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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 ten culinary
00:16commandments master them and you win one million dollars brought to you by our official cleanup
00:23partners Don power wash last time on America's Culinary Cup mother sauce three of you are safe
00:38and we'll get an advantage in the next commandment these four chefs are gonna have to cook again in
00:44the final round I hate being in seventh place getting eliminated from competition is not my
00:48plan right now Melina you've served your final dish putting the sauces bed throw them in the
00:55garbage everything is dry from now on oh nightshade cruciferous roots the wheels are turning
01:19I know average American eats 120 pounds of potatoes a year oh yeah there's three there's three groups
01:28we've almost gotten to the halfway point I am that much closer to a million dollars there's like
01:34security for my family for the rest of our lives this is really starting to feel real now
01:47hello hello chef hello the nine of you have gone through a lot to be here and you should feel
01:53really proud congratulations on making it this far especially because after today there'll only be eight
02:01of you standing here in this kitchen there's only nine of us left and last week I was hoping to
02:08do better
02:08on the sauce commandment going into this week I have a bit of chip on my shoulder and I definitely
02:12want that money I'm sure that you've all gathered by this beautiful Whole Foods Market Stand that today's
02:21culinary commandment is mastery of vegetables and you know how much I love eggplant I love cooking with
02:32vegetables I'm from California like if you want to be a chef you better not cook a vegetable in order
02:38to
02:38prove your mastery of vegetables you'll have to create a three course cohesive meal consisting of an
02:46appetizer a main course and yes a dessert featuring only vegetables no you didn't have a broccoli ice cream
02:58recipe did not I love it I mean vegetables and desserts like it's my jam all right not mine
03:10now each course must feature vegetables from one of the three vegetable categories over there either root
03:19cruciferous or nightshade that means if you use root vegetables for your appetizers you can't use them
03:27again for dessert wait a second some of my favorite things to cook with are like onions garlic but
03:32they're all in the root vegetable section it's gonna be a challenge if you don't have those ingredients
03:38every time Deanna Beverly and Matt you were the winners of the last commandment the three of you stay
03:45right there everyone else please move to the side for this challenge you'll be cooking in teams of three
03:53and since you all dominated the last commandment each of you will get to pick your teams
03:59schoolyard style I feel great about picking my team at least you have some sense of control Deanna you finished
04:07first so you get first pick
04:10I hate choosing who are you thinking about my kids always ask me which one do you love more and
04:17I'm
04:17always like don't make me choose so hard Deanna my feet are killing me just yeah I think I'm gonna
04:27go with
04:28Buddha cuz seems very confident about he does talk a bit confident a lot of times and look where I
04:34ended up
04:37All right Beverly you came in second who will be your first pick Kara she kicks ass all right Kara
04:46Matt who's it gonna be
04:49Let's go with Katie
04:52all right Deanna you've got Keith Chris and Emily I'm gonna go with Chris cuz he loves vegetables as
05:01well Beverly who's it gonna be Keith the man knows flavor he is bringing it a hundred percent like he
05:10is
05:10solid
05:11found a home
05:17It sucks they chose me last but I want to show the other chefs that not picking me is like
05:23a dumb mistake
05:24Chefs you'll have three hours to serve your three-course meal after all three courses have been served
05:31one team will be victorious and the team with the lowest score will face off in a sudden-death cook
05:38-off where the loser goes home
05:40Oh and chefs one last thing you'll be cooking for a little dinner party. I'm having I've invited six of
05:47my friends to join us
05:49between them they have multiple James Beard Awards and four Michelin stars exactly they'll also be judging and scoring your
05:56dishes so chefs
05:57Please make us look good
06:00My mind starts spinning thinking about all the great chefs who are big on vegetable cookery
06:06Definitely a little nervous as to who I'm gonna be cooking for our guests are arriving soon
06:10So you better get going because your time starts now
06:15Gentlemen, please join me in the dining room
06:17Okay
06:18So vegan or vegan?
06:21I think it doesn't matter
06:22Here's how the challenge breaks down the green red and gray teams have three hours to serve their full meal
06:29One chef per team is responsible for each course
06:33You choose whatever you feel strongest with
06:35Appetizers must be served at one hour
06:38I was thinking I have a cabbage idea so it's kind of like a first course
06:42Mains at two hours
06:44So I was thinking for the second course kind of simple just a broccoli steak
06:48And dessert when time is up
06:50Are you gonna be able to do dessert with cruciferous?
06:53Yeah
06:53One hour to appetizer
06:55And as always teams are scored on taste, creativity, presentation, and mastery of the commandment
07:02Earning a possible 20 points from each of the nine judges
07:07Bev
07:08Yes
07:09I got nightshades for my appetizer
07:11I am doing mirin and miso glazed eggplant
07:14With fried okra, cherry tomatoes tossed in black vinegar glaze
07:19Perfect, we're on the same page
07:20For my team, I'm in charge of the appetizer
07:24Beverly's in charge of the main course
07:25And Kara's in charge of the dessert
07:27Try to make a few extra so we can taste them, okay?
