I got some fresh coriander with 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 best and not know it.
Hey, it never hurts to be reminded.
So are you.
Not as late as you.
How can you be chivalrous and competitive at the same time?
What can I say?
I'm a complicated guy.
Mint in your bouillabaisse? Really?
I don't have your loyalty to the recipe.
I cook by instinct.
Oh, like your Duck a L'Orange
that turned into Ducka la Carley?
Better than the tedium in an orange sauce that you advocate.
Not every dish has to end in a battle of wits.
How about a truce until the next course?
You take eyeballing ingredients to a whole new level.
It puts the art in cooking.
And too much oil.
No one ever measured their way to a Michelin star.
Make sure your broth doesn't get too thick.
You might have to improvise.
Bouillabaisse is not your best look.
I guess the truce is over.
Hey, we made bouillabaisse today.
Those shallots, they should be paper thin.
I'm sorry, Carley,we're packed tonight.
I don't have much time.
You needed to tell me something?
I'm up for an apprenticeship with 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 want to do this on my own.
As you wish.
Cast a long shadow.
Perhaps I could just give you one word of advice?
Francine runs a very tight kitchen.
Don't get too adventurous.
Let's just see if she chooses me
and then you can start with the lecturing, Dad.
Today we are making Coquille St. Jacques.
Congrats on Paris.
Yeah, Francine Durantis like my culinary idol.
Uh, excuse me,where is Jason?
I'm afraid he won't be returning to class.
I don't get it.Why would he just leave?
Yeah, he didn't even say goodbye.
I wonder what happened.
I'm headed for the airport now.
You really don't have to do this.
Always come through for you,Dad.
We'll see you when you get to Chicago.
A little bit more basilin the pesto.
And just make sure that the batter
doesn't overwhelm the shrimp.
The tortellini primaverais really good tonight.
It's the same every night,same recipe,
That's the deal with a chain.
Familiar mattersas much as taste.
I've been general manager of this place forever
and we've never had a better chef.
I understand your frustration.
Sometimes I just wanna go wild and make an unconventional,
unpredictable, outsideof the box primavera.
I'll take it up with management.
Did you see Kitchen Showdown last night?
It's the best cooking conteston the air.
The winner gets to open their own restaurant.
They're coming to Chicago
and looking for the best local chefs.
I have tasted your cooking.
I'm confident you have a shot.
Oh, get more of that Sicilian olive oil.
It is remarkably rich.
And remarkably expensive.
It is the attention to detail that makes the dish.
Were you that discerning with your burgers and fries
at the diner?
Diners are great.
Especially my dad's.
I have been over a hot grill but taught me a lot.
I worked for a lot of chefs
and they all had one thing in common.
The best ingredients money can buy.
I should bring in my accountant and do a taste test.
Kent would use canned vegetables and 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 some of the top chefs in this city.
I do not have enough experience.
Bail us both out before Kent goes the paper plate route.
Hey, you could get a job in any kitchen you wanted to.
I'd rather do my slicing and dicing for a chef I believe in.
Send in an application.
What could it hurt?
This is why I am so glad we are neighbours.
I couldn't watch TV without it.
So, Kitchen Showdownis coming to Chicago,
and I applied.