— Scott Justus

You know, there's not too much of a leap there. Um, the way I cook, I would serve at a restaurant. Um, you know, the thing about restaurant or catering dishes for recipes is that you have to do it bigger, right? So you have to do a lot more. So, um, one of the important things to remember that is to be able to have dishes that use the same ingredients and you'll be able to swap things in and out really easy. So, like onions is a great example of that. You're gonna put onions in like, say 50% of the dishes you're actually cooking. So you'll have those all sliced up and ready to go or diced. So you'll be able to kind of grab them and quickly put them into the dish as you're going and you create a line basically, um, at the restaurant, um, I do the same thing in my refrigerator. So I have, you know, usable things all chopped up and ready to go and my fridge so I can just grab them, put them in the pan, and easily, uh, cook them pretty quickly. But yeah, as far as restaurant and home cooking, I guess my, my family is pretty fortunate because I cook like I cook at a restaurant at my home. I just, that's the way I do it. And, uh, uh, if I'm, you know, that's one of the reasons we don't actually go to restaurants very often is because they don't do it as well as I would do it at my own house and my kids and my wife agree with me. It's just like, well, I'd rather have the way you do that instead. So I think that that's probably the best thing is to adapt your recipes at your home, um, as an experiment for restaurant or catering. Just think of it in a bigger scale and how you're going to replicate things on a bigger scale in the restaurant or catering business.