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TVTranscript
00:01I'm Padma Lakshmi, and we've scoured the nation to bring together the most elite chefs and the most renowned judges
00:08into the ultimate culinary battleground.
00:11This is the test of our 10 culinary commandments. Master them and you win $1 million.
00:19Brought to you by our official cleanup partners, Dawn Powerwash.
00:3211 of you have now survived the first commandment.
00:36Oh my God.
00:37How you feeling, Keith?
00:38Take a moment to celebrate, do my end zone dance, and get right back to practice.
00:43Unfortunately, there's no time to celebrate.
00:47Because your next culinary commandment starts now.
01:00These are sexy.
01:00Wait, what's going on?
01:02They're kidnapping us.
01:04Chefs, your second commandment is...
01:10Sustainability.
01:14I personally am very excited about sustainability commandment.
01:18I am very proud to be the only Mexican chef in the United States with the Michelin Green Star for
01:22sustainability.
01:24Sustainability is about preventing food waste.
01:26By making ingredients last, sourcing locally, and eating foods that require fewer natural resources.
01:33Chefs, in my mind, this next commandment might be the most important of the 10.
01:37True mastery begins with sourcing, and that means selecting ingredients that are local and sustainable.
01:44For your next cook, you'll have one hour to create a dish using hyper-sustainable ingredients.
01:50These all-electric Rivian vehicles are going to take you around the farm to gather produce directly from the source.
01:58You'll be pairing those vegetables with additional sustainable ingredients.
02:02And we'll meet you back at the penthouse.
02:04Happy picking.
02:05All right. I got a shotgun.
02:06Good job.
02:08Can we talk about how beautiful those cars are?
02:10Like, the wood grain, vegan leather, sexy.
02:15Oh, hi. Congratulations.
02:17We're already on to the next challenge, so I don't have enough time to soak in the glory of the
02:22win.
02:24Congratulations, Matt. You are the winner of the Carnivore Classic.
02:28But now with the sustainability commitment, I'm going to continue to push myself.
02:33All right, don't just stand there. Be like waving homecoming queens.
02:37Bye, chefs.
02:41Made it.
02:44Been a long, hot day. I didn't go home, but it always sucks being on the bottom.
02:48It may just not meet my expectation.
02:51You just have to pick yourself back up and go for it again and keep going and keep going.
02:57Gosh, this is amazing.
02:59Oh, thank you, caballero.
03:01I'm excited to run through the fields and let the ingredients speak to me and be like, what leek?
03:07Que pasa, calabaza?
03:08Oh, wow. You're taking out your shoes?
03:10I gotta run.
03:11Hope I clip my toenails.
03:12Let's go.
03:13Okay, let's go.
03:17I'm a runner.
03:18I've been running for years and years.
03:20Running is my, like, zen time to formulate ideas and clear my head.
03:25Having that mental break has been arguably the most important part of my success outside of my support with my
03:32family.
03:33Go, daddy!
03:34This year has been the hardest year of my life.
03:36My mom passed away in January.
03:38I have been a mama's boy since day one.
03:41Because I wanted to spend more time with her, I was naturally hanging out with her in the kitchen all
03:45the time.
03:45I more ate things than I did help, but, you know, I didn't know it at the time, but I
03:50think that's when I started to fall in love with food.
03:52Hi.
03:53Oh, hi, chef.
03:55I've been thinking about my mom every second of this competition.
03:59I'm 100% doing it for her.
04:00I'm just hoping I get to the finish line.
04:02All right.
04:03I think I got what I needed.
04:10That was fun.
04:11Whew. Yeah, I got a good tan.
04:22Oh, back in rainy New York.
04:24Uh-huh.
04:24Oh, my God.
04:25Oh, my God.
04:34Hi, chef.
04:36Hi.
04:36Hi.
04:37Welcome back to the city.
04:39I see you have all your produce from the farm.
04:41Yes.
04:43What'd you get?
04:43Some beautiful leeks.
04:44I love leeks.
04:45Katie, it looks like she has nothing in her basket.
04:47I know.
04:48I got exactly what I need.
04:49Very sustainable of you.
04:51Yeah.
04:52As you know, today's culinary commandment is sustainability.
04:56And mastering this commandment will get you one step closer to the prestigious honor of being the winner of America's
05:03Culinary Cup.
05:05And walking out of here with $1 million, thanks to our friends at Dawn Power Wash.
05:12Michael, you have a green Michelin star, right?
05:16Yeah.
05:16I was awarded a green Michelin star in 2023 for my work at my restaurant.
05:19So maybe that makes Michael the chef-to-be.
05:21We coming, Michael.
05:22.
05:25Matt won the meat commandment.
05:27It feels really good to be acknowledged for the things that you've done in your work.
05:32But it kind of makes you go into this frenzy of, like, don't this up.
