Worst Cooks in America by BRITCOM III - Dailymotion

BRITCOM III

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Transcript

00:00:00These professional performers are used to getting rave reviews.

00:00:06But when it comes to cooking, they get zero stars.

00:00:10Their talents deserve a standing ovation.

00:00:13I'm plated.

00:00:13Though their food will have you running for the exits.

00:00:16Are you micro-evening a lobster?

00:00:18Oh my God!

00:00:20And it's up to Chef Ann Burrell.

00:00:21Don't scare me, okay?

00:00:23I was just standing here.

00:00:24And Boot Camp's newest star, Gabe Bertaccino.

00:00:27You have to go.

00:00:28To take these misguided maestros from, oh no.

00:00:32Oh my God, it's so gross.

00:00:34It's so gross.

00:00:35To rubble.

00:00:37How you going?

00:00:38I'm a chef.

00:00:39And one singular sensation will dance away with $25,000.

00:00:45On Worst Cooks in America.

00:00:46This is nuts.

00:00:48Talented and terrible.

00:00:50Hello, recruits.

00:00:59Welcome to Worst Cooks in America.

00:01:02Yeah, ciao.

00:01:04I love the outfits.

00:01:06Oh my God.

00:01:07Oh, he's a ninja.

00:01:09There's so much color.

00:01:10And sparkly.

00:01:11I am Chef Ann Burrell.

00:01:14I love Chef Ann.

00:01:15She has this knowledge that I just want to suck up.

00:01:20I don't know if that's a good word.

00:01:23Joining me this season is the very talented chef, Gabe Bertaccini.

00:01:30Hello, recruits.

00:01:31I grew up in Florence, Italy.

00:01:33I went to career school at a very young age.

00:01:35I have opened many restaurants and you have seen me in shows and judging tables.

00:01:40But this is my first time being a chef and mentor on Worst Cooks in America.

00:01:43I'm feeling slightly nervous because Ann is a powerhouse.

00:01:47But will I win?

00:01:48Yes.

00:01:48Wow.

00:01:49Chef Gabe.

00:01:50Those tattoos, the arms, and that accent.

00:01:53Oh, chef's kiss, as they say.

00:01:55I am very, very excited that Ann invited me here.

00:02:00But I am a little afraid of what's to come.

00:02:03You should be.

00:02:04I should be.

00:02:04Great.

00:02:05You guys are all here because you have unique talents and abilities.

00:02:10While your talents might hit the high notes, when it comes to cooking, you're all full flat.

00:02:16Over the next seven weeks, Gabe and I are going to transform you guys from kitchen disasters to culinary virtuosos.

00:02:27I'm ready to learn.

00:02:29I get.

00:02:31But only two of you will make it to the end where you will cook a three-course restaurant-quality meal

00:02:40for a panel of culinary experts and the chance to win the big fat prize of $25,000.

00:02:49All right.

00:02:51Before we can even think of a three-course meal, Ann and I will need to assess your current cooking capabilities.

00:02:59You will have 60 minutes to make a show-stopping dish.

00:03:04And I'm sure it's going to show us something.

00:03:07All right, guys.

00:03:0860 minutes on the clock.

00:03:09All systems ready.

00:03:15Your time starts right now!

00:03:20This is cute.

00:03:21Oh, s***.

00:03:21Chris, I think I have an apron exactly like yours.

00:03:24Oh, you do?

00:03:25I do.

00:03:25I love it.

00:03:26This really isn't my color, but I'm going to suffer through it.

00:03:29Little hands.

00:03:30I have little hands.

00:03:32How do you peel an orange?

00:03:33Should we stretch?

00:03:34Should we shred?

00:03:34Okay, you ready?

00:03:35High five!

00:03:36They started the time.

00:03:38All right, they started it.

00:03:39Oh, my God.

00:03:41What's happening here?

00:03:42I'm just dramatic.

00:03:43I'm trying to find salt and pepper.

00:03:45Oh, it's right there.

00:03:46And I'm feeling very, very anxious about the level of this cook.

00:03:51We got some tomatoes here.

00:03:53Oh.

00:03:53Oh, she's ready.

00:03:54Interesting.

00:03:55And she closed it.

00:03:56Because you don't want the tomatoes to jump out of the water.

00:03:58I'm a little scared.

00:03:59I've never seen that.

00:04:00It's one of my favorite things to get a new co-host and to see their reaction to the baseline

00:04:07cook.

00:04:07It never, ever gets old for me.

00:04:10I'm already messing up.

00:04:12I don't know what's happening here.

00:04:13I don't even know what this is.

00:04:14I love your plumage.

00:04:15Who's your tailor?

00:04:16I'm slightly scared for my life.

00:04:18Understandable.

00:04:19Oh, my God.

00:04:21My name is Matthew Ancel.

00:04:24And I'm an opera singer from New York City.

00:04:28I can do this.

00:04:30I've performed in Europe.

00:04:31I've performed all over America.

00:04:33I've sung at the Metropolitan Opera.

00:04:36Okay.

00:04:37Oh, my God.

00:04:37It was so spoiled with amazing food my entire life.

00:04:40And I never had to make it for myself.

00:04:44Amazing grace.

00:04:47How sweet.

00:04:49Wow, you're going with a lobster, huh?

00:04:51Well, I'm making an opera-themed meal.

00:04:54What's an opera-themed meal?

00:04:56Scalloped lobster.

00:04:57Broccoli Roberto, which is just broccoli rosa.

00:05:00but the operatic version.

00:05:01And then I'm making roasted sweet potatoes.

00:05:03There are times where I've eaten my food

00:05:05and I've been burping on stage during a show

00:05:07from having acid reflux.

00:05:09And I'll be like,

00:05:09I'm making a roux.

00:05:12What the hell is a roux?

00:05:13I don't know.

00:05:14Does it look like a roux to you?

00:05:16No.

00:05:17I don't know.

00:05:19You know.

00:05:20Boom.

00:05:21Bang.

00:05:21Boom.

00:05:22Boom.

00:05:23Okay.

00:05:23Did it.

00:05:24Roux.

00:05:24Preparing my own food is going to help me sing more beautifully.

00:05:27You got them spices?

00:05:28What do we got them?

00:05:29Some paprika.

00:05:30We have some chili.

00:05:31Garlic powder.

00:05:32Gran kumi.

00:05:33Look at that.

00:05:33I think I can make something out of this.

00:05:35No one thing that you have there goes with lobster.

00:05:37Are you serious?

00:05:38The amazing thing about lobster is

00:05:40you really cannot screw it up.

00:05:42You just have to use very simple techniques.

00:05:44It's not take everything, throw everything in it.

00:05:46It's going to be good.

00:05:47It's going to be so good.

00:05:48We trust you.

00:05:50Ha!

00:05:51I'm Mickey and I'm a professional wrestler known as Candy Payne.

00:05:56I'm slamming this cabbage.

00:05:57I've been wrestling for over a decade now.

00:06:00Slamming heads.

00:06:02I don't have to do much.

00:06:03I just move the hair.

00:06:03What is in there?

00:06:04Walnuts, peas.

00:06:06You know the classic culinary combination.

00:06:09What can I add to make the color appetizing?

00:06:12I've been vegetarian for probably about eight years

00:06:16and people tell me I'm a bad cook and they don't eat my food.

00:06:19What are you making?

00:06:20A veggie burger, potato salad, and slamming slaw.

00:06:24I don't do animal products, so this is vegan.

00:06:27I want to learn how to cook for people.

00:06:30I just bought my first home and it has a great backyard,

00:06:34perfect for hosting,

00:06:35and I want to be able to open my home up to people.

00:06:38And what's your talent?

00:06:39I'm a professional wrestler.

00:06:41Get the hell out of here.

00:06:43So be careful what you tell me.

00:06:45Let's remember who you are talking to, Mickey.

00:06:47Be careful what you tell me.

00:06:49Yes, chef.

00:06:50Oh, my brain.

00:06:52I'm Olive Hoy.

00:06:54I do performance art.

00:06:57Olive, hi.

00:06:58Ciao.

00:06:58How are you doing?

00:07:00Art is the portal to a surreal world from reality.

00:07:05Olive.

00:07:06What?

00:07:07That's an oven.

00:07:08I hate cooking because there's nothing fun about it.

00:07:11I can't believe time is flying like this.

00:07:13Why does everything need cooking?

00:07:15I can spend my time creating out of things.

00:07:17Oh, I found ice.

00:07:19I thought I had to make ice.

00:07:20Right?

00:07:21I do need to learn how to cook so that I can open the portal into the kitchen.

00:07:27Oh, no, no, no, no, no.

00:07:28What do you think Olive was to?

00:07:29Olive, what are you performing?

00:07:31Not a cook.

00:07:32You're not performing that.

00:07:33I don't know.

00:07:33What's your dish?

00:07:34It is from my hometown.

00:07:35It's a famous dish called chassifan.

00:07:37Barbecue pork.

00:07:38But you need to start cooking.

00:07:40We're crooks.

00:07:41You have 45 minutes left.

00:07:44Oh, my God.

00:07:45What is going on?

00:07:47I have been literally spending half of my life in kitchens.

00:07:50But this is different.

00:07:51Oh, whoa.

00:07:53Okay.

00:07:53Oh, my God.

00:07:54There's a violinist.

00:07:55It's cute.

00:07:57Complete chaos.

00:07:58What did I stand up for?

00:08:00I'm at loss of words.

00:08:01This is a lot.

00:08:02This is going to be the hardest challenge of my life.

00:08:04I told you I hope you're still going to be my friend after this.

00:08:06What is this?

00:08:06We got the jerk.

00:08:08We got the rice.

00:08:09We got the cabbage that's coming up nice.

00:08:12It's Carson, a big beat Boston.

00:08:13As soon as I walk in, everyone's gawking.

00:08:16What?

00:08:16I'm just getting to cut myself.

00:08:17I just dropped the album, actually, Ghost Dream.

00:08:20People always say my food's nasty.

00:08:22It hurts my feelings.

00:08:23This is my chicken.

00:08:24My cinnamon in it.

00:08:25Oh, my.

00:08:26Oh, my.

00:08:26You see my food?

00:08:28It's looking good.

00:08:29Is it?

00:08:29You want a taste?

00:08:30I think you should.

00:08:31Are you a rapper?

00:08:32Come eat it up.

00:08:33Come eat it up.

00:08:35Wow, this is such a musical group.

00:08:37I love it.

00:08:38What are you making?

00:08:39This is jerk chicken.

00:08:41The chicken is more than coated with jerk seasoning, like this deep around.

00:08:47The jerk chicken looks good.

00:08:49It's almost done.

00:08:50How do you know if it's done?

00:08:51When it gets black, jerk chicken gets, when it's black, it's done usually.

00:08:54Not quite exactly.

00:08:56My chicken's good.

00:08:59I am Lee Collet.

00:09:00I've studied tap dancing and dance since I was about six years old.

00:09:05Yeah!

00:09:06Eight!

00:09:07Eight!

00:09:08Oh, my God!

00:09:11Bye!

00:09:12That's all I know how to do.

00:09:13Oh, my God.

00:09:14I'm scared she's going to cut her fingers off just trying to slice potatoes.

00:09:20Hi, Lee.

00:09:20Can we?

00:09:22What are you doing with this?

00:09:23I'm attempting chicken fried steak, hot dog hash, and now I'm getting ready to make fried

00:09:29potatoes.

00:09:30Why don't we just put the potato with the flat side down, then you don't have to use the

00:09:34fork.

00:09:34And if you put your fingers underneath and just slide your knife through, it will be much

00:09:39easier for you.

00:09:41Well, hang on.

00:09:42I find the kitchen dangerous.

00:09:43There's sharp knives in there.

00:09:45How do I get this stuff on?

00:09:47Lee, that's a thermometer.

00:09:49That's not going to light the stove, lovey.

00:09:50Fire hazards.

00:09:52Are we going to explode here?

00:09:53Is it the stove or is it the person?

00:09:56The stove works.

00:09:56Okay.

00:09:57Poison.

00:09:58If you cook something wrong or don't cook it enough, you're going to poison yourself.

00:10:01All right, before, what was I doing?

00:10:04So, I just don't go there.

00:10:07After.

00:10:08Oh, my God.

00:10:09What does that girl do mean?

00:10:10My name is Rebecca Bean Ripley, but I just go by Bean, and I'm a gymnast.

00:10:15I wish I could cook upside down.

00:10:16That'd be cool.

00:10:17I got to do college gymnastics for five years, and it was amazing, but I literally eat for

00:10:22fuel.

00:10:23Never learned the art of cooking.

00:10:25Oh, look at its legs.

00:10:27Oh, that's a sad.

00:10:29Isn't shrimp supposed to be pink?

00:10:31Because this is very, like, clear and white.

00:10:33What are you making?

00:10:34Spring rolls with pork and with shrimp.

00:10:37Okay.

00:10:37Are those bamboo shoots?

00:10:38Yes.

00:10:39So, that's what's boiling right now.

00:10:40You're boiling the bamboo shoots?

00:10:42Yes.

00:10:42What is your talent?

00:10:44I'm a gymnast.

00:10:45You are?

00:10:46I do the flippies.

00:10:47Maybe when we have more room, I might ask you to give me a little...

00:10:50Oh, I'll show you.

00:10:50I'll do whatever you want.

