The CWB Association Welding Podcast
The CWB Association Welding Podcast
Skills Canada Series -Season 2- Episode 17 with Sean Kettley
The CWB Association has had the honor of working with Skills/Compétences Canada on a special Podcast Series interviewing WorldSkills Team Canada 2024 competitors and experts from across Canada to share their skills journey. Join us as we learn about their skills, celebrate their success, and cheer for our Team Canada as they compete on the world stage in Lyon, France on September 10-15, 2024.
Ever wondered what it takes to transform a culinary student into a world-class competitor? Discover the world of competitive cooking with Sean Kettley, WorldSkills Expert and trainer for Team Canada. Sean sheds light on the differences between the glamor of TV cooking shows and the intense scrutiny of real-life skills competitions. Sean recounts Canada's remarkable achievements in international competitions, sharing strategies for nurturing talent and achieving excellence.
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All right, I check, check. Good. So I'm Max Duran. Max Duran, cwb Association Welding Podcast podcast podcast. Today we have a really cool guest welding podcast. The show is about to begin. Hello and welcome to another edition of the CWB Association podcast. This one is part of our special collaboration with Skills Canada Competencies, the Skills podcast that we've been doing. I have been interviewing both the Team Canada competitors and the people that support them, from across Canada to this year's WorldSkills in Lyon, france. This episode we're going to be talking something that's very true to all of our hearts and our stomachs. Today we are retalking here to Sean Ketley, who is the WorldSkills mentor, leader, boss, trainer, all the things you need to do for cooking, which he said was Skills 34, which is good to know. Sean, how are you doing?
Speaker 2:I'm excellent. Thanks for having me.
Speaker 1:So I see by your. What are they called the smock? What's it called your smock, the cooking jacket, let's get all the terms right, my chef's jacket, that's right. Okay, your chef's jacket, you're at NCC Nova Scotia Community College. Your chef's jacket, you're at ncc nova scotia community college. Wonderful people out there tony rose from the welding program, very good friend of mine. Oh okay, yeah, so I see you guys got lots of things cooking out there then we got lots of things cooking out here.
Speaker 2:I'm at the campus here at nscc acrely in dartmouth, nova scotia, and I'm actually at campus today with our competitor, olivia. We are here practicing, uh, getting ready for Lyon, france.
Speaker 1:I think, before we get too far into this, because I know this is a competition that a lot of people can get behind without any experience you know, this is one of the types of trades that we all are connected to because we all eat and I mean, in reality, we're connected to all the trades around us, but this one is an obvious one that we have to, you know, actively, partake in throughout our day. And yet I find that there's very little understanding of what a cooking competition would look like. You know, outside of, perhaps, the tv shows that we see on the Food Channel or stuff like that. Right, you know for yourself, for skills competition. When someone says they're in the cooking competition, what is it that they do? What is it that they're expected to do?
Speaker 2:Well, I can get into that for sure. Back up one second, I think, and I'll say off the bat, that they usually are quite different from the ones you see on TV. Right, they really are. And TV being TV, their primary mission is to entertain. But with the skills competitions, the primary mission is to really assess the skills that these young folks have. That can be entertaining. But entertainment isn't the focus, right, it really is with these competitors and about the knowledge and skills that they have for sure.
Speaker 1:And the skills you know. These are not skills that are just picked up off the street. These are skills that are very, you know, fortified. This is a very ancient tradition that has been, you know, dialed in for thousands of years. You know, there's colleges and universities and there's a whole field of perfection when it comes to to the palate, you know, and the field that you're, you know, coaching Olivia in now. You know how, how far along her journey is she? Where is she in this, in this pathway?
Speaker 2:Well, it's a great, great points. Um. She is in her third year um within within the profession. She started with us um right into um, our uh first year of culinary management, which is a two-year diploma, and right away a colleague of mine kind of identified her as having the right stuff to get into a skills competition. And this is before, really, she had even learned to cook. This is right at the beginning of the year, because you can teach all that. We can teach the skills, we can we. But we can't teach the um the internal right we, we can't teach them to care, we can't teach them to have passion about what they're doing. We can't teach them really to want to collaborate with uh, with the, with the, with the chef that competitive competitive nature.
