EP10 Americas test kitchen the next generation s02
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MOVIES. HISTORY. NOSTALGIA.
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We explore the golden age of cinema, dust off classic films, and delve into the artistry that shaped movie history. A true library for timeless stories. Subscribe and let the reel roll!
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Short filmTranscript
00:00and shine with her southern flavors.
00:03I have never had anything quite like this before.
00:05I think it's absolutely delicious.
00:06Also, I want to make sure you're keeping track of time.
00:08Yeah, I know, bro. Bye, Jeannie.
00:09Okay, okay, bye.
00:10But her poor time management
00:12almost knocked her out of the competition multiple times.
00:15The plates are not equally distributed here.
00:18We were good to go until I ran out of time.
00:20You have to step your game up.
00:21Can Ashley come through in time and secure the big win?
00:25This is the hardest I've ever been pushed in my entire life,
00:28and I have to remind myself,
00:31let that light shine, girl.
00:32Let it shine.
00:33Ooh, honey, that's hot, man.
00:34You know there's tongs, right?
00:36No one has time for tongs.
00:38At first, Lauren radiated confidence.
00:41That's what I'm talking about.
00:43Particularly with her pasta dishes.
00:46Wow.
00:47Regularly delivering top-tier results.
00:50The winner of today's test is...
00:53Lauren.
00:54Lauren.
00:56But after a disappointing performance,
00:58this dish sucks.
01:00Oh, my God.
01:01She's crying, and I don't know why.
01:03It's perfectionism.
01:04I'm so sorry.
01:05Can Lauren show resilience?
01:07Oh, my God, oh, my God, oh, my God.
01:08And claim the ultimate prize.
01:10I came here to prove to the people who've underestimated me
01:12that I'm here to win.
01:15Alex started the competition off slow.
01:18Mine was a little tough to cut,
01:19so I feel like this is two edits away
01:20from being a really great dish.
01:22With bottom dishes in back-to-back weeks.
01:24This dish doesn't totally work for me.
01:26The fish is actually dry.
01:28But he bounced back, winning challenge after challenge.
01:31I don't know if the two of us would have done a better job of that.
01:34That's incredible.
01:35By impressing the judges with his strong technique week after week.
01:39Alex, how many oysters have you shucked in your life?
01:41Thousands.
01:41The pasta shells, they're delicious.
01:44He made this pasta from scratch.
01:45That's confidence.
01:46He is showing you that on this place.
01:49Will Alex earn the right to be the new face of ATK?
01:52I love cooking and talking about food.
01:54It's all I know, and it's all I want to do.
01:57It's time to find out who will win this season
01:59of America's Tough Kitchen, the next generation.
02:09Last time's going into this kitchen.
02:10This is it, bro.
02:12Thank you, Alan.
02:13Thank you so much.
02:15There's nothing in here.
02:17I was feeling horrible last week.
02:19Hated being in the bottom.
02:21I didn't think I was very competitive coming into this,
02:24but I'm a fighter when it comes to that kitchen.
02:26I mean, I'm, like, missing a whole nail.
02:30Remember when we first got here?
02:31The room was packed.
02:33Hello, everyone.
02:34Hey, Karil.
02:35Welcome to the main event, the final showdown, the grand finale.
02:42Whatever you want to call it, the moment is here.
02:46I can't believe it.
02:47I know.
02:48It's been a journey.
02:49Before today ends, one of you is going to join the iconic cast at America's Tough Kitchen.
02:55And you'll have your own cookbook option.
02:57You'll be $100,000 richer.
03:01Hey!
03:03This is exciting!
03:06Over the last few weeks, you have proved that you've earned your spot here in the finals.
03:10So congratulations on making it here.
03:13Every single thing you've all been through has led you to this very big moment, the final challenge.
03:18But first, we need our judges.
03:22Welcome back, ATK's Chief Creative Officer, Jack Bishop.
03:26And America's Tough Kitchen, The Next Generation, Season 1 winner, Antoinette Johnson!
03:32Oh, my gosh!
03:35Hi, hi.
03:36Welcome back.
03:38Antoinette, any tips for these cooks?
03:40Yes, remember, today is a new day.
03:42So whatever happened yesterday, whatever happened in the last challenge, shake that off and come fresh.
03:47Cooks, for your last challenge, you will have to create two dishes that you could potentially feature in your own cookbook.
03:57And, of course, since this is the finale, you'll be doing a bit more than just making food today.
04:02After you create your two dishes, you'll take them into the photo studio next door,
04:06where Elle will mentor you through a cookbook photo shoot of your dishes.
04:10Oh, my gosh!
04:11And you will each have to complete a seven-minute demo with an ATK cast member that you know and love, Julia Collin-Davison.
04:20Yeah, that's crazy.
04:22And then, finally, you will pitch to us why you deserve to be part of the team.
04:26And there is one small twist.
04:29After we taste your two dishes, one of you will be going home.
04:33But, of course, there's a twist.
04:37This thing just gets so much higher.
04:39That means only two of you will move on to the finale to join Elle in the photo shoot and do the seven-minute demo with Julia.
04:48You will have two hours to create your cookbook dishes.
04:51We want to see everything you've learned.
04:54And make us see why you belong on the ATK team.
04:56Trust me, you want this job.
04:59Cooks, are you ready for your last challenge?
05:01Your two hours starts now.
05:05Good luck, guys.
05:07Good luck, everybody.
05:08You got this.
05:10I need chives.
05:12For my two dishes, I'm making sea bream with a salsa verde.
05:16And for my second dish, a roasted eggplant with labneh and a sumac pomegranate molasses glaze.
05:23I want my cookbook to have really innovative recipes but also include techniques that people might be afraid to try.
05:28And I think these dishes really encompass both of those factors.
05:33I just can't afford to make a single mistake.
05:36Not going to miss.
05:37Three, two, one, go.
05:38For today's challenge, we're going back to the Taste of Texas.
05:42So I'm going to make a chicken and shrimp gumbo.
05:45Because I always go back to whatever I learned from my mom or my grandmother.
05:50I don't always go back to something from the South.
05:52Lauren, I got two baskets.
05:54You do?
05:54How many you got?
05:55Oh, I don't have two baskets.
05:57Well, you know, maybe I should reconsider.
05:59Nobody else is using it.
06:00Give another basket.
06:01The second dish that I'm making is lettuce wraps.
06:03I would like my cookbook to reflect how I actually have to eat since it is authentically me.
06:09Sometimes I indulge and I eat butter and pound cake and seafood.
