1 00:00:02,001 --> 00:00:04,671 [narrator] Previously on "Worst Cooks in America: Celebrity Edition." 2 00:00:04,796 --> 00:00:06,006 -Oh. -Oh, what is that? 3 00:00:06,131 --> 00:00:07,090 -Whoa. -Oh. 4 00:00:07,173 --> 00:00:08,425 -Oh, [bleep]. -Ugh. 5 00:00:08,508 --> 00:00:11,720 Just a nice collection of bad cooks that need help. 6 00:00:11,845 --> 00:00:14,889 -Salmonella, coming at ya. -[all yell] 7 00:00:15,015 --> 00:00:16,306 Jeff and I have our work cut out for us. 8 00:00:16,391 --> 00:00:17,392 [Jeff] You gotta look when you cut. 9 00:00:17,517 --> 00:00:19,060 -Yeah, I'm on it. -[Manila] Oh, my wig. 10 00:00:19,185 --> 00:00:20,645 -[bleep] -[Beverly] This is going to be the death of me. 11 00:00:20,729 --> 00:00:21,730 -There on there. -Plate, plate. 12 00:00:21,855 --> 00:00:23,023 Where's the [bleep] plate? 13 00:00:23,106 --> 00:00:25,525 Val, don't give me a heart attack. 14 00:00:25,650 --> 00:00:28,528 I'm sorry, but I have to ask you for your apron. 15 00:00:28,653 --> 00:00:30,488 [Val] Thank you. 16 00:00:30,572 --> 00:00:33,825 Tonight, celebrities that can't cook. 17 00:00:33,908 --> 00:00:35,035 -[Tiffany yells] -[Jeff] Oh. 18 00:00:35,118 --> 00:00:37,037 [all yell] 19 00:00:37,162 --> 00:00:38,371 And we've got the full scoop. 20 00:00:38,455 --> 00:00:40,582 [Lisa] Oh, it's gross. Oh, my God, it's gross. 21 00:00:42,083 --> 00:00:44,711 For these sizzling and scintillating stars 22 00:00:44,794 --> 00:00:47,630 of stage and screen, it's time for a 23 00:00:47,714 --> 00:00:49,007 [in deep voice] reality check. 24 00:00:49,090 --> 00:00:51,968 -Roll camera! -Mr. Entertainment Jeff Mauro. 25 00:00:52,052 --> 00:00:53,887 Oh, we're playing with fire here, Tiff. 26 00:00:54,012 --> 00:00:56,556 And Tinseltown Tiffany Derry are on the scene. 27 00:00:56,681 --> 00:00:59,601 This mess over here, my goodness. 28 00:00:59,726 --> 00:01:00,894 They'll take these hot shots. 29 00:01:00,977 --> 00:01:02,270 [Jeff] Yeah, let's not blend the lid. 30 00:01:02,395 --> 00:01:03,688 From public meltdown... 31 00:01:03,772 --> 00:01:05,065 Done, bump, bump 32 00:01:05,147 --> 00:01:06,399 ...to toast of the town. 33 00:01:06,524 --> 00:01:08,610 Hey, I'm cooking now, boy, ah! 34 00:01:08,735 --> 00:01:12,739 And one of these A-listers will win $25,000 for charity. 35 00:01:12,864 --> 00:01:13,907 [Jeff] Oh, that's disgusting. 36 00:01:13,990 --> 00:01:16,451 On "Worst Cooks in America: Celebrity Edition." 37 00:01:16,576 --> 00:01:17,744 [woman screams] 38 00:01:17,869 --> 00:01:19,871 Reality check. 39 00:01:19,954 --> 00:01:21,914 -[Manila laughs] -Oh, my God. 40 00:01:22,039 --> 00:01:23,541 Good morning, recruits. 41 00:01:23,625 --> 00:01:26,169 Oh, this is more my style. 42 00:01:26,252 --> 00:01:29,089 Congratulations to the final four. 43 00:01:29,172 --> 00:01:31,299 I can't believe I'm one of the four. 44 00:01:31,424 --> 00:01:35,053 There's only one spot for the Red Team, and if it was up 45 00:01:35,136 --> 00:01:38,640 to me, I would be in the finale right now. 46 00:01:38,765 --> 00:01:41,059 -Whoo. -Whoo. 47 00:01:41,142 --> 00:01:44,437 You have all made it to your very last week in boot camp. 48 00:01:44,521 --> 00:01:47,482 I am very proud of how far I've come, and I want 49 00:01:47,607 --> 00:01:49,275 my charity to get that money. 50 00:01:49,400 --> 00:01:51,945 We've certainly made it difficult, but you've tackled 51 00:01:52,027 --> 00:01:54,864 every challenge like the stars you are. 52 00:01:54,948 --> 00:01:57,283 -Take the [bleep] [indistinct]. -Manila. 53 00:01:57,366 --> 00:01:59,327 -[CT] Get you. -My team is aggressive. 54 00:01:59,452 --> 00:02:00,954 [glass shatters] 55 00:02:01,079 --> 00:02:02,997 -Big money, big money! -Oh! 56 00:02:03,123 --> 00:02:04,249 Do it. 57 00:02:04,332 --> 00:02:05,333 Chicken yolk. 58 00:02:05,458 --> 00:02:06,876 I solved it pretty quickly there, gang. 59 00:02:06,960 --> 00:02:08,127 Drum, drum yolk, no. 60 00:02:09,128 --> 00:02:12,048 -Oregano, oregano. -Ha, he got it -- that's my guy. 61 00:02:12,132 --> 00:02:14,759 It was just a constant tornado of chaos. 62 00:02:14,843 --> 00:02:17,470 To determine which two of you will make it to the finale, 63 00:02:17,595 --> 00:02:21,474 you'll be competing against your own teammate in the final 64 00:02:21,558 --> 00:02:23,309 cook-off. -[CT] Bev, she's tough. 65 00:02:23,434 --> 00:02:24,936 Her plating always looks good. 66 00:02:25,019 --> 00:02:27,981 So today, I'm basically cooking for my life. 67 00:02:28,064 --> 00:02:31,985 You each will have 30 minutes to make a composed dish, 68 00:02:32,110 --> 00:02:33,611 showcasing all the skills and techniques 69 00:02:33,695 --> 00:02:35,113 you've learned here so far. 70 00:02:35,196 --> 00:02:38,783 Reza has slayed this competition, but I want to 71 00:02:38,867 --> 00:02:40,785 win this. Put 'em up! 72 00:02:40,869 --> 00:02:41,953 Put 'em up! 73 00:02:42,036 --> 00:02:44,497 But first, you'll work together as a team to earn 74 00:02:44,622 --> 00:02:47,000 your ingredients for the cook-off. 75 00:02:47,125 --> 00:02:49,668 You are playing in boot camp's first ever... 76 00:02:52,088 --> 00:02:54,340 -[in deep voice] Bite Club! -[Tiffany] Whee! 77 00:02:54,424 --> 00:02:56,843 Bum, bum, bum! 78 00:02:56,926 --> 00:03:01,347 Teams will have 15 minutes to recreate three dishes. 79 00:03:01,431 --> 00:03:04,017 First up is our Salad Bowl Brawl. 80 00:03:04,142 --> 00:03:07,812 Pairs must taste and recreate a pasta salad by fetching 81 00:03:07,896 --> 00:03:11,357 ingredients using nothing but tongs and a salad 82 00:03:11,482 --> 00:03:13,026 bowl helmet. 83 00:03:13,151 --> 00:03:15,528 And the next station is Guac N' Box. 84 00:03:15,653 --> 00:03:18,031 Teams must recreate a guacamole. 85 00:03:18,156 --> 00:03:20,783 And you must pop punching bags containing 86 00:03:20,867 --> 00:03:24,204 the necessary ingredients. -Jab-jab. 87 00:03:24,287 --> 00:03:26,206 And at the final station, you'll be playing 88 00:03:26,331 --> 00:03:27,749 Deviled Egg Dash. 89 00:03:27,874 --> 00:03:31,544 Teams must recreate deviled eggs, but first, you must find 90 00:03:31,628 --> 00:03:33,379 the eggs in the chicken coop. 91 00:03:33,463 --> 00:03:35,757 And watch out, recruits, because some are 92 00:03:35,882 --> 00:03:37,216 less than perfect. 93 00:03:37,341 --> 00:03:39,844 The winning team will get to pick their ingredient box 94 00:03:39,928 --> 00:03:41,262 for the final cook-off. 95 00:03:41,387 --> 00:03:44,307 And the losers will get the leftover box. 96 00:03:44,390 --> 00:03:46,768 All right, glove up, 'cause your time starts now. 97 00:03:46,893 --> 00:03:48,853 [all cheer] 98 00:03:48,937 --> 00:03:50,396 -[Jeff] Hey oh. -OK. 99 00:03:50,521 --> 00:03:52,649 Oh, look at that helmet. Here we go. 100 00:03:52,732 --> 00:03:55,817 -Feel the flavor. -There's parsley, olives. 101 00:03:55,902 --> 00:03:57,654 Mozzarella, cherry tomatoes, red onions. 102 00:03:57,737 --> 00:03:59,197 -OK, come on. -You got it? 103 00:03:59,280 --> 00:04:00,698 Let's go. Let's go. 104 00:04:00,782 --> 00:04:01,741 Use your tongs. 105 00:04:01,866 --> 00:04:02,951 There you go, right in the helmet. 106 00:04:03,076 --> 00:04:04,535 -There's salami. -[Manila] Aye. 107 00:04:04,619 --> 00:04:06,246 [Tiffany laughs] 108 00:04:06,371 --> 00:04:08,915 -Boop -- OK, let's go. -Don't drop anything. 109 00:04:09,040 --> 00:04:10,833 -Oh, my God. -[Tiffany] Is that a whole onion? 110 00:04:10,917 --> 00:04:13,253 [Jeff] Look at that precision. Oh, my God. 111 00:04:13,378 --> 00:04:15,713 I haven't worn a salad helmet since culinary school. 112 00:04:15,797 --> 00:04:17,923 Make the dressing. It's red wine vinegar. 113 00:04:18,007 --> 00:04:19,384 I'm gonna chop. Go work on the dressing. 114 00:04:19,466 --> 00:04:21,427 -[Jeff] Twelve minutes left. -No! 115 00:04:21,552 --> 00:04:23,805 [Jeff] This is when we walk out of the locker room 116 00:04:23,930 --> 00:04:26,724 with the utmost confidence and trounce on the opponents. 117 00:04:26,808 --> 00:04:27,767 Get it in there. 118 00:04:27,892 --> 00:04:29,060 [Jeff] Oh, look at that emulsion. 119 00:04:29,143 --> 00:04:31,145 Come on, Blue Team. Red Team's whooping you. 120 00:04:31,271 --> 00:04:33,106 -[screams] -Is everything in there? 121 00:04:33,231 --> 00:04:34,691 Ah, wait, no [bleep]. 122 00:04:34,774 --> 00:04:36,359 We're missing the [bleep] cheese. 123 00:04:36,442 --> 00:04:38,278 We can't skip an ingredient. 124 00:04:38,403 --> 00:04:41,114 We have to get these mozzarella balls into the salad. 125 00:04:41,197 --> 00:04:42,865 Just dump your helmet into that bowl. 126 00:04:42,949 --> 00:04:44,617 -Oh, Lord. -[Jeff] Oh, boy. 127 00:04:44,701 --> 00:04:46,619 Let the old bocconcini drop. 128 00:04:46,703 --> 00:04:48,997 -[Tiffany and Jeff] Oh! -[Jeff laughs] 129 00:04:49,122 --> 00:04:50,957 [Jeff] All right, guys, we gotta get going on this. 130 00:04:51,040 --> 00:04:53,626 Drop to your knees. There you go. 131 00:04:53,751 --> 00:04:54,961 You guys got to put it in the bowl. 132 00:04:55,086 --> 00:04:56,004 Uh-uh, butt up. 133 00:04:56,129 --> 00:04:57,088 [Jeff] Back it up. Back it up. 134 00:04:57,171 --> 00:04:58,131 -There it is. -[Beverly] OK. 135 00:04:58,256 --> 00:04:59,507 Go, go -- yes! 136 00:04:59,632 --> 00:05:01,634 CT has remarkable balance. 137 00:05:01,718 --> 00:05:03,303 I mean, we did not lose a noodle. 138 00:05:03,386 --> 00:05:05,722 That is commitment right there. 139 00:05:05,805 --> 00:05:07,765 [Tiffany] Whoo! Guac in a box. 140 00:05:07,849 --> 00:05:11,269 I feel like drag queen Rocky Balboa right now. 141 00:05:12,812 --> 00:05:14,480 [Jeff] All right, let's go. I'm serious. 142 00:05:14,605 --> 00:05:15,857 -[Tiffany] Whoa! -Wow, Bev. 143 00:05:15,982 --> 00:05:18,067 Oh, here we go. Look out. 144 00:05:18,151 --> 00:05:19,944 You can take off the helmet, I think. 