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100 Cooks S01e02 - FULL MOVIE ✅ [Eng Sub]
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00:00:01100 of the best home cooks in the country have left their own kitchens and stepped into the arena
00:00:08of the biggest home cook competition in the world.
00:00:13Come on, let's go.
00:00:16The number of contestants continues to go down.
00:00:19Say goodbye to the Nana.
00:00:21And 74 cooks are still standing.
00:00:24I didn't come here for a vacation. I came to win.
00:00:27Time to mix it up.
00:00:30They never know when their turn will come.
00:00:32Cook number 20!
00:00:34Or what their challenge will be.
00:00:37All of you are competing in this one.
00:00:40The only heat source are the toaster ovens.
00:00:44Start cooking!
00:00:47Whatever you're doing, it smells amazing.
00:00:50Boy, can you cook.
00:00:52Ultimately, only one cook will take home a life-changing amount of money.
00:00:58Whoa!
00:00:58This is 100 Cooks!
00:01:09We're back!
00:01:10Woo!
00:01:11Woo-hoo!
00:01:16Yeah!
00:01:18Let's go!
00:01:19My name's Marissa Mejia Panis.
00:01:22I'm from Folsom, California.
00:01:24As soon as you walk through those doors, it's weird because you watch these TV shows and being able to
00:01:31be a part of one is a crazy experience.
00:01:34My name is Lorenzo Espada, but I go by Zo. I'm from North Carolina. I'm a content creator. I have
00:01:40about six to seven million followers. I'm here to prove I can actually cook.
00:01:44All right, yeah!
00:01:46All right, yeah!
00:01:49I'm Nikki. I'm 40 years old. I'm a runway model and mom of three.
00:01:52I think that some of the best food in America comes from the home. You are never going to eat
00:01:58food that is as good as somebody who is giving it to you from their heart, from their soul.
00:02:09Oh!
00:02:11Oh!
00:02:12Oh!
00:02:13Oh!
00:02:18Welcome back, everybody, to 100 Cooks! How y'all doing?
00:02:26Alex, how has this been going for you?
00:02:29I just want to say it's an honor to have you all come here, compete, and cook for us. Take
00:02:35our info, soak it in, learn from it, know that we come with the best of intentions for you to
00:02:41grow and learn and crush it.
00:02:44I mean, look next to you. A lot of the seats are already empty, but today is your moment. Cook
00:02:50bold, leave nothing behind.
00:02:52That's it.
00:02:55Let's take a look right now at where we stand.
00:03:01Ah, 74 Cooks left. But after watching our first night of competition, number 17 and number 18 have decided to
00:03:11bow out of the competition.
00:03:16Also, number three, Maria, has come down with an illness and is unfortunately unable to continue in this competition.
00:03:27But the rest of you are one step closer to winning a life-changing amount of money. All right? Yes.
00:03:3971 is insane. Like, yeah. Let's knock them out.
00:03:44You know, I'm looking at all of you and I feel like not everyone has had a chance to participate.
00:03:53Are you giving us 71 plates of food?
00:03:56What? No, no, not this time. We've decided to switch things up and not even go to the big mixer
00:04:04to pick contestants for this first challenge.
00:04:08Because all of you are competing in this one. All right? I told you, anything can happen. I want everyone
00:04:19to look under your seat and retrieve the paddle we put there.
00:04:25No, we are not having a table tennis tournament. This is a food trivia contest. Yes.
00:04:36With the stakes being so high and the prize money, I do not want to go home over some trivia.
00:04:41I'm going to ask you a series of true false questions every food loving home cook should know.
00:04:48If you get it right, congrats. You're safe until the next challenge.
00:04:53If you're wrong, you'll have to keep answering questions until you get one right.
00:05:00If you're the cook who gets all the answers wrong, you'll join me down here on the floor and you
00:05:06might not like what I have to say.
00:05:09Whoa. Here's your first question.
00:05:14There are 128 ounces in a gallon of milk. True or false?
00:05:26The answer is true.
00:05:31If your answer is true, you can put your paddles down.
00:05:38There are seven of you left.
00:05:41All right, let's see what they're going to do.
00:05:42Here's your next question.
00:05:45Marzipan is made with hazelnuts.
00:05:49True or false?
00:05:55I need your answer.
00:05:58I do not play with marzipan. Ever.
00:06:02The answer is false.
00:06:06It is made with almonds.
00:06:08How many we have here? It's just two.
00:06:12All right, here's your next question.
00:06:15The classic Hawaiian pizza with pineapple was actually invented in Canada.
00:06:22True or false?
00:06:23I'm not going home for trivia without getting the chance to cook.
00:06:28One paddle up.
00:06:30Next paddle, sir.
00:06:36They're different answers.
00:06:38All right.
00:06:39The answer is true.
00:06:42Wow.
00:06:4461.
00:06:45You are the last cook left.
00:06:48Come on down, sir.
00:06:51That's a bad feeling.
00:06:52Thinking I might go home and not cook.
00:06:55And that's scarier than anything.
00:06:57Going home cooking, great.
00:06:58Going home from trivia.
00:07:02Dude, dude.
00:07:03I'm sorry.
00:07:04Listen.
00:07:05George, listen.
00:07:07Don't feel bad.
00:07:08I would have got all of those wrong, okay?
00:07:10I'm going to tell you that right now.
00:07:12Tell me a little bit about yourself, sir.
00:07:13I have a newborn born a couple weeks ago.
00:07:16I have three kids, so.
00:07:18George, you're here to cook.
00:07:20And because you haven't cooked, here's an offer I want to give you.
00:07:26You can go home and see your baby now.
00:07:29Or, because you lost this challenge, you have to survive the next two cooking challenges.
00:07:37You want to stay and cook?
00:07:38Oh, yeah.
00:07:40You want George to stay and cook?
00:07:45Terry strikes a deal with me, tells me I can stay, I'm just going to have to cook in the
00:07:49next cooking challenge.
00:07:50And if I win that cooking challenge, I will have to cook in the next cooking challenge.
00:07:55Which is exciting.
00:07:56Go sit back down, George.
00:08:00You're all good.
00:08:03Are you ready for the next challenge?
00:08:08Time to mix it up.
00:08:10Here we go.
00:08:13All right.
00:08:15First, the challenge.
00:08:17Roll it.
00:08:21All right, what do you guys think it's going to be?
00:08:25All right.
00:08:28Whoa.
00:08:29Everyone, the challenge is a weeknight meal.
00:08:35Yes.
00:08:38And for this one, we're going to bring down seven cooks.
00:08:43Oh.
00:08:45We already know what one cook is going to be.
00:08:48It's going to be number 61, George.
00:08:51Come on down.
00:08:55Let's find out who the other six cooks are.
00:09:01Let's roll it.
00:09:06Cook number 20.
00:09:1020.
00:09:11Come down to the kitchen.
00:09:13Maybe people don't notice around me, but I am panicking.
00:09:18When your number is called, your heart starts racing.
00:09:22Cook number 45.
00:09:27Cook number 98.
00:09:31Come on down to the kitchen.
00:09:34Cook 44.
00:09:38Come back down to the kitchen.
00:09:41Oh, 44 is back.
00:09:43I think the more you practice at these cooking challenges in the way, the better.
00:09:47I agree.
00:09:48If you're asking me, I would be in every single challenge.
00:09:50Me too.
00:09:51Cook 100.
00:09:54Come on down to the kitchen.
