Chef Page #3

to get you the French cooking top,

whatever it is, that tabletop.

- French cooking suite.

- Right.

Not every chef gets that.

You know why you get it?

- I appreciate it.

- Do you know why?

Because you deserve it.

See, you don't know that.

But I know it.

You deserve it.

So be smart just for tonight.

Look, if you bought Stones tickets

and Jagger didn't play

'Satisfaction', how would you feel?

Would you be happy?

- No.

- No!

You'd burn the place

to the f***ing ground.

Your menu works.

People love it.

Carl, do what you want tonight.

OK? You're the chef.

You know what I think?

I think you should play your hits.

Alright, let's go. Pre-shift, guys.

Big night tonight.

Here's what we're doing.

We're gonna go with the favourites.

Starting with the caviar egg...

scallop, French onion soup...

frise salad...

lobster risotto...

filet.

And we're gonna finish

strong with a crowd pleaser,

chocolate lava cake.

Talk to Molly about wine pairings.

Let me know when he gets here.

And let's have fun.

Put your heart in it, people,

big night. Let's have some fun.

Good, good.

I'm so tired of being alone

I'm so tired of on-my-own

Won't you help me, girl,

just as soon as you can?

People say that I've found a way

To make you say that you love me

Hey, baby, you didn't go for that

It's a natural fact

That I wanna come back

Show me where it's at

Baby, yeah

I'm so tired of being alone

I'm so tired...

Dad.

Dad.

Dad! Come on. Let's go.

Look! It's up, it's up. It's up,

it's up. The review's up.

To the review. Here we go.

- To you, baby, to you.

- Here we go.

- My culinary hero.

- To the team.

"Gauloises - eager to please."

- Whoo!

- Yes!

"10 years ago, I had the

good fortune to dine

"at Chef Casper's revelatory

Miami bistro, Marrow."

- Miami in the house!

- Marrow, baby!

That's your house!

"The sheer audacity of this fresh,

brave voice of the culinary scene

"reminded me why I write

about food as a vocation."

- Yeah!

- That's a lot of pressure.

"It is nearly impossible to separate

my glowing regard for Chef Casper

"and how much he inspired me from my

expectations as I sat down to dine

"at the recently remodelled

Brentwood Gallic staple, Gauloises."

- Yeah, this is good!

- "Oh, how times have changed.

"Over the last decade, Carl Casper has

somehow managed to transform himself

"from the edgiest chef in Miami

"to the needy aunt that gives

you $5 every time you see her

"in hopes that you will like her,

"but instead causes you to

shrink from her cloying embrace

"which threatens to smother you

in her saggy, moist cleavage.

"The signature app,

"intended to impress the

country club brunch crowd,

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