 Hi guys, so I'm here with Sean Mack, the executive chef for the Detroit Pisces, right? Yeah. It's fitting that as soon as I get here, I'm greeted by a nice succulent little, a grilled po' boy sandwich. It's taking my first bite, right? This tastes excellent. All the flavors are there, but it doesn't necessarily taste healthy, which is a good thing. What's kind of the secret behind that? Well, the secret was if you're doing a regular po' boy, you would be frying it. We don't fry anything. We air fry anything that we do for the guys to get some crispiness and texture. How do you feel like your role affects game time? Well, I mean, we are an important part. I mean, we are the fuel for the guys to achieve what they need to do on the court. We fuel the guys with the drinks and the food that we give them. So this is our main kitchen, where all the really work gets done. I know we're cooking today. We are going to get hands on. You're going to get hands on? I'm literally at the floor when it comes to the basic. The technique is crazy. So we kind of do this, kind of do a shovel instead of just kind of like throwing it on there. You can just make sure it's nice and level across the whole thing. So one hand dry, you pick it up with the other hand. That's wet so you don't cross contaminate it. Once you see it on the fish, then go ahead and you can flip it up. Now we're going to get it right in the pan. I got a hot pan right behind us. What we're doing is going to do in a sear. So we're just going to do a little bit of oil and that's I think the huge thing on a sear between reggae and sauté. So right now it's just building up a nice little crust on there with some really good color on it, some caramelization of the meat. I think we're almost ready to pull out that salmon. Now we're just going to garnish it with some of this beautiful red roomy grapefruit. Perfect. And then you put some garnish right on top. There we go. So what we tried to fit is something like, I'm thinking like, you know, 125 of a plate? Yeah, there you go. 125 of a plate. 125? Yeah, there you go. I like your style. All right guys, so I'm here with Keri Apric. Apric. Apric. You must have people mess up that a lot. It's okay. Sorry. This sports diet is with the pistons, right? Yep. I've been told. Quite a few things. So we have the whole food service piece, which is collaborating with our chefs and feeding the guys home and on the road and on the plane, everything in between. And then we have team fueling, which is, you know, our performance and recovery piece of things that we do for everybody, vitamins and pre and post game items that we do. And then all of the individual planning. You're dealing with 82 game season, then off season, pre season. So what's one of the most, I guess, challenging aspects of your job? Well, I think it's balancing, like you said, the super, super long season with whatever goals they might have. So someone who's playing 82 games or most of those games has to fuel a lot. And they're big humans, so they require a lot of fuel. We feed whenever they're in our facilities or with us at any time. And the number of meals and the volume of snacks and things that are available varies a little bit. Whether it's a game day or an off day on the road, we feed a little bit differently. But we always provide some sort of food every day. Now when I'm eating, I've heard people say a lot that you should eat like the rainbow or something like that. Is that, like all the colors, is that, is that, do you find it to be factual? Yeah. I mean, dietitians are guilty of talking about eating all the colors. Okay. It's not the only thing we talk about, but we do say that because it's our most nutrient dense sources of food, basically, fruits and vegetables are loaded with different vitamins and minerals and antioxidants, water, fiber. Fruits have lots of carbohydrates and water in them. So they have so many nutritious properties and most people don't eat enough. Well, thanks for your time. I think I feel the meal that me and Chef whipped up. I'm ready to go play. Okay, let's go. And then I'll come back and holler at you for my post game. For your smoothie? Okay.