Worst Cooks In America S30E01

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00:00:01Dateline Hollywood, the land of glitz, glamour, and good taste.

00:00:06I'm gonna gag.

00:00:07But behind the scenes, there's an open secret.

00:00:10Is there plastic on this butter?

00:00:12Celebrities that can't cook.

00:00:17And we've got the full scoop.

00:00:19Oh, it's gross. Oh, my God, it's gross.

00:00:22For these sizzling and scintillating stars of stage and screen,

00:00:26it's time for a...

00:00:28What the hell happened?

00:00:30Roll camera!

00:00:31Mr. Entertainment, Jeff Morrow.

00:00:33Oh, we're playing with fire here, Tiffany.

00:00:35And Tinseltown, Tiffany, Derry are on the scene.

00:00:38This mess over here, my good kids!

00:00:41They'll take these hot shots...

00:00:42Yeah, let's not blend the lid.

00:00:43...from public meltdown...

00:00:45Nice bump!

00:00:46...to Toast of the Town.

00:00:48Hey, I'm cooking now, boy!

00:00:50I'm looking like a set.

00:00:51And even though it's an honor just to be nominated...

00:00:53I'm so happy I'm cutting in onions!

00:00:55One of these A-listers will win $25,000 for Cherry.

00:00:59Teamwork makes the dream work!

00:01:01And it will all be...

00:01:02Goddammit!

00:01:03Oh, that's disgusting.

00:01:04I just wanted to know how to cook.

00:01:06On Worst Cooks in America...

00:01:08Don't run with the knife!

00:01:09...Celebrity Edition.

00:01:10Oh!

00:01:11Reality Check!

00:01:14Oh, my God, let's do it!

00:01:15Wow!

00:01:16As soon as I see the kitchen, I'm thinking, like,

00:01:18you could tap dance on that station.

00:01:20You can jump off of that one and slide with the apron.

00:01:23All the different things that we could use

00:01:25to create some awesome choreography.

00:01:27Hi!

00:01:28What's up, please?

00:01:29Woohoo!

00:01:30Yes!

00:01:31Oh, my God!

00:01:33I see a lot of Beverly Hills mansions,

00:01:35but this kitchen is huge!

00:01:37It's official?

00:01:38It's official.

00:01:39It's official.

00:01:40Hello, recruits!

00:01:41I'd like to welcome you all to Worst Cooks in America,

00:01:46Celebrity Edition!

00:01:48What an honor to be called the Worst Cook.

00:01:50This isn't Iron Chef?

00:01:53I am Chef Jeff Morrow,

00:01:54and joining me this season is the unstoppable,

00:01:57incomparable Chef Tiffany Derry.

00:02:02What an intro.

00:02:03I'm good at that.

00:02:04I fluff people up and then I destroy them.

00:02:06Oh.

00:02:07Chef Tiffany looks like a diva,

00:02:09so I'm drawn to Chef Tiffany,

00:02:12but it makes me kind of nervous

00:02:13because I feel like I'm a diva,

00:02:15but, like, she is the diva of the kitchen,

00:02:17so hopefully we get along.

00:02:19All right, recruits,

00:02:20you have all successfully navigated

00:02:21the road to Hollywood stardom,

00:02:23but your journeys to kitchen self-sufficiency

00:02:25have been far less successful

00:02:27and appetizing and just edible, I think.

00:02:30Wow!

00:02:31I mean, you got a point there.

00:02:32Don't worry, Tiffany and I are here to help.

00:02:34With our guidance,

00:02:35two of you will make it all the way to the finale,

00:02:38where you will represent us cooking a three-course

00:02:41restaurant-quality meal

00:02:42for a panel of culinary experts.

00:02:45The expectations are low.

00:02:47Only one of you will win

00:02:48and take home that $25,000 prize

00:02:51for a charity of your choice.

00:02:53Yeah!

00:02:54But before we can transform you

00:02:56into boot camp blockbusters,

00:02:58Jess and I need to assess what we're working with.

00:03:00Oh, no.

00:03:01So for your first challenge,

00:03:03each of you must prepare a dish

00:03:05worthy of the red carpet.

00:03:07Are you ready to face your toughest critics yet?

00:03:10Yes.

00:03:11YOLO.

00:03:12Those critics will be each other.

00:03:14Oh, no.

00:03:16Because you will all have to taste these dishes

00:03:19along with us.

00:03:22Get back here.

00:03:24Can they edit our cooking to be good?

00:03:26Basic cable. Budgets aren't there.

00:03:27You have 60 minutes on the clock,

00:03:36and your time starts now!

00:03:37Let's go!

00:03:38Are you serious?

00:03:39Is this happening?

00:03:40Oh, my God.

00:03:41Oh, man.

00:03:42Let's go!

00:03:43Where's the apron?

00:03:44I like how their first struggle usually

00:03:46is how to put on the apron.

00:03:48Oh, my God. This looks so weird.

00:03:49Tie this thing.

00:03:50How is this going to go over my wig?

00:03:52Yeah, how do you get over that beehive right there?

00:03:54How do you put that thing on?

00:03:56When you can't put it on correctly,

00:03:58we're in a bad shape.

00:03:59What do we do?

00:04:00Do we go now?

00:04:01They know they're supposed to be cooking right now, right?

00:04:03Like, it's not a fashion show.

00:04:04Let's go!

00:04:05Let's go!

00:04:06You're cooking!

00:04:07Time is going down!

00:04:08Wait, I gotta go!

00:04:09Wow, that's cold.

00:04:11I'm so excited to be back for Worst Cooks in America.

00:04:14I mean, the last time I was here, I'm just saying,

00:04:16your girl pulled off the win.

00:04:18The winner is...

00:04:21Stacy.

00:04:24I'm so happy and so proud of you.

00:04:26We're 30 seconds deep into this.

00:04:28I'm almost angry that I didn't win the last season.

00:04:31I mean, cue montage music.

00:04:33I have been training hard, hitting the heavy bag.

00:04:35One-armed push-ups, grazing chickens.

00:04:38I'm in the best culinary shape of my life.

00:04:40I am winning this time.

00:04:42Come on, CT!

00:04:44Start cooking!

00:04:45The baseline cook, it's the first time you get a chance

00:04:48to see the recruits cook.

00:04:49Obviously, none of them can cook.

00:04:51Ah, yes.

00:04:52But, like, can they hold a knife right?

00:04:54I'm afraid of knives and fire.

00:04:56Do they understand flavors?

00:04:58Hot, smoked, paprika.

00:04:59What the hell is this?

00:05:00Are they doing something good along the way?

00:05:02Oh, I turned it on!

00:05:03Oh!

00:05:04Then I think it's a great way to show the baseline of who you are.

00:05:07Okay.

00:05:10Why does it feel like it's ruining the chicken?

00:05:12Hi, my name is Lisa Barlow.

00:05:13I am wife to John Barlow, mother to Baby Gorgeous, and his older brother Jack.

00:05:18And I am on the Real Housewives of Salt Lake City.

00:05:20What is this stuff?

00:05:21Okay, basil, that sounds good, right?

00:05:23I love fine dining.

00:05:24Like, I love to eat out, but I don't cook.

00:05:26I've made grilled cheese one time.

00:05:28I've made hot dogs in the microwave one time, which I did not know how to turn on.

00:05:33I needed assistance.

00:05:35This is making me not love cheese.

00:05:36Cooking takes, like, way too much time.

00:05:38You have to, like, go to the grocery store, like, park your car, or, like, go inside, shop around and try and find everything.

00:05:44And then by the time you get home, I'm like, I'm too tired to make anything, so why bother making anything?

00:05:49Do we have a strainer?

00:05:50How do you strain, like, mac and cheese?

00:05:52I don't even know what a strainer is.

00:05:53Okay.

00:05:54What is that?

00:05:55I think I needed to get the hot water out.

00:05:57I am sick of being the brunt of the joke in my house.

00:05:59Is this olive oil?

00:06:00What is this?

00:06:01I just want to be like, okay, I'm making dinner tonight.

00:06:04Pour away from you.

00:06:05Okay.

00:06:06So if it's splash, you don't hurt yourself.

00:06:08Your tip.

00:06:09Perfect.

00:06:10What are you making?

00:06:11Chicken parmesan and burrata and truffle mac and cheese.

00:06:13And truffle mac and cheese.

00:06:14And truffle mac and cheese.

00:06:15And truffle mac and cheese.

00:06:16Wow, truffles.

00:06:17Burrata cheese.

00:06:19Did you just go for the most expensive things in the fridge?

00:06:22Oh my gosh, my cheese sauce.

00:06:24It's like a big clump of, like, goop.

00:06:26Lisa, how are we doing?

00:06:27How's our mac and cheese sauce?

00:06:28It looks a little soupy.

00:06:30Okay, yeah, maybe it separated, maybe it broke a little bit.

00:06:32So what do I do?

00:06:33Add a little cornstarch slurry in there to help.

00:06:35Ooh, that sounds yummy.

00:06:36Do I have that?

00:06:37I have some corn.

00:06:38Okay, add some.

00:06:39We're helping each other out, but it's the only corn I have.

00:06:42Or you just keep adding cheese.

00:06:44Keep adding cheese, yeah.

00:06:45Shrimps make my plate look bougie.

00:06:47So I'm gonna make sure to put all the shrimps in there.

00:06:49Yeah, boy.

00:06:50You know what I'm saying?

00:06:51I'm looking like a chef.

00:06:52Cut it up.

00:06:54The girl, Amara La Negra.

00:06:56You guys probably know me from Love & Hip Hop Miami.

00:06:58I've done movies on Netflix.

00:07:00They see Wallace on Univision.

00:07:02You know, it's me.

00:07:03You gotta look when you cut.

00:07:05Yeah, I'm on it.

00:07:06My whole life, I've seen my mom in the kitchen.

00:07:08Her dream was to cook, to be able to provide whatever classes I needed to see me up on that stage.

00:07:14However, I don't think that she realized how it affected me.

00:07:18Because what if I find the love of my life and he's like, oh, babe, can you cook for me?

00:07:21And then I can't cook.

00:07:22What are you making?

00:07:23Oh, my God.

00:07:24That's such a great question.

00:07:26Oh, is this jambalaya?

00:07:27It's a paella inspired by jambalaya.

00:07:30Look at that.

00:07:31Look at that.

00:07:32Damn, if she thinks I'm doing a jambalaya, then this must be all the way wrong.

00:07:36Because it's supposed to look like a paella.

00:07:38Okay, so you have rice?

00:07:40No, I'm about to throw it in there now.

00:07:41Okay.

00:07:42You measured it?

00:07:43How do you know how much rice and...

00:07:45I measured it with my spirit.

00:07:46Oh, ancestors.

00:07:47Okay.

00:07:48My mom used to have restaurants.

00:07:50Unfortunately, she couldn't keep it up.

00:07:52I would love to re-give to her the possibilities of having a restaurant again.

00:07:55With the money, then I'm gonna win.

00:07:57Because I am going to win.

00:07:59It's going to a charity.

00:08:01Oh, crap.

00:08:02I don't know what the hell this is.

00:08:03I don't even know where to start.

00:08:05My name is Ryan Lochte.

00:08:06I'm a 12-time Olympic medalist.

00:08:09But my cooking skills are not the same as my swimming skills.

00:08:13Are they spicy?

00:08:15Ryan, you okay over there?

00:08:17What did you just bite, Ryan?

00:08:18You okay?

00:08:19Was that a habanero?

00:08:20Oh.

00:08:21Now don't rub your eyes.

00:08:22Ah!

00:08:23Yep, there you go.

00:08:24A couple weeks ago, I burned microwavable mac and cheese.

00:08:27I forgot to put water in it.

00:08:28Me, of all people.

00:08:29I'm gonna make chicken with jasmine rice and maybe some broccoli.

00:08:36Ryan Lochte, another Olympian in boot camp.

00:08:40Dare I say I'm the Olympic whisperer.

00:08:49Hey, they say clean the chicken.

00:08:50How do you clean it?

00:08:51Soap?

00:08:52Who said clean the chicken?

00:08:53I don't know.

00:08:54No, those are good to go.

00:08:55Those are skin on chicken thighs.

00:08:56I've got a lot in common with him.

00:08:58Being obviously an amateur athlete myself.

00:09:01So I understand how to speak the language of an Olympic athlete.

00:09:03You know, everything needs seasoning, right?

00:09:05Yes.

00:09:06A hot pan and some fat.

00:09:07Just don't muck up the rest of your cutting board or your hands with raw chicken,

00:09:10then feed me with those hands.

00:09:12Capiche?

00:09:13Tiffany, my onions are sweating.

00:09:15Is there anything with the onions?

00:09:17Nutmeg.

00:09:18Nutmeg?

00:09:19Sentiment.

00:09:20I do like sentiment.

00:09:21Sugar's going in.

00:09:22What are you making?

00:09:23Seth and John.

00:09:24Who?

00:09:25Exactly.

00:09:26Hi, I'm Reza, and you may recognize me from nine seasons of Shows of Sunset.

00:09:32Is there plastic on this butter?

00:09:34I'm a gorgeous 50.

00:09:36Some may say I'm a daddy, and I'm going to win worst cooks in America.

00:09:40It's a pomegranate walnut stew.

00:09:43It comes from the biblical times when Moses and Abraham were kicking it.

00:09:47They used to eat this.

00:09:48Oh.

00:09:49And I've never made it before.

00:09:50I love that.

00:09:51I love it.

00:09:52I currently live with my sweet white husband named Adam.

00:09:55We've been married for almost 10 years.

00:09:58It's like 50 years in gay marriage.

00:10:00Pomegranate molasses, y'all.

00:10:03This is some Persian stuff right here.

00:10:05Adam does all the cooking.

00:10:07Anything that has to do with our sustenance is Adam's department.

00:10:11Oh.

00:10:12It needs a little more sugar.

00:10:14I'm very competitive by nature.

00:10:16So it's really embarrassing that my husband can outperform me in the kitchen.

00:10:21That needs to stop now.

