- 13 hours ago
Category
📺
TVTranscript
00:02I'm Padma Lakshmi and we've scoured the nation to bring together the most elite chefs and the
00:09most renowned judges into the ultimate culinary battleground this is a test of our 10 culinary
00:16commandments master them and you win 1 million dollars brought to you by our official cleanup
00:23partners Don Powerwash
00:3411 of you have now survived the first commandment oh my god how are you feeling keith take a moment
00:41to celebrate do my end zone dance and get right back to practice unfortunately there's no time to
00:48celebrate because your next culinary commandment starts now
01:01these are sexy wait what's going on they're kidnapping us
01:06your second commandment is
01:11sustainability
01:15i personally am very excited about sustainability uh commandment i am very proud to be the only
01:21mexican chef in the united states with the michelin green star for sustainability sustainability is
01:26about preventing food waste by making ingredients last sourcing locally and eating foods that require
01:33fewer natural resources chef my mind this next commandment might be the most important of the
01:3810. true mastery begins with sourcing and that means selecting ingredients that are local and
01:44sustainable for your next cook you'll have one hour to create a dish using hyper sustainable ingredients
01:51these all electric rivian vehicles are going to take you around the farm to gather produce directly
01:58directly from the source you'll be pairing those vegetables with additional sustainable ingredients
02:03and we'll meet you back at the penthouse happy picking all right i got shotgun
02:09can we talk about how beautiful those girls are like the wood grain vegan leather sexy
02:16oh hi congratulations we're already on to the next challenge so i don't have enough time to
02:22soak in the glory of the win congratulations matt you are the winner of the
02:28carnivore classic but now with the sustainability commandment i'm going to continue to push myself
02:34all right don't just stand there be like waving homecoming queens
02:38bye chefs
02:43made it it's been a long hot day i didn't go home but it always sucks being on the bottom
02:49it may just not
02:51meet my expectation you just have to pick yourself back up and go for it again and keep going keep
02:56going
02:58oh my gosh this is amazing oh thank you caballero i'm excited to run through the fields and let
03:05the ingredients speak to me and be like what leak que pasa calabaza oh wow you're taking out
03:11your shoes i gotta run hope i clip my toenails let's go okay let's go
03:18i'm a runner i've been running for years and years running is my like zen time to formulate ideas and
03:25clear my head having that mental break has been arguably the most important part of my success
03:32outside of my support with my family go daddy this year has been the hardest year of my life my
03:38mom
03:39passed away in january i have been a mama's boy since day one because i wanted to spend more time
03:44with her i was naturally hanging out with her in the kitchen all the time i more ate things than
03:48i
03:48did help but you know i didn't know it at the time and i think that's when i started to
03:52fall in love with
03:52food hi oh hi chef i've been thinking about my mom every second of this competition i'm 100 doing it
04:01for her i'm just hoping i get to the finish line all right i think i got what i needed
04:05so that was fun oh yeah i got a good tan
04:23oh back in rainy new york uh-huh
04:36hi chefs hi welcome back to the city i see you have all your produce from the farm
04:43yes what'd you get some beautiful leeks i love leeks haiti looks like she has nothing in her basket
04:48i know i got exactly what i need very sustainable of you as you know today's culinary commandment is
04:56sustainability and mastering this commandment will get you one step closer to the prestigious honor
05:03of being the winner of america's culinary cup and walking out of here with one million dollars
05:10thanks to our friends at dawn power wash michael you have a green michelin star right
05:17yeah i was awarded a green michelin star in 2023 for my work at my restaurant so maybe that makes
05:22michael the chef to be we're coming michael
05:26matt won the meat commandment it feels really good to be acknowledged for the things that you've
05:32done in your work but it kind of makes you go into this frenzy of like don't this up
05:39chefs you'll have one hour to create a dish featuring both the produce you've harvested from the
05:45farm in addition to the hyper sustainable ingredients in our pantry like mussels ants and quail
05:53the two chefs who receive the lowest scores in this commandment will battle it out in a head-to-head
05:59cook-off where the loser will be forced to go home cooking head-to-head i've been there before
