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00:02I'm Padma Lakshmi and we've scoured the nation to bring together the most elite chefs and the
00:09most renowned judges into the ultimate culinary battleground. This is a test of our 10 culinary
00:16commandments. Master them and you win $1 million. Brought to you by our official cleanup partners,
00:24Don Powerwash.
00:30Last time on America's Culinary Cup. Today's culinary commandment, vegetables. I'm like not in a good place. I just underestimated
00:39time. Holy . The only vegetable on this dish is broccoli. Yes. Well done. My dessert has to be perfect.
00:46The individual components weren't saying pay attention to me. I'm sorry, Emily. You've served your final dish. Oh man, I'm
00:54relieved. Oh my God. It was freaking close.
01:08Here we go. Here we go. That floor. Oh. Oh. Oh. Beautiful. This is very cool.
01:17What happened to this place? It is not the kitchen that I left last week. Wait, peacocks. This is gorgeous.
01:27On my right, it looks like a wedding. It's flowers and gentleness and purity. And then I look to the
01:35left. It's kind of creepy over here. Oh, black roses. There's black crows, skulls with a snake coming out. Oh,
01:42I don't know why. I don't want to be on the side.
01:44I don't want to be on the side. I don't want to be on the side. I don't want to
01:45be on the side. I'm getting angry. I definitely want to know what's under the gold dome. That's forbidden. Don't
01:50touch it.
01:51Don't touch it. Oh. Oh. Oh. Oh. Oh. Oh. Oh. Oh. Oh. Oh. Oh. Oh. Well. Well. Well. Well. You've
02:12made it for another glorious evening. Makes me sick. What is happening now? What is happening now? What is happening
02:21now?
02:21She's kind of, like, mean today.
02:24Behold, my garden of good and evil, where anything can happen.
02:31Your commandment today is...
02:37Desserts.
02:38Oh, God, again. I made dessert last week, and it did not go so well.
02:43Be gone with you.
02:47Chefs, we all know that no great meal is complete without a great dessert.
02:51We expect you to create desserts that are technically sound, well-executed, and most of all, delicious.
02:58I love a good execution.
03:02I love this Padma. I'm scared of her, but I'm also, like, in awe of her.
03:07To make great desserts, you have to be a scientist, an artist, and a storyteller all at once.
03:13Today, you'll be tasked with not one, but two desserts.
03:19Wow.
03:19Inspired by our whimsical garden of good and evil.
03:25So one dessert will be good, and one dessert will be evil.
03:31Speaking of evil, I'm feeling a little extra evil this evening.
03:37And I'm wondering who you think is most likely to win this competition, and who is least likely.
03:49So I want each of you, alone, to head to my garden confessional and cast your votes.
03:56Told you I was feeling a little evil.
03:59Now you, my pretty, go off there first and go cast your vote.
04:04It's not personal, I promise.
04:07It's not a popularity contest, but it kind of feels like that for a moment.
04:11It's easy to vote someone to the top, because that is an expression of confidence.
04:17Beverly.
04:19But having to vote someone on the bottom, the last thing I want to do is hurt someone's feelings.
04:24I don't want to do this.
04:25Also, I don't quite know what's going to happen.
04:29Deanna.
04:32I definitely think when everybody thinks you're going to win, you end up forming a target on your back.
04:40I'm not loving this.
04:42Fatima's definitely leaning into her evil character, because this is far from fun for any of us.
04:50Chris, least likely to win.
04:53Beverly, most likely to win.
04:58At this point, if you're to put money anywhere, Buddha's the most likely to win.
05:02He's not who I hope to win.
05:08That was hard.
05:09Sorry.
05:11All the votes are in.
05:13And now, the results.
05:18The chef voted most likely to win America's Culinary Cup.
05:24Is.
05:31I believe.
05:42My whole life, I've been fighting to get recognition.
05:46And.
05:49It's been really emotional for me.
05:52I'm just not the kind of girl that people believed in.
05:57Well, we believe in you.
05:58Yeah, we do believe in you.
06:01That means a lot to me.
06:03I've always been an underdog.
