- 14 hours ago
Hint of Love Full Movie
Category
🎥
Short filmTranscript
00:00:00Can we please go grocery shopping?
00:00:19The recipe calls for fresh, foraged ingredients.
00:00:23I promise I will not tell.
00:00:26Humans have been doing this for thousands of years, Maddie.
00:00:30Do I look like a cave woman?
00:00:32Look, we no longer have a relationship with our food.
00:00:36Okay, Becky, I have something to tell you.
00:00:38What?
00:00:38I am in an open relationship with an avocado.
00:00:42We just show up at the grocery store, and our food is there without any sense of place or season.
00:00:49I'm a baker.
00:00:51I like to eat, not this.
00:00:55Klaus has three stars, and foraging is being embraced by chefs everywhere now.
00:01:00Did you hear that?
00:01:15Oh, oh, oh.
00:01:17Becky.
00:01:19Just two more to go.
00:01:20Do you always put in this much effort for every chef you work with?
00:01:38Of course.
00:01:39If my name is going to be on the cookbook, then every recipe has to be perfect.
00:01:45Hey.
00:01:46Hmm.
00:01:47Those vegetables?
00:01:48Not going to wash themselves.
00:01:50Yes, ma'am.
00:01:51All right, so here's what I want you to do.
00:02:04I want you to grab a handful of each.
00:02:07Will Fryer, are you kidding me?
00:02:09Throw it into the breading.
00:02:11Get right on in there.
00:02:13Yay.
00:02:15One more.
00:02:15Awesome.
00:02:18Now I want you to rock and roll.
00:02:20Dunk.
00:02:22Dip.
00:02:24Bread.
00:02:26Look at that.
00:02:28Bang.
00:02:29So, once you have all your chicken fingers completely dusted and ready to go into the oven, I want you to heat for 15 until they're GBD.
00:02:36That's golden brown delicious.
00:02:37And bada boom, done.
00:02:39Like I always say in the kitchen and in the garage, dirty hands are a sign of happiness.
00:02:43No.
00:02:46Come on, he's amusing.
00:02:48Mediocrity shouldn't be good enough.
00:02:51Wow.
00:03:04Okay, you need to be making your own dishes instead of others, Bex.
00:03:08So, who's this mysterious date you're going on with tomorrow?
00:03:14And are you going to bring him to my cookbook signing?
00:03:18Robert Flanagan.
00:03:19The food critic?
00:03:21Why didn't you tell me?
00:03:23Because you hype everything up like it's the Oscars.
00:03:25Uh, no.
00:03:26Okay, but this is a huge deal, so what are you going to wear?
00:03:28It doesn't even matter because I have to reschedule.
00:03:30Uh, no, no, no, no, no.
00:03:32No.
00:03:32Yes, I need the time tomorrow to prep for a new client.
00:03:35You need to focus more on yourself instead of playing cavewoman to your cookbook clients.
00:03:41Mm.
00:03:43Everything will change once I become partner.
00:03:49Whoa!
00:03:50What are you doing?
00:03:51Promise me you won't cancel.
00:03:52You would never.
00:03:53I'll stick my face in and not even tell you how it tastes.
00:03:56Okay, okay, I'll go.
00:04:02I'll go.
00:04:04And Oscar for Best Supporting Friend goes to...
00:04:07Me.
00:04:08Me.
00:04:22Hi.
00:04:23Hey, honey.
00:04:24Nordic cookbook this time.
00:04:26Spicy carrot kale juice.
00:04:28Good for the pores.
00:04:29Oh.
00:04:29But don't drink too much in one sitting or you're going to turn orange.
00:04:32Like a spray-on tan.
00:04:33Well, thank you for the advice, Mom.
00:04:35What cookbook's next?
00:04:36Well, I have a French chef client.
00:04:39Nice.
00:04:39So, you know, Carol's nephew is single.
00:04:43He's a tax accountant.
00:04:44Oh, would you look at the time?
00:04:45I am running late for work.
00:04:47Yeah, but you could always bring one of those cookbook chefs over for dinner.
00:04:50I love you, Mom.
00:04:52Love you.
00:04:53Oh, love you, too.
00:04:54Bye.
00:04:55Bye.
00:05:03Morning, Shay.
00:05:04What do you think about a quiche encyclopedia?
00:05:22Marty, why?
00:05:23Do you really think there's a market for that?
00:05:26Give me one reason not to fire you right now.
00:05:29Did you just come directly from your kitchen?
00:05:32How dare you make adjustments to my recipes?
00:05:36I have three gold stars.
00:05:39What do you know?
00:05:40Enough to make the dishes.
00:05:44Unlike other editors, Klaus, I not only edit the cookbook design and text,
00:05:49I also make and test every recipe myself, right down to foraging for the ingredients, just as you specified.
00:05:56From the forest?
00:05:58Fresh.
00:06:00Now, that dish didn't match the way it tasted in your restaurant, so I went ahead and changed the ingredient amounts.
00:06:07As a suggestion only.
00:06:09I also simplified the instructions.
00:06:12You're welcome.
00:06:13Well, I disagree with all your other notes.
00:06:18What is wrong with this for the cover?
00:06:23Klaus, are we cooking you?
00:06:27I am my restaurant.
00:06:29Everybody does it these days.
00:06:35Exactly.
00:06:37My first client, the Esteban Olea, was the first to put himself on the cover of his cookbook a decade ago
00:06:43to subvert the concept of cookbooks themselves.
00:06:46That trend has since trickled down into the bargain bins of the bookstores.
00:06:51Get it done.
00:06:53Single father's cooking.
00:06:54Now, this is an example of how that trend is just passe.
00:07:01Hmm.
00:07:03I was skeptical, but, uh, you are good.
00:07:09You.
00:07:13Okay.
00:07:14I will follow your advice.
00:07:22He's a treat.
00:07:22Oh, yeah.
00:07:24You know, if you keep this up, you will make partner very soon.
00:07:44Hi there.
00:07:45I'm just waiting on someone, but we have a reservation under Flanagan.
00:07:52Whoa.
00:07:57It's Will Fryer.
00:07:58Hey, man.
00:07:59Your book totally saved me cooking for my daughters.
00:08:02That's great.
00:08:03I'm really happy to hear that.
00:08:04Hey, how you doing?
00:08:05Hey, would you mind if we grab a photo with you?
00:08:07No, of course.
00:08:08That sounds great, man.
00:08:08Oh, cool.
00:08:09Let's do it.
00:08:10Let me see this here.
00:08:12Okay.
00:08:14I don't know.
00:08:15Yeah, it's not working.
00:08:16Try it.
00:08:16Okay.
00:08:17We got to turn the camera.
00:08:18Yeah, I do this all the time.
00:08:19Yeah, no.
00:08:21Excuse me, miss.
00:08:24Would you mind?
00:08:27No.
00:08:28Thanks.
00:08:29All right.
00:08:29One, two, three, get it done.
00:08:35There you go.
00:08:36Oh, man.
00:08:37Yeah, no, of course.
00:08:38Absolutely rock and roll, guys.
00:08:48Mm-hmm.
00:08:50I'm Will Fryer, by the way.
00:08:51I'm waiting on someone.
00:08:52Oh, yeah, me too.
00:08:55Big business meeting.
00:08:57Mm-hmm.
00:09:01So what's good here?
00:09:03Everything.
00:09:04Oh, nice.
00:09:06Looking forward to that.
00:09:07Did you hear that they have melon caviar in their sorbet now?
00:09:10It's great.
00:09:11They have this machine.
00:09:12It flash freezes the melon puree.
00:09:13I'm familiar with it.
00:09:14Oh, okay.
00:09:15Yeah.
00:09:16Some chef.
00:09:18I forget his name, but he calls it techno-emotional cuisine, which I don't even really know what
00:09:22that means, but I think that means...
00:09:23Esteban Olia.
00:09:24That's it.
00:09:25Yes.
00:09:27Ah, do you know him?
00:09:29I helped him coin the term.
00:09:31What does it mean?
00:09:33Hi, Robert.
00:09:34Hello.
00:09:36Nice to see you.
00:09:36Hi.
00:09:38Uh, Flanagan for two, please.
00:09:41Thanks.
00:09:41Hi.
00:09:42How was your day?
00:09:43Yeah, good.
00:09:43Thanks.
00:09:45I guess I missed the memo on the tweed.
00:09:50I loved your column on how deconstructed cuisine is overhyped.
00:09:55I got so much flack for writing that.
00:09:57Somebody had to say it.
00:09:59I have to admit, I own several cookbooks you've edited.
00:10:03Which ones?
00:10:04All of them?
00:10:07Hmm.
00:10:07And have you made anything from them?
00:10:10The books are gorgeous.
00:10:13So I hear you're a train shop.
00:10:18Cordon Bleu.
00:10:20So where's your cookbook?
00:10:24I haven't had time.
00:10:25What if you did one?
00:10:27What if you did one?
00:10:27What would it be?
00:10:29Ah, French Nouvelle.
