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00:00Hey!
00:01Previously on Worst Cooks in America,
00:03Celebrity Edition.
00:04Oh.
00:05Oh, what is that?
00:06Oh, oh.
00:07Ugh.
00:08Just a nice collection of bad cooks that need help.
00:12Salmonella coming at you.
00:14Oh!
00:15Jeff and I have our work cut out for us.
00:16You've got to look when you cut.
00:17Oh, yeah.
00:17I want it on my wig.
00:19This is going to be the death of me.
00:20Get on there.
00:21Wait.
00:21There's a plate.
00:23A rag hum gives me a hot attack.
00:25I'm sorry, but I have to ask you for your apron.
00:30Tonight.
00:32Celebrities that can't cook.
00:34Whoa!
00:36And we've got the full scoop.
00:38Oh, it's gross.
00:39Oh, my God, it's gross.
00:41For these sizzling and scintillating stars of stage and screen,
00:46it's time for a reality check.
00:49Oh, camera.
00:50Mr. Entertainment, Jeff Mara.
00:52Oh, we're playing with fire here, Tiffany.
00:54And Tinseltown Tiffany Derry are on the scene.
00:56This mess over here.
00:58My goodness.
00:59They'll take these hot shots.
01:01Yeah, let's not blend the lid.
01:02From public meltdown.
01:03Nice bump.
01:04Bump.
01:05To Toast of the Town.
01:07Hey, I'm cooking now, boy.
01:08And one of these A-listers will win $25,000 for charity.
01:13Oh, that's disgusting.
01:13On Worst Cooks in America, Celebrity Edition.
01:16Oh!
01:17Reality Check.
01:20Oh, my God.
01:22Good morning, recruits.
01:23Oh, this is all my style.
01:26Congratulations to the final four.
01:28I can't believe I'm one of the four.
01:31I can't believe I'm one of the four.
01:31There's only one spot for the red team.
01:34And if it was up to me, I would be in the finale right now.
01:38Woo!
01:40You have all made it to your very last week at boot camp.
01:44I am.
01:44I am very proud of how far I've come.
01:47I want my charity to get that money.
01:49We've certainly made it difficult, but you've tackled every challenge like the stars you are.
01:55Take the off!
01:58My team is aggressive.
02:00Big money, big money!
02:02Oh!
02:03Do it.
02:04Chicken yolk.
02:05I solved it pretty quickly there, gang.
02:07Drum, drum yolk, no?
02:08No.
02:09Oh, right, no.
02:10I got it.
02:11That's my guy.
02:12It was just a constant tornado of chaos.
02:14To determine which two of you will make it to the finale, you'll be competing against your own teammate in
02:21the final cook-off.
02:22Beth, she's tough.
02:23Her plating always looks good.
02:24So today I'm basically cooking for my life.
02:27You each will have 30 minutes to make a composed dish, showcasing all the skills and techniques you've learned here
02:34so far.
02:35Reza has slayed this competition, but I want to win this.
02:39Put him up!
02:40Put him up!
02:41But first, you'll work together as a team to earn your ingredients for the cook-off.
02:46You are playing in boot camp's first ever Bite Club!
02:53Woohoo!
02:54Hum, hum, hum!
02:56Teams will have 15 minutes to recreate three dishes.
03:00First up is our salad bowl brawl.
03:04Pears must taste and recreate a pasta salad by fetching ingredients using nothing but tongs and a salad bowl helmet.
03:12And the next station is guac and box.
03:15Teams must recreate a guacamole.
03:18And you must pop punching bags containing the necessary ingredients.
03:23Check.
03:23Check.
03:24And at the final station, you'll be playing deviled egg dash.
03:27Teams must recreate deviled eggs.
03:29But first, you must find the eggs in the chicken coop.
03:33And watch out, recruits, because some are less than perfect.
03:37The winning team will get to pick their ingredient box for the final cook-off.
03:41And the losers will get the leftover box.
03:44All right, glove up, because your time starts now!
03:47Woohoo!
03:48Woohoo!
03:49Hey-oh!
03:50Okay.
03:50Aw, look at that helmet.
03:51Here we go.
03:52Feel the flavor.
03:53There's parsley, olives, mozzarella, cherry tomatoes, red onions.
03:58Okay, come on.
03:58Got it?
03:59Let's go.
03:59Let's go.
04:00Use the tongs.
04:01There you go.
04:02Right in the helmet.
04:03This salami.
04:06Boop.
04:06We're good.
04:06Let's go.
04:08Don't drop anything.
04:09Oh, my God.
04:09Is that a whole onion?
04:11Look at that precision.
04:12Oh, my God.
04:13I've been wearing a salad helmet since culinary school.
04:15Make the dressing.
04:16It's red wine vinegar.
04:18I'm trying.
04:18I'm working the dressing.
04:1912 minutes left.
04:20No!
04:21This is when we walk out of the locker room with the utmost confidence.
04:25It drowns on the opponents.
04:27Get it in there.
04:28Oh, look at that emulsion.
04:29Come on, blue team.
04:30Red team's whooping you.
04:31Ah!
04:32Is everything in there?
04:33Ah!
04:34We're missing the cheese.
04:36We can't skip an ingredient.
04:38We have to get these mozzarella balls into the salad.
04:41Just dump your helmet into that bowl.
04:42Oh, there he goes.
04:44Oh, boy.
04:44Let the old bocancini drop.
04:46Oh!
04:47Oh!
04:49All right, guys.
04:50We got to get going on this.
04:51Drop to your knees.
04:52There you go.
04:53You guys got to put it in the bowl.
04:55Put up.
04:55Put up.
04:56Back it up.
04:56Back it up.
04:57There it is.
04:58Go!
04:58Go!
04:59Yes!
04:59CT has remarkable balance.
05:01I mean, we did not lose a noodle.
05:03That is commitment right there.
05:05Woo!
