This is how we cooked the greatest meal of Gordon Ramsay’s life. Well, at least a meal that he seemed to enjoy. ((Intro Music)) Yay! We did it! I cannot believe, hello! Okay, that felt super natural. All right, so we had Gordon Ramsay in here on Last Meals, and we cooked an incredible meal for him. He absolutely loved the food, and everybody in this freaking room did their jobs that day. It truly was our Super Bowl. But, we got a couple comments being like, hey, can you actually show us the recipes and how you cooked that delicious food? And that’s exactly what we’re going to do today. Also, we’re going to be showing you some really awesome behind the scenes footage and a couple photos that y’all have never seen. Because this really was a meaningful day for us. It was sort of a career defining moment, at least for myself. I hope y’all feel that way. Making especially some British food. for one of the most Michelin starred chefs of all time. So, without further ado, here’s how we made, and then, can we do like a title card that’s like, Gordon Ramsay’s Last Meal! And then, but do like, kind of Monster Truck style graphics? Gordon Ramsay’s Last Meal! And then like a really cool explosion. So a lot of people ask us, they go, how did you get Gordon Ramsay on your show? And it’s actually a crazy story. So he was like, do you want to come on my show? And we’re like, yeah, we were like, do you want to come on our show? And he’s like, yeah. I’m, that’s great. I’m really happy for you. Yeah, behind the scenes of the business, you know, Hollywood. Yeah, yeah, yeah. But I also like to plan my first interactions with people in the green room, right? Because I constantly run through the potential scripts that I’m going to have throughout any given day in my head, and that’s why I don’t sleep well at night. Sure. And so I remember a funny anecdote that a friend told me, who worked with Gordon Ramsay on a shoot once, and they were like, he only wears Helmut Lang T-shirts in one time, we were shooting in Vegas. And he bought out every Helmut Lang T-shirt, every shirt in Vegas and I couldn’t get my Helmut Lang T-shirts. I was like, great, fun anecdote, shows that I have friends in high places. And so I went to Gordon Ramsay, and we’re both wearing black T-shirts. And he goes, we’re matching today. And I was like, yeah, by the way, Helmut Lang T-shirts. I heard you once bought out every Helmut Lang T-shirt. And he goes, I’ve never worn a Helmut Lang T-shirt in my life. Whoa. Do you know that I’m wearing a Helmut Lang shirt today? I do. ((Speaks German)) Ja. Wunderbar. Nicole, tell them what we’re making, man. Oh, so, we’re making Gordon Ramsay’s English breakfast. So we actually bought his MasterClass to learn how to make his scrambled eggs. We spent about $250 to sit down and learn how to cook how this man cooks. Because, yeah, we know how to make scrambled eggs. We know how to make Beef Wellington. But do we know how to make it the way Gordon does? Not necessarily. And he has like a very famous, ultra specific scrambled egg recipe. Yes, he does. Also, he just initially asked for like a full English breakfast, which, you know, everybody knows what’s in it. Black pudding, rashers, bangers, tomatoes, fried bread, yadda yadda. We asked the stupid question, how do you want your eggs cooked? And he responded with like. Come on! It was written, an email written in his voice was like, come on, I’ve made my entire career off of scrambled eggs! Was it really him speaking, though? Or was that, like, his, like, assistant speaking in his voice? I think maybe, shout out to Justin from his team. Oh, yeah? It was probably Justin, but I think he writes in Gordon Ramsay’s voice. That’s really funny. So, what do you do? You whisk the eggs together. I whisk five eggs together, and now I have some pats of butter in here, and I have a very, very, low heat going on on my burner and it’s very important to constantly, he says you need to constantly scrape the bottom of the pan. This