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Juanpa prepares for a challenge he never faced before: becoming a chef. Hand in hand with the best chefs in Mexico and beyond, together but at a distance, he connects with the chef that is inside of him.
Chef Toño de Livier’s attempt to teach Juanpa to cook his signature Asian-Mexican fusion birria ramen starts off strong, until he unveils the recipe’s make or break ingredient: ketchup.
Fourth generation chef Poncho Cadena wows Juanpa with his signature beetroot aguachile and fish tails with black recado paste, before heating things up with a blowtorch!
With help from top pastry chef Paulina Abascal, Juanpa learns how to separate egg whites for a special dessert. But when his mom confuses the sugar for salt, chaos ensues in Juanpa’s kitchen!
Juanpa’s self-proclaimed ability to make eggs is put to the test when self-taught chef Adrián Herrera challenges him to make tamagoyaki and Machca con huevo.
Juanpa continues his egg-cellent journey with a classic Spanish tortilla, before moving onto Mexican pastry chef Alejandra Rivas’ true love: pecan pie ice cream.
Acclaimed U.S.-based chef Daniela Soto-Innes takes Juanpa through a corn meringue and delicious salmon toast before the chef-in-training is joined by his family to toast his progress in the kitchen.
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