- 4 hours ago
America's Culinary Cup - Season 1 Episode 5 -
The Roots of Success
The Roots of Success
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00:01I'm Padma Lakshmi and we've scoured the nation to bring together the most elite
00:06chefs and the most renowned judges into the ultimate culinary battleground this
00:12is a test of our ten culinary commandments master them and you win
00:17one million dollars brought to you by our official cleanup partners Don Powerwash
00:26last time on America's Culinary Cup mother sauce
00:35three of you are safe and we'll get an advantage in the next commandment these four chefs are going
00:41to have to cook again in the final round I hate being in seventh place getting eliminated from
00:46competition is not my plan right now Melina you've served your final dish putting sausage
00:52to the bed throwing them in the garbage everything is dry from now on
01:08oh nice shade cruciferous the wheels are turning I know average American eats 120 pounds of potatoes a
01:22yeah oh there's three there's three groups we've almost gotten to the halfway point I am that much
01:31closer to a million dollars there's like security for my family for the rest of our lives this is
01:38really starting to feel real now hello hello chef the nine of you have gone through a lot to be
01:51here and you
01:51should feel really proud congratulations on making it this far especially because after today there'll only
01:59be eight of you standing here in this kitchen there's only nine of us left and last week I was
02:06hoping to
02:07do better on the sauce commandment going into this week I have a bit of chip on my shoulder and
02:10I
02:11definitely want that money I'm sure that you've all gathered by this beautiful Whole Foods market stand
02:18that today's culinary commandment is mastery of vegetables and you know how much I love eggplant
02:29I love cooking with vegetables I'm from California and like if you want to be a chef you better not
02:35cook the vegetable in order to prove your mastery of vegetables you'll have to create a three course
02:42cohesive meal consisting of an appetizer a main course and yes a dessert featuring only vegetables no you
02:55didn't have a broccoli ice cream recipe did not I love it yeah I mean vegetables and desserts like it's
03:04my jam
03:05all right not mine now each course must feature vegetables from one of the three vegetable categories
03:16over there either root cruciferous or nightshade that means if you use root vegetables for your
03:23appetizers you can't use them again for dessert wait a second some of my favorite things to cook with are
03:29like onions garlic but they're all in the root vegetable section it's gonna be a challenge
03:34if you don't have those ingredients every time Deanna Beverly and Matt you were the winners of the
03:41last commandment the three of you stay right there everyone else please move to the side for this
03:49challenge you'll be cooking in teams of three and since you all dominated the last commandment each
03:55of you will get to pick your teams schoolyard style I feel great about picking my team at least you
04:02have
04:03some sense of control Deanna you finished first so you get first pick I hate choosing
04:10who are you thinking about my kids always ask me which one do you love more and I'm always like
04:16don't make
04:17me choose so hard Deanna my feet are killing me just I think I'm gonna go with Buddha cuz seems
04:27very confident about he does talk a bit confident a lot of times and look where I ended up
04:35all right Beverly you came in second who will be your first pick Kara she kicks ass all
04:43right Kara Matt who's it gonna be um let's go with Katie all right Gianna you've got Keith Chris and
04:54Emily uh
04:55I'm gonna go with Chris cuz he loves vegetables as well Beverly who's it gonna be Keith the man knows
05:05flavor he is bringing it a hundred percent like he is solid it sucks they chose me last but I
05:19want to show
05:19the other chefs that not picking me is like a dumb mistake chefs you'll have three hours to serve your
05:26three-course meal after all three courses have been served one team will be victorious and the team with
05:33the lowest score will face off in a sudden-death cook-off where the loser goes home oh and chefs
05:40one
05:40last thing you'll be cooking for a little dinner party I'm having I've invited six of my friends to join
05:47us
05:47between them they have multiple James Beard Awards and four Michelin stars exactly they'll also be
05:53judging and scoring your dishes so chefs please make us look good my mind starts spinning thinking
06:01about all the great chefs who are big on vegetable cookery definitely a little nervous as to who I'm
06:06gonna be cooking for our guests are arriving soon so you better get going because your time starts now
06:13gentlemen please join me in the dining room okay I think it doesn't matter here's how the challenge
