Latest / The Steve Harvey Morning Show / Chef Jernard Wells Full Interview (4th Appearance)

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Chef Jernard Wells Full Interview (4th Appearance) · The Steve Harvey Morning Show

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Speaker 1: deal one more time by raycon dot com slash. I
1:07
Speaker 1: heart him. For the last ten years, this is my
1:09
Speaker 1: guest that's on the line right now. For the last
1:12
Speaker 1: ten years, my next guest has been very popular on
1:14
Speaker 1: the Food Network and the Cooking Channel, two channels. I
1:18
Speaker 1: watched a lot. I watched him because a lot of
1:22
Speaker 1: people can't cook. That's why why watch that And a
1:24
Speaker 1: lot of things they cook, I try. So it benefits
1:29
Speaker 1: me both ways. It entertains me and it also feels
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Speaker 1: my belly. He has his own signature line of cooking
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Speaker 1: sauces and spices that are solding hundreds of stores Norway
1:38
Speaker 1: stores worldwide and can be found in my home refrigerator
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Speaker 1: and cabinet. Just let you know, I seasoned with this
1:45
Speaker 1: brother on the regular basis, and you can get him
1:47
Speaker 1: by going to www. Dot Chef Jarnard dot com. There's www.
1:53
Speaker 1: Dot Chef Jernald dot com. He's on the show to
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Speaker 1: talk about minute things, but more importantly, his own cooking
1:59
Speaker 1: show that will air in the first quarter of eighteen.
2:03
Speaker 1: I called him the Family Shop because he got nine
2:05
Speaker 1: kids we got nine kids. You called family family shop.
2:08
Speaker 1: Please welcome to money making Conversation. Chef Gerard Wells. Thank you.
2:16
Speaker 1: You know it's always a ball. Just listen that you talk.
2:19
Speaker 1: It's Jeff, I got a lot of stuff to say
2:21
Speaker 1: about you. You know what I'm saying. Yeah again, I'll
2:25
Speaker 1: tell you about my relationship. When he called on me,
2:27
Speaker 1: I participated in one of his charity benefits, drove down
2:31
Speaker 1: to uh that was making George Jordan uh and mates.
2:35
Speaker 1: Maybe one of my desserts down there, and people couldn't
2:37
Speaker 1: believe how tasty they were. Was a long line of
2:39
Speaker 1: people are way ol Man had a blad, had a
2:44
Speaker 1: blast and just seeing just seeing your creativity, Uh, just
2:49
Speaker 1: come to light on stage and it's there's no wonder
2:51
Speaker 1: people you know while they gravitate towards you, and you know,
2:55
Speaker 1: it was just truly a blessing and honor to have
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Speaker 1: you to come down and engrace the stage and hear
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Speaker 1: it with us and just cut up and have some
3:02
Speaker 1: fun and cut some great food. Now you go. That's
3:05
Speaker 1: the key, because people, you know, people like you. It's
3:07
Speaker 1: different like if you're an athlete, you know, nobody expects
3:10
Speaker 1: you just running for the yard dash. You know, nobody
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Speaker 1: expects you just dunk and you're in a restaurant, you know,
3:15
Speaker 1: but when you're cook now, they look at you different.
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Speaker 1: When you walk through, they go did you bring anything
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Speaker 1: with you? Got anything I can sample? Got in the recipe?
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Speaker 1: So you don't never ask some quarterback for a play.
3:28
Speaker 1: You gotta play I can use. But when you're a
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Speaker 1: cook a bank up, they want to know some extra
3:34
Speaker 1: stuff like how did your season, what's what you put
3:37
Speaker 1: on the bibe queue, how did you make that case
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Speaker 1: so that cake taste so good? What's your season in
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Speaker 1: the meat with That's the question you get on a
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Speaker 1: regular basis, chef, don't you all the time? You know?
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Speaker 1: I can't. I can't go to a function, I can't
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Speaker 1: go to an event that doesn't even pertain to food.
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Speaker 1: And someone is always coming up to me acting about
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Speaker 1: something dealing with some kind of food, some kind of advice,
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Speaker 1: whether or not is it something that I know how
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Speaker 1: to cook or show them how to cook, or had
4:08
Speaker 1: I tried something before? But it's it's it's a non stuff.