is how I’m scraping. Can you do this? Sorry, I was trying to hold in a burp. – [Nicole] Oh, nice. So. It had to take all my concentration. I am literally just going to constantly move and scrape this. Egg concoction. No salt. He says if you add salt before it toughens the eggs and makes them kind of get a little leaky. And he’s right. We found that out. Yeah. We busted his own myth in Myth Munchers, but he was absolutely correct. – [Nicole] Yeah. – [Josh] While you’re doing that, they call a full English breakfast a fry up. – [Nicole] Yeah. Because you really just fry it all in the same griddle. Oh my God! Josh! Yeah, come on. I just want to feel something like I did that day with Gordon. So we’re gonna do that. We’re just gonna add. Black pudding, which is blood sausage. – [Nicole] Yep. Rashers, which are back bacon. So you’re seeing the actual loin that’s coming through on that. As well as, yeah, let’s turn the pan hotter instead of colder. And then English bangers, which are one of my favorite sausages. A person standing here. You almost put, took my eye out with that thing. ((Thunder)) Now, also, a lot of people were like, why didn’t Gordon Ramsay eat more of the food? Here’s the thing. What are you talking about? Well, he did, he did, he ate everything and he liked it, but like, you know, it’s tough. There’s a full meal. Also, we ate everything behind the scenes. But anyways, he was telling us, he was like we’re opening a new restaurant and I just did a tasting for them, and he was like I had to try nine different variations of noodle bowls. Wow. Right? So he’s like I’m still down to eat and this looks great. But like just know that I am very full, and people have real lives out of this. And also, pretty cool to know that Gordon Ramsay’s actually tasting all of the food in all his restaurants. He cares. Dude, he really, man, listen. I like said some genuinely critical things about Gordon Ramsay before that. And things that I believed, you know what I mean? But you do that about everybody. You do that about me. You do that about, Taylor. Hypercritical of Taylor. Taylor, don’t like the, the boots with that jacket. ((Laughing)) Kidding, I really take a lot of style advice from Taylor. That’s canon. Oh, also Josh, we should talk about the time-lapse that Mike Pasley, who is like the coolest guy that works at Mythical. He, other than you Josh, sorry. He like, he just decided like to set up a camera and do a time-lapse of the Kitcheneers in the kitchen. Yes, so that’s how fast we actually work. Like, that wasn’t edited even a little bit. Well, I don’t know if a lot of people know, so, you know, I don’t cook the food for Last Meals, because I’m obviously sitting there and, you know, doing that, and also they’re better at cooking than I am a lot of the times. But, they actually have, like, a full monitor set up outside in the kitchen. – [Nicole] Yeah. – [Josh] This is the kitchen where people are, like, microwaving their lunches and stuff. I don’t know, man. I love the show we do. I love the little team that we got. – [Nicole] Yeah, it’s a good time. It’s a good time. It’s a little, you know, misfit band of pirates. How are those eggs going? Because here’s the thing. At Denny’s. – [Nicole] Do you see? – [Josh] They would have had 50 orders of scrambled eggs out by now. So, do you? Camera. Hey, camera. Hey. What’s up? Do you see this? Do you see how it’s making like a little bit of a film here and I’m just collecting the curds I’m putting them back in? Can I eat this bread? No, that’s the fried bread. But Gordon Ramsay’s not here, we’re just doing it for show. No, you can, how about this, how about you can cut it in half and you can have half of it? Okay, so my eggs are nice and custardy and in order to stop the cooking process I’m gonna thwap some crème fraîche in there, mix it up. Which half can I eat? Up to you, oh the ugly one. – Thank you. – You get to eat the ugly one. This is why I asked. And then a spring, no don’t put it in the freaking