Matthew Slotover

You're very good at those.

Why don't you do more fairs and more magazines to start with?

Because that's much easier than going to a whole new area.

And he was right.

And so then we did Freeze Masters and we did Freeze New York.

And it was the right thing to do.

I mean, I loved launching those fairs, but after a few years, I was bored, honestly.

And so I wanted to do other things.

And the connective tissue between them is really difficult for me to clarify.

There's definitely a kind of a quality thing.

I think we're a bit obsessed with quality, whatever that means, to our detriment sometimes, because sometimes you have to compromise even like 5% on quality just to make things happen and make things commercial.

And we've learned to do that a little bit, to relax a bit on a detail.

very detail-oriented, but sometimes it holds you back.

So you've got to relax on that a little bit.

And then cultural, there's always a cultural aspect to it.

I think food is culture, actually.

I don't see that much difference between a chef and an artist.

I think they're taking raw materials and making something extraordinary from it.

And that adds to life's pleasures.

I think that's part of it.