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100 Cooks - Season 1 Episode 7 - 18 Cooks Survive engsub fullfilm❤️⚡️ Secret Engagement
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00:01100 home cooks from all walks of life stepped into the arena of the wildest cooking competition
00:08in the world. I'm going to try giving them something cool, Terry. Now, after 20 ruling
00:13challenges, only the 18 best remain. Tonight, we are throwing the cooks their biggest curveball yet.
00:22Let's see if teamwork makes the challenge work. Oh my god, teams. You can feel it's definitely
00:28coming down to the wire. Just keep focusing on cooking. Don't even worry about that clock. And those
00:32cooks will have to impress our two culinary greats. The way it's cooked, knockout. Plus, we will see the
00:38largest money ball amount so far in the competition. Take the money! We're getting closer and closer to
00:46finding out which cook will go all the way and win life-changing money. I'm almost there. I could win
00:53this whole thing. This is 100 cooks! Alright, let's go. The pot's $155,000. Nobody has accepted any
01:11money yet. There's 18 cooks left. It's only going to get harder from here. Oh my god, being this close
01:17to the end, I can't even believe it. Like, it almost feels like an out-of-body experience.
01:25How y'all doing? Whoo! Where is everyone? This went from the cafeteria to the library.
01:3582 cooks have left the building. And all of you have a genuine shot at winning $155,000.
01:47And we're not stopping until we give away a quarter million dollars.
01:54But remember, only one cook can win the big prize. So if you win Best Dish in one of tonight's
02:03challenges, you should at least consider a generous money ball offer.
02:08For some reason, everyone is holding out. Everyone thinks they will win this thing. But
02:13someone's gonna regret not taking this money. You know what I'm saying?
02:17Alright, let's mix it up, y'all! Here we go! Let's find out what the first challenge is. Roll it!
02:29What's it? What's it gonna be? Ooh, favorite duo! You know what we're talking about. A classic
02:39culinary duo that everyone knows and loves. Like spaghetti and meatballs, fish and chips. I am going
02:48to call down five cooks. Alright? Roll it!
02:58Cook 84! Come on down, Kim! I'm a stay-at-home mom from Orlando, Florida. I cooked several times
03:06already, but my chances of going home are higher when you go in the kitchen.
03:1014! Telloni! 81! Michelle! 66! Douglas! And our last cook...
03:23Who's it gonna be? For Connor!
03:28I'm a college student, one of the youngest people to step into that kitchen, but I am talented. I guess
03:34we'll see what's in store. Let's go, Boy Wonder! The Prodigy! Before you make your first food
03:40duo, I want you to pick out another cook from the stands to form your cooking duo.
03:50Oh! Yes! Oh, my God! Team? It's a team challenge! Wow!
03:55Kim, I'll let you pick your teammate first. Who's it gonna be?
04:00Come on, Zoe.
04:01Oh, my gosh! Well, he won the last challenge. I would pick him, too.
04:06He got the best dish in the last round. I'm flattered. All right, Kaloni, you're next.
04:12Any volunteers? No. Let's call Justin. Let's call Justin!
04:17Let's call Justin! Number one! All right, Michelle.
04:19Bryce! Bryce! You didn't hesitate.
04:23Now I know what I want, and I'm gonna get it.
04:26He's got fire, he's got spunk, and he's got talent in the kitchen.
04:29And he's won multiple challenges. Doug, you're next.
04:32Yeah, let's go, Chris. Okay.
04:36That's the team to beat. Sorry.
04:38Connor.
04:40Marcus.
04:41I knew it. Oh, Marcus!
04:44This is the man who turned down $25,000 to continue.
04:49Listen, we're here. We got a point to prove.
04:51I know our cooking styles are a little different, but what we can each do is fantastic.
04:57All right, everybody. Let's see if teamwork makes the challenge work.
05:02Plan and prepare your dish as a team.
05:05Whatever you want, just as long as it's a classic duo.
05:1135 minutes.
05:13Only the top two teams will be safe.
05:18I will give you one minute to come up with what you're going to make.
05:22Go ahead.
05:24So, I think it's like a surfing turtle.
05:27Basically, it's chicken and waffles together.
05:28First thing I can't align for me is tomato and egg.
05:30So interesting, we've never seen, like, dialogue.
05:33These cooks are forced to collaborate, whether they want to or not.
05:37My idea off the ramp was steak and potatoes.
05:40I was thinking, like, I make this amazing beef gazpacho.
05:43Can you do a sandwich?
05:44I don't know how bad I want to do a sandwich.
05:45I thought soup and sandwich would be cool.
05:47He didn't like my idea at all.
05:49I'm thinking steak and potatoes or fish and chips.
05:50No, I want to do the soup.
05:52I live in Montana.
05:53We are known for steak and potatoes.
05:55But I'm just feeling like I need to be a team player.
05:58So, a sandwich it is.
05:59It's going to be outstanding.
06:01Start cooking!
06:07A classic duo.
06:08The confidence that Justin was having and talking about chicken and waffles
06:11made me feel good about the decision to go and run with that.
06:15Let's go, Justin.
06:16You know what time it is, man.
06:17It's time to cook.
06:17Come on, bro.
