E104 Fernanda Cardozo

This week we are joined by the talented Fernando Cardoso who joins us from Madrid, Spain. Originally born and raised in Colombia, Fernando got her start in the industry in the back of house, working in the kitchen, and eventually moved to the front of house and work in the bar. By her mid-20s, Fernando was a bar manager at a Michelin-starred restaurant in Spain. We discussed what prompted Fernando to move from Colombia to Spain, the pressures of working in a Michelin-starred restaurant.

We talked the importance of storytelling and getting customers immersed in the atmosphere of the bar, and Fernando talks about her passion for her photography. Enjoy the show. Okay, we're back with another episode of the industry podcast. My name's Kip, I'm the host, Dan with me as always, our producer extraordinaire.

What's happening? Let's just hang it out and join some nice, more, well, more, well, more, yeah, no, oh, there's no belted. Doesn't time for the... What, the best?

...the St. Patty's Day nonsense. Oh, yes, our usual Waterloo giant St. Patrick's Day party.

So we're recording this right after the St. Patrick's Day weekend, and this has been basically trashed. But yeah, aside from that, same old, same old. Yeah, things at the bars.

Good, good weekends. Things are picking up again. I think people are feeling safe to come out. As of tomorrow, there's no more mass mandates.

Right, you know, it's Sunday March 20th, March 21st, is the day that no more mass mandates. So by the time you guys are listening, there's probably everyone sick again. Yeah. We'll get another lockdown at that point.

Yeah. No. No more lockdown. I have no.

Yes. We have a great guest, as always, Fernando Cardosa, who's going to be joining us in just a minute. Before we get to that, I will say that the best way to support the show is to subscribe, rate, and review. We'll just keep begging till you do it.

Also, make sure to go to Zach Hannah from ZachHannah.co for the artwork he does for us. He's doing a bunch of stuff for the bars as well, which is super nice of him. So thank you, Zach. Say if you want to be a guest on the show, then you should DM us at the industry podcast on Instagram, or you can email us directly info at theindustrypodcast.club.

Anything else you want to get off your chest? Well, there's the time back, with him. Not a whole lot. No, that's pretty much covered everything.

All right. Well, enough about us. And Fernando Cardosa, thanks for joining us. Thank you so much for inviting me.

Yeah, thanks for coming to us. Yeah. Yeah, so Fernando's coming to us from Spain right now. And what's the year you're in currently?

No, I'm in Madrid. Madrid. But I'm from Colombia. Right.

And so Fernando was nice enough to come on the show right after a three hour drive from Valencia. So we appreciate it. Yeah, so let's just jump right into it. You were born in Colombia, and that's sort of where you started your career in the service industry, correct?

Exactly. I started there. I started like a cook, like cooking, I started kitchen in Catumas. It's a school from Argentina.

It's very, very nice. You have like mixology to molecular gastronomy. So I fix like, I mix my both careers, kitchen and bartending. And I made like a good mix.

Yeah. Yeah. So we've had a few people on the show now who have sort of started in the kitchen and then moved to bartending. So talk to us a little bit about how you feel like that, help you when you got into bartending.

I feel like in a safe place, because in the other tender, it's like you can talk with people. You are not hiding from the people. So some people are assholes. Right.

But yeah, that's right. That is true. Yeah, in those three, you have like many people. But sometimes you have like you make contacts, you make friends in the bar.

So it's a safe place. Right. Not for the assholes, but yes. Condats.

We gotta find a way to make it a little less safe for the assholes. I think that's what I'm entirely. So talk to us a bit about the kind of bar scene in Colombia for people who haven't been or not familiar. Is there a big like craft cocktail scene there?

Or is it like one of the bars mostly like? In Colombia, you have like a 50 best bars in Ochemico. It's the location in Scantagena, the Indians. It's very nice in the coast of Colombia.

It's one of the best of Colombia. But I work in Cali, in many places, like American place, Cali, Burban Street. I think it's also in Miami. But there was like just craft cocktails and classic cocktails.

But now I'm mostly into the minimalizing cocktails or something like that, like more fancy. Not too much. But I work there. It was a really good experience.

Big place. Then I pass to the El Sacafe, where I start to make my own cocktails, like menu cocktails, creating receipts and receipts. And obviously, like, try to contact with people with brands. That was my first step in the bar of the kitchen.

Do you remember? Sorry, go ahead. Go ahead. Then I work with a friend from New York, making craft cocktails and bottle them, carbonatizing them, and a lot of stuff.