06:14And then sometimes I have to do what's right for my body.
06:16Which is why I decided to incorporate lettuce wraps.
06:20Take your time.
06:21Last time in the pantry.
06:22Whoo!
06:23And then an exhale, right?
06:24I'm going to be making a goat cheese ravioli with wilted arugula and a nice white wine pan sauce.
06:30And I'm also going to serve them a play on an Eton mess.
06:33An Eton mess is a traditional British dessert with meringue.
06:37But I'm kind of doing a little bit of a Mediterranean Middle Eastern spin on it.
06:43This dessert makes you feel good.
06:44Especially if it's shared with people.
06:46You know what I'm about to do?
06:48Pasta?
06:49I know I've done it twice here.
06:50But there's no way I'm making a cookbook without a basic dough recipe for a home cook.
06:57I'm going to break down these fish.
07:00I'm choosing to break it down myself because that shows so much technique.
07:04So I think it will really impress the judges.
07:06As long as this instapot doesn't do me dirty, I think we've got a solid gumbo coming up.
07:14I am starting with my second dish.
07:17It's been a minute since I made meringue.
07:20Meringue takes at least two hours in a low temperature oven to get the consistency I want it to be for my dessert.
07:27So this is definitely a risk.
07:30It's the finale and I'm like, how do you turn on the oven?
07:33One hour and 30 minutes, cooks.
07:35Chop, chop.
07:36One of you are taking home $100,000, a cookbook option, and the title of becoming the newest face of America's test kitchen.
07:44No pressure.
07:45It's this winning moment.
07:47Make or break your life.
07:48It's a very small room in here, so let me hear you.
07:51Woo!
07:53Ashley!
07:53All right.
07:54Go team!
07:55Alex?
08:02Hello.
08:02I've never seen you handle a fish.
08:05One of my favorite things is a whole cooked fish.
08:07You decided to tell us this on the last day?
08:10So I'm going to do like a family style, whole roasted side of sea bream.
08:14Wow.
08:15Okay, what is your cookbook about?
08:16The name's a work in progress because I think as a cook and even as a professional, I'm always learning.
08:21Same.
08:22I want to inspire home cooks to like keep learning.
08:24My cookbook is going to be all about elevated fusion dishes that feel approachable to the home cook,
08:29and I want to show if I can do this under a time constraint, then anyone can do it at home.
08:34Alex, you totally spoke to me with that name.
08:37I never want to be the same cook I was last year, so that's a book I would get.
08:40You know what?
08:40I'm wondering, what is it like to work in an intense restaurant?
08:44It can be extremely rewarding, but it can also be dehumanizing at times.
08:47Right.
08:48I've been working in and out of fine dining restaurants for years and years now,
08:52and I've considered a few times leaving the industry altogether.
08:56I was very close to accepting a health insurance sales position, believe it or not.
09:02Something told me just to not do it.
09:04My girlfriend found an application to compete on America's Test Kitchen,
09:07and I figured, why not give it a shot?
09:09And I'm so glad I did.
09:11This has been the best experience of my life.
09:13I feel like we're finally getting to know each other.
09:15I know, me too.
09:16Sheesh.
09:17It takes me a little bit of time to open up,
09:19but once I do open up, I don't shut up.
09:24Hi, Lauren.
09:25Hi, Teenie.
09:26What's happening in the mixer?
09:27I am making pasta.
09:29So your two dishes are going to be?
09:31A goat cheese ravioli.
09:32Okay, love.
09:33And then a not-so-messy Eton mess.
09:35What did you say it was called?
09:36An Eton mess?
09:37What?
09:38Eton mess.
09:39An Eton mess is meringue, so I've got my meringues in the oven over there.
09:42How are you feeling today?
09:43I feel so much better than I did last week.
09:45What helps you pull it together?
09:46Some knowing that I'm here for a reason, knowing that I'm not here by mistake.
09:51Like, it's, I have it in me.
09:53Yes.
09:53I keep pushing.
09:54Yes.
09:54Sorry, I'm going to turn this off.
09:55Sometimes I have, like, meltdown days.
09:58What does it feel like?
09:59What's going on in there?
10:00It's, like, the feeling of culinary school comes back.
10:03In my last two weeks of culinary school, when I walked into the kitchen, I had lipstick on.
10:09And I had one of my female professors say, Lauren, you need to walk out and wipe that lipstick off your face because you're never going to get away with that in a professional kitchen.
10:20Is there a deep trauma from culinary school?
10:22Yeah.
10:22I just don't think I ever, like, realized how deep that feeling of insecurity ran.
10:29Right.
10:29For the culinary instructor who told me to leave class and wipe off my lipstick, I'm reapplying it every single day in America's test kitchen.
10:37You're fine, sweetie.
10:38I feel like you're working through so much more than this competition in this journey.
10:42And it's beautiful to watch.
10:44I appreciate it a lot.
10:45My lipstick's my war paint.
10:5145 minutes on the clock, everyone!
10:57If I don't win this competition, my resume's going straight to Dan Souza's Gmail.
11:03Hi, Ash.
11:04Hey, Ginger, look.
11:06I just called you Ginger.
11:07I said, hey, Ginger.
11:08Hey, I'm into it, Ginger.
11:09Hey, Ginger.
11:09I started trying to eat a little healthier because I found out I had, like, rheumatoid arthritis.
11:14Oh, wow.
11:15So, the flare-ups are just no fun.
11:16Sugar.
11:17Yeah.
11:17Bread.
11:18Gumball stuff.
11:19Well, you know, inflammation is real.
11:21So, I am making the anti-inflammatory chicken lettuce wraps specifically because it is authentically how I have to actually live my life now.
11:30I feel like if we're going to bring authentically who we are, that is something that should be in the cookbook.
11:35What would you do if you won today's finale?
11:38I just want to start my little cafe.
11:41I would open a cafe laundromat situation.
11:44It will be a cafe, a coffee shop, and then you can drop your clothes off.
11:48We'll take care of those.
11:49All this happens in a one-stop shop.
11:50You're set up to win, sis.
11:51Appreciate you, bro.
11:52Good luck.
11:5425 minutes.
11:55How are we looking, everybody?
11:57Feeling good.
11:58Alex, I feel like you're so solo dolo, but I know you like it.
12:01You okay?
12:02Yeah, I'm good.
12:03Got a lot to do, so.
12:05He's like, don't.
12:05He's like, please stop talking to me.
12:07That looks delicious, Alex.
12:1215 minutes.