eggs, ugly. Let me eat some beans. I am so hungry. Oh, you can eat the beans. I’m so hungry. And then I add some salt and then a few scrounges of black pepper. We are not adding truffle to this because Gordon’s mom does not want us to. Yeah we, he didn’t specifically ask for white truffle, but we thought we’d like super impress him by just breaking out like a $200 truffle. Yeah. And then we did, and he was like, oh, me mom wouldn’t have this. Alright, so this texture right here is perfect. We’re gonna plate this up with the beans and everything. And now you get to see Gordon enjoy it. Hello. Gordon, these are our incredible culinary producers. Nice to meet you, Gordon. Likewise, nice to meet you. Great job, ladies. Oh my God, almighty. Look at this. Oh my God, I’ll wipe the sweat off of me. Jesus, come on. Is that truffle on the scrambled eggs? We’ll save it for camera, we’ll save it for camera. Up, up, up, up, and away. What’s this amateur doing on our set? ((Bells Ringing)) – [Trevor] Wow. Wow. Welcome to partway through the process of cooking a Beef Wellington. For Gordon Ramsay, excuse me. It’s his for him. It’s his for him. Yeah, I watched the MasterClass probably like five times, leading up to this. Owie! Very, very scary. The scariest thing I’ve ever done, probably. My favorite part was watching Trevor be in front of the TV like this. I was terrified, and it was not a bit. I mean, it was like legitimate, when he was cutting into it. And you don’t know what it’s gonna look like inside. You can do everything right, you can feel so good about it. But until you cut it open, you can’t know what it’s gonna look like in there, so it’s pretty terrifying. But we’ve got that done. – [Vee] Oh, that’s pretty. You wanna give that one to me? Yeah, yeah. I can mustard it. Yes, we’re gonna pop this over. Important part of the welly is getting that mustarded up. Surely I can get this out of the way. Oh, yeah. – [Trevor] Surely. That’s an open flame. To be honest, when I saw Gordon Ramsay, I thought his head was gonna be a lot bigger. Because a lot of people like to make fun of him and say that he has a large head. That’s pretty screwed up. It’s pretty regular. Well also the cardboard cutout that we have of him really makes his head seem gigantic. – [Vee] Yeah, yeah, so that’s probably what it was. Yeah, and I made a whole video, a whole TikTok about it. It’ll probably show a little bit, here right now. Yeah, that was, that was kind of how it went. Very terrifying, very fulfilling experience. So, we’re gonna start with the wrapping process, and honestly a Beef Wellington, it’s, it’s very like, you can prep it out a lot. There’s really just a few minutes of like, go, go, go, and that’s once you’re wrapping it in the puff pastry. Like this process, we’ve got the duxelles already made. – [Vee] Mushrooms. – [Trevor] Yeah. – [Vee] It’s not fancy. You just chop up portobello mushrooms and cook them with salt and pepper. But it seems fancy. We got some prosciutto. Prosciutto, you can buy it at your local grocery store. Chive crepes. You can use normal, regular crepes, but she does it with chives. And. We’re gonna square that off, right? And then we have some puff pastry that we need to grab. Yeah, we’ll grab that in a sec, cause we gotta wrap. Never mind. We gotta wrap. There is a bit of waiting, a bit of resting that you do, with these, we’re gonna wrap this up, get it wrapped, and then we’re gonna unwrap it to rewrap it, a lot of wrapping. We’re starting with the “prosciutts”, so we’re getting the flat ones, oh no, it’s got the paper! – [Vee] That was Lily’s fault. It’s got the paper underneath. Lily, you put this paper here? She put the paper. – [Lily] It’s plastic. – [Vee] It’s sabotage. It’s microplastics in my “prosciutts”. Lay these out, as flat as possible. That’s the beautiful part about a Wellington, is it’s got all those really lovely thin layers going in there. And you really want to season every part of the dish, that’s very important. I’m telling