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[upbeat music]
(SINGING) I think you know what you need.
Don't hesitate, take that leap.
Better get up off that bit, go ahead and jump
on in if that's what you want.
Come on.
Hoo!
If you're going to do it-- do it, do it, do it-- baby,
do it right.
Do, do it right.
If you really want to do, make sure it's right.
Do, do it right.
'Cause there ain't nothing to it.
But if you're gonna do it, you better do it right.
Do it, do it, do it right.
Hey.
Do, do it right.
Now it ain't hard as it seems.
Ooh, ooh, ooh, ooh.
No.
Do what you love--
No, no, no.
--chase your dreams.
Ooh, ooh, ooh, ooh.
And if you're trying your best, one day it'll all makes sense.
Now sing along.
Hey.
One more time.
Come on.
If you're gonna do it-- do it, do it, do it right.
Better do it right.
Do, do it right.
If you really want.
Do it, do it, do it-- make sure it's--
Hey, Evelyn. You OK?
Yeah.
Hey, Sage.
Hey, Amy.
Is Naomi ready for me?
No, she's just about to finish up
on her daily silent meditation, so I cannot disturb her.
Do you know how long she's going to be?
As you know, Naomi does not like to limit
herself with time restrictions. - Hmm.
Can I offer you a fresh smoothie while you wait?
Uh, I-- I ate already.
Are you sure sure?
It's got a hydrating compound.
Yeah, yeah, I know.
No, I'm good.
Thank you.
Thanks.
Send her up.
SAGE: There you go.
Thanks, Sage.
Naomi.
Amy.
How was your weekend?
Good.
I was busy researching and sampling
our new meal prep kits.
Work, work, work.
You look tired.
Gee, thanks.
You know, studies show a good work/life balance
actually improves productivity.
I didn't think my productivity was an issue.
You know you're outperforming the development VPs.
Am I?
No.
I had no idea.
You need to make space for some joy in your life.
You might consider a vacation.
I was actually hoping to joyfully discuss
our new line of meal prep kits.
Talk to me.
Well, as you know, this is a new department
that Blossom is exploring, and the market
is getting saturated.
Well, we have excellent market penetration in the health
and wellness space.
Which is why I want to brand our new line
of Blossom meal prep kits with the tagline
"hacking your health."
Catchy. I like that.
We're incorporating all the latest
Blossom supplements to promote general health and well-being.
Great idea.
You and I have always resonated on the same frequency.
[chuckles]
Oh, I sense discomfort.
Our consulting chef Jean-Paul, he
can't seem to blend the supplements without
ruining the flavor profiles.
The meal kits just don't taste very good.
So tell him that.
Jean-Paul doesn't exactly enjoy criticism.
Well, we can't hack anyone's health if they
don't enjoy eating the food.
No.
No, we can't.
So I was wondering if you might want to talk to him.
Thank you, but no.
You said you love your job, and this is a part of it.
I would not want to deprive you of an opportunity
for personal growth.
[chuckles] I got it.
You do.
Thank you, Amy.
Be well.
Sage.
Good morning, boss.
Good morning, doc.
And how's our chef doing today?
JEAN-PAUL: I'm not your chef.
Oh, OK.
And I'm trying to figure out why
you have me working with people who know nothing about food.
That's not fair, Jean-Paul.
Dr. Higgins is one of the top food scientists in the country.
He's just not a chef.
Clearly not.
I was wondering if I could talk to you.
You are talking to me.
In private.
I'm making a souffle.
I cannot leave my oven.
OK, well, Naomi and I have a few notes on the new line
of meal prep kits.
Notes.
What kind of notes?
Well, let's start with the duck recipe.
Confit de canard is my favorite dish.
But the recipe calls for the duck to be
slow roasted for two hours.
Our customers are busy.
They don't want to cook anything that
takes more than 30 minutes.
According to who?
Our focus groups.
Focus groups?
Those people have no taste.
And me.
I tried making the recipe on the weekend with prep.
It took me more than three hours.
Perhaps you're just a bad cook.
[laughs sarcastically] I know how to follow a recipe.
French cuisine is an art form, Amy.
It is considered to be the most prestigious
cuisine in the world.
And I love that, but you've got to work with me here,
Jean-Paul.
We're selling meal prep kits, not a restaurant experience.
The meals need to take less than 30 minutes.
And we haven't even talked about the taste yet.
What's wrong with the taste?
Don't take this the wrong way, but the meals
just aren't tasting that great.
Says who?
Focus groups?
No, no, me.
It doesn't taste great.
It's because French food has a delicate balance of flavors
and your supplements are throwing them off.
We hired you to blend our supplements in your recipes.
Maybe you need to change the supplements.
No, no, no, we can't do that.
And I can't change 200 years of French cuisine.
[sighs] OK.
You're the chef, I can't tell you what to do.
Good.
But as far as the meal prep kit recipes go,
you're not quite there yet.
I'm not quite there yet?
Me?
So that's my fault?
No, no, no, no.
This is nobody's fault--
Stop.
I'm sorry, but I can't listen to you insult French cuisine.
I'm not insulting French cuisine.
I think you may be being just a touch sensitive here--
I'm not sensitive.
OK.
That's enough.
I quit. - Wait.
What?
No, no, no, no, no, you can't do this.
Watch me.
But Jean-Paul, we can figure this out together.
We'll have to be together with Dr. Frankenfood.
Good luck.
He cannot even boil an egg.
[groans] Do people call you that?
No.
And for what it's worth, I can boil an egg.
Of course you can.
[sighs] Jean-Paul?
Just a slight cleanse to the aesthetic of two and four
and we'll be right there.
So if I can have new mockups by end of day?
Thank you for your beautiful work.
Jean-Paul is on a plane back to France.
Explain.
Our talk didn't quite go as well as planned.
I'm sorry, we may have gone down the wrong path
with French cuisine.
I hope you have a right path in the works.
Well, I thought we might try Professor Higgins' recipes.
Dr. Frankenfood?
[sighs] Does everyone call him that?
He's a brilliant scientist, and his food tastes like dirt.
Not the good kind.
Right.
Well, I've been proactive in looking at several new chefs
if we didn't want to go with Professor Higgins.
And I've zeroed in on an Italian chef, Marcello Favreau.
He had a restaurant here in New York, Ciao Bella.
Oh, I remember that place.
Incredible pasta.
And he's handsome.
Always good for marketing.
Marcello quit Cia Bella opened an exclusive cooking
school back in Venice, but I'd like to take a run at him.
An Italian curated meal prep kit?
Does that sound healthy to you?
Well, Dr. Higgins thinks that the Italian flavor
profiles will be a good match for the Blossom supplements.
All right.
Worth a shot.
If you think you can land him.
I know I can.
Good.
This is your mess, Amy.
I know you'll fix it.
I got it.
[music playing]
(SINGING) Baby, I wanna tell you a story.