12:13I rolled this the wrong way.
12:14That's awesome.
12:15I am focused and putting everything out there to make a perfect dish.
12:20And before I know it, that clock went from like 45 minutes to 15 minutes left in like five minutes.
12:26I can't talk right now.
12:30I haven't finished folding my ravioli.
12:32I haven't even put it in the boiling water.
12:34I can't even explain how quickly I went from, oh, I've got time, I'm in a good place, to, I am not going to get any of my food on my plate.
12:41How are you guys feeling about time?
12:43Eh, we're feeling.
12:45I think I'm going to fry these wontons really quickly to give me some crunchiness.
12:48This is my panic time.
12:50Five minutes and 30 seconds, cooks.
12:53Please, Jesus, don't let them split open.
12:58Oh.
12:59Two minutes left, cooks.
13:00Let's go.
13:01Got to chill.
13:03Get out of here, Jesus.
13:04Y'all got it, y'all got it, focus.
13:07Here we go again with the time management.
13:09There was nothing going through my head except like Road Runner and Coyote just running back and forth.
13:15I know my pasta's undercooked.
13:18None of my components of my dessert are on the plate.
13:20I am moving so fast that I can't even think straight and I'm like shaking.
13:25I know I didn't make gumbo and I'm not going to get gumbo on the pot.
13:27You've got to be kidding me.
13:2945 seconds, cooks.
13:31Come on, you guys, you can do this.
13:34Can't wait.
13:34You can do this.
13:35I don't know if we can.
13:3630 seconds.
13:4710 seconds, cooks.
13:50Oh, my God.
13:51Two more more.
13:53No.
13:545, 4, 3, 2, 1.
13:59No.
13:59Hands up, guys.
14:00No.
14:02Oh.
14:02I ain't got it on the plate.
14:10The plates are messy.
14:11I wish I had a little more time to be more careful with how I arrange things, but everything made
14:16it on a plate.
14:17Wow.
14:20What a shame.
14:22I had so many beautiful components and they're just not on the plates.
14:25I had complete control over this.
14:27I have nothing to blame but myself.
14:30Yeah.
14:30I think it might be the end of my journey in this kitchen.
14:39I'm Dan Souza and this is a Dan's skill drill.
14:46I have a recipe for you that you'll be a lot butter-off knowing.
14:50That's right.
14:50I'm talking browned butter.
14:52A winning ingredient to any meal is butter.
14:54Browned butter is when you take butter, melt it, and then continue to cook it until the water
14:59evaporates and the milk solids brown deeply.
15:01It's created through the Maillard reaction, which is when small sugars and amino acids combine
15:06in the presence of heat to create hundreds of new flavor compounds.
15:09Cook until it is golden brown, which takes about one to three minutes.
15:12So as you can see here, there's gorgeous golden brown milk solids on the bottom, and that's
15:18what we're looking for.
15:19So as soon as you're done, you either need to add things to the pan to stop the cooking
15:23or get it out of there.
15:24I'm going to make a really great pasta sauce.
15:26I've got a minced shallot, some minced sage, and a little bit of lemon juice.
15:31I'm going to add some beautiful fresh pasta, and then we just plate it up.
15:36For having three ingredients in the sauce, the flavor is unbelievably complex, and that
15:41is all thanks to the Maillard reaction and that brown butter.
15:46I think I need to be alone with it.
15:51Cook, I cannot believe I'm saying this.
15:54But it is time to present your final two dishes.
15:57We'll be judging you on taste, presentation, creativity, and whether your dishes are cookbook
16:02worthy.
16:03Alex, you're up.
16:08The name of my potential cookbook would be Work in Progress.
16:12I'm just always inspired, and no matter how much I think I know, there's always so much
16:16more to learn.
16:17So over here, we have a whole side of sea bream, which I butchered, on top of a celery, green
16:23apple, and cucumber salsa verde.
16:25Over here, we have a grilled and sumac pomegranate molasses glazed Japanese eggplant, on top of
16:33some labneh, which I whipped with a little extra sumac in it as well.
16:37I think the green apples are a really interesting addition.
16:40I'm not sure.
16:40I've had something like that before, but it really worked nicely.
16:44I see glimmers of what this book might look like.
16:47I'm thinking, oh, it needs a linen cover.
16:49Very elegant type, you know.
16:51Sea bream is one of my favorite fish, and crispy fish skin is also one of my favorite things.
16:56So I think you did a fabulous job cooking this fish.
16:58Your eggplant dishes, for me, it airs a little bit on the sweet side.
17:01I might try to pull it back and make it a little bit more savory.
17:04I know the first time I was introduced to sumac was when I was competing.
17:08My competitors used it.
17:10So I love that you are teaching the home cook how to do it at home and incorporating that technique.
17:14I really hope that no matter what happens, you continue to open up, because that's the
17:18type of shop we want to see.
17:20Thank you, Alex.
17:22Ashley, you're up.
17:27The name of my potential cookbook is still in the works, so I don't have it all together.
17:32It's because I've been used to eating the gumbo, the chicken, the butter, the flour,
17:37all of that.
17:38That is me, Southern Roots.
17:41And then when I hit 40, she came in swinging.
17:43There's a little bit of rheumatoid arthritis happening over here, so I've had to pivot a
17:47little bit into what's on the right, which is the lettuce wraps.
17:50That is why I have two different things on opposite sides of the spectrum in front of
17:54me.
17:58The gumbo was lacking in depth of flavor for me.
18:02I was really worried that this would taste like health food, but it doesn't.
18:06I kind of want these crispy wontons on everything moving forward.
18:09They had a nice freshness and kind of crunch to something that is otherwise relatively soft.
18:14Ashley, let me start with the gumbo.
18:16A decent cook on the shrimp.
18:17For the lettuce wraps, if this is healthy, sign me up, because it's delicious.
18:22So nice job, Ashley.
18:24I thought it was so cool that you shared such a personal thing that you're learning and
18:28growing through with the changes of your body and age.
18:31Thank you, Ashley.
18:32Thanks, Ashley.
18:33Thanks, Ashley.
18:34Lauren, we're ready for you.
18:35I had these beautiful plates envisioned, and I was so excited to present them to the judges.
18:43And the plates look gross.
18:45Two challenges in a row.
18:47I cook food that is not my food.
18:49I, too, do not have a name developed yet, but I would want to have a section with techniques
18:55and, like, this is your pasta dough recipe, and that's what you're going to do moving forward.
19:00I would want the desserts to be more in the shareable category, so there's a more focus
19:06on who you're with rather than what you're eating.
