All language subtitles for Cooking with love (2018)

WebRip-Fixes-Sync
by VaVooM

Okay Becca...

can you tell us why you want
to be on The Little Gourmet?

You kinda nervous?

That's okay, that happens to everyone.

It looks like someone's
been studying up, may I?

Rustic Plates: Farm to
Table by Chef Stephen Harris.

He's the best chef in the whole world.

- The best?
- He has two Michelin stars.

My parents took me to his restaurant
for my birthday this year.

That must have been a
pretty special birthday.

My dad had the sous vide
chicken, but he couldn't

pronounce it, so he
just pointed to the menu.

I had the wild mushroom risotto
and it was the best thing I ever ate.

So, do you think she'll be
able to make it to the end?

Yeah, she's just a little camera shy.

Well, there are two cameras
out there on that set.

Big ones.

She deserves to be here.

She's a great chef and she wrote

a five page hand-written
letter about how

being on the show is her dream.

Sometimes you have to
make the hard call, Kelly.

- You can't please everybody.
- But you can try, right?

Okay.

So that's our group.
Let's make this the best season yet.

Okay!

Good morning.

- Looks great.
- Thank you.

Hey Jay.

- Good morning, Emily.
- Good morning!

The little chefs all
mic'd up and ready to go?

They are.
It's gonna be a great season.

It is.

I might have spoken a little too soon.

Wait, William!
Just leave the mic where it is, okay?

- Good morning, little chefs!
- Good morning!

- Are we all excited?
- Yeah!

Me too.

Let's bring Chef Betty to set.

We have a problem.
Come on.

Okay, you know what?

No, I think it's getting better!

Hi, what happened?

Well, she bent over and
didn't quite get back up again.

Please stop fussing,
I just need to stretch it out a bit.

Betty, I think we better
bring you to the hospital

and get it checked out.

- I don't need a hospital, Kelly.
- Please? For my peace of mind?

Oh alright.

But I'm telling you, I'm fi... fine!

It's a slipped disc.
She'll be okay with some rest.

But she needs to stay off her
feet for four to six weeks.

We don't have four to six hours, Kelly.

We were supposed to start
filming 90 minutes ago.

I picked a heck of a
season to make my last.

You're leaving?

The network has offered
me an executive role.

I'll be developing a
number of new shows,

which means it's time to pass the torch.

- But The Little Gourmet is your show.
- For the time being, yes.

And then next year, someone
else will be at the helm.

Who?

Well, the network decides.
Specifically John Simpson.

You should spend this season showing
him just how invaluable you are.

I can't believe you're leaving.

Yeah, it's gonna be
tough to say goodbye,

but losing your host on the
first day of production might be

the universe's way of telling me
that I made the right decision.

- So, what are we going to do?
- We're going to find a replacement.

How do we make The Little
Gourmet without Chef Betty?

I guess we're going to find out.

Well, team, it seems like
we're in a bit of a bind.

We're working on a solution, John.

And I'm glad to hear it,
but I think I've got one of my own.

Perfect timing.
This is Jeremy Walsh.

Jeremy is somewhat of a rising
star here at the network.

We brought him in when our
late night show was facing

a ratings slump and he just
turned that right around for us.

It was a team effort.

When I heard about our situation,

I knew that I had found
the perfect man for the job.

Well, welcome aboard.
I'm Amanda...

Amanda Steele! Of course,
the creator of The Little Gourmet.

And this is Kelly Mader.
She's a producer on the show.

Kelly's been with us
since the beginning.

Nice to meet you.

Kelly, I am a very
big fan of what you do.

I want you to know that I'm just here
to help navigate these rough seas.

Jeremy has already
scouted a replacement.

Oh, has he?

Patty Hogan.

Patty hosts the cooking
segment of the morning show.

She is sweet as pie
and she's very popular.

I believe that we can slide her right in
and not even miss a beat.

What about Stephen Harris?
He's a name, incredibly accomplished.

He has a line of successful cookbooks.
All best sellers.

And his restaurant has
a lineup miles long.

Yeah...

Excuse me, you need to leave.

I haven't finished my dinner.

You can take this to leave.

Bon appetit!

That was filmed in Stephen's
restaurant last week.

Five hundred thousand views in one day.

All of the major outlets
have picked it up.

In fact, the media has dubbed
him "Hot Headed Harris".

I'm surprised you haven't seen it.

Did you say five hundred thousand views?

Yes, but it's all very negative...

The ratings for The Little
Gourmet have always been strong,

but we've wanted is a greater
social media engagement.

You don't really want to replace
Chef Betty with Hot Headed Harris?

This could be great publicity for
the show, really get people talking.

Besides, it's only
until our host is back.

Nice work.

Dish ready.

No no, remember...
a julienne cut is 1/8 inch.

No more, no less!

Remember, team...
a perfect plate every time.

It's a children's show.

Look, it's a great chance
to rehab your image.

I don't like mushrooms.

You need the earthiness to counterbalance
the sweetness of the onions.

I don't like onions.

Okay, I'll eat around them...

Look Adam, I couldn't do
the show even if I wanted to.

I'm supposed to go on tour
for the book next month.

Tour's canceled.

I'm sorry... what?

The publisher got spooked.

The world saw you use a
food critic as a garbage can.

- He deserved it!
- Right now, your name is mud.

Nobody's picking up my calls,
and trust me. I'm making them.

Let me ask you this...
how's business?

- It's fine.
- Really?

Because I had to walk through
a half-empty dining room

to get in here.

Look, it's just for a few weeks.

Show the world you're
not such a bad guy.

Then we can talk next steps.

You got any ketchup?

Okay, no ketchup.

Alright little chefs, before we start
today, I have an announcement.

Chef Betty won't be
joining us this season.

