- 4 weeks ago
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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 Anne 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...
01:01Oh, no!
01:02Oh, my God!
01:03It's so gross!
01:04It's so gross!
01:05To...
01:06Bravo!
01:07How you going?
01:08I'm a chef!
01:09And one singular sensation will dance away with $25,000.
01:14On Worst Cooks in America...
01:16Oh!
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!
01:37I 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, but I can smell it!
01:47We have one more skill drill cook to see who will have the chance to represent us in the finale.
01:57You 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 sonnets.
02:22Wow!
02:23Hear ye, hear ye!
02:26I decree that the clown shall win!
02:30Next, you will have to taste a trio of Macbeth's dishes and identify the single ingredient that all three have in common.
02:37At the final station, you must correctly identify and label different types of knife cuts.
02:45Each successful answer will provide you a digit for the combination to the bowl.
02:50But you will only have 45 minutes to unlock the bowl 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!
03:16Okay!
03:17All right!
03:18In 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 break it off?
03:34All right.
03:35I think it might be the fennel.
03:36Yeah, Kari, I love it.
03:38What can I say?
03:39It's the fennel.
03:40My taste it varies.
03:41You love or you hate.
03:42Whether I'm soapy or whether I'm bright...
03:44Cilantro!
03:46Whether I'm soapy or...
03:48That's cilantro.
03:49Kari, on it.
03:50Excellent.
03:51Come on, precious.
03:52Oh, I see it.
03:53Put it on the thing!
03:54Put it on the thing!
03:55Put it on the thing!
03:56Okay.
03:57All right.
03:58Good.
03:59Tasty.
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.
04:12It's walnuts.
04:13Or maybe that's two.
04:15Hazelnuts!
04:16Oh!
04:17Bounce it?
04:20I cannot.
04:21Guys, you are on the right track.
04:22Go, go, go.
04:23Try that one.
04:24No.
04:26Oh, my God.
04:27Sorry.
04:28Tasty's a mess.
04:29Come on, precious.
04:30Precious is like a squirrel.
04:32She is digging through nuts.
04:33Nuts 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.
04:42One more.
04:43I think she said these are supreme.
04:45Oh, 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.
04:57Those words sound made up to me, so me and Mickey's just placing whatever.
05:00Can we get a chef check?
05:01Mince 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.
05:23There you go.
05:26Yes.
05:27Let's see what we have.
05:28All right.
05:29All right.
05:30Okay.
05:33How 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.
05:46Salting 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 with.
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.
06:18Then I can use the arugula, maybe some apple cider vinegar, mustard, and pecorino.
06:23Okay.
06:24I got this.
06:25Lunch.
06:27The 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, but
06:35I'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.
07:10That'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.
07:27Looks a little like vomit.
07:29Time!
07:30Come on!
07:31Ah, mise en place!
07:34This is why I don't like clams.
07:36Today, I am definitely trying to show Chef Gabe that I've listened to everything he's
07:40taught 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.
07:52So, like the chili peppers, mmm, yummy.
07:54Just a very little bit in the marinade.
07:56Whew!
07:57You just started pounding on me.
07:58This is so scary.
07:59We're on our own.
08:00I'm just going to play it safe and do another pork milanese and hope for the best.
08:10I'm going to just throw this whole potato in here because I want to do a baked potato.
08:14Oh, but it would have to be baked.
08:16We'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.
08:25What's going on?
08:26Oh!
08:27Just clean the shrimp.
08:28Oh!
08:29Oh!
08:30Oh, you're done.
08:31Get out!
08:32Help!
08:33And now I am so close to winning $25,000.
08:3725 minutes, guys.
08:40From week one to now.
08:42What a journey.
08:43I think about the first week and thinking there is no hope here.
08:46Oh!
08:47And then I spit this out.
08:49Oh, my God.
08:50Why is everyone using food coloring and glitter?
08:53Oh, flying spaghetti.
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?
09:10Yeah, but I'll worry about it after.
09:12You got 16 minutes.
09:14Get those done and cook your pork.
09:15Chef Ann wants to hear Taylor Swift.
09:18What do you think?
09:19No?
09:20Okay.
09:21Taylor Swift's not there.
09:22All right.
09:23Wait 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.
09:38Oh, you blood.
