Just Add Romance (2019) Script

I got some fresh corianderwith your name on it.

Ooh, be still my heart.

It's coriander, Carley,not roses.

I'd rather have the herbs.

You're gonna go nutsfor the basil.

Here you go.

Whatever you're making,save me some.

You got it.



Best pretzel in New York City.

You got it.

Can't be the bestand not know it.

Hey, it never hurtsto be reminded.

Thanks, Tony!

You're late!

So are you.

Not as late as you.

How can you be chivalrous andcompetitive at the same time?

What can I say?

I'm a complicated guy.

Mint in your bouillabaisse?Really?

I don't have your loyaltyto the recipe.

I cook by instinct.

Oh, like your Duck a L'Orange that turned into Ducka la Carley?

Better than the tedium in anorange sauce that you advocate.

Not every dish has to endin a battle of wits.

How about a truceuntil the next course?

You take eyeballing ingredientsto a whole new level.

It puts the art in cooking.

And too much oil.

No one ever measured their wayto a Michelin star.

Make sure your broth doesn'tget too thick.

Uh oh.

You might have to improvise.

Bouillabaisse is notyour best look.


I guess the truce is over.

Hey, we made bouillabaissetoday.

Those shallots, they shouldbe paper thin.

I'm sorry, Carley,we're packed tonight.

I don't have much time.

You needed to tellme something?


I'm up for an apprenticeshipwith Francine Durant in Paris.

Well, that's wonderful,sweetheart.

You could learn a lot from her.

Yeah, I'm really excited.

You know, we're old friends,I could drop a word for-

Oh, no, no, I wantto do this on my own.


As you wish.

Cast a long shadow.

Perhaps I could just give youone word of advice?

Yes, Chef.

Francine runs a verytight kitchen.

Don't get too adventurous.

Let's just seeif she chooses me and then you can startwith the lecturing, Dad.

Fair enough.

Alright, everyone.

Today we are makingCoquille St. Jacques.

Congrats on Paris.

Oh, thanks.

Yeah, Francine Durantis like my culinary idol.

Uh, excuse me,where is Jason?

I'm afraid he won't be returningto class.

I don't get it.Why would he just leave?

Yeah, he didn't evensay goodbye.

I wonder what happened.

I'm headed for the airport now.

(Dad) You really don't have to do this.

Always come through for you,Dad.

(Mom) We'll see you when you get to Chicago.

Alright. Bye.




A little bit more basilin the pesto.

And just make surethat the batter doesn't overwhelm the shrimp.


The tortellini primaverais really good tonight.

It's the same every night,same recipe, same ingredients.

That's the deal with a chain.

Familiar mattersas much as taste.

I've been general managerof this place forever and we've never hada better chef.

Thank you.

I understand your frustration.

Sometimes I just wanna go wildand make an unconventional, unpredictable, outsideof the box primavera.

I'll take it upwith management.

Did you see Kitchen Showdownlast night?

It's the best cooking conteston the air.

The winner gets to opentheir own restaurant.

They're coming to Chicago and looking for the bestlocal chefs.

I know.

I have tasted your cooking.

I'm confident you havea shot.

Oh, get more ofthat Sicilian olive oil.

It is remarkably rich.

And remarkably expensive.


It is the attention to detailthat makes the dish.

Were you that discerningwith your burgers and fries at the diner?

Diners are great.

Especially my dad's.

I have been over a hot grillbut taught me a lot.


I worked for a lot of chefs and they all had one thingin common.

The best ingredientsmoney can buy.

I should bring in my accountantand do a taste test.

Kent would use canned vegetablesand paper plates if he could.

You should go onKitchen Showdown, get your own restaurantand take me with you.

I'm not kidding.

I would be competing with someof the top chefs in this city.

I do not have enough experience.

Bail us both out before Kentgoes the paper plate route.

Hey, you could get a job inany kitchen you wanted to.

I'd rather do my slicing anddicing for a chef I believe in.

Send in an application.

What could it hurt?

♪ Do, do, woo, do-do La, la-la-la-la ♪

♪ Do, do, woo, do-do La, la-la-la-la ♪

♪ When you showed up, my world was steady ♪

♪ Now, you givin' a little twist to the story, ♪

♪I'm not worryin' about the endin'♪

♪ 'cause it's everything in between that has meaning ♪

♪That feeling, ♪

♪ It's a dangerous thrill♪

♪That feeling, ♪

♪ When you're out of control.♪ This is why I am so gladwe are neighbours.

I couldn't watch TV without it.

So, Kitchen Showdownis coming to Chicago, and I applied.

If I could win that contestand get my own restaurant that would shave years offof my game plan.

What's a game plan?

A plan for something you wantto happen.

When Carley and I were inhigh school we both knew what we wanted to be.

That's right.

Your mom was gonna bean architect and I wanted to be a chef.

So far we're doing pretty good.

I have a game plan.

I want a dog.


That's not exactlythe same thing.

Well, I wanna geta dog anyway.


It's all she talks about.

It's part of her game plan.

I think it's working.

I'm about to give in.

Welcome to Kitchen Showdown: New York Edition.

We go all over the countrylooking for the best chefs.

The winner in each citywill be given the backing to open a restaurant.

It's a big prize and the competition can get pretty intense.

I think you're gonna win.

All you have to dois make this popcorn.

You're my favouritefood critic.

[phone ringing]


Oh, uh, yeah.




See you then.


I take it that wasn'tthe show.

It was my dad.

He's coming into townand he wants to have lunch.

How long sinceyou've seen him?

Six months.

Hey, how old do I haveto be before I stop needinghis approval?

Give it another hundred years.

But you love him, right?

With all my heart.

Then you should be happy.

She makes a good point.

She does.

Let's go watch the show.

So how's your mother?

She likes living in Vancouver.

She and Henryjust bought a boat.

Um... what brings youto Chicago?

I'm doing some consultingwork for a company that wants to re-brandtheir restaurants.

They're headquartered here, so you're going to beseeing more of me.

You remember thatgame we used to play?

The one I had to pick the secretingredient out in the dressing?

