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America's Test Kitchen - The Next Generation (2022) Season 1 Episode 1 - What Do You Bring to the table
#2022
#RealityInsightHub
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#2022
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🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️
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00:00America's Test Kitchen has been a television institution for over 20 years.
00:09Millions rely on their award-winning television shows, podcasts, trusted recipes, and best-selling cookbooks.
00:15The ATK team has turned generations of curious home cooks into confident ones.
00:21And for the first time ever, 11 real home cooks with a passion for food have been selected for the job interview of a lifetime.
00:32With a team of culinary experts guiding the way, the home cooks must not only prove they've got the skill,
00:38whoop, don't touch it, don't touch it, but the personality to join the team.
00:43Authenticity is really what I'm looking for. Our viewers are relying on that.
00:47So subscribe to Christina if you want me to help you out of a sticky situation.
00:50Hey!
00:52Not only will the winner become the newest face of America's Test Kitchen.
00:57And we'll see everybody once we finish this dinner for one.
01:00Ish.
01:00Got it.
01:02There's also a $100,000 check and a cookbook on the line.
01:08I'm Jeannie Mai Jenkins, and this is America's Test Kitchen, the next generation.
01:20As a home cook, I learned from watching America's Test Kitchen how to be a better cook.
01:33And I'm here, man. I've made it already. I'm happy.
01:36I just want to, you know, just, just eat it all up.
01:41Bye.
01:42Exciting.
01:42Walking into the Test Kitchen, the energy and this space was electric.
01:49For a home cook like myself, the opportunity is a dream come true.
01:54Hi!
01:55Oh.
01:56Hi.
01:57This is gorgeous.
02:00America's Test Kitchen is my dream job.
02:02I'm like, I want this. Can I do this?
02:05Oh, this is cool.
02:07Hi.
02:08Hi.
02:09Hi.
02:10Hi.
02:11Last one.
02:12Hi.
02:13I am the last person to enter the Test Kitchen.
02:17Seeing everybody's smiling faces, I think we're going to have a really good time together.
02:26Hi.
02:27Hi, guys.
02:30Hello.
02:31Look how good looking everybody is.
02:35Oh, my gosh.
02:37I'm Jeannie Mai Jenkins.
02:38And welcome to America's Test Kitchen, the next generation.
02:46So most people know me as the host of my fashion and talk shows, but I'm also an avid home cook.
02:52And I love to grub.
02:55Oh, my gosh.
02:56I watched Jeannie and the Style Network.
02:57To see how nice she is, how bubbly she is, I was a little starstruck.
03:01I will be your host over the next several weeks, where the last home cook standing will win their ultimate dream job.
03:09A chance to become the newest member of America's Test Kitchen.
03:14The opportunity to write your own cookbook.
03:18Wow.
03:19And $100,000 to put towards your culinary dream.
03:27Oh, my God.
03:28Oh, my God.
03:30Winning $100,000 could make my dreams come true.
03:33I could start my own cookie company.
03:35I can open my cafe.
03:36Today, I would invest in my future.
03:38Wow.
03:39Once I win, I will have a job and a cookbook, and then I will no longer be unemployed.
03:44So that's the plan.
03:45Throughout this journey, your culinary skills, along with your ability to capture and keep an audience,
03:52will be judged by top industry chefs and talent.
03:55I will be inviting the current cast here at America's Test Kitchen to keep an eye on you.
04:01Cool.
04:01Woo-hoo!
04:02Please welcome your rotating panel of in-house judges.
04:07Woo!
04:08An ATK OG, host of Cook's Country and Julia at Home, Julia Collin-Davison.
04:16Media trailblazer and best-selling cookbook author, food stylist extraordinaire, Elle Simone Scott.
04:22Editor-in-Chief of Cook's Illustrated, star of What's Eating Dan, food science expert, Dan Sousa.
04:30And James Beard award winner, author of six cookbooks, ATK's creative team leader, Jack Bishop.
04:39We got the ghosts in the house.
04:43Can I give you a hug?
04:46Also, I forget.
04:50Hi, everyone.
04:51We're thrilled to have you here, and we're very much looking forward to see what each of you has to offer.
04:57Just calm down a little bit.
04:59As you can see, we are a close-knit family, and we're really excited about bringing someone new to the table.
05:05Welcome all to our general kitchen.
05:07It's stacked with everything you could possibly need, and I can't wait to see what you guys cook up.
05:12Welcome to the longest, hardest interview of your entire lives.
05:15At America's Test Kitchen, you must prove you got what it takes to join this A-list team.
05:24Each week, you will be given two challenges.
05:27The first challenge will be known as the task.
05:30The winner of this round will receive an advantage for the test challenge.
05:34After the second challenge, one winner will receive an additional prize at the end of every test.
05:40But, unfortunately, the least successful person will leave the competition.
05:45For your first day here, Dan and Julia will be tasting and judging your dishes.
05:50Jack, Elle, we'll certainly see you guys later.
05:53Good luck.
05:54Bye.
05:54High five, guys.
05:57All right.
05:58I say we get into our first challenge.
06:01Let's do it.
06:01Yes.
06:01All right.
06:02At each station, inside each of these Dutch ovens, is a different protein for your dish.
06:08Okay.
06:08You'll each select a station, and you will have access to that dope pantry over there to make your dishes come to life.
06:17You will have 60 minutes to create a dish that tells us exactly who you are.
06:24And remember, first impressions are everything.
06:29I'm kind of excited when she tells me that there's a blank canvas in the Dutch oven,
06:32because the way I like to cook is by choosing a specific ingredient and then working around that.
06:37I'm here because I really want to show the world that cooking is very easy.
06:42And I want to show that all it takes is just a little bit of curiosity and that you can be a five-star chef in your own house.
06:49I'm going to grab my really cute strawberry I got just for this competition.
06:54Guys, the timer is set, and the competition starts now.
06:59Go get it.
07:00I want the yellow one.
07:01Here's the pantry.
07:06Yes.
07:07Chicken.
07:08All right.
07:09I got salmon.
07:11I got tofu.
07:12Shrimp.
07:13Oh.
07:14Fine.
07:15Fine.
07:15Totally fine.
07:16Go here.
07:17Go, go, go, go.
07:21Our first challenge was really to show what we can do as chefs with a mystery protein and the open pantry.
07:29It is a chef's dream.
07:31Honestly, I cannot believe I am here at America's Top Kitchen.
07:35This is surreal.
07:37Oh, you guys, it's so weird cooking in, like, not our own kitchen.
07:39No, it is.
07:40Robbie, what are you going to make?
07:41So I'm going to do, like, a butter-basted roasted chicken, and then on the bottom, like, a garlicky lemon mayo.
07:49That sounds delicious.
