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00:00:02,168 --> 00:00:05,046
[♪ upbeat music plays]

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00:00:05,046 --> 00:00:08,216
[Annabelle] I think I
have what you're looking for.

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00:00:08,216 --> 00:00:11,052
So, do you know what it is?

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00:00:11,052 --> 00:00:12,470
- This?
- Yes.

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00:00:12,470 --> 00:00:13,763
[Gordon Ramsay] Yeah,
this is a tree stump.

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00:00:13,763 --> 00:00:15,390
Stop it, mushrooms. Come on.

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00:00:15,390 --> 00:00:17,434
[Annabelle] No,
you're not even close.

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00:00:17,434 --> 00:00:18,601
- Really?
- Yeah.

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00:00:18,601 --> 00:00:20,061
- Go on.
- Give me a hand.

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00:00:20,061 --> 00:00:21,563
[Annabelle] I have
these tools here.

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00:00:21,563 --> 00:00:25,316
I pull one side and
you do the other slowly.

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00:00:25,316 --> 00:00:26,943
[buzzing]

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Watch out, you see already?

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[Gordon Ramsay] Oh my God.

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[Annabelle] Don't be afraid.

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[Gordon Ramsay] Bloody hell.

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[♪ theme music plays]

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[Gordon Ramsay] I'm on the
old streets of Havana, Cuba,

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and this island is legendary.

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It was once renowned as the
actual jewel in the crown for

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the Caribbean Islands.

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And after many decades of being
closed to the outside world,

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Cuba is now starting
to open its doors.

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Located in the western
edge of the Caribbean,

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{\an8}Cuba stretches 750 miles

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{\an8}from east to west.

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{\an8}There are mountain rainforests,

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miles of coastline
and lush countryside

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filled with thousands
of organic farms.

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Cuba maybe only 94 miles
from the edge of Florida,

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but a US imposed trade embargo
that has nearly 60 years has

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made it my most
<i>Uncharted</i> destination yet.

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I'm here to find
out about the people,

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the food and what it takes to
be a great chef on this island.

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Look at that.

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- Good morning, <i>hola.
- Hola.</i>

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[Gordon Ramsay] Is
that how you go shopping?

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Wow.

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So, this how it comes to you.

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That's amazing. Lucky man.

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<i>Gracias.</i>

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Now I'm here to
meet Chef Luis Batlle,

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one of Cuba's renowned chefs.

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He's gonna give me an
insight to this island.

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Oh, wow, look at those cars.

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They are beautiful.

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Luis!

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- Gordon.
- Finally.

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[Luis Batlle] Wow.
How you doing my friend?

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<i>- Hola.</i> Nice to see you.
- Nice to see you.

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[Gordon Ramsay]
Oh my goodness, me.

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00:02:01,079 --> 00:02:03,373
Luis Ramon Batlle
learned to cook in

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his grandmother's kitchen
before heading overseas to

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find inspiration in
restaurants in Italy and China.

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After returning home, he
became one of the nation's

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top culinary
personalities on television.

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00:02:15,510 --> 00:02:18,304
As head chef at
Old Havana's Calesa Real,

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he prides himself on being
a passionate ambassador of

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Cuban cuisine.

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[Luis Batlle] Is this
your first time in Cuba?

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[Gordon Ramsay] It is my
first time in Cuba and I'm just,

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I'm just taking it in.

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[Luis Batlle] Oh, wow.

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[Gordon Ramsay] I've been
looking everywhere for you.

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I didn't know you were
gonna hanging out with

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my favorite things.

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Family and cooking are
my first two passions,

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but cars, especially
vintage cars hold a close third.

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[Luis Batlle]
This is the car club.

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[Gordon Ramsay] I love them.

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[Luis Batlle] Do you
want to meet my friends?

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[Gordon Ramsay] Do
you know these guys?

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- Yes.
- Yeah, I'd love to.

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- Okay.
- Let's go.

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[Luis Batlle] Come on, with me.

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Come with me.

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[Gordon Ramsay] I
love the hat by the way.

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Luis's friend Roberto is a
member of this local car club,

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a group of people who
are dedicated to restoring

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these beauties and
keeping them on the road.

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- Welcome to Cuba.
- Good to see you.

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[Roberto] I am Roberto,
nice to meet you.

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[Gordon Ramsay]
Look at this man,

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the most renowned chef in Cuba.

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I'm honored to be
here in his presence.

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He doesn't look
like a chef, does he?

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[Luis Batlle]
Because I like music too.

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- Yeah, he's like a rock star.
- Rock star, yeah.

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[Gordon Ramsay] If
One Direction was to exist

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in Cuba, this is the
granddad to One Direction.

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[Roberto]
[in Spanish] Grandpapa.

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- Oh, me? Wow.
- I'm joking.

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[Gordon Ramsay] Come on.
These are beautiful by the way.

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Oh my goodness, me.

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How old is this thing?

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[Roberto] This one is a
1955 Chevrolet Bel Air.

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[Gordon Ramsay] Wow.

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How did it stay so
pristine in today's world?

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[Roberto] We use Cuban ingenuity
and the help of each other,

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that's the way we
keep the cars on the road.

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[Luis Batlle] To maintain it...

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...just like in the kitchen,
you have to be very creative.

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[Gordon Ramsay] I love that.

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Now, my first time
in Cuba and I'm excited

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to meet this incredible legend.

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But I'm desperate to get
inside this beast and drive it.

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- I mean, this?
- Yes.

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[Roberto] I cannot
let you drive my car.

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I've seen you drive.

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- Wow.
- Well, sit with me.

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[Gordon Ramsay] I can't
come all this way to Cuba and

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not drive this
historic piece of art.

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[Roberto] Okay, just
promise me you'll be careful.

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[Gordon Ramsay]
I promise. Right.

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How do we get the windows down?

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00:04:12,961 --> 00:04:14,087
- Please wait.
- Yes.

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[Gordon Ramsay] Where's
the horn? Just in case.

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[Roberto] That, right, is.

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[horn honks]

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- Let's go.
- Okay.

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- Woo!
- Yeah, we're going.

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[Gordon Ramsay] I'm so
excited to be here in Cuba,

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you know that?

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This is, for me, a dream
come true because it's like

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a culinary treasure
that's been hidden in

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a time capsule for decades.

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It's got a reputation
for rice and beans,

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Cuban sandwich, pork, but

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surely there's
much more to that.

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[Luis Batlle] Yes, there is
much more to Cuban cooking...

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...because Cuban
cooking is ultimately

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a mix of many
different cultures.

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There is the African culture,

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Jamaican culture,
Spanish culture.

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They all form part of
this tradition of flavors.

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[Gordon Ramsay] So, I
had no idea that there's a,

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a strong African
influence here as well.

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[Luis Batlle] Yes, of course.

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It was brought by the
slaves that came to Cuba...

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...during the
Spanish colonization.

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And that's also part of
the traditional dishes.

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[Gordon Ramsay] With Cuba being
closed and sort of shut off to

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the rest of the
world for so many decades,

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it's challenging, right?

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[Luis Batlle]
Getting things done in Cuba

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is like a way of life.

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And cooking has been a
challenge for us chefs...

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...and what we don't
have we've had to farm...

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...or to practice
permacultures on rooftops.

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[Roberto] The main thing
for Cuban chefs is to wake up

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every morning,
get your hands dirty,

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getting the ingredients is
not just going to the market,

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it's just getting literally
hunting your ingredients.

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[Gordon Ramsay] So, the
challenges are being resourceful

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having no waste and getting
your hands dirty every morning.

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[Luis Batlle] I want
that while you're in Cuba,

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you do what Cuban chefs do...

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...get your hands dirty
in order to be able cook.

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Are you up for that?

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[Gordon Ramsay] It, it,
it's, it's music to my ears.

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I'm so excited.

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It's going to be
a great, great week.

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[Luis Batlle] Well, Gordon...

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00:06:10,787 --> 00:06:13,206
...if you're really sure...

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...I'm inviting you to a
challenge this Sunday so

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that we can cook together.

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[Gordon Ramsay] I promise you,

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00:06:19,504 --> 00:06:21,339
they're big hands but
they're not manicured.

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I will get my hands
dirty and I will see you

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at the end of the week.

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- Okay.
- Let's go Capitan.

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[Gordon Ramsay] Roberto has
generously agreed to let me use

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his car for the week, but only
if he and his car mates get to

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be the judges at the big cook,

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and only if I'm as gentle with
the car as I am with my staff.

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If anyone says
a word, they're fired.

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Roberto, you need to relax.

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Honestly, I have driven
in dozens of countries.

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I know I've got big feet.

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But I'll be gentle
on the accelerator.

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I promise you because
this thing is a piece of art.

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[Roberto] I'm
not babysitting you.

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But this is my whole life.

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[Gordon Ramsay] I know.

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[Roberto] Plus, I, I
thought you might need

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00:07:07,385 --> 00:07:08,719
some help with language.

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[Gordon Ramsay] I
could do with the help.

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00:07:10,012 --> 00:07:11,931
Because Cuba is
surrounded by water,

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I'd like to get my hands on
some of the freshest seafood

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I can find.

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00:07:15,393 --> 00:07:17,353
To help me do that,
Roberto has arranged for me

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to go spearfishing.

193
00:07:19,605 --> 00:07:22,400
I'd love to find out
about the fish here,

194
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the fish that make it
to the plates in Cuba.

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[Roberto] We are on an island
so we can find many things.

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00:07:27,655 --> 00:07:28,739
[Gordon Ramsay] Yes.

197
00:07:28,739 --> 00:07:31,159
[Roberto] But fishing
here has challenges,

198
00:07:31,159 --> 00:07:32,618
logistical challenges.

199
00:07:32,618 --> 00:07:36,289
- Right.
- Fuel, uh, support.

200
00:07:36,289 --> 00:07:38,374
[Roberto] Even the
gear is not easy to get.

201
00:07:39,167 --> 00:07:40,710
[Roberto] And when you have a
cooperative business with

202
00:07:40,710 --> 00:07:41,752
the government...

203
00:07:41,752 --> 00:07:45,089
...you have to sell the
government 50% of your catch.

204
00:07:45,214 --> 00:07:46,257
- Seriously?
- Of your daily catch.

205
00:07:46,257 --> 00:07:47,341
- Every day?
- Every day.

206
00:07:47,341 --> 00:07:48,426
[Gordon Ramsay] Wow.

207
00:07:48,426 --> 00:07:49,927
[Roberto] You know,
fishermen in Cuba,

208
00:07:49,927 --> 00:07:54,891
they struggle, they have to be
efficient enough to catch more

209
00:07:54,891 --> 00:07:57,268
in order to make our
day when we're fishing.

210
00:07:57,268 --> 00:07:58,811
[Gordon Ramsay] Right.

211
00:08:00,438 --> 00:08:01,439
What a spot.

212
00:08:01,439 --> 00:08:03,065
Hey, what a drive, by the way.

213
00:08:03,316 --> 00:08:05,067
[Roberto] I want to
introduce you to somebody...

214
00:08:05,067 --> 00:08:07,653
...Luis and I, we
know from long time ago.

215
00:08:07,778 --> 00:08:09,363
[Gordon Ramsay] The real deal
when it comes to spear fishing?

216
00:08:09,363 --> 00:08:11,574
[Roberto] He's an
expert diver and a fisherman.

217
00:08:11,574 --> 00:08:13,367
[Gordon Ramsay] Right.
And what's his name?

218
00:08:13,367 --> 00:08:14,535
[Roberto] His name is Pedro.

219
00:08:14,535 --> 00:08:17,455
[Gordon Ramsay] Pedro.
Okay, where is he?

220
00:08:18,247 --> 00:08:19,916
[Roberto] Can you
see him right there?

221
00:08:19,916 --> 00:08:21,959
He's over there.
He's waving his hands.

222
00:08:21,959 --> 00:08:23,878
Can you see there?

223
00:08:23,878 --> 00:08:25,421
[Gordon Ramsay] Pedro!

224
00:08:25,421 --> 00:08:29,217
[Pedro] Gordon,
Roberto, over here!

225
00:08:29,217 --> 00:08:30,635
[Gordon Ramsay] What's he
doing all the way over there?

226
00:08:30,635 --> 00:08:31,719
[Roberto] He's waiting for us.

227
00:08:31,719 --> 00:08:33,179
There are two ways
of getting there.

228
00:08:33,179 --> 00:08:34,764
One, we go all around there,

229
00:08:34,764 --> 00:08:36,390
it's gonna take
like a couple of hours.

230
00:08:36,390 --> 00:08:37,475
[Gordon Ramsay] This
skin's from Scotland.

231
00:08:37,475 --> 00:08:39,268
I'm going to be toast by
time we get around there.

232
00:08:39,268 --> 00:08:40,770
- It's going to be bad for you.
- Yeah, very.

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00:08:40,770 --> 00:08:44,190
[Roberto] The other way, we
take a boat, go over there.

234
00:08:44,190 --> 00:08:46,108
[Gordon Ramsay] The
little boats over there?

