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Transcript
00:01I'm Padma Lakshmi and we've scoured the nation to bring together the most elite
00:06chefs and the most renowned judges into the ultimate culinary battleground this
00:12is a test of our ten culinary commandments master them and you win
00:17one million dollars brought to you by our official cleanup partners Don Powerwash
00:27last time on America's Culinary Cup today's a no-holds-barred non-stop gastronomic gauntlet
00:35oh my god this is nuts Buddha congratulations you are the winner and get an advantage in our
00:42next commandment and now Keith and Beverly Chef Beverly you've served your final dish
00:52you can't even celebrate the wins because of who's going home even though they ask God to go home in
00:58order for me to win that million dollars
01:00I feel good today coming into the top six with an advantage what's going on here but let's see
01:18what not advantage it two tables oh three tables three tables oh my god oh we have to put up
01:26something huh it feels great to still be here I made it through molecular gastronomy I thought I was
01:31gonna go home in but very thankful to still be in the competition I'm in the top six among elite
01:37chefs
01:38and it feels amazing American cheese is engineered to melt the same way every time it could be 30
01:46different cheeses that we have to identify whatever it is we have to put up 30 variations I don't like
01:51the fact that there's 30 of anything maybe we're just assembling sandwiches hello chefs how's everyone
02:07feeling great I feel pretty good like I am adapting to the competition and that fluidity I think is one
02:18of the most important things you survived six intense Commandments and now six of you remain those that
02:26survived today will be one step closer to winning America's Culinary Cup and one million dollars brought
02:33to you by our official cleanup partners Don Powerwash final six now I mean there is nowhere to hide but
02:41at the
02:41same time I am literally five people away from a million dollar win now let's get into our seventh
02:48commandment consistency to be a great chef it's not enough to make something great once you have to make
02:57it great every single time consistency is the backbone of a professional kitchen and consistency is what keeps your
03:05guests coming back consistency is arguably the most important thing I talked to my team about consistency more than
03:12anything because that's what separates good and great restaurants today you'll showcase your mastery of consistency by making 30 of
03:21the exact same
03:22dish that's a lot of dishes but like no chef is worth anything unless they can be consistent and none
03:29of us would be here if we
03:30couldn't deliver on consistency for your dishes you'll be using one of these cooking methods grilling poaching or searing I
03:41think you get more flavor out of searing and grilling but you don't get consistency the same way I mean
03:46poaching inherently is the most consistent form of cooking of all three of them without a doubt there's a little
03:50room for error on consistency
03:51and someone here was insistent that you must work with fish
03:58who not you darling well he made him you know whatever do molecular gastronomy for the whole last challenge
04:05chefs cooking fish consistently is a whole other animal literally it cooks faster than meat and can be much more
04:12temperamental
04:12it's one of the most difficult things to master in the professional kitchen
04:16it's intimidating to be cooking seafood for Michael because he's one of the most famous chefs in that department in
04:23the world
04:24Providence is a three Michelin star restaurant the guy's a beast
04:28but don't worry you won't be working alone you'll be working in teams of two
04:32I have mixed feelings about a team challenge it gives you the opportunity to supplement someone else's strengths but it
04:39can also be tricky because your partner could be the person you're going head to head against in the next
04:45round
04:46how are you feeling
04:47it's not what we were expecting but
04:49we never know what to expect
04:50Chris who do you want to work with
04:52I mean I've seen Katie put up some amazing seafood dishes throughout this competition so probably her
04:57thank you
04:58Chris
04:59Katie who would you like to work with
05:00oh gosh
05:01that's a good question
05:03sorry Chris
05:06brutal
05:07well this is America's Culinary Cup where you don't always get what you want
05:12but do you know who does get what they want
05:14Buddha
05:16Buddha you won the last commandment so you'll get to pick your team
05:19wow
05:20and what cooking method you're going to use
05:23well those
05:24and you'll decide the other teams
05:27oh my gosh
05:28and what cooking method they'll use
05:31jeez
05:32Buddha is a competition veteran
05:35he's a strategic player
05:37so we should all be a little scared
05:39Buddha how does it feel to have all the power
05:42it feels good
05:44but it's a very hard puzzle to navigate
05:47Matt is probably my biggest threat
05:50and so do I pair up Matt with someone that he is not comfortable with
05:54and try and get Matt out
05:56a lot of things going in my head right now
05:58or do I team up with Matt because at the end of the day I'm going to have a tougher
06:02time
06:02getting to the finish line without him
06:04Buddha who would you like to work with and what cooking method do you want to use
06:09obviously I have to play it in my sort of strategic way
06:12I'd have to go with Matt
06:14either because door winner and whacking up 30 plates of consistency
06:18it's like a walk on a park
06:20and I think the cooking method that we'll probably go with is poaching
06:23you can't beat him
06:25join him
06:25Matt
06:26please join Buddha
06:29all right Buddha
06:30which team do you want to pair up
06:32to grill
06:33I do want to play it like I'm doing it as it's fair but I'm not doing that
06:37I'm going to just go down the line
06:40I think Katie and Kara and then Keith and Chris
06:43million dollars on the line you're just going to be like