Hey, Marisol.
Hey.
Wow.
Give me some sugar, mija.
Is my dad here?
Yeah, he's in the back.
Cool.
Stop it.
Just a piece.
Mm.
Can I get one of those? - I'll bring it over.
Thank you.
Hey, kiddo.
Hey, Dad.
Want some coffee?
No, thanks.
Marisol is on it.
OK.
Hey.
Can't you just take a break and have a coffee
with your old man for once?
Dad, I can't.
It's morning in Italy.
Really?
I didn't know that.
Mm-hmm.
Oh, who's this?
And what about Italy?
- Dad, stop. - Who's that handsome guy?
Stop, I've got to work.
I've got to find a new chef.
Hey, hey, always work, work, work, work.
Listen to me.
You need to stop.
You need to slow down and smell the flowers, you know?
Maybe-- maybe get a guy.
Dad, do you want me to start asking
you about your dating life?
Well, you can ask all you want, but you know,
I'm not dating.
No one can replace your mother.
Dad, she wouldn't have wanted you to be alone.
Oh, look who's talking.
And besides, I'm not alone.
I got all these customers coming in and out of here all day
long, so I'm fine.
And I got you.
And what about Marisol, huh?
What about Marisol?
You do know she's in love with you.
What are you talking about?
She is.
Can you keep your voice down, please?
See, you don't like me nosing around in your dating life
either.
Touche.
I need to make this call.
All right, I'll go see what's going on in the kitchen.
Mm-hmm.
[dialing]
[phone ringing]
[speaking italian]
AMY (ON PHONE): Marcello Favero?
[speaking italian]
Hi, I'm Amy Bellefarr.
I work at Blossom.
Blossom?
What's Blossom?
Uh, it's a food and wellness company in New York.
New York?
Listen, I'm just not interested.
Oh, but we're just based in New York.
We're making a big push for a new line of meal prep kits
and we're looking for a chef to help curate the recipes.
No, thanks.
No.
Excuse me?
I said I'm just not interested.
But you haven't heard my offer yet.
I appreciate your calling, but I don't
need to hear any offer, OK?
Thank you, and have a lovely day.
Grazie.
Ciao.
Hello?
Did he just hang up on me?
There you go.
Uh, thanks, Dad, but, um, I, uh, have to run.
Can I get that to go?
Thank you.
I love you.
Where are you going?
To fix my mess.
Bye, Marisol.
MARISOL: Bye
[plane flying]
[upbeat music]
(SINGING) Doo, doo, doo, doo, doo, doo, doo, doo.
Doo, doo, doo, doo, doo, doo, doo.
[singing in italian]
Naomi?
I just got your email.
You're in Venice?
AMY (ON PHONE): Marcello didn't want
to talk to me over the phone, so I decided
to sign up for his course.
I thought I'd give him some FaceTime and pitch to him
in person.
In Venice?
Well, you said you wanted Marcello,
so I'm doing everything I can to land him.
I'm surprised.
Is that good?
It could be, if you come back with an Italian chef.
I will.
OK.
(SINGING) Doo si doo.
[speaking italian]
AUTOMATED TRANSLATOR: Watch your step.
The villa is just across the bridge and around the corner.
OK.
Thank you. - Bene.
Uh-huh.
Can you take my bag?
Si.
Oh, thank you very much.
I'm good, I'm good. Thank you.
Yeah.
[speaking italian]
No, actually, uh, can you just help me, um--
[speaking italian]
Uh, whoa.
[speaking italian]
OK, you sure? OK.
Yeah. - Just jump.
Whoa!
I'm so sorry.
[speaking italian]
Marcello?
[speaking italian]
I'm so sorry.
I'm really sorry.
I didn't-- I didn't--
I didn't mean to.
I didn't know.
I-- I'm so, so sorry.
It's OK.
Oh my goodness.
It's OK.
Are you OK? - Yeah, yeah.
I'm fine.
Are you OK?
I'm fine. Wet.
- Yeah. - But fine.
Yeah.
Let me pay for your dry cleaning and some more flowers.
No, there's no need, really.
No, no, no, no, please--
Look, I'm in a rush.
I'm late, sorry.
Have a lovely day. Ciao.
No, but I insist--
Thank you.
But-- I'm Amy.
We spoke on the phone.
Oh.
[jazzy music]
[singing in italian]
JESSICA: Oh, hi.
Oh, hi.
Are you here for the cooking course?
Yeah, I'm Amy.
- Oh, Jessica. - Hi.
First time in Venice?
First time in Italy.
This villa is amazing.
Isn't it?
It's been in Marcello's family for centuries.
Wow.
They converted it to a boutique hotel years ago
and now Marcello runs a cooking school here.
Welcome to Venezia.
I am Caterina.
I manage the cooking school and the hotel.
Wow.
May I offer you a prosecco?
Oh, uh, I--
You're in Italy for the first time in your life.
Of course, you'll have a prosecco.
Cheers.
JESSICA: Saluti.
Saluti.
I'll check you in and then I'll show you to your room.
Mm, thank you.
Hi.
Thanks.
Actually, I just need some--
[speaking italian]
AUTOMATED TRANSLATOR: I'm sorry, but an idiotic tourist
pushed me into the canal.
Oh, uh.
Hi.
Hello again.
Hello.
Let me say, that's a terrible translation, by the way.
Yeah, I think we all know what "idiota" means.
[chuckles]
Excuse my son.
Sometimes he doesn't think before he speaks.
AMY: Mm-hmm.
Thanks.
Anyhow, Marcello Favero.
Pleased to meet you
Amy Bellefarr.
Idiot tourist.
[laughs] How do I know this name?
[speaking italian]
AUTOMATED TRANSLATOR: Because she signed
up for the cooking course.
I'm going to turn this off.
I actually work for Blossom.
We spoke on the phone.
I offered you a job.
I love Blossom.
AMY: Really?
You're hiring Marcello?
Trying to, but he hung up on me yesterday.
I thought I'd try you again in person.
So you came to Venice for that?
[speaking italian]
I'll see you later.
Jessie, I'll see you later.
Welcome.
Sort of.
Welcome.
[speaking italian]
Wow.
This is going to be fun.
Cheers.
Saluti.
[singing in italian]
Hey.
[gasps] Hello.
You look great.
Oh, thank you.
You too.
Thank you.
Oh, these look good.
Yeah, right?
Oh, yeah.
Wow.
So how did you find Marcello's cooking school?
Oh, one of the chefs at the restaurant I work
at recommended it.
I took a course with Marcello last year and loved it,
so here I am again.
So you're a chef?
I'm working as a kitchen porter
at a restaurant in Seattle, but the dream is
to open my own place one day.
Well, here's to dreams coming true.
- Saluti. - Saluti.
Jessica, darling.
Oh.
Wonderful to see you again.
Oh, you too, Olivia.
So this is Amy.
Hey.
Oh, pleasure.
