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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, Dawn 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 s***. 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 freaking close.
01:05Here we go. South floor.
01:09Oh.
01:10Beautiful.
01:11This is very cool.
01:14What happened to this place? It 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. It's flowers and gentleness and purity. But then I look to the
01:32left. It's kind of creepy over here. Oh 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.
01:42I'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.
02:07Well, well, well, you've made it for another glorious evening. Makes 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.
02:29Your 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.
04:02It'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.
04:27Deanna.
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.
04:39Padma'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, Buddha's the most likely to win.
04:59He's not who I hope to win.
05:06That was hard.
05:07Sorry.
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.
05:55We 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.
06:55Either 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.
08:00Chris, you must assign one of these ingredients to one of the chefs.
08:08Vertical.
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.
09:05All 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.
09:29It's over here.
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 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.
09:54Lots of stuff.
09:55Keith'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.
10:14Let'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 going to do is my evil dessert, and I'm going to make pickled granita right away.
10:35Two pounds with 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, at school.
10:55Six hours to make two desserts.
10:57It sounds like it's a lot of time, but it's going to take me a long time to execute the
11:02things that I want to execute.
11:06Here's some more cherry puree.
11:10Pastry cream.
11:11The 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, yeah, so I'm trying to think of, I'm making puff.
11:35You'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.
11:47I appreciate your ambition.
11:49All right, we'll leave you alone.
11:51Good luck, Kara.
11:51Yeah, 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 risk 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 going to play on like a Baba El Rum.
12:34I'm going to bring the heat with the liquor and the horseradish.
12:37How's your dessert date be?
12:38Strong, would you say?
12:39We're going to 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.
12:49I 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, but
13:09I really like my approach, I'm going to puree fish sauce with anchovies, strain it out, add
13:15that into my caramel.
13:16The anchovies and the caramel, first time ever doing that.
13:19There is, fish 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?
13:28Everyone thought you would be the least likely?
13:30Yeah, I felt terrible.
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.
13:45I'm doing 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, I rinse them out about five times to get all that salt out.
13:56I'm just canning my olives, similar to like a praline.
14:00Buddha, your wife teach you everything you know?
14:01Yeah, pretty much.
14:03I'm not afraid to say that.
14:05My wife is actually a fully qualified chef.
14:08She was the pastry sous chef at Lev Vanson Park for five years.
14:12My 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.
14:19She's actually someone who's just deeply passionate about their craft.
14:22My wife's the best thing that's ever happened to me.
14:26Without 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.
14:38You 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 sriracha for that?
14:57How did it go for you?
14:58It won me 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...
15:19I feel like I'm taking one step at a time.
15:22Heard.
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, enchiladas potocinas.
15:41And it's a chocolate masa tortilla stuffed with chocolate cookie crumble and 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 did the time go?
16:02Oh, f**k.
16:07This is definitely my nemesis.
16:10For my evil dessert, Chris gives me dandelion greens.
16:14Definitely evil.
16:17I've decided to make this chocolate passion fruit custard and shape it like a snake with candied dandelion greens.
16:26Like a snake in the garden.
16:28But after I blanched the dandelion greens, they're still so bitter.
16:34Blanche.
16:35Shock.
16:36Taste.
16:37Still super bitter.
16:38Blanche.
16:38Shock.
16:39Taste.
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.
17:05It's so warm.
17:07It kind of gives you the same satisfaction of like a warm brownie, but 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.
17:23Just focus, focus.
17:29Chefs, it looks like you have things pretty much under control in here.
17:33The 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.
18:08Hey, have you ever made this dessert before?
18:10Never made it before.
18:11I love that, chap.
18:15When I cool down my syrup, I taste it, and there's no horseradish.
18:19Want horseradish?
18:20Damn.
18:21If there's no horseradish, I'm definitely going home.
18:23Sometimes you got to go for it, right?
18:25Yeah, I'm like, I'm in trouble.
18:33I cook all the horseradish flavor out, refining the syrup.
18:38The horseradish is gone.
18:40And 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.
19:01That's better.
19:03A hint of bitter instead of a kick in your face of bitter.
