The Chef Show (2019) s01e20 Episode Script

[upbeat salsa music playing]
[tires squealing]
[cow moos]
-[tires screeching]
-[gull squawking]
So this is--
so this is kind of our take on
Chef Ford from The Optimist
showed us how to do this.
Uh-huh.
This is our homage to, uh, Chef Ford
and his lobster roll.
We're gonna make the lobster, the roll,
-potatoes.
-We are? Okay.
[Roy] Vinegar potato chips,
that little trick we learned.
Someone on his team
used vinegar and water together.
So we got this rice wine vinegar.
We'll use equal amounts water.
And when you peel,
do you just go right onto the board?
Yeah, I'll show you that right now.
So, potatoes.
This is one of the most beautiful jobs
in the restaurant industry.
So, you like this, what we're doing now?
I love it.
I wish I could do more of it.
Every I don't know.
'Cause the joke is like, in the Army,
peeling potatoes is, like, something--
like, a punishment.
-And I tell you, I--
-I think that's an old wives' tale.
-Is it?
-Yeah, because cooks love this stuff.
So now what we're going to do is
we're going to do
some really beautiful, thin potato chips.
Trying to get the right thinness.
That should be pretty good.
So you like-- This one's too thin.
-It's a--
-For you?
[Roy] Yeah, it's gotta be
somewhere between
this paper-thin and
This is-- Feel the weight on these two.
-Okay.
-So that's a little too thick.
-Feel that.
-Just to be clear, this one's perfect,
this one's too thick
and this one was too thin, right?
[Roy] Mm-hmm.
-Yeah, to me they look exactly the same.
-[Roy laughing]
[Jon] See, now, you're a chef,
so you're using the mandolin
without the holder?
Everybody at home uses that thing,
and I do, too, that you, uh
That little holder,
so your fingers don't get close to that.
-That's an option too, isn't it?
-Yes.
But that's yeah.
-That's like playing flag football.
-[Jon chuckles]
[Roy] So now what we're gonna do
is we're going to take these
and just gonna layer them,
completely dry.
We're going to do kind of, like,
machine gun style.
One by one,
but each batch is a single layer here.
If you put too much, it will lower
the temperature of the fryer.
-Beautiful, huh?
-[Jon] Yeah.
[Roy] So good.
So what percentage of these
get eaten when you're cooking?
[chuckling] At least, uh, 30.
[Jon] All kidding aside--
All kidding aside, it's 30%.
Thirty percent loss in the kitchen?
When you're making potato chips,
30% loss.
[salsa rhythm playing]
First, come over here with me,
and I'm gonna show you clarified butter.
[Jon] What's this going to be for?
[Roy] That's going to be
for the lobster roll.
Ours is going to be butter-based
rather than mayonnaise-based.
[Jon] Oh, I see.
What we're doing here
is separating the solids and the fats,
and then evaporating the water from it.
So we'll be left with this liquid gold.
So just start to skim off
that white part right there.
Leave the bottom, don't disrupt the, uh
-the separation there.
-[Jon] Right, so it's like a raft?
Yeah, and then once we get it
evaporated a little bit,
we're going to strain it
and we're going to be left
with this liquid gold.
-It's very similar to a ghee in India.
-Right.
[Roy] The difference with a ghee
is they take it a little farther
and more reduced.
So when you serve drawn butter
for lobster, it's always clarified?
[Roy] Yeah, if it's a good place. Um
It's not just melted?
Yeah, if it's a cheap place,
sometimes it's margarine.
If it's
if it's a kitchen
that doesn't really care,
it's just melted butter.
[Jon] So just leave this around the edge,
is that okay?
[Roy] Yeah, we're gonna come back to it.
So just put that back in there.
So with the lobsters
These lobsters are cooked perfectly, too.
[Roy] Ooh.
Wow. Beautiful.
I wanna eat a couple.
Here you go. That's for you.
-Oh, wow.
-Mm. So good.
What did you season that with?
[Roy] Just salt and pepper
and a little clarified butter.
Then when you're going
to bring the clarified butter over
So see that liquid gold?
We're gonna strain it into here.
You see how we skimmed all the top stuff,
and see how the solids went to the bottom?
So try not to disrupt the bottom part
and just take as much of the liquid gold
as you can.
-[Jon] Don't disturb the bottom?
-[Roy] Yep.
-'Cause it settles on the bottom as well?
-[Roy] Uh-huh.
-[Roy] Beautiful, huh?
