All language subtitles for Selena.plus.Chef.S02E04.WEBRip.x264-ION10.ing

- Okay.

Hey, it's Selena.

As everyone probably knows
by now,

I'm not the best cook,

but I am a great student.

Sort of.

Okey-dokey.

- Okey-dokey!

- I know, I keep saying that.

- [laughs]
[doorbell rings]

- But I'm not going to stop
trying to get better,

so I'm back in my kitchen

to get schooled
by the best chefs.

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

- Fish sauce, okay.
- Okay.

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

Selena and Marcus, take one.

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

♪ Oh tryin',
I'm tryin', I'm tryin' ♪

♪ My feelings on fire ♪

Hi.

- Hi, how are you?

- I'm good.
How are you doing?

- Great.
- Today I'm working

with internationally
acclaimed chef

and restaurant owner,
Marcus Samuelsson.

He is a "New York Times"
bestselling author

who is known for
his impeccable style

and for restaurant,
Red Rooster,

which celebrates
American cuisine

and the culture of Harlem.

- So I have questions,

so many questions, like,

who is this?

- Like, what is this,

a sidekick?
- Hi, Marcus.

- This is my best friend,
Raquelle.

- Hello.

- Listen, I need one of those,

like, right here, help me out.

[laughter]
I need moral support.

What the--
This is unfair.

- Here's my nana and my papa.
- Hi, Marcus.

- Very nice meeting you.

I hope you're hungry.

- Yes.
- We're starving.

- Awesome.
- Very nice meeting you.

- I'll get out of the way.

- So tell me what we're going

to be making today.

- So, Selena,
a little known fact:

I grew up in Sweden
out of all places.

I'm from Ethiopia,
but I grew on an island

where everybody
was working with fish, right?

- Okay.
- Wow.

- So we're gonna make

a mustard glazed
seared salmon

with radicchio
bulgur salad...

- I would love that.

- And this beautiful
salmon miso broth

that we actually use
salmon bones.

- Okay, know I'm a little
intimidated by that,

but okay.
- Listen.

You had, like,
Ludo yell at you,

you and Jon and Vinny cook
for you.

You're not intimidated.
I don't buy it anymore.

You know how to cook now.
- Hey, you never know.

I've messed up before.

- When I was told that
I'm gonna cook with you,

I was like, "I'm so excited."

I got cool points
from my neighbors' kids.

Right?
- Yeah.

- They're like, "Selena Gomez?"
I'm like, "Wow."

- That's so sweet.

- We're gonna start
with that broth.

So we're gonna go to the
fridge, get the salmon bones.

- Salmon bones.
[snorts]

- It should look like this.

Yes.

That's the fish.

- [gasps]
Whoa, this is pink.

- Oh, my God, what the he--
What is this?

- Selena gets the fish fillet,

you get the bones.

- Ew!

- No, no, "Ew."
Like, no.

- Why did I wear white?

There's blood!

- [laughs]

- Do you like miso soup,
or you like ramen?

both: Love.

- So the broth
is very often made with bones.

So you can put the salmon back
in the refrigerator.

- Ugh, wow.

- Okay.
[mutters]

Why are y'all doing this to me?

- [laughs]

- [gags]
- So look at the head.

It looks good, right?
- Oh, a head?

- There should be, like,
a salmon head there too, right?

- [gasps]
No.

- Oh, my God.

It's the head!
Oh, my God.

- Touch the head.
It's okay, Raquelle.

So you know, Selena,

if Raquelle doesn't behave,
you send her

a old salmon head,
and she knows what's up.

- [laughs]
- Kay.

- Selena, we're gonna
put that in the pot.

- Do we fill it up with water?

- Yeah, you can do that.
Like, 3/4 is plenty.

Just put it on a medium heat.

Now you have your fish bones.

You have a spoon?
- Yep.

- So all you have to do is

scrape that off just like that.

This is a way to use
all the meat.

- I feel like the fish
is staring at me.