00:10:32I guess Southwestern.
00:10:34Where my family is from as a tribute.
00:10:37What about you?
00:10:38Did you always want to be a food critic?
00:10:41I have some culinary training, too.
00:10:44Yeah, but I was no good.
00:10:46And not a big fan of knives.
00:10:48I'm kind of clumsy, actually.
00:10:50Apparently my palate's better suited for being a critic.
00:10:53Oh, naturally fussy.
00:10:55Life's too short to eat poorly.
00:10:57I agree.
00:11:00Thanks.
00:11:00Oh, we didn't order this.
00:11:04I did.
00:11:06Yeah.
00:11:06The chef's a friend of mine, and I had to make something special just for you.
00:11:11You were speaking on a publishing panel I attended a while back,
00:11:15and they jokingly asked everyone what their guilty pleasure food was.
00:11:19And you said mac and cheese.
00:11:22You remembered.
00:11:24Oh, I agreed.
00:11:25So, so you got them here at this beautiful seafood restaurant to make me mac and cheese.
00:11:36I mean, it has Dungeness Crab and Gruyere.
00:11:43Smooth, Robert.
00:11:45Too smooth.
00:11:47I'm glad we managed to make this work with our schedule.
00:11:51Me too.
00:11:55Well, I had fun.
00:12:03So did I.
00:12:04Yeah, maybe we could do it again sometime.
00:12:06Yeah.
00:12:09My friend is actually having a book signing.
00:12:11She's a baker.
00:12:12I'd love if you could come.
00:12:14Send me the details.
00:12:15Okay.
00:12:20Hey, Will Fryer.
00:12:23The, uh, cooking show, right?
00:12:26Yes.
00:12:32Talk to you soon.
00:12:33Okay.
00:12:34Good date.
00:12:51Why is that any of your business?
00:12:53You really don't like small talk.
00:12:56Nope.
00:12:57Bada boo.
00:12:59So you have seen an episode.
00:13:01That's okay.
00:13:02I take it as a compliment.
00:13:05Well, have fun slaying your recipes, Will Fryer.
00:13:11Have a lovely night, pretentious lady that doesn't like me very much.
00:13:16Drive safe.
00:13:17Seatbelts.
00:13:18We need to start looking ahead to your next cookbook.
00:13:29Ah, way ahead of you.
00:13:30Southwestern cuisine.
00:13:31Where'd you get that idea?
00:13:33David.
00:13:33What was that assignment they gave you in school?
00:13:36My teacher asked us where our parents are from.
00:13:40He had no idea what to say for me.
00:13:43We traveled around a lot when I was a kid because of my father's job, right?
00:13:46The place that felt most like home was Albuquerque, because my grandparents were there.
00:13:50My grandpa was an amazing cook.
00:13:52He was my hero.
00:13:54But we lost all of his recipes.
00:13:56I want to give David something meaningful.
00:13:58Some kind of tradition.
00:14:00Maybe this is a way that I can introduce him to his great-grandfather.
00:14:05I dig it.
00:14:06He digs it.
00:14:07You know that, bud?
00:14:09I did.
00:14:10So, as you know, Get It Done, Single Father Cooking was a huge sleeper hit on Amazon.
00:14:15Yes.
00:14:16Huge.
00:14:17But it was also heavily panned by critics.
00:14:19What do they know?
00:14:20They influence a lot of people, Will.
00:14:22So?
00:14:23Late-night talk show hosts made jokes about you in their monologues.
00:14:28Oh, really?
00:14:29I bookmarked all the clips.
00:14:31Yes, I know.
00:14:32I saw them.
00:14:32Okay.
00:14:35Look, I don't care what the critics have to say.
00:14:37As long as I get to help the parents who have a hard time managing to cook for their children the same way I did.
00:14:43I know.
00:14:44But I'm concerned you'll lose them, too.
00:14:46All this negative talk around you, people won't trust you as the go-to guy for these practical and easy recipes if all they ever hear are jokes.
00:14:54I can handle it.
00:14:55Right?
00:14:55I can handle it.
00:14:56I know you can.
00:14:57But you can't help people if they don't trust you.
00:15:07All right.
00:15:08What do we do?
00:15:10We get help.
00:15:12We get somebody who can elevate your brand with this new cookbook.
00:15:15Oh, like a spokesperson?
00:15:16No.
00:15:17Becky Bear.
00:15:19Becky Bear?
00:15:20That's not a real name.
00:15:21That sounds made up.
00:15:23She is the most sought-after cookbook agent editor.
00:15:26The best.
00:15:26And with this Mentum, Caner and Smith will be interested.
00:15:34What do you think?
00:15:35I think you should do it.
00:15:37Good idea?
00:15:38Yeah.
00:15:39It is.
00:15:43All right.
00:15:44Let's get it done.
00:15:45Yes.
00:15:47Good choice.
00:15:48Yeah.
00:15:49This is a good one.
00:15:50Oh, no.
00:15:58You didn't say it was that, Becky.
00:16:01Wow.
00:16:02This is awkward.
00:16:03Why?
00:16:04I just didn't realize that you were...
00:16:06You?
00:16:10Who else would I be?
00:16:12I don't know.
00:16:13Do you guys know each other?
00:16:15I took his picture.
00:16:20Uh, great.
00:16:22Miss Bear, thank you for meeting with us today.
00:16:25I'd like to present to you our proposal for Will Fryer's latest cookbook.
00:16:34Oh, dear God.
00:16:36What?
00:16:37I'm from Santa Fe.
00:16:39Nice.
00:16:40I lived in Albuquerque.
00:16:43I'm really going to have to simplify this for you.
00:16:46So, have you ever cooked Southwestern cuisine before?
00:16:49Yes.
00:16:50Once or twice.
00:16:51So, no authentic experience?
00:16:55No.
00:16:56I ate it as a kid.
00:16:57Does that count?
00:16:59I'm sorry.
00:17:00I am really trying to keep an open mind here, but...
00:17:04No.
00:17:06Why not?
00:17:07Because I can't, in my right mind, let you butcher my hometown's dishes.
00:17:12You know, I get the feeling that you didn't like me even before you met me.
00:17:16It's not personal.
00:17:19Are you sure?
00:17:22If you'll excuse me, I have a lot to do, and performing culinary triage is low on my list.
00:17:28Good luck, gentlemen.
00:17:29Can you tell me what's going on?
00:17:34Triage.
00:17:36Is she the best?
00:17:43We can go elsewhere, ma'am.
00:17:45Is she the best at what she does, Stevie?
00:17:47Yeah.
00:17:48No question about it.
00:17:49She did these, and they are phenomenal.
00:17:52I got an idea.
00:18:04So, I'm not loving this photo.
00:18:06The duck egg is overwhelmed by the spinach and ramsin sauce.
00:18:10Congratulations.
00:18:11Will Fryer just signed a book deal with us, because of you.
00:18:15Yeah, I know.
00:18:16He's a little below our normal clientele.
00:18:18Way below.
00:18:19Yeah, but...
00:18:20Like, down a mineshaft below.
00:18:21Yeah, well, let's be honest.
00:18:23We do aspirational books.
00:18:25You know, coffee table fare?
00:18:26Like luxury cars.
00:18:28The man's last release was the Ford truck of cookbooks.
00:18:32That man needs help, Marty.
00:18:34Yeah, and that's why the partners and I are assigning you to him.
00:18:41Why are you doing this to me?
00:18:43Well, only you can turn water into wine, Becky.
00:18:46Turn lemons into mojitos.
00:18:50Listen, you elevate Will Fryer's cookbook,
00:18:53we'll elevate you to partner.
00:19:05Constructing a lasagna is like constructing the foundation of a house that you can eat.
00:19:10I'm gonna get a lot of heat for using these pre-chopped onions, but I'm not a chef.
00:19:15I'm a single dad.
00:19:16Then why are you teaching people?
00:19:20Now back to our masterpiece.
00:19:22Don't worry about biffing it.
00:19:23Just get in there and get after it.
00:19:27Biffing.
00:19:28What does that even mean?
00:19:29Oh, it's Geisling for messing up.
00:19:32I dated that contractor, remember?
00:19:33Oh, yeah, right.
00:19:35Yeah.
00:19:36So, how was your date with Robert?
00:19:41Okay.
00:19:42So, he was very refined.
00:19:45And we really connected over food,
00:19:47and he even got the chef to make me a mac and cheese as a cute little joke.
00:19:51Nice.
00:19:51You love mac and cheese.
00:19:53Mm-hmm.
00:19:54He's, um, going to be my date for your cookbook signing.
00:19:58You guys could be like a foodie power couple.
00:20:00Oh, I know.
00:20:01A romance Somali, I could not have thought of a better pairing.
00:20:05Most recipes call for an hour, but I say power cook it and get it down to 30.
00:20:09Kids gotta eat you, right?
00:20:11Ugh.
00:20:14Stop overreacting.
00:20:16That guy is just so reckless with his food.
00:20:19Oh, please.
00:20:20His ingredients are plain bad nutrition for kids.
