It's time for Conventions of a Serial Salesman, author, expert sales trainer, and serial entrepreneur Steve Noodleburg wants to help you change your life and your business using his 27 roles for influencers and leaders. This is the Conventions of a Serial Salesman podcast. With Steve Noodleburg, here's Josh Cohen. And welcome to another edition of the Confessions of a Serial Salesman podcast based on the book available at hardcover in paperback just like the Beatles saying and also an audio book.
The Dalsa tones thereof. Steve Noodleburg to number 6, 6 already we are and hopefully the people came hungry today but for information because the rest of us we're eating like we're going to the chair. We are eating good. You know what?
When the food comes so to the people. You have no winners free food. This was a big crowd today. When there's free food everybody wants to hang around and they'll be a part of the podcast.
They want to ask you questions. They want to be your best friend. You get a chef in today. You get legitimate dining and then all of a sudden everybody just seems to be loitering.
You know what? The meal was amazing. I'm thinking about going back for seconds and so it was so, so good. There's a line of people there that are trying to sort of sneak back in.
It's the old Jim Gaffigan joke where he talks about how, you know, say without Paul. I hate that guy. We'll say there's cake form. It says birthday today.
I'll pop in. I'll say I. I'll pick the cake in the kitchen. Your guest today is a chef and that's why there's food in the house and you've been excited about this episode for weeks now.
You've been talking about this for a couple of weeks. So our good friend Coach Weiss, Charlie Weiss calls me up and says I need you to meet this guy, Chef Patrick. And I said, Coach, that's not really what I do. And I tried to bail.
You know, because no, no, no, no, no. I needed to do this. Yeah, trust me. Yeah.
So I relented and I'm glad I did. Went out to meet my friend here who is Chef Patrick Adams. Welcome to Confessions of a Cereal Salesman. I am so enamored with who this guy is, what he does, the parallels between running his business as an entrepreneur and being the artist that produces the quality food for the people he produces it for.
It's just an amazing story. So I'm thrilled to be working with him. I'm thrilled to be eating his food all the time. And he's going to share his story today.
Executive Chef G.D. catering LLC, Patrick Adams. Welcome aboard. So Steve, Steve, Steve has been excited about this for a couple of apparently just not just as a, I guess as a chef, but also as an entrepreneur.
You have that spirit. Absolutely. You decided a long time ago or it took you later in life to figure it out. A long time ago, since I was 10.
Do you remember at 10 what that was? It seems to be a common thread along those that come on this podcast where there's a moment where they realize, hey, either I can make money for them or I can do it myself and make money for me. You know how crazy it was growing up had both grandmas in the house. So breakfast, lunch and dinner, had a cook, a brown bag at the school for lunch and everything like that.
So I got the book early age. Did you know how lucky we're then though? No, not then. You didn't.
When I got the high school, when I used to skip school dates and actually cook for them. You're telling me. Now they were cooking and teaching you or you were cooking and kind of taking care of them. They were cooking and I was watching.
Okay. And I was helping at some point. Right. And that began a lot of fair.
Absolutely. Fennel over then. With the process. The artist we grew up.
Absolutely. Yeah. And then when did you decide? You know what?
I think this is my chosen path. My, as we say, field of endeavor in life. High school. I thought I was skipping school and actually cooking for my dates.
I figured you know, I didn't know why you're skipping school. That's a terrible lesson here. It's a terrible lesson here. I just finished school.
Okay. You go to passion. Follow your passion. Follow your passion.
Absolutely. Right. All right. So when did you decide?
You know what? This is going to be not just my, my life's passion, but I live it. And by that I mean to pay the bills. Right after high school, right after high school and the college thing and the workout got back here and I was like, you know what?
This is what I started to do. This is what I need to do. And I started the four season ocean grand. Ever since I opened that place up.
Never looked back ever since. Never looked back ever since. Never looked back ever since. So one of the things that got me curious, which is, you know, I talk about curiosity all the time was, you know, okay, what happens?
How does a chef become a great chef? And then I'm going to introduce to the people that he knows and a lot of who he cooks for. We can't actually talk about one of the things that came up because of confidentiality. Correct.
