- 6 weeks ago
- #cineva
Americas test kitchen the next generation S02 E08
#Cineva USA
https://www.dailymotion.com/Cineva
#Cineva USA
https://www.dailymotion.com/Cineva
Category
đŸ˜¹
FunTranscript
00:00Game up.
00:00Portability is so awesome when it's right that it's a little bit disappointing.
00:04The winner of today's test is David.
00:07Wow.
00:08The two that came up short today, Ashley and Dennis.
00:12The cook who's leaving the test kitchen is Dennis.
00:15It has been my true honor.
00:16No one wants to be in the bottom two of this competition.
00:19I think I need to set my game up.
00:21Next week, you're all in for a wild ride up the coastline.
00:26Ooh.
00:30Look at this.
00:40Oh, my God.
00:41It's beautiful.
00:43It's crazy.
00:44So beautiful.
00:45How does it feel to be outside the kitchen?
00:47It feels so good.
00:48It's the first day my nerves are not taking over my whole personality.
00:52I'm so wild.
00:53I'm so happy to be in the top five.
00:55And being outside of the kitchen is such a breath of fresh air.
00:58Seeing the beautiful, salty sea.
01:00I don't even care what's coming because I'm getting to enjoy the sunshine.
01:04Welcome to the raw bar.
01:05Where's our girl Jeannie?
01:07I don't know.
01:08Wait.
01:08Is that them coming to us?
01:10Is that?
01:10They just look like fishermen.
01:11I don't think that's them.
01:12Is Jeannie or Dan or someone on that phone?
01:14I think they're local Bostonians.
01:16Hi, cook!
01:17Oh, my God.
01:19I want to move!
01:25Jeannie, stilettos aren't going to work out here, babe.
01:27I know, right?
01:28But I'm making these work.
01:30Oh, Lord.
01:31Yeah!
01:31Oh, my God.
01:34She got on her jumpsuit.
01:35Oh, what is going on?
01:37Are those horses?
01:38They're bringing something in there, that's for sure.
01:40Oh, Lord.
01:40Okay.
01:41Dan has these waders on all the way up to here.
01:44It's giving New England area.
01:46And I'm like, if we are getting in this water, I'm going to freak out.
01:49This is not what I signed up for.
01:51Oh, my God.
01:52I love seeing you guys here.
01:54What do we got there?
01:55Girl!
01:56Girl!
01:57Work!
01:58Work!
01:58Work!
01:59Bam!
01:59Bam!
02:00Bam!
02:00Bam!
02:01Bam!
02:01Bring it to the ocean.
02:03Friends, take in that fresh ocean air.
02:07Everybody?
02:10Welcome, guys, to Island Creek Oysters in Duxbury Bay.
02:14Woo!
02:14Woo!
02:14You guys know my first mate and head judge, Dan Sousa?
02:17Hello.
02:18Hello, Dan.
02:19Please say hello to the man of the hour.
02:21He's an oyster expert and founder and owner of Island Creek Oysters and the Windsor House.
02:27It's Skip Bennett!
02:29Hi, guys.
02:30Welcome to Island Creek.
02:31Island Creek Oysters are so popular in restaurants.
02:34Everyone knows them.
02:35So to meet Skip in person is just the coolest thing.
02:38I'm so excited!
02:39Guys, it's not seashells in those crates.
02:43It's oysters.
02:45Skip, please, drop some oyster knowledge on us.
02:48So an oyster is a type of shellfish.
02:51Duxbury Bay happens to be a really unique place to grow oysters.
02:54There were no wild oysters here when I started.
02:57They don't really reproduce here naturally, so all of the oysters in the bay are brought from our hatchery.
03:03I didn't even know if they would grow here, but it turns out it's a pretty good place for growing oysters.
03:07This guy has raised 16 million oysters that exist out here right now.
03:12If you want to be at the top of your game, you have to know your ingredients and where they come from.
03:18Sometimes that means stepping out of the kitchen and going right to the source.
03:21The best cooks look to add new skills to their repertoire.
03:24Today, we're adding a new skill to yours.
03:27Shucking!
03:29What's a shuck?
03:32Can I do them with these nails?
03:34I'm not sure about that.
03:36Well, we better.
03:37You guys ready?
03:38I'm ready.
03:39Let's do it.
03:40Come on, guys.
03:40I really feel like I'm in my element out here.
03:44I'm from a small beach town, and I used to work at an oyster bar, so I probably shoved a thousand of these things.
03:49They're shucking oysters!
03:52So the real skill here is to open the oyster, but keep it intact and make it look nice.
03:57I like to say it took me two years to grow it.
04:00Don't mess it up.
04:02So we're going to go in between the shells where they meet at the hinge.
04:06And then once you've got the knife into the hinge, just to twist, and you can see now the shell is open.
04:12You didn't even touch the oyster.
04:14So we're just going to scrape right under the mussel to release it from the bottom.
04:19Until it's sliding around.
04:21Surf's up!
04:22My first ever oyster completely raw.
04:24You made that look good.
04:28Yeah.
04:29There you go.
04:30Wow, Jamie.
04:30Very nice.
04:31Proud of you.
04:32That's delicious.
04:33Oh, my God.
04:34It's so good.
04:38Wow.
04:39Cooks, I can't wait until you try it, but first, you've got to shuck your own.
04:42Let's get shucking.
04:43Let's go.
04:44Gloves.
04:45I'll take a towel.
04:46I'll take a towel.
04:47Someone hand me a shucking knife.
04:49You're going in this way?
04:50Yeah, I take it, and I fold the towel over.
04:52I go into the hinge side here.
04:54I don't apply a lot of pressure.
04:55Wiggle back and forth until it catches, and you can see it just pop open like that, right?
05:00Oh.
05:00I start shucking my first oyster, and I haven't touched oysters since culinary school, and I just can't open it.
05:06I'm getting into it.
05:08Look at him.
05:09Look at Alex.
05:10Alex over here.
05:11Okay, Alex.
05:12Alex, get out of here.
05:12Don't need to flex on us like that.
05:14Alex, how many oysters have you shucked in your life?
05:16Thousands, probably.
05:17Okay, okay.
05:18So you've got that down.
05:19Boom.
05:20Wow, that's beautiful.
05:22Ashley down the hatch.
05:23Yes.
05:24Fresh out the water.
05:26Man, definitely best oysters I've had.
05:28Get out of here, hot sauce.
05:29Get out of here, horseradish.
05:31You don't even need the lemon.
05:32They were that good.
05:33I think I got one.
05:34She's getting it perfect.
05:36Yes.
05:37Beautiful.
05:38Let's change it.
05:39Cheers.
05:40Wait, wait.