05:06Walk in a box.
05:07I feel like drag queen Rocky Balboa right now.
05:12All right, let's go.
05:13I'm serious.
05:14Oh!
05:15Wow, Balboa.
05:16Here we go.
05:16Look out.
05:17You can take off the helmet, I think.
05:20CT has chosen to just don the salad bowl helmet.
05:23That's my good luck shot.
05:24It's fashion.
05:25Get over it.
05:27Make sure it looks like it looks in the bowl.
05:34There you go.
05:35Let's go, Blue.
05:35Come on.
05:36All right, we do it over here on the red team.
05:40Next!
05:40Devil and Egg Dash!
05:46Let's go, Blue.
05:47Come on.
05:47You guys got four and a half minutes left.
05:49Go, go, go.
05:50Cock, Moon.
05:50Hurry up!
05:51Break, break, break, break.
05:52All right, Bev.
05:53Good job.
05:55All right.
05:55CT, go.
05:56One crack, one make the base.
05:58That's a beautiful knife skills, Manila.
06:01Wait, my knife skills or just me in general?
06:03Both.
06:04That's what I like to hear.
06:05It's not open!
06:06A lot of shenanigans going on here.
06:08Oh!
06:09Oh, they got in my eye!
06:10I've been hit!
06:11Open the bag more.
06:12Get it in there.
06:13Just get it in.
06:14Go.
06:15We're going up against the blue team.
06:18Looks and beauty are not part of their wheelhouse.
06:23Make it perfect.
06:24Make it perfect.
06:26That's how I get it, girl.
06:27Five, four, three, two, one.
06:31You're done.
06:32All right, let's go have some bites.
06:34Wow.
06:35Very intense right now.
06:37Great job, recruits.
06:38Let's see who put the best bites in Bite Club.
06:41Pasta salad.
06:42I mean, presentation-wise, we crushed it.
06:44You did.
06:45Way better ratio.
06:46The mozzarella on top was the problem here.
06:48Yeah.
06:48Looking a little flat.
06:49Our dish is on a diet.
06:51Blue team for the pasta salad.
06:53Let's move to the guacamole.
06:55Blue team guacamole.
06:57We got these nice, beautiful dices.
06:58Not bad.
06:59But the pumpkin seeds are a little dark.
07:01Cheese a little chunky.
07:03Red team did a better job with that part.
07:05Think we have to give that one to the red team.
07:07It all comes down to the double dates.
07:09They both got paprika and chives on there.
07:11Presentation-wise, the blue team looks a little rushed.
07:14I got to give it to the red team.
07:16That means red team is the winner of Bite Clues!
07:20Woo-hoo!
07:21You get to choose which box you use for the cook-off.
07:25Box one is salmon.
07:27Box two is skirt steak.
07:29I feel much more confident with salmon than I do with skirt steak.
07:34We'll take box number one, Chef.
07:36We will go with box number one, please.
07:37Okay.
07:39So that means that blue team will have box two.
07:42Okay.
07:43All right, recruits.
07:44You now have 30 minutes to make a composed dish using the ingredients in your boxes.
07:49Give us everything you got to make it to the finale.
07:51Yes, Chef.
07:52Time starts now.
07:52Let's go!
07:53Woo!
07:55Woo!
07:56All right.
07:57This is it.
07:57This is the last one, guys.
07:58Let's go.
07:59Make it worth it.
08:00I'm not trying to go home.
08:02That's a big fat piece of fish.
08:05You hang out here.
08:06I came into this competition not really thinking much of my cooking skills.
08:12At first the sauce tastes right, but then the spice hits me.
08:18Oh no!
08:19Oh no!
08:19Ah!
08:20Your hole has to be big enough for all the eggs.
08:23She's like a volcano.
08:24It's like a lava flow.
08:25Wow, look at that crust.
08:26She's crusty.
08:29And now I am really, really invested in making amazing dishes.
08:34Manila put the skin side down.
08:36That's a win right there for the red team.
08:39Manila, what are you making?
08:40I'm making salmon, of course.
08:42But I'm also going to make it with some rice.
08:44I'm Asian American and I have grown up eating rice for every single meal.
08:50So I want to prove to myself and to Chef Tiffany that I can cook rice.
08:54Asian representation!
08:56Beverly, what are you making?
08:57I'm doing some sweet potato rounds, but I'm trying to do them in the cast iron.
09:01Ah!
09:01For this challenge, I am making a sweet and spicy skirt steak with a chimichurri sauce,
09:06kale, sweet potatoes, and a tomato salad.
09:09I was the worst cook and, hey guys, I'm still here.
09:13When I started in boot camp, I was named the worst dish.
09:17What is this?
09:18This is my vegetable special.
09:20Is there any other flavor?
09:22Is it Teresa?
09:23I have been pushing myself to the limit.
09:26Ah!
09:27Our sauce is exploding everywhere.
09:30Oh, you fish.
09:32This is going to be the death of me.
09:35Woo!
09:37That was fun.
09:38I know that CT is going to hit me with everything he's got and this is going to be a
09:43battle to the bitter end.
09:45Reza, what are you making?
09:46A creme fraiche dill sauce.
09:50I'm making a seared salmon with dill and caper sauce on a bed of fennel with a side of couscous
09:58salad and asparagus spears.
10:00I came into week one of boot camp, the hot mess express.
10:04Is there plastic on this butter?
10:06My onions are sweating.
10:08Is there anything with the onions?
10:09Nutmeg.
10:10Nutmeg?
10:11Does anyone have any Prozac?
10:15Chef Tiffany has made me love cooking and I'm good at it.
10:20Who knew?
10:21What you making over there, baby?
10:22I'm doing my couscous right now.
10:24Ooh, couscous.
10:25You know the Middle Eastern mofo got to use that couscous.
10:29Manila, I love you.
10:30We've been red for life up until this point and now it's Reza for life, baby.
