Subtitles section Play video Print subtitles Bonjour a tous. Welcome to Plate To Date. My name is Charley and today three women is gonna cook my favorite dish, the burf bourguignon. I am Jean. My name is Theresa A.K.A Freedom. My name is Samantha. He looks familiar, guys. You've been on a dating show before? Yes. I think it's FBOY Island. It's all scripted. I know they kind of ruined my image, because they wanted me to be one of the star of the show and I didn't want it. So it was, it was kind of a bad experience. He got scared... Oh, poor baby because he seems like a nice guy. Well, I come from a really small town. My own town is... and I don't think you know it. It's like a postal card from the 17th century. I was no really a chef. I was associated. It's at the end when you have all the plate line on the table, you have to make them perfect seasoning, the sauce, cleaning up and send it to the kings. I want a woman who makes me feel comfortable and make me smile. Who is simple, who is going to talk to me about her childhood and not try to impress me for what you have. That's all I ask for. I'm from Northern Ontario. Northern Ontario, Canada. And my mom is from Trinidad, so I'm Caribbean and Canadian. Where I grew up, it was all French. I went to French school, I went to French high school. Every restaurant had all French cooking. Secret for working. Single mom, crushed garlic, frozen, tastes the same. In a man, he definitely has to make me laugh. I'm really ambitious. I worked really hard. So when I'm spending time with somebody that potentially dating, I want to feel that relaxation, that ease. I made a Caribbean boeuf bourguignon. I borrowed my expertise from cooking curries and... and then I added a touch of tamarind. I think too often people follow a recipe and they're not really paying attention. That happens in life. You're not really attentive and checking in with yourself and you can be 10 years and you're like, what is this relationship or what is this career? And yes, I'm going to be extra and say all of that is in my dish. This is my Caribbean boeuf bourguignon. Smells really good. Okay. I can smell the onion and the mushroom as well. But I wonder what he smells like. The person who made that plate is really meticulous because it's really well organized. The quantity as well it's not overflowing. - Looks like he likes it. - Yeah. - He looks like he's enjoying it. He looks like he enjoyed it. Everything is well balanced. The spices, the one infusion is great. The only thing is the beef stew is a little dry. I would have prefered more tender. Well, she probably like active woman, maybe in charge of herself like running a business. He's smart. He's intuitive. He looks fine. I know he's not gonna like my plate, but I still might text him. I mean now that I know that he cooks. Does he have any children? Does he have any student loan debt? I'm from Champaign, Illinois. My heritage is African American and Creole. My granny, she always used to cook me Creole food when I was a kid because she was just so happy. She's like I gotta let Creole all day, my Creole baby. I made oxtail bourguignon. Let this boil for a few minutes before I add the instant mashed potatoes. Don't tell nobody. So oxtail is very popular in the Caribbean, in the south. That's one of like, it's like a soul food restaurant. So what I'm doing is basically combining different cultures, which I am. French cuisine, Creole cuisine, and also a little twist to California because I got that Snoop Dog wine for you. Put my heart and soul into this. This really is instant. I'm making a mess. I'm so sorry. This is my oxtail bourguignon. I think it looks delicious. Like what is this. He never had that before. Well, as I can see the plate is really well served and generous. It is a lot of sauce. I could hear him say sauce all day long. I swear. I think that person is really generous. I am generous. I am. He's smart. He's smart. He's smart. I get somebody to shut off my back. He is right. You don't like it? Don't see, no, you know, you don't like it. So he's shaking his head. Well, to be honest, there's not a lot of meat on that piece. It's really chewy and I would say the meat is not cooked enough. Uh... This is like rubbing type of like texture. Who is not really comfortable on the mouth and the seasoning is kind of off as well. I do like appreciate the attention to bring something more cultural, but it doesn't click in all those memories that I have about this French... But it's new memories. - You can make new memories together. - Fusion, like coming to America. I'm originally from Ashburn, Virginia and I was introduced to French cooking through my grandma on my mom's side. My grandma grew up in Peru and she traveled all throughout the world and that's where she picked up her love of French cooking. I made it fresh boeuf bourguignon, added lots of veggies. I added a lot of time, too. True to my character. Beautiful. Culinary Picasso. Looking for something different in the man. I'm looking for someone cultured. I think that's what I've been missing. This is the first time I've attempted to cook my grandma's dish on my own and I did it. So that's why I'm even more proud of myself. All right now that she's out. We're going to garnish her. This is my fresh take of beef bourguignon. Oh, your plate looks nice. Oh my! Nice! It's good, it looks good as well. There's a lot of meat. Is well structured. There's not too much of a portion. No mashed potatoes on that plate. So it's gonna be mainly the boeuf bourguignon by himself. That's what I like as well. It means that the person goes to the essential, it's straightforward, don't play around, don't try to make some things. What do you think about that? - I agree. - Straight to it. I like it. That looks really good. Oh. Wow. Yeah, you can see he really likes it. Well cooked, well seasoned. The meat is really tender. It's a tasty meal. Is a tasty place. He likes it. Well, I think the person who made that dish follow the rules, follow the recipes. Maybe someone more perfectionist. It brings a lot of confidence to be able to like just cook the principal dish without bringing any side. I think it's on point with the confidence though. - I feel like you're really con... - You are very direct. I am. I pride myself. It's not what I was expected but I really do enjoy that version. Well, it is first of all I want to really thank you for the time you spend in the kitchen to cook for me today. I had a pleasure and I had a blast during all your dish but today my favorite dish was yours. Oh my god. I would like to take you on a date to maybe one of my favorite French restaurant. I love that.