- Well, it's nice out today, isn't it?
- I could get a tan.
- Okay, Sel, I'm gonna record you doing this.
Okay, go. - All right, all right.
Here I go, here I go.
- This is behind the scenes.
- She's gonna get it in the hole.
Three pointer.
- Show me what's up.
[all scream]
- That never happens to me.
- Literally, it's because I took out the camera.
You get it in. - Oh, stop.
- She's a performer, people.
She's a performer.
- Summer should be filled with sunshine,
fun, family, friends, and food.
Okay. This year,
I'm spending my summer vacation
learning all I can about cooking
from the world's best chefs.
- Hello? - Hi.
- Because you can cook a great meal together
even if you're apart.
- Gorgeous. - Oh, my gosh.
That's so nice.
Let's create some art out of bananas, shall we?
Go ahead and grab a springform pan
and then preheat to 350. DeVonn.
- Ooh. - Ooh.
- Really quick, I want to show you the okey dokey jar.
- [groans]
- Also, you owe me a dollar from the other day.
I didn't forget. - Fine.
Okay, springform pan.
- Oh, this is it, guys. A springform pan.
I've seen this.
- [gasps] Wait.
- It looks like a spring on the little end.
Season four, still Googling pans.
- Okay. - And preheat to 350.
- Okay. - Oh, my gosh, is this aloe?
- Uh, I don't think that's aloe.
- I think it's aloe. - No.
- Well, we'll find out.
- "Selena + DeVonn", take one.
Ready to call him? Let's do it.
- ♪ Oh, I'm trying, I'm trying, I'm trying ♪
♪ I'm trying, I'm try ♪
♪ Oh, trying, I'm trying, I'm trying ♪
♪ I'm feeling so fire ♪
- Okay. Hello?
[gasps] Hi.
- What's up? How are you?
- I'm so good. How are you?
- I'm so excited to be cooking with you today.
- Today I'm cooking with DeVonn Francis.
He's a first-generation Jamaican American artist,
activist, video host, and chef that created
his own ethically minded food, media, and events company,
Yardy, NYC, when he was just 24 years old.
I'm so happy to be cooking with you.
This is my best friend, Raquelle.
- Hi. - And Kelsey.
- Hi.
- All of us are not great in the kitchen.
- As long as you have passion and you're a good listener,
we can get through this together.
- Oh, Raquelle.
I'm just kidding. [laughter]
Oh, wait. I also have to thank you for my flowers.
They're beautiful.
- Oh, my God, you got the flowers.
- Yes, thank you. - Also, you look great.
This outfit is incredible. - I love it.
- It's fire. - Who, me?
- It's so good. - Yeah, you.
- Oh, my gosh. - Thank you.
Okay, so should we talk about what we're making today?
- Yes, please.
- Today, I'm gonna show you my version
of a Jamaican meal using the banana.
We have a torched banana cake
developed from working with my mom.
She would always make
a pineapple upside down cake.
I was like, how do we elevate
the pandemic banana bread
to new heights?
And then we're doing
roasted snapper in banana leaves,
so the banana appears that way too.
- Yeah. - Oh, wow.
- I've a question for you.
Are these the banana leaves?
- Yes. - No.
- Those are indeed the banana leaves.
- I thought it was aloe vera,
and Selena said no, it's not.
- Aloe is for the next episode, but I got you.
Don't worry. [laughter]
Are you ready for banana cake? - Uh, definitely.
- Fab, fab.
This one starts with us making a dry caramel,
and then we're gonna go into making the cake batter itself.
- Yeah, okay.
I am a terrible baker, but yes.
- I got you, don't worry. We're gonna get through this.
- Okay.
- All right, here's your list.
Unsalted butter, granulated sugar,
you're gonna need--oh.
- Oh, grab it? [laughter]
- You're gonna need salt. - Got it.
- Vanilla, all-purpose flour.
You're gonna need almond meal or almond flour.
Then you need baking powder. - Got it.
- You have a scale, too, right?
I like to measure in grams. - Got it.
- She doesn't walk, she runs. - She'll be back.
- So we also have two eggs, coconut milk.
- Why do I feel like you're doing this--
you're on a game show. - You're on the clock.
You've got 30 seconds left to grab groceries.
- Is that not coconut milk? - Oh, yeah, it is.