05:38Chefs, you'll have one hour to create a dish featuring both the produce you've harvested from the farm in addition
05:45to the hyper-sustainable ingredients in our pantry.
05:48Like mussels, ants, and quail.
05:51The two chefs who receive the lowest scores in this commandment will battle it out in a head-to-head
05:57cook-off where the loser will be forced to go home.
06:01Cooking head-to-head, I've been there before, and I don't want to do it again.
06:05The further away I'm from the bottom, the closer I am to getting that million dollars.
06:09We're cooking on a stagger.
06:11Buddha, you're first.
06:12You have one hour on the clock.
06:14Your time starts now.
06:16Go Buddha!
06:17Go Buddha!
06:18For this commandment, chefs will be scored on four judging criteria.
06:22Come on, Buddha!
06:23You can do it!
06:23Taste, creativity, presentation, and mastery of the commandment.
06:28Each category is worth five points for a total of 20 points from each judge with a possible perfect score
06:34of 60.
06:36Is Beverly cooking with her mind right now?
06:38Totally.
06:38She's going through the steps in her head.
06:40Yeah.
06:40It looks like it.
06:41Today I'm making four pots of the leeks.
06:43I'm gonna serve them with some razor clams.
06:46Buddha, how many ways are you doing leeks?
06:48Five ways.
06:49Five ways.
06:50I like five.
06:52Maybe I want five kids later on.
06:53I don't do minimum requirements.
06:54I go for the moon, and if I don't hit the moon, I'll end up in the stars.
06:58Michael's up.
07:00Woo!
07:02Hey, Michael.
07:03Chef.
07:04Batman says you're the only one to be, no?
07:05Damn it, Buddha.
07:06Yes.
07:07I think so.
07:08My sustainability journey started with this idea of being able to take quote-unquote garbage
07:14and turn it into another layer of flavor.
07:17Here you go, my love.
07:17Hi, baby.
07:18Hi, baby.
07:19I am here for my community, for my culture, my family.
07:22My wife, Ryan, has been the biggest supporter of my career.
07:25I couldn't have done it without her, honestly, and her also just kind of helping me through my transition when
07:30I left the church.
07:31I grew up in a cult, and walking away was not easy, so I want to win this million dollars
07:36for her.
07:36And I'm going to cook my ass off.
07:38Michael, what are you doing with everything from the farm?
07:40I'm making an agriculture, Chef.
07:41I'm going to make a little squash puree, and then I'm going to roast a little bit of quail.
07:46I've cooked quail before, and it's super unsustainable.
07:49And also, I can make, like, an ant and nori, like, rub.
07:52Ants are nutty, earthy, fun, and some good times.
07:58Heat start.
07:59Let's go, Keith.
08:01Let's go.
08:02My strategy?
08:03Use as few ingredients as possible.
08:05It's very sustainable.
08:06Leeks will be the starter dish.
08:07I will do a leek and potato valute.
08:11Leek and potato soup.
08:12That's it.
08:13Uda, Keith, is this a battle of the leeks?
08:16Battle of the leeks.
08:17Yeah, it's a battle of the leeks.
08:18Can't wait.
08:18Keith looks like he's cooking Wednesday supper.
08:21Yeah, he does.
08:21He looks very chill.
08:22I am someone who grew up with less than other people.
08:25I am someone who thrives under pressure.
08:28I've been to prison.
08:29I did it all.
08:30And so, sustainability.
08:32I got this.
08:33Okay, what's next?
08:34Start, Gianna.
08:37I want my dish to be the best.
08:39I see lobster and the sea urchin, and those are, like, just things that I love to eat.
08:44Nice and fatty.
08:45I just came from the land.
08:47Let's take it to the sea now.
08:49Katie, time's on.
08:50Katie.
08:51I go in the pantry and I get exactly what I want.
08:54Mussels.
08:55Hey.
08:55Mussels are incredibly sustainable.
08:58Melina, get going.
09:03My strategy for this cook is to cook as if I'm cooking a dish for my wife.
09:08She's the only person that I know that's more chill than me.
09:12My wife would be vegan if she weren't married to me.
09:14So, I'm making a completely vegan dish.
09:17That is the ultimate example of sustainability.
09:24Whoa.
09:25Whoa.
09:25Whoa.
09:26Oh, no.
09:29I mean, at least she didn't have a beard.
09:31That's why mine's so much shorter now.
09:35What's Michael up to?
09:37I think he's got quail over there.
09:38This is the ant rub that I made for the little quails.
09:42What quail?
09:43I got to say, I think quail's like a risky choice.
09:46Why?
09:46The birds are so small and they have to be cooked just so because if they're not, then they're,
09:50you know, going to be dry.
09:50They get tough really easy.
09:52Gotta go.
09:54Please start, Emily.
09:56Emily, get going.
09:58What I got on farm is carrots.
10:01So, I'm featuring seaweed and carrots.
10:04Woo!
