Joining me now isn't very talented actor. Who have had the pleasure to work but many times but he's also the executive director of the John -- culinary institute and if you don't like he has food you have no. The chairman and broad. Oh man I'm I'm I'm and think about. The John false culinary institute and at the university is one of the finest I think I've had the opportunity to taste the food that you students -- over there and it is just. We appreciated. It was very special. Despite the even the board of regents recognized this as a as a matter of excellence within the university of Louisiana systems so. We have a lot to be proud that we have a lot to be prouder still. Because of Monday's big day. I know I know that though. The governor is going to be there lieutenant governor is gonna be there. -- legislators will be a lot of friends and patrons of the institute will be there and -- them. It was going to be good ground breaking. And it's. In new state of the art facilities that we teach. The faculty and myself speak about 300 students right now. In about 9000 square feet -- of 4500 square if you don't hear it go. And another 4500 square feet. -- now which is where we -- -- our question restaurant and also the wind classes but there's that the other house concentration kind of stuff. And. We're going to be breaking ground at 33000. Square foot state of the art facility and man it's a long time in common but -- so excited to be a special day. Now when you say state of the art I mean. To me at six burnished overstated the -- a couple of sharp knives I mean I don't ya don't got to microwave I mean what's the right. It is so -- we you can do microwave but also you know will have to see about provinces there which is kind of new technology we'll have to push technology. Will also. Of course -- he did and other technologies and maybe it's the molecular astronomy technologies as well. So well no we're -- we've figured we'd be very technologically advanced and then we could be to -- -- a lot of that stuff and our class. Now now when you teach this -- -- open and I mean. A lot of people are gonna graduate from -- that not necessarily gonna go to places that have all these fans which means he thinks I'm guilty to cross I Nicky cook. -- with. Little ride that. It's very important was that restaurant group basic skills in other words. -- you know upon a lot of institutions upon entering you know that the leader of the page as one way about which of -- and the management types and other. And that was recent that was each other. You know you've got to take it well. It's pointed to patient concentration for example which you have to go through basic skills you've got to learn out of you know use. -- night. You know basic loss making and and and and hot food cooking as well I was as. As he should because we figure and makes you. Didn't make it better pictures that in this example but. So yes it is sort of things that industry leaders really like products in that we did. -- -- -- Though. Education in the basic skills all right now so Monday's groundbreaking way that at 4 o'clock. And and and is it like Sam it is well did we. -- -- -- champion reception with little to do some cavities and after you know and not what is it about 5 o'clock or so. It's 6 o'clock we will reception begins for a look York -- awards dinner Pluto really. It's stated you know on the audio -- -- -- -- -- you know of course is. It would adapted to say yeah. We we we always honor and icons of the Louisiana and whose -- and food and culture. And this year will -- the ship itself above command as well and people participate in this and -- absolutely -- think 985. -- 9711. It's 150 dollars it is fundraiser at the great night of food and great ally and good friends. Would have -- I am -- tell more about -- don't McConnell the Obama.