Hi, my name is Eric. *** lot of people call me chef Diva, hot dog lady, Diva. Um, and I am from New Orleans actually, right up the street. I bought *** food truck from *** guy who had *** truck here. He was like going back to L *** and I was like, I want the truck and I started foods, which is my plant based sauce line and I'm rolling out my plant based sauce with the spice to match is the first and only of its kind plant based sauce. I'm, I'm bringing New Orleans to plant based. Uh, I love it. That's perfect here. Your forks on the left napkin when you need it. And where am I at here? You're close fork. Ok. Ready? Ok. Taste the, this is open, right? It's open. So you're gonna, there's *** plate here. Ok. Right. I got it. All right. I'm done. The plate is round. All right. I, I wish I could tell you round. It's like some height things going on here. Oh, there's *** point over here. Ok, great. There you go. There's this guy here. You know what? This, this guy is longer than the other guy when I see him blindfolded tasting it in my head, I'm like, you know what this is? I was kind of like *** little bit rooting for him, you know, like, you know what, you know, this much tougher than it looks, huh? Yeah, it's really hard because there's like, textures and stuff. You're like, you don't know really what's, what, like, because you gotta figure out what ingredients are. Right? I just don't know, I, you know, putting the blindfold on is, is uh you know, coming into it thinking oh whatever, you know, it tastes but you really, really don't understand the coalition between your eyesight, you know, and the senses and how, when you remove one sense, it changes everything. So, hm, what is it, what's he giving you? I'm getting like, it's like *** hash, it's like, that's the same guy. That guy is that guy, that guy, these guys, these guys aren't buddy. This is *** different dude, dude. I was *** different dude. Yeah, I just don't know. I'm trying to figure out, I generally simplify things. I'm kind of like *** boo boo boo boo type guy. You know, I'm not into like the, let's do the thing with the dial, with the phone, with the, you know, I'm kind of like this. That, that sounds great, man, you know, so I think I've missed some things in there and you just kind of take for granted and I know Erica and I know she's *** great creole cook. So my brain I'm thinking, what did she do? What, what kind of crazy creole things she come up with? You know what I mean? Are you over there? Yes. Yes. I'm gonna call it *** um, like *** creole potato hash with uh fire roasted bell pepper. The dish is what I call jambalaya pota. Right? So I have, of course my sauce, I put it on everything and mixing it with jumbo. So I kind of like that for me was gonna confuse him *** little bit. I'm not sure. I mean, I can't really, I, I'm trying to figure out how to get the fork to my mouth. Good job. Good job. That was the hardest thing I've ever done in my life right now. Let's do what Italian us because I think there was some anymore. You said bell pepper when I see him blindfolded, tasting it in my head. I'm like, you know what this is? I'm gonna have to stay out of my head because I could see Cookie was getting all in his head *** little bit. It was just like, what is this? And he was just digging all right. Blind folds coming off. You're ready. I'm ready. There you are. Wow, that's very hard. Tough, isn't it?