19:06That's better.
19:06Okay, now 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.
19:40I'm very happy to try your creation for my evil dessert.
19:45I'm making a classic French pastry.
19:47No pressure.
19:48All right, shall we go to the dining room?
19:51Yes.
19:57Time's almost up.
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.
20:10But any time you're serving someone a food that they're known for making, you have to be nervous.
20:25Hi, Kara.
20:26Look at that.
20:27My good dessert is Tang Yuan.
20:29It's made with chrysanthemum tea and it's rice mochi filled with black sesame, which is this typical New Year's dumpling.
20:36My evil dessert is a blue cheese mill foie and it's evil because it is decadent and rich.
20:46To make puff pastry, I 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, that alone is something we'll be talking about
21:05throughout the competition.
21:06No complaints.
21:08Really good.
21:08Kara, if this dessert is evil, 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.
21:20I love the dumpling.
21:21I 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.
21:49These two desserts kind of are the two sides of Kara as we're coming to learn.
21:54She's got clearly like a mastery of Chinese cuisine.
21:57But then here, she proves that she's got very rigorous French training somewhere in her background.
22:02All right, let's score Kara.
22:08Hey, do you want a little bit of rum?
22:10Take 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.
22:26I 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.
22:38You like it?
22:39I 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.
22:58Should 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.
23:28Red.
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.
23:47So 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.
23:58Or 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.
24:27Thank 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, vanilla bean shortbread cookie that it's going to sit underneath the
24:51curd, stuffed with raspberries and coated in white chocolate topped with tuile.
24:55So the idea is to have this kind of whimsical branches coming up from the dome.
25:00They get hard baked just to be able to drip over the mold.
25:08These are breaking apart.
25:09I mean, they're fragile.
25:11I 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.
25:25But I was like, screw it.
25:26I need to get something out now.
25:34Beep!
25:44Geez.
25:47I slid it right up.
25:50Listen, I saved a stack of plates.
25:55I can show all my service staff and be like,
25:57see how easy it is to fall down and still not break the plate?
26:01It's like I got hit by a linebacker.
26:15Lovely.
26:18Wow.
26:19I had fun with this one.
26:21Dark is usually with evil.
26:23Light is usually with good.
26:24So I really wanted to play off of those two tones.
26:27My good dessert is a yuzu curd with raspberries and a vanilla shortbread.
26:33And then my evil dessert is a dark chocolate sponge with mango ice cream.
26:39How beautiful.
26:40Is this a candle?
26:41I was inspired by everything that was on the floor today.
26:44So immediately I saw the black candles and I'm like,
26:47this is going to be a lot of fun with the dark chocolate.
26:48And then the sriracha and that spice was the secret ingredient here in the flame of the candle.
26:55I love the idea of the burning black candle.
26:58But I'm sorry you didn't put sriracha in the chocolate.
27:02That being said, I loved the ice cream.
27:04I thought the texture of the ice cream was great.
27:06The chocolate ganache and biscuits with cocoa, it's just a little bit too heavy.
27:11I would prefer like a ganache montée or something more light.
27:17The good dessert, I thought was really good.
27:19I love yuzu.
27:20I love raspberry.
27:22I love lemon.
27:23I like the raspberry jelly that you put inside.
27:24And I like the little hints of meringue that you had on the outside too.
27:27Your sable is very good texture.
27:30But for me, the white chocolate is too much.
27:32Matt, I think both of your desserts are visually really stunning.
27:37And you're cooking at a very high level.
27:39Thank you, Matt.
27:40Well done, chef.
27:41Good work.
27:43Good score, Matt.
27:45In the molcajete, I have here my rose petals.
27:49I'm making a mole de rosas.
27:51With Mexican food, one of my favorite desserts is a sweet tamal.
27:57And I love horchata, so for my good dessert, I'm also making a horchata pudding.
28:05Please set.
28:06In this competition, I overthink everything.
28:09And all of a sudden, I realize that I am so not in a good place.
28:15One hour.
28:26What do you think?
28:27Looks good.
28:29Chris got to choose the forbidden ingredients that every other chef would use.
28:34And he took anchovies.
