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FULL MOVIES ENGLISH SUB (2026) - FULL | Reelshort
#drama #cdrama #romantic #love #movie #shortdrama #showhots #2026
FULL MOVIES ENGLISH SUB (2026) - FULL | Reelshort
#drama #cdrama #romantic #love #movie #shortdrama #showhots #2026
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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.
00:11This 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.
00:33I'm like not in a good place. I just underestimated time.
00:37Holy s**t. The only vegetable on this dish is broccoli.
00:40Yes. Well done.
00:41My dessert has to be perfect.
00:44The individual components weren't saying pay attention to me.
00:47I'm sorry, Emily. You've served your final dish.
00:51Oh man, I'm relieved.
00:52Oh my God!
00:53This is freaking close.
01:05Here we go.
01:07That floor.
01:09Oh.
01:10Beautiful.
01:11This is very cool.
01:14What happened to this place?
01:17It is not the kitchen that I left last week.
01:21Wait, peacocks!
01:23This is gorgeous.
01:25On my right, it looks like a wedding.
01:27It's flowers and gentleness and purity.
01:31And then I look to the left.
01:33It's kind of creepy over here.
01:34Oh, black roses.
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.
01:44I definitely want to know what's under the gold dome.
01:47It's forbidden.
01:48Don't touch it.
01:54You've made it.
01:55Uh-oh.
01:56Oh, yeah.
01:59Oh!
02:07Well, well, well.
02:10You've made it for another glorious evening.
02:13Makes me sick.
02:16What 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.
02:29Your commandment today is desserts.
02:36Oh, God, again.
02:37I made dessert last week, and it did not go so well.
02:41Be gone with you.
02:44Chefs, we all know that no great meal is complete
02:47without a great dessert.
02:49We expect you to create desserts that are technically sound,
02:53well-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,
03:08an 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 is definitely leaning into her evil character, because this is far from fun for any of us.
04:48Chris, 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?
04:59He's not who I hope to win.
05:06That was hard, sorry.
05:09All 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.
05:49I'm just not the kind of girl that people believed in.
05:54Oh.
05:55Well, we 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.
06:17And now, let's find out who was voted least likely to win America's Culinary Cup.
06:25Behold.
06:34Ah, ****.
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.
06:46I love a good bottom.
06:51Come to me.
06:52I'm just nervous.
06:53I have no idea what this means.
06:55Either I'm going home, or I'm at a disadvantage.
06:59In 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,
07:33sriracha.
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, want to get revenge?
07:52Maybe a tidbit.
07:53Since all the chefs did you dirty, voting you least likely, now's your chance.
08:00Okay.
08:01You must assign one of these ingredients to one of the chefs.
08:08Frittle.
08:10Remember, Chris, you have to cook with one of them yourself.
08:14What the ?
08:15Is it too late? Can we re-vote? I'll take the bottom.
08:18Chris is assigning pickles to Beverly.
08:23Blue cheese.
08:24Aguera.
08:28It's rough.
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.
08:42Viana 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.
09:05All right, all of you have your forbidden ingredients.
09:09You'll have six hours to create your desserts.
09:15Chefs, please head to your cauldrons.
09:23Kara, your time starts now.
09:29Here.
09:36Going 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 gonna go home, I'm gonna 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, heard.
09:56Keith's a machine.
09:57He cooks 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, let's get this one over with.
10:21Pickles are great.
10:23I grew up on pickles.
10:25I grew up on kimchi.
10:26Every single day of my life, I had pickles in front of me.
10:30First thing I'm gonna do is my evil dessert, and I'm gonna make pickle granita right away.
10:35Two pounds.
10:36With potato chip panna cotta.
10:40It's potatoes, pickles, and dill.
10:44Potato chips are a forbidden food in my family.
10:46My kids, they'll just eat the whole bag.
10:48They sneak it in, though, like, at school.
10:55Six hours to make two desserts.