- Yeah. - Coconut milk, four bananas.
- Okay.
- And then grab grape seed oil. - Grape seed oil.
- Cool. Good? - Yes.
- Also, grab a pot like this just to make your caramel.
- Okay.
- Make sure that we have about a quarter cup of sugar.
- Okay, we're good.
- Did you already measure out your butter?
- Butter, butter, butter, butter, butter, yes.
- Cut it up into cubes,
and you can just set that in a separate bowl.
And you're gonna dump all
of your granulated sugar into that saucepan.
- Now, do I need it on a medium to high heat?
- You're gonna want it to be medium to low,
so it doesn't cook too quickly, all right?
- Yes. - And this is the type
of thing where you want to kind of sit and watch it
because it'll burn super quickly.
- I feel like I'm getting good at making caramel.
- Yeah, I think so.
- Don't forget to stir that pan.
[laughter] - Got you.
When did you start cooking, DeVonn?
- I've always been in the kitchen with my family,
cooking with my mom and my aunties.
And then my dad decided to open a restaurant
with no cooking skills whatsoever.
He just wanted to have a fab place
for people to come and hang out.
And so I was cooking at his restaurant
and also just cooking at home.
- So basically, your whole life.
- Oh, 100%.
- Okay. - Uh-huh.
- You're gonna add your butter to it, give it a good stir.
It's gonna bubble up.
- I don't know if it's supposed to be making that noise.
- No, that's perfect.
That is exactly the noise you want to hear.
- Okay, great. - It should be singing to you.
Talking to you like, "I'm ready."
- [laughs] - Okay.
- You smell it, guys? I do.
- Oh, it smells so good.
- Do you have that springform pan?
- Yes, I do.
- Once all your sugar is dissolved,
you're gonna pour your caramel at the bottom of the pan.
- All righty.
- Your caramel looks better than mine does.
- Oh, shucks. [laughter]
- And to make sure that you just keep, you know,
your oven safe, put it into a sheet tray like this,
so nothing, like, spills out and doesn't goes everywhere.
- It's so pretty. - Okay, cool.
We're gonna do two separate bowls, right?
We're gonna do one bowl for dry ingredients
and we're gonna do another bowl for wet ingredients.
- All righty.
- So with your bowl on the scale,
measure 195 grams of all-purpose flour.
- Okay. Whoa, that's 636.
- Don't forget to tare your scale.
- What does that mean? - Huh?
- Use a smaller bowl.
Now, put that bowl on the scale.
Don't turn it on yet, though. - Okay.
- Exactly. Now, turn it on.
[beeps]
- Oh. - Is it--
- What did it do? - See what I mean?
- Yeah, you're so good. You're so good, DeVonn.
- Tare your scale. We're still learning.
You're still learning. - Whoa, 210. That's not good.
- Wow, so if she didn't tare the scale,
we would've ruined the whole dessert.
- It would've been way off. - Oh, yeah.
- Getting messy.
- Perfect. Oh, my God, it's 195.
- Yes. [laughter]
- Yes. - Professional.
- Okay. Okay, next step.
35 grams of almond meal into the bowl.
- All right. - Yes.
- She started to tap. She's like, boop, boop.
Oh, my God, you're too into the scale now.
- Got it.
- And then we're gonna do 14 grams of baking powder.
- Got it.
- And then you're gonna add 4 grams
of kosher salt to this as well.
- There we go. Oh, four.
[laughter] This is so fun.
- Just give that a stir. - Fun.
- What city are you based in? - I'm in Brooklyn right now.
- Oh, cool. - Oh, I love New York so much.
- Are you ever on the East Coast?
- Yeah, so I shoot my TV show in New York,
and it's one of my favorite places in the world.
- Oh, my God, we're gonna have to have you out
for a dinner party. Everyone's invited.
- I'll be back, so I'll hit you up for sure.
- Hell yeah. - Take me out.
[laughter] - A night on the town, yeah.
Grab your other bowl.
Measure in 225 grams of granulated sugar.
It's very, very on the sugar-heavy side.
- What? - Love it.
- Next step is your coconut milk.
- This guy. - Thank you.
How do I open up a can? - A can--
- Is it this? - No, no.
No, no, that's a wine opener. - Yeah.
[laughter]
- Well, okay.
- There's another method to opening up,
but it's maybe dangerous. - Wait, what do you--
- Okay, but can I just see what that is?