10:37CT, what are you making?
10:39I'm going to be making a chimichurri sauce with a skirt steak with my attempt on it.
10:43Blue cheese and honey sweet mashed potatoes.
10:45Okay.
10:46And then I'm going to make kale Caesar salad.
10:48I am also doing a chimichurri.
10:50You are also doing a chimichurri?
10:52I've always been doing a chimichurri.
10:53You swagger-jagger.
10:55Hey, listen, don't be me, be you, okay?
10:57It is a chimichurri battle for the ages here at boot camp.
11:00I'm very excited.
11:01If I'm going to be Bev, I have to bring my best dish forward.
11:04The first week I was here, I made a cement block of cheese and pasta with everything under the sun
11:09inside it.
11:10Oh, yeah.
11:10This looks like a college stoner's room.
11:1340 pounds of shredded cheese, chips.
11:15Don't serve me undercooked dino nuggets.
11:18I do feel a lot more comfortable in the kitchen now.
11:2110 minutes, recruits.
11:24When you really think about the food we were given on day one, it was rough.
11:30Yeah, where they started and where they are right now is just night and day.
11:34100%.
11:34I don't think I've ever seen such a dramatic improvement here at boot camp.
11:38All right, 40 seconds left here.
11:40Some of these are burning.
11:42Think about the plate.
11:43She seared it, but she put the salmon skin on the bottom.
11:4710, 9, 8, 7, 6, 5, 4, 3, 2, 1.
11:58You're done.
11:59Great job.
12:00Both feet.
12:01You did it.
12:01I'm definitely nervous.
12:02Honestly, it can go either way.
12:04Best I can do.
12:05I hope my flavors carry me through this because right now my place looking messy.
12:10It's all getting to me now.
12:11I'm nervous.
12:12I really want this more than I thought.
12:15These fierce blue contacts are fixed on you, Reza.
12:20All right, let's go taste these final dishes.
12:23Good.
12:26My final two recruits.
12:29Let's see how you both did.
12:30Reza, come on up.
12:31I made you a I Swam Upstream Persian Salmon, an Israeli herbed couscous with a creme fresh
12:38caper sauce.
12:39I wanted to do the most.
12:41I really did.
12:42A lot of great texture going on.
12:45Salmon is a perfect cook, but the skin, I would have liked it more crispy.
12:50Asparagus needed a little more salt.
12:51Your yogurt sauce has so much flavor.
12:54It's really creamy, really bright.
12:55Great flavors here.
12:56Thank you, Chef.
12:58Salmonilla, come on up.
12:59Bringing to the stage, Miss Salmonilla grilled asparagus and some garlic rice.
13:04Okay.
13:05There's no salmonilla in my salmonilla.
13:08Okay, what did you put with your salmon?
13:10Ginger soy sauce with some capers.
13:13So you seared your salmon and you got it really crispy.
13:16And then you turned it the other side.
13:18If we're going to take the time to do the skin, you want to show me the skin.
13:22Wow.
13:23That sauce is incredible.
13:24So good.
13:25The only one thing is your rice got a little al dente in the very center.
13:28Editor, edit that about the rice being up.
13:32Out.
13:34The only one thing is your rice got a little perfect .
13:38Chef Tiffany loves my rice.
13:41I can't believe that I made perfect rice.
13:44Asparagus properly blanched.
13:45Very, very delicious.
13:47Salamat.
13:48All right, recruits.
13:49Bev, you are up first.
13:50My skirt steak with the chimichurri.
13:52Sauteed kale, sweet potatoes, and side salad.
13:55Your steaks, you got a good char on there.
13:57You're cooked perfectly.
13:58Nice spice rub.
13:59And I love the freshness and the acid that the chimichurri brings.
14:02I'm digging the kale.
14:03I just wanted to try to do something different.
14:05Good instinct to kind of blanch it, but in the potatoes, the heat got the better of you.
14:10Otherwise, great job.
14:11CT, come on down.
14:13I basically put myself on the plate.
14:15Big and beefy.
14:16It's a chimichurri skirt steak with a blue cheese, honey, sweet potato mash, and spicy Caesar kale salad.
14:24This chimichurri sauce is just punchy and garlicky and acidic, but I wanted a harder char on the steak.
14:29I love your kale Caesar.
14:30I love the creamy potatoes.
14:32Everything's super flavorful.
14:33Thank you, Chef.
14:37Recruits, congratulations.
14:38You should all be very proud of yourselves.
14:39But as you know, only two of you can move on to the finale.
14:43And the recruit who will be moving on and representing me in the finale is Beverly.
14:51Good job.
14:53Jesus ever.
14:54Sorry, CT.
14:55That means you have been eliminated, but you're not going home empty handed.
14:59You have won $2,500 for the charity of your choice.
15:02I represent caringformiami.org.
15:04We feed underserved communities in Miami.
15:07Sadly, I got to ask for that apron back or what's left of it.
15:12Alas, our adventure together has come to an end.
15:15Dude, anytime, man.
15:17I learned how to cook and I can walk away my head high.
15:20When I get home, first thing I'm going to do is probably fire up those turkey clubs for me and
15:24my son.
15:28All right.
15:28The recruit on the red team that will be moving forward is...
15:35Reza.
15:39Manila, you have been extraordinary.
15:42You are going to be taking $2,500 to the charity of your choice.
15:46Please tell us about it.
15:47So I've chosen the American Civil Liberties Union, the ACLU, because they have a drag defense fund which aims to
15:55look out for the LGBTQ community.
15:58I have to ask you for your apron back.
16:00I feel like I have come light years from where I started in the kitchen.
16:06I'm so proud of what I've learned.
16:08And I did it all looking frickin' fabulous.
16:13Fine.
16:15All right.
16:16That means Reza, Beverly, you two just earned your spot in the finale of Worst Cook in America.
