All language subtitles for Recipe.for.Love.2014.1080p.WEBRip.x264-RARBG1x1

NEXT.

NEXT.

WHAT'S TODAY'S SPECIAL, MRS. LESLIE?

MOCK-SUEY IN A BROWN
SAUCE WITH SOGGY NOODLES.

WHAT'S IT REALLY MADE OUT OF?

HONEY, I HAVE NO IDEA.

NEXT.

MY OFFICE, HENNESSEY.

NOW.

SO, HALF THE STUDENT BODYREADS THIS DRIVEL

IN THE SCHOOL NEWSPAPER,

AND THEN THEY WON'TTOUCH A THING.

HEY, I'M JUSTWRITING THE TRUTH.

DON'T BE INSOLENT WITH ME, YOUNG LADY.

DON'T YOU HAVE

BETTER THINGS TO DOWITH YOUR TIME?

I'M PREPARING FORCULINARY SCHOOL IN PARIS

LIKE JULIA CHILD.

YOU HAVE THE BRAINSTO GO TO MEDICAL SCHOOL

OR LAW SCHOOL SOMEDAY.

WHY DO YOU WANT TOWASTE YOUR TIME

SLAVING OVERA HOT STOVE?

BECAUSE IT'S WHAT I LOVE.

FROM THIS MOMENT ON,

YOUR COLUMN, "SCHOOL LUNCH CONFIDENTIAL,"

IS SHUT DOWN.

BUT THAT'S MY ACCESSTO FREE SPEECH...

MAYBE IT WILL TEACH YOU
NOT TO ABUSE THE PRIVILEGE.

NOW GO BACK TO CLASS.

A BIT OF ADVICE,

GIRLS WITH SMART MOUTHS
DON'T GET FAR IN LIFE.

THEY JUST GET INTO TROUBLE.

GOOD DAY.

[SIGHS HEAVILY]

[SNIFFLING AND CRYING]

NOW, LAUREN.

HOW MANY DAYSON PRIME RIB?

31.

AT TWO PER DAY, THAT'S...

496 POUNDSOF STANDING RIB ROAST,

380 POUNDS OF ONIONS,
273 POUNDS OF POTATOES...

OKAY, SLOW DOWN.

YOU WERE SUPPOSED TO
BE OFF THIS RECIPE A WEEK AGO.

BUT I WANT IT TO BE PERFECT.

PERFECTIONIS A DISEASE.

IT ONLY EXISTSIN A CLIMATE-CONTROLLED LAB,

NOT IN THE HOME KITCHEN.

NOW, YOU HAVE BEEN

CRYING EVERY DAYFOR THE PAST MONTH.

IS IT THE ONIONS, OR IS IT THE JOB?

I'M HAPPY HERE, DENISE, REALLY.

IT'S GIVING ME GREAT EXPERIENCE,

AND I'M SAVING UP FORCULINARY SCHOOL.

OKAY, GOOD,

BECAUSE I TASTED YESTERDAY'S PRIME RIB, RS,

AND IT WAS OUT-OF-THIS-WORLD.

COME WITH ME.

WALK WITH ME, TALK WITH ME.

DEXTER DURANT, DO YOU EVER WATCH THIS GUY?

I PREFER SHOWSTHAT ARE ABOUT FOOD.

HE'S SELLING SEXAND HAIR PRODUCT.

MM-HMM.[CHUCKLES]

SO, LET'S JAZZ IT OUT WITH MY FIREHOUSE CHILI...

THIS WAS DEXTER'SAUDITION VIDEO

FOR THE ULTIMATE STAR CHEFCLASSIC COMPETITION.

START WITH SOME RAMPS.

RAMPS?

WHAT HOME CHEFHAS ACCESS TO RAMPS?

JUST SAY "LEEKS."

THIS IS EXACTLY THE TYPEOF OVERWROUGHT,

COMPLICATED-FOR-NO-REASONCOOKING

THAT I CAN'T STAND.

BUT HE DOES HAVE A BOOK DEALWITH OUR CORPORATE PARENT.

UNFORTUNATELY,

WE HAVE NOT BEEN ABLE TOGET A PAGE OUT OF HIM.

HE HAS FIRED THREE GHOSTWRITERS,

BLOWN OFF TWOPUBLICATION DATES.

SOUNDS LIKE A TRAIN WRECK.

I WANT TO PAIR HIM WITH SOMEONE

WHO KNOWS HOW TO WRITEAND TEST RECIPES.

I HAVE BEEN READING

YOUR FOOD BLOG, LAUREN,

AND I'VE BEEN WATCHINGYOUR WORK AROUND HERE.

I THINK YOU WOULD MAKEA WONDERFUL GHOST WRITER.

DENISE, I'M FLATTERED, BUT...

WE WANT SOCIAL MEDIA INVOLVED,

AND YOUR BLOG IS ALREADYPLUGGED INTO THAT WORLD.

YOU ARE THE PERFECT CHOICEON SO MANY LEVELS.

GHOSTWRITINGIS A THANKLESS JOB.

BESIDES,

THERE ARE PEOPLEFAR MORE EXPERIENCED THAN ME.

I REALLY APPRECIATE IT,

BUT I HAVE TO PASS.

IF THE BOOK GETS PUBLISHED, THERE IS A $25,000 BONUS.

LAST TIME I CHECKED,

THAT WOULD PAY FORYOUR FIRST YEAR AT CORDON BLEU.

THAT IS MY DREAM.

I'VE ALWAYS WANTED TOSTUDY IN PARIS,

JUST LIKE JULIA CHILD...

JULIA CHILD. I KNOW.

YOU REMIND ME EVERY MORNING.

SO, IS THAT A YES?

♪ ♪

[TV THEME MUSIC PLAYS]

[AUDIENCE SHOUTS]LET'S!

GET!

COOKING!

[AUDIENCE CHANTS]LET'S GET COOKING!

LET'S GET COOKING.

[APPLAUSE]

LADIES AND GENTLEMEN,

FROM STUDIO 29

IN THE HEARTOF SAN FRANCISCO, CALIFORNIA,

PUT YOUR HANDS TOGETHER

FOR YOUR BAY CITY CHEF,

DEXTER DURANT!

[APPLAUSE]

LET'S GET COOKING.

[CHEERING AND APPLAUSE]

ONE MORE TIP

YOU WANT TO GLIDE YOUR BLADETHROUGH WHATEVER YOU'RE CUTTING.

DON'T APPLY PRESSURE,

JUST LET THE KNIFEDO ALL THE WORK.

OKAY, WHEN WE COME BACK,

WE'RE GOING TO CUREYOUR FEAR OF FRYING.

[APPLAUSE]

CUT! AND WE'RE OUT.

[BELL RINGS]

THAT WAS GREAT, DEXTER.

I KNOW. THANK YOU.

I'VE BOOKED YOUAN AROMATHERAPY SESSION

FOR THIS AFTERNOON,

AND THEN YOURHYDROTHERAPY SESSION

FOR TOMORROW MORNING,

AND YOUR ORGANICCLEANSE...

NO CLEANSE.

NO CLEANSE...

PAGES?

WHERE ARE MY PAGES?

THE NETWORK ISBREATHING DOWN MY NECK.

LOOK, I'M A LITTLE BUSY.

I'VE GOT THIS SHOW, THE RESTAURANT.

THE NETWORK WANTS TOMONETIZE YOUR BRAND.

THEY CAN'T DO THATWITHOUT A COOKBOOK.

SO WHERE AREMY PAGES?

IT HAS TO BE PERFECT.

[DIRECTOR]: RIGHT, 30 SECONDS!

PLACES, PEOPLE.

OKAY, I AM SPEAKING TO YOUAS YOUR FRIEND AND AGENT.

DON'T PLAY CHICKENWITH THE SUITS DOWNTOWN.

THE TALENT NEVER WINS.

I'LL TAKE MY CHANCES.

AND WE'RE BACK!

IN FIVE, FOUR, THREE, TWO..

[APPLAUSE]

AND WE'RE BACK

WITH DECONSTRUCTEDFRIED CHICKEN

THAT'LL MAKETHE ENTIRE STATE OF KENTUCKY

WEEP WITH ENVY.

[APPLAUSE]

CUT!

AND WE'RE OUT!

[BELL RINGS]

KENNY...

I'D LIKE YOU TO MEETLAUREN HENNESSEY,

SHE'S GOING TO BEDEXTER'S NEW GHOST.

DID YOU BRINGYOUR FLAK JACKET?

KEVIN! WHERE'S KEVIN?

HERE, SMELL THIS.

[SNIFFING]

BREATHE DEEPLY, INHALE.

DESCRIBE IT.

CILANTRO.

YES, WE ALL KNOWIT'S CILANTRO.

WHAT'S THE AROMA?

MEXICAN FOOD?

I HAVE TAUGHT YOU THISA HUNDRED TIMES...

EVERYTHING IN MY KITCHENHAS A FLAVOR PROFILE.

CILANTRO SHOULDEVOKE CITRUS,

PARSLEY, SAGE, EVEN BLACK PEPPER.

THIS...[SNIFFING]

SMELLS LIKE ASPHALT.

THANK YOU.

EXCUSE ME.

FASTEN YOURSEAT BELT, HONEY.

WE'RE GOING IN.

DEXTER DURANT,

I'D LIKE YOU TO MEETLAUREN HENNESSEY,

ONE OF THE BESTFOOD TESTERS WE HAVE

ON STAFF HERE AT "FOOD& ENTERTAINMENT" MAGAZINE.

I DON'T READ "FOOD & ENTERTAINMENT" MAGAZINE.

NO OFFENSE, IT'S A LITTLESUZY HOMEMAKER

FOR ME.

WELL, OUR MAGAZINEISN'T FOR YOU, CHEF.

IT'S FOR THE HOME COOK.

AND I DON'TWATCH YOUR SHOW EITHER,

IT'S A LITTLETOO ALPHA MALE FOR ME.

NO OFFENSE.

[DENISE CHUCKLES]

I HAVE CHOSEN LAUREN

TO BE YOUR NEWGHOSTWRITER.

NO.

NO, NO, NO, I ALREADY TOLD YOU, I DON'T NEED A GHOST.

ARE YOU EVEN A CHEF?

NO, NOT YET, BUT...

THEN ABSOLUTELY NO.

LAUREN, IS IT?

YOU DO SCIENCE FAIR PROJECTSIN THE TEST KITCHENS.

I'M COOKINGFOR REAL HERE.

[SCOFFS]

WE OFFER OUR READERSA VALUABLE SERVICE.

IT WAS NICE MEETING YOU,

BUT IF YOU'LL EXCUSE ME,

MY SCHEDULEIS A LITTLE TIGHT.

YOU ARE MY EMPLOYEE, LAUREN, NOT HIS.