06:18We're making chicken and waffles, but it ain't the average chicken and waffles
06:21that y'all are thinking about.
06:22We're going to combine the two in one, so it's bite-sized.
06:25Kalani fried the chicken.
06:26Heart star jam flour.
06:27Do what you do.
06:28Yeah, that's cool.
06:29And I made the waffle batter.
06:30Sugar.
06:31So, a tablespoon of vanilla extract.
06:32I added some butter in there, too.
06:33A little bit of cinnamon.
06:34Coast-to-coast work right here.
06:36This isn't like cooking with your best friend or your spouse.
06:40These people have never cooked together before.
06:43Looking great!
06:44Bryce, whatever we do, we're selling what we're making, right?
06:47Exactly.
06:48A classic duo, soup and sandwich.
06:50She's going for cold beef soup.
06:52I need to match that energy with something spicy, so I'm going to make a kofta sandwich
06:56with ground lamb.
06:57I want it to be just a punch of flavors.
06:59I got coriander, cumin seed, and pine nuts, and I'm also doing black pepper.
07:04I'm going to grind them up, and it's actually going to go in my ground lamb patty.
07:08I'm happy with who I picked.
07:10I think he's got what it takes.
07:12That one is extra thick.
07:13Bryce.
07:14Smells good.
07:16Michelle chose me for a reason, and we're a team, so I'm going to do what I can to just
07:20meet her there and put together a cohesive dish.
07:23It's going to look like a massacre over here with these beets.
07:27Beet soup I've made millions and millions of times.
07:30Who likes beets?
07:31Oh, beets.
07:32What duo has beets?
07:34Usually at home I would roast them for about an hour, but we have 35 minutes, so I put
07:39it in the microwave.
07:40How's it going, Bryce?
07:41It's good.
07:41You doing good?
07:42I'm doing great.
07:44These are beautiful fakes.
07:46My wheelhouse is French cuisine.
07:48Marcus, on the other hand, is a beast on the grill.
07:51Steak and potatoes is classic, but we want to elevate it some and give you guys something
07:54that maybe you haven't seen so far.
07:56Seared New York strip, fond d'eau potatoes, a little red wine Bordelais, and then we're
07:59going to try and do a carrot ginger puree as well.
08:01So whenever I have the opportunity to cook with animal fat, I'm going to take it.
08:05If you really want to level up your steak, cook it with beef tallow.
08:09Oh, that's perfect.
08:10Fond d'eau potato, a classic French preparation.
08:14I'm using ghee because you want to get a hard sear on this, and it has a really high smoke
08:20point.
08:21Come on, breathe.
08:22I believe in you, bro.
08:23You good?
08:24Yep.
08:24We're making a classic tomato egg stir fry, but we're going to turn it into a kind
08:29of spicy noodle dish, and we're going to elevate it with a little bit of crab.
08:32We're both Chinese, so we got to rep it for our people.
08:35Tomato and egg is such a classic combination in any Chinese household and really important
08:41to our culture.
08:41Tomato paste, garlic, and I'm going to need some ginger in there.
08:44I feel very comfortable cooking the tomato egg base.
08:48Basically a tomato sauce, and then you kind of fold scrambled eggs into the dish.
08:53I'm preparing homemade chili oil.
08:55It's peppercorn, star anise, cinnamon, and Sichuan chili flakes.
08:59My Sichuan chili oil is deeply personal to me because my grandparents took care of me
09:03while my parents worked.
09:05My grandfather would make that with tomato and egg at home for breakfast.
09:09That was his scrambled eggs.
09:11Thouze it a little bit in the tomato sauce.
09:13Almanzo.
09:14Let's get it.
09:15So me and Kim were talking about making something with a little inspiration from my
09:18culture and her culture.
09:18I am Puerto Rican.
09:19She's Jamaican, so mix some of those flavors together and build out a nice Caribbean surf
09:24and turf.
09:25I got the shrimp marinated.
09:26Some garlic, some ginger, some lime juice.
09:28And on the steak, I'm just doing a classic salt and pepper.
09:31I feel good about a steak, something that I cook every single week.
09:36Testonies are basically green plantain that you double fry to get it nice and crispy on
09:40the outside and soft on the inside.
09:42But keep dipping it in, fam.
09:43Garlic, salt.
09:44Oh.
09:45Woo!
09:46I started cooking recipes out of my own home.
09:48I was still in college trying to sell $10 plates.
09:51My daughter was about to be born, and I wanted to bring in extra income.
09:54To win this prize would literally be life-changing.
09:57My daughter, I want to set her up nice for the future.
10:00Kim and Zo are making a surf and turf shrimp and steak.
10:03I love that.
10:04There we go.
10:04That's what I would have made.
10:05Shrimp is tough, though.
10:06Shrimp is easy to overcook.
10:0815 minutes!
10:0915!
10:10Okay, bro, don't overcook those shrimp.
10:12Yeah.
10:12I know, C-shape.
10:13We can't be closed.
10:14Yeah, yeah, yeah.
10:14Don't let it close.
10:15Just keep focusing on cooking.
10:16Don't even worry about that clock.
10:17We got this.
10:18Only the top two teams will be safe.
10:22It's Duo or Dash!
