0:00:00.064,0:00:01.492
- Oh, [ _ ]! Why is it smoking?

0:00:01.795,0:00:02.181
- Huh?

0:00:03.214,0:00:03.936
Oh my god!

0:00:03.961,0:00:04.547
(screams)

0:00:05.260,0:00:06.775
- In this episode,[br]we are doing things

0:00:06.800,0:00:07.997
a little differently.

0:00:08.022,0:00:10.450
We will be cooking[br]a beautiful dinner

0:00:10.450,0:00:12.768
for all our hard working[br]producers here

0:00:12.768,0:00:15.088
at The Fat Kid Inside Studios[br]and FEATR Media

0:00:15.088,0:00:18.437
and hopefully inspire you all[br]in the type of dishes and food

0:00:18.437,0:00:20.275
that you can cook[br]for your family and friends

0:00:20.275,0:00:21.442
during this holidays.

0:00:21.442,0:00:22.706
So from us to you—

0:00:22.706,0:00:25.035
- [Everyone] Happy Holidays!

0:00:38.359,0:00:40.860
- So it's been[br]a logistical nightmare, apparently,

0:00:40.860,0:00:44.141
all these tired,[br]beautiful, happy faces.

0:00:44.245,0:00:47.348
We did a lot of the preps,[br]you guys did the preps yesterday.

0:00:47.373,0:00:48.197
- Yes.

0:00:48.222,0:00:49.896
- So they prepped[br]in the studio yesterday.

0:00:50.071,0:00:52.505
I was coming from a shoot[br]so I had to prep at home

0:00:52.505,0:00:53.505
last night.

0:00:53.957,0:00:56.740
This is the first time[br]we're actually properly cooking

0:00:56.740,0:00:57.503
for each other.

0:00:57.503,0:00:59.732
I feel like we cook[br]in a studio format

0:00:59.732,0:01:02.013
so when we do taste our foods[br]and each other's foods

0:01:02.013,0:01:03.862
is really kind[br]of just like standing,

0:01:03.862,0:01:05.355
you know, two bites,[br]and then kind of go

0:01:05.355,0:01:07.022
to the next thing,[br]there's always something happening.

0:01:07.022,0:01:08.046
So this is the first time[br]we're actually

0:01:08.046,0:01:11.881
all sitting down together[br]as a big dysfunctional family

0:01:11.883,0:01:13.375
and feeding each other.

0:01:13.375,0:01:16.311
So I'm personally very excited[br]to try Trish's food tonight.

0:01:17.679,0:01:19.477
I've heard magnificent things.

0:01:19.877,0:01:21.351
Trish, how are you feeling?

0:01:21.581,0:01:23.171
- I'm feeling good. Thanks.

0:01:23.386,0:01:24.478
Thank you for asking.

0:01:24.785,0:01:27.667
- Seth is our showboater[br]so I feel like

0:01:27.667,0:01:30.165
he's been really excited[br]to kind of showcase, like,

0:01:30.165,0:01:31.879
his true talent[br]and kind of break out.

0:01:31.879,0:01:32.634
- There he is!

0:01:32.634,0:01:33.169
- Yeah?

0:01:33.169,0:01:33.821
(laughs)

0:01:33.821,0:01:35.314
- Break free, baby![br]That's what I'm going to...

0:01:35.320,0:01:37.341
- Nica, what are you making,[br]dessert?

0:01:37.341,0:01:38.235
- I'm making a cake.

0:01:38.235,0:01:38.670
- Okay.

0:01:38.670,0:01:40.276
Ynna, Sam,[br]how are you guys feeling?

0:01:40.280,0:01:41.143
- I'm excited.

0:01:41.169,0:01:44.062
- And then, Martin,[br]feeling like death as usual?

0:01:44.076,0:01:44.901
- Yeah.

0:01:44.922,0:01:46.368
(laughs)

0:01:46.789,0:01:48.402
- All right. So we're going[br]to be doing

0:01:48.402,0:01:51.117
last minute preps here,[br]getting the food ready

0:01:51.117,0:01:52.319
for everyone,[br]and then you're going

0:01:52.319,0:01:54.405
to basically come[br]with each pair,

0:01:54.405,0:01:56.563
except I'm the solo one,[br]and we're going to explain

0:01:56.579,0:01:58.941
kind of the food that we did,[br]the preps that we did,

0:01:58.941,0:02:00.518
and eventually[br]have everyone taste it

0:02:00.518,0:02:02.806
and be really honest[br]about each other's food.

0:02:06.048,0:02:08.627
- Hi! I'm Sam and I'm[br]a food content creator

0:02:08.627,0:02:09.800
for TFKI.

0:02:09.895,0:02:12.891
- Hi! I'm Ynna[br]and a junior food editor.

0:02:12.896,0:02:15.039
We are in charge[br]of the appetizers.

0:02:15.401,0:02:15.772
- Yeah.

0:02:15.772,0:02:17.168
- And what we will be[br]making today?

0:02:17.335,0:02:18.455
- Deviled eggs.

0:02:18.596,0:02:21.186
So normally when we talk[br]about deviled eggs,

0:02:21.186,0:02:24.389
it's just simple—[br]egg yolks mixed

0:02:24.389,0:02:27.007
with mayonnaise[br]with the egg white on top.

0:02:27.007,0:02:30.007
But today, I'm going[br]to be making it something special.

0:02:30.089,0:02:31.496
How about you,[br]what are you going to be making?

0:02:31.496,0:02:34.163
- Okay. So for appetizer,[br]I will be making

0:02:34.163,0:02:37.603
a tropical crunch ceviche,[br]because first thing,

0:02:37.603,0:02:39.916
when you eat, you need[br]to open up the palate

0:02:39.916,0:02:42.690
so I opt to making[br]something fresh,

0:02:42.690,0:02:43.754
something light.

0:02:43.777,0:02:47.612
So I really love ceviche,[br]I love kinilaw,

0:02:48.101,0:02:50.108
and that's what I thought[br]of making.

0:02:50.108,0:02:52.749
So I'm using pomelo[br]for my ceviche

0:02:52.749,0:02:56.274
because personally,[br]I love all the tropical fruits.

0:02:56.551,0:02:57.928
- Okay. So while Ynna[br]is doing that,

0:02:57.928,0:03:00.729
I'm actually making[br]my egg yolk cream mixture.

0:03:00.971,0:03:03.979
So I'm just using Hellman's[br]Real Mayonnaise,

0:03:04.581,0:03:05.870
cream cheese,

0:03:06.875,0:03:07.726
mustard,

0:03:08.075,0:03:10.586
and then we're going[br]to put some spices over here.

0:03:10.631,0:03:13.219
And then, while this is going,[br]I'm going to check

0:03:13.219,0:03:16.772
on my roasted bell peppers[br]that I roasted off-cam.

0:03:16.785,0:03:19.076
I'm going to return these back[br]'cause what we're looking for

0:03:19.076,0:03:20.794
is this black coloring.

0:03:20.815,0:03:23.018
When you achieve this,[br]it's easier to peel.

0:03:23.858,0:03:26.485
Around 15 minutes,[br]and then we're going

0:03:26.485,0:03:27.687
to be mixing it.

0:03:27.872,0:03:29.725
We are going to put[br]the egg yolks here,

0:03:29.725,0:03:31.743
and then egg whites,[br]we're going to separate them.

0:03:32.443,0:03:35.966
We're going to fry them[br]à la minute,

0:03:35.966,0:03:37.298
which means[br]we'll do it on-site.

0:03:37.298,0:03:40.086
So we're just dunking[br]the eggs in ice cold water

0:03:40.086,0:03:42.198
to shock the eggs,[br]to stop the cooking process

0:03:42.198,0:03:46.880
and for you to be able[br]to crack it without getting burned.

0:03:47.496,0:03:50.747
So with the whites,[br]I am just going to make a brine.

0:03:51.287,0:03:55.425
Brining is actually for extra flavor,[br]but not only that,

0:03:55.425,0:03:57.477
it also acts as a preservative.

0:03:57.477,0:03:59.711
- I'm getting frustrated[br]with this pomelo.

0:03:59.931,0:04:02.238
- You want to switch preps?

0:04:02.838,0:04:04.254
- Really, you want to?

0:04:04.275,0:04:04.979
- Yes.

0:04:04.979,0:04:05.938
- What do you want me to do?

0:04:06.674,0:04:07.650
- I'm already done.

0:04:07.650,0:04:08.392
- Huh?

0:04:08.392,0:04:10.219
- You'll be left here.[br]- No!

0:04:10.503,0:04:12.400
- Okay. So we're going[br]to cut the eggs now.

0:04:14.390,0:04:15.377
Separate.

0:04:16.531,0:04:18.124
The yolks are going to go here.

0:04:19.054,0:04:22.194
Just be careful on dunking them[br]'cause sometimes

0:04:22.194,0:04:23.570
the egg whites break.

0:04:23.985,0:04:27.222
I started cooking[br]when I was a first year college,

0:04:27.222,0:04:30.007
that was 10 years ago.