I'M IN CHARGE OFTHIS PROJECT.

YOU'RE STAYING.

IT'S GOING TO BE FINE.

ONE OF MY SECRET INGREDIENTSIS COFFEE, FRESHLY BREWED.

I FIND IT GIVES THE CHILIA NICE BRACING BACKBONE.

HOW MUCH COFFEE DO YOU ADDTO A FIVE-QUART STOCK POT?

[SIGHS]

KENNY, I WANT YOU TO GETNICE IN TIGHT ON THIS

WHEN WE'RE FILMING, PLEASE...

SORRY, I JUST DIDN'TCATCH THE MEASUREMENT

ON THE COFFEE?

WHY ARE YOU STILL HERE?

AND WHERE'S KEVINWITH MY REPLACEMENT CILANTRO?

I DON'T LIKE STRANGERSIN MY KITCHEN.

[EVERYONE GROANING IN DELIGHT]

WOW, INCREDIBLE.

BEST CHILI EVER.

THANKS, MAN.

LET'S SEEWHAT THE GHOST HAS TO SAY.

MS. HENNESSEY?

ARE YOU STILL WITH USOVER THERE?

UH...

IT'S GOT AMAZINGDEPTH OF FLAVOR.

HINTS OF SPICE,

WITHOUT SACRIFICINGSUBTLETY.

THE COFFEE,

IT'S ITALIAN ROAST,

EXTRA STRONG,

PROBABLY REDUCEDBY HALF,

THEN ADDED AT THE END.

EDUCATED GUESS.

WE WOULDN'T PUBLISHYOUR RECIPE, CHEF,

BECAUSE THE HOME COOK WOULDN'TBE ABLE TO REPLICATE IT,

NOT WITH MISSINGOR INACCURATE INGREDIENTS.

BUT THEN AGAIN, MAYBE THAT'S YOUR INTENT.

[TELEPHONES RINGING]

GIO SCAPELLINI?

LAUREN HENNESSEY.

HOW DO YOU KNOW MY NAME?

I'VE SEEN YOU AROUNDTHE TEST KITCHENS,

I'VE READ YOUR BLOG.

THANK YOU.

I THINK TO MYSELF,

SHE UNDERSTANDS THAT FOODIS A CELEBRATION OF LIFE,

A CELEBRATION OF LOVE.

UM, WHAT ARE YOU DOING HERE?

I CAME TO WATCH DEXTER.

I SOMEDAY HOPE TO HAVEA SHOW LIKE HIM,

PERHAPS A BOOK DEAL,

AND POSSIBLYA GHOSTWRITER LIKE YOU.

UNTIL WE MEET AGAIN.

CIAO.

♪ ♪

SO...

HOW BAD WAS IT?

HE'S NOT A HORRIBLE GUY, PER SE,

HE JUST EXPECTSEVERYONE TO LIVE UP TO

HIS NEAR-IMPOSSIBLESTANDARDS.

HMM, SOUNDS LIKESOMEBODY ELSE I KNOW,

HUH, SIS?

HMM.

[CHUCKLES RUEFULLY]

I'VE DEALT WITHTEMPERAMENTAL CHEFS BEFORE.

I HAVE A FEELING

THAT GHOSTWRITINGIS GOING TO BE 25% WRITING

AND 75% BABY-SITTING.

[CHUCKLES]

OH, BY THE WAY,

I RAN INTOGIO SCAPELLINI TODAY.

OH, IS HE GORGEOUS OR WHAT?

WE LOVE HIM AT THE NETWORK,

AND HE TESTS WELLACROSS A BROAD DEMO.

HMM.

LAST WEEK, YOU WEREN'T DATING ANYONE,

AND NOW YOU HAVETWO HANDSOME MEN IN YOUR LIFE.

CAN I SWITCH BODIES?

ONE OF THEM ISAN INCORRIGIBLE ITALIAN,

AND THE OTHER WON'T EVENTACKNOWLEDGE MY EXISTENCE.

SWITCH BODIESALL YOU WANT.

ALL I CARE ABOUT

YEAH, SERIOUSLY, COOKBOOKCAN YOU MAKE THIS WORK?

I ACTUALLY THINK THAT I CANLEARN SOMETHING FROM DEXTER.

HE COOKS WITHSUCH PASSION.

OH, YOU SHOULD HAVE TASTEDTHAT CHILI TODAY.

IT WAS OUT OF THIS WORLD.

WELL, THESE T.V. CHEFS

ARE NOT SOUND INVESTMENTS FOR US

UNLESS THEY PERFORMON ALL PLATFORMS.

YOU SOUND SO CORPORATE, NAN.

HE ACCEPTED A LOT OF MONEYFROM US FOR A BOOK ADVANCE,

AND THERE'S NOTHINGTO SHOW FOR IT.

HE'S RECKLESS.

I GOT IT.

I'LL BE CAREFUL.

OKAY.

I I JUST DON'T WANT YOU TO GETTO HURT IN THE PROCESS, OKAY?

I CAN TAKE CAREOF MYSELF.

IT'S GOING TO BE FINE.

OKAY.

[HUM OF BUSY CROWD]

SHE'S AN AMATEUR FOOD WRITER

WHO KNOWS ABSOLUTELY NOTHINGABOUT COOKING.

PORK ROAST UP ON TWO.

I WANT MORE GARNISH ON THATBEFORE IT GOES OUT.

DJ SAYS SHE WASREALLY HOT, MAN.

AH, RECIPE TESTERSARE LIKE TRAINED MONKEYS,

THEY KEEP DOING THE SAME THINGOVER AND OVER AGAIN,

UNTIL EVENTUALLY, THEY DROP DEAD.

SHE'LL BE GONE IN A WEEK, TRUST ME.

[CELL PHONE RINGS]

[TYPING RAPIDLY]

[RINGING]

HELLO?

LAUREN, HEY, IT'S DEXTER DURANT.

I FELT LIKE WE GOT OFFON THE WRONG FOOT TODAY.

I WANT TO APOLOGIZE.

THANK YOU.

I WASN'T EXPECTING THAT.

WELL, WHY DON'T YOUCOME BY MY RESTAURANT

BEFORE WE OPENTOMORROW?

WE'LL HAVE A DRINK, WE'LL START FRESH.

I'VE ALWAYS WANTEDTO CHECK OUT VERTIGO,

BUT RESERVATIONS ARE IMPOSSIBLE.

WELL, THAT'SNOT A PROBLEM ANYMORE.

I'LL SEE YOU AT 4:00.

HMM.

[TYPING RAPIDLY]

I LOVE THAT JULIA CHILD PUTHERSELF THROUGH CULINARY SCHOOL

WHEN IT WAS MOSTLY MEN.

THE WHOLE CORDON BLEU EXPERIENCEIS OVERRATED

IF YOU ASK ME.

CULINARY SCHOOLSPRODUCE NOTHING

BUT GENERATIONSOF GLORIFIED FOOD CHEMISTS,

SLAVES TO THE RECIPES.

SOME OF OUR GREATEST CHEFS

WENT TO COOKING SCHOOL.

"THROW CAUTIONTO THE WIND."

EXCUSE ME?

THAT'S MY SIGNATURE COCKTAIL.

IT TOOK ME TWO YEARSTO PERFECT THAT.

OH MY, THAT'S... AMAZING.

IT'S REFRESHING,

YET HERBAL.

YOU KNOW, I'VE BEEN THINKINGA LOT ABOUT OUR COLLABORATION.

ONE OF THE PROBLEMS WITHBEING A GHOSTWRITER IS

YOU NEVER GET TO WORK ONYOUR OWN STUFF.

I'M USED TO WORKING ONOTHER PEOPLE'S RECIPES

IN THE TEST KITCHEN.

IN FACT, WE'RE NOT SUPPOSED TO...

SPREAD YOUR WINGS?

ISN'T THAT WHATYOU REALLY WANT TO DO?

YES, OF COURSE.

WHEN I'M READY.

WHEN I'VE BEENTO CULINARY SCHOOL.

WHEN I HAVESOME MORE EXPERIENCE.

"WHEN? WHEN?" WHEN... WHAT?

WHAT ARE YOU WAITING FOR?

I WANT TO DO THIS BOOK, DEXTER.

IT COULD DRAG ON FOR MONTHS.

YOUR SPOT IN THE TEST KITCHENSMIGHT NOT BE WAITING FOR YOU.

I APPRECIATEYOUR CONCERN, DEXTER,

BUT YOUR REVERSE PSYCHOLOGY

IS NOT GOING TOWORK ON ME.

I'M STAYING.

FINISH YOUR TENUREIN THE TEST KITCHENS.

THEN GET OUT AND STARTCOOKING FOR YOURSELF.

ALL RIGHT? COOK YOUR OWN RECIPES,

COOK YOUR OWN VISION,

YOUR OWN FUTURE.

I'M TASTING GINGER,

AND SOME BITTERS,

HOMEMADE MAYBE.

IF WE'RE GOING TOINCLUDE THIS

IN THE COOKBOOK,

I NEED TO KNOWEVERYTHING ABOUT IT.

SO TELL ME ABOUTTHESE JUNIPER BERRIES.

IT'S NOT GOING TO BEIN THE COOKBOOK, ALL RIGHT?

THOSE INGREDIENTSARE PROPRIETARY,

THE FACT THAT WE'RE TALKINGNOT ABOUT THE COOKBOOKOOK.

MAKES MENOT WANT TO HAVE A COOKBOOK.

NO COOKBOOK.

I'M NOT DOING A COOKBOOK.

NO.

I'M DONE.

YUP.

♪ ♪

[SNIFFS]

[SIGHS]

[TALKING QUIETLY]

GOOD MORNING, EVERYONE.

YOU SOAKEDTHE JUNIPER BERRIES IN GIN

TO INTENSIFYTHEIR FLAVOR.

THIS ISAMATEUR HOUR.

I GIVE YOU...

"THROW CAUTION TO THE WIND"...

2.0.

COME ON, DEXTER,

TASTE IT.

IMPOSSIBLE.

YOU PAID SOMEONEON MY STAFF,

YOU PUT ERIK UP TO THIS...

[CHUCKLING]

CHAPTER ONE, PAGE ONE.

"COCKTAILS."

SHUT IT DOWN, KENNY, I'M DONE.

WHAT?

THE CREW'S WAITING.

I CAN'T BLOWTHE SCHEDULE!

DEXTER?

YOU CAN'T LEAVE NOW.

YOU'VE GOT TO PREP FOR "GOOD MORNING, SAN FRANCISCO!"

LOOK, LADY,

THERE'S A LOT OF USAROUND HERE

COUNTING ONDEXTER DURANT.

DON'T SCREW THIS UP.

I THOUGHT I WAS DOINGTHE RIGHT THING.

