1 00:00:02,100 --> 00:00:04,333 [Guy] For the next five weeks, Flavortown Market will become... 2 00:00:06,100 --> 00:00:07,700 Flavortown Academy... 3 00:00:07,700 --> 00:00:09,367 [all laughing] 4 00:00:09,367 --> 00:00:11,900 I can't believe I'm here. It's so awesome. 5 00:00:11,900 --> 00:00:13,467 I wanna learn as much as I can. 6 00:00:13,467 --> 00:00:15,533 I am the headmaster Guy Fieri. 7 00:00:16,000 --> 00:00:17,166 Fun. 8 00:00:17,166 --> 00:00:19,166 [Guy] ...where the best home cooks in the country 9 00:00:19,166 --> 00:00:22,000 can learn to take their skills to the next level. 10 00:00:22,000 --> 00:00:24,700 This is a lot more hectic than I could have ever possibly imagined. 11 00:00:24,700 --> 00:00:28,867 [Guy] Luckily, they'll have two of the best professors in all of the food world. 12 00:00:28,867 --> 00:00:31,000 Chef Antonia Lofaso 13 00:00:31,000 --> 00:00:33,166 and Chef Jet Tila. 14 00:00:33,166 --> 00:00:35,567 Each professor will lead their class... 15 00:00:35,567 --> 00:00:36,867 Let's talk about time management. 16 00:00:36,867 --> 00:00:38,867 [Guy] ...but only one student will go all the way. 17 00:00:38,867 --> 00:00:40,100 [Jet] There you go. 18 00:00:40,100 --> 00:00:42,867 Each week, students must master a crucial lesson in cooking. 19 00:00:42,867 --> 00:00:47,867 This week is all about elevating your food to make higher-end dishes. 20 00:00:47,867 --> 00:00:49,800 Take this time to make it look beautiful. 21 00:00:49,800 --> 00:00:52,867 [Guy] In the end, one home cook will graduate with top honors. 22 00:00:52,867 --> 00:00:53,767 Hi, Mom. 23 00:00:53,767 --> 00:00:55,266 Wait for me! 24 00:00:55,266 --> 00:00:58,166 [Guy] Which professor's student will go all the way and win $35,000? 25 00:00:58,166 --> 00:00:59,266 What? 26 00:00:59,266 --> 00:01:01,066 [Guy] It's the kickoff of Flavortown Academy... 27 00:01:01,066 --> 00:01:04,266 So, on a scale of one to ten, whose class would you rather be in? 28 00:01:04,266 --> 00:01:06,066 ...right now on Triple-G. 29 00:01:09,367 --> 00:01:10,300 So let's meet 30 00:01:10,300 --> 00:01:12,567 our incoming class of home cooks. 31 00:01:12,567 --> 00:01:15,200 [cooks cheering] 32 00:01:15,200 --> 00:01:17,567 Here I am. Flavortown with Guy! 33 00:01:17,567 --> 00:01:19,567 There we go. Hello, folks. Welcome. 34 00:01:19,567 --> 00:01:22,133 I can't believe I'm here. It's so awesome. 35 00:01:23,000 --> 00:01:24,100 Hey! 36 00:01:24,100 --> 00:01:25,066 Let's go! 37 00:01:25,066 --> 00:01:27,166 [Guy] Welcome to Flavortown Academy, folks. 38 00:01:27,166 --> 00:01:29,100 I am the headmaster Guy Fieri. 39 00:01:29,100 --> 00:01:30,467 I feel like I should have a pipe 40 00:01:30,467 --> 00:01:32,867 and be walking around in a tweed jacket. 41 00:01:32,867 --> 00:01:33,967 [all laugh] 42 00:01:33,967 --> 00:01:36,600 We offer one of the most immersive, competitive, 43 00:01:36,600 --> 00:01:40,467 and whammy-filled culinary programs in the world. 44 00:01:40,467 --> 00:01:42,567 Now we've selected you, 45 00:01:42,567 --> 00:01:44,266 some of the best home cooks in America, 46 00:01:44,266 --> 00:01:48,767 because we believe that your skills could be taken to the next level 47 00:01:48,767 --> 00:01:52,834 with the correct tutelage, education, and fear. 48 00:01:54,100 --> 00:01:55,667 Uh, enthusiasm. That was the word I was looking for. 49 00:01:55,667 --> 00:01:57,467 -There you go. -Better. 50 00:01:57,467 --> 00:02:00,667 This is a five-week course and it's going to be intense. 51 00:02:00,667 --> 00:02:03,600 Each week, we will cover crucial lessons in cooking 52 00:02:03,600 --> 00:02:06,166 that will help take you to a mastery of cooking 53 00:02:06,166 --> 00:02:07,767 that has no one has seen before. 54 00:02:07,767 --> 00:02:10,500 The student who receives the highest marks 55 00:02:10,500 --> 00:02:12,000 will continue on to the next course, 56 00:02:12,000 --> 00:02:15,300 but the others will be forced to drop out. 57 00:02:15,300 --> 00:02:19,200 The student who makes it to our senior course and aces the final exam, 58 00:02:19,200 --> 00:02:23,200 will win an automatic $35,000. 59 00:02:23,200 --> 00:02:24,367 [cooks cheering and applauding] 60 00:02:24,367 --> 00:02:25,567 -What? -Let's go. 61 00:02:25,567 --> 00:02:27,166 Yeah! 62 00:02:27,166 --> 00:02:30,500 The good news is you will be taught every step of the way 63 00:02:30,500 --> 00:02:33,667 by two of our most prestigious faculty members. 64 00:02:33,667 --> 00:02:36,200 Please welcome two culinary greats, 65 00:02:36,200 --> 00:02:39,266 the one and only Professor Chef Antonia Lofaso 66 00:02:39,266 --> 00:02:41,500 and Professor Chef Jet Tila! 67 00:02:41,500 --> 00:02:43,100 [cheering] 68 00:02:43,100 --> 00:02:46,767 Oh, my gosh. To see them in person? To learn from them? 69 00:02:46,767 --> 00:02:47,767 What an experience. 70 00:02:47,767 --> 00:02:51,000 Jet and I are so excited to take you under our wings. 71 00:02:51,000 --> 00:02:55,867 You know, we can't be sure which student is a good fit until we see you cook. 72 00:02:55,867 --> 00:02:56,900 [Antonia] Mmm. 73 00:02:56,900 --> 00:02:59,166 So I want you to earn your spot in their class. 74 00:02:59,166 --> 00:03:01,900 Let's just give you your opening run. 75 00:03:01,900 --> 00:03:05,700 I want you to show the chefs your culinary chops. 76 00:03:05,700 --> 00:03:09,266 I want you to make your signature dish. 77 00:03:09,266 --> 00:03:10,967 -Oh, yeah. -Sounds good. Hell yeah. 78 00:03:10,967 --> 00:03:13,000 Now after tasting your dishes, the chefs will... 79 00:03:13,000 --> 00:03:16,100 They'll recruit you to be in their class. 80 00:03:16,100 --> 00:03:18,700 Only three cooks will make it per class. 81 00:03:18,700 --> 00:03:21,567 Which means one of you won't make it into Flavortown Academy. 82 00:03:22,767 --> 00:03:23,867 Oh, man. 83 00:03:23,867 --> 00:03:27,467 All right. Hunter has a little warm-up gift for you. 84 00:03:27,467 --> 00:03:29,100 Hunter, what you got for us, buddy? 85 00:03:29,100 --> 00:03:30,266 [Maria] We don't want it. 86 00:03:30,266 --> 00:03:32,000 -Nice. -Look at that. 87 00:03:32,000 --> 00:03:35,166 You can't come to the Flavortown Academy without a little gift. 88 00:03:35,166 --> 00:03:36,867 Oh, backpacks. 89 00:03:37,667 --> 00:03:39,367 Preparedness is key. 90 00:03:39,367 --> 00:03:41,667 So why don't we do this for your first cook? 91 00:03:41,667 --> 00:03:43,567 We're gonna call this backpack shop. 92 00:03:43,567 --> 00:03:45,967 There you go. Nice to see you. 93 00:03:45,967 --> 00:03:47,433 [Antonia] Welcome to school. 94 00:03:47,433 --> 00:03:52,600 Everything that you need to make your signature dish must fit in your backpack. 95 00:03:52,600 --> 00:03:54,800 -Oh, backpacks. -Oh, backpacks. 96 00:03:54,800 --> 00:03:56,233 [Guy] It is a one shop only. 97 00:03:57,467 --> 00:03:59,266 Whoa, whoa, whoa. Hey, wait. 98 00:03:59,266 --> 00:04:01,667 You can't put some of your own stuff in there already. 99 00:04:01,667 --> 00:04:02,900 I didn't! 100 00:04:02,900 --> 00:04:05,266 I gave it to 'em. I figure you're going to school, 101 00:04:05,266 --> 00:04:07,166 you gotta bring a lunch, gotta bring a little snack. 102 00:04:07,166 --> 00:04:09,266 Oh, you gave them snacks already in their pack? 103 00:04:09,266 --> 00:04:10,300 [cooks] Aw. 104 00:04:10,300 --> 00:04:11,667 [Maria] Oh, I understand. 105 00:04:11,667 --> 00:04:13,567 Oh, this is great. Chef, what do you have? 106 00:04:13,567 --> 00:04:16,500 -American cheese. -Canned cheese. Fantastic. 107 00:04:16,500 --> 00:04:19,000 Turkey jerky. I love it. 108 00:04:19,000 --> 00:04:20,800 Maraschino cherries. 109 00:04:20,800 --> 00:04:22,000 What you got, Chef? 110 00:04:22,000 --> 00:04:24,300 I have some popcorn. 111 00:04:24,300 --> 00:04:25,266 I have no idea. 112 00:04:25,266 --> 00:04:27,834 It's a fruity grain-free high-protein cereal. 113 00:04:28,467 --> 00:04:30,266 Brain food. I like it. 114 00:04:30,266 --> 00:04:31,800 I got peanut butter and jelly. 115 00:04:31,800 --> 00:04:33,000 Chef, what you got? 116 00:04:33,000 --> 00:04:34,667 Good old-fashioned bologna. 117 00:04:34,667 --> 00:04:36,000 [Jet] Yeah. 118 00:04:36,000 --> 00:04:37,500 -Oh, man. -That's a great product. 119 00:04:37,500 --> 00:04:41,100 Great, so you're welcome to shop for anything else you want in Flavortown Market, 120 00:04:41,100 --> 00:04:45,700 but this will be a must-use ingredient in your dish. 121 00:04:45,700 --> 00:04:48,000 And it's all gotta fit in the backpack. 122 00:04:48,000 --> 00:04:49,967 You're gonna be doing a lot of cramming, if you know what I mean. 123 00:04:49,967 --> 00:04:54,000 Thirty minutes to shop, prepare, and plate your signature dish. 124 00:04:54,000 --> 00:04:57,367 Remember, you are trying to impress upon the judges. Take your time. 125 00:04:57,367 --> 00:05:00,367 When you start, the last three aisles are the ones 126 00:05:00,367 --> 00:05:02,467 that you're gonna really start to focus on. 127 00:05:02,467 --> 00:05:05,900 Remember. Two and one are in the same areas, you can go there last 128 00:05:05,900 --> 00:05:08,200 -and find out... -[Jet laughing] 129 00:05:08,200 --> 00:05:09,500 [all laughing] 130 00:05:09,500 --> 00:05:11,600 He's already number one in paying attention and listening. 131 00:05:11,600 --> 00:05:13,333 -Paying attention and listening? -Pay attention and listen. 