I think the thing is to trust myself and to honor my food. I think we're doing the thing that we do all the time and especially, I guess in catering. You're maybe not validated like you are in a restaurant. So, you're still looking over your shoulder. okay, is their stuff better than mine? Should I be doing that? When in fact, I should be doing me. So, that's what I came back with this time. I was going to do me.
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