0:04:30.565,0:04:32.974
But started[br]cooking professionally

0:04:32.974,0:04:37.931
in 2019 when I was in Australia[br]for a fine dining restaurant

0:04:37.931,0:04:40.654
which was specializing[br]in Filipino food still.

0:04:41.196,0:04:46.945
It was there that I actually[br]had a passion for Filipino food,

0:04:46.945,0:04:48.702
and it's because of that restaurant.

0:04:49.436,0:04:53.284
Fast forward 2020,[br]I came back to the Philippines

0:04:53.284,0:04:57.331
because of the pandemic,[br]then I put up my restaurant

0:04:57.331,0:04:58.372
in Dumaguete.

0:04:59.169,0:05:01.886
Then, my restaurant failed[br]because I was so clueless.

0:05:02.498,0:05:03.452
(chuckles)

0:05:03.531,0:05:04.518
- What happened?

0:05:04.534,0:05:08.755
- Then, I did content creation,[br]and Papa E (Erwan) was hiring.

0:05:09.162,0:05:11.604
I don't know,[br]I brought some food here,

0:05:11.604,0:05:13.394
and maybe that's[br]why they hired me.

0:05:13.471,0:05:16.146
- Yes, the food[br]he brought were amazing.

0:05:16.172,0:05:18.520
- I'd rather have it thick[br]than loose

0:05:18.898,0:05:21.139
because if it's too loose,[br]then I'm going to need

0:05:21.139,0:05:22.123
more yolks.

0:05:22.770,0:05:25.346
- Oh, guys. I'm done[br]with my pomelo.

0:05:25.836,0:05:28.919
First prep done.[br]Let's go with mangoes.

0:05:28.919,0:05:30.325
Oh my god, there's so much!

0:05:30.503,0:05:32.757
I'm just going to get[br]all of the cheeks out.

0:05:33.342,0:05:37.106
So I started cooking[br]when I was grade 2 or 3.

0:05:37.846,0:05:39.432
I was just watching my mom.

0:05:39.482,0:05:41.502
It looked like she was[br]having so much fun,

0:05:41.502,0:05:42.638
and I wanted to do it too.

0:05:42.755,0:05:46.464
And then, my interest in cooking[br]developed further

0:05:46.478,0:05:48.515
when I started watching[br]cooking shows—

0:05:48.557,0:05:54.243
like MasterChef, Food Network,[br]Asian Food Channel.

0:05:54.255,0:05:57.708
Those were my[br]go-to channels growing up.

0:05:57.713,0:06:00.690
- All right. So this is our[br]Nuoc Cham buffalo glaze.

0:06:01.980,0:06:04.097
It looks runny now[br]but when it thickens

0:06:04.097,0:06:05.713
due to the sugar content...

0:06:05.779,0:06:08.057
When it's heating up,[br]it's going to be really,

0:06:08.057,0:06:09.106
really tasty.

0:06:09.186,0:06:10.979
We're going to put[br]a lot of cayenne

0:06:10.979,0:06:15.525
'cause I want the guest[br]to actually enjoy the spice,

0:06:15.525,0:06:19.245
to the point where it tingles[br]in your mouth.

0:06:19.449,0:06:22.325
When it comes to the main course,[br]you'll eat a lot.

0:06:23.269,0:06:25.722
- Oh my god, guys.[br]I'm done with the mangoes.

0:06:25.892,0:06:29.325
I have here mango[br]that I cut into like

0:06:29.325,0:06:30.665
really small cubes.

0:06:31.241,0:06:35.764
Now, I'll just do juicing[br]of the lemons first.

0:06:36.533,0:06:38.271
- Again, still prepping[br]egg whites.

0:06:38.993,0:06:41.060
God. Why did I pick this recipe?

0:06:41.536,0:06:42.331
(grunts)

0:06:42.876,0:06:44.741
- Is this right? Or like this?

0:06:44.769,0:06:45.743
- Okay. Let's trade.

0:06:46.243,0:06:48.071
The eggs should be smooth.

0:06:49.104,0:06:51.557
- You really need muscles for this.

0:06:53.135,0:06:54.548
What am I going to do?

0:06:55.530,0:06:57.126
- Just deshell everything.

0:06:57.498,0:06:59.681
This is almost everything[br]that we can do here.

0:06:59.681,0:07:01.923
We want to keep it fresh[br]on-site also.

0:07:01.939,0:07:04.214
So we will see you guys there.

0:07:04.484,0:07:07.114
And for the meantime,[br]the main course

0:07:07.119,0:07:08.578
will be prepped here.

0:07:08.591,0:07:10.251
- Yup. Let's go.

0:07:13.044,0:07:14.564
- What is up, guys?[br]My name is Seth.

0:07:14.564,0:07:15.453
- And I'm Trish.

0:07:15.453,0:07:17.449
- And we are food[br]content creators of—

0:07:17.749,0:07:19.196
- FEATR Media.

0:07:19.196,0:07:20.772
- And The Fat Kid Inside Studios.

0:07:20.772,0:07:22.175
And today, we are assigned with—

0:07:22.175,0:07:23.946
- The main dish!

0:07:23.946,0:07:25.437
- All right. Let's get on with it.

0:07:25.451,0:07:28.539
For me, I'm making[br]a Thai-flavored,

0:07:28.539,0:07:30.354
inspired-ish pork belly.

0:07:30.354,0:07:33.628
So it's going to be crispy skin,[br]roasted, enough to feed

0:07:33.628,0:07:34.822
the whole family.

0:07:34.822,0:07:35.549
And you?

0:07:35.549,0:07:37.880
- Yes. So we took inspiration[br]from Thai flavors,

0:07:37.880,0:07:40.271
so he's making the pork belly[br]and I'm going to be working

0:07:40.271,0:07:43.171
on the salad and the rice pilaf.

0:07:43.193,0:07:45.366
The rice pilaf is going[br]to be Mojo Verde.

0:07:45.366,0:07:46.660
Oh, fancy, right? Fabulous.

0:07:46.660,0:07:47.428
- Fabulous.

0:07:47.495,0:07:49.371
With that, we wanted[br]to go something different,

0:07:49.371,0:07:51.539
we want to be[br]a little more fun with it.

0:07:51.555,0:07:53.058
So we're going to go ahead[br]and start.

0:07:53.058,0:07:54.923
As you can see,[br]I have two pieces of pork belly.

0:07:54.923,0:07:56.071
Oh, shocks.

0:07:56.432,0:07:58.667
And if you can see,[br]these have dimples,

0:07:59.112,0:08:01.213
it's because[br]I already punctured it

0:08:01.213,0:08:02.046
with my knife.

0:08:02.046,0:08:04.998
So I wanted to make holes in it[br]and I wanted to help

0:08:04.998,0:08:06.811
that dry as much as possible.

0:08:07.178,0:08:08.803
- I just want to say[br]this is so exciting

0:08:08.803,0:08:10.419
because Seth and I[br]have known each other

0:08:10.419,0:08:12.160
for quite some time now[br]but it's our first time

0:08:12.160,0:08:14.052
to work together on a dish.

0:08:14.921,0:08:16.798
- So what I'm going[br]to be doing is I'm going

0:08:16.798,0:08:18.785
to be cutting[br]this pork belly in half.

0:08:18.798,0:08:22.518
I do want it to have more[br]or less an even cooking time

0:08:22.518,0:08:28.083
and I want also to have it[br]more surface for it to dry.

0:08:28.083,0:08:29.933
I'm just going to do[br]a light score at the bottom

0:08:30.739,0:08:34.090
to make sure that the flavors[br]go in later.

0:08:34.360,0:08:38.234
So we're just going to do[br]something really, really shallow

0:08:38.239,0:08:42.042
just to ensure that a lot[br]of flavor gets into our pork.

0:08:42.302,0:08:44.232
How about you,[br]how's your salad going along?

0:08:44.245,0:08:45.278
- It's still mango.

0:08:45.278,0:08:46.158
(chuckles)

0:08:46.158,0:08:47.500
So I'm still prepping[br]the mangoes.

0:08:47.500,0:08:49.237
I'm just going to blend this[br]and make a simple

0:08:49.237,0:08:50.373
mango vinaigrette.

0:08:50.373,0:08:53.190
- So first, we want[br]to make sure that we make

0:08:53.190,0:08:54.471
our marinade for the pork.

0:08:54.771,0:08:57.385
The faster we marinade,[br]the longer time it has

0:08:57.385,0:08:59.116
to actually have[br]the ingredients come in.

0:08:59.116,0:08:59.982
- I'll help you with that.

0:09:00.027,0:09:02.291
- So I'm just going[br]to do a rough chop on these.

0:09:02.294,0:09:03.642
So I want you to just[br]quarter them

0:09:03.642,0:09:05.805
'cause we're going to put them[br]in a food processor later.

0:09:05.965,0:09:09.040
Put it on the pork[br]and before cooking,

0:09:09.040,0:09:10.137
we're going to scrape it out.