you, I watched this MasterClass so many times, I could probably like recite it, at this point. And then Josh was like, Trevor, we’re gonna make a video where you show people how to make the Beef Wellington. I’m like, what, he already made one. It was, it was beautiful watching a master at work and following every single step religiously. Yeah, that’s what I’m doing right now. No, I’m not. Honestly, like, this isn’t a crazy, like, difficult or expensive dish to make. That’s just the, the meat is like the most expensive part. – [Vee] Okay, do you want me to grab the beef? Are we putting it over this? Wait, hold on, check this out. Cause Gordon, he says you gotta season every part of the dish. So after he put, this is from his MasterClass, after he put that down, then he did some salt and pepper. Yeah, yeah, yeah, hit it with some pepper. Good action happening. Okay, yeah, now we’re going beef in. Beef. – [Trevor] Beef. – [Vee] Beef. – [Trevor] Hopefully this is enough crepe. I think it is. I’ve been watching so many people on TikTok make this with salmon. You think Gordon Ramsay would like that too? With salmon? Yeah, it’s like a salmon wellington. Making a salmon welly? Yeah. – [Trevor] So, now we’re going for the roll. Do you want to do the roll? – [Vee] Yeah, why not? Okay, so you’re gonna start with the plastic. Okay. And then yeah, you’re gonna like slowly push it over. – [Vee] Okay, do I use my fingers? – [Trevor] You can. – [Vee] Can I touch it? – [Trevor] You can if you want to lock that in. – [Vee] Okay. You’re gonna get that all the way to the bottom. Wait, wait, wait, pause. Bring it back, bring it back. I did this like four times, don’t worry. I did this like four times when I was doing it. Bring it back, bring it back, bring it back. – [Vee] Okay, what happened, what happened? No, it’s my fault. Oh, we’re squishing it out? No, no, no, it’s my fault, it’s my fault, it’s my fault. Oh, you forgot another piece to put here. No, this is just a fat piece of meat. Okay. Every piece of meat is different. That’s what they say. For every guy. Every single one is different. For all my ex boos, yeah. Back to the roll, back to the roll. That was my bad, that was my bad, that was my bad. Okay, yeah, yeah, yeah. It’s like a burrito roll, kind of? – [Trevor] Keep going, yeah, and then pull the plastic back a little bit as you go. And then you’re gonna wanna, you’re gonna. Oh, this is like. Oh, I see, I see. Keep the plastic there. You keep the plastic there. – [Vee] Uh huh. – [Trevor] And you push that. Get it as tight as possible. – [Vee] Tight. – [Trevor] There you go, there you go, there you go, there you go. Tight, tight. In there? And then, finish that roll in the plastic. – [Vee] Got it. Can’t put that there. And twist up the ends. Really give it a twist like a Tootsie Roll. It’s okay you can give it a roll too. Whoa! Whoa! Whoa! Whoa! Whoa! Whoa! Whoa! Wait, what’d you do to this side? You were flipping it, you don’t want to fling it. Why not? Why are you flinging it? You’re crazy. This is rolled the opposite way, that’s why. What do you mean? Okay, you do it. You were flinging it. Here you go, this is the way that I did it. – [Vee] Okay, show me, show me. Oh, they’re twisted the opposite way, oh I see. – [Trevor] Pul it towards you. – [Vee] Yeah, yeah, yeah. – [Trevor] And you wrap that up tight. Got it. And you tuck that. And then we’re gonna let that rest in the fridge for a couple minutes. Get it kind of nice and solid. Yeah. ((Timer Ringing)) Okay, this is the wrapping portion, which is really the only portion of the Wellington that is like kind of stressful and timing based. So, I’m just gonna take this guy out. – [Vee] Yeah. – [Trevor] And we are gonna sort of plop him. – [Vee] How many times did it take you to wrap it the first time? How many times did it take me? Well, this part, I wrapped it, it was the one timer. It was a one timer. – [Trevor] That’s okay, that it leaks out a little bit, because we’re going to trim the edges. But