Just Add Love (2022)

[bunniefuu]

Perfect.

Mm, no.

My breakthrough

healthy brownie recipe.

My new cookbook comes

out in 16 weeks.

Done.

Hi, you hungry?

We've eaten.

April, good morning.

Morning.

Oh, is this from

the focus group?

Yes, it didn't wow anyone.

Oh, well, you know, it actually,

it looks like they

didn't make it properly.

So what did they say?

Dense, bland,

tastes like sawdust.

Healthy never tasted so bad-

All right, that's enough.

Unfortunately, half of

the recipes came back

with negative feedback.

What about the other half?

Well, all of the

recipes need to work.

Right, well, I can revise them.

I'll, um, I'll simplify them.

It's not that, it's the recipes.

Look, your brownie

recipe on social media,

it made you an instant success,

and up and coming chef, but-

Unproven.

Maybe things

happened too quickly.

The last thing we,

our publishing house,

and you want to do is

release a debut cookbook

that's not even ready.

It'd be better to

wait, refine, you know?

Well, these are healthy recipes.

Well, it doesn't matter

if no one wants to eat them.

We'll postpone for now.

Well, wait, you, you're

canceling the book?

No, postpone, until you

have time to rethink things.

What happens if you don't

like what I make next?

Well, then the healthy

brownie recipe is

your one hit wonder.

There's no shame in that.

Um, no, I...

No, I'll, um, I'll start over.

I'll throw these out completely.

If you're not happy,

then I'm not happy,

and I know I could make way

better recipes than these.

The book is supposed to

go to press in eight weeks

and we need something

at four, and even then,

we don't know if it'd

be ready in time.

And it'd have to impress

the first focus group.

We did three groups on this

one, all of them a waste.

April, I love your

drive and your willingness

to rework the recipes, but

rushing it is not the way.

But, I mean, the book

has already been announced.

You know, people following

me online are expecting it.

Publishing schedules,

they change all the time.

No, I'll,

I will have something for the

deadline, something wonderful.

Like what, we have a lot to

do to plan for each cookbook.

We have marketing, store

placement, design, style.

Um, Italian, um, you know,

but not your Americanized

version of spaghetti and pizza,

real Italian home cooking

that the American

chef can make at home.

Okay, what about

the health factor?

You know, the substitution,

low cal thing,

that's very important

for your potential brand.

Absolutely, there's lots

that I can incorporate,

health-wise.

Real Italian, how do

you intend to do that?

Well, I have family

in Italy, actually.

All right then, four weeks.

Okay.

After that, we

have to fill the gap

in the publishing schedule.

Absolutely, no, I,

I'll be ready, thank you.

We need to start looking

for backups to take her spot.

So they didn't like your recipe.

Don't take it so personally.

It's my career,

Mom, it's important.

Is this a real brownie,

or one of those fake ones?

Healthy, not fake,

and you liked it before.

That was before

I knew it had beans

and strange grains I've

never heard of before.

It's all in your head.

April's right.

Shush.

Can't complain

when you don't cook.

You want to eat, you cook.

I'll cook, just

please, stop bickering.

Can you make that

casserole I like?

Souffl, and yes, I can.

Excellent.

So what are you gonna do

about your book, sweetie?

Start over, I have to.

But I don't have much time.

I was, um, I was

thinking I might

actually go visit

Uncle Derek in Italy.

Derek, why?

He was always

everyone's favorite uncle.

Well, that's because

he never married,

he never had kids of his own.

No, it's because I'm thinking

I might try an Italian angle.

It might be the only way

to save my publishing deal

at this point, and Italian's

known for the fine cuisine,

so it's perfect.

That's France.

No, Italy is too, Dad.

But the word cuisine

comes from France.

I read it in a book.

Shush.

Don't shush me.

It was honestly the first

thing that came to my mind.

I was desperate.

Well, okay, then,

I'll call Derek.

Thanks, Mom.

Uncle Derek, hi.

April, hi.

Oh, it's so good to see you.

Wow, you too.

What's up with the sign?

Oh, no, I thought maybe

I wouldn't recognize you,

you know, but you

look exactly the same.

It hasn't been that long.

It has, come, this

way, let me take this.

Thank you.

This place is amazing.

Oh, yeah, it's an

investment property,

but it didn't flip the

way I thought it would,

so I'm staying in

it until I sell it.

Nice.

Wow, this is beautiful.

Thanks, yeah, yeah, I

keep it ready to show.

Yeah, Mom mentioned that you

did something in real estate,

but I had no idea that

you flipped houses.

Well, I've dabbled in

some commercial properties,

but, yeah, the vacation

homes are more my focus now.

Why Italy?

Oh, I did one of those

study abroad things

in college years

ago and it stuck

with me how much I

loved this place,

so when I needed

a little change,

it was the perfect solution.

Anyway, your room's

just over here.

Thought you might like to

overlook the pool and the yard.

Oh, wow.

Yeah, just down the

road there is the beach,

if that's your thing.

Oh my gosh, this is perfect.

Thank you again so

much for having me.

I really do appreciate it.

No, please, and, you know,

your mother really

didn't explain much

your reason for the trip.

Oh, what did she say?

Uh, something about a cookbook.

Yep, well, I just, you know,

I figured Italy would

be a great inspiration

for my recipes, so.

Oh, yeah, no, I'm

sure it will be.

I think I'm a little

out of the loop.

I didn't know that you were

a hotshot chef back home.

Oh, no, no, no,

I'm definitely not.

I'm more like a

trending up and comer,

but I'm just, I'm still

figuring it all out, really.

Well, uh, rest up, and if

you're up a little bit later,

we can go grab a bite to eat.

That sounds great.

Oh, the nap didn't work.

I guess not, I honestly

didn't mean to fall asleep.

You're supposed to stay

awake as long as possible

to b*at jet lag, right?

I literally have no idea.

I have yet to figure

out for myself how

to avoid that when I travel.

Oh, do you get to travel

to lots of other places?

No, mostly just

between here and home.

You've been gone a long time.

Do you ever think that you

might move back to the US?

Yeah, I'm sure I will

at some point, I mean,

but right now, this is

my work and my life.

It's good for me.

So, um, how's your Italian?

Do you think you could

translate this for me?

I'm having a little

trouble here.

Wait a minute, I thought

all chefs knew Italian.

Oh, only "al dente,"

and I don't think

that's gonna help me in

this situation.

Okay, come on.

Okay.

So, uh, your "pollo,"

that's chicken.

And you got your "pesce,"

that's your fish.

Pasta, that's-

Got it, thanks.

And I would go

with this one here,

first timer recommendation.

Okay, that's what I'll get.