00:10:23Does anyone have any Prozac?

00:10:25Ooh.

00:10:26It's like a lot of potatoes.

00:10:28And we have Julie peeling them army style.

00:10:31She's doing it right on the floor, right into the thing.

00:10:33It's classic.

00:10:34I've never made such a mess in my life.

00:10:36Hey, party people.

00:10:37I'm downtown Julie Brown.

00:10:38You might remember me from MTV.

00:10:40And I was the world disco dancing champion.

00:10:43But Diva don't do that anymore.

00:10:45Uh-oh.

00:10:46Be careful.

00:10:47Watch your knives.

00:10:48Keep them down.

00:10:49Don't run with the knife.

00:10:50There you go.

00:10:51Why have I never learned to cook?

00:10:53Oh, my gosh.

00:10:54This is gonna be like therapy.

00:10:55Eating out is so much fun.

00:10:56That's where the party is.

00:10:58You know what I should do?

00:10:59I should put a disco ball in my kitchen.

00:11:02That would make it more fun for me.

00:11:05This therapy session has been so helpful.

00:11:07It's time for the veggies to have a haircut.

00:11:09What can I say?

00:11:10Julie's the old scissor method here.

00:11:12Ladies and gentlemen, downtown Julie Brown.

00:11:15I am excited.

00:11:16Why?

00:11:17Because I remember watching downtown Julie Brown on MTV every day.

00:11:20And she's got a real aggressive approach to the saute pan.

00:11:23Why do you keep matching this meat?

00:11:25What are we making?

00:11:26Like a cottage pie of some sort?

00:11:27We're making an English shepherd's pie.

00:11:28A shepherd's pie.

00:11:29Shepherd's pie is lamb.

00:11:30Lamb.

00:11:31One of my worst kitchen disasters.

00:11:33In our neighborhood, they had a problem with ants.

00:11:35And I was having a dinner party.

00:11:37When I took the salmon out, I just thought my husband had put like black peppercorn or dill.

00:11:43And so I just took it to the table.

00:11:45And it was dead ants.

00:11:47Oh, my God.

00:11:48But I think I made enough.

00:11:50Okay, this is turning out all horribly wrong.

00:11:53I don't even know what kind of cheese this is.

00:11:55So it's called like peppercorn or something like that.

00:11:57I don't know what it is.

00:11:58But I mean, you can't really go wrong with cheese, right?

00:12:00Hi, CT here.

00:12:01I am 31 years old.

00:12:03You may have seen me on, okay, maybe not 31, whatever.

00:12:07You might have seen me on the real world with challenges, triggers.

00:12:10CT, what are you making?

00:12:12I call it kitchen sink casserole.

00:12:13It's basically a bunch of leftovers stuffed in a mac and cheese.

00:12:16Do the kids eat it?

00:12:17Yes, he does.

00:12:18All right.

00:12:19Not by choice.

00:12:20I'm a single dad, so I, you know, try to feed him.

00:12:24And mostly I just use my phone to cook, AKA delivery apps.

00:12:29I don't know what I'm doing, really.

00:12:31I would like to get to the point where instead of ordering takeout and then plating it and act like I cooked it,

00:12:35I want people to think I did that when I really cooked it.

00:12:38It looks like mashed potatoes.

00:12:40Or as my mom would say, smashed potatoes.

00:12:42As I'm trying to make my base for my cheese sauce, it's clumping up and curdling.

00:12:46Curdling?

00:12:47Curting?

00:12:48Is that curdling or curting?

00:12:49Usually I just, I'll make the mac and cheese out of a box, all right?

00:12:52I'm not ashamed to say it.

00:12:53It did not look like this on YouTube, so I feel like it's going to be a really thick cheese,

00:12:56and I don't know how to thin it out.

00:12:57I don't want to keep adding milk.

00:12:58Is that what I do?

00:12:59I don't know.

00:13:00I don't think I'm off to a good start.

00:13:02Screw it.

00:13:03CT, what do you got over there?

00:13:06Mac and cheesy.

00:13:07Yeah, and I saw you grating that cheese for hours over there.

00:13:09This is going to be extra cheesy, right?

00:13:11It started to look like mashed potatoes.

00:13:13I was a little worried.

00:13:14Okay, all right.

00:13:1535 minutes!

00:13:16Oh my gosh, you're stressing me out!

00:13:17Let's go!

00:13:18CT, am I supposed to put butter or oil on this?

00:13:27You need some butter?

00:13:28CT!

00:13:29Are you throwing butter?

00:13:30It's wrapped!

00:13:31Growing butter.

00:13:32Things are happening here on the right side.

00:13:33Yeah, they are.

00:13:34These recruits have 60 minutes to create their red carpet worthy dish.

00:13:39Girl, my corn needs a bikini wax.

00:13:41Wow, what a challenge.

00:13:42Tay's arm.

00:13:43Oh, God.

00:13:44Day one of boot camp, there are many rules.

00:13:47Number one, you don't eat a bivalve.

00:13:49Mmm, delicious.

00:13:50Not worth the risk.

00:13:51Number two, if you see a hair, say something.

00:13:53There's actually a hair on my...

00:13:55Number three, very important rule.

00:13:57You don't ask the drag queen about a certain shaped food item at their station.

00:14:02It just opens the door to naughty jokes.

00:14:04What is the bananas for?

00:14:05Tiffany.

00:14:06Random sexual innuendos, okay?

00:14:09Oh, I need a blender.

00:14:10I don't want to know.

00:14:11All right.

00:14:13How do we do this?

00:14:22You okay over there?

00:14:23I thought I had it figured out until...

00:14:25Are you trying to peel it?

00:14:27I should peel it first, right?

00:14:28Like a peeler.

00:14:29There's a peeler.

00:14:30Yes.

00:14:31My name is Val Schmerkovski.

00:14:32You probably know me from Dancing with the Stars.

00:14:34And if you don't know me, I'm sure you have a grandma or an aunt that loves me.

00:14:40Ah, can't tell if it's blood or beef.

00:14:43It's beef.

00:14:44It's beef.

00:14:45I dance.

00:14:46I play the violin.

00:14:47I write poetry.

00:14:48But being a cook has always evaded me.

00:14:50Like, I, for some reason, thought boiling olive oil was a good idea.

00:14:54And then there was a bit of an explosion.

00:14:56Ooh, what are we making?

00:14:59We're making borscht.

00:15:00I love borscht.

00:15:01I love borscht.

00:15:02Okay, so you're familiar.

00:15:03Of course.

00:15:04I'm a chef.

00:15:05Have you made it before?

00:15:06I have not.

00:15:07Very ambitious first dish.

00:15:08But I wanted to represent, you know, my Ukrainian, Eastern European culture.

00:15:12Okay, well, I'm excited.

00:15:14It usually comes with a lot of vodka on the side, so...

00:15:16We'll probably need that part.

00:15:17Oh, yeah, yeah.

00:15:18Yeah, we'll probably need that.

00:15:19Nuggies.

00:15:20I need nuggies.

00:15:21This is garlic, right?

00:15:22Yes.

00:15:23Okay, good.

00:15:24Ryan, what's going on down there, buddy?

00:15:25Is there a faster way to cut this?

00:15:26There are so many more faster ways.

00:15:27I'm gonna start with a knife.

00:15:28Switch it out.

00:15:29Big one, yep.

00:15:30That one?

00:15:31That way, yep.

00:15:32I mean, you could do the big brothers.

00:15:33The survivors.

00:15:34The Olympics.

00:15:35It's a whole new competition for these celebrities.

00:15:37And then just go...

00:15:38Now move the other knife out of the way, so you're not...

00:15:40Oh, all right.

00:15:48I can't, Manila, please stop.

00:15:50What?

00:15:51Is that how you make banana ketchup?

00:15:52You bananas and ketchup.

00:15:53Banana ketchup.

00:15:54I am Manila Luzon, your favorite Filipino-American drag queen.

00:15:59I've been on reality TV drag competitions and an episode of Cops.

00:16:04Oh, I'm just...

00:16:05I'm just serious.

00:16:06Is that a whisk, Manila?

00:16:07Oh, yeah.

00:16:08Whisk up that pasta.

00:16:09Yeah.

00:16:10As it gets soft, it's going in.

00:16:11Which is counterintuitive.

00:16:12See?

00:16:13So my husband, he usually cooks, but he's not a very good cook.

00:16:16So I'm thinking, like, maybe it's time for me to step up.

00:16:19Even though, thinking about it, like, ugh.

00:16:21Ugh.

00:16:22Nasty.

00:16:23Talk to me.

00:16:24Okay, so I'm making Filipino spaghetti.

00:16:26So I have a tomato sauce.

00:16:27Oh, that's why you have the banana.

00:16:31Yes, because you would put banana ketchup in it.

00:16:33We got this.

00:16:34We got this.

00:16:35Okay.

00:16:36We got this.

00:16:37There's no protein.

00:16:38There is protein.

00:16:39Filipino spaghetti has hot dogs.

00:16:40I didn't see the hot dogs.

00:16:41Oh, no.

00:16:42Let me go get them for you.

00:16:44Is there, like, a special way to do this dough?

00:16:47Hey, what up, y'all?

00:16:48I'm Romeo Miller.

00:16:49Some of y'all may have known me as Lil' Romeo from back in the day.

00:16:52And I'm a rapper, actor.

00:16:54Most importantly, new dad.

00:16:56It's like playing basketball.

00:16:57Romeo's making a dough?

00:16:59Y'all like that?

00:17:00No, that's good.

00:17:01I'm just trying to figure out what you're doing.

00:17:02I'm making a pizza.

00:17:03Okay.

00:17:04With a magical Super Romeo sauce.

00:17:06Oh, man.

00:17:07I haven't had Super Romeo sauce in quite some time.

00:17:09I'm scared of that.

00:17:10Once upon a time, I try to cook steak.

00:17:12It's a good sign when it's smoking.

00:17:14Oh!

00:17:15That means your meat is cooked.

00:17:17But long story short, I almost burnt down my cousin's house.

00:17:22Oh!

00:17:23There we go.

00:17:24Hold on.

00:17:25Oh!

00:17:26Which banned me from ever cooking again.

00:17:27Let's make some sauce, baby.

00:17:29How do you make the sauce?

00:17:30I have two amazing daughters, River Rose and Winter Snow, and they like to eat.

00:17:35Being able to make meals for my family, I think that'll just be the coolest memories ever.

00:17:40So that's the Romeo peppered sauce.

00:17:43Oh, what is this?

00:17:44Look, that's just there for looks.

00:17:45Don't worry about that.

00:17:46That's like, what a hot tub right there, huh?

00:17:48And you look under the water.

00:17:49That's what you say.

00:17:50Don't over boil your pizza sausage.

00:17:52Got it.

00:17:53Got it, coach.

00:17:54You just...

00:17:55Oh, shoot.

00:17:56Oh my gosh, Lloyd.

00:17:57This is heavy as hell.

00:17:58Hand-torn broccoli.

00:17:59Maybe mix it around.

00:18:00Ooh.

00:18:01Beverly.

00:18:02Oh my goodness.

00:18:03Getting to work over there.

00:18:05Don't make me laugh.

00:18:06I need to concentrate.

00:18:07I'm Beverly Mitchell, and you might remember me as Lucy Camden on 7th Heaven.

00:18:12I am making basically whatever veggies I could find, and then I top it off with some amazing

00:18:17chorizo, and I just throw it all in the same dish.

00:18:20Growing up on television does not really help your cooking skills.

00:18:25I feel like a shaggy dog right now.

00:18:27You always have amazing craft service, so I didn't get a lot of cooking experience.

00:18:31Thank you, Beverly, for taking the casing off that.

00:18:33I do know that.

00:18:34I dream of cooking anything edible for my family.

00:18:39This is the strongest chorizo.

00:18:41I don't know why it's not breaking up.

00:18:43My special power is burning food.

00:18:45I'm also excellent at burning myself.

00:18:47I gave up trying to cook, and my husband appreciates that, and that actually shows how

00:18:52much I care and love him.

00:18:53It's not breaking up.

00:18:54Beverly hasn't done anything.

00:18:56Who doesn't love Beverly Mitchell?

00:18:587th Heaven?

00:18:59That was my show!

00:19:00What is this?

00:19:01This is my vegetable special.

00:19:03Is there any other flavor?

00:19:05Is it chorizo?

00:19:06Isn't that the flavor?

00:19:08I thought chorizo is a flavor.

00:19:10Like, that's got seasoning and stuff.

00:19:14Salt?

00:19:15There is salt in there?

00:19:16Yes, there is salt.

00:19:17And olive oil?

00:19:18Okay.

00:19:19That little link gonna flavor all of this?

00:19:21I don't know this magic.

00:19:23Anything else I can do for this?

00:19:25Oh, yeah.

00:19:26CT coming out strong with his single dad dinner.

00:19:30I mean, this looks like when I was in college, like a college-

00:19:34Yeah, yeah, yeah.

00:19:35At 4 a.m. in the morning, right?

00:19:37And you get there like, I'm gonna make dino nuggets, 40 pounds of shredded cheese, chips,

00:19:42corn chips.

00:19:43Exactly.

00:19:44I'm excited.

00:19:45I don't even want to stop this, this part from happening.

00:19:47You got your work done all for this season.

00:19:49I mean, don't serve me undercooked dino nuggets.

00:19:51Copy that.

00:19:52I'm partial to the tricer- I like actually the stegosaurus.

00:19:55I mean, this dude pulls out all the dinosaur nuggets.

00:19:58He's got triceratops.

00:19:59He's got stegosaurus.

00:20:01He's got T-Rexes.

00:20:02You're cooking for some chefs now.

00:20:03Let's ramp it up.

00:20:04All right, bong rip Billy?

00:20:05I know what's happening over here.

00:20:07Okay, I need a little truffle.

00:20:10This is not red carpet mac and cheese.

00:20:12It needs truffle.

00:20:13Because it's like, who can't be like, oh my god, I love truffle.

