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Americas Culinary Cup - Season 1 - Episode 09: Passport to Pressure
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00:02I'm Padma Lakshmi and we've scoured the nation to bring together the most elite chefs and the most
00:09renowned judges into the ultimate culinary battleground this is a test of our 10 culinary
00:16commandments master them and you win 1 million dollars brought to you by our official cleanup
00:23partners Don Powerwash last time on America's Culinary Cup our seventh commandment consistency
00:33today you'll be making 30 perfectly executed fish dishes Buddha and Matt first place with 57 points
00:42Matt has always been the biggest threat but I'm excited to see if I could take him out I can't
00:46believe my place in the competition rests on a freaking crunch on my panicking sounds like
00:51carnage right now Keith you served your final dish thank you all love you buddy love you too
00:57congratulations you made it to the top five I'm like battling the ever-present am I meant to be
01:04here feeling so it's really special to be in the final five there are five oh what's going on here
01:19buzzers mean oh like a knowledge thing this is gonna be a knowledge thing there are five podiums
01:24buzzers on top of them and I'm like oh no Bing what is America's Culinary Cup
01:38hello chefs congratulations on making it this far you should feel very proud of yourselves after today
01:48there will only be four of you remaining and you'll be one step closer to winning America's
01:54culinary cup and walking away with one million dollars it feels incredible it's exactly where I
02:02wanted to be from that one I want to get all the way to the end with a million dollars
02:06finally go on a
02:07little holiday today our culinary commandment is world cuisine I think of global cuisine Chris and I
02:17have an advantage we've spent the most time cooking other regions of food that is French trained like
02:23French with a stick up its butt and Buddha's not that far off and Katie's like been focused on Spain
02:29her whole career and that's not true of either Chris or me across the world no matter where you go
02:34you'll find some common threads in how we eat many cultures have their own versions of dumplings
02:41rice or noodles so chefs today you'll be making a dumpling dish a rice dish and a noodle dish that
02:51are each inspired by a different world cuisine on that board are 16 countries each representing a different
03:01world cuisine wowzers now you're probably wondering what on earth are these podiums for in order to
03:09determine which countries you'll feature in your dishes we're going to test your culinary smarts the
03:17first chef to buzz in with the correct answer will get to pick a country once the country is selected
03:26it's off
03:27the table Katie you look stressed I hate a buzzer I'm just gonna say I like a buzzer gives me
03:36anxiety
03:39all right let's play the game oh and Katie if you buzz and you answer a question incorrectly
03:50the floor will drop out from underneath first question what is the most expensive spice in the world Buddha
04:04saffron saffron that is correct choose your country each country there's like a million dollar pick right
04:13now and it's hot I'm gonna go Thailand Thailand is now taken off the board I choose Thailand because
04:23I know that there is a dumpling dish that's very easy to manipulate what is the most common grain used
04:29to
04:29make all-purpose flour Matt wheat correct let's go with Japan you know I infuse a lot of Japanese
04:41techniques techniques in my cooking and I need an area for the dumplings next question I hate this
04:48stuff I'm not a trivia guy and Buddha and Matt are all over it Matt bechamel correct Katie and Kara's
04:58jumping in there I got that 165 Fahrenheit correct I have a lot of knowledge about food but I'm not
05:07like
05:08as fast as fast as the button as everybody else please pick a country Italy France
05:14Spain
05:19sucks luckily Lebanon Morocco Jamaica are still available those are my main points of comfort Korea Nigeria
05:28Peru Ukraine India India okay Buddha and Kara you now have your three countries for the rest of you
05:38what is the thickening agent made from equal parts fat and flour Matt room that is correct a room Matt
05:48this is
05:49your third and final country Jamaica I am taking Jamaica because I want to take it away from Chris strategy
06:03Chris would you have picked Jamaica I think Matt stole Jamaica because he's intimidated by my knowledge of
06:12global food I mean good luck Chris and Katie you two are the last in the game with only five
06:23countries left here we go what molecular technique
06:27crisps and leathers food Chris dehydration
06:35correct Chris God bless all right here we go Morocco great next question what is the fifth taste formally recognized
06:45in the early