10:07Missed one.
10:12Emily's working away.
10:15Matt, your time starts now.
10:19Let's go, Matt.
10:20Start cooking.
10:21I just won the meat commandment challenge.
10:23So, this kind of helps bring a little bit of confidence for the rest of the competition.
10:30Beverly looks ready.
10:32I'm sorry.
10:32My body's like a bull thing.
10:33Like...
10:34I know you're ready, Beverly.
10:36I've been ready.
10:39Beverly, go!
10:46Is that clams?
10:47Sweet.
10:53That kalabaza is going to take a minute.
10:56Yeah, that's going to take time just to peel that thing.
10:58Oh, Chris has a nice big squash, too.
11:05Oh, God.
11:07Kara, your time starts now.
11:11I would say that I'm one of the more sustainable chefs here.
11:16My strategy is to go vegan.
11:18I know how to use everything from the roots to the sheets.
11:21I mean, mushrooms are sustainable.
11:22They, like, they come from death.
11:23You know?
11:23Some kind of a beautiful thing.
11:26Woo-wee!
11:28Woo-wee, baby.
11:31It's going to be hard to beat.
11:33Chris, your time starts now.
11:38So, I'm going to do a roasted lime squash with ricotta and blackberries.
11:43Buda, you have five minutes left.
11:45Five minutes, Buda.
11:46Michael, 15 minutes.
11:48You are up.
11:49This quail is kind of, like, starting to become a problem for me.
11:53I'm not getting the color that I want, the browning.
11:55We're, like, getting to the wire.
11:57So, at this point, I start to worry, right?
11:59Like, my sauces are tasting really good.
12:01Everything's really great.
12:02But then I cut into one, and it's still not all the way there.
12:08I put it in the oven, and I'm just praying that hopefully the universe, like, sends me a Hail Mary,
12:13and it's not f***ing raw.
12:23America's Culinary Cup.
12:29I want a medium cook on that quail.
12:31Time is of the essence, and hopefully I can get it up to at least temperature.
12:37Flowers from the farm.
12:39Buda, five, four, three, two, one.
12:45Time's up, Buda.
12:46I feel confident with my dish.
12:48I think it's delivering the right message of sustainability.
12:51What did you make for us, Buda?
12:53I'm trying to utilize the whole leek.
12:55So, I braised the leeks, a little bit of bacon.
12:57They're served with clams, focusing on a vegetable as the main component.
13:01You did develop really good flavor of the leek.
13:04Good job also of, like, sticking to the commandment here.
13:06Shellfish are very sustainable.
13:08I think the soup is great.
13:09I think that the razor clams are nice and tender.
13:12I think you could have used the opportunity to give it a little bit more crunch, maybe fried some leek.
13:17But some dishes are just soft, and it's okay.
13:21Yeah.
13:22Taking a humble vegetable and a few razor clams and making something so luxurious and special-feeling is exactly what
13:29we want to do with this commandment.
13:31Yes, thank you.
13:32All right, let's score.
13:39Silky smooth, baby.
13:42I am killing the muscles right now.
13:45The cold muscle dick.
13:47Pista manchego takes a while to make.
13:49The risk I'm taking is I'm making a quick version.
13:54Not cold yet.
13:56Michael, 30 seconds.
13:5730 seconds, Padma.
13:58I'm stressing about the quail.
14:00Hopefully, my sauces will, like, save me.
14:03Michael, five seconds.
14:05Five.
14:05Four, three, two, one.
14:09Time's up, Michael.
14:16Chef, what'd you make for us?
14:18Pan-roasted quail with a rub made from ants, a plum sauce, and then the squash puree was made with
14:24all the beautiful vegetables from the farm.
14:27You can build these complex sauces, flavors that are very rich.
14:32This puree in the middle of a plate is really cool.
14:34And the legs of my quail are great.
14:36You know, the rub is really fun.
14:38Unfortunately, I think the breast on my bird is a little bit rare.
14:42Unfortunately, mine is, like, very rare.
14:44However, the rest of the plate, as Wiley said, absolutely delicious.
14:49Maybe you should have gone vegetarian.
14:50Yeah, thank you.
14:51This is really raw.
14:53You did yourself a real disservice because that puree is excellent.
14:57I appreciate it.
14:58Thank you so much.
14:58Thank you, guys.
14:59Thanks, Michael.
15:00The reason why I picked up the quail in the first place was because I wanted to highlight a protein,
15:04and now this is the thing that's going to potentially be bringing me down.
15:09I'm not sure how to rate the taste or creativity because, like, it's so raw.
15:16Fair enough.
15:20It was about babies.
15:22That's all you got.
15:24Go big or go home?
15:25I got some air balloon carrots here.
15:27I'm making, like, kind of a take on, like, tandoori carrots with yogurt but with tofu.
15:34I'm gonna toss the carrots in a lime miso sauce.