19:08I just want my food to make people feel good.
19:11I ideally wanted to play for you all today was a goat cheese ravioli with a simple pan
19:17sauce with shallots and shaved garlic, and during my time in France, cheese and fruit
19:23courses were the shared dessert.
19:25It was going to be a not-so-messy Etan mess.
19:29That is a whipped feta with blood orange zest, and then I did meringue spread thin.
19:36So, Lauren, this is a hard one.
19:38The filling is tasty, but the pasta's not cooked through, so it's really hard to even
19:41taste it.
19:42There's not much real sauce to speak of there, so it's a little hard to judge.
19:46Over here, I tried the creamy component.
19:48I think it has a nice flavor, like the orange in there.
19:51That is obviously not a complete plate.
19:53From what made it on the plate, it does give me a sense of the potential of the idea that
19:57you explained.
19:59I'm doing a lot of that tasting in my head, unfortunately, but I can do that, so thank you.
20:03I will say the creamy component with the blueberries and orange, I really enjoyed that.
20:07That was good, so I really would have loved to have seen that fully built out.
20:10It's crazy to me that you don't walk up here boldly and go, yo, I've showed you guys so
20:14much in all these weeks, but this one, I missed the mark a little bit.
20:17I got a little ahead of myself.
20:18Yeah.
20:19Let me tell you what I was going to make with this Elon Musk whatever that was.
20:22You tell me.
20:23Because I know all these fancy French terms, because I've traveled the world and I've lived
20:26in France.
20:26You have to get out of the way of what you deserve, and you can cook, girl.
20:31Thank you, Lauren.
20:32Thanks, Lauren.
20:32At this point, I'm feeling really defeated.
20:36I'm wondering, what if, what if, what if?
20:39Why didn't I do a simpler pasta shape?
20:41Why didn't I start my pasta earlier?
20:44There's so many could have, should have, would have when things like that happen, and I'm
20:48just feeling like, that's it.
20:50This is it.
20:51Cooks, this journey has been incredible.
21:08We asked you to create two dishes that could be used in your very own cookbook.
21:12Dishes that represented you, and hopefully reflected the journey that you've been on.
21:16Only two of you will be moving forward today.
21:19The cook who must now leave the test kitchen is Lauren.
21:26Lauren, throughout the competition, you've proven that not only can you cook, but you
21:31know your flavors and your techniques.
21:33But fortunately today, those flavors and techniques do not end up on your plates.
21:38Thank you all so much.
21:41It's been awesome.
21:42I hope you take everything that you've learned here, and I'm excited to see what you do next.
21:46Good things are coming.
21:47I know it.
21:47Thanks, Lauren.
21:48Bye.
21:53I pushed myself past limits and boundaries in this competition that I really never thought
21:58I could.
21:59Prevailing through this competition has shown me that I am so much stronger than I realized
22:06I was.
22:07I know that these dishes, and lack thereof, don't define me.
22:12I just have to get out of my own way.
22:14I made it to the finale.
22:16I cooked alongside some really talented cooks, and the experience has been really cathartic
22:22for me, and that's a wrap.
22:25But it's just the beginning.
22:26Ashley, Alex, congratulations.
22:31You are the final two.
22:34Bring it in.
22:36Wow.
22:36Wow.
22:37No charge time.
22:38How excited are you both?
22:40So excited.
22:42Disbelief still.
22:43Disbelief, yeah.
22:43But I mean, we still have a huge hurdle to jump over, so I'm just still trying to stay focused.
22:49All right, cooks.
22:50It's time for your dishes to really shine.
22:53You will join Elle and our senior photographer, Steve Kleiss, in the photo studio, who will guide
22:59you as you style and photograph your dishes.
23:01It's time to say goodbye to Antoinette.
23:04Thank you so much.
23:07Ashley, you're up first.
23:11Top two at ATK is pretty next level.
23:14But in the wise words of the great Kobe Bryant, the job is not done.
23:18Why are we celebrating?
23:19I still need to win.
23:21My girlfriend and I did a vision board at the end of the year, and we definitely manifested
23:25me getting here.
23:26And we're here.
23:27We're out here.
23:29Hey, Ash.
23:30She's a little loud.
23:32She's a little loud.
23:33I'm terrified of this photo shoot.
23:35I do not pride myself on taking great photos, but I have to nail every single aspect of the
23:41challenge.
23:42What are we shooting today?
23:43I have a chicken and sausage gumbo, and then I have lettuce wraps.
23:47Okay.
23:48Do you want to start with the gumbo?
23:49Let's do it.
23:50First thing we're going to do is pick out a surface.
23:52Okay.
23:53I know it seems a little overwhelming.
23:54It's quite a few boards.
23:55Keep your book vision in mind, right?
23:58I like this one.
23:59Okay.
23:59It's like kind of, I don't know, rustic-y.
24:01Let's go with that one.
24:02It's like my gumbo.
24:03I just want it to be homey.
24:05I just want it to be inviting.
24:06All right, Ash.
24:07Your vessels.
24:08Okay.
24:09Oh, wow.
24:09We want it to match the surface.
24:12You know how sometimes when you splatter stuff on a board?
24:14Like, when is that appropriate?
24:17And not in this case.
24:18Not in this one?
24:18Okay.
24:19Heard you.
24:19Copy that.
24:20Copy that.
24:22Maybe push that plate in, and then push the saltines on the plate.
24:26Yeah, there we go.
24:27Okay.
24:27Okay.
24:27Do you want a spoon?
24:31Okay.
24:32Sweet.
24:32It's going to be looking delicious.
24:34There we go.
24:35Beautiful.
24:36From these five, I'd say pick two.
24:39I love the OG one, and I'm going to say this one.
24:42For the lettuce wraps, I'm thinking about a spring motif.
24:45I want a green background, a little green on green, and some light-colored plates and
24:50bowls to go with it.
24:51I want this to look like the exact opposite of the gumbo photos.
24:54All right, let's do it.
24:55I'm going to drop this stuff, because I'm going to bill me.
24:58Fucking cool.
24:59Oh, my gosh.
25:01Look what you did.
25:02You having a party.
25:05A dinner party.
25:05You can come through, cousin.
25:07I like the jalapenos in the back, how it's, like, faded.
25:10All right, let's put up some final options.
25:13The OG ones are always just awesome.
25:16Like, guys, I'm going to go with the OG.
25:17Go with the OG.
25:18I'm going to go with the OG.
25:20It looks amazing.