10:32Mmm, smells like team spirit.
10:34I'm gonna start dipping the chicken.
10:36Once the chicken is fried, I dip it in the waffle batter.
10:39I try my hardest to press down on it so that it gets there and it hardens up.
10:43This is the way to make a classic brand new.
10:45You know what I mean?
10:46You gotta be creative.
10:47That's the only way you're gonna win this.
10:48How fine do you want these carrots?
10:50Big start, big start.
10:51Okay.
10:51Our carrot ginger puree has butter, carrot, beef stock, and ginger to try and elevate past that base steak and
11:00potato concept.
11:01I guess we'll see how it comes out.
11:03Five minutes!
11:04Five minutes!
11:05Let's go, guys!
11:07We're getting down to the wire, guys.
11:10Only two groups will be safe.
11:12Making a cold fennel salad to top my sandwich.
11:15Toasted pine nut and fennel.
11:16In the beginning, I was kind of on the fence, but looking at our finished plate, it looks like a
11:21duo, and I'm extremely happy with it.
11:24That looks beautiful.
11:25All right, baby.
11:25Well done.
11:26Three minutes!
11:27Plate, plate, plate!
11:28I'm about to start plating the cistone.
11:30We're gonna try to create a tower.
11:31We're gonna add the cistones down first, then we're gonna take some of the guacamole, the steak, the shrimp.
11:37This is a winning dish.
11:39It's cooked beautifully on this side, but I'm gonna flip it.
11:41I can see that it's not getting that press.
11:43Press it down. Let me see.
11:44I'm gonna put this golden crispy side up so that this is first thing Alex and Nick see.
11:48Hope for the best.
11:49Oh, and drizzle some of that syrup on top, too.
11:53Plating it, I want the tomato sauce as kind of like a base.
11:56Crab's right here. Crab's right here.
11:57This dish feels bigger than me and Chris as individuals.
12:01We're representing our culture.
12:03It's for everyone back home.
12:05If this is the last dish that I put up and I go home for it, that's okay.
12:09One minute!
12:10I haven't started plating yet.
12:11Come on, Marques, Connor!
12:13Sauce is running.
12:13All right.
12:15Time to start moving.
12:17Get the potatoes.
12:19Burn my finger.
12:21Marques, 30 seconds.
12:22Come on, come on.
12:23Throw the steak on.
12:24I am not loving the plating at all.
12:27We may have bit off a little more than we could chew.
12:29Five, four, three, two, one!
12:37Okay, cooks.
12:39Let's taste those duos.
12:40First up, we have cook 84, Kim, and cook 25, So.
12:46Today we prepare for you a surf and turf with a sastone, the guacamole on the bottom.
12:51We topped it off with a chipotle cream sauce.
12:55I love the guacamole.
12:57And I actually like that this feels composed.
13:00I think at this point in the competition, that's important.
13:03Steak is cooked perfectly.
13:05But my big concern with this plate, the shrimp is raw.
13:09It's not like a few seconds away, it's raw, raw.
13:13I was shocked.
13:15This is it.
13:16I'm out.
13:17And I was also very nervous that we'll get Zoe knocked out.
13:22What's going on, chefs?
13:23How you guys doing?
13:23Aloha.
13:24So we decided together to make you guys a one-bite chicken and waffle.
13:30You've taken two separate things and put them fully together.
13:35I love that.
13:36The chicken is great.
13:37The waffle batter is great.
13:39It tastes great.
13:40But the underside of the waffles are not cooked enough.
13:44I'll take the blame for that.
13:45Chris and I present to you crab chili oil, tomato egg noodles.
13:50This is like a mixture of things I want to eat all day.
13:53I want to literally hide this under here and eat the whole thing.
13:57I don't love the visual of the dish.
13:59I don't think your plating was very good.
14:01The actual flavors are fantastic.
14:03Today we made you all steak and potatoes with a carrot ginger puree.
14:08I gotta just say this potato is stunning.
14:11I have to agree with Alex.
14:12Buttery, indulgent, creamy, melt in your mouth.
14:15And the steak for me, the seasoning, the way it's cooked, it's a knockout.
14:20But as much as I love the potatoes and the steak,
14:22is as much as I don't want this carrot puree here at all.
14:26It doesn't belong.
14:26So sometimes it's what you don't put, not what you do put.
14:32Our last duo.
14:33Our duo is soup and sandwich.
14:35So I made a kafta-inspired sandwich, a fennel salad, and a sweet labneh.
14:42Yeah.
14:43And there's a beautiful beet soup.
14:46I love the flavor in the kafta.
14:49I love the toasted pine nuts.
14:51I find even the soup is very light and refreshing.
14:54The only question I have is whether or not you actually came together as a team
14:57or if you cooked two completely different dishes here.
14:59I like deeply, not lightly, deeply love the shredded vegetable salad on the sandwich.
15:07It tastes like the soup.
15:09That connection is there.
15:11Thanks.
15:12Thank you, cooks.
15:13Yes.
15:14It's time to decide which two teams will be safe.
15:18Because I have something big planned for the bottom three teams.
15:22Man.
15:23Wow.
15:24Do we have any teams who are definitely not in contention?
15:28Yes.
