Selena welcomes us into her new place - where she’s quarantined with her Nana, Papa, and best friends Liz and Raquelle - as she improves her nonexistent cooking skills with the help of legendary French chef and restaurateur Ludo Lefebvre. While Selena’s housemates act as sous-chefs, Ludo’s wife Krissy steps in as videographer and translator extraordinaire. Selena’s at her house, Ludo’s at his, and they’re attempting to make a French omelet and cheese souffle, together (apart)
Using her signature feel-good cooking style, executive chef and cookbook author Antonia Lofaso helps Selena whip up her first seafood tostada - and while Selena’s a shrimp-peeling natural, she and the octopus may have...creative differences. As Liz and Raquelle cheer her on from the sidelines, Selena musters up the courage to face the tentacles.
“Golden girl of wellness” Candice Kumai heats up Selena’s kitchen with her Japanese grandmother’s special spicy miso ramen recipe, infused with a health-forward California twist. Next, while they talk girl power, boys, and finding love in quarantine, Selena tries not to burn dessert: matcha chocolate chip cookies.
Selena teams up with the godfather of the modern food truck movement, Roy Choi, to make some dangerously delicious Korean BBQ breakfast tacos and Hawaiian malasadas. As Roy masterfully incorporates Selena’s suggestions into his recipes in real-time, a surprise guest pops in to cheer Chef Gomez on. Let’s just hope our girl doesn’t get distracted by the cute boy on her line.
Selena bows down to two iconic chefs who’ve been behind many, many dinners in her life: restaurateurs, authors, and BFFs Jon and Vinny. Together, they attempt to make roasted chicken with cilantro sauce and a tomato bruschetta appetizer - but will the chicken’s grimy inside bits make this a recipe for disaster for Selena?
The great Nancy Silverton helps Selena craft an ambitious vegetable buffet - but before Selena and her friends can dig into the stunning multi-color bounty, a series of hilarious technical difficulties brings Selena’s kitchen to its knees. Will dinner be served? TBD.
Culinary director and restaurateur Angelo Sosa enrolls Selena in two core classes: Guac 101 and Wok 101. As the duo go back to basics to chef up the perfect guacamole and Baja-style fried rice, Angelo shares a kitchen secret with his skeptical pupil: any three sweet, sour, and salty ingredients can create the perfect flavour profile, as long as the balance is just right.
Bay Area legend Tanya Holland connects Selena to her Southern roots with a mouthwatering soul food feast. With crispy, delicious buttermilk fried chicken and fresh-baked cheddar scallion biscuits on the menu, this is not a meal to be missed!
Daniel Holzman, the mastermind behind The Meatball Shop, puts Selena to work with one of the most ambitious (and delicious) meals she’s cooked to date: mini chicken meatballs paired with gnocchi made from scratch. Can she pull off the daunting culinary feat, or will her journey end with her struggle to use the wine opener?
Southern California chef Nyesha Arrington guides Selena through cooking two delicious meals: pan-seared branzino with spiced tomato-coconut sauce (for humans) and home cooked doggy biscuits (for...doggies), allowing Selena to show off all her new skills before toasting her accomplishments with her iconic sous chefs, grandparents, and friends.
Michelin-starred chef Curtis Stone adds perfectly cooked steak sandwiches to Selena’s arsenal. And for dessert? Key lime pie parfaits!
James Beard Award-winning author, chef, and humanitarian JJ Johnson leaves Selena’s household speechless with a flavor-packed seafood gumbo.
It’s tapas time as chef, restauranteur, and humanitarian José Andrés shows Selena that sometimes, the most delicious dishes don’t call for precise recipes.
Internationally acclaimed chef, restaurant owner, and bestselling author Marcus Samuelsson coaches Selena through a heartwarming salmon dish (and her fear of fish guts).
Singer/songwriter, cookbook author, and classically trained chef Kelis Rogers dials-in from her sustainable farm in Temecula, CA to introduce Selena to a decadent oxtail yuca poutine recipe and a quick 'n easy fruit buckle.
New York City-based TV chef and judge Jordan Andino lights up Selena's kitchen with a meal that embodies the unique flavor profile of Filipino cooking: chicken adobo with jasmine rice followed by jackfruit and plantain turon for dessert.
On a mission to demystify a traditional mole recipe, chef and author Marcela Valladolid helps Selena connect to her Mexican roots with shredded chicken mole enchiladas.
Two-time James Beard Award-nominated chef and cookbook author Evan Funke hosts a masterclass in handmade pasta.
Two-time Michelin-starred chef, TV host, and author Graham Elliott puts his unique spin on a mouthwatering hamburger and deconstructed Caesar salad.
Known for elevating classic American dishes with Indian flavors, TV chef, cookbook author, and journalist Aarti Sequeira whips up a tandoori butter turkey breast and colorful side dishes that might just revolutionize Selena’s favorite holiday, Thanksgiving.