00:20:23This is a great opportunity, Becky.
00:20:25For whom?
00:20:26If you can elevate this guy, think about it.
00:20:28You'll get your promotion, and you'll elevate your reputation to godlike status.
00:20:32Ha-ha.
00:20:33Godlike, because it's impossible.
00:20:36Okay, think of it like a culinary miracle.
00:20:38Bada-boom.
00:20:43Maybe I can do this.
00:20:45Turn this one-man wrecking ball around.
00:20:47You're not wrong.
00:20:49Flip the script.
00:20:49Take him from the culinary bargain bin to Hope Cuisine.
00:20:56Yeah, no, that's probably not.
00:20:59Yeah.
00:20:59I'll do something.
00:21:00Good morning to you two.
00:21:14Let me be clear.
00:21:16I was assigned to you.
00:21:18Okay.
00:21:19But as a professional, I always do my best.
00:21:21And you, Mr. Fryer, will need more than that.
00:21:23You just call me Will.
00:21:25Big Will.
00:21:27Captain Will.
00:21:27Sir William.
00:21:32Just anything but Willie, really.
00:21:34This is going to be the biggest improvement ever seen by womankind.
00:21:38Like a mild elevation.
00:21:40Speed bump.
00:21:41It's more like Mount Everest squared.
00:21:44But I am prepared to show you the light, Will.
00:21:48Make yourself at home.
00:21:50This is homework.
00:21:51Decisions and research you have to do before we get started on work tomorrow.
00:21:55Tomorrow?
00:21:57Or why are we starting today?
00:21:59Well, I get the feeling you haven't really thought this through.
00:22:02Like, what kind of dishes you're going to make?
00:22:06Well, I mean...
00:22:09No.
00:22:12Will, I can help you.
00:22:13This cookbook and your reputation can be improved by leaps and bounds if you listen to me.
00:22:20I have 10 years experience, 12 best-selling cookbooks, and a perfect track record of getting culinary art into regular people's homes.
00:22:29So please, just listen, okay?
00:22:32Are you done with this little speech?
00:22:40Okay.
00:22:41Here's how this is going to go down.
00:22:43I hired your firm.
00:22:45Which means you work for me.
00:22:48And if you listen to what I need help with when I ask for it, this will indeed be a great cookbook.
00:22:56Now, I don't have any illusions.
00:22:58I know I need help.
00:23:00And I knew going into this that you'd be a pain.
00:23:02But I'm okay with that.
00:23:04Truly.
00:23:05Because this cookbook is very personal.
00:23:08So instead of giving me a list of references of a bunch of uptight restaurants that I've never heard of before,
00:23:14why don't you just try listening to me?
00:23:17Go ahead.
00:23:18I haven't gotten to the next part yet.
00:23:24Of course not.
00:23:26Stop fighting.
00:23:27Hey, pal, we're not fighting.
00:23:29We're, um, communicating.
00:23:32Becky, this is my son, David.
00:23:35Hey, David.
00:23:36Nice to meet you.
00:23:37I am Becky.
00:23:38Are you that crazy woman going to help my dad?
00:23:42Uh, I am passionate.
00:23:46I think that's what your dad wanted.
00:23:48Mm-hmm.
00:23:50Becky's a really good cook, buddy.
00:23:52Have you seen our kitchen?
00:23:54Oh, well, I was sort of just looking...
00:23:57This is the stove.
00:24:00Beautiful.
00:24:01The sink.
00:24:03I love that sink.
00:24:04And the fridge.
00:24:06Oh.
00:24:07Would you like some orange juice?
00:24:09I would love some orange juice.
00:24:12You're welcome.
00:24:20You know breakfast is the most important meal?
00:24:23Yeah, but do you like pizza?
00:24:24Mac and cheese?
00:24:25No, who doesn't?
00:24:26What about Pop-Tarts?
00:24:28Mmm, I know so many things better than Pop-Tarts.
00:24:31Really?
00:24:32What?
00:24:33Well, it's a secret.
00:24:34But I will show you if you're helpful with the cookbook.
00:24:38Can you help me make some scrambled eggs?
00:24:41I would love to.
00:24:42I like her.
00:24:44At least one of you does.
00:24:48All right.
00:24:49Pulls in here?
00:24:50Yep.
00:24:52Is that enough eggs for you, sir?
00:24:54That's probably enough eggs.
00:24:56Maybe too much.
00:25:03Whoa.
00:25:04That reminds me.
00:25:06David's going to have the final say on all the recipes in the cookbook.
00:25:09What do you mean?
00:25:10He's going to be our master taste tester.
00:25:13May I ask why?
00:25:15Because he's our demographic.
00:25:16I'm making the book for single parents and their kids.
00:25:18So critics, like David, are the only opinions that matter to me.
00:25:27Oh, wait.
00:25:27You're serious?
00:25:28Yeah.
00:25:29I'm just...
00:25:29Hey, listen.
00:25:31Eight-year-olds are a lot pickier than you think.
00:25:32This is going to be tough.
00:25:34Um, well, I think that's really sweet.
00:25:38But I am trying to save your brand.
00:25:41And I'm trying to maintain it.
00:25:48Taquitos are from Los Angeles.
00:25:51Really?
00:25:52Interesting.
00:25:53Well, I want them.
00:25:54My mother made them for me when we were living in Albuquerque.
00:25:56Put them down.
00:25:57Okay, well, you're only allowed two different kinds of chili sauces, red and green.
00:26:02Allowed?
00:26:03Yeah, if it's from New Mexico, yes.
00:26:06Whoa, whoa, whoa, whoa, whoa, whoa, whoa.
00:26:08Don't you dare.
00:26:10Well, I just wanted to defrost them a poquito.
00:26:13Well, you should have done that naturally.
00:26:14And that pork has to marinate overnight.
00:26:17Overnight?
00:26:17I don't have time for overnight.
00:26:19Well, it works great for me.
00:26:21My recipes are quick and easy.
00:26:24And that is why they taste terrible.
00:26:26Practical.
00:26:27They taste practical.
00:26:28Can you plug me back in, please?
00:26:30Okay, and what about your ingredients?
00:26:32Show me your pantry.
00:26:41Oh.
00:26:42Oh.
00:26:44Will.
00:26:46None of this is authentic.
00:26:48What do I mean?
00:26:49You need to use fresh ingredients, and that will make everything healthier.
00:26:52What about sort of fresh?
00:26:54What does that mean?
00:26:55Recently canned?
00:26:56Um, in the essence of fresh.
00:27:01Fresh-like.
00:27:05I'm messing with you.
00:27:06Okay, look.
00:27:07Can you just dial it back with the righteousness and hear me out on what I'm going for here?
00:27:12Okay, go ahead.
00:27:14What are you doing?
00:27:19I'm making a meal in under 20 minutes.
00:27:22I feel like I'm in a game show.
00:27:33I feel like I'm in a game show.
00:27:33Oh, you must be pioneering can-to-table.
00:27:39I actually can't watch this.
00:27:43It is stressing me out.
00:27:43It's about convenience, Becky.
00:27:45All right, ready?
00:27:51Whoa, no!
00:27:52It's happening!
00:27:53No!
00:27:53It's happening!
00:27:54Ugh!
00:27:57All right.
00:28:00Whoa, do you even know how much that is?
00:28:01It's the yummy amount.
00:28:03No, really, really.
00:28:05Do you know?
00:28:05I don't have time to know.
00:28:07I've got 20 minutes.
00:28:07Okay, stop.
00:28:10What?
00:28:10A test.
00:28:11Turn around.
00:28:12Okay, how much is in each?
00:28:23Easy.
00:28:24Teaspoon, tablespoon.
00:28:25Teaspoon, a quarter cup.
00:28:27We'll live.
00:28:28The difference is much spicier for a child.
00:28:31Listen, I'm about getting it done.
00:28:33I get it done, Becky.
00:28:37This is my nightmare.
00:28:39This is my nightmare.
00:28:42Under 30 minutes.
00:28:49Under 30 minutes.
00:28:50That's not the most important part of making a dish, Will.
00:28:53My tired, hungry, restless child can now fill his tummy.
00:28:58Tell me how that's not important.
00:28:59Ha!
00:29:00Dig it.
00:29:02Get the big piece.
00:29:03Get the big piece.
00:29:03Yeah, yeah, yeah.
00:29:07Not bad, right?
00:29:08There is potential in there, in there somewhere.
00:29:16That's right.
00:29:18I guess.
00:29:22Told you.
00:29:23Okay, uh, worst diva chef client.
00:29:30Go.
00:29:30Oh, well, each one is a diva.
00:29:32They wouldn't get to where they are otherwise.
00:29:35I had this one paleo chef.
00:29:37He liked to char everything.
00:29:38So, each dish came out looking like a, uh, brown mass.
00:29:44Will Fryer.
00:29:45He's up there.
00:29:46Ooh.
00:29:47How's that going?
00:29:49Um.
00:29:49I imagine it's like watching a child eat their Play-Doh kitchen set.
