[Latin beat music]
♪ ♪
- Who do you think is gonna win?
- Me. - Oh, really?
Summer should be filled with sunshine, fun,
family, friends, and food.
- I think Gracie's gonna win.
- Both of y'all cheat.
[all chuckle] - Oh!
- And I'm definitely getting my fill of all of them
during my vacation here at the beach.
- Yes! - Oh, my God! You got it.
all: Whoo! - I knew it.
I knew it. - She won.
You're right. - [laughs]
- But while I'm relaxing
and soaking up the sunshine,
I've also been learning all I can about cooking
from the world's best chefs.
- Ooh. It's heavy today.
- Oh. - Damn.
- Thank you, thank you. - This is my arm workout.
- Because as we know,
you can cook a great meal together...
Oh, we have a lot today. Even if you're apart.
- There's a note in this one. - Okay.
- Here. - "Hi, Selena, I'm so excited
"to teach you some of my summer favorites.
"Go and grab a saucepan, cutting board, knife,
six ears of corn, butter, milk, or cream."
Ooh, okay. - Ooh.
- "Also, there's a delivery that got a bit delayed
and should be there any second. Chef."
- Okay.
- We need another cutting board?
- Yes.
Looks like you're gonna be helping.
All right, let's call the chef. - Dial up.
- Okay. Whoo-hoo.
♪ I'm trying, I'm trying, I'm trying ♪
♪ I'm trying ♪
♪ I'm trying, I'm trying ♪
♪ My feelings on f-- ♪
[audio glitches]
- Oh, yeah? - Technical difficulties.
- Difficulties. - It's good. It's okay.
- [clicks tongue] We're chillin'.
[doorbell rings] [knock at door]
You go get it. That was a loud knock.
- I haven't got all day. - Oh, my G--[chuckles]
- Girl, we gotta go.
- Oh, my God! - I'm in the area.
- Oh, my God, hi!
- [chuckles] - Oh, I'm so happy...
- Surprise. We good? - To see you!
- Yeah, I'm gonna cry. - No, no, don't do that.
Don't do that, don't do that. - Okay, okay.
- Um, first of all-- - Please come in.
- Thank you. - Please come in.
- Ah, this is beautiful. I was in the area, subletting--
- You were in the area? - I was in the area.
This is where we swim. - Oh, my G--
- Oh, my God. - All right.
- This is Raquelle. - Gordan Ramsay, Raquelle.
[laughs] - Nice to meet you.
Good to see you both. - So nice to meet you.
- Oh, I'm so excited.
Thank you. - Thank you for coming.
I'm so excited.
- You're our first in-person--
in-person chef on the show. - Ever.
- Well, thank you. I promise not to [bleep] it up.
- Today I am joined by none other than
Chef Gordon Ramsay.
If you haven't heard of him,
which you probably have,
he is a multi-Michelin Star chef,
a restaurant owner, a television personality,
author, founder of a charity foundation,
a husband and father of five,
and has an Order of the British Empire.
I'm a little terrified but mostly excited
to see what we can do together in the kitchen.
- On a scale of one to ten, what we have to work with,
how good are we?
Seven? - Moderate to--
- Six, seven, eight? - It's--
- Five. - We're [bleep].
- Oh! No, don't say that.
- I need-- I need five times two.
- Okay, fine.
I will rise to the occasion. - Ten.
Promise? - Promise.
- You ready? - Yes, Chef.
[giggles]
- [chuckles] Right. - I'm gonna take a seat
while you guys look around. - You're--you're--
you're not helping? You're gonna sit down?
- No, she's gonna help. - Man, you got a--
you're--you got a great job.
- I guess I'm not sitting on the stool today.
- When was the last time this was used?
- Uh, probably a few days ago.
- A few days ago, yeah. - A few days ago.
- Yep. - Okay, good.
- Oh, my God, this is so-- - No, I'm just--I'm just--
I'm just checking.
Why's that so dirty?
How come it's all-- Do you not clean this thing?
- We had people over last night.
- People over last night? - This is embarrassing.
I didn't know you were coming. - Okay, okay.
So, uh, ready for a Malibu feast?
- Yes.