06:46umami correct umami Lebanon
06:52okay last question which one of these is not a flatfish halibut sea bass flounder sea bass correct
07:03Mexico Mexico
07:05Mexico Chris for your final country which will it be Brazil or Turkey Turkey
07:16now everyone has their three countries
07:23the chef that finishes first in this commandment will get additional cook time in the next commandment
07:31that is a huge advantage and now that we're down to five people and will only be four an advantage
07:37is a big deal
07:39you'll have three hours to serve your dishes your dumpling dish by our one your rice dish by our two
07:48and your noodle dish by our three your time starts now good luck to all of you
07:58as always for this commandment each dish will be scored on our four judging criteria taste creativity
08:06presentation and mastery of the commandment with a possible perfect score of 20 points from each judge for each dish
08:15my strategy is to get my second dish on the go first it's a Indian rice dish
08:22it's a curry lamb when I was on top chef Padma did not like my Indian food I think you've
08:28just come to
08:28the point of the competition where you just need to swing hard and then for my dumpling dish I'm going
08:33to be making
08:34a Tommy on suit this is going to be based around Thailand after today there's two big commandments
08:40though I feel like food is no stranger to competition and Carrie's just like this stone-faced killer
08:45the biggest thing at this point is just don't be on the bottom chefs there's one more thing
08:51it's not just Michael Wiley and myself today we've brought in three guest judges his background span a world of
08:58flavors Roy Choi Kwame Anwachi Asma Khan
09:08are you happy to see Asma Khan walk out hell no Asma Khan is strictly Indian cuisine why did I
09:16think it was my
09:17time to like redeem myself for some stupid reason wow from here looking at them the tension these are some
09:24of
09:24the best chefs in the country that's it's pretty incredible like walking in and seeing who's behind
09:29these stoves I've known Kwame for a long time I'm excited to cook for him I wouldn't mind putting up
09:36a
09:36Jamaican dish for him but Matt stole Jamaica from me the first dish that's up is a dumpling dish what's
09:44your favorite something that'd be Michael for me Wiley even though we have to make a dumpling dish at
09:54the one-hour mark you got to be strategic so I'm gonna try to save some time and I'm just
09:58trying
09:58to get this lamb that cooked so I can use it two hours later there's the base for my pasta
10:02I should
10:05win the dumpling challenge because it's what I do for a living more than anything else hey chef how you
10:10doing I'm busy you're busy well we're here to bother you a little bit what are you working on I'm
10:15doing
10:15a sweet vareniki dumpling sweet vareniki okay and varenikis are sweet and savory in Ukraine so we're
10:20going to go sweet have you ever made this before yeah Kara is a dumpling queen it's just the way
10:26her
10:26hands are moving you know this she's an OG and her wife is Ukrainian so I hope I'm not bastardizing
10:32too much she's watching it all I know it's more not her I'm also worried more about her mom you
10:36know
10:36mother-in-law's that's where the judge is really one thing as an Indian mother-in-law is all the
10:42same
10:42you're all great you're all wonderful my mother-in-law she's in England where my wife grew up I hope
10:48she's
10:49not disappointed in my vareniki hi Buddha hello how's it going yeah it's going great I've already
10:57got my lamb curry on for my next course what are you doing through your dumpling so I choose Thailand
11:03for my dumpling I've made turnip dumpling skins and I'm basically going to be doing a tom yum soup
11:09with silken tofu and scalloped mousse I think the textures play really well together did you do turnip
11:15to mimic like a hard gal yep you know Asian cuisine uses a lot of radish to mimic a lot
11:21of
11:21different things you know and it's something that I can back out in an hour really funny I have Spain
11:30Peru and Mexico I know I want to do a Spanish rice dish and that leaves Peru and Mexico my
11:39problem though
11:40is I've never made a dumpling and I'm trying to figure out what country to pair that with at this
11:47point I cooked down sweet potato and that's it I don't know what I'm gonna do but I've got to
11:53figure this
11:53out fast I am incredibly stressed I've never made a dumpling and I have to trust my gut and make
12:06a
12:06decision what country feels like the best plan of action great perfect one of my favorite Peruvian
12:14dishes is Leche de Tigre which is ceviche with this sauce that's thickened by blending raw fish into the
12:23lime juice hi Katie hi don't mind us I am working on a dumpling inspired by Peru I'm gonna make
12:32some dough
12:32out of sweet potato and then do like a drop dumpling then it's also going in the Leche de Tigre