00:29:54I love a good challenge.
00:29:56And, I mean, if I can get him up to our level, then...
00:29:58Uh, that won't happen.
00:30:00There is a place for homemade practical cooking.
00:30:02Yes.
00:30:03Incredible food doesn't have to cost much, but...
00:30:06He doesn't inspire people to cook better.
00:30:09He just reassures them that being lazy is okay.
00:30:13He just needs to strive for better.
00:30:15And, if I can get him even halfway to incredible, we've won.
00:30:20Becky, bless you for trying, but...
00:30:23He's just an entertainer.
00:30:25I'm going to turn him into a teacher.
00:30:28You're pretty amazing, aren't you?
00:30:31So they say.
00:30:33Hey, I'll do a taste test for you if it'll help.
00:30:35You must really like me, putting your life on the line like that.
00:30:40Maybe.
00:30:41Maybe.
00:30:46Hi.
00:30:49Food is magical to me.
00:30:51You know, even if you have a terrible day,
00:30:53you know, you eat a good meal,
00:30:55everything just becomes right.
00:30:57It's so true.
00:30:58You know, cooking was always a very large part of my family.
00:31:03My mom.
00:31:04She used to host these huge feasts
00:31:07that just invite everybody.
00:31:09And I guess I just loved how it would bring everyone together.
00:31:12It's more than that, though.
00:31:15It's art.
00:31:16Yes.
00:31:17But it's interactive, performative.
00:31:20Exactly.
00:31:21That, too.
00:31:23Most people don't appreciate that.
00:31:24You could have skipped the line.
00:31:30Oh.
00:31:31Well, that would have been rude.
00:31:33I'm Madeline, and you must be Robert.
00:31:36Yes.
00:31:36The power of pie.
00:31:43Becky here is my agent.
00:31:45She's been with me throughout the entire process,
00:31:47and not just because she's my friend.
00:31:49It's because she is the best.
00:31:51Oh.
00:31:51She is quite impressive.
00:31:56She is indeed.
00:31:58Don't forget it.
00:32:02On the house.
00:32:03Oh.
00:32:06Anyway, I'll be done pretty soon here.
00:32:07You two hanging out?
00:32:08I can't.
00:32:09Robert has an early flight in the morning.
00:32:12I'm a judge in a culinary competition in San Francisco.
00:32:15Oh.
00:32:16Well, until next time, Robert.
00:32:19What?
00:32:26Be nice to her, or I'll bake you.
00:32:28Oh.
00:32:29Watch out.
00:32:30She will.
00:32:33You should stay.
00:32:34Hang out with your friend.
00:32:36You sure?
00:32:37Hmm.
00:32:38I'll text you as soon as I get back.
00:32:40Please do.
00:32:49Soap papillas.
00:32:57Put it on the list.
00:32:59Those are delicious.
00:33:00Mm-hmm.
00:33:02Sole.
00:33:03Oh, that's a given.
00:33:05All right.
00:33:06Tex-Mex fajitas.
00:33:08Mm, I don't know.
00:33:08My mom never really made those.
00:33:10Well, we have to broaden if we're going to make it to 75 recipes.
00:33:14Nachos.
00:33:15Mm, no.
00:33:17Why?
00:33:18Why not?
00:33:19You're not a blow park.
00:33:20I'll draft your fajitas if you draft my nachos.
00:33:23Mm-mm.
00:33:23And we can make them fancier, you know?
00:33:25Put stuff on them so it's not just tortilla chips.
00:33:27Okay.
00:33:28A chip dinner?
00:33:29Not healthy for kids.
00:33:30Who doesn't like nachos anyway?
00:33:32That's like hating freedom.
00:33:33I'm not putting nachos on the list.
00:33:35I have standards.
00:33:36Okay.
00:33:37I have standards.
00:33:41We can fight about this later.
00:33:42We need to talk about the design of your book.
00:33:45Maybe you'll have some taste and actually surprise me.
00:33:49That's not nice.
00:33:52People can't be afraid to get a dirty.
00:33:55Okay.
00:34:02Less than 8,000 pages.
00:34:08Ah.
00:34:08Well, uh, Becky, that's the size of a kitchen counter and a rental unit.
00:34:14Okay, Will, fine.
00:34:15You show me what you like.
00:34:17Okay, I will.
00:34:21Nope.
00:34:23Nope.
00:34:23Nope.
00:34:24No.
00:34:25Oh.
00:34:25You have my cookbook.
00:34:33I mean, who doesn't?
00:34:35Just because I have to stay on top of the trends.
00:34:38That is it.
00:34:39I knew you were a fan all along.
00:34:40Okay.
00:34:41Let's go see a broader range of books.
00:34:44Can we sign that copy?
00:34:46Nope.
00:34:46I can sign it.
00:34:47Do you know my audience at all?
00:34:58What's wrong with this one?
00:34:59It's intimidating.
00:35:00How so?
00:35:02The dish.
00:35:03It's phenomenal.
00:35:04So what's the issue?
00:35:07What, do you want to put a burnt piece of toast on the front?
00:35:09It's not approachable for people with a little cooking experience.
00:35:13Will, your audience can be aspirational.
00:35:16The current trend right now is lifestyle cookbooks.
00:35:19So how to throw a feast like this, how to host that, how...
00:35:22Okay, I understand that.
00:35:23But I mean, like, we're up on Mars right now, and I need to be down on Earth, okay?
00:35:28I mean, look, I want a nice, friendly, accessible cookbook that inspires parents to, you know, take the first step.
00:35:36So you're worried about alienating people?
00:35:39And that's why you make your food terrible?
00:35:43Accessible.
00:35:45Okay.
00:35:47Look, if we're going to elevate your brand, you have to take more than two little baby steps.
00:35:54Okay.
00:35:55Can we get a coffee?
00:35:58Yes.
00:35:59All right, let's do that.
00:36:01You're buying.
00:36:04Okay, so let's talk about your introduction.
00:36:06What do you want it to say?
00:36:07I don't know yet.
00:36:10Oh, classic.
00:36:12Let's start at the beginning.
00:36:14How did you get into my business?
00:36:16Your business?
00:36:17Okay.
00:36:18Um, David's mother passed away when he was two, and I very quickly realized that I was in way over my head.
00:36:25Will, I'm so sorry.
00:36:27I can only imagine how hard that must have been.
00:36:33So I didn't want to subject David to my bachelor days of fine dining, cooked noodles, and hot dogs.
00:36:41Nachos?
00:36:41That's right.
00:36:43But I wanted to do better.
00:36:44So when I started to look for tips, I realized how little attention they were paying to single parents and little single fathers.
00:36:51Hi.
00:36:51Hi.
00:36:52Uh, two lattes.
00:36:55Keep the chance.
00:36:55So I started blogging my cooking efforts.
00:37:00I don't know if it was because there's a lack of competition or because I'm completely irresistible.
00:37:05Things started to really come together.
00:37:07You know, and despite all the criticism, I was really proud that I got to help single parents like myself.
00:37:12Well, I'm sure you have.
00:37:18See, the one thing you have to understand is, as a single parent, I have to get both of us ready in the morning.
00:37:23Then I got to get him to school, and I got to work a long day.
00:37:26After I pick him up from the babysitter, there isn't a lot of time to make a meal, you know?
00:37:30I don't have the energy to marinate something overnight or three hours of prep.
00:37:34But I still want him to have a home-cooked meal.
00:37:37So what I'm trying to say is, it's not that I don't care about what you're saying.
00:37:42It's just that I need something more practical.
00:37:47I don't know what it's like to be a single parent.
00:37:50But I do think that we can keep things practical and strive for better standards.
00:37:55Let's push that extra mile for both you and David.
00:37:59Instead of justifying shortcuts for the sake of convenience.
00:38:02All you have to do is convince yourself.
00:38:04Old habits die hard.
00:38:06And then you'll convince your audience, too.
00:38:10Are you a won't or a will?
00:38:15Oh, that was so painful.
00:38:17I have been waiting to drop that on you all day.
00:38:20That was so bad.
00:38:22You're welcome.
00:38:22So what made you want to rip apart cookbooks?
00:38:29I always loved cooking with my mom, ever since I was a little girl.
00:38:34I loved the way it brought everyone together.
00:38:37I loved how happy it made everybody.
00:38:39I was hooked.
00:38:41And then I found out my mom wanted to be a French chef.
00:38:43So I studied at the Cordon Bleu in Ottawa.
00:38:45I bounced around from kitchen to kitchen and even had dreams of opening my own restaurant one day.
00:38:52I figured out I had a skill for editing cookbooks.
00:38:55So I combined that with my culinary training and I never look back.
00:39:01Hmm.
00:39:03You miss being a chef?
00:39:08Yeah.
00:39:08Yeah, I do, actually.
00:39:10What was your favorite New Mexican dish growing up?
00:39:17Okay, so just outside of Santa Fe, there is this little place.
00:39:21They have the best carne atavada you'll ever have in your life.
00:39:24And their chili sauce, unbelievable.
