- 3 weeks ago
Focused chef, ALICE (Meggan Kaiser), works at one of the top restaurants in New York. After a disastrous night serving a food critic, she receives an invitation to judge the notorious food competition in honor of the annual fundraiser for the St. Andrew’s Children’s Hospital. Alice decides to go, and among the judges is the handsome chef CHRISTIAN (Scot Kooper), who attended school with Alice. The cooking show and her reconnection with Christian will make Alice find her calling and make her dreams come true.
Category
🎥
Short filmTranscript
00:00:00Thank you very much.
00:00:30Thank you very much.
00:01:07That's the special?
00:01:08It's Blanquette Duval.
00:01:10Ooh la la.
00:01:12We used to make it in culinary school, but I added my own little twist.
00:01:16May I?
00:01:18Whoa.
00:01:24All right, look alive everyone.
00:01:26We have a full house tonight.
00:01:28Larry, you're overcooking it.
00:01:32Start over.
00:01:34This is the Bowery.
00:01:36Not a burger joint.
00:01:38I like burgers.
00:01:40I like burgers.
00:01:42Is that the special?
00:01:44It looks like beef stroganoff.
00:01:46It's Blanquette Duval.
00:01:48Try some.
00:01:49No thanks.
00:01:51I'll leave the fancy cuisine to you.
00:01:57Brett?
00:01:59Just nervous, Alice.
00:02:01You know we're expecting Janet Silver any day now.
00:02:03Relax, babe.
00:02:05The customers are gonna love it.
00:02:07We sold out of my bouillabaisse last time, remember?
00:02:11Bold words from a sous chef.
00:02:13Well, I'm not gonna be a sous chef forever.
00:02:15Hm.
00:02:28Welcome to the Bowery.
00:02:29Do you have a reservation?
00:02:30No, I don't.
00:02:32Well, we can put you on the waiting list.
00:02:34We're running about an hour.
00:02:36Your name?
00:02:37Janet Silver.
00:02:40Actually, I have something ready for you right now.
00:02:43Isn't that nice?
00:02:44Right this way, Miss Silver.
00:03:11She's here.
00:03:12Janet Silver is here.
00:03:13Janet Silver!
00:03:14Okay.
00:03:15This is the moment we've been waiting for.
00:03:17Janet Silver is here.
00:03:19We've made a top ten list for the last ten years.
00:03:22And this year will be no different.
00:03:24Am I being clear?
00:03:25Yes, Chef.
00:03:26All right, what did she order?
00:03:28Potato leek bisque, grilled swordfish, filet mignon, and the special.
00:03:37The special.
00:03:42All right, everyone, let's get to it.
00:03:44Oh, I was surprised to see that you have Blanquette Deveau on the menu.
00:03:45Usually you're so predictable.
00:03:59Enjoy.
00:04:00Mmm.
00:04:01Mmm.
00:04:02Mmm.
00:04:03Mmm.
00:04:04Mmm.
00:04:05Mmm.
00:04:06Mmm.
00:04:07Mmm.
00:04:08Mmm.
00:04:09Mmm.
00:04:10Mmm.
00:04:11Mmm.
00:04:12Mmm.
00:04:13Mmm.
00:04:14Mmm.
00:04:15Mmm.
00:04:16Mmm.
00:04:17Mmm.
00:04:18Mmm.
00:04:19Mmm.
00:04:21Mm.
00:04:22So far so good
00:04:52Oh no
00:05:11Ms. Silver are you alright
00:05:16What is this
00:05:18One moment
00:05:19What's in the Blanquette to vote
00:05:23Um, veal, onions, garlic, carrot, uh, egg, clarified butter, chardonnay, parsley, thyme,
00:05:29Parsley?
00:05:30Parsley?
00:05:31Call 911.
00:05:32Now.
00:05:33Janet Silver is allergic to parsley.
00:05:37Every chef in New York knows that.
00:05:39I'm sorry, but how was I supposed to know about the parsley?
00:05:54At least she'll be alright, right?
00:05:57Stick to the menu from now on out.
00:06:01This could have processed big time.
00:06:03And it still might.
00:06:05We're definitely not gonna make our top ten this time.
00:06:07I'm sorry, but there was nothing actually wrong with the dish.
00:06:12I'm sticking around here for a while, so maybe you should take off.
00:06:16I don't want you to miss your train.
00:06:21I don't want you to miss your train.
00:06:27Hey.
00:06:28Hey Christian, we're so excited for your new concept.
00:06:45Can you tell me what drew you to the space?
00:06:48I love the open kitchen layout.
00:06:50It gives the customer a true culinary experience.
00:06:52No, I don't have an opening date yet.
00:06:55I'm still looking for a chef, but hopefully so.
00:06:57I gotta run.
00:06:58I'll talk to you later.
00:06:59Daniela's waiting for you.
00:07:00Good morning, Marta.
00:07:13Christian.
00:07:14Good morning, Aunt Daniela.
00:07:15Good morning.
00:07:17You want something to eat?
00:07:19No, thanks.
00:07:20I'll just have some tea.
00:07:22At 10 a.m., you have a conference call about the design of the new hotel in Charleston,
00:07:28then lunch with the governor at 12.30, followed by a 4 p.m. tour of the new wing of the Children's Hospital
00:07:34and a 7 p.m. dinner with the Association of Female Business Owners.
00:07:38Can we push dinner back?
00:07:39I've been emailing with the director of the hospital, and I want to stick around after the tour
00:07:43to discuss additional fundraising strategies, okay?
00:07:46Okay.
00:07:47Okay.
00:07:48Unless my charming nephew would attend for me.
00:07:54Heaven knows he could use an evening out with some strong, intelligent women.
00:07:58What?
00:07:59You could at least act interested.
00:08:02You know, it's one of the many skills you'll find handy when you're in my shoes.
00:08:06I'm interested.
00:08:08I promise.
00:08:09Maybe you'll find the next topic a little more captivating.
00:08:12The annual fundraiser for the St. Andrews Children's Hospital is coming up.
00:08:16We attend a fundraiser every other weekend, Marta.
00:08:19Yes.
00:08:20But we're hosting this one, and it's a cooking competition.
00:08:25The theme is farm to fork.
00:08:30I like it.
00:08:31It's cute.
00:08:32It was Marta's idea.
00:08:33We still haven't settled on the judges yet.
00:08:36Maybe our resident gourmand could make a suggestion.
00:08:40We could get Duncan Reims.
00:08:42That British bully?
00:08:43Absolutely not.
00:08:44This is a charity event.
00:08:45It's not one of his reality shows.
00:08:47All the best chefs have the most difficult personalities.
00:08:50Why, if we under-season a dish at L'Academy, Chef Baumgarten would feed it to his mastiff
00:08:55and make us watch.
00:08:56This one time Alice took some eggs.
00:08:58Ah, yes.
00:08:59Alice Myers.
00:09:00Hmm.
00:09:01Well, in any case, Marta, I will be selecting our judges.
00:09:06Okay?
00:09:07Your conference call is in 20 minutes.
00:09:09Okay.
00:09:10I'm gonna confirm everyone for you.
00:09:11Thank you, Marta.
00:09:15Christian, what's wrong?
00:09:18You've been distracted lately.
00:09:21Sorry.
00:09:22I didn't mean to be.
00:09:24I know the prospect of taking over the family business can be quite overwhelming.
00:09:28I felt the same way when I took over for my husband.
00:09:31But now, a short 20 years later, I can't think of any path more fulfilling.
00:09:44Thanks, Aunt Daniela.
00:09:48How would you like to be one of our judges?
00:09:50I'm not qualified.
00:09:51Of course you are.
00:09:53You may not work in the kitchen, but you are a chef.
00:09:56You've got the diploma to prove it.
00:09:59That's very kind.
00:10:01But you want judges with big personalities for the fundraiser.
00:10:05That's why people watch those shows.
00:10:07Is that why they watch them?
00:10:09I never knew why.
00:10:11Well, offer still stands.
00:10:14Think about it, will you?
00:10:16I will.
00:10:18What's gotten into you, chef?
00:10:39I just came from a meeting.
00:10:42Guess who's catering this year's Gotham Gala.
00:10:47The Gotham Gala?
00:10:49As in, the biggest party in New York City?
00:10:51That's the one.
00:10:52Red carpet, celebrities, and now, the Bowery.
00:10:57This came for you, Alice.
