1 00:00:00,064 --> 00:00:01,492 - Oh, [ _ ]! Why is it smoking? 2 00:00:01,795 --> 00:00:02,181 - Huh? 3 00:00:03,214 --> 00:00:03,936 Oh my god! 4 00:00:03,961 --> 00:00:04,547 (screams) 5 00:00:05,260 --> 00:00:06,775 - In this episode, we are doing things 6 00:00:06,800 --> 00:00:07,997 a little differently. 7 00:00:08,022 --> 00:00:10,450 We will be cooking a beautiful dinner 8 00:00:10,450 --> 00:00:12,768 for all our hard working producers here 9 00:00:12,768 --> 00:00:15,088 at The Fat Kid Inside Studios and FEATR Media 10 00:00:15,088 --> 00:00:18,437 and hopefully inspire you all in the type of dishes and food 11 00:00:18,437 --> 00:00:20,275 that you can cook for your family and friends 12 00:00:20,275 --> 00:00:21,442 during this holidays. 13 00:00:21,442 --> 00:00:22,706 So from us to you— 14 00:00:22,706 --> 00:00:25,035 - [Everyone] Happy Holidays! 15 00:00:38,359 --> 00:00:40,860 - So it's been a logistical nightmare, apparently, 16 00:00:40,860 --> 00:00:44,141 all these tired, beautiful, happy faces. 17 00:00:44,245 --> 00:00:47,348 We did a lot of the preps, you guys did the preps yesterday. 18 00:00:47,373 --> 00:00:48,197 - Yes. 19 00:00:48,222 --> 00:00:49,896 - So they prepped in the studio yesterday. 20 00:00:50,071 --> 00:00:52,505 I was coming from a shoot so I had to prep at home 21 00:00:52,505 --> 00:00:53,505 last night. 22 00:00:53,957 --> 00:00:56,740 This is the first time we're actually properly cooking 23 00:00:56,740 --> 00:00:57,503 for each other. 24 00:00:57,503 --> 00:00:59,732 I feel like we cook in a studio format 25 00:00:59,732 --> 00:01:02,013 so when we do taste our foods and each other's foods 26 00:01:02,013 --> 00:01:03,862 is really kind of just like standing, 27 00:01:03,862 --> 00:01:05,355 you know, two bites, and then kind of go 28 00:01:05,355 --> 00:01:07,022 to the next thing, there's always something happening. 29 00:01:07,022 --> 00:01:08,046 So this is the first time we're actually 30 00:01:08,046 --> 00:01:11,881 all sitting down together as a big dysfunctional family 31 00:01:11,883 --> 00:01:13,375 and feeding each other. 32 00:01:13,375 --> 00:01:16,311 So I'm personally very excited to try Trish's food tonight. 33 00:01:17,679 --> 00:01:19,477 I've heard magnificent things. 34 00:01:19,877 --> 00:01:21,351 Trish, how are you feeling? 35 00:01:21,581 --> 00:01:23,171 - I'm feeling good. Thanks. 36 00:01:23,386 --> 00:01:24,478 Thank you for asking. 37 00:01:24,785 --> 00:01:27,667 - Seth is our showboater so I feel like 38 00:01:27,667 --> 00:01:30,165 he's been really excited to kind of showcase, like, 39 00:01:30,165 --> 00:01:31,879 his true talent and kind of break out. 40 00:01:31,879 --> 00:01:32,634 - There he is! 41 00:01:32,634 --> 00:01:33,169 - Yeah? 42 00:01:33,169 --> 00:01:33,821 (laughs) 43 00:01:33,821 --> 00:01:35,314 - Break free, baby! That's what I'm going to... 44 00:01:35,320 --> 00:01:37,341 - Nica, what are you making, dessert? 45 00:01:37,341 --> 00:01:38,235 - I'm making a cake. 46 00:01:38,235 --> 00:01:38,670 - Okay. 47 00:01:38,670 --> 00:01:40,276 Ynna, Sam, how are you guys feeling? 48 00:01:40,280 --> 00:01:41,143 - I'm excited. 49 00:01:41,169 --> 00:01:44,062 - And then, Martin, feeling like death as usual? 50 00:01:44,076 --> 00:01:44,901 - Yeah. 51 00:01:44,922 --> 00:01:46,368 (laughs) 52 00:01:46,789 --> 00:01:48,402 - All right. So we're going to be doing 53 00:01:48,402 --> 00:01:51,117 last minute preps here, getting the food ready 54 00:01:51,117 --> 00:01:52,319 for everyone, and then you're going 55 00:01:52,319 --> 00:01:54,405 to basically come with each pair, 56 00:01:54,405 --> 00:01:56,563 except I'm the solo one, and we're going to explain 57 00:01:56,579 --> 00:01:58,941 kind of the food that we did, the preps that we did, 58 00:01:58,941 --> 00:02:00,518 and eventually have everyone taste it 59 00:02:00,518 --> 00:02:02,806 and be really honest about each other's food. 60 00:02:06,048 --> 00:02:08,627 - Hi! I'm Sam and I'm a food content creator 61 00:02:08,627 --> 00:02:09,800 for TFKI. 62 00:02:09,895 --> 00:02:12,891 - Hi! I'm Ynna and a junior food editor. 63 00:02:12,896 --> 00:02:15,039 We are in charge of the appetizers. 64 00:02:15,401 --> 00:02:15,772 - Yeah. 65 00:02:15,772 --> 00:02:17,168 - And what we will be making today? 66 00:02:17,335 --> 00:02:18,455 - Deviled eggs. 67 00:02:18,596 --> 00:02:21,186 So normally when we talk about deviled eggs, 68 00:02:21,186 --> 00:02:24,389 it's just simple— egg yolks mixed 69 00:02:24,389 --> 00:02:27,007 with mayonnaise with the egg white on top. 70 00:02:27,007 --> 00:02:30,007 But today, I'm going to be making it something special. 71 00:02:30,089 --> 00:02:31,496 How about you, what are you going to be making? 72 00:02:31,496 --> 00:02:34,163 - Okay. So for appetizer, I will be making 73 00:02:34,163 --> 00:02:37,603 a tropical crunch ceviche, because first thing, 74 00:02:37,603 --> 00:02:39,916 when you eat, you need to open up the palate 75 00:02:39,916 --> 00:02:42,690 so I opt to making something fresh, 76 00:02:42,690 --> 00:02:43,754 something light. 77 00:02:43,777 --> 00:02:47,612 So I really love ceviche, I love kinilaw, 78 00:02:48,101 --> 00:02:50,108 and that's what I thought of making. 79 00:02:50,108 --> 00:02:52,749 So I'm using pomelo for my ceviche 80 00:02:52,749 --> 00:02:56,274 because personally, I love all the tropical fruits. 81 00:02:56,551 --> 00:02:57,928 - Okay. So while Ynna is doing that, 82 00:02:57,928 --> 00:03:00,729 I'm actually making my egg yolk cream mixture. 83 00:03:00,971 --> 00:03:03,979 So I'm just using Hellman's Real Mayonnaise, 84 00:03:04,581 --> 00:03:05,870 cream cheese, 85 00:03:06,875 --> 00:03:07,726 mustard, 86 00:03:08,075 --> 00:03:10,586 and then we're going to put some spices over here. 87 00:03:10,631 --> 00:03:13,219 And then, while this is going, I'm going to check 88 00:03:13,219 --> 00:03:16,772 on my roasted bell peppers that I roasted off-cam. 89 00:03:16,785 --> 00:03:19,076 I'm going to return these back 'cause what we're looking for 90 00:03:19,076 --> 00:03:20,794 is this black coloring. 91 00:03:20,815 --> 00:03:23,018 When you achieve this, it's easier to peel. 92 00:03:23,858 --> 00:03:26,485 Around 15 minutes, and then we're going 93 00:03:26,485 --> 00:03:27,687 to be mixing it. 94 00:03:27,872 --> 00:03:29,725 We are going to put the egg yolks here, 95 00:03:29,725 --> 00:03:31,743 and then egg whites, we're going to separate them. 96 00:03:32,443 --> 00:03:35,966 We're going to fry them à la minute, 97 00:03:35,966 --> 00:03:37,298 which means we'll do it on-site. 98 00:03:37,298 --> 00:03:40,086 So we're just dunking the eggs in ice cold water 99 00:03:40,086 --> 00:03:42,198 to shock the eggs, to stop the cooking process 100 00:03:42,198 --> 00:03:46,880 and for you to be able to crack it without getting burned. 101 00:03:47,496 --> 00:03:50,747 So with the whites, I am just going to make a brine. 102 00:03:51,287 --> 00:03:55,425 Brining is actually for extra flavor, but not only that, 103 00:03:55,425 --> 00:03:57,477 it also acts as a preservative. 104 00:03:57,477 --> 00:03:59,711 - I'm getting frustrated with this pomelo. 105 00:03:59,931 --> 00:04:02,238 - You want to switch preps? 106 00:04:02,838 --> 00:04:04,254 - Really, you want to? 107 00:04:04,275 --> 00:04:04,979 - Yes. 108 00:04:04,979 --> 00:04:05,938 - What do you want me to do? 109 00:04:06,674 --> 00:04:07,650 - I'm already done. 110 00:04:07,650 --> 00:04:08,392 - Huh? 111 00:04:08,392 --> 00:04:10,219 - You'll be left here. - No! 112 00:04:10,503 --> 00:04:12,400 - Okay. So we're going to cut the eggs now. 113 00:04:14,390 --> 00:04:15,377 Separate. 114 00:04:16,531 --> 00:04:18,124 The yolks are going to go here. 115 00:04:19,054 --> 00:04:22,194 Just be careful on dunking them 'cause sometimes 116 00:04:22,194 --> 00:04:23,570 the egg whites break. 