- 2 months ago
🎬 Welcome to Legend CineTV
🌏 Chinese • American • ENG • Turkish & more
📜 All with English subtitles
💖 For drama & movie lovers worldwide
🚀 New uploads, endless stories, pure emotion!
📢 Join our Telegram group: https://web.telegram.org/a/#-1002638445397
👉
Please follow me. Thanks for watching!
🌏 Chinese • American • ENG • Turkish & more
📜 All with English subtitles
💖 For drama & movie lovers worldwide
🚀 New uploads, endless stories, pure emotion!
📢 Join our Telegram group: https://web.telegram.org/a/#-1002638445397
👉
Please follow me. Thanks for watching!
Category
🎥
Short filmTranscript
00:00Previously on Worst Cooks in America.
00:02I knew that you could be a bad cook, but this is beyond.
00:05Is it good?
00:06It's spicy.
00:07We put a quart of pepper in it.
00:09I'm just kind of mesmerized.
00:12Oh, off!
00:13My stomach already hurts.
00:14Oh, my God.
00:16Hey!
00:17Matthew, turn the fish around.
00:19Do I do this?
00:21Kyle, did you try to rice raw potato?
00:23I'm having a bit of a spiral.
00:25The recruit, not continuing Matthew.
00:28Kyle.
00:30These professional performers are used to getting rave reviews.
00:34Amazing rave.
00:37But when it comes to cooking, they get zero stars.
00:41Their talents deserve a standing ovation.
00:43I'm plated.
00:44Though their food will have you running for the exits.
00:47Are you micro even a lobster?
00:49Oh, my God.
00:50And it's up to Chef Ann Burrell.
00:52Don't scare me, okay?
00:53I was just standing here.
00:55And Boot Camp's newest star, Gabe Bertachini.
00:57You have to go.
00:58To take these misguided maestros from, oh, no.
01:02Oh, my God.
01:03It's so gross.
01:04It's so gross.
01:05To trouble.
01:07How you going?
01:08I'm a chef.
01:09And one singular sensation will dance away with $25,000.
01:15On Worst Cooks in America.
01:17This is nuts.
01:18Talented and terrible.
01:19Good morning, Final Four.
01:20Good morning.
01:21Good morning.
01:22Good morning.
01:23And then I want to say congratulations to all of you that made it to the last week of
01:33Booth Camp.
01:34Woo!
01:35You did it.
01:36You did it.
01:37We have a 25% shot of winning $25,000.
01:40Oh, my gosh.
01:41It's so close.
01:42I can taste it.
01:43Except I wouldn't put money in my mouth.
01:45But I can smell it.
01:46We have one more skill drill cook to see who will have the chance to represent us in the
01:55finale.
01:56You must cook one final dish.
02:00Unfortunately, the ingredients that you need are locked in those bowls.
02:06Oh, no.
02:08To unlock those bowls, you will need to complete three culinary challenges as a team.
02:14At the first station, you will have to solve culinary riddles in the form of Shakespearean
02:21sonnets.
02:22Wow.
02:23Hear ye, hear ye.
02:26I decree that the clown shall win.
02:29Next, you will have to taste a trio of Macbeth's dishes and identify the single ingredient that
02:36all three have in common.
02:37At the final station, you must correctly identify and label different types of knife cuts.
02:44Each successful answer will provide you a digit for the combination to the vault.
02:50But you will only have 45 minutes to unlock the vault and complete the dish.
02:56Oh, wait.
02:57There's three challenges and then we gotta make a meal?
03:00That's a lot to do in 45 minutes.
03:02This is crazy!
03:04The recruit in each team with the best dish will move to the finale.
03:09Are you ready?
03:10Yeah.
03:11Yeah!
03:12Yeah!
03:13Your time starts now!
03:15Okay.
03:16All right.
03:17In Garden Green, I can found a bulb so bright and the color is base.
03:23From bulb to frond, my flavors do grow.
03:25Even my pollen...
03:26It's gotta be fennel.
03:27Come on.
03:28Where is that?
03:29Oh fennel, wherefore art you?
03:32Come on, come on, come on.
03:33Can I just bring it up?
03:34All right.
03:35I think it might be the fennel.
03:36Yeah, Kari.
03:37I love it.
03:38What can I serve?
03:39It's the fennel.
03:40My taste varies.
03:41You love or you hate.
03:42Whether I'm soapy or whether I'm bright.
03:44Cilantro!
03:45Whether I'm soapy or...
03:48That's cilantro.
03:49Kari, on it.
03:50Come on, precious.
03:52Oh, I see it.
03:53Put it on the thing, put it on the thing, put it on the thing, put it on the thing.
03:56Okay.
03:57All right.
03:58Good.
03:59Where we go next?
04:00Tasty?
04:01Tasty.
04:02What do all three dishes have in common?
04:05Paisel.
04:06That's a basil.
04:07Pesto?
04:08Mm-hmm.
04:09I think so.
04:10It's walnuts.
04:11Or maybe that's two.
04:14Paiselnut!
04:15Oh.
04:16Bounce it?
04:17It's a nut.
04:18Guys, you are on the right track.
04:22Go, go, go.
04:23Try that one.
04:24Nope.
04:25Oh, my God.
04:26Sorry.
04:27This is a mess.
04:28Come on, precious.
04:29Precious is like a squirrel.
04:32She is digging through nuts, nuts all over the floor.
04:34That's good.
04:35You got it?
04:36Yes.
04:37All right.
04:38I am so sorry to whoever has to clean up.
04:41One more.
04:42I think she said these are supreme.
04:44No, I thought this was Julianne.
04:46It's really hard to figure out these knife cuts.
04:49Oh, come on.
04:50Come on.
04:51Let's get through this and get to the cooking.
04:53I want them to have as much time as they possibly can.
04:56Those words sound made up to me, so me and Mickey's just placing whatever.
05:00Can we get a chef check?