145 00:05:20,028 --> 00:05:22,989 CT has chosen to just don the salad bowl helmet. 146 00:05:23,114 --> 00:05:24,741 This is my good luck charm. 147 00:05:24,824 --> 00:05:26,159 It's fashion. Get over it. 148 00:05:26,242 --> 00:05:27,327 [twinkles] 149 00:05:27,410 --> 00:05:29,537 Make sure it looks like it looks in the bowl. 150 00:05:29,662 --> 00:05:31,664 [action music playing] 151 00:05:34,250 --> 00:05:35,710 There you go. Let's go, Blue. 152 00:05:35,835 --> 00:05:36,753 Come on. 153 00:05:36,836 --> 00:05:39,505 How we do it over here on the Red Team. 154 00:05:39,630 --> 00:05:42,383 Next, Deviled Egg Dash! 155 00:05:42,508 --> 00:05:44,844 ♪♪ 156 00:05:44,927 --> 00:05:46,512 -[Manila clucks] -[laughs] 157 00:05:46,596 --> 00:05:47,805 [Jeff] Let's go, Blue. Come on. 158 00:05:47,889 --> 00:05:49,307 You guys got four and a half minutes left. 159 00:05:49,390 --> 00:05:50,558 Go, go, go. Ah, come on. 160 00:05:50,683 --> 00:05:51,642 Hurry up. Put these on. 161 00:05:51,726 --> 00:05:52,685 Break, break, break, break, break. 162 00:05:52,769 --> 00:05:53,895 All right, Bev. Good job. 163 00:05:55,355 --> 00:05:58,691 All right, CT, go. One crack, one make the base. 164 00:05:58,775 --> 00:06:01,402 That's it, beautiful knife skills, Manila. 165 00:06:01,527 --> 00:06:03,112 Wait, my knife skills or just me in general? 166 00:06:03,196 --> 00:06:04,906 -Both. -That's what I like to hear. 167 00:06:05,031 --> 00:06:05,990 It's not open. 168 00:06:06,074 --> 00:06:08,368 A lot of shenanigans going on here. 169 00:06:08,493 --> 00:06:10,536 Ooh -- oh, it got in my eye. 170 00:06:10,661 --> 00:06:11,746 I've been hit. 171 00:06:11,871 --> 00:06:13,331 -Open the bag more. -[Jeff] Get it in there. 172 00:06:13,414 --> 00:06:14,374 Just get it in -- go. 173 00:06:14,499 --> 00:06:15,541 -Ooh. -Ah! 174 00:06:15,625 --> 00:06:17,585 We're going up against the Blue Team. 175 00:06:17,710 --> 00:06:18,753 [Beverly grunts] 176 00:06:18,878 --> 00:06:23,508 Looks and beauty are not part of their wheelhouse. 177 00:06:23,591 --> 00:06:25,927 Make it perfect. Make it perfect. 178 00:06:26,052 --> 00:06:27,470 -[Beverly groans] -That's it -- get it, girl. 179 00:06:27,553 --> 00:06:32,725 Five, four, three, two, one. You're done. 180 00:06:32,850 --> 00:06:34,394 All right, let's go have some bites. 181 00:06:34,519 --> 00:06:36,437 Wow, very intense right now. 182 00:06:37,480 --> 00:06:38,523 Great job, recruits. 183 00:06:38,606 --> 00:06:41,234 Let's see who put the best bites in Bite Club. 184 00:06:41,359 --> 00:06:43,277 Pasta salad, I mean, Presentation-wise, 185 00:06:43,403 --> 00:06:44,570 we crushed it. 186 00:06:44,654 --> 00:06:46,114 -[Tiffany] You did. -[Jeff] Way better ratio. 187 00:06:46,239 --> 00:06:48,408 [Tiffany] The mozzarella on top was the problem here. 188 00:06:48,491 --> 00:06:49,784 -[Jeff] Yeah. -Looking a little flat. 189 00:06:49,909 --> 00:06:53,496 -Our dish is on a diet. -Blue Team for the pasta salad. 190 00:06:53,579 --> 00:06:56,874 -Let's move to the Guac N' Box. -Blue Team guacamole. 191 00:06:56,957 --> 00:06:58,626 We got these nice, beautiful dices. 192 00:06:58,751 --> 00:07:01,629 -Not bad. -[Tiffany] But the pumpkin seeds are a little dark. 193 00:07:01,754 --> 00:07:02,922 Cheese a little chunky. 194 00:07:03,005 --> 00:07:05,091 Red Team did a better job with that part. 195 00:07:05,216 --> 00:07:07,301 Think we have to give that one to the Red Team. 196 00:07:07,427 --> 00:07:09,429 [Jeff] It all comes down to the deviled eggs. 197 00:07:09,512 --> 00:07:11,431 They both got paprika and chives on there. 198 00:07:11,514 --> 00:07:13,766 [Tiffany] Presentation-wise, the Blue Team looks 199 00:07:13,891 --> 00:07:15,184 a little rushed. 200 00:07:15,268 --> 00:07:16,436 I gotta give it to the Red Team. 201 00:07:16,561 --> 00:07:20,481 That means Red Team is the winner of Bite Club. 202 00:07:20,606 --> 00:07:21,858 Whoo-hoo! 203 00:07:21,941 --> 00:07:25,361 You get to choose which box you use for the cook-off. 204 00:07:25,445 --> 00:07:29,282 Box one is salmon. Box two is skirt steak. 205 00:07:29,365 --> 00:07:32,368 I feel much more confident with salmon 206 00:07:32,452 --> 00:07:34,287 than I do with skirt steak. 207 00:07:34,370 --> 00:07:36,080 We'll take box number one, Chef. 208 00:07:36,164 --> 00:07:38,082 We will go with box number one, please. 209 00:07:38,166 --> 00:07:39,292 [Tiffany] OK. 210 00:07:39,375 --> 00:07:42,128 So that means that Blue Team will have box two. 211 00:07:42,253 --> 00:07:43,337 OK. 212 00:07:43,463 --> 00:07:45,548 All right, recruits, you now have 30 minutes to make 213 00:07:45,631 --> 00:07:48,968 a composed dish using the ingredients in your boxes. 214 00:07:49,093 --> 00:07:51,220 Give us everything you got to make it to the finale. 215 00:07:51,304 --> 00:07:52,638 -Yes, Chef. -Time starts now. 216 00:07:52,763 --> 00:07:54,015 -Let's go! -[Tiffany] Go! 217 00:07:55,266 --> 00:07:56,726 -Whoo! -[Jeff] All right. 218 00:07:56,808 --> 00:07:57,894 This is it. 219 00:07:57,977 --> 00:07:59,604 -This is the last one, guys, -[Tiffany] Last one. 220 00:07:59,687 --> 00:08:00,897 Make it worth it. 221 00:08:00,980 --> 00:08:03,107 [Reza] I'm not trying to go home. 222 00:08:03,191 --> 00:08:05,151 That's a big, fat piece of fish. 223 00:08:05,234 --> 00:08:06,652 You hang out here. 224 00:08:06,736 --> 00:08:08,279 I came into this competition 225 00:08:08,362 --> 00:08:11,157 not really thinking much of my cooking skills. 226 00:08:11,282 --> 00:08:12,825 [tense chord plays] 227 00:08:12,950 --> 00:08:15,495 At first, the sauce tastes right, but then 228 00:08:15,620 --> 00:08:17,288 the spice hits me. 229 00:08:18,456 --> 00:08:20,166 Oh, no! Oh, no! Oh! 230 00:08:20,291 --> 00:08:23,127 Your hole has to be big enough for all the eggs. 231 00:08:23,211 --> 00:08:25,171 She's like a volcano with, like, a lava flow. 232 00:08:25,254 --> 00:08:26,464 [Tiffany] Wow, look at that crust. 233 00:08:26,547 --> 00:08:27,507 She's crusty. 234 00:08:27,632 --> 00:08:29,425 -[pan sizzles] -[boing] 235 00:08:29,509 --> 00:08:32,845 And now I am really, really invested in making 236 00:08:32,970 --> 00:08:34,429 amazing dishes. 237 00:08:34,514 --> 00:08:36,724 [Tiffany] Manila, put the skin side down. 238 00:08:36,849 --> 00:08:38,768 [Jeff] Oh, that's a win right there for the Red Team. 239 00:08:38,851 --> 00:08:39,936 [Tiffany] Manila, what are you making? 240 00:08:40,019 --> 00:08:42,063 I'm making salmon, of course. 241 00:08:42,188 --> 00:08:44,357 But I'm also gonna make it with some rice. 242 00:08:44,440 --> 00:08:48,069 I'm Asian-American, and I have grown up eating rice 243 00:08:48,194 --> 00:08:50,029 for every single meal. 244 00:08:50,112 --> 00:08:52,532 So I want to prove to myself and to Chef Tiffany 245 00:08:52,657 --> 00:08:54,033 that I can cook rice. 246 00:08:54,158 --> 00:08:56,160 Asian representation! 247 00:08:56,244 --> 00:08:57,370 Beverly, what are you making? 248 00:08:57,495 --> 00:08:59,121 I'm doing some sweet potato rounds, 249 00:08:59,205 --> 00:09:00,540 but I'm trying to do them in the cast iron. 250 00:09:00,623 --> 00:09:01,707 -[glass shatters] -[screams] 251 00:09:01,791 --> 00:09:04,585 For this challenge, I am making a sweet and spicy skirt 252 00:09:04,710 --> 00:09:07,964 steak with a chimichurri sauce, kale, sweet potatoes, 253 00:09:08,047 --> 00:09:09,549 and a tomato salad. 254 00:09:09,632 --> 00:09:13,511 I was the worst cook, and, hey guys, I'm still here. 255 00:09:13,594 --> 00:09:17,515 When I started in boot camp, I was named the worst dish. 256 00:09:17,598 --> 00:09:20,518 What is this? This is my vegetable special. 257 00:09:20,601 --> 00:09:23,896 -Is there any other flavor? -Is the chorizo? 258 00:09:24,021 --> 00:09:26,190 I have been pushing myself to the limit. 259 00:09:26,274 --> 00:09:27,233 [yells] 260 00:09:27,358 --> 00:09:29,694 Our sauce is exploding everywhere. 261 00:09:30,736 --> 00:09:32,780 -Oh, you [bleep] fish. -[groans] 262 00:09:32,905 --> 00:09:35,324 This is going to be the death of me. 263 00:09:35,408 --> 00:09:37,243 Whoo! 264 00:09:37,326 --> 00:09:38,494 That was fun. 265 00:09:38,578 --> 00:09:42,331 I know that CT is going to hit me with everything he's got, 266 00:09:42,415 --> 00:09:45,251 and this is gonna be a battle to the bitter end. 267 00:09:45,334 --> 00:09:49,839 -Reza, what are you making? -A crème fraîche dill sauce. 268 00:09:49,922 --> 00:09:54,510 I'm making a seared salmon with dill and caper sauce 269 00:09:54,594 --> 00:09:59,056 on a bed of fennel with a side of couscous salad 270 00:09:59,140 --> 00:10:00,474 and asparagus spears. 271 00:10:00,600 --> 00:10:04,395 I came into week one of boot camp the hot mess express. 272 00:10:04,478 --> 00:10:06,230 Is there plastic on this butter? 273 00:10:06,314 --> 00:10:08,274 My onions are sweating! 274 00:10:08,399 --> 00:10:09,734 [Tiffany] Is there anything with the onions? 275 00:10:09,817 --> 00:10:11,319 -Nutmeg. -Nutmeg? 276 00:10:11,444 --> 00:10:13,654 [Reza] Does anyone have any Prozac? 277 00:10:13,779 --> 00:10:15,698 -[gasps] -[bleep] 278 00:10:15,781 --> 00:10:20,286 Chef Tiffany has made me love cooking, and I'm good at it. 279 00:10:20,369 --> 00:10:21,329 Who knew? 280 00:10:21,454 --> 00:10:22,455 What you making over there, baby? 281 00:10:22,538 --> 00:10:24,248 I'm doing my couscous right now. 282 00:10:24,332 --> 00:10:25,791 Ooh, couscous. 283 00:10:25,875 --> 00:10:29,003 You know the Middle Eastern mofo gotta use that couscous. 284 00:10:29,128 --> 00:10:30,379 Manila, I love you. 285 00:10:30,463 --> 00:10:33,299 We've been Red for life up until this point, 286 00:10:33,382 --> 00:10:35,343 and now it's Reza for life, baby. 287 00:10:37,678 --> 00:10:39,138 CT, what are you making? 