All language subtitles for Selena.plus.Chef.S02E01.WEBRip.x264-ION10.ing

[jaunty Italian music]

- So how do you feel
about the second season?

- I'm back!

[laughter]

- Did you think there should've
been a second season?

- Oh, she's so cute
and adorable!

How could they not?

- Aww.
- And there's my Nana.

You excited?

- "Just wait"!
- [laughs]

[funky music]

- Hi, baby.

Hey, it's Selena!

Does that work?

Yeah.

As everyone probably
knows by now,

I'm not the best cook.

But I am a great student.

Sort of.

My favorite part.

Check, check, check.

[doorbell rings]

But I'm not going to stop
trying to get better.

Ugh!
[screams]

- Oh, my God, do you need help?

[groaning]
- Help.

So I'm back in my kitchen
to get schooled

by the best chefs.
- You got it?

Let me get it.
- I think so.

You're at home; I'm at home;

and now we're going to make
a meal together, apart.

Selena and--not
Selena and chef.

[laughs]
- You got this.

- Selena and Curtis, take one.

[Selena Gomez's "Bad Liar"]
Here we go again.

Hopefully I don't burn
anything, though.

Season two, baby.

[claps]

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

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

♪ With my feelings on fire ♪

Hey, Curtis.

It's so nice to meet you!
- It's nice to meet you too.

- Today I am learning
from Curtis Stone--

a Michelin-star chef
who honed his skills

in Australia and London,

before opening up three
great restaurants in LA:

Maude, Gwen,
and Picnic Society.

And now you get to see how
I handle being his student.

So here's my friend Raquelle.

- Hi, Curtis!
- How are ya?

I'm Raquelle. Nice to meet you!
- One of my besties.

But I'm such a huge fan,
and I'm so excited.

- You're a sucker
for punishment.

You sorta got bossed around
in the episodes I saw.

So you've come back for more?

I like it.
- It's gonna be fine;

just bear with me, okay?

I wanna know what you're going
to teach us how to do today.

- I know right now it's crazy,
and it's hard to entertain

and hang out with people.

But one way we've managed
to do it is through Picnic.

So I've sent you
a picnic basket.

- Yeah, it's so beautiful.

- And what I noticed
in season one

is no one taught
you how to cook

the perfect steak.

So I'll show you

how to cook
the perfect steak,

We'll turn it
into a delicious

steak sandwich.

Also, a key
lime pie

that fits into
a little jar,

that is wonderful
picnic food.

And nothing
better to eat

with that
steak sandwich

than some salt
and vinegar chips.

- Love it.

- So we're gonna

be multitasking, okay?

You ready?

- Yeah.

- You look a bit nervous.

- I am.

How did you pick up
on that?

It's like my first day
at school.

- It's gonna be great!

- All right,
so let's start with a curd

for the key lime pie.
- Okay.

- What you need
is some hot water.

So get a little pan,
and put some water in it.

Because we're gonna cook this
curd on a really gentle heat.

- Okay.
- What you do is

you get a bowl like this, and
you sit that over your pan.

- All righty.
- In your bowl,

you're gonna add
a cup of sugar...

- Okay.
- Four eggs and 2/3 of a cup

of key lime juice.
- Okay, so

here's the salt.
- Salt?

No, sugar.

They're both white
and powdery.

- So what are you looking for?

- I'm looking
for a measuring cup.

- I like how organized
your kitchen is--

you can't find a measuring cup.

It's okay.
- Oh, this isn't the salt.

This really is the sugar.

- [gasps]
Oh, my gosh,

I thought it was salt.

A little rough beginning.
Let's do it.

- Okay, so take a cup of sugar
and stick it in your bowl.

Crack four eggs in there.

That's it.

- Don't get the shell.
- No, I didn't.

- And then next, you're gonna
squeeze the lime juice.

You need 2/3 of a cup.

So the key limes are a little
sweeter than regular limes.