That worked for me now in Spain, because it's like huge cocktails here. Right. Yeah. So you found that it was a huge difference when you went from Colombia to Spain with the craft cocktails in, like there's way more sort of craft cocktail cell bars.

Yes. Like more creative here. The people is more creative. I don't know.

In Colombia, I try to make the people. It's going into the cocktails in Colombia. Like in America, you have a lot of people going for a party or cocktails, classic cocktails. Here in Spain, the people like more high balls in Tony.

It's room with coke, but the bars, the difference is that the bars are very, very creative. You have like a lot of concepts there. You have a salamudu. It's a big bar from Spain, but at least so it's like more creative, like experience with a costumer.

So that's very, very nice. It's more than experience, but you have also like minimalizing cocktails, but the people, the tourists that come here to Spain, it's going to the more popular bars. Right. I went to the name of the bar that you're working on right now.

And now I work in that company. It's Spicicic. You know what is the Spicicic? But yes, you can feel it, that the people, it's going into the bar and the people feel the, like, the Spicicic, like the real Spicicic, with the password, with the fake guns, fake fake.

And obviously with the, I don't know, we use it like the costume. Very, very appropriate for the place. And the music, it's hiding, the place is hiding in Madrid. And it's very busy.

One year, and we got 25,000 followers for the, yeah, this crisis. It's going to turn so much. Do you remember the, like, when you first got into sort of craft cocktailing, do you remember the first, when you first started your first menu? What experience did you draw in from the kitchen?

And do you remember what the first drink you made that made the menu? Yes, I was pretty good cooking, like, in the kitchen. So I started to mix wine with cocktails and also cherry wine with cocktails. Right.

Too much, like, my first cocktail, I, and the Asian, the Asian flavors. I like the Asian flavors. I always work in, in the KA restaurants. It's very weird with Japanese food.

And I used to match tea, like, la bsa, tangerine, plum, rum. I could have a lot of Lima, like, a little bit, not too much, a little bit. But I made a cordial with that. And then I feel there it.

That was my first cocktail in Elsa. It's a place that now have, like, four chains in Colombia, four places, Cappahina, Kali, Medellin, and other more that I don't remember now. But yes. I start with Asian flavors.

So when you talk about, I'm sort of working with more minimalist style cocktails now. Can you describe to our listeners who might not know what that means? Like, what the difference between, like, say, the cocktails you're making in Cara Hana and then, or in Colombia, and then, like, how you move to a sort of a more minimalist approach to your cocktail crafting? The difference is that you have, like, filter the cordial.

Take care of the color. Take care of the eyes. The eyes is very important for the minimizing cocktails. The glass.

I don't like the huge glass, like, a huge with forms and a lot of stuff that we have right now. But we need to have different concepts. Minimalism is a concept, a huge cocktail and forms. It's another concept.

And you have to do, like, that concept to catch the people. Because the people have different styles to drink, a different way to drink. So I'm mostly today, minimalism, because it's more easy to. You have to move per cocktail.

And also, you can do a pre-batch cocktail. So it's like, last time, you are doing a cocktail in one minute or two minutes. That's OK for a service. You need to make the service fast and cool.

It's more perfectionist, I think, the minimalism. Or when you're using pre-batch, it's more perfect. The cocktail is always the same. Yeah, pre-batching is a real game changer when you realize the same thing happened at my bar.

We realized we were making, we didn't realize how busy it was going to be right away. And then your makeup, you make some leaves, cocktails, some scratches. It's just like, my bartenders were dying. And then my most recent bartender Matt, who has been on the show, sort of brought the pre-batching thing with him.

And it's a real game changer so much faster. Yeah, so much. There's so many. There's so many.

There's so many. In that company we have, I don't know, Guacamole. Cora de al. We make scallop.

It's very, very funny. I don't know, you need to try it. Me scallop with Guacamole. It's like a funny drink with citrus.

We make a throw in with that because they need to have air because they have chicha, chicha or tepache from Mexico. It's fermented pineapple. OK. So we make a lot of stuff with that.

Yeah, it's something pretty intense. So the one thing we were talking about before, Dan and I were talking about before, we started the Zoom call with you. Whereas how we noticed it, how quickly you advanced in this business at such a young age though, you went from working in a kitchen to being a bar manager at a Michelin restaurant in no time. So what do you think?

What's the secret to your success to help people who want to emulate you? The secret, I think I'm not shy. The English is not my native language. So I know I make mistakes.