288 00:10:39,263 --> 00:10:40,806 I'm gonna be making a chimichurri sauce 289 00:10:40,931 --> 00:10:42,933 with a skirt steak, or my attempt on it. 290 00:10:43,017 --> 00:10:45,853 Blue cheese and honey sweet mashed potatoes. 291 00:10:45,978 --> 00:10:46,979 -OK. -[CT] And then I'm gonna make 292 00:10:47,104 --> 00:10:48,731 kale Caesar salad. 293 00:10:48,814 --> 00:10:50,650 I am also doing a chimichurri. 294 00:10:50,775 --> 00:10:52,151 You are also doing a chimichurri? 295 00:10:52,276 --> 00:10:53,694 I've always been doing a chimichurri. 296 00:10:53,819 --> 00:10:56,113 You swagga jagga. Hey, listen, don't be me. 297 00:10:56,197 --> 00:10:57,365 Be you, OK? 298 00:10:57,490 --> 00:11:00,117 It is a chimichurri battle for the ages here in boot camp. 299 00:11:00,201 --> 00:11:01,661 I'm very excited. 300 00:11:01,744 --> 00:11:04,664 [CT] If I'm gonna beat Bev, I have to bring my best dish forward. 301 00:11:04,789 --> 00:11:07,583 The first week I was here, I made a cement block of cheese 302 00:11:07,667 --> 00:11:10,169 and pasta with everything under the sun inside it. 303 00:11:10,294 --> 00:11:11,170 Oh, yeah. 304 00:11:11,295 --> 00:11:13,422 This looks like a college stoner's room. 305 00:11:13,506 --> 00:11:15,841 Forty pounds of shredded cheese, chips. 306 00:11:15,925 --> 00:11:17,968 Don't serve me undercooked dino nuggets. 307 00:11:18,052 --> 00:11:21,514 I do feel a lot more comfortable in the kitchen now. 308 00:11:21,639 --> 00:11:22,890 [Tiffany] Ten minutes, recruits. 309 00:11:23,015 --> 00:11:24,850 [action music playing] 310 00:11:24,975 --> 00:11:27,353 [Tiffany] When you really think about the food we were given 311 00:11:27,478 --> 00:11:30,272 on day one, it was rough. -Yeah. 312 00:11:30,356 --> 00:11:32,233 Where they started and where they are right now... 313 00:11:32,358 --> 00:11:34,110 -[Tiffany] Yeah. -[Jeff] ...is just night and day. 314 00:11:34,193 --> 00:11:36,696 -[Tiffany] 100%. -I mean, I don't think I've ever seen such a dramatic 315 00:11:36,779 --> 00:11:38,698 improvement here in boot camp. 316 00:11:38,781 --> 00:11:40,449 All right, 40 seconds left here. 317 00:11:40,533 --> 00:11:42,243 Some of these are burning. 318 00:11:42,368 --> 00:11:43,869 [Tiffany] Think about the plate. 319 00:11:43,953 --> 00:11:47,206 She seared it, but she put the salmon skin on the bottom. 320 00:11:47,331 --> 00:11:52,795 -[Jeff] Ten... -[both] Nine, eight, seven, six, 321 00:11:52,878 --> 00:11:56,340 five, four, three, 322 00:11:56,424 --> 00:11:58,884 two, one. -You're done. 323 00:11:59,009 --> 00:12:00,594 [Tiffany] Great job, both teams. 324 00:12:00,720 --> 00:12:02,555 -[CT] You did it. -I'm definitely nervous. 325 00:12:02,638 --> 00:12:04,181 Honestly, it can go either way. 326 00:12:04,265 --> 00:12:05,433 Best I can do. 327 00:12:05,558 --> 00:12:08,269 I hope my flavors carry me through this, 'cause right now 328 00:12:08,394 --> 00:12:09,395 my plate's looking messy. 329 00:12:10,646 --> 00:12:12,648 [Reza] It's all getting to me now. I'm nervous. 330 00:12:12,732 --> 00:12:16,026 I really want this more than I thought. 331 00:12:16,110 --> 00:12:19,655 These fierce blue contacts are fixed on you, Reza. 332 00:12:21,073 --> 00:12:22,992 All right, let's go taste these final dishes. 333 00:12:23,075 --> 00:12:24,076 Let's do it. 334 00:12:28,998 --> 00:12:30,332 My final two recruits, let's see how you both did. 335 00:12:30,416 --> 00:12:31,667 Reza, come on up. 336 00:12:31,792 --> 00:12:35,004 I made you a, "I swam upstream Persian salmon" 337 00:12:35,129 --> 00:12:39,550 and Israeli herbs couscous with a crème fraîche caper sauce. 338 00:12:39,675 --> 00:12:42,845 I wanted to do the most. I really did. 339 00:12:42,970 --> 00:12:45,264 [Tiffany] A lot of great texture going on. 340 00:12:45,347 --> 00:12:48,684 Salmon is a perfect cook, but the skin, I would have 341 00:12:48,768 --> 00:12:50,019 liked it more crispy. 342 00:12:50,144 --> 00:12:51,520 Asparagus needed a little more salt. 343 00:12:51,604 --> 00:12:53,856 Your yogurt sauce has so much flavor. 344 00:12:53,981 --> 00:12:55,649 It's really creamy, really bright. 345 00:12:55,733 --> 00:12:57,818 -Great flavors here. -Thank you, Chef. 346 00:12:57,902 --> 00:12:59,612 Manila, come on up. 347 00:12:59,695 --> 00:13:03,407 Bringing to the stage Miss Sam Manila, grilled asparagus 348 00:13:03,532 --> 00:13:05,242 and some garlic rice. -[Tiffany] OK. 349 00:13:05,367 --> 00:13:07,036 There's no salmonella in my Sam Manila. 350 00:13:07,161 --> 00:13:08,370 Thank you, thank you. 351 00:13:08,496 --> 00:13:10,206 OK, what did you put with your salmon? 352 00:13:10,289 --> 00:13:12,875 Ginger soy sauce with some capers. 353 00:13:12,958 --> 00:13:16,086 So you seared your salmon and you got it really crispy 354 00:13:16,212 --> 00:13:18,214 and then you turned it the other side. 355 00:13:18,297 --> 00:13:20,049 If we're gonna take the time to do the skin, 356 00:13:20,174 --> 00:13:21,550 you wanna show me the skin. 357 00:13:22,843 --> 00:13:25,012 Wow, that sauce is incredible. So good. 358 00:13:25,095 --> 00:13:27,389 The only one thing is your rice got a little al dente 359 00:13:27,515 --> 00:13:28,808 in the very center. 360 00:13:28,891 --> 00:13:33,229 Editor, edit that [bleep] about the rice being [bleep] up, out. 361 00:13:34,605 --> 00:13:36,774 The only one thing is your rice got a little. 362 00:13:36,899 --> 00:13:37,900 Perfect. 363 00:13:39,235 --> 00:13:41,195 Chef Tiffany loves my rice. 364 00:13:41,278 --> 00:13:43,906 I can't believe that I made perfect rice. 365 00:13:44,031 --> 00:13:46,826 Asparagus, properly blanched. Very, very delicious. 366 00:13:46,909 --> 00:13:48,369 Salamat. 367 00:13:48,452 --> 00:13:50,579 [Jeff] All right, recruits. Bev, you are up first. 368 00:13:50,704 --> 00:13:53,415 My skirt steak with the chimichurri, sautéed kale, 369 00:13:53,499 --> 00:13:55,417 sweet potatoes, and a side salad. 370 00:13:55,543 --> 00:13:57,127 Your steaks, you got a good char on there. 371 00:13:57,253 --> 00:13:58,879 You're cooked perfectly. Nice spice rub. 372 00:13:58,963 --> 00:14:01,006 And I love the freshness and the acid 373 00:14:01,090 --> 00:14:03,259 that the chimichurri brings. I'm digging the kale. 374 00:14:03,342 --> 00:14:05,386 I just wanted to try to do something different. 375 00:14:05,469 --> 00:14:08,597 Good instinct to kind of blanch it, but in the potatoes, 376 00:14:08,722 --> 00:14:11,016 the heat got the better of you. Otherwise, great job. 377 00:14:11,100 --> 00:14:13,352 -Thank you. -CT, come on down. 378 00:14:13,435 --> 00:14:16,438 I basically put myself on the plate, big and beefy. 379 00:14:16,564 --> 00:14:19,441 It's a chimichurri skirt steak with a blue cheese, 380 00:14:19,525 --> 00:14:23,779 honey, sweet potato mash, and spicy Caesar kale salad. 381 00:14:23,863 --> 00:14:27,074 This chimichurri sauce is just punchy and garlicky and acidic, 382 00:14:27,157 --> 00:14:29,118 but I wanted a harder char on the steak. 383 00:14:29,201 --> 00:14:32,121 But I love your kale Caesar. I love the creamy potatoes. 384 00:14:32,246 --> 00:14:34,123 -Everything's super flavorful. -Thank you, Chef. 385 00:14:34,206 --> 00:14:35,207 -Good job. -Thank you. 386 00:14:36,292 --> 00:14:38,252 Recruits, congratulations. 387 00:14:38,335 --> 00:14:40,004 You should all be very proud of yourselves. 388 00:14:40,129 --> 00:14:43,465 But as you know, only two of you can move on to the finale. 389 00:14:43,591 --> 00:14:46,760 And the recruit who will be moving on and representing me 390 00:14:46,844 --> 00:14:48,095 in the finale is... 391 00:14:48,178 --> 00:14:50,890 [suspenseful music playing] 392 00:14:50,973 --> 00:14:52,933 -...Beverly. -[CT] Good job. 393 00:14:53,017 --> 00:14:55,436 -You deserve it. -[Jeff] Sorry, CT 394 00:14:55,519 --> 00:14:57,563 That means you have been eliminated, 395 00:14:57,646 --> 00:14:58,898 but you're not going home empty-handed. 396 00:14:58,981 --> 00:15:01,984 You have won $2,500 for the charity of your choice. 397 00:15:02,109 --> 00:15:04,153 I represent caringformiami.org. 398 00:15:04,236 --> 00:15:07,364 We feed underserved communities in Miami. 399 00:15:07,489 --> 00:15:09,825 Sadly, I gotta ask for that apron back, 400 00:15:09,950 --> 00:15:11,994 or what's left of it. -[Jeff and Tiffany laugh] 401 00:15:12,077 --> 00:15:15,831 Alas, our adventure together has come to an end. 402 00:15:15,915 --> 00:15:16,957 Dude, anytime, man. 403 00:15:17,041 --> 00:15:19,376 I learned how to cook, and I can walk away 404 00:15:19,501 --> 00:15:20,836 with my head high. 405 00:15:20,961 --> 00:15:23,255 When I get home, first thing I'm gonna do, probably fire up 406 00:15:23,339 --> 00:15:25,132 those turkey clubs for me and my son. 407 00:15:25,215 --> 00:15:26,675 [CT laughs] 408 00:15:28,177 --> 00:15:30,596 All right, the recruit on the Red Team that will be 409 00:15:30,679 --> 00:15:31,847 moving forward is... 410 00:15:31,972 --> 00:15:33,974 [tense music playing] 411 00:15:35,476 --> 00:15:36,477 ...Reza. 412 00:15:39,813 --> 00:15:42,358 Manila, you have been extraordinary. 413 00:15:42,483 --> 00:15:46,362 You are gonna be taking $2,500 to the charity of your choice. 414 00:15:46,445 --> 00:15:47,655 Please tell us about it. 415 00:15:47,738 --> 00:15:50,366 So I've chosen the American Civil Liberties Union, 416 00:15:50,491 --> 00:15:55,371 the ACLU, because they have a Drag Defense Fund, which aims 417 00:15:55,454 --> 00:15:58,207 to look out for the LGBTQ community. 418 00:15:58,332 --> 00:16:00,626 I have to ask you for your apron back. 419 00:16:00,709 --> 00:16:03,796 I feel like I have come light-years 420 00:16:03,879 --> 00:16:06,340 from where I started in the kitchen. 