15:40Take a deep breath.
15:41Okay.
15:43He's plating.
15:47Three, two, one.
15:50Time's up, Keith.
15:54It's a beautiful dish.
15:56Everything I create, I believe is going to be delicious.
15:59Hi, Keith.
16:00Hello.
16:01Right here, we have a leek and potato velute, shive oil, truffle oil, and crispy potato skins.
16:08The texture of your soup is great.
16:10I do think that with leek as your vegetable, there's not a lot of leek shining through.
16:15It feels like it was about potato and that you got out of the pantry.
16:19You can't really taste the truffle oil, which is a good thing because I think truffle oil is probably one
16:24of the least sustainable things that we've ever created.
16:28I love the consistency of your soup.
16:31It ain't like a velute, a beautiful example of one.
16:35The soup, to me, it just tastes a little too oily, if that makes sense.
16:42Thanks, Keith.
16:43I can't believe it.
16:45I use one of the most sustainable ingredients paired with the least sustainable ingredient in the truffle oil.
16:53Ah, damn.
16:55Now I'm trying to cook again tonight.
16:58Ah, so in here, we're kind of torch off the skins.
17:01From there, we're going to stew this down.
17:03Kind of really showcasing the beautiful flavors of the tomato.
17:07Kind of like a pretzel too, if you will.
17:11Deanna, you have 90 seconds.
17:1390 seconds?
17:14Flowers, flowers, flowers, flowers.
17:16Having over here, my flowers, my flowers, right here.
17:19Time is difficult for me.
17:22Time's up, Deanna.
17:25What did you make for us?
17:27Mar y tierra.
17:29Stuffed eggplant with lobster, salsa ranchera made with calabaza, tons of chile and leeks.
17:36Everything that was in my basket is inherent.
17:38I commend you for using the entire basket, but you could have maybe left a few of those ingredients out.
17:44Deanna, I have to respectfully disagree with Wiley.
17:47Yeah, so do I.
17:49I think that you brought all these ingredients together in a really compelling way.
17:54This dish is a beautiful dish.
17:56It's a creative idea.
17:57But I think the ratio is a little off.
17:59It needed more lobster.
18:02I feel good about my dish, but I have no idea, like, how it's going to be scored.
18:06I don't want to cook again.
18:09I love going to farms, so it felt really good to, like, get in that element again today.
18:14At Kurite Bar de Tapas, we use the influence of the ingredients and the producers in our area.
18:21It's got, like, this sense of place.
18:24Spanish tapas via Asheville, North Carolina.
18:27And you can only get that food there because it's our identity.
18:31I have a master's degree in biomedical engineering.
18:35But honestly, it was not filling my soul.
18:38I wanted to cook.
18:39Oh, I can't stop shaking. It's so crazy.
18:42Right as I was switching careers, I started cooking Spanish food and then never looked back.
18:48Ooh.
18:48What'd you make, Katie?
18:49This is a version of mechiones and escabeche, which are pickled mussels.
18:54I made ratatouille.
18:55And then I blended that into the sauce to try to capture all of the flavors from all of the
19:01vegetables that I gathered.
19:03I think the sauce is beautiful.
19:05So is the knife work.
19:06These mussels are plump, juicy, lovely.
19:09They're not rubbery.
19:11They're cooked exactly as they should be.
19:13This is a very delightful dish.
19:15I loved it.
19:16I thought it was delicious.
19:17The mussels were tender.
19:18You came in with very few ingredients.
19:21It seemed like you had a plan, which is great.
19:22And I think you definitely executed the plan.
19:25This was great.
19:28Katie probably used the most sustainable ingredient of everyone that we've tasted from so far.
19:33Mussels are a highly sustainable ingredient.
19:35She's going to be tough to beat.
19:48Let's go, Katie.
19:49I love mint and eggplant together.
19:52Now I'm going to add on the sea beans.
19:54Three, two, one.
19:56Melina, time's up.
20:01Hello, judges.
20:02It's kind of like a take on the nasu dengaku, which is the Japanese dish.
20:07I use a red miso, red raspberries, and red beets.
20:11That green sauce is delicious.
20:13So good.
20:14You treated that eggplant like a steak.
20:16It was cooked to perfection.
20:20And seasoned well.
20:21Thank you, Melina.
20:23Hello, chef.
20:24Hi.
20:24I made carrots and seaweed.
20:26Super excited to use seaweed in all different types of ways.
20:32It's delicious.
20:33And I'm sorry that I don't have anything negative to tell you about this dish.
20:37Stop.
20:37I wish I did, but it's just too damn good.
20:39Stop.
20:40All right, I'll stop.
20:42Okay, I can breathe again for a few seconds.
20:46Hi.
20:47Hi, Kara.
20:48Mushroom wontons with mushroom broth.
20:50You said sustainable.
20:51Like, if you really want to, like, nitpick it, you've got to go vegan in my mind.
