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the whole point of this class is to walk through some of the ideas that in a restaurant situation we would use to come up with a dish and as there's many ways to come up with a dish that you want to serve at a restaurant as there are people you know as there are chefs so this is just one system thought that I that I use when I think of menus and what I'd like to do is make two appetizers today both with the same protein so we have white fish and we'll kind of all work together on elements of those dishes I think that sometimes fine dining is seen as this inaccessible ivory tower type experience and you know in a place like Stratford with the range of restaurants that they have and the great producers what we have we're able to really humanize it and make it make an experience that isn't once in the lifetime or once it could be once a month that can be once once a week in some cases we're exploring ways to create your own signature dish I figured I'd jump at the chance to get some free lessons from one of Stratford chef Schools instructors so does anybody had white fish before it has it has a quite a bit of fat and it's like a gelatin II kind of fatty fish it suited well to soup in for like penning dipping it in flour crusting and then frying it that way it smokes very well and it also poaches really well because it doesn't dry out I think we'll do a one that we've fried in a pan so and then one poached I don't have a lot of experience with fish or with seafood - the fact that we're working with white fish certainly excites me I did a deep ID dinner before Christmas was a tea themed menu we did it at tea leaves and so it was six courses and there was tea in every dish so that's a great place to start there's like tea there's infinite numbers of types of tea but now I know every dish needs a tea focus how do i rework t what flavors of tea will work with what ingredients so it's gives you a starting point because we have so many things available to us that's what I need to start off today we'll say we have the same we have one protein so it's white fish so this class I thought I want to teach to people that have some experience in food and there may be an interest on a little higher level and so what what do I spend a lot of time doing and what do and that was think about thinking about dishes and how to create a a good dish and kind of the philosophies and overarching ideas that go into it I think the most important thing...