Another Below Deck Podcast - Sea Rat Interview | Chef Jack Luby

Episode Date: November 3, 2023

Dylan and Pat sit down with Chef Jack to talk Tumi vs. Natalya, methamphetamines, teaching the youth how to cook, Middle Earth and more.To learn more about microdosing THC go to Microdose.com and use code: (badtv) to get free shipping & 30% off your first order.Ad Free and Uncensored at Patreon.com/AnotherPodcastNetworkYoutube at https://www.youtube.com/@anotherbelowdeckpodcast_Instagram at https://www.instagram.com/badtvpodcast/Facebook Group at https://www.facebook.com/groups/anotherbachelorpodcast/This show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/5727246/advertisement

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Instaura and Online. Exclusions and Restrictions apply. Visit Academy.com slash disclaimers for details did you uh... we in the last episode we saw roya arvacans uh... children make pizzas and the pizzas look absolutely disgusting did you tell them that they did not do a good job did you give any

constructive criticism or anything like that they were made they were four years old but i know you can always learn. I told them they did a great job. Joining us today for a very, very special C-Red interview is none other than the Scouser himself. It is Chef Jack. Jack, thank you.

Let me finish the sentence. Thank you for joining us. That was it. Yeah. Thanks for having me, guys. Yeah. It's an honor. It's an honor. So, this could be really fun.

Whenever we have a schedule and interview with someone on the show, you never know to gauge the interest. But one way to gauge it is by how many listener questions come in, and we got a lot for you. Yep. Yep. Oh, great. We're excited to get into all of it. We kick every interview off with the same question. But if you don't mind, could I ask a different one?

You want to ask a different question then how did he get on the show? Yeah. Sure, go ahead. And we'll get there. Okay. You know, being from, you know, the Scouselands, it's pretty shocking that you know what tastes good. So how did you come to be so good at cooking, being from... I think there's a thing, a lot of stuff I say in the interview room is very tongue-in-cheat, and I'm just trying to be funny. I eat eggs every day, I eat broccoli

every day, I don't mind being in food. A lot of the stuff I say is just very tongue-in-cheek to get a reaction and to be funny. Sure. Well I was a chef in Mist and Star restaurants for like eight years from the age of 17. I moved to London when I was 17. We're straight in a Mist and Star kitchen. I had a strong foundation of Mr. and a Star Kitchens. Got to the head chef level. Sort of, I've got a good experience. It's not really coming across, doesn't try to be funny.

No, no, no. It's of course coming across, but with your roots being in Liverpool, it's crazy that you were drawn to that, but I guess, you know, we're drawn to all things. How are you so good at eating? I was that, but I guess you know, we're drawn to all things. So I'm sweating. I was like, when I was like 16, and I was going, yeah, basically food

was not a big thing for me growing up. Like as you put it clearly, chip bullsees, and things like that, that is. I can't believe you know what that is, by the way, I'm impressed. Yeah. Yeah. I think I was going through a phase of read about

the fees when I was like 16, and one of them was Gordon Ramsay's. And I got so inspired by his story of traveling the world, cooking in all these restaurants, mis-star kitchens. I was like, you know what, try that. And this sounds super cheesy. But the minute I went into the kitchen, you know, in college or culinary school, I was like, this was me, this was my face straight away.

And then I just became obsessed immediately. I have a question. I've worked in kitchens as a dishwasher, weather-vain seafoods, new England areas. I've worked in catering. Yeah, there is all kitchens at home. It doesn't matter the standard. But, Mr. and Star, all kitchens are hard. But whoever's never worked in the line at a kitchen,

one thing they don't understand, it's almost like a drug getting through a service. At least from my experience, it starts rolling in around six o'clock and it doesn't end till 10 and you're on fire. So it's not like the thing is now I'm in Bali, I don't know if you've seen, I train hard every day. And a lot of that is because I was in such a high-pressure

environment for so many years, that I need something high-pressure every day. I can't relax, because I was in that environment for so long. But yes, it's like a drug you're on such a high, and you come down, and it gets very intense. Do you? Do you?

Whatever want to get back into that gauntlet and away from a kind of on water prison? I think I would have put my own, I'm not interested in being in that environment for them hours anymore. I think I've done it long enough. Like 19 hours a day, I'm 30 years old now, I can't do it. But I would definitely be involved in restaurants and I would try a capacity like making men used to be involved that way.

