Yousee, that's why I didnotopenthisbeforebecause I wantedtocapturethis.
I amfilmmakerafterwards.
So I lovethose.
Youknow, genuinereactions.
Thosespontaneous, youknow, momentsoflife.
Thisisamazing.
Yeah, I like I'm notstuffing.
I'm justdroppingeverythingonthefloor.
It's what?
Whatever.
Oh, no.
Whatdid I justSoonourway, thecouldbunkLookattheseguys.
Just a Frenchguycookingbutagainstwereinforce.
I canswearinFrenchbecauseyourownmind, right?
It's notgonnabebleeped a lalalalalalalala I Honestly, I, uh I didn't knowthat I wouldbethatexcitedtomakemyownveryfirsttorelease, butonmyveryownveryfirstcookbook, becausethisismycookbook.
I mean, I didannounceitonsocialmediaoninstagramandalsoonYouTubecommunitybecausethere's a tabwhereyoucanhaveloadsofinfo.
Butnowthisisdifferent.
Thisistherealstuff.
Look, thisisverythick.
Whodoyouthinkwroteallthoserecipes?
Likewhoworkatnight?
Youdon't care.
It's It's fair.
It's fair.
Noproblem.
Lookatthis.
Thisis a beauty.
I'm Sowhatyoujustseeinfrontofyou.
Easetheresultoffabouttwoyearsand 1/2 ofwork.
Twoyearsand 1/2.
Atfirst, I wasverysecretaboutthis.
Hello, Paul.
Backer, Thankyouverymuch.
Atfirst, I wasvery, youknow, secretaboutallthis.
Andthen, asas I understoodthatitwasreallygonnahappen.
Then I started, youknow, releasesreleasingsomeinformationshereandthereonFacebook, onTwitteroninstagram.
Andthenitwasofficialabout a monthortwomonthsago.
Andnowthis.
I shouldstatethatthisistheveryfirst, theveryfirstcopyeveroff.
Just a FrenchguyCookingbyAlexisGabriellaNews, whichismyfoodname.