00:11:00Isn't the Gala in a week?
00:11:03Their first choice canceled.
00:11:05We're the runner-ups.
00:11:06But after the Janet Silver incident, we need this one.
00:11:10Alice, are you listening?
00:11:13I've just been invited to judge a cooking competition.
00:11:16What?
00:11:17Dear Ms. Myers, you are cordially invited to serve on the judges panel for the St. Andrews Children's Hospital charity cook-off.
00:11:25This event will bring together esteemed chefs from around the world for a weekend in Kansas City.
00:11:30I look forward to you being my guest.
00:11:32Please respond before October 1st.
00:11:34Daniela Phillips.
00:11:36The hotel magnate?
00:11:38And philanthropist, apparently.
00:11:40Wow.
00:11:41It's in Kansas City in a week, and they are paying for everything.
00:11:46I recognize your talent.
00:11:48That's why I want you working with me at the gala.
00:11:52This will be great.
00:11:53Recognition for both of us.
00:11:55For you.
00:11:56Look, I don't want to argue with you.
00:11:58You can stay here with me and cook for the stars.
00:12:01Or you can watch some old, washed-up chefs cook.
00:12:05It's your choice.
00:12:07I get black currant, plum, maybe a little oak.
00:12:20Mmm, nice tannins.
00:12:22What do you guys think?
00:12:24Tastes like red wine.
00:12:26Very astute.
00:12:28We're not here to talk about the wine.
00:12:30We want to talk about you.
00:12:32And the cooking competition.
00:12:34You have to go.
00:12:36I don't know.
00:12:37Brett really wants me to work with him at this gala.
00:12:40It's a big deal.
00:12:42For him.
00:12:43But Brett's too busy thinking about Brett to think about what's best for you.
00:12:46How long did it take him to let you try out that special?
00:12:49Then he turns around and pulls it off the menu after one tiny accident.
00:12:53Well, in his defense, I did send a food critic to the hospital.
00:12:58She's fine.
00:13:00That's not the point.
00:13:01He's the head chef.
00:13:03He should have seen the parsley before the dish even went out.
00:13:06He dropped the ball, not you.
00:13:08Maybe.
00:13:10It's okay to have your own dreams.
00:13:13I don't get it.
00:13:15A lot of people would kill for my job.
00:13:17And my boyfriend.
00:13:19Why am I not happier?
00:13:21It's a great restaurant, but maybe it's not great for you.
00:13:29Well then, here's to dreams.
00:13:33To dreams!
00:13:35To dreams!
00:13:40I hit the ground running
00:13:43And I'm feeding my own flame
00:13:47So close that I can touch it
00:13:50Nothing can get in my way
00:13:53I'm Alice Myers
00:13:54Welcome to Kansas City
00:13:55Thank you
00:13:56I like the view
00:14:00Everything I've ever done
00:14:03Just climb me straight to here
00:14:06This is our Power & Light District
00:14:08Just a short walk from your hotel
00:14:10Hotel Phil
00:14:12This is it! Hotel Phillips!
00:14:26You sure this is where I'm staying?
00:14:28I'm staying with you
00:14:29And I'm detecting where I wanna be
00:14:32Yes, thank you. That'll be fine.
00:14:34Checking in?
00:14:35Yes. Welcome. We're glad to have you staying with us. Could I have your name?
00:14:36Alice Myers?
00:14:37Alice Myers?
00:14:38Alice Myers?
00:14:39Alice Myers?
00:14:40It might be on...
00:14:41Ah, I see you're one of the judges for the cook-off. Ms. Phillips has made some very special arrangements.
00:14:44for your stay.
00:14:45This might be a silly question, but...
00:14:46It might be on...
00:14:47I see you're one of the judges for the cook-off. Ms. Phillips has made some very special arrangements for your stay.
00:14:51This might be a silly question, but does Ms. Phillips own this hotel?
00:14:56Yes, she does. This hotel was the first built by the Phillips Group in the 1930s.
00:15:19the first built by the Phillips Group in the 1930s.
00:15:21And now they have luxury hotels all over the world.
00:15:25San Francisco, Paris, Tokyo, Zurich.
00:15:28Whoa.
00:15:29Everything is taken care of.
00:15:31You're on the fifth floor, elevators are to your left.
00:15:33Your things will be brought to your room.
00:15:35And if there's anything I can do for you during your stay,
00:15:37please let me know.
00:15:39I will, thank you.
00:15:49I will, thank you.
00:16:19This is amazing.
00:16:29Do you mind?
00:16:30Not at all.
00:16:36Thanks.
00:16:37If you want to see a great view, you should head on up to the rooftop.
00:16:39I will, thank you.
00:16:41Have a nice day, ma'am.
00:16:42You too.
00:16:43Please join us for a meet and greet this evening, 7 p.m.
00:17:13glass of white, please.
00:17:14Yeah.
00:17:22This is so mean, great.
00:17:23Blues is nothing.
00:17:24Just wait until we see you this weekend.
00:17:26Ah.
00:17:30Alice?
00:17:32Christian?
00:17:38You must be Miss Myers.
00:17:40Alice.
00:17:41Let me introduce you to Christian.
00:17:44This is Daniela's nephew.
00:17:45He'll be a judge this weekend.
00:17:46We know each other, Marta.
00:17:49Oh, small world.
00:17:50Really small.
00:17:53I'll leave you two to get reacquainted with him.
00:17:58Daniela's nephew?
00:18:00Daniela Phillips?
00:18:01That's the one.
00:18:03Why didn't you tell me?
00:18:07Guess it never came up?
00:18:09Never came up?
00:18:11How long were we together?
00:18:13Back then, Aunt Daniela and I weren't particularly close.
00:18:17But being part of the Phillips family, it's not the sort of thing we talk about.
00:18:22People look at you differently.
00:18:24Like you, now.
00:18:26I'm sorry.
00:18:28I'm just surprised, is all.
00:18:32So, that's why I'm here.
00:18:34Because of you?
00:18:35Believe me, I had nothing to do with this.
00:18:37I'm as surprised as you.
00:18:41So, what are you doing now?
00:18:43I'm Daniela's apprentice.
00:18:45You're not a chef?
00:18:47Don't tell anyone.
00:18:49After my parents passed, Aunt Daniela took me under her wing.
00:18:54She doesn't have any children of her own, so here I am.
00:18:59She runs the hotel business and spearheads a million charity events.
00:19:05And I help.
00:19:07And you live here?
00:19:08Mostly.
00:19:09We're based here.
00:19:11But it involves a lot of traveling.
00:19:13Sounds like a dream job.
00:19:16What about you?
00:19:18You must be doing very well for yourself.
00:19:20One of the esteemed judges of the competition.
00:19:22I am a sous chef in New York.
00:19:26A sous chef?
00:19:28Here we go.
00:19:30No, I mean, that's great.
00:19:33Go on, you can say it.
00:19:34I'm just surprised, that's all.
00:19:36But I can't say anything.
00:19:38I'm here purely out of nepotism.
00:19:40Well, I don't know about now, but you were a great chef in school.
00:19:45That's pretty nice.
00:19:47That was a long time ago.
00:19:51It won't be weird, us together as judges, right?
00:19:58Not with me.
00:20:01Me neither.
00:20:02That is all ancient history.
00:20:07I should mingle with the other guests.
00:20:10Let's chat later.
00:20:12Yeah, definitely.
00:20:22It seems like everyone is enjoying the party.
00:20:27Christian, there you are.
00:20:30Have you met Governor DeMont?
00:20:32Yes, nice to see you, Governor.
00:20:34I believe we're still overdue for their round of golf.
00:20:36You're a clever mind, hmm? Let's set it up.
00:20:38We will.
00:20:40Can I steal my hand for a moment?
00:20:42I just need to have a quick word in private.
00:20:43By all means.
00:20:45What's that pressing?
00:20:49You put a sous chef on the judges panel.
00:20:52Well, you must be referring to Alice Myers.
00:20:54That's the one.
00:20:56She's an up-and-coming young chef.
00:20:58Very talented.
00:21:00She's a sous chef.
00:21:02She's been working at a top-tier restaurant in New York
00:21:04since she graduated from that very prestigious Swiss culinary school.
00:21:08You might have heard of it.
00:21:09I can't believe you did this.
00:21:12Did what?
00:21:14Wasn't she a friend of yours?
00:21:16Who you still talk about?