Maybe do the odd shifts, but my days of work 19 hours a day, eating chip buddies, and stuff over. Yeah. Anybody ever get in a fight at staff in one of the restaurants you worked at and when I worked at the restaurant Yeah, the rest of the year, it's got a reputation with me in one of the top discussions in England and it was fist fights every week There was fighting all the time between the chef about what it was Just in a high pressure environment, fight, happen. Like it's just one of the same things. But it wasn't really like, you know, you'd go for a pint afterwards and shake hands.

Sure, sure, sure. But it ends. What's in the kitchen service, what happens in service, days and service. Sure. But when you've got a lot of stuff thrown in that environment and the pressure's that high, the standards that high, flare up happen.

But you know what, every time a flare up happens, it brings a relationship better because you get everything off your chest. Sure, yeah, yeah, yeah. It's gonna be a small complain. It brings you closer together. Yeah, it's like telling your therapist, you're not a fan of how things have been going

and then you kind of air that out. Last question before we get into the guts of the interview. Are there still a copious amounts of emphetamine use in Michelin star kitchens? Or is that more for the kind of pop up in Brooklyn? I think it's more for the lower end. I think it's more for the lower end. I think it's higher level.

Like people have a lot more professional these days. You'll find the real side different environments. It's just you can't work at that level and beyond things, like you just can't. It's too difficult. Like I know, the biggest thing about about drugs and alcohol in the industry, but I've just found at the real high end,

it's just too hard. Like for me personally, the job's so hard, you need to be often to be focused at all times. Yeah, exactly. to be often to be focused all the time. Yeah, exactly. A lot of the time people can do that. And it gives the industry this horrible image, when it can be

rare, it's an amazing job. And if people understood that. Well, it kind of adds to the lore of chefs, rock and roll, rock and roll, baby. It's so romantic. Yeah, I mean, it is I mean it is true. The work I'll play I believe me I bought a t-shirt I work harder than I played hard. Yeah, but when I wasn't work I wasn't worked. I was trying to work. That's a different story. That's a different

job. That's a different chef. Jeff. Speak it to which on the nights hour, I don't think we've seen chef Jack get black out drunk. Yeah, we've seen Jack get black out drunk. We've seen him get black out drunk. He's just, he's kind of subdued and then it'll pop up and he'll say, jacuzzi. You know, that's how you can tell that he's absolutely gone. By the way, you got to watch the video, everybody. Head on over to another below deck podcast on YouTube where this interview will be Chef Jack looking very handsome. It's like you should be in an episode of Magnum P.I. Oh my gosh. I'm getting a lot since the show like a look at this. Oh my. Oh, no, stop it. No, but it's just so hard to stay fit and healthy on a chariot. I'm a chef. It's so hard.

No, you were, listen, you were an aesthetic and spiritual linchpin on that show. I have no embarrassment whatsoever. But we have to ask you a bunch of barnacle questions a bunch of barnacle questions But first we have to ask you how we got on the show. How'd you get on the show? So I've been so be a chef Do it yeah, since I was 16 I've been a private chef for like five years being on your for three years Hey, Dale. Do you think now would be a good time to go for a break? Do an ad break?

Do you want to do an ad break right now? What's right now? Why don't we take a quick break and talk about this amazing sponsor, Pat? Have you been feeling anxious at all lately? Dillon, I'm glad you mentioned that. Yes, for a couple of weeks now I have, but I'm feeling a lot better since I started using microdose. Microdose is a wonderful, wonderful company.

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Well, it definitely helps my sleep, as you mentioned. I got a two month old, and my wife and I take shifts at night. I just drop, I just take a little gummy here. These little small little gummies. About 10 minutes later, a kicks in. I'm able to have a wonderful full night sleep. It's changed my life quite a lot. And let me tell you something else.

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Links can be found in the show description. But again, that's microdose.com promo code, bad TV. Well, like I am, it was never for me. Like I've watched a couple of the original seasons, like, you know, with Kate and Ben and stuff, but I don't really, I don't really watch the TV anymore. And then I got approached again, and for, you know what? Let's just go for it.

Let's just, I'd seen it again. I watched a few episodes and I've, I've already had something to offer. I really didn't believe I had something to offer as far as being a chef and as far as person I'll let you as a foot. Just maybe let's just give it a go. I like challenging myself and that was it. I'm a full you know it.