Just--every time I look down,
I just see this eye.

- It is staring at you
because something evil

you've done before.

- No!
- The fish sees it.

[laughter]
- She's such a good girl.

- So we're gonna make a salad
with bulgur, super healthy.

- Okay.
- So there should be a bag

of bulgur--can you just put
that in some cold water?

- Yeah.

How did you end up
from Ethiopia to Sweden?

- So I was adopted
when I was really young,

I have four-year-old son,

and when I was
basically his age

I got adopted from Ethiopia

to Sweden.
- Wow.

- And I went from the warmest
country in the world

to the coldest country
in the world.

[laughter]
Selena, that's awesome.

So you can now take the bones

and just break them up
and put them in the box.

Yeah, just, like...
[grunts]

[bones snap]
Anger management, yeah.

- Okay, okay, okay, okay.

Ooh!
- Good.

Awesome.
- Oh, okay.

Getting out. Getting it.
- Nice.

- Yeah, and then just
put that in the pot.

- Okay.

- Yes, good job.
The head as well.

You're favorite part,
the head.

- Oh, why?
You're crazy.

- It's going in.
- Ahh!

- [laughs]

- I'm sorry.
- I'm sorry!

- No, you're not!

- [laughs]
- Wow.

You see what she's doing to me?

- I knew it.
- Torturing me.

- To make the broth,
we need vegetables.

I think you have it
all in your refrigerator.

We're gonna add in leeks
and carrots.

- I didn't even know
these were carrots.

All I saw was the green.

- Aw, they look like
Bugs Bunny ones.

- Cute.

- Raquelle, can you peel,
like, three carrots?

- Yeah, I have to be
totally honest with you,

this is my first time
ever peeling a carrot.

- Where, like, where you been?

- Hiding from the kitchen
until "Selena + Chef."

- Wash them,
and then just peel away.

Like this.

Selena, for you with the leeks,

we're just gonna cut them
in the middle,

lengthwise, yep,

and then you just have to
chop up.

You got it.

- I'm really enjoying peeling.

- And then we drop that
into the pot.

Good.

- What are we doing
with the carrots?

- After you peel them,

just chop them in, like,

in 1/2 inch pieces like this.

- Your carrots look bigger
than mine.

- I got New York carrots.

That's why they're bigger
than yours.

- We got skinny LA carrots.

- Yeah.
[laughs]

Drop them in.
- All right.

- In the water, and Raquelle,

can you take, like,
five black peppercorns

and make sure that goes
into the pot as well?

- So a little goes a long way?
- It's pungent.

- They're small but mighty.
- Let me see.

- Peppercorns.
- Yep, that's about right.

- And Selena, there should be,
like, an onion there for you.

- All right, I have an onion.

- Yeah, we're gonna peel it.
Yep.

And then you cut that in half,
and then you just cut it

half this way

and three times that way.

There you go.
Nice.

And you just put that
in the pot,

and then we got our stock.

So the broth,
we're gonna bring it to a boil.

Once it boils
for five minutes,

we're gonna turn it off

and let it sit.
- Okay.

- So can you turn on
the grill panel,

like medium heat?
- Yeah.

- When did you know
you wanted to start cooking?

- I cooked all my life.

I've never done anything else.

- Wow.
- My grandmother in Sweden

was really the one
that taught me how to cook.

And I was just a kid
helping her out, just like

Raquelle is helping you out.
- Nice.

- And then, you know, I've
just been cooking ever since.

I cooked in Switzerland,
I cooked in Japan...

- Wow.
- I cooked at the White House.

- Wow.
- For Obama.

- That's great.
- What was that like?

- It was fun.

I mean, Michelle was,
like, really cool.

Cooking with Raquelle
and Selena

and Michelle, I don't know
which one goes higher.

- Uh, Michelle.

both: Michelle!
- Michelle.

We'll decide that for you.

- Yeah.

Michelle is a boss.

Okay, what's next?

