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Americas Culinary Cup - Season 1 - Episode 03: Nice Big Squash
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00:02I'm Padma Lakshmi and we've scoured the nation to bring together the most elite chefs and the
00:09most renowned judges into the ultimate culinary battleground this is a test of our 10 culinary
00:16commandments master them and you win 1 million dollars brought to you by our official cleanup
00:23partners Don Powerwash
00:3411 of you have now survived the first commandment oh my god how are you feeling keith take a moment
00:41to celebrate do my end zone dance and get right back to practice unfortunately there's no time to
00:48celebrate because your next culinary commandment starts now
01:01these are sexy wait what's going on they're kidnapping us chefs your second commandment is
01:11sustainability
01:15i personally am very excited about sustainability uh commandment i am very proud to be the only mexican
01:21chef in the united states with the michelin green star for sustainability sustainability is about
01:26preventing food waste by making ingredients last sourcing locally and eating foods that require fewer
01:33natural resources chef my mind this next commandment might be the most important of the ten true
01:39mastery begins with sourcing and that means selecting ingredients that are local and sustainable for your
01:45next cook you'll have one hour to create a dish using hyper sustainable ingredients these all electric
01:53rivian vehicles are going to take you around the farm to gather produce directly from the source
02:00you'll be pairing those vegetables with additional sustainable ingredients and we'll meet you
02:04back at the penthouse happy picking all right i got shotgun
02:09can we talk about how beautiful those scores are like the wood grain vegan leather sexy
02:16oh hey congratulations we're already on to the next challenge so i don't have enough time to
02:23soak in the glory of the win congratulations matt you are the winner of the carnivore classic
02:29but now with the sustainability commitment i'm going to continue to push myself
02:34all right don't just stand there be like waving homecoming queens bye chefs
02:43you made it it's been a long hot day i didn't go home but it always sucks being on the
02:49bottom it may
02:50just not meet my expectation you just have to pick yourself back up and go for it again and keep
02:55going and
02:56keep going oh my gosh this is amazing oh thank you caballero i'm excited to run through the fields and
03:05let the ingredients speak to me and be like what leak que pasa calabaza oh wow you're taking out
03:11your shoes i gotta run hope i clip my toenails let's go okay let's go
03:18i'm a runner i've been running for years and years running is my like zen time to formulate ideas and
03:25clear my head having that mental break has been arguably the most important part of my success
03:32outside of my support with my family go daddy this year has been the hardest year of my life my
03:38mom
03:39passed away in january i have been a mama's boy since day one because i wanted to spend more time
03:44with her
03:44i was naturally hanging out there in the kitchen all the time i more ate things than i did help
03:49but you know i didn't know it at the time and i think that's when i started to fall in
03:52love with food
03:54hi oh hi chef i've been thinking about my mom every second of this competition i'm 100 doing it for
04:01her
04:01i'm just hoping i get to the finish line all right i think i got what i needed
04:05so that was fun yeah i got a good tan
04:23oh back in rainy new york uh-huh
04:36hi chefs hi welcome back to the city i see you have all your produce from the farm
04:43yes what'd you get some beautiful leeks i love leeks haiti looks like she has nothing in her basket
04:48i know i got exactly what i need very sustainable of you as you know today's culinary commandment is
04:56sustainability and mastering this commandment will get you one step closer to the prestigious honor of
05:03being the winner of america's culinary cup and walking out of here with one million dollars
05:10thanks to our friends at dawn power wash michael you have a green michelin star right
05:17yeah i was awarded a green michelin star in 2023 for my work at my restaurant so maybe that makes
05:22michael
05:22the chef to be we're coming michael uh matt won the meat commandment it feels really good to be
05:31acknowledged for the things that you've done in your work but it kind of makes you go into this frenzy
05:36of
05:36like don't this up chefs you'll have one hour to create a dish featuring both the produce you've
05:44harvested from the farm in addition to the hyper sustainable ingredients in our pantry like mussels
05:51ants and quail the two chefs who receive the lowest scores in this commandment will battle it out in a