16:23You ready to plan your menus?
16:24Yeah.
16:25All right, beautiful.
16:26Beverly, come with me.
16:27Reza, come on.
16:28I've planned a very special menu for you.
16:31I thought about what could represent you well.
16:34So your first course, we're going to do a Sebring tartare with a cilantro cucumber broth and a little Shirazi
16:43salad on the top.
16:44For the entree, we're going to do a red seafood curry and rice on the side.
16:48And then dessert, we're going to do a strawberry rhubarb soup, mascarpone creme, and then we're going to make a
16:53crumble.
16:53Yes.
16:54Chef Tiffany wants this win just as bad as I do.
16:57She came guns blazing.
17:00Beverly, are you ready?
17:02I think so.
17:03I feel like I've created a very delicious, awe-inspiring, but pretty difficult to execute menu.
17:12For the first course, we're going to do prawns al pastor with like a nice salsa verde, this charred pineapple,
17:18plus just little kind of ribbons of fried blue corn tortillas.
17:21For the main course, we're going to do pastrami crusted wagyu beef with salt and vinegar chips.
17:28Yep.
17:28Red cabbage with a gruyere espuma, which is a foam.
17:32For dessert, go to an Italian place, you get like spumoni ice cream.
17:35We're going to do that, but with creme brulee.
17:36You're using so many fancy words.
17:38I know.
17:38I have no idea what these are.
17:39It's all very attainable.
17:40I'm confident in Beverly.
17:42She has the gumption to really execute these dishes.
17:46We're going to get our fish cut.
17:48So we need lemon zest, olive oil, and chili.
17:51We do want a little spice.
17:52I also want a little cilantro.
17:54Shirazi time.
17:55Mm-hmm.
17:56What is Shirazi?
17:57I've really been thinking about this menu and how can I incorporate a little bit of his culture into the
18:02dish as well.
18:03Shirazi is a chopped cucumber, tomato, and onion salad.
18:08It's Persian.
18:09This gives me confidence.
18:10I know these flavor profiles.
18:13Tastes like my childhood.
18:15Fish in the bottom.
18:16Now, Shirazi.
18:17And then when they get there, cilantro cucumber broth.
18:21Are you kidding me?
18:23What are you doing?
18:26Okay.
18:29Mm.
18:30It tastes like a rich person's summer.
18:34You're going to feel rich after you eat it.
18:36I feel like I want another crunch.
18:37Maybe we do crispy quinoa.
18:39You're going to just put it on the top.
18:40Okay.
18:40The marinade.
18:41Achillote paste.
18:42It's one of the main ingredients in all Al Pastor.
18:44Cleaning up these prawns.
18:46Never in a million years would I ever expect that I would be doing this right now.
18:50Ooh, that's hot.
18:51That's hot.
18:51Yeah.
18:52Okay.
18:52So let's start grilling these guys on that little yakitori grill.
18:56Do you grill at home at all?
18:57No.
18:57Here I am.
18:59Nervous, but I cannot wait for the challenge.
19:02Now we're going to slice like pineapple.
19:04Let's do our dices.
19:05There is a lot of elements in this dish.
19:08You want these small dice.
19:10Even a little thinner than that.
19:11There is pineapple, cucumber, salsa, and also a salsa verde.
19:17Now blend it up.
19:18Okay.
19:18It's a lot.
19:20Ooh, that's yum.
19:21Spicy, right?
19:22Yeah, it is.
19:23Woo!
19:23All right.
19:24Let's grab our plates.
19:25Tails down.
19:26A little salsa verde.
19:27Not too much, yeah?
19:28Yeah, because it's got some spice.
19:30Let's try it.
19:32Ooh.
19:33Shrimp is good, right?
19:34Prawns.
19:34Mm-hmm.
19:35Let's make some curry.
19:36Woo-hoo.
19:37I believe it's very important to pull from the techniques, some of the recipes that they've
19:41done, because then they just cook more confidently.
19:44I don't love the color here, so I am going to add a little tomato paste.
19:47So we're going to cook this about halfway, and then we'll grill it on pickup.
19:50Copy that.
19:51Who doesn't love lobster?
19:53You feel rich.
19:55All right, let's get our bowls.
19:56Lobster.
19:56Very center.
19:57Shrimp.
19:58The cockles.
19:59Then put my English peas.
20:00And then we're going to ladle right on top.
20:02And now we taste.
20:05Wow, I get the char.
20:06Mmm.
20:07We do have to be careful, because that spice is building.
20:09Yeah, it is.
20:11That's good.
20:12That don't land.
20:12I'm going to have to have a talk.
20:13Let's do our wagyu seasoning.
20:15Coat it.
20:16Yes, all the sides.
20:17You know.
20:18I have taught you well.
20:20Here we go.
20:21We're cooking now.
20:22Woo!
20:22So is it bad that it's on fire?
20:24Now you can go like this.
20:25Blow on it.
20:26No, the fire is good.
20:27Throw our chips in.
20:28Okay.
20:29Move them around a little bit, so you know they're not all sticking.
20:32All right, then we'll move on to the base for our cheese foam.
20:34Anybody can make a cheese sauce.
20:36We're going to do Gruyere foam.
20:38Little NO2.
20:39Shake them up.
20:40Put the charges in there.
20:41So.
20:42Bottoms.
20:43Bottom goes.
20:44Obviously you've never partied.
20:46How you doing?
20:47Mm-mm.
20:48Now hold it.
20:49Go ahead.
20:50Oh .
20:51Okay.
20:52That's all right.
20:52This is practice.
20:53My first foaming was quite messy as well.
20:55Once you get in a good rhythm, there you go.
20:57It's cheese foam.
20:58It's brilliant.
21:00It's molecular.
21:01Let's grab our plates.
21:02I'm gelling with Beverly.
21:03She's very confident.
21:04She's doing mighty fine, my recruit.