So what are your

plans while you're here?

I mean, I can take you

around and do the tour

of all the must-sees.

Oh, no, I'm sure you're busy.

I'm just gonna explore, you

know, try the local cuisine.

Actually, I was hoping I

could cook up some stuff

in your kitchen

if you don't mind.

Oh, no, not at all.

Oh, have you looked into these

culinary tours they have?

They've got a bunch of

them here regionally,

in fact, throughout

the whole country.

No, what is that,

exactly, like a guide

that takes you to restaurants?

Yes, but also,

you know, to farms

and vineyards and

sources for the food,

you know, and they try to

target all the best ones.

It usually ends up being

what the tourists like,

but they're really,

really popular.

Hmm.

Okay, "experience the best foods

and where they come

from in beautiful Italy.

This three day tour

includes unique tastes

from charming eateries

and a perspective

of delectable food sources

you don't want to miss."

All right, why not?

Excuse me, are you guys

here for the culinary tour?

Yeah, that's what

we're here for.

Okay, great.

Buongiorno.

I am Roberto, your tour guide

for today's culinary experience.

Okay, you have any

questions, you ask me, no?

Have a breakfast, most

important meal of the day.

Today, we visit the source of

the most important ingredient

in Italiano cooking.

Which is?

Olive.

Of course.

Olive oil, we use it,

but do we appreciate it?

I say no.

Who do we have with us today?

Stephanie and Ryan?

Tyson and Joy?

And April.

That's me.

All Americanos.

Yeah.

Come on, we eat in the van.

Where is everyone from?

Indiana.

Florida.

April, what about you?

New York.

Ah, of course.

The olive is the

best fruit, yeah.

I say fruit, that

it grows on a tree.

We eat them plain, in a salad,

in a pizza, in a

pasta, even in a drink,

and for everything else,

there is olive oil.

Come, we explore more.

With over 500 types

of olive trees,

Italia is the second

largest producer

of the olive in the world.

Right now, the

olive is small, see?

But in the fall, when

it is time to harvest,

it will be big and

ready to enjoy.

What kind of weather

can they stand?

Excellent question, olive

tree needs lots of heat,

lots of sun.

Cold weather can harm the tree.

What about diseases?

Why do you ask, you want

to plant an olive

tree in your home?

Just kidding, as you say.

Okay, the biggest

thr*at of disease

and, as you say, pests,

is to the flavor.

Come, we do some tasting.

Now that you have

seen the trees,

who wants to sample a

true Italiana olive oil?

There are many

flavors to choose from

that they make right

here in the factory,

all from the orchard

you're just in, come, try.

Ah.

Try them all.

Mm, this is amazing.

Here, I take a photo for you.

Oh, no, that's okay.

Come, let me, come.

Okay.

Okay.

Now you have something to

remember your vacation.

Oh, I'm actually

here for work, so.

What works brings you to Italia?

Cooking, actually, yeah.

I post my recipes online.

And this is work?

Hey, Roberto, do you

mind taking a photo for us?

You bet.

Okay, here.

Oh, trade.

Yeah, yeah.

Okay, say, "Olive."

- Olive.

- Olive.

April Meyer, "Try my

healthy brownie recipe."

Is this you?

You looked up my profile.

We have internet.

But a healthy brownie, though?

Yeah, it's really good.

So it says in all the comments.

It looks like

you are quite the online

cooking celebrity, no?

No.

Well, I am honored

to have you on my tour.

So you come to learn

to cook Italiana?

No, I know how to cook Italian

food, I'm just here to, um-

You try to make it

healthy, like your brownie?

Yeah.

Ah, I think it's

smart, you know,

the Americanos can learn a

lot from great Italiano chefs.

But healthy food, I

myself am not a fan.

I like food that tastes good.

But don't sweat it,

I won't tell anybody

you are here to learn.

"Not a fan," "don't sweat it"?

If anybody is hungry,

we have snacks inside.

Ooh, yes, I'm starving.

Roberto, where are you from?

From this little village outside

of where we started the tour.

Right, and you're

originally from there?

Yeah.

Are you even Italian?

Of course.

I mean, "Don't sweat it,"

that's such an American thing

to say, and your accent,

it's a little, I don't know.

Okay, hey, okay, fine.

I'm an American.

I knew it.

Is your name even Roberto?

Yeah, Robert Cowley,

but I go by Rob.

Wow, okay, well,

why are you lying?

I'm not lying, I'm

just doing my job, okay?

I have no credibility

doing this as an American.

I mean, it's kind of a bait

and switch, don't you think?

Come learn the beautiful

flavors of Italy

from a born and bred American.

It works for the tourists.

I mean, you were just

giving me a hard time

about learning from

great Italian chefs,

and you're not even

Italian yourself.

Well, I am a chef.

Oh, yeah, where do you cook?

At a restaurant.

Which one?

I'm working on that.

Mm-hmm.

Well, not all of us

can have instant success

because we posted

something on social media.

Well, I mean, it was-

Hey, my wife was wondering

where the bathroom is.

Yeah, it's just through

the gift shop in the back.

Okay, cool, thanks.

Wait, what happened

to your accent?

It's a good question.

All right, right this way,

everybody come inside.

Mm, the carbs.

I know.

Babe, how many of

these can we buy?

All right, now, we all know

the French have their bread.

Does anybody want

to take a guess

at what makes the

Italian bread so amazing?

The herbs?

Close, the olive oil,

see how this is all brought

back together today?

Now, the herbs are key, too.

They actually rest

in the olive oil,

marinating in that

sauce to bring

about that amazing

flavor in the bread.

Now, our gracious

host, Octavio here,

is gonna show us how to

make a mean Focaccia.

Let's all head to the kitchen.

Hey.

Hey.

The whole Italian

accent thing, I'm,

I'm really sorry, I feel bad.

Well, it's-

You know, I shouldn't have

ruined it for the others.

Well, it's all right.

Let's just hope they don't

stiff me on tips now.

If it wasn't for

all the American things

you were saying, I probably

wouldn't have picked up on it.

Oh, yeah?

And the accent was a

little iffy.

Well, you're the first

one to say something.

Should I be proud of that?

Maybe, let's hope the others

aren't as clever as you are.

Guess it's hard to hide

who you really are.

Or, I mean, for what it's worth,

I prefer Rob more than Roberto.

Why is that, 'cause you feel

I'm more relatable

as an American?

Maybe, but more like

it's the real you.

Hmm.

Mm, rosemary,

garlic.

Maybe I can try a

different flour.

Ooh, smells good.

Oh, hey, I'm

testing the recipes.

Oh, you need a sampler,

'cause I am great at that.

I do, actually.

