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America's Culinary Cup
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00:00I'm Padma Lakshmi and we've scoured the nation to bring together the most elite chefs and the most renowned judges
00:07into the ultimate culinary battleground.
00:10This is a test of our 10 culinary commandments. Master them and you win $1 million.
00:18Brought to you by our official cleanup partners, Don Powerwash.
00:28Last time on America's Culinary Cup. Today's culinary commandment, vegetables. I'm like not in a good place. I just underestimated
00:37time. Holy ****. The only vegetable on this dish is broccoli. Yes. Well done. My dessert has to be perfect.
00:44The individual components weren't saying pay attention to me. I'm sorry, Emily. You've served your final dish. Oh man, I'm
00:51relieved.
00:52Oh my God. This is fricking close.
01:05Here we go. South floor. Oh. Beautiful. This is very cool.
01:14What happened to this place? It is not the kitchen that I left last week.
01:21Wait, peacocks. This is gorgeous.
01:25On my right, it looks like a wedding. It's flowers and gentleness and purity. And then I look to the
01:32left. It's kind of creepy over here.
01:34Oh, black roses. Wow.
01:36There's black crows, skulls with a snake coming out.
01:39Oh, I don't know why. I don't want to be on the side.
01:42I'm getting angry.
01:43I definitely want to know what's under the gold dome.
01:47That's forbidden.
01:48Don't touch it.
01:54Uh-oh.
01:56Oh, yeah.
01:57Oh.
02:00Oh.
02:02Oh.
02:02Oh.
02:02Oh.
02:03Oh.
02:03Oh.
02:04Oh.
02:04Oh.
02:05Oh.
02:06Oh.
02:07Oh.
02:08Oh.
02:09Oh, well.
02:09You've made it for another glorious evening.
02:13Makes me sick.
02:15What is happening now?
02:17What is happening now?
02:19She's kind of like mean today.
02:21Behold, my garden of good and evil.
02:25Where anything can happen.
02:28Your commandment today is...
02:34Desserts.
02:35Oh, God, again.
02:37I made dessert last week.
02:39And it did not go so well.
02:41Be gone with you.
02:44Chefs, we all know that no great meal is complete without a great dessert.
02:49We expect you to create desserts that are technically sound, well-executed, and most of all, delicious.
02:56I love a good execution.
02:59I love this Padma.
03:01I'm scared of her, but I'm also, like, in awe of her.
03:05To make great desserts, you have to be a scientist, an artist, and a storyteller all at once.
03:11Today, you'll be tasked with not one, but two desserts.
03:16Wow.
03:17Inspired by our whimsical garden of good and evil.
03:22So one dessert will be good, and one dessert will be evil.
03:29Speaking of evil, I'm feeling a little extra evil this evening.
03:35And I'm wondering who you think is most likely to win this competition, and who is least likely.
03:46So I want each of you, alone, to head to my garden confessional and cast your votes.
03:54Told you I was feeling a little evil.
03:57Now you, my pretty, go off there first and go cast your vote.
04:01It's not personal, I promise.
04:05It's not a popularity contest, but it kind of feels like that for a moment.
04:09It's easy to vote someone to the top, because that is an expression of confidence.
04:15Beverly.
04:16But having to vote someone on the bottom, the last thing I want to do is hurt someone's feelings.
04:21I don't want to do this.
04:23Also, I don't quite know what's going to happen.
04:27Tiana.
04:29I definitely think when everybody thinks you're going to win, you end up forming a target on your back.
04:38I'm not loving this.
04:40Padma's definitely leaning into her evil character, because this is far from fun for any of us.
04:47Chris, least likely to win.
04:50Beverly, most likely to win.
04:56At this point, if you were to put money anywhere, who is the most likely to win?
04:59It's not who I hope to win.
05:06That was hard, sorry.
05:07All the votes are in.
05:11And now, the results.
05:15The chef voted most likely to win America's Culinary Cup is...
05:28Beverly.
05:39My whole life, I've been fighting to get recognition, and it's been really emotional for me.
05:50I'm not the kind of girl that people believed in.
05:54We believe in you.
05:56Yeah, we do believe in you.
05:59That means a lot to me.
06:01I've always been an underdog.
06:05Watching Beverly next to me cry and say that she's an underdog, well, it sounds like you're the biggest threat.
