- 6 weeks ago
- #2022
- #realityinsighthub
America's Test Kitchen The Next Generation (2022) Season 1 Episode 10 - The Total Package
#2022
#RealityInsightHub
🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️
👉 Official Channel: https://www.dailymotion.com/TrailerBolt
👉 THANK YOU ❤️❤️❤️❤️❤️
#2022
#RealityInsightHub
🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️
👉 Official Channel: https://www.dailymotion.com/TrailerBolt
👉 THANK YOU ❤️❤️❤️❤️❤️
Category
😹
FunTranscript
00:00Previously on America's Test Kitchen, The Next Generation,
00:05three home cooks gave it their all to get to the top.
00:08I can't wait for one of you to join our team.
00:10Robbie started out with a zing, winning the first task
00:14challenge, and continued to impress with his banging dishes.
00:20I love this.
00:21It says your story.
00:23But he stumbled to find the words to present them on camera.
00:26So what I have here, why this is important is, OK.
00:31I think what you could have worked on was your energy.
00:33You know, 90 seconds, you've got to come in hot.
00:35Can Robbie lift up his presentation skills
00:38to match his cooking expertise?
00:41As a first-generation American, I can't
00:43think of anyone else better to win.
00:45I feel like I could definitely get that done in time.
00:46Well, hopefully, fingers crossed.
00:48Antoinette's sassy Southern staples with a twist wowed the judges.
00:52Just throw the spoon on the floor.
00:54Spoon drop.
00:55But she teetered with inconsistent high highs.
00:58I think you have that star quality.
01:00And low lows.
01:01The ham made this taste like ham with things.
01:04Gotcha.
01:05Can Antoinette show that she has what
01:07it takes to remain on top?
01:10I really am doing this so me and my daughter
01:12can live our best life.
01:13I am very fancy now, and I am different, and I am changed.
01:16Garrett brought joy and love into the competition
01:19with fun food.
01:21This sauce brings the lime big time.
01:24Woo!
01:26But at times, the beautiful chaos lacked focus and appeal
01:30to a larger crowd.
01:31Garrett engages in what I call high-risk, high-reward cooking.
01:34This one, too much risk.
01:36Can Garrett find the restraint to rein in these wild creations
01:41so they can impress the taste buds of our committed ATK audience?
01:45My supper club has prepared me for this competition.
01:48This is, like, my dream job.
01:51It's time to find out who is the winner of America's Test Kitchen,
01:55the next generation.
02:03She is giving us that arch back.
02:05Mm.
02:06Hi, Jimmy.
02:07Hi, guys.
02:08I am so proud to have made it to the finale.
02:13I didn't even unpack my bags for the first couple of challenges
02:17because I never kind of, like, saw myself in this position,
02:22and it's really hitting me that I made it,
02:25and now I, like, really, really want to win.
02:27Hello, and welcome back to America's Test Kitchen,
02:31the next generation.
02:32It's the finale.
02:34Woo!
02:35This is the day we have been waiting for.
02:37It's happening, people.
02:39So many emotions.
02:40I'm in the top three, and it feels really good.
02:43This whole entire competition, I tried to remain consistent,
02:46and there were some times where I kind of questioned
02:48my cooking style compared to everybody else,
02:50but I realized that I'm supposed to be here,
02:53and it's exciting to make it to the finale.
02:55After today, just one of you will have earned the job of a lifetime.
03:03You will become a member of the prestigious America's Test Kitchen family.
03:09You will have an opportunity to author your own cookbook,
03:13and you're going to be $100,000 richer!
03:17That part!
03:18That part.
03:21I cannot believe that I'm here.
03:23I think my parents are going to be really proud of me.
03:25My dad worked his ass off to come from the Philippines to this country.
03:31I couldn't think of a better way to summarize their American dream,
03:36and I am just so proud to do this in honor of them.
03:39Okay, we have a lot in store for you, so let's bring out the heavy hitters.
03:44The judges that need no introduction, but I like to gas them up anyway.
03:48Dan the Man Sousa, the delightful and sassy L. Simone Scott,
03:54and the food father of ATK, Jack Bishop.
03:57Yes!
03:59Whee!
04:01That's what I'm talking about.
04:02Hey, guys.
04:04Hello, everyone.
04:05I speak for all of us when I say we are thrilled to be here with you today,
04:09and we will be ecstatic to add any one of you to our family.
04:13Whee!
04:15You three absolutely showcase what it means to work here.
04:19ATK is a collaborative environment, but as you know, only one of you can win.
04:25We have one more final test to see who you are.
04:30You will have two hours to make two profound dishes
04:34that could be featured in your potential cookbook.
04:38To test your culinary style, you will then have a photo shoot.
04:42You will be your art director and your food stylist.
04:47You are running the show.
04:48And you will be mentored by cookbook author and stylist extraordinaire, Elle.
04:55Yeah!
04:56That's perfect.
04:58Of your two dishes, you will then choose one to focus a live seven-minute demo around.
05:05And one of these gorgeous judges are going to be joining you as your sous chef in your demo
05:14on the actual set of ATK's iconic TV show.
05:19Last and never least, you'll reveal your final photos and pitch to us why you deserve to be a part of the ATK team.
05:27So, there's no editing away any mistakes.
05:36It should be really clear to us today what your cooking style is, what your culinary point of view is,
05:42and how good you are with all of the techniques.
05:44These demos are going to show us a lot about your charisma and authenticity from an audience perspective.
05:52When it comes to culinary style, especially highlighting something in a cookbook, presentation is everything.
05:58Thank you, judges.
06:00Antoinette, for your demo, you are working with Jack.
06:04Hey, Jack.
06:06Garrett, for your demo, you are working with gorgeous Elle.
06:11Robby, you will be working with Dan.
06:14Sorry, Robby.
06:16Well, it's the end for me.
06:19Okay, I brought some bubbles, y'all.
06:24A toast to the final three.
06:26Let's get poppin'.
06:30Go, go, go, go, go.
06:33Spice rub.
06:34So, like, where are the baskets?
06:35Over on the side.
06:36Right behind, right behind, behind my head.
06:37For this final challenge, I'm most nervous about the live demo.
06:41I am strongest when I'm cooking my food the way that I want to cook it and eat it,
06:47and I think I'm weakest at, like, trying to present that in an organized, structured way.
06:52So, I am going to use all of the feedback I've got to do better and prove why I am the right person for this job.
07:00Wait, are we both grabbing all of the cast iron?
07:04Work, girl.
07:05This final challenge is exactly what we'd be doing as the winner of America's Test Kitchen,
07:10The Next Generation.
07:11My strategy for today is taking risks in certain areas, but I'm also playing it safe in some others,
07:17and hopefully this is the one thing that I just let go and let whatever's in my heart and in my mind out over to the judges.
07:29Hello, Antoinette.
07:30What's up, Jared? How are you?
07:31I'm great.
07:32What are you getting started with first?
07:34I am going to spatchcock these chickens.
07:37Ooh, yum.
07:38Spatchcocking a chicken is essentially just cutting out the back one of the chicken,
07:43so you can get it nice and flat and roast it. You should really save these for chicken stock in
07:48your freezer. I don't have time today, but hot girls save their chicken parts.
