Original subtitles

- Hey, guys. It's Selena.

People who know me know that I love to cook...

Ludo, take one.

Except I have no idea what to do or how to do it.

I can't even fix eggs properly.

So while I've been stuck at home, I thought,

"What better time to improve my skills in the kitchen?"

[doorbell rings]

So I've asked some of the best chefs

to school me,

and this is what I'm burning today.

They're at home. I'm at home.

Okay.

And we're gonna see

if we can make a meal together...

Hello, hello?

Apart.

Test, test, one, two.

I'm actually very impressed with myself right now.

Oh, my gosh. I'm so nervous.

♪ Oh, I'm tryin', I'm tryin', I'm tryin' ♪

♪ I'm tryin', I'm tryin' ♪

♪ Oh, tryin', I'm tryin', I'm tryin' ♪

♪ My feelings on fire ♪

Hello? Ludo?

- Yes? - Can you see me?

- Yeah, yes, Selena, yes.

Bonjour. Hi. - Hi. Bonjour.

- How are you? - I'm good. How are you?

- Great, thank you very much. Thank you.

- I will be cooking with Chef Ludo Lefebvre,

considered one of the greatest chefs in the world.

He's got some of the best restaurants here in LA.

He will be teaching me

how to make a French omelet

and a cheese soufflé.

No pressure there.

But I'm so excited to learn from a legend.

I want everybody to know how you started cooking.

I always loved to eat, always loved to cook,

and I decided I want to be a chef at 14 years old.

- That's so crazy.

When I was 14, I started my TV show, actually.

- See? Exactly. You know you want to do that.

- Kind of. I didn't know, but I did.

[laughs] Just kidding. - Yeah.

Selena, I really want to teach you

how to do the perfect omelet.

- Perfect omelet. Okay.

- I don't want to be too, like, arrogant,

but in France, an omelet is everything.

Selena, this is my wife, Krissy.

- Hi. - Hi.

- Those are my grandparents over there.

Papa and Nana will be eating as well.

- Hi, guys. How are you?

- Hi, guys. - Welcome.

- They're living with me during the quarantine.

- Okay! Ca va! Yay! - Yay.

- First of all, to be a good chef, Selena,

you need to have a good knife.

Do you have a good knife?

- I think so.

- Selena, I never see some blue knife like that

or top-class knife like that.

It's pretty fancy. Wow. - It is fancy.

- The knife need to be very sharp.

- Okay. - You know?

It's very important.

You take a knife, a piece of paper,

and normally, it should cut.

- Like this?

- Yeah.

- Wow!

Wow! - Hey!

- One point for Selena, okay.

- You made fun of my blue knives.

- Selena. - Yeah?

- Do you have eggs? - Eggs.

- Well. Eggs.

Butter. - Butter.

- Oh, you love butter, Selena.

You have a lot of butter in your house.

- Yeah, I do. I love butter.

- Some cheese? I think it's this one.

Just moved into my new house.

So this is the first time I'm using my kitchen.

- Great! We're good.

- It's strong. - Oh, that's very French.

That's very French, you know?

You have a little bit of chive?

- Yes, sir. - And salt and white pepper.

Wow, you know everything...

You're moving very well in your kitchen.

I will say I see that. Wow.

- Thanks! I'm getting the hang of it.

- Very impressive, Selena.

Wow. With a smile.

No stress. Good.

- [laughs]

- So for omelet, Selena,

do you have a nonstick pan?

- Yes, sir. - Pretty deep.

You... you don't have a... Like, more like that, Selena?

Or your other?

More thin, a little bit?

No.

It should be around 9 inch, large.

9 inch, large.

- I don't think I must...

I don't know if I have it, then.

- I'm very specific

with the size of the pan for the omelet.

- I respect that. Liz?

- Coming in hot.

- [laughs]

- And it needs to be 9 inches around?

- Yes. - My... I wear size a nine foot.

Let's see.

- No, you're not.

- This is nine inches. - Okay, perfect.

We'll be okay.

You'll be okay with this, Selena.

We'll be okay. - [laughs] Okay, well.

Well, let's see where... - I know.

French people are very picky with my omelet.

First of all, we're going to start to chop the chives.

Voilà; so the way you hold the knife, Selena...

Go like that and like that.

Yeah, you're good. Yeah, yeah.