00:21:19And I didn't think you'd mind seeing an old friend.
00:21:22You don't have a problem with that, do you?
00:21:25I don't have a problem.
00:21:26Good.
00:21:27Because you two will be working a lot together.
00:21:31Daniella Fields.
00:21:33Businesswoman.
00:21:35Philanthropist.
00:21:37Matchmaker.
00:21:39Hey, baby.
00:21:40Oh, thank you.
00:21:41Are you kidding me?
00:21:43I know, right?
00:21:45It's just like reality TV.
00:21:46Seriously.
00:21:47We're so proud of you.
00:21:48And we're so jealous.
00:21:50Well, I'm here because of you guys.
00:21:52I'll bring you a souvenir.
00:21:54Oh, how about one of those bathrobes?
00:21:56So, the other thing is...
00:22:00I ran into an old friend here.
00:22:02Who?
00:22:03Christian.
00:22:05Wait, the guy from Switzerland?
00:22:06What's he doing there?
00:22:07How does he look?
00:22:08Turns out he's Daniella Phillips' nephew.
00:22:11And he's one of the judges, too.
00:22:13Wait, wait a minute, wait a minute.
00:22:14So, he's like uber wealthy.
00:22:16You're dating a gajillionaire?
00:22:18Well, he wasn't rich then.
00:22:20At least he didn't act like it.
00:22:22Just Googled him, yeah.
00:22:24Dude is loaded.
00:22:25Okay, so he's rich and good looking.
00:22:27Now I'm really jealous.
00:22:28I'm with Brett.
00:22:29Remember?
00:22:34Gotta go.
00:22:35That's Brett.
00:22:36Speak of the devil.
00:22:37Text us.
00:22:38Bye.
00:22:39Bye.
00:22:41Hi.
00:22:42I wasn't sure I'd hear from you.
00:22:43Yeah, it's kind of a madhouse here.
00:22:46How are things with you?
00:22:48I'm sorry I can't be there to help.
00:22:50I wish I could be two places at once.
00:22:52Me too.
00:22:53I'm sure they'll do fine.
00:22:55You're just stressed.
00:22:57You should see the menu I put together.
00:22:59Nothing fancy, but I think the guests are gonna dig it.
00:23:02That's great.
00:23:03We practically raided this organic beef farm upstate.
00:23:06You should see these cuts, babe.
00:23:08Some of the best I've ever...
00:23:09Hey, hey!
00:23:10Watch that flame over there.
00:23:13Where was I?
00:23:15Hey, I have to go, actually.
00:23:17I'm really tired.
00:23:19Talk soon, though?
00:23:20Oh, okay.
00:23:22Later.
00:23:29Good afternoon.
00:23:30I'm Daniela Phillips,
00:23:31and I'd like to welcome you to the St. Andrews Children's Hospital charity cook-off.
00:23:40Most importantly, I want to thank all of you for your very generous and kind donations.
00:23:46Now, to get things started, let's meet our judges.
00:23:50Toni Mitchell.
00:23:52Toni has been a food writer for over two decades.
00:23:55She has written for Gourmet and Food & Wine magazines
00:23:58and her most recent book, Toni Appetit, is on the New York Times bestseller list.
00:24:08Alice Myers is a sous chef at The Bowery, one of Manhattan's finest restaurants.
00:24:14She is also a graduate of the prestigious L'Académie Suisse des Arts Culinaire.
00:24:19And last but not least of our judges is my dear nephew, Christian Graham, a globe-trotting gourmand,
00:24:31and also a graduate of L'Académie.
00:24:33And let me introduce to you our chefs, Chef Lee, Chef Martinez, and Chef Raphael.
00:24:47So, chefs, you have come from all around the world.
00:24:53Thank you for your first challenge.
00:24:57I'd like for you to prepare an appetizer from your hometown in 60 minutes.
00:25:07Ready, chefs?
00:25:09Ready.
00:25:11All right. On your mark, get set, cook.
00:25:15Let's go.
00:25:16Let's go.
00:25:37Am I the only one having flashbacks from L'Académie?
00:25:41Good cooking isn't a race.
00:25:43But you have to move faster.
00:25:46You need it.
00:26:02Five more minutes.
00:26:13Time's up, chefs.
00:26:14Now our judges will go to work to decide the winner.
00:26:18Chef Lee?
00:26:21I'm from Taiwan, and these are Xinjiang lamb skewers, seasoned with cumin, chili flakes, Sichuan peppercorn, and fennel.
00:26:30The spice is nice, with a great combination of flavors.
00:26:35I agree. It's bold, but not overpowering. Nice work.
00:26:39And it finishes very nice. Good job.
00:26:42I live in Los Angeles, but originally I'm from El Salvador.
00:26:46So this is my version of a pupusa, a traditional appetizer.
00:26:51It is the national dish of El Salvador, and we celebrate it every year annually on the second Sunday of November.
00:26:58Please enjoy.
00:26:59Mmm.
00:27:00Mmm-hmm.
00:27:06Petit tartine, rotée de boeuf, from my native France.
00:27:10Bon appétit!
00:27:11Mm-hmm.
00:27:26Judges, have you reached a decision?
00:27:28The authentic flavors have really stood out.
00:27:31The winner of today's competition...
00:27:36...is Chef Lee.
00:27:37No.
00:27:40This gets the pain.
00:27:42Congratulations, Chef.
00:27:44So, winning this round, Chef Lee, has earned you 100 points.
00:27:47Well done.
00:27:49The next round is worth 200 points, and the final round will be worth 300.
00:27:53So, chefs, it's anybody's game.
00:27:55Our next challenge, you have 24 hours to create an entree of your choosing.
00:28:00But, there's one catch.
00:28:02Farm to fork, you can only use ingredients from our local farm.
00:28:06Are you ready?
00:28:08The challenge begins...
00:28:10...now.
00:28:12Great meeting you.
00:28:15If they put that together in an hour, I can't wait to see what they come up with tomorrow.
00:28:20You just love to eat.
00:28:22It doesn't matter what it is.
00:28:24Okay, Mr. Pretentious.
00:28:25How did we ever agree on the lambskewers?
00:28:29You know, I was a little surprised myself.
00:28:32Are you ready?
00:28:34For what?
00:28:36You're going with the chefs to the farm, in case they have questions about the rules.
00:28:41Is that really necessary?
00:28:42Oh, come on. It'll be fun. Splendid.
00:28:45You can ride on the bus with the chefs if you want.
00:28:48The bus?
00:28:50Alice, do you want to ride with me?
00:28:51Hmm. Depends. What are you driving these days?
00:28:54Let me guess.
00:28:56Something fast, shiny, and foreign.
00:29:00I miss the fresh air.
00:29:02It's not exactly New York.
00:29:16Hey, chefs, let's get a photo.
00:29:17I love markets. Everything's just so fresh.
00:29:28I know.
00:29:30Oh, my gosh. I just smelt something so wonderful.
00:29:33I'm going to go follow my nose, and I'll catch up with you both later.
00:29:37I guess we don't have to stay with the chefs.
00:29:39They'll be fine.
00:29:41Well, where are you going?
00:29:43You'll see.
00:29:44Ooh, something smells good.
00:29:46Mm-hmm, mm-hmm.
00:29:47Oh, everyone, right?
00:30:05You rubbish.
00:30:06Hi, Christian.
00:30:18Hey.
00:30:18What looks good?
00:30:21What just came out of the oven?
00:30:24Croissants.
00:30:25They smell amazing.
00:30:27I want those.
00:30:29We'll have four, please.
00:30:30No problem.
00:30:33Wait till you taste them.
00:30:34They're made with European butter and a wild yeast starter.
00:30:40Well, this kind of reminds me of our trip to Lugano.
00:30:43The water was like glass.
00:30:45It was beautiful.
00:30:48Yeah, but what was that name of the little shop we went to back then?
00:30:52Fennini Dolce.
00:30:53That's right.
00:30:56Here we go.
00:31:00Enjoy.
00:31:01Thanks.
00:31:04Not yet.
00:31:06I've got some place I want to show you.
00:31:08Ah.
00:31:08Okay.
00:31:09Okay.
00:31:09So, you own a farm, too.
00:31:29Oh, mine.
00:31:32It's a family farm.
00:31:33Almost reminds me of Switzerland.
00:31:36Though, I do believe the Alps are just a tiny bit bigger.