00:39:27Sounds good.
00:39:28Mm-hmm.
00:39:28What else?
00:39:29How much time do you have?
00:39:31How much time do we need?
00:39:33A while.
00:39:34Okay.
00:39:35Outside of Las Vegas, New Mexico.
00:39:38How's it going with Will Fryer?
00:39:39I think we're finally getting on the same page.
00:39:41Oh, great.
00:39:42So when can I see a mock-up?
00:39:44We'll have it done in a few months.
00:39:45Right now I need to focus on my other clients.
00:39:47Months?
00:39:47Becky, we've got Will on a summer release slate.
00:39:50Well, that's news to me.
00:39:51Yeah, well, you weren't in the office yesterday.
00:39:53And our department needs the sales boost badly.
00:39:55And that's why we took Will on in the first place.
00:39:58So make it happen.
00:39:59We need that mock-up in a few weeks.
00:40:02Marty, we're gonna...
00:40:02I thought I could rely on you, Becky.
00:40:08You can.
00:40:09All right.
00:40:21Oh, boy.
00:40:23Hey, I thought we were off today.
00:40:25My boss pulled up the release date.
00:40:27What do you have there?
00:40:29I don't normally work with chefs in the kitchen because, frankly, it is insulting and they
00:40:33don't need the help.
00:40:35But desperate times call for desperate measures.
00:40:37That makes sense.
00:40:38So what does it all mean?
00:40:40It means that I have to help you in the kitchen with every recipe or we're not making this
00:40:43deadline.
00:40:43Come on.
00:40:45I don't need that much help.
00:40:46It's only a few weeks away.
00:40:48A few?
00:40:49Why so soon?
00:40:50It's not just about printing.
00:40:51It's also the sales team, distribution, marketing.
00:40:54Dad!
00:40:54Yeah, one second, buddy.
00:40:56I don't have a babysitter for Dave.
00:40:58I...
00:40:59Oh, I, um...
00:41:01Okay, look.
00:41:03I'm gonna get him ready and I'll take him to school.
00:41:05We can work until I gotta pick him up again.
00:41:08Of course.
00:41:08Yeah?
00:41:09I should probably get him ready.
00:41:12Yeah.
00:41:12Great.
00:41:12All right.
00:41:14Yep.
00:41:15And we get upside down clouds with stick people.
00:41:19Betty Butterfly?
00:41:21And hopscotch.
00:41:22Hopscotch.
00:41:24You didn't get that from me.
00:41:26See?
00:41:27You are really good at that.
00:41:29I know.
00:41:30You try.
00:41:33Let's see what you got.
00:41:35Okay, this isn't fair.
00:41:37Oh, you didn't get the memo.
00:41:38Yeah, we were doing hopscotch today and it got moved up the schedule.
00:41:42Okay, I would like to see you try it in these.
00:41:45After you, boring Becky.
00:41:47Oh, whoa, whoa, whoa.
00:41:49Boring Becky?
00:41:50All right.
00:41:51Okay.
00:41:51So it's one foot per box.
00:41:52Oh, okay.
00:41:53Great.
00:41:54Thank you so much.
00:41:57Oh.
00:41:59Okay.
00:42:02You did it.
00:42:03I did, but not as good as you.
00:42:05High five.
00:42:06Where did you learn that?
00:42:08I could have done it with those on.
00:42:13Your dad's jealous.
00:42:2140 minutes.
00:42:22And you cheated.
00:42:23You used the leftover chicken.
00:42:24We can get the prep time down.
00:42:26Yeah, I agree.
00:42:26No, Will, we can...
00:42:28Wait.
00:42:29What?
00:42:29Did you disagree with me?
00:42:31Oh, God.
00:42:32Okay, everyone, stop the presses.
00:42:34We have an announcement.
00:42:37Yes, your fresh cut produce did taste a lot better than my pre-cut produce.
00:42:40You were right.
00:42:41Was I?
00:42:42Don't let it get to your head.
00:42:43Only 74 more to go.
00:42:49We better get back to work.
00:42:53So, any gentlemen in the picture?
00:42:57Here we go.
00:42:59Curious minds want to know.
00:43:01There is a guy.
00:43:04Robert.
00:43:05Now, that's a good name.
00:43:07A strong name.
00:43:08What does he do?
00:43:09Food critic.
00:43:11Well, why don't you bring him over for dinner one night, and I'll cook him a nice meal.
00:43:15Oh, he is very picky.
00:43:17And so are you.
00:43:18Okay, Mom.
00:43:20When do you start the French cookbook?
00:43:22I actually got a new client.
00:43:25Will Fryer.
00:43:25The TV personality.
00:43:27Oh, that's different.
00:43:29Oh, yeah.
00:43:31I think I've been so caught up in the world of high-end cuisine for so long that I've sort
00:43:38of forgotten what's normal for most people.
00:43:40Well, not everybody goes foraging in the woods, dear.
00:43:46What's his cookbook?
00:43:48Southwestern.
00:43:49Oh.
00:43:51So you're perfect to help him.
00:43:56I guess I am.
00:43:57When I was in culinary school, my favorite thing to do was shop for the produce.
00:44:08What was it called?
00:44:09Hmm?
00:44:09The restaurant that you wanted to open.
00:44:11What was it called?
00:44:12Oh, um, Sombrio.
00:44:15Hmm.
00:44:15Mm-hmm.
00:44:16What kind of cuisine?
00:44:18Southwestern with a French influence.
00:44:20My mother's dreams and my upbringing.
00:44:22Ah.
00:44:24Ah what?
00:44:25That's why you took my cookbook so personally.
00:44:28They overlapped.
00:44:31Maybe.
00:44:33So why didn't you ever open it?
00:44:35I never made a head chef anywhere.
00:44:36So?
00:44:37I got comfortable.
00:44:41Editing cookbooks comes easy.
00:44:43Old habits die hard, huh?
00:44:46You know, if I had never been forced to cook for David, I'd probably still be sitting at
00:44:49my desk working long hours into the night, missing him grow up.
00:44:52And never discovering what I really love to do.
00:44:54Becky, you are good enough.
00:45:10Huh.
00:45:12What are you doing?
00:45:15Not listening?
00:45:16Part for the course?
00:45:17Why are we in here?
00:45:32What do you think?
00:45:3420 tables or so?
00:45:38Um...
00:45:38Describe it.
00:45:40Describe what?
00:45:42Your dream restaurant.
00:45:43This wall would come down.
00:45:50Open kitchen.
00:45:51Okay.
00:45:53Long communal tables over there.
00:45:57Arches like an adobe cafe.
00:46:00Ooh, I would do a wine shelf all along this wall.
00:46:04Very nice.
00:46:05Turquoise chairs.
00:46:09White cafe tablecloths.
00:46:12A large mirror all along that wall.
00:46:16And, uh, French cafe lettering on the front window.
00:46:22That sounds really nice.
00:46:24Would you mind showing me to a table?
00:46:26Oh, right this way, sir.
00:46:28Okay.
00:46:29So what's on the menu, anyway?
00:46:32My mother's pasoli.
00:46:33Oh, that sounds nice.
00:46:34I'll have that.
00:46:36What about appetizers?
00:46:37We're still working on the menu, but we have sopa-pias.
00:46:42You know, I actually prefer dessert first.
00:46:45Sopa-pias it is.
00:46:46Oh, good.
00:46:48And because the kitchen is open, you can smell all the aromas.
00:46:51There is a garlic ancho chili sauce in there.
00:46:57Smell it.
00:46:58We should go.
00:47:20Yeah.
00:47:22Yeah.
00:47:23Uh, Stevie's probably tired of babysitting.
00:47:25Yeah.
00:47:25So, um, see you tomorrow.
00:47:31Yep, big day.
00:47:32Yep.
00:47:33Bye.
00:47:34Bye.
00:47:36What are you doing?
00:47:38What was that?
00:47:44How are we doing on time?
00:47:45Yeah, I think we'll be fine, but I do need you to add filling.
00:47:48Okay.
00:47:48I know we didn't agree on amounts, but I went ahead and added more hatched chili and garlic.
00:47:53That's great.
00:47:54I love it.
00:47:56What's going on?
00:47:57What?
00:47:58We argued about this yesterday, and now you're just agreeing with me so easily.
00:48:03No.
00:48:03But you, you literally just did.
00:48:06I disagree to agree.
00:48:07Yeah, that makes no sense.
00:48:09Sure does.
00:48:10I think I'm just really nervous about Robert taste testing my food.
00:48:18Why?
00:48:19Critics like him have always been brutal to me.
00:48:21So, you're scared of him.
00:48:29Yes.
00:48:32Well, I'll protect you.
00:48:37I'm going to hold you to it.
00:48:38Sorry, if you need that, let's use that.
00:48:54No.
00:48:55No, it's, I, go ahead.
00:48:59Uh, you know, David still has the final say anyway, so it's just good to get a range of opinions.
00:49:06Yeah.
00:49:07Well, that makes sense.
00:49:08So, um, Robert, is he a cool guy?