Excellent.

Wow, that is amazing.

Oh, yeah, that's the one

I bought on tour today.

It's not the healthiest.

Here, try mine.

Okay, thank you.

Welcome.

And how was the tour?

You know, it

was actually pretty good.

Yeah, anything interesting?

Well, the olive tree

farm was pretty cool,

but, you know, olive oil

has a lot of calories,

so I'm trying to find

a way to cut them out.

Mm-hmm.

Is that why you chose to go

with the straight

vinegar instead?

Yeah, what do you

think, did it work?

I think it may

be a little strong.

Okay, well, what

about the bread?

It's interesting, what's in it?

Well, I put some wheat flour,

and then I saw you

had some brown rice,

so I ground that up and

put that in there, too,

and then, you know,

a little bit of this,

a little bit of that, so.

Culinary secrets.

It's a little dense.

Yeah, maybe that's it.

You know what, most healthy

things are, it's just,

I gotta find a way to

make it a little more-

Yeah, yeah.

Have you had dinner, 'cause

I can cook you up something.

No, no, I couldn't ask that.

But you're letting me stay here.

I mean, it's the last I can do.

No, I had a late

lunch, but a rain check?

Sure.

Yeah, I'm gonna.

Hmm, mm-mm, that's not good.

Okay, who knows what

makes bad fish bad?

Oh, I don't eat fish.

Okay, what makes good fish good?

Freshness.

Very good, and Italy

is a coastal country

with the best fish, come

here, I'm gonna show you.

Ooh, um, can I

have one of those?

You know, it seems to me that

half this tour is getting us

to shell out money

at selected shops.

Do I look like I'm forcing

them to buy anything?

Well, you know the fish is

gonna stink up the van the rest

of the day, right?

I got a cooler in the back.

Come on, it's not my first tour.

Why do you do

these tours, anyways?

Why not?

Well, I'm just

saying, you're a chef,

you know, most

chefs I know cook.

Yeah, well, I

found transitioning

to running a kitchen is

a little more difficult

than I thought.

And I really want to

be the creative force

behind the foods I make someday.

So until then?

Until then, culinary

tours pay the bills.

Plus, it really puts me in

touch with some great chefs.

Oh, do you mind if I?

No, not at all.

Can I take one of those?

Everything okay?

Yeah, opportunity.

All right, everybody,

we've got reservations

just down the road here.

Joy, I'm not sure if they

have a children's menu,

but they serve more

than just fish.

Ha ha.

Hey, so.

Wow, that looks authentic.

Thank you, one sec, before

we eat, I'm just gonna.

Perfect.

Wow.

And I have a fish stew, as well.

Really good, boy, wow.

There you go.

I'll fix you a plate.

You know, I just,

I don't know why the fish

stew didn't turn out.

Well, honestly,

with a name like that,

did it stand a chance?

I'm sorry.

It's okay, it does sound

kind of gross, doesn't it?

Well, I think really,

it was probably just

the green stuff.

Yeah, well, was it the kale

or the Brussels

sprouts that ruined it?

Oh, that's what those were?

Yeah.

I'm gonna guess both.

You know, I was

gonna add potatoes,

but that's too much starch,

so this was healthier.

Well, you know what?

The baked fish was excellent.

Thanks, I mean,

it's kind of hard

to mess that up.

So who are you trying

to show you can cook?

My publishers, yeah, they,

they didn't like my

first round of recipes,

them along with three

focus groups of people, so.

Oh, honey, I'm sorry.

No, it's okay, I just,

I have to start over.

It's just really hard to make

things healthy all the time.

Yeah, I thought

nowadays healthy meant,

you know, less processed

and more real ingredients.

No, it does, it's just,

I kind of got pigeonholed

into this brand my publishers

are trying to create

for me that's all about cutting

calories and fats, and just-

While still tasting good.

Exactly, which is clearly

the hard part for me.

Well, again, I think, for me,

the baked fish is a home run.

Yeah? Thanks.

At least I got one thing

right, right?

And hey, I'm actually gonna

make one of my breakfast bars

for tomorrow morning,

do you want me to

leave one out for you?

- Uh, sure, yeah.

- Okay, great.

Your ideas are good.

Sylvia says you are a great

cook, and so does Giovanna.

I tasted your food, it's good.

But how does it look if I hire

an Americano to be my

chef in Italy, hmm?

It says you want the best food,

no matter where it comes from.

Good excuse, but my

customers are Italiano, no?

They might be upset.

Well, I'll be

back in the kitchen,

too busy cooking for

anyone to ever notice.

People talk, Roberto.

So let them talk, as long

as the food is excellent,

which it will be, then

nothing else matters.

I mean, ultimately, that's

all they'll be talking about.

I think no.

But I wish you luck.

Please, just give me a chance.

You won't regret it, I promise.

We can even try it for

a week, just to start.

Last day.

Yeah, but I left the fish

in our kitchen out last night

and it smelled

rotten this morning.

It was so bad.

It was so, so-

Hey, guys.

Morning.

Good morning, how are you?

Good.

Hey.

Morning.

Hi.

Is everything all right?

Yeah.

What are you eating?

Oh, it's a breakfast bar,

it's one of my recipes.

- Oh.

- Do you,

do you want to try?

Yeah, thanks.

What do you think?

I think you're

missing something.

Oh, what?

Hmm, butter, let me

show you how to use it.

I know how to use butter.

Here.

Oh, no, thanks, I

already ate breakfast.

That's not what

that was, come on.

It's the last day of your

tour, you gotta try it.

Well, what is it?

An Italian pastry.

Oh, thanks, I know that much.

Filled with peach

and fig filling.

All right.

So, what do you think?

You're right, it's pretty good.

Uh-huh.

You happy?

Yeah, I am, it's my recipe.

Really, why is something

you made being sold here?

Is this your bakery

or something?

No, I used to work here.

Oh.

I used to tinker around

with some of the staples

and I came up with this

variation of the filling.

Well, it's very unique.

Not healthy, by any means.

I'm just saying it's, you

can taste the butter in it.

Why you always gotta go

with the healthy thing?

'Cause being

healthy is important.

Well, yeah, sure, I get that.

It is important to be healthy.

It's also important

to enjoy life.

Why do you have to be

so obsessed with that?

All right, everybody, this is

Giovanna, the baking goddess.

She's creating some

serious magic over here.

You gotta try it, but

don't eat too much

because we got a whole lot

more to eat and see today.

No culinary tour is

complete without pizza

as it's truly meant to be,

none of those American

imitations, right?

Now, Davide here-

Yes.

Is gonna tell us all about

what makes pizza Italian.