235
00:08:46,108 --> 00:08:49,487
[Roberto] No, no, no, no.
No, no, I mean, these boats.

236
00:08:49,487 --> 00:08:51,447
[Gordon Ramsay] Oh, stop it.

237
00:08:51,447 --> 00:08:53,658
That's not a boat.
That's a float.

238
00:08:53,658 --> 00:08:56,285
There is no freaking way.

239
00:08:56,285 --> 00:08:58,162
Come on. Seriously?

240
00:08:58,162 --> 00:09:00,414
[Roberto] Trust me, it
floats and it has a paddle,

241
00:09:00,414 --> 00:09:01,832
so it's a boat.

242
00:09:01,832 --> 00:09:03,209
[Gordon Ramsay] Let's,
let's see him get one of those

243
00:09:03,209 --> 00:09:04,877
fishing boats over
there and then drop us off.

244
00:09:04,877 --> 00:09:06,420
[Roberto] There's nobody
over there, if we get on

245
00:09:06,420 --> 00:09:08,756
those boats, they're gonna
thing we're stealing them.

246
00:09:08,756 --> 00:09:11,217
So, this is what I have here.

247
00:09:11,217 --> 00:09:14,178
We're gonna get there
like 15 minutes maybe.

248
00:09:14,178 --> 00:09:17,014
- On a floatie?
- On a floatie, with a paddle.

249
00:09:17,014 --> 00:09:19,809
[Gordon Ramsay] If it wasn't
90 degrees, I'd walk around.

250
00:09:19,809 --> 00:09:22,228
15 minutes across
there, I'm gonna do it.

251
00:09:22,228 --> 00:09:24,146
But I'm gonna change
first into my diving gear.

252
00:09:24,146 --> 00:09:26,315
- Let's go.
- Seriously.

253
00:09:26,816 --> 00:09:29,151
[Gordon Ramsay] You hear so
much about Cubans vintage cars,

254
00:09:29,151 --> 00:09:33,322
and not a thing about their
vintage Styrofoam watercraft.

255
00:09:33,322 --> 00:09:35,783
Nothing like floating
on a piece of garbage.

256
00:09:35,783 --> 00:09:37,201
Now I see why.

257
00:09:37,201 --> 00:09:38,452
[Roberto] Okay, I'm on it.

258
00:09:38,452 --> 00:09:39,537
[Gordon Ramsay] Let me,
let me push you out.

259
00:09:39,537 --> 00:09:41,372
[Roberto] Whoops, easy.

260
00:09:41,372 --> 00:09:42,456
Thank you.

261
00:09:42,456 --> 00:09:44,959
[Gordon Ramsay] It's not lost on
me that my Cuban host is dressed

262
00:09:44,959 --> 00:09:47,169
like Johnny Cash and
doesn't look like he has

263
00:09:47,169 --> 00:09:49,297
any intention of
getting his hair wet.

264
00:09:49,297 --> 00:09:50,381
[Roberto] Come on.

265
00:09:50,381 --> 00:09:51,674
[Gordon Ramsay]
For me, as usual,

266
00:09:51,674 --> 00:09:53,092
it's a different story.

267
00:09:53,092 --> 00:09:57,346
[Roberto] You jump on
it like a horse, yeah, okay.

268
00:09:58,180 --> 00:10:02,518
Now, okay, not like a horse.

269
00:10:03,936 --> 00:10:05,771
[Gordon Ramsay] Seriously?

270
00:10:05,771 --> 00:10:07,607
Oh, [bleep].

271
00:10:11,819 --> 00:10:13,946
This is crazy, man.

272
00:10:13,946 --> 00:10:15,573
I'm 220 pounds, six foot, two.

273
00:10:15,573 --> 00:10:18,618
I wasn't built to float on a
piece of foam, let me tell you.

274
00:10:18,618 --> 00:10:21,454
Roberto! Seriously?

275
00:10:21,454 --> 00:10:23,497
This is a crazy idea.

276
00:10:23,497 --> 00:10:25,958
[Pedro] Come on. Come in here.

277
00:10:27,752 --> 00:10:30,296
[Gordon Ramsay] [bleep], now.

278
00:10:33,883 --> 00:10:35,384
[Roberto] Come on.

279
00:10:35,384 --> 00:10:37,094
[Gordon Ramsay] Pedro.

280
00:10:37,094 --> 00:10:39,430
Good to see you, sir.

281
00:10:40,264 --> 00:10:42,767
[Roberto] Pedro, <i>agua.</i>

282
00:10:43,517 --> 00:10:44,685
- Man.
- Water.

283
00:10:44,685 --> 00:10:45,978
[Pedro] Come on.
Come on, I'm waving!

284
00:10:45,978 --> 00:10:47,438
[Gordon Ramsay] Hey,
come on, man, we made it.

285
00:10:47,438 --> 00:10:48,606
[Roberto] We made it. Alive.

286
00:10:48,606 --> 00:10:51,192
[Gordon Ramsay]
Pedro. Good to see you.

287
00:10:51,192 --> 00:10:52,443
[Pedro] How are you?
Good to see you, my friend.

288
00:10:52,443 --> 00:10:53,527
[Gordon Ramsay]
Oh my goodness, me.

289
00:10:53,527 --> 00:10:54,654
Man, what a workout.

290
00:10:54,654 --> 00:10:55,988
- Yes, sir.
- And I'm amazed.

291
00:10:55,988 --> 00:10:57,948
[Gordon Ramsay] This
thing kept me afloat.

292
00:10:57,948 --> 00:11:00,660
A little piece of
Cuban ingenuity, right?

293
00:11:00,660 --> 00:11:03,037
- Yes, sir.
- And what are we fishing for?

294
00:11:03,037 --> 00:11:04,121
[Pedro] Lionfish.

295
00:11:04,121 --> 00:11:05,206
[Gordon Ramsay]
All right, beautiful.

296
00:11:05,206 --> 00:11:06,624
But this is way too
shallow to spear fish.

297
00:11:06,624 --> 00:11:07,917
Come on, seriously,
where are we going?

298
00:11:07,917 --> 00:11:10,127
[Roberto] We have to go
across that mountain and

299
00:11:10,127 --> 00:11:12,254
I'm going to show
you a beautiful place.

300
00:11:12,254 --> 00:11:13,798
That's where your fishes are.

301
00:11:13,798 --> 00:11:15,299
[Pedro] Come on.

302
00:11:15,299 --> 00:11:17,343
[Gordon Ramsay]
Roberto, I'm gonna kill you.

303
00:11:19,095 --> 00:11:21,972
Lionfish are invasive,
predatory reef fish that

304
00:11:21,972 --> 00:11:24,684
have become a terror in
that have become a terror in

305
00:11:24,684 --> 00:11:27,937
They are voracious eaters
that devour everything in sight,

306
00:11:27,937 --> 00:11:30,856
and leave behind a
path of destruction.

307
00:11:30,856 --> 00:11:32,775
Shielded by
their venomous spines,

308
00:11:32,775 --> 00:11:35,111
which in humans can
lead to painful swelling,

309
00:11:35,111 --> 00:11:38,823
heart palpitations, and
on rare occasions, death.

310
00:11:38,823 --> 00:11:41,867
They have no natural
predators to keep them in check.

311
00:11:42,493 --> 00:11:45,913
Lionfish are evasive,
incredibly detrimental to

312
00:11:45,913 --> 00:11:48,290
the ecosystem but
more importantly,

313
00:11:48,290 --> 00:11:50,668
not really featured
here on menus, right?

314
00:11:51,127 --> 00:11:52,878
[Pedro] Not very
popular, you know?

315
00:11:52,878 --> 00:11:53,963
- Not very popular.
- No.

316
00:11:53,963 --> 00:11:56,006
[Gordon Ramsay] While lionfish
are said to be incredibly tasty,

317
00:11:56,006 --> 00:11:57,633
they haven't hit
the mainstream yet,

318
00:11:57,633 --> 00:12:00,136
mostly because they're
dangerous spines can make

319
00:12:00,136 --> 00:12:02,722
them a tricky fish
to catch and clean.

320
00:12:02,722 --> 00:12:05,599
Wow. So, this is the spot?

321
00:12:08,269 --> 00:12:10,146
These fish are dangerous, right?

322
00:12:10,146 --> 00:12:12,148
- Yeah, it's very bad, you know.
- Yeah.

323
00:12:12,148 --> 00:12:14,233
[Pedro] Very good for,
for eat, you know.

324
00:12:14,233 --> 00:12:15,443
[Gordon Ramsay] I've
dived for them before but

325
00:12:15,443 --> 00:12:17,820
I've never spear fished for
them as, what's the technique?

326
00:12:18,154 --> 00:12:19,864
[Pedro] We can
use the harpoon.

327
00:12:19,864 --> 00:12:21,365
Hawaiiana, we
call it in Spanish.

328
00:12:21,365 --> 00:12:22,658
- Hawaiiana.
- Yeah.

329
00:12:22,658 --> 00:12:24,160
[Roberto] Yes, you
say it, Hawaiian harpoon.

330
00:12:24,160 --> 00:12:25,661
- Hawaiian harpoon.
- Use them by your hand.

331
00:12:25,661 --> 00:12:27,830
[Gordon Ramsay] Yes. How,
how deep are we diving?

332
00:12:27,830 --> 00:12:30,166
[Pedro] Maximum maybe
three, four or five meters.

333
00:12:30,166 --> 00:12:31,625
[Gordon Ramsay] I know you
don't want to get your hair wet,

334
00:12:31,625 --> 00:12:32,543
but where's the steps?

335
00:12:32,543 --> 00:12:34,795
[Roberto] There are
no steps, so you're jumping.

336
00:12:34,795 --> 00:12:36,422
- Oh my God.
- Are you ready?

337
00:12:36,422 --> 00:12:38,257
[Gordon Ramsay] Yes, sir.

338
00:12:39,759 --> 00:12:41,051
This coastline is rugged.

339
00:12:41,051 --> 00:12:42,928
There's no stairs, there's no,

340
00:12:42,928 --> 00:12:44,138
there's no ladders.

341
00:12:44,138 --> 00:12:45,306
You're jumping.

342
00:12:45,306 --> 00:12:48,517
So, it's, all right,
buckle up and go.

343
00:13:02,948 --> 00:13:04,200
The minute you hit the water,

344
00:13:04,200 --> 00:13:06,911
the visibility
below is breathtaking.

345
00:13:06,911 --> 00:13:10,998
But it's so still
that it's almost spooky.

346
00:13:13,417 --> 00:13:15,836
From the surface, we
scan the coral below

347
00:13:15,836 --> 00:13:18,172
in search of our
prey and it doesn't take

348
00:13:18,172 --> 00:13:20,841
long before Pedro
spots a lionfish,

349
00:13:20,841 --> 00:13:23,427
it's venomous spines
sticking out from underneath

350
00:13:23,427 --> 00:13:25,429
a coral head.

351
00:13:29,183 --> 00:13:32,478
From a safe distance,
he manages to spear it.

352
00:13:32,478 --> 00:13:35,689
It's not pretty, but considering
the damage these fish do,

353
00:13:35,689 --> 00:13:37,483
every one removed from the reef,

354
00:13:37,483 --> 00:13:40,945
gives the native species
a better shot at recovery.

355
00:13:42,947 --> 00:13:44,740
Now it's my turn.

356
00:13:44,740 --> 00:13:47,743
And Pedro points
out a pair of lionfish.

357
00:13:50,371 --> 00:13:54,166
I take one deep breath and head
down and pull back my spear and

358
00:13:54,166 --> 00:13:55,960
aim it at the fish.

359
00:13:58,504 --> 00:14:01,465
Damn, and it's back
to the surface for air.

360
00:14:04,301 --> 00:14:07,221
[bleep], [bleep], damn.

361
00:14:10,140 --> 00:14:13,227
I take another breath
and dive down again.

362
00:14:13,227 --> 00:14:16,146
But the fish
aren't anywhere in sight.

363
00:14:24,822 --> 00:14:28,325
I finally spot one of them
lurking under a coral head.

364
00:14:30,202 --> 00:14:35,249
I manage to force it out of
his hiding spot and spear it.

365
00:14:38,002 --> 00:14:39,336
[Pedro] You got it.

366
00:14:39,336 --> 00:14:41,213
- Woo!
- Woo!

367
00:14:41,213 --> 00:14:43,048
[Roberto] Yeah, you got it.

368
00:14:43,048 --> 00:14:44,508
Great job, guys.

369
00:14:44,508 --> 00:14:45,759
[Gordon Ramsay]
My fish may be tiny,

370
00:14:45,759 --> 00:14:47,761
but I like to think that
when it comes to lionfish,

371
00:14:47,761 --> 00:14:49,847
size doesn't matter.

372
00:14:49,847 --> 00:14:51,974
The fact that I got
one is all that counts.

373
00:14:52,141 --> 00:14:53,851
[Gordon Ramsay] There
was one under the cave.

374
00:14:55,144 --> 00:14:56,478
[Pedro] Well done, bud.

375
00:14:56,478 --> 00:14:57,605
Bravo!