- Do you have, like, a small paring knife?
Like, a tiny one? - Yeah.
- Yes, that should work.
Okay. Oh--
[laughs] - We found it.
We found it, Selena. - We found it.
We found it.
Thank God. Right on time.
- You can put the knife down, Selena.
Put the knife down. [laughter]
- Oh, that would be scary. - Okay.
- Never mind, we can revisit that some other time.
- Okay. - And that's gonna be
about 230 grams of coconut milk.
- Okay.
- Pour in about 100 grams of grape seed oil.
- Done. Okay.
- We're gonna take one whole egg,
but then you're gonna want to put in
just the egg yolk from the other egg.
- Oh, yeah. - And the last step is gonna be
two teaspoons of vanilla extract.
- Two, got it.
- And then just give it a whisk.
- I can tell this is gonna be so delicious.
- This is--okay, okay, okay.
- So you want to make sure it's nice and even
and homogenous. It should be sort of silky.
- Oh, I've never seen that move before.
- What is that?
- That is a technique.
That is definitely a technique.
- He's like, I don't know if that's a technique.
- [laughs]
Now, what we're gonna do is--
we're gonna work on our bananas.
- Great. - Take a banana,
lob off both ends.
Now, you'll see that there's a line right here on the inside.
- Yeah. - Take your knife,
follow the line like this until you have two bananas.
- Okay.
Voilà. - Perfect.
Slip your finger under, so that it all comes out in one piece.
Yup. - Okay.
- And then you're gonna repeat that
with your other four bananas.
- All right. Girls, want to do one?
- Sure. - Grab a knife.
Are you following the line, ladies?
- Mm, not really. - Stay inside the lines.
- Okay. [gasps]
- Oh, no, I messed this up. - Oh, first cut of the season.
- Oh. - [gasps]
- Oh, no. - Already?
- The sad part about it, DeVonn,
is that it wasn't even when I was doing that.
It was when I was putting it to the side.
- Oh, got it.
- That's even more embarrassing,
but I'm gonna put on a Band-Aid,
and we will be good to go.
Done. - Okay, amazing.
So we're gonna do is that same method except without the skin.
So you're just gonna take off, like, the width of a quarter.
Just take that top part off
so that you have a flat edge to work on top of.
- Okay. - That's making me nervous.
- Be careful, be careful, be careful, be careful.
This is, like, this close to your skin.
This is terrifying. - It is so stressful.
- Surgical precision. - Oh, God.
- Nobody freak out. - [sighs]
- Oh, am I getting a little cocky?
- This is stressing me out. - Showing off for your friends.
- Future baby daddies out there.
Okay. [laughter]
- Will she stick the landing? - We're good.
- ♪ Can't keep my hands ♪ - Perf.
- Yes. - She did it.
- Yay.
- Banana queen. - Okay?
- I don't know if you can see my setup,
but essentially what I've done is
I've laid the bananas into the caramel.
- Let me see. Oh, okay.
- And you're gonna want to make sure they look
like they're spooning, essentially.
Like, it's a beautiful
polyamorous banana moment.
- Cute. Okay. - Very progressive bananas.
- Love that. - ♪ My hands to myself ♪
- Take your whisk and then slowly whisk
the dry into the wet ingredients.
- You want to whisk it? - I'll whisk, you pour.
- Yeah.
- Teamwork makes the dream work.
- Do you not know how to whisk? That's stirring.
That's--like this.
- Okay, so why don't I pour and you whisk?
- Okay. - There you go.
- I don't know how to whisk apparently.
- Sorry. - But I know how to tap.
- Yeah, you do. - It looks great.
- Yeah. - All right.
Thanks, R-money. - Welcome.
Okey doke. Oh.
- Oh. - Unbelievable.
- Dollar in the jar. - Dollar in the jar.
- Sorry, I have to put a dollar in the jar
every time I say "okey dokey" because it's lame.
- Oh, no. - She has a problem
where she keeps saying "okey dokey" in the kitchen.
- You just have to, like, manifest
a new, fab phrase for yourself.
- Yeah, from, like, this century.
[laughter] - Exactly.
How's that batter? - It's incredible.
- Pour that over the banana.
- [gasps] Yum.
- Ooh. - It is set.
Mm, okay.