06:10I am doing the best dishes I've ever done, and I'm getting nowhere.
06:14It feels like I'm the underdog.
06:16And now, let's find out who was voted least likely to win America's Culinary Cup.
06:25Behold!
06:35Doesn't feel good.
06:38Chris Morgan?
06:40Apparently.
06:41How are you feeling, Chris?
06:43It's disappointing, but I've been on the bottom a couple times.
06:47I love a good bottom.
06:51Come to me.
06:52I'm just nervous.
06:53I have no idea what this means.
06:56Either I'm going home, or I'm at a disadvantage.
06:58In this challenge, your evil desserts must each include one of our forbidden ingredients.
07:09Something you typically wouldn't put into a dessert.
07:17We have blue cheese, pickles, dandelion greens, mustard seeds, anchovies, my favorite, coarse radish, cured black olives, and of course,
07:32sriracha.
07:34I wouldn't want to be one of you guys right now.
07:37The things that I definitely don't want would be pickles, blue cheese.
07:43I just hope I don't get dandelion greens.
07:45Hot sauce is a condiment.
07:46I don't use condiments in my cooking.
07:48Chris wants to get revenge.
07:52Maybe a tidbit.
07:53Since all the chefs did you dirty, voting you least likely, now's your chance.
08:00You must assign one of these ingredients to one of the chefs.
08:08Critical.
08:10Remember, Chris, you have to cook with one of them yourself.
08:14What the f***?
08:15Is it too late?
08:17Can we revote?
08:17I'll take the bottom.
08:19Chris is assigning pickles to Beverly.
08:23Blue cheese.
08:24Cara.
08:29Dandelion greens.
08:31Katie.
08:32Oh, God.
08:35Horseradish.
08:36O'Keefe.
08:38Yeah, I don't know what the hell to do with that.
08:42Diana has mustard seeds, cured black olives for Buddha, and sriracha for you, Matt.
08:50You gave yourself anchovies?
08:52I did, yeah.
08:53Just see if he's got a fever.
08:54Don't get too close to me.
08:57I think I have an immediate direction for those that I think would work, so.
09:01I love a man with a plan.
09:03Be gone with you, mere mortal.
09:06All right.
09:06All of you have your forbidden ingredients.
09:09You'll have six hours to create your desserts.
09:16Chefs, please head to your cauldrons.
09:22Kara, your time starts now.
09:29I'm here.
09:36Go into this challenge, I feel like I have something to prove.
09:40I may be voted most likely to lose, but it lit a fire under my ass, you know?
09:44If everybody here thinks I'm going to go home, I'm going to prove them wrong.
09:49Chris, what's going on with all those pots, baby?
09:51Ice cream, syrups, lots of stuff.
09:54Lots of stuff.
09:57Heard.
09:57I'm going to say I've managed with such confidence, and we've quickly formed a bond here.
10:03Let's get it, chef.
10:08I've done desserts.
10:10I just don't do it on a regular, so I'm just not 100% confident.
10:14Let's go.
10:14Let's get this one over with.