00:20:16I taste truffle.

00:20:17Where's the truffle?

00:20:18But I'm like, where did my truffle go?

00:20:20I don't see my truffle.

00:20:22Nope, it's an A.

00:20:23Oh wait, is it this?

00:20:25Like, I'm not kind of freaking out, I'm freaking out.

00:20:27Oh, that's pepper.

00:20:28And I'm looking everywhere.

00:20:29Where's Lisa?

00:20:30Where's Lisa?

00:20:31I can't find the truffle.

00:20:33Have you seen the truffle?

00:20:35Where is it?

00:20:36Where's the truffle?

00:20:37Where's the truffle?

00:20:39I can't find my truffle.

00:20:42Oh no.

00:20:43Where's Lisa?

00:20:44She knows it's timed, right?

00:20:46First ever for me in boot camp, Lisa Barlow disappears.

00:20:49Number four rule of day one of boot camp.

00:20:52Gotta stay in boot camp.

00:20:54Can't just go willy-nilly out of here.

00:20:56I found the truffle.

00:20:57Lisa, you're good.

00:20:58Came back from where we thought you walked out on us.

00:21:01No, I just got lost in the pantry.

00:21:03Oh.

00:21:04Thank God I found it, because it's like, all I feel is like stress energy.

00:21:07Like, it could use some cleansing.

00:21:09Wow, truffle mac, baby.

00:21:12Nine minutes.

00:21:13Nine minutes.

00:21:14Nine minutes.

00:21:15Nine minutes.

00:21:20There it goes.

00:21:21The sweet potatoes could use a little bit more time.

00:21:24I forgot the peas.

00:21:25Extra cheesy crispy cheese on top of the cheese.

00:21:28I'll be back.

00:21:29Everybody on Dancing with the Stars wants to be with Val.

00:21:32So I want a little taste.

00:21:34Here.

00:21:35So, here you go.

00:21:36A little one, two, three.

00:21:37One, two, three.

00:21:38Now we do the lift.

00:21:39Now we do the lift.

00:21:40We gotta work on that.

00:21:43I'll never say no to a dance with Jeff.

00:21:45But Jeff is heavier than he looks.

00:21:48Are we confident that this borscht will make it on the plate?

00:21:51Yeah.

00:21:52All right.

00:21:53Man, he's a silent type.

00:21:54But it's not about who can flap the gums the most.

00:21:56This is about who can make the best food.

00:21:58I just feel like I made a connection with you.

00:22:00Thank you for almost lifting me, Val.

00:22:02I am making a sauce to go with the chicken.

00:22:06A red carpet dish to me is elegant.

00:22:10I was like, I need a sauce.

00:22:12I grabbed Dijon mustard and some other damn mustard that I had no idea what it was.

00:22:17Never had it before.

00:22:19I tried to make a sauce for the chicken.

00:22:20It was mustard.

00:22:21Yeah.

00:22:22Mustard loves honey.

00:22:23Honey?

00:22:24Mustard loves sweetener.

00:22:25Sweetener.

00:22:26Wow.

00:22:27That was disgusting.

00:22:28Ugh.

00:22:29Yeah, I always wanted to do this.

00:22:30Yo, Rome.

00:22:31Check it out.

00:22:32Hey.

00:22:33Hold on.

00:22:34I'm the pepper bae.

00:22:35Oh, shoot.

00:22:36That's too much.

00:22:37Okay.

00:22:38Get the point.

00:22:39Hey.

00:22:40What is that?

00:22:41This?

00:22:42Is that rice?

00:22:43This is a coconut rice pudding.

00:22:44Oh, it's dessert.

00:22:45Yeah.

00:22:46Oh, you have dessert?

00:22:47Oh, you have dessert?

00:22:48I could just feed you the main course.

00:22:49Okay, cause I was concerned at first.

00:22:52But I'm concerned as well, actually.

00:22:53Reza, you're making me nervous.

00:22:54Girl, I got my rice.

00:22:55I saw the gluten coming out.

00:22:56It's no gluten and rice.

00:22:57It's gluten and starch.

00:22:58You know I know what you meant.

00:23:00Do y'all know what I mean?

00:23:01I know what you mean.

00:23:02Do y'all know what I mean?

00:23:03Because I was concerned at first.

00:23:04I'm concerned as well, actually.

00:23:06Reza, you're making me nervous.

00:23:07Girl, I got my rice.

00:23:09I saw the gluten coming out.

00:23:11There's no gluten in rice.

00:23:12It's gluten-free.

00:23:13Starch.

00:23:14I know what you meant.

00:23:15Do y'all know about taddeeg?

00:23:16Yeah, I love it.

00:23:17I have it every Sunday.

00:23:18Fesanjun goes over Persian rice,

00:23:21where you have the fluffy rice,

00:23:23and then you have the best part,

00:23:24the crispy rice at the bottom called taddeeg.

00:23:27All right, Reza.

00:23:28Now's the time.

00:23:29Let's see.

00:23:30God, please.

00:23:31Little love tap.

00:23:32Oh, whamp, whamp.

00:23:35Five minutes, recruits.

00:23:36Think about your plating.

00:23:37Hold on.

00:23:38Do we have to put it on a plate?

00:23:39Come on, Val.

00:23:40Get it on a plate.

00:23:41I don't even see a plate.

00:23:42Where's the plate?

00:23:43It's served in the bowl.

00:23:44OK, good.

00:23:45So I didn't mean to use that song with you, Chef.

00:23:50I did what I could.

00:23:51Coming through.

00:23:52Hop, hop, hop, hop.

00:23:53Pardon me, hop, hop.

00:23:54One of the things I learned from this previous season

00:23:56was making sure that we become critical thinkers

00:23:59when they're cooking.

00:24:00And I know that's a hard thing when they're first starting.

00:24:02But I don't know if that's possible.

00:24:04Where the hell you get that from?

00:24:06You want a mango?

00:24:07I could bring you one.

00:24:08Yeah, I'm down.

00:24:09Wait, they got mangoes here?

00:24:10This is so hot.

00:24:11Hot pan.

00:24:12Oh, that looks good.

00:24:13Oh, my gosh.

00:24:14I don't know where to set it.

00:24:15I thought I was going to be done way before the hour mark.

00:24:17I was going to eat truffle mac and cheese.

00:24:18Oh.

00:24:19He had me a truffle.

00:24:20Come on, pizza.

00:24:21My pizza in there is struggling to cook.

00:24:23Time is my enemy right now.

00:24:25So my strategy right now is be that good team player.

00:24:29Anybody need any moral support?

00:24:30Because I can't do anything about what my pizza is.

00:24:33Where's your pizza?

00:24:34It's cooking.

00:24:35Coach.

00:24:36OK.

00:24:37You know, Romeo keeps saying, coach.

00:24:38But you know, right now Romeo's sitting on the sideline.

00:24:40Keep learning from the sideline.

00:24:42Come on, pizza.

00:24:43Was it not cooking?

00:24:44Come on.

00:24:45Oh.

00:24:46What?

00:24:47Amaro's trying to do a little something something over here.

00:24:49Oh, no, you didn't.

00:24:50Come on now.

00:24:51Oh, no, you didn't.

00:24:52My mom said make it look pretty if it tastes trash.

00:24:55The one thing that I know I can do is give a good presentation.

00:24:59This is hard now.

00:25:00It's too late.

00:25:01This is ardente.

00:25:08It's good for the sinus.

00:25:13I have a side dish, and it's the Olivia salad, which is kind of like a potato salad.

00:25:18Ah.

00:25:19I am slicing these hot-ass potatoes, and then I'm slicing up these hot eggs.

00:25:24Val, we have two minutes to get something on the plate.

00:25:27He looked at you, he's like, I don't care what you said.

00:25:29He's like, and?

00:25:30A potato is hard.

00:25:31Potato's hot.

00:25:32So in Olivia's salad, I chop up colbasa, but I didn't have the colbasa.

00:25:36It was like a hot dog.

00:25:38You know, whatever.

00:25:39Same thing.

00:25:40Now I have to taste my borscht.

00:25:46Tastes like something.

00:25:48Oh, God.

00:25:49Manila's got the glitter out.

00:25:50Honey, I'm a drag queen.

00:25:51We gotta have glitter.

00:25:52You are?

00:25:53How many hours do we have left?

00:25:55Hours?

00:25:56One minute left.

00:25:57Oh, that's plenty of time.

00:25:58Get it all on there.

00:26:00Come on, baby.

00:26:01Come on, baby.

00:26:02Abort.

00:26:03Mission.

00:26:04CT brought his own snacks.

00:26:06Are you serving us the nuggets in the bowl on the side?

00:26:08Yeah, a little appetizer.

00:26:09Those are just for snacking.

00:26:11A couchement?

00:26:1210, 9, 8, 7, 6, 5, 4, 3, 2, 1.

00:26:21You're done.

00:26:22You did something.

00:26:24Yum.

00:26:25I'm worried that everyone's gonna find this dish a little too spicy and they're gonna be like choking on it.

00:26:37Please don't let this happen.

00:26:39All right, Tiffany, you ready to try these red carpet dishes?

00:26:41I'm nervous to taste any of these dishes.

00:26:44Jeff and I have our work cut out for us.

00:26:46No.

00:26:47Yes.

00:26:48All right, let's do it.

00:26:49All right, recruits.

00:26:50You really know how to make a splash when you're in the spotlight.

00:26:53Let's see whose red carpet dishes will sweep the awards.

00:26:56Click Flash.

00:26:57And who's made the worst dress list?

00:27:00Oh, not me.

00:27:01Let's start with Ryan.

00:27:03Being an Olympian, I went with the bro meal.

00:27:05You get your chicken, your rice, and some vegetables.

00:27:10Oh, you can really taste those habanero peppers.

00:27:13Man, that chicken's hot as .

00:27:19Oh, man.

00:27:20It's good, guys.

00:27:22Yeah, it is spicy.

00:27:24The problem, too, is that like mustard can read spicy.

00:27:27But I think this is not horrible.

00:27:29I'll take that.

00:27:30Yeah, I'll take that.

00:27:31I'll take that.

00:27:32I mean, the rice obviously needed six more minutes.

00:27:34And, you know, I saw you take a bite of that habanero.

00:27:37What did you just bite, Ryan?

00:27:39Was that a habanero?

00:27:40Ah!

00:27:41Yep, there you go.

00:27:42You're like, this is really spicy.

00:27:43Let me just put six in here, then, right?

00:27:46We got to work on that instinct.

00:27:47I think it's good.

00:27:48And I really like spicy food, so good job, baby.

00:27:51Oh, thank you, thank you.

00:27:52I appreciate it.

00:27:53Yeah, good job, baby.

00:27:54All right, Julie Brown.

00:27:56So this is my shepherd's pie and soggy zucchini fries.

00:28:00This is definitely edible.

00:28:03But the mashed potato on top could have been a little more whipped.

00:28:06And this can all use salt.

00:28:08Yeah, at the end of the day, it just needed salt.

00:28:10I mean, the lamb is nice.

00:28:11There are some chunks that are a little large.

00:28:13Yeah.

00:28:14But I didn't mind it.

00:28:15I got to add on to something.

00:28:17The key to my heart is shepherd's pie.

00:28:20Downtown Julie Brown can do no wrong because I am a fan.

00:28:24Today, officially, we are changing downtown Julie Brown's name to downtown Juliet.

00:28:31Wait, what?

00:28:32I'm not sure he was eating this dish.

00:28:34You my Juliet, okay?

00:28:36Aw.

00:28:37Well, at least I got some joy out of my shepherd's pie.

00:28:41Romeo thought it was just very romantic.

00:28:44This is why I got two kids now, shepherd pie.

00:28:46Well, all right, let's move on now.

00:28:48Next up is Reza.

00:28:50This is called Bess and John on a bed of basmati rice.

00:28:55It looks great, like something just that's been sitting and bubbling on the stove.

00:28:59But that's not what this is when you taste it.

00:29:01What?

00:29:02It's really, really sweet.

00:29:04But I think there's a lot of potential technique in this dish.

00:29:08You went for it.

00:29:09So that's to be commended.

00:29:11Did you put any salt in your rice?

00:29:13No, ma'am.

00:29:14You need salt in your rice.

00:29:15Reza, I will say I freaking loved it.

00:29:17Ooh.

00:29:19Wow, love.

00:29:21Ryan, you got a problem.

00:29:22Manila.

00:29:23That's a lot of carbs.

00:29:24We got spaghetti and rice.

00:29:26Well, I made Filipino spaghetti with coconut rice pudding for dessert.

00:29:32First off, I thought I was gonna just get overwhelmed with banana flavor, but it's not bad.

00:29:38The pasta's very overcooked.

00:29:40Like, you put too much pasta in not enough water.

00:29:42Yeah, the real problem here is the pasta.

00:29:45It just got really starchy.

00:29:47Definitely the star is the rice.

00:29:50The sweetness of the corn is coming through.

00:29:52Like, you really balance that very nicely.

00:29:54I don't think I've ever given a compliment on day one.

00:29:57Reza, what'd you think of this dish?

00:29:59There was flavor in there, and when I ate the pasta, I tasted the flavor.

00:30:04Okay.

00:30:05That's a nice way of putting it.

00:30:06It's a flavor.

00:30:07The most political answer I've ever heard here.

00:30:09It's a flavor.

00:30:10It is a flavor, yes.

00:30:11Romeo.

00:30:12So look, I'mma just get straight to it.

00:30:13I call this the margarita and peppered pizza.

00:30:17I can't see the pizza.

00:30:18I got, like, a slice of nothing.

00:30:22Look, just bite the bacon, okay?

00:30:23The bacon burnt, but the pizza dough under and over at the same time.

00:30:29I'm looking for the tomato with the margarita.

00:30:32But the fruit itself, I think, is nice.

00:30:36What fruit did you use?

00:30:37I had orange, mango, a little pear in there.

00:30:40Pear?

00:30:41Oh, yeah.

00:30:42A apple.

00:30:43Straight from France.

