so governors, please welcome chef edward lee. chef lee. [applause] >> thank you, governor for having me. i'm very excited to be present in front of such an esteemed crowd. usually the people i speak in front of are pretty much drunk on wine. this is a different experience for me. like i said to my two to restaus in louisville, kentucky, and one in maryland. if i may shamelessly plug, where opening a restaurant in d.c. next year so hope to see you all there. our beautiful bit of history about me as i go through this. i'm the son of korean immigran immigrants. my parents landed in brooklyn in 1971. i was born a year later and we grew up in a very humble in the household which basically meant that we never ate out, ever. so to me food, fine dining food was something that, hold on, has always been so romantic for me. i knew by the time i was 10 or 11 that i wanted to be a chef can't be a chef, given the did know exactly what that meant. i just knew then that for me being a chef was going to be my role in life. cut through many years later i gr