06:07Watching Beverly next to me cry and say that she's an underdog,
06:11well, it sounds like you're the biggest threat.
06:13I am doing the best dishes I've ever done, and I'm getting nowhere.
06:16It feels like I'm the underdog.
06:19And now, let's find out who was voted least likely
06:24to win America's Culinary Cup.
06:27Behold!
06:37Doesn't feel good.
06:40Chris Morgan?
06:43Apparently.
06:44How are you feeling, Chris?
06:45It's disappointing, but I've been on the bottom a couple times.
06:49I love a good bottom.
06:53Come to me.
06:55I'm just nervous.
06:56I have no idea what this means.
06:58Either I'm going home or I'm at a disadvantage.
07:01In this challenge, your evil desserts must each include one of our forbidden ingredients.
07:11Something you typically wouldn't put into a dessert.
07:19We have blue cheese, pickles, dandelion greens, mustard seeds, anchovies, my favorite, coarse radish, cured black olives, and of course,
07:35sriracha.
07:37I wouldn't want to be one of you guys right now.
07:40The things that I definitely don't want would be pickles, blue cheese.
07:45I just hope I don't get dandelion greens.
07:48Hot sauce is a condiment.
07:49I don't use condiments in my cooking.
07:50Chris, want to get revenge?
07:54Maybe a tidbit.
07:56Since all the chefs did you dirty, voting you least likely, now's your chance.
08:02Okay.
08:03You must assign one of these ingredients to one of the chefs.
08:11Frugal.
08:11Remember, Chris, you have to cook with one of them yourself.
08:17What the ?
08:18Is it too late?
08:19Can we re-vote?
08:20I'll take the bottom.
08:22Chris is assigning pickles to Beverly.
08:25Blue cheese.
08:27Carra.
08:30It's rough.
08:31Dandelion greens.
08:33Katie.
08:34Oh, God.
08:37Horseradish.
08:38O'Keefe.
08:41Yeah, I don't know what the hell to do with that.
08:44Diana has mustard seeds, cured black olives for Buddha, and sriracha for you, Matt.
08:52You gave yourself anchovies?
08:54I did, yeah.
08:56Just see if he's got a fever.
08:57Don't get too close to me.
09:00I think I have an immediate direction for those that I think would work, so.
09:04I love a man with a plan.
09:06Be gone with you, mere mortal.
09:07All right.
09:09All of you have your forbidden ingredients.
09:12You'll have six hours to create your desserts.
09:17Chefs, please head to your cauldrons.
09:25Cara, your time starts now.
09:38Going into this challenge, I feel like I have something to prove.
09:42I may be voted most likely to lose, but it lit a fire under my ass, you know?
09:47If everybody here thinks I'm going to go home, I'm going to prove them wrong.
09:51Chris, what's going on with all those pots, baby?
09:53Ice cream, syrups, lots of stuff.
09:56Lots of stuff, heard.
09:57Lots of stuff.
09:58Keith's a machine.
09:59He cooks with such confidence, and we've quickly formed a bond here.
10:06Let's get it, Chuck.
10:11I've done desserts.
10:12I just don't do it on a regular, so I'm just not 100% confident.
10:16Let's go.
10:17Let's get this one over with.
10:23Pickles are great.
10:26I grew up on pickles.
10:27I grew up on kimchi.
10:29Every single day of my life, I had pickles in front of me.
10:33First thing I'm going to do is my evil dessert, and I'm going to make pickle granita right away.
10:37Two pounds.
10:39With potato chip panna cotta.
10:42It's potatoes, pickles, and dill.
10:46Potato chips are a forbidden food in my family.
10:48My kids, they'll just eat the whole bag.
10:50They sneak it in, though, at school.
10:57Six hours to make two desserts.
11:00Sounds like it's a lot of time, but it's going to take me a long time to execute the things
11:05that I want to execute.
11:08Here's some more cherry puree.
11:13Pastry cream.
11:14The first thing I think of with blue cheese is a classic French dessert.
11:18It's called milfeuille.
11:20It's layers of puff pastry on layers of puff pastry mixed with pastry cream.