00:31:42Well, I mean this.
00:31:45And spending time with you.
00:31:48And all it took was a free trip.
00:31:49Well, we can't all be jet setters, you know.
00:31:53As you recall, I'm from Long Island and not the ritzy part.
00:31:58I've worked my tail off since graduation.
00:32:01Since...
00:32:02Since you got that job as a prep cook at La Bernadine?
00:32:05I remember.
00:32:06You were jumping and screaming all over the place when you found out.
00:32:10And we all wanted to lock you in the meat freezer.
00:32:13Right.
00:32:14Sorry about that.
00:32:15We were jealous.
00:32:16You deserved it.
00:32:17And you made your own way.
00:32:19I respect that.
00:32:21Really?
00:32:22You mean that?
00:32:26I left a lot of things unsaid when we were together.
00:32:33And I'm sorry.
00:32:34And the way things ended...
00:32:39I really didn't handle it that well.
00:32:44It was a long time ago.
00:32:46You don't have to say anything.
00:32:47I want to.
00:32:49I was supposed to join you in New York, but...
00:32:52I didn't.
00:32:54You were going through a lot with your parents' death.
00:32:57I just wanted to be there for you.
00:32:59I know you did.
00:33:01It was a dark time and I shut you out.
00:33:04You deserve better than that.
00:33:07I understood.
00:33:09Really, it's okay.
00:33:12Oh, man, a real mess of things.
00:33:17But everything worked out for the best.
00:33:20You're taking over for your aunt.
00:33:22I'm number two at one of the best restaurants in New York.
00:33:26I couldn't be happier.
00:33:28But still...
00:33:31I don't know what I was thinking letting you go.
00:33:34Whoa.
00:33:36I guess we've worn out our welcome.
00:33:41Racing back to the car.
00:33:47What about the wine?
00:33:49Right.
00:33:49Oh, my God.
00:34:19Daniella?
00:34:35Relax, chefs.
00:34:37I'm not here in any official capacity.
00:34:40I'm just barely feeling a little peckish.
00:34:42It would be an honor to serve you something.
00:34:44Oh, that's quite all right, but thank you.
00:34:47Just pretend I'm not here.
00:34:49I'm just going to raid the refrigerator.
00:34:54Oh.
00:34:56That's perfect.
00:34:59Do you mind if I use this?
00:35:01Yes.
00:35:09Do you mind terribly, Chef Raphael?
00:35:12Not at all.
00:35:15You know, I quite enjoyed your dish today.
00:35:20I've spent plenty of time in France, and I must say, your tartine was delicious.
00:35:27Merci.
00:35:28In my humble opinion, you should have won.
00:35:35I must humbly disagree.
00:35:37But I must admit I was quite surprised by the level of competition you brought together, but not unpleasantly.
00:35:44What do you mean?
00:35:45I love surprises.
00:35:47Combining new ingredients, improvising a meal.
00:35:51I've been cooking my whole life, but I am yet a student.
00:35:56There's always something new to learn.
00:35:58You're very insightful.
00:36:00A side effect of spending most of my life at my cutting board.
00:36:05Plenty of time to think.
00:36:08Speaking of which, may I?
00:36:11By all means, please do.
00:36:13I'm frightful in the kitchen.
00:36:15I disagree.
00:36:16Oh.
00:36:17Put this here.
00:36:18Smooth.
00:36:19Why not?
00:36:20After a few calls, well, a few dozen, I was able to book you back-to-back meetings while
00:36:38you're in San Francisco next week.
00:36:39You're an angel, Marta.
00:36:41That's your revised itinerary.
00:36:43Whew.
00:36:44As much as I love a full schedule, I am so looking forward to retirement.
00:36:53No second thoughts?
00:36:55I think Christian is about as ready as he'll ever be to take over the Phillips group.
00:37:00I do love my job.
00:37:02But I am so ready to do all the things that I just haven't had time for, you know?
00:37:09Yeah.
00:37:11I'm going to sound like a foolish old woman, but I'd really like to find love again before
00:37:17it's too late.
00:37:21You are not old.
00:37:24You're not foolish.
00:37:26Not at all.
00:37:30Thank you, Marta.
00:37:32One more minute, chefs.
00:38:02Ten seconds left.
00:38:26Ten seconds left.
00:38:33Chef Lee?
00:38:35This is Shui Shou Yu, or Sheshuan Boiled Fish.
00:38:40I've made it with a fresh catfish from a local lake.
00:38:43Catfish, what an interesting choice.
00:38:49Wow.
00:38:50Chef Martinez?
00:38:51This is my take on Asabuco, a specialty of Lombard cuisine.
00:39:06It's a volcano cut lamb shank braised in a red wine vegetable sauce on top of a Parmesan risotto.
00:39:11Oh, okay.
00:39:12Mm-hmm.
00:39:13Not a bad Osabuco.
00:39:14I agree.
00:39:15But the sauce is a bit thin.
00:39:16It's supposed to be a hearty dish.
00:39:17I'm sorry, but any Italian grandmother can make it better.
00:39:21Who's pretentious now?
00:39:22And Chef Raphael.
00:39:24This is Casolet de Provence.
00:39:25This is Casolet de Provence.
00:39:26Unfortunately, the rules did not permit me to use Toulouse sausage.
00:39:31But I discovered many local options.
00:39:32Daniela.
00:39:33For you.
00:39:34I'm sorry, but any Italian grandmother can make it better.
00:39:37Who's pretentious now?
00:39:40And Chef Raphael.
00:39:46This is Casolet de Provence.
00:39:48Unfortunately, the rules did not permit me to use Toulouse sausage.
00:39:53But I discovered many local options.
00:39:57Daniela.
00:39:59For you.
00:40:02Merci.
00:40:04Bon appétit.
00:40:14I vote Chef Lee.
00:40:16The spices were spot on, so delicious.
00:40:19Chef Raphael's dish was much more complex, and at least it's delicious.
00:40:24And I have to agree with Alice.
00:40:25Casolet is one of the most challenging dishes in all of French cuisine.
00:40:29Superb.
00:40:30It's glorified stew.
00:40:31Chef Lee is hiding behind his spices.
00:40:32That fish was overcooked.
00:40:33I'm standing by Chef Raphael.
00:40:34I have to agree.
00:40:35Okay.
00:40:36Well, looks like we have a winner.
00:40:38The winner of today's competition, Chef Raphael.
00:40:40The winner of today's competition, Chef Raphael.
00:40:46Congratulations to Chef Raphael, who has captured the lead with 200 points, but have one more challenge to go.
00:40:55Well, Chefs, the final challenge will be to complete the meal that you've done so far. My personal favorite, dessert. Now, you can cook or bake anything that you like. The only requirement is that the recipe must come from the heart.
00:41:08All right, you've got 24 hours. Let's go. Good luck, Chefs.
00:41:23Great job. Thank you.
00:41:24You're quite the food critic.
00:41:25Oh, you're just mad you were outnumbered.
00:41:26I'm still not sure I agree with you, but you did argue your point well.
00:41:40You know, all this eating is actually making me pretty hungry.
00:41:45I know a place where we can go. If you don't mind working for your food.
00:41:49Sounds good to me.
00:42:10This space is amazing. Reminds me of what we used to talk about at Le Cal ami.
00:42:16I thought you'd like it.
00:42:19Location's great too. You said a friend's opening this place?
00:42:24Yeah.
00:42:26What kind of food?
00:42:28He hasn't decided.
00:42:30Really? When's the opening?
00:42:34I'm not sure yet.
00:42:36Less questions, more cooking.
00:42:38Okay. Okay.
00:42:44You're the Sue though.
00:42:47Okay.
00:43:08I forgot how fun this is.
00:43:20I know. It's ready. Paper, dead.
00:43:21We'll be ready.
00:43:22Not getting in to what this is.
00:43:23Just give it, just give it, just give it.
00:43:25I forgot how fun this is.
00:43:27I know. It's ready. Paper, dead.
00:43:30I forgot how fun this is.
00:43:35I know.
00:43:36It's ready.
00:43:37Paper.
00:43:38Then.
00:43:46Oh, it's perfect.
00:44:00Chef Raphael.
00:44:01Me?
00:44:02I thought you'd be in the kitchen working.
00:44:05It may not seem like it, but I'm actually hard at work right now.
00:44:09Well, if that's hard work, then I'd like to enroll in culinary school.