HOW DID I DO?

[SIGHS]

UNBELIEVABLE.

GOOD MORNING, SAN FRANCISCO,

AND YOU'RE LATE?

UH-HUH.

THEY WANT US TO STARTWITH APPETIZERS

AS A PREVIEWOF THE COOKBOOK.

I'VE GOT GARLICAND FRESH TOMATOES

FOR BRUSCHETTA.

I'VE ALREADYTYPED UP THE RECIPE

AND GIVEN ITTO THE HOSTS.

I HATE THISDOG-AND-PONY STUFF.

WHERE HAVE YOU BEEN?

YOU'RE ON IN FIVE MINUTES.

UGH, LOOK AT THESE BAGSUNDER MY EYES.

YOU WERE AT THE RESTAURANTLATE LAST NIGHT?

YOU KNEW YOU HAD TOBE UP EARLY.

THANKS, MOM.

OH! [WINCING]

JEEZ...

[GROANINGWITH EFFORT]

IT'S A LOT OF WORK, BEING YOU.

YOU HAVE NO IDEA.

JUST...

YEAH...

OKAY, CAN YOU JUST...

CAN YOU...

I NEED A MOMENT.

CAN I... A MOMENT, PLEASE?

OKAY, PEOPLE, PLACES, PLEASE!

WE'RE ABOUT TOGO LIVE.

[SIGHING DEEPLY]

SHOWTIME.

GOOD MORNING, SAN FRANCISCO.

I'M RHYS ALEXANDER.

AND I'M KIMBERLY CALDWELL.

AND TODAY, WE HAVE

CHEF DEXTER DURANTON OUR SHOW.

WELCOME.

THANK YOU.

LOOKS LIKEOUR CELEBRITY CHEF

ISN'T USED TO GETTING UPTHIS EARLY.

[CHUCKLING]

WELL, WE ALL CAN'T BEMORNING PEOPLE LIKE US.

NOT LIKE YOU AND ME, OF COURSE.

SO TELL US, CHEF DEXTER,

WHAT IS THE FIRST THING YOU SAY

WHEN YOU STEPINTO THE KITCHEN?

AH, "LET'S GET COOKING!"

WHOO!

OKAY...

HOW'S THE MANUSCRIPTCOMING?

I'VE BASICALLYBEEN BANISHED

FROM THE KITCHENAT VERTIGO.

HE WON'T GIVE MERECIPE PROPORTIONS

FOR ANYTHING,

AND HE TREATS MELIKE HIS ASSISTANT,

NOT HIS WRITER.

IT'S LIKE HE DOESN'T EVENWANT TO DO THE BOOK.

HE HAS GOTA LOT RIDING ON THIS.

WE BOTH DO.

OH, I'M SORRY,

I DIDN'T REALIZE THAT YOU HADA T.V. SHOW UP FOR RENEWAL.

FORGIVE ME.

THE NETWORK WON'TGUARANTEE HIM ANOTHER SEASON

WITHOUT THAT BOOK.

I EXPECT TO SEESOME PAGES SOON.

...AND WE'RE LIVE!

ALL RIGHT, I'VE GOTSOME FUN, FAST, EASY RECIPES.

FOOLPROOF, TOO.

IAND YOU WANT TO IMPRESSTHAT SPECIAL LADY OR DUDE,

I'VE GOT SOMETHING FOR YOURIGHT HERE.

HERE WE GO.

ALL RIGHT.

SO, YOU WANT TO CUT THAT BASILNICE AND FINE, PUT THAT IN.

A LITTLE GARLIC,

YOU WANT TO SMASH THAT.

SMASH!

GARLIC SMASH.

PUT THAT IN.

ALL RIGHT, GOOD FORTHE IMMUNE SYSTEM.

YOU KNOW WHAT I'M SAYING.

OKAY, SO NOW A LITTLE HELPFROM A CHEF'S BEST FRIEND...

OH! OH!

[SQUELCHING AND SPLASHING]

[HOST GASPS IN CONSTERNATION]

UH...

OOH, UM, WE ARE JUSTGOING TO CLEAN THIS UP,

AND WE'LL BERIGHT BACK.

[BELL RINGS]

HEY, HEY, HEY,

WHERE ARE YOU GOING?

THIS IS RIDICULOUS, I'M DONE.

NO, YOU CAN'T.THIS IS LIVE,

AND WE HAVE TO PROMOTETHE BOOK.

[SIGHING]

LOOK, JUST ACT NATURAL, GO WITH THE FLOW.

IT MAKES YOU SEEMSORT OF APPEALING.

THANKS?

OKAY, LOOK...

WHEN THE GOING GETS TOUGH...

THE TOUGH MAKE BRUSCHETTA.

[BELL RINGS]

AND WE'RE BACKIN FIVE,

FOUR, THREE, TWO,

ONE.

I GUESS PROFESSIONALCHEFS AREN'T IMMUNE

TO KITCHEN DISASTERS.

WELL, MISTAKES AREA PART OF LIFE.

WHEN LIFE GETS TOUGH, THE TOUGH MAKE BRUSCHETTA.

[HOSTS LAUGH IN DELIGHT]

SO, WHAT ARE WEDOING NEXT, CHEF.

WELL, NEXT TIME I VISIT, I THINK I'LL WEAR A HAZMAT SUIT.

[LAUGHTER]

THAT'S A GOOD ONE.

OKAY, WHENWE COME BACK,

WE ARE GOING TO TASTETHIS DELICIOUS BRUSCHETTA,

BUT FIRST,

LET'S TOSS IT OVERTO MARY-JO OLSEN,

WHO'S WITH THE MAN

WITH THE WORLD'S LARGESTCOLLECTION

OF STUFFED CATS.

WOW.

I KNOW.

AND WE'RE OUT!

YES!

THEY LOVED YOU.

HOW DID YOU COME UP WITHTHAT BRUSCHETTA LINE?

YOU'RE BRILLIANT.

YEAH, IT JUSTSORT OF CAME TO ME.

[TROLLEY BELL CLANGING]

NAN, I'M TELLING YOU,

YOU SHOULD SEE THE ROUTINEHE GOES THROUGH

TO TRANSFORM HIMSELF.

IT'S EXHAUSTING.

I HAVE A FEELINGTHERE'S ANOTHER DEXTER DURANT

BENEATH ALL THAT HAIR PRODUCT.

ANYWAY, I'M HEADINGOVER TO VERTIGO TONIGHT

TO GET HIMTO TRY TO WORK WITH ME.

WISH ME LUCK.

SMELLS GREAT.

YEAH, THE DINNER CROWDWAS CRAZY,

AND I'M STILL NOT DONEWITH THESE APPETIZERS.

WELL, WE NEED SOMETHING

FOR "THE TASTE OF SAN FRANCISCO" TOMORROW.

THEY'RE SENDINGA CAR AT 8:00.

THIS IS A NEW RECIPE, ALL RIGHT?

IT'S GIVING MEA LITTLE TROUBLE.

THERE'S AN ELEMENTTHAT'S MISSING.

LOOK, THEN LET ME HELP.

YOU CAN SAYYOU DON'T NEED ME

ALL YOU WANT,

BUT I'M NOTGOING ANYWHERE.

AND I CAN HELP YOU.

YOU SAW WHAT I DIDTHIS MORNING.

CAN YOU CUT POTATOES?

ABSOLUTELY.

HOW MANY POUNDS?

TWO HANDFULS.

AND CAN YOU JUST, LIKE...

BACK UP?

YEAH, IT'S A LITTLEFRUSTRATING.

I CAN'T CONCENTRATE.

13.5 OUNCES.

HOW DO YOU DO THAT?

I JUST SEE EVERYTHING IN TERMSOF WEIGHT AND VOLUME.

IT'S LIKE THE NUMBERSARE FLOATING AROUND,

WAITING FOR ME.

ALL RIGHT, WELL, TWO HANDFULS, NOT A TWO-PAGE EXPLANATION.

SO, THAT "GOOD MORNING, SAN FRANCISCO" VIDEO,

IT'S ALREADY UP TOTWO MILLION HITS.

YOU'RE A NATURALON CAMERA.

YOU KNOW, SOMETHINGSTRUCK ME THIS MORNING.

WHEN THE BLENDERWENT CRAZY,

AND STUFFWENT EVERYWHERE...

YOUR REACTION WAS VERYHONEST AND VULNERABLE.

THEN YOU WENT BACK TOPLAYING DEXTER DURANT.

ARE WE GOING TO COOK, OR ARE WE GOING TO TALK?

AND... YOU'RE OBVIOUSLYVERY GOOD AT IT,

BECAUSE YOU'RE DOING ITAGAIN NOW.

OKAY, YOU KNOW WHAT?

I THINK WE'RE DONE HERE.

IT'S TIME FORDEXTER, WE HAVETO GO HOME.SO MUCH WORK TO DO.

I'M GOING-NO... INISH UP-THANK YOU FOR YOUR HELP.

OUT YOU GET.

I'M GOING TO DO ITON MY OWN.

THANK YOU.

DEXTER...

OKAY, ALL RIGHT.

[GROANING] OKAY...

♪ ♪

DEXTER?

I HOPE YOU'RE READY.

THE CAR'S GOING TOBE HERE SOON.

DEXTER?

DEXTER?

[WHISPERS]FOUR POUNDS OF ONIONS.

WHAT ARE YOUDOING HERE?

MORNING, SUNSHINE.

THE CAR WILL BE HEREAN EXTRAANY MINUTE.CLOTHES?

UH, NO, WE'VEGOT TO CANCEL, LAUREN,

THIS WAS A DISASTER.

I WAS UP ALL NIGHT.JUST THROW ALL THIS OUT.

I DON'T THINK SO.

THAT'S INCREDIBLE.

WHAT DID YOU DO?

YOU, UH, YOU INFUSED THE CREAMWITH SOMETHING?

I ADDED SAFFRON AND CAYENNE.

I THOUGHT THE BASE NOTESCOULD USE A LITTLE REINFORCING.

HUH...

AND YOU CAME UP WITH THIS?

NECESSITY ISTHE MOTHER OF INVENTION.

SAFFRON.

WHY DIDN'T I THINK OF THAT?

SO, WE'RE GOING TO DO THISEVERY DAY.

UNTIL WE FINISHALL EIGHT CHAPTERS.

[CAR HONKS OUTSIDE]

COME ON.

"THE TASTE OF SAN FRANCISCO" AWAITS.

BRILLIANT.

ABSOLUTELY BRILLIANT.

[GPS VOICE]: APPROACHING DURANT RESIDENCE

ON YOUR LEFT.

YOU HAVE ARRIVED AT DESTINATION.

DEXTER?

DEXTER?

HI.

OH, HEY, YOU'RE EARLY.