06:45Chris with Keith Katie with Kara
06:47yeah
06:48it's definitely some strategy just because their cuisines are actually kind of clashing
06:53Katie and Kara are going to grill
06:54you know you got Spanish and Asian
06:57you have Middle Eastern you got soul food
06:59Keith and Chris are going to go searing
07:01Chris works over live fire
07:03that's how he got his Michelin star
07:05Keith just won a challenge a couple of commandments ago
07:08literally for his grilled hamachi color
07:10so why would I give them grilling
07:11my best chances to going to the next commandment
07:14is making sure that the other contestants don't have the best chances to go into the next commandment
07:18so Chris and Keith are going to sear
07:21Katie and Kara are going to grill
07:24each team will have two and a half hours
07:27to make 30 identical and consistent dishes
07:31the team that finishes in first place will be safe
07:35but I can't say the same for the rest of you
07:38and believe me when I say
07:39you do not want to end up on the bottom for this one
07:42all right chefs
07:43please head to your stations
07:4530 pieces of fish
07:47all flawlessly cooked
07:49for Chef Michael
07:50the seafood king of LA
07:53no pressure right
07:54your time starts now
07:57good luck
07:57tell me what you're thinking
07:58so my initial idea was to do a saffron and tomato bourbon
08:01so just talking about the cooking of the trout
08:04well I'll just spit out my idea
08:06what I'm thinking
08:07I immediately have a dish in mind
08:09halibut
08:10we're going to pipe a shrimp mousse
08:11and then we're just going to roll it up and valentine it
08:14and then I was thinking of like a veil
08:15that would cover the dish
08:17this dish was on my last summer menu
08:19and everyone loved it
08:21I like the idea of like covering the fish
08:23so it's more of consistency
08:24because I can't see it
08:25I don't like to overcomplicate
08:26me either
08:26all right let's go for it
08:27you all for it
08:28I'm all for it
08:29all right let's do it
08:30for this commandment
08:31chefs will be scored on four judging criteria
08:34taste
08:34creativity
08:36presentation
08:36and mastery of the commandment
08:38each category is worth five points
08:40for a total of 20 points from each judge
08:43with a possible perfect score of 60
08:55so what exactly is this
08:56other than a hairpin
08:57this?
08:58yeah
08:58is this so I can put my hair up?
09:01yes exactly
09:01I'm so glad you asked
09:03so this is something that
09:04pretty much everybody in our kitchen has
09:06a fancy toothpick?
09:07yes
09:07no
09:08not a fancy toothpick
09:09we're going to use this
09:10to determine how well the fish is cooked
09:12you just put it into the flesh
09:13and if it stops right away
09:15you know the fish is not cooked
09:16if it passes through
09:18with just general resistance
09:19then the fish is warmed through
09:20and if it goes all the way through
09:22forget it
09:23the fish is overdone
09:24exciting
09:25yeah
09:25Miley you don't get one
09:26that's fine
09:27we're going to share one
09:28yeah we'll push it in together Michael
09:31so today me and Matt
09:33will be making halibut
09:34stuffed with a shrimp boss
09:35with mussels
09:36leeks and hazelnuts
09:37Matt is butchering the fish
09:39while he is butchering the fish
09:40I need to get the brine on
09:42halibut actually
09:43does not taste that great
09:44if it's not brined
09:45halibut is a large fish
09:47don't have to worry about tiny bones
09:49and we only have two and a half hours
09:50to make 30 dishes
09:51I cannot have my partner or myself
09:53spending an hour cleaning fish
09:55halibut
09:56holds together
09:56but also you know
09:57it's a big fish
09:58you can make 40 portions with one
09:59right
09:59you know we're only asking for 30
10:02the strategy for consistency here
10:04is butterflying the fish open
10:06and then we're going to pipe
10:06the shrimp moves down the middle
10:07fold it back over
10:09and twerk it up
10:09so it's nice and cylindrical
10:11to give us not only even shapes
10:13but to give us some nice even cooking
10:15the first commandment
10:16is consistency
10:16we've all worked in these big events
10:18we've done banquet style
10:20the biggest challenge is the time
10:22you've got to make sure
10:22that you have all 30 dishes done
10:24within that time frame
10:27we are making grilled trout
10:29with charred eggplant puree
10:31a cilantro mojo verde
10:34and artichokes
10:35Kara and I make the decision
10:36that she's going to butcher the fish
10:39and then I'll brine it
10:40cook it on the grill
10:41and then finish it in the oven
10:42right before we plate it
10:44if I had to do this challenge
10:45what I'd be thinking about
10:46was trying to like
10:47make a sauce and a garnish
10:49kind of at the same time
10:50in one pot
10:51and this way I could focus
10:53all my attention
10:53on properly cooking the fish
10:55how you feeling about 30 dishes Kara?
10:58I mean the scaling takes time
10:59it's not difficult
11:00not royally
11:01filets is probably the hardest part
11:04I'm nervous about cooking seafood
11:05for Michael
11:06how could you not be?
11:07I actually tried to work for Michael
11:08for one night only
11:09I staged at Michael's Restaurant Providence
11:12when I was 17
11:14I thought it was one of the coolest kitchens
11:15I've ever been in
11:16he has a room just for fish breakdown
11:17and his focus on seafood was amazing
11:19like it was all the things
11:20that when I was a young chef
11:21that I was like looking to become
11:23pin boning
11:24I would love to help pin boning
11:25I can help with that right now
11:27the pin bones are these little bones
11:30that go in the middle of the filet
11:31that need to be removed
11:33they're also dangerous
11:34because they're the thing
11:34that you don't want to swallow
11:35because they're very very small
11:36and you can miss them
11:37when you're eating the fish
11:38do you think Buddha had something going
11:39with putting us together
11:40as the girls?
11:41like he's trying to knock us both out?
