 So we get the Lowev 2013 and who are you? I'm Selig Georgie, co-founder of Cookening. So can we see your badge? Sure. It says here, Cookening. Since when? Oh, I had the idea of Cookening two years ago now and we launched in May. So Cookening is a platform to connect people around home cooked meals. So we're basically using dinner parties as a way to create new encounters and meet new people. It can be because you're a tourist coming to your country and you want to have a local experience and meet locals while eating local food or you're just in your own city and you want to do something different and perhaps meet people you've never met without us. So you're doing the Airbnb for cooking? Well, it can be seen like that a little bit. It's just that the main reason to go to Airbnb is financial. The main reason to go to Cookening is social. Social? The user experience is pretty much the same. We have people that are listing, that are explaining how they want to host before a meal and people, a guest will book on a platform, payment go through us, trust is through the platform. So basically the user experience, yes, it can be compared to Airbnb. Does that mean the cooks are not making tons of dough? No, it's just, they're not cooking because they want to get money because if you're only hosting for two people, for example, this is not financially interesting so the money you're asking for your guests will just cover your costs. Which is good for some. I mean, if you can save five minutes, you're on food every month. Well, five minutes, I don't know, but if you're doing it like once a week, it's an accident. So if you do once a week, how much do you get? Like three people? What can you ask? You can ask whatever you want. It depends what you're cooking. You can choose. But then the question is, will people accept coming to your place for this specific price? So for example, in Paris, it ranges from 10 euros to 50 euros for a dinner. Really different. 10 to 50 for one person there. Yes. And people go on the pay to 15 euros? Well, if you can have like kind of gastronomy experience. Fine. Very fine. Then we have the second of Michelin star restaurant. And he's hosting at his place. Who? The second? Yes, Michelin star restaurant. The second? Yes. Second. What we call the second in the guest room. He works the whole day in the restaurant. Yes. Then he goes home and he works more. Yes. And why? Because cooking is a unique opportunity for him to connect with clients and with guests. You know, when you're in a famous restaurant, you're behind the kitchen. You're staying somewhere and your clients won't see you. They won't see the Metro d'Hotel. And perhaps the chef will come and say hi. But by eating with your guests, you have a very special connection. So Cookening.com. Cookening.com. Is it worldwide? We're available anywhere in the world. We have people in France a lot. In Italy, in the US, in various countries. We're in 30 countries. In some countries, you only have one table. Where? In Argentina, for example. In Hawaii, in Costa Rica, in Thailand. And I don't know. That's awesome. So basically, you go to the city. You can see how many tables. Yeah. For every night. You go. I say, I want to eat tomorrow. You will see which tables might have seats. Tomorrow might be complicated because of logistic reasons for all of us. But next week, yeah, you can see why it's not possible that they are here. Because they have to plan. Who has to plan? Hosts. Ah, the host. Yeah. But don't they say, hey, I have two extra portions for tomorrow? It's not portions. It's saying, you're asking them to organize a meal for you. Or you're joining a planned meal. So if, for example, next Sunday there's nothing planned, but it's written that it's available, we will contact the host and say, can you organize something for me? He might say yes. He might say no. If, for example, your profile doesn't provide enough information, so he doesn't feel confident with you as a guest. How many people? How many guests? There are a few thousand members around the world ready to host you. A few thousand hosts and even more guests. What do you call them? Guests? Yeah. But hosts are required to register on cooking. Guests can check the website. If they don't book, they don't become a member. Okay. But they have to register and get a profile. To book? Yeah. Because you need to show that your... And the host has to say yes, like Airbnb. You say yes or no. Yeah, exactly. You don't have to accept somebody coming in here. As a host, you're free to say yes or no. That's a basic rule. Do you in any way organize, let's say, third-party places where people could go and the bigger kitchen and the bigger table. Maybe in the future, but not yet. Not yet. Does that make sense? If it's in a special place, if it does make sense with the host, yes. If there's no link between the host and the place where you want to host something? No. Because why is it so different when you go and eat with someone at his place? It's because there's a relationship with the person you're eating with and where you're eating with. I'm just thinking, maybe there's some cooks who might think it would be cool to make food for 20 people, but they don't have space. Yeah, but careful. We're not underground restaurants. But could you be? Or you don't want to be? We don't want to be. But you don't want to be? No, it's not. You cannot have the same connection with the host. And guests, if you have 20 guests, it's not possible. It's a party or it's a cocktail. It's not meal. All right. You don't want to do fast food. Oh, no. Like peer-to-peer. How about type it in and they come and bring you the thing wrapped at your home? It's not a business. It's not a business. You know what I mean? As a startup, you need to define what's your business. You can have very interesting ideas. But my business is to connect people who are home cooked videos. Very good. You have other startups that can do awesome things, but that's other businesses. All right. Airbnb takes 12% plus 3%. How much do you take? Pretty much the same. 60% for this kind of price. The fire price. Cool. Credit card payment, PayPal payment? Credit card payment. Cool. Do people give tips or whatever? No, because they paid before. So they don't give tips. But what really happens is that because you paid before them, when you join a meal, you will bring something. Which is totally weird because in the sense you're a client, so you pay, but you will bring some flowers, some chocolates, or something from your own country. Because what matters is that you're creating a connection between people. And that's what matters. So people become friends? Friends or just connections, at least. And what's called, you have stories of course that become more and more famous and more and more demand because it's so good. We're a six-minute-old website, so it's pretty new. But we see on the platforms that some hosts start to become leaders of the platform. Become leaders of the area of the Sez-Yem arrondissement. No, leaders are on our platforms that we see that some are well-demanded. And they are the one part. Ratings. Yeah. Five-star ratings, yeah. And that's cool. How do you get from where you are to becoming as big as Airbnb? What's your plan? It takes long. I mean, if you see the curve where Airbnb, I mean, we are sharing an economy platform and we are just not online, we're offline. So we need to find good partnerships and really understand what a community is demanding because if we have this good community of hosts of offer, then it will be a long, long business for sure. How many competitors do you have? Exactly what kind of like the idea where you are. Do you have lots of competitors or not very? Well, I think we have quite a few starting this kind of business around the world. Like one is in Asia, one is in Israel, for example, and one is in the US. In France, we have a few ones, but we're number one. So everything is just starting. Which one is in the US? In the US, it's called Kistli. Is it big or very small? No, it's pretty much the same. We started a little before and they didn't start with the exact same concept. And the question is not to take clients or audience from the community. The question is we're all evangelizing for the same thing. The focus will be the one that practice the market is the final question. So there's one thread, I guess. Legal. No, it's not a thread. No, because it's not an account restaurant. You're asking people to join you at your table. So the financial contribution price you're asking for is here to compensate all of your costs. And if you want to have a little extra, it's for your time as a person. So it's more like service than food. So if it was underground restaurant, it would be legal? If it was underground restaurant, meaning hostel, not eating with a guest, it would be more complicated, yes. So what could be done to allow this? I don't know, it's not my business. Like politicians, do you ever talk with us people? We talk with politicians on a global scale with the sharing economy active and also platform. To make sure people are allowed to do such business that what we're doing can get money. Maybe the minister of IT or something, she's here. You want to talk with us? I know her. You know her? We're already in conversations. Because I think she should sign some kind of paper and say, go crazy. We are working on that. Because there is a risk, but the risk is in people eating bad food, not in people. That's a huge problem. I was never sick when I went to France to place and eat with them what I cooked. And I was sick sometimes when I went to restaurant. Or fast food, that's bad. Cool, thanks for watching. Thank you. Thank you. Thank you.