1
00:00:01,793 --> 00:00:03,921
[Gordon Ramsay] So you're
literally frying the testicles

2
00:00:03,921 --> 00:00:05,088
that have just been removed.

3
00:00:05,088 --> 00:00:06,506
[Tim Richard] Just
right off the calf.

4
00:00:06,506 --> 00:00:07,674
Doesn't get any
fresher than this.

5
00:00:08,050 --> 00:00:09,218
[Gordon Ramsay] And that's
like a Hawaiian cowboy snack.

6
00:00:09,218 --> 00:00:10,177
[Tim Richard] Yes.

7
00:00:10,719 --> 00:00:11,970
[Gordon Ramsay] There's
something quite awkward about

8
00:00:11,970 --> 00:00:14,264
standing in front of a
calf with its testicles.

9
00:00:14,640 --> 00:00:18,310
These are, these are,
these are, oh, I don't know.

10
00:00:18,310 --> 00:00:20,103
Honestly, I just...

11
00:00:20,437 --> 00:00:23,148
[♪ theme music plays]

12
00:00:33,492 --> 00:00:36,328
[Gordon Ramsay] <i>Right now, I'm
1,500 feet above the lava flows</i>

13
00:00:36,328 --> 00:00:38,705
<i>of the Island of Hawaii.</i>

14
00:00:38,705 --> 00:00:40,666
<i>You've got amazing volcanoes,</i>

15
00:00:40,666 --> 00:00:42,042
<i>wild forests.</i>

16
00:00:42,042 --> 00:00:43,001
<i>And then, of course,</i>

17
00:00:43,293 --> 00:00:45,963
<i>surrounding that,
the beautiful ocean.</i>

18
00:00:45,963 --> 00:00:48,048
<i>And that means
one exciting thing.</i>

19
00:00:48,048 --> 00:00:50,467
<i>Incredible ingredients
that aren't found anywhere else</i>

20
00:00:50,467 --> 00:00:52,010
<i>in the world.</i>

21
00:00:52,594 --> 00:00:54,930
My journey begins on
the west coast of Hawaii,

22
00:00:54,930 --> 00:00:57,766
the Kona side of this
largest and youngest island

23
00:00:57,766 --> 00:01:01,979
in the archipelago that
is the U.S.'s 50th state.

24
00:01:01,979 --> 00:01:03,814
It's volcanic and primal.

25
00:01:03,814 --> 00:01:06,149
And with the
mainland 2,400 miles away,

26
00:01:06,149 --> 00:01:08,485
it feels like its own country.

27
00:01:11,613 --> 00:01:13,574
<i>I'm on my way to a
coffee farm to meet</i>

28
00:01:13,574 --> 00:01:15,993
<i>Makani Carzino, a talented chef</i>

29
00:01:15,993 --> 00:01:18,662
<i>who grew up on
this very island and</i>

30
00:01:18,662 --> 00:01:20,497
<i>is one of the
biggest champions of</i>

31
00:01:20,497 --> 00:01:23,250
<i>the finest ingredients
Hawaii has to offer.</i>

32
00:01:24,918 --> 00:01:26,920
<i>There she is.</i>

33
00:01:29,506 --> 00:01:31,049
[Makani Carzino] Whoo!

34
00:01:41,351 --> 00:01:43,770
- Good to see you, girl.
- Good to see you.

35
00:01:43,770 --> 00:01:45,439
[Gordon Ramsay] What a journey!

36
00:01:45,439 --> 00:01:49,109
Makani Carzino grew up fishing
and hunting on the Big Island,

37
00:01:49,109 --> 00:01:52,529
sparking her lifelong passion
for Hawaiian food and culture.

38
00:01:52,529 --> 00:01:55,365
She left for formal culinary
training in California and

39
00:01:55,365 --> 00:01:58,076
worked with some of the
biggest names in fine dining.

40
00:01:58,076 --> 00:01:59,578
After returning
home to her roots,

41
00:01:59,578 --> 00:02:01,788
she forged strong
relationships with local farmers

42
00:02:01,788 --> 00:02:04,458
and fishermen, and
became a powerful advocate

43
00:02:04,458 --> 00:02:07,210
for food sustainability
on the Big Island.

44
00:02:07,210 --> 00:02:08,420
[Makani Carzino] You
ready to get to work?

45
00:02:08,754 --> 00:02:10,297
[Gordon] Normally, we have a
coffee before we start work?

46
00:02:10,297 --> 00:02:11,465
[Makani Carzino] Mm, no.

47
00:02:11,465 --> 00:02:12,883
We're gonna, we're
gonna pick some cherry.

48
00:02:12,883 --> 00:02:13,842
- Okay, great.
- Yeah?

49
00:02:14,384 --> 00:02:15,218
[Gordon Ramsay] But we're
talking about a coffee bean,

50
00:02:15,218 --> 00:02:16,345
but it's just cherry red.

51
00:02:16,345 --> 00:02:17,971
[Makani Carzino] Yes.

52
00:02:17,971 --> 00:02:20,349
[Gordon Ramsay] I love coffee,
but there isn't a coffee shop

53
00:02:20,349 --> 00:02:22,392
or barista for miles around.

54
00:02:22,392 --> 00:02:24,811
Fortunately, I'm at the
source of what some say is

55
00:02:24,811 --> 00:02:26,730
Hawaii's greatest export.

56
00:02:26,730 --> 00:02:27,898
[Makani Carzino] We're gonna
gather some Kona coffee and...

57
00:02:27,898 --> 00:02:28,857
[Gordon Ramsay] Yeah.

58
00:02:29,149 --> 00:02:30,067
[Makani Carzino] We're
gonna get a bucket on you.

59
00:02:30,067 --> 00:02:31,443
Because I kokua you.

60
00:02:31,443 --> 00:02:33,236
You kokua me. Right?

61
00:02:33,236 --> 00:02:34,696
I'm gonna help you.
You're gonna help me.

62
00:02:34,696 --> 00:02:36,740
And then, the
coffee tastes better.

63
00:02:36,740 --> 00:02:37,908
[Gordon Ramsay] I love that.

64
00:02:37,908 --> 00:02:38,867
[Makani Carzino] Let's go.

65
00:02:39,159 --> 00:02:39,951
[Gordon Ramsay] Right, so we're
looking for the cherries, right?

66
00:02:39,993 --> 00:02:41,036
- Yes.
- Because that's...

67
00:02:41,370 --> 00:02:42,162
[Makani Carzino] Yeah,
see this beautiful color.

68
00:02:42,537 --> 00:02:43,246
[Gordon Ramsay] Got you.

69
00:02:43,580 --> 00:02:44,331
[Makani Carzino] That's
what we're looking for.

70
00:02:44,581 --> 00:02:45,374
[Gordon Ramsay] Got you.

71
00:02:45,374 --> 00:02:46,958
[Makani Carzino] And then,
you're only picking these ones.

72
00:02:47,125 --> 00:02:48,210
[Gordon Ramsay] Hold on.
You're picking one bean...

73
00:02:48,210 --> 00:02:49,086
- So...
- At a time?

74
00:02:49,336 --> 00:02:50,837
[Makani Carzino] Kona
coffee is all handpicked.

75
00:02:50,837 --> 00:02:52,297
[Gordon Ramsay] Every
bean is handpicked.

76
00:02:52,297 --> 00:02:53,256
[Makani Carzino] Handpicked.

77
00:02:53,590 --> 00:02:54,758
[Gordon Ramsay]
That's crazy. I had no idea.

78
00:02:54,758 --> 00:02:56,134
- Right?
- They are beautiful.

79
00:02:56,134 --> 00:02:57,094
[Makani Carzino] Yeah.

80
00:02:57,344 --> 00:02:58,387
[Gordon Ramsay] And
they are, literally,

81
00:02:58,387 --> 00:02:59,471
cherry red, aren't they?

82
00:02:59,471 --> 00:03:00,555
Dark, beautiful.

83
00:03:00,555 --> 00:03:01,848
- They are.
- Happy with that?

84
00:03:01,848 --> 00:03:03,266
[Makani Carzino]
Yeah. You've mastered it.

85
00:03:03,266 --> 00:03:04,768
- Beautiful.
- Yeah.

86
00:03:04,768 --> 00:03:06,019
[Gordon Ramsay] What a process.

87
00:03:06,019 --> 00:03:07,521
A labor of love.

88
00:03:07,521 --> 00:03:08,647
Oh, my God.

89
00:03:08,647 --> 00:03:09,731
Now, for the moment of truth.

90
00:03:09,731 --> 00:03:11,316
I am desperate to taste it.

91
00:03:11,316 --> 00:03:12,359
[Makani Carzino] Cheer, huh.

92
00:03:12,818 --> 00:03:14,069
[Gordon Ramsay] Cheers.
Thank you. So good to see you.

93
00:03:14,069 --> 00:03:15,779
[Makani Carzino]
Good to see you.

94
00:03:16,696 --> 00:03:18,198
[Gordon Ramsay]
Oh, my God. That's so smooth.

95
00:03:18,198 --> 00:03:19,991
No bitterness. There's
just a touch at the end,

96
00:03:19,991 --> 00:03:21,868
but beautiful. Wow.

97
00:03:21,868 --> 00:03:22,953
[Makani Carzino] It's ono.

98
00:03:22,953 --> 00:03:24,121
- Ono.
- Ono.

99
00:03:24,121 --> 00:03:25,414
[Gordon Ramsay] As in?

100
00:03:25,414 --> 00:03:26,498
[Makani Carzino]
As in delicious.

101
00:03:26,498 --> 00:03:27,457
[Gordon Ramsay] Delicious.

102
00:03:27,916 --> 00:03:28,542
[Makani Carzino] This is
what it means to be pono,

103
00:03:28,792 --> 00:03:31,670
to do things the right way.

104
00:03:31,670 --> 00:03:32,754
[Gordon Ramsay]
What is that? What does it mean?

105
00:03:33,130 --> 00:03:35,048
[Makani Carzino] Pono is
to love the land and all of

106
00:03:35,048 --> 00:03:37,008
its righteousness, to
really take care of it.

107
00:03:37,008 --> 00:03:39,678
Pono is about connection.

108
00:03:39,678 --> 00:03:42,514
There's a rhythm to all
the people, all the things.

109
00:03:42,514 --> 00:03:44,808
It's to be kind.
It's to be honest.

110
00:03:44,808 --> 00:03:48,728
And then, weave
that into our food.

111
00:03:48,728 --> 00:03:50,230
It's working with the artisans,

112
00:03:50,230 --> 00:03:52,274
the farmers, the ranches,
the people that care.

113
00:03:52,274 --> 00:03:53,608
- Pono.
- Pono.

114
00:03:53,608 --> 00:03:55,068
[Gordon Ramsay] Love it.

115
00:03:55,068 --> 00:03:56,778
[Makani Carzino] So
at the end of the week,

116
00:03:56,778 --> 00:03:59,239
I would like to challenge
you to a cook-off with all

117
00:03:59,239 --> 00:04:01,450
these beautiful
people that live pono.

118
00:04:01,450 --> 00:04:04,578
People that really understand
how to work with nature,

119
00:04:04,578 --> 00:04:07,372
work with the ocean, the land.

120
00:04:07,372 --> 00:04:08,582
[Gordon Ramsay] You're on.

121
00:04:08,582 --> 00:04:10,417
This is gonna be a
very tough challenge.

122
00:04:10,417 --> 00:04:13,128
We got to get up
to speed with pono.

123
00:04:13,128 --> 00:04:15,046
We need to
understand what that means.

124
00:04:15,046 --> 00:04:20,093
No wastefulness and respect
everything we do carefully.

125
00:04:20,093 --> 00:04:22,721
I think I've got my
work cut out, in a big way.

126
00:04:25,265 --> 00:04:27,309
I have one week
before my big cook.

127
00:04:27,309 --> 00:04:28,602
And with pono in my sights,

128
00:04:28,602 --> 00:04:30,729
it's time to dive
into the Big Island.

129
00:04:30,729 --> 00:04:31,563
Let's be honest.

130
00:04:31,563 --> 00:04:32,856
I'm gonna have to find
every trick in the book if

131
00:04:33,231 --> 00:04:34,733
I'm gonna compete
against Makani.

132
00:04:34,733 --> 00:04:36,860
Fortunately, I've got
a good one up my sleeve.

133
00:04:36,860 --> 00:04:37,861
Let me tell you.

134
00:04:38,445 --> 00:04:42,032
A few years back, I met the most
amazing spearfishing champion,

135
00:04:42,032 --> 00:04:43,492
Kimi Werner.

136
00:04:43,492 --> 00:04:45,285
We dived off the island of Maui.

137
00:04:45,285 --> 00:04:46,453
And guess what?

138
00:04:46,870 --> 00:04:48,914
She is back and I'm hoping she's
gonna help me catch something

139
00:04:48,914 --> 00:04:53,877
that will give me the
upper hand in the final cook.

140
00:04:54,836 --> 00:04:56,838
I'm meeting Kimi on
one of the island's jagged

141
00:04:56,838 --> 00:04:58,632
coastal lava flows.

142
00:04:58,632 --> 00:05:01,760
Below the water line, I'm
told it's teaming with life and

143
00:05:01,760 --> 00:05:03,303
perfect for spearfishing.

144
00:05:03,303 --> 00:05:04,513
Kimi.

145
00:05:04,513 --> 00:05:05,764
[Kimi Werner] Welcome back.

146
00:05:05,764 --> 00:05:06,681
[Gordon Ramsay]
Good to see you girl. Oh.

147
00:05:06,973 --> 00:05:08,350
[Kimi Werner] So good
to see you again.

148
00:05:08,350 --> 00:05:09,726
[Gordon Ramsay] First of all,
how have you been?

149
00:05:09,726 --> 00:05:10,977
How's the family?

150
00:05:11,311 --> 00:05:13,355
[Kimi Werner] I have a family
now. That's the first big news.

151
00:05:13,355 --> 00:05:16,191
Yes. A little three-year-old
crazy child that I didn't

152
00:05:16,191 --> 00:05:17,567
have last time I saw you.

153
00:05:17,567 --> 00:05:18,610
[Gordon Ramsay] Congratulations.

154
00:05:18,944 --> 00:05:20,278
We've also been busy
with another little addition

155
00:05:20,278 --> 00:05:21,363
to the family.

156
00:05:21,863 --> 00:05:23,323
Yeah, a lot has happened since
the last time I saw you on Maui.

157
00:05:23,323 --> 00:05:24,533
[Kimi Werner] No kidding.

158
00:05:24,950 --> 00:05:26,576
[Gordon Ramsay] My mission this
week is really to understand...

159
00:05:26,576 --> 00:05:27,702
pono.

160
00:05:27,702 --> 00:05:29,329
To embrace it.