06:22breaks down the green red and gray teams have three hours to serve their full meal one chef per team
06:29is
06:30responsible for each course you choose whatever you feel strongest with appetizers must be served at one
06:36hour I was thinking of a cabbage idea so it's kind of like the first course mains at two hours
06:42so I was thinking for
06:43the second course kind of simple just a broccoli steak and dessert time is up are you gonna be able
06:49to do dessert with
06:50cruciferous yeah one hour to appetizer and as always teams are scored on taste creativity presentation and mastery of the
07:00commandment earning a possible 20 points from each of the nine judges
07:07yes I got nice shades for my appetizer I am doing mirin and miso glazed eggplant with fried oprah
07:14cherry tomatoes tossed in black vinegar glaze perfect we're on the same page for my team I'm in charge of
07:21the appetizer Beverly's in charge of the main course and Kara's in charge of the dessert try to make a
07:26few
07:26extra so we can taste them okay for me chef Beverly's the captain even though I know my life is
07:32on the
07:32line too we have a better chance of following one person lead than us clawing over each other for the
07:39pickle beds I'm cutting them this way you want them smaller I think this is a little big because
07:45okay in half I think I'm making a grilled cabbage that's marinated in sauerkraut cabbage can take a while
07:51to cook it is a little bit risky as an app but that's why I also got Napa cabbage which
07:56is more
07:56leafy so I think it's gonna cook faster while I'm working on my app Matt is taking the entree and
08:02then Katie is doing dessert you want to try this for the marinade yeah it's good yeah I am very
08:08impressed and surprised that Matt is not my way or the highway he's letting us show what our strengths
08:14are and trying to let us shine you guys need your ovens should I go in which one no you
08:18can go on mine
08:19like I'm not even stressed right now chefs how y'all doing
08:26I'm a bit hot today I must admit I always feel like I need more time I'm first course Chris
08:33is
08:33doing second course then Buddha is making a dessert I'm gonna do a tomato aguachile aguachile is pepper
08:41water so I have green bell pepper shishito to make it like vibrant green do you know if there's any
08:48agave syrup over there agave I'll go look from the conception of this competition I've dreamt of
08:59this moment these are my friends this is Tim Flores Michelin-starred chef based in Chicago and his
09:07partner in crime Jeannie Kwan queen of pastry from New York's Michelin-starred Rizdora it's Stefano
09:14Seki he loves his hair products then you have Suzette Gresham chef owner of a two Michelin-starred
09:21restaurant home to her iconic vegetable tasting menu here's JJ Johnson James Beard award-winning author and
09:28fellow champagne enthusiast last but not least New York Times food writer Priya Krishna she borrowed
09:35those earrings in 2012 and never gave them back to me cheers I just get my face pink no you're
09:49good
09:51how does everyone feel about eating vegetarian we I feel like both of us grew up vegetarian yeah I'm
09:57actually thankful our first commandment was on bushroo in the 16 dishes 16 dishes a lot of meat
10:04all right that's Chris call it cauliflower ice cream base perfect money chef man can I get a second
10:13opinion on my cabbages here absolutely maybe got a touch longer that's longer yeah it's 10 minutes
10:19appetizers guys 10 minutes heard yeah do you need help with anything yeah I'm gonna need help juicing
10:26peppers okay 10 minutes left I only have one finished component to my dish I haven't finished
10:33my aguachile everything just caught up to me I just really underestimated time I'm like not in a good
10:51place America's culinary cup brought to you by just give me a job what do you need the honors in
10:58the weeds
10:59everyone's starting to have all their plates finished we haven't even started you I shouldn't have period this
11:05okay is there anything that I could do to make this dark green I got a vacuum seal it okay
11:08vacuum
11:09seal it I need a jump on and try and get components on the plate I don't want to go
11:14home to someone
11:15else's doing I need tomatoes how wide like this let me see you know I feel like this is so
11:25delicate too
11:26I wonder if so just just drizzle over it drizzle over we do a lot long plating this dish I
11:36think
11:36some of the cabbage was just a little too raw we try to cut around it but at this point
11:42I can't do too
11:43much about it this is good like this yeah yeah like yeah I was imagining that all right yeah let's
11:50stop
11:50plating now it's getting to a point of like we can't make it perfect but we need to get everything
11:54on
11:54there so we can be judged for something but we have no idea who's gonna be in that room it
11:59is
11:59nerve-wracking that's too much way too much way too much all right all right good job yeah of course