- What?
- Unfortunately, she hurt her back.

- Who's going to be our host now?
- Well, actually it's pretty exciting.

Chef Stephen Harris.

All right, let's get to our
cooking stations, everyone.

Okay, let's get Stephen to set in five.

- We have a...
- Please don't say it.

A problem.

Come on.

Hi Stephen, I'm Kelly.

I'm one of the producers on the show.

I just wanted to thank
you so much for coming in

and giving us a hand this season.

I'm not wearing it.

Sorry?

Kelly, they brought you in here
to get me to wear that monstrosity.

I'm telling you...
it's not going to happen!

- It's part of the costume.
- I'm a chef, not a clown.

I'm not saying that you are.
It's just that the hat is...

Toque.

What's that?

It's called a toque.

It's just that the
toque is very popular.

Not with me.

Listen, Kelly...
this is temporary for me, okay?

It's six weeks to fix some bad press.

And I'm not going to sabotage my career

by making a fool of myself
on national television.

Stephen, I hear you truly.

Just keep an open mind.
It won't be as bad as you think.

Kelly, can you come to set please?

Just try it on.

Here you go... thank you!

- How's our pinch hitter?
- Great.

Just some first day jitters,
but I think I got through to him.

He's excited.

Good, me too.

So you'll just be right over here.
Good luck.

Careful chef, there's cables everywhere.
Let's see.

May I get a sound check, please?

He's not wearing the hat!

Testing one, two...

Three?

Sure, that'll do.

Hey chef, you're not wearing the hat.

And I won't be.

- Really? I love that hat.
- Everyone loves that hat.

- Well, we decided against it.
- Who's we?

There he is! How's my star?
How're you doing, you good?

Good.

We have another problem.
You have the wrong pans.

We've been using those pans
for the last three seasons.

Well, you've been cooking with
the wrong pans for three seasons.

These are stainless steel,
they don't conduct heat evenly.

I prefer to cook with copper.

Does it really make that
much of a difference?

Of course it does!

We can't have an elite chef
using these substandard pans.

You hired me to do a job, I
intend to give you my best.

- Okay yeah, we will look into the pans.
- Good.

- You know, I had some other thoughts.
- Love to hear 'em, let's talk.

Today we're going to be demonstrating

the proper technique for
dicing an onion for...

What?

Sloppy Joes?

Kelly, is this a thing?

Are they wrong on the
cards, or are we...

- Is any of this even usable?
- Just the parts where he's not on camera.

I'm sorry, this is my fault.
I never should have suggested him.

When faced with a
challenge, we can either wilt

...or we can rise to the occasion.
I prefer the latter.

So, he's going to need
a little extra attention.

I want you to run the promo
script with him tomorrow.

Coach him up a little.

I'm supposed to be doing
the introduction segments tomorrow.

Jeremy's going to handle that.

Jeremy?

John wants Jeremy to shoulder
more of the production.

So you're going to produce half the
segments and he'll produce the other half.

But I've always done all of them.

John wants to see how Jeremy
handles the responsibility.

My guess is that they're
eying him to be my replacement.

He's smart, certainly motivated.
What do you think?

Yeah.

- Yeah, he seems like a good fit.
- But of course that will depend.

On what?

On if we even have a
show after this is over.

Two Michelin stars, I'm doing this?

I guess I just thought
that if Amanda ever left,

I'd be next in line to run the show.

But they've already crowned
the new guy heir apparent.

Amanda said there was still
time to change their minds.

- Make them see they made a mistake.
- It's not that simple.

- Why not?
- Stephen Harris is why not.

I'm the one who suggested him.

If this doesn't work, I'll be the one
who ruined a successful show.

I'm hyperventilating
just thinking about it.

I think you're looking
at this all the wrong way.

Oh, you do?

You're linked to this guy, right?
His success is your success?

Yeah.

So, make him a success.

What are you doing
one week from tomorrow?

Why do I get the feeling that
you have an answer for me?

Two words: speed dating.

One word: no.

Why not?

When was the last time
you went out on a date?

- What's today?
- Friday.

About four months ago.

- See?
- Jess, you know how busy I've been.

- I don't have any time.
- Hence the speed dating.

Come on, it'll be a
good time, I promise.

Plus, Valentine's Day is
just around the corner.

Listen Cupid, keep your
arrow in the quiver.

The last thing I'm looking for
right now is a relationship.

This is pretty basic.

We are going to be recording
some voiceovers for commercials.

We'll practice it a few different ways.

Just give yourself a chance
to get familiar with it.

Do you have a pen?

You don't need a pen.

These were written days
ago, it's all been approved.

Not by me.

No, you can't just re-write it.

Well, maybe I'll ask Jeremy.

Jeremy's not here.

How about a trade?

What kind of trade?

I'll read whatever
you've written for me.

And you give me control
over the show's menu.

- That's not going to happen.
- Why not?

Between the two of us, I'm the one
with the two Michelin stars.

Because the menus have
all been carefully crafted

based on what kids like to eat.

Input.
We create the menu together.

- 50/50?
- 60/40.

I retain veto power.

Deal.

No going off script, no ad libs
and no last minute changes.

Well, now that that's settled.

- Get your coat, let's go.
- Go? Go where?

This is how you create a menu.

You let the ingredients speak to you.

I bet the lettuce is real chatty.

I come here every morning
before I head to the restaurant.

I build my dishes on the
best locally grown produce.

Farm to table.

White pearl onions.

Could be good for a
nice boeuf bourguignon.

Let's stick to things our
contestants can pronounce.

Okay...

You could do a lot with radicchio.
Grilled, roasted, a nice slaw...

No radicchio.

Okay, why not?

- Have you seen the show?
- Yeah.

