- Selena, we're in season three, okay?
(Selena laughs)
You gotta be a little bit okay with knives by this point.
- [Selena] We're back. - [Raquelle] Whoo.
- [Selena] Are you ready? - [Raquelle] I'm ready.
- I'm continuing my lessons,
which means that even if the chef is 3000 miles away,
we can still have a great time cooking together and apart.
Selena and Kwame, take one.
- Have you ever had Nigerian food?
- [Selena] I'm joined by chef Kwame Onwuachi.
He is a James Beard Award-winning chef,
a judge and former contestant on top chef,
and author of an incredible memoir,
and he opened five restaurants before the age of 30.
- [Kwame] My mom started a catering company,
and she threw me an apron when I was like five years old,
and I had to help out.
But I learned to really appreciate ingredients
and where they come from when I was living in Africa.
We had to raise our own livestock,
procure our own vegetables. - [Selena] Wow.
- And I'm very grateful for that experience.
Repeat after me, "There's no stress in Kwame's kitchen"
- There's no stress in Kwame's kitchen.
- Louder.
- There is no, what?
- Stress in Kwame's kitchen.
(Selena laughs)
Selena and Ayesha. Take one.
Today I'm working with Ayesha Curry.
She's a New York times bestselling-cookbook author,
a restaurant owner, a TV host,
mother of three and an entrepreneur.
And best of all,
she's going to teach me her go-to recipes
for hosting a watch party with friends.
When did you first start cooking?
- I started cooking a lot when I was 12.
There wasn't really anybody that looked like me on TV.
So I didn't know it was something that I could pursue
until like later in adulthood, so,
- Yeah.
- I'm happy to do it for the little girls
who are like me now and want to be in food.
I do not want to be the ones to come on here
and be the one that had like Selena Gomez cut her hand.
(everyone laughs)
- [Selena] Selena and Aaron. Take one.
- Are you guys stoked?
Are you guys pumped up?
- [Selena] I am joined by chef Aaron Sanchez.
He is both a TV host and judge,
he's the owner of Johnny Sanchez in New Orleans,
and author and a philanthropist.
- I come from a cooking family,
my mom had a restaurant in New York city.
Cooking has been a fabric of my life.
My whole time, I love taking care of other people,
that's my jam, it's my love language.
- In the nicest, like, way, daring way,
you remind me of my dad.
- Aw, you're so sweet. Gracias.
- [Selena] Selena and Fabio. Take one.
- I take, I take shots of olive oil all the time.
- [Selena] I am joined by chef Fabio Viviani.
He's been a fan favorite on multiple culinary competitions,
but more than that,
he is also an author restaurant-owner post,
and an ambassador of Italian cuisine.
- [Fabio] So I'm 13 years old,
I got a job at a butcher shop on a weekend.
I had a knife just about like that.
Big knife, right? - Yeah.
- I used to work from midnight till seven in the morning.
Middle of the night,
I'm the only kid in the shop. - At thirteen?
- I have a headset.
I have a heavy metal music and I'm there butchering chicken,
banging things with heavy metal,
(everyone laughs)
and I look down and my entire pinky
was about two and a half feet away from me on the table.
- No.
- Oh my God.
- [Gracie] Selena and Richard. Take one.
- My younger days, I was a DJ,
and my DJ name was Heavy Cream.
- [Selena] I'm joined by chef Richard Blais.
He is an author, a dad, a James Beard award nominee,
a restaurant owner,
and I hear he likes to work with liquid nitrogen.
Things might get a little loud today.
How old were you when you started cooking?
- Probably 14 years old.
And my first job was at a little restaurant
that serves burgers and fries and milkshakes,
you probably never heard of it,
It's McDonald's. (everyone laughs)
The place's called McDonald's?
Is this the coolest thing you've done on the show?
- Yeah. It is. (laughs)
Selena and Padma. Take one.
- [Padma] The smell that you're going to smell
when this starts popping
is the smell that I associate most with my childhood.
- [Selena] In this episode, I'm learning from Padma Lakshmi.
She is a renowned food expert,
a New York times bestselling author, a model,
an entrepreneur, a human rights activist,
and an award winning TV producer and host.
- Did you do lots of cooking during COVID?
- I did, I cooked my butt off during COVID.
I made a lot of South Indian recipes actually,
cause I missed my mom and I missed my family.
You can get onion cutting goggles to help you not cry.
Check these out.
- Stop it.
Selena and Esther. Take one.
- We're going straight into it, are you ready?
- [Selena] Today I'm joined by influential
New York city based chef, Esther Choi.
She turned her life goal of owning her own restaurant
into a reality with Mokbar,
which now has multiple awards and locations.
She was also named to the "30 under 30
rock stars defining the industry" list by Zagat.
- Have you ever been to Korea?
- Oh my gosh.
So I used to go really often,
but obviously because of COVID and everything,
it's been a year and a half since I been.
But I like to go because I have a lot of friends there,
that's where I get a lot of my inspiration,
and it's like motherland for me.
Do you guys wanna maybe drink a shot of Soju with me?
- [Everyone] Yeah.
- [Selena] Selena and Sophia. Take one.
- Your knife skills are good.
- [Selena] I'm joined by Brooklyn-bay chef
and wellness expert, Sophia Roe.
She has worked in a Michelin star restaurant
and been a highly sought-after private chef.
Before she switched her career to build an online community
with her recipes and honest take on wellness.
- [Sophia] I used to not do so much plant-based stuff.
I was like 23, 24 years old and I got really sick,
and that really inspired me
to want to go down the plant-based rabbit hole.
And it is a big, huge rabbit hole.
I love when someone has a problem or an issue with something
and I have to come in and fix it.
- That's kind of like what I do in relationships.
(laughing)
Selena and Gabe. Take one.
- Selena, you're killing it.
This is going to be fantastic.
- [Selena] Today, I'm joined by chef Gabe Kennedy.
He is known as "The feel-good chef."
He's an entrepreneur, a great activist,
was named to Forbes 30 Under 30,
he has shaped menus for some of the world's best restaurants
and publications.
I think this is going to be a lot of fun.
- Well, I started cooking when I was four or five,
and I would be in the kitchen
with my mom chopping baby carrots.
I got bit by the bug and have been cooking ever since.
- What's your sign? - Oh.
- Oh, I'm so glad you asked. (everyone laughs)
- Just a little detour from the cooking, just curious.
- I'm a Scorpio-sag-Leo.
- Wow. - Okay.
- That's me.
- That's a fiery combination.
- [Selena] Selena and Jamie. Take one.
- I'm just a normal guy that likes to cook food.
- [Selena] Today, I am joined by bonafide culinary icon,
chef Jamie Oliver.
Not only has he hosted more than 25 cooking series
and written more than two dozen cookbooks,
he's a father of five, a restaurant owner
and an advocate for nutrition
and nutritional education for all ages.
- I grew up in a pub restaurant.
So my dad trained in France and was a chef,
and started putting really good food in the pub.
And that wasn't so common, like 40 years ago.
- Yeah. - And that was my home.
So I started working for my dad
when I was about eight years old.
- Oh, whoa.
I mean, I was working when I was seven
but I don't know if I could be cooking at--
(laughter)
- It's a Selena mess, not an Eton mess, so--
- I'm always a Selena mess.
(both laugh)
(orchestral music)