0:09:10.153,0:09:11.744
- Okay. I'm the sous chef[br]here, guys.

0:09:11.744,0:09:14.201
- You can also do[br]a rough chop on this ginger.

0:09:14.201,0:09:14.771
- Okay.

0:09:14.771,0:09:17.270
- And I'm going to do[br]just a little quickie smash

0:09:17.270,0:09:18.352
on this garlic.

0:09:20.419,0:09:21.471
- Strong.

0:09:23.697,0:09:24.731
- If you want to peel[br]your garlic,

0:09:24.731,0:09:26.289
a nice quick little way,

0:09:26.289,0:09:28.604
so just put them around,[br]between your hands

0:09:28.604,0:09:29.526
and then just...

0:09:30.712,0:09:31.712
And it comes right out.

0:09:32.837,0:09:34.953
Okay. So I'm going to teach you[br]how to devein...

0:09:35.690,0:09:39.070
"devein" or destem[br]the kaffir lime,

0:09:39.070,0:09:41.952
'cause we're going to blend this[br]and I don't want that

0:09:41.952,0:09:44.053
tough stem in the center[br]to ruin it.

0:09:44.053,0:09:46.259
So what you want to do[br]is just pull back.

0:09:48.101,0:09:49.045
- Okay. I can do that.

0:09:49.045,0:09:50.106
- And then, keep...

0:09:50.859,0:09:52.349
- Is this the same one[br]they use for curries?

0:09:52.997,0:09:54.277
- Yeah. This is actually[br]the same one they use

0:09:54.277,0:09:54.907
for curries.

0:09:55.827,0:09:57.896
- The quick chop[br]of the lemongrass

0:09:57.898,0:10:02.811
to really give this pork belly[br]a fragrant aroma.

0:10:02.811,0:10:04.074
- You like lemongrass, Seth?

0:10:04.074,0:10:05.001
- I love lemongrass.

0:10:05.001,0:10:06.988
- Okay. 'Cause I know it's kind[br]of an acquired taste, right?

0:10:06.988,0:10:08.967
Not everyone really likes[br]lemongrass on their food.

0:10:09.407,0:10:10.206
- That's true.

0:10:12.863,0:10:13.854
Kaffir lime.

0:10:16.222,0:10:17.344
Our lemongrass.

0:10:17.997,0:10:19.606
I'm going to add[br]a little bit of salt to this.

0:10:20.046,0:10:21.755
- Okay. So while he's already[br]working on that,

0:10:21.755,0:10:24.339
I'll go back to my dressing,[br]so all I have to do

0:10:24.339,0:10:27.723
is just cut the acid[br]or the citric fruit.

0:10:27.723,0:10:29.360
I'm using lime in this case.

0:10:30.016,0:10:31.203
I'm just going[br]to slice it in half

0:10:31.203,0:10:32.965
so later I can easily[br]juice it out.

0:10:33.349,0:10:37.264
- So I'm going to grind[br]our paste that we're going to...

0:10:37.989,0:10:39.223
that we're going to rub later.

0:10:39.285,0:10:40.652
Give it a few pulses.

0:10:41.907,0:10:43.260
- How about[br]you plug it in first?

0:10:43.260,0:10:44.971
- I knew that. I knew that.

0:10:44.982,0:10:46.335
- That’s just how it is[br]when you’re flustered.

0:10:46.335,0:10:47.463
- Don't show them!

0:10:47.698,0:10:48.337
(giggles)

0:10:48.337,0:10:50.937
Let me just plug this in[br]'cause I knew that

0:10:50.937,0:10:52.454
it was unplugged.

0:10:52.454,0:10:53.766
- Of course, he knew that.

0:10:56.855,0:10:57.749
Oh, oh.

0:10:57.779,0:10:59.270
Is the extension cord plugged in?

0:10:59.287,0:11:00.091
- Yeah.

0:11:03.103,0:11:03.964
Here we are.

0:11:04.239,0:11:05.519
- All right. Take three.

0:11:05.534,0:11:06.303
- Take three.

0:11:06.303,0:11:07.216
- Press it!

0:11:07.844,0:11:08.877
(screams in shock)

0:11:12.997,0:11:14.699
I can already imagine it[br]with the pork belly.

0:11:16.562,0:11:17.841
- I don't want[br]to beat them up too much.

0:11:18.109,0:11:19.216
- It smells so good.

0:11:19.229,0:11:20.620
Wait. There's a leaf here.

0:11:20.620,0:11:22.009
- Oh, [ _ ]! Why is it smoking?

0:11:22.324,0:11:22.839
- Huh?

0:11:23.876,0:11:24.587
Oh my god!

0:11:24.587,0:11:25.412
(screams)

0:11:25.829,0:11:26.627
- Unplug it.

0:11:27.618,0:11:29.234
- Why is it smoking?

0:11:30.497,0:11:32.127
- 'Cause that's 110V.

0:11:33.095,0:11:34.436
- Smelled like fire.

0:11:34.458,0:11:35.389
(chuckles)

0:11:35.648,0:11:37.696
- It’s hazardous when we’re together.

0:11:38.126,0:11:38.952
Okay.

0:11:39.047,0:11:40.936
I'm just going to blend[br]my mangoes.

0:11:41.253,0:11:43.233
Put a little bit of some acid.

0:11:43.249,0:11:45.220
I'll put a little bit of olive oil

0:11:46.176,0:11:47.346
and some honey.

0:11:47.440,0:11:50.453
You might be thinking[br]I'm making a fruit juice, but no,

0:11:50.453,0:11:51.393
not even close.

0:11:54.603,0:11:55.372
Okay.

0:11:55.376,0:11:58.201
- I'm going to start seasoning[br]my pork belly with some salt

0:11:58.201,0:11:59.428
to get it started.

0:11:59.428,0:12:01.705
This will help it[br]have more flavor.

0:12:01.705,0:12:03.005
Hey, I want to try.[br]I want to try.

0:12:03.005,0:12:03.861
Put some over here.

0:12:03.861,0:12:04.467
- Where?

0:12:04.467,0:12:05.656
- Here on my wrist.

0:12:07.426,0:12:08.627
- What do you think[br]does it lack?

0:12:09.942,0:12:10.462
- Hey!

0:12:10.462,0:12:12.562
- Just kidding. It's delicious.

0:12:13.356,0:12:14.524
(chuckles)

0:12:14.524,0:12:17.238
- So after I blend this actually,[br]I might cook it

0:12:17.238,0:12:20.897
over low heat just because[br]we work with pork

0:12:20.897,0:12:22.614
right beside it,[br]just for sanitary

0:12:22.614,0:12:24.033
and hygienic purposes.

0:12:24.248,0:12:26.484
- So what I'm doing here,[br]I'm really working

0:12:26.484,0:12:29.963
the salt into those scores[br]that I made.

0:12:30.269,0:12:31.957
This will help ensure[br]a flavorful meat.

0:12:32.189,0:12:39.278
And I'm going to rub in[br]our blended herb vegetable

0:12:39.278,0:12:40.296
spice mix.

0:12:41.031,0:12:43.224
So come join me, Trish.[br]We're going to boat this.

0:12:43.918,0:12:44.958
- Oh, I thought we were done.

0:12:45.456,0:12:46.279
- No, we're going to boat them.

0:12:46.279,0:12:49.340
So I'm going to be covering this[br]with foil at the bottom

0:12:49.340,0:12:51.065
but leaving the skin exposed.

0:12:52.362,0:12:55.155
I'm just going to set this aside[br]and we can set up

0:12:55.155,0:12:56.897
whatever else you have to do.

0:12:56.965,0:12:59.248
- Yeah. I'm just going[br]to clean up the kitchen counters

0:12:59.260,0:13:01.344
so we won't contaminate[br]any food.

0:13:01.357,0:13:04.913
All right. So I realized[br]that the Mojo Verde is best done

0:13:04.913,0:13:08.930
when it's fresh to avoid[br]the herbs from browning,

0:13:08.930,0:13:10.757
so I'll just do that tomorrow.

0:13:10.992,0:13:12.355
And then right now,[br]I'm just going to make

0:13:12.355,0:13:14.188
the simmer, and then[br]you can make your sauce

0:13:14.188,0:13:15.221
and we'll call it a day.

0:13:15.498,0:13:16.075
- Yeah.

0:13:16.594,0:13:21.722
I am making a nice, like,[br]spicy, garlicky Thai sauce

0:13:21.722,0:13:24.518
to top off with our pork later.

0:13:24.523,0:13:27.610
So I'm going to be just mincing[br]some red onions.

0:13:28.167,0:13:30.281
- This is actually really,[br]really simple.

0:13:30.300,0:13:32.076
All we have to do is just wait[br]for it to simmer

0:13:32.076,0:13:35.147
just so we can kill[br]any bacteria or any germs,

0:13:35.147,0:13:37.194
and then we can turn off[br]the fire and let it cool.