Which is one of the reasons why he's so successful because he doesn't blab about it and we laugh that TMZ is not coming today, you know, but he kept bringing up a word that I want to bring up in today's conversation, trust. He's built trust in people that he'll produce the right food, the right event, the right mood and they trust him to not only deliver but to not talk about it. You know, so I think when I talk about people, how they grow a business, how they grow their life, it usually starts with trust. And so why don't you speak a little bit about how you've built the enormous following we have and again, anybody you can't mention, please do, anybody you can't, don't know problem, but you have trust in a way and I've learned this through the people that I know that know you and they go, yeah, I know.
He never even said a word. You earned the trust by not answering your question. Right. That's the answer is right there.
No, no, no. But what Steve's alluding to is that you have become from the kid who's 10 in the kitchen with grandma and grandma number two, to then confidentiality and non-disclosure agreements, meaning that you get to cook for some folks whose opinions matter, whose influence matters as well. So in developing that trust, what is that process? Beyond being authentic in January, which we talked about every single episode, what else?
How else? You know, the funny thing that I look at is that word of mouth do best advertisement when it comes to me as far as in the field I'm in. In every field business. Absolutely.
Absolutely. So if I cook for an athlete today and I do a great job and I keep on doing a great job, all his friends and family he'll refer me to. And those are the kind of opportunities I look for. So my first big break is when I cook for Mike Tyson, Don King, down here, I had a restaurant that I was the Ambe Chef I called Audente.
That's a pretty good start, brother. Absolutely. And they came in there and that's where everything started. It's past as ludicrous.
I'm with Mike next month. I'm with nothing they drop. But a month from today I'm with Mike and the South of France for that. I saw.
You're the MC for that event? Yeah, I'll MC that with the one from CNN International. I was actually going to ask if you can get me a ticket. It's like, hey, you never know.
So it began with and then it'd be years ago. Absolutely years ago. Because I still got along. That's how I know it's years ago.
Absolutely. It started there and it's evolving to what it is now. I mean, you know, cook for, you know, President Obama actually did perform in the office. Really?
No, Obama's actually better than my Tyson. Not my comment, y'all. So I'm not going to. But your producer can't make a ticket to test.
Obama's even better than my Tyson. Well, it's not that good. Oh, no! He's a total of paybacks.
So President Obama is sitting at the time running for after the fact. At the time when he was running to become first president, you know, then and after. Okay, and then after the fact. So he's a candidate at the time?
He was a candidate. So Secret Service, they want to back around check you. They want to make sure that you're not going to put somebody watch you cook? Absolutely.
They were there 24 hours. Make sure you're not poisoning the candidate. It's not a good part. It's not any pressure in an instance like that.
Because, you know, I am seeing events all the time. But you're not one that we talked about. It's going to feel a little different because the stage is a little bigger. They're like a little bit.
Right. And they don't speak English. So I'm not going to suck it. It doesn't matter.
But do you feel? Do you feel? Because you're an artist. You're not a cook.
And they're a great cook. Steve Marturano down in Fort Lauderdale is a tremendous cook. Absolutely. But there's artists re-involved in all of what you do.
Do you feel? Add pressure. The pressure wasn't there. It's just a difference with the security aspect of it.
Because basically 24 hours you'll be in watch. Right. You know what I mean? So things like that doesn't really bother me.
Did you check real quick? Make sure you're never prior to that. Make sure I'm going to be outstanding. And you're going to be outstanding more and so on.
Because then you're going to get it out the way. They do a complete vetting of everybody's staff. Everybody else who you bonded food from. So all those documentation had to be, you know, right in front of the super service.
So those things we had to go to. So that was unusual. So one of the questions I had early on when we went to visit Patrick at his facility was like, how does somebody make a choice? You versus somebody else.
Right. You know, it's like, you know, is it the taste? Is it the, you know, the combination of things that you said how someone chooses it? Which is, I think one of the reasons why he has done so well is that they just say, here's what I want to tell you.
Yeah. Absolutely. And then first of all, when they come to meet you, the personality is what you have to gel. And then from there, you go for steps.
So basically the price is what it is. Some people would ask to be price answers. Well, those are things to look at last. So the personality of what you can do for them.
So once they're comfortable with you, they don't want to do whatever you want. And that's how it used to work. So they come in and you can gel right off the back just like we did. That's how it works for them.
Relationships. And kind of relationships. It seems to be the underlying theme of this entire book and this entire podcast. And try and tell people, and this is, you know, when coach put us together, we went there, we met.
We're going to be done. Well, we're coaching about eating right now. Well, first of all, the fact that coach had him a couple of times at his house to do events, I was like, wow, man, that was pretty cool. Because I didn't know coach to do that.