- Do you want me to help you?
- Yeah.

- I like the knives.
- Aren't they great?

- They're like disco knives.

- Someone from last season,
they made an Instagram account

called "Selena's Knives".

- [laughs]

Oh, wow, you're gonna do it
by hand?

I'm gonna send you a juicer
for the holiday.

I'm cheating.

- Well, we could throw it
in a juicer, right?

Nana, could you help?

- Hi.
- We're amateurs, Selena.

- I know.
It's quite embarrassing.

Thank you, Nana.

- You're welcome.

- Do the limes fit
in the juicer?

[laughing]

- Don't laugh at me, Curtis!

- This is what we need,
babe, look.

There's two hand juicers.
- Oh, yeah, you've got one.

- This is much easier.

Whoo-hoo!

- When did you move
from Australia to America?

- I've been here
for about 14 years.

I came just for a little vacay,
and I never left.

- That's so cool.

Did you always know
that you wanted to be a chef?

- Yeah, 'cause I love to eat.

[laughs]
- Yeah, me too.

That's the whole reason
why I did this show.

- You're like, "I want
to learn something,"

"and also make a TV show--
why not?"

That's really clever.
- Well, thank you.

Oh, no!

What are you doing?
- Oh, no.

- Hi, Curtis.
- Nice to meet you, mate.

- That's my Papa!
- How are you, Papa?

- Nice meetin' you.

You don't know what
you're doing, do you?

- I'm struggling a little bit.

- You want me to do it for you?

- Yeah, can you help?

- Hey, Linds,
you wanna meet Selena?

I'm calling my wife in
to say hi.

- You're gonna be here
a while.

So maybe I'm suggesting
you have some wine.

- Did somebody say wine?

[laughing]

- Hi, you guys!

- Hi, mama!

We're so excited.

Papa is a huge fan
of your husband.

- I'm a fan of his too.

- Do you want a drink?

- Sure.
- I'll get the glasses.

- It's just right at 2/3.
- Yeah, pour the lime juice in.

Then you can just sort
of whisk it

over the double boiler to
apply a little gentle heat.

Otherwise you just cook it
straight in the pan.

but, if you do that,
you could overcook the eggs.

- Okay.

- Here you are, sweetheart.

- I just had Nana whisper
to me, she goes,

"Wouldn't it be nice
to have a man that cooks?"

"Papa never cooked for me."

But he does wash the dishes.

- That's good.

- I cook; he cleans.

- Okay, so, Selena,
while you're whisking,

get someone else
to grab some butter--

- We're gonna cut

10 tablespoons.

So is your stick of butter,
like, that big?

Yeah, so it's that,
and just a little bit.

Dice the butter up,

and then once your curd starts
to get kinda thick,

you can dump in your butter.
- It's getting thick now.

- Okay, so get the bowl

and bring it back over
to your cutting board.

- Thank God for the sous chefs,
right?

- Yeah, you have to put
that right here.

- I wonder,
do you ever cook for Curtis?

- We have two little boys,

and our little one actually
prefers my cooking.

- [laughing]

- Which makes everything in
the world right, you know?

- Yes.
- Once the butter's all melted,

pour it into your jars.

We sent you some of those,
so maybe 1/3 of the way.

- Oh, these are going
to be so good.

- Oh, my gosh,
it's gonna be delicious.

- Oh, my gosh,
I'm just eating this now.

- Okay, so next
you're gonna take those jars

and pop them in the fridge.

[faucet running]

Give yourself
a little tidy-up.

Not so much so that you
tidy up the mise en place.

- Right, right, right, right.

- My wife has
this incredible habit,

as soon as I start
prepping something,

she just comes on by,
picks it up,

and puts it back
in the fridge, and I'm like,

"Where'd that go?
- That's so nice.

- It's so nice, right?

- It's not that nice
when that's what you need--

you need that product.

- That's hilarious.

How did you know that
each other was the one?

