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Romance+Movie-+Dream+Wedding+(2023)+English+Full+Movie+-+Watch+Boldly!
Sisters Kate and Megan attend their local wedding fair they jokingly enter a dream wedding package even though they are not getting married. Surprise the sisters win and now must put on a show or be mortified by their champagne decisions.
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#Hallmark_Movies_2025 - Best Hallmark Romance 2025 - Great Hallmark Movie 2025 - New Holiday Appril 2025
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Romance+Movie-+Dream+Wedding+(2023)+English+Full+Movie+-+Watch+Boldly!
Sisters Kate and Megan attend their local wedding fair they jokingly enter a dream wedding package even though they are not getting married. Surprise the sisters win and now must put on a show or be mortified by their champagne decisions.
Hallmark Movies 2025 Best Hallmark Romance 2025 Great Hallmark Movie 2025 New Holiday Appril 2025
#Hallmark_Movies_2025 - Best Hallmark Romance 2025 - Great Hallmark Movie 2025 - New Holiday Appril 2025
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Category
🎥
Short filmTranscript
00:00:00Music
00:00:18Music
00:00:24Music
00:00:28Music
00:00:29That's the special?
00:00:32It's Blanquette Du Bo.
00:00:33Ooh la la.
00:00:35We used to make it in culinary school, but I added my own little twist.
00:00:39May I?
00:00:46Whoa.
00:00:47All right, look alive, everyone.
00:00:49We have a full house tonight.
00:00:53Larry, you're overcooking it.
00:00:57Start over.
00:00:58This is the Bowery.
00:00:59Now the Burger Joint.
00:01:00I like burgers.
00:01:04Is that the special?
00:01:06It looks like beef stroganoff.
00:01:08It's Blanquette Du Bo.
00:01:10Try some.
00:01:11No, thanks.
00:01:12I'll leave the fancy cuisine to you.
00:01:18Brett?
00:01:20Just nervous, Alice.
00:01:22You know we're expecting Janet Silver any day now.
00:01:24Relax, babe.
00:01:25The customers are going to love it.
00:01:27We sold out of my bouillabaisse last time, remember?
00:01:30Mmm, bold words from a sous chef.
00:01:32Well, I'm not going to be a sous chef forever.
00:01:34Hmm.
00:01:35Welcome to the Bowery.
00:01:47Do you have a reservation?
00:01:48No, I don't.
00:01:50Well, we can put you on the waiting list.
00:01:52We're running about an hour.
00:01:54Your name?
00:01:55Janet Silver.
00:01:58Actually, I have something ready for you right now.
00:02:01Isn't that nice?
00:02:02Right this way, Miss Silver.
00:02:03She's here.
00:02:27Janet Silver is here.
00:02:28Janet Silver.
00:02:29Janet Silver.
00:02:30Okay.
00:02:30This is the moment we've been waiting for.
00:02:33Janet Silver is here.
00:02:35We've made a top ten list for the last ten years.
00:02:37And this year will be no different.
00:02:39Am I being clear?
00:02:40Yes, Chef.
00:02:41All right.
00:02:42What did she order?
00:02:44Potato leek bisque, grilled swordfish, filet mignon, and the special.
00:02:51The special.
00:02:56All right, everyone.
00:02:57Let's get to it.
00:02:58Potato leek soup, the grilled swordfish, the filet mignon, and the special.
00:03:14Oh, I was surprised to see that you have Blancat de Vaux on the menu.
00:03:18Usually, you're so predictable.
00:03:21Enjoy.
00:03:22Mm.
00:03:22All right.
00:03:52So far, so good.
00:04:00So far, so good.
00:04:19Oh, no.
00:04:20No, no, no, no, no.
00:04:22Miss Silver, are you all right?
00:04:25What is this?
00:04:27One moment.
00:04:30What's in the Blancat de Vaux?
00:04:31Um, veal, onions, garlic, carrot, egg, clarified butter, chardonnay, parsley, thyme.
00:04:37Parsley?
00:04:38Parsley?
00:04:39Call 911.
00:04:40Now.
00:04:41Janet Silver is allergic to parsley.
00:04:43Every chef in New York knows that.
00:04:45Not every chef.
00:04:48I'm sorry.
00:04:58But how was I supposed to know about the parsley?
00:05:00At least she'll be all right, right?
00:05:05Stick to the menu from now on out.
00:05:07This could have crossed us big time.
00:05:09And it still might.
00:05:11We're definitely not going to make her top ten this time.
00:05:13I'm sorry.
00:05:16But there was nothing actually wrong with the dish.
00:05:19I'm sticking around here for a while, so maybe you should take off.
00:05:23I don't want you to miss your train.
00:05:24I don't want you to miss your train.
00:05:54customer true culinary experience.
00:05:56No, I don't have an opening date yet.
00:05:58I'm still looking for a chef, but hopefully so.
00:06:00I gotta run.
00:06:01I'll talk to you later.
00:06:02Daniela's waiting for you.
00:06:03Good morning, Marta.
00:06:14Christian.
00:06:15Good morning, Aunt Daniela.
00:06:17Good morning.
00:06:19Do you want something to eat?
00:06:21No thanks.
00:06:22I'll just have some tea.
00:06:25At 10 a.m.
00:06:26You have a conference call about the design of the new hotel in Charleston,
00:06:29then lunch with the governor at 12.30,
00:06:31followed by a 4 p.m. tour of the new wing of the Children's Hospital
00:06:35and a 7 p.m. dinner with the Association of Female Business Owners.
00:06:39Can we push dinner back?
00:06:40I've been emailing with the director of the hospital,
00:06:42and I'm going to stick around after the tour
00:06:44to discuss additional fundraising strategies, okay?
00:06:46Unless my charming nephew would attend for me.
00:06:54Heaven knows he could use an evening out with some strong, intelligent women.
00:06:58What?
00:06:58You could at least act interested.
00:07:01You know, it's one of the many skills you'll find handy when you're in my shoes.
00:07:05I'm interested.
00:07:07I promise.
00:07:08Maybe you'll find the next topic a little more captivating.
00:07:11The annual fundraiser for the St. Andrew's Children's Hospital is coming up.
00:07:14We attend a fundraiser every other weekend, Marta.
00:07:17Yes, but we're hosting this one, and it's a cooking competition.
00:07:23The theme is Farm to Fork.
00:07:27I like it. It's cute.
00:07:30It was Marta's idea.
00:07:31We still haven't settled on the judges yet.
00:07:34Maybe our resident gourmand could make a suggestion.
00:07:38We could get Duncan Reams.
00:07:39That British bully? Absolutely not.
00:07:41This is a charity event. It's not one of his reality shows.
00:07:44All the best chefs have the most difficult personalities.
00:07:47Why, if we under-seasoned a dish at L'Academy,
00:07:50Chef Baumgarten would feed it to his mastiff and make us watch.
00:07:53This one time Alice took some eggs.
00:07:54Ah, yes. Alice Myers.
00:07:58Well, in any case, Marta, I will be selecting our judges.
00:08:02Okay?
00:08:03Your conference call is in 20 minutes.
00:08:04Okay.
00:08:05I'm going to confirm everyone for you.
00:08:06Thank you, Marta.
00:08:10Christian.
00:08:12What's wrong?
00:08:12You've been distracted lately.
00:08:16Sorry. I didn't mean to be.
00:08:19I know the prospect of taking over the family business can be quite overwhelming.