As a matter of fact, I watched
a few episodes from last season.

Really?

- The menus were completely inadequate.
- Inadequate?

Pedestrian.
Hamburgers, macaroni and cheese..

Those are all dishes that people love.

Those are all dishes people that see
on their dinner tables every night.

Exactly! It's relatable.

Kids can relate to
more sophisticated food

if you introduce it to them correctly.

Honestly, what is the point
of having a cooking show,

if you don't showcase new
and interesting cuisine?

This is the point.

Tommy Watterson.

The very first winner
of The Little Gourmet

and one of the sweetest boys
you'll ever meet.

He was the underdog going in,

but he ended up winning the whole thing.

The audience, they root
for Tommy Watterson.

They don't root for potato salad.

Well, no one would
root for potato salad...

You know what I mean.

It's not about the food,
it's about the kids.

In order for this show to work,
you need to connect with the kids.

Which shouldn't be hard since you
already have so much in common with them.

Really? Like what?

This!
You're all chefs.

If they're really chefs,

I think they'd appreciate the radicchio.

All right chefs!
You'll have two minutes in the pantry

and then 90 minutes to create your dish
using today's mystery ingredient.

Radicchio!

- That's supposed to be carrots.
- I changed it.

- You what?
- Stephen had a note.

That's not what we agreed on.

I cleared it through
Amanda, she loved it.

I love carrots.

All right chefs, you have 30
minutes left to complete your meals.

And Becca, what are you making today?

I'm making a cheese souffle
with a roasted balsamic radicchio.

Souffles can be very temperamental.

I've been practicing.

You're going to want to
fold the egg whites in.

Not with this, but with this.

Gently.

Okay, not so gently.

- You know what, Becca? Let me just...
- Cut, cut!

Okay, keep cooking everyone.
Hi, can I talk to you?

You can't just jump in like that.

But her egg whites were
going to collapse...

Then let them.

You need to give them a chance
to figure it out for themselves.

So I'm just supposed to watch
them while they make mistakes?

Yeah.

It's through those mistakes that they
learn, grow, and become better chefs.

They can't do that if you're
always taking the wheel.

Also, I'm going to need you to smile.

- I was smiling!
- No, you weren't.

Can you...?

- It's just, his hair is doing the thing.
- No, I know.

My hair is not doing the thing.
My hair doesn't do a thing.

You look great, it's fine, Jess.
We're good.

Well, you know there's always the hat.

We need to give the audience
a reason to fall in love with you.

Just a genuine smile?

There it is!

Better? Better!

- Are you falling in love with me?
- What's that?

- Are you falling in love with me?
- No.

Okay, reset, cameras rolling...

And, action!

Alright kids, we have 30 minutes left
to complete our dishes...

- Sorry.
- It's okay...

Reset!

Hey Stephen?
You can lose the smile.

- Thank you.
- Yeah.

Did you try the balsamic radicchio?
Delicious!

No, I didn't get the chance.

Hey Kelly.

I'm sorry I had to go
over your head earlier.

No, it's okay.

It's just I have a set of standards
and I'm not going to lower them.

It's nothing personal,
it's just business.

Yeah, of course.

- No hard feelings?
- None whatsoever.

Wait.

What is that?

That? That is Photoshop.

Have a nice night.

Did you see the reaction
online last night?

I lost count of the how many times
the word "uptight" was used.

Well, it's just the first episode.

There were always going
to be growing pains.

People will warm up to him.

I can't help him if he won't trust me.

I'll be right back.

- Hey Cody.
- Hi.

What're you working on?

I had an idea for a recipe
and I wanted to get it down,

while it was still fresh in my mind.

Well, when you're done what
about joining the group?

Looks like they're having fun.

I don't think so.

You know, on the first day of school,
my mom used to pack my lunchbox

with a few extra cookies
so I could share them.

They were really good cookies.

It always gave me a little
bit of extra confidence

so that I could talk to new people.

Were you nervous when you tried
out for The Little Gourmet?

Real nervous, but I wanted
to be a chef my whole life.

- How long has that been?
- Ten years.

Well, you took a chance
and look what happened.

You're here.

Seems like taking a risk
might've been worth it?

Well, since you're
already being super brave,

why not try giving it a chance?

Okay.

- You know, most people knock.
- I'm not most people.

What can I help you with?

We're supposed to demo
three different dishes today,

but I was just in the pantry

and we're missing a
number of key ingredients.

Okay, I'll get Mikey to do a run.
What do you need?

I should probably just write it down.

Okay.

How many ingredients are we missing?

What is this?

You're supposed to be
writing, not reading.

Scholarship program? Food bank tie-in?

Former contestant update,
hometown themed episode?

They're just ideas that
I have for the show.

- When they come to me, I jot them down.
- Have you shown Amanda?

Amanda is the creator of the show.

She likes things a certain way and
my job is to help her with that vision.

If a sous chef approached
me with a better idea

to do something, I'd listen.

You won't even cook with a new pan.

Just drop it, okay?

Why won't you show her?

Because this is important to me, okay?

If I put this out there
and it's rejected, then...

That's it, it's over and...

I'm not ready for that yet.

You know, you gave Cody a pretty good
speech earlier about taking risks.

You heard that?

You should really share these with her.

But after you get me what's on the list.

Thank you, Kelly!

He's honestly the most
frustrating person I have ever met.

He's really gotten under your skin?

No matter what I do to rein him in,
he finds a way to go rogue.

Now Jeremy has cozied up to him.

It constantly feels like two against one
and I am the one.

I'm sorry, Kel.

What would you do if you were me?

You're not going to like
this, but maybe he has a point.

- You can't be serious!
- You have Amanda's ear.

She might be open to shaking things up.