20:56Great.
20:57These are big for one biter, but I'm going to do my best.
21:01Listen, if I gave you a small dumpling, my mother would shame me.
21:04Like, total shame.
21:06This was great.
21:08It was very simple in its presentation, but it delivered on a whole other level.
21:14The broth is luscious and light, full of flavor, and the dough is made by your expert hands, and it
21:21shows.
21:22So, thank you.
21:23Thank you for a job well done.
21:26I mean, if Kara keeps cooking like this, she's going to have her baby here in the kitchen.
21:30Yeah.
21:30I know.
21:41What did you make for us, Matt?
21:42Farm ratatouille with seared scallops and saffron clam sauce.
21:48Matt, I think you took a bunch of seemingly simple ingredients, put it together, made a beautiful, elegant dish.
21:54Unfortunately, I did get a little bit of sand in my scallop.
22:00That would be sort of my big pet peeve.
22:04I know that's just, like, the biggest no-no that you can do is have a sandy scallop.
22:08I could actually go home today.
22:20For me, Matt, I really prefer to have scallops seared on both sides.
22:24It's just a pet peeve of mine.
22:26Everything about this dish is so beautiful.
22:29I love the tiny leaves of basil on the tomato.
22:33It gave the dish such brightness, but my scallop had a touch of sand in it, too, in that first
22:40bite.
22:41Thank you, Matt.
22:42You can go back to your station.
22:43I feel super deflated right now.
22:45We're here to take risks, and unfortunately, this one bit me.
22:49Three, two, one.
22:52Beverly, time's up.
22:54I'm a little nervous because it is very simple.
22:59It's just carrot sauce and the garnishes.
23:02Hi, Beverly.
23:03Hello.
23:04What did you make for us?
23:05Rasul Hanout grilled carrots with tofu yogurt.
23:09I used the whole vegetable, which I thought was also the sustainable factor.
23:15Beverly, I got to say, everything was really well-balanced, really delicious.
23:20I love the almonds at the end to give it a little bit of crunch.
23:23I love the texture of that tofu yogurt that you created.
23:27Very smooth on the palate.
23:28Carries just the right amount of flavor of saffron.
23:31I love the tartness on the tofu.
23:33I'm going to call it a cream because it was so whipped, so luscious.
23:36And I'm going to steal that tofu yogurt.
23:38The next time someone comes over to my house and doesn't eat dairy, I have nothing bad to say about
23:43this dish.
23:44I really can't find anything.
23:46Really?
23:47Thank you, Beverly.
23:48Oh, my God.
23:49It is a very sustainable dish.
23:51Yeah.
23:51She understood the commandment really well.
23:55All right, Chris.
23:56Time's up.
23:56You're the last.
24:00Hello.
24:01Good to see you.
24:02Whoa.
24:03What did you make for us, Chris?
24:04I got really excited when I saw the fall and winter squash varietals at the farm.
24:08So I did a roasted squash.
24:09Used it two ways.
24:10I juiced half of it, roasted half of it.
24:12I made a vinaigrette out of the squash itself.
24:17Then I made a fresh ricotta.
24:19Folded a little bit of lemon zest into that.
24:20Then I pureed blackberries into that.
24:23And then there is chapulines.
24:24I used that in kind of like a chili crunch with coriander and a little bit of cumin.
24:27And toasted garlic with olive oil.
24:29Olive oil.
24:30Yeah, that's it.
24:31Sorry, that was a very verbose explanation.
24:34There's a lot of delicious components on this plate.
24:38I mean, a lot.
24:39I think you could have left a few of those ingredients out.
24:42Wiley's right.
24:43Like, a little more focus.
24:44Like, dial it back a little bit.
24:45Save a little something for tomorrow.
24:46My biggest problem is the roasting and the lack of seasoning on the squash.
24:52OK.
24:53Thanks, Chris.
24:54I know that I didn't put up the best dish.
24:56So for all I know, I'm gonna have to battle it out.
24:58It's drowning in condiments.
25:00Yeah, it's like the Jackson Pollock of this kitchen.
25:02Ha, ha, ha, ha, ha.
25:09Chefs gather around.
25:10The scores are in.
25:16Today's commandment was about mastering the art of sustainability.
25:21The two chefs with the lowest scores will battle it out in head-to-head cook-off, where the loser
25:27will be forced to go home.
25:30Let's see how you did.
25:31I feel like I just wanna close my eyes and open them when it's over.
25:37The sound of the board is incredibly traumatizing.
25:40Like, more than a ticket printer, more than the elevator ding.
25:44Like, I just feel like my heart is racing whenever I hear that sound.
25:54Yes, Beverly.
25:57You were one point away.
25:59Oh, my God!
26:00Oh, my God!
26:02Oh, my God!
26:0559 out of a possible 60 points.
26:09How are you feeling?