10:20pickles are great i grew up on pickles i grew up on kimchi every single day of my life i
10:28had
10:28pickles in front of me first thing i'm gonna do is my evil dessert and i'm gonna make pickle
10:33granita right away two pounds with potato chip panna cotta it's potatoes pickles and dill
10:43potato chips are forbidden food in my family my kids they'll just eat the whole bag they sneak
10:48it in though like at school six hours to make two desserts sounds like it's a lot of time but
10:59it's gonna take me a long time to execute the things that i want to execute
11:06here's some more cherry curries
11:10pastry cream the first thing i think of with blue cheese is a classic french dessert
11:15it's called milfeuille it's layers of puff pastry on layers of puff pastry mixed with pastry cream
11:21the blue cheese would lend itself well because it will be sweet but not too sweet that looks good
11:26what is that it's pastry cream i got blue cheese and yeah so i'm trying to think of
11:33i'm making puff you're making puff pastry puff pastry takes a tremendous amount of time
11:38and energy and and precision to do correctly you know there's puff pastry in the pantry i'm i can't
11:45do that it's a pastry challenge it's a pastry challenge i appreciate your ambition all right
11:49we'll leave you alone good luck good luck yeah good luck are you making puff pastry yeah i'm jumping
11:55off the deep end what do you think about pulling off a real puff pastry in six hours i think
11:59that's
12:00ballsy and it's high risk high reward we've been encouraging to take risk and take chances but
12:06i don't know if i would take that on what am i doing
12:20it's a dessert challenge we have to make one dessert good one dessert
12:24evil what do we got here a white chocolate mousse for heaven and then for dessert for hail i was
12:32going
12:32to play on like a bow wow rum i'm gonna bring the heat with the liquor and the horseradish
12:37how's your dessert date be strong would you say we gonna all learn together that's right because i can
12:43tell you everything i'm doing right now i have not done before oh okay that is very risky yes i
12:50told
12:50you to take risks so there you go good luck thank you
12:59this challenge is hard because you're trying to incorporate flavor that most people would not
13:03associate with dessert everyone in this room thinks i'm absolutely out of my mind because i pick anchovies
13:09but i really like my approach i'm going to puree fish sauce with anchovies strain it out add that
13:15into my caramel the anchovies in the caramel first time ever doing that there is fish head a fish head
13:22i know i'm a little crazy but you guys figured that out already yeah were you stabbed in the heart
13:26when
13:27you found out everyone thought you would be the least likely absolutely better to be underestimated and
13:32over delivered yeah because if i go home after this it's like okay well they were right you're the
13:36one with the michelin stars show them how it's done i'll try my best
13:44i'm doing a black forest inspired evil dessert with black olives chris gives me cured black olives
13:51they're quite salty i soaked them in water i rinse them out about five times to get all that salt
13:56out
13:56i'm just canning my olives that's similar to like a praline buda your wife teach you everything you know
14:01yeah pretty much i'm not afraid to say that my wife is actually a fully qualified chef she was at
14:09the pastry soup chef at 11 vanson park for five years my wife did not like me at the start
14:14she thought i
14:15was cocky then you just find out that my cockiness is not being cocky it's actually someone who's just
14:21deeply passionate about their craft my wife's the best thing that's ever happened to me without her
14:26i don't get my two little angels when we're around you'll share more than just food me and rebecca
14:32have not had a proper wedding we got married on our day off from work you can't really fit that
14:39shoe
14:39but you can try my love she's doing it it would be lovely to be having a wedding with um
14:46all of our
14:46family together so a million dollars definitely helped out a lot man you remember that time you
14:53trained for the baku store and you used sriracha for that how did it go for you won me gold
14:59you're
14:59in trouble buda i'm a little inspired by our black candles for my evil dessert i'm going to mimic
15:06these black candles it's a dark chocolate candlestick with mango ice cream flame and i'm gonna add the
15:12sriracha in with some of the mango how you feeling i'm doing i feel like i'm taking one step at
15:22a time
15:24for my evil dessert i'm making a dobladita de chocolate doblad is to bend so dobladita is a
15:32fold over the inspiration behind the dobladas is the dish where my family's from in mexico enchiladas
15:40potocinas and it's a chocolate masa tortilla stuffed with chocolate cookie crumble and passion fruit
15:47pickled mustard seed salsa and then you fold it over and sear it it's a lot time is never my
15:55friend
15:55last week i know i didn't have a good cook today is a new day let's start moving forward where
16:01does
16:02the time go
16:07this is definitely my nemesis for my evil dessert chris gives me dandelion greens definitely evil