11:23The blue cheese would lend itself well, because it will be sweet, but not too sweet.
11:27That looks good.
11:29What is that?
11:30It's pastry cream.
11:31I got blue cheese.
11:33Oh, wow.
11:34Yeah.
11:34So I'm trying to think of...
11:36I'm making puff.
11:37You're making puff pastry?
11:38Puff pastry takes a tremendous amount of time and energy and precision to do correctly.
11:43You know there's puff pastry in the pantry.
11:47I can't do that.
11:48It's a pastry challenge.
11:49Good for you.
11:49It's a pastry challenge.
11:50I appreciate your ambition.
11:52All right, we'll leave you alone.
11:53Good luck, Karen.
11:54Yeah, good luck.
11:55Are you making puff pastry?
11:56Yeah.
11:57I'm jumping off the deep end.
11:58What do you think about pulling off a real puff pastry in six hours?
12:02I think that's ballsy and...
12:03It's high risk, high reward.
12:06We've been encouraging them to take risk and take chances, but...
12:08I don't know if I would take that on.
12:10What am I doing?
12:25It's a dessert challenge.
12:26We have to make one dessert good, one dessert evil.
12:30What do we got here?
12:31A white chocolate mousse for heaven.
12:33And then for dessert, for hell, I was going to play on like a Baba El Rum.
12:39We're going to bring the heat with the liquor and the horseradish.
12:42How is your dessert, Dinky?
12:43Strong, would you say?
12:45We're going to all learn together.
12:46That's right.
12:47Because I can tell you, everything I'm doing right now, I have not done before.
12:52Oh.
12:52Okay.
12:53That is very risky.
12:54Yes.
12:55I told you to take risks, so there you go.
12:57Good luck.
13:04This challenge is hard because you're trying to incorporate flavor that most people would
13:08not associate with dessert.
13:09Everyone in this room thinks I'm absolutely out of my mind because I pick anchovies, but
13:15I really like my approach.
13:16I'm going to puree fish sauce with anchovies, strain it out, add that into my caramel.
13:21The anchovies and the caramel, first time ever doing that.
13:25There is, fish head.
13:26A fish head.
13:27I know I'm a little crazy, but you guys figured that out already.
13:30Yeah.
13:30Were you stabbed in the heart when you found out everyone thought you would be the least
13:34likely?
13:35Yeah, I felt terrible.
13:36Better to be underestimated and over-delivered.
13:38Yeah, because if I go home after this, it's like, okay, well, they were right.
13:41You're the one with the Michelin stars.
13:43Show them how it's done.
13:45I'll try my best.
13:50I'm doing a Black Forest inspired evil dessert with black olives.
13:54Chris gives me cured black olives.
13:56They're quite salty.
13:57I soak them in water.
13:58I rinse them out about five times to get all that salt out.
14:01I'm just canning my olives.
14:03It's similar to like a praline.
14:05Buddha, your wife teach you everything you know?
14:07Yeah, pretty much.
14:08I'm not afraid to say that.
14:10My wife is actually a fully qualified chef.
14:13She was the pastry sous chef at Lev Manson Park for five years.
14:18My wife did not like me at the start.
14:20She thought I was cocky.
14:21Then you just find out that my cockiness is not being cocky.
14:24It's actually someone who's just deeply passionate about their craft.
14:27My wife's the best thing that's ever happened to me.
14:31Without her, I don't get my two little angels.
14:34When we're around, you'll share more than just food.
14:37Me and Rebecca have not had a proper wedding.
14:40We got married on our day off from work.
14:43You can't really fit that shoe, but you can try my love.
14:46She's doing it.
14:47It would be lovely to be having a wedding with all of our family together.
14:52So a million dollars would definitely help out a lot.
14:57Matt, you remember that time you trained for the Baku store and you used Sriracha for that?
15:02How did it go for you?
15:03It won me gold.
15:04You're in trouble, Buddha.
15:06I'm a little inspired by our black candles.
15:08For my evil dessert, I'm going to mimic these black candles.
15:12It's a dark chocolate candlestick with mango ice cream flame.
15:16And I'm going to add the Sriracha in with some of the mango.
