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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 chefs your second commandment is
01:11sustainability
01:15i personally am very excited about sustainability uh commandment i am very proud to be the only mexican
01:21chef in the united states with the michelin green star for sustainability sustainability is about
01:26preventing food waste by making ingredients last sourcing locally and eating foods that require fewer
01:33natural resources chef my mind this next commandment might be the most important of the ten true
01:39mastery begins with sourcing and that means selecting ingredients that are local and sustainable for your
01:45next cook you'll have one hour to create a dish using hyper sustainable ingredients these all electric
01:53rivian vehicles are going to take you around the farm to gather produce directly from the source
02:00you'll be pairing those vegetables with additional sustainable ingredients and we'll meet you
02:04back at the penthouse happy picking all right i got shotgun
02:09can we talk about how beautiful those scores are like the wood grain vegan leather sexy
02:16oh hey congratulations we're already on to the next challenge so i don't have enough time to
02:23soak in the glory of the win congratulations matt you are the winner of the carnivore classic
02:29but now with the sustainability commitment i'm going to continue to push myself
02:34all right don't just stand there be like waving homecoming queens bye chefs
02:43you made it it's been a long hot day i didn't go home but it always sucks being on the
02:49bottom it may
02:50just not meet my expectation you just have to pick yourself back up and go for it again and keep
02:55going and
02:56keep going oh my gosh this is amazing oh thank you caballero i'm excited to run through the fields and
03:05let the 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
03:44i was naturally hanging out there in the kitchen all the time i more ate things than i did help
03:49but you know i didn't know it at the time and i think that's when i started to fall in
03:52love with food
03:54hi oh hi chef i've been thinking about my mom every second of this competition i'm 100 doing it for
04:01her
04:01i'm just hoping i get to the finish line all right i think i got what i needed
04:05so that was fun 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 of
05:03being 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
05:22the chef to be we're coming michael uh matt won the meat commandment it feels really good to be
05:31acknowledged for the things that you've done in your work but it kind of makes you go into this frenzy
05:36of
05:36like don't this up chefs you'll have one hour to create a dish featuring both the produce you've
05:44harvested from the farm in addition to the hyper sustainable ingredients in our pantry like mussels
05:51ants and quail the two chefs who receive the lowest scores in this commandment will battle it out in a
05:59head-to-head cook-off where the loser will be forced to go home cooking head-to-head i've been
06:04there 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 time
06:16starts now go buddha go buddha for this commandment chefs will be scored on four judging criteria
06:25taste creativity presentation and mastery of the commandment each category is worth five points
06:31for a total of 20 points from each judge with a possible perfect score of 60. is beverly cooking with
06:39her mind right now totally she's going through the steps in her head yeah it looks like it today i'm
06:44making all parts of the leeks i'm gonna serve them with some razor clams buddha how many ways are you
06:49doing leeks five ways i like five maybe i want five kids later on i don't do minimum requirements
06:56i go for the moon and if i don't hit the moon i'll end up in the stars michael's off
07:03hey michael chef that says you're the only one to be now 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 my love hi baby i am here for my community for my culture my family
07:23my wife ryan has been the biggest supporter of my career i couldn't have done it without her honestly
07:28and her also just kind of helping me through my transition when i left the church i grew up in
07:33a cult
07:33and uh walking away was not easy so i want to win this million dollars for her and i'm gonna
07:38cook my
07:39ass off michael what are you doing with everything from the farm i'm making an agridulter chef i'm
07:43gonna make a little squash puree and then i'm gonna roast a little bit of quail i've cooked quail before
07:48and it's super sustainable and also i can make like an ant and nori like rub ants are nutty earthy
07:55fun
07:56and uh some good times keith start let's go keith let's go my strategy uses a few ingredients as
08:05possible it's very sustainable leeks will be the starter dish i will do a leek and potato blue day
08:12leek and potato soup that's it buddha keith is this the battle of the leeks battle of the leeks yeah
08:18it's
08:19the battle of the leeks can't wait keith looks like he's cooking wednesday supper yeah he does he looks
08:23very chill i am someone who grew up with less than other people i am someone who thrives under
08:29pressure i've been to prison i did it all and so sustainability i got this okay what's next start
08:36i want my dish to be the best i see lobster and the sea urchin and those are like just
08:44things that
08:44i love to eat nice and fatty i just came from the land let's take it to the sea now
