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[Guy] For the next
five weeks,
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00:00:02,467 --> 00:00:04,333
Flavortown Market
will become...
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00:00:05,567 --> 00:00:07,567
Flavortown Academy.
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00:00:07,567 --> 00:00:09,367
[Antonia] We're talking about
elevated food.
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Throw some butter in there
and butter baste.
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[Guy] Where the best
home cooks in the country
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00:00:13,166 --> 00:00:16,100
get learn to take their skills
to the next level.
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Rain it on and rub it in.
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00:00:18,767 --> 00:00:22,467
Tonight, home cooks attempt
to elevate their dishes
to the next level.
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Oh, my goodness.
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We don't have wagyu
already ground?
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-Don't go crazy.
Don't go crazy.
-Whoo!
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They are sophomores,
I mean this isn't rookie time.
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It's part three
of Flavortown Academy
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and it starts right now.
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[screaming] Yeah!
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Let's welcome our
Flavortown Academy sophomores!
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Professor Jet's class.
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[in sing-song voice]
Come on, come on, come on.
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Last week I lost Mada.
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But I'm really seeing
a lot of improvement
in Maria and Tyler.
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I'm coming back this week
with a vengeance.
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Small class.
How you doing, Ty?
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-Nice to have you back.
-Hi.
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-Thank you, Chef.
-Wonderful.
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And professor
Chef Antonia's class.
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-Here we go!
-What's up!
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My entire team is safe coming
into the sophomore year.
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So coming into this week,
high expectation.
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Welcome, team.
Nice to have you.
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-[Jet booing]
-[cheerfully hooting]
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Boo. I mean "yay."
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-Hello. Hello. Hello.
-What's up, team?
What's up, team?
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You deserve some props,
students.
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The five of you have passed
last week's freshman course,
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proving that you could cook
on a budget.
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[Jet] $5.99 versus $6.99
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Every penny counts
in a budget challenge.
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Share the ingredients,
so limes.
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Now, you'll need to follow
your professor's guidance
carefully
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if you want to be crowned
Supermarket cum-laude
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-and win $35,000.
-[all cheering and clapping]
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[indistinct shouting]
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All right. This week's course
in higher education
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is all about
elevating your food...
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to make higher end dishes.
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Love it.
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So I'm giving your professors
an opportunity...
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Oh, God.
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I'm giving them
an opportunity to increase
your chances of success
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-with a challenge
that demonstrates...
-[sighs]
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-...their fine dining skills.
-Oh, man...
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Namely, the art of serving
champagne.
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-Oh! Champagne.
-[all] Oh. Champagne.
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Let me bring you
in just a moment
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to the champagne station.
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-Hi.
-Hunter!
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There we go.
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Your job, professors,
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is to pour champagne
into a flute
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and deliver it on a tray
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to one of the judges.
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Then repeat that process
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until you have served
the entire panel of judges.
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-Wow.
-[laughing]
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[Guy] Whoever can serve
three judges first
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will win a key advantage
for their students.
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[Jet] Oh...
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Let's go, teams.
Let's go, team green!
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[Guy] Here we go.
Ladies and gentlemen,
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three, two, one, go.
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-All right, Chef Jet!
-[Guy] There they go!
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[all cheering and clapping]
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[Tyler]
I'm a sports broadcaster
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Let me turn my play by play
voice really quick.
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Chef Lofaso jumps out
to an early lead
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and it looks like
this horse is gonna gallop
to a victory.
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My pony, Chef Tila,
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is struggling
to open the champagne
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and get his butt in gear.
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-Yay!
- [Tyler] Lofaso
starts out great.
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She's got a tremendous lead
on Chef Jet Tila.
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[Samar] Don't drop any!
Don't drop!
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[cheering]
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[shrieks]
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-[clapping]
-[Aarti] Come on, Chef Jet!
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-Well done.
-Yes, Chef Jet!
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Come on, run quicker!