05:01Means and Julianne are correct.
05:04Maybe.
05:05Maybe.
05:06Chef check.
05:07The last three are correct.
05:08Okay.
05:09Maybe this is like Stefan.
05:10All right.
05:11You guys are correct.
05:12Yes.
05:13Yay.
05:15Finally, we got the code to unlock the box of ingredients.
05:19Chef check.
05:20Chef check.
05:21That is correct.
05:22All right.
05:23Here you go.
05:25All right.
05:26Yes.
05:27Let's see what we have.
05:29All right.
05:30All right.
05:31Okay.
05:32How long do we have?
05:3439 minutes.
05:35All right.
05:36This is the dish that's going to get you into the finale.
05:38This is our last skill drill cook.
05:40Here we go.
05:41Okay, candy pain.
05:43This is it.
05:44I'm in it to win it.
05:47Salting this.
05:48Mickey, I might trim some of the fat off that pork chop.
05:51Okay.
05:52What are you going to do with it?
05:53I'm going to sear it.
05:54I want to get it all unified width.
05:56Okay.
05:57Seven weeks ago, I couldn't imagine I would be doing this without a recipe.
06:02What can I add to make the color appetizing?
06:05This doesn't look right to me.
06:07I don't know.
06:08What do you think?
06:09Something's not right.
06:10Usually we focus on knife cuts rather than thighs squished.
06:15It's amazing.
06:16I want to make a salad, definitely, but I can use the arugula, maybe some apple cider,
06:21vinegar, mustard, and pecorino.
06:23Okay.
06:24I got this.
06:25Lunch.
06:26The finish line is in sight.
06:30I'm so nervous to go up against Mickey because I know that she's going to do amazing,
06:35but I'm not going to go down easy.
06:37Bingo, bingo, bingo.
06:38And flour.
06:39In week three, we made pork Milanese.
06:42So as soon as I see the items, of course I'm going to make a pork Milanese and creamy mashed
06:48potatoes.
06:49Didn't you have cheese in your basket?
06:50Yes.
06:51Okay.
06:52Seven weeks ago, I didn't have the skills to do this at all.
06:55The jerk chicken looks good.
06:57It's almost done.
06:58How do you know if it's done?
06:59When it's black, it's done.
07:00Not quite exactly.
07:02Hari, your board gives me stress.
07:05There's cooking.
07:06That's like an episode of Hoarders.
07:08That's a good sign.
07:11It's a good sign.
07:12That is not a good sign.
07:14And now, I'm so close to getting a chance at that $25,000.
07:19What do I need?
07:21What do I need?
07:22What do I need?
07:23Seven weeks ago, I was a complete clown in a kitchen.
07:25And not in a good way.
07:26Oh, looks a little like vomit.
07:29Time!
07:30Come on!
07:31Ah, mise en place!
07:34This is why I don't like clowns.
07:36Today, I am definitely trying to show Chef Gabe that I've listened to everything he's taught us.
07:41Let's give it some flavor.
07:43I'm making pork chops with steamed broccoli and mashed potatoes.
07:46For my marinade, I'm going to do olive oil, some lemon, and some herbs.
07:49A little sample of that chili paste.
07:51Oh, it's got a little kick to it.
07:52Just a little bit of chili peppers.
07:53Mmm, yummy.
07:54Just a very little bit in the marinade.
07:55Whew!
07:56Wow.
07:57You just let it pound into me.
08:02This is so scary.
08:03We're on our own.
08:05I'm just going to play it safe and do another pork milanese and hope for the best.
08:09I'm going to just throw this whole potato in here because I want to do a baked potato.
08:13Oh, but it would have to be baked.
08:15We're just going to do one in there and one in the oven.
08:18One of these got to work.
08:19I can't even think right now.
08:20Oh, I'm so sorry.
08:21I wish I could think.
08:22This has been a challenging journey.
08:24Ew!
08:25What's going on?
08:26Oh!
08:27Just clean the shrimp.
08:28Ow!
08:29Oh!
08:30Oh!
08:31You're done.
08:32Get out!
08:33Help!
08:34And now I am so close to winning $25,000.
08:3825 minutes, guys.
08:40From week one to now, what a journey.
08:43I think about the first week and thinking, there is no hope here.
08:46Oh!
08:47A little bit with Alan!
08:49Oh, my God!
08:50Why is everyone using food coloring and glitter?
08:53Oh, lying!
08:54Spaghetti!
08:55Hi, kids.
08:58The recruits came so far.
09:01There we go.
09:02The pork is cooking.
09:04Why don't I add some apples?
09:08Oh, no.
09:09Are you all right?
09:10Okay.
09:11I'll worry about it after.
09:12You got 16 minutes.
09:14Get those done and cook your pork.
09:16Chef Ann wants to hear Taylor Swift.
09:19What do you think?
09:20No?
09:21Okay.
09:22Taylor Swift's not there.
09:23All right.
09:24Wait for a second.
09:26Thank God, Taylor.
09:27You finally made your appearance.
09:29Taylor Swift's in the building.
09:31You still have that boiled potato going?
09:33Yeah.
09:34Is it done?
09:35That is not done at all.
09:36I see some smoke coming out of that pan.
09:40Oh, you blood.
09:41The potatoes have been distracting me.
09:43It's burnt.
09:44I'm looking forward to eating the other milanese.
09:46Okay.
09:47Keep going.
09:48Keep going.
09:49Cinque minuti, ragazzi.
09:51Five minutes.
09:52I want to finish off my pork chops with a nice pan sauce.
09:57It's not good, Todd.
09:58I think I'm going to abandon that.
10:00Fifteen seconds.
10:01Let's go.
10:02Come on.
10:03Do you want to go to the finale?
10:04Show me.
10:05Seven.
10:06Seven.
10:07Six.
10:08Five.
10:09Five.
10:10Four.
10:11Three.
10:12Two.
