 Chef Castor, what tools in the kitchen does a chef need to succeed? The tools that I need to succeed in a kitchen will be a spoon, a knife, and a pot with two pots. At a good attitude. At a good attitude, yeah. We're here at the Charter of Restaurant of St. Helena to do a potluck dinner tonight with Lake Crisay. There's really no need for any of the dishes to work together in any way. It's fairly straightforward. We just allow people to come and cook what they want. So this salad in particular is pretty representative I think of what we do. Always focusing on what is available to us from our farmers. We started this farm 11 years ago with just this little piece here which we can see. I don't think we had any built-in irrigation. We had like hoses and we more or less trenched the original garden ourselves. Luckily Zach came along and as you'll see like expanded the entirety of this. What's going on guys? This coop is on wheel so we'll be able to move it throughout the farm to use it for fertilization. Talking about other farms around here of that the fact that we get to work so so closely with chefs and they get to work closely with us we're each bringing creative elements to the table and I think that's where you get I think special product. It's oddly a lot of the most wild or more California native things are going to be the more well-grown things that you'll see you know nature does a much better job than we do sometimes at growing things so we just kind of let it go. Chef Ryan what tools in the kitchen does chef need to succeed? This tiny little spatula that I have that was my grandmother's and a good attitude. So we're not going to succeed then. I just need this spatula. I've always noticed we do use some like crusade at the restaurant and it has the a lovely crossover between being able to use it at home and in the restaurant. I use it a lot or every day every day cooking for especially I like a big big pots do like sauces are going to be there for for hours. It's important to invest in high quality cookware because if you buy lesser products it doesn't last as long you end up buying more you end up spending more money. Also I think it final probably wouldn't be the same spend money on the on the quality of the ingredient and nice spot. There's a degree of ongoing engagement slash panic that a company's having to be cooking all the time for what's coming out of the earth. It's challenging but I think it makes us far better chefs to have to do so.