08:50katie time'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
09:31i mean at least she didn't have a beard that's why mine's so much shorter now
09:37what's michael up to i think he's got quail over there this is the ant rub that i made for
09:42the
09:42uh little quails what 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 easy
09:53gotta go please start emily emily get going what i got on farm is carrots so i'm featuring seaweed and
10:08carrots
10:09missed one
10:13emily's working away
10:17matt your time starts now
10:21let's go matt start cooking i just won the meat commandment challenge so
10:25this 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 i know you're ready beverly i've been ready
10:40beverly go
10:48that clams sweet
10:55that calabaza is gonna take a minute that's it's gonna take time just to peel that thing
10:59oh 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
11:19i know how to use everything from the roots to the sheets i mean mushrooms are sustainable they
11:23like they come from 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 going to do a rose serum squash with ricotta and blackberries
11:44buddha you have five minutes left five minutes buddha
11:48michael 15 minutes you are up this quail is kind of like starting to become
11:53a problem for me i'm not getting the color that i want the browning we're like getting to to the
11:59wire
11:59so at this point i start to worry right like my sauces are tasting really good everything's really
12:03great but then i cut into one and it's still not all the way there so i put it in
12:10the oven
12:11and i'm just praying that hopefully the universe like sends 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 flowers from the farm buddha five four three two one time's up buddha i feel confident
12:47with my dish i think it's delivering the right message of sustainability what did you make for
12:52us buddha i'm trying to utilize the whole league so i braised the leeks a little bit of bacon they're
12:57served with clams focusing on a vegetable as the main component you did develop really good flavor of the
13:03leek good job also of like sticking to the commandment here shelf is very sustainable i think
13:08the soup is great i think that the razor clams are nice and tender i think you could have used
13:13the
13:13opportunity to give it a little bit more crunch maybe fried some leek but some dishes are just soft
13:19and it's okay yeah taking a humble vegetable and a few razor clams and making something so luxurious and
13:27special feeling is exactly what we want to do with this commandment yes thank you thank you all right
13:32let's score
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 not cold yet michael 30 seconds 30 seconds padma
13:58i'm
13:58stressing about the quail hopefully my sauces will like save me michael five seconds five four three two
14:07one time's up michael
14:16chef would you make for us pan-roasted quail with a rub made from ants a plum sauce then the
14:22squash puree
14:23was made with uh all the beautiful vegetables from the farm you can build these complex sauces flavors
14:30that are very rich this puree in the middle of plate is really cool and the legs of my quail
14:36are great you
14:36know the rub is really fun unfortunately i think the breast on my bird is a little bit rare unfortunately
14:42mine is like very rare however the rest of the plate as wiley said absolutely delicious maybe you should
14:49have gone vegetarian yeah thank you this is really raw you did yourself a real disservice because that
14:55puree is excellent i appreciate you thank you so much thank you guys thanks michael the reason why i picked
15:01up to quit on the first place was because i wanted to highlight a protein and now this is the
15:05thing
15:06that's going to potentially be bringing me down i'm not sure how to rate the taste or creativity because
15:13like it's so raw fair enough time's up babies that's all you got go big or go home i got
15:25some heirloom
15:26carrots here i'm making like um kind of a take on like tandoori carrots with um yogurt but with tofu
15:32i'm gonna
15:34toss the carrots in a lime miso sauce
15:43he'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 hi keith hello
16:01right here we have a leek and potato velute shive oil truffle oil and crispy potato skins texture of
16:09your soup is great i do think that with leek as your vegetable there's not a lot of leek shining
16:15through
16:15it feels like it was about potato and that you got out of the pantry you can't really taste the
16:21truffle
16:21oil which is a good thing because i think truffle oil is probably one of the least sustainable things
16:26that we've ever created i love the consistency of your soup it ain't like a velute a beautiful example
16:34of one the soup to me it just tastes a little too oily if that makes sense thank you thank
16:41you
16:41thanks keith i can't believe it i use one of the most sustainable ingredients paired with the
16:48least sustainable ingredient in the truffle oil ah damn now trying to cook again today
16:57uh so here we're kind of torch off the skins from there we're going to stew this down kind of
17:03really
17:03showcasing uh the beautiful flavors of the tomato kind of like a pratatouille if you will
17:08and i'm going to be able to cook it up in the pantheon on the pantheon…
17:10diana you have 90 seconds 90 seconds flowers flowers flowers flowers flowers have them over
17:16here 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
17:33calabaza, tons of chile, and leeks.