06:04and i don't want to do it again the further away i'm from the bottom the closer i am to
06:09getting that
06:10million dollars we're cooking on a stagger buddha you're first you have one hour on the clock your
06:16time starts now go buddha go buddha for this commandment chefs will be scored on four judging
06:23criteria come on buddha you can do it taste creativity presentation and mastery of the commandment each
06:29category is worth five points for a total of 20 points from each judge with a possible perfect score
06:36of 60. is beverly cooking with her mind right now totally she's going through the steps in her head
06:41yeah it looks like it today i'm making all parts of the leeks i'm gonna serve them with some razor
06:47clams
06:47buddha how many ways are you doing leeks five ways i like five maybe i want five kids later on
06:55i don't do minimum requirements i go for the moon and if i don't hit the moon i'll end up
06:59in the stars
06:59michael's off hey michael chef madman says the only one to be no damn it buddha yes i think so
07:10my family journey started with this idea of being able to take quote unquote garbage and turn it into
07:16another layer of flavor here you go my love hi baby hi baby i am here for my community for
07:22my culture
07:22my family my wife ryan has been the biggest supporter of my career i couldn't have done it without her
07:28honestly and her also just kind of helping me through my transition when i left the church
07:32i grew up in a cult and uh walking away was not easy so i want to win this million
07:37dollars for her
07:37and i'm gonna cook my ass off michael what are you doing with everything from the farm i'm making
07:42an agriculture chef i'm going to make a little squash puree and then i'm going to roast a little
07:46bit of quail i've cooked quail before and it's super sustainable and also i can make like an ant
07:52and nori like rub ants are nutty earthy fun and uh some good times keith start let's go keith
08:02let's go my strategy uses a few ingredients as possible it's very sustainable leeks will be the
08:08starter dish i will do a leek and potato balutte leek and potato soup that's it buddha keith is this
08:16the battle of the leeks battle of the leeks yeah it's the battle of the leeks can't wait keith looks
08:21like he's cooking wednesday supper yeah he does he looks very chill i am someone who grew up with
08:26less than other people i am someone who thrives under pressure i've been to prison i did it all
08:32and so sustainability i got this okay what's next start gianna
08:39i want my dish to be the best i see lobster and the sea urchin and those are like just
08:44things that i
08:44love to eat nice and fatty i just came from the land let's take it to the sea now katie
08:51time's on
08:52i go in the pantry and i get exactly what i want muscles muscles are incredibly sustainable
09:00melina get going
09:05my strategy for this cook is to cook as if i'm cooking a dish for my wife she's the only
09:11person
09:11that i know that's more chill than me my wife would be vegan if she weren't married to me so
09:16i'm making a completely vegan dish that is the ultimate example of sustainability
09:26whoa whoa whoa oh no oh no i mean at least she didn't have a beard that's why mine's so
09:34much shorter
09:36now what's michael up to i think he's got quail over there this is the ant rub that i made
09:41for
09:42the little quails love quail i i gotta say i think quail's like a risky choice why the birds are
09:48so
09:48small and they have to be cooked just so because if they're not then they're gonna be dry gotta go
09:56please start emily emily get going
09:59what i got on farm is carrots so i'm featuring seaweed and carrots
10:09missed one
10:13emily's working away
10:17matt your time starts now let's go matt start cooking i just won the meat commandment challenge
10:24so this kind of helps bring a little bit of confidence for the rest of the competition
10:31beverly looks ready i'm sorry my body's like a bolting like
10:36i know you're ready beverly i've been ready
10:40beverly go
10:48got clams sweet
10:55that kalabaza is going to take a minute that's it's going to take time just to peel that thing
10:59well chris has a nice big squash too
11:07oh god kara your time starts now
11:13i would say that i'm one of the more sustainable chefs here my strategy is to go vegan i know
11:20how
11:20to use everything from the roots to the sheets i mean mushrooms are sustainable they like they come
11:24from death you know some kind of a beautiful thing
11:32baby it's gonna be hard to beat chris your time starts now
11:39so i'm gonna do rose serum squash with ricotta and blackberries
11:44buddha you have five minutes left five minutes buddha michael 15 minutes you are up