Speaker 2:Yeah, those are really two different things. And let's be real right off the top that you know, skills competitions are team sports. Right, there would be one person up on the podium and you know, wouldn't it be great if it was Olivia and Canada to win medals two skills in a row in cooking. But at the end of the day, it takes a team to get them there and it's important for the skills competitors to understand that, that they need to work with us and not against us, that it is a collaboration that puts them to the top. You mentioned about all countries. They all cook and it's all part of the human existence and it's true, and that's why cooking is. You know, I think it is the, but if not one of the largest events at skills around world skills. It's because, just what every country who sends sends competitors will send someone to cook, and in Lyon we have 44 competitors in the cooking loop over four days, so it's a big event.
Speaker 1:You know and 44 competitors representing probably, you know, I would say close to 44 countries, because I wouldn't imagine you get more than one in there. I know the welding circuit and then you don't get two right.
Speaker 2:It's one per country, that's correct.
Speaker 1:Right. So that's 44 cultural histories, 44 palates that have evolved differently, based on their local spices and foods, and all being put in the same room with the same equipment, all homogenized layouts, and said cook X. And cooking X is a required understanding of not only the ingredients that go into that food but the palate that it's going to taste it after and what the expectations are. You know, how do you train the person to compete for things that they may not even have ever even known. You know, if, if I, if you have to say hey, you know, we're going to be doing that nigerian joel off in two weeks, any, you know that would be something that you need to train and understand and learn. And what, what is the flavor? You're chasing that?
Speaker 2:that basic understanding, yeah it's excellent questions and you know these test projects are developed by independent committees and so it's to save anyone from having an unfair advantage. But boy, what a job it is in creating those projects. Because they really do need to consider that if we put a super regional dish on as a project, that's going to give an unfair advantage to someone. So they have to develop projects that test the skills that all cooks would have, and not just their ability to replicate a particular dish that was probably developed by their coach or their trainer, and they're just phot, you know photocopying. So we, you know they, they want to see them cook and and that's where Stills has gotten to.
Speaker 2:And it's really exciting because for a while there it was like that. You know, these competitors would practice for years. In some cases their, their trainer, would develop a dish and they would just work like robots. They would just replicate it over and over, and over and over, and then on competition day you'd go and do it one more time and then it would get evaluated. But you know what Like that's not our industry, that's not no that's not.
Speaker 2:That's not what the world is like, and so it's. They really have narrowed the focus to bringing the competition back to a reflection of real life, and when I saw that happening a couple of world steals ago my first one was in Kazan, russia, and I saw that there that got exciting for me because, again, it's not what you see on TV and they really do want that to be a fair but also an authentic reflection of what cooks are expected to do the world over, whether they work in a restaurant or they work in a in a large hotel preparing buffets. Um, you know, we all have the same basic skills that we have to do. We all have to, uh, look after our guests the over. Guests have dietary needs, whether you're a vegan, vegetarian or whether you're a celiac. That happens the world over and we have to adapt and we have to meet the guests' needs through our cooking.
Speaker 1:You know, I was in Kazan, russia, at the time. I was a welding instructor with my student, adam Sebastian, who was competing for world skills for welding, and I remember doing the first tour. You know as the trainers, you're there a few days early and walking through the locations and the venues and walking into the cooking area and being like it's like ovens as far as you can see, like it was insane, it is huge.
Speaker 2:You know, and, as you were, like we say, you know, worldskills. It's the biggest event that no one's heard of, right, it's just massive. You know what goes on to put on a WorldSkills. It really is just like the Olympics in that, and when I arrived in Kazan I was slack-jawed.
Speaker 1:There was no question about it and beautiful venue beautiful venue too as well. It was really wonderful out there, incredible. Now, in every trade there's a certain natural ability that you want to build upon. Um, you know, for example, in the welding trades, if you suffer from poor eyesight in welding, you are at a serious disadvantage because you eyesight is very critical to welding properly and there's always ways to get around that. There's always accommodations, but it's definitely something you need to confront early on in a welding career. You know, in cooking, what are the basic skills like the ones that you would need right off the top day. One student to have them have to really have a career in. In cooking, you know, is there something that would be a benefit, or something that gives them a leg up, or something that would perhaps be a detriment, or or they'd have to work on?
Speaker 2:uh, in my experience with cooking, that unless you have, um, uh, an obvious challenge, like let's just say, yeah, something you know, your, your sense, your olfactory senses, is compromised, you know so that it impacts your ability to smell and clearly impacts your ability to taste. Um, so when you're preparing food for others, that's, that's a challenge, but even that can be worked around, like you can work around that. For me it's the soft skills, um, and I mentioned with with olivia. That's why we identified her right off the bat. We, you know, uh, she had that personality, she had that collaborative spirit, she had a little bit of, um, of competitive drive in her you know, but, yeah, she wants to work with us.
