- 4 weeks ago
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00:00:01Previously on Worst Cooks in America.
00:00:03The very first boot camp pageant.
00:00:06Oh, my gosh, you're going so fast.
00:00:08The cream, everything is exploding everywhere.
00:00:13We're going to take on a fancy steak dish.
00:00:17Oh, my God.
00:00:19Ricky, what are you making?
00:00:21Steak pancakes.
00:00:24Oh, my God, it's burnt.
00:00:26Unfortunately, I'm going to have to ask you for your apron.
00:00:29Ricky.
00:00:30This is the right decision.
00:00:31We are saving lives by sending me home.
00:00:33These professional performers are used to getting rave reviews.
00:00:37Amazing rave.
00:00:40But when it comes to cooking, they get zero stars.
00:00:43Look, look, look.
00:00:44Their talents deserve a standing ovation.
00:00:46I'm plated.
00:00:47Though their food will have you running for the exits.
00:00:50Are you microwaving a lobster?
00:00:52Oh, my God.
00:00:53And it's up to Chef Ann Burrell.
00:00:55Don't scare me, okay?
00:00:56I was just standing here.
00:00:58And bootcamp's newest star, Gabe Bertaccini.
00:01:01You have to go.
00:01:02To take these misguided maestros from, oh, no.
00:01:06Oh, my God.
00:01:07It's so gross.
00:01:08It's so gross.
00:01:09To rubble.
00:01:11How you going?
00:01:12I'm a chef.
00:01:13And one singular sensation will dance away with $25,000.
00:01:18On Worst Cooks in America.
00:01:20Whoa.
00:01:21This is nuts.
00:01:22Talented and terrible.
00:01:23Oh, my God.
00:01:28Oh, my God.
00:01:29Oh, my God.
00:01:30Oh, my God.
00:01:31Oh, my God.
00:01:32Oh, my God.
00:01:33Well, child recruits, and welcome to your third week of bootcamp.
00:01:35Oh, my God.
00:01:36And welcome, clearly, to the Italian Renaissance.
00:01:43The Renaissance was a time of extraordinary talents in art, culture, and, of course, cuisine.
00:01:49And then I believe that all of you need a little culinary rebirth.
00:01:53Yes.
00:01:54For this skill drill, Gabe, recruits will face off in a relay race to create a tremendous Italian feast.
00:02:06I'm ready.
00:02:07So fun.
00:02:08At the first station, recruits will work to sculpt mini meatballs.
00:02:11But before you even make your meatballs, you must chisel through marble blocks to find your ingredients.
00:02:17What?
00:02:18What?
00:02:19What?
00:02:20At station two, Galileo and his constellations will guide you on how to make a classic caprese salad.
00:02:30But you must use Galileo's telescope to search the constellation for the puzzle pieces that form that recipe.
00:02:39Wow.
00:02:40Now, at the third station, recruits will channel Botticelli's Birth of Venus to make a scampi dish.
00:02:47Ooh.
00:02:48But you will need to dig through the sand and find the ingredients in the pearls hidden under there.
00:02:54All right, recruits, you'll have 35 minutes to go through all the three stations and create your culinary masterpiece.
00:03:02Oh, wait.
00:03:03There's more.
00:03:05Gabe and I have been hearted.
00:03:07We're getting all this all set up this morning and we're a bit harsh.
00:03:11Yes.
00:03:12We think that you guys should make us a very refreshing glass of lemonade so we can sip it under the Tuscan sun.
00:03:22All right, recruits, you got 35 minutes on the clock.
00:03:24Are you ready?
00:03:25Yes!
00:03:26Go!
00:03:27Go!
00:03:28Go, go, go.
00:03:29Slow and steady.
00:03:30Slow and steady.
00:03:31Not slow and steady.
00:03:32Fast and steady.
00:03:33Start rolling the lemons.
00:03:34To kick things off in the Renaissance Rumble, we first have to make lemonade.
00:03:35Ooh, these are juicy.
00:03:36Start squeezing it.
00:03:37Somebody on the other side.
00:03:38We decide that a few of us are chopping and a few of us are squeezing.
00:03:39I'm squeezing because I'm so strong.
00:03:40Such a big butch man.
00:03:41I've never made lemonade before.
00:03:42You can do this.
00:03:43Bingo!
00:03:44Bingo!
00:03:45Bingo!
00:03:46Bingo!
00:03:47Bingo!
00:03:48Bingo!
00:03:49Bingo!
00:03:50Bingo!
00:03:51Bingo!
00:03:52Bingo!
00:03:53Bingo!
00:03:54Bingo!
00:03:55Bingo!
00:03:56Bingo, come on!
00:03:57Do you want to do board this.
00:03:58Bingo, come on!
00:03:59Bingo, come on!
00:04:00Bingo, come on!
00:04:01I've done one before.
00:04:02You can do this.
00:04:03Think of Beyoncé.
00:04:04Go.
00:04:05Right there, right there.
00:04:06Right there.
00:04:07Oh!
00:04:08I'm so sorry.
00:04:09Guys, it's the third week at boot camp.
00:04:10You should know how to juice a lemon.
00:04:11They're taking an awful long time.
00:04:12I'm so sorry.
00:04:13We lost some juice.
00:04:14How much sugar
00:04:15do I put in the water?
00:04:16Make it delicious for me.
00:04:17All those sugar are from the bottom.
00:04:19Kari is in charge of the sugar and he's a little heavy-handed.
00:04:21This ain't Kool-L haw man.
00:04:23Maybe one sugar.
00:04:24Right there.
00:04:25I'm making the best lemonade the world has ever tasted.
00:04:28Let me do what I know how to do.
00:04:29You're just eating up your time.
00:04:31If you like it, get it in the glass and get it to me.
00:04:34Oh, it's pretty good.
00:04:36Let's strain it.
00:04:37Guys, what are you doing?
00:04:38It's a lemonade.
00:04:39Why are you strain it?
00:04:40Go, go, go.
00:04:40We got to go.
00:04:41Come on, come on, come on.
00:04:42Let's go, you guys.
00:04:44Whoa, whoa, whoa, whoa, whoa.
00:04:46Holy cow.
00:04:47Oh, my god.
00:04:48I needed it.
00:04:48I needed it.
00:04:49It's OK.
00:04:50All right.
00:04:53It's eye-opening.
00:04:54Go, go, go, go.
00:04:56Oh, my god.
00:04:58Got you.
00:04:58Oh, my god.
00:05:00So awesome.
00:05:01Oh, yummy.
00:05:03We sang, we swam, we made some lemonade.
00:05:06But what did we really do?
00:05:08I think I would kill it in the Renaissance era.
00:05:10I don't know, do you?
00:05:14We have to destroy these marble blocks.
00:05:17Yeah, get in there.
00:05:19I'm so excited to finally get to use some of my strength.
00:05:24Grab it, grab it, grab it, grab it.
00:05:26Inside these blocks are ingredients for the meatballs.
00:05:29The recruits must make and cook some meatballs,
00:05:33blister some cherry tomatoes, and then plate it.
00:05:35All right.
00:05:36Go, go, go, go.
00:05:38All right, Junior Chris, let's go.
00:05:40Let's win this.
00:05:42You go, Chris.
00:05:44Get it.
00:05:45Smash it.
00:05:45Artist Chris is thinking this is sculpture making time,
00:05:48and he starts chiseling out a fine chef, Gabe, in the marble.
00:05:51I'm like, let's go.
00:05:53Where is the hustle?
00:05:54This is it.
00:05:54This is it.
00:05:56Let's go blue.
00:05:59Let's go red.
00:06:01Come on, you guys.
00:06:02I want to see some urgency.
00:06:04How many meatballs do we need?
00:06:06Four.
00:06:06Let's be multitasking.
00:06:08Let's start making the ricotta mixture.
00:06:09We have to vigorously mix it.
00:06:11With what?
00:06:12Just by itself.
00:06:13They're trying to make whipped ricotta,
00:06:15and there's some milk in it, but I feel like they have way more
00:06:17milk than they're supposed to.
00:06:18Whipped ricotta, one-fourth cut.
00:06:21You just poured this in.
00:06:23How much is this?
00:06:24Pear tomatoes, blistered tomatoes.
00:06:26Cook the meatballs for us.
00:06:29Guys, are you cooking, or are you, like,
00:06:30reading the Divine Comedy of Dante?
00:06:32Uh, meatball.
00:06:34Uh.
00:06:35I'm a little bit frustrated with Chris,
00:06:36because he's taking so long, and we need to get this done.
00:06:38Go ahead and make the meatball.
00:06:39Okay.
00:06:40Make it a good ball.
00:06:40Make it a good ball.
00:06:41The meatballs are a little oddly shaped.
00:06:43Better make Michelangelo proud of these beautiful meatballs
00:06:47you're making.
00:06:47Would you say somewhat the shape of a bowl would be nice?
00:06:51Let's make them the same side.
00:06:54Corey, can you be cooking the meatballs?
00:06:56It's not screaming.
00:06:58It's off.
00:06:58Why is it off?
00:07:00Yeah.
00:07:01The meatballs is not meatball.
00:07:02Yes, Chef.
00:07:03Yes, Chef.
00:07:07I don't know how the heck them dang meatballs
00:07:09start flambeing.
00:07:10Ooh!
00:07:10That's a good sign.
00:07:12It's a good sign.
00:07:13That is not a good sign.
00:07:16Can you be cooking the tomatoes?
00:07:17Yeah.
00:07:18Taste it, taste it.
00:07:19So that's actually doing good.
00:07:20Now we need to combine all ingredients in a mixed bowl.
00:07:24Meatball's done.
00:07:25They're very brown and very pretty.
00:07:26I feel like we're starting to run out of time.
00:07:28We've got to get these meatballs onto the plate,
00:07:29and they're still raw.
00:07:30Tell me where we're at.
00:07:31120.
00:07:32They need to get to 160, okay?
00:07:34How are your meatballs starting?
00:07:36They're still raw.
00:07:37Throw a little bit of chicken stock in that pan,
00:07:40and the Seymour, how could those meatballs faster?
00:07:42How is it?
00:07:44Out of your brain, finish the meatball.
00:07:50We need to win.