117 00:04:23,985 --> 00:04:27,222 I started cooking when I was a first year college, 118 00:04:27,222 --> 00:04:30,007 that was 10 years ago. 119 00:04:30,565 --> 00:04:32,974 But started cooking professionally 120 00:04:32,974 --> 00:04:37,931 in 2019 when I was in Australia for a fine dining restaurant 121 00:04:37,931 --> 00:04:40,654 which was specializing in Filipino food still. 122 00:04:41,196 --> 00:04:46,945 It was there that I actually had a passion for Filipino food, 123 00:04:46,945 --> 00:04:48,702 and it's because of that restaurant. 124 00:04:49,436 --> 00:04:53,284 Fast forward 2020, I came back to the Philippines 125 00:04:53,284 --> 00:04:57,331 because of the pandemic, then I put up my restaurant 126 00:04:57,331 --> 00:04:58,372 in Dumaguete. 127 00:04:59,169 --> 00:05:01,886 Then, my restaurant failed because I was so clueless. 128 00:05:02,498 --> 00:05:03,452 (chuckles) 129 00:05:03,531 --> 00:05:04,518 - What happened? 130 00:05:04,534 --> 00:05:08,755 - Then, I did content creation, and Papa E (Erwan) was hiring. 131 00:05:09,162 --> 00:05:11,604 I don't know, I brought some food here, 132 00:05:11,604 --> 00:05:13,394 and maybe that's why they hired me. 133 00:05:13,471 --> 00:05:16,146 - Yes, the food he brought were amazing. 134 00:05:16,172 --> 00:05:18,520 - I'd rather have it thick than loose 135 00:05:18,898 --> 00:05:21,139 because if it's too loose, then I'm going to need 136 00:05:21,139 --> 00:05:22,123 more yolks. 137 00:05:22,770 --> 00:05:25,346 - Oh, guys. I'm done with my pomelo. 138 00:05:25,836 --> 00:05:28,919 First prep done. Let's go with mangoes. 139 00:05:28,919 --> 00:05:30,325 Oh my god, there's so much! 140 00:05:30,503 --> 00:05:32,757 I'm just going to get all of the cheeks out. 141 00:05:33,342 --> 00:05:37,106 So I started cooking when I was grade 2 or 3. 142 00:05:37,846 --> 00:05:39,432 I was just watching my mom. 143 00:05:39,482 --> 00:05:41,502 It looked like she was having so much fun, 144 00:05:41,502 --> 00:05:42,638 and I wanted to do it too. 145 00:05:42,755 --> 00:05:46,464 And then, my interest in cooking developed further 146 00:05:46,478 --> 00:05:48,515 when I started watching cooking shows— 147 00:05:48,557 --> 00:05:54,243 like MasterChef, Food Network, Asian Food Channel. 148 00:05:54,255 --> 00:05:57,708 Those were my go-to channels growing up. 149 00:05:57,713 --> 00:06:00,690 - All right. So this is our Nuoc Cham buffalo glaze. 150 00:06:01,980 --> 00:06:04,097 It looks runny now but when it thickens 151 00:06:04,097 --> 00:06:05,713 due to the sugar content... 152 00:06:05,779 --> 00:06:08,057 When it's heating up, it's going to be really, 153 00:06:08,057 --> 00:06:09,106 really tasty. 154 00:06:09,186 --> 00:06:10,979 We're going to put a lot of cayenne 155 00:06:10,979 --> 00:06:15,525 'cause I want the guest to actually enjoy the spice, 156 00:06:15,525 --> 00:06:19,245 to the point where it tingles in your mouth. 157 00:06:19,449 --> 00:06:22,325 When it comes to the main course, you'll eat a lot. 158 00:06:23,269 --> 00:06:25,722 - Oh my god, guys. I'm done with the mangoes. 159 00:06:25,892 --> 00:06:29,325 I have here mango that I cut into like 160 00:06:29,325 --> 00:06:30,665 really small cubes. 161 00:06:31,241 --> 00:06:35,764 Now, I'll just do juicing of the lemons first. 162 00:06:36,533 --> 00:06:38,271 - Again, still prepping egg whites. 163 00:06:38,993 --> 00:06:41,060 God. Why did I pick this recipe? 164 00:06:41,536 --> 00:06:42,331 (grunts) 165 00:06:42,876 --> 00:06:44,741 - Is this right? Or like this? 166 00:06:44,769 --> 00:06:45,743 - Okay. Let's trade. 167 00:06:46,243 --> 00:06:48,071 The eggs should be smooth. 168 00:06:49,104 --> 00:06:51,557 - You really need muscles for this. 169 00:06:53,135 --> 00:06:54,548 What am I going to do? 170 00:06:55,530 --> 00:06:57,126 - Just deshell everything. 171 00:06:57,498 --> 00:06:59,681 This is almost everything that we can do here. 172 00:06:59,681 --> 00:07:01,923 We want to keep it fresh on-site also. 173 00:07:01,939 --> 00:07:04,214 So we will see you guys there. 174 00:07:04,484 --> 00:07:07,114 And for the meantime, the main course 175 00:07:07,119 --> 00:07:08,578 will be prepped here. 176 00:07:08,591 --> 00:07:10,251 - Yup. Let's go. 177 00:07:13,044 --> 00:07:14,564 - What is up, guys? My name is Seth. 178 00:07:14,564 --> 00:07:15,453 - And I'm Trish. 179 00:07:15,453 --> 00:07:17,449 - And we are food content creators of— 180 00:07:17,749 --> 00:07:19,196 - FEATR Media. 181 00:07:19,196 --> 00:07:20,772 - And The Fat Kid Inside Studios. 182 00:07:20,772 --> 00:07:22,175 And today, we are assigned with— 183 00:07:22,175 --> 00:07:23,946 - The main dish! 184 00:07:23,946 --> 00:07:25,437 - All right. Let's get on with it. 185 00:07:25,451 --> 00:07:28,539 For me, I'm making a Thai-flavored, 186 00:07:28,539 --> 00:07:30,354 inspired-ish pork belly. 187 00:07:30,354 --> 00:07:33,628 So it's going to be crispy skin, roasted, enough to feed 188 00:07:33,628 --> 00:07:34,822 the whole family. 189 00:07:34,822 --> 00:07:35,549 And you? 190 00:07:35,549 --> 00:07:37,880 - Yes. So we took inspiration from Thai flavors, 191 00:07:37,880 --> 00:07:40,271 so he's making the pork belly and I'm going to be working 192 00:07:40,271 --> 00:07:43,171 on the salad and the rice pilaf. 193 00:07:43,193 --> 00:07:45,366 The rice pilaf is going to be Mojo Verde. 194 00:07:45,366 --> 00:07:46,660 Oh, fancy, right? Fabulous. 195 00:07:46,660 --> 00:07:47,428 - Fabulous. 196 00:07:47,495 --> 00:07:49,371 With that, we wanted to go something different, 197 00:07:49,371 --> 00:07:51,539 we want to be a little more fun with it. 198 00:07:51,555 --> 00:07:53,058 So we're going to go ahead and start. 199 00:07:53,058 --> 00:07:54,923 As you can see, I have two pieces of pork belly. 200 00:07:54,923 --> 00:07:56,071 Oh, shocks. 201 00:07:56,432 --> 00:07:58,667 And if you can see, these have dimples, 202 00:07:59,112 --> 00:08:01,213 it's because I already punctured it 203 00:08:01,213 --> 00:08:02,046 with my knife. 204 00:08:02,046 --> 00:08:04,998 So I wanted to make holes in it and I wanted to help 205 00:08:04,998 --> 00:08:06,811 that dry as much as possible. 206 00:08:07,178 --> 00:08:08,803 - I just want to say this is so exciting 207 00:08:08,803 --> 00:08:10,419 because Seth and I have known each other 208 00:08:10,419 --> 00:08:12,160 for quite some time now but it's our first time 209 00:08:12,160 --> 00:08:14,052 to work together on a dish. 210 00:08:14,921 --> 00:08:16,798 - So what I'm going to be doing is I'm going 211 00:08:16,798 --> 00:08:18,785 to be cutting this pork belly in half. 212 00:08:18,798 --> 00:08:22,518 I do want it to have more or less an even cooking time 213 00:08:22,518 --> 00:08:28,083 and I want also to have it more surface for it to dry. 214 00:08:28,083 --> 00:08:29,933 I'm just going to do a light score at the bottom 215 00:08:30,739 --> 00:08:34,090 to make sure that the flavors go in later. 216 00:08:34,360 --> 00:08:38,234 So we're just going to do something really, really shallow 217 00:08:38,239 --> 00:08:42,042 just to ensure that a lot of flavor gets into our pork. 218 00:08:42,302 --> 00:08:44,232 How about you, how's your salad going along? 219 00:08:44,245 --> 00:08:45,278 - It's still mango. 220 00:08:45,278 --> 00:08:46,158 (chuckles) 221 00:08:46,158 --> 00:08:47,500 So I'm still prepping the mangoes. 222 00:08:47,500 --> 00:08:49,237 I'm just going to blend this and make a simple 223 00:08:49,237 --> 00:08:50,373 mango vinaigrette. 224 00:08:50,373 --> 00:08:53,190 - So first, we want to make sure that we make 225 00:08:53,190 --> 00:08:54,471 our marinade for the pork. 226 00:08:54,771 --> 00:08:57,385 The faster we marinade, the longer time it has 227 00:08:57,385 --> 00:08:59,116 to actually have the ingredients come in. 228 00:08:59,116 --> 00:08:59,982 - I'll help you with that. 229 00:09:00,027 --> 00:09:02,291 - So I'm just going to do a rough chop on these. 230 00:09:02,294 --> 00:09:03,642 So I want you to just quarter them 231 00:09:03,642 --> 00:09:05,805 'cause we're going to put them in a food processor later. 