So it's the same in the service or in the inducer. You make mistakes, but you need to pass. You need to go for it and lose the fear. So when I was barmanaged, I was too much fear because you need to deal with people, people that don't want to work or something.

But I always think that if you have your team happy, your customer is going to be happy. Your people is going to work in a good mood. It's always with good vibes. And that's very important in a restaurant or bar.

And maybe that's a secret. And my secret for the cocktails, I think, is mixed kitchen with cocktails, like kitchen and liquid. I think my cocktail menu is always with a mix. I was in the world class and I made a cocktail with a choice.

So it's kind of different. So they call me anchovy. They're in the competition. But it was a really good cocktail.

I didn't pass because I passed a filter because for the speech, I was really afraid. The people is looking at you too much. It's kind of mess for me, but that's it. That was it.

The cocktail was it. Well, it does sound like you're definitely experimenting a lot with bringing the kitchen to the front of the house. When you're working at a Michelin restaurant and you're responsible for making the menu for there, is there more pressure that because of the elevated experience that people expect at a Michelin restaurant? Talk to me about that.

And then also, how is the style of service different? Sure. I think you have more pressure because the people come with a speciality, like it's a Michelin restaurant. You need to do it well.

If you don't do it, you're going to be like, don't. So I always pay attention in the minutes of the, how many minutes are you going at cocktail? It's like two minutes per cocktail. That's too much.

Maybe one half, it's nice. But two minutes is too much because the cocktails need to be done before they meal, not the dinner or the lunch. And then I need to sell cocktails properly, try to do my work good and try to sell a lot of cocktails. Because the wine here in Spain, it's like a big obstacle for the cocktails.

Because it's most into the wine, to the cherry wine. So in a Michelin restaurant, I work in a, I work in a, the nice restaurant is in London in Madrid. So I made my menu with wine. So that's a perfect match for my cocktail menu.

So I made one with Lemo Grass, Camomile, Sherry. Fine, Sherry. I don't know if you will meet. It's like Camomile too.

And Jean, because Jean in Spain is the most popular drink. So I'm going into the drink that the people from Spain, it's usually going for it, like high-balls, or gin. So I made my menu like high-ball menu and then rock menu. Right.

Yeah, so you have like, you can sell that. Like, it's too easy. They always drink in Tony or Rancola like I told before. So you can't go into the wine and carbonate cocktails, not too much like this.

Like, I'm in Hata. You can't. It's like in a Michelin restaurant in Spain, no? Because in London, I wasn't in London.

It was like too much Manhattan, too much, very easily paper paying, naked and famous. I was like glorious in the heaven. But here, you need to catch the people and try to do that they like. That's the key.

Right. I mean, I guess that's the key everywhere. But it's interesting how you go from like country to country and find the difference there. So like going back to Columbia then, like what captures the attention of the crowds in Columbia as far as like making a cocktail?

Tropical. Tropical cocktails. Yeah. That's definitely like the cocktail lovers.

Tropical maybe. Columbia is more into the whiskey. I like very much whiskey. Yeah.

When I was in Paris in Columbia, I was like drinking whiskey, like short whiskey, like need whiskey, no ice, nothing. Just with water. And then I was in Dublin. And it's pretty nice because it's just whiskey.

So they don't do cocktails. Just whiskey and beer. But they have like two bars with cocktails. So I think, yeah, they need more cocktails there.

So yeah. So when you were in like Paris and London and Dublin, were you just traveling or were you working at the same time? I was working but in my coffee. OK.

Like this photography. Yeah. I meet after a starry kitchen then, but then then, I always have a mic camera with me. Like a little Sony, like a chip Sony.

And I was like, this is very nice. So I make like, I save money. And I buy another camera, like a huge camera, Canon 18D. And I start to create my old business.

But at the beginning, it was difficult because at the beginning, you are not like pro photographer. You need to start with that. It started out and try to make like content. And it was like very funny, but it was working.

So it's like difficult to mix photography with the pretending because your cheers has marten and you have my analogy. How did you do? Oh, I'm going to log. Yeah.

That's for my pronunciation. But it's not like for me. But yes, I start with that. And then I buy a little Sony.

And I was like, I pretty like it. Like make photography. I take photos to my dad, to my mother, to the dreams. And always, like, I was a child.

And then I start with that. And I create the social check. If you want to follow, I have a page called the social check where I have my pictures. I travel.

Now I work with brands. I work with Ron Colon. I don't know if you know that brand. It's Ron Colon, Glenfic.