- This is the bulgur salad
we're gonna make.

So you should have radicchio
over here.

- I think it's this?
No.

- No, that's a red onion.

- Yeah, it should be, like,
burgundy, purple.

- Oh, I found it!

- Okay, 'cause it looks
like a cabbage.

Thank you.
- There you go.

We're gonna cut them
into fours,

and Raquelle,
can you get garlic?

We need, like, four cloves

and red onions as well.

- Yep.

- Okay, it's boiling.

- Remember the salmon
that you scraped off?

- Yes.

- Now you can dump that in.

And you wanna lower it.

- I'm on medium low.
- Yep.

We need two red onions
that we're gonna cut into six.

So now just put

some olive oil into that pan.

- Okay.
- Yes.

Now you put the garlic cloves
into the pan.

- Then you can take
the radicchio

and then we just put them
straight into that pan.

[sizzling]
- Ooh!

- Yeah.

- Be careful.

- You can turn it down.
There you go.

All pieces, yeah,
let's drop them in.

- [laughs]

- Yes.
- Whoa!

It's like fireworks over here.

I feel like
I wanna put on goggles.

- Yep.
- Yes.

So, Selena, do you know
the six things

that we all can taste?

Salt...

- Sweet.
- Sweet.

- Sour.
- Sour.

Bitter.
- Bitter.

- Heat.
- Heat?

- Spicy.
- Hot, yes.

- And then umami.
- Umami.

- So we're gonna do
all of that.

- Party in the mouth.
- Ooh.

- And the only thing
that is stopping us

between all those taste buds

is if Raquelle's
gonna sabotage it.

That's it.
- [laughs]

- Oh, my gosh.

- No!
- That's the only thing.

- Wait, what do we do
with the onions?

- Put that into the grill pan,

and Selena, can you put two
jalapeños on the grill as well?

- Boom.
- Cut it in half, lengthwise.

- Love jalapeños.

- Put them in.
Awesome.

And we're gonna
start seasoning this now

with a little bit of salt.

- Okay.
[phone keyboard clicking]

- No, you cannot be texting
somebody, Raquelle.

Like, what are you doing?
Raquelle, what are you--

Who are you texting
in the middle of cooking?

- Thank you, thank you,
thank you, thank you.

- Yes. Put the phone away.

- [laughing]
- That is so funny.

- He called me out.
- Yeah, I see you.

- Not one chef
has called her out yet.

You're the first.
- I know, I know.

- You have to!

- Where's it at?
Where's her phone?

- Papa just took your phone.

- So Raquelle,
take another pot,

get, like,
three cups of water,

bring it to a boil,

and then add in the bulgur,

the one we soaked.
- Yep.

- And then add some olive oil
in there, okay?

- All right.
- So, Selena,

your salmon broth
is simmering now.

Like, it's boiling.
- Yeah.

- Now you take two tablespoons
of miso.

You should have
miso paste there

which is that fermented
soy paste.

You can now put that
into that broth,

and that's what's gonna change
the flavor of this broth.

Go and get the fresh herb.

- Wow, these are nice.

- You're gonna take
the bottom of that

and just rip the bottom off.

Yeah, yes.
Nice.

And the bottom
goes into the broth,

and we're gonna save the top
for later on.

- Oh, this is fun!
- Yeah, it is fun.

- Put that in.

- Okay, so wait,
how much olive oil

should I put
in the boiling water?

- Just drizzle,
I'm gonna say stop.

Go.

Thank you.
- Okay.

- And you can actually
now put the bulgur in.

The minute the water
is boiling, turn it off.

Yeah.
Perfect.

Take ten leaves
of purple basil

and put them in a bowl.
- Okay.

- Twice of the amount
of cilantro than basil.

Yes.

15 pieces of the parsley.

- Rip it.

- Once that's done, Selena,

we're just gonna rough
chop it up.

Awesome, that's great.

The bulgur is ready,

so get the pasta strainer
for the bulgur.

