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00:02I'm Padma Lakshmi and we've scoured the nation to bring together the most elite chefs and the most
00:09renowned 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 last time on America's Culinary Cup mother sauce Diana Beverly Matt
00:36Peters three of you are safe and we'll get an advantage in the next commandment these four
00:42chefs are gonna have to cook again in the final round I hate being in seven place getting eliminated
00:47for competitions not my plan right now Melina you've served your final dish putting sauces
00:54bed throw them in the garbage everything is dry from now on oh nice shade cruciferous roots the
01:17wheels are turning I know average American eats 120 pounds of potatoes a year oh yeah there's three
01:27there's three groups we've almost gotten to the halfway point I am that much closer to a million
01:33dollars there's like security for my family for the rest of our lives this is really starting to feel
01:45real now hello hello chef hello the nine of you have gone through a lot to be here and you
01:53should feel
01:53really proud congratulations on making it this far especially because after today there'll only be eight
02:01eight of you standing here in this kitchen there's only nine of us left and last week I was hoping
02:08to
02:08do better on the sauce commandment going into this week I have a bit of chip on my shoulder and
02:12I
02:12definitely want that money I'm sure that you've all gathered by this beautiful Whole Foods Market
02:19stand that today's culinary commandment is mastery of vegetables and you know how much I love eggplant
02:31I love cooking with vegetables I'm from California like if you want to be a chef you better not cook
02:37a vegetable in order to prove your mastery of vegetables you'll have to create a three course
02:43cohesive meal consisting of an appetizer a main course and yes a dessert featuring only vegetables no
02:56you didn't have a broccoli ice cream recipe did not I love it you love it oh yeah I mean
03:04vegetables and
03:04desserts I it's my jam all right not mine now each course must feature vegetables from one of the three
03:16vegetable categories over there either root cruciferous or nightshade that means if you use root vegetables
03:24for your appetizers you can't use them again for dessert wait a second so my favorite things to cook with
03:30are like onions garlic but they're all in the root vegetable section it's gonna be a challenge if you don't
03:37have
03:37those ingredients every time Deanna Beverly and Matt you were the winners of the last commandment the
03:44three of you stay right there everyone else please move to the side for this challenge you'll be cooking
03:52in teams of three and since you all dominated the last commandment each of you will get to pick your
03:58teams schoolyard style I feel great about picking my team at least you have some sense of control Deanna
04:06you finished first so you get first pick I hate choosing who are you thinking about my kids always
04:14ask me which one do you love more and I'm always like don't make me choose so hard Deanna my
04:21feet are
04:21killing me just I think I'm gonna go with Buddha because seems very confident about he does talk a big
04:31confident confident a lot of times and look where I ended up all right Beverly you came in second
04:40who will be your first pick Kara she kicks ass all right Kara Matt who's it gonna be um let's
04:50go with Katie
04:56uh I'm gonna go with Chris because he loves vegetables as well Beverly who's it gonna be Keith the man
05:06knows
05:07his flavor he is bringing it 100% like he is solid found a home it sucks they chose me
05:19last but I want
05:20to show the other chefs that not picking me is like a dumb mistake chefs you'll have three hours to
05:27serve
05:27your three course meal after all three courses have been served one team will be victorious and the team
05:34with the lowest score will face off in a sudden death cook-off where the loser goes home oh and
05:41chefs
05:41one last thing you'll be cooking for a little dinner party I'm having I've invited six of my friends to
05:48join us between them they have multiple James Beard Awards and four Michelin stars exactly they'll also
05:55be judging and scoring your dishes so chefs please make us look good my mind starts spinning thinking
06:03about all the great chefs who are big on vegetable cookery I'm definitely a little nervous as to who I'm
06:08gonna be cooking for our guests are arriving soon so you better get going because your time starts now