- In the middle of the season?
- Why not? It's her last one.

She might want to go out with a bang.

The kids will make an
assortment chocolates

and then we'll display
them in a box like this.

We'll also decorate the
studio with hearts and flowers,

really make it feel
like Valentine's Day.

Perfect.

Alright, well let's keep
this train on the tracks.

We only have three episodes
to go before the finale.

Any other business to tackle before
I track down that PA with my latte?

- I think that's it.
- Great.

Actually yes, I do have an idea.

For the next few episodes.

Okay, let's hear it.

I was thinking that we
could do something special

to spotlight the contestants' families.

Okay.

We already filmed "getting
to know you segments".

Right, but I'm talking
about leaving the studio

and filming entire segments on location.

That seems like a lot of
unnecessary work, if you ask me.

Well, what did you have in mind?

Well, Cody's dad is a firefighter.

What if we did a chilli
cookoff in the firehouse?

And Becca's mom has a bakery...

Wait, you want to take an entire
film crew with the equipment

into a firehouse to cook chilli?

It's a fresh new perspective.
We get to see the kids in their element.

You know, connecting
with their families?

I think it'll be a really
great chance to see them shine.

- I don't really like it.
- I do.

- Really?
- Yeah, let's do it.

Get me a logistical breakdown
by the end of the day.

- Yes, absolutely.
- Fantastic!

Thanks again for agreeing
to let us film here.

Happy to.

My boy's been on cloud nine
since he started the show.

Glad I could help out.

- Cody's a very talented kid.
- Well he gets that from his mother.

I'm all thumbs in the kitchen.

This is Rick.

He'll tell you all about the station.
Rick, Ms. Mader and Chef Harris.

- It's Kelly.
- Rick.

Welcome to Ladder 43.
Mi commissary es su commissary.

I'm afraid we don't have all the bells
and whistles you're probably used to.

It's fine, it's all
part of the challenge.

That's certainly the right word for it.

Try cooking dinner for 14
men on that tiny little stove.

- You cook the meals?
- I do.

When I'm not busy saving
the occasional cat out of a tree.

I love to try new things, you know?

And I'm as adventurous
as the crew will let me.

They're mostly meat
and potato kind of guys.

But occasionally,
I'll sneak something in.

In fact last week,
I made hachis parmentier.

It's a shepherd's pie,
but with ground beef.

Really hits the spot
after a long day on call.

It's actually Parmentier.

It's Parmentier.
The R is silent, it's French.

Well, however you say it, it's good!

Okay, so right over
here, the pots and pans.

Feel free to use as much as you like.

We're going to use
some of the firefighters

as the judging panel today,
so you'll just be on hosting duty.

- Okay, that hardly seems fair.
- Well, it's just one segment.

I mean for the kids.

Doesn't that give Cody
an unfair advantage?

It'll be a blind taste test, so no one
will know who made what dish.

I'm sure Rick wouldn't
play favorites anyway.

- Who said Rick was on the panel?
- He's not on the panel?

Of course he's on the panel.
That man is a ray of sunshine.

Also, did you really need
to correct his pronunciation?

Well, he was wrong, so...

You know, sometimes being kind
is more important than being right.

- Hey Emily, are we all set?
- Hey, not exactly.

- What's up?
- I'm only counting four little chefs.

- Where's Cody?
- Yeah, I don't know.

- Let me go check the back room.
- Thanks.

I'll follow you.

Cody!
We're all set to start.

I've changed my mind.
I don't want to be on the show anymore.

You know, I would never
make you do something

that you didn't want to do.

But I'd really love to
know what changed your mind.

Did someone say something to you?

No.

It's just...
My dad's here with all of his friends.

What if I let him down?

You know, Cody,
I've cooked for celebrities,

foreign dignitaries, even the President.

But the most nervous I ever was,

was the first time
I cooked for my father.

- Really?
- Really, yeah.

I was just about your age, actually.

And I asked my mother if I could be
in charge of Thanksgiving dinner.

I was sure I was ready.
I wanted to impress him.

But when the day came,
I couldn't stop my hands from shaking.

- What happened?
- I burnt the turkey.

- You did?
- Oh, I did.

I was mortified.

I thought I had ruined
Thanksgiving for everybody.

- But do you know what my father said?
- What?

He said it was the
best turkey he ever had.

- But it was burnt.
- Yeah, but it didn't matter.

He knew how hard I worked on it.

So he poured on some extra gravy

and he even asked for seconds.

We should always strive
for perfection, Cody.

But whether you reach it or not,
is irrelevant.

There's so many things we can't control.

But we can always try our best.

If you do that, you're a winner.

So what do you say, chef?
Should we go make some chilli?

- Let's do it.
- All right!

So you burnt something?

Once.

You all performed remarkably
well in difficult conditions.

But the crew at Ladder 43 has
decided on a favorite bowl of chilli.

The winner
of this week's challenge is...

Chef Cody!

Congratulations!

Thanks for watching Little
Gourmet, I'm Chef Harris

and as always, bon appetit!

And, we're out!

- Good episode.
- It was.

I think we make a pretty good team.

- A truce?
- Truce.

We're in this together, right?

We are.

Look at that cake! It
has macaroon pieces in it.

That looks so good!

I help with the eclairs.

So, we're going to start with you
demonstrating the three desserts...

I was thinking we could have
the bakery staff model them.

It could be a nice opportunity for them

to show what makes
this so place special.

I've actually sent them home,
I wanted them out of the way.

At the firehouse, Kelly incorporated
the firefighters into the episode.

Yeah, we're going to
do things different.

It's going to be really good.

There's an issue with the oven.

- What kind of issue?
- The burners won't turn on.

That happens sometimes,
but there's a way to fix it.