- First of all you'll do
pan-seared scallops
on a bed of sweet corn purée,
finished with a little parmesan doily.
Then after that we're gonna do
a nice pan-seared ribeye steak
with smashed roasted potatoes,
sautéed asparagus,
finished with a light chimichurri.
- All right, what's first?
- Okay, we're ready. So, um, appetizer.
- Yes. Okay. - Or starter.
- It's gonna be roasted scallop.
You ever sautéed scallops before?
- No. - N--
[chuckles] Have you cooked any fish before?
- Yes. - Yeah, we've done
quite a bit of fish... - A little bit, yeah.
- Knife skills. Can you start with...yeah.
- Your knife skills are really being put to the test.
- Let's start peeling that onion.
Watch your fingers. - Thank you.
- So when you cut that root off the onion,
it's gonna start bleeding which you'll start crying.
So always try and leave that root on there.
- Really? - You see that right there?
That's where all the acid is coming out
and it'll start affecting your eyes.
So please, please, please, don't start crying.
- Oh. [laughs] - Rachel, can you do anything?
[both laugh] - No, but would you mind--
- I can do something. Yes, put me to work.
- Would you mind just picking the herbs?
- Yeah, yeah, yeah. Am I putting the herbs
in the bowl when I pick them? - No, no, no.
So you just them like this,
and you just literally lift off these little buds.
And so--okay? - Beautiful, beautiful.
- And then those stalks we can throw away.
Right, Selena, are we good? - Yeah.
- Yeah, so that's the base of the root.
So down.
One finger in front, two behind, like this.
Cut it flat side down.
And just start slicing nice and gently.
Let the knife do the work. There you go.
- Ooh, my eyes are watering. - Yeah.
So never take that root off.
- Okay. - Right. Onion done.
So, okay, so it's a little bit rough.
- Okay. - And, obviously,
bits haven't been chopped.
- So, uh, yeah. - Okay.
- Try and go through them,
because it'll take way too long.
both: Okay. - Butter.
Where's the butter, please? - Right here.
- Take a small knob of butter-- - [chuckles]
- With that butter,
a little touch of olive oil.
And then we're gonna start sweating down the red onion.
Okay? You all right? - Yep.
[both laugh] - Eyes are running,
nose is running. Good. Onions are done.
And then you get your pan, bring that pan over,
and then swoop your onions in. - Okay. So--
- If you bring your pan over--
Bring that pan over. - This over?
- If you bring that pan over-- - Ah, okay, okay.
- [giggles] - Holy sugar.
- [laughs] - And then we move
once underneath, bring the board to the edge,
and then in we go.
- Ooh, okay. - Good?
- Exciting. - A little bit of salt
and pepper in there, please. - Okay.
- That's it. And what we're doing now
is gauging the seasoning
in small amounts as it cooks, okay?
- Okay.
- So that's dangerous there with your board.
So what we do with the board... -What do we do?
- Is you get a little piece of kitchen paper like that...
- Uh-huh. - Lift that up,
and that goes underneath.
And then that stops that.
- So good. - Right, now the corn.
So the fastest way,
and the safest way, in my mind,
is always to cut these into a bowl.
- Ah, yeah. - So that way you're not
picking up bits of corn afterwards.
You stand that down.
And just go around. - Okay.
- Now, if you were to do that on the board,
they'd bounce everywhere-- - And go everywhere.
- Everywhere. - Okay. Love that.
- Now-- - How are the onions?
- Yeah, I'm just gonna give them a little stir now.
- Gordon, do you ever listen to music when you cook?
- I do. Anything Calvin, amazing.
both: Yes.
- Marshmello, Zed-- uh, yeah.
- You did the song with Marshmello
and Zed, yeah? - That's right, yeah.
I love those. And last time I had a dinner,
would you believe, was with Ed,
round at his house.
- No way! - Oh, that's so funny.
- So he asked if I could teach him how to make
the most amazing Wellington.
So if this class goes well today...
- Beef Wellington? - I may come back
and show you how to do a Wellington, okay?
- No. - If you get
your act together today. Okay?
- Okay, great. - [laughs]
- Okay, so from there, bring the corn over
and put that into the pan. Give that a nice stir.