421 00:16:06,423 --> 00:16:10,552 I am so proud of what I've learned, and I did it all 422 00:16:10,678 --> 00:16:12,805 looking fricking fabulous. 423 00:16:12,888 --> 00:16:14,515 -[twinkles] -Bye. 424 00:16:14,598 --> 00:16:15,933 ♪ Yeah ♪ 425 00:16:16,058 --> 00:16:18,644 All right, that means Reza, Beverly, you two just earned 426 00:16:18,727 --> 00:16:23,107 your spot in the finale of "Worst Cooks in America." 427 00:16:23,232 --> 00:16:25,234 -You ready to plan your menus? -Yeah. 428 00:16:25,359 --> 00:16:27,027 [Jeff] All right, beautiful. Beverly, come with me. 429 00:16:27,111 --> 00:16:28,946 All right, Reza, come on. 430 00:16:29,071 --> 00:16:31,573 I've planned a very special menu for you. 431 00:16:31,657 --> 00:16:33,951 I thought about what could represent you well. 432 00:16:34,076 --> 00:16:38,706 So your first course, we're going to do a sea bream tartare 433 00:16:38,789 --> 00:16:42,960 with a cilantro cucumber broth and a little 434 00:16:43,085 --> 00:16:44,503 Shirazi salad on the top. 435 00:16:44,586 --> 00:16:47,256 For the entrée, we're gonna do a red seafood curry 436 00:16:47,339 --> 00:16:48,549 and rice on the side. 437 00:16:48,632 --> 00:16:51,427 And then dessert, we're gonna do a strawberry rhubarb soup, 438 00:16:51,510 --> 00:16:52,720 mascarpone crème, and then we're gonna 439 00:16:52,803 --> 00:16:54,263 make a crumble. -Yes! 440 00:16:54,388 --> 00:16:57,766 Chef Tiffany wants this win just as bad as I do. 441 00:16:57,850 --> 00:17:00,269 She came guns blazing. 442 00:17:00,352 --> 00:17:02,938 -Beverly, are you ready? -I think so. 443 00:17:03,063 --> 00:17:07,192 I feel like I've created a very delicious, 444 00:17:07,276 --> 00:17:08,819 awe-inspiring... -[heavenly harmonizing] 445 00:17:08,944 --> 00:17:12,071 ...but pretty difficult-to-execute menu. 446 00:17:12,156 --> 00:17:13,949 For the first course, we're gonna do prawns 447 00:17:14,032 --> 00:17:17,953 al pastor with like a nice salsa verde, this charred pineapple, 448 00:17:18,078 --> 00:17:20,455 plus just little kind of ribbons of fried 449 00:17:20,580 --> 00:17:22,082 blue corn tortillas. 450 00:17:22,165 --> 00:17:23,834 For the main course, we're gonna do 451 00:17:23,959 --> 00:17:27,963 pastrami-crusted Wagyu beef with salt-and-vinegar chips, 452 00:17:28,047 --> 00:17:30,966 -[Beverly] Yep. -[Jeff] Red cabbage with a Gruyere 453 00:17:31,091 --> 00:17:32,468 espuma, which is a foam. 454 00:17:32,593 --> 00:17:34,178 For dessert, you go to an Italian place, 455 00:17:34,303 --> 00:17:35,429 you get like spumoni ice cream. 456 00:17:35,512 --> 00:17:36,764 We're gonna do that, but with crème brûlèe. 457 00:17:36,847 --> 00:17:38,057 You're using so many fancy words. 458 00:17:38,140 --> 00:17:40,309 -I have no idea what these are. -It's all very attainable. 459 00:17:40,434 --> 00:17:41,727 [Jeff] I'm confident in Beverly. 460 00:17:41,810 --> 00:17:46,023 She has the gumption to really execute these dishes. 461 00:17:46,148 --> 00:17:48,067 [Tiffany] We're gonna get our fish cut. 462 00:17:48,150 --> 00:17:51,195 So we need lemon zest, olive oil, and chile. 463 00:17:51,320 --> 00:17:54,656 We do want a little spice. I also want a little cilantro. 464 00:17:54,740 --> 00:17:56,533 -Shirazi time? -Mm-hmm. 465 00:17:56,658 --> 00:17:57,785 What is Shirazi? 466 00:17:57,868 --> 00:17:59,661 I've really been thinking about this menu and how can 467 00:17:59,745 --> 00:18:01,914 I incorporate a little bit of his culture 468 00:18:01,997 --> 00:18:03,540 into the dish as well. 469 00:18:03,665 --> 00:18:08,504 [Reza] Shirazi is a chopped cucumber, tomato, and onion salad. 470 00:18:08,587 --> 00:18:10,964 It's Persian. This gives me confidence. 471 00:18:11,048 --> 00:18:13,342 I know these flavor profiles. 472 00:18:13,425 --> 00:18:15,761 -Tastes like my childhood. -[Tiffany chuckles] 473 00:18:15,844 --> 00:18:17,930 Fish on the bottom. Now, Shirazi. 474 00:18:18,013 --> 00:18:21,433 And then when they get there, cilantro, cucumber, broth. 475 00:18:21,517 --> 00:18:24,520 Are you kidding me? What are you doing? 476 00:18:24,645 --> 00:18:26,313 [Tiffany laughs] 477 00:18:26,396 --> 00:18:27,397 [Tiffany] OK. 478 00:18:29,733 --> 00:18:30,943 Mmm. 479 00:18:31,026 --> 00:18:32,861 It tastes like a rich person's summer. 480 00:18:34,279 --> 00:18:36,198 You're gonna feel rich after you eat it. 481 00:18:36,281 --> 00:18:37,658 I feel like I want another crunch. 482 00:18:37,741 --> 00:18:38,700 Maybe we do crispy quinoa. 483 00:18:38,784 --> 00:18:39,827 You're gonna just put it on the top. 484 00:18:39,910 --> 00:18:42,162 -OK. -[Jeff] The marinade. Achiote paste. 485 00:18:42,246 --> 00:18:44,665 It's one of the main ingredients in all al pastor. 486 00:18:44,748 --> 00:18:46,041 Cleaning up these prawns. 487 00:18:46,166 --> 00:18:49,503 Never in a million years would I ever expect that I would be 488 00:18:49,586 --> 00:18:50,754 doing this right now. 489 00:18:50,879 --> 00:18:52,297 -Ooh, that's hot -- yeah. -That's hot -- OK. 490 00:18:52,381 --> 00:18:54,883 So let's start grilling these guys on that little 491 00:18:54,967 --> 00:18:57,052 yakitori grill. Do you grill at home at all? 492 00:18:57,136 --> 00:18:58,345 No. 493 00:18:58,428 --> 00:19:01,932 Here I am, nervous, but I cannot wait for the challenge. 494 00:19:02,057 --> 00:19:04,226 Now we're gonna slice like a pineapple. 495 00:19:04,351 --> 00:19:05,602 Let's do our dices. 496 00:19:05,727 --> 00:19:08,647 There is a lot of elements in this dish. 497 00:19:08,730 --> 00:19:09,940 We want these small dice, 498 00:19:10,065 --> 00:19:11,567 even a little thinner than that. 499 00:19:11,650 --> 00:19:14,987 [Beverly] There is pineapple, cucumber, salsa, 500 00:19:15,070 --> 00:19:16,947 and also a salsa verde. 501 00:19:17,072 --> 00:19:18,699 Now blend it up. 502 00:19:18,782 --> 00:19:19,783 It's a lot. 503 00:19:20,909 --> 00:19:21,827 Ooh, that's yum. 504 00:19:21,910 --> 00:19:23,954 -Spicy, right? -Yeah, it is -- whoo! 505 00:19:24,079 --> 00:19:25,372 [Jeff] All right, let's grab our plates. 506 00:19:25,455 --> 00:19:27,332 Tails down. A little salsa verde. 507 00:19:27,416 --> 00:19:28,417 Not too much, yeah? 508 00:19:28,542 --> 00:19:30,002 Yeah, 'cause it's got some spice. 509 00:19:30,085 --> 00:19:31,086 [Jeff] Let's try it. 510 00:19:32,504 --> 00:19:33,881 -Ooh. -Shrimp is good, right? 511 00:19:33,964 --> 00:19:34,965 -Prawns? -Mm-hmm, mm-hmm. 512 00:19:35,090 --> 00:19:37,259 -Let's make some curry. -[Reza] Whoo-hoo. 513 00:19:37,342 --> 00:19:40,220 I believe it's very important to pull from the techniques, 514 00:19:40,304 --> 00:19:42,556 some of the recipes that they've done, because then 515 00:19:42,639 --> 00:19:44,057 they just cook more confidently. 516 00:19:44,141 --> 00:19:45,267 I don't love the color here, 517 00:19:45,392 --> 00:19:47,394 so I am going to add a little tomato paste. 518 00:19:47,477 --> 00:19:49,897 So we're gonna cook this about halfway, and then we'll grill 519 00:19:49,980 --> 00:19:51,607 it on pickup. -[Reza] Copy that. 520 00:19:51,732 --> 00:19:54,526 Who doesn't love lobster? You feel rich. 521 00:19:54,610 --> 00:19:55,652 All right, let's get our bowls. 522 00:19:55,777 --> 00:19:58,780 Lobster, very center. Shrimp, the cockles. 523 00:19:58,864 --> 00:20:00,616 And then put my English peas. 524 00:20:00,741 --> 00:20:02,201 And then we're gonna ladle right on top. 525 00:20:02,284 --> 00:20:03,327 And now we taste. 526 00:20:05,495 --> 00:20:06,788 -Wow, I get the char. -Mmm. 527 00:20:06,914 --> 00:20:09,082 We do have to be careful because that spice is building. 528 00:20:09,166 --> 00:20:10,709 [Reza] Yeah, it is. 529 00:20:10,792 --> 00:20:11,877 [Tiffany] That's good. 530 00:20:11,960 --> 00:20:13,587 If that don't win, I'm gonna have to have a talk. 531 00:20:13,670 --> 00:20:16,465 Let's do our Wagyu seasoning. Coat it. 532 00:20:16,548 --> 00:20:18,592 Yes, all the sides. You know. 533 00:20:18,675 --> 00:20:20,344 I have taught you well. 534 00:20:20,469 --> 00:20:21,511 Here we go. We're cooking now. 535 00:20:21,637 --> 00:20:23,972 Ooh -- so is it bad that it's on fire? 536 00:20:24,097 --> 00:20:26,350 [Jeff] No, you can go like this. Blow on it. 537 00:20:26,475 --> 00:20:28,644 No, the fire is good. Throw our chips in. 538 00:20:28,769 --> 00:20:30,312 -[Beverly] OK. -Move them around a little bit 539 00:20:30,395 --> 00:20:31,647 so you know they're not all sticking. 540 00:20:31,730 --> 00:20:33,523 All right, then we'll move on to the base 541 00:20:33,649 --> 00:20:34,942 for our cheese foam. 542 00:20:35,025 --> 00:20:36,485 Anybody can make a cheese sauce. 543 00:20:36,568 --> 00:20:40,197 We're gonna do Gruyere foam, little NO2, shake 'em up, 544 00:20:40,322 --> 00:20:41,490 put the charges in there. 545 00:20:41,573 --> 00:20:42,532 [Beverly] So... 546 00:20:42,658 --> 00:20:44,576 -[Jeff] Bottoms? -[Beverly] Bottom goes. 547 00:20:44,660 --> 00:20:46,703 Obviously, you've never partied. [laughs] 548 00:20:46,828 --> 00:20:48,163 -How you doing? -Mnh-mnh. 549 00:20:48,288 --> 00:20:50,332 Now, hold it. Go ahead. 550 00:20:50,457 --> 00:20:51,917 Oh, [bleep] -- OK. 551 00:20:52,000 --> 00:20:53,335 [Jeff] That's all right. This is practice. 552 00:20:53,418 --> 00:20:55,420 My first foaming was quite messy as well. 553 00:20:55,504 --> 00:20:56,421 Once you get in a good rhythm... 554 00:20:56,505 --> 00:20:57,506 There you go. 555 00:20:57,589 --> 00:20:59,007 ...it's cheese foam. 556 00:20:59,132 --> 00:21:00,884 It's brilliant. It's molecular. 557 00:21:01,009 --> 00:21:03,011 Let's grab our plates. I'm gelling with Beverly. 558 00:21:03,136 --> 00:21:04,221 She's very confident. 