00:49:29Very.
00:49:30That's good.
00:49:35Uh, I'm, I'll go prep.
00:49:38The chili sauce.
00:49:40Yeah, I'll keep.
00:49:41Okay.
00:49:42Going here.
00:49:42Okay.
00:49:42Okay.
00:49:42I'll go in here.
00:49:44It's,
00:49:49uh,
00:49:50I'll go in here.
00:49:51It's...
00:50:14It's...
00:50:16Fine.
00:50:18It's, uh...
00:50:20Standard.
00:50:22You can say it, Robert.
00:50:27It'll work for your audience.
00:50:30Uh, what does that mean?
00:50:33The recipes are on par with your last cookbook, that's all.
00:50:36It was a hit, right?
00:50:38We want better than just on par.
00:50:42It...
00:50:44doesn't feel authentic.
00:50:46And I know you're working with prep time constraints,
00:50:48but just using more fresh ingredients will help.
00:50:54Well...
00:50:55We just need to tweak a little bit.
00:50:57He's right.
00:51:07I want this to be something I can be proud of.
00:51:12I'll be right there.
00:51:22I can compromise.
00:51:24I...
00:51:25I've been way too quick and basic with everything.
00:51:27All my recipes...
00:51:28Like, especially the ingredients.
00:51:29I'm...
00:51:30I'm...
00:51:31I'm not sure that's the answer.
00:51:34Uh...
00:51:35Okay.
00:51:36Uh, what then?
00:51:37I think we just need to take a step back and rethink everything.
00:51:42There's a food market tonight.
00:51:43Maybe we can go there and brainstorm.
00:51:46I have plans tonight.
00:51:47Uh...
00:51:50Robert.
00:51:52Yeah.
00:51:56He was really critical.
00:51:57He was honest.
00:51:59It's good.
00:52:00We needed one.
00:52:02Just...
00:52:04Get some sleep.
00:52:05Uh...
00:52:06I will see you tomorrow.
00:52:07Becky?
00:52:12Just...
00:52:15I don't want this cookbook to be a letdown.
00:52:18I want these recipes to be something that David will cook in his home for his own grandkids one day.
00:52:24We'll get there, Will.
00:52:27Bye.
00:52:28Bye.
00:52:38I'm worried that you're lowering your own brand by helping him.
00:52:42I have no choice.
00:52:44I'm serious, Becky.
00:52:46A bad cookbook will damage your reputation in the circles that we orbit in.
00:52:50I mean, it's bad enough that you're working with him.
00:52:52He's not so bad, Robert.
00:52:55Listen, I just care for you.
00:52:57And I'm worried, that's all.
00:53:07You've seemed distracted all night.
00:53:30Sorry.
00:53:32I've just been in my head a bit.
00:53:34Hmm.
00:53:36What were you just thinking about?
00:53:38Solutions for Will's cookbook.
00:53:40Ah.
00:53:43Well, you guys could keep the quick and easy angle, but follow the strategy of Fragonard.
00:53:48You know, take familiar dishes, but...
00:53:50Swap in unorthodox flavor combinations.
00:53:53That... doesn't feel like Will.
00:53:55Hmm.
00:53:56Well, what about pulling a Francis Wells?
00:53:59You know, amplify with bold flavors.
00:54:01No, that's... that's not right either.
00:54:05I should just give it a rest for tonight.
00:54:09Hmm.
00:54:11Well, dinner was delicious.
00:54:14Thanks for your company tonight.
00:54:17Those coquettas were very similar to my grandmother's recipe.
00:54:20Um...
00:54:22Oh, that's...
00:54:24That's it.
00:54:27That's what we've been missing.
00:54:29What?
00:54:33For what?
00:54:35Being...
00:54:37Being my bounce board.
00:54:39I don't think I did anything, but...
00:54:41Well, trust me.
00:54:43You did.
00:54:44Okay.
00:54:53Here are the secret documents.
00:54:55Went through all of our old recipes and cookbooks with Bex last night, and got my sisters to email a few more.
00:55:01Thanks, Mom.
00:55:02You're so welcome, my dear.
00:55:04You're giving me your recipes?
00:55:06You're giving Will Fryer your recipes?
00:55:10For inspiration and guidance, yes.
00:55:13But...
00:55:15We aren't giving them to you.
00:55:17We're giving them to David.
00:55:19And your grandfather.
00:55:21But you have to make them your own.
00:55:23Southwestern cuisine has always been my favorite, so...
00:55:26Don't mess this up.
00:55:29Okay.
00:55:31Iris?
00:55:33It's my pleasure.
00:55:34I mean, I love what you're doing for single parents.
00:55:38I do, too.
00:55:40Now, I've tweaked these recipes over the years to make them a little quicker, because Bex here is a little bit of an impatient and picky eater.
00:55:47Mom!
00:55:48Tell me about it.
00:55:50Becky told me about your ingredients.
00:55:54What were you thinking?
00:55:56I wasn't thinking...
00:55:58Every Southwestern kitchen should have these, Will.
00:56:01Chiles, pepitas, pinto beans.
00:56:04And you should always have canned tobatillos as a backup, in case you can't get them fresh.
00:56:09And cilantro. Cilantro, cilantro.
00:56:13Yes, ma'am.
00:56:15And limes.
00:56:16And limes.
00:56:18Your mom's a tougher editor than you are.
00:56:20Oh, no kidding.
00:56:28Mmm.
00:56:30That's delicious.
00:56:32It makes sense that you and Ben have been married so long.
00:56:34But it's true, you know, good food is the foundation of any relationship.
00:56:39That's good to know.
00:56:40You're gonna have to tell me all of your secrets, because I need all the help I can get.
00:56:43Well, the only thing you really need to know is that everything tastes better with a hint of love.
00:56:50All right.
00:56:51Let's serve.
00:56:52Yeah.
00:56:53Mmm.
00:56:54Mmm.
00:56:55Mmm.
00:56:56Mmm.
00:56:57Mmm.
00:56:58I love the queso.
00:56:59Just don't call it nachos.
00:57:00Got it.
00:57:01So what's the craziest thing you've made on your show?
00:57:02Oh, that's easy.
00:57:03You remember this one?
00:57:04Yeah, I love that one.
00:57:06Mmm.
00:57:07Mmm.
00:57:08Mmm.
00:57:09Mmm.
00:57:10Mmm.
00:57:11Mmm.
00:57:12Mmm.
00:57:13Mmm.
00:57:27Mmm.
00:57:28Mmm.