00:09:58Cook number 80.
00:10:02Wait, what?
00:10:04Oh, my gosh.
00:10:05That is our last cook.
00:10:08Welcome to the kitchen.
00:10:11Are you ready to show us what you got?
00:10:13Yes.
00:10:14Let's do it.
00:10:14All right.
00:10:15A great home cook takes out a pan and whips up a quick and satisfying midweek meal.
00:10:21But we just don't want great.
00:10:24We want exceptional.
00:10:26So show us that you're bold and adventurous by spicing up that weeknight meal.
00:10:32Okay, okay.
00:10:33Make the judges a spicy weeknight dinner.
00:10:37Done.
00:10:38Yes.
00:10:38I don't do too much spicy, but we got to make it work.
00:10:42We got to make some shake.
00:10:44The cooks who prepare the four top dishes will continue the quest for the big bucks.
00:10:50That means the three cooks who make the weakest weeknight meals will be going home.
00:11:0135 minutes on the clock.
00:11:05Start cooking!
00:11:13Sorry.
00:11:15Weeknight meal, I think it's a really great challenge.
00:11:18This is what a home cook has to be good at consistently.
00:11:23I got to give my wife her props.
00:11:25I love you, baby.
00:11:26Woo!
00:11:26I'll tell you one thing.
00:11:27Everybody right now is watching George.
00:11:30They like open the shark jaws and pull them back out.
00:11:33I can't trust having to go home and not cook.
00:11:36So I'm lucky.
00:11:37I'm blessed and can't wait to get in the kitchen.
00:11:41For my weekday meal, I'm going to make a little pasta with what's left in your cupboard vegetable sauce.
00:11:47And mix it in with a little guanciale and Thai bird chili.
00:11:54Woo!
00:11:56George, you got the new lease on life.
00:11:58We got it.
00:11:58We're back.
00:11:59Listen, I'm glad you get to cook, man.
00:12:01You get to cook, brother.
00:12:03Yeah.
00:12:03Cooking's my favorite medium.
00:12:04You get to cook for your family.
00:12:06It's love.
00:12:07Everybody here is going to tell you that.
00:12:08That's it, man.
00:12:09I love cooking for my family.
00:12:12It's definitely a lesson that I want to pass down to my children.
00:12:16To not just cook, but be the cook.
00:12:19You know, be the one that everybody knows.
00:12:20It's like, they can cook.
00:12:23In a way, George is on his last life right now.
00:12:25And he's just got to do everything to hang on.
00:12:36Hey, how you doing?
00:12:37I'm having a little bit of anxiety, Terry.
00:12:39Yeah, it's okay. It's okay.
00:12:41Whatever you're doing, it smells amazing.
00:12:44It smells good.
00:12:44In indigenous cooking, we use the beans, corn, and squash,
00:12:47because culturally, they're grown together.
00:12:49And also, when you eat them together, they keep you full
00:12:52to the point where you don't even need a protein.
00:12:54Wow.
00:12:55Mm-hmm.
00:12:56As soon as I heard the challenge, I was like,
00:12:57this is my challenge.
00:12:58Ooh, this is it.
00:12:59Okay.
00:12:59I'm going to let you do your thing.
00:13:02Relax.
00:13:02You got this.
00:13:04As soon as Terry said weeknight dinner,
00:13:06I thought three sisters stew.
00:13:08You've got to make sure that you have your onion, your garlic.
00:13:11You want to start with those aromatics.
00:13:13Add your tomato paste for a little bit of umami.
00:13:15And then, of course, your big things.
00:13:17Your beans, your corn, your squash.
00:13:18And for this one, I chose hominy because it's my favorite corn.
00:13:22It's got a little bit of a creaminess to it.
00:13:24It's got a little bit of a chew to it.
00:13:25In indigenous cooking, you can use peppers for everything
00:13:28because that's an indigenous ingredient.
00:13:30So I'm either going to use the anchos and chilies or the jalapeno.
00:13:33I'm going to taste as I go and see which one fits best.
00:13:36I'm First Nations, which is a type of Native American person from Canada.
00:13:40I'm Mohawk.
00:13:42You may not be familiar with First Nations cuisine,
00:13:45but it's my mission to change that.
00:13:47Most people are not aware that they're already using indigenous ingredients.
00:13:50Tomatoes, beans, corns, avocados, jalapenos.
00:13:54I could go on and on.
00:13:56I got this.
00:13:57Even though I panicked.
00:13:58I was like, I got this.
00:14:09These are tough to peel.
00:14:12My name's Marissa Mejia Panis.
00:14:14I'm from Folsom, California, and I run a Target.
00:14:17I'm here to prove to America that home cooks can kick some serious butt.
00:14:21You don't have to be a content creator.
00:14:24You don't have to have a bunch of followers.
00:14:26You can just have a passion for cooking and good food
00:14:29and put some really great dishes out.
00:14:31How you doing?
00:14:32Doing okay, but these are tougher to peel than the ones back at home.
00:14:36Oh, I know.
00:14:37Tomatillos.
00:14:38Tomatillos.
00:14:39Tomatillos.
00:14:40I like it.
00:14:41I see you got the peppers.
00:14:42You ready to put that right amount of spice in there.
00:14:45I'm doing what I gotta do.
00:14:45You already know what you're going to do?
00:14:46I know what I'm going to do.
00:14:47I'm going to make my grandpa's favorite dish, huevos rancheros.
00:14:50He recently passed away, and so this is an homage to him.
00:14:54It's my grandma's favorite dish she used to make for him.
00:14:56Huevos rancheros.
00:14:57I love them.
00:14:57I try not to cry.
00:14:59Oh, that's beautiful.
00:15:02It's something that is very near and dear to my heart.
00:15:07I cooked it during the anniversary of his passing, and it was my way to say I love you.
00:15:16And I feel him.
00:15:19I'm sure you'll make him proud.
00:15:21Thank you so much.
00:15:2320 minutes.
00:15:25Come on, Marissa!
00:15:26Come on!
00:15:27Come on!
00:15:27Woo!
00:15:31How are we doing over here?
00:15:33Great.
00:15:33How are you doing, Nick?
00:15:33Good.
00:15:34I'm Mike Martin, content creator from Fresno, California.
00:15:37What are we making?
00:15:38Palpito smash burger with a nice little fresh wok from scratch.
00:15:42Okay.
00:15:43And just kind of bring it all in with some french fries.
00:15:46I make something similar for my family.
00:15:48French fries are one of the most difficult things a home cook can make in the kitchen.
00:15:52I'm going to do my best.
00:15:53You're going to get those crispy?
00:15:54I'm going to try my best.
00:15:57I'm making chicken karayi, which is a Pakistani dish.
00:16:02It cooks really quickly, so it makes for a perfect weeknight meal.
00:16:06I feel like I'm in a restaurant.
00:16:07Ginger, bird's eye chilies.
00:16:09Is this your spice?
00:16:12Yes, but I'm also using Kashmiri red chili powder, turmeric.
00:16:17Well, that's not great.
00:16:18Kashmiri.
00:16:18You're going to use the Kashmiri chili?
00:16:19Yes.
00:16:20Woo!
00:16:21Traditional.
00:16:21I love it.
00:16:23And it's very bright red, so it gives it a beautiful color.
00:16:26We got 14 minutes left.
00:16:29Let's go, y'all.
00:16:30Need some noise.
00:16:31Need some pumping up.
