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Transcript: Chef
A child says, WEE!
T.V.O. Kids and Riverbank Pictures Original.
[Child giggles, upbeat music plays, pop]
Text reads, “T.V.O. Kids presents.”
[Energetic music plays]
Akeylah and Brody stand in front of a screen showing a sparking blowtorch. Akeylah wears a dark grey tunic, and her short black hair is tightly braided. Brody’s dark brown hair is short, and he wears a light brown shirt and grey pants.
Akeylah and Brody say, WELCOME TO TRADING SKILLS!
Akeylah says, THE SHOW WHERE WE TAKE TURNS TRYING A SKILLED TRADE. I'M AKEYLAH.
Brody says, AND I'M BRODY.
Video footage behind Akeylah shows a welder and a mechanic.
Akeylah says, A SKILLED TRADE IS A JOB THAT REQUIRES A SPECIAL SKILL.
Akeylah and Brody say, THERE ARE LOTS OF SKILL TRADES.
Brody says, AND YOU MIGHT FIND THE PERFECT TRADE FOR YOU.
Akeylah says, MAYBE THERE'S A TRADE THAT COULD CHANGE YOUR LIFE.
[Whooshing]
Brody says, SO COME WITH US INTO THE TRADES ON TRADING SKILLS.
Title: Trading Skills.
In the Skill Space, Akeylah carries a pot of water to a table. Brody wipes a flat grill and then slings the cloth over his shoulder.
[Pot clunking, cheerful music plays]
Akeylah says, GOT ANOTHER REFILL OF WATER.
Brody says, GREAT.
Akeylah says, HEY, PALS. WELCOME BACK TO THE SKILLS SPACE.
Brody says, OR YOU COULD CALL IT THE LACK OF SKILLS SPACE BECAUSE WE'RE TRYING TO COOK AND NOW WE'RE COOKED.
Akeylah says, OUR FRIEND ANNA HAS BEEN HELPING US TRACK DOWN TRADESPEOPLE TO LEARN FROM. SO WE DECIDED TO COOK HER A NICE MEAL. WE TRIED MAKING PASTA, BUT IT WAS OVERCOOKED.
Black-and-white video footage shows Brody and Akeylah watching Anna eat spaghetti noodles.
[Tense music plays]
Brody says, AND WE TRIED ROASTING CHICKEN, BUT ALAS, IT WAS UNDERCOOKED.
Akeylah puts a plate on a table in front of Anna. Brody rushes over and takes it away.
[Suspenseful music plays, plate tapping]
Akeylah says, ANNA GENTLY SUGGESTED WE CHECK OUT A TRADE CALLED CHEF.
Brody says, A CHEF IS A PROFESSIONAL COOK WHO KNOWS HOW TO MAKE AND PREPARE DELICIOUS FOOD.
In the kitchen of La Palma, Julian D’Ippolito, an executive chef, holds a plate of browned chicken. His dark brown hair is short and he has a thin moustache. Julian wears eyeglasses, a white shirt and a black apron.
Akeylah says, I'M ABOUT TO MEET CHEF JULIAN AT LA PALMA RESTAURANT, WHERE JULIAN IS EXECUTIVE CHEF TO SEE IF HE'S GOT THE RECIPE FOR GETTING GOOD AT COOKING.
Brody says, I'LL JUST HANG ON HERE AND BE HUNGRY.
Akeylah walks on the wide sidewalk on Dundas Street West. She opens the tall front door of La Palma and enters the restaurant. She and Julian fist bump.
[Upbeat music plays]
Akeylah narrates, I TOOK TO THE SUNNY STREETS OF TORONTO TO TRACK DOWN JULIAN AS HE WAS OPENING UP LA PALMA.
Akeylah says, HEY, JULIAN.
Julian says, HEY, AKEYLAH. WELCOME.
Akeylah says, THANKS. THIS IS A BEAUTIFUL RESTAURANT.
Julian says, THANKS SO MUCH.
Akeylah says, OBVIOUSLY, A CHEF WORKS WITH FOOD, CORRECT?
Julian says, A CHEF'S RESPONSIBLE FOR CREATING AND EXECUTING A FOOD MENU, MAKING SURE THEIR TEAM IS ORGANIZED, AND MAKING SURE ALL THE EQUIPMENT WORKS PROPERLY.
Akeylah asks, SO CAN WE GET STARTED?
Julian says, ABSOLUTELY. FOLLOW ME.
Text reads, “Trading Skills.”
Julian leads Akeylah through a pantry to a walk-in refrigerator. Inside, bags of cheese, jars, and food bins are labelled with the item's name and a date. Julian closes the door behind them.
[Door clicking, upbeat music continues]
Akeylah narrates, BEFORE THINGS REALLY GOT COOKING, JULIAN SHOWED ME THAT THERE'S MORE TO BEING A CHEF THAN MEETS THE EYE.
Julian says, OK, AKEYLAH. SO THIS IS OUR WALK-IN. SO ASIDE FROM PUTTING GREAT FOOD ON PLATES, A CHEF ALWAYS NEEDS TO KNOW WHAT'S GOING ON IN THEIR FRIDGE. WE HAVE TO MAKE SURE THAT ALL THE INGREDIENTS ARE STORED PROPERLY, BUT WE ALSO HAVE TO MAKE SURE THAT THE FRIDGE IS WORKING PROPERLY.
Akeylah asks, SO HOW DO YOU KEEP TRACK OF ALL THE FOOD IN A RESTAURANT?
Julian says, WE TAKE DAILY INVENTORY. DO YOU WANT TO HELP ME?
Akeylah says, YES.
Julian gives Akeylah a clipboard.
Julian says, OK, CHECK EVERYTHING ON THIS LIST, AND I'LL BE UPSTAIRS GETTING READY.
Akeylah says, GOT IT.
Julian leaves. Akeylah looks at bags of cheese. She looks at the jars and her clipboard.
[Bags crinkling]
Akeylah says, I THINK WE GOT ENOUGH CHEESE. MIGHT NEED ANOTHER JUG OF OLIVES. BLUEBERRY, PICKLE, AND ONION. INTERESTING COMBINATION.
Text reads, “Trading Skills.”
In the restaurant dining room, Julian and Akeylah sit at a table. He has paper and a pen. Three cookbooks are stacked on one side of the table.
[Upbeat music plays]
Akeylah narrates, AFTER CHECKING IN WITH ALL THE FOOD, JULIAN SUGGESTED WE PLAN OUT OUR MENU.
Julian says, SO AKEYLAH, WHAT KIND OF FOOD DOES YOUR FRIEND ANNA LIKE TO EAT?
Akeylah says, WELL, I KNOW SHE LIKES TO EAT PASTA AND FRESH INGREDIENTS, LIKE IN A SALAD.
Julian says, WE COULD DO A SALAD.
Akeylah says, HOW ABOUT A SALAD WITH POTATOES AND TOMATOES AND PEAS AND CARROTS, KALE, MAYBE SOMETHING...
