Now Serving With Millie Bobby Brown | Vogue

Watch as "The Electric State" star Millie Bobby Brown takes Vogue into the kitchen to serve both a “lewk” and a meal. The main course for this evening? A paella stuffed with bell peppers, onion, garlic, chorizo, and chicken, along with a Shirley Temple to wash it all down. “I can’t be a Bongiovi without good Italian food!” says Millie Bobby Brown, referencing the delectable dishes served at her wedding to husband Jake Bongiovi. Following in the footsteps of fellow chef and actor Stanley Tucci, Millie dices and fries over medium heat while offering scorching-hot commentary. She talks about baking during COVID, being a guest on Gordon Ramsay’s "Hell’s Kitchen," and why, even at 21 years old, she still prefers to drink Shirley Temples. Finishing up with a cascading shower of parsley—a tasteful ode to Salt Bae—Millie plates her paella and tastes her finished masterpiece. Director: Gabrielle Reich Director of Photography: Josh Herzog Editor: Michael Suyeda Producer: Chase Lewis Producer, On Set: Bety Dereje Associate Producer: Lea Donenberg Assistant Camera: Paola Oliveros Gaffer: Eli Kravetz Key Grip: Christopher Mitchell Audio: Mariya Chulichkova Food Stylist: Jeannie Chen Production Assistant: Maya Layne Set Designer: Elaine Winter Set Design Assistant: Jacob Kander Stylist: Ryan Young Production Coordinators: Ava Kashar, Tania Jones Production Manager: David Alvarez Paz Line Producer: Natasha Soto-Albors Senior Director, Production Management: Jessica Schi