my sister and mom and i had tuberculosis, adopted in swooez sweden hand my grandmother there taught me how to cook and taught me basically everything that i know her today and her meat balls, grandma's khelga meat balls will always in hour restaurant. i felt -- i did all my education in europe in terms of working in france and switzerland and i wanted more. i wanted to own my own restaurant and coming to america was the place i felt i can do that. >> do you have to have other skills outside the kitchen? >> sure. >> business, branding? >> success is not a bus stop. you constantly have to be curious and want to learn more and operating a restaurant today in a multi-locations and multi-countries is fastly different than 10, 15 years ago. today you have to know about social media, about, you know, the dialogue about healthy cooking is much better. where do from? yes, finance, marketing and, of course, passion for food and leading and building communities, right. that's essentially what we've done at the red roostner haar level. we've started with this idea that good food shouldn't be owned