Andre and James are not >> Andre and James >> making tacos together three days before. >> Do you even know anything about each other? >> Love food. This was so fun. Welcome to In the Kitchen. I'm your host Annalie Waters and today I have a very special guest. She's a former tennis star, Wimbledon finalist, global icon, and one of the most exciting crossover athletes in pickle ball. Please welcome to the show, Jeannie Bushard. >> Hello. >> Two years ago, Bush with junior Wimbledon champion. she has a chance to become the senior champion. >> This episode of In the Kitchen is presented by Door Dash. We're going to make some cheesy beef tacos before we team up Wednesday um and face Andre Agassi at the Hard Rock Pickle Slam event. You want to see if we can get some chemistry going here? >> I mean, I know that our opponents are not doing this, so we are we are going to have more chemistry. Yeah, we're going to have that good feel on the court because we spent time in the kitchen. >> We're going to be comfortable. Let's do it. So, first we're going to chop up this onion. So, basically, quick rundown of what we're going to do. Jeanie doesn't know the recipe. I'm helping her >> as we do this. >> She's taking the lead here. >> We're going to chop up like 3/4 of this onion. Then, we're going to cook it on the stove in some oil. Add the ground beef. >> Mix it all together. And then, we're going to assemble our tacos. And I'll also be quizzing you. >> Put it back on the pan, right? >> Yeah, we'll put it Oh, yeah. Yeah. Then we'll put it back on the pan. >> That's like my favorite part cuz I like when it's like hot like that. >> Yeah. The crispy melty cheese. >> Exactly. >> When you're at a tournament, are you really strict about your diet? And then when you're home, is it different or >> Not really. Are you really strict about your diet? >> I mean, yeah, I eat pretty healthy in general. >> Me, too. That's the thing. That's why people like ask me that question all the time. And I'm just like I uh I don't really have to like stop myself that from that much, you I do honestly feel like sometimes if I have a really hard tournament day, >> if I eat like a cheeseburger or something, the next day I feel better. >> You feel better. >> I feel better than if I were to eat like I eat healthy a lot, but like I feel like on really hard days sometimes you need like that pasta or that >> I totally agree. And we burn so many calories. It's important to get enough in and sometimes, especially when it's hot, I feel like it's harder to eat. you know, you're kind of like sweaty and you rather just like you feel like drinking like water or something refreshing instead of actually eating. And so I explain to people I'm like sometimes it's hard to like eat enough. So if what I eat is just something tasty and it happens to be like a burger or something like that's better than like not eating. >> Yeah. Yeah. So >> this is a big knife we got here. >> I'm scared of the knife. That's why I'm like staying over >> I have to be you have to be careful when you cook because completely do we like earn our living with our hands, you know? like we can't >> getting like on our travels I always make a list of the restaurants I want to try like when we go >> I'm wait how do you find the restaurants you want to go to >> it's a process we've got first I always go on Tik Tok >> okay >> and look up >> with this new generation I'm like I go on Yelp >> no so I do use even know what Yelp is >> I do I I'm a religious Yelp user >> I use Yelp a lot it's actually pretty good because of photos >> it rank and it ranks them pretty well like the ratings are kind of accurate more than I find like if you just look go on Apple Maps or whatever ever. So I >> I do not do the Tik Tok portion. So that's >> I always go on Tik Tok, then I go on Google Maps, >> okay, >> and I look up the restaurants that the Tik Tok like I saw consistently >> and if it's like 4.5 or above, then I go on Yelp with it and look at the photos >> or I look at the menu, then I look at the photos of the menu and that's like the three step. >> So we chopped up the onion. Um, now we're going to >> All I'm doing is like trying not to cry. That's my only job right now. >> What do you think of my chopping skills? >> Pretty good. Do you Are you like trying not to cry now? >> No, I'm okay. >> Red onion gets me more than >> I'm like feeling this onion. >> You can take a step over here. >> I'll just watch from over here. I won't do anything. >> Archer, >> you always want attention when I'm cooking, don't you? Should I door dash you a toy, buddy? >> Man, that was fast. Okay. Here. Do you want to put the onions in the pan? >> Yeah, just with my hands. >> Yeah. >> Well, cuz I didn't wash my hands. What? I feel >> Oh, you haven't washed your hands? >> Well, they're clean. I just like drove here. I touched my steering wheel, but >> Well, good thing this is going to high heat. >> I was going to say we're cooking this anyway. So, >> and then we're going to wash our hands as you said that. So, now we got to talk a little bit about pickle ball. >> Okay. >> We're playing the pickle slam this upcoming week. >> Yes. >> Have you been preparing for it? Are you Have you been training? What? I need to know what my partner know >> going to look like this week. >> Well, you'll see on the court today cuz we're going to practice. Um, >> I have been practicing the last couple weeks. I haven't played a tournament since February. So, >> but the last one you played you did very well in. >> Thank you. But it's just, you know, been a while of like real match play. So, I'm excited to get some kind of like double doubles matches in. >> Um, >> we are playing singles, too. >> Yeah, actually, you're right. I I feel good in with my singles game because it's it's so similar to tennis for me that it's been like the easiest transition. >> Doubles I've struggled. So, I'm going to rely on you to carry us. Uh, just