All language subtitles for Kiss The Cook (2021) en

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Sorry, sorry.

I'm just trying
to track my stats.

My last post didn't do
as well as I'd hoped.

Wait, the-- the
turmeric latte?

Mm-hmm.

Oh, I thought
that was so cute!

Yeah, so did I. But then I
only got like 20,000 shares.

20,000 shares?

Oh, you poor thing.

Must be time to throw
in the towel then, huh?

No.

20,000 shares would
have been huge for me

like six months ago, but
I have to keep growing,

expanding, exploring
new opportunities.

The moment I get
comfortable is the moment

I get lost in the mix.

Food blogging is
very competitive

and I have to keep up.

Look, I get all that.

But if you can't step
back and appreciate all

that you've already
accomplished,

then what's the
point of any of this?

You're right.

I know, you're right.

Here, my phone is
officially down.

You can even hold onto it for
the rest of the afternoon.

I am all yours.

Don't mind if I do.

Oh, you got a text from--

Francois?

Since when are you
texting Francois again?

It's nothing.

It's just a casual
dinner here and there,

just old friends catching up.

Kacey, I just don't think
that this is a good idea.

It's tea time.

Kacey, I just think that--

wow.

This is so pretty!

What is it again?

It is called blue tea.

It comes from the
butterfly pea flower,

and it's a Southeast
Asian delicacy.

A follower sent it to me.

Well, it's gorgeous.

Definitely good for
a few likes at least.

Here's hoping.

Can-- can someone
play this for me?

Yeah, just the
man I wanted to see.

Service!

Ready to have your mind blown?

Charcoal.

- What?
- Charcoal!

A completely
charcoal-based menu.

Yeah, I don't
think I understand.

People love charcoal!

Do they?

Yeah, it's a detox thing.

Look it up.

I-- Kinsey, people do
not come here to detox.

They come here for
sustainable high quality

farm-to-table dining.

That-- that is the whole
reason I took this job.

Well, you can't fight
the future, my friend.

And hey, need I remind you?

That's my name on the door.

So figure it out.
I believe in you!

Whoa, whoa, whoa.

Oh!

Yeah, by the way, there's
a customer out there.

He wants a word and I
think he, uh, knows you?

Haha, Uncle Leo.

Gavin, my favorite nephew.

Oh come on, you're just saying
that so I'll comp your lunch.

Ah, I wouldn't dream of it.

Food this good is
worth every penny.

Thank you.

So, how's the publishing biz?

Ugh.

To be quite frank,
it's seen better days.

Yikes.

Uh, sorry to hear that.

What happened?

Good content is hard
to find these days.

And it's tough to
predict what consumers

are going to be into from
one month to the next.

Well, uh, I may have a
solution to your problem.

Oh, really?

Yeah, I've been meaning
to talk to you about this

for a while actually.

I've been working on something.

You-- you remember that old
cookbook Mom used to have,

the one that was barely
held together by a string?

You know, she used to
scribble all her notes

in the margins, constantly
tweaking and personalizing

every recipe?

How could I forget?

Well, uh, I want to
create my own cookbook

as a tribute to her.

Gavin, that's a lovely idea.

I know it would mean
the world to her.

But what brought this on?

Why now?

Honestly, I've been feeling
a little stuck here recently.

I-- I'm ready for something new.

I-- I want to put my own
vision out in the world.

And I feel like there is no room
for me to do that here anymore.

Oh, Gavin.

You know I support you
in everything you do.

But I don't know if we're in
a position to take a chance

on an unknown author right now.

OK.

Well it was worth
a shot, you know.

Let me send you some samples.

You can take a look at
what I've got so far.

And-- hey, I'd just be happy
to get a little feedback.

Absolutely.

Anything for my favorite nephew.

All right.

Fine.

You win.

I'll send over a free dessert.

Oh, now we're talking.

Yeah, I got you.

Enjoy the lamb.

You know I will.

So, fill me in.

What was the takeaway from
the marketing meeting?

Well, the report showed we
are still thriving in the 60s

and up market, and our
children's section, nailing it.

The Bear and the Whale was one
of our all time best-sellers.

Unfortunately, we
are missing the mark

when it comes to the
highly lucrative 20

to 35-year-old demographic.

So we'll publish a few
more self-help books,

maybe an inspirational memoir?

They were thinking
something bigger, broader.

What are people between the ages
of 20 to 35 actually consuming?

Social media and blogs.

Influencers have massive
built-in followings

which will translate
directly into sales,

enough to regain Bloom and Co's
status in the publishing world.

So let me get this straight.

We need to publish a book
written by an Insta-blogger

in order to save this company?

Precisely.

OK.

If you're sure that's
what they want, then--

They seemed pretty adamant
about this, Mr. Bloom.

They've done the research
and this is what sells.

Well, OK then.

What are my options?

Here are the current
top trending blogs

that our marketing
team thinks could

make an impact on the numbers.

Sophie Ronaldo, 1.2
million followers.

She's all about
vegan based fitness.

No.

Next.

We have Miles Pastel.

Not only is he super
cute, but he makes art

using only recycled magazines.

How about this?

Kacey Cooke, a.k.a.

The Colorful Cook.

Recipes are so beautiful you
almost feel bad eating them.

1.5 million followers equals
potential millions in revenue.

Well, Kacey Cooke,
looks like you

just got yourself a book deal.

The Colorful Cook's
Primary Colors Avocado Toast.

This isn't the same old
avocado toast you know.

Unexpected tastes
and textures come

together in this simple
and quick culinary delight.

Mmm.

Mmm.

Gavin?

It's Uncle Leo.

I might have an
opportunity for you.

Oooh!

After you.

Are you-- are you sure?

It's just I have this
big meeting to get to.

By all means, yeah.

Thanks.

Good morning.

Good morning.

What can we get for you?

Do you have any
recommendations?

I always trust my baristas.

How do you feel about Chai?

Mmmm, maybe something a
little more mocha based?

I got it.

How do you feel about toppings?

The more the merrier.

One iced oatmeal
double shot double fudge

macchiato coming right up.

Hmm.

Oooh!

Oooh, I am so sorry!

Oh my gosh!

Uh--

OK, don't sweat it.

I got it.

I got it.

I got it.

Oh, let me buy your coffee.

It's the least I can do.

Seriously it's fine.

Americano black please.

Oh, it's you.

Yep.

You're Kacey Cooke.

Yeah, hi.

You're Kacey Cooke.

Yep.

Great blog.

Thank you, that's sweet.

I'm actually here to
meet with Leonard Bloom.

Oh great, you're both here.

Come in, come in.

Ooh Gavin, you get into a fight
with your coffee this morning?

Yeah, something like that.

Take a seat please.

First of all, I want to
thank you both for coming in.

No, thank you.

I am so excited for this
opportunity Mr. Bloom!

Now that's the kind
of enthusiasm we're

looking for from our authors.

And might I say, we
absolutely love your blog.

It's exactly what
we're looking for.

We want to capture
you, your essence,

on the pages of this book.

Well, count me in.

Good.

There's just one little
detail we need to iron

out before we make it official.

Oh, OK.