00:30:44Apple, wow.

00:30:45Oh, that's an apple.

00:30:46Romeo, I do applaud your ambition by trying to tackle pizza here on this baseline challenge.

00:30:49It's not delivery.

00:30:50It's de-hell no.

00:30:54Beverly.

00:30:55Originally, it was supposed to be called my heavenly breakfast, but it's a lot of veggies

00:30:59and some chorizo for some extra flavor.

00:31:02The sausage really does bring it together.

00:31:04The chorizo.

00:31:05Yeah, thank God for the chorizo, right?

00:31:07We can all agree upon that, because nothing else is seasoned in here.

00:31:10Nothing's cooked.

00:31:11It's just a salad of raw vegetables, essentially.

00:31:13I might have cracked the tufas.

00:31:15Do we have a medic on deck?

00:31:16We do.

00:31:17He's back there.

00:31:18He's not a dentist, though.

00:31:19You know, I think you did a good effort, right?

00:31:22But I'll be honest.

00:31:23This is one of those dishes that I don't care to take another bite.

00:31:26Oh, my gosh.

00:31:27I mean, I think the veggies were still frozen.

00:31:30You don't have to eat them.

00:31:31I will.

00:31:32You don't have to.

00:31:33We're a team.

00:31:34Oh, I love that.

00:31:35Val, you're up next.

00:31:38Tell us what you made.

00:31:39I made borscht, which is a beet soup.

00:31:43This is the first time I'm making it.

00:31:45And then the side dish is Olivier.

00:31:47It's like potato salad with a fancy name.

00:31:49And usually all of this comes with a lot of vodka.

00:31:52It really brings everything together.

00:31:54Your soup needed more time to cook.

00:31:56There's a flavor that's starting, but it's not quite all the way there.

00:32:00For sure.

00:32:01And the other part here is the salad on the side.

00:32:03So that was a surprise.

00:32:04Yeah.

00:32:05This needed salt, right?

00:32:06And if there was salt in here, this all would have played nicely together.

00:32:09CT, what did you think?

00:32:10I think this was my favorite dish so far.

00:32:12Oh, man.

00:32:13Absolutely.

00:32:15I really enjoyed it.

00:32:16Thank you, brother.

00:32:17Appreciate that.

00:32:18Don't get me wrong.

00:32:19Let's taste Lisa.

00:32:20Tell us what you made.

00:32:21Oh, wow.

00:32:22I went with a beautiful chicken parmesan and a truffle mac and cheese.

00:32:25I don't know what's in mine.

00:32:26What do you mean?

00:32:27It's a little whisker in there.

00:32:28It looks like a...

00:32:29No, it's a big hair.

00:32:30That looks...

00:32:31Oh, yeah.

00:32:32I tied my hair back.

00:32:33It's in the credit.

00:32:34It's credit in there.

00:32:35I spotted hair.

00:32:36I don't have long black hair.

00:32:38Look, we could prove it right now.

00:32:39My hair was tied back and I like it down.

00:32:41This has to be a joke.

00:32:43I tied my hair back.

00:32:44Here, let me put my hair back.

00:32:46Like, clearly, I have at least 16 inches.

00:32:50That couldn't have been more than four.

00:32:52Okay.

00:32:53Well, mac and cheese, I think that's a loose term here.

00:32:56The chicken, it is not the driest chicken I've ever encountered in my life.

00:33:01That's a plus.

00:33:02But the burrata?

00:33:03The burrata is excellent.

00:33:05The one thing I didn't make...

00:33:07Yeah, I agree with everything.

00:33:09Chefs and cooks and kitchens do this for everything.

00:33:12I mean, you're gonna be...

00:33:13Oh, no.

00:33:14Oh, another hair?

00:33:15Your hair?

00:33:16Oh, my God.

00:33:17How long was that hair?

00:33:18It's still here.

00:33:19We can measure it.

00:33:21My hair was back.

00:33:22For real.

00:33:23I'm like, whose hair is in my cheek?

00:33:25Like, who's trying to sabotage me?

00:33:30Listen.

00:33:31How did that happen?

00:33:32Got it out of the way now.

00:33:33Got it out of the way now, yeah.

00:33:34I put all my skills into this.

00:33:36And my hairs.

00:33:39Next up, we have Amara.

00:33:41So, my place is paella.

00:33:43I wasn't exactly sure when to put the rice in,

00:33:46as you can tell,

00:33:47because I see your jaw chewing really hard.

00:33:49Oh, no, I'm not...

00:33:50But you know what?

00:33:51I think I meant to do it al dente, right?

00:33:53The flavor's awesome.

00:33:54It's well-rounded.

00:33:55You get a little crunchy pepper in there,

00:33:56which stands up nicely to the crunchy rice.

00:33:59Overall, your instinct for flavoring this is on point.

00:34:02Which rice did you use?

00:34:03That's such a great question.

00:34:05The only thing I really want to point out is,

00:34:09whenever you're cooking shrimp,

00:34:10there is an area along the back,

00:34:12which is the poop.

00:34:14You want to take that part out.

00:34:15Did you say poop?

00:34:16Oh.

00:34:17Oh.

00:34:18Nobody told me that the shrimps had to go to the bathroom.

00:34:20I thought it just came like that.

00:34:22But maybe that's what gave it the flavor.

00:34:24Yeah!

00:34:25You know what's worse than hair in your food?

00:34:27Pooping your shrimp.

00:34:28CT, tell us what we have here.

00:34:31This is what I call kids' kitchen sink casserole.

00:34:34This dish looks and tastes like a bong-ripped feels to me.

00:34:39You know what I mean?

00:34:43Was this the deep-fried dinosaur nugget amuse-bouche?

00:34:46Maybe a little appetizer.

00:34:47This could've used a lot of editing,

00:34:49but I liked how you're thinking, right?

00:34:51Big, bold flavors.

00:34:52Was there a sauce?

00:34:53I put in a stick of butter,

00:34:54some all-purpose flour.

00:34:55I wasn't measuring anything.

00:34:56No.

00:34:57CT, you're like a reality star for like 20 years.

00:35:00What are you, how are you eating at home?

00:35:02I think you have too much pasta,

00:35:03not enough actual sauce,

00:35:05so we just gotta ream that in a little bit.

00:35:07Okay.

00:35:08Ryan, you ate the entire plate.

00:35:09What did you like about it?

00:35:10There's not one thing I didn't like about it.

00:35:12Wow.

00:35:13I would name it differently.

00:35:14I would say goulash.

00:35:15Is that what it is, goulash?

00:35:16No, this is not a goulash.

00:35:19Tiffany and I definitely have our work cut out for us.

00:35:21Well, that's for sure.

00:35:22We'll see you back for a team selection.

00:35:24Ooh.

00:35:25Uh-oh.

00:35:30Hello.

00:35:31Welcome back, recruits.

00:35:32Hey.

00:35:33You survived your first cook.

00:35:35Didn't burn the place down.

00:35:36Now that Tiffany and I have had a minute to recover from those red carpet disasters,

00:35:41it's time for us to decide who we want on our team.

00:35:44Oh, man.

00:35:46Growing up, I was always picked first on a team because I was very athletic.

00:35:50Now I'm at the bottom of the totem pole, which sucks.

00:35:53All right, so you pick for Rochambeau.

00:35:55I get the second.

00:35:56No, ladies part.

00:35:57Then what's the...

00:35:58Whoa, whoa, whoa, whoa, whoa.

00:35:59Hello again, boot camp.

00:36:00What?

00:36:01Yeah!

00:36:02Where did you repel in here from?

00:36:06Hello, hello, hello.

00:36:07Mark Long, welcome back.

00:36:09Who is Mark?

00:36:10Is Mark here to send us the real boot camp?

00:36:12Because he's looking real buff up there.

00:36:14Hello, recruits.

00:36:15I am former Worst Cook and Red Team member, Mark Long.

00:36:19You guys first saw me on Celebrity Worst Cook's That So 90s.

00:36:24Stretch it out before you cook.

00:36:25You guys might remember me from the critically acclaimed first season

00:36:29of MTV's Road Rules in the 90s.

00:36:31Got three balls in the air at once.

00:36:32It's kind of crazy.

00:36:33I'm in a full sweat.

00:36:34Whoa!

00:36:35Ah!

00:36:36My hands are on fire.

00:36:37Whoa!

00:36:38Son of a...

00:36:39Why are you here?

00:36:41As some of you know, I am always up for a challenge.

00:36:44But today, I get to pose one to you.

00:36:47I'm talking to you chefs, not the recruits.

00:36:51Super twist.

00:36:53To determine who gets to select their team first,

00:36:56you chefs must battle it out in a head-to-head cook-off.

00:37:00Wow!

00:37:01Oh, we got you.

00:37:02Going down!

00:37:07And the winning chef gains the ultimate privilege,

00:37:10building their star-studded dream team.

00:37:12Well, we know how this is gonna go.

00:37:14Oh, bring it!

00:37:15She thinks I'm all silly, man.

00:37:17Mr. Class Clown.

00:37:18What does she know?

00:37:19I'm ready to win.

00:37:20The other chef is left with the understudies.

00:37:23Oh!

00:37:24Cold world.

00:37:25Chefs, I must have missed my invite to dinner.

00:37:27But which recruits dish was the worst of the worst?

00:37:30Oh!

00:37:31That's tougher than picking the best.

00:37:33The worst dish belongs to Beverly's Heavenly Hash.

00:37:35I'm sorry.

00:37:36Most of the components in it were inedible.

00:37:38I know.

00:37:39You can only go up from here, right?

00:37:41You both will have 30 minutes to reinvent Beverly's dish.

00:37:45When time is up, I will taste both dishes,

00:37:48and I will name a winning chef.

00:37:50Are you guys ready?

00:37:51Let's do it.

00:37:52I'm ready.

00:37:53Time starts now.

00:37:55I would be lying if I said that having all the power today

00:37:58wasn't nerve-wracking.

00:37:59But I will say this.

00:38:01I will be neutral, I will be impartial,

00:38:04and I will let the taste buds do the talking.

00:38:08Oh, look at it.

00:38:09He's got, like, multiple pans.

00:38:10Woo!

00:38:11I would like to take this award for worst dish in America

00:38:15on behalf of my husband and my children

00:38:18who have kindly eaten this meal on many occasions.

00:38:23Oh, it's adding peppers.

00:38:24Oh.

00:38:25I can't wait to see what they come up with

00:38:28and how they make this better.

00:38:30I needed all your peppers.

00:38:31That's what I should have added.

00:38:34Oh!

00:38:35Don't do that.

00:38:36What happened?

00:38:37Oh, no.

00:38:38You want me to jump?

00:38:39Don't do that.

00:38:40Oh, no.

00:38:41Stop dropping things.

00:38:42No pressure, Chef Jeff.

00:38:43You got this, Chef.

00:38:44I want the first pick.

00:38:45So I'm going to put my own spin on Beverly's dish

00:38:47by showcasing the beauty of proper knife cuts.

00:38:51Talk to us, Chef Jeff.

00:38:52What's going on?

00:38:53We are dicing my zucchini here.

00:38:55Okay.

00:38:56This would be a chorizo and sweet potato summer hash.

00:38:59Renoir zucchini, summer squash, sweet potatoes.

00:39:03Look at these knife cuts.

00:39:05They're perfect squares, Jeff.

00:39:06I love them.

00:39:07I love it, too.

00:39:08Mark, thank you.

00:39:09Watching these chefs and their knife cuts,

00:39:10it actually takes me back in time.

00:39:11I feel like I'm looking at myself.

00:39:12You guys are going to learn slices, sticks, and dices

00:39:15that you're cutting.

00:39:16Slices, sticks, and dices.

00:39:18Slices?

00:39:19And slices?

00:39:20What?

00:39:21Chef!

00:39:22That's technique!

00:39:23How can you peel a potato like that?

00:39:25That is some technique!

00:39:26Chef Jeff, I want you to peel my potatoes next time.

00:39:29I'm married.

00:39:30Ew!

00:39:31Take it!

00:39:32Take it!

00:39:33Whoa, whoa, whoa, whoa, whoa, whoa!

00:39:35Right in the middle of the knife!

00:39:36Is that legal?

00:39:37All is fair!

00:39:38I want to choose first so that I could pick my top five to be on the red team.

00:39:45Beverly simply chopped up some vegetables with predominantly no oil, no salt and pepper,

00:39:52no nothing, just vegetables steamed in the oven.

00:39:55We got a little chipotle.

00:39:56We got to add some flavor.

00:39:57Whoa!

00:39:58Tell us what you're doing, Chef Tiffany.

00:40:01What are you doing?

00:40:02I'm going to do a hash, too, okay?

00:40:05But it's going to be a spring vegetable hash.

00:40:07I feel like the dish needs one more thing to tie together, so I'm going to go with a fish.

00:40:12What?

00:40:13Whoa!

00:40:14I didn't see that coming.

00:40:15No, no, no!

00:40:16Fish?

00:40:17Wait, the salt!

00:40:18Look!

00:40:19Look at the technique!

00:40:20Oh, she got fish.

00:40:21Mm, nothing says Beverly's dishes like fish.

00:40:26Re-invent.

00:40:27Tiffany's just introducing fish?

00:40:29Where did the fish come from?

00:40:30Beverly had zero seafood anywhere near her heavenly hash.

00:40:34Uh-oh, she's getting angry over there.

00:40:36I heard it.

00:40:37She's not happy with her fish sticks.

00:40:39If that's the case, I just would have made steak and creamed spinach.

00:40:43I think I'm going to come up there with you guys.

00:40:45I love going up to the perch because you get to really see a bird's eye view of what's going on

00:40:48and what the recruits are seeing.

00:40:50Beverly, you should feel honored, Beverly, because they're mimicking your dish.

00:40:54It is really cool!

00:40:55There's only one way up when you're at the bottom, and that's straight to the top, baby.

00:40:59Worst cook style.

00:41:00Ryan, you got a favorite here?

00:41:02No favorites right now.

00:41:03No favorites in the race?