tell me what to do. I will try to do it as best as I can and um yeah, I'll try to let you take over. I think the main thing is that we just like have fun with it. You know what I mean? >> Great. I love a partner that doesn't put pressure on me. >> No, I That's what I mean. >> Because I've had some that do. >> I'm gonna not like micromanage you at all. We're just going to have fun. Like >> Yeah. >> I think sometimes when new partnerships when people play together like chemistry is so important. >> I agree. >> And they go into it and they're like very like like you know it's tense. >> I play less well when it's like that. Like when I feel like my partner gets mad when I miss a ball, I like tighten up and I miss more balls. So playing pickle ball at the beginning, even if you're a tennis player, you're not like that good at pickle ball. So I thought I was playing with like decent level players and then when I got on the pro tour, I was like, "Okay, wo this." >> So did you kind of go from like just playing with your friends to the pro tour? You didn't really know like levels and stuff. >> Correct. Exactly. Like going to my first tournament was really eye opening. Um, you know, I I trained with like some players beforehand, but it was still just like >> a totally different level. >> Um, and that's what I I try to explain to people, you know, cuz they're like, "Oh, like you should just win so easily in pickle ball." I'm like, "You guys, like these are professionals who've been training at this specific skill for years. Expecting me to come in with like a month of two months of training and beating them is actually like insulting to professionals of pickle ball >> and onion powder." Yep. Love it. Now we've got some chipotle chili powder. >> Okay. This is, you know, I haven't used it when specific for the dish. >> You bought this specifically for me today. >> Yeah, my dad. >> Your dad did actually, >> but this is two teaspoons we're going to do. >> Okay. I had always come to Florida when I was really young. And then I was nine when I qualified for like a 12 tournament in France. Oh my gosh. And I was just like >> child prodigy. I was like, I can play tennis and travel and this could be my job. Like, yes, sign me up. So, I basically decided what I was doing, you know, as my career when I was nine, which I tell people, you know, that is a little abnormally young. Like, I don't necessarily recommend that for everyone, but I just like knew >> that that's what I wanted to do. >> So, you didn't really play other sports growing up. >> I did a little bit. I did like soccer, basketball, like summer camp type of stuff. Uh, but I quickly You have to specialize early. But, I do think it's important to get those other sports in. It helps with like athleticism and hand eye coordination. So, I think it's good to be a bit more well-rounded. >> So, when you put the seasoning into the beef, the water helps absorb it, but it also helps thicken. So, it kind of makes like a sauce in a way. >> Um, >> this is starting to smell really good. >> Were you doubting it? >> I mean, a little bit. She's like a little bit. It is hard though. You guys need to understand like talking and cooking, usually I'm dialed. I can't be as dialed >> when I'm asking genie questions. >> What do you think has been the hardest part of adjusting from playing pro tennis to now playing pro pickle ball? >> Um, but the hardest part like game-wise is just the the kitchen game >> strate the strategy of like >> No, just the the shots of what you do after speed ups >> basically mostly dinking is like I like speed ups. It's more fun cuz it's fast and I feel like my reaction >> different stroke. Yeah, it's it's really the dinking because I'm like, you know, for 25 years I was told like a short soft ball is bad. >> You know what I mean? So, it's so hard for my brain to be like, >> "No, you want to do this." And uh >> I think too in a tight situation, having to hit something soft, >> yes, >> is tough. What do you think would be my biggest struggle if I were to try to play pro tennis? >> Oh, good question. Um, let me think. Well, how is your like fitness level? Like how would you describe yourself? Do you feel very cuz I would a normal answer for me would just be the physical difference? But I feel like you're in pretty good shape. So that might not be a factor. >> I have an answer in my head that I think would be I just want to see if you're going to say >> so beyond that. I mean for me the go-to answer is like the serve. >> Yeah. Okay. >> Because we don't basically do overhead almost at all in pickle ball except for when we get over to hit an overhead. In pickle ball, you can't just like hit a winner. >> Yeah. >> You know what I mean? >> It's so frustrating. I have to construct this point perfectly and be super patient. >> The net a lot, too. Did you come to the net in tennis? >> No, not really. So, that's also something that's interesting. And I do come to the net a lot in when I play singles in pickle ball >> cuz you're long. Yeah. >> And I feel like it's my best way to play. It is just an aggressive way of playing and that's how I feel good. >> And so, it's actually makes it more physical cuz you have to get up to the ball more. You have to get lower. >> Pickle ball is very physical. That's why the the haters who say it's not, I'm like, you go play singles like intense. >> That's good coming from you. Keep advocating. >> I am. I am. That's why I'm in this world, you know? I think it's >> both sports are great. They can help each other. Throw paddle into the mix. Like all bracket sports. I'm just such a supporter of. >> Now, it's time to assemble the tacos. I think this is Jeanie's favorite part. She gets to hold the cheese. >> Yeah. I've been holding on to this thing for 10 minutes. So, basically, we're going to take a tortilla, put a little cheese in it, a little meat in it, a little cheese in it, and then >> So, two layers of