07:54Yes.
07:56I'm making spatchcock chicken with a chicken fat chimichurri and grilled carrots and halloumi
08:02with shishito peppers and a spicy mustard sauce. I'm making these dishes as my cookbook chapter
08:06points because I think they represent how I like to eat and why I like to eat. There we go.
08:13People think about roasted chicken as like you can only do something like that if people are coming
08:16over. You can do that just for yourself. You can make delicious, creative, layered, dynamic food
08:22just because you deserve it. It doesn't have to be shared. Like you're enough of a reason just to have
08:27it. It's a great day to butcher a chicken. And then I'm doing the carrots because that is like a fun
08:33shared dish and I like to entertain and I think food should be communal and it's a great way to bring
08:38people together. This meat looks great. I want to make a cookbook for people who don't like to cook.
08:47Food doesn't have to be expensive, 40-20, high-end. These two dishes represent what I want to bring
08:52in my cookbook because I want to show that cooking can be fun and that it doesn't have to take up all
08:57your time. I'm making my roast and go roasted cabbage. Cabbage is a very cheap ingredient and I'm
09:02trying to make cooking approachable. So that's why I went with cabbage instead of going with a really
09:06expensive ingredient. And I'm making my one-hour burnt ends using chuck roast. It's cheaper. It's
09:12not something that requires a lot of work and it has minimal ingredients. My parents love my burnt ends.
09:17Anytime I go home, my mom is like, can you make those one-hour burnt ends? People rave about these
09:21dishes. So I'm ready to share them with America. Robby, darling, what are you making?
09:27I'm making some chorizo oil for my scallops. That's going to go on top of my saffron risotto.
09:35And then I'm grilling my corn for a grilled corn relish. I'm making a seared scallop with a saffron
09:41risotto and a crispy smashed potato salad. I always resort to a risotto when I don't really necessarily
09:49know what to do for a date. And I know that a chapter in my cookbook would be about, you know,
09:54date night cooking or cooking for another person, which is a big part of the reason why I've learned
09:59how to cook. Dating is like a great way to try new recipes. So a lot of my cooking is inspired by my
10:06dating life. And with every other date comes a new recipe. So I would say that I'm a pretty good cook.
10:12Did she take all the parsley? Yes, she did.
10:16Garrett, you took all the parsley. Oh, did you want that?
10:20Girl, what's happening? Well, I ate a lot of parsley.
10:23Can I take one? Yeah, but if I go home, that's why.
10:26I'll get you parsley with my $100,000.
10:29Can't believe it's the finale. I feel like just yesterday we got here.
10:32Did you ever think that you would be here? I told myself if I got on the show,
10:36I wasn't going to go home, so. I've learned a few things.
10:40No, definitely. I've, like, tried doing the math in my head, and I'm
10:45obviously not very good at math. Every time I do it, I come up with a different person.
10:50It really could be anybody at this point. And I really, really want it to be me.
10:55Hi, G-Money. Hello.
10:59So this is going to be my grilled carrots and halloumi cheese.
11:03The second dish is a spatchcock roasted chicken.
11:07You with the funny worded foods all the time.
11:10I'm sure America's Tets Kitchen has spatchcocked many a time.
11:15But the average home cook has not.
11:16But I don't think the average home cook has done it, and I think that's something that is, like,
11:20so important. And then how are you presenting this gorgeousness?
11:23So I'm going to put that on a white plate with some of the chimicherry under it.
11:26I'm plating it how, like, I would eat it for myself. Like, this is how I would present it.
11:30You've gotten yourself here by going with your recipes, but now you've got to win the people's hearts.
11:35I will win the people's hearts, Jeannie. Thank you.
11:37What's happening here?
11:39Hey, Jeannie.
11:40This is cool. Hi.
11:41So I'm doing roasted cabbage steaks and burnt ends. So my whole thing with my cookbook is dishes
11:48for people who don't like to cook. So that's either going to be low ingredients, rice, or recipes
11:52that, like, usually would take hours, and I condense them down.
11:56Me. Okay, this is for me. Great.
11:57Traditionally, burnt ends are made with brisket, which is a more expensive cut of meat.
12:01I make mine with chuck roast, so it's cheaper. Yeah.
12:05And I cook them in a pressure cooker. Smart.
12:07They're in there cooking, then they'll come out. I coat them with more rub, brown sugar,
12:11and broil them, so they get that kind of crispy outside.
12:13It's crispy. Ooh, you just made my mouth water.
12:1630 minutes left on the clock cook. Can I get an amen?
12:19Amen.
12:20Amen, honey.
12:22Hi, Robbie.
12:23Hi, Jeannie.
12:24Are these smashed potatoes?
12:25Crispy smashed potatoes.
12:26Yum.
12:27Is that longanisa?
12:28No, it's Spanish chorizo. Oh, okay.
12:30Um, so I'm going to do, so my cookbook is all about love, if you will. So we're going to do a
12:35seared scallop and a little bit of chorizo oil that sits on a bed of saffron risotto.
12:40You had me at sausage and scallops.
12:42You can make the risotto while the person, guy or girl, is over.
12:46Yeah.
12:46And, because you're just sitting there and you have to stir, right?
12:49So that's good conversation time. So, and the scallops you can cook pretty quickly and,
12:53you know, that, so I'm thinking about the end user as well.
12:56And then we're going to do, like, crispy smashed potato salad. So you have this, like,
13:01super creamy sauce and then on top of it will sit the crispy smashed potatoes and then the herbs.
13:06Like a layered potato salad?
13:07Like a layered potato salad.
13:09This is cool. Robbie, I'm excited for you.
13:11No.
13:11You're going to kill this.
13:12Thank you so much.
13:14See if this is right.
13:20Let's go.
13:20Oh, yum.
13:24Oh, the carrots look great.
13:26Oh, my God.
13:27That looks gorgeous.
13:28Isn't she pretty?
13:29Can I see her?
13:30Gorge.
13:31That looks so good.
13:32She looks like you.
13:33Oh, my.
13:34Now you're just trying to flatter me.
13:38Five minutes left, cooks.
13:42Come on, Antoinette.
13:43Woo!
13:43Judges, these dishes are about to have their moment.
13:53Are you guys ready?
13:54I'm so excited.
13:55I'm hungry.
13:58I am stressed because I'm trying to finish my risotto.
14:02With risotto, the hardest thing is that you have to constantly stir it.
14:06So all I was doing in this moment is stirring it.
14:09One minute left, cooks.
14:12I finished it, and then I haul ass and start plating.
14:1630 seconds.
14:18Finishing touches, guys.
14:19I'm praying my risotto is cooked perfectly.
14:22I am so nervous right now.
14:24Five, four, three, two, one, and you are done.
14:31Great job.
14:33Great job.
14:35I cannot wait to try these finale dishes.
14:39I'm ready to eat.
14:40Let's go then, Jack.
14:42Hello, cooks.
14:53Elle is busy preparing for your photo shoots in the studio, so she won't be a part of this tasting.