11:50this quail is kind of like starting to become a problem for me i'm not getting the color that i
11:56want the browning we're like getting to to the wire so at this point i start to worry right like
12:01my
12:01sauces are tasting really good everything's really great but then i cut into one and it's still not
12:07all the way there so i put it in the oven and i'm just praying that hopefully the universe like
12:13sends me a hail mary and it's not wrong
12:29i want a medium cook on that club time is of the essence and hopefully i can get it up
12:34to at least
12:36temperature well that's from the farm buddha five four three two one time's up buddha i feel
12:46confident with my dish i think it's delivering the right message of sustainability what did you make
12:52for us buddha i'm trying to utilize the whole league so i braised the leeks a little bit of bacon
12:56they're served with clams focusing on a vegetable as the main component you did develop really good
13:03flavor the leek good job also of like sticking to the commandment here shelf is very sustainable
13:08i think the soup is great i think that the razor clams are nice and tender i think you could
13:13have
13:13used the opportunity to give it a little bit more crunch maybe fried some leek but some dishes are just
13:19soft and it's okay yeah taking a humble vegetable and a few razor clams and making something so luxurious
13:26and special feeling is exactly what we want to do with this commandment yes thank you all right let's
13:38score
13:39silky smooth baby i am chilling the muscles right now the cold muscle dick pisto manchego takes a while to
13:48make the risk i'm taking is i'm making a quick version it's not cold yet michael 30 seconds 30 seconds
13:57thanks padma i'm stressing about the quail hopefully my sauces will like save me michael five seconds
14:04five four three two one time's up michael
14:16so chef would you make for us pan roasted quail with a rub made from ants a plum sauce then
14:22the
14:22squash puree was made with uh all the beautiful vegetables from the farm you can build these complex
14:29sauces flavors that are very rich this puree in the middle of the plate is really cool and the legs
14:35of my quail are great you know the rub is really fun unfortunately i think the breast on my bird
14:40is a
14:41little bit rare unfortunately mine is like very rare however the rest of the plate as wiley said
14:47absolutely delicious maybe you should have gone vegetarian yeah thank you this is really raw you did
14:53yourself a real disservice because that puree is excellent i appreciate it thank you so much thank you
14:58guys thanks michael the reason why i picked up the quit on the first place was because i wanted to
15:03highlight a protein and 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 fair enough
15:20time's up babies that's all you got go big or go home i got some heirloom carrots here i'm making
15:28like um kind of a take on like tandoori carrots with um yogurt but with tofu i'm gonna toss the
15:35carrots
15:35in a lime miso sauce okay he's plating three two one time's up keith
15:54it's a beautiful dish everything i create i believe is going to be delicious
15:58it's delicious hi keith hello right here we have a leek and potato veloute shive oil truffle oil and
16:06crispy potato skins texture of your soup is great i do think that with leek as your vegetable there's
16:13not a lot of leak shining through it feels like it was about potato and that you got out of
16:18the pantry
16:19you can't really taste the truffle oil which is a good thing because i think truffle oil is probably
16:24one of the least sustainable things that we've ever created i love the consistency of your soup it
16:31ain't like a veloute a beautiful example of one the soup to me it just tastes a little too oily
16:39if
16:39that makes sense thank you thank you thanks keith i can't believe it i use one of the most sustainable
16:47ingredients paired with the least sustainable ingredient in the truffle oil ah damn not trying
16:55to cook again tonight uh so in here we're kind of torch off the skins from there we're going to
17:01stew this down kind of really showcasing uh the beautiful flavors of the tomato kind of like uh
17:07fratatouille if you will diana you have 90 seconds 90 seconds flowers flowers flowers flowers
17:15have them over here my flowers my flowers right here time is difficult for me time's up diana
17:25what did you make for us mar y tierra stuffed eggplant with lobster salsa ranchera made with calabaza
17:33tons of chile and leeks everything that was in my basket is inherent i commend you for using the entire
17:40basket but you could have maybe left a few of those ingredients out diana i have to
17:44respectfully disagree with wiley yeah so do i i i think that you brought all these ingredients