THIS PLACE IS INCREDIBLE.

YEAH, IT'S MY LITTLEACRE OF HEAVEN.

HERE, I GOTSOMETHING FOR YOU.

HERE.

MM, DELICIOUS.

RIGHT?

AND THESE WILL BEON SOMEONE'S DINNER PLATE

TONIGHT.

ACTUALLY, MOST OFTHE PRODUCE I USE

AT THE RESTAURANT,

I GROW RIGHT HERE.

YOU KNOW, IT'S MY SECRET TO SUCCESS,

USE ONLYTHE BEST INGREDIENTS.

AND THANKS FOR COMINGALL THE WAY OUT HERE,

BY THE WAY.

I KNOWIT'S A BIT OF A HAUL.

OH, THAT'S OKAY.

I LOVE THE CITY,

BUT IT'S NICE TO BE ABLETO COME OUT HERE AND ESCAPE.

AND THANKS FOR, YOU KNOW, REALLY STEPPING IT UP.

EXCUSE ME?

OH, YOU SAVED THE DAY

DURING "GOOD MORNING, SAN FRANCISCO,"

YOU RESCUEDMY BAKED-POTATO APPETIZER,

AND IT REALLY TOOK GUTS.

THANK YOU.

ANYWAY, LET'S GO GET THESECLEANED UP,

WHAT DO YOU THINK?

ALL RIGHT.

LAVENDER.

WHEN I GET TO FRANCE SOMEDAY,

I'M GOING TO SMELLTHE REAL THING.

THAT ISTHE REAL THING.

COME ON.

THIS IS NOT AT ALLWHAT I WAS EXPECTING.

AND WHAT WERE YOUEXPECTING?

BIG ARCHITECTURAL PIECES, LEATHER FURNITURE,

A LOT OF MIRRORS.

[CHUCKLES]

YEAH, WELL, I'M GOING TOGO JUMP IN THE SHOWER,

WE'LL GET STARTED.

MAKE YOURSELF AT HOME?

OKAY.

HMM.

...SO AFTER MY FOLKS SPLIT UP,

MY MOM, MY SISTER, AND I,

WE PRETTY MUCH HAD TO FEND FOR OURSELVES.

MY MOM GOT A SECOND JOB AT NIGHT.

NO FANCY BREAD-MAKERS OR FORGED-STEEL KNIFE SETS.

MY SISTER, DIANE, AND I,

WHEN WE GOT HOME FROM SCHOOL,

WE'D GO TO THE FRIDGE TO SEE WHAT WAS THERE.

I KNEW MY MOM WOULD BE EXHAUSTED

WHEN SHE GOT HOME FROM WORK,

SO I DECIDED TO HELP.

I'D INVENT DINNER FROM WHATEVER I COULD FIND IN THE FRIDGE.

I'D JUST COOK FROM THE HEART.

IT WAS THE ONLY KIND OF COOKING I KNEW.

FOOD IS THE LOVE THAT KEPT MY FAMILY TOGETHER.

MY NAME IS DEXTER DURANT,

AND THIS IS MY STORY.

[TROLLEY BELL CLANGING]

[BIRDS TWITTER GENTLY]

[SHUTTER CLICKS]

HEY.

HEY.

SO DO YOU HAVEA NO-SHOE POLICY?

UH, I LEAVEMY WORK SHOES AT WORK.

THERE'S NOTHING BETTER

THAN WALKING THROUGHTHE GARDEN BAREFOOT.

I MEAN, WE'REIN THE COUNTRY.

ANYTHING GOES.THERE ARE NO RULES.

HMM. I FEELLIBERATED ALREADY.

RIGHT?

THERE'S SOMETHINGI WANT TO ASK YOU ABOUT.

LATER. RIGHT?

YOU WANT TOTALK RECIPES?

YOU WANT TODISCUSS THE BOOK?

THEN IT'S TIME TO COOK.

HAVE YOU EATEN TODAY?

DOES A PROTEIN BAR COUNT?

NO, IT DOES NOT.

LET'S GO.

IT'S THE SIMPLICITYOF SALAD

THAT MOST PEOPLE MISS.

THEY LARD IT UPWITH SO MUCH STUFF,

AND THEN POUR ALL THATBOTTLED DRESSING

ALL OVER IT.

WE CAN DO BETTER.

YOU KNOW, WHEN I WAS A KID,

MY FAVORITE THINGWAS EATING TOMATOES

RIGHT OFF THE VINE,

YEAH?

I LIKE TO CUT THESECLOSE TO THE BASE TO...

...LEAVE A LITTLE

TO ENCOURAGE NEW GROWTH.

YEAH.

[SNIFFING]

OH, THAT'S FRESH.

ALL RIGHT, LET'S GETSOME OTHER VEGETABLES.

WE'VE GOT SOME GREEN BEANS,

SOME PERSIAN CUCUMBERS HERE.

BE CAREFULNOT TO BRUISE THE GREENS

WHEN YOU'RE SUBMERGING THEM.

YOU LOVE THAT LITTLE NOTEBOOK,

DON'T YOU?

ALWAYS HAVE, EVER SINCE I WAS A KID.

WELL, NO MORE HIDINGBEHIND THAT KEYBOARD.

COME HERE, I COULD USE A HAND.

THESE LEEKSNEED A GOOD DUNKING.

DON'T BE AFRAIDTO GET A LITTLE WET.

YOU'RE NOTGOING TO MELT.

OKAY, UH...

[STAMMERING AWKWARDLY]

OKAY, HERE, SORRY.HERE, PLEASE.

SORRY.

LADIES FIRST.

NOW, I'M GOING TO GETSTARTED ON THE DRESSING.

I LIKE TO DISSOLVE THE SALTIN THE VINEGAR

BEFORE I GET STARTED.

THE READER'SGOING TO WANT TO KNOW

EXACTLY HOW MUCH SALT.

OKAY, YOU DECIDE.

YOU MAKE THE DRESSING.

OH, NO, I COULDN'T.

NO, LET'S SWITCH PLACES.

YOU COOK, I'LL TAKE NOTES.

I'M FINE. REALLY.

DO I MAKE YOU NERVOUS?

NO.

NOT AT ALL.

ALL RIGHT.

THE SECRET ISIN THE INGREDIENTS,

THE TECHNIQUE IS SIMPLE.

NOW, GRAB THATSPANISH OLIVE OIL

RIGHT OVER THERE.

NOW, WHAT DO YOUWANT TO ADD TO IT?

UM...

YOU KNOW, I REALLYSHOULDN'T BE DOING THIS,

THIS IS YOUR RECIPE...

WRONG ANSWER.

YOU'VE GOT THE WHISK, YOU'RE THE CHEF.

YOU'RE AT HOME,

WHAT DO YOU WANT TO MAKEFOR YOURSELF?

I WOULD ADD SOME SHALLOTS, SOME CHIVES...

OKAY, STOP RIGHT THERE.

SHALLOTS? HOW MUCH?

AND CHIVES, ONE TABLESPOON OR TWO?

HALF A MEDIUM SHALLOT,

AND ONE TABLESPOON OF CHIVES.

WE DON'T WANT TOOVERPOWER THE DRESSING.

GREAT. KEEP GOING.

THIS BREADSMELLS INCREDIBLE.

YOU HUNGRY?

ALWAYS.

LET'S GO.

CHEERS.

TO CHAPTER THREE.

"SALADS."

WE GOTA LOT DONE TODAY,

15 PAGES.

YOU KNOW, SEEING YOUOUT HERE,

IN THIS ENVIRONMENT,

IT KIND OF SHOOK LOOSESOME IDEAS,

FOR THE COOKBOOK.

YOU KNOW,

I THINK THIS APPROACHHAS BEEN ALL WRONG,

THIS TOUGH GUYYOU PLAY ON T.V.

I HAVE SOMETHING ELSE IN MIND.

OKAY, IF WE'RE GOING TOBE COLLABORATING LIKE THIS...

I OWE YOU AN APOLOGY.

I SAID SOME VERY...

STUPID AND HURTFUL THINGS

SINCE WE MET,

AND I WANT TO APOLOGIZE.

I'M SORRY.

THANK YOU.

I REALLY APPRECIATE THAT.

SINCE WE'RE BEING SO CANDID,

I HAVE SOMETHINGTO CONFESS.

WHILE YOU WEREIN THE SHOWER TODAY,

I FOUND YOUR VIDEO

FOR THE ULTIMATESTAR CHEF CLASSIC,

AND I WATCHED IT.

SO YOU DIDMAKE YOURSELF AT HOME.

I'M SORRY, I SHOULDN'T HAVE,

BUT I DID.

YOU KNOW, IT'S TOTALLY DIFFERENT

FROM THE ONETHAT THE NETWORK HAS.

YEAH.

THAT'S A LONGSTORY, LAUREN.

WE HAVEN'T EVEN STARTED DINNER.

OKAY...

YOU WANT TO KNOW MY BIG SECRET?

I HATE HIM.

I HATE HIM, "DEXTER DURANT, CELEBRITY CHEF."

THAT'S WHO THE PUBLICTHINKS YOU ARE.

THAT VIDEO YOU SAW,

THAT WAS THE FIRST ONE I SHOT,

AND WHEN I SUBMITTED ITTO THE COMPETITION,

THEY SAID THATIF I HAD ANY HOPE OF WINNING,

I NEEDED MORE "EDGE."

MY DAD ALWAYS SAID

I WAS NEVERGOING TO AMOUNT TO ANYTHING.

I ALWAYS FELT LIKEI WAS NEVER GOOD ENOUGH,

LIKE I WAS ALWAYSA DISAPPOINTMENT.

I WAS A BUSBOY,

I HAD A LOT OF STUDENT LOANS.

I HAD AND A FOOD TRUCKTHAT NEEDED A NEW ENGINE.

YOU KNOW, I'D-I'D SEEN JAMES DEAN

IN "REBEL WITHOUT A CAUSE."

[CHUCKLES]

SO I CREATEDTHIS CHARACTER,

AND, WELL, THAT'S WHERE "DEXTER DURANT" WAS BORN.

I RE-SHOT THE VIDEOTHE NEXT DAY,

SENT IT IN,

AND THE REST IS HISTORY.

SO, IT'S ALL AN INVENTION?

JUST A FAKE, A FRAUD,

AND NOW IT'S SPUN

WILDLY OUT OF CONTROL.

IS THAT WHYYOU COME TO THIS PLACE,

TO PROTECT YOURSELF?

[CHUCKLES RUEFULLY]

TO PROTECT MYSELFFROM THE GUY I CREATED.

IT'S LIKE I SAID,

WE'RE IN THE COUNTRY, ANYTHING GOES.

THERE ARE NO RULES.