4:12
Speaker 1: It's one of those things. Being in the culinary industry,
4:14
Speaker 1: when you're embedded any you can't turn it off. It's
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Speaker 1: it's almost like it's a it's an ongoing twinter for
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Speaker 1: our thing. But but one of the things that I
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Speaker 1: truly I love it. I honestly love what I do
4:26
Speaker 1: and I love sharing them with people. And I think
4:28
Speaker 1: that's one of the biggest things with a lot of
4:30
Speaker 1: us that are in culinary culinary art. We do it
4:35
Speaker 1: and we create the art just for the sake of
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Speaker 1: others loving what we do. And that's all I love
4:41
Speaker 1: talking to See he's a professional. I am just a
4:44
Speaker 1: guy that just goes in the kitchen and just I
4:47
Speaker 1: make a lot of mistakes. But don't nobody know about
4:49
Speaker 1: me exactly. That's when you when you cook, you can
4:53
Speaker 1: make a mistake and fix. When you're begging though mistake,
4:57
Speaker 1: you make a mistaken show up coming out there. Chemistry. See,
5:01
Speaker 1: there's a difference in a lot of people don't realize
5:03
Speaker 1: there's a big difference in cooking and baking. That's why
5:06
Speaker 1: you have a lot of a lot of ships of
5:08
Speaker 1: color culinary art school. They choose wisely on which field
5:12
Speaker 1: they want to go into because of the simple fact
5:15
Speaker 1: bacon is a is a technology and the chemistry within
5:18
Speaker 1: this self. You add the wrong amount of baking soldier
5:21
Speaker 1: or powders to something, you get a completely different effect.
5:25
Speaker 1: You add the wrong color, you at the wrown season
5:27
Speaker 1: and all of these things show up, and bacon versus
5:30
Speaker 1: cooking it can be masked a little more. You messed
5:33
Speaker 1: around and you put the wrong thing in the cake.
5:35
Speaker 1: Now you got a lump side of the cake. And
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Speaker 1: you guess what I'm gonna tell you. A good friend
5:39
Speaker 1: of mine, one of the clients are Ariva Martin. She's
5:42
Speaker 1: at any challenge. The young lady also on the show
5:46
Speaker 1: with Via Fox. She's one of the analysts on her show.
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Speaker 1: And she sent me a recipe she technically her corn
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Speaker 1: bread recipe. She's a rash This is a killer corn
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Speaker 1: bread recipe. Well, you know, Rashaan just can't do what
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Speaker 1: they said. Now, I just can't do what they said.
6:01
Speaker 1: So I added some sugar because I like a little
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Speaker 1: sugar in my corn break. Okay, her recipe didn't have
6:07
Speaker 1: sugar nowhere in it, but I added a little corner
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Speaker 1: and kept it four hundred degrees. And that bad boy
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Speaker 1: came out lump side it because I added sugar. I
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Speaker 1: messed up. Brother. See when you started adding stuff to
6:21
Speaker 1: a recipe, that works. You gotta make heat differences, baking differences.
6:27
Speaker 1: But I'm gonna ride it out. It's that four undred
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Speaker 1: degrees I wrote it out for in degree, so so
6:31
Speaker 1: you know, the inner section of the cake or the
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Speaker 1: other corn bread was not fully cooked. So I just
6:38
Speaker 1: I just cut that little inner part out and road
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Speaker 1: and nobody knew about it. Now. Oh oh, I just
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Speaker 1: took that mid apart out went on by my business
6:51
Speaker 1: brother business. But that's what I just say. That that
6:54
Speaker 1: is just give you an example of what you were saying.
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Speaker 1: If you change something, you alter something overmashing something when
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Speaker 1: you're baking, it's gonna come out when you pull out
7:04
Speaker 1: of the oven or before you pull it out of
7:05
Speaker 1: that because you may have to pull out out of
7:07
Speaker 1: that open early because it's just not gonna work. That's true.