Like it was yesterday.

Every memory that I haveof you and me from when I was a kidis in a kitchen.

Well, to be truthful, I didn't know what to dowhen you came for a visit.

You seemed to like it.

I loved it.

Yes, you did.

Until your rebellious teens.

I was trying to define myself.

Oh, was that it?


As I recall you put anchoviesin a frittata and I call that rebelling.


Oh, the things a girl won't doto get her father's attention.

So, what's going onin your life?

Well, I um... I just appliedto be a contestant on Kitchen Showdown.

Have you ever watched it?

I um, I really don't havethe time.

Is that code for"I don't approve"?

Carley, you cook to givejoy and pleasure, not for the notoriety.


It's just a shortcut to gettingmy own restaurant.

It's ginger.

That's what gives this dressingits kick.

I also detect a dashof lime.

Let's make a habit of this.

I really hope to get backmore often.

I would love that.

Me too.

Wow, those are impressivelooking omelettes, dad.

Well, sometimes I like to dabblein the fancier fare.

You are the best cook I know.

Your mother has a crush on me.

Yeah, I've noticed.


Thanks Mom.


So how are things downat the restaurant?

Well, you know, my staffis great.

My boss isn't easy.

Yeah, well, somedayyou'll be your own boss.

So do you guys know that show,Kitchen Showdown?

Oh yeah, I watch itall the time.

Yeah, when we sold the dineryour father discovered the TV.


Well, they're comingto Chicago.

Oh! You gotta get on.


I applied, and it's-it's a long shot, but if they're interestedthey show up at my restaurant unannouncedand try the food.

So far, nothing.

No, no, no.

Maybe they've been thereand you just didn't know it.


I don't know, it's a long shotand my boss, Kent, he's hard enoughto please without me asking for extra time off.

I think this is somethingyou really want.

To prove you've got the goods,which I already know, but maybe you don't.

You know, you came back to takecare of the diner when I broke my arm, and that's something I stillcarry with me to this day.

Maybe this is your chanceto make up for lost time.


But it's a long shot.

Well, sometimes thoseare the best kind.


Hey Carley, how's it tasting?


I don't think that hasenough kick.

Every day feels likean audition.

I don't even know if the show issending anyone to check me out.

Not even my lucky apronis calming me down.

What makes it so lucky?

My dad gave it to me beforeI started culinary school.

"Cook from the heart.Love, Dad."

It's a little show of faith.

At least that's what I liketo think it meant.

I'm sure it did.

Do you think the guy in the greysuit could be from the show?

He's my dentist.

How about the red vest?

He doesn't look likethe TV type.

Ooh, green dress, striped tie.

They just arrived.

Let me see what I can find out.

The green dress mentionedKitchen Showdown and they ordered somevery good wine.

I knew it!

Now I have to go cookfor them.

You'll be fine,assuming you don't pass out before the main course.

A waiter told the Maitre'd thatsomeone from Kitchen Showdown was at the restaurantlast night?

Oh, I... I didn't knowthey were here.

Where does this leave me?

Well, Jason can lay outall the menus and I can pinch hitwhile he's gone.

Oh, mmm-mmm.

Lots of people watchthe show.

The publicity could be goodfor business.

Yeah, it doesn't meanI'll get picked.

Oh, but you're hoping awfullyhard that you do.

I guess, yeah.

Alright, if you do get on, mention this restaurantevery chance you get.

Of course.

I can't wait to tell my dad.

He's gonna be overthe moon.

Well, well, well.

I finally caved.

Her name is Daisy.

She's very friendly.

And she's very cute.

[phone ringing]

Excuse me.


Is this Carley Benson?

Hi. It's my pleasureto inform you that you've been selectedto appear on Kitchen Showdown.

I can't believe it!

This is such great news!

I guess I can stop holdingmy breath now.

Thank you so much.

We start production on Monday and you'll receive an email with all of the information.

Good luck.


I'm gonna be on the show!


I am so happy for you!

Ok, you'll meetthe other contestants and then we'll doa quick orientation.

Are you ready, Carley?



Ok. Let me introduce youto the other contestants.

This is Winston, Suzanne,Tina, and Peter.

This is Carley.


I thought there was supposedto be six chefs in the contest.


Oh, here he is now.This is Jason.

You're late.

It has been a long time.


What are the odds we'd end upon the same show together?

Pretty slim.

You think?


Oh, uh, sorry.

We were in culinaryschool together.

And then you disappeared.

Well, now here I am.

Oh, and you all knowBeverly Chadwick.

She is the host of our show andshe's also one of the judges.

You are six of the best chefsin Chicago.

It's a competition, but let'skeep it fun and respectful.

It's a six-day shoot andyou'll have very long hours, but the prize of your ownrestaurant is well worth it.

And if you have any questionsjust come to me.

Win or lose, try to makethe most of this experience.


Guess we're gonna be spendinga lot of time together.


Until one of us gets cut.

I wish you the best.

And I wish you the same.

Try saying that witha straight face.

You're not buying the smile?

I really wanna win this thing.

It's so funny you shouldsay that. I do too.

Lights, camera,cook your heart out.

Yeah, it is a bit daunting.

Yeah. A dream kitchen, though.

All the measuring cupsyou could ever need.

All the counter spaceyou'll need for your random ingredients.

Ok, we're gonna startshooting your intros.

It's a way for the audienceto get to know you.

I have a rather large resume.

Well, the intros are shortand sweet.

It's more aboutyour personalities.

I don't do sweet.


Tina, why did you becomea chef?

I'm from New Orleansand food is a way of life.

So uh, what did you doafter culinary school?

I went to work inmy dad's diner.

Yeah, it's a long story.

So what about you?

Um, I got a job workingfor Francine Durant in Paris.



Why did you choosethis career?

I grew up near the bestrestaurant in London, so I suppose it was fate.

So what brought youto Chicago?

I got a job as head chefat Cafe Pierre.

And also my best friendlives here so I figured it feltlike a good move.

I'm the oldestof three sisters.

My parents both workedso I became the cook.