Where's Harry?
Oh, uh, probably at home, I imagine.
Harry and I are no more.
He ran off with the dog walker.
Oh, I'm sorry.
Oh no, don't be sorry.
I get to keep the dog, so I think I got the better
end of the deal, am I right?
Olivia also took Marcello's course last year.
He's a genius.
I'll let you in on the little secret.
Please.
Marcello is a darling and he will always
be polite about your food.
But that makes it impossible to know whether he really likes it
or not. AMY: Yeah.
Olivia here's a little competitive about which
dish Marcello likes best.
So is this a little competition?
Oh no, no, Marcello hates competition.
AMY: Oh.
But that doesn't mean to say that the rest of us
can't have a little friendly rivalry on the sly.
[chuckling]
Oh hey, you know who I think that is
in the blue shirt over there?
Bradford Duncan.
He's some kind of history professor.
By the looks of it, he's much more interested in Venetian art
than in the food.
Good evening, ladies
Oh, Marcello.
So nice to see you.
Olivia, Jesse, and I, we are old friends.
I see, I see.
And I don't know anything about you
except that you work for Blossom and you tend
to push people in the canal.
Again, I am so sorry.
I'm just kidding.
Amy came to try and hire Marcello for--
actually, what did you want to hire Marcello for?
We want him to help curate our new line of Hacking
Your Health meal prep kits.
Hacking Your Health?
What the heck is that?
We're developing organic meal prep kits
that blend a range of supplements
into the food to deliver optimum wellness.
Those kits are filled with preservatives
and processed food, and it's just an insult
to the art of cooking.
So I keep being told.
Listen, Amy, um, I appreciate your flying
all this way to see me, but I'm afraid you're
just wasting your time.
[laughs] But--
What we can do now, I could return your money,
you can stay at the Villa until you find a flight back home.
But you haven't heard my pitch yet.
'Cause I'm just not interested.
Sorry for that.
Anyhow, have a good evening.
[speaking italian]
Ciao.
Welcome to Venice.
Saluti.
- Oh, Marcello. - Hey.
Bonjourno.
Bonjourno too.
So what are you doing at the market?
Jet lag.
This market is amazing.
Yes.
It's been here for over 800 years.
Wow, that's crazy.
It is.
I was wondering if I could talk to you
about curating the recipes.
Right.
Um, I've already told you last night,
I'm not interested in that--
Blossom.
Yeah, but you still haven't heard my offer.
But I don't need to hear any offer.
Why not?
Because I mean, Amy, I've checked your website
and you basically sell supplements
that boost energy, metabolism--
Yeah, but those supplements are
being implemented into our Hacking
Your Health meal prep kits.
But you wouldn't need to do so if, as you say,
your prep meals were healthy.
They are healthy.
No, they are not.
I don't like the idea of having science-based supplements
in my food.
Because for me, preparing real good food
brings nourishment not only to our body,
but even to our souls.
[speaking italian] - Right.
OK.
Hey, Marcello.
Hey, Angelo.
[speaking italian]
This is Amy.
Hi.
Angelo.
Pleased to meet you.
American?
Mm-hmm.
Pleased to meet you too, Amy.
Em, What is a beautiful woman like you doing with this fool?
[chuckles] Well, I'm actually trying to convince this
fool to come and work for me.
Ah, that explains it.
Mm-hmm.
[laughs]
[speaking italian],, she's one of my students.
So what's fresh this morning?
Ah, langoustine.
Fresh from the lagoon this morning.
Wow.
Perfecto.
So I'm going to take 12 of them for the school.
Mm-hmm.
[speaking italian]
No problem.
I will send them to your villa, OK?
Si, perfecto.
OK.
Nice to meet you, Amy.
[laughs] You too, Angelo.
OK.
[speaking italian]
Angelo doesn't really know how to talk to a woman
without flirting.
It's an Italian thing.
It's fine.
I can handle it.
What about you?
What about me?
You seem to be unflirty.
[laughs] Unflirty?
Is that a word?
[laughs] It is now.
I'm just trying to be professional, you know.
Well, if we're being professional,
then let me pitch.
You don't give up, do you?
No.
No, I don't.
OK.
And the cooking course is three weeks.
So you know, plenty of time to wear you down.
I think you're just wasting your time.
But if you insist on staying--
Oh, no.
I'm staying.
OK then.
So you should take some time and just enjoy the city.
Absolutely.
I've been reading the guidebooks.
No, no, just forget about all the guidebooks.
What you really need is a local tour.
It's the only one that matters.
OK.
Bene?
[chuckles]
So how did you find out?
She brought back the wrong dog.
Hey.
On the CCTV.
Oh no.
- I saw them kissing-- - Oh no!
Outside.
Can you imagine?
Bonjourno, everyone.
And welcome to the first class of our advanced Italian cooking
course.
So first of all, find a partner because you
will be working in pairs.
Teammate?
Yes, please.
OK, so you have to know that cooking with others
is an Italian way of life.
It's an expression of our land and culture.
Said that, you must know that every day we're
going to be learning a new Venetian speciality, but just
in the morning.
[gasps] This is going to be so much fun.
Because then after lunch I'm going to take you out.
We're going to go and visit the city.
We're going to see all the historical and cultural sites.
(WHISPERING) This is new.
(WHISPERING) It's all new to me.
Oh, don't worry.
I'll help you all the way through it.
After all, we're partners now.
For our first lesson, we're going
to make one of my favorite dishes,
spaghetti alla busara, which means
spaghetti with langoustine.
Would it be OK with everyone if I record the lesson?
I want to give my boss a sense of the Italian dishes
we might use for our meal kits.
Yeah? Cool.
No, no, no, no, no.
[speaking italian]
I mean, my school is not for your research.
And no, it's not OK for me that you are recording, so--
Of course, no problem.
OK.
Grazie.
Listen, Amy, you have to understand
that cooking is like love.
It should be entered into with abandon or not at all.
I got it.
Bene?
Mm-hmm.
Grazie.
You will find all the ingredients on your stations.
So off we go.
[speaking italian]
[uplifting music]
You OK?
Yeah, I'm just a little rusty.
I don't want to mess up. JESSICA: Follow me.
You'll get the hang of it. - Yeah.
Thank you.
[uplifting music]
[chatter]
Here we are.
So congratulations to everybody for a great first morning.
Bravi.
I'd like to thank my parents, Giovanni
and Caterina, for helping us sample the food
and lending us their wisdom.
[speaking italian]
Saluti.
MARCELLO: Saluti. - Saluti.
Saluti.
Now my favorite part of the cooking class,
tasting your dishes.
Mama, please have a seat.
I will be tasting your dishes in the kitchen
starting from tomorrow.
Right now, it's nice to have a family tasting instead.
Perfecto.
This is Jessica and Amy.
OK.
[speaking italian]
Pasta is al dente.
Very good.
But the flavor is lacking, I'm afraid.
