Learn invaluable tips and tricks from a restaurant Chef, Chef Garrison Price, to master your Thanksgiving dinner this year. Watch the video above or checkout the transcript below:
we've got a short time session today
so i'd love to get started right away
i am chef tiffany i am your host and
your
quality assurance chef today i said
qa but um normally we'd answer questions
today we're just making sure we can get
through all of this
really quickly i am here representing
feast which is an online cooking
platform bringing
all of you together and bringing
us professional chefs into your kitchen
to help you create a
a wonderful thanksgiving meal chef
garrison is going to be showing you
some some food today how to prep your
thanksgiving
he has two cameras so you'll want to
take a look at both of those maybe pin
them
but i will spotlight them as he's moving
around so you'll be able to see what
he's working on
we have this recipe card that you'll see
going on in the background
and so you can watch that as well as
we're also
um we're recording this so you can
always watch this later as well because
we do have a lot of information to cover
i'll also be answering any questions in
the chat box if you want to enter
anything in there
that will definitely be helpful if you
have
questions as you're watching along again
since this is a large group and we've
got a short amount of time
being on mute will be really helpful as
well
entering those questions into the chat
box so we can enter and take care of
them there
so we've got a few more people joining
and we are going to go ahead and um
get started so chef garrison if you want
to
jump right in awesome thank you so much
chef tiffany
i'm really thrilled to be with you all i
have quite a task on my hands i'm
essentially going to be making you
an entire thanksgiving meal in the next
25 minutes thereabout
so if anybody has any time to maybe stay
after we can do some q a
but i understand it's the middle of the
day it's hopefully happy friday to
everyone
and if you have other meetings to get to
we we totally understand but
really hoping that you can take away a
few tricks for your
thanksgiving feast this next week um
so i'm again going to dive right in you
can see we're going to talk
turkey right now that's usually the main
event
this is kind of a twist very
untraditional
seasoning mix on our turkey i have some
coffee i've finally ground coffee
i'm going to be adding that coffee it's
not to make the
bird taste like a mocha frappuccino
it actually adds a really nice kind of
earthy
savory nuttiness to your spice mix
so i'm just mixing up my spice my spice
mix we call this a santa maria
spice mix kind of originates in southern
california
and it's really great on a lot of
different things pork beef
particularly but also turkey works
really well here so i just have
coffee some garlic powder um
some salt a little brown sugar which is
going to help
aid in caramelizing the and getting our
skin
nice and crispy some aromatics kind of
those fall flavors or winter flavors
a little cinnamon some clove
and then for a little bit of kick i have
just a touch of cayenne
pepper so i'm going to kind of keep this
to the side
one of the techniques i wanted to show
you today
is you don't have to cook your turkey
whole
it's really kind of a brilliant way of
cooking it
is to break your turkey down what do we
mean by that
we want to separate our turkey
into four pieces
um so i just want to demonstrate that
for you i have about a 12 pound bird i
think especially just given the
recommendations to not
be in a large group this thanksgiving
you know breaking this down is going to
make it much more manageable for you if
you're just cooking for one or if you're
cooking for two or four
you know very often a whole turkey can
be a little cumbersome so
i've taken my turkey out of the package
i've also
rinsed it very well i'm a big fan of
rinsing poultry
and now i'm going to begin to break it
down very often you kind of have this
bag of giblets gets hidden
in the the neck cavity you could
certainly save these
and we're going to talk a bit about uh
what to do with your leftovers
but also in this situation we
are going to have um we're going to
actually end up with the entire
carcass or the bones of our turkey so
removing all the kind of bits and bobs i
had the neck in here the giblets
piece of plastic here um and i'm gonna
begin by
separating the legs from
the actual kind of breast cavity i guess
you'll say
i do have a roasting tray here if you
happen to have a roasting rack
that can be very beneficial but this
part of the process is going to be
something i want to do at least the day
before
if not even up to two days
ahead of time so i'm going right in
between kind of where the breast
and the thigh is and if you kind of just
cut through that skin you'll begin to
i'm just using the weight of the knife
it kind of just opens itself
up and i'm able to kind of push down on
this thigh
and what i'm looking to do is just open
up the joint
here so that i can cut through
where that hip bone connects to kind of
the back