07:30For me, Chef Beverly's the captain
07:32Even though I know my life is on the line too
07:34We have a better chance of following one person lead than us clawing over each other
07:40For the pickled veg, I'm cutting them this way, you want them smaller?
07:43I think this is a little big because
07:44Think about it in your mouth
07:45That's great, no problem
07:45Okay
07:47In half, I think
07:48I'm making a grilled cabbage that's marinated in sauerkraut
07:52Cabbage can take a while to cook
07:53It is a little bit risky as an app
07:55But that's why I also got Napa cabbage
07:57Which is more leafy, so I think it's gonna cook faster
08:01While I'm working on my app, Matt is taking the entree
08:03And then Katie is doing dessert
08:05You wanna try this?
08:06Oh, ready?
08:06For the marinade, yeah
08:08It's good
08:09Yeah
08:09I am very impressed and surprised that Matt is not my way or the highway
08:14He's letting us show what our strengths are and trying to let us shine
08:17You guys need your ovens?
08:18Should I go in? Which one?
08:19No, you can go in mine
08:20Okay
08:20Like, I'm not even stressed right now
08:24Chef, that's how y'all doing
08:28I'm a bit hot today, I must admit
08:30I always feel like I need more time
08:33I'm first course, Chris is doing second course
08:36Then Buddha's making the dessert
08:37I'm gonna do a tomato aguachile
08:41Aguachile is pepper water
08:42So I have green bell pepper
08:44Shishito
08:45To make it, like, vibrant green
08:49Do you know if there's any agave syrup over there?
08:51Agave? I'll go look
08:53Hello!
08:55Welcome!
08:57From the conception of this competition, I've dreamt of this moment
09:02These are my friends
09:03This is Tim Flores, Michelin-starred chef, based in Chicago
09:08And his partner in crime, Jeanne Kwan, queen of pastry
09:12From New York's Michelin-starred Resdora, it's Stefano Secchi
09:16He loves his hair products
09:18Then you have Suzette Gresham, chef-owner of a two-Michelin-starred restaurant
09:23Home to her iconic vegetable tasting menu
09:26Here's J.J. Johnson
09:27James Beard award-winning author and fellow champagne enthusiast
09:32Last but not least, New York Times food writer, Priya Krishna
09:36She borrowed those earrings in 2012 and never gave them back to me
09:41Cheers!
09:47Did I just get my face pink?
09:50No, you're good
09:53How does everyone feel about eating vegetarian?
09:56We, I feel like both of us grew up vegetarian
09:58We did
09:58Yeah
09:58I'm actually thankful
10:00Our first commandment was on butchery
10:03In the sun
10:0316 dishes
10:0416 dishes?
10:05Like a lot of meat
10:06Try this, Chris
10:08Cauliflower, ice cream base
10:10Perfect
10:11Morning, chef
10:13Matt, can I get a second opinion on my cabbages here?
10:17Absolutely
10:17Maybe go a touch longer
10:19Touch longer?
10:19Yeah
10:2010 minutes to appetizers, guys
10:2210 minutes hurt
10:23Holy
10:23Diana, do you need help with anything?
10:26Yeah, I'm gonna need help juicing peppers
10:28Okay
10:2810 minutes left
10:29I only have one finished component to my dish
10:33I haven't finished my aguachile
10:36Everything just caught up to me
10:38I just really underestimated time
10:41I'm like not in a good place
10:53Just give me a job, what do you need?
10:55Diana's in the weeds
10:56Everyone's starting to have all their plates finished
10:59We haven't even started
11:00I knew I shouldn't have pureed this
11:02Okay
11:02Is there anything that I could do to make this dark green?
11:05I got a vacuum sealant
11:06Okay, vacuum sealant
11:07I need to jump on and try and get components on the plate
11:10I don't want to go home to someone else's doing
11:13I need tomatoes
11:14How wide?
11:14Like this, let me see
11:16Got it
11:21You know, I feel like this is so delicate, too
11:24I wonder if we could just drizzle it
11:27Drizzle over it
11:27There we go
11:30We're doing a long plating in this dish
11:33I think some of the cabbage was just a little too raw
11:37We try to cut around it
11:38But at this point, I can't do too much about it
11:41Is this good? Like this?