10:57Sounds like it's a lot of time, but it's gonna take me a long time to execute the things that
11:03I want to execute.
11:06Here's some more cherry puree.
11:07All right.
11:11Pastry cream.
11:12The first thing I think of with blue cheese is a classic French dessert.
11:16It's called milfeuille.
11:17It'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.
11:25That looks good.
11:26What is that?
11:27It's pastry cream.
11:28I got blue cheese.
11:30And...
11:31Yeah.
11:32So I'm trying to think of...
11:34I'm making puff.
11:34You're making puff pastry?
11:36Puff pastry takes a tremendous amount of time and energy and precision to do correctly.
11:41You know there's puff pastry in the pantry.
11:44I can't do that.
11:46It's a pastry challenge.
11:47It's a pastry challenge.
11:48I appreciate your ambition.
11:49All right, we'll leave you alone.
11:51Good luck, Kara.
11:51Good luck.
11:52Yeah, good luck.
11:53Are you making puff pastry?
11:54Yeah.
11:54I'm jumping off the deep end.
11:56What do you think about pulling off a real puff pastry in six hours?
11:59I think that's ballsy and...
12:01It's high risk, high reward.
12:03We've been encouraging to take risks and take chances, but...
12:06I don't know if I would take that on.
12:07What am I doing?
12:20It's a dessert challenge.
12:21We have to make one dessert good, one dessert evil.
12:25What do we got here?
12:26A white chocolate mousse for heaven.
12:28And then for dessert for hell, I was gonna play on like a Baba El Rum.
12:34I'm gonna bring the heat with the liquor and the horseradish.
12:37How's your dessert cake be?
12:39Strong, would you say?
12:39We gonna all learn together.
12:41That's right.
12:42Because I can tell you, everything I'm doing right now, I have not done before.
12:47Oh.
12:47Okay.
12:48That is very risky.
12:49Yes.
12:50I told you to take risks, so there you go.
12:52Good luck.
12:59This challenge is hard because you're trying to incorporate flavor that most people would
13:03not associate with dessert.
13:04Everyone in this room thinks I'm absolutely out of my mind because I pick anchovies.
13:09But I really like my approach.
13:11I'm gonna puree fish sauce with anchovies, strain it out, add that into my caramel.
13:16Any anchovies in the caramel?
13:18First time ever doing that.
13:20There is.
13:20Fish head.
13:21A fish head.
13:22I know I'm a little crazy, but you guys figured that out already.
13:25Yeah.
13:25Were you stabbed in the heart when you found out everyone thought you would be the least
13:29likely?
13:30Yeah, absolutely.
13:31Better to be underestimated and over-delivered.
13:33Yeah, because if I go home after this, it's like, okay, well, they were right.
13:36You're the one with the Michelin stars.
13:38Show them how it's done.
13:40I'll try my best.
13:45Doing a Black Forest inspired evil dessert with black olives.
13:49Chris gives me cured black olives.
13:51They're quite salty.
13:52I soak them in water.
13:53I rinse them out about five times to get all that salt out.
13:56I'm just canning my olives.
13:58It's similar to like a fraline.
14:00Buddha, your wife teach you everything you know?
14:02Yeah, pretty much.
14:03I'm not afraid to say that.
14:05My wife is actually a fully qualified chef.
14:07She was the pastry sous chef at Lev Manson Park for five years.
14:13My wife did not like me at the start.
14:15She thought I was cocky.
14:16Then you just find out that my cockiness is not being cocky.
14:19It's actually someone who's just deeply passionate about their craft.
14:22My wife's the best thing that's ever happened to me.
14:25Without her, I don't get my two little angels.
14:29When we're around, you'll share more than just food.
14:32Me and Rebecca have not had a proper wedding.
14:35We got married on our day off from work.
14:37You can't really fit that shoe, but you can try, my love.
14:41She's doing it.
14:42It would be lovely to be having a wedding with all of our family together.
14:47So a million dollars would definitely help out a lot.