Julian says, WHOA, WHOA. I THINK THAT'S A LITTLE BIT OF A BUSY SALAD. TOO MANY INGREDIENTS. WITH A SALAD, I THINK LESS IS MORE. THAT WAY YOU GET TO SHOWCASE A COUPLE OF REALLY, REALLY DISTINCT INGREDIENTS.
Akeylah says, WHEN YOU'RE PLANNING A MENU, WHERE DO YOU START?
Julian says, I THINK ABOUT BALANCE. STARTING LIGHT, MAYBE GETTING A LITTLE BIT RICHER TOWARDS THE END. I THINK IT'S VERY IMPORTANT THAT THERE'S A BIT OF A STORY YOU TELL WITH THE MENU.
Akeylah asks, SO WHAT STORY ARE WE GOING TO TELL?
Julian says, THE STORY WE'RE GOING TO TELL IS WE'RE CELEBRATING THE SUMMER. WE'RE GOING TO USE LOCAL PRODUCE. WE'RE GOING TO MAKE ONE OF MY FAVORITE PASTAS. AND THEN IN THE SUMMER, WHAT DO YOU DO? YOU BARBECUE. SO WE'RE GOING TO BARBECUE SOME FOOD, TOO.
Akeylah says, THAT'S A STORY I'D LIKE TO READ.
Julian says, ME, TOO.
Text reads, “Trading Skills.”
[Whooshing, upbeat music plays]
In the kitchen, Julian and Akeylah stand behind a large wooden chopping board.
Julian says, OKAY, SO WE'RE GOING TO MAKE OUR PANZANELLA SALAD NOW. WE'RE GOING TO CUT NICE, PAPER-THIN PIECES OF THIS TOMATO. TWO OR THREE MILLIMETERS THICK.
Akeylah slices half of a yellow tomato into thin slices.
Julian says, THAT'S PERFECT. YOU'RE JUST GOING TO LET THE KNIFE DO THE WORK. PULL BACK.
Akeylah says, MY CHEF SKILLS ARE GETTING SHARPER.
Julian says, WE'RE JUST GOING TO LAY THEM ON THE PLATE. NOW WE'RE GOING TO USE AN ONTARIO PEACH. YOU'RE GONNA HELP ME PUT SOME PEACHES ON.
Julian and Akeylah place peach slices on top of the tomato slices.
Akeylah asks, LIKE THAT?
Julian says, PERFECT. THESE RIGHT HERE, BUFFALO MOZZARELLA.
Akeylah pulls a round piece of mozzarella apart and puts small chunks on the peaches.
Akeylah says, OOH.
Julian says, COOL, RIGHT? THERE YOU GO. SEE? NEXT, WE'RE GOING TO MAKE OUR VINAIGRETTE. SO YOU'RE GOING TO ADD ABOUT HALF OF THE CHAMPAGNE VINEGAR TO THIS BOWL. VERY CAREFULLY, PERFECT.
Akeylah pours champagne vinegar and olive oil into a bowl.
Julian says, ADD ALL OF THAT OLIVE OIL TO THAT VINEGAR. THEN WE'RE JUST GOING TO HANG IT OVER OUR SALAD. AND WE'RE JUST GOING TO DRIZZLE IT.
Julian drizzles vinaigrette onto the salad.
Julian says, YOU CAN DO THE CROUTONS ON THE SALAD NOW.
Akeylah says, I JUST TAKE SOME UP.
Julian says, EXACTLY.
Akeylah says, NOT TOO MANY. AND SPRINKLE?
Julian says, YEAH.
Akeylah says, OOPS.
Julian says, WHEREVER THEY FALL, THEY FALL. LOOKS GREAT. FRESH GARDEN BASIL.
Akeylah puts chopped basil leaves on the salad.
Julian says, THIS SALAD LOOKS GREAT. I THINK ANNA'S GOING TO REALLY LIKE THE START OF HER MEAL.
Akeylah says, ME TOO.
Julian says, GOOD JOB.
They high-five.
[Hands slapping]
Text reads, “Trading Skills.”
In the dining room, Julian and Akeylah eat lasagna.
[Cutlery clinking, upbeat music plays]
Akeylah narrates, AFTER PLATING THE PANZANELLA, CHEF AND I TOOK A TIME OUT OVER HIS FAMOUS 100-LAYER LASAGNA. AND I HAD SOME QUESTIONS.
Akeylah says, CHEF JULIAN, HOW DID YOU DECIDE TO BECOME A CHEF?
Julian says, WELL, I ALWAYS WANTED TO TRAVEL. AND IF YOU KNOW HOW TO COOK, YOU CAN WORK ANYWHERE IN THE WORLD.
Akeylah asks, WHERE DID YOU GO TO SCHOOL?
Julian says, I TOOK THE TWO-YEAR CULINARY MANAGEMENT PROGRAM AT HUMBER COLLEGE. IT WAS FANTASTIC. IT WAS SO FUN. I REALLY FELL IN LOVE WITH COOKING. AND THEN AFTER THAT, I TRAVELED TO EUROPE.
Akeylah asks, SO WHEN YOU GOT BACK TO TORONTO, WHAT HAPPENED THEN?
Julian says, I WAS KIND OF IN BETWEEN. I DIDN'T KNOW IF I STILL WANTED TO TRAVEL OR IF I WANTED TO WORK IN ONTARIO. ULTIMATELY, I STAYED IN ONTARIO AND I REALLY BUILT MY RESUME. I BECAME A HEAD CHEF AT SOME REALLY GOOD RESTAURANTS. AND NOW I'M PART OWNER AT THREE.
Akeylah asks, WHAT DO YOU LOVE ABOUT BEING A CHEF?
Julian says, EVERY SINGLE DAY I GET TO GO INTO MY RESTAURANT AND I GET TO LEARN. I GET TO CREATE EXPERIENCES FOR PEOPLE. HOPEFULLY, THEY LEAVE HAPPY. WE HAVE A GREAT TIME DOING IT. AND EVERY DAY, I GET TO COME IN AND BE CREATIVE, EXPRESS MYSELF ON A PLATE AND REALLY SHOW WHO I AM.
Akeylah says, NOW THAT'S A GOOD STORY. I GOTTA HAVE SOME MORE OF THIS LASAGNA.
Text reads, “Trading Skills.”
[Upbeat music plays]
Akeylah enters the kitchen. Bowls of ingredients are lined up on a countertop. Beverly and Akeylah both wear white shirts and black aprons. Beverly’s long brown hair is in a ponytail, and she wears eyeglasses. Text reads, “Beverly, pasta maker.”
Akeylah says, BEVERLY IS A COOK AT LA PALMA, AND SHE'S GONNA TEACH ME HOW TO MAKE FRESH PASTA, RIGHT, BEVERLY?
Beverly says, RIGHT.
Akeylah narrates, IT ALL STARTS WITH THE FINEST OF FLOUR.