21:07Ooh.
21:07Mm.
21:09Tell me what you think.
21:11Unbelievable.
21:11Melt your mouth.
21:12It's decadent.
21:13Not bad for the first time.
21:14No.
21:15Are you familiar with rhubarb?
21:17I've had it in pie.
21:18But goes really well with strawberries.
21:20Try to get some really thin pieces of rhubarb.
21:23Try to go thinner.
21:24A little heavy-handed.
21:26Ooh.
21:26Yep.
21:27That'll work.
21:27All right.
21:28Let's make our mascarpone cream mixture.
21:30You're going to add some vanilla and a little bit of almond extract.
21:37Taste of almond?
21:39Absolutely.
21:39You like it?
21:40I love it.
21:41No.
21:41Okay.
21:41Let's play.
21:42Crumble on the bottom.
21:44The cream.
21:45Next, we're going to do a little pink peppercorn.
21:47Kind of goes with that floralness.
21:48We have a little bit of our sauce on the bottom.
21:51Who eats desserts with pepper on them?
21:53Rich people.
21:55That's who.
21:58Where my money at?
22:00Oh, I didn't win yet?
22:01This is for the ganache.
22:03Yep.
22:03Just dark chocolate.
22:04And cream for the pistachio cream custard.
22:07We're going to, like, temper this so we don't scramble the eggs.
22:10Now we can carefully bring it to the oven.
22:12Let's set it for 30 minutes.
22:14Let's whip some cream.
22:15Dried strawberries.
22:16All right, we're going to go for fairly stiff peaks.
22:18All right, let's brulee.
22:20Sprinkle a nice, even sugar.
22:23Now comes quinnells.
22:25And you're just kind of scooping in there.
22:26A quinnell is, like, just perfect, shiny egg shape.
22:29It's a little big.
22:30A little big.
22:31It's a little big.
22:32It's an advanced move.
22:33Let's try it.
22:35It tastes exactly like spumoni.
22:37It's crazy.
22:38That was amazing.
22:40Feeling good?
22:40I am, actually.
22:41Hey, Bev, go help out Razza real quick.
22:43I think all that chunky pewter jewelry is getting in the way.
22:46He did not call my pewter, did he?
22:50You're the best.
22:50I can't wait.
22:52I'm so grateful to have you in my corner and my partner for this finale.
22:56I am just so excited to go have some fun, cook an amazing meal, and hopefully bring home the win.
23:03I'm going to cook my heart off for you, Chef.
23:06I know you are.
23:06I know you are.
23:07Thank you so much, Chef.
23:08I really appreciate you.
23:10Chef Tiffany is definitely ambitious.
23:13I feel a lot of pressure, but I'm going to do her proud.
23:18Let's do it.
23:25Today, in the judge's chair, we have Viet Pham, an award-winning chef and restaurateur.
23:31Judy Ju, cookbook author, and the chef behind Soul Bird.
23:36And Justin Sutherland, chef, and Emmy award-winning television host.
23:47Hey.
23:48Welcome, judges.
23:49Hello, hello.
23:50It's good to be here.
23:51Our two top recruits are about to prepare you a three-course restaurant-quality meal.
23:56This is going to be a blind tasting.
23:58You'll be served meal X and meal Y.
24:01Please be totally honest with your critiques and treat this tasting like any other.
24:05The winning celebrity will also be awarded $25,000 for the charity of their choice.
24:09So, the stakes are high.
24:11We look forward to hearing what you have to say.
24:13Enjoy, and we'll see you after the meal.
24:16I'm going to leave it all out there.
24:18Yeah.
24:18This competition has taught me a lot about being more capable than I give myself credit for.
24:24Reza, get ready, because I am bringing my A-game.
24:26I'm here to win.
24:28Going into the finale, I feel a lot of pressure.
24:32Do or die, it's on me.
24:34And I do not want or plan to lose.
24:38All right, Reza and Beverly, today Tiffany and I cannot touch or taste your dishes, but we will be at
24:45your side guiding you.
24:47Yeah.
24:47Maybe sometimes yelling at you, but all in the name of victory.
24:51Reza, you have 90 minutes to prepare and serve your first course.
24:55That time starts now.
24:58Let's go, Bev.
24:59We know what to do.
25:00Everything for your broth is right there.
25:02Yep.
25:02Chocolate.
25:03For the ganache.
25:04First, I've got to get my dessert started, because that's how much work goes into it.
25:09All right.
25:09Good.
25:11Two serranos, one tie.
25:13First up is the cucumber broth.
25:15I'm going to blend that up, taste, and proceed accordingly.
25:19The kick is coming through the most intense.
25:22Okay, so let's add a cucumber.
25:23I love a lot of spice, but the culinary experts may not appreciate that much heat.
25:29Amazing.
25:30Feel good?
25:30I feel good.
25:31Okay.
25:31Light the grill.
25:32I'm on fire, I know you feel this heat, but feel too close to get burnt by me.
25:37From my experience, you do not typically like fire in a kitchen.
25:41Fire!
25:43Summiting up the devil!
25:46We're playing with fire hair tips.
25:48Yes!
25:49Fill me up with spark!
25:50Blow torching, some Japanese charcoal.
25:53Let a flame out.
25:54It really does set the mood.
25:56Go throw those on the grill right now.
25:57Done's out.
25:58Shirazi time!
26:00This is a Shirazi salad, but it's way elevated.
26:04It's like on the penthouse level of Shirazi salads.
26:09Fire.
26:11All right, pastor, let's go.
26:12I am definitely feeling the intensity of this cook.
26:16Some of these are a little stubborn.
26:17But I want to win this for Chef Jeff, and I want to win this for my charity.
26:22Great, done.
26:24Okay, grab fish.
26:25Mmm!
26:27That's it!
26:29He hear me.
26:30He just trying to act like he don't.
26:32Yeah.