14:52Matt, you remember that time you trained for the Baku store and you used the raja for that?
14:57How did it go for you?
14:58It won't be gold.
14:59You're in trouble, Buddha.
15:01I'm a little inspired by our black candles.
15:03For my evil dessert, I'm going to mimic these black candles.
15:07It's a dark chocolate candlestick with mango ice cream flame.
15:11And I'm going to add the sriracha in with some of the mango.
15:15How are you feeling?
15:18I'm doing, I feel like I'm taking one step at a time.
15:24For my evil dessert, I'm making a dobladita de chocolate.
15:28Doblad is to bend.
15:30So dobladita is a fold over.
15:33The inspiration behind the dobladas is the dish where my family's from in Mexico.
15:40Enchiladas Potocinas.
15:41And it's a chocolate masa tortilla stuffed with chocolate cookie crumble
15:46and passion fruit pickled mustard seed salsa.
15:49And then you fold it over and sear it.
15:52It's a lot.
15:53Time is never my friend.
15:55Last week, I know I didn't have a good cook.
15:58Today is a new day.
15:59Let's start moving forward.
16:01Where does the time go?
16:07This is definitely my nemesis.
16:10For my evil dessert, Chris gives me dandelion greens.
16:14Definitely evil.
16:18I've decided to make this chocolate passion fruit custard
16:21and shape it like a snake with candied dandelion greens.
16:26Like a snake in the garden.
16:28But after I've blanched the dandelion greens, they're still so bitter.
16:35Blanche, shock, taste.
16:37Still super bitter.
16:38Blanche, shock, taste.
16:39Still super bitter.
16:40Nope.
16:40I'm afraid this evil ingredient is going to cost me a million dollars.
16:45They are bitter.
16:53Thinking outside the box.
16:54For my good dessert, I had to be opposite of the evil dessert.
16:57I've never actually baked this cake fresh.
17:00I think that's a nice touch.
17:02I'm going to make a black sesame tea cake.
17:06It's so warm.
17:07It kind of gives you the same satisfaction of like a warm brownie,
17:10but like with black sesame.
17:11Oh no, that's flour.
17:13What am I doing?
17:14I did get voted the most likely to win this competition.
17:17I don't know how to handle this attention right now.
17:20Do I rise to it?
17:21I feel like so much pressure.
17:23This work is focused.
17:29Chefs, it looks like you have things pretty much under control in here.
17:34The three of us are going to go to the airport to pick up our guest judge.
17:39Take care.
17:42I'm wondering who the guest judge is.
17:45My mind starts spinning.
17:46I'm definitely a little nervous as to who I'm going to be cooking for.
17:58Right now, I'm weighing out black sesame paste.
18:00I'm going to fill these dumplings with them.
18:03My good dessert is a Chinese mochi soup dumpling.
18:06It's still a dessert, but it's something that's like good for you.
18:09Keith, you ever made this dessert before?
18:10Never made it before.
18:11I love that, y'all.
18:15When I cool down my syrup, I taste it and there's no horseradish.
18:19You want horseradish?
18:21Damn.
18:21If there's no horseradish, I'm definitely going home.
18:24Sometimes you got to go for it, right?
18:25Yeah, I'm like I'm in trouble.
18:34I cooked all the horseradish flavor out.
18:37Refiring the syrup, the horseradish's gone.
18:39And so I've shaved the horseradish in there off heat and let it steep like tea.
18:48Yes.
18:50That was it.
18:52Now you got your horseradish syrup.
18:56I'm worried about my dandelion greens.
18:59They are so bitter.
19:02That's better.
19:03A hint of bitter instead of a kick in your face of bitter.
19:06That's better.
19:07Okay.
19:07Now it's time to quickly blanch them in simple syrup and lay them out on the dehydrator trays.
19:12Hey Katie, how you doing over there?
19:15I'm doing good.
19:16Oh, this is tedious.
19:26Chefs, 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.
19:38Welcome.