By the time I grew upI was hooked.

Do you haveany family here?

Just a goddaughterthat I borrow sometimes.

And the occasional visitfrom my father.

Uh... Mmm.

I was going to be a lawyer and then I fell in lovewith cooking.

So I cast off my tieand put on an apron.

It's a much better fit.

Well, I guess one of usis next.


You nervous?

Does it show?

Only when you speak.

What made you become a chef?

Well, my folks owned a dinerso I guess it's in the genes.

Growing up my mom usedto take a picture of every dish I'd make and putit in a photo album.

I apprenticed witha lot of top chefs but nobody loved feeding peopleas much as my dad.

Why did you decide on cooking?

Well, I spent half my childhoodin the kitchen.

While other kids were playinghouse I was playing restaurant.

Strange she didn't mentionher father.

Maybe she...fears the comparison.

It's a lot to live up to.

It just always felt right to me.

Like it was what I was supposedto be doing.

I guess that went ok.


Diner to head chef.Pretty impressive.

Alright, everyone.

Your call time is 8:00amtomorrow, and then you'll meetthe other judges, and then we'll start shootingthe first show.

Alright, have a good night.

You know, culinary schoolseems like ages ago.

But I still rememberyour Duck a la Carley.

And I still remember you wearingyour bouillabaisse.

Wow, it's weird to be competingagain after all this time.

I wasn't competing.


And my duck was not defying,it was creative and original.

And a little too salty.

Well, your duck was completelyby the book.

But you remember it.

No, I don't, andthat's my point.

Memorable requires risk.

And too much salt.

Those two are gonnabe fun to watch.

How'd it go?


Uh, good, I think.

Tomorrow we meet the judges.

I'm kinda nervous they'rejust gonna see me as Kenneth Benson's daughter.

You got there on your own merit.

Everywhere I go in the culinaryworld I'm followed by his five-star reputationand judged accordingly.

It's kinda how I judge myself.

You're passionate and gifted.

You'll make your own mark.

Thank you, for almost making mebelieve that.


Now I have to go makemy daughter believe she can play the piano.

[playing piano in distance]

I think Winston's the oneto beat.

What's the deal with Carley?

Carley's very talentedbut she ignores the recipe and just wings it.

She is incredibly stubbornwhen it comes to doing things her own... way.

Jason doesn't think freedom orcreativity matter all that much.

I also said you wereincredibly talented.


Morning, everyone.

What did I miss?

Just Jason's assessmentof my cooking.


Hey, guys.

Uh, they need you in the studio.

It's time to meet the judges.

Come on.

I'm pleased to introducemy fellow judges.

The legendary chef,Rafael Nola.

The best of youare here to learn.

I will be fair andbrutally honest.

And the woman backing thewinner in opening a restaurant, Nora Blasio.

You know, before I was arestauranteur I was a chef, so I know how it feels to bein your shoes right now.

One of you will be eliminatedafter the first round.

Try to focus on the cooking,not the result.

Get yourselves prepared, we'regonna shoot the opening segment.

Nice to meet you.

-Hi, Winston. -Good morning.

Carley Benson, you'reKenneth's daughter, yes?

That's right.

You may not remember this but wemet when you were a little girl.

No, I do.

I remember, yeah.

Please give your fathermy regards.

I will.

Small world.

Oh, we met once.

I was nine.

He's hardly a close friend.

You know, I actually usedto be a sous chef in one of Nora's restaurants.

We all have some connectionwith the judges.

We always like to honour thecuisine of the city we're in, and you can't get more iconicthan Chicago.

Your first assignment is to makea dish that got its start here.

Good luck.

Ok, you have 30 minutes to doall of your shopping.

What if they don't havethe seafood I need?

Well, then you'll haveto improvise.

That's part of the contest.

Ok, ready?

Alright, get set, go shopping!

How much more time?

22 minutes.

I love this place.

It's my favourite marketin the city.

My sous chef normally doesmy shopping.

Who has the best shrimp?

Try Matty's, it's right aroundthe corner.

Following me?

I could ask youthe same question.

This is a cooking shownot a foot race.

Actually, it's both.


That's right.

Me too.

Are you two together?

Absolutely not.

Could you give us a minute?

Absolutely not togetherbut you need a minute?


What're you making?

Deep dish pizza.

Me too.

Well, we can't makethe same thing.

Well, what do you suggest?

Well, I'm really goodat winging it, so I guess I can use allthe same ingredients and make pizza puffsa la Chicago.

You figure out what you want?

Yes, my own restaurant.

Me too.

I'll come back when you workthis out.

That's ok, we'll take two poundsof pepperoni, spicy for me, mild for him.

I need to get this in the oven.

How do you work like that?

You mean without all ofmy ingredients alphabetized?

I need more onion.


Filed under "O",where it belongs.

Thank you.

I wouldn't want you blaminga missing onion when I win.

Less talking, more cooking.

That's how you chop an onion?

That's how you knead dough?

They can't help themselves.

The deep-dish pizza... was right on point.

The crust and the sauce.

The Shrimp De Jonghewas well executed.

The sauce can be tricky.

The pizza puffs, Chicago staple.

But the prosciutto just gave itthis wonderful twist.

I'm afraid we all had a problem with your thinly slicedbeef sandwich.

The meat was overcooked andthe sauce was rather bland.

The first showdown is over.


it's time to leavethe kitchen.

At least I got to takea shot, huh?

-See ya.-Bye.

Try and get some rest.

Tomorrow we shootthe next round.

Here's the upside of beingthe first one cut.

It'll make a great storywhen I open up my incredibly popularrestaurant someday.

Well, I will be the firstin line.

Just don't orderthe thinly sliced beef.


All the jokes are to cover uphow much he cares.


That's very insightful.

Don't sound so surprised.

You really know howto take a compliment.

You two bicker likean old married couple.

He is right, and you know, if one of you twowins this contest it's not gonna be pretty.

Your next assignment isa bit more personal.

Each of you will make a dishthat represents your heritage.

The kind of food you grew up with.

And you'll be serving itto your families who are coming to visit.