00:07:53You got it.
00:07:54There it is.
00:07:54This is how we're going to work together in our challenge.
00:07:56Yes.
00:07:57We're going to do it like this.
00:07:58Yes, Bean!
00:08:01Come on, go.
00:08:02Whoa!
00:08:03And another.
00:08:04Another.
00:08:04Bold.
00:08:05I mean, I, you know.
00:08:05Another.
00:08:06All right.
00:08:07And they said I couldn't play sports.
00:08:10160, right?
00:08:11I think it is.
00:08:12Come on, Kari, get them on the plate.
00:08:13One, two, three.
00:08:14Get it on the plate.
00:08:16Let's go!
00:08:17Go, go, go, go, go, go, go, go, go, go, go, go, go, go, go.
00:08:20Mickey and Kari finished the meatballs,
00:08:21and now it's time for me and Nick to take the stage.
00:08:24You got it.
00:08:25You got it.
00:08:25You got it.
00:08:25You got it.
00:08:26So we're looking for the puzzle pieces
00:08:28that have the recipe with everything that goes on this Caprizi
00:08:31salad.
00:08:33So Matt and Nick are a unique team.
00:08:35It's almost like the theater kid
00:08:37has teamed up with the math nerd.
00:08:39You got it.
00:08:39Great.
00:08:40OK.
00:08:41I'm not sure how this is going to work.
00:08:43Ah.
00:08:45I hate fucking .
00:08:46160.
00:08:47We're going to do the plate.
00:08:48Let's get on the plate.
00:08:49Perfect.
00:08:52You got this.
00:08:53One more piece.
00:08:55Yeah.
00:08:56Yeah, let's go.
00:08:57We can go, go, go, go, go, go.
00:08:59All right, Bean.
00:08:59Bean and I are up next.
00:09:00Yes.
00:09:02It's time for us to make up some time.
00:09:03Yep, yep, yep.
00:09:03You got it.
00:09:04All right.
00:09:04You got it.
00:09:05Reach for the stars, guys.
00:09:06Beautiful.
00:09:07All right, puzzle together.
00:09:08Let's do it.
00:09:08Top.
00:09:08It's got to be the top.
00:09:09This feels like a side.
00:09:10Go, come on.
00:09:11We got it.
00:09:12OK.
00:09:13Two tablespoons of valloponic vinegar, half-taped tuna honey.
00:09:15So do you have one?
00:09:16Here.
00:09:17Yep, that's going to go at the very top.
00:09:18Very top.
00:09:19All right.
00:09:19So, Todd, take out your glasses.
00:09:21There is a Caprizi salad.
00:09:22Let's read the recipe now.
00:09:24Four ingredients.
00:09:24Come on.
00:09:25This literally should take three minutes to do.
00:09:28I'm sorry.
00:09:28I'll try to slice it in as well.
00:09:30Two tablespoons of valloponic vinegar.
00:09:31A Caprizi salad is sliced mozzarella and tomatoes
00:09:36with some basil.
00:09:38Half-taped tuna honey.
00:09:38I'll get going on that.
00:09:39Do you want to chop and I'll do that?
00:09:41Oh, sure.
00:09:41Slice it.
00:09:42You got it.
00:09:43I'm scared of knives.
00:09:44So Nick is going to chop the tomatoes and the mozzarella,
00:09:47and I'm going to make the sauce.
00:09:49Dijon mustard, not the other one.
00:09:51Bean.
00:09:51Start slicing the tomatoes.
00:09:52OK.
00:09:53OK.
00:09:54Todd, why are you eating everything?
00:09:56Trying to make sure my flavor is good.
00:09:58Did you eat breakfast today?
00:09:59Do we feed Todd?
00:10:00Because he's always hungry.
00:10:01Hurry up.
00:10:02Just slicing tomatoes.
00:10:04Just slice them.
00:10:05Yeah.
00:10:05Matthew, can you redoing the bread?
00:10:07Yes.
00:10:08I'm slicing the bread, and then all of a sudden,
00:10:12I feel something slicing into me.
00:10:15Ow.
00:10:16Oh, I really hurt myself.
00:10:18When I hear Matthew shout out that he's been cut,
00:10:21I immediately freak out, wondering,
00:10:22am I going to have to do this challenge alone?
00:10:25You want to finish the bread, man?
00:10:26I'm scared.
00:10:27Come on, just go.
00:10:28Get it on the grill.
00:10:29Nick, you got this.
00:10:30I sort of just stay silent.
00:10:32What else, Nick?
00:10:33What else can you be doing?
00:10:34This one's basil, I'm guessing.
00:10:35Yes.
00:10:36So at this point, I'm on my own.
00:10:37Basil, basil.
00:10:38Can I get you an espresso?
00:10:40Can you just pick it up?
00:10:41Now I'm really freaking out.
00:10:43Get it on the plate.
00:10:45OK, great.
00:10:50Nick, someone's going to come and help you.
00:10:52OK.
00:10:53Uh.
00:10:54Nick looks at me, but immediately,
00:10:56I look Nick right in the eyes and I say,
00:10:59Kari.
00:11:00I'm not going back in.
00:11:02Kari, come on in.
00:11:03Come on in, Kari.
00:11:04I just finished one.
00:11:05OK, check on the bread.
00:11:06Check on the bread, Kari.
00:11:07All right.
00:11:08All right, all right, all right, all right.
00:11:09Are you guys dancing the Macarena?
00:11:11Oh, no.
00:11:12I didn't want to give you that idea.
00:11:14Hey, mozzarella.
00:11:15Oh!
00:11:16How about we start plating?
00:11:17Mozzarella.
00:11:18Make them look pretty.
00:11:19Make them look pretty.
00:11:20It's better.
00:11:21It's prettier.
00:11:22Thank you, drizzle.
00:11:23There you go, Todd.
00:11:24We have Michelangelo.
00:11:25We've got Botticelli.
00:11:26I think I'm Toddatello.
00:11:28Good, Todd.
00:11:29Beautiful.
00:11:30That's it.
00:11:31How's the bread doing?
00:11:32I think I might need more oil.
00:11:33The bread is not breaded.
00:11:34It needs to be grilled more.
00:11:35Kari, leave it alone.
00:11:36Let it just cook.
00:11:37Because the more you pick it up,
00:11:39the more it is not cooking.
00:11:40Make sure you have those grill marks, OK?
00:11:42It's got some grill marks on it.
00:11:43Serve it.
00:11:44Serve it.
00:11:45Good job, Todd.
00:11:46OK.
00:11:47Go!
00:11:48Go!
00:11:49All right, Kyle's and Precious.
00:11:52That's your spin.
00:11:53Rabbie, bring it on up.
00:11:58Go, go, go.
00:11:59Look at that.
00:12:00I've never done this.
00:12:01For this round, Precious and I have to recreate
00:12:03a shrimp scampi dish.
00:12:05I have a manicure.
00:12:07The only problem is that all of our ingredients
00:12:09are buried in a sandbox.
00:12:11Kyle's digging because these are not getting dirty.
00:12:14OK, let's have a go.
00:12:15OK, what's next?
00:12:16Add mints, garlic.
00:12:17How many pieces do you think we want?
00:12:18Oh, come on.
00:12:19Oh, come on, guys.
00:12:20No girl loves sand.
00:12:21And we don't want sand in our clam.
00:12:23Get all the pearls.
00:12:24Did you get them all?
00:12:25You guys have 10 minutes.
00:12:26How many is in there?
00:12:27Just all of them?
00:12:28Listen for the applause.
00:12:29Is there applause?
00:12:30It's screaming for me.
00:12:31Mushrooms are sizzling for me.
00:12:32I can hear them screaming my name.
00:12:33Shake the bread.
00:12:34Shake the bread.
00:12:35Shake the bread.
00:12:36Shake the bread.
00:12:37Shake the bread.
00:12:38Shake the bread.
00:12:39Shake the bread.
00:12:40Shake the bread.
00:12:41Shake the bread.
00:12:42Shake the bread.
00:12:43Then here's ours for you.
00:12:44Yes.
00:12:45Oh, wait.
00:12:46Renaissance.
00:12:47Renaissance.
00:12:48Oh.
00:12:49Lemon juice.
00:12:50It is our problem.
00:12:51Ooh.
00:12:52Either way around, Kyle.
00:12:54I realized that as I didn't.
00:12:56I still don't exactly know how to put a lemon in a lemon squeezer.
00:12:59Do we put that in there?
00:13:01You know, what's the most difficult way to zest a lemon?
00:13:04It's actually juicing it first, then trying to zest it.
00:13:06Kyle, don't we do that before?
00:13:07Yes.
00:13:08Yes.
00:13:09And so that's what my team is doing, because we don't like to win.
00:13:11We should have zest it first.
00:13:12We should have zest it first.
00:13:13Meese them first.
00:13:14Where's the garlic?
00:13:15Okay, then we're going to add the shrimp to the skillet.
00:13:17From our previous challenge of cooking scallops, I know that if you overcook seafood, it's a
00:13:23situation, so I'm super nervous.
00:13:25Put any salt on it or anything?
00:13:26It doesn't say it's just ash.
00:13:27Leave the pan on the burner, because when you pick it up, you're taking it off the heat.
00:13:33Have you seasoned your shrimp?
00:13:37No, it doesn't say to salt them.
00:13:39But how about just do it anyway?
00:13:40I think you know to salt them.
00:13:42Let's go.
00:13:44We got you, girl.
00:13:45Precious.
00:13:46Isn't it about time to add the wine to the scampi?
00:13:48Right here.
00:13:49Right here.
00:13:50He likes wine.
00:13:51He's Italian.
00:13:52It's good.
00:13:53I don't think two tablespoons of wine are going to get me drunk, but would I like
00:13:55to be drunk?
00:13:56Yes.
00:13:57Oh, it tastes like licor.
00:13:58I'm tasting pure wine.
00:13:59That is licor.
00:14:00This is not looking good for us.
00:14:02Five minutes!
00:14:03How much white wine?
00:14:05Chop the parsley!
00:14:07No, parsley goes in at the end.
00:14:09Ah!
00:14:10All right, but what about some butter?
00:14:12Get the butter in there.