- Pop that into the oven for 40 minutes.
- This is gonna be good. - Fantastic.
We got it. - Yay.
- I'm gonna set a little timer for myself
just because I am the most forgetful chef
that you'll probably ever meet.
- Well, any excuse to Raquelle getting her phone out,
so put a timer on it, babe. - [laughs]
- This is my moment. - It's my moment.
Were we meant to put the pan on a sheet tray?
- Oh, yeah.
- Just so that it catches any sort of drips.
- We didn't do that. - Okay, okay.
We got it. We got it.
It's okay, it's okay, it's okay.
- You got the mitts?
- No worries. - Oh, careful, it's hot, babe.
What the hell are you doing?
- I don't know, I didn't think it'd be that hot.
- What do you mean--this is really unsafe.
Really unsafe.
- It's so hot. Oh, my God.
- I know it is. - Okay, all right.
You did it. - [sighs]
- [laughs]
- One time a cute guy texted me because he saw the show
and then he never took me out on a date.
- Huh. - No way.
- What? - I was like,
is that a good thing or a bad thing?
- Sounds like they're intimidated.
- Yeah. - You know what?
I receive that. Thank you.
- You need someone who's gonna
meet you where you are, you know?
- Yeah. - True that.
- Okay.
- Shall we move on to our snapper?
all: Ooh. - Snapper time.
- So what I like to do is. I'll lay my snapper out
on maybe paper towel on a sheet tray
to absorb some of that excess moisture.
- Hello, babies. [laughter]
- Oh, those look great.
The one thing I'll say about California
is that the produce is so much better than New York.
- Really?
- I was gonna say ours looks different.
- Yeah, it does.
- And then you're gonna salt
both on the flesh side and also on the skin side.
If you don't have skin, it kind of falls apart as it cooks,
so it kind of acts
as this protective barrier for the meat.
- Okay.
- And so what I'm gonna do now
is--we're gonna grab our ginger.
You can use a spoon or you can use a peeler.
I'm just gonna use a spoon to get all that skin off.
- You're getting really good at the ginger.
It's also so interesting me how much we use ginger in dishes.
- Yeah, it's true. - Would you agree?
- It's also so good for you for inflammation.
If you're, like, got bad knees like I do
somehow at the age of 29.
- Yeah. - Sel's 29.
I'm 30. Kelsey's a little younger.
But we had a chiropractor come last night
and we, you know, we're all out of whack.
It's crazy 'cause we're so young, but...
- Anything to talk about last night.
- [laughs] - What happened last night?
- She had a spiritual awakening
during this whole chiropractic visit.
- Well, it ties in 'cause his name is banana hands.
- Wait, the chiropractor's name was banana hands?
- We call him banana hands, yes.
- He has big hands. - Hell yeah.
I'm jealous. [laughter]
I actually had a chiropractor appointment for the first time
a week ago, and she told me that my hips were misaligned
and I asked her, is it because of twerking too much?
[laughter] - Hey.
- She said there's no clinical studies that prove that yet,
however I should reduce
the amount of backing my ass up.
- No, you can never reduce the amount.
- I don't think I agree with that.
- [laughs] [bell dings]
And guess what?
It's time to check banana cake.
- Oh, forgot about that. - Whoo.
- Oh, wow. It looks perfect.
- Oh, my God, yours is super brown.
- That is gorg.
- Just test it with a little toothpick in the center.
If it comes out clean, then you know it's done.
- Nothing. - Yes.
- You did it perfect. - Hell, yeah.
- I didn't know you were a baker.
- I'm not.
- You are now, thanks to DeVonn.
- That's right. - Okay.
We're gonna grate ginger
into one of the bowls.
And essentially what this is-- it's gonna become the base
for this pickled vegetables that we're gonna do.
- Okay. - Next kind of phase
is gonna move on to our mandoline moment.
- Love me a mandoline moment.
- So we have our yellow pepper
that we're just going to slice on the butt side.
- We don't cut it or anything. We just go straight for it.
- Exactly. - Okay.
Hate that noise though. [laughter]
- You want to do it just until you get to the seeds
and then that can go into your bowl with the ginger.
- Everyone be careful when they use this.
- And then you'll move onto the green one next.
Your poblano. - Okay.
- Also, I forgot to mention, but if someone could help
by preheating your oven to 425, that'd be amazing.