Yes, anything.

I've sampled some
of your recipes

and, well, I'm just
wondering if maybe they

might need a little tweaking.

Tweaking.

Yes, tweaking.

Just in the flavor department.

The flavor department.

Not that they're bad.

It's just that they're not
necessarily cookbook ready.

Oh, OK I--

I see what you mean.

It's just-- my recipes
aren't necessarily gourmet.

That's not really what my
followers are looking for.

They expect beautiful,
fun, accessible

recipes they can make at home.

I'm-- sorry.

Recipes can be accessible
and still be gourmet.

I'm sorry but who are you?

Oh, right.

I'm--

This is Gavin, my nephew.

He's a brilliant chef,
one of Chicago's best.

We were thinking of bringing
him on as a consultant.

We believe he could
elevate your beautiful,

fun, and accessible recipes.

I'm sure you're very
good at what you do, Gavin,

but I kind of consider
myself a one woman operation.

Yes, and look at how much
you've accomplished so far.

But if we want to go
forward with this deal,

I'm afraid your only option
is to collaborate with Gavin.

What do you say?

OK, I'll do it.

Wonderful!

We'll be in touch.

Gavin.

See you--

Well, that went well.

You think?

Look Gavin, if everything goes
well with this collaboration,

it will make it easier for me
to convince the board that you

can handle your own book.

Ugh.

Let me think about it.

Gavin, you know
I'm your biggest fan.

All I want to see is
your cookbook published.

Thanks, Uncle Leo.

All right.

Gavin!

My man!

We need to talk
next season's menu.

I sent you an email last
week with some ideas--

Yeah yeah, no,
I got your ideas.

I really, really love the
vibe you're giving me.

But hey, check it out.

Two words--
molecular gastronomy.

What about it?

It's only the hottest trend
in food since avocado toast?

OK, I thought we were going
to do the whole charcoal

thing though.
I mean--

Charcoal?

Charcoal is so two
months ago, Gavin.

Come on!

We are so over charcoal!

Mmm-hmm.

So molecular gastronomy!

Thoughts?

OK, yeah.

Honestly, Kinsley, my
thoughts are that the people

who come here want good food.

They're not coming
for the latest trends.

Poor sweet Gavin.

Listen, I know people got
really comfortable with how

things were run around here
when my dad was in charge.

But hey, see me?

This guy right here?

I'm in charge now, and I got
my little finger on the pulse

of the younger generation.

Times are a-changing and we
need to change with them,

and that means creating stuff
that looks good on the Gram.

Right?

See the more likes we get,
the more customers we get.

The more customers we
get, the happier I am.

And my happiness
equals your happiness.

And don't you want
to be happy, Gavin?

Yeah, I do.

I do want to be happy.

Which is why I can't
do this anymore.

I'm sorry, what?

Good luck with your
molecular gastronomy.

Wh-- uh--

excuse me.

Get in here!

You're head chef now.

Uncle Leo, I'm in.

Gavin, hi.

Please come in.

Thank you so much
for coming here.

I just always feel more
comfortable working

in my own space, you know?

Hey, uh, no problem.

I think it's
important that I get

an idea of how and
where you work before we

get to the cooking itself.

Oh, by all means.

So this is where
the magic happens.

So you're a chef?

Uh yeah, yeah.

Where do you work?

I was at Kinsley's
on Main Street.

Oh yeah, Kinsley's.

Great risotto.

Thanks.

You always keep your
knives next to the stove?

Yeah.

Huh.

So you're familiar
with my blog then?

Uh, yes, yeah.

Any dishes in particular
that stood out to you?

I'm sorry.
I lied.

I haven't seen it.

But I swear I'll
get around to it.

Um-- hmm.

Have you been washing
this with soap?

I'm sorry, what?

It's just soap can
really damage the surface.

It's better to boil
off any excess food

and then wipe it
off with the towel.

Yeah.

OK, well thanks for that.

No problem.

So should we talk
about the book?

Yeah, let's hear
what you have planned.

Well-- ahem-- if
you'd seen my blog,

you'd know that in creating
my recipes I like to utilize

every color of the rainbow.

Well, it's called
the Colorful Cook.

I kind of put two
and two together.

So I thought it'd be fun to
break the book up into five

chapters-- breakfast,
beverages, shareables,

salads, and desserts.

Each chapter will contain
one recipe representing

each color of the rainbow.

And then of course we'll throw
in some multicolored dishes

just for fun.

Yeah, that does
sound like fun.

OK.

Look, you clearly
don't want to be here.

And quite frankly,
I'm not so thrilled

about this arrangement myself.

But since we have
to work together,

can we at least
try and be civil?

Civil?

Who's not being civil?

I'm being-- I'm being civil.
- Really?

Because from the moment you
walked in all you've done

is judge me.

I'm just trying to help.

And what makes you
think I need your help?

I'm not saying you do, but
Bloom and Co, the publishers

of your book, think you do.

So here I am.

Well, my 1.5 million
followers don't

seem to have any complaints.

Just saying that you can't
melt cheese over everything

and throw on some colorful fruit
slices and call it innovation.

Mmm, OK.

Well, if that's the case, why
am I the one with the book

deal then?

Listen, I can't speak on
your food until I've tasted it.

So let's settle this
once and for all

and why don't you
cook something for me?

Something for you.

I'll
do you one better.

I propose a cook-off.

- A-- a cook-off?
- Yeah.

A cook-off.

You can start with the basics.

OK, um, how about an omelet?

Great.

You're on.

Noon tomorrow.

May the best chef win.

And then they said
this Gavin guy

had to be my flavor consultant.

Can you believe that?

Why don't they just get
him to write the book?

Because they don't
want him, they want you.

Look it seems to me that
you have two options.

Either you work with the chef
guy and maybe learn something,

or you say no to the deal
and stick with what you know.

You know, you're right.

I'm Kacey Cooke.

Cook is literally my name.

Yeah, it is!

And I'm going to make this guy
the best omelet he's ever seen!

That's the spirit.

Mmm.

You OK?

Maybe more caffeine
wasn't such a good idea.

Oh, here.

You all right?

Yeah, thank you.

There's--
so clumsy.

Don't worry about it.

I'll see you later.

OK oh--

Bye.

Bye, see you--

I just don't know why we had
to come here of all places.

Because they make the
best latte art in the city.

And I need them on my blog.

It's guaranteed to
get me more likes.

What's this really about?

OK.

You know that guy that
I was telling you about?

Was that him?

Was that Thomas?

Yes, yes, don't look!

Stop it!

Yes, that was him.

You know, for someone who
likes romance novels so much,

you sure have a way of
avoiding it in real life.

Well speaking of
romance, shall we

discuss the subject you've
been so obviously avoiding?

What?

I have no idea what
you're talking about.

Very cute, but I've
known you for way too long.

Spill it.

It's just dinner
with Francois.

It's not a big deal.

We're just catching up as
old friends like I said.

OK fine, he may have mentioned
wanting to get back together.

But I'm not sure I'm ready.

I-- I don't know what to do.

Look, I get it.

He's a huge food
critic, and you're

the biggest thing
to happen to food

blogging since Martha Stewart.