and i apologize if you're a vegetarian
out there
you know this is maybe not the most
pleasant part but
this can definitely be a little daunting
for the home chef so i just want to try
to demystify this for you
we're just separating out that leg
trying to kind of use the knife to ride
along the bones
so that we're not wasting too much of
the meat
i'm going to do the same thing on the
other side here
just kind of pop that joint at the base
and kind of just i can see where some of
the meat is and i can kind of feel
where the bones are with my knife
getting those onto my tray same deal
with the breast here you have a breast
bone down the center that you can feel
and i'm going to kind of ride
the basically the rib cage of the
breastbone
down nice even slices i'm not being too
aggressive here just letting the weight
of the knife
small incisions will now separate out
that breast down to
again another joint here that's probably
the most tricky part with butchering
is knowing how to get through that those
uh different joints
so i just ended up with the entire
breast
for our purposes if i were to roast this
i love the presentation of keeping the
wing
on but if that wing is covering up the
breast our skin isn't going to get
crispy so i'm just going to tuck
that tip of the wing behind the breast
and i'll be in pretty good shape there
and then you know you can argue well
what am i supposed to do with this
this kind of the bones afterward well
especially if we're doing this the day
before
this is going to make a really delicious
turkey
stock that will be very versatile to
make a
soup for your leftover turkey meat that
you have
um so what i'll recommend is
while what we're going to basically do
is a dry
brine on our turkey
what i mean by that if you're familiar
with maybe barbecue
or different cooking processes very
often we'll submerge
proteins in a salt water solution
to season it it also helps an aid in
keeping the meat nice and moist so
while before i get into curing i would
just throw this
kind of carcass these bones right on a
sheet tray roasted at 300 degrees
for about a half hour throw it into a
pot with some cold water
and simmer it and you'll have a really
flavorful
chicken or sorry turkey broth after
about two hours
so anytime we're working with raw
poultry we need to be very
aware of keeping things kind of
sanitized
hopefully we probably all have a little
sanitizer solution or spray around these
days
so back to my spice mix i'm just
mixing this up and i'm going to kind of
just get in here with my hands actually
but
generously coating all sides
of this turkey with this this
kind of really flavorful aromatic spice
mix
and this does have salt in it but notice
i'm not using any oil here
because what's going to kind of
naturally happen especially if we do
this overnight
that salt is going to start to draw out
some of the moisture
and actually kind of penetrate into the
the meat and
season it very very well um it's also
going to create a really
great reaction with the skin which
should end up in a really
nice crispy flavorful skin
as well so wanting to space this out
onto my sheet tray so that i'm not
overlapping too much and
you know it's really as simple as that
we're basically cutting our cook time
by about two-thirds with doing our
turkey this way
so i would wrap this up put this into
the fridge
and then the day of when i'm ready to
cook 425 degrees
for about 45 minutes
so again we're kind of just breezing
through here
i'm just gonna wash my hands up
and of course by the magic of television
i have my turkey
already finished um i had my oven again
425
nice and hot we're roasting that pretty
intensely
and this is basically what i
end up with um i have a half bird here
um the biggest i think trick is
how do you know your turkey's done right
best
case scenario is to have a digital
thermometer
so i would be testing my
turkey i'm looking for the breast to be
a minimum of about 160 to 165 degrees
in the thickest part and then for the
thigh
we need to go a little hotter we're
looking more towards 180 degrees
but you can see here i've got some
really nice caramelization
i've got some nice juice that's rusted
on this tray
another big part of this is don't slice
that turkey up right when it comes out
of the oven let's allow that
turkey to rest and that will allow those
juice those flavorful juices inside of
the turkey to kind of settle
and will prevent that kind of age-old
idea that turkey is dry brining it or
dry curing it like we did
and then roasting it allowing it to rest
you're going to end up with a
super tender juicy
turkey
next up i wanted to show you
our roasted caramelized
squash today so if you look around in
the store
nowadays there's a lot of different
available
types of squash out there i've got an
acorn squash and a butternut squash
a couple of tips for cutting this is a
very dense vegetable right
a really cool trick that chef tiffany
taught me actually
was pop this squash in the microwave for
five minutes
it's gonna soften it up on the outside
and make it a little easier to work with
actually