25:21I can't believe I made that.
25:22They came from the heart.
25:23They're authentic.
25:24I think they screamed, Ashley.
25:26I'm proud of that work.
25:28And I think the judges will be proud of these photos, too.
25:31I appreciate y'all.
25:32Make me look good.
25:33You're doing great, you're doing great.
25:34Ah, you're doing great.
25:34That's the right.
25:35Come on.
25:37I want to work at America's Test Kitchen so bad, because the values of America's Test
25:41Kitchen completely align with the things I love about cooking, the technique, science
25:45behind it, and then just sharing the wealth of knowledge with everyone.
25:48This competition is really make it or break it for me, because at the end, I'll figure
25:53out if I'm really meant to be a cook.
25:54Hey, Alex.
25:55How's it going?
25:56Last time we had a photo shoot, I didn't have that clear of a vision, but now I absolutely
26:01do.
26:01I want my cookbook to be called Work in Progress.
26:04I love that.
26:05So let's get our carts in position.
26:07I'm really liking this green.
26:08I think it matches the color of all those herbs.
26:11All right.
26:12Kick that over just a little bit.
26:14Yeah.
26:15Let's move it to set, right?
26:17Okay.
26:17So you can really see what you're doing.
26:20Take a second.
26:21Just like relish in the moment.
26:23That's...
26:24That's very...
26:26It's like emotional.
26:27That's a real smile.
26:28I've been waiting the whole season to see.
26:30That's so cool.
26:30Yeah.
26:31There he is.
26:32Okay.
26:32Carry on.
26:33Carry on.
26:33Just seeing that alone is like one of the highlights of my 27 years on this earth.
26:38Oh my God.
26:41That just did something really, really beautiful.
26:43How do you feel about that?
26:44I like this.
26:45I like that.
26:46Then that's it for me.
26:47Oh yeah.
26:47It just hits me that if I win this, this could be my job.
26:50I could do this all the time.
26:51And it's just making me so happy to think that.
26:54Let me know when to go.
26:55I'm ready for you to go.
26:56Yeah, that's beautiful.
26:58Look at what the fork's doing to the skin.
27:00This is tough.
27:02Oh my God.
27:03I think I'm going with this.
27:04It's dinner party.
27:05That's the setting.
27:06Good job.
27:06That's a beautiful thing.
27:07And under pressure.
27:08You're not even sweating.
27:09I love it.
27:10This is very calming for me, actually.
27:12This is a lot of fun.
27:14So thank both of you.
27:15I'll have what he said.
27:15I know that.
27:16It feels like they came right out of my cookbook.
27:19They turned out exactly how I envisioned them.
27:22Good luck.
27:23I'll need it.
27:25I've got fierce competition.
27:29Welcome back.
27:31How did your photo shoots go?
27:33It was actually really fun.
27:35I just didn't know my food could look like that.
27:37It looked like it was straight out of a magazine.
27:40Oh, that's so awesome.
27:41I love that.
27:42All right.
27:43Well, the next step in this marathon day is your demo.
27:46What was it like for you both, your very first day filming on the ATK set?
27:51It was really easy.
27:52It was very comfortable.
27:52Get out of here.
27:53I was terrified.
27:55It really gave me a taste, though, of being able to present information that I know and love.
28:00What about for you?
28:01I would say knowing your stuff, but then let go of it a little bit so that you're in the moment and you can kind of interact that way.
28:07But it's intimidating.
28:08Just got to sort of fake it till you make it.
28:10Alex and Ashley, please head over to the America's Test Kitchen set with your carts.
28:14And Alex, you will be up first.
28:18You've got dimples, Alex.
28:19Don't be afraid to use them.
28:20You do have dimples, bro.
28:22I'm feeling really nervous about the demo.
28:24Seven minutes is a long time to have the camera pointed at you.
28:28The judge's advice for me is to show a little more personality.
28:31So I'm just going to try to have a really nice, friendly presence up there and just be myself.
28:35Hi, Julia.
28:36How are you?
28:37I'm great.
28:37How are you?
28:38Good to see you.
28:39Me too.
28:39Yeah, you made it.
28:40I made it.
28:41I'm here.
28:41All right.
28:41All right.
28:41How do you do it?
28:42Getting my stuff set up.
28:43Cool.
28:44We are about to watch Alex's demo.
28:46What I'm really hoping for is seeing this progression we've seen with Alex.
28:49He's kind of coming out of his shell more to really just, like, explode on the screen.
28:53Let's watch.
28:55Three, two.
28:57Hello.
28:58I'm Alex Hugel here with ATK, and I'm joined by the esteemed Julia Collin-Davison.
29:02Can't believe I'm saying that.
29:04Oh, it's so nice to be here with you.
29:05I'm so excited to be here.
29:07And I'm excited for this piece of fish.
29:09That's beautiful.
29:10I know.
29:10It took me a lot of time to break this down this morning.
29:12You did that yourself?
29:13I did that all by myself, which deserves its entire own episode.
29:16But today we're going to be cooking this, and we're going to get a beautiful crispy skin,
29:20pairing it with a beautiful Italian-style salsa verde.
29:23She's smoking.
29:23She is smoking.
29:24So I start it hot, then I go low and slow to draw that moisture out of that skin,
29:29similar to how you would, like, render fat out of bacon.
29:31It's the same idea, but with water instead of fat.
29:34Nice.
29:34So we're going to pop it in the oven in just a second here, but in the meantime,
29:37let's go ahead and make our salsa verde.
29:39If you could be so kind to help me finish dicing up this celery, that would be so helpful.
29:44I love knife work.
29:46While you do that, I'm going to go ahead and make salsa verde with some lemon juice,
29:49some honey, anchovy, shallot, and Fresno pepper.
29:52Awesome.
29:52Luckily, I've already done for us, and this is something I love to do in advance,
29:56and I'd love for you to try it.
29:58If this has the chance to sit for even an hour, it's so much more flavorful.
30:02It's amazing.
30:02It's one of my favorite things to me.
30:03You got it.
30:04It'll be in my cookbook.
30:06If you'd be so kind to sauce our plate here.
30:0845 seconds.
30:09I'm going to get this fish in the oven here.
30:11Get ready.
30:12I have one trick on my sleeve.
30:13I knew we wouldn't want to wait so long to eat, so I already have the other filet from
30:17the fish that I prepared earlier, just finished in the oven.
30:21God, do you guys think he's going to make it?
30:22Well, I want to give it a try.
30:23Absolutely.
30:24Got some forks here.