06:15gentlemen please join me in the dining room okay I think it doesn't matter here's how the challenge
06:23breaks down the green red and gray teams have three hours to serve their full meal one chef per team
06:31is
06:31responsible for each course you choose whatever you feel strongest with appetizers must be served at one
06:38hour I was thinking of a cabbage idea so it's kind of like a first course mains at two hours
06:44so I was
06:44thinking for the second course kind of simple just a broccoli steak and dessert when time is up are you
06:50going to be able to do dessert with cruciferous yeah one hour to appetize up and as always teams are
06:57scored
06:57on taste creativity presentation and mastery of the commandment earning a possible 20 points from each of the
07:06nine judges yes I got nice shades for my appetizer I am doing mirin and miso glazed eggplant with fried
07:15okra cherry tomatoes tossed in black vinegar glaze perfect we're on the same page for my team I'm in
07:23charge of the appetizer Beverly's in charge of the main course and Kara's in charge of the dessert try to
07:28make a few extra so we can taste them okay for me chef Beverly's the captain even though I know
07:33my life
07:34was on the line too we have a better chance of following one person lead than us clawing over
07:39each other for the pickle veg I'm cutting them this way you want them smaller I think this is a
07:43little
07:44big okay in half I think I'm making a grilled cabbage that's marinated in sauerkraut cabbage can
07:53take a while to cook it is a little bit risky as an app but that's why I also got
07:57Napa cabbage which is
07:58more leafy so I think it's gonna cook faster while I'm working on my app Matt is taking the entree
08:03and
08:04then Katie is doing dessert you want to try this for the marinade yeah it's good yeah I am very
08:10impressed and surprised that Matt is not my way or the highway he's letting us show what our strengths
08:16are and trying to let us shine you guys need your ovens should I go in which one are you
08:19can go in mine
08:20like I'm not even stressed right now that's how y'all doing I'm a bit hot today I must admit
08:30I always
08:31feel like I need more time I'm first course Chris is doing second course then Buddha is making a
08:37dessert I'm gonna do a tomato agua chile agua chile is pepper water so I have green bell pepper
08:44shishito to make it like vibrant green do you know if there's any agave syrup over there agave I'll
08:52go look from the conception of this competition I've dreamt of this moment these are my friends this is
09:04Tim Flores Michelin-starred chef based in Chicago and his partner in crime Jeannie Kwan queen of pastry
09:12from New York's Michelin-starred Resdora it's Stefano Secchi he loves his hair products then you have
09:19Suzette Gresham chef owner of a two Michelin-starred restaurant home to her iconic vegetable tasting menu
09:26here's JJ Johnson James Beard award-winning author and fellow champagne enthusiast last but not least New York
09:34Times food writer Priya Krishna she borrowed those earrings in 2012 and never gave them back to me
09:41cheers I just get my face pink no you're good how does everyone feel about eating vegetarian we I feel
09:56like both of us grew up vegetarian yeah yeah I'm actually thankful our first commandment was on
10:02butchery in the Sun 16 dishes 16 dishes and a lot of meat try this Chris call it cauliflower ice
10:09cream base perfect money chef man can I get a second opinion on my cabbages here absolutely
10:17maybe got a touch longer that's longer yeah it's 10 minutes to appetize this guys 10 minutes hurt
10:23you know do you need help with anything yeah I'm gonna need help juicing peppers okay 10 minutes
10:29left I only have one finished component to my dish I haven't finished my aguachile everything just caught
10:37up to me I just really underestimated time I'm like not in a good place just give me a job
10:54what do you
10:54need the honors in the weeds everyone's starting to have all their plates finished we haven't even
11:00started I knew I shouldn't have pureed this okay is there anything that I could do to make this dark
11:04green I got a vacuum sealer okay vacuum seal it I need to jump on and try and get components
11:10on the
11:10plate I don't want to go home to someone else's doing I need tomatoes how wide like this let me
11:15see
11:15got it you know I feel like this is so delicate too I wonder if so just drizzle over it
11:27drizzle
11:27over we go we do a long plating this dish I think some of the cabbage was just a little
11:34too raw we try