yeah, we’re going to egg wash. Egg wash the whole thing? All, the whole thing. – Okay. – All around. And really get it in there, yeah. The whole thing to be coated, cause this is what’s locking, locking the puff pastry. – Right. – To the crepe. Okay. – [Trevor] You don’t have to say anything, that’s the beautiful part about cooking a Beef Wellington, is it speaks for you. It does. I mean, you look at this thing and it’s just like. It’s singing? – [Trevor] A Beef Wellington is worth a thousand words, is how the old saying goes. Oh, okay, I thought you were gonna sing. The roll. The roll. Is always the most fun. I just wanna watch him here, cause it’s exciting. We’re just going to come over here, so we’re locking in. – [Vee] Yeah, we’re locking in. Tuck, like a burrito. – [Trevor] Okay. – [Vee] Okay. – [Trevor] And then, we’re coming here. So much concentration. And then this is the part that wowed me, is he literally takes the ends of the puff pastry and twists them into the plastic. In the plastic? In the plastic. Get these little nibs here. We got the little nibs here. Are we tucking those or are we cutting them? We’re gonna cut them, but we’re gonna let this rest in the fridge for like five minutes, just to let it set up for a little bit longer. ((Timer Ringing)) All right, welcome back. We’re back. This is really the moment of truth here. So we’ve got, these twisted up ends. We’re just gonna give them one more, and then this is crazy. He literally just through the plastic, goes in, and just cuts this off. Gets it in there. Trim that off. You’re gonna trim this end. Same thing. – [Vee] Pretty. Looking gorge. – [Trevor] Trim the nipple. Now, we’re gonna unwrap here. – [Vee] Yeah. He also, like, you can, he says you don’t have to do this. But you can just take those ends. – [Vee] And just kind of tuck them? – [Trevor] Pinch them and twist them. So the same way that it’s already twisted, I’m gonna roll this onto my hand. This is where it gets fun. Okay. Cause it’s just in my hand now for the duration of this process. I’m gonna egg wash. Vee, I just need you to cheer me on. Okay, okay, I’m right here. I just need you to be my support. You’re doing great, Trevor. You should be artist of the year. You should have got a Grammy recently. Is that Artist of the Year? Really? You think I’m capable? Yeah, I think so. That’s really sweet. Who won again? I’ve been doing, I’ve been practicing my whistling. – Yeah, show me. – So I can do so many songs. Okay. Do you want, okay, yeah, do your favorite one for me. Okay. ((Whistle)) Hold on, hold on. Okay. ((Whistle)) Yeah. This is Jurassic Park. Okay. And the beat drops. ((Distorted Beat)) Okay, so we’ve got all the sides really trying to get under there, okay now this is the beautiful part I’ve never seen someone do this actually before Gordon, but he used, the back of a boning knife to score it which was really cool, so he kind of went here and then made one kind of like big longer chunk, and then he just sort of like, did these, shoot. He did these little, just like, kind of leaflets, so he like. – [Vee] Oh. Nice. – [Trevor] Yeah. – [Vee] Intricate. Yeah, no, it’s really pretty. I’ve never seen this before. Whistle of the year. Just using, okay, hold on, I gotta do it this way. – [Vee] Okay, I’m just here supporting you. – [Trevor] Thank you. Yeah, you’re welcome. I don’t know where to put my head. No, don’t worry. Don’t worry. The knife is so safe. Oh, that looks gorgeous. Now, onto the tray. Trying to leave as much of that egg wash on there. Kind of make sure it’s set up, still round. Okay, now I need you to hit it with a sprig of thyme. This one? Are you rubbing it? – [Trevor] No, no, no, no. So just kind of set it and like, like kind of twist it sort of the bottom into a little, yeah, yeah, yeah, you got this, you got this, okay. And now set that there with the tip pointing that way. That’s how he did it. Again, this is how he did it. That’s perfect, that’s perfect. Yeah, press this in. Okay, now