All language subtitles for G.R.U.S04E01.WEB.h264-RBB

[Bear] And, oh, oh, here he is.

[Gordon Ramsay] That's a
massive barracuda.

[Bear] Come on.

[Gordon Ramsay] Come on.
Come on, baby.

[Bear] Drop it, drop it,
drop it, drop it,

drop it, drop it, drop it.
Let him eat it.

[Gordon Ramsay] Take it.

Now he's on. He's got it.

[Bear] Come on.

[Gordon Ramsay] [bleep] Come on.

[Bear] Oh!

[Gordon Ramsay] Right now,
I'm between

mainland Florida and Cuba.

And trust me, the waters
here are so shallow,

and they're filled
with coral reefs.

Now, over the past
few centuries,

they've claimed
over 1,000 boats.

I just hope I don't
add to that list today.

I'm in the Florida Keys,

a series of 1,700
islands that extend over

100 miles out into
the Gulf of Mexico.

This area is so removed from
the mainland that locals have

their own name for it,
the Conch Republic.

I'm here to meet
Chef Paul Menta.

Now, according to my GPS,

he wanted to
meet me right here.

But honestly, it seems like
we're in the middle of nowhere.

Where is this guy?

Seriously?

[bleep] no.

That's not him.
No, surely not.

[bleep]. What the?

[bleep] hell.
You're crazy!

Standing in the middle of
the Florida Keys and all of a

sudden this bird flies over me.

What in the heck is going on?

This guy means business,
let me tell you.

He is not messing around.

Trust me, he's the real deal.

I mean, if he can show off
like that to meet me, that man,

he's got some balls,
let me tell you.

Paul!

[Paul Menta] Hey, hey.

[Gordon Ramsay] What was
that flying over me?

Can I bring it in?

[Paul Menta] Yeah, just
let it glide in, man.

It's really shallow in here.

[Gordon Ramsay] Man. Geez.
Good to see you, bud.

[Paul Menta] Good to see you.

- That was crazy.
- Yeah.

[Gordon Ramsay] Paul Menta is a
true Keys culinary connoisseur.

In his 30 years
living in the Keys,

he has served as a chef
at several of the finest

establishments in
the Conch Republic.

Co-founded three local
eateries and opened up

a sustainable fish market
and a rum distillery.

The only thing Paul hasn't
done is learn how to execute

the subtle arrival.

What a place.

[Paul Menta] Crazy, right?

The tides are crazy
like the people here.

[Gordon Ramsay] That bloody
jump was crazy.

What the hell's going
on here with the barrels?

[Paul Menta] Doing a
little bit of work, too.

Salt curing some barrels.

Bring them back to the
distillery later and

fill them up with some rum.

[Gordon Ramsay] You're
actually salting rum.

[Paul Menta] Yeah. Think about
it like we do as a chef, right?

[Gordon Ramsay] Sure.

[Paul Menta] Put salt water
in here, let that cure,

bring out all that flavor.

[Gordon Ramsay] I love that.

[Paul Menta] We got to get
them up on the beach.

We can roll these up.

- Just roll them.
- Let's get, yeah.

Let's get these
smaller ones up here.

Once I got that brine in there,
I know the wood's all opened up.

All that vanilla and all
those things are exposed

inside the wood.

And then we get the
high proof in there.

[Gordon Ramsay] Wow.

What a great technique,
by the way.

Paul tells me that when
he started salt-curing

his rum barrels,
people thought he was crazy.

[Paul Menta] You're not bad,
man, you're not bad.

You're getting it
right up there.

[Gordon Ramsay] I'll tell you,
these are not light, are they?

Bloody hell.

Luckily, he stuck to his guns.

Because it's now rated one of
the top 10 craft distilleries

in the United States.

[Paul Menta] The salt lowers
the pH in there.

- Right.
- Makes it smoother.

[Gordon Ramsay] Mm-hmm.
It is good.

I'm so happy to go back
down to the Keys because

these things are
sparse, aren't they?

They're spread out
for hundreds of miles.

[Paul Menta] Well, and it's
little islands everywhere,

but there's more ocean
than there is land.

[Gordon Ramsay] Yeah.

[Paul Menta] So that's
what makes it great.

That's why you have to go
around the Keys in a boat.

That's how we get around,

because we farm, you know,
stone crab, lobster, fish,

the ocean is our farm.

[Gordon Ramsay] We're so
close to the Bahamas.

[Paul Menta] The Bahamians,
they came here.

They brought their
food culture with them.

You have all these generations
down here and everything.

You know what?

If you want to put
in the hat, man.

I know you're not used to
the heat down here and stuff.

[Gordon Ramsay] I am struggling
like there's no tomorrow.

This plethora of
ocean specialties,

it must be a dream come true.

[Paul Menta] I've done fine
dining and done the thing

with the stars.

And I’ve also done things
down here where I do $5, okay?

$5 is a lot harder to do because
that's what everybody wants.

They want a sandwich
or something,

but they expect it
to be incredible.

[Gordon Ramsay] Right.

[Paul Menta] That's the tough
thing about people that live

down here in the Keys.

You give them something to eat,

and it could be
piled up on the plate and

looking all sorts
of fancy and everything.

The, mm, sorry, sorry, Bubba.

I'm not eating that.

It's the simplicity.

They want quality.

[Gordon Ramsay] And who's Bubba?

[Paul Menta] Bubba is
everybody around.

Bubba and Cuz.

When somebody's
calling you Bubba,

you hope it's with a smile.

You know, our
locals are colorful.

At the end of the week,

we're gonna be cooking
off for the locals that you

go out and meet.

And those Bubbas are
gonna be particular.

But we have, like,
a real special guest.

He's been here.

His family has been
here for generations.

Pastor Kerry.

[Gordon Ramsay] Pastor Kerry.

[Paul Menta] Pastor Kerry, yeah.

[Gordon Ramsay]
He's the real deal.

[Paul Menta] And his family, his
lineage goes far and wide.

And, like, he's gonna
tell you if you're,

you're cooking with soul or
you're cooking with coal, man.

[Gordon Ramsay]
Impress the pastor.

That's gonna be a tough
audience to please,

let me tell you.

And Bubba.

I mean, I don't know
what Bubbas are,

but I think I’m
about to find out.

Phenomenal chef, great
reputation but, come on,

how competitive are you?

[laughing]

[Paul Menta] Well, I kite
surfed from here to Cuba

for a world record.

And then, I made the
world's largest key lime pie.

[Gordon Ramsay] [bleep]

So super competitive.
I like that, though.

[Paul Menta] Yeah. You know,
I mean, it's got to be.