- Yeah? How do we do that, Becca?
- My mom usually does it.

- Should we go talk to her?
- My dad's here today.

- Can he fix it?
- No, he's a lawyer.

Right, he's a lawyer.

Do you guys have any idea how
far this will put us behind?

Are you okay? Maybe
we can just call Kelly?

No, no!
No, no, no, I am good and I've got this.

I've got this... it's gonna be good!

He needs a brownie.

My mom says chocolate helps with stress.

Welcome to The Little Gourmet,
I'm Chef Harris and this is Ladder 43.

Hey.

How was the bakery?

Well, there was an issue with the stove

and it took Jeremy two hours
to find someone to fix it.

Why can't you produce
every segment again?

- Because I need to sleep.
- Right...

- Hey Kelly, here's your pizza.
- Thank you!

What is that?

Lunch.

No.

Well, I guess it's actually closer
to dinner, if you're going to nitpick.

I mean, no, you're not eating that.

Actually, you can't tell me what to do.

Actually, you tell me
what to do every day.

That's my job.

I'm sorry Kelly, I really am.

But this is out of the
kindness of my own heart.

- What? No!
- Yes!

It's not happening
Kelly, and don't you...

So, are you going to enlighten
me to what's going on?

Isn't it obvious?

- You're making me dinner?
- No...

We're making you dinner.

No thanks, I'm good.

Why not?

Well, I don't cook.

- Anything?
- No! Well, I make a mean tray of ice.

No no, that won't do.

Kelly Mader, I'm about to introduce you
to something very special.

And what is that?

The joy of cooking.

I think that's trademarked.

Just put the apron on.

So, what's on the menu?

You wanted pizza?
We're making pizza.

Go ahead... mix it up.

Okay, with which one?

Your hands.

No! Not like that!

- Funny, that's quite funny.
- Hey, you're doing great.

So, when did you know
you wanted to be a chef?

Well, I was an army brat, so...

my family lived all over the world.

Seems like every few months they would

pack up and move someplace new.

That must've been hard.

Yeah, it was.

I'd make new friends,
settle into a routine,

and then we'd be off again.

My mother saw that it was taking a toll.

So she started a tradition.

The first day in a new place,
she'd take me to the nearest market

and we'd try all the local
foods, and I mean everything.

I don't know what it was,
but every single time,

one of them would make
me feel like I'm home.

It gave me this whole new appreciation
for the power of food, you know?

It connects us to each other.

It doesn't matter what
our differences are,

where we are in the world,
food brings us all together.

That's really beautiful.

Here, try this.
Wait.

Yes, try this.

If I don't like it, are you
going to dump it in my lap?

The video, yup.

I was wondering when
that was gonna come up.

We all have bad days.

What you didn't see was
five minutes before that.

When that food critic made
one of my waitresses cry.

Why didn't you say anything?

It was everywhere before
I could even blink.

After that I thought if I just
ignored it, it would go away.

You know, you're actually...

More handsome in person?

You have a little...

Sorry... flour.

Kelly?

Sorry to interrupt this, but
Amanda would like to speak with you.

You're not interrupting.

Right.

Working on a new recipe for the show?

Yeah.

- Amanda's over in the editing bay.
- Thanks.

Have you seen Kelly?

What do you need?

It's just she left her notebook on set.

You know what, I'm actually
on my way to see her.

- Why don't I take it to her?
- Thanks!

Now remember, with
candy, temperature is key.

Becca, when making caramel, we
take the sugar to what stage?

Firm ball.

- Temperature?
- 118 degrees Fahrenheit.

Nice one!
Oh my god, flour!

Pretty messy huh, William?

Oh yeah.

He's winning them over.

- The kids have always loved him.
- No, I meant the audience.

Today's fanmail included
three marriage proposals.

Really?

I don't know how you did it.

- Did what?
- Well, you've tamed the beast.

He was all bark.

That's gonna be a nice garnish!
Right in there, look at you!

- Got a second?
- Sure.

I thought you might like to see this.

It seems like you have a new nickname.

Chef Charming?

- It has a nice ring to it.
- Yeah, it does.

There it is.

- What?
- A real smile.

I knew you had one in there somewhere.

I'll send you the link.

Kelly?

What're you doing tomorrow night?

It's Valentine's Day.

So you have plans?

No, but I assumed that you did.

No I'm not seeing anyone.

No, I meant work plans.

Because it's the busiest night
of the year for restaurants.

- No actually, that's Mother's Day.
- Really?

That's actually kind of sweet.

But, you're right I will
be at the restaurant.

I thought maybe you'd want to stop by.

Sure.

Great... great!

8:30?

I will be there.

- I'm looking forward to it.
- Great.

Chef Stephen?

Hey, what are you guys still doing here?

Miss Kelly let us stay
late in the kitchen.

- So we could make you this.
- This is for me?

It's a gift to say thank you.

Sorry they're a little messy.
We didn't have much time.

I think these are perfect, thank you.

You can keep them.
Or you can give them to your Valentine.

Well, I will keep that in mind, Becca.

- See you tomorrow, Chef! Bye!
- Okay, bye!

- Hey, there you are!
- Looking for something?

- I can't find my notebook.
- Did you leave it on set?

Yeah it might be there,
I'll check before I leave.

What's up?

Tomorrow I was going to
check in on Chef Betty

and then grab some
drinks with the girls.

- Do you want to join?
- I would love to but I...

I can't.

- Spill.
- There's nothing to spill.

I'm just meeting Stephen
at his restaurant.

You have a date with Hot Headed Harris?

He is not called that
anymore and it's not a date.

Valentine's Day.
Restaurant. Cute guy.

It's a work thing.

Well, what are you going
to wear to this work thing?

I...

Alright!