232 00:09:05,965 --> 00:09:09,040 Put it on the pork and before cooking, 233 00:09:09,040 --> 00:09:10,137 we're going to scrape it out. 234 00:09:10,153 --> 00:09:11,744 - Okay. I'm the sous chef here, guys. 235 00:09:11,744 --> 00:09:14,201 - You can also do a rough chop on this ginger. 236 00:09:14,201 --> 00:09:14,771 - Okay. 237 00:09:14,771 --> 00:09:17,270 - And I'm going to do just a little quickie smash 238 00:09:17,270 --> 00:09:18,352 on this garlic. 239 00:09:20,419 --> 00:09:21,471 - Strong. 240 00:09:23,697 --> 00:09:24,731 - If you want to peel your garlic, 241 00:09:24,731 --> 00:09:26,289 a nice quick little way, 242 00:09:26,289 --> 00:09:28,604 so just put them around, between your hands 243 00:09:28,604 --> 00:09:29,526 and then just... 244 00:09:30,712 --> 00:09:31,712 And it comes right out. 245 00:09:32,837 --> 00:09:34,953 Okay. So I'm going to teach you how to devein... 246 00:09:35,690 --> 00:09:39,070 "devein" or destem the kaffir lime, 247 00:09:39,070 --> 00:09:41,952 'cause we're going to blend this and I don't want that 248 00:09:41,952 --> 00:09:44,053 tough stem in the center to ruin it. 249 00:09:44,053 --> 00:09:46,259 So what you want to do is just pull back. 250 00:09:48,101 --> 00:09:49,045 - Okay. I can do that. 251 00:09:49,045 --> 00:09:50,106 - And then, keep... 252 00:09:50,859 --> 00:09:52,349 - Is this the same one they use for curries? 253 00:09:52,997 --> 00:09:54,277 - Yeah. This is actually the same one they use 254 00:09:54,277 --> 00:09:54,907 for curries. 255 00:09:55,827 --> 00:09:57,896 - The quick chop of the lemongrass 256 00:09:57,898 --> 00:10:02,811 to really give this pork belly a fragrant aroma. 257 00:10:02,811 --> 00:10:04,074 - You like lemongrass, Seth? 258 00:10:04,074 --> 00:10:05,001 - I love lemongrass. 259 00:10:05,001 --> 00:10:06,988 - Okay. 'Cause I know it's kind of an acquired taste, right? 260 00:10:06,988 --> 00:10:08,967 Not everyone really likes lemongrass on their food. 261 00:10:09,407 --> 00:10:10,206 - That's true. 262 00:10:12,863 --> 00:10:13,854 Kaffir lime. 263 00:10:16,222 --> 00:10:17,344 Our lemongrass. 264 00:10:17,997 --> 00:10:19,606 I'm going to add a little bit of salt to this. 265 00:10:20,046 --> 00:10:21,755 - Okay. So while he's already working on that, 266 00:10:21,755 --> 00:10:24,339 I'll go back to my dressing, so all I have to do 267 00:10:24,339 --> 00:10:27,723 is just cut the acid or the citric fruit. 268 00:10:27,723 --> 00:10:29,360 I'm using lime in this case. 269 00:10:30,016 --> 00:10:31,203 I'm just going to slice it in half 270 00:10:31,203 --> 00:10:32,965 so later I can easily juice it out. 271 00:10:33,349 --> 00:10:37,264 - So I'm going to grind our paste that we're going to... 272 00:10:37,989 --> 00:10:39,223 that we're going to rub later. 273 00:10:39,285 --> 00:10:40,652 Give it a few pulses. 274 00:10:41,907 --> 00:10:43,260 - How about you plug it in first? 275 00:10:43,260 --> 00:10:44,971 - I knew that. I knew that. 276 00:10:44,982 --> 00:10:46,335 - That’s just how it is when you’re flustered. 277 00:10:46,335 --> 00:10:47,463 - Don't show them! 278 00:10:47,698 --> 00:10:48,337 (giggles) 279 00:10:48,337 --> 00:10:50,937 Let me just plug this in 'cause I knew that 280 00:10:50,937 --> 00:10:52,454 it was unplugged. 281 00:10:52,454 --> 00:10:53,766 - Of course, he knew that. 282 00:10:56,855 --> 00:10:57,749 Oh, oh. 283 00:10:57,779 --> 00:10:59,270 Is the extension cord plugged in? 284 00:10:59,287 --> 00:11:00,091 - Yeah. 285 00:11:03,103 --> 00:11:03,964 Here we are. 286 00:11:04,239 --> 00:11:05,519 - All right. Take three. 287 00:11:05,534 --> 00:11:06,303 - Take three. 288 00:11:06,303 --> 00:11:07,216 - Press it! 289 00:11:07,844 --> 00:11:08,877 (screams in shock) 290 00:11:12,997 --> 00:11:14,699 I can already imagine it with the pork belly. 291 00:11:16,562 --> 00:11:17,841 - I don't want to beat them up too much. 292 00:11:18,109 --> 00:11:19,216 - It smells so good. 293 00:11:19,229 --> 00:11:20,620 Wait. There's a leaf here. 294 00:11:20,620 --> 00:11:22,009 - Oh, [ _ ]! Why is it smoking? 295 00:11:22,324 --> 00:11:22,839 - Huh? 296 00:11:23,876 --> 00:11:24,587 Oh my god! 297 00:11:24,587 --> 00:11:25,412 (screams) 298 00:11:25,829 --> 00:11:26,627 - Unplug it. 299 00:11:27,618 --> 00:11:29,234 - Why is it smoking? 300 00:11:30,497 --> 00:11:32,127 - 'Cause that's 110V. 301 00:11:33,095 --> 00:11:34,436 - Smelled like fire. 302 00:11:34,458 --> 00:11:35,389 (chuckles) 303 00:11:35,648 --> 00:11:37,696 - It’s hazardous when we’re together. 304 00:11:38,126 --> 00:11:38,952 Okay. 305 00:11:39,047 --> 00:11:40,936 I'm just going to blend my mangoes. 306 00:11:41,253 --> 00:11:43,233 Put a little bit of some acid. 307 00:11:43,249 --> 00:11:45,220 I'll put a little bit of olive oil 308 00:11:46,176 --> 00:11:47,346 and some honey. 309 00:11:47,440 --> 00:11:50,453 You might be thinking I'm making a fruit juice, but no, 310 00:11:50,453 --> 00:11:51,393 not even close. 311 00:11:54,603 --> 00:11:55,372 Okay. 312 00:11:55,376 --> 00:11:58,201 - I'm going to start seasoning my pork belly with some salt 313 00:11:58,201 --> 00:11:59,428 to get it started. 314 00:11:59,428 --> 00:12:01,705 This will help it have more flavor. 315 00:12:01,705 --> 00:12:03,005 Hey, I want to try. I want to try. 316 00:12:03,005 --> 00:12:03,861 Put some over here. 317 00:12:03,861 --> 00:12:04,467 - Where? 318 00:12:04,467 --> 00:12:05,656 - Here on my wrist. 319 00:12:07,426 --> 00:12:08,627 - What do you think does it lack? 320 00:12:09,942 --> 00:12:10,462 - Hey! 321 00:12:10,462 --> 00:12:12,562 - Just kidding. It's delicious. 322 00:12:13,356 --> 00:12:14,524 (chuckles) 323 00:12:14,524 --> 00:12:17,238 - So after I blend this actually, I might cook it 324 00:12:17,238 --> 00:12:20,897 over low heat just because we work with pork 325 00:12:20,897 --> 00:12:22,614 right beside it, just for sanitary 326 00:12:22,614 --> 00:12:24,033 and hygienic purposes. 327 00:12:24,248 --> 00:12:26,484 - So what I'm doing here, I'm really working 328 00:12:26,484 --> 00:12:29,963 the salt into those scores that I made. 329 00:12:30,269 --> 00:12:31,957 This will help ensure a flavorful meat. 330 00:12:32,189 --> 00:12:39,278 And I'm going to rub in our blended herb vegetable 331 00:12:39,278 --> 00:12:40,296 spice mix. 332 00:12:41,031 --> 00:12:43,224 So come join me, Trish. We're going to boat this. 333 00:12:43,918 --> 00:12:44,958 - Oh, I thought we were done. 334 00:12:45,456 --> 00:12:46,279 - No, we're going to boat them. 335 00:12:46,279 --> 00:12:49,340 So I'm going to be covering this with foil at the bottom 336 00:12:49,340 --> 00:12:51,065 but leaving the skin exposed. 337 00:12:52,362 --> 00:12:55,155 I'm just going to set this aside and we can set up 338 00:12:55,155 --> 00:12:56,897 whatever else you have to do. 339 00:12:56,965 --> 00:12:59,248 - Yeah. I'm just going to clean up the kitchen counters 340 00:12:59,260 --> 00:13:01,344 so we won't contaminate any food. 341 00:13:01,357 --> 00:13:04,913 All right. So I realized that the Mojo Verde is best done 342 00:13:04,913 --> 00:13:08,930 when it's fresh to avoid the herbs from browning, 343 00:13:08,930 --> 00:13:10,757 so I'll just do that tomorrow. 344 00:13:10,992 --> 00:13:12,355 And then right now, I'm just going to make 345 00:13:12,355 --> 00:13:14,188 the simmer, and then you can make your sauce 346 00:13:14,188 --> 00:13:15,221 and we'll call it a day. 347 00:13:15,498 --> 00:13:16,075 - Yeah. 348 00:13:16,594 --> 00:13:21,722 I am making a nice, like, spicy, garlicky Thai sauce 349 00:13:21,722 --> 00:13:24,518 to top off with our pork later. 350 00:13:24,523 --> 00:13:27,610 So I'm going to be just mincing some red onions. 351 00:13:28,167 --> 00:13:30,281 - This is actually really, really simple. 