 It's the Cadillac of knives. I just love it. But being homegrown like that, that's something very, very special. Yes. And there was a mama pride in your voice when you were talking about your protege heading off to school, to culinary school. I think this is exciting stuff. Well, we're really excited. We told him that his chef's going to be really excited when he sees him do his cuts because they were on point. And he's going to be like, where did you learn that? So I said, you know, if you can just like throw out a little, you know, Chef Jay at Essence, that would be awesome.