- Okay. - Oh, yeah.

Hold your chives like that. - Okay.

- And the blade will follow your finger.

Very fine.

So you're going to start again, okay?

- What do you mean we gotta start again?

- 'Cause you didn't wait for me

to show you the size of the chive, yes?

So you really want to chop your chive

very fine like that.

Voilà. Okay. Very nice.

Yeah, it's good. - Yeah?

- I'm not gonna be too picky with you,

because it's your first time you're cooking with me.

So...

That's good, Selena. Voilà.

- Okay, so this was a fail.

This was what not to do.

- You needed to wait for the chef

to show you how to do it.

Put the chives in the bowl.

For one omelet, I use four eggs.

Oh, your eggs is good. Your yolk is very orange.

It's nice. Perfect.

- Good. - You crack your eggs already?

- Yeah. - Wow. You're faster than me.

- Well, I mean, hurry up.

[quirky music] - No shell?

- Nope.

- Wow. Confidence. I like it.

Okay, take a whisk. - Got it.

- Whip your eggs very well, Selena.

Voilà.

Mix very well the egg yolk and the egg whites.

- [gasps] Whoops.

- Uh, okay. Clean your station,

And maybe put one more egg, just to make sure.

Do you cook a lot of omelets, Selena?

- No. - I'm from Texas.

So what I'll do is I'll make scrambled eggs

and I'll put tortilla in it...

Like, chopped up tortilla...

And salsa and, like, tomatoes, onions.

- That's Texas style. - Yeah.

It's the much easier version

of whatever I'm doing here, probably.

- We're gonna put a little touch

of salt and white pepper, okay?

- Okay. - Voilà.

- Why white pepper with this?

- It's because white pepper is little less spicy

and a little more delicate.

Black pepper is very strong flavor.

It's little too aggressive for the eggs.

Anyway, take your eggs, your spatula, Selena,

and your butter, okay?

So as you can see...

You see what I'm cooking on, Selena?

Electric.

- Electric. Mine is electric too.

Oh, no. Mine's fire.

- Oh, no, Selena. - [laughing]

- You don't have an electric stove in there, Selena.

- Sorry. - Selena, oh.

I love it. - Okay, okay.

- No, my house...

See, I just buy a new house, you know, Selena.

It's a old house.

I need to redo the whole kitchen.

- Yes, we have a 1973 electric stove.

- Oh, wow. Vintage.

- Yeah, "vintage." That's exactly what we say.

- So we'll put a little bit of butter, okay?

- Do I do low?

- Yeah, go on low, Selena, okay?

Low.

- Have you ever had a fried Oreo?

- A... a f... a what?

- A fried Oreo.

- I didn't know you can fry Oreo.

- [gasps] Oh, my gosh.

It's amazing.

- I'm very French. Sorry, guys.

Sorry. - I love it.

- I'm very froufrou.

Now, Selena,

we are going to melt the butter very, very slowly.

If your pan is too hot,

you're gonna cook the eggs right away,

and they're gonna be overcooked.

And omelets, Selena, need to be like a crème brûlée.

You know crème brûlée? - I've gotta be honest.

It's really hard for me to understand you.

- Coming in for subtitles. Crème brûlée.

- Crème brûlée. Yes, I do.

- Selena!

- I'm sorry! - That's what I'm saying.

- Crème brûlée.

You eat a crème brûlée.

It's very custardy. You know what I mean?

It's like a custard. It melts in your mouth.

And an omelet should be the same, Selena.

The same. - Okay.

- Now add your eggs, Selena.

And as you can hear, it's not sizzling.

The eggs are not cooking yet.

- Oof. Okay.

- There we go.

[virtuosic music]

- Voilà.

- So now it's very simple.

You just do scrambled eggs.

And make sure the eggs don't s... don't stick to the pan.

Move, stir the eggs all the time.

Very gentle.

Take your time. Don't go away.

Always stay with your omelet.

Don't drink your coffee or whatever.

You mix your eggs. Don't talk with nobody.

Just focus on your omelet.

- Like this? - Exactly, yes.

Scramble the eggs. Exactly, okay?

- Nice. - Good job.

- You're on low heat? - Yes, sir.

- Doing omelet is like driving your car, okay?

You go on speed. You use speed.

You need to control your heat.