11:37to cut around it but at this point I can't do too much about it this is good like this
11:43yeah yeah like
11:44yeah I was imagining that all right let's start plating now it's getting to a point of like we
11:49can't make it perfect but we need to get everything on there so we can be judged for something but
11:54we
11:54have no idea who's gonna be in that room it is nerve-wracking that's too much way too much way
11:59too much
12:07all right all right good job yeah yeah of course I'm definitely disheartened with myself the dish
12:14just looks really really rushed that was hectic I walk in the first person I recognize is Priya
12:25and I'm really worried because she's a really really big deal she knows food I kept myself from
12:31falling to my knees at the judges table this is an amazing group chef JJ he's a great chef we
12:37know each
12:37other pretty good you never want to put something up in front of your your colleagues that that just
12:43doesn't hit Deanna what vegetable group did you use in your dish nightshade so I'm starting here
12:51with tomato aguachile really simple lightly dressed JJ what do you think overall it was really good
12:57dish I've never had it this way before for me where this dish was lacking was actually the tomato I
13:03felt
13:04like the tomatoes needed a touch of acid and definitely a pinch of finishing salt also Deanna I
13:10think just cutting the tomatoes differently would have made this a more cohesive dish you'd have had that
13:16perfect bite but it's super tasty it's super tasty super tasty thank you please go to the top
13:22wait next that's Emily's team hi tell us the title of your dish grilled napa cabbage tahini sauce and
13:30caramelized nuts and the family of vegetable you have here is obviously say it but it's like Confucius
13:42yeah so embarrassed I am sweating right now that tahini was great it's rich nutty and slightly
13:50bitter and I would have liked to have have more of it I think I probably could have used more
13:56of a cook
13:57on cabbage when you grill or cook cabbage it sort of like becomes like really silken and wonderful with
14:03these beautiful crisp veggies no I would have to agree with Priya here I would have maybe like to
14:08see maybe the cabbage cut a little bit differently maybe a wedge get some nice caramelization to it
14:14we can move on to Keith's dish what did you make for me so glazed eggplant with tomato salad and
14:21your
14:21category of vegetable is nightshade this okra fried okra I had to bring it home just a little bit I
14:28don't
14:28like okra really oh my gosh I don't like okra but this okra right here is good I have to
14:34say JJ don't
14:35make me holler at you later I think okra is a very underutilized ingredient playing with that soft
14:42delicious eggplant was really good the actual frying of the egg that was a surprise and the egg that
14:48flavor has intensified all these dishes were delicious they were different now get back in
14:54the kitchen time to get back on those mains let's go job guys what you need ok who's in there
15:01everybody
15:02who are they JJ Jeannie and Tim from Kasama Chicago Priya it's going to be very scary to see Priya
15:10my
15:10general manager didn't know who the hell Priya was and Priya came down for a kitchen tour and I myself
15:17her
15:18palates insane how'd it go I mean I'm not sure I don't really want to tell them what the
15:24judges said because 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 I know you're working hard food's been fantastic but I
15:43thought you might like to see the scores from the first course oh my god let'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 wow green green team congratulations you
16:05took the first course by leaps and bounds yes yes yes yes yes the rest of you gotta hustle it
16:12sets the
16:12tone like they can't tell me right now sorry guys we have a lot to to overcome Keith scored a
16:23168 we
16:24have 103 that is a 65 point swing now this has to be the dish of my life I'm good
16:32here you want to
16:33jump in with Katie eggplant's gonna be my show and we're kind of using the eggplant as kind of like
16:38fish
16:38really making sure that we respect the vegetable just as much as we do a piece of protein for the
16:44main I am making a potato scaled eggplant kind of replicating classical potato scaled fish if you
16:51will specifically Paul Pocuse's potato scaled fish dish I'm running to get something from the pantry
16:56anybody need anything I'm good right now I think those technical elements are going to pay off to make
17:03up for some lost points because we're already in third we need at least second hopefully the judges