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[Tyler] Tila is struggling
at the box to get
that champagne in the glass.
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-[Samar] You got this.
-[Guy] Okay.
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Go, Jet!
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[Diana] Look at that.
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Move!
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[Maria] Run!
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Run!
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[Tyler] No, no. Look at this.
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Chef Tila, around the stretch,
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turning up the speed.
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all off a sudden,
it's coming down
to the final stretch.
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-Got it. Got it. Got it.
-Fill the glass!
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Got it. Got it. Got it.
Got it. Got it.
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Come on. Come on.
Come on. Come on.
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[Jet] So last week,
I lost Mada,
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I need to win this
for my team
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and build back their morale.
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-Come on!
-[all cheering]
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-Oh, my--
-[all laughing]
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[Tyler] Here comes Chef Tila,
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around the corner they come.
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[all cheering]
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-Run back!
-You have to get back!
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-Oh, you gotta go back?
-[Guy] Oh, here comes Jet.
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[Tyler] It's Chef Tila!
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A comeback for the ages.
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I cannot believe
what I just saw.
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Our winner,
Professor Tila!
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[all cheering and clapping]
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-Yes, Chef!
-There you go,
Professor Tila!
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[Guy] Now, students,
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Hunter and I have devised
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a fantastic
first sophomore assignment.
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I want you to make
an elevated weeknight dinner.
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Now, these are the dishes
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we'd like to see you
make your elevated version of.
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We have meat and potatoes,
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chicken and rice,
spaghetti and meatballs.
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Okay? So when I say "go,"
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you can huddle
with your professor
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and decide which dish
each student in the class
will upgrade.
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How much
should you elevate your meal?
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Well, sky's the limit.
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Well, there's one limit
and that's...
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-nine ingredients or less.
-[groans in frustration]
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Because this is Express Lane.
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[all groaning]
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This is gonna help teach you
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that you don't need
a high ingredient count
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to make a high-end dish.
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You can go
get nine ingredients or less.
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Professor Jet, since you got
the key advantage,
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we'd like to grant you
one extra ingredient.
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[all] Yes!
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[Tyler] Thank you.
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[Guy] Teams,
just one other brief note.
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Unfortunately, this week,
no class is safe.
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The two bottom dishes
will go head to head...
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for pass or fail.
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Thirty minutes to shop,
prepare and plate
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your elevated
weeknight dinners.
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And just remember,
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when I say,
"three, two, one, go,"
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-it's time to go.
-Go, go, go.
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-Pick one, pick one, pick one.
-Spaghetti and meatballs?
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I don't know.
Which one do you want?
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-[Antonia] Yes.
100%. Let's go.
-Cool.
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It's not
"can they make the dish?"
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It's "can they elevate
the dish?"
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[Maria] Yes!
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Let's go. Move, move, move.
Run, run, run.
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All right. What kind
of chicken do you wanna do?
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So, Diana is doing
chicken and rice.
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Samar is doing
spaghetti and meatballs
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and Jeff is doing
meat and potatoes.
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So, we want to think
of something fancy, right?
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Elevating is gonna be
a choice of ingredients
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and it's gonna be
also plating.
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-You do what you normally do.
-Okay.
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-I normally do a breast.
-Great. Let's go breasts.
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I'm Mole Mama.
So I have to make mole.
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Cause I can make my family's
chicken mole recipe.
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You wanna get the frozen rice?
Go ahead down there.
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But, oh, my goodness,
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we only have nine ingredients.
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When I make mole at home
from scratch,
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I use four different kinds
of dried peppers.
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Limited ingredients actually
doesn't always bother me.
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Because it really
makes you focus.
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[Diana] So, I have to grab
California chili powder.
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Because that's going
to mimic
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those four other
peppers that I would use
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making this from scratch.
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And I'm also gonna get cloves.
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That is a must-have
in our mole sauce.
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I gotta do something
to elevate this rice.
