- Time for cooking.
Hey, it's Selena.
And I'm finally getting the hang of cooking at home.
But that doesn't mean I still don't need help.
Grocery time. Raquelle, you wanna help?
- Yeah. - Oh, this is great.
It's just two. - Oh, good.
- Luckily, I'm working with some
of the best chefs in the country,
and they've agreed to teach me
my way around my own kitchen.
We have cheam creese, which is bomb.
We have-- - Cream cheese?
- What did I say? I said something.
You said, "Chee cream."
- They're at home, and I'm at home,
and we're gonna make a meal together apart.
- I'm hungry today. Are you?
Well, I'm hungry every day.
- "Selena + Chef," final episode.
Hi, Graham.
- How are you?
- I'm doing great.
How are you doing?
- Yeah, I'm super psyched
to be doing that kind of stuff.
- Today I'm working with Chef Graham Elliot.
Graham has received two MICHELIN stars
and has been nominated multiple times
for the James Beard Award,
and he's judged several culinary competitions.
Now he's gonna cook with me,
and I couldn't be more excited.
Well, I'm gonna introduce you
to some of my best friends.
Here's Theresa.
- Hi. - Hi.
- This is Raquelle. - Hi, Graham.
- How are you? - And this is Paige.
- Hi, Graham. - Hey, Paige. How are you?
- We're excited to cook with you.
- Thank you. Yeah, this is gonna be fun.
This is, you know, kind of doing dishes
that I'm sure you've seen before
but putting a little spin on it.
I kind of--that's the way that I like to cook, you know?
- I can't wait. What are you gonna teach us today?
- I'm gonna be doing what I call the GrahamBurger.
Any way you can throw your name on something
to make yourself feel better about the food you cook
is what I do. - I love that.
- You know, music, painting, art, dance, cooking:
it's all a form of expression,
and you always wanna find your own voice
and do your own thing.
- Graham daddy.
- And the other thing is a deconstructed Caesar salad.
You've got romaine. You've got croutons.
You got Parmesan and dressing.
What if you split those up individually
and found a way to make them very unique?
- Oh, interesting.
- We are going to make
the crouton the star, right?
It's the lead singer.
It's the Beyoncé of the salad.
And then you've got the lettuce
and the anchovy and the dressing
and Parm
kind of playing the backup dancer role.
- Awesome. What do you need for us to do first?
- All right, so the first thing we're gonna do is,
we are going to make our Caesar dressing.
So we're gonna get partying with the blender.
- Okay, I'm gonna get the blender, guys.
- Go ahead and get out
some garlic, shallot,
parsley, and eggs.
- Shallot, parsley, eggs.
Okay, this is gonna be a dumb question.
What is--is this a shallot? - Shallot.
This is a shallot, right?
- That is a shallot.
So similar to an onion but a little sweeter.
- Okay, all right. - So we'll start our dressing.
We're gonna get some parsley. - Check.
- Let's go ahead and just
chop up some of that. - Okay.
- And again, because it's gonna get blended,
we don't really care what it looks like.
We just wanna make sure that it's chopped up enough
that it's not gonna get stuck in the blade in the blender.
- Right.
- I'm gonna grab a little bowl.
We're just gonna crack,
like, three egg yolks into the blender.
So I just got the bowl
to let the egg whites drop into.
- Okay.
- Dude, you're such a good egg cracker.
- Oh! - Well, actually, you know,
she got a little shell in there.
- No, this isn't what we're using.
- Oh. - We're using this.
- Selena, full disclosure.
I do love the show
and the fact that you're actually cooking
as opposed to sitting back,
telling your friends what they need to do.
- Oh, don't worry. I will be doing that too.
Kidding. We're a family unit.
- So true.
- Throw some of that chopped parsley
into the blender.
- Just some of it or all of it?
- Let's say a handful. - Okay.
- 'Cause I'm sure you and I have the same size hands.
So it's totally good.
- That's literally what I was thinking about.
- All right, now I'm going to get the shallot,
cut it in half.
- Do I need to peel it?
- Yes. - Okay.
- Here's a question.
If you had to do another "Selena +,"
what would the other thing be?
- Oh! Um...
let's see. - "Selena and Plumbing"?
- I would say "Selena and Graffiti."
Ooh.
- Wow. - That was such a good answer.
- Just, like, Selena graffitiing all over LA.
- You're going through a rebellious phase
or something.
- I've always wanted to learn.
And it's awesome.
