Prime Video offers the best in entertainment. This should be fun. Jason Momoa and Dave Bautista go completely down in the hilarious new action film The Wrecking Crew. Inbegrepen by Prime. Yeah, I'm pumped. Find the new Game of Thrones series A Night of the Seven Kingdoms. Based on the bestseller of George R.R. Martin. Look by being a member of HBO Max. So be brave, be just. So whatever you want to find, Prime Video. Here you look at everything. Abonnement is revised. In-house conferencing is 18+. The general requirements are of apply. Then we're joining forces to make smashed hamburgers with caramelized onions. I know he's going to love them. Dream guest. And dream host. My friend Daniel Rosemary is coming today. We met a couple of years ago, and it's one of those things where we just clicked. It was almost like I'd known him forever. Can't wait to see him. And I thought when he arrives, it'd be so nice to have a warm cake coming out of the oven. So I'm making a tri-berry ricotta breakfast cake. I mean, who doesn't like cake for breakfast? So I've got butter and sugar cream together, and I'm just adding the eggs one at a time so that they mix in really well. Nice thing is you can't overmix it at this point. Okay, next is whole milk ricotta, a cup, two tablespoons of sour cream, one teaspoon of vanilla, one teaspoon of grated lemon zest. And while that mixes in, let me tell you more about my fabulous guest, Daniel Roseberg. Daniel is one of the most famous Paris fashion designers and an award-winning couturier. His father is an Anglican minister. His mother is an artist. And he grew up in Plano, Texas, in a religious household where he was fascinated by fashion and loved to draw. After high school, Daniel did missionary work abroad before changing course and going to New York's prestigious Fashion Institute of Technology. After college, he began working for the fashion designer Tom Brown. Daniel became the head of design before setting out on his own in 2018. Soon, the legendary Paris haute couture house, Schiaparelli, which had reopened after 60 years, came calling. The house was originally started in 1927 by the Italian designer Elsa Schiaparelli. It's known for its avant-garde fusion of art and couture. As the artistic director, Daniel has taken the iconic house to even greater heights, where he stages sensational runway shows and creates dresses for world-famous stars. We've become dear friends, and we particularly love spending Christmas Day together in Paris. Isn't Daniel amazing? Just adore him. Okay, so next I'm going to do the dry mixture and keep going with the cake. So the dry ingredients are one and a quarter cups all-purpose flour, a tablespoon of baking powder, and a teaspoon of kosher salt, all stirred together. Next, with the mixer on low, I'll slowly add the dry ingredients, mixing just until they're incorporated. Then it's time to add 8 ounces of mixed raspberries, blueberries, and sliced strawberries. I'll gently fold them into the batter, then transfer the batter to a greased and floured 9-inch round springform pan and smooth the top. I have one final thing to do. I always put mixed berries on the top, and that way when the cake comes out of the oven, you can see the berries and you know exactly what's in the cake. Okay. Into the oven, 350 degrees for 55 minutes. Then I'm just going to let it cool a bit, and I'll be ready when Daniel gets here. So I am living the dream. I just got off a plane from Paris, and I get to go hang out with one of my favorite people on the planet. And we're going to have a great time. Okay. Cake's cooled. It's just a little warm, which is perfect. I'm going to dust it a little with powdered sugar. I love that you can see the fruit in the top. It makes such a difference to me. Okay. Perfect timing. Daniel should be here any minute. Hope he loves the cake. OK, pulling up. I think we're here. I've got coffee for Daniel and me. Can't tell you how much I'm looking forward to today. So you know, of all the people who have been here, and there have been a lot of great people, I guarantee you no one has been as excited as me. Bonjour, madame. Oh, Daniel, what a sight to behold. Look who's talking. I love you. So happy to see you. So happy to see you, too. So these are classic orange for you. Oh, my God, my favorite flowers. Exactly. And then I wanted to also bring you a flower that would last forever. Oh, my goodness. I mean, I always love the packaging as much as what's in it. But let me see. Oh, my goodness. Isn't this gorgeous? Yeah. So it's a parrot tulip. And it happens to match. I know. Can I put it on? Yeah. I'm going to put it on you. Get on me. I know everybody says what you do is fashion, but it's really art. Thank you. I like to think that Schiaparelli is the closest to art that fashion can come. And I can't believe the color matches perfect. Is it good? It's perfect. You know, wasn't it amazing? You and I met two and a half or three years ago. And from the moment that we met, we just totally connected. Yeah. I've never had an experience like that before. Me neither. You