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I'm gonna make it spicy
with some peppers in it,
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some blistered tomatoes.
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[Antonia] I'm definitely
worried about Diana.
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The shopping cart
looks very scarce.
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And you feel like you can make
a good dish with this?
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You feel good about this?
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I do.
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But I trust that she knows
what she's doing.
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Then let's get ready
to rumble.
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Gosh darn. What am I doing?
What am I doing?
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I'm elevating
this meat and potatoes
to a surf and turf.
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With filet mignon
and some shrimp.
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Also some fried potatoes
with truffle salt
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to kind of elevate it
in flavor.
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[Antonia] Okay.
Where are we at?
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00:07:40,767 --> 00:07:43,200
You can add the shrimp.
The shrimp
has to be very secondary.
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Please make sure it's about
the meat and the potatoes.
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'Cause that's
what we're being judged on.
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-[Jeff] Do I need
more veggies?
-I would say something fresh.
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He has shrimp,
he has fillet mignon
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both of those read
to sort of this
high-end surf and turf.
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He had a little bit
of truffle salt.
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This seems like
you have a lot of ingredients.
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-Chef, where's the pasta?
-[Antonia] Right?
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00:08:00,767 --> 00:08:02,567
There's fresh pastas here.
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00:08:02,567 --> 00:08:04,767
-Like the fresh rigatoni.
-[Samar] Nice.
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00:08:04,767 --> 00:08:08,100
I have to elevate
spaghetti and meatballs.
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00:08:08,100 --> 00:08:09,767
[scoffs]
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00:08:09,767 --> 00:08:14,367
Maybe we can elevate it
by getting super bougie
ingredients or something.
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00:08:14,367 --> 00:08:15,667
You can go a pesto.
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00:08:15,667 --> 00:08:17,367
[Samar] I'm getting
pre-made pesto
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00:08:17,367 --> 00:08:19,567
because we have
limited ingredients.
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00:08:19,567 --> 00:08:21,500
This might elevate it
a little bit different.
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00:08:21,500 --> 00:08:23,467
Remember,
only nine ingredients.
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00:08:23,467 --> 00:08:25,700
[Antonia] Limited ingredients
without question,
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00:08:25,700 --> 00:08:28,266
a hand-made pesto
is the best way to go.
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00:08:28,266 --> 00:08:31,266
This might be a little
elevated for these chefs
at this stage.
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00:08:31,266 --> 00:08:33,567
But they are sophomores.
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00:08:33,567 --> 00:08:35,066
I mean,
this isn't rookie time.
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00:08:35,066 --> 00:08:37,467
My students,
they get ten items
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00:08:37,467 --> 00:08:39,300
when Antonia's team got nine
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00:08:39,300 --> 00:08:40,266
and that's massive.
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00:08:41,367 --> 00:08:43,367
Maria making
meat and potatoes,
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00:08:43,367 --> 00:08:45,767
it better be the most
expensive meat in the market.
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00:08:45,767 --> 00:08:48,100
-What do you think?
Porterhouse steak?
-Lovely.
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00:08:48,100 --> 00:08:49,400
That's better than fillet.
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00:08:49,400 --> 00:08:51,567
[Maria] But it's not just
a weeknight dinner,
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00:08:51,567 --> 00:08:53,567
it's an elevated
weeknight dinner.
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00:08:53,567 --> 00:08:55,367
So I have to go big.
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00:08:55,367 --> 00:08:57,700
[Jet] Yeah. Gold potatoes.
Always yes.
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00:08:57,700 --> 00:09:00,867
[Maria] So, I immediately
think famous crispy potatoes.
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00:09:00,867 --> 00:09:03,500
[Jet] Maria, you making
a sauce?
Like, a morel sauce?
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00:09:03,500 --> 00:09:05,100
[Maria] Yeah.
♪ Morels ♪
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00:09:05,100 --> 00:09:08,300
We all know morels
are the most expensive
mushroom out there.