so anytime we have a round object on a
cutting board it can be a little
intimidating and not the most safe
situation
so i'm going to just make an incision in
the top of here to kind of get through
that skin
and then i'm going to get kind of the
center of my knife
in that squash and just really
simple easy kind of
rocking motion i should be able to cut
right through that and again if that's
intimidating to you
pop it in the microwave you'd be
surprised how quickly
uh or how easy it is to cut that in half
so i've cut my in this case acorn squash
butternut squash kind of the same
scenario i'm just going to use a spoon
remove the seeds
and then we're going to
end up kind of just cutting this in
wedges or rings
and we want to get some nice
caramelization how are we going to
achieve
that it is going to come through a
little glaze that we're going to make
so for me i'm just going to go straight
across
this squash about a half inch thick
i want i don't want this squash to
overcook i do want it to be nice and
tender
so cutting it a little thicker will
allow it to
cook but also get some nice
caramelization on the outside
um so i've got my
a another roasting tray you definitely
are going to need to use the majority of
your
equipment arsenal in your kitchen
but i'm just going to lay these out if
you wanted to put some parchment down i
kind of have a non-stick
cookie sheet here lay your squash out
and we're gonna mix up a quick little
um spicy
sweet glaze for our squash
so i've got a little bowl here i'm gonna
do about a half cup
of honey
to that i'm going to add two tablespoons
of apple
cider vinegar is one of our favorites
especially this time of year
and then we're going to make this nice
and spicy
so just a touch of cayenne pepper is
going to really i'm not looking to make
this burn your
your face off necessarily right i but
cayenne pepper is going to add another
nice layer of flavor
and then the heat element would be chili
flake so i'm being a little aggressive
i've got almost a full
teaspoon of chili flake because i love
that spicy
flavor and then smoked paprika is kind
of the
secret ingredient here awesome spice
um should be pretty readily available in
most grocery stores
um just has this kind of nice little
smoky
element to it that is just a really cool
kind of
different twist and pairs really nicely
with that spice mix
we have on our on our turkey as well
and then we're going to need to season
this with a generous amount of salt so
i'm gonna do
about two teaspoons two whole teaspoons
of salt here
and let's add a little bit
about a tablespoon or so of extra virgin
olive oil
and between that olive oil and that
honey that's in there we're gonna get a
really
nice caramelization on our
squash so if you want to toss this all
together in a bowl
for me i'm just going to drizzle it
right over the top
of my squash
kind of a little untraditional
thanksgiving here i think it's fun to
mix it up every once in a while
still very familiar but a little twist
so again i'll give it a little shimmy
shake i'm going right into the oven
even with my turkey 325 degrees
about 15 to 20 minutes
and again of course i'm
ahead of the game here is
i have roasted mine for about 20 minutes
i've got some nice caramelization on
here
that kind of liquid kind of evaporated i
have a nice sticky honey glaze here
the best way to tell if these are cooked
just give it a poke with a fork
just to make sure it's nice and tender
and if that
squash kind of falls off of the fork
you know that it's it's done worst case
scenario
cut off a little piece taste it really
important to taste what you're making as
you go along
but that's going to be for our roasted
squash to accompany that
i'm going to make a little lemony yogurt
so even if you're
kind of not into stuff that's too spicy
the beauty of this is that we're going
to uh
pair it with this yogurt kind of tangy
yogurt
is going to cool off any spice that you
experience with that squash
really great pairing um i'm just going
to zest
an entire lemon
and add that to my yogurt i am going to
season with a bit of salt
about a half teaspoon of salt and then i
do want to get some more
just compound on that lemony flavor i'm
going to add a little lemon juice
chef tiffany is my mentor here she
taught me this one too
the lemon cut side up in your hand put
it into your palm
give it a squeeze use your other hand
for leverage if you need
and you should be able to keep all those
seeds
on top of that lemon and just get the
juice
in your your yogurt here
give it a mix you know basically all of
these things could be done the day
before so we could make our glaze
we could cut our squash we can make this
yogurt
and then day of we're just going to
roast everything up
so i've got my yogurt gonna set that to
the side
next up how am i doing tiffany we're uh
we're just trucking right along here
we're gonna get into our
stuffin muffin you read that correctly
we are going to make a really delicious
again a little untraditional kind of
closer maybe to a bread
pudding if you're familiar um
we're going to do um
basically making a custard base um to