Si, well, for me, it all

starts with the sauce, hmm?

Not out of a can.

Okay, now, you can make

the pizza with the sauce.

You can make the pizza

without the sauce.

You can have a red sauce,

Alfredo sauce, you pick,

but for me, my favorite,

tomato, huh, simple, no?

Listen.

This is made fresh one hour ago

with tomatoes that were picked

yesterday, huh?

Welcome, my friends, to Italy.

You okay?

Uh-huh.

Okay, now, remember,

don't put the cheese

on until after your

pizza is cooked mostly.

Okay.

Nice job, that looks good.

Hey.

You happy, I'm using olive oil.

Yeah, I'm actually

surprised you haven't used

so many veggies that

you can't see the dough.

Well, I was gonna chop up

spinach and put in the dough,

but I didn't want to

offend Davide, so.

That's a good idea.

Yeah.

Hey, um, I'm sorry

about what I said earlier,

you know, the whole

healthy thing.

Oh, no, it's okay,

you were being honest.

I won't hold it against you.

Thanks.

You know, the,

the reason why I focus

on healthy so much is

because I had this

faux brownie recipe

that was a big hit.

Faux, like, as in fake?

I use healthy substitutes.

That's what I don't understand.

What's wrong with real?

No, there's nothing

wrong with it, it's just,

well, it's just, it's kind

of what I'm known for now.

What's with the diary?

It's not a diary,

it's, um, it's for notes

for the recipes.

For your followers?

Actually, it's for a cookbook.

I've got a deadline coming up,

so I'm just trying to come

up with some fresh ideas.

A cookbook?

Mm-hmm.

That's great.

Thank you.

You know, it's gonna

take more than olive oil,

fish, and pizza to have

true Italian inspiration.

I know, I know,

I'm gonna, you know,

keep exploring

the local cuisine,

see if I can come up

with fresh recipes.

You know, I could

show you some things,

some things that you

really shouldn't miss.

Really?

Mm-hmm.

Well, I thought this tour

was everything I needed.

It is for the average tourist,

but not for a breakthrough chef.

Oh.

Well, I mean,

don't you have your job?

Yeah, I've got a

tour here and there,

but I could fit it in.

Well, that's really nice of you.

And why would you want

to help me, though?

I had your breakfast bar.

And it's nice to be able

to talk to another chef.

Well, it's up to you.

Well, yeah, um,

I'd like that.

Great.

Great.

You know, I really

should take you

to see some of the

sites around here,

but I figured you could use

something a little more peaceful

and close by today.

No, this is great.

Yeah.

Do you come up here often?

You know, yeah, I

really prefer the view

from up here rather

than, you know,

right down there by the beach.

Oh, really,

do you not like the

ocean or something?

No, I don't.

And don't say

anything to your mom.

She teased me

mercilessly growing up.

I heard, so what is it,

is it sharks, jellyfish?

Yes, all of the above.

Well, you're missing out.

Ah, well.

So how is your

mom doing, anyway?

She's great, why do you ask?

Um, I just got

the sense that she

and your dad, you know,

don't really get along.

Oh, yeah, they definitely

bicker a lot, so.

Sometimes I just feel like

they stir stuff up out

of nothing, it's weird.

Hmm, that must have

been hard to see.

Yeah, but I know that they

love each other, you know,

they just have a really

argumentative way of showing it.

That's the not the reason

why you never, you know-

Why I never got married?

Yeah.

No, no, no, yeah.

I know the family

has their theories,

but I can assure you your mother

and her marriage did

not scare me off.

Of course.

No, no, I'm in the

loved and lost category.

Really?

What happened?

Oh, no, nothing

tragic, yeah, no.

I just, uh, I just

kind of missed out

on my chance years ago, yeah.

Things were great,

and I got scared.

I let her go.

And when I finally figured out

that that was stupid,

um, it was too late.

She had moved on.

Is that one of the reasons

why you came out here, or?

Yes, partly, but don't

say anything to the family.

I really like

hearing the rumors.

Well, she must have

been really special.

Yeah, she was, you know,

but she's happily married now

with the kids and the house

and career, et

cetera, et cetera.

And no one since then has?

No, no.

I mean, I admit I'm

okay with just missing

what could have been.

I have my work,

it keeps me busy,

and, you know, I

prefer it that way.

Oh, have you had any,

you know, potential buyers,

any interest in the house?

Oh, yeah, some, yeah, we'll see.

You know, I could

actually bake cookies,

the house smells good

when people come in,

and then I promise I will

just put regular cookie

ingredients in, nothing weird.

Thank you, yes, I'll

let you know, yeah.

Oh, so tell me a little bit

about the culinary tour thing.

Did that work out for you?

Yeah, it was great, actually.

The guy had offered

to take me around

and see other must-sees

in the area, so.

Oh, that was very nice of him.

Yeah, it was, actually.

Hello?

April, William here.

So how's that new and improved

cookbook coming along?

Hi, um, yeah, it's going great.

Glad to hear it, so you

on track for the deadline?

Yes, yes, I will be.

Actually, um, since I have you,

I just wanted to run something

by you, see what you thought.

Mm-hmm?

Instead of me focusing

on the low calorie

and low fat type of healthy,

I was just wondering

if I, if I switched

to just natural foods.

What's the difference?

Well, it would be

playing up beautiful,

flavorful foods,

nothing processed, with real ingredients,

and even if it means being a

little bit less diet friendly.

Hmm, I don't know.

It's okay, it

was just a thought.

You know what, I'll

run it by marketing

and I'll get back

to you, all right?

Okay, sure.

Okay, but keep at it, though.

I will.

Good morning.

Buongiorno, Roberto.

Are you hungry?

I'm starved, where are we going?

Oh, you'll see.

Well, what is this place?

Oh, it's a stop I make on

some of my other culinary tours.

Aw, that is a lot of geese.

I know, right?

Yeah, they have a lot of

their own animals here.

They make jams and jellies and

different kinds of cheeses,

- stuff like that.

- Oh, yeah?

Yeah.

Cool.

Oh, do you mind if I take this?

Oh, no, not at all.

Is everything all right?

Yeah, yeah.

Are you sure?

Yeah, it's just a job

interview that I didn't get.

Oh, I'm sorry, what was the job?

A chef in my neighborhood

restaurant, so it's...

Anyway, do you want to eat?

Yeah, I'm sorry.

Thank you.

Wow, this is a lot of food

for one charcuterie board.

Yeah, you know, in Italy,

it's actually called "salumi."

Oh, I didn't know that.

There's a lot of

great cheeses here.

Do you have a favorite?

You're gonna laugh.

No, I won't.

Mozzarella, I know, it's the

most basic and bland cheese.