12:13I'm definitely disheartened with myself the dish just looks really really rushed that was hectic
12:25I walk in the first person I recognize is Priya and I'm really worried because she's a really really
12:30big deal she knows food I kept myself from falling to my knees at the judges table this is an
12:36amazing
12:37group chef JJ he's a great chef we know each other pretty good you never want to put something up
12:43in
12:43from your your college set that just doesn't hit Deanna what vegetable group did you use in your dish
12:51nightshade so I'm starting here with tomato aguachile really simple lightly dressed JJ what do you think
12:58overall it was really good dish I've never had it this way before for me where this dish was lacking
13:03was actually the tomato I felt like the tomatoes needed a touch of acid and definitely a pinch of
13:10finishing salt I said Jan I think just cutting the tomatoes differently would have made this a more
13:16cohesive dish you'd have had that perfect bite but it's super tasty they're super tasty super tasty
13:22thank you please go to the top plate next that's Emily's team hi tell us the title of your dish
13:30grilled
13:31Napa cabbage tahini sauce and caramelized nuts and the family of vegetable you have here is obviously
13:37say it but it's like Confucius or it's kind of a fish canister for a guy say it cruciferous yay
13:45so
13:46embarrassed I am sweating right now that tahini was great it's rich nutty and slightly bitter and I
13:54would have liked to have have more of it I think I probably could have used more of a cook
13:59on cabbage
14:00when you grill or cook cabbage that sort of like becomes like really silken and wonderful with these
14:06beautiful crisp edges no I would have to agree with Priya here I would have maybe like to see maybe
14:10the
14:11cabbage cut a little bit differently maybe a wedge get some nice caramelization to it we can move on to
14:18Keith's dish what did you make for us I made miso glazed eggplant with tomato salad and your category of
14:25vegetable is nightshade this okra fried okra I had to bring it home just a little bit I don't like
14:31okra
14:31really oh my gosh I don't like okra but this okra right here is good I have to say JJ
14:37don't make me
14:38holler at you later I think okra is a very underutilized ingredient playing with that soft slushes um eggplant
14:46was really good the actual frying of the egg scent was a surprise and the egg scent flavor is intensified
14:51all
14:52these dishes were delicious they were different now get back in the kitchen time to get back on those
14:58mains let's go job guys what you need okay who's in there everybody who are they JJ Jeannie and Tim
15:08from Casama Chicago yeah it's gonna be very scary to see Priya my general manager didn't know who the
15:14hell Priya was and Priya came down for a kitchen tour and I myself her palates exact how'd it go
15:22I mean I'm not sure I don't really want to tell them what the judges said because I don't think
15:28that I'm going to be the top one here
15:40hey guys I don't want to break your vibe I know you're working hard food's been fantastic but I
15:45thought you might like to see the scores from the first course oh my god let's see how you did
15:56I didn't realize they were going to be able to reveal the scores to us throughout the cook
15:59let's just cross our fingers and hope we nailed this one wow green team green team congratulations you
16:08took the first course by leaps and bounds yes yes yes yes yes the best of you gotta hustle it
16:14sets the tone
16:16like they can't tell me right now sorry guys we have a lot to to overcome Keith scored a 168
16:26we have 103
16:29that is a 65 point swing now this has to be the dish of my life I'm good here you
16:35want to jump in with Katie
16:37eggplant's gonna be my show now we're kind of using the eggplant as kind of like fish really making sure
16:42that we respect the vegetable just as much as we do a piece of protein for the main I am
16:47making a
16:48potato scaled eggplant kind of replicating classical potato scaled fish if you will specifically
16:54pulpit goose's potato scaled fish dish I'm running to get something from the pantry anybody need anything
17:00I'm good right now I think those technical elements are going to pay off to make up for
17:06some lost points because we're already in third we need at least second hopefully the judges agree
17:12I'm working on the main course so I'm doing carrots and beets we're going to treat the
17:18beat like a steak and carrots like a side honestly I'm very stressed because I got to try to get
17:23a
17:24banger because I know I'm going against Matt and Bev who have done exceptionally well throughout the
17:28competition so I'm going to do what I do best chef it's a lebna a little bit of saffron whipped
17:33beets olive oil I've been cooking Middle Eastern food for the last 10 plus years particularly at my
17:40restaurant June I run with my now business partner knowledge VA it's an upscale Persian