7:12
Speaker 1: That's true. And you know, and baking a lot of
7:14
Speaker 1: things outside of just ingredients, time, temperature. You know the
7:18
Speaker 1: people that for instance, in Denver, Colorado, they're cooking, they're
7:22
Speaker 1: cooking different. You know up in the in the mountains,
7:25
Speaker 1: they're they're baking different because of the temperature range, just
7:28
Speaker 1: the humidity and the atmosphere where they are. All of
7:31
Speaker 1: that plays a factor, and baking is so many things,
7:34
Speaker 1: and you know, and that's why my my heat is
7:36
Speaker 1: off to you always, you know, because I honestly I've
7:41
Speaker 1: I've had to under trying some of your food and
7:43
Speaker 1: watching and seeing seeing some of the videos that you cook,
7:47
Speaker 1: that you that you create, and I think that you
7:49
Speaker 1: do a very good job. Especially one of the biggest
7:53
Speaker 1: things is even how you master the art of no
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Speaker 1: bake recipes for the simple A lot of people gravitate
8:02
Speaker 1: towards those because it takes a lot of the as
8:06
Speaker 1: we say, the nonsense. Will have to try to feel
8:09
Speaker 1: your way through it because the no bay it gets
8:13
Speaker 1: you in and gets you out fast. And guess what,
8:16
Speaker 1: you get that same quality dish out of it. Hey,
8:20
Speaker 1: you gotta love of that. Especially at the same time
8:23
Speaker 1: by providing the no bag option. Guess what I ain't
8:26
Speaker 1: gotta have. Ain't gotta have to catch him four hundred
8:29
Speaker 1: degrees Lord in the summertime, that pays a big price.
8:33
Speaker 1: Time happy, We're to tell you half you love that
8:36
Speaker 1: extra heat. Now, I'm gonna tell you chef. You know
8:40
Speaker 1: he's on my social media every Saturday. He posted a recipe,
8:44
Speaker 1: a video. Um he's been doing it over over a
8:47
Speaker 1: year and consistently because I support him. I support him
8:51
Speaker 1: not only as a friend, but his skill set and
8:53
Speaker 1: he's a hard worker. Well, his hard work is finally
8:56
Speaker 1: taking him to the next level. Something I've been weighing on,
9:00
Speaker 1: something I've been trying to do with him. Well, he
9:02
Speaker 1: has a new show called The New Soul Kitchen. Now,
9:05
Speaker 1: what network is that on? New Soil Kitchen is on
9:08
Speaker 1: Cleo TV, the new network that TV one lunched in
9:12
Speaker 1: conjunction with Comcast NBC, So Cleo TV. Now is that
9:18
Speaker 1: is that? Is there a channel yet or you just
9:20
Speaker 1: know yet? Because it didn't give you an official debate day?
9:23
Speaker 1: Debut day? The debut day um set right now for
9:27
Speaker 1: Cleo TV as a whole is January the nineteenth, um
9:32
Speaker 1: is when the new channel we were appear on all
9:36
Speaker 1: cable outlets such as Comcast, Expenity, things of that nature. Um,
9:41
Speaker 1: the actual day my show are on, we don't know yet.
9:45
Speaker 1: We just we just know that it's gonna be in
9:47
Speaker 1: this in this first quarter between them. But we know
9:51
Speaker 1: that the channel itself goes live January the nineteen, So
9:55
Speaker 1: we're truly looking forward to that. We're gonna come back
9:57
Speaker 1: to the next day. We're gonna break down the new
9:59
Speaker 1: Soul kid because he has a co host and I
10:02
Speaker 1: want to hear about that because Chef loved to talk.
10:04
Speaker 1: You know, he loved to dominate that kitchen. So it's
10:06
Speaker 1: a co host and we're gonna talk about the best
10:08
Speaker 1: thing I ever ate. Oh, you know, I love that conversation,
10:11
Speaker 1: money making conversation. I'm back with my man, Chef Jernard
10:16
Speaker 1: Wells Uh, the family chef. Uh. You've seen him many
10:19
Speaker 1: times on the Food networking the Cooking Channel, or his
10:21
Speaker 1: signature line of cooking sauces and spices and a Soul
10:24
Speaker 1: and hundreds of stores worldwide, and it can be found
10:27
Speaker 1: in Rushan McDonald's home and refrigerate a kitchen and cabinet,
10:31
Speaker 1: or you can go to ww dot Chef Jannard dot
10:35
Speaker 1: com as www dot Chef Jannard dot com and you
10:39
Speaker 1: can buy the product yourself. Um, here's a lot of
10:42
Speaker 1: things happening that I'm so proud of. I've been supporting him.