09:40The potatoes have been distracting me.
09:42It's burnt.
09:43I'm looking forward to eating the other milanese.
09:45Okay.
09:47Keep going.
09:48Keep going.
09:50Cinque 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.
09:59Fifteen seconds.
10:00Let's go.
10:01Come on.
10:02Do you want to go to the finale?
10:03Show me.
10:04Seven, six, five, four, three, two, one.
10:08That's it.
10:09Heads up.
10:10You're done.
10:11All right.
10:12You ready to go pick our finalists?
10:13Let's go.
10:14I'm so excited.
10:15Mickey, you're up first.
10:16What did you make?
10:17Pork loin in a garlic chili oil, apples, and in the salad I used arugula with some toasted
10:33walnuts and the pecorino.
10:35Very classic combination, pork and apples, but whenever I cook a fruit with the skin on
10:41it, I always peel it.
10:43Oh.
10:44A boneless pork chop like this, there's very little fat, so they get dried out.
10:50But I love the flavor profile.
10:52Salad is tasty, but I would like a little shot of acid in there.
10:56But very nice job.
10:58Kari, 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.
11:14Your 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.
11:24Precious, you are up first.
11:27This is my blackened pork chop with a little bit of a roll gala salad and some roasted potatoes.
11:35So that's why you call it blackened.
11:37Oh, wow.
11:38Yeah.
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, I love the dressing.
11:50Potatoes are good.
11:51It just needed a little more salt.
11:52Really nice.
11:54All right, Todd, it's a turn.
11:57Come up.
11:58What we got?
11:59Pork chop, broccoli, 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 they 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.
12:22Precious 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.
12:38Recruits, we are so proud of all of you.
12:45But unfortunately, only two of you can move into the finale.
12:49The recruit in the blue team who is moving forward to the finale is...
12:56Todd.
12:59Good job.
13:00Thank you, Chef.
13:01Precious, we 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.
13:13Thank y'all so much.
13:16I 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.
13:28The Rockin' Red star who will be representing me in the finale is...
13:33Kari.
13:34Oh, my gosh.
13:38Miki, unfortunately, that means I'm gonna have to ask you for your apron.
13:43Yes.
13:44I'm feeling disappointed.
13:45Back to the wrestling ring for me.
13:48But I can make a delicious meal with all these proteins that my friends and family could enjoy.
13:54Yeah!
13:55Oh!
13:56All right.
13:57Kari and Todd, you two will be representing us in the finale.
14:04Are you guys ready to plan your menus?
14:06Yes.
14:07Let's do it.
14:08All right.
14:09Let's do it.
14:10I want to 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, so 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, and 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, zucchini 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 build flavors, beautiful teeny tiny little knife cuts, and how to apply them to these ingredients.
15:27Oh, you're getting it.
15:30Heart and kitty emojis are coming out.
15:33Let's think about our tomato caviar.
15:35Caviar?
15:36That'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.
16:25Okay.
16:26Yeah.
16:27Kind of want to be delicate, but you know, firm.
16:28It's 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.
16:38There you go.
16:39We're going to throw the mushrooms in.
16:41We're basically doing a mushroom ragu.
16:43That's what we're doing here.
16:44Next, we're going to make onion noodles.
16:46So it looks like pasta, but it's an onion.
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.
17:18Mmm.
17:19That's good.
17:20The second course, I'm going to have a herb-crusted rack of lamb on top of a sanchok puree.
17:27And then onions cooked down in agrodolce, so balsamic and honey.
17:31So you have the sanchok.
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.
17:42Oh.
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
18:03quick pickles of cucumber and fennel.
18:06This is a lot of things I've never heard of.
18:08I know.
18:09Start 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!
18:23That's good.
18:24Nice job.
18:25All right, fish.
18:26Fish is very unforgiving.
18:27You have to cook it perfectly.
18:28If 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.
18:39While 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.
18:50Ah, I'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.
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.
19:24That's real good.
19:26Third course is going to be vanilla cardamom panna cotta with amarena cherries and caramel brittle.
19:31So we'll do a vanilla bean, heavy cream, and then milk.
19:32Then we're going to do a little cardamom panna cotta.
19:33It needs to set in the fridge.