15:20How are you feeling?
15:23I'm doing, I feel like I'm taking one step at a time.
15:27All right.
15:29For my evil dessert, I'm making a dobladita de chocolate.
15:33Doblad is to bend.
15:35So dobladita is a fold over.
15:38The inspiration behind the dobladas is the dish where my family's from in Mexico.
15:45Enchiladas Potocinas.
15:46And it's a chocolate masa tortilla stuffed with chocolate cookie crumble
15:51and passion fruit pickled mustard seed salsa.
15:54And then you fold it over and sear it.
15:57It's a lot.
15:58Time is never my friend.
16:00Last week, I know I didn't have a good cook.
16:03Today is a new day.
16:04Let's start moving forward.
16:06Where did the time go?
16:12This is definitely my nemesis.
16:15For my evil dessert, Chris gives me dandelion greens.
16:19Definitely evil.
16:22I've decided to make this chocolate passion fruit custard
16:26and shape it like a snake with candied dandelion greens.
16:31Like a snake in the garden.
16:33But after I've blanched the dandelion greens,
16:36they're still so bitter.
16:40Blanche.
16:40Shock.
16:41Taste.
16:42Still super bitter.
16:43Blanche.
16:43Shock.
16:44Taste.
16:44Still super bitter.
16:45Nope.
16:45I'm afraid this evil ingredient is going to cost me a million dollars.
16:50They are bitter.
16:58Thinking outside the box.
16:59For my good dessert, I had to be opposite of the evil dessert.
17:03I've never actually baked this cake fresh.
17:05I think that's a nice touch.
17:07I'm going to make a black sesame tea cake.
17:11It's so warm.
17:12It kind of gives you the same satisfaction of like a warm brownie, but like with black sesame.
17:16Oh, no.
17:17That's flour.
17:18What am I doing?
17:19I did get voted the most likely to win this competition.
17:22I don't know how to handle this attention right now.
17:25Do I rise to it?
17:26I feel like so much pressure.
17:28This work is focused.
17:34Chefs, it looks like you have things pretty much under control in here.
17:39The three of us are going to go to the airport to pick up our guest judge.
17:44Take care.
17:47I'm wondering who the guest judge is.
17:49My mind starts spinning.
17:51I'm definitely a little nervous as to who I'm going to be cooking for.
18:03Right now, I'm weighing out black sesame paste.
18:05I'm going to fill these dumplings with them.
18:08My good dessert is a Chinese mochi soup dumpling.
18:11It's still a dessert, but it's something that's like good for you.
18:14Keith, you ever made this dessert before?
18:15Never made it before.
18:16I love that, Chef.
18:20When I cool down my syrup, I taste it, and there's no horseradish.
18:24You want horseradish?
18:26Damn.
18:26If there's no horseradish, I'm definitely going home.
18:29Sometimes you got to go for it, right?
18:30Yeah, I'm like, I'm in trouble.
18:32Ugh.
18:42I cooked all the horseradish flavor out.
18:46Refiring the syrup, the horseradish's gone.
18:48And so I've shaved the horseradish in there off heat and let it steep like tea.
18:57Yes.
18:59That was it.
19:00Now you got your horseradish syrup.
19:02Ooh.
19:05I'm worried about my dandelion greens.
19:08They are so bitter.
19:10That's better.
19:11A hint of bitter instead of a kick in your face of bitter.
19:15That's better.
19:16Okay.
19:16Now it's time to quickly blanch them in simple syrup and lay them out on the dehydrator trays.
19:21Hey Katie, how you doing over there?
19:24I'm doing good.
19:25Oh, this is tedious.
19:35Chefs, I'd like to introduce you to Nina Metier, voted the world's best pastry chef.
19:44Not one, but two years in a row.
19:47Welcome.
19:49I'm very happy to try your creation.
19:53For my evil dessert, I'm making a classic French pastry.
19:56No pressure.
19:58All right, shall we go to the dining room?
19:59Yes.
20:05Time is almost out.
20:07My puff pastry better be the way I want them to turn out.
20:09There will be no opportunity to make a second puff.
20:17Perfect.