Speaker 2:And and if you have that, you know, and if you can pay attention to, to, to the details, and you care about uh, about the food you're doing and the products you're you're making for your guests, everything else can be, uh, can be, uh can be, can be worked on. If, um it, you know it really, if, if your uh ego gets in the way and you uh are in that mindset where you know more than everybody and including your guest, you know you're gonna have a problem, that you have a problem right, and we see that. You know I teach at going to have a problem, that you have a problem Right, and we, we see that. You know I teach at a, at a culinary school. We see that Right, and lots of times, um, uh, you know, young cooks, they, they, they just want to.
Speaker 2:They have an idea in their head, they have a vision of where they want this, this particular dish, to go and you know, eat it, you're going to love, love it, it's good for you, or whatever. You know, trust me, and that's not, again, that's not how our, how our profession works, right, the guests decide what we, what we, cook, you know, they tell us what to cook, we don't tell them what to eat. And, uh, and and and. Cooking competitions really should be the same, the same way right.
Speaker 1:And when it comes to the, the development of a cook, you know it's a two-year program, like you said at NSCC. Explain to the people listening what does a two-year program look like, from start to finish? Because you know a lot of people don't understand the differences between a cook, a chef. You know, because this is a Red Seal trade. There is a top tier and there's also, you know, you hear terms in the everyday world. You know, a line cook, a sous chef, and I don't think a lot of people understand what any of these things mean. And I'm sure when you go to school or college, there's probably a clear definition of this is what these roles are, right?
Speaker 2:That's right. And you know people, you know I've been in this business a very long time. And people ask me you know, you know what, what do you do for a living? Right? And I tell them I'm a cook. And they say, oh well, where do you work? Oh, I teach the program at Nova Scotia community college. And they go, oh, you're not a cook, you're a chef. And I'm really well, yeah, I guess I, I, I provide myself like.
Speaker 2:This is the cooking profession, it's not the chefing profession. And you know, chef is a level right and in French it just means chief, and so that would mean you're the chief in the kitchen. But at the end of the day, we're all cooks, it's what we do, you know, and it is known as the cook trade, not the chef trade. And so, yeah, people come to cooking school, not the chef in the school, and we start off with there. It really changes the mindset of what it is you're here to do.
Speaker 2:So, to answer your question, at NSSC we offer a couple of different pathways. You can take a one-year culinary skills certificate, graduate with that, direct entry right into the workforce. Or you could do a two-year culinary management diploma, still the same basic technical skills for cooking, but in year two that gets broadened more into, uh, more leadership and management aspects with regards to to running a business and make, not only knowing how to cook but how to do so profitably, uh, which is uh which is an important part of our uh, of our industry. And then, after graduation, for that two-year diploma, they could come back after about a year's experience so three years total and then finish up with their, their Red Seal and their and their apprenticeships.
Speaker 1:Well, that's a. You know, I was going to save this point for later, but it kind of slides in right now because it's something that I find funny. So I love to cook and I'm not going to pretend I'm a anything good, but I feel like I'm a pretty good cook. I have a. I feel what is a? I go, I'm from another country that has come to Canada, and so in my travels I've picked up a few palates and now I find that I can really distinguish between, you know, smells and tastes and what would go together, and it's something that I like to experiment with. And when we first came to Canada, there was the joke among us Chileans was you know, every Canadian man says they cook.
Speaker 3:And when they say that, they just mean barbecue, that's right.
Speaker 1:Because that's and that is something that in Canada we don't do very often. In Chile we don't have the cuts of meat available to us in South America as they do here in Canada. So barbecuing here is a whole other level. There's whole different types of meats that are cooked here that I never saw before. So there is a skill that goes with that. But from the point of view of a teacher, you know someone that has students come in every year. You, of a teacher, you know someone that has students come in every year.
Speaker 1:How much of internal biases do you have to deal with? Like, this is how I like my, my steak, this is how I eat. I only eat potatoes. I hate broccoli, I hate lentils or whatever it is, you know. Do you have to sit everyone down and say like, look all that's out the window, we're starting fresh. Or is it the other way, where it's like bring what you like, let's focus on that and see if we can expand on those things? I just I get stuck thinking about palates, you know, because I know a lot of picky eaters out there and I thought what if a picky eater woke up one day and said I want to go to cooking school. What is an instructor like you have to do to teach them to become a good cook if they're a picky eater?