-[Jon] Yeah.
Why not just pour it directly in?
'Cause then the bottom would come up?
You can. But for me, it's just
a idiosyncrasy that I love to do.
I love the process.
Like, busy cooks
will just take the whole thing
and dump it
right into a cheesecloth chinois,
but, um, I like this.
Beautiful.
-So now we're gonna heat that up.
-Yeah.
[Roy] So that way
we can poach the lobsters back in this.
So when you're saying butter-poach,
you just mean it's already cooked,
and you're warming it up
with the butter?
[Roy] Yep. If we were in a restaurant,
I would just poach right into this.
I don't want to contaminate this
unless we're gonna use it.
We might use some later.
Okay.
-[Jon] So, split these?
-[Roy] Yeah.
What we want to do is
go in about a little more than halfway.
Just like the grilled cheese.
[sizzling]
[Jon] So that's olive oil?
[Roy] A touch of oil, yeah. Olive oil,
and the butter on thespan style="style2" bread already.
Excellent.
[Roy] As you're doing that,
I'm taking the lobsters out of the butter.
Look at that. Beautiful.
Put a little lemon.
Season with salt and pepper.
Here we go, chef.
-They a match?
-Whoo, beautiful.
[Roy] Okay, some minced chives.
[Jon] Now we're making the lobster roll.
[Roy] Just gonna add more butter.
And more salt, if you like.
-[Jon] Is that Old Bay?
-[Roy] Mm-hmm.
A pinch.
Cheers.
So this is Connecticut style.
Jon and Roy style.
[Jon] It's really good.
Mmm.
That's delicious.
So good.
Oh, chips!
[Jon and crew laughing]
[Roy] Sorry, got lost in the moment.
Beautiful.
[crunching]
Mmm.
That's so good.
[tires squealing]
[Jon] You use the artichoke,
that's one of your
-[Daniele] Yeah.
-signature dishes, really good.
[Daniele] All from
the the farmers' market.
-[Jon] From here?
-Right now,
the artichoke is a little bit
down in season, you know, so--
It's a lot of work.
You were showing me how to turn--
I made him a dish just of,
like, a carpaccio in oil,
and then just sliced thin,
olive oil, lemon, a little cheese.
-Mm-hmm.
-He always--
It was so good. It's the best thing.
But it's so much prep work
to get the big artichoke.
Turn it and turn it,
and you get a little
And you watch them also in Rome,
doing the span style="style2"alla giudia.
When I was in New York,
I worked a artichoke station,
we used to fill--
Every service, you know,
you fill two trash cans full of
Yeah, full of petal of
leaves of artichokes. It's--
-And that's for, like, 80 orders.
-Yeah.
[laughing]
We go through, like, eight,
nine case a day of only artichokes,
and it's just for the day.
And the next day we have to start again.
How do you serve it,
do you just blanch it, or
[Daniele] No.
You know, when I was a kid,
my mom used to do this appetizer,
it's called artichoke span style="style2"giudia,
which is fried artichokes with the top
and then it's steamed underneath.
But the problem that I had with that--
with that appetizer
when I was a kid is that
-It's a lot of work.
-you have to cut it,span style="style2" right?
And then when you eat it,
sometimes you have all the--
[Roy] Choke.
[Daniele] Yeah. When I wanted
to translate that to here,
I said,
"I don't want people to get that messy."
I just, you know,
clean all the artichokes.
I take the heart and then I boil
in vinegar, lemon and water,
-take it out
-[Roy] Yeah.
and then roast at the moment.
I take baby artichokes,
thin slice,
flash-fried and then on top.
Lemon, a little bit
of Parmesan underneath, then pine nuts.
[loud sizzling]
[Jon] Is that in oil?
[Daniele]
No, no, it's in vinegar and water.
[Jon] Vinegar and water and lemon?
For flavor.
And that's raw?
-[Daniele] Yeah.
-[Jon] Not cooked.
And so, a similar flavor to span style="style2"alla giudia.
[Daniele] We're going to flash-fry it.
We add salt.
-[Jon] Taste it?
-[Daniele] Yeah.
-Mmm.
-[Daniele] Olive oil.
Salt and pepper.
There you go. Now we go in the oven.
I'm going to put this one
really close to the fire
because they are cooked already.
We just wanted the char.
-Gonna take about three, four minutes.
-[Jon] I'm good.
This is the big seller here.
-Yeah, this is what people love the most.
-[Roy] Really?
