All language subtitles for G.R.U.S04E04.WEB.h264-RBB

[Gordon Ramsay] So you're
literally frying the testicles

that have just been removed.

[Tim Richard] Just
right off the calf.

Doesn't get any
fresher than this.

[Gordon Ramsay] And that's
like a Hawaiian cowboy snack.

[Tim Richard] Yes.

[Gordon Ramsay] There's
something quite awkward about

standing in front of a
calf with its testicles.

These are, these are,
these are, oh, I don't know.

Honestly, I just...

[♪ theme music plays]

[Gordon Ramsay] Right now, I'm
1,500 feet above the lava flows

of the Island of Hawaii.

You've got amazing volcanoes,

wild forests.

And then, of course,

surrounding that,
the beautiful ocean.

And that means
one exciting thing.

Incredible ingredients
that aren't found anywhere else

in the world.

My journey begins on
the west coast of Hawaii,

the Kona side of this
largest and youngest island

in the archipelago that
is the U.S.'s 50th state.

It's volcanic and primal.

And with the
mainland 2,400 miles away,

it feels like its own country.

I'm on my way to a
coffee farm to meet

Makani Carzino, a talented chef

who grew up on
this very island and

is one of the
biggest champions of

the finest ingredients
Hawaii has to offer.

There she is.

[Makani Carzino] Whoo!

- Good to see you, girl.
- Good to see you.

[Gordon Ramsay] What a journey!

Makani Carzino grew up fishing
and hunting on the Big Island,

sparking her lifelong passion
for Hawaiian food and culture.

She left for formal culinary
training in California and

worked with some of the
biggest names in fine dining.

After returning
home to her roots,

she forged strong
relationships with local farmers

and fishermen, and
became a powerful advocate

for food sustainability
on the Big Island.

[Makani Carzino] You
ready to get to work?

[Gordon] Normally, we have a
coffee before we start work?

[Makani Carzino] Mm, no.

We're gonna, we're
gonna pick some cherry.

- Okay, great.
- Yeah?

[Gordon Ramsay] But we're
talking about a coffee bean,

but it's just cherry red.

[Makani Carzino] Yes.

[Gordon Ramsay] I love coffee,
but there isn't a coffee shop

or barista for miles around.

Fortunately, I'm at the
source of what some say is

Hawaii's greatest export.

[Makani Carzino] We're gonna
gather some Kona coffee and...

[Gordon Ramsay] Yeah.

[Makani Carzino] We're
gonna get a bucket on you.

Because I kokua you.

You kokua me. Right?

I'm gonna help you.
You're gonna help me.

And then, the
coffee tastes better.

[Gordon Ramsay] I love that.

[Makani Carzino] Let's go.

[Gordon Ramsay] Right, so we're
looking for the cherries, right?

- Yes.
- Because that's...

[Makani Carzino] Yeah,
see this beautiful color.

[Gordon Ramsay] Got you.

[Makani Carzino] That's
what we're looking for.

[Gordon Ramsay] Got you.

[Makani Carzino] And then,
you're only picking these ones.

[Gordon Ramsay] Hold on.
You're picking one bean...

- So...
- At a time?

[Makani Carzino] Kona
coffee is all handpicked.

[Gordon Ramsay] Every
bean is handpicked.

[Makani Carzino] Handpicked.

[Gordon Ramsay]
That's crazy. I had no idea.

- Right?
- They are beautiful.

[Makani Carzino] Yeah.

[Gordon Ramsay] And
they are, literally,

cherry red, aren't they?

Dark, beautiful.

- They are.
- Happy with that?

[Makani Carzino]
Yeah. You've mastered it.

- Beautiful.
- Yeah.

[Gordon Ramsay] What a process.

A labor of love.

Oh, my God.

Now, for the moment of truth.

I am desperate to taste it.

[Makani Carzino] Cheer, huh.

[Gordon Ramsay] Cheers.
Thank you. So good to see you.

[Makani Carzino]
Good to see you.

[Gordon Ramsay]
Oh, my God. That's so smooth.

No bitterness. There's
just a touch at the end,

but beautiful. Wow.

[Makani Carzino] It's ono.

- Ono.
- Ono.

[Gordon Ramsay] As in?

[Makani Carzino]
As in delicious.

[Gordon Ramsay] Delicious.

[Makani Carzino] This is
what it means to be pono,

to do things the right way.

[Gordon Ramsay]
What is that? What does it mean?

[Makani Carzino] Pono is
to love the land and all of

its righteousness, to
really take care of it.

Pono is about connection.

There's a rhythm to all
the people, all the things.

It's to be kind.
It's to be honest.

And then, weave
that into our food.

It's working with the artisans,

the farmers, the ranches,
the people that care.

- Pono.
- Pono.

[Gordon Ramsay] Love it.

[Makani Carzino] So
at the end of the week,

I would like to challenge
you to a cook-off with all

these beautiful
people that live pono.

People that really understand
how to work with nature,

work with the ocean, the land.

[Gordon Ramsay] You're on.

This is gonna be a
very tough challenge.

We got to get up
to speed with pono.

We need to
understand what that means.

No wastefulness and respect
everything we do carefully.

I think I've got my
work cut out, in a big way.

I have one week
before my big cook.

And with pono in my sights,

it's time to dive
into the Big Island.

Let's be honest.

I'm gonna have to find
every trick in the book if

I'm gonna compete
against Makani.

Fortunately, I've got
a good one up my sleeve.

Let me tell you.

A few years back, I met the most
amazing spearfishing champion,

Kimi Werner.

We dived off the island of Maui.

And guess what?

She is back and I'm hoping she's
gonna help me catch something

that will give me the
upper hand in the final cook.

I'm meeting Kimi on
one of the island's jagged

coastal lava flows.

Below the water line, I'm
told it's teaming with life and

perfect for spearfishing.

Kimi.

[Kimi Werner] Welcome back.

[Gordon Ramsay]
Good to see you girl. Oh.

[Kimi Werner] So good
to see you again.

[Gordon Ramsay] First of all,
how have you been?

How's the family?

[Kimi Werner] I have a family
now. That's the first big news.

Yes. A little three-year-old
crazy child that I didn't

have last time I saw you.

[Gordon Ramsay] Congratulations.

We've also been busy
with another little addition

to the family.

Yeah, a lot has happened since
the last time I saw you on Maui.

[Kimi Werner] No kidding.

[Gordon Ramsay] My mission this
week is really to understand...

pono.

To embrace it.

[Kimi Werner] It is absolutely
relevant in what we're doing.

We're gonna be hunting for
fish that nobody would ever

consider these trophy fish.