05:40I'm not even close.
05:41Guys, this is hard.
05:43It is hard.
05:44There you go.
05:44Oh, I got it.
05:45I got it.
05:45I got it.
05:45Nice, Jeannie.
05:46Cheers, Jeannie.
05:47Cheers, Jeannie.
05:48All right.
05:48All right, cooks.
05:52Now that you've got the hang of it, it's time to head back to the kitchen.
05:55Grab your oysters, and Dan and I will meet you back there for the task challenge.
05:59All right.
05:59Don't eat all of them in the car.
06:01I'm watching you in your finger, Lauren.
06:04We counted every single one of them, Dan, Dan.
06:07I thought we were going to have a shucking count.
06:09We still could be.
06:10We could not have a concept of you.
06:12I looked over, and you had already done it.
06:14Come on.
06:15Ready to shuck.
06:16I'm helping those puns stop by the time we get to the kitchen.
06:26I know, right?
06:27It'll never end.
06:28Yeah.
06:29Put these down.
06:30All right.
06:31Woo.
06:32They're heavy.
06:33All right.
06:33Yeah.
06:34Hi, fam.
06:35Welcome back, everybody.
06:40How cool was that field trip?
06:41Coolest thing.
06:42Amazing.
06:42Everything?
06:43Amazing.
06:44Fresh air, the sea, the oysters, the fashion.
06:47It was everything.
06:50But you go to Duxbury for her.
06:52Right.
06:52So, Cooks, are you ready to meet your ATK judge for today?
06:56Yeah, absolutely.
06:57Trust me, she's one shell of a gal.
07:01Please welcome America's Pest Kitchen cast member and deputy food editor of Cooks Illustrated,
07:07Lon Lamb.
07:07Ooh.
07:08Hi, Lon.
07:09Hi, Lon.
07:10Lon is all about technique and the science about cooking, and I love technical cooking,
07:15so I'll take whatever advantage I can get.
07:17Please, bestow some advice on our cook.
07:19Years ago, I was a chemistry major, and you would be shocked to know how much of that work
07:24and mentality still applies in the kitchen.
07:27I can't give you a crash course in thermodynamics, but you can still use the scientific method while
07:33you're cooking.
07:33Today, we're asking you to create a dish featuring oysters cooked two different ways.
07:40That means no raw oysters as much as we love them, but we want to see you cook today.
07:46You'll be judged on how well you highlight those oysters, your creativity, your presentation,
07:51and, of course, the final taste.
07:53Lon, any advice for our little oysters?
07:55There's a difficult line to straddle.
07:59You want to make sure they're fully cooked so nobody gets sick, but you don't want to overcook
08:03them because they get tough.
08:04Why is it that we can eat it raw, but you can get sick if you don't cook it all the way?
08:07When the oyster comes out of the ocean, any bacteria that might be problematic, there's
08:11very few of them.
08:12As you heat that oyster, the number of bacteria grow, so you need to get them to the point where
08:17they're all...
08:18Wow, I did not know that.
08:20Mm-hmm.
08:21Oh, I would have had you all dead.
08:23Wow.
08:24Just so uncomfortable.
08:25Okay.
08:26The winner of today's task will receive a huge advantage for the test challenge.
08:33Cooks, are you ready?
08:34Your 45 minutes starts now.
08:38Good luck.
08:39Don't lemon me down.
08:44Oh, oh, oh.
08:45Nice.
08:46Time starts, and I have no idea what I'm going to do.
08:48My mom always says herbs and lemon makes a dish, so that's the first thing I grab.
08:52I would say my mom influenced my cooking the most.
08:54She always taught me new recipes and how really to cook without a recipe.
08:59In this task challenge, we have to make oysters in two different ways, in 45 minutes.
09:03That's not a lot of time, so getting the oyster shut is the main priority.
09:13Oh, my gosh.
09:15Everything's a little bit more difficult with one finger gone.
09:18Hell, yeah.
09:19Oh, my God.
09:19This is going to be the death of me.
09:21Oh, my God.
09:22Annabelle, how are you doing?
09:24Terrible.
09:25I can't get this oyster.
09:26Shut up, bro.
09:27You got it.
09:28Oh, my God.
09:29I don't know what to do.
09:30Go straight down and then start twisting.
09:32You go down?
09:33Straight down and then start twisting, yes.
09:35I'm giving Annabelle words of encouragement.
09:37I don't want her to go down over shucking oysters.
09:39Look for the hinge.
09:40Get that little tip in there.
09:42Start sliding the knife around.
09:43I love shucking oysters.
09:44I'm not really fast at it, but I make it a point to have Oyster Fridays and just combine
09:49them with my champagne Sundays.
09:51So oysters are a vibe.
09:52I love them.
09:52Turn, pop it open.
09:54You got it.
09:56Oh, yes.
09:57Nice.
09:57We in business.
09:59I really should have brushed up on my Oyster scope.
10:02The world is your Oyster Cove!
10:0430 minutes left!
10:05What you working on, Alex?
10:07Relish with some cucumber and watermelon radish.
10:10That's going to go on my tempura oyster.
10:13Then I'm going to make the broiled oyster with anchovy preserved lemon butter.
10:18We're halfway through this competition, and I'm even more motivated to show what I can do.
10:22My game plan for cooking these oysters is to do two totally different techniques and give
10:27them their own unique dish.
10:29This will be interesting.
10:31Hi, Lauren.
10:32Hi, Jeannie.
10:33Hi, Mama.
10:34Oh, I like this method already.
10:35Tell me what you're making.
10:36I'm going to make crispy fried oysters that you would find in like a po'boy.
10:40Yes.
10:40But I'm also butter poaching some oysters.
10:42It's very French Louisiana all happening.
10:44So my two methods are frying and then cooking in the tuna sauce.
10:48Wow.
10:49It's a little funky, a little different.
10:50Yeah, it is.
10:51Have you made this before?
10:52No.
10:53No.
10:53Well, make sure you're tasty.
10:54I will.
10:54Right?
10:55And don't get the big advantage on the line as well.
10:57Okay.
10:58You're amazing.
10:59Yeah, you're amazing.
11:00I love talking to you.
11:01Ashley, what are you making?
11:02I think I'm going to fry these oysters.
11:04So I'm dropping them in some buttermilk, egg mixture to soak for a little bit.
11:11I've been in the bottom two, two weeks in a row, and I don't want to go back.
11:15I need to watch my time management and focus on the task at hand to prevent going back
11:19to the bottom two.
11:20What are you thinking?
11:21I think I'm going to do a Caesar salad oyster.
11:25Okay.
11:26Okay.
11:26I'm going to poach it in like wine and stuff.