00:16:32Woo!
00:16:35Listen, this is only the second night of us doing this.
00:16:40And look at these cooks up here.
00:16:42They're standing up.
00:16:44They're cheering for each other.
00:16:46The camaraderie is really commendable.
00:16:49I love this.
00:16:50All right, my man.
00:16:52How you doing?
00:16:53You know, I'm a little bit more calm.
00:16:55You were jumping around, and then you ended up number one.
00:16:59Cook 44.
00:17:03Man, that was a blessing.
00:17:05It reminded me back in an arena, so I was like, you know what?
00:17:07Let's get to it.
00:17:08Yeah, yeah.
00:17:09What are you going to make right now?
00:17:10I'm doing chili and sea bass.
00:17:13And then, just to give it the heat, we're going to do a spicy, I could be butchering this,
00:17:18pronouncing this, spicy noctoy, which is normally not good.
00:17:21I wouldn't know the difference, bro.
00:17:22But, yeah, you got me.
00:17:23I'm down with noctoy.
00:17:25I'll take it.
00:17:28A retired basketball player.
00:17:30I've traveled all over the world playing the game I love.
00:17:32A lot of the dishes I come up with just come from my time traveling in all these different countries.
00:17:37This one specifically meant a lot to me because my last destination was Asia before I got cut.
00:17:43But, obviously, I didn't have any control on being cut.
00:17:46And then I, you know, kind of pivoted into cooking because I was able to control what I make.
00:17:53Eight minutes.
00:17:54We are at eight minutes.
00:17:59Mmm.
00:18:01Shut up.
00:18:02Alex is here.
00:18:03I'm Hannah Baxter from Atlanta, Georgia.
00:18:06I'm a professional makeup artist serving looks by day and cooks by night.
00:18:10Corn with what?
00:18:11I'm making spicy corn chowder.
00:18:14Okay.
00:18:15It's going to be chunky, special.
00:18:16Immersion blended.
00:18:17You're going to make it a puree?
00:18:18Yeah.
00:18:19Okay.
00:18:20And then I'm going to top it with some charred corn.
00:18:22Okay.
00:18:23All right.
00:18:24That's all about the corn.
00:18:25I love it.
00:18:26Didn't seem too optimistic about it, but I believe.
00:18:29When I'm making this weeknight dinner at home, it's a little bit of a different situation.
00:18:33I can take my time.
00:18:35We have a glass of red.
00:18:36It's an experience.
00:18:38Not like 84 people yelling at me.
00:18:42Let's go, Hannah!
00:18:43Come on!
00:18:44I'm just going to give it the old college try.
00:18:47Even though I didn't go to college.
00:18:49Okay.
00:18:50Okay.
00:18:50Okay.
00:18:51Okay.
00:18:52You got this.
00:18:53You all right?
00:18:53You got this.
00:18:54Thanks, babe.
00:18:54You got it too.
00:18:56We both got it.
00:18:57Let's do it that way.
00:18:59Less than three minutes.
00:19:02Start plating.
00:19:03Woo!
00:19:05Woo!
00:19:10When you are face to face with that clock, you don't have a countdown going on when you're
00:19:14at home except for your screaming kids.
00:19:16You get so scared.
00:19:18You feel good?
00:19:19Well, I'm not.
00:19:20I got a garnish.
00:19:21I still got stuff to do.
00:19:23Let's go, Hannah!
00:19:24Come on!
00:19:26Good job, Hannah!
00:19:29With huevos rancheros, there's a lot of layers of flavor.
00:19:34Beans with onions and garlic.
00:19:36Tortilla.
00:19:37My sunny side up egg.
00:19:39I'm proud of what I did.
00:19:41One minute!
00:19:42Cheer up!
00:19:47Got a plate!
00:19:51Ooh!
00:19:52I came expecting to go home from the trivia and being very upset, but now it's what's
00:19:58on your plate.
00:19:59Man, it looks amazing!
00:20:00Will it be enough?
00:20:02We'll see.
00:20:03Hopefully, I get another chance to cook.
00:20:05Ten seconds is coming up!
00:20:07I'm very proud of what I put on that plate.
00:20:10It was a very ambitious meal, but whatever happens, happens.
00:20:14Five!
00:20:15Four!
00:20:16Three!
00:20:17Two!
00:20:18One!
00:20:19Yeah!
00:20:22It is time for the judges to taste your spicy wheat night meals.
00:20:29Here we go.
00:20:30Aye-yi-yi!
00:20:33Okay, judges.
00:20:35First up is Aidy.
00:20:37Hi.
00:20:38My name is Marissa, and I made for you huevos rancheros.
00:20:42It's my grandpa's favorite dish.
00:20:46It took me a long time to make this dish after he passed away, and so remaking it was
00:20:53my way to properly say goodbye and remember him.
00:20:58Or let him live on.
00:21:00And let him live on, too.
00:21:01Absolutely.
00:21:02We are a chili family.
00:21:04We love chili.
00:21:05I made a red salsa and a green salsa.
00:21:08I love the combo.
00:21:10I think having both of those at the opposite ends of the plate, they allow you to kind
00:21:13of play with different flavors in each bite, and I think that's really fun.
00:21:16I'm actually missing some heat.
00:21:18I'm looking for more heat.
00:21:20Oh, okay.
00:21:21I want more salt and more heat.
00:21:23Other than that, it's beautiful.
00:21:26Yeah.
00:21:29Marissa, thank you for sharing your story with me.
00:21:33Hello again, judges.
00:21:35I'm George Deacon.
00:21:36Tonight, I'm going to give you a what's-in-the-covered veggie pasta sauce with some penne pasta.
00:21:43I also did some guanciale for dramatic effect and also to balance with the spice of the Thai
00:21:48bird chili.
00:21:51I'm loving the combination of the guanciale and the Thai chilies.
00:21:55I think it's a really creative combination, and you didn't overdo it with the spice.
00:21:59The weeknight meal is a meal I eat all of, right?
00:22:02And I'm thinking, by my fifth bite here, I'm going to want somewhere to go besides pasta.
00:22:07I would want some of those vegetables left intact to give me some variety in the bite.
00:22:12There's something beautiful about this and something flawed, like most things.
00:22:17Hello, chefs.
00:22:18Hi, Terry.
00:22:19I made a traditional Pakistani dish called chicken karai.
00:22:24It's ginger, garlic, Kashmiri red chili powder.
00:22:27Towards the end, I added the green chilies.
00:22:30The actual chicken and the flavor on the chicken is delicious.
00:22:34I think adding that extra bird's eye chili, I think, was actually necessary for you to get some heat in
00:22:39this dish.
00:22:40I agree.
00:22:40The heat's great.
00:22:41I could use a touch of salt.
00:22:44Hi, my name's Hannah, and I made you a spicy corn chowder.
00:22:48It's pretty simple.
00:22:50I use Fresno chilies for my deep heat.
00:22:54I love the way you've done a case study in a single ingredient.
00:22:58My only comment to you is dry spice, dried chili in the base of this to give counterpoint to that
00:23:05Fresno might have helped you here.
00:23:08How do you define a chowder?
00:23:09I was actually thinking about that because I had a feeling you were going to ask me.
00:23:13I mean, I wanted to see some potatoes down there.
00:23:16You know, grab a potato, chop it up into nice cubes, get some texture in there.
00:23:20How you guys doing again?
00:23:22Oh.
00:23:22I'm Johnny.