132 00:05:15,100 --> 00:05:16,200 Let's do this. 133 00:05:16,200 --> 00:05:18,300 Having the opportunity to be trained and coached 134 00:05:18,300 --> 00:05:20,567 by Jet or Antonia is incredible. 135 00:05:20,567 --> 00:05:24,266 This first cook, I think, is probably like the most important, right? 136 00:05:24,266 --> 00:05:26,667 Signature dish, so it's really putting 137 00:05:26,667 --> 00:05:28,467 everything that they know right there. 138 00:05:28,467 --> 00:05:29,800 [Jet] Someone's going home today, 139 00:05:29,800 --> 00:05:31,500 so you gotta cook your butt off. 140 00:05:31,500 --> 00:05:33,400 I wanna show Jet and Antonia who I am. 141 00:05:33,400 --> 00:05:35,367 [Caytlin] I'm looking for chicken. 142 00:05:35,367 --> 00:05:38,000 So I just thought to myself, "What would a Greek do?" 143 00:05:38,000 --> 00:05:41,467 I own and operate a blog called FoodByMaria. 144 00:05:41,467 --> 00:05:45,200 I make Greek and Mediterranean-inspired recipes. 145 00:05:45,200 --> 00:05:48,200 For my signature dish, I'm thinking orzo and meatballs. 146 00:05:48,200 --> 00:05:50,567 Feta, feta, feta. We need feta. 147 00:05:52,500 --> 00:05:55,667 But maraschino cherries are a huge staple in Greek cooking 148 00:05:55,667 --> 00:05:57,100 said no one ever. 149 00:05:57,100 --> 00:05:58,500 And the light bulb went on. 150 00:05:58,500 --> 00:06:00,200 By incorporating into the meatball, 151 00:06:00,200 --> 00:06:02,166 they work perfectly with the basil and the dill. 152 00:06:02,166 --> 00:06:03,967 [in sing-song voice] Mayo! 153 00:06:03,967 --> 00:06:06,100 And I just packed my bag. 154 00:06:06,100 --> 00:06:09,400 Eventually I had it nice and big and I was waddling around the store. 155 00:06:09,400 --> 00:06:10,900 Is this too full? 156 00:06:10,900 --> 00:06:12,667 No, you're fine. As long as it's in there. 157 00:06:12,667 --> 00:06:13,800 [Maria] Woo-hoo! 158 00:06:13,800 --> 00:06:17,000 This is what I'm looking for, technique and character. 159 00:06:17,000 --> 00:06:19,400 I can teach you to do anything, 160 00:06:19,400 --> 00:06:22,567 but I need you to sort of like have the passion to want to listen 161 00:06:22,567 --> 00:06:23,967 -and want to learn. -That makes sense. 162 00:06:25,300 --> 00:06:29,100 -My whammy ingredient is... drumroll, please. -[drum roll] 163 00:06:29,100 --> 00:06:31,934 Healthy high-protein fruity cereal. 164 00:06:32,500 --> 00:06:34,100 What in the world? 165 00:06:34,100 --> 00:06:35,467 Chicken thigh. 166 00:06:35,467 --> 00:06:38,667 My name is Mada Abdelhamid, I'm a personal trainer based out of LA. 167 00:06:38,667 --> 00:06:40,700 I'm very well-known online. 168 00:06:40,700 --> 00:06:43,266 On my TikTok I have over 200,000 followers 169 00:06:43,266 --> 00:06:45,767 from cooking, to comedy, to fitness, to family. 170 00:06:45,767 --> 00:06:48,367 Pasta. Let me get this one. 171 00:06:48,367 --> 00:06:50,600 For my signature dish, I wanna make something 172 00:06:50,600 --> 00:06:52,266 that I always make for my kids. 173 00:06:52,266 --> 00:06:55,867 I'm going with a hot honey marinara fried chicken over pasta. 174 00:06:55,867 --> 00:06:57,767 Good sauce. 175 00:06:57,767 --> 00:06:59,867 I was gonna use that whammy ingredient 176 00:06:59,867 --> 00:07:02,166 to add to the crunch and sweetness of that chicken. 177 00:07:02,166 --> 00:07:03,767 Oh, just need a little one. 178 00:07:03,767 --> 00:07:07,767 I am 6'5", 295 pounds of pure muscle 179 00:07:07,767 --> 00:07:10,400 and 22-inch pythons, baby. 180 00:07:10,400 --> 00:07:14,066 It's in my nature to be a competitor and to wanna win. 181 00:07:14,066 --> 00:07:16,433 And I want that spot at Flavortown Academy. 182 00:07:18,367 --> 00:07:21,367 Canned American cheese. Oh. 183 00:07:21,367 --> 00:07:23,100 I'm Mole Mama. 184 00:07:23,100 --> 00:07:25,567 My side hustle, I share food recipes 185 00:07:25,567 --> 00:07:27,467 primarily Mexican and Portuguese. 186 00:07:27,467 --> 00:07:31,166 And canned American cheese doesn't go with mole. 187 00:07:31,166 --> 00:07:33,600 Everyone brings their "POV" in. 188 00:07:33,600 --> 00:07:36,066 If you're gonna survive this entire tournament, 189 00:07:36,066 --> 00:07:37,200 you're gonna have to be more pliable. 190 00:07:37,200 --> 00:07:40,000 -Yeah. -So I'm looking for flexibility. 191 00:07:40,000 --> 00:07:42,367 But it's a cheese so I can make a cheese sauce. 192 00:07:42,367 --> 00:07:43,867 Okay, I need the chorizo. 193 00:07:43,867 --> 00:07:50,100 I'm gonna be making a spicy chorizo and bacon pasta. 194 00:07:50,100 --> 00:07:54,467 I have to shove things around and run around the store with a backpack? Okay. 195 00:07:54,467 --> 00:07:59,367 I feel a lot of pressure to try and impress Antonia and Jet. 196 00:07:59,367 --> 00:08:01,000 They're professional chefs, 197 00:08:01,000 --> 00:08:03,166 they're on TV, they're brilliant. 198 00:08:03,166 --> 00:08:05,166 Okay, Diana. You got this. 199 00:08:05,166 --> 00:08:07,100 And American cheese. 200 00:08:07,100 --> 00:08:10,100 Where's that pork belly? Got some pork belly. 201 00:08:10,100 --> 00:08:12,667 My signature dish, it was a no-brainer. 202 00:08:12,667 --> 00:08:14,266 Pork belly kimchi sliders. 203 00:08:14,266 --> 00:08:16,200 My name's Jeff AKA CrunchDad 204 00:08:16,200 --> 00:08:19,767 and my family and I have created this social media empire, 205 00:08:19,767 --> 00:08:21,266 The CrunchBros... 206 00:08:21,266 --> 00:08:23,000 [food crunching] 207 00:08:23,000 --> 00:08:25,400 -Whoa. -Whoa! 208 00:08:25,400 --> 00:08:27,667 ...creating Asian fusion cuisines. 209 00:08:27,667 --> 00:08:30,166 Peanut butter and jelly in the same jar. 210 00:08:30,166 --> 00:08:31,767 What is this? 211 00:08:31,767 --> 00:08:32,867 Oh! Seasoning. 212 00:08:32,867 --> 00:08:34,800 I feel like I can make this kind of work 213 00:08:34,800 --> 00:08:37,900 by incorporating that sweet-salty element 214 00:08:37,900 --> 00:08:40,867 from the jelly and peanut butter into my dish. 215 00:08:40,867 --> 00:08:44,367 I wanna impress my professors so I can make it onto one of their teams. 216 00:08:44,367 --> 00:08:46,767 This is such a once-in-a-lifetime opportunity. 217 00:08:46,767 --> 00:08:47,967 Bring it on. 218 00:08:47,967 --> 00:08:51,567 Oh, my gosh. My backpack. It's gonna break. 219 00:08:51,567 --> 00:08:53,767 I'm gonna find my tahini sauce. 220 00:08:53,767 --> 00:08:56,600 I got popcorn. Like, wait, what? 221 00:08:56,600 --> 00:08:58,000 Tahini. 222 00:08:58,000 --> 00:09:00,400 I'm Samar, I'm a content creator, 223 00:09:00,400 --> 00:09:02,100 registered dietitian nutritionist. 224 00:09:02,100 --> 00:09:03,567 I'm Palestinian, 225 00:09:03,567 --> 00:09:07,367 and I'm making a beef kofta that my mother taught me growing up. 226 00:09:07,367 --> 00:09:08,867 Ground beef. 227 00:09:08,867 --> 00:09:12,100 Let me throw the popcorn in the kofta to give it a little bit of a crunch. 228 00:09:12,100 --> 00:09:13,800 So we don't have too much time, 229 00:09:13,800 --> 00:09:16,100 I'm just gonna do the quick rice. 230 00:09:16,100 --> 00:09:18,967 I can't believe I've been given this opportunity. 231 00:09:18,967 --> 00:09:22,500 To learn anything from Jet and Antonia would be such an honor. 232 00:09:22,500 --> 00:09:25,200 So it's important for me to stay calm and stay focused. 233 00:09:25,200 --> 00:09:27,000 Let's do this. 234 00:09:27,000 --> 00:09:28,467 -[Guy] Feeling good? -I'm feeling good. 235 00:09:28,467 --> 00:09:29,767 -I need spinach. -What's it's gonna be, you know? 236 00:09:29,767 --> 00:09:32,166 A creamy Tuscan chicken pasta dish. 237 00:09:32,166 --> 00:09:33,667 And what did you have to work with? 238 00:09:33,667 --> 00:09:35,367 -I have jerky. -[Guy] You got turkey jerky. 239 00:09:35,367 --> 00:09:38,266 -I'm thinking I'm gonna simmer it in the sauce. -Great. 240 00:09:38,266 --> 00:09:42,200 I am Caytlin McCleery, I'm a home cook, stay-at-home mom of five kids 241 00:09:42,200 --> 00:09:46,867 and a recipe creator where we get to take everyday recipes, 242 00:09:46,867 --> 00:09:49,467 elevate them, and make them for the everyday person. 243 00:09:49,467 --> 00:09:53,767 Fettuccine. I'm gonna shove it in there. [chuckles] 244 00:09:53,767 --> 00:09:58,500 And I really wanna show these professors I am a teachable student, 245 00:09:58,500 --> 00:09:59,934 that I'm eager to learn. 246 00:10:00,166 --> 00:10:02,166 I'm done. 247 00:10:02,166 --> 00:10:05,100 Cilantro, cilantro, cilantro. Boom. Cilantro. 248 00:10:05,100 --> 00:10:08,967 Nailed that. Got a signature breakfast sandwich for the people. 249 00:10:08,967 --> 00:10:12,767 It's a great way to start a morning before you head to class. 250 00:10:12,767 --> 00:10:14,266 Think about that. 251 00:10:14,266 --> 00:10:18,266 Tyler Fulghum, I host the show Daily Wager on ESPN2. Shameless plug. 252 00:10:18,266 --> 00:10:20,567 Hopefully I don't break any eggs in here 253 00:10:20,567 --> 00:10:22,166 'cause that would be a disaster. 254 00:10:22,166 --> 00:10:25,667 I was given bologna. I love bologna. 255 00:10:25,667 --> 00:10:28,000 Basically just treated it like bacon. 