0:13:37.344,0:13:39.983
It's already simmering,[br]I'm just going to turn it off

0:13:39.989,0:13:41.801
and set this aside to cool down.

0:13:41.921,0:13:45.086
- So guys, what I'm putting here,[br]just garlic, onion,

0:13:45.408,0:13:48.821
I'm going to add[br]some fish sauce, sugar,

0:13:49.158,0:13:50.952
lime or lemon to taste,

0:13:51.308,0:13:53.657
you can add chilis[br]if you want it spicy,

0:13:53.993,0:13:56.494
but it's also very,[br]very important

0:13:57.051,0:14:00.459
to do this maybe a day before[br]'cause you want those flavors

0:14:00.459,0:14:02.722
to really, you know,[br]get to know each other.

0:14:03.240,0:14:05.233
I think we just got[br]to keep this in the fridge,

0:14:05.233,0:14:07.714
cover it so it doesn't stink up[br]the whole place

0:14:07.714,0:14:08.903
'cause it is fish sauce.

0:14:09.645,0:14:11.260
- We just have to clean up[br]and we're done.

0:14:11.640,0:14:13.506
- Get ready for tomorrow, right?

0:14:13.511,0:14:14.334
- Let's go.

0:14:16.993,0:14:20.687
- I'm going to completely break[br]the treatment of this video,

0:14:20.687,0:14:23.333
and I am so sorry about that.

0:14:23.340,0:14:26.011
I had an absolutely crazy day.

0:14:26.411,0:14:28.694
I just came from a shoot[br]with Dahlia

0:14:28.694,0:14:30.978
and which I'm super grateful for.

0:14:30.993,0:14:33.399
Like, this video is all[br]about being thankful.

0:14:34.094,0:14:36.870
And that was such a great shoot,[br]and it's just great

0:14:36.870,0:14:38.854
at this age—you know,[br]I've been doing this

0:14:38.854,0:14:41.490
for a long time—[br]to kind of still do these projects.

0:14:42.121,0:14:42.898
It's really great.

0:14:43.538,0:14:47.521
But now, as you can see,[br]it is 9:30 p.m.,

0:14:47.521,0:14:49.418
I am absolutely exhausted.

0:14:49.436,0:14:52.847
And tomorrow is when[br]we'll be cooking for everyone.

0:14:52.847,0:14:57.613
And I feel this dinner[br]that we're doing is really special,

0:14:57.613,0:14:59.632
and that's why I'm putting in[br]the extra hours

0:14:59.632,0:15:01.909
and the extra effort[br]to serve good food.

0:15:02.969,0:15:04.801
By now you know what I'm making,[br]so I'm going to go ahead

0:15:04.801,0:15:06.013
and start the prep.

0:15:06.033,0:15:08.986
So really important tonight[br]is to cook the beef cheeks down

0:15:08.986,0:15:10.186
for about 12 hours.

0:15:10.726,0:15:12.726
And then after that,[br]I'm going to start

0:15:12.731,0:15:15.004
my lobster stock,[br]and then figure out

0:15:15.004,0:15:17.057
how to bring[br]those two sauces together.

0:15:17.224,0:15:19.885
The dish is really inspired[br]by a mechado,

0:15:19.885,0:15:21.708
very loosely[br]in terms of flavors,

0:15:21.708,0:15:24.534
and just kind of cleaning that up[br]and thinking of ways

0:15:24.534,0:15:27.409
how would I serve it[br]in a very special

0:15:27.409,0:15:29.497
but still kind of very homey way.

0:15:29.613,0:15:31.454
And I really hope[br]that people like it.

0:15:31.770,0:15:34.086
It's in my head now.[br]I haven't executed it.

0:15:35.425,0:15:37.165
But hopefully,[br]it turns out pretty good.

0:15:38.209,0:15:40.834
So the idea here is to play[br]with the classic flavors

0:15:40.839,0:15:44.133
of what makes a beef mechado[br]and kind of like turn it

0:15:44.446,0:15:45.660
on top of its head.

0:15:46.488,0:15:49.198
And I'm going to be making[br]the beef cheeks

0:15:49.212,0:15:50.731
with your aromatics.

0:15:51.031,0:15:52.867
But I'm not going[br]to be using those aromatics,

0:15:52.867,0:15:54.412
I'm going to be discarding[br]them later.

0:15:55.095,0:15:56.149
But I'm going to cook[br]everything together

0:15:56.149,0:15:58.542
for about 12 hours in the oven,[br]and that's just going

0:15:58.542,0:16:00.122
to give it so much great flavor,

0:16:00.140,0:16:01.328
and then I'm going to put it[br]in the fridge

0:16:01.328,0:16:02.756
and then I'm going[br]to sear them again

0:16:02.756,0:16:05.138
to retain that sauce,[br]and then just clean it up,

0:16:05.138,0:16:07.982
sieve it, mix that[br]with the lobster broth

0:16:07.982,0:16:09.290
that we're making,[br]and that's just going

0:16:09.290,0:16:11.516
to make a really thick,[br]kind of like almost

0:16:11.516,0:16:16.464
au jus like demi-glace sauce[br]which will carry all the flavor

0:16:16.464,0:16:18.285
from all the elements[br]that we're adding there.

0:16:18.285,0:16:19.745
And then, I have to work[br]on a few other things.

0:16:19.745,0:16:22.482
Like, tomorrow,[br]I'll be making an onion

0:16:22.482,0:16:24.667
and ube soubise,[br]so it's just kind of like a...

0:16:24.787,0:16:28.713
Imagine a mashed potato[br]blended with caramelized onions.

0:16:28.720,0:16:30.483
It's beautiful.[br]I've done that before.

0:16:30.603,0:16:32.950
And I think that's it.

0:16:33.315,0:16:35.750
Okay. New day, new apron.

0:16:35.977,0:16:37.557
Feeling slightly rested.

0:16:37.564,0:16:39.205
Got about five hours of sleep.

0:16:39.655,0:16:41.463
Let's check on our prep.

0:16:42.272,0:16:47.718
So here is our lobster stock[br]that's reduced

0:16:47.718,0:16:49.118
for about three hours.

0:16:49.532,0:16:52.679
This thing was full till here[br]so we really reduced it down,

0:16:53.181,0:16:56.559
and it is so intense[br]and beautiful.

0:16:57.825,0:16:58.400
Yum.

0:17:00.079,0:17:01.269
While that's going,[br]we're basically going

0:17:01.269,0:17:03.827
to take our lobster tails[br]right here

0:17:03.827,0:17:06.673
and I'm going to poach that[br]in some butter,

0:17:06.673,0:17:08.867
but I'm going to basically do it[br]in a water bath

0:17:08.867,0:17:10.117
so the temperature[br]is controlled.

0:17:10.117,0:17:12.865
I think I'm going to go[br]for about 54°C

0:17:12.865,0:17:14.701
for about 20 minutes,[br]so this should get

0:17:14.701,0:17:17.617
nice and tender[br]but not like breakaway tender

0:17:17.617,0:17:20.231
and that's just going[br]to infuse all the butter

0:17:20.231,0:17:23.686
into the lobster tails[br]which would be fantastic.

0:17:27.156,0:17:28.922
- We are both assigned[br]to the dessert,

0:17:28.922,0:17:30.603
so we’re in charge[br]of the finale.

0:17:30.603,0:17:34.166
We have to finish...[br]what exactly?

0:17:34.852,0:17:37.927
- I actually am planning[br]to make a carrot cake,

0:17:37.927,0:17:41.315
but then I've watched something[br]on TikTok, Chef,

0:17:41.315,0:17:43.365
wherein he put[br]the whole cheesecake

0:17:43.365,0:17:46.597
in between two layers[br]of carrot cake.

0:17:46.609,0:17:49.143
So I was like, ooh, that's cool.

0:17:49.155,0:17:50.976
Okay. Perfect.[br]I'm going to do that

0:17:50.976,0:17:53.096
but I'm going to make it[br]five layers

0:17:53.096,0:17:55.391
so that'd be around[br]roughly this height,

0:17:56.099,0:17:57.837
so it'll really be[br]the centerpiece.

0:17:57.837,0:17:59.597
- So when you see it,[br]you won’t know

0:17:59.597,0:18:02.970
if there's a wedding[br]or a birthday—

0:18:02.970,0:18:04.278
no clue at all.

0:18:04.671,0:18:05.849
What's the frosting going to be?

0:18:06.134,0:18:08.423
- The frosting is going[br]to be cream cheese as well.

0:18:09.726,0:18:11.689
But it's a light[br]cream cheese frosting,

0:18:12.021,0:18:14.269
so not too overwhelm[br]the cream cheese

0:18:14.269,0:18:15.812
and the cheesecake[br]on the center.

0:18:15.823,0:18:18.803
And then, I'm planning[br]to have a sauce

0:18:18.803,0:18:20.374
that would go with it.

0:18:20.572,0:18:22.122
And then,[br]maybe like individual...