352 00:13:30,300 --> 00:13:32,076 All we have to do is just wait for it to simmer 353 00:13:32,076 --> 00:13:35,147 just so we can kill any bacteria or any germs, 354 00:13:35,147 --> 00:13:37,194 and then we can turn off the fire and let it cool. 355 00:13:37,344 --> 00:13:39,983 It's already simmering, I'm just going to turn it off 356 00:13:39,989 --> 00:13:41,801 and set this aside to cool down. 357 00:13:41,921 --> 00:13:45,086 - So guys, what I'm putting here, just garlic, onion, 358 00:13:45,408 --> 00:13:48,821 I'm going to add some fish sauce, sugar, 359 00:13:49,158 --> 00:13:50,952 lime or lemon to taste, 360 00:13:51,308 --> 00:13:53,657 you can add chilis if you want it spicy, 361 00:13:53,993 --> 00:13:56,494 but it's also very, very important 362 00:13:57,051 --> 00:14:00,459 to do this maybe a day before 'cause you want those flavors 363 00:14:00,459 --> 00:14:02,722 to really, you know, get to know each other. 364 00:14:03,240 --> 00:14:05,233 I think we just got to keep this in the fridge, 365 00:14:05,233 --> 00:14:07,714 cover it so it doesn't stink up the whole place 366 00:14:07,714 --> 00:14:08,903 'cause it is fish sauce. 367 00:14:09,645 --> 00:14:11,260 - We just have to clean up and we're done. 368 00:14:11,640 --> 00:14:13,506 - Get ready for tomorrow, right? 369 00:14:13,511 --> 00:14:14,334 - Let's go. 370 00:14:16,993 --> 00:14:20,687 - I'm going to completely break the treatment of this video, 371 00:14:20,687 --> 00:14:23,333 and I am so sorry about that. 372 00:14:23,340 --> 00:14:26,011 I had an absolutely crazy day. 373 00:14:26,411 --> 00:14:28,694 I just came from a shoot with Dahlia 374 00:14:28,694 --> 00:14:30,978 and which I'm super grateful for. 375 00:14:30,993 --> 00:14:33,399 Like, this video is all about being thankful. 376 00:14:34,094 --> 00:14:36,870 And that was such a great shoot, and it's just great 377 00:14:36,870 --> 00:14:38,854 at this age—you know, I've been doing this 378 00:14:38,854 --> 00:14:41,490 for a long time— to kind of still do these projects. 379 00:14:42,121 --> 00:14:42,898 It's really great. 380 00:14:43,538 --> 00:14:47,521 But now, as you can see, it is 9:30 p.m., 381 00:14:47,521 --> 00:14:49,418 I am absolutely exhausted. 382 00:14:49,436 --> 00:14:52,847 And tomorrow is when we'll be cooking for everyone. 383 00:14:52,847 --> 00:14:57,613 And I feel this dinner that we're doing is really special, 384 00:14:57,613 --> 00:14:59,632 and that's why I'm putting in the extra hours 385 00:14:59,632 --> 00:15:01,909 and the extra effort to serve good food. 386 00:15:02,969 --> 00:15:04,801 By now you know what I'm making, so I'm going to go ahead 387 00:15:04,801 --> 00:15:06,013 and start the prep. 388 00:15:06,033 --> 00:15:08,986 So really important tonight is to cook the beef cheeks down 389 00:15:08,986 --> 00:15:10,186 for about 12 hours. 390 00:15:10,726 --> 00:15:12,726 And then after that, I'm going to start 391 00:15:12,731 --> 00:15:15,004 my lobster stock, and then figure out 392 00:15:15,004 --> 00:15:17,057 how to bring those two sauces together. 393 00:15:17,224 --> 00:15:19,885 The dish is really inspired by a mechado, 394 00:15:19,885 --> 00:15:21,708 very loosely in terms of flavors, 395 00:15:21,708 --> 00:15:24,534 and just kind of cleaning that up and thinking of ways 396 00:15:24,534 --> 00:15:27,409 how would I serve it in a very special 397 00:15:27,409 --> 00:15:29,497 but still kind of very homey way. 398 00:15:29,613 --> 00:15:31,454 And I really hope that people like it. 399 00:15:31,770 --> 00:15:34,086 It's in my head now. I haven't executed it. 400 00:15:35,425 --> 00:15:37,165 But hopefully, it turns out pretty good. 401 00:15:38,209 --> 00:15:40,834 So the idea here is to play with the classic flavors 402 00:15:40,839 --> 00:15:44,133 of what makes a beef mechado and kind of like turn it 403 00:15:44,446 --> 00:15:45,660 on top of its head. 404 00:15:46,488 --> 00:15:49,198 And I'm going to be making the beef cheeks 405 00:15:49,212 --> 00:15:50,731 with your aromatics. 406 00:15:51,031 --> 00:15:52,867 But I'm not going to be using those aromatics, 407 00:15:52,867 --> 00:15:54,412 I'm going to be discarding them later. 408 00:15:55,095 --> 00:15:56,149 But I'm going to cook everything together 409 00:15:56,149 --> 00:15:58,542 for about 12 hours in the oven, and that's just going 410 00:15:58,542 --> 00:16:00,122 to give it so much great flavor, 411 00:16:00,140 --> 00:16:01,328 and then I'm going to put it in the fridge 412 00:16:01,328 --> 00:16:02,756 and then I'm going to sear them again 413 00:16:02,756 --> 00:16:05,138 to retain that sauce, and then just clean it up, 414 00:16:05,138 --> 00:16:07,982 sieve it, mix that with the lobster broth 415 00:16:07,982 --> 00:16:09,290 that we're making, and that's just going 416 00:16:09,290 --> 00:16:11,516 to make a really thick, kind of like almost 417 00:16:11,516 --> 00:16:16,464 au jus like demi-glace sauce which will carry all the flavor 418 00:16:16,464 --> 00:16:18,285 from all the elements that we're adding there. 419 00:16:18,285 --> 00:16:19,745 And then, I have to work on a few other things. 420 00:16:19,745 --> 00:16:22,482 Like, tomorrow, I'll be making an onion 421 00:16:22,482 --> 00:16:24,667 and ube soubise, so it's just kind of like a... 422 00:16:24,787 --> 00:16:28,713 Imagine a mashed potato blended with caramelized onions. 423 00:16:28,720 --> 00:16:30,483 It's beautiful. I've done that before. 424 00:16:30,603 --> 00:16:32,950 And I think that's it. 425 00:16:33,315 --> 00:16:35,750 Okay. New day, new apron. 426 00:16:35,977 --> 00:16:37,557 Feeling slightly rested. 427 00:16:37,564 --> 00:16:39,205 Got about five hours of sleep. 428 00:16:39,655 --> 00:16:41,463 Let's check on our prep. 429 00:16:42,272 --> 00:16:47,718 So here is our lobster stock that's reduced 430 00:16:47,718 --> 00:16:49,118 for about three hours. 431 00:16:49,532 --> 00:16:52,679 This thing was full till here so we really reduced it down, 432 00:16:53,181 --> 00:16:56,559 and it is so intense and beautiful. 433 00:16:57,825 --> 00:16:58,400 Yum. 434 00:17:00,079 --> 00:17:01,269 While that's going, we're basically going 435 00:17:01,269 --> 00:17:03,827 to take our lobster tails right here 436 00:17:03,827 --> 00:17:06,673 and I'm going to poach that in some butter, 437 00:17:06,673 --> 00:17:08,867 but I'm going to basically do it in a water bath 438 00:17:08,867 --> 00:17:10,117 so the temperature is controlled. 439 00:17:10,117 --> 00:17:12,865 I think I'm going to go for about 54°C 440 00:17:12,865 --> 00:17:14,701 for about 20 minutes, so this should get 441 00:17:14,701 --> 00:17:17,617 nice and tender but not like breakaway tender 442 00:17:17,617 --> 00:17:20,231 and that's just going to infuse all the butter 443 00:17:20,231 --> 00:17:23,686 into the lobster tails which would be fantastic. 444 00:17:27,156 --> 00:17:28,922 - We are both assigned to the dessert, 445 00:17:28,922 --> 00:17:30,603 so we’re in charge of the finale. 446 00:17:30,603 --> 00:17:34,166 We have to finish... what exactly? 447 00:17:34,852 --> 00:17:37,927 - I actually am planning to make a carrot cake, 448 00:17:37,927 --> 00:17:41,315 but then I've watched something on TikTok, Chef, 449 00:17:41,315 --> 00:17:43,365 wherein he put the whole cheesecake 450 00:17:43,365 --> 00:17:46,597 in between two layers of carrot cake. 451 00:17:46,609 --> 00:17:49,143 So I was like, ooh, that's cool. 452 00:17:49,155 --> 00:17:50,976 Okay. Perfect. I'm going to do that 453 00:17:50,976 --> 00:17:53,096 but I'm going to make it five layers 454 00:17:53,096 --> 00:17:55,391 so that'd be around roughly this height, 455 00:17:56,099 --> 00:17:57,837 so it'll really be the centerpiece. 456 00:17:57,837 --> 00:17:59,597 - So when you see it, you won’t know 457 00:17:59,597 --> 00:18:02,970 if there's a wedding or a birthday— 458 00:18:02,970 --> 00:18:04,278 no clue at all. 459 00:18:04,671 --> 00:18:05,849 What's the frosting going to be? 460 00:18:06,134 --> 00:18:08,423 - The frosting is going to be cream cheese as well. 461 00:18:09,726 --> 00:18:11,689 But it's a light cream cheese frosting, 462 00:18:12,021 --> 00:18:14,269 so not too overwhelm the cream cheese 463 00:18:14,269 --> 00:18:15,812 and the cheesecake on the center. 464 00:18:15,823 --> 00:18:18,803 And then, I'm planning to have a sauce 465 00:18:18,803 --> 00:18:20,374 that would go with it. 466 00:18:20,572 --> 00:18:22,122 And then, maybe like individual... 