We're gonna strain it now.

- You have the strainer?
- Yep.

- You wanna hold the strain?
- Papa.

- We're good.
- Okay.

- Good, put it back in there.
Yep.

- Beautiful.

- And now add olive oil
to the bulgur.

- Okay.
- Like, 1/2 a cup.

- Oh, I don't know.
That's a lot.

- I'll say.
- Winging it?

- That's enough.
And we're gonna stir it.

[upbeat string music]

And you're gonna add some salt
on top.

You have some fresh pepper
there, Selena?

- Yes, I do.
- Good, we're cooking.

That's awesome.

Selena, you can just
take the radicchio

off the grill.

Leave the onion,
leave the garlic.

- These also look so good.

- So you take the fresh herb

that you have
on the cutting board.

Just put them all
into the bulgur, yeah.

Stir it all up.
Great.

You take half
of the radicchio,

and you chop it up.
The other half, you leave.

- Mmm.
- But by grilling it,

some of that bitterness
comes off,

and that's what
we're trying to do.

Raquelle, you can just rip up
all the left

of the radicchio.
- Yep.

- Because we're gonna use them
later on, okay?

- Great.
- Great job, Selena.

We're just gonna put
the chopped pieces

into your bulgur salad, okay?
- Okay.

- Wow, it looks so beautiful.

You did a good job.
- And it smells great.

Okay.

- So we're gonna strain
the fish broth now.

- Okay.
- So the pot's gonna be hot.

Right?
- Yeah, Papa?

- Where's the strainer?

[quirky, mellow music]

- Is that okay?
- No.

I don't want an accident.
- No.

- Where's the strainer
from the bulgur?

- Oh, right here.

- Great, use that

and another pot that
we're gonna pour it into.

- How many people does it take
to strain a pot?

- You're getting a fish facial.

- Oh, my gosh.

- We're gonna throw away
all of those fish bones.

You can throw away
the head now.

- You wanna say bye?
- Bye, Nemo.

- Bye.
Bye.

- And then we're gonna
actually pour the liquid

back into that pink pot.

- Yum.

- We gonna put it on low
and let it simmer, okay?

- Okay.

- So Selena, you can actually
take the jalapeño out

and start chopping that up.
- Yoo-hoo.

- And that's gonna go straight
into the bulgur salad.

- Whoa, that's a lot
of jalapeño.

- Wow.

- Do you have any dried fruit
at home?

Cranberries or apricots?

- Thank you.
- Wonderful.

Thank you, Nana.
- You're welcome.

- We have this beautiful
bulgur salad,

but we're missing sweet,

and the chopped apricot
that's gonna add sweetness.

Raquelle, you can chop
the apricots.

I think you have soy.
- Yep.

- So take about
a tablespoon of soy,

and you add that
into the broth.

- This is...

Table...
Nope, this is not tablespoon.

Right?
- What's happening?

- Teaspoon, TS,
tablespoon, TB.

- Like, a tablespoon.

- I don't even know.
At this point, I don't know.

Can you do the--this?

I'm gonna do the dry fruit.

- Okay, perfect.

- One tablespoon of soy sauce.
- Yes.

- Selena, she dropped her cool.
She got a little impatient.

I like it.
Good, nice.

- Why not?
It happens.

- We need those emotions
when we're cooking.

- [laughs]

- And then you have
the fish sauce.

- Got it.

- Teaspoon of that goes in.
- Okay.

- And then one more tablespoon
of the miso into the broth.

- Okay.

- Just let that simmer down
a little bit.

It's gonna reduce.
Okay, Selena.

So add the apricots
into the bulgur.

- Okay.

- The last thing
we can do, Selena, is taking

whatever's left
in the grill pan,

we're gonna chop that up
and add that

into the bulgur salad as well.

- So, um...

- Yeah, you need a plate.

- I'm sorry.
- [laughs]

She's flustered.
She's flustered.

- All right, are we cutting
red onions now?