17:45Middle Eastern restaurant drawn from my travels when I was in Morocco and then Tunisia and then
17:51Lebanon eating dishes in people's homes learning from matriarchs of families to have all that to lean
17:58jaw gives me a little bit of a leg up in this competition a little lemon no yeah that's what
18:03I was thinking I wasn't sure how acidic you want that bit more thing other than that it's good though
18:08yeah I'm working on the main course broccoli and butter I'm just gonna sear it finish it with butter
18:19like kind of like a steak okay I am a feeling there is a little risk factor to just going
18:25with
18:25the broccoli because it's the simplest thing to do but honestly like butter and broccoli just rocks my
18:31boat now we need a salt my kids would love this they're my number one inspiration they keep me going
18:37but the past 14 years I've been like head down running these businesses being mom we're making kimchi I
18:44have a little bit of an imposter syndrome like I I don't deserve to be here amongst these amazing
18:48chefs but like lately I've been transforming this competition has been bringing the best part of me
18:55out broccoli and butter baby one minute to service I hope you're hungry always good good until I'm not
19:07this is just to get another big score what else needs to go in here because finishing salt a little
19:12bit of lemon zest that's fine you won't kill it thank you okay okay what do you think good Chris's
19:23dish definitely got some really amazing flavors but I need him to get a high score through in second
19:28place the great team's down by 10 points so let's try and keep them down hello chefs oh my god
19:39this is special yay hometown Chicago was so happy to see them hopefully I have some kind of hometown
19:46advantage oh hey oh my god JJ Johnson Beverly knew them oh hey oh got some friends yes well they're
19:58not
19:58your friends right now I'm like nervous Chris tell us what your team made so you have
20:07root vegetables roasted beets and carrots and then you have peanut dukkah and beet borani I wish you
20:14had committed to one and I wish you'd committed to the carrot because I think the carrot is the far
20:18more interesting dish thank you the carrot time and time again I want to go back to the beet I
20:24can do
20:24without the carrot I agree with everyone the carrots great there's a candy like sweetness with some herbal
20:29notes I just wanted a little bit more of that creamy sauce thank you understood damn this is not this
20:37is not
20:37good Matt which vegetable family did you use this is nightshade I have a potato scaled eggplant
20:44underneath that is vegetable jus if you will so I wanted to treat the eggplant like a piece of fish
20:52essentially technique wise best issue we've seen so far bruno is perfect it was beautiful it tasted
20:59delicious it really did wake up my palate um it just is a little bit chef-y for me it's
21:06a little bit of
21:07a fussy dish I mean you know it's yeah everybody has an opinion I get it myself I'm still trying
21:16to
21:16figure out like you know how far do I want to take some of these techniques but it's fun get
21:22a little
21:22chef-y with it Beverly tell us about your dish um I'm calling this um broccoli and butter because
21:29every night I cook broccoli and butter just for my kids I treated it kind of like a steak and
21:34just a
21:34little nori powder on top so Beverly am I correct in understanding that basically the only vegetable
21:41on this dish with the exception of the nori is broccoli yes well done thank you when you hard sear
21:49broccoli like a steak it becomes something entirely different it's nutty and it's smoky and I love it
21:55I think it was really bold that you chose to exemplify one vegetable the char on top is crispy
22:01caramelized and carries the broccoli to another level I love what you did with the puree it got rich
22:07aerated creamy the purees are really beautiful and fluffy like what you look for right and not super
22:13heavy but more acidity would have been great but it's it is a nice dish three really strong
22:19entrees beautiful flavors excellent sauce work they'll get back in there let's finish up the
22:25desserts thank you the quality of the spices in this pantry is awesome this is like did you think
22:33there was going to be anything less yeah good Jenna now it's back to work yeah good good good one
22:42person
22:42said I needed just like a touch more acid I think they liked it though this round is going to
22:46be very
22:47tight I mean I'm bummed about the judges feedback if I didn't do well I'll definitely put some
22:52pressure on buddha's dessert anything could happen at this point
23:0245 45 45 they said just cauliflower comfort this year oh yeah
23:15the tension is very intense in here I bet you guys want to know your scores yes but the main
23:23courses
23:31wow green team you killed it Beverly your broccoli dish one oh yeah you are dominating this with 326