Well, listen, these are all endorsements. So I don't mean endorsements in the sense of, hey, folks, take it from me. Head on down to so-and-so Chevrolet. And endorsement is I'm having this function in my home, and this is whom I am choosing to prepare the meal for.
There is no greater endorsement. No, I totally agree. So, you know, we had this personality thing. And then I noticed it today when you catered it here, you came, it was so easy.
You know, you brought in the trays, boom, boom, boom, boom, you had it all together. You made it look easy and fun and simple. It's almost like you've got to enjoy it. Absolutely, absolutely.
You've got 25 people. The food choices were great. How we laid it out. You know, we had the whole staff come together and he explained it.
That artistry, you know, how you present it, is also, I think, why the business you get? Because if you're going to produce an event for somebody who is going to have people of influence and people of wealth, well, you better not screw up. You better have it. Look easy.
You better have the right talent. Absolutely. We talked about it. So when you talk about a business, you know, and we, the parallels towards all of the businesses that are so aligned because the people he has serving the food, that's equally as important as the taste of the food.
Chef, I would imagine you see this as an audition. Absolutely, yes it is. Well said. Absolutely.
People of influence but also media. So you're aware going in, it is an audition for future connections and continuations and associations. Absolutely. And that's what I appreciate.
You know, the one thing I always tell my staff when we have meetings prior to any event. How many companies, how many staff do you have? Right now we have about like 25 people right now. Exactly.
We can have up to 100 with servers and everything else. On a daily basis, on a Monday in late May. We look at 20 people. That's a pretty good company.
Absolutely. So my thing is when I go into a meeting and I tell my staff I say, listen, when we go out here, the clients should never know when something goes wrong, because they will never know. And that's what they think. Even if something goes wrong and we know, you can't showcase that.
If you have a person from home, the clients should never know. Because you should come here representing the client and make sure they have a great experience. So with us is a one-stop shop. And when you come to us, you're going to be a guest at the only event.
You should not be running around doing things but we'll take care of all the above. And that's what different from us, the money dies out there. And that's what we take pride in doing on a regular basis. And what's interesting is that in my recent big speeches and in my trainings, I talked to people about being a spin doctor.
Most people think of being a spin doctor in politics, taking something political and spinning it in a way. That's exactly what sales is. That's exactly what presentation is. Something goes wrong.
It's nobody else's business. You have to spin it in a way that the guests receive it, the guests, the client, the prospect. And they don't have to know in a sense of what they're supposed to have. Exactly.
Exactly. Yet he brings up something really important. People bring their baggage to the party and something, oh, you wouldn't believe what's going on in the kitchen. I have no idea what's going on.
There's no secret that the guy has an unbelievable personality and unbelievable smile. And that's what people tend to be, you know, to gravitate towards. So the food is good. The choices are good.
Everybody I've introduced them to has asked them his favorite dish. I love to do fillets. And everything was seafood. What's your favorite dish to cook?
And what's your favorite dish to eat? And then where in the world is a place nearby? You got to go in there and get that one thing. Absolutely.
Well, I have a buddy of mine that has a restaurant called Sapphire Grill in Savannah, Georgia. That's probably the best restaurant ever you can eat. What kind of cuisine? Well, it's um, right now it's probably from a scale of a one to five.
It's a foodie joint. Exactly. You're a chef tasting table and using a walk away, you're chefing about $350 for a chef tasting table. You can't just walk in there.
Absolutely. You have a reservation. Absolutely. Yeah.
And then your favorite dish to prepare? Filet. I mean, as far as filet, you know what? I always go to a lot of steakhouse.
And when you go to the end, you say steak knife, you want to, okay, it shouldn't be that difficult. When I cook my filet, you can use a butter knife to actually cut the filet. And that's the difference. So, you know, I'm not going to cook meat.
For me, I was still my guest. It's against my religion, cooking anything past medium. And absolutely. I'm not going to cook something well done.
That's not my thing. So when I cook my filet dish, and if you can't enjoy it, then that's an issue. So you start with a good product before, you know, you can't go to Walmart and buy your food if you don't think you're going to get a good piece of filet. So I start with good premium product, and then I go from there.
And that's what's made difference. Well, I mean, you're starting with a good premium product, but then there has to be the artistry because you can still screw that up. Oh, yeah. People can screw it up exactly.