11:43yeah
11:43the top two will be safe
11:45but I have no idea
11:48what's going to happen
11:49to everyone else
11:51so Kara and I need to win this
11:53I'd like to be safe
11:54me too
11:55I'm going to start with the couscous
11:57and make the beurre blanc simultaneously
11:59so we can get those nicely seasoned
12:02we're making seared black bass
12:04with couscous
12:05and a saffron and tomato beurre blanc
12:07Chris had an idea
12:08and so we decided to let him
12:10create the flavor
12:11and I'll delete his fish
12:12I have a fair amount to do
12:14cook the zucchini
12:15make the fennel salad
12:16cook couscous
12:17and make the beurre blanc
12:19Keith's focused on fish breakdown
12:21cleaning, portioning
12:23and eventually searing
12:25I love black bass
12:26it is one of the fish
12:27I learned to butcher first
12:28it's a delicious fish
12:29I love the texture
12:30I think black bass
12:32is a great sort of blank slate
12:33to build off
12:33Keith really has his work
12:35cut out for him though
12:35because black bass are tiny
12:37and the fillets are thin
12:38the flesh is definitely smaller
12:40than what I would have wanted
12:41it to be
12:42there's no way
12:43you're going to have
12:44consistent shapes
12:45of fish
12:46because the way a bass is
12:48an 8 ounce steak
12:49is an 8 ounce steak
12:50they may look different
12:52but you're still getting 8 ounces
12:53so my approach to consistency
12:56is not the same look
12:57but the same amount
12:58we're going to get the fish skin
12:59going closer to game time
13:01so we can focus on consistency
13:03and making sure that the fish
13:04is beautifully cooked
13:05so I guess Keith is in charge
13:07of all the fish
13:08he's going to butcher it
13:09he's got a scale
13:10and butcher
13:10and pin bone
13:11all that fish
13:12by himself
13:13it is a lot of work
13:14and then Chris is going to do
13:15his amazing sauce work
13:17we're coming out swinging today
13:18I just make those flavors bold
13:20yep
13:21I did quite well
13:22on my last re-blanc
13:23so
13:24if there's one thing
13:25I'm good at
13:25it's that
13:27you tried the brine?
13:28I did
13:28it's beautiful
13:29yep
13:29oh it's so good
13:30I decided to go for poaching
13:32because we can sous vide
13:34which means
13:35we can manipulate
13:36the shape of the fish
13:37and that's super important
13:39when you want consistency
13:41I'm starting on the frimers
13:42I got the brown butter
13:43working as well
13:44fish is down
13:45timer on
13:46I'm going to start
13:47the leak process
13:48and
13:48the beginning of the sauce
13:50and I'll start cooking off
13:51those mussels and clams
13:53some of these are really
13:54stuck in there
13:55they do not want to come out
13:57I'm going to jump in with you
13:58and pin bone
13:59thank you
14:00because some of these
14:01pin bones are really stubborn
14:02pin boning is a pain
14:04but it's also
14:05you know
14:06something that you have to do
14:08and trout has a lot of
14:09pin bones in it
14:10I mean this takes some time
14:11but also this is a
14:12consistency challenge
14:13so it should
14:14how does the fish look chef?
14:16fish looks good
14:17but to be honest
14:18I wanted to go halibut
14:20but Chris wants bass
14:21for the flavor profile
14:23that he's thinking
14:23of course wish I had
14:25a meaty or white fish
14:26this is going to be challenging
14:27it's hard to take the tweezers
14:29and pull the pin bones out
14:30so it's just easier
14:31to cut them out
14:32it does look like
14:32maybe Keith is struggling
14:33a little bit
14:34with the butchering of the fish
14:35now I'm thinking
14:36should we have chose
14:37a different fish
14:37this bass is dangerous
14:39should I would have
14:40could have
14:45Chris that size you want?
14:47perfect
14:47perfect?
14:48yeah I think so
14:49how many ounces is that?
14:51I don't know
14:51I'll have a scale
14:51but it's one piece?
14:53yes
14:53that's one filet
14:54they're thin
14:55they're thin
14:55yeah so we're just gonna have to go high heat
14:57get a nice color on them
14:58that's it
14:5830 portions of fish
15:00is a lot
15:01in two and a half hours
15:02but I have quick ways
15:04of doing things
15:06filetting the fish
15:06you have to be careful
15:08that you don't get the bones in there
15:10the vast majority of restaurants
15:11they buy filets
15:12it's one of the reasons
15:13why I work exclusively
15:14with wild fish
15:15because it's such a romantic thing
15:17to be able to work
15:18with whole animals that way
15:19I'm very comfortable
15:20making beurre blanc
15:22and I think
15:22for 30 plates
15:23it'll eat well with the fish
15:25so I think it's a smart move
15:26for this challenge
15:27here's the base of it
15:32yeah
15:32I think it's good on saffron
15:34you get all of it right?