10:46
Speaker 1: We just create. We hit it off. He came on
10:48
Speaker 1: my show as a as a basic interview like so
10:50
Speaker 1: many other people, and I just felt that he was
10:52
Speaker 1: a person that I wanted to have in my life
10:55
Speaker 1: as a as a friend, and he wanted me to
10:57
Speaker 1: be in his life as a friend, which is cool
10:58
Speaker 1: because it's it's hard when you just want to be
11:00
Speaker 1: a friend. I might go, I don't want that type
11:02
Speaker 1: of relationship. So he said, I like you, you like me,
11:06
Speaker 1: and we love to eat. That was the key. That
11:08
Speaker 1: was the key to the friendship denominator of demat. We
11:11
Speaker 1: as a new show on Cleo TV that's launching this mark.
11:14
Speaker 1: The network is launching this mark with podcast. It's called
11:17
Speaker 1: The New Soul Kitchen. How did you finally get on
11:20
Speaker 1: TV with your own show? Chef? You know, you know,
11:25
Speaker 1: hard working press events always pays off. But then you know,
11:29
Speaker 1: it was a compilation of many things, being at the
11:33
Speaker 1: right place the right time, having the right people in
11:36
Speaker 1: my life to support me. Um Ms Cathy Hughes is
11:40
Speaker 1: a is a is a strong mentor in my life
11:42
Speaker 1: as well, just like you. Um My PR person Carlo
11:47
Speaker 1: Scott has always been advocating for me. And when this
11:50
Speaker 1: opportunity was um new Cleo TV was was spearheaded by
11:55
Speaker 1: Michelle Rice to the GM of TV one. UM. This
11:59
Speaker 1: was one of her brain child and when it was
12:01
Speaker 1: brought to life. One of the things that the network
12:05
Speaker 1: deal was they reached out to one of the top
12:07
Speaker 1: production companies, which is Powerhouse Production that's ran by UM
12:13
Speaker 1: operated by Too African American Ladies out of Jersey, and
12:17
Speaker 1: me already having a great relationship with them. UM. It
12:22
Speaker 1: was just a compilation of so many things come together.
12:25
Speaker 1: And then not to not to mention that I had
12:29
Speaker 1: over ten years of experience with Food Network, so I
12:32
Speaker 1: was already talent that was being groomed for my own
12:35
Speaker 1: anyway and putting into work and just waiting until my turn.
12:39
Speaker 1: And that's what it is. You know. We can't we
12:42
Speaker 1: can't determine when it's gonna come and how it's gonna come,
12:44
Speaker 1: but we always have to be ready. And that's my
12:46
Speaker 1: biggest thing, is just staying ready in life. And so
12:49
Speaker 1: when this opportunity presented itself, and when they presented the
12:52
Speaker 1: concept of the show to me, I knew it was
12:56
Speaker 1: the perfect perfect combination. Being the Emily Chef a show,
13:01
Speaker 1: New Soul Kitchen. One of the biggest things are just
13:04
Speaker 1: recently released Least a cookbook by the name of Southern Modified,
13:09
Speaker 1: and that was the style of cooking that that society
13:13
Speaker 1: that we're going in. We want what we want, we
13:15
Speaker 1: love what we want, but a lot of times we
13:17
Speaker 1: want it in a more health conscious style. And and
13:21
Speaker 1: this show concept has two parts. It has meat cooking
13:26
Speaker 1: the way I'm traditionally known to cook, the cooking in
13:30
Speaker 1: a more health conscious way. But then my co host,
13:34
Speaker 1: her name is Porscha Thomas. Porsha Thomas is also Peter
13:37
Speaker 1: Thomas's daughter. If you remember the show The Real Housewives
13:40
Speaker 1: of Atlanta, UM, he was one of the stars on there.
13:44
Speaker 1: But Peter has a series of restaurants from Charlotte to Miami,
13:49
Speaker 1: and his daughter because she doesn't fall far from the
13:51
Speaker 1: kitchen table because she's a very outstanding cook. But one
13:55
Speaker 1: of the things is as a chef, she's a vegan chef.
13:58
Speaker 1: So the concept of the show is meat cooking the
14:01
Speaker 1: way I cooking. Then imagine having a vegan shift right
14:04
Speaker 1: beside you, breaking bread, chopping it up, having fun and
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Speaker 1: cooking the saying styles of food and I'm cooking it
14:10
Speaker 1: set for a vegan audience. So she's doing vegan. You
14:14
Speaker 1: said you're doing non vegan. Yeah, I'm doing non vegan.
