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00:01Previously on this season of America's Test Kitchen,
00:04The Next Generation,
00:05three cooks gave it their all to make it to the top.
00:08Final three, baby!
00:10Whoo!
00:12Good boy.
00:14Ashley commanded the stage
00:15from the moment she walked into the ATK studio.
00:18Your cooking better be bomb.
00:20Okay.
00:20Because your personality is popping.
00:23Okay, no pressure, Jeannie.
00:24She excelled in front of the camera.
00:25And through the magic of TV,
00:27we end up with cauliflower puree and crispy skin sandwich.
00:30Yay!
00:31And shined with her southern flavors.
00:33I have never had anything quite like this before.
00:35I think it's absolutely delicious.
00:36I also want to make sure you're keeping track of kindness.
00:38Yeah, I know, bro. Bye, Jeannie.
00:39Okay, okay, bye.
00:40But her poor time management
00:42almost knocked her out of the competition multiple times.
00:45The plates are not equally distributed here.
00:48We were good to go until I ran out of time.
00:50You have to step your game up.
00:51Can Ashley come through in time and secure the big win?
00:55This is the hardest I've ever been pushed in my entire life.
00:59And I have to remind myself,
01:01let that light shine, girl.
01:02Let it shine.
01:03Ooh, honey, that's hot, man.
01:04You know there's tongs, right?
01:06No one has time for tongs.
01:08At first, Lauren radiated confidence.
01:11That's what I'm talking about.
01:13Particularly with her pasta dishes.
01:16Wow.
01:17Regularly delivering top-tier results.
01:20The winner of today's test is...
01:22Lauren.
01:23Lauren.
01:26But after disappointing performances...
01:28This dish sucks.
01:30Oh, my God.
01:31She's crying, and I don't know why.
01:33It's perfectionism.
01:34I'm so sorry.
01:35Can Lauren show resilience...
01:37Oh, my God, oh, my God, oh, my God.
01:38...and claim the ultimate prize?
01:39I came here to prove to the people who've underestimated me
01:42that I'm here to win.
01:45Alex started the competition off slow.
01:48Mine was a little tough to cut,
01:49so I feel like this is two edits away
01:50from being a really great dish.
01:52With bottom dishes in back-to-back weeks.
01:55This dish doesn't totally work for me.
01:56The fish is actually dry.
01:58But he bounced back, winning challenge after challenge.
02:01I don't know if the two of us would have done a better job on that.
02:04That's incredible.
02:05By impressing the judges with his strong technique week after week.
02:09Alex, tell me how oysters have you shucked in your life.
02:11Thousands.
02:12The pasta shells, they're delicious.
02:13He made this pasta from scratch.
02:15That's confidence.
02:16He is showing you that on this plate.
02:19Will Alex earn the right to be the new face of ATK?
02:22I love cooking and talking about food.
02:24It's all I know, and it's all I want to do.
02:27It's time to find out who will win this season
02:29of America's Test Kitchen, The Next Generation.
02:39Last time's going into this kitchen.
02:40This is it, bro.
02:41Oh, yeah.
02:42Thank you, Alex.
02:43Thank you so much.
02:45There's nothing in here.
02:47I was feeling horrible last week.
02:49I hated being in the bottom.
02:51I didn't think I was very competitive coming into this,
02:53but I'm a fighter when it comes to that kitchen.
02:56I mean, I'm like missing a whole nail.
03:00Remember when we first got here?
03:01The room was packed.
03:03Hello, everyone.
03:04Hey, crew.
03:07Welcome to the main event, the final showdown,
03:10the grand finale.
03:12Whatever you want to call it, the moment is here.
03:15I can't believe it.
03:17I know.
03:18It's been a journey.
03:19Before today ends, one of you is going to join
03:22the iconic cast at America's Test Kitchen,
03:25and you'll have your own cookbook option.
03:27You'll be $100,000 richer.
03:31Hey.
03:33This is exciting.
03:35Over the last few weeks, you have proved
03:38that you've earned your spot here in the finals.
03:40So congratulations on making it here.
03:43Every single thing you've all been through
03:44has led you to this very big moment,
03:47the final challenge.
03:49But first, we need our judges.
03:52Welcome back ATK's Chief Creative Officer, Jack Bishop,
03:56and America's Test Kitchen, The Next Generation Season 1 winner,
04:01Antoinette Johnson.
04:02Oh, my God.
04:05Hi, hi.
04:07Welcome back.
04:08Hi.
04:08Antoinette, any tips for these cooks?
04:10Yes.
04:11Remember, today is a new day.
04:12So whatever happened yesterday,
04:13whatever happened in the last challenge,
04:15shake that off and come fresh.
04:18Cooks, for your last challenge,
04:20you will have to create two dishes
04:23that you could potentially feature
04:24in your own cookbook.
04:27And of course, since this is the finale,
04:29you'll be doing a bit more than just making food today.
04:32After you create your two dishes,
04:34you'll take them into the photo studio next door,
04:36where Elle will mentor you through a cookbook photo shoot
04:39of your dishes.
04:40Oh, my God.
04:41And you will each have to complete a seven-minute demo
04:44with an ATK cast member that you know and love,
04:48Julia Collin Davison.
04:50Yeah, that's crazy.
04:51And then finally, you will pitch to us
04:53why you deserve to be part of the team.
04:56And there is one small twist.
04:59After we taste your two dishes,
05:01one of you will be going home.
05:05But of course, there's a twist.
05:07The stakes just get so much higher.
05:09That means only two of you will move on to the finale
05:13to join Elle in the photo shoot
05:14and do the seven-minute demo with Julia.
05:18You will have two hours to create your cookbook dishes.
05:21We want to see everything you've learned.
05:23And make us see why you belong on the ATK team.
05:26Trust me, you want this job.
05:29Cooks, are you ready for your last challenge?
05:31Yeah.
05:32Your two hours starts now.
05:35Good luck, guys.
05:37Good luck, everybody.
05:38You got this.
05:39I need chives.
05:42For my two dishes, I'm making sea bream with a salsa verde.
05:46And for my second dish, a roasted eggplant with labneh
05:50and a sumac pomegranate molasses glaze.
05:52I want my cookbook to have really innovative recipes,
05:55but also include techniques that people might be afraid to try.
05:58And I think these dishes really encompass both of those factors.
06:03I just can't afford to make a single mistake.
06:06Not going to miss.
06:07Three, two, one, go.
06:08For today's challenge, we're going back to the taste of Texas.
06:12So I'm going to make a chicken and shrimp gumbo.
06:15Because I always go back to whatever I learned from my mom or my grandmother.