17:52together in a really compelling way this dish is a beautiful dish it's a creative idea but i think the
17:58ratio is a little up it needed more lobster thank you thank you i feel good about my dish but
18:03i have no
18:04idea like how it's going to be scored i don't want to cook again love going to farms so it
18:10felt really good
18:11to like get in that element again today at curate bar de tapas we use the influence of the ingredients
18:19and the producers in our area it's got like this sense of place spanish tapas via ashville north carolina
18:26and you can only get that food there because it's it's our identity i have a master's degree in
18:33biomedical engineering but honestly it was not filling my soul i wanted to cook oh i can't stop
18:40shaking it's so crazy right as i was switching careers i started cooking spanish food and then never
18:46looked back ooh what'd you make katie this is a version of mejillones and escabeche which are um pickled
18:53mussels i made ratatouille and then i blended that into the sauce to try to capture all of the flavors
19:00from
19:00all of the vegetables that i gathered i think the sauce is beautiful so is the knife work these
19:06mussels are plump juicy lovely they're not rubbery they're cooked exactly as they should be this is a
19:13very delightful dish thank you i loved it i thought it was delicious the mussels were tender you came in
19:18with very few ingredients seemed like you had a plan which is great and i think you definitely executed
19:24the plan this was great thank you katie probably used the most sustainable ingredient of everyone
19:31that we've tasted from so far mussels are a highly sustainable ingredient she's gonna be tough to beat
19:37never worked with this varietal squash before so let's try to make sure i can treat it properly
19:41and pay respect to it i'm looking good for one so i don't even know you never know i'm gonna
19:47start
19:47plating here in a second a little mint here i love mint and eggplant together now i'm gonna add on
19:52the
19:52sea beans three two one melina time set hello judges it's kind of like a take on the nasu dengaku
20:05which is the japanese dish i use a red miso red raspberries and red beets that green sauce is
20:12delicious so good thank you you treated that eggplant like a steak it was cooked to perfection thank you and
20:20seasoned well thank you melina thank you hello chef hi i made carrots and seaweed super excited to
20:27use seaweed in all different types of ways
20:32it's delicious and i'm sorry that i don't have anything negative to tell you about this dish
20:36i wish i did but it's just too damn good stop all right i'll stop okay i can breathe again
20:43for a few
20:45seconds hi hi kara mushroom wontons with mushroom broth you said sustainable like if you really want
20:52to like nitpick it you've got to go vegan in my mind great thank you these are big for one
20:58biter
20:59but i'm gonna do my best listen if i gave you a small dumpling my mother would shame me
21:05total shame this was great it was very simple in its presentation but it delivered on a whole nother level
21:13the broth is luscious and light full of flavor and the dough is is made by your expert hands and
21:21it
21:21shows so thank you thank you for a job well done thank you i mean if kara keeps cooking like
21:27this
21:27she's gonna have her baby here in the kitchen yeah
21:40what did you make for us matt farm ratatouille with seared scallops and saffron clam sauce
21:47matt i think you took a bunch of seemingly simple ingredients put it together made a beautiful elegant
21:53dish unfortunately i did get a little bit of sand in my scallop
21:59that would be sort of my my big pet peeve same i know that's just like the biggest no-no
22:05that you can
22:06do is have a sandy scallop i could actually go home today
22:20for me matt i really prefer to have scallops seared on both sides it's just a pet peeve of mine
22:26everything about this dish is so beautiful i love the tiny leaves of basil on the tomato it gave
22:34the dish such brightness but my scallop had a touch of sand in it too in that first bite
22:40thank you matt you can go back to your station i feel super deflated right now we're here to take
22:45risks and unfortunately this one bit me three two one beverly time's up i'm a little nervous because it
22:55is very simple it's just carrot sauce and the garnishes hi beverly hello what did you make for us
23:05rosal hanout grilled carrots with tofu yogurt i used the whole vegetable which i thought was also the
23:11sustainable factor beverly i gotta say everything was really well balanced really delicious i love the
23:20almonds at the end to give it a little bit of crunch thank you i love the texture of that
23:25tofu yogurt that you created very smooth on the palette carries just the right amount of flavor