Yeah, well, it's

also an Italian staple.

You really shouldn't

be ashamed about that.

But you've tried

the others, right?

Oh, yeah, of course, I just-

Of course.

I'm... I don't know,

I really love the

simplicity of Mozzarella.

Yeah, I mean, in the right

combinations, it's perfect.

But in the name of research

and your culinary quest,

you've gotta try everything.

I never turn down cheese,

so don't worry about that.

Wow, that is amazing.

Right?

It's so good.

Hold on, before we

eat, I'm going to...

Yes, this just screams

delicious, oh my goodness.

What do you think it is

that makes it taste so good?

The flavors and the-

Go further.

The sweetness of

the honey paired

with the spiciness of

the meats and cheese,

it's, well, it's a lot of

flavor for one slab of wood.

Yeah, yeah, it is.

Hold on.

Here, what do you think?

"The combination of

bold flavors brings

out the best experience

for your palette,

#salumirules," I like it.

Posting it right now.

You know, I figure

if I keep this up,

I can appease my publishers

so they won't give

me a hard time about,

you know, nutrition and

fat content and all that.

Are they really that picky?

Yeah, they're just,

they're convinced I don't

know what I'm doing.

I'm sorry.

No, it's fine, I just, I

have to prove them wrong.

Yeah.

Shall we?

Yeah.

Where do we begin?

So what is it you

like about cooking?

Other than the food?

Yeah.

Well, I, I love how it

brings people together.

You mean like for special

occasions and stuff?

Yeah, but, you know, also

just for the every day.

You know, like when

I was growing up,

my parents, they

fought all the time.

They still do, to be

honest, but, I don't know,

when we sat down and we had

a good meal, there was peace.

That's nice.

Yeah, what about you?

Cooking was kind of always

a source of contention.

Oh, what?

Hey, what do you think

about these leftovers?

Should we test your

culinary skills?

Well, what about

your culinary skills?

Oh, is that a challenge?

Maybe.

Challenge accepted.

So this is your uncle's place?

Oh, yeah, um, but it's

his investment property.

He's trying to sell it.

It's amazing, I'd buy

it if I could afford it.

Yeah, me too.

So what are you making?

Oh, I'm using

the cheese and meat

from the charcuterie

board and making a pasta.

Oh, very nice.

And what about you?

Flatbread, not to be

confused with pizza.

Very original.

Oh, come on,

you're making pasta.

Yeah, you're right.

Is this your recipe book?

Oh, yeah, yeah.

Huh, it's cool.

Wow, some of these ingredients

don't normally go together.

Let me guess, the healthy ones.

Well, not all,

but it looks like they might

take away from the flavor.

Oh, thanks.

Well, do you like any of these?

Um, yeah, I mean,

there's a couple I like.

Well, why not just

make whatever you want?

I wish it were that simple.

Hello.

Hey, oh, um, this is Rob.

I was telling you about

him from the culinary tour.

Yeah, hi, Rob, I'm Derek.

Nice to meet you,

Derek, sorry to intrude.

No, no, happy to have you.

Boy, it smells good,

something's cooking, huh?

Oh, two things are

cooking, actually,

and you have to try both of them

and tell us which

one you like better.

I can do that.

Oh, is that how it's gonna be?

It is.

All right.

Okay, I'm gonna start

with the flatbread.

Yeah?

Mm, mm, mm, really good.

Okay, okay, well, try mine.

Wow.

Okay, no nepotism.

Okay, being as impartial

as is humanly possible,

I gotta say both

take first place.

Oh, come on.

Oh, you're so competitive.

Hey, see for yourself.

All right.

It is not an easy decision.

Okay, you ready?

Yeah.

Cheers?

Cheers.

Mm.

That's amazing.

Really?

Yeah.

It's really good, the meat,

it's a really good choice.

Oh, thank you.

And, well, this is delicious.

Oh, I'm glad you like it.

I do.

Okay, are y'all finished?

Mm-hmm.

That's coming back to Uncle D.

One of my favorite things

out here is the produce.

Yeah, when I first

came out, I stayed

at this little

bed and breakfast,

and I ordered lunch and I saw

the owner go out the back door

and around the side

of the house, and

she picked the most

incredible tomato

that I've ever seen.

Most incredible tomato, eh?

I'm not kidding, I mean,

she brought it back in,

sliced it up, and made

the best bruschetta.

It was right then

that I realized

I was at the right

place for cooking.

You notice people have

their own gardens here?

I mean, Davide made it

sound like picking food

fresh off the vine was

a regular daily thing.

Well, yeah, yeah,

I mean, why not?

The growing conditions

here are just amazing.

You know, when I think of Italy,

this is exactly what I imagine.

So do you have a green thumb?

No, not really, never

really focused on it.

Well, when did you move here?

To Italy?

Yeah.

A couple of years ago.

From where?

New York, same as you.

What?

Yeah.

Why didn't you say anything?

Oh, well, I couldn't,

I was being Roberto.

Well, why Italy?

Oh, man, well, the short answer,

same as you, to

better my cooking.

And the long answer?

The long answer?

It took me a while to decide

what it was I wanted to do.

I kind of wandered around a lot,

bounced around from different

careers for a few years.

My parents weren't

too happy about that.

But nothing really

clicked, you know?

Not until I discovered cooking.

Well, what made you decide to,

you know, pursue a

career as a chef?

All right, I know this

is gonna sound cliche.

My grandmother.

Really?

Yes, she was an amazing cook,

and we used to make stuff

in the kitchen all the time,

and yeah, I really enjoyed it.

And when I told my father

that's what I wanted

to do for a career,

he told me it was, well,

a waste of my potential.

Ouch.

Yeah, I mean, to be fair,

I wasted a lot of

opportunities back then,

so I can't really blame him.

So, uh, at the time, we got

in a big argument, and I left.

I told myself I'd never

come back until I made it.

I know it sounds childish,

but it's kind of a

matter of pride now.

No, I get it, so,

so you won't move back

until you get a job here?

Yeah, but not just any

job, a job as a chef.

Right, but you could

still move back to the US

and just not go home.

Yeah, I suppose, but for now,

I think I'd like to

just keep a distance.

Hmm.

More than you wanted to know?

No, I like learning about you.

You want to go pick some

ingredients for dinner?

Oh, yes.

A couple of incredible tomatoes

or something like that?

I think it's a great idea,

there's some right over here.

That was really good.

Why do you always

sound so surprised?

What I am surprised

about is how people

have been responding

to what we've been cooking

since I've been here.

You blowing up the internet?

No, just tiny ripples, maybe.

Wow, that's amazing.

Yeah.