Akeylah pours a bowl of flour into two piles on the counter. Beverly uses the bottom of a bowl to create a well in her pile of flour.
Beverly says, LET'S MAKE A WELL IN THE MIDDLE. A LITTLE WELL. AND THEN NEXT STEP WE'LL STIR THE EGGS TOGETHER JUST LIKE THIS UNTIL YOU INCORPORATE TOGETHER THE WHITES AND THE YOLKS.
They each stir eggs.
[Cutlery clinking]
Beverly says, WE JUST PLACE IT INTO THE WELL.
Akeylah says, READY?
They both pour their eggs into the wells in the flour piles.
Beverly says, YEAH. JUST LIKE THAT. AND THEN WE JUST SLOWLY MIX IN TOGETHER, AND THEN IT MAKES INTO A FLOUR DOUGH.
Akeylah says, MY WELL IS OVERFLOWING. I'M SURE IT WILL COME TOGETHER SOON.
Beverly says, AND AS YOU'RE DOING THAT, I'M GONNA START KNEADING THE FLOUR WITH MY HANDS.
Akeylah says, YEAH.
Beverly says, AND THEN YOU KIND OF LIKE PUSH THEM TOGETHER.
Akeylah holds up her dough-covered hands.
[Akeylah chuckling]
Beverly says, THEY'RE ALMOST THERE.
Akeylah narrates, FOR THE NEXT STEP OF THE SPAGHETTI JOURNEY, BEVERLY FED THE DOUGH INTO THE SHEETER.
Beverly places her dough on the sheeter and turns the crank handle. The sheeter flattens the dough into a sheet.
Akeylah says, OOOOOHHHH.
Beverly says, AND THEN, AS YOU GO ON, YOU DECREASE THE LEVEL OF THE SHEETER, SO IT GOES THINNER.
Beverly puts the pasta sheet back into the sheeter and cranks the handle.
Akeylah says, SO THAT MEANS THE TWO ROLLERS IN THERE GO TIGHTER?
Beverly says, YES, IT GOES TIGHTER AND THE DOUGH GETS THINNER. SO YOU CAN START CRANKING IT. SO YOU JUST KEEP GOING UNTIL THE DOUGH AND THEN YOU JUST...
Akeylah says, THINNER AND THINNER.
Beverly says, YES, IT GETS PRETTY HARD.
They put the pasta sheet back through the sheeter, making it thinner and longer.
[Akeylah sighing]
Beverly says, AND WITH THIS.
Beverly puts the pasta into a press and cuts it into spaghetti noodles.
Akeylah says, WHOA! THAT'S SO COOL.
Akeylah cranks the handle and creates spaghetti.
[Creaking]
Beverly says, PERFECT KEEP GOING.
AND THAT'S IT, WE MADE SPAGHETTI!
Akeylah says, THANKS BEVERLY.
Akeylah picks up two handfuls of spaghetti. Beverly waves at her.
Akeylah says, JULIAN!
In a different part of the kitchen, Julian takes a pan off a shelf and puts it on a stove.
[Pot clanking, upbeat music plays]
Akeylah says, ALL RIGHT, HOW ARE WE DOING CHEF?
Julian says, PERFECT. WE'RE GONNA MAKE OUR SPAGHETTI. SO FIRST WE'RE GONNA PUT A LITTLE BIT OF OLIVE OIL IN OUR PAN. WE'RE GONNA GRAB OUR GUANCIALE. SO IT'S BEEN SLICED NICE AND THIN.
Julian pours olive oil into the pan and adds thinly sliced meat.
[Meat sizzling]
Julian says, YOU CAN ADD THE SLICED GARLIC. I'D ADD ABOUT HALF OF THAT.
Akeylah puts garlic in the pan.
Julian says, SO NOW WE'RE GONNA ADD OUR TOMATO SAUCE. SO WE HAVE A LADLE HERE. WE'RE GONNA ADD ABOUT FOUR OUNCES, SLOWLY. OKAY NOW WE'RE GONNA DROP OUR PASTA INTO OUR SEASONED WATER.
Akeylah narrates, GOOD CHEFS TASTE AS THEY GO. AND I WAS HAPPY TO OBLIGE.
Akeylah and Julian taste the sauce.
Akeylah says, MMM.
Julian says, WE'RE GONNA LIFT UP THIS BASKET. A LITTLE BIT CAN GO IN AND THEN VERY CAREFULLY. THEY'RE JUST GONNA SLIDE IN.
Julian adds the cooked spaghetti to the sauce.
[Pot scraping]
Akeylah says, WOW.
Julian lifts the pan and gently tosses the pasta and sauce to mix them.
[Food slapping]
Julian says, SEE HOW IT'S ALL KIND OF COMING TOGETHER NICE, AND NICE AND TIGHT. YOU WANT TO GIVE IT A TRY?
Julian puts the pot back on the burner on the stove, and Akeylah picks up the pan.
[Pot clanking]
Julian says, MOVE IT AROUND, THERE YOU GO CHEF. ARE YOU READY TO PLATE?
Akeylah says, YES, CHEF.
Julian says, LARGER BUNDLE AT THE BOTTOM. JUST KIND OF LET IT FALL RIGHT SO. AND THEN SAME IDEA GET THAT SECOND PART OF THE BUNDLE ON TOP. SO IT SITS NICE AND HIGH.
Julian puts the pasta on a plate.
Akeylah says, PASTA TOWER.
Julian grates cheese onto the top of the pasta tower.
Julian says, WE'RE GONNA PUT PECORINO CHEESE ON TOP. IT'S ALMOST LIKE IT'S SNOWING ON TOP. YOU WANT TO TRY?
Akeylah says, FOR SURE.
Julian says, THAT'S FUN, RIGHT?
Akeylah says, YEAH.
Julian says, ONE PINCH OF PARSLEY ON TOP. DRIZZLE OF OLIVE OIL ON TOP.
Akeylah adds parsley and olive oil to the pasta tower.
Julian says, WE HAVE OUR SPAGHETTI ALL'AMATRICIANA.
Akeylah says, ANNA, YOU'RE IN LUCK.
Text reads, “Trading Skills.”
In the dining room, Akeylah stands at a counter and looks at an order slip.
[Clinking, upbeat music plays]
Akeylah says, I NEED THREE LASAGNAS FOR TABLE FIVE AND I NEED THEM YESTERDAY. I DON'T KNOW IF I'M RUNNING THE PAST OR IT'S RUNNING OVER ME. WHILE I GET THIS SORTED OUT, LET'S CHECK OUT THE HISTORY OF THE CHEF. HANDS PEOPLE, I NEED HANDS!
Brody walks in front of a painting. He wears a white toga with red and blue sashes and a wreath of laurel leaves on his head. He holds up a wooden stirring spoon and smiles.
[Classical music plays]
Akeylah narrates, THE EVOLUTION OF THE CHEF CAN BE TRACED BACK TO THE ANCIENT WORLD. IN ANCIENT GREECE AND ROME COOKS WERE HIGHLY SKILLED AND RESPECTED. DURING THE 1400’S, THE FIRST CULINARY SCHOOLS WERE ESTABLISHED IN ITALY, BUT THE CLASSES WERE SMALL AND ONLY OPEN TO WEALTHY PEOPLE.