559 00:21:04,346 --> 00:21:05,847 She's doing mighty fine, my recruit. 560 00:21:07,349 --> 00:21:09,101 Ooh -- mm. 561 00:21:09,184 --> 00:21:11,061 Tell me what you think. 562 00:21:11,186 --> 00:21:12,187 -Unbelievable. -Melt-in-your-mouth. 563 00:21:12,312 --> 00:21:14,564 It's decadent. Not bad for the first time. 564 00:21:14,690 --> 00:21:15,732 -No. -[Jeff cackles] 565 00:21:15,857 --> 00:21:18,277 -Are you familiar with rhubarb? -I've had it in pie. 566 00:21:18,360 --> 00:21:20,362 [Tiffany] But goes really well with strawberries. 567 00:21:20,445 --> 00:21:23,532 Try to get some really thin pieces of rhubarb. 568 00:21:23,615 --> 00:21:25,701 -Try to go thinner. -[Reza] A little heavy-handed. 569 00:21:25,784 --> 00:21:27,744 -Ooh. -Yep, that'll work. 570 00:21:27,869 --> 00:21:30,539 [Tiffany] All right, let's make our mascarpone cream mixture. 571 00:21:30,664 --> 00:21:33,166 You're gonna add some vanilla and a little bit 572 00:21:33,250 --> 00:21:35,085 of almond extract. 573 00:21:37,045 --> 00:21:38,755 Taste the almond? 574 00:21:38,880 --> 00:21:39,923 -Absolutely. -[Tiffany] You like it? 575 00:21:40,048 --> 00:21:41,341 -You want it sweeter? -[Reza] I love it -- no. 576 00:21:41,425 --> 00:21:42,592 OK, let's plate. 577 00:21:42,718 --> 00:21:45,053 Crumble on the bottom. The cream. 578 00:21:45,137 --> 00:21:46,972 Next, we're gonna do a little pink peppercorn. 579 00:21:47,055 --> 00:21:48,682 Kinda goes with that floral-ness. 580 00:21:48,765 --> 00:21:51,518 We have a little bit of our sauce on the bottom. 581 00:21:51,601 --> 00:21:53,895 Who eats desserts with pepper on them? 582 00:21:53,979 --> 00:21:55,731 Rich people. That's who. 583 00:21:58,650 --> 00:22:01,445 Where my money at? Oh, I didn't win yet? 584 00:22:01,570 --> 00:22:03,238 -[Jeff] This is for the ganache. -[Beverly] Yep. 585 00:22:03,322 --> 00:22:04,406 [Jeff] Just dark chocolate 586 00:22:04,489 --> 00:22:07,492 and cream for the pistachio cream custard. 587 00:22:07,576 --> 00:22:10,037 We're gonna, like, temper this so we don't scramble the eggs. 588 00:22:10,120 --> 00:22:12,456 Now we can carefully bring it to the oven. 589 00:22:12,581 --> 00:22:14,374 Let's set it for 30 minutes. 590 00:22:14,458 --> 00:22:16,418 Let's whip some cream. Dried strawberries. 591 00:22:16,543 --> 00:22:18,795 All right, we're gonna go for fairly stiff peaks. 592 00:22:18,920 --> 00:22:21,256 All right, let's brûlée. Sprinkle a nice, even sugar. 593 00:22:23,717 --> 00:22:25,761 Now comes quenelles, and you're just kinda 594 00:22:25,844 --> 00:22:26,887 scooping in there. 595 00:22:26,970 --> 00:22:29,639 A quenelle is, like, just perfect, shiny egg shape. 596 00:22:29,765 --> 00:22:30,932 -It's a little big. -Little big. 597 00:22:31,016 --> 00:22:31,975 [Beverly] It's a little big. 598 00:22:32,100 --> 00:22:33,226 It's an advanced move. 599 00:22:33,310 --> 00:22:34,311 Let's try it. 600 00:22:35,937 --> 00:22:37,773 It tastes exactly like spumoni. 601 00:22:37,856 --> 00:22:40,025 -It's crazy. -That was amazing. 602 00:22:40,108 --> 00:22:41,610 -Feeling good? -[Beverly] I am, actually. 603 00:22:41,735 --> 00:22:43,737 Hey, Bev, go help out Reza real quick. 604 00:22:43,820 --> 00:22:45,947 I think all that chunky pewter jewelry is getting in the way. 605 00:22:46,031 --> 00:22:48,033 He did not call my [bleep] pewter, did he? 606 00:22:48,116 --> 00:22:49,993 [Tiffany and Jeff cackle] 607 00:22:50,118 --> 00:22:51,787 -You're the best. -I can't wait. 608 00:22:51,870 --> 00:22:54,623 I'm so grateful to have you in my corner 609 00:22:54,706 --> 00:22:55,999 and my partner for this finale. 610 00:22:56,124 --> 00:23:00,670 I am just so excited to go have some fun, cook an amazing meal, 611 00:23:00,796 --> 00:23:03,465 and hopefully bring home the win. 612 00:23:03,548 --> 00:23:06,593 I'm gonna cook my heart off for you, Chef. 613 00:23:06,676 --> 00:23:08,678 -I know you are. -Thank you so much, Chef. 614 00:23:08,804 --> 00:23:10,097 I really appreciate you. 615 00:23:10,180 --> 00:23:13,892 Chef Tiffany is definitely ambitious. 616 00:23:13,975 --> 00:23:17,312 I feel a lot of pressure, but I'm gonna do her proud. 617 00:23:17,437 --> 00:23:18,480 -Oh. -Oh, my God. 618 00:23:18,563 --> 00:23:19,481 Let's do it. 619 00:23:19,606 --> 00:23:20,607 [both laugh] 620 00:23:25,904 --> 00:23:28,698 Today in the judges' chair, we have Viet Pham, 621 00:23:28,782 --> 00:23:30,909 an award-winning chef and restaurateur. 622 00:23:31,034 --> 00:23:35,580 Judy Joo -- cookbook author, and the chef behind Seoul Bird. 623 00:23:35,705 --> 00:23:36,998 And Justin Sutherland -- 624 00:23:37,082 --> 00:23:39,584 chef and Emmy Award-winning television host. 625 00:23:41,795 --> 00:23:43,797 [tense music playing] 626 00:23:47,217 --> 00:23:49,469 -Hey. -Welcome, judges. 627 00:23:49,594 --> 00:23:51,138 -Hello, hello. -Excited to be here. 628 00:23:51,263 --> 00:23:54,891 Our two top recruits are about to prepare you a three-course, 629 00:23:54,975 --> 00:23:56,726 restaurant-quality meal. 630 00:23:56,810 --> 00:23:58,395 This is gonna be a blind tasting. 631 00:23:58,478 --> 00:24:00,856 You'll be served meal X and meal Y. 632 00:24:00,939 --> 00:24:03,483 Please be totally honest with your critiques and treat 633 00:24:03,608 --> 00:24:04,943 this tasting like any other. 634 00:24:05,026 --> 00:24:08,155 The winning celebrity will also be awarded $25,000 635 00:24:08,280 --> 00:24:11,491 for the charity of their choice. So, the stakes are high. 636 00:24:11,616 --> 00:24:13,410 [Jeff] We look forward to hearing what you have to say. 637 00:24:13,493 --> 00:24:14,953 Enjoy, and we'll see you after the meal. 638 00:24:16,121 --> 00:24:18,623 ♪ Imma leave it all out there, yeah ♪ 639 00:24:18,707 --> 00:24:21,334 [Beverly] This competition has taught me a lot about being 640 00:24:21,460 --> 00:24:23,670 more capable than I give myself credit for. 641 00:24:23,795 --> 00:24:26,506 Reza, get ready, because I am bringing my A-game. 642 00:24:26,631 --> 00:24:28,258 ♪ I'm here to win ♪ 643 00:24:28,341 --> 00:24:31,928 [Reza] Going into the finale, I feel a lot of pressure. 644 00:24:32,012 --> 00:24:36,433 Do or die, it's on me, and I do not want or plan to lose. 645 00:24:38,894 --> 00:24:40,645 All right, Reza and Beverly. 646 00:24:40,770 --> 00:24:44,649 Today, Tiffany and I cannot touch or taste your dishes, 647 00:24:44,733 --> 00:24:47,027 but we will be at your side guiding you. 648 00:24:47,152 --> 00:24:48,403 -Yeah. -Maybe sometimes yelling 649 00:24:48,487 --> 00:24:50,864 at you, but all in the name of victory. 650 00:24:50,989 --> 00:24:52,157 [victorious trumpet plays] 651 00:24:52,240 --> 00:24:54,993 You have 90 minutes to prepare and serve your first course. 652 00:24:55,118 --> 00:24:58,246 -That time starts now. -[all cheer] 653 00:24:58,330 --> 00:25:00,165 [Jeff] Let's go, Bev. We know what to do. 654 00:25:00,248 --> 00:25:02,501 [Tiffany] Everything for your broth is right there -- yep. 655 00:25:02,584 --> 00:25:03,919 -Chocolate. -[Jeff] For the ganache. 656 00:25:04,002 --> 00:25:07,214 First, I've gotta get my dessert started, because that's 657 00:25:07,339 --> 00:25:08,840 how much work goes into it. 658 00:25:08,924 --> 00:25:09,925 [Jeff] All right, good. 659 00:25:11,176 --> 00:25:13,178 -[Reza] Two serranos, one Thai. -[Tiffany] Yeah. 660 00:25:13,261 --> 00:25:15,096 First up is the cucumber broth. 661 00:25:15,180 --> 00:25:19,184 I'm gonna blend that up, taste, and proceed accordingly. 662 00:25:19,309 --> 00:25:21,561 The kick is coming through the most intense. 663 00:25:21,686 --> 00:25:23,438 Too much. OK, so let's add a cucumber. 664 00:25:23,522 --> 00:25:27,150 I love a lot of spice, but the culinary experts may 665 00:25:27,234 --> 00:25:29,861 not appreciate that much heat. Amazing. 666 00:25:29,986 --> 00:25:31,321 -Feel good? -I feel good. 667 00:25:31,404 --> 00:25:32,697 -OK. -Light the grill. 668 00:25:32,781 --> 00:25:34,533 ♪ I'm on fire, are you feeling this heat? ♪ 669 00:25:34,616 --> 00:25:36,952 ♪ You stand too close, get burnt by me ♪ 670 00:25:37,035 --> 00:25:39,287 From my experience, you do not typically 671 00:25:39,371 --> 00:25:40,914 like fire in a kitchen. 672 00:25:41,039 --> 00:25:43,250 Fire! 673 00:25:43,375 --> 00:25:46,336 Summoning up the devil! 674 00:25:46,419 --> 00:25:48,213 We're playing with fire here, Tiff. 675 00:25:48,296 --> 00:25:50,715 Yes! Fill me up with spark! 676 00:25:50,840 --> 00:25:53,635 Blow torching some Japanese charcoal. 677 00:25:53,718 --> 00:25:55,929 Let it flame out. It really does set the mood. 678 00:25:56,054 --> 00:25:57,514 Go throw those on the grill right now. 679 00:25:57,597 --> 00:26:00,892 -Done-zo. -[Tiffany] Shirazi time! 680 00:26:00,976 --> 00:26:04,646 This is a Shirazi salad, but it's way elevated. 681 00:26:04,729 --> 00:26:08,608 It's like on the penthouse level of Shirazi salads. 682 00:26:08,733 --> 00:26:09,776 [elevator dings] 683 00:26:09,901 --> 00:26:12,070 -Fire. -[Jeff] All right, pastor. 684 00:26:12,153 --> 00:26:13,238 Let's go. 685 00:26:13,363 --> 00:26:16,241 I am definitely feeling the intensity of this cook. 686 00:26:16,324 --> 00:26:17,742 Some of these are a little stubborn. 687 00:26:17,867 --> 00:26:21,371 But I want to win this for Chef Jeff, and I wanna win 688 00:26:21,454 --> 00:26:22,747 this for my charity. 689 00:26:22,872 --> 00:26:25,000 -[Jeff] Great, done. -[Tiffany] OK, grab fish. 690 00:26:25,083 --> 00:26:27,294 Mmm. 691 00:26:27,419 --> 00:26:28,378 That's it. 692 00:26:28,461 --> 00:26:29,796 [crickets chirping] 693 00:26:29,921 --> 00:26:30,880 He hear me. 694 00:26:30,964 --> 00:26:32,007 He's just trying to act like he don't. 695 00:26:32,090 --> 00:26:33,466 -Yeah. -Yeah, Jeff. 696 00:26:33,592 --> 00:26:34,718 Awesome. 