Cooking is about how to control your flame.

- Ooh, that's a song lyric. "Control your flame."

- Flame. Oh, she's artiste.

Okay, Selena. Go on medium heat now.

Go on medium heat. - Oh, I'm getting nervous.

- Ooh, time to take off.

Don't stress. Just do scrambled eggs.

- Okay. - And make sure the egg... voilà.

That's it.

- ♪ I'm not gonna mess this up ♪

♪ I'm not gonna mess this up ♪

- You see the eggs now? They're starting to cook.

- Yes. Oh, I'm so nervous.

Okay, okay. - Lower your heat.

- Lower your heat. Lower the heat.

- [yells] - Lower the heat!

We good, we good. Lower the heat. Voilà.

- Okay. - Go faster now.

Mix it. Voilà. Perfect.

Okay, stop that now. Take off of the fire.

Take off of the fire. Take it off. Voilà.

Now reform the eggs like a crepe.

Put your eggs like a crepe now.

- Okay. Okay, okay, okay. - Try to do a nice crepe.

Reform your eggs. - Oh, my God.

- Make sure to put some eggs in the middle.

Good! Yes, great.

Stay like that.

- Okay.

- Now you're going to tap, a little bit, your eggs...

♪ ♪

Like that.

♪ ♪

Voilà. Good, Selena.

Now you're gonna put your cheese.

- Oh, wait, what?

But wait, do I put it on the hot burner?

- No, not yet. Don't go back.

Don't go back. - Okay, okay!

- Put your cheese. Put your cheese.

- Okay.

- Your omelet looked very good.

It looked very good.

- You're stressing me out, Ludo.

We got a lot to talk about after this.

- [laughs]

[upbeat music]

- Okay.

Y'all, this is, like, real...

- It's not too much.

- Huh?

- My papa thinks he's a chef,

and he's telling me what's too much.

- Oh, Selena, everybody's a chef.

- Right. There you go. - Oh, great.

- Thank you. [laughs] - Look at my pan, Selena.

Can your eggs start to move like that?

Like... - Let's see.

- Show me the eggs.

No. No, not yet. Not yet.

- [yells]

- Let's cook the eggs little bit.

- Okay.

- I'm going to do a French song just for you.

"Selena Making an Omelet."

- Yes.

- ♪ Selena, Selena ♪

♪ You can do it too ♪

[singing in French]

[shouting]

- Yeah, you burned it,

because I don't know what I'm doing.

- Oh, my God.

- Well, now you can show her

what it's not supposed to look like.

- So make sure it's not like that.

First time I've burnt an omelet.

I'm gonna do another one quickly.

So stressful. Oh, my God.

- [laughs] - My God.

I never teach somebody like that, Selena.

It's the first time I'm teaching to do an omelet,

somebody, like that.

- Yeah. - It's stress...

It's stressful for me too.

- Welcome to quarantine.

We're about to teach everybody

how to do this.

- And now... now,

we're going to roll the omelet.

- Okay. - Slowly.

- Wow. - Voilà.

And Se... Selena, it's magical.

- Okay, it's not gonna look good,

but can I just do it?

- Yeah. [speaking French]

- I'm scared. - Go like that.

Yes, and roll it... yes, Sele! Yes!

Roll it slowly, yes, Selena. You get it.

- Oh, my God! - Roll it!

You didn't roll it now. - I'm trying!

- Roll it! - [groans frustratedly]

- Yes, you got it!

Yeah, yeah, allez! Yeah, you got it!

[speaking French]

- Look, I made a taco. Okay.

- Beautiful! - We did it!

- So the trick, Selena:

you can always put a wet towel on the top of the omelet.

- On top of the what?

- A light kitchen towel like this.

Get it wet and lay it over the omelet.

And then you show her. I'm not the chef.

- And you're gonna reform the omelet, if you want,

a little bit.

- Oh, I see.

- Shape your omelet.

Voilà. Voilà. Nice.

Yeah! - Looks good.

- [cheering in French]

- Whoo! [applause]

- Okay, well, you put a little bit butter to make shiny.

Give a little massage to the eggs with the butter.

- I'm so excited! - It's beautiful.

Wow, that's nice.

Now some salt.

And put your chive.

That's amazing omelet, Selena.

- I'm so stoked right now.

You have no idea. - Wow.