00:14:13The shrimp are going to be overcooked, and then chop that parsley.
00:14:16Go.
00:14:17More parsley?
00:14:18Yes.
00:14:19You have to finish with the parsley, right?
00:14:20That's right.
00:14:21Come on, guys.
00:14:22Chop the parsley right now.
00:14:23There's some sort of green herb in the dish.
00:14:27We have two bags, and I don't know the difference.
00:14:29What the hell?
00:14:30Is this cilantro or parsley?
00:14:32Definitely not cilantro in Italy.
00:14:33Less mellow.
00:14:34I think they're the same thing.
00:14:35I don't argue.
00:14:36It's not the same thing, Kyle.
00:14:37We used parsley before, remember?
00:14:39That's why they have different names.
00:14:41Everything I'm teaching them, out of the window.
00:14:44I think that's parsley.
00:14:45Yes.
00:14:46I don't know what is what.
00:14:47Mmm.
00:14:48That's cilantro.
00:14:49That's one.
00:14:50There we go.
00:14:51We tasted both of them, so we grabbed the one that Precious said was parsley.
00:14:56I didn't know.
00:14:57You got one minute.
00:14:58There you go.
00:14:59Now taste it.
00:15:00Make sure it's delicious.
00:15:01Make sure it tastes like the original.
00:15:03Let's go, Red Team.
00:15:04Let's go.
00:15:05Is there enough parsley?
00:15:08Yes!
00:15:09Yes!
00:15:1025 seconds.
00:15:12Taste the flavor.
00:15:13I'm cutting all the sauce.
00:15:14Oh my God.
00:15:15Kyle, it's taking you so long.
00:15:17Just pour it.
00:15:18Just pour it.
00:15:19Just pour it.
00:15:205, 4, 3, 2, 1.
00:15:24Stand up, you're done.
00:15:27Ugh.
00:15:28We asked you to make three classic Italian dishes.
00:15:31I can't wait to taste how you did.
00:15:33Let's start with the shrimp scampi, my team.
00:15:36Precious and Kyle.
00:15:37It just looks like a bowl of shrimp and melted butter.
00:15:40The wine evaporated too much.
00:15:42And so you're left with melted butter and you don't have a sauce.
00:15:45The shrimp are okay.
00:15:46Yeah, they don't need to be overcooked.
00:15:48But the lemon is really nice.
00:15:50Really, really nice.
00:15:51Try yours?
00:15:52Yes.
00:15:53Borsche and Glozell.
00:15:54Sauce is a better consistency.
00:15:55The shrimp are actually cooked.
00:15:57The scampi dish goes to the rockin' red stars.
00:16:01Let's dive into that caprese salad.
00:16:04Let's start with tonneau.
00:16:05Here you go.
00:16:06The blue teams look a little bit more put together.
00:16:09I love the bread.
00:16:10It's a little pale.
00:16:11But it's cut like the original one.
00:16:13And I think the dressing is a balsamic dressing.
00:16:16Okay, let's try yours.
00:16:18Matthew and Nick.
00:16:20Your sauce is very mustardy.
00:16:22Totally.
00:16:23Doesn't read as balsamic vinaigrette.
00:16:24Well, that dish goes to the blue team.
00:16:28Sorry, guys.
00:16:29We're tied at one all.
00:16:31All right, let's try the meatballs.
00:16:33Let's start with blue team dish.
00:16:35All right, Julia, Chris.
00:16:38Mmm.
00:16:39Nice garlic.
00:16:40I feel like the ricotta is a bit over on the salt.
00:16:44It is salty.
00:16:45Yep.
00:16:46The tomatoes could have been cooked more,
00:16:48but did a very nice job getting their meatballs brown.
00:16:51Not so much a good job rolling them round.
00:16:53No.
00:16:54Which is very strange.
00:16:55I think we both have more of a meat patty than a ball.
00:16:57Yep.
00:16:58All right.
00:16:59On the red team.
00:17:00Kari and Mickey.
00:17:01Let's try the meatballs.
00:17:02A little overcooked.
00:17:03A little bit uneven.
00:17:04But tomatoes are a little bit more blistered.
00:17:07On the red team.
00:17:08And I think your team got that.
00:17:10That dish goes to the red team.
00:17:13Congratulations, Rock and Red Star.
00:17:15We have won this Gilgrill game.
00:17:17You know what?
00:17:18I'd like to see red team go to the Coliseum
00:17:19and fight it out with the lions.
00:17:20Let's see how they do.
00:17:21Now that you are all painting in full color,
00:17:25it is time to dive further into the Italian kitchen.
00:17:30For this Gilgrill cook,
00:17:32Anne and I will teach you
00:17:33how to make a classic Italian northern dish
00:17:36called pork Milanese.
00:17:37Ooh.
00:17:38Pork Milanese?
00:17:39Oh my goodness.
00:17:40I have no idea what that is.
00:17:42It's a breaded and fried pork cutlet.
00:17:45Delicious.
00:17:46And Rock and Red Stars,
00:17:48you have won the Donatello's Dredging Advantage.
00:17:53Yes!
00:17:54You will have your standard breading procedure
00:17:56all set up for you.
00:17:57Yeah.
00:17:58Okay.
00:17:59Rock and Red Stars,
00:18:00step into my office.
00:18:01Blue team, andiamo.
00:18:02Let's go.
00:18:03Today, I'm going to show you
00:18:05how to make a pork Milanese
00:18:07with a frisee salad,
00:18:09hazelnuts, and pecorino
00:18:11with a poached egg and pickled onions.
00:18:13Whoa.
00:18:15Today, I'm going to show you
00:18:16how to make a classic pork Milanese
00:18:19with an arugula, fennel,
00:18:20black sesame seed salad,
00:18:22and a shallot vinaigrette.
00:18:23That sounds good.
00:18:24First, we're going to cut our pork
00:18:27in half through the middle
00:18:29and open it like a book.
00:18:31Now, plastic wrap on top of this.
00:18:33Hit and drag.
00:18:35You want to hit the center
00:18:36and then kind of like coming down this way
00:18:38because you spread it out.
00:18:39It actually starts breaking down
00:18:41the connective tissue of the meat
00:18:43and it makes it more tender as it cooks.
00:18:45Good to know.
00:18:47These guys are ready
00:18:48for this standard breading procedure.
00:18:50Dust it in the flour,
00:18:52then into the egg wash
00:18:54and breadcrumbs at the end.
00:18:56Why do you think it's in this order?
00:18:58So it sticks to it?
00:18:59Very good.
00:19:00Flour first helps the egg wash stick.
00:19:02The egg wash is wet,
00:19:04so the breadcrumbs will stick.
00:19:06Feel free to use your hands
00:19:07and go into the premises of the meat
00:19:10and work it into the crack.
00:19:11Get your mind out of the gutter right there.
00:19:14So at this point,
00:19:15you're going to rest them
00:19:16in the fridge for 20 minutes.
00:19:18Let's do our pickled onions.
00:19:20Three quarters of a cup of red wine vinegar,
00:19:23water, salt, sugar,
00:19:25and a couple shakes of hot sauce.
00:19:28Slice some onion.
00:19:30Drop those right in.
00:19:32Shake it up.
00:19:33The dressing.
00:19:37We're going to start with our shallots.
00:19:39Put it in this bowl.
00:19:40Extra virgin olive oil.
00:19:42Lemon juice.
00:19:43Pinch of chili pepper flakes.
00:19:45Salt.
00:19:46Tablespoon of Dijon.
00:19:47You kind of mix it.
00:19:48Now, put two tablespoons parsley
00:19:51in a food processor, pecorino, hazelnuts.
00:19:54Pulse that all together.
00:19:56This is a mandolin.
00:19:58Anybody ever use a mandolin?
00:20:00The instrument.
00:20:01It's the same as a violin.
00:20:02Um, well, not that kind of mandolin.
00:20:04Julia, I'm so sorry.
00:20:05Dang it.
00:20:06We use the kitchen mandolin
00:20:08to julienne fennel.
00:20:10Very thin.
00:20:11Very gently.
00:20:12Now, once you get here,
00:20:13you need to really be careful
00:20:14to your fingers, okay?
00:20:15It's giving guillotine.
00:20:18Add arugula.
00:20:19Deal.
00:20:20Black sesame seeds.
00:20:21Parmigiano.
00:20:22Our poached egg.
00:20:24Bring a pot of water up to a boil
00:20:26and then add a tablespoon of white vinegar.
00:20:29Crack the egg close to the surface of the water.
00:20:32It immediately, because of the vinegar,
00:20:34makes that egg white start to coagulate.
00:20:36Did you put salt in your egg?
00:20:38That's a very good question.
00:20:39I did not.
00:20:40If you put salt in that water while they're cooking,
00:20:43it will make holes in the egg whites.
00:20:44What?
00:20:45Yeah.
00:20:46That's crazy.
00:20:47I know.
00:20:48Take the Milanese, and it goes down.
00:20:51And this is gonna take about eight minutes on each side.
00:20:54Once it's placed down, you don't wanna touch it.
00:20:56You don't wanna touch this because you don't want that coating
00:20:59to start breaking off.
00:21:00Yeah.
00:21:01So you just have to have trust in what you're doing.
00:21:03We see a nice sizzle happening.
00:21:05Give it a little shake.
00:21:06Let it just keep on going.
00:21:08When it's ready, see?
00:21:09Look at what we have there.
00:21:10Nice.
00:21:11All right?
00:21:12I have this frisee.
00:21:14I'm like a cheerleader.
00:21:15Be aggressive.
00:21:16Afro hair.
00:21:17The afro salad.
00:21:18It looks like my hair.
00:21:19We're cutting it off the stem.
00:21:21I'm gonna add my hazelnut crumbs.
00:21:24Gonna take our pork right here.
00:21:26And salad on the side.
00:21:27Parmigiano-reggiano.
00:21:28Just a little mountain on top.
00:21:30Wow.
00:21:31My salad right on top of the pork.
00:21:34Nestle our poached eggs in there.
00:21:36And then finish up with our pickled onions.
00:21:38You guys wanna taste it?
00:21:39Yes.
00:21:40Yes.
00:21:41Oh, my goodness.
00:21:42Mmm!
00:21:43So good.