07:51My name is Robbie Guevara, and I grew up around a very large, big Filipino family.
07:56That's where my love for cooking began.
07:58Food was very much the center of a lot of different celebrations.
08:01My dad grew up working in the food and hospitality industry, so a lot of what I saw my dad from a very young age is bringing what he did at work home.
08:11And I couldn't think of a better way to honor him than winning this competition.
08:15Oh, party fell.
08:21Wipe out.
08:22I'm just a klutz in the kitchen.
08:24My wife will tell you.
08:25But I think everybody's nervous right now.
08:27I'm hoping to make a good first impression.
08:29It's nerve-wracking.
08:30I'm going to do a charred corn and black bean salad with the halibut, pan-seared halibut.
08:36I hope the judges like this.
08:38It has onion, fennel, and some leeks, because I do like French.
08:43Ooh, I'm excited to see what's cooking.
08:46Hey, honey.
08:47Hi, Jeannie.
08:48It's going to be pasta and shrimp and, like, a white wine cream sauce, but I'm a vegetarian.
08:53You've not had shrimp, or have you?
08:5620 years ago.
08:58Are you going to taste it so that you know what it tastes like?
09:00I'm not.
09:02I've been a vegetarian almost 18 years.
09:05But I still know how to cook beautiful shrimp.
09:09I'm hoping my culinary point of view really comes across with what I'm presenting to the judges.
09:13It has all of the flavors that I know and I love.
09:17Wait, I'm so scared that the protein is kind of the main star here, and you're not going to try her?
09:22No.
09:23Good luck.
09:24What are you making?
09:25I am making a sofrito, which is, like, a mixture of carrots, red bell pepper, onion, celery.
09:32Hopefully the nice space for this delicious picadillo.
09:35Woo!
09:36You guys, mama is going to need a cocktail after this.
09:39I think we all will.
09:40Right?
09:40My name is Antoinette Johnson.
09:42I'm a home cook.
09:43I'm originally from Chapel Hill, North Carolina, but I live in Lexington, Kentucky.
09:47I recently left my 9 to 5 in digital marketing to live my passion of being a social media content creator.
09:52Now I'm ready to grow my own presence and really start my cooking journey.
09:56So I'm going to do a ricotta mashed potatoes and then mini meatballs with the really good gravy.
10:01Girl, you had me at ricotta and mashed potatoes.
10:04Yes.
10:04Let's try to kick it up a notch.
10:06When I see the ground beef, I immediately think meatloaf, but I love to take everyday meals and really flip them and make them extra.
10:13So I'm going to do the same flavors, but in meatballs.
10:16That's the plan.
10:17Perfect.
10:17Perfect.
10:18Rashmi, do you like to dance with your music in the kitchen?
10:21I do.
10:21I usually listen to classic rock in the kitchen.
10:24I'm more of like an opera or Latino music.
10:27I don't know how you dance to opera.
10:28Please give us a dance.
10:34I'm so klutzy, I'd dance with you, but I'd fall.
10:38Rashmi, what are you making?
10:40I took our chicken, which is made with spinach, cinnamon, cloves, coriander.
10:45Come on, you've got to smell the aroma.
10:48Does anyone know the time?
10:5030 minutes.
10:51I think I got this.
10:52My name is Christina Fan, and I'm from Long Beach, California.
10:55My parents are Vietnamese refugees, and both of my parents are gone now.
11:00These are flavors I want to show the judges because I am Asian American, and it's so much a part of how I cook.
11:08I'm kind of doing something that's usually done on shrimp and lobster, just like a light cornstarch batter with salt and pepper fried tofu.
11:16I came up with this dish based off of my mom's home cooking.
11:19I want to do something that kind of speaks to sharing food with my family, something social, and something deep fried, because that's delicious.
11:28Karina, what are you making?
11:29I am making a Colombian coconut rice and seared scallop with a mango salsa.
11:37That sounds incredible.
11:39Just a little nervous, because I've never made scallops before in my life.
11:42Oh, I hope this is not marinated.
11:44My name is Peter Cardoz, and I've learned cooking from one of the best chefs in the world, my father, Floyd Cardoz.
11:50I got into food and cooking through my dad.
11:52He was very, very passionate about his food, and watching him cook constantly inspired me to want to be just like that.
11:58I'm making soy maple glazed salmon with jasmine rice on the side.
12:03That's going to be delicious.
12:04Low cooking in the oven so it doesn't change colors.
12:06My dad would cook this for me all the time, and it reminds me of being with him.
12:11So having this dish on the plate allows me to really be with my dad, even though he's not here.
12:17Oh, now I need to get my rice.
12:19So, Brooke, what is the healthier take on steak?
12:22You've got to counteract the fattiness a little bit.
12:24Yes.
12:25There's some adding a beautiful sweet potato puree and then a chimichurri sauce.
12:29When I was a kid, I was taking kids' cooking classes and experimenting with new recipes and innovative flavors from global cuisines.
12:37And I love just learning the ins and outs of recipes.
12:41Experimenting in a kitchen is very much up my alley.
12:47Hey, don't set me on fire.
12:49Brooke.
12:50Making great TV.
12:51That's awesome, I know.
12:53Don't want to catch things on fire.
12:5615 minutes left, cooks.
12:59And just like that, look at my chicken, and it's not necessarily where I need it to be.
13:05It's pretty pink, and I'm like, I need to, like, haul ass a bit, get in the oven, because everything was ready except the thing that they actually asked me to cook.
13:12I'm in the right oven, right?
13:14I'm up?
13:15Yeah.
13:15All right, we're moving, we're moving, we're moving, we're moving.
13:18I'm doing some steak and potatoes.
13:19Got some good color on those steaks.
13:21I'm happy about that.
13:22Oh, my God, these are so thick.
13:24They're taking forever.
13:25Chef, you got 10 minutes.
13:2710 minutes on the clock, guys.
13:29Yo, my rice cooker, how you doing?
13:32Probably should have started my rice earlier.
13:34Am I not cooking time?
13:35The most stressful moments are the last few minutes, and my rice is nowhere near done.
13:40I'm a home cook, and I'm not used to cooking under this clock, so having that 60-minute timer over me is tough.
13:46Damn.
13:47Robby, are we cleaning already?
13:52Listen, you on it.
13:53That chicken might be, take it to the end.
13:57Five minutes left.
13:59How's it going, Antoinette?
14:01Girl, it's going.
14:01The time is going down, so I make sure to cut the meatball open.
14:06It's still pink inside, and I'm like, I cannot serve the judges raw meat.
14:10We're going to have to pivot, so I break it up to make sure that everything is done.
14:14I know that it's not going to look as visually appealing as I want it to, so we'll just call
14:17the ragu.
14:23Good.
14:24Take the chicken out of the oven, and my last step is to baste it with a lot of butter, garlic,
14:28and thyme.