- They're gonna be, like, "Ludo who?"

- Okay.

I want to see the inside. I want you try it.

- I'm gonna open it.

Look at that. The texture.

- Selena, sometimes in my restaurant,

when the people try my omelet, some people cry.

- No way. - It's amazing.

- So you guys better cry, basically.

- Yeah.

- This is so good. - Great flavor.

- This is incredible. - That's fire.

- It's good. - Definitely a five.

- That's good. - Five, yes.

Oh, five, yeah, definitely.

When it's executed very well,

it's just amazing pleasure to eat, you know.

- It's honestly so good. It's so good.

Thank you so much. - And you know what?

You did very good, Selena, but your training is not finished.

We have one more to do together.

- Wh... wha... another one?

- A very, very, very French classic dish.

- Uh, I have to clean the kitchen first, okay?

- Yeah, me too, a little bit.

- ♪ Saw us gettin' older, oh ♪

♪ Burnin' toast in the toaster ♪

♪ My ambitions were too high ♪

♪ ♪

♪ Waiting up for you upstairs ♪

♪ Why you act like I'm not there? ♪

Ready.

- So now we are going to do a cheese soufflé.

- Great.

- Very classic French dish.

Something my mom was cooking a lot for me.

Did you ever make a cheese soufflé before?

- No.

I can't even find anything in my new kitchen.

- Do you have a scale?

- Do I have a scale, Liz?

- Liz! - Yes.

- Liz, give us the scale.

- Oh, we found it. - We got one.

- So we have a scale.

- She's putting the batteries in.

- That's great. You have a scale.

It's good news.

First, we're going to set up

all your mise en place for the soufflé.

- My what? - Mise en place.

It mean to set up our station

before we cook.

You see my mise en place? I set up everything already.

I'm very French.

I'm very organized, like a machine.

- There you go. - Thank you.

- You're welcome.

- You're gonna get a bowl and some milk.

- I have the rainbow bowls that I just got.

- Exactly.

- You need to measure 450 gram of milk,

60 gram of flour, all-purpose flour.

60 gram of butter.

Now, Comté cheese.

- Okay. I have Romano.

- Comté cheese is French. It should have a French flag.

- We don't have it. - Sabotage!

- Will you help me, please? - Yeah.

- Selena, don't stress. We'll be okay.

- Okay, thank you. Thank you.

- You're welcome.

- Merci, Ma. - Merci.

- Nana. Thank you, Nana.

175 gram of Comté cheese.

- You know, you're screaming at her.

- Oh, really? - Yeah, you're screaming.

- It's too loud? - It's okay.

- Sorry. That's the passion.

- Yeah, very... - The passion of cooking.

You're good? - I think so, almost.

- Revie! Come see Selena's knives.

- Yeah, look!

- Wowee-wow-wow!

- "Wowee-wow-wow."

- What's your name?

- She said, "What's your name?" You speak English.

- My name is Rêve. - Hi.

- Very nice to meet you. I'm Selena.

- It means "dream" in France. This's Selena.

- Can I have one of those knives when I grow up?

- Yeah, we'll find you the a knife like that, yeah.

We'll find you some, yeah. - Yeah, I'll send you some.

Bye!

- Do you have some more like that, Selena,

for... for the family too?

- Yup. - Great. Très bien.

You're going to take some butter, Selena.

Take a little piece of a paper towel.

- Okay.

- Now you're going to put some butter in the mold.

So the thing to have butter for a soufflé,

you need to go to the bottom to the top, like that.

- Okay.

- Because a soufflé rise like that.

How do you say? - It rises up.

- Okay. - So far I'm very impressed.

You are very calm. It's good.

Me, I would be, like, stressed now.

- Well. - No, but you're not.

- I'm an actress. I'm trying.

- Put a little flour in the mold.

Put it on the side now. It's fine.

You're gonna preheat your oven.

- Yup. - 375.

Put on convention.

- Convection. Convection.

- What's the difference?

- It bring... it brings air in the oven.

Convention. - Convection.

- Bring air. What you say?

- Yeah, the air will circulate.

- The air will circulate in the oven.

- Okay.

- Does it have convection choices?

- Uh, no.

- Doesn't matter, guys. It's okay.

So now... - Great.

- We are going to do a béchamel sauce.