10:13One.
10:14That's it.
10:15Hands up.
10:16You're done.
10:17You ready to go pick our finalists?
10:19Let's go.
10:20I'm so excited.
10:22Mickey, you're up first.
10:24What did you make?
10:26Pork loin in a garlic chili oil.
10:29Apples.
10:30And in the salad, I used arugula with some toasted walnuts and the pecorino.
10:35Very classic combination, pork and apples.
10:38But whenever I cook a fruit with the skin on it, I always peel it.
10:43Oh.
10:44A boneless pork chop like this, there's very little fat, so they get dried out.
10:49But I love the flavor profile salad.
10:52It's tasty, but I would like a little shot of acid in there.
10:55But very nice job.
10:57Kari, talk to me about what you made.
11:00Pork Milanese, mashed potatoes with salad, and a spicy honey mustard vinaigrette.
11:06The pork is really nicely seasoned, but a hair overcooked.
11:10The breading and the browning is really good.
11:13Your potatoes taste really good.
11:16I personally just like them a little creamier.
11:18Your salad has a really great balance between all the flavors.
11:25Precious, you are up first.
11:28This is my blackened pork chop with a little bit of a roll gula salad and some roasted potatoes.
11:36So that's why you call it blackened.
11:38Oh, wow, yeah.
11:39Pork itself is actually very juicy.
11:41It didn't dry out, which is kind of strange given the fact that it's burnt on the bottom.
11:46But it's tasting a little burnt.
11:48The salad.
11:49I love the dressing.
11:50Potatoes are good.
11:51It just needs a little more salt.
11:53Really nice.
11:55All right, Todd, it's a turn.
11:57Come up.
11:58What have we got?
11:59Pork chop.
12:00Broccoli and thyme-infused mashed potatoes.
12:03Really well done with the potatoes.
12:04The texture is great.
12:05The broccoli are well cooked.
12:07So what happened with your pan sauce?
12:08Did I like it, huh?
12:09No, I didn't like it.
12:10The pork, it's a little dry, but the marinade and the flavor, great job.
12:15Thank you, Chef.
12:16After hearing all of Chef Gabe's comments, I'm thinking, I'm not sure.
12:21Precious did a good job, so maybe it's my time to go home.
12:26I have so much to consider.
12:28You have made the decision I have to make very, very difficult.
12:33I'm feeling good about my flavors, but I hope I did enough to make it to the finale.
12:40Recruits, we are so proud of all of you.
12:45But unfortunately, only two of you can move into the finale.
12:48The recruit in the blue team who is moving forward to the finale is...
12:56Todd.
12:58Good job.
12:59Hi.
13:00Thank you, Chef.
13:01Precious.
13:02We will miss you, and I hope that you will bring home this love and excitement for cooking.
13:07Oh, for sure.
13:08Before, I was like, cooking takes so long, but now I know I can do everything in under an hour.
13:12Thank y'all so much.
13:15I feel like I have conquered my fear in the kitchen.
13:18Bye.
13:19Ciao.
13:21I am extremely proud of myself.
13:22I can roller skate, and I can cook for my friends and family.
13:25Let's see what I do next.
13:27The Rockin' Red star who will be representing me in the finale is...
13:36Kari.
13:37Oh, my gosh.
13:40I know.
13:42Unfortunately, that means I'm gonna have to ask you for your apron.
13:44Yes.
13:45Yes.
13:46I'm feeling disappointed.
13:47Back to the wrestling ring for me.
13:49But I can make a delicious meal with all these proteins that my friends and family could enjoy.
13:55Oh!
13:56All right.
13:58Kari and Todd, you two will be representing us in the finale.
14:04Are you guys ready to plan your menus?
14:06Yeah.
14:07Let's do it.
14:08All right.
14:09I wanna be able to watch you go through this menu and being at ease that you got all the tools.
14:15So, you really, really loved rolling the pasta.
14:18So, the appetizer is going to be a butternut squash-filled tortelli in a sauce of brown butter, wild mushrooms, and fried sage in there.
14:27You like that?
14:28Oh, my God.
14:29Good.
14:30Good.
14:31We're gonna start with our pastas.
14:32Yes.
14:33I mean, you know how to make pastas, right?
14:34Sure.
14:35It's a volcano with an egg.
14:36Yup.
14:37There's a lot of pressure on my shoulders right now because Chef Gabe, it's his first season.
14:40So, I need to make sure I give him the win.
14:42What?
14:43What?
14:44What's the sight?
14:45It starts to get me sweaty again.
14:46It's a...
14:47I'm definitely pushing Todd's limits.
14:48I was like, should I give Todd a salad?
14:51Should I give Todd a soup?
14:52No.
14:53No, you should.
14:54I want to take risks.
14:55And we win when we do that.
14:57Thank you for not going easy on me.
14:58Yeah.
14:59I appreciate it.
15:00Our first course is going to be stuffed zucchini blossoms with goat cheese and zucchini.
15:07Zucchini noodles, an onion noodle, some tomato caviar.
15:11Fancy.
15:12Yes.
15:13I mean, $25,000 is fancy.
15:15It's probably fancy.
15:16The menu I have created for Kari incorporates techniques that he has learned about how to
15:22build flavors, beautiful teeny tiny little knife cuts, and how to apply them to these
15:27ingredients.
15:28Oh, you're getting this.
15:30Heart and kitty emojis are coming out.
15:33Let's think about our tomato caviar.
15:36Caviar?
15:37That's fish eggs, so that's something nasty to me.
15:39How am I supposed to make tomato eggs?
15:42I've never seen oil like this.
15:44Because it's frozen.
15:45So what we're going to do, we have some tomato juice.
15:48We have agar agar.
15:49It's a seaweed thing, but it acts like jello.
15:52We're going to bring this to a boil.
15:53Okay.
15:54And then we're going to drop, drop, drop it to make little pearls.
15:57Oh, that's going to be nice.