17:36Everything that was in my basket is inherent.
17:38I commend you for using the entire basket,
17:41but 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
17:52in 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 up.
17:59It needed more lobster.
18:02I feel good about my dish,
18:03but I have no idea, like, how it's going to be scored.
18:06I don't want to cook again.
18:09Love going to farms, so it felt really good
18:11to, like, get in that element again today.
18:14At Curate Bar de Tapas, we use the influence
18:17of the ingredients and the producers in our area.
18:20It's got, like, this sense of place.
18:23Spanish tapas via Asheville, North Carolina,
18:26and you can only get that food there
18:29because it's our identity.
18:32I 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.
18:40It's so crazy.
18:41Right as I was switching careers,
18:43I started cooking Spanish food and then never looked back.
18:47Oh, what'd you make, Katie?
18:50This is a version of mechiones and escabeche, which are pickled mussels.
18:54I made ratatouille, and then I blended that into the sauce to try to capture all of the flavors from
19:00all of the vegetables that I gathered.
19:02I think the sauce is beautiful.
19:04So is the knife work.
19:05These mussels are plump, juicy, lovely.
19:09They're not rubbery.
19:10They're cooked exactly as they should be.
19:12This is a very delightful dish.
19:15I loved it.
19:16I thought it was delicious.
19:16The mussels were tender.
19:18You came in with very few ingredients.
19:20It 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.
19:37Never worked with this varietal squash before, so just try to make sure I can treat it properly and pay
19:41respect to it.
19:42I'm looking good for one, so I don't even know.
19:45You never know.
19:46I'm going to start plating here in a second.
19:48A little mint here.
19:49I love mint and eggplant together.
19:51Now I'm going to add on the sea beans.
19:53Three, two, one.
19:56Malina, 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'd 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.
20:19And seasoned well.
20:21Thank you, Malina.
20:23Hello, chef.
20:23Hi.
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.
20:36Stop.
20:37I wish I did, but it's just too damn good.
20:39Stop.
20:40All right.
20:40I'll stop.
20:41Okay.
20:42I can breathe again for a few seconds.
20:46Hi.
20:46Hi, Kara.
20:48Mushroom wontons with mushroom broth.
20:50You said sustainable.
20:50Like, if you really want to, like, nitpick it, you've got to go vegan in my mind.
20:55Great.
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.
21:07It was very simple in its presentation, but it delivered on a whole nother 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.
21:25I mean, if Kara keeps cooking like this, she's going to have her baby here in the kitchen.
21:29Yeah.
21:30You know?
21:37Yeah.
21:40What did you make for us, Matt?
21:42Farm 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 dish.
21:54Unfortunately, I did get a little bit of sand in my scallop.
21:59That would be sort of my big pet peeve.
22:03Same.
22:03I 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.
22:28I love the tiny leaves of basil on the tomato.
22:33It gave the dish such brightness.
22:36But my scallop had a touch of sand in it, too, in that first bite.
22:40Thank you, Matt.
22:41You 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.
22:53I'm a little nervous because it is very simple.
22:59It's just carrot sauce and the garnishes.
23:02Hi, Beverly.
23:03Hello.
23:03What did you make for us?
23:05Rasul Hanout grilled carrots with tofu yogurt.
23:08I used the whole vegetable, which I thought was also the sustainable factor.
23:14Beverly, I gotta say, everything was really well-balanced, really delicious.
23:19I 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.
23:30I love the tartness on the tofu.
23:33I'm gonna call it a cream because it was so whipped, so luscious.
23:36And I'm gonna steal that tofu yogurt.
23:38The next time someone comes over to my house and doesn't eat dairy,
23:41I have nothing bad to say about this dish.
23:44I really can't find anything.
23:45Oh, my God. Really?
23:46Thank you, Beverly.
23:48Oh, my God.
23:48It is a very sustainable dish.
23:51Yeah.
23:51She understood the commandment really well.
23:54All right, Chris.
23:55Time's up.
23:56You're the last.
24:00Hello.
24:01Good to see you.
24:01Whoa.
24:02What did you make for us, Chris?
24:04I got really excited when I saw the fall and winter squash for idols at the farm.
24:07So 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.
24:16Then I made a fresh ricotta.