11:43Yeah, yeah
11:43Like, yeah, I was imagining that
11:46All right, Diana, let's start plating
11:47Now we're just getting to a point of like
11:49We can't make it perfect
11:50But we need to get everything on there
11:52So we can be judged for something
11:53But we have no idea who's gonna be in that room
11:56It is nerve-wracking
11:58That's too much, way too much, way too much
12:00Too much, okay
12:07All right
12:08All right
12:08Good job
12:09All right, yeah, of course
12:10I'm definitely disheartened with myself
12:13The dish just looks really, really rushed
12:16That was hectic
12:18Yep
12:23I walk in, the first person I recognize is Priya
12:25And I'm really worried
12:26Because she's a really, really big deal
12:28She knows food
12:29I kept myself from falling to my knees
12:32At the judges' table
12:33This is an amazing group
12:35Chef JJ
12:35He's a great chef
12:37We know each other pretty good
12:39You never wanna put something up in front of your colleagues that
12:43That just doesn't hit
12:45Deanna
12:46What vegetable group did you use in your dish?
12:49Nightshade
12:49So I'm starting here with tomato aguachile
12:53Really simple, lightly dressed
12:54JJ, what do you think?
12:56Overall, it was a really good dish
12:57I've never had it this way before
12:59For me, where this dish was lacking
13:01Was actually the tomato
13:03I felt like the tomatoes needed a touch of acid
13:06And definitely a pinch of finishing salt
13:08Also, Gianna, I think just cutting the tomatoes differently
13:12Would have made this a more cohesive dish
13:15You'd have had that perfect bite
13:16But it's super tasty
13:18It's super tasty
13:18Super tasty
13:19Thank you
13:20Please go to the chocolate next
13:23That's Emily's team
13:24Hi
13:26Tell us the title of your dish
13:28Grilled Napa cabbage, tahini sauce, and caramelized nuts
13:31And the family of vegetable you have here is obviously
13:35I can't say it, but it's like Confucius or
13:37Cruciferous
13:39Cruciferous
13:40Cruciferous
13:41Cruciferous
13:42Cruciferous
13:42Good job
13:43So embarrassed
13:44I am sweating right now
13:46That tahini was great
13:48It's rich, nutty, and slightly bitter
13:51And I would have liked to have more of it
13:54I think I probably could have used more of a cook on cabbage
13:58When you grill or cook cabbage
14:00It sort of like becomes like really silken and wonderful
14:03With these beautiful crisp edges
14:04Now I would have to agree with Priya here
14:06I would have maybe liked to see maybe the cabbage cut
14:09A little bit differently
14:10Maybe a wedge
14:11Get some nice caramelization to it
14:14We can move on to Keith's dish
14:16What did you make for us?
14:18I made miso-glazed eggplant with tomato salad
14:21And your category of vegetable is?
14:23Nightshade
14:23This okra?
14:25Fried okra
14:26I had to bring it home just a little bit
14:28I don't like okra
14:29Really?
14:29Oh my gosh
14:30I don't like okra, but this okra right here
14:33Is good
14:34I have to say, JJ, don't make me holler at you later
14:37I think okra's a very underutilized ingredient
14:40Playing with that soft, luscious eggplant was really good
14:45The actual frying of the egg tent was a surprise
14:47And the egg tent flavor was intensified
14:49All these dishes were delicious
14:51They were different
14:53Now get back in the kitchen
14:54Time to get back on those mains
14:57Let's go
14:58Good job guys
14:59Chef, what you need?
15:00Ok
15:00Who's in there?
15:01Everybody
15:02Who are they?
15:03JJ, Jeannie, and Tim from Kasama, Chicago, Priya
15:07It's going to be very scary to see Priya
15:10My general manager didn't know who the hell Priya was
15:13And Priya came down for a kitchen tour
15:15And I myself
15:17Her palate's insane
15:18How'd it go?
15:19I mean
15:20I'm not sure
15:21I don't really want to tell them what the judges said
15:24Because I don't think that I'm going to be the top one here
15:37Hey guys, I don't want to break your vibe
15:39I know you're working hard
15:41The food's been fantastic
15:42But I thought you might like to see the scores from the first course
15:46Oh my god
15:48Let's see how you did
15:53I didn't realize they were going to be able to reveal the scores to us throughout the cook
15:56Let's just cross our fingers and hope we nailed this one
15:59Yes!
16:00Wow!
16:01Green team
16:02Green team
16:04Congratulations, you took the first course by leaps and bounds
16:08Yes!
16:09Yes, yes, yes, yes
16:10The rest of you got to hustle
16:11Yeah
16:12It sets the tone
16:13Like
16:15They can't tell me right now
16:17Sorry guys
16:19We have a lot to overcome
16:22Keith scored a 168
16:24We have 103
16:26That is a 65 point swing
16:29Now this has to be the dish of my life
16:32I'm good here, you want to jump in with Katie?
16:35Eggplant's going to be my show
16:36And we're kind of using the eggplant as kind of like fish
16:38Really making sure that we respect the vegetable just as much as we do a piece of protein
16:43For the main, I am making a potato-scaled eggplant
16:47Kind of replicating classical potato-scaled fish, if you will
16:51Specifically, Paul Pocuse's potato-scaled fish dish
16:54I'm running to get something from the pantry
16:56Anybody need anything?