15:35yeah
15:36Kusa is a traditional
15:38dish in the Middle East
15:39it's usually made with rice
15:40and meat as a stuffing
15:41but I'm using couscous
15:42so we're kind of just blending
15:44flavors and techniques here
15:46try to come up with
15:46a cohesive fun dish
15:47Chris is excited
15:49it's like Michael Jordan
15:51in rhythm
15:51just give him the ball
15:53I just want to nail this fish
15:55so we can win this thing
15:56you're good
15:57you're golden
15:58you're sitting pretty boy
15:59I'm not going for second place
16:00that's for sure
16:01I know you're not
16:02I'm gunning
16:02I know I can outcook anybody
16:04in the room on a given day
16:05but as we continue to move up
16:07in this competition
16:08I do think if Buddha and Matt
16:10were to leave
16:10it would make it a heck of a lot easier
16:13this is going to be the leeks
16:15that are going to be melted
16:16that's going to go on top of the
16:18halibut
16:19Buddha has a good understanding
16:20of strategy
16:21so I let him take the lead
16:23on the dish
16:24our idea is to kind of stack
16:26everything on the fish
16:27and then just finish it with the veil
16:28and then the sauce
16:30that's going to be the best way
16:31of creating consistency
16:32all the way through 30 plates
16:33you keep going with what you need to do
16:35I'm going to try and get
16:36most of the wrapping done
16:37Matt's going to keep working
16:38on the garnishes
16:39and I'm going to start
16:40filling the fish with shrimp fast
16:42and I'm going to start rolling them
16:44next step after this
16:45is to get it poaching
16:46for about 30 minutes
16:48once we portion it
16:49and then we'll then
16:50bring it up
16:51in a bath of brown butter
16:52with the leeks and mussels
16:53and then we're going to
16:54finish it off with a veil
16:55Matt and Buddha
16:56they have a lot of steps
16:58to their dish
16:59unsurprisingly
16:59you want to check these
17:01look for consistency
17:02yeah
17:03I think
17:04that's what we're looking for
17:05consistency
17:06it's a lot of process
17:07but it should enable them
17:09to make 30 very consistent
17:11pieces of fish
17:12it feels great working his mat
17:13this is fully in at 54
17:15we just kind of like
17:17won
17:18it's interesting
17:19Buddha and Matt
17:21went head to head
17:21in the first episode
17:23and Buddha won
17:24by one point
17:25keep your friends close
17:26and your enemies closer
17:27exactly
17:28that's why you guys
17:29are so close to me right now
17:33that grill over there
17:34has got eggplant all over it
17:36but they're going to use
17:36that to cook the fish
17:38those fish will stick
17:39to the grill
17:40I want to jump in there
17:41and help them
17:41if Michael were grilling
17:42the fish I wouldn't be worried
17:43but I am a little anxious
17:45about this process
17:47I'm going to test
17:48cooking a trout
17:49oh
17:50okay
17:51they're going to use
17:52that grill over there
17:52so that fear was
17:54allayed on my part
17:55I was just confused
17:58the eggplant's done
17:59I'm starting on the
18:00eggplant puree
18:01I'm putting scallions
18:02confit garlic
18:03tahini
18:03soy
18:04little bit of lemon
18:05I'm going to leave this
18:06a little chunky
18:07I like texture
18:09okay
18:09I trust you
18:11the challenges that we have
18:13are getting
18:1330 portions
18:15or more
18:17so that we have
18:18some room for error
18:19in case some things
18:20go wrong
18:21with some of the portions
18:22we can pick the best ones
18:23I'm feeling like
18:24I'm going to need
18:24to start grilling
18:25at the 30 minute mark
18:26I don't know
18:28definitely at 30 minutes
18:29because you're right
18:30I'm going to be busy
18:30with that
18:31just fine
18:31it's what we knew
18:33maybe I'm starting
18:34on the other jokes
18:42so I'm going to
18:43start working on the
18:45seaweed veils
18:45Matt and Budak
18:47what worries me
18:47about what they're doing
18:48is that it's a lot
18:48of process
18:49I don't know
18:50if that's going to
18:50work for them
18:51I agree with you
18:52I think they're
18:52making it hard
18:53on themselves
18:53this is a challenge
18:54about fish cookery
18:55and consistency
18:56you don't need a challenge
18:56every component
18:57of the dish
18:58should be at the
18:58service of
18:59delicious flavor
19:01I like all those
19:02bells and whistles
19:02I just don't want
19:03them to be there
19:05for no reason
19:06I want them to
19:07serve the dish
19:07so they're seamless
19:08we're going to
19:09achieve consistency
19:10by covering our fish
19:11with this beautiful veil
19:13that will kind of
19:13blanket everything
19:14and really make it
19:15look consistent
19:16but lucky Matt
19:17I kind of went
19:18for a gamble
19:18the thing is
19:19to be honest
19:20this is the first time
19:21I've made it
19:22I came up
19:23with the idea
19:25but my head chef
19:26developed it
19:27and she did it
19:28but I never made
19:29the recipe
19:30so the risks
19:31of making this veil
19:32is that it will break
19:33it will not come out
19:34delicate
19:34or it could be too chewy
19:36and really just ruin
19:37the whole dish
19:38I'm pouring out the liquid
19:39and I don't have much time
19:40for it to level out
19:42it's going to firm up
19:43I'm shaking all my pots
19:45and water's going everywhere
19:46but I don't have time
19:47to worry about that
19:48right now
19:49because this thing
19:49is going to set like that
19:51if it doesn't work out
