All language subtitles for Selena.plus.Chef.S02E09.WEBRip.x264-ION10.esp

[Selena Gomez's "Bad Liar"]

- Time for cooking.

Hey, it's Selena.

And I'm finally getting
the hang of cooking at home.

♪ ♪

But that doesn't mean
I still don't need help.

[doorbell rings]

Grocery time.
Raquelle, you wanna help?

- Yeah.
- Oh, this is great.

It's just two.
- Oh, good.

- Luckily, I'm working
with some

of the best chefs
in the country,

and they've agreed to teach me

my way around my own kitchen.

We have cheam creese,
which is bomb.

We have--
- Cream cheese?

- What did I say?
I said something.

- [laughs]
You said, "Chee cream."

[laughter]

- They're at home,
and I'm at home,

and we're gonna make
a meal together apart.

- I'm hungry today.
Are you?

- Well, I'm hungry every day.
- [laughs]

- "Selena + Chef,"
final episode.

♪ Oh, I'm tryin', I'm tryin',
I'm tryin' ♪

♪ I'm tryin', I'm tryin' ♪

♪ Oh, tryin', I'm tryin',
I'm tryin' ♪

♪ With my feelings on fire ♪

Hi, Graham.

- How are you?

- I'm doing great.

How are you doing?

- Yeah, I'm super psyched

to be doing that kind of stuff.

- Today I'm working
with Chef Graham Elliot.

Graham has received
two MICHELIN stars

and has been nominated
multiple times

for the James Beard Award,

and he's judged
several culinary competitions.

Now he's gonna cook with me,

and I couldn't be
more excited.

Well, I'm gonna introduce you

to some of my best friends.

Here's Theresa.

- Hi.
- Hi.

- This is Raquelle.
- Hi, Graham.

- How are you?
- And this is Paige.

- Hi, Graham.
- Hey, Paige. How are you?

- We're excited
to cook with you.

- Thank you.
Yeah, this is gonna be fun.

This is, you know,
kind of doing dishes

that I'm sure
you've seen before

but putting a little spin
on it.

I kind of--that's the way
that I like to cook, you know?

- I can't wait. What are you
gonna teach us today?

- I'm gonna be doing
what I call the GrahamBurger.

Any way you can throw
your name on something

to make yourself feel better
about the food you cook

is what I do.
- I love that.

- You know, music, painting,
art, dance, cooking:

it's all a form of expression,

and you always wanna find
your own voice

and do your own thing.

- Graham daddy.

- And the other thing is
a deconstructed Caesar salad.

You've got romaine.
You've got croutons.

You got Parmesan
and dressing.

What if you split those up
individually

and found a way
to make them very unique?

- Oh, interesting.

- We are going to make

the crouton the star, right?

It's the lead singer.

It's the Beyoncé of the salad.

And then you've got
the lettuce

and the anchovy
and the dressing

and Parm

kind of playing
the backup dancer role.

- Awesome. What do you need
for us to do first?

- All right, so the first thing
we're gonna do is,

we are going to make
our Caesar dressing.

So we're gonna get partying
with the blender.

- Okay, I'm gonna get
the blender, guys.

- Go ahead and get out

some garlic, shallot,

parsley, and eggs.

- Shallot, parsley, eggs.

Okay, this is gonna be
a dumb question.

What is--is this a shallot?
- Shallot.

This is a shallot, right?

- That is a shallot.

So similar to an onion
but a little sweeter.

- Okay, all right.
- So we'll start our dressing.

We're gonna get some parsley.
- Check.

- Let's go ahead and just

chop up some of that.
- Okay.

- And again, because
it's gonna get blended,

we don't really care
what it looks like.

We just wanna make sure
that it's chopped up enough

that it's not gonna get stuck
in the blade in the blender.

- Right.

- I'm gonna grab a little bowl.

We're just gonna crack,

like, three egg yolks
into the blender.

So I just got the bowl

to let the egg whites
drop into.

- Okay.

- Dude, you're such
a good egg cracker.

- Oh!
- Well, actually, you know,

she got a little shell
in there.

- No, this isn't
what we're using.

- Oh.
- We're using this.

- Selena, full disclosure.

I do love the show

and the fact that you're
actually cooking

as opposed to sitting back,

telling your friends
what they need to do.