Brody walks in front of a photograph of an Italian castle. He turns his pockets inside out and looks glum. Later, Brody wears a chef’s hat and signs autographs.
Akeylah narrates, DURING THE RENAISSANCE FROM THE SIXTEENTH TO SEVENTEENTH CENTURIES, COOKING BECAME MORE ACCESSIBLE AND CELEBRITY CHEFS ENTERED THE SCENE.
Brody approaches a photograph of the Le Cordon Bleu Cooking School in Ottawa.
Akeylah narrates, IN 1988 THE FIRST LE CORDON BLEU COOKING SCHOOL OUTSIDE OF EUROPE WAS ESTABLISHED IN OTTAWA WHERE STUDENTS FROM ALL OVER THE WORLD WOULD COME TO GET COOKING.
[Whooshing]
Julian and Akeylah walk into the kitchen at La Palma.
[Upbeat music plays]
Julian says, OKAY, AKEYLAH, OUR CHICKEN HAS BEEN MARINATING OVERNIGHT AND IT'S BEEN ROOM TEMP FOR ABOUT 10 TO 15 MINUTES NOW. I THINK IT'S A PERFECT TIME TO GRILL. READY, HEAR THAT SIZZLE? THAT'S WHAT WE WANT.
Julian puts the chicken on the grill.
[Sizzling]
Akeylah asks, WHAT ARE THE WHEELS FOR?
Akeylah points to the wheels above the grill.
Julian says, GOOD QUESTION. THIS IS SO WE CAN RAISE AND LOWER THE GRILL. SO IF WE WANT SOMETHING TO COOK SLOW, WE CAN RAISE IT THAT WAY THE FIRE IS THAT MUCH FURTHER AWAY FROM IT.
Julian spins a wheel, and the grill rises. He turns the wheel in the opposite direction, and the grill lowers.
[Sizzling, clanking]
Julian says, IF YOU WANT SOMETHING TO GO A LITTLE BIT FASTER, WE JUST SPIN IT, AND IT JUST DROPS RIGHT DOWN.
Akeylah says, WOW!
Julian says, COOL, RIGHT?
Akeylah says, THAT'S SMART.
Julian says, NOW YOU GOT IT.
Akeylah uses tongs and flips the chicken on the grill.
Julian says, THERE YOU GO, TURN, TURN, TURN. THERE YOU GO.
Akeylah narrates, AFTER A QUICK SEAR, IT WAS TIME FOR THE WOOD-FIRED OVEN TO WORK ITS MAGIC.
Akeylah puts the chicken into an arched wood-fired oven.
[Flames crackling, scraping, whooshing]
Later, Julian puts the pan with the chicken on the big wooden cutting board.
[Pan clattering]
Julian says, OKAY, AKEYLAH. CHICKEN'S READY, GRILLED PERFECTLY. WE'RE GONNA LIFT IT VERY CAREFULLY. WE'RE JUST SO WE'RE GONNA CARVE IT.
Julian puts the chicken on the cutting board. He cuts it into slices and puts them on a black plate.
Julian says, WE'RE GONNA CARVE THIS INTO TWO PIECES. OKAY, SO WE HAVE OUR CARVED CHICKEN. WE'RE GONNA PLACE THE SLICES ON THIS SIDE OF THE PLATE. THEN WE HAVE OUR THIGH THAT WE'RE JUST GONNA PLACE HERE. SO I'LL PLACE THIS RIGHT HERE JUST TO GIVE THE DISH A LITTLE BIT OF HEIGHT AND A LITTLE BIT OF LIKE A WOW FACTOR.
Akeylah says, WOW!
Julian says, SO THREE THINGS WE'RE GONNA PUT ON THE PLATE. ONE IS MALDON SALT. THEN WE HAVE OUR CHIVES THAT HAVE BEEN CHOPPED VERY FINELY. THEN WE'LL PUT THIS GRILLED LEMON ON TOP.
Akeylah puts salt and chopped chives on the chicken. Julian puts a lemon on top.
Julian says, THAT WAY WHEN WE PRESENT THE DISH TO ANNA, SHE CAN GRAB THE LEMON WEDGE AND KIND OF SQUEEZE THE LEMON JUICE ON HERSELF, TO MAKE IT A LITTLE BIT MORE PLAYFUL.
Akeylah says, THANKS TO YOU CHEF, I KNOW THAT NEXT TIME I COOK I WILL AVOID CULINARY CATASTROPHE.
Julian says, YES, CHEF.
Akeylah says, YES, CHEF.
Julian says, ALL RIGHT, CHEF.
Akeylah says, ABSOLUTELY, CHEF.
Both say, YES, CHEF!
They high-five.
[Hands slapping]
Text reads, “Trading Skills.”
In the Skill Space, Anna sits at the head of a table. Akeylah and Brody sit on one side of the table. The food Akeylah prepared is on serving dishes across the table.
[Upbeat music plays]
Akeylah says, HERE WE HAVE A DELIGHTFUL PANZANELLA SALAD TO START.
Brody says, FOLLOWED BY SPAGHETTI ALL'AMATRICIANA.
Akeylah says, AND WOOD FIRE CHICKEN AS A MAIN.
Anna says, NOW THIS LOOKS AMAZING!
Akeylah and Brody say, AND?
Anna kisses her fingers.
Anna says, I LOVE IT! C'EST MAGNIFIQUE! MY COMPLIMENTS TO THE CHEFS.
Akeylah and Brody say, YES!
Brody says, AKEYLAH, YOU REALLY MADE A MEAL OUT OF THIS SKILLED TRADE.
Akeylah says, MAYBE YOU'LL FIND BEING A CHEF VERY APPETIZING.
Brody says, BUT EVEN IF IT'S NOT TO YOUR TASTE, THERE ARE STILL A TONNE OF TRADES THAT CAN TAKE YOU TO THE TOP.
Akeylah and Brody say, GOODBYE.
They wave. Anna waves as she eats.
Akeylah says, AU REVOIR.
[Upbeat music plays]
End credits. Hosts: Akeylah James, Brody Agmon. Co-host: Anna Paul. Tradespersons: Julian D’Ippolito, Beverly Galapia. Written and directed by Johnny Mitchell. Produced by Francis Mitchell, Johnny Mitchell, David Mitchell. Co-producers: Emma Fox, Anthony Gullace. Executive producers: Richard Bergmann, Thomas Kritsch. Music by: Joseph Shabason, Christine Bougie. Special thanks to La Palma Restaurant, Mercatto Hospitality, Craig Harding. Produced in association with T.V.O. Kids. Executive producer, T.V.O.: Kirsten Hurd. Production executive, T.V.O.: Austin Guervara Mastretta. Riverbank Pictures. Copyright 2024 Riverbank Pictures.