These and the meatballs.
When you have pizza and meatballs,
-for people that order artichoke
-[Roy] Yeah.
It's something special.
All done, yeah.
I just don't want to burn you.
That looks good.
That looks really good.
[Jon] What's that, pine nuts?
[Daniele] Yeah, it's a little pine nuts.
-[Jon] Pine nuts are already toasted?
-[Daniele] Yeah. They're pre-toasted.
I'm gonna warm it up with the artichokes.
I'm going to do lemon citronette.
And what's in that? That's just a--
[Daniele] Lemon, olive oil,
salt and pepper.
Simple and easy.
That's where you get your acid.
-Yeah.
-That little
[Daniele] Now we're gonna take the plates.
[Jon] That's Parmesan?
[Daniele] Yeah, it's microplaned Parmesan.
'Cause I like the extra salty bite
underneath the artichoke, that's why.
You know, I baked some extra,
because I want you guys
to taste it like this.
Mmm.
Oh, yeah.
-Yeah.
-[Jon] You get it?
[Roy] Yeah.
[Daniele] Then we just finish
with a little bit of
[Roy] And this is the one
people like, huh?
Yeah. It's the one you order
'cause you hear people say, "order it,"
and you don't really think
you want it.
-[Roy] Yeah.
-And then everybody's licking the plate.
-[Daniele] Well, dig in.
-[Roy] Okay.
[Jon] You get the bottom, too?
Mmm.
How do you say "motherfucker" in Italian?
[laughing]
Well, it sounds really bad in Italian,
but you can say, uh, span style="style2""delizioso."
-For the nicer side.
-Okay. span style="style2"Delizioso.
[Jon] It's so good.
You get the crunchiness of the ends
-that burn a little.
-Yeah. It's creamy,
there is texture on top.
Salty, and nutty from the nuts.
You know, basically, when we were kids,
my mom used to do this dish for us.
It was the whole artichokes.
While we were battling about it,
there was all this fiber,
because everybody fights for the heart,
-in the end, you eat all the leaves.
-Mm-hmm.
So, you know what, I just gonna go heart
so everybody gets it,
and then just going to fry a little bit
of baby artichokes on top.
So you have the complete dish.
Wow.
[Daniele] Sunday is for family.
A typical Italian Sunday on the south
is like this.
In the morning, you wake up,
you go have a croissant
span style="style2"Cornetto e cappuccino.
Then you talk with the guys
in the span style="style2"piazza, right?
At 12:00, before to eat lunch,
you go have an aperitif.
A little bit of Prosecco,
a little bit of bitter.
And you eat nuts and little span style="style2"pizzette,
and then you go home
and then start the feast.
We sit down at 2:00 p.m. at a table,
and we get up at 10 p.m. at night.
It started from the antipasti,
which is a whole table full of food.
So no nap on Sunday?
No, no, no nap.
You nap while you're eating, like
[laughter]
And you still eat like that.
"Did you say something?
Oh, this is good"
That's how the basic--
Starting to understand myself better,
'cause I'm an ugly duckling.
-Know your history now.
-Now I know why I do that.
-It's in my genes.
-Every Sunday?
Every Sunday. Sunday is for family.
Yeah, you guys really appreciate life.
And then they work, eat a great meal,
take a little bit of rest,
finish the day.
There is who call us lazy,
and who call us,
you know, appreciating life.
I think taking the time to see
what's going on around your life
is the right way to live your life.
You know, you go in the morning, you even
talk to the guy that make your coffee,
you know, you have that jokes.
-It changes your day.
-Changes everything.
I do the same thing
when I go to the bars around here.
I try to always speak with people
because you can learn a lot of stuff.
And I said to my crew, too,
you know,
I can learn even from my dishwasher.
If he has a good idea, I don't care--
If it's a good idea, it goes on the menu.
I listen to everybody.
[upbeat drums playing]
[Jon] What are we doing?
We're making our Pizzana
chocolate olive oil cake.
And it's sort of this cultural mash-up
where southern Italy meets
Southern California.
-[Jon] What kind of olive oil is this?
-[Candace] This is--
-Is this the Umbrian one? The lighter one?
-Yes, the slow food,
protected Italian olive oil.
Protected meaning that
they oversee how it's grown and--
Right, I mean, there are traditions
that are, you know,
really respected in Italy
that are kind of dying away.
And overseen and given
a stamp of approval?
Exactly.
Looks delicious.
-[laughing] Already?