06:19I don't always go back to something from the South.
06:22Lauren, I got two baskets.
06:23You do?
06:24How many you got?
06:25Oh, I don't have two baskets.
06:27Well, you know, maybe I should reconsider.
06:29Nobody else is using it.
06:30Get another basket.
06:31The second dish that I'm making is lettuce wraps.
06:33I would like my cookbook to reflect how I actually have to eat since it is authentically me.
06:39Sometimes I indulge and I eat butter and pound cake and seafood.
06:44And then sometimes I got to do what's right for my body,
06:46which is why I decided to incorporate lettuce wraps.
06:49Take your time.
06:51Last time in the pantry.
06:52Whoo!
06:53And then an exhale, right?
06:54I'm going to be making a goat cheese ravioli with wilted arugula and a nice white wine pan sauce.
06:59And I'm also going to serve them a play on an Eton mess.
07:03An Eton mess is a traditional British dessert with meringue.
07:07But I'm kind of doing a little bit of a Mediterranean Middle Eastern spin on it.
07:12This dessert makes you feel good, especially if it's shared with people.
07:16You know what I'm about to do?
07:18Pasta.
07:18I know I've done it twice here, but there's no way I'm making a cookbook without a basic dough recipe
07:24for a home cook.
07:27I'm going to break down these fish.
07:29I'm choosing to break it down myself because that shows so much technique.
07:34So I think it'll really impress the judges.
07:36As long as this Instant Pot doesn't do me dirty, I think we've got a solid gumbo coming up.
07:44I am starting with my second dish.
07:47It's been a minute since I made meringue.
07:50Meringue takes at least two hours in a low-temperature oven to get to the consistency I want it to
07:56be for my dessert.
07:57So this is definitely a risk.
08:00It's the finale, and I'm like, how do you turn on the ovens?
08:03One hour and 30 minutes, cooks.
08:05Chop, chop.
08:06One of you are taking home $100,000, a cookbook option, and the title of becoming the newest face of
08:13America's Test Kitchen.
08:14No pressure, just this winning moment to make or break your life.
08:18It's a very small room in here, so let me hear ya!
08:21Woo!
08:23Ashley!
08:23All right, go team!
08:2716!
08:31Alex?
08:32Hello.
08:32I've never seen you handle a fish!
08:34One of my favorite things is a whole cooked fish.
08:37You decided to tell us this on the last date?
08:40So I'm gonna do like a family-style, whole roasted side of sea bream.
08:44Wow!
08:45Okay, what is your cookbook about?
08:46The name's a work in progress, because I think as a cook, and even as a professional, I'm always learning.
08:51Same!
08:52I want to inspire home cooks to, like, keep learning.
08:54My cookbook is gonna be all about elevated fusion dishes that feel approachable to the home cook,
08:59and I wanna show if I can do this under a time constraint, then anyone can do it at home.
09:04Alex, you totally spoke to me with that name.
09:07I never want to be the same cook I was last year, so that's a book I would get.
09:10You know what?
09:10I'm wondering, what is it like to work in an intense restaurant?
09:14It can be extremely rewarding, but it can also be dehumanizing at times.
09:17Right.
09:18I've been working in and out of fine dining restaurants for years and years now,
09:22and I've considered a few times leaving the industry altogether.
09:26I was very close to accepting a health insurance sales position, believe it or not.
09:32Something told me just to not do it.
09:34My girlfriend found an application to compete on America's Test Kitchen,
09:37and I figured, why not give it a shot?
09:39And I'm so glad I did.
09:41This has been the best experience of my life.
09:43I feel like we're finally getting to know each other!
09:45I know, me too!
09:46Sheesh!
09:47It takes me a little bit of time to open up.
09:49Yeah.
09:49But once I do open up, I don't shut up.
09:54Hi Lauren!
09:55Hi Jeannie!
09:56What's happening in the mixer?
09:57I am making pasta.
09:59So your two dishes are going to be?
10:01A goat cheese ravioli.
10:02Okay, love.
10:03And then a not-so-messy Eton mess.
10:05What did you say it was called?
10:06An Elon mess?
10:07What?
10:08Eton mess.
10:09An Eton mess is meringue, so I've got my meringues in the oven over there.
10:12How are you feeling today?
10:13I feel so much better than I did last week.
10:15What helps you pull it together?
10:16Some knowing that I'm here for a reason.
10:18Knowing that I'm not here by mistake.
10:21Yes.
10:21Like, I have it in me.
10:23Yes.
10:23So I keep pushing.
10:24Yes!
10:24Sorry, I'm going to turn it off.
10:25Sometimes I have, like, meltdown days.
10:28What does it feel like?
10:29What's going on in there?
10:30What happens?
10:31It's like the feeling of culinary school comes back.
10:33In my last few weeks of culinary school, when I walked into the kitchen, I had lipstick on.
10:39And I had one of my female professors say, Lauren, you need to walk out and wipe that lipstick off
10:47your face because you're never going to get away with that in a professional kitchen.
10:50Is there a deep trauma from culinary school?
10:52Yeah.
10:52I just don't think I ever, like, realized how deep that feeling of insecurity ran.
10:59Right.
10:59For the culinary instructor who told me to leave class and wipe off my lipstick, I'm reapplying it every single
11:04day in America's Test Kitchen.
11:07You're fine, thank you.
11:08I feel like you're working through so much more than this competition in this journey.
11:12I think so, too.
11:13And it's beautiful to watch.
11:14I appreciate it a lot.
11:15My lipstick's my war paint.
11:2145 minutes on the clock, everyone!
11:27If I don't win this competition, my resume's going straight to Dan Souza's Gmail.
11:33Hi, Ash.
11:33Hey, Ginger.
11:35Look.
11:35I just literally just called you Ginger.
11:37I said, hey, Ginger.
11:38Hey, I'm into it, Ginger.
11:39Hey, Ginger.
11:40I started trying to eat a little healthier because I found out I had, like, rheumatoid arthritis.
11:44Oh, wow.
11:45So the flare-ups are just no fun.
11:46Sugar, bread, pasta, smoke.
11:49You know, inflammation is real.
11:51So I am making the anti-inflammatory chicken lettuce wraps, specifically because it is authentically how I have to actually
11:59live my life now.
12:00I feel like if we're going to bring authentically who we are, that is something that should be in the
12:05cookbook.
12:05What would you do if you won today's finale?
12:08I just want to start my little cafe.
12:11I would open a cafe laundromat situation.
12:14It will be a cafe, a coffee shop, and then you can drop your clothes off.
12:18We'll take care of those.