697 00:26:34,801 --> 00:26:37,429 [Jeff] Thirty minutes, recruits. Time is ticking. 698 00:26:37,512 --> 00:26:41,933 We gotta make our salsa. Power, strength, determination. 699 00:26:43,893 --> 00:26:45,937 -[Reza] You wanna hit the quinoa, you said? -[Tiffany] Yeah. 700 00:26:46,021 --> 00:26:47,522 [Reza] We're adding crispy quinoa 701 00:26:47,606 --> 00:26:49,816 because we needed more texture. 702 00:26:49,941 --> 00:26:51,776 [Tiffany] OK, great. Put yourself some here. 703 00:26:51,860 --> 00:26:54,112 But I'm nervous about it because we didn't even 704 00:26:54,237 --> 00:26:55,614 try this before. 705 00:26:55,697 --> 00:26:56,990 Yeah, just like that. 706 00:26:57,115 --> 00:26:59,618 You're just moving it around so it cannot stick. 707 00:26:59,701 --> 00:27:03,079 -[Tiffany] Less than 10 minutes, y'all. -[Jeff] Yeah, Bev. 708 00:27:03,163 --> 00:27:04,456 [Reza] I'm using molds. 709 00:27:04,581 --> 00:27:06,833 I'm putting Shirazi salad on top. 710 00:27:06,958 --> 00:27:08,501 It requires precision. 711 00:27:08,627 --> 00:27:10,879 Um, I don't like that one. Take it off. 712 00:27:10,962 --> 00:27:12,005 [Jeff] All right, minute and a half. 713 00:27:12,130 --> 00:27:13,798 -Don't [bleep] with it right now -- sorry. -OK. 714 00:27:13,882 --> 00:27:16,801 When Chef Jeff isn't making jokes, you know that it is, 715 00:27:16,926 --> 00:27:17,969 like, game time. 716 00:27:18,053 --> 00:27:19,012 Bev, you gotta move quick. 717 00:27:19,137 --> 00:27:20,138 [Beverly] Shoot. 718 00:27:20,221 --> 00:27:25,477 [Tiffany and Jeff] Five, four, three, two, one. 719 00:27:25,602 --> 00:27:27,854 Time's up. Good job. 720 00:27:27,979 --> 00:27:29,356 -All right. -[Reza] Yay! 721 00:27:29,481 --> 00:27:31,358 I'm feeling solid about this appetizer. 722 00:27:31,483 --> 00:27:32,567 It looks delicious. 723 00:27:32,651 --> 00:27:33,652 Whoo! 724 00:27:33,735 --> 00:27:36,196 -That's some pretty shrimp. -Whoo-hoo! 725 00:27:36,321 --> 00:27:37,656 They're so pretty. 726 00:27:37,739 --> 00:27:40,116 Look at all this. I did that. 727 00:27:42,160 --> 00:27:44,162 -[Tiffany laughs] -[silently praying] 728 00:27:46,081 --> 00:27:47,540 -All right. -[Judy] Wow. 729 00:27:47,666 --> 00:27:49,751 [Viet] Look at that -- nice. 730 00:27:49,834 --> 00:27:51,169 Some Michelin star dishes, right? 731 00:27:51,252 --> 00:27:52,295 [Judy] Yeah. 732 00:27:52,379 --> 00:27:54,756 So, guys, first, we're about to taste appetizer X. 733 00:27:54,839 --> 00:27:57,300 We have a sea bream tartare with a little Shirazi salad 734 00:27:57,384 --> 00:27:59,260 on top and some cucumber broth. 735 00:27:59,344 --> 00:28:00,845 I love the little table service 736 00:28:00,929 --> 00:28:04,808 with pouring, this bright, vibrant cucumber jus around it. 737 00:28:04,891 --> 00:28:07,310 I'm actually confused, because this is supposed to be 738 00:28:07,394 --> 00:28:09,187 "America's Worst Cook." This is beautiful. 739 00:28:09,312 --> 00:28:11,606 And can we admire the knife skills to chop all 740 00:28:11,690 --> 00:28:14,609 the fish uniformly, the tomatoes, the cucumber? 741 00:28:14,693 --> 00:28:16,861 And this person's also paying attention to texture, 742 00:28:16,986 --> 00:28:18,363 these little breadcrumbs on top. 743 00:28:18,446 --> 00:28:20,156 [Justin] I think I would've liked a little bit more of those. 744 00:28:20,240 --> 00:28:22,200 When I got into the top, that gave just a nice little 745 00:28:22,325 --> 00:28:23,827 crunch to cut through some of the softness. 746 00:28:23,910 --> 00:28:26,079 -Maybe some tortilla chips. -[Judy] Yeah! 747 00:28:26,204 --> 00:28:29,124 But it's got tang, it's got heat, bit of pickle. 748 00:28:29,207 --> 00:28:30,208 It's delicious. 749 00:28:30,333 --> 00:28:32,043 All right, guys, I think it's time to try dish Y. 750 00:28:32,127 --> 00:28:34,212 We have some grilled prawns al pastor 751 00:28:34,337 --> 00:28:37,048 with a pineapple, cucumber, and pomegranate relish, 752 00:28:37,173 --> 00:28:40,385 a citrus avocado purée, and, Viet, just for you, 753 00:28:40,468 --> 00:28:41,845 some blue corn chips. -[Viet chuckles] 754 00:28:41,928 --> 00:28:43,722 I love the char on these prawns. 755 00:28:43,805 --> 00:28:46,057 I'm loving the flavors of the al pastor, 756 00:28:46,182 --> 00:28:47,726 the smokiness, the spice. 757 00:28:47,809 --> 00:28:50,395 Things are just slightly under-seasoned. 758 00:28:50,478 --> 00:28:52,063 That shrimp is beautifully cooked. 759 00:28:52,188 --> 00:28:53,440 A salsa doing a purée, 760 00:28:53,565 --> 00:28:55,942 doing a barbecue shrimp, a bit of frying. 761 00:28:56,067 --> 00:28:58,570 I mean, they're really showing off a lot of technique here. 762 00:28:58,695 --> 00:29:00,780 Pretty amazing for "Worst Cooks of America." 763 00:29:00,905 --> 00:29:02,907 -I'm excited for the entrée. -Right? 764 00:29:02,991 --> 00:29:05,118 -[Viet] Yep. -Let's go! 765 00:29:05,243 --> 00:29:07,036 [Tiffany] Sixty minutes to serve your entrée. 766 00:29:07,120 --> 00:29:08,496 Let's get our curry broth going. 767 00:29:08,580 --> 00:29:10,081 I really wanna get rice on too, though. 768 00:29:10,206 --> 00:29:13,084 [Reza] This is my favorite part because I'm comfortable with it. 769 00:29:13,209 --> 00:29:14,753 -[Tiffany] Yeah, you've made curries now. -Yes. 770 00:29:14,836 --> 00:29:16,963 Like, curry is my thang-thang. 771 00:29:17,088 --> 00:29:19,340 -Get all that coconut milk. -[Reza] Lime leaves. 772 00:29:19,424 --> 00:29:20,759 -[Tiffany] Ginger. -[Reza] Ginger. 773 00:29:20,842 --> 00:29:22,093 -[Reza] Lemongrass. -[Tiffany] Perfect. 774 00:29:22,177 --> 00:29:24,471 And so I feel confident. Bring it. 775 00:29:24,596 --> 00:29:27,056 I want a little fish sauce and a little salt. 776 00:29:27,140 --> 00:29:28,558 -[Tiffany] OK -- OK. -[Jeff] Round two. 777 00:29:28,641 --> 00:29:29,976 This is when the fun begins. 778 00:29:30,101 --> 00:29:33,354 We need the cream, the gelatin, and the Gruyere. 779 00:29:33,438 --> 00:29:34,939 [Beverly] For my foam, I've gotta get 780 00:29:35,023 --> 00:29:37,567 my Gruyere and my heavy cream, melt it up. 781 00:29:37,650 --> 00:29:38,777 [Jeff] Turn it up a little bit just 782 00:29:38,902 --> 00:29:40,862 so we can get a good melt on there. 783 00:29:40,945 --> 00:29:45,450 And I need to get my pastrami rub, toasting, and fragrant. 784 00:29:45,575 --> 00:29:49,162 Yeah -- ha! The ol' taste and flip. 785 00:29:49,287 --> 00:29:50,747 Let's do it. Let's dance. 786 00:29:50,830 --> 00:29:51,956 Feeling it? Are you feeling it? 787 00:29:52,040 --> 00:29:53,082 I think that's delicious. 788 00:29:53,166 --> 00:29:55,585 Reza, our curry is getting way too thick. 789 00:29:55,668 --> 00:29:57,295 Oh, no. 790 00:29:57,420 --> 00:29:58,963 We need to add a little chicken stock. 791 00:29:59,047 --> 00:30:00,465 [Reza] The culinary experts have 792 00:30:00,590 --> 00:30:02,133 very, very high standards. 793 00:30:02,258 --> 00:30:05,678 They will know right away if something is off with my dish, 794 00:30:05,804 --> 00:30:09,140 and the consistency has to be perfect. 795 00:30:09,265 --> 00:30:10,892 Um, give me more. 796 00:30:10,975 --> 00:30:12,977 Oh, this curry is driving us crazy. 797 00:30:13,102 --> 00:30:14,979 It's just not performing the way I want it to. 798 00:30:15,104 --> 00:30:17,106 I wanna make sure he has time to get it right. 799 00:30:17,190 --> 00:30:18,316 Forty-two minutes. 800 00:30:18,441 --> 00:30:19,901 Ooh, it's gonna be a close one. 801 00:30:19,984 --> 00:30:24,447 God, please don't let my curry consistency take me down! 802 00:30:29,744 --> 00:30:30,870 That's a good consistency but give me more 803 00:30:30,954 --> 00:30:31,996 because it's still cooking. -[Reza] Because it's gonna 804 00:30:32,080 --> 00:30:33,581 reduce down. -Exactly -- yep. 805 00:30:33,665 --> 00:30:34,666 OK, cool. 806 00:30:34,749 --> 00:30:36,876 Let's get our pickling liquid going. 807 00:30:36,960 --> 00:30:39,212 There's so many elements on this plate. 808 00:30:39,295 --> 00:30:40,839 [Jeff] Grab your mandoline, and now we gotta 809 00:30:40,922 --> 00:30:41,881 do our cabbage. 810 00:30:41,965 --> 00:30:43,466 Yep, yep, yep, yep, yep, 811 00:30:43,591 --> 00:30:45,093 yep, yep. Good -- Done. 812 00:30:45,218 --> 00:30:46,261 -OK. -Move it on. 813 00:30:46,344 --> 00:30:48,847 I really wanted some more color on the plate, 814 00:30:48,930 --> 00:30:52,141 so we shifted from regular potato chips to adding 815 00:30:52,267 --> 00:30:54,519 sweet potato chips and actually beet chips. 816 00:30:54,602 --> 00:30:58,106 That means a lot more work and a lot more on the mandoline. 817 00:30:58,189 --> 00:31:01,526 I didn't realize how much of a workout this is. 818 00:31:01,609 --> 00:31:05,280 It is. They say next to ultramarathons 819 00:31:05,405 --> 00:31:09,158 and soccer, this is the hardest thing to do, is mandolining. 820 00:31:09,284 --> 00:31:11,369 Chef, you make stuff up as you go along? 821 00:31:11,452 --> 00:31:13,454 No, no, no. That's a fact, bro. 822 00:31:13,580 --> 00:31:14,622 Google it. 823 00:31:14,706 --> 00:31:16,499 Another fact that you might like to hear, I did some 824 00:31:16,624 --> 00:31:17,709 research on the judges. 825 00:31:17,792 --> 00:31:19,294 They love the entrails of shrimp, so you should 826 00:31:19,419 --> 00:31:20,753 leave them in. -[Reza] Yeah? 827 00:31:20,837 --> 00:31:23,464 Very important to do a little psychological warfare. 828 00:31:23,548 --> 00:31:24,799 -Wow! -Mind games. 829 00:31:24,924 --> 00:31:27,969 Only for your mind, Chef. Let's do our English peas. 830 00:31:28,094 --> 00:31:29,137 [Reza] We're blanching them. 831 00:31:29,262 --> 00:31:31,306 [Tiffany] All right, it's game time -- 31 minutes. 