376
00:14:58,480 --> 00:15:00,733
[Gordon Ramsay] There's a dual
dimension with this lionfish at

377
00:15:00,733 --> 00:15:02,192
the table in the final cook.

378
00:15:02,192 --> 00:15:03,694
They're evasive,
they need to be eaten.

379
00:15:03,694 --> 00:15:06,989
And so, I'm gonna
bring a little bit of heat,

380
00:15:06,989 --> 00:15:09,158
a little bit of sourness,
a little bit of sweetness to

381
00:15:09,158 --> 00:15:12,244
this fish and sort
of blow their minds.

382
00:15:16,707 --> 00:15:18,542
I finally talked
Roberto into letting me

383
00:15:18,542 --> 00:15:20,669
take the car on my own.

384
00:15:20,669 --> 00:15:22,421
So, with my lionfish in the bag,

385
00:15:22,421 --> 00:15:26,133
I'm heading to the far western
corner of the island to Viñales,

386
00:15:26,133 --> 00:15:28,802
a region that's a
three hour drive from Havana.

387
00:15:28,802 --> 00:15:32,014
I've connected with Miami
based Cuban chef Mika Leon,

388
00:15:32,014 --> 00:15:34,183
who comes here
often for inspiration,

389
00:15:34,183 --> 00:15:37,269
something I hope
she'll help me find as well.

390
00:15:37,269 --> 00:15:39,480
How fortunate am I,
the fact that you're here

391
00:15:39,480 --> 00:15:40,898
at the same time?

392
00:15:40,898 --> 00:15:42,775
Coming up for
some R and D, right?

393
00:15:42,775 --> 00:15:44,985
[Mika Leon] Yeah, well, I'm
opening another Cuban restaurant

394
00:15:44,985 --> 00:15:47,029
So, what better place
than Cuba come back to

395
00:15:47,029 --> 00:15:48,447
my roots for inspiration?

396
00:15:48,447 --> 00:15:51,325
Lucky that you're here and
you're trying to beat Chef Luis.

397
00:15:51,325 --> 00:15:52,368
So, what are you looking for?

398
00:15:52,368 --> 00:15:53,744
[Gordon] Personally, you know
how competitive I am, right?

399
00:15:53,744 --> 00:15:54,828
[Mika Leon] I know, so am I.

400
00:15:54,828 --> 00:15:56,246
[Gordon Ramsay] And don't
you ever change that, girl,

401
00:15:56,246 --> 00:15:57,498
let me tell you.

402
00:15:57,498 --> 00:16:00,292
So, Luis has told me to
get into the countryside,

403
00:16:00,292 --> 00:16:01,961
get your hands dirty.

404
00:16:01,961 --> 00:16:05,130
And there's one ingredient that
I'm desperate to work with...

405
00:16:05,130 --> 00:16:06,882
- Tobacco leaves...
- Oh.

406
00:16:06,882 --> 00:16:09,385
[Gordon Ramsay] Just to see
it from the sea to the plant

407
00:16:09,385 --> 00:16:12,554
and then fingers crossed,
and getting a couple of leaves

408
00:16:12,554 --> 00:16:17,142
and trying to blend
that rich tobacco flavor.

409
00:16:17,142 --> 00:16:18,769
[Mika Leon] Well, you came
to the right place because

410
00:16:18,769 --> 00:16:20,479
one of my dear friends Jose,

411
00:16:20,479 --> 00:16:23,065
is one of the best
tobacco producers in the town.

412
00:16:23,065 --> 00:16:24,191
- Really?
- So...

413
00:16:24,191 --> 00:16:26,402
[Gordon Ramsay] What I
am noticing immediately is,

414
00:16:26,402 --> 00:16:28,404
is the sparsity.

415
00:16:28,404 --> 00:16:30,698
There's no food markets
that are flourishing.

416
00:16:30,698 --> 00:16:31,991
There's no spice markets.

417
00:16:31,991 --> 00:16:33,075
There's no butchers,

418
00:16:33,075 --> 00:16:34,493
no fishmongers,
everything's hidden.

419
00:16:34,493 --> 00:16:36,036
[Mika Leon] It's what we
would call the Cuban connection,

420
00:16:36,036 --> 00:16:38,831
who you know and who knows
who and trying to find that

421
00:16:38,831 --> 00:16:40,416
ingredient you're
trying to work with.

422
00:16:40,416 --> 00:16:41,375
[Gordon Ramsay] Wow. Wow.

423
00:16:41,375 --> 00:16:42,626
[Mika Leon] This is gonna
be challenging for you.

424
00:16:42,626 --> 00:16:43,961
[Gordon Ramsay] Girl,
are you trying to scare me?

425
00:16:43,961 --> 00:16:45,963
[Mika Leon] No, I'm trying to
get you ready to beat Chef Luis.

426
00:16:45,963 --> 00:16:47,214
[Gordon Ramsay] Geez.

427
00:16:47,214 --> 00:16:48,465
[Mika Leon] Consider
me your Cuban sous chef.

428
00:16:48,465 --> 00:16:50,384
- Game on.
- Let's do it.

429
00:16:56,682 --> 00:16:59,351
[Gordon Ramsay] Viñales is
a fertile agricultural region

430
00:16:59,351 --> 00:17:01,812
where traditional farming
methods have been practiced

431
00:17:01,812 --> 00:17:03,689
since the 17th century.

432
00:17:03,689 --> 00:17:06,400
The valley here is
known for its tobacco fields,

433
00:17:06,400 --> 00:17:08,527
but Mika's had me stop
in a spot where there's

434
00:17:08,527 --> 00:17:10,446
not a tobacco plant in sight.

435
00:17:10,446 --> 00:17:12,865
I'm getting the feeling
she's up to something.

436
00:17:12,865 --> 00:17:14,241
Where are we going, please?

437
00:17:14,241 --> 00:17:16,076
[Mika Leon] I'm taking you
on a little shortcut since

438
00:17:16,076 --> 00:17:17,453
that drive was so long.

439
00:17:17,453 --> 00:17:18,662
[Gordon Ramsay] A shortcut.

440
00:17:18,662 --> 00:17:20,247
[Mika Leon] To get to
the field, the fastest way

441
00:17:20,247 --> 00:17:21,582
is through the mountain.

442
00:17:21,582 --> 00:17:23,250
[Gordon Ramsay]
Through the mountain?

443
00:17:23,250 --> 00:17:24,585
[laughter]

444
00:17:24,585 --> 00:17:26,879
- Through there?
- Yeah.

445
00:17:26,879 --> 00:17:29,757
- And why do we need these?
- You'll see.

446
00:17:29,757 --> 00:17:32,342
[Gordon Ramsay] Girl, you've
lost the plot, seriously.

447
00:17:32,342 --> 00:17:33,844
[Mika Leon] Watch
your head, Gordon.

448
00:17:33,844 --> 00:17:35,888
[Gordon Ramsay] What
in the hell are we doing?

449
00:17:41,477 --> 00:17:43,604
[Mika Leon] I think I'm
gonna skip my yoga today.

450
00:17:43,604 --> 00:17:45,606
And I think there's
gonna be our little workout,

451
00:17:45,606 --> 00:17:47,649
you're gonna have to hunch down.

452
00:17:47,649 --> 00:17:48,776
[Gordon Ramsay] [bleep].

453
00:17:48,776 --> 00:17:50,569
[Mika Leon] Careful,
watch your head, Gordon.

454
00:17:50,569 --> 00:17:52,404
[Gordon Ramsay] My God.

455
00:17:52,404 --> 00:17:55,783
Where are we going? Seriously.

456
00:17:56,492 --> 00:17:57,993
[Mika Leon] Watch
your step, Gordon.

457
00:17:57,993 --> 00:17:59,536
[Gordon Ramsay] What the hell?

458
00:17:59,536 --> 00:18:01,205
What are those
kayaks doing down there?

459
00:18:01,205 --> 00:18:02,748
[Mika Leon] We're kayaking.

460
00:18:02,748 --> 00:18:05,250
[Gordon Ramsay] Oh my God.
Girl, you've lost the plot.

461
00:18:05,250 --> 00:18:06,877
[Mika Leon] It's,
it's faster, Gordon.

462
00:18:06,877 --> 00:18:08,545
[Gordon Ramsay] You
have to be kidding me.

463
00:18:08,545 --> 00:18:09,630
Seriously.

464
00:18:09,630 --> 00:18:12,091
I just want tobacco fields.

465
00:18:12,091 --> 00:18:13,842
I don't want a
massive adventure.

466
00:18:13,842 --> 00:18:14,968
Look at these.

467
00:18:14,968 --> 00:18:16,887
[Mika Leon] I
promise it'll be worth it.

468
00:18:17,221 --> 00:18:19,431
[rushing water]

469
00:18:19,431 --> 00:18:21,350
[Gordon Ramsay]
You're mad. Seriously.

470
00:18:21,350 --> 00:18:22,392
[Mika Leon] Gordon.

471
00:18:22,392 --> 00:18:23,519
[Gordon Ramsay]
No, no, let's go. Honestly.

472
00:18:23,519 --> 00:18:25,020
[Mika Leon] We're trying to
make you work for your grub.

473
00:18:25,020 --> 00:18:26,980
[Gordon Ramsay]
Work for my grub?

474
00:18:28,065 --> 00:18:30,484
And if it's not nerve
wracking enough being

475
00:18:30,484 --> 00:18:33,278
underground in a kayak,
Mika tries to distract me

476
00:18:33,278 --> 00:18:36,115
with another nugget
of helpful information.

477
00:18:36,115 --> 00:18:38,158
[Mika Leon] You know,
consider yourself lucky that

478
00:18:38,158 --> 00:18:42,454
it's not raining today because
when the water levels go up,

479
00:18:42,454 --> 00:18:45,207
we'd technically be
underwater right now.

480
00:18:45,207 --> 00:18:48,252
And if you look up here,
there's a little bit of a,

481
00:18:48,252 --> 00:18:50,504
of a chandelier formation.

482
00:18:50,504 --> 00:18:52,714
[Gordon Ramsay] That
is absolutely stunning.

483
00:18:52,714 --> 00:18:53,841
[Mika Leon] Don't
they actually look like

484
00:18:53,841 --> 00:18:55,425
upside down tobacco leaves?

485
00:18:55,425 --> 00:18:56,927
[Gordon Ramsay] I
don't [bleep] know because

486
00:18:56,927 --> 00:18:58,512
I haven't seen the
tobacco field yet.

487
00:18:58,512 --> 00:18:59,680
[laughs]

488
00:18:59,680 --> 00:19:01,849
[Mika Leon] We're
almost there, I promise.

489
00:19:01,849 --> 00:19:04,309
- Oh, sorry.
- This guy's trying to kill me.

490
00:19:04,309 --> 00:19:05,602
[Gordon Ramsay] [bleep].

491
00:19:05,602 --> 00:19:07,938
While I do appreciate
the Cuban cave tour,

492
00:19:07,938 --> 00:19:10,357
my Scottish butt can't
wait to get out of this boat

493
00:19:10,357 --> 00:19:12,860
and into the tobacco fields.

494
00:19:12,860 --> 00:19:14,903
There's light,
there's light, girl!

495
00:19:14,903 --> 00:19:17,531
[Mika Leon] I told you I
wouldn't steer you wrong.

496
00:19:17,531 --> 00:19:20,159
I'm gonna have some
mojitos and tobacco for you.

497
00:19:20,159 --> 00:19:21,952
[Gordon Ramsay]
Look at that down there,

498
00:19:21,952 --> 00:19:23,745
this is incredible by the way.

499
00:19:23,745 --> 00:19:26,415
- It is beautiful.
- Oh my goodness, me.

500
00:19:26,415 --> 00:19:28,667
[Mika Leon] You know, it's
off the beaten path but some of

501
00:19:28,667 --> 00:19:31,003
the most beautiful
places that you can visit.

502
00:19:31,003 --> 00:19:32,379
[Gordon Ramsay]
Wow. Absolutely.

503
00:19:32,379 --> 00:19:34,214
Watch out, watch out!

504
00:19:34,214 --> 00:19:35,549
Oops.

505
00:19:35,549 --> 00:19:37,050
- Damn.
- Wait.

506
00:19:37,050 --> 00:19:39,511
[Gordon Ramsay]
We made it. We made it.

507
00:19:39,511 --> 00:19:41,263
Yes!

508
00:19:43,056 --> 00:19:47,394
You think of Cuba in the smack,
bang middle of the Caribbean.

509
00:19:47,394 --> 00:19:49,688
This is a million miles away
from any Caribbean island.

510
00:19:49,688 --> 00:19:50,981
This is, this is real.

511
00:19:50,981 --> 00:19:52,983
Forget the glitz,
forget the glamour.

512
00:19:52,983 --> 00:19:54,693
This is Cuba.

513
00:19:56,904 --> 00:19:58,572
With Mika's cruise behind us,

514
00:19:58,572 --> 00:20:03,285
it's out into the fields where
she's told me tobacco awaits.

515
00:20:03,285 --> 00:20:05,704
Right about now, I'm
wondering why didn't I just

516
00:20:05,704 --> 00:20:07,873
buy a cigar back in Havana?