- Kay.

- You're gonna take two saucepan.

That's a sauce you can use for doing lasagna.

We use that a lot with... With gratin.

You can use... mix with vegetable and cheese and put in the oven.

I mean, it's so good like that.

In the bigger one, you're going to put the milk.

- Okay. - Voilà.

Put on the stove on low heat.

You are going to put your butter

inside your other saucepan.

So we're going to melt the butter.

- On low? - Low heat, yes.

Selena, I know all your music.

- You do? - Yeah, my daughter.

- That's so nice.

- Every morning in the house, it's Selena music.

- Thank you, and I'm sorry to you.

- [laughs]

Okay, so add the flour and mix with a whisk.

So now, Selena...

- Yeah? - [yells]

So be careful! - Wha... did you drop it?

- Yeah, I dropped my whisk. - Opa.

- The chef is in the weeds! - I didn't mess up, though.

- No, no, no. You do a good job.

- I'm, like, "Validate me!" - [laughs]

Now you're going to take the milk

and pour into your saucepan with everything.

Voilà.

Now we're gonna cook the sauce

until it's getting thicker.

- Okay. - Did your sauce get thicker,

little bit? - Uh, no.

Is yours getting thick?

- Yeah. - No!

- Go more high. Go more high.

- Okay.

I think it's working.

- Yay! [clapping]

So now, Selena,

bring your saucepan to your station.

So we're going to separate the eggs,

and we're going to put four yolk in the sauce.

- Just yolk?

- Yeah, and you keep the egg white.

Très bien.

- No! Okay.

- What? - Um, just, you know.

- Be careful, ah? No shell, of course.

And we do like that with all the eggs.

Voilà. And whisk with a misk...

With a whisk.

- "Misk with the whisk."

Oh, it smells so good.

- All right, now, Selena,

you're going to take a plate and a cheese grater.

Got it, Selena.

And grate the cheese, okay?

Don't cut your finger, okay?

You know how many time I shred my finger like that?

- Ow. - Et voilà. Et voilà.

So now, you're going to take all your cheese

and you're gonna put in your sauce.

And now you're going to mix the cheese and the sauce, okay?

With the whisk.

Now, Selena, what we're going to do,

we're going to add salt and pepper.

- Salt.

- So if you like spicy,

put a little bit more, okay?

- I love pepper.

I'm Mexican. I love spicy.

- You're gonna put a little pinch of nutmeg.

- Oh, my gosh. It smells so good.

I'm a chef. - Oui, chef.

So voilà; we just finished your easy part of the soufflé.

- Oh, that was the easy part? - Yeah.

- Awesome. - Voilà.

Now you're going to take a big bowl.

You're gonna put all your egg white in the bowl,

and we're going to whisk the egg white.

Go like...

[upbeat music]

Voilà, yes. Do it like that.

Yes, Selena.

Make sure to put a lot of air in your egg white, okay?

- Yeah?

Tell me how to find a good boyfriend.

What's the good judge there?

- Ah, where to find a boyfriend for Selena?

I don't know. - Exactly.

Never mind.

- I don't recommend French people for Selena

because we are too crazy.

- You don't recommend a French person?

- We're a little crazy, French people.

- [laughs] - We're too pa... I mean,

we are very passionate. - I do like passion.

- Yeah, okay. Good. Yeah.

- [snickers]

- So Selena, I'm going to show you

how you know when the egg white are ready.

- Okay.

- Make sure you're ready, and you go like that.

- I knew he was gonna do that. - No!

- [laughing] - Yeah, and we're ready.

Put the egg into the head of your grandpa.

Go see Papa.

- [chuckles]

Oh. - Flip it!

Flip it. - No, it's not gonna work.

- No, no, no, no! - [laughing]

- Whip it more. Whip it more.

See if you have a peak.

They look pretty okay. Go see Papa now.

[lively music]

- This is... - Oh, wow, it worked!

- Yay! [applause]

Very good, Selena!

- Whoo!

Yeah.

- Now you're going to take the spatula, okay?

Yeah. - Yeah, like that.

- Yeah, exactly. Perfect, Selena.

Okay, take another big bowl.

Put the sauce into the purple bowl.

Yeah, everything. - Oh, kay.

- That look good, Selena. Wow.

- Yeah? - Good texture, yeah.