11:28Never cooked oysters before.
11:30This is a first.
11:31Very excited.
11:31I've only ever had oysters raw and I've never cooked them before, but I have to keep pushing
11:36myself if I want to win this competition.
11:38I'm at the start of my career and the possibilities are really endless, so it would be such an honor
11:43to work for ATK.
11:45Can't wait to be judged on something I've never done.
11:47It's going to be the best.
11:49Hello, hello.
11:50Ooh, we got some fried oyster.
11:52Nice.
11:53So what are you having today?
11:54We're going to do like a fried oyster taco.
11:56Okay.
11:56And then a little avocado mousse.
11:58The other one, I'm still trying to figure out what exactly I want to do.
12:01I might do something whole roasted or something like that.
12:04All right.
12:04Good luck, David.
12:05Thank you, boo.
12:0517 minutes cooked.
12:10Get these oysters.
12:11Yummy.
12:14Hi, Alex.
12:15How are you?
12:15I'm good.
12:16How are you?
12:16My expert shucker over here.
12:17Expert shucker.
12:18How thrilled are you over this challenge?
12:20I'm very thrilled.
12:21Really?
12:21I love oysters, but I don't cook oysters a ton.
12:24I usually am eating them raw.
12:26Does it make you nervous not having cooked oysters a lot before?
12:29It does make me a little nervous because there's a pretty high margin of error for them.
12:34You got to make sure it's not super gooey and runny.
12:37Alex, you're kind of like our most quiet one in the group, and I feel like you're in
12:40your head picturing what it's like to be the next face of ATK.
12:43I always am, for sure.
12:44It would be just a dream come true.
12:46I love teaching, and I love cooking, and it's really just the best of both worlds there.
12:51Yeah.
12:51I think I can absolutely find my culinary home here at America's Test Kitchen.
12:55There has been a few points where I've thought about leaving the cooking industry just
12:59from lack of money, too much stress.
13:01So winning this competition would make it all worth it that I stuck around.
13:06I'm going to leave you be.
13:06I'm excited to try these.
13:07All right.
13:08Good luck, Alex.
13:09Thanks.
13:11Ten minutes, cooks!
13:13Ten minutes left on the clogs!
13:14Get these oysters yummy!
13:15Oh, my God, oh, my God, oh, my God.
13:24I throw my oysters and my frying oil all at the same time, and it bubbles up.
13:28There's going to be a grease fire if this isn't stopped.
13:32I don't know what's going to happen right now.
13:39Oh, my God, oh, my God, oh, my God.
13:41I don't know what's going to happen right now.
13:42You all right, Lauren?
13:44There's just grease down by my fire.
13:45Turn the fire off.
13:46Turn the fire off.
13:47Turn the fire off.
13:48It's off.
13:50Oh, my God.
13:50I panic, can't even think straight, and I'm, like, shaking.
13:54I freeze.
13:55Okay, I'm going to just keep on going.
13:57Yes.
13:57David saved the day, and the kitchen didn't burn down.
14:00Thankfully, there's not going to be a grease fire in this kitchen.
14:03I needed them to drop the temperature a little bit of the oil, so I think it's fine.
14:07Five minutes left, cooks!
14:08Show me your oysters!
14:10Woo!
14:11No idea where I'm going with the second dip.
14:14I have no direction of where I want to go with these oysters, and I really just want to
14:18get something on the plate.
14:20I finally have the idea of using the spinach that I have and make a plate on spinach artichoke
14:25dip with my oyster.
14:27I am trying to work on a little spinach artichoke-y situation here.
14:33Oh, wow.
14:35This is hectic in here today.
14:36Everyone's plating.
14:37That's a good sign.
14:38Did you get the texture you wanted for the po-boys?
14:40I think I did, yeah.
14:41I'm not mad at it.
14:4190 seconds!
14:42Cook!
14:43How do you feel about...
14:44About Lauren making a po-boy?
14:45Yeah.
14:46I'm thrilled.
14:48Alex, how you feeling?
14:49I'm feeling.
14:50Yeah.
14:51I feel you, homie.
14:52One minute, cooks!
14:54One minute left to get these oysters ready.
14:57No raw oysters in the house.
14:59Mama can't call in sick for work tomorrow.
15:01Don't do that to me.
15:02I would be so stressed out if I were in their shoes right now.
15:06These are marinated in vinegar, celery, a little bit of dill.
15:11Five, four, three, two, one!
15:15Let's go!
15:16It's oyster time!
15:18You too.
15:21Cooks, we asked you to prepare our oysters in two ways, and we are so excited to dive in.
15:27We're looking for how well you've incorporated the oyster, your creativity, your presentation, and, of course, the taste.
15:34Alex, you're up!
15:37You're welcome.
15:37Hi, Alex.
15:38So I used frying and broiling.
15:40The first one is a broiled oyster with a preserved lemon, anchovy, garlic, and dill butter.
15:46Our second dish here is a tempura oyster with a little bit of chili oil and white shoyu glaze.
15:53And then underneath is watermelon radish and cucumber.
15:55Alex, I'm really enjoying this combination of dishes here.
16:01Your flavors are really good.
16:02Super balanced.
16:03Really, really like that.
16:04I think this dish is pretty successful as well.
16:06I love the heat there.
16:07I think it's a really nice combination.
16:09I'm very happy.
16:10Alex, broiled oysters are one of my favorites.
16:12I think it's lovely.
16:13The balance is really wonderful, and I think the anchovy enhances the savoriness of the oysters.
16:19It's great.
16:20This is crazy good!
16:23Oh my god, Alex, you can just go.
16:25I'm just like...
16:26Well, thank you.
16:28Annabelle, you're up!
16:30You're welcome.
16:31Hi.
16:33So today I went for like a California-style lunch.
16:35For the first one with the arugula, I did like a Caesar salad poached oyster.
16:39And then the second one, I did like a very California, bright, citrusy, dilly, herby roasted oyster.
16:45This is my first Caesar oyster.
16:47Mine too.
16:48Maybe the first ever.
16:49Annabelle, I think I'm in love with this oyster.
16:51Your poaching method has kept them really tender and juicy and plump.
16:56It's really lovely.
16:58I'm not totally sure how I feel about the second treatment.
17:01I think the oysters get a little lost in there.
17:03There's a lot of acidity.
17:04I love the Caesar one.
17:06It's a really great concept and it just works with that seafood, savory kind of quality there.
17:11Honey, you put the moisture in the oyster.
17:15Zing!
17:17Thanks, guys.
17:18Ashley!
17:20Hey, guys.
17:20How are you?
17:21Ooh, Ash.
17:22I have a oyster po' boy with roasted oyster mayo.