256 00:10:28,000 --> 00:10:29,700 Again, hope I'm not ruining my eggs. 257 00:10:29,700 --> 00:10:32,867 I need my breakfast sandwich to stand out 258 00:10:32,867 --> 00:10:35,000 because I wanna impress these professors 259 00:10:35,000 --> 00:10:37,100 and I want them to teach me. 260 00:10:37,100 --> 00:10:39,166 I don't wanna be kicked out of class the first day. 261 00:10:39,166 --> 00:10:41,166 [Guy] Twenty-five minutes! 262 00:10:41,166 --> 00:10:42,900 What's gonna happen now is they're gonna cook. 263 00:10:42,900 --> 00:10:45,600 After the judges have a chance to taste their food, 264 00:10:45,600 --> 00:10:48,066 that's when they're gonna start picking who they want in their class. 265 00:10:48,066 --> 00:10:50,266 Within these weeks, I think we're gonna be giving them 266 00:10:50,266 --> 00:10:53,166 the closest thing they've ever had to real culinary school. 267 00:10:53,166 --> 00:10:55,834 -Welcome to Grocery Games 101. -[Jet laughing] 268 00:11:06,000 --> 00:11:06,967 [Guy] Twenty-four minutes! 269 00:11:06,967 --> 00:11:08,767 You gotta pick your winner. 270 00:11:08,767 --> 00:11:11,767 Are you going to find the diamond in the rough of these home cooks? 271 00:11:11,767 --> 00:11:14,767 'Cause I know both of you and how competitive you are with one another. 272 00:11:14,767 --> 00:11:16,600 -[Jet laughing] -Oh, my... 273 00:11:16,600 --> 00:11:18,767 These two battle who gets to sit in the front seat. 274 00:11:18,767 --> 00:11:20,567 -[Jet] That's right. -These two battle... I mean, trust me. 275 00:11:20,567 --> 00:11:22,467 -The competition runs deep. -That's actually very true. 276 00:11:22,467 --> 00:11:26,000 Kind of wanna gauge to see where all of these home cooks are 277 00:11:26,000 --> 00:11:27,867 just as far as like, cooking 101. 278 00:11:27,867 --> 00:11:29,400 -[Jet] Yeah. -[Antonia] Like, how are they cutting? 279 00:11:29,400 --> 00:11:30,567 How are they roasting? 280 00:11:30,567 --> 00:11:32,100 Sauteing, seasoning. 281 00:11:32,100 --> 00:11:33,300 Just the basics, right? 282 00:11:33,300 --> 00:11:35,400 -Why don't you two go and start meandering... -Perfect. 283 00:11:35,400 --> 00:11:36,734 ...and start making your decision? 284 00:11:38,867 --> 00:11:41,767 -Maria. -♪ Maria ♪ 285 00:11:41,767 --> 00:11:42,767 [Jet] What are you making? 286 00:11:42,767 --> 00:11:44,400 -[Maria] I'm making Greek meatballs. -All right. 287 00:11:44,400 --> 00:11:46,767 The key with meatballs, and my mom taught me this, 288 00:11:46,767 --> 00:11:48,700 we obviously want them packed with flavor. 289 00:11:48,700 --> 00:11:54,600 I'm using onion, garlic, onion powder, oregano, garlic powder, bread crumbs, 290 00:11:54,600 --> 00:11:57,367 a little bit of lemon, and of course, some eggs to adhere them. 291 00:11:57,367 --> 00:12:00,600 Where does maraschino play with meatballs? 292 00:12:00,600 --> 00:12:02,800 [Maria] Put them into the meatballs. It will pair well. 293 00:12:02,800 --> 00:12:05,300 -I grabbed some basil and dill to kind of play off it. -I like that. 294 00:12:05,300 --> 00:12:07,166 [Maria] I have a huge opportunity 295 00:12:07,166 --> 00:12:09,066 to learn from two of the greatest. 296 00:12:09,066 --> 00:12:12,066 I'm gonna put 100% into this challenge. 297 00:12:12,066 --> 00:12:13,767 [Jet] Her meatballs are looking spot-on. 298 00:12:13,767 --> 00:12:18,333 She's taking the time to cook them correctly. I see some mad potential here. 299 00:12:20,266 --> 00:12:22,166 Hi, Diana. What are you making right now? 300 00:12:22,166 --> 00:12:29,000 [Diana] I'm making a chorizo-bacon creamy, cheesy pasta dish. 301 00:12:29,000 --> 00:12:30,100 Okay, all right, and you have 302 00:12:30,100 --> 00:12:31,567 the canned cheese so you're gonna use that. 303 00:12:31,567 --> 00:12:33,367 How long have you been cooking for? 304 00:12:33,367 --> 00:12:35,467 -Since I was nine years old. -Nine years old. 305 00:12:35,467 --> 00:12:38,000 I started cooking with my mother, my tias, my grandmother, everybody. 306 00:12:38,000 --> 00:12:41,367 Huge Mexican family and we cook a lot together. 307 00:12:41,367 --> 00:12:42,767 Okay. 308 00:12:42,767 --> 00:12:47,367 I'm impressed with Diana. She has recipes in her arsenal from her abuela 309 00:12:47,367 --> 00:12:52,166 and you can tell Diana has generational cooking under her belt. 310 00:12:53,200 --> 00:12:54,667 Tyler, what are we making, bud? 311 00:12:54,667 --> 00:12:56,600 All right, we're gonna make my signature breakfast sandwich here, Guy, 312 00:12:56,600 --> 00:12:58,500 and I'm gonna pickle these Fresnos right there. 313 00:12:58,500 --> 00:13:00,100 I got the bologna, which I love. 314 00:13:00,100 --> 00:13:01,600 You cook with bologna a lot? 315 00:13:01,600 --> 00:13:02,900 [Tyler] Yes, I used to eat it a lot. 316 00:13:02,900 --> 00:13:04,667 I don't now, I cook mostly with bacon. 317 00:13:04,667 --> 00:13:05,967 But, I mean, who doesn't love bologna? 318 00:13:05,967 --> 00:13:08,700 -[Guy] I mean, that is... -[Tyler] Beef bologna! 319 00:13:08,700 --> 00:13:12,767 [Tyler] I mix brown sugar that I got and a bunch of cracked black pepper. 320 00:13:12,767 --> 00:13:14,700 I'm gonna dust the bologna with that. 321 00:13:14,700 --> 00:13:16,667 Just to give it a little sweetness. 322 00:13:16,667 --> 00:13:21,300 Jet and Antonia are chefs I've seen on Tournament of Champions. 323 00:13:21,300 --> 00:13:23,867 I mean, they're obviously two of the best in the entire world, 324 00:13:23,867 --> 00:13:25,367 so they are two people I look up to 325 00:13:25,367 --> 00:13:29,867 and hopefully I can get one to become my teacher. 326 00:13:31,266 --> 00:13:33,467 Tyler, you know you have two pans here. 327 00:13:33,467 --> 00:13:35,000 [Tyler] Yes, and this one needs to be turned down. 328 00:13:35,000 --> 00:13:36,867 [Jet] One's pretty burnt and you're still using it, and one's not. 329 00:13:36,867 --> 00:13:39,166 -[sarcastically] Hmm. -Makes sense. That makes sense. 330 00:13:39,166 --> 00:13:41,767 Let's listen to Chef. He makes a good point about that being burnt. 331 00:13:41,767 --> 00:13:45,867 [Jet] What he's doing well is kind of making fun food. 332 00:13:45,867 --> 00:13:48,367 He's upmarketing his bologna with avocado, 333 00:13:48,367 --> 00:13:50,166 he's trying to make a runny egg. 334 00:13:50,166 --> 00:13:52,066 I mean, I like his whole kind of vibe. 335 00:13:52,066 --> 00:13:54,000 Oh, man, this is a lot more hectic 336 00:13:54,000 --> 00:13:55,667 than I could have ever possibly imagined. 337 00:13:57,000 --> 00:13:59,200 I need this pasta in ASAP. 338 00:13:59,200 --> 00:14:00,667 Mada, what's on the menu, bud? 339 00:14:00,667 --> 00:14:02,767 We got a hot honey chicken pasta. 340 00:14:02,767 --> 00:14:04,400 -[Guy] Did you just call me honey? -[Mada laughs] 341 00:14:04,400 --> 00:14:08,467 All right, what is your extracurricular ingredient that Hunter gave you? 342 00:14:08,467 --> 00:14:10,567 So knowing me, of course, this is all this muscle, 343 00:14:10,567 --> 00:14:12,900 he gave me a high-protein no-grain-- 344 00:14:12,900 --> 00:14:14,400 -[Guy] It's a cereal. -[Mada] Yeah. 345 00:14:14,400 --> 00:14:15,767 What I'mma do is I'mma crush it up 346 00:14:15,767 --> 00:14:17,667 and then I'mma coat that chicken with it 347 00:14:17,667 --> 00:14:18,867 'cause I'm going with that hot honey 348 00:14:18,867 --> 00:14:20,767 so it's gonna give it that sweet spicy taste. 349 00:14:20,767 --> 00:14:22,000 Okay. I like it. 350 00:14:22,000 --> 00:14:24,667 [Mada] All right. Crush these bad boys up. 351 00:14:24,667 --> 00:14:26,266 Oh, yeah. That's beautiful. Look at that. 352 00:14:26,266 --> 00:14:27,100 Taste the rainbow. 353 00:14:27,100 --> 00:14:29,834 I've got my flour, my egg wash. 354 00:14:31,400 --> 00:14:35,367 My mom. I've always loved watching her cook 355 00:14:35,367 --> 00:14:37,767 and I was overweight when I was a kid. 356 00:14:37,767 --> 00:14:40,266 I was 300 pounds by age 15. 357 00:14:40,266 --> 00:14:45,700 So a lot of my cooking, I found a way to Mada-fy my cooking. 358 00:14:45,700 --> 00:14:46,734 A little play on my name there. 359 00:14:46,734 --> 00:14:49,900 I wanted to know exactly what was going into my body. 360 00:14:49,900 --> 00:14:52,266 [Antonia] Caytlin, what are you doing over here? 361 00:14:52,266 --> 00:14:56,767 I am making a Tuscany chicken dish. 362 00:14:56,767 --> 00:14:58,400 [Antonia] And then why is this your signature dish? 363 00:14:58,400 --> 00:15:02,667 I'm all about bringing people to the table with a dish that is fast. 364 00:15:02,667 --> 00:15:04,567 [Antonia] So what else is going with the chicken? 365 00:15:04,567 --> 00:15:06,700 A nice, thick, creamy sauce. 366 00:15:06,700 --> 00:15:08,000 And that's your turkey jerky. 367 00:15:08,000 --> 00:15:10,667 -That is going to simmer with our heavy cream. -[Antonia] Okay. 368 00:15:10,667 --> 00:15:14,300 Going to add in some sun-dried tomatoes and some spinach. 369 00:15:14,300 --> 00:15:15,867 -[Antonia] Okay. -[Jet] Hi. 370 00:15:15,867 --> 00:15:18,367 So, on a scale of one to ten, whose class would you rather be in? 371 00:15:18,367 --> 00:15:19,266 [Jet laughing] 372 00:15:19,266 --> 00:15:20,734 Oh, my gosh. 373 00:15:20,734 --> 00:15:23,266 -It's okay if Jet's here. We just wanna know. -It's okay if Antonia's here. 374 00:15:23,266 --> 00:15:25,567 You guys, give me your ways. Teach me everything. 375 00:15:25,567 --> 00:15:31,066 I am going to take that turkey jerky and I'm going to fine chop it. 376 00:15:31,066 --> 00:15:34,767 I think it's gonna give the sauce a nice smoky tone. 377 00:15:34,767 --> 00:15:36,133 [Jet] Caytlin is great. 