Hey, this is the moment. I'm Brian Coppelman. Thanks for listening. I'm excited. My

pal Ming-Sai is here today. He is, I mean you know him if you're if you've been in the culture and you care about food and entertainment

You know Ming sigh he's been on PBS on the food network he's had really successful restaurants.

Currently his restaurant Blue Dragon in Boston is incredibly popular,

highly in demand, and has a really delicious and smart dessert. And his television show

Simply Ming is the longest running food television show, right? On PBS.

PBS.

Starting season 17. 17 Starting to Airy Shot. We're pre-production. We shoot in June.

And are you, do you get excited for it each time?

A hundred percent. Like you, right? It's so, it's, it's kind of like being reborn every time because food is so organic. It changes, right?

And the best thing for me is I get to bring all my chef friends in.

So I have a lot of, you know, I was just with Daniel Blue two days ago

cooking at his place in Boston and he's been. I mean the thing is so great is

we get to share food together, cooking together, have a glass of wine together, and then present techniques

and food that people can make at home.

I mean, food TV's come a long way from the Gallup and Gorme.

Yes.

On the other hand, he figured something out kind of a formula that kind of worked right and I'm I have to be I'm about a demy galloping gourmet because I start my show with a cocktail. He just never stopped

Which is a hat hats off to him.

I mean, I copied him.

When you were consciously, you were aware of Pangamage in a way to the galloping gormand?

That in the fact that a third of the people that come on are really nervous.

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