My son is 10.

He's going to love being on TV.

You ok?

Oh, yeah. I'm just wonderingif my dad's coming.

His opinion matters...to me.

Carley... We're aboutto head for the market.

I keep changing my mindabout what I'm gonna make.

Whatever I pick my dad'salready done it and better.

Oh, hey, he won't see itthat way.

I bet he's proud of you.

Becoming a chef like him?

I don't know.

I hope so.

You're trying too hard.

Just make something you hadwhen you were a kid.

Go for the memory.

Not the gold.

[small laugh]


Of course.

See ya.

See ya.

Chicken Kiev.

Hey, there's my mom and dad.

Is your dad here?

Uh, I don't know.


That's my brother, Reggie,and my grandma.

Hey, isn't that your dad?

It's so good to see you again.

Rafael, it's been too long.

Hello, Kenneth.

Oh, Beverly.

You look lovely.

It's the lighting.

One of the perks of being on camera.

Not a chance.

Hey. You got this.

Stop being so nice to me.We're in competition.


Try to relax.

I don't seem relaxed to you?


What's this called again?

Beef Wellington, named afterthe Duke of Wellington, who was vaguely relatedto your great-grandfather.

It looks really good.

Your technique has improvedconsiderably.

Carley was 11 when she attemptedto make a Chicken Kiev for my birthday.

And as I recall she used twopounds of butter in the centre.


You've come a long way.

I'm really glad you like it.

You know, in the diner we callthis the 'Monday Night Special'.

Yeah, except it didn't have thebacon or the porcini mushrooms.

Boy, I- I don't know howit gets better than this.

You know what?

I should take a picture.

Oh, no, mom,they're filming this.

I think we're covered.

No, no.

This one's just for us.

This is a meal to remember.


You know, when Jason turned15 I got him a suit and we went to the bestrestaurant in the city just so he could knowhow good food could be.

And look at him now.

That was the night I knewI wanted to be a chef.

I like the Beef Wellington.

The texture of the puffpastry shell?


Though not entirely traditional, your Chicken Kievwas quite good.

Suzanne, your savoury ham andcheese crepes were delicious.

Tina, we were very tornabout this decision, but the flavours in your Gumbo did not have sufficient time to marry.

The second showdown is over.

It's time to leave the kitchen.

Well, I learned a lot and I hada great experience, thanks.






I'm not gonna lie.

This one hurts.

I know.

But you were short on time,not talent.

It's just my grandmotherwas here.

I know.

I've seen the way she looksat you.

You can do no wrongin her eyes.

Do not let this shakeyour confidence.

Uh, me and my brother, we're talking about gettinga food truck.

Maybe I could have a restauranton wheels.


I think that's a reallygreat idea.

Thank you, Carley.

I really mean that.


Ok, you guys can go home.

Make sure you get some rest.

Tomorrow will be a long day.

It can't be any more challengingthan today.

I need a warm bathand a glass of wine.

Do you wanna get a coffee?

This evening?

Who drinks coffee at night whenthere's so much on the line?

I mean, if I drink coffee after8:00 pm it's impossible for me to sleep and I don't knowif you've noticed but my engine runs pretty highso it's-

Well, a beverage is optional, you and your enginecan have decaf.

Today was so intense.

I was a nervous wreck.

In culinary schoolyou were so polished.

The designer clothes,the famous father.

I find the nerveskind of refreshing.

You were only therefor a month.

That's hardly long enoughfor you to know my life story.

I'm just sayingyou surprised me.

I washed dishes and workedas a prep chef just like you.

And just so you know, my ignoring the recipeis not arrogance.

I never said it was.

Things aren't alwaysas they seem.

In my dad's kitchen everyonewould always say "Yes Chef" and I didn't wanna bea yes man.

I wanted to stand out,so I started to rebel, and after a while bendingthe recipes became like a... badge of honour.

It was my way, not his.

I needed to do somethingon my own.

I- I didn't mean to pry.

So, how about youand your vanishing act?

Why did you so mysteriouslydisappear from school?

It wasn't mysterious.

It was to me.

Oh, so you thought of me.


Not much.


But I'd still like to know.

Well, my dad broke his armand the doctor said he couldn't workfor three months.

I couldn't let him shut downthe diner for that long so I went back homeand manned the grill.

Family is really importantto me.

That's not what I was expecting.

Good for you.

You know I guess I tend to bea little more traditional in the kitchen.

I guess I tend to followclassic recipes in lieu of a fancyculinary degree.

You don't need a degree.

You're really good.

So we're both secondgeneration cooks.


And so different in the kitchen.

Well, you know what they sayabout opposites.

They both want theirown restaurant?


I know one thing we havein common.

We both love blueberry pie.

I love blueberry pie.

It's my favourite pie.

We should um, gofor coffee more often.

They sent us home to pack a bag.

The next challenge is ata resort on Lake Michigan and uh, the contestantsare gonna be cooking comfort food for the guests.

How cool is that?

I know.

And I saw photosof the resort online.


It's right on the lake.

Mmm. Try and have some fun.

I'm not gonna be on the lakeI'm gonna be in the kitchen.

Take this just in case.

As you wish.

You should wear that dressand those shoes.

To cook in?

Do as your stylist says.


Thank you.

♪Diving in♪

♪ While the currents fast

♪Gotta leave the past, it's in the past♪

♪Yeah, I won't look back♪

♪Strike a match♪

♪Watch the flames go higher♪

♪We can burn much brighter♪

♪If we don't look back.♪ When do we see the kitchen?

This is gonna bea fun adventure.

Too many variables inan unfamiliar kitchen.

I don't want anythingto throw me off my game.

I can understand that.

I wish there was timeto go hiking.

I have allergies.

Nature isn't my thing.

Being a chef, takingthat as far as I can, that's what I'm all about.

Everything else I can takeor leave.

Oh yeah, I'm the same way.

I wonder if I have timefor a run.

It's beautiful here.

Seen one lake,seen them all.

I really like this assignment.

I can return to my diner roots.

Comfort is a warm blanket.

Food should be elegantand sophisticated.