19:41I'm very happy to try your creation.
19:44For my evil dessert, I'm making a classic French pastry.
19:47No pressure.
19:49All right.
19:49Shall we go to the dining room?
19:51Yes.
19:57Time is almost out.
19:58My puff pastry better be the way I want them to turn out.
20:01There will be no opportunity to make a second puff.
20:08Perfect.
20:09The layers are there, but anytime you're serving someone a food that they're known for making,
20:15you have to be nervous.
20:20There it is.
20:25Hi, Kara.
20:26Look at that.
20:27My good dessert is tangyuan.
20:29It's made with chrysanthemum chi, and it's rice mochi filled with black sesame,
20:33which is this typical New Year's dumpling.
20:36My evil dessert is a blue cheese milfoy, and it's evil because it is decadent and rich.
20:46To make puff pastry.
20:48I know it's a lot of work, and you made it very well.
20:53So, congratulations for that.
20:56And the blue cheese is very nice.
20:58I love it.
20:59The fact that you made puff pastry from scratch in six hours,
21:02that alone is something we'll be talking about throughout the competition.
21:06No complaints.
21:08Really good.
21:09Kara, if this dessert is evil, I don't want to be good.
21:11Because I really, I loved it.
21:14I like that you had the confidence just to put a few chunks of blue cheese in that pastry cream.
21:19Your good dessert.
21:20I love the dumpling.
21:22I love that filling and the way it meets with the mochi.
21:24I think it's delicious.
21:25Just for me, it could be ever so slightly sweeter.
21:28It's really refreshing, and I think it tells a wonderful story.
21:32For me, your dumplings were really nice, but the filling is sort of gritty, dense, black sesame.
21:40So, I think to break up that denseness, maybe just a little sweeter inside.
21:46Thank you, Kara.
21:47Merci beaucoup.
21:48Well done.
21:50These two desserts kind of are the two sides of Kara, as we're coming to learn.
21:55She's got clearly like a mastery of Chinese cuisine, but then here, she proves that she's got very rigorous French
22:01training somewhere in her background.
22:02All right, let's score Kara.
22:08Do you want a little bit of rum?
22:09Take the edge off.
22:12For my good dessert, I'm making rum cake, leaning into like my love of Jamaica and the Caribbean.
22:18My aunt is Jamaican.
22:20She introduced me to Caribbean food at a very young age.
22:23You like cheese, bubby?
22:24And my wife's Jamaican-Chinese.
22:27I don't know.
22:27It feels different when you're cooking a cuisine that you have like a personal attachment to.
22:31If I win this million dollars, first thing I'm doing is flying to Jamaica with my wife and daughters immediately.
22:37Rum cake.
22:39You like it?
22:40I love it.
22:41I'm making that for 10 years.
22:42It'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 before the judges.
22:56Cakes are too big.
22:59Should have the smaller pieces.
23:00I've never made these things before.
23:03You just never know.
23:11Hi, Keith.
23:12Hello.
23:13Tell us what you made.
23:14My dishes are called Heaven and Hell.
23:16For my good dessert, I made a white chocolate mousse with an almond crumble, basil and mint granita, and a
23:23citrus gel.
23:24Kind of playing off the colors you have today.
23:26White for your angels.
23:28Red.
23:29I don't want to call you the devil.
23:31Oh, you can call me a devil any day.
23:34And then my evil dessert, I did a baba rum cake with a horseradish lava.
23:41It's very difficult to have a baba.
23:43Not too wet, but wet enough.
23:46The balance is complicated.
23:48So congrats for that.
23:49But you can improve its balance because I want more cream.
23:53I said that when I plated it and I'm like, I should have cut a smaller piece of square more
23:58elegant.
23:59Or give us more cream.
24:00Okay.
24:00Did you sweeten the red lava sauce?
24:03Yeah, it's a syrup.
24:04The lava is a kind of punch in the face a little bit.
24:07Okay.