16:17i've decided to make this chocolate passion fruit custard and shape it like a snake with candied
16:25dandelion greens like a snake in the garden but after i've blanched the dandelion greens they're still
16:32so bitter blanche shock taste still super bitter blanche shock taste still super bitter nope i'm afraid
16:41this evil ingredient is gonna cost me a million dollars they are bitter
16:53thinking outside the box for my good dessert i had to be opposite of the evil dessert i've never
16:58actually baked this cake fresh i i think that's a nice touch i'm going to make a black sesame tea
17:05cake
17:05it's so warm it kind of gives you the same satisfaction of like a warm brownie but like
17:10with black sesame oh no that's flour what am i doing i did get voted the most likely to win
17:16this
17:16competition i don't know how to handle this attention right now do i rise to it i feel like
17:22so much pressure this work is focused
17:29chefs it looks like you have things pretty much under control in here the three of us
17:34are going to go to the airport to pick up our guest judge
17:39take care
17:42i'm wondering who the guest judge is my mind starts spinning i'm definitely a little nervous
17:47as to who i'm going to be cooking for
17:58right now i'm weighing out black sesame paste i'm going to fill these dumplings with them
18:02my good dessert is a chinese mochi soup dumpling it's still a dessert but it's something that's like
18:07good for you hey you ever made this dessert before never made it before i love that job
18:15when i cool down my syrup i taste it and there's no horseradish want horseradish damn if there's no
18:22horseradish i'm definitely going home sometimes you gotta go for it right yeah i'm like i'm in trouble
18:33i cooked all the horseradish flavor out refiring the syrup the horseradish gone
18:40and so i shaved the horseradish in there off heat and let it steep like tea
18:50yes that was it now you got your horseradish syrup
18:56i'm worried about my dandelion greens they're so bitter
19:01that's better a hint of bitter instead of a kick in your face of bitter that's better okay now it's
19:08time to quickly blanch them in simple syrup and lay them out on the dehydrator trays hey katie how
19:13you doing over there i'm doing good oh this is tedious
19:27chefs i'd like to introduce you to nina metier voted the world's best pastry chef
19:35not one but two years in a row welcome i'm very happy to try your creation
19:44from my evil dessert i'm making a classic french pastry no pressure all right should we go to the
19:50dining room time is almost out my puff pastry better be the way i want them to turn out
20:00there will be no opportunity to make a second puff
20:07perfect the layers are there but anytime you're serving someone a food that they're known for making
20:15you have to be nervous
20:25hi kara look at that my good dessert is tangyuan it's made with chrysanthemum cheese and it's rice
20:32mochi filled with black sesame which is this typical new year's dumpling my evil dessert is a
20:38blue cheese milfoy and it's evil because it is decadent and rich
20:46to make puff pastry i know it's a lot of work
20:51and you made it very well
20:53so congratulations for that and the blue cheese is very nice
20:58i love it the fact that you made puff pastry from scratch in six hours that alone is something
21:04we'll be talking about throughout the competition no complaints really good
21:08care if this dessert is evil i i don't want to be good because i really i loved it
21:13i like that you had the confidence just to put a few chunks of blue cheese in that pastry cream
21:19your good dessert i love the dumpling i love that feeling and the way it meets with the mochi
21:24i think it's delicious just for me it could be ever so slightly sweeter it's really refreshing
21:29and i think it tells a wonderful story for me your dumplings were really nice but the filling is
21:36sort of gritty dense black sesame so i think to break up that denseness maybe just a little sweeter
21:44inside thank you kara merci beaucoup well done these two desserts kind of are the two sides of kara
21:53as we're coming to learn she's got clearly like a mastery of chinese cuisine but then here she proves
21:58that she's got very rigorous french training somewhere in her background all right let's score kara
22:08you want a little bit of rum take the edge off for my good dessert i'm making rum cake leaning
22:15into
22:15like my love of jamaica and the caribbean my aunt is jamaican she introduced me to caribbean food at
22:22a very young age you like cheese bubby and my wife's jamaican chinese i don't know it feels different
22:27when you're cooking a cuisine that you have like a personal attachment to if i win this million dollars
22:32first thing i'm doing is flying to jamaica with my wife and daughters immediately rum cake you like it
22:39i love it i'm making that for 10 years it's my jam
22:48all the components are good to me but i won't know if the techniques were executed properly until i put
22:55it
22:55before the judges cakes are too big instead of the smaller pieces i've never made these things before
23:02you just never know
23:11hi keith hello tell us what you made my dishes are called heaven and hell for my good dessert i