00:41:04I'm just seriously in awe at how they're cutting these things.

00:41:08Yeah, it's insane.

00:41:09Do we have a favorite yet?

00:41:10Any favorites?

00:41:11You know, I'm really impressed at Jeff's, like, little dices.

00:41:14Yes.

00:41:15Like, they're all the same size.

00:41:16He did that so quickly.

00:41:17I never have seen a group of recruits more excited for knife cuts.

00:41:20It's almost as if they're watching Ryan Lochte win a gold medal again.

00:41:24Y'all, look at the technique!

00:41:26Oh!

00:41:28I mean, it's unhinged.

00:41:30Wow.

00:41:31Guys, we're coming up on 15 minutes.

00:41:34Halfway dinner!

00:41:3515 minutes, thank you!

00:41:36You feeling you can finish this dish in 15 minutes?

00:41:39Oh, hell yeah, I can.

00:41:40Okay.

00:41:41Okay, he got it.

00:41:42Boom!

00:41:43And what is this we're doing here?

00:41:44I'm doing haddock.

00:41:45Haddock, okay.

00:41:46I think I'm qualified to be a judge not only because I've been there and done that.

00:41:49My cooking skills have now elevated from worst to kind of bad.

00:41:53And I haven't even eaten in 24 hours, so my taste buds are wide open, ready for food.

00:41:58I do applaud the non-hesitancy of your work.

00:42:01You're really focused.

00:42:02You're not spacing out.

00:42:03I do this for a living, you know what I mean?

00:42:05I love it.

00:42:06Jeff's energy is like a hummingbird that just slugged down a bunch of caffeine.

00:42:10And Chef Tiffany, she's like on a dock, sipping wine.

00:42:13Different styles, different strategy, but I'm excited because these are professional chefs,

00:42:18and they're going to deliver something awesome.

00:42:19From applause, how many of you are feeling Jeff so far?

00:42:22Woo-hoo!

00:42:23Good job!

00:42:24Yeah!

00:42:25How about Chef Tiffany?

00:42:30I mean, what is she doing over there that's so impressive?

00:42:33They're hooting and hollering for Tiffany.

00:42:35Sorry I'm not using headache.

00:42:36Is the applause for her throwing you off at all?

00:42:39I'm just curious as to what she's doing.

00:42:41This is a competition.

00:42:42I need to beat Tiffany not only at the food, but I've got to try to win over these recruits.

00:42:46I want them to want me.

00:42:48All she's doing is pouring things into a blender.

00:42:51How do I compete with that?

00:42:52Tiffany, I respect you, and I'm very honored to be cooking alongside you.

00:42:57Thank you, Chef.

00:42:58Now you must die.

00:43:04How was that?

00:43:05You can do it!

00:43:06Got to try to win over these recruits, and I got to give them a little showboat.

00:43:10A little pizzazz.

00:43:11Hey, watch this.

00:43:12Oh, look at him.

00:43:13Look at him.

00:43:14Look at him.

00:43:15Oh!

00:43:16Come on, Chef.

00:43:17Try it again.

00:43:18Try it again.

00:43:19Try it again.

00:43:20Try it again.

00:43:21Try it again.

00:43:22It's not the Tiffany show.

00:43:27Put a piece of fish in a pan.

00:43:28Five minutes left.

00:43:29It's the home stretch.

00:43:30Who's going to take it, Chef Jeff or Chef Tiffany?

00:43:32We don't know.

00:43:33I think right now it's neck and neck.

00:43:35Yeah, boys!

00:43:37Do you see the angles?

00:43:38She's going on the bias.

00:43:40He knew the term bias.

00:43:41That's a sleeper move.

00:43:42That's a gay move.

00:43:44That's how you cut a gown, honey, on the bias.

00:43:47Tiffany, excuse me.

00:43:49Did you just do a little dance?

00:43:51So I'm thinking through sort of all of the elements of the plate.

00:43:54I think I have time for one more thing.

00:43:58Beverly used the chorizo as her only point of flavor.

00:44:01Chorizo.

00:44:02Oh, she brought the chorizo.

00:44:05I am using the chorizo to give different flavors, textures.

00:44:09What was that?

00:44:10Chef!

00:44:11I'm making chorizo breadcrum.

00:44:12Chorizo breadcrum.

00:44:14I had a little extra time, so, you know, I'm...

00:44:19One minute.

00:44:20One minute.

00:44:21One minute.

00:44:22One minute.

00:44:23Fully plated.

00:44:24Ready for me to eat.

00:44:29Showing up and showing out.

00:44:31You got to taste everything because this is a competition.

00:44:34And I want to win this.

00:44:35What are you trying to say?

00:44:37Run, Chef!

00:44:38Run!

00:44:39What's he getting?

00:44:40He's getting the herbs?

00:44:41I know exactly what he needs.

00:44:42Give it a little pizzazz and a little zip.

00:44:44He's behind you.

00:44:45Hey!

00:44:46Cilantro.

00:44:47A fat sack of cilantro.

00:44:49I love cilantro.

00:44:50This is a Michelin-starred breakfast hash.

00:44:53And using pretty much every ingredient that Beverly used.

00:44:57I always hated cutting these.

00:44:59I know.

00:45:00Ten.

00:45:01Nine.

00:45:02Eight.

00:45:03Seven.

00:45:04Six.

00:45:05Five.

00:45:06Four.

00:45:07Three.

00:45:08Two.

00:45:09One.

00:45:10Hands up!

00:45:11And that is how it's done.

00:45:15Oh, that's beautiful.

00:45:16Beautiful.

00:45:17What a peanut gallery up there.

00:45:19Wow.

00:45:20All right, chefs.

00:45:21You've had 30 minutes to recreate Beverly's dish.

00:45:24Sorry.

00:45:25Sorry.

00:45:26Let's see whose dish I like the best.

00:45:29Let's start with Jeff's dish.

00:45:32This is a sweet potato and chorizo summer hash topped with a farm-fresh sunny-side-up egg.

00:45:38I love what you did with the flavor.

00:45:40I love the spicy, yet sweetness.

00:45:43I like the egg on top, like a little egg top hat.

00:45:45I will say this.

00:45:46Mmm.

00:45:47Maybe a little crunch.

00:45:48Okay.

00:45:49But I love it.

00:45:50Mmm.

00:45:51Very nice, chef.

00:45:52Great job.

00:45:53All right, let's move on to Tiffany's dish.

00:45:55So we wanted to present you with a spring hash.

00:45:59Oh, I see him puffing up.

00:46:01He's beating up her dish.

00:46:03Hold on.

00:46:04Hold on.

00:46:05Oh, yeah, anaphylactic shock.

00:46:06Pause.

00:46:07Moment of silence.

00:46:08I don't like when fish tastes like fish.

00:46:11Mmm.

00:46:12It doesn't.

00:46:13It took in the flavors that you provided.

00:46:14I do like the chorizo panko.

00:46:15I'm a huge panko crusted fan.

00:46:17I think what you did with all of the ingredients is great.

00:46:20Yours, you could see on a menu at a fine dining restaurant, I would think.

00:46:23Fine dining hash.

00:46:24With that said, the winner today is Chef Tiffany.

00:46:33Absolutely delicious.

00:46:34Beat it long.

00:46:35Well, I just wanted to say get used to it, Jeff.

00:46:39Oh!

00:46:40Chef Tiffany, because you won, you get to decide your dream team.

00:46:45So much pressure.

00:46:46Recruits, chefs, I think my work here is done.

00:46:49I'm the reality Bobby Flay.

00:46:50Where's my own show?

00:46:51Sign me up.

00:46:52Guys, good luck.

00:46:53Once in red, always in red.

00:46:56So, the first recruit that I choose for the red team is Reza.

00:47:03Woo-hoo!

00:47:04Yes!

00:47:05Stay there, Reza!

00:47:07I got so excited!

00:47:09Your man gets picked first.

00:47:11Not second.

00:47:12Not last.

00:47:13First!

00:47:14I need to put that in a resume somewhere.

00:47:17I felt like I won!

00:47:18Not first picked a lot in school.

00:47:20Says the loser.

00:47:21Oh, it's on.

00:47:22Also on the red team is Val!

00:47:27Woo!

00:47:28Manila!

00:47:30Woo!

00:47:31I'm trying to manifest me on a red team.

00:47:33I got red vibes, can you not tell?

00:47:36Romeo!

00:47:37Oh!

00:47:38And you already have the red on!

00:47:41Chef Tiffany, I'm your guy.

00:47:43And the fighter recruit on the red team is Amara.

00:47:50I know that she has a tough hand.

00:47:52Sometimes you need that tough love to become a winner.

00:47:55And I'm here to win.

00:47:56I can only have five, but I love you all.

00:47:59Yeah, we feel it.

00:48:01My chicken wasn't that bad.

00:48:02Red team, come and get your apron.

00:48:05Red team.

00:48:07Ah!

00:48:08Welcome to the red team.

00:48:09Thank you, Chef.

00:48:10Won't let you down, Coach.

00:48:12That means Ryan, CT, Beverly, Julie, and of course, Lisa.

00:48:19You're in the big, bad blues.

00:48:21That's right.

00:48:22I'm just really happy to have been chosen at all.

00:48:26Bad news, booze.

00:48:27That was all you, bad boy.

00:48:28Sorry.

00:48:29I know your dish lost twice.

00:48:31Welcome, welcome.

00:48:33Champions, gold medalists, reality, legends.

00:48:37Bring it on.

00:48:38I don't need first pick.

00:48:39I will train this team into champions, into thoroughbreds, the old-fashioned way.

00:48:46It's good quality instruction.

00:48:48It's on, Tiffany.

00:48:49It's on.

00:48:50Now that we have our teams, the real work begins.

00:48:54And we're gonna turn up the heat for your first main dish demo.

00:48:58All right, blue team, come on down to my master class.

00:49:01Red team, let's go.

00:49:03Let's do this.

00:49:05What I'm gonna make for you today is my peri-peri chicken with peri-peri pearl couscous and mushy minty peas.

00:49:12Peri-peri South African, very spicy grilled chicken.

00:49:15I'm scared of spices.

00:49:18Today, I'm gonna show you how to make chicken peri-peri with an Israeli couscous salad and Brussels sprouts.

00:49:24Yeah!

00:49:25I love spicy.

00:49:26Your man is spicy.

00:49:28First, we must roast a blend of chilis to make our sauce.

00:49:31Peri-peri uses bell pepper, Fresno chili, habanero, Thai chili peppers, onions, garlic.

00:49:37Now, in order to make things brown, we need fat.

00:49:40So I'm gonna add in some olive oil.

00:49:41Goes in the oven.

00:49:42About 15 minutes.

00:49:43We're gonna build the sauce.

00:49:45Red bell peppers.

00:49:46Onion.

00:49:47There's two ends, right?

00:49:48You have the hairy end and the stem end.

00:49:49Is this true that if you keep the hairy end on, it won't make you cry as much?

00:49:53Uh, no.

00:49:55Onion.

00:49:56Thai chilis.

00:49:57Real spicy.

00:49:58Garlic.

00:49:59Slice this root end off.

00:50:00Little tap.

00:50:01Now we grab that little pointer end, and it comes off.

00:50:03That was ten times easier than what the hell I was doing.

00:50:06Some oil.

00:50:07Couple pinches of salt.

00:50:08It's going in the oven.

00:50:09425.

00:50:1010 minutes.

00:50:11Next, we're gonna be breaking down a whole chicken.

00:50:13How many pieces are on a chicken?

00:50:154.

00:50:165.

00:50:177.

00:50:186-piece chicken nugget.

00:50:198 pieces.

00:50:20What is the pieces on a chicken?

00:50:21The thighs.

00:50:22Right here.

00:50:23The wings.

00:50:24Wings.

00:50:25The breasts.

00:50:26And what else?

00:50:27The little booty.

00:50:28The drumstick.

00:50:29The leg.

00:50:30We are going to take off the thighs.

00:50:32Make one slit following the bone.

00:50:34Now, you're going to crack the bone.

00:50:36Oh, my goodness.

00:50:37Comes right off.

00:50:38Two pieces or one piece?

00:50:39Two.

00:50:40Two.

00:50:41Thigh and the leg.

00:50:43And the calves.

00:50:44The breast bone.

00:50:45Give it a little thwack with the heaviest part of your knife.

00:50:48And then, go ahead and use your shears.

00:50:49Just because I want that skin on there.

00:50:51A nice clean breast.

00:50:52Chicken is now ready to be seasoned.

00:50:55We're gonna start with our leg and thigh.

00:50:56Get that nicely browned.

00:50:57So now, our peppers are done.

00:50:59Get the sauce going.

00:51:00I'm gonna add in a little vinegar.

00:51:02Paprika.

00:51:03Just gonna blend all this now.

00:51:05Just want all those flavors to come together.

00:51:08What should it taste like?

00:51:09Come on up.

00:51:10Can I taste it?

00:51:11Sure.

00:51:12Whoo!

00:51:13Whoo!

00:51:14Ooh!

00:51:15It's quite spicy.

00:51:16Now, grilling.

00:51:17The chicken.

00:51:18This is more for the look, for the color, for the...

00:51:19No, it's for the flavor.

00:51:20I need that little char.

00:51:22And I'm gonna brush some sauce on the skin.

00:51:24I'm not gonna cook this all the way here.

00:51:26It's almost impossible.

00:51:27It won't cook all the way.

00:51:28Now, they're ready to go in the oven.

00:51:29About 10 minutes.

00:51:30Now, we got sauce.

00:51:31Reserve this for brushing.

00:51:32We have our chicken.

00:51:33Zip it up.

00:51:34Massage it.

00:51:35To help try to mimic an overnight marination,

00:51:38or even a several-hour marination.

00:51:40Coat the bottom of the pan so it doesn't stick.

00:51:42Skin side up.

00:51:43Into the oven.

00:51:44425, 15 minutes.

00:51:45Next, we're gonna do the couscous.

00:51:47Toast it.

