There's a better way to do this.

Let me show you a better way to And we are live with a bit of a delay today, and that delay was all on me.

Nothing to do with our guest today, Chef Ken Daniels.

We had woke up to 12-degree weather this morning, and I won't bore you with the full story,

but I ended up with a glove literally frozen on my hand and some other crap that need

to be taken care of because animals need care no matter what the weather is. You can't just take

a day off when you got animals. That delayed me a bit. So I hit Ken up and said, hey, let's push

this back a half hour. He's like, no problem. So it's all on Jack today anyway. What are we going to talk about today? We're going to talk about Ken's story

about how he became a chef, a sommelier, the things that he does, what his background is.

But this actually came in from him, and I'm going to rip it off now and actually do it.

His suggested title was getting the know-your-expert counsel. And I think that's a really good

endeavor. So this is going to start a series of shows like this where I'll be interviewing each expert counsel. And I think that's a really good endeavor. So this is going to start a series of shows like this where I'll be interviewing each

expert council member.

Now, some of our expert council members, literally we found them because they were on the show

a time or three, and then we added them to the council.

But we've added some new people lately.

They've never been on the air other than expert council shows. And I don't think Ken's ever been on other than as an expert council member. And hopefully he'll

come back because he just vanished from the studio. So we'll see if I can drag this intro out a little

bit till he gets back on board. But I am going to try to give priority to people who have never been on the air first.

So like I want to get Mike Molito on, right?

And Ryan Stevens, some of these other folks that we've added recently have never been on the

air.

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