I need you to take some salt, hit it with a more sprinkle of salt. – [Vee] You got it. Alright, now we’re going into the oven. And I got, I got egg all over the bottom of the pan, but, wait, can you open it? – Yeah, I got you. – Thank you. Lovely, Trevor! And now, and now this is where I pray. For. Like this. 40 minutes. I just prayed for 40 minutes straight. Yeah, yeah. There you go, pull that out. That looks beautiful. I hope it’s beautiful inside. Mate, that’s great. Is there a surprise in there? And Trevor. Mate, that looks great. Trevor, who taught you how to make this Beef Wellington? I watched your MasterClass probably five times. Mate, well done. Really well done. – [Josh] I’m gonna catch you. ((Bells Ringing)) ((Whistle)) Shut up! ((Laughing)) We’re making sticky toffee pudding. So, this was, I’m not sorry, this was. Hey, Lily! Hey, Lily! ((Fake Laugh)) That’s hilarious! Okay, so we’re making Gordon Ramsay’s dessert course, sticky toffee pudding. Everyone’s all like, oh my God, Trevor made Beef Wellington, so cool! I made the sticky toffee pudding! Dude, and it was awesome! It reminded him of his mom, in a way, I am his mom! ((Laughing)) I birthed him. You birthed Gordon? – Six pounds. – How did you get his big ol’? Never mind. We have some dates and some water and some baking soda that have been blended up to make a date paste. And you’re just going to add in all these ingredients and whisk them together. Whisk? You don’t need this. Well, then why do I need this? Why do I have multiple tools? In case you want to have options. How am I going to whisk? This doesn’t seem whiskable. I’m adding. I think you overestimate how, oh, never mind. Yeah, you don’t, you can whisk it. I thought that that was gonna be thicker. – [Lily] So, sticky toffee pudding is the cake itself, which is nice and sticky and gooey, and then we’re gonna make it even stickier with this toffee sauce. What ingredients am I putting in here, huh? Well, you tell them. I already put them in, I can’t sniff them no more. Nutmeg, cinnamon. – Cloves. – Cloves! Those are cloves. Butter. Dates, butter, brown sugar. Yo, yo, Lily, Lily. How much nut am I meg-ging? Half a nut. Actually, that would be too much. Thanks everyone, that was a Trevor original. – [Lily] That’s not funny, why is everyone laughing? Okay, so we’re gonna let this sugar dissolve in here. Wait, you said half? I was just kidding, I don’t know, I thought half a nut would be funny, but. Why would that be funny? Because some people only have one ball. Yeah, yeah, a close friend of mine only has one testicle, okay? I got a sack. That’s how I prepare. Whoa, hey, hey! ((Silly Laugh)) So do I. One? With two. – [Lily] I only have one. So, if you’re ever working with anything, like, sticky, like honey, or in this case corn syrup, It’s a great idea to, like, line a little ramekin. No way. With plastic, and put it in there, and then you just like poke your sack. – [Trevor] Shut up. – [Lily] You just gotta poke the sack. It looks like it hurts, but it. – [Trevor] Shut up! You just squeeze it out, and then. – [Trevor] Oh my God! And then, and then, you don’t have. Can we give it up? And then you don’t have to clean anything! Can we give it up? ((Applause)) Sacks! Sacks! Sacks! Sacks! Sacks! Sacks! One or two! We love all of them! Okay. Hey, hey, did you put the bourbon in yet? ((Laughing)) – [Lily] Can you put some in? Can you take this seriously? No, I can’t. I’m physically incapable. How much you want? Just a little splash around. Come on. Did any get in there? Come on, no. I can’t see. Why? Your eyes are open. ((Laughing)) Okay, this looks very nice. Did you finish? Like, you haven’t finished yet. I’m done. Okay, we’re gonna put this in here. Okay. And then we’re just gonna let it just go in there like that. – [Trevor] Do you need help from a professional? I don’t know if you heard, but I made a Beef Wellington. Oh, I didn’t hear! Oh, I’m Trevor and I made a TikTok about it! ((Laughing)) We’re gonna bake this at 350 for