23:40points that is a blowout damn I was a little shocked to see the 122 was a little lower than
23:48I was
23:48thinking I mean it doesn't feel good to be in third place but it's also partially Deanna's dish
23:52great team Matt Katie and Emily great job in moving from third place to second place
24:00and now it'll all be down to your desserts good luck to all teams but especially gray and red
24:08a lot is riding on buddha's dessert like safe or not safe basically
24:16to be honest the cruciferous is probably the hardest one to make a dessert out of
24:20but cauliflower tastes very vanilla like so I'm making it cauliflower ice cream and pairing that
24:26with date cake which I'm going to finish off with the caramel how we feel about all the things
24:33for my dish I'm making a beetroot parfait so it's beet granita and sweet yogurt here I'll just give you
24:40a bite
24:41we're only 19 points ahead of the red team my dessert has to be perfect I think it needs to
24:47be a little bit
24:47sweeter I don't I firmly disagree if we lose this next round I'm going up against Katie and Matt
24:54I'm really hoping she knows what she's doing would you want to freeze that granita yeah but look what
25:02I was doing the bottom and then like set it inside so it freezes it from the outside you know
25:08working
25:10people are making these from a dish I literally have like on the border of Thailand and Burma
25:15it's from a Burmese street stall and it was a ground-up peanut garlic and onion most people don't
25:22put shallots and garlic into their desserts I know it's a risk but they have a lot of natural
25:27sugar in them good and chill I don't know how the judges are gonna receive it one of those dishes
25:32that's gonna make people think okay cauliflower it's all up to you cauliflower well we over froze the
25:42granita it won't scrape it is so rock solid that you can't get it out of the container or possibly
25:51scrape it with the fork it is a solid block so I need to figure out how to fix it
25:59shove get the
26:00robo-coup out just so we can pulverize it real quick Matt has the genius idea to throw it in
26:05the
26:05robo-coup one minute meanwhile I'm grabbing the meringue to put on and it is going soft let's go with
26:17more herbs please switch switch switch don't make it too gritty just get them on hands up we're not
26:26in a good spot we are in third place all that matters now is that my dessert beats the gray
26:31team's dessert by 19 points Katie yes tell us about your dessert please um the name of it is roots
26:38and
26:39yogurt parfait made a granita out of the beet juice poached turnips and there's a sweet yogurt mousse
26:45Katie I was expecting this to taste a lot more savory I think than I did and so I really
26:51appreciated
26:52how refreshing it was it was really good earthy citrusy creamy that being said as it sort of began to
27:00to melt there was a point at which the individual components weren't staying out and saying pay attention
27:05to me just as much thank you Buddha tell us about your team's dessert it's uh based on cauliflower
27:11brown butter on top of that's a date and hazelnut cake and cauliflower ice cream that's cauliflower
27:18ice cream are you sure yeah I kept going I'm still going back there's nothing there that's a good sign
27:25it's like sticky toffee pudding vibes in the best way thank you just give me a little bit of salt
27:32and I'm happy I'll take that feel very confident but hopefully this translates into the score so we
27:38don't have to compete again Kara tell us about your dessert please uh it's from the roots family and I
27:43called it on the border Saku it's filled with caramelized onions and garlic and peanuts it's
27:49wrapped in a tapioca pearl exterior and then it has a turmeric and ginger coconut broth I know these
27:55flavors but I've never had this in a dessert form before this is not only the most interesting dessert
28:01of the day it's one of the most interesting desserts that I've ever had in my life is it a
28:06good or a
28:06bad thing that you find it interesting no it's a great thing I love it I mean it's delicious this
28:13is a
28:13dessert course right it's meant to be sweet it's meant to be sweet I think you could have been a
28:18little
28:18bit more generous with the sweet notes thank you for all your hard work you can return to the kitchen
28:28so this is gonna be a tough one oh yeah these are the kind of hairs we split every day
28:33it's very clear
28:35Buddha's dessert took the cake Buddha crushed it and I'm just hoping oh gosh I hope I brought enough
28:42points in to keep us in second I think we got a really good shot
28:59chefs I want to thank you for all your hard work today you guys did us really proud now let's
29:06get to
29:06the scores first place was a clear runaway green team yeah yeah yeah dominated from the start okay
29:23from your app all the way to dessert thank you you were in the lead so congratulations to all three
29:28of