26:11A little out of body.
26:13Out of body?
26:14Yes.
26:15That's a good answer.
26:16Are you kidding me?
26:17Is this a dream?
26:18Love is pouring into me, and all I wanna do is just, like, pour out more love.
26:22And it's so beautiful because I think it's empowering me to be even bigger.
26:26And Katie right behind her.
26:28I'm now out of my body.
26:32Two from Perfect, which is, like, wow.
26:36I, I, yeah, I mean, I, I feel incredible.
26:39I'm very proud of both of you.
26:42Yeah.
26:43Crushed it.
26:45The woman crushed it.
26:48All right, chefs, if you see your name on this board, that means you're safe.
26:54I knew that I wasn't going to win with the Sandy Scallop, but at least I didn't lose.
27:00Michael, Keith, and Chris, you three are on the bottom.
27:06How are you feeling, Chris?
27:09Not extremely happy to be on the bottom, but I feel like it feels better to be on the bottom
27:14knowing where I went wrong.
27:16Michael.
27:16I know what I did wrong.
27:18No excuses.
27:19I'm gonna fight back.
27:20Keith.
27:21Pressure.
27:21How do you perform under pressure?
27:24I've been performing under pressure my whole life, and I've made it this far.
27:27So I would say that I perform pretty damn good under pressure.
27:31Well, one of you will be safe, and two of you will be doing a head-to-head cook-off,
27:36where the loser leaves this kitchen for good.
27:41Are you guys ready to see the scores?
27:44Yeah.
27:44Bring it on.
28:03Chris, you look really relieved.
28:05Yeah.
28:06Very.
28:07I have never been so happy to see my name falling into ninth place.
28:11I don't want to leave on a dish where I didn't feel excellent.
28:13You know what I mean?
28:14I want to feel like I gave it my all, and I would make that again.
28:17Keith and Michael, you're gonna have to cook for your life.
28:22I've been fighting my way up from the bottom.
28:24I started as a dishwasher.
28:26I got a Michelin star two years ago, and I'm gonna fight back.
28:29I love and respect Keith, but I don't want to go home, so I'm gonna cook my ass off.
28:34Keith, you said you cook well under pressure.
28:38Funny how things come back and bite you in the butt.
28:41Oh, yeah.
28:42Chef Michael is a green star and one-star Michelin chef, right?
28:47Like, he knows what he's doing in the kitchen, but I know I can cook as well.
28:51Michael and Keith, please step forward.
28:58Since this commandment is all about sustainability, in this final cook-off, you'll have to use some of the most
29:06commonly wasted foods in America.
29:09Foods like onion skins, carrot peelings, celery tops, and stale bread.
29:15Each of you will have to create something beautiful out of these scraps, and whoever loses is going home.
29:24You'll have one hour.
29:26Your time starts now.
29:29Good luck to both of you.
29:30Come on, guys!
29:31Go!
29:32You got it!
29:32You got it!
29:37I don't know what I'm making.
29:39I'm just letting the scraps speak to me.
29:43All right.
29:43I'm nervous.
29:45No, what's going on?
29:46It's a high-anxiety environment.
29:48Yes.
29:49I think that's a fun challenge because using the scraps, it's the other side of your brain.
29:52Yeah, 100%.
29:54It just really unlocks your creativity.
29:56I would imagine that Michael is a bit gun-shy because of how raw that quail was.
30:04Yeah.
30:05So I would guess he's just doing a vegetarian dish.
30:09Keith knows his way around using what's available, so I expect he might reach for some of the proteins.
30:16There's some fish heads, fish collar.
30:19Oh, yeah.
30:20I would do the fish collar.
30:21Fish collar, sure.
30:23Let's go, boys.
30:24Let's go.
30:29I just have to fight for my life.
30:31I know that if I just start cooking, it's getting the flow.
30:35Like a musician.
30:37Just start playing music.
30:39Strange as it may sound, the dish begins to develop.
30:43Keith, what are you doing?
30:44I am going to do a saffron and fish collar with some form of sambal.
30:52That sounds delicious.
30:54It wasn't that I decided to become a chef.
30:56I came home from prison and got a job in the kitchen.
30:59I decided to change my life around.
31:01That was the decision I made.
31:03And the kitchen opened up that opportunity for me.
31:06And it led to me becoming a chef and a restaurateur.
31:10I got my first job in the kitchen in 2016.
31:14And I opened my own restaurant in 2018.
31:17And what I was able to do, got recognized really fast.
31:21People loved it.
31:22It became a national sensation.
31:24It tells you that where I come from, there's talent.
31:28If given the opportunity to showcase it.
31:31That's why I hire formerly incarcerated.
31:34I love providing opportunity.
31:36It's my sole purpose.
31:38Dear chef, congratulations.
31:39We ask that you join us at America's Culinary Cup
31:43for a chance to win $1 million.