20:18The layers are there, but any time you're serving someone a food that they're known for making, you have to
20:25be nervous.
20:29I know it is.
20:34Hi, Cara.
20:35Look at that.
20:36My good dessert is tangyuan.
20:38It's made with chrysanthemum chi, and it's rice mochi filled with black sesame, which is this typical New Year's dumpling.
20:45My evil dessert is a blue cheese milfoy, and it's evil because it is decadent and rich.
20:55To make puff pastry, I know it's a lot of work.
21:00And you made it very well.
21:02So, congratulations for that.
21:04And the blue cheese is very nice.
21:07I love it.
21:08The fact that you made puff pastry from scratch in six hours, that alone is something we'll be talking about
21:14throughout the competition.
21:15No complaints.
21:16Really good.
21:17Cara, if this dessert is evil, I don't want to be good because I really loved it.
21:22I like that you had the confidence just to put a few chunks of blue cheese in that pastry cream.
21:28Your good dessert.
21:29I love the dumpling.
21:30I love that filling and the way it meets with the mochi.
21:33I think it's delicious.
21:34Just for me, it could be ever so slightly sweeter.
21:37It's really refreshing, and I think it tells a wonderful story.
21:41For me, your dumplings were really nice, but the filling is sort of gritty, dense, black sesame.
21:49So I think to break up that denseness, maybe just a little sweeter inside.
21:55Thank you, Cara.
21:56Merci beaucoup.
21:57Well done.
21:58These two desserts kind of are the two sides of Cara, as we're coming to learn.
22:03She's got clearly like a mastery of Chinese cuisine, but then here she proves that she's got very rigorous French
22:09training somewhere in her background.
22:11All right, let's score Cara.
22:17Keith, you want a little bit of rum?
22:19Take the edge off.
22:21For my good dessert, I'm making rum cake, leaning into like my love of Jamaica and the Caribbean.
22:27My aunt is Jamaican.
22:29She introduced me to Caribbean food at a very young age.
22:32You like cheese, bubby?
22:33And my wife's Jamaican Chinese.
22:35I don't know.
22:36It feels different when you're cooking a cuisine that you have like a personal attachment to.
22:40If I win this million dollars, first thing I'm doing is flying to Jamaica with my wife and daughters immediately.
22:46Rum cake.
22:47You like it?
22:48I love it.
22:49I'm making that for 10 years.
22:51It's my jam.
22:57All the components are good to me, but I won't know if the techniques were executed.
23:03Properly until I put it before the judges.
23:05Cakes are too big.
23:07Should have been smaller pieces.
23:09I've never made these things before.
23:12You just never know.
23:20Hi, Keith.
23:21Hello.
23:22Tell us what you made.
23:23My dishes are called Heaven and Hell.
23:25For my good dessert, I made a white chocolate mousse with an almond crumble, basil and mint granita,
23:31and a citrus gel.
23:33Kind of playing off the colors you have today.
23:35White for your angels.
23:37Red.
23:38I don't want to call you the devil.
23:40Oh, you can call me a devil any day.
23:43And then my evil dessert, I did a baba rum cake with a horseradish lava.
23:49It's very difficult to have a baba.
23:52Not too wet, but wet enough.
23:54The balance is complicated.
23:56So congrats for that.
23:58But you can improve its balance because I want more cream.
24:02I said that when I plated it, and I'm like, I should have cut a smaller piece of square, more
24:07elegant.
24:07Or give us more cream.
24:09Did you sweeten the red lava sauce?
24:12Yeah, it's a syrup.
24:13The lava is a kind of punch in the face a little bit.
24:16For your good dessert, it's a very good idea, but I just need it a little bit more together.
24:21Okay.
24:22I agree with the chef.
24:23The problem with this dessert is the way it's been assembled.
24:25Had you put it in a bowl, it would have been much easier to get all of those flavors in
24:29one bite.
24:30Yeah.
24:30Keith, you called it a mousse, but texturally, as a mousse, I would want it a little bit airier, a
24:35little bit lighter.
24:35Okay.
24:36Thank you so much, Keith.
24:38Just never know.