- Right.
- You know?

[Kimi] And you'll never see
them on a menu at a restaurant.

[Gordon Ramsay] Got it.

[Kimi Werner] They're not a
fish that the tourists eat.

This is what the locals eat.

But the reason why I feel
it's pono is because you don't,

you don't filet these fish
into little rectangle pieces.

You eat them whole.

You're looking them in the eyes.

You're picking the
meat off the bone.

And nothing goes to waste.

[Gordon Ramsay] Just
as we're ready to go,

we get some unexpected guests.

Wow.

[Kimi Werner] Yeah.

[Gordon Ramsay] Fantastic.

That is amazing.

I'm half tempted to grab a
spear and add goat to the menu,

but we're here for fish and
it's time to get in the water.

I've gone spearfishing
many times in my life,

but when I go with
Kimi it always feels like

it's my first time.

She can hold her breath
for nearly five minutes.

I'm lucky if I can
hold mine for one.

Finding the fish means
diving down to the bottom.

And while it's a struggle
to stay down for as long as

I'd like, it's an even bigger
struggle spotting the fish

amongst all these
lava formations.

It's a way harder task when
you've got that manual spear,

you've got the
surge of the water,

a couple of blacktip sharks,
and she's just cool and calm.

I take my first shot
and I'm not even close.

Kimi, on the other hand,
is making it look like

a walk in the park.

Spearfishing with Kimi
is just extraordinary.

There's a technique.

It's about the understanding,
what to do, what not to do.

And she is an absolute machine.

[Gordon Ramsay]
Below the surface,

Kimi is spearing
fish left and right.

First, a smaller
black fish called Kole.

And next, a larger
red species called Menpachi.

I feel like it's my
first day in the kitchen,

and the fish seem to
sense my inexperience.

[Gordon Ramsay] While
Kimi already has a belt filled

with fish, my belt is barely
keeping my swim trunks on.

But I've spotted
some fish below and

I'm not coming
back up empty-handed.

These aren't the typical
fish that we catch, generally.

They bury themselves in
these little alcoves and

you've got to be quick.

But finally, success.

Between my meager catch and
the bounty Kimi has caught,

my menu for the
big cook is taking shape.

[Gordon Ramsay] They're tiny
but she wants to eat them whole.

The eyes, the fins, you name it.

There's no waste.

Lightly dusted.

Maybe shallow fry or roast them.

I'm not too sure yet.

But the good news is,
we've got the catch.

Man, they move fast.

[Kimi Werner] I'm
so proud of your shot.

I'm not trying to be mean,

but I didn't have
high expectations for you.

[Gordon Ramsay]
You taught me well.

- Yeah.
- Good job.

[Kimi Werner] Good job you.

[Gordon Ramsay]
Pono right there.

[Kimi Werner] So pono.
This is the fish of Hawaii.

To be respected and devoured.

- Back down?
- Back down.

[Gordon Ramsay] It was
like Finding Nemo down there.

They were everywhere.

What an experience.

Again, pono.

Take what you need only.

Respect the ocean.

Makani said that pono
isn't just about food.

It's a way of life.

So she's sending me to meet
a knife-maker who can show me

how to bring pono to the
table in a different way.

And, come on,
let's be honest.

A knife is one of
the most important tools

a chef can possess.

Now, I'm about to meet a guy who
can hook me up with a blade that

I'm told is a real
cut above the rest.

Neil. Hello, mate.

[Neil Kamimura] How are you?

[Gordon Ramsay] Big Island
local Neil Kamimura is

a third-generation blacksmith

and an award winning
blade-smith.

The waitlist for one
of his knives can be

as long as three years.

I'm hoping he'll show me how
to make my own custom blade.

What a spot.

[Neil Kamimura]
This is my son Maddox.

- Hello, nice to meet you.
- Nice to meet you.

[Gordon Ramsay] Now, Makani
said get up to speed with pono.

Understand that word.

She said that you've got
the best knives in the world.

It would be a dream of mine if
I could make a very own knife

ahead of the big cook
for the end of the week.

[Neil Kamimura] Right.
Let's look at some knives.

I'll show you some knives.

[Gordon Ramsay] Thank you.

They are beautiful.
My goodness me.

I don't know where to start.

[Neil Kamimura] You've
been handling a knife for,

how many years
you've been a chef?

- Decades.
- Decades.

[Neil Kamimura] And
you've never made one.

[Gordon Ramsay]
Why is that important?

[Neil Kamimura] You have access
to the best manufacturer knives,

but these knives are alive.

These knives are inspiring.

A knife is in
your hand every day.

Every single day.

And you don't know
how one is made...

- True.
- Traditionally.

[Neil Kamimura] I'm
third generation born here.

My great-grandfather
was a blacksmith.

If you make a knife with me,

you're gonna bleed and
sweat all over one of them.

It will help you slowly
understand the meaning of pono.

That's where I think the
connection to the paying

the respect to the arts,
paying respect to the land,

and paying respect to
the people who live here.

The forge is lit. You're here.

I think we should just get
to work and just make one.

[Gordon Ramsay]
I would love that.

[Neil Kamimura] The
forge is running about

2,000 degrees Fahrenheit.

- 2,000.
- Yeah.

[Neil Kamimura] What we
will forge this out of is

1085 Hitachi steel from Japan.

And I think it's gonna make
a wicked razor edge for you.

[Gordon Ramsay] While my
piece of steel is heating up,

Neil works on another piece
to show me how it's done.

[thudding]

I mean, Neil is an
absolute beast on that hammer.

Incredible.

What have I got myself into?

[thudding]

[Gordon Ramsay] This
guy is doing it proper.

It's from the soul.

I think that's what's the
exciting part about the process.

[Neil Kamimura] I'll
put this right here.

[Gordon Ramsay] He's an artist.

A real artist.

My steel is glowing.

Time to act quickly,
because I can only shape it

when it's red hot.

[Neil Kamimura] Now,
you're gonna come out and

you're gonna come
into this machine.

It's a hydraulic press.

And so, you're gonna put
this piece in and you're gonna

take half-inch size bites.

[whirring]

One more.

Okay. Good.

[Neil Kamimura] And then,
we'll put back in.

[Gordon Ramsay]
Back in. Straight in.

[Neil Kamimura] Yeah.
And then, from there,

you're going to step
over and swing down at this,

so that it pushes that in.

Because we're
trying to forge a point.

Yep.

And so, focus on
this point right there.

And then, position the
hammer more like that.

[Gordon Ramsay] Got you.

[Neil Kamimura]
There you go. Perfect.

That's a perfect angle.

Okay, back in.