00:10:51I can't wait.

00:10:52I want to have a family one day, and I want to be comfortable feeding them good food.

00:10:55I don't want them to only grow up on cereal.

00:10:58Woo!

00:11:00Oh, my God.

00:11:00Oh, whoa.

00:11:01Okay.

00:11:02I cannot juggle, so this is impressive.

00:11:04All right.

00:11:05Uh-oh.

00:11:06We lost garlic.

00:11:07I'm Nick.

00:11:09I'm from Sterling Heights, Michigan, and I am a professional juggler.

00:11:12Go!

00:11:13Oh, my God.

00:11:15I broke the world record for the longest time juggling three clubs.

00:11:19Four hours straight without dropping or taking any breaks.

00:11:22And good job.

00:11:24Oh, good hand-eye coordination.

00:11:27He might be interesting to have on my team.

00:11:29Oh, shoot.

00:11:30Okay.

00:11:31Also, maybe not.

00:11:32Those did not turn out very good.

00:11:34I've struggled to keep all these balls in the air when I'm cooking.

00:11:37What?

00:11:37Mixing it up.

00:11:38Okay.

00:11:39I want to be able to cook for my wife.

00:11:40She works a full-time job, and when I'm not juggling, I feel a little useless.

00:11:44What's going on here?

00:11:45Spaghetti meatballs, Caesar salad, got some garlic bread going over there.

00:11:48Oh, my God.

00:11:48You're making a whole thing.

00:11:49I know you're Italian.

00:11:51That's kind of doing a disservice to you.

00:11:53Are you?

00:11:54Maybe they did this, you know, to honor my presence.

00:11:57I'm mostly offended so far, but, like, I appreciate the effort.

00:12:00She brought her own keyboard.

00:12:02Worth cooking in America, yes, I am.

00:12:05My name is Glozell Green.

00:12:07I have a bachelor's of fine arts in musical theater, and my instrument is piano.

00:12:11Port it in her entire ramekin of salt.

00:12:13Oh, my God.

00:12:15And pepper.

00:12:16Oh, my God.

00:12:16I'm just kind of mesmerized by Glozell.

00:12:20I kind of can't stop watching.

00:12:22What is she going to do next?

00:12:23Cheese.

00:12:23Cheddar cheese.

00:12:24Of course.

00:12:25I grew up with cheddar cheese in water.

00:12:27In water.

00:12:28In water.

00:12:28Glozell, what are you doing exactly?

00:12:30There's no sauce already made.

00:12:31You're making a tomato sauce.

00:12:33Yes.

00:12:33I'm making flying spaghetti.

00:12:37A whole chicken breast.

00:12:38Stop.

00:12:39It just keeps getting better.

00:12:40I never learned how to cook because my mother doesn't know how to cook, and her mother didn't

00:12:44know how to cook.

00:12:45Glozell, are you sure you got enough ingredients in that pot?

00:12:48Yeah, I used it all.

00:12:49But I am determined to end this generational non-cooking curse.

00:12:54Glozell, is this like $200 pot of spaghetti?

00:12:57Oh, thank you.

00:12:58There was not a compliment.

00:12:59This is really difficult to believe that these recruits actually survive on a daily base,

00:13:05like, because they are really missing the basic skills.

00:13:08Oh!

00:13:09Is it good?

00:13:11It's spicy.

00:13:12My mouth is on fire.

00:13:13You put a quart of pepper in it.

00:13:17I'm not sure exactly what is happening, but I don't want to hear that.

00:13:23I didn't fit this out.

00:13:25I feel like a chef already.

00:13:28Like, what?

00:13:29Oh my God, what's happening here?

00:13:30The flavor is.

00:13:31The recruits have 60 minutes to cook their signature dish.

00:13:34Whoa.

00:13:36Okay.

00:13:37This is so bad.

00:13:38I knew that you could be a bad cook, but this is beyond.

00:13:41Let's put a little prayer out and hope for the best.

00:13:45Oh my God, I didn't put starch.

00:13:47I was supposed to use avocado oil, and I used canola.

00:13:51What is a canola?

00:13:52How do you know if it's rising?

00:13:53I think it looks bigger.

00:13:55Is this a show stopper, or is it just going to stop the whole show?

00:13:59I cannot believe what I'm saying.

00:14:01Do we have smoke alarms here?

00:14:03I don't know.

00:14:04I can shibby and shake, but I cannot bake.

00:14:08My name is Portia Lange.

00:14:09I'm a professional belly dancer.

00:14:12I love it.

00:14:13I've performed all over the world.

00:14:15I've taught thousands of women how to belly dance.

00:14:17I think you're supposed to cook the grape leaves, but I'm not sure.

00:14:20I need to learn how to cook because I want to provide healthy meals for my family.

00:14:25But in the kitchen, I am a hot mess express.

00:14:28Hi, cutie patootie.

00:14:29I think you mean, hello, Chef Anne.

00:14:31Hi, Chef Anne.

00:14:32Please don't have your knife up like that.

00:14:34What are you making?

00:14:35Lamb gyro, stuffed grape leaves, and a feta veggie couscous.

00:14:39You're going to be delighted, my love.

00:14:41All right.

00:14:42Well see.

00:14:42Delighted.

00:14:43I love a gyro, but to call those a gyro was an insult to gyros.

00:14:48Smells Mediterranean, looks Mediterranean.

00:14:50We are ready, Freddy.

00:14:51This is my Tuscan salmon.

00:14:55It's going to have onions, garlics, and cloves.

00:14:58And whatever this is, if it's not already an onion, I don't know.

00:15:04Hello, I'm Kyle.

00:15:05I'm a musical theater performer from Brooklyn.

00:15:09There we go.

00:15:10That looks like something I'm supposed to be doing.

00:15:12I started working at the Shakespeare Theater when I was seven, and I've been performing ever

00:15:15since.

00:15:16I think I'm going to keep the spears off because that feels like something you don't eat, but

00:15:20I don't know if you do, and I don't judge what you eat.

00:15:24I would compare my cooking to a Greek tragedy.

00:15:28It's just depression, sadness, blood, and murder of food.

00:15:32Now I'm about to make risotto.

00:15:34So I'm going to get that in here, and then let it get hard.

00:15:38Now is the time to learn to cook because I have a fiance, and we're ready to start a family.

00:15:42I really want to be able to cook for them.

00:15:46Wait for the timer.

00:15:50It's like I was just taken home to Florence, Italy.

00:15:53This is Tuscan salmon.

00:15:55Salmon?

00:15:55And then it's wrapped in Tuscany.

00:15:57It's wrapped in Tuscany.

00:15:59In Tuscan flavors.

00:16:00Did you eat Tuscan salmon before?

00:16:02I actually studied opera when I was 16 in Italy, and that's where I found my love for music.

00:16:07That's why you were singing me a little aria.

00:16:11Yeah, a little aria right there.

00:16:12Okay, all right.

00:16:12The singing is the best part of this whole experience.

00:16:15This is my Tuscan salmon.

00:16:17Because none of these screams Tuscany, and none of these screams salmon either.

00:16:24It's a disservice to both.

00:16:25It's like under the Tuscan sun right here.

00:16:27It's amazing.

00:16:28Under.

00:16:29Yeah, we definitely have to move everything under.

00:16:31Goodness gracious.

00:16:32It's quack-tastic over here.

00:16:34One could say I have my ducks in a row.

00:16:36My name is Ricky, and I'm a voice actor, comedian.

00:16:39The only thing worse than his cooking is his jokes.

00:16:42Yeah, and I'm a puppeteer too.

00:16:44He has a lot of rubber duckies on his station, and I'm thinking, are you a professional bath taker?

00:16:51Let's hope things don't go foul with that.

00:16:52Have I brought buttered pasta to Italian night at work?

00:16:55Yes.

00:16:56Did I burn frozen peas?

00:16:58Yes.

00:16:58So, I want to learn from Anne and Gabe, because I'm moving out soon.

00:17:01I can't rely on my parents anymore.

00:17:03Independence, America.

00:17:05Ricky, what are you doing?

00:17:06I'm cooking oven-roasted duck.

00:17:08Oh, okay.

00:17:09But I love ducks, so instead of using a duck, we're swapping out with a chicken.

00:17:14Because chickens don't have feelings.

00:17:15Duck and chickens are two completely different things.

00:17:18Duck needs a whole different kind of preparation.

00:17:20Chicken substitute for the ducks.

00:17:21Oh, my God.

00:17:22I still don't know if you're making a chicken and a duck.

00:17:24I guess I'm just confused.

00:17:2630 minutes remaining.

00:17:28What?

00:17:29Let's go, let's go, let's go.

00:17:30No, no, no, no, no.

00:17:31That looks done.

00:17:31I'm not cooking it.

00:17:32How long have you been cooking?

00:17:33That looks a while.

00:17:35Do you mash a potato like this?

00:17:36Is that how you mash it?

00:17:37Hello, my name is Julia, and I am a professional violinist.

00:17:43I really can't afford to lose any fingers.

00:17:45Be careful with that.

00:17:47That is my livelihood.

00:17:48Since the age of five, this violin has taken me all over the country.

00:17:51So I forgot to put the garlic in the pesto.

00:17:54I have four children, and they are so sick and tired of chicken nuggets.

00:17:59Julia, what are we making?

00:18:00Gan-ganachi!

00:18:02You're making what?

00:18:03Ganachi!

00:18:04Ganachi?

00:18:05Ganachi?

00:18:05Ganachi, um, pesto-y-cheesy meal.

00:18:10You mean gnocchi?

00:18:11Gnocchi!

00:18:12All right.

00:18:12Oh my God.

00:18:13And I'm pretty sure that you're not going to make gnocchi.

00:18:16Let me a little, like, gnocchi song.

00:18:24That was moving, darkened, sad, suited for what you're making here.

00:18:31Interesting.

00:18:32Oh, man.

00:18:33Looks a little like vomit.

00:18:35I'm Todd.

00:18:35I'm 50 years old, and I'm from Orlando, Florida.

00:18:37Hi.

00:18:38Hi, chef.

00:18:38What are you making?

00:18:39A corny and cheesy casserole, because I'm a professional circus clown, and we're kind of corny and cheesy.

00:18:45I traveled on the road with the circus for seven years, so part of the reason I don't cook is having a life that keeps me on the road a lot.

00:18:52And then I'm going to make a three-ring elephant ear cheeseburger.

00:18:55There's three different meats in it.

00:18:56Oh.

00:18:56And we're going to put it on a bun with elephant ears, which is something that you could get at the circus as well.

00:19:01An elephant ear is a crispy, flaky, wide pastry.

00:19:05This is an interesting pairing.

00:19:06Oh, all right.

00:19:08Wow, look at that.

00:19:09I hope that my plate makes you spin today.

00:19:11I'm giving you the spins.

00:19:12I'm going to put some food coloring in them.

00:19:15I'm Chris Tanner.

00:19:16I make art.

00:19:17Food should be gorgeous, like your art.

00:19:19Some of my recent jewelry pieces, they are in a show in New York City right now.

00:19:25I also have this.

00:19:27These pieces are meant to be worn in your daily life at the bowling alley or the supermarket.

00:19:33I want my food to be beautiful.

00:19:35My mother's had a dish called Hawaiian chicken.

00:19:38One Thanksgiving, I prepared it and burnt the whole thing.

00:19:42We had to get pizza.

00:19:43That was really tacky.

00:19:44Oh, look at that.

00:19:45All right.

00:19:46Lamb and mashed potatoes.

00:19:47Yes.

00:19:47If I learned to cook, I could host the most fabulous dinner parties.

00:19:52What's your talent?

00:19:53I'm a painter.

00:19:54I have a little painting on my head here.

00:19:56I have one in the back right here.

00:19:58Do you want to see it?

00:19:58Yeah, let's see that.

00:20:00Yeah, you're just a big team.

00:20:01Yeah, okay.

00:20:02Yeah, yeah, yeah, yeah.

00:20:03What's on that man's head?

00:20:06Okay, that's impressive.

00:20:07Hey, my name is Shinobi, and I'm a parkour inspector from Camp of Florida.

00:20:12I usually have something smaller like that at home, and it just kind of turns it into

00:20:15paste.

00:20:16Shinobi, you're going all ninja on that, huh?

00:20:18Thank you, chef.

00:20:19It's a ninja spatula and a knife.

00:20:20Oh, my gosh.

00:20:21My chicken's looking like chicken.

00:20:23Ooh, the ninja's got a wok.

00:20:25What are we making?

00:20:25Spanish paella.

00:20:26It's a Spanish paella done in a wok.

00:20:29Yeah, and I'm doing it live.

00:20:30Spanish paella via Japan.

00:20:32And I can't cook, but I have been around my entire family which cooks.

00:20:37My family's from Spain, but I have a feeling my ancestors are going to roll in their grave.

00:20:41Any information I've gotten has been passed to me through osmosis.

00:20:44I remember this.

00:20:45I heard this from my family.

00:20:46Hold on.

00:20:46Put it in cold water.

00:20:49I put this in cold water.

00:20:50Oh, snap.

00:20:51It works.

00:20:51Science.

00:20:52I'm told it helps take the peels off.

00:20:54I would really like to be able to make my daughter a nice meal one day.

00:20:58I think you're supposed to clean the rice.

00:21:00Soak the rice in water.

00:21:03Do you just put it in water?