517
00:20:07,873 --> 00:20:09,166
[Mika Leon] <i>Hola,</i> Jose.

518
00:20:09,166 --> 00:20:10,167
[Jose] [in Spanish]
Hello, friend.

519
00:20:10,167 --> 00:20:10,959
[Mika Leon] How are you?

520
00:20:10,959 --> 00:20:12,085
[Jose] Fine and you?

521
00:20:12,085 --> 00:20:13,921
[Mika Leon] I introduce
my friend, Chef Gordon.

522
00:20:13,921 --> 00:20:14,796
[Jose] It's a pleasure.

523
00:20:14,796 --> 00:20:16,006
- [in Spanish] It's a pleasure.
- [in Spanish] It's a pleasure.

524
00:20:16,006 --> 00:20:19,134
[Mika Leon] We came rowing from
the caves for tobacco leaves.

525
00:20:19,259 --> 00:20:20,886
<i>- Sí, sí.</i>
- He has tobacco leaves?

526
00:20:21,011 --> 00:20:22,095
[Mika Leon] You have them?

527
00:20:22,554 --> 00:20:24,097
[Jose] But... he has to work.

528
00:20:24,473 --> 00:20:26,308
- By doing what?
- Oh.

529
00:20:26,308 --> 00:20:28,143
[Gordon Ramsay] [bleep].

530
00:20:28,143 --> 00:20:29,728
Come on, Jose, seriously.

531
00:20:29,728 --> 00:20:30,896
First of all, the cave.

532
00:20:30,896 --> 00:20:32,314
Seriously? So.

533
00:20:32,314 --> 00:20:33,398
[Jose] I can show.

534
00:20:33,398 --> 00:20:35,234
[Gordon Ramsay] Yeah,
please, you demo, demo, please.

535
00:20:36,276 --> 00:20:37,653
Got you, so we're
just turning it up.

536
00:20:37,653 --> 00:20:38,737
Got you.

537
00:20:38,737 --> 00:20:40,739
- You can try now.
- Yes.

538
00:20:41,907 --> 00:20:43,075
I mean, seriously.

539
00:20:43,075 --> 00:20:44,910
[Jose] But slowly. Slowly.

540
00:20:44,910 --> 00:20:47,412
Not stronger, slow.

541
00:20:47,412 --> 00:20:49,998
The tobacco leaf is like a lady.

542
00:20:49,998 --> 00:20:51,750
[Gordon Ramsay]
It's like a lady.

543
00:20:51,750 --> 00:20:53,460
[Jose] You have to be slowly.

544
00:20:53,460 --> 00:20:55,879
[Gordon Ramsay] Slowly.
Has he been smoking?

545
00:20:55,879 --> 00:20:57,464
[speaking Spanish].

546
00:20:57,464 --> 00:20:59,758
- No.
- Cigars?

547
00:20:59,758 --> 00:21:01,635
[speaking Spanish].

548
00:21:01,635 --> 00:21:03,804
- [in Spanish] A little.
- [in Spanish] A little.

549
00:21:03,804 --> 00:21:07,015
[Jose] I have other things,
more easy for you.

550
00:21:07,015 --> 00:21:08,308
[Gordon Ramsay] Easier, no,
I don't mind working.

551
00:21:08,308 --> 00:21:09,393
Trust me.

552
00:21:09,393 --> 00:21:12,145
- Rolling the cigar.
- Rolling the cigar. Shall we?

553
00:21:12,145 --> 00:21:13,897
- Let's do it.
- Let's go?

554
00:21:13,897 --> 00:21:15,691
[Gordon Ramsay]
[in Spanish] Yes, thank you.

555
00:21:17,859 --> 00:21:19,069
Okay, shall we?

556
00:21:19,069 --> 00:21:20,195
[Jose] No, no, no,
no, no, not here.

557
00:21:20,195 --> 00:21:21,405
- Ooh...
- This is my table.

558
00:21:21,405 --> 00:21:22,823
[Gordon Ramsay] Your table.
I just want to sit down.

559
00:21:22,823 --> 00:21:24,491
[Mika Leon] I think you
tried to sit in his seat.

560
00:21:24,491 --> 00:21:26,994
- You have to sit here.
- Oh, is this your chair? Okay.

561
00:21:26,994 --> 00:21:28,161
[Mika Leon] I guess it's the...

562
00:21:28,161 --> 00:21:30,872
[Gordon Ramsay] I'm joking,
I'm joking okay, okay, okay.

563
00:21:30,872 --> 00:21:33,333
Oh my God. Got you.

564
00:21:34,209 --> 00:21:35,627
Finally, look at those.

565
00:21:35,627 --> 00:21:37,212
These are beautiful.

566
00:21:37,212 --> 00:21:41,174
[Jose] These have spent
45 days after being picked...

567
00:21:41,174 --> 00:21:44,553
...and dried in a
plastic bag to cure the leaves.

568
00:21:44,553 --> 00:21:46,054
[Gordon Ramsay] They smell
so sweet, that's what it is.

569
00:21:46,054 --> 00:21:47,014
[speaking Spanish].

570
00:21:47,014 --> 00:21:48,098
[Gordon Ramsay]
That's incredible.

571
00:21:48,307 --> 00:21:49,349
[Jose] Do the same thing I do.

572
00:21:49,558 --> 00:21:51,893
First we remove the stem.

573
00:21:52,144 --> 00:21:55,605
[Mika Leon] First,
take the stem off, gently.

574
00:21:56,940 --> 00:21:57,941
[Jose] No, no... not like that.

575
00:21:58,317 --> 00:22:00,027
- Try again.
- <i>Sí,</i> thank you.

576
00:22:00,027 --> 00:22:01,361
[Gordon Ramsay] <i>Gracias.</i>

577
00:22:01,361 --> 00:22:02,446
[Mika Leon] Ah, <i>sí.</i>

578
00:22:02,446 --> 00:22:04,239
[Gordon Ramsay] There we go,
I've got it, I've got it.

579
00:22:05,198 --> 00:22:06,992
[Jose] He's doing it backward.

580
00:22:06,992 --> 00:22:08,160
[Mika Leon] You're
doing it counterclockwise.

581
00:22:08,160 --> 00:22:09,661
[Gordon Ramsay] Oh, upside down.

582
00:22:10,203 --> 00:22:11,621
- Okay.
- Oh.

583
00:22:11,997 --> 00:22:13,165
[Jose] Ok, that's better.

584
00:22:13,874 --> 00:22:15,792
[Mika Leon] A lot better now.

585
00:22:15,792 --> 00:22:18,837
This is what you're gonna
use to roll the filling in.

586
00:22:18,837 --> 00:22:22,215
[Gordon Ramsay] Right. This
reminds me of rolling pasta.

587
00:22:22,799 --> 00:22:25,218
[Jose] And you place
these on the inside.

588
00:22:25,635 --> 00:22:28,430
- The waste, the ends.
- Yes. Yeah.

589
00:22:28,430 --> 00:22:29,639
[Mika Leon] And then
you start rolling it from

590
00:22:29,639 --> 00:22:31,350
the back end forward.

591
00:22:31,683 --> 00:22:32,684
[Gordon Ramsay] I
don't need a cigarette.

592
00:22:32,684 --> 00:22:33,894
I just need to
use it for cooking.

593
00:22:35,395 --> 00:22:37,481
[Jose] You have to
roll it and bring it back.

594
00:22:38,523 --> 00:22:39,858
[Jose] No, no, no, just once.

595
00:22:39,858 --> 00:22:41,109
[laughs]

596
00:22:41,109 --> 00:22:42,944
No, no, no, no.

597
00:22:43,362 --> 00:22:45,781
[Jose] No, only
in one direction.

598
00:22:45,906 --> 00:22:47,324
[Jose] You have to do faster.

599
00:22:47,324 --> 00:22:49,826
[Mika Leon] You just
go one direction forward.

600
00:22:50,786 --> 00:22:52,329
[speaking Spanish]

601
00:22:52,329 --> 00:22:54,289
[Jose] My children,
three years old and

602
00:22:54,289 --> 00:22:56,333
can roll better than, than you.

603
00:22:56,458 --> 00:22:58,835
[Jose] I think you
won't be able to smoke.

604
00:22:59,252 --> 00:23:00,837
[Mika Leon] He said, "I don't
think you're smoking it today."

605
00:23:00,837 --> 00:23:03,465
[Gordon Ramsay] No, [bleep]
Snoop Dogg could smoke this one.

606
00:23:03,465 --> 00:23:04,925
[laughter]

607
00:23:04,925 --> 00:23:06,676
[Gordon Ramsay] Jose
finishes the cigar by

608
00:23:06,676 --> 00:23:09,596
rolling it in a
hand-picked outer leaf.

609
00:23:09,596 --> 00:23:12,516
This guy could
teach a master class.

610
00:23:13,350 --> 00:23:14,476
Yeah, come on.

611
00:23:14,476 --> 00:23:16,019
I mean, that is beautiful.

612
00:23:16,019 --> 00:23:18,563
Seriously, I mean,
what a work of art.

613
00:23:18,563 --> 00:23:20,524
I, I'll, I'll think of a
way I can cook with this,

614
00:23:20,524 --> 00:23:24,152
but I mean, I just, I can't
believe we get that from these.

615
00:23:24,528 --> 00:23:26,405
[Jose] But I can show him
something that I've cooked,

616
00:23:26,405 --> 00:23:28,448
that we've cooked.

617
00:23:28,573 --> 00:23:30,283
[Gordon Ramsay]
Serious? As good as this?

618
00:23:30,283 --> 00:23:31,535
- Yes.
- Shall we?

619
00:23:31,535 --> 00:23:33,829
- Let's do it.
- Let's go.

620
00:23:33,829 --> 00:23:35,705
[Gordon Ramsay] Oh
my God, how difficult was that.

621
00:23:35,705 --> 00:23:37,958
While the tobacco we
just rolled won't get smoked

622
00:23:37,958 --> 00:23:39,251
until the final cook,

623
00:23:39,251 --> 00:23:43,088
Jose shows us something that's
actually smoking right now.

624
00:23:43,922 --> 00:23:45,507
What the hell is that thing?

625
00:23:45,632 --> 00:23:47,259
[Jose] Grilled pork.

626
00:23:47,551 --> 00:23:48,593
[Mika Leon] He
made you a lechona.

627
00:23:48,593 --> 00:23:49,928
- Lechona.
- Pork.

628
00:23:49,928 --> 00:23:51,596
- There's a pig in there?
- Yeah.

629
00:23:51,763 --> 00:23:53,390
[Jose] Banana leaves.

630
00:23:53,390 --> 00:23:54,516
[Mika Leon] So
these are banana leaves.

631
00:23:54,516 --> 00:23:55,600
[Gordon Ramsay] Bloody hell.

632
00:23:55,600 --> 00:23:56,852
[Mika Leon] Kind of
like in a hammock method.

633
00:23:56,852 --> 00:23:58,895
[Jose] The flames hit it,
and we add guava leaves

634
00:23:58,895 --> 00:24:01,064
to give it better...

635
00:24:01,189 --> 00:24:02,607
[Gordon Ramsay] And the
method this gentleman here,

636
00:24:02,607 --> 00:24:04,985
he's just swinging the pig?

637
00:24:05,610 --> 00:24:08,113
[Jose] It has to be here
approximately 8 to 10 hours.

638
00:24:08,613 --> 00:24:09,990
[Gordon Ramsay] I've never
seen since a glamorous pig in

639
00:24:09,990 --> 00:24:11,283
a hammock, let me tell you.

640
00:24:11,283 --> 00:24:13,076
What an amazing idea.

641
00:24:13,493 --> 00:24:14,411
[Jose] Want a taste?

642
00:24:14,744 --> 00:24:15,912
- How crispy is that?
- You want to try it?

643
00:24:15,912 --> 00:24:17,998
[Gordon Ramsay] I'd love some,
look how crispy that is there.

644
00:24:18,832 --> 00:24:22,002
We just literally
pick it off the hammock?

645
00:24:22,002 --> 00:24:23,879
Oh my God. <i>Gracias.</i>

646
00:24:23,879 --> 00:24:25,172
[Mika Leon] That's gold.

647
00:24:25,172 --> 00:24:26,423
[crunching]

648
00:24:26,423 --> 00:24:27,799
[Gordon Ramsay] Oh my God.

649
00:24:27,799 --> 00:24:29,885
[Mika Leon] And it's
a pig from the farm, too.

650
00:24:31,094 --> 00:24:32,721
Crispy.

651
00:24:34,055 --> 00:24:36,266
[Gordon Ramsay]
It's so good. Honestly.

652
00:24:36,266 --> 00:24:37,517
[speaking Spanish].

653
00:24:37,517 --> 00:24:38,852
[Gordon Ramsay] Do you
mind if I just go and just

654
00:24:38,852 --> 00:24:40,187
take a little bit
of the pork butt?

655
00:24:40,187 --> 00:24:41,855
<i>- Sí, sí.</i>
- <i>Sí,</i> oh my Lord.