05:59head-to-head cook-off where the loser will be forced to go home cooking head-to-head i've been
06:04there before
06:04and i don't want to do it again the further away i'm from the bottom the closer i am to
06:09getting that
06:10million dollars we're cooking on a stagger buddha you're first you have one hour on the clock your time
06:16starts now go buddha go buddha for this commandment chefs will be scored on four judging criteria
06:25taste creativity presentation and mastery of the commandment each category is worth five points
06:31for a total of 20 points from each judge with a possible perfect score of 60. is beverly cooking with
06:39her mind right now totally she's going through the steps in her head yeah it looks like it today i'm
06:44making all parts of the leeks i'm gonna serve them with some razor clams buddha how many ways are you
06:49doing leeks five ways i like five maybe i want five kids later on i don't do minimum requirements
06:56i go for the moon and if i don't hit the moon i'll end up in the stars michael's off
07:03hey michael chef that says you're the only one to be now damn it buddha yes i think so
07:10my family journey started with this idea of being able to take quote unquote garbage and turn it into
07:16another layer of flavor here my love hi baby i am here for my community for my culture my family
07:23my wife ryan has been the biggest supporter of my career i couldn't have done it without her honestly
07:28and her also just kind of helping me through my transition when i left the church i grew up in
07:33a cult
07:33and uh walking away was not easy so i want to win this million dollars for her and i'm gonna
07:38cook my
07:39ass off michael what are you doing with everything from the farm i'm making an agridulter chef i'm
07:43gonna make a little squash puree and then i'm gonna roast a little bit of quail i've cooked quail before
07:48and it's super sustainable and also i can make like an ant and nori like rub ants are nutty earthy
07:55fun
07:56and uh some good times keith start let's go keith let's go my strategy uses a few ingredients as
08:05possible it's very sustainable leeks will be the starter dish i will do a leek and potato blue day
08:12leek and potato soup that's it buddha keith is this the battle of the leeks battle of the leeks yeah
08:18it's
08:19the battle of the leeks can't wait keith looks like he's cooking wednesday supper yeah he does he looks
08:23very chill i am someone who grew up with less than other people i am someone who thrives under
08:29pressure i've been to prison i did it all and so sustainability i got this okay what's next start
08:36i want my dish to be the best i see lobster and the sea urchin and those are like just
08:44things that
08:44i love to eat nice and fatty i just came from the land let's take it to the sea now
08:50katie time's on
08:52i go in the pantry and i get exactly what i want muscles muscles are incredibly sustainable
09:00melina get going
09:05my strategy for this cook is to cook as if i'm cooking a dish for my wife she's the only
09:11person
09:11that i know that's more chill than me my wife would be vegan if she weren't married to me so
09:16i'm making a completely vegan dish that is the ultimate example of sustainability
09:26whoa whoa whoa oh no oh no
09:31i mean at least she didn't have a beard that's why mine's so much shorter now
09:37what's michael up to i think he's got quail over there this is the ant rub that i made for
09:42the
09:42uh little quails what quail i i gotta say i think quail's like a risky choice why the birds are
09:48so
09:48small and they have to be cooked just so because if they're not then they're gonna be dry easy
09:53gotta go please start emily emily get going what i got on farm is carrots so i'm featuring seaweed and
10:08carrots
10:09missed one
10:13emily's working away
10:17matt your time starts now
10:21let's go matt start cooking i just won the meat commandment challenge so
10:25this kind of helps bring a little bit of confidence for the rest of the competition
10:31beverly looks ready i'm sorry my body's like a bolting like i know you're ready beverly i've been ready
10:40beverly go
10:48that clams sweet
10:55that calabaza is gonna take a minute that's it's gonna take time just to peel that thing
10:59oh chris has a nice big squash too
11:07oh god kara your time starts now
11:13i would say that i'm one of the more sustainable chefs here my strategy is to go vegan
11:19i know how to use everything from the roots to the sheets i mean mushrooms are sustainable they
11:23like they come from death you know some kind of a beautiful thing
11:32baby it's gonna be hard to beat chris your time starts now
11:39so i'm going to do a rose serum squash with ricotta and blackberries
11:44buddha you have five minutes left five minutes buddha
11:48michael 15 minutes you are up this quail is kind of like starting to become