And then what's the most important thing
we'll do now, when you've done that?
- Um, mise en place? - Mis en place? No.
We're gonna season it again. Remember?
They're small amounts.
Let's go.
- Touch of pepper. - Yep.
- Touch of salt. - That's it.
Nice. - I like that.
- And then we're gonna put a little bit
of stock in there.
- Vegetable stock? - Yes, please.
Now, we want the purée to be nice and thick.
So we can always add, but we can't take it away.
So just put it underneath the corn.
- Okay. - Perfect.
- Is that good? - Lovely.
- Yes! I did something right. - Lovely, lovely.
Good. Bring that up to the boil
and we'll cook that out
for about three or four minutes and then we'll blend it.
- Perfect.
- Now, when we cook steak... - Yes.
- It's really important that we go room temperature.
So olive oil the plates. - Okay.
- Nice smear of olive oil on there.
That's it. - Whoops.
- Try and keep it on the plate, please.
- Yep. - Thank you.
Salt, pepper. - Yep.
- What we're gonna do now is marinate these.
Beautiful. - Yum.
- Oh, my God. - And then, again,
a little touch of olive oil on top again.
- And seasoning on top as well.
- Okay, great.
- Let that sit there and marinate.
- Okay.
Wait, is that what I think it is?
- These are scallops. - Oh.
- So these are hand-dive scallops.
Normally, they get them dredged,
and they scoop up all this sand.
These are hand-dive, so there's no sand.
- Oh, my gosh. - Wow.
- The very best of the best. - Love.
- So I always say, as a little bit of a treat,
we pat them down to get all of the moisture out of them
so the go nice and sort of dry.
And then when we color them in the pan,
the caramelization there is incredible.
Corn purée. That's coming up
to the boil now.
So do me a little favor. - Yes.
- And dip a little spoon in there and just taste it.
And then you can adjust the seasoning if necessary.
Does it need-- - Little salt.
- A little--there you go.
- Really impressed at this speed.
It--it makes me realize how slow we've been.
How did you get so fast in the kitchen?
- Oh, no, we're slow today, my darling.
- This is slow? - All we've done is the purée.
- [gasps] - Okay?
- Okay. - We're gonna make
a parmesan doily. Do you have any, um--
- Cheese? - Cheese, yes.
- Yes. - And we're gonna grate it
nice and thin. Good.
From there, we're gonna take this purée,
and we're gonna put that into here now.
- Oh, wow. - Okay?
And we're gonna blitz that.
- Whoa. [gasps] - So...down.
And just gently let that purée away.
So we're gonna make a doily.
You've seen doil-- - What's a doily?
- You've seen doilies on plates
to stop plates from sliding. - Yes.
- So we're gonna make a parmesan doily.
And you'll see why. - Ooh.
- 'Cause it's a sort of--
that nice, crusty, salty way
of seasoning the scallops, and it's the finishing touch
for the actual dish, okay?
- Okay. - Love the sound of it.
- Oh, I'm so excited,
but I'm also like, "Aah."
- Let's try one. Selena, I'll do the first one.
- Okay. - Uh, Rachel,
bring the thyme flowers down, please.
- Yep. - Right, Selena,
Let's have a quick look. - Yep.
- So we take that off the heat.
Now, you-- I need the cheese, darling.
That's what I'm using. - Oh!
- Wakey, wakey. Let's go.
- Okay. - Thank you.
That's on there, so we're just gonna go...
- Mmm. - Oh, wow.
Can I try? - Please.
You'll do the next one.
So it's just like a doily, not too thick.
Our thyme flowers, in.
Back onto the heat.
Let that thing cook.
That is all good. - Oh, wow.
- Onto a cold surface.
We're trying to get that off now,
'cause it's a non-stick--
♪ ♪
[groans] Bollocks. If it was non-stick,
then it shouldn't [bleep] stick.
- [laughs] - See, this has been
a big issue for us. - See?
- We needed Gordon to help out.
- See?
That's gonna sit on top of the scallops.
Right, okay, your turn.
Let it get up to smoke. - Okay
- As it starts smoking, sprinkle round like a doily.