378 00:15:36,133 --> 00:15:40,500 And as a mom who has to throw down dinner for five kids every night, 379 00:15:40,500 --> 00:15:43,333 that's a lot of experience, man. That gives me a lot of hope. 380 00:15:44,700 --> 00:15:46,066 Okay, let's do this. 381 00:15:46,066 --> 00:15:47,500 [Guy] Samar, what are we making? 382 00:15:47,500 --> 00:15:50,100 We're making kofta. So, it's a Middle-Eastern kebab-- 383 00:15:50,100 --> 00:15:52,367 Oh, I know what kofta is. I love it, I love it. 384 00:15:52,367 --> 00:15:55,700 And I'm gonna do... So my ingredient is popcorn. 385 00:15:55,700 --> 00:15:59,467 So I'm probably gonna do a little bit of crunch in the kofta with the popcorn. 386 00:15:59,467 --> 00:16:01,400 Got it. have you popped the popcorn yet? 387 00:16:01,400 --> 00:16:03,133 -Nope, about to do it right now. -[Guy] Okay. 388 00:16:06,066 --> 00:16:07,500 A classic kofta has this flavor profile 389 00:16:07,500 --> 00:16:11,233 of parsley, garlic, I love garlic, and jalapeno. 390 00:16:12,600 --> 00:16:13,567 Smells so good. 391 00:16:13,567 --> 00:16:16,200 The popcorn, it's gonna absorb the flavor 392 00:16:16,200 --> 00:16:18,300 from the kofta and give it a nice little crunch. 393 00:16:18,300 --> 00:16:20,233 It's a fun surprise in your kofta. 394 00:16:21,100 --> 00:16:22,467 All right. I'm gonna mix this up. 395 00:16:22,467 --> 00:16:24,467 And this dish really shows who I am, 396 00:16:24,467 --> 00:16:26,667 so I wanna make sure I bring it the right way. 397 00:16:26,667 --> 00:16:28,266 Samar, is there some kind of sauce that's going with it? 398 00:16:28,266 --> 00:16:31,467 Yes, I'm doing a tahini sauce with a little bit of garlic. 399 00:16:31,467 --> 00:16:33,800 [Antonia] Samar is very even-tempered. 400 00:16:33,800 --> 00:16:36,266 Knew that today was gonna be a hard first day of school, 401 00:16:36,266 --> 00:16:39,467 she kept it very, very simple, really was able to focus. 402 00:16:41,166 --> 00:16:43,967 Chefs, we've got 15 minutes to go! 403 00:16:43,967 --> 00:16:46,367 Wow, the clock moves fast. 404 00:16:47,867 --> 00:16:49,100 Hi, Jeff. How are you? 405 00:16:49,100 --> 00:16:50,467 Good. How are you, Chef? 406 00:16:50,467 --> 00:16:52,767 -What are you making, love? -I'm making a pork belly kimchi slider 407 00:16:52,767 --> 00:16:57,166 and I'm gonna do something with that peanut butter and grape jelly. 408 00:16:57,166 --> 00:16:58,667 [Antonia] So, you're, like, the Crunch King. 409 00:16:58,667 --> 00:17:01,166 What do you hope to learn while you're in school over the next couple of weeks? 410 00:17:01,166 --> 00:17:02,166 If you make it to the-- 411 00:17:02,166 --> 00:17:03,567 [Jeff] Honestly, I wanna make it 412 00:17:03,567 --> 00:17:05,567 and I wanna take this to the next level. 413 00:17:05,567 --> 00:17:07,066 I wanna see what else is out there 414 00:17:07,066 --> 00:17:09,367 -and kind of learn as much as I can. -Okay. 415 00:17:09,367 --> 00:17:11,200 [Jeff] Should have gotten a bigger pan. 416 00:17:11,200 --> 00:17:14,867 Gotta get a good caramel on that kimchi. 417 00:17:14,867 --> 00:17:18,200 -This is your pork belly? -That is my pork belly and kimchi right there. 418 00:17:18,200 --> 00:17:19,800 That is unbelievably tough. 419 00:17:19,800 --> 00:17:22,600 [Jeff] It is, it is. Um, I... 420 00:17:22,600 --> 00:17:24,000 You better make some very quick decisions. 421 00:17:24,000 --> 00:17:26,934 I didn't think it was gonna be this hard. Oh, my goodness! 422 00:17:27,800 --> 00:17:28,767 Yes. 423 00:17:36,867 --> 00:17:38,767 [Guy] Thirteen minutes! 424 00:17:38,767 --> 00:17:41,567 [Jeff] I don't have enough time for my pork belly to cook, 425 00:17:41,567 --> 00:17:43,166 so I'm taking it out, putting it into a food processor, 426 00:17:43,166 --> 00:17:45,533 and just breaking it down a little bit more. 427 00:17:47,467 --> 00:17:48,967 All right, pork belly's in there. 428 00:17:48,967 --> 00:17:50,667 They're bite-sized pieces. 429 00:17:50,667 --> 00:17:53,567 -All right, Maria, you got a little bit of orzo in here? -[Maria] Yeah. 430 00:17:53,567 --> 00:17:56,066 [Antonia] I love all of Maria's flavors. 431 00:17:56,066 --> 00:17:58,634 If I was making a Greek dish, this is everything that I would use. 432 00:18:00,567 --> 00:18:02,300 Diana, what's the overall dish? 433 00:18:02,300 --> 00:18:05,200 [Diana] I'm making a chorizo-bacon pasta. 434 00:18:05,200 --> 00:18:06,367 Oh, pasta. Okay. 435 00:18:06,367 --> 00:18:07,567 [Diana] With canned cheese. 436 00:18:07,567 --> 00:18:09,467 And I guess you're making a cheese sauce. 437 00:18:09,467 --> 00:18:11,567 I'm making a cheese sauce. 438 00:18:11,567 --> 00:18:14,967 So I'm gonna start with a crema. I'm gonna add in some of the cream. 439 00:18:14,967 --> 00:18:18,300 To make it spicier, I'm gonna add in this chili powder 440 00:18:18,300 --> 00:18:20,500 and then add it in the chorizo. 441 00:18:20,500 --> 00:18:24,066 [Jet] She understands these Latin flavors deeply. 442 00:18:24,066 --> 00:18:27,000 I think she's an encyclopedia of food knowledge. 443 00:18:27,000 --> 00:18:32,367 Canned cheese is either your friend or your foe. 444 00:18:32,367 --> 00:18:33,700 I guess we're about to find out. 445 00:18:33,700 --> 00:18:36,100 Students! Ten minutes! Ten minutes left! 446 00:18:36,100 --> 00:18:37,867 -Hi, Tyler. -[Tyler] Chef Antonia. 447 00:18:37,867 --> 00:18:39,567 [Antonia] Let's talk about time management. 448 00:18:39,567 --> 00:18:43,567 I would get eggs cooking ASAP because plating does take a good amount of time, okay? 449 00:18:43,567 --> 00:18:46,700 [Tyler] My nerves are going crazy. 450 00:18:46,700 --> 00:18:48,166 [Jet] How's it looking? 451 00:18:48,166 --> 00:18:53,066 Like, right now, Tyler, just seeing the avocado separately seasoned... 452 00:18:53,066 --> 00:18:54,900 -[Jet] Smart. -[Antonia] ...I think that's actually really smart. 453 00:18:54,900 --> 00:18:57,100 I think time management's a huge issue for him. 454 00:18:57,100 --> 00:18:58,533 All right. Say a prayer. 455 00:19:01,000 --> 00:19:02,867 -Mada. What are we making? -Yes. 456 00:19:02,867 --> 00:19:05,266 [Mada] We're making a hot honey chicken pasta. 457 00:19:05,266 --> 00:19:07,500 Just be careful. In here, you see if there's sugar in that, 458 00:19:07,500 --> 00:19:09,100 you're gonna get a little too dark on the chicken. 459 00:19:09,100 --> 00:19:10,734 Now, I might take it out and put it in the oven. 460 00:19:12,000 --> 00:19:14,200 [Mada] Next up, I start the sauce. 461 00:19:14,200 --> 00:19:18,367 A lot of people are thrown off when they taste that hot honey with that marinara sauce. 462 00:19:18,367 --> 00:19:20,300 But then when they actually take that first bite, 463 00:19:20,300 --> 00:19:22,133 they're like, "Mmm, that's delicious." 464 00:19:23,800 --> 00:19:25,567 -What's up, brother? How are you doing, man? -How are you, man? 465 00:19:25,567 --> 00:19:27,367 I am good. You guys are picking the teams? 466 00:19:27,367 --> 00:19:30,567 -Yeah, but you gotta get there to be picked. -[Mada laughs] 467 00:19:30,567 --> 00:19:31,667 But that looks delicious so far. 468 00:19:31,667 --> 00:19:34,266 [Jet] Mada is my kind of dude. 469 00:19:34,266 --> 00:19:35,567 I'm not looking at this physique, 470 00:19:35,567 --> 00:19:39,300 I'm looking at the hours it takes to get that physique. 471 00:19:39,300 --> 00:19:41,567 And that tells me he's a hard worker. 472 00:19:41,567 --> 00:19:43,767 [Samar] I'm gonna throw the rice in the microwave. 473 00:19:43,767 --> 00:19:44,900 I'm very impressed with Samar. 474 00:19:44,900 --> 00:19:47,900 She's bringing her food and she has some technique. 475 00:19:47,900 --> 00:19:49,967 I could definitely see Samar on my team. 476 00:19:49,967 --> 00:19:51,467 [Guy] Eight minutes to go! 477 00:19:51,467 --> 00:19:52,967 PB and J. 478 00:19:52,967 --> 00:19:54,467 I figure, you know what? 479 00:19:54,467 --> 00:19:58,367 A lot of Asian cooking also incorporates some nuttiness as well, too. 480 00:19:58,367 --> 00:20:00,266 It's not too far off. I can make it work. 481 00:20:00,266 --> 00:20:02,000 A little bit of soy sauce. 482 00:20:02,000 --> 00:20:04,867 I throw a little bit of soy sauce in there to add a little saltiness. 483 00:20:04,867 --> 00:20:08,600 I'm just gonna use that to spread onto my bun. 484 00:20:08,600 --> 00:20:10,900 Peanut butter and jelly is not an ingredient 485 00:20:10,900 --> 00:20:12,300 that plays well with savory food. 486 00:20:12,300 --> 00:20:15,066 It takes you directly to sweetness. 487 00:20:15,066 --> 00:20:17,367 I think he's embracing it really smart. 488 00:20:17,367 --> 00:20:20,266 This is the kind of dude that belongs on Team Tila. 489 00:20:20,266 --> 00:20:22,567 [Jeff] Phew. 490 00:20:22,567 --> 00:20:25,867 Chefs, the class bell will ring in six minutes! 491 00:20:25,867 --> 00:20:28,133 [Caytlin] I'll bring my pasta. Where's my pasta? 492 00:20:28,700 --> 00:20:30,266 I need to make sure each plate 493 00:20:30,266 --> 00:20:32,767 has a lovely piece of chicken. 494 00:20:36,467 --> 00:20:37,867 I want you guys to survive 495 00:20:37,867 --> 00:20:40,467 so we can actually get on our teams and do well. 496 00:20:40,467 --> 00:20:41,867 That's what I'm hoping. 497 00:20:41,867 --> 00:20:44,100 All right, the first thing I do is put down the English muffin. 