656
00:24:41,855 --> 00:24:43,273
[Gordon Ramsay] Oh my.

657
00:24:43,398 --> 00:24:45,025
[Jose] Do you like?
Did you like it?

658
00:24:45,025 --> 00:24:46,109
[Gordon Ramsay] Oh my Lord.

659
00:24:46,109 --> 00:24:47,194
[speaking Spanish].

660
00:24:47,194 --> 00:24:48,570
[Gordon Ramsay]
That is delicious.

661
00:24:48,570 --> 00:24:52,073
Sorry, [bleep] off.

662
00:24:53,116 --> 00:24:56,036
[speaking Spanish].

663
00:24:57,370 --> 00:24:58,747
[Gordon Ramsay] Wow.

664
00:24:58,747 --> 00:25:02,375
It's so succulent and
incredibly flavorsome, honestly,

665
00:25:02,375 --> 00:25:03,877
I just want to go in a chair,

666
00:25:03,877 --> 00:25:06,213
knife and fork, and
just sit here and eat.

667
00:25:06,213 --> 00:25:08,089
What an amazing
way to cook a pig.

668
00:25:08,089 --> 00:25:09,174
I mean, it's delicious.

669
00:25:09,174 --> 00:25:12,427
I'd love to go up against
Luis and, and use this.

670
00:25:12,427 --> 00:25:15,305
But how do I go up against
him and spend, you know,

671
00:25:15,305 --> 00:25:18,099
from 3:00 in the morning
swinging this freaking thing?

672
00:25:18,099 --> 00:25:19,893
[Mika Leon] I'll volunteer
myself as your sous chef.

673
00:25:19,893 --> 00:25:20,936
[Gordon Ramsay] Serious?

674
00:25:20,936 --> 00:25:22,395
[Mika Leon] Yeah, I'm trying
to get you to beat Chef Luis.

675
00:25:22,395 --> 00:25:24,814
[Gordon Ramsay]
You'll swing the hammock.

676
00:25:24,814 --> 00:25:25,982
[Mika Leon] I'll
babysit your pig.

677
00:25:25,982 --> 00:25:27,067
[Gordon Ramsay]
That would be amazing.

678
00:25:27,067 --> 00:25:28,652
- Let's do it.
- One final request.

679
00:25:28,652 --> 00:25:31,488
[Gordon Ramsay] Can I borrow
the hammock just for 24 hours?

680
00:25:32,531 --> 00:25:34,032
[Jose] No.

681
00:25:39,913 --> 00:25:42,749
[Jose] This belongs to the
family. We don't loan it out...

682
00:25:43,124 --> 00:25:44,501
[Mika Leon] It stays
in the family, Gordon.

683
00:25:44,501 --> 00:25:46,878
[Gordon Ramsay] But we are
family, we look like brothers.

684
00:25:47,128 --> 00:25:48,421
[Jose] But...

685
00:25:49,047 --> 00:25:50,382
I can help you build one.

686
00:25:50,382 --> 00:25:52,592
[Gordon Ramsay]
Seriously? Exactly like this?

687
00:25:52,926 --> 00:25:53,760
[Jose] Yes.

688
00:25:55,345 --> 00:25:57,389
[Jose] I will show
you the, the metals.

689
00:25:57,389 --> 00:25:59,349
[Gordon Ramsay] The metals.
So, these are the...

690
00:25:59,349 --> 00:26:01,560
- To make it.
- Wow.

691
00:26:01,768 --> 00:26:02,894
[Jose] The biggest ones.

692
00:26:02,894 --> 00:26:03,979
- The biggest ones.
- The biggest ones.

693
00:26:03,979 --> 00:26:06,064
[Gordon Ramsay] Where
are these from, Jose?

694
00:26:06,064 --> 00:26:07,857
[speaking Spanish].

695
00:26:09,025 --> 00:26:10,360
[Jose] From the
roof of the house.

696
00:26:10,694 --> 00:26:12,112
[Mika Leon] From the building
of the roof of the house.

697
00:26:12,112 --> 00:26:14,739
[Gordon Ramsay] Wow.
Again, resourcefulness.

698
00:26:14,739 --> 00:26:16,825
- Ingenuity.
- Amazing.

699
00:26:16,825 --> 00:26:18,034
[Jose] So, are you ready?

700
00:26:18,034 --> 00:26:19,327
[Gordon Ramsay] Yes.

701
00:26:19,327 --> 00:26:21,329
To build a hammock,
Jose starts by laying out

702
00:26:21,329 --> 00:26:23,582
the rebar in a grid.

703
00:26:23,582 --> 00:26:25,083
It's almost like you're
laying the foundation down

704
00:26:25,083 --> 00:26:28,044
where you would normally put
cement in something like this.

705
00:26:28,044 --> 00:26:29,129
[Mika Leon] Mm-hmm.

706
00:26:29,254 --> 00:26:30,213
[Jose] We need...

707
00:26:30,380 --> 00:26:31,464
[Gordon Ramsay] To
hold it all together,

708
00:26:31,464 --> 00:26:33,508
Jose heads back into the
pile of construction leftovers

709
00:26:33,508 --> 00:26:35,510
as one does in Cuba.

710
00:26:36,303 --> 00:26:38,805
[Jose] ...wire to weave it.

711
00:26:39,180 --> 00:26:40,765
[Gordon Ramsay] But
the MacGyver like thinking

712
00:26:40,765 --> 00:26:42,601
doesn't stop there.

713
00:26:42,601 --> 00:26:44,519
[Mika Leon] So, you're
kind of seeing the nail there,

714
00:26:44,519 --> 00:26:45,812
and then he's using
the nail to kind of

715
00:26:45,812 --> 00:26:48,148
spin the wire to grab it.

716
00:26:49,274 --> 00:26:50,859
[Jose] Tighten it
until it's a strong hold.

717
00:26:52,402 --> 00:26:53,236
He's good.

718
00:26:53,361 --> 00:26:55,572
[Jose] You do this more
better than rolling the cigar.

719
00:26:55,572 --> 00:26:57,240
[Gordon Ramsay] Finally,
I'm in his good books.

720
00:26:57,240 --> 00:26:58,950
That means a lot.

721
00:26:58,950 --> 00:27:01,161
Seriously, this morning
we came out for tobacco,

722
00:27:01,161 --> 00:27:03,955
now I'm making a
hammock for a pig.

723
00:27:05,957 --> 00:27:08,084
What an amazing technique.

724
00:27:08,084 --> 00:27:10,920
I'll tighten them
up back at the cook.

725
00:27:10,920 --> 00:27:12,589
Seriously, I'm so grateful.

726
00:27:12,589 --> 00:27:15,300
<i>- Mucho gracias.
- Gracias,</i> Jose.

727
00:27:15,467 --> 00:27:16,176
[Jose] You're welcome.

728
00:27:16,176 --> 00:27:17,677
[Gordon Ramsay] The
lechon is the heartbeat.

729
00:27:17,677 --> 00:27:20,680
I mean, that's, that's
the one missing ingredient

730
00:27:20,680 --> 00:27:22,641
I needed for this final cook.

731
00:27:22,641 --> 00:27:25,226
Not just the flavor of
that beautiful baby pig

732
00:27:25,226 --> 00:27:27,729
but the technique, the hammock.

733
00:27:27,729 --> 00:27:29,564
And now I've got a sous chef.

734
00:27:29,564 --> 00:27:31,858
She's just gonna swing
that pig in the hammock.

735
00:27:31,858 --> 00:27:34,235
So Luis said, "Get
your hands dirty."

736
00:27:34,235 --> 00:27:36,154
I've gone above and
beyond getting my hands dirty.

737
00:27:36,154 --> 00:27:37,614
I'm in it.

738
00:27:41,660 --> 00:27:44,746
With only one day left
before the final cook,

739
00:27:44,746 --> 00:27:49,542
I'm heading west of Havana out
to an organic farm to get myself

740
00:27:49,542 --> 00:27:52,545
some very special
Cuban ingredients.

741
00:27:52,545 --> 00:27:53,922
And there she is there.

742
00:27:53,922 --> 00:27:55,006
Annabelle!

743
00:27:55,006 --> 00:27:56,091
[honks horn]

744
00:27:56,091 --> 00:27:58,593
<i>- Hola.
- Hola.</i>

745
00:27:58,593 --> 00:28:01,221
[Gordon Ramsay]
Oh, man. Good to see you.

746
00:28:01,221 --> 00:28:02,305
<i>- Cómo estás.</i>
- Are you well?

747
00:28:02,305 --> 00:28:03,390
[Annabelle] Finally you made it.

748
00:28:03,390 --> 00:28:04,474
[Gordon Ramsay]
I finally made it.

749
00:28:04,474 --> 00:28:05,558
It's so nice to
see you, darling.

750
00:28:05,558 --> 00:28:06,726
[kisses]

751
00:28:06,726 --> 00:28:09,104
[Annabelle] My pleasure.
Welcome to Picato Gan Suca.

752
00:28:09,104 --> 00:28:10,313
[Gordon Ramsay] It is beautiful.

753
00:28:10,313 --> 00:28:12,065
My goodness, me.

754
00:28:13,650 --> 00:28:15,568
One day left before the cook
and I want to get my hands on

755
00:28:15,568 --> 00:28:18,488
something that is
gonna surprise Luis.

756
00:28:18,488 --> 00:28:21,574
- Okay.
- What makes this farm so unique?

757
00:28:21,574 --> 00:28:25,328
[Annabelle] We arrived here
10 years ago and decided to

758
00:28:25,328 --> 00:28:27,080
establish an
organic family farm.

759
00:28:27,080 --> 00:28:29,082
- So, all organic?
- Yeah.

760
00:28:29,082 --> 00:28:31,084
[Gordon Ramsay] And
then staples, plantain.

761
00:28:31,084 --> 00:28:33,378
[Annabelle] And many others.

762
00:28:33,378 --> 00:28:34,754
[Gordon Ramsay] Uh, plantain...

763
00:28:34,754 --> 00:28:37,048
Is it, uh, is it the season now?

764
00:28:37,048 --> 00:28:38,800
- You have one here.
- Where?

765
00:28:38,800 --> 00:28:40,135
[Annabelle] Do you
think that can work for you?

766
00:28:40,135 --> 00:28:41,970
[Gordon Ramsay] Ah, yes.

767
00:28:41,970 --> 00:28:43,555
Annabelle, what's the
best way to cut them there,

768
00:28:43,555 --> 00:28:44,639
so I don't destroy it?

769
00:28:44,639 --> 00:28:47,308
[Annabelle] Well, you're a tall
guy so I think you can just grab

770
00:28:47,308 --> 00:28:49,269
it a little bit
and clean cut, please.

771
00:28:49,269 --> 00:28:51,646
- So, up there?
- Yeah.

772
00:28:52,522 --> 00:28:53,606
[sighs]

773
00:28:53,606 --> 00:28:55,191
[Annabelle] Amazing.

774
00:28:55,191 --> 00:28:56,526
[Gordon Ramsay] All good.

775
00:28:56,526 --> 00:28:58,027
Very good indeed. Thank you.

776
00:28:58,027 --> 00:28:59,487
[Annabelle] Yes.

777
00:28:59,487 --> 00:29:01,448
[Gordon Ramsay] Annabelle's
farm is the outdoor equivalent

778
00:29:01,448 --> 00:29:03,074
of a grocery store.

779
00:29:03,074 --> 00:29:06,536
The only thing I'm missing is a
four wheel drive shopping cart.

780
00:29:06,536 --> 00:29:08,079
- Is that fresh tamarind?
- Yes.

781
00:29:08,079 --> 00:29:09,539
[Gordon Ramsay]
Wow. Look at that.

782
00:29:09,539 --> 00:29:11,166
[Annabelle] As much as you want.

783
00:29:11,166 --> 00:29:13,251
[Gordon Ramsay]
That is beautiful.

784
00:29:13,710 --> 00:29:15,420
God, it's so ripe
as well, look at that.

785
00:29:15,420 --> 00:29:17,297
[Annabelle] You, you must
go the opposite way like...

786
00:29:17,297 --> 00:29:18,381
[grunts].

787
00:29:18,381 --> 00:29:20,216
- Okay.
- Yeah, just pull it.

788
00:29:20,216 --> 00:29:22,969
[Gordon Ramsay]
That's all right. Man.

789
00:29:22,969 --> 00:29:24,053
[Annabelle] Let me try one.

790
00:29:24,053 --> 00:29:25,555
- Mm.
- Mmm.

791
00:29:25,555 --> 00:29:26,639
[Annabelle] Perfect.

792
00:29:26,639 --> 00:29:27,974
[Gordon Ramsay]
That is so tasty.

793
00:29:27,974 --> 00:29:29,058
[Annabelle] Yeah.

794
00:29:29,058 --> 00:29:30,935
[Gordon Ramsay] So, plantain,
tamarind, is there anything

795
00:29:30,935 --> 00:29:32,771
else on this beautiful farm?

796
00:29:32,771 --> 00:29:34,147
[Annabelle] Follow me.