23:18made a
23:18white chocolate mousse with an almond crumble basil and mint granita and a citrus gel kind of playing off the
23:25colors you have today white for your angels red i don't want to call you the devil oh you can
23:31call me
23:32a devil any day and then my evil dessert i did a baba rum cake with a horseradish lava
23:41it's very difficult to have a baba not too wet but wet enough that's the balance it's complicated yeah
23:47so congrats for that thank you but you can improve its balance because i want more cream i said that
23:54when i
23:54plated it and i'm like i should have cut a smaller piece of square more elegant or give us more
23:59cream okay did you sweeten the red lava sauce yeah it's a syrup the lava is the kind of punch
24:06in the
24:06face a little bit okay for your good dessert it's a very good idea but i just need it a
24:11little bit more
24:12together okay i agree with the chef the problem with this dessert is the way it's been assembled had
24:17you put it in a bowl it would have been much easier to get all of those flavors in one
24:20bite yeah keith you
24:22call it a mousse but textually as a mousse i would want it a little bit airier a little bit
24:26lighter
24:26thank you so much thank you just never know and so i've stopped walking out of that room confident
24:33a long time ago let's go with keith
24:41this is going to mimic a little bit of the garden going on over there for the good dessert i'm
24:46making a
24:46yuzu curd you know being shortbread cookie that it's going to sit underneath the curd stuffed with
24:52raspberries and coated in white chocolate tops which wheel so the idea is to have this kind of
24:58whimsical branches coming up from the dome they get hard baked just to be able to kind of like drip
25:04over
25:04the mold these are breaking apart i mean they're fragile time's running out i do another one and then
25:14by the time i'm trying to transfer them they're breaking apart again the smallest error one something
25:20that's very delicate and detail oriented could get me eliminated from the competition but i was like
25:25screw i need to get something out now
25:45jeez
25:50i can show all my service staff and be like see how easy it is to fall down and still
26:00not break the
26:00plate it's like it got hit by a linebacker
26:03i love this
26:15lovely
26:17wow
26:19i had fun with this one dark is usually with evil light is usually with good so i really
26:25wanted to play off of those two tones my good dessert is a yuzu curd with raspberries and a vanilla
26:32shortbread and then my evil dessert is a dark chocolate sponge with mango ice
26:38cream how beautiful is this a candle I was inspired by everything that was on
26:43the floor today so immediately I saw the black candles and I'm like this is gonna
26:47be a lot of fun with the dark chocolate and then the sriracha and that spice was
26:51the secret ingredient here in the flame of the candle I love the idea of the
26:57burning black candle but I'm sorry you didn't put sriracha in the chocolate
27:01that being said I loved the ice cream I thought the texture the ice cream was
27:05great the chocolate ganache and biscuits with cocoa it's just a little bit too
27:10heavy I would prefer like your ganache monte or something more light the good
27:17dessert I thought was really good I love yuzu I love raspberry I love lemon I
27:23like the raspberry jelly they put inside now like the little hints of meringue
27:26that you had on the outside too your sable is very good texture but for me
27:30the white chocolate is too much Matt I think both of your desserts are visually
27:35really stunning and you're cooking at a very high level thank you Matt well done
27:40chef thank you good work thank you let's score Matt in the more tajete I have here
27:48my rose petals making a mole de rosas with Mexican food one of my favorite desserts is
27:55a sweet tamale I love horchata so for my good dessert I'm also making a horchata pudding please
28:05set in this competition I overthink everything and all of a sudden I realized that I am so not in
28:13a good
28:13place what do you think looks good Chris got to choose the forbidden ingredients that every other chef would use
28:34and he took anchovies
28:37well hello hello tell us what you made so for my evil dessert I made paradise lost the green pond
28:45on ice cream is supposed to represent the
28:46good and then the anchovy fish sauce caramel underneath is kind of swallowing it up and then I made a
28:51black sesame shortbread
28:53cookie with a little crumble underneath to represent fire and brimstone and then my good dessert is
28:58paradise found I'm my most happiest I'm at the beach and specifically in Jamaica so it's passion
29:03fruit ice cream passion fruit meringue and then you have caramelized plantains and rum cake your good
29:09dessert was really good thank you the different crunchy bits and the creamy bits and the caramelized bits
29:16it was great I really love the cake I really love the ice cream and the crumble and I really
29:21love the
29:21plantain but uh I miss the plantains the other part of the dessert because I like all this preparation but
29:28it's look like sweet different desserts let's talk about your other dessert we have all struggled with why