[Gordon Ramsay] It's amazing
how cold it gets quickly.

Man, you haven't
got long, have you?

What you got,
30 seconds every time?

[Neil Kamimura] Yeah,
you got 30 to 40 seconds.

Yeah. Little bit more angle.

Get that point.

[Gordon Ramsay] The
process is insane.

Because you've got to focus
on the pounding on that steel,

the positioning of the hammer.

Spreading that steel out.

Getting it back up to
temperature and then,

then starting off
with that tip first and

then working backwards.

[Neil Kamimura] Perfect.

There you go.

Now it's starting
to look like a knife.

- Man.
- It's looking good.

[Gordon Ramsay] Honestly, I'll
never, ever take for granted

a knife ever again.

This is insane, that process.

[Neil Kamimura] If it was easy,
everybody would do it, right?

[Gordon Ramsay] Exactly.
It's like we're both chefs.

I'm cooking with food and
you're cooking with metal.

[Neil Kamimura] I mean,
it's similar, right?

Tongs, fire.

[Gordon Ramsay] Yeah, the
blisters are starting to pop.

[Neil] Go make, like, 400 more
knives with me you got it.

[Gordon Ramsay] [bleep].

[Neil Kamimura] It'll
give you that pump.

You got that pump. Bro.

[Gordon Ramsay] Turns out,
Neil's got knives and guns.

[Neil Kamimura] So now
that you've got the thickness,

you know, and the
profile that we want,

we're gonna run it
through this 1941 power hammer.

[Gordon Ramsay] Are you
gonna operate that thing?

It's [bleep]
older than my grandma.

[Neil Kamimura] It's gonna
give you nice flat finish and

take out all your dents.

And then we'll add a little
bit more dents for coolness.

Step on the pedal...

Feed it back.

Get it good. There you go.

[laughter]

[Gordon Ramsay]
Come on, baby. Mwah.

[Neil Kamimura] So now,
we're gonna quench it.

Once we get up to 1,525 degrees,

you're gonna come
out of the forge,

and then you come
rapidly into the oil.

[sizzling]

You're a pro, man.

[Gordon Ramsay] It's a
refreshing wake-up call.

Understanding what it
means to make a knife.

Pono is in their blood.

There's a connect.
There's a charge.

It's, it's from the
ground up and it's,

it's starting to make sense.

[Neil Kamimura]
Bro, you made this.

[Gordon Ramsay] Man,
it looks incredible.

Seriously.

[Neil Kamimura]
I'm gonna grind it.

I'm gonna put a handle on it.

I'm gonna polish it.

I'm gonna sharpen it for you.

[Gordon Ramsay] Is it
possible to be ready for

the end of the week, Neil?

[Neil Kamimura] I guarantee it.

- You're so awesome.
- I guarantee it.

[Gordon Ramsay]
Thanks, bud. Honestly.

- Yeah.
- What a job.

[Gordon Ramsay]
For my next stop,

Makani is sending
me to a ranch to get

an iconic Big Island ingredient

not many people know about.

Hawaiian beef.

So I'm heading north to meet
some folks who are, hopefully,

gonna show me the ropes.

Dr. Tim.

- Hey.
- How are you, sir?

[Tim Richard]
I'm doing fine. How are you?

[Gordon Ramsay]
What a stunning place.

Dr. Tim Richards is one of the
most respected big animal vets

on the Island of Hawaii.

2100-acre Kahua Ranch
has been in his family

for four generations.

When I think of Hawaii, the last
thing I think about is beef.

[Tim Richard] This
is the other Hawaii.

This is the paniolo culture,
the Hawaiian cowboy.

And we date back to the 1830s.

[Gordon Ramsay] Wow.
I need to understand the pono...

- That's...
- Inside...

[Gordon Ramsay] That's, from
a chef's point of view, is, is,

is crucial for me.

And then, of course, some
prize beef for the cook at

the end of the week that
gives me the edge over Makani.

[Tim Richard] Pono is the,
that inherent righteousness.

- Yes.
- What is right.

[Tim Richard] Taking
care of the people.

Taking care of the land.
Taking care of the animals.

It's being respectful.

It's being mindful.

And it's about taking care of
it seven generations from now.

[Gordon Ramsay] Wow.

[Tim Richard] So we're
looking at into the future.

[Gordon Ramsay] I love that.

[Tim Richard] I know you had
asked about getting some beef.

[Gordon Ramsay] Yes.

[Tim Richard] But
in order to do that,

I'm gonna make you work for it.

And so we're
gonna get out there.

We got some calves to get in.

We got to get them processed.

This is our wagyu herd,
as a matter of fact.

[Gordon Ramsay] Wow.

[Tim Richard] And maybe we'll,
we'll get some beef for you at

the end if I think
you did good enough work.

[Gordon Ramsay] Thank you, sir.

We're bringing in the
calves to give them their shots,

mark them for
herd identification,

and castrate the males.

This reduces aggression and
makes them easier to handle and

lowers the stress of the herd.

It's all part of the
normal life here for

the paniolos and cattle alike.

[Tim Richard] The way we
handle our cattle is quietly.

[Gordon Ramsay] Quietly.

[Tim Richard] And we
don't make a lot of noise.

We try not to do
any running whatsoever.

[Tim Richard] Right. It's
all about humane handling.

[Gordon Ramsay] Generally,
everybody considers wagyu

to be over-pampered.

And they're massaged and
all those Japanese traditions.

But this is real.

This is, there's nothing
massaged here, is there?

[Tim Richard] No. It
comes down to handling, too.

Because low
stress handling, you,

you improve the quality
of what you're producing.

[Gordon Ramsay]
Again, less stress.

- Less stress.
- A faster process.

[Tim Richard] Right.

[Gordon Ramsay] But a much
more friendly environment.

[Tim Richard] Correct.

What we're trying to do is just
to get them easy going forward.

[Gordon Ramsay] Yes.

[Tim Richard] And so,
we push and hold.

Push and hold.

[Gordon Ramsay] It just
feels so controlled and calm.

Unlike any other herding
I've ever done before.

No one's screaming.
No one shouting.

No one whistling.
No helicopters hovering.

And wagyu.

I never thought I'd find
wagyu beef here in Hawaii.

Man, you guys
make it look so easy.

Oh, [bleep].

Within a few minutes,

the paniolos have
worked their magic.

And without protest, the herd of
cattle have moved into the pen.

[Tim Richard] Okay, we've
got the animals separated.

Now, we're gonna show
you what we're doing here.

[Gordon Ramsay] Wow.

[Tim Richard] We're
doing our first calf.

We have to make sure
the processing is accurate.