498 00:20:44,100 --> 00:20:46,867 The next layer is the avocado. Gotta have that fat. 499 00:20:46,867 --> 00:20:48,867 All kinds of good baloney right there for ya. 500 00:20:48,867 --> 00:20:50,600 I got the star whammy ingredient, 501 00:20:50,600 --> 00:20:52,467 the baloney. It looks good. 502 00:20:52,467 --> 00:20:54,300 Next, I throw that egg on there. 503 00:20:54,300 --> 00:20:55,667 They're perfect. 504 00:20:55,667 --> 00:20:59,266 And the final piece, those pickled Fresno chilis and shallots. 505 00:20:59,266 --> 00:21:02,800 I'm hoping that at least one, if not both, 506 00:21:02,800 --> 00:21:05,667 of our professors are impressed with my homework. 507 00:21:05,667 --> 00:21:09,100 Really impressed with the flavors of Maria. 508 00:21:09,100 --> 00:21:10,667 -[Jet] You like her flavors. -I-- 509 00:21:10,667 --> 00:21:11,767 Don't take my idea. 510 00:21:11,767 --> 00:21:13,967 [Maria] I grabbed my beautiful, creamy orzo, 511 00:21:13,967 --> 00:21:15,800 then I grabbed the meatballs. 512 00:21:15,800 --> 00:21:19,166 And then I started dolloping my red tomato salad. 513 00:21:19,166 --> 00:21:20,867 Let's do this! 514 00:21:20,867 --> 00:21:23,967 [Guy] Four minutes. Four minutes to be plated and finished. 515 00:21:23,967 --> 00:21:26,867 [Diana] I tasted the sauce with the cheese in it, 516 00:21:26,867 --> 00:21:29,600 and it's got heat, and it's got the flavor that I wanted. 517 00:21:29,600 --> 00:21:31,367 So I've got to get this pasta together. 518 00:21:31,367 --> 00:21:34,266 I've got to add the sauce, and I'm gonna top it with cilantro. 519 00:21:34,266 --> 00:21:36,634 There's a lot going on, and time is ticking. 520 00:21:37,500 --> 00:21:38,800 [Samar] Nice. 521 00:21:38,800 --> 00:21:41,600 I put my tahini sauce into the ramekin. 522 00:21:41,600 --> 00:21:42,500 All right. 523 00:21:42,500 --> 00:21:45,266 I topped it with a kofta. 524 00:21:45,266 --> 00:21:47,734 [Mada] My chicken's ready, my sauce is ready. 525 00:21:50,000 --> 00:21:50,967 Perfect. 526 00:21:50,967 --> 00:21:52,533 I start with my pasta. 527 00:21:53,400 --> 00:21:55,467 I add my chicken on top. 528 00:21:55,467 --> 00:21:57,367 Ooh, I like that. 529 00:21:57,367 --> 00:21:59,066 I like that. 530 00:21:59,066 --> 00:22:00,333 [Guy] One minute. 531 00:22:00,800 --> 00:22:02,567 Crunch time. Here we go. 532 00:22:02,567 --> 00:22:04,467 I got my peanut butter and jelly on the buns. 533 00:22:04,467 --> 00:22:07,967 I put some fresh cabbage, and I taste the pork belly. 534 00:22:09,500 --> 00:22:10,867 Mmm! 535 00:22:10,867 --> 00:22:13,166 And then I throw my pork belly and kimchi 536 00:22:13,166 --> 00:22:16,367 that have been nicely caramelized right on top. 537 00:22:16,367 --> 00:22:21,166 [Guy] Five, four, three, two, one. 538 00:22:21,166 --> 00:22:22,166 -[bell ringing] -Stop working! 539 00:22:22,166 --> 00:22:23,567 Wow! 540 00:22:23,567 --> 00:22:25,400 Oh, my gosh. 541 00:22:25,400 --> 00:22:27,634 -[Diana] Whoo-hoo. -That was wild. 542 00:22:28,467 --> 00:22:30,900 Opa! 543 00:22:30,900 --> 00:22:32,900 -[Maria trilling] -[Jet] Very nice, very nice. 544 00:22:32,900 --> 00:22:34,200 Uh-huh, uh-huh. 545 00:22:34,200 --> 00:22:36,567 That was a workout right there. 546 00:22:36,567 --> 00:22:39,667 All right, professors, this is Round 1 of enrollment week 547 00:22:39,667 --> 00:22:41,200 at Flavortown Academy. 548 00:22:41,200 --> 00:22:45,700 Assistant Dean Hunter was so wonderful to present them with some backpacks, 549 00:22:45,700 --> 00:22:47,367 included with random snacks. 550 00:22:47,367 --> 00:22:51,467 Key ingredient that must be used in their signature dish. 551 00:22:51,467 --> 00:22:52,767 Up first, Diana, 552 00:22:52,767 --> 00:22:55,066 please tell us what you have made for the judges. 553 00:22:55,066 --> 00:23:01,266 My signature dish is a spicy chorizo and bacon pasta dish. 554 00:23:01,266 --> 00:23:02,767 Chefs, welcome to rush week. 555 00:23:02,767 --> 00:23:06,867 Chef Diana, I think you played the game fantastically here 556 00:23:06,867 --> 00:23:09,567 with your canned cheese, which means you're a good student. 557 00:23:10,367 --> 00:23:12,467 The pasta is cooked perfectly. 558 00:23:12,467 --> 00:23:13,600 I do think it needs more spice. 559 00:23:13,600 --> 00:23:16,667 When you say this is my spicy chorizo Mexican pasta, 560 00:23:16,667 --> 00:23:17,767 like, I'm expecting heat. 561 00:23:18,600 --> 00:23:20,300 -Thank you. -Up next, Chef Jeff. 562 00:23:20,300 --> 00:23:23,867 My signature dish is a pork belly kimchi slider. 563 00:23:23,867 --> 00:23:27,367 I used that peanut butter and jelly jam to make a nice sweetness 564 00:23:27,367 --> 00:23:30,133 to, kind of, combat that spiciness of it. 565 00:23:31,200 --> 00:23:33,000 -[Antonia] Flavors are phenomenal. -Thank you. 566 00:23:33,000 --> 00:23:35,400 We're not just evaluating all of the students today 567 00:23:35,400 --> 00:23:37,066 based on, like, their technique, their food, 568 00:23:37,066 --> 00:23:39,467 but, like, how well of a student you could possibly be. 569 00:23:39,467 --> 00:23:41,567 The use of the peanut butter and jelly, I thought, 570 00:23:41,567 --> 00:23:43,400 was so, so, so smart. 571 00:23:43,400 --> 00:23:46,000 I want peanut flavor 100%. 572 00:23:46,000 --> 00:23:47,767 The jelly adds to the sweetness. 573 00:23:47,767 --> 00:23:50,667 -Thank you. -The pork needs to be rendered. 574 00:23:50,667 --> 00:23:53,500 That makes me worry about technique. 575 00:23:53,500 --> 00:23:55,467 -Thank you. -Now, Chef Tyler. 576 00:23:55,467 --> 00:23:58,300 So, professors, you have a toasted English muffin, 577 00:23:58,300 --> 00:23:59,600 fatty avocado. 578 00:23:59,600 --> 00:24:01,500 My secret ingredient was baloney. 579 00:24:01,500 --> 00:24:05,233 And then for some acid and texture, I pickled some Fresno chili. 580 00:24:05,400 --> 00:24:06,300 Dig in. 581 00:24:06,300 --> 00:24:08,700 What I really like about your cooking is 582 00:24:08,700 --> 00:24:10,166 it's confident like you are. 583 00:24:10,166 --> 00:24:11,967 I think there's a lot to work with here. 584 00:24:11,967 --> 00:24:12,967 You got good flavor. 585 00:24:12,967 --> 00:24:14,767 The pickled Fresnos are great. 586 00:24:14,767 --> 00:24:17,367 Baloney, char's a little aggressive, 587 00:24:17,367 --> 00:24:20,166 the egg is on the overcooked side. 588 00:24:20,166 --> 00:24:21,867 So I think it's just about harnessing. 589 00:24:21,867 --> 00:24:23,100 I love that you leaned into the baloney. 590 00:24:23,100 --> 00:24:26,066 You treated it, right? You made it something special. 591 00:24:26,066 --> 00:24:28,166 Up next, Chef Samar. What do you have for us? 592 00:24:28,166 --> 00:24:29,700 I made a kofta. 593 00:24:29,700 --> 00:24:31,767 My whammy was popcorn, 594 00:24:31,767 --> 00:24:34,867 so I incorporated the popcorn into the kebab 595 00:24:34,867 --> 00:24:36,367 to give it a little bit of a crunch. 596 00:24:36,367 --> 00:24:38,767 And I served it with some jasmine rice. 597 00:24:38,767 --> 00:24:42,000 Samar, masterful move of Hunter's snack. 598 00:24:42,000 --> 00:24:44,867 Popcorn as a binder, it's perfect 599 00:24:44,867 --> 00:24:47,300 'cause it absorbs, it gives texture. 600 00:24:47,300 --> 00:24:49,500 Some of the most beautiful plating we've seen so far. 601 00:24:49,500 --> 00:24:52,266 But tahini is sesame, 602 00:24:52,266 --> 00:24:54,567 and it just sucks everything in. 603 00:24:54,567 --> 00:24:57,100 Really, the entire dish is missing acid for me. 604 00:24:57,100 --> 00:24:58,900 Up next, Chef Maria, what do you have for us? 605 00:24:58,900 --> 00:25:02,567 My signature dish today is a creamy lemon orzo 606 00:25:02,567 --> 00:25:04,000 with Greek keftedes, 607 00:25:04,000 --> 00:25:07,166 which I incorporated my maraschino cherry into. 608 00:25:08,100 --> 00:25:10,567 I gotta say, this is a gorgeous dish. 609 00:25:10,567 --> 00:25:12,266 -Thank you. -[Jet] You basically had three things. 610 00:25:12,266 --> 00:25:13,767 Two hots, one cold. 611 00:25:13,767 --> 00:25:15,000 A starch and a protein. 612 00:25:15,000 --> 00:25:18,400 You are showing me you can cook different ingredients, 613 00:25:18,400 --> 00:25:20,100 which is massive. 614 00:25:20,100 --> 00:25:22,467 But I don't think you played the maraschino cherries the best. 615 00:25:22,467 --> 00:25:25,500 -Okay. -I actually am totally into the maraschino cherries 616 00:25:25,500 --> 00:25:26,600 inside the meatball. 617 00:25:26,600 --> 00:25:28,000 I am in love with the orzo. 618 00:25:28,000 --> 00:25:30,400 That has such natural, like, intuitive cooking. 619 00:25:30,400 --> 00:25:31,266 It tastes beautiful. 620 00:25:31,266 --> 00:25:33,567 -Thank you. -Up next, Chef Caytlin. 621 00:25:33,567 --> 00:25:36,000 That's me. And I made for you guys 622 00:25:36,000 --> 00:25:38,100 this creamy Tuscany chicken dish 623 00:25:38,100 --> 00:25:40,066 that I plated over some fettuccini. 624 00:25:40,066 --> 00:25:43,567 And I incorporated that turkey jerky into that sauce. 625 00:25:46,100 --> 00:25:48,967 The cook on your chicken is actually textbook. 626 00:25:48,967 --> 00:25:50,400 Like, it is juicy. 627 00:25:50,400 --> 00:25:53,166 It does need a lot more salt and some acid. 628 00:25:53,166 --> 00:25:55,867 -Yes. -The pasta is perfectly cooked. 