Nice render on that duck.- I was gonna look for it. I was like, "She's doing duck.I'm...

[Mike] Nice render on that duck.
- [Lana laughs] Thank you. [Mike] I was gonna look for it. I was like, "She's doing duck.
I'm gonna check it for sure." [Renee] Ooh, that sauce! While she was reducing it,
it smelled amazing, so I'm really excited. - [Lana] Thank you.
- [Jeana] Nice. That's what I'm talking about. I'm starting to think some of us
might know what we're doing. - Mm!
- Thank you. {\an8}As someone who spent most of their life
wondering if they're good enough, {\an8}to have that instant answer
from my fellow chefs is confidence boosting, for sure. {\an8}So this is a salmon Wellington
with a creamed spinach and a duxelles. {\an8}Wellington is one of those iconic dishes {\an8}you see when you're younger
and you're like, "That's amazing! I didn't know"...
You know you see it. I think this is it. "I wanna be a chef."
Wellington did that for me. It's pretty simple. I did run out of time, so you might get
a little bit of puff pastry that's under. I do apologize, but I'm happy
I got something on the plate. [steady rock music playing]