28:36Whoa.
28:38Hello.
28:38Hello.
28:39Hello.
28:40Tell us what you made.
28:41So, for my evil dessert, I made Paradise Lost.
28:43The green pandan ice cream is supposed to represent the good.
28:47And then the anchovy fish sauce caramel underneath is kind of swallowing it up.
28:50And then I made a black sesame shortbread cookie with a little crumble underneath to represent fire and brimstone.
28:56And then my good dessert is Paradise Found.
28:59I'm my most happiest.
29:00I'm at the beach and specifically in Jamaica.
29:02So, it's passion fruit ice cream, passion fruit meringue.
29:05And then you have caramelized plantains and rum cake.
29:08Your good dessert was really good.
29:13The different crunchy bits and the creamy bits and the caramelized bits.
29:17It was great.
29:17I really love the cake.
29:19I really love the ice cream and the crumble.
29:20And I really love the plantain.
29:22But I miss the plantain in the other part of the dessert.
29:26Because I like all this preparation.
29:28But it looks like three different desserts.
29:30Let's talk about your other dessert.
29:32We have all struggled with why on earth you picked anchovies.
29:38But 100% you sold me.
29:40This caramel was really delicious.
29:42Thank you, Chef.
29:44I really love the burning on top.
29:46It made me in childhood when I was cooking the marshmallow.
29:50Yeah, yeah, yeah.
29:51I thought your caramel was really delicious.
29:54I really enjoyed it.
29:55Thank you, Chef.
29:55But I did think you were crazy for picking anchovies.
29:58And I'm sticking by that.
29:59Thank you, Chris.
30:00Thank you, Chris.
30:00Thank you, Chef.
30:02Okay, let's score Chris.
30:19Damn.
30:20Whoa.
30:22You're doing a lot.
30:23America's Culinary Cup.
30:25Ain't no joke.
30:27So right in front of you is the evil dessert.
30:28Black cherry, dark chocolate cake, black cherry sorbet.
30:31It's inspired by walking into a black forest.
30:34The butterfly is going to that evil.
30:36But as you go into it, it gets very dark, very rich.
30:40Like it swallows you into the swamp.
30:41The forbidden ingredient is black olives.
30:44To go on 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.
30:53I liked it very much.
30:55I really love these olives.
30:58The only thing I would like a little bit more freshness inside, maybe a little bit more sorbet.
31:04I almost wish you had just given me this because this was fantastic.
31:08Okay, I'll just take this away.
31:13You didn't even need all this.
31:15That one little bite was supplied.
31:18Okay.
31:19For my good dessert, I made what I imagined heaven to be, and that's going home.
31:24I grew up in Port Douglas.
31:25It's a very tropical town by the beach.
31:28Its variations of tropical fruit was white chocolate and coconut sorbet.
31:32Buddha, how many people did you have helping you make all this?
31:34I had about five people from production.
31:36And then...
31:36The florist.
31:37Yeah, the florist.
31:38Your good dessert, it's so beautiful.
31:42Inside all the small bowl, it's so nice, so amazing with a lot of flavor.
31:46But the outside, maybe it was a good choice for the presentation, but maybe not that the good choice for
31:52the taste.
31:52I would like to have the citrus flavor in the mouth now.
31:56I think you told your story well.
31:58All these beautiful tropical flavors.
32:01I felt the beach.
32:02This is probably your best dish I've seen from you in this competition.
32:07Well done, Buddha.
32:08Thank you, Shaggy.
32:10I mean, that should have been like his mic drop.
32:12He's an overachiever.
32:14Let's go, Buddha.
32:20Wow.
32:21Whoa, look at that.
32:22In the bowl, you have your good as wholesome as pie.
32:28How nice to have an old-fashioned pie.
32:31It's a liquid hazelnut tart with cherry sorbet.
32:36And what's the reduction that kind of circles the place?
32:38Pedro Jimenez.
32:38And why is this very beautiful dessert evil?
32:42It's a serpent in the garden.
32:44A white chocolate passion fruit custard.
32:48I really think like the curveball that Chris gave you in the form of these dandelion greens
32:52are one of my favorite parts of this dish.