And maybe taste good?

You sound just like my son.

Well, he's a good kid.

He's the light of my life.

[phone ringing]

Zoe wants to see usin the lobby.

Right now.

Hey, guys.


So Beverly got caught up inmeetings and missed her flight.

She gets in tonight so we'llstart shooting in the morning.

What will we doin the meanwhile?

You get the restof the day off.


That's great.

I think I'll take a nap.




I'm uh, going for a run.

I'm going for a hike.

Do you mind if I join?

Yeah, ok.

Let's go this way.

I bet the view is beautiful.

Oh, I think we should followthe trail.

This isn't the kitchen.

Let's take the uncharted path.

I go hiking every chance I get.

When you spend all ofyour time in a kitchen the great outdoorsfeels like paradise.

That's why I go runningevery morning in the park.

Another thing we have in common.

We also wanna makeour fathers proud.

And we both have the samedream, opening a restaurant.

Do you ever pictureChez Carley?

What it would be like?

I think about it all the time.

I want it to feel like home.

Personal and inviting, the foodan extension of that invitation.

Candles, fresh cut flowerson every table.

How about Chez Jason?

Well, it's got the candles.


Plush seating.

Friendly staff becausethey're well paid.

You work in a diner long enough and you realize how importantthat is.


Organized kitchen,of course.

And the best foodyou've ever had.

The thing is, our dreamsare about to collide.

Well, it could be Chez Winston.


See? Wasn't this worth it?

Both trails leadto the same place.

Do you wanna get dinner?

Oh, it might feel a little bitlike a date.

You still have to eat.

That's true.

Just a couple of pals strandedin paradise trying to kill time.

Where are you going?

Oh, uh, to eat dinnerwith Jason.

We're just grabbing a bite.

So you don't mindif I join you?

No, that'd be great.

I already ate.

Have fun.

But not too much fun,he's still the competition!

You look very pretty, for a palwho's just killing some time.

Well, my stylist made mepack this dress and she's very insistent.

She's seven, but still.

She has very good taste.

Thank you.

I remember our first dayof culinary school.

So do I.

We made the chocolate soufflé.

Mine died in the oven.

I was very aware of you and,to be completely honest, I had a bit of a crush on you.

Why didn't you everask me out?

I was about to.

And then you left.

And now here we are.

Which is where, exactly?

Let's find out.

I'm having a really good time.

So am I.

Though I'm not sure that'ssuch a good thing given our circumstances.

Well, our circumstances arewe're going for a walk.

No harm in that.

I guess our timing's off a bit.

A couple years.

What would you have said?

If I asked you out?

I would have said yes.

I would have taken youout for dinner.

Kinda like we did tonight?

And then I would have walkedyou home, kind of like this.

And then what?

I would have kissedyou goodnight.

Like this.

You act like you've ever seena mixer before.

I find it more comfortingthan the stares.

Everybody knowswhat happened.


Good point.

I don't know what to do.

Well, just focus on the cookingand the fascinating mixer.

I knew they had dinnerlast night.

Might work to our advantage if they get distractedby one another.

That's a bit cynical,isn't it?

But I question their priorities.

It's certainly getting thema lot of attention.

This is not the kindof attention that we want to be getting.

It was just a kiss.

We didn't break any rules.

A romance betweencompeting chefs.

This has never happened before.

I think it's kind of sweet.

Until one of them losesout to the other.

It won't affect the judging butit'll be a bit more dramatic.

I think that we shouldkeep our distance.

Just until the competitionis done.


Otherwise it's just-it's too complicated.

Yeah, I... I get it.




I hope we're notinterrupting anything.

No, nothing...nothing at all.

It's time to go shopping.

We're going tothe local market.

It's very well stocked.


Make sure you capture enoughfootage of our cute couple.

Where's the olive oil?

I hope they have pearl onions.

I can't find the cheesethat I want.

What're you making?

Shepherd's Pie.

All of these are too strong,they'll overpower it.

Try this gruyere.

It's pretty mild.

You don't need it?

I got enough.

What're you making?

Macaroni and cheese.

I made it a million timesin the diner.


And hey, to return the favour I'd like to offer someunsolicited advice.


Since you know the dishso well, get creative.

No rules, no recipe, just follow your instinctsand see where it leads you.

I don't know how that cameoff, but it was meant well.

That's how it was taken.

This episode is gettingreally good.

The oven is overheating.

My lasagne is curlingaround the edges.

It says 350.

My chicken pot pie looks ok.

Maybe it's the winein your bolognese sauce.

And maybe it's the oven.

The final decision is upto the judges but it helps if the hotel guestsenjoy your dish.

He's trying the macand cheese.


This looks really good.

He looks happy, right?

He's going for a second scoop.

She keeps staring atthe Shepherd's Pie. Why?

Why the hesitation?

Who doesn't likea biscuit crust?

The guests were very pleased and their feedback will be takeninto consideration.

Now it's time to give youour decision.

Your diner backgroundserved you well.

The mac and cheesewas exceptional.

And the biscuit-toppedShepherd's Pie was comforting yet sophisticated.

Your dish, the chicken pot pie,succeeded on every level.

I was impressed.


The lasagna bolognese was abit highbrow for the assignment.

I think that's opento interpretation.

That was not the only problem.It was overcooked.

Due to a faulty oven.

No one else hadany complaints.

Perhaps my dishwas more ambitious.

Which brings us back toyour questionable choice.

The third showdown is over.

It's time to leavethe kitchen.

I'm afraid so.

Thank you.

Pack your bags.

We're headed back to Chicagofor the next round.

I'm really sorry, Winston.

I appreciate the sentiment,but what's done is done.

It's not just about pride,you know.

I want my son to thinkhighly of me, not see me defeatedon television.

I'm the son of a cook and I admire his abilityin the kitchen but I love himbecause he's my father.

And that love is forever.

You know, if you weren't sotalented and still a contender I think we couldhave been friends.

We already are.


You just riding up and downhoping to run into me?

Yeah, something like that.

I know this wasn't a vacationbut I had a really good time.