- Oh, don't worry.
I will be doing that too.

[laughter]

Kidding.
We're a family unit.

- So true.

- Throw some of that
chopped parsley

into the blender.

- Just some of it
or all of it?

- Let's say a handful.
- Okay.

- 'Cause I'm sure you and I
have the same size hands.

So it's totally good.
[laughter]

- That's literally
what I was thinking about.

- All right, now I'm going
to get the shallot,

cut it in half.

- Do I need to peel it?

- Yes.
- Okay.

- Here's a question.

If you had to do
another "Selena +,"

what would the other thing be?

- Oh!
Um...

let's see.
- "Selena and Plumbing"?

- I would say
"Selena and Graffiti."

both: Ooh.
- [laughs]

- Wow.
- That was such a good answer.

- Just, like, Selena
graffitiing all over LA.

- You're going
through a rebellious phase

or something.

- I've always wanted to learn.

And it's awesome.

- That's really cool.
Okay.

So you got your shallot
in there,

and then go ahead and chop up,

like, two garlic cloves.

- Oh!
- Oh, my God!

That was so aggressive.

- Sorry.
[laughs]

- I'll get a fresh one.

- You have so much strength

you didn't even know.

[laughter]
- Aww.

- You're just breaking
garlic like--

- Just two?

- Yeah, so two cloves.

- Okay.
And then pop them in?

- Yup.
- All righty.

- Yummy.

- Now go ahead
and see if you can find

Dijon mustard.

- I'll get it.
- I will find--thanks, Paige.

- And we'll just do,

yeah, like, 1/2 tablespoon.

About that much, you know?
- All right.

- Just enough to kind of
give it some flavor

and, again, to help it
kind of bind.

Now we'll throw in some--

some Parmesan.
- Okay.

- So I'm gonna throw in...

I don't know;
let's say 2 tablespoons.

- ♪ Parmesan ♪

♪ Where are you? ♪

- Is that the new single
you're working on?

- Yeah.
[laughter]

- I like that one.

That's gonna be a hit.

- Oh, no.
Do you have to grate it?

- Yeah, so you can just
take the cheese,

grate it in there.

- Selena, imagine, like,
after "Selena + Chef,"

you just start releasing, like,
songs based off of food.

- I see a whole food album
in the future.

- Honestly, your fans
are so loyal.

I feel like
it would still sell.

- I have to say that my fans
are pretty awesome.

They're, like,
the best people ever.

- Yup.

- And now we're gonna go ahead

and put this
over on the blender.

And we're gonna start it
on the slowest speed.

And then we will start
trickling in

some of the olive oil
as it's blending.

- Here we go.

[blender whirring]

- As long as it's blending

and moving with the blade,

then you can start drizzling in
the olive oil,

and it'll start emulsifying.

- So how's this looking?
- Is it blending?

- It's looking beautiful.
both: Yeah.

- Oh. Gorgeous.

Beautiful.
- Perfect.

- And do you have
the can of anchovies?

- Yes.

Oh, boy.

- So wanna open those
and put in, like,

two fillets.

- Okay.

Oh, my gosh.
Why?

- It smells bad?

- What is it?
- Ish, babe.

- If you don't have
any anchovies,

you can just use cat food.

- Yeah.
- Oh!

- I feel like
that's what we're using.

- Ugh.
- I am so funny.

I'll be here all day.

Good job.

Very proud.
- Oh, thank you.

I've got my artichoke...

- Ooh, it stinks.
- [gags]

In there.

And--
- No--you said what?

- I don't know.
I'm gonna blend it.

- You said artichoke.

- You wish it was
an artichoke.

- I know. She's testing me.
- You wish.

- She's trying to change
the dish.

- I would much rather--

- That smell is not an
artichoke; I'll tell you that.

- Turn it on as high
as it can possibly go.

[blender whirring rapidly]

It looks awesome.

- Can I see what yours
looks like?

- What do you think?

- It's a beautiful green.
- Yeah.

- It's looking the same
as Graham's.

- Yeah, looks beautiful.
- Great.

- Now I'm gonna pour mine
into a little bowl.

- Can I get rid
of the anchovies?

- Yes, you can get rid of 'em.

[upbeat music]

- Whoo.