00:08:23I felt the same way when I took over for my husband.
00:08:26But now, short 20 years later,
00:08:29I can't think of any path more fulfilling.
00:08:33Thanks, Aunt Daniella.
00:08:41How would you like to be one of our judges?
00:08:43I'm not qualified.
00:08:44Of course you are.
00:08:45You may not work in the kitchen, but you are a chef.
00:08:49You've got the diploma to prove it.
00:08:50That's very kind.
00:08:53But you want judges with big personalities for the fundraiser.
00:08:57That's why people watch those shows.
00:08:59Is that why they watch them?
00:09:00I never knew why.
00:09:02Well, offer still stands.
00:09:05Think about it, will you?
00:09:07I will.
00:09:08What's happening to you, chef?
00:09:28I just came from a meeting.
00:09:32Guess who's catering this year's Gotham Gala.
00:09:36The Gotham Gala?
00:09:38As in, the biggest party in New York City?
00:09:40That's the one.
00:09:42Red carpet, celebrities, and now, the Bowery.
00:09:47This came for you, Alice.
00:09:50Isn't the gala in a week?
00:09:52Their first choice canceled.
00:09:53We're the runner-ups.
00:09:54But after the Janice Silver incident, we need this one.
00:09:59Alice, are you listening?
00:10:01I've just been invited to judge a cooking competition.
00:10:04What?
00:10:05Dear Ms. Myers, you are cordially invited to serve on the judges' panel
00:10:09for the St. Andrews Children's Hospital Charity Cook-Off.
00:10:12This event will bring together esteemed chefs
00:10:14from around the world for a weekend in Kansas City.
00:10:17I look forward to you being my guest.
00:10:19Please respond before October 1st.
00:10:21Daniela Phillips.
00:10:23The hotel magnate?
00:10:24And philanthropist, apparently.
00:10:26Wow.
00:10:27It's in Kansas City in a week.
00:10:29And they are paying for everything.
00:10:32I recognize your talent.
00:10:33That's why I want you working with me at the gala.
00:10:37This will be great.
00:10:38Recognition for both of us.
00:10:40For you.
00:10:41Look, I don't want to argue with you.
00:10:43You can stay here with me and cook for the stars.
00:10:46Or you can watch some old, washed-up chefs cook.
00:10:49It's your choice.
00:10:50I get blackcurrant, plum, maybe a little oak.
00:11:05Mmm, nice tannins.
00:11:07What do you guys think?
00:11:08Tastes like red wine.
00:11:10Very astute.
00:11:11We're not here to talk about the wine.
00:11:14We want to talk about you.
00:11:16And the cooking competition.
00:11:18You have to go.
00:11:19I don't know.
00:11:21Brett really wants me to work with him at this gala.
00:11:23It's a big deal.
00:11:24For him.
00:11:25But Brett's too busy thinking about Brett to think about what's best for you.
00:11:29How long did it take him to let you try out that special?
00:11:31Then he turns around and pulls it off the menu after one tiny accident.
00:11:35Well, in his defense, I did send a food critic to the hospital.
00:11:40She's fine.
00:11:41That's not the point.
00:11:43He's the head chef.
00:11:44He should have seen the parsley before the dish even went out.
00:11:47He dropped the ball, not you.
00:11:50Maybe.
00:11:51It's okay to have your own dreams.
00:11:54I don't get it.
00:11:55A lot of people would kill for my job.
00:11:58And my boyfriend.
00:11:59Why am I not happier?
00:12:01It's a great restaurant, but maybe it's not great for you.
00:12:09Well then, here's to dreams.
00:12:13To dreams!
00:12:14To dreams!
00:12:14To dreams!
00:12:15Hmm.
00:12:25So close that I can touch it.
00:12:30Nothing can get in my way.
00:12:32I'm Alice Myers.
00:12:33Welcome to Kansas City.
00:12:34I like the view.
00:12:40Everything I've ever done
00:12:41Just turn me straight to
00:12:44This is our Power and Light District.
00:12:46Just a short walk from your hotel.
00:12:48I like the view.
00:12:48I like the view.
00:12:50Everything I've ever done.
00:12:51Just turn me straight to
00:12:54Every single second was worth it
00:12:57No one was hurt, but I made it through
00:13:00This is it.
00:13:01Hotel Phillips.
00:13:03You sure this is where I'm staying?
00:13:04You're gonna take me where I wanna be
00:13:09Yes, thank you. That'll be fine.
00:13:30Checking in?
00:13:31Yes.
00:13:31Welcome. We're glad to have you staying with us. Could I have your name?
00:13:33Alice Myers?
00:13:35It might be on-
00:13:35Ah, I see you're one of the judges for the cook-off.
00:13:37Ms. Phillips has made some very special arrangements for your stay.
00:13:39This might be a silly question, but does Ms. Phillips own this hotel?
00:13:43Yes, she does.
00:13:44This hotel was the first built by the Phillips Group in the 1930s.
00:13:47And now they have luxury hotels all over the world. San Francisco, Paris, Tokyo, Zurich.
00:14:01Whoa.
00:14:02Ah, everything is taken care of. You're on the fifth floor. Elevators are to your left.
00:14:06Your things will be brought to your room. And if there's anything I can do for you during your stay, please let me know.
00:14:11I will. Thank you.
00:14:41This is amazing.
00:14:55Do you mind?
00:15:00Not at all.
00:15:06Thanks.
00:15:07If you want to see a great view, you should head on up to the rooftop.
00:15:09I will. Thank you.
00:15:10Have a nice day, ma'am.
00:15:11You too.
00:15:12Please join us for a meet and greet this evening, 7 p.m.
00:15:40A glass of white, please.
00:15:41This is so mean, great.
00:15:50Well, there's nothing. Just wait until we see you this weekend.
00:15:53Ah.
00:15:55Alice?
00:15:56Christian?
00:15:57You must be Miss Myers.
00:15:58Alice.
00:15:59Let me introduce you to Christian. This is Daniela's nephew. He'll be a judge this weekend.
00:16:12We know each other, Marta.
00:16:13No.
00:16:14Oh, small world.
00:16:15Really small.
00:16:16I'll leave you two to get reacquainted with him.
00:16:22Daniela's nephew?
00:16:24Daniela Phillips?
00:16:25That's the one.
00:16:26Why didn't you tell me?
00:16:27Guess it never came up?
00:16:28Never came up?
00:16:29How long were we together?
00:16:31Back then, Aunt Daniela and I were particularly close.
00:16:32But being part of the Phillips family, it's not the sort of thing we talk about. People look
00:16:33at you differently. Like you, now.
00:16:34I'm sorry. I'm just surprised, is all. So that's why I'm here. Because of you?
00:16:38Believe me, I had nothing to do with this. I'm as surprised as you.
00:16:39So what are you doing now?
00:16:40I'm Daniela's apprentice.
00:16:41You're not a chef?
00:16:42No.
00:16:43No.
00:16:44No.
00:16:45No.
00:16:46No.
00:16:47No.
00:16:48No.
00:16:49No.
00:16:50No.
00:16:51No.
00:16:52No.
00:16:53No.
00:16:54No.
00:16:55No.
00:16:56No.
00:16:57No.
00:16:58No.
00:16:59No.
00:17:00No.
00:17:01No.
00:17:02No.
00:17:03No.
00:17:04No.
00:17:05No.
00:17:06No.
00:17:07What did you know with this chef?
00:17:08Don't tell anyone.