T.V.O. Kids and Riverbank Pictures Original.
[Child giggles, upbeat music plays, pop]
Text reads, “T.V.O. Kids presents.”
[Energetic music plays]
Akeylah and Brody stand in front of a screen showing a sparking blowtorch. Akeylah wears a dark grey tunic, and her short black hair is tightly braided. Brody’s dark brown hair is short, and he wears a light brown shirt and grey pants.
Akeylah and Brody say, WELCOME TO TRADING SKILLS!
Akeylah says, THE SHOW WHERE WE TAKE TURNS TRYING A SKILLED TRADE. I'M AKEYLAH.
Brody says, AND I'M BRODY.
Video footage behind Akeylah shows a welder and a mechanic.
Akeylah says, A SKILLED TRADE IS A JOB THAT REQUIRES A SPECIAL SKILL.
Akeylah and Brody say, THERE ARE LOTS OF SKILL TRADES.
Brody says, AND YOU MIGHT FIND THE PERFECT TRADE FOR YOU.
Akeylah says, MAYBE THERE'S A TRADE THAT COULD CHANGE YOUR LIFE.
[Whooshing]
Brody says, SO COME WITH US INTO THE TRADES ON TRADING SKILLS.
Title: Trading Skills.
In the Skill Space, Akeylah carries a pot of water to a table. Brody wipes a flat grill and then slings the cloth over his shoulder.
[Pot clunking, cheerful music plays]
Akeylah says, GOT ANOTHER REFILL OF WATER.
Brody says, GREAT.
Akeylah says, HEY, PALS. WELCOME BACK TO THE SKILLS SPACE.
Brody says, OR YOU COULD CALL IT THE LACK OF SKILLS SPACE BECAUSE WE'RE TRYING TO COOK AND NOW WE'RE COOKED.
Akeylah says, OUR FRIEND ANNA HAS BEEN HELPING US TRACK DOWN TRADESPEOPLE TO LEARN FROM. SO WE DECIDED TO COOK HER A NICE MEAL. WE TRIED MAKING PASTA, BUT IT WAS OVERCOOKED.
Black-and-white video footage shows Brody and Akeylah watching Anna eat spaghetti noodles.
[Tense music plays]
Brody says, AND WE TRIED ROASTING CHICKEN, BUT ALAS, IT WAS UNDERCOOKED.
Akeylah puts a plate on a table in front of Anna. Brody rushes over and takes it away.
[Suspenseful music plays, plate tapping]
Akeylah says, ANNA GENTLY SUGGESTED WE CHECK OUT A TRADE CALLED CHEF.
Brody says, A CHEF IS A PROFESSIONAL COOK WHO KNOWS HOW TO MAKE AND PREPARE DELICIOUS FOOD.
In the kitchen of La Palma, Julian D’Ippolito, an executive chef, holds a plate of browned chicken. His dark brown hair is short and he has a thin moustache. Julian wears eyeglasses, a white shirt and a black apron.
Akeylah says, I'M ABOUT TO MEET CHEF JULIAN AT LA PALMA RESTAURANT, WHERE JULIAN IS EXECUTIVE CHEF TO SEE IF HE'S GOT THE RECIPE FOR GETTING GOOD AT COOKING.
Brody says, I'LL JUST HANG ON HERE AND BE HUNGRY.
Akeylah walks on the wide sidewalk on Dundas Street West. She opens the tall front door of La Palma and enters the restaurant. She and Julian fist bump.
[Upbeat music plays]
Akeylah narrates, I TOOK TO THE SUNNY STREETS OF TORONTO TO TRACK DOWN JULIAN AS HE WAS OPENING UP LA PALMA.
Akeylah says, HEY, JULIAN.
Julian says, HEY, AKEYLAH. WELCOME.
Akeylah says, THANKS. THIS IS A BEAUTIFUL RESTAURANT.
Julian says, THANKS SO MUCH.
Akeylah says, OBVIOUSLY, A CHEF WORKS WITH FOOD, CORRECT?
Julian says, A CHEF'S RESPONSIBLE FOR CREATING AND EXECUTING A FOOD MENU, MAKING SURE THEIR TEAM IS ORGANIZED, AND MAKING SURE ALL THE EQUIPMENT WORKS PROPERLY.
Akeylah asks, SO CAN WE GET STARTED?
Julian says, ABSOLUTELY. FOLLOW ME.
Text reads, “Trading Skills.”
Julian leads Akeylah through a pantry to a walk-in refrigerator. Inside, bags of cheese, jars, and food bins are labelled with the item's name and a date. Julian closes the door behind them.
[Door clicking, upbeat music continues]
Akeylah narrates, BEFORE THINGS REALLY GOT COOKING, JULIAN SHOWED ME THAT THERE'S MORE TO BEING A CHEF THAN MEETS THE EYE.
Julian says, OK, AKEYLAH. SO THIS IS OUR WALK-IN. SO ASIDE FROM PUTTING GREAT FOOD ON PLATES, A CHEF ALWAYS NEEDS TO KNOW WHAT'S GOING ON IN THEIR FRIDGE. WE HAVE TO MAKE SURE THAT ALL THE INGREDIENTS ARE STORED PROPERLY, BUT WE ALSO HAVE TO MAKE SURE THAT THE FRIDGE IS WORKING PROPERLY.
Akeylah asks, SO HOW DO YOU KEEP TRACK OF ALL THE FOOD IN A RESTAURANT?
Julian says, WE TAKE DAILY INVENTORY. DO YOU WANT TO HELP ME?
Akeylah says, YES.
Julian gives Akeylah a clipboard.
Julian says, OK, CHECK EVERYTHING ON THIS LIST, AND I'LL BE UPSTAIRS GETTING READY.
Akeylah says, GOT IT.
Julian leaves. Akeylah looks at bags of cheese. She looks at the jars and her clipboard.
[Bags crinkling]
Akeylah says, I THINK WE GOT ENOUGH CHEESE. MIGHT NEED ANOTHER JUG OF OLIVES. BLUEBERRY, PICKLE, AND ONION. INTERESTING COMBINATION.
Text reads, “Trading Skills.”
In the restaurant dining room, Julian and Akeylah sit at a table. He has paper and a pen. Three cookbooks are stacked on one side of the table.
[Upbeat music plays]
Akeylah narrates, AFTER CHECKING IN WITH ALL THE FOOD, JULIAN SUGGESTED WE PLAN OUT OUR MENU.
Julian says, SO AKEYLAH, WHAT KIND OF FOOD DOES YOUR FRIEND ANNA LIKE TO EAT?
Akeylah says, WELL, I KNOW SHE LIKES TO EAT PASTA AND FRESH INGREDIENTS, LIKE IN A SALAD.
Julian says, WE COULD DO A SALAD.
Akeylah says, HOW ABOUT A SALAD WITH POTATOES AND TOMATOES AND PEAS AND CARROTS, KALE, MAYBE SOMETHING...