12:18All this happens in a one-stop shop.
12:20You're set up to win, sis.
12:21Appreciate you, bro.
12:22Good luck.
12:2525 minutes.
12:25How we looking, everybody?
12:27Feeling good.
12:28Alex, I feel like you're so solo dolo, but I know you like it.
12:31You okay?
12:32Yeah, I'm good.
12:33Got a lot to do still.
12:35He's like, don't talk to me.
12:36He's like, please stop talking to me.
12:37That looks delicious, Alex.
12:4215 minutes.
12:43Huh.
12:43I rolled this the wrong way.
12:44That's awesome.
12:45I am focused and putting everything out there to make a perfect dish.
12:50And before I know it, that clock went from like 45 minutes to 15 minutes left in like five minutes.
12:57I can't talk right now.
12:59I haven't finished folding my ravioli.
13:02I haven't even put it in the boiling water.
13:04I can't even explain how quickly I went from, oh, I've got time.
13:07I'm in a good place to, I am not going to get any of my food on my plates.
13:11How are you guys feeling about time?
13:13Eh, we're feeling.
13:14I think I'm going to fry these wontons really quickly to give me some crunchiness.
13:19This is my panic time.
13:20Five minutes and 30 seconds, cooks.
13:23Please Jesus, don't let them slit open.
13:28Oh.
13:29Two minutes left, cooks.
13:30Let's go.
13:31Gotta chill.
13:33Get out of here, Jeannie.
13:34Y'all got it.
13:35Y'all got it.
13:36Focus.
13:37Here we go again with the time management.
13:39There was nothing going through my head except like Road Runner and Coyote just running back and forth.
13:45Oh my God.
13:45I know my pasta is undercooked.
13:47None of my components of my dessert are on the plate.
13:50I am moving so fast that I can't even think straight and I'm like shaking.
13:54I know I didn't make gumbo and I'm not going to get gumbo in the pot.
13:57You've got to be kidding me.
14:0045 seconds, cooks.
14:01Come on you guys, you can do this.
14:03Can we?
14:04You can do this.
14:05I don't know if we can.
14:0630 seconds.
14:16Oh my God.
14:1710 seconds, cooks.
14:20Oh my God.
14:21One more.
14:23No.
14:245, 4, 3, 2, 1.
14:29No.
14:29Hands up guys.
14:30No.
14:33I didn't get it on the plate.
14:40The plates are messy.
14:41I wish I had a little more time to be more careful with how I arrange things, but everything made
14:46it on the plate.
14:49Wow.
14:50What a shame.
14:51I have so many beautiful components and they're just not on the plates.
14:55I had complete control over this.
14:57I have nothing to blame but myself.
15:00Do you have everything?
15:01Yeah.
15:02It's awesome.
15:07I think it might be the end of my journey in this kitchen.
15:14I'm Dan Souza and this is a Dan's skill drill.
15:17I have a recipe for you that you'll be a lot butter off knowing.
15:20That's right.
15:20I'm talking browned butter.
15:22A winning ingredient to any meal is butter.
15:24Browned butter is when you take butter, melt it, and then continue to cook it until the water evaporates and
15:29the milk solids brown deeply.
15:31It's created through the Maillard reaction, which is when small sugars and amino acids combine in the presence of heat
15:37to create hundreds of new flavor compounds.
15:39Cook until it is golden brown, which takes about one to three minutes.
15:42So as you can see here, there's gorgeous golden brown milk solids on the bottom.
15:47And that's what we're looking for.
15:48So as soon as you're done, you either need to add things to the pan to stop the cooking or
15:53get it out of there.
15:54I'm going to make a really great pasta sauce.
15:56I've got a minced shallot, some minced sage, and a little bit of lemon juice.
16:01I'm going to add some beautiful fresh pasta, and then we just plate it up.
16:06For having three ingredients in the sauce, the flavor is unbelievably complex.
16:11And that is all thanks to the Maillard reaction and that brown butter.
16:16I think I need to be alone with it.
16:22Cooks, I cannot believe I'm saying this, but it is time to present your final two dishes.
16:26We'll be judging you on taste, presentation, creativity, and whether your dishes are cookbook worthy.
16:33Alex, you're up.
16:38The name of my potential cookbook would be Work in Progress.
16:42I'm just always inspired, and no matter how much I think I know, there's always so much more to learn.
16:47So over here, we have a whole side of sea bream, which I butchered on top of a celery, green
16:53apple, and cucumber salsa verde.
16:55Over here, we have a grilled and sumac pomegranate molasses glazed Japanese eggplant on top of some labneh, which I
17:04whipped with a little extra sumac in it as well.
17:07I think the green apples are a really interesting addition.
17:10I'm not sure I've had something like that before, but it really worked nicely.
17:14I see glimmers of what this book might look like.
17:16I'm thinking, oh, it needs a linen cover.
17:19Very elegant type, you know?
17:21Oh, sea bream is one of my favorite fish, and crispy fish skin is also one of my favorite things.
17:26So I think you did a fabulous job cooking this fish.
17:28Your eggplant dish, for me, it airs a little bit on the sweet side.
17:31I might try to pull it back and make it a little bit more savory.
17:35I know the first time I was introduced to sumac was when I was competing. My competitors used it.
17:39So I love that you are teaching the home cook how to do it at home and incorporating that technique.
17:44I really hope that no matter what happens, you continue to open up because that's the type of chef we
17:49want to see.
17:50Thank you, Alex.
17:52Ashley, you're up.
17:57The name of my potential cookbook is still in the works, so I don't have it all together.
18:02Okay.
18:03It's because I've been used to eating the gumbo, the chicken, the butter, the flour, all of that.
18:08That is me, Southern Roots.
18:11And then when I hit 40, she came in swinging.
18:13This little bit of rheumatoid arthritis happening over here.
18:16So I've had to pivot a little bit into what's on the right, which is the lettuce wraps.
18:20That is why I have two different things on opposite sides of the spectrum in front of you.
18:28The gumbo was lacking in depth of flavor for me.
18:32I was really worried that this would taste like health food, but it doesn't.
18:35I kind of want these crispy wontons on everything moving forward.
18:39They had a nice freshness and kind of crunch to something that is otherwise relatively soft.
18:44Ashley, let me start with the gumbo.
18:46A decent cook on the shrimp.
18:47For the lettuce wraps, if this is healthy, sign me up because it was delicious.
18:52Okay.
18:52So nice job, Ashley.
18:54I thought it was so cool that you shared such a personal thing that you're learning and growing through
18:59with the changes of your body and age.
19:01Thank you, Ashley.