00:51:48The toasting brings about nuttiness.

00:51:50I add in my water.

00:51:51And I'm gonna put a lid on.

00:51:53Let that do its name.

00:51:54About 10 minutes.

00:51:55So we are going to saute all our vegetables for our couscous.

00:51:58Onions.

00:51:59Peppers.

00:52:00Turmeric.

00:52:01Good old chicken stock, which we're gonna bring to a simmer.

00:52:03This is gonna help us cook that couscous nice and fast.

00:52:05Add our couscous.

00:52:06Pour this in hot stock.

00:52:08We'll expedite the process rather than putting cold stock.

00:52:11Put this on.

00:52:12It traps more heat.

00:52:13Lightly simmer 12 minutes.

00:52:14Once that starts to boil, then turn it down and cap it.

00:52:17Yep.

00:52:18You never want to cap something at a full boil.

00:52:19Because if we boil it, what's gonna happen to that pearl couscous?

00:52:22It's just gonna like turn a mush, right?

00:52:24But gently, it infuses all that flavor.

00:52:26So then, we're gonna make a vinaigrette for my couscous.

00:52:29Lemon.

00:52:30Garlic.

00:52:31Red wine vinegar.

00:52:32A little bit of sugar.

00:52:33Olive oil.

00:52:34Oh, that's a lot of oil.

00:52:35Now, our couscous is ready.

00:52:36I'm gonna add in my cucumber.

00:52:38Tomatoes in my vinaigrette.

00:52:39Basil.

00:52:40Deal.

00:52:41How delicious is that look?

00:52:42Now let's make some mushy peas.

00:52:44Two tablespoons of butter.

00:52:45Half the peas.

00:52:46Mush half of them.

00:52:47Half half whole.

00:52:48So you get the duality of pea, if you will.

00:52:52Mush it up.

00:52:53Now it's ready for our herbs.

00:52:55Parsley, the mint.

00:52:56This is good to go.

00:52:57All right.

00:52:58Brussels.

00:52:59Anybody ever heard of blanching?

00:53:00Yes.

00:53:01She's my favorite golden girl.

00:53:02Blanching means to put it in boiling water.

00:53:04And then I take it out and I put it in ice water.

00:53:07We blanch vegetables to keep them green.

00:53:09What if you didn't do that?

00:53:11It would be brown.

00:53:12We don't want brown.

00:53:13Okay.

00:53:14Now, my Brussels are done.

00:53:15I'm gonna grab my chicken.

00:53:16We're gonna get it on the grill.

00:53:17We want to render the skin.

00:53:18Hot and hectic.

00:53:19And no glass of wine in sight.

00:53:22Damn that chicken with that peri-peri sauce.

00:53:25We need to be at about 160.

00:53:27Everything's good to go.

00:53:29I'm looking for 165.

00:53:31We're good to go here.

00:53:33Let's play.

00:53:34Couscous.

00:53:35Brussels.

00:53:36Chicken.

00:53:37We're gonna put on the plate a dark and a white meat.

00:53:38Mushy peas.

00:53:39Our couscous.

00:53:40Our chicken.

00:53:41Look at that.

00:53:42Boom.

00:53:43All right.

00:53:44Let's go.

00:53:45Mmm, mmm, mmm.

00:53:46These are probably the best peas I've ever had.

00:53:48Oh, my goodness.

00:53:49So you're gonna have 60 minutes to replicate my peri-peri chicken.

00:53:53One dark and one white.

00:53:54All right.

00:53:55My peri-peri couscous and my mushy minty peas.

00:53:58Your 60 minutes starts now.

00:54:00Let's go.

00:54:01Oh, my God.

00:54:02Oh, my God.

00:54:03Oh, my God.

00:54:04Oh, my God.

00:54:05Oh, my God.

00:54:06You have to be cutting in 30 seconds.

00:54:08Oh.

00:54:09This is a very good first challenge because it sets the stage of what to expect.

00:54:13I just don't think they were expecting to do a whole chicken immediately.

00:54:17No raw chicken today, baby.

00:54:19No raw chicken.

00:54:20You gotta hear it pop.

00:54:21Cracky.

00:54:22Boom.

00:54:23I'm sorry, little chicken.

00:54:25Girl, my chicken needs to shave her legs.

00:54:30Salmonella coming at you.

00:54:32I need a bin.

00:54:34I'm dropping everything.

00:54:37I wanna help you.

00:54:38What's the opposite of a dream team?

00:54:40One might ask.

00:54:41We are the underdogs of boot camp.

00:54:44I'm stuck.

00:54:45I'm stuck.

00:54:46You're stuck?

00:54:47Yeah.

00:54:48What are you stuck with?

00:54:49I don't know what to do next.

00:54:50You got a chicken.

00:54:51Oh, .

00:54:52Bev?

00:54:53Yeah?

00:54:54How we doing?

00:54:55I don't know.

00:54:56How the...

00:54:57Hey, CT.

00:54:58Yes, up.

00:54:59How the heck do you cut this thing?

00:55:00Let's just throw them right in the deep end without swimmies.

00:55:02Oh, so nerve wracking.

00:55:04And the deep end is full.

00:55:06It's not even water.

00:55:07It's like a viscous liquid, like tar.

00:55:10Tar pits.

00:55:11Think tar pits and mammoths.

00:55:13Oh.

00:55:14You know I gotta eat this.

00:55:16It's all fun and games till I die.

00:55:18Hello.

00:55:19And they're just, they're drowning.

00:55:2345 minutes left.

00:55:24Let's go.

00:55:2545 minutes left.

00:55:26The blue team is just a nice collection of

00:55:31bad cooks that need my help.

00:55:34CT, how we doing, boss?

00:55:36I'm doing all right, chef.

00:55:37CT could not be more excited to rip apart this chicken.

00:55:42I'm from Boston.

00:55:43We're born with knives.

00:55:44Whether or not it's done well or accurately,

00:55:48but it's done in seconds.

00:55:50Look at the alligator.

00:55:52Look at CT.

00:55:53That was quick.

00:55:54I learned from the best, chef.

00:55:57Meanwhile, Beverly is holding the chicken in one hand

00:56:00and like organizing her station with the other hand.

00:56:03Downtown Julie Brown sits there with the blankest stare

00:56:06I've ever seen at boot camp.

00:56:09We're cooking chicken.

00:56:10Nope, flip it over.

00:56:11Okay.

00:56:12Grab the leg.

00:56:13Okay, knock towards you.

00:56:14Turn your knife.

00:56:15Lisa Barlow.

00:56:16She's requiring a ton of my energy.

00:56:18Give it up.

00:56:19Yeah, pop.

00:56:20It hurts.

00:56:21It hurts.

00:56:22It hurts.

00:56:23It hurts you or the chicken?

00:56:24Me.

00:56:25Oh, cooking is stressful.

00:56:26Brian Lochte.

00:56:27He might be the slowest one of the bunch.

00:56:29This might be the first time he loses a race.

00:56:32How y'all doing over here?

00:56:33I don't know.

00:56:34Look at me.

00:56:35I'm about to eat my nails.

00:56:36Blender.

00:56:37Where the is the blender?

00:56:39My brain is scattered.

00:56:40I am so lost.

00:56:43Where's the chicken?

00:56:44Where's the bucket?

00:56:45Where's the brown sugar?

00:56:47Where's the vinaigrette go?

00:56:48Now I have to make the sauce from scratch, but I'm stressing.

00:56:51How do I put this in there?

00:56:53Come on.

00:56:54Oh.

00:56:55I don't know elementary things.

00:56:57I'm overthinking it.

00:56:58I should have paid attention how she got this stuff in there more efficiently.

00:57:02Cooking thing is hard.

00:57:04Val is overwhelmed.

00:57:06You put paprika and cayenne?

00:57:07Yeah.

00:57:08Okay, great.

00:57:09A little bit of olive oil?

00:57:10Yeah.

00:57:11So then I put everything in the blender.

00:57:13Oh!

00:57:15I've watched this show.

00:57:21Seeing that happen to someone, I'm like, that is 101.

00:57:24And to be the guy that does that was hilarious if it wasn't so sad.

00:57:29Yo.

00:57:30Very nice.

00:57:32It's time for the sauce.

00:57:33Let's bring on these vegetables.

00:57:35Let's turn them into a liquid.

00:57:37All right.

00:57:38Peri-peri sauce.

00:57:39Coming up.

00:57:40You have to turn it on.

00:57:53Taste this.

00:57:59At first the sauce tastes right, but then the spice hits me.

00:58:05Chef Tiffany says she likes spice, so hopefully she will like this.

00:58:10All right.

00:58:11I can use a little more salt.

00:58:12Chef, I can't find a yellow pepper.

00:58:14There is no yellow pepper.

00:58:16Oh, yellow onion.

00:58:17My bad.

00:58:18Feel like I'm back in school.

00:58:19I got two things with me.

00:58:20I got my notebook and, uh, zero clue.

00:58:22Did I make enough?

00:58:24Doesn't seem like it's enough.

00:58:26I have to try to match Chef Jeff's dish perfectly, otherwise I can go home.

00:58:31And I don't know where I went wrong.

00:58:32CT, where's your vegetables for the marinade?

00:58:35They're in the oven.

00:58:36The vegetables that are in the oven.

00:58:39Going to the marinade.

00:58:41Of course.

00:58:42My dumb ass.

00:58:45There we go.

00:58:46We're back on track.

00:58:47I still have a chance.

00:58:48Let's go.

00:58:49Oh, there it is.

00:58:50There it is.

00:58:5125 minutes!

00:58:52Oh, my.

00:58:53Woo!

00:58:54Don't lose my chicken.

00:58:56And they got oil.

00:58:57I don't know what's going on, but it's not getting too, um, oh no.

00:59:01My chicken's on top right here.

00:59:04Don't touch my .

00:59:06Where is the mint?

00:59:08I bring my entourage everywhere I go, even boot camp.

00:59:11I mean, look at this.

00:59:12Behind you, behind you.

00:59:13I'm missing a lot.

00:59:14I'm missing a lot right now.

00:59:15I look down, I see Lisa Barlow with wardrobe attached to her like a lamprey to a shark.

00:59:20That's the power of a real housewife.

00:59:22Breathe, breathe, breathe.

00:59:23Take a deep breath.

00:59:24You know this is, like, the first thing I've, like, ever cooked in my life.

00:59:26I can tell.

00:59:27That's why you're here.

00:59:28You have this butter cooking right here.

00:59:29You've got to get your peas in here.

00:59:30Okay.

00:59:31Where's my peas?

00:59:32Oh, here.

00:59:33You're just cooking butter.

00:59:34Minty, mushy peas.

00:59:35Like, who wants anything mushy?

00:59:37I mean, this is as bad as the other M-word.

00:59:40Hoist.

00:59:41If you need your chef's knife, go wash one right there.

00:59:43Okay.

00:59:44Got it.

00:59:45I would, I'd keep an eye on those peas, too.

00:59:46Okay.

00:59:47Do not cook your peas long.

00:59:48They just need a little love.

00:59:49Squeeze that lemon.

00:59:50Yes!

00:59:51Ah!

00:59:52Everyone has their chicken in the oven, except for me.

00:59:57I am falling behind.

00:59:59Half of that.

01:00:00Let's go, Ryan.

01:00:01Just, you know what, at this time, Ryan, just pour that on the chicken.

01:00:04There's no time.

01:00:05Every, you got to get it in there.

01:00:07Woo!

01:00:08You know, I'm an athlete, so I never throw in the towel.

01:00:11From the top, Ryan.

01:00:12Like, I broke my very first world record on a fractured foot.

01:00:16And I just had surgery on my knee two months ago, but I'm ready to cook.

01:00:21Ooh, couscous.

01:00:22I totally forgot about the couscous.

01:00:23The couscous about to go in.

01:00:25You know, I'm Middle Eastern.

01:00:26I'm Jewish.

01:00:27This about to happen.

01:00:29This is my people right here.

01:00:31You got to brown that thing first.

01:00:33Then I'll get to the vinaigrette.

01:00:34The vinaigrette seems like the easiest part.

01:00:36Let's get that vinaigrette done so we can move on.

01:00:39Three quarters of a cup of olive oil.

01:00:41I've got the exact amount on a sheet here, so I'm not tripping.

01:00:46You try your vinaigrette?

01:00:47I have not.

01:00:51What do you think, Chef?

01:00:53Taste it.

01:00:54You're going to see it's a little bitter.

01:00:56Ooh, that's a lot.

01:00:57You're right.

01:00:58So let's add more vinegar.

01:00:59Did you put the lemon juice?

01:01:00No.

01:01:01Oh.

01:01:02There we go.

01:01:03What are you thinking, Reza?

01:01:04Like, I slip on the vinaigrette, and then I pour the entire batch of vinaigrette into

01:01:12the couscous.

01:01:13What the F?

01:01:14Oh, you got way too much.

01:01:15It looks like soup with a little bit of couscous floating around.

01:01:20I ended up adding the entire dressing recipe to my , which was not the business.

01:01:27They take my Middle Eastern card away from me.

01:01:30Like, I don't have time to cook more couscous.

01:01:33Let me just strain and drain.

01:01:35And hopefully, it'll just be nice and coated, and it'll be good to go.

01:01:40Oh, God.

01:01:42I am actually trying to do the couscous, if I can.

01:01:47It's time to start the couscous.

01:01:49But, oh, no.

01:01:50Oh, gone blank again.

01:01:52What is it with me?

01:01:54Chef, I don't know what happened.

01:01:56What goes in the couscous to make it taste good?

01:01:58What's missing from yours?

01:01:59I don't know.

01:02:00The turmeric you put in?

01:02:01I put it.

01:02:02Crust red chilies?

01:02:03Butter?

01:02:04Yes.

01:02:05Sometimes a tab of butter and some salt is what you need at the end.

01:02:08I stay calm, just relax into it, and have faith in the recipe.

01:02:13It should work out fine.

01:02:15Oh, oh, oh, oh, oh, I burnt the couscous.