832 00:31:31,389 --> 00:31:33,474 Next up, I'm grilling the lobster. 833 00:31:33,558 --> 00:31:35,143 [Tiffany] Lobster off on a sheet tray. 834 00:31:35,226 --> 00:31:38,187 Careful, I don't want it -- push this, please. 835 00:31:38,313 --> 00:31:40,398 [laughs] 836 00:31:41,608 --> 00:31:43,401 You're killing me -- all right. Let it go, let it go. 837 00:31:43,484 --> 00:31:44,694 [Jeff] We gotta do our chips. 838 00:31:44,819 --> 00:31:46,487 These -- grab a colander. 839 00:31:46,571 --> 00:31:49,032 That guy -- sorry. I can't help. 840 00:31:49,157 --> 00:31:51,451 It's like wearing a meat suit in a tiger cage, 841 00:31:51,534 --> 00:31:53,953 and telling the tiger, "Don't eat the meat suit" -- crazy. 842 00:31:54,037 --> 00:31:55,663 [Beverly] They look like seashells. 843 00:31:55,788 --> 00:31:57,373 Isn't that cute? Put them on here first. 844 00:31:57,498 --> 00:31:59,542 Spread the love. Check your grill. 845 00:31:59,667 --> 00:32:00,835 Make sure it's hot -- ouch! 846 00:32:00,919 --> 00:32:02,128 -It's hot. -[Jeff] Good. 847 00:32:02,211 --> 00:32:05,089 I am feeling intimidated by this entrée. 848 00:32:05,173 --> 00:32:08,468 I mean, Wagyu is fancy. 849 00:32:08,551 --> 00:32:10,303 -Jeez. -[Jeff] It's fine. 850 00:32:10,386 --> 00:32:12,639 [Beverly] But I do love this grill. 851 00:32:12,722 --> 00:32:14,474 I'm gonna need a torch at home. 852 00:32:14,557 --> 00:32:15,642 Keep it away from my son. 853 00:32:15,725 --> 00:32:16,684 That's exactly what we wanted. 854 00:32:16,809 --> 00:32:17,810 Go! Get it off. 855 00:32:20,229 --> 00:32:21,230 [Reza] Check the rice. 856 00:32:23,107 --> 00:32:24,359 -Perfect! -[Tiffany] OK. 857 00:32:24,484 --> 00:32:26,986 -All right, let's get our plate. -All right, we got six minutes. 858 00:32:27,070 --> 00:32:29,322 -Shingle these two first, OK? -Shingle which piece? 859 00:32:29,405 --> 00:32:30,365 Turn it. Turn this. Turn this. 860 00:32:30,490 --> 00:32:31,449 -Listen. -[Beverly] This? 861 00:32:31,532 --> 00:32:32,617 [Jeff] Turn -- no. 862 00:32:32,700 --> 00:32:33,701 Rotate it -- yeah. 863 00:32:33,785 --> 00:32:35,828 It's getting pretty intense here in boot camp. 864 00:32:35,912 --> 00:32:37,163 Get that on the plate, now! 865 00:32:37,246 --> 00:32:38,998 [Beverly] It is very clear that I have a lot to do 866 00:32:39,082 --> 00:32:40,249 and not a lot of time to do it. 867 00:32:40,375 --> 00:32:41,250 Oh, foam. 868 00:32:41,376 --> 00:32:42,335 -[Jeff] Grab it! -[Beverly] Foam! 869 00:32:42,418 --> 00:32:43,378 [Jeff] You got literally a minute. 870 00:32:43,461 --> 00:32:45,505 -Shake it! -[Beverly groans] 871 00:32:45,588 --> 00:32:46,631 Go veggie right on top. 872 00:32:46,714 --> 00:32:48,549 Give me a little sprinkle. Let it fall how it may. 873 00:32:48,633 --> 00:32:55,473 Five, four, three, two, one. Hands up! 874 00:32:56,808 --> 00:32:58,017 Whoo! 875 00:32:58,101 --> 00:32:59,727 I feel like I was back in. 876 00:32:59,811 --> 00:33:01,771 It's delicious. I'm good to go. 877 00:33:01,896 --> 00:33:04,065 How do you feel? You got it done. 878 00:33:04,190 --> 00:33:05,566 -OK. -It's gonna eat so good. 879 00:33:05,650 --> 00:33:06,901 [Beverly] It may not look perfect, 880 00:33:06,985 --> 00:33:10,738 but it is a flavor party on that plate. 881 00:33:11,948 --> 00:33:13,574 [Viet] Let's move on to the entrée course. 882 00:33:13,658 --> 00:33:14,826 Entrée Y. 883 00:33:14,909 --> 00:33:18,579 We have pastrami Wagyu with a Gruyere foam. 884 00:33:18,663 --> 00:33:21,499 Pickled red cabbage with salt and vinegar chips. 885 00:33:21,582 --> 00:33:22,583 [Judy] Feels a bit rushed. 886 00:33:22,709 --> 00:33:25,044 Maybe a little Jackson Pollock in there. 887 00:33:25,128 --> 00:33:27,130 But Wagyu is cooked perfectly. 888 00:33:27,255 --> 00:33:29,757 Great sear, you know, nice and pink in the center. 889 00:33:29,841 --> 00:33:31,676 -[Justin] Really rich and fatty. -[Judy] Very nice. 890 00:33:31,759 --> 00:33:33,553 What do you guys think of that cheese foam? 891 00:33:33,636 --> 00:33:35,346 [Judy] It is light and airy, 892 00:33:35,430 --> 00:33:36,806 and it tastes really, really nice. 893 00:33:36,931 --> 00:33:39,392 Love the small, nice chiffonade of the cabbage. 894 00:33:39,475 --> 00:33:42,937 Let's move on to dish X. We have a seafood curry. 895 00:33:43,021 --> 00:33:44,439 There's lobster, shrimp, 896 00:33:44,564 --> 00:33:47,442 and clams, and a fragrant red curry sauce. 897 00:33:47,567 --> 00:33:49,402 It's very, very, very inviting. 898 00:33:49,485 --> 00:33:51,195 [Justin] Love the way that they treated these vegetables. 899 00:33:51,279 --> 00:33:53,114 They're crunchy. They've got sweetness. 900 00:33:53,197 --> 00:33:55,116 This lobster is expertly cooked. 901 00:33:55,241 --> 00:33:57,326 -Perfectly cooked. -[Justin] That is a really well 902 00:33:57,452 --> 00:33:58,619 developed curry broth. 903 00:33:58,745 --> 00:34:00,747 -It's balanced. -So tasty. 904 00:34:00,830 --> 00:34:03,249 You know, as I mix this dish around, I see a lot 905 00:34:03,332 --> 00:34:05,626 of orange-reds, like, very monotoned. 906 00:34:05,752 --> 00:34:08,129 I wish that there was, like, maybe some other colors. 907 00:34:08,212 --> 00:34:10,797 -Maybe some other vegetables? -[Viet] Yeah. 908 00:34:10,922 --> 00:34:12,507 [Tiffany] You have 30 minutes to serve your dessert. 909 00:34:12,632 --> 00:34:13,592 Let's go! 910 00:34:13,676 --> 00:34:14,635 Crumble -- let's do crumble first. 911 00:34:14,761 --> 00:34:16,262 I don't know what the other team is doing 912 00:34:16,344 --> 00:34:18,973 for their dessert, but we've got deliciousness. 913 00:34:19,098 --> 00:34:21,141 -Chef, 375 or 4? -[Tiffany] 375. 914 00:34:21,225 --> 00:34:24,437 Trust and believe, I wanna win just as bad as Reza. 915 00:34:24,520 --> 00:34:28,065 And strawberry and rhubarb is a dynamic duo. 916 00:34:28,149 --> 00:34:29,984 It's classic. It's timeless. 917 00:34:30,109 --> 00:34:31,152 It's just great. 918 00:34:31,277 --> 00:34:32,987 More strawberry than rhubarb. 919 00:34:33,071 --> 00:34:35,406 I need to get that on the stove to give it enough 920 00:34:35,489 --> 00:34:37,824 time to soften up. -[Tiffany] Mm-hmm. 921 00:34:37,909 --> 00:34:40,828 -Wonderful. -All right, grab our ramekins. 922 00:34:40,953 --> 00:34:43,539 My crème brûlées have been setting in the fridge, so I am 923 00:34:43,664 --> 00:34:45,458 ready to get them out. 924 00:34:45,541 --> 00:34:48,002 [Jeff] Now we can get our fancy torch. 925 00:34:48,127 --> 00:34:49,170 We got 15 minutes. 926 00:34:49,253 --> 00:34:51,089 All right, more bubbles, like more bubbles. 927 00:34:51,172 --> 00:34:53,800 Up, up, up, up. Yeah, yeah, yeah, yeah. 928 00:34:53,882 --> 00:34:55,467 That one was perfect. 929 00:34:55,551 --> 00:34:57,637 [Tiffany] Let's get strawberries cut, and then we'll do cream. 930 00:34:57,720 --> 00:35:00,932 Seven weeks ago, if you told me to macerate strawberries, 931 00:35:01,015 --> 00:35:02,475 I would have told you to get out of here. 932 00:35:02,558 --> 00:35:04,060 [Tiffany] OK, cool. 933 00:35:04,185 --> 00:35:05,853 Done -- strainer. 934 00:35:05,937 --> 00:35:07,313 We gotta get that cream mixture. 935 00:35:07,396 --> 00:35:10,399 I'm afraid of the whipped mascarpone. 936 00:35:10,525 --> 00:35:12,443 -Still has chunks in there. -I know. 937 00:35:12,527 --> 00:35:16,155 I need to make sure that I don't overwhip because I'm not 938 00:35:16,239 --> 00:35:17,865 gonna have time to redo it. 939 00:35:17,949 --> 00:35:19,534 -More cream? -No, no. 940 00:35:19,659 --> 00:35:21,869 Just let it do its thing for a second. 941 00:35:21,994 --> 00:35:23,162 Go slow. 942 00:35:24,580 --> 00:35:25,873 -No, more. -More? 943 00:35:25,957 --> 00:35:28,376 For my strawberry whip, I need to blend up 944 00:35:28,501 --> 00:35:30,336 my freeze-dried strawberries. 945 00:35:30,419 --> 00:35:32,380 Pull back -- stop. Take it out. 946 00:35:32,463 --> 00:35:34,048 The whipped cream is looking whippy. 947 00:35:34,173 --> 00:35:35,383 [Jeff] Let's try this. 948 00:35:35,466 --> 00:35:37,009 It's actually like a mild sweetness. 949 00:35:37,093 --> 00:35:40,763 -Beautiful. -We gotta do our rhubarb. 950 00:35:40,888 --> 00:35:42,390 -Slivers. -Yes, we gotta do that. 951 00:35:42,515 --> 00:35:45,268 I'm gonna execute with my mantra. 952 00:35:45,393 --> 00:35:48,062 "Reza, you are the most light-handed human being 953 00:35:48,187 --> 00:35:50,898 "on planet Earth. You were never heavy-handed. 954 00:35:51,023 --> 00:35:53,192 You're known as a light-handed human." 955 00:35:53,276 --> 00:35:55,903 People call me light-handed Reza. 956 00:35:55,987 --> 00:35:57,029 [Tiffany] Five minutes. 957 00:35:57,113 --> 00:35:59,365 All right, let's make as many quenelles as we can. 958 00:35:59,448 --> 00:36:01,784 Quenelling is incredibly hard. 959 00:36:01,909 --> 00:36:03,494 No, I don't know why you're twirling it. 960 00:36:03,578 --> 00:36:05,705 -Bring it back. Stop putting more on there. -OK. 961 00:36:05,788 --> 00:36:07,999 This last plating is critical. 962 00:36:08,082 --> 00:36:10,418 Turn it unto itself by scraping against the bowl. 963 00:36:10,543 --> 00:36:12,587 -This way. -Sure, that works. 964 00:36:12,712 --> 00:36:13,713 You know what they say. 965 00:36:13,796 --> 00:36:16,340 For every 400 quenelles, there's four good ones. 966 00:36:17,550 --> 00:36:19,594 Perfect -- go. Put it on there! 967 00:36:19,677 --> 00:36:23,931 Five, four, three, two, one. 968 00:36:24,015 --> 00:36:25,308 You're done. 969 00:36:28,311 --> 00:36:29,604 [Beverly] I pushed myself. 970 00:36:29,687 --> 00:36:32,857 I challenged myself, and I'm really proud 971 00:36:32,940 --> 00:36:34,233 of what I've accomplished here. 972 00:36:34,317 --> 00:36:37,278 This is very stressful, but once it goes out, 973 00:36:37,361 --> 00:36:38,613 it's out of my hands. 