19:02Thanks, Ashley.
19:03Thanks, Ashley.
19:04Lauren, we're ready for you.
19:06I had these beautiful plates envisioned and I was so excited to present them to the judges
19:12and the plates look gross.
19:15Two challenges in a row.
19:16I cook food that is not my food.
19:19I too do not have a name developed yet, but I would want to have a section with techniques
19:25and like this is your pasta dough recipe and that's what you're going to do moving forward.
19:30I would want the desserts to be more in the shareable category.
19:35So there's a more focus on who you're with rather than what you're eating.
19:38I just want my food to make people feel good.
19:41I ideally wanted to play for you all today was a goat cheese ravioli with a simple pan sauce
19:47with shallots and shaved garlic.
19:50And during my time in France, cheese and fruit courses were the shared dessert.
19:55It was going to be a not so messy eat on mess.
19:59That is a whipped feta with blood orange zest.
20:01And then I did meringue spread thin.
20:07So Lauren, this is a hard one.
20:08The filling is tasty, but the pasta is not cooked through.
20:10So it's really hard to even taste it.
20:12There's not much real sauce to speak of there.
20:14So it's a little hard to judge.
20:16Over here, I tried the creamy component.
20:19I think it is a nice flavor.
20:20I like the orange in there.
20:21That is obviously not a complete plate.
20:23From what made it on the plate,
20:25it does give me a sense of the potential of the idea that you explained.
20:28I'm doing a lot of that tasting in my head, unfortunately, but I can do that.
20:33So thank you.
20:33I will say the creamy component with the blueberries and orange.
20:36I really enjoyed that.
20:37That was good.
20:37So I really would have loved to have seen that fully built out.
20:40It's crazy to me that you don't walk up here boldly and go,
20:43yo, I've showed you guys so much in all these weeks, but this one, I missed the mark a little
20:47bit.
20:47I got a little ahead of myself.
20:48Yeah.
20:48Let me tell you what I was going to make with this Elon Musk, whatever that was.
20:52You told me.
20:53Because I know all these fancy French terms because I've traveled the world and I've lived in France.
20:56You have to get out of the way of what you deserve and you can cook, girl.
21:01Thank you, Lauren.
21:02It's all right.
21:04At this point, I'm feeling really defeated.
21:06I'm wondering what if, what if, what if.
21:09Why didn't I do a simpler pasta shape?
21:11Why didn't I start my pasta earlier?
21:14There's so many could've, should've, would've when things like that happen and I'm just feeling like,
21:19that's it.
21:20This is it.
21:35Cooks, this journey has been incredible.
21:38We asked you to create two dishes that could be used in your very own cookbook.
21:42Dishes that represented you and hopefully reflected the journey that you've been on.
21:46Only two of you will be moving forward today.
21:48The cook who must now leave the test kitchen is Lauren.
21:56Lauren, throughout the competition, you've proven that not only can you cook, but you know your flavors and your techniques.
22:03Unfortunately today, those flavors and techniques did not end up on your plates.
22:08Thank you all so much.
22:10It's been awesome.
22:12I hope you take everything that you've learned here and excited to see what you do next.
22:16Good things are coming.
22:17I know it.
22:17Thanks so much.
22:18Bye.
22:22I pushed myself past limits and boundaries in this competition that I really never thought I could.
22:28Prevailing through this competition has shown me that I am so much stronger than I realized I was.
22:37I know that these dishes and lack thereof don't define me.
22:42I just have to get out of my own way.
22:45I made it to the finale.
22:46I cooked alongside some really talented cooks.
22:49And the experience has been really cathartic for me.
22:53And that's a wrap.
22:54But it's just the beginning.
22:58Ashley, Alex, congratulations.
23:01You are the final two.
23:05Bring it in.
23:06No charge hug.
23:08How excited are you both?
23:10So excited.
23:11Disbelief still.
23:13Disbelief, yeah.
23:14But I mean, we still have a huge hurdle to jump over.
23:16So just still trying to stay focused.
23:19All right, cooks.
23:20It's time for your dishes to really shine.
23:23You will join Elle and our senior photographer, Steve Kleiss, in the photo studio, who will guide you as you
23:29style and photograph your dishes.
23:32It's time to say goodbye to Antoinette.
23:34Thank you so much.
23:37Ashley, you're up first.
23:41Top two at ATK is pretty next level.
23:44But in the wise words of the great Kobe Bryant,
23:47the job is not done.
23:48Why are we celebrating?
23:49I still need to win.
23:51My girlfriend and I did a vision board at the end of the year.
23:54And we definitely manifested me getting here.
23:56And we're here.
23:57We out here.
23:59Hey, Ash.
24:01She's a little loud.
24:02She's a little loud.
24:03I'm terrified of this photo shoot.
24:05I do not pride myself in taking great photos.
24:08But I have to nail every single aspect of the challenge.
24:12What are we shooting today?
24:13I have a chicken and sausage gumbo.
24:15And then I have lettuce wraps.
24:17OK.
24:18Do you want to start with the gumbo?
24:19Let's do it.
24:20First thing we're going to do is pick out a surface.
24:22OK.
24:23I know it seems a little overwhelming.
24:24It's quite a few boards.
24:25Keep your book vision in mind, right?
24:28I like this one.
24:29OK.
24:29Because it's like kind of, I don't know, rustic-y.
24:31Let's go with that one.
24:32For my gumbo, I just want it to be homey.
24:35I just want it to be inviting.
24:36All right, Ash.
24:37Your vessels.
24:38OK.
24:39Oh, wow.
24:39We want it to match the surface.
24:42You know how sometimes when you splatter stuff on a board?
24:44Like, when is that appropriate?
24:47And not in this case.
24:48Not in this?
24:48OK.
24:49Heard you.
24:49Copy that.
24:51Maybe push that plate in and then push the saltines on the plate.
24:56Yeah.
24:56There we go.
25:00Do you want a spoon?
25:01OK.
25:02Sweet.
25:02It's going to be looking delicious.
25:04There we go.
25:05Beautiful.
25:06From these five, I'd say pick two.
25:09I love the OG one.
25:11And I'm going to say this one.
25:12For the lettuce wraps, I'm thinking about a spring motif.
25:15I want a green background, do a little green on green,
25:18and some light-colored plates and bowls to go with it.
25:21I want this to look like the exact opposite of the gumbo photos.
25:24All right, let's do it.
25:25I'm going to drop this stuff.
25:27Y'all going to build me.
25:28Fucking cool.
25:30Oh, my gosh.
25:31Look what you did.
25:32You having a party.