19:52I think Matt
19:53will probably kill me
19:54but I have to commit
19:55to the dish now
20:03we're working with
20:04a gelatin
20:05setting agent
20:07that has to be
20:08super thin
20:08because they're judging
20:10us on consistency
20:10and so
20:11the most important part
20:13is that I have
20:13a consistent level
20:15of gelay
20:16spread out
20:16throughout my whole table
20:17there's a huge risk
20:18but I think
20:19I did it
20:20you know
20:21check it
20:21yeah
20:24thanks great
20:25okay
20:26relieved
20:27best time I've done the veil
20:28and it's working
20:30this is the literal veil
20:31of consistency
20:32Buddha and I both have
20:34kind of similar backgrounds
20:35I think we understand
20:36a very high level
20:38of consistency
20:39and technique
20:39and it's also kind of good
20:41to work together
20:42because I kind of get
20:42a little bit
20:43clearer picture
20:44of like what's going on
20:45in his head
20:46Buddha's probably
20:47my strongest competition
20:48so maybe that'll play off
20:50as a possible benefit
20:52towards the end
20:52this old dog's got
20:53a lot of tricks
20:54the youngest one here though
20:57Chris
20:57yeah
20:58come take a look
20:59I just like both of us
21:00to make the decisions together
21:01that's what you want
21:02perfect dude
21:02yeah it's absolutely beautiful
21:04damn yeah
21:05coming together chef
21:08check the cooking
21:09of that fish
21:10yeah you're good
21:11it's like nice and rare
21:12on the bomb
21:13crispy on top
21:13you're good
21:13leave it just like that
21:14okay
21:14I'm gonna start
21:15putting the plate together
21:16top of mine for me
21:17is like not messing up
21:18the fish and bringing
21:19Kara down with me
21:21and so I'm grateful
21:23that I made extra portions
21:25just take the pretty ones
21:26that one's not very pretty
21:28hell of it up
21:29we'll get some gloves maybe
21:31we take the fish
21:31out of the brown butter
21:32once it's comes up
21:33to temperature
21:34we are then layering it
21:35with leeks
21:36mussels
21:36clams
21:37and then we're gonna
21:39give it a final bake
21:40in the oven
21:41Chris I got 37 pieces
21:4237
21:43yeah
21:44great
21:44my pan's hot
21:45really hot
21:46so I can uh
21:47see how the fish
21:49the sauce is hot
21:50the kusa is ready
21:5215 minutes left
21:5315
21:54it's time to go
21:55I didn't need four minutes
21:56on the cook
21:57so
21:57thank you
21:58everybody else is plating by now
22:00they're not gonna make it
22:01you put the fish on
22:02and I'll put the bat on
22:03yeah
22:04there's nine minutes left
22:05at five we've got to be
22:06plating the fish
22:07yes exactly
22:10fish coming shortly
22:11five minutes left
22:15come on boys
22:16we'll do sauce and fish
22:17at the same time
22:18yeah
22:18they can't get fish and sauce on
22:20in under five minutes
22:21three minutes
22:22we gotta go
22:22my stomach is in knots
22:24just watching them
22:25just keep hauling ass
22:29you good Matt?
22:30yeah
22:30I got six more to go
22:32I feel like Buddha
22:33and Matt
22:33they speak the same
22:34culinary language
22:35they can feel what the
22:36other's doing
22:37they've got a plan
22:38it's like watching a valet
22:40there's nothing better
22:41than a quiet kitchen
22:42and it's just like
22:43and everyone's just like
22:43doing their job
22:44this is all
22:46piece in the same way
22:48five
22:49four
22:50three
22:51two
22:52one
22:53time is up
22:58good job buddy
22:59great work
23:01don't need to do
23:02a big crew store
23:02anymore
23:02I did it with him
23:03already
23:04that's only a quarter
23:05of it
23:05well done guys
23:07congratulations
23:07thank you
23:08first we have
23:10Kara and Katie
23:11we made a grilled
23:12trout
23:13with a burnt eggplant
23:14puree
23:15grilled artichokes
23:16and a mojo verde sauce
23:27Kara and Katie
23:29I think you did a great job
23:30getting it crispy
23:31we're judging you
23:32on the consistency
23:33of the cook
23:34of the fish
23:34there were a couple
23:36of fish that I saw
23:37certainly the ones
23:38that were on the thinner
23:39side that got a little
23:40bit overcooked
23:40but also
23:41when I had the thicker
23:43portions of fish
23:43they were beautifully
23:44cooked
23:45yeah I think I tried
23:46six pieces
23:46and there's a couple
23:47that just saw a little
23:48bit too much time
23:49I love how herbaceous
23:51the artichokes are
23:52I think they're really
23:53bright
23:54the garnishes
23:55and vegetables
23:56are as great
23:57as the fish
23:58they were really
23:59well seasoned
23:59I love seeing
24:00that you had a little
24:01mold and salt here
24:02to finish every piece
24:03of fish
24:03and a squeeze of lemon
24:04showed really nice touch
24:06great stuff guys
24:07thank you
24:07yeah really good
24:08oh my god
24:09we were both happy
24:11with the dish
24:11we're both happy
24:12with how it turned out
24:13whether it's going to
24:13get us in the first
24:14place or not
24:14we're not sure
24:15it's tight competition
24:16now
24:17it's a beautiful dish
24:18I know
24:18Chris and Keith
24:19tell us about your dish
24:20you have seared black
24:22bass with a saffron
24:24and tomato beurre blanc
24:25and then stuffed squash
24:27a little bit of
24:28shaved fennel
24:28as well
24:35Keith you were responsible
24:36for butchering the fish
24:37and searing it
24:38yes
24:41Chris I want to know
24:42what's in your sauce
24:43shallot garlic
24:44a little bit of
