I'm Levy Dalton and this is all drink to that where we get behind the scenes of the wine business. Oh, Tim Copec. Hello sir, how are you? It's doing great. Let me thank you. Nice to have you on a show today.

Thanks for having me. So originally you were in culinary school. Yeah, I went to CIA up in Hyde Park after going to hotel school and getting out into the field and realizing it's a lot of corporate hours so and not a lot of pay

so at least in the beginning so I look for options and decided to go into the culinary

school is the way to go and and what was CIA like at that time?

It was great.

It was really, you know, it was a fertile ground where everybody,

all the students that were there felt like they were going to succeed.

And that was a very good environment.

It was the first time I was in an environment like that where everyone was just very positive.

And for that reason, I really enjoyed the experience. I was grateful for it.

But you didn't end up going the cooking route. What changed for you?

Shortly after starting and I really love the school, I love the curriculum,

I realize that there were a number of students that were just a lot more talented a lot faster

A lot more efficient at at all the tasks for the cooking.

And although I loved it, I realized they were going to be a lot better

in their careers.

And I went to, actually in my class was Andrew Carmelini,

who was proven to do very well you know for himself so

yeah that's a lot better than if you've been like and in my class was the guy who went on to

found Jack in the box yeah you know what I mean so you know so my entire two years was with him and you know he just worked at a much

faster speed and he was operating at a higher level. Do you ever give him a hard time

about that later? No no no no I knew you were destined for nothing.

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