- Oh, it's on my hand.
Yuck.

- Oh, God forbid.

[laughter]
Whoo!

- Now go ahead and get
your mascarpone.

- I'll get it for you.
- Oh, thank you.

- We are going to get
the mixing bowl...

- All righty.
- With a whisk.

- [humming]

Got it.
- Perfect.

The mascarpone, which is, like,

a really, really soft cheese.

- Okay.
- Yup, you got it.

And then pour all of that
into the glass bowl.

- So do the whole thing.
- Yes.

And then half a stick
of the cream cheese.

And this is what we're gonna
put inside our croutons.

- Ooh.
- A little less than that?

- No, that's good. That's half.
That's half, yeah.

- No, that's perfect.
Just the top half.

- Okay.

- And now go ahead
and chop up

half of a shallot
and one whole clove of garlic.

- Okay.
Half a shallot.

- Go ahead and just mince it
as fine as you can.

♪ ♪

- Selena, you're getting
so good, the cutting technique.

- Thanks, babe.

- Yeah.
Looks beautiful.

[knife tapping]
- Beautiful sound.

- I know.

And I love his glasses.

- Yeah, we are big fans
of the glasses.

- Yeah.
- Oh!

You know, 6 billion people
in the world.

You need to stand out somehow.

So I'm like the culinary
Elton John.

[laughter]
- Love that. That's so great.

- Kind of like the reverse
Clark Kent.

If you take 'em off
and walk down the street,

like, no one notices you.

- No one notices you.
- Love that.

- That's epic.
- Okay.

So I have the garlic.

- Yeah, you can throw that

into the mascarpone
cream cheese.

- Okay.

- Use, like, a spatula

and just try to--like this.

Work the bowl and the spat
at the same time

so you're really
incorporating this

so it's thick enough to hold on
to your spatula

but you can still kind of
do this and smear it around.

Is that Chef Paige?

- Paigey's helping me out
on that one.

- Ah.
I love it.

Chef Paige, get in there.

- You got it.
- This is gonna be so yummy!

- Now, pastry bag--
do you have one?

- I actually have one.
- Okay.

This is as pastry
as I'm gonna get

because I absolutely suck

when it comes to baking
and pastries and desserts.

- Okay.

Now I remember
I have to go here.

And then...

put it out?

♪ ♪

[laughter]

♪ ♪

What do I do?

- So roll it down.

♪ ♪

- Yeah, but, like, with--yeah.

Yeah, yeah, yeah, yeah.

And then grab the cone--
grab the cone from this way.

- Yes, exactly.
- Okay.

- So you're basically
just holding on

to the outside of the small tip
at the end

and just pulling it down
so that when you put...

- Oh, she's jumping ahead.

- The filling in, you have it
down at the bottom

instead of all over the bag.

- This is great.
- What?

Am I doing it wrong?

- No, that's it.
Perfect.

- Okay.
- All right.

We're looking good.

And then try to shake it
down to the bottom.

[bag rustling]

Just kind of twist it.

So that's what you
should be looking at.

Like that.

Perfect.
So set that aside.

And now we're gonna get
a nonstick pan...

- Okay.
- And get it on low heat.

And then while that pan
is getting warm,

we're going to go ahead

and make the crouton
brioche Twinkies.

- Yum.

- [stammering]
Wait, wait, wait.

- So you need to find
the loaf of brioche.

- Is it right here?

- Yes.
- Okay.

- So you can see kind of
what I'm gonna do.

- Okay.

[knife tapping]

- Well, I play drums
on 'em first.

But after that...
- Ah.

- Oh.
- You can just take--

take the little end piece off.

- Got it.
- And now go ahead

and cut roughly--
let's say 2 inches.

And now what we're gonna do
is simply

take off the crusts.

- Okay.
This has got to go.

- Those look good;
just cut 'em in half

so that they're that--
this length.

- Okay.

- Yup.
Just like that.

All right, now we're gonna
take our stick of butter.

So this size of a pat.

So yup.
Big chunk.

Place it on the pan
and let it melt.

- Okay.

- And now if you can
get the brioche

into the butter.

- The--the--these.

- Yes, the croutons, yup.

- [laughs]
- Okay.

- Yup, just kind of
spread 'em out.

Let 'em get some color.