00:57:30only power tools good lord it sounds amazing okay hang on hang on so you actually used like
00:57:37tools yeah real tools mm-hmm we used a table saw to cut the bread a torch to toast it and
00:57:45then i used a saw to cut the cheese that is the most guy thing that i've ever heard
00:57:51listen but don't knock it till you try it okay i might have to hammer you out an omelet one day
00:57:58sure
00:58:00wow thank you so much well don't thank me yet we still have a lot of work to do yeah
00:58:14hey look i um i took a walk through that restaurant space i got the number i thought maybe
00:58:21you give him a call about a lease
00:58:23thank you
00:58:25my pleasure
00:58:27okay well good night guys good night good night good night david oh boy
00:58:37all right let's get out of here
00:58:40have a good night
00:58:45so how's will oh well the cookbook is really coming along actually my mom helped and we got
00:59:00this red chili sauce down to under 20 minutes which will be a linchpin for the rest of the dishes
00:59:05really because last time we talked you two were arguing over pre-cut lettuce
00:59:10we came to an understanding sounds like quite the thought really you tell me come on we are
00:59:22talking about a guy who licensed his name for a sushi bazooka kitchen tool probably made bank
00:59:29how's roberto roberto is under a deadline right now for a savory made magazine article
00:59:38oh he's coming as my date to the launch party oh don't forget to put me on the list of course
00:59:44hey will and i came across this restaurant space release it was perfect so i inquired about the price and filled out an application but just for fun
00:59:56becky this is great it's too expensive so what and it's risky well i think that you should follow your heart
01:00:05i just always thought that i would work for this promotion and i'll figure it out later save up
01:00:18as i've said before you need to stop editing other chefs recipes and start making your own
01:00:25you are supposed to just convince me to take the promotion remove all doubt
01:00:31it's the truth bex i've just gotten so far at karen smith now that the thought of walking away
01:00:37losing 10 years maybe come on i'm gonna make you a tart i love your tarts
01:00:54what are you doing what measuring
01:01:06okay the fresh vegetables make it feel like seasonal family recipes well that's because they are
01:01:16and now we are finally giving growing kids the nutrients that they need that actually tastes good
01:01:21thank you well as robert says life is too short to eat poorly
01:01:28you know it's cheesy but the missing ingredient really was home
01:01:39what do you mean your mother and her recipes her knowledge
01:01:46well you do like cheese nacho man but i guess you're right
01:01:52here come try this
01:01:55that is perfect
01:02:10i
01:02:20i am
01:02:22um
01:02:23what
01:02:24what
01:02:25what
01:02:26it's just getting out of the office and back into the kitchen cooking has really made me realize how much i miss it
01:02:32did you check on that lease
01:02:35ah it's too pricey
01:02:36you don't have to stop there you can take a look at other places
01:02:39hey we are on a timer so get to work
01:02:42how's the introduction coming great
01:02:59ha slow in tell me
01:03:01uh no i don't i don't uh i'm not gonna do that it's not ready yet you see that um it needs
01:03:07grammar checking
01:03:12ah
01:03:13yeah
01:03:14you haven't written anything have you
01:03:15that's that's not true
01:03:18well
01:03:20write great introduction here like becky says
01:03:23and then a bunch of commas
01:03:26my cell phone hit the keyboard
01:03:28well then your cell phone has officially written more than you have
01:03:31talk to me
01:03:33tell me your story
01:03:35i really wanted to do this for david
01:03:42and go deeper
01:03:44your philosophy
01:03:46what makes this cookbook unique
01:03:50i wanted to give david a better home
01:03:56give him tradition you know
01:04:06identity
01:04:07grounding
01:04:09so that he never loses himself
01:04:11yeah
01:04:12and that's deep
01:04:18i have a proposal for you
01:04:24you make a hypothetical menu for your restaurant just for fun just for fun and i will have this done by tomorrow
01:04:33will
01:04:35stop procrastinating
01:04:36i'm serious i will bare my soul in this introduction get fully naked metaphorically and get it done
01:04:43oh
01:04:44oh
01:04:45just for fun
01:04:46okay
01:04:47okay
01:04:48okay
01:04:49okay
01:04:50okay
01:04:51good
01:04:52how about appetizers
01:04:57how about appetizers
01:04:58oh i have always wanted to do a mole flight
01:05:01like a taste tester
01:05:02like a taste tester
01:05:03yeah
01:05:04you try the seven different styles and then pick a meat pairing for your entree
01:05:08so i had no idea there was more than just the dark savory mole
01:05:12oh
01:05:13oh
01:05:14mole has a complex personality
01:05:15i want people to sit down and get to know its different sides
01:05:17you'd be pleasantly surprised
01:05:19okay
01:05:20so uh
01:05:21who is this mole anyway
01:05:23is mole uh he or she
01:05:25oh
01:05:26well
01:05:27there is a sweet side to mole
01:05:29poblano
01:05:30mhm
01:05:31a down to earth side
01:05:32mario
01:05:33spicy fun side
01:05:34verde
01:05:35coloradito
01:05:37the naughty side
01:05:38depending on what spices you add in the kitchen
01:05:41and uh
01:05:42passionate intense side
01:05:44to chio
01:05:45finally
01:05:46a messy side
01:05:47manchemental
01:05:48he likes to get his hands dirty
01:05:51sounds like a pretty good guy
01:05:52i'd like to have a beer with him
01:05:54well
01:05:55pale ale is a good pairing
01:05:57i can't wait to try it
01:06:01not if
01:06:04when
01:06:07let's make a promise
01:06:09to never losing sight of doing the things that we love
01:06:13okay
01:06:15okay
01:06:16now i'm gonna love showing you how to cook
01:06:20hey
01:06:21hey what are you doing here
01:06:23surprise
01:06:25oh that is so sweet of you thank you
01:06:28yeah i just have a minute but i thought i'd drop by and say hi
01:06:30thank you
01:06:32thank you
01:06:33what are you working on
01:06:34oh
01:06:35phil's cookbook
01:06:36still a disaster
01:06:37no
01:06:38no not at all
01:06:39oh
01:06:40good
01:06:41good
01:06:42this is recipe list
01:06:43oh that's actually i've got
01:06:44oh yikes
01:06:45yeah these are pretty basic
01:06:49looks like you still have a lot of work ahead of you
01:06:52that's actually my menu for my future restaurant
01:06:59your restaurant
01:07:01yes
01:07:03not what i was expecting
01:07:06what were you expecting
01:07:09something a little more sophisticated to be honest
01:07:11i like the more approachable menu i think it's
01:07:18homey
01:07:19you have such an underrated palette becky don't waste it
01:07:23yeah you can do so much better
01:07:25homey shouldn't be good enough
01:07:28i mean
01:07:30it's a cool side project
01:07:32okay
01:07:37i gotta go
01:07:39filming an interview for a documentary on the slow food movement
01:07:43good luck
01:07:45thanks
01:07:47and um
01:07:48thanks for the flowers
01:07:49you're welcome
01:08:02you're welcome
01:08:04you're welcome
01:08:06you're welcome
01:08:08you're welcome
01:08:10nailed it
01:08:12yes
01:08:14well i guess that's that then
01:08:1775 david approved recipes
01:08:27so i was thinking for the reveal party
01:08:29i want it to be simple
01:08:31and unpretentious
01:08:33done
01:08:34maybe we can get some single parents
01:08:36we could do um
01:08:37like a fan contest
01:08:39okay
01:08:41great
01:08:52becky these last few weeks
01:08:55dad come here please
01:08:57okay pal
01:09:00were you saying something
01:09:04what's your next cookbook
01:09:06uh... french chef
01:09:09that's great
01:09:11i proofread your introduction today
01:09:15yeah
01:09:17and it was perfect
01:09:19yeah
01:09:20i sent it to the layout designer today
01:09:22that's great
01:09:23thank you
01:09:24thank you
01:09:28it has been a rollercoaster the last few weeks will fryer
01:09:32yeah
01:09:34but in a good way
01:09:39you know i was thinking
01:09:41dad
01:09:45i uh... i have to uh...
01:09:47yeah of course
01:09:49thank you
01:09:50yeah
01:09:52yeah
01:09:54the guy that runs will's fan page
01:09:57is he a single dad
01:09:59okay perfect
01:10:01yep invite him
01:10:05okay great sounds good
01:10:07bye
01:10:08wait
01:10:11where's the celebrity chefs
01:10:14oh will didn't want any
01:10:16well it doesn't matter what he wants
01:10:19he's a totally different demographic for us
01:10:22plus the usual press will still be there
01:10:23becky
01:10:24becky
01:10:25what marty
01:10:26you were tasked with elevating his brand
01:10:28we won't look good if you dilute our own firm's brand
01:10:31so
01:10:33now you're worried about his reputation affecting us
01:10:36well you were the one who told me to take him on in the first place
01:10:40well i mistakenly assumed that you were going to close the gap between him and our other clients
01:10:44i can't change who he is
01:10:46marty
01:10:48what was all this talk about him being the ford truck of cooking
01:10:51yeah well the other partners are worried at how it'll look if we lower our standards
01:10:55well that sounds like a you problem
01:10:58yeah well i needed a short term sales boost
01:11:01we can jettison him after this book just make sure the launch party's up to snuff
01:11:06no
01:11:08celebrity chefs and socialites go against everything that will believes in
01:11:13i'm not asking
01:11:15becky i'm hosting this event for my personal residence we can't just invite anyone
01:11:24marty
01:11:26look his way won't hurt us for one book
01:11:29supercar companies do not make station wagons becky
01:11:36now be a team player like always
01:11:41are you really gonna put your promotion on the line
01:11:44your reputation
01:11:45this looks fabulous
01:12:03there are supposed to be single dads here
01:12:07hey we'll see if the cat is here
01:12:08something's wrong i i didn't do this
01:12:15what are you talking about this is perfect
01:12:23one second robert
01:12:27marty
01:12:29did you do this
01:12:31i did what had to be done
01:12:33and the other partners agreed
01:12:34i am hosting this party after all
01:12:37this goes against everything that will ask for
01:12:40it was my mistake signing with him
01:12:43and because of that
01:12:45we're still going to promote you
01:12:51you're welcome
01:12:57thank you
01:12:59well
01:13:00so my friend
01:13:01he knows the owner of the restaurant space
01:13:03says it's been vacant for a while
01:13:05he's willing to negotiate a better price for the lease
01:13:07this is your chance
01:13:09i
01:13:11i can't open a restaurant right now
01:13:13but this is your dream
01:13:15come on
01:13:17i know but
01:13:19well
01:13:21somehow
01:13:25well
01:13:26thank you
01:13:28thank you
01:13:34thank you
01:13:36where's all the parents and kids
01:13:38congratulations
01:13:40well
01:13:42the cookbook is amazing
01:13:44and the pre-sales are already strong
01:13:46yeah um
01:13:48none of the guests are the ones that i wanted here
01:13:51oh it's just a party well
01:13:53in fact
01:13:55i have to congratulate both of you
01:13:57becky has just made partner
01:14:03well
01:14:06i am so happy for you
01:14:09that's amazing
01:14:11um if you'll excuse me for a second i'm just gonna grab a drink before the intro
01:14:14sure
01:14:16well i swear i didn't know marty changed the guest list and
01:14:20but wasn't it your responsibility
01:14:24yes it was
01:14:27okay
01:14:31did you use me to get a promotion
01:14:33of course not
01:14:35will
01:14:37come on
01:14:39thank you
01:14:41very
01:14:51this is so not our crowd
01:14:53yeah tell me about it
01:14:54will
01:14:55will you should meet andre and melissa they both own restaurants downtown
01:15:08okay
01:15:10friends of yours
01:15:12i'm sorry that was rude
01:15:14no friends
01:15:16okay
01:15:20i don't belong here
01:15:22me neither
01:15:24you don't like my warm personality
01:15:29i don't say
01:15:33i'm a father
01:15:35turned blogger
01:15:37turned cook show host
01:15:39i don't care
01:15:41i know
01:15:43i don't like anyone in a way
01:15:45no way
01:15:51will
01:15:53fire come on up here
01:15:55hall
01:16:12Hi, everyone. Thanks for coming.