15:29Cooks, the judges have made their decision.
15:3584 and 25, raw shrimp is too much to overcome.
15:41So you are one of the teams on the bottom.
15:46Cook 14 and 1, the waffle wasn't cooked enough.
15:50And therefore, you are also on the bottom.
15:5566 and 33, Doug and Chris.
15:59You are actually one of the top two teams.
16:03Congratulations.
16:04Yes.
16:05Thank you for making us the peanut butter and jelly of your food language.
16:10All right.
16:11Connor and Marcus, 29 and 4, 81 and 39, Bryce and Michelle.
16:17One of your teams is on the top and one of you is on the bottom.
16:26The team on top is Bryce and Michelle.
16:33You are on top.
16:35Good job.
16:36Good job.
16:38Good job.
16:38Good job.
16:38Your dish was so incredibly well-rounded.
16:42The plating was visually beautiful.
16:43You made the best dish.
16:46You are safe.
16:47And you both earned the spin of the money mixer.
16:52Ooh.
16:53Holy hell.
16:53Wow.
16:54All right.
16:55Let's go mix that money.
17:01Okay.
17:02Roll it.
17:03Let's go.
17:03Mix that up.
17:05Come on, money.
17:10Here we go.
17:11Whoo-hoo-hoo.
17:13That duo challenge could earn each of you $10,000.
17:22This is as good as cash.
17:26You both don't have to have the same decision.
17:29The money would help a great deal.
17:32But, I mean, it's winning.
17:34Let's go, sis.
17:35Now, Bryce, $10,000.
17:42Get that money.
17:45My friends are all gonna think I'm really stupid back home,
17:47but I don't want the money.
17:48I need a little bit more than that.
17:50Hell yeah, Bryce.
17:54Okay.
17:55If you guys are turning it down,
17:57let's take a look at the big four.
18:05$175,000.
18:07I'm on a hot streak right now, for sure.
18:09I just think I've done well enough in this competition
18:11that I can keep moving forward,
18:12and I have a serious shot at that grand prize.
18:14All right.
18:16Now we have some unfinished business.
18:19We are breaking up the teams,
18:20and you six cooks are going into an elimination challenge.
18:26Last time I was up here, I was crown king of the night.
18:29Now I'm in the bottom bracket.
18:30Definitely a new feeling.
18:31Let's mix it up.
18:33Woo!
18:34Woo!
18:35Roll it!
18:41Taco night!
18:44So for this challenge,
18:46make the judges your best taco plate.
18:49The judges will determine,
18:51based on the quality of your tacos,
18:54which of you has redeemed yourself enough
18:57to remain in the competition.
19:00You will not be graded on a curve.
19:02That means it could be all six of you going home.
19:08It's a gut-wrenching feeling.
19:09You never know.
19:10It could be your last day here.
19:1235 minutes on the clock.
19:15Start cooking!
19:16Let's go, y'all!
19:17Woo!
19:19This is the first ever time that you and I decide,
19:21as judges, how many go home.
19:23We can pick none, or we can pick six.
19:25This is gonna be the hardest judging we've done so far.
19:27Without a doubt.
19:28I'm going to make sure
19:29that every single thing on my plate is gonna shine.
19:33I'm not going home.
19:35I'm making a Caribbean black gold taco.
19:38Woo!
19:39The ground beef has a little bit of black garlic.
19:42That's where the black come from.
19:43And then the gold is from the pineapple in the aioli.
19:47Honey, honey, honey.
19:49In the back of my mind, I'm like, I just gotta outcook all of these guys.
19:53So, what's going on, my man?
19:55Today we're making some blackened cod tacos.
19:58What do you think makes cod so perfect for a taco?
20:01It takes on what you add to it.
20:02A blank canvas.
20:03The first thing I gotta get started on is the blackening season,
20:06so I can get this cod in the oven.
20:08Cumin, a little salt, smoked paprika.
20:10I'm gonna make this taco stand out by the colors.
20:13So I'm making my avocado cream sauce right now.
20:15It's been a journey.
20:16I've been cooking my tail off, showcasing what I can do,
20:19but I feel like my back is against the wall.
20:22A little mango jalapeno coleslaw.
20:24Let's go, Connor!
20:26Let's get it going.
20:27This could be the last time I cook in the kitchen.
20:30I'm gonna do a fried cod taco.
20:33I'm liking Connor.
20:34He has beer, seltzer, water.
20:36I assume he's making a batter.
20:37He wants the crunchies on the phone.
20:39Oh, I've never seen this before.
20:41It's like a tempura technique.
20:43You got a track meat going on.
20:45Oh, yeah.
20:46Time to make my slaw, fennel, and apple.
20:50We're making buffalo chicken tacos.
20:52I need to stand out.
20:53All six of us could come back,
20:55or they could eliminate any of us.
20:56I'm here for one reason,
20:57representing the good old Atlanta, Georgia,
20:59to bring some respect to Atlanta for this food scene.
21:01And I'm here to stay.
21:02That's chicken.
21:03Chicken tender lunch.
21:04Using a combination of egg and mustard
21:06makes the breading stick beautifully.
21:09You got this, Marcus?
21:10Now, I've never made this as a taco,
21:12but it's a lot of money on the line.