Not just the uh, setting,but the company.

Yeah, I'm really gonnamiss this place.

Me too.

[elevator ding]


We really need to workon our timing.


Thank you.

You're back!

I am.

I gather you had a good time?

It was wonderful.

It was magical.


That sounds intriguing.

I got pretty close to oneof the chefs.

Did you wear the outfitI picked out?

I did.

I told you.

Yeah, it was a hit.

I should have you dress memore often.

Hey, Dad.


Um, I was here for some meetingsand wanted to see you but, well, now I have to leave.

Oh, I was with Kitchen Showdown,they took us out of town.

I'm so sorry I missed you.

Well, maybe next time.

Is everything ok?

Oh, sure.

I'm- well, I just miss you,that's all.

I miss you, too.

More than I let on.

I'll try and get back soon.

[phone ringing]


I've been trying to reach you.

Yeah, I'm- I'm sorry, I was outof town with the show.

It's been over a week.

Frankly, I thought you'd beeliminated by now.

Is he still in the contest?

Well, so did I.

Look, I will check inwith you every day.

I have to go.

I have a restaurant to run.





You made it to the final three.Congratulations.


Do you have a minute?


It's about Carley and Jasonand their relationship.

It's an interesting twist.

I'm just afraid they'll get moreattention from the judges.

Well, don't worry.

The next round of thecompetition is blind.

The judges won't knowwho made what dish.

So just concentrateon your cooking.



You'll be creating a dishthat is typical of classic French cuisine.

Since the contest is blindyou will each get a sous chef.


You'll be picking namesout of a hat.

Here you go.






Ok, everybody.

Let's get cooking.

So uh, me and my brotherare gonna do it.

We're getting a food truck.

Tina, that's great!


We're gonna call it"The Big Easy" and we're gonna bringNew Orleans to the mid-west.

Your grandmotheris gonna love that.

Oh yeah.

Hey, how are thingsgoing here?

Looks like it's gettingpretty intense.

Yeah, I'm trying to focuson the cooking, not the competition.

Zoe did say that youand Jason have become more than just competitors.

Well, whatever we are, it's on hold untilafter the competition.

Ok, understood.

You're using pancetta?


And cognac.

I'm gonna make the judgesa Beef Bourguignon they're never gonna forget.

I like it.


How's things going?

A lot of pressure butI'm hanging in there.

You're doing something right.

I really want this.

You could win it.

It's just the three of you now.

Yeah, I just- I worry howthat would play out with Carley.

Oh, so the rumour is true.

It's more than just a rumour.

I really like her.

It's quite a dilemma.

The restaurantor the girl.

I like Carley and Jason,I really do.

But neither of them is readyto have their own restaurant.

Apparently, the judgesdon't share your opinion.

Although they did havethe profound misjudgement to eliminate me.

This flirtation they're havingillustrates my point.

They don't understandwhat's at stake.

Forget about themand pay more attention to your congealing sauce.

I always enjoythe blind contest.

It adds a layer of mysteryto the judging.

It's easy to get sidetracked bythe personalities of the chefs, their story.

We'll begin with the Cassoulet.


The proportionsare exactly right.

Subtle and yet compelling.

This belongs on the menu.

I gather you're the Cassoulet.

That would be me.



Now, the Beef Bourguignon.

It's very good.

It takes a moment to adjustto the contrasting flavours.

Pancetta can be a bitoverwhelming, but not in this case.

I don't agree.

There's no respect forthe classic French dish.

The chef has takentoo many liberties.

I'm fine.


This is so incredibly stressful.

Our last dish is the Coq au Vin.

There's no surprises butthe execution shows real skill.

This is a traditionalCoq au Vin, very much in keepingwith the assignment.

The sauce is everythingin a Coq au Vin.

I find it too creamy.

You can take a break whilethe judges deliberate.

Try and relax.

I'll be back shortly.

Well, I don't know howwe're supposed to relax.

I've never felt so unrelaxedin my life.

I know what you mean.

What do you have to beunrelaxed about?

You're safe in this round.

Not necessarily.

Hey, your dish wasa home run.

You should worry about winning, and you're worriedabout each other.


The judges are ready.

Welcome back.

We still don't knowwho made which dish, but we are ready to giveyou our decision.

The Cassoulet was exceptional,we all agreed on that, right?

The Coq au Vin wasauthentically French, but I had a problem withthe consistency of the sauce.

The Beef Bourguignonhad too many components.

There's a fine line betweencreative and over the top.

Please, stand nextto your dish.

Oh, you made the Cassoulet.

Well done.

The Coq au Vin, andthe Beef Bourguignon.

The voting was very close.

The fourth showdownis over.


It's time to leavethe kitchen.

Thank you for the opportunity.

Now it's head to head.

One of you is about to getyour own restaurant.

And the other one goes home.

How do you feel?

Uh, scared, happy,everything in between.

Uh, what she said.

Go home, get some rest.

Tomorrow we shoot the showthat's gonna change one of your lives.

If the viewers will feelexactly like me.

They'll root for them both.

Only one can win.

I hate cliff-hangers.

Everyone should havea happy ending.

It's a cooking contest,not a romance novel.

Still opening doors for me,huh?

What can I say,old habits die hard.

Competitive and chivalrous.

So, tomorrow's the big day.


Suddenly "good luck"seems so conflicted.

Maybe I'll call you later?

Just to see how you're doing?

Maybe you shouldn't.

I mean, you can call me.

You don't have to.

It's up to you.

You sound like how I feel.

Well, goodnight.


[phone ringing]

Hey, Kent.

We need to talkin person.

I'd like you to cometo the restaurant.

Ok, I'll see you soon.



Look who's here.

Yeah, well uh, Kent wantedto see me.

Hey, what's going onwith the show?

Only two of us left.

That's whatI'm talking about.


Hello, Jason.

A word?

This contest has put thingsin perspective for me-

And it's almost over.

And then what?

I mean, if you win you'll beopening your own restaurant.

Well, there's a 50/50 chanceI'll lose.

Let's be honest.

You and I were nevera good fit.