14:58Gentlemen, are you ready to taste today?
15:01I'm very, very ready for this.
15:03I am definitely ready.
15:04Let's do this.
15:04Garrett, please bring us your dishes.
15:08I feel really proud of these two dishes.
15:10I think that they represent me and my perspective on food.
15:16I love something to be plentiful.
15:17I also want something to look cute and good that you just want more and more of.
15:23These two dishes really represent a cookbook I would probably call like dinner for one-ish.
15:29Garrett, you're really going to sit down to a whole chicken like that to yourself?
15:33Jeannie, yes!
15:34But you can also share it.
15:37It's roasted chicken for a weeknight that can happen really quickly.
15:40Today, I made for you Garrett's carrots and a spatchcock roasted chicken with jammy onions,
15:48a quick pickle of radish, a tangy aioli, and a chicken fat chimichurri.
15:56I love the idea of like cooking for one-ish.
16:00It's a great title.
16:00The carrot is perfection.
16:03It's creamy but still firm.
16:05As you said, it's not kind of falling apart.
16:07The sauce is really nice.
16:08I wish there were a little bit more of it, but I think it's a really cool dish.
16:12All right, let's move on to the chicken.
16:13The chicken, I think it's a little on the drier side.
16:19I think it could have been cooked a little bit less, but you did a beautiful browning.
16:22The seasoning on the skin itself was really nice.
16:24I wish it were like maybe a little under the skin too, but overall, I think it was super fun.
16:29At this point, I'm like, Dan, we've been through all of these challenges.
16:31You don't need to go searching for the negative feedback.
16:33You know what I mean? Just like the dish and enjoy it.
16:35It could have cooked for a little less, but the flavors are there and I feel great about that.
16:41At first, I was like, oh, why two sauces? But they're so different from each other,
16:44and I feel like you've got all of these textures and all of the different flavor notes
16:49all in one dish, and it's really a lovely chicken.
16:52Thank you. Thank you so much.
16:53I loved this stupid chicken.
16:58Oh, my God.
16:59It feels fabulous.
17:00Like, I picture if Mariah Carey was having dinner by herself,
17:04that's what she would be served.
17:05Wow, what an experience.
17:06Thank you, Derek.
17:08Thanks, Karen.
17:08Robby, we are ready for you.
17:12I've had this reoccurring dream that I was going to trip and drop one of my plates.
17:16Well, today's not over yet.
17:17Right.
17:20Thank you for that.
17:22All right, Robby, tell us why these dishes make it into your cookbook.
17:26The concept for my cookbook would be an assortment of recipes that describe
17:30the love I've experienced and the food I ate along the way.
17:33So I think the way that I've learned to be a cook is sort of cooking for one person,
17:39cooking for a group of people.
17:40So what have you served us today?
17:42On the blue plate, we have a seared scallop with a saffron risotto.
17:46And then on the white plate, you have a crispy smashed potato salad that has a lot of Dijon
17:52and garlic and lemon for those quintessential, you know, potato salad flavors.
17:57Well, let's try it.
17:57Let's try it.
18:01I love this.
18:02Me too.
18:04Me too.
18:05What I really love is there's only one texture in classic potato salad.
18:10And I like that you really reconsidered that.
18:12And I've got multiple textures.
18:14So thank you.
18:14It is just like a symphony in the mouth of flavors, of crunch.
18:19It's a really successful dish.
18:20Thank you so much.
18:21I love it too.
18:22I can't believe you made potato salad.
18:24It's a very sexy looking dish.
18:26This was delicious.
18:27I loved it.
18:28I hope we can say the same for that scallop.
18:30Yeah, let's try.
18:33How long did your risotto cook for?
18:3620, 25, 30 minutes.
18:38I think you nailed the cook on it.
18:39Oh, great.
18:40It's got a nice al dente.
18:42I love the charred corn.
18:44I think when you cut it off the cob, you cut a little deep.
18:46Got it.
18:46A lot of the pieces I have have some of the cob attached to them.
18:49Minor thing.
18:50I thought my scallop was a tad overcooked, but I'm super impressed by the risotto.
18:54The texture is perfect.
18:56Congratulations.
18:57Yeah.
18:57Thank you so much, Robbie.
18:58Of course.
18:59Thank you, guys.
18:59Thank you, Robbie.
19:00The judges were very much a fan of the potato salad.
19:04They immediately got my update to it.
19:06You know, Jack did say that the scallop was a little overcooked, but I will 100% take that
19:11and feel pretty confident to do the rest of the final challenge.
19:14Antoinette, we are ready for you.
19:18Hello.
19:19Hello.
19:19Hi.
19:20Hey.
19:21So I love to cook.
19:23I love all the rigmarole that goes into cooking from going to the different grocery stores to
19:26prepping my meat the day before.
19:28So I wanted to make a cookbook for people who are intimidated by the things that I love about cooking.
19:33So I want recipes that are easy to make, don't include a lot of ingredients, and really show
19:39you how to incorporate a lot of flavor quickly.
19:41So I have my one-hour burnt ends.
19:43I make them in the Instapot, and then I finish them in the broiler.
19:46And I also make my own rub and barbecue sauce and my roast-and-go roasted cabbage.
19:50Literally, you put it in the oven, and you do what you have to do, and you come back, and it's done,
19:54and you can eat.
19:55The cabbage, I mean, this is super simple, not an expensive ingredient.
19:59Exactly.
19:59It's not fancy.
20:00But I'm not so sure about the white plate with it, I guess.
20:03And it's light in color, and you do it on white, so I think some contrast to that could be nice.
20:07It's, you know, not really drawing me in, but it's cabbage.
20:12It's not ever going to be gorgeous.
20:14All that aside, I'm so excited to taste this.
20:17I'm a big cabbage fan.
20:18Yeah, I love cabbage, so I hope you do too.
20:22We're both mustard lovers.
20:23Yes.
20:24I think it works really well with the charred aspect of it too.
20:26But if you had a couple more garnishes and maybe some more crunchy items,
20:29maybe get more interesting bites, but I think it's roasted really well,
20:33and I like the flavor profile a lot.
20:35And I really love that you took something unexpected that's not terribly sexy and applied technique to
20:41it.
20:41And so kudos on that choice.
20:44I want to show people that you can take regular ingredients and make them amazing.
20:48Okay, it's time for burnt ends.
20:53The burnt ends are really, really good.
20:55Yes.
20:55Yes.
20:56It's got all the textures that I'm looking for.
20:58You get the char underneath, and then your barbecue sauce is excellent.
21:02Really, really nice.
21:02Thank you so much.
21:03I would not have thought that you did that in an hour.
21:07It, you know, it tastes like all day barbecue.
21:10Thank you so much.
21:11Congratulations.
21:13Good job, Antoinette.
21:15Thanks.
21:15Well done.
21:16Well, guys, there's a lot more to do.
21:18Next up, it's photo shoot time with Elle.
21:21So let's go.
21:32Kevin, we're really excited.
21:33We don't have a lot of time, though.
21:35That's where we have to be quick and, you know, see what we can get.
21:38All right.
21:38We got to power up our ATK synergy.