[RAIN POURING, THUNDER RUMBLING]

[LAUGHS]

COME ON, IT'S BEAUTIFUL.

NO WAY.

YOU'RE CRAZY.

IT'S AMAZING!

[LAUGHING]

COME ON.

[BICYCLE BELL DINGS]

♪ ♪

I INCLUDED SOME PHOTOSTHAT I SHOT ON DEXTER'S FARM.

DID YOU KNOWHE LIVES ON A FARM?

REALLY?

IT MADE ME REALIZE

THAT THERE'S THISWHOLE SIDE OF HIM

THAT WE'RE MISSING,

SO I PAIRED SOMEOF MY PHOTOS WITH RECIPES

AS AN EXAMPLE.

I DEVIATED FROMTHE ORIGINAL IDEA...

YES, YES, LAUREN, I DOAPPRECIATE YOUR EFFORTS.

UM, WHY DON'T YOULEAVE THIS WITH ME,

AND I'LL HAVEA LOOK AT IT.

YOU KNOW, WE MISS YOUIN THE TEST KITCHEN.

WE ARE KEEPING YOUR SPOT WARMJUST IN CASE.

OKAY?

BYE NOW.

[SIGHS TERSELY]

...I'M SORRYTO SAY THIS,

BUT WHO'S THE ONEWITH THE SHOW HERE?

ME OR YOU?

[ARGUING QUIETLY]

UH-OH. WHAT'S WRONG?

AH, PAZZO, HE BOUGHT THE WRONG FISH.

NO, I SAID WILDCOPPER RIVER SALMON,

THAT'S FARM-RAISED.

IT'S ALLTHEY COULD GET.

THEY WON'T HAVE COPPER RIVERUNTIL NEXT WEEK.

BESIDES, NO ONE OUTSIDETHE AUDIENCE

IS GOING TO KNOW.

I WILL.

IT'S MY NUMBER-ONE RULE.

"ALWAYS USETHE FINEST INGREDIENTS."

I SAY ITIN EVERY EPISODE.

WE HAVE A RESPONSIBILITYTO THE VIEWERS.

HE'S RIGHT, KENNY.

I'M NOT GOING TOBUMP THE SCHEDULE

FOR SOME FANCY FISHTO FLY IN FROM ALASKA.

WE'VE GOT AN AUDIENCECOMING IN AT 3:00,

AND THEY'REEXPECTING SALMON.

OKAY, HERE'SA THOUGHT.

WE'RE SUPPOSED TOSHOOT BREAD TOMORROW,

BUT WE'VE GOT THE SOURDOUGHSTARTERS READY,

SO WHY NOTSHOOT IT TODAY?

WE REHEARSED SALMONFOR THIS SHOW.

WE NEED THE OVERHEAD RIGFOR BREAD,

AND IT'S NOT SET UP.

IT'S SALMON OR NOTHING.

NO, LAUREN'S RIGHT, WHY AREWE GOING TO WASTE OUR TIME...

SALMON!

NO.

THEY'RE NOT GOING TOTHELIKE THIS, DEXTER.ONE.

YOU'RE COSTING THEM MONEY.

THIS IS NOTMY FAULT.

IF I RAN MY RESTAURANTTHIS WAY...

HEY...

HOW'S ABOUT A DRINK, HUH?

TAKE YOUR MIND OFF THINGS.

BESIDES, IT'S MY TURN TO BUY.

NO, THANK YOU, GIO.

I'M A LITTLE WOUND UP.

BUONASERA.

LAUREN,

VERY NICETO SEE YOU AGAIN.

CIAO, BELLA.

[SNIFFING]

YOU KNOW, HE HANGS OUT HEREAN AWFUL LOT

FOR SOMEONEWHO'S NOT ON THE PAYROLL.

HE LIKES THE VIBE.

HE'S LEARNINGTHE TRICKS OF THE TRADE.

HE PROBABLY HASA MAN CRUSH ON YOU.

[POWER SWITCH CLANGS]

GREAT, ANOTHERDAY WASTED.

HEY, I HAVE A THOUGHT.

SINCE WE'RE ALREADY HERE,

WHY DON'T WE WORK ONTHE COOKBOOK?

WE COULD DO BREAD.I'VE GOT MY CAMERA...

NO, I DON'T FEEL LIKE

GOING THROUGHMAKE-UP AND WARDROBE...

YOU DON'T HAVE TO.

THAT'S ACTUALLY WHAT I WASJUST TALKING TO DENISE ABOUT.

I WANT YOU UNVARNISHED.

WHAT DOES THAT EVEN MEAN?

CANDID. BAREFOOT.

WASHING VEGETABLES IN THE SINK.

NOBODY WANTSTO SEE THAT.

I THINK YOU'RE WRONG.

WELL, IT DOESN'T SOUNDVERY APPEALING TO ME.

OKAY, WHY DON'T YOUTRUST ME TO DO MY JOB?

NO COSTUMES.

JUST YOU.

IT'LL BE FUN,

I PROMISE.

YOU PUT A LOT OF THOUGHTINTO THIS.

WELL, IF YOU'RE GOINGTO PUSH THE ENVELOPE,

MIGHT AS WELL DO IT RIGHT.

[CAMERA BEEPING]

TAKE OFF YOUR SHOES.

[SIGHS DOUBTFULLY]

[SHUTTER CLICKS]

THIS FEELS STRANGE.

I DON'T KNOW, DOESN'T IT SEEM BORING?

MM-MM.[SHUTTER CLICKING]

LOOKS GREAT.

NOW, HOW CAN I HELP?

UM, FLOUR.

OKAY.

THANK YOU.

WHAT ARE YOU DOING?

I'M MEASURING THE FLOUR.

OH, COME ON, MEASUREMENTSAND TEMPERATURES ARE CRUCIAL

TO BAKING.

YOU CAN'T JUST THROW INA COUPLE HANDFULS OF THIS

AND A DASH OF THAT.

I AGREE, BUT TODAY,

WE'RE GOING TO LEARNTO COOK FROM THE SOUL,

NOT FROM THE SCALE.

DID YOU EVER MAKEMAC AND CHEESE AS A KID?

SURE.

AND I BET YOU MADEYOUR FIRST BATCH

BEFORE YOU READ THE BOX.

YES, THAT'S TRUE.

HOW DID YOUNAVIGATE?

YOU USED YOUR HANDS,

USED YOUR EYES.

YOU RELIED ON YOUR NATURALINSTINCT FOR COOKING, RIGHT?

I SUPPOSE SO.

MM-HMM, OKAY, SO TODAY,

WE'RE GOING TO RE-INSTILLTHAT NATURAL INSTINCT.

CULINARY SCHOOL CANTEACH YOU EVERYTHING

BUT A REAL CHEF SCIENCECOOKS FROM THE HEART.

DEXTER, YOU DO REALIZE

I HAVE TO TRANSLATE THISALL INTO A RECIPE

AT THE END OF THE DAY...

AND YOU WILL.

DO YOU TRUST ME?

YES.

CLOSE YOUR EYES.

NO WAY.I STILL HAVE TO TAKE PICTURES.

AND YOU WILL.

LATER.

WE'LL TAKE ALLTHE PHOTOS YOU NEED.

CLOSE YOUR EYES.

[SIGHS NERVOUSLY]

YOU SAIDWE'D BE HAVING FUN.

I'M NOT HAVINGANY FUN YET.

COME OVER HERE.

WHERE ARE WE? WHAT ARE WE DOING?

SHH, NO MORE QUESTIONS.

I WANT YOU TO TELL MEWHAT 80 DEGREES FEELS LIKE.

HERE.

HOW'S THAT?

WARMER.

AND THERE?

IT'S ALMOST THERE.

YOU ARE GOOD.THAT'S 79.

COME ON BACK OVER.

ALL RIGHT, NOW...

HERE WE GO.

READY?

NOW, I'M JUST GOING TOADD A LITTLE SALT.

OKAY.

OKAY...

NOW, I WANT YOU TO MAKEAN INDENTATION IN THE MOUND.

MM-HMM.

I'M GOING TO POUR A LITTLEWATER INTO THAT WELL,

AND I WANT YOU TO MIX ITTOGETHER WITH YOUR HANDS.

DEXTER I CAN'T SEE.

IT'S GOING TO MAKEA HUGE MESS.

YES, THE BIGGER THE MESS, THE BETTER.

IT'S TIME FOR YOUTO GET MESSY.

GET IN THERE.

GOOD...

I'VE NEVER FELT ITCOME TOGETHER LIKE THIS.

THAT'S THE GLUTENFIBERS ALIGNING.

HERE, DON'T BE AFRAIDTO GET INTO IT.

LET ME SHOW YOU.

IT FEELS INCREDIBLE.

YEAH.

WE'RE GETTING THERE.

OKAY, WE'RE JUSTGOING TO LET THAT REST

FOR A MINUTE.

CAN I OPEN MY EYES?

NO.

TURN TOWARDS ME.

DEXTER, WE SHOULDN'T.

WE SHOULD.

[TROLLEY CLANGING]

♪ ♪

[SNIFFING]

♪ ♪

[ROAR OF TRAFFIC]

ALL THE DEPARTMENTHEADS WERE THERE,

HOW DEXTER HAS BECOMEA LIABILITY, ING ABOUT

AND IT'S TIMETO CUT HIM LOOSE.

I THOUGHT HIS RATINGSWERE HUGE?

WELL, THEY WERE SOLIDFOR THE FIRST THREE YEARS,

BUT THEY'VEBEEN ERODING,

AND DEXTER'S BECOMEA PAIN TO DEAL WITH,

AND WE STILLHAVE NO COOKBOOK.

WE'RE MAKING PROGRESS, NAN.

[SIGHS]

GIO'S PUSHING REALLY HARD

FOR DEXTER'S TIME SLOT.

WE'RE PUTTING HIMIN A COMPETITION SPECIAL

AGAINST DEXTER

TO TEST HIS NUMBERS.

[SIGHS]

OKAY, THIS CANNOTLEAVE THIS ROOM,

BUT...

THEY'RE TALKING ABOUTCANCELING DEXTER'S SHOW.

I THOUGHT THINGS WERE GOINGSO WELL FOR US.

YOU NEED TO LET GO

OF TRYING TO CONTROL EVERYTHING.

NOTHING'S EVERGOING TO BE PERFECT.

IT'S SORT OF COMPLICATED.

[GROANING]: OH...

YOU'VE FALLEN FOR HIM,

HAVEN'T YOU?

[GROANS]

DON'T LOSE SIGHT OFWHY YOU ARE DOING THIS.

KEEP YOUR EYES ON THE PRIZE.

AND IT IS NOT HIM.

[TROLLEY CLANGING]

NOW, THERE'S SOMETHING PRIMAL

ABOUT OUR DESIRE TO COOK MEATOVER AN OPEN FLAME.