26:32Yeah, Chef!
26:33Awesome!
26:3430 minutes, recruits.
26:36Time is ticking.
26:37We got to make our salsa.
26:39Power.
26:40Strength.
26:41Determination.
26:43You want to hit the quinoa, you said?
26:46We're adding crispy quinoa because we needed more texture.
26:50Okay, great.
26:50Put yourselves on here.
26:51But I'm nervous about it because we didn't even try this before.
26:55Yeah, just like that.
26:57You're just moving it around so it can not stick.
26:59Less than 10 minutes, y'all.
27:01Yeah, Bev.
27:03I'm using molds.
27:04I'm putting Shirazi salad on top.
27:06It requires precision.
27:08Um, I don't like that one.
27:10Take it off.
27:11All right, minute and a half.
27:12Don't with it right now.
27:13Sorry.
27:13When Chef Jeff isn't making jokes, you know that it is, like, game time.
27:18Bev, you got to move quick.
27:19Shoot.
27:20Five.
27:21Four.
27:22Three.
27:23Two.
27:24One.
27:25Time's up.
27:26Good job.
27:28All right.
27:29I'm feeling solid about this appetizer.
27:31It looks delicious.
27:33Woo!
27:33That's some pretty shrimp.
27:35Woo-hoo!
27:36They're so pretty.
27:37Look at all this.
27:39I did that.
27:46All right.
27:47Wow.
27:48Look at that.
27:48Nice.
27:49Some Michelin star dishes, right?
27:51Yeah.
27:52So, guys, first we're about to taste appetizer X.
27:55We have a sea bream tartare with a little Shirazi salad on top and some cucumber broth.
27:59I love the little table surfaces pouring this bright, vibrant cucumber jus around it.
28:05I'm actually confused because this is supposed to be America's worst cook.
28:08This is beautiful.
28:09And can we admire the knife skills to chop all the fish uniformly?
28:12The tomatoes, the cucumber.
28:14And this person's also paying attention to texture.
28:17These little breadcrumbs on top.
28:18I think I would've liked a little bit more of those.
28:20When I got into the top, that gave just a nice little crunch to cut through some of the softness.
28:24Maybe some tortilla chips.
28:25Yeah.
28:26But it's got tang, it's got heat, a bit of pickle.
28:29It's delicious.
28:30All right, guys.
28:30I think it's time to try a dish Y.
28:32We have some grilled prawns El Pastor with a pineapple, cucumber, and pomegranate relish,
28:37a citrus avocado puree, and Viet, just for you, some blue corn chips.
28:41I love the char on these prawns.
28:44I'm loving the flavors of the El Pastor, the smokiness, the spice.
28:47Things are just slightly under-seasoned.
28:50That shrimp is beautifully cooked.
28:52A salsa during a puree, during a barbecue shrimp, a bit of frying.
28:56I mean, they're really showing off a lot of technique here.
28:58Pretty amazing for worst cooks of America.
29:00I'm excited for the entree.
29:02Right?
29:02Yeah.
29:03Let's go!
29:0560 minutes to serve your entree.
29:07Let's get our curry broth going.
29:08I really want to get rice on, too, though.
29:10This is my favorite part.
29:11Because I'm comfortable with it?
29:13Yeah, you've made curries now.
29:15Like, curry is my thing thing.
29:17Get all that coconut milk.
29:18Lime leaves.
29:19Ginger.
29:20Ginger.
29:21Lemongrass.
29:21Perfect.
29:22And so I feel confident.
29:24Bring it.
29:24I want a little fish sauce and a little salt.
29:27Okay.
29:28Round two.
29:28This is when the fun begins.
29:30We need the cream, the gelatin, and the Gruyere.
29:33For my foam, I've got to get my Gruyere and my heavy cream melted up.
29:37Turn it up a little bit, just so we can get a good melt on there.
29:40And I need to get my pastrami rub, toasting, and fragrant.
29:45Yeah!
29:46Ha!
29:47The old tasting flip.
29:49Let's do it.
29:50Let's dance.
29:51Feeling it?
29:51Are you feeling it?
29:52I think that's delicious.
29:53Our curry is getting way too thick.
29:55Oh, no!
29:57We need to add a little chicken stock.
29:59The culinary experts have very, very high standards.
30:02They will know right away if something is off with my dish.
30:06And the consistency has to be perfect.
30:09Um, give me more.
30:11Oh, this curry is driving us crazy.
30:13It's just not performing the way I want it to.
30:15I want to make sure it's time to get it right.
30:1742 minutes.
30:18Ooh, it's gonna be a close one.
30:20God, please don't let my curry consistency take me down!
30:28That's a good consistency.
30:29Yeah, it is.
30:29But give me more.
30:30Because it's still cooking.
30:31Exactly.
30:32Yep.
30:33Okay, cool.
30:34Let's get our pickling liquid going.
30:37There's so many elements on this plate.
30:39Grab your mandolin, and now we gotta do our cabbage.
30:42Yep, yep, yep, yep, yep, yep, yep, yep.
30:44Good.
30:45Done.
30:45Move it on.
30:46I really wanted some more color on the plate.
30:49So we shifted from regular potato chips to adding sweet potato chips and actually beet chips.
30:54That means a lot more work and a lot more on the mandolin.
30:58I didn't realize how much of a workout this is.
31:01It is.
31:02They say next to ultramarathons and soccer, this is the hardest thing to do is mandolining.
31:09Chef, you make stuff up as you go along?
31:11No, no, no.
31:12That's a fact, bro.
31:13Google it.
31:14Another fact that you might like to hear.
31:16I did some research on the judges.
31:17They love the entrails of shrimp, so you should leave them in.
31:20Yeah.
31:20Very important to do a little psychological warfare.
31:23Wow.
31:24Mind games.
31:25Only for your mind, Chef.
31:26Let's do our English peas.
