Can I be Kevin Hart’s personal chef? Today we’re splitting up into teams of two to see who has what it takes to be Kevin Hart’s personal chef. Now, we have a mini fridge here filled with ingredients that Kevin Hart keeps in his own fridge. You guys ready to see what’s in there? Yeah! Check it out! Aw shoot, I get you Lily! Really? We’ve got Beyond Meat plant based burger patties, fresh grapefruit, vegan mayo, Trader Joe’s liquid egg whites, and Honest Kid’s apple juice. And the winner of today’s cook off gets a very special prize. We will get to spend the day with the Kevin Hart. Oh, no way! Kevin’s here. Uh huh. He’s he’s doing this. You’re doing that. Uh huh guys. He’s, oh, he’s, he’s attempting to wink. That’s the face he makes when he’s telling the truth. The Kevin Hart. Y’all ready to get to cooking? Yeah, i’m so excited. Let’s do it. Wow. Look at all of these. Lily, Trevor, is my best friend, we’re cooking together today, We’re Kevin Hart’s friend, yeah, yeah. That was nice. That was a Trevor original. I was trying to duet with you, but it wasn’t really working out. No, that’s okay. You’re more of a solo. Yeah, I am. But hey, we’re dueting right now on this dish. Yes! So, we have some Beyond Burger plant based patties. Plant based patties! Kevin Hart has that in his fridge. Hell yeah, he does. We have some egg whites here. Does he have that in his fridge? He’s got that in his fridge. Yes, he does. And we got that in the KitchenAid right now. For this whole dish, why don’t we just, like, make, uh, sloppy joes? Yeah! Yeah, I love sloppy, and I love, uh, I got a good friend named Joe. Yeah! Joe Beretta. Some of you might know him. He’s a great guy. My middle name is Joseph. I’m a Joe. Is it really? Yeah, I’m a sloppy Joe. I thought you were Korean. I am. Not. So we’re gonna make buns with the egg whites and we’re gonna take it back to like when cloud bread was trending. Yeah, that was a good thing. Yeah, yeah. I have some whipped cream cheese in here. And we have some garlic powder and onion powder. Dude, yeah. And we have some flour just to give it like a little bit of, you know, yeah, look at that structure. We’re not trying to, yeah, we’re not trying to do dietary restrictions. So true, so true. With Kevin Hart. Um, I’ve got this here oil heating in this here Dutch oven. This thing’s at 11. I’m gonna use the space stove and turn that. It’s not turning yet. Oh, there it goes. That’s okay, okay, I turned it up and it went down again. Okay, you got this, you got this, you got this, you got this. We’ll take it off the heat if it’s smoking. Oh my gosh, you’re burning your oil. This thing is on like 800 ping. Okay. That’s a joke for the gamers. You control the heat. You control the heat. I feel like you could, do you feel like you could be a private chef? I don’t feel like you could. Based on context clues right now, what do you think? No. Nicole, what are the things we know about Kevin Hart? He’s funny, he’s short, and he likes grapefruit, apparently. He loves grapefruit! That’s the main thing you think of with Kevin Hart. Of course. He’s also really fit and athletic, and so if we are truly trying to become his private chef here, we want to do something that’s going to give him some, some fuel, right? For after those workouts, right? He has a show with the athletes where he sits on a tub of ice. Brought to you by Old Spice, I think. Is that, is that so? You know what I mean? You have something on your, on your lip? Get it. Okay. No, just hit me in the face. Oh, yeah. You have so many bangles. Is that a bangle? There are multiple bangles. Do you want to know the stories of my bangles? Is that for another time? I want to hear all the stories of all your bangles. Maybe that’s a story for another time. Please tell me about how intuitive your cats are too. Uh, We’re not supposed to be fighting each other. There’s another, you can just stay there, you can just stay down there. I’m done here, tell them what we’re doing, tell them what we’re doing. So, we’ve decided to take Kevin Hart’s items, like Beyond Meat Patties, and some grapefruit, and, you can stay down there, no, you can stay down there, and some apple juice, and I think, oh, vegan mago, and we’ve decided to make a breakfast burrito, because nothing could, nothing could go wrong. Shush, nothing fools you more than a delicious breakfast burrito filled with egg whites and beyond meat and lots of yummy delicious stuff. So we can get started. You can start. You can get up now. I don’t think a camera can catch what you’re doing, but you’re rolling on the dirty kitchen floor. The dirty. I rolled away from Nicole. Survival techniques with Josh. The combat roll will always save you. I’m going to get these aromatics in here sweating now. That’s