We're gonna be
doing some castrating.

Also, vaccinations and dewormer.

And then, it's your turn.

[Gordon Ramsay] The paniolos
work with the efficiency of

a seasoned pit crew.

And each calf is handled in what
seems like the blink of an eye.

So what job am I gonna do?

What would you like me to do?

[Tim Richard] You're gonna
be knocking the animal down

and hold it while we
get our processing done.

[Gordon Ramsay] Right.

[Tim Richard] What we try
to do is catch them without

shaking them up too much.

See how he knocks it down
and then he holds it in place.

These guys are
taking the testicles off.

[Gordon Ramsay] Now, how
strong is he holding that there?

[Tim Richard] As your muscle.

Use your muscle.

These calves are a lot stronger
than you think they are.

We'll get you in place.

[Gordon Ramsay] Got you.

The cows are about
to get castrated.

And somehow, I'm
the one that's nervous.

But this is an important job.

It needs to be
done with precision.

[Tim Richard]
This one's yours. Okay?

Jump on him.

[bellowing]

Okay, they gave you a
small one on the first go.

[Gordon Ramsay] It's a
stern process but correct.

And more importantly, the speed,
the essence of the injections,

it happens in a flash.

[Tim Richard] He's
ready for a big one.

[Gordon Ramsay] So, not
the most attractive process,

but certainly the most correct.

[Tim Richard] What we've
doing now is the next step.

We try to use
everything on the animal.

And what we're doing now
is we're cooking right here.

[sizzling]

[Gordon Ramsay] So you're
literally frying the testicles

that have just been removed.

[Tim Richard] Just,
right off the calf.

Doesn't get any
fresher than this.

[Gordon Ramsay] And that's
like a Hawaiian cowboy snack.

[Tim Richard] Yes.

[Tim Richard] We
refer to them as laho.

Western United States
they talk about them

as Rocky Mountain oysters.

- May I?
- Go ahead.

- Okay.
- Give it to him.

[Gordon Ramsay] Wow.
What have you dusted it with?

[Gordon Ramsay]
Garlic s-, that's it?

In all honesty, it's never
gonna get any fresher than that.

And this is the
understanding of pono.

- This is...
- This is pono.

[Tim Richard] This is being
respectful of what we are doing

out here,
stewarding the animals.

[Gordon Ramsay] Yes, sir.

[Tim Richard] The using
everything of the animal.

[Gordon Ramsay] I
understand when a,

when a steak is
ready or medium rare.

How do we know a, a
testicle is cooked?

[Tim Richard] Basically,
what happens, we pull it out

and we take a bite.

And, "Oh, okay, they
need a little bit more."

[Gordon Ramsay] There's
something quite awkward about

standing in front a
calf with its testicles.

Young man, I'm
deeply sorry but, uh,

Dr. Tim made me do this.

[Tim Richard] Yep.

[Keola Kawaihae] Is
this Michelin star lahos?

[Gordon Ramsay] These are
incredible Michelin star lahos.

Please.

These are, these are,
these are, oh, I don't know.

I mean, honestly.

No I mean, I...

[laughs]

Help me out.

Oh, my God.

[Gordon Ramsay] It's, it's
minutes old, isn't it? It's...

[Tim Richard] Correct.

[Gordon Ramsay] While I
understand and appreciate

the pononess of it all, I'm not
sure anything will ever prepare

you for putting a freshly cooked
bull testicle in your mouth.

It's spongy.

But from a chef's point of view,

I just, I don't know.

[laughter]

[Gordon Ramsay] Man.

[laughter]

[Keola Kawaihae] Good.

[spits]

[Gordon Ramsay] Honestly,
I just, oh, my God.

Not my average snack,
but great balls of fire.

[Tim Richard] Well, you
sort of got the approval

from the cowboys.

[Gordon Ramsay]
Thank you, captain.

[Keola Kawaihae] You're welcome.

- Sir.
- Okay.

[Gordon Ramsay] Dr. Tim.

Anyone stepping on the
Island of Hawaii automatically

thinks about poke, tuna,

fish in abundance.

But you don't really
start thinking about

Hawaiian wagyu beef.

So this is something that I
know I can keep up my sleeve as

a bit of a treasure
added to the final cook.

[bellows]

I got my hands on
a very special beef,

but that's not the only coveted
meat found on this island.

Now, for my next stop.

I'm meeting a hunter who
said he has a huge problem.

But it's a tasty
problem that involves pigs.

Feral pigs.

I'm hoping he'll help me get
my hands on some tasty pork,

so I can use it as a
centerpiece for my final cook.

Local outdoorsman
Danny Bolton knows the island

and knows where the pigs are.

He warned me to arrive quietly.

Otherwise, the pigs
will know where we are.

Hey, Danny.

How are you, bud.
Good to see you, man.

- Hi. Yeah, how's it, bud?
- My God, what a spot.

[Danny Bolton]
Yeah, it's gorgeous.

[Gordon Ramsay]
Seriously, this is incredible.

And the dream is to
have a stunning pig...

[Danny Bolton] Yes.

[Gordon Ramsay] For the end
of the week for the big cook.

They are incredibly destructive.

[Danny Bolton]
Yeah, they can be.

So the big thing,
too, is that they'll,

they'll tear up the ground.

[Gordon Ramsay] Mm-hmm.

[Danny Bolton] And then, that
takes away all the root base,

which washes the dirt
down into the rivers,

and then, eventually,
out into the, into the ocean.

And that covers the
reef and kill the coral off.

[Gordon Ramsay] Damn.

[Danny] So, it, it's a good
thing to manage them, right?

Like, there's a lot
of people who count on

this pork as a resource to eat.

[Gordon Ramsay] Got you.

[Danny] So we don't want to
totally wipe them out completely

[Gordon Ramsay] So
take what we need.

[Danny Bolton]
Take what we need.

[Gordon Ramsay] Are
they difficult to shoot?

[Danny Bolton] They can be.

Their eyesight's not the
best but their noses are

hard to trick, right?

They, they can smell you from...

[sniffs].

Are, are you...

- What's wrong?
- Well, I don't know.

[Danny Bolton] Dude, you wearing
cologne or is that sunscreen?

[Gordon Ramsay]
No, it's sunscreen. [bleep].

[Gordon Ramsay] Some,
and that's gonna help?

[Danny Bolton] It could help.

[Gordon Ramsay] Cow
[bleep] on my face.

[Danny Bolton] I
think you'll be all right.

We'll just have to, we'll just
have to play the wind right.

[Gordon Ramsay] Got you.

[Danny Bolton] But we're gonna
have to be paying attention to

which way the wind's blowing.