- That's really cool. Okay.
So you got your shallot in there,
and then go ahead and chop up,
like, two garlic cloves.
- Oh! - Oh, my God!
That was so aggressive.
Sorry.
- I'll get a fresh one.
- You have so much strength
you didn't even know.
Aww.
- You're just breaking garlic like--
- Just two?
- Yeah, so two cloves.
- Okay. And then pop them in?
- Yup. - All righty.
- Yummy.
- Now go ahead and see if you can find
Dijon mustard.
- I'll get it. - I will find--thanks, Paige.
- And we'll just do,
yeah, like, 1/2 tablespoon.
About that much, you know? - All right.
- Just enough to kind of give it some flavor
and, again, to help it kind of bind.
Now we'll throw in some--
some Parmesan. - Okay.
- So I'm gonna throw in...
I don't know; let's say 2 tablespoons.
- Is that the new single you're working on?
Yeah.
- I like that one.
That's gonna be a hit.
- Oh, no. Do you have to grate it?
- Yeah, so you can just take the cheese,
grate it in there.
- Selena, imagine, like, after "Selena + Chef,"
you just start releasing, like, songs based off of food.
- I see a whole food album in the future.
- Honestly, your fans are so loyal.
I feel like it would still sell.
- I have to say that my fans are pretty awesome.
They're, like, the best people ever.
- Yup.
- And now we're gonna go ahead
and put this over on the blender.
And we're gonna start it on the slowest speed.
And then we will start trickling in
some of the olive oil as it's blending.
- Here we go.
- As long as it's blending
and moving with the blade,
then you can start drizzling in the olive oil,
and it'll start emulsifying.
- So how's this looking? - Is it blending?
- It's looking beautiful. - Yeah.
- Oh. Gorgeous.
Beautiful. - Perfect.
- And do you have the can of anchovies?
- Yes.
Oh, boy.
- So wanna open those and put in, like,
two fillets.
- Okay.
Oh, my gosh. Why?
- It smells bad?
- What is it? - Ish, babe.
- If you don't have any anchovies,
you can just use cat food.
- Yeah. - Oh!
- I feel like that's what we're using.
- Ugh. - I am so funny.
I'll be here all day.
Good job.
Very proud. - Oh, thank you.
I've got my artichoke...
Ooh, it stinks.
In there.
And-- - No--you said what?
- I don't know. I'm gonna blend it.
- You said artichoke.
- You wish it was an artichoke.
- I know. She's testing me. - You wish.
- She's trying to change the dish.
- I would much rather--
- That smell is not an artichoke; I'll tell you that.
- Turn it on as high as it can possibly go.
It looks awesome.
- Can I see what yours looks like?
- What do you think?
- It's a beautiful green. - Yeah.
- It's looking the same as Graham's.
- Yeah, looks beautiful. - Great.
- Now I'm gonna pour mine into a little bowl.
- Can I get rid of the anchovies?
- Yes, you can get rid of 'em.
- Whoo.
- Oh, it's on my hand. Yuck.
- Oh, God forbid.
Whoo!
- Now go ahead and get your mascarpone.
- I'll get it for you. - Oh, thank you.
- We are going to get the mixing bowl...
- All righty. - With a whisk.
Got it. - Perfect.
The mascarpone, which is, like,
a really, really soft cheese.
- Okay. - Yup, you got it.
And then pour all of that into the glass bowl.
- So do the whole thing. - Yes.
And then half a stick of the cream cheese.
And this is what we're gonna put inside our croutons.
- Ooh. - A little less than that?
- No, that's good. That's half. That's half, yeah.
- No, that's perfect. Just the top half.
- Okay.
- And now go ahead and chop up
half of a shallot and one whole clove of garlic.
- Okay. Half a shallot.
- Go ahead and just mince it as fine as you can.
- Selena, you're getting so good, the cutting technique.
- Thanks, babe.
- Yeah. Looks beautiful.
Beautiful sound.
- I know.
And I love his glasses.
- Yeah, we are big fans of the glasses.
- Yeah. - Oh!
You know, 6 billion people in the world.
You need to stand out somehow.
So I'm like the culinary Elton John.
Love that. That's so great.
- Kind of like the reverse Clark Kent.
If you take 'em off and walk down the street,
like, no one notices you.
- No one notices you. - Love that.
- That's epic. - Okay.
So I have the garlic.
- Yeah, you can throw that
into the mascarpone cream cheese.