25:34A dinner party.
25:35You can come through, cousin.
25:37I like the jalapenos in the back.
25:39How it's, like, faded.
25:40All right, let's put up some final options.
25:43The OG ones are always just awesome.
25:45Like, guys, I'm going to go with the OG.
25:47Going with the OG.
25:48I'm going to go with the OG.
25:49It looks amazing.
25:51I can't believe I made that.
25:52They came from the heart.
25:53They're authentic.
25:54I think they scream Ashley.
25:56I'm proud of that work.
25:58And I think the judges will be proud of these photos, too.
26:00I appreciate y'all.
26:02Make me look good.
26:03You done great.
26:04Ah, you don't need us for that.
26:05Come on.
26:06I want to work at America's Test Kitchen so bad,
26:09because values of America's Test Kitchen completely align with the things I love about cooking,
26:14the technique, science behind it, and then just sharing the wealth of knowledge with everyone.
26:18This competition is really make it or break it for me,
26:21because at the end, I'll figure out if I'm really meant to be a cook.
26:24Hey, Alex.
26:25How's it going?
26:25Last time we had a photo shoot, I didn't have that clear of a vision, but now I absolutely do.
26:31I want my cookbook to be called Work in Progress.
26:34I love that.
26:35So let's get our carts in position.
26:37I'm really liking this green.
26:38I think it matches the color of all those herbs.
26:41All right.
26:42Kick that over just a little bit.
26:44Yeah.
26:45Let's move it to set, right?
26:47So you can really see what you're doing.
26:50Take a second.
26:51Just like relish in the moment.
26:53That's...
26:55That's very...
26:56It's like emotional for me to see that.
26:58That's a good smile I've been waiting the whole season to see.
26:59That's so cool.
27:00Yeah.
27:01There he is.
27:02Okay.
27:02Carry on. Carry on.
27:03Just seeing that alone is like one of the highlights of my 27 years on this earth.
27:10Oh my God, that just did something really, really beautiful.
27:13How do you feel about that?
27:14I like this.
27:15I like that.
27:15If that speaks to you, then that's the one.
27:17Oh yeah.
27:17It just hits me that if I win this, this could be my job.
27:20I could do this all the time.
27:22It's just making me so happy to think that.
27:24Let me know when to go.
27:25I'm ready for you to go.
27:26Yeah, that's beautiful.
27:28Look at what the fork's doing to the skin.
27:31This is tough.
27:32Oh my God.
27:33I think I'm going with this.
27:34It's dinner party.
27:35That's the setting.
27:36Good job.
27:36That's a beautiful dish.
27:37And under pressure.
27:38You're not even sweating.
27:39Wow.
27:39I love it.
27:40This is very calming for me, actually.
27:42This is a lot of fun.
27:43So thank both of you.
27:44I'll have what he's having.
27:45I know that.
27:47It feels like they came right out of my cookbook.
27:49They turned out exactly how I envisioned them.
27:52Good luck.
27:53Good luck.
27:53I'll need it.
27:55Fierce competition.
27:59Welcome back.
28:01How did your photo shoots go?
28:03It was actually really fun.
28:05I just didn't know my food could look like that.
28:07It looked like it was like straight out of a magazine.
28:10Oh, that's so awesome.
28:11I love that.
28:12All right.
28:13Well, the next step in this marathon day is your demo.
28:16What was it like for you both your very first day filming on the ATK set?
28:21It was really easy.
28:22It was very comfortable.
28:22Put it out of here.
28:23I was terrified.
28:24It really gave me a taste, though, of being able to present information that I know and love.
28:30What about for you?
28:31I would say knowing your stuff, but then let go of it a little bit so that you're in the
28:36moment and you can kind of interact that way.
28:37But it's intimidating.
28:38Just got to sort of fake it till you make it.
28:40Alex and Ashley, please head over to the America's Test Kitchen set with your carts.
28:45And Alex, you will be up first.
28:48You've got dimples, Alex.
28:49Don't be afraid to use them.
28:50You do have dimples, bro.
28:52I'm feeling really nervous about the demo.
28:54Seven minutes is a long time to have the camera pointed at you.
28:58The judge's advice for me is to show a little more personality, so I'm just going to try to have
29:02a really nice, friendly presence up there and just be myself.
29:06Hi, Julia.
29:06How are you?
29:07I'm great. How are you?
29:08Good to see you.
29:09Me too.
29:09Yeah, you made it.
29:10I made it.
29:11I'm here.
29:11I'm still here.
29:12Getting my stuff set up.
29:13Cool.
29:14We are about to watch Alex's demo.
29:16What I'm really hoping for is seeing this progression we've seen with Alex.
29:19He's kind of coming out of his shell more to really just, like, explode on the screen.
29:23Let's watch.
29:26Three, two.
29:27Hello.
29:28I'm Alex Hugel here with ATK, and I'm joined by the esteemed Julia Collin-Davison.
29:32Can't believe I'm saying that.
29:34Oh, it's so nice to be here with you.
29:35I'm so excited to be here.
29:37And I'm excited for this piece of fish.
29:39That's beautiful.
29:40I know.
29:40It took me a lot of time to break this down this morning.
29:42You did that yourself?
29:43I did that all by myself, which deserves its entire own episode.
29:46But today we're going to be cooking this, and we're going to get a beautiful crispy skin, pairing it with
29:50a beautiful Italian-style salsa verde.
29:52She's smoking.
29:53She is smoking.
29:54So I start it hot, then I go low and slow to draw that moisture out of that skin, similar
29:59to how you would render fat out of bacon.
30:01Yes.
30:01It's the same idea, but with water instead of fat.
30:04Nice.
30:04So we're going to pop it in the oven in just a second here, but in the meantime, let's go
30:07ahead and make our salsa verde.
30:09If you could be so kind to help me finish dicing up this celery.
30:12You know my sweet spot.
30:13That would be so helpful.
30:14I love knife work.
30:16While you do that, I'm going to go ahead and make salsa verde with some lemon juice, some honey, anchovy,
30:21shallot, and Fresno pepper.
30:22Awesome.
30:23Luckily, I've already done for us, and this is something I love to do in advance, and I'd love for
30:27you to try it.
30:28If this has the chance to sit for even an hour, it's so much more flavorful.
30:32It's amazing.
30:32It's one of my favorite things to me.
30:33I want that recipe.
30:35Look, if you'd be so kind to sauce our plate here.
30:3845 seconds.
30:39I'm going to get this fish in the oven here.
30:41Get ready.
30:42I have one trick up my sleeve.