- Got it. - Thyme flowers in.
See the caramelization take place.
- Is this good?
- You asking me or telling me?
- Uh, this is good. both: Okay.
- Are you asking or telling? - Upside down, gently.
So flip--there you go. Jesus Christ.
I didn't say set the thing on fire.
- I didn't know.
- I think that's a little bit too hot.
- Can I ask you a quick question?
- Please. - What would be
the best advice that you would give
to aspiring chefs?
Don't be comfortable.
I got very comfortable in the UK once,
and I went to live in France at the age of 22,
and it just absolutely blew my mind.
So get used to being uncomfortable.
- Would you say that applies
to anything in life really? - 100%.
Music, writing, producing--
the exact same thing. - [bleep].
Chef, this is not working. - [laughs]
- Watch your fingers, watch your fingers.
Okay, there you go. Yeah.
So a little bit too thick. - Okay.
- Let's try that again. - Okay.
- Okay, give the pan a nice little wipe out first.
- Yes. - Come on, girl, you got this.
- I do, I do, I do. - Then we're in
with the scallops next.
- I like the way you say "scallops." Scallops.
Can you do an American accent?
- A scallop, scallop, scallop-- no.
Tomatoes. - Scallops.
- [giggles] - Scallops.
- Tomato. - Tomato.
Now, don't--come on. - Okay.
- Tomato, please?
- Tomato. - Thank you.
- You got it, Chef. - Right.
Now, try and peel it off gently.
There you go.
And sometimes put it down and get cool.
And then it'll help lift off as well.
- Can I try a little piece? - Absolutely.
It's a really nice way of eating parmesan.
What are you doing down there? - Hey, I think it's working.
- I think you've got it this time, girl.
- Oh, don't hate on it. - I think--
I think you've got it. - I think I did too.
- So good. - Yes, that is a good one.
See, look, untuck that little bit
there at the end, it's still warm, so--
Girl, that is beautiful. - Yay!
- Whoo. - The parmesan doily.
The parmesan doily. - Fantastic.
- Yeah, so purée's done, doilies are done.
And now the most important part,
we absolutely sear those scallops.
There's no under, there's no over.
They just need to be perfect. - Okay.
So two minutes on each side?
- 60 seconds each side.
What we do first... - Mm-hmm.
- Is mix a little bit of, uh, curry powder.
- Okay. - And pass the salt, please.
Okay. Season that plate. Thank you.
And all we're gonna do now is just gently rub
the scallops in the salt and the curry powder.
There you go.
All around the sides. - Oh, yeah.
- Top and bottom. There you go. Lovely.
And that's how it's gonna sear in the pan.
So I'm gonna have a little practice here.
There's my pan. Pans getting nice and hot.
- Yep. - 12:00.
One, two, three, four, five. - Okay.
- But you go back to the top so there's unison
and continuity the way we're cooking them.
- Perfect. - I don't want that one
undercooked and that one overcooked,
so we go, 12, one, two, three, four, five.
Count to 60. Flip them over.
And then they're gonna be cooked exactly the same.
- Okay. - Okay?
- Here we go. First one, [indistinct], 12:00.
Careful. It's very, very hot.
Good. But don't drop them in,
place them in. There you go.
And that's cold on the top so you'll be fine.
Good. Okay, good.
Touch more olive oil on top.
Turn the gas down, please. Turn the gas down please.
- Yes. - [chuckles]
- Thank you. Well, you didn't answer me, so--
So it felt like... - No, you're right.
- She went silent. - You're ignoring me.
- I'm, like, counting in my head.
- Eye on the game. Eye on the game, girl.
So that's still cold there. - Yes.
- So nothing to be nervous about that.
Flip that over. Bang. - Okay.
- You can do that. - Okay, great.
- Good. Don't splash yourself.
Always push away. Never push towards you,
do that fat doesn't come up your hand.
Beautiful. - Whoo!
- Now, when they come out of the pan,
we have to drain them very lightly...
- Okay. - Onto paper
for any excess fat.
Try and keep the 12:00-- - Yes.
- 'Cause you've gone all--
you've gone all skew it again.
It looks like a dysfunctional clock there.