00:44:14Will you join me?
00:44:16Sure.
00:44:19I'm searching for the perfect cheese for my dish.
00:44:23Of course, in France, we invented cheese.
00:44:26On the occasion I have been outside of my country, I have not tried too many other kinds.
00:44:32It seems pointless, but there are times when I have been surprised.
00:44:37This cheese, for example, it's not like anything we have at home.
00:44:44It is, how do you say?
00:44:48C'est bon?
00:44:50It's good.
00:44:51It's good.
00:44:52It's nice you enjoy your work so much.
00:44:57Well, we both have a passion for what we do.
00:44:59We do.
00:45:02Have you ever heard the saying,
00:45:04if you love what you do, then you'll never work a day in your life?
00:45:09I just hope Christian finds that fulfillment that I have.
00:45:13What do you mean?
00:45:14Can you keep a secret?
00:45:17I'm retiring.
00:45:19But you're so young.
00:45:21Well, I appreciate your flattery.
00:45:23But I'm tired.
00:45:25I'm not tired of my job. I'm just, I'm tired of only having my job.
00:45:28I, too, am fanatical and it hasn't been easy on my personal life.
00:45:31But giving up my work would be like giving up myself.
00:45:35Who am I without my kitchen?
00:45:37But aren't you curious to find out?
00:45:39I know who I am.
00:45:41Do you?
00:45:43What did we make again?
00:45:45What did we make again?
00:45:47I thought it was a little bit easier on my personal life.
00:45:49But giving up my work would be like giving up myself.
00:45:51Who am I without my kitchen?
00:45:53But aren't you curious to find out?
00:45:55I know who I am.
00:45:57Do you?
00:45:58What did we make again?
00:46:13So this is my take on Tyrolean food.
00:46:17I fell in love with it when we were in Austria.
00:46:20You mean Innsbruck. I remember that trip. We just met.
00:46:23Growing up in Long Island, I'd never seen a mountain before.
00:46:26And suddenly there I was in the Alps, on skis, falling all over the place.
00:46:32You were hilarious.
00:46:35And you kept making fun of me.
00:46:38But you stayed on the bunny slopes with me all day just to make sure I got the hang of it.
00:46:43I wasn't going to leave you alone.
00:46:45Those were good times.
00:46:48Yes, they were.
00:46:56Unbelievable.
00:46:57This makes me feel like I'm right back at that Ashpen ski lodge.
00:47:07Well, that's the idea.
00:47:11I try to recreate my experiences on the plate.
00:47:15I use the flavors to convey my memories.
00:47:17How do you not have your own restaurant?
00:47:22I'm serious.
00:47:24Running a restaurant has so little to do with cooking.
00:47:29It's all about having a mind for business and a lot of luck.
00:47:33You know, I have a good job.
00:47:37It would be a huge risk going on on my own.
00:47:40I know how you feel.
00:47:43Do you?
00:47:45You seem to have your future pretty locked up.
00:47:47I went to culinary school the same as you.
00:47:49And I had a dream of working in a kitchen too.
00:47:51But as fortunate as I am to be in this situation,
00:47:55it's not what I want.
00:48:00I had no idea.
00:48:02Alice, I've got a confession to make.
00:48:05This is not my friend's restaurant.
00:48:08It's mine.
00:48:11I bought it about a year ago from a retiring chef,
00:48:14and I've just been fixing it up.
00:48:16It's sort of a hobby.
00:48:18I've been wanting to tell Aunt Daniella, but I don't want to let her down.
00:48:22You know?
00:48:23She's been so good to me, and she has no one else to take over the Phyllis Group when she retires.
00:48:28Tell me about your restaurant.
00:48:31Tell me.
00:48:32Tell me everything you planned.
00:48:34Why?
00:48:35It's not like I'm going to open the place anyway.
00:48:37It's a hypothetical question.
00:48:41Okay, I'll start.
00:48:43My dream restaurant is some place where there are no food critics or best-of lists.
00:48:48A place where I can cook using only what's fresh and in-season.
00:48:53And there's only a few tables in the dining room so I can come out of the kitchen and talk with the guests.
00:48:59Maybe share some wine.
00:49:01And I live in a cozy apartment upstairs because I never want to leave.
00:49:05I never want to leave.
00:49:08Now you go.
00:49:10Okay.
00:49:13At my dream restaurant, you're the chef because you cook better than I do.
00:49:20But I still want to cook some and manage the place.
00:49:23What?
00:49:25Sorry.
00:49:27Why am I the chef at your restaurant?
00:49:29You could have any chef in the world, in history.
00:49:32Yoshihiro Murata, Julia Child, Edna Lewis, Thomas Keller, and you choose me?
00:49:41Yes.
00:49:46Excuse my reach.
00:49:55Mmm. Delicious.
00:49:58Mmm.
00:50:05Forgot how much I love cooking.
00:50:08Don't you cook where you work?
00:50:11I do.
00:50:13Not for fun.
00:50:15We don't experiment with new dishes.
00:50:17We stick to standard fare.
00:50:20I'm surprised.
00:50:22Hey, but what about your restaurant?
00:50:25Do you realize how perfect it is?
00:50:27I wouldn't give it up.
00:50:29I mean, even if you can't be the chef, you should keep it.
00:50:32You could hire someone to run the daily and sneak in whatever you feel like cooking.
00:50:39That's not a bad idea.
00:50:48Be honest.
00:50:50It's because of you that I'm here, judging the competition.
00:50:54It's not some random coincidence for my talent.
00:50:57Is it?
00:50:59Some call it coincidence.
00:51:01I'll just call it fake.
00:51:03The point is, you're a young and up-and-coming chef who's very talented.
00:51:08Thanks.
00:51:19I can't believe it's so late.
00:51:24I had a lovely day.
00:51:26Me too.
00:51:28Good night.
00:51:29Good night.
00:51:30I had a lovely day.
00:51:32Me too.
00:51:34Good night.
00:51:37I had a lovely day.
00:51:39Good night.
00:51:41I had a lovely day.
00:51:42Me too.
00:51:44Good night.
00:51:45Bye.
00:52:15I thought I saw you come out here.
00:52:22The bellman said I should come check out the view.
00:52:27It's beautiful.
00:52:30I come up here when I need a little perspective.
00:52:34You know, the view from my apartment in New York looks through someone else's window.
00:52:39The smaller city does have its perks.
00:52:42Like what?
00:52:44We're friendly.
00:52:47There's no fighting over parking, low-cost living, less traffic.
00:52:51Sounds like you're on the tourism board.
00:52:54Well, we are in the hotel business.
00:52:56But honestly, I like it here.
00:53:01I can see why.
00:53:06Do you ever see yourself leaving New York?
00:53:11Me?
00:53:13If there were a reason?
00:53:19A reason why?
00:53:22Christian!
00:53:24Daniela would like a word with you.
00:53:26Excuse me.
00:53:28Sit down, Christian.
00:53:43Is there something wrong?
00:53:44We're supposed to be down in the kitchen soon.
00:53:46No.
00:53:47This will only take a minute.
00:53:48Okay.
00:53:49After the competition, I am going to formally announce my retirement from the Phillips Group.
00:53:59Why now?
00:54:00Because you're ready.
00:54:01And because now more than ever it's become apparent to me that I want more.
00:54:09Thanks so much.
00:54:10This is a great honor.
00:54:11And Daniela, but...
00:54:12That we have a competition to get to.
00:54:13Quite right.
00:54:14That's not...
00:54:15Well, let's go.
00:54:16And Daniela.
00:54:17Oh, Christian.
00:54:18Oh, Christian.
00:54:19Don't look so nervous.
00:54:20You are going to be a great leader, I'm certain.
00:54:23Your mom and dad would be so proud of you.
00:54:24I know I am.
00:54:25Was there anything else?
00:54:26No.
00:54:27Good.
00:54:28Then off we go.
00:54:29Oh, let's go.
00:54:30Oh, let's go.
00:54:31That's not...
00:54:32Well, let's go.
00:54:33And Daniela...
00:54:34Oh, Christian.
00:54:35Don't look so nervous.
00:54:36You are going to be a great leader, I'm certain.
00:54:38Your mom and dad would be so proud of you.
00:54:41I know I am.
00:54:44Was there anything else?
00:54:49No.
00:54:50Good.
00:54:51Then off we go.
00:54:53Oh, one more thing.