23:30of saffron i love the tartness on the tofu i'm gonna call it a cream because it was so whipped
23:35so
23:35luscious and i'm gonna steal that tofu yogurt the next time someone comes over my house and doesn't
23:41eat dairy i have nothing bad to say about this dish i really can't find anything really thank you
23:47beverly oh my god it is a very sustainable dish yeah she understood the commandment really well
23:54all right chris time's up you're the last hello see you whoa what did you make for us chris i
24:04got
24:04really excited when i saw the fall and winter squash varietals at the farm so i did a roasted squash
24:09used it two ways i juiced half of it roasted half of it i made a vinaigrette out of the
24:14um squash itself
24:16then i made a fresh ricotta fold a little bit of lemon zest into that and i pureed blackberries into
24:22that and then there is chapulines that in kind of like a chili crunch with coriander and a little
24:27bit of cumin garlic with olive oil olive oil yeah that's it sorry that was a very verbose explanation
24:34there's a lot of delicious components on this plate i mean a lot i think you could have left a
24:40few of
24:40those ingredients out wiley's right like a little more focus like dial it back a little bit save a
24:45little something for tomorrow my biggest problem is the roasting and the lack of seasoning on the
24:51squash okay thanks chris i know that i didn't put up the best dish so for all i know i'm
24:56gonna have
24:57to battle it out it's drowning in condiments he's like the jackson pollock of his kitchen
25:09chefs gather around the scores you're in
25:16today's commandment was about mastering the art of sustainability the two chefs with the lowest scores
25:23will battle it out in a head-to-head cook-off where the loser will be forced to go home
25:29let's see how
25:30you did i feel like i just want to close my eyes and open them when it's over
25:37the sound of the board is incredibly traumatizing like more than a ticket printer more than the
25:42elevator ding like i just feel like my heart is racing whenever i hear that sound
25:54yes beverly you were one point away oh my god
26:0459 out of a possible 60 points how are you feeling a little out of body
26:13out of body yes that's a good answer are you kidding me is this a dream love is pouring into
26:19me and all i want to do is just like pour out more love and it's so beautiful because i
26:23think it's
26:23empowering me to be even bigger and katie right behind her i'm now out of my body
26:30oh my gosh two from perfect which is like wow i i yeah i mean i i feel incredible i'm
26:39very proud of
26:40both of you yeah the women crushed it all right chefs if you see your name on this board that
26:52means
26:53you're safe i knew that i wasn't going to win with the sandy scallop but at least i didn't lose
27:01michael keith and chris you three are on the bottom how are you feeling chris
27:08not extremely happy to be on the bottom but i feel like it feels better to be on the bottom
27:13knowing
27:14where i went wrong michael i know what i did wrong no excuses i'm gonna fight back keith
27:21pressure how do you perform under pressure i've been performing under pressure my whole life
27:25and i've made it this far so i would say that i perform pretty damn good under pressure
27:30well one of you will be safe and two of you will be doing a head-to-head cook-off
27:37where the loser leaves this kitchen for good are you guys ready to see the scores yeah bring it on
28:12i want to feel like i gave it my all and i would make that again keith
28:19and michael you're gonna have to cook for your life i've been fighting my way up from the bottom
28:26i started as a dishwasher i got a michelin star two years ago and i'm gonna fight back i love
28:32and
28:32respect keith but i don't want to go home so i'm gonna cook my ass off keith you said you
28:37cook
28:38well under pressure funny how things come back and bite you in the butt oh yeah chef michael is a
28:45green star and one star michelin chef right like he knows what he's doing in the kitchen but i know
28:51i
28:51can cook as well michael and keith please step forward since this commandment is all about
29:02sustainability in this final cook-off you'll have to use some of the most commonly wasted foods in
29:10america foods like onion skins carrot peelings celery tops and stale bread each of you
29:17will have to create something beautiful out of these scraps and whoever loses is going home
29:25you'll have one hour your time starts now good luck to both of you
29:31come on guys let's go you got it you got it
29:38i don't know what i'm making i'm just letting the scraps speak to me
29:44all right i'm nervous no it's a high anxiety environment yes i think that's a fun challenge
29:51because using the scraps it's the other side of your brain yeah 100 just really unlocks your