Well, listen, you've, you've, you've, you've, why have I gone my top? Yeah, yeah, yeah, exactly. People are asking for different kind of exits and sane, but you, I'm there. They put over medium. I insane. But you are you have done great so far, but we got a long season left. You may start wielding knives in an inappropriate way. So we have some barnacle questions to get to.

Yes, yes. Carolyn Keegan's asked, what's the most obnoxious meal you've been asked to cook? I guess this could be on charter or maybe in a restaurant as well. Great question. Let's keep it to charter. That's a great question. Tofu and french fries when you say in the vegan food and I've got enough. When you come in and I bought the vegan menu and then you ask for fries and so a food that kind of negates the criticism, I think. I think that was pretty obnoxious.

I think I watched that was pretty obnoxious. Yeah. I think I watched that episode. A chip buddy is way better than fried tofu and french fries. That's just bizarre. How many of you thought he wanted to know what I've done there? But come on. Yeah. Yeah. We were on, we had your back on that one.

I'll say a second thing over medium eggs. That is, who do you think you are asking about over medium? You know, it's, it's crazy. I am an over medium fan and I recognize how annoying that is because especially in like a diner environment to get that, right, a cook on, that's like a very, very fragile state of yok, you have to nail there and it is,

it's pretty fucking annoying. But I'll be honest though, I've gotta clarify this because it makes me look arrogant on the show. I did Google it. Me and Natali both googled it and I four hours doing what it said. Like I'll be honest I've been a chef in 15 years and I was the first time I've been asked for a over medium egg. So I did Google it and I didn't think I was giving the guest what he wanted. I was afraid it didn't. Yeah. But the annoying thing is that Google it. I didn't think I was getting the guess more he wanted. I was, I didn't. Oh, yeah. But the only thing is that charter.

I like I did this amazing mission start, tasting menu. And all I've heard is eggs, eggs, eggs. Yeah, right. Yeah, yeah, yeah. No, we want to see the bloodshed. We don't care about you succeeding. What is the state of eggs in jolly old?

Is it just sunny side up and scrambled? Is that it? It's pretty much, yeah. It's usually like, yeah, it's soft. It's runny in the middle and hard. That's pretty much what it is. Got it. But yeah, obviously, like I should have...

I rarely judged it as I was cooking in the med for your repeat by you. I really I really should have approached it as these guests are going to all be American. Yeah, and I didn't. I was going to be on the show. I didn't want to watch it because I didn't want it to change the way I was going to act. I felt I would have watched the other chefs and I try and change things and be different. Sure. So I just had a little candy a bit. So I was a bit caught off guard by how American it was. And it was a bit, I was like, wait, Italy, I'm going to get a cook all of the local and the ease of food. And then it's like, Char, or two, we want to Caribbean night.

It's like, OK. Yeah. Yeah. Yeah. Now, Americans are known for their refined palate. All right. Steph G. asks, how often does the crew actually eat the food off the guest plates after service?

Great cue, that's a great cue. So I never really see that happen, but what I both say is this, I cooked so, every day that he was always around, so for the crew anyway, what would go, I would always have reserves. Yeah. And when the guest looked, then it was over, it would go down to the crew,. What would go, I would always have reserves. And when the guest looked up, then it was over, it would go down to the crew, and they would need the rest. Got it.

So they always put some of the guest food as well as crew food. At WeatherVane seafood, I used to, as it was being the dish washer, I'd be like, oh wow, they didn't even touch that chicken tender, I'd throw it in my mouth. What was the thing at weather, was it a cock with a compass on the bottom of my mouth?

Yeah, yeah, yeah. Oh, okay, so that's so weird. It was. Oh, okay, this is pretty, this is an interesting question. Okay. What? Oh, sorry, sorry, sorry. Yeah, here it comes, here it comes.

Sorry, he interrupted you. Here it comes. All right. Am I from mid lift? Is that what happened? Oh, that's mean, okay, okay. I'm not Rivendell right now. No, you're not Rivendell.