17:08agree I'm working on the main course so I'm doing carrots and beets we're gonna treat the beat like
17:15a steak and carrots like a side honestly I'm very stressed because I got to try to get a banger
17:21because
17:21I know I'm going against Matt and Bev who have done exceptionally well throughout the competition so
17:27I'm gonna do what I do best chef it's a lebna a little bit of saffron whipped beets olive oil
17:32I've been
17:33cooking Middle Eastern foods for the last 10 plus years particularly at my restaurant June I run with
17:40my now business partner Najmi a it's an upscale Persian Middle Eastern restaurant drawn from my
17:45travels when I was in Morocco and then Tunisia and then Lebanon eating dishes in people's homes
17:51learning from matriarchs of families to have all that to lean on gives me a little bit of a leg
17:57up in
17:58this competition a little lemon no yeah that's what I was thinking I wasn't sure how acidic you
18:03want that bit more thing other than that is good though yep I'm working on the main course broccoli and
18:14butter I'm just gonna sear it finish it with butter like kind of like a steak okay I am feeling
18:20there is a
18:21little risk factor to just going with the broccoli because it's the simplest thing to do but honestly
18:26like butter and broccoli just rocks my boat now we need a salt my kids would love this they're my
18:32number one inspiration they keep me going but the past 14 years I've been like head down running these
18:38businesses being mom we're making kimchi I have a little bit of imposter syndrome like I I don't
18:43deserve to be here amongst these amazing chefs but like lately I've been transforming and this
18:50competition has been bringing the best part of me out broccoli and butter baby one minute to service I
18:59hope you're hungry always good good until I'm not this is just to get another big score what else
19:08needs to go in here because finishing salt little bit of lemon zest that's fine you won't kill it thank
19:16you okay okay what do you think good Chris's dish definitely got some really amazing flavors but I
19:24need him to get a high score we're in second place the great teams down by 10 points so let's
19:29try and
19:29keep him down hey hometown Chicago was so happy to see them hopefully I have some kind of hometown
19:43advantage oh hey hey oh my god JJ Johnson Beverly knew them all oh hey oh got some friends yes
19:54well
19:55they're not your friends right now I'm like nervous Chris tell us what your team made so you have root
20:05vegetables roasted beets and carrots and then you have peanut dukkah and uh bee borani I wish you had
20:12committed to one and I wish you'd committed to the carrot because I think the carrot is the far more
20:16interesting dish thank you the carrot time and time again I want to go back to the beat I can
20:22do without
20:22the carrot I agree with everyone the carrots great there's a candy-like sweetness with some herbal notes
20:27I just wanted a little bit more of that creamy sauce thank you understood damn this is not this is
20:34not
20:35good Matt which vegetable family did you use this is nightshade I have a potato scaled eggplant
20:42underneath that is vegetable jus if you will so I wanted to treat the eggplant like a piece of fish
20:49essentially technique-wise best issue we've seen so far bruno is perfect it was beautiful it tasted
20:56delicious it really did wake up my palate um it just is a little bit chefy for me it's a
21:04little bit of a
21:04fussy dish I mean you know it's yeah everybody has an opinion I get it myself I'm still trying to
21:14figure
21:14out like you know how far do I want to take some of these techniques but it's fun get a
21:20little chefy
21:20with it Beverly tell us about your dish um I'm calling this um broccoli butter because every night I cook
21:27broccoli butter just for my kids I treated it kind of like a steak and just a little nori powder
21:33on top
21:34so Beverly am I correct in understanding that basically the only vegetable on this dish with
21:40the exception of the nori is broccoli yes well done thank you when you hard sear broccoli like a steak
21:47it becomes something entirely different it's nutty and it's smoky and I love it I think it was really
21:53bold that you chose to exemplify one vegetable the char on top is crispy caramelized and carries the
22:00broccoli to another level I love what you did with the puree it felt rich aerated creamy the purees are
22:08really beautiful and fluffy like what you look for right and not super heavy but more acidity would