21:14And in my family,
21:15we have a phrase that we swear by,
21:17which is, don't embarrass the family.
21:18So, this is not just about meat.
21:20I cannot screw this up.
21:22This is not crumbly.
21:23I would like...
21:2515 minutes!
21:2615!
21:28Making a surf and turf taco,
21:30steak and shrimp,
21:31with a chimichurri sauce,
21:32which is cilantro,
21:33a lot of parsley,
21:34olive oil, red wine vinegar,
21:35salt, pepper.
21:36I'm gonna just sear it on the grill,
21:38so that way it gets those grill marks.
21:41Straight grill master skills right here.
21:43I've been working in education for about 10 years,
21:45so I want to win this
21:46for all the kids that look up to me, like,
21:48yo, if Mr. Rowling could do this,
21:50I could do it.
21:52I'm a sear these shrimp.
21:53I ain't risking it being undercooked.
21:55No, sir.
21:56How we doing, Justin?
21:57Redemption time.
21:58Yes, sir.
21:59I'm from Maui originally.
22:00Kind of going with what I do
22:02when I'm at home in Hawaii.
22:04Blackened halibut with a mango salsa
22:06and a slaw.
22:08You feel the pressure right now?
22:10How you feeling?
22:10And you know what?
22:11I have my why, you know?
22:12And my family's my why, so...
22:14I'm ready to keep fighting for them.
22:18Cooking fish reminds me of my brother.
22:19He actually passed away,
22:20but we used to do that a lot together.
22:23I surf a lot.
22:24I spend a lot of time on the water,
22:25and every time I see a rainbow,
22:26that's what reminds me of them,
22:27and I see a lot of them,
22:28so I feel like he's always with me.
22:30Every time I cook fish, do fish,
22:32it reminds me of them.
22:35Two minutes!
22:36Let's go, you guys!
22:39Get it on the plate!
22:40Get it on the plate!
22:46I just want to make sure my fish is cooked.
22:50I'm about to start plating.
22:52My completed dish looks amazing.
22:54It's refreshing.
22:56Just looking at it
22:56will take you straight to the beach.
22:59I'm packing these tacos.
23:00Pastel means if we could all stay and be safe,
23:02if we all make a bomb taco,
23:04all six of us are safe.
23:06Chimichurri.
23:07It's going to add that good flavor to it.
23:10This chicken is definitely done.
23:11It's got great colors.
23:1430 seconds!
23:15Come on!
23:16Cook like your life depended on it!
23:21Flour tortilla,
23:22Flour tortilla,
23:23ground beef,
23:23smoked Buddha,
23:24cabbage slaw,
23:25pineapple aioli,
23:27cooking to stay in the competition.
23:28Everyone is going to bring it.
23:30Five,
23:31four,
23:32three,
23:33two,
23:34one!
23:35Step away from your tacos!
23:38Which of you has redeemed yourself enough to remain in the competition?
23:44Woo!
23:47All right, cooks.
23:49First up,
23:50Zo.
23:51The expectations are getting higher from the judges.
23:53I don't know if I'm going home or sitting back in that stand.
23:57Today I prepare for you some cod tacos.
23:59We have the coleslaw and then mango jalapeno salsa on top.
24:03Avocado blended up with sour cream and smoked pepper again.
24:07Whatever is falling out of this delicious, right?
24:10It's milky and creamy,
24:11but we lose most of it when we pick up that taco.
24:15Right.
24:15I like that it's messy,
24:17but I think for me,
24:19the jalapeno tastes like a green bell pepper most of the time.
24:21And I think if you'd use Fresno,
24:23it would have picked up on the mango better.
24:25Today I made for you a beer batter,
24:28fried cod taco,
24:30with a fennel and apple slaw,
24:32some pickled tomatillos,
24:34and some Fresno chilis on top.
24:36The fennel and the apple, to me,
24:38I'm in a bistro in France,
24:39which is delicious.
24:40I love the batter.
24:42The batter is wild.
24:43When you can hear the crunch from there,
24:46you know you made a great batter.
24:48But it's a huge piece of cod,
24:50it doesn't have enough salt,
24:51a little bit of seasoning,
24:52and this would have been a knockout taco.
24:54Sorry.
24:55Today I made for you something I call
24:57a Caribbean black gold taco,
25:00topped with smoked gouda.
25:02My mind immediately jumped to Al Pastor
25:04when I took the first bite.
25:06The pineapple.
25:06Almost like a Caribbean Al Pastor.
25:07Yeah, it's the pineapple that does it.
25:09I think everything is really nicely cooked.
25:11The gouda, for me,
25:13is creating a problem, taste-wise.
25:16I think you needed something more neutral.
25:18But you know that's a pretty nuanced thing.
25:21I think you did a lot right.
25:24Hello, Chefs.
25:25Today for you, I made a blackened halibut
25:27with a cabbage slaw with mangled salsa.
25:30Growing up in the islands,
25:31we do a lot of catch and cook.
25:32I especially did it with my ohana a lot.
25:35Especially with my brother.
25:36It brings memories of my brother.
25:37He actually passed away when he was young.
25:41And so I just, I feel like when I cook this,
25:43it just, there's love in this, you know?