[Gordon Ramsay] Sure.
What are we gonna shoot with?

- Bolt action.
- So...

[Gordon Ramsay] I'll be using
a high-powered rifle because

we'll need to make a shot
from 200 to 300 yards away.

If we try from any closer,

there's a chance
we'll spook the pigs.

Amazing. Amazing.

Well, I didn't know
there was a, a cutoff time.

You're not allowed
to shoot past 7:30.

Is that right?

[Danny Bolton] Yeah,
it's usually half an hour

past sunset, right?

[Gordon Ramsay] Got you.

[Danny] Because they don't
want you shooting in the dark.

[Gordon Ramsay] No.

[Gordon Ramsay] There's
potholes everywhere around here.

[Danny Bolton] I know.

[Gordon Ramsay] You think
it's smooth and then, bang,

you go down.

The divots where the pigs have
been rooting are hard evidence

of how destructive they can be,
and are just another indicator

that the numbers
need to be kept in check.

[Gordon Ramsay] Got you.
They're up there, right?

[Gordon Ramsay] Got you.

We'll get over there.

There's a big ridge.

We've got about 40 minutes left.

[exhales]

[takes deep breath]

[fires rifle]

[Gordon Ramsay]
Pretty, pretty emotional.

It's a very strange thing to
get that close to your staple,

but you don't want to do it,
but you've got to do it.

They're super destructive,
so you need to get this thing

taken down properly,
effectively, and cleanly.

[Gordon Ramsay] Yeah.

Finally, I've got
my hands on the prize.

No cellophane, no supermarket,
nothing pre-wrapped.

Just amazing wild boar
at its absolute best.

Now, I've just
got to do it justice.

It's the last day before my
final cook and I'm heading east

past to the largest volcanoes
on Earth to learn about a dish

that's part of every
Big Island celebration.

Lau lau.

Now, they say
it's really delicious.

I can't wait to taste it.

It's a 75-mile drive to
the Hilo side of the island.

The wettest part
in the United States.

Where I'm meeting
up with Kawika Lewis,

a teacher of local
food sustainability.

I'm hoping he'll show
me what goes into lau lau.

Kawika.

[Kawika Lewis] Hey.
Hello, Gordon. How you doing?

[Gordon Ramsay] What a
beautiful spot you've got.

- Aloha.
- Aloha.

- Aloha, aloha.
- Good to see you, man.

[Gordon Ramsay] Lau lau
means leaf leaf, right?

[Kawika Lewis]
Lau is leaf but they,

they say it twice to,
because of its goodness,

because it's that good.

[Gordon Ramsay] I'm dying
to get my hands on some.

[Kawika Lewis] Right. The main
ingredient is the taro leaves.

[Gordon Ramsay] Yes.

[Kawika] But as you can see,

this area got destroyed
by wild pigs.

[Gordon Ramsay] Really? This...

- Yes.
- Entire patch.

[Kawika Lewis]
This entire patch.

So let's go down the road
and go pick some taro leaves.

[Gordon Ramsay] Kawika
gives me a machete and gloves.

Something tells me we're
not just picking taro leaves.

[Kawika Lewis] We, we have to
go through here to get to them.

- In here?
- Yeah.

- Serious?
- Yes.

[Kawika Lewis] So we're
gonna enter right over here.

[Gordon Ramsay] Got you.

Bloody hell.

This is a bush, man.

- Yeah, huh.
- [bleep].

[Kawika Lewis] So you cut.
This the side to side cutting.

[Gordon Ramsay] Got you.

[Kawika Lewis] There you go.

You got it, Gordon.

[Gordon Ramsay]
Man, this is crazy.

[Kawika Lewis] I hope those
gloves are helping you out.

[Gordon Ramsay] How
come you got no gloves on?

[Kawika Lewis]
Well, I'm used to it.

And here it is.

[Gordon Ramsay] It's like
a little sacred garden here.

[Kawika Lewis] Yeah.
This is a taro plant.

[Gordon Ramsay] Wow.

[Kawika Lewis] But we will, we
will be harvesting the leaves.

[Gordon Ramsay] Got you.

[Kawika Lewis] They're
like the wrapping that encases

all of the ingredients.

The rule of thumb is
the number three leaf.

[Gordon Ramsay] Right.

[Kawika Lewis] You see, like,
we got the youngest one,

so that would be one.

This is number two.

And then, will be the next one.

[Gordon Ramsay] So we
go for this one here?

[Kawika Lewis]
Yes. There you go.

Put a little bit more
muscle in there, Gordon.

[Gordon Ramsay] Got you.

[laughter]

[Gordon Ramsay]
These are beautiful.

[Kawika Lewis] Looks like
you were a taro farmer in...

[Gordon Ramsay] Oh, oh, my God.

[Kawika Lewis] The before life.

[Gordon Ramsay]
Yes. Yes, yes, yes.

Taro leaves harvested.

It's time for the
second leaf in our lau lau.

[Kawika Lewis] Okay, we'll
pick some of the ti leaves.

[Gordon Ramsay] Ti leaves?

[Kawika Lewis] Yeah, ti leaves.

It's kind of like
a nature's tinfoil.

[Gordon Ramsay] So we're
gonna wrap the lau lau in...

- Yes.
- These leaves.

[Kawika Lewis] What we're gonna
do is start with the lower one.

Straight down. There we go.

- Wow.
- Straight down.

[Gordon Ramsay] And
so that is the tinfoil.

[Kawika Lewis] Yes.

[Gordon Ramsay]
They're robust, aren't they?

[Kawika Lewis] Super robust.

[Gordon Ramsay] The
land just keeps giving.

It gives, and
it gives, and it gives.

This place is alive.

[Kawika Lewis] Let's go
ahead and go make some lau lau.

[Gordon Ramsay] Lau lau.

Now I understand
why it means leaf leaf.

[laughter]

[Gordon Ramsay]
Wow, look at this spot.

This is beautiful.

- Aloha.
- Hey, aloha.

[Kawika Lewis] Hey, Gordon.

- This my son Makana.
- Nice to see you.

- All right, nice to see you.
- Good to see you, man.

[Makana Lewis] Aloha.

[Gordon Ramsay] What a pleasure,
honestly. That was a...

- Oh, you got some...
- Forage and a half.

[Makana Lewis] Gifts for us.
Great job harvesting.

[Gordon Ramsay] Yes.

[Makana Lewis] Got all
these leaves together.

[Gordon Ramsay]
Leaves everywhere.

Now, I've stuffed a
lot of things in my life,

but never quite like this. Okay?

So what have we got here?

[Makana Lewis] We
got some pork here.