16:57I'm good right now
16:58I think those technical elements are going to pay off
17:03To make up for some lost points
17:05Because we're already in third
17:06We need at least second
17:07Hopefully the judges agree
17:09I'm working on the main course
17:11So I'm doing carrots and beets
17:14We're going to treat the beet like a steak
17:16And carrots like a side
17:18Honestly, I'm very stressed
17:20Because I've got to try to get a banger
17:21Because I know I'm going against Matt and Bev
17:24Who have done exceptionally well throughout the competition
17:26So I'm going to do what I do best
17:28Chef, it's a lebna
17:29A little bit of saffron
17:30Whipped beets
17:31Olive oil
17:32I've been cooking Middle Eastern food
17:34For the last 10 plus years
17:36Particularly at my restaurant, June
17:38I run with my now business partner Najmiyeh
17:41It's an upscale Persian Middle Eastern restaurant
17:44Drawn from my travels
17:46When I was in Morocco and then Tunisia
17:48And then Lebanon
17:48Eating dishes in people's homes
17:51Learning from matriarchs and families
17:53To have all that to lean on
17:56Gives me a little bit of a leg up
17:57In this competition
17:59A little lemon, no?
18:00Yeah, that's what I was thinking
18:01I wasn't sure how acidic you want that
18:03Bit more zing
18:04Other than that, it's good though?
18:05Yep
18:12I'm working on the main course
18:13Broccoli and butter
18:14I'm just going to sear it
18:16Finish it with butter
18:17Kind of like a steak
18:18Okay
18:19I am feeling there is a little risk factor
18:22To just going with the broccoli
18:23Because it's the simplest thing to do
18:25But honestly, like butter and broccoli
18:27Just rocks my boat
18:28Now we need a salt
18:29My kids would love this
18:32They're my number one inspiration
18:33They keep me going
18:34But the past 14 years
18:36I've been like head down
18:37Running these businesses
18:39Being mom
18:39We're making kimchi
18:40I have a little bit of
18:42Imposter syndrome
18:42Like I don't deserve to be here
18:44Amongst these amazing chefs
18:46But like lately
18:47I've been transforming
18:49This competition
18:50Has been bringing the best part of me
18:52Out
18:53Broccoli and butter, baby
18:57One minute to service
18:59I hope you're hungry
19:02Always
19:02Matt, you good?
19:03I'm good until I'm not
19:05This is just to get another big score
19:07What else is going on here?
19:09Finishing salt, a little bit of lemon zest
19:10Last one
19:14Looks beautiful
19:15You're going to kill it
19:16Thank you
19:16Okay?
19:17Okay
19:17What do you think?
19:19Good
19:19Chris's dish definitely got some
19:22Really amazing flavors
19:23But I need him to get a high score
19:25We're in second place
19:26The great team's down by 10 points
19:28So let's try and keep him down
19:29Hello chefs
19:30Hello
19:31Hello
19:32Oh my god
19:34Jeannie and Tim
19:36Oh, these are special
19:38Yay!
19:39Hometown Chicago
19:40Was so happy to see them
19:41Hopefully I have some kind of
19:43Hometown advantage
19:44Oh hey
19:45Hey
19:45Hey
19:45Hey
19:46Hey
19:46Oh my god
19:47JJ Johnson
19:49Beverly knew them all
19:52Oh hey
19:53Oh
19:53Got some friends?
19:54Yes
19:54Well they're not your friends right now
19:56No they're not
19:58I'm like nervous
20:01Chris, tell us what your team made
20:03So you have
20:04Root vegetables
20:05Roasted beets
20:06And carrots
20:07And then you have
20:08Peanut duca
20:09And beet borani
20:10I wish you had committed to one
20:12And I wish you had committed to the carrot
20:14Because I think the carrot
20:15Is the far more interesting dish
20:17Thank you
20:18The carrot
20:19Time and time again
20:20I want to go back to
20:21The beet
20:21I can do without
20:22The carrot
20:23I agree with everyone
20:23The carrot's great
20:24There's a candy-like sweetness
20:26With some herbal notes
20:27I just wanted a little bit more
20:29Of that creamy sauce
20:30Thank you
20:31Understood
20:32Damn this is not
20:34This is not good
20:35Matt
20:35Which vegetable family
20:37Did you use?
