Rocco's

I personally think he is a real jerk. He came across as a really nice person when the different TV channels were interviewing him and when I watch his show I know I could NEVER work for a so called person like him. I realize that he has alot of responsibility on his shoulders but he doesn't have to be such an _______.

The longer I watch this show I really wish that everyone of his waiters and the rest of his help would tell him what a ___ up he is and walk out on him. It is not the waiters fault when the kitchen help screws up. He is to interested in flirting with all the girls than he is about what is going on in the resturant. Then he has to have him MOM go and try to smooth things out for him. He is a big JOKE. If he doesn't change his attitude I hope he fails big time.

THIS ROCCO IS A REAL PIECE OF WORK, OH I MEAN S#$t!!! OK, HIS DEDICATED WORKER FALLS AND BREAKS HIS ARM IN HIS BUSINESS AND HE SENDS HIM HOME. DOES HE NOT KNOW THESE PEOPLE ARE WORKING FOR HIM TO EARN A LIVING, NOT BECAUSE THEY IDOLIZE HIM, AS HE OBVIOUSLY THINKS. I HOPE HE FALLS ON HIS A@$, AND LOSES EVERYTHING. AS A BUSINESS OWNER MYSELF, I CAN BELIEVE HE COULD HAVE STAFF IF HE TREATS THEM SO BADLY. REMEMBER, WHAT COMES AROUND GOES AROUND!!! HE WILL GET HIS, AND HE NEEDS IT. WHAT AN ARROGANT SOB!!! NOT TO MENTION, HIS FOOD OBVIOUSLY SUCKS, WHEN ALL THE HYPE FROM THE SHOW IS GONE, HE WILL BE TOO!!!

I watched the show for the first time today and thought that the owners behavior was not that great. Looking at it in another perspective, it is difficult to run your own business. Also, the show has hours of footage that they condense into a half hour time slot. There might be many positive reactions that are not shown.

Where does one begin? I am a classically trained professional chef who has been working throughout the Beverly Hills area for 14 years. I must say that I originally ADORED Rocco on the Food Network's Melting Pot program. Now, it's next to impossible to even think about him as a true talent, let alone ever watch a program involving him EVER again. Not to mention the fact that I shall never set foot into one of his restaurants and support him. He is a cad, stumbling over himself and his big, fat, undeserved attitude and arrogance. His capitalistic attitude, constantly referencing his deep-pocketed sponsors, Am-Ex & Coors are truly offensive and distastful. And his disbelief of the injury sustained by his waiter on HIS property is not only disturbing, but opens him up to the world's biggest lawsuit. What an absolute idiot! And bringing his mommy around to the fuming customers was laughable and pathetic. The most repulsive was him sticking his tongue in a customer's ear and letting her pet him under the table, as he refers to his growing excitement over this matter. How dare he blame his overworked, underpaid waitstaff for his and his kitchen's unpreparedness? How dare he? He has to remember that he should be grateful for having kind and talented enough waiters to deal with his system that clearly doesn't work. He spoke down to them and told the "children" to quiet down as they voiced their displeasure with the myriad restaurant problems. I agree with the previous writer that indeed he is a big joke. He's digging himself an early grave and it's well deserved.

I keep forgetting to watch the show, then I'm kicking myself on Monday morning, but now I don't feel that bad about missing it. (Unless it's fun to watch him go down in flames?) The kitchen manager, who on the first show seemed really great and grounded, appeared to be very happy to be working for Rocco. I think I'd watch just to see how he's taking it all (seeing someone he admired - Rocco - brought so low).

Rocco's has so much potential, and could be a very successful restaurant. I think Rocco, needs to tone it down a bit, his manager should be taking the slack off his back. Rocco is the "host", his manager needs to do the running, serving, making sure food is cooked on time. I have been in the restaurant business for 10 years. I have worked in the front of the house, back of the house, serving, cooking, hostessing, managing, bartending among other tasks. I have brought business up in every restaurant I have ever worked in at least 90%. God the things I could do with this place are absolutely amazing. I wish I could be there and bring it out of the water, but in the mean time I guess watching will have to be satisfying. Good Luck Rocco. Nicki G.