29:34on earth you picked anchovies but a hundred percent you sold me this caramel was really delicious thank you
29:43chef I really love the burning uh on top it's make me in childhood when I was cooking the marshmallow
29:50yeah yeah yeah I thought your caramel was really delicious thank you I really enjoyed it thank you
29:55chef but I did think you were crazy for picking anchovies and I'm sticking by that thank you Chris thank
30:00you good stuff thank you chefs okay let's score Chris
30:20damn whoa you're doing a lot America's culinary cup ain't no joke so right in front of you is the
30:28evil
30:28dessert black cherry dark chocolate cake black cherry silbet it's inspired by walking into a black forest the
30:34butterfly is going to that evil but as you go into it it gets very dark very rich like it
30:40slow swallows you into the
30:41swamp the forbidden ingredient is black olives to go in the side a black olive filled with black olive caramel
30:48you delivered a great flavor of oil cured olive without it being too strong I liked it very much thank
30:54you
30:55I really love this olives the only thing I would like a little bit more freshness inside maybe a
31:03little bit more sorbet I almost wish you had just given me this because this was fantastic okay I'll just
31:09say I'll just take this away you didn't even need all this that one little bite was supplied okay for
31:19my good
31:20dessert I made what I imagined heaven to be and that's going home I grew up in Port Douglas it's
31:26a
31:26very tropical town by the beach it's variations of tropical fruit was white chocolate and coconut
31:31sorbet Buddha how many people did you have helping you make five people from production and then the
31:37florist yeah the florist your good dessert it's so beautiful inside all the small ball it's so nice so
31:44amazing with lots of flavor but the outside maybe it was a good choice for the presentation but maybe
31:50not that the good choice for the taste I would like to have the citrus flavor in the mouth now
31:56I think you
31:57told your story well all these beautiful tropical flavors I felt the beach this is probably your best dish
32:04I've seen from you in this competition well done Buddha thank you thank you I mean that should have
32:11been like his mic drop he's an overachiever let's score Buddha wow whoa look at that in the bowl you
32:24have
32:24your good as wholesome as pie how nice to have an old-fashioned pie it's a liquid hazelnut tart with
32:34cherry sorbet and what's the reduction that kind of circles the place Pedro Jimenez and why is this
32:40very beautiful dessert evil it's a serpent in the garden a white chocolate passion fruit custard I really
32:48think like the curveball that Chris gave you in the form of these dandelion greens are one of my favorite
32:53parts of this dish oh well great you tame the bitterness and turn them into something that is
32:58so enjoyable I wish you'd given me more okay yes I never try a liquid tart and I really loved
33:05it
33:05the only thing this is not cook enough I love the fact he brought together like three of my favorite
33:11things Pedro Jimenez sherry cherries and hazelnuts thank you Katie thank you thank you very much chef
33:18Michael I really thought you were gonna say some of your three favorite things are Padma Nina and I
33:25I'm kind of disappointed wow I recommend starting with the evil dish the evil no it's the white one
33:35oh yay okay the evil is the sour pickle granita with potato chip panna cotta dill oil and potato chip
33:45tuiles dusted with dill powder in my household potato chips are forbidden why it's just bad for you so
33:53that's why it's evil the good is the black sesame tea cake with a black sesame ice cream Asian pear
33:59and
33:59calamansi jam and fresh Asian pear also black sesame is supposed to be really good for you as opposed to
34:05potato chips so that's a good thing you know when both these desserts came to our table it was very
34:11easy to assume that the black sesame dessert was the evil but I love that you flipped them are these
34:18actually fried potatoes this is a twill yeah you need to put that in a bag and sell it you
34:25used your
34:27forbidden ingredient to great effect I thought it was delicious I love the crunch of the potato chips
34:32the dill sour pickles really came through if there's anybody at this table that can appreciate
34:39bad ideas that really work out well I'm your guy okay it's fun it's whimsical this is just great great
34:50stuff for your good desserts I love these fluffy biscuits it's amazing maybe one of the best cakes
34:57we've had today but as much as I love Asian pear I am not a fan of the skin of
35:02an Asian pear I understand
35:04what why they saying much as I hate to admit it but I think it every element was so necessary
35:10on this
35:11plate thank you Beverly thank you great job thank you thank you thank you all right let's score
35:2820 seconds oh my god like time is running out and I still didn't have my evil dessert on a
35:37plate
35:37I'm not gonna make it I'm not gonna make it I'm out of time
35:55I didn't finish I did not plate my evil dessert which was the forbidden ingredient the mustard seeds I feel
36:06like vomiting oh my god is something else coming no tell us what you made for my good dessert I