12:00, one, two, three, four, five.
- One, two, three, four, five. - Thank you.
Okay, 30 seconds from now you're gonna take them out.
Before you do that,
you're gonna go around each scallop
and drop a touch of Meyer lemon on top.
- Okay. - In 20 seconds from now.
If you go too early with the lemon,
it'll cool the scallops down and they won't cook.
Please, listen to me.
- She--she didn't listen.
- I'm here. No, I'm listening, Chef.
I'm not allowed to do it for two minutes.
- There we go.
Ten seconds, lemon on top.
- Good. Okay.
Away. Nice. Then out of the pan.
Which one are you gonna take out first?
- The first one.
- 12:00. - The 12:00.
- That's it. Great color on there,
by the way. Really good color.
- Yay! Oh, that's so exciting.
- Okay.
Scallops are out. - Yup. We are good.
- So I'm gonna plate one. - Okay.
- And you can plate the other one, okay?
I'm just gonna start off with a nice spoon
of the sweet corn purée.
Then you take the scallops.
Beautifully cooked, by the way. - Yes.
- So much better when you put three of something on a plate.
We never put two of anything on there.
So we just go one...
two...and three.
And then from there, take your doily
and just set that very carefully over the top.
[claps] - Did I do it? Yes!
- She did it.
- Yes, we did it. - That's the appetizer.
Man. - The appetizer?
- That--[chuckles] - Wow.
- That's the starter. - I forgot there's
a whole steak here. - That's a whole meal to me.
- Great, there you go. So rib eye.
This is the Rolls Royce of meat, by the way.
- Mmm. - Okay?
- Yes. - They've got up
to room temperature? - Mm-hmm.
- Never cook a steak ice-cold from the fridge.
By the time it's cooked in the center,
the outside is overcooked.
So let it get up to room temperature.
And the cooking time's a lot less.
Okay? - Okay.
- So take you-- take your steak.
Rib eye here. Rib cap.
And you only get two caps per cow.
- Okay. - So the cap is crucial.
Now, you see where the seasoning--
some of its disappeared,
so we re-season it again and let it sink in.
- Okay, great. - Okay?
Okay, fan on. Lights up.
- Yep. - Okay.
- We've never used the lights.
- Oh, really?
- Have you ever played the drums before?
- Have I ever played the drums? - Yeah.
- No. - No, 'cause you're gonna be
handling four pans now. - Oh, so it's like a--
- Yeah, and so it's just exactly that.
- Got it. - Exactly that.
- Okay. - So we're gonna multitask now
and use all four.
I've got some grapeseed oil here.
- Shall I bring them over? - 20 seconds.
- Okay. - When this goes into the pan,
lay away from you... - Okay.
- So if there's any splashing, it doesn't splash up your arm.
- Right. Furthest pan away first.
Let's go, young lady. Please. - Mm-hmm.
- Uh-huh. Off we go. - All right, this-a-way.
Does it matter-- wait, which one?
They're all off. - Furthest pan away
means the furthest one away.
Lay away. - Like this.
- That's it.
Wrong [bleep] pan.
That's my nonstick pan for my potatoes.
- What the [bleep]? Sorry.
- Furthest pan away.
- What does that mean? - You did it wrong again.
- The second one. Okay, next one in.
[dramatic music]
Next one-- - Oh, my God!
- Oh, my God. [bleep].
Next one in!
Next one in, please! - Got it!
- For [bleep] sake, somebody help me!
[echoing] Help me!
Hey, you down there sunbathing, next one in, please!
[laughter]
The nonstick pans are for our potatoes and asparagus.
- Okay. - The cast-iron pan...
- Is for the steak! - Is for the ribeye.
- Ribeye. - Right.
A little bit of smashed garlic. - Okay.
- You get the back of the knife,
you just go like this.
Just gently.
- Okay. - Gently.
And we're gonna mix that with some rosemary.
That's gonna go in at the end with some butter.
And then I'll show you
a little trick with our potatoes.
So they're boiled potatoes, par-cooked,
and all we do is smash them. - Okay.
- And next we're gonna do is just lightly fry them, okay?
- Okay. - Olive oil on there.