17:26Some heirloom tomatoes in there just to give it a pop of color.
17:29And chiffonade in some lettuce.
17:30And then because y'all always tell me I never give you enough sauce.
17:32The extra sauce that I had, I just put in a shot glass so that you guys could have some extra zhuzh.
17:40The flavors here are killer.
17:42I love the juiciness of this tomato, the freshness of the lettuce.
17:45The oysters get lost in there.
17:48Even though you've got it in two different ways, there's so many strong flavors here that savory salinity has taken a back seat.
17:56For me, this is a home run.
17:57And I agree with Lon that the oysters aren't, like, the top billing here.
18:02But you kind of saved it, in my mind, with the sauce, too, where you have the oysters in there and incorporated and, like, giving us lots on the side.
18:08To me, it works really well.
18:10So good.
18:11Thank you so much, Ashley.
18:12Thank you, guys, Ashley.
18:13David.
18:14How are you doing?
18:15You're welcome.
18:16Today, I have for you a buttermilk, cornmeal-fried oyster with a little bit of avocado cream.
18:22I did an infused Thai chili oil, and then it's got a little bit of cilantro on top.
18:27And then the other oyster is a plate on a spinach artichoke dip.
18:30I did a spinach oyster dip with my homemade breadcrumbs, and it's got a little bit of shallots in there.
18:36Wow.
18:36So, David, I really like the spinach artichoke dip sort of approach to it here with the other oyster.
18:42It's just too much of the avocado puree.
18:44It almost becomes, like, a guacamole with, like, a garnish on top.
18:48I'm in love with this first one.
18:50There's such an interesting interplay of textures here between the spinach, the plump oysters, and those crispy baguette crumbs.
18:58I think it's really lovely.
18:59Some lemon zest wouldn't have gone amiss, but it's great.
19:02Now, we're still waiting for the judge's verdict on this, but you know what prize you did win?
19:06What?
19:06It's bashing.
19:07Honey, I feel like you came for my light.
19:09I don't know if I'd like you standing next to me like this.
19:12Pass those pearls over later.
19:13It is the perfect necklace for today.
19:15The perfect outfit.
19:16Couldn't stop staring at you.
19:17When you're wrong.
19:19Okay, now get away from my light.
19:20Okay, bye.
19:21And Lauren, we're ready for you.
19:24Judges.
19:25So, I've got cornmeal-crusted fried oysters.
19:28I marinated them to get them puffy in buttermilk and caper brine.
19:31I've got a dipping sauce with oysters that I sauteed with anchovies and tuna.
19:36And then a mini nut vinaigrette on the butter lettuce leaves.
19:40This is super tasty.
19:41I like the crispness.
19:42I like the freshness that the lettuce brings.
19:45It kind of threw me to find oil in there.
19:48I'm with Lauren.
19:49I don't think I need the oil in there.
19:50There's richness with the crust and there's richness in the sauce.
19:53But I think the fry on the oysters is really nice.
19:55You're a bad mother shucker for this one.
19:57Thank you, Lauren.
20:00Good job.
20:01Those were some incredible dishes.
20:02I do not know how you guys are going to pick a winner from this one.
20:05Very carefully.
20:06I trust that you will.
20:07Let's go.
20:12Cook.
20:13We asked you today to cook oysters in two different ways.
20:17Each of your dishes felt individualized.
20:19And your preparations showed the care and effort that you have as a cook.
20:22Those are some of the best dishes we've had in both seasons of America's Test Kitchen, The Next Generation.
20:28It's very clear to me why the five of you have made it this far.
20:32Two of you really stood out and have shown us how much you've grown over the last few weeks.
20:37Annabelle and Alex, you both really raised the bar today.
20:40I'm always the bride's name, never the bride.
20:42I've come so close to winning, but it hasn't happened since the first cook.
20:46I want to win this so bad.
20:47The winner of today's task is...
20:49I'm Dan Sousa, and this is the Dan Skill Drill.
20:55This is where I give you a practical takeaway that you can use in your own home kitchen.
20:59Let's talk about one of my favorite foods in the world, oysters.
21:03Now, shucking oysters doesn't have to be dangerous, but I get that it can be a little intimidating.
21:06So, instead of doing that, we're going to roast our oysters.
21:09We're just going to pop it open, make shucking a breeze.
21:12It starts with a nice piece of aluminum foil we've crinkled together and then spread out on a baking sheet here.
21:17That keeps them upright, so all of their wonderful juices will stay in the shell.
21:21The next step is to pop them in a 450-degree oven for five minutes.
21:24Here are our five-minute cooked oysters.
21:27You'll see that they've already popped open.
21:29Run the knife along the top of the shell to sever the muscle where it connects.
21:33It'll just pop beautifully open like that.
21:35And then sever the muscle where it touches the bottom shell.
21:37And that's going to make them incredibly easy to slurp.
21:40Okay, so now I can add some intense flavor.
21:44So, I have a butter here that I've seasoned up with some whole grain mustard and parsley.
21:48We're just going to take a small amount, about a teaspoon, and drop it right on top of the oyster.
21:52This goes back into the oven for about five to eight minutes.
21:54You can see that the butter is melted.
21:56They look so good.
21:59Mmm.
22:01Oysters can seem intimidating, but with this simple method, anyone can be an oyster expert in a matter of minutes.
22:07Jeannie, got those oysters ready?
22:08Bring the wine!
22:09The winner of today's task is...
22:16Alex.
22:20Thanks, guys.
22:22Alex, we love that you use so many different techniques and cooking methods.
22:26We really appreciated the details that you put into your dishes, and the flavors were outstanding.
22:30I'm so glad I won, but all I can really think about is the advantage I'm about to receive, and I hope it's a good one.
22:36Congratulations, Alex.
22:37Alex, you have received that very special advantage for today's test challenge.
22:42Feels good.
22:43Sorry, guys.
22:44I don't know.
22:45So I'll tell you about that one in a little bit.
22:47Cool.
22:47Oysters are pretty fancy, but it's time to up the elegance around here.
22:54All right, cooks, it's time to meet our guest judge.
22:58She loves all things luxury, travel, and fine dining.
23:02She's a self-made millionaire, financial strategist, New York Times best-selling author with over 7 million followers.
23:09It's your rich BFF, Vivian, too.
23:12Hi, guys.
23:14Good to see you.
23:15Thank you so much for inviting me.
23:17Vivian is so cool, and she gives the best investing advice on her Instagram.
23:22So if I was to win this $100,000, I would start my meal prepping business and use her expertise to grow and improve.
23:28All right, Vivian.
23:28A lot of people want to take a ride on the bougie side.
23:31What does it take to make that happen?