- Yeah, the onions you have
in the grill pan.

- Oh, okay, okay.

- And we're gonna add them
into the salad.

I love that Selena
is frustrated.

The bruschetta
with Jon and Vinny

was so much easier.
I love it.

- What do you mean?
- This is gonna be better!

- You're challenging her.

I love it.
- I'm fine, guys.

I'm more just, like...
[chopping vigorously]

I'm just kidding.
[laughs]

- It's gonna be so good.
- Whoo-hoo!

- We're getting there, guys.

We almost there.

Raquelle, I need you again.
- Okay.

- You have oranges, right?
And grapefruits.

- Yeah, so I'm just
chopping them up?

- No, nothing
is just chopping up.

What?
- [laughs]

- You're gonna cut the top
of the grapefruit

and the bottom.

- I'm done with...
- Perfect.

Put all of those onions
into the bulgur salad.

That's beautiful.

And now we're gonna add in
a little more olive oil.

- You love olive oil.

- Enough, enough, enough!

Finito, finito.
Stop, stop, stop, stop, stop.

- Okay.

- Selena, take one tablespoon
of honey

and put it into
that fish broth.

- So just a teaspoon?

- No, like, a tablespoon.
A little bit more.

I'll watch.

Yeah, that's enough.
Give it a stir.

Selena, if you do
the oranges, and Raquelle

can do the grapefruits.
- Okay.

- I think we need
to wash off our board

'cause there's onions on it.

Or it doesn't matter?
- Yeah, okay, let's do that.

Wash off.
- This is what I'm gonna do.

Just wiping it to the ground.

- Wait, what?

Selena has never done this.

Today she's decided,

"Let's just wipe on the floor."

- It was the bad pieces, guys.

- Season two,
she's really just, like...

- What?

- Look at the floor!

- We're almost there, Selena,
I promise you, I promise you.

Okay, grapefruit in the house.

You wanna take your knife,

You wanna follow the body
of the grapefruit,

and Miss Raquelle, you wanna do
the same with the orange.

[upbeat music]

- Aw!
- Watch those fingers.

- Ugh, it's so hard.

- The white part
there is bitter,

so you just want
that to be off.

The citrus have segments,
right?

- Yeah.
- You just wanna follow that.

You go in here,

and you get
these beautiful fillets.

All that liquid
goes into the salad.

And then you just gotta
squeeze in

all the citrus juice
into that beautiful salad.

- I'm getting the meat.
- Yes.

All that juice is what's gonna
create the flavors, okay?

I'm so impressed.

- Honestly, me too.
[laughs]

- What has it been like for
your restaurants during COVID?

- What we did,
we closed our restaurant

and opened
as a community kitchen.

- Oh, wow.
- So we've served

over 250,000 meals
during this time...

- Wow.
- For homeless,

for the first responders,

so we've been really busy
during this time.

It was tough,
but being an immigrant,

you come here with nothing,
you work really, really hard

so it's like,
I can relate to all that stuff.

- Wow.
- Yeah.

- And what about for you,
Selena?

Like, you couldn't tour
this time.

- We were preparing
a whole other schedule

for this year, you know?
- Yeah.

- But you've been killing it.
- Thank you.

- That's awesome.
Good for you.

- Yum!

This whole thing
is making me very happy.

- This is super healthy
for you.

- I love that.

Okay, I'm gonna clean up
all the mess I've made.

Papa, will you help me?
- Yep.

- Selena, who taught you
how to sing?

Did you get it
from your parents?

- She got it from me.
- Not from me.

- No, she got the good looks
from you, clearly.

- To be honest,

I was single child syndrome,

so naturally
I loved to perform.

- Who was an artist that
you were looking up to, like,

who was your role model?

- Honestly, it was
Britney Spears for me

because I was probably six

when she released
"...Baby, One More Time."

So I was 100% in that world.
- Yeah.