I work with Bacardi in pictures. So now it was a properly progress for me. Because at the beginning, I just working for free. It's working for fun.

But now your hobby is the world too. So it's kind of difficult. Yeah, yeah, yeah. It's very good.

But yeah, it's not your hobby anymore. So now you work and go for monetize your business. Day per day, a picture from where you go, where you drink, how you drink. So it's that kind of hobby.

But I enjoy it. It's not like the chief in the chamber. It's like 12 hours. In the photography, maybe it's four hours to make a content.

And then two hours to edit. Yeah, the editing is. So my wife's photographer too. And that's what I've learned is the time consuming thing is the editing.

The time editing, I think for an event, it's like two hours, three hours, if you are fast. If you are like slow, because I made a training way, drinking culture in Dulin for that I was there. And was like difficult because three shootings in a day or three or seven, it's too much because you need to do like the editing for in the same week. So you have like a lot of work.

Now I'm working for myself. I'm trying to be like chill and relax. Don't catch everything because if you catch everything, you are not good enough. Like your time is everything.

So you kind of did like three or four events in a day and made a good quality. Like you need to have the same quality for each event. Not like because you are like making money. It's not always the goal, you know, the goal is made you work good.

Right. And no for money. So how did you like how you link up with these sort of liquor companies like Glenfiddick and Rumkelon and Bacardi, like do they approach you or did you just have a connection through the bar industry? I think was because I was working like bar manager.

So I made my contacts there. I'm going into the contacts everything because I think it's like the way to connect with people. The contacts are everything. And then I just say like I'm photographer like with confidence that I was like, no photographer.

It's just my hobby. But they like my pictures. So they start to pay me like a little bit. But then when it changed my camera and I made the good quality pictures, they start to pay me better.

So in the pandemic was like a key for me because I improved myself. And I start to watch like videos and you too and try to get better. So they called me and they told me like we need to create content for Bacardi in this pandemic. So are you offered that?

And I say, okay, yeah, I'm into that. I want to do it because I was without work, you know, like in the pandemic, I was without my work. I can be a part of the pandemic. So in that moment, my mind was like pop a chick.

Like I need to change my chick. So I'm a star the star, a photographer like in Domestika, like three courses or pay courses. And I'm stuck together and they start to pay me. So I monetize my hobby and now it's my work.

So I made I made both. So I was listening to you like in the last podcast and I'm agree, very agree with the people that say that don't copy or repose because you need to major content. Right. Yeah, yeah, yeah.

That's come up a couple times for sure. Okay. So it's kind of a big move. Like obviously you were no stranger to traveling around in different experiences, but what made you decide to move from Columbia to Spain and like kind of reset your career because you're already at a stage where you're working in a spot that's opening up multiple bars like chain in Colombia and then you make this ball move to just move to Spain and kind of start again.

Well, the problem is that in Colombia, you have like a load of pay in hospitality. If you are paid like in a rock, you have like good paid in, I don't know. So America is like low pay. So I have family here and I think in Colombia, like, okay, this is no make I don't make money about be like, I'm good bartender.

I'm not going to make money for that. Also like photographer is like, she had to. Right. So yeah, I move I move to Spain and I say like, it's the most close like I feel as like a family like I have family here and I think that's my like my second home.

So for that I come here and I try to make everything good. Yes, the baby here is no like, wow, but if you work hard, you make money. If you work hard, like if you are not lazy and you go every I don't know every day go to work or you have shootings, they should things are very good pay. Right.

Yeah. More than the other. Yeah. So I changed.

Yeah, that's the problem because I love shake. I love me. I love throwing. I love feeling that by the people loud and make jokes with you.

Fortunately, in that company, we have a good kids because we bring a good service. That's a key and a speech to every cocktail half a speech. Oh, yeah. Okay.

So playing that like when you say like all the cocktails have speech like what do you mean? Exactly. Like when you present a cocktail to the guests, there's a little thing you say with it. Yeah, we have a speech for like every quarter like we have 12 and we have a speech.

So the speech is like present your culture in that company. You are I'm not like from the mafia or something like that because you need to be in the paper. You need to be like like an actor. You need to feel the the cocktail and everything.

So we have one cocktail called a my degree that was a biologist and like we have a cocktail, a small cocktail, green cocktail with Midori. So we told to you like take care. This is gonna kill you. Yeah.