00:17:12After my parents passed, Aunt Daniela took me under her wing. She doesn't have any children
00:17:17of her own, so here I am. She runs the hotel business and spearheads a million charity
00:17:25events. And I help.
00:17:26And you live here?
00:17:28Mostly. Based here, but it involves a lot of traveling.
00:17:33Sounds like a dream job.
00:17:36What about you? You must be doing very well for yourself.
00:17:39One of the esteemed judges of the competition.
00:17:42I am a sous chef in New York.
00:17:45A sous chef?
00:17:47Here we go.
00:17:49No, I mean, that's great.
00:17:52Go on, you can say it.
00:17:53I'm just surprised, that's all.
00:17:55But I can't say anything. I'm here purely out of nepotism.
00:17:58Well, I don't know about now, but you were a great chef in school.
00:18:03That's pretty nice. That was a long time ago.
00:18:08It won't be weird, us together as judges, right?
00:18:15Not with me.
00:18:18Me neither. That is all ancient history.
00:18:24I should mingle with the other guests. Let's chat later.
00:18:28Yeah, definitely.
00:18:33It seems like everyone is enjoying the party.
00:18:43Christian, there you are. Have you met Governor DeMont?
00:18:47Yes, nice to see you, Governor. I believe we're still overdue for their round of golf.
00:18:50You'll clever mind, hmm? Let's set it up.
00:18:53We will. Can I steal my aunt for a moment? I just need to have a quick word in private.
00:18:57By all means.
00:19:02What's so pressing?
00:19:04You put a sous chef on the judges panel.
00:19:06Well, you must be referring to Alice Myers.
00:19:08That's the one.
00:19:09She's an up-and-coming young chef. Very talented.
00:19:13She's a sous chef.
00:19:14She's been working at a top-tier restaurant in New York since she graduated from that very prestigious Swiss culinary school.
00:19:21You might have heard of it.
00:19:23I can't believe you did this.
00:19:25Did what? Wasn't she a friend of yours?
00:19:28Who you still talk about.
00:19:30And I didn't think you'd mind seeing an old friend.
00:19:34You don't have a problem with that, do you?
00:19:36I don't have a problem.
00:19:38Good. Because you two will be working a lot together.
00:19:40Daniella Fields. Businesswoman. Philanthropist. Matchmaker.
00:19:50Maybe. Oh, thank you.
00:19:52Are you kidding me?
00:19:54I know, right?
00:19:55It's just like reality TV.
00:19:57Seriously, we're so proud of you. And we're so jealous.
00:20:00Well, I'm here because of you guys. I'll bring you a souvenir.
00:20:04Oh, how about one of those bathrobes?
00:20:06So, the other thing is, I ran into an old friend here.
00:20:12Who?
00:20:13Christian.
00:20:14Wait, the guy from Switzerland? What's he doing there?
00:20:16How does he look?
00:20:17Turns out he's Daniella Phillips' nephew.
00:20:20And he's one of the judges too.
00:20:22Wait, wait a minute, wait a minute. So he's like, uber wealthy.
00:20:25You're dating a gajillionaire?
00:20:27Well, he wasn't rich then. At least he didn't act like it.
00:20:31Just Googled him, yeah. Dude is loaded.
00:20:33Okay, so he's rich and good looking.
00:20:35Now I'm really jealous.
00:20:36I'm with Brett, remember?
00:20:41Oops, gotta go. That's Brett.
00:20:43Speak of the devil. Text us.
00:20:45Bye.
00:20:46Bye.
00:20:48Hi. I wasn't sure I'd hear from you.
00:20:51Yeah, it's kind of a madhouse here. How are things with you?
00:20:54I'm sorry I can't be there to help.
00:20:56I wish I could be two places at once.
00:20:58Me too.
00:21:00I'm sure they'll do fine. You're just stressed.
00:21:03You should see the menu I put together.
00:21:05Nothing fancy, but I think the guests are gonna dig it.
00:21:08That's great.
00:21:09We practically raided this organic beef farm upstate.
00:21:12You should see these cuts, babe.
00:21:14Some of the best I've ever...
00:21:15Hey, hey! Watch that flame over there.
00:21:18Where was I?
00:21:20Hey, I have to go, actually. I'm really tired.
00:21:24Talk soon, though?
00:21:25Oh, okay. Later.
00:21:34Good afternoon. I'm Daniela Phillips.
00:21:36And I'd like to welcome you to the St. Andrews Children's Hospital charity cook-off.
00:21:41Most importantly, I want to thank all of you for your very generous and kind donations.
00:21:50Now, to get things started, let's meet our judges.
00:21:54Toni Mitchell. Toni has been a food writer for over two decades.
00:21:58She has written for Gourmet and Food & Wine magazines.
00:22:02And her most recent book, Toni Appetit, is on the New York Times bestseller list.
00:22:11Alice Myers is a sous chef at The Bowery, one of Manhattan's finest restaurants.
00:22:16She is also a graduate of the prestigious L'Académie Suisse des Arts culinaire.
00:22:21And last, but not least, of our judges is my dear nephew, Christian Graham.
00:22:30A globe-trotting gourmand and also a graduate of L'Académie.
00:22:39And let me introduce to you our chefs.
00:22:42Chef Lee, Chef Martinez, and Chef Raphael.
00:22:48So, chefs, you have come from all around the world.
00:22:54Thank you for your first challenge.
00:22:57I'd like for you to prepare an appetizer from your hometown in 60 minutes.
00:23:07Ready, chefs?
00:23:08Ready.
00:23:09All right.
00:23:10On your mark, get set, cook.
00:23:13Let's go.
00:23:18Let's go.
00:23:21Let's go.
00:23:34Mom, am I the only one having flash bells from L'Académie?
00:23:37I've been trying to get here. She's about to go right now.
00:23:39Good cooking isn't a race.
00:23:41But you have to move faster.
00:23:59Five more minutes.
00:24:00Time's up, chefs.
00:24:10Now our judges will go to work to decide the winner.
00:24:13Chef Lee?
00:24:15I'm from Taiwan, and these are Xinjiang lamb skewers.
00:24:19Seasoned with cumin, chili flakes, Sichuan peppercorn, and fennel.
00:24:23The spice is nice, with a great combination of flavors.
00:24:29I agree.
00:24:30It's bold, but not overpowering.
00:24:32Nice work.
00:24:33And it finishes very nice.
00:24:35Good job.
00:24:36I live in Los Angeles, but originally I'm from El Salvador, so this is my version of a papusa,
00:24:42a traditional appetizer.
00:24:44It is the national dish of El Salvador, and we celebrate it every year annually on the second Sunday of November.
00:24:51Please enjoy.
00:24:52Mmm.
00:24:53Mmm-hmm.
00:24:54Petite tartine, rotée de boeuf, from United France.
00:25:02Bon appétit.
00:25:03Judges, have you reached a decision?
00:25:19The authentic flavors have really stood out.
00:25:22The winner of today's competition is Chef Lee.
00:25:28Congratulations, Chef.
00:25:33So winning this round, Chef Lee, has earned you 100 points.
00:25:37Well done.
00:25:38The next round is worth 200 points, and the final round will be worth 300.
00:25:42So chefs, it's anybody's game.
00:25:44Our next challenge, you have 24 hours to create an entree of your choosing.
00:25:50But there's one catch.
00:25:51Farm to fork, you can only use ingredients from our local farm.
00:25:55Are you ready?