[Gordon Ramsay] That man is
on it, let me tell you.

I mean, he's fit as a fiddle.

He holds records
for kitesurfing.

I don't get jealous
much in life but, man,

that guy is oozing talent.

Mate, I'll see you in a week.

[Paul Menta] Yeah.

[Gordon Ramsay] Hey, do
you want a lift back?

- No, I’m taking this.
- You sure?

So, it's time to start
building my menu,

which Paul says should taste
five-star but feel like $5.

Bring it on.

Now, if I've got any chance
of keeping the pastor happy,

I've got to get my hands on
some of the best ingredients

the Keys have to offer,
and that is stone crab.

Now, come on, let's be honest.

My food's got to be twice as
good as Paul's if I stand a

chance of beating him.

But I've got not one but two
secret weapons up my sleeve.

Where in the hell are they?

What the hell?

It seems that meetups in
the Keys come with a time

but not necessarily an address.

[Amanda Gale] There he is.

[Emily Gale] There he is.

[Gordon Ramsay]
Ladies! Seriously?

[Amanda Gale] Good morning.
Go to the bottom.

[Gordon Ramsay] Oh my God.
You guys are crazy.

You're mad.

[Amanda Gale] We
got to be quick.

[Gordon Ramsay]
Quick. Yeah, quick.

- Come.
- My secret weapons.

Twins Emily and Amanda Gale are

accomplished
local boat captains.

These ladies have an endless
knowledge of Florida fishing,

and they're gonna lead me to
the most iconic ingredients

of the Keys seas, stone crab.

[Amanda Gale] There you go.

- Good to see you.
- Good job.

[Gordon Ramsay] Good.
Stone crab. We ready?

[Amanda Gale] Yeah, we're ready.

[Gordon Ramsay] What a
beautiful boat, by the way.

[Amanda Gale] Thank you.
Let's do it.

[Gordon Ramsay] Got you.

Powerful things, right?

[Amanda Gale] So, one
stone crab can crush down

19,000 pounds of
force per square inch.

So got to be really careful.

[Gordon Ramsay] Okay,
rule number one.

No fingers near the crab claws.

So we empty the trap.
Crabs go in...

[Emily Gale] Well, you can't
keep the whole crab.

You have to harvest the claw.

[Gordon Ramsay] What?

[Emily Gale] And then, keep the
claw and put the crab back.

[Gordon Ramsay]
Hold on a minute.

So you can't, you take
one of the claws off?

[Emily Gale] That's correct.

[Amanda Gale] Yes.
We can only harvest the claws.

We just take one to
leave them with another.

Even in the wild,

and if the crab gets in a
fight or in a messy situation,

they will voluntarily
release their claw.

[Gordon Ramsay] Gotcha.

I mean, in terms of
sustainability, that's great.

[Emily Gale] Yeah, it's great
for sustainability.

- Wow. Okay.
- Yeah. All right.

Well, we're right here,
so let's grab this trap.

[Gordon Ramsay] Right.

[Amanda Gale] Reach out
and grab under that buoy.

Grab the line. Good.

Okay, and then walk
your hands up the gaff.

Now, you can grab the line.
I'll grab the gaff from you.

[Gordon Ramsay] Thank you.

[Amanda Gale]
You got to keep pulling.

And we put it on top of the mat.

[Gordon Ramsay] Gotcha.

[Amanda Gale] There we go.
And, okay, what do you see?

- There are lots of crabs.
- Oh my gosh.

- Wow.
- We're doing good.

- We're loaded.
- We're loaded.

- Wow.
- So we've got seven crabs.

- Oh, yeah.
- Holy [bleep].

[Amanda Gale] You got a
sensitive stomach...

[Gordon Ramsay] Oh my good
God, they stink.

The rotting bait had
my eyes watering.

Oh my God.

But one look at the
beautiful stone crab and

I forgot all about the smell.

Ah, [bleep].

And about my promise to keep
my fingers away from the crab.

[Amanda Gale] Do you want
to use the tongs?

[Gordon Ramsay] Wow,
they're fast, man.

[Amanda Gale] I would... Oh my
God, you're making me nervous.

[Gordon Ramsay] That's...

[Gordon Ramsay] Here we go.
No, here we go.

[Amanda Gale] Oh, he's doing it.
Or, oh, perfect. Okay. Yes.

- Oh, no.
- So, you can grab...

[Amanda Gale] There you go.
So hold him out.

- Bloody hell.
- Yeah, see how strong they are?

[Gordon Ramsay]
They are so strong. Yes.

[Amanda Gale] Eh, no.

- Oh, seriously?
- That's a no.

[Gordon Ramsay] You lucky
little bastard.

[smooching]

[groaning, yelling]

Damn. That's a great claw there.
Look, look at that.

[Amanda Gale] That is a, that, I
would call that a colossal size.

[Gordon Ramsay]
That is beautiful.

[Amanda Gale] All right.
So that's a keeper.

[Gordon Ramsay] Got you.

[Amanda Gale] All right. So
this is how we're gonna do it.

Basically, rotate his elbow
joint towards his body.

Yes, that was perfect.

- Wow.
- Good job.

You did a great job.

[Gordon Ramsay] Hold it down,
twist it around in a

"C" shape formation,

and get that back in the
water to start growing again.

Throw it back in?

[Amanda Gale] Yep. Throw it in.

[Gordon Ramsay] Bloody hell.

Snapping off the claw,
to the average Joe,

it would like it's,
it's doing it harm,

but it's actually a really smart
way of not killing the crab.

[Amanda Gale] Oh.
We had a crab fight.

[Gordon Ramsay] Oh, [bleep].

There's been a
massive crab fight.

[Amanda Gale] You're, you're
wild. I would...use these.

[Gordon Ramsay] I'm telling you.

[Gordon Ramsay] And these
ones are keepers?

[Gordon Ramsay] Seeing those
crabs fight like mad,

it just reminds me so
much of Paul and I.

Trust me, I'm getting
the ingredients,

and the battle hasn't
even started yet.

He is a beauty.

[Amanda Gale]
Another great keeper.

[Gordon Ramsay] Boom.

Just the size of those claws,

the sweetness of that
meat underneath that shell.

Honestly, I can't wait to start
cooking with those things.

[Amanda Gale] Okay.

[Gordon Ramsay] Fantastic
for the final cook.

[Amanda Gale] Well, we have one
more species that we think

you need to bring.

And we like to call them
the cockroaches of the sea.

[Gordon Ramsay] The
cockroaches of the sea.

[Amanda Gale] The
cockroaches of the sea.