12:37oh you
12:38know I'm not doing a traditional Peruvian dish because I haven't cooked Peruvian food Katie's full
12:45of surprises and this is yet another one yes well Katie whatever you do I want to win this Godspeed
12:52thank
12:52you I got my dumpling dough ready got some chicken seared off for my dumpling dish I have Morocco and
13:00I'm making Moroccan chicken tagine with a little bit of razzle hanout and saffron and instead of
13:06couscous I'm making spinners so yeah I make these a lot at home you know when I'm doing like oxtail
13:11and
13:12spinners spinners are hand spun dumplings they're just spun like this typically that's why they get
13:18their name just trying to get all my mise en place together it's like chicken and dumplings with the
13:22flavors of Moroccan tagine it's gonna be absolutely delicious during the dumpling round I'm starting my rice
13:29so I want that to be cooked and ready and sitting on the side and then for my dumpling dish
13:34I'm making
13:35Japanese shrimp dumpling chef we're here to help what can we do good get an apron let's go I'm working
13:43on the
13:43dumpling going a little bit of our Japanese route so it's going to be more like a kind of like
13:48a soup if you
13:48will with the miso broth so we steep some of the okay that's what's boiling there yeah exactly what's been
13:54more intense the Boku's
13:55store or America's Culinary Cup I'll tell you right now this is 10 times it's different huh Boku's store
14:02is completely different competition you have six to eight months leading into it America's Culinary Cup
14:07it throws you for a loop and it makes you question yourself at times where it's just like did I
14:13forget
14:19how to cook chefs the deadline for your dumpling course is 25 minutes 25 Kara's plating right now so
14:29that might be the first something we have she's fast oh hello chef my dumplings I made a dish from
14:38Ukraine
14:38ricotta vareniki sour cream and poppy seed little honey sour cherries walnut vinegar and uh vareniki
14:45wrapping crispy enjoy thank you thank you chef I'd like to stay to get their feedback but I also need
14:51to get the fennel and leeks braising for my rice it looks great beautiful a nice looking dish it tastes
14:59like a blitz yeah that's exactly what do you think of the sauce Kwame sauce is beautiful poppy seed lots
15:05of lemon it's bright it's acidic the dumplings are great because she has the crunchy and she has the
15:11soft on the other side I'm not that up on Ukrainian flavors but I want to go Ukraine no all
15:16right let's
15:22score Kara all right I'm going hi Chris hello chef so in front of you you have a play on
15:30a Moroccan
15:31chicken tagine using boiled dumplings enjoy oh very good thank you thank you beautiful dish these
15:37dumplings they're lovely but also the flavors are great this sauce is beautiful you know from the
15:44saffron the castle vetrano olives add that brininess to it those pops the tomato a little Morocco in
15:51this dish yeah okay let's score Chris because Buddha's on his way what do you have here Buddha
16:00scallop and turnip dumpling with silken tofu tom yum broth and a cilantro oil and your country was my
16:06country was Thailand thank you thank you wow delicious I loved Buddha's tom yum broth
16:14but using radish as a wrapper it gave the broth a bitterness I felt it was under seasoned with salt
16:21and especially when you add that radish and then the scallop mousse it sucks more flavor out of it
16:32I picked Japan and I made it Matsutake dashi with shrimp dumpling thank you thank you thank you
16:43as we've come to expect from Matt like the presentation was very elegant all these flavors
16:48really speak to Japan but I felt like the dish was just a little timid I do think one drop
16:53of soy sauce
16:54would have been miraculous on Matt's bro we have seven kinds of soy sauce in fact oh I know I
17:00got the bill
17:03Katie you have three minutes left to deliver your dumplings or you'll get zero points
17:09I am incredibly stressed I have to finish this the lacheo tigre sauce is ready but I made my
17:15dumplings larger and I'm worried that the interior isn't cooked through I just have to serve them
17:26hello hello this is my dumpling course this is Peru and it's a sweet potato dumpling with a sauce
17:35inspired by lacheo tigre thank you thank you I love the flavor of the lacheo tigre but I'm a little
17:41confused of just the complete composition of the dish the dumpling itself eats very gummy I do think out of
17:49all the dumplings we've had this is the least successful dumpling for me yeah yeah all right
17:56let's score you have just under one hour for your rice dish now it's on to my seafood rice dish
18:04I'm
18:05definitely anxious about how I scored on dumplings usually we get our feedback right away but I didn't
18:11get to see them taste it I need to see the score because while I'm confident about rice I need