23:33I always say it's three steps.
23:35First step, maximizing that income, then spending well within your means so that you are actually getting the experiences you want out of life, like delicious food,
23:44and then investing the difference so your money can start working harder for you ASAP.
23:49Those are some amazing tips to follow, eh, because there's a lot of money on the line here.
23:52For today's test challenge, we want you to utilize high-end ingredients to make a bomb dish.
24:01One of our goals at ATK is to show home cooks that using higher-priced ingredients doesn't have to be intimidating.
24:07Since you're the final five, we want to see why you deserve to move forward in this competition.
24:12I am an extremely fancy person.
24:14I love to go out to eat.
24:15I love to create fancy items.
24:17At my studio, we host events all the time, and we make sure people feel like they've elevated their culinary experience.
24:24So this challenge should be right up my wheelhouse.
24:26And technique is just as important as the ingredient you choose.
24:30It can really take your dish to that next level.
24:33And cooks, you'll only have 75 minutes.
24:37You'll each pick one high-end ingredient from this gorgeous display over here.
24:42Alex, are you ready to find out your advantage?
24:45I'm ready.
24:45Okay.
24:46Vivian?
24:47Alex, you get to pick your ingredient first.
24:50And there are some really amazing ingredients, like Wagyu beef, Iberico ham, lobsters, rabbit, and gourmet mushrooms with my favorite, truffle.
25:01All right.
25:02Alex, come up and pick your ingredient.
25:04What will it be, Alex?
25:05I'm going to go with lobsters.
25:06Ooh.
25:08Lobsters.
25:08Grab my friends here.
25:09Lobsters.
25:10Bye, friend.
25:12Everybody else, please line up.
25:14All right, cooks.
25:16For the rest of you, it's going to be first come, first serve.
25:19When I say go, run up and grab your ingredients.
25:23Ready?
25:24Set.
25:25Go.
25:26Oh, my God.
25:27Oh, my God.
25:29Y'all right?
25:30I'm going to just go take the rabbit.
25:31She came off and everything.
25:32This is the second shoe we've had off on the snow.
25:37Lauren, how?
25:38I don't know.
25:39How, friend?
25:40I can't explain it.
25:41I dashed towards that basket of mushrooms so fast.
25:44My shoe came off and I had, like, no concept.
25:46But fighting for the ingredients you want to use is always worth it in this competition.
25:51I have a very extra special gift for the winner today.
25:54It's a beautiful collection of Island Creek Oyster merch.
25:58Oh, my God.
25:59And a year's supply of seafood so you can elevate your seafood experience at home.
26:05Skip is hooking you up.
26:06Yay.
26:07Yay.
26:08Skip.
26:08Skip.
26:09We'll be judging your dishes on taste, creativity, presentation, and technique.
26:14Dan told me you guys can cook.
26:16So give me some fine dining.
26:19But don't you dare overcook a $600 protein.
26:23I'm dollars over here.
26:25All right, cooks, your delicious, expensive, fancy 75-minute starts now.
26:40Save me some fine.
26:41Oh, we're much faster this time.
26:43I have no idea what I'm looking for.
26:46There are tons of high-end ingredients in this pantry.
26:49Caviar, dragon fruit, squid ink, razor clams, quail eggs.
26:54I love this test challenge.
26:56There is a lot of money on this table.
27:05How are we doing in a bit?
27:06Mmm, it's good.
27:07It's tasty.
27:08I'd hoped it would be.
27:10How expensive it is.
27:10My clients are always asking for healthy foods like salads and sandwiches.
27:14I don't cook fancy dinners, and there are so many ingredients I'm just not familiar with.
27:19So this is definitely going to be a challenge for me.
27:20Oh, my God.
27:22How do I cut this?
27:23Huh?
27:24This does not look.
27:27I have no idea what I'm doing with this.
27:30This is definitely not how they do it in Spain.
27:32I'm freaking out.
27:33I am a recent graduate of culinary school, but I didn't learn how to slice ham like this.
27:38People are going to be like, what in God's name are you doing with this beautiful meat?
27:42David, what are you making?
27:45I hope Peter Cottontail gives me some meat.
27:47That's what I'm looking for.
27:49I'm going to be making a rabbit and mushroom roulade with a carrot puree and a ramp oil.
27:55I have never cooked a rabbit before.
27:57I've never broken a rabbit down.
27:58So this is extremely intimidating.
28:00I have to rise to the occasion to prove myself and make sure I stand out in the pack.
28:05I'm going to stuff the loins with like a mushroom, duck sail, yum, and leek charred sauce, and
28:13then do a carrot puree to go underneath it.
28:15Oh, that's delicious.
28:16I really want to win this challenge.
28:19The fries package is amazing.
28:21Scott and I love to celebrate in a fancy way.
28:24So I would love to get some oysters, have some champagne.
28:28He would love it.
28:2960 Minutes, everybody.
28:30Get these fancy dinners cooking.
28:32Since I've got mushrooms, I want all of the elements of my dish to be very from the earth.
28:41When I lived in Paris to work as an au pair, I fell in love with quality ingredients there.
28:46Eventually, I'll be good at working these stoves.
28:49I am super excited to incorporate these mushrooms on my plate.
28:52They're definitely luxurious and they offer different flavor profiles.
28:56I plan on making an asparagus ramp puree.
28:58And then I'm going to do every technique possible with every mushroom possible.
29:04I feel like if I'm going to do mushrooms, I need to really highlight everything I could find that gives me like earthy vibes.
29:14Hi, Annabelle.
29:14Hi.
29:15I'm going to go ham, huh?
29:17Oh, yeah.
29:17I'm going to do a girl dinner plate, if that makes sense.
29:20Girl dinner plate.
29:21If you don't have like a guy home and it's just you and you're like, I need to throw something together, you basically throw together a plate of just like salty, sweet, savory dinner.
29:29Is it luxurious?
29:30Yes.
29:30It's going to be like an elevated salad.
29:32Now, Vivian came here to expect greatness.
29:34And Lon is looking for the technique.
29:36So are you incorporating that enough in the Iberico ham?
29:39Iberico ham is so special.
29:40It's like a fancy prosciutto.
29:42Okay.
29:42And you want to really like keep it simple.
29:44But then everything else is going to feel very elevated in the technique of what I'm using.
29:47It's my first girl dinner.
29:49I'm so honored to have it with you.
29:50So thank you for inviting me.
29:51Of course.
29:52Good luck.
29:53Okay.
29:56Hi, Alec.
29:57Hi.
29:57What's happening here?
29:58I'm making croutons.
30:00What are the croutons for?
30:01It's going to be like lobster roll vibes.
30:03I would love to put a lobster claw on there as well.