But does he make you happy?

He has been putting in a
lot of effort these days.

And he can be really sweet.

I don't know,
maybe I miss him.

All I'm saying
is if I were you,

I would still have reservations.

Well thanks to him, I do--

all the hottest
restaurants in town.

He wants to take
me to Chez Marcel.

Chez Marcel?

Oh, OK, you're going.

Not for him, but
for the scallops.

Ugh, I hear they're
life changing.

Wow, book deal!

Congratulations!

Thanks, Francois.

I just wish I didn't have
to work with this guy.

Right, the chef.

What's his name again?

Gavin something?
I don't know.

He's supposed to be a big deal.

Wait, not Gavin Bloom?

Yeah, that's him.

Why, do you know him?

I-- I wouldn't say I know him.

We crossed paths.

You know how it is in the biz.

Right, the biz.

How could I forget that you're
such a hotshot food critic?

Well, you're not the only one.

So?

Is that right?

Just so happens that Chicago
Post wants to do a two page

spread about me and my career.

That's incredible, Francois.

It's nothing
really, they just want

to know how I got
my star, here a few

of my top recommendations,
a bit about my history.

Well, you deserve
all the recognition.

Thanks.

Now with you, a soon to be
published cookbook author,

we really are quite
the power couple.

Francois, we're
not a couple anymore.

Come on, Kace,
I'm trying here.

I swear I've changed.

I'm ready to commit this time.

Now I know you still care
about me at least a little,

otherwise you wouldn't be here.

You really won't give
us another chance?

I don't know.

I think I
just need more time.

And I need to focus on
this book, my career--

I don't need any distractions.

Well, just as long as you
know I'm not going anywhere.

Oh, what's this?

Oui-- a little something as
a token of our appreciation

for your patronage.

Well that is very generous
but completely unnecessary.

Nonsense.

We saw what your last blog post
did for Restaurant La Cache's

business.

Enjoy.

Ooh, are those
the famous scallops?

I hear they're to die for.

Nah-ah!

You know I don't
share food, sweetie.

Mmm.

Gavin.

Kacey.

Ready to get cracking?

Ooh, good one.

Hope you're ready to lose.

Sounds like wisk-ful
thinking to me.

That's right!

I've got egg jokes too!

So what do we have here?

An herb and cheese omelet?

It is.

A little uninspired,
wouldn't you say?

Oh, it's all in
the preparation.

You'll see.

Sometimes less is more.

Hmm.

And what do we have here?

This is my classic
sunrise omelet

featuring multicolored bell
peppers and an apricot chutney.

Oh.

Shall we?

Hmm.

OK.

Well uh, to start
off, I have to commend

you on your presentation.

It looks exquisite.

Thank you.

Now I will say, I love
bell peppers in an omelet.

But next time, I
would consider cooking

them through first before
adding them to the mixture.

I'd also recommend using
a classic tomato chutney.

It will complement
the cheese better.

So, what do you think of mine?

Well, um, you know, there's
a little too much, uh--

Whoa.

And you could
have maybe-- um--

the cheese--

Cheese--

Who am I kidding?

It's amazing.

How did you get it so fluffy?

And this cheese!

Maybe you're right.

Maybe I'm not cut out for this.

I-- I don't think
I've ever cooked

anything that tastes this good.

Who's going to buy
a cookbook from me?

Wait, what about
all your fans?

I bet a couple of your 1.5
million followers will be--

Yeah, but what's going to
happen when they try the food

and they realize
that I'm a fraud?

You're not a fraud
you're doing what you love.

And it is pretty clear
that you love this.

I spent years in culinary school
learning how to make an omelet

this fluffy.

It takes time and practice.

I will be with you
every step of the way,

to make sure that your dishes
taste as good as they look.

OK.

So where do we start?

Beautiful, isn't it?

It really is.

Hope you're ready
to harvest some crops.

Me, pulling carrots
from the dirt?

No, I don't think so.

Come on.

What are you, scared to get
your hands a little dirty?

What does this have
to do with the cookbook anyway?

Well, you want to learn
how to be a great cook.

The key to great cooking is
knowing where your ingredients

come from and what's in season.

For me, there's no
more reliable source

than my best friend's backyard.

Wait-- your friends
actually live here?

- Yeah.
- Huh.

Tammy and Diane.

We met at one of my
first restaurant jobs,

hit it off right away, bonded
over our mutual passion

for farm-to-table dining.

And uh, of course they
took it a step further

by actually buying a farm.

Huh.

I guess that's pretty cool.

Yeah, it is pretty cool.

And it works out
well for everyone.

I get my pick of
fresh ingredients

and they get a little
extra help on the farm.

Hey!

You made it!

Finally!

Hey, Diane.

Nice to see you.

It's so good to see you!

This is Kacey.

Of course, where
are my manners?

Welcome Kacey!

It is always nice to
have an extra pair

of hands around the farm.

OK!

Come on, everyone!

you, my love.

These are for you
and you are set.

All right, let's do it, puppies!

I apologize for my wife.

She can be a bit intense
during the harvest.

You must be Kacey.

Welcome to Daisybrook Farm!

Thank you so
much for having me.

It's beautiful.

I should warn you though,
I've never done any farm work.

I have no idea what I'm doing.

OK, let's go, slowpokes!

Day's not getting any younger!

You're about to get
the full experience.

- OK.

Yes, carrots definitely.

two.

Oh, my favorite!

- Oh!
- Oh!

Oh!

Ah!

You all right?

Yeah, I guess I should look
where I'm going on a farm.

Um-- Oh, gosh.

Gross!

Thanks.

Of course.

Poor guy.

Babe, these turned out good.

They did.

Yes.

Do you think we have enough?

Um carrots?

100%.

Carrots are very good.

Wow!

I don't think I've ever seen
tomatoes this bright before.

Aren't they beautiful?

We should find a way to
feature them in the book.

Yeah, that's a
really great idea.

But the only problem is
I kind of hate tomatoes.

Oh, these aren't
just any tomatoes.

These are heirloom tomatoes.

Their seeds have been
handed down deliberately

through generations of
farmers, because they

are the best of the best.

Well, that's a
really nice story.

But that doesn't really
change the fact that I don't

like them, heirloom or not.

OK.

I'm going to go grab the basket.

Come with me.

OK.

Now everyone knows the classic
pairing of basil and tomato,

right?

Of course.

But have you tried
tomato and dill?

I have not.

OK, well you are about to.

Some fresh dill.

OK, give that a try.

OK.

I see where you're going
here, but I don't know.

There's still something
about it I just don't like.

Maybe it's the acidity?

OK.
Wait right here.

I've got an idea.

OK, now this is
fresh mozzarella.

Now pair that with
a crostini and

a bitter green like arugula.

Now you have a fresh
take on a caprese salad.

Try that out.

See, every recipe
just requires

a little give and take.

Your ingredients
should complement

each other while simultaneously
balancing each other out.

I have to admit,
that is quite nice.

I'm glad you like it.

So, what else goes with
these magical tomatoes?

Hey.

Everything looks so beautiful!

