Neil Saavedra

The statement was, I haven't even taken the wrapper off my oven, which is... I've heard that.

Yeah, that's a little weird.

But, and the second one was what?

You know, I've always thought that metaphors are like metaphors are like.

have anything to go metaphors are like i i don't have a metaphor for metaphors i'm sorry uh go it's a cheap joke sorry about that no no like a go ahead a guide i want to help you

I'm teasing.

I've always loved going metaphors.

Anyways, I find I find your I'm going to keep saying it until everyone in the other room gets it.

So one thing I've noticed, I've done this program for over a decade and I speak to a lot of, you know, owners of restaurants and a lot of chefs.

Is that and I'll do this sometimes when I meet chefs and at restaurants and so on is breaking them down because there's similar types that like to get into certain things, whether it's law enforcement, whether it's chefing or any of these things.

But I found a pattern that a lot of chefs have a rebellious nature.

They have a hard time working for other people.

They may have not gone through a true culinary path.

A lot of them just found a job in washing dishes and then kind of fell in love with certain patterns and stuff.

And I love that.

I love that.

I'm a big, you know, I'm a maker, a creator, an artist and all these things in my own background.

And I love that they find their creativity through cooking.

And I think a lot of it has to do with the very art that you've pioneered.

And that is this this culinary or cooking therapy, because there's something about it that.