14:29That is the best way to serve a chicken thigh.
14:32It adds an incredible amount of flavor.
14:35Yep.
14:35Full sweats.
14:36I am totally sweating.
14:38Two minutes left.
14:40Get your garnishes on.
14:42Plate these suckers.
14:43Let's get it together.
14:44I'm stressed a little bit, only because I'm waiting for the rice to come out.
14:47And I'm waiting for my fish to come out of the oven.
14:49If the rice doesn't finish, then I don't know what I'm going to do.
14:52I mean, it's 50% of my dish.
14:54This is a real big deal, because at the end of the day, this sets what they think of me
14:57going forward.
14:58This is a real show of, like, whether or not I'm a good chef.
15:10Two minutes left.
15:12Get your garnishes on.
15:13Plate these suckers.
15:14Let's get it together.
15:16I'm waiting for the rice to come out.
15:17And I'm waiting for my fish to come out of the oven.
15:19I'm making a soy maple glazed salmon with jasmine rice on the side.
15:22If the rice doesn't finish, I can't not plate the salmon.
15:25So I go ahead, and now I'm going to pull the salmon out and put it on the plate.
15:29Ooh.
15:30It's not that pretty.
15:31One minute left.
15:3459, 58.
15:36This rice is not going to be done in time.
15:38So it's time to just get the salmon on the plate and go.
15:45Cooks, you have five seconds left.
15:49Four, three, two, one.
15:53It's a wrap.
15:54Congratulations, chefs.
15:56Bye-bye.
16:02For your task challenge, you had 60 minutes to create a dish that tells us who you are.
16:08Let's get started.
16:09Mark, will you please join us?
16:11I would love to.
16:12Yes.
16:13All I can think of is, please let the shrimp be perfectly cooked.
16:19Little shrimpies.
16:20Please, please, please, please.
16:22As a vegetarian, I don't eat shrimp very often.
16:27I gave you Provençal Linguini with roasted shrimp and frizzled capers.
16:33I wanted to give you my personality into this, and I love anything French, Italian, Provence.
16:42What I really love about it is it hits on, like, those old, like, nostalgic Alfredo notes.
16:46But then it is nice and bright with all the herbs and a lot of freshness there that you wouldn't expect in that.
16:50It's a really nice combination.
16:52Yeah, well done.
16:52Thanks, everyone.
16:54Next up, we have Christina.
16:56Hi, girl.
16:56Hi.
16:58America's Test Kitchen.
16:59Cast members are about to taste my food.
17:02I am freaking out.
17:04So I did a salt and white pepper crispy street tofu.
17:08I fried some shallot and garlic for some texture and then also some Thai basil.
17:14And so it's, like, something that I feel like is, like, really social, and it reminds me of going to, like, a boba shop with my family.
17:19That sauce is delicious.
17:21And I love dishes where you get something fried, and then you use that to soak up some sauce, too, so there's a good contrast in the dish.
17:26I wish they were a little more golden, a little crunchier, but the flavor is right on.
17:31It's really, really good.
17:34I'm feeling pretty good after tasting.
17:36The judges like my tofu.
17:37I don't think it was perfect, but I think overall I feel pretty good.
17:42Peter, you're next.
17:44Come on up.
17:44So I made a soy marinated salmon that I cooked in the oven, low temperature, so that way it keeps the color.
17:52When I saw salmon, I immediately thought of my dad.
17:55He would always do this because he didn't like the way the salmon changed color, so he would cook it low in the oven, and I just wanted to put him on the plate.
18:01Aw.
18:02Now, I saw you shaking your finger at the rice cooker.
18:05Unfortunately, my rice finished after we had call time.
18:08All right, well, let's...
18:09We can use our imagination.
18:10Yeah, I can imagine.
18:12I do want to point out one thing.
18:13You have this kind of white stuff at the bottom of the salmon there.
18:16Okay.
18:16So that albumin comes out especially when salmon is overcooked?
18:19Oh, okay.
18:20I'm impressed that you brined your salmon.
18:22It's so well-seasoned all throughout.
18:24And missing the rice, though.
18:26Yeah, I know, I know, I know.
18:26The rice really would have been good.
18:28I know, I'm sorry.
18:30That gave me stress.
18:33Next up, we have Antoinette.
18:36Hello.
18:37Hi, Antoinette.
18:38Hey, how are y'all?
18:39So I had ground beef.
18:40I made a red wine braised ground beef ragu over ricotta mashed potatoes.
18:44Ooh.
18:45Ricotta mashed potatoes.
18:46Oh, yes.
18:46Tell me more about that.
18:47The type of cooking style I have, I like to take regular ingredients to really turn them
18:50up a notch.
18:51So I added ricotta cheese and sour cream to my mashed potatoes.
18:54Of course, it's the ricer, so they are light and fluffy.
18:56And then, I'll be honest, it started off as meatballs.
19:00But, you know, I had to switch it up.
19:02I love it.
19:02So we went to ragu.
19:03Name the dish after you're done cooking.
19:05Absolutely.
19:07Potatoes are really nice.
19:08You get the ricotta creaminess.
19:10It breaks up the starchiness of the potatoes, and that's lovely.
19:13It's not much to look at, is it?
19:14It's not.
19:15The meatballs looked better.
19:16Oh.
19:17But I wanted to make sure it was done.
19:18I think the meatballs turning into a ground meat thing is a little bit confusing.
19:23I don't know exactly what you're going for.
19:25But that said, it's all really tasty.
19:26Thank you so much.
19:27It is delicious.
19:28Well, thank you, Antoinette.
19:29Good job.
19:29So, next up, Garrett.
19:33Mmm.
19:34So, I have the ground turkey.
19:35I decided to make a picatillo with that, with the lime rice and cilantro microgreens.
19:41It's a family dish to me when I grew up, and so it does remind me of my dad.
19:44And also, in general, I love big, warm bowls of things.
19:48Now, ground turkey, that is kind of a rough one to be dealt.
19:51Yes.
19:51Because it's a relatively lean meat.
19:53It dries out really quickly.
19:54It's notorious for having almost no flavor.
19:56No offense to the ground turkey community.
19:58I do feel it is, like, so I really try to, like, season it really deeply.
20:02Also get a lot of fat in the pan before I cooked it.
20:05Julie and Dan eating my food is absolutely surreal.
20:08I think that my soul left my body for a brief period of time.
20:13Now, the olives are whole.
20:15I do like them.
20:16Mm-hmm.
20:16The dish itself feels like it could use some of that brininess mixed throughout, too.
20:19Totally.
20:20So maybe, like, some of the olives could be mixed in and then some whole.
20:22And the turkey has flavor, and it's not dried out, which is really hard to do.
20:27So well done.