00:23:23We know who you are.
00:23:24I know.
00:23:25I just...
00:23:26It's a lot of people.
00:23:27But, uh, I made a Chilean sea bass with a spicy nom chow?
00:23:33I know the name.
00:23:34I just can't pronounce it.
00:23:35I was...
00:23:36It's from my travels when I was in Asia playing.
00:23:38So, mint, parsley, basil?
00:23:40Yes, correct.
00:23:41Mm-hmm.
00:23:42Cooking a large filet of fish like this is how, as a contestant, I got kicked out of one of
00:23:49my last culinary competitions.
00:23:51But you've cooked the fish beautifully.
00:23:53You've got a beautiful crust with lots of texture on the top here.
00:23:56The color's really nice.
00:23:57For a sort of broth sauce like this, it would have been nice in maybe a shallow bowl instead.
00:24:0244.
00:24:04I have zero comments.
00:24:06Wow.
00:24:07Wow.
00:24:07Thank you, thank you.
00:24:08I appreciate it.
00:24:09That validation from someone with so much knowledge was astronomical to me.
00:24:14It's saying I belong here in this space.
00:24:16Cook 100, Mike.
00:24:18Cook 100 who made 100 things.
00:24:21I did.
00:24:22A jalapeno smash burger, homemade wok and mocojete, double-fried fries and beef tallow.
00:24:30Pretty much everything's from scratch.
00:24:32Whew!
00:24:33That was a lot of fun.
00:24:35I'm searching a little bit for heat.
00:24:37I mean, I feel bad telling you to go get more ingredients.
00:24:40These fries are shockingly good for how little time you had.
00:24:44These fries are delicious.
00:24:45In fact, I'm probably going to start taking Alex's.
00:24:48There we go.
00:24:51Hi, I'm Nikki.
00:24:52I'm a First Nations indigenous woman.
00:24:54Today, I served you three sisters stew with side of fry bread.
00:24:58For us, this is a cultural dish.
00:25:02This is rustic in the most beautiful way.
00:25:04I love the smokiness in this dish.
00:25:08This feels like it cooked a lot longer than it did.
00:25:11And that's something that I love in a great weeknight meal.
00:25:14The taste of the onions, the freshness of the zucchini, that earthy corn in there.
00:25:21I just, I really like this.
00:25:23Thank you so much.
00:25:24Thank you so much.
00:25:27Thank you, cooks.
00:25:29The judges need a moment to decide whose spicy weeknight meals warmed their hearts.
00:25:44All right.
00:25:45Do you feel good?
00:25:46I think we know what it is.
00:25:49Cooks, the judges have made their decision.
00:25:52Of the seven of you, only four will stay alive and head back to your seats to keep playing.
00:26:00The first cook to be eliminated is number 98, Hannah.
00:26:09Thank you so much.
00:26:15Thank you very much, Hannah.
00:26:18The next cook to be eliminated is number 80.
00:26:28Thank you so much, Marissa.
00:26:30We really appreciate you telling us your story.
00:26:38The last cook to be eliminated is...
00:26:52Everyone say goodbye.
00:26:58Cook 61.
00:27:00George, I'm sorry.
00:27:02All good.
00:27:03But at least we got to see you cook, my man.
00:27:05I appreciate it.
00:27:05Thank you so much, George.
00:27:12I feel like I know the competition.
00:27:14But I guess the taste wasn't there for them.
00:27:17I don't know.
00:27:18I'm just happy I got to throw down for a little bit.
00:27:23Congratulations.
00:27:24I want to highlight, though, one cook made a dinner so bold and satisfying
00:27:30that the judges agreed it was the best.
00:27:35The best spicy weeknight meal was made by...
00:27:45Cook 20.
00:27:52Because you made the best dish, you earned immunity from competing again this evening.
00:28:01Thank you so much.
00:28:04I can't believe that I won this challenge, especially using a cultural dish that I cook all the time for
00:28:11my kids and myself.
00:28:12I feel on top of the world.
00:28:14Awesome.
00:28:15All right.
00:28:16Time to check out the boards.
00:28:22Oh, 68.
00:28:24Now, guys, are you ready for another challenge?
00:28:29Well, it's time to mix it up, y'all.
00:28:32Let's do this.
00:28:36First up, the challenge.
00:28:39Roll it.
00:28:42Let's go.
00:28:43Let's get it.
00:28:44All righty.
00:28:46Here we go.
00:28:48Ooh.
00:28:49Wow.
00:28:51Best sandwich.
00:28:54This is going to be a popular one.
00:28:56All right.
00:28:58This is my wheelhouse.
00:29:00And the number of cooks competing in this challenge is...
00:29:07Four.
00:29:10All right.
00:29:12Roll it.
00:29:18Cook number 12.
00:29:21Come down to the kitchen.
00:29:23Ooh, they call number 12.
00:29:25It's time, G. Let's get it.
00:29:26I finally get to cook.
00:29:29Cook number 39.
00:29:33Come down to the kitchen.
00:29:36Welcome back.
00:29:37Bryce.
00:29:38Oh, he took down the Nona.
00:29:40It's my second challenge, and I won the last one.
00:29:43There's a lot of chatter.
00:29:44There's a lot of people, you know, talking after my first win,
00:29:46you know, but I think I'm just going to let my food speak for itself,
00:29:49and people are thinking they need to take me out,
00:29:51then they might be right.
00:29:52All right.
00:29:52Our third cook is...
00:29:55Cook 82.
00:29:57Come down to the kitchen.
00:30:00And the last cook is...
00:30:0413.
00:30:07Will it be Lucky 13 or Unlucky 13?
00:30:11Come on down to the kitchen.
00:30:14Here we go.
00:30:16You know what?
00:30:18I think I want to make things a little interesting.
00:30:22Let's do it.
00:30:24Let's do it.
00:30:26Okay.
00:30:27One thing I noticed, that everyone in this audience
00:30:31was super, super excited about sandwiches.
00:30:36All right?
00:30:38Does anyone want to come down and compete with these four?
00:30:44I see you.
00:30:46Yeah.
00:30:48Come on down.
00:30:4983.
00:30:50I'm Nick Altieri.
00:30:52I'm from Staten Island, New York,
00:30:53and I'm a New York City firefighter.
00:30:55He just volunteered himself to come cook.
00:30:58Love it.
00:30:59All right.
00:31:00Nick, why did you want to do this challenge?
00:31:02I love a sandwich,
00:31:03and I know I can make a great one.
00:31:05Ooh.
00:31:06So you think you're gonna win this thing?
00:31:08Absolutely.
00:31:09All right.
00:31:10Well, let's get into the challenge.
00:31:13A great home chef knows how to do more
00:31:17than just toss bologna and cheese
00:31:19between two slices of bread.
00:31:21So in this challenge,
00:31:23make the judges your best sandwich.
00:31:27I'm talking a carefully constructed sandwich featuring the perfect ratio of ingredients during your 15-minute lunch break.
00:31:42Yes.
00:31:44The bottom two cooks will soon be brown bagging it at home.
00:31:50But the cooks that make the top three sandwiches will return to their seats in hopes of making lots of
00:31:57bread.
00:31:59Oh, and one more thing before we get started.
00:32:02The only heat source you have available to use are the toaster ovens.
00:32:10That's right.
00:32:11Just the toaster oven.
00:32:14That cheese is hot.
00:32:15Nick.
00:32:17Oh, you're looking around.