Move the pan around.
Make sure they're not stickin'.

- Got it.

- Yeah.
- What do I do now?

- Flip it.
- Yeah, just flip 'em.

- Oh, yeah.
Perfect.

- Yeah, baby.

♪ ♪

- [laughs]

- I'm making this.
- All right.

So I took mine off.

- Wow.
It looks and smells so good.

- So good.
- Good.

Good, good.
Just get, like, a spoon.

And we're gonna use
the back of the spoon

to just kind of poke
two holes into the brioche.

And then you can kind of,
like,

put your pinkie down
in there if you want

to make a little more space.

♪ ♪

- Hot?
- Yeah.

- All right, and now
take your piping bag

and cut maybe 1/2 inch
from the end.

And now you're gonna start--
like,

if this is the crouton,
you're gonna put

all the way to the bottom

and then press and come out.

- Okay.

Press.
- Filling and lifting up.

both: Oh!

- It's kind of like
if you've had those

molten chocolate center
lava cakes

where it looks like a cake
and you open it

and it leaks everything out.

- Yeah.
- Wow.

- It's the same idea
but savory.

And then you also--
imagine you've got

cold, crisp,
beautiful romaine,

so that juxtaposition
of everything

is what I think
makes it so fun.

- Incredible.
- This smells so good.

- So another question:
if you were gonna do

the SelenaBurger,
what would be on it?

- Very thin patty,

extra cheese, pickles,

jalapeños,

onions,

and the buns pressed.

- Ah.

- She really thought
about that.

- I know.
- Yeah.

Maybe a little more or less.

We'll figure it out.

[laughter]

- It's a new thing
that you've created

all on your own.

Well, get ready
for the GrahamBurger.

- Whoo!
- Wow.

- The moment
we've been waiting for.

- So I'm gonna have the bowl

to mix the beef and the pork

to make the patty.

I'm gonna have another bowl

to marinate the red onion.
- Got it.

- A small sauté pan.

You can use another,
like, saucepan

or something if you want.

This is gonna be to make
our roasted garlic,

or garlic confit.

- This one?

- Yeah, perfect.
- Okay.

- First thing that
we're gonna do here,

we're gonna crush our garlic,

and we're gonna get
the cloves out,

put it into that pot
with no fire on it,

and then we're gonna cover it
with oil

and we're gonna let it
poach in that oil

and it's gonna caramelize

and get really, really sweet,

and we're gonna be able
to mush it into the mayo

to make, like, our aioli.

- Oh, yum.
- That's where it's at.

- We will need
10 or 12 cloves.

- Okay.

We're gonna do a little
double time here.

- Coolest thing
about garlic is that

almost every culture and
cuisine in the world uses it.

- That's true; I love garlic,
I mean, anything.

- I feel like we've used garlic
almost every episode.

- So I just have my cloves,

putting it into the pot.

Again, the pot's not on yet.

And now you're gonna cover
the garlic with olive oil.

So you're probably gonna do,
like, 2 cups.

- All righty.

- And now we're gonna put it
on the back burner at low.

Actually, I'm gonna go crazy.

I'm gonna put mine at medium.

- [laughs]
- I'm a daredevil

during this time.
- Living on the edge.

- All right.
So did I.

- All right, next,

let's do our onions

so that they can marinate
while that stuff's cooking.

I'm just taking off the edges
of the onion.

We're gonna end up cutting
into rings

just like we're doing
onion rings.

We're literally gonna go back

and just cut into--

I don't know--
I'd say 1/2 inch rings?

♪ ♪

- Uh-oh.
- Oh, no.

- Uh-oh. What happened?
- Nothing.

I'm very nervous cutting this.
- Knife got stuck.

- Careful of your fingers.

- Okay, I did it.

- Yay!
- Yay!

- Are you scared of the knife?

- No, I just don't know
what to do towards the end.

So when we're chopping things,
I'm like,

"Well, it's getting
really close to my fingers."

- Hey.
I get it.

I've done this
for a long, long time.

And I really don't cut myself,

but I feel like I burn myself.

- Yeah.
That happens too.

- [laughs]

Speaking of which,
the garlic's bubbling.

It's cooking.
Just keep an eye on it.

- Okay.

- It's gonna start
to caramelize.