soak
some bread in so i've got
you know kind of depending on the size
of your loaf of bread
i tore up about a half of a kind of
traditional low for if i had an artisan
loaf
of sourdough just rip those into pieces
i threw it in the oven for 10 minutes
just to dry it out a bit
so that our our bread is going to absorb
this custard that we're gonna make um
one thing i didn't mention whatever i'm
cooking i always have a garbage bowl
i have kind of a a little bowl on my
station
that makes it easier for for me to not
have to go back and forth
to the garbage can so i've got a large
bowl that's going to hold
all these ingredients for our
for our stuff and muffins
and definitely refer to that chat i'm
i'm kind of breezing through this but
some great questions are coming up you
know skin on the squash
i'm a huge fan of that as well
it's actually very delicious obviously
washing your squash before you roast it
is a good move i'm just cracking my four
eggs to this i'm gonna add
a cup and a half of i have some whole
milk here
i give that a mix and because my bread
is
very dry i want to allow this some time
to actually
soak so if you've made french toast
before maybe
you're familiar with the process of kind
of letting it sit and absorb
i just whisked up just using a fork
whisked up my
my egg and milk mixture i do want to
season this big fan
of seasoning in layers throughout the
cooking process
so generous about two tablespoons of
salt here
let's crack in some freshly ground black
pepper
and pretty much straight away i'm going
to get my bread right in here because i
again want this to soak a bit
this is just a fun kind of doing it in
the muffin tin
kind of creates a little personalized
individual
stuffing portion for everyone which is
kind of fun
i've got some more ingredients for you
so i do have a
saute pan on the stove
and i want to cook off some i've got
some cremini mushrooms here
thinly slice those uh leek
one of my favorite ingredients great
kind of lighter onion flavor very
elegant
a little sweet i've sliced both of those
and i've just simply sauteed them you
know just to kind of cook out some of
the natural liquid in the
mushrooms get these leeks nice and soft
about a tablespoon of olive oil sauteed
those up until they were
they were translucent or fully cooked
and um that is going to be ready to go
i'm going to go with
that mixture right into my bread
milk and egg mixture
um you definitely want this mine is
cooled off a bit because i did this
ahead of time
but i'm gonna don't want to necessarily
add this while it's super piping hot
right so remove it from the pan let it
cool a bit
that's going straight into my bread
pudding mix
and then what's really going to take
this over the top
with some fresh herbs so a little fresh
thyme
sage is that super familiar flavor i
think
very much associated with thanksgiving
generous amount about a tablespoon each
of those herbs
and then to really take this over the
top i have a really
awesome gruyere cheese similar to a
swiss cheese
got about a cup and i'm just going to
add that
straight into my bread pudding as well
if you're into cheese if you don't like
cheese you could certainly omit that you
don't like mushrooms
leave it out but the possibilities are
really endless with this base recipe
with this custard the toasted bread
we season this again with some salt and
pepper so i'm just gonna kind of mix it
all up
and i'd recommend that we allow this to
sit
for about 10 minutes or so again to kind
of let that
that custard fully absorb into
our our croutons essentially
but this is going to be super delicious
if you've got a um
you know muffin tin key here it's
definitely
pan spray if you have it uh you could
just do some
kind of grease the inside of these we
want to be able for these muffins to
release
from the pan this recipe will do about
16
little muffins
and so again letting this kind of sit of
course
i'm ahead of the game i'm going to set
this aside this is another thing
that could easily be done the day before
we could have this in the fridge
when it comes to the day of we just get
our muffin trays out we're filling those
those muffins and going right into the
oven
again about 425 it's kind of nice we're
just keeping an even
even heat here and
just about 12 minutes
and i got some really nice
caramelization
on top of my muffins
very excited about this i am going to
allow these to just rest
for a moment similar to my turkey
anytime i'm pulling something out of the
oven
i want to allow it some time to to rest
and relax
um quite literally
and we are
just right on our way here um
another little touch that i love you
know you have all this kind of richness
and a lot of strong flavors
let's just make a really simple salad
to pair along with our meal today so i'm
big fan of creating a vinaigrette
in the bowl that i'm actually going to
be mixing my
lettuce greens in so we're going to
start
with just about a teaspoon of whole
grain mustard
to that i'm going to add some
sorry we can be a little yeah one
teaspoon of mustard we can do a teaspoon
of honey
and this is a very traditional base for