00:32:18Can I go sit back down?
00:32:19Do you have any regrets now?
00:32:21Uh-oh.
00:32:23I'll be all right.
00:32:24I know what I'm doing.
00:32:25Okay, okay.
00:32:2715 minutes on the clock.
00:32:30Start cooking!
00:32:35Whoo!
00:32:37Terry asked for a volunteer.
00:32:39I jumped up immediately.
00:32:40I found out that there was a little more involved in making the sandwich than just going up there and
00:32:45doing whatever you wanted.
00:32:47My initial idea was to do a hot sandwich, but a toaster oven was not going to fly.
00:32:52So I had to pivot my initial idea.
00:32:54I'm going to make a tuna sandwich with kimchi.
00:32:58My favorite, I love pastrami.
00:33:00I'm a big pastrami guy.
00:33:02I mean, put a little bit of that on the grill.
00:33:05I know they got a toaster oven, but look, you could toast the pastrami, put some cheese on it.
00:33:09I'm straight for the rest of the day.
00:33:11A little mustard.
00:33:12Pow!
00:33:17Cowboy, you excited about this time to cook?
00:33:20Oh, yeah.
00:33:20Ready to do something different.
00:33:21Oh!
00:33:22When you say different, how different?
00:33:25I can do a keto dish.
00:33:26I used to be not as firm and as trim as I am now, so...
00:33:31That's a really great idea.
00:33:33My name is Christopher Dorr.
00:33:35I'm from South Carolina.
00:33:36I go by Cowboy Chris.
00:33:39For me, I wanted to be different.
00:33:42Having gone down my weight loss journey, I decided to do something I was familiar with.
00:33:47The keto diet is a low-carb, high-fat diet, so typically you would avoid bread.
00:33:54I felt very confident in making this dish.
00:33:58You don't have to put bread on your sandwich as far as I'm concerned.
00:34:00Yes.
00:34:00You could make a wrap.
00:34:01You could use vegetables.
00:34:02You could do all kinds of cool things.
00:34:05At one point, I was a comfortable 500-plus pounds, and the doctor looked at me and said,
00:34:11lose weight or die.
00:34:12It woke me up.
00:34:13I became a better person out of it.
00:34:16Hopefully, my presence can inspire somebody to get out there and cook, because that's what worked for me.
00:34:27So I'm making a chicken club sandwich.
00:34:30My name is Jordan Natikara.
00:34:32I'm 31 years old from Lehigh, Utah.
00:34:35Growing up in Utah, we did not have as many options as you have in other places.
00:34:40The best way to get the best food in Utah was honestly to just make it yourself.
00:34:46Chicken club is one of my favorite sandwiches.
00:34:48Every time I go golfing, it tends to be the sandwich that I always am geared towards.
00:34:52Twelve minutes.
00:34:54That timer just went goodbye.
00:34:56So I'm going to hurry and put the chicken in the oven and make sure that it gets cooked in
00:35:00time,
00:35:00because that is the most important part of my sandwich.
00:35:03Thirteen is cooking chicken in his oven, so it's going to be a big question to see if that's done
00:35:08on time.
00:35:08I'm nervous.
00:35:09That's both.
00:35:14We got to give him credit, because it is so brave to come from your home kitchen
00:35:19and come here and put yourself out there.
00:35:22It's not easy for anybody.
00:35:25Eight minutes. We are at eight minutes.
00:35:28Oh, this time is pushing, babe. I got to get them moving.
00:35:32I am making a Chipotle grill sandwich with turkey and ham.
00:35:38And Chipotle sauce.
00:35:39I've made plenty of sandwiches for my babies, so this should be a piece of cake.
00:35:45I'm Jenna J. I am a medical assistant slash CCP, which is clinical care partner.
00:35:50I have four children, two 19-year-olds, a 14-year-old, and an eight-year-old.
00:35:55Yes, I have those many children, and they are that old.
00:36:01There you go, Jenna J. There you go.
00:36:05Who taught you how to cook?
00:36:07I'm from Louisiana, so it was more a big mama, mama, paw paw.
00:36:12Is it more they tell you what they like, or they tell you what they didn't like?
00:36:15They tell you what they don't like. Don't put that much in there, baby.
00:36:18You're putting too much.
00:36:21What I'm trying to prove to myself is that a little girl from Louisiana, little small town, Ouachita Parish,
00:36:26if you set your mind to whatever you want to do, you can do it.
00:36:31It just means a lot to just be here, and it's just, oh, I'll turn out the car.
00:36:38I'm going to toast my meat and my cheese.
00:36:42Remember, this challenge only has toaster ovens,
00:36:44because sometimes when you're making a sandwich, you are on the go on the fly.
00:36:47That's often me if I'm making a sandwich.
00:36:49I'm making a sandwich in a pinch.
00:36:55Bryce, you're back.
00:36:57I'm surprised I'm back here, but I'm happy to be here.
00:37:00So, I'm feeling extremely confident after a window under my belt.
00:37:03Honestly, just getting through that round, knowing the kitchen, having that experience.
00:37:08Bryce.
00:37:08And being able to go on to the next round with that, it feels really good.
00:37:14All right, Chef, back again. What you making?
00:37:16I'm making a cold chicken curry sandwich.
00:37:20It's a rip on something that I saw working at a soup kitchen, actually.
00:37:26It's pretty cool.
00:37:28I work in the oil fields right now in Wyoming and North Dakota,
00:37:31and I aspire to be a chef one day.
00:37:33And I also volunteer at a local food bank just to be hands-on with some food
00:37:38and maybe help with prep and whatnot.
00:37:41The first time volunteering there, they had a curry chicken sandwich.
00:37:45I was like, this is genius. You know, this tastes great.
00:37:46There's just a pop of flavor. It's that chicken. It's super soft.
00:37:49And so, this challenge, I just instantly thought, you know,
00:37:51bring that back and, you know, let's make it for these judges.
00:37:55I'm using canned chicken breast.
00:37:58A little over six minutes.
00:38:00Come on, guys. I need some...
00:38:05Oh, look at this. A classic.
00:38:07Yeah, we got tuna milk.
00:38:09Kimchi, a little twist on it.
00:38:11Ooh, classic, classic.
00:38:12It smells great.
00:38:14At home, I like to make the kimchi tuna salad.
00:38:17I think it goes really well together.
00:38:19And a new 15 minutes, you can whip up a tuna salad really fast.
00:38:23I'm a New York City firefighter.
00:38:25So, being a firefighter is an interesting job, especially in New York City.
00:38:29But when you get back to the firehouse, it's almost like a little restaurant.
00:38:32I know that that career is not going to last forever.
00:38:34So, I think this would be a great starting point in my culinary career.
00:38:38Got to melt the cheese, form the sandwiches.
00:38:41We have four minutes!
00:38:45That's not going to make it.
00:38:47I'm realizing my chicken's just not going to cook.
00:38:49We're not going to get there.
00:38:51I think he realizes now that chicken is not going to finish.
00:38:53So, what I think I'm going to do is grab myself some turkey breast
00:38:56and turn this into a cold-cut turkey sandwich.
00:38:59You can recoup from this!
00:39:01I realize this is turkey right out of the fridge.
00:39:04I'll bet you anything there's not enough salt.
00:39:05So, I go ahead and salt the crap out of this turkey.
00:39:08I am also going to be using these beautiful heirloom tomatoes.