00:25:56The challenge begins now.
00:25:59Great meeting you.
00:26:02If they put that together in an hour, I can't wait to see what they come up with tomorrow.
00:26:08You just love to eat.
00:26:10It doesn't matter what it is.
00:26:11Okay, Mr. Pretentious.
00:26:13How did we ever agree on the lamb skewers?
00:26:16You know, I was a little surprised myself.
00:26:19Are you ready?
00:26:21For what?
00:26:22You're going with the chefs to the farm.
00:26:25In case they have questions about the rules.
00:26:27Is that really necessary?
00:26:28Oh, come on.
00:26:29It'll be fun.
00:26:30Splendid.
00:26:31You can ride on the bus with the chefs if you want.
00:26:33The bus?
00:26:35Alice, do you want to ride with me?
00:26:37Hmm.
00:26:38Depends.
00:26:39What are you driving these days?
00:26:40Let me guess.
00:26:41Something fast, shiny, and foreign.
00:26:44I miss the fresh air.
00:26:46It's not exactly New York.
00:26:48Hey, Chefs, let's get a photo.
00:27:01I love markets.
00:27:02Everything's just so fresh.
00:27:03Oh, I know.
00:27:04Oh, my gosh.
00:27:05I just smelt something so wonderful.
00:27:07I'm going to go follow my nose, and I'll catch up with you.
00:27:10Oh, my gosh.
00:27:11Oh, my gosh.
00:27:12I just smelt something so wonderful.
00:27:15I'm going to go follow my nose, and I'll catch up with you both later.
00:27:19Oops.
00:27:20I guess we don't have to stay with the chefs.
00:27:27They'll be fine.
00:27:28Where are you going?
00:27:30You'll see.
00:27:39Ooh, something smells good.
00:27:45Yeah?
00:27:46Yeah.
00:27:47Hi, Christian.
00:28:00Hey.
00:28:01What looks good?
00:28:02What just came out of the oven?
00:28:04Croissants.
00:28:05They smell amazing.
00:28:08I want those.
00:28:09We'll let four, please.
00:28:11No problem.
00:28:13Wait till you taste them.
00:28:15They're made with European butter and a wild yeast starter.
00:28:19Well, this kind of reminds me of our trip to Lugano.
00:28:23The water was like glass.
00:28:25It was beautiful.
00:28:27Yeah, but what was that name of the little shop we went to back then?
00:28:31Fanini Dolce.
00:28:33That's right.
00:28:35Here we go.
00:28:39Enjoy.
00:28:40Thanks.
00:28:42Not yet.
00:28:44I've got some place I want to show you.
00:28:46Okay.
00:29:04So you own a farm too?
00:29:06Not mine.
00:29:08It's a family farm.
00:29:10Almost reminds me of Switzerland.
00:29:12Though I do believe the Alps are just a tiny bit bigger.
00:29:18Well, I mean this.
00:29:22And spending time with you.
00:29:24And all it took was a free trip.
00:29:26Well, we can't all be jet setters, you know.
00:29:28As you recall, I'm from Long Island and not the ritzy part.
00:29:34I've worked my tail off since graduation.
00:29:36Since...
00:29:38Since you got that job as a prep cook at La Bernadine.
00:29:40I remember.
00:29:42You were jumping and screaming all over the place when you found out.
00:29:44And we all wanted to lock you in the meat freezer.
00:29:48Right.
00:29:49Sorry about that.
00:29:50We were jealous.
00:29:51You deserved it.
00:29:52And you made your own way.
00:29:54I respect that.
00:29:56I left a lot of things unsaid when we were together.
00:30:06And I'm sorry.
00:30:08And the way things ended...
00:30:10I really didn't handle it that well.
00:30:14It was a long time ago.
00:30:18You don't have to say anything.
00:30:20I want to.
00:30:21I was supposed to join you in New York, but...
00:30:24I didn't.
00:30:26You were going through a lot with your parents' death.
00:30:28I just wanted to be there for you.
00:30:30I know you did.
00:30:32It was a dark time and I shut you out.
00:30:34You deserve better than that.
00:30:38I understood.
00:30:40Really, it's okay.
00:30:42I made a real mess of things.
00:30:46But everything worked out for the best.
00:30:50You're taking over for your aunt.
00:30:52I'm number two at one of the best restaurants in New York.
00:30:56I couldn't be happier.
00:30:58But still...
00:31:00I don't know what I was thinking letting you go.
00:31:04Whoa!
00:31:06I guess we've worn out our welcome.
00:31:08Race you back to the car.
00:31:10Race you back to the car.
00:31:16What about the wine?
00:31:18Race!
00:31:20Run!
00:31:24Run!
00:31:26Get out!
00:31:28Take care!
00:31:34Child.
00:31:38Take care.
00:31:39If you're a cold.
00:31:40Let go.
00:31:41Can we help me?
00:31:44Hey!
00:31:45Daniella?
00:32:02Ah, relax chefs.
00:32:04I'm not here in any official capacity, I'm just merely feeling a little peckish.
00:32:08It would be an honor to serve you something.
00:32:10Oh, that's quite alright, but thank you.
00:32:13Pretend I'm not here, I'm just going to raid the refrigerator.
00:32:20Oh, that's perfect.
00:32:25Do you mind if I use this?
00:32:34Do you mind terribly, Chef Raphael?
00:32:36Not that I.
00:32:40I know, I quite enjoyed your dish today.
00:32:45I've spent plenty of time in France and I must say, your tartine was delicious.
00:32:51Merci.
00:32:51In my humble opinion, you should have won.
00:32:56I must humbly disagree, but I must admit I was quite surprised by the level of competition
00:33:03you brought together, but not unpleasantly.
00:33:06What do you mean?
00:33:08I love surprises, combining new ingredients, improvising a meal.
00:33:13I've been cooking my whole life,
00:33:15but I am yet a student.
00:33:17There's always something new to learn.
00:33:19You're very insightful.
00:33:21A side effect of spending most of my life at my cutting board.
00:33:25Plenty of time to think.
00:33:29Speaking of which, may I?
00:33:31By all means, please do.
00:33:33I'm frightful in the kitchen.
00:33:35I disagree with this here.
00:33:50After a few calls, well, a few dozen,
00:33:55I was able to book you back-to-back meetings while you're in San Francisco next week.
00:33:58You're an angel, Marta.
00:34:00That's your revised itinerary.
00:34:01As much as I love a full schedule, I am so looking forward to retirement.
00:34:11No second thoughts?
00:34:12I think Christian is about as ready as he'll ever be to take over the Phillips group.
00:34:18I do love my job.
00:34:19But I am so ready to do all the things that I just haven't had time for, you know?
00:34:25Yeah.
00:34:27I'm going to sound like a foolish old woman,
00:34:30but I'd really like to find love again before it's too late.
00:34:37You are not old.
00:34:41You're not foolish.
00:34:43Not at all.
00:34:46Thank you, Marta.
00:34:49One more minute, chefs.
00:34:51I love you.
00:35:02John.
00:35:03My name.
00:35:04I love you.
00:35:05I love you.
00:35:06I love you.
00:35:07I love you.
00:35:39Ten seconds left.
00:35:46Chef Lee?
00:35:48This is shui shoyu, or Sichuan boiled fish.
00:35:52I've made it with a fresh catfish from a local lake.
00:35:55Catfish, what an interesting choice.
00:35:58I'm going to light you up.
00:36:13Chef Martinez?