[Gordon Ramsay] And they taste
as good as those crab?

[Amanda Gale]
They're just as good.

You might have to work
a little bit harder

to catch them, though.

[Gordon Ramsay] Let's go, girl.

[Amanda Gale] Let's do it.

[Gordon Ramsay] So the
cockroaches of the sea are

a more appealing
menu item than they sound.

They're spiny lobster.

But the twins caution me that
while the diving is shallow,

it's not without its risks.

[Amanda Gale] Big Mo
is said to be a

14-foot hammerhead
shark that divers have seen,

fishermen have seen.

We have friends that
have seen Big Mo.

[Gordon Ramsay] So
it's not a myth.

[Amanda Gale] It is not a myth.
Big Mo is a legend down here.

[Gordon Ramsay] Wow.

So that's the spot there.

[Emily Gale] Yes.

So, let's say that this lobster
is inside the coral head.

[Gordon Ramsay] Yes.

[Emily Gale] You
won't see its body,

but you will see its
antennas sticking out.

What you want to do is go down
with your net and tickle stick.

I put the tickle stick in...

- Net, hold on.
- Net. Your net.

- Net and what?
- And your tickle stick.

[Gordon Ramsay]
Hold on a minute.

[Emily Gale] And it's called the
tickle stick because you,

quite literally, want to tickle
the lobster so he walks forward.

So that once he
walks far enough out,

that's when you want to
take the net and you put

it behind him.

And they will swim back
right into the net.

- Great.
- All right?

- Okay, are you leading?
- Yep.

[Gordon Ramsay] Okay, let's go.

[Emily Gale] Grab a net.

[Gordon Ramsay]
Net. Tickle stick.

[Emily Gale] Grab
a tickle stick.

So remember we
talked about Big Mo.

The big hammerhead.

We're not too far from his home.

[Gordon Ramsay] So if we see,
we just stay calm.

[Emily Gale] Just
leave him be, yeah.

[Gordon Ramsay] Okay.
Good luck, girl.

I'm not sure how wise this is,

but into the belly
of the beast we go.

Hopefully, not literally.

[splashing]

[Gordon Ramsay] Because of
the wind and the waves,

the visibility underwater
is less than ideal.

And if Big Mo shows up,

I suppose the only
thing I can do with the gear

Emily's given me
is try to tickle him to death.

It's not that far down
to the coral reef,

but your breath doesn't last as
long when your heart is racing.

Damn. [bleep]

[Gordon Ramsay] Then, I finally
spotted what I came for.

The antenna of a spiny lobster.

But of course, my
breath ran out again.

And while I was up
gasping for air...

Emily swiped my find, literally,
right out from underneath me.

[Amanda Gale] You did it!

[Gordon Ramsay] That's
a beautiful one.

[Emily Gale] We got ourselves...

[Gordon Ramsay] That's a beauty.

[Amanda Gale] Wait, wait.
I need to know.

Who caught the lobster?

[Gordon Ramsay] Well, hold on.
She stole it.

- You stole it?
- Because I tickled it.

[Emily Gale] He went down.

He used his tickle stick.
Had to come back up.

[Gordon Ramsay] And then, whilst
I was catching a breath,

she nipped it.

Yeah, we got it.
That's the most important.

Good job.

[Amanda Gale] Good job.
That's a good lobster.

[Emily Gale] Yeah,
it's a nice one.

[Gordon Ramsay] That's a beauty.

Come on.
That is going to the big cook.

[Amanda Gale] There we go.
All right.

[Gordon Ramsay] Yes.

Now that I've got
some seafood sorted,

it's time to get
back on dry land.

Because I'm in the tropics,

I'd love to get my hands
on some exotic ingredients.

Now, I've heard about a spot
that grows fruit like no other.

So I'm heading to meet a
guy who has what they call

the Garden of Eden.

And hopefully, I can
find more than an apple.

[rumbling]

Patrick.

[Patrick] Hey, Gordon.
What's going on, brother?

[Gordon Ramsay]
Yeah, what a place.

[Patrick] Welcome
to the Grove, man.

[Gordon Ramsay] This definitely
isn't the image I had of what a

Garden of Eden would look like.

Did somebody forget to water it?

What a contraption that is.

[Gordon Ramsay] Did you say
you were making soil?

[Patrick] Yeah. We're
making mulch and then

we also make soil.

[Gordon Ramsay] Incredible.

Now, they say this is the only
farm anywhere in the Keys that

you've got some of
the most exotic fruit.

[Patrick] It's a
legendary farm, man.

Started back in the '50s.

I want to show you the place.

[Gordon Ramsay] And
how bigs this farm?

[Patrick] Two acres.

Back in the 1950s, this
inventor named Adolf Grimal

built up these waterways
and, basically,

went around the tropical world
collecting rare fruit trees.

He brought it back,

and by the '80s people
were coming around

from all over to
see his Garden of Eden,

as they called it.

[Gordon Ramsay] This garden is
teeming with fruit trees.

But Patrick wants to show me
the rare goodies I won't be

finding in any store here.

[Patrick] We have
stuff that doesn't exist

in continental United States.

That's how rare it is.

[Gordon Ramsay]
That's incredible.

[Patrick] We have
the star apple right here.

It's also called caimito.

[Gordon Ramsay] I've never
heard of that. Caimito.

[Patrick] Yeah, caimito.

[Gordon Ramsay] Here I am,
thinking I know my fruit.

But right out of the gate,
I’m proven wrong.

[grunting]

[Patrick] There you go.

[Gordon Ramsay] Man.
Now, what are these? These are?

- There are sapodilla.
- Sapodilla.

[Patrick] So, it's a, it's like
a brown sugar cinnamon flavor.

Delicious.

[Gordon Ramsay] Bloody hell.
Sapodilla is a new one for me.

I've gone to every
corner of the world,

but I’ve never come across that.

[Patrick] Just get it under
there, and then flick it.

[Gordon Ramsay] Flick it.

[bleep]

[Patrick] Nice job.

[Gordon Ramsay] Man,
that is incredible.

[Patrick] I have
the only breadfruit grove in

continental United States.

[Gordon Ramsay] Seriously.

[Patrick] 250 fruits
per year about.

[Gordon Ramsay] Wow.

Breadfruit I've worked
with before, and that's unique.

All these little jewels
help to fill up my trinket box

that I don't think
Paul's expecting this.

Now, honestly, it's
an absolute dream.

I'd love to buy a
box of ingredients.

[Patrick] Hold your wallet.
Hold your wallet. No, no.

Here at Grimal Grove,

we have a thing
called a barter system.