00:21:04Feels really nice, actually.

00:21:05What's going on here?

00:21:06I think rice is one of the last things you're supposed to put in,

00:21:09and then I'm supposed to wait for it to turn rice-like.

00:21:12Yeah.

00:21:13I love a good paella dish of rice, cooking a beautiful broth with a vase of vegetables.

00:21:18I feel like this isn't what paella looks like.

00:21:20Yeah.

00:21:21Definitely no.

00:21:28What can you do?

00:21:29I am a professional roller skater.

00:21:31What?

00:21:32That's fun.

00:21:33My name is Precious.

00:21:34I've been able to skate with the likes of Mariah Carey, Bruno Mars, Anderson Paak, Pink.

00:21:40I've done a lot of things, you know.

00:21:42Oh!

00:21:43No!

00:21:44Okay!

00:21:44I'm just afraid of the kitchen.

00:21:46Oh!

00:21:47I almost got myself.

00:21:48I want a man so bad.

00:21:50I want kids someday.

00:21:51I don't want them to go to school and be like,

00:21:52my mom can't cook.

00:21:52I'm hungry.

00:21:53Help me.

00:21:53That's not the vibe we're going for.

00:21:56Precious.

00:21:56Oh!

00:21:57Sorry!

00:21:57God, I'm here.

00:21:58What are you doing?

00:21:59Thai yellow curry.

00:22:00Oh!

00:22:01Yes?

00:22:01I love takeout, and I feel like Thai is the ultimate takeout.

00:22:05So I'm like, if we're going showstopper, I'm going to stop the show.

00:22:08Why would they do this to me?

00:22:10What's going on?

00:22:11What is this?

00:22:12That's a shrimp.

00:22:12My biggest fear is food that looks the way it looks when it was still on the earth.

00:22:17Are you laughing?

00:22:18Are you crying?

00:22:18Are you throwing up?

00:22:19What's happening?

00:22:20Just clean the shrimp.

00:22:22Clean it?

00:22:23So I'm running to the sink.

00:22:24I'm giving them a nice little rub-a-dub-dub in the tub.

00:22:26Did she take the poop out of her shrimp?

00:22:29Did you take the poop out of your shrimp?

00:22:31Is that what he meant?

00:22:32Like, clean the shrimp?

00:22:33I thought he meant clean the shrimp, like rinse it off, not take the...

00:22:36Why are the shrimps still pooping?

00:22:38And they're dead.

00:22:39You have 20 minutes left.

00:22:4120 minutes.

00:22:41I'm going to redo the shrimp.

00:22:43So now I am doing a colonoscopy on the shrimp.

00:22:46I am no doctor, so I don't know what I'm doing.

00:22:48Ew.

00:22:49Ew.

00:22:50I can't do it.

00:22:51I can't.

00:22:52Put the police tape.

00:22:54Caution.

00:22:54I'm out of here.

00:22:56I can't do it anymore.

00:22:57Send me home.

00:23:01Rick Roots, you've got 50 minutes.

00:23:03Why?

00:23:04Let me restart it.

00:23:06This water is just...

00:23:07I'm getting hot.

00:23:08How big are you making your burger?

00:23:10Not that big.

00:23:10That's really optimistic that you think they're going to eat that much of that.

00:23:14Oh yeah, that's good.

00:23:15Working fast.

00:23:16I'm like a lime cook.

00:23:16I'm going to make a mojito after with all that mint.

00:23:19Oh, I thought that was parsley.

00:23:20Okay.

00:23:21I think this is looking good.

00:23:22To go with my dish, I'm also making taro milk bubble tea.

00:23:26I'm making bubble tea.

00:23:27Taro flavor because it's purple and it matches my hair.

00:23:31Can I get one?

00:23:32Do you know how to make it?

00:23:33This is what my dish will look like.

00:23:35I painted it with watercolor.

00:23:37Risotto.

00:23:37Is it supposed to look like that?

00:23:38I don't think so.

00:23:40What is that?

00:23:41This is my rice.

00:23:42Oh.

00:23:42That looks real judgmental.

00:23:44It looks so much better than mine.

00:23:45It does.

00:23:46It does.

00:23:47A side of eggplant.

00:23:48So I've heard of an eggplant before.

00:23:49So I've never seen one in real life before.

00:23:51But I didn't know that was how it looked.

00:23:53You've never seen an eggplant.

00:23:55I've seen the emoji, you know.

00:23:56Interesting.

00:23:57Who's sending you that?

00:23:59I am married.

00:23:59I mean.

00:24:00Okay.

00:24:01Yeah.

00:24:02Oh, what is that?

00:24:04Oh.

00:24:05What I wasn't prepared for was like the innards of the lobster.

00:24:09There's like green and black stuff in the lobster.

00:24:13It's so gross.

00:24:14Why is this a rich person food?

00:24:15It's disgusting.

00:24:16This is sort of how I de-stress.

00:24:20I'm already calmer.

00:24:21These are done for now, I think.

00:24:24Matthew, it's your power move to boil everything.

00:24:27Everything is boiled.

00:24:28I think.

00:24:28I don't know.

00:24:29We're not judging yet.

00:24:30I feel like at least it's been disinfected.

00:24:31Disinfected.

00:24:33You did a good job.

00:24:34Oh, thank you.

00:24:36I think my spring rolls look beautiful.

00:24:38Am I supposed to fry these?

00:24:39Yes.

00:24:40Yep.

00:24:40It's your recipe.

00:24:41It's up to you.

00:24:42I need to make a sauce.

00:24:43You do.

00:24:43I'm thinking oyster sauce.

00:24:44It just says sauce, so I took it a little bit worse.

00:24:47So you're like, we're going to use that.

00:24:49Yes.

00:24:50Glozell is throwing spaghetti against the wall.

00:24:52Glozell, are they done yet?

00:24:54It didn't stick to the wall, so it's not done.

00:24:56That's different than my nonna's.

00:24:58I feel like this side of the kitchen is way more kooky than this side of the kitchen.

00:25:04Yeah, I agree with you.

00:25:05Maybe let's just leave it like this.

00:25:06No, no, no.

00:25:08Look at Lee.

00:25:09She got whole dogs and potatoes.

00:25:11You know, I don't think that's going to be the worst dish.

00:25:13It's so weird.

00:25:14I was just thinking that exact same thing.

00:25:16It's called a spontaneous concoction.

00:25:19What is it supposed to be?

00:25:21Gravy?

00:25:23Wow, your eyes are freaky.

00:25:24What's wrong with my eyes?

00:25:25I don't know.

00:25:25I'm just getting other contacts.

00:25:26Yes, ma'am.

00:25:27The chicken looks more chicken-y.

00:25:29Than what?

00:25:29You know, when it comes out all pink and meat-looking?

00:25:31And now it looks like chicken?

00:25:32Oh, you mean it looks cooked.

00:25:33You're already teaching me terms.

00:25:35Thank you, chef.

00:25:37Okay.

00:25:37Five minutes on the clock.

00:25:39I want you guys to be play-day.

00:25:40What are you making there?

00:25:41Flying spaghetti.

00:25:43I mean, it is flying.

00:25:44Like, it's suspended.

00:25:45Yeah, for sure.

00:25:46Hidden wires or something over there?

00:25:48Like a magician?

00:25:48Yeah.

00:25:49A good culinary artist cannot tell.

00:25:52Never reveal your tricks.

00:25:52So this is really cool.

00:25:54It's like shells with cooked shrimp together in the same spot.

00:25:58I think he likes it.

00:25:59I think he's exciting.

00:26:00Look at that blue potato.

00:26:02I want to make food that leaves people awestruck.

00:26:06You got the color.

00:26:07Yellow, orange.

00:26:08I'll glitter this up.

00:26:09Glitter rack of lamb.

00:26:11Why?

00:26:12Why?

00:26:12I'm a glitter artist.

00:26:13Glitter artist?

00:26:15If I had known that was a thing, maybe I would offend one.

00:26:17Oh, yeah.

00:26:18Do that pipey right there.

00:26:19With the power of food dye, anything's possible.

00:26:22Oh, my God.

00:26:22It's like a potato sculpture.

00:26:24Oh, it's a duck.

00:26:25Yes.

00:26:26Grape leaves deserve to be beautiful.

00:26:28Edible glitter.

00:26:29Can you believe it that this exists?

00:26:31More glitter.

00:26:32I'm going to sprinkle that crap everywhere.

00:26:34Edible glitter is going to make my lobster pop.

00:26:36Why is everyone using food coloring of glitter?

00:26:39I mean, I've never had such a glittery using group of recruits before.

00:26:44I'm obsessed with this glitter.

00:26:47Oh, f***.

00:26:48Oh, yeah.

00:26:48Two minutes.

00:26:49I don't know if I have enough time to cut the meat.

00:26:51Ah!

00:26:54Oh, this is a madhouse.

00:26:57Oh, man, that has been sitting for quite some time.

00:26:59Are you so excited?

00:26:59I don't even know.

00:27:00You're excited?

00:27:01No, you are excited.

00:27:03You are excited.

00:27:04I don't, I'm...

00:27:05You are excited!

00:27:07Wait, are you microwaving a lobster?

00:27:09Yeah, should I not?

00:27:11One minute.

00:27:12Ah!

00:27:12Olive, come on!

00:27:14Why is she cutting?

00:27:14Right on the cooling rack.

00:27:1620 seconds.

00:27:17Make sure the plates look beautiful.

00:27:19It doesn't look like my drawing.

00:27:20Close encounters of the bird kind.

00:27:23This does not look appetizing.

00:27:2410, 9, 8, 7, 6...

00:27:29This looks really bad.

00:27:313, 2, 1.

00:27:33That's it, and you're done.

00:27:37That was exhausting.

00:27:38We made it.

00:27:40How you going?

00:27:40I'm a chef.

00:27:41That was the longest hour of my life.

00:27:44Are you preparing yourself mentally to do this tasting?

00:27:47Oh, my stomach already hurts.

00:27:49Oh, my God.

00:27:51Just like we say in Italy, mamma mia.

00:27:54Yeah?

00:27:54Are you ready to see who stole the show and who stopped the show?

00:27:58I did.

00:28:00Precious, coming up.

00:28:01Woo!

00:28:02Woo!

00:28:03Woo!

00:28:04Woo!

00:28:04I have for y'all some tantalizing Thai yellow curry.

00:28:08How did you make your curry?

00:28:09I didn't.

00:28:09It was already made.

00:28:10Well, I was going to say, that's actually not bad.

00:28:12I know.

00:28:13Well, I think these broccoli were cooked perfectly and then 60 minutes more.

00:28:18You know what I mean?

00:28:19Like, it's just...

00:28:20If I had left my dentures at home, this broccoli would be fine.

00:28:24Perfect, right?

00:28:25Yeah.

00:28:27Tug, come on up.

00:28:28That is a three-ring elephant ear burger with corny casserole.

00:28:33The patty's dry.

00:28:34You need fat.

00:28:35That's the first time anyone's ever said that to me.

00:28:38Wow.

00:28:39There's a lot here.

00:28:40You need to edit it down.

00:28:41Very little of it is good.

00:28:43Matthew.

00:28:43This is lobster, la bohème, and then there's broccoli, Roberto, which is just, you know,

00:28:49operatic broccoli.

00:28:50Did you taste it?

00:28:51No.

00:28:52Okay.

00:28:52Great.

00:28:53I bet you it's going to...

00:28:54Yep.

00:28:55It feels like sand.

00:28:56Oh.

00:28:57There's so many textures to this.

00:28:59That's talent.

00:29:00Yeah, yeah, yeah.

00:29:00The lobster is definitely cooked.

00:29:02But maybe overcooked?

00:29:03Maybe.

00:29:04Oh.

00:29:04I love the healthy component of all of this.

00:29:06So let's keep it that way, all right?

00:29:08That was right at the top of your list of things for this to be one.

00:29:11Yeah.

00:29:12Okay.

00:29:12Lee, tell us what you made.

00:29:14Okay, chicken fried steak with a lovely side of hot dog hash and fresh broccoli.

00:29:20Yep, yep.

00:29:21Do you need...

00:29:22A chainsaw?

00:29:23Yeah.

00:29:24You need a chainsaw.

00:29:26Well, there's definitely salt for this.

00:29:29The potatoes are burned on one side, raw on the other.

00:29:33And I've never heard of hot dog hash before.

00:29:35You've never met my mother.

00:29:37Well, that definitely will make your mama proud.

00:29:40I don't know if it would.

00:29:40Sorry.

00:29:42You got your work cut out for you.

00:29:44Yes, we do.

00:29:44Yeah.

00:29:45Thank you for reminding us.

00:29:47Kyle.

00:29:48There's some Tuscan salmon in there to just give you that taste of Tuscany.

00:29:51Doesn't your mom make this dish?

00:29:53My mom goes out to fish for salmon every morning, you know, next to the Duomo of the Brunelleschi.

00:29:58There's no salmon in Tuscany.

00:30:00There is no salmon in Italy, actually.

00:30:02It's amazing that there is so many things in this, and it's still bland somehow.

00:30:07I know.

00:30:07It's like that.

00:30:08It's amazing.

00:30:09It's amazing.

00:30:10Oh, my gosh, a compliment from Chef Gabe.

00:30:12It's amazing.

00:30:13I'm on top of the world.

00:30:16Mickey, come on up.