00:36:15This is my take on Ossobucco, a specialty of Lombard cuisine.
00:36:20It's a volcano-cut lamb shank braised in a red wine vegetable sauce on top of a Parmesan risotto.
00:36:26Oh, okay.
00:36:33Not a bad Ossobucco.
00:36:35I agree.
00:36:36But the sauce is a bit thin.
00:36:38It's supposed to be a hearty dish.
00:36:40I'm sorry, but any Italian grandmother can make it better.
00:36:45Who's pretentious now?
00:36:48And Chef Raphael?
00:36:53This is Cassolet de Provence.
00:36:56Unfortunately, the rules did not permit me to use Toulouse sausage,
00:37:00but I discovered many local options.
00:37:03Daniella, for you.
00:37:08Merci.
00:37:11Bon appetit.
00:37:21I vote Chef Lee.
00:37:23The spices were spot on, so delicious.
00:37:25Chef Raphael's dish was much more complex, and at least it's delicious.
00:37:30And I have to agree with Alice.
00:37:31But, Cassolet is one of the most challenging dishes in all of French cuisine.
00:37:35Superb.
00:37:36It's glorified stew.
00:37:38Chef Lee is hiding behind his spices.
00:37:40That fish was overcooked.
00:37:42I'm standing by Chef Raphael.
00:37:44I have to agree.
00:37:47Okay.
00:37:48Well, looks like we have a winner.
00:37:55The winner of today's competition,
00:37:58Chef Raphael.
00:38:01Congratulations to Chef Raphael, who has captured the lead with 200 points.
00:38:08But, we have one more challenge to go.
00:38:11Well, Chefs, the final challenge would be to complete the meal that you've done so far.
00:38:15My personal favorite, dessert.
00:38:18Now, you can cook or bake anything that you like.
00:38:20The only requirement is that the recipe must come from the heart.
00:38:24All right.
00:38:25You've got 24 hours.
00:38:26Let's go.
00:38:27Good luck, Chefs.
00:38:28All right.
00:38:29Sounds good.
00:38:30Great job.
00:38:33You're quite the food critic.
00:38:35Oh, you're just mad you were outnumbered.
00:38:37I'm still not sure I agree with you, but you did argue your point well.
00:38:42You know, all this eating is actually making me pretty hungry.
00:38:46I know a place where we can go.
00:38:48If you don't mind working for your food.
00:38:50Sounds good to me.
00:38:51This space is amazing.
00:39:12Reminds me of what we used to talk about at La Calamie.
00:39:15I thought you'd like it.
00:39:17Location's great too.
00:39:20So, you said a friend's opening this place?
00:39:23Yeah.
00:39:24What kind of food?
00:39:26He hasn't decided.
00:39:28Really?
00:39:29When's the opening?
00:39:31I'm not sure yet.
00:39:34Less questions, more cooking.
00:39:37Okay.
00:39:38Okay.
00:39:39You're the Sue though.
00:39:45Okay.
00:39:50ography.
00:39:53What happens when you're at it all up?
00:39:57Will it all go as planned?
00:40:00Will it all go as planned?
00:40:04Yeah, I think we can make something beautiful
00:40:08Let's give it a go
00:40:10What happens when you take a leap of faith?
00:40:16Guess we're about to find out
00:40:18We're about to find out
00:40:20Yeah, I think we can make something beautiful
00:40:24Let's give it a go
00:40:26I forgot how fun this is
00:40:30I know, it's ready
00:40:32Paper, spin
00:40:40Oh, it's perfect
00:40:54Chef Raphael
00:40:55Oui?
00:40:56I thought you'd be in the kitchen working
00:40:58It may not seem like it, but I'm actually hard at work right now
00:41:02Well, if that's hard work, then I'd like to enroll in culinary school
00:41:06Will you join me?
00:41:08Sure
00:41:10I'm searching for the perfect cheese for my dish
00:41:14Of course in France, we invented the cheese
00:41:18On the occasion I have been outside of my country
00:41:20I have not tried too many other kinds
00:41:22Seems pointless, but
00:41:24There are times when I have been surprised
00:41:28This cheese, for example
00:41:30It's not like anything we have at home
00:41:32It is...
00:41:36How do you say?
00:41:38C'est bon?
00:41:40It's good
00:41:42It's good
00:41:44It's nice you enjoy your work so much
00:41:46Well, we both have a passion for what we do
00:41:48We do
00:41:50Have you ever heard the saying
00:41:52If you love what you do
00:41:54Then you'll never work a day in your life
00:41:56I just hope Christian finds that fulfillment that I have
00:42:00What do you mean?
00:42:02What do you mean?
00:42:07Can you keep a secret?
00:42:14I'm retiring
00:42:15But you're so young
00:42:17Well, I appreciate your flattery
00:42:19But I'm tired
00:42:22I'm not tired of my job
00:42:24I'm just, I'm tired of only having my job
00:42:27I too am fanatical and it hasn't been easy on my personal life
00:42:31But giving up my work would be like giving up myself
00:42:35Who am I without my kitchen?
00:42:37What aren't you curious to find out?
00:42:40I know who I am
00:42:43Do you?
00:42:57What did we make again?
00:42:58So this is my take on Tyrolean food
00:43:02I fell in love with it when we were in Austria
00:43:04You mean Innsbruck
00:43:05I remember that trip
00:43:06We just met
00:43:07Yeah, growing up in Long Island
00:43:09I'd never seen a mountain before
00:43:11And suddenly there I was in the Alps
00:43:13On skis
00:43:15Falling all over the place
00:43:17You were hilarious
00:43:19And you kept making fun of me
00:43:23But you stayed on the bunny slopes with me all day
00:43:25Just to make sure I got the hang of it
00:43:27I wasn't going to leave you alone
00:43:28I wasn't going to leave you alone
00:43:30Those were good times
00:43:33Yes they were
00:43:45Unbelievable
00:43:46This makes me feel like I'm right back at that Ashburn ski lodge
00:43:50Well, that's the idea
00:43:53I try to recreate my experiences on the plate
00:43:57I use the flavors to convey my memories
00:44:01How do you not have your own restaurant?
00:44:04I'm serious
00:44:06Running a restaurant has so little to do with cooking
00:44:09It's all about having a mind for business
00:44:13And a lot of luck
00:44:15You know
00:44:16I have a good job
00:44:18It would be a huge risk going on on my own
00:44:21I know how you feel
00:44:23Do you?
00:44:25You seem to have your future pretty locked up
00:44:27I went to culinary school the same as you
00:44:29And I had a dream of working in a kitchen too
00:44:31But as fortunate as I am to be in this situation
00:44:34It's not what I want
00:44:36It's not what I want
00:44:40I had no idea
00:44:42Alice, I've got a confession to make
00:44:45This is not my friend's restaurant
00:44:48It's mine
00:44:50I bought it about a year ago from a retiring chef
00:44:53And I've just been fixing it up
00:44:55It's sort of a hobby
00:44:57I've been wanting to tell Aunt Daniella
00:44:59But I don't want to let her down
00:45:01You know, she's been so good to me
00:45:03And she has no one else to take over the Phillips group when she retires
00:45:07Tell me about your restaurant
00:45:09Tell me, tell me everything you planned
00:45:12Why? It's not like I'm going to open the place anyway
00:45:15It's a hypothetical question
00:45:18Okay, I'll start
00:45:20My dream restaurant
00:45:22Is some place where there are no food critics or best of lists
00:45:26A place where I can cook using only what's fresh and in season
00:45:30And there's only a few tables in the dining room
00:45:32So I can come out of the kitchen and talk with the guests
00:45:36Maybe share some wine
00:45:38And I live in a cozy apartment upstairs
00:45:40Because I never want to leave
00:45:44Now you go
00:45:46Okay
00:45:48At my dream restaurant
00:45:50You're the chef
00:45:52Because you cook better than I do
00:45:54But I still want to cook some and manage the place
00:45:57What?
