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Stripping the thing with my teeth. at least once a day one of the students would set themselves or the customers on fire. the sterno would spill, and there would be this line from the thing down up their leg. no, that doesn't happen here. like i said, professional. >> this is going to go like a big fireball? >> good. >> the kind who know how to properly prepare these dishes. >> sweet. >> like a goosebump moment. >> yeah. >> for dave, another classic, filet de boeuf. a sauce made of conknack, cream and glaze. and for fred, scampi newberg. when is the last time you saw the word "newberg" on a me...

Back, behind the screen i'm stripping the thing with my teeth. at least once a day one of the students would set themselves or the customers on fire. the sterno would spill, and there would be this line from the thing down up their leg. no, that doesn't happen here. like i said, professional. >> this is going to go like a big fireball? >> good. >> the kind who know how to properly prepare these dishes. >> sweet. >> like a goosebump moment. >> yeah. >> for dave, another classic, filet de boeuf. a sauce made of cognac, cream and glace demi -- and for fred, scampi newberg. when is the last time y...

Would be like, i'll be right back, behind the scene. at least once a day one of the students would set themselves or the customers on fire. the sterno would spill, and there would be this line from the thing down up their leg. no, that doesn't happen here. like i said, professional. >> like a big fireball. >> fireball, good. the kind who know how to properly prepare these dishes. >> sweet. >> like a goosebump moment. >> yeah. >> for dave, another classic, filet de boeuf. a filet mignon, and a classic sauce. look at that and for fred, scampi newberg. . when is the last time you saw the word "ne...

Like i said, professional. >> like a big fireball. >> good. >> the kind who know how to properly prepare these dishes. >> sweet. >> like a goosebump moment. >> yeah. >> for dave, another classic, filet de boeuf. a sauce made of cognac and cream. and for fred, scampi newberg. when is the last time you saw the word "newberg" on a menu? awesome, absolutely awesome. but for me, that most noble of dishes, dover sole. this appears to be one of the few servers alive that knows how to take it off the bone, sauce it, and properly serve it. >> thank you very much. >> bon appetit. >> merci. i love this p...

At least once a day one of the students would set themselves or the customers on fire. the sterno would spill, and there would be this line from the thing down up their leg. no, that doesn't happen here. like i said, professional. >> like a big fireball. >> good. >> the kind who know how to properly prepare these dishes. >> sweet. >> like a goosebump moment. >> yeah. >> for dave, another classic, filet de boeuf. a sauce made of cognac and cream. and for fred, scampi newberg. when is the last time you saw the word "newberg" on a menu? awesome, absolutely awesome. but for me, that most noble of