11:53a problem for me i'm not getting the color that i want the browning we're like getting to to the
11:59wire
11:59so at this point i start to worry right like my sauces are tasting really good everything's really
12:03great but then i cut into one and it's still not all the way there so i put it in
12:10the oven
12:11and i'm just praying that hopefully the universe like sends me a hail mary and it's not wrong
12:29i want a medium cook on that club time is of the essence and hopefully i can get it up
12:34to at least
12:36temperature flowers from the farm buddha five four three two one time's up buddha i feel confident
12:47with my dish i think it's delivering the right message of sustainability what did you make for
12:52us buddha i'm trying to utilize the whole league so i braised the leeks a little bit of bacon they're
12:57served with clams focusing on a vegetable as the main component you did develop really good flavor of the
13:03leek good job also of like sticking to the commandment here shelf is very sustainable i think
13:08the soup is great i think that the razor clams are nice and tender i think you could have used
13:13the
13:13opportunity to give it a little bit more crunch maybe fried some leek but some dishes are just soft
13:19and it's okay yeah taking a humble vegetable and a few razor clams and making something so luxurious and
13:27special feeling is exactly what we want to do with this commandment yes thank you thank you all right
13:32let's score
13:39silky smooth baby i am chilling the muscles right now the cold muscle dick pisto manchego takes a while to
13:48make the risk i'm taking is i'm making a quick version not cold yet michael 30 seconds 30 seconds padma
13:58i'm
13:58stressing about the quail hopefully my sauces will like save me michael five seconds five four three two
14:07one time's up michael
14:16chef would you make for us pan-roasted quail with a rub made from ants a plum sauce then the
14:22squash puree
14:23was made with uh all the beautiful vegetables from the farm you can build these complex sauces flavors
14:30that are very rich this puree in the middle of plate is really cool and the legs of my quail
14:36are great you
14:36know the rub is really fun unfortunately i think the breast on my bird is a little bit rare unfortunately
14:42mine is like very rare however the rest of the plate as wiley said absolutely delicious maybe you should
14:49have gone vegetarian yeah thank you this is really raw you did yourself a real disservice because that
14:55puree is excellent i appreciate you thank you so much thank you guys thanks michael the reason why i picked
15:01up to quit on the first place was because i wanted to highlight a protein and now this is the
15:05thing
15:06that's going to potentially be bringing me down i'm not sure how to rate the taste or creativity because
15:13like it's so raw fair enough time's up babies that's all you got go big or go home i got
15:25some heirloom
15:26carrots here i'm making like um kind of a take on like tandoori carrots with um yogurt but with tofu
15:32i'm gonna
15:34toss the carrots in a lime miso sauce
15:43he's plating three two one time's up keith
15:54it's a beautiful dish everything i create i believe is going to be delicious hi keith hello
16:01right here we have a leek and potato velute shive oil truffle oil and crispy potato skins texture of
16:09your soup is great i do think that with leek as your vegetable there's not a lot of leek shining
16:15through
16:15it feels like it was about potato and that you got out of the pantry you can't really taste the
16:21truffle
16:21oil which is a good thing because i think truffle oil is probably one of the least sustainable things
16:26that we've ever created i love the consistency of your soup it ain't like a velute a beautiful example
16:34of one the soup to me it just tastes a little too oily if that makes sense thank you thank
16:41you
16:41thanks keith i can't believe it i use one of the most sustainable ingredients paired with the
16:48least sustainable ingredient in the truffle oil ah damn now trying to cook again today
16:57uh so here we're kind of torch off the skins from there we're going to stew this down kind of
17:03really
17:03showcasing uh the beautiful flavors of the tomato kind of like a pratatouille if you will
17:10what's that about you how our franchest what's up what's happening with your Zamana you have 90 seconds
17:1390 seconds flowers flowers flowers flowers flowers have them over here my flowers my flowers right here
17:18time is difficult for me time's up diana
17:25what did you make for us marços
17:28stuffed eggplant with lobster salsa ranchera made with calabaza tons of
17:34chile and leeks everything that was in my basket is in here I commend you for
17:39using the entire basket but you could have maybe left a few of those
17:43ingredients out Deanna I have to respectfully disagree with Wylie I think