161
00:05:29,329 --> 00:05:32,249
[Kimi Werner] It is absolutely
relevant in what we're doing.

162
00:05:32,249 --> 00:05:35,418
We're gonna be hunting for
fish that nobody would ever

163
00:05:35,418 --> 00:05:37,254
consider these trophy fish.

164
00:05:37,254 --> 00:05:38,213
- Right.
- You know?

165
00:05:38,797 --> 00:05:41,049
[Kimi] And you'll never see
them on a menu at a restaurant.

166
00:05:41,049 --> 00:05:42,008
[Gordon Ramsay] Got it.

167
00:05:42,133 --> 00:05:43,134
[Kimi Werner] They're not a
fish that the tourists eat.

168
00:05:43,468 --> 00:05:44,970
This is what the locals eat.

169
00:05:44,970 --> 00:05:48,598
But the reason why I feel
it's pono is because you don't,

170
00:05:48,598 --> 00:05:51,226
you don't filet these fish
into little rectangle pieces.

171
00:05:51,226 --> 00:05:52,769
You eat them whole.

172
00:05:52,769 --> 00:05:54,020
You're looking them in the eyes.

173
00:05:54,020 --> 00:05:55,564
You're picking the
meat off the bone.

174
00:05:55,564 --> 00:05:57,399
And nothing goes to waste.

175
00:05:57,399 --> 00:05:58,942
[Gordon Ramsay] Just
as we're ready to go,

176
00:05:58,942 --> 00:06:00,944
we get some unexpected guests.

177
00:06:00,944 --> 00:06:02,028
Wow.

178
00:06:02,028 --> 00:06:04,197
[Kimi Werner] Yeah.

179
00:06:04,197 --> 00:06:05,866
[Gordon Ramsay] Fantastic.

180
00:06:06,783 --> 00:06:08,368
That is amazing.

181
00:06:08,368 --> 00:06:11,329
I'm half tempted to grab a
spear and add goat to the menu,

182
00:06:11,329 --> 00:06:15,125
but we're here for fish and
it's time to get in the water.

183
00:06:25,093 --> 00:06:27,679
I've gone spearfishing
many times in my life,

184
00:06:27,679 --> 00:06:29,973
but when I go with
Kimi it always feels like

185
00:06:29,973 --> 00:06:32,142
it's my first time.

186
00:06:32,142 --> 00:06:34,477
She can hold her breath
for nearly five minutes.

187
00:06:34,477 --> 00:06:36,855
I'm lucky if I can
hold mine for one.

188
00:06:37,898 --> 00:06:40,942
Finding the fish means
diving down to the bottom.

189
00:06:40,942 --> 00:06:42,902
And while it's a struggle
to stay down for as long as

190
00:06:42,902 --> 00:06:45,655
I'd like, it's an even bigger
struggle spotting the fish

191
00:06:45,655 --> 00:06:48,283
amongst all these
lava formations.

192
00:06:48,283 --> 00:06:52,120
It's a way harder task when
you've got that manual spear,

193
00:06:52,120 --> 00:06:53,955
you've got the
surge of the water,

194
00:06:53,955 --> 00:06:58,710
a couple of blacktip sharks,
and she's just cool and calm.

195
00:07:03,423 --> 00:07:07,302
I take my first shot
and I'm not even close.

196
00:07:08,219 --> 00:07:10,597
Kimi, on the other hand,
is making it look like

197
00:07:10,597 --> 00:07:12,599
a walk in the park.

198
00:07:13,767 --> 00:07:17,437
Spearfishing with Kimi
is just extraordinary.

199
00:07:17,437 --> 00:07:18,730
There's a technique.

200
00:07:19,064 --> 00:07:21,691
It's about the understanding,
what to do, what not to do.

201
00:07:21,691 --> 00:07:24,778
And she is an absolute machine.

202
00:07:27,072 --> 00:07:28,198
[Gordon Ramsay]
Below the surface,

203
00:07:28,198 --> 00:07:30,492
Kimi is spearing
fish left and right.

204
00:07:30,492 --> 00:07:33,328
First, a smaller
black fish called Kole.

205
00:07:33,328 --> 00:07:36,706
And next, a larger
red species called Menpachi.

206
00:07:37,791 --> 00:07:39,668
I feel like it's my
first day in the kitchen,

207
00:07:39,668 --> 00:07:42,253
and the fish seem to
sense my inexperience.

208
00:07:45,882 --> 00:07:47,634
[Gordon Ramsay] While
Kimi already has a belt filled

209
00:07:47,634 --> 00:07:51,554
with fish, my belt is barely
keeping my swim trunks on.

210
00:07:51,554 --> 00:07:53,723
But I've spotted
some fish below and

211
00:07:53,723 --> 00:07:56,101
I'm not coming
back up empty-handed.

212
00:07:58,436 --> 00:08:01,064
These aren't the typical
fish that we catch, generally.

213
00:08:01,064 --> 00:08:04,901
They bury themselves in
these little alcoves and

214
00:08:04,901 --> 00:08:06,653
you've got to be quick.

215
00:08:06,653 --> 00:08:10,365
But finally, success.

216
00:08:11,408 --> 00:08:14,661
Between my meager catch and
the bounty Kimi has caught,

217
00:08:14,661 --> 00:08:17,122
my menu for the
big cook is taking shape.

218
00:08:19,332 --> 00:08:21,626
[Gordon Ramsay] They're tiny
but she wants to eat them whole.

219
00:08:21,626 --> 00:08:23,795
The eyes, the fins, you name it.

220
00:08:23,795 --> 00:08:25,088
There's no waste.

221
00:08:25,088 --> 00:08:26,339
Lightly dusted.

222
00:08:26,339 --> 00:08:28,633
Maybe shallow fry or roast them.

223
00:08:28,633 --> 00:08:29,884
I'm not too sure yet.

224
00:08:29,884 --> 00:08:32,262
But the good news is,
we've got the catch.

225
00:08:32,262 --> 00:08:33,888
Man, they move fast.

226
00:08:33,888 --> 00:08:35,223
[Kimi Werner] I'm
so proud of your shot.

227
00:08:35,223 --> 00:08:36,224
I'm not trying to be mean,

228
00:08:36,516 --> 00:08:38,351
but I didn't have
high expectations for you.

229
00:08:38,351 --> 00:08:39,686
[Gordon Ramsay]
You taught me well.

230
00:08:39,686 --> 00:08:40,812
- Yeah.
- Good job.

231
00:08:40,812 --> 00:08:41,896
[Kimi Werner] Good job you.

232
00:08:41,896 --> 00:08:42,897
[Gordon Ramsay]
Pono right there.

233
00:08:43,356 --> 00:08:45,358
[Kimi Werner] So pono.
This is the fish of Hawaii.

234
00:08:45,358 --> 00:08:47,944
To be respected and devoured.

235
00:08:47,944 --> 00:08:49,320
- Back down?
- Back down.

236
00:08:49,612 --> 00:08:50,989
[Gordon Ramsay] It was
like <i>Finding Nemo</i> down there.

237
00:08:50,989 --> 00:08:52,198
They were everywhere.

238
00:08:52,198 --> 00:08:53,408
What an experience.

239
00:08:53,408 --> 00:08:54,951
Again, pono.

240
00:08:54,951 --> 00:08:56,661
Take what you need only.

241
00:08:56,661 --> 00:08:58,455
Respect the ocean.

242
00:09:08,673 --> 00:09:11,760
Makani said that pono
isn't just about food.

243
00:09:11,760 --> 00:09:12,886
It's a way of life.

244
00:09:13,344 --> 00:09:15,722
So she's sending me to meet
a knife-maker who can show me

245
00:09:15,722 --> 00:09:18,850
how to bring pono to the
table in a different way.

246
00:09:18,850 --> 00:09:20,310
And, come on,
let's be honest.

247
00:09:20,310 --> 00:09:22,270
A knife is one of
the most important tools

248
00:09:22,270 --> 00:09:24,230
a chef can possess.

249
00:09:24,230 --> 00:09:28,401
Now, I'm about to meet a guy who
can hook me up with a blade that

250
00:09:28,401 --> 00:09:31,529
I'm told is a real
cut above the rest.

251
00:09:32,864 --> 00:09:34,824
Neil. Hello, mate.

252
00:09:34,824 --> 00:09:36,326
[Neil Kamimura] How are you?

253
00:09:36,326 --> 00:09:38,411
[Gordon Ramsay] Big Island
local Neil Kamimura is

254
00:09:38,411 --> 00:09:40,246
a third-generation blacksmith

255
00:09:40,246 --> 00:09:42,290
and an award winning
blade-smith.

256
00:09:42,290 --> 00:09:44,209
The waitlist for one
of his knives can be

257
00:09:44,209 --> 00:09:45,794
as long as three years.

258
00:09:45,794 --> 00:09:48,797
I'm hoping he'll show me how
to make my own custom blade.

259
00:09:48,797 --> 00:09:49,964
What a spot.

260
00:09:49,964 --> 00:09:50,840
[Neil Kamimura]
This is my son Maddox.

261
00:09:51,257 --> 00:09:52,092
- Hello, nice to meet you.
- Nice to meet you.

262
00:09:52,801 --> 00:09:55,804
[Gordon Ramsay] Now, Makani
said get up to speed with pono.

263
00:09:55,804 --> 00:09:56,930
Understand that word.

264
00:09:57,305 --> 00:10:00,475
She said that you've got
the best knives in the world.

265
00:10:00,475 --> 00:10:03,394
It would be a dream of mine if
I could make a very own knife

266
00:10:03,394 --> 00:10:06,147
ahead of the big cook
for the end of the week.

267
00:10:06,147 --> 00:10:07,482
[Neil Kamimura] Right.
Let's look at some knives.

268
00:10:07,482 --> 00:10:08,608
I'll show you some knives.

269
00:10:08,608 --> 00:10:09,734
[Gordon Ramsay] Thank you.

270
00:10:09,734 --> 00:10:11,694
They are beautiful.
My goodness me.

271
00:10:11,694 --> 00:10:13,071
I don't know where to start.

272
00:10:13,071 --> 00:10:14,781
[Neil Kamimura] You've
been handling a knife for,

273
00:10:14,781 --> 00:10:15,949
how many years
you've been a chef?

274
00:10:15,949 --> 00:10:17,200
- Decades.
- Decades.

275
00:10:17,200 --> 00:10:18,409
[Neil Kamimura] And
you've never made one.

276
00:10:18,409 --> 00:10:19,536
[Gordon Ramsay]
Why is that important?

277
00:10:20,036 --> 00:10:22,122
[Neil Kamimura] You have access
to the best manufacturer knives,

278
00:10:22,122 --> 00:10:23,832
but these knives are alive.

279
00:10:23,832 --> 00:10:25,416
These knives are inspiring.

280
00:10:25,416 --> 00:10:26,960
A knife is in
your hand every day.

281
00:10:26,960 --> 00:10:28,336
Every single day.

282
00:10:28,336 --> 00:10:29,546
And you don't know
how one is made...

283
00:10:29,546 --> 00:10:30,547
- True.
- Traditionally.

284
00:10:30,922 --> 00:10:32,465
[Neil Kamimura] I'm
third generation born here.

285
00:10:32,465 --> 00:10:34,134
My great-grandfather
was a blacksmith.

286
00:10:34,134 --> 00:10:35,552
If you make a knife with me,

287
00:10:35,552 --> 00:10:38,179
you're gonna bleed and
sweat all over one of them.

288
00:10:38,179 --> 00:10:41,641
It will help you slowly
understand the meaning of pono.

289
00:10:41,641 --> 00:10:43,643
That's where I think the
connection to the paying

290
00:10:43,643 --> 00:10:46,646
the respect to the arts,
paying respect to the land,

291
00:10:46,646 --> 00:10:49,524
and paying respect to
the people who live here.

292
00:10:50,275 --> 00:10:53,319
The forge is lit. You're here.

293
00:10:53,319 --> 00:10:55,488
I think we should just get
to work and just make one.

294
00:10:55,488 --> 00:10:57,156
[Gordon Ramsay]
I would love that.

295
00:10:59,200 --> 00:11:00,493
[Neil Kamimura] The
forge is running about

296
00:11:00,493 --> 00:11:02,120
2,000 degrees Fahrenheit.

297
00:11:02,120 --> 00:11:04,497
- 2,000.
- Yeah.

298
00:11:04,497 --> 00:11:06,374
[Neil Kamimura] What we
will forge this out of is

299
00:11:06,374 --> 00:11:08,626
1085 Hitachi steel from Japan.

300
00:11:08,626 --> 00:11:11,337
And I think it's gonna make
a wicked razor edge for you.

301
00:11:12,547 --> 00:11:14,257
[Gordon Ramsay] While my
piece of steel is heating up,

302
00:11:14,257 --> 00:11:17,260
Neil works on another piece
to show me how it's done.

303
00:11:17,260 --> 00:11:22,807
[thudding]

304
00:11:24,184 --> 00:11:27,145
I mean, Neil is an
absolute beast on that hammer.

305
00:11:27,145 --> 00:11:28,396
Incredible.

306
00:11:33,276 --> 00:11:35,403
What have I got myself into?

307
00:11:37,739 --> 00:11:40,742
[thudding]

308
00:11:40,742 --> 00:11:42,160
[Gordon Ramsay] This
guy is doing it proper.

309
00:11:42,160 --> 00:11:43,161
It's from the soul.

310
00:11:43,661 --> 00:11:46,497
I think that's what's the
exciting part about the process.

311
00:11:48,833 --> 00:11:50,376
[Neil Kamimura] I'll
put this right here.

312
00:11:50,376 --> 00:11:51,461
[Gordon Ramsay] He's an artist.

313
00:11:51,461 --> 00:11:52,712
A real artist.

314
00:11:52,712 --> 00:11:54,088
My steel is glowing.

315
00:11:54,088 --> 00:11:56,007
Time to act quickly,
because I can only shape it

316
00:11:56,007 --> 00:11:57,425
when it's red hot.

317
00:11:57,425 --> 00:11:58,551
[Neil Kamimura] Now,
you're gonna come out and

318
00:11:58,551 --> 00:12:00,011
you're gonna come
into this machine.

319
00:12:00,011 --> 00:12:01,596
It's a hydraulic press.

320
00:12:01,596 --> 00:12:03,556
And so, you're gonna put
this piece in and you're gonna

321
00:12:03,556 --> 00:12:06,809
take half-inch size bites.

322
00:12:07,518 --> 00:12:12,565
[whirring]

323
00:12:16,236 --> 00:12:17,820
One more.

324
00:12:17,820 --> 00:12:19,864
Okay. Good.

325
00:12:22,492 --> 00:12:23,660
[Neil Kamimura] And then,
we'll put back in.