So I've hired another chef.

You're firing me?


You can't do that.

I'm sorry it had to endthis way.

But I think it's forthe best.

Usually baking reallyhelps me relax.

Is it working?

Not at all.

I only have one day until I findout if my dream is coming true.

I can't think about thator else I won't sleep.

I can't even imaginethe pressure.

Hey, it's almost your bed time.

One more cookie.

They're so good.

You promised to show usthe pictures from your trip.

You're right, I did.

Ok, let's see.

This is me and my friend,Jason.

He looks nice.

He is.

He's the other chef.

Tomorrow it's him or me.

And you like him.

I do.

Even if you win he could stillbe your friend.

I really hope so.

Ok, no.

Now it's time to gohome to bed.

Goodnight, Emma.

I hope you get everythingyou want.

Thank you.


[phone ringing]

I was just about to call you.

I just wanted to say goodnightand good luck.

That sounds so stupid.

How're you doing?

I've been better.

Do you wanna go for a walkor something?

It might take some ofthe pressure off tomorrow.

We'd have to walka hundred miles.

Well, how about we start with afew blocks and see how it goes?

Alright, 99 more milesand I should be good.

Yeah, I needed to get outof my head for a while, too.


[phone ringing]

Oh, sorry.


Yeah, go ahead.

Hey, Hannah.

I just quit in protest.

I can't let you do that.

Kent had no rightto fire you like that, with no warning?

I don't know what to say.

I just wanted you to know howmuch you mean to your staff.

I feel the same way.

Well, that's it.

Have a good night.


Who's Hannah.

My sous chef.

She just quit her job.

Why would she do that?

Well, she thought it was unfairthat I got fired.

You got fired fromthe restaurant?

I wasn't happy there.

Besides, I might have my ownrestaurant tomorrow.

Just when it seemed thingscouldn't get any more complicated.

Maybe we shouldn't talkabout the contest.

It seems unavoidable.

How about the unavoidablesubject of you and me?

You and me?

I like the sound of that.

No matter what happenswe'll be ok.

I wish you the best tomorrow.

Maybe second best.



I wish you the same.

I thought you went backto New York.

Well, I decided to staya little longer.


Yeah, come on in.

Just breathe.

So uh, how'sthe show going?

Uh, well, we're downto two chefs so I'm, you know, I'ma little bit rattled, but I guess that'spretty obvious.

Um... so what're you-what're you doing here?

Well, I uh, I thoughtwe could talk.

Oh, you wanna-right now- ok.

I'm retiring, Carley.

I gave my noticeto the restaurant.


Why- uh, why didn'tyou tell me?

Just waiting for the right time.

The uh... the right words.

I hung up my spatula and tooka good look at my life and I want to see moreof my daughter.

That's why I took the jobin Chicago.

Wow, that's uh,that's a lot to take in.

I- I miss you.

I want you to be in my life.

I... I

[laughs] um, I'm just feeling a little...I don't know how I'm feeling.

I guess overwhelmed?

Because of the contest.

Uh, yeah.

Carley, I am very proud of you.

I hope you know that.

I'm- I'm sorry I haven't saidthat enough.

Actually, that was a-a first.

Whether you win or loseI'd feel the same way.

I still wanna win.


No, it's just... see, this wholetime I thought it was about proving myself to youbut I guess I'm the one that needed the proof.


Who knew?


So who's the other chef?

His name's Jason.

The one from the diner.


We've gotten pretty close.

Oh, I see.

But you know, I mean,having a restaurant, it's what I've been workingso hard for.

I look at the choices I madein my life and the times I put career before familyand what it cost me and I think well, maybe... maybe it doesn't have to beone or the other.

Maybe you can have it all.

I guess the question is how.

Yes, well, you know what?

I think you'll figurethat one out.

I've got a lot of faithin you.

And you should, too.

I'm really happy you're here.

Oh, me too, honey.

Me too.

You're late.

Thank you.

The last show's alwaysthe hardest.

You nervous?

Afraid so.

Does it show?


Well, the finale will airin two months, right before therestaurant opens.

It'll be a great send-off.

I'll give you two a minutebefore we start shooting.


If you name an emotion,I'm feeling it.

Me too.

(whispers) Everybody'swatching us.

Yeah, watching usand filming.

Ok, everybody.

Let's get this showon the road.

This is the final showdownand there is a lot on the line.

No pressure.

For your final assignment you'llbe making your best dish.

Choose something that reflectsyour passion and your expertise.

Our former contestants will beassisting you in the kitchen.


You'll each choose a woodenspoon numbered one and two to see who picks first.

After you.




Boys against girls,awesome.

It's only awesome if you'reon the winning side.

Now, this last roundis pretty intense, but performing under pressure is a vital part of runninga restaurant.

We wish you boththe best of luck.


I don't know why each ofyou requires two assistants.

They always bring back the othercontestants to add to the drama.

Yeah. Just what we need,more drama.

Figure out whatyou're making.

That's half the battle.

I hate to think of itas a battle.

Don't let your fondness forCarley get the better of you.

It's a cooking show,not a dating show.

Concentrate on your cooking.

Hey, she and Jasoncan still be friends.

They can do whatever they want,after she wins.

Ok, can we talk aboutsomething else

'cause this is not helping.



What're you gonna make?

I don't know.

I need to talk to Carley.

Maybe you should keepyour distance.

I wish it were that simple.

[both sigh]

This is harder than I thoughtit was going to be.


I really wanna win.

That makes two of us.

Actually, it makes six of us.

Our sous chefs arepretty invested.

What do you supposethey're doing in there?

Are they kissing or competing?

The Romeo and Julietof the kitchen.

It's a nice story, but look outfor that ending.

What do you thinkyou're gonna make?

I haven't decided yet.

It seems that the choice isas important as the execution.

How about you?

Chicken Cordon Bleu.


Trust your talent.

Believe in yourself.

Be bold.

That's really kind of youto say that, especially underthe circumstances.

Thank you.



I hate to interrupt...

I think we arrivedin the nick of time.

It's time to start cooking.

Jason's gifted.