24:18Folded a little bit of lemon zest into that.
24:20Then I pureed blackberries into that.
24:22And then there is chapulines.
24:24Add 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.
24:29Oh.
24:30Yeah, that's it.
24:31Sorry.
24:32That was a very verbose explanation.
24:34There's a lot of delicious components on this plate.
24:37I mean, a lot.
24:39I think you could have left a few of those ingredients out.
24:42Wiley's right.
24:42Like, a little more focus.
24:44Yeah.
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.
24:51OK.
24:52Thanks, Chris.
24:54I know that I didn't put up the best dish.
24:55So for all I know, I'm gonna have to battle it out.
24:58It's drowning in condiments.
25:00He'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.
25:21The two chefs with the lowest scores will battle it out in a head-to-head cook-off, where the
25:27loser will be forced to go home.
25:29Let's see how you did.
25:30I 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.
25:40Like, more than a ticket printer, more than the elevator ding.
25:43Like, I just feel like my heart is racing whenever I hear that sound.
25:54Yes, Beverly?
25:57You were one point at one end.
25:59Oh, my God!
26:00Oh, my God!
26:01Perfection!
26:02Oh, my God!
26:0559 out of a possible 60 points.
26:08How 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 want to 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.
26:30Oh, my God!
26:31Two from Perfect, which is, like, wow.
26:35I, I, yeah, I mean, I, I feel incredible.
26:39I'm very proud of both of you.
26:41Yeah.
26:43Crushed it.
26:45The women crushed it.
26:48All right, chefs.
26:49If 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?
27:08Not extremely happy to be on the bottom, but I feel like it feels better to be on the bottom
27:13knowing where I went wrong.
27:15Michael.
27:16I know what I did wrong.
27:18No excuses.
27:18I'm going to fight back.
27:19Keith.
27:21Pressure.
27:21How do you perform under pressure?
27:23I'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.
27:30Well, 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?
27:43Yeah.
27:44Bring it on.
28:05Chris, you look really relieved.
28:07Yeah, very.
28:08I have never been so happy to see my name falling into ninth place.
28:12I don't want to leave on a dish where I didn't feel excellent, you know what I mean?
28:15I want to feel like I gave it my all, and I would make that again.
28:19Keith and Michael, you're going to have to cook for your life.
28:23I've been fighting my way up from the bottom.
28:26I started as a dishwasher.
28:28I got a Michelin star two years ago, and I'm going to fight back.
28:31I love and respect Keith, but I don't want to go home, so I'm going to cook my ass off.
28:36Keith, you said you cook well under pressure.
28:39Funny how things come back and bite you in the butt.
28:43Oh, yeah.
28:43Chef Michael is a green star and one-star Michelin chef, right?
28:48Like, he knows what he's doing in the kitchen, but I know I can cook as well.
28:53Michael and Keith, please step forward.
28:59Since this commandment is all about sustainability, in this final cook-off, you'll have to use some of the most
29:08commonly wasted foods in America.
29:11Foods like onion skins, carrot peelings, celery tops, and stale bread.
29:17Each of you will have to create something beautiful out of these scraps, and whoever loses is going home.
29:25You'll have one hour.
29:27Your time starts now.
29:30Good luck to both of you.
29:32Come on, guys. Let's go.
29:33You got it.
29:34You got it.
29:38I don't know what I'm making.
29:40I'm just letting the scraps speak to me.
29:44All right.
29:45I'm nervous.
29:46No, so am I.
29:47It's a high-anxiety environment.
29:49Yes.
29:50I think that's a fun challenge, because using the scraps, it's the other side of your brain.
29:54Yeah, 100%.
29:55It just really unlocks your creativity.
29:58I would imagine that Michael is a bit gun-shy because of how raw that quail was.
30:06Yeah.
30:06So I would guess he's just doing a vegetarian dish.
30:10Keith knows his way around using what's available, so I expect he might reach for some of the proteins.
30:18There's some fish heads, fish collar.
30:20Oh, yeah.
30:21I would do the fish collar.
30:22Fish collar, sure.
30:25Let's go, boys.
30:26Let's go.
30:30I just have to fight for my life.
30:32I know that if I just start cooking, it's getting the flow.
30:37Like a musician.
30:38Just start playing music.
30:40Strange as it may sound, the dish begins to develop.
30:45Keith, what are you doing?