Did you use any herbs?
A little, but not enough.
It was my fault.
No.
No, Amy, there's no fault here.
We are all learning together.
[italian]
And learning to cook with abandon.
So you were listening.
[chuckling]
OK, now it's time for Bradford and Olivia's dish.
Can you pass me the fork?
Sure.
OLIVIA: Mm, you go.
Mm.
It's good.
Perfectly balanced.
The flavor is fantastic.
Nicely done.
There's nothing else to say.
Bravissimo.
Bravissimo, Olivia.
Now, please, serve yourselves and have
a taste of what you have made.
Within one hour time to tour some of the city.
OK. Ciao.
- Ciao. - Ciao.
Ciao.
Ooh.
All right, OK.
Amy?
AMY: Mm?
Uh, you are the food executive from Blossom, yes?
Mm-hmm.
VP of product development.
Ah, you think of food as a product?
No, no, no.
That's just my title at Blossom.
Ah, OK.
You have such a beautiful home.
Oh, thank you.
I'm glad you're here.
Marcello likes you.
No, I don't know that he likes me.
I think he finds me annoying.
My son has not spoken about any other women
since he came back from New York until he met you.
What happened in New York?
Oh, that is not my story to tell.
You should ask him.
I would like to try this. Oh.
- This one? - Yeah.
Feels good.
Mm.
Very good.
[uplifting music]
Piazza San Marco is the principal square of Venice,
and the French emperor called this piazza
"The Drawing Room of Europe."
Yes.
You knew that?
I did, yes.
I read this square as the lowest part of Venice.
Which is why it often floods.
And it's called the--
Agua Alta.
I also learned that the Basilica has over 500 columns
built over five centuries.
[speaking italian]
Maybe a little travel book is more useful than I thought.
Hmm.
It's truly amazing.
I had no idea how beautiful it was
until standing in front of it.
It's one of the most beautiful thing I've ever seen.
[uplifting music]
[upbeat music]
Hey.
Ready to go?
Just one second.
I just have to finish this.
Amy, trust me.
This is worth leaving your emails for.
OK. OK.
I'm done.
[upbeat music] (SINGING) La, la, la, la, la, la, la, la, la.
La, la, la, la, la, la, la, la, la, la.
[singing in italian]
You like it?
Mm, very much.
You know, my family has been tending this vineyard
for over 100 years.
100?
Wow.
Vines that old still produce grapes?
Yes.
Hmm.
Vines are like women.
They only get better with age.
Quite right, Brad.
Quite right.
Can we eat them?
Sure.
But we have a harvest to bring in, so let's get to work.
[speaking italian]
[singing in italian]
Well done.
Wow.
Delicious.
This wine is made from the vines right here.
[upbeat music]
And I have another special treat for you.
[singing in italian]
La, la, la, la, la, la, la, la, la, la, la, la.
Good job.
No, really.
Good job.
You just-- now--
AMY: Mm-hmm.
You can make this movement, and you-- you know?
AMY: Yeah.
And it's easier to--
Hey, wow.
Good. Good.
Good job.
Thank you.
Today, we're going to learn the art of pizza making.
Pizza is famous throughout the world as easy, fast food,
but as you can see, in the hands of the right cook,
pizza can be healthy and delicious.
His pizzas are amazing.
So now go ahead and choose your toppings.
[singing in italian]
Just observe how the crust of bread for pizza
will begin to puff up.
Wow.
Brown and immediately cook.
Just give some space to Gino.
Tada.
[crowd awwing]
BRADFORD: It looks like a real pizza.
MARCELLO: So each of the pizza you
have created reflect your own individual personalities.
For example, Bradford's cheese, olives, and tomatoes pizza
is strong, but at the same time, simple and very delicious.
Then we have Olivia's wild mushrooms and olive.
Dark and mysterious.
[chuckling]
And now Jessica's pineapple and pancetta pizza.
It's a nice play of what Americans call Hawaiian.
But I have to be honest, an Italian chef
would never blasphemy a pizza with pineapple.
I'm sorry.
Also, where did you find the pineapple?
That was not with my beautiful Italian ingredients
that I offer.
Oh, busted.
[laughter]
I snuck it from the fruit platter we had earlier.
But Hawaiian pizza is awesome, for the record.
Very sneaky.
[chuckles] What about Amy's?
Have a try.
Hmm.
You used six different toppings.
It's very complex.
You mean it's a mess?
No, I'm saying that it feels full of contradictions.
But I think contradictions make a person interesting.
Yes, but we're talking about pizzas, not people.
But you said to make her pizzas personal.
Did I say that?
Mm-hmm.
OK.
Well, em, [italian].
Otherwise, it's getting cold.
[laughter]
Have another slice.
Another bite.
OK.
Big bite.
Big one?
OK.
Wow.
Spectacular view.
Mm.
[sighs].
I'm sorry about the pizza.
No, Amy, don't be sorry about it.
I mean, we are all here to learn.
No? - Hmm.
What?
So you've got a very strong opinions about flavors, which
is quite normal because you work for a company that
promotes fast food--
It's not fast food.
[laughs]
It's food for busy people who want to be healthy.
That's what it's all about.
Mm.
Have you ever heard about the blue zones?
Sure.
They are places where people live the longest.
And do you know what all these places have in common?
They pack their health with scientifically-designed
meal prep kits?
No, just the opposite.
They don't take any supplements at all.
They have a diet based on fresh, seasonal fruit, vegetables,
whole grains, pure olive oils, along with organic meats
and wild seafood.
And this is what we all should eat.
But you just taught us to make pizza.
That's not exactly a health food.
It is.
OK.
Those pizzas contains all the minerals and the vitamins
that the body needs.
You're pitching me pizza as a health food.
I don't think people will understand that.
I'll tell you what, tomorrow's going to be our day off.
And I'd like to take you to the market
so you will taste what I mean.
That's kind of you.
I like that.
Thank you.
[chuckles]
[uplifting music]
It's going to take a few seconds, I hope,
but I have to leave this bag to a friend of mine.
OK.
He works here.
Lorenzo.
Hey, Marcello.
[speaking italian]
Looks beautiful.
This is beautiful.
Grazie, grazie.
[speaking italian]
Lorenzo, Amy.
Amy, Lorenzo.
Hey, Lorenzo.
Pleased to meet you.
Like you say in America, have a nice day, huh?
You too.
Perfecto, Lorenzo.
Grazie.
[speaking italian]
Mm, look at this.
Mm.
You know, basil it's the most important
herb in the Italian cooking.
Wow.
In Roman times, they used to eat
the leaves to sweeten their breath before going
on a romantic date.
I never thought of the Romans as being romantic.
Where do you think the word romance comes from?
- Right. - Yeah.
Right.
Mm-hmm.
Mm.
Wow.
You can almost taste the Earth.
Mm.
Lorenzo, grazie.
[speaking italian]
Ciao.