17:49that you brought all these ingredients together in a really compelling way
17:54this dish is a beautiful dish it's a creative idea but I think the
17:58ratio is a little up it needed more lobster yeah thank you I feel good
18:03about my dish but I have no idea like how it's going to be scored I don't want
18:07to cook again love going to farms so it felt really good to like get in that
18:12element again today at curate bar de tapas we use the influence of the
18:18ingredients and the producers in our area it's got like this sense of place
18:23Spanish tapas via Asheville North Carolina and you can only get that food there
18:29because it's it's our identity I have a master's degree in biomedical engineering
18:34but honestly it was not filling my soul I wanted to cook oh I can't stop shaking
18:40it's so crazy right as I was switching careers I started cooking Spanish food and then never looked
18:47back oh what'd you make Katie this is a version of mechiones and escabeche which are pickled
18:53muscles I made ratatouille and then I blended that into the sauce to try to capture all of
18:59the flavors from all of the vegetables that I gathered I think the sauce is beautiful so is
19:05the knife work these muscles are plump juicy lovely they're not rubbery they're cooked exactly as they
19:12should be this is a very delightful dish thank you I loved it I thought it was delicious the
19:16muscles were tender you came in with very few ingredients seemed like you had a plan
19:21which is great and I think you definitely executed the plan this was great thank you
19:27Katie probably used the most sustainable ingredient of everyone that we've tasted from
19:32so far muscles are a highly sustainable ingredient she's gonna be tough to beat never worked with this
19:38variety of squash before so let's try to make sure I can treat it properly and pay respect to it
19:42I'm
19:42looking good for one so I don't even know you never know I'm gonna start plating here in a second
19:48a little mint here I love mint and eggplant together now I'm gonna add on the sea beans three two
19:54one
19:55Malina time set hello judges it's kind of like a take on the nasu dengaku which is the Japanese dish
20:07I use a red miso red raspberries and red beets that green sauce is delicious so good thank you
20:14you treated that eggplant like a steak it was cooked to perfection thank you and seasoned well
20:20thank you Malina thank you hello chef hi I made carrots and seaweed super excited to use
20:27seaweed in all different types of ways
20:31it's delicious and I'm sorry that I don't have anything negative to tell you about this dish
20:36I wish I did but it's just too damn good stop all right I'll stop okay I can breathe again
20:43for a few
20:44seconds hi hi Kara mushroom wontons with mushroom broth you said sustainable like if you really want to
20:52like nitpick it you've got to go vegan in my mind great thank you these are big for one biter
20:59but I'm gonna do my best listen if I gave you a small dumpling my mother would shame me
21:05total shame this was great it was very simple in its presentation but it delivered on a whole nother
21:13level the broth is luscious and light full of flavor and the dough is is made by your expert hands
21:21and it
21:21shows so thank you thank you for a job well done thank you I mean if Kara keeps cooking like
21:27this she's gonna
21:28have her baby here in the kitchen yeah
21:40what did you make for us Matt farm ratatouille with seared scallops and saffron clam sauce
21:47Matt I think you took a bunch of seemingly simple ingredients put it together made a beautiful elegant dish
21:53unfortunately I did get a little bit of sand in my scallop
21:59that would be sort of my my big pet peeve same I know that's just like the biggest no-no
22:05that you can
22:06do is have a sandy scallop I could actually go home today
22:20for me Matt I really prefer to have scallops seared on both sides it's just a pet peeve of mine
22:26everything about this dish is so beautiful I love the tiny leaves of basil on the tomato it gave the
22:34dish
22:34such brightness but my scallop had a touch of sand in it too in that first bite thank you Matt
22:41you
22:41can go back to your station I feel super deflated right now we're here to take risks and unfortunately
22:47this one bit me three two one Beverly time's up I'm a little nervous because it is very simple
22:59it's just carrot sauce and the garnishes hi Beverly hello what did you make for us
23:05razzle hanout grilled carrots with tofu yogurt I used the whole vegetable which I thought was also the
23:11sustainable factor Beverly I gotta say everything was really well balanced really delicious I love
23:20the almonds at the end to give it a little bit of crunch thank you I love the texture of
23:25that tofu
23:25yogurt that you created very smooth on the palate carries just the right amount of flavor of saffron