I watched the show for the first night tonight. I am wowed for many reason.
As a resturant manager, it's exciting for me to know that the public gets to see the behind the stage action. Working in a resturant is not easy, and I am hoping the viewers will be be enlightened by the show. At the same time it's a very stressful show, I wanted to jump through the TV and fix things.
However, you have to keep in mind this resturant has a added factor most businesses do not - a TV SHOW! It has to add more drama - it helps the ratings. Rocco has to be out on the floor - selling himself - it brings the guest and the rating count up. He has a team of managers that should be able to hold the place together.
I'm shocked by some of the ways issues are handled, like hiring back the bartender - Pure Stupidity - He should have known she would walk back in the joint and show of her promotion and favoritism. She showed she was in no way professional enough for a management position. Never reward a quitter. The staff's reaction is justifable, but I still think some of them have a small case of The Drama queen syndrome.

PS - As a manager I think it is completely inappropriate to take a staff memeber for a ride on a scooter. Come on - Think Rocco Think!

Rocco;
Love your show !!! The Best Of Luck. Remember the customer is always right. Love your style. Isn't life great, you have it all. Wish I could be there in the hub of resturant life.

Rocco is unprofessional. Taking the quitter bartender on a jaunt and giving her a scooter was assine. She should have been canned immediately - because bragging was meanspirited. From now on I will be more patient with waiters etc. I had NO idea this kinda stuff went on in restaurants. Their jobs are extremely hard to do! Most of the people in this place are dedicated and do a very good job!

First of all to all those people who are putting the restaurant and/or Rocco down. You don't know who this person trully is, you see what's on t.v., and like one of the other commentors stated there are probably hundreds of reams of film and they are showing only what pertains to that actual show. So, in essence if a show that Sunday is about the staff getting upset or blah, blah ,blah, than that's what they will show. If that episode is about the staff being happy and joyful and blah blah than that's the footage they will use. It's all about the ratings for a t.v. show-HELLO!? To sit there and state that you think he is a _________ and he's a this and he's a that... do you kow him personally? do you know what's he's like under pressure? I know I am not the same person when I am under pressure, attitudes change and people react differently. Just remember it's not the wait staff whose name is on the canopy outside the restaurant, it's Rocco's and if it fails than it's on him. His managers need to step it up and take some of the pressure and the stress off of him and get the wait staff in check. Working in a restaurant is stressful and they will experience growing pains... my advice to the wait staff is to suck it up and do your job, stop bitching and if you can't- move on! They are loads of wait staffers in New York who would give there right arm to be working with such a wonderful chef as Rocco DiSpirito.

In a "small correction" note to a fellow poster dated 8-11-03 @ 9:01 a.m. US Eastern Time:

Dear ***,

While I agree that the idea of bribing an employee back to work with a ride on a scooter, is an absurd idea, I think that you are misinformed. Rocco did not give the bartender a 'ride' on the Vesba. He gave her, the Vesba. I think it's sad how the gay man went through so much stress, in deciding on whether or not to quit, so that he could get his very own SUV on the rehire bribing tip, when we know Rocco isn't going to give him anything like that. Rocco did that on a panicked spur of the moment. He freaked, made a bad decision (as he's known for), and that was that. Very unprofessional indeed. What also was unprofessional, was that bartender not keeping her trap shut. I don't think she bragged to be mean, I think she is just immature and didn't think before she opened her big mouth.

Also, I watched the show for the first and last time last night. I did notice right off, his flirtatious nature with the ladies, and how he described it as "being with his guests". What about the rest of them, Roc?
My mother who watches on a regular basis says "Well of course it's not going to run that smooth, it's only been open a week". Dear Mother, Rocco has two other restaraunts open, and he should know by now, what works and what doesn't. Clearly he does not. And by this, we would think that the other two stores are not running too nicely, either. "It's the staff". If it's the staff, he should have picked his staff more carefully, thus to run a more clean and smooth restaraunt. Rocco is a child, playing an adult game. This is Rocco, turning his own dream into a nightmare.

As a Culinary Institute of America grad and chef myself, will someone please help me understand why Rocco refuses to stop flirting with the guests and get into the kitchen especially when the food is coming out "piping cold" and from what I can see not very appealing to the eye. Sure it is important to be in the front talking to the guests, but there will be no customers to schmooze with if the food continues to sucks and they stop coming in!!

I'm glad I had the opportunity to see what all this hype was about relating to Rocco's. The buzz has been extreme.