29:56creativity i would imagine that michael is a bit gun shy because of how raw that quail was yeah so
30:07i
30:07would guess he's just doing a vegetarian dish keith knows his way around using what's available so
30:15i expect he might reach for some of the proteins there's some fish heads fish collar oh yeah i would
30:21do the fish collar sure let's go boys let's go
30:30i just have to fight for my life i know that if i just start cooking it's getting the flow
30:37like a musician just start playing music strange as it may sound the dish begins to develop keith what
30:45are you doing i am going to do a saffron and fish collar with some form of sambal that sounds
30:54delicious it wasn't that i decided to become a chef i came home from prison and got a job in
31:00the kitchen
31:01i decided to change my life around that was the decision i made and the kitchen opened up that
31:06opportunity for me and it led to me becoming a chef and a restaurateur
31:12i got my first job in the kitchen in 2016 and i opened my own restaurant in 2018 and what
31:19i was
31:20able to do got recognized really fast people loved it it became a national sensation it tells you that
31:27where i come from there's talent if given the opportunity to showcase it that's why i hire formerly
31:34incarcerated i love providing opportunity it's my sole purpose dear chef congratulations we ask that
31:42you join us at america's culinary cup for a chance to win one million dollars
31:52yes i'm here to win a million dollars but i'm also here for my little community of watts
31:58knowing my story and what my life was like to see me on tv competing for a million dollars that
32:05next
32:05generation like they can believe they can do it this cook against chef michael i have to just remember
32:13to stay true to who i am mike how you looking i'm looking great chef thank you so much michael
32:18what do
32:19you have going on there i have a vegetable stock with all the trim where i'm going to blanch all
32:22my
32:22vegetables in and i'm going to make a little puree of carrot beets some uh crema that's clever i'm
32:28not using any protein that's what i should have done earlier today it's time to redeem myself
32:33growing up in a cult it's almost like you're living two lives there were services seven days
32:38a week 365 days a year and then you had public school as i got older i left the church
32:46it was very hard because my family's still very much involved in it that caused some ribs in the
32:53family and um during that transition food was always the constant the kitchen was always there for me
33:11and i had a chef very early on and he would say michael like in these four walls nobody can
33:19touch you
33:19so just cook and i could never get that out of my mind so when i step in the kitchen
33:24it's my safe space
33:28anything short of a win here it's just a non-negotiable for me i learned this one from my friend
33:33matt
33:39yes it's a good technique no yeah i take old plums and peaches and i get them blistered and really
33:46nice and charred and i throw those into the blender with the natural oils from the lemon peel and the
33:51orange peel and i season it and it's like this beautiful dressing for like a summer salad
33:56oh i'm gonna gosh i feel like i'm watching my kid at the cross-country meet i'm like keep going
34:03i know yeah they're both moving quick 30 minutes mike 30 chef oh what do you think is happening over
34:10here he said he's making a sambal sambal yeah yes sambal is a spicy condiment and it's a great place
34:18to hide
34:19another sustainable ingredient so i take the pulp from kale and the pulp from carrots and just fold it
34:28into the sambal and they gave it a beautiful texture i love a good sambal michael what are you gonna
34:36do
34:36with the swiss chard chef i'm gonna make a salsa because mexicans make salsa yes they do 15 minutes
34:45out when are you gonna cook your fish in 10 10. is that too late make it happen katie i
34:54just filter
34:55energy and so in my mind i'm like if the chef they got 58 points concerned about me putting the
35:01collar on well maybe i'll put it on now katie you okay is it stressing you out it is immensely
35:13one minute left i hope my fish collar's done oh michael's already plating
35:21i am going to put up something that i can totally stand behind go 30 seconds 30 seconds heard
35:29if there was something else that was supposed to be on this plate it would have came when i was
35:35playing
35:35the music five four three two one one of these guys are gonna go home and you're not gonna see
35:56them it's scary
36:00i'm feeling really confident everything's done beautifully in my dish speaks to the sustainability
36:05challenge this is roasted beets and carrots with a stone fruit vinaigrette over a crema made from the