[Gordon Ramsay] Barter.
You want my hat?

[Patrick] No, you're
gonna make some mulch.

You know the big
machine and that mulch?

[Gordon Ramsay] Yes.

[Patrick] You're
gonna make some.

[Gordon Ramsay] He wants
to put me to work.

Another part of
becoming a Bubba.

I can't wait to get behind
the wheel of that beast.

Until I realize I have no
idea if it even has a wheel.

Old trees and palm fronds
are fed into the machine that

grinds them into a mulch.

Dirt sifts to the bottom
of the mulch pile,

leaving behind the soil
that makes this grove thrive.

[Patrick] Go ahead, Gordon!

[rumbling]

[rumbling]

[Gordon Ramsay] [bleep].

Getting behind those
controls on that machine.

[rumbling]

I grew up, as a six-year-old,
with one of those little,

dinky toys.

As an adult, I
realize this is no toy.

[rumbling]

[rumbling]

[Gordon Ramsay] Once I got the
hang of the controls,

operating this machine was
much more fun than I expected.

In fact, I'm starting to
consider a career change.

The processing of that soil,
that's rarely found on the Keys.

This place is laden with sand.

If it's not sand, it's coral.

So to produce soil like that
in the middle of the Keys is

a big find for me.

[Patrick] Kill it, Gordon.

[Gordon Ramsay] All done?

Mulch, precision, and fingers
crossed, some amazing fruit.

[Patrick] Great job, Gordon.

[Gordon Ramsay]
Oh my goodness me.

[Patrick] How was that?

[Gordon Ramsay]
That was amazing. Honestly.

[Patrick] So this is the
first time you've mulched, huh?

[Gordon Ramsay] Oh my God.
And this is it.

[Patrick] This is it.

This is what eventually
it turns into.

[Gordon Ramsay] Look at that.

[Patrick] We don't have
a lot of soil in the Keys,

so this is important for us.

[Gordon Ramsay] What an amazing
process, honestly.

[Patrick] And guess
what we get from it?

[Gordon Ramsay] Look at that.
Oh my God. What a bounty.

So is that for me?

[Patrick] That's for you, man.

[Gordon Ramsay] Oh my goodness.

Paul bangs on about the sea,
and that's their farm.

Well, I've got news for Paul,
let me tell you.

I found a farm.
Honestly, thank you, bud.

[Patrick] Hey, thank you, bro.

[Gordon Ramsay] And
continued success.

[Patrick] Thank you.

[Gordon Ramsay] Patrick, what
he's done, the resourcefulness.

But more importantly,
just what it produces.

Exotic fruit like no other.

And that is the key to
winning this challenge

at the end of the week.

I've only got two days left
before the final cook and,

honestly, I definitely
need to get a proper local fish

on my menu.

Now, I'm fairly certain
I've caught nearly

every fish in the sea,

but there is one fish in
these waters called a grunt,

which, come on,
doesn't sound very appetizing.

But they say it
tastes phenomenal.

Bear! Good morning.

[Bear] Morning!
You made it!

[Gordon Ramsay] Finally!
Are we ready?

[Bear] Yes, sir.

[Gordon Ramsay] It's good
to see you, man.

[Bear] You, too, man.
What's happening?

[Gordon Ramsay]
Absolute pleasure.

[Bear] Good to see you.

[Gordon Ramsay] His name is
Bear and he looks the part.

A giant man with thick
facial fur blowing in the wind.

I hope the grunt don't
have a fear of Sasquatch.

Shall we?

Grunt. What's so special
about the food?

What do they taste like?

[Gordon Ramsay] And they grunt
because they grind their teeth?

[Bear] Yeah, you'll
hear sometimes.

Like, ruhr, ruhr.
You know, they'll grunt.

- Oh, really?
- Yeah, yeah.

[Gordon Ramsay]
That's hilarious.

[Bear] Actually, kind
of liking it right here.

[Gordon Ramsay] Yeah? Excellent.

Okay, what's first, Captain?

[Bear] We're gonna use this
squid right here for the grunts.

Stick them on the hook.

Just like that.

[Gordon Ramsay]
Right, excellent.

[Bear] See if you can't catch
two at a time. You know?

[Gordon Ramsay] You never know.
Man, I need some grunt.

Come on, baby. Take it.

There you go.
Got a bite already.

[Bear] Oop, ope.

[Gordon Ramsay] Come on, baby.

[Bear] Could be a grunt.

[Gordon Ramsay] Is that a grunt?

- Nope.
- Damn.

[Bear] Oh, yeah.
Don't touch that one.

- Is that true?
- Pufferfish, puffer.

- Oh, it's a puffer.
- Yeah.

[Gordon Ramsay] [bleep] I got
off to a cracking start.

Bite on the very first cast.

Wrong fricking fish.

Man, not what we wanted.

- Nope. Nope.
- Yep.

[Bear] Oo, there he goes.
Come on.

[Gordon Ramsay] Now,
this is a grunt.

[Bear] There you go.

Oh, that's a, that's
a lane snapper there.

[Gordon Ramsay] A land what?

[Bear] Lane snapper.
We got to send him back.

[Gordon Ramsay] Man.

Is that a grunt?

[Bear] And that's how
you catch a grunt.

[Gordon Ramsay] [bleep]
Seriously? I mean, really?

Honestly? [bleep]

Three different fish,
and you get the grunt.

[Bear] Double grunt.

- Can we keep those?
- Yep.

[Gordon Ramsay] How
is that possible?

You get one cast and
bring in two grunts.

Big Bear is hooking in
two grunt at a time.

What a grunt.

Come on, man.
Share the love, Bear.

It's amazing the
noise they make.

You can hear them
grinding their teeth.

[Bear] Yep, yep.

[Gordon Ramsay] Okay, Bear.
Can we swap sides?

Let me go to that
side for a bit?

[Bear] Yep, yeah, yeah you get
wherever you're comfortable.

[Gordon Ramsay] Yeah, please.
This is, this is crazy.

[Bear] I'll come right
over there where you're at.

[Gordon Ramsay] People say
fishermen are superstitious.

But it is a fact that
only one side of this boat

is catching grunts.

And sure enough...

[Bear] Uh-oh. Uh-oh.
Now he might be in the game.

[Gordon Ramsay] Yeah. Yes.

[Bear] Perfect. Yeah.

- That's a keeper, yes?
- That's a keeper. Yes, sir.

[Gordon Ramsay] That's great.

[Bear] Come on.

[Gordon Ramsay] Is that a grunt?

[Bear] That is a grunt.

[Gordon Ramsay] That's a keeper.

[Bear] Whoo. Double grunt.