22:12have been great but it's it is a nice dish three really strong entrees beautiful flavors excellent
22:19sauce work now get back in there let's finish up the desserts thank you the quality of the spices in
22:27this pantry is awesome this is like did you think there was going to be anything less yeah yeah good
22:35now it's back to work yeah how'd it go good good good one person said I needed just like a
22:40touch more
22:41acid I think they liked it though this round is going to be very tight I mean I'm bummed about
22:46the
22:46judges feedback if I didn't do well I'll definitely put some pressure on Buddha's dessert anything could
22:52happen at this point how many minutes 45 45 45 they said this cauliflower creme patissia oh yeah
23:13the tension is very intense in here I bet you guys want to know your scores yes for the main
23:21courses
23:29wow green team you killed it Beverly your broccoli dish one oh yeah you are dominating this
23:36with 326 points that is a blowout damn I was a little shocked to see the 122 was a little
23:45lower
23:45than I was thinking I mean it doesn't feel good to be in third place but it's also partially Deanna's
23:50dish great team Matt Katie and Emily great job in moving from third place to second place and now
23:59it'll all be down to your desserts good luck to all teams but especially gray and red a lot is
24:08writing
24:08on Buddha's dessert like safe or not safe basically to be honest the cruciferous is probably the hardest
24:16one to make a dessert out of but cauliflower tastes very vanilla like so I'm making a cauliflower ice
24:22cream and pairing that with date cake which I'm gonna finish off with a caramel how we feel for my
24:31dish I'm making a beetroot parfait so it's be cranita and sweet yogurt here I'll just give you a bite
24:39we're
24:39only 19 points ahead of the red team my dessert has to be perfect I think it needs to be
24:45a little
24:45bit sweeter I don't I firmly disagree if we lose this next round I'm going up against Katie and Matt
24:52I'm really hoping she knows what she's doing would you want to freeze that granita yeah but look what
25:00I was doing the bottom and then like set it inside so it freezes it from the outside you know
25:04working
25:08people go making these they're from a dish I literally have had like on the border of Thailand
25:12and Burma it's from a Burmese street stall and it was a ground up peanut garlic and onion most people
25:19don't put shallots and garlic into their desserts I know it's a risk but they have a lot of natural
25:25sugar in them good and chill I don't know how the judges are gonna receive it one of those dishes
25:30that's gonna make people think okay cauliflower it's all up to you cauliflower well we over froze the
25:40granita oh we just scrape it it won't scrape it is so rock-solid that you can't get it out
25:47of the
25:47container or possibly scrape it with a fork it is a solid block so I need to figure out how
25:56to fix it
25:57shove get the Robocoup out just so we can just pulverize it real quick Matt has the genius idea to
26:02throw it in the Robocoup one minute
26:08meanwhile I'm grabbing the meringue to put on and it is going soft let's go with more herbs please
26:15switch switch switch don't make it too pretty just get them on
26:21hands up
26:23we're not in a good spot we are in third place all that matters now is that my dessert beats
26:28the gray team's dessert by 19 points
26:31Katie yes tell us about your dessert please um the name of it is roots and yogurt parfait made a
26:38granita out of the beet juice poached turnips and there's a sweet yogurt mousse Katie I was expecting
26:45this to taste a lot more savory I think than it did and so I really appreciated how refreshing it
26:51was
26:51it was really good earthy citrusy creamy that being said as it sort of began to to melt there was
26:59a point
27:00at which the individual components weren't staying out and saying pay attention to me just as much
27:04thank you Buddha tell us about your cheese dessert
27:07it's uh based on cauliflower brown butter on top of that the date and hazelnut cake and cauliflower ice
27:14cream that's cauliflower ice cream are you sure yeah I kept going I'm still going back there's nothing
27:22there that's a good sign it's like sticky toffee pudding vibes in the best way thank you just give
27:28me a little bit of salt and I'm happy I'll take that feel very confident but hopefully this translates
27:34into the score so we don't have to compete again Kara tell us about your dessert please uh it's from
27:39the
27:39roots family and I called it on the border saku it's filled with caramelized onions and garlic and peanuts