haven't either? Oh, good. No, no, no. This does not happen often. And, you know, even though I'm doing couture in Paris, I'm also, you know, a preacher's son from Plano. Yeah. I grew up with you in so many ways, too. So people always said, don't meet your heroes. And I just couldn't disagree more. Thank you. So I have coffee and I made a tri-berry ricotta cake. I'm going to eat whatever. We're calling it a breakfast cake, so any excuse to have cake for breakfast, right? Perfect. So was the trip from Paris okay? It was very, I've gotten it down to a science. I haven't checked a bag in five years. I never check a bag. Yeah. No, it's the biggest waste of time, especially with... I hate waiting on the other end. I just, and I won't travel with anybody who checks a bag either. Thank you so much. You and I can travel together. We're good. I don't care how long I'm going for, I never check a bag. I hope you like it. Oh, my gosh. I'm sure I will. Oh, my God. That's so good. Still warm, too. That's so good. Thank you. So you not only bring flowers, but are you going to arrange them for me? I'm going to do my best, and I'm going to take rules that I learned from you and do it in a turbo way. In a Schiaparelli way. Just up to Schiaparelli setting. Let's go arrange flowers. This is going to be amazing. What I like to do is gather them all into really neat bundles. Okay. This requires, like, absolutely no... No expertise whatsoever. No expertise at all. It's all about impact. It's all about quantity and keeping the colors the exact same. And then I just start like this. And, you know... I mean, that's gorgeous already. Right? That's exactly right. Yeah. For me, like, scale is kind of everything like this. So instead of doing one vase and one flower, you're doing a huge vase, but clumping the flowers together in a sort of color palette, right? Exactly. And also they're different heights, so it really feels like a garden. And I really try and avoid anything that feels like filler. Yeah. And then the quince I'd put in the back. I think anytime people see branches they just start freaking out What do you think It just I just gobsmacked I can believe how gorgeous this is And you know what was amazing is how easy it was So easy. So once you have the system, you can just do it. So easy and so inspired by you. Well, thank you. I'm not taking any credit for it whatsoever. That's not possible. It's so, it's my Ina method, basically. Just gorgeous. Thank you. Okay, so how about you take the flowers, I'll take the cake. Okay. I'll meet you at the table. Sounds good. Daniel, we've known each other for, what, two and a half or three years. 30 years. I feel like I've known you for 30 years. It's unbelievable. And yet I still have so much I want to talk to you about. Me too. When you were a child in Plano, Texas, did everybody in your family think you were going to be a minister or a priest? There was, I don't think, ever a moment where I expressed interest in the ministry until I was right before college. And it was time to go to fashion school. And I was so nervous to go that I almost went to seminary instead. Oh, wow. And I did a year as a missionary overseas in the Middle East. Wow. And then I came back, went to go to apply to be a minister. And the dean of the seminary said, absolutely not. You have to go to fashion school. So he dismissed me, basically, and I ended up in New York. Wow. Yeah. Amazing. Yeah. So from Texas, you went to FIT, Fashion Institute of Technology. Yeah. And then you went to Tom Brown. Yeah. And what did you do at Tom Brown? So I was an intern first, putting labels on hangers, working in this factory. Really? Yeah. Then I brought my portfolio in to show him. So then I got an email a few days later, and he said, let's sit down and talk about your bright future at Tom Brown. Wow. And then that kicked off a 10-year training crash course at Tom Brown. Ending with designing things for the first lady. Yeah. Right? Yeah. So after Tom Brown, how did Schiaparelli come around? My mom always said, leap in the net will appear. Ugh. Right? Can you imagine a parent having that much faith in you? And so I left Tom Brown with nothing lined up. Then I remember I was walking down the street and someone called me and said, can I put you up for a job in Paris? And I said, absolutely. And then two weeks later, I was interviewing at the Carlisle Hotel in New York with the owner of Schaparelli, and he asked me to make a project, and I did. And it's been like a rocket ship ever since. And thank God I had no idea how hard it was going to be. You know? It's kind of like doing a specialty food store. You have no, if you had any idea, you would never have done it. Totally. So from Plano, Texas to New York to Paris, when you were a kid, did your family travel or did you pretty much stay in Texas? My mom was from New York, actually, and my dad's from Arizona. So we were not like deep southern, you know, Texas people. And every summer, because my dad was a priest, he'd take a month off. and we would get in a huge 16-passenger van and we would drive from Plano