[Bear] Beautiful.

[Gordon Ramsay]
That's a lovely grunt.

Grunts were coming
in fast and furious.

And in no time, I had
enough for the big cook.

[Bear] Woo-hoo.

[Gordon Ramsay] Nice.

[Bear] Uh, oh, here he is.

Here, here's a four-foot
barracuda right here.

[Gordon Ramsay] Oh, wow.
Look at that.

That's a massive barracuda.

Bear has spotted a barracuda.

And there's only
one thing to do.

Catch it.

[Bear] Using dinner for bait.

[Gordon Ramsay] Luckily,
I have a boatful of its

favorite food, grunts.

[Bear] Come on.

[Gordon Ramsay] Come on.

Where is that
beautiful barracuda?

He's got it.

[Bear] Drop it, drop it, drop
it, drop it, drop it, drop it!

Let him eat it.

[Gordon Ramsay]
[bleep] He came back.

- He's got it.
- Come on.

[Gordon Ramsay] [bleep]

[Bear] Hoo, there he goes.

[Gordon Ramsay] [bleep] Man.

[bleep] Come on.

[Bear] What, what happened?

[Gordon Ramsay] Oh, [bleep].

[Bear] You lose it?

[Gordon Ramsay] [bleep]. Damn.
That was a big barracuda.

I got too excited.

Bear said, let it run.

Let it take it.
Let it run.

And I didn't.

So that was definitely
the one that got away.

[Bear] Well, we got our
grunts and let's get you back.

And got the perfect person to
teach you how to cook them.

[Gordon Ramsay] You.

- Nope.
- Who?

- Seriously?
- Yeah.

- The pastor's wife?
- Yeah.

She's supposed to be the,
the best at it,

so we'll see what happens.

[Gordon Ramsay] So apparently,
the grunt fish is gonna be

critical for my final cook.

And I'm about to meet someone
who has real inside knowledge

on how to prepare it.

And trust me, right now,

I'll take anything to get a
leg up on that Bubba system.

Now, where is she?

Sheena!
Such a pleasure to meet you.

[Sheena] Oh.

[Gordon Ramsay] How are you?

[Sheena] I'm great.
I've been waiting for you.

[Gordon Ramsay] I'm sorry.
I'm sorry. Bear took his time.

Oh my goodness me.

[Sheena] Oh, my goodness.

[Gordon Ramsay] First of all,
it's a pleasure to meet you.

I now understand that you
are the pastor's wife.

[Sheena] We've been
married going on 43 years.

[Gordon Ramsay] I love that.

What's the best way
to the pastor's heart?

[Sheena] Through the
grunts and grits.

[Gordon Ramsay] Through the
grunts and grits.

[Sheena] Through the
grunts and grits.

[Gordon Ramsay] Got you. Should
I, should I prep these? Ready?

[Sheena] Oh, yes.

[Gordon Ramsay] Grunts and grits
is a traditional dish with

strong roots in the
Bahamian culture.

And the recipe flows
through Sheena's blood.

Time to learn from a master.

These filets are
beautiful, by the way.

Oh, my. Look at that.

[Sheena] Oh! Ah,
what are you doing?

[Gordon Ramsay]
Filleting the fish.

[Sheena] No, that's
not the way we do it.

[Gordon Ramsay] You said
filet the fish.

[Sheena] No.

[Gordon Ramsay] Well, how do?

[Sheena] You have
to cut it in here.

[Gordon Ramsay] Oh, you take
the guts out first.

[Sheena] You do.

- So take the guts out.
- Yes.

[Gordon Ramsay] But you don't,
you don't want the filets?

[Sheena] No.

[Gordon Ramsay] Got my
first big telling off for

filleting that fish.

She wants it kept whole.

You do not mess with the
pastor's wife, let me tell you.

Okay.

[Sheena] You know what's good?
The eyeballs.

[Gordon Ramsay] Oh, you want
the eyeballs kept in?

[Sheena] Yes.
We gonna eat that too.

[Gordon Ramsay] Wow.

[Sheena] These are
called bird peppers.

[Gordon Ramsay] Bird.

[Sheena] Because
they're so tiny.

Put some salt in.
Got to put the salt.

Okay, now you gonna mash it.
There you go.

Until it gets all together.
You just take a little sniff.

[Gordon Ramsay] Oof. Wow.

[Sheena] That's good. Huh?

- That is sharp.
- Smells good.

[Gordon Ramsay] Bird peppers
range from 50 to 100,000

heat units on the
Scoville scale,

which makes them 10 times
hotter than a jalapeño.

[Sheena] Push it all
the way up to the head.

Make sure the head
gets it because you have

to eat the head.

[Gordon Ramsay] We may actually
hear this fish grunt again.

[Sheena] Okay,
that's enough in there.

[Gordon Ramsay] You sure?

[Sheena] You know how
long I’ve been doing this?

For a very long time.

And this is what we're gonna do.

[Gordon Ramsay] Lime juice.

[Sheena] That's lime juice.

[Gordon Ramsay] Inside first?

[Sheena] Yes.
There you go.

Oo, that's gonna be so good.

[Gordon Ramsay] Normally, we
finish the fish with citrus and

lemon at the end,
not at the...

[Sheena] Oh, no.
This is Sheena's way.

[Gordon Ramsay] Sheena's way.

[Sheena] Sheena's
way is the best way.

- Ready?
- Ready.

[Gordon Ramsay] Straight in.

[Sheena] Yes.

Okay. Just leave him in
and let him fry.

[Gordon Ramsay] That's it?

[Sheena] Yes, sir.

[Gordon Ramsay] As the fish
gets nice and crispy,

it's onto the grits.

Wow.

[Sheena] Look at that.

- Wow. I love that.
- Mmm.

[Gordon Ramsay] With the
addition of some pigeon peas and

pork fat, these are the darkest,

richest grits I've
ever seen in my life.

Oh, wow. That's lovely.

They're really starchy as well.

The fat, the pork rind, and,
of course, those pigeon peas,

it doesn't look the best
but it does taste good.

Wow.
And no cheese?

[Sheena] No cheese, no cheese.
No.

[Gordon Ramsay] Okay, just.

[Sheena] You don't put cheese
in pigeon peas and grits.

[Gordon Ramsay] Honestly, I
thought she was gonna kick

my ass when I told
her I put cheese in grits.

[Sheena] No, sir.

[Gordon Ramsay] And do a
little spread like we do

in the restaurant?

[Sheena] You...

[laughing]

[Gordon Ramsay] Okay.
Now, I’ll get the fish out.

[Sheena] Then you get the fish.