- By the first date?

- I was 45 minutes late
to our first date.

I forgot.

I was sitting on the couch
watching, like, the Housewives,

or something, I was like, "Oh,
my God, tonight's the night!"

- She walked into the bar, and
I'm there with a glass of rosé

and she said to the bartender,

"I'll take an Oban, neat."

and I was like, "Whew,

"Someone's left their rosé

"over here.

"Not sure whose that was.

I'll have what she's having."

- And then the third date,
he made me

a whiskey chocolate mousse.
- Whoa.

- But he remembered
that I liked that whiskey,

and that's when I knew.
both: Wow!

- That's so sweet.
- And then, within a year,

we're, like, buying a house
and having babies and--

bing, bang, boom.
- So sweet.

- Nana goes,
"Your day's coming."

- Anyway, all right, so.
- So...

there's, like, three parts
to the dessert, right?

We've made the curd, then we're
going to make the streusel,

so that's
what we're gonna do now.

And then last
we'll make the meringue.

So find yourself
a nice big bowl.

And we're gonna need
some flour, some sugar,

some baking powder, a little
vanilla, and some lime zest.

So into your giant bowl,

you're gonna put a cup
and a half of flour,

six tablespoons of sugar--
- Two.

[muttering]

[together]
Three.

- I'm really taking "sous chef"
to the next level.

- Then you need
a teaspoon of baking powder.

and then a good pinch of salt.
- Boom.

- Then you want to get
some lime zest.

- Um, and then just
lightly do it?

- Yeah.

And then there should be, like,

a couple of teaspoons of water
that you add.

- Okay.

- And then you need seven
tablespoons of cold butter.

And you're gonna dice it.

- How have your restaurants
been doing?

- During all this time?

- Yeah.

- We've had to be humble
and pivot.

We're in the middle of a pop-up
down in the Grove in LA.

It's called "Picnic Society".

So we're building
picnic baskets

for people to take with them,

and we've created a cool
little terrace up there

that people are
socially distancing

and still eating yummy food.

It was Lindsay's idea.

- That's so cool!
- That is really cool.

- Chuck those in.

You're just gonna kinda rub
those pieces of butter

into the flour

until it resembles kind
of fine bread crumbs.

And we're gonna dump it out
onto the sheet tray.

Spread it out.

then you're gonna throw
that in the freezer

and at the same time,
turn your oven onto 350.

- All righty.

- And then, we're gonna switch
gears to the potato chips.

So you need your mandolin.

You need a bowl.
- Yes.

- And you need some
of these beautiful potatoes.

- Okay.
- The most important thing

when you use a mandolin,

you just want to hold it
nice and firmly,

and just, like, push
straight through it.

- I'm actually banned from the
mandolin in this household.

- [laughs]

- We've had a couple injuries
with the mandolin, haven't we?

- No mandolin for this gal.

- So you've done a lot
in your life, Curtis.

What would you say is, like,
the favorite part of it all?

- This moment right now.

Got my wife next to me;
I'm teaching you how to make

the best potato chips
in the world;

you haven't cut yourself yet.
- Not yet.

- Just be careful.

- You're making me
nervous now.

- I know.
My heart's beating fast.

- Don't make them too,
too thin.

You want them, like,
1/8 of an inch.

- You think hers need
to be thicker?

- I mean, they'll still work
if they're thin.

They'll just be ultra crunchy.

- We like that.

- We love a little crunch.

- Then you want to wash
the starch off them.

So once you've sliced
your potatoes,

stick them in a bowl and just
rinse them under cold water.

Then you'll see all the starch
come out into the water,

which is kinda cool.

And then you wash it all away.

Stick them on a rack.

and then coat the potato slices
in oil, both sides.

[energetic music]

- This looks so good.
- Wildly therapeutic.

- Cooking is the most
beautiful thing because,

you can be angry
in the kitchen,

and you can play rock and roll.