0:18:22.122,0:18:23.111
- Sweet and sour?

0:18:23.111,0:18:24.275
(laughs)

0:18:24.355,0:18:26.911
- Or barbeque, teriyaki.[br]- Adobo. Humba.

0:18:26.911,0:18:29.508
- A spiced butterscotch sauce.

0:18:30.321,0:18:32.086
- My only request[br]is there'd be no raisins.

0:18:32.590,0:18:34.612
- No, it's okay.[br]I don't like raisins either.

0:18:35.382,0:18:36.751
- That's why we're a pair.

0:18:36.773,0:18:37.857
So for me...

0:18:38.460,0:18:41.149
She's going to be making[br]the centerpiece—carrot cake.

0:18:41.149,0:18:42.735
She's going to make it[br]beautiful for sure.

0:18:42.742,0:18:43.693
For mine...

0:18:44.363,0:18:45.431
I don't know if I'm going[br]to say it right.

0:18:45.431,0:18:47.850
I'm sure I'm saying it wrong,[br]so Erwan can just

0:18:47.850,0:18:50.265
correct me tomorrow.

0:18:50.285,0:18:52.491
It's called Vacherin Au Citron.

0:18:52.523,0:18:53.291
So basically it's a...

0:18:53.291,0:18:54.047
- Fancy.

0:18:54.047,0:18:54.723
- Fancy.

0:18:54.723,0:18:55.359
- Fancy.

0:18:55.359,0:18:57.174
- That's why it's very...

0:18:57.174,0:18:59.178
It looks complicated[br]but it's only complicated

0:18:59.178,0:19:01.929
because there[br]are multiple components to it.

0:19:01.929,0:19:04.353
So I'm going to be making[br]lemon sorbet,

0:19:04.353,0:19:08.467
lemon curd, meringue,[br]and some lemon syrup.

0:19:08.479,0:19:10.182
So it's all going to go together.

0:19:10.193,0:19:11.467
- I love how fresh it is.

0:19:11.472,0:19:12.075
- Right?

0:19:12.075,0:19:14.222
So some are fresh[br]and some are not fresh.

0:19:14.222,0:19:15.017
(laughs)

0:19:15.587,0:19:20.943
- Okay. So the beauty[br]of this recipe that we'll do

0:19:20.949,0:19:23.949
is that you can actually[br]make this ahead of time.

0:19:23.949,0:19:28.064
So this is sour cream,[br]just for added acidity.

0:19:28.064,0:19:30.139
You can use heavy cream[br]if it's not available.

0:19:30.139,0:19:31.545
- How do they add the acidity?

0:19:31.556,0:19:35.623
- If you only have cream,[br]you can actually add, like,

0:19:35.623,0:19:40.876
for a cup of cream,[br]a tablespoon of your acid,

0:19:40.876,0:19:42.383
so lemon or vinegar.

0:19:42.383,0:19:46.260
And then, I have here[br]three blocks of cream cheese

0:19:46.261,0:19:49.088
and some white sugar.

0:19:49.088,0:19:51.410
And then, vanilla,[br]it depends on what you want,

0:19:51.410,0:19:53.149
you can also use lemon extract.

0:19:53.564,0:19:55.428
And then, two eggs.

0:19:55.428,0:19:56.161
- All right. Cool.

0:19:56.161,0:19:57.608
- And then, just cream[br]everything together,

0:19:57.608,0:19:59.242
and then that's it.

0:19:59.248,0:20:02.943
- So the first thing I can do[br]is actually the lemon curd.

0:20:02.943,0:20:06.215
It's not the easiest.[br]The easiest is the lemon syrup.

0:20:07.014,0:20:09.206
And so for this one,[br]I need a lot of sugar.

0:20:09.409,0:20:10.349
It would be enough.

0:20:12.226,0:20:15.223
And it’s like making[br]pastry cream

0:20:15.223,0:20:19.191
but with more of that[br]sour tingling style.

0:20:19.934,0:20:22.585
Plus the lemon juice[br]we squeezed earlier.

0:20:22.740,0:20:24.536
- So I'm just adding[br]my sour cream, Chef,

0:20:24.544,0:20:25.322
to this one.

0:20:26.038,0:20:29.016
And then, we're going[br]to whip this again

0:20:29.026,0:20:31.313
while I prepare the eggs.

0:20:31.485,0:20:32.178
- I love it.

0:20:32.354,0:20:33.549
So while you're preparing[br]the eggs...

0:20:33.928,0:20:36.005
So this process,[br]it's called tempering.

0:20:36.013,0:20:38.433
It's usually not done[br]for lemon curd.

0:20:38.441,0:20:40.801
Usually, for lemon curd,[br]it’s all in one go.

0:20:40.801,0:20:42.937
Just one pot,[br]mix everything together

0:20:42.937,0:20:48.154
until they form the thickness[br]or consistency you prefer.

0:20:48.160,0:20:52.077
Then, slowly,[br]so tempering cooks your eggs

0:20:52.090,0:20:55.282
without coagulating everything,[br]making the temperature equal

0:20:55.282,0:20:56.597
for both liquids.

0:20:56.597,0:20:58.821
And then from there,[br]put it back.

0:21:01.661,0:21:04.157
Right. So the texture[br]that I want isn't there yet

0:21:04.161,0:21:09.860
but at this moment,[br]I'll add half a cup of butter.

0:21:10.808,0:21:14.601
So yeah, lemon curd[br]is full of sugar and fat,

0:21:14.612,0:21:18.325
but you don't eat a lot of it[br]when it's put

0:21:18.325,0:21:19.752
into the pastry.

0:21:19.767,0:21:22.798
Usually, just dot it[br]or a tablespoon.

0:21:23.155,0:21:25.093
- So one egg at a time.

0:21:25.953,0:21:28.435
Then, I'm going to add[br]our vanilla flavor.

0:21:31.508,0:21:34.380
- So my consistency,[br]I don't want it to be like

0:21:34.405,0:21:37.036
the spread curd.

0:21:37.054,0:21:39.258
So I just want it[br]to be sauce consistency

0:21:39.258,0:21:40.555
which is this.

0:21:42.283,0:21:44.067
I'll finish it up[br]with some zest.

0:21:44.959,0:21:47.768
All right. So that's it.[br]This is my first component.

0:21:48.082,0:21:52.760
For this one, my batter is done.

0:21:54.217,0:21:56.130
- Okay. We'll make[br]the lemon sorbet.

0:21:56.140,0:21:58.218
So equal parts of lemon[br]and water.

0:21:58.418,0:21:59.532
Lemon juice.

0:22:00.291,0:22:03.765
So noisy. What is that?[br]So annoying.

0:22:05.051,0:22:09.639
- So I'm going to do[br]a bain-marie for my cheesecake.

0:22:09.757,0:22:12.708
If there's no bain-marie,[br]it's going to rise quickly

0:22:12.708,0:22:16.095
and that's going to crack,[br]and then it's going to burn.

0:22:16.095,0:22:17.056
- Who is Marie?

0:22:17.486,0:22:19.636
So ice cream,[br]obviously it comes from...

0:22:20.128,0:22:22.626
It has to have a base[br]called crème anglaise.

0:22:22.626,0:22:26.568
Crème anglaise is milk-based,[br]sometimes cream,

0:22:26.568,0:22:28.550
and you usually thicken it[br]with egg yolk

0:22:28.550,0:22:30.799
and sweetened with sugar,[br]flavored with vanilla beans,

0:22:30.799,0:22:33.255
or whatever flavor[br]you might prefer.

0:22:33.255,0:22:37.226
Now, sorbet is more[br]of just the juice.

0:22:38.428,0:22:41.542
So let's say lemon sorbet—[br]lemon juice, water, sugar.

0:22:41.566,0:22:44.801
So the thing is,[br]it doesn't freeze like ice cream.

0:22:44.818,0:22:46.931
With sorbet,[br]it's like you're making ice.

0:22:46.931,0:22:50.188
It’s like making ice candy,[br]but fancier.

0:22:51.184,0:22:53.371
People usually say,[br]"There's so much sugar."

0:22:53.380,0:22:55.094
You're not going to eat[br]the whole cake, right?

0:22:57.190,0:22:58.143
I'm not mad.

0:22:58.428,0:22:59.142
Because!

0:22:59.142,0:23:00.279
(laughs)

0:23:01.047,0:23:03.065
What I like about[br]this machine thing,

0:23:03.082,0:23:05.289
it's really just like[br]you're making ice candy

0:23:05.289,0:23:06.395
and it'll handle it.

0:23:06.416,0:23:08.301
Cover this, put it[br]in the freezer,

0:23:08.312,0:23:09.540
and hopefully, it solidifies.

0:23:09.822,0:23:12.012
So next, we're going[br]to make meringue.

0:23:12.219,0:23:12.921
- Meringue.

0:23:12.921,0:23:15.698
- And I just wanted it[br]to provide the texture

0:23:15.698,0:23:16.831
on our whole dessert.