27:46it's wrapped in a tapioca pearl exterior and then it has a turmeric and ginger coconut broth I know
27:53these flavors but I've never had this in a dessert form before this is not only the most interesting
27:59dessert of the day it's one of the most interesting desserts that I've ever had in my life is it
28:03a good
28:04or a bad thing that you find it interesting no it's a great thing I love it I mean it's
28:09delicious
28:10this is a dessert course right it's meant to be sweet it's meant to be sweet I think you could
28:15have
28:15been a little bit more generous with the sweet notes thank you for all your hard work you can
28:22return to the kitchen see this is gonna be a tough one oh yeah these are the kind of hairs
28:29we split
28:30every day it's very clear buddha's dessert took the cake buddha crushed it and I'm just hoping oh gosh I
28:39hope I brought enough points in to keep us in second I think we got a really good shot
28:57chefs I want to thank you for all your hard work today you guys did us really proud
29:02now let's get to the scores first place was a clear runaway green team
29:17you guys dominated from the start okay from your app all the way to dessert thank you you were in
29:24the
29:24lead so congratulations to all three of you it's one of those situations where you just drop the mic and
29:32you walk off like you know that that's what it felt like we killed it we slayed red team and
29:41gray team you
29:42guys battled all day red team you were in second after the first round and then gray team you fought
29:51back with an impressive main course to move into second place and 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 or will katie maintain the lead definitely panicking
30:14i have regrets and i feel like i could puke right now
30:31let's see the scores
30:41damn it wow buddha your dessert beat katie's by 34 points
30:49reggie you live to see another commandment thank you good job oh my god so grateful i felt bad about
30:55my aguachile buddha saves the day and we don't have to cook again
31:01and fortunately emily katie matt you finished last and all of you are at risk for elimination i'm
31:10feeling very deflated i was expecting more points i put my heart and soul into putting roots on a plate
31:17of dessert the last thing i want to do is go head to head to head against matt and emily
31:22i'd also like
31:23to thank all of our guests for their astute judgment thank you for being here thank you very much
31:30bye thank you
31:36emily katie matt to stay in the competition all you have to do is out cook the chefs standing beside
31:44you
31:45in a head-to-head-to-head cook-off we have to go from teammate to enemies very quickly but
31:54there's a
31:55million dollars on the line which is going to help my family and and my career goals let's play the
32:00game now you'll have to prove your mastery over another group of vegetables in the pantry is a farm
32:08stand containing beans squash and corn referred to as the three sisters all indigenous staples of the
32:16americas for this cook-off you'll have one hour to prepare a dish featuring all three sister ingredients
32:24and the chef with our least favorite dish will be eliminated i've never cooked the three sisters in
32:32one dish before i've used each of them individually how do i make these things go together this is it
32:40the only
32:41thing that stands between you and defeat are your fellow chefs and a few pieces of squash
32:49chefs your time starts now good luck
32:57i think this is a super fun challenge i mean the three sisters on paper sounds kind of limiting but
33:03it's not i just hope we get three different distinct dishes from those three items and we got here fast
33:11i
33:11am absolutely freaking out like i have to cook in second round again i'm hoping my two competitors
33:18like up a little bit em what you think you're making right now green bean and corn tartare and then
33:26some
33:27shaved patty pan squash on top right now i'm working on my green bean portion that's a lot of time
33:34on
33:34knife work yeah it's gonna be a lot of knife work yeah i know that takes a lot of time
33:38but i want to
33:39show my daughter that i can do this she's gonna be so excited to watch me and like just be
33:45so proud of
33:45me you just have to survive the day just trying to get everything done time is always a killer it's
33:52starting to smell good already so many beautiful things out there to work with would you be mad if
33:56someone made you like a soup it would have to be a really damn good soup 40 minutes chef 40.