Like today we did, um, Pancio beef tender long way to y Wash & Rags, with a bunch of um, as such a truffle for... Hold on, Steve, what are you screaming? There was the line for round two. I told him.
I've never seen people sneak back into the line, man. I haven't had any yet, but as soon as we wrap this up, oh, it's done. Absolutely, absolutely. And so the sleeper was the chicken, because everybody went for the steak and the truffle potato and the chicken was sitting there.
And I said, you know, I'm going to try the chicken. How do we do the chicken? Please, how do we do the chicken? It's a mobile marinade.
So basically, it's sour oranges, lemongrarlick's shallots. And you know, you put that in that citrus for like three hours and half of that you grill it and finish it open your office And is ready to go is ready to go anywhere in the country that you specifically have to go to for one specific dish No, not to be gourmet. I was in Rochester, New York this past weekend and there's a six dollar dish called a garbage plate Which is exactly that I mean, yeah, it was deemed off the plane. That's a place you can't there's a place in downtown Even New York, oh cams.
Yes, like the pizza dip in blue cheese. What? Yes, like you got dip the slice of your pizza in the side of blue cheese That is traditiony. That's Guy Fieri diners driving.
I mean But once we were in high school what dish what town what is it for you anywhere in South Carolina? There's a barbecue place that's there and they've been in generation for like four generation inside the road And I gotta think of the highway right now. It's like a trailer exactly That's part of the best barbecue life always and I couldn't believe it because they owe school everything is old school They still have a mop bucket and mop if they're if they're basing with a mop Yes, you know, right here absolutely and that's one of the best place if I'm in that area I'm trying to go with barbecue barbecue the barbecue joint that goes with one down in Davy and it's called Tom Jenkins Oh my god, and they're pretty good and they've been a generation for a long period of time also So places like that I look for because you know the regular places that you use to go to I don't look for those things The mama pop places because you don't get a true feel of what that food should be like Yeah, and that's why I don't consist in base the good Lord gave us appetite for reason, you know Absolutely hunger is one thing right because we need hunger It's like the gaslight in your car. Yes, but appetite and taste the good Lord gave us we can enjoy it Just procreation is an enjoyable experience if it wasn't a man kind of died out It always is about sex so so so you know nobody is tired of talking about hearing about looking on Instagram about food So you're bringing happiness to people after sustenance.
It's not Tom Hank stuck on that island Find ways you bring your you are bringing happiness and memories. Yes, so there's a big takeaway We just ate and consumed the bidding a pretty big chunk of food. Absolutely, but it was so good the quality of the food The way it was cooked and prepared it didn't feel like you know like you're not That was not the case with all that so having said all that I thought it was kind of cool having you on today And the reason why we moved it to today is so you can talk about Memorial Day Absolutely when we from today and I want the people that listen to the show to say you know Okay, chef if I if I want to cook something what should I cook out should I cook it? What are some secrets of the trade that you can share with people about Memorial Day?
Get a mob You see a dude with a mob like he was cleaning a school hallway in 1975 Then you know you got the right pull over you go over you go So explain that to me because I've never seen that I didn't you know you know The mob actually was made of terra cloth and holy barbecue a lot barbecue sauce a lot more better and spread it even coat So it's not spotty and it's based it perfectly So basically when they put it on the grill This is my cross a whole entire plane and every inch of it gets in what you saw So build a memorial day meal in your mind Memorial Day You know what people overthink things sometimes simple could be absolutely amazing So if you have steak or anything on the grill the best thing to do with that is I'm SMP salt and pepper Salt and pepper on that if you want to marinate it for a few hours with some garlic and some I'm rosemary and fresh thyme and then grill it though overthink it and we come to barbecue and The best thing for you to do is if you have a grilled charcoal or whatever it may be or gas or whatever it is You wrap it in some probably you know when you do ten for so basically do a dry rub or wet rub whatever you prefer your favorite So you actually put it in and then you put some parchment paper and then you wrap it with tin foil and then put it on the grill for half With that period lock it in exactly halfway keep all that moisture and everything in the overseas and season in layers If you put too much salt it's hard to take away We can always add and towards the end when you take it out of the wrap And then you put it on slow heat to get that char feel to it after when everything is nice and moist Then you put the barbecue and you taste it in layers and then add from it You don't season thing without tasting it. Where are you? You have to settle two debates for us, please sure number one if you are cooking on gas and not on charcoal Is it can you call it barbecue You know you can't absolutely No, number two people and I see this in the suburbs all the time Yeah, yeah, well more money barbecue and then you go over this house and I got hot dogger Where's the barbecue because if there ain't ribs, not brisket absolutely or chicken absolutely? Okay, so if you don't have ribs brisket or chicken, it's not a barbecue.