to Florida to see my great-grandmother and then drive from Florida to Long Island to see my grandma and then drive from Long Island to, it would drive through the night and it was all of us piled in this car. And so, you know, being exposed to New York and the Hamptons and Bellport, which is where they lived, kind of opened that part of the country up to me and helped me dream about it. Yeah, that's just wonderful. Yeah. So I have so many questions about fashion because I was really interested in it as a child. I actually went to college for fashion and obviously ended up not doing fashion at all. Same thing, same thing. What's your process before starting a new collection? So we, as a team, we print out the images of the collection we just finished. and we put them on a board, we kind of pick up where we left off. It's always about kind of refining the things that showed a lot of promise, leaving behind the things that didn't. The other thing I do before I start is I write the review that I want to get at the end of the collection. Oh, isn't that interesting. And it's less the way it looks and more what I want it to mean. Fascinating. And the goal is to do something gorgeous and outrageous that will be talked about? The goal is domination. Is domination? Domination. I love that. I think like... Domination of the fashion industry. Of the moment. Of the moment. For me, couture is all about mastering the moment. So it's theater in a way. Exactly. So somebody comes to you to dress them for, say, the Met Gala or for the Oscars. Where do you start? If it's a custom creation, which is always the most challenging, I want to know who do they want to be. That's so important to me, to work around what they want. Like with Lady Gaga, with the inauguration, everyone has a relationship with the dove. So that was a visual archetype that I felt could be twisted and repackaged. And when people see it, they don't have to digest the entire thing as something new. it's already striking on a chord. I'm not interested in challenging people with something that's, you know, like the equivalent of pee foam and some, like, you know... Ate it! Like all that stuff that no one actually wants. It was so simple. It was so simple. Yeah, that's the key. It's easy to do something simple, but to do something simple and interesting is really hard. Yeah, really, really, really hard. And, you know, we've never paid a celebrity to wear it, ever. We've never paid... Seriously? And people pay millions of dollars for celebrities to wear their clothes. And that's what, when you see someone in Schiaparelli, it's because they want to be in Schiaparelli. And I think that also means a lot. And then over the past five years, while we've been building this crescendo of attention, let's say, with the couture. Brilliantly. Thanks. And then simultaneously, we've been building the full wardrobe. And that's the next chapter of SCAP is to expand the world of Schiaparelli and have it be filled with, you know, we've got denim, we've got corduroy, we've got all of the archetypes of a wardrobe are now existent in Schiaparelli. So those two worlds are, it's a beautiful business model because we're so exclusive on the couture and slowly and gently starting to invite more people into the world of SCAP. And also, your ready-to-wear is just gorgeous, absolutely gorgeous. I love it. I think so, too. Resurrecting an old brand like Schiaparelli and a distinct one, how do you decide what you keep, what you throw away, what you bring in that's new? How did you think about doing it? So much of it was intuition, really. Like, so much of it, you know, was a guttural, this doesn't feel right, this feels right. You know, I think the ability to listen to that voice and that gut instinct when the room is filled with opinions, as you know better than anybody, is... Spielberg always says that voice is very quiet. Yeah. So you have to have quiet in order to hear it. Yeah. That's a really interesting thing. Isn't that good? That's so good. But, you know, I always think you judge the... When you look at those old couture houses, you know, you have the depth or the beauty of the name can be measured by whether or not did that house really change fashion in some way. Isn't that interesting? And Schiaparelli did. She did. She was the first one who, she was not a dressmaker. You know it was never about the clothes It was about you know Dali said no one Dolly was a great friend of hers and collaborator on the clothes right So yes So her greatest contribution was to bridge for the first time, art and fashion. Right. So, she would design clothes and then he would draw on the fabric, right? So, that's how it was a collaboration. Yes. And he would, he would take, she would take a drawing that he did and translate it into a garment as well. They did both, both things. But he said, no one knows how to say Schiaparelli, but everyone knows what it means. And that's what I, because people always think it's Schiaparelli and it's not. It's not. But, you know. Because she was an Italian in Paris. Exactly. So, to