326
00:12:23,660 --> 00:12:24,619
[Gordon Ramsay]
Back in. Straight in.

327
00:12:24,953 --> 00:12:27,413
[Neil Kamimura] Yeah.
And then, from there,

328
00:12:27,413 --> 00:12:31,834
you're going to step
over and swing down at this,

329
00:12:31,834 --> 00:12:34,003
so that it pushes that in.

330
00:12:34,003 --> 00:12:35,713
Because we're
trying to forge a point.

331
00:12:38,758 --> 00:12:39,884
Yep.

332
00:12:39,884 --> 00:12:42,220
And so, focus on
this point right there.

333
00:12:44,514 --> 00:12:46,266
And then, position the
hammer more like that.

334
00:12:46,266 --> 00:12:47,433
[Gordon Ramsay] Got you.

335
00:12:47,433 --> 00:12:49,018
[Neil Kamimura]
There you go. Perfect.

336
00:12:49,018 --> 00:12:50,770
That's a perfect angle.

337
00:12:50,770 --> 00:12:52,272
Okay, back in.

338
00:12:54,232 --> 00:12:56,150
[Gordon Ramsay] It's amazing
how cold it gets quickly.

339
00:12:56,150 --> 00:12:57,276
Man, you haven't
got long, have you?

340
00:12:57,276 --> 00:12:58,653
What you got,
30 seconds every time?

341
00:12:58,653 --> 00:13:00,613
[Neil Kamimura] Yeah,
you got 30 to 40 seconds.

342
00:13:00,613 --> 00:13:02,991
Yeah. Little bit more angle.

343
00:13:02,991 --> 00:13:05,076
Get that point.

344
00:13:07,870 --> 00:13:09,580
[Gordon Ramsay] The
process is insane.

345
00:13:09,580 --> 00:13:13,167
Because you've got to focus
on the pounding on that steel,

346
00:13:13,167 --> 00:13:14,460
the positioning of the hammer.

347
00:13:14,460 --> 00:13:16,212
Spreading that steel out.

348
00:13:16,212 --> 00:13:17,797
Getting it back up to
temperature and then,

349
00:13:17,797 --> 00:13:19,674
then starting off
with that tip first and

350
00:13:19,674 --> 00:13:20,925
then working backwards.

351
00:13:20,925 --> 00:13:23,261
[Neil Kamimura] Perfect.

352
00:13:23,261 --> 00:13:24,220
There you go.

353
00:13:24,470 --> 00:13:26,306
Now it's starting
to look like a knife.

354
00:13:27,724 --> 00:13:28,975
- Man.
- It's looking good.

355
00:13:29,308 --> 00:13:30,852
[Gordon Ramsay] Honestly, I'll
never, ever take for granted

356
00:13:30,852 --> 00:13:32,228
a knife ever again.

357
00:13:32,228 --> 00:13:33,813
This is insane, that process.

358
00:13:33,813 --> 00:13:35,565
[Neil Kamimura] If it was easy,
everybody would do it, right?

359
00:13:35,565 --> 00:13:37,442
[Gordon Ramsay] Exactly.
It's like we're both chefs.

360
00:13:37,442 --> 00:13:39,193
I'm cooking with food and
you're cooking with metal.

361
00:13:39,193 --> 00:13:40,570
[Neil Kamimura] I mean,
it's similar, right?

362
00:13:40,570 --> 00:13:42,864
Tongs, fire.

363
00:13:42,864 --> 00:13:44,699
[Gordon Ramsay] Yeah, the
blisters are starting to pop.

364
00:13:44,699 --> 00:13:47,326
[Neil] Go make, like, 400 more
knives with me you got it.

365
00:13:47,326 --> 00:13:48,286
[Gordon Ramsay] [bleep].

366
00:13:48,578 --> 00:13:49,579
[Neil Kamimura] It'll
give you that pump.

367
00:13:49,579 --> 00:13:51,914
You got that pump. Bro.

368
00:13:51,914 --> 00:13:54,917
[Gordon Ramsay] Turns out,
Neil's got knives and guns.

369
00:13:59,172 --> 00:14:01,299
[Neil Kamimura] So now
that you've got the thickness,

370
00:14:01,299 --> 00:14:02,925
you know, and the
profile that we want,

371
00:14:02,925 --> 00:14:05,511
we're gonna run it
through this 1941 power hammer.

372
00:14:05,511 --> 00:14:06,596
[Gordon Ramsay] Are you
gonna operate that thing?

373
00:14:06,596 --> 00:14:07,847
It's [bleep]
older than my grandma.

374
00:14:08,139 --> 00:14:10,600
[Neil Kamimura] It's gonna
give you nice flat finish and

375
00:14:10,600 --> 00:14:11,559
take out all your dents.

376
00:14:12,143 --> 00:14:14,020
And then we'll add a little
bit more dents for coolness.

377
00:14:14,020 --> 00:14:16,147
Step on the pedal...

378
00:14:18,566 --> 00:14:20,735
Feed it back.

379
00:14:24,655 --> 00:14:27,200
Get it good. There you go.

380
00:14:27,200 --> 00:14:28,659
[laughter]

381
00:14:28,659 --> 00:14:30,119
[Gordon Ramsay]
Come on, baby. Mwah.

382
00:14:30,119 --> 00:14:31,621
[Neil Kamimura] So now,
we're gonna quench it.

383
00:14:31,621 --> 00:14:34,290
Once we get up to 1,525 degrees,

384
00:14:34,290 --> 00:14:36,709
you're gonna come
out of the forge,

385
00:14:36,709 --> 00:14:39,087
and then you come
rapidly into the oil.

386
00:14:39,087 --> 00:14:42,340
[sizzling]

387
00:14:42,757 --> 00:14:44,258
You're a pro, man.

388
00:14:44,258 --> 00:14:46,260
[Gordon Ramsay] It's a
refreshing wake-up call.

389
00:14:46,260 --> 00:14:48,429
Understanding what it
means to make a knife.

390
00:14:48,429 --> 00:14:50,098
Pono is in their blood.

391
00:14:50,098 --> 00:14:51,516
There's a connect.
There's a charge.

392
00:14:51,516 --> 00:14:53,101
It's, it's from the
ground up and it's,

393
00:14:53,101 --> 00:14:55,436
it's starting to make sense.

394
00:14:55,436 --> 00:14:56,854
[Neil Kamimura]
Bro, you made this.

395
00:14:56,854 --> 00:14:57,980
[Gordon Ramsay] Man,
it looks incredible.

396
00:14:57,980 --> 00:14:59,107
Seriously.

397
00:14:59,107 --> 00:15:00,149
[Neil Kamimura]
I'm gonna grind it.

398
00:15:00,149 --> 00:15:01,400
I'm gonna put a handle on it.

399
00:15:01,400 --> 00:15:02,485
I'm gonna polish it.

400
00:15:02,485 --> 00:15:03,444
I'm gonna sharpen it for you.

401
00:15:03,736 --> 00:15:04,654
[Gordon Ramsay] Is it
possible to be ready for

402
00:15:04,654 --> 00:15:05,738
the end of the week, Neil?

403
00:15:05,738 --> 00:15:06,864
[Neil Kamimura] I guarantee it.

404
00:15:06,864 --> 00:15:08,908
- You're so awesome.
- I guarantee it.

405
00:15:08,908 --> 00:15:09,992
[Gordon Ramsay]
Thanks, bud. Honestly.

406
00:15:09,992 --> 00:15:11,327
- Yeah.
- What a job.

407
00:15:17,750 --> 00:15:19,252
[Gordon Ramsay]
For my next stop,

408
00:15:19,252 --> 00:15:21,671
Makani is sending
me to a ranch to get

409
00:15:21,671 --> 00:15:24,882
an iconic Big Island ingredient

410
00:15:24,882 --> 00:15:26,592
not many people know about.

411
00:15:26,592 --> 00:15:27,927
Hawaiian beef.

412
00:15:28,177 --> 00:15:31,889
So I'm heading north to meet
some folks who are, hopefully,

413
00:15:31,889 --> 00:15:33,641
gonna show me the ropes.

414
00:15:34,642 --> 00:15:35,852
Dr. Tim.

415
00:15:35,852 --> 00:15:36,811
- Hey.
- How are you, sir?

416
00:15:37,103 --> 00:15:38,271
[Tim Richard]
I'm doing fine. How are you?

417
00:15:38,271 --> 00:15:39,647
[Gordon Ramsay]
What a stunning place.

418
00:15:39,939 --> 00:15:43,025
Dr. Tim Richards is one of the
most respected big animal vets

419
00:15:43,025 --> 00:15:44,861
on the Island of Hawaii.

420
00:15:44,861 --> 00:15:47,780
2100-acre Kahua Ranch
has been in his family

421
00:15:47,780 --> 00:15:49,782
for four generations.

422
00:15:50,533 --> 00:15:53,661
When I think of Hawaii, the last
thing I think about is beef.

423
00:15:53,661 --> 00:15:55,204
[Tim Richard] This
is the other Hawaii.

424
00:15:55,204 --> 00:15:57,748
This is the paniolo culture,
the Hawaiian cowboy.

425
00:15:57,748 --> 00:15:59,584
And we date back to the 1830s.

426
00:15:59,584 --> 00:16:02,670
[Gordon Ramsay] Wow.
I need to understand the pono...

427
00:16:02,670 --> 00:16:04,297
- That's...
- Inside...

428
00:16:04,297 --> 00:16:05,882
[Gordon Ramsay] That's, from
a chef's point of view, is, is,

429
00:16:05,882 --> 00:16:06,883
is crucial for me.

430
00:16:07,341 --> 00:16:09,802
And then, of course, some
prize beef for the cook at

431
00:16:09,802 --> 00:16:13,389
the end of the week that
gives me the edge over Makani.

432
00:16:13,389 --> 00:16:16,684
[Tim Richard] Pono is the,
that inherent righteousness.

433
00:16:16,684 --> 00:16:18,436
- Yes.
- What is right.

434
00:16:18,436 --> 00:16:19,645
[Tim Richard] Taking
care of the people.

435
00:16:19,896 --> 00:16:21,647
Taking care of the land.
Taking care of the animals.

436
00:16:21,647 --> 00:16:23,482
It's being respectful.

437
00:16:23,482 --> 00:16:25,401
It's being mindful.

438
00:16:25,401 --> 00:16:29,071
And it's about taking care of
it seven generations from now.

439
00:16:29,071 --> 00:16:30,031
[Gordon Ramsay] Wow.

440
00:16:30,489 --> 00:16:31,532
[Tim Richard] So we're
looking at into the future.

441
00:16:31,532 --> 00:16:33,117
[Gordon Ramsay] I love that.

442
00:16:33,117 --> 00:16:34,952
[Tim Richard] I know you had
asked about getting some beef.

443
00:16:34,952 --> 00:16:36,120
[Gordon Ramsay] Yes.

444
00:16:36,120 --> 00:16:37,121
[Tim Richard] But
in order to do that,

445
00:16:37,121 --> 00:16:38,372
I'm gonna make you work for it.

446
00:16:38,372 --> 00:16:39,832
And so we're
gonna get out there.

447
00:16:39,832 --> 00:16:41,000
We got some calves to get in.

448
00:16:41,000 --> 00:16:42,251
We got to get them processed.

449
00:16:42,251 --> 00:16:44,170
This is our wagyu herd,
as a matter of fact.

450
00:16:44,170 --> 00:16:45,254
[Gordon Ramsay] Wow.

451
00:16:45,796 --> 00:16:47,840
[Tim Richard] And maybe we'll,
we'll get some beef for you at

452
00:16:47,840 --> 00:16:50,551
the end if I think
you did good enough work.

453
00:16:50,551 --> 00:16:52,261
[Gordon Ramsay] Thank you, sir.

454
00:16:52,261 --> 00:16:55,306
We're bringing in the
calves to give them their shots,

455
00:16:55,306 --> 00:16:57,433
mark them for
herd identification,

456
00:16:57,433 --> 00:16:59,310
and castrate the males.

457
00:16:59,310 --> 00:17:02,396
This reduces aggression and
makes them easier to handle and

458
00:17:02,396 --> 00:17:04,232
lowers the stress of the herd.

459
00:17:04,232 --> 00:17:05,983
It's all part of the
normal life here for

460
00:17:05,983 --> 00:17:08,694
the paniolos and cattle alike.

461
00:17:08,694 --> 00:17:11,197
[Tim Richard] The way we
handle our cattle is quietly.

462
00:17:11,197 --> 00:17:12,156
[Gordon Ramsay] Quietly.

463
00:17:12,531 --> 00:17:13,741
[Tim Richard] And we
don't make a lot of noise.

464
00:17:13,741 --> 00:17:16,577
We try not to do
any running whatsoever.

465
00:17:18,329 --> 00:17:20,373
[Tim Richard] Right. It's
all about humane handling.

466
00:17:20,373 --> 00:17:22,959
[Gordon Ramsay] Generally,
everybody considers wagyu

467
00:17:22,959 --> 00:17:24,043
to be over-pampered.

468
00:17:24,418 --> 00:17:26,963
And they're massaged and
all those Japanese traditions.

469
00:17:26,963 --> 00:17:28,381
But this is real.

470
00:17:28,381 --> 00:17:30,216
This is, there's nothing
massaged here, is there?

471
00:17:30,216 --> 00:17:32,134
[Tim Richard] No. It
comes down to handling, too.

472
00:17:32,134 --> 00:17:34,136
Because low
stress handling, you,

473
00:17:34,136 --> 00:17:35,721
you improve the quality
of what you're producing.

474
00:17:35,721 --> 00:17:37,056
[Gordon Ramsay]
Again, less stress.

475
00:17:37,056 --> 00:17:38,391
- Less stress.
- A faster process.

476
00:17:38,391 --> 00:17:39,350
[Tim Richard] Right.

477
00:17:39,850 --> 00:17:40,810
[Gordon Ramsay] But a much
more friendly environment.

478
00:17:40,810 --> 00:17:41,769
[Tim Richard] Correct.

479
00:17:42,436 --> 00:17:45,022
What we're trying to do is just
to get them easy going forward.

480
00:17:45,022 --> 00:17:45,982
[Gordon Ramsay] Yes.

481
00:17:46,232 --> 00:17:47,525
[Tim Richard] And so,
we push and hold.

482
00:17:47,525 --> 00:17:49,026
Push and hold.

483
00:17:49,026 --> 00:17:51,737
[Gordon Ramsay] It just
feels so controlled and calm.

484
00:17:51,737 --> 00:17:53,614
Unlike any other herding
I've ever done before.

485
00:17:53,614 --> 00:17:55,199
No one's screaming.
No one shouting.

486
00:17:55,199 --> 00:17:57,535
No one whistling.
No helicopters hovering.