- Got it? - Got it.
- Thanks, babe.
- And so once you're graduated
from your poblano,
you can go on to your shallot. - Okay.
- Take the skin off and then same thing.
Just make little onion rings, and just one shallot is fine.
- I'm starting to cry. - No, don't cry.
- Ooh. Okay.
- And then what we're gonna do is move on to our coconut.
- I'm excited for this.
- Have you opened a coconut before?
- I actually have, and I'm not very good at it.
- [laughs] - So where you gonna do it?
- Right here. - On the ground?
- Be careful of your fingers. Go.
- Oh. [laughs]
Here. - All right.
- She smashed it. - Good girl.
- Well, the good thing about this is it's not about
technique, it's just about passion.
- Okay. - The cool thing
about brown coconuts is, all you got to do
is, like, whack them a ton of times to get to the meat.
And so grab, like, a heavy--
like, a knife or something. - What about that?
- Do we use this?
- Oh, you can use a mallet. Sure.
- Ooh. - Whoa.
- I'm excited for this.
- Oh, I'm standing way clear of that.
- [laughs] - Ready?
- Well, first of all, you should do it
over the sink, so it doesn't go everywhere.
- [sighs] Okay.
- Using the back of my knife
or what your mallet is gonna do, just gonna--
Kind of rotate it as you hit it.
- It'd be terrifying with a knife.
- Yeah. All right. - You got it.
Yeah.
Get it, get it, get it. - Hey, hey, hey.
- Maybe I should twerk to your coconut opening.
- Yes, I think that'll help.
- It is, like, a really good beat.
It's like-- - ♪ Well, woman ♪
♪ The way the time ♪ - Oh, he's twerking.
- Hey. - ♪ I got the right ♪
♪ Temperature fi shelter you from the storm ♪
♪ Oh, Lord ♪ - Yeah.
- ♪ Things to turn you on ♪ - Break that coconut.
- I can't. Kelsey, you try.
- Okay. - [laughs]
- Wait, so what do I do?
- No, not with me. Your own hand.
- Oh. - [laughs]
- Twerk, twerk, twerk, twerk, twerk, twerk, twerk, twerk.
[all scream] - You got it.
- Yes. - Oh, my God, Kelsey.
- So keep hitting it until it breaks into two pieces.
- Okay. - Oh, my God, it's beautiful.
- [sighs] - Oh, yes.
Perfect. You killed it.
- No. Ew. - [laughs]
- I mean, listen, you should be tasting as you go.
- Okay.
- And then scoop a little bit of the meat out
and put it into your bowl with all your vegetables.
- Oh, dear. I knew this was gonna be hard.
- I know. I felt it.
- It should be, like, paper-thin slices.
You don't have to go deep at all.
- Oh, that's perfect.
- Ooh, Sel, be careful with the knife.
- She knows what she's doing. - That's a good amount.
- You think? - Yeah.
- Okay. - So what we're gonna do now
is make a very quick pickle. - Okay.
- Salt pulls water out of, basically, anything
that it touches, so what we're gonna do is sprinkle
a generous bit of salt into our vegetable mixture...
- Okay.
- With two teaspoons of the seasoned rice wine vinegar.
- Oh, look at you.
- And then we're just gonna mix that together in the bowl.
What's gonna happen is,
the more acid and salt you put in,
the more it's gonna leach that water from the vegetables.
And essentially the vegetables are gonna, like, soften
in their own brine, essentially.
- That looks so good. - Mm-hmm.
- And that's gonna be our little condiment
that goes on top of our snapper once it's roasted.
- Great. - And so now what I'm gonna do
is--I'm gonna grab a clean sheet tray, like so,
and then we're gonna grab our banana leaves.
- Yay. - This is so cool.
- So you can open up two leaves
and just lie them on top of each other.
- It's like a Hula-Hoop skirt.
- So the thing that I love about banana leaves
is that traditionally in Jamaica,
they might use the banana leaves
to actually bury food underground and cook it.
And the enslaved people, they would actually
run and, like, hide and conceal their food.
And they didn't want smoke to show up,
and so they would bury their food underground
to conceal their smoke,
so people wouldn't know where their location was.
- Oh, wow. - And so the cool thing
about that technique is, you get this really beautiful
and, like, earthy flavor
that's imparted into anything you cook.