00:30:18This is candy pains, protein-packed patty and potatoes.

00:30:24Seasoning, you know, flavor, there is none.

00:30:26None.

00:30:27I get the whole raw idea, but this needs to be edible somehow.

00:30:31Right.

00:30:32It's a plate like this that makes people not like vegan food.

00:30:37Ricky!

00:30:38All right, all right, all right.

00:30:39Well, that is, dare I say, a duckstruction of a roasted duck with a marmalade glaze and

00:30:45mashed potatoes in the shape of a duck.

00:30:47But it's not duck, right?

00:30:49No, it's not duck.

00:30:50I can't cook duck in.

00:30:53What do I look, deranged?

00:30:54Yeah.

00:30:55Yep, that's it.

00:30:57I still don't know who to look at.

00:30:58Should I look at the duck or should I look at the...

00:31:00Just look at me.

00:31:01Okay.

00:31:04I think the yellow dye adds a real penestrian.

00:31:07It may not be edible, but it's avant-garde.

00:31:09Not too bad.

00:31:12Portia!

00:31:15So I have lamb gyro and veggie feta couscous with extra glitter.

00:31:21It is dry.

00:31:22I, I, I, I, I.

00:31:24Yeah.

00:31:24You need some mushroom in there, right?

00:31:25But hey, this couscous is not horrible.

00:31:29We're going to be covered with glitter forever.

00:31:32Saying you like it.

00:31:34Shinobi!

00:31:35I present you, poli, parkour, bahia.

00:31:39Oh.

00:31:40Woo!

00:31:41Woo!

00:31:42Woo!

00:31:43Woo!

00:31:44Woo!

00:31:44There you go.

00:31:45Okay.

00:31:46So if the clam is not open by itself, it's not cooked.

00:31:51Okay.

00:31:51I'm hoping they don't get sick.

00:31:54Maybe just stick to the rice.

00:31:55The rice is not cooked.

00:31:57It's not cooked.

00:31:58Yeah.

00:31:59Oh my God.

00:31:59It's not cooked.

00:32:00At all.

00:32:00I'm glad my rice turned to yellow though.

00:32:02It felt like a miracle happening.

00:32:04So I was excited for that small victory.

00:32:08Right.

00:32:09Chris.

00:32:10It's rack of lamb with mashed potatoes and carrots.

00:32:14Your rack of lamb is actually cooked fairly nicely.

00:32:18But you should have seared it first in a pan.

00:32:20Because what's happening now, this whole fat cap doesn't taste good.

00:32:24It doesn't feel good in your mouth.

00:32:26And this pink situation on the lamb makes the lamb look like it's raw.

00:32:30I realized that after I did it.

00:32:32We shall not be seeing any more food coloring, sparkles, glitter, or crowns adorning our food.

00:32:40I promise.

00:32:41Glozal, come on up.

00:32:42I made flying spaghetti.

00:32:44Flying spaghetti.

00:32:45I mean.

00:32:46What are we supposed to do with the raw?

00:32:49Okay, that's your veggies.

00:32:50That's my veggies.

00:32:51Yeah.

00:32:52This is not how you make spaghetti.

00:32:55Oh, oh, oh.

00:32:55Oh, no.

00:32:57Is there cinnamon in this?

00:32:58Yes, yes.

00:33:00Why?

00:33:01Some people like sweet spaghetti.

00:33:04I can't.

00:33:05I can't.

00:33:06This needs to be flying directly into the trash.

00:33:09We in Italy don't claim her at all.

00:33:12Can I change my ticket back home to tomorrow morning?

00:33:17This dish really troubles me.

00:33:19That troubles me.

00:33:20That it troubles her.

00:33:22We in trouble.

00:33:22Rebecca, come on up.

00:33:28I have for you backhand spring rolls.

00:33:32Woo!

00:33:33Whoa!

00:33:35And so it looks like the meat's not cooked because I put the pink into the meat, and so, but it's cooked.

00:33:40I like the creativity.

00:33:42You have the vision.

00:33:42You have the plan.

00:33:43But the sauce, this is just way too much.

00:33:46Like, all you get is screaming hot mustard.

00:33:49That's pretty much it.

00:33:50Bad sauce.

00:33:51Got it.

00:33:51Nick.

00:33:52Spaghetti and meatballs, Caesar salad, and some garlic bread.

00:33:55Caesar salad.

00:33:56Did you make the dressing?

00:33:57I did.

00:33:58You did.

00:33:58What did you put in it?

00:33:59I put some mayonnaise.

00:34:03I will say a lot of salad dressings start off with mayonnaise.

00:34:08Caesar salad isn't usually one of them.

00:34:10Yeah, but the pulpette, you know, they're not my nonna's pulpette.

00:34:13She would have her Tuscan license removed.

00:34:17That happened after the salmon.

00:34:20The texture is actually not horrible.

00:34:22You know, I saw, I saw, hold on.

00:34:24You can work with it, but it needs seasoning.

00:34:27Julia, it's your turn.

00:34:29I made you ganache, cheesy, pesto-y meal with a side of grilled eggplant.

00:34:35So this is gnocchi.

00:34:37These gnocchi are so dense.

00:34:39They feel like a potato that is not cooked.

00:34:42Yeah.

00:34:43Makes sense.

00:34:43But honestly, the pesto is the best part of this plate.

00:34:47Oh, thank you.

00:34:47Olive?

00:34:48I have a menu here.

00:34:50This is Hong Kong-style barbecue pork and bok choy over rice.

00:34:55And this is taro milk bubble tea.

00:34:58Enjoy.

00:34:59Yeah, thank you.

00:35:02Oh, this is really bad.

00:35:03Okay, got it.

00:35:04Oh.

00:35:05What is your pork seasoned with?

00:35:07With, um,

00:35:09I think I'm going to go back to the taro.

00:35:11Oh, yeah.

00:35:11Um, tea.

00:35:13You at least can keep the watercolor.

00:35:15I mean, the watercolors are beautiful.

00:35:17This is really nice.

00:35:18Yeah.

00:35:19I know.

00:35:19All right, come on up.

00:35:21So I made you some jerk chicken plantain.

00:35:23And I got rice and peas.

00:35:25Jerk gonna spice up your life.

00:35:26Damn, damn, and Gabe, I hope you can handle the spice.

00:35:29Your rice gave up years ago.

00:35:31Yeah.

00:35:31Your chicken gave up years ago, too.

00:35:34Yeah.

00:35:34But I hope it's flavorful.

00:35:37Oh, whoa.

00:35:38Oh, wow.

00:35:39There's quite the journey that my mouth is going through right this second.

00:35:42That's a hard bird waiting to happen.

00:35:44I guess you can't handle the spice.

00:35:45Oh.

00:35:46I'm sorry.

00:35:47No, you don't need to apologize.

00:35:48There's no need.

00:35:49Don't be sorry.

00:35:50I'm not crying.

00:35:51I'm just saying.

00:35:51All right, recruits, we can truly see why each one of you are here.

00:35:59We feel like we need to see a little bit more from each one of you.

00:36:03So we are giving you guys another chance to impress us.

00:36:07All right.

00:36:09For our first main dish cook, Chef Gabe and I are going to show you how to make a winner-winner

00:36:18chicken dinner.

00:36:19Yeah.

00:36:20All right.

00:36:21Oh, my God.

00:36:22Step on over.

00:36:23Get on in.

00:36:24Get on in.

00:36:24Let's go.

00:36:25All right, recruits, I'm going to show you how to make polo impadella chicken with a pan sauce.

00:36:31And I am going to show you how to make roasted cabbage steaks with a farro side dish.

00:36:40I'm going to talk about some housekeeping.

00:36:43I call this my thank you for coming bowl.

00:36:45Anything that would go in the garbage can.

00:36:47Our knife, pinch it between our thumb and forefinger and the other three fingers downtown.

00:36:55Do not put your finger out like this.

00:36:58I will color it red.

00:37:01Mise en place.

00:37:02It literally means put in place.

00:37:06That means your prep work.

00:37:09Oh.

00:37:10So, chicken here.

00:37:11We're going to start with the back.

00:37:13You kind of want to pull it up.

00:37:14You can kind of hear it.

00:37:16Here you go.

00:37:17Uh-oh.

00:37:17It's popping out.

00:37:18Not to that.

00:37:19Take your knife, going down in the middle.

00:37:22It should be a very clean cut, right?

00:37:24And this is the breast.

00:37:25So, you're not cutting through the bone, just the joint.

00:37:29You're cutting through the joints.

00:37:30Yes.

00:37:31You don't cut through the bone, you cut through the joints.

00:37:32So, we're going to make an Italian marinade called sermoglio.

00:37:35Ooh.

00:37:35Sermoglio can be actually used.

00:37:37Say it again.

00:37:38It might be a little hard to learn from Chef Gabe, though, because there's a lot to look

00:37:42at.

00:37:43Extra virgin olive oil.

00:37:44We're going to do a lemon.

00:37:45Salt.

00:37:46Pepper.

00:37:47Dried oregano, which I love.

00:37:49Parsley.

00:37:50Whisk everything up.

00:37:51Take the breast.

00:37:52This is going to marinate for 30 minutes.

00:37:55Let's talk cabbage.

00:37:57Cut slices or steaks.

00:37:59Garlic powder, onion powder, and smoked paprika.

00:38:03Add oil to this until it kind of makes a little bit of a paste.

00:38:07My paintbrush.

00:38:08We're not Picasso.

00:38:09We're just painting the house.

00:38:11Now, let's talk salt.

00:38:12It turns the volume up on flavor.

00:38:15We take this to the oven for 15 minutes.

00:38:18Now, it's time to get our breast cooked.

00:38:22You want to use this.

00:38:23A saute pan.

00:38:24The reason is that the edges are allowing for the water, the moisture to actually leave,

00:38:29and so you get that crispy, nice sear.

00:38:31Coat the pan, and you're going to do skin down from your side out.

00:38:36Do you hear rambunctious applause like Taylor Swift is in the house?

00:38:41If you don't hear that your pan is not hot enough, wait.

00:38:46Butter, some garlic cloves, rosemary, and some fresh sage.

00:38:50I'm going to shower the chicken.

00:38:52Now, at this point, we're going to move this into the oven.

00:38:55The idea of the oven, open it and shut it quickly.

00:38:59Until it reaches a temperature of 155.

00:39:02Let's talk about how to cut an onion.

00:39:04Cut off the stem end right through the hairy end.

00:39:09We're going to slice the onion.

00:39:12All these slices need to be the same size.

00:39:16Why?

00:39:18So they cook evenly.

00:39:19Right, size does matter.

00:39:21Oop!

00:39:22One time through the middle, and then we start going downtown.

00:39:27It's not burning your eyes?

00:39:28No.

00:39:29If you have a sharp knife and you use this technique, it breaks the fewest cells and your eyes don't cry.

00:39:34Celery.

00:39:35Cut it in half the long way, then downtown.

00:39:40This guy, fennel.

00:39:41Similar to how we would cut an onion.

00:39:43Have this little pot.

00:39:45I'm giving it a decent coating of oil.

00:39:48My onions, my celery, and my fennel.

00:39:51Garlic.

00:39:52Put your garlic clove right on the edge of your board.

00:39:54Your knife right on top of it.

00:39:56Whack it.

00:39:57Whoa.

00:39:57Ooh.

00:39:57Crushing garlic, crushing anything.

00:40:00That's Candy Paine's language.

00:40:02Add my garlic, so now farro goes in.

00:40:05What the heck is a farro?

00:40:06A farro?

00:40:07A fairy.

00:40:08Farro is a grain.

00:40:10It's an ancient Italian grain.

00:40:12We are going to add two cups of stock.

00:40:15Bay leaf and thyme bundle.

00:40:17What I need to do with this liquid is BTBRTS.

00:40:21Bring to boil, reduce to simmer.

00:40:24What's going to happen now to the chicken?

00:40:26We need to rest.

00:40:28If I cut that chicken right away, all those juices run out onto your cutting board, and

00:40:33then you are left with dry, tough, sad pieces of protein.

00:40:37So we let them rest in there.

00:40:39In the meantime, we're going to teach you how to make a pan sauce.

00:40:42So we're going to do one shallot, take our wine just a bit, Dijon mustard, a little bit

00:40:47of butter, and you start like kind of incorporating the butter.

00:40:50And this is the sauce.

00:40:51Let's play.

00:40:51Our cabbage stick.

00:40:53Farro.

00:40:54Let it fall right off the tip.

00:40:57Slice it diagonally.

00:40:59Move it on the side.

00:41:01And then you got the sauce.

00:41:02That's it.

00:41:04All right, you guys, come on up.

00:41:06The chicken is so moist.

00:41:09Oh, my gosh.

00:41:10Recruits, you guys have 60 minutes to replicate our winner, winner, chicken dinner.

00:41:19Give your time to our staff.

00:41:20Here we go.

00:41:22Let's go, everyone.

00:41:26Let's be moving with purpose.

00:41:28Uh-oh.

00:41:29Now I've done it.

00:41:31What a clown.

00:41:32All right.

00:41:32These will be interesting, Ann.

00:41:34I know.

00:41:34Oh, shoot.

00:41:35I just did it.

00:41:36The yellow girl.

00:41:37Where the hell's the garlic?

00:41:38And away we go.

00:41:39I want to see people butchering chicken within the next two minutes.