21:43Hankin.
21:43Hello, Elle.
21:45Going to the photo shoot with Elle, I honestly feel a little stressed.
21:48We have 30 minutes to photograph two dishes.
21:50I'm glad that it's with Elle because she really knows what she's doing.
21:53But I'm like, let's get this shoot going.
21:56Hi.
21:56Nice to meet you.
21:57Nice to meet you.
21:57You're welcome.
21:57One of our amazing photographers we have here at ATK.
22:00I've never worked with a professional photographer on a photo shoot of my food.
22:04My experience with food styling is like trying to find like the right corner of my living room
22:08that has a natural light in it to like take a picture of the frittata that I've made.
22:12The thing about food styling is that it has to look as natural as possible, right?
22:16A lot of things go into creating a food photo.
22:18And I want to just see intuitively how much you already know.
22:21Yes.
22:22Tell me a little bit about the POV of your cookbook.
22:25It's like comfort food done with a fresh, fun flair.
22:29Okay.
22:29You can feed yourself or you can eat everybody.
22:31What season are we looking at right now?
22:32It's like spring, summer.
22:33Yeah, it's like bright.
22:34It's outside.
22:35You have friends over.
22:36All right.
22:36We have many surfaces to choose from.
22:38Um, do you think the yellow is too bright and nice?
22:41I like it.
22:42Let's go for it.
22:42Wanna try it?
22:43Yeah, I like the color.
22:47You like?
22:48Yeah, I'm great with that.
22:49All right.
22:49Let's keep this one.
22:50Okay.
22:50The next one?
22:51All right.
22:52Yep.
22:53Could we try some of the ingredients around, but not in?
22:56Yeah, yeah.
22:57And don't worry about perfection in places.
22:59You know, get a little willy-nilly with it.
23:01Yeah, you know.
23:02Elle's advice is incredible.
23:03She helps orient things and she's also just really encouraging.
23:07All right, Garrett, you need to select one photo of each dish.
23:10The last dish we did.
23:13Number three, yeah.
23:14I love, like, an action shot.
23:16All right, here are the chicken shots.
23:18Number two is my final photo.
23:19Great.
23:20I, like, love the fork and knife.
23:21Like, you're really just gonna dig in and eat that one.
23:23This was, like, my favorite challenge.
23:25It was incredible to see my food photographed and I was like, that's my food.
23:30I imagine this is what parents feel like when they get their kids' kindergarten pictures back or something.
23:36This is that, but much better.
23:38Hey.
23:40How are you?
23:41Good.
23:41How are y'all?
23:43Pretty good.
23:44Pretty good.
23:44Good.
23:45I kind of have a vision.
23:46Okay.
23:47I want to use this kind of slate color as my background.
23:50Okay.
23:51And then I want to do a cutting board of the wood on top and then plate this.
23:55I'm gonna put my burnt ends in the middle.
23:57So going into the photo shoot, I kind of had a sketch of how I wanted my burnt ends to be.
24:01So I feel really confident there.
24:03I wanted to create a lot of depth in my picture.
24:05That's why I wanted the different textures and colors.
24:07Okay.
24:07But I don't know if it's doing too much.
24:09I don't think it's doing too much.
24:10I think if you're open to letting us kind of guide you and what it will look like color-wise,
24:14I think we can achieve that goal.
24:16Perfect.
24:17And then I'm excited to have Elle help me out and get her feedback and really make these dishes shine.
24:22What about maybe instead of centering it, maybe giving it, like, this treatment,
24:25like treating it like something there, something there.
24:28So I don't know how it will leave.
24:31Don't worry. Just put it in and we'll pull it out.
24:32So we can do it.
24:33Yeah.
24:33Let's see what we have.
24:35Let's say maybe bring your sauce in.
24:36This is great.
24:37We have a good photo here.
24:39Can we move on to the cabbage?
24:40Because I had a lot of questions about how I should plate my second dish.
24:43Yeah.
24:43Yeah, absolutely.
24:45Dan said the white plate for the cabbage wasn't right.
24:48So I'm really trying to think, how can I showcase this cabbage and have it look beautiful?
24:52In the world of food styling, there are not a lot of black and brown people.
24:55Okay.
24:56So to have representation is really important.
24:58Can I put my hand in there?
24:59You can put your hand in there.
25:00Yes, let's do it.
25:01I want you to squeeze the lemon.
25:03I love that.
25:04Okay.
25:04Oh, that's so cool.
25:05Squeeze.
25:06I like that one.
25:07Let's come closer because it's time to pick out what you want.
25:10Wow.
25:11Okay, so I need to pick one?
25:12Mm-hmm.
25:13I'm picking a hand.
25:14Who wants my hand in it?
25:15Of course.
25:15Okay.
25:16You want to go with the first one.
25:17Yeah, first one?
25:18Yeah.
25:19Let's look at your finals.
25:21Wow.
25:21You did a great job.
25:24So when I see the final photos, I'm like, is that my food?
25:27It has me really excited for if I win, what I could do for my cookbook.
25:31Congratulations.
25:32Your first food style photos, maybe?
25:34Official, professional.
25:35Yes.
25:35Good job.
25:36Thank you so much.
25:37Yeah.
25:37You're welcome.
25:37Appreciate it.
25:39Hello.
25:40Hey.
25:41Hi.
25:42Wow.
25:42How are you?
25:43Robbie, this is Kevin.
25:44Hi.
25:45Kevin, this is Robbie.
25:45How's it going?
25:46First of all, tell me which one you want to shoot first.
25:49Okay, so let's do the scallops first.
25:51All right.
25:51These dishes are really important for me from a planning perspective.
25:54Let's pull all your components and we'll figure out how you want it to go.
25:58Okay.
25:58I don't like for anything to look like overly done or overly stylized.
26:03What do you think of this?
26:04I just don't know if I see it as a tape.
26:07Well, what you see and what actually comes out on camera is often two different things.
26:11He can make this look like something different.
26:13You know, like it's all about the light.
26:16I feel like that mix match with the graphic line.
26:19There's only one of these.
26:20You're okay with that?
26:20Yeah.
26:21Okay.
26:21I like that.
26:22Or is it the speckle?
26:23I don't hate speckle energy.
26:27You know what's not grabbing me though?
26:29The striped napkin.
26:30That stripe I might like.
26:31Yeah, yeah, yeah.
26:32Oh, that's pretty.
26:33I like it.
26:34Yeah.
26:34I'm obsessed with that.
26:35It's a nice color.
26:39We have to get this next shot.
26:40So let's throw those onions on there and that's that.
26:42You have the potatoes that are super beautiful and luscious.
26:46It's super messy, but there's something really sexy about this dish.
26:50Gorgeous.
26:50I love the hand.
26:51Yeah, it looks good.
26:53Let's start with your first.
26:54Okay.
26:55That's a beautiful shot.
26:56I love this white shot.
26:57I'm like not, I'm not over it.
26:59I really love that.
27:00Gorgeous.
27:01Can I give you a hug?
27:02Of course.
27:03This completely trumps all of my iPhone photos that I've ever taken.