I don't see a ring.
So you're not married?
No.
OK, you probably have a boyfriend
waiting for you at home, no?
Is that a professional question?
Nah, it's just a normal conversation, nothing more.
I was seeing someone for a while.
A chef, actually.
Italian?
No.
No, German.
But it didn't work out.
Yeah, well, German chefs make bad husbands.
Oh, really?
Mm-hmm.
Oh, how do you know?
Were you married to one?
[laughs] No.
But they always shout and throw things in the kitchen.
It's a mess.
Isn't that all chefs?
No, we are famous for short tempers.
Even you?
I can't imagine that.
When I had my restaurant in New York,
my girlfriend used to complain that I
was stressed out and angry.
But now, I'm more relaxed, more myself.
So your girlfriend didn't want to come back to Venice
with you?
The moment I quit the restaurant, she just dumped me.
Wow.
I believe she was more in love with
the idea of dating an award-winning
chef rather than me.
Well, for the record, I think the Venice
Marcello is pretty great.
Thank you.
You're not bad yourself.
[laughs] Not bad.
Is this how you say in English, no?
Yeah, yeah, that's fine.
I know.
Your pizza's still awful.
Hey!
[laughter]
[uplifting music]
Ice cream tastes better here than in America.
Obviously, in Italy, everything is better.
And it's called gelato.
Gelato.
Yeah.
It feels like everybody here is born to cook.
Nobody's born a great cook.
I believe you learn by doing.
Hmm.
And you could share your talents and philosophy
of food with the whole world.
You're talking about those prep meals?
Mm-hmm.
If I have to create a kit for Blossom--
Mm-hmm.
--I would make something for families,
not just for individuals.
Yeah, but not everybody wants to make big meals.
Many of our customers are single professionals like me.
But the point is, if you cook for the ones
you love, with love, you have it.
Know what I mean?
Mm-hmm.
Which reminds me that I've been
thinking about your problem.
My problem?
What's my problem?
Your problem in the kitchen.
OK.
You may have talent for cooking, but for some reason
you overcomplicate something that could be so simple.
I just want to make everything the best.
Listen, Amy, good food is not about being the best.
You know?
Your heart knows what smells, what tastes,
and what looks good.
Mm-hmm.
You have to be relaxed--
- OK. - --follow your instincts--
Mm-hmm.
--an it will be.
I promise that it will be.
Have you finished with the gelato?
Mm-hmm.
OK, because I'm going to show you what I mean.
OK.
So let's go.
[gentle music]
Wow.
Yeah, well, this is my father's restaurant.
I practically grew up in the kitchen.
Do you bring a lot of students here?
No.
Not into the kitchen.
Here we are.
My father changes his menu every single day
based on what fresh food he finds at the market.
But no matter what, he always makes his own pasta.
Oh.
I love pasta.
You know how to do it, no?
Yeah, yeah, I can do this.
[chuckles]
That's good, Amy.
Because love is always the right place to start.
OK.
Here we are.
All right, so--
I don't want to see that.
OK.
Just try to focus, no?
Italians, we do this.
[laughs]
So you can use this, no?
OK. [laughter]
Like this?
All the fingers.
Like this.
OK, OK.
Yeah.
You're watching me, I can't do it.
OK.
[singing in italian]
[laughs]
No, no, no, no, no.
Ugh.
[singing in italian]
[laughs]
Bellissima.
[laughs]
And then you do this, right?
Now cut it.
You cut it.
[singing in italian]
[gasps] That's beautiful.
Perfecto.
Some pepper.
Yeah.
[chuckles]
[sighs] Mangia.
Mm.
Wow.
I can't believe I helped make this.
Mm.
You did a great job.
It's such a pleasure to see my son
in the kitchen with a woman.
Mama.
It's delicious.
You can serve it tonight.
Mm.
Really?
Here at the restaurant?
Yeah.
Maybe it needs a little saffron, but it's very good.
[speaking italian]
I mean, it's quite rare that my father allows one of my dishes
on the menu.
It's not just your dish.
It was a collaboration, no?
Yeah.
[chuckles]
You make a great team.
To teamwork.
Teamwork.
OK.
[glasses clinking]
Oh.
[chuckling]
[upbeat music]
[phone ringing]
Naomi, hi.
Have you signed him yet?
Not yet.
Not officially, but he's coming around.
I'm close, but he had a bad experience at his restaurant
in New York.
Meaning?
I might need to stay for the whole course.
Listen, Amy, you've already been there a week.
I need you back at work and I need a chef.
I won't wait forever.
Close the deal and get back here, hmm?
[phone beeps]
[exhales]
Hey, may I join you?
Yes, please.
You look deep in thought.
Mm, contemplating my future at work.
It looks like things are going great with wooing Marcello.
Not wooing.
Could have fooled me.
Oh, I'm just really under the gun.
I don't know what I can do to get him to say yes.
If he's flip flopping, it's probably not about you.
I mean, you can't control other people's decisions.
I don't want to control his decision,
but I don't want to lose my job.
Well, that's crazy.
If you lose your job over something you can't control,
maybe it's not the job for you.
- Ooh. - Mm.
- Mm, that smells delicious. - Don't look at it.
It's not the moment.
Go to the stations.
Immediately. - Mm-hmm.
OK.
Hey.
So now, today, I'd like to make a twist on my Venetian
duck ragu with bigoli.
As you can see, it's a thicker pasta, huh?
Very common in this region.
Yeah.
Yeah, wow.
OK now you can taste it if you like.
BRADFORD: Oh.
Use your hands.
Don't be afraid.
OLIVIA: Delicioso.
[chuckles] Here you are.
I'll take a little one.
I'm going to take a big one.
Wow.
OLIVIA: Whoops.
My goal today is to inspire and encourage you to experiment
with whatever flavors you wish to use in making
your twist on this dish, OK?
Perfecto.
I'm going to leave it here.
I have to clean everything.
So you've got time.
[upbeat music]
Hey!
[chuckles]
Oh!
Oh my gosh.
Look at all that oil.
[speaking italian]
OK, I'm thinking the garlic.
Yeah.
- The garlic is so good. - Yeah.
You can't go wrong with it.
OK.
[singing in italian]
[laughs]
[sizzling]
[italian]
You're getting really good at this.
I had a little refresher yesterday.
What?
A lesson with Marcello.
Ooh, a private lesson?
I was wondering where you were.
It was just to keep up with all of you.
Good?
Whoa.
Well, whatever it was, it worked.
This is amazing.
[speaking italian]
Let's see what you have made for me.
We have made a Asian-Italian spicy duck on bigoli noodles.
BRADFORD: Ah, with plenty of ginger and garlic.
It looks very nice.
[gentle music]
Oh.
[speaking italian]
I've never tasted a duck dish quite like this.
Excellent.
That's amazing.
Thanks, chef.
Give me five.
Fantastico.
That's something.