31:51Yes, I'm here to win $1 million.
31:53But I'm also here for my little community of Watts,
31:57knowing my story and what my life was like.
32:00And to see me on TV competing for $1 million,
32:03that next generation, like, they can believe they can do it.
32:07This cook against Chef Michael,
32:09I have to just remember to stay true to who I am.
32:13Mike, how you looking?
32:14I'm looking great, chef.
32:15Thank you so much.
32:16Michael, what do you have going on there?
32:18I have a vegetable stock with all the trim
32:20where I'm going to blanch all my vegetables in.
32:21And I'm going to make a little puree of carrot, beets, some crema.
32:25That's clever.
32:26I'm not using any protein.
32:28That's what I should have done earlier today.
32:29It's time to redeem myself.
32:32Growing up in a cult, it's almost like you're living two lives.
32:35There were services seven days a week, 365 days a year.
32:38And then you have public school.
32:41As I got older, I left the church.
32:44It was very hard because my family's still very much involved in it.
32:50That caused some rips in the family.
33:04During that transition, food was always the constant.
33:08The kitchen was always there for me.
33:10And I had a chef very early on and he would say,
33:14Michael, like in these four walls, nobody can touch you.
33:18So just cook.
33:19And I could never get that out of my mind.
33:21So when I step in the kitchen, it's my safe space.
33:27Anything short of a wink here, it's just a non-negotiable for me.
33:30I learned this one from my friend, Matt.
33:38Double fisting.
33:39It's a good technique, huh?
33:41Yeah.
33:41I take old plums and peaches and I get them blistered and really nice and charred.
33:46And I throw those into the blender with the natural oils from the lemon peel and the orange peel.
33:50And I season it.
33:51And it's like this beautiful dressing for like a summer salad.
33:57I feel like I'm watching my kid at the cross-country meet.
34:01I'm like, keep going.
34:02I know.
34:03Yeah, they're both moving quick.
34:0430 minutes, Mike.
34:0530, chef.
34:07Oh, what do you think is happening over here?
34:09He said he's making a sambal.
34:11Sambal?
34:11Yeah.
34:12Yes.
34:12Sambal is a spicy condiment and it's a great place to hide another sustainable ingredient.
34:19So, I take the pulp from kale and the pulp from carrots and just fold it into the sambal.
34:29And they gave it a beautiful texture.
34:32I love a good sambal.
34:33Michael, what are you going to do with the Swiss chard?
34:36Chef, I'm going to make a salsa because Mexicans make salsa.
34:41Yes, they do.
34:4315 minutes out.
34:44When are you going to cook your fish?
34:4610.
34:4710?
34:49Is that too late?
34:51Make it happen.
34:52Katie.
34:52I just feel her energy.
34:54And so, in my mind, I'm like, if the chef, they got 58 points concerned about me putting
35:00this collar on, well, maybe I'll put it on now.
35:05Katie, you okay?
35:06Is it stressing you out?
35:07It is.
35:08Yes.
35:09Immensely.
35:12One minute left.
35:14Oh, my fish collar's done.
35:16Oh, Michael's already plating.
35:20I am going to put up something that I can totally stand behind.
35:25Go, 30 seconds.
35:2630 seconds heard.
35:28If there was something else that was supposed to be on this plate, it would have came when
35:33I was playing the music.
35:35Five, four, three, two, one.
35:40Good job, guys.
35:41Good job, guys.
35:42Have fun.
35:43Good job.
35:48One of these guys are going to go home or not going to see them?
35:52It's scary.
35:55I'm feeling really confident everything's done beautifully in my dish speaks to the sustainability
36:00challenge.
36:01This is roasted beets and carrots with a stone fruit vinaigrette over a crema made from the
36:07byproducts of beets and carrots as well.
36:09And salsa verde.
36:12That puree was really interesting.
36:14It was crunchy, creamy.
36:16I love the salsa verde.
36:17I guess for me, at the end of the day, it's supposed to start with the carrots and the beets.
36:23And the carrots and the beets are not really singing the way the rest of the things around
36:28them are.
36:29That being said, everything around the carrots and the beets is super tasty.
36:34Michael?
36:35I like the cook that you put on the beets and the carrots, and I like the fact that you
36:38roasted them in that oven and got real deep caramelization to bring out their flavor.
36:42And I also like the fact that you spoke to this sustainability commandment.
36:46You kept the dish vegetarian, really allowed the vegetables to speak.
36:51Nice dish.
36:52Thank you, chef.
36:53Michael, I love that puree.
36:55It was really luscious and creamy.
36:59There's a little bit of bitterness in the salsa verde from the carrot tops, which I love because
37:04of these vegetables having so much natural sugar.
37:06I just think the vinaigrette was lost a little bit.
37:10It was kind of obscured.
37:14Keith, tell us about your dish.
37:16So I put together grilled fish collar with saffron fish cream and a sambal.