Now we're going to incorporer to the bowl, slowly,

the egg white.

Very gentle, Selena.

Gently, Selena. Gently, Selena.

- Oh. - [laughs]

The soufflé are ready to bake now.

You're going to take your soufflé mold.

You're going to take your ladle... a ladle... ladle...

- A ladle. - Yeah, thank you.

Okay, and now we're going to fill the mold with the mixture.

- Okay.

- Are you having any fun, Selena?

- I'm having so much fun. I'm sorry.

I'm just... This is my first time.

So I'm trying to make it really good.

But then again, I did sign up to look like a fool

on HBO Max, so.

- Yeah? - [laughs]

- Ludo's gonna make sure you look good.

Don't worry. - Thank you.

- Well, by now it's the time where we do a prayer, okay?

We do like that.

And we go to the oven to make sure they rise.

Now, you know, the soufflé, what we want, Selena...

The soufflé should be raised.

- Okay. - Et voilà.

It's going to take maybe, like, ten minutes.

But sometimes the soufflé don't rise.

- And then it's just bad. - Exactly.

- Great.

Can't wait to try your soufflé.

- Yeah, you come to my restaurant.

You know, come to cook your own soufflé

in the kitchen.

- Do I get a hookup? Can I get it for free?

- That's supposed to be me asking that.

- Oh, God. [all laugh]

- Yeah, yeah, of course. Of course.

- Of course. Good. - If you do a good job, yeah.

Of course. No problem. - Great.

- I'm gonna take out mine, okay?

They're ready, mine. - Okay.

- Oh, my goodness. My first soufflé.

[cheerful music]

♪ ♪

- [imitates fanfare]

[in silly voice] Yes, Selena!

- Does it look good? - [normal voice] Nice color.

[traditional French music]

Now it's time to eat, to try. - Ready?

- Papa is ready to eat. - Yeah, he is.

- I'm a-ready.

I want this. - Coming in hot.

Ooh, it looks like it fell a little.

- It's not cooked? - I'm really nervous.

- It's cooked inside or no?

- Yeah, that's not done. - It's not done.

- That tastes like... - Oh, my gosh.

Everybody leave the kitchen.

I'm so embarrassed.

- It's very hard to know exactly when the soufflé

is cooked inside because it's so delicate.

- The top is really good, though.

That part's done. - Now we need to put it back

in there a little bit. - Should I put it back in

or did I already ruin it?

- No, it's... it's too late.

You should always take a little test, uh...

How you call that? - It's a meat tester.

- Meat tester or cake tester. - Yes.

- Go inside, see if it's wet or not.

Eat the top, guys.

- Just pull the top off with your fingers.

- I think it tastes good. - Cheers to...

- Cheers.

I mean, the top is crunchy.

It's good. Ca va.

- Oh, wow. This is amazing.

- It's delicious. - Yeah.

- Yum. - Oh, my God.

- Well, at least I got the raising part.

- Yeah, exactly. So that's a good...

You did a good job whipping your egg white.

- All right.

I'm impressed. - I'm impressed too.

I think for your first soufflé,

you did an amazing job, Selena.

- Amazing. - Thank you so much.

- Yeah. - I'll give it a...

I'm gonna say a four, since it's the first time.

- Four out of five? - Yup.

- That's pretty good.

- You know, Selena,

it's all about the taste.

And if it tastes good, Selena, good job.

You give a lot of memory to people.

- Thank you so much, you guys.

I wanted to talk about your charity a little bit.

Can you tell me about it?

- World Central Kitchen started by José Andrés.

We're helping to feed people who need food.

- That's amazing.

On behalf of me and the show,

we'll be donating $10,000.

- That is very nice of you guys.

- So you can check out World Central Kitchen at WCK.org.

- Awesome. - Merci, merci.

- How do you say "you're welcome"?

- French people, we don't say, really, "you're welcome."

We are rude people.

- We have a few of those people here too.

Don't worry. Merci!

- Thank you for your support. Thank you, guys.

Good job. Bravo, family, bravo.

- Ca va, voilà. - Ca va, voilà.

- Ca va, voilà. - Voilà.

Ca va... all: Ca va?

- Voilà. Yeah.

- Voilà. - Voilà.

Subtitles Diego Moraes(oakislandtk) www.opensubtitles.org