23:30I love the tartness on the tofu I'm gonna call it a cream because it was so whipped so luscious
23:36and
23:36I'm gonna steal that tofu yogurt the next time someone comes over to my house and doesn't eat
23:41dairy I have nothing bad to say about this dish I really can't find anything oh my god really thank
23:47you Beverly oh my god it is a very sustainable dish yeah she understood the commandment really well
23:54all right Chris time's up you're the last hello see you whoa what did you make for us Chris I
24:04got really
24:04excited when I saw the fall winter squash varietals at the farm so I did a roasted squash used it
24:09two
24:09ways I juiced half of it roasted half of it I made a vinaigrette out of the squash itself then
24:16I made
24:17a fresh ricotta fold a little bit of lemon zest into that and I pureed blackberries into that and then
24:23there is chapelli add in kind of like a chili crunch with coriander and a little bit of cumin garlic
24:28garlic with olive oil olive oil yeah that's it sorry that was a very verbose explanation there's
24:34a lot of delicious components on this plate I mean a lot I think you could have left a few
24:40of those
24:40ingredients out Wylie's right like a little more focus like dial it back a little bit save a little
24:45something for tomorrow my biggest problem is the roasting and the lack of seasoning on the squash okay
24:52thanks Chris I know that I didn't put up the best dish so for all I know I'm gonna have
24:57to battle it
24:57out it's drowning in condiments he's like the Jackson Pollock of his kitchen
25:09chefs gather around the scores you're in
25:16today's commandment was about mastering the art of sustainability the two chefs with the lowest scores
25:23will battle it out in head-to-head cook-off where the loser will be forced to go home
25:29let's see how you did I feel like I just want to close my eyes and open them when it's
25:33over
25:37the sound of the board is incredibly traumatizing like more than a ticket printer more than the
25:42elevator ding like I just feel like my heart is racing whenever I hear that sound
25:53yes Beverly
25:57you were one point away
25:59perfection oh my god
26:0459 out of a possible 60 points how are you feeling a little out of body
26:12out of body yeah that's a good answer are you kidding me is this a dream love is pouring into
26:19me and all I want to do is just like pour out more love and it's so beautiful because I
26:23think it's
26:23empowering me to be even bigger and Katie right behind her I'm now out of my body
26:31two from perfect which is like wow I I yeah I mean I I feel incredible I'm very proud of
26:40both of you
26:41yeah the women crushed it
26:48all right chefs if you see your name on this board that means you're safe
26:54I knew that I wasn't going to win with the sandy scallop but at least I didn't lose
27:00Michael Keith and Chris you three are on the bottom how are you feeling Chris not extremely happy to be
27:10on the bottom but I feel like it feels better to be on the bottom knowing where I went wrong
27:16Michael I know what I did wrong no excuses I'm gonna fight back Keith pressure how do you perform
27:22under pressure I've been performing under pressure my whole life and I've made it this far so I would
27:28say that I performed pretty damn good under pressure well one of you will be safe and two of
27:33you will be doing a head-to-head cook-off where the loser leaves this kitchen for good
27:39all right are you guys ready to see the scores yeah bring it on
28:05Chris you look really relieved yeah very I have never been so happy to see my name falling into ninth
28:11place I don't want to leave on a dish where I didn't feel excellent
28:14you know what I mean I want to feel like I gave it my all and I would make that
28:18again
28:19Keith and Michael you're gonna have to cook for your life I've been fighting my way up from the bottom
28:26I started as a dishwasher I got a Michelin star two years ago and I'm gonna fight back I love
28:32and respect
28:32Keith but I don't want to go home so I'm gonna cook my ass off Keith you said you cook
28:38well under pressure
28:39funny how things come back and bite you in the butt
28:42oh yeah chef Michael is a green star and one star Michelin chef right like he knows what he's
28:49doing in the kitchen but I know I can cook as well Michael and Keith please step forward
28:59since this commandment is all about sustainability
29:03in this final cook-off you'll have to use some of the most commonly wasted foods in America foods like
29:11onion skins carrot peelings celery tops and stale bread each of you will have to create something
29:19beautiful out of these scraps and whoever loses is going home you'll have one hour your time
29:29starts now good luck
29:38i don't know what i'm making i'm just letting the scraps speak to me
29:44all right i'm nervous
