 than I was making before I left three years ago to Europe. And everyone's calling me like I'm an idiot. And I go, no, but I'm really learning a lot. And then before I came back to Phoenix, I left there and I went to work for a friend of mine. He's a phenomenal pastry chef. His dad's one of the best pastry chefs in the world at the time in Lyon. Later, I went to work for him, too, over a summer. But a friend calls me up and goes, like, what are you doing now? And I go, I'm a pastry chef. I want to fill in some gaps. I'm returning to Phoenix, I think.