30:43I knew we wouldn't want to wait so long to eat, so I already have the other filet from the
30:47fish that I prepared earlier just finished in the oven.
30:51God, do you guys think he's going to make it?
30:52Want to give it a try?
30:53Absolutely.
30:54Got some forks here.
30:5520 seconds to dig in.
30:57Cut that, though.
30:58All right.
30:58Because that's gorgeous.
30:59That is.
31:00I'm just going to take a bite off the end here.
31:03No plates, just go for it.
31:04No, just pop it in your mouth.
31:05Just go, just go.
31:06Oh, no.
31:0710 seconds.
31:08There you go.
31:09I hope you enjoy as much as I've enjoyed cooking with you.
31:15It's a sweet ending.
31:16It's sweet, it's sweet.
31:17Wow, I got goosebumps.
31:19I know.
31:19That was good TV.
31:20There was so much information, and he was having a good time.
31:23And I felt like Julia was having a good time.
31:25Yeah.
31:26That was a big sign.
31:26And so smart to have Julia taste the salsa verde before the ending.
31:30Yes, because then we got a taste in.
31:31And so even though we didn't get the final bite, we got a preview of what they might taste
31:35like together.
31:36Nice.
31:38This is delicious.
31:39Yeah, thank you.
31:40Honestly, I feel like I just blacked out the whole time.
31:42I looked up and we had 10 seconds left.
31:45I wish I would have got to say my closing, but I think this is by far the best demo
31:49I've
31:49ever done.
31:50Oh my gosh.
31:51Great job.
31:52Thank you so much.
31:53Ashley is such a natural in front of the camera, so I still don't know if it's going
31:56to be enough.
31:58I definitely feel like I'm the full package for America's Test Kitchen.
32:02The thing I love about cooking is teaching.
32:04And I think that's what this place is.
32:07It's just a whole bunch of teachers.
32:09I definitely think I can fit in here.
32:11Walk me through what we're doing.
32:12So I know where to be, where to stand, what to do.
32:14All right, judges.
32:15Let's watch Ashley.
32:17Ashley, take one.
32:19One more.
32:20Three, two.
32:22Welcome back to America's Test Kitchen.
32:24My name is Ashley Gibson, and I'm here with the illustrious Miss Julia J.C.D.
32:29Yes.
32:29Welcome here.
32:30I'm so happy to have you.
32:32And today we are working together to create anti-inflammatory Cajun chicken lettuce wraps.
32:37I am so excited about this because a lot of people have anti-inflammatory issues.
32:40And you can help solve some of that through food.
32:43Correct.
32:43All right.
32:43Chicken lettuce wraps.
32:44Chicken lettuce wraps.
32:45I think they're super easy, so let's get straight to it.
32:47All right.
32:47I'm going to put you to work today and have you make a couple sauces.
32:50All right.
32:50So I live by the phrase, the longer it sits, the better it gets.
32:53I want you to start with the dipping sauce.
32:55All right.
32:56And while you do that, I'm going to actually start on our mixture.
32:59And then the big punch for anti-inflammatory, we have ginger and garlic.
33:03Really?
33:03Yes.
33:03So that's an anti-inflammatory sort of powerhouse, right?
33:06Correct.
33:06I actually wake up every morning and just eat a clove of garlic.
33:09Do you really?
33:10Yeah, yeah.
33:11No, seriously.
33:11My brother juices garlic and drinks garlic juice.
33:13Oh, that is, what is your brother doing?
33:16So I have some ground chicken here.
33:18I'm just going to chop that up, you know, give it a little hit.
33:20I know there's a lot going on in this pan.
33:22Mm-hmm.
33:22So I'm going to let this cook down a little bit.
33:24Mm-hmm.
33:24And then we're going to add that sauce in, all right?
33:26Because we're going to start our crispies, is what I call it.
33:30Ooh, crispies.
33:30Crispies.
33:30I don't try to take my name, Julia.
33:33Crispies, okay?
33:33All yours, all yours.
33:34I would say Alex should feel a little worried.
33:37She is just a natural in front of people.
33:39There's no doubt about that.
33:40Crispies are basically just wonton wrappers.
33:43And again, those knife cuts come into play.
33:46And we're just going to give these a quick julienne.
33:48Ooh, show us those skills.
33:49Come on.
33:49So how long does this take, really?
33:51This right here, another reason, I'm glad you asked that, why I like this recipe, it
33:54does not take long.
33:55This can be ready in 30 minutes with the mise en place included.
33:59Right.
33:59So it's like, I'm a school teacher.
34:00I come home.
34:01I don't have time.
34:02I'm not slaving over a stove all night.
34:04I'm getting nervous.
34:05I feel like we can go ahead and add in our sauce.
34:07All right, here you go.
34:08All right, and we're just going to let those all simmer together.
34:11One minute left.
34:13So, I think our oils should be up to temp.
34:16And we're going to go ahead and add in our crispies.
34:1830 seconds left.
34:20Over here, I have a set up for our...
34:22Let me grab our sauces.
34:23Oh yeah, those sauces, those are important.
34:25I appreciate that.
34:26No, Ashley, come on, Ashley.
34:28Get to the plating.
34:34So you have in here, again, all these bell peppers, which are anti-inflammatory friends.
34:3810 seconds, you guys.
34:40So we're actually going to fill these up with our chicken mixture.
34:44All right.
34:44Cutting it close, guys.
34:46And we have...
34:48No, no, no, no, no, no.
34:51This is heartbreaking.
34:52The acid is a great accompaniment.
34:54It brings out those plates.
34:55Ladies, that's time.
34:56Are you serious?
34:56Yeah.
34:58Where's the...
34:58Oh.
34:59I really didn't even look at that.
35:01Okay.
35:03Fiddlesticks.
35:04I dropped the ball off.
35:05The biggest job interview of my entire life.
35:09And the coolest thing I've ever done.
35:10Started talking to Julia like she was my auntie.
35:14I feel like if I had 30 seconds at this moment, I feel like I would have finished.
35:18Wow.
35:19What about those demos?
35:21There is a lot to consider here.
35:23Julia, how was it working with Alex in the seven-minute demo?
35:26He was really well-organized.
35:28I mean, there were just talking points all along the way.
35:31And I, as a host, could have stopped on any one of those.
35:34And gone into further depth, which is what we do on ATK.
35:36I mean, it's that good.
35:38If there were anything to improve upon, what would it be?
35:40There was a monologue in the beginning where he's just kind of setting it up a lot.
35:43He was off by like 30 seconds, so diving in a little bit quicker would have been great.
35:46I think he would have hit his time.
35:48He's not super warm.
35:49He's warming up.
