Constraints are not a challenge, constraints are the point.

If there are no constraints, there is no opportunity.

Constraints make the problem interesting.

Hey, it's Seth!

And this is a Kimbo.

I am here with a special edition, a strategy Q&A with Chef and Chocolate Maker Andre Morero in amazingly Nan Tuckett.

Probably the biggest, most important chocolate maker on the entire island.

How are you Andre, good morning?

I'm great, thanks. How are you?

Good. You have a really interesting story.

So tell us how you got into this mess. What is it that you make and how did you end up making it?

Well, so I am a chef by trade and I packed up my family and moved out here from New York City back in 2014 to pursue an opportunity to quite frankly spend more time with the family which I was really missing out on

in being a chef in New York you know the hours are are the hours and so brutal yeah so I was missing out and was looking for other

opportunities that were out there where I could enhance and continue my skills and bring the quality of

hospitality that I'd been trained in and that it really resonates with me to to a

different location that had all the other elements too, mainly spending time with the family

in the off season and that was, ended up being private clubs, not restaurants necessarily, and I got this opportunity to take over as

executive chef and director of culinary at a private yacht club here on the

island and came and with my wife and spent the first evenings away from our kids for the first time.

They were at six and eight years old at the time and had my sister babysitting them while we flew out and were whined and dined and really fell in love with not only the beauty of the island but with the people and the community.

It was really, we really thought we could have a nice life here.

So the day after my daughter's birthday we packed up the big SUV and took a ferry over

...