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.
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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.
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.
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.
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!
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!
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.
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.
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