like 20 ish minutes until it sets, and then, oh God, and then we’re gonna add our toffee sauce on top, and add a little quenelle ice cream. That was awesome. What an achievement. I don’t know. ((Laughing)) ((Timer Ticking)) ((Timer Ringing)) Hey, Lily. Yeah? Okay, we have, we have our nice, beautiful, luxurious toffee sauce. We’re just gonna spread it all over. Oh my God! Oh. You wanted to do that. Can you just support me? I was scared. I, no, I trust you. I trust you. – [Lily] I just want it like all in there. I want it all in. Well, it’s on there, it’s not in there because it’s. Okay, you know what? Poke some holes in it that could be. Well, no, I don’t, I don’t want to do that. It’s your beautiful creation. Oh, my beautiful creation, it’s a freaking Beef Wellington. It was a compliment. What? I have PTSD. What? From hanging out with me? Okay, guess what? We’re gonna do a quenelle competition. Get ready to lose, Trevor. I’m actually, like, not good at this. I’m gonna need a little, after this. Trevor, we’re gonna do a quenelle, stop! Pay attention! Wait, what are we, what are we making the quenelle out of? Is that Sporked recommended vanilla ice cream, Häagen-Dazs? Häagen-Dazs, head over to Sporked.com they got great recs, we’re using this vanilla ice cream, they got great stuff, go check it out, Sporked.com Alright, now tell me about what this is, what we’re doing. A quenelle is, a little spoon trick that a lot of chefs use, where you do like, a push and pull situation, it’s like, often used for butter and ice cream, if you just want like a nice little, like spoon. What does it look like? It looks like, like a spoon shape. So. You can get it into this shape. You can get it to look like that. Where’s the bottle? Okay, I’m gonna do this, I’m gonna do this. No, I already [SQUEAK] up. This spoon is too. Stop saying swears! This is a children’s show! I actually didn’t mean to. It’s a children’s show, am I right? I think I actually. ((Laughing)) My ice cream got too melty. I honestly can’t do it. I don’t want to do it. I’m just doing a scoop. I’m going to be honest. In a behind the scenes moment, I freaking quenelled them and took like an hour to do it and then I froze them and then I put it on top. Are you, are you happy? Are you happy? I didn’t do it fresh, okay? I’m not listening to you. I’m in the zone. I’m locked in. How do you do it? – [Lily] I thought you were good at it. Why? The thing is, it’s like, it’s like moving around in my. ((Cough)) ((Laughing)) Sorry. It’s moving around. I just can’t do it. Look, like, this is why I quit. Stop, hey, hey, hey, hey, hey, hey! You gotta lock in, okay? You gotta believe in yourself, okay? I just. And if you can’t believe in yourself, then believe in the me that believes in you. And that’s not very much. Lily, I think I’ve said so many, oh wow, those are, those are nice. Those are much better than what I’m doing. Can I just plate it, like, competition. -[Trevor] Hold on. Hold on, I’m locked in here! Frick! See, that’s how you say a not curse. That’s not bad. – [Trevor] That’s awesome! – [Lily] Don’t look at this side! Look at this side! No, that’s great. ((Applause)) Way to go! Give it up! Round of applause. You know what I think we should do in celebration? Eat Beef Wellington? ((Laughing)) – [Gordon] Jesus Christ. Look at that. And crème fraîche as well. Thank you. – [Lily] You’re welcome. – [Gordon] Oh my God. Amazing, girls. Seriously. And boys. ((Laughing)) Girls and Trevor. Holy smokes, y’all, we got the three dishes that we made Gordon Ramsay. He sat straight in that table. You can smell that seat. And it still smells like his Helmut Lang T-shirts that he loves. And wears it all the time. Lily, do you want to do the ceremonial ice creaming of the pudding? Trevor, do you want to slice that up? And Nicole, grab me a boba straw, I’m going to suck those eggs through it because it’s a pudding. I can’t do it! You got it. – [Josh] It’s okay. – [Trevor] Again, like I said while I was cooking it, but