Um, do you mind if I
snap a couple of photos

as inspiration for the book?

By all means, snap away.

Love it.

Perfect.

These all look so delicious.

I don't know which
salad to try first!

It's a real toss-up!

OK.

Thank you, Kacey.

I like to think that salads
are one of my specialties.

I love working with ingredients
that I can grow myself.

Oh, OK, try the tabbouleh.

It'll change your life.

Thank you.

Gavin?

Oh, thank you.

Holy cow!

Annabelle, that is
enough, thank you!

It's not always about you.

I think this is one of the
best salads I've ever tasted.

What's your secret?

The secret is simplicity and
working with what's in season.

When the ingredients
are this fresh,

the flavor speaks for itself.

I like that.

I think I might have
to quote you on it.

Oh, don't quote
me, quote Gavin.

He taught me everything I know
about farm-to-table cooking.

He is basically the
reason we bought this place.

Is that so?

Mm-hmm, oh yeah.

You are in good hands.

Gavin is the best there is.

Oh, you can say that again.

The steak at the
Wallflower was--

.

Oh, Wallflower.

I don't think I've ever been.

When did you work there?

It was a long time ago, uh--

So I would like
to raise a toast

to the two of you embarking
on this new endeavor together.

I, for one, cannot
wait to try some

of your colorful creations.

Yes, cheers!

Cheers.

V, business is booming.

Thanks!

I think the community
is really responding.

I'm really proud of you.

Oh, how did the farm thing go?

It was actually really fun.

I learned a lot.

And things with Mr.
Consultant to simmer down?

Turns out he's not so bad.

Francois actually knows him.

Oh, Francois knows him.

Well, he must be great.

Will you lay off Francois?

I just wanna figure
things out with him.

I'm actually supposed to meet
again for dinner this week.

Well, have fun with that.

Hey, uh, what's Mr
Consultant's name again?

Gavin Bloom.

Why?

What are you doing?

This is Mr. Consultant?

He's so cute!

This is a strictly
professional relationship.

Oh well, doesn't have to be.

I have a lot
riding on this, OK?

I can't have any distractions.

Look, if a guy this
cute walks into your life,

you have an obligation
to go for it.

Um, V?

Yeah?

What are you doing?

It's Monday, it's not Tuesday.

I'm not following.

It's Thomas!

He's here!

I don't have any
recommendations and-- and I'm

wearing this sweater!

Why did I buy this sweater?

Hey, slow down.

List of recommendations?

OK.

So every Tuesday, he comes
in to buy a new sci-fi book.

And every week, he asks
me for a recommendation.

I know nothing about sci-fi!

I'm a historical romance girl!

So I've been doing a
little preliminary research

so that when he asks, I would
have something to suggest

to him, but now he's here!

I don't have my list!

And I'm wearing this sweater!

I honestly can't imagine
things getting much worse.

OK, V, breathe.

You are a beautiful,
intelligent caring woman.

Any guy would be lucky to have
any conversation with you,

sci-fi recommendations or not.

I can't just go over there
and talk to him for no reason.

Might I remind you that
you own this establishment?

Besides, a guy this cute
walks into your life,

you have an obligation
to go for it.

Oh, I hate it when you
use my own words against me.

What can I say?

You're very wise.

- Hey, V.
- Hi!

Hi.

Hi!

Um, I like your sweater.

Thank you, it's new.

No, it-- it isn't.

I've had it for a long time.

I just-- I never really wear it.

I like yours too.

Um, thank you.

Can I ring you up?

Yeah.

I come bearing gifts.

Ooh, coffee, amazing.

Come in, I've been busy.

Ta-da!

Oh, wow.

That is great.

What is it?

It's a mood board.

I made one for every
section of the book.

This is breakfast, obviously.

I'm sorry, a-- a mood board?

Yeah, you have to
have a mood board.

It's a source of inspiration
to focus your vision.

A roadmap, so to speak.

OK.

So what are we looking at here?

Well for blue, we should
do the Under the Sea

Blue Algae Smoothie obviously.

Obviously, yeah.

And for red I
was thinking we'd

do a pomegranate acai bowl.

And for orange I was flirting
with the idea of doing

a peach and orange crepe.

And finally for the rainbow
portion of the chapter,

I've been really inspired by
the whole rainbow bagel trend.

So I was thinking we
could do our own take

on it by doing rainbow scones.

So, what do you think?

I love it.

Really?

Yeah, yeah.

It's-- it's fun, it's fresh.

You've got variety.

I think they'll love it.

Amazing!

Well, shall we start
with the scones then?

Let's do it.

Ooh, haha-- what
is-- what is this?

Um, food coloring.

No, we-- we can't use this.

What?

Why not?

Because it's
synthetic and unnatural.

Okaaay.

What's your
alternative then, chef?

Because in case you
haven't noticed,

color is kind of my thing.

I'm not saying that
you can't use color.

I just think there are better,
more natural ways of doing it.

Come with me.

I've got an idea.

OK, smell that.

What am I smelling?

What do you mean,
what am I smelling?

Nothing compares to the
smell of fresh strawberries.

I remember-- it reminds me
of summers and I'm like--

you are not listening.

Sorry, sorry.

It's just, I've really
fallen behind on my posts.

Come on.

You can afford to
take a day off.

That's the thing.

I've been taking
a lot of days off,

and my followers have noticed.

The numbers have
taken a real hit.

I thought the whole
point of writing this book

was so that you didn't have
to do all this anymore.

It is, but if I don't do
all this, I lose my followers,

no one will read the book,
and all of this hard work

will have been for nothing.

Gotcha, gotcha.

Just let me finish this post
and I will be right with you.

O-K sent.

Now, what exactly
are we doing here?

OK, we are here because you
need to make food coloring.

And what better way to make food
coloring then with actual food?

OK, take this for example.

Now I know you've
used turmeric before.

Hey, has someone
been reading my blog?

Yeah, yeah, I skimmed.

I skimmed through it.

Anyway, turmeric is one of the
most pigmented roots available.

OK, Picasso.

How do you make pink?

Oh, easy!

Beets can make anywhere from a
light pink to a rich magenta.

Blue.

It's right there in the name.

Blueberries.

What about purple?

Blackberries.

Well, don't you
just know everything.

I wouldn't say I know
everything but um, yeah--

almost.

No seriously, this
is really impressive.

You should really be the
one with your own cookbook,

or at least your own restaurant.

Here let me, uh, let
me take that for you.

Um, did I say something wrong?

Oh, no, no.

Sorry it's just-- I actually
did own a restaurant once.

Oh!

Yeah, it was a long time ago.

But didn't go exactly
how I'd hoped.

You know, it's funny
how this business is.

One bad review and
that's it, you're toast--

pardon the pun.

Well, um, I'm sorry
to hear that, Gavin.

It must have been
really difficult.

Yeah, it was.

But helped me realize
that running a restaurant,

while being the dream you
know, it was also a lot.

The business side
completely took over

and I didn't have any time for
what I loved, which is cooking.

Well for what it's worth,
I'm really glad your journey

brought you here.

I don't think I could
do this without you.

Well, thank you.