30:07That's my goal.
30:08I'm going to make a little like pickled apple celery thing as another garnish.
30:13Some caviar as well.
30:14We're having caviar?
30:15Make it extra bougie for everything else.
30:17Shut up.
30:17I love caviar.
30:18You've got to throw in the caviar.
30:19I've cooked a lot of fancy food in the restaurants I've worked in.
30:22And I've had my food judged by Michelin star chefs.
30:25They can be tough.
30:26So I really feel like I'm in my element.
30:28So we're having lobster with caviar sprinkled on top and a lobster claw to take pictures with?
30:32Yes, exactly.
30:33Excellent.
30:33Five stars.
30:34Mwah.
30:38Ashley, Annabelle, how are y'all doing over here?
30:41Got a backache from chopping vegetables.
30:45Hi, Ash.
30:46Hey, Jeannie.
30:46How are you?
30:47You got Wagyu steak, babe.
30:49I do.
30:49What are you making?
30:50Actually, I'm going to do a Wagyu tartare.
30:52And then I'm going to make salt and vinegar chips.
30:55So I've never made it.
30:56But I know that you're supposed to, like, actually let it shine.
31:00So I don't even want to mess with cooking it.
31:02Like, let's just put it out there.
31:04I actually think this Wagyu could really take you to the top.
31:06And then my legs?
31:07That's the luxury item I'm going to throw in on top of the $800 million steaks that y'all gave me.
31:12Yep, and I love this lemon zest.
31:14Okay, I feel it.
31:15This is going to be the best tartare we have ever had.
31:17I can't wait.
31:17I appreciate that.
31:2221 minutes, cooks!
31:24I'm hungry!
31:25I can't wait!
31:26When I say test, you say kitchen!
31:29Test!
31:29Kitchen!
31:30Test!
31:31Kitchen!
31:32That's what I'm talking about.
31:33Annabelle, I'm going to make you taste the tartare.
31:35Cheers!
31:36Cheers!
31:36Okay, we're kidding.
31:39We're good?
31:39So good.
31:40No salt?
31:41No.
31:44Behind!
31:47What's going on?
31:48Hi, Jeannie.
31:48I've never seen your station look like this.
31:50What exactly are you making?
31:52Mushrooms in, like, every way possible.
31:54How are they going to be presented in one dish?
31:56I promise it's going to be beautiful.
31:58I'm figuring that out, though.
31:58You're figuring it out yourself.
32:00So what are you challenged with right now?
32:02I'm deep in it right now.
32:04Okay.
32:04And it's 15 minutes left.
32:06Yeah.
32:08You went specifically for these mushrooms.
32:10Why?
32:11Um, because, um, I gotta go get some more things, Jeannie.
32:16I'm really sorry.
32:17I don't want to abandon you.
32:18Yeah, yeah, go.
32:19Okay, I've never seen Lauren like this.
32:21This is crazy.
32:22Coming out hot.
32:22I'm freaking out at this point.
32:25These mushrooms, they all have different textures and flavor profiles, and I really want to use
32:31every technique possible to really showcase each one on my plate, but I am starting to
32:36feel like I definitely bit off more than I could chew, and I'm running out of time.
32:4213.40, y'all.
32:44Oh, jeez, Louise, dude.
32:46This is, this is gonna be close.
32:48Hey, we all good?
32:50Everybody good?
32:51Uh, we're here.
32:53My biggest concern with this rabbit is serving it undercooked.
32:56I'm taking a risk cooking this rabbit, roulade, but if it's not cooked and tipped properly,
33:01was the risk really working?
33:03Five minutes left, Cuts!
33:05Are you gonna make it, actually?
33:07Bro, these chips.
33:08I'm running out of time with these chips, and here we go again.
33:12I don't know what I'm gonna learn.
33:14Until I came to ATK to be a part of this competition, I've never been put on that kind of time
33:19constraint.
33:20So I enjoy working with my students, because it really is on my own time.
33:23They don't like soggy chips.
33:25We do not like soggy chips.
33:27It's really disappointing, because I know I'm not gonna get chips on every plate.
33:31Three minutes left, Cuts!
33:33Three minutes!
33:34Woo!
33:35It feels pricey in here!
33:37I'm really, at this point, just kind of, like, putting things on the plate to try to
33:43make it look pretty.
33:45Make it look absolutely five-star Michelin-quality perfection!
33:50Impress our judges!
33:52Come on, everybody!
33:53Annabelle, what you thinking?
33:54So I'm plating first, and then I'm gonna move on to all the toppings, because I think
33:58it's super important to make it look beautiful.
34:00The ham is gonna be the star of the salad, I hope.
34:02This is something that I've never done before.
34:04It was such a risk to make, so I really hope the judges appreciate and notice me pushing
34:08myself.
34:09One minute, 30.
34:11Chips are gonna kill me.
34:12Just put them up.
34:13Seriously?
34:15While I'm scrambling with these chips, I also remember, girl, you gotta put those quail eggs
34:20on top.
34:20It just elevates it.
34:22It makes it even fancier, and I want to utilize these ingredients.
34:28One minute left, Cuts!
34:31Oof, okay.
34:32Ouch.
34:33Nikes.
34:34I know I have to get this roulade on the plates.
34:36It is extremely hot.
34:38I know I have to slice this, but I can't let it rest.
34:41But there's no other way to get it on the plate.
34:43Ten, nine, eight, seven, six, five, four, three, two, one!
34:53Time's up!
34:54Woo!
34:54I cannot wait to taste what you guys made with those high-end ingredients.
35:08Alex, you're up.
35:10All right, judges.
35:12You're welcome.
35:12Voila, Alex.
35:14I made poached lobster with butter foam.
35:17There's some quick pickled celery and apple, caviar, and what I maybe invented, but I'm
35:23calling French toast croutons.
35:25This is a lobster roll deconstructed sort of?
35:28Deconstructed lobster roll, sure.
35:29Yeah.
35:30Alex, you are 100% speaking my language with this dish.
35:33I grew up in New England, and I love a lobster roll, so I love that you kept all of those
35:36flavors and really put them in here.
35:38The creativity here is just out of this world.
35:41I think those French toast croutons did a great job mimicking rioche.
35:45Really brilliant.
35:47My one critique is the cook on the lobster.
35:50It's a little under, a little chewy.
35:52Okay, gotcha.
35:53I love a lobster roll in the summer, and you have a nice toasty bun with the cool, chilled
36:00lobster and a little bit of that crunch with that celery.
36:03I would say I would have loved to see a little bit more acidity, like a splash of lemon, just
36:07to really brighten it up a little.
36:09Otherwise, I love the dish.