27:07And for me, walking into the finale, I think these two plates really
27:11exemplify me as a cook from a flavor perspective and a plating perspective as well.
27:16All right, get out of here, kid.
27:17Thank you so much.
27:19Have a good one.
27:19Good job.
27:19You too.
27:26Hey, Jeannie, how are you doing?
27:27Hey, judges.
27:28Come have a seat.
27:29We're going to get entertained today, huh?
27:30Yes.
27:31We are about to watch each of our finalists present a seven-minute demo.
27:36It's exciting.
27:37I mean, I feel like everyone's prepped and we've coached in a lot of ways over time.
27:41And now we're going to get to see kind of this final performance.
27:44Totally agree.
27:45I mean, it's high stakes.
27:47There's nothing harder than a live demo.
27:50Absolutely.
27:51Judges, after you watch each demonstration, the cooks will then come before you,
27:57reveal their final photos, and present to you why they believe that they deserve this job of a lifetime.
28:04Garrett is now up.
28:06Elle, please join your partner in this demonstration.
28:09Thanks.
28:10Wish me luck, guys.
28:10Make some magic.
28:11All right.
28:12Make them look good.
28:12Make some new friends.
28:13You got this.
28:13All right.
28:14Yeah.
28:14Okay.
28:16I walk into the test kitchen and I've seen so many meals cooked in here.
28:20I feel like I've learned a lot in this test kitchen without being in it.
28:27I just feel ready to do it.
28:30I am nervous, but in a good way, I think.
28:32It's like the kind of butterfly nerves that are going to, like, float me through this demo.
28:36Hi, Garrett.
28:38Hello, Elle.
28:39How are you?
28:39I'm good.
28:40How are you?
28:40Good.
28:41Okay, going live.
28:43Five, four, three, two, one.
28:46Hi.
28:47My name is Garrett Schlichte, and I am joined by the fabulous Elle Simone Scott.
28:51And today, we're going to be making dinner for one-ish.
28:54One-ish?
28:55That means I get to eat a lot more than I normally do?
28:57Yes.
28:57It means you get to eat as much as you want.
28:59So we're going to get this roasted chicken done in, like, 30 minutes.
29:02All right.
29:02We're going to spatchcock the chicken.
29:03Okay.
29:04So what spatchcocking means, for those who don't know,
29:06is cutting the spine out of the chicken and then making it flat.
29:10That's funny.
29:11I would have liked to have seen him take it out.
29:13Yeah.
29:13And if you are not interested in getting down and dirty with this bird,
29:17ask your butcher or your grocer to do it.
29:18They can do it for you.
29:20Nice.
29:20Keep the dirty work out.
29:21That sounds like my kind of part.
29:23So after you've done that, you're going to want to get this seasoned up.
29:25Since my hands are chickeny, can you help me with that?
29:27Absolutely.
29:28So this is like a three and a half pound bird.
29:30It's such a smart idea to give the host something to do that's totally doable.
29:34Like, everyone can season a bird.
29:35Yep, yep, yep.
29:36You're going to fly her in.
29:37All right.
29:38And that's really what you want to hear.
29:39Now, the real way that spatchcocking happens is by holding it down.
29:43Okay.
29:43So in this case, we're using two cast iron skillets.
29:46So smart.
29:47No way.
29:48Oh, that's very smart.
29:48Side by side.
29:49And the chicken, side by side.
29:51Wow.
29:51And now, thanks to the magic of television, this isn't hot, I promise.
29:54Okay.
29:54Can you grab that?
29:55Beautiful.
29:57Gorgeous.
29:57This is the star, chicken fat chimichurri.
30:01So in here, we've got a cup of parsley, half a cup of cilantro, a quarter cup of mint.
30:07So just keep going down.
30:08Okay.
30:08I'm wondering if we're going to get an eating scene out of this though,
30:12which I really want to see Elle's reaction.
30:13That's an extra cherry on top.
30:15Yeah.
30:16Well, that endorsement of the person who's tasting the food really sells the food.
30:21Okay, can we try it now?
30:22Yeah, let's get into it.
30:23All right.
30:24I'm tasting.
30:24I mean, please taste it.
30:27Oh, that's so good.
30:29Oh, yes!
30:32Oh, wow.
30:33What a nice fade out there.
30:34That was great.
30:35And that was necessary to seal the deal.
30:38If we didn't see Elle taste it, it would have been a huge, huge miss.
30:40It would have felt mechanic.
30:41Thank you so much.
30:43You did a great job.
30:44I feel good and crazy.
30:47I think that seven minutes was like extremely long and also incredibly short.
30:52But it was like a lot of fun.
30:54I grew up watching cooking shows and so it was a really fun chance to do it.
30:59It felt like an out-of-body experience.
31:01You're so welcome.
31:02Hi.
31:02Hi.
31:03Welcome back, Elle.
31:04Hi, Gary.
31:05Hello.
31:06Hi.
31:06Hi.
31:07Very fun.
31:10I know that you judges are really interested to see how the beautiful spatchcock ended up in the lights.
31:15Yes.
31:16We want to see the dishes.
31:17My baby's close up.
31:18Okay.
31:22Okay.
31:22So this is chicken for one-ish.
31:26There are some plates.
31:26There are some napkins if you feel like sharing, but you don't have to.
31:30It's beautiful.
31:34Ooh.
31:35Garrett's carrots.
31:36Interaction.
31:38I really wanted to convey like you're eating with your friends.
31:40You're passing it around.
31:42It's a little bit messy and we got kind of down and dirty with it.
31:45What do you think judges?
31:46Garrett, you came into the studio with ideas already.
31:50You picked that yellow background immediately.
31:52There was no question.
31:54And I think when you create a recipe and you can also translate that in a photo,
31:59that really says something about the strength of your character as it relates to food.
32:04Thank you for allowing me to assist you in that.
32:07Thank you so much.
32:08And here, I love the hands.
32:09I love the action.
32:11I want to be invited to this party, which is probably the most important thing about the photograph.
32:15For me, my eye is drawn to those shishito peppers, the raw ones, and that lemon slice.
32:20Like to me, those are like these pops.
32:22And so I would crop into it.
32:24So maybe you get a peek of those shishitos up there.
32:27You get the lemon squeeze, but we're closer to the food.
32:30But it's fun.
32:31It's a party that we're probably not invited to, but we'd like to be.
32:34We're absolutely invited to the party, Dan.
32:36Yeah.
32:36Okay, Garrett, please tell us, why should you win today?
32:44I came into this competition not ever picturing this moment.
32:50And I didn't even unpack my bags until after the second challenge, because I was like,
32:54I think it would just be too sad to go home and have unpacked.
32:58And then I started to wonder if I made it to this part of the competition.
33:05And I think what I want to do is to wonder what is possible with food and all of the places that
33:11it can go.
33:12And that is what I would bring to this team as a sense of joy and wonder and possibility.
33:19And fun.
33:20And I'm just like crying.
33:21I'm like, I've just had an impossible amount of fun underneath all of the anxiety this entire
33:26time, and it has been so special.
33:28And I don't want to leave.
33:30And I want this very badly.