797
00:29:34,147 --> 00:29:35,231
[Gordon Ramsay]
Another surprise. Where?

798
00:29:35,231 --> 00:29:37,609
[Annabelle] Yeah.
And these, you will love.

799
00:29:42,781 --> 00:29:45,033
So, do you know what it is?

800
00:29:45,033 --> 00:29:46,868
- This?
- Yes.

801
00:29:46,868 --> 00:29:48,119
[Gordon Ramsay]
Yeah, it's a tree stump.

802
00:29:48,119 --> 00:29:49,788
Stop it, mushrooms. Come on.

803
00:29:49,788 --> 00:29:51,873
[Annabelle] No,
you're not even close.

804
00:29:51,873 --> 00:29:53,041
- Really?
- Yeah.

805
00:29:53,041 --> 00:29:54,083
[Gordon Ramsay] Go on.

806
00:29:54,083 --> 00:29:56,377
[Annabelle] Just look
around a little bit closer.

807
00:29:56,377 --> 00:29:58,421
And let me show you.

808
00:29:58,421 --> 00:29:59,756
[Gordon Ramsay] [bleep].

809
00:29:59,756 --> 00:30:00,840
[buzzing]

810
00:30:00,840 --> 00:30:01,925
It's a beehive.

811
00:30:01,925 --> 00:30:04,135
[Annabelle] Yeah, yeah.
But no, no worry.

812
00:30:04,594 --> 00:30:05,804
[Annabelle] These are Meliponas.

813
00:30:05,804 --> 00:30:07,514
Friendly bees,
which I call them...

814
00:30:07,514 --> 00:30:08,848
...or "earth" bees.

815
00:30:09,766 --> 00:30:11,017
These ones are no stingers.

816
00:30:11,559 --> 00:30:14,813
You can be around
without any special suit.

817
00:30:14,813 --> 00:30:16,147
[Gordon Ramsay]
There's a beehive in there?

818
00:30:16,147 --> 00:30:17,690
- Yeah.
- And they don't sting?

819
00:30:17,690 --> 00:30:19,984
[Annabelle] They don't.
So, give me a hand.

820
00:30:19,984 --> 00:30:21,528
I have these tools here.

821
00:30:21,528 --> 00:30:24,072
I pull one side
and you do the other.

822
00:30:24,531 --> 00:30:26,032
Watch out, you see already?

823
00:30:26,032 --> 00:30:27,617
[Gordon Ramsay] Oh my God.

824
00:30:27,617 --> 00:30:30,411
- They're all there.
- Bloody hell.

825
00:30:30,411 --> 00:30:31,955
[Gordon Ramsay]
Cracking that thing open,

826
00:30:31,955 --> 00:30:34,332
I honestly thought to begin
with she was messing around.

827
00:30:34,332 --> 00:30:37,460
[bleep] beehive,
bees that don't sting.

828
00:30:37,460 --> 00:30:39,462
[Annabelle] This is a beautiful,

829
00:30:39,462 --> 00:30:43,716
beautiful hive we found,
you have here some pollen.

830
00:30:43,716 --> 00:30:46,135
You can see you
have also some honey.

831
00:30:46,135 --> 00:30:47,428
[Gordon Ramsay] And that,
is that pollen there?

832
00:30:47,428 --> 00:30:48,513
- Yeah.
- Is that pollen?

833
00:30:48,513 --> 00:30:49,722
[Annabelle] Yes.

834
00:30:49,722 --> 00:30:50,807
[Gordon Ramsay]
Can we lay it down?

835
00:30:50,807 --> 00:30:53,309
[Annabelle] Can you help
me to open it a little bit more?

836
00:30:53,309 --> 00:30:55,228
So, yeah. Oh, watch out.

837
00:30:55,228 --> 00:30:57,272
There you go, oh, whoa,
watch out, watch out.

838
00:30:57,272 --> 00:30:58,940
Slow, slowly, slowly.

839
00:30:58,940 --> 00:31:00,608
There we go.

840
00:31:00,608 --> 00:31:01,943
[Gordon Ramsay] In
any other country,

841
00:31:01,943 --> 00:31:05,530
I'd be wrapped up in a bloody
bee suit, uh, scared [bleep]

842
00:31:05,530 --> 00:31:07,657
about those bees
creeping in under the suit.

843
00:31:07,657 --> 00:31:08,992
But that was majestic.

844
00:31:08,992 --> 00:31:10,410
That was just incredible.

845
00:31:10,410 --> 00:31:11,661
[Annabelle] Would
you like to try that?

846
00:31:11,661 --> 00:31:13,204
I have some.

847
00:31:13,204 --> 00:31:14,956
[Gordon Ramsay] [bleep].

848
00:31:14,956 --> 00:31:18,459
- There you go.
- No. Are you?

849
00:31:18,459 --> 00:31:21,087
[Annabelle] I am
very serious, man.

850
00:31:21,087 --> 00:31:22,755
[Gordon Ramsay]
Oh my God. Oh my God.

851
00:31:22,755 --> 00:31:24,173
[Annabelle] This is the
way my daughters likes to

852
00:31:24,173 --> 00:31:26,092
have some honey.

853
00:31:26,092 --> 00:31:27,302
[Gordon Ramsay] Your,
your daughter does this?

854
00:31:27,302 --> 00:31:28,845
[Annabelle] Every morning.

855
00:31:28,845 --> 00:31:30,263
[Gordon Ramsay] Thank you.

856
00:31:30,263 --> 00:31:31,389
That is extraordinary.

857
00:31:31,389 --> 00:31:32,640
[Annabelle] There you go.

858
00:31:32,640 --> 00:31:35,393
And don't be scared.

859
00:31:39,898 --> 00:31:41,274
[Gordon Ramsay]
That is delicious.

860
00:31:41,274 --> 00:31:44,944
[Annabelle] I thank them
every day for the honey.

861
00:31:46,279 --> 00:31:48,406
[Gordon Ramsay] That is unreal.

862
00:31:48,406 --> 00:31:51,367
That is un-[bleep]-believable.

863
00:31:51,367 --> 00:31:52,994
[scoffs]

864
00:31:52,994 --> 00:31:55,872
And bursting that little
comb and then sucking that

865
00:31:55,872 --> 00:31:58,291
incredible honey,
I mean, you can't,

866
00:31:58,291 --> 00:31:59,834
you can't buy that [bleep].

867
00:31:59,834 --> 00:32:02,962
You just, there's, there's,
there's no amount of dollars

868
00:32:02,962 --> 00:32:05,798
anywhere on the planet
that can buy that experience.

869
00:32:05,798 --> 00:32:08,134
[Annabelle] Try
some pollen also.

870
00:32:08,134 --> 00:32:11,137
What do you taste here?

871
00:32:11,137 --> 00:32:12,972
- Citrus.
- Yeah.

872
00:32:12,972 --> 00:32:14,182
[Gordon Ramsay]
That's incredible.

873
00:32:14,182 --> 00:32:16,476
What a gift,
thank you. Seriously.

874
00:32:16,476 --> 00:32:19,729
May I take some
honey and some pollen?

875
00:32:19,729 --> 00:32:20,897
[Annabelle] Yeah, definitely.

876
00:32:20,897 --> 00:32:22,732
[Gordon Ramsay] Two very
incredible secret weapons

877
00:32:22,732 --> 00:32:23,816
up my sleeve.

878
00:32:23,816 --> 00:32:25,485
Luis has got no
idea this one's coming.

879
00:32:25,485 --> 00:32:27,362
[Annabelle] Definitely,
he will be surprised.

880
00:32:27,362 --> 00:32:28,446
[Gordon Ramsay] Please.

881
00:32:28,446 --> 00:32:30,073
This country's been
shut down for decades.

882
00:32:30,073 --> 00:32:31,950
I've opened the safe.

883
00:32:31,950 --> 00:32:34,452
I've gone in and on every layer,

884
00:32:34,452 --> 00:32:36,496
there's another trinket
box full of majestic,

885
00:32:36,496 --> 00:32:39,332
amazing ingredients
that I've never seen before.

886
00:32:39,332 --> 00:32:42,251
But the big shock,
the bees, the honey.

887
00:32:42,251 --> 00:32:44,504
I'd never quite
experienced anything like that.

888
00:32:44,504 --> 00:32:46,005
From a chef's
point of view, honestly,

889
00:32:46,005 --> 00:32:47,882
it doesn't get better than that.

890
00:32:53,054 --> 00:32:55,556
[Gordon Ramsay] Now,
it's the day of the big cook.

891
00:32:55,556 --> 00:32:59,185
Mika was kind enough to get that
pig started for me this morning.

892
00:32:59,185 --> 00:33:01,229
She's been up since the
crack of dawn swinging that

893
00:33:01,229 --> 00:33:03,147
delicious pig in that hammock.

894
00:33:03,147 --> 00:33:06,025
Fingers crossed
we've made headway.

895
00:33:06,025 --> 00:33:10,154
Now, Luis may know
this island inside out,

896
00:33:10,154 --> 00:33:13,116
but I think I've got some
amazing local ingredients that

897
00:33:13,116 --> 00:33:15,451
just may take him down.

898
00:33:19,455 --> 00:33:21,541
Luis. Mika. We good?

899
00:33:21,541 --> 00:33:24,043
- Hey. Hey!
- Good to see you, bud.

900
00:33:24,043 --> 00:33:25,503
[Gordon Ramsay] Oh
my goodness, me. You good?

901
00:33:25,503 --> 00:33:26,754
[Luis Batlle] Yes,
I feel too good.

902
00:33:26,754 --> 00:33:28,297
[Gordon Ramsay] How we doing?
Early start this morning?

903
00:33:28,297 --> 00:33:30,008
- Hell, yeah.
- That looks beautiful.

904
00:33:30,008 --> 00:33:31,092
[Gordon Ramsay] How's it doing?

905
00:33:31,092 --> 00:33:32,343
[Mika Leon] Good,
it's looking really good.

906
00:33:32,343 --> 00:33:34,137
[Gordon Ramsay] Let me get
a quick look, just to check.

907
00:33:34,137 --> 00:33:35,513
Oh my Lord.

908
00:33:35,513 --> 00:33:38,891
We're having a roasted pig
in a hammock, how cool is that?

909
00:33:40,560 --> 00:33:41,853
[Luis Batlle] How was your week?

910
00:33:41,978 --> 00:33:43,187
[Gordon Ramsay] It
was extraordinary.

911
00:33:43,187 --> 00:33:45,606
You said get your hands dirty.

912
00:33:45,606 --> 00:33:47,233
They got battered and bruised.

913
00:33:47,233 --> 00:33:49,610
But the most amazing
week honestly, Luis.

914
00:33:49,610 --> 00:33:50,695
[Luis Batlle] Yes.

915
00:33:50,695 --> 00:33:52,488
[Gordon Ramsay] And the
car came back in one piece.

916
00:33:52,780 --> 00:33:53,740
[Luis Batlle] Incredible.

917
00:33:55,616 --> 00:33:58,494
[Gordon Ramsay] What is that?
Ah, what are you making?

918
00:33:58,786 --> 00:33:59,704
[Luis Batlle] La ropa vieja.

919
00:33:59,829 --> 00:34:00,830
<i>- La ropa vieja,</i> ah.
<i>- Sí.</i>

920
00:34:00,830 --> 00:34:03,041
[Gordon Ramsay]
<i>Ropa vieja</i> translates directly

921
00:34:03,041 --> 00:34:04,709
to old clothes.

922
00:34:04,709 --> 00:34:07,920
But it's actually a delicious
recipe made from shredded beef.

923
00:34:07,920 --> 00:34:10,131
It's also Cuba's national dish.

924
00:34:10,131 --> 00:34:11,799
I'm doing something similar.

925
00:34:12,133 --> 00:34:13,593
[Luis Batlle] What kind of
ropa vieja are you making?

926
00:34:13,593 --> 00:34:15,094
[Gordon Ramsay] I'm
gonna do a classic,

927
00:34:15,094 --> 00:34:17,055
but I'm gonna lift
it up a little bit.

928
00:34:17,055 --> 00:34:19,474
I'm gonna put a bit of,
a bit of a twist on it.

929
00:34:19,474 --> 00:34:20,892
I'm gonna put a
little bit of lechon,

930
00:34:20,892 --> 00:34:24,353
I'm gonna serve that with
some beautiful, amazing honey.

931
00:34:24,353 --> 00:34:25,480
[Luis Batlle] Yeah?

932
00:34:25,480 --> 00:34:27,273
[Gordon Ramsay] It's from
the bee that doesn't sting you.

933
00:34:27,273 --> 00:34:29,567
[speaking Spanish].

934
00:34:29,567 --> 00:34:31,027
[Mika Leon] He's laughing
that you're putting pork in

935
00:34:31,027 --> 00:34:32,320
the <i>ropa vieja.</i>

936
00:34:32,320 --> 00:34:34,155
[speaking Spanish].

937
00:34:34,155 --> 00:34:35,656
[Mika Leon] He's under the
impression that you're making

938
00:34:35,656 --> 00:34:37,408
a lechon Wellington.