00:21:44Kayla.
00:21:45I love onions.
00:21:46I am really filling.
00:21:47Okay, recruits.
00:21:48You have 45 minutes to replicate my pork Milanese.
00:21:53Remember, we won the skill drill game.
00:21:56So you guys get the Donatello dredging advantage.
00:22:00So your breading procedure will be set up for you already.
00:22:04You guys feeling good?
00:22:05Yeah.
00:22:06Your time starts right now.
00:22:08Oh, oh.
00:22:09Oh, my gosh.
00:22:10Oh, my gosh.
00:22:11Oh, sorry.
00:22:12Woo!
00:22:13Gonna do good.
00:22:14This is so much stuff.
00:22:18Let's go, rapid red stars.
00:22:20Start on that meat, Portia.
00:22:21Start on the meat.
00:22:22First step is to trim the fat off the pork.
00:22:25I did it.
00:22:26Man, I wish trimming off fat was this easy in life.
00:22:29Portia, is that how I did that?
00:22:31I did the flap.
00:22:32I did it.
00:22:33I promise I did it good.
00:22:35Okay, maybe not.
00:22:37I open my butterfly.
00:22:38The sides are not even.
00:22:39One side's thicker than the other,
00:22:41which means one side is gonna cook faster,
00:22:44and Chef Anne's not gonna be happy.
00:22:46I think that looks pretty frickin' good.
00:22:48I'm not gonna lie.
00:22:49All right, guys.
00:22:50Come on.
00:22:51Get your pork pounded.
00:22:52Yeah.
00:22:53Yes!
00:22:54I gotta beat my pork.
00:22:58Oop.
00:22:59That was me.
00:23:00It was hitting bone.
00:23:01Oh, my favorite thing.
00:23:02Push and pull.
00:23:03Push and pull.
00:23:04Push and pull.
00:23:05As a professional wrestler,
00:23:06I have an endless swell of aggression.
00:23:11Found out that aggression
00:23:13when the kids leave their shoes out.
00:23:15Put your shoes away.
00:23:17A little more.
00:23:18Show him who's the boss.
00:23:19A little nervous about the banging of the pork.
00:23:22I'm very worried about losing this bone.
00:23:24Show him who's the boss.
00:23:26I have to hit that meat.
00:23:30Okay.
00:23:31You think that's nice?
00:23:32Yeah, just, you know.
00:23:33All right, standard breading procedure.
00:23:36You're taking a nice little bath, aren't you, in the wash?
00:23:38Aren't you bathing?
00:23:39I am so happy that we could get all this stuff set up for us.
00:23:43It was so much time.
00:23:44Oh, doesn't this look appetizing?
00:23:48Energetically beat your eggs.
00:23:50Enthusiastically.
00:23:51Oh, enthusiastically.
00:23:52One off.
00:23:53Dredging is kind of like the circus.
00:23:55There's three rings.
00:23:56There's three steps.
00:23:57All right, yes.
00:23:58There you go.
00:23:59Okay.
00:24:00Getting this egg wash on here.
00:24:01I'm thinking this feels nasty.
00:24:02Okay, guys, you should be making your salad dressing right now.
00:24:05Should we?
00:24:06Should we really shift?
00:24:07I'm going to hurry up.
00:24:08Okay, here we go.
00:24:09Chris, have you started doing your dredging station?
00:24:12I can't find my flour because everything is on your bench.
00:24:15I've got so much stuff on my station.
00:24:18I can't find anything.
00:24:19Is it that flour?
00:24:20Oh, I found it.
00:24:21I found it.
00:24:22I found it.
00:24:23I found it.
00:24:24All right.
00:24:25I am my worst enemy.
00:24:26It's just me.
00:24:27It's really just me.
00:24:28Chris.
00:24:29Come on.
00:24:30Relax here.
00:24:31There's many steps.
00:24:32But I'm so overwhelmed.
00:24:33I put the breadcrumbs in here.
00:24:35Chris, why do you put that in the bowl?
00:24:37Because I don't know where to put everything.
00:24:39We need to get these done or there won't be time to actually cook the pork.
00:24:4235 minutes.
00:24:43You should have your pork already pounded, breaded.
00:24:47I am in for trouble.
00:24:51Sorry.
00:24:52Chris, start cooking.
00:24:53Oh, God.
00:24:56Chris, come on.
00:24:57Okay.
00:24:58Get your pork pounded, breaded, back into the fridge.
00:25:00I need to focus and go to it.
00:25:03Okay.
00:25:04So, next.
00:25:05I work hard, so I'm hard to beat.
00:25:08No, nothing never came from disbelief.
00:25:11Let's go.
00:25:14Go and get it.
00:25:16Okay.
00:25:17This is the hardest part for me.
00:25:18This is your time to shine.
00:25:20Woo!
00:25:21I did it!
00:25:22You learned how to squeeze a lemon.
00:25:24Making lemons out of lemonade.
00:25:25Three weeks later.
00:25:27I'm taking the stem off.
00:25:29Still on aisle one.
00:25:31I don't know how to use this.
00:25:34I'm just so happy to get to use this.
00:25:37The mandolin always scares me.
00:25:38Fingers up in the air.
00:25:39Like, you just don't care.
00:25:40I'm just waiting for somebody to slice a finger
00:25:43and serve it in the salad.
00:25:44Dangerous part.
00:25:45Now, I play a mandolin at home.
00:25:47I'm kind of nervous about this, though.
00:25:48I need my fingers for my career.
00:25:50And my hand.
00:25:51And my arm.
00:25:52That is good enough.
00:25:5324 minutes.
00:25:55I'm doing something wrong.
00:25:56Nick, flat fingers, flat fingers.
00:25:58Yeah, it's not really cutting through.
00:26:00Maybe you need to open it a little bit more.
00:26:02Uh, oh, there we go.
00:26:03Chef Anne definitely made it look a lot easier.
00:26:05Am I doing something wrong?
00:26:06The whole thing just sort of feels like an out-of-body experience,
00:26:09almost as if I'm watching myself cook.
00:26:11On the side or in the back?
00:26:12Looks pretty open.
00:26:14Shake it up, shake it up, shake it up.
00:26:18Are you chopping or grinding?
00:26:20I'm chopping.
00:26:22It's time to kind of start cooking your pork Milanese.
00:26:26I've got a burning flame to cook this pork.
00:26:30Remember to keep the pan on the burner, okay?
00:26:33Gonna get exactly how I want.
00:26:36Sizzle, sizzle.
00:26:38That's great, Bean.
00:26:39It looks beautiful.
00:26:41That's fantastic.
00:26:42Chris.
00:26:43Yes.
00:26:44Oh, my God.
00:26:45Thank you, Chef.
00:26:46Don't burn the breading.
00:26:47Bean is yours going?
00:26:48Julia, you turned off my burner.
00:26:50It's not on.
00:26:51Wait, I did?
00:26:52Yes.
00:26:53I feel like Julia is trying to sabotage me right now.
00:26:55Which one?
00:26:56This one.
00:26:57Oh, okay.
00:26:58Don't turn it off.
00:26:59Sorry.
00:27:00No, it's coming.
00:27:01It's not singing.
00:27:02That sounds pretty good.
00:27:03Okay, we're gonna go with that.
00:27:04The pan is very big, so I'm trying to keep it moving to get it even cooked.
00:27:08I sound like a real cook, you know?
00:27:10No.
00:27:11Sticking.
00:27:12Panko crust is coming off, but we have frisee that I can cover all my mistakes with.
00:27:19Frisee.
00:27:20It's really glamorous lettuce.
00:27:22Glamorous to say.
00:27:23Glamorous to eat.
00:27:24Frisee.
00:27:25Frisee.
00:27:26Frisee.
00:27:27Could be a fragrance.
00:27:28Everything's fine.
00:27:29Do you want to smell like a head of lettuce?
00:27:31Try frisee.
00:27:33Mmm.
00:27:34Ah, I hate this part.
00:27:36Giving it a bath.
00:27:38Oh, you can't tell me that doesn't look beautiful.
00:27:41Ah!
00:27:42Look at that.
00:27:43I'm bathing.
00:27:44I love baths.
00:27:45I take a bath every night.
00:27:46I haven't taken a shower in a long time because I take baths.
00:27:48Watch, they're gonna take just the part where I say I don't take a shower.
00:27:53I haven't taken a shower in a long time.
00:27:55That's nasty.
00:27:56Are you kidding me?
00:27:58Julia, take the temperature.
00:28:00I grabbed my lighter, not my freaking thermometer.
00:28:04Oh, it's taking an hour and a day.
00:28:06Talking to the pork.
00:28:07You can do it, girl.
00:28:08Where are we at?
00:28:09You got it.
00:28:10We're at 140.
00:28:11Here you go.
00:28:12You can keep doing the salads while the pork Milanese cooks, right?
00:28:14You can do two things at once.
00:28:15I don't know about that.
00:28:17Five minutes!
00:28:18Get your salad put together.
00:28:20So now it's time to make the poached egg.
00:28:22That's not happening.
00:28:23Okay.
00:28:24The part that I've been dreading this entire cook.
00:28:26It looks like an alien.
00:28:27Make sure your water's hot enough.
00:28:28I have no idea what's happening right now with this.
00:28:31Complete mess.
00:28:32Used all my eggs.
00:28:33They all look like crap.
00:28:34This is definitely not a poached egg.
00:28:35They're not poached eggs.
00:28:36They're murdered eggs.
00:28:37Never poached an egg before in my life.
00:28:39I put the egg in and...
00:28:41Oh, one exploded.
00:28:42That one is ruined.
00:28:43Okay, we're gonna try it again.
00:28:44Oh, I'm gonna go with...
00:28:45That's not how I do it.
00:28:46I put another egg in.
00:28:47I come back to it.
00:28:48Okay, this egg is probably too cooked just like that one.
00:28:51I have hard-boiled egg.
00:28:52We need poached eggs that's runny and gooey.
00:28:54I'm just gonna start again.
00:28:55At any moment, you just want to flip the table over.
00:28:57I think I cooked it.
00:28:58Overcooked it.
00:28:59Okay.
00:29:00I have hard-boiled eggs.