20:28Next up, Robbie.
20:30Hi, everyone.
20:30Hey, Robbie.
20:31Hi.
20:32That's beautiful.
20:34So I did a roasted chicken topped with a salsa verde that's on a garlicky lemon mayo.
20:40It's also accompanied with a quick pickle fennel that I just did a little bit of lemon juice.
20:44A quickle.
20:44A quickle fennel.
20:45A quenel.
20:46So I made this on, like, on a date before.
20:50So was there a second date?
20:52Yeah.
20:53So this is the dish that got you a second date is what I'm hearing.
20:56I would say this is the dish to I'm on a second date.
21:00What do we think?
21:01Mm-hmm.
21:02The chicken is really nice.
21:03Mm-hmm.
21:03You were, like, speaking to me with this mayonnaise.
21:05It just brings everything together.
21:07I love your quickles.
21:08I could eat a whole, whole of those.
21:10Oh, thank you.
21:11And the chicken, it looks like it's cooked really well.
21:13It's lovely.
21:14And it was beautiful on the plate.
21:16Well done.
21:16Thank you so much.
21:17I'm really relieved to hear this feedback.
21:19And it was a testament to just how much love I put into the dish.
21:22And I'm walking away from this feeling pretty good.
21:25Next up, Jessica.
21:27Great.
21:29Hi.
21:29Hey, Jessica.
21:31So I got ribeye.
21:32So I made steak and potatoes because I'm a Midwest girl.
21:36I have some oven-roasted crispy potatoes, and there's a little bit of chimichurri on top
21:42of the steak.
21:43Mm.
21:44Your chimichurri is delicious.
21:45And I love it on the potatoes.
21:47I don't have a lot of negative things to say.
21:49It's just, it tastes delicious.
21:50It is cooked really, really nicely.
21:53Karina.
21:53Hi.
21:54Hello.
21:54Julia and Dan.
21:56I look up to them so much, and I just want my food to taste good, and I hope they like
22:00it because the winner of this task gets an advantage in the next round, and I want that
22:04advantage.
22:05This competition is definitely going to be way tougher than I thought.
22:08I made for you a seared scallop, and I've never cooked them before, with coconut rice topped
22:13with a mango salsa.
22:15I wanted to cook in a style that shows my heritage.
22:18Coconut rice is really Colombian, and the salsa on top is Mexican style, and so that's
22:24me on a plate.
22:25With scallops, you're looking for really good caramelization on top and nice Maillard
22:28browning, and you have that here.
22:29And then inside, there's just a little bit of translucence in the center.
22:32I love scallops cooked that way.
22:34I'm excited to take this bite because it looks really good.
22:36For never having cooked a scallop before, you did a really great job.
22:39Yeah, that is really impressive.
22:40I know people who have cooked lots of scallops that don't get that sear on there.
22:44I wish there was a lot more salsa, so I could have a little bit with every bite of the scallop.
22:48You did a wonderful job.
22:49Awesome.
22:50Nice job.
22:50Next, we have Basile.
22:52Hi, how are you guys?
22:53Great.
22:54My protein was halibut.
22:55Yes, it was.
22:56So I cooked a halibut in a pan.
22:58I decided to pair it with a roasted corn salad and an avocado crema.
23:01This is the way my wife likes to eat, to be honest, and halibut happens to be your favorite fish.
23:05I'm going to break it open.
23:07Go right to the middle.
23:08Make sure they don't overcook it.
23:10It's perfectly cooked.
23:11I can tell.
23:12You see that glossiness right there?
23:14That's what I look for.
23:15You had him on edge there for a second.
23:16I know.
23:16I was a little nervous.
23:17You paused and I was like, okay, great.
23:19It looked too good.
23:19I had to make him sweat a little bit.
23:21So you said the corn was roasted?
23:22Well, I put it in a pan with a little oil and just tried to get some color on it.
23:25If there was browning on it, it's a little washed off at this point.
23:28It's delicious.
23:29Congrats.
23:29I absolutely respect their comments and I want to take their comments and improve
23:33to better set myself up for the next challenge.
23:35Next up, Brooks Dish.
23:37These are people I have looked up to for so long and they are trying my food.
23:43It didn't mean the pressure is on.
23:46You want to impress these people more than you want to impress your own family and friends tenfold.
23:51So I did a salt and pepper skirt steak over a sweet potato puree with a chimichurri pesto sauce.
24:00I wanted a healthier steak and potatoes.
24:02So the creaminess of the potatoes has some Greek yogurt in it instead of maybe a sour cream or butter.
24:09One thing I'm noticing right off the bat, this is definitely sliced with the grain.
24:12The skirt's got really wide muscle fibers, so it makes it a lot more difficult to chew.
24:16It's really important for this kind of cut to go across the grain.
24:19Okay.
24:19Can you talk about the sauce again?
24:21Yeah, so a chimichurri pesto, it's a little bit creamier than a normal chimichurri.
24:25I really like it.
24:27I like how fine it is too and it kind of seeps into all those crevices.
24:30Potatoes are lovely.
24:31They're tasty.
24:31They're a little on the dense side for me.
24:33Yeah, the flavor's right on.
24:34It's the texture that's just a little heavy.
24:37There were some little things that I really could have quickly fixed that I knew in my gut I should
24:42have.
24:42Thank you, Brooke.
24:43I was a little bummed that I couldn't knock it out of the park for these amazing judges.
24:48And our grand finale, Rashmi.
24:51Hi.
24:51They have a spicy dish for the last.
24:53Tell us about your beautiful dish.
24:55So my protein was chicken breast today and my take was that my grandmother's spinach dish was
25:00always my favorite.
25:01So I twisted it and I pared it with chicken and then I'm serving it with the cumin turmeric
25:06rice and a mint tomato cucumber salad.
25:09This sauce is absolutely delicious.
25:12I love the complex combinations of flavors.
25:14You get the cinnamon, you get the cardamom, you get the chilies.
25:17There's tons of flavor in the sauce.
25:19Yes.
25:19Oddly enough, there's not enough salt.
25:21One thing I will say is just like no argument is it's beautiful.
25:25The whole plating I think was really nice.
25:28Thank you, Rashmi.
25:30Well, judges, not bad for our first challenge?
25:33No, not bad at all.
25:34It was terrific.
25:35The food was of such a high quality.
25:37All right.
25:38Good job, you guys.
25:38Yeah.
25:48So I have to say for a group that's never cooked in this kitchen before, you've all really
25:53done an amazing job.
25:55And so the winner of the first task challenge is Robbie.
26:07Good job.
26:08I just won the first challenge.
26:11So winning this justified that if I do everything that I'm doing authentically, I should be pretty
26:16good.
26:17The 11 of you come from so many different backgrounds, and you guys have such unique voices behind
26:24your cooking style.