0:23:17.519,0:23:19.373
Just helps stabilize[br]the egg whites.

0:23:26.543,0:23:29.893
Add a pinch of salt[br]and we'll mix it on medium.

0:23:31.301,0:23:34.592
Now that I have microbubbles,[br]I'll gradually add my sugar.

0:23:35.024,0:23:37.538
We don't dump it in[br]all in one go,

0:23:37.538,0:23:40.009
that's because you're going[br]to destroy all the bubbles

0:23:40.009,0:23:40.895
that you've made.

0:23:40.920,0:23:42.071
So just do it slowly.

0:23:43.608,0:23:47.154
All right. So this is[br]the right consistency

0:23:47.154,0:23:48.273
I'm looking for.

0:23:49.416,0:23:51.542
- Wow![br]- It's stiff but soft.

0:24:00.749,0:24:03.235
- So now, it's time for frosting.

0:24:03.243,0:24:04.246
Cream cheese.

0:24:04.513,0:24:06.699
I'm going to cream this first.

0:24:06.839,0:24:08.127
Oh, shoot. Wait.

0:24:10.244,0:24:11.437
I'll check my cake first.

0:24:11.437,0:24:12.438
- I'll take care of this.

0:24:15.738,0:24:16.601
- I'm back.

0:24:16.838,0:24:18.354
- And better than ever.

0:24:18.549,0:24:20.589
- Time to add the butter.

0:24:20.827,0:24:23.411
This is softened,[br]so I prefer the butter

0:24:23.411,0:24:25.503
to be softened[br]rather than the cream cheese

0:24:25.503,0:24:28.415
because we need the cream cheese[br]to be more stable

0:24:28.415,0:24:29.408
than the butter.

0:24:29.416,0:24:31.899
We're just going[br]to cream both together.

0:24:32.580,0:24:36.494
So we're going to add[br]our vanilla for flavor.

0:24:36.982,0:24:37.959
Okay.

0:24:38.389,0:24:39.979
This looks better now.

0:24:39.983,0:24:42.123
It's now time to assemble[br]our cake.

0:24:42.573,0:24:48.384
So I love to add glucose[br]at the base

0:24:49.333,0:24:54.741
so this acts as a glue[br]later on to our cake.

0:24:54.775,0:24:57.807
So this is now the first layer.

0:24:58.049,0:24:59.165
Thank you, Chef.

0:24:59.490,0:25:00.729
So just that.

0:25:08.475,0:25:10.013
Second layer in.

0:25:12.854,0:25:15.023
Then, it's time[br]for the cheesecake.

0:25:22.893,0:25:25.051
See, it's so tall already.

0:25:25.622,0:25:28.140
Is this already[br]centerpiece-worthy, Chef?

0:25:28.148,0:25:28.984
- Attraction.

0:25:32.454,0:25:37.266
- One tip that I like[br]for the top layers to not fall,

0:25:37.266,0:25:39.888
especially since[br]the carrot cake is heavy,

0:25:39.893,0:25:41.361
is to use dowels.

0:25:41.361,0:25:45.779
So my favorite type of dowel[br]for this type of cake

0:25:45.779,0:25:47.171
is boba straws.

0:25:47.559,0:25:48.595
Two dowels.

0:25:51.221,0:25:53.715
Push it using the excess dowel.

0:25:53.859,0:25:56.257
Another one. Push it.

0:25:56.639,0:25:58.670
Then, we're going[br]to crumb coat our cake

0:25:58.670,0:26:01.243
with the rest of our frosting.

0:26:01.366,0:26:03.875
Experts, like my mom,[br]she doesn't do crumb coat,

0:26:03.875,0:26:04.768
just that.

0:26:04.799,0:26:07.411
- So after this,[br]just the crumb coat and...

0:26:07.411,0:26:08.992
- A light crumb coat,[br]and then I'm going

0:26:08.992,0:26:12.616
to finish everything tomorrow,[br]and then that's it.

0:26:30.593,0:26:32.629
- Close the door, please.[br]Is this how you are at home?

0:26:32.629,0:26:33.243
- I'm sorry.

0:26:33.292,0:26:34.244
(chuckles)

0:27:04.184,0:27:05.392
- That should come right off.

0:27:05.401,0:27:06.030
Aw!

0:27:07.867,0:27:08.987
- You thought I was mad.

0:27:09.605,0:27:10.832
(sobs)

0:27:11.748,0:27:12.860
- It's delicious.

0:27:26.885,0:27:28.391
(laughs)

0:27:33.069,0:27:35.605
- Okay. So to start[br]and to awaken the palate,

0:27:35.617,0:27:38.290
I present you[br]my tropical crunch ceviche.

0:27:39.874,0:27:42.861
It features lapu-lapu[br]and shrimp for seafood

0:27:42.867,0:27:45.980
and it's marinated in a mixture[br]of citrus mix

0:27:45.980,0:27:47.779
which is calamansi and lemon.

0:27:47.779,0:27:51.522
And it's then tossed[br]in a vibrant mix of pomelo,

0:27:51.522,0:27:55.666
mangoes, cucumbers,[br]tomatoes, and red onions.

0:27:55.764,0:28:01.653
Then for the crunch,[br]I made some crispy wanton chips.

0:28:01.659,0:28:03.964
You can either dip it[br]or crumble it,

0:28:03.964,0:28:05.228
however you like. So, enjoy.

0:28:05.228,0:28:06.856
(applauds)

0:28:07.596,0:28:11.442
I'm really thankful[br]for the guidance, support,

0:28:11.442,0:28:13.220
and your brilliant creativity.

0:28:13.227,0:28:15.337
Being around[br]such talented people

0:28:15.337,0:28:18.211
makes me feel inspired everyday,[br]and I just can't wait

0:28:18.211,0:28:19.641
to learn more from you all.

0:28:19.807,0:28:20.575
Thank you.

0:28:20.843,0:28:21.803
Thank you so much.

0:28:21.814,0:28:22.855
(applauds)

0:28:22.855,0:28:26.150
- As a fan of retro cooking,[br]this is a 70s inspired

0:28:26.150,0:28:26.922
deviled eggs.

0:28:26.922,0:28:28.870
So pan-cooked fried egg whites[br]at the bottom.

0:28:29.560,0:28:32.376
You have a roasted bell pepper[br]cream mixture on top,

0:28:32.382,0:28:35.970
followed by a Nuoc Cham[br]buffalo glaze that's kind

0:28:35.970,0:28:39.196
of like a fusion between Thai[br]and American cuisine.

0:28:39.526,0:28:41.957
Then, it's finished off[br]with tarragon and chives.

0:28:41.957,0:28:43.037
(applauds)

0:28:43.037,0:28:44.831
I am really thankful for...

0:28:45.574,0:28:50.673
maybe the opportunity[br]that I am able to work

0:28:50.673,0:28:55.206
with a team that is driven[br]with a vision to promote

0:28:55.206,0:28:58.559
Filipino cuisine/heritage[br]in general.

0:28:58.559,0:28:59.916
(applauds)

0:29:00.631,0:29:02.239
- Oh my gosh.

0:29:07.907,0:29:08.659
- Oh, yeah.

0:29:08.675,0:29:09.814
Try my pork belly.[br]- Yummy?

0:29:09.814,0:29:10.519
Not too much?

0:29:11.729,0:29:12.914
- It needs the fish sauce.

0:29:14.483,0:29:15.614
Juicy, tender?

0:29:17.227,0:29:17.926
- That's good.

0:29:20.356,0:29:21.194
- Whoa!

0:29:21.194,0:29:22.753
- Wow.

0:29:23.986,0:29:28.078
- So here I have[br]a whole roast pork belly

0:29:28.078,0:29:29.486
with Thai-inspired flavors.

0:29:29.504,0:29:31.249
So I flavored it[br]with a kaffir lime,

0:29:31.249,0:29:34.543
lemongrass, ginger, garlic,[br]and season it with salt,

0:29:34.543,0:29:38.815
dried it for about two days,[br]and cooked it really nice

0:29:38.815,0:29:39.573
and slow.

0:29:39.573,0:29:41.760
On the side, you have[br]Thai fish sauce.

0:29:42.198,0:29:45.078
I'm really thankful[br]for your patience

0:29:45.078,0:29:47.959
and your motivation,[br]and just your spirit of work

0:29:47.959,0:29:50.882
really inspired us[br]to just become better

0:29:50.882,0:29:57.171
at our jobs and just try[br]to deliver what you guys

0:29:57.171,0:29:57.938
see in us.

0:29:58.108,0:30:01.035
And we believe, and I believe[br]that you see greatness

0:30:01.035,0:30:02.354
in each and every one of us.

0:30:02.360,0:30:04.101
So I'm very, very thankful[br]for that.

0:30:04.101,0:30:04.767
- Amen.

0:30:04.767,0:30:06.168
(applauds)

0:30:07.326,0:30:09.904
- So I've made a Mojo Verde[br]rice pilaf,

0:30:09.904,0:30:13.159
so it's basically herbs[br]that were blended together

0:30:13.159,0:30:14.759
and we cooked the rice in it.