It's not a barbecue. Thank you very much And if you're not cooking on charcoal, you're okay with that you're really guess yeah gas is you know what the fan of the time You know and isn't you want to put it not because you're lazy, but it's easier It's easier, but you know to light a charcoal or get a wood and actually put the wood and everything in it That's where you're gonna get that flavor from that's the flavor that you need instead of putting the liquid smoke You get the real thing and put in that you're gonna have that real flavor Yeah, I live in a condo and they have electric on the roof. Yeah, that's not bar. No, no, I'm not even bothering But you go Walgreens and get a table top hibachi for nine bucks sure and you just smoke pellets and Or you could put 12 charcoal brick just wait till they turn white number They get a good cash or here's a great idea why do people cook before the charcoal's ready?
I do I know they don't know they don't know absolutely Right and right you get the whiteness on The idea of all or you can call chef Patrick Even better that's even better absolutely we work with it So that's actually the cool part about why we're working together is that what was once available only to celebrities athletes Presidents is now he's expanding the business and it's available to anybody So I got to tell you go to a bar mitzvah the foods usually not that great You can have kick ass food and I will tell you kick ass food makes the party absolutely You remember the food and service any event you go to and without You'll forget about a lot of stuff. Exactly. Never forget the food of the service Absolutely, and it's not your since your cognizant of that. That's probably why you're successful I'm people get distracted by like you said and there's a problem an issue in this and that if you can give them a great Dining experience with that service if it rained it doesn't matter.
It was a great day absolutely right right I mean we started to do this you know entrepreneurial dinner that we more from lots of people to only few select And what a great idea to have you know something that you you know you really remember for a long time You know you put ten or twelve entrepreneurs in a room and you have a guy who can speak the language You know cook the food and send you home feeling good with a nice Shuff as a fellow entrepreneur you understand sure you know you're one of them. They just aren't one of you There you go absolutely they do they can't cook like you came to it that we did last month I wanted to meet some of my friends and they all got it like that they were like hey Yeah, you're one of us, but we're not one of you like we want to know People wish that they could this is you know, this is your life's work This is sensing age of ten and two grandmothers in the house You know they can watch a little food network or grown and chillin Bobby, but it's not happening like that No, absolutely. This is you know, this is this is decades and effort and trial and error I would imagine in perfection they're up absolutely absolutely and growing up my grandmother's they never wrote anything down They didn't have a recipe that had written down everything came out as a result of it's all of them You know what it is? You know actually you know actually you know I have people like that exactly because I started a chef called Robin Haas And that's the one thing that and we open the four season ocean grand again across here And he uses say you know if you write something down stay at home Keep it at home because guess what people would steal your recipe right and they create you don't think what now again It's been so commercialized that no matter what you have developed is nothing new You just have to take that and create something off of that to your taste your taste buds And that's what it is So my grandma all her stuff that she quotes I just I developed by tasting things and develop myself because I'm using the recipe right so my thing is if I Taste something once I could redo pay the tomorrow the same day really and that's the ability to have a try in certain things and They're but measurement wise.
They remember a quarter cup of this absolutely. Okay, absolutely old school nowadays Everything is right the fingertip everything. We got a google look up But like then they didn't even measure things on way things they just pinch of this pinch of that and that's all that stuff came from the background They're grandmothers at that point. I've had time to perfect it absolutely Yes, and it's interesting for me fundamentally with the start of my career I always said there's no better way to meet somebody than to break bread with them But do you find yourself, you know, I was in a restaurant I'm a celebrity late mother's day.