36:11You said you have a girlfriend, right?
36:12I do, yes.
36:13Yeah, you're not meant to be single with a dish like this, but you killed it.
36:17Thank you so much.
36:18Thank you all.
36:19Ashley, you're up.
36:20Hello.
36:21Don't be mad at me.
36:23Don't be mad at me.
36:25Don't be mad at me, because I already see you.
36:27Me and Lon?
36:28Okay, I just, it got away from me.
36:30Wait, let me start over.
36:32What was your protein, and what did you make for her and him?
36:35You've got to feel so honored.
36:37Oh, yeah.
36:38Mine's perfect.
36:40What did you make?
36:42I have wagyu beef, and I made a beef tartare with a quail egg and salt and vinegar chips.
36:50All right, can we eat now?
36:51Let's do it.
36:51All right.
36:52You know what to do, Miss.
36:56Sharing is caring.
36:57Very nice.
36:58Thank you, guys.
36:58I really love the seasoning here.
37:06I think the amount of salt is perfect.
37:08There's a touch of heat on the finish.
37:10It's great.
37:11This is a really good beef tartare.
37:13I took one of the chips and ate it on that, and it just, perfect.
37:16And I think all in, it really works super well.
37:19These chips have beautiful color on them, and can we listen to this?
37:25Yeah.
37:25That's crispy, mixed with the tartare.
37:28It was beautiful.
37:29I really want to see the expensive piece shine through, and I think you did a great job with
37:33that.
37:35Okay, I'm not going to lie.
37:36When I first saw my plate, I felt a way.
37:40Oh, really?
37:41No one?
37:41No one?
37:41No one would have said it.
37:42I did not hide it.
37:44I saw it.
37:45And then I tried my tartare, and my eyes closed, and all of a sudden, I was transported to
37:51Saint-Tropez.
37:52I was wearing Cartier.
37:53Okay, Oprah was giving me advice from across the way.
37:56Okay.
37:57And I felt rich.
37:58Appreciate you.
37:59Great job.
38:00I would pay top dollar for that dish.
38:02But it's expensive.
38:03Yes.
38:04It's expensive.
38:05It's expensive.
38:05Thank you, Ashley.
38:06Building the ATK.
38:07Wow.
38:07I'm actually really happy with the judges' feedback.
38:10I know my only mishap was not plating everything, but apparently it was a hit.
38:15Annabelle, you're up.
38:18I chose Iberico ham, and I prepared a girl dinner salad.
38:23I made a endive fennel and citrus salad, marinated the fennel in a jalapeno and citrus
38:30vinaigrette, and then I also sliced up the Iberico ham, and it had some fresh pieces
38:34in there as well.
38:34So you get like the essence of Iberico ham filtered through the salad.
38:38So within this challenge of it being high-end, the girl dinner, as far as I'm aware, is this
38:41sort of casual, like it's weeknight, and you just have a plate with all of your favorite
38:45things on it.
38:45So it feels like a slightly odd starting place, but I'm a little bit on the fence of whether
38:49it really takes that high-end box for me.
38:51Okay.
38:52I do want these pistachios, though.
38:53These are great.
38:54I really love the citrus flavors against the fennel, whereas the Iberico ham is super rich.
39:00But the pieces at the top, I really would have loved to see them just a touch crispier.
39:06Okay.
39:06I'm a little bit obsessed with knife skills, so were you having trouble slicing the ham?
39:10Yes, I was trying.
39:11It was just like hacking and kind of falling off and like crumbling.
39:14So I definitely need a lesson on how to slice a Iberico ham.
39:17It was definitely a struggle.
39:18What you want is a blade that's fairly narrow, so there's not a lot of drag, and if you want
39:22to kind of have a gentle sawing motion, you're going to be much more successful getting
39:26really thin pieces.
39:27Thank you, guys.
39:28Good job.
39:29Lauren, you're up next.
39:32Oh, thank you.
39:33Hi.
39:34You're welcome.
39:34The ingredient that I chose was the basket of wild mushrooms.
39:38I wanted to kind of like emulate walking through the woods.
39:41I made several different components.
39:44There is a scored and seared porcini mushroom.
39:47On the base is an asparagus and ramp puree.
39:50I've got butter poached morels, a mushroom stock and truffle velouté.
39:55There is mushroom duxelle under that little tower of puff pastry.
39:59And then I finished the dish with flake salt tossed in porcini powder.
40:03So, Lauren, there's parts of this that I really enjoy.
40:05The crosshatch porcini may be one of my favorite things that you've served us.
40:09It's got such rich flavor.
40:11But I had a hard time kind of like getting it all to come together into something that
40:15was like just super tasty for me when I like scooped everything together.
40:20I think maybe it's the ramp and asparagus puree that doesn't really jive for me.
40:25The dish worked for me.
40:26This is something that I would see at a three-star Michelin restaurant.
40:30It is stunning.
40:32I actually really, really enjoyed it.
40:34I'm super into the textures and the fact that each mushroom has retained its identity.
40:41Great job making sure they remained distinct and had personality.
40:45I'm finding the seasoning just a little off on a number of these.
40:50I don't know what walk we took, but we definitely tasted some magic mushrooms along the way.
40:55Because I just hiked up a morel mountain and this hungry caterpillar chased me.
41:00Then this like enoki jellyfish came for me.
41:03It was a wild ride.
41:05Thank you so much, Lauren.
41:07Upon hearing this feedback, I'm definitely worried that that could send me home.
41:12This is a high-end meal with some high stakes.
41:14David, come on down.
41:18Hop, hop, hop, hop.
41:19Okay, now, I had the rabbit and the rabbit had me too.
41:24The waskily rabbit.
41:25The waskily rabbit.
41:26It was waskily.
41:27Today I made for you a rabbit roulade with spinach.
41:30It had a mushroom duxelle on the inside.
41:33There was a carrot puree with a little bit of maple in there.
41:36And then there was also a ramp oil that was underneath the roulade as well.
41:39I love the ambition that I see here between the puree, the oil, the duxelle, the butchering, making the roulade, and then cooking it.
41:48I love seeing that.
41:50For me, this carrot puree is like actually the star of the dish.
41:53It has such a smooth silkiness to it, great body, great sweetness.
41:57It's like it's carrot like kind of turned up to 11.
42:00And I really wish that were also true for the rabbit.
42:02So for me, the star ingredient is what I'm struggling to like enjoy and really appreciate.
42:07I don't even like carrots.
42:10I would drink this out of a squeeze bag.
42:12It is that good.
42:14And I think that was the star of the show.
42:16Thank you so much, David.
42:17Thank y'all.
42:19The judges feedback is mixed, but I'm not ready to go home yet.