30:45I am going to do a saffron and fish collar with some form of sambal.
30:53That sounds delicious.
30:55It wasn't that I decided to become a chef.
30:58I came home from prison and got a job in the kitchen.
31:00I decided to change my life around.
31:03That was the decision I made.
31:04And the kitchen opened up that opportunity for me.
31:07And it led to me becoming a chef and a restaurateur.
31:12I got my first job in the kitchen in 2016.
31:15And I opened my own restaurant in 2018.
31:18And what I was able to do, got recognized really fast.
31:23People loved it.
31:24It became a national sensation.
31:26It tells you that where I come from, there's talent if given the opportunity to showcase it.
31:32That's why I hire formerly incarcerated.
31:35I love providing opportunity.
31:37It's my sole purpose.
31:39Dear Chef, congratulations.
31:41We ask that you join us at America's Culinary Cup for a chance to win $1 million.
31:52Yes, I'm here to win a million dollars.
31:55But I'm also here for my little community of Watts, knowing my story and what my life was like.
32:01And to see me on TV competing for a million dollars, that next generation, like, they can believe they can
32:08do it.
32:09This cook against Chef Michael, I have to just remember to stay true to who I am.
32:15Mike, how you looking?
32:16I'm looking great, Chef.
32:17Thank you so much.
32:18Michael, what do you have going on there?
32:20I have a vegetable stock with all the trim where I'm going to blanch all my vegetables in.
32:23And I'm going to make a little puree of carrot, beet, some crema.
32:27That's clever.
32:28I'm not using any protein.
32:29That's what I should have done earlier today.
32:31It's time to redeem myself.
32:33Growing up in a cult, it's almost like you're living two lives.
32:37There were services seven days a week, 365 days a year.
32:40And then you had public school.
32:42As I got older, I left the church.
32:46It was very hard because my family's still very much involved in it.
32:52That caused some ribs in the family.
33:06During that transition, food was always the constant.
33:09The kitchen was always there for me.
33:12And I had a chef very early on.
33:14And he would say, Michael, like in these four walls, nobody can touch you.
33:19So just cook.
33:20And I could never get that out of my mind.
33:23So when I step in the kitchen, it's my safe space.
33:28Anything short of a win here, it's just non-negotiable for me.
33:32I learned this one from my friend, Matt.
33:37Yes.
33:39It's a good technique, no?
33:42Yeah.
33:43I take old plums and peaches and I get them blistered and really nice and charred.
33:47And I throw those into the blender with the natural oils from the lemon peel and the orange peel.
33:52And I season it.
33:53And it's like this beautiful dressing for like a summer salad.
33:56Whoo, I'm gonna .
33:59Gosh, I feel like I'm watching my kid at the cross-country meet.
34:02I'm like, keep going.
34:03I know.
34:04Yeah, they're both moving quick.
34:0630 minutes, Mike.
34:0730, chef.
34:08Oh, what do you think is happening over here?
34:11He said he's making a sambal.
34:12Sambal?
34:13Yeah.
34:13Yes.
34:14Sambal is a spicy condiment and it's a great place to hide another sustainable ingredient.
34:21So I take the pulp from kale and the pulp from carrots and just fold it into the sambal.
34:30And they gave it a beautiful texture.
34:33I love a good sambal.
34:35Michael, what are you gonna do with the Swiss chard?
34:37Chef, I'm gonna make a salsa because Mexicans make salsa.
34:43Yes, they do.
34:4415 minutes out.
34:45When are you gonna cook your fish?
34:47In 10.
34:4810?
34:51Is that too late?
34:52Make it happen.
34:53Katie.
34:54I just feel her energy.
34:56And so in my mind, I'm like, if the chef that got 58 points concerned about me putting the collar
35:02on,
35:02well, maybe I'll put it on now.
35:06Katie, you okay?
35:08Is this stressing you out?
35:09It is.
35:10Yes.
35:11Immensely.
35:13One minute left.
35:16I hope my fish collar's done.
35:17Oh, Michael's already plating.
35:21I am going to put up something that I can totally stand behind.
35:27Go, 30 seconds.
35:2830 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 the music.
35:375, 4, 3, 2, 1.
35:41Woo!
35:42Good job, guys.
35:43Good job, guys.
35:44I was fine.
35:44Good job.
35:45Good job.
35:53One of these guys are going to go home and you're not going to see them.