-Oh, yeah.
[salsa rhythm playing]
[Candace] We're making the batter.
I need you to add all of
the dry ingredients into this mixer.
[Roy] Okay.
[Candace] We're adding flour, sugar,
salt,
baking powder and baking soda,
and then, of course,
beautiful cocoa powder.
It's rich and it's deep,
and it adds that, just, color and flavor.
Okay, we're gonna get this mixer going.
I need you to crack some eggs.
-[Jon] All of them?
-[Candace] All of them.
Oh, the one-handed crack, I like it.
So now we're just going to add
the buttermilk,
and then this bourbon vanilla.
Get those yolks broken up.
So you're gonna add
this beautiful Slow Food olive oil.
[Jon] So, this gives it the moistness
that like a vegetable oil would in a cake?
Moistness and sort of
a more velvety mouth feel.
The subtle nuances of the olive oil are--
You're not necessarily gonna taste them
in this cake.
-Uh-huh.
-You're gonna feel them on your tongue.
So, slowly pour in our wet ingredients.
[Jon] So it's taking on, like,
a purple color.
That is the richness of that cocoa powder.
It's really deep and dark.
-That's so nice, Candace.
-[Candace] Thank you.
[Jon] Going pretty low on this mixer,
is that 'cause
you don't wanna build up gluten?
Oh, yeah.
Once you have that flour in there,
you add the liquid in there, the gluten
from the flour starts getting exercised,
and if it gets exercised too much,
-it leads to a tough cake.
-Tough, yeah.
[Candace] And a little scrape
down the bowl.
Once this is all sort of blended,
we're going to add our hot water.
[Roy] What does the water do?
The water will actually
help the cocoa to bloom,
which means it's gonna help
pump and extract
as much chocolate flavor out of it
as it can.
Jon, I would love for you
to prepare our cake pan.
Brush a nice, light layer of oil
on the pan, add the parchment.
Why are you doing oil under the parchment?
I thought that it's sort of redundant,
that you use either oil or parchment.
I think better safe than sorry.
I am-- You know, I'm a pastry chef.
I'm sort of an over-preparer,
and I don't like to fly
by the seat of my pants, so I'm--
And when I'm baking at home,
I will butter, flour, parchment,
then butter some more
before I put my cake in.
So you've had some bad
cake-sticking experiences that you're--
I just don't want to leave
anything to chance.
-Right? Better safe than sorry.
-[Jon] Yeah, sure.
I'm such the opposite of you.
-Not as far as preparation.
-Right.
As far as leaving things to chance.
-Right.
-'Cause I'm a street cook, you know,
so it's like, it's all about, like,
feeling the moment.
But the thing is,
I feel like with hot cooking,
there are some happy accidents
that happen.
-We have so many. So much room.
-[Jon] It's the difference between
a baker and a-- and a savory cook.
In pastry,
you rarely have a happy accident.
-Yeah.
-You typically just have an accident.
-And you want me to put oil on top again?
-Yeah. Sure. You know me.
-[chuckles]
-Just a light layer.
This is our sheet pan extender,
which turns our sheet pan into a cake pan.
[Roy] Wow, look at that.
The color is amazing.
All right. Oh!
This okay to eat
even with the raw egg, right?
-Absolutely. Don't do this at home.
-Can't recommend it.
-No.
-Don't do this at home.
[laughing]
-Wanna stick this in the oven for us, Roy?
-Yeah.
I feel like Martha Stewart now.
[both laughing]
Roy just told me
he feels like Martha Stewart.
You ever heard him say that?
-[Roy] I just put a cake in the oven.
-[laughing]
[Candace] All right.
We'll set up for the frosting.
So we're doing what, a ganache?
-That what we're starting with?
-It is a ganache style.
It's not a true ganache
because we add butter.
[Jon] Right.
[Candace] So we're adding
the cream and the sugar to our pot.
We're gonna mix it up
and put this baby on high heat.
With a traditional ganache, obviously,
you take your chocolate,
you heat your cream--
You basically let the cream
melt the chocolate, yeah?
-Exactly. And you emulsify it.
-Right.
This is kind of chocolate ganache
on steroids.
It's even more rich and velvety
from the butter.
-It already looks good.
-[laughs]
[Jon] It's a really good farina.
I'm so-- I love that Roy is telling me
all of my raw ingredients
already look good.
So, I don't know if anybody
wants to cut the chocolate.
-How big of chunks do you want?