what a private chef would say. I’m sweating the aromatics. Dude, that’s awesome. Yes. That looks just like something, um. You would find in a, um, I’m seeing you up here, um, kitchen. Give it up, everyone. That was the joke of the year. Yeah. When’s this video coming out? This is 2025, right? That’s early joke of the year contender there. We have to yell now. Do we have to? We have the KitchenAid. I think with the microphone technology, we actually don’t have to yell. If you just talk down here. I think if we project a little bit. Should we go louder? James is giving us the mas o menos here. Okay, so I’m going to get right down here. I’m going to open this one up for you. I’m going to get this impossible burger going. Okay. And there’s paper on those. And then, hold on. I got to get the paper out. Open this one too. Cause we want all the meat. Well, the papers on it. So make sure you, the papers, the paper on it adds like a little texture. Yeah. And it’ll probably just disintegrate in it as well. Yeah. So you really just want to get the meat nice and like soft. So yeah, and I, here’s the thing. I know all about sloppy meat. I ran it for a little bit longer and now it’s nice and fluffy. Nice. I’m just going to put it on my parchment, our parchment. I’m sorry. Our parchment. Our parchment paper. I’m just deglazing with this apple juice. We’ll see how that is. It’s, I feel like it’s going to add like a little sweetness to it. Yeah. Maybe even a little tartness. Oh my goodness. No, you’re so right. I can smell the tartness and sweetness. You know when you’re a private chef, cause we are? Yes. And you just gotta grab whatever you have in the fridge. Sometimes you don’t have like wine or anything to deglaze and you just have a carton of apple juice. That’s so true. So you gotta use what you have. No, that’s so true. It’s replacing. And see, cause what we’re doing when we’re deglazing, and this is what all good private chefs do, is really getting that flavor. flavor off the bottom of the pan. Um, cause you know when the meat browns it leaves that little sticky kind of brown at the bottom and you want that in your food cause that’s flavor. I’m gonna put the sugar in. Lily and I were talking about this. We don’t know what the word is. There’s a word a word and we could have googled it and we just chose not to. We really had a long time to google it. Do you like mustard? Do you want to lick that off? I don’t want to lick it off. I don’t. Okay. Okay, yeah, that looks nice. That’s looking like something. Yeah, it’s getting sloppy. It’s getting Joe. Do you want to put a little bit of salt and pepper in there? a little salt and pepper in there? A little salt and pep. I want a little bit, but yeah. There’s a little bit there. I trust you. Um, my thing is in the oven at 350. Cool. Um, it’s clouding up in there. Cool. And we’re gonna do the next step. So, and then this is, that’s done. What did you just toss in there, yeah, ready? Be careful. Hey! Hey! Hey! Cut! Let’s cut! Oh my god! Beyond Meat though, uh, a lot of people are trying to decrease their meat consumption. I like it for stuff like this, where we’re gonna put a lot of spice in it. We’re gonna make like a, like a sort of mock chorizo. Nice! And then with the apple juice and the grapefruit, we’re gonna make a little hot sauce out of it. Get some electrolytes with that hot sauce. Um, I got a melange of spices. We got some garlic, some chili powder, a little bit of oregano, onion powder, things like that just to make it really spicy and delicious. I’m gonna get some juice in there. How does this pour out? You just kind of like So close. There she goes. We’re gonna blend that up with the apple juice, we’re gonna reduce that, we’re gonna toss in a couple of habaneros in there. That’s right. Does Kevin Hart like spice food? I don’t know, maybe. I mean, a little bit. I’m sure, I’m sure he likes it. Like, he’s not, like, completely turned off by it. You’re sure he likes that. You met Kevin Hart? I’m just assuming. Well, if we win, we’re gonna meet him. We are? I thought you were, I thought you were, oh, he’s doing that, that weird thing he does. No, we’re gonna meet Kevin Hart. Have you thought about closing your mouth while doing that? You are so ugly sometimes. It shocks me. Oh, only on the inside. I make chorizo probably once a week. Do you know that about me? Yeah, I want to tell them some more fun facts about you. You want to tell them what your favorite color is? Lavender. I love the color lavender. What did you want to be when you grew up? I wanted to be, uh, what did I want to be? I said, um uh, a pro golfer. What did you want to be when you grew up? Well, the first thing I wanted to be was a songwriter. Never written a song before. Um, a Broadway