Speaker 2:We get all walks of life here.
Speaker 3:So every.
Speaker 2:September. It's a very diverse group that comes in. You know we get 18 to 19 year olds that are right out of high school. You know we get newcomers to Canada who are bringing their you know their cuisines with them, you know, largely fully, fully, fully formed. We get people who are on their second and third career and so they have, they have a different life experience coming.
Speaker 2:So it all comes in and, yeah, we get the picky eaters you know we do, and at first it'd be like, yeah, wow, you're like you know you're getting into the cooking profession, but but then you know I have to step back and okay, wait. But of course, like, this is their lived experience and it's what they've grown up with, um, and that's and that's all fine, but we always, we always bring it back. That you know. Again, our skill and our ability is to provide the customer with what they want, not with our particular wants. So there are foods you know that I don't particularly enjoy that. I consider myself a pretty good cook at like. I know how to, how to provide that um, that that need to my to my guests the flavor they're looking for.
Speaker 2:Yeah, what they're looking for. Max, that's uh. That's the important skill you know, uh, and knowing how to get there, that's. That's a greater challenge than you know that when you're super passionate about a particular dish and it's your favorite Maybe your grandmother showed you how to make it when you were a lad and so you're really involved and invested with that it's another thing to produce it well. When it's not your favorite dish, it's a different thing altogether. But yeah, back to the diverse group. We get. It's awesome because it, because it's so diverse. You know we have our, our, our newcomer students come in and what they bring to the, to the literal table, and share with the class to uh, to see a. There's learning for everyone because they're they're introducing foods, um, that the rest of the class haven't seen, but also there's comfort for them and you know, in that we we're showing that how much we value what they're what they bring well, and food is something that's it's cultural, it's religious, it's familiar.
Speaker 1:It really transcends all the aspects of of society. So when you have your foods that you love and that you, like you said, maybe they're a part of your family structure, when you share that with other people and you see them enjoy it, there's a connection there, sure is. Do you teach the importance? And I'm sure you do, but I'm sure, like, how do you teach the importance? And I'm sure you do, but I'm sure, like how do you teach the importance of these connections to your cooks in training, because you really want them to leave every um incidents or every encounter with them feeling like that to say this was great. It's inspired a feeling in me outside of just the taste. You know, this experience was great, you know. How do you know? How do you, how do you start teaching that aspect of the trade?
Speaker 2:hey, I, I think, um, you know, we do a great job here with the team we have at a at nscc, of um of you know, walking the walk right, like, like we demonstrate, we live that.
Speaker 2:It really is about the, the customer experience and and and when we're modeling that the students pick up on that really quickly, like yeah, but if you don't, you know, walk the walk right, you know, they pick up on that really quick too and, uh, you know, and then they'll, they'll do the same because, but we, but we really do believe it here, like, um, the, the chefs here are great. It's a great team we have and every single one of them is all about the, the customer experience. You know, we have it up on the walls and all of our kitchens there's, you know, like, you know like habits of successful cooks, and one of them is on there. It's, you know it's give the guests what they want and it's, it's there, it's in every room and they see that that every day and we live it. You know it is about giving them what they want.
Speaker 1:Now let's talk world skills. You know you're the trainer for world skills. How long have you been in that position?
Speaker 2:So Kazan, russia, 2019, was my first year as world skills expert, but I've been involved with Skills Canada for close to 20 years now. That is when I first got involved Skills Nova Scotia, skills Canada and now WorldSkills so this will be my third WorldSkills competition.
Speaker 1:And how have you done as the exporter? How has Canada done in your three terms or your upcoming third term?
Speaker 2:I'm very proud, thank you. My first competitor was a lay patatucci, and and and uh in kazan and um uh. We come up with the. You know the, the medallion of excellence, which is my goal was. It was my first world skills. I didn't know what I was expecting I got.
Speaker 1:That's what I got. I got ninth medallion of excellence.