Julian says, WHOA, WHOA. I THINK THAT'S A LITTLE BIT OF A BUSY SALAD. TOO MANY INGREDIENTS. WITH A SALAD, I THINK LESS IS MORE. THAT WAY YOU GET TO SHOWCASE A COUPLE OF REALLY, REALLY DISTINCT INGREDIENTS.
Akeylah says, WHEN YOU'RE PLANNING A MENU, WHERE DO YOU START?
Julian says, I THINK ABOUT BALANCE. STARTING LIGHT, MAYBE GETTING A LITTLE BIT RICHER TOWARDS THE END. I THINK IT'S VERY IMPORTANT THAT THERE'S A BIT OF A STORY YOU TELL WITH THE MENU.
Akeylah asks, SO WHAT STORY ARE WE GOING TO TELL?
Julian says, THE STORY WE'RE GOING TO TELL IS WE'RE CELEBRATING THE SUMMER. WE'RE GOING TO USE LOCAL PRODUCE. WE'RE GOING TO MAKE ONE OF MY FAVORITE PASTAS. AND THEN IN THE SUMMER, WHAT DO YOU DO? YOU BARBECUE. SO WE'RE GOING TO BARBECUE SOME FOOD, TOO.
Akeylah says, THAT'S A STORY I'D LIKE TO READ.
Julian says, ME, TOO.
Text reads, “Trading Skills.”
[Whooshing, upbeat music plays]
In the kitchen, Julian and Akeylah stand behind a large wooden chopping board.
Julian says, OKAY, SO WE'RE GOING TO MAKE OUR PANZANELLA SALAD NOW. WE'RE GOING TO CUT NICE, PAPER-THIN PIECES OF THIS TOMATO. TWO OR THREE MILLIMETERS THICK.
Akeylah slices half of a yellow tomato into thin slices.
Julian says, THAT'S PERFECT. YOU'RE JUST GOING TO LET THE KNIFE DO THE WORK. PULL BACK.
Akeylah says, MY CHEF SKILLS ARE GETTING SHARPER.
Julian says, WE'RE JUST GOING TO LAY THEM ON THE PLATE. NOW WE'RE GOING TO USE AN ONTARIO PEACH. YOU'RE GONNA HELP ME PUT SOME PEACHES ON.
Julian and Akeylah place peach slices on top of the tomato slices.
Akeylah asks, LIKE THAT?
Julian says, PERFECT. THESE RIGHT HERE, BUFFALO MOZZARELLA.
Akeylah pulls a round piece of mozzarella apart and puts small chunks on the peaches.
Akeylah says, OOH.
Julian says, COOL, RIGHT? THERE YOU GO. SEE? NEXT, WE'RE GOING TO MAKE OUR VINAIGRETTE. SO YOU'RE GOING TO ADD ABOUT HALF OF THE CHAMPAGNE VINEGAR TO THIS BOWL. VERY CAREFULLY, PERFECT.
Akeylah pours champagne vinegar and olive oil into a bowl.
Julian says, ADD ALL OF THAT OLIVE OIL TO THAT VINEGAR. THEN WE'RE JUST GOING TO HANG IT OVER OUR SALAD. AND WE'RE JUST GOING TO DRIZZLE IT.
Julian drizzles vinaigrette onto the salad.
Julian says, YOU CAN DO THE CROUTONS ON THE SALAD NOW.
Akeylah says, I JUST TAKE SOME UP.
Julian says, EXACTLY.
Akeylah says, NOT TOO MANY. AND SPRINKLE?
Julian says, YEAH.
Akeylah says, OOPS.
Julian says, WHEREVER THEY FALL, THEY FALL. LOOKS GREAT. FRESH GARDEN BASIL.
Akeylah puts chopped basil leaves on the salad.
Julian says, THIS SALAD LOOKS GREAT. I THINK ANNA'S GOING TO REALLY LIKE THE START OF HER MEAL.
Akeylah says, ME TOO.
Julian says, GOOD JOB.
They high-five.
[Hands slapping]
Text reads, “Trading Skills.”
In the dining room, Julian and Akeylah eat lasagna.
[Cutlery clinking, upbeat music plays]
Akeylah narrates, AFTER PLATING THE PANZANELLA, CHEF AND I TOOK A TIME OUT OVER HIS FAMOUS 100-LAYER LASAGNA. AND I HAD SOME QUESTIONS.
Akeylah says, CHEF JULIAN, HOW DID YOU DECIDE TO BECOME A CHEF?
Julian says, WELL, I ALWAYS WANTED TO TRAVEL. AND IF YOU KNOW HOW TO COOK, YOU CAN WORK ANYWHERE IN THE WORLD.
Akeylah asks, WHERE DID YOU GO TO SCHOOL?
Julian says, I TOOK THE TWO-YEAR CULINARY MANAGEMENT PROGRAM AT HUMBER COLLEGE. IT WAS FANTASTIC. IT WAS SO FUN. I REALLY FELL IN LOVE WITH COOKING. AND THEN AFTER THAT, I TRAVELED TO EUROPE.
Akeylah asks, SO WHEN YOU GOT BACK TO TORONTO, WHAT HAPPENED THEN?
Julian says, I WAS KIND OF IN BETWEEN. I DIDN'T KNOW IF I STILL WANTED TO TRAVEL OR IF I WANTED TO WORK IN ONTARIO. ULTIMATELY, I STAYED IN ONTARIO AND I REALLY BUILT MY RESUME. I BECAME A HEAD CHEF AT SOME REALLY GOOD RESTAURANTS. AND NOW I'M PART OWNER AT THREE.
Akeylah asks, WHAT DO YOU LOVE ABOUT BEING A CHEF?
Julian says, EVERY SINGLE DAY I GET TO GO INTO MY RESTAURANT AND I GET TO LEARN. I GET TO CREATE EXPERIENCES FOR PEOPLE. HOPEFULLY, THEY LEAVE HAPPY. WE HAVE A GREAT TIME DOING IT. AND EVERY DAY, I GET TO COME IN AND BE CREATIVE, EXPRESS MYSELF ON A PLATE AND REALLY SHOW WHO I AM.
Akeylah says, NOW THAT'S A GOOD STORY. I GOTTA HAVE SOME MORE OF THIS LASAGNA.
Text reads, “Trading Skills.”
[Upbeat music plays]
Akeylah enters the kitchen. Bowls of ingredients are lined up on a countertop. Beverly and Akeylah both wear white shirts and black aprons. Beverly’s long brown hair is in a ponytail, and she wears eyeglasses. Text reads, “Beverly, pasta maker.”
Akeylah says, BEVERLY IS A COOK AT LA PALMA, AND SHE'S GONNA TEACH ME HOW TO MAKE FRESH PASTA, RIGHT, BEVERLY?
Beverly says, RIGHT.
Akeylah narrates, IT ALL STARTS WITH THE FINEST OF FLOUR.
Akeylah pours a bowl of flour into two piles on the counter. Beverly uses the bottom of a bowl to create a well in her pile of flour.