15:58When the gelatinized tomato juice hits that cold oil, it has the feel and look of caviar.
16:06I'm doing molecular gastronomy.
16:09Molecular gastronomy.
16:10Look at your little caviar pearls.
16:12Excellent.
16:13We are going to do our filling.
16:16Put the butter and squash in there, mascarpone, pecorino, parmigiano.
16:20We got nutmeg.
16:24Okay.
16:25Put the top.
16:26Yeah.
16:27Kind of want to be delicate, but, you know, firm.
16:28Just the middle here.
16:29God, you got fat fingers, Todd.
16:31You remind me of my grandmother.
16:33Okay.
16:34Okay.
16:35Let's throw them in.
16:36So now we're going to do the sauce.
16:37I have my brown butter.
16:39There you go.
16:40We're going to throw the mushrooms in.
16:41This is, we're basically doing a mushroom ragu.
16:43That's what we're doing here.
16:44Okay.
16:45Next, we're going to make onion noodles.
16:46So it looks like pasta.
16:47Pasta.
16:48But it's annoying.
16:49There's so many technical elements to this appetizer.
16:52And you just want to fill the flour.
16:55Nice little coating.
16:56All right.
16:57Yep.
16:58But I'm glad that Chef Ian has the faith that I can do it.
17:00Good.
17:01So we're going to start with pasta sauce.
17:04Now we have the mushrooms and cheese right on top.
17:10It's so good.
17:11We're ready to plate.
17:13Caviar, like, sprinkled around.
17:15Tomato me.
17:16Now, blossom me.
17:17Give it a try.
17:20Mmm.
17:21That's good.
17:22The second course, I'm going to have an herb-crusted rack of lamb on top of a sanchoke puree.
17:28And then onions cooked down in agrodolce, so balsamic and honey.
17:31So you have the sanchoke.
17:32It's actually a root vegetable with cream.
17:36This is going to take, like, you know, 20 minutes.
17:38All right.
17:39Now we're going to do lamb.
17:40Got the fat.
17:41Mm-hmm.
17:42Done.
17:43Done.
17:44Done.
17:45Oh, no.
17:46Moving on this one.
17:47This is like first-week problems.
17:49We're going to score this.
17:50It allows for the heat to come through and melt all of that.
17:54The second course is seared red mullet on a pea puree with sauteed sugar snap peas and some quick pickles of cucumber and fennel.
18:06This is a lot of things I've never heard of.
18:08I know.
18:09Let's start pea puree, creme fraiche, tahini, sesame seed paste.
18:14We just want to give this a little bit of earthiness.
18:21Oh, yeah.
18:22Yay!
18:23Nice job.
18:24That's good.
18:25All right.
18:26Fish.
18:27Fish is very unforgiving.
18:28You have to cook it perfectly.
18:29If not, it's going to be dry and nasty.
18:32Uh-oh.
18:33So just use your fish spatula and ever so gently take it off.
18:38While this goes, we are going to talk about the agrodolce.
18:43Agro means sour in Italian.
18:45Ah.
18:46Agrodolce, sour sweet.
18:47Okay.
18:48This word sounds like something that you wear.
18:50I'm wearing agrodolce.
18:52We'll add our vinegar and then we add our honey.
18:56Yes, dear?
18:57Yeah.
18:58Honey, you better cook a good dinner tomorrow.
19:01Ready to plate?
19:02Sauce down.
19:04Onions.
19:07Gorgeous.
19:08That's what you want.
19:09I don't even want dessert.
19:10It's so good.
19:11This is good, huh?
19:12High five.
19:13Arch it.
19:14Yes!
19:15Look at how great that one was.
19:16Pickles.
19:17Yes!
19:18Our fish.
19:19And then last thing, bacon.
19:21That's real good.
19:22Third course is gonna be vanilla cardamom panna cotta with amarena cherries and caramel brittle.
19:35So we'll do a vanilla bean, heavy cream, and then milk.
19:38Then we're gonna do a little cardamom panna cotta.
19:40It needs to set in the fridge.
19:42Otherwise, it's just gonna be liquid and you're not gonna have a dessert.
19:45Our dessert course is going to be frozen berries.
19:49Then we are going to melt white chocolate.
19:52We're gonna have a little sugar cookie and a little bit of clotted cream.
19:56This is exciting.
19:57I'm getting goosebumps.
19:58Oh, I love that.
19:59This is exciting.
20:00We're gonna need butter, sugar, egg, vanilla.
20:04This is a super fancy menu.
20:07Like a really nice, light coating.
20:09Chef Ann is a bougie type of girl.
20:12Yes, beauty.
20:13Home stretch.
20:14Right?
20:15Put it right there.
20:16Okay.
20:17Now the cherries.
20:18Our brittle.
20:20Mmm.
20:21The check is in your pockets.
20:22So good.
20:23Let's cash that, baby.
20:24Set up one, two, three, four.
20:25It's clotted cream.
20:26There you go.
20:27Great.
20:28So then the hot chocolate on those freezing cold berries.
20:31All right?
20:32What do you think?
20:33That's so good.
20:35I know it's a lot.
20:36That's why we spend all this time in the kitchen together.
20:38The things that I'm most worried about is time management.
20:41Luckily, I'm a clown.
20:43I can handle some juggling.
20:45I wanna win.
20:46I wanna win.
20:47And you wanna win.
20:48I have every faith in the world in you.
20:49I want Chef Ann to be proud, but I'm feeling a little anxious.
20:52I'll see you tomorrow.
20:54Can I really do this?
20:55Come on, buddy.
20:56Let's go.
20:57All right.
21:03Let's play.
21:04Our judges are Claudette Cepeda, Chef and Culinary Anthropologist.
21:09Martel Stone, Chef de Pizine of Dogon, Washington, D.C.
21:13Then we have Papi O'Toole.