- But then my mom also loved

listening to Norah Jones,

and Ella Fitzgerald,
and you know, Frank Sinatra,

So I kind of have
a good balance of music tastes.

- So my restaurant,
Red Rooster, Selena,

in the basement,
we have a supper club.

Alicia Keys performed there,

John Legend,

Maren Morris.
- That's cool.

If you ever need one,
I'm here.

- That would be great.

Okay, we gonna make
a honey mustard glaze.

So take two tablespoons
of mustard,

put it in the bowl.

And, like,
a tablespoon of honey.

♪ ♪

Then you take olive oil,

and now you're gonna stir this
like this.

- Okay.

- Now you're gonna add in

a tablespoon of soy into that.

- So this is a tablespoon,
right?

Watch me.
- Yeah, I'm watching you.

More.

That's plenty, that's perfect,

that's perfect, perfect.
- See.

Wouldn't be able
to tell the difference.

I'm not a wiz in the kitchen.

- And then you put in
one tablespoon of miso as well.

- Yep, I have it right here.

- Yes!
- Yeah.

- Then the last ingredient
we're gonna add into that

is berbere.

- What?
- It's called berbere.

It's an Ethiopian spice plant.

- Oh.
- How much am I putting in?

- Just put a pinch in now.

Then you take the same amount
and put it into the broth.

- All right.

- And Raquelle, we're not done.
No, no, no, no, no.

- Oh! Ha.
- See the radicchio

that you have
on the side there?

- Yeah.
- Sprinkle and toss.

- Ooh.
- Delicious.

- Enough.

Take a tablespoon
of Selena's glaze.

We're gonna put that

on top of the radicchio
that you have there.

- Okay.

- All right, and you guys
are doing amazing.

both: Thank you!
- The rumors are wrong.

- I like it.

Your energy though
is so spot on.

I'm loving it.
- It's amazing.

- It's honestly
what I need today

because I didn't get
a lot of sleep,

so I feel very happy.
- Ooh.

- You got a lot of patience
to put up with these two.

[laughter]

- Okay, we're ready
for the big moment.

We're ready for salmon.
- Whoo!

- This is gorgeous.
It's really good salmon.

Gonna cut away this piece
right here.

- Okay.

- The skinny piece.

We're cook, like, four pieces.

You cut it
all the way through.

They're loose, right?
- Um, okay.

- Perfect.
Cut straight.

It should be pieces like this.

- Yeah, I got them.

- Great.
Awesome.

Nice!

I'm getting excited over here.

Awesome.

The next step is we gonna
season them with salt.

We make it rain, right?
- Got you.

- So let's take about
two tablespoon of olive oil

and just pour it into the pan.
Is the pan on the stove?

both: Yes.

- It's been on low
for about 15 minutes.

- That's perfect.

And then Selena,
you can take the salmon

skin side down, you're just
gonna put it in the pan.

You don't want them close to
one another in the pan.

- We're killing it over here.

- Raquelle?
- Yes?

You can take five pieces
of cilantro

and just put in the pan.

Drop them in.
Perfect.

Selena, why don't you
go to the refrigerator

and pull out the butter.

- Butter, butter, butter.

- And you put that
in the middle of the pan.

Perfect.

When you cook a piece of fish,

you start with oil.

That will protect
from not sticking,

but the butter
will add the flavor.

That's why you put them in
on different time.

- I like butter,
so I'm with you.

- And Raquelle?
- What?

Every time I sit down,
you're like, "Raquelle!"

- If you can get four bowls,
Raquelle.

- Yes, here we go.

Can you see?
- Beautiful, beautiful.

And the next thing
you wanna do, Selena,

is to take a piece of lemon...
- Okay.

- And cut it into,
like, six pieces.

Then you put the lemon pieces

in with the salmon as well.

[electronic music]

Now we're gonna brush
on each salmon fillet.

We're gonna brush on
this mustard glaze, okay?

They should be covered.

It should be
completely covered.

- Yes, I'm trying.
One second.