00:29:01We need poached eggs that's runny and gooey.
00:29:03I'm just gonna start again.
00:29:04At any moment, you just want to flip the table over.
00:29:06I think I cooked it.
00:29:07Overcooked it.
00:29:08Okay.
00:29:09This is my last egg.
00:29:11I have this one egg that I'm counting on.
00:29:13Oh, say can you see
00:29:17by the dawn's early light.
00:29:20Do you feel motivated?
00:29:21Ninety seconds.
00:29:22That's right, that's right.
00:29:23That's good.
00:29:24I want a runny egg.
00:29:25I want a runny egg.
00:29:26My love is running.
00:29:28I think I could do it a little bit better.
00:29:29Come on, recruits.
00:29:30One minute.
00:29:31Oh, no.
00:29:32Here we go. Here we go.
00:29:33It's not as ugly as I thought.
00:29:35She's probably gonna rip me a new one.
00:29:37Oh, that's actually quite ugly.
00:29:38Five, four, three, two, one.
00:29:42That's it.
00:29:43Hands up.
00:29:44Your job.
00:29:46We did it.
00:29:47Nice.
00:29:48Matthew, you're up first.
00:29:57Pretty nice presentation.
00:30:03It's overcooked.
00:30:04Way overcooked.
00:30:06I was hoping you wouldn't see that.
00:30:08I feel like our pork was a little, like, it's cooked around the outside edges, but not on the inside.
00:30:13Oh, I'm so bummed.
00:30:15I was really hoping she wasn't gonna turn the pork over.
00:30:19Detective Ann always knows where to look.
00:30:23All right, Nick.
00:30:24Ooh, nice.
00:30:26Beautifully poached egg.
00:30:27Seasoned nicely, but your pork is a little overcooked.
00:30:37The little curry shuffle.
00:30:40Really?
00:30:41Yes, very nice.
00:30:42It was so egg-cellent.
00:30:44Pork is nicely fried.
00:30:45Overall, a pretty good job.
00:30:47Mickey, come on up.
00:30:48Your salad does not look dressed at all.
00:30:49Oh.
00:30:50Because your pork was not cooked in oil that was hot enough, it's overcooked, and it's soggy.
00:31:09Okay.
00:31:10All right, pork shock.
00:31:13That's, like, hard-boiled.
00:31:19Yeah, I had some issues with the eggs, but the pork and the salad are great, right?
00:31:24Pork is not cut evenly.
00:31:26This little flappy guy and then this guy, look how thick it is.
00:31:30So it's not going to be cooked evenly.
00:31:32Wrong.
00:31:33The nuts should be all the way through the salad.
00:31:36I do not see any on top.
00:31:38I can slowly feel my self-confidence shrinking.
00:31:42I believe that you could do better than this.
00:31:45Okay.
00:31:46Glows out.
00:31:47Come on up.
00:31:48If you show respect to the queen, maybe it won't be off with her head.
00:31:53Because you're my queen.
00:31:55Oh, yeah.
00:31:57Beautifully poached egg.
00:31:59What did she say?
00:32:01She said something nice to me.
00:32:03Thank you, my queen.
00:32:05Nicely seasoned, nicely cooked.
00:32:09I'm not crying.
00:32:10It's just so much vinegar in the air.
00:32:15Bean, let's see how you did.
00:32:18Going into tasting, I am just a little nervous because it was a little bit chaotic.
00:32:22Here you go.
00:32:23Here you go.
00:32:24Hey, we got it.
00:32:26Woo!
00:32:27Great job.
00:32:28All right.
00:32:29Breading is nicely seasoned.
00:32:34One side is clearly more done than the other, but it's really good.
00:32:40Okay.
00:32:41The salad is dressed very nicely.
00:32:43I mean, you keep eating it, so it's gotta be good.
00:32:47He's complaining, but he's eating my whole dish.
00:32:50He just keeps taking bite after bite.
00:32:52I think today was your best cook.
00:32:55Great job.
00:32:56Thank you, Julia.
00:32:58What a neat plate.
00:33:01The dressing and the salad are really good.
00:33:04The breading tastes real good.
00:33:06This part tastes amazing.
00:33:07Then you go into this part, you get the burnt breadcrumbs.
00:33:10All right, Kyle.
00:33:19Nothing like a Gregorian chant to get the appetite going.
00:33:22So the dressing of the salad is actually really well done.
00:33:25I'm feeling good.
00:33:27Your Milanese is a little too thick.
00:33:30You need it to go a little heavier.
00:33:32I am not an athlete.
00:33:33I'm more of a cardio type person, not pounding pork.
00:33:37That's a pork chop.
00:33:38That's not Milanese anymore.
00:33:40Is there a reason why you didn't go a little heavier?
00:33:42You just forgot about it or you were scared?
00:33:44Nothing is going through my head.
00:33:46I'm blank.
00:33:47I'm at a loss.
00:33:48The main thing is how thick the chop is.
00:33:51We kind of need to really dial in and start focusing on the details.
00:33:55Totally.
00:33:56Todd, come on up, clown.
00:33:57The darkness of the pork is what I'm concerned about right now.
00:34:01At this point, the only thing I can do is pray.
00:34:03I'm a religious man when I need it.
00:34:05This is on the darker side.
00:34:06It's a shame because the breading has good flavor, but then it gets that bitter taste.
00:34:22The salad tastes really good.
00:34:24Very well balanced.
00:34:25You're the first one that actually has fennel in the fennel salad.
00:34:28I thought it was good.
00:34:29Precious.
00:34:30Woo!
00:34:31Look at that.
00:34:32Oh my God.
00:34:33The breading is really good.
00:34:34I think this is the best breading I've seen so far.
00:34:35How nice and clean is seasoned beautifully, but it is on the thicker side.
00:34:49What's wrong with being thick, chef gaze?
00:34:51I don't see nothing wrong with that at all.
00:34:54Look at you, Chris.
00:34:56Don't look at me like that, Chris.
00:34:59Come on.
00:35:00Oh.
00:35:01I have to say that it tastes better than it looks.
00:35:06Yay!
00:35:07A little bit uneven, but the seasoning of the breading, really well done.
00:35:12The meat, you cook it at the temperature that needed to be cooked.
00:35:15What a stark contrast from where you started.
00:35:17Yes, Chris.
00:35:19Thank you, sir.
00:35:20All right, recruits.
00:35:22Each of you impressed me, but there is one recruit that had the best pork Milanese of them
00:35:28all.
00:35:29And that recruit is...
00:35:33Bean.
00:35:34Really?
00:35:35What?
00:35:36That's crazy.
00:35:37Oh, yeah.
00:35:38Mm-hmm.
00:35:39I cannot believe this.
00:35:40This is great.
00:35:41Very well done, Bean.
00:35:44You all did a pretty nice job today.
00:35:47One of you is extra sparkly.
00:35:54Clothes out!
00:35:56Oh, thank you.
00:36:01I cannot believe.
00:36:02I cannot believe it.
00:36:03Thank you, thank you, thank you, thank you, thank you, thank you.
00:36:05Our main dish challenge today.
00:36:07We are making...
00:36:08Pasta from scratch.
00:36:10And Bean, because you won, you will receive the pasta prodigy advantage.
00:36:16You will have a special pantry of ingredients for your pasta dish that are off-limits to the
00:36:24rest of the team.
00:36:25Today, I'm going to show you how to make mezzaluna pasta, filled with goat cheese and spinach, with
00:36:33a guanciale and cherry tomato sauce.
00:36:36Woo-hoo!
00:36:37Today, I'm going to teach you how to make mezzaluna pasta, with a filling of gorgonzola cheese,
00:36:44and then walnut pesto sauce.
00:36:46Right.
00:36:47Mezzaluna means half moon.
00:36:50So, half moon shaped ravioli.
00:36:53Oh, this is going to be hard.
00:36:54My pasta dough.
00:36:56One pound of flour.
00:36:58Make a big hole.
00:36:59Add four eggs, some olive oil, and salt.
00:37:04We just start beating our eggs.
00:37:06Why don't I tell you exactly how many eggs?
00:37:09Because they're different species.
00:37:11And that's why we go with weight.
00:37:13Start incorporating the flour a bit.
00:37:16See, it's becoming thicker and thicker.
00:37:18Wow.
00:37:19Doughy.
00:37:20Now, we're going to start kneading the pasta.
00:37:22Fold it, turn, push down.
00:37:24We're developing the gluten that gives the pasta its texture and also the elasticity in order
00:37:31to shape it into whatever shape you're making.
00:37:33Can you also do massages?
00:37:35Only if you win.
00:37:36Ooh, there's an incentive.
00:37:38Put your hands on it and roll it.
00:37:41Get in there.
00:37:43Pasta is sexy.
00:37:45Get in there and do it.
00:37:47I knew Chef Anne loved pasta, but not this much.
00:37:53When you are done, you want it as smooth as that.
00:37:57Or for us ladies, as smooth and supple as your cheek.
00:38:00You know, or men.
00:38:01Now it's time to make the four cheese filling.
00:38:04Put gorgonzola cheese on a blender.
00:38:07Mascarpone.
00:38:08A little ricotta cheese on here.
00:38:10And then parmigiano reggiano.
00:38:12Heavy cream.
00:38:13Just a tiny touch.
00:38:14Then bring everything together.
00:38:16Ricotta cheese.
00:38:19Goat cheese.
00:38:20I'm going to do some parm.
00:38:22Add an egg.
00:38:23Spinach.
00:38:24Make sure my filling is really well mixed.
00:38:27I'm going to add the filling to your piping bag and then keep it in here.
00:38:31Your filling is done.
00:38:33Wanchiale is cured pork cheek.
00:38:37In the pan on a low heat because I want to melt the fat out of it.
00:38:43If I did it on a high heat, it would brown and it would seal all the fat in.
00:38:47Once it's starting to be nice and crispy, take this out.
00:38:51Add onions, two cloves of garlic, and cherry tomatoes.
00:38:55Cook them until they give up their sweet juices and my sauce becomes saucy.
00:39:00We're going to do a walnut pesto.
00:39:02Put my walnuts in a blender.
00:39:04A little bit of pine nuts.
00:39:06Clove garlic.
00:39:07Thyme.