487
00:17:57,535 --> 00:17:59,745
And wagyu.

488
00:17:59,745 --> 00:18:02,790
I never thought I'd find
wagyu beef here in Hawaii.

489
00:18:02,790 --> 00:18:05,584
Man, you guys
make it look so easy.

490
00:18:05,584 --> 00:18:07,169
Oh, [bleep].

491
00:18:07,169 --> 00:18:08,337
Within a few minutes,

492
00:18:08,337 --> 00:18:10,256
the paniolos have
worked their magic.

493
00:18:10,256 --> 00:18:13,801
And without protest, the herd of
cattle have moved into the pen.

494
00:18:14,594 --> 00:18:16,053
[Tim Richard] Okay, we've
got the animals separated.

495
00:18:16,053 --> 00:18:17,179
Now, we're gonna show
you what we're doing here.

496
00:18:17,179 --> 00:18:18,139
[Gordon Ramsay] Wow.

497
00:18:18,431 --> 00:18:19,307
[Tim Richard] We're
doing our first calf.

498
00:18:19,807 --> 00:18:22,059
We have to make sure
the processing is accurate.

499
00:18:22,059 --> 00:18:23,853
We're gonna be
doing some castrating.

500
00:18:23,853 --> 00:18:28,190
Also, vaccinations and dewormer.

501
00:18:28,190 --> 00:18:29,483
And then, it's your turn.

502
00:18:29,734 --> 00:18:31,235
[Gordon Ramsay] The paniolos
work with the efficiency of

503
00:18:31,235 --> 00:18:33,029
a seasoned pit crew.

504
00:18:33,029 --> 00:18:36,782
And each calf is handled in what
seems like the blink of an eye.

505
00:18:36,782 --> 00:18:38,034
So what job am I gonna do?

506
00:18:38,034 --> 00:18:38,993
What would you like me to do?

507
00:18:39,535 --> 00:18:40,244
[Tim Richard] You're gonna
be knocking the animal down

508
00:18:40,745 --> 00:18:42,872
and hold it while we
get our processing done.

509
00:18:42,872 --> 00:18:43,998
[Gordon Ramsay] Right.

510
00:18:44,373 --> 00:18:45,458
[Tim Richard] What we try
to do is catch them without

511
00:18:45,458 --> 00:18:47,251
shaking them up too much.

512
00:18:47,251 --> 00:18:50,546
See how he knocks it down
and then he holds it in place.

513
00:18:50,546 --> 00:18:53,257
These guys are
taking the testicles off.

514
00:18:53,257 --> 00:18:54,467
[Gordon Ramsay] Now, how
strong is he holding that there?

515
00:18:54,467 --> 00:18:56,177
[Tim Richard] As your muscle.

516
00:18:56,177 --> 00:18:57,178
Use your muscle.

517
00:18:57,636 --> 00:19:00,556
These calves are a lot stronger
than you think they are.

518
00:19:00,556 --> 00:19:02,224
We'll get you in place.

519
00:19:02,224 --> 00:19:03,434
[Gordon Ramsay] Got you.

520
00:19:03,434 --> 00:19:05,394
The cows are about
to get castrated.

521
00:19:05,394 --> 00:19:07,605
And somehow, I'm
the one that's nervous.

522
00:19:07,605 --> 00:19:09,231
But this is an important job.

523
00:19:09,231 --> 00:19:11,067
It needs to be
done with precision.

524
00:19:11,067 --> 00:19:12,485
[Tim Richard]
This one's yours. Okay?

525
00:19:12,485 --> 00:19:13,611
Jump on him.

526
00:19:13,611 --> 00:19:17,073
[bellowing]

527
00:19:17,073 --> 00:19:19,367
Okay, they gave you a
small one on the first go.

528
00:19:19,367 --> 00:19:21,285
[Gordon Ramsay] It's a
stern process but correct.

529
00:19:21,285 --> 00:19:24,872
And more importantly, the speed,
the essence of the injections,

530
00:19:24,872 --> 00:19:26,957
it happens in a flash.

531
00:19:26,957 --> 00:19:28,542
[Tim Richard] He's
ready for a big one.

532
00:19:28,542 --> 00:19:31,629
[Gordon Ramsay] So, not
the most attractive process,

533
00:19:31,629 --> 00:19:34,090
but certainly the most correct.

534
00:19:34,090 --> 00:19:35,716
[Tim Richard] What we've
doing now is the next step.

535
00:19:35,716 --> 00:19:37,385
We try to use
everything on the animal.

536
00:19:37,385 --> 00:19:39,345
And what we're doing now
is we're cooking right here.

537
00:19:39,345 --> 00:19:40,429
[sizzling]

538
00:19:40,888 --> 00:19:42,598
[Gordon Ramsay] So you're
literally frying the testicles

539
00:19:42,598 --> 00:19:43,891
that have just been removed.

540
00:19:43,891 --> 00:19:44,975
[Tim Richard] Just,
right off the calf.

541
00:19:44,975 --> 00:19:46,227
Doesn't get any
fresher than this.

542
00:19:46,519 --> 00:19:48,104
[Gordon Ramsay] And that's
like a Hawaiian cowboy snack.

543
00:19:48,104 --> 00:19:49,313
[Tim Richard] Yes.

544
00:19:54,193 --> 00:19:55,194
[Tim Richard] We
refer to them as laho.

545
00:19:55,444 --> 00:19:57,196
Western United States
they talk about them

546
00:19:57,196 --> 00:19:59,198
as Rocky Mountain oysters.

547
00:19:59,198 --> 00:20:00,741
- May I?
- Go ahead.

548
00:20:00,741 --> 00:20:01,742
- Okay.
- Give it to him.

549
00:20:02,159 --> 00:20:03,702
[Gordon Ramsay] Wow.
What have you dusted it with?

550
00:20:05,037 --> 00:20:06,080
[Gordon Ramsay]
Garlic s-, that's it?

551
00:20:06,539 --> 00:20:08,374
In all honesty, it's never
gonna get any fresher than that.

552
00:20:08,374 --> 00:20:10,084
And this is the
understanding of pono.

553
00:20:10,084 --> 00:20:11,377
- This is...
- This is pono.

554
00:20:11,627 --> 00:20:13,504
[Tim Richard] This is being
respectful of what we are doing

555
00:20:13,504 --> 00:20:14,880
out here,
stewarding the animals.

556
00:20:14,880 --> 00:20:15,840
[Gordon Ramsay] Yes, sir.

557
00:20:16,298 --> 00:20:17,425
[Tim Richard] The using
everything of the animal.

558
00:20:17,425 --> 00:20:19,176
[Gordon Ramsay] I
understand when a,

559
00:20:19,176 --> 00:20:21,512
when a steak is
ready or medium rare.

560
00:20:21,512 --> 00:20:24,098
How do we know a, a
testicle is cooked?

561
00:20:24,098 --> 00:20:26,142
[Tim Richard] Basically,
what happens, we pull it out

562
00:20:26,142 --> 00:20:27,560
and we take a bite.

563
00:20:27,560 --> 00:20:29,562
And, "Oh, okay, they
need a little bit more."

564
00:20:29,562 --> 00:20:30,521
[Gordon Ramsay] There's
something quite awkward about

565
00:20:30,771 --> 00:20:33,065
standing in front a
calf with its testicles.

566
00:20:33,065 --> 00:20:35,484
Young man, I'm
deeply sorry but, uh,

567
00:20:35,484 --> 00:20:36,902
Dr. Tim made me do this.

568
00:20:36,902 --> 00:20:38,237
[Tim Richard] Yep.

569
00:20:39,155 --> 00:20:40,865
[Keola Kawaihae] Is
this Michelin star lahos?

570
00:20:40,865 --> 00:20:42,950
[Gordon Ramsay] These are
incredible Michelin star lahos.

571
00:20:42,950 --> 00:20:44,410
Please.

572
00:20:45,202 --> 00:20:48,789
These are, these are,
these are, oh, I don't know.

573
00:20:48,789 --> 00:20:50,249
I mean, honestly.

574
00:20:50,249 --> 00:20:51,959
No I mean, I...

575
00:20:51,959 --> 00:20:53,085
[laughs]

576
00:20:53,085 --> 00:20:54,336
Help me out.

577
00:20:54,336 --> 00:20:55,754
Oh, my God.

578
00:20:57,840 --> 00:20:59,633
[Gordon Ramsay] It's, it's
minutes old, isn't it? It's...

579
00:20:59,633 --> 00:21:00,718
[Tim Richard] Correct.

580
00:21:01,051 --> 00:21:02,303
[Gordon Ramsay] While I
understand and appreciate

581
00:21:02,678 --> 00:21:06,348
the pononess of it all, I'm not
sure anything will ever prepare

582
00:21:06,348 --> 00:21:10,352
you for putting a freshly cooked
bull testicle in your mouth.

583
00:21:10,352 --> 00:21:11,770
It's spongy.

584
00:21:11,770 --> 00:21:12,938
But from a chef's point of view,

585
00:21:12,938 --> 00:21:14,356
I just, I don't know.

586
00:21:14,356 --> 00:21:15,858
[laughter]

587
00:21:15,858 --> 00:21:17,151
[Gordon Ramsay] Man.

588
00:21:17,151 --> 00:21:19,653
[laughter]

589
00:21:20,404 --> 00:21:21,906
[Keola Kawaihae] Good.

590
00:21:22,573 --> 00:21:23,908
[spits]

591
00:21:25,034 --> 00:21:29,538
[Gordon Ramsay] Honestly,
I just, oh, my God.

592
00:21:29,538 --> 00:21:31,957
Not my average snack,
but great balls of fire.

593
00:21:31,957 --> 00:21:33,709
[Tim Richard] Well, you
sort of got the approval

594
00:21:33,709 --> 00:21:34,835
from the cowboys.

595
00:21:34,835 --> 00:21:36,045
[Gordon Ramsay]
Thank you, captain.

596
00:21:36,045 --> 00:21:37,129
[Keola Kawaihae] You're welcome.

597
00:21:37,129 --> 00:21:38,214
- Sir.
- Okay.

598
00:21:38,214 --> 00:21:39,173
[Gordon Ramsay] Dr. Tim.

599
00:21:39,673 --> 00:21:41,425
Anyone stepping on the
Island of Hawaii automatically

600
00:21:41,425 --> 00:21:44,011
thinks about poke, tuna,

601
00:21:44,011 --> 00:21:45,262
fish in abundance.

602
00:21:45,262 --> 00:21:47,014
But you don't really
start thinking about

603
00:21:47,014 --> 00:21:48,766
Hawaiian wagyu beef.

604
00:21:48,766 --> 00:21:51,519
So this is something that I
know I can keep up my sleeve as

605
00:21:51,519 --> 00:21:53,771
a bit of a treasure
added to the final cook.

606
00:21:55,731 --> 00:21:57,650
[bellows]

607
00:22:01,028 --> 00:22:03,239
I got my hands on
a very special beef,

608
00:22:03,239 --> 00:22:06,909
but that's not the only coveted
meat found on this island.

609
00:22:06,909 --> 00:22:07,910
Now, for my next stop.

610
00:22:08,369 --> 00:22:10,538
I'm meeting a hunter who
said he has a huge problem.

611
00:22:10,538 --> 00:22:13,916
But it's a tasty
problem that involves pigs.

612
00:22:14,792 --> 00:22:16,460
Feral pigs.

613
00:22:16,460 --> 00:22:21,090
I'm hoping he'll help me get
my hands on some tasty pork,

614
00:22:21,090 --> 00:22:24,385
so I can use it as a
centerpiece for my final cook.

615
00:22:25,302 --> 00:22:28,305
Local outdoorsman
Danny Bolton knows the island

616
00:22:28,305 --> 00:22:30,015
and knows where the pigs are.

617
00:22:30,015 --> 00:22:31,976
He warned me to arrive quietly.

618
00:22:31,976 --> 00:22:34,645
Otherwise, the pigs
will know where we are.

619
00:22:34,645 --> 00:22:35,854
Hey, Danny.

620
00:22:35,854 --> 00:22:37,898
How are you, bud.
Good to see you, man.

621
00:22:37,898 --> 00:22:40,234
- Hi. Yeah, how's it, bud?
- My God, what a spot.

622
00:22:40,234 --> 00:22:41,277
[Danny Bolton]
Yeah, it's gorgeous.

623
00:22:41,569 --> 00:22:43,028
[Gordon Ramsay]
Seriously, this is incredible.

624
00:22:43,028 --> 00:22:46,407
And the dream is to
have a stunning pig...

625
00:22:46,407 --> 00:22:47,408
[Danny Bolton] Yes.

626
00:22:47,992 --> 00:22:49,535
[Gordon Ramsay] For the end
of the week for the big cook.

627
00:22:49,535 --> 00:22:50,661
They are incredibly destructive.

628
00:22:50,661 --> 00:22:51,620
[Danny Bolton]
Yeah, they can be.

629
00:22:51,870 --> 00:22:53,289
So the big thing,
too, is that they'll,

630
00:22:53,289 --> 00:22:54,790
they'll tear up the ground.

631
00:22:54,790 --> 00:22:55,749
[Gordon Ramsay] Mm-hmm.

632
00:22:56,417 --> 00:22:57,251
[Danny Bolton] And then, that
takes away all the root base,

633
00:22:57,668 --> 00:22:59,795
which washes the dirt
down into the rivers,

634
00:22:59,795 --> 00:23:02,131
and then, eventually,
out into the, into the ocean.

635
00:23:02,131 --> 00:23:04,300
And that covers the
reef and kill the coral off.

636
00:23:04,300 --> 00:23:05,259
[Gordon Ramsay] Damn.

637
00:23:05,843 --> 00:23:07,344
[Danny] So, it, it's a good
thing to manage them, right?

638
00:23:07,344 --> 00:23:08,971
Like, there's a lot
of people who count on

639
00:23:08,971 --> 00:23:10,514
this pork as a resource to eat.

640
00:23:10,514 --> 00:23:11,557
[Gordon Ramsay] Got you.

641
00:23:12,057 --> 00:23:13,434
[Danny] So we don't want to
totally wipe them out completely

642
00:23:13,434 --> 00:23:14,935
[Gordon Ramsay] So
take what we need.

643
00:23:14,935 --> 00:23:15,894
[Danny Bolton]
Take what we need.

644
00:23:16,145 --> 00:23:17,187
[Gordon Ramsay] Are
they difficult to shoot?

645
00:23:17,187 --> 00:23:18,522
[Danny Bolton] They can be.

646
00:23:18,522 --> 00:23:20,649
Their eyesight's not the
best but their noses are

647
00:23:20,649 --> 00:23:21,734
hard to trick, right?

648
00:23:21,734 --> 00:23:22,902
They, they can smell you from...