Speaker 2:I'm pumped about that right, you know, and I say and, and I said that, but that was our goal going in and I need to be realistic about this. It was a learning opportunity for me as well as the competitor, you know. So I wanted to come out with that medallion of uh, of excellence, um, and then in, uh, in 22, in, uh, in, in in switzerland, uh, canada won gold for uh, uh, for cooking with our competitor, correa, who, who was just a wonderful competitor she worked very hard and did us proud with a gold medal, and I had actually considered, okay, that might be like, what do you do after gold? Your ride is over, yeah. So I actually considered, okay, that might be, maybe it's time to hand it off to someone else now, um. But then olivia came up, came along and um and uh, now it was an opportunity to uh, you know, to to try it again, but also to work with one of our own, because olivia is one of ours here at nova scotia.
Speaker 2:You know, leah was in, uh was in Vancouver. I was in Nova Scotia trying to work back and forth with that. Correa was in Calgary. I was in Nova Scotia trying to work back and forth. Boy, that's challenging.
Speaker 3:It is.
Speaker 2:And so it's to have someone here, you know, working day to day with us. You know that us. I couldn't pass that. So here I am again for Leon.
Speaker 1:So do you have higher expectations in your mind now that you're like okay, this one's one of ours in-house, I can work with her literally every day, every week, if I want to. For the next, what are we two months away from Leon? Or do you still try to keep it as a little bit of a space between you being like I'm not, because that's a lot of pressure on her too, because she's going to feel that from you being like you're here, maybe we want more, you know?
Speaker 2:Sure she does. But you know what it was, that collaborative effort, family engagement with Olivia right from the very beginning, right, you know, right from when, um, uh, you know, we first, uh, we first identified her and, uh, and her teacher, jonathan, said, hey, I think she's the one, sean, we got one year to work with Um and and that's how we, and it was we, we, we. It's not Sean the expert, it really is, it's a, it's a, you know there's, there's myself, jonathan, another chef, barry, you know, the three of us have been focusing really on the on, on, on the, on the cooking through her various competitions that have led led to here. But then the others, you know, are our hospitality team. We've gotten on board with the fundraising that we've done that to help give her these training experiences. So it really is a family affair and lives part of that family.
Speaker 2:Um, you know, she's uh, you know she's not a student anymore, she's an alumni. She's uh, she's out there working and um, and and she works with us there. I don't think you can, I don't think you could pile too much on her. She, she's loving, yeah, well, she, she loves it, yeah, yeah, she's loving the work and and you know it is magical when you see that student.
Speaker 1:You know what I mean when it's uh, because you get a lot of students in your life and I taught for 10 years and in the 10 years there was maybe, I would say, a dozen, you know, that were really like the ones that really stand out, the stars that just shine right from day one. Just something about their attitude or the lack of fear I find is a big thing. The desire to just get in the weeds and and figure it out and and uh, to have that in your homeschool on a world skills year must've been like the stars were aligning for you.
Speaker 2:Absolutely, that's. That's exactly it, you know. And we started working with Olivia and it was in Vancouver a few years back and it was a world's qualifying year, but we didn't think she was world's qualifying ready, so she competed there and we said, okay, you know, and you and uh, you know this is, you know, this is a toe in the water, right, this is a chance for you to see, you know what it's like to compete and uh, on the national level and and do do your best. And you know, but without the pressures of going to the world. And she was all over, like she wasn't, like you know, she didn't kid herself from the very beginning that she was that person and this and the big ego. Humble too. Yeah, she was very humble and she came out with a bronze medal that year. That's awesome. Using that as a springboard, I think the bronze medal is probably the best springboard, right? You know what I mean?
Speaker 1:Gives you a taste. You got a taste.
Speaker 2:Yes, you're a taste. Yes, you're hungry now you're hungry, right, you know? Um, whereas the the worst thing that can happen to, I think, a young competitor is to win a gold right off the back, because now you think you got all the answers. Oh it's too easy it's too easy, that's right. So, yeah, the bronze definitely, uh definitely, sets things in motion. And then for her to come back and Winnipeg, you know, the next qualifying year, and um and and when, the gold medal, and then it's been full steam ahead after that, yeah.
Speaker 1:And what's uh? What's your hoped outcome here for? For Leon France, I'm sure you're gunning for that gold.
Speaker 2:Gunning for the gold. There's no, no question about about it. I'd be lying if I said, if I said like, because no one goes there hoping for last place, right, you know what I mean. Like, you know, like everyone wants that wants to be on the uh, on the podium. But at the end of the day, um, you know, and we've talked about this in the very beginning and and some of my the uh, my colleagues who are, you know, the other experts from other countries, and we kind of see it the same thing that at the end of the day, cooking is a largely subjective affair, as much objectivity that we build into it and things that are measured, yes and no's and stuff like that, but there is a lot of subjectivity built into something like taste and presentation. That's an entirely personal view. So for us, from that, it really is that medallion of excellence. That is the goal, because that says you met the standard, whether you got a gold medal or you're on the podium. That's what you want.