Yeah. Because we try to like introduce yourself into the history of my degree. So it's like like education to Maria Korea was in the 90 20 was a biologist. He went to no bells of geologies and chemistry and we like we do every history on every cocktail.

The speech needs to be like good and perfect. And that's one. Yeah, that's interesting. So that can also I imagine be time consuming when you're really busy though.

Yeah, it's really like you almost lost your voice. Yeah. When you finish your shift, you are like done. You don't have boys.

You always flew. Yeah. The people is like ask questions. How do you make that?

How do you make that? Like maybe in the chief we change every time because everyone is our tinder. So we are five and we change. So I'm starting the door like welcome to the United States of America.

This is like 90 20 and we have a gun and we know who's not here. Welcome to a prohibition and we try to make you feel in that century because that's the key that make you take to. Yeah. We try to do it and it's like a lot of people from America, Canada.

I meet like three guys from Canada and very nice. I think in America we are more into the peace. It's a compliment. Yeah, for us because it's really satisfying like half of people like like draws in yourself and make you like at the it's important in the service because not much the cities have the person person.

I don't know. Like the yeah, when you when you have that into the bill right. Yeah, like that sort of auto-grutivity. Yeah.

Yeah. You don't have here. No. Okay.

Right. Yeah, it's because it's 10% right. Yeah, big group of people. There's no auto-tipped.

Yeah. So basically, yeah, here we don't have auto-tipped either, but we have but like often the place will do it like if you're a group of six or eight or more than or if a bill gets to a certain size then they'll do it. But yeah, generally we just got to go with your go with what you get. That's very nice.

Yeah. Like everybody's like you're deep in your bill. It's like you have like a phone the waiters have a phone and they told you like how many are you like how many you're gonna do the tip? Yeah.

And you need to do it like 10% 10%. It's not all they're like way to do it. Right. Yeah.

See you over the same. Yeah. You need to do it. Yeah.

That's funny. That's very funny. Yeah. Some of our new machines like the machines have the same thing to now where it's like we said you can set it at whatever number you want.

So we just set it low as that 18 and then go for some. No. That's not so bad. 10% is okay.

It's like it's okay. It's okay. So it's funny to talk about that because so in Europe 10% is like that's considered okay because in Canada 20% is like considered sort of the minimum guys. You're in the heaven.

Yes. But here it's like zero. They made like 50 cents. Oh, you know what is that after you do this pitch like a real speech about the call.

They're like, it's like, okay, okay. I'm not doing anymore. Yeah. I love I love pretending.

So I make it like I don't care. I just if you like the call, then I'm more than okay. But I know that the tip is important. It's like your time your prep and everything there.

So the place to yeah. And so but I wonder you guys might make a higher hourly wage than we do here. Like although they just raised it here like what's what do you make per hour? Like.

Ten euro if you are good or 15. So that's that's that's where you make it up a little bit because ours is like 15 Canadian dollars which is a lot less than 10 euros. Yeah, that's like five or six five or six euros. Yeah.

Okay. Yeah. Yeah. So they just kind of sort of put it on the customer to make up your wage for you.

Okay. I understand that. Yeah. I have some friends there.

I have a friend like it's not from our thinking but I have friends in Canada and also in United States but in the United States you have like a lot of things. So you can like refuse that you have a lot of things there but they pay for per hour. It's lost. Yes.

Yeah. Okay. So you've done I feel like you've done so many different jobs in the industry already at such a young age. What's what's next?

Do you have plans in the future? Are you just happy where you're at right now? My plans. Okay.

My next plans was like create my own society of photography like help people like like small people like they are starting starting this. So I want to help because it's difficult when you start like photographer or filmmaker in the industry is difficult because the people don't want to hear you when you don't when you are not a pro or something like that. I'm not a pro but I was pretending. So they believe in me like because I'm pretending so I'm going to catch that the brands want the liquid the liquid is very important in a picture.

It's not you. It's the liquid and the brand. Right. So now my plans is like make the social shake my page grow as a good content creator.

I'm the copy. I'm a real photographer. I'm going every day to work with bars. Now the next week I'm going to Barcelona to take pictures with Ron Colon.

I have a big project with them like 10 bars in every city but my little Barcelona at least one and wrong until the wrong bar show. So I need to do like a lot of work in that and try to catch the attention of the of that brand because it's a brand made for bartenders. So we need to support maybe like the local business and try to support the bartender brands because it's very important for us. Like it's not like a huge family of I don't want to talk about brands but because the brands are true.

Yeah. Yeah. But we need to support you like a small brands. Now maybe I'm going to work with Calenio.