14:19
Speaker 1: So the so the benefits for me is I get
14:21
Speaker 1: to try all the food because she's actually vegan. See,
14:27
Speaker 1: I not understand why you we were inviting me down there.
14:30
Speaker 1: You know, up, I got double food. You know that
14:34
Speaker 1: she's not gonna come over and get this hamburger or
14:37
Speaker 1: this shrimp coming over. Your boy, he just lasagna with
14:40
Speaker 1: me and then you go away and get that vegans like,
14:43
Speaker 1: because you know, I'm like Mikey in the kitchen, I
14:44
Speaker 1: eat it everything and if the dessert, I eat that too.
14:49
Speaker 1: So so just so, so with that being said, what
14:52
Speaker 1: is your personality like? Because you're bigger than life personality.
14:55
Speaker 1: You're up for you, You're you're articulate, you're you know,
14:58
Speaker 1: you have a culinary back round, you're professional, and you're funny.
15:03
Speaker 1: They did they put you with a like Julia Child's
15:06
Speaker 1: type person? What is this person you put your because
15:08
Speaker 1: you can't put you live people in the same room. No,
15:11
Speaker 1: you can't. Actually, uh, I guess to the almost be
15:14
Speaker 1: like the Yan Yan and the Yang the cool that
15:17
Speaker 1: our our characters just merge into each other. She's she's
15:22
Speaker 1: more of the subtle, but don't get a confused. She
15:25
Speaker 1: has a very fun side about herself and she and
15:29
Speaker 1: she loves to just have fun. But it takes me
15:33
Speaker 1: one of those people, as they say, the life of
15:35
Speaker 1: the party, to truly just bring it out. When you
15:38
Speaker 1: got that one friend that's kind of cool, come with
15:41
Speaker 1: the demeanor, and then you got that one friend is
15:44
Speaker 1: just kind of all over the place. I'm their friends
15:46
Speaker 1: all over the place and saying, this person gotta be
15:51
Speaker 1: different from you. Now, yeah, we're talking about it with
15:53
Speaker 1: chef dear Wells just all over the place in the kitchen.
15:56
Speaker 1: Who who was amazing. Here's a new show that's coming
15:59
Speaker 1: out on Cleo TV network. That's a that's a like,
16:02
Speaker 1: I want to say, sister of TV one, sister just
16:05
Speaker 1: a channel for TV one. The new show is called
16:07
Speaker 1: New Soul Kitchen. It's coming out in the first quarter
16:10
Speaker 1: of fact. You know when when when you get that
16:11
Speaker 1: official day, you just drop on the air. You know,
16:14
Speaker 1: you know I'm gonna support you, but just drop back
16:16
Speaker 1: on the air. So we're getting and bring her bring
16:18
Speaker 1: much personality, so you know I can find out you know,
16:21
Speaker 1: she she don't even know what she's about to walk into,
16:25
Speaker 1: but she's like a chameleon to you know me and Vegan.
16:30
Speaker 1: You know, come on that Vegan. You know that's gonna
16:34
Speaker 1: be a fun conversation. So she'll be but you'll be amazed,
16:37
Speaker 1: You'll be you'll be amazing something she had some some
16:41
Speaker 1: amazing dishes, and just seeing her create some of the things,
16:45
Speaker 1: um well, what she usually like nutritional yeas flakes. These
16:49
Speaker 1: is probably falling obviously to certain people. But just seeing
16:52
Speaker 1: how they come together, making cash you nuts into into
16:56
Speaker 1: different butters and stuff like that, and just seeing what
16:59
Speaker 1: she does. You know, I had a ball stepping into
17:02
Speaker 1: her world, because that's what it's about in the field
17:06
Speaker 1: of food or culinary is being able to step into
17:09
Speaker 1: everyone's where inexperienced them because we cooked the way we cooked,
17:13
Speaker 1: because it's about experiencing who I am, and we were
17:17
Speaker 1: paired together to share the ability of how you know,
17:20
Speaker 1: everybody has those friends or family members. I don't care
17:24
Speaker 1: who it is. You may be eating, um me, whatever
17:28
Speaker 1: it is that you eating, but then you always gonna
17:30
Speaker 1: have somebody coming over to the dinner party. They're saying, Hey,
17:33
Speaker 1: I'm a I'm a vegetarian, I'm a vegan, I don't
17:35
Speaker 1: eat cheese. So how do you meet the need for
17:38
Speaker 1: everybody at the party so everybody is happy? And that's
17:42
Speaker 1: what this is about. Im before we get off the air.