People from Rivendell. People from Rivendell. People from Rivendell do not sound like you, okay? They're too poor. Justin Elrond making me a cup of coffee as we speak. Jessica Martin wants to know what crew member is the pickiest eater? Who was the biggest payin' the ass? Box. Without question. Jessica Martin wants to know what crew member is the pickiest eater who was the biggest pay in the ass without question

He Beams to have certain dietary requirements which prove to be false. That's all outside Whoa does that's something that comes up later in the season? Don't get in my travel. Don't get in my trouble It's so weird to think of a French being a picky eat or having any dietary restrictions. They just throw cream and butter and undercooked chicken down their throat. That's it.

You know. He was the only pure man but he would come up and ask me to cook him certain things. We'd like, he just didn't get it. But I love the guy to death. This is back to the vegans that we're, that vegan that was a pain in ass. Love you vegans.

Yeah, is there ever a temptation to add a little butter and bacon fat to a truly insufferable vegan request? I've never done a part of seen a done before. Oh, I've seen it done. I've seen it done. So, not for the guests. I've seen it, don't I? I've seen it, don't I've seen it, don't I get approval? Not for the guest, I've seen it, don't I get approval? I've seen it, don't I get approval?

Not for the guest, don't I? I've seen it, don't I? I've seen it, don't I? I've seen it, don't I? I've seen it, don't I? I've seen it, don't I? I've seen it, don't I? I've seen it, don't I?

I've seen it, don't I? I've seen it, don't I? I've seen it, don't I've seen it, don't I? I've seen it, don't I? I've seen it, don't I? I've seen it, don't I? I've seen it, don't I? I've seen it, don't I?

I've seen it, don't I? I've seen it, don't I? I've seen it, don't I? I've seen it, don't I? I've seen it, don't I? A lot of people have been asking that online because they think because they're so close and buddy buddy that they had a Oh no, so there's a reason me and Matt are so close so firstly I Never see I never worked directly with Max So I didn't see all this stuff happening on deck But I just see you'll see as the season goes on we have a very quite a funny dynamic in the galley between us Yeah, he just makes me laugh so much because he's's so funny. Like, my opinion of Max is, he's a cartoon character who's got dropped in the wrong dimension.

And he just, I'm just, I'm just, I'm like, for instance, it's not that episode where he's in the wrong dimension. That's what it is. So I would pay to have, if I got another job, I would pay to have Max in the corner. Just have to talk. I mean, it makes me laugh that much.

Yeah, he is. But like, I don't really witness where he's ethic that so I don't really care about that sure Yeah, yeah, no he is more adult swim than than below deck, you know, yeah People think he's playing a character. I can guarantee confirm that is Max who he is I've been I've been outside in the real world and exactly the scene. Like I've never met anyone like him. Yeah, I know. He's like a crape with Nutella and razor blades in it.

Okay, next question. Okay. Jane, coast toic asks, which girl on the boat did you fancy the most this year? Great. Great. Great. So they were all attractive. I'll be honest.

There was no one I was really. I have my eyes on because I was just so focused on my job. I think I was, I really approached the show as a chef, wanted to showcase my skills. I wasn't trying to be a personality. So like the rare girls who have found them all attractive to be honest, but I just wasn't really thinking about it. I was, I was wearing them too hot in the gully.

Yeah. I want to see you get another season. You're going to have to start mixing it up with the, uh, your co-workers on this. Yeah. Again, we want to see the whole thing burn to the ground. So that's why Pat's saying that. Um, can I interrupt please quickly with a, um, a regional question?

Of course. Um, sure, it won't be insulting at all. Why do certain people like Everton and certain people like Liverpool, why would you ever pick Everton? Is it a Zidda like, is there some kind of river that separates people? Very impressed that you know Everton and Liverpool, so you would fill up. It's basically who you're dad supports. It's split down all in the city. It doesn't matter. You're out of blue or red and it's who you're

you're dad supports. Like most of my friends, or Evan, a lot of them, I sport Liverpool, but it's literally your family, that's it. Okay, have you ever seen anybody killed in the bus? Have you ever seen anybody killed in the streets after a dark i don't think i'm a killed up to you see probably nearly killed all right this is a tough question now i love our listeners i love our bondicals this one's been with us for a very long time but uh... she's you're

on the you're on the hot seat here with uh... carren vf why did you throw to me under the bus because of the fry tofu thing? She didn't do anything wrong neither did, neither did, but you had no problem blaming her. Oh wow. Is this a thing that you do often?