We got some pork fat.

We got some uala
or sweet potato,

and then we got some butterfish.

[Gordon Ramsay] Wow.

Now that I know
what's in a lau lau,

it's time to make one of my own.

[Makana Lewis] There you go.

- Okay, nice piece of...
- Nice piece of pork.

[Gordon Ramsay]
Pork. Little bit of fat.

- Some fat.
- Two fat?

- Sure, definitely.
- Yes.

[Gordon Ramsay]
A little bit of...

- Why not?
- Sweet potato.

[Gordon Ramsay] And
then, some black cod.

- Yes.
- Little salt.

[Makana Lewis] Little
bit of salt. There you go.

[Kawika Lewis] Yeah. Oh, man.
That's a professional.

[Gordon Ramsay] And then,
from there, we're gonna...

[Makana Lewis]
You've done this before.

[Gordon Ramsay] We're gonna,
we're gonna wrap that up.

Like, almost like a,
a burrito, right?

- Yeah, sure.
- That's right. Exactly.

[Makana Lewis] This is our own
version of a Hawaiian burrito.

[Kawika Lewis]
Traditional hot pocket.

[Gordon Ramsay] Damn.
Sorry, that fell out of there.

[Kawika Lewis] So now, we
got your wrapped goodness,

so now we will place the...

- Across.
- The ti leaves.

[Kawika Lewis]
With a criss cross.

And we'll put it down.

And then, we'll start
off with the closest one.

[Gordon Ramsay] That one up?

- Yeah, hold that up.
- Yeah, rolling up.

[Kawika Lewis] So we kind
of squeeze them all together.

[Makana Lewis] Yep.

[Kawika Lewis] Because
we want to keep it tight.

[Makana Lewis] And you're
gonna use that as a lace.

[Gordon Ramsay] It's a bit
like tying up a Sunday roast

but with a leaf.

If I can pull this
off in my final cook,

I stand a much better chance
of winning over the locals.

[Makana Lewis]
It's ohana or family.

Everybody sharing
their mana and, and

keeping their good intentions.

[Gordon Ramsay]
And you said ohana.

[Makana Lewis]
Ohana means family, yes.

[Gordon Ramsay] All right.

[Kawika Lewis]
Wow, yeah, that's great.

[Makana Lewis] You
must have done this before.

[Gordon Ramsay] The lau lau
go into the steamer for

three to four hours.

Fortunately, Makana has some
already cooked and ready to eat.

I am not exaggerating when
I say it's like unwrapping

a hot, steaming, meat present.

[Kawika Lewis] Look
at all the goodness.

[Makana Lewis] Get it all
kind of, get it all together.

[Kawika Lewis] There we go.

[Gordon Ramsay] Sorry,
it's the cheffy in me.

[Kawika Lewis] There you go.

[Gordon Ramsay] Mm.

Oh, wow. Wow.

The lau lau, that was beautiful.

And it was just so juicy.

It's got me thinking,
ahead of the final cook,

don't get too smart.

Don't overthink it.

And more importantly,
do it justice.

I'm so excited for
these wad technique.

[Kawika Lewis] Yeah.

[Gordon Ramsay] That
has certainly given me

some great inspiration.

What an amazing experience
this past week has been.

The Island of Hawaii has
really lived up to its nickname,

the Big Island.

It's just teeming
with ingredients.

But ingredients like no other.

Makani may think she's
got the home team advantage,

but I can't wait to show
her everything I've learned.

What the hell?

Where is Makani?

I mean, seriously?

How can I be here first?

I know it's island time.

Makani! Aloha!

[♪ rhythmic music plays]

[Gordon Ramsay] Right. Marinade.

Let's go.

Ha, what?

Where have you been?
How come I'm here first?

[Makani Carzino] I found
the most beautiful shell.

And look at.

[Gordon Ramsay] You've been,
you've been looking for shells?

[Makani Carzino] There is
always time for shelling.

And look.

[Gordon Ramsay] Ah, yes. I am...

[Makani Carzino] Neil
finished your beautiful piece.

[Gordon Ramsay]
Oh, my God. Thank you.

It's hard to imagine
that just a few days ago

what I'm holding was
just a chunk of metal.

Truthfully, getting my
first glimpse of a knife

I made is more exciting
than unwrapping a lau lau.

My Lord.

[Makani Carzino] That
is a sexy knife, sir.

- Look at that.
- Beautiful.

[Gordon Ramsay] A first for me.

I've had incredible
knives across my career,

but I've never,
ever got to make one.

Good luck, girl.

Oh, by the way,
you're late, let's go.

[Makani Carzino] Okay, let's go.

- Can we cook, please, madam?
- Yes, we're cooking.

Geez, you're so
bossy all the time.

We're cooking.

[Gordon Ramsay] Makani
comes across like this

amazing yoga teacher.

Super calm.

Underneath that calmness,
there's a ferociousness.

[Makani Carzino]
Gordon, make no mistakes.

I'm being nice to you, but
I'm still taking you down.

[Gordon Ramsay] Oh, my God.

[Makani Carzino] Oo.

[Gordon Ramsay] Are you,
are you in bare feet?

- Yes.
- No...

[laughs]

[Makani Carzino] Come on.
Take your shoes off.

- Oh my...
- Come on.

[Makani Carzino]
Look at, we're at the beach.

[Gordon Ramsay] It's 95 degrees
today and she turns up barefoot.

There's a feisty, tenacious
chef underneath that skin.

[Makani Carzino] So what
was the best part of your week?

[Gordon Ramsay]
Understanding the real pono.

I get it. Take what you need.

Respect the land.

Treat it. Bless it.

It will look after you.

[Makani Carzino] Yes.

[Gordon Ramsay] You said
what goes on on this island,

but the place is teeming
with ingredients like no other.

[Makani Carzino] Yes.

[Gordon Ramsay] Lau lau.

[gasps].

[Gordon Ramsay] Oh my goodness.

What a lovely
way of bringing such

humble ingredients together.

While Kawika used cod in
his traditional lau lau,

I've decided to use some
of the local fish I speared.

Makani, I'm wrapping my lau lau.

What are you
wrapping over there?

What is that?

[Makani Carzino] So I'm
using banana leaf today and

I'm wrapping, this is
gonna be for the Menpachi

that you and Kimi got.

[Gordon Ramsay]
She's amazing, by the way.

[Makani Carzino]
Yeah, but look at these.

[Gordon Ramsay]
They are beautiful.

[Makani Carzino] I'm
so impressed with you.

[Gordon Ramsay]
They are so good.

So how are you
gonna cook the fish?

[Makani Carzino] So the fish
is gonna get steamed in banana.