00:39:11I need to make sure that they are salted beautifully
00:39:13because I can tell that all the competitions that I've seen,
00:39:17no one is salting their food properly.
00:39:20I'm going to do a roasted garlic aioli.
00:39:22Put the roasted garlic in it and MSG, of course.
00:39:27I love MSG because I feel like I can't think of almost any different
00:39:31dish that it doesn't make superior.
00:39:33The pressure's on.
00:39:35Every little detail is going to matter.
00:39:37One minute!
00:39:38Start to make your sandwiches!
00:39:45I'm feeling good.
00:39:47Baby, this is the best sandwich that Alex and Nick is going to taste.
00:39:53I'm liking my dish.
00:39:54I think I stepped out of the box.
00:39:55I think I brought in some really fun flavors.
00:39:57I would feed this to any of my friends and family.
00:40:01Fifteen seconds!
00:40:03You know, I'm disappointed.
00:40:05Hopefully this isn't my last competition.
00:40:07Seven, six, five, four, three, two, one.
00:40:15Step away!
00:40:23Not so easy making a great sandwich in 15 minutes using nothing but a toaster oven, is it?
00:40:30First up, we have Cook 12.
00:40:35How y'all doing?
00:40:36I'm Jenna J.
00:40:37I'm from Westboro, Louisiana.
00:40:38And I made you a Chipotle ham and turkey grilled cheese sandwich.
00:40:43I'm going to tell you, sliders are easy for me because I am a momma whore.
00:40:46I like the light smokiness that you got from the Chipotle.
00:40:49It's a really nice pairing in combination with ham as well.
00:40:52Mm-hmm.
00:40:52But remember, the ham is very sweet, right?
00:40:55And the Monterey Jack gives cheesy sweetness as well.
00:40:58All of that sweetness, for me, is missing something on the acidic side to balance it all out.
00:41:03Okay.
00:41:04I'm going to talk about sandwich construction for a second and say I wish the Chipotle
00:41:08was parked in between the cheese and the ham because the bread got a little soggy
00:41:12and that's just a matter of how you build the building.
00:41:14Hello again, chefs.
00:41:15My name is Bryce Stubbs.
00:41:16Today I made you a chicken salad curry sandwich.
00:41:20I love the texture.
00:41:21I love the shreddedness of the chicken.
00:41:22I love what you added, the crunch of the pepper, the celery.
00:41:26I mean, I think celery is a real hit in a lot of sandwiches.
00:41:31Boy, can you cook.
00:41:35Thank you, chef.
00:41:35Thank you, Bryce.
00:41:39All right.
00:41:40Cook 82, you're next.
00:41:42Hi, chefs.
00:41:43How you doing?
00:41:44Cowboy Chris.
00:41:45I made a keto deli sandwich.
00:41:48I used to be a comfortable 525.
00:41:51When the doctor sat with me, one of the first things I did was change my diet.
00:41:55So, when I heard make a sandwich, I thought about not only doing something different, but
00:41:59doing something that I am used to making.
00:42:05You are really somehow speaking to my Italian-American-ness by accident, by way of your own food journey.
00:42:12I like the meats you chose.
00:42:14I like the way you put it together.
00:42:15And most of all, I like the risk.
00:42:18But it's also very rich, because of just how much cheese and meat and how heavy it is.
00:42:23It's got so many heavy ingredients in there.
00:42:26Thanks.
00:42:27My name is Jordan, and I made you guys a turkey club sandwich.
00:42:31I'm an avid golfer.
00:42:32And one of my favorite things to get on a golf course is a turkey club sandwich.
00:42:37It's a nice-looking sandwich.
00:42:38It is.
00:42:39It's a good.
00:42:40I would say it's the most sandwich-looking sandwich we've seen so far.
00:42:43You were working on chicken for this one before, correct?
00:42:47Yes, I was.
00:42:47So, what happened?
00:42:48I wanted to do a chicken club sandwich, and I thought I had two rows in the oven, and I
00:42:52only had one.
00:42:53Called an audible, and we're doing a turkey sandwich.
00:42:56So, basically, three-quarters of what you intended to make, we didn't eat.
00:43:00And yet, somehow, I really like this sandwich.
00:43:04I like the layers.
00:43:05I like the ratio.
00:43:06I like the portioning, the way you put it together.
00:43:09It's thoughtful.
00:43:10It's careful.
00:43:11Thank you, 13.
00:43:11Appreciate it.
00:43:12Thank you, Jordan.
00:43:16And last is cook 83.
00:43:20Hi, judges.
00:43:21My name is Nick Altieri, and I made for you a kimchi tuna sandwich.
00:43:25And I hope you enjoy it.
00:43:30I'm assuming that was meant to be the melt part of the sandwich.
00:43:34Yeah, it was a little restricted by the toast oven, but I gave it my all.
00:43:39As much as I like the tuna and the bread is how much I dislike all this cheese that's not
00:43:44melted.
00:43:45I like the tuna and the kimchi together.
00:43:47It's unique.
00:43:48It's fun.
00:43:48It gives a little bit of spice in there.
00:43:50Somehow, it works really well.
00:43:51It's a really unique and creative flavor, and I love that.
00:43:55I'll say this, though.
00:43:56You do get extra points for volunteering and coming down here.
00:44:00All right.
00:44:00Thank you, Nick.
00:44:04All right.
00:44:05Thank you, cooks.
00:44:06The judges need a minute to determine which three cooks are safe and which two cooks will be leaving us.
00:44:14Give us a second.
00:44:16This is maybe the hardest celebration yet.
00:44:22You gave us a smorgasbord of tempting sandwiches.
00:44:26But in terms of overall quality, it was quite a spread.
00:44:31So cook number 13, step forward, please.
00:44:37You obviously had the issue with the chicken, but you recovered nicely.
00:44:42So guess what?
00:44:44You're staying.
00:44:47Don't sit back down.
00:44:5082, please step forward.
00:44:55I'm sorry.
00:44:57Everyone say goodbye to Cowboy Chris, number 82.
00:45:03Great job.
00:45:05Hey.
00:45:06So nice to see you.
00:45:08Thank you, sir.
00:45:12Why do you think you're so emotional?
00:45:14I don't know.
00:45:15Oh, Jesus.
00:45:17I don't know.
00:45:18It just hit me right now.
00:45:19It's tough.
00:45:21It's just I had so much confidence, so much high hopes.
00:45:25But Cowboy Chris is going to ride again.
00:45:29Cook 39, Bryce, please step forward.
00:45:32We've already seen you've won a round.
00:45:35And I got some news for you.
00:45:39You won another round.
00:45:41Congratulations.
00:45:46You are a mule for the rest of the night, Bryce.
00:45:50Thank you so much.
00:45:53It feels really good to win again.
00:45:55Watch out for Bryce, everybody.
00:45:58I get to represent Montana.
00:46:00I'm the only person from Montana here.
00:46:01It feels so good.
00:46:03So it comes down to you two.
00:46:05So the cook that gets to continue is...
00:46:17Ultimately, only one of you made the cup.
00:46:23So the cook that gets to continue is...
00:46:3083.
00:46:32So, Nick, you can go sit back down.
00:46:34You made it.
00:46:35Your risk paid off.
00:46:38Jenna J, thank you so, so much for being here.
00:46:44Everybody, please give Jenna J some love.
00:46:55I can say a girl from Monroe, Louisiana, we made it.
00:46:59And I just want to say thank you for the opportunity,
00:47:01and I really appreciate it.