30:2520 seconds to dig in.
30:27Cut that, though.
30:28All right.
30:28Because that's gorgeous.
30:29That is.
30:30I don't think you're responsible for more.
30:31I'm just going to take a bite off the end here.
30:33No plates.
30:33Just go for it.
30:34No.
30:34Just pop it in your mouth.
30:35Oh, no.
30:3710 seconds.
30:38There you go.
30:39I hope you enjoy as much as I've enjoyed cooking with you.
30:45It's a sweet ending.
30:46It's sweet.
30:46It's sweet.
30:47Wow, I got goosebumps.
30:49I know.
30:49That was good TV.
30:50There was so much information, and he was having a good time.
30:54And I felt like Julia was having a good time.
30:55Yeah.
30:56That's a good sign.
30:56And so smart to have Julia taste the salsa verde before the ending.
31:01And even though we didn't get the final bite, we got a preview of what they might taste
31:05like together.
31:06Nice.
31:06Nice.
31:07We got to say, this is delicious.
31:08Yeah, thank you.
31:10Honestly, I feel like I just blacked out the whole time.
31:13I looked up, and we had 10 seconds left.
31:15I wish I would have got to say my closing, but I think this is by far the best demo I've
31:19ever done.
31:20Oh, my gosh.
31:21Great job.
31:21That feels good.
31:22Thank you so much.
31:23Ashley is such a natural in front of the camera, so I still don't know if it's going
31:26to be enough.
31:28I definitely feel like I'm the full package for America's Test Kitchen.
31:31The thing I love about cooking is teaching, and I think that's what this place is.
31:36It's just a whole bunch of teachers.
31:39I definitely think I can fit in here.
31:41Walk me through what we're doing, so I know where to be, where to stand, what to do.
31:44All right, judges, let's watch Ashley.
31:46Ashley, take one on your marks.
31:50Three, two.
31:52Welcome back to America's Test Kitchen.
31:54My name is Ashley Gibson, and I'm here with the illustrious Miss Julia J.C.D.
31:59Yes.
31:59Welcome here.
32:00I'm so happy to have you, and today we are working together to create anti-inflammatory
32:05Cajun chicken lettuce wraps.
32:06I am so excited about this, because a lot of people have anti-inflammatory issues, and you
32:11can help solve some of that through food.
32:13All right.
32:13Chicken lettuce wraps.
32:14Chicken lettuce wraps.
32:15I think they're super easy, so let's get straight to it.
32:17All right.
32:17I'm going to put you to work today and have you make a couple sauces.
32:20All right.
32:20So I live by the phrase, the longer it sits, the better it gets.
32:23I want you to start with the dipping sauce.
32:25All right.
32:26And while you do that, I'm going to actually start on our mixture.
32:29And then the big punch for anti-inflammatory, we have ginger and garlic.
32:33Really?
32:33Yes.
32:33So that's an anti-inflammatory sort of powerhouse, right?
32:35Correct.
32:36I actually wake up every morning and just eat a clove of garlic.
32:39Do you really?
32:40Yeah.
32:40My brother juices garlic and drinks garlic juice.
32:44What is your brother doing?
32:46So I have some ground chicken here.
32:48I'm just going to chop that up, you know, give it a little hit.
32:50I know there's a lot going on in this pan, so I'm going to let this cook down a little
32:54bit, and then we're going to add that sauce in, all right?
32:56Because we're going to start our crispies, is what I call it.
32:59Crispies?
33:00Crispies.
33:00I don't try to take my name, Julie.
33:03Crispies, okay?
33:03Pull your, pull your.
33:04I would say Alex should feel a little worried.
33:07She is just a natural in front of people, there's no doubt about that.
33:11Crispies are basically just wonton wrappers, and again, those knife cuts come into play,
33:16and we're just going to give these a quick julienne.
33:18Ooh, show us those skills, come on.
33:20So how long does this take, really?
33:21This right here, another reason I'm glad you asked that why I like this recipe, it does
33:25not take long.
33:26This can be ready in 30 minutes with the mise en place included.
33:28Right.
33:29So it's like, I'm a school teacher.
33:31I come home, I don't have time.
33:32I'm not slaving over a stove all night.
33:34I'm getting nervous.
33:35I feel like we can go ahead and add in our sauce.
33:37All right, here you go.
33:38All right, and we're just going to let those all simmer together.
33:41One minute left.
33:43So, I think our oils should be up to temp, and we're going to go ahead and add in our
33:48crispies.
33:4830 seconds left.
33:50Over here, I have a set up for our...
33:52Let me grab our sauces.
33:53Oh, yeah, those sauces, those are important.
33:55I appreciate that.
33:56No, Ashley, come on, Ashley.
33:58Get the plating.
33:59So, you have in here, again, all these bell peppers, which are anti-inflammatory friends.
34:0810 seconds, you guys.
34:10So, we're actually going to fill these up with our chicken mixture.
34:14All right.
34:14She's cutting it close, guys.
34:16And we have...
34:18No, no, no, no, no, no.
34:21This is heartbreaking.
34:22The acid is a great accompaniment.
34:24It brings out those...
34:24Are you serious?
34:26Yeah.
34:27And where's the...
34:28Oh.
34:29I really didn't even look at that.
34:31Okay.
34:32Mm, feel sick.
34:34I dropped the ball.
34:35The biggest job interview of my entire life, and the coolest thing I've ever done.
34:41Started talking to Julia like she was my auntie.
34:44I feel like if I had 30 seconds at this moment, I feel like I would have finished.
34:49Wow.
34:49What about those demos?
34:51There is a lot to consider here.
34:52Julia, how was it working with Alex in the seven-minute demo?
34:56He was really well-organized.
34:59I mean, there were just talking points all along the way, and I, as a host, could have
35:02stopped on any one of those and gone into further depth, which is what we do on ATK.
35:06I mean, it's that good.
35:08If there were anything to improve upon, what would it be?
35:10There was a monologue in the beginning where he's just kind of setting it up a lot.
35:13He was off by, like, 30 seconds, so diving in a little bit quicker would have been great.
35:16I think he would have hit his time.
35:18He's not super warm.
35:19He's warming up.
35:19And I think we've all said that he's opening up like a tulip.
35:24Julia, how did it feel working with Ashley for the demo?
35:26We ran out of time.
35:27I mean, that's the obvious thing, right?
35:29But she has such a joyful spirit.
35:32And as soon as you see her, it just makes you want to be next to her.