20:38This is Nightshade
20:38I have a
20:40Potato scaled eggplant
20:42Underneath that
20:43Is vegetable jus
20:45If you will
20:45So I wanted to treat
20:47The eggplant
20:48Like a piece of fish
20:49Essentially
20:51Technique-wise
20:52Best dish that we've seen so far
20:53Brune wall is perfect
20:54It was beautiful
20:55It tasted delicious
20:57It really did
20:58Wake up my palate
20:59Um
21:01It just is a little bit
21:02Chef-y for me
21:03It's a little bit of a
21:04Fussy dish
21:07Okay
21:08I mean
21:09You know
21:09It's
21:10Yeah, everybody has an opinion
21:11I get it
21:12Myself
21:13I'm still trying to figure out
21:14Like, you know
21:15How far do I want to take
21:17Some of these techniques
21:18But it's fun
21:19Get a little chef-y with it
21:21Beverly, tell us about your dish
21:23Um
21:24I'm calling this
21:25Broccoli and butter
21:26Cause every night
21:27I cook broccoli and butter
21:28Just for my kids
21:29I treated it
21:30Kinda like a steak
21:31And just a little
21:32Nori powder on top
21:34So Beverly
21:35Am I correct
21:37In understanding
21:37That basically
21:38The only vegetable
21:39On this dish
21:39With the exception of the
21:40Nori
21:41Is broccoli
21:42Yes
21:44Well done
21:45Thank you
21:46When you hard sear broccoli
21:47Like a steak
21:47It becomes something
21:48Entirely different
21:50It's nutty
21:50And it's smoky
21:51And I love it
21:52I think it was really bold
21:53That you chose to
21:55Exemplify one vegetable
21:56The char on top
21:58Is crispy, caramelized
21:59And carries the broccoli
22:00To another level
22:01I love what you did
22:02With the puree
22:03It felt rich
22:04Aerated
22:06Creamy
22:06The purees
22:07Are really beautiful
22:08And fluffy
22:09Like what you look for, right?
22:10And not super heavy
22:11But more acidity
22:12Would have been great
22:13But it's
22:14It is a nice dish
22:15Three really strong entrees
22:17Beautiful flavors
22:18Excellent sauce work
22:20Now get back in there
22:21And let's finish up the desserts
22:22Thank you
22:23Thank you
22:25The quality of the spices
22:27In this pantry
22:27Is awesome
22:28This is like
22:29Did you think
22:30There was gonna be
22:31Anything left?
22:33Yeah
22:33That's good
22:35Now it's back to work
22:36How'd it go?
22:38Good
22:38Good? Good
22:39One person said
22:40I needed just like
22:40A touch more acid
22:41I think they liked it though
22:43This round is gonna be
22:44Very tight
22:44I mean I'm bummed
22:46About the judges feedback
22:47If I didn't do well
22:48I'll definitely put some pressure
22:49On Buddha's dessert
22:50Whew
22:51Anything could happen
22:52At this point
22:53Oh
22:58How many minutes?
23:0045?
23:0045
23:0145 they said?
23:02This
23:03Cauliflower crème patissier
23:05Oh yeah
23:11Uh oh
23:13The tension is very intense
23:15In here
23:16I bet you guys wanna know your scores
23:18Yes
23:20For the main courses
23:28Wow
23:29Green team
23:30You killed it
23:31Beverly your broccoli dish
23:32One
23:33Oh yeah
23:34You are dominating this
23:36With 326 points
23:39That is a blowout
23:41Damn
23:41I was a little shocked
23:43To see the 122
23:45It was a little lower
23:45Than I was thinking
23:46I mean it doesn't feel good
23:47To be in third place
23:48But it's also partially
23:49Deanna's dish
23:50Grey team
23:51Matt, Katie and Emily
23:52Great job in moving
23:54From third place
23:55To second place
23:58And now it'll all be down
24:00To your desserts
24:01Good luck to all teams
24:03But especially
24:04Grey and red
24:07A lot is riding on Buddha's dessert
24:09Like safe or not safe
24:10Basically
24:14To be honest
24:15The cruciferous
24:15Is probably the hardest one
24:16To make a dessert out of
24:17But cauliflower
24:18Tastes very vanilla-like
24:20So I'm making it
24:21Cauliflower ice cream
24:22And pairing that with date cake
24:24Which I'm gonna finish off
24:26With a caramel
24:27How we feel
24:28About all the things
24:29Let's taste this
24:31For my dish
24:32I'm making a beetroot parfait
24:34So it's beet granita
24:36And sweet yogurt
24:37Here, I'll just give you a bite
24:39We're only 19 points
24:40Ahead of the red team
24:41My dessert has to be perfect
24:44I think it needs to be
24:45A little bit sweeter
24:45I don't
24:46I firmly disagree
24:48If we lose this next round
24:50I'm going up against
24:51Katie and Matt
24:52I'm really hoping
24:53She knows what she's doing
24:55Would you want to freeze
24:57That granita?
24:58Yeah
24:59But look what I was doing
25:00On the bottom
25:00And then like set it inside
25:02So it freezes it
25:02From the outside
25:03You know?