00:39:08Bread.
00:39:09Parmigiano reggiano.
00:39:10Extra virgin olive oil.
00:39:11Are the bread crusts something that should go in whatever we make?
00:39:15No.
00:39:16We're doing a salsa di noce, which has milk-soaked bread in it.
00:39:18So that's not...
00:39:19But for example, a basil pesto doesn't have it, right?
00:39:21Okay.
00:39:22Now, you're blending.
00:39:23A couple minutes on here.
00:39:25This is the consistency.
00:39:27Time to make our pasta.
00:39:29We are going to roll our pasta dough through this machine a series of times.
00:39:34Just very gently press it down.
00:39:36And look, I'm letting these do the work.
00:39:38Do you see it?
00:39:39And it's gonna get thinner and thinner and thinner.
00:39:41And I'm gonna do one more pass.
00:39:43This is what I'm talking about.
00:39:45Beautiful.
00:39:46It's supple and silky.
00:39:49Done.
00:39:50Press the pasta cutter down to make our shape.
00:39:54I will take the filling and then pipe the mezzaluna.
00:39:57So cute.
00:39:58Not too much.
00:39:59If it's too much, it's gonna come out.
00:40:00And then we just have a mess.
00:40:01Messaluna.
00:40:02Messaluna.
00:40:03I love it.
00:40:05Fold it in half and pinch it shut.
00:40:08You want them nice and neat and beautiful.
00:40:10All right.
00:40:11Pasta water at a boil.
00:40:14Drop all these guys in.
00:40:15Cook it like one to two minutes.
00:40:18Remove these from the water with a spider.
00:40:21That looks nothing like a spider to me.
00:40:23I think Chef Gabe needs to go back to school.
00:40:25And put in the pan with a sauce.
00:40:27So all the flavors get absorbed into the pasta.
00:40:30These are done.
00:40:31A little bit of sauce around the top.
00:40:33Sprinkle oregano, guanciale, parmesan.
00:40:37Voila.
00:40:38Wow.
00:40:39All right.
00:40:40Wow.
00:40:41You guys want a taste?
00:40:42Yes.
00:40:43All right, come on up.
00:40:44Oh, my goodness.
00:40:45Yeah, it's so good.
00:40:46Oh, that's amazing.
00:40:47Holy.
00:40:48All right, my rockin' red stars.
00:40:51You will have 60 minutes to recreate my pasta recipe
00:40:57and put your own flavor spin on.
00:40:59The filling and the sauce.
00:41:01Bean.
00:41:02Lozel.
00:41:03You want the pasta prodigy advantage.
00:41:05Which means you get your own special pantry.
00:41:08And unfortunately, I have to remind you that at the end
00:41:10of this challenge, somebody will be eliminated.
00:41:13Feel good?
00:41:14Yes.
00:41:15Your time starts right now.
00:41:17Yeah, let's go.
00:41:20Pasta making.
00:41:21Pasta dough first.
00:41:22Red team, make your pasta dough first.
00:41:24I want to see pasta dough happening right now.
00:41:27And now we're ready.
00:41:29Here we go.
00:41:30Matthew, just make pasta dough first.
00:41:31You have flour, eggs, olive oil, and salt at your station.
00:41:34Just do it.
00:41:35We are on the way.
00:41:36Remember to use the scale.
00:41:38Oh, my gosh.
00:41:39Oh, shoot.
00:41:40Uh-oh.
00:41:41Uh-oh.
00:41:42I didn't make my hole big enough.
00:41:43You know, everything feels like it's going so well until it's not.
00:41:46Oh, my arm getting tired.
00:41:48I have no arm strength.
00:41:49Like, literally.
00:41:50You have no arm strength.
00:41:51I am a skater.
00:41:52My legs are strong.
00:41:53These arms are not.
00:41:54Use your legs.
00:41:55Push with your legs, precious.
00:41:57Wait, wait, wait, wait.
00:41:58How much eggs you put in there?
00:41:59I put three.
00:42:00What was the weight of the eggs?
00:42:01I didn't weight it.
00:42:02Wait it.
00:42:03I feel a little perplexed about making fresh pasta.
00:42:06There's a lot of measuring.
00:42:08Why we didn't weight it, Chris?
00:42:09We had to weight it.
00:42:10I don't know.
00:42:11You're just guessing at this point.
00:42:12Yeah, no, I'm guessing.
00:42:13This is actually actively not looking good.
00:42:15The dough seems impossible.
00:42:17I think I did something wrong.
00:42:19This is not looking like Chef Anne's dough.
00:42:22It's really separating.
00:42:24Not meshing together.
00:42:25My mind is not looking right.
00:42:27I'm trying to show Chef Anne that I'm listening.
00:42:30Squish it.
00:42:31Get it in there.
00:42:32But it's not going well.
00:42:34Come on, you guys.
00:42:35You got a lot to do.
00:42:36I am just so worried that I'm not going to get the right consistency.
00:42:40I don't think this is good.
00:42:42It's like literally what I was nervous about happening.
00:42:47She really needed it for a while.
00:42:50You need more flour.
00:42:51It should all be in the dough, right?
00:42:52Yes.
00:42:53Yeah.
00:42:54Thank goodness Chef Anne sees that I'm struggling,
00:42:56and she comes over and she fixes my dough for me.
00:42:59Put more flour in here and all this like...
00:43:01Needs to be in there.
00:43:02In the dough.
00:43:03Needs to be in there.
00:43:04How much does this need from me?
00:43:08This is one needy piece of dough.
00:43:11It's the neediest thing I've ever seen.
00:43:14It's like my ex-boyfriend.
00:43:15Constant attention.
00:43:17Did we have the same ex-boyfriend?
00:43:19I think we did.
00:43:20Workout.
00:43:21I do love the 80s workout, so...
00:43:2380s?
00:43:24Want to get those arms in shape?
00:43:26Just make some pasta.
00:43:27My triceps are fired up right now.
00:43:30Need it.
00:43:31Need it real good.
00:43:33Ugh.
00:43:34There's a lot of motions of this cookie pasta.
00:43:36I'll never look at spaghetti the same.
00:43:3945 minutes left!
00:43:41I know the dough has to sit for 15 minutes,
00:43:44so I'm no mathematician.
00:43:4515.
00:43:4615, that's 30.
00:43:47That's half my time.
00:43:48So you should be now moving to the next step.
00:43:51You're filling.
00:43:52Here comes the sweat.
00:43:54My brother took me to a wonderful Italian restaurant
00:43:57in New Jersey where they had a pear and gorgonzola pasta.
00:44:00See if I can't make a flavor that rivals that.
00:44:02Gorgonzola pear filling.
00:44:04A lot of pears to cut up.
00:44:06Trying to make a cacio e pepe.
00:44:09I always order a cacio e pepe,
00:44:11which means we have to get some pecorino,
00:44:13I think some parmesan,
00:44:15and some pepper.
00:44:16That's the goal.
00:44:17It's the only thing I can think of,
00:44:18so here we are.
00:44:19Kyle's cacio e pepe is alliteration.
00:44:20I could sell it.
00:44:21I would buy that,
00:44:22just by alliteration alone.
00:44:24Now I'm working on my filling,
00:44:26which is pear,
00:44:27a mix of cheeses,
00:44:28pecoroni,
00:44:30marsark,
00:44:31caponi.
00:44:32I feel like I'm in, like,
00:44:33the Italian mafia right now.
00:44:35Making pecorino,
00:44:36mascarpone,
00:44:37yeah!
00:44:38But I'm making it,
00:44:39and it's gonna be good.
00:44:40I'm working on my filling,
00:44:42so I have some ricotta.
00:44:44I have this advantage basket.
00:44:46I don't recognize any of this.
00:44:47I'm choosing to smoke mozzarella.
00:44:49Do I melt this?
00:44:50Do I cook?
00:44:51And the asparagus.
00:44:53Does it take a long time to saute asparagus tips?
00:44:55Stop.
00:44:57Can we get a bell on her?
00:44:58Do you know how to handle asparagus?
00:45:00No.
00:45:01Glozelle wins a special pantry.
00:45:04Have you ever eaten asparagus?
00:45:05But it's kind of like handing Glozelle
00:45:08a book written in French.
00:45:09I really don't know what to do
00:45:10with the smoked mozzarella.
00:45:11And she doesn't really speak French.
00:45:13Thank you for that advantage.
00:45:16We start asparagus like this.
00:45:18This part is woody,
00:45:21so we don't want it.
00:45:22These, Blanche and Shock.
00:45:24The only Blanche I knew before coming here
00:45:26was on Golden Girls.
00:45:29What's going on my little fairy?
00:45:31So I've got a little bit of mascarpone,
00:45:32moharmijan ricotta, and heavy whipping cream,
00:45:34and a little bit of cooked on spinach that I did dry.
00:45:36Good.
00:45:37Okay, I like that.
00:45:38And then what sauce are you doing?
00:45:39A pesto.
00:45:40Kind of like I did originally, but better this time.
00:45:41Right.
00:45:42What is your flavor profile?
00:45:44Lemon ricotta.
00:45:45And what else?
00:45:46I'm going to put bacon and sweet sausage in them.
00:45:49This definitely needs to be in a five-star restaurant,
00:45:51Cari's cooking cuisine.
00:45:53I would maybe do bacon instead of sausage.
00:45:55You don't need to go overboard.
00:45:57What's the broccoli for?
00:45:58The filling.
00:45:59Like, I'm thinking I might be the next Italian chef.
00:46:02Okay, sure.
00:46:05I am making the filling.
00:46:06I'm going to do a ricotta, parsley, cheese thing.
00:46:10I am thinking about recreating cheesy nuts
00:46:13for my ravioli filling.
00:46:14And the last challenge, I put it onto the frisee.
00:46:17I liked the flavor, and I'm thinking,
00:46:19oh, I'm doing a technique we already did
00:46:21to show Anne that I'm listening.
00:46:23Because I'm trying to listen.
00:46:25Walnuts.
00:46:26So it's different from the hazelnuts that we use.
00:46:28So I'm hoping it will be delicious.
00:46:31I'm sorry to interrupt.
00:46:32Can I use this in my filling?
00:46:33Uh, burrata?