a vinaigrette
mix that honey and mustard together
again we were using apple cider vinegar
before
let's go with that same type of flavor
profile
if you didn't have apple cider almost
any vinegar is going to work here
or just straight up lemon juice would be
delicious as well so about two
tablespoons
apple cider vinegar usually the ratio
then would be
to add two tablespoons of olive oil so
usually equal parts olive oil and
vinegar
or lemon juice if it were
that sweetness from the honey is going
to balance that acidity of the
vinegar mustards adding some nice flavor
here
and to this i am going to just chop up
some
fresh parsley and that's really going to
bring this
to another level some herbaceousness
and definitely some freshness i have
washed my parsley lip really well
sometimes i don't mind the stems in this
parsley
especially towards the tops sometimes
these
stems at the base are a little more
fibrous and tough
so i can separate out those those kind
of bigger stems
but some of these smaller ones i really
don't mind
i'm going to bunch up my parsley
give this a slice and
you know we're calling for bib lettuce
um today but
really any lettuce that you have is
gonna be
you know up to your preference tiffany
and i talk a lot about your cook's
intuition so if it feels right it looks
right
you like it there's nobody to tell you
any anything different
um i'm gonna add in my generous amount
of
chopped parsley real rough chop i didn't
go too crazy
getting it super fine
definitely want to season our
vinaigrette right so
a little fresh pepper who doesn't like a
little freshly cracked black pepper in
their salad
a pinch of salt give that a mix
and now this is going to be ready to
roll when i'm ready to dress my salad so
i don't want to do that
too far ahead of time and
i think we're at a pretty good place now
i'm going to dive
right in to plating
all of my my goodies today
i'm gonna start with my
muffins stuffing muffin love saying that
pretty brilliant you may find that your
your your muffins may stick a little bit
so maybe taking a paring knife
around the outside will help release
those many of our muffin tins these days
are already non-stick
so i've got a cute little again
individual portion it's
nice and crispy on the top but i can see
that it's nice and moist
on the underside really excited for my
friends giving lunch today
so just kind of stacking these up these
reheat really well too once they've been
made
really easy to pop those right back into
the oven
let's keep it moving i'm going to go
right in
to my squash plating
so i have my yogurt one thing i didn't
mention
little we want to add a little texture
to our squash dish
dish so some lightly toasted pistachios
i've just chopped them up
i'm going to do a little sprinkle of
those on the top any
nut your favorite nut will work great
there or a mixture of seeds
pumpkin seeds would be delicious there
for me i've kind of got a rectangular
plate
if i had a round plate i would just
simply
dollop a generous amount of this yogurt
on the bottom of the plate
and from here we're just going to go
ahead
and lay on some of our beautiful
bright i love this orange and red color
that this squash brings to the party
so just kind of i'm not super geometric
i'm just kind of
organically shingling my squash
on here yeah i would encourage you to
try
try it with the skin on this year if
you're used to doing it without the skin
i'm okay with this dish kind of being
served room temperature i feel like by
the time we all get to the table anyway
um it's gonna not be super piping hot
anyhow which lends itself really well
to the yogurt the cool yogurt
and this leftovers of this straight out
of the fridge are delicious
definitely and to finish off my squash
we're just gonna do a nice sprinkle of
my chopped pistachios that's that kind
of nutty flavor
that we just have a really well
encompassed
flavor profile on our squash i did have
a little bit of my
my glaze left why not let's just do a
little drizzle
we can be a little dramatic with our
presentation here
and next
let's do the main event
i have my roasted turkey
i do need my cutting board very
advisable to
have a nice sharp knife here
also think about what you want to serve
your
dishes on so you know it's it's
it's uh it's a holiday let's let's go
bigger go home
i have a nice big kind of platter here
i'm going to start with
my the leg of the turkey this one's a
little trickier to serve
obviously it has the bones in it so if
you can see i've allowed this to nicely
rest
it's still nice and warm even after an
hour
you're probably still in good shape i've
got some really great
resting juices on here this is going to
be super flavorful
addition to what we're doing i've got
the whole leg
similar to how when we butchered if you
can kind of see where the drumstick
meets the thigh i'm going to kind of use
the bone
to hold on to this leg
and kind of just again slow slices
i got right i kind of bent the the joint
back and i could get
right in between it i know i make that
look super easy but it's not as
complicated as you think