25:46So I, I hope you guys enjoy it.
25:48I can only imagine what a loss like that must feel for you.
25:51Yep.
25:52I will tell you honestly that this is,
25:53flavor-wise, my favorite taco so far.
25:55It's, it's delicious.
25:58Next is Justin, cook number one.
26:01What's going on, Chefs?
26:02How you guys doing?
26:02So right here, you got surf and turf tacos
26:05with chimichurri on top.
26:07You've cooked the beef beautifully.
26:09You've cooked the shrimp beautifully.
26:10The chimichurri's really nice.
26:11Bright, garlicky.
26:13It lifts everything up.
26:14But you are missing something.
26:15A richness that makes you feel whole.
26:18Could have been avocado.
26:19It could have been crema.
26:20Could have been any number of things.
26:22Yeah.
26:23But surf and turf texture here is great.
26:27Hello, beautiful people.
26:28I have for you a buffalo chicken finger taco
26:32with a buttermilk ranch and blue cheese crumbles on top.
26:36These are some of the best buffalo chicken tenders ever.
26:39Uh, does it belong on a taco?
26:41I don't love the blue cheese here, weirdly,
26:43and I'm obsessed with blue cheese.
26:45I agree with Nick.
26:46I'm seeing a struggle with seeing this as a taco.
26:49Yeah.
26:50Thank you, cooks.
26:51The judges need a moment to figure out how many are staying
26:56and how many are going.
26:57That's tough.
26:58You don't have to decide on a winner who is staying
27:01and who is going.
27:02It's pass-fail.
27:03That's right.
27:03So, cooks, the judges decided that four of you are safe,
27:12which means two are going home.
27:18Cook 25 and 14, please step forward.
27:26The two of you are safe.
27:29You can go sit back down.
27:34I'm freaking emotionally drained.
27:37So, at the end of the day, I'm still here.
27:38I'm this close, and that number just keeps growing.
27:40I can smell the money.
27:42It's feeling surreal at this point.
27:44Of the four cooks remaining, two of you are safe,
27:48and two of you are going home.
27:50The cooks that are safe are...
28:0084.
28:01Kim, congratulations.
28:03Oh, wow.
28:03To see that I get another chance to cook again in the kitchen,
28:06it can't get any better than that.
28:08And number four, Connor.
28:10Wow.
28:10Mark has...
28:12Got it.
28:13You survived.
28:15I called Marcus into this competition.
28:18He wasn't drawn.
28:20This was definitely a tough elimination to see.
28:25You were this close.
28:28Maybe it was top 30 where we felt like we started really getting to know you.
28:32And every single one since then has been harder and harder, so...
28:36I'm so happy to be here, and I'm so glad that I got to participate in this.
28:39I had a lot of people in my life that didn't believe in me.
28:43And then I started to realize, bruh, you don't have to prove anything to anybody.
28:46As long as you do you, and you wake up and be the best version of yourself that you can
28:49be,
28:50you go so far in life.
28:51It's very hard to send you both home.
28:53It's going to be very hard to send any of you home from here on out.
28:55Yeah.
28:56Maybe I should have took that 25K last episode.
28:58But it's important to bet on yourself and believe in yourself.
29:01I'm grateful for the entire thing.
29:05Atlanta, I tried.
29:07I hope I made y'all proud.
29:1316.
29:14I cannot believe how empty it is in there.
29:18You can feel that it's definitely coming down to the wire.
29:21Are you ready for the final challenge of the night?
29:27Let's mix it up!
29:29Let's mix it up!
29:29Woo!
29:30Woo!
29:31Roll it!
29:32Come on.
29:35All right.
29:37Let's see this.
29:39Ah!
29:39A cheesy dish!
29:42Yes!
29:44We are calling down five cooks.
29:49Roll it!
29:52All right.
29:54Cook number 44!
29:57Come on down!
29:5990!
30:01Cook 95!
30:03Hey!
30:03Holly!
30:04I've been in the stands for the last two challenges and I am now ready to cook.
30:09Cheesy is my thing.
30:10Cook 57!
30:12Woo!
30:13All right.
30:13Let me...
30:1663!
30:18All right.
30:19Alexia!
30:20I'm all about cheese.
30:21Cheese is a life.
30:2338!
30:24My previous career was a CIA officer, so I like to control things.
30:29And with a cheesy dish, there's not too many variables.
30:32Who doesn't love cheese?
30:34I am giving you 35 minutes just in case-o you need it.
30:40The cooks that make the top three cheese dishes will be safe,
30:46but the bottom two will be headed home.
30:50All right.
30:50You guys ready?
30:51We're ready.
30:52Start cooking!
30:54Let's go, you guys.
30:55Let's go.
30:55Let's get it.
30:57Oh!
30:57Sorry.
30:58Sorry.
30:59You got it.
31:00The stakes are super high at this point.
31:02I'm a retired basketball player.
31:03I've played all over the world.
31:05I learned through basketball.
31:06Pressure makes diamonds, so my strategy is to take a risk.
31:09I'm making a Parmesan risotto.
31:12Normally, a risotto takes about 30 minutes.
31:14Only pushing the clock fairly close.
31:16Big risk, big reward, right?