649
00:23:22,902 --> 00:23:24,069
[sniffs].

650
00:23:24,069 --> 00:23:25,946
Are, are you...

651
00:23:25,946 --> 00:23:27,698
- What's wrong?
- Well, I don't know.

652
00:23:27,698 --> 00:23:29,617
[Danny Bolton] Dude, you wearing
cologne or is that sunscreen?

653
00:23:29,617 --> 00:23:31,243
[Gordon Ramsay]
No, it's sunscreen. [bleep].

654
00:23:37,166 --> 00:23:38,292
[Gordon Ramsay] Some,
and that's gonna help?

655
00:23:38,292 --> 00:23:39,209
[Danny Bolton] It could help.

656
00:23:39,460 --> 00:23:40,294
[Gordon Ramsay] Cow
[bleep] on my face.

657
00:23:40,711 --> 00:23:41,378
[Danny Bolton] I
think you'll be all right.

658
00:23:42,296 --> 00:23:43,172
We'll just have to, we'll just
have to play the wind right.

659
00:23:43,172 --> 00:23:44,131
[Gordon Ramsay] Got you.

660
00:23:44,798 --> 00:23:45,215
[Danny Bolton] But we're gonna
have to be paying attention to

661
00:23:45,716 --> 00:23:46,300
which way the wind's blowing.

662
00:23:47,176 --> 00:23:48,010
[Gordon Ramsay] Sure.
What are we gonna shoot with?

663
00:23:50,554 --> 00:23:51,555
- Bolt action.
- So...

664
00:23:52,139 --> 00:23:53,307
[Gordon Ramsay] I'll be using
a high-powered rifle because

665
00:23:53,641 --> 00:23:56,852
we'll need to make a shot
from 200 to 300 yards away.

666
00:23:56,852 --> 00:23:58,395
If we try from any closer,

667
00:23:58,395 --> 00:24:00,940
there's a chance
we'll spook the pigs.

668
00:24:00,940 --> 00:24:03,817
Amazing. Amazing.

669
00:24:07,988 --> 00:24:10,199
Well, I didn't know
there was a, a cutoff time.

670
00:24:10,199 --> 00:24:11,784
You're not allowed
to shoot past 7:30.

671
00:24:11,784 --> 00:24:12,743
Is that right?

672
00:24:13,118 --> 00:24:13,952
[Danny Bolton] Yeah,
it's usually half an hour

673
00:24:13,952 --> 00:24:15,746
past sunset, right?

674
00:24:15,746 --> 00:24:16,705
[Gordon Ramsay] Got you.

675
00:24:16,872 --> 00:24:17,998
[Danny] Because they don't
want you shooting in the dark.

676
00:24:17,998 --> 00:24:18,874
[Gordon Ramsay] No.

677
00:24:25,339 --> 00:24:26,840
[Gordon Ramsay] There's
potholes everywhere around here.

678
00:24:26,840 --> 00:24:27,800
[Danny Bolton] I know.

679
00:24:28,342 --> 00:24:29,009
[Gordon Ramsay] You think
it's smooth and then, bang,

680
00:24:29,009 --> 00:24:29,968
you go down.

681
00:24:30,636 --> 00:24:32,846
The divots where the pigs have
been rooting are hard evidence

682
00:24:32,846 --> 00:24:36,100
of how destructive they can be,
and are just another indicator

683
00:24:36,100 --> 00:24:38,602
that the numbers
need to be kept in check.

684
00:25:11,927 --> 00:25:13,721
[Gordon Ramsay] Got you.
They're up there, right?

685
00:25:17,933 --> 00:25:19,768
[Gordon Ramsay] Got you.

686
00:25:19,768 --> 00:25:21,270
We'll get over there.

687
00:25:21,270 --> 00:25:22,855
There's a big ridge.

688
00:25:23,772 --> 00:25:25,774
We've got about 40 minutes left.

689
00:25:51,467 --> 00:25:52,468
[exhales]

690
00:25:58,432 --> 00:26:00,225
[takes deep breath]

691
00:26:04,813 --> 00:26:06,732
[fires rifle]

692
00:26:15,365 --> 00:26:17,284
[Gordon Ramsay]
Pretty, pretty emotional.

693
00:26:17,284 --> 00:26:21,413
It's a very strange thing to
get that close to your staple,

694
00:26:21,413 --> 00:26:24,082
but you don't want to do it,
but you've got to do it.

695
00:26:24,082 --> 00:26:27,419
They're super destructive,
so you need to get this thing

696
00:26:27,419 --> 00:26:30,756
taken down properly,
effectively, and cleanly.

697
00:26:38,222 --> 00:26:39,431
[Gordon Ramsay] Yeah.

698
00:26:39,431 --> 00:26:41,266
Finally, I've got
my hands on the prize.

699
00:26:41,266 --> 00:26:43,727
No cellophane, no supermarket,
nothing pre-wrapped.

700
00:26:43,727 --> 00:26:48,941
Just amazing wild boar
at its absolute best.

701
00:26:48,941 --> 00:26:51,777
Now, I've just
got to do it justice.

702
00:27:04,581 --> 00:27:07,417
It's the last day before my
final cook and I'm heading east

703
00:27:07,417 --> 00:27:11,880
past to the largest volcanoes
on Earth to learn about a dish

704
00:27:11,880 --> 00:27:16,176
that's part of every
Big Island celebration.

705
00:27:16,176 --> 00:27:17,469
Lau lau.

706
00:27:17,469 --> 00:27:19,513
Now, they say
it's really delicious.

707
00:27:19,513 --> 00:27:20,973
I can't wait to taste it.

708
00:27:21,807 --> 00:27:24,935
It's a 75-mile drive to
the Hilo side of the island.

709
00:27:24,935 --> 00:27:27,437
The wettest part
in the United States.

710
00:27:27,437 --> 00:27:30,023
Where I'm meeting
up with Kawika Lewis,

711
00:27:30,023 --> 00:27:32,484
a teacher of local
food sustainability.

712
00:27:32,484 --> 00:27:35,320
I'm hoping he'll show
me what goes into lau lau.

713
00:27:35,320 --> 00:27:36,446
Kawika.

714
00:27:36,738 --> 00:27:38,490
[Kawika Lewis] Hey.
Hello, Gordon. How you doing?

715
00:27:38,490 --> 00:27:40,409
[Gordon Ramsay] What a
beautiful spot you've got.

716
00:27:40,409 --> 00:27:41,618
- Aloha.
- Aloha.

717
00:27:41,618 --> 00:27:42,911
- Aloha, aloha.
- Good to see you, man.

718
00:27:42,911 --> 00:27:45,080
[Gordon Ramsay] Lau lau
means leaf leaf, right?

719
00:27:45,080 --> 00:27:46,915
[Kawika Lewis]
Lau is leaf but they,

720
00:27:46,915 --> 00:27:48,959
they say it twice to,
because of its goodness,

721
00:27:48,959 --> 00:27:50,043
because it's that good.

722
00:27:50,377 --> 00:27:51,545
[Gordon Ramsay] I'm dying
to get my hands on some.

723
00:27:52,004 --> 00:27:54,089
[Kawika Lewis] Right. The main
ingredient is the taro leaves.

724
00:27:54,089 --> 00:27:55,090
[Gordon Ramsay] Yes.

725
00:27:55,090 --> 00:27:56,300
[Kawika] But as you can see,

726
00:27:56,300 --> 00:27:57,593
this area got destroyed
by wild pigs.

727
00:27:57,593 --> 00:27:58,677
[Gordon Ramsay] Really? This...

728
00:27:58,677 --> 00:27:59,761
- Yes.
- Entire patch.

729
00:27:59,761 --> 00:28:00,888
[Kawika Lewis]
This entire patch.

730
00:28:01,305 --> 00:28:03,390
So let's go down the road
and go pick some taro leaves.

731
00:28:03,390 --> 00:28:06,226
[Gordon Ramsay] Kawika
gives me a machete and gloves.

732
00:28:06,226 --> 00:28:09,062
Something tells me we're
not just picking taro leaves.

733
00:28:09,062 --> 00:28:12,024
[Kawika Lewis] We, we have to
go through here to get to them.

734
00:28:12,024 --> 00:28:13,650
- In here?
- Yeah.

735
00:28:13,650 --> 00:28:15,485
- Serious?
- Yes.

736
00:28:15,485 --> 00:28:17,112
[Kawika Lewis] So we're
gonna enter right over here.

737
00:28:17,112 --> 00:28:18,572
[Gordon Ramsay] Got you.

738
00:28:20,908 --> 00:28:22,910
Bloody hell.

739
00:28:22,910 --> 00:28:24,119
This is a bush, man.

740
00:28:24,119 --> 00:28:26,747
- Yeah, huh.
- [bleep].

741
00:28:26,747 --> 00:28:29,124
[Kawika Lewis] So you cut.
This the side to side cutting.

742
00:28:29,124 --> 00:28:31,001
[Gordon Ramsay] Got you.

743
00:28:31,585 --> 00:28:32,961
[Kawika Lewis] There you go.

744
00:28:32,961 --> 00:28:34,379
You got it, Gordon.

745
00:28:34,379 --> 00:28:36,256
[Gordon Ramsay]
Man, this is crazy.

746
00:28:36,256 --> 00:28:38,675
[Kawika Lewis] I hope those
gloves are helping you out.

747
00:28:38,675 --> 00:28:39,968
[Gordon Ramsay] How
come you got no gloves on?

748
00:28:39,968 --> 00:28:41,762
[Kawika Lewis]
Well, I'm used to it.

749
00:28:41,762 --> 00:28:43,722
And here it is.

750
00:28:43,722 --> 00:28:45,390
[Gordon Ramsay] It's like
a little sacred garden here.

751
00:28:45,390 --> 00:28:47,142
[Kawika Lewis] Yeah.
This is a taro plant.

752
00:28:47,142 --> 00:28:48,101
[Gordon Ramsay] Wow.

753
00:28:48,769 --> 00:28:49,645
[Kawika Lewis] But we will, we
will be harvesting the leaves.

754
00:28:49,645 --> 00:28:50,604
[Gordon Ramsay] Got you.

755
00:28:51,146 --> 00:28:52,439
[Kawika Lewis] They're
like the wrapping that encases

756
00:28:52,439 --> 00:28:53,690
all of the ingredients.

757
00:28:53,690 --> 00:28:55,943
The rule of thumb is
the number three leaf.

758
00:28:55,943 --> 00:28:56,902
[Gordon Ramsay] Right.

759
00:28:57,444 --> 00:28:58,403
[Kawika Lewis] You see, like,
we got the youngest one,

760
00:28:58,403 --> 00:28:59,488
so that would be one.

761
00:28:59,488 --> 00:29:00,697
This is number two.

762
00:29:00,697 --> 00:29:01,990
And then, will be the next one.

763
00:29:01,990 --> 00:29:03,241
[Gordon Ramsay] So we
go for this one here?

764
00:29:03,241 --> 00:29:05,285
[Kawika Lewis]
Yes. There you go.

765
00:29:05,285 --> 00:29:07,245
Put a little bit more
muscle in there, Gordon.

766
00:29:07,245 --> 00:29:08,413
[Gordon Ramsay] Got you.

767
00:29:08,413 --> 00:29:09,748
[laughter]

768
00:29:09,748 --> 00:29:10,999
[Gordon Ramsay]
These are beautiful.

769
00:29:11,249 --> 00:29:13,293
[Kawika Lewis] Looks like
you were a taro farmer in...

770
00:29:13,293 --> 00:29:14,378
[Gordon Ramsay] Oh, oh, my God.

771
00:29:14,378 --> 00:29:15,712
[Kawika Lewis] The before life.

772
00:29:15,712 --> 00:29:17,255
[Gordon Ramsay]
Yes. Yes, yes, yes.

773
00:29:17,255 --> 00:29:18,757
Taro leaves harvested.

774
00:29:18,757 --> 00:29:21,551
It's time for the
second leaf in our lau lau.

775
00:29:21,551 --> 00:29:23,512
[Kawika Lewis] Okay, we'll
pick some of the ti leaves.

776
00:29:23,512 --> 00:29:24,763
[Gordon Ramsay] Ti leaves?

777
00:29:24,763 --> 00:29:25,931
[Kawika Lewis] Yeah, ti leaves.

778
00:29:25,931 --> 00:29:28,433
It's kind of like
a nature's tinfoil.

779
00:29:28,433 --> 00:29:30,143
[Gordon Ramsay] So we're
gonna wrap the lau lau in...

780
00:29:30,143 --> 00:29:31,103
- Yes.
- These leaves.

781
00:29:31,770 --> 00:29:33,397
[Kawika Lewis] What we're gonna
do is start with the lower one.

782
00:29:33,397 --> 00:29:35,065
Straight down. There we go.

783
00:29:35,065 --> 00:29:36,024
- Wow.
- Straight down.

784
00:29:36,274 --> 00:29:37,484
[Gordon Ramsay] And
so that is the tinfoil.

785
00:29:37,484 --> 00:29:38,443
[Kawika Lewis] Yes.

786
00:29:38,777 --> 00:29:39,653
[Gordon Ramsay]
They're robust, aren't they?

787
00:29:39,653 --> 00:29:40,612
[Kawika Lewis] Super robust.

788
00:29:40,862 --> 00:29:42,197
[Gordon Ramsay] The
land just keeps giving.

789
00:29:42,197 --> 00:29:43,991
It gives, and
it gives, and it gives.

790
00:29:43,991 --> 00:29:45,117
This place is alive.

791
00:29:45,450 --> 00:29:46,952
[Kawika Lewis] Let's go
ahead and go make some lau lau.

792
00:29:46,952 --> 00:29:48,078
[Gordon Ramsay] Lau lau.

793
00:29:48,078 --> 00:29:49,830
Now I understand
why it means leaf leaf.

794
00:29:49,830 --> 00:29:52,249
[laughter]

795
00:29:53,125 --> 00:29:54,209
[Gordon Ramsay]
Wow, look at this spot.

796
00:29:54,209 --> 00:29:55,293
This is beautiful.

797
00:29:55,293 --> 00:29:56,586
- Aloha.
- Hey, aloha.

798
00:29:56,586 --> 00:29:57,963
[Kawika Lewis] Hey, Gordon.

799
00:29:57,963 --> 00:29:59,131
- This my son Makana.
- Nice to see you.

800
00:29:59,381 --> 00:30:00,424
- All right, nice to see you.
- Good to see you, man.

801
00:30:00,424 --> 00:30:01,383
[Makana Lewis] Aloha.

802
00:30:01,883 --> 00:30:03,093
[Gordon Ramsay] What a pleasure,
honestly. That was a...

803
00:30:03,093 --> 00:30:03,969
- Oh, you got some...
- Forage and a half.