33:33I know that I want this now.
33:36Garrett, thank you for your truth and your words.
33:39Thank you so much.
33:41Walking out of my pitch, I am crying.
33:45It really hits home for me how much I want this.
33:48I would love to bring my little supper club to life more and find a space to do it.
33:52And $100,000 could help me make all of that happen.
33:56I almost cried.
33:57Oh, I'm definitely going to cry today.
33:58Good grief.
33:59I got this.
33:59Someone would just be like, give me a hug.
34:01I know.
34:02I want a big group hug.
34:03Bring it in.
34:04All right.
34:05Antoinette is ready in the ATK studios.
34:07And Jack, your time is now.
34:10Go Jack, go.
34:11Go Jack, go.
34:12Have fun, Jack.
34:12You got this, Jack.
34:15Walking into the demo kitchen is a very different vibe
34:18from when we're in the test kitchen.
34:19You got one take.
34:20This is it.
34:22So my strategy for this demo is to show confidence in the kitchen.
34:25A year ago, I went through a separation.
34:28And I'm having to figure out how to be a good parent, but also figure myself out.
34:33I lost a lot of confidence.
34:35But I would get up to do what I needed to do for me and for my daughter.
34:39And I'm so glad that I did, because if I didn't, I wouldn't be here.
34:42I'm really proud of myself.
34:43I really want to work for America's Test Kitchen.
34:45So I'm hoping that they see the greatness in me and that they want to add me to the team.
34:51Hi, Antoinette.
34:52Hey, how are you?
34:53I'm good.
34:53How are you?
34:55It's a lot, but I'm good.
34:57You got this.
35:01All right.
35:01Let's see Antoinette's demo.
35:03Oh, I'm excited.
35:06What's up, everyone?
35:07Antoinette here with Jack.
35:08How are you?
35:09I'm great.
35:09How are you today?
35:10I'm doing great.
35:10Now, today, we're talking barbecue, Kansas City-style burnt ends.
35:15Are you a fan?
35:16I am definitely a fan, and I'm quite hungry.
35:18Yes.
35:18Okay.
35:19So let's get into it.
35:20Now, traditionally, burnt ends are made with the point cut of smoked brisket.
35:24They have that delicious charred outside, juicy tender meat, and it's coated with a sweet and
35:28tangy barbecue sauce.
35:29Okay.
35:30But as you know, they take forever to make.
35:32You need a smoker.
35:33And with the brisket, they can be kind of expensive.
35:36So today, I'm going to show you how to do it in about an hour,
35:39and how you can save a little bit of coins.
35:41So are you ready?
35:41I am ready.
35:42Okay, perfect.
35:44She's so confident, right?
35:45Yeah, yeah.
35:45This is my first time seeing her in action, so I'm loving it.
35:48Now, today, I'm using chuck roast instead of brisket.
35:52Now, I love chuck roast because it's cheaper, but you still have that delicious, beefy flavor.
35:56Okay.
35:57So my demo is going really well.
35:59I'm talking to Jack.
36:01You know, we're vibing.
36:02I'm cooking.
36:03And then, all of a sudden, I start to hear this little beeping noise.
36:06So the first thing you want to do is you want to chop them to about one inch cubes.
36:10That's quite a beep, dude.
36:11What is that?
36:12I have no idea.
36:13The beeping noise keeps beeping, but I keep going.
36:17Now, when it comes to this spice rub, you can definitely buy your own.
36:21Okay.
36:22But I always say, when you make it, it's even better.
36:24Hold it right here.
36:25Okay.
36:27Oh, no.
36:29It's a beep.
36:30What does this mean for me?
36:31Does this mean I got to start over?
36:33Does this mean that I am going to be messed up?
36:35I hope that this doesn't throw me off.
36:46Oh, no.
36:47It's a beep.
36:48Yeah, that's okay.
36:49This is real life.
36:50Yeah, this is a great, great task.
36:52Yeah, I didn't want to stop.
36:53Just own it.
36:54In show business, the show must go on.
36:56So I can't let this trip me up.
36:58Two, one.
37:00Gotcha.
37:00So you can use store-bought if you are short on time.
37:03If you are going to use store-bought when you're buying a rub, look for something that is smoky.
37:07So I'm going to put you on sauce duty, and I'm going to come down here to the meat.
37:11All right.
37:11So just whisk it until it comes together.
37:13And we want to brown our meat before we, you know, get it going.
37:18That's a good sound.
37:19Yes.
37:20Then we want to add in our barbecue sauce.
37:22So is that done?
37:23That looks good, yeah.
37:24Perfect.
37:25So we're going to add in some barbecue sauce.
37:27Put this over here to the side, and then right here, we just want to add them to a bowl.
37:34You have burnt ends in an hour, and cheaper than buying brisket.
37:40I love this recipe, and you can bring it to any function, and you'll always get invited back
37:44to the cookout.
37:44What do you want to taste?
37:45Yeah, I definitely want to taste it.
37:46Get the taste in.
37:47Let me know what you think.
37:48Mmm, great smoke flavor.
37:52So from America's Test Kitchen to yours, my one-hour burnt ends.
37:56Hey!
37:57Hey!
37:58She even nailed that last line.
37:59Yeah, she did.
38:01If I had to judge myself, I think I did really well.
38:03I made it through the entire thing, and everything that I planned in my head worked.
38:09So walking into the pitch, I just hope that it's enough.
38:12Antoinette, we are very excited to see your pictures.
38:16Yeah.
38:16Are you ready to show us?
38:17I am.
38:18Okay.
38:18So these are my one-hour burnt ends.
38:24I love this recipe because it takes something that would take a day to make, and I condense
38:29it down into an hour.
38:30I like food that isn't intimidating, but still tastes good.
38:33I don't think you have to go to a restaurant.
38:34I think you can make it at home.
38:36All right.
38:36Are you ready to show us your next photo?
38:38I am.
38:38Let's go.
38:41These are my Roast & Go Roasted Cabbage Steaks.
38:43Elle really did help me show, like, how beautiful it can be, and how kind of, like,
38:47high-end and a little bit fancy, a regular cabbage can look.
38:50What do you guys think?
38:51The photograph's stunning.
38:53I love that we see the whole cabbage.
38:55This looks like you're cooked all day.
38:58And I would never know that you did that in an hour from that photograph.
39:01Right.
39:01Because it really says to me, authentic brisket.
39:05And it's not even brisket.
39:07People were a little nervous about how a cabbage steak would photo.
39:10I'm not going to say any names or point anything at this, but I was so excited when I saw that
39:15sheet tray of cabbage.
39:16I said yes.
39:17My one comment here is the utensil at the top there.
39:21It looks like a spoon.
39:22I can't, like, quite picture myself serving this.
39:25Really minor thing, but it is something that can distract you from the main event, right?
39:29Is there anything that's going to take me away from what I really want to see?
39:32Gotcha.
39:32But I want to eat this right now.
39:33It's a great photo.
39:34Thank you so much.
39:36Please tell us why you should win today.
39:39I think I should win today because I really do feel like I encompass all the things that
39:42somebody who works here needs to have.