- Okay.
- Use, like, a spatula
and just try to--like this.
Work the bowl and the spat at the same time
so you're really incorporating this
so it's thick enough to hold on to your spatula
but you can still kind of do this and smear it around.
Is that Chef Paige?
- Paigey's helping me out on that one.
- Ah. I love it.
Chef Paige, get in there.
- You got it. - This is gonna be so yummy!
- Now, pastry bag-- do you have one?
- I actually have one. - Okay.
This is as pastry as I'm gonna get
because I absolutely suck
when it comes to baking and pastries and desserts.
- Okay.
Now I remember I have to go here.
And then...
put it out?
What do I do?
- So roll it down.
- Yeah, but, like, with--yeah.
Yeah, yeah, yeah, yeah.
And then grab the cone-- grab the cone from this way.
- Yes, exactly. - Okay.
- So you're basically just holding on
to the outside of the small tip at the end
and just pulling it down so that when you put...
- Oh, she's jumping ahead.
- The filling in, you have it down at the bottom
instead of all over the bag.
- This is great. - What?
Am I doing it wrong?
- No, that's it. Perfect.
- Okay. - All right.
We're looking good.
And then try to shake it down to the bottom.
Just kind of twist it.
So that's what you should be looking at.
Like that.
Perfect. So set that aside.
And now we're gonna get a nonstick pan...
- Okay. - And get it on low heat.
And then while that pan is getting warm,
we're going to go ahead
and make the crouton brioche Twinkies.
- Yum.
Wait, wait, wait.
- So you need to find the loaf of brioche.
- Is it right here?
- Yes. - Okay.
- So you can see kind of what I'm gonna do.
- Okay.
- Well, I play drums on 'em first.
But after that... - Ah.
- Oh. - You can just take--
take the little end piece off.
- Got it. - And now go ahead
and cut roughly-- let's say 2 inches.
And now what we're gonna do is simply
take off the crusts.
- Okay. This has got to go.
- Those look good; just cut 'em in half
so that they're that-- this length.
- Okay.
- Yup. Just like that.
All right, now we're gonna take our stick of butter.
So this size of a pat.
So yup. Big chunk.
Place it on the pan and let it melt.
- Okay.
- And now if you can get the brioche
into the butter.
- The--the--these.
- Yes, the croutons, yup.
Okay.
- Yup, just kind of spread 'em out.
Let 'em get some color.
Move the pan around. Make sure they're not stickin'.
- Got it.
- Yeah. - What do I do now?
- Flip it. - Yeah, just flip 'em.
- Oh, yeah. Perfect.
- Yeah, baby.
- I'm making this. - All right.
So I took mine off.
- Wow. It looks and smells so good.
- So good. - Good.
Good, good. Just get, like, a spoon.
And we're gonna use the back of the spoon
to just kind of poke two holes into the brioche.
And then you can kind of, like,
put your pinkie down in there if you want
to make a little more space.
- Hot? - Yeah.
- All right, and now take your piping bag
and cut maybe 1/2 inch from the end.
And now you're gonna start-- like,
if this is the crouton, you're gonna put
all the way to the bottom
and then press and come out.
- Okay.
Press. - Filling and lifting up.
Oh!
- It's kind of like if you've had those
molten chocolate center lava cakes
where it looks like a cake and you open it
and it leaks everything out.
- Yeah. - Wow.
- It's the same idea but savory.
And then you also-- imagine you've got
cold, crisp, beautiful romaine,
so that juxtaposition of everything
is what I think makes it so fun.
- Incredible. - This smells so good.
if you were gonna do
the SelenaBurger, what would be on it?
- Very thin patty,
extra cheese, pickles,
jalapeños,
onions,
and the buns pressed.
- Ah.
- She really thought about that.
- I know. - Yeah.
Maybe a little more or less.
We'll figure it out.
- It's a new thing that you've created
all on your own.
Well, get ready for the GrahamBurger.
- Whoo! - Wow.
- The moment we've been waiting for.
- So I'm gonna have the bowl
to mix the beef and the pork
to make the patty.
I'm gonna have another bowl
to marinate the red onion. - Got it.
- A small sauté pan.
You can use another, like, saucepan
or something if you want.
This is gonna be to make our roasted garlic,
or garlic confit.
- This one?
- Yeah, perfect. - Okay.