804
00:30:03,969 --> 00:30:05,262
[Makana Lewis] Gifts for us.
Great job harvesting.

805
00:30:05,262 --> 00:30:06,221
[Gordon Ramsay] Yes.

806
00:30:06,304 --> 00:30:07,305
[Makana Lewis] Got all
these leaves together.

807
00:30:07,639 --> 00:30:08,682
[Gordon Ramsay]
Leaves everywhere.

808
00:30:08,974 --> 00:30:10,434
Now, I've stuffed a
lot of things in my life,

809
00:30:10,434 --> 00:30:12,269
but never quite like this. Okay?

810
00:30:12,269 --> 00:30:14,062
So what have we got here?

811
00:30:14,062 --> 00:30:15,564
[Makana Lewis] We
got some pork here.

812
00:30:15,564 --> 00:30:17,107
We got some pork fat.

813
00:30:17,107 --> 00:30:20,110
We got some uala
or sweet potato,

814
00:30:20,110 --> 00:30:21,695
and then we got some butterfish.

815
00:30:21,695 --> 00:30:22,946
[Gordon Ramsay] Wow.

816
00:30:22,946 --> 00:30:24,406
Now that I know
what's in a lau lau,

817
00:30:24,406 --> 00:30:26,324
it's time to make one of my own.

818
00:30:26,324 --> 00:30:27,284
[Makana Lewis] There you go.

819
00:30:27,534 --> 00:30:29,161
- Okay, nice piece of...
- Nice piece of pork.

820
00:30:29,161 --> 00:30:30,245
[Gordon Ramsay]
Pork. Little bit of fat.

821
00:30:30,245 --> 00:30:31,329
- Some fat.
- Two fat?

822
00:30:31,329 --> 00:30:32,414
- Sure, definitely.
- Yes.

823
00:30:32,414 --> 00:30:33,498
[Gordon Ramsay]
A little bit of...

824
00:30:33,498 --> 00:30:34,458
- Why not?
- Sweet potato.

825
00:30:34,750 --> 00:30:35,709
[Gordon Ramsay] And
then, some black cod.

826
00:30:35,709 --> 00:30:37,127
- Yes.
- Little salt.

827
00:30:37,127 --> 00:30:38,003
[Makana Lewis] Little
bit of salt. There you go.

828
00:30:38,003 --> 00:30:39,588
[Kawika Lewis] Yeah. Oh, man.
That's a professional.

829
00:30:40,047 --> 00:30:41,131
[Gordon Ramsay] And then,
from there, we're gonna...

830
00:30:41,131 --> 00:30:41,673
[Makana Lewis]
You've done this before.

831
00:30:41,798 --> 00:30:42,758
[Gordon Ramsay] We're gonna,
we're gonna wrap that up.

832
00:30:42,799 --> 00:30:43,842
Like, almost like a,
a burrito, right?

833
00:30:43,842 --> 00:30:45,385
- Yeah, sure.
- That's right. Exactly.

834
00:30:46,470 --> 00:30:48,555
[Makana Lewis] This is our own
version of a Hawaiian burrito.

835
00:30:49,306 --> 00:30:51,224
[Kawika Lewis]
Traditional hot pocket.

836
00:30:52,142 --> 00:30:54,019
[Gordon Ramsay] Damn.
Sorry, that fell out of there.

837
00:30:54,019 --> 00:30:56,605
[Kawika Lewis] So now, we
got your wrapped goodness,

838
00:30:56,605 --> 00:30:58,190
so now we will place the...

839
00:30:58,190 --> 00:30:59,399
- Across.
- The ti leaves.

840
00:30:59,399 --> 00:31:00,817
[Kawika Lewis]
With a criss cross.

841
00:31:00,817 --> 00:31:02,611
And we'll put it down.

842
00:31:02,611 --> 00:31:04,571
And then, we'll start
off with the closest one.

843
00:31:04,571 --> 00:31:05,739
[Gordon Ramsay] That one up?

844
00:31:05,739 --> 00:31:06,615
- Yeah, hold that up.
- Yeah, rolling up.

845
00:31:07,282 --> 00:31:07,991
[Kawika Lewis] So we kind
of squeeze them all together.

846
00:31:07,991 --> 00:31:08,867
[Makana Lewis] Yep.

847
00:31:09,367 --> 00:31:09,951
[Kawika Lewis] Because
we want to keep it tight.

848
00:31:10,827 --> 00:31:11,036
[Makana Lewis] And you're
gonna use that as a lace.

849
00:31:12,329 --> 00:31:12,496
[Gordon Ramsay] It's a bit
like tying up a Sunday roast

850
00:31:12,913 --> 00:31:13,747
but with a leaf.

851
00:31:14,122 --> 00:31:15,957
If I can pull this
off in my final cook,

852
00:31:15,957 --> 00:31:18,543
I stand a much better chance
of winning over the locals.

853
00:31:18,543 --> 00:31:20,378
[Makana Lewis]
It's ohana or family.

854
00:31:20,378 --> 00:31:22,923
Everybody sharing
their mana and, and

855
00:31:22,923 --> 00:31:24,591
keeping their good intentions.

856
00:31:24,591 --> 00:31:25,884
[Gordon Ramsay]
And you said ohana.

857
00:31:25,884 --> 00:31:27,219
[Makana Lewis]
Ohana means family, yes.

858
00:31:27,219 --> 00:31:28,303
[Gordon Ramsay] All right.

859
00:31:28,303 --> 00:31:29,262
[Kawika Lewis]
Wow, yeah, that's great.

860
00:31:29,638 --> 00:31:30,347
[Makana Lewis] You
must have done this before.

861
00:31:31,098 --> 00:31:32,015
[Gordon Ramsay] The lau lau
go into the steamer for

862
00:31:32,015 --> 00:31:33,266
three to four hours.

863
00:31:33,558 --> 00:31:36,353
Fortunately, Makana has some
already cooked and ready to eat.

864
00:31:36,353 --> 00:31:39,231
I am not exaggerating when
I say it's like unwrapping

865
00:31:39,231 --> 00:31:42,234
a hot, steaming, meat present.

866
00:31:42,234 --> 00:31:43,276
[Kawika Lewis] Look
at all the goodness.

867
00:31:43,777 --> 00:31:45,403
[Makana Lewis] Get it all
kind of, get it all together.

868
00:31:46,113 --> 00:31:47,405
[Kawika Lewis] There we go.

869
00:31:47,405 --> 00:31:48,490
[Gordon Ramsay] Sorry,
it's the cheffy in me.

870
00:31:48,490 --> 00:31:50,325
[Kawika Lewis] There you go.

871
00:31:52,577 --> 00:31:54,037
[Gordon Ramsay] Mm.

872
00:31:54,037 --> 00:31:56,957
Oh, wow. Wow.

873
00:31:57,582 --> 00:31:59,292
The lau lau, that was beautiful.

874
00:31:59,292 --> 00:32:00,961
And it was just so juicy.

875
00:32:00,961 --> 00:32:03,713
It's got me thinking,
ahead of the final cook,

876
00:32:03,713 --> 00:32:05,507
don't get too smart.

877
00:32:05,507 --> 00:32:06,967
Don't overthink it.

878
00:32:06,967 --> 00:32:10,178
And more importantly,
do it justice.

879
00:32:10,178 --> 00:32:12,556
I'm so excited for
these wad technique.

880
00:32:12,556 --> 00:32:13,515
[Kawika Lewis] Yeah.

881
00:32:13,807 --> 00:32:14,724
[Gordon Ramsay] That
has certainly given me

882
00:32:14,724 --> 00:32:16,101
some great inspiration.

883
00:32:19,271 --> 00:32:22,357
What an amazing experience
this past week has been.

884
00:32:22,357 --> 00:32:24,818
The Island of Hawaii has
really lived up to its nickname,

885
00:32:24,818 --> 00:32:26,444
the Big Island.

886
00:32:26,444 --> 00:32:28,613
It's just teeming
with ingredients.

887
00:32:28,613 --> 00:32:30,782
But ingredients like no other.

888
00:32:31,032 --> 00:32:33,869
Makani may think she's
got the home team advantage,

889
00:32:33,869 --> 00:32:37,205
but I can't wait to show
her everything I've learned.

890
00:32:38,665 --> 00:32:40,959
What the hell?

891
00:32:40,959 --> 00:32:43,003
Where is Makani?

892
00:32:43,003 --> 00:32:44,296
I mean, seriously?

893
00:32:44,296 --> 00:32:45,589
How can I be here first?

894
00:32:45,589 --> 00:32:47,465
I know it's island time.

895
00:32:47,465 --> 00:32:50,552
Makani! Aloha!

896
00:32:53,346 --> 00:32:58,977
[♪ rhythmic music plays]

897
00:32:58,977 --> 00:33:00,812
[Gordon Ramsay] Right. Marinade.

898
00:33:00,812 --> 00:33:02,814
Let's go.

899
00:33:08,236 --> 00:33:09,571
Ha, what?

900
00:33:09,571 --> 00:33:11,531
Where have you been?
How come I'm here first?

901
00:33:11,531 --> 00:33:13,116
[Makani Carzino] I found
the most beautiful shell.

902
00:33:13,116 --> 00:33:14,075
And look at.

903
00:33:14,659 --> 00:33:16,203
[Gordon Ramsay] You've been,
you've been looking for shells?

904
00:33:16,203 --> 00:33:18,246
[Makani Carzino] There is
always time for shelling.

905
00:33:18,246 --> 00:33:19,664
And look.

906
00:33:19,664 --> 00:33:22,375
[Gordon Ramsay] Ah, yes. I am...

907
00:33:22,375 --> 00:33:23,960
[Makani Carzino] Neil
finished your beautiful piece.

908
00:33:23,960 --> 00:33:25,295
[Gordon Ramsay]
Oh, my God. Thank you.

909
00:33:25,295 --> 00:33:27,422
It's hard to imagine
that just a few days ago

910
00:33:27,422 --> 00:33:30,258
what I'm holding was
just a chunk of metal.

911
00:33:30,258 --> 00:33:32,052
Truthfully, getting my
first glimpse of a knife

912
00:33:32,052 --> 00:33:35,013
I made is more exciting
than unwrapping a lau lau.

913
00:33:35,013 --> 00:33:36,014
My Lord.

914
00:33:36,306 --> 00:33:37,724
[Makani Carzino] That
is a sexy knife, sir.

915
00:33:37,724 --> 00:33:39,559
- Look at that.
- Beautiful.

916
00:33:39,559 --> 00:33:40,769
[Gordon Ramsay] A first for me.

917
00:33:40,769 --> 00:33:44,022
I've had incredible
knives across my career,

918
00:33:44,022 --> 00:33:45,815
but I've never,
ever got to make one.

919
00:33:46,566 --> 00:33:47,859
Good luck, girl.

920
00:33:47,859 --> 00:33:49,527
Oh, by the way,
you're late, let's go.

921
00:33:49,527 --> 00:33:50,487
[Makani Carzino] Okay, let's go.

922
00:33:50,904 --> 00:33:52,072
- Can we cook, please, madam?
- Yes, we're cooking.

923
00:33:52,072 --> 00:33:53,448
Geez, you're so
bossy all the time.

924
00:33:53,448 --> 00:33:54,407
We're cooking.

925
00:33:54,741 --> 00:33:55,617
[Gordon Ramsay] Makani
comes across like this

926
00:33:55,617 --> 00:33:57,202
amazing yoga teacher.

927
00:33:57,202 --> 00:33:58,370
Super calm.

928
00:33:58,620 --> 00:34:01,206
Underneath that calmness,
there's a ferociousness.

929
00:34:01,206 --> 00:34:02,666
[Makani Carzino]
Gordon, make no mistakes.

930
00:34:02,666 --> 00:34:05,252
I'm being nice to you, but
I'm still taking you down.

931
00:34:05,252 --> 00:34:06,336
[Gordon Ramsay] Oh, my God.

932
00:34:06,336 --> 00:34:07,337
[Makani Carzino] Oo.

933
00:34:07,587 --> 00:34:08,546
[Gordon Ramsay] Are you,
are you in bare feet?

934
00:34:08,546 --> 00:34:09,631
- Yes.
- No...

935
00:34:09,631 --> 00:34:10,632
[laughs]

936
00:34:10,966 --> 00:34:11,841
[Makani Carzino] Come on.
Take your shoes off.

937
00:34:11,841 --> 00:34:13,134
- Oh my...
- Come on.

938
00:34:13,134 --> 00:34:15,136
[Makani Carzino]
Look at, we're at the beach.

939
00:34:15,136 --> 00:34:18,807
[Gordon Ramsay] It's 95 degrees
today and she turns up barefoot.

940
00:34:18,807 --> 00:34:23,436
There's a feisty, tenacious
chef underneath that skin.

941
00:34:23,436 --> 00:34:25,563
[Makani Carzino] So what
was the best part of your week?

942
00:34:25,563 --> 00:34:28,650
[Gordon Ramsay]
Understanding the real pono.

943
00:34:28,650 --> 00:34:29,818
I get it. Take what you need.

944
00:34:29,818 --> 00:34:31,194
Respect the land.

945
00:34:31,194 --> 00:34:32,988
Treat it. Bless it.

946
00:34:32,988 --> 00:34:34,197
It will look after you.

947
00:34:34,197 --> 00:34:35,365
[Makani Carzino] Yes.

948
00:34:35,657 --> 00:34:37,284
[Gordon Ramsay] You said
what goes on on this island,

949
00:34:37,284 --> 00:34:40,203
but the place is teeming
with ingredients like no other.

950
00:34:40,203 --> 00:34:41,454
[Makani Carzino] Yes.

951
00:34:41,454 --> 00:34:42,831
[Gordon Ramsay] Lau lau.

952
00:34:42,831 --> 00:34:43,915
[gasps].

953
00:34:43,915 --> 00:34:45,000
[Gordon Ramsay] Oh my goodness.

954
00:34:45,000 --> 00:34:47,961
What a lovely
way of bringing such

955
00:34:47,961 --> 00:34:49,796
humble ingredients together.

956
00:34:49,796 --> 00:34:52,465
While Kawika used cod in
his traditional lau lau,

957
00:34:52,465 --> 00:34:55,427
I've decided to use some
of the local fish I speared.

958
00:34:55,427 --> 00:34:57,512
Makani, I'm wrapping my lau lau.

959
00:34:57,512 --> 00:34:58,596
What are you
wrapping over there?

960
00:34:58,596 --> 00:34:59,556
What is that?

961
00:35:00,056 --> 00:35:01,850
[Makani Carzino] So I'm
using banana leaf today and

962
00:35:01,850 --> 00:35:03,810
I'm wrapping, this is
gonna be for the Menpachi

963
00:35:03,810 --> 00:35:05,270
that you and Kimi got.

