I was a stagiaire and I was doing a stage, which is, you know, you go into somebody’s — it’s almost like it’s an apprenticeship, if you will. It’s an externship, if you will. It’s going into someone else’s kitchen and actually becoming part of that kitchen. And it’s up to that organization or that chef to define what you’ll do. So you know, I did different things in different kitchens, because each chef needed a stagiaire in a different way. It was a normal thing and it still is today. We’ve reached an interesting crossroads in the stagiaire program because the labor departments need to get involved, and if you have somebody in your kitchen, it’s not a learning experience, they’re actually working. Therefore you have to pay them. It’s this whole process, which has really kind of made it really difficult for us to have a proper stage in the kitchen. And it really truly is a learning, a place of learning. And yes, there are some restaurants around the world that would use a stage in an inappropriate way by making him stand in the corner and peel potatoes for three months, but a true stage in a restaurant that has integrity and understands their responsibility and the purpose of a stage gives you a great opportunity to learn. I have to say that period of my life and that period of my career in France was so, so important to who I am today and really helped me understand a lot of things about running a restaurant that have supported my career and my success.