00:46:34Yeah.
00:46:35Yes, you can.
00:46:36Is that good?
00:46:37It's like a wet mozzarella.
00:46:38Okay.
00:46:39So what else goes in the filling?
00:46:40I was going to do ricotta cheese,
00:46:41ricotta cheese, muscaport cheese, thyme, rosemary, salt.
00:46:43So that's all flat.
00:46:44Okay.
00:46:45Like burrata doesn't have much flavor.
00:46:47I'm given extra ingredients.
00:46:49I don't know what they are.
00:46:50Don't know how to use them.
00:46:51How is this an advantage?
00:46:53Oh, my God.
00:46:54This is what I don't know what I want to do.
00:46:56So my plan now, I'm going to make my filling
00:46:58with pancetta, smoked mozzarella, basil, and thyme.
00:47:02I can't believe I just decided to add meat into my dish
00:47:04because we did not go over that today.
00:47:06I don't even know what pancetta is.
00:47:08What the heck is this?
00:47:09What is that?
00:47:10It's smoked mozzarella.
00:47:11Ew.
00:47:12It was in my special box.
00:47:13This is cheese?
00:47:17Mmm, that's really good.
00:47:19What feeling are you doing?
00:47:20I'm doing ricotta, parmesan, and spinach.
00:47:23Okay, that's cute.
00:47:24What sauce are you doing?
00:47:25I'm going to do a brown butter sauce
00:47:27with some sage and rosemary.
00:47:28I can't believe I'm talking like this.
00:47:30What?
00:47:31Who am I?
00:47:33I am shocking myself.
00:47:34I have never put these flavors together in anything.
00:47:36I'm like, okay, pretty stinking good.
00:47:39I'm becoming the best cook in America at this point.
00:47:42Wow, look at me.
00:47:44It's giving Chef Gabe over here.
00:47:46I am talking like a true chef.
00:47:48He might got to look out for his job.
00:47:50I'm coming for it.
00:47:51All right, okay.
00:47:5330 minutes!
00:47:54I'm going to do rosemary, mushroom, garlic, and peas
00:47:59with ricotta and parmesan.
00:48:01And then for the sauce, a white wine butter sauce.
00:48:04Uh-huh.
00:48:05Adding the white wine, letting the alcohol burn off.
00:48:07Uh-huh.
00:48:08Then slowly adding chicken stock to it
00:48:10and letting it reduce.
00:48:11Okay, and then what?
00:48:12This is our test.
00:48:13I'm starting to sweat.
00:48:15And then butter as well to thicken it up
00:48:18and stirring and just having the time to reduce it
00:48:22so it thickens.
00:48:23Okay, I feel like you're doing great.
00:48:25So I have high hopes for it.
00:48:27Wow.
00:48:28Nick, what's your flavor profile?
00:48:29Um, mozzarella.
00:48:30I put pups with the cheese.
00:48:31I put the ricotta.
00:48:32And then I put some white cheddar in there.
00:48:34That's going to be for the inside.
00:48:35I am a huge cheese fan.
00:48:37I wanted to put in as many cheese as I can.
00:48:39And then for the sauce, I'm going to do sort of a tomato-based sauce.
00:48:42Okay.
00:48:43Tomato and beef.
00:48:44So first I'm going to do a beef-based sauce for flavor.
00:48:47This is where you lose me.
00:48:48Okay.
00:48:49So Nick, yet again, is straight up being a tentative or timid cook.
00:48:54I might do a bacon or a pork product.
00:48:57Pork will help give a nice flavor boost.
00:49:00Switching over to some ground pork instead.
00:49:03You know, do something you feel good about.
00:49:05Yeah, yeah.
00:49:06Well, it's better than the beef.
00:49:07You should be now finishing your filling.
00:49:15Interesting.
00:49:16Kyle, I've never seen anybody moving this low in my life.
00:49:18Oh, sorry, sorry, sorry.
00:49:19I don't know what you're doing.
00:49:20Literally, you're blending all of that together.
00:49:22Okay.
00:49:23I don't know why you're not making the Venus of Botticelli here.
00:49:25Okay, okay, okay, okay, okay, okay.
00:49:28I'm not mad.
00:49:29I'm not mad at it.
00:49:30How are your little nonas doing?
00:49:32I mean, uh, well...
00:49:35All right, you said it all.
00:49:37Yeah.
00:49:38Everyone should be rolling out pasta.
00:49:40Let's go.
00:49:41That was definitely not right.
00:49:42Oh, no.
00:49:43I don't know what's happening now.
00:49:44Come on, little guy.
00:49:45Work with me.
00:49:46Oh, my gosh.
00:49:47Your dough is really...
00:49:48It needs more flour.
00:49:49More flour?
00:49:50Okay.
00:49:51Aye!
00:49:52Oh, no.
00:49:53Oh, no.
00:49:54It seems so easy.
00:49:55But like a sewing machine, when the fabric gets all jumbled, that's what's going on with
00:49:58my pasta.
00:49:59It's having holes.
00:50:00It's getting bunched up.
00:50:02Oh, no.
00:50:03Oh, no, no, no, no, no, no.
00:50:06Time is running out, and I have to fill them.
00:50:08I have to boil them and then incorporate them into a sauce.
00:50:11I'm stressing out.
00:50:12This doesn't look right to me.
00:50:13I don't know.
00:50:14What do you think?
00:50:15Something's not right.
00:50:16Chef Ann, something's not right.
00:50:19I realize I can call Chef Ann.
00:50:22This is a tag team match.
00:50:24I got Chef Ann in my corner.
00:50:27So it's way too thick trying to go through there, so it won't.
00:50:31Gotta give it a squash first.
00:50:33Beautiful.
00:50:34I'm back on track.
00:50:36Oh, my gosh.
00:50:37I lost a lot of time.
00:50:38You need to start filling it up.
00:50:40All right.
00:50:41Here we go.
00:50:42Here we go.
00:50:43Squeeze, stop, pull away.
00:50:44Oh, that's not so good.
00:50:45Make sure that you close it tight.
00:50:47Otherwise, they're going to open up in the water.
00:50:49You're like a mezza mezza luna.
00:50:50I'm shaking.
00:50:51I can barely even roll my raviolis.
00:50:53Get a hold of it, Portia.
00:50:55Get a hold.
00:50:56Glozelle, is your sauce done?
00:50:58No.
00:50:59I might have the sauce, like, really ready to go.
00:51:01Those cook really fast, right?
00:51:03I haven't started a sauce, so I'm a little stressed.
00:51:06Bean?
00:51:07Yes?
00:51:08You have bean awfully quiet.
00:51:09Are you good?
00:51:10I don't know how to make moz, moz, moz, moz.
00:51:12I don't know what this is.
00:51:13You haven't made your tomato sauce yet?
00:51:15No.
00:51:16Precious, do you have a sauce?
00:51:17I'm making it right now.
00:51:18All right.
00:51:19The butter sauce.
00:51:20Let the butter brown, okay?
00:51:21Okay.
00:51:22The butter first, though.
00:51:23Let the butter brown first.
00:51:24Once it's melted, you throw the herbs.
00:51:25And then you let it brown with the herbs.
00:51:26Okay.
00:51:27All right, little mezza luna.
00:51:28Let's take a little bath, shall we?
00:51:30Two minutes and a half, guys.
00:51:31Come on.
00:51:32Hey, Chef Gabe.
00:51:33Does the pe...
00:51:34Does the...
00:51:35Does the...
00:51:36Say your own words.
00:51:38Do I put the lid on the moon?
00:51:40No.
00:51:41Oh.
00:51:42Oh, ho, ho.
00:51:43In the sauce glows out.
00:51:45Oh.
00:51:46In the sauce.
00:51:47Oh, that tastes very boozy.
00:51:48Ugh.
00:51:49Forgot to put the pears in my ravioli.
00:51:51The whole point of this dish was that there were pears inside.
00:51:58Yeah, I really screwed this up.
00:52:0030 seconds.
00:52:02Oh, my gosh.
00:52:04Five, four, three, two, one.
00:52:09That's it.
00:52:10That's up.
00:52:11You're done.
00:52:12That was crazy.
00:52:14Oh, whoa.
00:52:16All right, are you ready to go taste this?
00:52:18All right, let's go.
00:52:19Let's go in.
00:52:20Matthew, come on up.
00:52:22I'm worried.
00:52:23Did I season it correctly?
00:52:24Does anything taste good?
00:52:25I don't know.
00:52:26I made a mezzaluna with ricotta, walnuts, and parsley with a brown butter, parsley, and
00:52:33bacon sauce.
00:52:34The idea to render the bacon was a good one, but we needed something saucy.
00:52:39We just have ravioli tossed in fat.
00:52:41Your pasta water, way under seasoned, so your ravioli tastes bland.
00:52:46And knife cuts on bacon.
00:52:48Oh, it's connected.
00:52:51There are definitely things that I addressed very clearly in the demo that were not addressed
00:52:56in this plate.
00:52:57Hello, Zel, in your special pantry.
00:53:00I made a sexy ricotta snuggled with smoked mozzarella with pancetta, butter sauce, and
00:53:08asparagus.
00:53:09I am so thrilled because when Chef Ann, she turned her head like, then you know it's
00:53:14good.
00:53:15She has a tail.
00:53:16I find your mezzaluna very tasty.
00:53:18Yes!
00:53:19Yes!
00:53:20But some have way more filling than the others.
00:53:23The asparagus, they're a little bit mushy, but what is on the plate tastes good.
00:53:29I don't know what's happening.
00:53:31It'll be twice in a row that she said something nice to me.
00:53:33Kari!
00:53:34I made a broccoli bacon ricotta mezzaluna with a lemon butter shallot sauce.
00:53:40Did you try that filling?
00:53:42Yes.
00:53:43Did you like it?
00:53:44I thought the filling was delicious.
00:53:46I am nervous.
00:53:47There's silence.
00:53:48Like something horrible was coming up next.
00:53:51I agree.
00:53:52I think your filling does have really good flavor.
00:53:55Thank God!
00:53:56The pasta is a really nice texture.
00:53:59Overall, nice job.
00:54:01All right, Nick, come on up.