me, there was, there's something quite abstract about Schiaparelli as opposed to Chanel where the codes were so literal and black and white and graphic, literally black and white. And then Dior, there was a silhouette. And Balenciaga was this mastery of sculpture and form and architecture and fashion. And she was the one who really brought the abstract into fashion. And when you look at the people who have been inspired by her, it's everyone from Yves Saint Laurent who was so inspired by her work. But then you go to somebody like Martin Margiela or Azzedine Alaya. There's a real spectrum of people who were touched by her contribution. And that's why, for me, it's one of the most beautiful names in the biz. And you've made it that way. How do you think about effort? Do you think that when you're in the flow, things should just be moving easily? Or do you think that when you're really pushing that you're on the edge of greatness? How do you think about that? I think when I look back at the things that I've done, it's the times I've jumped off a cliff that really changed my life. I don't think there's ever too much effort that you can do on something that you care about. Yeah. It's almost, I actually heard Bob Woodward say this one time. It's not that I ever finish a book. I just stop working on it. Oh, wow. Because there's always more you can do. Every time I make a recipe, I tweak it in a way that I say, this is better or it's easier. So I think the thing that defines both of us is that we care so much and we want to make sure it's as good as it can possibly be. And then sometime you just have to stop working on it. You've said a lot that Jeffrey believed in you first, right? And that Jeffrey was the first person to really love you. do you think that it's possible? Do you think you would have arrived at this place without that love and support? Zero chance. Yeah. Couldn't have happened. Yeah. We all need one person. It doesn't have to be a lot, just one person who totally believes in you. And when I said to Jeffrey, I don't know anything about running a specialty food store. What makes me think I can do it? And he said, he always said, if you want to do it, if you love it, you'll be really good at it. Yeah. And I needed somebody to say that to me. Yeah. To just kind of get me past the mark. Totally. Yeah. Do you also think that any of this would have happened if you hadn't had the severity of your childhood growing up? I don't know what impact that had. Right. It's hard for me to understand. I mean, it's the whole thing about nature and nurture. I think nature is much more, nature is much stronger. I think who we are, unless we're really destroyed as children or from some experience, I think who we are, our DNA takes over. But I think maybe having a harsh childhood made me want to prove to myself that they were wrong. But I think the influence of Jeffrey believing in me is so much stronger. So much stronger. So much stronger, yeah. And in the process of writing the memoir, realizing that I had overcome that was really, it just felt good. It felt good that I had proven to myself that this is who I am and not how they saw me. So you didn't have that. I mean, you had total support as a child. I mean, yes, as far as creativity, but my coming out process and reconciling that with a very Christian upbringing, really, I mean, it put me on the run in many ways, too. And I think that being on the run was a really, like, in my mind, was a really important, you know, if you, I'm the only one who left home, basically, you know. It just proved you had the strength to do it. Yeah. And it feels good. Yeah. What skill would you like to have? I wish I was 15% to 20% less inhibited. Don't we all? Yeah. I wish I could dance more freely. I wish I could tell jokes more freely. I wish I was less conscious of myself. Can I tell you something? That'll come with age. I hope so. You're still young. Okay. What about you? What would you say? I'd like to be able to sing on a stage. Yeah. Wouldn't that be great? Oh, my God. Just belt out a song and entertain people or play a piano and sing at a party. Yeah. I have the worst voice. Really? Yeah. And I'm way too shy to get up in front of a crowd. Yeah. So what's a perfect day for you? A perfect day for me could be being in the studio and just discovering the collection. And, you know, anytime I'm outside of Paris with the people that I love, that's hard to beat. The one thing that I've never really been able to square between the two of us that we don't agree on is Paris itself. There's a big difference. Yeah. Is that I go to Paris on vacation. Yeah. I'm free. Yeah. You're in Paris working. Yeah. So we have a completely different view of Paris. So next time, I'm going to take you to my Paris. How's that? You have a lot of work to do on that because it's become such a backdrop for the pressure. It's never been a place where I go to escape. Just hang out. Yeah, exactly. I totally get that. When I think of this barn and when I think of all of the episodes, I think of all of the seasons. You know, I can see, you