00:54:55I quite like your girlfriend.
00:54:56Oh, she's not my girlfriend.
00:54:58Hmm.
00:54:59Well, I like her.
00:55:20Five more minutes.
00:55:21Just a one minute left.
00:55:22I've been thinking about your restaurant.
00:55:23I'm not sure your dream chef is available, but I know a lot of people are in the restaurant.
00:55:25New York would love to work with you.
00:55:26I'll introduce you.
00:55:27Alice, I appreciate the help.
00:55:28Yeah.
00:55:29All right.
00:55:31Oh, my God.
00:55:32Just a one minute left.
00:55:34Okay.
00:55:37I'm thinking about your restaurant.
00:55:42I'm not sure your dream chef is available, but I know a lot of people in New York who'd love to work with you.
00:55:52I'll introduce you.
00:55:54Alice, I appreciate the help.
00:55:57No, no, no.
00:56:02All right.
00:56:03Time's up, chefs.
00:56:08Ready, judges?
00:56:10Chef Lee?
00:56:12This is Xi Mahou, or black sesame soup.
00:56:23A sweet soup popular in southern China, where my wife is from.
00:56:27I paired it with Chinese doughnuts for dipping.
00:56:38Chef Martinez?
00:56:40This is my take on tres leches cake.
00:56:42It's a cake soaked in three kinds of milk,
00:56:44evaporated, condensed, and heavy cream.
00:56:46You can find it all across Latin America,
00:56:49and that is where my heart will always be.
00:56:52Mmm.
00:56:54Oh, I like that.
00:57:00And Chef Raphael.
00:57:02This is a souffle I prepared
00:57:04from a surprising cheese
00:57:06I found at a creamery outside of Kansas City.
00:57:10The day I tasted my first souffle,
00:57:13that was the day I fell in love with cooking.
00:57:25Perfectly excellent.
00:57:27No argument here.
00:57:29Seriously?
00:57:30Oh, that's a first.
00:57:31All right, do we have a win?
00:57:33Okay, yeah.
00:57:34Judges, have you reached a decision?
00:57:36We have.
00:57:37The winner of the dessert challenge
00:57:39with one of the most
00:57:41eloquently delicious executed desserts.
00:57:46Chef Raphael.
00:57:48This win earns Chef Raphael an additional 300 points,
00:58:01making him the winner of this charity cook-off.
00:58:06Nice job.
00:58:07Congratulations.
00:58:09This is truly an honor.
00:58:10And of course,
00:58:11tomorrow night,
00:58:12our judges will prepare dinner
00:58:13in Chef Raphael's honor.
00:58:15What was that?
00:58:16Did you not read the letter before you agreed
00:58:17to being a judge?
00:58:18Not the fine print, apparently.
00:58:19If you prepare just one of the dishes
00:58:20you did last night,
00:58:21everyone will be easy.
00:58:25This is truly an honor.
00:58:26And of course,
00:58:27tomorrow night,
00:58:28our judges will prepare dinner
00:58:29in Chef Raphael's honor.
00:58:30What was that?
00:58:33Did you not read the letter
00:58:36before you agreed to being a judge?
00:58:38Not the fine print, apparently.
00:58:40If you prepare just one of the dishes
00:58:42you did last night,
00:58:43everyone will be eating the best meal
00:58:45they ever had.
00:58:47Ms. Myers,
00:58:49has Christian told you the good news yet?
00:58:51What good news?
00:58:53Go on, tell her.
00:58:55Tomorrow night,
00:58:58I will be announcing my retirement,
00:59:01but more importantly,
00:59:03I'll be announcing that Christian
00:59:05is the new head of the Phillips group.
00:59:08He has such a bright future ahead of him,
00:59:11don't you think?
00:59:12Tomorrow?
00:59:13Well, I must be off,
00:59:16and you three have a dinner to prepare.
00:59:19I'll catch up with you guys later.
00:59:21I was going to tell you myself.
00:59:26Congrats,
00:59:28if that's what you want.
00:59:29Is it?
00:59:31Oh.
00:59:32Alice!
00:59:33Brett!
00:59:34Who?
00:59:35What are you doing here?
00:59:39I got on the first flight here after the gala.
00:59:41I wanted to surprise you.
00:59:42You did.
00:59:43How was it?
00:59:44Major success.
00:59:45The Bowery is back on the map.
00:59:46I have some really incredible news.
00:59:47How was it?
00:59:48Major success.
00:59:49The Bowery is back on the map.
00:59:51I have some really incredible news.
00:59:52Hey, man.
00:59:53Brett.
00:59:54Brachetta.
00:59:55Alice's boyfriend.
00:59:56Christian Graham.
00:59:57And I was just leaving.
00:59:58I'll see you tomorrow.
00:59:59Who's that?
01:00:00Old friend.
01:00:01Hmm.
01:00:02All right.
01:00:04There you are.
01:00:05Just sign right here.
01:00:06And it's official.
01:00:11You'll be owner and CEO of the Phillips Group.
01:00:15Now that you're in charge of everything, I think you'd look a little more polite.
01:00:16All right.
01:00:17All right.
01:00:18There you are.
01:00:19Just sign right here.
01:00:22And it's official.
01:00:24You'll be owner and CEO of the Phillips Group.
01:00:40Great.
01:00:41Great.
01:00:42So what if she has a boyfriend?
01:00:43That's a pretty big so what, don't you think?
01:00:44No.
01:00:45I don't.
01:00:46But I've seen you.
01:00:47I've seen you.
01:00:48I've seen you.
01:00:49I've seen you.
01:00:50I've seen you.
01:00:51I've seen you.
01:00:52I've seen you.
01:00:53I've seen you.
01:00:54I've seen you.
01:00:55I've seen you.
01:00:56I've seen you.
01:00:57I've seen you.
01:00:58I've seen you.
01:00:59I've seen you.
01:01:00Now that you're in charge of everything, I think you'd look a little more pleased.
01:01:03I appreciate everything you're doing for me, but...
01:01:04But what?
01:01:05Is it Alice?
01:01:06You think it's a secret?
01:01:07Don't be ridiculous.
01:01:08No, I don't.
01:01:09But I've seen you two together the past few days and...
01:01:12I don't know.
01:01:13If it's meant to be, then...
01:01:15No job or amount of money is going to change the fact that she's living a life in New York.
01:01:22A good life.
01:01:23A life without me.
01:01:24Have you told her how you feel about her?
01:01:26I'm pretty sure she knows.
01:01:28Well, I'm no expert in love, but...
01:01:31In any business deal, you always state your intentions clearly.
01:01:36Or you will never get what you want.
01:01:48Ah, there you are, Chef.
01:01:50I've been looking all over for you.
01:01:51What is it?
01:01:52I was just hoping you might join me for a celebratory beverage.
01:01:58You're aware that we employ a small army of dishwashers here, Chef.
01:02:02I request that the dishwashers leave me be.
01:02:05I don't trust anyone with my cooking utensils.
01:02:09A chef's job doesn't end when a meal is served.
01:02:12In fact, a chef's job never ends.
01:02:15So, is that a no on the drink?
01:02:18May I join you once I finish my task?
01:02:21Please.
01:02:22Because I have something to celebrate as well.
01:02:25What is that?
01:02:26Tomorrow night, I will be announcing my retirement from the Phillips Group.
01:02:31I will finally have all the time to do everything I've put off.
01:02:35I'll travel the world.
01:02:37I suppose I've already done that, but...
01:02:40Maybe I'll find a hobby.
01:02:42I've never had one of those.
01:02:44Should I take up cooking?
01:02:50May I speak my mind?
01:02:53Please.
01:02:54I can't understand why you are leaving a career that has made you so fulfilled.
01:03:00You're good at what you do.
01:03:02You have a passion.
01:03:03It shows.
01:03:05It may tire you from time to time, but what honest work doesn't.
01:03:11I want some things for my life that this job has just made impossible.
01:03:21Is it chance?
01:03:23Love, for instance.
01:03:24I took over my husband's business after his death, and this job has driven away every proper man I've met since then.
01:03:40Perhaps the fault was with the man and not the job.
01:03:46Excuse me?
01:03:48I don't have to be familiar with the details to know that these weren't the right men for you.
01:03:54They became involved with a hard-working woman, and what?
01:03:57What?
01:03:58And the왕 because you couldn't change?
01:04:00Only a fool wouldn't admire and respect your dedication for your business.