A Doctor from California who is coming to NYC for the US Tennis Open was asking me what I knew of it and I just really didn't know anything about it at all...it wasn't on my list of nice places. So I told her that I had no idea and couldn't say one way or the other. But did recommend the TV program to her.

Well, who knows? Maybe it is a nice place most of the time. But after that little peek inside this operation and seeing things occur as they did, I can only come to one conclusion. I probably will never know. I don't see me going there any time soon to be totally honest.

As an alternative to Rocco's... I do have another suggestion. Should you find yourself in New York City on the isle of Manhattan go to Homestead, instead! This operation rich in history and quality would be my personal first choice between the two:
http://www.oldhomesteadsteakhouse.com/history.html

Having watched this show from the beiginning I am relieved to see that FINALLY Rocco has gone into the kitchen for a night. He is after all a Chef, and from the pr5esentation of the food a good one at that. He should leave the running of the front to his Managers and come out to see how it's going a few times a night, but spend less time being a celebrity and more time as a Chef. From one Chef to another it makes a difference!

I had high hopes for Rocco, but with each passing episode, my disappointment and disgust grows exponentially. It all started with how he treated Gideon then continued with how he repeatedly mishandles the other kitchen midadventures and his staffing problems (most of which were self-created).

I hate to point out the painfully obvious, but can someone give this guy a swift kick in the pants and send him back to the kitchen where he belongs ?! Let Mama do the shmoozing ! She's better at it anyhow. The food will drastically improve, the customers will be happier and so will the staff. Why call it Rocco's when Rocco's no where near the kitchen ???

One last thing. Laurent is useless. How is this man earning his paycheck - that's assuming he got one ? (I won't even get into the labor standard violations and dangerous working conditions for the kitchen staff). Hope dear 'ol Rocco's got lots of insurance, he's gonna need it.

I was watching the show from FL. I have worked in the best places and i think ...he just doesn't get it!13yrs and i have never seen anything like him!If he really wants to see how thing s really work he should visit Phillippi Creek Oyster bar!
O my im sitting watching the show and he hasnt even paid anybody LOL! You need to come to FL and see how it really works man !ROLMFAO u are calling on something that never happened!...{remember im watching you right now!}Please simplify your staff and everything that you are doing and it will make a difference i promise ...need help...Email me Bluiize13@aol.com

First of all, I know I'm going against the obvious negative vibe that has been firmly established on this page, but what that hell, ambiguity affords such pleasures.

Gideon is an idiot. His arm is not broken PERIOD. I'm a doctor, if his arm was broken, it would have been secured with a cast and not put in a 50-cent sling. While I'm quick to judge Gideon (due to the fact that...like I just said...he's an idiot) I don't think I can black robe and gavel the rest of the crew. Editing does amazing things to perceptions, and I for one, don't feel obligated to allow some college kid to forge my opinions of some with his witty editing skills. Rocco is doing as good as he can with what he has. Give the guy a break. At least he’s out there making things happen; giving losers like us something to discuss and debate. Once you’ve grown the meatballs to start your own business while the entire country watches then you can talk to me about Rocco’s skillz.

I've been following this show since its premeire,as entertaining as this new concept of reality tv is, I can only walk away from it every week feeling the same thing- sorry for poor Rocco! As charismatic as he is, it might not save his dream of running his own restruant, not if he continues on the path that he's on. Yes, yes, it's easy to criticize from the outside, but when something isn't working, whether it be a result from poor hr management skills, to actually not being in the kitchen to oversee the food as he should be - hello he's the chef- something has to give. I hope Rocco gets a clue soon and comes up w/ some permanent slouable solutions to his ever growing lists of problems, or his dream will no longer be !

When the show started, I thought it would be most interesting to watch and I allowed myself to get wrapped up in it. I'm over it now. What a dissapointment! I understand that what we are permitted to see is only a part of what really happens, but what I have seen is enough to really turn me off. And I know that the resturant business is highly competitive, and it's a "dog eat dog" mentality. But you don't degrade and whip those who started out on your side, like Rocco has done with his staff. When he does acknowledge a mistake, his apologies are a quick after-thought, not in the least sincere. I feel sorry for his mom, she is being played like a fine tuned violin. Rocco saw this "survior" type show as a way to make a name for himself, and therefore his resturants. There was big $$$$ to be had, and he is banking that the publicity will see him through financially. That's what it's all about, isn't it? There are those who aplaud Rocco for doing this. It's all about $$$$. And those gruppies who wanted the chance to be on TV and get the "special treatment" from Rocco...get a life! Is this what it's like in most resturants? Give me an small old fashioned diner anytime!