But you should give
yourself a little credit.

And for what it's worth,
I'm happy to be here too.

Ow!

Ugh!

What happened?

Oh, it's just a little cut.

It's no biggie.

Let me see.

Really, it's no big deal.

Come on.

It's--

Aw.

Where's your first aid kit?

Uh, second cupboard.

OK.

We'll just apply
pressure, and good as new.

Um, so how is the
pink coming along over there?

Uh, why don't you take
a look for yourself?

Oh, it's perfect.

Right?

Who knew was this easy?

Right?

If only more people knew
there was a natural way

to color your food.

Why can't they?

You're right, everyone
should know how to do this.

We can put it in the book.

We can have a
sub-chapter on how we

made all of our incredible
dyes from scratch.

That-- that's what
I'm talking about.

But before we get
ahead of ourselves,

we have to see if
they're any good first.

Shall we get started
on the scone batter?

- Yeah.
- Yeah.

OK.

Oh, look at them,
they're perfect!

OK, so once we narrow down
the favorites from the tasting,

we will be able to finalize
the layout of the book.

Sounds like a plan.

Mmm-hmm.

Speaking of
books, I noticed you

jotting some stuff down in
that little notebook of yours.

What's that about?

Uh, I know--

this?

Well, I always keep
one of these on me.

You never know when
inspiration is going to hit.

So what, you're
just walking down

the street, and all of
a sudden a recipe idea

pops into your head?

Yeah, sometimes
it's a full recipe.

Sometimes it's just an idea.

Something to go home
and experiment with.

Can I read it?

Uh-- honestly I've never
shown it to anyone before.

Oh yeah, that makes sense.

You know it's just--

I don't even know if it
would make sense to anyone

but me so--

Totally understand.

OK.

Uh, I'm so full.

I don't think I can
eat another bite.

Oh Francois, what
are you doing--

right, we had dinner plans!

We sure do.

And we better get
moving or we're

going to miss our reservations.

Right!

Francois.

Yeah, we've met.

Right, I thought
I recognized you.

Gavin, right?
- Yeah--

Gavin Bloom?

Gavin.

This guy is one
heck of a chef.

OK, well--

I better get going.

Thanks for the scones.

Sorry to break
up the tea party.

Well, I'll see you tomorrow?

Yeah, sounds good.

Why don't you pop
these in some water?

We can get going.

I got a cab waiting.

A bottle of the Languedoc
and the seven course

tasting menu, my good man.

Hope you're hungry.

Mmm.

So how's the article
coming along?

Eh, you know,
it's-- it's going.

It's weird having someone
write about me for a change,

kind of intimidating actually.

Oh?

How so?

Well, I, I just--

I'm not sure I make a compelling
subject for an article.

I-- I talk about food.

That's what I know.

I don't talk about myself.

Well, I'm sure
you'll be great.

Just speak from the heart.

Yeah, I, I guess you're right.

I'll figure something out.

So, you seem to be getting along
pretty well with Chef Gavin.

Yeah.

The book is really
coming together.

How do you two know
each other by the way?

Oh, uh well, you know--

oh.

Yes, thank you.

Mmm.

Hm.

this will do.

Thank you.

- Well?
- Huh?

How do you know Gavin?

Oh you know,
it's a small world.

Once you've been doing
this as long as I have,

you get to know all
the chefs on the scene.

Why do I feel like
there's more to this story?

OK, fine.

You got me.

A few years ago there was this
restaurant called Wallflower.

It was your review that
shut down Gavin's restaurant?

Not intentionally.

I had no idea that
review would affect

his business so drastically.

But what can I say?

I just find this
whole farm-to-table

thing a bit uninspired--

passé.

Uninspired?

Nothing about Gavin's
food is uninspired.

Don't you think
that's a little harsh?

It's a harsh industry, Kace.

It's not personal,
just business.

It's never just business,
Francois, not to me--

or Gavin.

Well, I guess we just
see things differently.

You're right.

We do see things differently.

We see a lot of
things differently.

Wh-- what, you're leaving?

Let's be honest, Francois.

You and I are very
different people

and it was never going to work.

It was never meant to.

But we both need to make
our peace with that.

Mmm.

Mmm-hmm.

Mmm.

Mmm.

Yup, this is it.

Mmm-hmm.

Definitely my pick
for green, no contest.

Coconut pistachio
ice cream for the win.

So that just leaves rainbow.

And I know exactly
what I want to do.

It's a take on my
grandmother's confetti cake.

She was an artist
and her use of color

really inspired, well,
my entire life really.

And I was
thinking, to spice it up

we could dust it with
some edible sprinkles.

I mean, I love the
family recipe part, but--

What?

It's just uh,
sprinkles and sparkles--

really-- something
about eating sparkles

just doesn't feel right to me.

Don't you think that sprinkles
are just a little overdone?

What?

No!

You can never have
too many sprinkles.

Eh--

You know what your problem is?

You don't know how to
have fun with food.

OK.

I have plenty of fun with food.

Mmm.

In fact, I can prove it.

Follow me.

Oh, come on!

You can't seriously have
a problem with sprinkles!

Everyone likes sprinkles!

Everyone likes
sugary cereal, too.

It doesn't make it good.

Debatable.

So, this is your idea of fun?

You'll see.

We're almost there.

It's beautiful.

Isn't it?

This is where I come when I
need a little inspiration.

I can see why.

But I am struggling
to see how this

solves our sprinkle problem.

OK.

What do people love
about sprinkles?

They're pretty, they're
fun, they add a pop of color.

Look around-- pretty,
fun, pop of color.

Flowers?

You can't eat flowers.

Says who?

OK, almost all the flowers
found in this field are edible.

Really?

Mmm.

Except that one.

I'm total-- I'm totally joking!

It's edible!

It's edible.

We can mix
this into the buttercream

icing for my grandmother's
confetti cake.

I hate to say it,
but you're right.

This is so much
better than sprinkles.

And I'm sure my
grandmother would approve.

I'm sorry, did you
just say I'm right?

Don't let it get to your head.

Ooh!

And these will be the perfect
toppers for the lemon Earl Gray

petit fours.

OK, and hear me out--

this is the perfect
color combination

for the endless summer salad.

Inspired.

This is perfect.

How did you find
this place anyway?

Uh, well my mom used to
take me here every summer.

We'd spend the entire
afternoon harvesting

wildflowers so
she could use them

for her many, many creations.

So you got your love of
cooking from your mom then?

Yeah.

She was a real
inspiration to me.

She-- she grew up on a farm,
and she was only used to working

with what was available to her.

And what wasn't available
on her own land,

she would source from
the community around her.

At the end of every season,
her and the other farms

would have this
big harvest meal.

I watched her bring countless
people together through food,

and I knew that I
wanted to do the same.

Wow.

Your mom sounds like
an incredible woman.

She was.

She passed away a few years ago.

I'm so sorry, Gavin.

Thank you for bringing me
here, for sharing this with me.

It's my pleasure.

I'm happy to pass on
what my mom taught me.

That's why I was so determined
to write this cookbook.

She always said, if you're
working with what's in season,

you've got to get creative.

