text:  I don't know. I was talking to some French chef once who has like a three Michelin star restaurant. So maybe he does it a particular way, but like he makes the broth with different fish from different like levels of the ocean, like the deepest sea fish go in first. And then I'm like, okay, you are, you know, I love hearing you talk about this. I will never see that in my entire life. Like that is unbelievable.