629 00:25:55,867 --> 00:25:57,700 I'm searching for the jerky. 630 00:25:57,700 --> 00:25:59,400 It's masked by sun-dried tomato. 631 00:25:59,400 --> 00:26:02,467 But I almost would say then, "Is that the right use of it?" 632 00:26:03,367 --> 00:26:05,166 Last but not least, Chef Mada. 633 00:26:05,166 --> 00:26:07,800 -What do you got for us? -I have my world famous 634 00:26:07,800 --> 00:26:11,066 hot honey marinara fried chicken over pasta. 635 00:26:11,066 --> 00:26:14,400 For my whammy ingredient, I had a high protein fruit cereal, 636 00:26:14,400 --> 00:26:16,867 which I leaned into and I coated the chicken with. 637 00:26:16,867 --> 00:26:18,567 [Jet] Mada, this dish is super fun. 638 00:26:18,567 --> 00:26:20,066 I think you showed really good technique. 639 00:26:20,066 --> 00:26:22,800 I think the pasta's cooked perfectly. It's really well coated. 640 00:26:22,800 --> 00:26:25,100 That tomato basil plays lovely. 641 00:26:25,100 --> 00:26:27,000 The cook on that chicken thigh 642 00:26:27,000 --> 00:26:28,400 is actually really, really nice. 643 00:26:28,400 --> 00:26:31,667 I am getting a ton of sweet, I'm not getting enough spice. 644 00:26:31,667 --> 00:26:34,467 -Okay. -Parts of the fried chicken are crispy, 645 00:26:34,467 --> 00:26:35,600 -other parts are not. -Yeah. 646 00:26:35,600 --> 00:26:37,400 I think you played your cereal well. 647 00:26:37,400 --> 00:26:38,900 I think your temperature was too high. 648 00:26:38,900 --> 00:26:42,000 All right, students, thank you very much for sharing your signature dish. 649 00:26:42,000 --> 00:26:44,967 And I'm sure the professors, Chef Jet and Chef Antonia, 650 00:26:44,967 --> 00:26:47,200 already know who they want in their class. 651 00:26:47,200 --> 00:26:49,634 But the question is, 652 00:26:51,100 --> 00:26:52,800 who gets to pick first? 653 00:26:52,800 --> 00:26:53,900 [Antonia] Oh, I know how this works. 654 00:26:53,900 --> 00:26:55,900 You're gonna probably make us do something 655 00:26:55,900 --> 00:26:57,867 to figure out who picks first. 656 00:26:57,867 --> 00:27:01,467 -I've been here before. -Actually, you know what, that's a good idea. 657 00:27:01,467 --> 00:27:05,767 Let's turn the tables and let's put the professors on the hot seat 658 00:27:05,767 --> 00:27:08,400 for a little surprise culinary pop quiz 659 00:27:08,400 --> 00:27:10,367 in the form of a scavenger hunt. 660 00:27:10,367 --> 00:27:11,367 -No. -See? 661 00:27:11,367 --> 00:27:13,333 Why don't we do that? 662 00:27:14,200 --> 00:27:16,467 He just happens to have a basket 663 00:27:16,467 --> 00:27:18,667 underneath his chair. 664 00:27:27,266 --> 00:27:30,166 Question is, who gets to pick first? 665 00:27:30,166 --> 00:27:32,967 Let's put the professors on the hot seat... 666 00:27:32,967 --> 00:27:36,000 -Oh. -...for a little surprise culinary scavenger hunt. 667 00:27:36,000 --> 00:27:38,300 -[Antonia sighs] -[Guy] After I read the first question for you, 668 00:27:38,300 --> 00:27:41,767 you have to go and grab the correct item and put it in your basket. 669 00:27:41,767 --> 00:27:46,967 Now, next to that item, you will find the second question, 670 00:27:46,967 --> 00:27:50,266 which will lead you to another item and a third question. 671 00:27:50,266 --> 00:27:52,800 And the first one to bring back all three items 672 00:27:52,800 --> 00:27:54,700 will get first pick of students. 673 00:27:54,700 --> 00:27:56,367 Whoo-hoo! 674 00:27:56,367 --> 00:28:00,700 First clue, what vegetable is part of the Cajun holy trinity, 675 00:28:00,700 --> 00:28:05,000 is not part of the classic mirepoix flavor base? 676 00:28:05,000 --> 00:28:07,066 Bell pepper. Green bell pepper, by the way. 677 00:28:07,066 --> 00:28:08,066 Has to be green. 678 00:28:08,767 --> 00:28:10,500 Where's-- Oh. 679 00:28:10,500 --> 00:28:12,367 What kitchen staple is made of 100% sodium bicarbonate? 680 00:28:12,367 --> 00:28:13,567 Second clue they're looking for is, 681 00:28:13,567 --> 00:28:17,367 what kitchen staple is made of 100% sodium bicarbonate? 682 00:28:17,367 --> 00:28:18,767 [Antonia] Wait for me! 683 00:28:18,767 --> 00:28:20,734 Whoa, whoa. Stop cutting me off! 684 00:28:21,266 --> 00:28:22,634 Baking soda. Very nice. 685 00:28:23,500 --> 00:28:24,533 There it is. 686 00:28:25,700 --> 00:28:27,266 -[Jet] Grilling cheese. -[Antonia] I got you. 687 00:28:27,266 --> 00:28:31,767 And the third clue is, what grilling cheese is made from goat and sheep's milk 688 00:28:31,767 --> 00:28:35,767 using centuries-old methods on the island of Cyprus? 689 00:28:35,767 --> 00:28:37,567 -Halloumi. -It is halloumi. 690 00:28:37,567 --> 00:28:38,834 [Antonia] Got it. 691 00:28:40,166 --> 00:28:42,266 Who's got it? Who's coming back? 692 00:28:42,266 --> 00:28:43,867 Antonia and I are neck and neck. 693 00:28:43,867 --> 00:28:47,667 Picking first just gives me exactly who I want out of the game. 694 00:28:47,667 --> 00:28:49,166 [Guy] Oh, it's neck and neck. 695 00:28:49,467 --> 00:28:50,367 [Jet] Oh! 696 00:28:52,567 --> 00:28:53,500 Down. 697 00:28:53,500 --> 00:28:55,567 Down goes Tila. 698 00:28:56,467 --> 00:28:57,567 That was awesome. 699 00:28:57,567 --> 00:29:00,066 There we have it. Green bell pepper, 700 00:29:00,066 --> 00:29:01,500 baking soda, 701 00:29:01,500 --> 00:29:04,100 and halloumi. 702 00:29:04,100 --> 00:29:06,400 All right, Chef Antonia, you're first. 703 00:29:06,400 --> 00:29:09,233 Okay, my first pick is going to be... 704 00:29:11,367 --> 00:29:12,266 Samar. 705 00:29:12,266 --> 00:29:13,567 -[Guy] Samar. -[Antonia] Yes. 706 00:29:13,567 --> 00:29:15,066 [Guy] Congratulations. 707 00:29:15,066 --> 00:29:17,867 -The direction and the focus of the dish really impressed. -Thank you. 708 00:29:17,867 --> 00:29:21,266 Antonia's first pick was me. 709 00:29:21,266 --> 00:29:22,834 -Your apron. -[Samar] I'm so excited. 710 00:29:23,567 --> 00:29:24,700 [Guy] We'll see you in class. 711 00:29:24,700 --> 00:29:26,467 -Chef Jet. -All right. 712 00:29:26,467 --> 00:29:28,867 I am gonna pick Maria. 713 00:29:28,867 --> 00:29:30,233 [Guy] Maria, congratulations. 714 00:29:31,867 --> 00:29:33,200 -There you are. -[Maria] Thank you. 715 00:29:33,200 --> 00:29:34,867 -[Jet] I believe you cook from your soul. -[Maria] Thank you. 716 00:29:34,867 --> 00:29:36,200 Let's just get those technical things spot on. 717 00:29:36,200 --> 00:29:37,300 -Let's go do this. -Thank you. 718 00:29:37,300 --> 00:29:38,667 I'm so excited. 719 00:29:38,667 --> 00:29:41,266 He is genuinely so talented. 720 00:29:41,266 --> 00:29:44,000 I think I can learn so much from Jet. 721 00:29:44,000 --> 00:29:46,233 I'm gonna go with... 722 00:29:47,266 --> 00:29:48,400 Jeff. 723 00:29:48,400 --> 00:29:49,967 I think, all in all, you had a very strong direction 724 00:29:49,967 --> 00:29:51,667 and I thought you played the game very well. 725 00:29:51,667 --> 00:29:53,066 She's a seasoned pro. 726 00:29:53,066 --> 00:29:54,367 I can learn different cuisines 727 00:29:54,367 --> 00:29:56,867 and, kind of, learn to incorporate that into my own. 728 00:29:56,867 --> 00:29:59,166 -There you go, buddy. -[Jeff] Thank you, thank you. 729 00:29:59,166 --> 00:30:01,800 My next pick is Tyler. 730 00:30:01,800 --> 00:30:03,100 We're gonna get you to school, 731 00:30:03,100 --> 00:30:05,467 we're gonna get you straight As on everything. 732 00:30:05,467 --> 00:30:07,700 [Tyler] Jet's gonna teach me some things about technique 733 00:30:07,700 --> 00:30:10,367 that could really take my game in the kitchen to the next level, 734 00:30:10,367 --> 00:30:14,066 and that's what I need to do if I'm gonna keep advancing in this tournament. 735 00:30:16,100 --> 00:30:20,233 For my third enrolment pick, I'd like to go with Diana. 736 00:30:21,166 --> 00:30:22,700 Again, some execution issues, 737 00:30:22,700 --> 00:30:23,967 but your flavors were beautiful. 738 00:30:23,967 --> 00:30:26,600 I think she can help me, like, get out of my comfort zone. 739 00:30:26,600 --> 00:30:27,867 -Congratulations. -Thank you. 740 00:30:28,567 --> 00:30:30,467 All right, Chef Jet, that leaves you 741 00:30:30,467 --> 00:30:31,800 -with Mada... -Ooh. 742 00:30:31,800 --> 00:30:33,000 ...and Caytlin. 743 00:30:33,000 --> 00:30:35,800 So there's two of you left and only one apron. 744 00:30:35,800 --> 00:30:38,934 All right. You guys were neck and neck to me. 745 00:30:41,667 --> 00:30:45,100 Unfortunately, I think I need to see you two cook again 746 00:30:45,100 --> 00:30:47,166 -to really be sure. -Whoa. 747 00:30:47,166 --> 00:30:49,166 I think there's only one way to find out. 748 00:30:49,166 --> 00:30:52,333 So that means we will be in a sudden-death cook-off. 749 00:30:52,867 --> 00:30:53,867 -Antonia. -[Antonia] Yeah. 750 00:30:53,867 --> 00:30:54,767 That's all we need of you. 751 00:30:54,767 --> 00:30:55,700 -[Antonia] Okay. -Thank you very much. 752 00:30:55,700 --> 00:30:56,767 Thank you, thank you. 753 00:30:56,767 --> 00:30:58,867 -[Guy] All right, chefs, good luck. -Thank you. 754 00:30:58,867 --> 00:31:01,166 -[Guy] Back to your carts. -All right. Thank you, Chef. 755 00:31:01,166 --> 00:31:02,567 I am so bummed. 