21:15All these three judges are really expert in different fields, and so I know that each of them will really look for different things in a plate.
21:22Welcome, judges.
21:25Seven weeks ago, 16 of the worst cooks in America showed up in our boot camp.
21:33These recruits were all talented in other areas, just not in the kitchen.
21:40Our final two recruits have come so far, and today these recruits will prepare a three-course,
21:49hopefully restaurant-quality meal for you.
21:53This will be a blind tasting.
21:55You will be served meal X and meal Y.
21:58The winner will be awarded $25,000.
22:03We cannot touch or taste anything our recruits are making today.
22:07It is 100% all on their own.
22:10Yeah, okay.
22:11All right, we will see you soon, judges, all right?
22:14Bye.
22:17Okay, I mean...
22:18They can't taste anything.
22:19No, or cook at all.
22:26I'm really nervous about going up against Kari.
22:29He is a powerhouse in the kitchen.
22:32But I didn't spend seven weeks away from my wife and away from my kids to come home empty-handed.
22:37Daddy's got to bring home the bacon.
22:41Todd is the fiercest competition there is, but I'm going to this cook with confidence.
22:46I know I can do this.
22:47I deserve to win.
22:51All right, Kari and Todd.
22:53Gabe and I will be with you guys every step of the way.
22:59But we cannot touch or taste anything.
23:03Now, you two will have 90 minutes to prepare your first course.
23:07Ruth's time starts right now.
23:09Let's go.
23:10What's first?
23:11Get a sheet tray.
23:12For roasting, butternut squash.
23:13Yes.
23:14First for the filling, I need to get these butternut squash chopped and into the oven as quick as I can.
23:18Butternut squash is in, so now I've got to work on my pasta dough.
23:22Look at you.
23:23You look like my no-nut.
23:24There is no time for clowning around in the kitchen.
23:26I'm still a clown.
23:27I'm still in the kitchen.
23:28But it's not the same thing.
23:29All right.
23:31It's zoodle time.
23:33You got this.
23:36Push hard.
23:37Push hard.
23:38Harder.
23:39I'm pushing as hard as I can go.
23:40The next thing is going to be broken.
23:44This spiralizer is giving me some trouble.
23:46Yeah.
23:47That's it.
23:48That's it.
23:49Whew.
23:50Great.
23:51There you go.
23:52Our tomato caviar.
23:53I don't know if it was a teaspoon of agar and a half a teaspoon of celery, so.
23:57You to taste, remember?
23:58Yeah.
23:59Throughout this whole cook, I have to rely on my own palate.
24:02Drop, drop, drop.
24:03Chef Ann may be next to me, but she cannot taste anything on my dish.
24:08She can't touch it.
24:09Drop, drop, drop.
24:10This is all curry.
24:11I made that.
24:12Yeah, it was all me.
24:13Look at you, you caviar tomato-making ripper.
24:16One hour left on the clock for the first course.
24:19Thank you, one hour, chef.
24:20The sweat dripping off my face, not so much.
24:25All right.
24:26There you go.
24:27So next, I blend the filling.
24:30And then I watch all my pots like you'd watch a three-ring circus.
24:33Something's happening at all times.
24:34It's going to be a lot of juggling.
24:38There you go.
24:39Dump it out.
24:40Now let's focus on onions.
24:43Flying fingers.
24:45Yes.
24:46Isn't that noise good?
24:47Can I put this on your neck, a cold towel?
24:49Sure.
24:50This is so much hard work.
24:52We're a full-service boot camp around here.
24:54Let's do zucchini.
24:56Can you just wipe down your knife, please?
24:58There you go.
24:59No!
25:00It's sharp side facing away from you always.
25:01You're right, girl.
25:02You're right.
25:03You're right, chef.
25:0430 minutes left, but we're doing great.
25:06Put the mushrooms in there and then turn it on.
25:07Amazing.
25:08All right.
25:09We're going to pipe, pipe, pipe, pipe.
25:10I still have to fill all my pasta, get it cooked, finish the sauce.
25:12That's it.
25:13Amazing.
25:14Look at this job here.
25:15Now just very delicate and calm.
25:17Just me did it yesterday, remember?
25:19Dun, dun, dun.
25:20I have to be very careful when assembling this pasta to make sure that they stay closed.
25:23Oh, my God.
25:24Look at that beauty right there.
25:2610 minutes, guys.
25:2710 minutes.
25:28Yeah, look at that.
25:29Do your basil oil.
25:30It's time to fry these zucchini blossoms.
25:32We're going to fry flowers.
25:33I have no insurance policy.
25:35There's $25,000 on the line.
25:38Whip it off.
25:39Whip more.
25:40No, it's cream.
25:41The cream's coming off.
25:42Oh, no.
25:43It's okay.
25:44All right, get it in.
25:45Hurry up.
25:46Put these on the plate and we're done after that.
25:47Come on, Todd.
25:49While the tortelli cook, we're going to do the fry sage.
25:52Okay, the pressure is on.
25:53The clock is ticking.
25:54I will bring these down a bit.
25:55Okay.
25:56Got to pick up the paste.
25:58How is the mushrooms?
25:59Good?
26:00Ooh.
26:01Now that's going to make it in the cat.
26:04That's going to be strong, Todd.
26:05So now you go down the line, right?
26:07Okay.
26:08Great.
26:09You've got 35 seconds.
26:10That's hot.
26:11$25,000.
26:12Let's go.
26:13Work through the burn.
26:14Work through the burn.
26:15$25,000.
26:1630 seconds now.
26:17Work through that burn.
26:18Come on, Todd.
26:19These two on plates, okay?
26:20Five seconds.
26:21Yes.
26:22Go, go, go, go, go, go, go, go, go, go.
26:24Here we go, and done.
26:25You're done.
26:26Yeah, there we go.
26:28Are you happy with it?
26:29I am.
26:30I'm very happy with it.
26:31It's a little messier than I want it to be, but it looks really good.