26:26And we cannot wait to see what you guys all do best.
26:30For your first test challenge, you will have 60 minutes for your own defining dish.
26:37And Robbie, because you were the winner of the task challenge, you will have an extra five
26:43minutes for this challenge.
26:44Whoa.
26:44There we go.
26:47We got the energy.
26:47That's the energy.
26:49Robbie gets to have an extra five minutes to roam that pantry by himself.
26:53It gets crazy in there with all of us in there, and I really wish I had that extra five minutes
26:57right now.
26:57We're really looking for you to tell us a story about who you are as a cook.
27:02And of course, the things that matter to us are flavor, presentation, and as always,
27:06technique is huge with us.
27:08At the end of 60 Minutes, Dan and Julia will once again taste and judge what you made.
27:13And remember, the winner will receive an additional prize at the end of every test challenge.
27:19We're all waiting to find out what the prize is.
27:21Everyone is kind of freaking out, and my face is going to look something like this.
27:27Not only is the winner of today's test challenge going to get really great bragging rights,
27:32your defining dish recipe is going to be featured on the America's Test Kitchen website.
27:40Almost five million home cooks are reached weekly via America's Test Kitchen online.
27:45This prize is so amazing.
27:48I want to win because I want to be in the ATK family, and I want to make this my life.
27:54Whoever makes the least successful dish will be leaving the competition.
27:59All right, everyone.
28:02Have a very nice cook.
28:04The timer is set, and Robby, your five starts now.
28:10Hit it.
28:11Go, Robby!
28:13For this test challenge, we have 60 minutes to create our signature dish, and I have an incredible
28:18advantage.
28:19It really sent a moment to grab my ingredients, think about what I wanted to do, and not have
28:2411 people in there all fighting at once.
28:28Not a bad way to start off my first elimination challenge.
28:33Does this feel like the longest five minutes of your life, or is it just me?
28:38He did not bring what I need.
28:44Everybody else, get ready.
28:46Your challenge starts now!
28:49Good luck, guys!
28:50Thank you!
28:52I decided to make pozole, but pozole usually takes about three or four hours to make, so I
28:57needed to figure out a way to do this quickly.
28:59Instant pot, that's a smart move.
29:01And I just decided to use a pressure cooker for the first time, but that's not going to
29:06stop me.
29:06I'm a fast learner, and I'm here to win.
29:09I'm here to take it.
29:21Someone have white pepper?
29:23No one has white pepper?
29:24No.
29:24No.
29:25I'm making a Korean-inspired wagyu beef slider with togarashi spice fries, and I'm struggling
29:30to grab all my ingredients.
29:32Pepper, pepper, pepper, where is this?
29:33My big concern is, again, not getting something on the plate.
29:36I didn't get that rice on the plate just before because of the rice cooker.
29:39I can't not get my slider on the plate, let alone my fries.
29:42I mean, I could be going home today.
29:44I could be going home today.
29:44I could be able to do this.
29:45I could be able to do this.
29:47Hi, Rashmi.
29:51It smells divine right here.
29:53It's the bacon, baby.
29:55Yes.
29:56Oh, we're going to the pork.
29:57So you're still going to have that Indian essence to it.
29:59Oh, baby, totally.
30:00When we think of India, we think of spicy food.
30:03Chilis are native to Mexico, not to us, even though we've embraced it.
30:07I am so excited to share this defining dish because it represents everything I believe in about India.
30:15The flavors, what grows together, sustainability.
30:18What are these salmons doing?
30:20So that fish is my darling Brooks dish.
30:21Oh, got it.
30:22OK, OK.
30:23Oh, we're taking over kitchens here.
30:24Yes, we are sharing.
30:25Wow.
30:26If you don't tell anyone the secret to good salmon is marinating it in pineapple juice and lemon juice.
30:3130 minutes.
30:32Oh, yeah.
30:33Just let it swim in there.
30:34Good.
30:35You did this first here.
30:36It just soaks up the time.
30:37So usually when I cook this for my family, I can just kind of throw everything in there.
30:40But when you're cooking for Julia and Dan, knife skills matter.
30:43This is the first elimination challenge, and I really want to impress and put a beautiful dish in front of them.
30:49I want to prove myself this next round.
30:52Ooh.
30:53I see coriander, cumin, Kashmiri chili powder.
30:56Is this an Asian-influenced dish?
30:58It's a Pakistani dish called kurhai chicken.
30:59A kurhai is essentially like our version of a wok, so it's pretty similar.
31:02It's my heritage.
31:03It's what I grew up with.
31:04My parents immigrated here from Pakistan.
31:06So this is a dish from the motherland.
31:08When I have to make something traditional, this is my go-to.
31:10How are you doing on time so far?
31:12I don't know.
31:13Ask me when there's 15 minutes left.
31:14Okay.
31:17Robbie.
31:19What do you think the chefs liked about your dish that you're trying to continue the trend over here?
31:24Just like having it just be completely simple.
31:26We have a bone-in seared ribeye.
31:28Ooh.
31:29That's gonna get topped with this like spicy fried tomato oil.
31:32My dad wanted everything except for me to work in food to become a chef.
31:37He just didn't want me to have the struggles that he had, so I work in brand communications.
31:42Definitely fuels my way of cooking, but I am here to make my passionate career.
31:48As a first-generation American, I can't think of anyone else better to win America's Test Kitchen than the next generation.
31:54Keep that streak going. Good luck.
31:55Totally.
31:56Thank you so much.
31:57Of course.
31:58Hi, Antoinette.
31:59What are we making?
32:00I'm doing a whole fried brins.
32:01You know, I'm from the South.
32:02I like fish and grits, but I wanted to really do something kind of fancy.
32:05So I do the whole fish, just waiting for my fish to cook, and I'm cheating.
32:08I'm doing quick grits today.
32:09Okay.
32:10Well, you're being smart.
32:11You're not cheating.
32:12You're being smart.
32:13True.
32:14I knew I wanted to be a chef probably in like the last two to three years, so better late than never.
32:18I really got heavy on Instagram posting my meals.
32:21People would ask me my opinion in the kitchen.
32:24That's when I knew, okay, this is my thing.
32:2620 minutes left.
32:27Oh my God.
32:28Is that some pork belly right there?
32:29Yes.
32:30Salt here.
32:31So it's a little saltier.
32:32I'm Vietnamese American.
32:33Yeah.
32:34And so Lunar New Year is like major, the biggest holiday revolving around like a huge feast.
32:43Lunar New Year is celebrated largely in Asia.
32:46My parents brought that tradition with them, and it's always just been this like amazing time
32:51in my childhood.
32:52Now that I have my own daughter, I feel like I'm able to share these traditions with her,
32:56so it kind of keeps the tradition alive, and it makes me really happy.