I have watched this show since the beginning. I too am Italian. This concept of French bistro surroundings and paper boats don't cut it. If he truly is a good or even great chef, he needs to get in the kitchen. As for the Manager - fire him. He is supposed to take all the crap. I can do a better job. As for the food, keep it hot. Rocco stop flirting. Good luck

I think millions of people are hoping this loser Rocco crashes and burns. I think the network probably looked for a spoiled, arrogant, self-important restauranteur, so that we would all cheer when he falls on his ass, like 90% do. I realize that the show is edited for effect, but does anyone really believe that Rocco is a nice guy on the floor of the editing room?

Hmmmmmmmmm
Paper plates and silver?
Ego the size of Michigan?
Mommy bailing Rocco out of PR incidents?
Hiring back the bartender?
Calling people "baby's" for lying?
Token feigned empathy for overworked and underappreciated employees?
Kitchen Mgr. too preoccupied with sucking up to boss and cameras?
Kitchen located so far from floor that food gets cold?
Rocco serving? (for a few minutes at least)
Flies in the kitchen?
Kitchen fire and restaurant stays open?!?! (FYI :: health code violation in case toxic fumes were released and fire extinguisher emitted contaminants)
Sweaty chefs dripping in food?
Sending injured and offended worker home after working to fulfull Rocco's dream?
Cold food...constantly?
Unpaid bills and payroll?
Inexperienced weekly attempts at a reorg. that might produce results?
Etc. etc.

What would I do?
Take bus. Mgt. 101 to start.
Get into counseling to lose the ego.
Fire the kitchen Mgr. ... oh! You can't because he's a friend and you owe him a favor?
Listen Listen Listen to your employees and validate them. And...LISTEN!!!!!
Don't micromanage.
Get back into the kitchen where you're supposed to be to let the Mgr. Laurent do his job.
Pay your bills.
Let your mom relax and teach the chefs how to.
Listen Listen Listen.
Get a better pest control service.
Take fewer reservations and don't bite off more than you can chew for greed sake.
Take back the Vespa.
Go get the gay waiter back and double his wages.
Lose the paper products. It might fulfill your fantasy but frankly, it cheapens what you're doing no matter what you may think. Sure, you serve it (force it) to the patrons long enough they'll accept it but Army Ants have the same philosophy about moving around an object.
Use an ice cream scoop (measured to your portion) for making meatballs instead of measuring every one....come oooon!
Quit sucking up to the patrons, it won't keep the food warm nor change their devistated and horrendous feelings of disappointment.
Find a way to install a food elevator with warmer.
I could go on forever but start with those for now.

The good side of Rocco?
He's a good chef...and...he loves his mom, that's obvious.
Ricky in Lincoln CA

What can I say, that has not already been said?
Poor Rocco has no management skills YET! He will have to become more aggressive to make it! The three cooks that lied and did not come to work will now have formed a track record for themselves. Their knives will never get well seasoned because they are not TEAM PLAYERS. You have to have a passion for the hospitality industry to survive and make it prosper. If you do not have one coming in you should not be there. This not only includes the owner but the staff that is working for you
Passion for food, people, and the team you are working with. This is taught by the owner and chef himself. Rocco has to grow up a bit and learn to look in the mirror and create some wellness within himself to he can spread that to his staff. Being a Master Chef is not the first step to teaching and spreading joy in your life or establishment. Good luck Rocco

I have watched the Resturant program for the past few weeks. I can only say that I am not impressed at all by Mr. DiSpirito's business acumen. Quite the contrary, I find him to be self-absorbed, conceitedm and more concerned with his public image on telivision than that of his employees. He is certainly not a role model that I would want to emulate as a small business operator.

Mr. DiSpirito, this is NO way to run a business.