18:17to know
18:17how much ground I need to make up chefs the scores for the dumpling round are in
18:26I'm definitely stressed about this one
18:41oh wow that's what we're making up to do out of a possible 120 points Kara you are in first
18:49place with
18:50107 points Chris in second place with 101 oh hell yeah Matt you're in third place with 83 points
18:59surprise fourth place goes to Buddha and Katie you are in last place with 73 points I'm at the bottom
19:08and
19:08trailing Buddha by eight points but I'm not worried because I can make up those eight points and I'm gonna
19:15do it with
19:15rice I'm fourth right now it's obviously not what I wanted there's no room to hide I mean if we're
19:21in the top 16 maybe I'll be
19:23landing in the middle somewhere but there's no middle now luckily Matt is literally only two points away from me
19:28and I'm not gonna go out without a fight
19:33I'm just starting the base of my rice now for my next dish I'm making lamb curry with fragrant rice
19:41I love cooking rice I cook rice all the time but doing an Indian rice dish for two Indian experts
19:47it's a
19:47complete different beast I'm really hoping that this dish can pull me through delicious
19:55yeah for my second dish I have Lebanon I'm making duck with Mujadara and Lebanon it gets me excited
20:03I want a Michelin star cooking Lebanese and North African food and have been studying that food since 2017
20:11rice is the staple so rice is probably the one I'm most comfortable with by far feel good
20:18that's onion in the pan I didn't go traditional with the dumpling dish and I'm at the bottom for
20:27this I'm going completely traditional let's get going let's get going I am making another
20:33ros meloso that is why I chose Spain I made it for the vegetable commandment and I think that's why
20:41I
20:41survived I thought the rice was delicious and had a real depth of flavor I'm feeling confident that
20:47this is the dish that will save me again hi Chiara hi congratulations on first place world cuisine
20:57right here what country are you using for your rice I am using France I'm making a tin it's like
21:04a baked rice
21:05dish dish with a very traditional French preparation of braised fennel and leeks this is the very Moorish
21:12one I lived in France I have a strong preference towards Asian cuisine but fundamentally trained in
21:18classic French cuisine because that's where my formative years were I mean honestly I'm very
21:22surprised Matt skipped France I am making a Jamaican black bean kind of rice a pineapple relish that's
21:32going to sit underneath this jerk spiced secreto Michael something's burning my rice got overcooked
21:42nightmare so I have to get another batch going 20 minutes 20 minutes time is no longer on my side
21:51my plan was to make a sofrito to season the rice with herbs peppers and garlic but having to redo
21:58the
21:58rice time is running out so I have to pivot I see that there's a jar jerk seasoning and I
22:05use that to
22:05add more flavor to it I'm kind of second-guessing my choice in the Jamaica by taking it away from
22:12Chris
22:1715 minutes left chefs 15 minutes before your rice is due on this table please Chris is starting to plate
22:28so it's Katie oh I was last up to get my dumplings I'm gonna be first up this time because
22:34I want to
22:35have more time for the Mexican noodle dish which I'm less comfortable with bomba oh this is nice this is
22:49uh Spain and it's um arroz meloso um de gambas thank you I'm excited 12 minutes left wait 12
23:04I really like Katie's dish she's cooked the shrimp beautifully Katie's soul lives in Spain she got a lot
23:10of flavor into that she did a lot of good aquatic briny flavor I thought it was bold and it
23:16and
23:16successful great thank you you're very welcome this is Lebanon seven spice duck breast underneath you
23:23have osmati rice with labna ara thank you so much thank you I love Chris's duck but what do you
23:31think of
23:31the cookery on his rice they were soggy okay you can't have soggy rice okay I mean outside of those
23:37technical elements for me it was delicious I really enjoyed it okay let's score Chris please
23:48Kara tell us what you made French chen with zucchini braised leeks and fennel in a white wine sauce
23:56pickled radishes and the ceramic is hot so don't grab it Roy I think the rice got kind of lost
24:05and
24:05mushy for me I think the star of the show was the fennel in the leeks but you know unfortunately
24:10it's
24:10not a fennel in leek challenge I kind of love Kara's dish it tasted like casseroles that I've had when
24:17I
24:17lived in Paris five minutes left five minutes chefs so my rice is cooked I am mixing it with a
24:28little
24:28bit of curry and then I'm sealing it with a bit of puff pastry dough to try and seal all
24:32the air really