32:59I'm hoping that the judges really like it.
33:02What are those caramelized onions going for over here, Mark?
33:04These are going to be part of my French onion soup omelet.
33:08It's always got to be fancy.
33:09I love it.
33:10You know, I added a little cognac to these.
33:12Ooh.
33:13I've plated this many, many, many times, probably hundreds.
33:16Okay.
33:17I first found my love of cooking from my grandmother, Nan.
33:22She really was my inspiration growing up.
33:25We didn't have a lot, but Nan was in the kitchen all the time.
33:29She took care of all of us.
33:31You know, I would like to win and become the America's Test Kitchen Next Generation cast member.
33:37You want a little taste of a baguette and breadcrumb?
33:39I do.
33:40See if you like them.
33:41Mm-hmm.
33:42I could eat that with a spoon.
33:43I know.
33:44And a glass of wine.
33:45I mean, there you go, honey.
33:46Thank you so much.
33:47I already know who has my heart over here.
33:49This is how we cook!
33:57Time what?
33:58What are we doing?
33:59Oh.
34:00It's a competition.
34:01Right.
34:02Never a dull moment.
34:07Okay, what are you making, Jessica?
34:08I'm excited here.
34:09I am making chicken tinga tacos.
34:10Did you say chicken tini taco?
34:12Tinga!
34:13It's like a chipotle tomato sauce and then you put some shredded chicken in there so it's
34:17just like really, really flavorful.
34:19Looks good.
34:20Thank you!
34:21What's going on over here?
34:22I have a lot going on.
34:23What's the dish?
34:24It is a deconstructed pozole.
34:26Basically, I wanted to create a dish that inspired me from both of my cultural backgrounds,
34:30which is Colombian and Mexican.
34:31Yeah.
34:32It's going to be topped with what's in that thing.
34:35This was the first thing you went straight V-line for.
34:37Yes.
34:38What made you choose this dish for the chefs?
34:40It's my heart and soul.
34:41Do you think you'll have enough time for it?
34:43I don't know, but I'm going to try.
34:46I'm going to put my heart out there and do the best I can and whatever happens, happens.
34:50Ten minutes left, everybody.
34:52Hey!
34:53What's this, Peter?
34:54What you got going on?
34:55I'm making Korean-inspired wagyu sliders.
34:58So they're using gochujang sauce in there.
35:00That sounds bomb.
35:01And if I can make the timing, I'm trying to do togarashi spice fries, too.
35:06Okay, you have a whole different rhythm going on.
35:08I'm feeling it.
35:09Oh, this is pretty.
35:11Garrett, what are you making?
35:12So I am making lemon ricotta dumplings.
35:15What's going to be inside the dumpling?
35:16So it's not like a dumpling and like that it's folded in like a paper.
35:19Yeah.
35:20When you drop them in the boiling water, they just turn into like a nice,
35:22fluffy pillow of like something really delicious.
35:24So this is the magic here.
35:25That's the magic.
35:26That's all of the magic.
35:27So you look like you're doing good on time.
35:29I'm really stressed.
35:30As your voice cracks.
35:31Yeah, I'm like, I'm doing great.
35:35Cooks, five minutes left.
35:37We're down to the wire, baby.
35:39Five minutes.
35:40That speed cooking like really is not my thing.
35:47Oh, wowza.
35:50Oh, my rice is done.
35:52Hallelujah.
35:53Wow, lucky you.
35:54Success.
35:55So jealous.
35:58One minute left, Cooks.
36:01Plate your food, make them pretty.
36:09Let's go, let's go.
36:11I can see the clock ringing down and I'm nervous.
36:14My gochujang mayo is not on the plate.
36:17We're down to the wire, baby.
36:18It might not look great.
36:19I don't care.
36:20It needs to get on that plate right now.
36:22I'm squeezing it out and nothing's happening.
36:25No.
36:27Five, four, three, two, one.
36:31One.
36:38We're down to the wire, baby.
36:39My gochujang mayo is not on the plate.
36:41Oh, my God.
36:42It might not look great.
36:43I don't care.
36:44It needs to get on that plate.
36:45It needs to get to the judges right now.
36:46No.
36:47Five, four, three, two, one.
36:52You are done, Cooks.
36:54Yes.
36:58We've got untorched cheese, no mayo, no white pepper.
37:03And I am concerned that this is going to be sending me home.
37:06Welcome back, chefs.
37:07As you know, these cooks had 60 minutes to create their own defining dish that will tell their story.
37:13Guys, I am very excited for you to try out their dishes.
37:16I can't wait.
37:17Me too.
37:18It smells really good.
37:19Yeah.
37:20Mark, please bring us your dishes.
37:22First again.
37:23So, I made for you a French onion soup omelet with matchstick French fries and a little petite
37:32salad dressed in creamy vinaigrette.
37:34Growing up as a kid, my Nan, we had a love together of watching Julia Child.
37:40I remember watching her omelet show.
37:42That's really how I learned how to perfect the omelet, and it takes 30 seconds for each one.
37:47The omelet has as much kind of oomph and luxury as a steak does, so I'm pretty impressed with that.
37:53This is a really elegant meal.
37:55I've never had a French onion omelet before, and I love the flavor on the salad.
38:00I will take that.
38:01I could totally have it at your house with some music and a glass of champagne.
38:03Welcome.
38:04Or a couple bottles.
38:05Yeah.
38:06I'm not a one-and-done type of girl.
38:07It's brilliant.
38:10Garrett, please bring us your dishes.
38:13My dumplings are looking gorgeous, and I am kind of like, did I do enough?
38:17Like, showing your baby to your new in-laws is always kind of stressful.
38:21I hope they tell me that my baby is beautiful and send it on its way.
38:24You have in front of you lemon ricotta dumplings with grilled spring veggies in a shallot vinaigrette.
38:30The first time I made ricotta dumplings, I was dating a vegetarian.
38:34These were like my ploy to be like, I really can cook.
38:36Please love me.
38:37The dumplings are incredible.
38:39You think of a dumpling maybe as a side dish.
38:41It is so good.
38:42You don't miss not having a piece of meat.
38:44Thank you so much.
38:45And I'm having a really hard time finding something to critique about this.
38:49Don't try too hard.
38:50Because it really, I could see this on so many menus.
38:53Bravo.
38:57Corinna, can we try your dishes?
39:01This is a deconstructed pozole with aji, like a guacamole, but it's Colombian.
39:05I wanted to give you a version of a dish that really infuses both of my cultural backgrounds.
39:10Pork's delicious.
39:12Yeah.
39:13It has a wonderful balance of flavor, good acidity.
39:15You can taste the avocado.
39:16That pickled red onion is fabulous.
39:18I would have loved if there could have been another crunchy element up there or maybe even
39:21just a little bit more.
