— Cathy Chapman

Um, you know, I think, Kathy, that you can refer to yourself however you wish. Um, I, I, I think that you certainly, um, have the credentials. Um, you know, Rouxbe is certified by many fine organizations of professional chefs. So I think that that is, uh, something for you to think about. But I would call you a chef. Yes, I would. Did you go to a four year culinary school? No. Did you work the line? These can be questions for me as well. Um, I would suggest that when you do finish, if you can find somewhere to either work, uh, so that you get to see what it's like behind the scenes, um, and you have a better understanding of how the back of the house works so that you have that experience behind you. I always find that to be helpful. And I shared with many of you that when I finished Rouxbe, that's exactly what I did. So that I would gain, it was sort of like an apprenticeship. And I knew, um, theory wise, I knew so much of what is required, but hanging out in the, well, not hanging out, actually working and doing dinners in, um, the kitchen of a small plant-based restaurant was really a helpful tool. So those would be my con my suggestions. But to me, you would be a chef.