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00:09:08,300 --> 00:09:11,166
Last week, my team
ended up in the bottom.
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00:09:11,166 --> 00:09:15,200
I learnt everyone is
up for grabs
in this competition.
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00:09:15,200 --> 00:09:16,967
These judges are fancy.
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00:09:16,967 --> 00:09:18,467
They need herbs and balance.
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00:09:18,467 --> 00:09:20,667
We don't have wagyu
already ground?
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00:09:20,667 --> 00:09:22,500
-Are you confident enough
to grind it yourself?
-That's two.
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00:09:22,500 --> 00:09:23,767
-No, I don't think I am.
-[Jet] Okay.
246
00:09:23,767 --> 00:09:25,767
-[Jet] Get a veal.
Veal's expensive.
-Veal.
247
00:09:25,767 --> 00:09:28,800
Professor Tila's
got a tremendous idea.
248
00:09:28,800 --> 00:09:31,767
Wagyu fillet and mix it
with your ground veal
249
00:09:31,767 --> 00:09:34,967
and that is
how you elevate a meatball.
250
00:09:34,967 --> 00:09:36,500
Ingredients to make a sauce
from scratch.
251
00:09:36,500 --> 00:09:37,600
I gotta go jarred.
252
00:09:37,600 --> 00:09:38,467
How about Guy's?
253
00:09:38,467 --> 00:09:40,400
Guy's gotta have
the best high-end.
254
00:09:40,400 --> 00:09:42,867
That's as high-end
as it gets right there.
255
00:09:42,867 --> 00:09:46,100
A great way to elevate
your own jarred sauces at home
256
00:09:46,100 --> 00:09:48,000
is to add the highest
quality ingredients.
257
00:09:48,000 --> 00:09:50,667
I'm using goat cheese
and basil.
258
00:09:50,667 --> 00:09:51,900
[Jet] Elevated
weeknight dinners.
259
00:09:51,900 --> 00:09:55,667
You can punch it up
with either ingredients
or technique.
260
00:09:55,667 --> 00:09:58,700
My students.
They shop excellently.
261
00:09:58,700 --> 00:09:59,967
Play to your judges.
262
00:09:59,967 --> 00:10:02,500
Play to your amazing judges.
Look how great
they look today.
263
00:10:02,500 --> 00:10:04,867
So, here to grade tonight's
elevated dishes,
264
00:10:04,867 --> 00:10:06,767
our three next level judges.
265
00:10:06,767 --> 00:10:08,867
Now we have Food Network star
and cookbook author
266
00:10:08,867 --> 00:10:10,667
who can elevate any dish
267
00:10:10,667 --> 00:10:11,567
with her beautiful smile
268
00:10:11,567 --> 00:10:13,467
-and sophisticated
spice palate.
-Aw.
269
00:10:13,467 --> 00:10:15,000
-I threw the smile part in.
-Thank you.
270
00:10:15,000 --> 00:10:17,266
[Guy] That's the one
and only Aarti Sequeira.
271
00:10:17,266 --> 00:10:19,166
A restaurateur,
an incredible competitor
272
00:10:19,166 --> 00:10:21,166
who knows how to make
flavors soar,
273
00:10:21,166 --> 00:10:22,767
the one and only super chef,
274
00:10:22,767 --> 00:10:25,166
-Darnell Ferguson.
-[Aarti] Hey.
275
00:10:25,166 --> 00:10:27,166
And a chef whose impressive
culinary skills
276
00:10:27,166 --> 00:10:30,400
have helped elevate
restaurants to two
and three Michelin stars,
277
00:10:30,400 --> 00:10:33,100
wow, the one and only,
Chef Joe Sasto.
278
00:10:33,100 --> 00:10:35,300
Okay. So out of all three
of the dishes,
279
00:10:35,300 --> 00:10:37,900
which one do you think
is the easiest to elevate?
280
00:10:37,900 --> 00:10:40,667
Chicken and rice,
meat and potatoes
or spaghetti and meatballs?