- Raquelle?
- Yes?

- In each a bowl,

you take about three tablespoon

of that bulgur salad,

and you put that
in the bottom of the bowl.

Good job, Selena.
You got it!

- This might be
my favorite meal yet.

- This is delicious already.
- Wow.

- Then, Selena,
we gotta get into the pan

and flip the fish.
- Okay.

- You got it.
I know you got it.

You guys have
been doing great.

- Aah!
Okay.

- Flip it.

I like it.

Perfect.
That's awesome.

Now you take a ladle

and you pour
not on the bulgur salad

but around the salad.

[warm piano music]

And Selena,
with all the liquid,

you see the fat
that you have in the pan?

- Yeah.
- You kinda wanna

lean your pan over a little bit

and just pour that olive oil

and butter back
on top of the skin.

That's how you develop
that amazing flavor.

- Amazing.

Oh, it's beautiful!

- Nice!

And now let's get
grandma and grandpa

'cause they did
a lot of work too.

- They did.

- ♪ When you're ready come
and get it ♪

♪ Na-na-na-na, na-na-na-na ♪

- You got a gorgeous dish.

- ♪ When you're ready
come and get it ♪

♪ Na-na-na-na,
na-na-na-na ♪

♪ Na, na, na, na ♪

♪ When you're re-a-a... ♪

- I'm so impressed
with you guys.

Absolutely amazing.

- Really?
- We did it.

And now the best part.

- We're gonna try it.
Let's do it.

[upbeat music]

- Mmm.
Jump in!

- Mmm!
- Oh, my gosh.

- It's so good!

- All of it,
get into that salad.

- Oh, my gosh.
- It's good.

- Wow.

Amazing.

This is really great.

- I honestly didn't think
I would eat it...

- She don't eat fish.

- But it's amazing.

I love the texture.

- It's all there, the umami,

the salt, the sweet...

- All right,
Papa, Nana, Raquelle,

rate it.
- Five.

- Five.
- Five.

- You guys, come on,
challenge me a little.

- It's good.

- I would love to
know a little bit

about your charity
that we'll be donating to.

- So C-CAP is Career
through Culinary Arts.

It's an amazing program
that helps

high school students
across the country

get the scholarship to go
to culinary colleges.

- That's wonderful.
- For me,

it's really important
this relationship

between mentor and mentee.

You need role models.

I had several mentors
to help get from

Sweden to France to America,

so it's been amazing.
- Wow.

- All the C-CAP students
that I can help,

it's a big part
of who I am today,

and I just launched
my cookbook

and a lot of the students that
I helped ten years ago

are in my cookbook now, so
it's all coming back together.

It's really cool.
- That's so awesome.

We'll have to have it.
- Yeah.

- Raquelle, you need it.
You need it.

- [laughs]
Please send me one!

- Honestly,
this I'm going to say

is probably my favorite
that I've ever made

on the whole show.
- Yeah.

- No, no, no, I don't think
I've said that.

- You haven't said that yet.

- It's so delicious.

Thank you so much again.
We are so grateful.

- Thank you so much.

Miss Selena Gomez, gracias.

I'll see you in Harlem.
- Whoo, okay!

- Amazing, this was awesome.
We made it work.

Thank you.
- Whoo!

- Bye.
- Have fun.

- That was so great.

♪ Mm-mm-mm, mm-mm-mm, mm-mm ♪

♪ Look at her now,
watch her go ♪

♪ Mm-mm-mm,
mm-mm-mm, mm-mm ♪

♪ Wow, look at her now,
look at her now ♪

♪ Mm-mm-mm,
mm-mm-mm, mm-mm ♪

♪ Look at her now,
watch her go ♪

♪ Mm-mm-mm,
mm-mm-mm, mm-mm ♪

♪ Wow, look at her now,
look at her now ♪

♪ ♪

♪ Wow, look at her now ♪

♪ She knows she'll find love ♪

♪ Wow, look at her now ♪