24:45black pepper
24:46bloomed ground saffron
24:48and then roasted
24:49cherry tomatoes
24:50in the pizza oven
24:51and then built
24:52a beurre blanc
24:53from there
24:53mounting with butter
24:54a little bit of
24:54shio koji
24:55and lemon juice
24:57sauce is delicious
24:59thank you
24:59it might be the best
25:00sauce that I've tried
25:01today
25:02oh thank you so much
25:03yeah
25:03the fish is cooked
25:04very nicely
25:11you see that
25:14those are bones
25:18bones
25:19two bones
25:20in one piece of fish
25:22well I'll f*** this one up
25:28unfortunately
25:28unfortunately there were
25:29a few bones
25:32sorry I screwed it up
25:33with the fish
25:33it's okay buddy
25:34we're still in it
25:35for a seafood challenge
25:36to find bones
25:37is no bueno
25:38it's extremely unfortunate
25:40we put together
25:41a great dish
25:42but for Keith
25:43to leave bones
25:44still in the fish
25:44is going to take us down
25:45and there's a lack
25:47of consistency
25:47in the cutting
25:48of the fish
25:49as well
25:49see this one
25:52looks pretty nice
25:53and big
25:54this one
25:55on the other hand
25:56is much shorter
25:56and it's curling
26:00when you have a fillet bass
26:01it's already inconsistent
26:03and so
26:04if we try to just portion
26:06all one size
26:07we wouldn't have had enough
26:08to actually do 30 pieces
26:11you could have fixed
26:12another fish
26:13what my advice would have been
26:14just cut them smaller
26:15and you'd have been able to get
26:1730 more consistently sized
26:20portions
26:20out of the amount of fish
26:21that was back there
26:23the shapes weren't the same
26:25I get it
26:25I could have chose
26:26a different fish
26:28and I have to live with that
26:30as far as flavor
26:31and composition of dish
26:32you guys did a great job
26:34thank you
26:34thank you chefs
26:35as always
26:38bones man
26:39when you have a partner
26:40and you drop the ball
26:42and they suffer
26:42it just hits different
26:43I made a terrible mistake
26:45if Chris and I
26:46are at the bottom
26:47is it a double elimination
26:49or to people cooking off
26:51I just want the opportunity
26:53to redeem myself
26:54no matter what
26:55all good
26:57and now we have Buddha and Matt
26:59what did you make for us?
27:01halibut that's been rolled
27:02and stuffed with a shrimp vase
27:04covered with a veil
27:06that encases
27:07melted leeks and mussels
27:09and finished off
27:10with a beautiful sauce
27:11made with clam juice
27:12it's a very sophisticated dish
27:20mmm
27:21very tasty
27:24Buddha
27:25can you tell me about the veil?
27:27yeah so the veil
27:27was made with
27:28kalasarra geliche
27:28thyme
27:29some lemon peel
27:30I then blended some
27:31nori
27:32into it
27:33I set it with
27:34kappa carrageenan
27:35um
27:37well done chefs
27:38very consistent
27:39and I
27:40these are my handy dandy pick
27:42they are pretty much all the same temperature
27:44there's many components
27:46seasoning is fantastic
27:47I think the sauce
27:49delicious
27:49you really get that clam flavor
27:51it is incredibly consistent
27:53plate to plate to plate to plate
27:55I love this dish as well
27:57at first I thought like with that veil
27:59it was a little bit of Buddha being Buddha
28:01but it serves a purpose here
28:03it's delicious
28:04it's not just show
28:05it's a consistency strategy
28:08the hazelnut is a nice surprise
28:10a nice crunch that's hidden in there
28:12I think it's a beautifully composed dish
28:16it shows off all of your technical prowess
28:19nice balance of flavor
28:21well done chefs
28:22congratulations
28:23it's a beautiful plate
28:24me and Matt
28:25we worked fantastically together
28:26we definitely used each other to our best capability
28:29and we did something that was incredible
28:31nice
28:32that's good
28:33good dish
28:33good dish
28:34let's score
28:40alright can I get the Don Powerwash
28:42yeah
28:43nice
28:43I thought that went well
28:44if we would have cooked it any further
28:46made it any hotter
28:47I think the fish would have been over
28:49yes
28:50we'll have to see the scores
28:53like brand new
28:57they were right
28:58that we could have picked a different fish
29:00and I think it put us in a disadvantage
29:02because as much as I was saying black bass
29:04they were on the smaller side
29:06they were small
29:07they were small
29:07Keith said excellent chef
29:09I guarantee you go eat at his restaurant
29:11you'll never find a single pin bone
29:12it's just on this competition
29:15things can slip by
29:19but this is a scary moment for both of us
29:21he and I have cooked on the bottom
29:23a bunch of times
29:25him more than me
29:25but if we gotta cook again
29:27that's why we're here on this competition
29:29oh man
29:34alright chefs
29:35please come down
29:45well the scores are in
29:47and the winning team
29:48will be safe
29:49and moving on
29:50to our next commandment
29:52let's see the scores
29:58wow
30:00Buddha and Matt
30:01first place
30:02with 57 points
30:03congratulations
30:05I've been doing competitions
30:06since I was like 14
30:07and if I was to tell my 14 year old self
30:09that I'd be plating up 30 plates
30:11with a bakustal winner
30:12you'd probably say
30:14you know you're kidding
30:15Matt if you don't watch out
30:16Buddha's gonna start
30:17a Matt fan club
30:20I've already started it
30:22Matt has always been the biggest threat
30:23I've never gone against someone
30:25of that caliber