- I love that. - That's amazing.
- So I want you to grab this beautiful jar
of the Yardy World Madre Mezcal chili salts.
- Got it.
- Which I happen to design myself.
- What? - Oh, my gosh.
- Wow, wow, wow. - That's so cool.
- This was designed with cocktails in mind.
However, it's great for seafood specifically.
If you want a little bit of chili or heat added,
it's already got, like, good amount of salt in it.
- Okay. - And we're just gonna add
a little bit onto the fish skin and the flesh again.
And then we're gonna add
a generous shake of our coriander.
- Okay. - Transfer
both of those pieces of snapper onto your banana leaf bed,
and you can put them skin side down.
- This look beautiful. - Looks gorg.
- Take a little bit of olive oil
and drizzle it all over the snapper.
That looks good. And so, what you're gonna try to do
is create a little, like, baby blanket.
- Huh?
- I'll take one side.
I'll fold it over kind of like I'm wrapping a present.
- Oh. - Fold it over.
And then I'll add a little bit more to the top,
just to make sure there aren't any air holes, essentially.
- Okay, I don't think we can really do that with this.
- Cut some of this and put it on top
on the places that are open. - Yeah, you have plenty.
- Oh, okay. [laughter]
- Perfect. - Okay, cool.
Your pieces of snapper are a bit bigger than mine are,
so you're gonna need a bit more cook time.
Say 15 minutes to see how it goes,
and we'll check it.
- Wait, will you take a picture of these?
- Yes, I will take a photo of you.
- 'Cause it's so pretty. - You look so proud.
- Definitely. - Killed it.
- Looks good. Okay, cool.
- Okay. - All right.
So this is the part we've all been waiting for.
I'm so excited to torch something with you.
both: Ooh. - That face.
- Let's grab that banana cake
and a sheet tray or a plate. - Okay.
- What we're gonna do is, actually, if you grab
a little offset spatula or-- - Like this?
- Okay, cool. So first,
we're gonna go around the side and so that just releases
the cake from the sides, if it is touching.
- Okay. - And so what we're gonna do
is--we're just gonna unlock our springform.
Yeah. - So cool.
- You can give it, like, a little jiggle.
- Okay.
- Take the plate. Put it on top of the cake.
You're gonna hold it like a burger
and then flip it. Yeah.
- Awesome, Sel. - Exactly.
Using your offset spatula again,
you're just gonna take the top off.
So it's kind of like you're picking a lock.
And you're just gonna press against the top
and you can kind of feel it release as you kind of
make a little divider between that and the cake.
- You got it, you got it, you got it.
Ooh. - Good job.
- She a baker.
- It doesn't look bad. - It looks so good.
- That looks so good. - I'm so happy.
- You made that - Really nice.
- Okay, perfectionist, pushing it into the center.
I see you over there. - I'm trying.
- Grab another bowl, fill it with, like,
a quarter cup of that granulated sugar.
- Okay.
- Shake an even layer of the sugar.
- We love some sugar. - Mm-hmm.
- Because your caramel's still wet,
it's gonna start to dissolve.
You want to see a little bit of sugar on the top.
That's how you know you have enough.
- How's that? - That looks good, yeah.
And you can always add more, but let's start there.
[laughter] Oh.
That's okay. Just take your spatula
and just smooth it out.
- You can never have too much sugar.
- And so grab that trusty torch.
- Oh, my gosh. - This is some--
- Wow. - So you turn this.
- Here. - Light it up.
- Grab. - Whoa.
- I have way too much hairspray in my hair
to stand close to that. - Oh, no.
When I'm torching, first and foremost,
I'm always torching at a 45-degree angle.
You want the sugar to melt, but you don't want it to burn.
So it should start to look like amber sweat.
- Hey, hey, hey.
- This is, like, advanced level, but if you can have
the sugar in your hands and the torch in the other,
you can add more sugar on top of that first layer.
- Sel, why are you holding the flame over there
while you're sprinkling sugar? - Oh, [bleep].
- [laughs]
- I'm just kind of going with the flow.
- That looks so good.
So when you're done with that layer of sugar,
you're gonna want to immediately
sprinkle flaky salt on it.
- Flaky salt. - A little flaky moment.
- Nice work. - Oh.
I think I did a good job.
- And then you have your torched banana cake.