39:22Thank you very much.
39:24And now, Jessica.
39:26I made chicken tinga tacos and black bean and sweet potatoes over rice.
39:33And I don't think I've ever put black beans and sweet potatoes together.
39:36Half of my family is from the South, so sweet potatoes was always like a thing.
39:40So I went right for the taco, and I thought it was really nice.
39:43It's soft and, you know, you get a little bit of crunch from the onions.
39:45The chicken is really nicely cooked, but I've had chicken tinga tacos before.
39:50And in fact, we have a couple recipes for them.
39:52I want to see more originality.
39:53I gotcha.
39:54Yeah.
39:55Christina.
39:56I wanted to elevate a family style meal.
39:59And I really hope that what I brought today is something that wows the judges.
40:04Whoa.
40:05What's happening here?
40:06Oh, my goodness.
40:07This is gorgeous.
40:08Wow.
40:09So we have a Lunar New Year feast.
40:13So it's steamed branzini over pea sprouts, and then Chinese broccoli cooked in pork fat,
40:20and then homemade chili crisp.
40:22How would you suggest I do the chili crisp?
40:24If you're a spice girl, I would put it on everything.
40:26Oh, yeah.
40:27Which spice girl do you think she'd be?
40:29Definitely a sporty spice.
40:33This Chinese broccoli is amazing.
40:34The slight bitterness of the vegetable with the pork, it is lovely.
40:38And plus, you did this in an hour, and that's really impressive.
40:40I have no critique for you.
40:42No criticism.
40:43It is perfection.
40:44Really, really nice job.
40:47Fossil.
40:50So I made a Gurhai chicken.
40:52Lovely.
40:53I have four kids.
40:54So when they want something to eat, I have to find something everyone will eat.
40:58And this is one of the few things that everybody likes and nobody complains.
41:01I haven't had one that's kind of this creamy and rich in a really nice way.
41:04Usually it's a little brighter and more acidic, but I love that.
41:06It's got all those nice bass notes to it.
41:08Mmm.
41:09I saw little pools of oil, and I'm not an oil fan.
41:11Okay.
41:12All of our recipes have nutritional values printed with them.
41:15So I'm worried that this might tip the scales for some people, but you really balanced it well.
41:20So, bravo.
41:22Robby, you are up.
41:23I definitely feel a lot of pressure, especially coming out of my first win.
41:27I would love to win this one so I can see my signature dish on ATK's website.
41:32Robby.
41:33So I made a seared bone-in ribeye that's topped with a spicy fried tomato oil.
41:39On the side you have a shaved brussel sprout salad.
41:42My dad worked in food and hospitality through his whole life, and he would always kind of bring the ingredients that the kitchen would throw away home.
41:52The end of like a beef wellington, ribeyes, bags of steak, lobster.
41:57So this is sort of like an homage to that.
41:59I love the idea of the sauce with the tomato.
42:02I got a big chunk of tomato paste that didn't taste very cooked, so I feel like you need to work that out a little bit more.
42:07The brussel sprouts can be a little dry tasting in a salad.
42:10Sure.
42:11I wish this had more dressing to it, like that kind of indulgent-ness that you had in your previous dish.
42:16Even just like a little soak in like ice water for a little bit.
42:18Just kind of crisp them up how you would other vegetables.
42:20Sure.
42:21But it's nice to see your technique in this as well.
42:23Well done.
42:24Brooke, we're ready for you.
42:27It is a citrus-marinated salmon over an Asian-style slaw with candied, crunchy macadamia nuts.
42:34I'm allergic to soy.
42:35My mom is kosher and celiac.
42:37My brother is allergic to peanuts and legumes.
42:40So that inspired me to create meals that my family could actually eat.
42:45It is very colorful.
42:46Literally a rainbow.
42:47When I look at this plate, I think, oh, Santa Monica.
42:49Where I'm from?
42:50Is it where you're from?
42:51Where I live.
42:52It says Santa Monica to me.
42:53Chuck.
42:54It's almost sweet enough to move outside of, like, savory food.
43:00Like, if you have sweetness, like, you really need to pull it back.
43:02So, yeah, I think there's a balance issue.
43:04Um, it's nicely cooked in that it's pretty rare, but it also is really dry on the outside.
43:09It has this weird dual texture that I just wasn't expecting.
43:12I think there's lots of great ideas in here.
43:13Yeah.
43:14I just want maybe a little bit more focus.
43:17My heart is in my stomach.
43:19It is very humbling, honestly, and I really want to be here.
43:23Judges, we have Antoinette next.
43:26Mmm.
43:27So I have whole fried brandini over creamy cheese grits.
43:30I like to elevate it and make it a little extra.
43:33I decided to use a whole fried fish.
43:35And the hot sauce is a hot sauce that I grew up eating.
43:38I wanted to give you guys a taste of North Carolina.
43:42I think the fish is cooked really, really well.
43:44I love it.
43:45The cooking on the fish is perfect.
43:47Um, I would have loved just a little more originality.
43:49I don't know.
43:50She went whole fish on it.
43:51I think that's a pretty good spin.
43:52That was hot spin.
43:53That is.
43:54That's true.
43:55It's a good point.
43:56Really nice job.
43:57Thanks.
43:58And now we have Peter.
43:59This is going to be rough, but I'm hoping that at least when they taste it, it's cooked
44:04right, it tastes good, and they appreciate that.
44:08We're going for ugly delicious over here.
44:10I call it rustic on purpose.
44:11I mean, you know, you guys got the vibe.
44:13So I have a Korean-inspired wagyu beef and pork slider with togarashi spice fries.
44:18I was going to serve a mayo, but just timing and everything.
44:21You at least got fries on the plate.
44:23I feel like with pork, you have to season it up a little bit more.
44:26It's pretty mild.
44:27I forgot white pepper in there.
44:28Okay, yeah.
44:29White pepper would be great.
44:30A little bit more salt.
44:31You know, there are a lot of good ideas on this plate.
44:33Uh, it just didn't all come together in the end.
44:36And now we have Rashmi.
44:39Oh, wow.
44:40Ooh.
44:41This is gorgeous.
44:42So the dish is a Kerala pork curry.
44:45It comes from south of India, Kerala, which is huge on sustainability.
44:48That's why you see the banana leaf.
44:50They believe, like, whatever grows there, you cook in it, you serve in it, and you clean in it.
44:55It's really good.
44:56I want, like, a little bit more salt in it.
44:57Like, I feel like, again, like, the flavors are totally there.
45:00I just want it to, like, kind of pop.
45:01Everything works together.
45:03It feels really fresh and different.
45:04I haven't had a lot of food from Kerala, and so it's really nice of you to kind of bring this to us.
45:08Thank you, Rashmi.
45:09Thank you so much, chefs.