24:40And so I've stopped walking out of that room confident a long time ago.
24:44Let's go with Keith.
24:50This is going to mimic a little bit of the garden going on over there.
24:53For the good dessert, I'm making a yuzu curd.
24:56You know, being shortbread cookie, that it's going to sit underneath the curd stuffed with raspberries and coated in white
25:02chocolate tops with twill.
25:04So the idea is to have this kind of whimsical branches coming up from the dome.
25:10They get hard baked just to be able to kind of like drip over the mold.
25:17These are breaking apart.
25:19I mean, they're fragile.
25:20Time's running out.
25:21I do another one.
25:22And then by the time I'm trying to transfer them, they're breaking apart again.
25:27The smallest error one, something that's very delicate and detail-oriented, could get me eliminated from the competition.
25:34But I was like, screw it, I need to get something out now.
25:53GBLAT ντ
25:55Jeez-
25:58Slid rig right out.
26:00Yeah, but listen I saved a whole sack of plates.
26:06i can show all my service staff and be like see how easy it is to fall down and still
26:10not break
26:11the plate it's like i got hit by a linebacker
26:25lovely
26:29wow i had fun with this one dark is usually with evil light is usually with good so i really
26:35wanted
26:36to play off of those two tones my good dessert is a yuzu curd with raspberries and a vanilla
26:43shortbread and then my evil dessert is a dark chocolate sponge with mango ice cream how
26:50beautiful is this a candle i was inspired by everything that was on the floor today so
26:55immediately i saw the black candles and i'm like this is going to be a lot of fun with the
26:59dark
26:59chocolate and then the sriracha and that spice was the secret ingredient here in the flame of the candle
27:05i love the idea of the burning black candle but i'm sorry you didn't put sriracha in the chocolate
27:13that being said i loved the ice cream i thought the texture of the ice cream was great the chocolate
27:18ganache and biscuits with cocoa it's just a little bit too heavy i would prefer like a ganache monte
27:24or something more light the good dessert i thought was really good i love yuzu i love raspberry i
27:33love lemon i like the raspberry jelly that you put inside and i like the little hints of meringue that
27:37you had on the outside too your sable is very good texture but for me the white chocolate is too
27:42much
27:43matt i think both of your desserts are visually really stunning and you're cooking at a very high
27:49level thank you matt well done chef thank you good work thank you let's score matt in the molcajete i
27:58have
27:58here my rose petals making a mole de rosas with mexican food one of my favorite desserts is a sweet
28:07tamal
28:08i love horchata so for my good dessert i'm also making a horchata pudding please set
28:17in this competition i overthink everything and all of a sudden i realize that i am so not in a
28:24good
28:24place one hour
28:27what do you think looks good
28:40chris got to choose the forbidden ingredients that every other chef would use
28:45and he took anchovies wow hello hello hello tell us what you made so for my evil dessert i made
28:53paradise
28:54lost the green pandan ice cream is supposed to represent the good and then the anchovy fish
28:59sauce caramel underneath it's kind of swallowing it up and then i made a black sesame shortbread
29:03cookie with a little crumble underneath to represent fire and brimstone and then my good dessert is
29:09paradise found i'm my most happiest i'm at the beach and specifically in jamaica so it's passion
29:14fruit ice cream passion fruit meringue and then you have caramelized plantains and rum cake your good
29:20dessert was really good thank you the different crunchy bits and the creamy bits and the caramelized
29:27bits it was great i really love the cake i really love the ice cream and the crumble and
29:31really love the plantain but uh i miss the plantain in the other part of the dessert because i like
29:38all
29:38this preparation but it looks like three different desserts let's talk about your other dessert we have
29:44all struggled with why on earth you picked anchovies but a hundred percent you sold me this caramel
29:51was really delicious thank you chef i really love the burning uh on top it's make me in childhood when
29:58i was
29:59cooking the marshmallow yeah yeah i thought your caramel was really delicious thank you
30:04i really enjoyed it thank you chef but i did think you were crazy for picking anchovies
30:08and i'm sticking by that thank you chris thank you good stuff thank you chefs okay let's score chris
30:30oh damn whoa you're doing a lot america's culinary cup ain't no joke so right in front of you is
30:38the