39:44I've been exposed to ingredients that I've never used before.
39:47And it's gotten my wheels turning on how I can incorporate them in my own dishes.
39:52I think from the feedback that I've gotten, I can cook really well.
39:55And I really want to learn from you all.
39:57So I really would love to have this opportunity and join the America's Test Kitchen team.
40:01Thank you so much.
40:03Thank you so much.
40:06You know, at the beginning of this competition, of course, I'm doing this
40:10to prove to myself that I can do it.
40:12But as I get closer to the end and I see that it's, like, could actually happen,
40:17I think about my daughter.
40:18And I think about the life that we'll have if I do it and the opportunities that there'll be
40:24and the life that I can give her.
40:26And I don't just want to win this for myself.
40:29I want to win this so that I can give us the opportunity to live our best life.
40:36It is time for Ravi's demo.
40:38And Dan, you are up.
40:40Oh, man, I'm nervous.
40:41You got this.
40:42Wish me luck.
40:42My approach going into this cooking demonstration is to take the feedback that I've gotten from the
40:49past two cooking demonstrations and making sure that I am improving and I'm hearing the feedback.
40:55They really want me to get my personality out there.
40:57And they want me to be a little less serious and more fun and flirty.
41:02And I just finished the hardest cook of my life.
41:04And I didn't come this far to just come this far.
41:08Hey, how's it going?
41:09How are you?
41:10Good.
41:10You got this.
41:11I've like never seen an apron.
41:13No?
41:13I guess, is it to cover up your wrinkly shirt?
41:16Can we get touch-ups on Dan, please?
41:19Wardrobe, steam that shirt.
41:22Okay, going live in five, four, three, two, one.
41:28So I'm here with Dan Souza.
41:29And today we're going to be making a recipe from my new cookbook called The Food You Love.
41:34And it is an assortment of recipes that are inspired by the love I've experienced and the
41:39food I've eaten along the way.
41:41I'm getting nervous that he's not cooking while he's talking.
41:43Yes.
41:44Let's do it.
41:45This dish is called crispy potato salad.
41:48So in front of you, Dan, you have a pound of Yukon baby gold potatoes that I've cooked for about
41:5315 to 20 minutes.
41:55You can take a glass cup and smash the potato with that.
41:59It will preserve your hands, but also you can see the shape of the potato through the glass.
42:04I love that.
42:05So that's a nice little hack.
42:06While you do that, I'm going to talk to you about the sour cream.
42:08So in this sauce, I have about two cups of sour cream, a bit of Dijon mustard, some grainy
42:14mushroom for texture, salt and pepper. And then I'm going to add a quarter cup of
42:19champagne vinegar that I have some grated garlic in here.
42:21Okay.
42:22We're going to get to plating. So I'm going to top mine with the herbs and the flaky salt.
42:29So I'm going, I'm going the pickles and a nice dab of singing. I mean,
42:33this oil looks awesome.
42:34It's kind of major.
42:36We're going to dig in with our hands.
42:37Well, I'm excited to try this.
42:38So you need to get a little bit of everything.
42:40Okay.
42:43And it's like a perfect food.
42:45It's definitely not a salad.
42:46And I really hope you make it not only for someone else, for another person, but yourself.
42:51I will.
42:52Really nice job.
42:53You covered so much ground.
42:56You know, time ends and I am mid sentence. And you know what, I completely take it as for what it
43:02is. I would have loved to have, you know, a more succinct and thought through closer,
43:06but I'm leaving this pretty happy.
43:09We were hungry left with your potato salad, but now we're hungry for more pictures.
43:14What this chapter would be is about integrating other people into the kitchen.
43:18So I wanted to make sure there were like subtle hints on the border
43:21that nodded to more than one person. I'm obsessed with this photo.
43:26Let's see the next dish.
43:27This is the seared scallop with saffron risotto dish that we had this morning.
43:31This is from the chapter of my book, which is about cooking the dinner for them.
43:36So I really wanted to put the focus on the dish.
43:39Judges, what do you think?
43:40I think it's a really smart choice that you didn't cover all the potatoes with the herbs
43:44and that we see this delicious potato salad. Thank you.
43:47Robbie, I think your food here is beautiful and you did a good job plating.
43:51Thank you so much.
43:52The food itself and that bowl, it's stunning. It's really, really gorgeous, Robbie.
43:57Incredible job.
43:58Yeah, thank you.
43:59We really want to hear why do you think you deserve to win today?
44:02I have a really lovely career in marketing and communications, but cooking feels the most me.
44:10And I thought a lot about why I wanted this. I was like, oh, I am literally my dad.
44:15My dad uses food exactly to show how he loves my mother, how he loves his kids.
44:21You know, I pass on that message and I do it for my friends, someone that I love.
44:25I do this purely out of passion.
44:27I hope that I have showed to all of you that my authentic way of cooking,
44:33mixed with the personality and my love for other people,
44:36makes me the perfect addition to this institution.
44:39Thank you so much, Robbie.
44:40Of course.
44:43I just have this major weight just lifted off of my shoulders,
44:48but it feels incredibly nerve-wracking that all that's left is a verdict.
44:52Judges, you guys experienced a lot today.
45:02A lot, a lot.
45:03Not only did you taste their final dishes,
45:05you've watched these demos and you've also listened to these heartfelt presentations.
45:10I'm kind of overwhelmed by what we saw today.
45:12It was just really, really awesome to see everyone use all the feedback that we've given them.
45:17And I was really, really impressed across the board with what people brought to the table.
45:21What are you looking for the next generation viewer to see?
45:24I think a culinary point of view.
45:26The second thing is somebody who the audience can connect to.
45:30If people don't want to watch our shows because they're not connecting to the people who are on it,
45:34then, well, you know, game over.
45:35Right.
45:36So, what are your overall thoughts of Garrett?
45:39From the very beginning of the competition through to today,
45:43Garrett is the person that I feel like I got to know the best.
45:46Garrett's final pitch to win this competition and to come and work at the company just hit me really,
45:52really hard.
45:54It was true to them.
45:55It was tasty.
45:57It was honest and clean, you know, like clean.
46:00This is what I know how to do and I'm going to do it the best that I can.
46:05And I love that about Garrett.
46:07What things do make you wonder if Garrett is a right fit here at ATK?
46:12I thought the final dishes were good, but not superstar.
46:17Garrett's food's been really good, but perhaps a level below.
46:21Garrett brings all the things that I like to see.
46:25Let's talk about Robbie. What stands out to you?
46:27Cooking skills.
46:28Yeah.
46:29Food has technically been at a very high level, consistent, restaurant quality in some cases.
46:35Yes. What makes you a little bit more concerned if he's the right fit for ATK?
46:39There's a looseness that comes with showing your personality in a very free way, you know?
46:44And I don't know that he feels free. I think he feels maybe nervous.
46:47Being up there with Robbie, it was like, wait, so I go over here now?
46:50Okay, now I'm over here. Like, it's not a natural thing.
46:53It's not coming natural.
46:54It's teachable.
46:54Yes.
46:54I mean, he needs to get out on that stage and practice more and get more comfortable.