- First thing that we're gonna do here,
we're gonna crush our garlic,
and we're gonna get the cloves out,
put it into that pot with no fire on it,
and then we're gonna cover it with oil
and we're gonna let it poach in that oil
and it's gonna caramelize
and get really, really sweet,
and we're gonna be able to mush it into the mayo
to make, like, our aioli.
- Oh, yum. - That's where it's at.
- We will need 10 or 12 cloves.
- Okay.
We're gonna do a little double time here.
- Coolest thing about garlic is that
almost every culture and cuisine in the world uses it.
- That's true; I love garlic, I mean, anything.
- I feel like we've used garlic almost every episode.
- So I just have my cloves,
putting it into the pot.
Again, the pot's not on yet.
And now you're gonna cover the garlic with olive oil.
So you're probably gonna do, like, 2 cups.
- All righty.
- And now we're gonna put it on the back burner at low.
Actually, I'm gonna go crazy.
I'm gonna put mine at medium.
I'm a daredevil
during this time. - Living on the edge.
- All right. So did I.
- All right, next,
let's do our onions
so that they can marinate while that stuff's cooking.
I'm just taking off the edges of the onion.
We're gonna end up cutting into rings
just like we're doing onion rings.
We're literally gonna go back
and just cut into--
I don't know-- I'd say 1/2 inch rings?
- Uh-oh. - Oh, no.
- Uh-oh. What happened? - Nothing.
I'm very nervous cutting this. - Knife got stuck.
- Careful of your fingers.
- Okay, I did it.
- Yay! - Yay!
- Are you scared of the knife?
- No, I just don't know what to do towards the end.
So when we're chopping things, I'm like,
"Well, it's getting really close to my fingers."
- Hey. I get it.
I've done this for a long, long time.
And I really don't cut myself,
but I feel like I burn myself.
- Yeah. That happens too.
Speaking of which, the garlic's bubbling.
It's cooking. Just keep an eye on it.
- Okay.
- It's gonna start to caramelize.
You'll start to smell it, and then we can turn it down.
But for right now, we're gonna take our red onions.
You wanna break apart all the little rings
so they're individual little rings.
- Okay.
- Like red onion hoop earrings.
Now we'll take our olive oil,
and we're just gonna kind of drizzle it all around.
Toss the olive oil and onions together
because you want that to just kind of coat it
so that when we season with salt and pepper
and other things, it's gonna stick to it.
So now I will hit it with the pepper.
Salt, you always wanna make it rain
so that it's even.
And now I'm gonna use a little bit
of apple cider vinegar, like, two capfuls,
and then just set that aside.
- Okay.
- Mayonnaise over there. - Yup.
- You're gonna just open that guy up.
I just put two spoonfuls, so, like, that much.
And now I'm gonna look at my garlic.
Is yours turning nice and brown yet?
- Yeah. They're black.
Ooh.
What happened to your culinary assistants in the back?
- Well... - Yeah, that's on us.
- We should've been on garlic duty.
- What do we do? - Go check--okay, hang on.
- What do you mean it's black? - It's burning.
One second, one second.
- Yeah, no worries.
Here's the fun thing
is that we have more garlic
and we have more oil.
So we can do this 100 times.
- Ooh, the smoke!
- Oh! - Oh!
- Oh, my heavens.
- What--you okay? - Oh, my--
- Oh! - Sorry.
- That sounded like an animal.
- What--I think the kitch-- I think the sink--
- Did you pour water into the pot?
- Yeah, and I know that's a rule
that you never should put oil in water.
- But the pot is bubbling up.
- Oh, no. Graham took his glasses off.
Yeah.
- We're fine. I made a mistake.
- Hey, I'm just making sure you're all right.
That's--we learn in different ways, Selena.
- Thank you. I appreciate that.
- You're learning the hard way.
So take, like, you know,
again, six or ten cloves.
Put it in the pan at cold.
And then cover it with oil, and then turn the heat up.
- Hey, we made a mistake,
and now we're fixing it.
- That's what it's all about.
I wouldn't expect you
to nail this the first time.
We're still moving along.
We have now got the pan
with the garlic in it
with the olive oil, and that's gonna be on low.
- Yes.
- So I've got a grill pan on.
- Yes, we have one of those.
- And I'm turning it on, like, medium-high.
So now we're gonna put the onions on.
- Okay. - But instead of just dumping
the bowl of onions on there,
I try to, like, put 'em on nicely.
So yeah, have 'em look good.
They'll cook more even.
- They're totally sizzling already.
- That's what mine look like. How are yours looking?