30:38evil dessert black cherry dark chocolate cake black cherry sorbet it's inspired by walking into a black
30:44forest the butterfly is going to that evil but as you go into it it gets very dark very rich
30:50like it
30:51swallows you into the swamp the forbidden ingredient is black olives to go on the side a black olive filled
30:57with black olive caramel you delivered a great flavor of oil cured olive without it being too strong
31:03i liked it very much thank you i really love these olives the only thing i would like a little
31:11bit
31:11more freshness inside maybe a little bit more sorbet i almost wish you had just given me this
31:17because this was fantastic okay i'll just i'll just take this away
31:23you didn't even need all this that one little bite was supplied okay for my good dessert i made
31:31what i imagined heaven to be and that's going home i grew up in port douglas it's a very tropical
31:37town by the beach it's variations of tropical fruit with white chocolate and coconut sorbet buda how many
31:43people did you have helping you make i had that five people from production and then the florist yeah
31:48the florist your good dessert it's so beautiful inside all the small ball it's so nice so amazing
31:55with a lot of flavor but the outside maybe it was a good choice for the presentation but maybe not
32:01that
32:02the good choice for the taste i would like to have the citrus flavor in the mouth now i think
32:08you told
32:08your story well all these beautiful tropical flavors i felt the beach this is probably your best dish
32:15i've seen from you in this competition well done thank you thank you i mean that should have been like
32:22his mic drop he's an overachiever let's score buddha
32:31wow whoa look at that in the bowl you have your good as wholesome as pie
32:39how nice to have an old-fashioned pie it's a liquid hazelnut tart with cherry sorbet and what's the
32:47reduction that kind of circles the plate jadro jimenez and why is this very beautiful dessert evil it's a
32:54serpent in the garden a white chocolate passion fruit custard i really think like the curveball
33:00that chris gave you in the form of these dandelion greens are one of my favorite parts of this dish
33:05oh well great you tamed the bitterness and turned them into something that is so enjoyable i wish you'd
33:11given me more okay yes i never try a liquid tart and i really loved it the only thing this
33:17is not cook
33:18enough i love the fact he brought together like three of my favorite things pedro jimenez sherry
33:23cherries and hazelnuts thank you katie thank you thank you very much chef michael i really
33:30thought you were going to say some of your three favorite things are padma nina and i i'm kind of
33:37disappointed wow i recommend starting with the evil dish the evil no it's the white one oh yay okay the
33:48evil
33:48is the sour pickle granita with potato chip panna cotta dill oil and potato chip tuiles dusted with dill
33:58powder in my household potato chips are forbidden why it's just bad for you so that's why it's evil the
34:05good is the black sesame tea cake with a black sesame ice cream asian pear and calamansi jam and fresh
34:12asian
34:12pear also black sesame is supposed to be really good for you as opposed to potato chips so that's
34:17a good thing you know when both these desserts came to our table it was very easy to assume that
34:23the black sesame dessert was the evil but i love that you flipped them are these actually fried potatoes
34:30this is a twill yeah you need to put that in a bag and sell it okay i love it
34:36yeah oh wow you used your
34:38forbidden ingredient to great effect i thought it was delicious i love the crunch of the potato chips
34:43the dill sour pickles really came through if there's anybody at this table that can appreciate
34:50bad ideas that really work out well i'm your guy okay it's fun it's whimsical this is just great great
35:01stuff for your good desserts i love these fluffy biscuits it's amazing maybe one of the best cakes
35:08we've had today but as much as i love asian pear i am not a fan of the skin of
35:13an asian pear okay i
35:14understand what wiley's saying much as i hate to admit it but i think it every element was so necessary
35:21on this plate thank you beverly thank you great job thank you well done chef thank you thank you
35:27wow all right let's score 20 seconds oh my god like time is running out and i still didn't have
35:46my evil dessert on a plate i'm not gonna make it i'm out of time
36:08i didn't finish i did not plate my evil dessert which was the forbidden ingredient the mustard seeds
36:18i feel like vomiting oh my god
36:23is something else coming
36:29no uh tell us what you made for my good dessert i made a tamal dulce with muddled mole
36:36of rose petals with a little whipped horchata and what happened to your evil dessert