939
00:34:37,408 --> 00:34:38,701
[Gordon Ramsay] A Well...

940
00:34:38,701 --> 00:34:39,827
[speaking Spanish].

941
00:34:39,827 --> 00:34:42,872
[Gordon] No, I'm not going to
make any Wellington, seriously.

942
00:34:42,872 --> 00:34:44,957
I don't think that'd go
down too well here, trust me.

943
00:34:44,957 --> 00:34:46,793
The lechon is the
star of the show.

944
00:34:46,793 --> 00:34:49,212
So, Luis seems to have
thoughts about other ways

945
00:34:49,212 --> 00:34:50,963
to put it to use.

946
00:34:50,963 --> 00:34:52,298
[Mika Leon] I think he's
gonna make his fish there and

947
00:34:52,298 --> 00:34:54,675
pray that pork fat kind
of falls into his fish.

948
00:34:54,675 --> 00:34:56,177
[Gordon Ramsay] I love that.

949
00:34:56,969 --> 00:34:58,763
Are you using any tobacco?

950
00:34:58,763 --> 00:35:00,056
[Luis Batlle] I want to
put some of it in the fire

951
00:35:00,056 --> 00:35:01,307
and smoke the meat with it.

952
00:35:01,849 --> 00:35:04,727
[Gordon] Mika, could you get
me some pork, please, darling?

953
00:35:04,727 --> 00:35:05,937
[Mika Leon] Yeah, of course.

954
00:35:05,937 --> 00:35:07,396
[Gordon Ramsay] Gonna
start shredding that.

955
00:35:07,396 --> 00:35:09,023
We'll start off with the
butt I think, you know that.

956
00:35:09,023 --> 00:35:11,484
See this, how beautiful is that?

957
00:35:11,484 --> 00:35:13,319
[Mika Leon] Nice.

958
00:35:13,319 --> 00:35:15,905
[Gordon Ramsay]
Look at that, thank you.

959
00:35:15,905 --> 00:35:18,032
Thank you, darling.
Great job, thank you.

960
00:35:18,032 --> 00:35:20,535
What cut is he,
what cut would he like?

961
00:35:20,535 --> 00:35:21,786
[speaking Spanish].

962
00:35:21,786 --> 00:35:23,246
[Mika Leon] I think he's gonna
hit the back, too, of the pork.

963
00:35:23,246 --> 00:35:24,330
[Gordon Ramsay] Is that right?

964
00:35:24,330 --> 00:35:26,541
Oh my God. So beautiful.

965
00:35:26,707 --> 00:35:27,875
[Luis Batlle] I need
you to make the tostones.

966
00:35:27,875 --> 00:35:29,377
[Mika Leon] Gordon, do
you mind doing me a favor and

967
00:35:29,377 --> 00:35:30,837
holding this rope really quick?

968
00:35:30,837 --> 00:35:32,004
- Seriously?
- Yeah.

969
00:35:32,004 --> 00:35:34,090
[Mika Leon] I need
to help Luis, too. Yeah.

970
00:35:34,090 --> 00:35:35,174
[Gordon Ramsay] For how long?

971
00:35:35,174 --> 00:35:36,467
[Mika Leon] Just
for a little bit.

972
00:35:36,467 --> 00:35:37,593
[Gordon Ramsay] Hey, seriously.

973
00:35:37,593 --> 00:35:39,637
[Mika Leon] I'm helping him
make tostones over here, Gordon.

974
00:35:39,637 --> 00:35:40,721
[Gordon Ramsay] Is
he running behind?

975
00:35:40,721 --> 00:35:42,098
[Mika Leon] I think
I'm on team Cuba now.

976
00:35:42,098 --> 00:35:44,267
[Gordon Ramsay]
I mean, seriously, girl.

977
00:35:44,267 --> 00:35:49,105
So, I'll just multitask and
do some leg exercises and pull

978
00:35:49,105 --> 00:35:50,898
and stretch at the same time.

979
00:35:50,898 --> 00:35:52,859
[Luis Batlle] Okay.

980
00:35:52,859 --> 00:35:54,902
[Gordon Ramsay]
Bloody hell, that is hot, man.

981
00:35:54,902 --> 00:35:56,445
That's very hot.

982
00:35:56,445 --> 00:35:57,780
- Woo.
- What, what?

983
00:35:57,780 --> 00:35:59,115
[Mika Leon] You make
tostones back in London?

984
00:35:59,115 --> 00:36:00,283
[Gordon Ramsay]
What, what's he doing?

985
00:36:00,283 --> 00:36:02,535
Where, where, hey, seriously.

986
00:36:02,535 --> 00:36:04,203
Now you're his sous chef.

987
00:36:04,203 --> 00:36:05,454
[Mika Leon] Okay,
now I'm gonna go to you.

988
00:36:05,621 --> 00:36:07,039
[Luis Batlle] Can
you pass me the tongs?

989
00:36:07,206 --> 00:36:08,666
[Gordon Ramsay] Just
take the, take the...

990
00:36:08,666 --> 00:36:10,001
[Mika Leon] Wait, wait, I
need to help him one more time.

991
00:36:10,001 --> 00:36:11,419
[Gordon Ramsay]
Oh, for God's sake.

992
00:36:11,419 --> 00:36:15,131
[singing in Spanish].

993
00:36:15,131 --> 00:36:17,425
[Gordon Ramsay] What the,
what the, what, what?

994
00:36:17,425 --> 00:36:19,552
[singing in Spanish]

995
00:36:19,552 --> 00:36:20,636
[Gordon Ramsay]
What does that mean?

996
00:36:20,636 --> 00:36:21,762
[Mika Leon] He's
singing his lullabies from

997
00:36:21,762 --> 00:36:23,347
his parents to the pig now.

998
00:36:23,347 --> 00:36:25,474
[Gordon Ramsay] Okay,
listen, forget the lullabies.

999
00:36:25,474 --> 00:36:27,560
[Mika Leon] Okay, I'll help
you out, Gordon, I'll help you.

1000
00:36:27,560 --> 00:36:29,520
[Gordon Ramsay] Well,
take over the pig, please.

1001
00:36:29,520 --> 00:36:32,273
- I'm Team Gordon again.
- Okay, thank you.

1002
00:36:32,273 --> 00:36:33,816
[Gordon Ramsay] Singing
lullabies to a pig that

1003
00:36:33,816 --> 00:36:36,235
I'm pretty sure is in
the deepest of sleeps,

1004
00:36:36,235 --> 00:36:38,738
Cuba continues to surprise me.

1005
00:36:38,738 --> 00:36:40,740
It's time to unleash the
Scottish surprise and show

1006
00:36:40,740 --> 00:36:43,534
him that I, too,
can get creative.

1007
00:36:43,534 --> 00:36:44,744
- Luis.
- Yes.

1008
00:36:44,744 --> 00:36:45,828
[speaks Spanish]

1009
00:36:45,828 --> 00:36:47,038
[Gordon Ramsay] Two seconds.

1010
00:36:47,038 --> 00:36:49,540
At the beginning of the week,
you said be resourceful.

1011
00:36:49,540 --> 00:36:55,421
I'm taking the fat from the pig
and tenderizing my lechon ropa.

1012
00:36:55,421 --> 00:36:56,505
[Luis Batlle] Wow!

1013
00:36:56,505 --> 00:36:58,633
[Mika Leon] In
the what, in the what?

1014
00:36:58,633 --> 00:37:00,927
<i>- Ropa vieja.</i>
- It's <i>ropa vieja.</i>

1015
00:37:00,927 --> 00:37:02,178
[Gordon Ramsay] <i>Ropa vieja.</i>

1016
00:37:02,178 --> 00:37:03,888
[Luis Batlle] I think
you're becoming Cuban.

1017
00:37:04,263 --> 00:37:05,723
[Gordon Ramsay] That is,
does he like the idea?

1018
00:37:05,723 --> 00:37:07,642
[speaking Spanish].

1019
00:37:07,642 --> 00:37:09,393
[Mika Leon] He loves it, he says
you're being very resourceful.

1020
00:37:09,393 --> 00:37:10,561
[Gordon Ramsay] There's
more grease in here than

1021
00:37:10,561 --> 00:37:11,854
there is in Roberto's hair.

1022
00:37:11,854 --> 00:37:14,315
[speaking Spanish]

1023
00:37:14,607 --> 00:37:15,608
[Luis Batlle]
Well, unfortunately,

1024
00:37:15,608 --> 00:37:16,817
I have no more hair.

1025
00:37:18,027 --> 00:37:19,403
[Gordon Ramsay] It's cool,
think of the money you're saving

1026
00:37:19,403 --> 00:37:20,780
on shampoo and conditioner.

1027
00:37:20,780 --> 00:37:22,073
[Luis Batlle]
Indeed, saving a lot.

1028
00:37:22,365 --> 00:37:24,116
[Gordon Ramsay] Exactly,
resourcefulness again.

1029
00:37:24,116 --> 00:37:26,619
While Cuba has
surprised me at every turn,

1030
00:37:26,619 --> 00:37:29,580
it seems Luis is
determined to keep it coming.

1031
00:37:29,705 --> 00:37:32,041
[Luis Batlle] I
made a mango sauce.

1032
00:37:32,959 --> 00:37:34,126
[Gordon Ramsay] Oh, it's lovely.

1033
00:37:34,126 --> 00:37:35,461
[Luis Batlle] I'm
going to put some of

1034
00:37:35,461 --> 00:37:36,879
the mango sauce on my pork.

1035
00:37:37,088 --> 00:37:38,422
[Gordon Ramsay] See, I
never thought you'd be

1036
00:37:38,547 --> 00:37:40,716
serving mango with pork.

1037
00:37:40,925 --> 00:37:41,884
[Luis Batlle] See how good?

1038
00:37:42,551 --> 00:37:43,678
[Mika Leon] These
are lechon croquets.

1039
00:37:44,053 --> 00:37:45,596
[Gordon Ramsay] I love the idea
of that mango with the pork.

1040
00:37:45,596 --> 00:37:46,847
You serving it on the pig skin?

1041
00:37:46,847 --> 00:37:50,059
No, now he's getting all posh.

1042
00:37:50,059 --> 00:37:52,853
Ah, you got the pig, wow,
he's got the pork fat underneath

1043
00:37:52,853 --> 00:37:54,772
that now, so it's
acting like a little trivet.

1044
00:37:54,772 --> 00:37:56,232
[Mika Leon] Oh, nice.

1045
00:37:56,232 --> 00:37:58,401
I think you got to
be scared, Gordon.

1046
00:37:58,693 --> 00:38:00,945
[Gordon Ramsay] The guests
are due to arrive any minute.

1047
00:38:00,945 --> 00:38:03,155
And I think we're
both feeling the heat.

1048
00:38:03,155 --> 00:38:05,616
And while it's easy for
us to fuss over the lechon,

1049
00:38:05,616 --> 00:38:08,577
we can't forget about
the beautiful lionfish.

1050
00:38:08,577 --> 00:38:11,289
Now, I've drudged these
lionfish in some smoked paprika,

1051
00:38:11,289 --> 00:38:13,708
and I'm gonna get them
really nice and crispy,

1052
00:38:13,708 --> 00:38:17,420
almost like a nice little
sort of lionfish goujon.

1053
00:38:17,545 --> 00:38:18,838
[Luis Batlle] How did
you use the tamarind?

1054
00:38:18,838 --> 00:38:22,508
[Gordon] I roasted it first and
I stuck it in the <i>ropa vieja.</i>

1055
00:38:22,842 --> 00:38:24,010
[Luis Batlle] It's a fusion.

1056
00:38:24,010 --> 00:38:25,011
[Gordon Ramsay] A fusion.

1057
00:38:25,011 --> 00:38:26,512
[Mika Leon] They're adding a
little bit of sweetness to it.

1058
00:38:26,512 --> 00:38:28,723
[Luis Batlle] I think you'll
return home more Cuban than me.

1059
00:38:29,807 --> 00:38:31,017
[Gordon Ramsay] Hope so.

1060
00:38:31,017 --> 00:38:32,643
Just as I'm
finishing the fish dish.

1061
00:38:32,643 --> 00:38:33,894
[Roberto] Beautiful.

1062
00:38:33,894 --> 00:38:36,564
[Gordon Ramsay] Suddenly,
Annabelle and her husband along

1063
00:38:36,564 --> 00:38:38,232
with Roberto and
the other members of

1064
00:38:38,232 --> 00:38:39,400
the car club are here.

1065
00:38:39,400 --> 00:38:40,484
Nice to see you.

1066
00:38:40,484 --> 00:38:42,278
[Luis Batlle] Welcome!
I hope you like the flavors.

1067
00:38:42,862 --> 00:38:43,946
[Mika Leon] Hi, guys.

1068
00:38:43,946 --> 00:38:44,822
[Luis Batlle] This is good.

1069
00:38:45,656 --> 00:38:47,950
[Gordon Ramsay] Their
arrival is a harsh wake up call.

1070
00:38:47,950 --> 00:38:50,786
Time to pull it all together.