964
00:35:05,270 --> 00:35:06,396
[Gordon Ramsay]
She's amazing, by the way.

965
00:35:06,396 --> 00:35:07,772
[Makani Carzino]
Yeah, but look at these.

966
00:35:07,772 --> 00:35:09,024
[Gordon Ramsay]
They are beautiful.

967
00:35:09,024 --> 00:35:10,358
[Makani Carzino] I'm
so impressed with you.

968
00:35:10,358 --> 00:35:11,943
[Gordon Ramsay]
They are so good.

969
00:35:11,943 --> 00:35:13,111
So how are you
gonna cook the fish?

970
00:35:13,486 --> 00:35:16,072
[Makani Carzino] So the fish
is gonna get steamed in banana.

971
00:35:16,072 --> 00:35:17,407
[Gordon Ramsay] I love that.

972
00:35:17,407 --> 00:35:19,451
[Makani Carzino] I'm
gonna wrap these bad boys

973
00:35:19,451 --> 00:35:21,202
and get them on the grill.

974
00:35:21,202 --> 00:35:22,912
[Gordon Ramsay] What are
you doing with the pork?

975
00:35:22,912 --> 00:35:27,125
[Makani Carzino] Pork is
going with a Kona coffee rub.

976
00:35:27,125 --> 00:35:29,294
[Gordon Ramsay]
The wagyu. Beautiful.

977
00:35:29,294 --> 00:35:31,463
- Yeah.
- Really beautiful.

978
00:35:31,463 --> 00:35:33,632
[Makani Carzino] I'm
excited about these steaks.

979
00:35:33,632 --> 00:35:36,593
[Gordon Ramsay] The standard of
that beef is just incredible.

980
00:35:36,593 --> 00:35:38,470
Beau-ti-ful.

981
00:35:38,470 --> 00:35:40,889
[Makani Carzino]
Whoo, I'm excited!

982
00:35:40,889 --> 00:35:42,349
It's gonna be delicious.

983
00:35:42,349 --> 00:35:43,516
[Gordon Ramsay]
And then, of course,

984
00:35:43,516 --> 00:35:45,352
chow down on that
little delight, the,

985
00:35:45,352 --> 00:35:46,770
the little fried testicles.

986
00:35:46,770 --> 00:35:47,937
[Makani Carzino]
Yes. How was that?

987
00:35:47,937 --> 00:35:49,522
- Disgusting.
- Now you're manly.

988
00:35:49,522 --> 00:35:50,982
[Makani Carzino] Do you want
to, like, beat on your chest

989
00:35:50,982 --> 00:35:52,233
and do all the things?

990
00:35:52,233 --> 00:35:54,235
[Gordon Ramsay] I,
no, no, not honestly.

991
00:35:54,235 --> 00:35:56,237
How sweet are those
incredible pineapples?

992
00:35:56,237 --> 00:35:58,406
[Makani Carzino] Oh, I
love the high sugar, low acid.

993
00:35:58,406 --> 00:36:00,700
[Gordon Ramsay] Yeah.
Great for caramelizing, um,

994
00:36:00,700 --> 00:36:02,243
especially in the wok.

995
00:36:02,243 --> 00:36:04,120
[Makani Carzino] So that
one's going with the rice?

996
00:36:04,120 --> 00:36:06,164
[Gordon Ramsay] Yes.
Sort of fried sticky rice.

997
00:36:06,164 --> 00:36:07,457
[Makani Carzino]
That's gonna be delicious.

998
00:36:07,457 --> 00:36:09,417
This is whale season, too.

999
00:36:09,417 --> 00:36:10,668
[Gordon Ramsay] Where are they?

1000
00:36:10,668 --> 00:36:11,795
[Makani Carzino]
Well, let's call them in.

1001
00:36:11,795 --> 00:36:12,962
You want to do a little chant?

1002
00:36:12,962 --> 00:36:14,047
- Chant?
- Yeah.

1003
00:36:14,047 --> 00:36:15,173
[Gordon Ramsay]
Oh, no. I can't.

1004
00:36:15,173 --> 00:36:18,927
[Hawaiian mele]
Ho mai ka 'ike 'ika,

1005
00:36:18,927 --> 00:36:22,472
kapa lua e.

1006
00:36:22,472 --> 00:36:24,391
E ola.

1007
00:36:24,391 --> 00:36:25,850
[Gordon Ramsay] Thank you.

1008
00:36:25,850 --> 00:36:27,394
[Makani Carzino] E ola
is like let it live.

1009
00:36:27,394 --> 00:36:29,437
[Gordon Ramsay] Let, you are
definitely letting it live girl.

1010
00:36:29,437 --> 00:36:30,522
Let me tell you.

1011
00:36:31,022 --> 00:36:33,650
With the guests soon to arrive,
and perhaps some whales too,

1012
00:36:33,650 --> 00:36:36,486
things are starting to
heat up, quite literally.

1013
00:36:36,486 --> 00:36:38,071
Man, it's hot down here.

1014
00:36:38,071 --> 00:36:39,614
What are you doing to me today?

1015
00:36:39,614 --> 00:36:41,324
[Makani Carzino] I
think we're melting.

1016
00:36:41,324 --> 00:36:44,077
[Gordon Ramsay] I am sweating
like a monk watching porn.

1017
00:36:44,077 --> 00:36:45,912
[Makani Carzino]
That's really [bleep] hot.

1018
00:36:45,912 --> 00:36:47,706
[Gordon Ramsay] Yeah.

1019
00:36:47,706 --> 00:36:48,873
[Makani Carzino]
Sorry. Sorry. Language.

1020
00:36:48,873 --> 00:36:49,874
[Gordon Ramsay]
That language, please.

1021
00:36:49,874 --> 00:36:50,959
I get seriously offended.

1022
00:36:50,959 --> 00:36:53,002
[laughs]

1023
00:36:53,002 --> 00:36:54,170
[Gordon Ramsay] I love what
you've done with that pork.

1024
00:36:54,170 --> 00:36:55,422
So you're shredding
that pork, right?

1025
00:36:55,422 --> 00:36:56,506
[Makani Carzino] Yes.

1026
00:36:56,840 --> 00:37:00,343
So this is the kalua pig
in a little bit of dashi.

1027
00:37:00,343 --> 00:37:01,553
[Gordon Ramsay] Love that.

1028
00:37:01,970 --> 00:37:03,805
[Makani Carzino] What's going on
with your pork that you hunted?

1029
00:37:03,805 --> 00:37:04,806
[Gordon Ramsay]
I'm using the ribs.

1030
00:37:05,306 --> 00:37:07,183
And now, I'm just gonna
glaze them with a really nice

1031
00:37:07,183 --> 00:37:08,518
sort of barbecue glaze.

1032
00:37:08,518 --> 00:37:10,186
[Makani Carzino] I'm
excited for this meal.

1033
00:37:10,186 --> 00:37:11,312
[Gordon Ramsay] Yes, likewise.

1034
00:37:11,312 --> 00:37:13,398
- It's a feast.
- They are here.

1035
00:37:13,398 --> 00:37:15,400
[Gordon Ramsay] My new friends
from the week have arrived.

1036
00:37:15,400 --> 00:37:17,193
- Aloha mai.
- Aloha.

1037
00:37:17,193 --> 00:37:18,278
- E komo mai.
- Aloha.

1038
00:37:18,278 --> 00:37:19,362
- How are we?
- Good. We doing good.

1039
00:37:19,362 --> 00:37:20,989
[Gordon Ramsay] Nice to see you.

1040
00:37:20,989 --> 00:37:23,908
While Dr. Tim couldn't make it,
he sent his sister Coot who runs

1041
00:37:23,908 --> 00:37:25,493
the ranch with him instead.

1042
00:37:25,493 --> 00:37:28,079
So, my beef better be on point.

1043
00:37:28,079 --> 00:37:29,122
[Neil Kamimura]
How's that knife?

1044
00:37:29,456 --> 00:37:31,166
[Gordon Ramsay] Oh, my God.
Are you kidding me?

1045
00:37:31,166 --> 00:37:33,501
Seriously, it is
absolutely sublime.

1046
00:37:33,501 --> 00:37:34,586
Amazing.

1047
00:37:34,586 --> 00:37:35,670
That I'm never gonna let go of.

1048
00:37:35,670 --> 00:37:36,629
Honestly, seriously.

1049
00:37:36,880 --> 00:37:37,714
[Neil Kamimura] Hand
them down to your kids.

1050
00:37:38,047 --> 00:37:38,923
[Gordon Ramsay]
Yeah, oh, my goodness.

1051
00:37:38,923 --> 00:37:39,883
- Easy.
- Thanks, bud.

1052
00:37:40,258 --> 00:37:41,092
[Gordon Ramsay] I'll
let you enjoy your lunch.

1053
00:37:41,092 --> 00:37:42,177
- Yeah.
- All right, bud.

1054
00:37:42,177 --> 00:37:43,136
- Thank you.
- Good to see you, bud.

1055
00:37:43,636 --> 00:37:44,554
[Gordon Ramsay] The blisters
are healing, by the way.

1056
00:37:44,554 --> 00:37:46,431
[laughter]

1057
00:37:46,431 --> 00:37:48,141
[Gordon Ramsay] With the
guests hungry and waiting,

1058
00:37:48,141 --> 00:37:51,436
it's time to focus and
pull all our dishes together.

1059
00:37:51,436 --> 00:37:53,104
[Makani Carzino]
Imua. 'Onipa'a. Okay.

1060
00:37:53,104 --> 00:37:54,105
[Gordon Ramsay] What
does that mean, please?

1061
00:37:54,397 --> 00:37:55,231
[Makani Carzino]
Keep going. Don't give up.

1062
00:37:55,565 --> 00:37:56,524
[Gordon Ramsay]
Thank you. I'm not...

1063
00:37:56,524 --> 00:37:57,525
- Never give up.
- Gonna give up.

1064
00:37:57,525 --> 00:37:58,526
[Makani Carzino] Whoo!

1065
00:38:00,028 --> 00:38:01,196
[Makani Carzino]
You ready to rock it?

1066
00:38:01,196 --> 00:38:02,155
[Gordon Ramsay] I, I am ready.

1067
00:38:02,405 --> 00:38:03,239
- How are you feeling?
- It's super shaka.

1068
00:38:03,573 --> 00:38:06,201
[Makani Carzino]
I'm excited. Excited.

1069
00:38:06,201 --> 00:38:07,702
[Gordon Ramsay] Are
you always this happy?

1070
00:38:07,702 --> 00:38:08,995
[Makani Carzino] It's not
too late to take your shoes off

1071
00:38:08,995 --> 00:38:10,079
and free your toes.

1072
00:38:10,079 --> 00:38:11,164
[Gordon Ramsay] I cannot.

1073
00:38:11,164 --> 00:38:12,123
- It's so hot.
- I, honestly, I cannot.

1074
00:38:12,582 --> 00:38:13,208
[Makani Carzino] How are
you cooking with shoes on?

1075
00:38:14,125 --> 00:38:14,584
[Gordon Ramsay] They've never
had a suntan in their life.

1076
00:38:15,293 --> 00:38:16,336
Trust me. They're
not gonna start now.

1077
00:38:16,586 --> 00:38:19,255
God, these ribeye.
It's the coffee rub, girl.

1078
00:38:19,255 --> 00:38:20,298
I'm telling you.

1079
00:38:20,673 --> 00:38:21,508
[Makani Carzino] It is.
Okay, how are you looking?

1080
00:38:21,800 --> 00:38:23,843
[Gordon Ramsay]
I'm ready to plate.

1081
00:38:25,220 --> 00:38:26,846
How do you remain so calm?

1082
00:38:26,846 --> 00:38:28,181
[Makani Carzino] I mean,
if you want to panic,

1083
00:38:28,181 --> 00:38:29,849
can we just run out that way?

1084
00:38:29,849 --> 00:38:31,893
I'm all down for that, too.

1085
00:38:31,893 --> 00:38:33,520
[Gordon Ramsay] I
just love the energy.

1086
00:38:33,520 --> 00:38:36,064
Now my lau lau.
They look beautiful.

1087
00:38:36,064 --> 00:38:38,525
I'm gonna sort of slice
mine like a little Wellington.

1088
00:38:38,525 --> 00:38:40,360
[Makani Carzino] Oo,
I love beef Wellington.

1089
00:38:40,360 --> 00:38:41,653
[Gordon Ramsay] Look at that.

1090
00:38:41,653 --> 00:38:43,112
[Makani Carzino]
Okay, I'm saucing.

1091
00:38:43,112 --> 00:38:45,406
Kona coffee.
A little rum's going on.

1092
00:38:45,406 --> 00:38:46,491
[Gordon Ramsay]
Slow down, please.

1093
00:38:46,491 --> 00:38:47,826
Island time.

1094
00:38:47,826 --> 00:38:48,868
[Makani Carzino] You
said it was time to plate.

1095
00:38:49,327 --> 00:38:50,495
[Gordon Ramsay] I know.
I know. But you move so fast.

1096
00:38:50,495 --> 00:38:51,454
[Makani Carzino] I, pfff.

1097
00:38:51,788 --> 00:38:53,289
That's the first time
I've heard that, ever.

1098
00:38:53,289 --> 00:38:54,415
[Gordon Ramsay] Boom!

1099
00:38:54,415 --> 00:38:55,875
[Makani Carzino] I
think we're ready.

1100
00:38:55,875 --> 00:38:58,002
[Gordon Ramsay]
Well done. Amazing.

1101
00:38:58,002 --> 00:38:59,337
Good job.

1102
00:38:59,337 --> 00:39:01,214
- Yes.
- That looks incredible.

1103
00:39:01,214 --> 00:39:02,590
- What a feast.
- I'm so excited.

1104
00:39:02,840 --> 00:39:04,175
- Right, you ready?
- Yes.

1105
00:39:04,175 --> 00:39:05,844
- Let's go.
- Let's do it.

1106
00:39:08,846 --> 00:39:10,640
[Gordon Ramsay]
Good afternoon, everybody.

1107
00:39:10,640 --> 00:39:12,058
- Wow.
- Welcome, everybody.

1108
00:39:12,058 --> 00:39:13,017
[Gordon Ramsay] Please,
my darling, you go first.

1109
00:39:13,601 --> 00:39:15,311
[Makani Carzino] I'm excited to
share. This was so much fun.

1110
00:39:15,311 --> 00:39:16,479
Thank you.

1111
00:39:16,854 --> 00:39:20,525
This is the charcoal brioche
with kalua pig, Kona coffee,

1112
00:39:20,525 --> 00:39:23,027
Hawaiian rum, barbecue sauce.

1113
00:39:23,027 --> 00:39:25,280
This is the e'a, the Menpachi.