24:33infuse all those flavors into the rice there he goes there goes Buddha I don't know anything about
24:40this Indian dish I have a pretty good understanding of pizza and that oven is hot it's like 700 degrees
24:46hot
24:46so it could overcook making the rice gummy picking Jamaica was a complete move to take away from
24:54Chris but unfortunately this one bit me it's definitely not a million dollar rice dish I know
24:59the flavor of the pork and everything else that's on top is great we're just gonna hope for the best
25:03there you are so what you have is pork secreto done jerk style black bean rice we have a pineapple
25:10relish over the top with some of the jerk seasoning just to kind of add as the sweet sour note
25:15and your
25:15country was country is Jamaica thank you joy thank you for me Matt's dish is a little bit of a
25:23head
25:23scratcher I can't really find fault from a execution standpoint I think the rice is well cooked but if
25:30someone gave this to me and said where do you think this is from I wouldn't say Jamaica at all
25:35you know
25:36I thought Matt's dish didn't really taste like a dish from Jamaica but it tasted maybe more like a dish
25:42that you would get on a cruise to Jamaica one minute left time's running out I'm gonna have
25:49to take it out but the dough is darker than what I want it to be so I'm gonna have
25:53to move the dough
25:54I don't have time to taste it but I know that the rice is cooked so I'm just gonna have
25:59to go with
25:59it that is it time is up on the rice we just have noodles left now one hour till noodles
26:06are due Buddha
26:07just under the wire yeah make sure it's cooked right country of India so it's a curried lamb baked
26:14with fragrant rice and yogurt and mint sauce thank you thank you Buddha so I feel let down this is
26:25a
26:25very bad lamb and rice I feel like this is a personal loss for me what I was looking for
26:30was
26:30just more richness from the lamb more fat from the lamb I think the dish in and of itself is
26:37under
26:37seasoned I think personally that it is too wet because the rice did overcook in that pizza oven
26:43this is just not nice all right let's score I've not been cooking well today at all I'm kind of
26:53holding my breath I'm worried I'm in last place all right chefs the scores are in for the rice round
26:59here they come I haven't thought why this have all
27:17wow Katie you got a hundred and three points for your rights I'm Katie but I'm Katie that moved you
27:24into third place Katie Kara 80 points keeps you in first place Chris you're in second with 77 Matt
27:34you're in fourth place with 70 points and Buddha you scored 64 points which puts you in last place
27:43right now with 145 you are eight points away from being safe yep it's an interesting turn of events I
27:51mean this is a roller coaster ride and I can't believe Matt and Buddha are on the bottom I have
27:58no idea how this is gonna go do you I don't know how it's gonna go and I'm anxious already
28:03I feel nervous
28:05about this one it could either be me or Matt going home so I just have to outrun Matt I've
28:10never lost a
28:11competition before I'm gonna keep going I need to keep fighting that Indian next you know we're not
28:21I've got some pork belly I'm gonna use that for my peanut stew I chose Nigeria because I have a
28:25really
28:26strong noodle dish that I think I can pull off so I'm making Chinese rice noodles it needs to be
28:33a
28:33flat sheet noodle similar to a Nigerian fufu which is usually a thing that you would use with your hands
28:39to soak up stew I've never made this before but in my head it works for my noodle dish I
28:49have turkey
28:49and I'm making braised lamb neck and lebna pasta I haven't made fresh pasta in a restaurant setting in
28:57probably 10 years station's an absolute war zone there's a noodle challenge you gotta either make your
29:02own noodles or make your own pasta but I'm cooking pasta next to the guy who has cooked pasta 10
29:09,000
29:10more times than I have and see if I can pick up any pointers while I'm doing it too I
29:16chose Italy the
29:17noodle dish I'm making deconstructed basil pesto if you will so I'm making a basil emulsion with
29:22Parmesan mousse toasted pine nuts and jumbo lump crab I'm not feeling a lot of confidence at the moment I
29:30might be going home that better days I'm frustrated that I'm not cooking at the level that I know I
29:35can so I know I have to have to knock this pasta dish out hopefully it delivers the points that
29:40I need
29:45chefs 30 minutes for your noodle dishes oh boy hey that's going let's think through what else you need
29:54I'm making a Mexican noodle dish when it comes to the pasta dish I don't want to waste time making
30:02a dough
30:03I'm gonna use dried bucatini pasta and just laser focus on the pipi on verde as the sauce charred peppers
30:11and tomatillos and pepitas and I'm gonna char some corn okay let's see it's definitely a nod towards street