42:23And I'm just hoping that the judges can see that I really took a risk and stepped out there.
42:29Cook, thank you for your spectacular dishes.
42:32Please head to the pantry so the judges can make their decision.
42:36I think this is going to be as hard on us as it was on them.
42:40Yes, maybe not as hard, but.
42:42No one's going to lose a shoe.
42:43Right.
42:44Most important question, who are your favorites?
42:47Oh, this is so hard.
42:49I just keep wanting to eat Ashley's tartare.
42:53It was so balanced.
42:54The chip was fantastic.
42:56I wish she had gotten all of her components onto that plate.
43:00No.
43:00Time has been a big issue for Ashley.
43:03Repetitive issues.
43:03Over and over.
43:04I agree.
43:04I think the chips were awesome.
43:06And I like the tartare a lot.
43:07But if you can't get on the plate for everyone, that's tricky.
43:10All I keep thinking about is how I get on my student.
43:12One hour.
43:1430 minutes.
43:1430 minutes.
43:15You better have two completed dishes.
43:17And here I go.
43:18You actually really loved Alex's.
43:20I'm a little bit of a sucker for a lobster roll.
43:22And I like his inventiveness with the croutons.
43:25Like, you want the hot dog bun or a brioche.
43:27Yeah.
43:27And he was like, I don't have that.
43:29And here she created it out of baguette, which I think we all thought was really cool.
43:32How did you feel about Alex?
43:33Everything tasted really good.
43:35It could have been a little bit more visually stunning.
43:38Vivian had really good feedback.
43:39She definitely knows a lot about food in general.
43:42I loved Lauren's walk through the woods that literally looks like something off of a tasting
43:48menu at a really fancy restaurant.
43:50Yeah, I think on the slight negative side, it wasn't, for me, the most pleasurable thing
43:54to, like, put all together and eat.
43:56I feel like I bit off more than I could chew.
43:59So, judges, what about Annabelle's dish?
44:01We wanted to see something really new and, like, stretching yourself here, right?
44:05I mean, Annabelle, her comfort zone is sandwiches and salads.
44:08And we wanted a little bit more there.
44:09Iberco doesn't require a ton of cooking.
44:12You can just slice it nicely and serve it.
44:15And so I was a little disappointed to see a tossed salad on a plate.
44:19As someone who, that's not your style of cooking.
44:22It's, like, uncomfortable to try to make things look fancy.
44:25Right.
44:26Let's talk about David's dish.
44:28I did like his ambition around it.
44:29He was like, I'm going to make a roulade.
44:31It just didn't come together.
44:33My piece was quite a bit chewier than I would have liked.
44:36The rabbit wasn't the star in the way that it needed to be.
44:39Yes, it was a challenge, but there's other things that I feel like I'm not thinking back that I might have done a little differently.
44:45So, have you chosen a winner?
44:48I think we have.
44:49I think we have, yeah.
44:50Yes?
44:50Lon?
44:52Okay.
44:52And it sounds like you know who you might be sending home.
44:56I think we do.
44:57I think we're ready to call in the cook.
44:59Let's do it.
44:59None of you played it safe today.
45:06And two of you really rose to the occasion and pushed past our expectations.
45:11Alex and Ashley, you both made fantastic dishes that showcased your skills in the kitchen.
45:17The winner of today's test is...
45:21Alex.
45:24I can't believe I won twice in a day.
45:28What a miracle.
45:29I feel like this double win is a huge turning point for me in this competition, and I'm only going to go up from here.
45:34Alex, your deconstructed lobster roll, it was creative, innovative, and rich.
45:39Those French toast croutons, they're the perfect touch.
45:42Congratulations, Alex.
45:43You are taking home that wonderful prize from Island Creek Oysters.
45:47That is a dream prize for me.
45:50I love oysters.
45:51You're a double winner, Alex.
45:52Are you registering this?
45:54No, it'll hit me.
45:57Dang, that boy Alex is talented.
46:00He's great with the technique, and he deserved that win.
46:02But at least I'm not in the bottom, so that's a win.
46:06Unfortunately, there were two of you today whose dishes just didn't stack up.
46:10Annabelle and David.
46:11Annabelle, we enjoyed the flavors of your salad.
46:14But that Iberico got a little bit lost, and that salad wasn't conveying the luxury we were hoping for.
46:20David, you nailed the high-end concept, but the flavors were a little confusing, and the execution wasn't quite there.
46:27The cook who is leaving the test kitchen today is...
46:30Annabelle.
46:32Annabelle.
46:41Bye, guys.
46:43I mentally prepared myself that I was going home.
46:48But it was still shocking to hear my name being called.
46:51I'm just trying to keep it together.
46:54It's just a lot.
46:56Annabelle, I have loved eating so many of your dishes, and you're just at the very beginning of your food journey.
47:02And I'm really excited for what you do next.
47:04Thank you, Annabelle.
47:05I've just learned so much from the judges, and being able to have the ATK team try my food and give me such great feedback is, like, the most invaluable gift you could get from leaving this.
47:17I'm proud of myself because I learned in ways I never thought I could learn, and cook things I never thought I could cook.
47:24I was the youngest by far.
47:25I was not expecting to go that far.
47:27I'm so excited to see what happens next.
47:29Cooks, I know that you guys have become so bonded, and you do need to celebrate that you earned your way here, and you are still standing, to now our fabulous four.
47:44Listen, good hug.
47:45I'm not giving you no damn, like, didn't I?
47:48Well, Cooks, next week is going to be even harder.
47:53Lord have mercy.
47:54Thanks, Jeannie.
47:55We'll see you then.
47:56Thanks, Jeannie.
47:56Congratulations.
47:58You did it.
47:59You did it.
47:59Oh, my God.
48:00I don't want to go home.
48:01I'm not ready to be out of the competition, and it only gets pierced it from here, so I got to step it up, and I got to put my big boy britches on today because from here on out, you got to be at the top or else you are going to go home.
48:19Next time on America's Test Kitchen, The Next Generation, we're asking you to prepare for us a three-course meal that tells us who you are.
48:29It's a semi-final, so it's a semi-final, so it's go big or go home.
48:34At this point in the competition, any simple mistakes can send you home.
48:38This is not a main course.
48:40I can't cook nothing else in 30 seconds.
48:41Only four people left, and you're one of them.
48:43You're such a great cook.
48:46It looks like a modern dish that you find in a Michelin star restaurant.
48:50This is kind of sexy.
48:52Yeah.
48:52It doesn't quite make sense.
48:53The person who's leaving the test kitchen today is...
48:55The person who's leaving the test kitchen today is...
48:57The person who's leaving the test kitchen today is...
Be the first to comment