Oh, are we gonna see more of this attitude during the rest of the season? Karen VF wants to know that. Karen VF, living up to the name, love you, great question. Super, one professional of me to even say it was to me to the guests. I love you. Great question. Super unprofessional of me to even say it was to me to the guests. Yeah, but it was it was definitely not my intention to throw two me under the bus.

It was just an initial initial reaction. I got asked the question and I reacted straight away. It was super unprofessional, but I wasn't marting up the stairs like I'm going to throw two me under the bus. Right. I think it's been talking about the context. The guest asked me why, why did you do that? And I was like, that's what I was told. That was unprofessional. But that was just the heat of the moment or came on me mouth. Right. It wasn't pre-editated. It wasn't like, right, I'm going to sabotage two me now.

Yeah, yeah, yeah. It was just the way things out. Did you, um, in the last episode, we saw Roy Or Orbison's children make pizzas. And the pizzas looked absolutely disgusting. Did you tell them that they did not do a good job? Did you give any constructive criticism or anything like that? They were four years old. Well, I know, but you can always learn.

I told them they did a great job. Hey, Chef Jack, don't take any of that shit from Dylan Dylan. Those pizzas look lovely and I'll tell you why because he actually had sauce on them. I moved out here to Los Angeles from New England, Chef Jack. They don't put sauce on here. Apparently sauce costs $14 a thimble. I'll see if you can not put sauce on pizza. But are they put pineapple on as well?

Don't think so. Yes, they do. They're so beautiful. How do you feel about a region being called New England? Do you know about New England? I'm ahead of it. I don't really know the hinder. Well, we're, you're little babies over here. Yeah, yeah.

Yeah, it's very similar because there's a lot of drunks out there. Yeah, I'm Irish. There's one thing we can do in England, we can drink. That's right. The one thing we can do, we can drink. Yes.

All right, couple more questions. And we might get in trouble with Bravo and PR. So of course, they'll jump in and tell us if we cross the line here. Clear the air. Christine Cameroa, Reno wants to know, will you ever work with Tumey again? Yes, I would.

Good. Good. Good. For these dicey questions, I think it's best to keep them short and sweet. Yeah, that's how we leave them, man. That's how we do it. Okay, how much didn't it tell you is a pinion of Tumey's affect your first impression of her?

Now on the show, you played Switzerland and claimed that you never let outside Thoughts or sharing opinions on people affect your initial judgment. Is that do you stand by that still? It certainly looks like Natalia's opinion affects it and the biggest thing is When Natalia tells me to be so can shit. There's this real tense music like Right and I'm even I'm like I'm gonna kill someone yeah but I wasn't going to find at all like I had my own reservations with to me because of a whole demeanor when she came on board and it that service it wasn't it was the lack of accountability what was annoying me it was the lack of accountability and for her to turn around to me and say it's

because someone's in your ear it's not exactly how she acted when Kyle was in her area. At least I had good reasons for losing her temper slightly. Sure. And then the day, if it's Kyle's fault, for what went wrong, Jess's fault, Natalia's fault, it doesn't matter. I come to the Chiefs 2. How many times have we seen on below deck or in England in general? The chef gives it a big one to the second,

two and the third, two. When the Chiefs 2 comes, they put the tail between the legs. I've come from Misskin's Star Citchens where we respect hierarchy. So if there's a problem of service, I'm going to the Chiefs 2. Yeah, yeah.

If there's a problem with Max, I'm not gonna tell Max directly, I'm gonna tell Luca, that's just the way it works. Sure. Well, you, I need to clarify this as well. I didn't blame, you've just said I was going wrong. My words were, you need to be on top of this, that's different to say, and this is your fault. Because guess what, as the chiefs do,

you do need to be on top of it. If you're not working as chiefs do before, guess what, that's not my problem. Yeah. And I keep here, you need to give to me a chance. If I burn to all the food on the first chart, right, could I turn and Sandy bollocks me? Could I say to Sandy, you've got to give me a chance, Sandy. It doesn't work like that. Yeah, yeah.

You need to be on top of it. Well, you come from a hierarchical world, but usually in below deck, we see kind of a reverse of that wherein the chiefs do and the chefs usually do try to emotionally and or physically harm one another, at least one or two times before the season's up. But I was going to say, when you said you didn't watch the show, you should because it would have bolstered your confidence quite a bit because we've had chefs that have made the infamous dishes. It was a nacho. It was a nacho dish. No, no, no, it was chips with a cold can of corn. I've seen the clips on YouTube of the worst Jeff Meals. So that brings me to a question, if you don't mind.