25:06Working
25:08I can't believe
25:08I'm making these
25:09They're from a dish
25:10I literally had like
25:11On the border of Thailand
25:12And Burma
25:13It's from a Burmese street stall
25:15And it was a ground up
25:17Peanut, garlic, and onion
25:18Most people don't put
25:19Shallots and garlic
25:21Into their desserts
25:22I know it's a risk
25:23But they have a lot
25:24Of natural sugar in them
25:25And good
25:26And chill
25:27I don't know how
25:28The judges are gonna receive it
25:29One of those dishes
25:30That's gonna make people think
25:34Okay, cauliflower
25:35It's all up to you, cauliflower
25:38Well, we over-froze the granita
25:40Oh, we just scrape it
25:41It won't scrape
25:42It is so rock-solid
25:45That you can't get it out of the container
25:48Or possibly scrape it with a fork
25:52It is a solid block
25:54So I need to figure out
25:56How to fix it
25:57Shove
25:57Get the Robocoup out
25:58So we can just pulverize it
26:00Real quick
26:00Great call
26:00Matt has the genius idea
26:02To throw it in the Robocoup
26:04One minute
26:08Meanwhile, I'm grabbing the meringue
26:10To put on
26:11And it is going soft
26:13Let's go with more herbs
26:15Please
26:15Switch
26:16Switch
26:17Don't make it too gritty
26:18Just get them on
26:21Hands up
26:23We're not in a good spot
26:24We are in third place
26:26All that matters now
26:27Is that my dessert
26:28Beats the grey team's dessert
26:30By 19 points
26:31Katie
26:32Yes
26:32Tell us about your dessert, please
26:34Um, the name of it is
26:36Roots and Yogurt Parfait
26:37Made a granita
26:38Out of the beet juice
26:39Poached turnips
26:41And there's a sweet yogurt mousse
26:42Katie, I was expecting this to taste
26:45A lot more savory, I think, than it did
26:47And so I really appreciated
26:49How refreshing it was
26:51It was really good
26:52Earthy, citrusy, creamy
26:55That being said
26:56As it sort of began to melt
26:59There was a point at which
27:00The individual components weren't staying out
27:02And saying pay attention to me
27:03Just as much
27:04Thank you
27:05Buddha, tell us about your cheese dessert
27:07It's, uh, based on cauliflower
27:09Brown butter
27:10On top of that
27:11It's a date and hazelnut cake
27:12And cauliflower ice cream
27:14That's cauliflower ice cream?
27:16That's cauliflower and vanilla
27:17You sure?
27:17Yeah
27:19That was
27:20I kept going
27:20I'm still going back
27:21There's nothing there
27:22Yeah, that's a good sign
27:23It's like sticky toffee pudding
27:25Vibes in the best way
27:26Yeah
27:26Thank you
27:27Just give me a little bit of salt
27:29And I'm happy
27:30I'll take that
27:31I feel very confident
27:32But hopefully this translates into the score
27:35So we don't have to compete again
27:36Kara, tell us about your dessert, please
27:39Uh, it's from the Roots family
27:40And I called it On the Border Saku
27:42It's filled with caramelized onions
27:45And garlic and peanuts
27:46It's wrapped in a tapioca pearl exterior
27:49And then it has a turmeric and ginger coconut broth
27:52I know these flavors
27:54But I've never had this in a dessert form before
27:57This is not only the most interesting dessert of the day
28:00It's one of the most interesting desserts that I've ever had in my life
28:03Is it a good or a bad thing that you find it interesting?
28:07No, it's a great thing, I love it
28:08I mean, it's delicious
28:10This is a dessert course, right?
28:12It's meant to be sweet
28:13It's meant to be sweet
28:14I think you could have been a little bit more generous with the sweet notes
28:20Thank you for all your hard work
28:22Thank you
28:22You can return to the kitchen
28:26See, this is gonna be a tough one
28:27Oh yeah, these are the kind of hairs we split every day
28:30That's amazing
28:32It's very clear Buddha's dessert took the cake
28:35Buddha crushed it
28:36And I'm just hoping, oh gosh
28:38I hope I brought enough points in to keep us in second
28:43I think we got a really good shot
28:44Oh my god
28:45Well, we need like 20 points more
28:57You guys work with me
28:57Chefs, I want to thank you for all your hard work today
29:00You guys did us really proud
29:02Now, let's get to the scores
29:04First place was a clear runaway
29:08Green team
29:09Yes!
29:12Yeah!
29:13Yeah!
29:14Do it!
29:15Yeah!
29:17You guys dominated from the start
29:20Wow!
29:21Okay
29:21From your app all the way to dessert
29:23Thank you
29:23You were in the lead
29:24So congratulations to all three of you
29:27It's one of those situations where you just drop the mic
29:32You walk off
29:34Like, you know, that's what it felt like
29:38We killed it, we slayed it
29:40Red team
29:41Red team and grey team
29:41You guys battled all day
29:45Red team, you were in second after the first round
29:48And then grey team
29:50You fought back with an impressive main course to move into second place
29:55And now, only 19 points separates you both
30:01And it'll all come down to your desserts
30:07Can Buddha's dessert make up the difference?