[italian]
We also made a spin on the traditional Venetian duck ragu.
Instead of a ragu, we made a duck confit.
And we've used saffron to infuse the bigoli.
Saffron?
What a marvelous choice.
The duck confit is impressive.
Well done.
I'm not sure the saffron quite works with this dish,
but I appreciate the experiment.
Bravo.
Thanks, chef.
Thanks.
You should be proud.
Marcello?
[italian]
Can I get five minutes to continue
our conversation about Blossom?
Si.
I have to meet my parents, but then I'm
going to take you all to the island of Murano
in the afternoon.
So we can talk there.
Perfect.
[italian]
[upbeat music]
[singing in italian]
Oh, wow.
Oh my gosh.
[singing in italian]
It takes 1,200 degrees to make the famous clear glass.
Wow, that's really hot.
My colleague then takes his kana
and then he blows through the pipe and twists.
And this over here, guys, is the final product.
BRADFORD: Wow.
What a thing of beauty.
But it's nothing compared to your beauty, Olivia.
Bradford, you're such a flirt.
I guess Italy must be rubbing off on me.
Oh, I'm surprised to find that I quite like it.
[gentle music]
[clears throat] Excuse me.
I leave you with Jessica.
Have a seat.
Who knew that Bradford has a romantic side?
Well, they do say Italy is the most
romantic country in the world.
Who said that?
[laughs] I don't know.
Everyone.
It was really nice of your dad to put our dish on the menu.
I've never had a dish on any menu.
Just wait until you become a chef.
[laughs] Me?
No.
No, I don't think so.
I think we make a great team.
Come to New York and try it at least.
I haven't agreed to go back to New York
to do this for you, Amy--
Not for me.
With me.
And you're warming up to the idea.
I can feel it.
But now I live here and I'm happy--
I know.
I know, but it--
So why would I leave Italy?
Mm-hmm.
Huh?
Honestly, I don't know.
This place is perfect.
Oh my goodness, of course.
That's it.
What?
Well, there's no reason for you to leave Italy.
You could curate the recipes right here in Venice.
I mean, we can make them exactly how you want them to be.
Mm.
We could shoot instructional videos from your cooking school
or put a QR code on the box that links to a live stream.
What do you think?
[clears throat] You're very pushy, you know that?
Take that as a compliment.
[gentle music]
Ah, bonjourno, Amy.
AMY: Hey.
You look from a painting, sitting there
with that mysterious smile.
You caught me admiring the view.
I'm thinking this is a really spectacular place to think.
May I?
AMY: Of course, please.
Join me in my painting.
[chuckles] Ah, I never tire of this.
Who would?
[sighs]
I know that smile.
Oh?
Mm.
That is not the smile of a thinker.
That is a smile of a lover.
What?
No, Caterina if you mean a lover of work, of someone trying
to figure out how to coax your talented son
into working with me, then yes.
This is the smile of a lover.
Mm.
You know, young lady, flowers should be enjoyed
while they are in bloom.
Time flies.
Seasons pass.
And before you know it, winter.
That sounds like something my dad would say.
[chuckles] Parents are always right.
And they know everything.
Thank you.
Buona giornata.
Hey, thank you.
You come back again here.
[phone ringing]
Amy?
Hey, Dad.
AMY'S DAD (ON PHONE): Everything all right, honey?
Yeah, yeah, I'm good.
I just wanted to hear your voice.
Oh, that's so sweet.
AMY (ON PHONE): I miss you.
Hey, I miss you too, baby.
But I hope you're having a good time out there.
Actually, I'm having a really great time.
I'm learning a lot about Italy.
It's gorgeous here.
Oh, that's wonderful.
And how's that Marcello fella?
How's he doing?
Yeah, it turns out I like him.
You like like him or you like him?
Dad, stop.
No, you stop.
You know, I don't know what it is, but, uh, you seem relaxed.
You sound happy.
It seems this time in Italy is something you needed, kiddo.
Yeah, yeah, maybe it is.
Uh, honey, I got a customer.
I got to go.
OK, I love you.
I love you too, baby.
Bye.
Ciao.
[phone beeps]
[gentle music]
Signorina.
Hey, signorina, bongiorno.
No, thank you.
I'm waiting for someone.
Amy.
It's me.
What?
[chuckles]
We're going on a gondola, really?
When in Venice, right?
Oh, actually, can you keep us out of the water this time?
[speaking italian]
That was your fault, not mine.
Oh, yeah.
Yeah, I remember.
"Idiot tourist," wasn't it?
I deserved that.
Are you willing to give me another chance, please?
Grazie.
Prego.
Whoa.
[chuckles]
[speaking italian]
Are you feeling the sickness?
A little bit? - A little.
Yeah?
It's a beautiful boat.
[gentle music]
I can't believe how gorgeous everything is here.
The sights, the smells, and of course, the food.
They've all been incredible.
What about the people?
[laughs] Yeah, the people have been pretty nice too.
[chuckling]
I don't know.
I don't know what it is.
It's just-- I feel so alive here.
Yeah, well, I feel the same.
That's why I moved back home.
Yeah, I can understand that.
I just feel like I'm seeing the world in a way
that I didn't before.
You know?
I'm sorry.
I don't know what's wrong with me.
Amy, there's nothing wrong with you.
Venice is a magical place.
[italian]
Hmm.
Life is beautiful.
[speaking italian]
So may I ask you a personal question?
Of course.
You are a beautiful, strong, intelligent, and sensitive
woman--
Thank you, but that's not a question.
Why do you choose to be alone?
I don't choose to be alone.
I think I've just always chosen a successful career
over a personal life.
And plus, it's really busy at work,
so it's hard to meet people.
Too busy for love?
I don't have time for a relationship right now, so--
But if it's not now, then when?
I can't believe I just rode on a gondola.
[chuckles]
Yeah, if you lived here, you could do that every day.
Yeah, but if I did it every day, it wouldn't be special.
Yes, but in Venice, every day is a special day.
And this is why we need you to work for Blossom.
Would you stay?
What do you mean?
I mean, would you stay in Venice
to make those videos with me?
And be with you every step of the way.
That's the best part of your pitch so far.
You know, I have another place to show you, so let's go.
OK.
Oh.
[chuckling]
[uplifting music]
Wow, looks like love is in the air.
Apparently, this is the most romantic place in the world.
[chuckles].
I never thought of bridges as being romantic,
but this one proves me wrong.
See, the guidebooks can never compare to seeing
this city with a local.
There's no other place like Venice.
I still can't believe how you just decided
to take a plane to come here.
I did it for work.
Maybe now there's something more than work.
[laughs] I mean, you've been learning so much about Venice.
Mm-hmm.
You know about the legend of the Bridge of Sighs?
No.
OK, so then the legend goes that if a couple kisses
under the bridge at sunset, they will
be blessed with eternal love.
Hmm.
That's really beautiful.