281
00:10:40,667 --> 00:10:41,767
Spaghetti and meatballs.
282
00:10:41,767 --> 00:10:43,900
-I think meat and potatoes.
-I think meat and potatoes.
283
00:10:43,900 --> 00:10:46,667
[Aarti] Not only
do you have to nail it
284
00:10:46,667 --> 00:10:49,367
but you have to reimagine it
in an elevated form.
285
00:10:49,367 --> 00:10:50,634
That's a lot.
286
00:10:51,367 --> 00:10:53,567
[Guy] Twenty-four minutes!
287
00:10:53,567 --> 00:10:55,000
I love Diana's idea
288
00:10:55,000 --> 00:10:57,100
-of taking something
like chicken and rice...
-[Aarti and Darnell] Yeah.
289
00:10:57,100 --> 00:11:00,100
-...and elevating it into
chicken and mole with rice.
-[Darnell] That is so smart.
290
00:11:00,100 --> 00:11:02,567
Because mole on its own,
inherently,
291
00:11:02,567 --> 00:11:04,500
-is an elevated dish.
-[both] Yes. Yeah.
292
00:11:04,500 --> 00:11:05,900
[Antonia] This chicken,
293
00:11:05,900 --> 00:11:09,567
I would cut it
so that there's just this
beautiful piece right here.
294
00:11:09,567 --> 00:11:11,300
'Cause it's gonna be about
the way you plate this.
295
00:11:11,300 --> 00:11:13,266
'Cause it's your very
like homestyle cooking.
296
00:11:13,266 --> 00:11:14,600
[Diana]
It's really interesting
297
00:11:14,600 --> 00:11:18,700
that Chef Antonia
is already thinking
about plating at step one.
298
00:11:18,700 --> 00:11:21,367
I never have done
that before in my life!
299
00:11:21,367 --> 00:11:22,600
[sizzling]
300
00:11:22,600 --> 00:11:25,166
-Just leave it there.
Do not touch it, okay?
-Okay.
301
00:11:25,166 --> 00:11:26,500
-I'm gonna make a roux.
-Yes.
302
00:11:26,500 --> 00:11:28,367
[Antonia] Make your roux.
We gotta go, guys.
303
00:11:28,367 --> 00:11:29,800
[Diana] So while
the chicken is cooking,
304
00:11:29,800 --> 00:11:33,300
I'm gonna start
on my mole sauce.
305
00:11:33,300 --> 00:11:36,467
My chicken stock.
I threw in the California
red chili powder.
306
00:11:36,467 --> 00:11:39,600
I put in some cayenne pepper
and cloves.
307
00:11:39,600 --> 00:11:44,600
I'm cooking a recipe
that's been in my family
for over 100 years
308
00:11:44,600 --> 00:11:46,767
with only nine ingredients.
309
00:11:46,767 --> 00:11:47,900
I'm a little nervous.
310
00:11:47,900 --> 00:11:49,867
-[searing]
-[Antonia] Good.
311
00:11:49,867 --> 00:11:51,266
Put more butter in there.
312
00:11:51,266 --> 00:11:53,200
Like, two more
big nuggets of butter.
313
00:11:53,200 --> 00:11:54,867
Cilantro. Gorgeous.
314
00:11:54,867 --> 00:11:56,166
Put that into the oven.
315
00:11:57,166 --> 00:11:58,567
Is your oven on
all the way?
316
00:11:58,567 --> 00:11:59,667
-Yeah.
-[Antonia] Okay.
317
00:11:59,667 --> 00:12:01,567
Make sure the oven's
all the way up. Good.
318
00:12:01,567 --> 00:12:04,300
[Aarti] Two chefs
go into the pass-fail round.
319
00:12:04,300 --> 00:12:07,500
And they can be two chefs
from the same team.