30:20corn but I'm honestly like creating this dish in my head on the fly let's blend that up right now
30:30I'm
30:30just working on my veg garnishes for the noodles I'm feeling good I mean right now I'm in the lead
30:35it's
30:35a great score but I'm very nervous about making Korean food for Roy Chang he's Korean and he knows
30:40Korean food like the back of his hand and I think I just stepped in a pile of there we
30:44go for my Korean
30:46noodle dish I'm making a chilled sweet potato noodle with a variety of garnishes a raw quail egg and go
30:53to jong dressing I just I'm so nervous to put up a Korean dish for Roy Troy so I hope
30:59I don't royally
31:01belch it 20 minutes chefs lamb's not where I need it to be I open up the pressure cooker and
31:07my lamb
31:07neck's not fully cooked I'm in trouble time's not on my side so at this point I take it off
31:13the bone cut
31:13it into cubes throw it back in the pressure cooker I want to get this lamb cooking faster before my
31:19time runs out not looking so great this might be a scramble I'm looking at the first batch of rice
31:26noodles and the steamer's like frying it it's now drying it out I'm gonna have to pivot I grab some
31:33steamer baskets I put rice noodle batter and deli lids and I start filling them up and I start steaming
31:38and it's working but I've got six of these to make and I can only do them one at the
31:45time behind it is
31:50anyone's game while it comes down to the last round noodles I didn't make a traditional Mexican dish
32:03but I hope the judges enjoy it a million dollars life-changing I like want this more than anything
32:12oh here comes Katie all right all right first noodle dish all of the flavors are inspired by Mexico the
32:19sauce is a pipi on verde this is not a noodle I expected it's just a little tight and the
32:25sauce I would
32:26like the sauce to be saucier did you make the pasta no I did not make the pasta I would
32:34have loved to see
32:34this pasta is like an elote pasta street corn yeah you know especially with the corn yeah and the
32:40creaminess and maybe even like a aioli or a mayo in there yeah thank you thank you so much thank
32:46you
32:48I'm worried that I made a major mistake not making my own pasta but I did so well in the
32:56rice category
32:57compared to everyone else so I'm hoping I've still got a shot at this oh who knows one for a
33:06taster
33:11the lamb is exactly where I want it I'm extremely relieved I get it back into the pot with the
33:17pasta
33:18I'm loving the sauce texture I had some lemon juice this one feels like an absolute winner I just hope
33:24the judges think so too uh so this is a kind of an ode to turkey the flavors are primarily
33:31that of a
33:32donna kebab if you have like a blistered cherry tomato sauce dressing pappardelle hand cut braised
33:37lamb neck and then like an urfa chili oil I think this little bowl of pappardelle
33:45is one of the best things you've ever made thank you so much may I give you a fist bump
33:50yeah of course
33:51can you loosen up a little bit my brother can you loosen up I know the anxiety in here
33:55is bomb dude thank you as they say 10 out of 10 no notes you should go right home and
34:00put this on
34:01your menu thank you I think I'm one of the ones to watch out for let's go watch my pasta
34:12I am kind of scared because I was trying to strategize a little too much and and I should
34:18have just played the cards that were in my favor which was you know the countries that I felt most
34:23comfortable with instead of trying to be strategic and now I really got to make sure that that pasta dish
34:29is the best dish that I have or I could actually go home today
34:36so you had Italy this is Italy what you have in front of you is a fresh made capellini finished
34:43with a
34:44basil emulsion parmesan mousse along the outside some toasted pine nuts some pinky dough crab and a
34:50little bit of basil buds did you make the capellini I did you did yeah great
34:57I loved it thank you absolutely wonderful and it tasted as if it was healing you from within
35:03beautiful thank you I wish there was more crab okay um because the crab added sweetness to it
35:09that really rounded out the dish okay you know to me it had enough crab I thought your capellini was
35:17impeccable thank you all okay five minutes left for your noodle dishes
35:27I'm nervous to serve this because I'm serving Roy Choi Korean food it's nerve-wracking
35:39let's hear what Kara made so I'm not going to try to say any sort of name for this because
35:45I do not speak
35:45Korean but it's a sweet potato noodle on the bottom got pickled kimchi daikon asian pear and then a quail
35:52egg in the middle
35:53you almost did a hybrid of jolmyeon or nengmyeon or pibinggupzu and I respect that the thing about
35:59those dishes that makes them so beautiful is the thickness of the noodle and then the amount of sauce