35:36And she's a teacher, and she's a communicator, and that is a gift that comes so naturally
35:41to her, and that really came through in the segment that she did with you, Julia.
35:45Now they're about to join us one by one to pitch their cookbook, present their photos,
35:49and tell us why they should be a part of the ATK team.
35:52All right.
35:53We will start with Alex.
35:55Oh, okay.
35:56Going up against Ashley is really intimidating because she's so open and she's so confident,
36:01and I'm just starting to come out of my shell.
36:04But I need to trust myself and know that I am enough and I deserve to be here.
36:10Hi, Alex.
36:10Hey, Alex.
36:11Hi.
36:12Tell us about your cookbook.
36:13My cookbook, I want to title Work in Progress.
36:16Cookbooks are so focused on the recipes themselves, and I want to really focus on breaking down
36:22the recipes, why they're happening versus just what's happening.
36:26All right, Alex.
36:27Let's see your photos.
36:29Ooh.
36:30Wow.
36:31That's incredible.
36:32It's almost like you worked with the L or something.
36:34Yeah.
36:35Almost, yeah.
36:36This was my eggplant dish.
36:38I wanted to get a nice action shot because you see the progress of what's happening within
36:43the dish itself.
36:44Let's take a look at Alex's next photo.
36:47This was my pan-seared sea bream.
36:50I love the contrast of having it look really elegant but being torn apart at the same time.
36:54You have nice hands, Alex.
36:56Yeah, I didn't realize they would photograph.
36:58I'm honestly shocked.
37:01Alex, I'm super impressed with this.
37:03Really nice work.
37:04Alex, as a food stylist, you came in like a dream.
37:08You were open to feedback, but you also had a vision.
37:11When I think about like a how-to cookbook, they tend to look like user manuals.
37:15This one brings like elegance with technique teaching.
37:20High five in the air.
37:21Yes.
37:22I always think about food photo as like a dating app photo.
37:25You don't want to make something until you see it first.
37:27I want to eat that.
37:29I want to make that.
37:29Like those photos sold me.
37:31She swiped right.
37:32Alex, tell us why you think you should join the team here at ATK.
37:38So, gladly, I'm very, very passionate about sharing knowledge, building up confidence in people.
37:43The opportunity to do that on an even larger scale by hundred thousand fold on what I do now is really, really exciting to me.
37:51When I started my culinary journey, I knew I loved food, but I did not have an end game in sight at all.
37:58So, I thought if I just kept my head down and work hard and take whatever opportunities that come my way, one day I'd be able to look up and be happy with where I am.
38:09And I've looked up and it's here.
38:12I just can't imagine really doing anything else.
38:16Thank you so much, Alex.
38:17We have a lot to discuss.
38:20Thank you, Alex.
38:21Thanks, Alex.
38:21Great job.
38:23I'm having such mixed emotions.
38:25It feels so good to have the weight off your shoulders to be done with the competition.
38:29But there's so much on the line.
38:30There's been a lot of highs, but there's also been a lot of lows.
38:33It could be anyone's game.
38:36It was good.
38:37I felt a little something building up in the corner of mine.
38:40I think he did, too.
38:41Yeah.
38:42Came from the heart.
38:43Yeah.
38:43That was so pure.
38:46Mm-hmm.
38:47Yeah.
38:48I'm disappointed at my demo.
38:50This is the last hoorah.
38:52So, I know that I need to bring it 150% more than I usually would.
38:57It's the finale.
38:59Hi, Ashley.
39:00So, I'm going into it, you know, ten toes down, standing on business.
39:04Let's talk about it.
39:05Tell us about your cookbook.
39:06My cookbook is going to be called Before You Stop Playing With Me.
39:10I love the concept that came from loving my indulging butter, pound cakes, barbecue, all
39:18of the great things that come from the South, in addition to taking care of myself better,
39:23you know, dealing with what comes with turning 40 and just aging in general.
39:28Let's take a look at your photos.
39:32This is my chicken and shrimp gumbo.
39:35I think it encompasses how gumbo should taste, how it should look, how it should feel.
39:40Let's take a look at your next photo.
39:43These are the anti-inflammatory chicken lettuce wraps.
39:46This will obviously not be in the indulgent chapter.
39:50Let's take a look at the photos side by side.
39:53I like them.
39:54So, team, what do you think?
39:56These are really, really beautiful.
39:57The angle of the spoon there is really inviting.
39:59It makes me feel like it's my bowl and I'm going to dig into it.
40:02And then your other shot here is just like green, green, green, which is so perfect for
40:06something healthy, but also really inviting.
40:09I love this gumbo shot.
40:11It looks dark and rich.
40:13It is a stunning gumbo.
40:15And I've seen a lot of gumbo photos.
40:17Jack has a coffee table book of just gumbo photos.
40:20So, this is actually higher praise than you even know.
40:24I also love both of them are on the casual side.
40:27Like, I could see that gumbo.
40:28That could be my counter.
40:29I love that you kicked in immediately and wanted to implement all of your creative ideas.
40:35I love these photos and I think you did outstanding work.
40:39Ashley, tell us why you should join the ATK team.
40:43Like, I bring all of me.
40:44Not to toot my own horn, but to toot my own horn.
40:47And I'm always just going to bring myself before the camera, behind the camera, and I know
40:52that I could bring that to ATK.
40:54I'm really, really proud of it.
40:56We can totally see your passion.
40:58Thank you so much.
40:59Appreciate it.
41:00Thank you, Rester.
41:01I have no complaints.
41:02I have no regrets.
41:03So, I feel great.
41:04I just love saying I did this.
41:05And I'm pretty proud right now.
41:07Like, floating.
41:08Bro, you've been here the whole time?
41:11Wow.
41:12Guys, we have so much to discuss.
41:14Mm-hmm.
41:14Let's start with Alex.
41:16What did you think of his cookbook pitch?
41:18So, what I really love about Alex's pitch is how fully formed it is.
41:22He's bringing home cooks from wherever they are to a more technique-driven style of cooking.
41:27And I feel like his photographs are so kind of aspirational but also achievable that there's
41:33like a clear pathway to get there.
41:35Aspirational but achievable is a really good way to describe the recipes.
41:38Mm-hmm.
41:38And I'm really excited about the book because these two are representative of what's coming.
41:43It's a good book.
41:44It's a good book.
41:44Cheers.
41:45Yep.
41:45Fascinated.
41:46Great job.
41:47I mean.
41:47Me too, sir.
41:49Like, seriously, bro, what a day.
41:51So, I think there's a really fun idea in Ashley's cookbook.