Your publisher's

gotta be loving this.

Oh, I hope so, I mean,

I don't know if they care

about this as much as the

focus groups, but we'll see.

Hey, you two.

Hi.

Rob, good to see

you, guess what?

What?

I've got a property

investment company coming

to look at the house

again tomorrow.

Oh, that's great.

Yeah, yeah, these guys

have seen it before,

but I guess they're

serious about turning it

into a rental investment now.

So they're gonna come by

and then we're gonna go

to lunch and talk business.

Oh, well, if it's

about the house,

why don't you just

have lunch here?

Yeah, we could

whip something up.

Yeah, we could do that.

Oh, that'd be perfect.

All right, well, I guess

we'd better go shopping.

I don't know, do you

think fish is the way to go?

I don't know, I mean,

it's elegant, right?

Yeah, I guess it is.

Two of those one?

Unless, of course,

they don't like fish.

Oh, yeah, we should

definitely have a backup.

Like a chicken or goat?

Goat?

Those little cute ones

we saw at the farm?

Well, not those goats.

Oh.

So what are you thinking?

Um, I'll start on the

chicken, you start on the fish.

All right, you want to

just meet in the middle?

Yeah.

All right.

And hey.

Yeah?

Thank you for doing this.

I'm happy to.

Oh, could you

bring me the arugula?

- Of course.

- Put it on top of this.

Here you go.

- Thank you.

- Looks very nice.

I know.

All right, you

ready for the tomatoes?

I am ready.

Excellent.

Thank you.

Hey, you want to try this?

Yeah.

More salt.

Yeah?

Yeah.

Okay, that's my cue.

Good luck.

Hey, we should, uh, we

should get out of here.

All right, let's go.

Thank you so much

again for your help.

Oh, are you kidding

me, I was happy to.

You know how long

it's been since

I've had an actual

occasion to cook for?

And you were great

back there, by the way.

Yeah?

Yeah, like, no limitations,

just straight cooking.

Yeah, that was fun, wasn't it?

Yeah, I don't know why

you've been so unsure

about your cooking.

Well, I'm not unsure

about my cooking.

I'm just, well, I'm

unsure about this brand

that my publishers have

been trying to push on me,

and I understand why, it's just.

Yeah?

Yeah, I just, I didn't mean

to get stuck into

this diet category.

You know, it's like I

make one healthy thing

that's yummy and low calorie,

and then I have to

keep it up, even if...

If what?

It was a fluke.

Hmm, well, all right.

If you had a different niche

to cook for, what would it be?

No niche.

Just cooking, you know, whatever

I want, whenever I want.

You know, you can do

that, nobody's stopping you.

In theory, yes, but, I

mean, wouldn't it be crazy

to just give up on the

opportunity for a cookbook?

I don't know.

But I think you'll

figure it out.

Really?

I don't know about that.

So, um, I'll see you tomorrow?

Oh, definitely, yeah.

Thank you again for

your help, you know,

I know my uncle's

super grateful, too.

Oh, it's my pleasure.

Will you tell your uncle, uh,

good luck, and thanks?

Yeah, I will.

Good night.

Have a good night.

You too.

Hey, how was the meeting?

Oh, really good, yeah.

I think, uh, I think

they're gonna make an offer.

Oh.

Of course, I've

said that before,

and nothing's come

of it, but boy,

having the meeting

here was a great idea,

and the food, fantastic.

Well, good.

In fact, I hope you don't mind

if we have the

leftovers for dinner?

No, not at all.

You know, I had this

friend back home.

We used to work at this

little cafe together,

and she refused

to eat leftovers.

She said it ruined the food.

Well, so what did she do

if she actually had

anything left over?

She just threw it away.

Well, well, I am not that picky.

Will you pass the fish?

Yes.

So your mom called today.

Oh, yeah, what did she want?

Oh, she was, uh,

checking up on you.

It's not what she actually

said, but I know my sister.

Well, what did you tell her?

I told her you're doing great.

You're working, exploring.

She said I should try to set

you up while you're out here.

Oh, great.

I'll admit, I don't

have a lot of people

in your age group.

Oh, no, please

don't worry about it.

Why, you got a lot

of guys back home?

No, no, nothing

like that, I just,

I've been super busy

with work lately,

so I just haven't the time.

No, I know how that goes, yeah.

Well, maybe while you're here,

it's all the more reason to

take a break now and then

and see what you

might be missing.

So, um, what's

with the shovel, hmm?

We are going on a hunt.

With shovels, it's a little

blunt, don't you think?

Well, not that kind of hunt.

Think of it more

like a treasure hunt.

You're not gonna tell me

any more than that, are you?

No, might as well

sit back and relax

'cause we've got a

little ways to go still.

All right.

All right, any ideas yet?

Hmm, since these

are pretty small,

I assume you're not planning

to bury me out here.

No.

Think of what's like

gold for a chef.

Is this about olive oil again?

No, not liquid gold.

Truffles.

We're looking for truffles.

My philosophy is, if

you don't want to buy them

because they're crazy

expensive, you find your own.

I love that, okay,

yeah, how do we do this?

Okay, it's hit or miss, really,

but you want to look for

typical mushroom conditions,

so it's like moist soil, usually

around the base of a tree.

Okay, are they visible

from the surface,

or do we have to dig?

We're gonna have to dig.

Treasure hunt, okay, I love it.

All right, let's try here.

Okay.

All right, you want to join?

Yeah, just anywhere?

Yeah, just try right in there.

All right, woo.

Oh, nice.

Here we go, let's try here.

Oh, why here?

Well, you see how the

dirt's kind of disturbed?

Oh, somebody already

found truffles here

and dug them up.

Yeah, or something,

like rodents or critters or something.

Oh, okay.

Yeah.

You know, I never would

have done this at home.

You know, you can.

Yeah, I just, I never

would have thought about it.

Did you learn how

to do this here?

Mm-hmm, yeah.

Well, what else did you learn?

I learned how to make real

Italian pasta from scratch.

Really?

Yeah, the guy who taught

me was super patient.

It took me forever,

but I finally got it.

I love homemade pasta.

Oh, me too.

What else did you learn?

I saw a different way

for running a kitchen.

It's almost therapeutic here.

Really?

Yeah.

I mean, usually kitchens are

such high stress

environments, that's weird.

Well, and they still can be.

You know Giovanna from the

bakery where I used to work?

She, our holidays used

to be so busy there.

She'd be barking orders at me,

"Roberto, get me

this, get me that."

But she had this system.

Her movements were so

smooth and relaxed.

If you could step back

and watch, it's like a,

like a gentle symphony.

Hmm.

You know, you have that

way about you, too.