Ahh.

We got to squeeze
some more lemon.

[Gordon Ramsay] Lemon.
Just in there.

[Sheena] Just in there.

[Gordon Ramsay] That
looks beautiful.

[Sheena] That should
have enough flavor now.

[Gordon Ramsay]
Oh my goodness me.

- Oh, look at that.
- Beautiful.

[Gordon Ramsay] You want, you
want to give me the eyeball?

[Sheena] Oh, yeah.
Come on.

Can't leave without eating
the grunt's eyeball.

[Gordon Ramsay] Okay.
Grunt's eyeball.

[Sheena] It's gonna be good.

[Gordon Ramsay] Yeah, it looks
like my granddad's cataracts.

[Sheena] Oh.

[Gordon Ramsay] Mm.

[Sheena] How is it?

[Gordon Ramsay] The thing
wouldn't melt.

It's just, like, this hard ball.

Okay, this is the bit
I’ve been dying for.

Seriously.

[Sheena] Right.
Got to have it. Mm.

Now you tell me that's not good.

[Gordon Ramsay] Wow.

[Sheena] Do you
taste the pepper?

[Gordon Ramsay] I
do taste the pepper.

It's very hot, though, isn't it?

[Sheena] Yes. That's what
Bahamians are known for.

[Gordon Ramsay] I love that
Bahamian influence coming

across the Keys.

And that spice, lifting the
flavor of the grunt fish.

It's very sweet, that fish.

And so that chili just
lifted it beautifully.

Delicious.
Delicious grits. Honestly.

Wonderful fish.
You've been amazing. Thank you.

l, I'll see you at the cook.

[Sheena] You did it. Yes.

[Gordon Ramsay] Yes?
And a nice, little insight.

I'm feeling like I'm getting
underneath a Bubba skin.

[♪ steel drum music]

Now, I'm not a pastry chef,

but there is one final
iconic treat from the Keys

that I've got to check out.

Key lime pie.

Now, I'm about to meet
a guy who, literally,

wrote the book on it.

David!

- Hey.
- You good?

[David] Gordon.
How are you?

[Gordon Ramsay] Very well. Thank
you. Good to see you, man.

[David] Welcome
to the trap yard.

[Gordon Ramsay] Thank you so
much, what an amazing place.

I got a big cook coming
up at the end of the week,

and I’m up against it.

Especially with someone
like Paul. So!

[David] Mm-hmm.

[Gordon Ramsay] I’m not too sure
if I’m gonna do dessert yet,

but I’m dying to know.

This is, this is where
it was created, right?

[David] Yeah. I mean, this is
the birthplace of Key lime pie.

And everybody thinks
about the meringues and,

you know, making
them real fancy.

[Gordon Ramsay] Sure.

[David] But to
really understand it,

you have to know
that it started out as a

working-class dessert.

The first pie was
actually made by hookers.

[Gordon Ramsay] Hookers
fishermen or hookers hookers?

[David] Hookers the fishermen.

They used the long hooks
to get the sea sponges.

[Gordon Ramsay] Got you.

[David] They'd spend
several days out on the water.

So they took certain
supplies with them.

[Gordon Ramsay] Right.

[David] And just
out of necessity,

the blending of these
ingredients became the

delicious dessert we have today.

You'd have your coffee cup,
and you'd say, ah, you know,

we've got our
Cuban bread that we had

our sandwiches with.

But what happens to it
after a couple of days?

[Gordon Ramsay] Yeah. Rock hard.

[David] Rock hard. Well,
they don't want to waste it.

[Gordon Ramsay] No.

[David] So they'd crumble it up.
So go ahead and crumble it up.

Crumble it up into the cups.

[Gordon Ramsay] Just literally.

[David] Just, break it up.
Break it up.

[Gordon Ramsay] So you start off
with a, a cup full of crumbs.

[David] So then, once
you have that in there,

they had sweetened
condensed milk.

[Gordon Ramsay] Seriously?

[David] Because they loved
the sweetened condensed milk

in their coffee.

And this was nutrition.

Take that whole can and
split it between the two cups.

[Gordon Ramsay] Wow.

[David] Then, for the magic.

[Gordon Ramsay] The magic.

[David] So we have the Key limes
that grew naturally here.

[Gordon Ramsay] Right.
So, literally, just, just in.

[David] Yeah.

[Gordon Ramsay] This is insane.

[David] One of the things about
Key limes, they're juicier,

they're more flavorful,
they're more tart than the

traditional Persian lime.

- And then...
- Great. And then stir it up.

[Gordon Ramsay] It
looks disgusting.

[David] The acids from the
lime are mixing with milk.

[Gordon Ramsay] But it,
it looks grim.

It doesn't look good, does it?

[David] If you really
want to amp it up,

if you want to do it like the
sponge fishermen would have,

some wild bird eggs.

- What?
- Wild bird eggs.

- Quail's eggs.
- Oh, yeah.

[Gordon Ramsay] Quail's
eggs on top of that.

[David] Yeah. So what they'd
do is they'd crack the egg.

They'd mix it in.

[Gordon Ramsay] Damn. Seriously?

[David] Yeah, yeah.

[Gordon Ramsay] And then,
stir again? This is insane.

Honestly, I'm beginning
to think Paul's pranking me

with this one.

[David] Once we have
it stirred up good,

the sponge fishermen would
just sit it in the sun.

[Gordon Ramsay] God,
now it looks worse.

David.
So in the sun to sort of curdle.

[David] 15 minutes.

Yeah, that way the lime
juice will cook the egg.

[Gordon Ramsay] That's it?

[David] That's it.
Simple. So simple.

You ready to lick the spoon?

[Gordon Ramsay] I'm not too
sure about that one.

I've licked a lot of spoons,
but not quite like this.

Everything in that
recipe just looked weird.

The egg, that's
the bit that got me.

That's the bit that made me gag.

But if it's good enough
for a sponge fisherman,

it's good enough for me.

[David] Cheers.

[Gordon Ramsay] Cheers, bud.

[bleep] It's actually good.

[David] It is, isn't it?

[Gordon Ramsay] It is good.
Damn. It is really good.

Honestly.

That bread acts
like a bit of a crust.

It is good. Wow.

The secret here
is the key limes.

They are bursting with flavor.

Packed with acidity.

Thank you.

I mean, really,
seriously, thank you.

[bleep] me, that was good.

I'm not too sure
if I'm gonna use a

dessert across the final cook,

but I want to think of
how I can use those limes

in that cookoff.

You've got me thinking.

What I would love is
some key limes, please.

[David] Mm-hmm.