[Gordon Ramsay] I love that.

[Makani Carzino] I'm
gonna wrap these bad boys

and get them on the grill.

[Gordon Ramsay] What are
you doing with the pork?

[Makani Carzino] Pork is
going with a Kona coffee rub.

[Gordon Ramsay]
The wagyu. Beautiful.

- Yeah.
- Really beautiful.

[Makani Carzino] I'm
excited about these steaks.

[Gordon Ramsay] The standard of
that beef is just incredible.

Beau-ti-ful.

[Makani Carzino]
Whoo, I'm excited!

It's gonna be delicious.

[Gordon Ramsay]
And then, of course,

chow down on that
little delight, the,

the little fried testicles.

[Makani Carzino]
Yes. How was that?

- Disgusting.
- Now you're manly.

[Makani Carzino] Do you want
to, like, beat on your chest

and do all the things?

[Gordon Ramsay] I,
no, no, not honestly.

How sweet are those
incredible pineapples?

[Makani Carzino] Oh, I
love the high sugar, low acid.

[Gordon Ramsay] Yeah.
Great for caramelizing, um,

especially in the wok.

[Makani Carzino] So that
one's going with the rice?

[Gordon Ramsay] Yes.
Sort of fried sticky rice.

[Makani Carzino]
That's gonna be delicious.

This is whale season, too.

[Gordon Ramsay] Where are they?

[Makani Carzino]
Well, let's call them in.

You want to do a little chant?

- Chant?
- Yeah.

[Gordon Ramsay]
Oh, no. I can't.

[Hawaiian mele]
Ho mai ka 'ike 'ika,

kapa lua e.

E ola.

[Gordon Ramsay] Thank you.

[Makani Carzino] E ola
is like let it live.

[Gordon Ramsay] Let, you are
definitely letting it live girl.

Let me tell you.

With the guests soon to arrive,
and perhaps some whales too,

things are starting to
heat up, quite literally.

Man, it's hot down here.

What are you doing to me today?

[Makani Carzino] I
think we're melting.

[Gordon Ramsay] I am sweating
like a monk watching porn.

[Makani Carzino]
That's really [bleep] hot.

[Gordon Ramsay] Yeah.

[Makani Carzino]
Sorry. Sorry. Language.

[Gordon Ramsay]
That language, please.

I get seriously offended.

[laughs]

[Gordon Ramsay] I love what
you've done with that pork.

So you're shredding
that pork, right?

[Makani Carzino] Yes.

So this is the kalua pig
in a little bit of dashi.

[Gordon Ramsay] Love that.

[Makani Carzino] What's going on
with your pork that you hunted?

[Gordon Ramsay]
I'm using the ribs.

And now, I'm just gonna
glaze them with a really nice

sort of barbecue glaze.

[Makani Carzino] I'm
excited for this meal.

[Gordon Ramsay] Yes, likewise.

- It's a feast.
- They are here.

[Gordon Ramsay] My new friends
from the week have arrived.

- Aloha mai.
- Aloha.

- E komo mai.
- Aloha.

- How are we?
- Good. We doing good.

[Gordon Ramsay] Nice to see you.

While Dr. Tim couldn't make it,
he sent his sister Coot who runs

the ranch with him instead.

So, my beef better be on point.

[Neil Kamimura]
How's that knife?

[Gordon Ramsay] Oh, my God.
Are you kidding me?

Seriously, it is
absolutely sublime.

Amazing.

That I'm never gonna let go of.

Honestly, seriously.

[Neil Kamimura] Hand
them down to your kids.

[Gordon Ramsay]
Yeah, oh, my goodness.

- Easy.
- Thanks, bud.

[Gordon Ramsay] I'll
let you enjoy your lunch.

- Yeah.
- All right, bud.

- Thank you.
- Good to see you, bud.

[Gordon Ramsay] The blisters
are healing, by the way.

[laughter]

[Gordon Ramsay] With the
guests hungry and waiting,

it's time to focus and
pull all our dishes together.

[Makani Carzino]
Imua. 'Onipa'a. Okay.

[Gordon Ramsay] What
does that mean, please?

[Makani Carzino]
Keep going. Don't give up.

[Gordon Ramsay]
Thank you. I'm not...

- Never give up.
- Gonna give up.

[Makani Carzino] Whoo!

[Makani Carzino]
You ready to rock it?

[Gordon Ramsay] I, I am ready.

- How are you feeling?
- It's super shaka.

[Makani Carzino]
I'm excited. Excited.

[Gordon Ramsay] Are
you always this happy?

[Makani Carzino] It's not
too late to take your shoes off

and free your toes.

[Gordon Ramsay] I cannot.

- It's so hot.
- I, honestly, I cannot.

[Makani Carzino] How are
you cooking with shoes on?

[Gordon Ramsay] They've never
had a suntan in their life.

Trust me. They're
not gonna start now.

God, these ribeye.
It's the coffee rub, girl.

I'm telling you.

[Makani Carzino] It is.
Okay, how are you looking?

[Gordon Ramsay]
I'm ready to plate.

How do you remain so calm?

[Makani Carzino] I mean,
if you want to panic,

can we just run out that way?

I'm all down for that, too.

[Gordon Ramsay] I
just love the energy.

Now my lau lau.
They look beautiful.

I'm gonna sort of slice
mine like a little Wellington.

[Makani Carzino] Oo,
I love beef Wellington.

[Gordon Ramsay] Look at that.

[Makani Carzino]
Okay, I'm saucing.

Kona coffee.
A little rum's going on.

[Gordon Ramsay]
Slow down, please.

Island time.

[Makani Carzino] You
said it was time to plate.

[Gordon Ramsay] I know.
I know. But you move so fast.

[Makani Carzino] I, pfff.

That's the first time
I've heard that, ever.

[Gordon Ramsay] Boom!

[Makani Carzino] I
think we're ready.

[Gordon Ramsay]
Well done. Amazing.

Good job.

- Yes.
- That looks incredible.

- What a feast.
- I'm so excited.

- Right, you ready?
- Yes.

- Let's go.
- Let's do it.

[Gordon Ramsay]
Good afternoon, everybody.

- Wow.
- Welcome, everybody.

[Gordon Ramsay] Please,
my darling, you go first.

[Makani Carzino] I'm excited to
share. This was so much fun.

Thank you.

This is the charcoal brioche
with kalua pig, Kona coffee,

Hawaiian rum, barbecue sauce.

This is the e'a, the Menpachi.

Kind of a play on, like, all the
yummy things that are from here.

Things that are
close to my heart.

What else do we have?

The beautiful wagyu steak.