I say that with envyand admiration.

The thing is, I like the guy.

I'm not knocking his achievementfrom diner to runner-up, but Carley is the better chef.

I guess we'll find outsoon enough.

Look at these exquisite trufflesJason is using in his sauce.


Like any great chef, Jason knows the importanceof the best ingredients.

Alright, don't fail me now.

I want to start with Arboriorice to make sure that it has enough timeto absorb all the flavours and then move on to the trufflesauce we talked about.

Am I talking too fast?

I'm talking too fast,aren't I?

Jason is making a truffle saucefor his dish.


He told me he was makingChicken Cordon Bleu.

Apparently, it wasn't true.

Well, there must besome sort of mistake.

Maybe he's trying to stealyour ideas.

I can't believe thathe would do that, we're friends.

Unless he's been playing you.

No, Suzanne, you're wrong.

You can't havetwo truffle dishes.

At least let me seewhat I can find out.

Jason is using trufflesin his dish.

What is he making?

That's what we needto find out.


So uh, how're you guys doing?


What's Jason making here?

Let's not confidein the opposition.

Tina said Winston saidPeter shouldn't tell her what Jason is making.

I don't understand.

I don't understand why he wouldchange his dish.

It's brave of you to make sucha complex dish.

My dad is gonna love it.

It's a tribute to himand all he's given me.

Keep your eye on the prize.

Don't let anything throw you.

Everything ok?

I don't know.

You tell me.

Well, I wouldn't say I'm okbut I'm holding up.

That's not what I meant.

Okay, guys, we're aboutto resume shooting.

You're wearingyour game face.

It's a very pretty face even ifyour intention is to beat me.

You're really gonna try to flirtwith me at a time like this?

I'm just trying to lightenthings up a bit.

Why did you change your dishat the last minute?

Is that what this is about?

What're you making?

Lobster ravioliin a truffle sauce.

I'm making shrimpand truffle risotto.

Woah, do you think I'm tryingto copy your dish?

I don't know.

I thought you knew mebetter than that.

Yeah, so did I.

You're running out of time.

I don't wanna drown the ravioli.

You have to start platingyour food.

I need my crunchyscallion garnish.

Forget it, you don'thave time.

Ten seconds.

It has to be right.

Got the scallion.

Hurry up.

Almost there.

Five, four, three, two...

One. Time's up.

One of your lives isabout to change forever.

The judges will now deliberate.

Pretty soon thiswill all be over.

Are you talking aboutthe competition, or you and me?

You told me to trust myself.

Um... you guys can takea break before we start shootingthe final segment.


What's going on?

You should go after her.

Go, go! Find outwhat happens.

Ok. Come on, let's go.

I just wanna say...

Ok, I have no ideawhat to say.

No, I can't do thisright now.

Ok, this needs to bebetween Carley and I.

Come on.

Beverly sent me,it wasn't my idea.

Tell her you couldn'tfind us.

Ok, cut it.

I want you to know something.

I changed my dish because youtold me to believe in myself, and that meant my history.

Truffles in a diner?

Ok... you remember that storymy dad told?

He took me to the bestrestaurant in the city when I was 15 so I couldappreciate good food.

I made the dish he orderedthat night as a tribute to him, and to the chef he couldhave been.

My dish was a tributeto my dad.

We used to makerisotto together.

That's why I picked it.

So we're good?

Because losing you would beharder than losing this contest.

We're great.

I am so sorry thatI doubted you.



They're ready to shootthe judges' verdict.

Ok, this is it.

The final showdown.

You have both proven yourselvesmaking it this far.

Now we have to pick a winner.

Your dishes hadsimilar components but both were uniquein their own way.

In the end...

I found Carley's risottoto be the superior dish.

Both of you have surpassedmy expectations, but Jason's ravioli,that extraordinary sauce, I had to give it my vote.

Thank you, chef.

Well, I hate when this happens.

Now I have to break the tie.

[small laugh]

We need your decision, Nora.

Look, you're both very talentedand deserving of your own restaurant, but Ikeep going back and forth.

Carley's risotto is just superb,but so is the ravioli.

I'm having a really tough timemaking a choice.

We make each otherbetter chefs.

Yes, we do.

That's what's reallyimportant to me.

Me too.

Why can't we open a restauranttogether?


A tie has neverhappened before.

I would be honoured to sharea kitchen with you.



I don't think we can allow it.

That would break precedent.I'm on the fence.

I'm backing this restaurantand I think it could work.

So now we have a tie aboutwhether or not to allow a tie.

Yeah, we do.

We're going to needa moment.

Are you sure this iswhat you want?

We're in this together.


Ok, this was acomplicated decision way outside our usual scope,but in the end we all agree.

For the first timein its history Kitchen Showdownhas two winners.


He gets the restaurantand the girl.

That's as good as winning gets.

So, what are you gonna callyour restaurant?

[guests chatting]

A packed housefor opening night.

I am not surprised.

The viewers were crazyabout Carley and Jason.

I told you.

I should be working for you.



Quitting that job was the bestthing that ever happened to me.

We're so glad you're here.

Are you nervous, excited?How do you feel?

All of the above.

How about you?

Just grateful.

Thank you.Let's see.


Almost there.


Now, it's perfect.

Wow, would you lookat this kitchen!

You got what youalways wanted.

And so much more.

Fred, I hope you and Mariecan join me at my table.

Oh, it'd be our pleasure.

Well, now I can't let youhave all the fun, can I?

[laughs] Ok.

Say, you're pretty goodat this.

You work in a dinerfor 35 years, you pick up a few tricks.

Thank you both so much.

This is the best nightof my life.

Are those tears of joy,or onions?



Carley and I want to thank youall for coming tonight.

We hope you enjoy the food asmuch as we enjoyed making it.

So many of you helped usget here.

Our families, our friends.

And of course, Kitchen Showdown.

Most of all I want to thank you.

My partner, my best friend,and my favourite chef.

Every day with youis dessert.

Alright, we have to get backto the kitchen.



Congratulations, you guys.

We have our own restaurant.

And each other.