01:04:04Your philanthropy?
01:04:05If you retire now, you stand a chance of meeting more fools.
01:04:14When you deserve a man who appreciates who you are.
01:04:25Remind me, why are we here again?
01:04:27I'm making a deconstructed apple strudel for dessert.
01:04:31Don't they have grocery stores?
01:04:34I want everything as fresh as possible.
01:04:39Why are you so worked up? We're on vacation.
01:04:43You're on vacation. I'm cooking, and I want this dinner to be perfect.
01:04:48Well, I have some good news that will put you in a better mood.
01:04:51The Times did a glowing review on us after the gala.
01:04:55The owners want to capitalize on the publicity.
01:04:58They're talking about opening another location in Brooklyn.
01:05:04That's great.
01:05:06They want you to be the head chef.
01:05:10You mean I'd have my own restaurant?
01:05:12My own restaurant? This is amazing!
01:05:17What?
01:05:19The idea is that you'll serve everyone's favorites.
01:05:22But with a pared down menu.
01:05:24A pared down menu?
01:05:27I'm still the executive chef of the flagship restaurant.
01:05:31So I have the final approval on everything.
01:05:34But we'll work on it together.
01:05:36Oh.
01:05:37You have to stick to the brand.
01:05:42Steaks, potatoes, and martinis.
01:05:45Not any of that fancy European stuff.
01:05:48It won't really be my own kitchen if I can't make my own food.
01:05:53I'll basically still be your sous chef.
01:05:55This is a big opportunity for you.
01:05:58I thought you'd be excited.
01:06:00I am.
01:06:02I think I just have a lot on my mind with the dinner tonight and...
01:06:08And...
01:06:09You're right.
01:06:12It's a lot to digest.
01:06:15I'll let you concentrate on what you're doing.
01:06:18And I'll go look at some animals or something.
01:06:22Thanks.
01:06:24And thank you for coming out to surprise me.
01:06:27I really appreciate it.
01:06:57Hey.
01:06:58Small world.
01:06:59Big world.
01:07:00Small farm.
01:07:01You've assigned quite the shopping list.
01:07:02It'll all be worth it.
01:07:03I've got everything under control.
01:07:04Right.
01:07:05Hey.
01:07:06I'm sorry I didn't tell you about bread.
01:07:10It just never came up.
01:07:11You've got a boyfriend.
01:07:12It's not a big deal.
01:07:13Yeah.
01:07:14That's what I thought.
01:07:15Why would it be?
01:07:16No reason.
01:07:17We're friends, Alice.
01:07:19Exactly.
01:07:20Just friends.
01:07:21Oh, I'm sorry.
01:07:22I'm sorry.
01:07:23I'm sorry.
01:07:24You're sorry.
01:07:25I'm sorry.
01:07:26I'm sorry.
01:07:27I'm sorry.
01:07:28I'm sorry.
01:07:29I'm sorry.
01:07:30I'm sorry.
01:07:31I didn't tell you about bread.
01:07:32It just never came up.
01:07:35You've got a boyfriend.
01:07:36It's not a big deal.
01:07:37Yeah.
01:07:38That's what I thought.
01:07:39Why would it be?
01:07:40No reason.
01:07:41Just friends.
01:07:42If you'll excuse me, I've got some shopping to do.
01:07:46Elsie in the kitchen?
01:07:48Hey, if you want to talk about your restaurant, I mean...
01:07:51I decided to sell it.
01:07:54Just like that?
01:07:56Some dreams are just dreams.
01:08:00You've got to let them go.
01:08:11You're going to knock them dead.
01:08:12And look good doing it.
01:08:26You know I haven't said yes, right?
01:08:28I know.
01:08:29I know.
01:08:30But you will.
01:08:31So, what are you going to do today?
01:08:34There's a museum nearby or you could do one of those walking tours.
01:08:38Nah.
01:08:39I'm going to go back to the room and chill.
01:08:41Answer emails or the room service.
01:08:44But you're on vacation.
01:08:46Yeah.
01:08:47You're right.
01:08:48I'm going to watch TV.
01:08:50Have fun.
01:08:52Bye, babe.
01:08:53Bye.
01:08:54Bye.
01:08:55Bye.
01:08:56I can't believe you still have our school chef's coat.
01:09:17I don't wear it all the time or anything.
01:09:21Right.
01:09:22Head chef, aren't you a Sue?
01:09:24Alice got a promotion.
01:09:26Isn't that great?
01:09:27Yeah.
01:09:28The Fari wants to open a restaurant in Brooklyn and owners want me to run it.
01:09:33Really?
01:09:34That's wonderful.
01:09:36I'm really happy for you.
01:09:38Yeah?
01:09:39Of course.
01:09:40Your own kitchen.
01:09:41This is what you've been working for.
01:09:43Congratulations.
01:09:44Oh, that's so sweet and all.
01:09:47Well, we've got a four course meal to prep.
01:09:49Let's go.
01:09:50Right.
01:09:51All right.
01:09:52Tony, you're on salad and hors d'oeuvres.
01:09:54Christian, you got the appetizer.
01:09:55I'll get Maine and I might need a hand with dessert.
01:09:58Sound good?
01:09:59Uh-huh.
01:10:00All right.
01:10:01Let's get to it.
01:10:02I hope everyone likes steak tartare.
01:10:14They will love it.
01:10:17I hope everyone likes steak tartare.
01:10:29They will love it.
01:10:31They will love it.
01:10:32I'll get some coffee.
01:10:49What's for dessert?
01:10:50Deconstructed apple strudel.
01:10:54Can't wait. Sounds delicious.
01:11:09What do you think?
01:11:13This might sound crazy, but what about cardamom?
01:11:17Try me.
01:11:24Genius.
01:11:44Finished.
01:11:46May I?
01:11:54You're a magician.
01:11:56Stop. It wasn't even my recipe. I stole it from Chef Baumgarten.
01:12:01You did not. Chef Baumgarten would never make something like this. He was strictly old school.
01:12:06Well, it wasn't exactly his recipe, but I used it as a jumping off point.
01:12:12It's amazing.
01:12:14Whatever it is, it wasn't just me. We still make a great team.
01:12:21Alice, can I tell you something?
01:12:25Guys, less talking, more plating. Come on, our first course goes out in five.
01:12:31What did you want to tell me?
01:12:33You heard Tony. All hands on deck.
01:13:03Can I get a photo?
01:13:08But of course.
01:13:10You're handling the circus quite well, Chef.
01:13:15Perhaps I've learned a thing or two from the ringmaster herself.
01:13:20Are you still making your announcement?
01:13:23Mm-hmm. After dessert.
01:13:25Okay.
01:13:26You don't think I should, do you?
01:13:29Only you can know that.
01:13:31Aunt Daniela.
01:13:33Christian.
01:13:34What are you doing here? Shouldn't you be in the kitchen?
01:13:37Can I have a word?
01:13:39Now.
01:13:41Excuse me a moment.
01:13:48So, what's so urgent?
01:13:51Being your apprentice has been a true honor.
01:13:54And I appreciate that you think I can do what you can do.
01:13:58It's your dream, not mine.
01:14:01It's not.
01:14:02My dream is to own my own restaurant.
01:14:05And I know that you've been preparing for your retirement, and you deserve that.
01:14:09But I'm not the person to take your place.
01:14:13Christian.
01:14:17I don't know what to say.
01:14:19This is a lot to take in right now.
01:14:21It's time.
01:14:22It's time.
01:14:23It's time, Danielle.
01:14:24Yes.
01:14:25Right.
01:14:26Ladies and gentlemen, welcome to this very special dinner honoring Chef Raphael LaRue.
01:14:40Tonight's meal has been prepared by our judges panel.
01:14:51Tony Mitchell, Alice Myers, and my nephew, Christian Graham.
01:14:57And now I believe our first course is about to be served.
01:15:00Well, hello everyone.
01:15:04Tony Mitchell.
01:15:05Many of our dishes this evening come from France, which of course is Chef Raphael's home.
01:15:10And your first course is a mushroom tartlet made with fresh local mushrooms.
01:15:15Bon appetit.
01:15:16Bon appetit.
01:15:46Have you tried this?
01:15:47It's so good.
01:15:48It's so delicious.
01:15:49Our next course is steak tartare.
01:15:51Mmm.
01:15:52Lovely.
01:15:53Mmm.