- Okay. - And then just lightly
squash them down like that into the olive oil.
Okay, we gotta speed up now 'cause we're
running a little bit behind.
We can't slow the steak down, right?
- Okay, I'm going, I'm going. - Okay.
Rachel, please... - Yes.
- You gotta help me out. - Okay.
- We're gonna make a really nice chimichurri now.
- Thyme in here? - Thyme in there.
And then just these little cilantro herbs,
just pick them in there as well, please.
- I'm on it. - Yes.
Thank you. Good.
Now top them with olive oil.
- Yep. - That's it.
And then season again. Good.
So we got the steaks moving,
potatoes, and then the asparagus.
Now, that's the woody part down there.
- Yup.
- So we just open them up there.
Okay. And then I just like the tips.
That bit there is great for soup.
- Okay. - Now, potatoes.
Into the furthest pan.
Olive oil into the pan first, please.
- Yep. - So's the pan's nice and full.
Okay.
Now for the moment of truth, the steaks.
So you're gonna take your tongs.
Get a firm grip of it first.
There you go.
Good. That's a beautiful color.
Now lay it back over away from you again.
Pull over. - Oh, which way? This way?
- That's right. - Okay.
- Careful. Good.
Look at that color. Beautiful.
- Ooh, that's beautiful.
- Next one. - Okay.
Let's check.
- Happy with the color?
- Yes. - Good. Turn it. Good.
From there, beautiful rosemary and fresh garlic,
half and half in each pan, please.
Okay, steak's coming out in three minutes. Yes.
- And I put the rosemary on top or side?
- Just on top. I'll show you why.
We're gonna baste it with butter in a moment.
Nope, just on the steak. - Oh, okay.
- You put it everywhere. [bleep] hell's bells.
- [laughs] - Just on the steak.
- Okay. All right, Chef.
- Right.
Where's the garlic?
- Son of a [bleep].
- Garlic and rosemary in the steak.
Selena! - Yes.
- For [bleep] sake. - I know.
- Oh, my Lord. - [laughing]
- Okay, good, now we're gonna
get the asparagus in,
and we're gonna braise that now.
Okay, nice.
So steak's about two minutes, okay?
- Okay. - And we're gonna baste
the steak. - Okay.
- Now this is the important part.
A lot of chefs take their steak
out of the pan. - Mm-hmm.
- I like to keep it in there,
so it doesn't cool down too quickly.
So two knobs of butter on each one.
From there we go, butter goes in.
And then very carefully take it off over there,
and you get that and you scoop that over.
The--and you can see-- you can see what's happening.
And then in the other hand--
toss the asparagus with the other hand please.
There you go.
Nice.
Careful. Good girl.
- Sorry. Thank you. - Don't worry. All good.
Very, very good. Just watch those handles please.
Now we're moving.
- Oh, my gosh, this is so cool.
- Okay, good. Now you're basting
that steak beautifully, okay?
And we'll leave them to rest in the pan
so they don't cool down too quickly.
- Okay. - Right, touch of stock
in the asparagus,
and a touch of butter into your potatoes.
- Okay, touch of butter in the potatoes.
- I know. That was why I convinced you to do it.
[laughs] - Oh, man.
Now, carefully, just here like that.
Push away and flip back up.
So you go here and flip back up.
Here and flip back. Off you go.
- Okay. - Both hands.
Dip down, and before you flip it,
bring it all back down at the end of the pan again.
So bring it down there. There you go.
And then flip it over. There you go.
[claps]
Dip and flip.
- Dip and flip. - And again.
Yes!
- Look at that knife. [laughter]
- Right, chimichurri in there.
- Thank you. - Teaspoon of mustard.
We got some olive oil. - Yep.
- A little bit of red wine vinegar, a tablespoon.
- All right. - And then
season it out for me.
And give that a nice little mix.
How we doing there? Great. They look lovely.
And so from there, they come out.
Final one, and they just sit on that plate.
It's a really nice way to prepare it.
- It's beautiful.
- Great. Okay, right, chimichurri.
Home straight, Selena.
- Whew.
- And then some nice just-- we call them roundels.
Little rounds of shallots in there please.