19:34Otherwise, it's just going to be liquid and you're not going to have a dessert.
19:35Our dessert course is going to be frozen berries.
19:36Then we are going to melt white chocolate.
19:37We're going to have a little sugar cookie and a little bit of clotted cream.
19:38This is exciting.
19:39I'm getting goosebumps.
19:40I love that.
19:41I love that.
19:42We're going to need butter, sugar, egg, vanilla.
19:43This is a super fancy menu.
19:44Like a really nice light coating.
19:45Chef?
19:46Chef.
19:47Chef.
19:48Chef.
19:49Chef.
19:50Chef.
19:51Chef.
19:52Chef.
19:53Chef.
19:54Chef.
19:55Chef.
19:56Chef.
19:57Chef.
19:58Chef.
19:59Chef.
20:00Chef.
20:01Chef.
20:02Chef.
20:03Chef.
20:04Chef.
20:05Chef.
20:06Chef.
20:07Chef.
20:08Chef.
20:09Chef.
20:10and it's a bougie type of girl yes beauty home stretch right put it right there okay now the
20:17cherries our brittle the check is in your pockets so the cash that baby set up one two three four
20:24it's clotted cream there you go great so then the hot chocolate on those freezing cold berries
20:31all right what do you think that's so good i know it's a lot that's why we spend all this
20:37time in the kitchen together the things that i'm most worried about is time management luckily i'm
20:42a clown i can handle some juggling i want to win i want to win i have every faith in the world in
20:49you i want chef and to be proud but i'm feeling a little anxious i'll see you tomorrow can i really
20:54do this come on buddy let's go all right
20:59my game come on let's play our judges are claudette cepeda chef and culinary anthropologist martel
21:09stone chef de cuisine of dogon washington dc then we have papi o'toole all these three judges are
21:16really expert in different fields and so i know that each of them will really look for different
21:21things in a plate welcome judges seven weeks ago 16 of the worst cooks in america showed up in our
21:32boot camp these recruits were all talented in other areas just not in the kitchen our final two recruits
21:42have come so far and today these recruits will prepare a three course hopefully restaurant quality
21:51meal for you these will be a blind tasting you will be served meal x and meal y the winner will
22:00be awarded 25 000 we cannot touch or taste anything our recruits are making today it is 100 all on their
22:10yeah okay yeah all right we will see you soon judges all right bye okay i mean they can't taste
22:19anything no or or cook at all i'm really nervous about going up against kari he is a powerhouse in
22:31the kitchen but i didn't spend seven weeks away from my wife and away from my kids to come home empty
22:36handed daddy's got to bring home the bacon todd is the fiercest competition there is but i'm going
22:44to this cook with confidence i know i can do this i deserve to win all right kari and todd gabe and i
22:54will be with you guys every step of the way but we cannot touch or taste anything right now you two will
23:03have 90 minutes to prepare your first course recruits time starts right now let's go what's first get a
23:10sheet tray for roasting butternut squash yes first for the filling i need to get these butternut squash
23:16chopped and into the oven as quick as i can butternut squash is in so now i got to work on my pasta dough
23:21look at you you look like my nona there is no time for clowning around in the kitchen i'm still a clown
23:27i'm still in the kitchen but it's not the same thing all right it's zoodle time you got this
23:36push hard push hard harder i'm pushing as hard as i can go the next thing is gonna be broken
23:44this spiralizer is giving me some trouble yeah that's it that's it great there you go how about we do
23:51our tomato caviar then there was a teaspoon of agar and a half a teaspoon of celery so you to taste
23:57remember yeah throughout this whole cook i have to rely on my own palate drop drop drop chef ann may be
24:03next to me but she cannot taste anything on my dish she can't touch it drop drop drop this is all curry
24:10i made that yeah it was all me look at you caviar tomato making ripper one hour left on the clock for
24:18the first course thank you one hour chef the sweat dripping off my face not so much thank you all
24:25right there you go so next i blend the filling and then i watch all my pots like you'd watch a three
24:32ring circus something's happening at all times it's gonna be a lot of juggling there you go dump it out
24:40now let's focus on onions flying fingers yes isn't that noise good can i put this on your neck a cold
24:49towel sure this is so much hard work we're a full service boot camp around here let's do zucchini can
24:56you just wipe down your knife please there you go no it's sharp side facing away from you always you
25:01right girl you are you right chef 30 minutes left but we're doing great put the mushrooms in there and
25:07then turn it on amazing all right we're gonna pipe pipe pipe pipe i still have to fill out my pasta