26:35Ooh, look at that.
26:36It looks amazing.
26:37Did it all?
26:38Yeah.
26:39All of it.
26:40And I hope the culinary experts are going to enjoy.
26:43All right.
26:45Oh, that's beautiful.
26:46I mean, this looks lovely.
26:47For appetizer-wide, we have a butternut squash totaloni with a brown butter sauce, sage,
26:53and wild mushrooms.
26:55So much for that wedding diet.
26:58Presentation.
26:59It's nice.
27:00Textural components really, really good.
27:02The filling, I really love.
27:03The balance of sweetness from the butternut squash.
27:05So well-executed for someone that seven weeks ago had no idea what they were doing in the kitchen.
27:10But I am missing a little acid.
27:12Now, pasta's a little thick.
27:14But it has got that lovely al dente chew to it, which is really nice.
27:17You ready to move on to Dish X?
27:19Ready to go.
27:21For appetizer X, we have paglia y fieno noodles, zucchini blossom stuffed with goat cheese,
27:27roasted cherry tomatoes, and a basil oil.
27:30Oh, we got bougie with Dish X, didn't we?
27:33Yes.
27:34I love a good squash blossom.
27:36The goat cheese acidity.
27:37That's what we were missing on the first one.
27:39Can we also discuss the fact that they've made tomato caviar?
27:42Like, this is incredible.
27:44The colors are amazing.
27:46And some of the tomatoes are nice and blistered.
27:48That's a really nice touch.
27:49The zucchini noodles, they're really soft and delicate, but they really do add a bit of acidity to the dish.
27:55I would have liked the onion to match the same thickness of the zucchini.
28:00That could have been a little bit more finessed.
28:02They've really set the bar high for themselves on these appetizers.
28:06I am so impressed that these are the worst cooks in America.
28:10You have 60 minutes to serve your entree.
28:13Let's go.
28:14There you go.
28:15Look at that.
28:16So, chef, my little sunchokes here.
28:18Sorry, why don't you do that?
28:19Why don't you actually get some cream, let it heat up so that's already hot, right?
28:23Yes, chef.
28:24There you go.
28:25I have so much to get done.
28:26So first, I've got to get these sunchokes peeled.
28:29Woo-hoo!
28:30Juggling over here, chef.
28:32This feels like it's taking forever.
28:35They don't peel very easy though, do they?
28:37So there's a quart container or your pickle.
28:40It's time for the entree and I'm hyped.
28:42I can do this perfectly.
28:44Yeah.
28:45Put the lid on and shake it.
28:46Yeah, there we go.
28:48Grab your peas.
28:49The pea puree has sugar snaps, crumb fresh, tahini, and mint.
28:54All right.
28:55This pea puree was my favorite thing in the practice round.
28:59So I want it to be just as good but even better.
29:02That seems a little thinner than yesterday, huh?
29:05Yeah.
29:06That's much looser.
29:08Why don't we put a few more peas in it, huh?
29:10I just want to make sure the pea puree is thick enough so it doesn't mess up our plating.
29:15Because we do a swoosh on the plate.
29:18Go, because we got to go.
29:19And a handful of sugar snaps.
29:21But Kari has to trust his palate.
29:25Does it need more salt and stuff?
29:27Yeah, it needs more salt.
29:28Does it need more mint?
29:29More mint, definitely.
29:30Rip off like two or three leaves.
29:32How about another little bit of tahini too?
29:34What do you think?
29:35So this is making me nervous.
29:42Everything has to be perfect.
29:44I do not want to ruin my chances of winning the $25,000.
29:48That makes you happy?
29:51That's it.
29:52Todd.
29:53Three little lambs.
29:54I've got to make sure that I score the fat cap on the lambs to render out in the pan.
29:58Herbs.
29:59Mm, herbs.
30:01I've got parsley and rosemary and thyme, a little garlic.
30:07Todd is really following directions.
30:09He's adjusting to do multiple things at once and pay attention to all of it.
30:13Beautiful, see?
30:14All right, 37 minutes.
30:16Going to the oven.
30:17Find the asparagus.
30:18Great.
30:19Kari is moving right along.
30:22Baking.
30:23Just slice it quick.
30:24Perfect.
30:25Yeah, baby.
30:26Woo!
30:27It's like, check, check, check.
30:29All right, so let's go get our fish.
30:31Lay it in.
30:32Nice.
30:33The hardest part about this dish is getting that fish with the crispy skin.
30:37Because I don't want to serve anyone any loose and floppy skin.
30:42As we know, that is disgusting.
30:44Yuck.
30:45I want the skin to be so crispy that the coloring experts break a tooth.
30:50Flip it.
30:51Oh, nice.
30:52We're gonna go into the agrodolce, yeah?
30:54Here we go again with the Italian.
30:56Agrodolce.
30:57Okay.
30:59Once they're brown, I add balsamic vinegar.
31:00Give it like a shimmy-shimmy.
31:01Shimmy-shimmy.
31:02Yeah, and now the honey.
31:03Yeah.
31:04Less than 15 minutes, guys, for your second course.
31:05Salad.
31:06Do you want to stop prepping your mise en place for the salad?
31:07Yes, I do.
31:08Thank you, chef.
31:09For the salad, I mix some micro herbs together, and then I pluck off these little garlic flowers.
31:22Oh, they look so pretty.
31:23Next, I have to pull the lamb out because I have to give it time to rest.
31:26I think they look done.
31:27I think so, too.
31:28How do they feel?
31:29Hot.
31:30Yeah.
31:31Of course they feel hot.
31:32This one's good.
31:33Okay.
31:34Take them out.
31:35Great.
31:36Go get the plates.
31:37Time is running out.
31:38Time to swoosh like a shooting star.
31:39There you go.
31:40Go.
31:41Yeah.
31:42Woo!
31:43Perfect!
31:44Gorge, get those peas down.