30:26in any competition
30:28I admire bakustal chef
30:30but I'm
30:31you know
30:31I'm also excited to see
30:33if I can take him out
30:35Buddha and Matt
30:36you won first place
30:37that means obviously
30:38that you're safe
30:39but the four of you
30:41will all be cooking again
30:42in a four way showdown
30:46I don't know the definition
30:48of showdown
30:50oh my god
30:51I really don't want to cook again
30:53I thought second place
30:55would be safe
30:56I'm glad that
30:57it's four people cooking
30:59opposed to just me and Chris
31:00having a cook-off
31:02the more people
31:03the better chances I have
31:05to stay in the competition
31:06so here is your final
31:08consistency challenge
31:10the ultimate test
31:12of a chef
31:13to make
31:14a French omelet
31:17high-end restaurants
31:18don't hire people
31:19unless they can cook
31:20a French omelet
31:20because it shows
31:21understanding of cookery
31:23and how dedicated
31:24have you been to your craft
31:25making a proper French omelet
31:27creamy in the center
31:29pale yellow
31:30with absolutely no browning
31:32and perfectly folded
31:33is a rite of passage
31:34for any chef
31:35it's a staple thing
31:36you work in French kitchens
31:37and one of the first things
31:37you learn how to do
31:38is egg cookery
31:39and making French omelets
31:40is a specific part of that
31:42if not the only part of that
31:43you'll have 10 minutes
31:45to give us the perfect
31:47French omelet
31:4810 minutes
31:49French omelets
31:50in 10 minutes
31:51from start to finish
31:53gathering ingredients
31:54gathering equipment
31:55like that's impossible
31:57you have 10 minutes
31:58please head to your stations
31:59I have been cooking
32:01in a professional kitchen
32:01for almost 2 years
32:02and I'm pregnant
32:04so it's just like
32:05surreal that I've made it this far
32:06and now
32:07it's nuts that
32:08getting to the million dollars
32:09is resting on making
32:10a perfect omelet
32:11Matt and Buddha
32:12you can relax up there
32:13we'll take our omelets
32:14in the dining room
32:15good luck to you all
32:17everyone's nervous
32:18do I cook all four at once
32:20that's crazy
32:20how do I do two and two
32:22like
32:22what is the strategy here
32:27your time
32:28starts
32:29now
32:32I love making French omelets
32:37four omelets
32:38three ingredients
32:39hard challenge
32:40wonder if they're going to be
32:40better hold everything
32:44this is our first 10 minute cook
32:46that scared the daylights out of me
32:48eight minutes
32:49holy
32:50every competition we've had
32:52that last 10 minutes
32:53is when you better start plating
32:54so in my head I'm like
32:56you're already behind the clock
32:57I don't even know
32:58if this is enough time
32:59with a million dollars
33:00on the line
33:01it's brutal
33:02a perfect French omelet
33:03is lightly seasoned
33:04not heavily seasoned
33:05the outside should not
33:07have any brown
33:08no it should be this beautiful
33:10sort of canary yellow
33:12I would uncharacteristically
33:14use unsalted butter
33:15and it's really quick
33:16properly made omelet
33:17is truly like
33:18maybe the greatest invention
33:20of western civilization
33:21wow
33:24my strategy is to crack the eggs
33:27all in one bowl
33:27and drop them one by one
33:28because why would you take
33:30the time to crack
33:31four eggs
33:31into separate bowls
33:33wild to me
33:34I've got to put energy
33:34to other things
33:37six minutes
33:42jeez that went by fast
33:44I can't believe my future
33:46in this competition
33:47comes down to cooking
33:49omelets consistently
33:52turn that down
33:53my strategy is to start
33:56all four on low heat
33:57get two of them pretty set
33:59set them off the heat
34:00and then finish the other two
34:01okay
34:02there we go
34:02there we go
34:05when I rolled my eggs
34:06I realized underneath
34:08that one was brown
34:08brown is not an option
34:10you want it to be yellow
34:11so I'm trying to get
34:13another omelet made
34:14but I'm running out of time
34:16through this competition
34:17I've been fighting
34:18for my place
34:19and so I'm not giving up
34:26I realize that
34:27my flames are too high
34:29then I'm trying to adjust
34:30the flame
34:31then I have to go back
34:31to the first egg I'm cooking
34:33and try to get that right
34:34and then I realize
34:34I'm losing focus
34:35on the other three
34:36and then everything
34:37just goes to
34:37you know
34:38hell in a handbasket
34:39Chris is not doing it
34:41something fun
34:42he doesn't have an omelet
34:43he's scrambling
34:46I'm done
34:47I'm done
34:49that's not looking good for him
34:57panicking
34:58panicking
34:59I tried to remake
35:00the ones that didn't turn out
35:02the way I wanted them to
35:04and just in complete panic
35:06I mean I'm about to go home
35:07if I don't cook this one
35:08perfect
35:13this challenge is 10 minutes
35:15of stress
35:15not ideal
35:17the only thing that's keeping me
35:18through this whole competition
35:19with that pressure
35:20staying calm
35:22trying to get another omelet made
35:24and it's setting
35:26but I'm running out of time
35:29I feel better about a couple
35:31that I'm making
35:31but I know that
35:33I'm probably going to end up
35:34putting up a less than perfect product
35:36on one if not multiple plates
35:38this is a consistency challenge
35:40and these omelets are far from consistent
35:4245 seconds
35:43how much?
