This is the craziest thing that’s ever happened to me!!!! 😳😭 — Transcript

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1. 0:00Let's go see what a three Michelin star
2. 0:01chef thinks of my Michelin inspired
3. 0:03donut. Okay, instead of putting this out
4. 0:05on the line today, I'm going to pack it
5. 0:06up and we're going to go to the airport.
6. 0:07Okay, I can't just bring him one donut.
7. 0:09Let's go bring him a few of our most
8. 0:10popular donuts. Okay, for sure we got to
9. 0:11take a creme brulee. Most popular in
10. 0:13Dubai.
11. 0:14But since we're going to the airport,
12. 0:15you know I have to bring a box for the
13. 0:16pilots and the flight attendants.
14. 0:17Hopefully he's at his restaurant today.
15. 0:20Okay, we're at the airport. Bye Vegas.
16. 0:23We're through security. This is for you
17. 0:24guys. Oh my god.
18. 0:27You guys are so sweet.
19. 0:30We made it to San Diego. Look who it is.
20. 0:32I have no idea where I'm going. Fun
21. 0:34fact, I've actually never eaten at a
22. 0:35Michelin star restaurant. I don't think
23. 0:37it's open yet. Look, it's a little table
24. 0:39for your purse. Look at that cute guy.
25. 0:41Oh my gosh, I should have turned him
26. 0:42into a donut. Okay, I found the kitchen.
27. 0:44Should we just walk in?
28. 0:46Hi there.
29. 0:47Hi. Is Chef Bradley here?
30. 0:51What is this? Hi there. I brought you
31. 0:53your donuts. I did my best, but I feel
32. 0:55like you can maybe help me make it a
33. 0:57little bit better. Off to the right,
34. 0:59Play-Doh. That's gorgeous. Let's take it
35. 1:01to another level. Well, I would love
36. 1:03that.
37. 1:03This is actually inspired by San Diego.
38. 1:05It's a passion fruit white chocolate. So
39. 1:06when I grew up here, I would go to this
40. 1:08ice cream shop and I would have a
41. 1:09passion fruit gelato with my mom like
42. 1:10every single weekend. So it's like
43. 1:12inspired by my mom. And then I put some
44. 1:14honeycomb on top and some white
45. 1:16chocolate lines, some Valrhona chocolate
46. 1:17pearls, and I used some edible flowers
47. 1:20cuz you know the passion fruit comes
48. 1:21from flowers. Yeah, very creative.
49. 1:23Beautiful. Thank you. I can't wait to
50. 1:25see what you think. Well, I need a fork
51. 1:27and knife.
52. 1:27>> Okay. Wait, should we plate it?
53. 1:28Absolutely. Okay, I'm just going to take
54. 1:30my donut and plate it Michelin style.
55. 1:35Woah.
56. 1:37This is the craziest thing that's ever
57. 1:38happened to me. Okay, he's cutting up
58. 1:40the donuts.
59. 1:40>> It's a golden etc. and Kaluga caviar.
60. 1:43That's a lot of caviar. There's never
61. 1:45too much caviar. So here you have a
62. 1:47perfect balance of the elements of
63. 1:49taste. You have buttery brioche, very
64. 1:51beautiful acidic passion fruit, which I
65. 1:53really love. Great combination. White
66. 1:55chocolate, which is the sweet element.
67. 1:56And then the caviar adds a salty salty.
68. 1:58So, you almost have all the elements of
69. 2:00taste in one bite.
70. 2:02Woah. Woah. Woah. That's That's three
71. 2:04star. I'm going to sell
72. 2:07Three star Michelin approved? We've got
73. 2:08to put that on the menu, for sure.
74. 2:11You guys got to try these. Come on up
75. 2:13here. Come on And then there's donuts,
76. 2:14and but then there's these donuts. Oh,
77. 2:16the big one. There you go.
78. 2:19Thanks for letting me in your kitchen,
79. 2:20you guys.