-I mean, it can really be
It doesn't need to be shaved.
It can be chunks,
but it will kind of tend to break off.
-[Roy] That's perfect.
-[Candace] Yeah, that's perfect.
There's something very satisfying to me
about chopping chocolate.
-It's sort of zen. Right?
-[Roy] Yes.
[Jon] What percentage of cocoa is this?
Like, 85%, or
[Candace] Well, it's unsweetened,
so it's like 99%.
[Roy] That's just the mixture
of the cocoa beans.
[Jon] I see.
It's incredible,
because with pastry and baking,
you work with really
only a few ingredients,
but the chemistry of it all makes
so many different, incredible things.
You're right. I mean, it's butter, eggs,
cream, flour, sugar, chocolate.
-Right. It's--
-I mean, it's like
And then everyone
can weave those things differently,
-based on their chemistry.
-It's true. Yeah.
Ingredients that fit on basically
one hand.
[Jon] As you've done it for a living,
and it went from something
you did out of passion
To your left, Jon.
Has it changed your relationship
with baking,
when you've had to do it
and you've gotten slammed
and you've had to
You know, it's funny.
I actually asked myself that question
when I went to pastry school.
Basically, I knew I loved baking
as a hobby.
-[Jon] Right.
-And I thought,
"Well, I'd love to do it as a career,
because wouldn't it be great
to build a career on something
you're really passionate about?"
But it's really different
doing something all day, every day.
and just scoop it in here.
[Candace] You know, I'd gone from
this world of finance and technology
-to--
-Is that what your background is?
Yeah, before pastry school.
To working with chocolate and butter
and all these beautiful ingredients,
and I realized I really loved
working with my hands.
So that was the test for me, was--
And you can dump in that butter for me,
please, Roy.
And we're gonna do vanilla and sea salt.
So that was the test for me,
was going to pastry school
and working with these ingredients,
and having to get up early and
do this physical work every day.
And I found that
it really was what I was meant to do.
Do you find yourself baking
even at home or doing it,
since you do it so much
through your career?
-I do, because I have two boys.
-[Jon] Yeah.
Two little boys
who love to bake.
-Just as I did with my mom, growing up.
-[Jon] Right.
So you bond with your sons with cooking,
and now you're inoculating them
with the love of it
that they're going to carry on.
I think the most amazing thing
about what I do for a living
is that with having young children,
they've always completely understood
what it is I do.
-True.
-I mean, even at three years old,
they could tell,
communicate to someone else,
-what their mommy did.
-That's right.
I remember working in investment banking,
you know,
someone would ask what I would do,
even an adult,
and their eyes would start to glaze over
within moments of me
starting to tell them.
-It is fun--
-Just smell it. It smells so good.
-Yeah.
-[Candace] Give it a stir.
[Jon] So I worked at Bear Stearns.
-[Candace] You did?
-Yeah,
before I decided to be an actor
or anything.
-Well, that's a real life change.
-Yeah.
[Roy] I sold mutual funds.
-Did you?
-[Roy laughing] Yeah.
-We're all connected.
-This is the show, guys!
-This is the show.
-I know.
We all have second and third lives
-going on here.
-Of course.
[Jon] And at the time, I thought,
"Okay, I'm making an impractical choice
to do something I wanna do,
because I'm not happy."
And then it turned out to just open doors
I don't think I ever could have had
if I had stuck with the path
that seemed safe at the time.
If you could completely channel and focus
and work really hard because
you're passionate about something,
I think it-- Even though
you're picking something
that's harder to be successful at,
you get better percentages
because you're throwing more cycles at it
and thinking about it all the time.
I agree. You're working harder
than anyone else is at it.
And I felt that way when, you know,
my husband and I first opened Sprinkles.
It was-- What we were doing
was seemingly impossible, you know,
starting the first ever
cupcakes-only bakery, and
doing it completely on our own,
on our own dime,
and I found that regardless
of how hard I was working,
I was sort of rolling downhill.
It was easy because it was just--
I was so passionate about it,
it was what I was meant to be doing.
And it was more than just your brain
doing it, it was your whole life.
-[Candace] Right.
-Your soul, everything.
It didn't feel as hard as it actually was.
-[Roy] Yeah.
-Let's not forget,
it was also before I had children.
-This was your child.
-[laughing]
Those cupcakes were
all your little babies.
They were, they were.
People say, "You only have two?" I'm like,
"Yes, and 25 others across America."
That's right.
We all went through similar experiences.