17:46
Speaker 1: The best thing I ever ate. You know, he actually
17:50
Speaker 1: invited me to one of the shoots that was at
17:52
Speaker 1: the Battery Park, and I was so mad because I
17:54
Speaker 1: couldn't make it. I couldn't make it. That's free food,
17:58
Speaker 1: free food, free food. One thing you can give Rishawn
18:01
Speaker 1: on a lot of levels. You listen, you checked me.
18:04
Speaker 1: Some really good food is showing up. I'm there. In fact,
18:07
Speaker 1: if there is a a barbecue festival in Texas every year,
18:11
Speaker 1: you paid, like I paid like a hundred dollars to
18:13
Speaker 1: go on there, and I can eat every It's like
18:17
Speaker 1: my fifty restaurants for going there with my little trade.
18:21
Speaker 1: You're going there with a trade and you can go
18:23
Speaker 1: to every restaurant and just give whatever you want. Obviously,
18:27
Speaker 1: oh so so when you told me to come on,
18:31
Speaker 1: that was so mad when I couldn't make it. So
18:32
Speaker 1: for next month, you're part of that very popular series.
18:36
Speaker 1: The best thing I ever ate, best theme I ever ate,
18:39
Speaker 1: I'm changing the name of the show. Thing is not
18:41
Speaker 1: the name of the show. You won't find that if
18:43
Speaker 1: you google it. The best thing I ever ate, which
18:46
Speaker 1: you're air in February, tell me a couple of the
18:49
Speaker 1: places that you send people. Uh that if you recommend
18:52
Speaker 1: that we should go this local to the Atlanta area.
18:55
Speaker 1: Oh man, the best things I ever ate. You know it, yes,
18:59
Speaker 1: next month on the Cooking Channel. But some of the
19:02
Speaker 1: best places, like you said, c l at c ELTs
19:05
Speaker 1: is an amazing steakhouse that's actually sits in the battery.
19:09
Speaker 1: Um it was that Marietta. Uh. The steaks are phenomenal
19:13
Speaker 1: and I wish you had to join me there because
19:15
Speaker 1: I couldn't even finish it all over so much. Oh
19:18
Speaker 1: and the barbecue shrimp are truly to die for. So
19:21
Speaker 1: we got c el It's we got fat Mats, which
19:25
Speaker 1: is a barbecue staple here here in the I missed.
19:29
Speaker 1: He called me on that. Yeah, look, you can't come
19:34
Speaker 1: to Atlanta and not not go to Fat Mats and
19:36
Speaker 1: experience the barbecue there. It's one of those those down
19:39
Speaker 1: home places as we call them, dinner, dit drive ins
19:42
Speaker 1: and dies. It's one of those spots. Don't let the
19:45
Speaker 1: food or the image of the place fool you. Great food,
19:48
Speaker 1: great people, the whole nine yards. Then another place we
19:53
Speaker 1: are high tailed it out to actual Athens, Georgia. Athens, Georgia,
19:58
Speaker 1: it's an amazing restaurant there all homemade, and this is
20:02
Speaker 1: one of the things the best things that I ever
20:04
Speaker 1: ate is about different restaurants that I've experienced. I've taken
20:07
Speaker 1: my family to my kids too, and I just love
20:11
Speaker 1: the food so much that I want to share with
20:13
Speaker 1: the world because I want other people to experience how
20:16
Speaker 1: great this food is. Well, I'm gonna tell you something.
20:19
Speaker 1: I always appreciate the chef. Every Saturday you can catch
20:23
Speaker 1: his favorite restiper. He's on uh at Rashaan McDonald uh
20:26
Speaker 1: my Facebook page. I said this young man because guess what,
20:29
Speaker 1: his a fantastic wife who I probably talked to it
20:32
Speaker 1: more than I talked to you, because she's she's amazing. Uh.
20:36
Speaker 1: But you're keeping successful. You gotta come back when you
20:39
Speaker 1: get that actual date of the h of this new
20:42
Speaker 1: soul kitchen. Uh a date. We gotta bring you back
20:44
Speaker 1: so I can get her as part of the Rushan
20:46
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