I never thought of bridges as being romantic.
I'm just checking that this isn't the Bridge of Sighs,
right?
This one.
Mm-hmm. No?
No.
OK.
[chuckling]
I'd love to see it one day.
Here you go.
Thank you.
[sighs] Can you believe today is the last day of the course?
I know.
It's gone by so fast.
Time flies when your teacher's pet.
Oh, come on.
I am not.
I'm just going to miss the people and the classes.
Huh.
I thought you just took the course to persuade
Marcello to work with you.
I did at first, but--
Now you want him to love your cooking.
[laughs] No.
Well, OK, maybe I do.
A little bit.
So has he signed up to work with you?
No.
Not yet, but--
He's interested.
Hopefully.
[laughs] I knew it.
And I think there's something more going on with you two.
OK, maybe a bit. And me.
Me too.
[gasps] You found a summer romance in Italy.
This is better than a romance novel.
I know it sounds crazy, but this doesn't feel
like a summer romance at all.
It feels real.
Oh, wow.
OK.
Well, how is that going to work?
Is he going to move to New York with you?
No, no.
He's made that clear, but we're talking
about him working from here.
So you would also work in Italy?
I don't know, maybe.
I mean, I haven't checked with my boss yet, but yeah.
Then maybe I will too.
What?
What do you mean?
I heard that Marcello's dad is shorthanded in the restaurant.
Should I ask?
I would die to work in Venice.
Yes, absolutely ask.
Maybe we could be roommates here?
Yes, amazing.
Cheers.
[murmuring]
[laughs]
Crazy.
Bonjourno, everyone.
Bonjourno.
I'm sad to say that today is the last day of our cooking course.
Ae.
All of you have impressed me so much over the past weeks,
learning and creating beautiful Italian dishes.
Well done.
You have poured your hearts and souls into your food
and I really appreciate the passion.
Grazie.
Now, I don't want to get too emotional,
so [clears throat] for our last day,
I have chosen a dish that sounds simple, but is
in fact, quite complex.
It's a dish that is going to help you to remember
your happy time here in Venice.
And I'm talking about the risotto.
[upbeat music]
Don't forget to use the basil.
Never.
I love basil.
It's very romantic, I hear.
[singing in italian]
Good.
[singing in italian]
Done.
It's perfect.
So Bradford, tell me about yours and Olivia's risotto.
What did you do?
Mostly, I did what Olivia told me.
She told me to stir and she focused on flavors.
Sounds like excellent teamwork.
Mm.
It's very good.
Bravi.
Stunning presentation.
[inhales] [clears throat] And I can smell the lime,
which is nice.
Perfecto.
There's nothing else to say.
Bravissimo.
You'll turn me into a good cook after all.
Maybe you are already a good cook.
And I have a feeling that you're going to become a great chef,
if you want.
I'll see you all at the party tonight, OK?
[italian] My compliments.
[claps] Molto bene.
Mwah.
No.
Yes, Jessica, darling.
We all saw it.
A summer romance in Italy.
Can you even?
Oh, I think it's quite delicious.
You guys, stop.
Congratulations on your win, ladies.
Although, I think our teacher was grading on a curve.
What?
I mean, our risotto was the best, but not going to lie,
I think the fact that you made it kind of helped.
No, how dare you align our risotto
with allegations of favoritism.
Whatever is going on here seems
to be far more interesting than clearing dirty saucepans.
Marcello and Amy are totally crushing on each other.
Huh?
That means they really like each other, Bradford.
Oh.
Obviously.
It was clear to me from the moment they met.
Chemistry is everything.
I'll help you with those pans.
[phone dinging]
[sighs]
Wow, that is a very long line.
Is it good or is it bad?
Don't look worried, it's good.
Hey.
Oh, what's happening over here?
Oh, Olivia is just giving me a read.
Oh.
Jessica has a shift in her fate line.
Her what?
Oh, that is very exciting, Jessica.
[laughter]
Amy, your turn.
Oh, no, no, no, no. I'm OK.
Oh, come on.
Come on.
It's just a bit of fun.
OK.
OK, why not.
- OK, give me both your hands. - Mm-hmm.
Let's have a look.
Ah, that's interesting.
You have earth hands.
Yes, yes, yes, I can see that.
Meaning what?
Well, earth means you're very practical,
logical, and a thinker.
Mm-hmm.
But you know what I think?
Maybe you think a little bit too much,
and you're not hearing your heart,
and you're not listening to your gut.
I mean, it is about food after all.
I should go.
No, no, no, no, no, no, no, no.
Olivia's just getting to the good stuff.
Look at that love line.
OK, I'm going to go and do some work.
See you later.
- My turn. - Oh, come on, Bradford.
You just want to hold Olivia's hands.
Oh, I don't mind holding your hand, Bradford.
Mm-hmm.
[speaking italian]
I do love it when you work together.
Yeah, I know you do, amore mio.
It wasn't the same when you were in New York, [italian]..
I know.
I'm so happy to be back home in Italy.
Yeah, your mother was telling me about this Amy person.
You're spending time with her.
So you like her.
Mm?
Papa, she lives in New York.
I'm here.
But you like her, no?
Yes, but it can't be like that.
[speaking italian]
[laughs]
Come on.
I don't want to have anything less than what you have.
Mm-hmm.
[chuckling]
Marcello, we both see how you look this woman.
Maybe she's your one [italian].
[chuckling] OK, anyhow, [italian]..
Catch you later.
Ciao, ciao.
Ciao.
[speaking italian]
Oh, wow these people are--
so what's the word for Marcello?
Oh, he said he'll make a decision tonight,
but it's driving me crazy.
What about you?
Did you talk to Marcello's parents?
Yes, and they seem interested.
[gasps] Wow.
Well, listen.
No matter what, tonight should be a celebration.
Mm-hmm.
We did a great job finishing the course,
we should be having fun.
You do remember how to have fun, don't you?
[laughs] I think so.
Jessica, ciao, ciao.
Ciao, Amy.
What a lovely celebration.
We have a lot to celebrate.
Here, have some Venetian spritz.
Thank you.
Grazie.
Mm.
This is delicious.
Ah, it's my favorite.
Don't worry.
He will be here soon.
[laughs]
Oh, there he is.
[italian] and welcome to the final
celebration of our advanced Italian cooking course.
Our cooking students have worked incredibly
hard to master the magic of the Italian cuisine.
So now please, students, come to the front.
- Can I leave this here? - Si.
AMY: Thank you.
BRADFORD: [chuckles]
Unbelievably impressed by all of you.
You have just set a new bar for innovation and excellence.
And as you know, for me, preparing good food
is an act of love.
And in learning to cook with me, each one of you
has earned a place in my heart.
So I'm just happy to announce that you have all graduated,
and now you can proudly call yourselves advanced cooks
in the art of Italian cuisine.
[applause]
Oh, wow. Thank you.
Jessica.