01:15:54This is so good.
01:15:55Mmm.
01:15:56Mmm.
01:15:57Mmm.
01:15:58Mmm.
01:15:59Mmm.
01:16:00Mmm.
01:16:01Mmm.
01:16:02Mmm.
01:16:03Mmm.
01:16:04Mmm.
01:16:05Mmm.
01:16:06Mmm.
01:16:07Mmm.
01:16:08Mmm.
01:16:09Mmm.
01:16:10Mmm.
01:16:11Mmm.
01:16:12Mmm.
01:16:13Mmm.
01:16:14Mmm.
01:16:15Mmm.
01:16:16Mmm.
01:16:17Mmm.
01:16:18Mmm.
01:16:19Mmm.
01:16:20Mmm.
01:16:21Mmm.
01:16:22Mmm.
01:16:23Mmm.
01:16:24Mmm.
01:16:25Mmm.
01:16:26Mmm.
01:16:27Mmm.
01:16:28Mmm.
01:16:29Mmm.
01:16:30Mmm.
01:16:31Mmm.
01:16:32Mmm.
01:16:33Mmm.
01:16:34Mmm.
01:16:35Mmm.
01:16:36For our main course, I've prepared my take on Blanquette Duvaux.
01:16:40It's a personal favorite and a classic of cuisine bourgeoisie.
01:16:44Mmm.
01:16:45Mmm.
01:16:46Mmm.
01:16:47Mmm.
01:16:48Mmm.
01:16:49Mmm.
01:16:50Mmm.
01:16:51Mmm.
01:16:52Mmm.
01:16:53Mmm.
01:16:55Mmm.
01:16:56Mmm.
01:16:57Mmm.
01:16:58Mmm.
01:16:59Wow.
01:17:00This is fantastic.
01:17:01Wow.
01:17:02This is so happy.
01:17:03Yeah.
01:17:04This is good.
01:17:05Wow.
01:17:06Yes.
01:17:07Yeah.
01:17:09Merci, chef. Merci.
01:17:12Alice, can I please get the recipe?
01:17:14This needs to be in my next cookbook.
01:17:16And don't worry, you'll get full credit.
01:17:18Yes, of course. I'd be honored.
01:17:22I don't know. To me, this is a bit complicated.
01:17:26Excuse me?
01:17:27Do you know the prep for this requires some serious technique?
01:17:31And in my opinion, it is flawless.
01:17:35Alice, the flavors there, they're complex, it's accessible.
01:17:37Seriously, look around the entire room. Everyone's loving this.
01:17:43What do a bunch of rednecks know about food?
01:17:45Brett! That is so rude.
01:17:48And what do you know about cooking, young man?
01:17:51I am the executive chef at the Bowery in New York City.
01:17:54And I know a good Maine when I taste one.
01:17:58Salmon Rockefeller, for instance.
01:17:59Or a filet mignon.
01:18:02Is that so?
01:18:04And you think filet mignon is better than this?
01:18:07I cannot agree with you.
01:18:10And I am French.
01:18:12I agree.
01:18:13This dish is sublime.
01:18:16Alice, come on.
01:18:17It's okay.
01:18:18Sure.
01:18:19But admit, this is a firework show.
01:18:22Steak
01:18:23and potatoes.
01:18:26That's what everybody here wants.
01:18:27Can I talk to you for a minute?
01:18:31Yeah.
01:18:48Some people like steak and potatoes.
01:18:51A lot of people, really.
01:18:52But I don't.
01:18:54And I am tired of you trying to shove it down my throat.
01:18:58And I don't care if you think my food is too fancy or complicated or European.
01:19:05It's my food.
01:19:07And as much as I appreciate the opportunity to run my own kitchen,
01:19:11if I can't make what I love, I don't want it.
01:19:15You're making a big mistake, Allison.
01:19:20I quit, Brett.
01:19:22The Bowery and us.
01:19:26You sure?
01:19:30Have it your way.
01:19:31I'm sorry about that.
01:19:45I didn't mean to ruin the meal.
01:19:46Oh.
01:19:47Not at all, dear.
01:19:49I'm pretty certain that you made the meal.
01:19:52And if he's not going to eat his,
01:19:54I just, um...
01:19:55Before we serve dessert, I have an announcement.
01:20:10Lately, I've been considering retirement.
01:20:13Stepping down from the Phillips group
01:20:15after a long and very fulfilling career.
01:20:20But after all the fun I've had this weekend
01:20:23and the lessons I've learned from
01:20:25Chef Raphael,
01:20:28Chef Alice,
01:20:30and Chef Christian,
01:20:33I want you all to know
01:20:35that Daniela Phillips is here to stay.
01:20:38I love my job, and I'm not going anywhere.
01:20:42Bravo!
01:20:42Bravo!
01:20:42Bravo!
01:20:45Bravo!
01:20:45Bravo!
01:20:45Bravo!
01:20:45Bravo!
01:20:45Bravo!
01:20:46Bravo!
01:20:46Bravo!
01:20:46Bravo!
01:20:47Bravo!
01:20:47Bravo!
01:20:50Why didn't you just tell me?
01:20:56I wanted to make you happy.
01:20:58I didn't want to let you down.
01:20:59Christian, you could never let me down.
01:21:02I love you.
01:21:11You changed your mind.
01:21:13Well, I came to my senses.
01:21:17You know, Chef,
01:21:18I'm going to be in Paris for a few business meetings.
01:21:21Should I find myself having a free evening?
01:21:24Would it be possible to reserve a table at your restaurant?
01:21:27You'll have the best seat in the house.
01:21:30Next to the kitchen, I hope.
01:21:32But of course.
01:21:34So,
01:21:35you're not taking over the Phillips group.
01:21:38Just like that?
01:21:40Just like that.
01:21:41Which means I guess you can open up that restaurant now.
01:21:47I'm still going to have a chef.
01:21:49Oh,
01:21:50that is a problem.
01:21:51It is.
01:21:53I don't suppose you're interested.
01:22:02I'll take that as a yes.
01:22:04That's a yes.
01:22:05Yes.
01:22:05Yes.
01:22:05Yes.
01:22:05Yes.
01:22:05Yes.
01:22:05Yes.
01:22:05Yes.
01:22:05Yes.
01:22:05Yes.
01:22:05Yes.
01:22:06Yes.
01:22:06Yes.
01:22:06Yes.
01:22:06Yes.
01:22:07Yes.
01:22:07Yes.
01:22:07Yes.
01:22:08Yes.
01:22:08Yes.
01:22:08Yes.
01:22:09Yes.
01:22:10Yes.
01:22:10Yes.
01:22:11Yes.
01:22:11Yes.
01:22:12Stop that.
01:22:42I believe I have a reservation under the name Aunt Daniella.
01:23:05You made it!
01:23:06I'm so proud of you.
01:23:07We saved you a counter seat.
01:23:08Good!
01:23:09My date will love it.
01:23:10Date?
01:23:11We've met, actually.
01:23:12He just popped into the cheese store across the way.
01:23:16Bonjour.
01:23:17Could I possibly use your refrigerator?
01:23:18Wait.
01:23:19You two?
01:23:20How?
01:23:21Where?
01:23:22When?
01:23:23We'll talk about details later.
01:23:24But right now, we are finished.
01:23:25All right.
01:23:26You're doing so wonderful.
01:23:27I'm so proud of you.
01:23:28I'm proud of you.
01:23:29I'm proud of you.
01:23:30I'm proud of you.
01:23:31We saved you a counter seat.
01:23:32Good!
01:23:33My date will love it.
01:23:34Date?
01:23:35You've met actually.
01:23:36He just popped into the cheese store across the way.
01:23:37You look so wonderful.
01:23:38You look so wonderful.
01:24:07You have fun, look at this place.
01:24:08Let's do whatever you want.
01:24:09You have to be able to grab your hand.
01:24:10See you tomorrow.
01:24:11Bye.
01:24:12Bye.
01:24:13Bye.
01:24:14Bye.
01:24:15Bye.
01:24:16Bye.
01:24:17Bye.
01:24:18Bye.
01:24:19Bye.
01:24:20Bye.
01:24:21Bye.
01:24:22Bye.
01:24:24Bye.
01:24:25Bye.
01:24:26Bye.
01:24:27Bye.
01:24:28Bye.
01:24:30Bye.
01:24:32Bye.
01:24:33Bye.