actress. Um, what else? An English teacher. Put some apple cider vinegar in the hot sauce. Someone that, uh, q uote saves feral children. Put some apple juice in the hot sauce. I saw a documentary Wait, what what’s it called when you save a feral child? Like what is that? Um, I think it was a clinical I think it’s a clinical psychologist with a specialty in feral children. How many feral children are there that need rankings? There were just some really interesting stories like growing up like I would watch like the history channel and stuff. So like Genie was one that really like impressed me or like they’re like these kids, heavily salt this. Some like kids that like grew up with like monkeys and like the force of nature of Bangladesh and stuff and I just thought that was really interesting. If you were to be raised by an animal that’s not a human, what would it be? A primate, obviously. What do you mean obviously? That’s not obvious. I’d want to be raised by a snake. I wouldn’t want to be raised by a bonobo because them’s is freaky primates. Maybe an orangutan. Wait, why are bonobos freaky primates? You know why. I know why. I wanted to hear. You google it. But bonobos Stimulation. I’m gonna plug my nose! AHHHHH! You know, me and you haven’t cooked together in a long time, but when we do, boy do we have fun! AHHHHH! We’re gonna go ahead and reduce this. Did you spit out of your mouth? No. Trevor is. Trevor is. One of my friends. One of my Lily is. 2025. My friends. It’s a new year. That was good. It’s off Broadway. I have some green cabbage, and then we also have to use Chosen Foods vegan mayo, which Kevin Hart uses in his fridge. Kevin, yeah, he uses it in his fridge. It’s weird, he kind of slathers, slathers it in there. I wonder the reason that Kevin Hart had this in his fridge was because of sporked.com Cause sporked, should I have the peeing noise going through this? Sporked actually ranked all the best vegan mayos, so you can head on over there to sporked.com to find out what the best vegan mayo is. This might be it. Was that good? Zip. Um, here’s the thing. Actually, when I was in culinary school, uh, that was one of the things that was like, kind of a, uh, in my head, I was like, I could, I could be a chef, maybe. You know, I live in LA. Maybe LeBron James needs someone to come by and bake some pastries. And then I realized that I don’t think that I would enjoy that. That was a good story. I also felt like I could be a private chef. Well, you could. I don’t think I’d want to, though. Oh, so we feel the same way. Especially for, like, families. Hey, put her there. And we, we wouldn’t have met. We wouldn’t have met. If we were private chefs. That’s true. Hey, God’s plan. I’m gonna go ahead and make like a little garlic spicy mayo to put on the side. We got this vegan mayo from Kevin Hart’s fridge right here. I’m gonna do a little fun technique. Or you turn this garlic into a paste. So what you do is you take some really finely minced garlic, and then you put a hefty amount of salt in it. And then the salt is actually going to act as what’s called like an abrasive. Yes. And then you’re going to chop the salt into the garlic to break it up more. It’s going to draw some moisture out of the garlic. You want to get it really fine. Nicole knows where I’m going with this. She knows this little fun technique. And then what you do is you just use the side of your knife blade. To smash the garlic into a nice little paste. Then we’re gonna blend that into some mayonnaise. Cool, man. I’m making some delicious egg whites. Um, eggs are really delicious. I’m a big fan. I eat them all the time. Um, do you think you could survive in the high paced world of private chefdom? Absolutely. I would charm them every day. And I would just get food from the closest restaurant. Put it on the front. Mrs.Doubtfire style. Yes, the fancy lobsters and baby carrots. Let me tell you, I would. Fan the baby carrots. I’m a Mrs.Doubtfire, they wouldn’t suspect a thing. Why are, why are my eggs wet? Look how wet they are. If you keep cooking the moisture out of them, well, tomatoes have a lot of moisture, right? I made them really wet, but they’re not white wet. Maybe Kevin Hart likes wet eggs. Kevin, sound off in the comments. Do you like wet eggs? Why would he sound off in the comments? He’s here, isn’t he? Well, yeah, he’s backstage. That’s what you keep doing. I know what I’m doing. You are so ugly sometimes. I’m gonna have to put these eggs through a cheesecloth. What’s going on? Just, just, just breeze the eggs. What do you want from me? You’re off, you are off my private chefing team. Now when we cook for the Kardashians, we’re not, we’re not a team anymore. Oh. Okay, so we have this vegan mayo. Dude, nice. Just