24:08For your good dessert, it's a very good idea, but I just need it a little bit more together.
24:12Okay.
24:13I agree with the chef.
24:14The problem with this dessert is the way it's been assembled.
24:17Had you put it in a bowl, it would have been much easier to get all of those flavors in
24:20one bite.
24:21Yeah.
24:21Keith, you called it a mousse, but textually as a mousse, I would want it a little bit airier, a
24:26little bit lighter.
24:27Okay.
24:27Thank you so much, Keith.
24:29Just never know.
24:31And so I've stopped walking out of that room confident a long time ago.
24:35Let's go with Keith.
24:41This is going to mimic a little bit of the garden going on over there.
24:44For the good dessert, I'm making a yuzu curd, you know, being shortbread cookie that it's going to sit underneath
24:50the curd stuffed with raspberries and coated in white chocolate tops with twill.
24:55So the idea is to have this kind of whimsical branches coming up from the dome.
25:01They get hard baked just to be able to kind of like drip over the mold.
25:08These are breaking apart.
25:10I mean, they're fragile.
25:11Time's running out.
25:12I do another one.
25:13And then by the time I'm trying to transfer them, they're breaking apart again.
25:18The smallest error one, something that's very delicate and detail-oriented could get me eliminated from the competition.
25:25And then I was like, screw it, I need to get something out now.
25:27I need to get a little bit of a little bit of a little bit of a little bit of
25:36a little bit of a little bit of a little bit of a little bit of a little bit of
25:41a little bit of a little bit of a little bit of a little bit of a little bit of
25:45a little bit of a little bit of a little bit of a little bit of a little bit of
25:49a little bit of a little bit of a little bit of a little bit of a little bit of
25:49a little bit of a little bit of a little bit of a little bit of a little bit of
25:50a little bit of a little bit of a little bit of a little bit of a little bit of
25:50a little bit of a little bit of a little bit of a little bit of a little bit of
25:50a little bit of a little bit of a little bit of a little bit of a little bit of
25:50a little bit of a little bit of a little bit of a little bit of a little bit of
25:51a little bit of a little bit of a little bit of a little bit of a little bit of
25:56a
25:56service staff and be like see how easy it is to fall down and still not break the plate
26:01it's like it got hit by a linebacker
26:15lovely
26:19wow i had fun with this one dark is usually with evil light is usually with good so i really
26:25wanted
26:25to 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 cream how beautiful
26:40is this a candle i was inspired by everything that was on the floor today so immediately i saw the
26:45black candles and i'm like this is going to be a lot of fun with the dark chocolate and then
26:49the
26:50sriracha and that spice was the secret ingredient here in the flame of the candle i love the idea
26:56of the burning black candle but i'm sorry you didn't put sriracha in the chocolate that being said i
27:03loved the ice cream i thought the texture of the ice cream was great the chocolate ganache and biscuits
27:08with cocoa it's just a little bit too heavy i would prefer like a ganache monte or something more light
27:17the good dessert i thought was really good i love yuzu i love raspberry i love lemon i like the
27:23raspberry jelly that you put inside and i like the little hints of meringue that you had on the
27:26outside too your sable is very good texture but for me the white chocolate is too much
27:32man i think both of your desserts are visually really stunning and you're cooking at a very high
27:38level thank you matt well done chef thank you good work thank you good score matt in the molcajete i
27:47have
27:47here my rose petals making a mole de rosas with mexican food one of my favorite desserts is a sweet
27:57tamal
27:57i love horchata so for my good dessert i'm also making a horchata pudding please set
28:06in this competition i overthink everything and all of a sudden i realize that i am so not in a
28:13good
28:14place one hour
28:26anything looks good
28:29chris got to choose the forbidden ingredients that every other chef would use
28:34and he took anchovies whoa hello hello hello tell us what you made so for my evil dessert i made
28:43paradise lost the green pandan ice cream is supposed to represent the good and then the anchovy fish
28:48sauce caramel underneath is kind of swallowing it up and then i made a black sesame shortbread cookie
28:53with a little crumble underneath to represent fire and brimstone and then my good dessert is paradise found