30:10Or will Katie maintain the lead?
30:13Definitely panicking
30:14I have regrets
30:15And I feel like I could puke right now
30:31Let's see the scores
30:41Damn it
30:43Wow
30:45Buddha, your dessert beat Katie's by 34 points
30:48Red team, you live to see another commandment
30:51Thank you
30:52Good job
30:52Oh my God
30:53So grateful
30:54I felt bad about my aguachile
30:56Buddha saves the day
30:57And we don't have to cook again
31:01Unfortunately, Emily, Katie, Matt, you finished last
31:06And all of you are at risk for elimination
31:09I'm feeling very deflated
31:12I was expecting more points
31:14I put my heart and soul into putting roots on a plate of dessert
31:18The last thing I want to do is go head to head to head against Matt and Emily
31:22I'd also like to thank all of our guests for their astute judgment
31:26Thank you for being here
31:28Thank you very much
31:30Bye
31:31Thank you
31:36Emily, Katie, Matt
31:38To stay in the competition
31:40All you have to do is outcook the chefs standing beside you
31:45In a head-to-head-to-head cook-off
31:49We have to go from teammate to enemies
31:52Very quickly
31:54But there's a million dollars on the line
31:56Which is going to help my family and my career goals
32:00Let's play the game
32:02Now you'll have to prove your mastery over another group of vegetables
32:06In the pantry is a farm stand containing beans, squash, and corn
32:11Referred to as the three sisters
32:14All indigenous staples of the Americas
32:16For this cook-off you'll have one hour to prepare a dish featuring all three sister ingredients
32:23And the chef with our least favorite dish
32:27Will be eliminated
32:29I've never cooked the three sisters in one dish before
32:33I've used each of them individually
32:36How do I make these things go together?
32:39This is it
32:40The only thing that stands between you and defeat
32:43Are your fellow chefs
32:45And a few pieces of squash
32:49Chefs, your time starts now
32:52Good luck
32:57I think this is a super fun challenge
32:59I mean the three sisters on paper sounds kind of limiting but it's not
33:03I just hope we get three different distinct dishes from those three items
33:09And we got here fast
33:10I am absolutely freaking out
33:13Like I have to cook in second round again
33:16I'm hoping my two competitors like up a little bit
33:21Em, what you think you're making right now?
33:23Green bean and corn tartare
33:26And then some shaved patty pan squash on top
33:29Right now I'm working on my green bean portion
33:32That's a lot of time on knife work
33:35Yeah, it's going to be a lot of knife work
33:36Yeah
33:36I know that takes a lot of time but I want to show my daughter that I can do this
33:42She's going to be so excited to watch me and like just be so proud of me
33:46You just have to survive the day
33:48Just trying to get everything done
33:49Time is always a killer
33:51It's starting to smell good already
33:53So many beautiful things out there to work with
33:55Would you be mad if someone made you like a soup?
33:57It would have to be a really damn good soup
33:59Forty minutes chef
34:01Forty
34:03Katie, what are you making?
34:04I'm making a roast molosso
34:07It's like a kind of soupy rice
34:09A rice dish
34:10Corn's going in the sofrito
34:11The beans are going in it
34:13And I'm going to roast that delicata squash
34:17Making soupy rice is a bit of a risk
34:19She's adding a cousin when it should be about the three sisters
34:23Then you have Matt who is more consistent
34:25And he obviously scored quite high in the first one
34:29But I think sometimes that gets in his head a bit
34:31Just thinking about how he's been trained and how things are supposed to be done
34:35That could get you in trouble in a competition like this
34:38I'm just going to cook who I am
34:41Don't want to get too chef-y
34:47So I'm going to make fresh corn grits
34:50Kind of playing off of some of the traditional flavors
34:54Squash is going to be a little bit of the show here
34:56Kind of tie it all in from there
34:57Oh my gosh, they're three totally different directions
35:00I think just flavor profile
35:03I'm leaning towards M
35:05I like the flavor direction she's going
35:08Oh, she's making a tofu sauce?
35:10I think so, yeah
35:13Like a binder
35:15I think it's a little bit grainy
35:16So I think I'm going to just use a little mayo to bind everything
35:22Oh, it's getting close
35:25Katie, what's left in this last 15 minutes?
35:27I'm going to finish cooking my rice
35:29It's like the one thing I may slow it down
35:33Feeling worried about time of the rice cooking?
35:37I know that rice can be the kiss of death
35:41It has to be cooked perfectly
35:44There's a small window before it becomes overcooked
35:49It's fun to be making stuff up as you go
35:51And then serving it to people right away
35:55That's just exactly what we do in the restaurant
35:57I just like make up on the line and then like hand it out to people
36:00This sounds good
36:10I made my fair share of rice dishes
36:12But my rice is about half cooked at this point
36:16I'm going to add more stock and hopefully I'm not going home
36:20Five minutes left chefs
36:25Time is ticking down and I feel like I am second guessing myself
36:29I'm just not feeling super great
36:31I mean, this dish is very like simple
36:33I'm worried that I'm not doing enough
36:38Come on guys, this is your moment
36:41Katie, you happy where your rice is?