756 00:31:02,567 --> 00:31:03,767 My heart sank. 757 00:31:03,767 --> 00:31:05,100 Even though I'm in the bottom now, 758 00:31:05,100 --> 00:31:06,600 I'm not gonna be in the bottom for long 759 00:31:06,600 --> 00:31:08,634 'cause I'm willing to do whatever it takes to get to the top. 760 00:31:11,100 --> 00:31:15,166 So, Professor Jet, this is their final chance to prove to you 761 00:31:15,166 --> 00:31:17,367 who belongs to be in your class, 762 00:31:17,367 --> 00:31:20,066 and who will be going back to the drawing board. 763 00:31:20,066 --> 00:31:21,667 So, Hunter. 764 00:31:23,467 --> 00:31:24,967 Oh, my goodness. 765 00:31:24,967 --> 00:31:27,400 Chalkboard menu her at Flavortown Academy 766 00:31:27,400 --> 00:31:31,600 that could be combined to create different menu possibilities. 767 00:31:31,600 --> 00:31:36,166 We have the choices between adjectives of cheesy, fried and garlicky. 768 00:31:36,166 --> 00:31:40,300 Protein, we have pork, turkey and beef. 769 00:31:40,300 --> 00:31:42,367 And the dish would either have to be 770 00:31:42,367 --> 00:31:46,467 a brunch, a burger, or a soup and sandwich. 771 00:31:46,467 --> 00:31:48,433 I'm gonna let the students pick. 772 00:31:49,266 --> 00:31:51,900 -So, ladies first. -Okay. 773 00:31:51,900 --> 00:31:53,767 -I'm going garlicky. -Good choice, good choice. 774 00:31:53,767 --> 00:31:56,066 -Garlicky it is. Fantastic. -Good choice, good choice. 775 00:31:56,066 --> 00:31:57,300 Garlic is my jam. 776 00:31:57,300 --> 00:31:59,233 [Guy] Mada, why don't you come up and pick the protein for us? 777 00:32:00,166 --> 00:32:01,266 [Hunter] Ooh, what's he gonna pick? 778 00:32:01,266 --> 00:32:03,100 -[Mada] I got beef. -[Hunter] Oh, beef. 779 00:32:03,100 --> 00:32:04,567 [Mada] I thought it'd go well with garlic, 780 00:32:04,567 --> 00:32:07,200 and also, I'm the best at cooking beef. 781 00:32:07,200 --> 00:32:10,867 Well, I'm gonna have to leave up to the Professor then. 782 00:32:10,867 --> 00:32:12,300 Professor, what do you wanna pick? 783 00:32:12,300 --> 00:32:15,467 I am going with... 784 00:32:15,467 --> 00:32:16,467 I really gotta think about this, though. 785 00:32:16,467 --> 00:32:18,867 Can I think about it for a second? 786 00:32:18,867 --> 00:32:21,634 -Uh, brunches are good. -[Guy] Hey, hey, hey, hey. 787 00:32:23,300 --> 00:32:24,500 'Sup? 788 00:32:24,500 --> 00:32:26,100 What is this guy doing here? 789 00:32:26,100 --> 00:32:28,767 -Keeping the place clean. -[Guy] I know that voice. 790 00:32:28,767 --> 00:32:30,767 It's so ridiculous. 791 00:32:30,767 --> 00:32:32,867 Ladies and gentlemen, the acclaimed chef, 792 00:32:32,867 --> 00:32:35,166 the one and only Chef Josh Capon. 793 00:32:38,266 --> 00:32:40,900 You know what, since we've got Capon. 794 00:32:40,900 --> 00:32:42,066 Yeah. 795 00:32:42,066 --> 00:32:43,567 -What's it gonna be? -I've been upgraded. 796 00:32:43,567 --> 00:32:46,166 [Josh] Come on, this one's too easy. 797 00:32:46,166 --> 00:32:50,000 As a seven-time champion of the Burger Bash, make me proud. 798 00:32:50,000 --> 00:32:51,600 Yeah! 799 00:32:51,600 --> 00:32:52,667 My man. 800 00:32:52,667 --> 00:32:53,967 Yeah, you missed a spot over there. 801 00:32:54,800 --> 00:32:56,367 [laughing] 802 00:32:56,367 --> 00:32:57,500 -[Mada] Yes. -[Josh] Good luck. 803 00:32:57,500 --> 00:32:58,867 -[Guy] That's so ridiculous. -Good luck. 804 00:32:58,867 --> 00:33:00,333 Thank you. 805 00:33:00,333 --> 00:33:03,767 You have 30 minutes to shop, prepare a plate of your garlicky beef burger 806 00:33:03,767 --> 00:33:07,367 that will enroll you in Professor Jet's class. 807 00:33:07,367 --> 00:33:10,166 And just so it happens, it's in three, two, one. 808 00:33:10,166 --> 00:33:11,166 No, you gotta wait. 809 00:33:11,166 --> 00:33:12,834 You have to wait till I say go and all that. 810 00:33:14,767 --> 00:33:17,000 -Whoa. -They're not falling for that. 811 00:33:17,000 --> 00:33:18,667 Thirty minutes to make it happen. 812 00:33:21,200 --> 00:33:22,567 Let's roll. 813 00:33:22,567 --> 00:33:24,266 I've only got room for one more student in my class 814 00:33:24,266 --> 00:33:26,967 so I'm looking for really great technique. 815 00:33:26,967 --> 00:33:28,467 I'm looking for confidence, 816 00:33:28,467 --> 00:33:31,266 I'm looking for the ability to be moldable. 817 00:33:31,266 --> 00:33:35,166 Garlicky beef burger, I mean, it's kind of a slam dunk. 818 00:33:35,166 --> 00:33:36,667 [Caytlin] Bacon. Gotta have bacon. 819 00:33:36,667 --> 00:33:40,667 I'm going to impress Jet by making my famous ranch burger. 820 00:33:40,667 --> 00:33:43,100 Secret ingredient for my burgers. 821 00:33:43,100 --> 00:33:44,800 I love the simple ranch packet 822 00:33:44,800 --> 00:33:47,367 because there's so many different flavors. 823 00:33:47,367 --> 00:33:50,300 Plus, it's got the garlic, so check. 824 00:33:50,300 --> 00:33:52,700 And then, of course, garlic. 825 00:33:52,700 --> 00:33:56,867 And I like this roasted garlic. 826 00:33:56,867 --> 00:33:59,667 [Mada] I'm bringing garlic, on garlic, on garlic. 827 00:33:59,667 --> 00:34:03,834 I'm gonna make an over the top garlic stuffed cheeseburger. 828 00:34:04,367 --> 00:34:06,100 I need that brioche. 829 00:34:06,100 --> 00:34:09,266 On a garlic bun with some garlic aioli, too. 830 00:34:09,266 --> 00:34:12,200 Mayo, garlic, garlic. All right. 831 00:34:12,200 --> 00:34:14,066 Roasted garlic. Love it. 832 00:34:14,066 --> 00:34:15,367 Crushed garlic. Oh, man. 833 00:34:15,367 --> 00:34:18,467 They want garlic, Imma give 'em garlic. 834 00:34:18,467 --> 00:34:20,767 There we go. Got the extra garlic. 835 00:34:20,767 --> 00:34:24,200 Being down to the bottom two and not hearing my name being called, 836 00:34:24,200 --> 00:34:26,367 this reminds me back when I was about ten years old, 837 00:34:26,367 --> 00:34:27,800 when I first started playing basketball. 838 00:34:27,800 --> 00:34:30,166 And I was always the last to get picked. 839 00:34:30,166 --> 00:34:31,467 If you crumble under the pressure, 840 00:34:31,467 --> 00:34:34,200 you're not gonna go far in life, and I was built for this. 841 00:34:34,200 --> 00:34:36,333 They want garlic, Imma give them garlic. 842 00:34:46,266 --> 00:34:47,900 [Guy] Twenty-four minutes. 843 00:34:47,900 --> 00:34:51,166 What are you looking for in your, uh, garlic and beef burger? 844 00:34:51,166 --> 00:34:53,066 [Jet] I'm looking for a perfect cook on burger, 845 00:34:53,066 --> 00:34:55,266 I'm looking for really good interpretations. 846 00:34:55,266 --> 00:34:57,000 All right, Chef, tell me about this garlic burger. 847 00:34:57,000 --> 00:34:59,100 [Mada] Put garlic inside the meat, 848 00:34:59,100 --> 00:35:01,967 and then make a real garlicky mayonnaise. 849 00:35:01,967 --> 00:35:05,433 And I'm also gonna toast the buns almost like a garlic bread. 850 00:35:05,600 --> 00:35:06,600 Okay. 851 00:35:06,600 --> 00:35:09,166 I wanted to char my burgers first on the grill 852 00:35:09,166 --> 00:35:10,500 before I finished them in the oven. 853 00:35:10,500 --> 00:35:11,700 [Jet] Are they seasoned up really well? 854 00:35:11,700 --> 00:35:13,266 -We talked about seasoning a lot. -[Mada] Yes. 855 00:35:13,266 --> 00:35:14,700 That's one thing I learned from that last round. 856 00:35:14,700 --> 00:35:17,200 So I'm not going home over seasoning. 857 00:35:17,200 --> 00:35:19,000 For my kids, I'm their superhero. 858 00:35:19,000 --> 00:35:21,000 They look up to me like I'm super dad. 859 00:35:21,000 --> 00:35:23,667 And so for me, there's no greater pride 860 00:35:23,667 --> 00:35:26,934 than having my kids see me compete and win this one. 861 00:35:28,000 --> 00:35:30,467 [Caytlin] Bacon's going in the oven. 862 00:35:30,467 --> 00:35:33,767 How are you gonna be better than your classmate, Mada? 863 00:35:33,767 --> 00:35:35,166 I got this. 864 00:35:35,166 --> 00:35:38,767 I like to use 80/20 ground beef 865 00:35:38,767 --> 00:35:42,066 'cause it's got good fat content. 866 00:35:42,066 --> 00:35:46,266 Here's my secret weapon, ranch dressing packet. 867 00:35:46,266 --> 00:35:48,367 -Some powdered ranch dressing. -Yes. 868 00:35:48,367 --> 00:35:50,900 -That is my, like, secret ingredient... -[Guy] I like that. 869 00:35:50,900 --> 00:35:53,066 -...that I use a lot. -[Guy] The kids must go nuts for it. 870 00:35:53,066 --> 00:35:55,500 [Caytlin] Now, it's time to cook the patties. 871 00:35:55,500 --> 00:35:57,500 Chefs, 15 minutes to go. 872 00:35:57,500 --> 00:36:00,433 Fifteen minutes to see who's staying and who's going. 873 00:36:01,667 --> 00:36:03,600 [Mada] Okay, a little bit more, a little bit more. 874 00:36:03,600 --> 00:36:06,066 Mada is grabbing the probe thermometer. 875 00:36:06,066 --> 00:36:07,667 He's looking for a very specific temperature. 876 00:36:07,667 --> 00:36:09,166 I think that's really smart. 877 00:36:09,166 --> 00:36:12,967 I'd rather take something slightly under, than over and dry. 878 00:36:12,967 --> 00:36:14,600 [Mada] And while those are cooking in the oven, 879 00:36:14,600 --> 00:36:16,700 I get started on my garlicky aioli. 880 00:36:16,700 --> 00:36:19,867 I add mayo, then I add some granulated garlic, 881 00:36:19,867 --> 00:36:22,266 roasted garlic and minced garlic. 882 00:36:23,667 --> 00:36:25,000 Tasting as I go along, 883 00:36:25,000 --> 00:36:27,000 making sure everything is seasoned. 884 00:36:27,000 --> 00:36:28,200 Need more garlic. 885 00:36:28,200 --> 00:36:32,266 I do see that they're learning from their mistakes. 886 00:36:32,266 --> 00:36:33,967 We've got Mada tasting more. 887 00:36:35,100 --> 00:36:36,000 Perfect. 