You think so?

Yeah, I mean,

watching you yesterday,

you just had so much

confidence and ease,

it was really nice.

Thanks, I think it

was fun, you know?

We make a good team.

Yeah, we do.

Wait, is this?

Oh, your first

truffle, congratulations.

I found one?

Oh my gosh.

Oh, I'm sorry.

Oh, no.

- It's so messy.

- It's okay.

Do you want to see

if there's more?

Yes.

Hey, thank you again for today.

It was, it was really fun.

I honestly don't think

I ever would have

gone truffle hunting.

You're welcome.

So what have you got planned

for the rest of the day?

Oh, I don't know,

nothing really.

Well, uh, I was

wondering, would you-

- Oh.

- Oh.

What's going on?

No, no, it's okay,

I'll just, um,

I'll let you know if we can't

figure something else out.

No worries.

My uncle can't come get us.

He says he's hours away

at some work dinner thing.

Well, the mechanic can't

fix this today either.

He's gotta go back to the shop,

get some parts, and

he'll fix it tomorrow.

What, no tow truck?

Hmm, think of it more like a

doctor who makes house calls.

Yeah, your uncle's place

is pretty far from here,

but the mechanic says there's

an inn just down the road.

Oh.

No.

Sorry about that.

I'm sure we can find you a

ride if we just act for it.

No, no, I don't want

you to be stranded,

and like you said,

it's super far out.

We should just,

let's just try the inn?

All right.

He, uh, he wasn't kidding

when he said up the road.

No kidding, I'll just

try not to hyperventilate.

Hey, what did he say

back there, anyways?

Nothing.

Yeah, I mean, you

seemed a little upset.

Well, not upset.

Well, what did he say?

He offered us a place to stay.

Oh, that's nice.

Yeah, well, I was not

included in that invitation.

Oh, okay.

Yeah.

I think he was quite

smitten with you.

I think the inn

is just up ahead.

Okay, great.

How can I help you?

Do you have any vacancies?

Oh, we have one room.

Just one?

Yes.

Well, it's your call.

It's not like we

have any other options.

How many beds?

One, very comfortable.

Do you have any rollout beds?

No, no, just the baby crib.

All right, I

guess we'll take it.

The room, not the crib.

Okay.

All right, I'll take the

bed, you can have the floor.

I mean, sorry, that

came out wrong.

No, no, you should

absolutely have the bed.

I mean, you've been

driving all day,

so, you know, it's fine.

No, seriously, I sleep

great on the floor.

Okay.

You know, we don't

have to sleep now.

You know, just-

No, you want to

get something to eat?

Yeah.

Yeah, let's do it, yeah.

So what is this place, anyways?

It's great, right?

Yeah.

It's this old

fort, and now it's-

This cute little village.

Yeah.

To think we would

have just driven on by,

we would have missed it.

All right, it's not so bad

that we got stranded, then.

Not at all.

Thank you.

- Grazie.

- Prego.

I'm starving.

Should have been

snacking on the truffles.

What, after all our hard work?

We could sell them

and use the money

to fund our little detour.

At least.

Hey, um,

you were gonna ask me

something earlier in the van.

What was it?

Oh, nothing, it's not important.

Okay.

Actually, I was gonna ask you

if you wanted to

go out to dinner.

We are out to dinner.

I mean, like a proper

date.

Oh.

Well, if you would

have asked that,

I could have said,

"I'd like that."

Good.

So do you miss home?

Yeah, sometimes I do.

Think you'll ever

go back, you know,

even if you don't, um-

If I don't make it out here?

I don't know, I'd like to

think I wouldn't compromise,

but I know that sounds petty.

No, I get it.

Yeah, what about you?

Are your parents supportive

of what you do

with your cooking?

Yeah, they are,

actually, I mean,

my mom, she teaches me a lot.

She thinks I take things

too seriously.

Well, do you?

Yeah, I guess, but only

when it really matters,

you know, it's not like I

stress out all the time.

Yeah.

Yeah, you know,

that's the thing.

I'm always worried

about the stress.

They say it's the stress

that makes chefs burn

out so quickly, right?

I always wonder if

I'm gonna, you know,

I worked so hard to get there,

and then I just hate it.

Yeah.

Well, if that did happen

and you did end up

hating it, would you,

would you want to

take it all back?

No.

No, I'd still want to get there,

get the whole experience of it.

Yeah, and learn from it.

Yeah, what about you?

With your whole brownie

recipe sensation,

would you take that

back, if you could?

I mean, on the one

hand, maybe I would.

You know, I wouldn't be so boxed

into this corner

that I'm in, and

'cause on the other hand, I

wouldn't have all this attention

and interest from publishers,

so I, I don't know.

You might not have

come out here, either.

Yeah.

That would have been terrible.

Yeah, it would have been.

We should, um-

Uh, yeah-

Go.

To-

Yeah.

Yeah.

It's getting late.

Uh, do you mind

if I take a shower?

Oh, yeah, no,

go, go right ahead.

Okay.

Oh my gosh, ugh.

Yeah?

No, it's, like, 2:00 am here.

Yeah, I'm still in Italy.

Okay, hey, you know what?

If this isn't an emergency,

can we do this another time?

Yeah, now's not good.

Thanks.

Is everything all right?

Yeah, sorry about that.

Well, what was it?

It's my dad.

He calls me to check in on me,

and remind me of all the things

I haven't accomplished yet.

He claims he still can't

get the timezone right

between New York and here.

Oh, I'm sorry.

What about your mom, does she,

she call you often?

Yeah, we talk a

couple times a month.

But she wants to come out here,

and I know if she does, he's

gonna come with her, so.

Must be hard for

her to have you so far away.

Yeah.

It's okay.

And, you know, my daddy,

sometimes he just calls me

for the strangest things.

Like what?

Well, like a stupid

movie that he watched,

wants to tell me about,

or what he ate for breakfast.

Yeah.

Little things

like that, you know?

And then I realize that I

think he just was calling

'cause he wants

to hear my voice,

make sure I'm doing okay.

Yeah.

Well, I'm sorry I woke you up.

No, it's okay, good night.

Good night.

Well, the mechanic called,

said the van's ready.

Good.

Let's hope he doesn't

ask for your number.

It's your uncle?

No.

Wait, am I reading this right?

What?

It's a reply to one of my posts.

It's the restaurant

owner back home,

that they're opening up a

new high-end restaurant.

They are interested in

having me as the chef.

You're kidding.

No, look, they, there's even

a reply from my publisher.

"Just wait until her

cookbook comes out."

Well, that's great.

Oh, I'm being super

insensitive, I'm sorry.

You just didn't get that

job, and I'm just... sorry.

