I cooked dinner at the number one resort in Indonesia.

It's 5:29 in the evening and service starts at 7:30. We're mostly prepped, but I still need my garnishes, and it's been pouring rain and stopping all day. I've got maybe ten minutes to get everything off the farm before it starts again. This is my first dinner at Cap Karoso, the number one resort in Indonesia, on the island of Sumba.

I'm cooking with my sous chef here, Chef Rios, from Sumba. I asked him to tell the camera the only rule when you work with me. He grinned and said, don't mess it up. That's it. Make it nice, don't mess it up.

Almost everything here comes off their farm, so we walk out and pick the whole menu. We grab cilantro for a taco, a sesame mole taco I'd been doing across India, inspired by Rolando Garcia, that people kept loving, so I brought it to Sumba. We pull water spinach for the beef, something I'd never cooked with, but Rios says it grills up nicely because it's so thin. Edible flowers, lettuces, basil, a pak choy he holds up to the light.

I told Rios a bad American joke while we picked. Every recipe needs a little bit of time. He didn't get it at first. Every recipe takes time. He got it eventually. That's the pace out here, pick, prep, a little coffee rest, then go.

Then service. We cooked for about eight guests in this beautiful open kitchen where everyone can watch, and served them right there. The baked delica squash came out exactly how I wanted. A few of these dishes I'm quietly testing for Elizabeth. First dinner at Julang, done, and everyone was so cool about all of it.

This is the part of the trip I dreamed about. A farm, a small kitchen, one sous chef who cares, and a room full of people watching dinner come together. Stay tuned for where the world takes us next.