All the things I have done and accomplished are based on preservation and flavors. All alcohols are preserved sugars(and all flavor combinations are how much society will accept it. We are moving into a different era and I think it deserves new products to enjoy and represent the trends of the times. With the urban farm I have, I am getting the freshest flavors and with the abundance I am progressing into preservations of alcohols, charcuteries, fermentations, and pairing. The most important sales technique is customer service, and that starts with the attitude and life perspective of everyone involved in the team. With my experience I am now like to teach others to do what they love and love what they do. The industry is moving and changing so fast that the molecular gastronomy that I’ve studies gets combined into fresh flavors, paving the way for new flavors and new trends. I teach others through my experience with them, and will soon be in a mixologist teaching position. Until then I will continue to preserve, create flavors and entertain adding entertainment value to my already full, intriguing, self sufficient quest to improve the world and the world around me.