- Yours look obviously a lot neater.
- Yeah. - That's okay.
Let 'em do their thing.
Just let 'em cook on that side
for, like, another minute, 90 seconds,
and then try to flip 'em over
and let 'em cook on the other side.
And then we're done. - Okay.
- The garlic's, like, almost finished.
- Okay, turn it off
and chop it up as fine as you can
and fold it into that mayo.
- This garlic smells really good.
- So just take some of that.
Kind of mash it all up
and then fold it into the mayo.
And then when you put it into the bowl, the mayo,
you'll just use your spoon
and just kind of mix it all up.
- Perfect.
- Oh, the onions look delish.
- All right, so those onions are done.
They're not too hard. They're not too soft.
They're like baby bear, right? Right in the middle.
For my burgers, I'm gonna use a cast iron pan.
And I'm gonna get another pan warm
so that I can toast off my burger bun.
- All right, so I'm gonna put that on what heat?
- Just, like, low to medium.
And so you're gonna get that serrated knife
and cut the pretzel bun.
- Oh, yeah.
That's a good slice right there, baby!
- Mm. Mm-hmm, mm-hmm.
- Now what?
- Just like you're doing the brioche Twinkies again.
- Okay. - So throw in some butter.
Just let it cook.
Throw in the bread. Let it toast.
So I guess what we can do
is, we can get another bowl out.
And then we can mix
our meat mixture
for our burger patties.
- I'm getting all the meat out
and putting it into a bowl, correct?
- Yup; I've got almost equal parts,
like, one package of the beef
and 75% of that pork.
That's kind of what I did.
It's almost, like, half-and-half.
- Okay. - We're just gonna take that
and we're gonna kind of mix it all up
and incorporate it.
- Ah. This feels good.
- The proteins and stuff
kind of all turn into one.
And that's gonna help
hold it together when we cook it
instead of letting it fall apart and get too crumbly.
- All right.
So now we just make a patty.
- That's right. - Slap it down.
- And this is, again, one of those, like,
your preference, right?
You like it nice and thin and flat?
Go ahead and do that.
All right, so I'm gonna put
my oil in the pan now.
- Okay, I'm gonna put
how much oil in it?
- Like, uh, two capfuls.
So now let's go ahead
and lay 'em in there.
You want it to get nice and seared
and making that noise.
And at the same time now,
we can kind of go back and take our bun
and hit both sides
with some of the aioli.
- So I'm just gonna put a little bit of this on here?
- Yup, so I just did that. - Yum.
- Yeah, that much, and I'm using the back of my spoon
to kind of paint it.
All right, I just flipped my burger.
- Oh! - Careful.
That might be hot.
- You can tear off some of the watercress.
And what I do is--you can see
I just tore off a little bit,
and then I kind of lay it out
so I know it's, again, almost the same diameter
as the bun and the patty.
So that's my patty. Is yours out?
- Not yet. One more second.
- It smells good.
It smells like meat.
- Okay. It's done.
- Awesome.
Now transfer that over to your board
and take out your Brie.
- My-- - Oh, Brie cheese?
- Brie cheese. - Yes.
- Ooh, we're having Brie? - How fun!
- So now we're gonna go back and cut
literally just, like, slices maybe that thick.
Just, like, this way. - Okay.
- So they're gonna look like-- almost like bacon strips.
- Just cut right there. - You know?
Like, I'm literally slicing
and just laying the Brie across...
- This is gonna be so yum.
- Okay, I got that.
- Awesome.
Now put your burger
on top with the cheese
and then some of the red onions
on top of that.
Lettuce.
- This looks so good. I'm really excited.
- Aw, what a beauty.
- Beautiful! Art! - Wow.
- Here is mine.
- Wow. - Wow!
- Beautiful. - It is so good.
- You and I now can finish the Caesar.
- Okay.
- And then your friends can cook the next burgers.
- Okay. - So we have--
we need to make two for Nana and Papa as well.
So we've got five total.
- We're gonna get our romaine out.
Let's go ahead and wash 'em. - Okay.
- So I'm just gonna peel off
the outside, like, larger leaves.
How many croutons did you make?
- I made four.
- So let's do four heads,
'cause we're gonna keep those heads together.
That's kind of what mine end up looking like.
- Great. - Take the head of romaine
and snip off that tiny little brown piece at the bottom
so that it still stays connected
as a whole head.
- Got it.
- And just kind of, like, squaring them off a little.