32:54Oh, well, great.
32:55You tamed the bitterness and turned them into something that is so enjoyable,
32:59I wish you'd given me more.
33:01Okay, yes.
33:02I never tried a liquid tart and I really loved it.
33:05The only thing, this is not cooked enough.
33:09I love the fact that he brought together like three of my favorite things.
33:12Pedro Jimenez, sherry, cherries, and hazelnuts.
33:15Thank you, Katie.
33:16Thank you very much, Chef.
33:19Michael, I really thought you were going to say some of your three favorite things are Padma,
33:24Nina, and I.
33:25I'm kind of disappointed.
33:28Wow.
33:30I recommend starting with the evil dish.
33:33This one?
33:34No, it's the white one.
33:35Oh, yay.
33:36Okay.
33:36The evil is the sour pickle granita with potato chip panna cotta, dill oil,
33:44and potato chip tuiles dusted with dill powder.
33:47In my household, potato chips are forbidden.
33:50Why?
33:51It's just bad for you.
33:52So that's why it's evil.
33:54The good is the black sesame tea cake with the black sesame ice cream,
33:58Asian pear and kalamanzi jam, and fresh Asian pear.
34:02Also, black sesame is supposed to be really good for you as opposed to potato chips.
34:05So that's a good thing.
34:07You know, when both these desserts came to our table,
34:10it was very easy to assume that the black sesame dessert was the evil.
34:15But I love that you flipped them.
34:18Are these actually fried potatoes?
34:19This is a tuile.
34:20Yeah.
34:21You need to put that in a bag and sell it.
34:23Okay.
34:24I love it.
34:25Yeah.
34:25Oh, wow.
34:26You used your forbidden ingredient to great effect.
34:29I thought it was delicious.
34:30I love the crunch of the potato chips.
34:32The dill sour pickles really came through.
34:36If there's anybody at this table that can appreciate bad ideas that really work out well,
34:43I'm your guy.
34:44Okay.
34:45It's fun.
34:46It's whimsical.
34:48This is just great, great stuff.
34:51For your good desserts, I love these fluffy biscuits.
34:55It's amazing.
34:56Maybe one of the best cakes we've had today.
34:58But as much as I love Asian pear, I am not a fan of the skin of an Asian pear.
35:03Okay.
35:03I understand what Wiley's saying, much as I hate to admit it.
35:07But I think every element was so necessary on this plate.
35:11Thank you, Beverly.
35:13Great job.
35:14Well done, chef.
35:17Wow.
35:18All right.
35:19Let's score.
35:2920 seconds.
35:30Oh, f***.
35:31Oh, my God.
35:32Time is running out, and I still didn't have my evil dessert on a plate.
35:38F***.
35:38I'm not going to make it.
35:39I'm out of time.
35:49Five, four, three, two, one.
35:54I'm done.
35:55F***.
35:56I didn't finish.
35:57I did not plate my evil dessert, which was the forbidden ingredient, the mustard seeds.
36:05I feel like vomiting.
36:06Oh, my God.
36:10Is something else coming?
36:14No.
36:17Tell us what you made.
36:18For my good dessert, I made a tamal dulce with muddled mole of rose petals with a little whipped horchata.
36:28And what happened to your evil dessert?
36:31I just didn't finish it on time.
36:33I couldn't, didn't plate it.
36:36Well, let's, let's talk about the dish that we do have.
36:39Doesn't matter what the challenge is, you find a way to express your culture and the flavors that are most
36:44dear to you.
36:45The horchata cream that you made is absolutely delicious, but it's very easy to go a bit too far with
36:51the flavor of rose.
36:52And for me, unfortunately, I think in this dessert, you've done that.
36:56I love Mexico.
36:57I lived there for one year and you bring me all the flavor I love from Mexico.
37:03For me, the mole, it's very balanced.
37:06Every time you give us ingredients that I'm totally familiar with, but you could deliver them to me in a
37:11way that I've never had before.
37:12And that's the sign of a great chef.
37:14And when I say this last thing, I mean it as the highest compliment.
37:18This is like the best Twinkie I ever had.