You'll start to smell it,
and then we can turn it down.

But for right now, we're gonna
take our red onions.

You wanna break apart
all the little rings

so they're individual
little rings.

- Okay.

- Like red onion
hoop earrings.

Now we'll take our olive oil,

and we're just gonna kind of
drizzle it all around.

Toss the olive oil
and onions together

because you want that
to just kind of coat it

so that when we season
with salt and pepper

and other things,
it's gonna stick to it.

So now I will hit it
with the pepper.

Salt, you always
wanna make it rain

so that it's even.

And now I'm gonna use
a little bit

of apple cider vinegar,
like, two capfuls,

and then just set that aside.

- Okay.

- Mayonnaise over there.
- Yup.

- You're gonna just
open that guy up.

I just put two spoonfuls,
so, like, that much.

And now I'm gonna look
at my garlic.

Is yours turning
nice and brown yet?

[garlic sizzling]

- Yeah.
They're black.

- Ooh.
[laughter]

What happened to your culinary
assistants in the back?

- Well...
- Yeah, that's on us.

- We should've been
on garlic duty.

- What do we do?
- Go check--okay, hang on.

- What do you mean it's black?
- It's burning.

One second, one second.

- Yeah, no worries.

Here's the fun thing

is that we have more garlic

and we have more oil.

So we can do this 100 times.

- Ooh, the smoke!

[laughter]

[oil sizzles, pops]

- Oh!
- Oh!

- Oh, my heavens.

- What--you okay?
- Oh, my--

- Oh!
- Sorry.

[laughter]

- That sounded like an animal.

- What--I think the kitch--
I think the sink--

- Did you pour water
into the pot?

- Yeah, and I know
that's a rule

that you never should put
oil in water.

- But the pot is bubbling up.

- Oh, no.
Graham took his glasses off.

[laughter]
- Yeah.

- We're fine.
I made a mistake.

- Hey, I'm just making sure
you're all right.

That's--we learn
in different ways, Selena.

- Thank you.
I appreciate that.

- You're learning
the hard way.

So take, like, you know,

again, six or ten cloves.

Put it in the pan at cold.

And then cover it with oil,
and then turn the heat up.

- Hey, we made a mistake,

and now we're fixing it.

- That's what it's all about.

I wouldn't expect you

to nail this the first time.

We're still moving along.

We have now got the pan

with the garlic in it

with the olive oil,
and that's gonna be on low.

- Yes.

- So I've got a grill pan on.

- Yes, we have one of those.

- And I'm turning it on, like,
medium-high.

So now we're gonna put
the onions on.

- Okay.
- But instead of just dumping

the bowl of onions on there,

I try to, like,
put 'em on nicely.

So yeah,
have 'em look good.

They'll cook more even.

- They're totally sizzling
already.

- That's what mine look like.
How are yours looking?

- Yours look obviously
a lot neater.

- Yeah.
- That's okay.

Let 'em do their thing.

Just let 'em cook
on that side

for, like, another minute,
90 seconds,

and then try to flip 'em over

and let 'em cook
on the other side.

And then we're done.
- Okay.

- The garlic's, like,
almost finished.

- Okay, turn it off

and chop it up
as fine as you can

and fold it into that mayo.

[knife tapping]

- This garlic
smells really good.

- So just take some of that.

Kind of mash it all up

and then fold it
into the mayo.

And then when you put it
into the bowl, the mayo,

you'll just use your spoon

and just kind of
mix it all up.

- Perfect.

- Oh, the onions look delish.

- All right,
so those onions are done.

They're not too hard.
They're not too soft.

They're like baby bear, right?
Right in the middle.

For my burgers, I'm gonna use
a cast iron pan.

And I'm gonna get
another pan warm

so that I can toast off
my burger bun.

- All right, so I'm gonna
put that on what heat?

- Just, like, low to medium.

And so you're gonna get
that serrated knife

and cut the pretzel bun.

- Oh, yeah.

That's a good slice
right there, baby!

- Mm.
Mm-hmm, mm-hmm.

- Now what?

- Just like you're doing
the brioche Twinkies again.

- Okay.
- So throw in some butter.

Just let it cook.

Throw in the bread.
Let it toast.

So I guess what we can do

is, we can get
another bowl out.