I have lipsticks, lip stains, lip glosses,
pick your poison.

No, you can't wear jeans
to an upscale restaurant.

Even if it is a quote
unquote work thing.

Let's see, how about?

No, it looks like you're
going to a funeral.

Here, wear this.

Hurry, go and then I'll do your makeup.

Okay, but something subtle.

- Kel, subtle is not in my vocabulary.
- Okay.

Good evening, welcome to L'Orange.
Do you have a reservation with us?

Yes, I think so.
I'm Kelly.

I'm sorry miss, I don't see that here.

- Maybe try Mader?
- Mader...

Sorry, I don't have anything
like that on the list.

- Did you say Kelly?
- Yes.

Of course! Chef Harris' date.
I apologize.

No, we're not...

Come with me, right this way.

Can you please take her jacket?

Thank you.

You won't be needing this.
We have a menu planned degustation.

And what is that, exactly?

It's a tasting menu
selected by Chef Harris.

So he decides everything
I'm going to eat?

Yes.

Can you tell him to please be nice?

I wasn't joking.

Good, huh?

Very.

What are you doing?

Eating.

- You're joining me?
- Of course I am.

- But you're so busy.
- My staff can handle it.

Besides...

- We are celebrating.
- What are we celebrating?

A successful partnership.

So, you know why I became a chef.
What put you on your path?

Editing footage of chilli cookoffs?

You do more than that!

You're really good with those kids.

It's obvious you care about them.

My mother was a social worker.

Growing up, I didn't really
know much about her job.

Except she worked late
and often, but she loved it.

She passed away a little
over four years ago.

I'm sorry.

A few days after she passed,
there was a card in her mailbox.

It was from a young woman that
my mother had helped years ago.

And then the next day,
there were three cards.

And then ten, they just kept coming.

And those cards were my mother's legacy.

She helped so many kids,
changed so many lives.

Well, I think she'd be very proud
of what you've accomplished.

I hope so.

With the show, we meet these kids,

and we get to showcase
their talents for a season,

and then it ends and we
send them into the world.

It seems like you keep in touch.

I do, but I'm always thinking:

what if the show could do more?
What if I could do more?

More?

You know, not just give them a start,
but help them cross the finish line.

I'd just like to know that
I've made an impression.

Kelly, you're pretty
impossible to forget.

- Got the caramel.
- I was looking for that one.

Try this one here.

If I bite into this and
there's coconut inside...

Actually, that might be extra coconut.

A flower for your lovely date?

He's not, we're not...

Actually, I will take these here.

Wonderful choices.

- Happy Valentine's Day.
- To you as well!

These are for you.

Just as a way to say thank
you for all your help.

Why two colors?

Well, different colors
mean different things.

- Purple is for admiration.
- And the yellow?

- The yellow is for friendship.
- So we're friends now?

Hey, I'm just as surprised as you are.

Thanks for dinner.

Seriously, that was the
best meal I've ever had.

I had a very nice time.

My previous Valentine's
Day plans included take out

and a stack of production notes.

Not a big fan of
Valentine's Day, I take it?

Are you kidding?

It's a whole holiday built
around love and chocolate.

What's not to like?

I just don't have a lot of
time for relationships, I mean.

It's tough to balance it all.

Lately, it doesn't feel like
much of a balance at all.

But I like to believe that love
finds you when you're ready for it.

Well, this is me.

Good night.

Good night, Kelly.

Hey, Kelly?

I know we didn't exactly
have the smoothest of starts,

but I'm glad I agreed to do it.

The show.

Me too.

So I just heard from the network.

This year's finale is gonna be live.

Live?

It was my suggestion, actually.

Well, we've never done
a live show before.

It's a sure fire ratings grabber.

You've got high stakes, lots of drama,
people wondering what could go wrong.

Okay, but we don't actually
want something to go wrong.

No, it's about the anticipation
of something going wrong.

He's right.

It gives us an opportunity to end
a very unusual season on a high note.

I'm going to scout a couple
of locations tomorrow.

We'll pack it with an
audience, make it a real event.

Hey, if you need a second set of eyes,
I can definitely go with you.

Kelly, you can hold
down the fort, right?

Actually Amanda, I have
an idea for the finale.

Farm to table: a celebration
of food and where it comes from.

Tell me more...

Beef Wellington, huh?
Not a recipe for the faint of heart.

Chef!

- Chef Becca, Mrs. Dawes.
- Hi Chef Harris, nice to see you.

It's my dad's birthday today
and I'm going make him dinner.

Beef Wellington is his favorite.

- Have you thought of a side dish?
- Asparagus, with a hollandaise.

That might be a bit too rich.

But I saw some baby carrots
that would pair nicely.

And the arugula also looked quite good.

Maybe a salad with a simple vinaigrette?

Can you help me find something?

Becca, I'm sure Chef
Harris is very busy.

- No no, actually, I would love to.
- Really?

- If it's okay?
- Of course.

All right, let's go make you a menu.

Come on, I'll show you
where all the good stuff is.

There we go!

Now for your star
ingredients, always grab two.

You never know when
you may need an extra.

You have to remember to rest the
Wellington after wrapping, okay?

I will.

And I picked up the last
bottle of this earlier.

Truffle oil?

Now use it sparingly.
Only a drizzle.

- Thank you.
- Let me know it turns out, okay?

Are you sure you have everything?

I think so, but I better
double check the recipe.

Hello?

Why are you sending me pictures of
spaghetti and meatballs at ten o'clock?

Because I made it.

- You made it? Voluntarily?
- I did! And from scratch.

Well, not the pasta, but baby steps.

I'm sorry, I thought I
was talking to Kelly Mader.

Maybe I dialed the wrong number.

It's actually really good.