1071
00:38:53,789 --> 00:38:55,416
Okay, Luis, we good?

1072
00:38:55,416 --> 00:38:57,752
You got the use of my fryer.

1073
00:38:57,752 --> 00:39:00,671
Would you like some help? Luis.

1074
00:39:05,801 --> 00:39:07,887
[Luis Batlle] Yeah, over here
also... moving little by little.

1075
00:39:08,346 --> 00:39:09,764
[Mika Leon] Moving fast, Gordon.

1076
00:39:09,764 --> 00:39:12,600
[Gordon Ramsay] Always. [bleep].

1077
00:39:12,600 --> 00:39:14,852
It's a race to the finish
as we put our final touches

1078
00:39:14,852 --> 00:39:16,187
on our dishes.

1079
00:39:16,187 --> 00:39:18,189
[Mika Leon] Chef Luis, do
you want help with the fish?

1080
00:39:18,356 --> 00:39:20,066
[Luis Batlle] Yes,
keep it moving for me.

1081
00:39:20,316 --> 00:39:21,567
[Gordon Ramsay] Would
you like some help?

1082
00:39:21,776 --> 00:39:23,194
[Luis Batlle] No. No help.

1083
00:39:23,694 --> 00:39:25,946
[Gordon Ramsay] While a touch
of honey finishes off one dish,

1084
00:39:25,946 --> 00:39:29,742
Chef Luis borrows
Mika to help plate his.

1085
00:39:35,206 --> 00:39:36,707
- Luis.
- Yay.

1086
00:39:36,707 --> 00:39:37,792
- Well done.
- Gordon.

1087
00:39:37,792 --> 00:39:39,585
- Bravo.
- Okay.

1088
00:39:39,585 --> 00:39:41,754
[Gordon Ramsay]
Good job, girl. Amazing.

1089
00:39:41,754 --> 00:39:43,631
Thank God you got a sous chef.

1090
00:39:43,631 --> 00:39:44,715
[Mika Leon] Good luck, guys.

1091
00:39:44,715 --> 00:39:47,218
[Gordon Ramsay]
Right. Let's go.

1092
00:39:48,969 --> 00:39:49,970
<i>Hola.</i>

1093
00:39:49,970 --> 00:39:51,055
[Luis Batlle] <i>Hola.</i>

1094
00:39:51,055 --> 00:39:52,223
[Gordon Ramsay] Wow.

1095
00:39:52,723 --> 00:39:54,433
[Luis Batlle]
Dinner has arrived!

1096
00:39:54,683 --> 00:39:55,684
[Gordon Ramsay] Excellent.

1097
00:39:55,684 --> 00:39:58,229
Welcome everybody,
so nice to see you.

1098
00:39:58,229 --> 00:40:01,774
Luis is serving a
traditional beef <i>ropa vieja,</i>

1099
00:40:01,774 --> 00:40:03,526
paired with glazed plantain,

1100
00:40:03,526 --> 00:40:06,153
grilled lionfish, served
with pineapples, peppers,

1101
00:40:06,153 --> 00:40:07,655
parsley and lemon and

1102
00:40:07,655 --> 00:40:10,908
a caramelized lechon
served with a mango sauce,

1103
00:40:10,908 --> 00:40:14,412
cinnamon and a touch
of that precious honey.

1104
00:40:14,412 --> 00:40:18,332
My take on the <i>ropa vieja</i>
features tobacco smoked lechon

1105
00:40:18,332 --> 00:40:21,252
and tamarind and it's served
with pork stuffed croquettes

1106
00:40:21,252 --> 00:40:22,837
drizzled with honey.

1107
00:40:22,837 --> 00:40:25,339
My lionfish has been
seasoned and deep fried and

1108
00:40:25,339 --> 00:40:27,842
paired with a
roasted guava salsa.

1109
00:40:27,842 --> 00:40:30,219
And my crispy lechon
comes with a mojo sauce

1110
00:40:30,219 --> 00:40:32,388
of citrus and herbs.

1111
00:40:32,388 --> 00:40:34,014
Amazing. <i>Mucho gracias.</i>

1112
00:40:34,014 --> 00:40:35,808
[Luis Batlle] Bon
appetit and enjoy it.

1113
00:40:35,933 --> 00:40:37,476
[Roberto] Thank you,
thank you very much, chef.

1114
00:40:37,476 --> 00:40:39,854
[speaking Spanish]

1115
00:40:41,897 --> 00:40:44,066
[speaking Spanish]

1116
00:40:44,066 --> 00:40:45,359
[Guest] I can't
tell which one is...

1117
00:40:45,359 --> 00:40:47,236
[Guest 2] It's really good.

1118
00:40:47,570 --> 00:40:48,863
[Gordon Ramsay] Wow,
they're digging in, aren't they?

1119
00:40:48,863 --> 00:40:51,323
And it's so nice to
see Roberto's, uh, mates

1120
00:40:51,323 --> 00:40:52,575
from the car club.

1121
00:40:52,575 --> 00:40:53,659
[Mika Leon] I
think they like it...

1122
00:40:53,659 --> 00:40:56,162
[speaking Spanish].

1123
00:40:56,162 --> 00:40:57,538
[Mika Leon] He said that
they're really liking his food

1124
00:40:57,538 --> 00:40:58,706
a lot more than yours he thinks.

1125
00:40:58,706 --> 00:40:59,790
[Gordon Ramsay] Well.

1126
00:40:59,790 --> 00:41:01,625
[Roberto] This fish is good,
but I prefer this one.

1127
00:41:01,625 --> 00:41:03,586
[Guest] Mm-hmm, I, I prefer
that one, yes, that one, no.

1128
00:41:03,586 --> 00:41:06,422
- This one is not dry at all.
- Yeah, yes.

1129
00:41:06,422 --> 00:41:07,798
[Guest 2] The taste
is amazing, the sauce.

1130
00:41:07,798 --> 00:41:10,176
- Wow.
- The sauce is amazing.

1131
00:41:10,176 --> 00:41:12,094
[Gordon Ramsay] It all
started with the lechon.

1132
00:41:12,094 --> 00:41:14,972
What I'd like to do is
take the rest of that pig

1133
00:41:14,972 --> 00:41:16,599
back in my suitcase home.

1134
00:41:16,599 --> 00:41:18,267
[Luis Batlle] Take the
head in your carry-on.

1135
00:41:18,392 --> 00:41:20,603
[Mika Leon] Take the
head, leave him the body.

1136
00:41:21,312 --> 00:41:24,565
[Roberto] I preferred Luis's
<i>ropa vieja,</i> it's very good.

1137
00:41:24,565 --> 00:41:28,360
But to be honest,
Gordon's is good, too,

1138
00:41:28,360 --> 00:41:31,530
so it's a bit like, almost tied.

1139
00:41:31,530 --> 00:41:33,032
[Guest] But I tried
this with the mango sauce

1140
00:41:33,032 --> 00:41:34,617
and it's really nice.

1141
00:41:34,617 --> 00:41:37,286
[Guest 2] The meat is
not so soft, but the sauce,

1142
00:41:37,286 --> 00:41:40,414
the flavor and the
onions are amazing.

1143
00:41:40,414 --> 00:41:42,208
[Gordon Ramsay] Right,
it looks like they're done,

1144
00:41:42,208 --> 00:41:43,292
and it's time to
find out the verdict.

1145
00:41:43,292 --> 00:41:44,543
I'll see you again in Miami.

1146
00:41:44,543 --> 00:41:46,295
[Mika Leon] I'm more than
happy to show you our country.

1147
00:41:46,295 --> 00:41:47,880
[Gordon Ramsay] Right. You
ready to prepare your misery?

1148
00:41:47,880 --> 00:41:49,298
- Yeah.
- Yes? You ready?

1149
00:41:49,298 --> 00:41:51,467
[speaking Spanish]

1150
00:41:51,800 --> 00:41:53,552
- Okay, wow.
- [in Spanish] Well then.

1151
00:41:53,552 --> 00:41:55,221
[Roberto] We want
to have a round of,

1152
00:41:55,221 --> 00:41:57,139
of applause for both of you.

1153
00:41:57,139 --> 00:41:58,599
[Guest] Well done, guys.

1154
00:41:58,599 --> 00:42:01,602
[Roberto] Because we
have enjoyed this a lot.

1155
00:42:01,602 --> 00:42:04,939
I mean, it was difficult for
us to decide, being very honest.

1156
00:42:04,939 --> 00:42:09,193
Okay, so the pork, both
were fantastic, we're,

1157
00:42:09,193 --> 00:42:11,987
we're giving the edge to Luis.

1158
00:42:11,987 --> 00:42:13,072
It was very good.

1159
00:42:13,072 --> 00:42:14,281
[Gordon Ramsay] Bravo.

1160
00:42:14,281 --> 00:42:16,116
[speaking Spanish].

1161
00:42:16,116 --> 00:42:19,995
[Roberto] The mango sauce as a
secret ingredient was fantastic.

1162
00:42:19,995 --> 00:42:21,789
[Gordon Ramsay]
Yeah, beautiful. Congrats.

1163
00:42:21,789 --> 00:42:23,123
Seriously, I'm happy for you.

1164
00:42:23,123 --> 00:42:24,583
But it's early days.

1165
00:42:24,583 --> 00:42:26,835
So, the second dish.

1166
00:42:26,835 --> 00:42:30,548
[Roberto] The fish, we all
voted for this one over here

1167
00:42:30,548 --> 00:42:31,632
and it was Gordon's.

1168
00:42:31,632 --> 00:42:33,884
I mean, it was fantastic.

1169
00:42:33,884 --> 00:42:36,178
We loved it.

1170
00:42:36,178 --> 00:42:40,224
[Gordon] So, one, one, it all
comes down to the <i>ropa vieja.</i>

1171
00:42:41,058 --> 00:42:43,060
[Roberto] And
both are fantastic.

1172
00:42:43,060 --> 00:42:48,315
But we have to be honest, we
fell for Gordon's <i>ropa vieja.</i>

1173
00:42:48,315 --> 00:42:50,109
[Gordon Ramsay] Yeah. Come on.

1174
00:42:50,109 --> 00:42:51,944
- We, we have to.
- Congratulations.

1175
00:42:51,944 --> 00:42:54,572
[Guest] Yes. Just amazing man.

1176
00:42:54,572 --> 00:42:55,823
[Roberto] Both of you are great.

1177
00:42:55,823 --> 00:42:58,492
We were amazed
because <i>ropa vieja</i> is like

1178
00:42:58,492 --> 00:43:02,454
our national dish, and for you
being for the first time in Cuba

1179
00:43:02,454 --> 00:43:05,541
and having done that,
you did a great job.

1180
00:43:05,541 --> 00:43:08,210
[Gordon] It's been a dream to
be part of this experience.

1181
00:43:08,210 --> 00:43:11,589
You said get your hands
dirty and fingers crossed I've,

1182
00:43:11,589 --> 00:43:14,842
I've done justice to
your incredible country.

1183
00:43:14,842 --> 00:43:16,677
I'm going to miss you
all and especially you.

1184
00:43:16,677 --> 00:43:17,928
- Ciao, ciao.
- Ciao, ciao, ciao.

1185
00:43:17,928 --> 00:43:19,013
- Bravo.
- Ciao, ciao.

1186
00:43:19,013 --> 00:43:20,139
[Gordon Ramsay]
Thank you, God bless.

1187
00:43:20,139 --> 00:43:21,515
[speaking Spanish].

1188
00:43:21,515 --> 00:43:23,892
[Gordon Ramsay] Wow, I've
had the most amazing week here

1189
00:43:23,892 --> 00:43:26,103
in Cuba, and seeing
this stunning island from

1190
00:43:26,103 --> 00:43:27,771
a chef's perspective, honestly,

1191
00:43:27,771 --> 00:43:30,107
it's a once in a
lifetime opportunity.

1192
00:43:30,107 --> 00:43:33,193
I've ventured to the coast
through caves and countryside to

1193
00:43:33,193 --> 00:43:36,155
find some truly unique,
extraordinary ingredients from

1194
00:43:36,155 --> 00:43:38,574
{\an8}going spear fishing
for venomous lionfish to

1195
00:43:38,574 --> 00:43:40,200
{\an8}making a hammock for a pig,

1196
00:43:40,200 --> 00:43:42,453
{\an8}to sucking honey
straight from a beehive,

1197
00:43:42,453 --> 00:43:45,247
{\an8}this country has really
opened my eyes and shown me that

1198
00:43:45,247 --> 00:43:48,417
{\an8}nothing is impossible if
you set your sights on it.

1199
00:43:48,417 --> 00:43:51,670
{\an8}The resourcefulness, the
ingenuity and the creativity

1200
00:43:51,670 --> 00:43:53,797
{\an8}from the Cuban people
is second to none.

1201
00:43:53,797 --> 00:43:55,424
{\an8}And as they say
here on this island...

1202
00:43:55,424 --> 00:43:57,051
{\an8}[in Spanish] See you later.

1203
00:43:57,051 --> 00:43:58,969
{\an8}Off to my next adventure.