35:49And I think we've all said that.
35:51He's opening up like a tulip.
35:54Julia, how did it feel working with Ashley for the demo?
35:56We ran out of time.
35:57I mean, that's the obvious thing, right?
35:59But she has such a joyful spirit.
36:02And as soon as you see her, it just makes you want to be next to her.
36:06And she's a teacher.
36:07And she's a communicator.
36:08And that is a gift that comes so naturally to her.
36:12And that really came through in the segment that she did with you, Julia.
36:15Now they're about to join us one by one to pitch their cookbook, present their photos,
36:19and tell us why they should be a part of the ATK team.
36:22All right.
36:23We will start with Alex.
36:26Going up against Ashley is really intimidating because she's so open and she's so confident.
36:31And I'm just starting to come out of my shell.
36:33But I need to trust myself and know that I am enough and I deserve to be here.
36:40Hi, Alex.
36:40Hey, Alex.
36:41Hi.
36:42Tell us about your cookbook.
36:43My cookbook, I want to title Work in Progress.
36:46Cookbooks are so focused on the recipes themselves.
36:50And I want to really focus on breaking down the recipes, why they're happening versus just what's happening.
36:55All right, Alex.
36:57Let's see your photos.
36:59Ooh.
37:00Wow.
37:01That's incredible.
37:02It's almost like you worked with Elle or something.
37:04Yeah.
37:05Almost, yeah.
37:06This was my eggplant dish.
37:08I wanted to get a nice action shot because you see the progress of what's happening within the dish itself.
37:14Let's take a look at Alex's next photo.
37:17This was my pan-seared sea bream.
37:19I love the contrast of having it look really elegant but being torn apart at the same time.
37:24You have nice hands, Alex.
37:26Yeah, I didn't realize I would photograph so well.
37:28I'm honestly shocked.
37:31Alex, I'm super impressed with this.
37:33Really nice work.
37:34Alex, as a food stylist, you came in like a dream.
37:38You were open to feedback, but you also had a vision.
37:41When I think about like a how-to cookbook, they tend to look like user manuals.
37:45This one brings like elegance with technique teaching.
37:50High five in the air.
37:51Yes.
37:52I always think of a food photo as like a dating app photo.
37:55You don't want to make something until you see it first.
37:57I want to eat that.
37:59I want to make that.
37:59Like those photos sold me.
38:01She swiped right.
38:04Alex, tell us why you think you should join the team here at ATK.
38:08Gladly.
38:09I'm very, very passionate about sharing knowledge, building up confidence in people,
38:13the opportunity to do that on an even larger scale by hundred thousand fold on what I do now is
38:19really, really exciting to me.
38:21When I started my culinary journey, I knew I loved food, but I did not have an end game in
38:27sight at all.
38:28So I thought if I just kept my head down and work hard and take whatever opportunities that come my
38:34way, one day I'd be able to look up and be happy with where I am.
38:38And I've looked up and it's here.
38:42I just can't imagine really doing anything else.
38:46Thank you so much, Alex.
38:47We have a lot to discuss.
38:50Thank you, Alex.
38:51Thanks, Alex.
38:51Great job.
38:53I'm having such mixed emotions.
38:54It feels so good to have the weight off your shoulders to be done with the competition, but there's so
38:59much on the line.
39:00There's been a lot of highs, but there's also been a lot of lows.
39:03It could be anyone's game.
39:05It was good.
39:07I felt a little something building up in the corner of my mind.
39:10I think he did, too.
39:11Yeah.
39:12Came from the heart.
39:13Yes.
39:13That was so pure.
39:16Mm-hmm.
39:17Yeah.
39:18I'm disappointed at my demo.
39:20This is the last hurrah.
39:21So I know that I need to bring it 150% more than I usually would.
39:27It's the finale.
39:29Hi, Ashley.
39:30So I'm going into it, you know, 10 toes down, standing on business.
39:34Let's talk about it.
39:35Tell us about your cookbook.
39:36My cookbook is going to be called 40 Stop Playing With Me.
39:41I love the concept that came from loving my indulging butter pound cakes, barbecue, all of the great things that
39:49come from the south.
39:50In addition to taking care of myself better, you know, dealing with what comes with turning 40 and just aging
39:56in general.
39:57Let's take a look at your photos.
40:01Mm-hmm.
40:02This is my chicken and shrimp gumbo.
40:05I think it encompasses how gumbo should taste, how it should look, how it should feel.
40:10Let's take a look at your next photo.
40:12These are the anti-inflammatory chicken lettuce wraps.
40:16This will obviously not be in the indulgent chapter.
40:20Let's take a look at the photos side by side.
40:23I like them.
40:24So team, what do you think?
40:26These are really, really beautiful.
40:27The angle of the spoon there is really inviting.
40:29It makes me feel like it's my bowl and I'm going to dig into it.
40:32And then your other shot here is just like green, green, green, which is so perfect for something healthy but
40:37also really inviting.
40:38I love this gumbo shot.
40:41It looks dark and rich.
40:43It is a stunning gumbo.
40:45And I've seen a lot of gumbo photos.
40:46Jack has a coffee table book of just gumbo photos.
40:49So this is actually higher praise than you even know.
40:53I also love both of them are on the casual side.
40:57Like I could see that gumbo.
40:58That could be my counter.
40:59I love that you kicked in immediately and wanted to implement all of your creative ideas.
41:05I love these photos and I think you did outstanding work.
41:10Ashley, tell us why you should join the ATK team.
41:13Like I bring all of me, not to toot my own horn, but to toot my own horn.
41:17And I'm always just going to bring myself before the camera, behind the camera.
41:21And I know that I could bring that to ATK.
41:23I'm really, really proud of it.
41:26I'm proud of it.
41:26We can totally see your passion.
41:28Thank you so much.
41:30Thank you, Ashley.
41:31I have no complaints.
41:32I have no regrets.
41:33So I feel great.
41:34I just love saying I did this and I'm pretty proud right now.
41:37Like floating.
41:38Bro, you been in here the whole time?
41:41Wow.
41:42Guys, we have so much to discuss.
41:44Let's start with Alex.
41:46What did you think of his cookbook pitch?
41:48So what I really love about Alex's pitch is how fully fit.
41:51How informed it is.
41:52He's bringing home cooks from wherever they are to a more technique driven style of cooking.
41:57And I feel like his photographs are so kind of aspirational but also achievable that there's like a clear pathway
42:04to get there.
42:05Aspirational but achievable is a really good way to describe the recipes.
42:08And I'm really excited about the book because these two are representative of what's coming.
