 You know, the nits and lice of running a kitchen, learning about where did your recipes come from, learning how, you know, portion control so that you actually made money on the dishes, you know, the business side. The math bit. I'm serious about the math bit. So we worked with Matt Adler. He was a consultant on our restaurant. We love Matt. Absolutely fantastic. He's a good boy. Can't speak highly enough of Matt Adler. And so he really helped me, you know, come into my own as a chef.