It's a brand born in London from Cali the girl that created. It's not a quality but now the society is more into the know alcohol spirit or low B.D. I'm going into the alcohol but maybe we have some no alcohol spirit too. So that's maybe probably because it's from Colombia.

It's very very nice. It's very very difficult to find. So I'm very like local and try to support the local business of Spain too and try to get for free. I shoot in and try to connect with the people that make that brands because they are bartenders.

They are all business. So we need to support that people I think is a good way to be a bartender too. Yeah. No, I agree with that wholeheartedly and especially I think that sometimes it's just easy to use and I won't call it any brands either because I want you to get jobs.

But I try that. Yeah. But like so some of the bigger brands it's really easy to just use them when you're making cocktail is what have you because often your distributor will give you free product. So it's just like if you're a huge brand, you're a free product, you use the brand.

But we do need to do more I think as an industry in general to support the smaller brands of and the more deep brands that you can find all over the world now. So many people are making spirits now. Yeah, I know. I know exactly.

It's a lot of people making or brands with so much effort and we always support the big brands. So it's kind of confusing for me because we are bartenders. And now how difficult is to make a brand and try to speed it like try that your spirit is going to be good and try to be good like enough to the other brands. But it's difficult because the marketing make a lot of different.

So yeah, it's kind of difficult for that. So I'm trying to get for free and also I have like my little bar and try to make videos. And that is like try to support them with content free content. And then maybe I have my piece of cake.

Yeah. Yeah. But you know, I think I'm glad you brought this up because we have this is something we haven't actually talked about on the show before, I don't think. But all bartenders out there listening right now, I know it's easy to take the free stuff that you get from the bigger brands, but it's really good to support like pay for the pay for the product.

The guests will pay for it because oftentimes it's a better product, even though it's from a smaller facility. And you just charge a little bit more for your taco use a better brand. Yeah, that's true. And I think it's very important to support that the guys or the girls try to make their all business and that liquid make a liquid is very difficult.

Yeah. It's very difficult. Yeah. And I think sometimes do we kind of forget that like what goes into like you say, it's so difficult to make your own small brand.

And then as a result, you often have to charge a little bit more for it because you don't have the resources available to you as some of the massive brands do. So that I mean that inevitably comes through in the pricing of the spirit itself. But let's support these smaller ones so we can have more of them. Yeah.

And if you come here to Spain someday, I need to show you like a liquor made from Alexa plus on liquor in Kicon. It's like a flower of Brazil made like growing now in Kicon is pain. It's very nice. Like you can combine them with with drawn with, I don't know with bourbon.

And it's gonna be like awesome because you want to feel everything and for food painting, it's amazing. And they do like Peter to a little bit of Peter's. Oh, I mean, what are you doing next week? I lost two weeks of my life in Barcelona once.

I don't know what happened. But I need to come. No, you need to come. Definitely you need to come.

Now it's a lot of concept of bars. Like I invite the people from Canada or from the podcast to come here because it's a lot of bars to discover and a lot of concepts. So you must be in Spain. Must be here.

Yeah, I love it. It was one of my favorite countries to visit. Well, thanks so much for doing this, man. We really appreciate it.

And I know you had a long day. So thanks for coming to us at the end of it and doing the interview and best of luck with all the photography and keeping the bar job going. And again, I'm jealous that you get to go to Barcelona soon. So that's it.

It's amazing. Yeah, it's really nice. It's very boy. I mean, I'm a boy in the city.

So guys, thank you so much for inviting me. Sorry too for my little accent. It's fun. It's perfect.

Yeah, yeah. One last question too. But there's anything you want to promote on social media? Where can people find you, find your photography and find your drinks?

I have like my business acund. The social shake is very like just photography for now, but we start into the cocktails, the video cocktails and everything. I have a friend that have a good, good face, call it drinking food that I work with them. So you must be copy that name because it's very nice and it's very cracking in the work.

So he's our tender. I'm our tender. We support us. So perfect.

It's awesome. Perfect. I'll put a mix of those in the show notes. Yes.

Well, thanks again. We really appreciate you coming on. And best of luck with everything. Thank you guys.

I hope you come here sometime. I don't know. The next year, maybe. I'm going to talk the wife into vacation, but it's hard to do.

It's very hard to work. Yeah, I know. I'm going to Columbia, Science High, five years ago. So the next year, I'm going.

Okay. Okay. Okay. Thanks again for that.

Appreciate it.