00:45:59Sorry, why am I the chef at your restaurant?
00:46:03You could have any chef in the world, in history
00:46:06Yoshihiro Murata, Julia Child, Edna Lewis, Thomas Keller
00:46:11And you choose me?
00:46:12Can you choose me?
00:46:15Yes
00:46:19Excuse my reach
00:46:29Mmm, delicious
00:46:31Mmm
00:46:32Forgot how much I love cooking
00:46:37Forgot how much I love cooking
00:46:39Don't you cook where you work?
00:46:42I do
00:46:44Not for fun
00:46:46We don't experiment with new dishes
00:46:48We stick to standard fare
00:46:50I'm surprised
00:46:52Hey, but what about your restaurant?
00:46:54Do you realize how perfect it is?
00:46:57I wouldn't give it up
00:46:58I mean, even if you can't be the chef
00:47:01You should keep it
00:47:03You could hire someone to run the daily
00:47:05And sneak in whenever you feel like cooking
00:47:09It's not a bad idea
00:47:17Be honest
00:47:19It's because of you that I'm here
00:47:22Judging the competition
00:47:24It's not some random coincidence
00:47:26Or my talent, is it?
00:47:28Don't call it coincidence
00:47:29I'll just call it fake
00:47:31The point is, you're a young and up-and-coming chef
00:47:34Who's very talented
00:47:37Thanks
00:47:52I can't believe it's so late
00:47:58I had a lovely day
00:48:08Me too
00:48:10Good night
00:48:12Good night
00:48:28I thought I saw you come out here
00:48:29The bellman said I should come check out the view
00:48:34It's beautiful
00:48:39I come up here when I need a little perspective
00:48:42You know, the view from my apartment in New York looks through someone else's window
00:48:43The smaller city does have its perks
00:48:45Like what?
00:48:46We're friendly
00:48:47We're friendly
00:48:48There's no fighting over parking, low-cost living, less traffic
00:48:49Sounds like you're on the tourism board
00:48:51We are in the hotel business
00:48:52But honestly, we don't have a hotel business
00:48:53But we're friendly
00:48:55We're in the hotel business
00:48:57We're in the hotel business
00:48:58We're in the hotel business
00:49:00It's beautiful
00:49:01I come up here when I need a little perspective
00:49:02I come up here when I need a little perspective
00:49:03The smaller city does have its perks.
00:49:05Like what?
00:49:07We're friendly.
00:49:09There's no fighting over parking, low-cost living, less traffic.
00:49:14Sounds like you're on the tourism board.
00:49:16Well, we are in the hotel business.
00:49:18But honestly, I like it here.
00:49:23I can see why.
00:49:28Do you ever see yourself leaving New York?
00:49:33Me?
00:49:35If there were a reason.
00:49:39A reason, like...
00:49:43Christian!
00:49:45Daniella would like a word with you.
00:49:47Excuse me.
00:50:01Sit down, Christian.
00:50:02Is there something wrong? We're supposed to be down in the kitchen soon.
00:50:05No. This will only take a minute.
00:50:07Okay.
00:50:12After the competition, I am going to formally announce my retirement from the Phillips group.
00:50:17Why now?
00:50:18Because you're ready.
00:50:20And because now more than ever, it's become apparent to me that I want more.
00:50:31Thanks so much.
00:50:33This is a great honor.
00:50:34And Daniella, but...
00:50:35But we have a competition to get to. Quite right.
00:50:40That's not...
00:50:41Well, let's go.
00:50:44And Daniella.
00:50:47Oh, Christian. Don't look so nervous.
00:50:50You are going to be a great leader. I'm certain.
00:50:54Your mom and dad would be so proud of you.
00:50:59I know I am.
00:51:00Was there anything else?
00:51:05No.
00:51:06Good.
00:51:07Then off we go.
00:51:09Oh, one more thing.
00:51:11I quite like your girlfriend.
00:51:12Oh, she's not my girlfriend.
00:51:14Hmm.
00:51:15Well, I like her.
00:51:16I'll be right there.
00:51:35Five more minutes.
00:51:36I've been thinking about your restaurant.
00:51:37I'm not sure your dream chef is available, but I know a lot of people in New York would love to work with you.
00:51:51I'll introduce you.
00:51:52Alice, I appreciate the help.
00:51:53I'm not right.
00:51:54All right.
00:51:55Time's up, chefs.
00:51:57Ready, judges?
00:51:59Chef Lee?
00:52:00I'm not sure your dream chef is available, but I know a lot of people in New York would love to work with you.
00:52:04I'll introduce you.
00:52:06Alice, I appreciate the help.
00:52:08I'm not right.
00:52:12All right.
00:52:14Time's up, chefs.
00:52:18Ready, judges?
00:52:20Chef Lee?
00:52:21This is xi ma hu, or black sesame soup, a sweet soup popular in southern China, where my wife is from.
00:52:38I paired it with Chinese doughnuts for dipping.
00:52:47Chef Martinez?
00:52:48This is my take on tres leches cake.
00:52:52It's a cake soaked in three kinds of milk, evaporated, condensed, and heavy cream.
00:52:56You can find it all across Latin America, and that is where my heart will always be.
00:53:01Mmm.
00:53:03Oh, I like that.
00:53:08And Chef Raphael?
00:53:09Chef Raphael.
00:53:10This is a souffle I prepared from a surprising cheese I found at a creamery outside of Kansas City.
00:53:18The day I tasted my first souffle, that was the day I fell in love with cooking.
00:53:23Mmm.
00:53:24Perfectly executed.
00:53:25No argument here.
00:53:26Seriously?
00:53:27That's a first.
00:53:28Why, do we have a win?
00:53:29Okay, yeah.
00:53:30Judges, have you reached a decision?
00:53:31We have.
00:53:32The winner of the dessert challenge with one of the most elegantly delicious executed desserts.
00:53:36Chef Raphael.
00:53:37Chef Raphael.
00:53:38Chef Raphael.
00:53:39This win earns Chef Raphael an additional 300 points.
00:53:42Making him the winner of this charity cook-off.
00:53:46We have the winner of the dessert challenge with one of the most elegantly delicious executed
00:53:49desserts.
00:53:50Chef Raphael.
00:53:55This win earns Chef Raphael an additional 300 points, making him the winner of this charity
00:54:10Thank you. This is truly an honor.
00:54:26And of course, tomorrow night our judges will prepare dinner in Chef Raphael's honor.
00:54:33What was that?
00:54:38Did you not read the letter before you agreed to being a judge?
00:54:41Not the fine print, apparently.
00:54:43If you prepare just one of the dishes you did last night, everyone will be eating the best meal they ever had.
00:54:49Ms. Myers, has Christian told you the good news yet?
00:54:54What good news?
00:54:56Go on, tell her.
00:54:59Tomorrow night, I will be announcing my retirement.
00:55:02But more importantly, I'll be announcing that Christian is the new head of the Phillips group.