29:28you it's one of those situations where you just drop the mic you walk off like you know that that's
29:39what it felt like we killed it we slayed red team and gray team you guys battled all day red
29:48team you
29:48were in second after the first round and then gray team you fought back with an impressive main course to
29:56move into second place and now only 19 points separates you both and it'll all come down to your desserts
30:09can Buddha's dessert make up the difference or will Katie maintain the lead definitely panicking
30:17I have regrets and I feel like I could puke right now let's see the scores
30:39damn it wow Buddha your dessert beat Katie's by 34 points
30:46Reggie you live to see another commandment thank you good job oh my god so grateful I felt bad about
30:53my Agua Chile Buddha saves the day and we don't have to cook again unfortunately Emily Katie Matt you
31:02finish last and all of you are at risk for elimination I'm feeling very deflated I was expecting more points
31:11I put my heart and soul into putting roots on a plate of dessert the last thing I want to
31:16do is go
31:17head-to-head-to-head-to-head against Matt and Emily I'd also like to thank all of our guests
31:22for their
31:22astute judgment thank you for being here thank you very much thank you
31:34Emily Katie Matt to stay in the competition all you have to do is out cook the chefs standing beside
31:42you in a head-to-head-to-head cook-off
31:45we have to go from teammate to enemies very quickly but there's a million dollars on the
31:53line which is going to help my family and my career goals let's play the game now you'll have
32:00to prove your mastery over another group of vegetables in the pantry is a farm stand
32:06containing beans squash and corn referred to as the three sisters all indigenous staples of the Americas
32:14for this cook-off you'll have one hour to prepare a dish featuring all three sister ingredients and
32:21the chef with our least favorite dish will be eliminated I've never cooked the three sisters in
32:30one dish before I've used each of them individually how do I make these things go together this is it
32:37the only thing that stands between you and defeat are your fellow chefs and a few pieces of squash
32:46chefs your time starts now good luck
32:54I think this is a super fun challenge I mean the three sisters on paper sounds kind of limiting but
33:00it's not I just hope we get three different distinct dishes from those three items and we got here fast
33:08I am absolutely freaking out like I have to cook in second round again I'm hoping my two
33:15competitors like a little bit what you think you're making right now green bean and corn tartare and then
33:23some shaved patty pan squash on top right now I'm working on my green bean portion that's a lot of
33:31time on
33:31knife work yes it can be a lot of knife work yeah I know that takes a lot of time
33:35but I want to show my
33:37daughter that I can do this she's gonna be so excited to watch me and like just be so proud
33:43of me you just have to survive the day just trying to get everything done time is always a killer
33:49starting to smell good already so many beautiful things out there to work with would you be mad if
33:53someone made you like a soup we'd have to be a really damn good soup 40 minutes chef 40 heard
33:59Katie
34:01what are you making I'm making a roast Meloso it's like a kind of soupy rice a rice dish corn's
34:08going
34:08in the sofrito the beans are going in it and I'm gonna roast that delicata squash making soupy rice is
34:15a
34:16bit of a risk she's adding a cousin when it should be about the three sisters then you have Matt
34:21who is
34:22more consistent and he obviously scored quite high than the first one but I think sometimes that gets in
34:28his head a bit just thinking about how he's been trying and how things are supposed to be done that
34:33could get you in trouble in a competition like this I'm just gonna cook who I am don't want to
34:39get too
34:39chefy so I'm gonna make a fresh corn grits kind of playing off of some of the traditional flavors squash
34:52is gonna be a little bit of the show here kind of tied all in from there oh my gosh
34:55you're three totally
34:56different directions I think just flavor profile I'm leaning towards them I like the flavor
35:04direction she's going but she's making a tofu sauce I think so yeah like a binder I think it's a
35:13little
35:13bit grainy so I think I'm gonna just use a little mayo to bind everything oh it's getting close Katie
35:23what's left in this last 15 minutes I'm gonna finish cooking my rice it's like the one thing I may
35:29slow it
35:29down feeling worried about time of the rice cooking I know that rice can be the kiss of death it
35:39has to
35:39be cooked perfectly there's a small window before it becomes overcooked it's fun to be making stuff up as
35:48you go and then uh and then serving it to people right away that's just exactly what we do in
35:54the
35:54restaurant I just like make up on the line and then like to hand it out to people this sounds