0:30:15.079,0:30:16.944
And then, we also have[br]a side salad to go with it,

0:30:16.944,0:30:19.160
so you have your vegetables[br]for the day.

0:30:19.160,0:30:21.436
And it's topped[br]with the mango dressing. Yes.

0:30:21.436,0:30:23.630
For that Thai-inspired flavor.

0:30:23.839,0:30:26.563
So 2024 was[br]a different year for me,

0:30:26.563,0:30:28.174
probably one[br]of the beat years of my life,

0:30:28.174,0:30:30.605
and it started off[br]very differently,

0:30:30.605,0:30:32.377
I didn't think[br]I would be here today.

0:30:32.377,0:30:34.262
And I'm thankful for each[br]and every one of you—

0:30:34.262,0:30:38.795
producers, videographers,[br]editors, everybody,

0:30:38.795,0:30:41.402
including those who work[br]on and off camera,

0:30:41.402,0:30:43.305
I'm so, so, so grateful[br]because of your patience.

0:30:43.305,0:30:45.974
And 2024 is full[br]of big milestones for me

0:30:45.974,0:30:48.350
and you guys are definitely[br]one for the books.

0:30:48.350,0:30:51.052
So thank you and I hope[br]we continue to work together.

0:30:51.262,0:30:52.902
(applauds)

0:30:57.020,0:30:58.114
- Oh, wow.

0:30:58.469,0:31:00.417
(laughs)

0:31:00.568,0:31:01.693
- That's Jennifer Coolidge.

0:31:01.740,0:31:02.933
(laughs)

0:31:03.425,0:31:04.529
- Only in the bedroom.

0:31:06.593,0:31:07.285
That's good.

0:31:07.285,0:31:08.139
- Whoo!

0:31:08.450,0:31:09.397
(applauds)

0:31:09.397,0:31:11.340
- That's the go signal, guys.[br]Let's eat!

0:31:13.761,0:31:15.334
- Yeah. The pork's next level, Seth.

0:31:17.548,0:31:19.149
- That is so good.

0:31:19.269,0:31:19.911
Wow.

0:31:22.717,0:31:23.940
- So my dad knew him.

0:31:24.202,0:31:25.804
So we would go on his boat.

0:31:27.394,0:31:28.587
- So, guys, what do you think?

0:31:29.564,0:31:31.778
- Woah, so confident.

0:31:33.904,0:31:34.838
- You were crying.

0:31:37.521,0:31:38.195
- Hey!

0:31:39.288,0:31:40.681
(laughs)

0:31:40.725,0:31:42.894
- You know that rice cake[br]in front of the...

0:31:42.894,0:31:45.958
- So obviously my favorite[br]is the kinilaw, or ceviche.

0:31:46.338,0:31:49.225
I finished one entire bowl.

0:31:50.968,0:31:51.591
- Wow.

0:31:51.695,0:31:52.706
(laughs)

0:31:52.825,0:31:55.923
- But everything's so good.[br]As in. Seth, the sauce

0:31:55.926,0:31:57.439
is super gamechanger.

0:31:57.649,0:31:59.750
Super delicious. Promise.[br]No joke.

0:32:00.307,0:32:01.915
I'm thankful for the growth.

0:32:01.915,0:32:04.511
I'm just super lucky[br]to be surrounded by people

0:32:04.511,0:32:06.508
who are very passionate[br]in what they do,

0:32:06.508,0:32:09.220
and it's always[br]another learning experience

0:32:09.220,0:32:10.848
everyday with the team.

0:32:14.148,0:32:15.290
- Don't hurt yourself.

0:32:20.734,0:32:23.243
- So the dish[br]that we made today,

0:32:23.820,0:32:26.358
the idea was[br]how can you put together

0:32:26.358,0:32:28.173
two dishes that I grew up with[br]that I really

0:32:28.179,0:32:30.630
have strong memories with[br]which is a beef mechado

0:32:32.111,0:32:34.309
and the only dish my dad[br]ever taught me

0:32:34.309,0:32:37.711
which was Homard à l'Armoricaine[br]which is the only dish

0:32:37.715,0:32:40.214
he ever taught me how to make[br]but it's absolutely delicious.

0:32:40.214,0:32:43.524
And I found those flavors[br]to be very kind of synonymous

0:32:43.529,0:32:44.982
so that's what I kind[br]of played with.

0:32:44.982,0:32:48.652
So you have veal cheeks,[br]I added 'Nduja.

0:32:48.851,0:32:53.262
And then, Homard à l'Armoricaine[br]is a tomato-based stew,

0:32:53.273,0:32:55.080
a lobster stew[br]from France as well.

0:32:55.080,0:32:57.392
Both of those stocks[br]came together,

0:32:57.392,0:32:59.376
and then cooked down[br]into really thick,

0:32:59.376,0:33:00.543
kind of like fatty sauce.

0:33:00.543,0:33:01.455
That's why I didn't put[br]too much of it

0:33:01.455,0:33:02.380
'cause it's quite intense.

0:33:03.109,0:33:05.226
And then, I sous vided[br]and poached...

0:33:05.233,0:33:08.178
butter poached the lobsters,[br]and I really cooked down

0:33:08.178,0:33:09.538
the veal very nice and tender.

0:33:09.538,0:33:11.070
And that's served[br]with betel nut.

0:33:11.095,0:33:12.854
Betel nut is what they use[br]when they make nganga

0:33:12.854,0:33:15.392
in like Visayas and stuff,[br]and they chew tobacco.

0:33:15.392,0:33:17.186
So that's the leave[br]I used to kind of deep fry.

0:33:17.186,0:33:18.895
So that's another Filipino element[br]on the plate.

0:33:20.715,0:33:22.002
And yeah. So the idea[br]was to kind of present

0:33:22.005,0:33:23.397
those two cultures in one dish.

0:33:23.694,0:33:27.172
And then, we have soubise.[br]Soubise is a French sauce

0:33:27.178,0:33:29.633
of caramelized onions[br]that's kind of blended

0:33:29.633,0:33:33.355
at a high speed[br]with cream and milk

0:33:33.355,0:33:34.434
which is really nice.

0:33:34.442,0:33:37.023
And then, I added[br]natural ube to it;

0:33:37.023,0:33:38.363
there's no coloring there.

0:33:38.371,0:33:39.937
So it's kind of like a mashed...

0:33:40.412,0:33:42.128
It looks like ube halaya[br]but it's not,

0:33:42.128,0:33:43.206
it's a savory version.

0:33:43.228,0:33:45.992
So it's soubise mixed[br]with an ube mash.

0:33:46.152,0:33:47.985
So those two things[br]come together nicely.

0:33:47.994,0:33:49.101
- So what are you grateful for?

0:33:49.241,0:33:50.697
(laughs)

0:33:51.067,0:33:52.526
- Whoo!

0:33:53.924,0:33:56.424
- In my life, I've never[br]really believed so much

0:33:56.424,0:33:59.987
in something that I was doing,[br]and that belief

0:33:59.987,0:34:02.121
would not be possible[br]with the team

0:34:02.121,0:34:03.760
that we've built over the years.

0:34:03.900,0:34:06.826
Yes, that team has grown,[br]has changed,

0:34:06.839,0:34:08.903
the dynamics are always[br]more complicated

0:34:08.903,0:34:10.937
the more the number[br]of people that you bring

0:34:10.937,0:34:13.106
into a team, but I really[br]do think that

0:34:13.106,0:34:15.904
the instinct, the flexibility,[br]and everything

0:34:15.904,0:34:19.651
that we started with[br]is still very much at the core

0:34:19.651,0:34:20.741
of what we do.

0:34:21.323,0:34:23.085
I really believe in kind[br]of all the work

0:34:23.085,0:34:23.917
that we're doing.

0:34:23.946,0:34:25.711
I think it's fantastic.[br]I think we're doing something

0:34:25.711,0:34:27.868
that's never been done[br]in the Philippines.

0:34:27.894,0:34:30.945
And you know, I've always hated[br]when people said,

0:34:30.945,0:34:33.127
you know, "Ah, it's good enough[br]for the Philippines."

0:34:33.127,0:34:35.867
Like, that was always something[br]I kind of nod at,

0:34:35.867,0:34:37.672
that pissed me off,[br]and I think we're proving

0:34:37.672,0:34:39.995
that quote wrong in general.

0:34:40.105,0:34:41.875
And that's something[br]that wouldn't be possible

0:34:41.875,0:34:42.589
with anyone...

0:34:42.589,0:34:45.108
everyone at this table[br]and everyone that's not

0:34:45.122,0:34:47.037
on this table,[br]that couldn't join us today.

0:34:47.337,0:34:49.830
So thank you very much[br]for kind of believing

0:34:49.830,0:34:51.838
in this journey with me as well.