That's it, you can put them in whole.
They'll break down. And then finally,
a little touch of chili flake in there.
- Okay. - Good.
And that's gonna sit on top of the steak.
Great job on the steak, by the way.
Now for the most exciting part. We all come together.
So I'm gonna start off
with a beautiful bunch of asparagus.
Healthy, delicious, braised... - Yum.
- In color. I'll take my smashed potatoes.
There. Now for the exciting part.
When it comes to our steak...
- Wow. - So beautiful.
And so the best way around there now is,
I'm gonna take off the rib cap.
- Okay. - There. Trim my steak.
Everything I put on the plate is gonna be edible.
No excess fat. - Wow.
- 12:00 there. I'm just gonna slice that down.
And not too thin.
Otherwise, the steak gets cold quickly.
- Oh, I see. - So I always slice it
three times or four times.
And then just sit that
on top of your potatoes.
- Oh, wow. - And then the rib cap
just sits on top of the asparagus.
[George Bizet's "Habanera"]
I'm gonna get my chimichurri and just sit that on top.
And there we go. - Okay.
[laughs]
- Wow. [dog whines]
♪ ♪
- Well done! - [laughs]
Oh, my God, I'm sorry. Thank you.
I'm not that great, but I did a good job, I think.
[laughs]
- Oh, man. - Amazing.
Why didn't you tell me it was this much fun?
I would have come ages ago. - Really?
[laughter] No, you're actually stressed.
Don't lie.
- Rachel, thank you for doing nothing.
- The thyme. [laughter]
- Do you mind telling me a little bit about
the charity organization we're donating to?
- The charity that we're donating to is Make-A-Wish.
They create life-changing wishes
for children with critical illnesses.
That donation is gonna go a long way.
And the difference on those kids' faces,
as you know, is... - The best feeling.
- Life-changing, so thank you. - Of course.
We're happy to do it. I love Make-A-Wish.
Done millions, and I'll keep doing it.
- Good job. - Let me get a picture
of you guys on our special phone.
Aww, I love that.
[upbeat music]
- Well, to our guest, Chef Gordon Ramsay.
Thank you for today even though I was a little bit weird.
Yay! - Chef, good to see you.
Likewise. - Thank you.
♪ ♪
- Chef, how would you rate Selena's meal today?
- In front of Grandma and Granddad?
Can I--can I send you a message--
can I send you a message later?
[laughter] - Oh!
- Hear me out. We started slow, but we finished strong.
So yeah, I would say we're bordering on eight
based on the performance across that ribeye.
- Wow. - I'm okay with that.
- So she's not your worst student.
- No, far from it.
- First off, working with someone in the kitchen
is very different than working with them over Zoom,
but when--but when I saw him, I almost started crying.
I just respect you so much,
so it was such an honor to have you here.
I really had a good time. - Likewise.
I've been excited. And having three daughters,
you've been a huge inspiration in our household.
- Thank you so much.
- And, you know, having one daughter
that, you know, struggled with her mental health
on the back of the pandemic,
your support was phenomenal, so thank you.
- Oh, thank you so much. I really appreciate that.
I have a fund that I've done with my cosmetics company,
called Rare Impact Fund,
and basically our goal is to raise $100 million
for mental health resources for underserved communities.
I really care deeply about people,
and now more than ever,
there's so much of the isolation and confusion,
and so I think it's really important
especially to use my platform for that stuff, so...
- Yeah, well, thank you for having me in live
because I'm Zoomed out, man.
[laughter] I am so Zoomed out.
Congrats to a great end of the season.
- Thank you. - Here's to the next season.
- Whoo! - Cheers.
Rachel. - Cheers. Rachel.
[both laugh]
[Selena Gomez's "Selfish Love"]
- ♪ All this time and we still got that selfish love ♪
♪ You like makin' me jealous, I like makin' you jealous ♪
- Did you yell at my sister? [laughter]
- A little bit. Should I tell you why?
- [as Gordon] Oh, a little bit.
- Oh, I love the accent, girl. I love it.
- What's your favorite thing that Chef says?
- [as Gordon] Piss off!
[laughter]
- Gracie. - [giggles]