00:41:43Hello, chicken.

00:41:44I don't want to get chicken all over my diamond.

00:41:46Let us begin the operation.

00:41:47Oh, you're cold.

00:41:48The stuff's breaking down the chicken.

00:41:50It's like that leg, that thigh, that wing and that breast.

00:41:53This chicken needed Botox.

00:41:55It's got too much skin on it.

00:41:56The chicken doing a full split.

00:42:01Yeah, baby.

00:42:02They're actually much calmer than I thought they were going to be.

00:42:05Are they?

00:42:05I'm not calm.

00:42:06That's a problem.

00:42:07Based on the baseline, I'm pretty worried that this is not going to go as planned, especially

00:42:12when it comes to butchering those birds.

00:42:14I'm going to open you up.

00:42:15Sorry, girl.

00:42:15I'm all up in your area.

00:42:17Do chickens go to heaven?

00:42:18Because I am hoping and praying this chicken is up there happy and not even worried about

00:42:22what I'm doing to his body that was left behind.

00:42:25I'll pop the hips.

00:42:26I think I'll pop the hips.

00:42:28Oh, okay.

00:42:30Yeah, baby, it's all.

00:42:31Oh, my God.

00:42:32Isn't that fine, crush?

00:42:34Ooh.

00:42:34I've never even seen a raw chicken.

00:42:36When I cook for my children, all we cook is chicken nuggets.

00:42:39So I would say that I'm the chicken nugget queen.

00:42:43Completely different experience.

00:42:44And this is not a chicken nugget.

00:42:46This chicken is reminding me too much of, like, a human body.

00:42:49And every time you crack a bone, I'm just like, no, I just, it's just too, like, personal.

00:42:53You know, because, like, I have a body too.

00:42:54And I just, I would never want that done to me.

00:42:57This is just not working for me.

00:42:58What is that?

00:43:00Is that a breast?

00:43:01Is that a breast?

00:43:01I have this breast, too.

00:43:03What is the skin?

00:43:03What did you do with the skin?

00:43:04I think I might have, I tried really hard, I promise.

00:43:07Okay, all right.

00:43:08Let's go.

00:43:08Come on, Mortal Kombat.

00:43:10Fatality.

00:43:11Oh, I heard that.

00:43:13I do feel a little bit of a ninja right now.

00:43:15I mean, I know I got the outfit and everything, but now I got the Sharpie Sharp and it's doing

00:43:18the cutty cut.

00:43:19There it is.

00:43:21Oh, I feel like a horror movie right now.

00:43:24Or a lady giving birth.

00:43:26I don't know what I'm doing.

00:43:27Mickey, how are you feeling about having that chicken in front of you?

00:43:30You're a vegan.

00:43:30I'm very used to dislocating arms, so I think I'm going to be a pro.

00:43:34I think Mickey is going to go in Anne's team, okay?

00:43:40Because I don't want to have an arm dislocated by the end of this.

00:43:44Are you going to wrestle the chicken?

00:43:45Yes.

00:43:46Coming to the ring, the worst cuts in America welcomes Candy Payne.

00:43:52Oh, it's cracking.

00:43:53Things are cracking.

00:43:54Breaking down a chicken, similar to breaking down a person.

00:43:59Oh my gosh, that's crazy.

00:44:02I felt a crack.

00:44:03Yeah, you can feel that, right?

00:44:05I always find meat cutting fun.

00:44:07It's like, ugh.

00:44:08Doesn't it make you feel like a badass?

00:44:10Yeah.

00:44:11Something else just crap.

00:44:13Bone breaking.

00:44:13There we go.

00:44:15Yeah, delightful.

00:44:16Ah!

00:44:17It's a horror movie.

00:44:18They keep chopping up birds.

00:44:20Feel your chicken.

00:44:21Which breast is better?

00:44:22Is that a bone or is that your tindy?

00:44:24I don't know.

00:44:24It's a madhouse!

00:44:26A madhouse!

00:44:29I don't do the gloves well.

00:44:31Lee, how are you doing, Lee?

00:44:32I'm wrestling with this glove.

00:44:34Okay.

00:44:34You have to go.

00:44:3650 minutes and you don't even have your gloves on.

00:44:38Oh, forget it.

00:44:40Lee, both gloves.

00:44:41Well, come help me put it on then.

00:44:43The clock's ticking.

00:44:44Come on, come on, come on.

00:44:46Here you go.

00:44:48Why didn't you tell me how to do that when we were doing this?

00:44:50Demo.

00:44:50Because I didn't need to, but you do.

00:44:52How can I learn how to cook if they haven't taught me how to put gloves on?

00:44:56Blow on it.

00:44:56Blow on here.

00:44:57Blow on here.

00:44:57And move the hands.

00:44:58I'm here to just teach you how to cook, not how to just leave.

00:45:01Blow again and move the hands.

00:45:03Blow on here.

00:45:03Go, move the hand in.

00:45:05I don't even know.

00:45:06This is not even cooking one-on-one.

00:45:07This is just surviving at this point.

00:45:10Go, move the hand in.

00:45:18Where are you, chicken breasts?

00:45:20Turn it over.

00:45:21That's the spine.

00:45:22There are the breasts.

00:45:23Oh!

00:45:23The recruits have 60 minutes to replicate a chicken dinner.

00:45:28And I feel sad for the chicken.

00:45:30Go, move the hand in.

00:45:31There you go.

00:45:33Get the chicken going.

00:45:34All right.

00:45:34Marinate.

00:45:35Marinate.

00:45:36Marinate.

00:45:37Getting ready to marinate.

00:45:40Marinate.

00:45:42Yes, very good.

00:45:43Found the bone.

00:45:44Well, this is supposed to be the breast.

00:45:46Oh, this is interesting.

00:45:47Now you make the marinate.

00:45:48How important is this in the big scheme of things?

00:45:51When I'm selecting the recruits for my team, this is what I'm looking for.

00:45:55Clean stations.

00:45:55Let's clean this up.

00:45:56What are you doing?

00:45:57Where is your dirty tub?

00:45:58I'm looking for organization.

00:46:00Where is my bundle I just made?

00:46:02I just made it.

00:46:04Multitasking.

00:46:05Oh, where's the chicken section?

00:46:06But I also need garlic.

00:46:07I should just go back and do the fair route.

00:46:09And then, you know, follow directions.

00:46:10Okay, where's my notes?

00:46:12Chef, I'm lost.

00:46:13Now you do the marinate.

00:46:14In a bowl.

00:46:16I don't know how to use this.

00:46:17Ow!

00:46:19This is hard.

00:46:21Kyle, open it.

00:46:22Put it cut side down.

00:46:25Ow, f***.

00:46:26Oh, my God.

00:46:27Let's use these big gymnast muscles.

00:46:29The lemon's this big.

00:46:30My muscle's this big.

00:46:31This should not be hard.

00:46:33And I cannot squeeze that lemon.

00:46:35You're doing it wrong.

00:46:36It's upside down.

00:46:37The shape is like that.

00:46:38The juice comes out of the bottom.

00:46:40It doesn't come out from the top.

00:46:42Oh, it's more squeezy.

00:46:43You have to squeeze it this way.

00:46:43Well, that was embarrassing.

00:46:45Try it out.

00:46:45See how it works?

00:46:46See, I still got to use my big strong muscles.

00:46:4845 minutes to go, everyone.

00:46:52Precious is like running track.

00:46:53My ring should be closed on the watch at this point.

00:46:56Like, call me Usain Bolt, if you will.

00:46:58You should be marinating the chicken right now.

00:47:02Why are you wearing gloves to cut parsley?

00:47:05We got to put a bell on Chef Anne.

00:47:08Because she just shows up out of nowhere.

00:47:11Red fingers!

00:47:12Oh, look.

00:47:13It's like Christmas with your nail.

00:47:14I'm painting my finger red.

00:47:16Close out.

00:47:17Choke up on your knife.

00:47:18Choke up.

00:47:19Choke up.

00:47:19This is not choking up.

00:47:21Choke up.

00:47:22I don't know these fancy words.

00:47:24Hinch the blade and the other three fingers on the handle.

00:47:27Trust me, I'm choking.

00:47:28You have your chicken in the marinade yet?

00:47:30I ain't got nothing or nothing.

00:47:31No, you got to hurry up.

00:47:33Too lemony.

00:47:33Oh, come on, skin.

00:47:34Stay on.

00:47:35I zested my finger.

00:47:36It's part of the process.

00:47:37Get your chicken in there.

00:47:38Let's move it along.

00:47:39There you go.

00:47:39Okay.

00:47:40Now, job.

00:47:40Clean your board up and move on to cabbage.

00:47:42Go, go, go, go, go.

00:47:43I got to go faster.

00:47:44We have our work.

00:47:46I don't know what's going on here.

00:47:47Look at that.

00:47:48Kari, your board gives me stress.

00:47:51I just am aghast or in shock over the state of his station.

00:47:59It was like piled high with stuff.

00:48:03Stuff that were dirty dishes, stuff that were, you know, scraps of things.

00:48:08They're cooking.

00:48:09It looks like a garbage dump.

00:48:10That's not cooking.

00:48:11That's like an episode of Hoarders.

00:48:13Food Hoarders.

00:48:14Coming soon to Food Network.

00:48:17Cabbage should be starting.

00:48:18I've seen many things before, but a cabbage is not one of them, actually.

00:48:21Is that cabbage?

00:48:22Oh, onion.

00:48:23All right.

00:48:24Are we working on onions now?

00:48:25Is your cabbage in the oven?

00:48:27Oh, thank you, chef.

00:48:28Okay, cabbage.

00:48:30This is garlic powder.

00:48:31Do I do just one of these?

00:48:32Garlic powder.

00:48:33See the spices.

00:48:34Thinking I added a little bit too much paprika.

00:48:37That was like the whole tub.

00:48:38My wife's Hungarian.

00:48:39She loves paprika.

00:48:40I'm not.

00:48:41As we say in the circus, the show must go on.

00:48:43Let's see what happens.

00:48:45Meet the house.

00:48:45I get in the oven.

00:48:47There's a little pool in that one.

00:48:48That house has a pool.

00:48:53That is quite disgusting.

00:48:54Chris.

00:48:55Yes.

00:48:55Did you put paprika in there?

00:48:56It doesn't look like it.

00:48:57Oh, paprika.

00:49:00The man who is all about the colors and all that, like, forgets the color.

00:49:04Yeah, exactly.

00:49:05Did you just see?

00:49:06Oh, that paprika made it so pretty.

00:49:09You know, it's a very stressful competition and everything, but this was my moment of zen.

00:49:14You know, I'm feeling a little bit of a Bob Ross over here and just trying to make some happy little cabbages.

00:49:18Going into the oven.

00:49:21I feel like this is like an acrylic painting technique.

00:49:24Olive.

00:49:25Yes.

00:49:25How about a brush?

00:49:26I cannot find a brush.

00:49:28A true artist uses whatever medium is available.

00:49:31I find it inspiring.

00:49:33What can I use to turn it over?

00:49:35How do you even open this?

00:49:36Oh, my God.

00:49:36I forgot to put it on the other side.

00:49:38Shh.

00:49:39Don't tell.

00:49:39She did not see me just do that.

00:49:41All right, Ricky, come on.

00:49:43Paint, like, aggressively.

00:49:44Paint aggressively.

00:49:45You got it.

00:49:45Be aggressive.

00:49:47Be, be aggressive.

00:49:4830 minutes.

00:49:49Everybody should be cooking chicken.

00:49:52Where's my salt?

00:49:53Oh, hey, girl.

00:49:54We're getting serious here.

00:49:56You know it's not great, but it'll do.

00:49:58Okay, chicken's gonna go down.

00:50:00Just like your days in the circus, listen for the clap.

00:50:03Oh, yes.

00:50:04Clap for me, baby.

00:50:05I love it.

00:50:05Wow.

00:50:06That's the sound it's supposed to make.

00:50:07Yeah, baby.

00:50:08Yeah, okay.

00:50:09That's the sound of some cooking.

00:50:10Sizzle.

00:50:12Yeah.

00:50:13Okay.

00:50:14Be careful.

00:50:15Oh, I didn't sear my chicken.

00:50:16They wanted you to sear it before you put it in the oven, but I forgot to sear it, and I

00:50:22already had mine in the oven.

00:50:24Yeah, that ain't good.

00:50:28Oil is going everywhere.

00:50:30I might as well have been to fry a chicken, because why am I frying my own arm?

00:50:34There's a lot going on.

00:50:36It's like you put me in a physics class, and I never got through fourth grade.

00:50:40Oh, my God.

00:50:41Hook it.

00:50:43I almost cut myself.

00:50:45I don't understand the motion thing.

00:50:48Oh!

00:50:50Finding this extremely challenging.

00:50:51Okay.

00:50:52Well, it started strong, just like my hopes and dreams.

00:50:55We are making quite the fool of ourselves.

00:50:59That did not seem like I thought that right.

00:51:01I am very afraid of large knives in the kitchen.

00:51:04They just kind of freak me out.

00:51:06It's not going well.

00:51:07It's not going well.

00:51:08Juggling knives, absolutely no problem.

00:51:12But getting them close to my fingers in a fast motion, that's a little scared.

00:51:15I'm doing something wrong here.

00:51:17I'm very afraid that I'm going to hurt my money makers.