41:54Yeah.
41:55I do think there's a huge market for an anti-inflammatory cookbook.
41:58We've actually been talking about doing something here.
42:01I have some questions around who the book is really going to be for because I think if
42:05people are going in that direction, they're probably going pretty strict to solve a problem.
42:09Right.
42:10And so, is that person really going to want that gumbo recipe?
42:13You know, I think throughout the competition, we've seen Ashley's wit and humor.
42:18And, you know, that goes a long way.
42:20We need more funny people at America's Test Kitchen because, you know, we got Dan.
42:25I got Dan.
42:26Wow.
42:29I can't tell.
42:29Is that a compliment or a...
42:31Throwing my Dutch oven away.
42:34Come on, you have one and I'm wanting one.
42:35Not anymore.
42:36Keep all the Dutch ovens.
42:38I don't want a single Dutch oven in my apartment.
42:40It's my favorite piece of cookware I own.
42:41I make everything in it.
42:42Really?
42:43Going in the alley.
42:45There is so much on the line.
42:48We're literally changing someone's entire life in this very moment.
42:52So that said, have you really made your decision about who would you ultimately like to work with?
43:00Yeah.
43:00Yeah.
43:00Something we have.
43:01I'm really sure and I'm really excited.
43:03Yeah.
43:03Okay.
43:04Shall we?
43:04Yeah.
43:04Yes.
43:09Cooks, getting to know you, tasting your food has been an honor for all of us.
43:16Ashley, from the day you stepped foot in the Test Kitchen, we have grown to absolutely love you.
43:21You are a very special person and one of the coolest things is you make other people feel great at all times.
43:28I'm shaking in my Jordans.
43:30I have no idea what's going to happen.
43:31I really want this.
43:33I'm just hoping that I did enough.
43:35Alex, when you first stepped into the Test Kitchen, you were a little shy and reserved,
43:39but it's been really fun watching you come out of your shell.
43:42And it's also been really nice tasting your food.
43:44I absolutely feel like I've given this competition my all.
43:47No matter what happens, I've made it this far and I still feel like a winner.
43:51And I wouldn't want to lose to anyone else but Ashley.
43:53The winner will receive $100,000, a cookbook option, and become the next face of America's Test Kitchen.
44:06The winner of America's Test Kitchen, the next generation, is...
44:14Alex!
44:21Come on, bro.
44:22Bring it in.
44:23Bring it in.
44:24Congratulations, Alex!
44:25Congrats, Alex!
44:31I mean, it's the best moment of my life by far.
44:39You deserve it, bro.
44:40Come on, bro.
44:42It's a lot to take in.
44:46It's a lot.
44:47But I really couldn't be happier.
44:50I've almost quit cooking many times.
44:53So...
44:53I mean, there's a reason I stuck with it.
44:57And it's why I'm here today.
44:59So thank you all for believing in me and seeing that in me, and it means so much.
45:07Alex, you brought in incredible technique from your restaurant days, and it's been really fun learning from you and seeing you grow.
45:13Welcome to the ATK team.
45:16I'm so proud of Alex.
45:17That's my boy.
45:19He's such a technique master.
45:21It's only up from here for him.
45:22I mean, I can say the same for me, too.
45:24I learned so much from being here to teach my students.
45:28I'm proud of you.
45:29I'm proud of you, too.
45:30Buy my drinks.
45:31I will.
45:31All right.
45:31Tell me.
45:33Ashley, you were a remarkable, brilliant light in this kitchen.
45:37The coolest experience of my life.
45:40Absolutely.
45:41I think it's time to pop some bubbly.
45:44I would be honored.
45:45Yes!
45:46Oh, it's happening.
45:47Guys, guys, guys.
45:49Hold on.
45:49Hold on.
45:50Are you ready, guys?
45:51Maybe a nice drum roll?
45:52Okay.
45:53Get it.
45:56Oh, I got it.
45:57One more time.
45:57More drum roll.
45:58More drum roll.
46:00Oh!
46:01This moment feels so special to me.
46:08It's my biggest accomplishment by far.
46:11Come here, Gail.
46:12Oh, welcome.
46:13Oh, I'm so proud of you.
46:16I've never really put myself out there.
46:18I've always been a very reserved person.
46:20I'm from Chicago, Illinois, and we sure do love our carbs in the Midwest.
46:24I'm from the Midwest.
46:25I enjoy my carbs.
46:26I can relate.
46:27We all do, yep.
46:27America's Test Kitchen has a huge emphasis on the word test.
46:32It's all about testing and trying again, and that's what I've done here in this competition.
46:36The pasta texture is a little heavy for me.
46:39Got it.
46:40When I fail, I just try again.
46:41He made this pasta from scratch.
46:43There's real technique here.
46:44I think I'm starting to understand Alex.
46:48So I feel like my journey is very in line with America's Test Kitchen as a whole.
46:53The winner of today's test is Alex.
46:57Yeah.
46:57It's Alex.
46:58Alex.
47:00I really see this as a home for me, and I want to flourish here.
47:04Cheers to Alex, the next face of America's Test Kitchen.
47:09Woo!
47:11Congratulations.
47:12Good.
47:19Let's chicken with Alex at the America's Test Kitchen studio.
47:22Here we go.
47:24Three, two, one.
47:27Cold start pan-seared chicken breasts.
47:30Well, who better to teach us all of this than our season two America's Test Kitchen next
47:35generation winner, Alex.
47:36Welcome to the Test Kitchen.
47:37Thank you, Bridget.
47:38Thank you, Bridget.
47:39I'm so excited to be here.
47:40We're going to break every rule that most people have ever learned today.
47:43Alex is breaking all the rules from the moment he walked in here.
47:46I love it.
47:47But I know we're in great hands.
47:48This layer of fat will allow for really, really nice heat transfer to the chicken, and it will
47:53give us a perfect sear.
47:54We're going to flip every two minutes for six to eight minutes.
47:58We're going to build up that sear on each side.
48:00I have one cup of dry red wine.
48:03Mmm.
48:03Really scrape up off the bottom.
48:06Such a great way to incorporate whatever you're searing with the sauce itself.
48:09This is something spectacular.
48:11Turned out great.
48:12Mmm.
48:12I love this recipe.
48:14Well, you can stay.
48:16Definitely.
48:17This was the big test.
48:18Learning something new.
48:19Never tasted so good.
48:20So, thank you, Alex.
48:21You're welcome.
48:22And start recording perfectly.
48:24Perfect.
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