a little patience goes a long way here
smells delicious i can tell
um you know i don't have any pink near
the bone here
my my chicken my turkey is fully cooked
and my breast
maybe same thing so that somebody can
get a hold of this wing
let's separate that whole kind of if
you're a chicken
wing aficionado you know the difference
between the drummy
and the flat and
i'm just going to separate out again
kind of following that bone getting in
between the joint where it connects to
the breast
i have the drummy and the flat i'm just
going to cut
right in between that and maybe using a
little bit of force to just separate
that joint
cut right in between you might give that
to the dog but i'll save that
piece for me i love that crispy
skin on that that flat wing
and then the breast really simple it's
all meat here
um my advice is to go across kind of the
skinnier way of the of the turkey
breast um and up to you i'm kind of in
the mood to cut this a little
thicker i find if i cut it nice and
thick i'm retaining a little more of the
juices inside of this
i definitely want a nice sharp knife so
i can get through that
crispy skin so that each piece of the
breast
has a little skin on it when we go to
serve it
and i'm going to just lay that out on my
platter
let's not neglect this
awesome flavorful juice that we have on
our our plate
or on our roasting tray so i'm just
going to drizzle
a little bit of this kind of nicely
has that brown sugar in it so it's
almost like a syrupy
salty sweet spicy
glaze
and i am winning
so far i think lastly
i'm just going to mix up my salad and
we'll be
pretty much ready to roll
to the table one thing i didn't do was
i do have some radishes here so a little
spice
and freshness from some radishes is
going to be a great addition to my salad
so i'm just going to give these a slice
if you're familiar with this process i
did
clean these very well and just cutting
them in half
and i don't mind the tops we're just
going to do a nice
slice on these radishes
a little bright kind of again fresh
spicy flavor here
and i've already cleaned my
lettuces so definitely want to check
those out
sometimes they're hydroponically grown
and they're pretty
pretty clean if you get a whole head of
lettuce just want to check on the roots
of those
or the near the stems of the lettuce
leaves to see if you see any dirt
my advice for cleaning lettuce is to
just submerge it
completely in water let it sit for a
couple minutes that's going to loosen up
any dirt that may be there go back to my
salad bowl here i'm just gonna
throw in my radishes
to just get them starting to marinate
in our mix and our dressing
and i ended up with kind of a mixture of
uh kale radicchio and i also have
arugula
so i went a little awol with
what's compared to our recipe but some
i'll i prefer kind of larger leaves if i
can so these radicchio leaves are left
whole if i were using bib lettuce or
butter lettuce
i would definitely keep those as whole
as i could maybe
cutting ripping some of the larger
pieces in half
but you know the next thing the best
tool for the job here
is a is a clean hand i find i'm able to
kind of
actually feel the amount of dressing
that i have coated on this
on this lettuce mix and again this is
kind of the last thing i'm doing
right before i'm ready to serve make
everybody eat their vegetables right
and i'm going to go right to the plate
here kind of starting with some of the
larger leaves
and notice i didn't choose a bowl you
could certainly serve it right in here
but i kind of love the presentation
style of
serving this salad on a plate
and in layers so as i go i'm kind of
fishing out some of those radishes that
sunk to the bottom
and i want to do layers in my salad i
don't want to have all the garnish on
the top
i want to have it mixed throughout
and i know this was quite literally a
crash
course here but i am feeling pretty good
about getting all this
done chef tiffany what do you think
it all looks fantastic nice job chef
thank you and we've we've done this
class a couple of times
um and you know really all of this stuff
can be done in about an hour and a half
a little bit of prep work ahead of time
you know the advice is definitely to to
cure or
season that turkey the day before you're
gonna really reap the benefits of that
thank you chef and i know we've gone
through a lot of things and we've gone
over a little bit but if anyone has any
questions
now is a great time to ask those
questions of chef while we have him
and definitely um you know we're happy
to
ask those or answer those questions as
they come up as you're cooking along
feel free to send us messages on our
instagram or our facebook
and or through our email which is info
at feast cooking
a feast is spelled fvst and we'd be
happy to answer those questions for you
as well
well bon appetit everyone and happy
thanksgiving and
friendsgiving and enjoy your kind of new
take on thanksgiving meal
thank you all so much we're glad to get
to spend the
the afternoon with you or morning
wherever you are
and uh again thank you for for taking
part in this presentation
thank you