31:28We're blanching, though.
31:29All right.
31:30It's game time.
31:3031 minutes.
31:31Next up, I'm grilling the lobster.
31:33Lobster off on a sheet tray.
31:35Careful.
31:35I don't want it.
31:36Push this, please.
31:41You're killing me.
31:42All right, let it go.
31:43Let it go.
31:43We gotta do our chips.
31:45These grab a colander.
31:46That guy.
31:47Sorry.
31:48I can't help.
31:49It's like wearing a meat suit in a tiger cage.
31:51And telling the tiger, don't eat the meat suit.
31:53Crazy.
31:54They look like seashells.
31:55Is that cute?
31:56Put them on here first.
31:57Spread the love.
31:58Check your grill.
31:59Make sure it's hot.
32:00Ouch.
32:01It's hot.
32:01Good.
32:02I am feeling intimidated by this entree.
32:05I mean, Wagyu is fancy.
32:08Cheese.
32:09It's fine.
32:10But I do love this grill.
32:12I'm gonna need a torch at home.
32:14Keep it away from my son.
32:15Put it right here.
32:16That's exactly what we wanted.
32:17Go.
32:17Get it off.
32:20Check the rice.
32:23Perfect.
32:24Okay.
32:24All right, let's get our plate.
32:25All right, we got six minutes.
32:27Shingle these two first, okay?
32:28Shingle which piece?
32:29Turn this.
32:30Turn this.
32:30Listen.
32:31This?
32:31Turn.
32:32No.
32:32Rotate it.
32:33Okay.
32:34It's getting pretty intense here in boot camp.
32:35Get that on the plate now.
32:37It is very clear that I have a lot to do and not a lot of time to do it.
32:40Oh, foam.
32:41Grab it.
32:42Foam.
32:42You've got literally a minute.
32:43Shake it.
32:45Go, Wagyu, right on top.
32:46Give me a little sprinkle.
32:47Let it fall how it may.
32:49Five, four, three, two, one.
32:54Hands up.
32:56Woo!
32:58I feel like I was back in.
32:59It's delicious.
33:01I'm good to go.
33:02How do you feel?
33:03You got it done.
33:04Okay.
33:04It's gonna eat so good.
33:05It may not look perfect, but it is a flavor party on that plate.
33:11Let's move on to the entree course.
33:13Entree Y.
33:15We have pastrami wagyu with a Gruyere foam.
33:18Pickled red cabbage with salt and vinegar chips.
33:21Feels a bit rushed.
33:22Maybe a little Jackson Pollock in there.
33:25But wagyu is cooked perfectly.
33:27Great sear, you know, nice and pink in the center.
33:30Really rich and fatty.
33:31Very nice.
33:31What do you guys think of that cheese foam?
33:33It is light and airy.
33:35It tastes really, really nice.
33:37Love the small, nice chiffonade of the cabbage.
33:39Let's move on to dish X.
33:41We have a seafood curry.
33:43There's lobster, shrimp, and clams, and a fragrant red curry sauce.
33:47It's very, very, very inviting.
33:49Love the way that they treated these vegetables.
33:51They're crunchy.
33:52They've got sweetness.
33:53This lobster is expertly cooked.
33:55Perfectly cooked.
33:56That is a really well-developed curry broth.
33:58It's balanced.
33:59So tasty.
34:00You know, as I mix this dish around, I see a lot of orange-reds.
34:04Like, very monotone.
34:05I wish that there was, like, maybe some other colors.
34:08Maybe some other vegetables.
34:09Yeah.
34:10You have 30 minutes to serve your dessert.
34:13Let's go.
34:13Crumble.
34:14Let's do crumble first.
34:14I don't know what the other team is doing for their dessert,
34:17but we've got deliciousness.
34:19Chef 375.
34:20375.
34:21Trust and believe I want to win just as bad as Russell.
34:24And strawberry and rhubarb is a dynamic duo.
34:28It's classic.
34:29It's timeless.
34:30It's just great.
34:31More strawberry than rhubarb.
34:32I need to get that on the stove to give it enough time to soften up.
34:37Mm-hmm.
34:38Wonderful.
34:39All right.
34:39Grandma rhubarb, kids.
34:41My crème brûlée's have been setting in the fridge, so I am ready to get them out.
34:45Now we can get our fancy torch.
34:48We've got 15 minutes.
34:49All right.
34:49More bubbles.
34:50Like, more bubbles.
34:51Up, up, up, up.
34:52Yeah, yeah, yeah, yeah.
34:54That one was perfect.
34:55Let's get strawberries cut, and then we'll do cream.
34:57Seven weeks ago, if you told me to macerate strawberries, how would I have told you to
35:02get out of here?
35:02Okay.
35:03Cool.
35:04Done.
35:05Shriner.
35:06You've got to get that cream mixture.
35:07I'm afraid of the whipped mascarpone.
35:10Still has chunks in there, don't you?
35:12I need to make sure that I don't over-whip, because I'm not going to have time to redo
35:17it.
35:18More cream?
35:19No, no.
35:19Just let it do its name for a second.
35:21A little slow.
35:24No more.
35:25More?
35:25For my strawberry whip, I need to blend up my freeze-dried strawberries.
35:30Pull back.
35:31Stop.
35:31Take it out.
35:32The whipped cream's looking whippy.
35:34Let's try this.
35:35It's actually like a mild sweetness.
35:37Beautiful.
35:38We've got to do our rhubarb.
35:40Slivers.
35:41Yes, we've got to do that.
35:42I'm going to execute with my mantra.
35:45Reza, you are the most light-handed human being on planet Earth.
35:49You were never heavy-handed.
35:51You're known as a light-handed human.
35:53People call me light-handed Reza.
35:56Five minutes.
35:57All right, let's make as many quenelles as we can.
35:59Quenelling is incredibly hard.
36:02No, I don't know why you're twirling it.