Speaker 2:But it says you made the cut, max. That's exactly what it is. So that's what we're. You know we won't accept anything less than that. We want that medallion of excellence and hopefully, through our hard work. A podium finish would not be lovely, but the medallion is what we're after for sure.
Speaker 1:Well, you know, how's about a little bit information to wrap up the interview here. You know, if someone was listening to this podcast and is interested in the cooking and culinary arts, you know how do they get involved, where do they reach out to, how do they look it up? Or, even more specifically, even your college. How does, uh, how does someone get involved?
Speaker 2:Come here, come to the college, tell them you're interested in cooking, come, you know, spend a day in our program. We arrange that all the time and we'll put an apron on you and you're actually in there in the kitchens, you know, with people you know that are in your own peer group. They'll tell you things about the program and the industry that we can't, you know, and it's a different perspective. So, yeah, come and spend a day with us and ask those questions. There's tons of opportunity out there. There's no question.
Speaker 1:Well, if you've been following along, I'm sure you're going to be hungry now. I know I'm ready for lunch, but cooking is one of the trades trade number 34, sorry at WorldSkills and here in Canada. And if you've never been a part of a national or provincial or even jurisdictional skills competition, you've got to check it out. What is it that you said earlier?
Speaker 2:the biggest it's the biggest event no one's heard of.
Speaker 1:Yeah, the biggest event no one's heard of, which is amazing because you know, like the Olympics just wrapped up in Paris and people are like, wow, look at the Olympics. But I don't think people realize the world skills is almost as big. Like I mean, the opening and closing ceremonies in Kazan were unreal, like 150,000 person stadium, like full to the top. Like I mean this is nuts and I wasn't able to be in Switzerland, but that I mean it was kind of broken up between I know the welding had to be done in Cleveland. It was all kind of broken up, but now it's all kind of back together now with Paris. And you know, be involved, any trade you're a part of, really look into this and if you're an apprentice or just coming up, compete, like I mean what a fun thing to do is to compete with your peers and see, you know kind of where you stand and how good you are. Maybe get that, maybe the bug will bite you and you'll want to go further, right, Absolutely.
Speaker 2:And also I'll just add one last thing to that, max is yeah, come to the program, see the program, but go to your provincial skills competitions, you know, see what they're all about. I did that, you know, when my two daughters were in high school and trying to figure out their path and what they wanted to do, and I brought them to a nationalist competition and I just told them both. I said, guys, you know, I said I'll bring you and I'll pay for your ticket.
Speaker 2:You can come, stay with dad, but the deal is you've got to see it all you know, you got to walk around and and it's uh, it was an eye-opening experience for, for the, for the two of them. So so definitely, if you're unsure of what your path is, go see a skills competition. It'll, it'll, it'll change your view, for sure awesome.
Speaker 1:Thanks a lot, sean, and thanks for taking the time with me today thanks, thanks, max.
Speaker 1:You bet and for all the people, please make sure you catch all the episodes of these special skills episodes. We are recording over 15 of them. They're going to be released in batches of five, so you know if you caught this one, there's a whole other bunch of them to listen to where we cover trades from every province and interview most of Team Canada. Also, half of the podcasts are in French, subtitled in English, if you want to follow along. But if you're a French speaking or Francophone, we also have half of them in French, because it was in Quebec this year the Nationals and so we wanted to represent that. So if you're not in Lyon, france, follow the episodes and, of course, follow online. They're going to be starting. They show all the competitions and the placings online, which I'm going to be tied to my phone following the welding competitions and see how everyone's doing and uh, and, of course, make sure you download and share these podcasts. So stay tuned for the next episode and we'll see you there. Thank you very much. We hope you enjoy the show.
Speaker 3:You've been listening to the CWB Association Welding Podcast with Max Serrano. If you enjoyed what you heard today, rate our podcast and visit us at cwbassociationorg to learn more. Feel free to contact us if you have any questions or suggestions on what you'd like to learn about in the future. Produced by the CWB Group and presented by Max Serrano, this podcast serves to educate and connect the welding community. Please subscribe and thank you for listening.