35:58good
36:05made my fair share of rice dishes but my rice is about half cooked at this point I'm gonna add
36:12more
36:12stock and hopefully I'm not going home five minutes left chefs
36:21time is ticking down and I feel like I am second guessing myself I'm just not feeling super great
36:26I mean this dish is very like simple I'm worried that I'm not doing enough
36:33come on guys it's your moment
36:36okay do you happy where your rice is as good as I got I'm feeling good it is what it
36:41is at this point
36:43if I was ever gonna have a moment of redemption it would be now
36:4730 seconds 30 seconds left I didn't realize how much time elapsed already
36:52time flies when you hang out with me Michael you guys are killing it 30 seconds
37:08good luck chefs love I'm feeling incredibly nervous both of their dishes look beautiful
37:15oh nice I'm super proud of what I put together but I don't know how the judges are gonna read
37:23it hey
37:23tell us what you made I made three sisters a roth meloso so I made a sofrito of the corn
37:31and waxy
37:32beans for a little bit of texture and then finish it with some roasted delicata squash Katie I think
37:39it was a bold choice to present us with a dish that looked very very simple the rice was delicious
37:44and
37:45it had a real depth of flavor which I appreciate the corn certainly comes through for me
37:51I do think that your rice could use a bit more seasoning okay I would have liked the corn to
37:59play a
37:59bigger role I would have been happy if you had replaced the rice to taste the corn more and the
38:06beans more and get us a lot of natural sweetness to come out Matt what did you make for us
38:12so what you
38:15received is roasted squash green beans and salsa matcha vinaigrette very simple Matt I think you
38:21gave us a beautiful dish your corn is delightful it's bright with an earthy undertone it's happy you
38:28brought out so much sweetness from it delicious popcorn's always fun and whimsical I do appreciate
38:34like really dark roasted squash I think that's one of the very best ways to bring out its flavor
38:38I would have appreciated however if it was a little bit more cooked mine was just a touch under done
38:45tell me about your dish emily so it is a three sisters tartar i did a soy garlic
38:52shallot sesame dressing and then i also shaved some raw patty pan squash on top i would have
38:59liked less of the dressing underneath for me i think the dressing was just a little bit too
39:05heavy on the sesame oil and it kind of masked the flavor of both the corn and the squash
39:11all three dishes were delicious but only two of you will be moving forward tonight
39:18and the chef that had the least successful dish for me
39:26was katie michael for me the chef that had the least successful dish today was
39:37emily
39:41wiley for me the chef that had the least successful dish today
39:51was emily
39:54i'm sorry emily you've served your final dish it is an honor to be chosen to be here
40:02it sucks but at least i showed my daughter that i did follow my dreams let's hang out padma
40:09sure
40:12good luck to you emily thank you chef when you are amongst all these chefs you have to step
40:18it up more it's sad but i'm also like so proud of myself because it's been like an emotional
40:23journey
40:27this is not the last of me
40:36i thought for a minute there it was just one more judge and i was going home oh man i'm
40:42relieved
40:44i mean it was freaking close i'll just say that
40:53you're back
40:59we started with 16 and now
41:02i've had many highs and lows admittedly a lot of lows but we're down to eight people and i'm still
41:10here
41:10silver lining all day every day in this competition nice work today chefs
41:16thank you nice job guys this is really starting to feel real now we've passed the halfway point
41:22i will take everything i've learned from the past weeks and apply it i'm gonna win this
41:27look out
41:29good to be here
41:31did we leave you in here
41:34say good luck
41:35that was a nice little one
41:40that was a good one
41:43stay tuned for scenes from
41:46next time on america's culinary cup
41:49beautiful
41:50it's kind of creepy over here
41:52i'm feeling a little extra evil
41:54cast your votes
41:58i have no idea what's gonna happen
42:01your commandment today is
42:04dessert
42:05you ever made this dessert before
42:06never made it before
42:07i'm in trouble
42:08are you making puff paper
42:09yeah i'm jumping off the deep
42:10i think that's ballsy
42:16your wife or your mother
42:18choose a side
42:19i ain't taking your side in this
42:21you have no choice
42:22i'm your wife
42:23so i don't get to decide the side i'm on
42:24no the side was decided and the side is mine
42:26well better luck next time
42:28new georgie and mandy
42:29cbs thursday
42:31new ghosts
42:33howdy
42:33thursday
42:34pardon me i'm a little short-handed
42:36you
42:36you
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