My mother my two sisters just this past week and my mother's restaurant business for 50 years Okay, so she's impossible about you I can imagine she's just because she she talks to you know the service sometimes they work for her and then you know I'm like no no no no no We should be talking to people work for you like that regardless and then you know it's nitpicking every you find it hard sometimes to go to an Event where you're distracted by the fact that they're not taking as much pride in the services you are or do you recognize this? What separates me makes me better, you know what the photo thing you said that I'm coach Shonda why is always saying the worst person to go to restaurant with because I don't eat now Your critic because you know you're looking at somebody that actually doing something that's in your wheelhouse, right? So for me if I taste something I don't think is right, you know, I mean I'm gonna like okay, something not right Right, and I won't enjoy it as much But if I go into a restaurant usually the restaurant I enjoy a lot is a mama pop places. Yeah, because when you go in there You don't feel really hard Absolutely, you know, they have a Absolutely they have an old-fashioned saying that okay after you taste certain things somebody have put their foot in it And when you go to these restaurant you taste you but like oh my god This is incredible and you take that you develop and take a spin and make something better than what they put together Because usually they don't have the presentation skills, right?
But they have it taste the raw taste of that food that you want and that's what I do so I'm gonna restaurant I'm first elected about restaurant I go to certain restaurants, but you're a critic And you find a hall in your self. Absolutely. And then you think what can I see all make better? Yeah, that's true absolutely develop certain things like on the restaurant The most difficult part of all of it though is not to serve one person or ten people you've done gigantic parties Absolutely when you cook to scale.
Yes, there's a lot of that's difficult. That's a difficult thing. Don't you lose some? I mean, no For me I could have a 500's got to be the same for them as if you're cooking for five to the audience presentation taste Temperature everything's gotta be No, because I've done a event for 5000 people in Vegas We went and set up everything out there and put it together for pharmacy with convention and we didn't miss a beat It's all about taking if you're making something that's gonna be one gallon scale go ahead and scale that and actually make it And that's the biggest thing go to some restaurants and it's a chain restaurant You go to one and the other and it tastes a little bit different because they're not following the itemized recipe right and some people Want to add a little bit and not enough and if you follow that and if you know what you're doing because I don't write Other stuff down and I could go if I'm making them with their wine reduction I know exactly how it's with taste so is all taste to feel for me.
So that's what it is So I'm not really measuring I'm tasting to feel and that's what we do get them go from there in 65 previous episodes No one or nothing ever made people as much want to eat or drink Advice you would give to people who want to create their own business whether it be in food or otherwise You can tell them do what and do not do what my thing is if you have a passion for certain things That's what you go after because if you're doing stuff exactly if you have a look forward That's what you go after and you go after it. So my thing is when I first started this business I had a love and a passion for it and always tell people nobody's gonna work me and what we have with societies They don't kids they're entitled. They don't want to do anything It's Instagram vacation. They don't want to put working But they want to collect the money at the end of the day you got to find somebody like you because you always do people have around you So if you're hiring people that's not gonna contribute to the business you're business not gonna grow because the end of Day you can't grow by yourself You can start by yourself, but we get to keep people in to actually come in and do what the work supposed to be done like me I don't sleep that month sometimes because I'm putting the work in and I expect them to do the same because I'm paying you Let's make it work.
So if you come into a business You'll have to actually be like a part of it be a skid in the game because if you come in the click page Check first of all you know a lot of things don't go by the way So I don't care right so you got to find people that actually want to be a part of good is the people around you absolutely absolutely I'm right because the event that you know Chef Patrick throws if someone who's serving presenting what have you is having a bad day and brings it to work Well, that is part of that experience and that's not fair to you. Absolutely. I'm hungry. I'm wrapping this up because I'm going to Chef Patrick Adams executive chef Catering LLC appreciate the time I appreciate you making us all want to go eat now like we're headed to the electric chair You know what people did and you know, it's it's great I've any all day cool takeaway for me is that if you took away the talk about food all of the principles about how we operates Correct and what he does yeah, I would great entrepreneurs and great leaders do every single day and they do it consistently and I'm proud to call you a friend Steve we ask people to tell us something good.
I imagine you go through what it is that you already consumed today So it's the filet there would be chicken the citrus chicken now I'm thinking about that But here's where it's gonna come full circle and get very real Anthony is in the room He played football with Jake and I've been working with him ever since he's been a freshman in high school And he's gonna be graduating Marquette He's gonna get into marketing and he's still asking questions about how to get better And so my takeaway is thank you for asking because those that ask receive that's fantastic though If you study marketing at Marquette isn't it mark can it ting You were waiting on that that was wonderful I'm gonna go Thanks again to chef venture gatoms for Stephen over Josh going say thank you for listening We will catch you next time on the confessions of a serial salesman the podcast. I'm gonna eat my