MAYBE IT REMINDS USOF OUR PRIMITIVE DNA.

OR MAYBE,

IT REMINDS USOF DAD AT THE GRILL

ON SATURDAY AFTERNOONS.

CUT!

YOU KNOW I THINKWE SHOULD...

GREAT IDEA.

LET'S GET SOMENEW STEAKS ON THE GRILL.

THAT WAS GOOD. PERFECT.

YEAH, I KNOW.

ALL RIGHT, LET'SSET UP THE NEXT SHOT!

BUONGIORNO, DURANT.

HOW ARE YOU?

GOOD TO SEE YOU, YEAH.

YOU LOOK GOOD, YOU LOOK GOOD, YEAH.

YEAH, THANKS.

CIAO.

HUH?

HOW AMAZING IS THIS?

IT'S SO NICE TO BEOUTSIDE OF THE STUDIO.

CAN I TALK TO YOUABOUT SOMETHING?

YEAH. WHAT'S WRONG?

I DON'T LIKE GIOHANGING AROUND SET.

HE'S BEEN ASKINGQUESTIONS ABOUT KENNY,

AND YOUR ART DIRECTOR.

I THINK HE'S TRYINGTO POACH YOUR CREW.

THERE'S RUMORSHE'S GETTING HIS OWN SHOW.

[CHUCKLES]ARE YOU KIDDING ME?

IT'S NOTGOING TO HAPPEN.

YOU HAVE NO IDEAWHAT THEY'RE TALKING ABOUT

BEHIND THE SCENES.

YES, YES, I LIKE. I LIKE.

I WANT THE SETTO BE LIKE ME.

FRESH,

EXCITING.

OKAY?

I LIKE WHAT YOU'RE GOT HERE, IT'S NICE.

THREE YEARS AGO,

WHEN I FIRST GOTTO THE NETWORK,

THE TOP SLOT WAS OCCUPIED

BY "DOWN HOME COOKINGWITH PEGGY SUE."

I REMEMBER HER.

SHE WAS ALLFRIED CHICKEN AND GRITS,

AND THEN SHE JUST DISAPPEARED.

THE NETWORK BRASS DECIDEDTHAT SHE WASN'T SEXY ENOUGH,

THAT HER AUDIENCEWAS GRAYING TOO FAST.

SO THEY HAD ME DO A GUEST SPOT,

AND THEN ANOTHER,

AND ANOTHER.

THEY KNEW ALL ALONG.

I'M THE NEW PEGGY SUE.

DON'T SAY THAT.

APRIL'S BEENTRYING TO WARN ME

FOREVER,

I'VE JUST BEEN TOO HEADSTRONG.

THIS IS HOPELESS.

WELL THEN, ALL THE MORE REASON

TO HUNKER DOWNON THE COOKBOOK.

WE CAN GET A COUPLEMORE CHAPTERS WRITTEN,

AND SUBMIT IT...

NO, THERE'S NOT GOING TOBE A COOKBOOK, LAUREN.

I MEAN, YOU HAVE GREAT IDEAS, YOU DO,

IT'S JUST...

I NEED TO GO BACKTO WHAT I'M GOOD AT.

STANDING BEHIND A STOVEAT VERTIGO.

DEXTER...

DEX!

I'M GOING.

[SIGHS HEAVILY]

♪ ♪

ARE YOU OKAY?

I'VE BEEN WORRIEDABOUT YOU.

I JUST LIKE TOGET IN THE KITCHEN

AND CLEAR MY HEAD.

YOU'RE NOT COOKINGYOUR LAST MEAL, ARE YOU?

WHAT DOES ROAST CHICKENMEAN TO YOU?

HOLIDAY DINNERSWITH MY FAMILY.

MY GRANDMOTHER HELPINGMY MOM IN THE KITCHEN.

THE WHOLE HOUSESMELLING AMAZING.

NOT A CARE IN THE WORLD.

IT'S CHILDHOOD, FAMILY AND SECURITY.

SAY THAT AGAIN.

CHILDHOOD, FAMILYAND SECURITY?

THAT'S THE ESSENCEOF YOUR COOKBOOK.

YOU, TEACHING USTO CONNECT

TO CHILDHOOD, FAMILY, SECURITY THROUGH FOOD.

THAT'S IT.

SO...

WHAT DOES ROAST CHICKENMEAN TO YOU?

THERE'S NO SPECIAL MEANING.

IT'S JUST A DISHTHAT I ROTATE ON MY MENU

EVERY SUNDAY NIGHT.

OH, COME ON, IT HAS TO MEAN SOMETHING.

WE CONNECT TO OUR FAMILIESTHROUGH FOOD,

WHAT ABOUT YOU?

YOU DO NOT WANT TOGO DOWN THAT ROAD.

DEX, WE ALL HAVE BAGGAGEFROM OUR PASTS,

BUT THAT STUFF WITH YOUR DAD,

THAT WAS AGES AGO.

AND IT'S NOT THAT EASYJUST TO WALK AWAY FROM IT.

I'M NOT SAYINGWALK AWAY FROM IT.

I'M SAYING...

EMBRACE IT.

I'LL CALL YOU LATER!

[GULLS CRYING]

[DOG BARKING]

[RINGS DOORBELL]

HI, MY NAME'SLAUREN HENNESSEY,

AND I'M FROM "FOOD & ENTERTAINMENT" MAGAZINE.

WE'RE DOING A STORYON DEXTER DURANT,

AND I WONDERED IF I COULDSPEAK WITH HIS FATHER?

WYATT DIED LAST YEAR, VERY SUDDEN.

HEART ATTACK.

HE WOULD NEVER GO TO THE DOCTOR.

HE ALWAYS KNEW MORE

THAN THE EXPERTS.

I'M SORRY, I DIDN'T KNOW.

DEXTERBROUGHT ME FLOWERS

AFTER THE FUNERAL.

I BARELY KNEW HIM,

BUT WE SAT ON THE SOFAAND HE HELD MY HAND.

SWEET BOY.

HE DOESN'T LET THE WORLDSEE THAT SIDE OF HIM.

JUST LIKE HIS FATHER.

HARD AS NAILS.

YOU KNOW, WYATT MISSEDTHOSE KIDS EVERY DAY.

DEXTER FEELS LIKE HE WASA DISAPPOINTMENT TO HIM.

A DISAPPOINTMENT?

LET ME SHOW YOU SOMETHING.

WYATT LOVED HIS SONSO MUCH.

HE KEPT EVERYTHINGTHAT BOY EVER DID.

WYATT WAS SO HANDSOME.

HE LOOKS JUST LIKE DEXTER.

AND SO DAMN PROUD OF HIM.

I DON'T UNDERSTAND.

WYATT WENT THROUGHA LOT OF EFFORT HERE,

SO WHY DIDN'T HESTAY IN TOUCH?

I THINK HIS KIDSWERE A REMINDER

OF HIS OWN PERSONAL FAILURES.

HE THOUGHT THEY WEREBETTER OFF WITHOUT HIM.

HAS DEXTEREVER SEEN THIS?

NO, I JUST FOUND ITLAST MONTH

OUT IN WYATT'SWORKSHOP.

WYATT LOVED HIS SUNDAY DINNERS,

ALWAYS A CHICKEN.

DEXTER SERVES THATAT HIS RESTAURANT EVERY SUNDAY.

HMM.

WHO SAVES SOMETHING LIKE THIS?

I MEAN, IT MUST HAVEBEEN IMPORTANT.

"FIREHOUSE CHILI."

IT WAS.

EVERYTHING IN HERE WAS.

FATHERS AND SONS.

COMPLICATED.

IT DIDN'T HAVE TO BE.

♪ ♪

KALE? SERIOUSLY?

MORNING, CHEF.

I'VE HAD ITWITH THESE FOOD FADS.

LAST YEAR, IT WAS QUINOA,

BEFORE THAT, IT WAS CHOCOLATE AND BACON.

KALE IS DEAD TO ME.

I'M WITH YOU, BOSS.

HE'S ON HIS WAY.

OH! JEEZ...

YEAH, WALK OVERTHE TALENT,

AND YOU SLAY THE GOOSETHAT LAID THE GOLDEN EGG.

WELL, THE GOLDEN EGGIS KIND OF TARNISHED.

YEAH, SO I'VE HEARD.

I WAS JUST IN A MEETING,

AND YOU ARE SHOOTING "KITCHEN KNOCKOUT" NEXT WEEK

AGAINST GIO SCAPELLINI.

AND THEY'RE GOING TO DOEVERYTHING THEY CAN

TO MAKE SURE HE WINS.

YOU KNOW WHAT,

I'M GOING TO SHOWTHOSE NETWORK SUITS

THAT I'M NOT WASHED UP.

WE ARE GOING TO DOA FOURTH SEASON...

I'M SORRY, DEXTER,

BUT THEY'RE TALKING ABOUTCANCELING YOUR SHOW

AT THE ENDOF THE SEASON.

WHAT?

NO, THEY'RE GOING TO MOVE METO ANOTHER DAY,

GIVE ME A DIFFERENT TIME SLOT...

IT'S THE RATINGS.

CANCELED?

AND THIS COOKBOOK MESS, IT'S EVERYTHING.

[KENNY]: DEXTER!

LET'S GET COOKING!

YEAH, ONE MORE MINUTE.

OKAY.

DOES LAUREN KNOW?

SHE HAS TO.

HER SISTER IS VP OF MARKETING.

I CAN'T BELIEVE THIS.

THESE PEOPLE ARE SNAKES.

I'M GOING TO PUT OUT FEELERSTO THE COOKING CHANNEL

AND PBS,

AND SEE IF ANYBODYIS INTERESTED

IN PICKING UPYOUR OPTION.

HEY, I'M SO GLAD

YOU HAVEN'T STARTEDCOOKING YET.

I HAVE SOMETHINGTO TELL YOU.

I'M SURE THAT YOU DO.

WHAT'S WRONG?

NOTHING, I JUST HEARD

THAT THE NETWORKIS CANCELING MY SHOW.

[SIGHS]

DEXTER!

WE NEED YOU IN HAIR AND MAKEUP.

TWO MORE MINUTES.

I DIDN'T WANT YOUTO FIND OUT LIKE THIS.

IT'S NOT A DONE DEAL, IT'S COMPLICATED.

COMPLICATED HOW?

THE FACT THAT YOU AND NANKNEW ALL ALONG?

I JUST FOUND OUT.

YEAH, I BET YOU DID.

LOOK, IT'S NOT TOO LATE.

WAIT TILL YOU HEARWHERE I'VE BEEN.

I'VE GOT SOME IDEAS...

REALLY?

YOU HAVE AN IDEA,

WHAT A BIG SURPRISE.