31:45Come on, go, just go.
31:46We gotta get everything out of place.
31:47Oh, looks pretty, huh?
31:48Yes, I love it.
31:49Right?
31:50Let's go.
31:51Beautiful.
31:52Come on.
31:53Let's go, let's go, let's go.
31:54Lay them on the pickles.
31:55Two and a half minutes.
31:56Oh, nice and clean.
31:57Okay, that's a lot of stuff.
31:58Okay.
31:5930 seconds.
32:00And we have to put the bacon.
32:01Oh my God, and the bacon.
32:02Get it on.
32:03There you go, beauty.
32:04Let's put some of that on top.
32:06Nice and clean.
32:07Let's go.
32:08All right.
32:09There we go.
32:10Time is up.
32:11Time is up.
32:12Woo!
32:14This dish looks amazing.
32:15I got this.
32:16I got it in the bag.
32:17Great job.
32:18Beautifully cooked.
32:19Look at that.
32:20It's gorgeous.
32:21There's a couple of drips I wish I could have cleaned up.
32:23But overall, I think this is a good plate to serve the judges.
32:27Oh, wow.
32:28For Entree X, we have seared red mullet filet with a pea puree, sauteed English in sugar snap peas, wild asparagus, and bacon with a cucumber and fennel pickle.
32:40Visually stunning.
32:42Such a vibrant color.
32:43I don't think the fish is cooked really well.
32:46It's like flaking apart.
32:47It's got crispy skin.
32:49Sugar snap peas.
32:50They're blanched like really, really well.
32:52It offers sweetness and it also offers a little texture.
32:55And I love the fact that they've gone for this kind of like chefy whoosh.
32:58That schmear.
32:59You love the schmear.
33:00Yeah.
33:01I think the fish could use a little more seasoning.
33:04I think a pickle is super vinegary.
33:06The fish, it needed something acidic, but it might have been too much.
33:09How do you say in the UK?
33:10Punchy?
33:11Very punchy.
33:12Yeah.
33:13I'm learning.
33:14Let's move on to Entree Y.
33:15We have roasted rack of lamb with a sunchoke puree, onion agrodolce, and a green herb salad.
33:22The herb crust on it is really tasty.
33:24And the sauce is fantastic.
33:26The puree is like nice and velvety.
33:28It has a butteriness to it that I think is really, really beautiful.
33:31The sunchokes are creamy, earthy.
33:34This is the same person that cooked that perfect butternut squash filling.
33:37Ah, okay.
33:38They are good with a blender.
33:40But both my chops have different temps.
33:42This one is rare.
33:43This one is well.
33:44And the fat looks like it hasn't been rendered out that much.
33:47Yeah.
33:48I'm curious to see dessert.
33:50You two will have 30 minutes to serve your dessert.
33:53All right.
33:54Let's go.
33:55Cookies.
33:56Go.
33:57Get the flour and the sugar in there.
33:59I'm so close to winning the $25,000.
34:02Go.
34:03Grate it.
34:04Great.
34:05So to make these cookies, this is a shortbread base and it's very delicate.
34:08Good.
34:09Now roll it.
34:10So I'm being super careful because I need to make sure I have perfect cut out leaves.
34:15Panna cotta.
34:16That's what we're doing first.
34:17Yep.
34:18This could potentially be a $25,000 dessert.
34:20That's a lot of pressure to put on a panna cotta.
34:23Come on flavor.
34:24Show me what you're made of.
34:25Remember you have to do the cardamom.
34:27Open.
34:28Make sure they're all open.
34:29Yes.
34:30That's beautiful.
34:31Get that in there.
34:32Once my panna cotta base has come to a boil, they add in the gelatin and transfer it into
34:35the freezer so it can start to set.
34:37Beautiful.
34:38So let's do berries.
34:39Get into our groove.
34:40Ready?
34:41One, two.
34:42One, two.
34:43You know, you got a flow.
34:45Show me the flow.
34:46We ain't got time for music right now.
34:47I got to make sure these strawberries are cooked correctly.
34:49These culinary experts are going to have high standards for our meals.
34:53And I know I can make their taste of the same.
34:55La, la, la, la, la, la, la, la, la, la, la, la, la, la, la, la.
35:00Gorge.
35:01Okay.
35:02Cherries?
35:03Put the cherries on there?
35:04Yeah.
35:05I want to do some cherries.
35:06Okay.
35:07So we're moving into our burrito.
35:08We sure are.
35:09Yup.
35:10Sugar, a little lemon.
35:11That's it.
35:12Now you're going to take some water.
35:13Water.
35:14You know how to do caramel.
35:15What am I telling you?
35:16We quits.
35:17We have 10 minutes until the end of boot camp.
35:22I still have to make a chocolate sauce and make a glaze for the cookie.
35:26No, we need that.
35:28Oh, my God.
35:29Come on.
35:30Stay with me here.
35:31We are almost done.
35:32Okay, crazy pants.
35:37We are so close to the finish line.
35:40We have the clotted cream.
35:42We have the beautiful little cookies.
35:44Oh, yeah.
35:45Yeah.
35:46Everything is looking perfect.
35:48Oh.
35:49Perfect.
35:50And then maybe you can already set up a little.
35:52Set up my chopper.
35:53Yep, yep, yep.
35:54Next, I put my toasted pistachios and my caramel together and grind them up for the pistachio
35:58brittle.
35:59Now you pulse it, right?
36:01Less than five minutes, guys.
36:03There you go.
36:04Perfect.
36:05Good.
36:06Cookies.
36:07Yep.
36:08This is the moment of truth.
36:09Can I make it happen?
36:10Move your body.
36:11Amazing.
36:12Oh, my God.
36:13Stand it in front.
36:16Less than one minute.
36:18Around it, great.
36:20Five, four, three, two, one, and cut.
36:25Good job.
36:26Good job.
36:27Good job.
36:28Good job.