467 00:18:22,122 --> 00:18:23,111 - Sweet and sour? 468 00:18:23,111 --> 00:18:24,275 (laughs) 469 00:18:24,355 --> 00:18:26,911 - Or barbeque, teriyaki. - Adobo. Humba. 470 00:18:26,911 --> 00:18:29,508 - A spiced butterscotch sauce. 471 00:18:30,321 --> 00:18:32,086 - My only request is there'd be no raisins. 472 00:18:32,590 --> 00:18:34,612 - No, it's okay. I don't like raisins either. 473 00:18:35,382 --> 00:18:36,751 - That's why we're a pair. 474 00:18:36,773 --> 00:18:37,857 So for me... 475 00:18:38,460 --> 00:18:41,149 She's going to be making the centerpiece—carrot cake. 476 00:18:41,149 --> 00:18:42,735 She's going to make it beautiful for sure. 477 00:18:42,742 --> 00:18:43,693 For mine... 478 00:18:44,363 --> 00:18:45,431 I don't know if I'm going to say it right. 479 00:18:45,431 --> 00:18:47,850 I'm sure I'm saying it wrong, so Erwan can just 480 00:18:47,850 --> 00:18:50,265 correct me tomorrow. 481 00:18:50,285 --> 00:18:52,491 It's called Vacherin Au Citron. 482 00:18:52,523 --> 00:18:53,291 So basically it's a... 483 00:18:53,291 --> 00:18:54,047 - Fancy. 484 00:18:54,047 --> 00:18:54,723 - Fancy. 485 00:18:54,723 --> 00:18:55,359 - Fancy. 486 00:18:55,359 --> 00:18:57,174 - That's why it's very... 487 00:18:57,174 --> 00:18:59,178 It looks complicated but it's only complicated 488 00:18:59,178 --> 00:19:01,929 because there are multiple components to it. 489 00:19:01,929 --> 00:19:04,353 So I'm going to be making lemon sorbet, 490 00:19:04,353 --> 00:19:08,467 lemon curd, meringue, and some lemon syrup. 491 00:19:08,479 --> 00:19:10,182 So it's all going to go together. 492 00:19:10,193 --> 00:19:11,467 - I love how fresh it is. 493 00:19:11,472 --> 00:19:12,075 - Right? 494 00:19:12,075 --> 00:19:14,222 So some are fresh and some are not fresh. 495 00:19:14,222 --> 00:19:15,017 (laughs) 496 00:19:15,587 --> 00:19:20,943 - Okay. So the beauty of this recipe that we'll do 497 00:19:20,949 --> 00:19:23,949 is that you can actually make this ahead of time. 498 00:19:23,949 --> 00:19:28,064 So this is sour cream, just for added acidity. 499 00:19:28,064 --> 00:19:30,139 You can use heavy cream if it's not available. 500 00:19:30,139 --> 00:19:31,545 - How do they add the acidity? 501 00:19:31,556 --> 00:19:35,623 - If you only have cream, you can actually add, like, 502 00:19:35,623 --> 00:19:40,876 for a cup of cream, a tablespoon of your acid, 503 00:19:40,876 --> 00:19:42,383 so lemon or vinegar. 504 00:19:42,383 --> 00:19:46,260 And then, I have here three blocks of cream cheese 505 00:19:46,261 --> 00:19:49,088 and some white sugar. 506 00:19:49,088 --> 00:19:51,410 And then, vanilla, it depends on what you want, 507 00:19:51,410 --> 00:19:53,149 you can also use lemon extract. 508 00:19:53,564 --> 00:19:55,428 And then, two eggs. 509 00:19:55,428 --> 00:19:56,161 - All right. Cool. 510 00:19:56,161 --> 00:19:57,608 - And then, just cream everything together, 511 00:19:57,608 --> 00:19:59,242 and then that's it. 512 00:19:59,248 --> 00:20:02,943 - So the first thing I can do is actually the lemon curd. 513 00:20:02,943 --> 00:20:06,215 It's not the easiest. The easiest is the lemon syrup. 514 00:20:07,014 --> 00:20:09,206 And so for this one, I need a lot of sugar. 515 00:20:09,409 --> 00:20:10,349 It would be enough. 516 00:20:12,226 --> 00:20:15,223 And it’s like making pastry cream 517 00:20:15,223 --> 00:20:19,191 but with more of that sour tingling style. 518 00:20:19,934 --> 00:20:22,585 Plus the lemon juice we squeezed earlier. 519 00:20:22,740 --> 00:20:24,536 - So I'm just adding my sour cream, Chef, 520 00:20:24,544 --> 00:20:25,322 to this one. 521 00:20:26,038 --> 00:20:29,016 And then, we're going to whip this again 522 00:20:29,026 --> 00:20:31,313 while I prepare the eggs. 523 00:20:31,485 --> 00:20:32,178 - I love it. 524 00:20:32,354 --> 00:20:33,549 So while you're preparing the eggs... 525 00:20:33,928 --> 00:20:36,005 So this process, it's called tempering. 526 00:20:36,013 --> 00:20:38,433 It's usually not done for lemon curd. 527 00:20:38,441 --> 00:20:40,801 Usually, for lemon curd, it’s all in one go. 528 00:20:40,801 --> 00:20:42,937 Just one pot, mix everything together 529 00:20:42,937 --> 00:20:48,154 until they form the thickness or consistency you prefer. 530 00:20:48,160 --> 00:20:52,077 Then, slowly, so tempering cooks your eggs 531 00:20:52,090 --> 00:20:55,282 without coagulating everything, making the temperature equal 532 00:20:55,282 --> 00:20:56,597 for both liquids. 533 00:20:56,597 --> 00:20:58,821 And then from there, put it back. 534 00:21:01,661 --> 00:21:04,157 Right. So the texture that I want isn't there yet 535 00:21:04,161 --> 00:21:09,860 but at this moment, I'll add half a cup of butter. 536 00:21:10,808 --> 00:21:14,601 So yeah, lemon curd is full of sugar and fat, 537 00:21:14,612 --> 00:21:18,325 but you don't eat a lot of it when it's put 538 00:21:18,325 --> 00:21:19,752 into the pastry. 539 00:21:19,767 --> 00:21:22,798 Usually, just dot it or a tablespoon. 540 00:21:23,155 --> 00:21:25,093 - So one egg at a time. 541 00:21:25,953 --> 00:21:28,435 Then, I'm going to add our vanilla flavor. 542 00:21:31,508 --> 00:21:34,380 - So my consistency, I don't want it to be like 543 00:21:34,405 --> 00:21:37,036 the spread curd. 544 00:21:37,054 --> 00:21:39,258 So I just want it to be sauce consistency 545 00:21:39,258 --> 00:21:40,555 which is this. 546 00:21:42,283 --> 00:21:44,067 I'll finish it up with some zest. 547 00:21:44,959 --> 00:21:47,768 All right. So that's it. This is my first component. 548 00:21:48,082 --> 00:21:52,760 For this one, my batter is done. 549 00:21:54,217 --> 00:21:56,130 - Okay. We'll make the lemon sorbet. 550 00:21:56,140 --> 00:21:58,218 So equal parts of lemon and water. 551 00:21:58,418 --> 00:21:59,532 Lemon juice. 552 00:22:00,291 --> 00:22:03,765 So noisy. What is that? So annoying. 553 00:22:05,051 --> 00:22:09,639 - So I'm going to do a bain-marie for my cheesecake. 554 00:22:09,757 --> 00:22:12,708 If there's no bain-marie, it's going to rise quickly 555 00:22:12,708 --> 00:22:16,095 and that's going to crack, and then it's going to burn. 556 00:22:16,095 --> 00:22:17,056 - Who is Marie? 557 00:22:17,486 --> 00:22:19,636 So ice cream, obviously it comes from... 558 00:22:20,128 --> 00:22:22,626 It has to have a base called crème anglaise. 559 00:22:22,626 --> 00:22:26,568 Crème anglaise is milk-based, sometimes cream, 560 00:22:26,568 --> 00:22:28,550 and you usually thicken it with egg yolk 561 00:22:28,550 --> 00:22:30,799 and sweetened with sugar, flavored with vanilla beans, 562 00:22:30,799 --> 00:22:33,255 or whatever flavor you might prefer. 563 00:22:33,255 --> 00:22:37,226 Now, sorbet is more of just the juice. 564 00:22:38,428 --> 00:22:41,542 So let's say lemon sorbet— lemon juice, water, sugar. 565 00:22:41,566 --> 00:22:44,801 So the thing is, it doesn't freeze like ice cream. 566 00:22:44,818 --> 00:22:46,931 With sorbet, it's like you're making ice. 567 00:22:46,931 --> 00:22:50,188 It’s like making ice candy, but fancier. 568 00:22:51,184 --> 00:22:53,371 People usually say, "There's so much sugar." 569 00:22:53,380 --> 00:22:55,094 You're not going to eat the whole cake, right? 570 00:22:57,190 --> 00:22:58,143 I'm not mad. 571 00:22:58,428 --> 00:22:59,142 Because! 572 00:22:59,142 --> 00:23:00,279 (laughs) 573 00:23:01,047 --> 00:23:03,065 What I like about this machine thing, 574 00:23:03,082 --> 00:23:05,289 it's really just like you're making ice candy 575 00:23:05,289 --> 00:23:06,395 and it'll handle it. 576 00:23:06,416 --> 00:23:08,301 Cover this, put it in the freezer, 577 00:23:08,312 --> 00:23:09,540 and hopefully, it solidifies. 578 00:23:09,822 --> 00:23:12,012 So next, we're going to make meringue. 579 00:23:12,219 --> 00:23:12,921 - Meringue. 580 00:23:12,921 --> 00:23:15,698 - And I just wanted it to provide the texture 581 00:23:15,698 --> 00:23:16,831 on our whole dessert. 582 00:23:17,519 --> 00:23:19,373 Just helps stabilize the egg whites. 