36:20made a
36:21tamal dulce with muddled mole of rose petals with a little whipped horchata and what happened to your evil
36:29dessert I just didn't finish it on time I couldn't didn't plate it well let's let's talk about the
36:38dish that we do have doesn't matter what the challenge is you find a way to express your culture
36:42and the flavors that are most dear to you the horchata cream that you made is absolutely delicious but it's
36:49very easy to go a bit too far with the flavor of rose and for me unfortunately I think in
36:54this dessert
36:55you've done that I love Mexico I live there for one year and you bring me on the flavor I
37:02love from
37:02Mexico for me the money it's very balanced every time you give us ingredients that I'm totally familiar
37:10with but you could deliver them to me in a way that I've never had before and that's the sign
37:13of a
37:13great chef and when I say this last thing I mean it as the highest compliment this is like the
37:19best
37:19twinkie I ever had see that yeah it was like the cream the cake the shape was fantastic horchata is
37:26one of my favorite drinks and I love how you got it on the plate in that cream but I'm
37:32sorry I didn't
37:32get to taste your evil dessert yeah thank you so much thank you so much all right let's score this
37:42sad but
37:43it is what it is I'm proud of my dish they definitely liked it but I only did one dish
37:50I don't know how it's going to be received lined up to other dishes and what they're making like I
37:55have no idea you didn't if you want to just chill I can just leave you alone
38:07today's commandment was our sweetest one yet it was surprising it was full of emotion and I was
38:14very impressed of your work high praise from the world's best pastry chef and although I wish I could
38:21be good to all of you the bottom line is the chef with the lowest score will be going home
38:30if you see your name on this scoreboard that means you're safe and we'll be moving on in the
38:37competition let's see the top six scores
38:47congratulations Beverly you finished first with 155 points out of a possible 160 you are five points
38:56away from perfection hallelujah you were voted by your peers earlier today to be most likely to win
39:03America's culinary cup and you just showed us why I kind of feel like I'm going to faint it feels
39:10really
39:10great because I think it's empowering me I'm trying to like say you know what that voice in your head
39:15that's like afraid to shine like because something bad is going to happen to you that is an illusion
39:20congratulations congratulations to all six of you Keith and Deanna since your names are not on the board
39:28that means you two have the lowest scores and one of you will be going home
39:36the chef going home today is
39:48Deanna
39:50Deanna unfortunately there was just no way for you to make up the difference since you only plated one
39:56dessert I'm so sorry but you served your final dish
40:00six hours I know sounds like a long time but not for me apparently thank you for the opportunity and
40:07it's been really great to be able to cook Mexican food in this platform and getting to know you guys
40:12you know it's been my mission for a long time to like dedicate my professional career to Mexican food
40:20so it's been great to do this in such a large platform like this even just like talking about it
40:26with all these chefs and like all these questions it's been really nice
40:32and then there were seven now you're past the halfway point Keith how are you feeling I don't
40:39even want to say relieved I'm I'm really beating myself up right now I don't want you to beat yourself
40:44up well I also don't want to be here because Deanna only had one dish neither I'm questioning if she
40:50had
40:50two desserts where do I land but also I have to accept the fact that the competition was to put
40:55up two
40:55desserts the commandments are going to keep coming so get some rest good night thank you chef great
41:02stuff guys thank you so much good job brother if everybody here thinks I'm going to go home
41:09I'm gonna prove them wrong congrats each week I'm learning more about how to compete in this setting
41:17and I'm only going to get better now we got the pastry part yeah let's get back to cooking again
41:26stay tuned for scenes from our next episode next time on America's culinary cup today's culinary
41:34commandment is culinary science and technology oh I made it through desserts but I'm going home today
41:42today's a no holds barred non-stop cook-off you'll have five hours five hours is your head exploding
41:50Buddha just going to be a meringue I'm doing spirit vacation I'm smoking everything as you crack into
41:58it she like pour out oh my boom when I came up with this challenge I did not think we
42:04would be eating
42:0540 dishes yeah I'm gonna throw up oh I'm so full what happens when a ghost gets a job HR
42:13wants to see
42:14me in person quote send nudes it's actually impressive how prolifically problematic you
42:20managed to be ghost is all new CBS Thursday and streaming on Paramount Plus Boston Blue is all
42:27new CBS Friday 10 9 7 and streaming on Paramount Plus
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