35:4545 seconds
35:47sounds like carnage right now
35:49oh my god
35:5120 seconds
35:52heard 20 seconds
35:53I'm throwing omelets on plates
35:55there is no finesse
35:57in shaping a beautiful torpedo
35:59I'd probably be pulling my beard out
36:01if I was out there watching this
36:025
36:024
36:033
36:042
36:051
36:08oh my god
36:09me
36:13yep
36:13me too
36:14I think I'm going home
36:15I've had a lot of highs and lows
36:17on this competition
36:18I mean
36:18I was chosen as least likely to win
36:20and I'm still here
36:22but no
36:23I can't believe my place in the competition
36:25rests on a freaking french omelet
36:37we all made exactly the same thing
36:40we're watching the judges
36:42passing the plates
36:43they're talking about it
36:44in front of us
36:44it's not easy
36:45it's a hard one
36:46in this moment
36:47I am incredibly stressed
36:49okay
36:51the green
36:52this is Katie's
36:53it's got beautiful color
36:55it's nice and blonde
36:57on the inside
36:58mm-hmm
36:59yeah
36:59this is Kara's
37:00these have a great shape
37:01yeah great shape
37:02it's a little too liquid
37:03I'm okay with that
37:04yeah I'm okay with that too
37:05that's how I like my eggs
37:06okay
37:07this is Keith's plate
37:11that's salty
37:12I agree
37:13yeah
37:13Keith's omelet
37:15on your plate
37:16it's so brown
37:16it's so overcooked
37:18well that's not good
37:19no
37:20Chris's omelet
37:21was very dark
37:22the same problem
37:23that Keith had
37:24on one of his plates
37:27there's inconsistency
37:28in
37:29in all
37:30one is the most consistent
37:32mm-hmm
37:33mm-hmm
37:37Katie's was the most consistent
37:39out of all four
37:41Kara's less so
37:44from the comments
37:45I know it's between Chris and I
37:46chefs
37:47it's time to decide
37:48who will be moving on
37:50and who will be going home
37:56the chef that served
37:58my least
37:59consistent omelet
38:04is Keith
38:08Michael
38:09who had your least
38:10consistent omelet
38:18Keith
38:21Wiley
38:22Keith
38:23understood
38:26I'm sorry Keith
38:27you served your final dish
38:31thank you all
38:32love you buddy
38:33love you too
38:33thank you
38:35it's been a pleasure
38:36absolutely
38:36seriously
38:37I fought the good fight
38:38oh my god
38:39yeah incredible
38:40yeah
38:40it's been so
38:41one thing I've been consistent at
38:42is fighting in this competition
38:44for my place
38:45it's UNOA
38:46and I'm proud of that
38:48he's 50 points
38:49to the second highest score
38:51I am someone who grew up
38:53with less than other people
38:54like I come from Watts
38:55I overcame the games
38:57prison
38:58poverty
39:01I didn't go to culinary school
39:02my introduction to the kitchen
39:04was surviving
39:05let the evidence show
39:06I am toasting some coriander
39:09this is delicious
39:12Keith at 169 points
39:15yes
39:16I just want to thank you
39:18this has been an honor
39:20and as much as it's done for me
39:22it's done more for my community
39:24to be able to see me
39:26on this platform
39:27and be inspired
39:28and you've inspired
39:29all of us as well
39:31thank you
39:31I'll see you
39:32if I inspire one person
39:34where I come from
39:35I've won
39:36love you
39:37thank you chef
39:37much respect
39:44congratulations chefs
39:45you are still in the game
39:47thank you so much
39:48that really would want us to celebrate
39:51that's right
39:52thank you
39:54congratulations
39:55you made it to the top five
39:57I am ecstatic
40:00when I entered this competition
40:02I never expected to make it this far
40:07I have a one in five chance
40:09of winning this competition
40:11and a million dollars
40:12I can do this
40:17honestly that was the most
40:18that was the most anxiety
40:19I've had in any cooking challenge
40:26well done chefs
40:27we're now down to the final five
40:29it feels incredible to still be here
40:31the skill set of all the other chefs
40:34I'm like
40:34you know
40:35battling the
40:36ever present
40:37am I meant to be here feeling
40:39so
40:39it's really special
40:40to be in the final five
40:41only one of you
40:43can walk away
40:44with one million dollars
40:45get some rest
40:47we'll see you very soon
40:48bye
40:49thank you
40:51good night
40:52can you believe there's only five left
40:54it's like a culinary super group
40:56a grateful bread
40:58fleetwood mac and cheese
40:59snacks to you boys
41:06all right
41:08shall we go and speculate
41:09what's this next challenge
41:11it's gonna be
41:12she'll go back home
41:14crawl up in a ball
41:15and whisper consistency
41:16in the corner
41:18honestly I'm so happy
41:19that was a short one
41:20at least it was like
41:21get it off
41:22with a band-aid off
41:23I absolutely did not think
41:25I would get this far
41:25I'm pregnant
41:27where are we at now
41:28banana size
41:29what are you doing
41:30we're past banana
41:31we're past banana
41:32where are we
41:32I don't know
41:33I have to look up
41:33this food chart
41:34banana was last week
41:35fact of the matter
41:36is if I lose
41:37they beat a pregnant lady
41:38so what would happen
41:39if I wasn't pregnant
41:39is all I'm gonna say
41:42do we get to change
41:43out of these gross coats
41:44mine smells so fishy
41:49stay tuned for next time
41:52on America's Culinary Cup
41:53our culinary commandment
41:55is world cuisine
41:57so nervous to put up
41:59a Korean dish for Roy Troy
42:00station's an absolute
42:01war zone
42:02I could be going hard
42:03I haven't felt like this
42:05ever
42:05it's an interesting
42:06turn of events
42:07I have no idea
42:08how this is gonna go
42:09it's election day
42:10on an all new ghosts
42:11will it be Isaac
42:12my fellow ghost Americans
42:13or will it be flour
42:15I just have one question
42:17what is this for
42:19Ghost is all new
42:20CBS Thursday
42:21and streaming on Paramount Plus
42:24Fire Country is all new
42:26CBS Friday
42:279, 8 central
42:28and streaming on Paramount Plus
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