583 00:23:26,543 --> 00:23:29,893 Add a pinch of salt and we'll mix it on medium. 584 00:23:31,301 --> 00:23:34,592 Now that I have microbubbles, I'll gradually add my sugar. 585 00:23:35,024 --> 00:23:37,538 We don't dump it in all in one go, 586 00:23:37,538 --> 00:23:40,009 that's because you're going to destroy all the bubbles 587 00:23:40,009 --> 00:23:40,895 that you've made. 588 00:23:40,920 --> 00:23:42,071 So just do it slowly. 589 00:23:43,608 --> 00:23:47,154 All right. So this is the right consistency 590 00:23:47,154 --> 00:23:48,273 I'm looking for. 591 00:23:49,416 --> 00:23:51,542 - Wow! - It's stiff but soft. 592 00:24:00,749 --> 00:24:03,235 - So now, it's time for frosting. 593 00:24:03,243 --> 00:24:04,246 Cream cheese. 594 00:24:04,513 --> 00:24:06,699 I'm going to cream this first. 595 00:24:06,839 --> 00:24:08,127 Oh, shoot. Wait. 596 00:24:10,244 --> 00:24:11,437 I'll check my cake first. 597 00:24:11,437 --> 00:24:12,438 - I'll take care of this. 598 00:24:15,738 --> 00:24:16,601 - I'm back. 599 00:24:16,838 --> 00:24:18,354 - And better than ever. 600 00:24:18,549 --> 00:24:20,589 - Time to add the butter. 601 00:24:20,827 --> 00:24:23,411 This is softened, so I prefer the butter 602 00:24:23,411 --> 00:24:25,503 to be softened rather than the cream cheese 603 00:24:25,503 --> 00:24:28,415 because we need the cream cheese to be more stable 604 00:24:28,415 --> 00:24:29,408 than the butter. 605 00:24:29,416 --> 00:24:31,899 We're just going to cream both together. 606 00:24:32,580 --> 00:24:36,494 So we're going to add our vanilla for flavor. 607 00:24:36,982 --> 00:24:37,959 Okay. 608 00:24:38,389 --> 00:24:39,979 This looks better now. 609 00:24:39,983 --> 00:24:42,123 It's now time to assemble our cake. 610 00:24:42,573 --> 00:24:48,384 So I love to add glucose at the base 611 00:24:49,333 --> 00:24:54,741 so this acts as a glue later on to our cake. 612 00:24:54,775 --> 00:24:57,807 So this is now the first layer. 613 00:24:58,049 --> 00:24:59,165 Thank you, Chef. 614 00:24:59,490 --> 00:25:00,729 So just that. 615 00:25:08,475 --> 00:25:10,013 Second layer in. 616 00:25:12,854 --> 00:25:15,023 Then, it's time for the cheesecake. 617 00:25:22,893 --> 00:25:25,051 See, it's so tall already. 618 00:25:25,622 --> 00:25:28,140 Is this already centerpiece-worthy, Chef? 619 00:25:28,148 --> 00:25:28,984 - Attraction. 620 00:25:32,454 --> 00:25:37,266 - One tip that I like for the top layers to not fall, 621 00:25:37,266 --> 00:25:39,888 especially since the carrot cake is heavy, 622 00:25:39,893 --> 00:25:41,361 is to use dowels. 623 00:25:41,361 --> 00:25:45,779 So my favorite type of dowel for this type of cake 624 00:25:45,779 --> 00:25:47,171 is boba straws. 625 00:25:47,559 --> 00:25:48,595 Two dowels. 626 00:25:51,221 --> 00:25:53,715 Push it using the excess dowel. 627 00:25:53,859 --> 00:25:56,257 Another one. Push it. 628 00:25:56,639 --> 00:25:58,670 Then, we're going to crumb coat our cake 629 00:25:58,670 --> 00:26:01,243 with the rest of our frosting. 630 00:26:01,366 --> 00:26:03,875 Experts, like my mom, she doesn't do crumb coat, 631 00:26:03,875 --> 00:26:04,768 just that. 632 00:26:04,799 --> 00:26:07,411 - So after this, just the crumb coat and... 633 00:26:07,411 --> 00:26:08,992 - A light crumb coat, and then I'm going 634 00:26:08,992 --> 00:26:12,616 to finish everything tomorrow, and then that's it. 635 00:26:30,593 --> 00:26:32,629 - Close the door, please. Is this how you are at home? 636 00:26:32,629 --> 00:26:33,243 - I'm sorry. 637 00:26:33,292 --> 00:26:34,244 (chuckles) 638 00:27:04,184 --> 00:27:05,392 - That should come right off. 639 00:27:05,401 --> 00:27:06,030 Aw! 640 00:27:07,867 --> 00:27:08,987 - You thought I was mad. 641 00:27:09,605 --> 00:27:10,832 (sobs) 642 00:27:11,748 --> 00:27:12,860 - It's delicious. 643 00:27:26,885 --> 00:27:28,391 (laughs) 644 00:27:33,069 --> 00:27:35,605 - Okay. So to start and to awaken the palate, 645 00:27:35,617 --> 00:27:38,290 I present you my tropical crunch ceviche. 646 00:27:39,874 --> 00:27:42,861 It features lapu-lapu and shrimp for seafood 647 00:27:42,867 --> 00:27:45,980 and it's marinated in a mixture of citrus mix 648 00:27:45,980 --> 00:27:47,779 which is calamansi and lemon. 649 00:27:47,779 --> 00:27:51,522 And it's then tossed in a vibrant mix of pomelo, 650 00:27:51,522 --> 00:27:55,666 mangoes, cucumbers, tomatoes, and red onions. 651 00:27:55,764 --> 00:28:01,653 Then for the crunch, I made some crispy wanton chips. 652 00:28:01,659 --> 00:28:03,964 You can either dip it or crumble it, 653 00:28:03,964 --> 00:28:05,228 however you like. So, enjoy. 654 00:28:05,228 --> 00:28:06,856 (applauds) 655 00:28:07,596 --> 00:28:11,442 I'm really thankful for the guidance, support, 656 00:28:11,442 --> 00:28:13,220 and your brilliant creativity. 657 00:28:13,227 --> 00:28:15,337 Being around such talented people 658 00:28:15,337 --> 00:28:18,211 makes me feel inspired everyday, and I just can't wait 659 00:28:18,211 --> 00:28:19,641 to learn more from you all. 660 00:28:19,807 --> 00:28:20,575 Thank you. 661 00:28:20,843 --> 00:28:21,803 Thank you so much. 662 00:28:21,814 --> 00:28:22,855 (applauds) 663 00:28:22,855 --> 00:28:26,150 - As a fan of retro cooking, this is a 70s inspired 664 00:28:26,150 --> 00:28:26,922 deviled eggs. 665 00:28:26,922 --> 00:28:28,870 So pan-cooked fried egg whites at the bottom. 666 00:28:29,560 --> 00:28:32,376 You have a roasted bell pepper cream mixture on top, 667 00:28:32,382 --> 00:28:35,970 followed by a Nuoc Cham buffalo glaze that's kind 668 00:28:35,970 --> 00:28:39,196 of like a fusion between Thai and American cuisine. 669 00:28:39,526 --> 00:28:41,957 Then, it's finished off with tarragon and chives. 670 00:28:41,957 --> 00:28:43,037 (applauds) 671 00:28:43,037 --> 00:28:44,831 I am really thankful for... 672 00:28:45,574 --> 00:28:50,673 maybe the opportunity that I am able to work 673 00:28:50,673 --> 00:28:55,206 with a team that is driven with a vision to promote 674 00:28:55,206 --> 00:28:58,559 Filipino cuisine/heritage in general. 675 00:28:58,559 --> 00:28:59,916 (applauds) 676 00:29:00,631 --> 00:29:02,239 - Oh my gosh. 677 00:29:07,907 --> 00:29:08,659 - Oh, yeah. 678 00:29:08,675 --> 00:29:09,814 Try my pork belly. - Yummy? 679 00:29:09,814 --> 00:29:10,519 Not too much? 680 00:29:11,729 --> 00:29:12,914 - It needs the fish sauce. 681 00:29:14,483 --> 00:29:15,614 Juicy, tender? 682 00:29:17,227 --> 00:29:17,926 - That's good. 683 00:29:20,356 --> 00:29:21,194 - Whoa! 684 00:29:21,194 --> 00:29:22,753 - Wow. 685 00:29:23,986 --> 00:29:28,078 - So here I have a whole roast pork belly 686 00:29:28,078 --> 00:29:29,486 with Thai-inspired flavors. 687 00:29:29,504 --> 00:29:31,249 So I flavored it with a kaffir lime, 688 00:29:31,249 --> 00:29:34,543 lemongrass, ginger, garlic, and season it with salt, 689 00:29:34,543 --> 00:29:38,815 dried it for about two days, and cooked it really nice 690 00:29:38,815 --> 00:29:39,573 and slow. 691 00:29:39,573 --> 00:29:41,760 On the side, you have Thai fish sauce. 692 00:29:42,198 --> 00:29:45,078 I'm really thankful for your patience 693 00:29:45,078 --> 00:29:47,959 and your motivation, and just your spirit of work 694 00:29:47,959 --> 00:29:50,882 really inspired us to just become better 695 00:29:50,882 --> 00:29:57,171 at our jobs and just try to deliver what you guys 696 00:29:57,171 --> 00:29:57,938 see in us. 697 00:29:58,108 --> 00:30:01,035 And we believe, and I believe that you see greatness 698 00:30:01,035 --> 00:30:02,354 in each and every one of us. 699 00:30:02,360 --> 00:30:04,101 So I'm very, very thankful for that. 700 00:30:04,101 --> 00:30:04,767 - Amen. 701 00:30:04,767 --> 00:30:06,168 (applauds) 702 00:30:07,326 --> 00:30:09,904 - So I've made a Mojo Verde rice pilaf, 703 00:30:09,904 --> 00:30:13,159 so it's basically herbs that were blended together 704 00:30:13,159 --> 00:30:14,759 and we cooked the rice in it. 705 00:30:15,079 --> 00:30:16,944 And then, we also have a side salad to go with it, 706 00:30:16,944 --> 00:30:19,160 so you have your vegetables for the day. 707 00:30:19,160 --> 00:30:21,436 And it's topped with the mango dressing. Yes. 708 00:30:21,436 --> 00:30:23,630 For that Thai-inspired flavor. 