- I feel like Betty Crocker. - You did it.
[laughter] I'm so proud of you.
- All right, so is it time
to check on our snapper in the oven?
- Oh, my God, I forgot about the timer.
- Oh, my God, I forgot.
- I'm gonna check on mine. - Oh, it might be done.
- It looks like crispy paper, right?
- Yeah.
- Are we ready for the big reveal?
- I am. - Ooh, mine looks so good.
- Looks pretty perfect. - Wow.
Wow, wow, wow. - Wow.
- That smile. - This is so cool.
- You can actually transfer this
to, like, a really beautiful share plate
'cause we're gonna start dressing it.
- Okey doke--
- Oh, my God. - Get the jar.
- Oh, no, that's a dollar.
- Call these the okey dokey dollars.
I'm getting the big bucks. - Okay, whatever.
[laughter]
So do I put the whole leaf on for decoration?
I like to keep it all together
so that you're getting the whole island fantasy.
- Love that. - You should lean in
and hear, like, Bob Marley singing "One Love."
- Wait, wait, let me get in.
[laughter] - Jeez.
- Wait, we should've-- [laughter]
- You got it. - No, no, no, no.
Wait. - She don't got it.
- Okay, this is-- - Be careful with your hands
because the pan is very hot still.
- Nope. - Oh, no.
- You know what? It's gonna be covered
with vegetables anyway, so we're Gucci.
- Okay, it's beautiful.
- Shut up. This idiot. - [laughs]
- Okay, we're gonna dress the snapper
with the pickled vegetables now.
- Oh, my gosh, it looks delicious.
- And so I'm gonna take one lime,
and I'm just gonna make little wedges
so that you can squeeze it at your leisure.
- Okay. [laughter]
- And then the little wedges go onto the plate.
- Stunning. - It looks so good.
- Then take a little bit of olive oil
and just sprinkle that on too.
- Oh, my God. - She is chef.
- Oh, my gosh. - It looks so good.
- I did it. - So the last step,
you have some cilantro and parsley, I think.
- Yes.
- That just gets sprinkled all over your fish.
- Yum. - Nice.
- Yeah, and there we have it.
- Okay.
Guys, do you want to get a few forks...
- Yeah. - Yeah.
- So we can try a few of these things?
Just a little bite.
- Oh, my God. - Is it good?
- The seasoning on it is incredible.
- You did it. - Oh, my gosh.
Did you change my life today? - I hope so.
I like to think I'm a changer of lives.
- That's incredible. Thank you so much.
- [chuckles] No worries, no worries.
- DeVonn, do you mind telling us about the charity
that we are going to be donating to?
- Absolutely. I'd love to.
The Trans Justice Funding Project
is a community-led organization
that distributes funds to other
trans-led organizations around the nation.
There's a lot of anti-trans legislation happening,
and we need to just be great allies
and great stewards of community by funding these things.
- I couldn't agree more, and I am beyond honored
that we could contribute in any way possible
and get the word out.
- Yeah, absolutely.
Thank you for supporting the cause.
- And I'm so thrilled that we're about to enjoy this meal.
- We're gonna go twerk our way outside.
- Yes. - Hey.
- Dinner time. [laughter]
- Thank you for everything. Take care.
- Yeah. - Bye.
- Take care. - Bye.
Thank you. - Enjoy the meal.
Bye.
♪ ♪
- Whoo. - Aw.
- Look how pretty it is. - It's beautiful.
- It's so good. - Oh, my gosh.
- Yum. - There you go.
- Thank you. [laughter]
- This fish is so good.
How would you rate my cooking skills?
One through five. - Six.
- Oh, my God. - I really like it.
- This is, like, a 3.9. - Oh.
- Thank you for the honesty. I need it.
- But we haven't gotten to the cake yet.
- Okay, I'm gonna try a piece of cake.
- Oh. [laughs]
- Is it good? - Oh, it just went--
It just went up five beyond. I'm tearing up.
- [laughs]
- I don't know if you can see it.
I have actual tears forming.
- Wait, this just literally made me so happy.
- Oh, my God. - [laughs]
Let's do a little cheers.
- Bananas for life. - Yeah.
[laughter]
♪ ♪
- All right, take it from the top.
♪ ♪
[laughter]
- Mm, mm, mm.
- [laughs]
- A day in the life of Sel.