[Gordon Ramsay] Ahh. Magic.

- Cheers.
- Cheers.

From Sheena to David,
keep it simple.

Don't fancify it.

Otherwise, it's gonna come
back to bite you on the ass.

$5 menu, but it
tastes five-star.

That's the secret.

I'm really
understanding that now.

One final hurdle.

Me versus the Bubba system.

I've got all the ingredients
I could ever imagine.

I'm ready.
Bring it on.

But I know Paul is
not taking me lightly.

He means business.

Now, I've got to step
up and fight back.

[♪ intense music]

[Gordon Ramsay] Paul!

[Paul Menta] Gordon.

[Gordon Ramsay] Paul's trying to
psych me out by having his

cook at the edge of the water.

But this joke's on him.

I've barely seen
dry land all week.

Good to see you, bud.

[Paul Menta] Good to see you.
How was your week?

[Gordon Ramsay] Oh my
goodness me. Crazy week.

A lot of it spent on the water.

A lot of it underwater.

Those lobsters, just the
technique of tickling them.

[Paul Menta] They pretty big?

[Gordon Ramsay] Man,
but they move fast.

- Yeah, I...
- I mean...

[Paul Menta] I found a, like, a
little baby one, you know,

and everything.

So I’ve, I’ve, you know,
brought my own date.

[Gordon Ramsay] It's
not the size, Paul.

It's what you do with it, right?

[Paul Menta] True.

[Gordon Ramsay] Man.

The time has come for me
to pull out all the stops

to beat the board
shorts off Paul.

And hopefully, break my
way into the Bubba system.

The breadfruit.

Do you use much
of the breadfruit?

[Paul Menta] Yeah. Yeah, I
got a piece for myself that

I’m probably gonna grill off.

[Gordon Ramsay] Hold on. Hold
on. I'm grilling off as well.

[Paul Menta] Well, but
I’m doing it my way.

[Gordon Ramsay] Okay.

Man, these lobsters
are so beautiful.

So I’ve got Key
limes and butter.

[Paul Menta] Uh-huh.

[Gordon Ramsay] I'm gonna just
start glazing these lobsters.

Beautiful.

[Paul Menta] That's different.

Never seen that, because we
do our lobsters down here,

these warm water lobsters...

- Yes.
- Split the middle...

[Gordon Ramsay] Yes.

[Paul Menta] But I don't
touch that meat.

I don't want to make it tough.

I stuff it and leave
it in like that.

[Gordon Ramsay] You said
$5 menu. $5 menu.

- $5 menu.
- Elevated to five stars.

Now, you're stuffing
your lobster. Come on, man.

[Paul Menta] But, I mean,
come on, it's, it's,

this is just a technique.

[Gordon Ramsay] You said
don't get fancy.

You've gone fancy.

[Paul Menta] That's not fancy.
That's Key West.

[Gordon Ramsay] What,
stuffing a lobster tail?

You said keep it simple,
so I listened to you and

keep it simple.

I'm just grilling mine.

[Paul Menta] That's simple.

[Gordon Ramsay] Paul calls
his lobster traditional.

I think what it's really
called is cheating.

Have a quick look.

[Paul Menta] It's nice.
It's good.

[Gordon Ramsay] It's nice.
It's good.

[Paul Menta] It's good.
Getting some bounce.

[Gordon Ramsay] Look
at those babies.

Come on, man.

What I understood yesterday,
from the pastor's wife, Sheena,

keep it hot, man.

- Yeah.
- Don't be scared of that.

Those little bird chilis
and the heat, the peppers.

[Paul Menta] Yep.

[Gordon Ramsay] I think
I'm gonna put my

grunt fish in whole.

Those whole filets
into that sort of stew.

I've decided not to
try and replicate

Sheena's grunts
and grits recipe.

It may be the
pastor's favorite,

but it's hard to
outcook a spouse.

So I'm putting my own
twist on this dish.

What's that technique
you're doing there?

What is that?

You're rolling with
a bottle of rum.

[Paul Menta] When I’m done,
you can peel the skin back.

There's only all
the bones in there.

The meat comes out clean.

[Gordon Ramsay] Paul's got a
arsenal of tricks up his sleeve.

I'm, I'm telling you, this guy,
he wants to beat me big time.

And what do you do with it?

[Paul Menta] A grunt burger.

[Gordon Ramsay] A grunt burger?

[Paul Menta] Grunt burger.

[Gordon Ramsay] What, like a
little, mini slider?

I can't wait to see
Sheena's face on that one.

Trust me.

[Paul Menta] Yeah, I’m gonna
stand behind you.

[Gordon Ramsay] How you doing?

[Paul Menta] Well, I got
part of the fire hot,

part of the fire cold.

You know, it's trying to find
that perfect spot on here

because we've got the wind
blowing behind us off the ocean.

[Gordon Ramsay] If there's one
chef anywhere in the country can

handle the wind,
it's you, young man.

For the first time,
possibly in his life,

the strong wind is
not Paul's friend.

So I'm gonna make a
sort of chili crab.

Paul, can you show me the best
technique to get these claws?

[Paul Menta] Sure, yep.

[Gordon Ramsay] Please.

- So...
- What's that?

[Paul Menta] In the
restaurant, we use this.

You get this shell
in your teeth,

[Gordon Ramsay] Yeah.

[Paul Menta] No good, man.
It'll break your teeth.

So one crack there.
One crack there.

[Gordon Ramsay] Got you.

[Paul Menta] Pull it off.
Oh, man.

[Gordon Ramsay] Oh, man.

[Paul Menta] I mean, it, ooghh.

[Gordon Ramsay] Look at that.

[Paul Menta] That, dude,
that's lollipop, man.

They're so full of meat.

[Gordon Ramsay] Thank you.

Paul, you good?

[Paul Menta] Yeah, man.
I got grunt burgers.

I'm gonna crack a
little bit of crab.

Maybe go sip on a little bit
of rum and just, you know,

kind of wait for
you to get done.

[Gordon Ramsay] I'm a
little bit behind.

[Paul Menta] And the
ocean has come up.

You're looking a
little wet over there.

[Gordon Ramsay] Seaweed [bleep].
Look at you.

Cool as a cucumber.

Right, I'm so in the
[bleep] it's extraordinary.

Outdoor with this
humidity and insane heat,

knee deep in water,
dredging through seaweed.

He's laughing his head off.

[Paul Menta] Oh! We have a
few guests coming through.

[Pastor] Hey, Paul.

[Gordon Ramsay] The people who
helped me sort ingredients

throughout the
week have arrived.

But leading the pack,
the man of the hour.

Sheena's husband, the pastor.