And then we can mix

our meat mixture

for our burger patties.

- I'm getting all the meat out

and putting it into a bowl,
correct?

- Yup; I've got
almost equal parts,

like, one package of the beef

and 75% of that pork.

That's kind of what I did.

It's almost, like,
half-and-half.

- Okay.
- We're just gonna take that

and we're gonna kind of
mix it all up

and incorporate it.

- Ah.
This feels good.

- [laughs]

- The proteins and stuff

kind of all turn into one.

And that's gonna help

hold it together
when we cook it

instead of letting it
fall apart and get too crumbly.

- All right.

So now we just make a patty.

- That's right.
- Slap it down.

- And this is, again,
one of those, like,

your preference, right?

You like it nice
and thin and flat?

Go ahead and do that.

All right, so I'm gonna put

my oil in the pan now.

- Okay, I'm gonna put

how much oil in it?

- Like, uh, two capfuls.

So now let's go ahead

and lay 'em in there.

[rock music]

[patties sizzling]

You want it
to get nice and seared

and making that noise.

And at the same time now,

we can kind of go back
and take our bun

and hit both sides

with some of the aioli.

- So I'm just gonna put
a little bit of this on here?

- Yup, so I just did that.
- Yum.

- Yeah, that much, and I'm
using the back of my spoon

to kind of paint it.

All right,
I just flipped my burger.

- Oh!
- Careful.

That might be hot.

- You can tear off
some of the watercress.

And what I do is--you can see

I just tore off a little bit,

and then I kind of lay it out

so I know it's, again,
almost the same diameter

as the bun and the patty.

So that's my patty.
Is yours out?

- Not yet.
One more second.

- It smells good.

It smells like meat.

- Okay.
It's done.

- Awesome.

Now transfer that
over to your board

and take out your Brie.

- My--
- Oh, Brie cheese?

- Brie cheese.
- Yes.

- Ooh, we're having Brie?
- How fun!

- So now we're gonna
go back and cut

literally just, like,
slices maybe that thick.

Just, like, this way.
- Okay.

- So they're gonna look like--
almost like bacon strips.

- Just cut right there.
- You know?

Like, I'm literally slicing

and just laying
the Brie across...

- This is gonna be so yum.

- Okay, I got that.

- Awesome.

Now put your burger

on top with the cheese

and then some of the red onions

on top of that.

Lettuce.

- This looks so good.
I'm really excited.

- Aw, what a beauty.

- Beautiful! Art!
- Wow.

- Here is mine.

- Wow.
- Wow!

- Beautiful.
- It is so good.

- You and I now
can finish the Caesar.

- Okay.

- And then your friends
can cook the next burgers.

- Okay.
- So we have--

we need to make two
for Nana and Papa as well.

So we've got five total.

- We're gonna get
our romaine out.

Let's go ahead and wash 'em.
- Okay.

- So I'm just gonna peel off

the outside, like,
larger leaves.

How many croutons
did you make?

- I made four.

- So let's do four heads,

'cause we're gonna keep
those heads together.

That's kind of what mine
end up looking like.

- Great.
- Take the head of romaine

and snip off that tiny little
brown piece at the bottom

so that it still
stays connected

as a whole head.

- Got it.

- And just kind of, like,
squaring them off a little.

So I just took it
and went like that.

- Okay.

- And that's what
you're gonna keep.

- This is, like, so fun.

- Yeah, no, definitely.

- So now you've got
your dressing.

- Yeah.
- And I've got a paintbrush.

You can use the back
of a spoon also

if you don't have
a paintbrush, but...

- How about this?
- Sure.

So I'm just holding
my lettuce.

I'm brushing it
with the dressing.

Not too much but evenly coated.

- This is fun.

Painting.
- Yeah, exactly.

Now we're gonna grate
with a microplane

some of the Parmesan.

Yup, just let it lay
on the plate,

get nice and fluffy.

So now we hold the bottom
of that romaine,

like, the little knob end
at the bottom.

Hold it over the cheese, and
then take some of the cheese

and just drop
that Parmesan fluff

all over the lettuce.
- Oh, wow.

- That cheese
should be sticking

to the paint dressing
that we did.

- Oh, yums.

- Yummy, yum, yum.

- Take your brioche croutons.