29:47it's a high anxiety environment yes i think that's a fun challenge because using the scraps it's the other
29:53side of your brain yeah 100 just really unlocks your creativity i would imagine that michael is a bit
30:01gun shy because of how raw that quail was yeah so i would guess he's just doing a vegetarian dish
30:10keith knows his way around using what's available so i expect he might reach for some of the proteins
30:18there's some fish heads fish collar oh yeah i would do the fish collar sure
30:24let's go boys let's go
30:30i just have to fight for my life i know that if i just start cooking it's getting the flow
30:37like a musician just start playing music strange as it may sound the dish begins to develop keith
30:45what are you doing i am going to do a saffron and fish collar with some form of sambal that
30:54sounds
30:54delicious it wasn't that i decided to become a chef i came home from prison and got a job in
31:00the kitchen
31:01i decided to change my life around that was the decision i made and the kitchen opened up that
31:06opportunity for me and it led to me becoming a chef and a restaurateur i got my first job in
31:13the kitchen
31:14in 2016 and i opened my own restaurant in 2018 and what i was able to do got recognized really
31:22fast
31:22people loved it it became a national sensation it tells you that where i come from there's talent
31:29it's given the opportunity to showcase it that's why i hire formerly incarcerated i love providing
31:36opportunity it's my sole purpose dear chef congratulations we ask that you join us at
31:43america's culinary cup for a chance to win one million dollars
31:52yes i'm here to win a million dollars but i'm also here for my little community of watts knowing
31:59my story and what my life was like and to see me on tv competing for a million dollars that
32:05next
32:05generation like they can believe they can do it this cook against chef michael i have to just remember
32:13to stay true to who i am mike how you looking i'm looking great chef thank you so much michael
32:18what do
32:19you have going on there i have a vegetable stock with all the trim where i'm going to blanch all
32:22my vegetables in and i'm going to make a little puree of uh carrot beets some uh crema that's clever
32:28i'm not using any protein that's what i should have done earlier today it's time to redeem myself
32:33growing up in a cult it's almost like you're living two lives there were services seven days a
32:39week 365 days a year and then you had public school as i got older i left the church
32:46it was very hard because my family's still very much involved in it that caused some ribs in the
32:53family and um during that transition food was always the constant the kitchen was always there for me
33:12and i had a chef very early on and he would say michael like in these four walls nobody can
33:19touch you
33:19so just cook and i could never get that out of my mind so when i step in the kitchen
33:24it's my safe space
33:28anything short of a win here it's just a non-negotiable for me i learned this one from my friend
33:33matt
33:40it's a good technique no yeah i take old plums and peaches and i get them blistered and really
33:46nice and charred and i throw those into the blender with the natural oils from the lemon peel and the
33:51orange peel and i season it and it's like this beautiful dressing for like a summer salad
33:56oh gosh i feel like i'm watching my kid at the cross-country meet i'm like keep going i know
34:04yeah they're both moving quick 30 minutes mike 30 chef oh what do you think is happening over here
34:10he said he's making a sambal sambal yeah yes sambal is a spicy condiment and it's a great place to
34:19hide
34:20another sustainable ingredient so i take the pulp from kale and the pulp from carrots and just fold it
34:28into the sambal and they gave it a beautiful texture i love a good sambal michael what are you gonna
34:36do
34:36with the swiss chard chef i'm gonna make a salsa because mexicans make salsa yes they do 15 minutes
34:45out when are you gonna cook your fish and 10 10. is that too late make it happen katie i
34:54just filter
34:55energy and so in my mind i'm like if the chef they got 58 points concerned about me putting the
35:01collar on
35:02well maybe i'll put it on now katie you okay is it stressing you out it is immensely
35:13one minute left i hope my fish collar's done oh michael's already plating
35:21i am going to put up something that i can totally stand behind go 30 seconds 30 seconds heard
35:30if there was something else that was supposed to be on this plate it would have came when i was
35:35playing the music five four three two one one of these guys are gonna go home and you're not gonna
35:56see
35:56them it's scary
36:00i'm feeling really confident everything's done beautifully in my dish speaks to the sustainability
36:05challenge this is roasted beets and carrots with a stone fruit vinaigrette over a crema made from