YOU KNOW, I'VE HADENOUGH OF YOUR IDEAS,

AND THISWHOLE COOKBOOK,

WHATEVER THIS RELATIONSHIP IS,

I'M DONE.

DEXTER...

I WAS TRYING TO PROTECT YOU.

NO, YOU WERE WILLING TO DOFAWHATEVER YOU NEEDED TO

TO GET WHAT YOU WANTED.

I'M YOUR TICKET TO CORDON BLEU, I GET IT.

I DON'T MEAN ANYTHING.

THAT'S NOT TRUE.

ARE WE READY YET?'CAUSE I'M READY.

LET'S GO. PLEASE.

SOMEBODY HAD A LATE NIGHT.

LOOK AT THOSE EYES.

I GOT SLAMMEDAT THE RESTAURANT.

DIDN'T GET OUT OF THERETILL 2:00.

[SNAPS FINGERS]

♪ ♪

[SIGHING HEAVILY]

SHOWTIME.

[CHEERING AND APPLAUSE]

[AUDIENCE CHANTS] LET'S!

GET!

COOKING!

[APPLAUSE]

LET'S GET COOKING.

[CHEERING AND APPLAUSE]

[BELL RINGS, ECHOING]

♪ ♪

[GRUNTING ANGRILY]

THINK I'M GOING TO PLANTSOME ARTICHOKES IN HERE.

SOMETHING STURDY

SOMETHING DEPENDABLE,

SOMETHING I CAN COUNT ON.

GET RID OF ALL THESEHERBS AND VEGETABLES.

I'M GOING TO HAVESO MUCH FREE TIME ON MY HANDS,

WHY DO I NEED THESE VEGETABLES?

DEXTER, WE NEED TO TALK.

WE HAVE NOTHING TO TALK ABOUT.

I ALREADY TOLD YOU.

WHY DID YOUCOME UP HERE?

DEXTER...

LISTEN TO ME,

I'VE FINALLYFIGURED IT OUT,

HOW WE CAN CAPTURETHE MAGIC.

MAGIC?

WHERE DO YOU SEEANY MAGIC?

THAT FIRST NIGHTWE COOKED HERE

WAS ONE OF THE MOSTBEAUTIFUL MEALS I'VE EVER HAD.

THERE WAS NO SHORTAGE OF MAGIC.

WHY DO YOU CARE SO MUCHABOUT THIS BOOK?

BECAUSE I CARE ABOUT YOU,

AND I'M NOT GOING TO LET THEMDO THIS TO YOU.

I WANT TOSHOW YOU SOMETHING.

I'VE DONE A FEWSAMPLE CHAPTERS.

WE PREFACE EACH RECIPEWITH A STORY ABOUT YOUR FAMILY

AND YOUR CHILDHOOD.

COOKING FROM THE HEART.

THIS COOKBOOK ISTHE ESSENCE OF YOU, DEXTER.

[SCOFFS]

AND WHO IS THAT?

BECAUSE I DON'T KNOW ANYMORE.

WHAT'S THAT?

YOUR FATHER MADE IT.

MY FATHER? HOW DID YOU...

I WENT AND TALKEDTO YOUR STEPMOTHER.

SHE SHOWED ME THIS BOOKAND LET ME BORROW IT.

IT'S FILLED WITH PICTURES

AND STORIESABOUT YOUR FAMILY.

WE CAN BUILDTHE COOKBOOK AROUND THIS.

THIS IS THE REAL YOU.

I CAN'T BELIEVE HE SAVED THIS.

YOU TELL ME THE STORY.

FIREHOUSE CHILIAND ROAST CHICKEN...

THEY WERE THE ONLY TWO THINGSMY DAD KNEW HOW TO COOK.

[CHUCKLES]

AND I'D...

I'D STAND THEREON THE STEPLADDER

JUST WATCHING HIM, NEXT TO THE STOVE.

THAT WAS ONE OF THE...

ONE OF THE FEW THINGSTHAT WE ACTUALLY SHARED.

YOU KNOW?

ON THOSE DAYS,

EVEN FOR A MOMENT,

WE WERE A FAMILY.

AND THIS ISALL I HAVE LEFT OF HIM.

YOUR FATHER LOVED YOUVERY MUCH.

SOMETIMES, PEOPLE DON'T KNOWHOW TO SHOW THEIR LOVE,

SO THEY DO IT IN SECRET,

WITH SCRAPBOOKS, AND PICTURES,

AND STORIESTHAT THEY LEAVE BEHIND.

[CHUCKLES RUEFULLY]

HE REALLY DID CARE.

YOU WERE ALWAYS GOOD ENOUGH.

MORE THANGOOD ENOUGH.

I DON'T KNOWIF I CAN DO THIS, LAUREN.

WE CAN DO IT TOGETHER.

TRUST ME.

♪ ♪

[ANNOUNCER PRACTICING]: LADIES AND GENTLEMEN...

LADIES AND GENTLEMEN.

LADIESANDGENTLEMEN...

WELCOME TO A SPECIAL EDITION

OF KITCHEN KNOCKOUT!

KNOCKOUT!

KNOCKOUT!

HOW ARE YOU FEELING?

NERVOUS.

EXCITED.

SICK TO MY STOMACH.

ALL OF THE ABOVE.

DO YOU WANT YOUR JACKET?

I THINK I'MGOING TO TAKE A PASS.

NOT EVEN FOR YOUR ENTRANCE?

IT'S THE UNVARNISHEDVERSION OF ME OR NOTHING,

RIGHT?

BESIDES, I'VE GOTEVERYTHING I WANT RIGHT HERE.

KNOCK, KNOCK, KNOCK!

THEY'RE READY FOR YOU ONSTAGE.

IT'S A GREAT TURNOUT.

NOW, NO MATTER WHATTHEY THROW AT YOU OUT THERE,

DON'T FREAK OUT.

THANKS, NAN,

BUT I'M NOT THE ONEWHO NEEDS THE PEP TALK.

AND WHERE'S ERIK?

HE SHOULD BE DRESSED BY NOW.

I TOLD HIMTO SIT THIS ONE OUT.

WELL, HE'SYOUR BEST SOUS.

AND THERE'S NO ONEI WANT ON MY SIDE

MORE THAN YOU.

♪ ♪

LADIES AND GENTLEMEN,

WELCOME TO A SPECIAL EDITIONOF KITCHEN KNOCKOUT.

[CHEERING AND APPLAUSE]

TODAY, WE'LL BE RAISING MONEYFOR THE MISSION STREET SHELTER.

TEAMS WILL BE COMPRISED OFA T.V. CHEF AND A SOUS CHEF.

INGREDIENTS HAVE BEEN CHOSENBY LOCAL CHEFS.

[APPLAUSE]

AND NOW IT'S TIME

TO MEET OUR COMPETITORS.

IN BLUE,

YOUR FAVORITE BAY CITY CHEF,

DEXTER DURANT!

[CHEERING AND APPLAUSE]

AND IN RED,

HIS OPPONENT,

UP-AND-COMER GIO SCAPELLINI!

[CHEERING AND APPLAUSE]

GIO WILL BE STARRING

IN HIS OWN FOOD & ENTERTAINMENTT.V. SHOW THIS FALL,

"GIO'S PASTA AL DENTE."

[CHEERING]

CHEFS...

IT'S TIME TO OPEN YOUR BOXES!

TOMATOES...

ROSE WATER.

PASTA!

BUCKWHEAT PASTA.

[CHANTING] PASTA! PASTA!

[AUDIENCE CHANTINGAND CLAPPING ALONG]

PASTA! PASTA!

THEY DID THIS ON PURPOSE.

JAPANESE MAITAKE,

ESCAROLE,

SAGE...

FAVA BEANS...

GIO WAS RAISED

ON THIS STUFF.

HE PRACTICALLYLIVES AND BREATHES PASTA.

IT'S NOTHINGWE HAVEN'T SEEN BEFORE.

THIS WHOLE COMPETITIONIS TO SHOWCASE GIO.

WE'RE SUPPOSED TO LOSE.

YOU THINK PASTAWAS A RANDOM CHOICE?

WELL THEN, WHY AREN'T YOUSHAKING IN YOUR BOOTS?

BECAUSE I HAVE YOU.

I BELIEVE IN YOU, YOU ARE A CHEF.

AND ONE THING YOU SHOULD KNOW,

IS GIO'S ACCENT IS FAKE.

HE'S FROM CINCINNATI, NOT SICILY.

REALLY?

YEAH, WE WENT OUTDRINKING ONE NIGHT,

AND HE TOTALLY FORGOTHE HAD AN ACCENT.

GIO SCAPELLINIIS JUST A CONFECTION,

THE SAME WAY DEXTER DURANT IS.

CHEFS, YOU HAVE 60 MINUTES

TO PREPARE A FIVE-COURSETASTING MENU.

GOOD LUCK.

START THE CLOCK... NOW!

[BELL DINGS]

[SNIFFING]

YOU TWO THINK YOU REALLYHAVE TIME FOR PILLOWTALK?

BASIL IS BASIL, YOU SILLY GIRL.

IF YOU SAY SO.

♪ ♪

[SIZZLING]

AND I'VE GOTTHE MUSHROOMS...

AND I'VE GOTTHE SALT HERE...

THEY'RE LIKE FRED AND GINGER.

I LIKEWHAT I'M SEEING OVER HERE.

MM-HMM, LOOKS DELICIOUS.

[SIZZLING]

♪ ♪

NO DECONSTRUCTEDANYTHING,

NO TOWERS OF FOOD,

JUST SIMPLE, STRAIGHTFORWARD COOKING,

LIKE YOU DO AT THE FARM.

OKAY, YOU'RE RIGHT.

PAOLO, I NEED YOUON THE GRILL.

THE MAITAKES ARE BURNING.

I'M DRAINING THE PASTA.

THIS IS WHYGOD GAVE YOU TWO HANDS.

VAI! VAI!

[LAUREN]: DEXTER, THEY'VEALREADY GOT TWO COURSES PLATED.

WE'RE NOT EVEN DONE ONE.

YEAH, DON'TWORRY ABOUT IT,

JUST KEEP COOKING.

[ARGUING]

[POT CLANGING, GIO ROARS IN FRUSTRATION]

OH!

[AUDIENCE WINCING]

WHAT'S WRONGWITH YOU, HUH?

[PROTESTING IN ITALIAN]

[GRUMBLING]

AND... STOP THE CLOCK!

[BELL DINGS]

CHEFS, PUT DOWN YOUR KNIVES.

IT'S TIME FOR...

THE TWIST.

"THE TWIST?"

WE HAVE ADDEDTHREE INGREDIENTS,

WHICH YOU MUST INCLUDEIN YOUR MAIN COURSE.