00:55:09He has such a bright future ahead of him, don't you think?
00:55:13Tomorrow?
00:55:15Well, I must be off. And you three have a dinner to prepare.
00:55:19I'll catch up with you guys later.
00:55:24I was going to tell you myself.
00:55:26No, congrats. If that's what you want. Is it?
00:55:31Oh.
00:55:32Alice!
00:55:34Brett!
00:55:36Who?
00:55:38What are you doing here?
00:55:42I got on the first flight here after the gala. I wanted to surprise you.
00:55:46You did. How was it?
00:55:48Major success. The Bowery is back on the map. I have some really incredible news.
00:55:53Hey, man. Brett, Pruschetta. Alice's boyfriend.
00:55:58Christian Graham. And I was just leaving. I'll see you tomorrow.
00:56:03Who's that?
00:56:04Old friend.
00:56:05All right. There you are. Just sign right here. And it's official. You'll be owner and CEO of the Phillips group.
00:56:26Now that you're in charge of everything, I think you'd look a little more pleased.
00:56:40I appreciate everything you're doing for me, but...
00:56:45But what? Is it Alice? You think it's a secret? Don't be ridiculous. Everyone knows.
00:56:55Great.
00:56:56So what if she has a boyfriend?
00:56:58That's a pretty big so what, don't you think?
00:57:01No, I don't. I mean, I've seen you two together the past few days and...
00:57:06I don't know if it's meant to be, then...
00:57:09No job or amount of money is going to change the fact that she's living a life in New York.
00:57:14A good life. A life without me.
00:57:17Have you told her how you feel about her?
00:57:19I'm pretty sure she knows.
00:57:21Well, I'm no expert in love, but in any business deal, you always state your intentions clearly.
00:57:28Or you will never get what you want.
00:57:40Ah, there you are, Chef. I've been looking all over for you.
00:57:42What is it?
00:57:43I was just hoping you might join me for a celebratory beverage.
00:57:48You're aware that we employ a small army of dishwashers here, Chef.
00:57:52I requested the dishwashers leave me be. I don't trust anyone with my cooking utensils.
00:57:58A chef's job doesn't end when a meal is served. In fact, a chef's job never ends.
00:58:04So, is that a no on the drink?
00:58:07May I join you once I finish my task?
00:58:10Please. Because I have something to celebrate as well.
00:58:14What is that?
00:58:15Tomorrow night, I will be announcing my retirement from the Phillips Group.
00:58:19I will finally have all the time to do everything I've put off.
00:58:23I'll travel the world. I suppose I've already done that, but...
00:58:26Maybe I'll find a hobby. I've never had one of those.
00:58:36Should I take up cooking?
00:58:39May I speak my mind?
00:58:41Please.
00:58:43I can't understand why you are leaving a career that has made you so fulfilled.
00:58:48You're good at what you do. You have a passion.
00:58:51It shows.
00:58:53It may tire you from time to time, but...
00:58:56What honest work does it?
00:59:01I want some things for my life that...
00:59:05This job has just made impossible.
00:59:07The chance?
00:59:12Love, for instance.
00:59:15I took over my husband's business after his death, and...
00:59:20This job has...
00:59:22Has driven away every proper man I've met since then.
00:59:26Perhaps the fault was with the man, and not the job.
00:59:30Excuse me?
00:59:32I don't have to be familiar with the details to know that these weren't the right men for you.
00:59:37They became involved with a hard-working woman, and what?
00:59:41You ran away because you couldn't change?
00:59:44Only a fool wouldn't admire and respect your dedication for your business.
00:59:49Your philanthropy.
00:59:51If you retire now, you stand a chance of meeting more fools.
00:59:56When you deserve a man who appreciates who you are.
01:00:00Remind me, why are we here again?
01:00:09I'm making a deconstructed apple strudel for dessert.
01:00:13Don't they have grocery stores?
01:00:15I want everything as fresh as possible.
01:00:19Huh.
01:00:20Why are you so worked up?
01:00:22We're on vacation.
01:00:24You're on vacation.
01:00:25I'm cooking, and I want this dinner to be perfect.
01:00:28Well, I have some good news that will put you in a better mood.
01:00:31The Times did a glowing review on us after the gala.
01:00:35The owners want to capitalize on the publicity.
01:00:38They're talking about opening another location in Brooklyn.
01:00:43That's great.
01:00:45They want you to be the head chef.
01:00:48You mean I'd have my own restaurant?
01:00:51My own restaurant?!
01:00:53My own restaurant?!
01:00:55This is amazing!
01:00:56What?!
01:00:58The idea is that you'll serve everyone's favorites.
01:01:01But, with a pared down menu.
01:01:04A pared down menu?
01:01:06I'm still the executive chef of the flagship restaurant.
01:01:09So, I have the final approval on everything.
01:01:12But, we'll work on it together.
01:01:16Oh.
01:01:17You have to stick to the brand.
01:01:19Steaks, potatoes, and martinis.
01:01:22Not any of that fancy European stuff.
01:01:25It won't really be my own kitchen if I can't make my own food.
01:01:30I'll basically still be your sous chef.
01:01:32This is a big opportunity for you.
01:01:34I thought you'd be excited.
01:01:36I am.
01:01:38I think I just have a lot on my mind with the dinner tonight, and...
01:01:44And...
01:01:45You're right.
01:01:47It's a lot to digest.
01:01:50I'll let you concentrate on what you're doing, and I'll go look at some animals or something.
01:01:57Thanks.
01:01:58And thank you for coming out to surprise me.
01:02:02I really appreciate it.
01:02:04You're right.
01:02:07I have a lot of fun.
01:02:08You're welcome.
01:02:09I appreciate it.
01:02:10You're welcome.
01:02:11I'm still here.
01:02:12I'm welcome.
01:02:13I'm happy.
01:02:14I'm happy.
01:02:15I love you, if you're willing to go to the house.
01:02:16I'm happy.
01:02:17I'm happy.
01:02:18I'm happy.
01:02:19I'm happy.
01:02:20I'm happy.
01:02:21I'm happy.
01:02:22I'm happy.
01:02:23I'm happy.
01:02:24I'm happy.