36:43This is as good as I got, I'm feeling good
36:45It is what it is at this point
36:48If I was ever going to have a moment of redemption, it would be now
36:5230 seconds, 30 seconds left
36:55I didn't realize how much time the lab started
36:56Time flies when you hang out with me, Michael
36:59You guys are killing it
37:0130 seconds
37:053, 2, 1
37:061
37:071
37:10Great job, chef
37:11Great job, chef
37:11Great job
37:13Good luck chefs
37:15Good luck
37:15I'm feeling incredibly nervous
37:18Both of their dishes look beautiful
37:20Oh, nice
37:21I'm super proud of what I put together
37:24But I don't know how the judges are going to read it
37:28Katie, tell us what you made
37:29I made three sisters a roth melosso
37:33So I made a sofrito of the corn and waxy beans for a little bit of texture
37:38And then finish it with some roasted delicata squash
37:43Katie, I think it was a bold choice to present us with a dish that looked very, very simple
37:48The rice was delicious and had a real depth of flavor, which I appreciate
37:52The corn certainly comes through for me
37:56I do think that your rice can use a bit more seasoning
37:59Okay
38:00I would have liked the corn to play a bigger role
38:05I would have been happy if you had replaced the rice to taste the corn more and the beans more
38:11And get us a lot of natural sweetness to come out
38:15Matt, what did you make for us?
38:17So what you have in front of you is grits, roasted squash, green beans, and salsa matcha vinaigrette
38:24Very simple
38:25Matt, I think you gave us a beautiful dish
38:27Your corn is delightful
38:29It's bright with an earthy undertone
38:32I was happy you brought out so much sweetness from it
38:34Delicious, popcorn's always fun and whimsical
38:37I do appreciate, like, really dark roasted squash
38:40I think that's one of the very best ways to bring out its flavor
38:43I would have appreciated, however, if it was a little bit more cooked
38:46Mine was just a touch underdone
38:50Tell me about your dish, Emily
38:52So it is a three sisters tartare
38:55I did a soy, garlic, shallot, sesame dressing
38:59And then I also shaved some raw patty pan squash on top
39:03I would have liked less of the dressing underneath
39:07For me, I think the dressing was just a little bit too heavy on the sesame oil
39:11And it kind of masked the flavor of both the corn and the squash
39:16All three dishes were delicious
39:18But only two of you will be moving forward tonight
39:23And the chef that had the least successful dish, for me, was Katie
39:33Michael?
39:35For me, the chef that had the least successful dish today was...
39:42Emily
39:45Wiley
39:47For me, the chef that had the least successful dish today...
39:56Was Emily
39:59I'm sorry, Emily
40:01You've served your final dish
40:03It is an honor to be chosen to be here
40:07It sucks, but...
40:09At least I showed my daughter that I did follow my dreams
40:13Let's hang out, Padma
40:14Sure, we're all done
40:17Good luck to you, Emily
40:18Thank you, Chef
40:20When you are amongst all these chefs, you have to step it up more
40:24It's sad, but I'm also, like, so proud of myself
40:26Because it's been, like, an emotional journey
40:31This is not the last of me
40:41I thought for a minute there, it was just one more judge and I was going home
40:46Oh, man, I'm relieved
40:48Yes!
40:49I mean, it was frickin' close
40:52I'll just say that
40:57We're back
41:04We started with 16, and now there's 8
41:10I've had many highs and lows
41:11Admittedly, a lot of lows, but we're down to 8 people and I'm still here
41:15Silver lining all day, every day in this competition
41:19Nice work today, chefs
41:21Thank you
41:22Nice job, guys
41:23This is really starting to feel real now
41:25We've passed the halfway point
41:27I will take everything I've learned from the past weeks and apply it
41:31I'm gonna win this
41:33Look out
41:33Good to meet you
41:35Did we leave you in here?
41:39Say good luck, chefs
41:43That was a nice little one
41:45That was a good one
41:50Next time on America's Culinary Cup
41:52Beautiful
41:53It's kinda creepy over here
41:55I'm feeling a little extra evil
41:58Cast your votes
42:02I have no idea what's gonna happen
42:04Your commandment today is
42:08Desserts
42:08You ever made this dessert before?
42:09Never made it before
42:10I'm in trouble
42:11Are you making puff pastry?
42:12Yeah, I'm jumping off the deep end
42:13I think that's ballsy
42:21Delicious
42:36Well it's great's
42:39It's
42:41too close to it Or you
42:45could use it I'm
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