Respectfully,

Joe Anonymous, PhD

Get over it! Rocco is brilliant and as all NEW and BETTER ideas - he is taking heat for offering an alchemy of traditional and fusion, paper and silver, casual and 5 star dinning to his guest and all his "inexperienced" employees and critics are doing is leveling him back down to the "norm" range...well the guy is a genius...who among us will ever forget Coors, Vespa, AmX OPEN [A dead brand until Rocco] and the Mitsubishi being towed away...I am totally digging a Mitz and I drive a Bimmer....He is on the cutting edge and sometimes the blade gets a little too close...but you idiots have a rare opportunity to see the inner workings of a creative visionary [the fact that he is a Hottie doesn't hurt] but beyond his sex appeal the guy is brilliant. Ask any restauranteur...staff is not the bell weather...but media attention is...Rocco is not allowing the media to perform a post mortem examination of his vision...he is letting you and me and his rivals view the conception from an intimate vantage point - that many mistake a bump in the road for failure when it is actually the creative process in motion...maybe this is a clear illustration of why there are so few "creative" people in the world...Rocco - Continued Success. Love the show.

I was watching Sara Moulton Live, on the Food Network some time ago. Rocco was on making Meatloaf. As an amateur cook myself, what better than having a real pro like Rocco offer a recipe on a basic like this? I couldn't wait. I am always looking to improve my cooking.....

When he started loading in the romano cheese, I started to get worried. I was thinking if this is a famous pro and his Meatloaf is so wacky, what hope does he have? I was really disappointed. I must be too much of a purist; certain things should not be messed with. Emeril is guilty of this, too, which is why he is just about the worst chef there is.

Then, I watched Rocco's show. The most narcissitic person I have seen in a long time. I get so frustrated watching him, I can't sleep afterwards. The level of incompetence, for which he is responsible as the owner, gives me nightmares. He should start downstairs, get it together there and then go upstairs and kiss the groupies. And he should also fire his chef: the reason the food is always cold, is because that guy can't organize the orders. I give that place another month and I'm sure Rocco covered himself moneterily.

Mr. Price are you the sour sommelier Fred Price of Rocco's...? Get a life. ;>

Hmmm after reading everybodies comments from the "i hope rocco reads this and emails me teri, to Mr Anonymous PhD I sit back and think of all the restaurants I have worked in and ate at, TGIFridays (closest thing to the way Rocco acts is the managers i had there), Tumbleweed (great food fun place to work, horrible clientele that don't know how to tip, Perkins (nothing to say about that place, drunks that can't tell a ten from a 1 great tips), Ryans (its a buffet what do you expect).

I was looking forward to this show from the previews I saw to every episode(haven't missed one yet) I want to go eat at this place, just so I can critique everything from the service to the food, I know they had a "restaurant critic" but who better to judge than an average american. The way the waiters get treated and the slow rate of the food if I was eating there and saw the owner to busy talking and making out with customers to get my food to me, that from what all the customers are saying is expensive, I would be furious.

He needs to get the restaurant running first and then worry about kissing every girl.

Just my 2 cents, I drive a Camaro and Im going for my associate degree in Law right now. Not a PhD and Not a Bimmer.

Jeaze, TV, that portal always makes something not quite real. You can not tell what's real from inside a tube. So I give up judging what is really going on at Rocco's! I just watch the show as it appears, and it's very interesting that way.

I think the guy is doing a great job of making a real-tv dramma. Will this resturant make-it? (as far as we can tell in our little tube?) I think that's all that matters to me at this point. (but it IS only TV, so lighten-up!)

PS, did I ever say I'ld met William Shatner ah, Capt Kirk in person, (in a group contact). Big let down, but who cares? Yes, it's all fantacy Jimmy! Don't judge real-life from a view-in-the-tube!

I do in no way think Rocco is some great guy who is a victim of bad editing. If you just look at how the guy operates, and the decisions he makes regarding his employees. For example, he has everyone come in early to get makeovers to fit his restaurant theme. Once they have been there for a couple of hours and are finished having 15 bottles of hair spray put in their hair, he deems it an appropriate time to let some of them know they are no longer employed. I am sure noone was getting any compensation to be there in the first place. I would tell Rocco to kiss my ass if I was the girl who got canned after she had to go through all that crap. I sure hope it did not interfere with Rocco's coffee break to tell them they were fired after making parading them about like barnyard animals. Arrogant pompous narcisist. The place doesn't look to sanitary either. I wouldn't trust eating a package of saltines from that place. The guys who edit the footage see everything. I am sure they decided it was time to pick on poor little Rocco. He is an ass repeatedly.