25:11get it cooked finish the sauce that's it amazing look at this job here now just very delicate and calm
25:18just really yesterday i have to be very careful when assembling this pasta to make sure that they
25:23stay closed oh my god look at that beauty right there 10 minutes guys 10 minutes yeah look at that
25:29do your basil oil it's time to fry these zucchini blossoms we're gonna fry flowers i have no insurance
25:35policy there's 25 000 on the line whip it off no the cream's coming up oh no it's okay all right get
25:43it in hurry up put these on the plate and we're done after that come on todd while the tortelli cook
25:50yes we're gonna do the fry sage okay the pressure is on the clock is ticking i will bring this down a bit
25:55okay you gotta pick up the pace how is the mushrooms good oh no that's gonna make it like that
26:04let's finish strong todd so now you go down the line right right you've got 35 seconds
26:1025 000 let's go work through the burn work through the burn 25 000 30 seconds now work through that burn
26:16come on todd these two on plates okay five seconds yes go go go go go go go go go here we go and
26:24done you're done yeah there we go are you happy with it i am i'm very happy with it it's a little
26:32messier than i want it to be but it looks really good look at that it looks amazing did it all yeah all
26:39of it and i hope the culinary experts are gonna enjoy all right oh that's beautiful i mean this
26:46looks lovely for appetizer y we have a butternut squash totaloni with a brown butter sauce sage and
26:53wild mushrooms so much for that wedding diet presentation it's nice textural components really
27:01really good the feeling i really love the balance of sweetness from the butternut squash so well executed
27:06for someone that seven weeks ago had no idea what they were doing in the kitchen but i am missing
27:11a little acid now pasta's a little thick but it has got that lovely al dente chew to it which is
27:16really nice you ready to move on to dish x ready to go for appetizer x we have paglia y fieno noodles
27:25zucchini blossom stuffed with goat cheese roasted cherry tomatoes and a basil oil oh we got bougie with
27:32dish excellent i love a good squash blossom the goat cheese acidity that's what we were missing on
27:38the first one can we also discuss the fact that they've made tomato caviar like this is incredible
27:44the colors are amazing and some of the tomatoes are nice and blistered that'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
27:56would have liked the onion to match the same thickness of the zucchini that could have been a
28:01little bit more finessed they've really set the bar high for themselves on these appetizers i am so
28:08that these are the worst cooks in america you have 60 minutes to serve your entree let's go
28:14there you go look at that so chef my little sun chokes here sorry why don't you do that why don't you
28:20actually get some cream let it heat up so that's already hot right yes there you go i have so much to
28:25get done so first i've got to get these sun chokes peeled juggling over here chef
28:33this feels like it's taking forever they don't peel very easy though do they so there's a quart
28:38container or your pickle it's time for the entree and i'm hyped i can do this perfectly yeah put the lid
28:45it on and shake it yeah there we go grab your peas the pea puree has sugar snaps crumb fresh tahini and
28:54mint all right this pea puree was my favorite thing in the practice round so i wanted to be just as good
29:01but even better that seems a little thinner than yesterday huh yeah that's much looser why don't we
29:08put a few more peas in it huh i just want to make sure the pea puree is thick enough so it doesn't
29:14mess up our plating because we do a swoosh on the plate go because we got to go and a handful of sugar
29:20snaps but kari has to trust his palate does it need more salt and stuff yeah it needs more salt does it
29:28need more mint more mint definitely rip off like two or three leaves how about another little bit of
29:33tahini too what do you think so this is making me nervous
29:42everything has to be perfect i do not want to ruin my chances of winning the 25 000
29:50that makes you happy that's it cut three little lambs
29:55i've got to make sure that i score the fat cap on the lamb to render out in the pan herbs
29:59we've got parsley and rosemary and thyme a little garlic
30:08todd is really following direction he's adjusting to do multiple things at once and pay attention to
30:13all of it beautiful see all right 37 minutes going to the oven find the asparagus great curry is moving
30:21right along bacon just slice it quick perfect yeah baby it's like check check check all right so let's go get
30:30our fish lay it in nice the hardest part about this dish is getting that fish with the crispy skin