Throw 'em in the microwave

for, like, 15 seconds.

We're just
melting up the middle again

just so they're not cold.

In the meantime,
I'm taking the dressing

and the paintbrush

and I'm just gonna kind of
do some painting,

pretend I'm an artist.

- Oh, my God,
that looks so pretty.

Look at the green.

[whimsical classical music]

- Perfect.

- And you can put
the brioche crouton down

and then the lettuce
on that, yeah.

You feeling good?
You like it?

- Yeah.
It looks great.

- Awesome.
- Very pretty.

- Oh, it looks so pretty.

- Nana, Papa!

- Like a fork-and-knife
Caesar.

So you cut it up
and get a little bit

of the crouton
and the lettuce together.

- Can I try the burger first?
- Do whatever you like.

- Yeah, this episode
is all about how you feel.

- Oh, it's so good.

- Mmm.

Come on, Papa.

- Oh, my Lord.

- I want you to taste
some of this.

This is my Papa, by the way.

- Hey.
How are you, sir?

- How are you doing?

- That's a Caesar salad.

- Mmm.

- How good is that?
- That is great.

- How is everything?

- Amazing!
- So good!

- Yay.

I get to keep my job
for another day.

- Best Caesar salad
I've ever had.

- Honestly.
- It is good.

- Good.

- Oh, my goodness.
- Isn't that delicious?

Theresa?
- Five out of five.

- Paige?
- Five out of five.

- Raquelle?
- Five out of five.

- Nana?
- Five out of five.

- Papa?
- Same.

- Whoo!
- That's good.

- Wow.
Across the board.

- It's absolutely incredible.

- Honored to cook
with you guys.

- Before we go,
could you tell us

a little bit
about your charity?

- Yeah, so Smile Train
is a charity

I've been working with
for close to a decade.

My son Conrad was born
with a bilateral cleft.

And this is a organization

that goes to different cities
around the world

and actually sets up
a clinic and infrastructure

to do surgeries
for cleft lips and palates.

- Wow.

- So we've been able to go
to China, Mexico,

you know, different places,
and work with them.

And it's really,
really an amazing,

eye-opening experience.

So thank you for what
you're doing with them.

- No, I'm actually
very honored.

We are very happy

to donate $10,000.

So thank you so much
for introducing us.

- Thank you guys.
Have fun. Happy eating.

all: Bye.
- Thank you!

- Bye.
- Thank you.

- Bye.

- Now we are going to get
to enjoy all of this.

And we'll clean up,

and we'll get to celebrate
the end of season two.

[cheers and applause]

- That'll be fun.
- Thanks, Papa.

- Love you.
- So let's do this.

♪ She knows
she'll find love ♪

- That was so good.

- That was so fun.

- I literally ate
the whole burger.

♪ ♪

- Daisy's having a field day
down there.

- Sele, let me get
a picture of this.

- Season two, baby.

[camera shutter clicks]
♪ Look at her now ♪

- And the party begins.

- All right.
It's celebration time.

[cheers and applause]

- Oh, my.
- Another successful season.

- I know.
- Yup.

[cork pops]
[cheers]

- We did it.
- [laughs]

- I was definitely surprised
by how good everything was.

- I still have a little moment
here that there that I mess up,

but this season, I felt
more confident in general.

And...
- You done real good, I think.

- It's awesome to be able
to learn something

and be good at it.

- She's learning a lot.

- Thank you so much for being

a part of all of this with me.

- Oh, we love it.
- It's been so much fun.

Your turn.
It's "Papa + Chef."

[laughter]
- Okay.

- That would be so good.
- Spin-off.

- It would be a disaster.

- I think you're better
in the toolshed, Papa.

- Okay.

- We wanna do a toast
to Selena.

You are now a chef.
- Am I?

both: Yes, you are.

- Thanks, guys.

- Two seasons in,
you're a chef.

[glasses clink]
[cheers]

- Thank you.

All right, everybody,
that's a wrap.

[cheers and applause]

♪ Diamonds on my wrist,
so he call me ice cream ♪

♪ You could double-dip
'cause I know you like me ♪

♪ Ice cream chillin',
chillin', ice cream chillin' ♪

♪ Ice cream chillin',
chillin', ice cream chillin' ♪

♪ ♪