But then you can also
play classical music,

and you can just Zen out
and go somewhere else.

- Yeah, that's what we do
all the time.

- Do you ever put the radio on,
and your song comes on?

How does it feel
when it happens?

- There's moments where I'm
like, "This is the wrong time."

Like, I think I went
to a restaurant,

and they were so excited,
that all the sudden I hear:

♪ I love you
like a love song, baby ♪

I was like, "Don't!"

They, like,
played all my songs.

So, yeah, but if we're
in the car,

or we're somewhere,
I'll be like,

"Wait--this is me."

- That's awesome.
- Is this good?

- Yeah, so stick another one
of those silicone mats

on the other side.

And then that tray goes
on top of that.

So it's all sort of sandwiched
together.

It'll hold them nice and flat.
- Nice.

- So they go
into a nice, hot oven,

then you can pull your streusel
out of the freezer,

and stick that into the oven.

- Okeydokey.

- So next we can make

the final thing that goes
on our dessert.

Which is the fluff,
or the meringue.

So you need
to separate four eggs.

We're just going
to use the whites.

- Ooh!

So into the same bowl,

you'll want to put 3/4
of a cup of sugar.

And I don't know if you have
a little electric hand mixer?

Do you have one of these?
- Yes.

Raquelle, it's over--
- Stand-by, Nana says we do.

- Can I tell you, Nana, I named
my restaurant after my nanas.

all: Aw!

- How sweet.

- Yeah, one's named Gwen,
and one's named Maude.

- Aw.
- I love that.

- That's really sweet.

- So Nanas
are really special to me.

- Okay, so what do we do
if we don't have that thing?

- We do have that.

- Oh, my God, it's here.

We've got the hand mixer, guys.

We're in business, whoo-hoo!
- Aw, yes.

- Thank you.

- Just turn it on.
- [blows raspberry]

- Clearly I don't know
how to use a hand mixer.

- They lost the beater.

- Here.
- This isn't even...

[quirky music]

[clatters]

- [laughs]

- She can't work it.

- Nana, can you come help us?

- As long as you twist it on
the end, they won't come out.

- Come on Nan, help her out.
- I'm tryin'.

Now twist--twist it in.

Now try it on low speed.

There you go.
- Yay!

- Thank you!

- Yes, Nana--
Nana to the rescue!

[whirring]

Selena?
- Yeah?

- Your bowl has to be
over the hot water.

- Oh, that's
what we need to do.

- It helps cook the egg whites,
which will stabilize it.

So it's not just an
"I'm cooked" meringue.

And you also add
a little bit of vanilla.

And I'm gonna add, like,
a teaspoon and a half.

[whirring]
- Whoo!

And a half.

What's happening with the gas?

- I think because I got water
all over it.

We have to bring it over there.

- [laughs]

- You okay?
- Yup.

♪ ♪

Much better.

- Oh, my God, what's smoking?
- That was the electrical cord.

- Wait--

- Did the cord go
over the flame?

- I just caught it.

- Raquelle looks nervous.

- I'm stressed, you guys.

Wait, maybe hold it with this.

- Yeah, keep the cord away
from the flame.

The meringue is not
that important.

- Let me check it.
- Don't you touch it, Papa.

- No, it's all right.

We just got
to wrap it later.

- Emerson, Hudson!

- Hey, Selena!
- Yeah?

- I've got a couple
of young gentlemen

that want to say hello.
- Let me see.

- This is Emerson,
and this is Hudson.

- Hi, guys.

- We have to cut out, you guys,

because we're gonna go
to a standing date

with their grandparents.

But we just wanted to say thank
you and hang out with you guys.

- I'm staying, don't worry.
- Yeah, Curtis is gonna stay.

- Well, I hope you guys
have fun, boys.

- Say "bye"!
- Bye-bye.

- Thank you!

- We'll see ya--okay, bye!
- Bye!

- Bye, honey.
- They're so cute.