1114
00:39:25,280 --> 00:39:28,825
Kind of a play on, like, all the
yummy things that are from here.

1115
00:39:28,825 --> 00:39:30,410
Things that are
close to my heart.

1116
00:39:30,410 --> 00:39:31,536
What else do we have?

1117
00:39:31,536 --> 00:39:33,079
The beautiful wagyu steak.

1118
00:39:33,079 --> 00:39:35,665
These are the ali'i mushrooms.

1119
00:39:35,665 --> 00:39:36,749
[Gordon Ramsay] I'm
gonna start off with these

1120
00:39:36,749 --> 00:39:37,959
beautiful lau lau.

1121
00:39:37,959 --> 00:39:39,919
And they've been done
with a little macadamia,

1122
00:39:39,919 --> 00:39:41,921
like a sort of modern
take on a fresh pesto.

1123
00:39:41,921 --> 00:39:44,549
Next to that, we've
got that Hawaiian wagyu.

1124
00:39:44,549 --> 00:39:47,427
We've got some beautiful
roasted taro roots next to

1125
00:39:47,427 --> 00:39:50,597
some caramelized onions that
we slow cooked in a miso gravy.

1126
00:39:50,597 --> 00:39:51,556
[Guest] Wow.

1127
00:39:52,056 --> 00:39:53,057
[Gordon Ramsay] And then,
the pièce de résistance,

1128
00:39:53,558 --> 00:39:56,519
thank you to Danny, these
amazing back ribs that have

1129
00:39:56,519 --> 00:39:58,605
been grilled, finished
with a lovely barbecue sauce.

1130
00:39:58,605 --> 00:40:03,192
And delicious wok
fried pineapple rice.

1131
00:40:03,192 --> 00:40:04,736
Please enjoy.

1132
00:40:04,736 --> 00:40:05,820
[Kai Lewis] Mahalo.

1133
00:40:05,820 --> 00:40:06,904
- Love it.
- Excellent.

1134
00:40:06,904 --> 00:40:07,864
[Guest] Here we go.

1135
00:40:08,239 --> 00:40:09,115
[Guest 2] I'm gonna
start with this one, man,

1136
00:40:09,115 --> 00:40:10,742
and we'll do both the wagyu.

1137
00:40:12,869 --> 00:40:15,246
[Gordon Ramsay] They look like
a very serious table, right?

1138
00:40:15,246 --> 00:40:16,247
[Makani Carzino] I know. I know.

1139
00:40:16,581 --> 00:40:18,583
Well, it doesn't get
any more rooted than this.

1140
00:40:18,583 --> 00:40:21,002
[Gordon Ramsay] No. I mean, that
is pono at its absolute best.

1141
00:40:21,002 --> 00:40:23,504
You think of the generations
of talent on that table.

1142
00:40:23,504 --> 00:40:25,840
[Makani Carzino] Mm-hmm. To be
feeding them is such an honor

1143
00:40:25,840 --> 00:40:28,426
and a privilege,
and also terrifying.

1144
00:40:28,426 --> 00:40:29,510
[Guest] How is it?

1145
00:40:29,510 --> 00:40:30,470
[Zadie Bolton] I like it.

1146
00:40:30,845 --> 00:40:31,554
[Neil Kamimura] They
hit it right on the head.

1147
00:40:31,930 --> 00:40:32,639
[Kawika Lewis]
Nice, uh, flavoring.

1148
00:40:33,139 --> 00:40:33,890
[Danny Bolton] Yeah,
the flavor is good, huh?

1149
00:40:33,890 --> 00:40:34,807
[Kawika Lewis] Mm-hmm.

1150
00:40:35,183 --> 00:40:36,017
[Gordon Ramsay] They are
digging in, aren't they?

1151
00:40:36,017 --> 00:40:36,976
They're not holding back.

1152
00:40:37,393 --> 00:40:38,061
[Makani Carzino] Well,
they're smiling, so that's...

1153
00:40:38,645 --> 00:40:39,354
- They're smiling.
- That's a good sign.

1154
00:40:39,354 --> 00:40:40,271
[Gordon Ramsay] Wow.

1155
00:40:40,855 --> 00:40:41,564
[Neil Kamimura] So what
do you think of that steak?

1156
00:40:41,898 --> 00:40:43,149
[Coot Giles] I
love the marbling.

1157
00:40:43,441 --> 00:40:45,860
Of course, wagyu always has
that great marbling flavor.

1158
00:40:45,860 --> 00:40:48,321
[Neil Kamimura] And he knows how
local people want to eat steak.

1159
00:40:48,321 --> 00:40:51,240
Thick cut.
All marble, choke fat.

1160
00:40:51,240 --> 00:40:52,700
That's what we want.

1161
00:40:53,284 --> 00:40:54,410
[Makani Carzino] Look at
all these beautiful people

1162
00:40:54,410 --> 00:40:55,370
you called in.

1163
00:40:55,620 --> 00:40:56,579
[Gordon Ramsay] You
showed me the way, girl.

1164
00:40:56,579 --> 00:40:57,538
[Makani Carzino] Truly.

1165
00:40:57,872 --> 00:40:58,748
[Gordon Ramsay] It's not
about the result today.

1166
00:40:58,748 --> 00:40:59,707
I'm just...

1167
00:41:00,083 --> 00:41:01,042
[Makani Carzino] Yes, it is.
I still want to take you down.

1168
00:41:01,668 --> 00:41:02,585
[Neil Kamimura] You
ready to dig into this pork?

1169
00:41:02,585 --> 00:41:03,628
[Danny Bolton] I'm ready, dude.

1170
00:41:03,628 --> 00:41:04,587
[Neil Kamimura] You ready?

1171
00:41:05,088 --> 00:41:06,964
[Danny Bolton] Pork for
pork right here. Let's see.

1172
00:41:07,632 --> 00:41:09,092
[Guest] Are you
passing these ribs?

1173
00:41:09,092 --> 00:41:10,510
[Coot Giles] The
ribs are really great.

1174
00:41:10,510 --> 00:41:12,845
They've got a real
nice spice to them.

1175
00:41:12,845 --> 00:41:14,180
[Neil Kamimura] Yeah,
it's hard to pick one versus

1176
00:41:14,180 --> 00:41:15,181
the other, yeah.

1177
00:41:15,515 --> 00:41:17,392
[Kawika Lewis] But
the ribs, man, is on point.

1178
00:41:17,392 --> 00:41:20,269
[Zadie Bolton] Yeah, the
ribs with the pineapple rice.

1179
00:41:20,269 --> 00:41:21,771
[Gordon Ramsay] Well, they're
enjoying it, aren't they?

1180
00:41:21,771 --> 00:41:23,398
[Makani Carzino]
Yes. They're happy.

1181
00:41:23,398 --> 00:41:25,149
[Neil Kamimura] This is the
thing that I'm most skeptical

1182
00:41:25,149 --> 00:41:27,902
about because lau lau is
my favorite thing to eat and

1183
00:41:27,902 --> 00:41:31,656
if you mess it up,
it can go really bad.

1184
00:41:31,656 --> 00:41:34,075
[Kawika Lewis] I
usually like a more, um,

1185
00:41:34,075 --> 00:41:35,702
softer approach on the leaf.

1186
00:41:35,702 --> 00:41:36,661
[Danny Bolton] Yeah.

1187
00:41:36,703 --> 00:41:37,745
[Kawika Lewis] I been
chewing on it a little bit.

1188
00:41:38,287 --> 00:41:39,914
[Coot Giles] I, I
prefer the Menpachi.

1189
00:41:39,914 --> 00:41:42,875
[Neil Kamimura] I don't think
you can call this one lau lau.

1190
00:41:43,543 --> 00:41:44,961
[Gordon Ramsay] Oh, they're
down to the bones on the ribs.

1191
00:41:44,961 --> 00:41:46,045
It looks like
they're finished, shall we?

1192
00:41:46,045 --> 00:41:47,130
[Makani Carzino]
Yes. Let's do it.

1193
00:41:47,130 --> 00:41:48,297
[Gordon Ramsay] Let's find out.

1194
00:41:48,297 --> 00:41:49,924
[Makani Carzino]
Yes. Fingers crossed.

1195
00:41:50,967 --> 00:41:53,720
[Gordon Ramsay]
Well, happy faces. Right?

1196
00:41:53,720 --> 00:41:54,804
[Kawika Lewis] Right.

1197
00:41:54,804 --> 00:41:56,681
- Maika'i opu.
- Maika'i opu.

1198
00:41:56,681 --> 00:41:58,683
- Happy tummy.
- Happy tummy.

1199
00:41:58,683 --> 00:41:59,934
- Um...
- Yeah.

1200
00:41:59,934 --> 00:42:02,103
[Kawika Lewis] Chefs,
you know, um, much aloha

1201
00:42:02,103 --> 00:42:03,855
and love for the both of you.

1202
00:42:03,855 --> 00:42:05,982
The, the food was all great.

1203
00:42:05,982 --> 00:42:07,942
But I know we're
here for a competition,

1204
00:42:07,942 --> 00:42:11,404
so we're gonna start
off with our beef dishes.

1205
00:42:11,404 --> 00:42:12,488
[Neil Kamimura] You killed it.

1206
00:42:12,488 --> 00:42:13,573
[Kawika Lewis] Before we...

1207
00:42:13,573 --> 00:42:15,575
[laughter]

1208
00:42:15,575 --> 00:42:16,784
[Makani Carzino]
Nice work. Nice work.

1209
00:42:17,160 --> 00:42:19,579
[Kawika Lewis] Okay, though,
I see we have a obvious winner

1210
00:42:19,579 --> 00:42:21,289
on the beef dish.

1211
00:42:21,289 --> 00:42:22,582
[Danny Bolton] I mean,
they're both delicious,

1212
00:42:22,582 --> 00:42:23,750
both cooked super good.

1213
00:42:23,750 --> 00:42:25,418
- But yeah, just a little...
- Perfect.

1214
00:42:25,418 --> 00:42:27,211
[Danny Bolton] More flavor, yeah
with the, with Gordon's one.

1215
00:42:27,211 --> 00:42:28,337
[Makani Carzino] Okay.

1216
00:42:28,629 --> 00:42:30,256
[Kawika Lewis] Now we're
going onto our fish dish.

1217
00:42:30,256 --> 00:42:32,216
[Neil Kamimura] I'm not gonna
give you knuckles for that one.

1218
00:42:32,216 --> 00:42:34,177
[laughter]

1219
00:42:34,177 --> 00:42:37,096
[Neil Kamimura] You
got to cook the leaves, man.

1220
00:42:37,096 --> 00:42:39,724
[Kimi Werner] You know, in,
in Hawaiian, Makani means wind.

1221
00:42:39,724 --> 00:42:40,683
[Gordon Ramsay] Yes. Wind.

1222
00:42:41,267 --> 00:42:42,935
[Kimi Werner] So Makani really
blew you away on that one.

1223
00:42:42,935 --> 00:42:44,270
[laughter]

1224
00:42:44,270 --> 00:42:46,105
[Guest] That was good.

1225
00:42:46,105 --> 00:42:48,066
[Kawika Lewis] And our
third one is the final verdict.

1226
00:42:48,066 --> 00:42:49,025
[Gordon Ramsay] Yes, sir.

1227
00:42:49,525 --> 00:42:52,779
[Kawika Lewis] And we
all agreed, the verdict is...

1228
00:42:53,654 --> 00:42:56,324
Chef Gordon Ramsay pork ribs.

1229
00:42:57,366 --> 00:42:59,160
- But also...
- Congratulations.

1230
00:42:59,160 --> 00:43:01,662
[Kawika Lewis] It was the,
that pineapple rice as an

1231
00:43:01,662 --> 00:43:03,998
addition was, hit the spot.

1232
00:43:03,998 --> 00:43:05,625
[Gordon Ramsay] Honestly,
I've had the most amazing week.

1233
00:43:05,625 --> 00:43:06,542
Seriously.

1234
00:43:06,793 --> 00:43:07,960
And this has never,
ever been about winning.

1235
00:43:07,960 --> 00:43:09,879
It was about the
understanding, I think.

1236
00:43:09,879 --> 00:43:13,049
Makani said understand pono.

1237
00:43:13,049 --> 00:43:15,092
Have I captured that essence?

1238
00:43:15,092 --> 00:43:17,386
[Kawika Lewis] Yes. I'd
say you did great on the pono.

1239
00:43:17,386 --> 00:43:18,971
[Gordon Ramsay]
Well, thank you. Chef...

1240
00:43:18,971 --> 00:43:20,223
- Yes.
- Great job, girl.

1241
00:43:20,223 --> 00:43:21,849
[Makani Carzino]
Well done. Beautiful food.

1242
00:43:21,849 --> 00:43:23,559
[Gordon Ramsay]
Well done. And congrats.

1243
00:43:23,559 --> 00:43:24,685
- Yeah.
- Honestly.

1244
00:43:24,685 --> 00:43:26,062
- Yes, you too.
- Take care. God bless.

1245
00:43:26,062 --> 00:43:27,230
- Congratulations.
- Thank you, guys.

1246
00:43:27,230 --> 00:43:28,314
- Mahalo.
- Take care.

1247
00:43:28,314 --> 00:43:29,565
- Mahalo.
- Thank you.

1248
00:43:29,565 --> 00:43:30,733
[Gordon Ramsay] Wow.

1249
00:43:30,733 --> 00:43:32,944
What an amazing
week I've had here on

1250
00:43:32,944 --> 00:43:35,112
the Big Island of Hawaii.

1251
00:43:35,112 --> 00:43:36,364
And not only are
the people magical,

1252
00:43:36,364 --> 00:43:38,116
but the ingredients
are second to none.

1253
00:43:38,116 --> 00:43:39,575
[Kimi Werner] I'm
so proud of your shot.

1254
00:43:39,575 --> 00:43:40,660
[Gordon Ramsay]
You taught me well.

1255
00:43:40,660 --> 00:43:42,328
It's so good. Honestly.

1256
00:43:42,328 --> 00:43:45,623
And I truly understand what
it means and takes to be pono.

1257
00:43:45,623 --> 00:43:46,749
So take what we need.

1258
00:43:46,749 --> 00:43:47,708
[Danny Bolton]
Take what we need.

1259
00:43:48,167 --> 00:43:49,043
[Gordon Ramsay] The next
time I hear the word Hawaii,

1260
00:43:49,627 --> 00:43:51,587
I promise you I'll have a
newfound appreciation for

1261
00:43:51,587 --> 00:43:53,089
this incredible island.

1262
00:43:53,089 --> 00:43:55,550
And as they say here, Mahalo.

1263
00:43:55,550 --> 00:43:57,176
On to my next adventure.

1264
00:44:00,888 --> 00:44:02,181
Captioned by
Cotter Media Group.