46:59And then he'd be able to do it with the love and care that we would show him.
47:04Judges, let's talk about Antoinette.
47:06I have enjoyed Antoinette's food from the very beginning.
47:09This very finessed kind of new school way of presenting it is, like, mind-blowing.
47:16I really, really love that.
47:17Her book concept, which is, you know, taking things that can take a really long time
47:22and making them really approachable, you know, cutting costs,
47:26really just making stuff affordable, especially now.
47:28I think that appeals to someone who is, like, fresh out of college and has no money,
47:32or empty nesters who are trying to save a buck. Like, it speaks to a large group of people.
47:36When it comes to Antoinette, are there any things that concern you?
47:40The broadcast journalism. Like, that's what I'm seeing when I see her present.
47:44So there's total confidence. She has all of her talking points.
47:46But in some moments, it can feel a little bit like,
47:50who are you? And am I getting Antoinette?
47:52Which is different from when she's in the kitchen and buzzing around.
47:55So I think that might be some work for her to do to get to a point where it's as polished,
48:00but it's a little bit more authentic and real.
48:02I think long-term, anyone who joins the team needs to be comfortable in a lot of culinary idioms.
48:08And I think that's something that we didn't quite see from Antoinette yet.
48:12That's a great point. Yeah.
48:13She's been very clear in her vision, but maybe a little bit small and focused.
48:16Mm-hmm.
48:17Without further ado, you are about to completely change the life of one very deserving winner today.
48:23Yeah.
48:24I'm excited.
48:24I am too.
48:25I have goosebumps.
48:26Ugh.
48:33It's too much, guys.
48:39Hello.
48:40Hello.
48:41Hi, guys.
48:48Garrett, Robbie, Antoinette, the doors to America's Test Kitchen.
48:54Have never quite been opened like this before.
48:58Judges?
49:00Antoinette, your energy is infectious.
49:03We can tell that you have a love for cooking and it's truly how you bring people together.
49:08You've had some really successful dishes and a couple not so successful ones.
49:13But you must promise you will never stop making that sweet potato pie ice cream ever.
49:22I won't.
49:23Okay.
49:24I can't give you the recipe, but I'll make it for you.
49:26That part.
49:26That's a deal.
49:27Yes, smart girl.
49:31I feel good.
49:32I finally got the consistency down.
49:34I didn't start off strong and then end in the bottom.
49:36I kept it the same the whole way and I kept it high.
49:39So better late than never.
49:41Robbie, your food has been consistently delicious in every challenge.
49:47You have such strong techniques in the kitchen and a very definite and clear point of view.
49:53It has been our complete pleasure to taste everything delicious that you've made.
49:59Especially those short ribs.
50:01You can make those for me anytime.
50:03Great.
50:04I've shown the judges that I am a good cook that can produce beautiful food
50:11with incredible flavors and showcase incredible technique.
50:14I feel I have an incredible chance of winning this.
50:18Garrett, you came into this competition and you were an absolute breath of fresh air.
50:23You know exactly who you are and thanks to the time you've spent with us, now we all do too.
50:28You've shown us how thoughtful you can be and how successful you can be with a wide variety of challenges.
50:35I need one more thing from you though.
50:37You have to teach me how to make those lemon ricotta dumplings.
50:40I, well, I promise.
50:42Yes, this is like really it.
50:44I mean and for me this would be the start of like my life's next great adventure and the thing that I really want.
50:51One of you is about to become the newest cast member of America's Test Kitchen.
51:00With the opportunity to author your own cookbook.
51:06And $100,000 baby, yes!
51:12The winner of America's Test Kitchen, The Next Generation is...
51:29Antoinette!
51:37Congratulations Antoinette!
51:39Thank you so much!
51:42Thank you, thank you, thank you, thank you, everyone!
51:47Oh my God!
51:52Thank you so much!
51:53I'm so glad that y'all saw something in me and want me to be a part of the team.
51:58Me a year ago wasn't the same person.
52:00I never would have thought that I would be here.
52:03I did it!
52:07Oh my God, thank you so much!
52:10Oh my God!
52:11I am so proud of Antoinette.
52:15It is incredible because she has tried so hard.
52:18Like, how could you just not root for someone that did something that they want to do and then got it?
52:23Oh my God!
52:25She did the damn thing.
52:27Wow.
52:27Antoinette, when I first came to America's Test Kitchen, it's no secret I was the first Black woman to be on this show.
52:35And I hoped from day one that someone out there would be looking at me and being inspired.
52:41So to see you here today means so much.
52:45And I'm excited to share this new experience with you.
52:48It's everything.
52:49Thank you!
52:50It's everything.
52:51Welcome to the family.
52:53I want to say to Robbie and to Garrett, it's been a dream getting to know you guys.
52:58I am so excited about what you're going to accomplish.
53:00It's just been an amazing ride.
53:02Thank you all.
53:03Anyone would feel, you know, a little bit disappointed to not hear their name, but
53:08I could not think of a better person to lose to.
53:11You know, Antoinette, what she embodies, which is relatability, charisma, and confidence,
53:19is exactly what the next generation of America's Test Kitchen deserves.
53:24I also think my dad is going to be really proud of me, but I also think he's going to feel
53:29that a bit of him lives in me through my culinary talents and what I'm able to do in the kitchen.
53:35Come on in for a group hug, fam!
53:37Come on in for a group hug, fam!
53:39I'm so proud of me and what I was able to do, and I did it. I won!
53:46Congratulations.
53:47You did it good.
53:48One thing about being here is that I've learned so much.
53:51Antoinette, your lasagna was flawless. My Italian grandmother would have loved it.
53:58Oh my gosh. Thank you.
54:00I appreciate the feedback.
54:01Thank you so much.
54:03After I show you how to bring this dry chicken back to life, I will be your girl, your sister,
54:08and your best friend. So let's get to it.
54:09That's the charisma that we need to see for people to, like, engage. You didn't skip a beat.
54:15I feel like I'm a whole new person. The plan that I have for myself is very different than the plan
54:20God had for me. And you know what? His plan was so much better.
54:24Two, one.
54:32Today is a big day in the kitchen. The winner of our first competition show is here,
54:39and she's going to cook her signature dish, fried whole bronzino with cheesy grits.
54:44Welcome, Antoinette. Thank you.
54:46Oh, it is so nice to have you here.
54:48Yes.
54:49I love yellow mustard. I feel like it's inexpensive, readily available, and it has so much flavor to
54:54anything. I'm going to add just a pinch of salt.
54:56Okay.
54:57You know, let's do two pinches.
55:00Oh, I'm so happy to be eating this again.
55:03I'm glad you like it.
55:04Mmm. I don't like it.
55:05I love it.
55:06You love it?
55:07Mm-hmm. Antoinette, this, it's fabulous. Thank you for showing me how to make it.
55:12Perfect.
55:13Stop recording.
55:14Move it on.
55:15Scan the QR code for recipes, cooking tips, and products featured in this episode and more.
55:43Mm-hmm.
55:49How new they do?
55:50Let's see.
55:51We'll see you next time.
Be the first to comment