00:51:20It's not going great.

00:51:21Oh, chef.

00:51:22I'm doing it.

00:51:23Oh, my gosh.

00:51:24Ninja skills.

00:51:25Is that right?

00:51:26I feel like I'm kind of accidentally doing it right.

00:51:28No.

00:51:28I mean, no.

00:51:31Shinobi, slide your knife through.

00:51:33Thank you, ma'am.

00:51:34Thank you, chef.

00:51:35This feels like a jungle.

00:51:36I've been on safari before.

00:51:37We need David Attenborough to come on out and narrate this.

00:51:40And here we have the most incompetent chefs in the homeland creating their meal.

00:51:45Let's get it going.

00:51:46Let's get it going.

00:51:47It is believed that only five out of the 16 will survive.

00:51:50Boom, boom, boom, bang.

00:51:52Oh, I'm doing the knife badly.

00:51:53Bang, bing, boom, boom.

00:51:56Okay, got some fennel.

00:51:57I'm going to hit you, girl, like you didn't do anything wrong.

00:52:01Ha!

00:52:02Hell yeah.

00:52:03You could be more badass.

00:52:05My grandma could do that.

00:52:06Come on.

00:52:07I thought that was better.

00:52:09Boom.

00:52:09She was better.

00:52:10Yes.

00:52:11I'm making what?

00:52:12The pharaoh.

00:52:13Oh, I didn't even know what pharaoh was.

00:52:15I thought pharaoh from Egypt.

00:52:17I'm to make this pharaoh concoction.

00:52:19I got pharaoh, fennel.

00:52:21I feel pharaoh.

00:52:22I don't know what's happening at this point.

00:52:24I don't know.

00:52:25I don't know.

00:52:25How much pharaoh?

00:52:27God, I don't know what's happening.

00:52:28I'm panicking.

00:52:29I don't know what's going on, to be quite honest.

00:52:32Like, I need to get it together.

00:52:33I'm freaking out.

00:52:34Why?

00:52:35Yes, exactly.

00:52:36Okay.

00:52:37Let's do this.

00:52:38Let's flip the script on these pans.

00:52:40I don't like you guys sautéing on a back burner.

00:52:41Okay.

00:52:42This burner is super tiny.

00:52:43Too much.

00:52:44No, it's super tiny.

00:52:45So maybe go on a bigger burner.

00:52:46Remember to use this.

00:52:47See?

00:52:47You're not lost.

00:52:48You just needed some attention.

00:52:49Some chef and mama love.

00:52:52I think I just did something wrong.

00:52:53I need to belly dance some of these jitters out.

00:52:55Sing something that I can dance to.

00:52:59That was great.

00:53:04I feel so much less stressed.

00:53:0650 minutes.

00:53:07Put the chicken in the oven.

00:53:09Hot.

00:53:09Are you kidding me?

00:53:11It's over here.

00:53:12Move, move, move, move, move.

00:53:14Um, I have nowhere to put it in the oven.

00:53:16Okay, don't let it down.

00:53:17Hot, hot, hot, hot.

00:53:18Very hot, hot.

00:53:20Ow.

00:53:20Just back in here.

00:53:21I'm looking at my chicken, and I realize I didn't sear it.

00:53:25I had to do it kind of backwards because I forgot a step.

00:53:29Ugh.

00:53:30Uh.

00:53:30This is the way a pan's supposed to go into the oven.

00:53:32This is the way mine's in the oven.

00:53:34Chanel B.

00:53:35Kind of just, like, tipped over.

00:53:36I'm seeing oils coming out.

00:53:37It's going on the bottom.

00:53:38There's smoke all over the first half.

00:53:41I go.

00:53:41Why is that oven doing that?

00:53:43Um, because probably there's oil all over.

00:53:45Apparently, homeboy over here picked the biggest pan.

00:53:48I can't change him out right now.

00:53:50It's time to go.

00:53:50Nope.

00:53:52Mine's not done.

00:53:52I have to, um, saute these first before the farro.

00:53:55When I started my farro, what did I do with those?

00:53:58Remember when I go to the gym?

00:53:59What do I do?

00:54:00Uh, you work out.

00:54:01And what do I do?

00:54:02Oh, you make them sweat.

00:54:03Oh, thank you.

00:54:05Okay.

00:54:05How are we doing?

00:54:06Chef, how do you think this is sweating?

00:54:07Because I'm sweating a lot right now.

00:54:09Yeah, I can see that.

00:54:11They're sweating better than that.

00:54:12Am I done?

00:54:12Yeah, I think you are.

00:54:13All right.

00:54:14What about your chicken?

00:54:14It's in the oven.

00:54:15What's the temperature of our chicken right now?

00:54:18I should go check.

00:54:18Where'd my thing go?

00:54:19My thermometer.

00:54:20Why is this oven open?

00:54:21I'm trying to measure the temperature.

00:54:22Okay, but take it out.

00:54:23It is very important that the recruits keep the oven closed.

00:54:28Carrie, close the oven.

00:54:30I mean, this is not crazy science.

00:54:31The oven needs to be closed for the food to cook.

00:54:34If your cabbage is burning, it's probably done.

00:54:37Pull it out.

00:54:37I was going to pull it out.

00:54:37Well, open the oven, take it out, and close the oven again.

00:54:41Shut the oven early up.

00:54:43Oh, thank you.

00:54:45I'm pretty sure I showed them this, but maybe I did it.

00:54:48I don't know.

00:54:49I have to roll back the tapes.

00:54:51The idea of the oven.

00:54:52Open it and shut it quickly.

00:54:54Yes.

00:54:55See?

00:54:55Take directions.

00:54:56Your farro should be well underway by now.

00:54:59Did you just dump the farro on?

00:55:00I don't even remember.

00:55:01Why is there so much liquid in this?

00:55:04Oh, no.

00:55:05This is very sad.

00:55:06I'm stirring it.

00:55:07I'm stirring it.

00:55:08Nothing's changing.

00:55:09Nothing's happening.

00:55:10My farro is not cooking.

00:55:12I was waiting for it to come to a boil, but I was looking at the wrong one.

00:55:15I burned myself.

00:55:19It's okay, girl.

00:55:20It's okay.

00:55:21At this point, I don't know if I'm going to survive until the end of this.

00:55:23I done burned every part of my body.

00:55:26You're suffering for your crap.

00:55:28Sacrifices.

00:55:29Got to make them.

00:55:29See, this shows I want to be here so bad.

00:55:31I know it dies.

00:55:32You have 10 minutes.

00:55:33Time is running out.

00:55:35There seems to be so much that I haven't done yet.

00:55:37Oh, I have the Geddes chicken in the oven.

00:55:40I am worried about getting my chicken cooked all the way through.

00:55:43Olive, what are you doing?

00:55:44Shut the oven.

00:55:45It does not close.

00:55:47Every second counts.

00:55:48I have to close the oven door.

00:55:49Olive, shut it.

00:55:50I have no idea what I'm going to do.

00:55:52Make a decision or shut the oven while you do.

00:55:55Help me.

00:55:56Shut the oven.

00:55:58Um.

00:56:00Eight minutes.

00:56:01Oh, my gosh.

00:56:01Food is supposed to rest.

00:56:02I need to rest.

00:56:03I'm the one that's tired.

00:56:04My mascara, is it running?

00:56:05Olive, get that in.

00:56:06It does not close.

00:56:08Okay, I'm going to move this outside.

00:56:09I transfer my cabbage to a smaller tray.

00:56:12There we go.

00:56:13Farro should just about be done.

00:56:16Farro.

00:56:17Eh.

00:56:20I forgot to make the farro.

00:56:22Hopefully.

00:56:23I can do that in time.

00:56:24It would be 150.

00:56:26Yeah, I'm calling it good.

00:56:27It got to the temperature.

00:56:28It looks very pink.

00:56:29It's 135.

00:56:30Cut it up to make sure it cooks.

00:56:31You cut your chicken.

00:56:33It's because I was worried it was going to be raw, and I didn't want to serve you raw food.

00:56:37I know.

00:56:37I'm being resourceful under pressure.

00:56:40All right, well, let's start making that sauce.

00:56:42Yeah.

00:56:43Wait, which sauce?

00:56:45Um.

00:56:46Kyle, what are you making?

00:56:47A pan sauce?

00:56:48Not in a bowl.

00:56:50Why does it call a pan sauce?

00:56:51Got it.

00:56:52In the pan.

00:56:53That's it.

00:56:54That's what I'm talking about.

00:56:55Bubble, bubble, boy.

00:56:56I'm in trouble, or I will be in trouble.

00:56:58Come on, let's go.

00:56:58All right, let's go, you guys.

00:57:00Three minutes.

00:57:01It's not going to be ready.

00:57:02My farro isn't cooked.

00:57:04Farro, I tried so hard to take care of you.

00:57:07We really could have had something special in life, but I feel like I've let you go to a bad place.

00:57:12Okay, something's done.

00:57:13What do I have in the oven?

00:57:15My first chicken.

00:57:16It's a little bland, but I like my food bland.

00:57:19Come on, guys, let's plate.

00:57:23Let me see if I can get creative with this.

00:57:25So I'm looking at my plate, and I feel like there's something missing.

00:57:29I want to make it pretty.

00:57:30Look, I'm making my plate super pretty.

00:57:32So I grab some paprika and sprinkle it around, and I think it looks fabulous.

00:57:36Ann is going to love this.

00:57:39Shinobi, why are you cutting the chicken lengthwise?

00:57:41Sorry, Chef.

00:57:42Too late.

00:57:43I didn't cook the farro.

00:57:44I noticed some kitchen tools that we can plug in.

00:57:47I'm hoping there's a time machine we can plug in, because I definitely need one.

00:57:51Can I still make something delicious?

00:57:5330 seconds.

00:57:54Ah, we're almost there.

00:57:56I got to make it look good.

00:57:57If I had glitter, I'd put it on.

00:58:00Five, four, three, two, one, a big handle.

00:58:06Yeah!

00:58:06That was crazy.

00:58:11So stressful.

00:58:13Man, I am exhausted.

00:58:20Salmonella, folks.

00:58:21It's what's for dinner.

00:58:21Are you ready for a chicken dinner?

00:58:24If I was a chicken, I would have crossed the road.

00:58:27All right, let's go taste this.

00:58:29I love it.

00:58:32All right, Lee.

00:58:33Come on up.

00:58:34Please, please be kind.

00:58:37Oh.

00:58:39How did it go, Nhi?

00:58:40I remember feeling like, oh, a lot.

00:58:45I just inhaled a farro.

00:58:47Did you even cook the farro?

00:58:49No.

00:58:49You didn't cook the farro, did you?

00:58:50It's like birdseed.

00:58:51And the same with the cabbage.

00:58:53It's not good.

00:58:54But the chicken is, like, kind of okay.

00:58:55Not butchered well, but it's moist.

00:58:58Yeah.

00:58:59Kidding!

00:58:59I'm going to tap dance now.

00:59:02Kid!

00:59:03I'm not confident at all.

00:59:04I'm hoping some sort of just black hole swallows them up and then they won't have to taste it.

00:59:10Oh.

00:59:11Wow, it's cabbage crudo, huh?

00:59:14The sear on the chicken, non-existent.

00:59:17The salt on the chicken, non-existent.

00:59:20Very bland.

00:59:20This plate of food is a victim of nerves, time, and confusion.

00:59:26That's pretty accurate.

00:59:27All right, Julia.

00:59:29All right.

00:59:30My heart is beating so fast.

00:59:33I feel like across the board there could have been more salt everywhere.

00:59:36Yeah.

00:59:37The chicken is a little overcooked.

00:59:39Overcooked?

00:59:39Right?

00:59:39But there was enough flavor in it.

00:59:42The far is a little al dente.

00:59:44Al dente.

00:59:45It seems like a very, like, Italian cool word.

00:59:48And they used it in my food.

00:59:49A little too much al dente.

00:59:50You need another five minutes.

00:59:52You know what I mean?

00:59:53Kyle?

00:59:54Okay.

00:59:55Chicken looks boiled.

00:59:57You didn't sear it enough.

00:59:59So what you get is this, like, very hospital-looking piece of meat.

01:00:02He's not wrong.

01:00:04I've sung in a hospital before, and it looked like the chicken they gave me.

01:00:08There is no flavor in it.

01:00:10Mickey, come on up.

01:00:12All right.

01:00:13So the far was actually cooked.

01:00:14It actually seems seasoned.

01:00:17But chicken bottom is actually overcooked, and the top is raw, which is amazing.

01:00:21What a great cook that can burn it and have it raw in the middle.

01:00:26That's very complicated.

01:00:27It seems hard to do.

01:00:28All right, Ricky.

01:00:29Yes, indeed.

01:00:30All right, welcome home.

01:00:31Right on time.

01:00:32Wow, now that's a brown piece of chicken.

01:00:34Yeah.

01:00:34I was butchering the chicken.

01:00:35Felt like a murderer.

01:00:36No, but you did actually a pretty fairly decent job.

01:00:39You butchered it very well.

01:00:40Almost as well as I butchered my comedy career.

01:00:43It's a good improvement from the chicken that you gave us.

01:00:46Yeah.

01:00:46I mean, like, night and day.

01:00:47There is no salt on this, though.

01:00:49Copy.

01:00:49And there is no salt in the farro as well.

01:00:51I'm not very salty.

