it's what we do at bywater american bistro. >> congrats. >> thank you.t elevate your palette at any point? >> i just had my dad. we were spoiled. we had every fruit tree, vegetable in the backyard. growing up as a child, it was one of the things where my dad would go into the garden, pick fruit, and make juice for us. we had fresh papaya. having that in the caribbean, i was spoiled. that was the first introduction for me, from farm to table. you can't boo it that. >> and the cooking influence, your granny and your mom. >> my grandmother was in the kitchen every single morning. >> and you used to have bake-offs. >> yes. because my mom loved baking cakes. she was always baking. i said, mom, i want to bake. we got really good. i would brag, my mom makes the best cake. you know how moms are. they're both the same and they both win. >> the caribbean is a big part of it, but new orleans was so instruction tur for you, right. >> yes. it was -- it's very captivating. that city is just -- whenever you go there, it's just -- you feel touched by all the senses. the