30:38because i don't want to serve anyone any loose and floppy skin as we know that is disgusting
30:43yes i want the skin to be so crispy that the coloring experts break a two flip it oh nice
30:53we're gonna go into the agrodolce yeah here we go again with the italian agrodolce okay
31:00thank you once they're brown i add balsamic vinegar give it like a a shimmy shimmy shimmy
31:06yeah and now the honey yeah less than 15 minutes guys for your second course you want to stop
31:15wrapping your yes i do thank you for the salad i mix some micro herbs together and then i pluck off
31:20these little garlic flowers oh they look so pretty next i have to pull the lamb out because i have to
31:25give it time to rest i think they look done i think so too how do they feel hot yeah of course they feel
31:31hot this one's good okay take them out great go get the plates okay time is running out time to
31:37swoosh like a shooting star there you go go yeah perfect gorge get those peas down come on go just
31:44go we gotta get everything out of place oh it looks pretty huh yes i love it right let's go beautiful
31:51come on let's go let's go let's go lay them on the pickles two and a half minutes oh nice and clean
31:57okay that's a lot of stuff okay 30 seconds then we have to put the bacon oh my god and the bacon
32:02get it on there you go beauty spoon some of that on top nice and clean this is not all right all right
32:09there we go time's up hands up hands up thank you this dish looks amazing i got this i got it in the
32:16bag great job beautifully cooked look at that it's gorgeous there's a couple of drips i wish i could
32:23have cleaned up but overall i think this is a good plate to serve the judges oh wow for entree x we
32:30have seared red mullet filet with a pea puree sauteed english and sugar snap peas wild asparagus and bacon
32:38with a cucumber and fennel pickle visually stunning such a vibrant color i don't think the fish is cooked
32:45really well it's like flaking apart it's got crispy skin sugar snap peas they're blanched like really really
32:51well it offers sweetness and also offers a little texture and i love the fact that they've gone for
32:56this kind of like chefy whoosh that's schmear you love the schmear yeah i think the fish could use a
33:02little more seasoning i think a pickle is super vinegary the fish it needed something acidic but it might
33:08have been too much how do you say in the uk punchy it's very punchy yeah i'm learning let's move on to
33:14entree white we have roasted rack of lamb with a sunchoke puree onion agro dolce and a green herb salad
33:22the herb crust on it is really tasty and the sauce is fantastic puree is like nice and velvety it has a
33:28butteriness to it that i think is really really beautiful the sunchokes are creamy earthy this is
33:34the same person that cooked that perfect butternut squash filling okay they are good with a blender but
33:40both my chops have different temps this one is rare this one is well and the fat looks like hasn't been
33:46rendered out that much i'm curious to see dessert you two will have 30 minutes to serve your dessert
33:53all right let's go cookies go get the flour and the sugar in there i'm so close to one of the 25 000
34:02dollars go grate it great so to make these cookies this is a shortbread base and it's very delicate good
34:09now roll it so i'm being super careful because i need to make sure i have perfect cut out leaves
34:15panna cotta that's what we're doing first yep this could potentially be a 25 000 dessert it's a lot
34:21of pressure to put on a panna cotta come on flavor show me what you're made of remember you have to do
34:26the cardamom open make sure they're all open yes that's beautiful get that in there once my panna cotta base
34:33has come to a boil add in the gelatin and transfer it into the freezer so it can start to set beautiful
34:38so let's do berries get into our groove ready one two one two you know you got a flow show me the flow
34:46we ain't got time for music right now i want to make sure these strawberries are cut correctly
34:49these culinary experts are going to have high standards for our meals and i know i can make
34:54their taste listen okay so we're moving into our brittle we sure are yep sugar a little lemon that's
35:11it now you're gonna take some water water you know how to do karma why am i telling you recruits we have
35:1710 minutes until the end of boot camp i still have to make a chocolate sauce and make a glaze for the
35:25cookie no we need that oh my god come on stay with me here we are almost done
35:35okay crazy pants we are so close to the finish line we have the clotted cream we have the beautiful
35:43little cookies oh yeah everything is looking perfect oh and then maybe you can already set
35:51up my chopper next i put my toasted pistachios and my caramel together and grind them up for the
