Charged: The Eduardo Garcia Story Page #5

I think there's nerve

damage or something.

The scar's healing nicely.

Yeah.

I'm glad it's

got nice and flat.

Try to open it up a little bit.

That's better,

you got some blood to it now.

Good job, Indra.

Yeah.

[Jennifer] When we

were in the hospital,

Indra and I,

we'd like shamelessly get

out all of our paperwork

and we'd be running our company.

Let's make sure

that our company

doesn't go completely under.

We've got stuff to do,

we've got stuff that

needs to happen,

we have things that need to

not be lost because of this.

[Eduardo] That will come off.

[Man] There you go.

[Eduardo] That's pretty cool.

[Man] So how you

gonna trigger it?

Just bring it up.

Oh, just click

it on your cheek.

Oh, there you go.

Yeah.

Alright.

There was one

online for 1,100 bucks

and I figured

we could make one

so it's like I'm $33

into it right now.

And exactly,

and Montana style.

I mean, I think we could tweak

it maybe a little more but,

You got this?

Jesus.

Alright, step one.

[Eduardo] I like it.

Super lightweight, super

strong, it's cleanable.

It's just a--

You guys are doing

this right here?

This is what we're

about to build?

Yeah.

That's so neat.

What's going on?

(whirring)

(hammering)

It's pretty just phenomenal

to be able to sit in

this shop all day long,

make these little changes

almost immediately,

go back and forth,

go back and forth

without having to ship a

product back to the maker

and then get it a week later,

that kind of a process.

That was quick.

I'm ready to take it off.

Yeah, let's do this.

That's it, destruction,

it did well, that thing,

that thing's done well.

It's pretty cool.

I think I'm gonna have a

hard time beating this up.

It'll be like a new surf board.

Once you get the first

ding the it'll be alright

but until then, polish it off

at the end of every night.

Crank down.

Crank it down so

you can really just--

Do a pull up.

Yeah, and that's kind of

when it's gonna be necessary.

[Woman] Nice, wow, fantastic.

Good work.

That's a start.

The guy before the injury,

very confident about

where I was in life

to overnight being a guy

with one hand instead of two,

holes in my ribcage,

cancer also on top of that.

A year worth of

surgeries in front of me,

no idea what my long term

capacities were gonna be,

and no idea if I

could even go back

to the career that I'd

worked since I was 15 on.

There you go.

See if you come over here, Sam,

see it's almost like the

snow kept it from freezing

on top of something.

Except for the one thing,

never doubting

that I would live.

The second my eyes opened

on that forest floor

and I had a heartbeat,

I'm gonna get myself

out of here

and I'm gonna get myself

back to that, back to life.

[Jennifer] How

you doing today, Ed?

I'm good.

I'm about to fly

out to New Mexico

for this catering gig

so getting my knives sharpened,

feeling a little time

crunched right now.

I was just looking around

and it's pretty awesome place

to be sharpening your knives,

out in your front yard.

I like it.

So marinade for the?

Yeah, dry, dry rub.

Ranga and I are doing

a little at home testing

for this catering gig.

It's quite a big function.

It's over the course

of a week, 150 people.

Working with guests

and what are people gonna

think about the crazy hand

and I like the way

this one looks.

I feel more confident

with it, that's for sure.

I haven't put one of

these on in almost a year.

That's the longest

time I've ever gone

without putting one of

these on since I was 15.

(upbeat music)

Firing it up.

Ranga, these

hors d'oeuvres can go.

Guys how far are you

on having a single platter done?

Guess.

Two minutes?

-Uh, three.

-Let's go.

(upbeat music)

Summer squash salad,

thank you.

Put that with the vinaigrette,

feel free to splash some

shrimp, send it out.

Thank you.

Hold up, they're calling me.

It's Jen , I'm a little busy.

That's perfect, get it in.

Awesome.

Ah.

Nice work, Jeff.

[Jeff] You're

working too hard.

It's August 4th,

it's my birthday,

I turn 31 today.

I didn't die this last fall.

I've been thinking about

that yesterday and today.

I could not be here.

It could've been game

over but it wasn't.

Happy birthday to you

Happy birthday dear Eduardo

Happy birthday to you

(clapping)

Thanks, guys.

(yelling)

Thank you.

[Woman] Have you had

any surgeries or anything

since we last saw you?

No.

[Woman] Okay.

[Eduardo] I have a

check up every six months.

I don't know if I'm gonna

get good or bad news.

[Woman] Take a deep

breath in and hold it.

I'm happy to say that

today I'm cancer free,

I'm a survivor

and I don't know what is gonna

happen six months from now

and that's always

on my mind a little

but I'm not gonna let

that take control of me.

Haven't used you since

Costa Rica, have we?

You're gonna be a mess.

University of Utah Burn

Center, Eduardo Garcia,

"Bethany Hamilton

surfboard handle kit.

"The kit and this handle

"has enabled her to control

her board underwater

"with only hand

while duck diving."

I'm not gonna think for

the people around me.

I'm not gonna wonder if

they think I look weird

or "Oh my God, that guy's got

a f***ing hole in his head."

It's like an experience

like this teaches you

to be incredibly happy

with who you are,

no matter what

you're going through.

And for that,

I'm grateful.

(happy music)

I want to jump right into it

and them I'm hurting myself.

I think if I hurt myself,

there'd be a lot of people

pretty angry at me.

(upbeat music)

Well, hopefully we'll do

it again, that's for sure.

Half experimental, half

"How do I do this safely?"

There's a bull right down here

probably in this pocket.

(upbeat music)

There's two bulls

sparring over there.

(bulls yelping)

Love that.

(upbeat music)

[Katie Couric] Eduardo Garcia

was leading a life

most people only dream of

but when he returned

home to Montana,

his life changed forever.

Please welcome the man

known as the bionic chef,

Eduardo Garcia.

(audience applause)

Please welcome

chef Eduardo Garcia.

Our chef Eduardo Garcia, thank

you so much for joining us.

(speaking in Spanish)

(audience applause)

Wow, you're so handsome.

Oh, Katie.

How do you, tell us,

does this allow you to,

obviously it allows you to

do everything you need to do?

I mean I got a walnut

crusher down here.

Did it come like that,

that walnut crusher?

Did that come like that?

Custom.

[Man] Custom crusher.

And if you have to like

grab an apple or something,

you just go phew?

Whacha!

That's so funny.

So you've traveled a

lot around the world.

What would you say was the most

beautiful place you'd been?

Montana.

Montana, well that's

where you live now?

That's why I live there.

Getting there.

We are getting there.

[Jennifer] Hello.

-(chicken clucking)

-(rooster crowing)

Although Eduardo and I

aren't in a romantic

relationship anymore,

we have one of the strongest

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