36:29Good job.
36:30Good job.
36:31Good job.
36:32Good job.
36:33Good job.
36:34Good job.
36:35Good job.
36:36It's such a nice job.
36:38It's beautiful.
36:39It's elegant.
36:40Don't tell anyone Chef Anza Softie.
36:42Whatever happens, I know that I tried my best to make it the best I possibly can.
36:48Good job.
36:49Well, there's nothing more that I could do.
36:52I put all of me into this cook today.
36:54Now, hopefully, that'll win me the big prize.
36:57It's exciting to see what are they going to now deliver.
37:01For Dessert Y, we've got a vanilla and cardamom panna cotta with amaretto-infused amarena cherries
37:08and a pistachio sugar brittle.
37:11The flavor of the cherry is nice.
37:13I think the crumble's a nice touch.
37:15Vanilla's nice and creamy.
37:17I'm glad that the amaretto's there, but it's not this, like, intoxicating, boozy-ness.
37:21Mm-hmm.
37:22But syrup sauce is way too reduced.
37:24Yeah.
37:25It's like taffy.
37:26It gets stuck in your teeth.
37:28Technical ability on the panna cotta.
37:30Perfect.
37:31Super smooth.
37:32Taste of vanilla.
37:33You can taste the cardamom.
37:34Ready to move on to Dessert X?
37:35Let's do it.
37:36We've got frozen wild berries along with a little shortbread leaf with a white chocolate sauce.
37:43It's really tasty.
37:45Textures, temperatures, it's all working together.
37:48The shortbread itself, it's got a lovely bit of caramelization on it.
37:51It's lovely and flaky.
37:53The sauce is great.
37:54The strawberries are really, really good.
37:56But there's, like, a bitterness when you're chewing through the blackberries.
38:01Get some more of that white sauce on it.
38:03Perfect.
38:04I figured it out.
38:05To me, the clotted cream is too sweet.
38:09This meal feels very, very neck and neck.
38:12I am so impressed with what they've delivered.
38:14But ultimately, I think I know which meal we would go back for.
38:17Yeah.
38:18Same page, yeah.
38:26Judges, we truly hope that you are feeling satisfied after that three-course meal.
38:33This is Kari, who prepared meal X.
38:37And this is Todd, who prepared meal Y.
38:40We were honestly shocked to hear that seven weeks ago you guys were considered the worst cooks in America.
38:46You should both be incredibly proud of your achievements today.
38:50Let's talk about the appetizers.
38:51Appetizer X.
38:52That squash blossom with the tomato caviar, it was really breathtaking to look at.
38:58The balance of that goat cheese, the acidity, it was not oil-logged.
39:03I personally would have loved the skin off the tomatoes.
39:07Appetizer Y.
39:08That butternut squash tortelloni, beautiful filling.
39:12It takes a lot of chefs many, many years to get that smooth consistency.
39:17A couple little things, the butter that was in the plate, it could have used a little acidity.
39:22And the thickness of the pasta, I would have loved to see it a little bit thinner,
39:26so when you folded it, you wouldn't have such a big chew on it.
39:30Now let's talk about the entrees.
39:32Entree X.
39:33The red mullet was cooked beautifully.
39:36Everything was done textbook and technically well.
39:38The one critique is the seasoning on the fish.
39:41Or even a little finishing salt would have kind of taken that dish to the next level.
39:45Entree Y.
39:46Lamb chops, the seasoning was great.
39:48The puree, smooth.
39:50Beautiful.
39:51That sauce, I'm still thinking about.
39:53The only critique I would have is the cook on the lamb.
39:56Kind of inconsistent.
39:58But overall, great job.
40:00Let's talk about desserts.
40:03Dessert X.
40:04Frozen berries and the warm white and chocolate sauce.
40:07And a lovely shortbread biscuit.
40:09Delicious.
40:10I really enjoyed the contrast between the freezing cold and that warm sauce.
40:15But it felt like there was something lacking.
40:17It just needed one more item just to bring it together.
40:21Dessert Y.
40:23With amaretto, pistachio brittle, really pretty.
40:26Panna cotta.
40:27Perfect.
40:28The cardamom coming through is very silky smooth.
40:31But there was a slight issue with that cherry syrup.
40:35It was a little bit over reduced.
40:37You both presented amazing three course meals to us.
40:41And it really came down to those tiniest minute details.
40:45And the winner is...
40:51Todd.
40:54Oh my gosh.
40:55I'm kind of overcome with emotion.
40:57I've been away from my family for so long.
40:59And to have them announce me as winner is one of the greatest feelings I've ever felt in my life.
41:04Congratulazione. How are you feeling?
41:06I'm feeling incredible.
41:08I'm just so proud and I thank you so much.
41:10You're very welcome.
41:11It was my first time in boot camp and I was able to turn one of the worst cooks in America into one of the best.
41:19I feel very good.
41:20Feels like a dream come true.
41:22You did an amazing job.
41:24I didn't think I could do it, but I made it to the end.
41:28And we're not going to stop here, baby.
41:30We're going to keep it going.
41:31Todd, just to remind you, you won $25,000.
41:36Woo!
41:37There you go.
41:38I'm going to use this money to take my family on a well-needed vacation where we can spend all kinds of time together.
41:44I'll just bring it in.
41:45Don't be disappointed.
41:46You didn't so, like, incredible.
41:47Yeah.
41:54Not really.
41:55Eat back at 425.
41:56You're welcome.
41:57Love you, Luke by Jack.
42:00And today, you want to get your fence.
42:01Love you.
42:03That was pretty 75 miles for the Lord.
42:07Yeah, for sure.
42:10It was just 20 miles a month to make it.
42:11It was too, huh?
Recommended
42:01
|
Up next
42:01
1:03:02
1:23:08
2:21:02
1:55:24
40:49
42:13
50:28
2:59:36
1:15:01
2:14:19
Be the first to comment