28:59i'm my most happiest i'm at the beach and specifically in jamaica so it's passion fruit ice cream
29:04passion fruit meringue and then you have caramelized plantains and rum cake your good dessert
29:11was 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 plantain in the other part of the dessert because i like all this preparation
29:28but it looked like three different desserts let's talk about your other dessert we have all struggled
29:34with why on earth you picked anchovies
29:38but a hundred percent you sold me this caramel was really delicious thank you chef i really love the
29:45burning uh on top it's make me in childhood when i was cooking the marshmallow yeah yeah i thought your
29:52caramel was really delicious thank you i really enjoyed it thank you chef but i did think you were crazy
29:57for
29:57picking anchovies and i'm sticking by that thank you chris thank you thank you chefs okay let's score chris
30:19damn whoa you're doing a lot america's culinary cup
30:25ain't no joke so right in front of you is the evil dessert black cherry dark chocolate cake black cherry
30:31silver bay it's inspired by walking into a black forest the butterfly is going to that evil but as
30:37you go into it it gets very dark very rich like it swallows you into the swamp the forbidden ingredient
30:43is black olives to go on the side a black olive filled with black olive caramel you delivered a great
30:50flavor of oil cured olive without it being too strong i liked it very much thank you i really love
30:56this
30:56olives olives the only thing i would like a little bit more freshness inside
31:02maybe a little bit more sorbet i almost wish you had just given me this
31:06because this was fantastic okay i'll just i'll just take this away
31:13you didn't even need all this that one little bite was supplied okay
31:19for my good dessert i made what i imagined heaven to be and that's going home i grew up in
31:24port douglas
31:25it's a very tropical town by the beach it's variations of tropical fruit was white chocolate
31:30and coconut sorbet buda how many people did you have helping you make i had that five people from
31:35production and then the florist yeah the florist your good dessert it's so beautiful inside all the
31:43small bowl it's so nice so amazing with a lot of flavor but the outside maybe it was a good
31:48choice for
31:49the presentation but maybe not that the good choice for the taste i would like to have the citrus flavor
31:55in the mouth now i think you told your story well all these beautiful tropical flavors i felt the beach
32:02this is probably your best dish i've seen from you in this competition well done thank you thank you
32:10i mean that should have been like his mic drop he's an overachiever let's score buddha
32:20wow whoa look at that in the bowl you have your good as wholesome as pie
32:28how nice to have an old-fashioned pie it's a liquid hazelnut tart with cherry sorbet and what's the
32:36reduction that kind of circles the place pedro jimenez and why is this very beautiful dessert
32:41evil it's a serpent in the garden a white chocolate passion fruit custard i really think like the curve
32:49ball that chris gave you in the form of these dandelion greens are one of my favorite parts of this
32:54dish
32:54oh well great you tamed the bitterness and turned them into something that is so enjoyable i wish you'd
33:00given me more okay yes i never try a liquid tart and i really loved it the only thing this
33:07is not cook
33:08enough i love the fact he brought together like three of my favorite things pedro jimenez sherry
33:13cherries and hazelnuts thank you katie thank you thank you very much chef michael i really thought you were
33:20gonna say some of your three favorite things are padma nina and i i'm kind of disappointed
33:29wow i recommend starting with the evil dish the evil no it's the white one
33:36the evil is the sour pickle granita with potato chip panna cotta dill oil and potato chip twiels
33:46dusted 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 the black sesame ice cream asian pear
33:59and calamansi jam and fresh asian pear also black sesame is supposed to be really good for you as
34:04opposed to potato chips so that's a good thing you know when both these desserts came to our table
34:10it was very easy to assume that the black sesame dessert was the evil but i love that you flipped
34:17them are these actually fried potatoes this is a twill yeah you need to put that in a bag and
34:23sell it
34:23okay i love it yeah oh wow you used your forbidden ingredient to great effect i thought it was delicious
34:30i love the crunch of the potato chips the dill sour pickles really came through if there's anybody at