She had this old
beat-up notebook

she would write all her
recipes in, constantly

changing and tweaking them.

That's what inspired me to
keep a notebook of my own,

and after she died
I thought it would

be a nice idea to turn it into
a cookbook as a tribute to her.

That's beautiful,
Gavin, really.

You have to write this cookbook.

And I promise I'll do anything
I can to help make that happen.

Thanks, that means a lot.

Anyway, enough about me.

How about you?

What's the story
behind your cookbook?

What do you mean?

Like all books, every
cookbook has an underlying

story within its pages.

Well, I uh--

Oh.

Hold on, it's Leonard.

Hello?

Kace, how's the
cookbook coming along?

Great.

Two chapters down, three to go.

That's great, that's great.

Look, something's
come up and we're

going to need the final
draft sooner than expected.

Sooner than expected.

How much sooner than expected?

Two weeks.

Two weeks?

I know it sounds
a little tight,

but another food
blogger just announced

plans to launch her own cookbook
by the end of the month,

and we want to beat her to it.

Think you're up for the task?

Um-- sure.

Two weeks, yeah, no problem.

Amazing.

I knew I could count on you.

Tell Gavin I said hi.

Your uncle says hi.

Two weeks?

What happened?

I'll explain on the way.

We have to go.

OK, uh, so what
are we doing here?

You were right.

Every cookbook
needs a story, and I

have no idea what mine is.

Uh, hey Kacey, what
are you doing here?

Gavin, this is V.
She owns this place.

She also happens to
be my best friend.

V, Gavin, chef extraordinaire.

Great setup you have here.

Thank you, I like it.

Where are your cookbooks?

Uh, those three shelves.

Honey, is everything OK?

No, everything is not OK.

I have no idea how
to write a cookbook.

You can't just throw a bunch
of recipes on a piece of paper,

bind them together, throw
in some pretty pictures,

and call it a day.

It needs a story!

You're right, you're right.

Uh-- this book
does need a story,

but it needs to be your story.

And you're not going
to find it in the pages

of somebody else's book.

Great stories come from
memories, experiences.

So if you want to find your
story, got to look within.

He's here.

Who's here?

Oh, he's here!

- I'm sorry, who's here?
- V's crush.

Shhh!

Hi, V.

Hi!

How are you?

Did you like the book?

Yeah, yeah, I'm
loving it so far.

Anyways, we're handing
out some free samples

of our new blonde roast and
I thought you might like one.

Thank you.

Hey, I knew I recognized you.

You-- you work at
the local press.

Yeah.

I love that place.

The best Americano in the city.

And they make the
most amazing latte art.

Hey, I have a question!

I'm writing a cookbook and
I need a little inspiration

for my beverage section.

And I was wondering if it
would be possible to set up

a private tasting, maybe
a barista training,

you know, just to
brush up on my skills.

For the three of us, of course.

V here loves latte art,
isn't that right, V?

Yeah--

Yes, yes.

I can-- I can do that.

Um, how's tonight at 5:00?

Does 5:00 work, yeah?

We'll be there.

Yeah?

Mmm-hmm.

- Yeah!
- Yeah?

OK, great.

I'll-- I'll see you guys then.

Bye, V.
- Bye!

- Bye!
- Bye!

Bye!

Nice.

You said that good stories
come from experiences,

and this is going
to be an experience.

A-ha.

Uh, no, Gavin.

You-- you want to make sure
you keep the spout fully

submerged in the
milk, and then slowly

pull it out as you froth.

OK.

I can whip eggs into
a meringue by hand.

I think I've got this.

Well, actually
there's a bit of a--

I've got it!

- There's a bit of a--
- Just--

A bit of a tech--

technique-- a little bit
of a technique to it--

I know there's a technique--

There's a--

Technique to it.

Guess you can't
be good at everything, huh?

Oh, OK hot shot.

Why don't you come here
and show me how it's done?

Don't mind if I do.

Wow, uh-- you're a natural.

Thank you.

OK, V, you're up next.

Oh-- oh, no, I--

Go on.

Don't worry.

We'll take it one
step at a time.

OK.

Um so--

Yeah, just like that.

Great, perfect.

Now just tap it on the counter
to get rid of any bubbles.

Now, the fun part.

OK, um--

Let me show you.

Guess
I need a bit more practice.

It's perfect to me.

Would you look at the time!

Oh, we've got to go--

uh--
- Ooh-- uh--

To the, um--

The prep for the tasting.

Prep!
Prep for the tasting.

- Yeah.
- Tasting!

Yeah.

You got to taste it.
- Yeah.

Which-- oh!

By the way, Thomas, you
should totally come to.

V will give you all the
details, won't you V?

Uh, yeah, sure, sure.

Yeah.

I will do that.

Yes.

Great!

Great!

Well, I'm sorry we
couldn't stick around.

Thank you so much for
having us, Thomas.

- Yeah.
- This was enlightening.

Great.

Likewise.

OK!

OK, yep.

Off we go!

Bye!

Bye.

I don't know about you,
but I feel so inspired.

I can't wait to
get back to work!

Are you sure
that's not the three

shots of espresso talking?

Maybe, or maybe
it's the thrill

of budding romance blossoming
before our very eyes.

They are pretty cute together.

Are you kidding?

They're perfect.

They're a match-a
made in heaven.

Oof!

You are quite
the romantic, aren't you?

I don't know about that.

I think I just know a
good thing when I see it.

Well, uh, it seems like
you and Francois have

a pretty good thing going on.

Oh, no.

I mean we did but not anymore.

Oh.

Yeah, we were
together for four years.

And one day out of nowhere
he broke up with me.

Sorry.

No, I'm sorry.

Francois told me
about the review.

I don't understand how anyone
could criticize your food.

Taste is subjective.

My food wasn't to
his liking, then he

has the right to express that.

No I--

I just think sometimes
he doesn't realize

the weight that his words have.

I'm sorry.

It's fine, really.

I hope that that
didn't play a part

in your decision to end things.

No.

It was going to end eventually.

This was just the
wake-up call I needed.

Yep.

Kacey?

Come on in.

Is that a milk frother
I hear, my nemesis?

Yeah, I guess I couldn't hear
you knock over all this racket.

I was so inspired yesterday.

I came up with
the most brilliant

idea for the beverage section.

What is it?

Well, I used the
food coloring we

made the other day
to dye the milk,

and look how well it turned out.

Oh.

It's beautiful.

Thanks, I think so.

You have that.

I definitely don't
need any more caffeine.

OK.

You don't like it?

I should have warned you.

It's a new recipe.

It's my take on a
pumpkin spice latte.

I used cocoa instead of nutmeg.

I love it, actually.

It-- I just wasn't expecting it.

Really?
You like it?

I do.

Usually I'm a plain
black coffee kind of guy,

but this is delicious.

You know what?

It actually just gave me
the best idea for a recipe

that I've been working on.

Me?

Really, I did?

Yeah.

It's a twist on my mom's
old caponata recipe.

Caponata?

What's that?

Yeah, it's like a
Sicilian vegetable stew.