36:12byproduct of beets and carrots as well and salsa verde that puree was really interesting it was crunchy
36:20creamy i love the salsa verde i guess for me at the end of the day it's supposed to start
36:26with the
36:26carrots and the beets and the carrots and the beets are not really singing the way the rest of the
36:32things around them are that being said everything around the carrots and the beets is super tasty
36:39michael i like the cook that you put on the beets and the carrots and i like the fact you
36:43roasted them
36:43in that oven and got real deep caramelization to bring out their flavor and i also like the fact that
36:48you spoke to this sustainability commandment you kept the dish vegetarian really allowed the
36:55vegetables to speak nice dish thank you thank you chef michael i love that puree it was really luscious
37:02and creamy there's a little bit of bitterness in the salsa verde from the carrot tops which i love because
37:09of these vegetables having so much natural sugar i just think the vinaigrette was lost a little bit it
37:15was kind of obscured thank you keith tell us about your dish so i put together grilled fish collar
37:24with saffron fish cream and assemble i use peppers and fish sauce and vinegar and the pulp from the kale
37:32and the pulp from the carrots and infused it in the sauce as well when you say pulp what what
37:38is it
37:38the pulp does so when you juice the carrots the pulp from the carrots after you juice it when you
37:44juice kale the pulp from the kale okay i made that very cool i'm a sucker for a fish collar
37:50and so there's
37:51a lot of things that i appreciate about this dish i like the finesse that you put in the sauce
37:55that
37:55was really quite nice thank you i too love fish collar this was delicious really well cooked
38:03you had a really powerful sambal i love that you used what was left at the bottom of the juicer
38:12yeah from
38:13kale and from carrots but when you call something a saffron sauce you create an expectation i respect
38:22your restraint it can be overpowering but i think here i just would have liked to see more saffron right
38:29exactly thank you matt you're like locked in on the doors i just don't know it's been a long time
38:38yeah who do we think's gonna walk out million dollar question there michael and keith you're both
38:46inventive creative top-notch chefs but unfortunately one of you will stay in this competition
38:57and one of you won't okay michael which dish is better
39:05for me today it was keith's dish
39:10wiley for me today
39:17was keith
39:18thank you michael i'm so sorry but you've served your final dish it was unanimous
39:28i'm very disappointed that i'm going home on sustainability i was really proud of that dish
39:33i executed it really well and the flavors were good thank you so much thank you thank you chef
39:40i hope that this experience can be of inspiration to all the young latino chefs out there
39:55i lost to a fish collar keith you gave us a beautiful complete dish
40:03dish that could go on any menu that didn't feel like a dish made of meager leftovers thank you
40:10thank you chef congratulations thank you thank you good stuff thank you
40:31i'll be careful be careful be careful
40:33Oh, .
40:37Whoo!
40:38I can take a hug.
40:40I can take a hug.
40:42Man.
40:44Pressure.
40:45Talking about pressure.
40:46I haven't felt that much pressure in a long time.
40:50And it's not to say that I succeed under pressure all the time,
40:54but I succeed enough to I'm here today.
40:58You know, in life and in this moment.
41:00I'm here.
41:00They enjoyed both dishes.
41:02And for Matt, he had a lot of delicious things going on.
41:07I mean, Mike, sorry.
41:08Don't throw me out of here.
41:12Chefs, I hope you gathered yourselves.
41:15That was an intense one.
41:17Ten of you remain now.
41:20It's just going to get harder from here.
41:22Please get some rest.
41:24The next one's going to be tough.
41:26See you.
41:28In this competition, you don't have a second chance here.
41:31You don't have an opportunity to rework a dish and say,
41:34oh, I got your feedback, but I did survive,
41:37and I'm going to be ready next time.
41:39Now there's ten of us, and this competition is intense.
41:44What is going to be the next commandment?
41:48We just have to wait and see.
41:53Next time on America's Culinary Cup.
41:56Oh, my gosh.
41:57Today you'll be tested on the third culinary commandment.
42:01The art of the sauce.
42:05Wait, she gets to say that?
42:06What?
42:06That's right.
42:07I said it.
42:08I'm worried about that chicken.
42:10I'm worried about that chicken.
42:11Damn.
42:12Damn.
42:13There's going to be a lot of bleeping in this episode.
42:15Good job.
42:19Delicious.
42:36Hyacinщо.
42:37I'm sorry.
42:38I'm scared.
42:39I'm not scared.
42:40All right.
42:43I'm sorry.
Comments