37:21You can see that, yeah.
37:22It 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 sorry I didn't get to taste your evil dessert.
37:35Yeah.
37:35Thank you so much.
37:36Thank you so much.
37:37Thank you, Diana.
37:39All right, let's score.
37:42It's sad, but it is what it is.
37:44I'm proud of my dish.
37:46They 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.
37:55Like, I have no idea.
37:57If you want to just chill, I can just leave you alone.
38:07Today's commandment was our sweetest one yet.
38:10It was surprising.
38:12It was full of emotion and I was very impressed of your work.
38:17High praise from the world's best pastry chef.
38:19And although I wish I could be good to all of you, the bottom line is the chef with the
38:25lowest 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 competition.
38:39Let's see the top six scores.
38:47Congratulations, Beverly.
38:49You finished first with 155 points out of a possible 160.
38:54You are five points away from perfection.
38:58Hallelujah.
38:59You were voted by your peers earlier today to be most likely to win America's Culinary Cup.
39:05And you just showed us why.
39:07I kind of feel like I'm going to faint.
39:09It feels really great.
39:10Because I think it's empowering me.
39:12I'm trying to, like, say, you know what?
39:14That voice in your head that's, like, afraid to shine, like, because something bad is going to happen to you,
39:18that is an illusion.
39:21Congratulations to all six of you.
39:23Keith and Deanna.
39:25Since your names are not on the board, that means you two have the lowest scores and one of you
39:32will be going home.
39:36The chef going home today is...
39:50Deanna, unfortunately, there was just no way for you to make up the difference since you only plated one dessert.
39:56I'm so sorry, but you served your final dish.
40:00Six hours, I know, sounds like a long time, but not for me, apparently.
40:05Thank you for the opportunity.
40:07And it's been really great to be able to cook Mexican food in this platform and getting to know you
40:12guys.
40:13You 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.
40:25Even just, like, talking about it with all these chefs and, like, all these questions, it's been really nice.
40:32And then there were seven.
40:35Now, you're past the halfway point.
40:37Keith, how are you feeling?
40:39I don't even want to say relieved.
40:40I'm really beating myself up right now.
40:43I don't want you to beat yourself up.
40:45Well, I also don't want to be here because Dion only had one dish, neither.
40:49I'm questioning if she had two desserts, where do I land?
40:52But also, I have to accept the fact that the competition was to put up two desserts.
40:56The commandments are going to keep coming.
40:58So, get some rest.
41:00Good night.
41:00Thank you, Chef.
41:01Thank you, Chef.
41:02Great stuff, guys.
41:03Thank you so much.
41:05Good job, brother.
41:06Yep, yep.
41:07If everybody here thinks I'm going to go home, I'm going to prove them wrong.
41:10Congrats.
41:10That's it, bro.
41:11Oh, no.
41:13Each week, I'm learning more about how to compete in this setting, and I'm only going
41:18to get better.
41:19Now, we got the pastry part out, I feel.
41:21Yeah.
41:22Let's get back to cooking again.
41:26Stay tuned for scenes from our next episode.
41:30Next time on America's Culinary Cup.
41:33Today's culinary commandment is culinary science and technology.
41:38Oh, I made it through desserts, but I'm going home today.
41:42Today's a no-holds-barred, non-stop cook-off.
41:45You'll have five hours.
41:48Five hours.
41:49Is your head exploding, Buddha?
41:52Just going to be a meringue.
41:53I'm doing spherification.
41:54I'm smoking everything.
41:57Ooh.
41:57As you crack into it, she'll, like, pour out.
42:00Oh, my.
42:01Ooh.
42:02When I came up with this challenge, I did not think we would be eating.
42:0540 dishes, yeah.
42:07I'm going to throw up.
42:08Oh, I'm so full.
42:10What happens when a ghost gets a job?
42:13HR wants to see me in person.
42:16Quote, send nudes.
42:17It's actually impressive how prolifically problematic you manage to be.
42:21Ghost is all new CBS Thursday and streaming on Paramount+.
42:26Lost in Blue is all new CBS Friday 10.9 and streaming on Paramount+.
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