a basic slaw, you know? Yeah, just a basic slaw. Sloppy joes. And I’m just making a basic grapefruit pickle. Grapefruit pickle. That’s classic grapefruit pickle. Classic grapefruit pickle. I’m gonna zest, I’m gonna have some zest of grapefruit in here, eh? Check this out. Watch, this is how they do it. Look at that. And then he’d go. Oh. I got like, them. Okay. Is this juicing? Is there juice coming out of this? Well, you have to see because it’s, you have to lift up the little toffee thing. Oh my god. That looks terrifying. Can I look? At what? At this? Did you just drink the grapefruit juice? Yeah, you have to do like You just drank what came out of this. Why are you pushing so hard? You have to push it to get the juice out. I know, but you went through like the whole, like you went so deep. Can we pour at the same time? Okay. They can’t see it now, but that’s okay. Well, it’s cause the pot Just do what you have to do. Okay. Vinegar. All right. You guys saw that, right? Grapefruit pickles. Nice. Slaw. We’re ready to build. Yeah. Hey, cloudy with a chance of sloppy joes, am I right? Cloud because of the cloud bread. Whoa! Can I look at it? So we got a crepe maker back here. I’m gonna ungriddle off my tortilla, and then I’m gonna just slop everything on. I’m gonna use the garlicky cutting board to roll my burrito. Can I just do something really quick? Go ahead. Hold on, hold on, don’t move. Okay. Now look at the camera and say, I’m ready for my close up, Mr.DeMille. I’m ready for my close up, Mr.DeMille. Thank you. Thank you so much. Okay. Appreciate that. I don’t know what that was about. Ow! Fudge! I griddled my bare hand. Nicole doesn’t want me to do this, so I’m gonna put some I didn’t want you to do that! I really didn’t want you to do that! I’m gonna arrange my avacado You’re being a real head. You don’t mean that. Did you tell anybody that we were taught at UCLA, by the way? What? Did you tell anybody that they teach a set of philosophy course at UCLA? No, uh, there’s a philosophy course at UCLA that is, uh, at least one time used a video of our hot dog is the sandwich, um, as like an intro. I, I get a lot of messages like this where it’s like, hey, I’m a professor at Norfolk State and, uh, I use one of your podcasts or one of your videos in a teaching lesson and I didn’t know that Nicole didn’t know that so I told her that once, and then she keeps texting me like send a link I need to send my parents. My mom and dad want it. My mom and dad are so proud of us. What do you mean? I’m proud of your mom and dad. For what? Raising two lovely daughters and a son who I enjoy.Like your brother. You’re so bad at, like, normal conversation. You’re so good at interviewing, like, like, celebrities and, like, big deal people, but when it comes to just, like, talking to me, you’re so frickin like, out of left field, bro. You want another tortilla? Oh my god, you sound like my wife. Uh, no, I feel pretty good about this, actually. want foil? It’s quite wet. Yeah, foil. Okay. Well, we’ve, we’ve folded this up into just, I mean, a large sort of soiled diaper. This is going back on there. Nicola, you do that. I’m going to entertain them. What I’m going to do is I’m going to take two tater tots. Check this out. Dip one in the gray and haze. Cheesecloth is very hot to cook in. I’m going to make a little tater tot slider with the chorizo. We got our cloud bread. Nice. Look, it looks like a cloud. Hey, cloudy with a chance of bread. Um, and then we’re just going to plate it up. You got the joe over here. I got joe. You want to add some joe? Yeah, I want to add some slop. This feels like the bottom bun. Okay, I trust you. Okay. How much joe are we talking here? I mean, we want it to be nice and sloppy toffee. Sloppy toffee? I prefer my toffee crisp. Doing this one handed, you’ll notice, because I’m a professional. Yeah, you’re taking forever. Is that all? Yeah, that’s good. Okay. Obviously, it’s good. And then we’re going to do slaw. Okay. I think just a little slaw. We want to let the Joe, um, shine. We want to let Joe shine. Okay. Okay. Do you want to try the grapefruit pickle? Okay. I don’t need to. No, come on. I’m kidding. I’m kidding. Of course I do. Of course I do. I want to taste the fruits of our labor. Wow. That might just be the star of the show. Ha! I’m kidding. It has a little bit of bitterness from the grapefruit. Are they in a good way? No, definitely. And it, and it, it, well, it’s well balanced, you know, and your textures and your flavors. Mm hmm. On point. Um, that’s all Paul Hollywood says is textures and flavors. If your textures are good and your flavors are good. Then you’re good. It’s Paul Hollywood. Then, then put her there, buddy. And then we have our top bun and we’re just