01:02:19It looks like it's all stuck together.

01:02:23Behind you, behind you, behind you.

01:02:26Instead of starting all over again from scratch, I just go and get a new pan, put some chicken stock in the bottom of the pan, and transfer my couscous.

01:02:35And it looks like nothing ever happened.

01:02:37No one knows.

01:02:39It's a mystery.

01:02:41I don't know what happened.

01:02:43Now it's time to cut your tomatoes, your cucumbers, your parsley.

01:02:47All of that should be done.

01:02:48We gotta go.

01:02:49Y'all know it's a little bit hard when you got these long nails.

01:02:51I'm just taking it a little bit slower, but I'm gonna blame it on the nails.

01:02:56It's hard to cut with my nails.

01:02:58That's what it is, it's the nails.

01:03:00Now I need to, um, I forgot what I gotta do with this.

01:03:03Um, boil it, boil it, boil it, boil it, boil it, boil it.

01:03:06So it's time to do a Brussels sprouts, and I just looked at Reza through all his Brussels sprouts inside the boiling pot.

01:03:13So I said, well, if you did it, I'm gonna do it too.

01:03:16Oh, crap.

01:03:18Whoops!

01:03:19Sorry.

01:03:20And I'm just mixing it all up in there.

01:03:22By the way, I threw my sprouts in there with yours, huh?

01:03:24That's why they're raw.

01:03:26So annoying.

01:03:27But how am I gonna get mad at her?

01:03:29Have you seen Amara?

01:03:31She talks, and my face, the smile just comes on.

01:03:34So how do y'all know whose Brussels is cooked and not cooked?

01:03:36We don't.

01:03:37We don't.

01:03:38Amara just cooks like a tornado is coming through.

01:03:48Like, one's gonna be crunchy, one's gonna be soft, and it's probably gonna end up being on the same plate.

01:03:53I hope I don't get a mushy one.

01:03:56I don't have a thermometer.

01:03:58Uh, ooh, they're over there.

01:04:01I don't have a thermometer.

01:04:03I don't like chicken because I'm afraid of it because I don't know if it's cooked.

01:04:06My chicken is not.

01:04:08I'm at 106.

01:04:10Check the other one.

01:04:11For an instant thermometer, it is not instant.

01:04:13It's like three minutes later.

01:04:15I'm at 138 and rising.

01:04:18Put it back in the oven or just try to char it.

01:04:20I don't know if we're gonna have time for that.

01:04:22Go to the last possible minute.

01:04:23You do not mess around with chicken.

01:04:26Give me the prettiest piece.

01:04:27I'll be fair.

01:04:28Don't worry.

01:04:29This is pretty.

01:04:30I think I made this too thick.

01:04:31But you're probably gonna need the smaller one because of the cook time.

01:04:34Right.

01:04:35How do you make a vinaigrette?

01:04:37What do you make?

01:04:38I need the whisk.

01:04:39Right there.

01:04:40I got to impress Chef Tiffany.

01:04:41No salt and pepper yet.

01:04:42Pepper makes everything better.

01:04:44Whoa!

01:04:45It's a peppery.

01:04:46Come on.

01:04:47Romeo loves black pepper.

01:04:48And I'm like, black pepper is not the king of kings.

01:04:51It is not it.

01:04:52Um.

01:04:53Not bad.

01:04:54You said not bad before you even tasted it.

01:04:56Romeo, Romeo.

01:04:57Romeo is struggling.

01:04:59Oh my goodness.

01:05:00So many questions.

01:05:01Can I start the sprouts?

01:05:02Tap water good.

01:05:03What do I do with my cuckoose?

01:05:05Neutral oil for the salad.

01:05:07You already made your vinaigrette.

01:05:08Cuckoose.

01:05:09Pearl cuckoose.

01:05:10You already made that.

01:05:11Oh, that's where it at?

01:05:12So what do we do with the brussels?

01:05:13And also Romeo's moving like crazy because now he's behind.

01:05:16Five minutes.

01:05:17What?

01:05:18Oh, .

01:05:19I'm okay.

01:05:20Do you like how it tastes?

01:05:21Yeah.

01:05:22Okay, then leave it alone.

01:05:23Okay.

01:05:24Let's plate.

01:05:25Couscous salad.

01:05:26All right, now let me plate.

01:05:27It's crunch time, okay?

01:05:28I'm not a professional at doing this, but I think I'm doing pretty decent.

01:05:33Oh.

01:05:36Are you serious?

01:05:41I dropped the chicken?

01:05:43No.

01:05:44It's delicious.

01:05:46I burnt my fingers trying to grab the chicken because I'm pressed for time.

01:05:51And this is terrible.

01:05:52If I'm being honest, I'm about to just pack my bags right now.

01:05:55Dang.

01:05:56Just use the leg and thigh.

01:06:00You already got two pieces on there.

01:06:02That's why we always make one extra.

01:06:04We have 90 seconds.

01:06:0690 seconds.

01:06:07Ah!

01:06:08Hey, let's go!

01:06:10All right, let's go.

01:06:12152.

01:06:13154.

01:06:14160!

01:06:15Woo!

01:06:16Seconds winding down, I pull out my chicken, I check the temperature.

01:06:24If I serve Chef Jeff undercooked chicken, we won't be having Chef Jeff on this show anymore.

01:06:30He will be in the hospital sick.

01:06:32Oh.

01:06:33112, 114.

01:06:35It is not going up.

01:06:37I am clocked.

01:06:39Can we use the leg instead of the breast?

01:06:41You can use whatever you want.

01:06:42166.

01:06:43My competitive nature comes out, I'll do anything to put a damn piece of chicken on my plate.

01:06:52Hey, do you have another chicken I can borrow?

01:06:54What do you need, brother?

01:06:55Another chicken?

01:06:56All right, 10.

01:06:57I got one here if you really need it.

01:06:58Yes.

01:06:59Ryan, get them both on there.

01:07:00No.

01:07:01Ryan, get them on the plate.

01:07:02Five.

01:07:03Five.

01:07:04Four.

01:07:05Three.

01:07:06Two.

01:07:07One.

01:07:08Time to go!

01:07:09Woo!

01:07:10Woo-hoo!

01:07:11He stole my chicken, Chef.

01:07:13Oh, my God.

01:07:14Teamwork.

01:07:15Ta-da!

01:07:16That's really pretty.

01:07:17If I'm being honest right now, I'm feeling pretty good about my dish because I completed it.

01:07:23There's something obviously missing off of my plate.

01:07:26All right, let's go taste some peri-peri chicken, shall we?

01:07:28Let's do it!

01:07:29Okay, blue team, let's see how you did.

01:07:32Lisa, you are up first.

01:07:33Walking up to Jeff with my plate, I'm nervous.

01:07:36Like, I hope he cuts the part of the chicken that's cooked.

01:07:39Okay.

01:07:40Let's start with the good.

01:07:41Your couscous is cooked perfectly.

01:07:44Your peas, you got all the herbs in there, but needs more salt.

01:07:47Okay.

01:07:48Salt gets a bad rap, you die without salt, and you will die in this competition without salt.

01:07:52Very important.

01:07:53Your marinade is really nice.

01:07:55I think you did a good job of getting all the ingredients in there.

01:07:58It's a balance.

01:07:59You just undercooked the chicken.

01:08:00Okay.

01:08:01But not bad.

01:08:02Yay!

01:08:03Thanks for being a great teacher.

01:08:04Great.

01:08:05Yay!

01:08:06Here, wait, no, no.

01:08:07You gotta come take your dish.

01:08:08There's no bussers.

01:08:09I mean, I do live in Salt Lake City.

01:08:10Maybe I should start my own line of salt.

01:08:12Jeff would probably go through the whole lake in, like, five dishes.

01:08:16Beverly!

01:08:18Your couscous is luxurious because there's fat in there and it's well seasoned.

01:08:22Your peas are bright and herby.

01:08:24Did you choose to plate the chicken, kind of upside down style?

01:08:27You've made the skin nice and beautifully charred.

01:08:29You could have plated it nicer by showing me that wonderful charred skin.

01:08:33Got it.

01:08:34But you hit all the notes.

01:08:35What's the percentage of meals you cook at home versus ordering out?

01:08:38Like, 2%?

01:08:39All right.

01:08:40Well, you gotta start doing that because you're good.

01:08:42You got it in ya.

01:08:43Yay!

01:08:44Beverly!

01:08:45You make me cry.

01:08:46I know.

01:08:47I'm feeling shook.

01:08:50This is the very first time I have ever been complimented on my cooking.

01:08:55Like, what?

01:08:56DTJB.

01:08:57Woo!

01:08:58Diablo!

01:08:59That stands for Downtown Julie Brown for all those paying attention at home.

01:09:03Look at this avant-garde plating.

01:09:05Let's start with the chicken.

01:09:06You got a great bubbly crispy char on both pieces.

01:09:10The breast is perfectly cooked.

01:09:11Okay.

01:09:12The thigh itself not as cooked, but I had a bite of the cooked part really good.

01:09:16And your couscous is excellent.

01:09:18I think it's just like a burst of flavor.

01:09:20And you got your herbs and your peas.

01:09:22And I did it all without a glass of wine.

01:09:23Well, there you go.

01:09:24Thank you, Julie.

01:09:25I cooked a chick.

01:09:28Chicken thief.

01:09:29Get down here.

01:09:32All right.

01:09:33I understand I'd rather give you some chicken on the plate than raw chicken.

01:09:35And that was just time management.

01:09:37But let's taste the components that you did make on your dish.

01:09:40I did it.

01:09:41It's a shame.

01:09:42Because these are, like, the peas are really good.

01:09:44Really bright.

01:09:45Like, you seasoned them well.

01:09:46You nailed the couscous.

01:09:48You just didn't nail the chicken.

01:09:49Yeah.

01:09:50All right.

01:09:51Get that stolen chicken out of my face.

01:09:52T.T.

01:09:53Let's do it.

01:09:54Here you go, chef.

01:09:55Right there.

01:09:56Whoa, a little schmear.

01:09:57Chicken's very nicely cooked.

01:09:58Good charred skin.

01:09:59Great juicy meat.

01:10:00But could have used some more salt on there, believe it or not.

01:10:03Really?

01:10:04It's crazy.

01:10:05Couscous is very nicely cooked.

01:10:07Could have used salt.

01:10:09A little salt in there.

01:10:10Your peas are perfect.

01:10:12You got it in you, man.

01:10:14Reza, you're up first.

01:10:19Chicken is cooked and seasoned nicely.

01:10:21A touch more salt would be great, but it's still very good because of that sauce that's on there.

01:10:25But next time, get that skin golden brown crispy.

01:10:29The couscous salad is where you shine here.

01:10:31It has a great amount of acidity, brown sugar.

01:10:35The Brussels sprouts are also cooked through and still held their shape.

01:10:40Thanks, Reza.

01:10:41Thank you, chef.

01:10:42Amara, you're up next.

01:10:43I feel like I'm in elementary school.

01:10:45It's because she's wearing flats.

01:10:47It's the flats.

01:10:48It's the flats.

01:10:49First, chicken-wise, the chicken is juicy.

01:10:52It is seasoned.

01:10:53I would love a little more char on the leg.

01:10:56I think your Brussels sprouts, on the other hand,

01:10:59they're blanched right, but they could have taken a little more seasoning.

01:11:02Your couscous, you toasted it properly.

01:11:04Your vinaigrette is nice.

01:11:06All right, thank you.

01:11:08Val, come on up.

01:11:14Oh, wow.

01:11:15Thank you so much for your guidance.

01:11:18Your couscous, you don't want to have clumps.

01:11:21But the flavor of your vinaigrette is very nice.

01:11:24I taste the herbs.

01:11:25I like the basil.

01:11:26Your Brussels just could have taken a little bit more time in the water.

01:11:29It does have flavor.

01:11:30It's seasoned.

01:11:31And the chicken is properly cooked.

01:11:33But you have a little too much salt in your puri-puri.

01:11:36Okay?

01:11:37Yep.

01:11:38Thank you so much.

01:11:39Manila, come on up.

01:11:40Don't drop me.

01:11:41Oh, hey.

01:11:42Oh, hey.

01:11:43Get on.

01:11:44Here you go, chef.

01:11:45I love.

01:11:46Brussels are cooked.

01:11:47They did need a little bit more salt, though.

01:11:49Your couscous is probably my favorite thing on the plate.

01:11:52There's a lot of flavor within the couscous.

01:11:55The chicken is seasoned well, but you got a little extra char on that chicken's skin,

01:12:00so you want to control the fire.

01:12:02But I think overall, if this is the first time you've ever cooked all of these components,

01:12:06you did really good.

01:12:09Salamat pos.

01:12:10Romeo, come on up.

01:12:11Mm-hmm.

01:12:12There you go.

01:12:13I do like the char on the thigh, but it was supposed to be a dark and a white meat.

01:12:18I could go get that white meat.

01:12:19It's on the ground over there.

01:12:20No, I don't want that one.

01:12:21I don't want that one.

01:12:23I would've liked to have seen a little more herb in the couscous, but flavor is nice.

01:12:29Overall, all you need is to make sure you give yourself a little more time.

01:12:32Okay?

01:12:35I'll take that from Chef Tiff.

01:12:36Baby steps, but I do feel I'm in a danger zone.

01:12:40Let's do it.

01:12:41That way.

01:12:42Woo!

01:12:44Welcome back, recruits.

01:12:46Like chickens of a feather, we flock together to learn some cooking skills.

01:12:50But some of us clucked it up.

01:12:52Uh-oh.

01:12:53Let's start with some good news.

01:12:55On the red team, the recruit with the best chicken dish is...

01:13:03Reza!

01:13:04Woo-hoo-hoo!

01:13:06O-M-G!

01:13:07I feel like I won the lottery.

01:13:09The chicken being beautifully charred with the sauce, the seasoning.

01:13:13You did very well today.

01:13:15You should be proud of yourself.

01:13:16Thank you so much, Chef.

01:13:22The best dish is...