36:12the byproduct of beets and carrots as well and salsa verde that puree was really interesting it was crunchy
36:20creamy i love the salsa verde i guess for me at the end of the day it's supposed to start
36:26with the carrots
36:27and the beets and the carrots and the beets are not really singing the way the rest of the
36:32things around them are that being said everything around the carrots and the beets is super tasty
36:39michael i like the cook that you put on the beets and the carrots and i like the fact you
36:43roasted them
36:43in that oven and got real deep caramelization to bring out their flavor and i also like the fact that
36:48you spoke to this sustainability commandment you kept the dish vegetarian really allowed the vegetables
36:55to speak nice dish thank you thank you chef michael i love that puree it was really luscious and creamy
37:04there's a little bit of bitterness in the salsa verde from the carrot tops which i love because of these
37:09vegetables having so much natural sugar i just think the vinaigrette was lost a little bit it was kind
37:15of obscured thank you keith tell us about your dish so i put together grilled fish collar with saffron
37:25fish cream and a sambal i use peppers and fish sauce and vinegar and the pulp from the kale and
37:32the pulp
37:32from the carrots and infused it in the sauce as well when you say pulp what what is it so
37:39when you juice
37:40the carrots the pulp from the carrots after you juice it when you juice kale the pulp from the kale
37:46okay i made that very cool i'm a sucker for a fish collar and so there's a lot of things
37:51that i
37:51appreciate about this dish i like the finesse that you put into the sauce so that was really quite nice
37:56thank you i too love fish collar this was delicious really well cooked you had a really powerful sambal
38:07i love that you used what was left at the bottom of the juicer from kale and from carrots but
38:15when you
38:16call something a saffron sauce you create an expectation i respect your restraint it can be
38:24overpowering but i think here i just would have liked to see more saffron right exactly thank you
38:33matt you're like locked in on the doors i just don't know it's been a long time yeah who do
38:40we
38:40think's gonna walk out million dollar question there michael and keith you're both inventive creative
38:49top-notch chefs but unfortunately one of you will stay in this competition and one of you won't okay
38:59you won't be able to do that michael which dish is better for me today it was keith's dish
39:10wiley for me today
39:17was keith
39:21michael i'm so sorry but you've served your final dish it was unanimous
39:29i'm very disappointed that i'm going home on sustainability i was really proud of that dish
39:33i executed it really well and the flavors were good thank you so much thank you guys thank you chef
39:40i hope that this experience can be of inspiration to all the young latino chefs out there
39:55i've lost to a fish collar keith you gave us a beautiful complete dish that could go on any menu
40:06that didn't feel like a dish made of meager leftovers thank you thank you chef congratulations
40:13thank you thank you thank you thank you good stuff thank you
40:31i'll be careful be careful be careful
40:33Oh, ,
40:34man, man.
40:37Whoo!
40:38I can take a hug. I can take a hug.
40:42Man.
40:44Pressure. Talking about pressure.
40:46I haven't felt that much pressure in a long time.
40:49And
40:51it's not to say that I succeed under
40:53pressure all the time,
40:54but I succeed enough to
40:56I'm here today. You know, in life
40:59and in this moment. Here.
41:01They enjoy both dishes
41:02and for Matt's
41:04he had a lot of delicious things going on.
41:07Mike. I mean, Mike, sorry. Don't throw me out of here.
41:08Don't throw me out of here.
41:12Chefs, I hope you gathered yourself.
41:15That was an intense one.
41:17Ten of you remain
41:18now. It's just
41:20gonna get harder from here.
41:22Please get some rest.
41:24The next one's gonna be tough.
41:26See you.
41:28In this competition,
41:30you don't have a second chance here.
41:31You don't have an opportunity to
41:33rework a dish and say,
41:34oh, I got your feedback,
41:35but I did survive and I'm gonna be ready next time.
41:39Now there's ten of us and
41:41this competition is
41:43intense.
41:44What is going to be the next commandment?
41:48We just have to wait and see.
41:53Next time on America's Culinary Cup.
41:56Oh my God.
41:57Today you'll be tested on the third
41:59culinary commandment.
42:01The art of the sauce.
42:05Wait, she gets to say that?
42:06That's right. I said it.
42:08I'm worried about that chicken.
42:10I'm worried about that chicken.
42:11Damn.
42:12Damn.
42:13There's gonna be a lot of bleeping
42:14in this episode.
42:15Good job.
42:19Delicious.
42:19Delicious.
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