0:34:52.406,0:34:54.707
I know we operate[br]at a very high pace

0:34:54.719,0:34:56.491
and at a high speed,[br]but I think it's something

0:34:56.491,0:35:00.406
that we can all agree that,[br]you know, we're very lucky

0:35:00.406,0:35:02.874
to be put in this position as well,[br]to do things

0:35:02.874,0:35:04.033
that we're passionate about.

0:35:04.763,0:35:05.646
So thank you all.

0:35:05.668,0:35:06.975
(cheers and applauds)

0:35:08.055,0:35:08.782
- Delicious.

0:35:12.056,0:35:15.056
- I can eat the ube, like,[br]by itself.

0:35:17.638,0:35:21.849
- So I super love this dish[br]'cause I can taste the flavors

0:35:21.859,0:35:24.909
of Filipino and French.

0:35:25.201,0:35:26.771
I can eat it as is.

0:35:26.926,0:35:30.023
First, I'm grateful[br]for the kitchen team

0:35:30.023,0:35:34.444
for working so hard[br]and preparing everything

0:35:34.444,0:35:35.882
that's on the table right now.

0:35:36.022,0:35:37.624
Everything was so good.

0:35:38.035,0:35:42.211
I'm also grateful[br]for the whole TFKI team

0:35:42.211,0:35:44.897
'cause everyone is so passionate[br]and it's actually

0:35:44.897,0:35:47.785
super inspiring,[br]and it pushes me

0:35:47.785,0:35:49.801
to become better each day.

0:35:49.801,0:35:51.163
- Yeah!

0:35:53.030,0:35:57.926
- I’ve been in the industry[br]for over 10 years,

0:35:57.926,0:36:00.743
and out of all the shoots[br]I’ve been to—

0:36:00.743,0:36:05.291
so many shoots—[br]this is the only production

0:36:05.302,0:36:07.491
that I’ve truly[br]taken great care of.

0:36:07.661,0:36:09.562
(applauds)

0:36:09.577,0:36:10.994
(cheers)

0:36:13.706,0:36:18.401
So looking forward[br]to more years to come.

0:36:18.414,0:36:20.592
(cheers and applauds)

0:36:21.976,0:36:25.665
- All right. So we are team dessert—[br]Nica and Marts.

0:36:26.620,0:36:28.293
So the first one,[br]the one in front of you,

0:36:28.293,0:36:30.683
it's Vacherin Au Citron.[br]Is it correct?

0:36:31.324,0:36:31.891
- Vacherin.

0:36:31.891,0:36:33.485
- Vacherin Au Citron.

0:36:33.729,0:36:36.025
Basically, it's like[br]an ice cream cake

0:36:36.025,0:36:37.617
but with all lemon.

0:36:37.636,0:36:40.681
So it's meringue,[br]it's lemon curd,

0:36:40.681,0:36:43.956
lemon sorbet,[br]and mint and basil syrup.

0:36:43.956,0:36:46.825
All house-made,[br]all sour but sweet.

0:36:47.038,0:36:50.604
And whenever I make dishes[br]for people,

0:36:50.604,0:36:51.928
it always comes from...

0:36:51.978,0:36:52.613
Sorry, Seth.

0:36:52.613,0:36:55.409
It always comes from memory[br]and experience.

0:36:55.782,0:36:58.660
So this was the last recipe[br]I developed

0:36:58.660,0:37:00.589
with a good friend of mine[br]before he passed away.

0:37:02.623,0:37:05.138
And things like that,[br]I love serving to people

0:37:05.138,0:37:06.223
I really like.

0:37:06.250,0:37:09.271
So this one's for everyone here.[br]I hope you guys like it.

0:37:10.231,0:37:11.295
- What are you grateful for?

0:37:11.295,0:37:14.368
- I am thankful for each[br]and every one of you here.

0:37:15.940,0:37:17.706
You guys are very patient[br]with each other,

0:37:17.706,0:37:21.567
you always listen to,[br]you know, instructions,

0:37:21.567,0:37:24.481
criticisms, or even affirmations[br]which is great.

0:37:24.487,0:37:25.861
- Thank you, Chef!

0:37:25.907,0:37:27.210
(applauds)

0:37:27.311,0:37:28.396
- The centerpiece.

0:37:28.688,0:37:34.774
- Okay. So after[br]a refreshing dessert from Chef,

0:37:34.774,0:37:39.775
so we want to close[br]and end this wonderful

0:37:39.775,0:37:43.219
Thanksgiving dinner[br]on a warm and sweet note,

0:37:43.219,0:37:46.935
so that's why I chose[br]a merry cheesecake stuffed

0:37:46.935,0:37:47.925
carrot cake.

0:37:47.946,0:37:50.344
So in the middle[br]of our carrot cake,

0:37:50.344,0:37:54.098
there's a whole cheesecake.[br]It's frosted with

0:37:54.098,0:37:57.860
a very nice and light[br]cream cheese frosting.

0:37:57.863,0:38:00.537
Just to have it[br]all come together,

0:38:00.537,0:38:03.146
there's a spiced[br]butterscotch sauce

0:38:03.146,0:38:05.469
that you can drizzle on top.

0:38:05.469,0:38:07.843
So I'm very grateful[br]for the entire team

0:38:07.843,0:38:11.720
because you believed in me[br]even if I had doubts

0:38:11.720,0:38:12.755
with myself.

0:38:12.755,0:38:15.891
And I'm just very thankful[br]for each and every one of you.

0:38:15.981,0:38:18.939
And hopefully, it's going[br]to be a fruitful 2025.

0:38:18.955,0:38:20.285
(cheers)

0:38:35.253,0:38:36.455
- What I'm grateful for...

0:38:36.821,0:38:44.512
Someone once asked me,[br]“Your family is amazing,”

0:38:44.512,0:38:45.510
they said.

0:38:48.385,0:38:52.313
My answer to that was,[br]it all boils down

0:38:52.313,0:38:53.590
to where you came from.

0:38:53.899,0:38:57.583
Of course, before you built[br]that family, you had work,

0:38:57.583,0:39:01.851
and through that work,[br]you fought for your family.

0:39:01.855,0:39:05.287
That’s what people[br]see now, right?

0:39:05.555,0:39:08.535
So it all goes back[br]to where I came from,

0:39:08.535,0:39:10.196
and I’m grateful for myself.

0:39:10.427,0:39:12.238
Like, Hans,[br]I’m grateful for myself.

0:39:12.242,0:39:13.354
You know why?

0:39:13.354,0:39:17.338
Because I arrived[br]an hour and a half early

0:39:17.338,0:39:19.157
to shoot BTS for Erwan.

0:39:19.680,0:39:22.737
That one and a half hours—[br]when the camera operator

0:39:22.737,0:39:27.119
was late, the DOP said to me,

0:39:27.126,0:39:30.386
“Monn, can you handle[br]this camera?”

0:39:30.403,0:39:34.034
And from that day on,[br]I’ve been grateful for myself

0:39:34.034,0:39:36.919
because that’s the day I met E.

0:39:36.940,0:39:40.081
And on that day, he asked[br]if I had a passport.

0:39:40.858,0:39:46.458
That same day, I locked in[br]my flight to Taiwan

0:39:46.458,0:39:50.100
for my first job with Erwan.

0:39:50.935,0:39:57.508
Because I showed up so early,[br]I got that opportunity,

0:39:57.508,0:39:59.797
and that’s the reason[br]I’m here today.

0:40:00.237,0:40:04.153
So the lesson for everyone is,[br]whatever opportunity

0:40:04.153,0:40:06.726
comes your way, be grateful.

0:40:06.734,0:40:10.004
And I’m grateful[br]because we’ve grown so much.

0:40:10.017,0:40:13.486
When I walk into the office,[br]I’m greeted warmly—

0:40:13.486,0:40:14.762
everyone is welcoming.

0:40:15.142,0:40:20.180
There’s no one in a bad mood,[br]no one complaining

0:40:20.191,0:40:22.576
about their life,[br]because we’re all putting out

0:40:22.576,0:40:25.075
the same positive energy[br]for each other.

0:40:25.501,0:40:29.134
And I’m grateful because[br]we all lift each other up—

0:40:29.142,0:40:31.991
not drag each other down,[br]but help each other rise.

0:40:32.324,0:40:37.342
Thank you, Erwan,[br]because wherever this attitude

0:40:37.342,0:40:42.628
comes from, for sure,[br]it’s because of our boss.

0:40:43.136,0:40:46.043
If he were a jerk,[br]we’d all be jerks, right?

0:40:46.043,0:40:50.289
For sure. E, thank you.[br]Love you, man. Thank you.

0:40:50.301,0:40:52.954
And we’re going to grow[br]even more, for sure.

0:40:52.959,0:40:54.124
Thank you, thank you, thank you.

0:40:54.364,0:40:55.779
(applauds)

0:40:56.834,0:41:00.083
- You gave me the chance[br]to fulfill my dreams.

0:41:00.801,0:41:01.448
Oh, sorry.

0:41:01.448,0:41:03.076
(laughs)