34:01heard
34:03katie what are you making i'm making a roof meloso it's like a kind of soupy rice a rice dish
34:10corn's
34:11going in the sofrito the beans are going in it and i'm going to roast that delicata squash making
34:17soupy rice is a bit of a risk she's adding a cousin when it should be about the three sisters
34:23then you have matt who is more consistent and he obviously scored quite high than the first one
34:29but i think sometimes that gets in his head a bit just thinking about how he's been trained and how
34:34things are supposed to be done that could get you in trouble in a competition like this i'm just gonna
34:39cook who i am i don't want to get too chefy
34:47so i'm gonna make uh fresh corn grits kind of playing off of some of the traditional flavors
34:54squash is going to be a little bit of the show here kind of tied all in from there oh
34:58my gosh
34:58they're three totally different directions i think just flavor profile i'm leaning towards m
35:06i like the flavor direction she's going oh she's making a tofu sauce i think so yeah
35:13like a binder i think it's a little bit grainy so i think i'm gonna just use a little mayo
35:19to
35:19bind everything oh it's getting close katie what's left in this last 15 minutes i'm gonna finish
35:28cooking my rice is like the one thing i may slow it down feeling worried about time of the rice
35:36cooking
35:37i know that rice can be the kiss of death it has to be cooked perfectly there's a small window
35:46before
35:46it becomes overcooked it's fun to be making stuff up as you go and then uh and then serving it
35:52to people
35:53right away that's just exactly what we do in the restaurant i just like make up on the line and
35:59then like to hand it out to people it sounds good
36:10made my fair share of rice dishes but my rice is about half cooked at this point
36:16i'm gonna 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 i'm just not feeling super great
36:31i mean this dish is very like simple i'm worried that i'm not doing enough
36:38come on guys it's your moment
36:41hey are you happy where your rice is this is as good as i got i'm feeling good it is
36:46what it is at
36:46this point if i was ever going to have a moment of redemption it would be now
36:5330 seconds 30 seconds left i didn't realize how much time elapsed already time flies when you hang
36:58out with me michael you guys are killing it 30 seconds
37:0430 seconds left i'm feeling incredibly nervous both of their dishes look beautiful oh nice i'm
37:22super proud of what i put together but i don't know how the judges are going to read it katie
37:28tell
37:29us what you made i made three sisters arroz meloso so i made a sofrito of the corn and waxy
37:37beans for a
37:38little bit of texture and then finish it with some roasted delicata squash katie i think it was a bold
37:44choice to present us with a dish that looked very very simple the rice was delicious and had a real
37:50depth of flavor which i appreciate the corn certainly comes through for me i do think that your rice can
37:58use a bit more seasoning okay i would have liked the corn to play a bigger role i would have
38:06been happy if
38:07you had replaced the rice to taste the corn more and the beans more and get us a lot of
38:12natural
38:13sweetness to come out matt what did you make for us so what you have in front of you is
38:18grits roasted
38:20squash green beans and salsa matcha vinaigrette very simple matt i think you gave us a beautiful dish
38:27your corn is delightful it's bright with an earthy undertone it's happy you brought out so much sweetness
38:34from it delicious popcorn's always fun and whimsical i do appreciate like really dark roasted squash i
38:40think that's one of the very best ways to bring out its flavor i would have appreciated however if it
38:45was a little bit more cooked mine was just a touch underdone tell me about your dish emily so it
38:52is a
38:52three sisters tartare i did a soy garlic shallot sesame dressing and then i also shaved some raw patty
39:02pan squash on top i would have liked less of the dressing underneath for me i think the dressing
39:09was just a little bit too heavy on the sesame oil and it kind of masked the flavor of both
39:14the corn
39:14and the squash all three dishes were delicious but only two of you will be moving forward tonight
39:23and the chef that had the least successful dish for me
39:31was katie michael for me the chef that had the least successful dish today was
39:44emily wiley wiley for me the chef that had the least successful dish today
39:56was emily
40:00i'm sorry emily you've served your final dish it is an honor to be chosen to be here
40:07this sucks but at least i showed my daughter that i did follow my dreams let's hang out padma
40:17good luck to you emily thank you chef when you are amongst all these chefs you have to step it
40:23up
40:23more it's sad but i'm also like so proud of myself because 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 oh man i'm
40:47relieved
40:49i mean it was freaking close i'll just say that
40:57you're back
41:04we started with 16 and now there's eight i've had many highs and lows admittedly a lot of lows but
41:13we're down to eight people and i'm still here silver lining all day every day in this competition
41:19nice work today chefs thank you nice job guys this is really starting to feel real
41:25now we've passed the halfway point i will take everything i've learned from the past weeks and
41:30apply it i'm gonna win this look out
41:33good to be here
41:36did we leave you in here say good luck chefs
41:44that was a nice little one that was a good one
41:50next time on america's culinary cup beautiful it's kind of creepy over here i'm feeling a little extra
41:57evil cast your votes i have no idea what's going to happen your commandment today is
42:07desserts you ever made this dessert before never made it before i'm in trouble are you making
42:12puff paper yeah jumping off the deep end i think that's ballsy
42:21delicious
42:42delicious
42:42you
42:42you
42:42you
42:42you
42:43you
42:44you
42:46you
42:46you
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