31:17I'm trying to win.
31:18So to make the best risotto, you slowly add the liquid to it.
31:22You have to constantly stir, stir, stir, and making sure you do not burn that risotto.
31:27Risotto is a hard thing to make because it's nowhere to hide.
31:30But it is a great, simple vehicle for cheese.
31:32But if you mess it up, there's no room for error.
31:35You're out.
31:36Ooh, this is an arm workout.
31:37Last cook of the night.
31:38Bring it.
31:39I've been really sticking to my roots, Mexican cuisine.
31:41And I think that's really what's helped me get further into the competition.
31:44My plan is to make a steak and cheese quesabiga taco served with a delicious broth.
31:50In the blender, I have guajillo chilies, ancho chili.
31:55Traditionally, quesabiga, it's served with the consomme.
31:57You dip the beef in the consomme.
32:00Oh, I burned my tongue.
32:01I really want to impress the judges.
32:03So I decided to make my own masa from scratch.
32:05If I were to win the grand prize, I would just give it to my parents.
32:10They've worked their entire lives, and I love them.
32:13Normally, I take my time with this, but...
32:15These are very ambitious choices for $35 billion.
32:17Being here is something that I would have never in a million years thought I would do.
32:21I have a lot of self-doubt, but getting this far, turns out I do belong here.
32:28Amy.
32:29Sir.
32:30What are you making?
32:31I am making a Italian sausage soup slash stew.
32:37Sweet Italian sausage, onions and garlic, four different types of tomatoes.
32:42You gotta hand squeeze those, add that extra texture, add that extra love.
32:47And then you just start adding heavy cream, mozzarella's in there, parmigiano's in there.
32:53Look at that.
32:54That's what I'm talking about.
32:55That's that cheesy factor you need.
32:58Mama always said, salt your water, make it taste like the sea.
33:01My strategy going into this was to make something I don't think anyone else was going to make.
33:08Orchiette with a pink vodka sauce, topped with a barata cheese.
33:14We're gonna add in the vodka right now.
33:16Wanna sip?
33:16Oh, I don't drink, I don't drink.
33:20Pecorino Romano, shredded mozzarella, the ultimate cheesy goodness.
33:25Now that's Italian.
33:27Bada bing, bada boom.
33:29Let's go, Holly!
33:30I'm making a cheesy shrimp rolled up lasagna.
33:33In the South, everything is topped with cheese, no matter what it is.
33:36So a cheesy dish is what I know.
33:39Tail on shrimp, gotta take it off.
33:41Nobody wants that in their dish.
33:43The lobster of the South is shrimp, and so adding shrimp to any dish makes it even better.
33:48And then making the filling for the lasagna, which has garlic and herb cheese, a little mozzarella cheese.
33:53The pot is at $175,000, a life-changing amount of money.
33:57And I've got to make it happen.
33:59All these cooks are making really great dishes, but it's the person who makes the dish with the cheese uninterrupted
34:07that has an advantage.
34:09All right, five minutes left!
34:12Got this!
34:12Go, Johnny, lock in, lock in, Johnny.
34:14Start plating!
34:15I'm under the wire, so it's time to incorporate cheese.
34:19I'm doing it with three cheeses.
34:21Parmesan, garlic and herb, mascarpone.
34:24So it comes out perfectly creamy.
34:29Oh, God, yeah.
34:31I'm trying to make sure that the beef is cooked, but it's still raw in the middle.
34:34Three minutes!
34:36Three minutes!
34:37Three minutes!
34:38We got to finish, y'all.
34:39Oh, my gosh.
34:42I go to check the tortilla, and it starts crumbling down on me.
34:47And that is when my heart sinks.
34:49I grab store-bought tortillas.
34:51Two minutes!
34:53Ooh!
34:54I see that cheese in there.
34:57Hope y'all are hungry.
35:02One minute!
35:03Two minutes!
35:04Get it on the plate.
35:07Plates, plate, plate!
35:09I felt like it was cooked enough.
35:12I was happy with presenting that.
35:14All right, it's 30 seconds.
35:16I need to get something on the plate.
35:2010, 9, 8, 7, 6, 5, 4, 3!
35:36It's over!
35:37It's over!
35:39Step away from your dish.
35:43Oh, my gosh.
35:44I got nothing on the plate.
35:45It's gut-wrenching.
35:47Oh, no.
35:49What?
35:50Oh, wait.
35:50What the?
35:51Oh!
35:52That sucks.
35:53That really sucks.
36:00Evie, I'm so sorry.
36:03I feel so bad.
36:04I do.
36:05Because you could not put anything on the plate.
36:08We can't judge you.
36:10I know.
36:11I know.
36:12Unfortunately, yeah.
36:15I just had poor time management.
36:18I was a couple minutes away from finishing.
36:22You didn't get on the plate, and nobody can do anything about that.
36:25But you should definitely go home knowing you know how to cook.
36:28And everyone watching is going to know the same thing.
36:30Thank you so much.
36:31That means so much coming from you.
36:33Good job.
36:34You're amazing.
36:35You're amazing.
36:38Just keep cooking.
36:39Look at you.
36:39One last time for Evie, everyone.
36:43You're the first winner.
36:44Good job.