01:00:52What can I say?

01:00:53No, but you need to be.

01:00:54Glozelle?

01:00:55Cluck, cluck, cluck, cluck, cluck, cluck, cluck, cluck, cluck, cluck, cluck, cluck, cluck, cluck, cluck, cluck, cluck, cluck, cluck, cluck, cluck, cluck, cluck.

01:01:01Glozelle, are you for real?

01:01:04Oh, oh, my God.

01:01:06All right.

01:01:07Um, right away, the first thing I'm seeing is a very neatly plated food.

01:01:12I'll take that.

01:01:13It's a departure from what we saw before, from your flying spaghetti, you know?

01:01:16I can tell already your cabbage is not even close to being cooked.

01:01:20You didn't sear the chicken, did you?

01:01:22Did you sear it?

01:01:23Yeah?

01:01:23No.

01:01:23So you just put it in the oven when you do that.

01:01:26The skin doesn't become crispy, and then the whole chicken just becomes dry.

01:01:30I'm feeling like I'm about to go out of boot camp.

01:01:34Chris.

01:01:37The farro is undercooked, and so is the cabbage.

01:01:41The chicken is burnt.

01:01:43I love the color black, but I don't want it served burned food.

01:01:46But you actually butcher it, and, like, it's really well done.

01:01:49I loved learning how to butcher.

01:01:51Now we need to learn how to cook it.

01:01:53All right.

01:01:54All right.

01:01:55Olive.

01:01:56Once upon a time, I was the one.

01:02:00Worst cook in America.

01:02:02Life is a stage.

01:02:04I'm embracing my spotlight energy.

01:02:06Maybe not the worst.

01:02:08But definitely one of the worst.

01:02:10I'm hoping they won't notice there's no farro.

01:02:13It seems we're missing something in the farro, like the farro.

01:02:16She notices.

01:02:17I noticed I haven't started, so I didn't want to put something that's inedible.

01:02:22I continue working on the cabbage, which is still not good.

01:02:26Is the chicken okay?

01:02:27It's dry.

01:02:28You didn't baste it.

01:02:29Did you put any herbs and butter and garlic in it?

01:02:31Uh, herb bath.

01:02:33You did?

01:02:33Hey, well, maybe it was more a quick shower.

01:02:36If the time machine is working, I might disappear.

01:02:41All right, precious.

01:02:43See, I like a presentation with a smile.

01:02:46All right.

01:02:47There is a lot of pepper.

01:02:48You just got it.

01:02:49When you're seasoning something, you season it from top, right?

01:02:52So that it's nice and even.

01:02:53I didn't.

01:02:54I know.

01:02:54That wasn't a question.

01:02:55Oh, sorry?

01:02:57What's happening is that you get these giant spots of pepper.

01:03:00The chicken, I will say, though, it's really nice and juicy.

01:03:03It's moist.

01:03:04It's really nicely cooked.

01:03:05The juiciest one we had so far.

01:03:07Yeah.

01:03:07I mean, let me get burned every day, I guess, if that's what it took.

01:03:11All right, Matthew.

01:03:13Oh, we got chicken nuggets here.

01:03:15I got concerns that it would be undercooked,

01:03:17so I was like, I'll put it in the sauce and sear it.

01:03:19You go back into the pan after cooking it in the oven.

01:03:22It just, everything is dry.

01:03:23But the pan sauce, the flavoring, it carries through nicely.

01:03:28Chinobi.

01:03:31That was impressive.

01:03:33I feel like this chicken is just a little bit under.

01:03:35It's a little on the pink side.

01:03:36It's a little on the pink side.

01:03:37The chicken wasn't brown enough.

01:03:39This thing, that step creates a domino effect of, you know,

01:03:42your chicken being undercooked and us not being able to taste it.

01:03:46Understood.

01:03:47Your farro is also very undercooked.

01:03:52It's funny that I'm doing the flips because inside I'm flipping out.

01:03:57Todd, come on up.

01:03:58It's the first time a clown doesn't want rubber chicken, right?

01:04:00So, no.

01:04:02The chicken is nicely brown.

01:04:05It's nicely cooked.

01:04:06What's missing to me is those herbs.

01:04:09I think actually the best part of the dish is the cabbage here.

01:04:11And the knife cuts and the farro look actually pretty good.

01:04:14Not so bad.

01:04:14Good job.

01:04:14Bean.

01:04:16And here you go.

01:04:17What is with all this raw cabbage?

01:04:20This is...

01:04:20No!

01:04:21This is like...

01:04:22This is...

01:04:23It didn't even go in the oven.

01:04:26Awkward.

01:04:28Presentation is nice, but the chicken is raw.

01:04:31Raw?

01:04:32I am devastated and I am so confused.

01:04:36So, we can't eat this and we can't eat the dish.

01:04:38Why is this meat so common and people make it all the time if it's literally poison?

01:04:44Porsche, come on up.

01:04:46What?

01:04:46Why?

01:04:47Why?

01:04:47What did I say this morning?

01:04:50No glitter.

01:04:50Did we do this?

01:04:51No.

01:04:52Why did you?

01:04:53I thought it looked pretty.

01:04:54I'm in big trouble.

01:04:55We can text while you're on the way home.

01:04:59Right?

01:05:00Right here!

01:05:02No sprinkles.

01:05:03Stop with that.

01:05:04Lesson learned.

01:05:05I'll win her over.

01:05:06Aside from that, I have to say the plating looks kind of nice.

01:05:09Yeah, I agree.

01:05:10And your chicken skin actually looks pretty nice, right?

01:05:13And the chicken is cooked, but barely.

01:05:15Wow.

01:05:16And there is no salt in the farah as well.

01:05:17I will say this is the best cabbage I've had thus far.

01:05:20I'm relieved and perplexed.

01:05:23Honestly, at this point, I don't know.

01:05:25All right, Carrie, you're up next.

01:05:27I hope you like my dish.

01:05:31Eat it up, you might admit.

01:05:35Okay.

01:05:35It's the best in here, I hope.

01:05:39Not the worst cooked out of these folks.

01:05:46All right.

01:05:48Surprisingly, this is the most complete plate of food that we have.

01:05:54It's really unattractive, but we're the one that has all the elements.

01:06:00You know, the chicken actually, it's very moist.

01:06:02I can taste the herbs, but, you know, the skin it's missing.

01:06:06The bushing could be done better, but cabbage just about cooked.

01:06:09And the knife cuts in the farah look good.

01:06:10And I like that you have the pan sauce, you know, enough that actually...

01:06:14Acts like a sauce.

01:06:15Acts like a sauce.

01:06:16I'm dancing.

01:06:17I'm happy.

01:06:17Hey, hey, hey.

01:06:19Because I'm so proud of myself, I really didn't think that I was going to get that great of a review.

01:06:23If you could do this in that hot mess of a station, think about what you could do in a clean one.

01:06:28Yeah, you might be right.

01:06:30That was not a question.

01:06:31Oh, you were right.

01:06:32Okay.

01:06:35All right.

01:06:35Welcome back, recruits.

01:06:37Now that Anne and I had time to fully digest and, to be honest, try to forget about your chicken dinner, it's time to pick teams.

01:06:45Gabe, since this is your first time in boot camp, why don't you have first choice?

01:06:50Thank you, Anne.

01:06:51And after careful consideration, the first recruit that I'm choosing to be on the blue team is Todd.

01:06:59Wow.

01:07:00I'm ecstatic.

01:07:01Clowns never get picked first.

01:07:03I mean, you two clowns can hang out together.

01:07:06You know what?

01:07:07We will, and we will win.

01:07:08All right?

01:07:09Absolutely.

01:07:09Thank you, Chef.

01:07:10I can't wait for my family to see that I was picked first.

01:07:14All right.

01:07:15My first round draft pick for the Rockin' Red Stars is Portia.

01:07:23You're a mom.

01:07:24You can multitask.

01:07:25You've just got to get over the glitter.

01:07:27Anne, you are not going to regret this, and I promise from now on, no more glitter.

01:07:31We're going to belly dance.

01:07:33Yes, we are.

01:07:34We're going to belly dance.

01:07:35All right.

01:07:36The next recruit on the blue team, Precious.

01:07:40You're with me.

01:07:41The next member of the Rockin' Red Stars is...

01:07:46Come on over, Mickey.

01:07:48Whoa!

01:07:50Me?

01:07:51You want me?

01:07:55Maybe it was the violin, but Julia, you are the next pick on the blue team.

01:08:00Show me that flow, Kari.

01:08:05Kyle.

01:08:06Oh, my God.

01:08:06You're coming in with me.

01:08:08Matthew.

01:08:11I'm so excited to work with you.

01:08:13I'm so excited.

01:08:15Chris.

01:08:17Come with us.

01:08:18You know what we're missing?

01:08:20Some glow.

01:08:22All right.

01:08:29Was it a chicken?

01:08:30Was it a duck?

01:08:30Ricky, come on in here.

01:08:32I'm very happy to be with Chef Gabe.

01:08:33Chef Ann, I understand.

01:08:35You don't mix business with pleasure.

01:08:36Just enough space for a little pint-sized powerhouse.

01:08:40Lee, come on over.

01:08:42Can I have you two?

01:08:44Yes.

01:08:45Of course.

01:08:46Nick, Shinobi, Bean, and Olive, unfortunately, you are the bottom four recruits.

01:08:52Gabe and I each only have one apron left, but there are four of you.

01:08:59I need the learning.

01:09:00I need the education.

01:09:02I want to stay badly.

01:09:03We are going to have an elimination cook-off.

01:09:07Are you sure you can't do something like a juggle-off?

01:09:09We're going to give you guys 20 minutes to create two tacos of your choice with all the fixings.

01:09:17And then I gave you a wealth of knowledge in the first demo that you can now transfer into taco making.

01:09:25So impress us.

01:09:27Once your time is up, Gabe and I will taste your tacos, and we will each decide who we want on our teams,

01:09:36and the remaining two will be leaving us tonight.

01:09:41All right, recruits, are you ready?

01:09:42Yes, we're ready.

01:09:4420 minutes on the clock, and your time starts now.

01:09:45Now.

01:09:47And the last thing I need, butter.

01:09:52Where the heck is the butter?

01:09:53I'm Hispan Nick.

01:09:55If there's something that's in my blood, please let it be tacos.

01:09:58So I'm grabbing the ground beef.

01:10:00I've got to get it on the heat as fast as possible.

01:10:02It's got to make that sound.

01:10:05Let's try and keep this simple, right?

01:10:06We only got 20 minutes on making beef tacos.

01:10:09Shinobi, are you putting salt and pepper in that meat?

01:10:12Season your meat.

01:10:13Yes, chef.

01:10:14Salt, pepper, whatever, just season it.

01:10:16Cayenne, I'm going to eat that.

01:10:18A taco for me, it's all about developing flavors.

01:10:21So let's see what they can do here.

01:10:22I love tacos.

01:10:24Yeah, there we go.

01:10:25Get the inside of that.

01:10:26He's just doing his, like, spatula-ing meat bag.

01:10:29I hate those things.

01:10:31You don't buy the using for anything.

01:10:33I hate those things.

01:10:34I know.

01:10:35I'm like, don't ever use them.

01:10:36Why they're ugly, and they don't work anyways?

01:10:38I know.

01:10:38I don't know why they use it so much.

01:10:40I don't know.

01:10:40I don't know why they use it.

01:10:40It's like literally being in kindergarten.

01:10:43You know, when somebody, like, takes a pencil,

01:10:45then everybody's like, oh, I have to take a pencil.

01:10:46One is a spatula, and then all of a sudden,

01:10:4910 people are using spatulas.

01:10:50I'm like, why a spatula?

01:10:52I'm really trying to channel all my Spanish

01:10:54and potentially all the other Hispanic heritage

01:10:56to give you all some tacos.

01:10:57I am a little nervous,

01:11:01but I know I have to start cooking.

01:11:03She's doing the tortilla first.

01:11:07Olive.

01:11:08All right.

01:11:09Olive!

01:11:10All right, you're doing the tortilla,

01:11:12but what else are you doing?

01:11:13Come on, let's multitask.

01:11:15Okay, okay.

01:11:16I learned so much about chicken.

01:11:17It's gonna be chicken.

01:11:18Is that a glove?

01:11:20I am making tacos with chicken,

01:11:22avocados, and caramelized onions.

01:11:24She's got one glove on,

01:11:26and the sparkles.

01:11:27Olive, cook your chicken!

01:11:30Okay, the chicken.

01:11:31I have to get the chicken cooked as fast as possible

01:11:34and season it with salt and pepper,

01:11:36and the only thing that I can find is honey,

01:11:38so I added honey also.

01:11:41I can do it!

01:11:42Olive, Olive, Olive.

01:11:43We can do it!

01:11:44Olive, look at me.

01:11:45Yes.

01:11:46What is happening in that pan?

01:11:47Oh!

01:11:49Don't start a fire!

01:11:51Okay, maybe...

01:11:52Maybe it needs to be lower.

01:11:54Recruits, you've got 15 minutes.

01:11:57Oh my gosh!

01:12:01You got this, Nick!

01:12:02Come on, Nick!

01:12:03Let's go!

01:12:03Come on!

01:12:04I made tacos a little bit,

01:12:05but I have low standards for that.

01:12:07They're probably gonna be looking for a little more here.