00:47:04I'm going to tell you right now, guys,
00:47:07to watch as people's dreams slowly slip away,
00:47:11it's very, very hard.
00:47:13And I respect each and every one of you
00:47:14for putting that on the line tonight.
00:47:16Okay?
00:47:18For real.
00:47:19For real.
00:47:20Whew.
00:47:22Okay, let's look at the big board.
00:47:25We are down to 66 cooks.
00:47:28How do you guys feel about it?
00:47:30You're the ones.
00:47:33All right, let's mix it up, y'all.
00:47:40Roll it.
00:47:45Let's see.
00:47:48All right.
00:47:51Oh my goodness, what?
00:47:56Mystery basket.
00:47:58Oh.
00:47:59Yeah.
00:48:00Yes, you've heard of this.
00:48:03All right.
00:48:04Let's find out how many of you are going to be competing
00:48:08in this mystery basket.
00:48:12And the magical number is just two.
00:48:18Oh.
00:48:19This is a head-to-head challenge.
00:48:25So let's find out who is the first lucky competitor.
00:48:30Roll it.
00:48:37Cook.
00:48:38Number 62.
00:48:43Come down to the kitchen.
00:48:45My name is Charlie Hang.
00:48:46I'm from Columbus, Ohio.
00:48:48I do hair and I cook food.
00:48:50Nice to meet you.
00:48:51How are you?
00:48:51What's your name, sir?
00:48:52Charlie.
00:48:53Charlie?
00:48:54Yeah.
00:48:54Tell me.
00:48:55Now, who believed in you before you believed in yourself?
00:48:59Basically, my parents as a refugee survivor.
00:49:02They came here with nothing and formed a life for us.
00:49:05And now I'm here.
00:49:06And I just want to give back to them as well.
00:49:12I'm not going to go back to the ball machine.
00:49:16I have a little surprise.
00:49:18I am going to let you pick who you want to compete against.
00:49:24Okay.
00:49:26I told you, anything can happen.
00:49:30Take a look at your choices on who you want to take on
00:49:35in this head-to-head challenge.
00:49:37When he gave me the opportunity to pick somebody from the crowd,
00:49:42I was very excited.
00:49:44I was very, like, I'm ready to play.
00:49:46Does anybody want to go against him right now?
00:49:49I want it.
00:49:50Come on.
00:49:51Let's do it.
00:49:54I'm thinking my strategy is, like, all right,
00:49:56he's probably tired.
00:49:57This is going to be smart.
00:49:58Going with 13.
00:50:00I'm here to cook and show off my skills.
00:50:02I feel like I just had a cook where everything that could go wrong
00:50:05did go wrong.
00:50:06I'm going to do everything in my power to prove that I can cook better than anybody else.
00:50:10Okay.
00:50:11I love this.
00:50:12You didn't come to play.
00:50:14No.
00:50:14Now, you know whoever loses goes home, right?
00:50:17Listen, Alex and Nick, can you grab the mystery basket and bring it on out here?
00:50:26Let's talk about this challenge.
00:50:29I'm sure you've all watched cooking competitions and thought, what would I have done?
00:50:35Especially when it comes to those mystery basket challenges on Chopped.
00:50:40Well, we're giving you a chance to show us exactly what you would do.
00:50:45We are giving you 35 minutes to make your best dinner using the same three ingredients
00:50:53in both of your mystery baskets.
00:50:56Use any other ingredients in the pantry you want, but those three ingredients are mandatory.
00:51:04Alex, would you please open the basket and reveal the ingredients?
00:51:09Sixteen years of Chopped.
00:51:10I've watched the best chefs go down with the simplest baskets.
00:51:15This is a challenge like no other.
00:51:23First item, frozen spinach.
00:51:27There's very few cases where I would prefer frozen spinach over fresh spinach.
00:51:32Smoked Gouda.
00:51:34Smoked Gouda, it is very intense.
00:51:38And the last ingredient is...
00:51:44Cherry tomatoes.
00:51:45Oh.
00:51:48Okay.
00:51:50Well, just a reminder, this is do or die.
00:51:55Are y'all ready?
00:51:57Yes!
00:51:58All right, we've got 35 minutes on the clock.
00:52:02Start cooking!
00:52:07Listen, I don't know how they do this, man.
00:52:10I mean, trying to make something out of what you find in a mystery basket,
00:52:14I know what I would do if I got one of them baskets.
00:52:17I'm called a reservation.
00:52:18That's all I'm doing.
00:52:23What they pulled out from the basket was frozen spinach, smoked Gouda, and cherry tomatoes.
00:52:30And when I saw those three, I'm just like, all right, cool.
00:52:32I know the dish.
00:52:33So I'm gonna make a filet mignon over a side of creamy spinach and arugula salad with some seared cherry
00:52:40tomatoes.
00:52:41I just thought it was the perfect dish that I can make, that I can execute pretty well, because I've
00:52:45done it before, many times back home for myself.
00:52:49Charlie, you are speaking my language with these steaks right over here, brother.
00:52:55Who taught you how to cook?
00:52:57My mom.
00:52:58My parents, once they escaped the war, came to America, and I was in a very strict household.
00:53:06Mom and dad didn't really allow us to play outside as much, so I took the time to cook with
00:53:12my mom, and while she was shooing me away, I didn't listen.
00:53:1525 minutes, y'all! You got this! Come on!
00:53:21How you feeling, Jordan?
00:53:23Feeling good. How are you feeling?
00:53:25Trying to learn this kitchen.
00:53:27Do you regret challenging me?
00:53:30Not at all.
00:53:31I think one of my biggest advantages going up against Charlie right now is the fact that I just got
00:53:35done cooking, and all of my nerves of going through my first cook are gone.
00:53:40And my disadvantage is that he has fresh legs, and I just got done cooking already.
00:53:48For my mystery basket meal, I plan on making a spinach smoked Gouda fettuccine Alfredo with roasted cherry tomatoes on
00:53:55top.
00:53:56Typically, fettuccine Alfredo is made with Parmesan, but I'm going to be subbing with Gouda.
00:54:01We're going to really see how that plays out for me here.
00:54:03I think that I'm choosing to go the Alfredo route just because I need to be able to incorporate that
00:54:09Gouda cheese.
00:54:10When I really think about what the judges are asking for, I think this is the best way to let
00:54:15those ingredients really shine.
00:54:17We got 14 minutes left!
00:54:33A good tip for frozen spinach, you got to get all the water out of it. You got to get
00:54:37everything out of it, especially if you're making a creamy spinach.
00:54:40You want to make sure it dries out as much as you can, squeeze it out as much as you
00:54:43can, so your creamy spinach will not be watery.
00:54:47I'm going to put the Gouda and the creamy spinach together, thicken it up with some buttermilk.
00:54:52How's it going over here?
00:54:53It's a little safe.
00:54:54Definitely great.
00:54:55Yeah.
00:54:56What's the cheese in here?
00:54:57Smoked Gouda.
00:54:58Smoked Gouda and the spinach.
00:55:00I'm sticking with a theme.
00:55:01Okay. Anything that you're worried about right now?
00:55:03Getting my stick cooked on time.
00:55:05They are big cuts.
00:55:07I love medium rare.
00:55:08Even if it's blue to me, I would still like to eat it, but this is for the judges.
00:55:13I just want to make sure I make it on to the next round.
00:55:22So right now, I'm just making sure I get all the water out of my spinach as much as possible.