Beverly says, LET'S MAKE A WELL IN THE MIDDLE. A LITTLE WELL. AND THEN NEXT STEP WE'LL STIR THE EGGS TOGETHER JUST LIKE THIS UNTIL YOU INCORPORATE TOGETHER THE WHITES AND THE YOLKS.
They each stir eggs.
[Cutlery clinking]
Beverly says, WE JUST PLACE IT INTO THE WELL.
Akeylah says, READY?
They both pour their eggs into the wells in the flour piles.
Beverly says, YEAH. JUST LIKE THAT. AND THEN WE JUST SLOWLY MIX IN TOGETHER, AND THEN IT MAKES INTO A FLOUR DOUGH.
Akeylah says, MY WELL IS OVERFLOWING. I'M SURE IT WILL COME TOGETHER SOON.
Beverly says, AND AS YOU'RE DOING THAT, I'M GONNA START KNEADING THE FLOUR WITH MY HANDS.
Akeylah says, YEAH.
Beverly says, AND THEN YOU KIND OF LIKE PUSH THEM TOGETHER.
Akeylah holds up her dough-covered hands.
[Akeylah chuckling]
Beverly says, THEY'RE ALMOST THERE.
Akeylah narrates, FOR THE NEXT STEP OF THE SPAGHETTI JOURNEY, BEVERLY FED THE DOUGH INTO THE SHEETER.
Beverly places her dough on the sheeter and turns the crank handle. The sheeter flattens the dough into a sheet.
Akeylah says, OOOOOHHHH.
Beverly says, AND THEN, AS YOU GO ON, YOU DECREASE THE LEVEL OF THE SHEETER, SO IT GOES THINNER.
Beverly puts the pasta sheet back into the sheeter and cranks the handle.
Akeylah says, SO THAT MEANS THE TWO ROLLERS IN THERE GO TIGHTER?
Beverly says, YES, IT GOES TIGHTER AND THE DOUGH GETS THINNER. SO YOU CAN START CRANKING IT. SO YOU JUST KEEP GOING UNTIL THE DOUGH AND THEN YOU JUST...
Akeylah says, THINNER AND THINNER.
Beverly says, YES, IT GETS PRETTY HARD.
They put the pasta sheet back through the sheeter, making it thinner and longer.
[Akeylah sighing]
Beverly says, AND WITH THIS.
Beverly puts the pasta into a press and cuts it into spaghetti noodles.
Akeylah says, WHOA! THAT'S SO COOL.
Akeylah cranks the handle and creates spaghetti.
[Creaking]
Beverly says, PERFECT KEEP GOING.
AND THAT'S IT, WE MADE SPAGHETTI!
Akeylah says, THANKS BEVERLY.
Akeylah picks up two handfuls of spaghetti. Beverly waves at her.
Akeylah says, JULIAN!
In a different part of the kitchen, Julian takes a pan off a shelf and puts it on a stove.
[Pot clanking, upbeat music plays]
Akeylah says, ALL RIGHT, HOW ARE WE DOING CHEF?
Julian says, PERFECT. WE'RE GONNA MAKE OUR SPAGHETTI. SO FIRST WE'RE GONNA PUT A LITTLE BIT OF OLIVE OIL IN OUR PAN. WE'RE GONNA GRAB OUR GUANCIALE. SO IT'S BEEN SLICED NICE AND THIN.
Julian pours olive oil into the pan and adds thinly sliced meat.
[Meat sizzling]
Julian says, YOU CAN ADD THE SLICED GARLIC. I'D ADD ABOUT HALF OF THAT.
Akeylah puts garlic in the pan.
Julian says, SO NOW WE'RE GONNA ADD OUR TOMATO SAUCE. SO WE HAVE A LADLE HERE. WE'RE GONNA ADD ABOUT FOUR OUNCES, SLOWLY. OKAY NOW WE'RE GONNA DROP OUR PASTA INTO OUR SEASONED WATER.
Akeylah narrates, GOOD CHEFS TASTE AS THEY GO. AND I WAS HAPPY TO OBLIGE.
Akeylah and Julian taste the sauce.
Akeylah says, MMM.
Julian says, WE'RE GONNA LIFT UP THIS BASKET. A LITTLE BIT CAN GO IN AND THEN VERY CAREFULLY. THEY'RE JUST GONNA SLIDE IN.
Julian adds the cooked spaghetti to the sauce.
[Pot scraping]
Akeylah says, WOW.
Julian lifts the pan and gently tosses the pasta and sauce to mix them.
[Food slapping]
Julian says, SEE HOW IT'S ALL KIND OF COMING TOGETHER NICE, AND NICE AND TIGHT. YOU WANT TO GIVE IT A TRY?
Julian puts the pot back on the burner on the stove, and Akeylah picks up the pan.
[Pot clanking]
Julian says, MOVE IT AROUND, THERE YOU GO CHEF. ARE YOU READY TO PLATE?
Akeylah says, YES, CHEF.
Julian says, LARGER BUNDLE AT THE BOTTOM. JUST KIND OF LET IT FALL RIGHT SO. AND THEN SAME IDEA GET THAT SECOND PART OF THE BUNDLE ON TOP. SO IT SITS NICE AND HIGH.
Julian puts the pasta on a plate.
Akeylah says, PASTA TOWER.
Julian grates cheese onto the top of the pasta tower.
Julian says, WE'RE GONNA PUT PECORINO CHEESE ON TOP. IT'S ALMOST LIKE IT'S SNOWING ON TOP. YOU WANT TO TRY?
Akeylah says, FOR SURE.
Julian says, THAT'S FUN, RIGHT?
Akeylah says, YEAH.
Julian says, ONE PINCH OF PARSLEY ON TOP. DRIZZLE OF OLIVE OIL ON TOP.
Akeylah adds parsley and olive oil to the pasta tower.
Julian says, WE HAVE OUR SPAGHETTI ALL'AMATRICIANA.
Akeylah says, ANNA, YOU'RE IN LUCK.
Text reads, “Trading Skills.”
In the dining room, Akeylah stands at a counter and looks at an order slip.
[Clinking, upbeat music plays]
Akeylah says, I NEED THREE LASAGNAS FOR TABLE FIVE AND I NEED THEM YESTERDAY. I DON'T KNOW IF I'M RUNNING THE PAST OR IT'S RUNNING OVER ME. WHILE I GET THIS SORTED OUT, LET'S CHECK OUT THE HISTORY OF THE CHEF. HANDS PEOPLE, I NEED HANDS!
Brody walks in front of a painting. He wears a white toga with red and blue sashes and a wreath of laurel leaves on his head. He holds up a wooden stirring spoon and smiles.
[Classical music plays]
Akeylah narrates, THE EVOLUTION OF THE CHEF CAN BE TRACED BACK TO THE ANCIENT WORLD. IN ANCIENT GREECE AND ROME COOKS WERE HIGHLY SKILLED AND RESPECTED. DURING THE 1400’S, THE FIRST CULINARY SCHOOLS WERE ESTABLISHED IN ITALY, BUT THE CLASSES WERE SMALL AND ONLY OPEN TO WEALTHY PEOPLE.