45:14If today's dishes are any clue of what's ahead of us, I'm really excited to be on this journey with you guys,
45:19because the food has been fantastic.
45:21Thank you, everyone.
45:23Will you guys give us a few moments?
45:25They definitely pointed out some flaws, but ultimately, I'm hoping that at least the taste was good enough.
45:33But I'm concerned.
45:34I don't think that this is of caliber to the other chefs.
45:37I'm dying to know.
45:39What are your thoughts?
45:40My top today were Christina.
45:43Totals.
45:44Technique was incredible, and she just nailed every part of it, and she presented a lot.
45:48Mark's dish with that perfectly cooked omelet.
45:52I loved that.
45:53I thought Garrett did a fabulous job.
45:55He brought so much of himself to the dish, and I could totally picture, like, being in his kitchen and kind of experiencing that.
46:00He's a vibe.
46:01Same.
46:02He's a vibe.
46:03Okay.
46:04What were some dishes on the bottom for you?
46:06Peter.
46:07I think he's putting a lot of pressure on himself.
46:09Yeah.
46:10He's got the energy.
46:11He's got the drive.
46:12But I don't know that he has the experience to put it all together all of the time.
46:16Beyond Peter, I think Brooke struggled a little bit today.
46:18It didn't hit where she wanted.
46:20It was very sweet.
46:21So I was a little disappointed in that, especially with her presentation of it and all of that.
46:24The inspiration's there.
46:25The knowledge is there.
46:26I want to hear more from her.
46:28Yeah.
46:29It's a hard thing, because this is clearly a dish that's very personal, but that doesn't necessarily mean that you're putting forward the best version of it here in this kind of high-pressure situation.
46:37So have you guys made your decision on who needs to go home?
46:39I really don't know.
46:41It's not easy to send anyone home, and everyone has such promise.
46:45We are so impressed with how hard you all work today.
46:54Really, really impressive across the board.
46:56And it's clear that this competition is not for the faint of heart.
46:59The winner of this week's test challenge is...
47:07Christina.
47:09Good job.
47:12How are you doing?
47:13I win the test.
47:14I'm sorry.
47:17I'm just stunned, honestly.
47:19I'm so thankful and just sort of like so in shock still.
47:24I just never thought something like this would be real.
47:28I am speechless.
47:30I have goosebumps.
47:31I don't know what to say.
47:33So not only did you just win this challenge, but also your defining dish recipe is going to be featured on the America's Test Kitchen website.
47:43What?
47:44For the entire world.
47:46ATK Online reaches nearly 5 million home cooks weekly.
47:52Everyone across the globe are going to like, subscribe, comment.
47:56Oh, it's going to be everything.
47:58Oh, my gosh.
47:59There were, however, two of you today that fell a little bit short of our expectations.
48:05So, Brooke, I thought your dish was inspired.
48:10I love that I got Santa Monica through it right away.
48:13But I thought the concept was a little muddled.
48:15The flavors were a little muddy.
48:17And I think it just needs a little more refinement and a little more testing.
48:20Right.
48:22And Peter, your dish suffered a little bit from execution issues.
48:26The concept is there and your passion for it is there.
48:29And I think it needs a little bit more development.
48:31Okay.
48:32And it could be a great dish.
48:33Okay.
48:34I appreciate that.
48:36So, we've decided that nobody should go home today.
48:48Brooke and Peter.
48:49Yes.
48:50I'm going to cry for you.
48:51How?
48:52Are you serious?
48:54There is a God.
48:57We are really excited for you.
49:00No one getting eliminated.
49:02I mean, it's amazing.
49:09The fact that I'm not able to share this with my dad.
49:14The smile that I would see on his face.
49:16It really, it hurts to be here and not have him with me.
49:21But at the same time, it makes me passionate about what I'm doing.
49:25It makes me want to show the world I have the skills.
49:28At the end of the day, at ATK, we believe in learning from our mistakes.
49:32And we really believe in second chances.
49:34I mean, I thought I was for sure going home.
49:36But I'm very grateful that you guys are giving us the opportunity for a second chance.
49:40I'm grateful for the chance to prove myself.
49:43I see this non-elimination as a saving grace.
49:47And I'm going to have to take the lessons I learned into this next challenge.
49:52There are no more second chances.
49:55I'll bring it next week.
49:56I'm really glad to hear you say that because I'm really excited for both of you.
49:59Step it up.
50:00Absolutely.
50:01Congratulations, everyone.
50:03You are all now one step closer.
50:05Before I walked in here, I was very nervous.
50:07And I was like thinking about all my fellow contestants.
50:10And then I realized that all of us are here because we all love food.
50:15It's an amazing group of people.
50:17I'm so happy and proud to be here with them.
50:20Scan the QR code for recipes, cooking tips, and products featured in this episode and more.
50:33This season on America's Test Kitchen, The Next Generation.
50:40Get fired up.
50:42Because this competition is about to be lit.
50:44It's hot in the kitchen today.
50:45Or is it Robbie's muscles?
50:48Does anybody have the white pepper?
50:50Still looks a little raw in the center.
50:51I shouldn't have wrapped them so tightly.
50:53Be deep, Brian.
50:54Oh, overflow, overflow.
50:55Okay, don't touch it.
50:56Don't touch it.
50:57It's hot.
50:58Three, two, one.
51:00And you did it, guys.
51:02Not only are the cooks going to have to nail their dishes.
51:06Mmm.
51:07This is just absolutely delicious.
51:08Kids would love it, too.
51:09I am so excited by this dish.
51:13But their presentation skills better be on point, too.
51:17With the magic of television.
51:19After I show you how to bring this dry chicken back to life.
51:22Cooking rice is our seasoning.
51:25Uh, whoop.
51:27After each demanding test challenge, one winner will receive an amazing prize.
51:32I'm going to be taking you on a food tour of Boston.
51:35Oh, my God.
51:36Join me on a Julia at home.
51:38From mixers to blenders, you are getting it all, baby.
51:43At the end of this, only one of you will be working with us.
51:47America's Test Kitchen is my dream job.
51:49I'm here for every woman or mother who has sacrificed their aspirations and desires to support their loved ones.
51:57This is a chance to start the next big adventure of my life.
52:02I didn't grow up seeing a lot of people that looked like me cooking on TV.
52:06So this is my dream.
52:08It's the opportunity of a lifetime.
52:10The winner of America's Test Kitchen, the next generation, is...
52:16It's a test kitchen. You gotta have fun.
52:22I'm being tested today.
52:24I am testing right now.
52:46I have an amazing.
52:47I am feeling calm.
52:48I cannot breathe when I'm getting out of this baby.
52:49I am feelingц Brux is unbeenable.
52:53So I am feeling loud.
52:54Let's see if you remember
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