01:02:25hey small world big world small farm you've assigned quite the shopping list it'll all be
01:02:44worth it i've got everything under control right hey i'm sorry i didn't tell you about bread
01:02:53it just never came up you've got a boyfriend it's not a big deal yeah that's what i thought why would
01:03:03it be no reason we're friends alice exactly just friends if you'll excuse me i've got some shopping
01:03:15to do i'll see you in the kitchen hey if you want to talk about your restaurant i decided to sell it
01:03:22just like that some dreams are just dreams you gotta let them go
01:03:31this is it you're gonna knock them dead and look good doing it you know i haven't said yes
01:03:55right i know i know but you will so what are you gonna do today there's a museum nearby or you
01:04:04could do one of those walking tours nah i'm gonna go back to the room and chill answer emails or the
01:04:10room service but you're on vacation yeah you're right i'm gonna watch tv have fun bye babe bye
01:04:21i can't believe you still have our school chef's coat
01:04:42i don't wear it all the time or anything right head chef aren't you a sue alice got a promotion
01:04:50isn't that great yeah the barry wants to open a restaurant in brooklyn and owners want me to run
01:04:57it really that's wonderful i'm really happy for you yeah of course your own kitchen this is what
01:05:05you've been working for congratulations oh that's so sweet no well we got a four course meal to prep
01:05:12let's go right all right tony you're on salad and hors d'oeuvres christian you got the appetizer
01:05:18i'll get main and i might need a hand with dessert sound good uh-huh all right let's get to it
01:05:24hope everyone likes steak tartare they will love it
01:05:51what's for dessert deconstructed apple strudel can't wait sounds delicious
01:06:21what do you think
01:06:29this might sound crazy but what about cardamom try me
01:06:36genius
01:06:54finished
01:07:01may i
01:07:03you're a magician
01:07:10stop it wasn't even my recipe i stole it from chef baumgarten
01:07:16you did not chef baumgarten would never make something like this he was strictly old school
01:07:21well it wasn't exactly his recipe but i used it as a jumping off point
01:07:26it's amazing whatever it is it wasn't just me we still make a great team
01:07:36alice can i tell you something
01:07:39guys less talking more plating come on our first course goes out in five
01:07:44what did you want to tell me what did you want to tell me you heard tony all hands on deck
01:08:03you're handling the circus quite well chef perhaps i've learned a thing or two from the ringmaster
01:08:16herself
01:08:29are you still making your announcement
01:08:33after dessert okay you don't think i should do you only you can know that
01:08:42aunt daniela christian what are you doing here shouldn't you be in the kitchen
01:08:47can i have a word now excuse me a moment
01:08:57so what's so urgent being your apprentice has been a true honor
01:09:02and i appreciate that you think i can do what you can do
01:09:06it's your dream not mine
01:09:09it's not my dream is to own my own restaurant
01:09:13and i know that you've been preparing for your retirement and you deserve that
01:09:17but i'm not the person to take your place christian
01:09:24i don't know what to say this is a lot to take in right now there's this time it's time dina yes
01:09:39ladies and gentlemen welcome to this very special dinner honoring chef rafael larue
01:09:53tonight's meal has been prepared by our judges panel tony mitchell alice myers and my nephew christian
01:10:01graham and now i believe our first course is about to be served
01:10:04well hello everyone tony mitchell many of our dishes this evening come from france which of
01:10:13course is chef rafael's home and your first course is a mushroom tartlet made with fresh local mushrooms
01:10:20bon appetit
01:10:34well this is so delicious
01:10:54our next course is steak tartare
01:11:02lovely
01:11:04lovely
01:11:26this is
01:11:32For our main course, I've prepared my take on Blanquette du Vaux.
01:11:38It's a personal favorite and a classic of cuisine bourgeoisie.
01:11:56Wow, this is fantastic.
01:11:59Thank you, Chef.
01:12:08Alice, now please get the recipe.
01:12:10This needs to be in my next cookbook.
01:12:12And don't worry, you'll get full credit.
01:12:14Yes, of course. I'd be honored.
01:12:17I don't know. To me, this is a bit complicated.
01:12:21Excuse me? Do you know that prep for this requires some serious technique?
01:12:26And in my opinion, it is flawless.
01:12:30Alice, the flavors there, they're complex and accessible.
01:12:33Seriously, look around the entire room.
01:12:35Everyone is loving this.
01:12:37What do a bunch of rednecks know about food?
01:12:40Red? That is so rude.
01:12:42And what do you know about cooking, young man?
01:12:45I am the executive chef at the Bowery in New York City.
01:12:48And I know a good mane when I taste one.
01:12:51Salmon Rockefeller, for instance.
01:12:53Or a filet mignon.
01:12:55Is that so?
01:12:57And you think filet mignon is better than this?
01:13:00I cannot agree with you.
01:13:02And I am French.
01:13:04I agree. This dish is sublime.
01:13:08Alice, come on. It's okay. Sure.
01:13:11But admit, this is a fireworks show.
01:13:14Steak and potatoes.
01:13:17That's what everybody here wants.
01:13:21Can I talk to you for a minute?
01:13:23Some people like steak and potatoes.
01:13:41A lot of people, really.
01:13:43But I don't.
01:13:44And I am tired of you trying to shove it down my throat.
01:13:47And I don't care if you think my food is too fancy
01:13:52or complicated or European.
01:13:55It's my food.
01:13:56And as much as I appreciate the opportunity
01:13:59to run my own kitchen,
01:14:01if I can't make what I love,
01:14:03I don't want it.
01:14:05You're making a big mistake, Allison.
01:14:08I quit, Brett.
01:14:10The Bowery and us.
01:14:13You sure?
01:14:16Have it your way.
01:14:22I'm sorry about that.
01:14:32I didn't mean to ruin the meal.
01:14:34Oh, not at all, dear.
01:14:36I'm pretty certain that you made the meal.
01:14:38And if he's not going to eat his,
01:14:41I just, um...
01:14:51Before we serve dessert,
01:14:53I have an announcement.
01:14:55Lately, I've been considering retirement.
01:14:59Stepping down from the Phillips group
01:15:01after a long and very fulfilling career.
01:15:05But after all the fun I've had this weekend
01:15:08and the lessons I've learned from Chef Raphael,
01:15:12Chef Alice, and Chef Christian,
01:15:17I want you all to know
01:15:19that Daniela Phillips is here to stay.
01:15:22I love my job, and I'm not going anywhere.
01:15:25Bravo!
01:15:26Bravo!
01:15:37Why didn't you just tell me?
01:15:39I wanted to make you happy.
01:15:40I didn't want to let you down.
01:15:42Christian, you could never let me down.
01:15:44I love you.
01:15:45You changed your mind.
01:15:55Well, I came to my senses.
01:15:58You know, Chef,
01:16:00I'm going to be in Paris for a few business meetings.
01:16:03Should I find myself having a free evening,
01:16:06would it be possible to reserve a table at your restaurant?
01:16:09You'll have the best seat in the house.
01:16:11Next to the kitchen, I hope?
01:16:13But of course.
01:16:15So, you're not taking over the Phillips group?
01:16:19Just like that?
01:16:21Just like that.
01:16:22Which means, I guess you can open up that restaurant now.
01:16:27But I still don't have a chef.
01:16:29Oh, that is a problem.
01:16:31It is.
01:16:32I don't suppose you're interested.
01:16:36I'll take that as a yes.
01:16:37That's a yes.
01:16:38Okay.
01:16:39I don't know where they are.
01:16:40My heart is closer.
01:16:41Next to the restaurant.
01:16:42I'll take that as a yes.
01:16:43I'll take that as a yes.
01:16:44That's a yes.
01:16:45Okay.
01:16:46I'll take that as a yes.
01:16:47I'll take that as a yes.
01:16:48That's a yes.
01:16:49Oh, that's nice.
01:16:50There we are.
01:16:59There we are.
01:17:01The restaurant.
01:17:02I think it's going to be good.
01:17:03Thank you, Sarah.
01:17:17Stop that!
01:17:22Chef D'Amgoldi will be proud.
01:17:33I believe I have a reservation under the name Aunt Daniella.
01:17:41You made it!
01:17:43I'm so proud of you.
01:17:45We saved you a counter seat.
01:17:47Good! My date will love it.
01:17:49Date?
01:17:51You've met, actually.
01:17:52He just popped into the cheese store across the way.
01:17:57Bonjour!
01:17:58Could I possibly use your refrigerator?
01:18:01Wait.
01:18:02You two?
01:18:03How?
01:18:04Where?
01:18:05When?
01:18:06We'll talk about details later.
01:18:07But right now, we are finished.
01:18:09Alright!
01:18:10You took some wonderful.