Thank you.
Olivia.
Grazie, [italian].
And Bradford, no.
And now there is just one last thing to do, the class photo.
Oh, Marcello, you must stand in the middle.
Why don't you just--
CATALINA: 1, 2-- uno, due, tre.
ALL: Pasta.
[speaking italian]
[elegant music]
Oh, that was tasty.
Feeling great?
Would you like to dance with me?
I would love to.
[singing in italian]
What's wrong?
I don't know.
You tell me.
I'm going to have to leave tomorrow
unless you give me an answer.
I'm still considering it.
[scoffs] I can't stay in Venice forever waiting
for you to make up your mind.
Marcello, I have a job.
I've offered you creative control.
What does it mean exactly?
It means that it'll be a collaboration.
We could be partners.
So that means that you're staying in Venice?
Yes.
So then I say yes.
Really?
1,000% yes.
[chuckling]
I'm so sorry.
Oh, it's my boss.
Do you mind if I tell her the good news?
No, go ahead.
Pardon.
Naomi.
Hi, Marcello's agreed to come on board.
And it's going to be a collaboration
with his cooking school in Italy and it's going to be all
about passion and community--
NAOMI (ON PHONE): Amy, pause.
I've read your emails and I love the concept,
but I think it's just a little off brand for Blossom.
But it could be Blossom.
Lovely work getting him, but he has to get
on board with what we create.
Meal prep kits with supplements is our brand.
But Marcello wants the food to be natural.
Well, this isn't about what Marcello wants or doesn't want.
You were on to something with the Hacking Your Health line.
Yeah, yeah, I know.
But since being here, I see that natural food
has all the benefits of the supplements and more.
Naomi, cooking for other people is an act of love.
What has gotten into you?
I think we have the opportunity to create
a product that is truly unique.
Thank you, Amy, but no.
I appreciate your enthusiasm.
We have to stick with what Blossom is.
But--
NAOMI (ON PHONE): Sage has you both booked on a flight
back to New York tomorrow.
We can talk more once you're home.
But I just told Marcello we could work from Venice.
Well, things change.
See you in New York.
For the cosmetics team.
Is everything OK?
No.
Naomi wants us to fly to New York tomorrow.
She wants to go back to the original Hacking
Your Health format in New York.
I guess it's better for the brand.
I'm sorry.
I've already told you, I'm not going back to New York--
I know you said that.
I know, but--
You made me feel this was something real.
And I feel it too.
Marcello, the past few weeks have felt like a dream,
but maybe I have to wake up.
I want to stay here with you, Marcello, I do.
But I have a job.
And if Naomi won't get behind this idea, then--
I've worked really hard to get to where I am today.
Why do you always have to make things complicated?
I know that you're scared, but if you feel something for me,
maybe it's time to make it simple.
Just follow your instincts, OK?
What do you feel?
I want to, but I can't.
(QUIETLY) Of course you can.
I'm sorry, but I have to go back.
OK.
I'm sorry, too.
[solemn music]
I'm so sorry to see you go.
Oh, me too.
Please come back and visit, hmm?
I will.
Ciao, bella.
Ciao.
We missed you last night.
Ah.
It was quite the party.
Wow.
Olivia and Bradford realized they both knew how to tango
and they burned up the dance floor.
For hours.
Made me exhausted just watching them.
Did you sneak off with Marcello?
No.
No, we had a fight.
Oh, I'm so sorry.
Mm-hmm, me too.
I can't believe this is how things are going to end.
No, no, no, no, no.
Does it have to end?
All I know is that Marcello is staying here,
and I'm heading back to New York.
Anyway, when are you leaving?
I'm not.
What?
Marcello's parents offered me the job.
What?
No way, ah.
I'm so happy for you.
Ah, it's not the same as opening my own restaurant,
but you know, step in the right direction.
Yeah.
I was really hoping you and I could have found
an apartment here together. - I know.
I know, but I've got to go back to Blossom
and explain why I lost Marcello as the consulting chef.
Have you at least called him to say goodbye?
I tried, but it went straight to voicemail.
Maybe you could talk to your boss
about staying here a little longer?
[laughs] I think that ship has sailed.
Speaking of, I need to catch my water
taxi to take me to the airport.
It's been lovely meeting you, Jessica.
Come here.
Good luck with everything.
And enjoy this exciting new life in Venice.
It was nice to meet you, Amy.
You too.
And Amy?
You're a good chef.
[solemn music]
[whispering] Hey, [italian].
Hey.
What's wrong?
What's wrong, mama?
Me and Amy, we are not going to be working together.
It's a fact.
I know.
She just left.
How can you let her go like that?
Her boss wants us to go back to New York and--
[speaking italian]
But you like Amy, no?
A lot.
Yes.
You love her.
I know you love her.
He loves her.
I know he loves her.
I know he does.
You know he does.
Everybody knows.
But leave him alone.
No.
Don't let her go.
Go and talk to her.
But if I go and then I discovered that she
doesn't love me at all--
[speaking italian]
If you can't see that she loves you,
then you are truly an idiot.
[laughs]
[speaking italian]
OK.
[speaking italian]
Thanks, mama.
Hey.
[exhales] See you later.
[phone ringing]
I'm just getting ready to leave for the airport.
Great.
You and Marcello are going to be pitching the board tomorrow.
No, Marcello is not coming.
I sent you an email.
I know, I saw it.
I figured you'd fix it.
No.
No, I won't fix this.
He doesn't want to come to New York.
But this is what you do.
You need to convince him.
This is who you are, Amy.
Actually, I don't think this is who I am.
I'm confused.
What are you saying?
I don't want to be the person who
convinces people to do things.
I want to be the person who does something they love.
Are we diverging?
I think so.
I'm happy for you, but you can't leave me
hanging with Dr. Frankenfood.
No.
No, I won't.
I know there are plenty of other amazing chefs
who would love to work at Blossom.
OK.
Thank you.
You're not mad?
Mad?
Of course I'm mad.
But I am letting it go.
I'm really grateful for everything you've done for me.
And I'm grateful for you.
Good luck with everything.
[phone beeps]
[exhales] Hey.
[uplifting music]
[singing in italian]
[speaking italian]
[whistles]
[speaking italian]
Marcello?
What are you doing?
What are you doing here?
My parents told me that you checked out
and you were leaving.
Yeah, I'm heading back to New York.
Except I quit my job at Blossom.
You quit?
I don't want to work there anymore, but I have to go back.
I mean, why go back now?
Because I have a life there.
But you can have a life here.
I mean, just drive me crazy.
You said that you'd stay for work,
and now I'm asking you to stay for me.
[speaking italian]
What are you saying?
I love you.
[uplifting music]
[laughs]
Do you see where we are?
Bridge of Sighs.
If a couple kisses under the bridge at sunset,
they will be blessed with eternal love.
So please stay with me.
Te amo.
[chuckles]
[uplifting music]