My mom would make it
every harvest dinner

and since she was working
only with what was in season,

each time she made
it, it would change,

sometimes for the better and--

sometimes for the worse, but--

So what's the twist?

Oh, uh, it's a--

I was thinking a
dash of cocoa powder.

Ooh, cocoa caponata.

It's got a nice ring to it.

I have you to thank
for the inspiration.

Well, I guess we both have
a lot we can teach each other.

OK, uh, so what's
the plan, chef?

We've got two weeks
and a lot to do.

Well, we better
froth some milk!

You got it.

Hey!

Oh-- the rest of that--

Lokk at that.

It definitely--

Right here--

Flows.

This is like a--

this one?
Yogurt bowl.

Perfect.

Oh Gavin, please stop.

I already feel bad
enough as it is.

I'm falling asleep on you.

How long was I out for?

Only a couple of hours.

Honestly, don't feel bad.

You've been working hard.

You needed the rest.

Oh and--
by the way,

the lilac muffins are ready.

Oh, look at those!

They're perfect!

Oh yeah, they do look great.

What is is?

I'm just not sure I love them.

Are you kidding?

Look at them!
They're adorable!

They should be on the
cover of the book.

Yeah again, they look great,
but they taste kind of weird.

Yeah.

I'm not sure how I feel
about a floral muffin.

Uh--

They're fine.

You really want people to
describe your cookbook as fine?

They're great.

Mmm.

Well I guess that's
a matter of opinion.

And who says your
opinion is right?

Fair point.

I guess we'll have to
put them to the test

tomorrow at the tasting.

Oh man, that's
tomorrow, isn't it?

It sure is.

We have so much to
do and so little time.

How am I going to pull this off?

Don't worry.

I will be there bright and
early tomorrow morning.

Get it done.

We got this.

Oh, Gavin.

What would I do without you?

Do we have the
watermelon feta bite?

Check.

The crimson cranberry punch?

Check.

The lilac muffins.

Unfortunately, we
have those too, yes.

Why do I feel like I'm
forgetting something?

Uh, well, there is one thing.

Oh no, what is it?

No, relax.

I got you something.

You got me something?

Don't get too excited.

It's just a small thing.

Kevin, is this--

Yeah.

Uh, I made you a copy.

You've been so open in sharing
your process and your recipes

with me.

Thought I'd do the same.

But I thought you said you
never showed this to anyone.

Well, I've never
met anyone I trusted

enough to show it to before.

And besides, you--
you were right.

I forgot how to
have fun with food.

I guess since my restaurant
closed and I started

working for other
people again, I

lost touch with my creativity.

But since I met you, I've
been inspired to experiment

more with my food, my cooking,
to think outside the box,

to play.

Anyway, um, consider this
a token of my appreciation.

Gavin, I don't
know what to say.

- Kacey, we're here!

Uh--

Wow, Kacey!

It looks gorgeous back here!

I totally agree.

- Oh.

- Hi, Kacey.
- Hello!

Oh, thank you.
- Hi Gavin.

Hey.

Thank you for having us.

No, thank you for coming.

We've been dying to get some
feedback on these new recipes,

and I hope you don't
mind me snapping

some photos while we're at it.

Oh well, I'm ready
for my close-ups!

And I'm ready to eat.

Everything smells incredible.

Great.

Uh, let's get you started
with some refreshing

cranberry punch.

Oh.

Thank you!

Say free!

Free!

Mmm, this is incredible.

I've never tasted
anything like this!

It's the saffron.

It completely transforms
the smokiness of the Gouda,

doesn't it?

I have no idea
what you just said,

but all I know is I
could eat this every day

for the rest of my life.

OK, well then
mission accomplished.

Mmm.

All right, I hope you're
ready for the next course,

my very own lilac muffin.

- Ooh.
- Ooh!

OK!

Uh-- let's see here.

Ooh--

Wait!

Hold it right there.

Adorable.

You can eat now.

Oh, thank you.

- It's uh--
- Mmm-hmm.

Um--
- It's very--

Floral.

Mmm.

In a good way?

Um--

Maybe.

Oh, no, it's--

it's OK.

We want honest feedback.

Um--

Not-- it's not my--

my favorite.

OK, well then that's it.

We have our answer.

We have to scrap
the lilac muffins.

But you're
the one who inspired me

to tell stories
through my recipes,

and these muffins tell a story.

OK.
Let's hear it.

What's the story?

Growing up, every weekend I
would go to my grandmother's.

And she had these two
beautiful lilac trees

in front of her front door.

Every time I smell
lilacs, I think of her.

OK, but-- why muffins?

My grandma loved muffins.

She always had a fresh
tray waiting for me

when I'd walk through the door.

I just liked the idea of
combining those two memories.

I, I-- I love where
your head's at with this.

But you have to
consider the flavor

profile as well as a story.

Close your eyes and think
back to those weekends

at your grandma's house.

What else stood out to you?

Warm summer days by the
pool, fresh cut grass.

After long days of
running around on the lawn

she would prepare
homemade lemonade.

It was so refreshing.

That's it!

Excuse me just one moment.

Could she-- oh, OK.

Don't worry about it.

Yeah, sure, all right.

I used the lilac
syrup from the muffin

as a sweetener in this
homemade lemonade.

A little garnish.

Ooh!

Very nice, very nice.

Oh, it's beautiful.

For you.

Thank you.

Mmm, thank you!

Thank you.

Thank you.

Mmm!

Mmm!

I'll second that,
this is delicious.

It's perfect.

I mean, lilacs always
remind me of going

to these botanical gardens
I went with my aunt

in the spring.

I love the botanical gardens!

Especially when the
lilacs are in bloom.

Well maybe I could--

I could take you some time.

That would be lovely.

OK.

This-- this is
what it's all about.

Two flavor profiles
that when combined,

transport you to
a special memory.

To telling stories through food.

Hear, hear.

Cheers.

Cheers.

Wow.

I cannot believe how much of
Francois' stuff you still have!

I know.

I was so upset
after the breakup,

I never got around to
going through his stuff.

Or maybe I was
holding on to it just

in case we got back together.

But that's not going to happen,
so time for a fresh start!

Well, I'm very happy for you.

Thanks.

I'm happy for you.

You and Thomas really
seem like a great match.

Oh, check out this
film and I captured

of you two the other night.

Oh, that is so cute!

Oh, can you send that to me?

No need.

It's already up on the blog.

That's right.

And how are the
followers responding?

The numbers are
already up by 2,000.

That's great!

So does this mean
you finally get

to take a break for a minute?

Hardly.

I will take a break when the
cookbook is on the shelves.

That deadline is
coming up quickly.

What's this?

Ooh, that was a
gift from Gavin.

Oh, really?

Yeah, it's the notebook he
keeps all his recipe ideas in.

He made a copy for me.

Wow, look at this thing!

There's a story
behind every recipe.

This is incredible!

Yeah, and there's a bunch
of old family recipes in there

too.

Cocoa caponata-- mmm!

Sign me up.

Which reminds me, I am starving.

I better get going.

Thomas is meeting me
at Rosina's for lunch.

OK, well Francois
should be here any minute

to pick up his things.

Have a bowl of pasta for me!