These are the ali'i mushrooms.

[Gordon Ramsay] I'm
gonna start off with these

beautiful lau lau.

And they've been done
with a little macadamia,

like a sort of modern
take on a fresh pesto.

Next to that, we've
got that Hawaiian wagyu.

We've got some beautiful
roasted taro roots next to

some caramelized onions that
we slow cooked in a miso gravy.

[Guest] Wow.

[Gordon Ramsay] And then,
the pièce de résistance,

thank you to Danny, these
amazing back ribs that have

been grilled, finished
with a lovely barbecue sauce.

And delicious wok
fried pineapple rice.

Please enjoy.

[Kai Lewis] Mahalo.

- Love it.
- Excellent.

[Guest] Here we go.

[Guest 2] I'm gonna
start with this one, man,

and we'll do both the wagyu.

[Gordon Ramsay] They look like
a very serious table, right?

[Makani Carzino] I know. I know.

Well, it doesn't get
any more rooted than this.

[Gordon Ramsay] No. I mean, that
is pono at its absolute best.

You think of the generations
of talent on that table.

[Makani Carzino] Mm-hmm. To be
feeding them is such an honor

and a privilege,
and also terrifying.

[Guest] How is it?

[Zadie Bolton] I like it.

[Neil Kamimura] They
hit it right on the head.

[Kawika Lewis]
Nice, uh, flavoring.

[Danny Bolton] Yeah,
the flavor is good, huh?

[Kawika Lewis] Mm-hmm.

[Gordon Ramsay] They are
digging in, aren't they?

They're not holding back.

[Makani Carzino] Well,
they're smiling, so that's...

- They're smiling.
- That's a good sign.

[Gordon Ramsay] Wow.

[Neil Kamimura] So what
do you think of that steak?

[Coot Giles] I
love the marbling.

Of course, wagyu always has
that great marbling flavor.

[Neil Kamimura] And he knows how
local people want to eat steak.

Thick cut.
All marble, choke fat.

That's what we want.

[Makani Carzino] Look at
all these beautiful people

you called in.

[Gordon Ramsay] You
showed me the way, girl.

[Makani Carzino] Truly.

[Gordon Ramsay] It's not
about the result today.

I'm just...

[Makani Carzino] Yes, it is.
I still want to take you down.

[Neil Kamimura] You
ready to dig into this pork?

[Danny Bolton] I'm ready, dude.

[Neil Kamimura] You ready?

[Danny Bolton] Pork for
pork right here. Let's see.

[Guest] Are you
passing these ribs?

[Coot Giles] The
ribs are really great.

They've got a real
nice spice to them.

[Neil Kamimura] Yeah,
it's hard to pick one versus

the other, yeah.

[Kawika Lewis] But
the ribs, man, is on point.

[Zadie Bolton] Yeah, the
ribs with the pineapple rice.

[Gordon Ramsay] Well, they're
enjoying it, aren't they?

[Makani Carzino]
Yes. They're happy.

[Neil Kamimura] This is the
thing that I'm most skeptical

about because lau lau is
my favorite thing to eat and

if you mess it up,
it can go really bad.

[Kawika Lewis] I
usually like a more, um,

softer approach on the leaf.

[Danny Bolton] Yeah.

[Kawika Lewis] I been
chewing on it a little bit.

[Coot Giles] I, I
prefer the Menpachi.

[Neil Kamimura] I don't think
you can call this one lau lau.

[Gordon Ramsay] Oh, they're
down to the bones on the ribs.

It looks like
they're finished, shall we?

[Makani Carzino]
Yes. Let's do it.

[Gordon Ramsay] Let's find out.

[Makani Carzino]
Yes. Fingers crossed.

[Gordon Ramsay]
Well, happy faces. Right?

[Kawika Lewis] Right.

- Maika'i opu.
- Maika'i opu.

- Happy tummy.
- Happy tummy.

- Um...
- Yeah.

[Kawika Lewis] Chefs,
you know, um, much aloha

and love for the both of you.

The, the food was all great.

But I know we're
here for a competition,

so we're gonna start
off with our beef dishes.

[Neil Kamimura] You killed it.

[Kawika Lewis] Before we...

[laughter]

[Makani Carzino]
Nice work. Nice work.

[Kawika Lewis] Okay, though,
I see we have a obvious winner

on the beef dish.

[Danny Bolton] I mean,
they're both delicious,

both cooked super good.

- But yeah, just a little...
- Perfect.

[Danny Bolton] More flavor, yeah
with the, with Gordon's one.

[Makani Carzino] Okay.

[Kawika Lewis] Now we're
going onto our fish dish.

[Neil Kamimura] I'm not gonna
give you knuckles for that one.

[laughter]

[Neil Kamimura] You
got to cook the leaves, man.

[Kimi Werner] You know, in,
in Hawaiian, Makani means wind.

[Gordon Ramsay] Yes. Wind.

[Kimi Werner] So Makani really
blew you away on that one.

[laughter]

[Guest] That was good.

[Kawika Lewis] And our
third one is the final verdict.

[Gordon Ramsay] Yes, sir.

[Kawika Lewis] And we
all agreed, the verdict is...

Chef Gordon Ramsay pork ribs.

- But also...
- Congratulations.

[Kawika Lewis] It was the,
that pineapple rice as an

addition was, hit the spot.

[Gordon Ramsay] Honestly,
I've had the most amazing week.

Seriously.

And this has never,
ever been about winning.

It was about the
understanding, I think.

Makani said understand pono.

Have I captured that essence?

[Kawika Lewis] Yes. I'd
say you did great on the pono.

[Gordon Ramsay]
Well, thank you. Chef...

- Yes.
- Great job, girl.

[Makani Carzino]
Well done. Beautiful food.

[Gordon Ramsay]
Well done. And congrats.

- Yeah.
- Honestly.

- Yes, you too.
- Take care. God bless.

- Congratulations.
- Thank you, guys.

- Mahalo.
- Take care.

- Mahalo.
- Thank you.

[Gordon Ramsay] Wow.

What an amazing
week I've had here on

the Big Island of Hawaii.

And not only are
the people magical,

but the ingredients
are second to none.

[Kimi Werner] I'm
so proud of your shot.

[Gordon Ramsay]
You taught me well.

It's so good. Honestly.

And I truly understand what
it means and takes to be pono.

So take what we need.

[Danny Bolton]
Take what we need.

[Gordon Ramsay] The next
time I hear the word Hawaii,

I promise you I'll have a
newfound appreciation for

this incredible island.

And as they say here, Mahalo.

On to my next adventure.

Captioned by
Cotter Media Group.