709 00:30:23,839 --> 00:30:26,563 So 2024 was a different year for me, 710 00:30:26,563 --> 00:30:28,174 probably one of the beat years of my life, 711 00:30:28,174 --> 00:30:30,605 and it started off very differently, 712 00:30:30,605 --> 00:30:32,377 I didn't think I would be here today. 713 00:30:32,377 --> 00:30:34,262 And I'm thankful for each and every one of you— 714 00:30:34,262 --> 00:30:38,795 producers, videographers, editors, everybody, 715 00:30:38,795 --> 00:30:41,402 including those who work on and off camera, 716 00:30:41,402 --> 00:30:43,305 I'm so, so, so grateful because of your patience. 717 00:30:43,305 --> 00:30:45,974 And 2024 is full of big milestones for me 718 00:30:45,974 --> 00:30:48,350 and you guys are definitely one for the books. 719 00:30:48,350 --> 00:30:51,052 So thank you and I hope we continue to work together. 720 00:30:51,262 --> 00:30:52,902 (applauds) 721 00:30:57,020 --> 00:30:58,114 - Oh, wow. 722 00:30:58,469 --> 00:31:00,417 (laughs) 723 00:31:00,568 --> 00:31:01,693 - That's Jennifer Coolidge. 724 00:31:01,740 --> 00:31:02,933 (laughs) 725 00:31:03,425 --> 00:31:04,529 - Only in the bedroom. 726 00:31:06,593 --> 00:31:07,285 That's good. 727 00:31:07,285 --> 00:31:08,139 - Whoo! 728 00:31:08,450 --> 00:31:09,397 (applauds) 729 00:31:09,397 --> 00:31:11,340 - That's the go signal, guys. Let's eat! 730 00:31:13,761 --> 00:31:15,334 - Yeah. The pork's next level, Seth. 731 00:31:17,548 --> 00:31:19,149 - That is so good. 732 00:31:19,269 --> 00:31:19,911 Wow. 733 00:31:22,717 --> 00:31:23,940 - So my dad knew him. 734 00:31:24,202 --> 00:31:25,804 So we would go on his boat. 735 00:31:27,394 --> 00:31:28,587 - So, guys, what do you think? 736 00:31:29,564 --> 00:31:31,778 - Woah, so confident. 737 00:31:33,904 --> 00:31:34,838 - You were crying. 738 00:31:37,521 --> 00:31:38,195 - Hey! 739 00:31:39,288 --> 00:31:40,681 (laughs) 740 00:31:40,725 --> 00:31:42,894 - You know that rice cake in front of the... 741 00:31:42,894 --> 00:31:45,958 - So obviously my favorite is the kinilaw, or ceviche. 742 00:31:46,338 --> 00:31:49,225 I finished one entire bowl. 743 00:31:50,968 --> 00:31:51,591 - Wow. 744 00:31:51,695 --> 00:31:52,706 (laughs) 745 00:31:52,825 --> 00:31:55,923 - But everything's so good. As in. Seth, the sauce 746 00:31:55,926 --> 00:31:57,439 is super gamechanger. 747 00:31:57,649 --> 00:31:59,750 Super delicious. Promise. No joke. 748 00:32:00,307 --> 00:32:01,915 I'm thankful for the growth. 749 00:32:01,915 --> 00:32:04,511 I'm just super lucky to be surrounded by people 750 00:32:04,511 --> 00:32:06,508 who are very passionate in what they do, 751 00:32:06,508 --> 00:32:09,220 and it's always another learning experience 752 00:32:09,220 --> 00:32:10,848 everyday with the team. 753 00:32:14,148 --> 00:32:15,290 - Don't hurt yourself. 754 00:32:20,734 --> 00:32:23,243 - So the dish that we made today, 755 00:32:23,820 --> 00:32:26,358 the idea was how can you put together 756 00:32:26,358 --> 00:32:28,173 two dishes that I grew up with that I really 757 00:32:28,179 --> 00:32:30,630 have strong memories with which is a beef mechado 758 00:32:32,111 --> 00:32:34,309 and the only dish my dad ever taught me 759 00:32:34,309 --> 00:32:37,711 which was Homard à l'Armoricaine which is the only dish 760 00:32:37,715 --> 00:32:40,214 he ever taught me how to make but it's absolutely delicious. 761 00:32:40,214 --> 00:32:43,524 And I found those flavors to be very kind of synonymous 762 00:32:43,529 --> 00:32:44,982 so that's what I kind of played with. 763 00:32:44,982 --> 00:32:48,652 So you have veal cheeks, I added 'Nduja. 764 00:32:48,851 --> 00:32:53,262 And then, Homard à l'Armoricaine is a tomato-based stew, 765 00:32:53,273 --> 00:32:55,080 a lobster stew from France as well. 766 00:32:55,080 --> 00:32:57,392 Both of those stocks came together, 767 00:32:57,392 --> 00:32:59,376 and then cooked down into really thick, 768 00:32:59,376 --> 00:33:00,543 kind of like fatty sauce. 769 00:33:00,543 --> 00:33:01,455 That's why I didn't put too much of it 770 00:33:01,455 --> 00:33:02,380 'cause it's quite intense. 771 00:33:03,109 --> 00:33:05,226 And then, I sous vided and poached... 772 00:33:05,233 --> 00:33:08,178 butter poached the lobsters, and I really cooked down 773 00:33:08,178 --> 00:33:09,538 the veal very nice and tender. 774 00:33:09,538 --> 00:33:11,070 And that's served with betel nut. 775 00:33:11,095 --> 00:33:12,854 Betel nut is what they use when they make nganga 776 00:33:12,854 --> 00:33:15,392 in like Visayas and stuff, and they chew tobacco. 777 00:33:15,392 --> 00:33:17,186 So that's the leave I used to kind of deep fry. 778 00:33:17,186 --> 00:33:18,895 So that's another Filipino element on the plate. 779 00:33:20,715 --> 00:33:22,002 And yeah. So the idea was to kind of present 780 00:33:22,005 --> 00:33:23,397 those two cultures in one dish. 781 00:33:23,694 --> 00:33:27,172 And then, we have soubise. Soubise is a French sauce 782 00:33:27,178 --> 00:33:29,633 of caramelized onions that's kind of blended 783 00:33:29,633 --> 00:33:33,355 at a high speed with cream and milk 784 00:33:33,355 --> 00:33:34,434 which is really nice. 785 00:33:34,442 --> 00:33:37,023 And then, I added natural ube to it; 786 00:33:37,023 --> 00:33:38,363 there's no coloring there. 787 00:33:38,371 --> 00:33:39,937 So it's kind of like a mashed... 788 00:33:40,412 --> 00:33:42,128 It looks like ube halaya but it's not, 789 00:33:42,128 --> 00:33:43,206 it's a savory version. 790 00:33:43,228 --> 00:33:45,992 So it's soubise mixed with an ube mash. 791 00:33:46,152 --> 00:33:47,985 So those two things come together nicely. 792 00:33:47,994 --> 00:33:49,101 - So what are you grateful for? 793 00:33:49,241 --> 00:33:50,697 (laughs) 794 00:33:51,067 --> 00:33:52,526 - Whoo! 795 00:33:53,924 --> 00:33:56,424 - In my life, I've never really believed so much 796 00:33:56,424 --> 00:33:59,987 in something that I was doing, and that belief 797 00:33:59,987 --> 00:34:02,121 would not be possible with the team 798 00:34:02,121 --> 00:34:03,760 that we've built over the years. 799 00:34:03,900 --> 00:34:06,826 Yes, that team has grown, has changed, 800 00:34:06,839 --> 00:34:08,903 the dynamics are always more complicated 801 00:34:08,903 --> 00:34:10,937 the more the number of people that you bring 802 00:34:10,937 --> 00:34:13,106 into a team, but I really do think that 803 00:34:13,106 --> 00:34:15,904 the instinct, the flexibility, and everything 804 00:34:15,904 --> 00:34:19,651 that we started with is still very much at the core 805 00:34:19,651 --> 00:34:20,741 of what we do. 806 00:34:21,323 --> 00:34:23,085 I really believe in kind of all the work 807 00:34:23,085 --> 00:34:23,917 that we're doing. 808 00:34:23,946 --> 00:34:25,711 I think it's fantastic. I think we're doing something 809 00:34:25,711 --> 00:34:27,868 that's never been done in the Philippines. 810 00:34:27,894 --> 00:34:30,945 And you know, I've always hated when people said, 811 00:34:30,945 --> 00:34:33,127 you know, "Ah, it's good enough for the Philippines." 812 00:34:33,127 --> 00:34:35,867 Like, that was always something I kind of nod at, 813 00:34:35,867 --> 00:34:37,672 that pissed me off, and I think we're proving 814 00:34:37,672 --> 00:34:39,995 that quote wrong in general. 815 00:34:40,105 --> 00:34:41,875 And that's something that wouldn't be possible 816 00:34:41,875 --> 00:34:42,589 with anyone... 817 00:34:42,589 --> 00:34:45,108 everyone at this table and everyone that's not 818 00:34:45,122 --> 00:34:47,037 on this table, that couldn't join us today. 819 00:34:47,337 --> 00:34:49,830 So thank you very much for kind of believing 820 00:34:49,830 --> 00:34:51,838 in this journey with me as well. 821 00:34:52,406 --> 00:34:54,707 I know we operate at a very high pace 822 00:34:54,719 --> 00:34:56,491 and at a high speed, but I think it's something 823 00:34:56,491 --> 00:35:00,406 that we can all agree that, you know, we're very lucky 824 00:35:00,406 --> 00:35:02,874 to be put in this position as well, to do things 825 00:35:02,874 --> 00:35:04,033 that we're passionate about. 