V, nice to see you again.

Francois, a
pleasure as always.

Hi.

Hey.

I just finished boxing
up all your stuff.

Great.

Thanks for doing that.

Hey did you remember to
throw in my sister's book?

She's been asking me about
it for like a year now.

Oh right, thanks
for reminding me.

I'll go grab it.

Found it!

It was hiding on the top
shelf, but here it is.

Great.

Thanks.

So, how's the
article coming along?

Oh, great.

I'm actually just on
my way to the final sit

down with the journalist now.

Oh well, good luck with that.

I'll um, keep an eye out for it.

Thanks.

Good luck with the book.

Thanks.

I did it!

I mean, we did it.

I sent in the final
draft, and I think

that is cause for celebration.

Everything OK?

Chicago Post published
a profile on Francois.

Oh, right.

How was it?

It was an interesting
read, especially the part

where he told the story of
my mom's caponata recipe.

What are you talking about?

I don't understand.

Just read it.

My mom inspired my passion
for farm-to-table cuisine.

She had a famous caponata
recipe that people

would travel far and
wide to try every season.

Gavin, I-- how did this happen?

I was going to ask
you the same question.

Gavin, I had nothing
to do with this.

Kacey, you are the only person
I have ever shown that book to.

And now my mom's legacy is being
passed off as someone else's.

I know how this looks,
but Gavin, I swear--

I just--

I need some time
to process this.

But Gavin--

Kacey, good night.

Congratulations on the book.

I have no idea
what happened or how he

got his hands on
Gavin's notebook,

but we have to make this right.

Do you have it on you?

It's right here.

Ah.

According to copyright law, you
can't technically own a recipe,

but you can own a story.

But how do we prove
that it's Gavin's story?

It's all right
here, and it's dated

before the article came out.

OK, so what do--
what do we do next?

First we copyright
the notebook itself.

Because it predates the article,
it gives full legal ownership

of the story to Gavin.

So we present the post with
the copyrighted materials

and get them to credit
Gavin for the story.

Now you're getting it.

That way Gavin gets all
the recognition he deserves.

Exactly.

Speaking of which,
I think I might

need to make a few adjustments
to the final draft of the book.

Do you think that I
could have an extra day?

What kind of adjustments?

You'll see.

I promise it'll be worth it.

The printers won't
be happy, but I could--

we can make it work.

And oh, Kacey, I know he
might be upset right now,

but he'll come around.

Thanks, Lenore.

I just wouldn't want
the Chicago Post's

reputation to be at risk.

I look forward to
seeing the amendment.

Thanks again.

Bye, now.

Alexandra, get the
printers on the phone.

We have some last
minute changes to make

to The Colorful Cookbook.

Hi, you've reached Gavin.

Please leave a message
after the beep.

Hi, Gavin.

It's me, again.

Um, I
really need to talk to you.

Um, it's about
your notebook Um--

and it's good news
this time, I promise.

Um-- look, I understand
why you're upset.

I would be too, but if
you could call me back,

I can explain everything.

Um, anyway, it's the
book launch on Saturday.

Hoping to see you there.

This book is just as
much yours as it is mine.

Anyway, yeah, call me back.

Um, it's-- it's
Kacey by the way.

Um, OK, bye.

Gavin, let me just start off
by saying how incredibly sorry

I am.

You sharing your book
with me and everything.

The fact that I could let
it fall into the wrong hands

is unforgivable.

That being said,
please forgive me.

If I've learned anything
from our time together,

it's that no recipe will
ever taste right if you don't

use the right ingredients.

And Gavin, without
you this book would

be like a cake with no sugar.

OK-- I apologize for the
terrible food analogy

but what I'm trying to say
is that I couldn't have

pulled this off without you.

Love Kacey.

Hey.

Go to Kacey's live.

Her what?

Go to her livestream!
Livestream!

Go to it!

Would you just--

I am telling him--
her livestream.

I told you, she loves
him, she loves him.

Diane, shush shush shush!

Hey, we are going to let
you watch this in private.

OK, bye!

And of course, none of
this would have been possible

without my co-writer Gavin.

Gavin, I don't know if you're
watching, probably aren't.

But if you are, I just
want to say thank you

from the bottom of my heart.

Gavin inspired me to be
better, to push myself,

to find my story.

He reminded me that
food is about community

and creating new memories and
sharing with those you love.

And that's when I realized
that the story within my book

is a love story.

Whether it's enjoying a
matcha latte with a friend

or cooking up an
old family recipe

or sharing a meal
with someone special,

it all circles back to love.

Awww!

And hopefully, for
all of you watching,

you'll get that from our book.

Because I know that the
memories I made with Gavin

will last me a lifetime.

So um, swing by
bookstore

and pick up your copy today.

We'll be here all day.

Ugh, ugh, so he's a no-show.

Eh, I'm sure he'll show up.

I hope you're right.

You know, this is just like
that part in Escape from Mars

the Next Generation
where Venicula

is captured by the Martian
fleet and

is waiting by the asteroid.

You know, Escape from Mars.

The book.

You-- you bought it
a few months ago.

OK.

Um-- I have a bit of
a confession to make.

I'm not really into sci-fi.

Hold on, I--

I'm confused.

Then why did you come here
once a week for four months

to buy a book you
don't even like?

I mean--

obvious.

I came to see you.

You did?

Yeah.

I mean, the first time we
met, I just happened to be

standing in the sci-fi section.

And you were so enthusiastic
about this one book, I--

I just had to buy it.

And I would just come
back on a weekly basis

to hear your
recommendations, and I--

I could listen to you
talk about anything,

books or whatever, all day.

Um, well I have a
confession to make too.

I know nothing about sci-fi!

I read dozens of
books just so we would

have something to talk about.

This whole time we
could have actually been

talking about books we liked.

Yeah--

Like for example, I
like historical romance.

Historical romance.

Gavin!

My favorite nephew!

Hey.

It's about time you showed up!

Yeah.

Better late than never, huh?

Let me be the first
to congratulate

you on your roaring success.

Today's turnout was twice
what we anticipated.

And the partners at Bloom and Co
couldn't be any more thrilled.

Not to mention,
your recipes being

published in the Chicago
Post and the popularity

of your cocoa caponata--

I know.

It made it easy for them to
sign off on your book deal.

Wow.

Well done indeed, young man.

You deserve it.

Thank you.

Hey, thank you, Uncle Leo.

I am so proud of you, Gavin.

Well, I don't know how
I'm going to repay you.

Oh, there'll be
plenty of time for that.

But right now, you have some,
uh, business to attend to.

All right.

Ugh.

Oh.

Who
should I make it out to?

Gavin Bloom, please.

I'm a huge fan.

Gavin, you came.

Did you get my letter?

I am so sorry!

You don't have to apologize.

I should have listened to you.

I said I could only
share my notebook

with someone I
really trusted, and I

never should have doubted you.

You-- you are the
most trustworthy,

honest, hilarious, talented,
kind person I have ever met.

And not only do I trust you
implicitly with my notebook,

I also trust you with my
heart, if you'll have it.

I'll, uh, I'll
take that as a yes.