No, it's fine, congratulations.

Hey.

What is it?

Well, you got the job offer

because of the posts, right?

Well, I mean, I think it's

like a interview at this point,

but I guess.

Okay, and the posts

were all about food.

What are you getting at?

You and I have been

cooking together.

It's not all you.

So what, you think my

posts are yours or something?

No, I'm not... I

mean, you know what?

Some of that stuff was,

and the rest were things

we made together,

and you know what?

This isn't coming out right.

No, no, no, no, so you think

because we cooked

together and you, what,

took me around to some tourist

foodie places that what?

I didn't say that, okay?

I mean, the posts are mine.

The content is mine,

people are interested

in what I'm cooking and

creating, you know, not-

Not me?

You know what, you're right.

Why should I be upset,

it's just a dream of mine,

and I shouldn't be upset

that it's becoming

a reality for you.

Rob.

Thanks.

Yeah.

Um...

I'll see you later.

Hey.

Oh, hey, you're back.

Everything okay?

Yeah, the van got fixed, so.

Oh, good, good.

Well, you look content.

Oh, yeah, well, the

buyer made an offer

on the house, full price.

Really, that's great.

Yeah, and it's all

thanks to you and Rob.

Oh, I'm sure the house

had something to do with it.

Yeah, where is he,

did he stick around?

No.

Complicated.

Yeah, I know.

But, I mean,

they were my posts,

right, and it's not like

I asked him to take

me around everywhere.

Do you think he helped you?

Yeah.

It's not like he did everything.

Does he think that?

I don't know.

I just...

I just wish he could have just

been happy for me, you know?

Sure, yeah, I mean,

if you wanted to him to hide

how he was really feeling.

So do you, do you think

I was in the wrong, then?

Oh, no, I'm not the

one to judge that.

I mean, maybe you

don't want to admit it,

but from what I've seen,

there seems to be

something between you two.

So what do I do?

Well, if you care

for him at all,

then career, pride, mistakes,

they shouldn't get in the way.

Yeah.

Tom, don't miss out

on the Focaccia.

Oh, hey, there you are,

Rob was looking for you.

So I'll just be inside.

Hi.

Hey.

Look, I won't stay long.

I've been thinking, and

I'm sorry.

It was pretty arrogant of me

to want to take credit

for all your hard work.

No, I-

I was jealous,

and you were right about that.

You deserve this.

Rob, I don't know what to say.

You don't have to

say anything, but I am happy for you.

Rob.

I'll see you around.

"I've been overwhelmed

by the amazing response

to my experiences in Italy.

The wonderful food and recipes

aren't all my creations."

I've failed

to give a lot of credit

where it's due, and that's

with the incredible Rob Cowley.

He has selflessly helped

me on this journey,

not just to discover

Italy, but myself.

I have been lucky

to get to know him

and see his culinary

passion firsthand.

He's an amazing

cook and deserves

to be a chef much

more than I do.

Any restaurant would

be lucky to have him.

All packed?

Yeah, just about.

I was thinking we

should go out for dinner,

since it's your last

night here, my treat.

Oh, you don't have to do that.

Well, it's not like

I get a lot of chances

to spoil my nieces and

nephews these days.

Well, it's not like I'm

seven years old anymore.

Exactly, so I can't cement

my role as favorite uncle

with a stuffed animal,

what do you think?

Sure, that sounds good.

So what are you gonna

do when you get home?

Probably return the advance

money to my publisher.

You're not doing it?

I wrote them an

email this morning,

telling them I don't think it

was gonna be finished in time.

I honestly don't think it's

ever gonna be finished,

you know, at least

not the way they

and I would both want, so.

Gosh, I'm sorry.

No, it's honestly not

what I wanted, anyways.

Yeah, what about the chef job?

I turned it down.

Rob?

I, um,

well, I hope he gets to

achieve all of his dreams.

You know, I really think

you're gonna miss all this.

Yeah, you know, I really am.

And I'm really gonna miss you.

Aw.

You know, about that,

I have been thinking,

Christmas is gonna be here

before we know it, and, um,

I kind of miss those snowy

Christmases back home, you know?

Oh, yeah, just the snow?

No, maybe a little

more than that.

It's past time

for me to move on,

just get back home,

get back to family.

We would love to have you home,

you know, not just

for the holidays.

Yeah.

Yeah, I'd like that, too.

Yeah?

I, um, I have a

confession to make.

I may have invited someone else.

You did?

Well, I was just thinking

it would be a shame

for you to leave Italy without

at least having said goodbye.

Hi.

Hi.

Um.

Uh, you know, that view

really is spectacular.

You probably ought

to go check it out.

Thanks.

I'll take care of our order.

Thank you.

Sure.

Hey, I'm sorry to interrupt

your going away dinner.

I didn't think I'd

ever see you again.

Didn't think, or didn't want?

I'm really glad you're here.

I saw what you wrote.

You didn't have to say that.

Yeah, I guess I did, actually.

And you turned down the job?

Mm-hmm.

You shouldn't have done that.

No, it was the right decision.

I'm just, I'm so

sorry that I hurt you,

you know, after everything

that you've done for me,

and teaching me all the

things that you learned,

taking me around, I'm

just, I'm so sorry.

It's, it's okay.

I mean, I didn't

want the tour to end

because I was afraid that

I'd never see you again.

Really?

Yeah.

Me too, I mean,

you made me excited about

cooking again, you know?

I just,

you reminded me of

why I fell in love

with it in the first

place, and I just,

I just really love

spending time with you.

Yeah, it was a lot of fun.

Mm-hmm.

I just don't want to lose you.

Well, I mean, you don't have to.

I really hate to interrupt

this moment.

I don't suppose either

of you have checked

your social media

accounts lately?

No.

You may want to.

Wow.

It's the restaurant

from back home.

"It looks like my restaurant

may need two new chefs,

Rob Cowley and April Meyer,

when can the two of

you meet with me?"

What are you gonna do?

Well, I don't know, what,

what do you want to do?

Well, I'm not gonna

do it without you.

Really?

Yeah.

When do we leave?

Hello, everyone, and

welcome to an endeavor

that I am quite proud of.

I am excited to have not one,

but two cooking sensations

running the culinary vision

for my new restaurant.

Ladies and gentlemen, chefs

April Meyer and Rob Cowley.

Thank you, you ready?

All right.

- Okay.

- Wait.

- Three, two, one.

- Three, two, one.

Now seating, come on in.

Hi, Mom, thanks, Dad.

Well, are you ready

for this, Chef April?

Are you ready, Chef Roberto?

I am never gonna

live that down, am I?

No, you're not,

come on, let's go.