826 00:35:04,763 --> 00:35:05,646 So thank you all. 827 00:35:05,668 --> 00:35:06,975 (cheers and applauds) 828 00:35:08,055 --> 00:35:08,782 - Delicious. 829 00:35:12,056 --> 00:35:15,056 - I can eat the ube, like, by itself. 830 00:35:17,638 --> 00:35:21,849 - So I super love this dish 'cause I can taste the flavors 831 00:35:21,859 --> 00:35:24,909 of Filipino and French. 832 00:35:25,201 --> 00:35:26,771 I can eat it as is. 833 00:35:26,926 --> 00:35:30,023 First, I'm grateful for the kitchen team 834 00:35:30,023 --> 00:35:34,444 for working so hard and preparing everything 835 00:35:34,444 --> 00:35:35,882 that's on the table right now. 836 00:35:36,022 --> 00:35:37,624 Everything was so good. 837 00:35:38,035 --> 00:35:42,211 I'm also grateful for the whole TFKI team 838 00:35:42,211 --> 00:35:44,897 'cause everyone is so passionate and it's actually 839 00:35:44,897 --> 00:35:47,785 super inspiring, and it pushes me 840 00:35:47,785 --> 00:35:49,801 to become better each day. 841 00:35:49,801 --> 00:35:51,163 - Yeah! 842 00:35:53,030 --> 00:35:57,926 - I’ve been in the industry for over 10 years, 843 00:35:57,926 --> 00:36:00,743 and out of all the shoots I’ve been to— 844 00:36:00,743 --> 00:36:05,291 so many shoots— this is the only production 845 00:36:05,302 --> 00:36:07,491 that I’ve truly taken great care of. 846 00:36:07,661 --> 00:36:09,562 (applauds) 847 00:36:09,577 --> 00:36:10,994 (cheers) 848 00:36:13,706 --> 00:36:18,401 So looking forward to more years to come. 849 00:36:18,414 --> 00:36:20,592 (cheers and applauds) 850 00:36:21,976 --> 00:36:25,665 - All right. So we are team dessert— Nica and Marts. 851 00:36:26,620 --> 00:36:28,293 So the first one, the one in front of you, 852 00:36:28,293 --> 00:36:30,683 it's Vacherin Au Citron. Is it correct? 853 00:36:31,324 --> 00:36:31,891 - Vacherin. 854 00:36:31,891 --> 00:36:33,485 - Vacherin Au Citron. 855 00:36:33,729 --> 00:36:36,025 Basically, it's like an ice cream cake 856 00:36:36,025 --> 00:36:37,617 but with all lemon. 857 00:36:37,636 --> 00:36:40,681 So it's meringue, it's lemon curd, 858 00:36:40,681 --> 00:36:43,956 lemon sorbet, and mint and basil syrup. 859 00:36:43,956 --> 00:36:46,825 All house-made, all sour but sweet. 860 00:36:47,038 --> 00:36:50,604 And whenever I make dishes for people, 861 00:36:50,604 --> 00:36:51,928 it always comes from... 862 00:36:51,978 --> 00:36:52,613 Sorry, Seth. 863 00:36:52,613 --> 00:36:55,409 It always comes from memory and experience. 864 00:36:55,782 --> 00:36:58,660 So this was the last recipe I developed 865 00:36:58,660 --> 00:37:00,589 with a good friend of mine before he passed away. 866 00:37:02,623 --> 00:37:05,138 And things like that, I love serving to people 867 00:37:05,138 --> 00:37:06,223 I really like. 868 00:37:06,250 --> 00:37:09,271 So this one's for everyone here. I hope you guys like it. 869 00:37:10,231 --> 00:37:11,295 - What are you grateful for? 870 00:37:11,295 --> 00:37:14,368 - I am thankful for each and every one of you here. 871 00:37:15,940 --> 00:37:17,706 You guys are very patient with each other, 872 00:37:17,706 --> 00:37:21,567 you always listen to, you know, instructions, 873 00:37:21,567 --> 00:37:24,481 criticisms, or even affirmations which is great. 874 00:37:24,487 --> 00:37:25,861 - Thank you, Chef! 875 00:37:25,907 --> 00:37:27,210 (applauds) 876 00:37:27,311 --> 00:37:28,396 - The centerpiece. 877 00:37:28,688 --> 00:37:34,774 - Okay. So after a refreshing dessert from Chef, 878 00:37:34,774 --> 00:37:39,775 so we want to close and end this wonderful 879 00:37:39,775 --> 00:37:43,219 Thanksgiving dinner on a warm and sweet note, 880 00:37:43,219 --> 00:37:46,935 so that's why I chose a merry cheesecake stuffed 881 00:37:46,935 --> 00:37:47,925 carrot cake. 882 00:37:47,946 --> 00:37:50,344 So in the middle of our carrot cake, 883 00:37:50,344 --> 00:37:54,098 there's a whole cheesecake. It's frosted with 884 00:37:54,098 --> 00:37:57,860 a very nice and light cream cheese frosting. 885 00:37:57,863 --> 00:38:00,537 Just to have it all come together, 886 00:38:00,537 --> 00:38:03,146 there's a spiced butterscotch sauce 887 00:38:03,146 --> 00:38:05,469 that you can drizzle on top. 888 00:38:05,469 --> 00:38:07,843 So I'm very grateful for the entire team 889 00:38:07,843 --> 00:38:11,720 because you believed in me even if I had doubts 890 00:38:11,720 --> 00:38:12,755 with myself. 891 00:38:12,755 --> 00:38:15,891 And I'm just very thankful for each and every one of you. 892 00:38:15,981 --> 00:38:18,939 And hopefully, it's going to be a fruitful 2025. 893 00:38:18,955 --> 00:38:20,285 (cheers) 894 00:38:35,253 --> 00:38:36,455 - What I'm grateful for... 895 00:38:36,821 --> 00:38:44,512 Someone once asked me, “Your family is amazing,” 896 00:38:44,512 --> 00:38:45,510 they said. 897 00:38:48,385 --> 00:38:52,313 My answer to that was, it all boils down 898 00:38:52,313 --> 00:38:53,590 to where you came from. 899 00:38:53,899 --> 00:38:57,583 Of course, before you built that family, you had work, 900 00:38:57,583 --> 00:39:01,851 and through that work, you fought for your family. 901 00:39:01,855 --> 00:39:05,287 That’s what people see now, right? 902 00:39:05,555 --> 00:39:08,535 So it all goes back to where I came from, 903 00:39:08,535 --> 00:39:10,196 and I’m grateful for myself. 904 00:39:10,427 --> 00:39:12,238 Like, Hans, I’m grateful for myself. 905 00:39:12,242 --> 00:39:13,354 You know why? 906 00:39:13,354 --> 00:39:17,338 Because I arrived an hour and a half early 907 00:39:17,338 --> 00:39:19,157 to shoot BTS for Erwan. 908 00:39:19,680 --> 00:39:22,737 That one and a half hours— when the camera operator 909 00:39:22,737 --> 00:39:27,119 was late, the DOP said to me, 910 00:39:27,126 --> 00:39:30,386 “Monn, can you handle this camera?” 911 00:39:30,403 --> 00:39:34,034 And from that day on, I’ve been grateful for myself 912 00:39:34,034 --> 00:39:36,919 because that’s the day I met E. 913 00:39:36,940 --> 00:39:40,081 And on that day, he asked if I had a passport. 914 00:39:40,858 --> 00:39:46,458 That same day, I locked in my flight to Taiwan 915 00:39:46,458 --> 00:39:50,100 for my first job with Erwan. 916 00:39:50,935 --> 00:39:57,508 Because I showed up so early, I got that opportunity, 917 00:39:57,508 --> 00:39:59,797 and that’s the reason I’m here today. 918 00:40:00,237 --> 00:40:04,153 So the lesson for everyone is, whatever opportunity 919 00:40:04,153 --> 00:40:06,726 comes your way, be grateful. 920 00:40:06,734 --> 00:40:10,004 And I’m grateful because we’ve grown so much. 921 00:40:10,017 --> 00:40:13,486 When I walk into the office, I’m greeted warmly— 922 00:40:13,486 --> 00:40:14,762 everyone is welcoming. 923 00:40:15,142 --> 00:40:20,180 There’s no one in a bad mood, no one complaining 924 00:40:20,191 --> 00:40:22,576 about their life, because we’re all putting out 925 00:40:22,576 --> 00:40:25,075 the same positive energy for each other. 926 00:40:25,501 --> 00:40:29,134 And I’m grateful because we all lift each other up— 927 00:40:29,142 --> 00:40:31,991 not drag each other down, but help each other rise. 928 00:40:32,324 --> 00:40:37,342 Thank you, Erwan, because wherever this attitude 929 00:40:37,342 --> 00:40:42,628 comes from, for sure, it’s because of our boss. 930 00:40:43,136 --> 00:40:46,043 If he were a jerk, we’d all be jerks, right? 931 00:40:46,043 --> 00:40:50,289 For sure. E, thank you. Love you, man. Thank you. 932 00:40:50,301 --> 00:40:52,954 And we’re going to grow even more, for sure. 933 00:40:52,959 --> 00:40:54,124 Thank you, thank you, thank you. 934 00:40:54,364 --> 00:40:55,779 (applauds) 935 00:40:56,834 --> 00:41:00,083 - You gave me the chance to fulfill my dreams. 936 00:41:00,801 --> 00:41:01,448 Oh, sorry. 937 00:41:01,448 --> 00:41:03,076 (laughs)