I told you, a home cooked
meal is always going

to be better than
something you find in a box.

And...

- There's more?
- There's more.

In about eight minutes I'm going have
chocolate chip cookies for dessert.

Well, color me impressed.

If you're nice, maybe I'll share.

I'm always nice.

Yeah, sure.

Don't you remember?
I'm Chef Charming.

So I've heard.

Well, I'm glad your first
solo attempt went well.

I knew you had it in you.

Thank you.

And check your cookies soon.

Some ovens run hot, you
don't want to burn them.

I'm not going to burn them.

Better to be safe than sorry.

So, I'll see you tomorrow?

I'll be there.

All right. Good night, Kelly.

Good night.

Let me guess, you burned them?

Burned what?

Hey Adam.

Sorry, I thought you were someone else.

It's a little late to be calling.
Is everything alright?

Well, do you want the good
news or the bad news first?

Cookies! Are you sharing those?

Betty?

Kelly!

- What are you doing here?
- All healed up.

Told you they couldn't
keep me down for long.

Four weeks on the dot.
Is this for me? How thoughtful!

Such a lovely gift!

- Betty's back?
- Yeah, isn't that great?

Just in time for the
finale, a grand return.

I couldn't have scripted
it better myself.

But what about Stephen?

It's Betty's show, Kelly, it always was.

He was a good a very good replacement,

but it was never supposed
to be permanent, right?

Don't you think he should at
least finish out the season?

Well, I offered him a chance
to stay and he stepped aside.

He didn't want to step on Betty's toes.

Hey! This is a good thing.

We got through a tricky
situation successfully.

That's what we wanted.

I just wish you would've told me sooner.

You had a thousand things on your plate,

so I thought it was
better if I dealt with it.

Amanda?

I have been producing this show
with everything I've got since day one.

Let me prove it to you
and John that I am ready,

I'm so ready to handle
the big things too.

Hi.

Hey, Kelly!

I was planning to come see you.

I've just been on the phone all morning,
we delivered the wrong order

and we're booked solid tonight...

You don't have to explain.

Well...

looks like you've got your host back?

It's nice to see Betty
up on her feet again.

- Yeah, it is.
- She'll be great.

I mean, you know, she won't
have my attention to detail.

Who does?

Well, I knew what I signed up for.

I was always a temporary
fix, and it worked, you know?

People have stopped
talking about that video.

And my restaurant is
doing better than ever.

Well, it sounds like you
got everything you wanted.

Yeah...

Well, I wanted to
invite you to the finale.

We're filming it tomorrow and
we'd love for you to be there.

I wish I could but I'll be on a plane
tomorrow night to Los Angeles.

Yeah, they offered me my own show.

That's... exciting!

Yeah, my agent thinks it'll be
a good tie-in with my new cookbook.

- Congratulations.
- Thank you.

I mean it... for everything.

You're the reason
all of this is happening.

Well, we make a good team.

Yeah, we do.

I should get back.

Things are pretty crazy at the studio.

I bet.

I'm glad you came by.

Have a safe flight.

Thank you.

Bye.

Where have you been?
I've been texting you!

I've had my phone on silent.

Amanda's office!
I bought you as much time as I could.

Thank you.

Yeah, I'm on it...

I thought we could have guest
chefs come on every week, and...

Hi sorry, it's been
a bit of a busy morning...

Kelly, come in!

You're going to want to see this.

Jeremy was just laying out a very
impressive vision for next season.

Kelly, you are going to love this.

Former contestant updates,

a potential tie in with
a local food bank...

And don't forget the scholarship
fund, that was my favorite!

It could make a real difference
in the children's lives.

I just think there is so much more
that we can be doing with the show.

I have to tell you, I'm very excited
to take it in a bold new direction.

What did I tell you?

This young man has fine
leadership potential.

- Well done.
- Thank you.

Easy there.

Those were my ideas.

Excuse me?

The scholarship program? The food bank?

Those were mine.

I don't know what you're talking about.

- Jeremy, did you read my notebook?
- Your notebook?

Kelly, I don't have the slightest clue
of what you're referring to.

So you just happened
to share my exact vision

for the future of the show?

Okay look, I don't
know what to tell you.

If you had those ideas,

maybe you should have
shared them sooner.

Sorry.

Stephen?

Amanda, hey!

I was just dropping off some
letters for Cody and Becca.

- Wishing them luck for the finale.
- Well that's very nice.

We're really going to
miss you around here.

I have to admit I had my doubts,

but Kelly was right
on the money with you.

She was saddled with me.

She was just probably happy
I'm out of her hair.

Well you were her pick.

What do you mean?

She pitched you in the room
and John loved it.

She really stuck her neck out for you.
Lucky for her, it worked out.

Lucky for you, too.
But she's always had great instincts.

She's special, that one.

Yeah, she is.

- Is she around?
- No, you missed her.

She's at the site preparing
for tomorrow's finale.

We're just up at the Sanderson Farm.
About a half an hour upstate.

If you were curious.

- Kelly, your mail.
- Thanks, Cathy.

Kelly, I did it.

I got into the International
Culinary Institute's summer program.

I'll get spend my vacation learning

from some of the best
chefs in the world.

Thanks for all of your help.

I couldn't have done it without you.
Tommy Watterson.

Here it is.

It's a six month shoot and it films
in L.A., so pack your sunscreen.

Have you lined up an executive chef
to run the restaurant while you're filming?

Yeah, I got a few options...

You need to make that call.

The producers want to start right away

to capitalize on the success
of your Little Gourmet run.

I thought you might be a little
bit more excited about this?

Yeah.

It's just happening so quick.

I thought we were just meeting
with the producers tomorrow.

Stephen, this is a great opportunity.
It's your own show.

I know, I know.
And I'm happy, I am.