35:57pistachio brittle now you pulse it right less than five minutes guys there you go perfect good cookies
36:05yep hold it without this is the moment of truth can i make it happen remember you just like whoop
36:10move your body amazing oh my god stand it in front less than one minute around it great
36:23five four three two one
36:32we did it baby it's such a nice job thank you it's beautiful it's elegant don't tell anyone
36:39she found the top tea whatever happens i know that i tried my best to make it the best i possibly can
36:49good job well there's nothing more that i could do i put all of me into this cook today now hopefully
36:55that'll win me the big prize it's exciting to see what are they going to now deliver
37:01for dessert white we've got a vanilla and cardamom panna cotta with amaretto infused amarena cherries and a
37:09pistachio sugar brittle the flavor of the jerry is nice i think the crumble's a nice touch vanilla is
37:15nice and creamy i'm glad that the amaretto is there but it's not this like intoxicating boozyness
37:22but syrup sauce is way too reduced yeah it's like taffy it gets stuck in your teeth technical ability on
37:29the panna cotta perfect super smooth taste of vanilla you can taste the cardamom ready to move on to dessert
37:34x let's do it we've got frozen wild berries along with a little short red leaf with a white chocolate
37:42sauce it's really tasty textures temperatures it's all working together the shortbread itself it's got
37:50a lovely bit of caramelization on it it's lovely and flaky the sauce is great the strawberries are
37:55really really good but there's like a bitterness when you're chewing through the blackberries get
38:02some more of that white sauce on it perfect i figured it out to me the clotted cream is too sweet
38:09this meal feels very very neck and neck i am so impressed with what they've delivered but ultimately
38:15i think i know which meal we would go back for yeah same page yeah
38:26judges we truly hope that you are feeling satisfied after that three course meal this
38:34is kari who prepared meal x and this is todd who prepared meal y we were honestly shocked to hear that
38:42seven weeks ago you guys were considered the worst cooks in america you should both be incredibly proud
38:48of your achievements today let's talk about the appetizers appetizer x that squash blossom with the
38:55tomato caviar it was really breathtaking to look at the balance of that goat cheese acidity it was not
39:02oil logged i personally would have loved the skin off the tomatoes appetizer y that butternut squash
39:09tortelloni beautiful filling it 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 and the
39:22thickness of the pasta i would have loved to see it a little bit thinner so when you folded it you
39:27wouldn't have such a big chew on it now let's talk about the entrees entre x the red mullet was cooked
39:35beautifully everything was done textbook and technically well the one critique is the seasoning
39:41on the fish or even a little finishing salt would have kind of taken that dish to the next level
39:45entree y lamb chops the seasoning was great the puree smooth beautiful that sauce i'm still thinking about
39:52the only critique i would have is the cook on the lamb kind of inconsistent but overall great job
39:59let's talk about desserts dessert x frozen berries and the warm white and chocolate sauce and a
40:07lovely shortbread biscuit delicious i really enjoyed the contrast between the freezing cold and that
40:13warm sauce but felt like there was something lacking it just needed one more item just to bring it together
40:21dessert why with amaretto pistachio brittle really pretty panna cotta perfect the cardamom coming through
40:29is very silky smooth but there was a slight issue with that cherry syrup it was a little bit over reduced
40:37you both presented amazing three course meals to us and it really came down to those tiniest minute details
40:44and the winner is todd oh my gosh i'm kind of overcome with emotion i've been away from my family for so
40:59long and to have them announce me as winner is one of the greatest feelings i've ever felt in my life
41:04congratulations how are you feeling i'm feeling incredible i'm just so proud and i thank you so much
41:10i'm so very welcome it was my first time in boot camp and i was able to turn one of the worst cooks
41:17in america into one of the best i feel very good feels like a dream come true you did an amazing job
41:24thank you i didn't think i could do it but i made it to the end and we're not going to stop here baby
41:30we're going to keep it going todd just to remind you you want 25 000 dollars there you go i'm going to use
41:38this money to take my family on a well-needed vacation where we can spend all kinds of time
41:43together i'll just bring it in don't be disappointed you didn't so like incredible
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