36:48Bye, guys.
36:49You were amazing.
36:52I did the best that I could.
36:54And I'm going to keep cooking.
36:57And I'm going to keep on cooking.
37:00First up, cook 44.
37:03Johnny.
37:03How you guys doing?
37:05So today I got a three cheese risotto, parmesan, garlic and herb, mascarpone.
37:10I want to make it as cheesy as possible.
37:11I think it's delicious.
37:13And I think it's uninterrupted cheese.
37:15Put that umami in through a blend of a few different cheeses, which was so smart.
37:19I'm not trying to go home right now, so.
37:21This risotto is delicious.
37:23I made for you a five cheese shrimp lasagna.
37:28Five.
37:29Are you showing off?
37:30Which ones?
37:31Garlic and herb spreadable cheese, ricotta, asiago, parmesan, mozzarella.
37:36Nice.
37:37There's shrimp all through this.
37:38Yes.
37:39It's like a shrimp mac and cheese lasagna.
37:41I mean that in a great way.
37:42Yeah.
37:42For me, the problem here is that the shrimp, these toasts, and the dried seasoning are pushing
37:47the cheese out of the equation.
37:49I understand.
37:50Today I've made for you, occhiate, pink vodka sauce.
37:55I used for cheeses, pecorino romano, shredded mozzarella, and burrata.
38:00I like it.
38:01I really like it, actually.
38:02I think flavor-wise, this is very classic.
38:04This is something that my no-no would have made for me, right?
38:06It's homey, it's Italian, it's you.
38:09No notes.
38:10Wow.
38:11Wow.
38:12And the last cook is cook 38.
38:15Amy.
38:16I call this the old town stoop.
38:18Is it a soup?
38:19Is it a stew?
38:21Just a little cheesy, tomato-y bomb.
38:24I hope you enjoy.
38:25It is rustic.
38:25The flavor has a lot of depth to it.
38:27Here's where I'm struggling.
38:28With a challenge so specific, where it's got to be cheesy, I think you need to choose that
38:32identity.
38:32I'm getting kind of this meat, slow-cooked ragu-type sauce as the star.
38:37Because tomato's so powerful.
38:39Cooking is extraordinary.
38:41I think we have to sort out if there's enough dimension of cheese in this.
38:46Thank you, Amy.
38:49And now, because we know what happened to Evie, only one more cook needs to be eliminated
38:55this round.
38:56Who is a definite yes?
38:59I think we're good.
39:00Okay.
39:03Cooks, the judges have made their decision.
39:0695, Holly, and 38.
39:10Amy, one of you did not make the cup.
39:14The cook that's going home is...
39:22Amy, 38.
39:23I'm so sorry.
39:24It's okay.
39:26You made an impact right from the start in this competition by making that beautiful flatbread
39:31with the brie on there.
39:33In my head, I walked by and I said, she's going to go far in this competition.
39:35And you did.
39:36You made it to the top 16.
39:37So I'm sorry.
39:38But we're going to miss you here.
39:39Give it up for Amy.
39:41It sucks to go home.
39:43It sucks.
39:44But at the end of the day, there's so many great chefs.
39:47It's a crapshoot.
39:48Only one person can win that big jackpot.
39:50So Holly, that means you are safe.
39:52You can go sit back down.
39:54So Johnny and Alexia, you are both safe.
40:00Thank you so much.
40:01The cook who got best dish is...
40:05Johnny.
40:06Cook 44.
40:08Get the money, kid.
40:10Get the money.
40:10Get the money.
40:11Get that money.
40:12Alexia, you can go sit back down.
40:14Thank you so much.
40:14Thank you so much.
40:15I am just so proud.
40:17I'm almost there.
40:18I mean, I'm almost there.
40:19I could win this whole thing.
40:22All right.
40:23Are you guys ready?
40:24Let's see how much it's worth.
40:26Let's go spin that money ball.
40:27I got it.
40:28Roll it.
40:30Woo.
40:30Make it up.
40:31Give me something big.
40:32Give me something big.
40:41Don't put me in a crazy position.
40:42Come on.
40:44You okay, Terry?
40:45Okay.
40:47This is gonna be interesting.
40:49That means there's some juice in there.
40:51Johnny, here's the thing.
40:52Sometimes fate asks you a question.
40:57Do you want to go sit back down or walk out of here right now with $40,000?
41:12Take the money.
41:14Oh, my God.
41:15Mark has had that decision, threw it back, and left here with nothing today.
41:20Yeah.
41:21There you go.
41:23Take the money.
41:25Oh, my God.
41:26Take the money.
41:27They're telling him to take it.
41:29They're all telling him to take it.
41:30Take it.
41:31Take it, dude.
41:32Take it.
41:32You want them to take it or what?
41:34It's 40 G's.
41:35That's a lie.
41:37There are only six more challenges to go.
41:40I expect drama and spectacle.
41:46This feels like the Super Bowl.
41:48At this point in the competition, I have to leave it all on the table.
41:51The last thing I want to do is overcook this thing.
41:53I'm kind of winging it here.
41:55I'm literally fighting for my life.
41:56Does food really get better than this?
41:5812 out of 10.
41:59Who will be crowned the best out of 100 Cubs?
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