So I just took it and went like that.
- Okay.
- And that's what you're gonna keep.
- This is, like, so fun.
- Yeah, no, definitely.
- So now you've got your dressing.
- Yeah. - And I've got a paintbrush.
You can use the back of a spoon also
if you don't have a paintbrush, but...
- How about this? - Sure.
So I'm just holding my lettuce.
I'm brushing it with the dressing.
Not too much but evenly coated.
- This is fun.
Painting. - Yeah, exactly.
Now we're gonna grate with a microplane
some of the Parmesan.
Yup, just let it lay on the plate,
get nice and fluffy.
So now we hold the bottom of that romaine,
like, the little knob end at the bottom.
Hold it over the cheese, and then take some of the cheese
and just drop that Parmesan fluff
all over the lettuce. - Oh, wow.
- That cheese should be sticking
to the paint dressing that we did.
- Oh, yums.
- Yummy, yum, yum.
- Take your brioche croutons.
Throw 'em in the microwave
for, like, 15 seconds.
We're just melting up the middle again
just so they're not cold.
In the meantime, I'm taking the dressing
and the paintbrush
and I'm just gonna kind of do some painting,
pretend I'm an artist.
- Oh, my God, that looks so pretty.
Look at the green.
- Perfect.
- And you can put the brioche crouton down
and then the lettuce on that, yeah.
You feeling good? You like it?
- Yeah. It looks great.
- Awesome. - Very pretty.
- Oh, it looks so pretty.
- Nana, Papa!
- Like a fork-and-knife Caesar.
So you cut it up and get a little bit
of the crouton and the lettuce together.
- Can I try the burger first? - Do whatever you like.
- Yeah, this episode is all about how you feel.
- Oh, it's so good.
- Mmm.
Come on, Papa.
- Oh, my Lord.
- I want you to taste some of this.
This is my Papa, by the way.
- Hey. How are you, sir?
- How are you doing?
- That's a Caesar salad.
- Mmm.
- How good is that? - That is great.
- How is everything?
- Amazing! - So good!
- Yay.
I get to keep my job for another day.
- Best Caesar salad I've ever had.
- Honestly. - It is good.
- Good.
- Oh, my goodness. - Isn't that delicious?
Theresa? - Five out of five.
- Paige? - Five out of five.
- Raquelle? - Five out of five.
- Nana? - Five out of five.
- Papa? - Same.
- Whoo! - That's good.
- Wow. Across the board.
- It's absolutely incredible.
- Honored to cook with you guys.
- Before we go, could you tell us
a little bit about your charity?
- Yeah, so Smile Train is a charity
I've been working with for close to a decade.
My son Conrad was born with a bilateral cleft.
And this is a organization
that goes to different cities around the world
and actually sets up a clinic and infrastructure
to do surgeries for cleft lips and palates.
- Wow.
- So we've been able to go to China, Mexico,
you know, different places, and work with them.
And it's really, really an amazing,
eye-opening experience.
So thank you for what you're doing with them.
- No, I'm actually very honored.
We are very happy
to donate $10,000.
So thank you so much for introducing us.
- Thank you guys. Have fun. Happy eating.
- Bye. - Thank you!
- Bye. - Thank you.
- Bye.
- Now we are going to get to enjoy all of this.
And we'll clean up,
and we'll get to celebrate the end of season two.
- That'll be fun. - Thanks, Papa.
- Love you. - So let's do this.
- That was so good.
- That was so fun.
- I literally ate the whole burger.
- Daisy's having a field day down there.
- Sele, let me get a picture of this.
- Season two, baby.
- And the party begins.
- All right. It's celebration time.
- Oh, my. - Another successful season.
- I know. - Yup.
We did it.
- I was definitely surprised by how good everything was.
- I still have a little moment here that there that I mess up,
but this season, I felt more confident in general.
And... - You done real good, I think.
- It's awesome to be able to learn something
and be good at it.
- She's learning a lot.
- Thank you so much for being
a part of all of this with me.
- Oh, we love it. - It's been so much fun.
Your turn. It's "Papa + Chef."
Okay.
- That would be so good. - Spin-off.
- It would be a disaster.
- I think you're better in the toolshed, Papa.
- Okay.
- We wanna do a toast to Selena.
You are now a chef. - Am I?
Yes, you are.
- Thanks, guys.
- Two seasons in, you're a chef.
- Thank you.
All right, everybody, that's a wrap.