 I think to Charlie Trotter, it was more important who you were as a human being and what drove you and your point of view and your vision for your own life than it was whether or not you had a particular skill in the kitchen. We interviewed Reggie Watkins, who was Charlie Trotter's first employee, who started as a dishwasher and worked his way up to becoming Charlie Trotter's sous chef. And when Charlie interviewed Reggie, you know,