01:12:09I am absolutely horrified by a cook-off.

01:12:11I've already done so much cooking today,

01:12:13so I'm trying to go pretty simple with this taco

01:12:15because I want to stay in my comfort zone.

01:12:17I'm gonna make some beef tacos here,

01:12:19put some chili powder in there.

01:12:21Just gotta make sure they're all cooked.

01:12:22I want to top my tacos with some bell peppers

01:12:24just to give it a little bit of color

01:12:25and some extra flavor.

01:12:27Ooh!

01:12:28Nick!

01:12:29Yes!

01:12:29Remember, slice your stick dices!

01:12:31Slice your stick!

01:12:32Hopefully I should remember that.

01:12:34Slices, sticks, dices.

01:12:36But there's still so much more that I have to learn.

01:12:38And that's not great, but...

01:12:40Watch this!

01:12:42Yes, smack it!

01:12:43Yes!

01:12:44Yes!

01:12:45Yes!

01:12:46Oh, wow!

01:12:47I serve them raw chicken.

01:12:49My strategy for this cook

01:12:50is to just freaking cook the meat.

01:12:53I am making tacos with ground pork

01:12:56and vegetables of some kind.

01:13:00After my pork is cooking,

01:13:01I'm gonna start chopping up

01:13:02the other things that are going in it.

01:13:03Lay it flat!

01:13:04Lay it flat!

01:13:05Cut the hair!

01:13:06No!

01:13:06Yeah, cut the hair!

01:13:07Cut the hair!

01:13:09Yeah, there you go!

01:13:11Thank you!

01:13:12Teamwork.

01:13:13Teamwork makes the dream work.

01:13:14I'll probably do cheese.

01:13:15I don't know.

01:13:16I'm just thinking of regular taco attire.

01:13:19That seems like taco attire.

01:13:20For some reason, I am confident.

01:13:23I can make two tacos.

01:13:24I can beat these losers.

01:13:26Rebecca, did you season the meat?

01:13:27I did.

01:13:28I did salt, pepper, and garlic.

01:13:30Should I do more?

01:13:30I don't know.

01:13:31Okay.

01:13:32Just asking.

01:13:32We're gonna do more

01:13:33because they keep saying to do salt.

01:13:36Taste your food!

01:13:38Taste your food!

01:13:39Don't forget the salt!

01:13:41Don't forget the salt!

01:13:42Brown is good!

01:13:44Brown is good!

01:13:45Brown is good!

01:13:45As to what I say.

01:13:47Brown food tastes good.

01:13:49I looked down at my pepper in the pan,

01:13:51and I think the burner was a little too hot.

01:13:53These are overcooked.

01:13:54I'm gonna have to redo it again.

01:13:56Seven minutes, recruits.

01:13:58Seven minutes.

01:13:59At this point, I'm freaking out.

01:14:01Hot, hot, hot!

01:14:01Uh, I put it on here?

01:14:03Just jumping in there.

01:14:03Just throw it in the sink.

01:14:04My pepper is burnt,

01:14:18and so I have to start completely over.

01:14:20There are no more peppers in the pantry.

01:14:22This is it.

01:14:22And at this point,

01:14:23I'm just hoping for the best.

01:14:25A little bit of late garlic here.

01:14:26You got this, Nick!

01:14:28You got this, Nick!

01:14:29Grab another one.

01:14:29Stay calm.

01:14:30You can do it.

01:14:31Olive.

01:14:32Yes!

01:14:32Olive, that knife.

01:14:33Don't, not up in the air, please, with it.

01:14:35While the chicken's cooking,

01:14:36I'm starting my onion.

01:14:38There's no time to waste.

01:14:40Oh, you know what?

01:14:40I don't have to cut it, like, so tiny.

01:14:42I can make it, like, a long piece

01:14:44because it's more, like, caramelized.

01:14:46As they're in the pan cooking,

01:14:48I'm looking at the onion,

01:14:50and it's turning color.

01:14:51What can you do?

01:14:52And I started holding my pan

01:14:54and running back and forth.

01:14:56The sparked onions.

01:14:57What are you doing, Olive?

01:14:57I am looking for something to put it on

01:15:00so that...

01:15:01Something to put it on?

01:15:02Yeah.

01:15:02Just, like, walk it around with that pan of onion.

01:15:04You have no idea what you're doing.

01:15:06What am I supposed to do with this?

01:15:07How's my protein doing?

01:15:09My arms are shaking.

01:15:11We are cooking.

01:15:13Rebecca, are you making, like, a salsa, guacamole?

01:15:16Are you making anything?

01:15:17I was gonna just put these on top of it.

01:15:18Okay.

01:15:19Maybe I should make a salsa.

01:15:21When I order tacos,

01:15:22I usually like to have avocado

01:15:24or, like, a salsa on top of it,

01:15:25and so I think I'm gonna do that.

01:15:27We are chopping avocado.

01:15:30She knows how to cut an avocado, though.

01:15:32I also want a tomato.

01:15:33Not a potato.

01:15:34This is a tomato.

01:15:36I chop everything up.

01:15:37I put it in a bowl,

01:15:38and I start mixing it with my hands.

01:15:39I don't know how to make salsa,

01:15:41but I'm just thinking

01:15:42if they're mixed all in one bowl,

01:15:43that makes a salsa.

01:15:45Right?

01:15:45I'm just gonna kind of move it around in here.

01:15:48My hands are clean.

01:15:49Don't worry.

01:15:50All right, you guys have three and a half minutes.

01:15:52You really should be thinking about plating.

01:15:54I'm gonna make salsa?

01:15:56Bean is making a salsa.

01:15:57I think I'm gonna add some more elements to my tacos.

01:15:59I'm gonna use my parkour skills

01:16:01to run around as fast as I can.

01:16:02Woo!

01:16:03This way.

01:16:03Oh, my gosh.

01:16:04Parkour.

01:16:06Parkour.

01:16:09Let's go over here.

01:16:10Parkour.

01:16:11Nobody looks like he knows what he's doing.

01:16:13I'll give them the option of some sour cream,

01:16:15and then they can decide

01:16:16if it needs a little bit pop or not.

01:16:17I'm personally not a sour cream guy,

01:16:19but I know most of my friends are,

01:16:21so I'm just giving them the option

01:16:22in case they want to dip their taco in sour cream.

01:16:25I undercooked the meat last time.

01:16:26I'm not doing that today.

01:16:28It's so important that I cook my pork,

01:16:30so I'm grabbing my thermometer so that I can check.

01:16:33They haven't even taught us

01:16:34what the temperature for pork should be.

01:16:36She's using a thermometer on her ground pork or something.

01:16:41I don't know.

01:16:42I have no idea how hot this one is.

01:16:44Here we go.

01:16:45Aw.

01:16:46Oh, that is plenty done.

01:16:48That is plenty done.

01:16:51Come on, you got two minutes.

01:16:53Like, think about what's on a taco that you normally eat.

01:16:55I know.

01:16:56It's a lot to ask here in boot camp,

01:16:58but everybody knows a taco,

01:17:00and even if you don't really cook so much,

01:17:02you may have eaten a taco.

01:17:04Anything else over here that might go on a taco?

01:17:07Whenever I get tacos at the drive-thru,

01:17:09I get something that looks a lot like this.

01:17:10Can you get some hot sauce on there?

01:17:12Hot sauce, look, there is, like, some tomatoes,

01:17:14there's a cilantro.

01:17:15Let's go, come on.

01:17:16Make a decision and go, please,

01:17:18because you're not going to finish.

01:17:20Protein.

01:17:22This is your home.

01:17:23You will have some friends.

01:17:24They should be plating.

01:17:25This is your last chance.

01:17:26Nine, nine, eight.

01:17:29Tuckles, glory, hallelujah.

01:17:32Seven, six, five, four, three.

01:17:37Hallelujah, hallelujah.

01:17:40Please, come on, tacos.

01:17:43Two, one, and down.

01:17:45Hands up.

01:17:46You're done.

01:17:47All right.

01:17:48Ha!

01:17:49Yeah!

01:17:52I'm looking at my chicken.

01:17:54My chicken is looking at my onion.

01:17:56I'm not close to being ready to go home yet.

01:17:58I think it's Tuesday, isn't it?

01:18:00I think it's Taco Tuesday.

01:18:01Taco Tuesday.

01:18:02Let's go.

01:18:03Let's go.

01:18:03Taco time!

01:18:05Shinobi, we're going to start with you.

01:18:07What did you make?

01:18:07So I made two tacos with peppers, onions, cheddar cheese, and ground beef with optional sour cream.

01:18:15I know not everyone likes sour cream, so it's up to you for that.

01:18:18I will say it desperately needs the sour cream because the meat itself is dry.

01:18:27Oh my gosh, why did I cook it for 20 minutes?

01:18:29You know this.

01:18:30I think I just got caught in the moment.

01:18:32Yeah, the meat is dry, so it needs sour cream.

01:18:36It needs like a salsa of sorts.

01:18:38But the tortilla is toasted nicely, you know?

01:18:40It's okay.

01:18:41That's still a win.

01:18:43Bean, tell us what you made.

01:18:44I have made ground pork tacos with pepper salsa.

01:18:48Shinobi has a dry taco.

01:18:49Nobody wants a dry taco.

01:18:52This is good for me.

01:18:53The meat is dry here as well.

01:18:55Very dry.

01:18:56No!

01:18:57Didn't want to serve you raw meat again.

01:18:59Yeah, no, I saw that.

01:19:01Now what's really nice about this actually, it's the addition of the fresh component.

01:19:04But if you're calling it a salsa, then make a salsa, right?

01:19:08Yeah, but very nice knife cuts on your peppers.

01:19:11Very uniform.

01:19:12Um, that's good.

01:19:15But there's nothing to, like, unite this.

01:19:17It's a collection of crumbly things in a tortilla.

01:19:21Got it.

01:19:21And, like, something in my dish.

01:19:23Olive, tell us about your taco.

01:19:25My taco is chicken avocado with caramelized onion and tomatoes.

01:19:33These onions are not caramelized.

01:19:36They're just burnt.

01:19:37And they're very, very bitter.

01:19:39And then your meat is, like, chicken jerky.

01:19:41Oh.

01:19:42It's really, like, like that.

01:19:46Okay, so chicken jerky, avocado, taco.

01:19:51Chicken jerky's yummy.

01:19:53I'm trying to pump myself up, but inside I'm feeling, ah!

01:19:57Nick!

01:19:58I made beef tacos and onions, peppers, cheese.

01:20:05Your beef actually tastes pretty good.

01:20:07I mean, it's missing salt.

01:20:08It's missing, you know, certain things.

01:20:10But, you know, it's not horrible.

01:20:12Not horrible.

01:20:13That is the best I could have hoped for.

01:20:15For me, when I, like, do cheese on a taco, I always put the cheese in first.

01:20:20Because then the pot meat will melt the cheese.

01:20:24And I also want, like, something fresh.

01:20:27So it is a very skinny taco, but sort of flavorfully effective.

01:20:33Oh!

01:20:34Oh, I didn't expect this, if anything.

01:20:37I mean, of course.

01:20:39I totally meant to do it like that.

01:20:40It's time for us to finalize our teams.

01:20:44Two of you will be leaving us tonight.

01:20:47This was a difficult decision.

01:20:49But the last member of the blue team is going to be...

01:20:52Bean.

01:20:55Come on, get your pick.

01:20:59I did it.

01:21:00I did it.

01:21:01The confidence worked.

01:21:02All right.

01:21:03Gabe, you made the right choice.

01:21:06I am coachable, and I am a competitor.

01:21:08Blue team's going to win.

01:21:09Yay!

01:21:10The final star in my constellation is...

01:21:15Nick.

01:21:19Yeah!

01:21:21I'm so excited to be on Chef Anne's team.

01:21:23Rockin' red stars, here I come.

01:21:26Unfortunately, Shinobi and Olive, you will be leaving us tonight.

01:21:31Olive, that means I'm going to have to ask you for your apron.

01:21:33Yes.

01:21:34Yes.

01:21:34Wow.

01:21:35I am the worst cook in America.

01:21:40And I have made some friends.

01:21:43Someday I will learn how not to burn and to season my food.

01:21:51Shinobi, that means that I also have to ask for your apron back.

01:21:59I am feeling really good.

01:22:01I would have liked to have stayed a little bit longer, but I know I made my ancestors proud.

01:22:05Thank you, guys.

01:22:06Thank you, thank you, thank you.

01:22:15All right, recruits.

01:22:18Congratulations on surviving your first week in boot camp.

01:22:23Go get some beauty rest, because next week you will need it.

01:22:31Thanks!

01:22:33Next time on Worst Cooks in America.

01:22:36This is the very first boot camp pageant.

01:22:40I've never done this before.

01:22:42Ah, how am I going to be queen of boot camp?

01:22:44God, you don't have to fill them all up.

01:22:46Come on.

01:22:46The cream, everything.

01:22:48We're going to take on a fancy steak dish.

01:22:51Oh, my God.

01:22:52Whoa.

01:22:53I'm so sorry.

01:22:54Hey!

01:22:55You're fine.

01:22:56You're fine, little steak.

01:22:57I like mine medium.

01:22:59Oh, my God.

01:23:01You're on bay already?

01:23:02Oh, my God.

Worst Cooks in America S29E01 (2025)

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Worst Cooks in America

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