you never know what it’s going to look like inside, you know? And I was terrified, I was scared. But this looks, feels like it looks pretty good. Oh! – [Nicole] Trevor! – [Josh] That’s a perfect. Well no, this was all Vee. Vee! Good job! This was all Vee. Yeah! You guys freaking killed it. Can I serve everyone? Yes! Can I eat the butt? – [Trevor] You want the butt? – [Nicole] I like the butt part. – [Trevor] Oh, you like the chef? That’s the part that the chef eats, is the butt part. I like the butt. Well I’ll just give you this all, cause the butt actually doesn’t have any meat. in it. Okay, sure. – [Trevor] Oh my God, I’m so sorry! It’s fine. You got it on her shirt or what? It’s Helmut Lang! My shirt is Helmut Lang! – [Trevor] I’m the worst. Josh, you’re supposed to say something before we eat. – Amen! – Amen Can you throw us over some demi-glace on this side? I got you. – [Vee] Oh my God, table juice? Is that dessert? Table juice. Yeah, it is so juicy. – Holy crap. – Which one’s mine? I just want to say I’m really proud of you guys. I’m really proud of all of us. You know, to see what we’ve done over the course of four years when we launched Mythical Kitchen. We started out crusting bull testicles in Doritos, and we still do love doing that. But flash to asking Gordon Ramsay about the biggest moments of his career. Executing a perfect Beef Wellington. Executing a perfect, what’s it called? Sticky toffee pudding. Nicole executing, eggs that were only slightly overcooked. I’m kidding! You are perfect! We loved it! But really, this is very special. It means a lot to me to have y’all in my life. To have all of y’all in my life. And the fact that y’all just, watch us eat Beef Wellington on the internet. It’s a pretty cool, it’s a pretty cool thing for me. I want eggs. – [Josh] Oh yeah, give me some eggs man. Is the camera still rolling? I’m kind of locked in here. I want to put it on my Beef Wellington. I’m sorry. You’re doing a little “brekkie wellie”? I’m just gonna do it. – [Josh] I’m doing a little “brekkie wellie”. Doesn’t that sound good? You know the only thing that can make this better? What? Is a little bit of this. Am I right? Hey! Yeah, no. I don’t get the bit. I don’t understand either. I laugh. No, I was trying to follow his energy. Oh, man. You had to be there. Oh, I was. Thank you so much for stopping by. No, everyone, everyone, everyone. We’re eating Gordon Ramsay’s last meal. We’re sitting at the Last Meal table. What do you all think happens when you die? I turn into a tree. And they smoke me. Doesn’t for guys, doesn’t for guys the pee pee get hard? What? – [Josh] You’re thinking of rigor mortis. – [Nicole] Yeah, yeah. I don’t think your pee pee gets, I think it gets hard but not, like, engorged as in, like, flushed with blood. Like throbbing? No, not, not throbbing. Definitely not throbbing. Well, you can’t throb if you don’t have a heartbeat. Well, yeah, exactly. That’s what I’m saying. It gets hard because the. I’m sorry. Look, I’m sorry, everyone. Lily, how hard are you gonna be when you die? So hard. I’m gonna be as hard as this sausage. Nicole? I believe in reincarnation, and the idea that, you know, your soul and your body are two different parts, almost like Cartesian dualism, you know what I mean? Yeah, the extracorporeal mind versus the physical brain. – [Nicole] Absolutely. And, you know, I think your soul has the ability to travel through different, you know, different vessels almost. While your, your physical body might, you know, go down. All right, thanks so much for stopping by Mythical Kitchen. We’ve got new episodes for you every week. And it’s up on socials at Mythical Kitchen, wherever you got socials. And then we’ll release the four hour director’s cut version of Nicole talking about reincarnation. What are you going to get reincarnated as, Nicole? My mother. What? What? ((Laughing)) – [Josh] Hey, you! Yeah, you! You like ice cream? Head over to Sporked.com for their top vanilla ice cream recommendations.