I mean, Jon, with your film, first film,
and Sprinkles and Kogi, like,
you know exactly where you're going,
but you're figuring it out
in the first phase, you know.
Right, and listen, you're gonna stumble
and, you know,
if you're doing anything new,
-but you have to be nimble and
-Yeah.
keep your ego and pride in check and
keep going.
If you want to pour it
through our chinois,
we're gonna strain it
to get out all the lumps.
[Jon] What's giving it that gloss?
I know at home it's not that shiny.
[Candace]
It's a high-quality chocolate.
You saw how glossy it was
when you were cutting it.
[Roy] You just have to buy
better chocolate, you know,
like, really get into a ritual with it.
Let it go and let it do its natural thing.
There you go.
[Jon] Doesn't seem to wanna
go through anymore.
It just takes a little time.
You can scrape on the outside, too,
to help coax, you know,
what's on the outside.
-[Jon] Just leave it?
-[Candace] Leave it to cool.
Beautiful. Beautiful job.
Spoiler alert coming this way.
[Jon] Oh, boy. What's the difference
between that and this?
It just has to set up in the fridge?
[Candace] Yeah, just time and temperature.
So we're gonna fill a couple piping bags
with this beautiful frosting.
-[Jon] Inside out, right?
-[Candace] Inside out.
See, why is her-- Look, hers is all clean,
and mine looks like a--
Mine looks like a--
-Go this way.
-[Candace] Keep squeezing.
-That's it?
-Yeah. And then squeeze it down.
-Keep pushing down.
-[Roy] There you go. And now twist.
-There you go.
-[Candace] You want to cut off the tip.
You can kind of, like,
work it a little bit,
to get it soft.
And don't be too concerned
about how it looks
because we're going to spread it.
So why are we using a piping bag,
just to keep it consistent?
Yes. To keep the level of frosting
across the board consistent.
All right, go for it.
It definitely takes some muscle.
Look at this.
Speaking of zen, right?
-[Jon] Uh-oh. We're, uh
-[Candace] You're running low?
[Jon] We're gonna have
to land early, captain.
[Candace] Got more. We got more.
[Jon] Could you
clean that up for us, chef?
She comes in and saves the patients
on the operating table.
-Good luck with that.
-[laughter]
Yeah, as you see
that the heat from your hand--
'cause there's so much chocolate in here,
and butter.
They're so sensitive to heat.
So it's getting too soft there?
-That what was happening?
-Mm-hmm.
-So it's also controlling temperature--
-[Roy] Want it to be smooth.
[Candace] Yeah.
[Roy] Oh, that's nice.
And you just leave it like that?
-Go around the edges?
-We don't go around the edges.
[Roy] That's nice.
The idea is that it's
sort of rustic.
[Roy] Love it.
[Candace] Very quiet in here.
I know,
I just wanna eat this thing so bad.
[Candace laughs]
[Candace] This is where the perfection
starts to take over,
and you want to get it.
Even though it's a rustic cake,
I could keep working it forever.
[Jon] Well, that's the tricky part too,
for a casual, amateur chef,
especially with plating or saucing,
making it look effortless,
but really there's a--
-An art to it. Yeah.
-There's a look to it.
[Jon] That looks beautiful.
[Candace]
It looks even yummier on a plate.
I'm gonna cut you extra big slices, guys.
-[Candace laughs]
-[Roy] Look at that thing.
Thick shelf of frosting.
Get in there, guys.
Oh, man.
-[Candace] You like it?
-Right on.
At the restaurant, we'll serve it
with a side of vanilla ice cream, so--
To cut the chocolate a little bit.
You need that?
-Are you feeling it?
-I think I'm okay.
-I don't wanna shortchange you.
-I like it.
But I think you frosting at the end,
that ratio
-See that? Perfection.
-is very much--
That's also what makes
the cupcakes perfect, too.
It's how much frosting to how much cake.
It's the frosting-to-cake ratio.
-Yeah. Chocolate cake
-This is quite amazing.
-made for sharing.
-[Roy] Really good.
-I'm so happy you guys
-[Roy] You guys should try some.
[Candace] got to make it with me.
[Candace] The chemistry of baking
has always fascinated me.
I remember learning to bake with my mom,
and I'd sort of press my face against the,
you know, the glass of the oven,
and watch the cookies or the cake puff up
and think it was sort of just magical.
I mean, it's science, but,
you know, the way that
with just a few ingredients,
you can make so many amazing things.