42:13It's a good book.
42:14It's a good book.
42:14Cheers.
42:15Cheers.
42:15Yeah.
42:15It's just needed.
42:16Great job.
42:17Me too, sir.
42:19Like seriously, bro.
42:20What a day.
42:21So I think there's a really fun idea in Ashley's cookbook.
42:24Yeah.
42:24I do think there's a huge market for an anti-inflammatory cookbook.
42:28We've actually been talking about doing something here.
42:31I have some questions around who the book is really going to be for.
42:35Because I think if people are going in that direction, they're probably going pretty strict to solve a problem.
42:39Right.
42:40And so is that person really going to want that gumbo recipe?
42:43You know, I think throughout the competition, we've seen Ashley's wit and humor.
42:48And, you know, that goes a long way.
42:50We need more funny people in America's Test Kitchen because, you know, we've got Dan.
42:56Wow.
42:58I can't tell.
42:59Is that a compliment?
43:02I'm throwing my Dutch oven away.
43:04When you have one and I wanted one, not anymore.
43:07Keep all the Dutch ovens.
43:08I don't want a single Dutch oven in my apartment.
43:10It's my favorite piece of cookware I own.
43:11I make everything in it.
43:12Really?
43:13Going in the alley.
43:15There is so much on the line.
43:18We're literally changing someone's entire life in this very moment.
43:22So that said, have you really made your decision about who would you ultimately like to work with?
43:29Yeah.
43:30Yes.
43:30I think we have.
43:31I'm really sure and I'm really excited.
43:33Okay.
43:34Shall we?
43:34Yes.
43:34That's the best.
43:39Cooks, getting to know you, tasting your food has been an honor for all of us.
43:46Ashley, from the day you stepped foot in the Test Kitchen, we have grown to absolutely love you.
43:51You are a very special person and one of the coolest things is you make other people feel great at
43:56all times.
43:58I'm shaking in my Jordans.
44:00I have no idea what's going to happen.
44:01I really want this.
44:03I'm just hoping that I did enough.
44:05Alex, when you first stepped into the Test Kitchen, you were a little shy and reserved, but it's been really
44:10fun watching you come out of your shell.
44:12And it's also been really nice tasting your food.
44:14I absolutely feel like I've given this competition my all.
44:17No matter what happens, I've made it this far and I still feel like a winner and I wouldn't want
44:22to lose to anyone else but Ashley.
44:23The winner will receive $100,000, a cookbook option, and become the next face of America's Test Kitchen.
44:36The winner of America's Test Kitchen, the next generation is...
44:48Alex!
44:51Come on, bro. Bring it in. Bring it in.
44:54Congratulations, Alex!
44:55Congrats, Alex!
45:01I mean, it's the best moment of my life, by far.
45:09Deserve it, bro.
45:11Come on, bro.
45:13You can have a baby too.
45:15It's a lot to take in. It's a lot.
45:17But I really couldn't be happier.
45:19I've almost quit cooking many times, so...
45:23I mean, there's a reason I stuck with it, and it's why I'm here today.
45:29So, thank you all for believing in me and seeing that in me, and it means so much.
45:36Alex, you brought in incredible technique from your restaurant days, and it's been really fun learning from you and seeing
45:43you grow.
45:43Welcome to the ATK team.
45:46I'm so proud of Alex. That's my boy.
45:48He's such a technique master. It's only up from here for him.
45:52I mean, I can say the same for me, too.
45:54I learned so much from being here to teach my students.
45:58I'm proud of you.
45:58Thank you. I'm proud of you, too.
46:00Buy my drinks.
46:01I will. Tell me.
46:03Ashley, you were a remarkable, brilliant light in this kitchen.
46:07The coolest experience of my life. Absolutely.
46:11I think it's time to pop some bubbly.
46:13I would be honored.
46:15Yes!
46:16Oh, it's happening. Guys, guys, guys.
46:19Hold on.
46:19Oh, look at it.
46:20Okay.
46:20Are you ready, guys?
46:21Maybe a nice drum roll.
46:22Okay, get it.
46:26Oh, I get it.
46:27All right, one more time. More drum roll. More drum roll.
46:36This moment feels so special to me. It's my biggest accomplishment by far.
46:41Come here, you.
46:42Oh, welcome.
46:43Oh, I'm so proud of you.
46:46I've never really put myself out there.
46:48I've always been a very reserved person.
46:50I'm from Chicago, Illinois, and we sure do love our carbs in the Midwest.
46:54I'm from the Midwest. I enjoy my carbs. I can relate.
46:57We all do, yep.
46:58America's Test Kitchen has a huge emphasis on the word test.
47:01It's all about testing and trying again, and that's what I've done here in this competition.
47:06The pasta texture is a little heavy for me.
47:09Got it.
47:09When I fail, I just try again.
47:11He made this pasta from scratch.
47:13There's real technique here.
47:14I think I'm starting to understand Alex.
47:17So I feel like my journey is very in line with America's Test Kitchen as a whole.
47:23The winner of today's test is Alex.
47:27Yeah.
47:27Alex.
47:28Alex.
47:30I really see this as a home for me, and I want to flourish here.
47:34Cheers to Alex, the next face of America's Test Kitchen.
47:39Woo!
47:41Congratulations.
47:42Good luck.
47:49Let's check in with Alex at the America's Test Kitchen studio.
47:52Here we go.
47:54Three, two, one.
47:57Cold start pan-seared chicken breasts.
48:00Well, who better to teach us all of this than our Season 2 America's Test Kitchen Next Generation winner, Alex.
48:06Welcome to the Test Kitchen.
48:08Thank you, Bridget.
48:09I'm so excited to be here.
48:10We're going to break every rule that most people have ever learned today.
48:13Alex is breaking all the rules from the moment he walked in here.
48:16I love it, but I know we're in great hands.
48:18This layer of fat will allow for really, really nice heat transfer to the chicken and will give us a
48:24perfect sear.
48:24We're going to flip every two minutes for six to eight minutes.
48:27We're going to build up that sear on each side.
48:30I have one cup of dry red wine.
48:33Really scrape up off the bottom.
48:35Such a great way to incorporate whatever you're searing with the sauce itself.
48:39This is something spectacular.
48:41Turned out great.
48:42I love this recipe.
48:43Well, you can stay.
48:46Definitely.
48:47This was the big test.
48:48Learning something new.
48:49Never tasted so good.
48:50So thank you, Alex.
48:51You're welcome.
48:52And start recording perfect.
48:55You can kind of see.
48:58No.
49:09No.
49:23That's when I Pat.
49:52We'll see you next time.
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