36:03Bring it back.
36:04Stop putting more on there.
36:05Okay.
36:06This last plating is critical.
36:08Turn it onto itself by scraping against the bowl.
36:10This way.
36:11Sure, that works.
36:12You know what they say, for every 400 quenelles, there's four go ones.
36:17Perfect.
36:18Go.
36:18Put it on there.
36:19Five.
36:20Four.
36:21Three.
36:22Two.
36:23One.
36:24You're done.
36:28I push myself.
36:29I challenge myself.
36:31And I'm really proud of what I've accomplished here.
36:34This is very stressful, but once it goes out, it's out of my hands.
36:38It's anyone's competition at this point.
36:44All right, let's do desserts.
36:46Dessert X.
36:48We have a chilled strawberry rhubarb soup with mascarpone and pink peppercorns.
36:53The fragrance coming off of this.
36:55Smell the strawberries.
36:56You smell that mint and that little twist of rhubarb on top.
36:59So charming and playful.
37:01Strawberry fields, man.
37:02Yeah.
37:03This is just pure essence of strawberry.
37:05It's actually really, really nice.
37:06And it's not overwhelmingly sweet.
37:08There's balance here.
37:09Wow.
37:10It is really, really nice.
37:11I was not expecting that.
37:12I have one criticism.
37:14My cream's over whipped.
37:15Let's move on to dessert Y.
37:17We have a spumoni creme brulee with a ganache bottom, pistachio custard, and strawberry whip.
37:24I don't think that the brulee on the top is quite successful.
37:26It's not crunchy.
37:27But like, the creme brulee itself is very silky, so it's executed really beautifully.
37:32This pistachio cream is absolutely spot on.
37:35Pistachio flavor really comes through strongly.
37:37But I'd like to see a fruit component or something with some acidity or some brightness.
37:42So we had two very different menus here.
37:44There was a level of professionalism that I was seeing through all those dishes that you wouldn't normally see in
37:50America's worst cooks.
37:51Very tough decision.
37:52But I think I know which one of the meals I'll order again.
37:55Do you?
37:55Absolutely.
37:56For sure.
38:02All right, judges, I hope you enjoyed your meals.
38:05I think it's time that you have met the two celebrities that cooked for you today.
38:09This is Reza, who prepared meal X.
38:11This is Beverly.
38:13She made dish Y.
38:14I think it's incredible that the two of you were once considered the worst cooks in America.
38:19I can confidently say that that is no longer true.
38:23All right, so let's start with the appetizer course.
38:25Appetizer X.
38:26That beautiful sea bream tartare with that cucumber consomme.
38:30The acidity, the flavor of that was incredible.
38:33So much technique that went into it.
38:35It was full of nuance.
38:36The way that you cut the vegetables is really highly skilled.
38:39However, I felt like there was a little bit of lack of texture.
38:43But overall, the dish was amazing.
38:45Thank you, chef.
38:46Appetizer Y.
38:48Those grilled prawns El Pastor with that beautiful salsa and that avocado puree.
38:53I really love the flavors of your dish.
38:55The acidity of that salsa with the pineapple and the pomegranate was wonderful.
38:59But we missed salt.
39:01Let's move on to the entree course.
39:04Entree X, the seafood curry.
39:06There was texture.
39:07There was flavors that literally danced on our tongues.
39:11It was incredibly balanced.
39:13Great job.
39:13However, I felt like there was a little bit of lack of vegetables and texture.
39:18Dish Y.
39:19The wagyu pastrami with the cheese foam.
39:21We loved the idea and the vision.
39:23The dish was wonderfully executed.
39:26It was fatty.
39:27It was rich.
39:27There was some acidity that balanced it out.
39:29There were so many different textures.
39:31However, it lacked a little bit of a cohesiveness that really brought the dish together.
39:35Let's move on to the dessert course.
39:38Dessert X, the chilled strawberry rhubarb soup.
39:41It was absolutely incredible.
39:43Extremely well executed.
39:45There was thoughtfulness that was put into your dish.
39:47Your cream was a little bit over whipped, but otherwise it was a gorgeous dish.
39:52Dessert Y, the spumoni creme brulee with a dark bitter chocolate ganache and the strawberry whip on top.
39:59The dish was executed really beautifully.
40:01I caught myself thinking, there's no way this is a worse cook.
40:05The creme brulee was velvety, silky, perfectly cooked.
40:08The brulee wasn't quite there.
40:10We missed that little bit of crack of the caramelization on the top.
40:15This was a very tough decision for us to make.
40:20Unfortunately, there can only be one winner.
40:24And the winner is...
40:30Reza.
40:33Good job, Reza.
40:34What? Oh, my God!
40:37I did it? I won? I won the competition!
40:41All right, Reza. Not only did you win the competition...
40:45Yes!
40:47But you are taking home $25,000 for the charity of your choice.
40:53Oh, my God.
40:53Tell us who you're representing.
40:54The City of Hope, which is a cancer hospital and research center.
40:58And they believe that every human deserves really impeccable healthcare.
41:04I have a lot of people in my life that have been impacted by cancer.
41:09So, I am so grateful that City of Hope gets to receive this $25,000 and continue the great work
41:16that they do.
41:17Good stuff.
41:18Hats off to both of y'all.
41:21I am walking out of here with my head held high.
41:23I have learned so much.
41:26I'm excited to make my family incredible meals and share this love of cooking with them.
41:31You also, Beverly, are not going home empty-handed.
41:34You are taking home $2,500 for the charity of your choice.
41:38What organization have you been playing for?
41:40I am playing for Alliance of Moms, which helps support the young women in foster care who find themselves pregnant.
41:47Moms helping moms.
41:48Amen.
41:51I cannot wait to share this news with my husband and cook for him.
41:59I am so honored to, like, bring this home for you.
42:03Oh, no.
42:03For you.
42:04For you.
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