know, barefoot in Christmastime or I can see springtime, I can see fall. Do you have a favorite season? Yeah. What is it? I love autumn. Okay. I like when the summer's over and everybody goes home, but I like the smell of autumn. I like the colors of autumn, and I like that the winter's coming. Yeah. And I like that kind of sense of hibernation and time to kind of regroup, and maybe it's also the start of the school year in September. Yeah. Summer is my least favorite season, and I think fall is my most favorite. Me too. Yeah, you too? Me too. I'm not surprised. So you and I agree on something that I just adore, which is the high-low thing, which is like making baked potatoes with caviar. And I understand that when you have a show to celebrate at the end, you go to the Ritz. Not so bad. Not so bad. And have hamburgers and champagne. Is that right? That's correct. So I thought we would make my smash burgers with caramelized onions. and we might have to have champagne with it. Yes, please. Will you cook with me? I will. Okay. I will. So after every show, you take everybody to the Ritz. Of course, the Ritz. Obviously. It's next door. And you have cheeseburgers and champagne. And I love that high-low thing. I know. Can I ask, where did the high-low thing come from? I don't know. I just have this thing about potato chips and caviar together. It kind of brings down the caviar, but it's absolutely so delicious. So it was just instinct, basically. Just instinct or like doing lentils with truffles Right Something really earthy with something really elegant They somehow sometimes go together Okay So I going to show you how to make my smashed burgers with cheese and caramelized onions, maybe a little champagne at the end. Perfect. Are you going to cook with me? I am. Okay, good. Put me to work. Okay, so we're starting with one and a quarter pounds of ground beef. Okay. And it's 20% fat and 80% lean. Okay. Okay? And then we're going to season it a little bit. So you want to put in one and a half teaspoons of ground mustard. One and a half. And why ground? The heat of the ground mustard. Okay. And then one and a half teaspoons of salt. Okay. Do measure when you cook. Only because I learned it from you. Excellent. Right answer. Okay. And then half a teaspoon of pepper. Okay. And I know, were burgers being served at the original Barefoot store? No, because things weren't made to eat right away. It was a specialty food store. It was a takeout, so we never made hamburgers. Okay. Okay, who's going to dive in? We can do it with a spoon or we can do it with our hands. Isn't a chef's best tool is his hands? Who said that? Do you want to do it? Can I do it? Yeah, absolutely. So the key to this is don't press it together. Just keep it light. Yeah. Fluffy. And just fluffy and mix it together. Because sometimes people, when they mix things, they kind of pound it down and it doesn't have that great flavor. So, you know, after the couture shows, when we've been doing all-nighters and, you know, rounds of press and everything. So you're wired for sound, right? You're wired and you're also ready to fall apart, basically. Yeah. And I was wondering, when you're finishing a cookbook, what do you do? Is it a fall apart situation? I go to Paris. Yeah, yeah. That's my favorite thing to do because I just know I'm going to relax there, I'm going to chill out, and I'm going to disconnect. But you're like me. We have two speeds. Yeah, we have two speeds. Like 100 and... 110 miles an hour and fast asleep. Yeah, yeah. There's no moderate in either of our worlds exactly. That looks perfect. It's really well mixed. Excellent. Okay, now we're going to form it into four burgers. Okay. Okay, so each one's a little more than a quarter of a pound. Okay. And just form it in a ball and then flatten it like this. How many burgers do you think you've done in your life? I'm curious. Not that many, actually. Really? Yeah, I don't make hamburgers that much. But this is my favorite. I like to do this. To me, hamburgers are like sandwiches. Oh, really? They taste better when someone else makes them for you in a weird way. Oh, well, then I should be making these for you. Well, this counts. this definitely. This is a good one. The thing about a smash burger is it sears on the outside, so it becomes kind of crisp. And so the texture is really interesting. And because it's a higher heat, what you end up with is it's seared on the outside and almost just a little thin line of almost raw. And it's just perfect. And the trick with these is that I freeze them for 15 minutes and it just keeps the inside from overcooking. And it kind of holds the shape of the burgers. It just seems to really work. Cool. Who knew, right? I definitely didn't. So what else do you have at the Ritz? I mean, ironically, when you get a family from Texas around a table at the Ritz, all anyone wants to have is burgers, honestly. So, you know, we can order can at bay of, you know, foie gras, and no one wants it. We'll do caviar, no one wants it. Okay, let's wash our hands first. So how was that so far? This is