00:54:03I made a mezzaluna with parmesan, white cheddar, and ricotta.
00:54:08And then for the sauce, it is a tomato, pork, and garlic sauce.
00:54:11I'm feeling pretty good about the finished dish.
00:54:13I think the sauce tasted really good, so hopefully Chef Anne has good things to say about that.
00:54:17The sauce cooked down too much, and the sauce was too tight.
00:54:20You could have added some water to kind of loosen it up.
00:54:23The texture of your pasta is nice.
00:54:25It just doesn't feel quite finished.
00:54:27Horsha.
00:54:28I'm feeling pretty confident.
00:54:29I feel like the pears is an issue, but for the most part, the dish tastes good.
00:54:34I made a walnut pecorino and mescarpone mezzaluna with a butter sage pear sauce.
00:54:43Why?
00:54:44Oh.
00:54:45The first thing she does is get rid of my beautiful parsley garnish.
00:54:50Why?
00:54:51Apparently I should have learned from the last several dishes not to add anything that she
00:54:57doesn't specify.
00:54:58Why?
00:54:59What did I say this morning?
00:55:01No glitter, no.
00:55:02Did we do this?
00:55:03No.
00:55:04She's not happy already.
00:55:08We talked about this.
00:55:09These are repeat things.
00:55:11I mean, I can't.
00:55:12It's an interesting flavor combination, pears and walnuts, but the pasta itself is a nice
00:55:18texture, but a bit overcooked and the filling kind of curdled.
00:55:22I feel like the ratio of pasta to filling is a little bit off.
00:55:26There's not enough filling.
00:55:27I forgot to put the pears in.
00:55:29In the filling.
00:55:31Okay, Mickey.
00:55:32Come on up.
00:55:33I made a ricotta mushroom and pea mezzaluna.
00:55:38I'm having a difficult time trying to find the filling.
00:55:42It was loose.
00:55:43I was nervous to put too much in.
00:55:45It tastes good.
00:55:46Just not enough made it on the plate.
00:55:49Kyle?
00:55:50I know nothing about Italian cooking.
00:55:59I know about wine and opera.
00:56:02It's called cacio e pepe passion.
00:56:04Filling is pecorino, parmesan, and ricotta, and pepper.
00:56:09And the sauce is basil, thyme, and pine nuts.
00:56:13The cacio e pepe filling, it's really nice, but the pasta needed another 30 seconds.
00:56:18Beauty takes time, and so does cooking.
00:56:20I just need more.
00:56:21I really like your pasta.
00:56:22Oh, thank you so much.
00:56:24Todd?
00:56:25Chef, we thought it'd be impossible, but that was farfalle from the truth.
00:56:28With this pasta dish, Chef Gabe showed us part of his culture, so I wanted to show him a little of mine.
00:56:32Inside, I have gorgonzola, mascarpone, pear, ricotta, and thyme.
00:56:37The sauce is a sage cream sauce with butter.
00:56:40The shape of the mezzaluna is very well done.
00:56:43But you could have gone a little heavier on the filling, because the filling is really good.
00:56:47I love the pear.
00:56:48I love the addition of sage.
00:56:50A fun dish.
00:56:51Thank you, Chef.
00:56:52Chris?
00:56:53My filling is mushrooms with garlic, thyme, and ricotta.
00:56:57Sauce is pine nuts, thyme, and basil.
00:57:01Pasta dough, it's really good.
00:57:03The filling, I don't taste the mushroom.
00:57:05And the pesto, the ratio is a little off.
00:57:07Okay.
00:57:08There is a lot of oil, so what you get is like, look, you see it?
00:57:11The sage, I think you should be very proud, Chris.
00:57:15Julia, you're next.
00:57:16Oh.
00:57:17I have mascarpone, parmesan, ricotta, pesto sauce, and spinach.
00:57:21Does it look appetizing to you?
00:57:22No, but I feel like that's how you plated yours.
00:57:24Oh, excuse me?
00:57:25Yeah, no, seriously.
00:57:26I did not plate mine like this, Julia.
00:57:27The pastry itself, all I'm tasting is the pine nuts, but the mezzalunas and the filling,
00:57:33really well done.
00:57:34Yay.
00:57:35All right, precious, it's your time.
00:57:37I made for you a hot mezzaluna.
00:57:39Ooh.
00:57:40Yeah.
00:57:41There is spinach, ricotta, parmesan, heavy cream, and then I topped it off with a brown
00:57:46butter sauce.
00:57:47These are the cutest mezzalunas out of them all.
00:57:50Aw, thank you.
00:57:51But it's very al dente.
00:57:53You need it to cook more.
00:57:54Where is the sauce?
00:57:55I was afraid to pour too much.
00:57:57And right now, I don't have any.
00:57:58I got you.
00:57:59Did you salt your pasta water?
00:58:00I did.
00:58:01Okay.
00:58:02Needed more.
00:58:03Oh, okay.
00:58:04But that's also because there is not enough salt in the filling.
00:58:06Okay.
00:58:07All right.
00:58:08My little fagiolo bean, come up.
00:58:11Hey, hey, hey.
00:58:14Aw.
00:58:15This is a pancetta, tomato, and basil, mezzaluna.
00:58:19The filling is really nice.
00:58:20You're the only one that added any kind of meat in the filling.
00:58:23Yeah, that was in my extra basket.
00:58:24And it's nice.
00:58:25I'm glad that you did that.
00:58:26The advantage did work out.
00:58:28Dough, really well done.
00:58:29The filling, really well done.
00:58:31The sauce is where you kind of lose me.
00:58:33It's not cooked.
00:58:34The more it cooks, the more it develops flavors.
00:58:36Right.
00:58:41All right, recruits.
00:58:43Some of you were maestros with your mezzalunas.
00:58:46While other plates were slightly out of tune.
00:58:50Sadly, two of you will say arrivederci to booth camp today.
00:58:54But let's start with the good news.
00:58:56Yes.
00:58:57On my rockin' red star, there was one extra sparkly pasta maker today.
00:59:05Kari.
00:59:08Very nice job.
00:59:10I can see the giant steps forward that you're making every week and how much you want to be here.
00:59:15All right, blue team.
00:59:16The recruit that would have made my nonna proud is Todd.
00:59:26This is awesome.
00:59:27Great job.
00:59:28The pasta was very well done.
00:59:30Really remarkable.
00:59:31Thank you, chef.
00:59:32Also, safe in the blue team, Kyle.
00:59:37Bean.
00:59:38Julia.
00:59:39Unfortunately, that means Chris, Precious, you're up for elimination.
00:59:45Ah.
00:59:46Take a step up.
00:59:48The next recruit on the Rockin' Red Stars, who is safe, is Lozell.
00:59:57Nick.
00:59:58Nicky.
01:00:01Unfortunately, Matthew and Portia, you are in the bottom.
01:00:04Please step forward.
01:00:06Chris, Precious, this was a very difficult decision.
01:00:11But unfortunately for one of you, this is the end.
01:00:14The recruit that is not going to continue in Booth Camp is...
01:00:20Chris.
01:00:23Chris, I love having you here.
01:00:25You always bring so much joy.
01:00:27And I hope that you can go back to your East Village flat
01:00:30and bring it all together in your own kitchen.
01:00:32Well, thank you.
01:00:33I've enjoyed it so much.
01:00:34And I can't wait to cook with people I love.
01:00:37I'm sorry I have to ask for the apron, all right?
01:00:39Yeah.
01:00:40Well, thank you very much.
01:00:41I'm feeling sad, but also grateful.
01:00:44I may have not won the $25,000, but I've won a new confidence
01:00:50and not being afraid to try something new.
01:00:53Being with you all really was fantastic.
01:00:55We love you.
01:00:56Love you.
01:00:58I may be leaving Booth Camp, but I'm sure I'll be leaving
01:01:01a little trail of glitter behind me.
01:01:04Sparkle, sparkle.
01:01:06Mwah.
01:01:11Matthew and Portia.
01:01:13I'm super sad to lose either one of you.
01:01:16But the recruit that will not be continuing on in Boot Camp is...
01:01:26Horsha.
01:01:27Oh, wow.
01:01:28Oh.
01:01:29Oh.
01:01:30Oh.
01:01:31You have come so far.
01:01:33I have loved having you on my team.
01:01:36Remember, once a Rockin' Red Star, you are a Rockin' Red Star for life.
01:01:44Before I leave, I'm going to teach you one belly dance move.
01:01:49I will shoot.
01:01:50Okay.
01:01:51I'll drop your hips.
01:01:53Oh.
01:01:54Woo!
01:01:55And you taught me how to cook, and I taught you how to do a hip drop.
01:02:02Woo!
01:02:05I'm super grateful.
01:02:07I can see where I can really apply this in my life.
01:02:10Not just in the kitchen, but with the kids, and with my work.
01:02:14So I will absolutely continue to cook when I get home.
01:02:17I'm, like, really excited, actually.
01:02:20Love you guys!
01:02:24Next time on Worst Cooks in America...
01:02:27Distance battle!
01:02:28Right here!
01:02:29So aren't you laughing?
01:02:30What is that?
01:02:31I don't know what that is.
01:02:32Come on, you guys.
01:02:33Taste some stuff.
01:02:34Make a decision.
01:02:35Let's go!
01:02:36Bollywood Indian!
01:02:37Indian!
01:02:38Indian!
01:02:39Woo!
01:02:40We are taking the training wheels off.
01:02:41I don't know what this is.
01:02:42That's a sweet potato.
01:02:43Do I do this?
01:02:44Kyle, did you try to rice raw potato?
01:02:46I'm having a bit of a spiral.
01:02:48I don't know if I match a sweet potato.
01:02:50Oh, my God.
01:02:51I don't know.
01:03:01I don't know what that is.
01:03:02I'll do this too.
01:03:04I think I did have a fancy signature.
01:03:05I'll do this.
01:03:06Some people.
01:03:07I can touch.
01:03:08I am...
01:03:11People think you're not talking about this.
01:03:12I don't know what to do.
01:03:13They sit through with the
01:03:13things in the kitchen.
01:03:15I mean...
01:03:17I can you sit down and do this.
01:03:18I'm gonna...
01:03:19I'm gonna be thinking about what to do.
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