- I'm just gonna
check the streusel--

I'm gonna grab that tray
of the crumble that we made.

Yeah, I think it's ready.

So yours is probably good too.

- I'm gonna check on this.
- Yeah, I wanna see it.

- There's some on top
that looks like

maybe it needs some more time.
- I think that's okay.

Just mix it together,

'cause it's meant
to sort of

have a few darker parts
to it.

- [screams]

- Oh, no!
You burned yourself?

- Oh, no, are you okay?

Run it under cold water.

- Look at me. I'm fine.

- Use a towel to hold
the side of the pan.

- Okay.

It really smells good.

Okay, so now that we got
the mix together,

what would you suggest?

- So next we have
to check our potatoes.

- Okay.
- So when you take them out,

take them out with a towel.

[laughs]

- I'm scared.

Dang it.
My first episode back.

- How are they?
- They look terrible.

- Just think about it,
when you open a pack of chips,

they're always different shapes
and sizes.

Doesn't matter how they look,
it matters how they taste,

and they're gonna taste
fabulous, so don't stress it.

- [muttering]
I don't think so, but okay.

- Take 'em out, and stick them
on a rack and let 'em dry.

And then we're gonna
season them,

and they're still gonna be
fantastic.

- Okay.

- You just went really quiet
then, for a minute, Selena.

What's going through
your head when you get quiet?

- If I see one mistake,
I'm like, "It's over for me."

- [laughs]
- You're a perfectionist.

- Call it what it is.
- She is.

- It's gonna make you
a good cook.

So you're still whisking
that meringue--

is it getting nice and thick
and glossy?

- Yeah.
- So remove it from the heat.

You're gonna bring it back over
to the cutting board

and keep whisking
until it goes cold.

It's good, right?
- Unbelievable.

- Oh, yeah, you're supposed to
whip it until it grows cold,

because you want it to be nice
and thick, like that.

- The whip is pretty good.
I don't know if you can see it.

- Yeah.

So let's get that into a bag.

So what you need
is a pastry bag.

- But what do I do?

- Tear a bag off.

So you go like that.

Yup.

Fold it back on itself
like that.

And just snip the end off.

Then you get your stainless
steel star nozzle--

and you drop that in the bag.

And just fill it up.

- Oh, beautiful.

- So now what
we're gonna do is

go and get the jars with
the curd out of the fridge.

Seems like a week ago
that we did that, doesn't it?

Then put a nice little layer of
that crumb on top of the curd.

- Yup.

- And then pipe, like, a nice,
big, sort of round circle.

Yes!
Gorgeous!

- Man, this looks good.

- Then what I want you to do
is get your torch.

- Oh, boy.
- You have one of these guys?

- Yeah, but I might need help
with Papa

because I don't know
how to use the fuel.

- Here.
[torch whirs]

- I'm like,
"I'm gonna back away!"

- Okay.
- Oh!

- Hey!
I'm doin' it.

- [laughs]

- So you're just going in
and out quickly.

It's gonna caramelize
it pretty fast.

- That looks great, babe!

- Thanks.
- Yeah, that's good.

- [laughs]

- It looks gorgeous.
- Thank you.

- If you were traveling,
you'd put the lid back on,

so it could go
into your picnic basket.

- Okay.
- But you guys are

are gonna have it tonight
at home,

so don't even worry
about the lid.

So that's it, dessert's done--

you can pop them back
in the fridge.

- Perfect!

- And get the steaks

out of the fridge.

- Okay, okay.

- So just leave them
in the bag for a minute.

We're gonna temper them,

which means let them
come up to room temperature.

So before we cook the steak,

let's go ahead and caramelize
some onions.

So grab a pan,
keep it on moderate heat.

And then we're gonna slice
two onions.

Cut it directly in half,
before you peel it, right?

Curl your fingers under,
so they're nowhere near

your knife's blade.

- No, put your knife--

- Papa, that seems
more dangerous--stop.