Lindsey Shaq asks, has any chiefs to or service person ever refused to bring out your food to the table? I think I know this answer. But like, like, thought I knew that one. I was just like, no, it's never happened. I'm never gonna play a food. Yeah, like I didn't think it was good enough to go out. I wouldn't give a player food to somebody.

I don't think it's good enough. Who asked that fucking question? Lindsay shock. Lindsay. I got to get I know it's a terrible question. Lindsay shame on you. Also, we love you, Lindsay. Yeah, we love you. We do. Last couple of questions. Theresa, meet,

and meter wants to know what's your career goals right now. So I'm taking a little bit of a sabbatical. I haven't worked in about eight months. I've been really focusing on my health and the fitness. And I just didn't want to be working when the show was there. I kept getting pushed back and pushed back. I'm like, now I wouldn't know, but I'm going to go back to the UK for Christmas, spend a couple of months there.

And then I'm probably going to head to the States. And I think I'll probably be a private chef. And I'm really trying to get to YouTube as well. I want to be a YouTube F. So I've already started making a lot of videos. I just can't finish any projects. Yeah. It's a learning curve

but you'll find a lot of wealthy uncomfortable people out in Los Angeles like Bel Air, you know, like, uh, you know, like an old Donald Sterling type who will hire you and he'll like pat your ass one morning. You'll be like, oh, that's weird. Um, but he is paying me $5,000 every breakfast. That's weird, but he is paying me $5,000 every breakfast. I'm not paying on the meat. You're paying me with what's going on. Smack away. Yeah.

Last question. I don't want to feed too far ahead because life just froze you so many curveballs. Sure. Like I said, I'm going to be in two years, but life just froze you so many curveballs. I can't plan too much. You're 30. Live life, have fun, man. Live life, have fun.

Last question. Our moderator, our Facebook group we call them chief stew? He asks, uh, your last meal, what would it be? Great, Q chief stew. It would probably be, and this is a hard one. It would probably be a good old British roast dinner. Mm hmm. A good, I love a roast dinner.

Yeah. It's like my favorite meal. That would be my last meal. I'd go to one with all the trimmings. So what are all the trimmings? So there's the roast, there's potatoes, there's gravy. So you have your meat, but I have every meat. Pork, beef, lamb, there's a carrot and turnip, like mash, broccoli, you can eat broccoli

for people who are listening. Okay. Colourful cheese, cabbage, roast potatoes, Yorkshire puddles, gravy, pigs and blankets, which is like the little sausages, right? Of course. Sure. Everything's pork stuff and it's just everything on a plate. It's just pure flavor and gravy.

Are pigs in a blanket in England? Are they like little gregs or are they different than Gregs? No, it's different from Gregs. It's basically, it's usually around Christmas time at the same, but it's basically a chiple out of sausage to this big wrapped in bacon. Okay. Okay. Yeah, so it's a little different. You're just a great addition. How could you not like it? But I feel like such a failure. I've been speaking as well. It's wrapped in American streaky bacon. Oh, okay. My last meal would be nachos, you know?

So I'm a loser. Anyway, that's all I got. What a great interview. I thought you're great on the show, man. You're great on the show. And I think we'll just end with this. What's your favorite Lord of the Rings character? Well,

it's gonna be some, isn't it? It's gonna be some. Yeah. Sam is a great character. Sam is the real hero of the series. Of course. Frodo's a petulant little asshole. Yeah. And all Legos does is say one line is. Yeah. That's all Legos just has one line is nothing else.

Too pretty. Too pretty. Too perfect. You know. Sam has hair on his feet. And on his chest. Jack, thank you so much for joining us. We really appreciate it.

Love you. Thank you. Too pretty, too pretty, too perfect. You know, Sam has hair on his feet. And on his chest. Jack, thank you so much for joining us. We really appreciate it. Love talking to you. And when you come out to work for the ruling elite in Los Angeles, please stop by the studio. And we'll do this again.

Absolutely will be into it. Chad loves to be in person. I think it'll be a lot better. Yeah. Thanks for having me. We'll talk to you soon. Thank you. Really fun. Thanks, man think it'd be a lot better. Yeah, thanks for having me. We'll talk to you soon. Thank you.

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