888 00:36:36,000 --> 00:36:38,200 -Caytlin, you feeling good? -Heck yeah. 889 00:36:38,200 --> 00:36:40,367 Mercy, it goes fast. 890 00:36:40,367 --> 00:36:41,867 I'm gonna throw some cheese on there. 891 00:36:42,367 --> 00:36:43,734 We're gonna take this. 892 00:36:44,567 --> 00:36:46,033 We're gonna add this. 893 00:36:47,767 --> 00:36:48,867 What you got going on top there, Chef? 894 00:36:48,867 --> 00:36:53,967 I've got some roasty-toasty garlic. 895 00:36:53,967 --> 00:36:57,500 Get that internal temp on my burgers is perfect. 896 00:36:57,500 --> 00:37:00,166 Next, I'm going to whip up some garlic spread. 897 00:37:00,166 --> 00:37:01,533 Goes on these buns. 898 00:37:01,533 --> 00:37:06,634 It would be amazing if this burger made me win it to be on Jet's team. 899 00:37:11,000 --> 00:37:12,266 Perfect. 900 00:37:12,266 --> 00:37:14,166 [Guy] Four minutes. Four to go. 901 00:37:15,266 --> 00:37:16,700 [Mada] I start with my toasted buns, 902 00:37:16,700 --> 00:37:19,100 adding the garlicky, garlicky aioli. 903 00:37:19,100 --> 00:37:21,967 And on top of that, I added some more roasted garlic. 904 00:37:21,967 --> 00:37:24,200 It's gonna be garlicky. 905 00:37:24,200 --> 00:37:28,367 Those patties come out super, super juicy. Cooked to perfection. 906 00:37:28,367 --> 00:37:30,400 And last to go on is the cheese. 907 00:37:30,400 --> 00:37:34,266 I start blow torching it to get it nice and melted. 908 00:37:34,266 --> 00:37:37,100 Looking across from Caytlin, there's only two of us, 909 00:37:37,100 --> 00:37:38,767 and one of us is going home. 910 00:37:38,767 --> 00:37:40,100 [Caytlin] Garlicky, smoky sauce. 911 00:37:40,100 --> 00:37:42,667 We are going to load it on on there. 912 00:37:42,667 --> 00:37:44,367 Lettuce on the bottom. 913 00:37:44,367 --> 00:37:47,567 I open the oven, and those burgers are gorgeous. 914 00:37:47,567 --> 00:37:48,767 Whoo-wee. 915 00:37:48,767 --> 00:37:51,400 Chef, let's get plating. One minute! 916 00:37:51,400 --> 00:37:53,867 Oh, look at that cheesy, gooey burger. 917 00:37:53,867 --> 00:37:55,900 This is a do-or-die situation. 918 00:37:55,900 --> 00:37:58,166 Which chef is gonna join my class? 919 00:37:58,166 --> 00:38:02,467 [Guy] Four, three, two, one. 920 00:38:02,467 --> 00:38:03,667 -[bell ringing] -Stop working. 921 00:38:03,667 --> 00:38:05,133 Let's go. 922 00:38:05,133 --> 00:38:08,867 All right, chefs, it's time to give your dish dissertation to the Professor. 923 00:38:08,867 --> 00:38:11,567 Let's take it to Chef Jet. Right this way. 924 00:38:12,767 --> 00:38:14,767 This is it, the Pass/Fail test 925 00:38:14,767 --> 00:38:17,100 in week one of Flavortown Academy. 926 00:38:17,100 --> 00:38:21,800 They were required to make us a garlicky beef burger. 927 00:38:21,800 --> 00:38:23,900 But, Professor Jet, since this is someone 928 00:38:23,900 --> 00:38:25,900 that will be attending your class, 929 00:38:25,900 --> 00:38:27,967 I think it's only fair that you make the decision. 930 00:38:27,967 --> 00:38:30,300 -Thanks for the honor. -Chef Mada, what do you have for us? 931 00:38:30,300 --> 00:38:32,367 I toasted the bun in some garlic butter. 932 00:38:32,367 --> 00:38:35,367 And then we got garlic inside the patty. 933 00:38:35,367 --> 00:38:38,767 And then we got garlic aioli as a spread. 934 00:38:38,767 --> 00:38:40,166 [whistles] 935 00:38:40,166 --> 00:38:41,834 Mmm. 936 00:38:42,567 --> 00:38:45,367 Mada, you crushed this cook, brother. 937 00:38:45,367 --> 00:38:47,066 -Thank you. -[Jet] Beautiful seasoning. 938 00:38:47,066 --> 00:38:49,467 The cook on the burger, spot on. 939 00:38:49,467 --> 00:38:51,767 Putting the garlic on the bun 940 00:38:51,767 --> 00:38:53,400 with the spread, with the meat, 941 00:38:53,400 --> 00:38:55,266 I think that was a solid move. 942 00:38:55,266 --> 00:38:59,367 But believe it or not, it's still not blowing my head off with garlic. 943 00:38:59,367 --> 00:39:01,500 -Okay. -It still could take a little more. 944 00:39:01,500 --> 00:39:02,667 Thank you, Chef. 945 00:39:02,667 --> 00:39:04,467 All right, not to be outdone. 946 00:39:04,467 --> 00:39:06,100 Chef Caytlin, what do you have? 947 00:39:06,100 --> 00:39:09,567 I have my garlicky ranch burger. 948 00:39:09,567 --> 00:39:12,567 And this has garlic in the sauce. 949 00:39:12,567 --> 00:39:17,700 And then, of course, garlic in the meat itself. 950 00:39:17,700 --> 00:39:20,867 Caytlin, flavor-wise, I like the ranch in there. 951 00:39:20,867 --> 00:39:23,200 -The issue is the cook on the patty. -Oh. 952 00:39:23,200 --> 00:39:24,200 You took it too far. 953 00:39:24,200 --> 00:39:27,367 -It's actually started to gray out. -Okay. 954 00:39:27,367 --> 00:39:28,367 All right, thank you very much. 955 00:39:28,367 --> 00:39:30,300 Professor Jet, you got a tough decision. 956 00:39:30,300 --> 00:39:32,100 Students, we're gonna send you back to the kitchens. 957 00:39:32,100 --> 00:39:35,266 And we will call you back when we have a decision. Thank you. 958 00:39:35,266 --> 00:39:37,066 [Caytlin] Oh, my goodness. 959 00:39:37,066 --> 00:39:40,567 All right, Jet, who is gonna be the final student to make your roster? 960 00:39:40,567 --> 00:39:43,000 Man, Caytlin gave me perfect garlic. 961 00:39:43,000 --> 00:39:46,066 Mada gave me really perfect beef. 962 00:39:46,066 --> 00:39:47,967 That's exactly where I'm stuck. 963 00:39:49,767 --> 00:39:52,066 I feel one can be a better student over time. 964 00:39:59,967 --> 00:40:02,667 All right, it is Professor Jet's time. 965 00:40:02,667 --> 00:40:06,700 Professor, who is the final student to join your class? 966 00:40:06,700 --> 00:40:09,567 Final student is... 967 00:40:14,867 --> 00:40:16,166 Mada. 968 00:40:16,767 --> 00:40:17,600 Thank you, Chef. 969 00:40:17,600 --> 00:40:19,667 Chef Mada, congratulations. 970 00:40:19,667 --> 00:40:22,200 Chef Caytlin, I think the ranch was dynamite, 971 00:40:22,200 --> 00:40:23,867 I think the garlic was dynamite. 972 00:40:23,867 --> 00:40:25,667 Unfortunately, overcooking the burger 973 00:40:25,667 --> 00:40:27,300 makes us pull you out of class. 974 00:40:27,300 --> 00:40:29,800 -But thank you very much. It was great to have you. -Thank you. 975 00:40:29,800 --> 00:40:32,367 -Thank you. Good luck, buddy. -Thank you. 976 00:40:32,367 --> 00:40:34,900 I'm supper bummed that I don't get to continue to learn from them. 977 00:40:34,900 --> 00:40:36,700 -Thank you. -Great to have you. 978 00:40:36,700 --> 00:40:38,367 [Caytlin] Thank you. 979 00:40:38,367 --> 00:40:39,867 But until next time, 980 00:40:39,867 --> 00:40:41,433 we'll see you later. 981 00:40:42,667 --> 00:40:44,000 [Guy] Chef Mada, I will tell this to you. 982 00:40:44,000 --> 00:40:45,667 This is one of the best in the industry. 983 00:40:45,667 --> 00:40:47,467 Five-time world record holder. 984 00:40:47,467 --> 00:40:50,467 He's got a giant canvas to work on so I'm ready. 985 00:40:50,467 --> 00:40:51,767 Hopefully this will cover some of it, 986 00:40:51,767 --> 00:40:55,266 but welcome to Jet's class. 987 00:40:55,266 --> 00:40:56,767 -Congrats, Chef. -There you go, buddy. 988 00:40:56,767 --> 00:40:58,767 -We'll see you next week. -Thank you so much. Thank you so much, Chef. 989 00:40:58,767 --> 00:41:01,700 Jet, I gotta tell you, enrolment week is done. It's over. 990 00:41:01,700 --> 00:41:06,467 Next week's freshman course is gonna start off with a big bang. 991 00:41:06,467 --> 00:41:08,200 Congratulations to the six of you. 992 00:41:08,200 --> 00:41:10,266 If you thought that that was challenging, 993 00:41:10,266 --> 00:41:12,567 wait till you see this week's coursework. 994 00:41:12,567 --> 00:41:14,300 They're coming, they're coming. 995 00:41:14,300 --> 00:41:17,000 This week is all about how to cook on a budget. 996 00:41:17,000 --> 00:41:18,300 -[Maria sighs] -[Jeff] $2, $2. 997 00:41:18,300 --> 00:41:20,100 -$2. -Elevating your food. 998 00:41:20,100 --> 00:41:22,166 [Jet] Take this time to make it look beautiful. 999 00:41:22,166 --> 00:41:24,066 International cuisines. 1000 00:41:24,066 --> 00:41:25,400 Don't go crazy, don't go crazy. 1001 00:41:25,400 --> 00:41:27,600 -Whoo! -Why am I nervous? 1002 00:41:27,600 --> 00:41:29,700 -Come on, run, run, run. Pick it up! -Let's go, let's go, let's go. 1003 00:41:29,700 --> 00:41:31,667 And these two want to beat each other so bad. 1004 00:41:31,667 --> 00:41:33,867 -No. -Come check your shrimp. 1005 00:41:33,867 --> 00:41:34,767 No, no, don't put 'em back. 1006 00:41:34,767 --> 00:41:36,100 Go, go, go. Just go, start over. 1007 00:41:36,100 --> 00:41:39,200 I am learning how to harness my calm energy. 1008 00:41:39,200 --> 00:41:42,567 It's exciting, it's extravagant and it's over the top. 1009 00:41:42,567 --> 00:41:44,767 What else can I say? It's super delicious. 1010 00:41:44,767 --> 00:41:47,367 -[Maria exclaiming] -The hardest thing about this tournament 1011 00:41:47,367 --> 00:41:48,567 is just how grueling it is. 1012 00:41:48,567 --> 00:41:50,266 What am I gonna do? What am I doing? What am I doing? 1013 00:41:50,266 --> 00:41:51,600 The student who was the most worthy 1014 00:41:51,600 --> 00:41:53,700 of earning them the top honors 1015 00:41:53,700 --> 00:41:58,166 and the $35,000 grand prize is... 1016 00:41:58,667 --> 00:41:59,900 This is gonna be a fight.