01:13:30Beverly!

01:13:31Woo!

01:13:32Woo!

01:13:33Woo!

01:13:34Uh...

01:13:36I am so shocked.

01:13:38From worst to best.

01:13:39That's insane.

01:13:41I can't help but feel very emotional because the whole reason I'm here is to learn how to cook so I can take care of my kids.

01:13:49Very well-balanced dish.

01:13:50You got a nice char on that chicken.

01:13:52Perfectly cooked.

01:13:53Well done.

01:13:55Also safe on the blue team is...

01:13:57CT!

01:13:58Woo!

01:13:59Julie!

01:14:00Oh, thank you!

01:14:01Yay!

01:14:02There you go.

01:14:03And the last recruit safe is...

01:14:06Lisa!

01:14:07Yay!

01:14:09I'm sorry.

01:14:10That means, Ryan, you are up for elimination.

01:14:14It wasn't your cooking that got you here.

01:14:15It was, you know, it was your thievery.

01:14:17Hey, hey, hey.

01:14:18I didn't steal.

01:14:19I asked him nicely if I could borrow a piece of chicken.

01:14:23Also safe on the red team is...

01:14:26Val!

01:14:27Amara!

01:14:28Woo-hoo!

01:14:29And the last recruit safe is...

01:14:32Manila!

01:14:34I'm sorry, Romeo.

01:14:35That means that you are up for elimination.

01:14:38Please step forward.

01:14:39You got this.

01:14:40Ryan, Romeo, you'll be competing in a good old-fashioned Hollywood showdown.

01:14:45Or what we like to call a blind elimination challenge.

01:14:50For this elimination challenge, you will have 15 minutes to create a chicken skewer dish with a flavorful dipping sauce.

01:14:58Jeff and I, we're gonna leave the kitchen while you two cook.

01:15:02Once time is up, we'll come back and judge what you've made without knowing who made which dish.

01:15:08Remember your training because one of you will be eliminated tonight based on this challenge.

01:15:14All right.

01:15:15You guys ready?

01:15:16Uh, sure.

01:15:17Why not?

01:15:18Let's do it.

01:15:19Good, because your time starts...

01:15:20Go!

01:15:21Go, Ryan.

01:15:22Go, Ryan.

01:15:23Go, Ryan.

01:15:24Let's go, Rome.

01:15:25Romeo.

01:15:26Look at you go.

01:15:27Soil, pepper, oil.

01:15:28Take your time.

01:15:29You got time.

01:15:30Come on, Ryan.

01:15:31Turn your skillet.

01:15:32Turn your skillet off.

01:15:33I immediately turn around and grab the chicken thighs.

01:15:35No.

01:15:36Yes.

01:15:37No.

01:15:38Yes.

01:15:39Yes.

01:15:40No.

01:15:41Yes.

01:15:42No.

01:15:43I grab chicken breasts.

01:15:44No.

01:15:45Thighs.

01:15:46You've got the skillet.

01:15:47Start making your skillet hot.

01:15:48I have my team yell it at me.

01:15:49Be like, do this, do that, do that.

01:15:50Also tell us to shut up if you need us to.

01:15:52I need all the help I could get.

01:15:54My mind is going 80 million miles per hour.

01:15:58But my hands are moving slower than a turtle.

01:16:01Is that the right knife?

01:16:03This is not the right knife.

01:16:05I'm up against Romeo.

01:16:07His very first dish was the pizza.

01:16:09And then he put some fruit next to the pizza.

01:16:12I got my work cut out for me.

01:16:14Start with that chicken, because we can't have that.

01:16:16Yeah, don't got much time.

01:16:17I need to cut it.

01:16:18On the bias.

01:16:19I'm doing something that I've never done before.

01:16:21I've only got 15 minutes to do it.

01:16:23Salt and pepper.

01:16:24Salt and pepper.

01:16:25On right now?

01:16:26Yes, right now.

01:16:27Ooh, too much, too much, too much.

01:16:29Rub it, rub it.

01:16:30My first priority is to make sure that my chicken is cooked

01:16:33and that they can at least eat my meal.

01:16:36Now your sauce.

01:16:37Next, I've got to create a sauce,

01:16:39but I'm forgetting how to create a nice, simple sauce.

01:16:42I'm going to just experiment.

01:16:44Oh, OK.

01:16:45All right.

01:16:46All you need is a little encouragement.

01:16:47Bell peppers, onion, garlic.

01:16:49Hell yeah, blend it now.

01:16:50All right.

01:16:51But then the blender isn't even working.

01:16:53Lock it.

01:16:54Lock it.

01:16:55Yeah.

01:16:56And don't rush.

01:16:57You have to lock the lid.

01:16:58Oh, shoot.

01:16:59Watching Romeo cook, it's actually more stressful than my cook.

01:17:04There you go.

01:17:05Don't rush.

01:17:06Don't rush.

01:17:07No, the lid's not locked properly.

01:17:08There we go.

01:17:09No, it's a different lock.

01:17:10Take it out.

01:17:11Lock the bottom first.

01:17:12Take it out.

01:17:13The hands are shaking.

01:17:14The bottom first, and then lock the top.

01:17:16There you go.

01:17:17All right, pulse it.

01:17:18No, it has to be.

01:17:19What the hell?

01:17:20I don't want to feel what Roma's feeling right now,

01:17:22because whatever it is, I know it ain't good.

01:17:24What?

01:17:25This is the hardest part.

01:17:26Come on.

01:17:27You're good.

01:17:28Don't worry.

01:17:29Eight minutes.

01:17:30Are you serious?

01:17:31Take the top off and be locking.

01:17:32Take the top off and do it again.

01:17:33Patiently.

01:17:34Here we go.

01:17:35Five, four, three, two, one.

01:17:36Breathe it out.

01:17:37Stress isn't even a word right now.

01:17:38Do you see the line in the top where you're holding it?

01:17:40Right here.

01:17:41Yes.

01:17:42Lock.

01:17:43Go.

01:17:44There you go.

01:17:45Yeah.

01:17:46Damn.

01:17:48Gotta get the chicken on.

01:17:49I cut up my chicken in pieces, because when I think of chicken skewers,

01:17:52I think of just little chunks of chicken with something in between each chunk of chicken.

01:17:58Don't you put them on the skewer first?

01:18:00Well, you can.

01:18:01They think of bobs, so I mean, it just needs small pieces.

01:18:05Yeah.

01:18:06What do we got for the sauce, Ryan?

01:18:08Talk us through it.

01:18:09Thanks to my wife, my beautiful wife.

01:18:11When we're at home and I need a dipping sauce, she's like,

01:18:14why don't you try mayo and sriracha?

01:18:16What are you doing with the hot sauce?

01:18:18Oh, that's the sauce I'm going to make.

01:18:20Mayonnaise hot sauce with a little something.

01:18:22Oh, I love that.

01:18:23All those ingredients are right here.

01:18:24I was like, I got this.

01:18:25Yes.

01:18:26Yes.

01:18:28Taste the sauce.

01:18:29Your chicken's good.

01:18:30Let it keep cooking.

01:18:31Yo, you need a vegetable on your skewer.

01:18:33Skewer tomatoes and put them on the grill.

01:18:35Okay.

01:18:36I was going to use different bell peppers,

01:18:39but I'm looking at the time and I don't have enough time to cut the peppers.

01:18:42Four and a half minutes.

01:18:44Ah.

01:18:45You're good.

01:18:46You're good.

01:18:47So now I'm putting the baby tomatoes on the skewer.

01:18:49Get one skewer on there.

01:18:50Get a skewer on there.

01:18:51Get a skewer on there.

01:18:52Get it on there.

01:18:53Get it on the grill.

01:18:54Put it in the middle.

01:18:55Push it to the middle.

01:18:56Right here.

01:18:57There you go.

01:18:58There you go.

01:18:59Get some veggies.

01:19:00What about a little pepper?

01:19:01Grab a bell pepper.

01:19:02Grab a bell pepper and an onion.

01:19:03Get a pepper.

01:19:04Get a pepper.

01:19:05In my past, whenever I had a chicken skewer, I had a potato, bell pepper, chicken.

01:19:10So go with what I know.

01:19:11All right, Ryan.

01:19:12As soon as I put the bell peppers in the pan, I messed up.

01:19:17Don't forget to put some salt and pepper on them, Ryan.

01:19:20They're not getting cooked all the way because they're curved.

01:19:23So it's only getting one spot.

01:19:25What are you doing, Ryan?

01:19:26What are you doing?

01:19:27Cutting them shorter, smaller.

01:19:29All right, Ryan.

01:19:31Look at me freaking learning.

01:19:33Look at that.

01:19:34Ooh, that looks so good.

01:19:38Oh, the chicken has to go on the skewer.

01:19:40Huh?

01:19:41The chicken has to go on the skewer.

01:19:42Should I cut it?

01:19:43No.

01:19:44Put the other piece of chicken on the other side.

01:19:46He doesn't have time.

01:19:47Nice.

01:19:48That looks delicious.

01:19:49Two leaves of basil.

01:19:50Right in front of you.

01:19:51You know, I'm grabbing herbs right now, but I don't know which is which.

01:19:54So I'm just grabbing everything.

01:19:55Decorate it.

01:19:56Make it look good.

01:19:57Make it pretty.

01:19:5810 seconds.

01:19:599.

01:20:008.

01:20:017.

01:20:026.

01:20:035.

01:20:044.

01:20:053.

01:20:062.

01:20:071.

01:20:08Woo!

01:20:11Bro, I'm confident in how it tastes, and if I'm being honest.

01:20:15Ryan, I'm not talking trash, but mine look a little bit nicer than yours.

01:20:19All righty.

01:20:20Mine exploded.

01:20:22Looking down at my skewers, I'm a little fried short of a Happy Meal here.

01:20:27But I look over at Romeo's skewer.

01:20:29I know that ain't no chicken skewer.

01:20:31That's just a chicken on a stick.

01:20:35Ryan, Romeo, we gave you each 15 minutes to make us a chicken skewer with a flavorful dipping sauce.

01:20:41Let's see how you did.

01:20:42Let's start with Deshae, shall we?

01:20:44Sounds good.

01:20:45It's a meager plate, unfortunately.

01:20:47That being said, I think the chicken is nicely seasoned, perfectly cooked.

01:20:51I think the sauce is flavorful.

01:20:53It's creamy.

01:20:54I think there's some sriracha.

01:20:55Yeah, I mean, sriracha mayo definitely works.

01:20:58I like the char that's on the chicken, but unfortunately the peppers didn't get that same treatment.

01:21:04So just cooking the peppers a little bit more would have been nice.

01:21:07All right, let's move on to Dish B.

01:21:10The chicken is very nicely seasoned.

01:21:13It's a skewer though, and this here is a little too big, and definitely could have cooked a little bit less.

01:21:19The tomatoes are strange to me.

01:21:21They're barely touched with some heat, but if they would have blistered, it would have given some nice dimension to this dish.

01:21:26These chefs are good.

01:21:27I literally only had the tomatoes on there for about 33 seconds.

01:21:31So Jeff knows what he's talking about.

01:21:33I think the sauce is interesting.

01:21:35It has flavor in there.

01:21:36A lot of them.

01:21:38The hodgepodge of sauce.

01:21:39Yeah.

01:21:40And then the three random mint leaves really doesn't tie into the dish at all.

01:21:44I'm just happy both of these pieces of chicken from both dishes are seasoned and cooked.

01:21:48And cooked.

01:21:49I want to stick around.

01:21:51I'm just saying, how does a man who didn't cook a chicken is still competing to be in boot camp?

01:21:57When someone says a hodgepodge, hodgepodge or hodgepodge?

01:22:01When someone says a hodgepodge, I feel like it's just guap.

01:22:05Like guap.

01:22:06Recruits, you've given us a lot to think about.

01:22:09The recruit staying in boot camp made Dish A.

01:22:15Yes!

01:22:17Yes!

01:22:18Yes!

01:22:19Let's go!

01:22:23We love you too, Romeo.

01:22:25I'm sorry, Romeo.

01:22:26That means that you have been eliminated.

01:22:28Whew!

01:22:30You will not be going home empty handed.

01:22:33You will be taking home $2,500 for the charity of your choice.

01:22:36A big reason for me coming here was being able to play for charity.

01:22:39And the charity I was playing for is Support Our Lives Matter.

01:22:43It's for older people.

01:22:45It's for our vets.

01:22:46They do an amazing job at making sure their needs are taken care of.

01:22:49But I did want to say I will be matching it with one of my other favorite charities out there, JDRF.

01:22:55They're for juvenile diabetes.

01:22:56My daughter was diagnosed with type 1 diabetes at once.

01:22:59So I'm going to match that so I can support both of those charities.

01:23:03And I had a great time.

01:23:05Be proud!

01:23:06Badly, Romeo.

01:23:07I'm going to have to ask you for your apron.

01:23:09It's honestly a bittersweet thing.

01:23:11Chef Tiffany awakened a little chef in me.

01:23:13So river rose, winter snow, Dada will be a great cook one day.

01:23:18This is just the beginning.

01:23:21Congratulations on surviving your first week in boot camp!

01:23:25Heck yeah!

01:23:27Go get some rest because next week we find out who is boot camp's brightest star.

01:23:32Bye!

01:23:33Bye!

01:23:34Bye!

01:23:35Bye!

01:23:36We'll see you guys.

01:23:37Bye!

01:23:38Next time on Worst Cooks in America.

01:23:40Blockbuster bite!

01:23:42Roll camera!

01:23:43Oh!

01:23:44What is that?

01:23:45Bro!

01:23:46This is kind of like my worst nightmare.

01:23:47It smells bad!

01:23:48Oh!

01:23:49Did you see a washer?

01:23:50Tiny hands!

01:23:51For the main dish challenge, fresh pasta.

01:23:53What?

01:23:54Oh my gosh!

01:23:55Oh no!

01:23:56It's like a lava flow!

01:23:57Oh!

01:23:58Humanity!

01:23:59I might order the anti-pasta.

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