37:22I used peppers and fish sauce and vinegar and the pulp from the kale and the pulp from the carrots
37:28and infused it in the sauce as well.
37:31When you say pulp, what is it?
37:33Yeah.
37:33So when you juice the carrots, the pulp from the carrots after you juice it, when you juice
37:39kale, the pulp from the kale.
37:41Okay.
37:41I made that.
37:42Very cool.
37:43I'm a sucker for a fish collar.
37:45And so there's a lot of things that I appreciate about this dish.
37:47I like the finesse that you put in the sauce that was really quite nice.
37:52I, too, love fish collar.
37:55This was delicious, really well cooked.
37:58You had a really powerful sambal.
38:03I love that you used what was left at the bottom of the juicer from kale and from carrots.
38:09But when you call something a saffron sauce, you create an expectation.
38:15I respect your restraint.
38:18It can be overpowering.
38:20But I think here, I just would have liked to see...
38:23More saffron.
38:24Right.
38:24Exactly.
38:28Matt, you're like locked in on the doors.
38:30I should.
38:31I don't know.
38:32It's been a long time.
38:34Yeah.
38:34Who do we think is going to walk out?
38:36Million dollar question there.
38:39Michael and Keith, you're both inventive, creative, top notch chefs.
38:46But unfortunately, one of you will stay in this competition and one of you won't.
38:53Okay.
38:53Michael, which dish is better?
39:00For me today, it was Keith's dish.
39:04Wiley?
39:05For me today...
39:11It was Keith.
39:15Michael, I'm so sorry, but you've served your final dish.
39:20It was unanimous.
39:23I'm very disappointed that I'm going home on sustainability.
39:27I was really proud of that dish.
39:28I executed it really well and the flavors were good.
39:31Thank you so much.
39:33Thank you, chef.
39:34I hope that this experience can be of inspiration to all the young Latino chefs out there.
39:50I lost to a fish collar.
39:54Keith, you gave us a beautiful, complete dish that could go on any menu that didn't feel like a dish
40:03made of meager leftovers.
40:05Thank you, chef.
40:06Thank you, chef.
40:07Thank you, chef.
40:09Good stuff.
40:17Thank you, chef.
40:20Thank you, chef.
40:23Thank you, chef.
40:23You did it.
40:26Thank you, chef.
40:28Thank you, chef.
40:33I'm so scared.
40:35Beautiful.
40:35All right.
40:35Thank you, chef.
40:37Yeah, let me share my family.
40:38Thank you, chef.
40:39Oh, be careful.
40:39Be careful.
40:39Pressure, talking about pressure.
40:41I haven't felt that much pressure in a long time.
40:45And it's not to say that I succeed
40:47under pressure all the time,
40:49but I succeed enough to, I'm here today.
40:53You know, in life and in this moment, yeah.
40:56They enjoyed both dishes, and for Matt's,
40:59he had a lot of delicious things going on.
41:01Mike, Mike.
41:02I mean Mike, sorry.
41:03Don't throw me out of here.
41:07Chefs, I hope you've gathered yourself.
41:09That was an intense one.
41:12Ten of you remain now.
41:14It's just gonna get harder from here.
41:17Please get some rest.
41:19The next one's gonna be tough.
41:21See you.
41:23In this competition, you don't have a second chance here.
41:26You don't have an opportunity to rework a dish and say,
41:29oh, I got your feedback, but I did survive,
41:32and I'm gonna be ready next time.
41:34Now there's ten of us, and this competition is intense.
41:38What is going to be the next commandment?
41:43We just have to wait and see.
41:46Stay tuned for scenes from...
41:49Next time on America's Culinary Cup.
41:52Oh, my God.
41:53Today you'll be tested on the third culinary commandment.
41:57The art of this...
42:00...sauce.
42:01Wait, is she gonna say that?
42:03Mom?
42:03That's right.
42:03I said it.
42:05I'm worried about that chicken.
42:06I'm worried about that chicken.
42:07Damn.
42:08Damn.
42:09There's gonna be a lot of bleeping in this episode.
42:12Good job.
42:14New CBS Monday.
42:16FBI!
42:17We have a large strobe trafficking network.
42:20We've been linked to 20 deaths so far.
42:22All teams execute.
42:24We shut this operation down.
42:26FBI is all new, followed by CIA.
42:28CBS Monday.
42:30Watson is all new, CBS Sunday, and streaming with Paramount+.
42:34WGBH ref langGs.
42:34This has been SerialagIRS Nonquisitura.
42:3452 Ludlow's 말�w This has been among native knights and marvelous.
42:35Ooh, retrieved all peoples in person.ıl
42:35wise and marvelous. You
42:35doった part by Neo24. You
42:35do. The
42:35that's where the очмы stood on us. You
42:35is like a clip. We have Faith
42:36take a clip of that swimmies and that's not power.
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