gonna, just, like a jar. Oh, God, that’s so artful. Like a jar. Okay, now we just have to name it. Alright, what should we name it? On the count of three, we’re gonna name it. Okay, okay. One, two, three. Kevin Hartzfridge Sloppy Joe Magical Surprise Extravaganza. Do I put the, do I put the tortilla in? There’s like a big metal tortilla. You are the person who makes the most burritos ever, like, in the world. Yes. I wish. Find me the person who makes the most burritos in the world. Okay. Ow. No, you hold it. No you hold it. Skin to skin, it’s good for you. So this is our burrito that we’re gonna feed Kevin Hart. Hope he likes it. Gwynedd Stewart, noted food expert from sporked.com. Thank you for being here with us. Hey, thanks for having me. Uh, you might be wondering why we’ve asked you to quote, live like Kevin Hart for the last three months. That’s because today, it’s been exhausting. So many side projects. Because today you’re going to put yourself in his head to decide which one of us will ultimately become his private chef? Now we have cooked both of these dishes with ingredients found in his fridge. Please eat theirs first. Okay. You have a beyond meat sloppy joe, deglazed with apple juice. Um, you have slaw made with the vegan mayo, grapefruit brine pickles, fresh grapefruit. And then we have cloud bread. Take it, taking it back to 2020. Yeah, yeah, yeah. Okay, good. Enjoy. I’m going to just pick it up. Yeah, just pick it up. It’s soft on soft. I called something, um, a sloppy boppy earlier at Sporked and everyone hated that I did that. What did you call a sloppy boppy? Was it food? I don’t remember, yeah. Yeah, was it a person? Was it an action? Sloppy boppy. Is it something a person does? This is definitely a sloppy boppy, but it’s really good. It’s so sweet, but like, in a good way. That’s the apple juice. You know what I really like? Yeah. The pickles. Let’s go! Yeah. The pickles. They really taste good. Okay. You can, you do this one. Gwynedd Stewart here. For here, we have to you today, a breakfast burrito made with the wettest eggs you’ve ever had. Ooh, sounds floppy. This is, uh, Mexican styled huevos revueltos, if you will. Uh, we have a beyond meat chorizo. So we’ve done a little bit of a Spicy garlic mayo with a float of habanero grapefruit apple hot sauce on top. Uh, please pour that liberally onto your rito, there are tater tots and avocadoo in there as well. And what? Avocado? It’s, uh, avocado if you’re not fluent in meme. Oh, I, I, niche meme. Okay, so should I, you should dip. Dunk it, dunk it, dunk it. It is quite spicy. Ooh, that looks good. You just used bagged tater tots, or are these handbagged? Yeah, yeah, yeah, interesting. They were handbagged by someone. Interesting. Just, just asking. Just curious. Mmm. Oh, and there’s Oaxaca cheese in the eggs. I have a question. Grape is already a thing. Yum. What’s a grapefruit? Hey, good question. Wait, what was grapefruit in this? The hot sauce has grapefruit juice and zest as well as apple juice. And habaneros. You seem like you would like grapefruit. You like old people foods. That’s true. Actually, I do like grapefruit. Well, I like pomelos. So, I think these are both really, really good. Even theirs? Yes. Okay. Heck yeah. Um, I love that you guys really, like, went the extra mile and made your bread. That seems really impressive to me. I also love a sweet sloppy joe. This is also very very delicious and that sauce is like really really good. There’s really a lot on the line here because this isn’t just about who’s better it’s about who gets to be hang out who gets to hang with Hart, I forgot he’s here. You have to go home with Kevin Hart and you can say be still my Kevin Hart Maybe you probably shouldn’t say that to him. Okay, I’m gonna say that to him. I’ll say it when I win. I’ll say it. Thank you so much. Okay. Well, I am going to go with this one. Yeah! I really didn’t think so. Neither, I thought so. I was confident. Yeah, I was confident. Trevor, Lily, Congratulations. You get to spend the day with Kevin Hart. Kevin Hart. Bring Mr.Hart in. Bring Mr.Hart in. Oh my god, he’s here. He’s actually here. I can’t believe it. Oh my god. That’s cardboard. No, it’s Kevin Hart, Lily. Look, look, it’s Kevin. Look, it’s Kevin! Lily, go give your new papa a hug. Go give him a hug! Go give him a hug! I thought we had access to people like this. Wow, no. Aw, rat hobbit, you got me! That’s not the real Kevin Hart, it’s merely a cardboard cutout. Aw. That’s so sweet. But, maybe, maybe one day the real Kevin Hart will be here. Kevin, come eat some wet eggs with us. I think you’d have a really fun time. Searching for the perfect vegan sandwich spread? Head over to sporked.com to check out their ranking of the best vegan mayo.