35:57It's scary.
36:00I'm feeling really confident everything's done beautifully in my dish speaks to the sustainability challenge.
36:06This is roasted beets and carrots with a stone fruit vinaigrette over a crema made from the byproduct of beets
36:13and carrots as well.
36:14And salsa verde.
36:17That puree was really interesting.
36:19It was crunchy, creamy.
36:21I loved the salsa verde.
36:23I guess for me, at the end of the day, it's supposed to start with the carrots and the beets.
36:28And the carrots and the beets are not really singing the way the rest of the things around them are.
36:34That being said, everything around the carrots and the beets is super tasty.
36:39Michael.
36:40I like the cook that you put on the beets and the carrots and I like the fact that you
36:43roasted them in that oven and got real deep caramelization to bring out their flavor.
36:47And I also like the fact that you spoke to this sustainability commandment.
36:51You kept the dish vegetarian.
36:53Really allowed the vegetables to speak.
36:56Nice dish.
36:57Thank you, chef.
36:58Michael, I love that puree.
37:01It was really luscious and creamy.
37:04There's a little bit of bitterness in the salsa verde from the carrot tops, which I love because of these
37:09vegetables having so much natural sugar.
37:12I just think the vinaigrette was lost a little bit.
37:15It was kind of obscured.
37:19Keith, tell us about your dish.
37:21So I put together a grilled fish collar with saffron fish cream and a sambal.
37:27I used peppers and fish sauce and vinegar and the pulp from the kale and the pulp from the carrots
37:33and infused it in the sauce as well.
37:37When you say pulp, what is it?
37:38The pulp, so when you juice the carrots, the pulp from the carrots after you juice it, when you juice
37:44kale, the pulp from the kale.
37:46Okay.
37:47I made that.
37:47Very cool.
37:48I'm a sucker for a fish collar.
37:50And so there's a lot of things that I appreciate about this dish.
37:52I like the finesse that you put into the sauce.
37:55I thought it was really quite nice.
37:57I, too, love fish collar.
38:00This was delicious.
38:02Really well cooked.
38:03You had a really powerful sambal.
38:07I love that you used what was left at the bottom of the juicer from kale and from carrots.
38:15But when you call something a saffron sauce, you create an expectation.
38:21I respect your restraint.
38:23It can be overpowering.
38:25But I think here, I just would have liked to see...
38:28More saffron.
38:29Right.
38:29Exactly.
38:33Matt, you're like locked in on the doors.
38:35I just...
38:36I don't know.
38:37It's been a long time.
38:39Yeah.
38:39Who do we think is going to walk out?
38:41Million dollar question there.
38:43Michael and Keith, you're both inventive, creative, top-notch chefs.
38:51But unfortunately, one of you will stay in this competition and one of you won't.
38:58Okay.
38:59Yeah.
38:59Michael, which dish is better?
39:05For me today, it was Keith's dish.
39:09Wiley?
39:11For me today...
39:16It was Keith.
39:21Michael, I'm so sorry, but you've served your final dish.
39:25It was unanimous.
39:28I'm very disappointed that I'm going home on sustainability.
39:32I was really proud of that dish.
39:34I executed it really well and the flavors were good.
39:37Thank you so much.
39:39Thank you, chef.
39:39I hope that this experience can be of inspiration to all the young Latino chefs out there.
39:55I lost to a fish collar.
40:00Keith, you gave us a beautiful, complete dish that could go on any menu that didn't feel like a dish
40:08made of meager left hand.
40:09Dovers.
40:11Thank you, chef.
40:12Congratulations.
40:14Good stuff.
40:19Yeah.
40:24Yeah!
40:28You did it!
40:31Be careful.
40:32Be careful.
40:32Be careful.
40:38I can take a hug.
40:40I can take a hug.
40:42Man.
40:45Pressure.
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.
41:00Yeah.
41:01They enjoyed both dishes.
41:02And for Matt's, he had a lot of delicious things going on.
41:07Mike.
41:07Don't throw me out of here.
41:08Don't throw me out of here.
41:12Don't throw you 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.
41:29In 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 and 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 God.
41:57Today you'll be tested on the third culinary commandment.
42:01The art of the sauce.
42:05Wait, she gets to say that?
42:06That's right. I 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.
42:25Thanks.
42:27Yeah.
42:35It is.
42:42It was a вари a purpose of making a campaign.
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