34:38this table that can appreciate bad ideas that really work out well i'm your guy okay it's fun it's
34:47whimsical this is just great great stuff for your good desserts i love these fluffy biscuits it's amazing
34:56maybe one of the best cakes we've had today but as much as i love asian pear i am not
35:01a fan of the skin
35:02of an asian pear okay i understand what wiley's saying much as i hate to admit it but i think
35:08it
35:08every element was so necessary on this plate thank you beverly thank you great job thank you well done
35:32like time is running out and i still didn't have my evil dessert on a plate i'm not gonna make
35:39it i'm out of time
35:55i didn't finish i did not plate my evil dessert which was the forbidden ingredient
36:04the mustard seeds i feel like vomiting oh my god is something else coming
36:16no uh tell us what you made for my good dessert i made a tamal dulce with muddled mole of
36:24rose petals
36:25with a little whipped horchata and what happened to your evil dessert
36:31i just didn't finish it on time i couldn't didn't plate it well uh let's let's talk about the dish
36:38that we do have doesn't matter what the challenge is you find a way to express your culture and the
36:43flavors that are most dear to you the horchata cream that you made is absolutely delicious but it's very
36:50easy to go a bit too far with the flavor of rose and for me unfortunately i think in this
36:54dessert
36:55you've done that i love mexico i lived there for one year and you bring me all the flavor i
37:02love
37:02from mexico for me the mole it's very balanced every time you give us ingredients that i'm totally
37:09familiar with but you could deliver them to me in a way that i've never had before and that's the
37:13sign
37:13of a great chef and when i say this last thing i mean it as the highest compliment this is
37:18like the best
37:19twinkie i ever had you can see that yeah it was like the cream the cake the shape was fantastic
37:26horchata is one of my favorite drinks and i love how you got it on the plate in that cream
37:31but i'm
37:32sorry i didn't get to taste your evil dessert yeah thank you so much thank you so much all right
37:40let's score
37:42it's sad but it is what it is i'm proud of my dish they definitely liked it but i only
37:48did 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
37:55i have 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
38:15very 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
38:48congratulations beverly you finished first with 155 points out of a possible 160. you are five
38:55points away from perfection hallelujah you were voted by your peers earlier today to be most likely to
39:03win america's culinary cup and you just showed us why i kind of feel like i'm gonna faint it feels
39:10really great because i think it's empowering me i'm trying to like say you know what that voice in your
39:15head that's like afraid to shine like because something bad's gonna happen to you that is an illusion
39:20congratulations to all six of you keith and diana since your names are not on the board that means
39:28you two have the lowest scores and one of you will be going home
39:36the chef going home today is
39:49diana diana unfortunately there was just no way for you to make up the difference since you only
39:55plated one dessert i'm so sorry but you served your final dish six hours i know sounds like a long
40:02time
40:03but not for me apparently thank you for the opportunity and it's been really great to be
40:09able to cook mexican food in this platform and getting to know you guys you know it's been my
40:14mission for a long time to like dedicate my professional career to mexican food so
40:21it's been great to do this in such a large platform like this even just like talking about
40:26it with 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 um beating myself up right now i don't want you to beat
40:44yourself
40:44up well i also don't want to be here because diana 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 yep 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 buddha
41:52just going to be a meringue i'm doing spherification i'm smoking everything
41:57as you crack into it she like pour out oh my food when i came up with this challenge i
42:04did not think
42:04the eating 40 dishes yeah i'm gonna throw up oh i'm so full what happens when a ghost gets a
42:12job
42:13hr wants to see me in person quote send nudes it's actually impressive how prolifically problematic
42:20you managed to be ghost is all new cbs thursday and streaming on paramount plus
42:26boston blue is all new cbs friday 10 9 7 and streaming on paramount plus
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