01:16:23I really don't have that much to say,
01:16:25but I'd really like to thank Kainer and Smith for taking me in.
01:16:29And especially Becky Bayer.
01:16:32She made me realize how lucky I am that I get to do what I love
01:16:35and to never lose sight of that.
01:16:42And in making this cookbook, I learned to listen to my food.
01:16:47Every dish, anywhere, is what it is today because of the people before us.
01:16:54If you take a look at your plates, you see a long history of where and how.
01:16:59There's a personal message there, too.
01:17:01And if you listen to the food in this cookbook,
01:17:05you'll learn that a lot of love went into this for many generations.
01:17:12Believe it or not, I'm proud of all of my cookbooks.
01:17:21But this one especially.
01:17:24It wasn't made for foodies.
01:17:27But I hope that it will inspire people
01:17:29to take the first step into something greater,
01:17:33like Becky did for me.
01:17:38Thank you so much again, and have a good night.
01:17:41Thanks a lot of welcome.
01:17:46Enjoy!
01:17:52What's the matter? You should be celebrating.
01:17:55I don't actually want the promotion, Marty.
01:17:59In fact, I quit.
01:18:02I don't like you.
01:18:06Or half of our clients.
01:18:09I thought that I cared about all this perfection and admiration,
01:18:12but I don't.
01:18:15What is the point of making high-end cookbooks
01:18:18when no one can even make the food?
01:18:20You're upset, though.
01:18:24Why don't you go to the night's house?
01:18:25I'm actually thinking clearly.
01:18:27Finally.
01:18:29You're going to just walk away?
01:18:32You have so much potential, Becky.
01:18:36Yeah, I know.
01:18:37Top-notch party.
01:19:00Glad you're enjoying it.
01:19:01I'll write about it in my column.
01:19:05Will doesn't deserve it, though.
01:19:08Completely out of his league.
01:19:13Robert, I...
01:19:17I'm just not feeling this.
01:19:21I think you are a great guy,
01:19:25and I know that you're going to find someone very special.
01:19:30I guess I wasn't feeling it either.
01:19:33But I was hoping.
01:19:36Sometimes all the ingredients are right,
01:19:40but there's something just still missing.
01:19:44Home.
01:19:45Home.
01:19:51I'll see you around.
01:19:54Of course.
01:20:11Great party, huh?
01:20:14Yeah, it's no bake sale.
01:20:17Not old-fashioned.
01:20:21I think it's no bake sale.
01:20:43So...
01:20:45What do you know about ovens, Robbie?
01:20:48Follow your beautiful stare
01:21:01Cinder blocks and cold hotels
01:21:07We're feeling hard to meet empty stairwells
01:21:14And out the fire escape
01:21:17Escape
01:21:19I know I want you
01:21:26I know you want me too
01:21:33So I take all I can get
01:21:37I beg and weep for it
01:21:46Follow my two hands
01:21:52Get up and convince you again
01:21:59That I don't even know you yet
01:22:03Yay
01:22:05Hi, Mom
01:22:07Hi
01:22:07Eat an apple blend
01:22:12Oh, yum
01:22:13How you doing?
01:22:15Keeping busy?
01:22:16Yeah, I'm just enjoying myself
01:22:17Yeah
01:22:18I think you should open up your restaurant
01:22:21We can help you
01:22:21How did you know I was doing that again?
01:22:25Will's introduction in his cookbook
01:22:27Introduction?
01:22:29Yeah, what he wrote
01:22:31Yes, yes, right
01:22:34Well, thank you so much
01:22:37Oh, thank you
01:22:38Bye, Mom
01:22:39Bye, sweetie
01:22:40You changed it
01:22:51And I can't praise Becky Bayer enough
01:22:54Her contributions, support, and love of cuisine is an inspiration to me
01:22:59She reminded me that the most important thing is home
01:23:03Wherever you find that
01:23:04In a person, a place, or just in a few traditional dishes
01:23:08And that is what I want to pass on to my son
01:23:10I wish Becky good luck with her own home and restaurant, Sombrillo
01:23:14And I look forward to eating there sometime
01:23:16So, enchiladas with red chili sauce for episode one
01:23:32Bozole for episode two
01:23:34And queso for episode three
01:23:36Yeah, that sounds good
01:23:38So, I heard Becky was leasing that space now
01:23:46She gave you her family recipes
01:23:48Someone doesn't do that if they're just looking to get a promotion
01:23:51Give her another chance
01:24:16You did it
01:24:17Well, I didn't want to look bad after you mentioned it in your introduction
01:24:24Fair enough
01:24:27Will
01:24:31I really want to apologize
01:24:34I didn't know that Marty was going to change
01:24:37I believe you
01:24:38I've been striving for perfection
01:24:43In what I do for so long that I lost sight of who I am
01:24:47And what I love
01:24:48I just kind of coasted along and accepted the easy choice
01:24:53Then I met you
01:24:55And you reminded me of who I am
01:25:00And now I am finally listening to my heart
01:25:04And making my dreams come true for the first time
01:25:08All because
01:25:12A guy inspired a gal
01:25:14To be courageous and take the first step
01:25:17And never settle for bachelor nachos
01:25:21So, thank you
01:25:27You know, when I saw the care that you put into your cookbooks
01:25:31I knew right away
01:25:33That if you put an ounce of that into this
01:25:36It was going to be special
01:25:38You can do anything that you want
01:25:42Just never lose sight of what you love, Becky
01:25:44Table for two?
01:25:53Right this way
01:25:54This way?
01:25:57Mm-hmm
01:25:57Okay
01:25:58You're good?
01:26:05Mm-hmm
01:26:05Thank you
01:26:06So
01:26:08What's good?
01:26:11Ooh
01:26:12Everything now
01:26:14Thanks to you
01:26:15Okay
01:26:15What do you want?
01:26:18You
01:26:18To help me
01:26:24With another cookbook
01:26:28Okay
01:26:31Well, I think there is a small chance
01:26:33We could do that
01:26:34Like a hint
01:26:35A hint?
01:26:36Mm-hmm
01:26:37That's good
01:26:37Because I don't measure anything anyway
01:26:39Day nights on Up TV
01:26:58Falling in love is anything but ordinary
01:27:01Next Sunday
01:27:02Well, we're not going to let our baby girl 35th birthday come and go without a party
01:27:07You have to bring a date
01:27:08To please her prying parents
01:27:10I like being single
01:27:12It's almost like I need to bring a fake date to the party
01:27:15She'll devise a dating diversion
01:27:18I will bring my boyfriend to the party
01:27:20You
01:27:21Me?
01:27:22I'm your boyfriend
01:27:23You will pose as my boyfriend
01:27:26A man
01:27:27Everyone, this is him
01:27:29This is Will
01:27:30Oh, it's just so good to meet you
01:27:32Put your arm around my shoulder
01:27:33Okay, is that romantic?
01:27:34That's an order
01:27:35Oh, yeah
01:27:35Yes, ma'am
01:27:36What is this cute couple?
01:27:37She even had me convinced a few times
01:27:39Really playing pretend?
01:27:41You like her for real, don't you?
01:27:43It's complicated
01:27:44Love Sundays
01:27:46With the Up TV premiere movie
01:27:50My Birthday Romance
01:27:51Next Sunday night at 7 on Up TV
01:27:54I'm your host, I'm your host, I'm your host, I'm your host, I'm your host, I'm your host, I'm your host, I'm your host, I'm your host, I'm your host, I'm your host, I'm your host, I'm your host, I'm your host, I'm your host, I'm your host, I'm your host, I'm your host, I'm your host, I'm your host, I'm your host, I'm your host, I'm your host, I'm your host, I'm your host, I'm your host, I'm your host, I'm your host, I'm your host, I'm your host, I'm your host, I'm your host, I'm your host, I'm your host, I'm your host, I'm your host, I'm your host, I'm your host, I'm your host, I'm your host, I'm your host, I'm your host, I'm your host, I'm your host, I
Recommended
1:53:18
|
Up next
1:29:11
1:40:33
1:52:18
1:50:15
1:32:10
3:01:27
1:23:28
2:39:03
1:23:32
1:44:57
2:02:59
3:30:51
1:31:47
1:24:00
1:14:42
1:31:24
47:49
43:58
44:52
1:10:14
1:41:40
Be the first to comment