- [stammering]
- [laughs]

- Just tryin' to show you.
- [sighs]

- Yes!

And always watch
what you're doing.

Never take your eyes
off the onion.

- Yeah, I mean, have you done
this before, or something?

- Don't worry,
I can't hit a note.

- You can sing.
He can cook.

- Okay, so into your hot pan--

throw a little butter in there.

- Okeydokey.

- You know,
we're getting there.

- We are!

- Take your time.
- Feeling good.

I'm realizing
how impatient I am.

I threw my onions in already.

- Ah, well.

- I keep looking up
and being like,

"Oh, no, I went ahead again."

- That's what people
have to do with me.

I think that's
why people like the show.

'Cause half the time
they're like, "What?"

[laughter]

With me, you gotta learn how
to be patient, I'm sorry.

- [laughs]

So let's talk steak.
- Okay.

- I opened a butcher shop
here in Hollywood

about four years ago

called Gwen.

And these are
from my butcher shop.

- Amazing.
- Wow.

- So these are
Wagyu New York strips.

I'm, like, super pedantic
about how I cook my steak,

and I'm gonna give you
the secret

to cooking the perfect steak,
no matter what steak it is,

for the rest of your life--
as a Texan,

you need to know these tips.
- Facts.

- You need to temper it.

You need to season
it really well.

And you season it
before it goes into the pan.

And you need
to preheat your pan.

Then when you finish
cooking, you take it off

and you let it rest
before you cut it.

And I'll explain that
when we get to it.

So grab some salt,

and generously season
both sides of the steak.

I sent you a little gift--
looks like this.

♪ ♪

- Yes!
- It's a nonstick grill pan.

So go ahead and stick that
on the heat,

and we'll get it nice and hot.
- That's gonna be good.

- While we wait
for the pan to get hot,

I sent you a little jar
of vinegar powder.

- Okay.

- Sprinkle that
over your potato chips

with a little bit of salt.
- This is really sad.

- [laughing]

- Our chips!

- I don't think you
messed them up.

- The good thing is,
they taste great.

Of course it would be great
if ours looked

the way that yours did,

but it doesn't matter.
- Who cares?

As long as they taste the same.

- Yup.
- Okay, so pick the steak up,

and drop it straight
onto your pan.

You'll hear a sizzle
immediately.

[steak sizzles]

Yes.

I love that you're just getting
in there with your hands.

So many people feel like they
gotta use tongs or a spoon,

but you know what?
- No!

- You're not given them
for a reason.

- I don't mind.

- How do you like your steak?
- Medium well.

Or--medium well.
- Yeah.

- There's only
one correct answer.

- What?
- Medium rare.

- Ohh!
- Every chef says that.

- Okay, so I need you
to just trust me today,

and I promise you,
you will love this steak.

- All righty, mate.
- Whoo!

- Okay, so it's time
to turn your steak.

And you want it to be golden
brown--aw, yeah.

- Oh, wow.

- Gorgeous.

- I'm getting a picture
of you doing this.

That is--that's a moment.

- You're about 2 1/2 minutes

from the best steak sandwich
of your life.

- Mm.

Oh, they're cooking now, baby.

- Ah.

- So I keep it on hot?

- Keep it up high, yeah.

- Okeydokey.

- The next thing I want you
to find is the bread.

- There it is.
- Yum.

[jaunty accordion music]
- We bake it at the restaurant.

- Oh, that's so cool.

- Yeah, so I'm just cutting it
directly in half, like that.

Hello.
[laughs]

- [vocalizes]

I think I just messed
this up already.

- You hit that high note,
and the knife went up.

- All right, don't forget
about your steak.

- What do you want me to do?

- Put it back onto that rack

and we'll let it rest
for just a moment.

Then what we're gonna do is
take our bread,

and we're gonna toast it
in the fat of the Wagyu steak,

so you're gonna get
that beefy deliciousness.

- So excited!