How are you, sir?
Good to see you. You good?

[Pastor] Oh, good to see you.

[Bear] What's up boss?

- Are you good, bud?
- Yeah, man. Doing great.

[Gordon Ramsay] Good to
see you, pleasure,

Sheena, he's, he's turned
the grunt into a burger.

A grunt burger.

[Paul Menta] Hey, don't believe
what he tells you, Sheena.

- A grunt burger.
- No.

[Gordon Ramsay] What's
happened to the guy?

Okay, let's go.

Okay, I'm ready to plate up.
You good?

[Paul Menta] I'm ready to plate.

[Gordon Ramsay] My God,
that tide's coming in.

Okay, my man.
It's not how you start.

It's how you finish.

Look at that.

I mean, that looks like a
banquet fit for a pastor.

[Gordon Ramsay] Right, ready?

[Paul Menta] Let's do it.

[Gordon Ramsay] Let's go my man.
Fingers crossed.

Oh, my God, this seaweed.

[Paul Menta] You say you
like the water now.

[Gordon Ramsay] I love the
water. Trust me.

[Paul Menta] This is gonna tell
if you're really gonna be

a Bubba, my friend.

[Gordon Ramsay] Wha-, ha-ha.

[Bear] Whoo, snap.

[Paul Menta] Some lobster.

Got to have some fun
cooking in high tide with

my good friend here.

So what I have here
is a lobster chilau,

which is real traditional.

Baked down, cooked tomatoes,
onions, peppers.

The grunt cakes, and
please don't kill me,

because I didn't
want to filet them,

so I rolled them out.

No bones.

The meat comes out
and it's delicious.

I hope you enjoy.

And then, right there,
I got some stone crab,

little Key lime mustard.

Got the knuckles in the juice.

Enjoy.

[Gordon Ramsay] Um, I'm
gonna start off with those

bountiful lobsters.

They've been grilled
with lemongrass butter.

Finished with an amazing salsa.

And underneath, local papaya,
which I never thought I’d find.

And then, the sort of Bahamian
influence grunt fish curry.

And the starch inside that
is that beautiful breadfruit.

And then, finally,
at the end,

I went sort of a
little bit off-piece.

I sort of caramelized the
chili on the grill and made

that amazing chili crab.

Please enjoy. Yes.

- Thank you.
- Let's go, guys.

- Thank you.
- I can't wait.

[Gordon Ramsay] Man.
Now, that is a feast and a half.

Huh?

[Pastor] Man, a lot of pepper.

[Gordon Ramsay] It's
gonna take some, uh,

some flavor to get a smile
on that pastor's face, huh?

[Paul Menta] I'm
telling you, man.

He's, he's gonna be
a tough nut to crack.

[Amanda Gale] So between the
grunt cake and the curry dish.

[Bear] I'm a grunt
cake man right now.

[Pastor] Nah, I, I, I, I think
the curry made it something

completely different.

[Amanda Gale] Do you like that
or didn't like that?

- Oh, I love it. I love it.
- Okay.

[Patrick] Yeah, I love the
curry, I love the curry, yeah.

- The curry.
- Oh my gosh.

[Amanda Gale] Which lobster
dish do you like better?

[Emily Gale] I really like
the traditional lobster.

I feel like...

[Bear] You know what I mean?

[Guide] Yeah, it
kind of reminded me of home.

You know, how we
have it down here.

I like the
traditional lobster, for sure.

[Pastor] Yeah, it's
just a great meal.

[Bear] Yeah, amazing,
all the way around.

[Gordon Ramsay] They look ready?
Shall we?

[Paul Menta] Think so.
Good luck, man.

[Gordon Ramsay] Good luck, man.

- Who caught the lobster?
- It was spiny lobster, yeah.

[Gordon Ramsay] She
stole my lobster.

[laughter]

[Bear] Oh, still sticking
with that one.

[Gordon Ramsay] Oh, man.

I hope you had a great lunch.

[Pastor] What a, what,
what a great meal.

[Gordon Ramsay] Thank you.
Pastor, over to you, sir.

[Pastor] Well, we had a lot
of debate when it came

to the grunts.

But in the end,
the curry won out.

So Gordon, this grunt and curry,

[Paul Menta] Excellent.
Nice job.

[Pastor] Yeah, it, it won out.

[Gordon Ramsay]
Thank you, Sheena.

[Pastor] And, and then we
had a lot of debate going on

with the crabs.

And uh...

Paul's crab won out.

Yeah, it, it was like a real,
it was like a real Bubba crab.

Yeah, yeah, yeah.
Real Bubba crab.

[Gordon Ramsay] Okay.
So that make it a one, one.

[Pastor] I mean,
this is unbelievable.

But there is a, you know,
somebody beat somebody to the

finish line just
by a, a fraction.

And that came down
to the lobster.

Oh my goodness.

We had to go around
and, and, and vote.

And it's seven of us,
so somebody out of the

seven broke the tie.

And it wasn't me.

It's just unbelievable that,
that our Bubba was so good.

Paul, we, we gave
you the tiebreaker.

[Paul Menta] Holy [bleep].
I thought you had it.

[laughing]

They were talking
crying and food.

I was like, I'm bah.

[Gordon Ramsay] Listen this,
this, this week for me

wasn't about winning.

This man's been amazing.

The whole table
has been amazing, but...

[Paul Menta] You've
all been great.

[Gordon Ramsay] it was about
becoming a Bubba.

That was the most
important mark.

[Pastor] Well, well, well, well,
we got some news for you.

[Gordon Ramsay] Oh.

[Pastor] Your food was so good.

Chef Gordon Ramsay,
welcome to the Bubba system.

[Gordon Ramsay] Yes.

[Paul Menta] Yes. There you go.

[Gordon Ramsay] That's the most
important thing for me.

[Paul Menta] That's
what it's about.

[Gordon Ramsay] I have my
Bubba chef license.

Trust me, that's as good
as winning a Michelin star

in the Florida Keys.

You guys have been amazing.

And it's opened my eyes to
what really is the Florida Keys.

Honestly, congrats, man.

[Paul Menta] Hey, man.
It was a pleasure.

[Gordon Ramsay] Take care.

Man, what an amazing
week I've had.

Getting to dive deep
into the culinary world of

the Florida Keys.

This week was such a
learning experience.

These locals use every
ingredient found in the Keys

to make dishes
that feel like home,

with the taste of a
five-star restaurant.

It's as if every dish is
flavored with the love and

the pride they have
for the Conch Republic.

As for now, onto the boat
and on to my next adventure.

Captioned by
Cotter Media Group.