Brody walks in front of a photograph of an Italian castle. He turns his pockets inside out and looks glum. Later, Brody wears a chef’s hat and signs autographs.
Akeylah narrates, DURING THE RENAISSANCE FROM THE SIXTEENTH TO SEVENTEENTH CENTURIES, COOKING BECAME MORE ACCESSIBLE AND CELEBRITY CHEFS ENTERED THE SCENE.
Brody approaches a photograph of the Le Cordon Bleu Cooking School in Ottawa.
Akeylah narrates, IN 1988 THE FIRST LE CORDON BLEU COOKING SCHOOL OUTSIDE OF EUROPE WAS ESTABLISHED IN OTTAWA WHERE STUDENTS FROM ALL OVER THE WORLD WOULD COME TO GET COOKING.
[Whooshing]
Julian and Akeylah walk into the kitchen at La Palma.
[Upbeat music plays]
Julian says, OKAY, AKEYLAH, OUR CHICKEN HAS BEEN MARINATING OVERNIGHT AND IT'S BEEN ROOM TEMP FOR ABOUT 10 TO 15 MINUTES NOW. I THINK IT'S A PERFECT TIME TO GRILL. READY, HEAR THAT SIZZLE? THAT'S WHAT WE WANT.
Julian puts the chicken on the grill.
[Sizzling]
Akeylah asks, WHAT ARE THE WHEELS FOR?
Akeylah points to the wheels above the grill.
Julian says, GOOD QUESTION. THIS IS SO WE CAN RAISE AND LOWER THE GRILL. SO IF WE WANT SOMETHING TO COOK SLOW, WE CAN RAISE IT THAT WAY THE FIRE IS THAT MUCH FURTHER AWAY FROM IT.
Julian spins a wheel, and the grill rises. He turns the wheel in the opposite direction, and the grill lowers.
[Sizzling, clanking]
Julian says, IF YOU WANT SOMETHING TO GO A LITTLE BIT FASTER, WE JUST SPIN IT, AND IT JUST DROPS RIGHT DOWN.
Akeylah says, WOW!
Julian says, COOL, RIGHT?
Akeylah says, THAT'S SMART.
Julian says, NOW YOU GOT IT.
Akeylah uses tongs and flips the chicken on the grill.
Julian says, THERE YOU GO, TURN, TURN, TURN. THERE YOU GO.
Akeylah narrates, AFTER A QUICK SEAR, IT WAS TIME FOR THE WOOD-FIRED OVEN TO WORK ITS MAGIC.
Akeylah puts the chicken into an arched wood-fired oven.
[Flames crackling, scraping, whooshing]
Later, Julian puts the pan with the chicken on the big wooden cutting board.
[Pan clattering]
Julian says, OKAY, AKEYLAH. CHICKEN'S READY, GRILLED PERFECTLY. WE'RE GONNA LIFT IT VERY CAREFULLY. WE'RE JUST SO WE'RE GONNA CARVE IT.
Julian puts the chicken on the cutting board. He cuts it into slices and puts them on a black plate.
Julian says, WE'RE GONNA CARVE THIS INTO TWO PIECES. OKAY, SO WE HAVE OUR CARVED CHICKEN. WE'RE GONNA PLACE THE SLICES ON THIS SIDE OF THE PLATE. THEN WE HAVE OUR THIGH THAT WE'RE JUST GONNA PLACE HERE. SO I'LL PLACE THIS RIGHT HERE JUST TO GIVE THE DISH A LITTLE BIT OF HEIGHT AND A LITTLE BIT OF LIKE A WOW FACTOR.
Akeylah says, WOW!
Julian says, SO THREE THINGS WE'RE GONNA PUT ON THE PLATE. ONE IS MALDON SALT. THEN WE HAVE OUR CHIVES THAT HAVE BEEN CHOPPED VERY FINELY. THEN WE'LL PUT THIS GRILLED LEMON ON TOP.
Akeylah puts salt and chopped chives on the chicken. Julian puts a lemon on top.
Julian says, THAT WAY WHEN WE PRESENT THE DISH TO ANNA, SHE CAN GRAB THE LEMON WEDGE AND KIND OF SQUEEZE THE LEMON JUICE ON HERSELF, TO MAKE IT A LITTLE BIT MORE PLAYFUL.
Akeylah says, THANKS TO YOU CHEF, I KNOW THAT NEXT TIME I COOK I WILL AVOID CULINARY CATASTROPHE.
Julian says, YES, CHEF.
Akeylah says, YES, CHEF.
Julian says, ALL RIGHT, CHEF.
Akeylah says, ABSOLUTELY, CHEF.
Both say, YES, CHEF!
They high-five.
[Hands slapping]
Text reads, “Trading Skills.”
In the Skill Space, Anna sits at the head of a table. Akeylah and Brody sit on one side of the table. The food Akeylah prepared is on serving dishes across the table.
[Upbeat music plays]
Akeylah says, HERE WE HAVE A DELIGHTFUL PANZANELLA SALAD TO START.
Brody says, FOLLOWED BY SPAGHETTI ALL'AMATRICIANA.
Akeylah says, AND WOOD FIRE CHICKEN AS A MAIN.
Anna says, NOW THIS LOOKS AMAZING!
Akeylah and Brody say, AND?
Anna kisses her fingers.
Anna says, I LOVE IT! C'EST MAGNIFIQUE! MY COMPLIMENTS TO THE CHEFS.
Akeylah and Brody say, YES!
Brody says, AKEYLAH, YOU REALLY MADE A MEAL OUT OF THIS SKILLED TRADE.
Akeylah says, MAYBE YOU'LL FIND BEING A CHEF VERY APPETIZING.
Brody says, BUT EVEN IF IT'S NOT TO YOUR TASTE, THERE ARE STILL A TONNE OF TRADES THAT CAN TAKE YOU TO THE TOP.
Akeylah and Brody say, GOODBYE.
They wave. Anna waves as she eats.
Akeylah says, AU REVOIR.
[Upbeat music plays]
End credits. Hosts: Akeylah James, Brody Agmon. Co-host: Anna Paul. Tradespersons: Julian D’Ippolito, Beverly Galapia. Written and directed by Johnny Mitchell. Produced by Francis Mitchell, Johnny Mitchell, David Mitchell. Co-producers: Emma Fox, Anthony Gullace. Executive producers: Richard Bergmann, Thomas Kritsch. Music by: Joseph Shabason, Christine Bougie. Special thanks to La Palma Restaurant, Mercatto Hospitality, Craig Harding. Produced in association with T.V.O. Kids. Executive producer, T.V.O.: Kirsten Hurd. Production executive, T.V.O.: Austin Guervara Mastretta. Riverbank Pictures. Copyright 2024 Riverbank Pictures.
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