36:44i just didn't finish it on time i couldn't didn't plate it well let's let's talk about the dish that
36:51we do have doesn't matter what the challenge is you find a way to express your culture and the flavors
36:56that are most dear to you the horchata cream that you made is absolutely delicious but it's very easy
37:03to go a bit too far with the flavor of rose and for me unfortunately i think in this dessert
37:07you've done
37:08that i love mexico i lived there for one year and you bring me all the flavor i love from
37:15mexico for me the
37:16morning it's very balanced every time you give us ingredients that i'm totally familiar with but
37:23you could deliver them to me in a way that i've never had before and that's the sign of a
37:26great
37:26chef and when i say this last thing i mean it as the highest compliment this is like the best
37:32twinkie i
37:33ever had you can see that yeah it was like the cream the cake the shape was fantastic
37:38horchata is one of my favorite drinks and i love how you got it on the plate in that cream
37:43but i'm
37:45sorry i didn't get to taste your evil dessert yeah thank you so much thank you so much all right
37:52let's
37:53score it's sad but that's what it is i'm proud of my dish they definitely liked it but i only
38:01did one
38:01dish i don't know how it's going to be received lined up to other dishes and what they're making
38:07like i have no idea you didn't if you want to just chill i can just leave you alone
38:20today's commandment was our sweetest one yet it was surprising it was full of emotion and i was
38:27very impressed of your work high praise from the world's best pastry chef and although i wish i could
38:34be good to all of you the bottom line is the chef with the lowest score will be going home
38:43if you see your name on this scoreboard that means you're safe and we'll be moving on in the
38:50competition let's see the top six scores
39:00congratulations beverly you finished first with 155 points out of a possible
39:06160. you are five points away from perfection hallelujah
39:12you were voted by your peers earlier today to be most likely to win america's culinary cup
39:18and you just showed us why i kind of feel like i'm gonna faint it feels really great because i
39:23think
39:24it's empowering me i'm trying to like say you know what that voice in your head that's like afraid to
39:29shine
39:29like because something bad's gonna happen to you that is an illusion congratulations to all six of you
39:36keith and diana since your names are not on the board that means
39:41you two have the lowest scores and one of you will be going home
39:48the chef going home today is
40:02diana diana unfortunately there was just no way for you to make up the difference
40:07since you only plated one dessert i'm so sorry but you served your final dish
40:13six hours i know sounds like a long time but not for me apparently thank you for the opportunity and
40:20it's been really great to be able to cook mexican food in this platform and getting to know you guys
40:26you know it's been my mission for a long time to like dedicate my professional career to mexican food so
40:34it's been great to do this in such a large platform like this even just like talking about
40:39it with all these chefs and like all these questions it's been really nice
40:45and then there were seven now you're past the halfway point keith how are you feeling i don't
40:52even want to say relieved i'm i'm really um beating myself up right now i don't want you to beat
40:57yourself up well i also don't want to be here because diana only had one dish neither i'm questioning
41:02if she had two desserts where do i land but also i have to accept the fact that the competition
41:07was to
41:07put up two desserts the commandments are going to keep coming so get some rest good night thank you
41:13chefs great stuff guys thank you so much good job brother yep yep if everybody here thinks i'm going
41:21to go home i'm gonna prove them wrong congrats each week i'm learning more about how to compete
41:29in this setting and i'm only going to get better now we got the pastry part out i feel yeah
41:34let's get
41:35back to cooking again next time on america's culinary cup today's culinary commandment is culinary
41:45science and technology oh i made it through desserts but i'm going home today today's a no holds barred
41:54non-stop cook-off you'll have five hours five hours is your head exploding buddha just going to be a
42:03meringue i'm doing spherification i'm smoking everything as you crack into it she like pour out oh my
42:11when i came up with this challenge i did not think we would be eating 40 dishes yeah i'm gonna
42:18throw up oh
42:19i'm so full delicious
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