good. Easy. Easy? That's what I like, easy. Okay, I'm going to put them in the freezer. Okay. And I'll be right back, and we'll do the onions. Okay, perfect. So what I did was I have two onions, two red onions. They're just a little sweeter. Okay. And I just sauteed them for about 10 minutes at really low temperature so they don't brown. And then I'm going to add a little bit of sugar. So these are going to cook for about 10 minutes, and they're going to be really caramelized and sweet and delicious. And then I'm going to make the best burgers you've ever had. Better than the Ritz. I don't know. I'm sure. I hope so. I'm sure. I'm sure. Okay, you ready to cook? Yes. I think we only need to cook two of these, don't you? I think two is cute for us. Okay, fantastic. So the thing is, we put the hamburgers in. That's yours, that's mine. Okay. We're going to remember whose is whose. Okay, mine's a little bit bigger. Right in. Okay, perfect. And then what you're going to do is take the spatula and smash them down. And what it does is create a crust on the bottom. That's really great. Just like that. That's perfect. Okay, and mine too? Yeah, I'm going to do yours. Okay. Perfect. So those are going to cook for about a minute and a half on one side, and then we're going to turn them over. So, you know, I always think about whatever I did at Barefoot Contessa as like theater. I don't know. I feel like you must do that at Schiaparelli as well. You know, you get 500 people in one space. You get them for 15 minutes. 15 minutes? The whole show is 15 minutes? The whole show is 15 minutes. Wow. And so you have to hit them where it hurts, basically. And the way to do that really is music. And I think a beloved song is always the best place to start. That's exactly right. Not something that's so-tack. Something they really connect with. It's familiar, but wonderful. Yeah. Okay. Those smell really good, don't they? They do. Are you in charge of flipping them? I can be. Okay. Let's see how they are. Ah, gorgeous. Absolutely gorgeous. Fantastic. Okay. So those are going to cook for a minute and a half. Okay. And we're going to finish the onions. How's that? Perfect. Okay, you can just leave them. And I don't smash them again, right? No. Maybe a little bit. A little bit? Yeah, that's a good idea. Yeah, just like that. Okay. So the last thing for the onions is you put in, are you in charge of this? I can't be. Okay, you put in about a tablespoon of vinegar. Just like that. Is that okay? Yeah, that's perfect. And then you just cook it for just a minute. So what that does is that scrapes up all the little crusty bits if you glazes the pan. All the flavor. So all the flavor gets into the onions, which is where you want it. Okay, that's done. Okay, onions are ready. And the next thing is we're going to build the burgers. Okay. So, first thing we're going to have is onions. We're going to put some on each hamburger. Okay. You know, a big spoonful of onions. Okay. Just like that. These are so good, you won't believe it. It smells so good, too. And put a big pile of grated gruyere on top. And then the lid goes on. And since you have Dom Perignon at the Ritz, we had to have Dom Perignon. I mean, you know, it's a responsibility. Wow. I feel so honored to have this with you. Yeah, you know, I remember the first Barefoot Contessa thing I ever made. It was the frittata. Oh, frittata. And I remember going and doing all the Gruyere. And I was like, is this correct? Because it was so much Gruyere. It was the best thing we've ever had. The more cheese, the better, right? Yeah. And I have glasses that Dan gave me that I just adore. I'm not sure they're champagne glasses, but they're pretty close, right? Yeah. But they're designed by my friend Jonathan Hanson. And they're absolutely stunning. Just gorgeous. Thank you so much. Okay. So the key I learned about champagne is you turn the bottle, not the cork. Oh, okay. Perfect. Isn't that interesting? Yeah. Easier. I don't know why it works, but it works. Are you pouring champagne? Yes. Pour madame. I like being madame. Do you miss speaking French? My French is so bad. Nobody misses me speaking French. You know, I don't speak any of it. You don't? No. No. Good. We can go out together then. Yeah. I won't be humiliated to you. To unbelievable success. Thank you. Oh, my God. Mm. Mm. So good. Okay, I think it's done. Take that off. Hamburger on each one. Okay. Like so. Fingers are allowed. Perfect. There we go. And top on. And now you don't have to go to the Ritz. Yeah. You can have champagne and smash burgers at home. Yeah. Cheers, Ina. Isn't that good? My God, that is the best burger I've ever had. Really? Yeah, I'm not just saying. The Ritz is in the rearview mirror. Yeah, the Ritz who? The Ritz who? Ritz who. Cheers to an unbelievable rocket career. I'm so proud of you. Ina, you know, there's been so many wows in the last six years, but coming here to cook with you, to talk with you, and just to hang out with you tops them all. So thank you. I love you so much. I love you too. Thank you. Cheers. Cheers. Cheers. Love you.