Steve, this is a dream gig.

You sign that contract and
it's yours for the taking.

So take it.

Big day is finally here.

Are you ready? Of course you're ready!

You are gonna go out there
and you are gonna give them

the best darn live
show they've ever seen.

Because you're strong, and capable,
and frowning!

What's wrong?

Nothing.

I don't know, it's just...

I guess I wish that Stephen was here.

It doesn't feel right
doing all this without him.

You know, he probably would
have stayed if you asked him to.

- I invited him to the finale.
- I'm not talking about the show.

I'm talking about
telling him how you feel.

I don't know how I feel.

Are you sure, or are you
just afraid of the answer?

What does it matter that I
think he's incredibly kind

and talented and amazing?

He's leaving, Jess.

And we have a finale
to film, so come on.

- Kelly, how's my hat?
- It's perfect!

Good, we're going live...

Kelly!

On my way.

Stephen, what are you doing here?

I thought you were getting on a plane.

I am, but I wanted to give
you something before I left.

- What is this?
- A promise.

It's a contract between
my restaurant and the show.

It says that any
contestant that takes part

in The Little Gourmet can become
apprentice under me after culinary school.

It's just a way to help them
cross the finish line.

This is...

Thank you.

Kelly, we're ready to go!

The show is about to
go live, so I have to...

Okay.

Hey Kelly!

How come you never told me that

you suggested me as Betty's replacement?

Well I would have, but you were
threatening to quit over a hat.

A toque.

Seriously, why me?

This show is about
empowering these kids.

And I thought that you could
be someone who inspires them.

I was right.

Welcome to the season
finale of The Little Gourmet.

I'm your host, Chef Betty.

Today, our two
contestants, Becca and Cody,

are going to battle it
out using ingredients

from the beautiful Sanderson farms!

Fresh produce from the
fields right outside!

Straight to the judge's table.

Well, that's live television for you.
Anything can happen.

Oopsie.

First, let's take a look back
at the season that got us here.

And cut!

Betty, are you okay?

I'm sorry Kelly, I don't
know what I was thinking.

- It was just a reflex.
- It's okay, we'll get through this.

What is happening? Why
are we off the live feed?

- How much time do we have left?
- About a minute and a half.

Can you run the contestant interviews?

- What's the plan?
- We bring Stephen in.

Chef Betty, you can power through this.
You can be a good sport, right?

No, she can't and I'm
not going to force her to.

Need I remind you that
this is live television.

We don't just throw out the script.

Trust me.

Run.

- Mike, can you take Betty to a doctor?
- Yeah.

- Hey, all set?
- Yeah.

Stephen! Stephen, wait!

- Hey, what's up?
- I really need you.

Well whatever it is,
it will have to wait.

Betty can't do the
show and we need a host.

Steve, if we wanna make
our flight, we gotta go.

I know it's asking a lot
Stephen, but I really need you.

- I'll do it.
- Great! Sorry!

I'm going to get cue cards
written up on the fly.

In the meantime, I need you to riff.

Wait a minute, I thought
you said no ad libs?

I'll allow it.

Can I get that in writing?

Hey, is my hair still doing the thing?

You're good.

All right, we're at
the halfway mark, chefs.

You should be getting your
desserts into the oven.

Chef!

I forgot the chocolate.
Can I go back to the pantry?

I'm sorry, Cody.

You're only allowed one trip
to the pantry for supplies.

Those are the rules.

What am I supposed to do?

Here, I grabbed a second bag.

You never know when
you might need a backup.

Thank you!

What are friends for?

And now, the moment you've
all been waiting for.

Before we announce the winner,
I just want to say that you

two possess an enormous
amount of potential.

You're both very talented chefs.

But the judges have decided
on their favorite dish.

The winner of this season's
The Little Gourmet is...

Chef Becca!

Congratulations.

Congratulations, Becca.

From all of us here
at The Little Gourmet,

good night and healthy eating!

I'm Chef Harris and
as always, bon appetit.

And, cut!

We're out! That's a wrap, everyone!

- Bravo!
- Thank you!

- Congratulations!
- Thanks.

This is hands down the best
finale this show has seen.

And I've been informed that
you're the one to thank.

That's absolutely right.

Kelly's quick thinking
kept us out of a real jam.

An invaluable skill when running a show.

Well we really pulled it off, team!

Jeremy Walsh, just the
man I was looking for.

Amanda gave this to me earlier.

Fascinating read,
although I have to say,

it did give me the
strangest sense of deja vu.

These ideas in Kelly's
notebook are a lot like

the ones that you
pitched in our meeting.

Exactly, I was trying
to champion her ideas...

I may have pushed you just
a little too fast, Jeremy.

Walk with me.

Let's talk about where we go from here.

Okay.

Great work.

Jeremy...

Mikey found that in Jeremy's office.

And it's a very good thing he did,

because you're going to need
those notes for next season.

- I'm your replacement?
- The job is yours if you want it.

- I do.
- Good.

This job is all about speaking up,

taking control and
finding your own voice.

I'm very happy to be leaving
the show in your hands.

Really well done.

Thank you.

Notice anything different about me?

Hint?

I've been promoted.

What? Congratulations.

Next season of The Little Gourmet,

I'll be running the show.

- Well you deserve it, Kelly.
- Thanks.

Your flight!

It left 20 minutes ago.

I'm sorry.

Don't be, I told Adam I'm
turning down their offer.

Why?

My heart just wasn't really in it.

You see, red means...

I know.

You know the thing is,

I could say goodbye to New York.

But I don't think I
could say goodbye to you.

You know, I'll be needing some
help with the menus next year.

Do you know anyone?

I might know a guy.

- Could I get his number?
- Yeah, he's closer than you think!

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