cheese. >> Yeah. But it's like a small taco, so like not that much stuff. And then we're just going to put it here and then kind of make them >> perfect. >> Okay. So, we're playing Andre and James in the pickle slam. What are you expecting to see like from that matchup from them? So, I I've known Andre's like obsession with pickle ball uh for years and so I know he's like practices a lot and he's good and I didn't know James' level, but I heard James is actually really good. So, I don't know. >> That's what I heard. Somebody was telling me that James might be better. >> That was my concern which I wanted to talk to you about because I was like, "Okay, like let's just attack James." Like Andre is obviously the better one because he's so like, >> you know, outwardly. >> He's been more vocal in the sport. >> Exactly. He's more public with it. But apparently James is in San Diego. He practices with pros that play on the tour and is apparently even better. So I'm I'm a little >> Kayen was telling me that he's pretty good. >> I'm a little stressed out now. >> But I feel like because it's like one game, >> like if you try to stick to one strategy for like the whole thing, I feel like it can bite you in the butt a little bit. Like cuz you don't have time to like readjust. Like I feel like we should go in there like playing to our strengths and like not really worrying too much about like what they're doing. Like expect them to play well, but >> of course. >> So they're going to play. I heard Andre on the right, James on the left. >> Interesting. >> He's trying to say it in a polite like politically correct way. Like we still go to Genie no matter what, right? Cuz she's so much worse. So I was like, cool. >> They're going to like go in expecting that though and then you're just going to light them up. >> Yeah. Well, don't say that. You're raising the expectations. >> No, no, no. I just I have faith. >> Okay. >> In my partner. >> Thank you. >> Yeah. Okay. So, now we're going to put It said 3 to four tablespoons of oil. >> We'll see how it >> That's how many. That's two. Okay. I can say that looks like more than one. See, I'm not like that out of it. >> I don't know. What do you think? Pretty good. >> Yeah, that's good. >> Yeah. Okay. So, how do you feel about this new chapter in your life? I know you just retired from tennis. Are you a little like bittersweet? Are you okay with your decision? Do you wish you had played a little longer? How do you feel? >> That's a good question. No, I really am like at peace with it. Of course, there's part of me when I watch tennis on TV or when I do the TV. I do a lot of TV now, like broadcasting, hosting, commentary for tennis. >> There's always sometimes a twinge of like, oh, like I wish I was out there playing instead of watching or commentating. But then there's a stronger part of me that's like, no, you know, I did this for so long. I was professional since I was 15 years old. And like I just was on tour for over 15 years and was like it's so tough. It takes so much sacrifice, so much hard work. And um yeah, I just I also did like a kind of a slow retirement, you know. Also playing the pickle ball for a couple years before actually retiring was like a nice like way out, you know. I didn't just stop cold turkey with tennis. I did, >> you know, 2 years of pickle ball with some tennis tournaments still. So, it's kind of like a transition phasing out, which I think is kind of like healthier than just like suddenly stopping. So, >> yeah, we were talking about this earlier. >> Pickle ball is like a good segue. Yeah. Um, but of course, like you miss the moments on on the courts and that the big slams and the exciting tournaments and and the feeling of playing. I I still play um for fun and I I'll always do like exhibitions and things like that. So, um just great gratitude and and yeah, some gratefulness for the whole journey and everything. This looks insane. Okay, look at the difference. We've like leveled up. >> We've gotten better and better. >> Yeah. >> Okay. So, this is like really crispy and cheesy. >> Very cheesy. We got crispy cheese like hanging off the bottom of our tacos. >> So, presentation I think looks pretty fire. We're about to taste these and tell you how we want. Cheers. >> Let's do it. Taco. Cheers. >> Cheers. >> M. Wow. The crispy cheese is what makes it. It's fire. You need that. This is good. I'm going take one more bite. Okay. I do think there might be a little too much cheese on the inside, but the outside's perfect. Um, the beef's good. The cheese is good on the inside. It's I would not eat it because of the cheese. But if you're eating a lot of these, it would be hard to eat like Yeah, it's a lot of cheese. >> So, I'm going to give it a 6. four 63 6.3 6.4 >> I'm going to go a little higher because I like first of all I'm not even great at cooking so for me this is like unbelievable >> okay >> so I'm going like I'm going to go like a 7.0 zero seven. This is >> fire though. It's like restaurant quality to be honest. >> It's crispy on the outside. It's like melt in your mouth on the inside. >> Yes. Thank you guys so much for watching. I think we have some chemistry now. >> If we don't have chemistry from this, I don't know what we'll have chemistry from. Um, we're bonding over food, which is my love language. One of them. >> Love food. This was so fun. You taught me You taught me a lot. So, I'm just proud that we made this. Like, these are little taco babies. This is great. >> Restaurant quality in my opinion. >> Mhm. And uh we're gonna have great chemistry on the court now. And our opponents just, you know, they're so behind. They don't have any. >> They're very behind. Get on the taco game, Andre and James. >> Exactly. >> But like, subscribe, and comment on this video, please. And let me know in the comments who you think should be on the show next. Bye. Bye, >> Genie. Thank you for coming on In the Kitchen, presented by Door Dash.