As a person with quite a bit of restaurant experience under my belt (tray) I've come to find the ethos of an eating establishment is a top-down proposition. Rocco's (the place) reflects this in the way the goodwill and wonderful energy of his staff was sqaundered by Rocco's (the person) egotistical pursuit of fame, fortune and women -- all at the expense of the very humanity food could/should celebrate. Rocco, both place and person, left a very bad taste in my mouth.

I've watched the show for a few weeks and I must say: Rocco you are super-gay. Your b!tchy attitude, high maintenance, desire for chaos and drama are just too much. And you are a 36 year old single male chef. C'mon! Not that anything is wrong with being gay, it's just that I think you would be a better person and let that lil girl inside of you out into the world.

As for your restaurant, I think the critics (NY Times, NY Post, etc.) have pretty much signed the death certificate for your restaurant. Since I am a graduate from J&W and a food/sanitation inspector, I can't even begin to list the health, sanitation and labor violations your restaurant has committed. As for Laurent (Le Frog), retourné a France s.v.p.

Wish for the best because you're gonna need it.

I religiously watch the show and I truly hope Rocco reads these comments from time to time so this is writen directly to him...

Rocco,

I understand your love for food and wanting to own your own company and Bravo for it! However, your management is taking your company along with your actions down very quickly. I am a manager and I would never treat your staff the way you and your management do. I am going to play devils advocate for one moment here. I do feel you handle somethings appropriately and your staff tends to think they have more say than they really should UNLESS! You have made them to believe they do have a say, then in that case it is completely your fault. I truly hope that your restaraunt rockets and you do well for yourself and I would love to be a part of your staff (unfortunately I am in Ohio) but you have to boost the morale quickly and you have to get your ass in the kitchen and start cooking and stop flirting with the ladies all the time, I don't care if you are the owner, people are there to enjoy Rocco's cooking too!

Ciao

rocco
i am sorry you have alot of stress i dont know how i would react under those terms but i do know this on tv the nurse said it was fractured yet under his pain he wanted to work no matter what. you could have showed some compassion yet there was none on your face. you could have given him a job or offered something but you just sent him home. please try to learn from this and grow as far as the waitres well she deserves to be let go but that is your call i think your doing the best you can i will pray for you and your mother in this stressful time in your life. i pray this will help you and you will grow from it. i also pray that when someone gets hurt in your resturant you will do better than you did with your waiter. god bless just count to ten and calm yourself only you can make your mind feel the stress. love ya

Ahhhh, so I am just now catching all the episodes on Bravo! I avoided watching this show on Network TV due to the 15 years I spent working in Restaurants.... 7 of that in the kitchen in one capicity or another *linecook, catering, pantry, broiler, bartending, banquets* and the balance on the floor *cocktailing,table service* It literally makes me ill to watch this... Not because Rocco is a terribly bad guy (actually he's pretty typical, even tame compared some owners/chefs I've worked for... but because of the drama..... DRAMA! They aren't far off the mark from reality here...Tantrums, backstabbing, accidents, walkoff's, arguments... I used to come home and it would take me hours to calm down after every shift.... I think I probably "opened" 10 restaurants and it is EXACTLY like this...
This is a typical run at getting a restaurant started... He'll do fine in the end.... for awhile, anyway.
PS.. I find Rocco a bit on the gay side and he is clearly compensating for that with all his fondling of the patrons but I've never met one that wasn't exactly like him... How boring...

My co-workers were highly appreciative of the samples you sent with me...

What an oven! As one of the appeciative co-workers to which Todd is referring, let me commend you on an extremely well-executed brownie. I don't have much of a sweet tooth so can't claim to be an expert but, thanks to you, the office is now also "gleaming, bright and smooth and chocolatey smelling". Delicious. Thanks for sharing the bounty.

i admit i am hooked on walker eats, as much for the comforting tone as for the comfort food. and today i was presented with an absolute treat. i work with Kim's husband and he generously presented me with one of these brownies...holy cow! i must confess here that i am not supposed to eat sugar -- in fact much of my pleasure in reading the entries on this site is from vicarious enjoyment...but i couldn't resist and i ate a big bite of brownie. it was utterly delectable.

Oh, these sound goooood. Think I might make 'em tonight for dessert.

Nice stove. Congrats.