AIR-CHILLED CHICKEN,

DULCE DE LECHE ICE CREAM,

AND LICORICE VINES.

THIS IS INSANE.

[ANNOUNCER]: GOOD LUCK.

RESTART THE CLOCK... NOW!

[BELL DINGS]

THE CHICKEN...

OKAY, WHAT DO YOUWANT TO DO?

I HAD THE WHOLE MENU PLANNED.

WE CAN DO THIS.

HOW?

OKAY, YOU'RE 11 YEARS OLD.

YOU'RE STANDING IN FRONT OFYOUR MOM'S REFRIGERATOR,

WHAT DO YOU COOK?

COME ON, SOMETHING.

NOTHING'S COMING TO ME.

I NEED YOUR HELPON THIS, PLEASE.

WHAT WOULD YOU DO?

OKAY.

WHAT IF WE MELT DOWNTHE ICE CREAM

AND ADD A DASHOF ROSE WATER,

THEN WE'LLPUREE THE LICORICE,

SAUTE SOME SHALLOTSAND CHIVES,

AND WE'LL MAKE A SAUCE.

IT'LL BE THE PERFECT COMPLEMENTTO THE CHICKEN.

I LOVE THAT.

THAT'S YOUR FIRST RECIPE.

[SIGHING] YES.

♪ ♪

I LIKE WHAT I'M SEEINGOVER HERE.

AT NO TIME DO HER FINGERSLEAVE HER HAND.

[APPLAUSE]

DO NOT TRIFLE WITH THIS WOMAN.

SHE KNOWS HER WAYAROUND A CHICKEN.

[SIZZLING]

AND... STOP THE CLOCK!

[BELL DINGING]

[SIGHS WEARILY]

AND THIS...

IS MY FAVORITEPART OF THE SHOW.

THANK YOU.

WHAT TO EAT FIRST.

OOH.

OH.

TEAM DEXTER, YOUR GRISSINI WAS SUBLIME.

PULLING OFF A YEAST BREADIN 60 MINUTES

IS AMBITIOUS,

BUT DELICIOUS.

TEAM GIO,

YOUR "CHICKENUNDER A BRICK"

WAS RUSTIC PERFECTION.

THE SAGE AND GARLICUNDER THE SKIN,

I ABSOLUTELY ADORED IT.

MY CHICKEN WAS WONDERFULLYCHARRED ON THE OUTSIDE,

UNTIL I CUT INTO IT.

A LITTLE RAW FOR ME.

I WAS UNAWARE THIS WASA SUSHI COMPETITION, CHEF.

[AUDIENCE MURMURS AND GROANS]

JUDGES, HAVE YOU MADEA DECISION?

YES.

TEAM DEXTER, TEAM GIO...

FOR THEIR EXTRAORDINARY

YET HONEST

USE OF INGREDIENTS,

AND THE BEST MEAL

I HAVE HAD IN MONTHS,

WE AWARD THE KITCHENKNOCKOUT TROPHY TO...

TEAM DEXTER!

[GASPS AND CHEERING]

[CHEERS AND APPLAUSE]

AMAZING.

[FERVENT APPLAUSE]

CHEF DEXTER,

CHEF LAUREN,

CONGRATULATIONS.

THANK YOU.

[LAUGHING IN DELIGHT]

YOU KNOWWHY WE WON, RIGHT?

BECAUSE WE'RETHE BEST CHEFS?

BECAUSE WE WORKEDAS A TEAM.

I COULDN'T DO THISWITHOUT YOU.

[AUDIENCE CHEERING LOUDER]

THAT'S LOVELY.

THAT'S SWEET.

♪ ♪

BEAUTIFUL WRITING,

BEAUTIFUL THOUGHTS ON LAYOUT,

BEAUTIFUL IMAGES.

SOMEHOW,

YOU GOTINSIDE HIS HEAD.

YOU GOT INSIDE HIS HEART.

CONGRATULATIONS, LAUREN.

YOU'RE PUBLISHING THE BOOK?

[CHUCKLING] YEAH.

NOT ONLY ARE WEPUBLISHING THE BOOK,

BUT THE NETWORK HAS DECIDEDTO RENEW HIS SHOW

FOR ANOTHER TWO SEASONS.

THAT'S INCREDIBLE!

THE RATINGSFOR "KITCHEN KNOCKOUT"

WERE THROUGH THE ROOF.

TWITTER BLEW UP ABOUTTHE CHEMISTRY BETWEEN YOU TWO.

EVERY WOMAN I KNOWWANTS THE SECRET

OF HOW YOU TAMED DEXTER DURANT.

[CHUCKLING]

WE ARE HOPINGTO KEEP YOU

ON OUR TEAM.

WE'D HATE TO LOSE YOUTO CORDON BLEU.

SO, WE HAVEBIG PLANS FOR YOU.

I STILL WANT TO BECOME A CHEF.

WITH ALL DUE RESPECT,

WHY WOULD YOU WANT TOSPEND YOUR LIFE

SLAVING OVERA HOT STOVE?

OPPORTUNITIESLIKE THIS

DON'T COME BYVERY OFTEN.

THINK ABOUT IT.

YOUR FUTURE HERE IS LIMITLESS.

[APPLAUSE]

WONDERFUL.

IT'S GREAT.

HELLO, EVERYONE!

OKAY, JUST GO.

THANK YOU FOR YOUR PATIENCE.

ON BEHALF OFFOOD & ENTERTAINMENT MEDIA,

I WOULD LIKE TO THANK YOUFOR COMING HERE TODAY.

WE ARE HERETO WITNESS THE UNVEILING

OF THE SEASON'S MOSTHOTLY ANTICIPATED COOKBOOK.

PLEASE WELCOME DEXTER DURANT.

[APPLAUSE]

YOU SHOULD BEUP THERE WITH HIM.

OH, IT'S FINE.

THERE ARE SO MANY PEOPLETHAT I'D LIKE TO THANK,

SO MANY PEOPLE INVOLVED IN THIS.

I KNOW IT SEEMED LIKEIT TOOK FOREVER,

BUT I THINK YOU'LL AGREE, THAT IT WAS WORTH IT.

[APPLAUSE]

AND OF COURSE,

NONE OF THISWOULD HAVE BEEN POSSIBLE

WITHOUT THE HELPOF ONE VERY SPECIAL PERSON.

LAUREN HENNESSEY.

[APPLAUSE]

NOT ONLY DID LAURENTAKE THIS PHOTO,

BUT SHE ALSO TESTED

AND WROTE THE TEXTFOR EACH RECIPE.

SHE ISN'T JUST A GHOSTWRITER,

SHE'S AN ANGEL.

SHE SAVED MY LIFE.

[APPLAUSE]

DON'T MISS A SECOND OF THIS.

WHO SAID FICTIONIS BETTER THAN LIFE?

THERE'S JUST, UM, ONE MORE CHANGE

THAT I'D LIKE TO MAKE

BEFORE WE GO TO PRINT.

[APPLAUSE]

I THINK THE WORLD NEEDS TO KNOWWHO REALLY WROTE THIS BOOK.

DEXTER...

[FERVENT APPLAUSE]

CAN I TALK TO YOUFOR A SEC?

SO DENISEOFFERED ME A DEAL

ON A SECOND COOKBOOK.

THAT'S FANTASTIC.

I THOUGHT YOU'D BESMILING MORE.

WE'VE BOTHBEEN AVOIDING IT,

BUT WE NEED TO TALKABOUT CORDON BLEU.

[SIGHS]

IT'S BEENON MY MIND, TOO.

LOOK, TONIGHTIS A CELEBRATION OF YOU,

AND EVERYTHINGYOU WANTED.

WE PULLED IT OFF,

AND BRILLIANTLY, I MIGHT ADD.

BUT NOW IT'S MY TURN.

I START CLASSESIN SEPTEMBER.

I LEAVE FOR PARISNEXT WEEK.

[SIGHS]

I KNEW ALL ALONG.

REALLY?

YOU'RE GOING TOBE AMAZING,

AND MAYBE ONE DAY,

YOU'LL LET ME COOKIN YOUR KITCHEN, CHEF.

THANK YOU.

[CLINKING GLASSES]

WHO WOULD HAVE THOUGHT

DEXTER WOULD TURN YOUINTO SUCH A GARDENER?

I'M GOING TO MISS YOU.

DID YOU SAVE ALLTHE HEAVY STUFF FOR ME?

IT'S NOT EASYPACKING FOR TWO YEARS.

WELL, IT'LL GO BYIN THE BLINK OF AN EYE.

RIGHT?

WE'VE GOT HOLIDAYS, SUMMER BREAK.

WE'LL SKYPEALL THE TIME.

AM I MAKING THE BIGGESTMISTAKE OF MY LIFE?

I CAN ALWAYS DEFERADMISSION FOR A YEAR.

THIS ISYOUR DREAM, LAUREN.

YOU NOW KNOW YOU HAVETHE HEART AND SOUL

TO BE A CHEF.

THANKS TO YOU.

I'M SCARED, DEX.

YOU'RE GOING TO BE FINE.

SCHOOL IS JUSTTHE BEGINNING.

YOU'RE GOING SOMEWHERE.

I WANT TO BE HERE, WITH YOU.

I'M NOT GOING TOSTAND IN THE WAY, LAUREN.

ALL RIGHT, THE WHOLE WORLD'SWAITING FOR YOU.

[SNIFFLES]

YOU READY?

[SIGHS HEAVILY]

♪ ♪

OH, MERCI.

UH, MON CAFE?

EXCUSEZ...

CAFE? PLEASE?

YOUR COFFEE, MISS?

[GASPS]

WHAT ARE YOUDOING HERE?

I MISSED YOU,

AND I TOOKA SABBATICAL.

I WANT TO DOSOME TRAVELING,

BRUSH UP ONMY FRENCH CUISINE.

I MISSED YOU.

I MISSED YOUSO MUCH.

OH, YOU HAVE TOTRY THIS.

MM!

-PRETTY INCREDIBLE.-MM-HMM.

♪ ONE MORE KISS ♪

♪ TWO MAKES BLISS ♪

♪ AND THE THIRD'STHE CHARM THEY SPEAK OF ♪

♪ ONLY YOU ♪

♪ ONLY ME... ♪

-NO.-NO?

-MM-MM.-OKAY.

♪ ♪

♪ WHAT WE AREWHEN APART FROM EACH OTHER ♪

♪ SADLY MISSING ♪

♪ THE TOUCH, THE SMILE ♪

♪ THE BEAT OF OUR HEARTS ♪

♪ A COUNTRYNOT LEFT ON ANYONE'S CHART ♪

♪ SOMEWHERE IN BETWEEN ♪

♪ LIFE STOPS AND IT STARTS ♪

♪ WE LIVE IN A WORLD OF LOVE ♪♪

♪ ♪