974 00:36:38,738 --> 00:36:41,574 It's anyone's competition at this point. 975 00:36:41,657 --> 00:36:42,825 Oh! [laughs] 976 00:36:46,704 --> 00:36:48,080 All right, let's do desserts. Dessert X. 977 00:36:48,206 --> 00:36:51,542 We have a chilled strawberry rhubarb soup with mascarpone 978 00:36:51,626 --> 00:36:52,919 and pink peppercorns. 979 00:36:53,044 --> 00:36:54,670 The fragrance coming off of this, 980 00:36:54,754 --> 00:36:57,340 you smell the strawberries, you smell that mint, 981 00:36:57,423 --> 00:36:59,634 and that little twist of rhubarb on top, 982 00:36:59,717 --> 00:37:01,052 so charming and playful. 983 00:37:01,177 --> 00:37:03,095 -Strawberry Fields, man. -Yeah. 984 00:37:03,221 --> 00:37:05,264 This is just pure essence of strawberry. 985 00:37:05,389 --> 00:37:06,349 It's actually really, really nice. 986 00:37:06,432 --> 00:37:08,226 And it's not overwhelmingly sweet. 987 00:37:08,309 --> 00:37:10,102 -There's balance here. -Wow. 988 00:37:10,228 --> 00:37:12,396 -[Judy] It is really, really nice. -I was not expecting that. 989 00:37:12,521 --> 00:37:15,566 I have one criticism. My cream's over-whipped. 990 00:37:15,650 --> 00:37:17,485 Let's move on to Dessert Y. 991 00:37:17,568 --> 00:37:20,947 We have a spumoni crème brûlée with a ganache bottom, 992 00:37:21,072 --> 00:37:23,741 pistachio custard, and strawberry whip. 993 00:37:23,866 --> 00:37:24,867 I don't think that the brûlée 994 00:37:24,951 --> 00:37:27,578 on the top is quite successful. It's not crunchy. 995 00:37:27,662 --> 00:37:30,414 But, like, the crème brûlée itself is very silky, 996 00:37:30,539 --> 00:37:32,250 so it's executed really beautifully. 997 00:37:32,375 --> 00:37:34,710 This pistachio cream is absolutely spot-on. 998 00:37:34,794 --> 00:37:37,213 Pistachio flavor really comes through strongly. 999 00:37:37,296 --> 00:37:39,340 But I'd like to see a fruit component or something 1000 00:37:39,423 --> 00:37:41,092 with some acidity or some brightness. 1001 00:37:42,218 --> 00:37:44,387 So we had two very different menus here. 1002 00:37:44,470 --> 00:37:46,555 There was a level of professionalism that I was 1003 00:37:46,639 --> 00:37:49,600 seeing through all those dishes that you wouldn't normally see 1004 00:37:49,684 --> 00:37:51,018 in America's worst cooks. 1005 00:37:51,102 --> 00:37:53,187 Very tough decision, but I think I know which one 1006 00:37:53,271 --> 00:37:55,773 of the meals I'll order again. Do you? 1007 00:37:55,898 --> 00:37:57,066 -Absolutely. -For sure. 1008 00:37:58,276 --> 00:38:00,278 [soft, suspenseful music playing] 1009 00:38:02,989 --> 00:38:05,366 All right, judges, I hope you enjoyed your meals. 1010 00:38:05,449 --> 00:38:07,952 I think it's time that you have met the two celebrities 1011 00:38:08,035 --> 00:38:09,287 that cooked for you today. 1012 00:38:09,412 --> 00:38:11,706 This is Reza, who prepared Meal X. 1013 00:38:11,789 --> 00:38:14,125 This is Beverly, she made Dish Y. 1014 00:38:14,250 --> 00:38:16,752 I think it's incredible that the two of you were once 1015 00:38:16,836 --> 00:38:19,463 considered the worst cooks in America. 1016 00:38:19,547 --> 00:38:23,134 I can confidently say that that is no longer true. 1017 00:38:23,217 --> 00:38:25,636 All right, so let's start with the appetizer course. 1018 00:38:25,761 --> 00:38:26,637 Appetizer X. 1019 00:38:26,762 --> 00:38:28,973 That beautiful sea bream tartare 1020 00:38:29,056 --> 00:38:30,141 with that cucumber consomme. 1021 00:38:30,224 --> 00:38:33,185 The acidity, the flavor of that was incredible. 1022 00:38:33,311 --> 00:38:35,062 So much technique that went into it. 1023 00:38:35,146 --> 00:38:36,147 It was full of nuance. 1024 00:38:36,230 --> 00:38:37,690 The way that you cut the vegetables 1025 00:38:37,815 --> 00:38:39,108 is really highly skilled. 1026 00:38:39,191 --> 00:38:43,070 However, I felt like there was a little bit of lack of texture. 1027 00:38:43,154 --> 00:38:45,406 But overall, the dish was amazing. 1028 00:38:45,489 --> 00:38:47,783 -Thank you, Chef. -[Justin] Appetizer Y. 1029 00:38:47,867 --> 00:38:51,495 Those grilled prawns al pastor with that beautiful salsa 1030 00:38:51,620 --> 00:38:52,872 and that avocado purée. 1031 00:38:52,997 --> 00:38:55,124 I really love the flavors of your dish. 1032 00:38:55,207 --> 00:38:57,335 The acidity of that salsa with the pineapple 1033 00:38:57,418 --> 00:38:59,253 and the pomegranate was wonderful. 1034 00:38:59,337 --> 00:39:00,338 But we missed salt. 1035 00:39:01,756 --> 00:39:03,966 Let's move on to the entrée course. 1036 00:39:04,050 --> 00:39:07,303 Entrée X, the seafood curry. There was texture. 1037 00:39:07,386 --> 00:39:09,680 There was flavors that literally danced 1038 00:39:09,764 --> 00:39:12,892 on our tongues. It was incredibly balanced. 1039 00:39:13,017 --> 00:39:14,060 Great job. 1040 00:39:14,185 --> 00:39:16,562 However, I felt like there was a little bit of lack 1041 00:39:16,687 --> 00:39:18,564 of vegetables and texture. 1042 00:39:18,689 --> 00:39:21,734 Dish Y, the Wagyu pastrami with the cheese foam. 1043 00:39:21,859 --> 00:39:23,694 We loved the idea and the vision. 1044 00:39:23,778 --> 00:39:25,946 The dish was wonderfully executed. 1045 00:39:26,030 --> 00:39:27,406 It was fatty, it was rich. 1046 00:39:27,531 --> 00:39:29,367 There was some acidity that balanced it out. 1047 00:39:29,492 --> 00:39:31,035 There were so many different textures. 1048 00:39:31,118 --> 00:39:33,829 However, it lacked a little bit of a cohesiveness that really 1049 00:39:33,913 --> 00:39:35,623 brought the dish together. 1050 00:39:35,706 --> 00:39:37,917 Let's move on to the dessert course. 1051 00:39:38,042 --> 00:39:40,169 Dessert X, the chilled strawberry 1052 00:39:40,252 --> 00:39:43,130 rhubarb soup. It was absolutely incredible. 1053 00:39:43,214 --> 00:39:44,757 Extremely well-executed. 1054 00:39:44,882 --> 00:39:47,510 There was thoughtfulness that was put into your dish. 1055 00:39:47,593 --> 00:39:50,388 Your cream was a little bit over-whipped, but otherwise 1056 00:39:50,471 --> 00:39:52,556 it was a gorgeous dish. 1057 00:39:52,681 --> 00:39:55,976 Dessert Y, the spumoni crème brûlée with a dark, 1058 00:39:56,060 --> 00:39:59,188 bitter chocolate ganache and the strawberry whip on top. 1059 00:39:59,271 --> 00:40:01,399 The dish was executed really beautifully. 1060 00:40:01,524 --> 00:40:03,484 I caught myself thinking, there's no way 1061 00:40:03,567 --> 00:40:04,902 this is a worst cook. 1062 00:40:04,985 --> 00:40:08,614 The crème brûlée was velvety, silky, perfectly cooked. 1063 00:40:08,739 --> 00:40:10,616 The brûlée wasn't quite there. 1064 00:40:10,741 --> 00:40:13,202 We missed that little bit of crack of the caramelization 1065 00:40:13,285 --> 00:40:14,286 on the top. 1066 00:40:15,704 --> 00:40:20,126 This was a very tough decision for us to make. 1067 00:40:20,251 --> 00:40:23,254 Unfortunately, there can only be one winner. 1068 00:40:24,880 --> 00:40:25,798 And the winner is... 1069 00:40:25,923 --> 00:40:27,925 [soft, suspenseful music playing] 1070 00:40:30,136 --> 00:40:31,262 ...Reza. 1071 00:40:31,387 --> 00:40:33,264 [Tiffany squeals] 1072 00:40:33,347 --> 00:40:34,765 -[Beverly] Good job, Rez. -What? 1073 00:40:34,890 --> 00:40:37,935 Oh, my God. 1074 00:40:38,060 --> 00:40:40,146 I did it? I won? 1075 00:40:40,271 --> 00:40:42,273 I won the competition. 1076 00:40:42,356 --> 00:40:45,568 All right, Reza, not only did you win the competition, 1077 00:40:45,651 --> 00:40:49,947 yes, but you are taking home 1078 00:40:50,030 --> 00:40:51,657 $25,000 for the charity... -Oh, my God. 1079 00:40:51,782 --> 00:40:52,783 ...of your choice. 1080 00:40:52,867 --> 00:40:54,118 Tell us who you're representing. 1081 00:40:54,243 --> 00:40:57,580 The City of Hope, which is a cancer hospital 1082 00:40:57,663 --> 00:41:01,542 and research center, and they believe that every human 1083 00:41:01,625 --> 00:41:04,462 deserves really impeccable healthcare. 1084 00:41:04,587 --> 00:41:08,174 I have a lot of people in my life that have been impacted 1085 00:41:08,299 --> 00:41:13,053 by cancer, so I'm so grateful that City of Hope gets 1086 00:41:13,137 --> 00:41:14,805 to receive this $25,000 1087 00:41:14,889 --> 00:41:17,349 and continue the great work that they do. 1088 00:41:17,475 --> 00:41:18,684 Good stuff. 1089 00:41:18,809 --> 00:41:21,061 -Hats off to both of y'all. -[both] Thank you. 1090 00:41:21,145 --> 00:41:23,522 I am walking out of here with my head held high. 1091 00:41:23,647 --> 00:41:25,816 I have learned so much. 1092 00:41:25,941 --> 00:41:29,236 I'm excited to make my family incredible meals and share 1093 00:41:29,320 --> 00:41:31,489 this love of cooking with them. 1094 00:41:31,572 --> 00:41:34,492 You also, Beverly, are not going home empty-handed. 1095 00:41:34,575 --> 00:41:38,329 You are taking home $2,500 for the charity of your choice. 1096 00:41:38,412 --> 00:41:40,039 What organization have you been playing for? 1097 00:41:40,164 --> 00:41:43,751 I am playing for Alliance of Moms, which helps support 1098 00:41:43,834 --> 00:41:47,296 the young women in foster care who find themselves pregnant. 1099 00:41:47,379 --> 00:41:48,839 -Moms helping moms. -[Jeff] Amen. 1100 00:41:48,923 --> 00:41:50,090 -Thank you. -[all applaud] 1101 00:41:50,174 --> 00:41:51,717 [Tiffany laughs] 1102 00:41:51,842 --> 00:41:54,678 I cannot wait to share this news with my husband 1103 00:41:54,762 --> 00:41:56,180 and cook for him. 1104 00:41:56,305 --> 00:41:59,099 [jazz music playing] 1105 00:41:59,183 --> 00:42:03,145 I'm so honored to, like, bring this home for you. 1106 00:42:03,229 --> 00:42:05,439 [Tiffany] Oh, no, for you, for you.