- If someone can just mix,

like, a 1/4 of a cup
of sour cream,

and a 1/4 of a cup
of mayonnaise.

Stir them together.

That's kind of the dressing.

Okay, so when you take
your bread out,

you can put some of those
caramelized onions on.

And you can also
put some cheese.

- Oh, my God.
- We love cheese.

Oh, it looks so good!

- Okeydokey!

- Let's talk for a minute

about how you know when
your steak's cooked.

So when you touch it, Selena,
you're like,

"I don't know what
I'm feeling for."

Okay, so now
with your other hand,

put your pinky on your thumb,

and feel this part
of your hand.

That's well done.

Now go to your ring
finger--that's medium well.

And then the next finger
is medium,

and the first finger--
your pointer finger--

is medium rare.
- That's amazing!

- I know, but I don't know
what ours is.

- Medium rare.
- Oh, okay.

- Last step,
before we cut the steak,

is to take that sauce

and dollop it all the way
along the top.

So with the steak,

you want to cut it
directly across

the grain of the meat, right?
- Okay.

- If we cut with the grain,
it'll actually make it tough.

See how it's perfectly pink
all the way through?

- Oh, it's gorgeous!

- Isn't it good?
both: Yeah.

- And then you just load them
up on your sandwich.

- Mm.

- I have a little arugula here.

If you wrapped that up and
struck it in the picnic basket

you'd be happy, wouldn't ya?
- Oh, yeah.

- Nice job!
It looks good.

- Thank you.
- Ah, so good.

- And that with those little
salt and vinegar chips

that we made?
- Oh, she ate them all.

- Honestly I ate--

I don't know if you can see
this, this is what's left.

- So maybe I could just add
random chips of my own?

- Yeah, of course.

- Thank you; I wish
I could've enjoyed that.

- There's one left.
- That's my Raquelle.

- [laughs]

I'm gonna try one.
- I'm gonna join ya.

- Oh, my gosh.
- It's insane?

- Yeah.
[laughter]

Unbelievable.
- Mm.

- Well, looks like we're gonna
enjoy all the yummy food.

So before we go,

I want to know
a little bit

about the charity
organization

that our money
will be going to.

- Well, thank you very much
for the support, first of all.

Chrysalis is near and dear
to my heart.

They're an LA-based
organization that help people

get back into the work force,

whether they've been
incarcerated or homeless.

And I've had the privilege of
hiring a bunch of their clients

and they're really
incredible guys,

so thanks for your support.

- I'm very glad
that we're doing this.

- That was fun.
- That was so much fun!

I mean, I was a little rough
there in the beginning.

- It was fun hanging out
with you.

I've got a job for you
anytime.

- Thank you. I appreciate that.

- Thank you!

- Thanks. Bye.
- Bye!

- Bye.

- Okay, should we bring
it over there?

both: Papa!

- Oh, I forgot my dessert!

- Oh, my God!

- Where's the potato chips?
- I ate them all.

- [laughs]
- I'm so sorry!

- Mm, you did great on this.

- The food is--
I'll give it a five.

But there's--you even say
that you did better.

- You can always do better.

I cannot wait to taste
this key lime.

Mm.
- Wow!

- Gotta get to the bottom
to get the lime.

- Incredible.
- Yeah.

- Good job!
- Thanks, babe.

- Good, good.

- High five.
Good job.

- ♪ No, I don't wanna know ♪

♪ Where you been
or where you're goin' ♪

♪ But I know I won't be home ♪

♪ And you'll be on your own ♪

♪ Who's gonna walk you ♪

♪ Through the dark side
of the morning? ♪

♪ Who's gonna rock you ♪

♪ When the sun
won't let you sleep? ♪

♪ Who's waking up
to drive you home ♪

♪ When you're drunk
and all alone? ♪

♪ Who's gonna walk you ♪

♪ Through the dark side
of the morning? ♪

♪ It ain't me ♪