00:55:25I'm going to try to add it to my sauce so that it's just as dry as possible.
00:55:29What's tough about frozen spinach to me is all the water.
00:55:31If I have too much water in my spinach before I add it to the sauce, it will loosen my
00:55:36sauce and it won't have that emulsification that I really need.
00:55:39All right. Before I add the spinach, I'm going to taste this, make sure it's where it's supposed to be.
00:55:46Beautiful.
00:55:47I mean, come on.
00:55:50Whoa!
00:55:52Whoa, whoa!
00:55:53Okay, we got showmanship.
00:55:56Show off.
00:55:57Whoo, I'm glad I came up here.
00:55:59It's a little hot down.
00:56:00I know, I'm glad I still got eyebrows.
00:56:03My sauce is stressing me out because it's not thickening up quite like I like.
00:56:07Now I have my spinach incorporating into my sauce.
00:56:10My sauce doesn't cling to the noodles.
00:56:12The judges are going to have it out for me for sure.
00:56:15Three minutes out.
00:56:17We got to plate this food.
00:56:21I am letting the key ingredients, smoked gouda, frozen spinach, and cherry tomatoes all do all the talking.
00:56:29The pasta is just a way to deliver those ingredients to those judges.
00:56:34I'm going to put these beautiful salted cherry tomatoes all over the top of all three of my dishes.
00:56:40All right, one minute, 50 seconds.
00:56:45The mystery basket challenge will be over.
00:56:49The star of the show for me was the steak.
00:56:52So I'm playing with time here and I'm just hoping that it's going to be cooked pretty well.
00:56:58With my cherry tomatoes, I wanted to panseer them a little bit.
00:57:02Just a little bit of that char mark on them and then added some to my arugula salad.
00:57:10Wait, what just happened?
00:57:11What happened?
00:57:12I don't know, but everyone just freaked out.
00:57:14Come on, one minute, one minute.
00:57:16Oh, my arugula salad with my seared cherry tomatoes just slid in the trash.
00:57:22You got this, Charlie.
00:57:30You got a minute, you got a minute.
00:57:31Charlie has dropped his salad with only one minute left.
00:57:34Wow.
00:57:34I'm shocked, completely shocked.
00:57:38Everything still has to get on the plate.
00:57:40So I just broke down some more arugula, chopped some cherry tomatoes.
00:57:44You got this, Charlie.
00:57:45But now I'm second guessing about this arugula salad that I had to emergency do up.
00:57:52Plate it, plate it.
00:57:53And then I had my creamy spinach and smoked gouda from the mystery basket.
00:57:58Five, four, three, two, one.
00:58:04Step away from your dish.
00:58:08Looks good, brother.
00:58:09Looks amazing.
00:58:11Nicely done, you two.
00:58:13First up.
00:58:15Hi, chefs.
00:58:15My name is Jordan, and I made you guys my rendition of a spinach gouda fettuccine alfredo.
00:58:23What did you do to the tomatoes?
00:58:24I roasted them for as much time as I could get away with in the oven at 400 degrees.
00:58:29I like the creaminess and the richness of the sauce combined with the acidity of the tomatoes.
00:58:34But I think maybe I want more spinach?
00:58:37Yeah.
00:58:40It intimidated me, I'll be honest.
00:58:42It was intimidating to use that much spinach.
00:58:44The other thing that you can do, right, is it's a chopped basket like you have spinach in the pantry.
00:58:49Go get fresh spinach and add the frozen and the fresh together.
00:58:52Inundate this.
00:58:54Thanks.
00:58:55Thank you, Jordan.
00:58:58Next up, we have cook 62, Charlie.
00:59:02I'm Charlie Hang, and my mystery basket, I incorporated everything and made a lightly seared beef tenderloin.
00:59:10How sure are you that tenderloin's cooked perfectly?
00:59:13I'm unsure a little bit.
00:59:24What do you think, Alex?
00:59:26Mine could double as a tartare.
00:59:28Yeah.
00:59:29I'm going to try a piece of the edge.
00:59:35I mean, it's such a shame because it's delicious.
00:59:38But I can't eat that much of it.
00:59:41You make this a lot, Filet.
00:59:42I do, for myself.
00:59:44It's expensive.
00:59:48And I can tell you cook it a lot.
00:59:49It's stunning.
00:59:50The pepper's bloomed.
00:59:52I hope you're hearing the good in this, but it's just sort of, you know.
00:59:56Yeah.
00:59:57It's raw.
00:59:58I step back and I think, okay, what was in the mystery box?
01:00:01And I haven't touched my salad yet, and this is what I got for tomato.
01:00:04That's it.
01:00:05Which is really a bummer.
01:00:06And I saw, I saw that you dropped your salad.
01:00:08I'm going to go ahead and say that this right here, the creaminess, the spinach, I can't stop eating it.
01:00:16It's delicious.
01:00:17It is.
01:00:18It's delicious.
01:00:19Thank you, Charlie.
01:00:21All right.
01:00:22The judges need a moment to decide which dinner was best.
01:00:26Yours was way more complex.
01:00:28That smoked Gouda and spinach, I could have eaten mine and yours and still wanted another one.
01:00:33Is the cream, spinach, and Gouda combination enough to overlook that the filet was undercooked?
01:00:38That's really the question at hand, right?
01:00:41Oh.
01:00:42You're going to chop your first person in your life.
01:00:44Yeah.
01:00:44It's exciting for me.
01:00:46Okay, Brookies.
01:00:47Shall we do it?
01:00:47Good luck, dude.
01:00:48This is crazy.
01:00:49I don't know.
01:00:49This is crazy.
01:00:52There were some hit and misses for both of you.
01:00:55The cook who wins.
01:00:57Our final challenge of the night is...
01:01:09Cook 13.
01:01:12Jordan.
01:01:17Charlie, thank you so much, my man.
01:01:20You must now exit the kitchen.
01:01:22But you took on the challenge like a superstar.
01:01:25Yep.
01:01:26Thank you so much.
01:01:28Challenge!
01:01:30I feel a little bit sad going home, but I'm so grateful for the opportunity to come here and
01:01:35to show what I was taught growing up by my mom.
01:01:39It's for you, mom.
01:01:41All right.
01:01:42Give it up for Jordan.
01:01:43He survived two challenges.
01:01:46I'm really proud of myself for having the best dish tonight.
01:01:48It's time to take a look at the board.
01:01:54Bam!
01:01:5665 cooks left.
01:01:58But just like when you make a reduction in the kitchen, as we reduce the number of cooks,
01:02:06everything will get more intense.
01:02:08So rest up, because you'll have to survive multiple challenges to reach the finale and be crowned the winner of
01:02:17100 Cooks.
01:02:2965 of you are still going strong.
01:02:33On the armhole!
01:02:34Steak night!
01:02:36Routine, baby!
01:02:37I'm a vegan.
01:02:38I don't know how to cook it.
01:02:39I don't know how to season it.
01:02:40It's not like there's $100,000 on the line.
01:02:43My goal is to win this thing, and whoever's in front of me, I'm gonna go after you.
01:02:47And I'll hug you afterwards.
01:02:49Start cooking!
01:02:54Flames are shooting everywhere.
01:02:56It's okay.
01:02:56I know what I'm doing.
01:02:58I think.
01:02:58I'm gonna let you hand pick the second cook that comes down.
01:03:04Which of our two cooks stay in the competition?
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