36:05because the sauce is there to almost work like a curry for the noodles because the noodles are cold
36:11you just needed like another big tablespoon and a half of that in there that's the only thing I missed
36:17in
36:17this you had everything else Kara I love all the textures the crunch the radish all the noodles
36:25I think for me it ate a bit bland and bland is not a word I think of when I
36:32think of Korean food
36:33I wanted more punch Buddha you have two minutes left yep coming up now
36:43I had uh Nigeria and so it's a shrimp and pork peanut stew with a rice noodle on top
36:54once again we see how clever you are I certainly envy you know the way you think about food you're
37:01gonna make me cry Wally sorry it was whimsical and I think above all delicious I thought it was really
37:08playful I got the idea of how this was supposed to be fufu I thought it was really fun I
37:13like the
37:13texture we normally put dried shrimp in our stews so having the full shrimp in there was a nod to
37:20that
37:20I thought it was really beautiful and really nice honestly I just don't know if the rice noodle was
37:25the right noodle for the stew in my opinion the rice noodle got lost for me I would love to
37:30have seen
37:30like a wheat noodle thank you appreciate it I don't know how I scored but I still have a bit
37:36of faith
37:37this is what the top five is this has got to be neck and neck the photo finish
37:42really want to thank our guest judges for gracing us with your knowledge a real privilege thank you
37:48thank you guys that feast was quite a trip this is gonna be close this is gonna be really tough
38:02chefs can you gather around please the scores are in today the winner will not only be safe and moving
38:09on to cook for 1 million dollars but earn some coveted extra time in the next commandment and of course
38:17the
38:18chef with the lowest score will be eliminated let's see which of you are in the top three
38:39congratulations Chris wow well done thank you I didn't know it was that much of a win I mean I
38:44thought it was gonna be good but I mean it's perfect Chris you are the first chef to earn a
38:51perfect score
38:52on a dish from all six judges wow and just a few commandments ago your fellow chefs voted you
38:59least likely to win oh I know I'm insanely happy to get first place it took me a long time
39:05to do it
39:06but here we are Tara and Matt congratulations the two of you are also safe Katie and Buddha
39:14one of you is safe and one of you is going home for good
39:28Katie I'm so sorry by just five points you served your final dish thank you awesome it's been a pleasure
39:38partner yeah it's incredibly humbling to make it to the final five thank you
39:45it was so incredibly close and then don't make it all the way to the end good luck to you
39:53I will see you all again yes you will thank you bye take care this has been mentally physically and
40:01emotionally exhausting it's fun to be making stuff up as you go and then uh and then serving it to
40:06people right away but it forms bonds of friendships very quickly what I'm gonna miss most is getting
40:15to connect with all three of the judges and hearing their high praise you continue to show a deft hand
40:21with seafood I'm so honored to have made it this far and held up my own
40:33Buddha you are still in the competition I'm shocked barely
40:40yeah not a good cook today feel very thankful for those five points wherever they came from if
40:45they did not like my last dish I'd definitely be out of the competition I've made it to the final
40:49four
40:49it feels incredible well chefs it's only gonna get harder from here get some rest we'll see you
40:57at the next commandment let's go boys thank you good job guys thank you well done
41:06that's awesome this is hard
41:09final four now that we're close to the finale I'm just glad I landed at the top because
41:14there's no better time than now to have an advantage most likely to win now
41:19to let you cook your food I expected to be here in the final four but it's so much harder
41:25than you
41:25think it is I didn't deliver to my own expectation however I got my eye on the prize for the
41:31million
41:32dollars and the cup Kara Buddha and Chris you're in trouble
41:37yeah you swung back up there yeah you're telling me my god got in second 110 that was the second
41:44I scored
41:48next time on America's Culinary Cup today's commandment is taste
41:54Buddha has bitter I love bitter coffee Michael this could be it I could be going home only three of
42:02you will move forward to the finals nothing like a fiery dish I'm taking the risk because I want to
42:08win I want to prove that I'm supposed to be in the finals you could have taken an easier path
42:13hopefully that doesn't take me down give me the check now
42:22delicious
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