320
00:12:07,500 --> 00:12:10,200
Which means Jet could lose
most of his team
321
00:12:10,200 --> 00:12:13,367
or Antonia could lose
two-thirds of her team.
322
00:12:13,367 --> 00:12:14,467
-[Darnell] Wow.
-[Joe] Yeah.
323
00:12:14,467 --> 00:12:16,734
-There's a lot
on the line here.
-[Aarti] Yes.
324
00:12:24,367 --> 00:12:26,100
[Guy] Twenty-four minutes!
325
00:12:26,100 --> 00:12:28,166
They're each making one
326
00:12:28,166 --> 00:12:29,467
-of the three
weeknight dinner.
-Yeah.
327
00:12:29,467 --> 00:12:31,867
[Aarti] Their professors
are gonna be
very helpful here
328
00:12:31,867 --> 00:12:35,000
-to take their ideas
and help them elevate them.
-[Darnell] Yeah.
329
00:12:35,000 --> 00:12:37,467
First thing's first.
Work on the steaks.
330
00:12:37,467 --> 00:12:40,166
[Aarti] Crunch Dad is doing
a surf and turf
331
00:12:40,166 --> 00:12:41,567
which I think is
also a really
332
00:12:41,567 --> 00:12:44,467
-smart way to elevate
meat and potatoes.
-[both] Yeah. Super smart.
333
00:12:44,467 --> 00:12:46,266
[Aarti] And then I love
the ingredients
he's grabbed.
334
00:12:46,266 --> 00:12:48,200
He's got shrimp,
he's got gochujang over there.
335
00:12:48,200 --> 00:12:51,100
He's gonna elevate it
using some of the flavors,
from his family.
336
00:12:51,100 --> 00:12:52,100
-Yeah.
-From his heritage.
337
00:12:52,100 --> 00:12:54,467
-Very smart. Very smart.
-[Aarti] Love it.
338
00:12:54,467 --> 00:12:56,000
You need
a lot of salt in there.
339
00:12:56,000 --> 00:12:58,266
-Lot more. Okay.
-Okay? It should taste
like the ocean.
340
00:12:58,266 --> 00:13:00,100
[Jeff] Got it. Potatoes
are gonna need
some more, too.
341
00:13:00,100 --> 00:13:03,033
Are you sauteing the, uh,
the fillets?
342
00:13:03,033 --> 00:13:05,567
-[Jeff] Yes.
-[Antonia] Okay. Let's get
'em on and rested.
343
00:13:06,567 --> 00:13:08,300
We're talking
about elevated food.
344
00:13:08,300 --> 00:13:10,300
Throw some butter in there
and butter baste,
345
00:13:10,300 --> 00:13:11,667
-okay?
-Thank you, Chef.
346
00:13:11,667 --> 00:13:14,200
[Jeff] I'm gonna take
every bit of advice
that she gives to me
347
00:13:14,200 --> 00:13:16,734
and utilize that
'cause I don't wanna go home.
348
00:13:16,734 --> 00:13:18,166
Good idea. Good idea.
349
00:13:18,166 --> 00:13:20,300
We've only cooked
as a class once.
350
00:13:20,300 --> 00:13:22,266
This week,
it's really just about
351
00:13:22,266 --> 00:13:25,266
making sure that you know,
they're getting more
comfortable in the kitchen,
352
00:13:25,266 --> 00:13:27,200
taking these ingredients
and elevating them
353
00:13:27,200 --> 00:13:28,800
in a way that
you wouldn't normally think.
354
00:13:29,867 --> 00:13:32,100
[Samar] Okay. I'm just gonna
do half the packet.
355
00:13:32,100 --> 00:13:34,033
For my elevated
spaghetti and meatballs,
356
00:13:34,033 --> 00:13:38,266
I'm making pesto pasta
with ground beef meatballs.
357
00:13:38,266 --> 00:13:41,867
I'm seasoning the meatballs,
uh, with nutritional yeast
358
00:13:41,867 --> 00:13:43,967
'cause it's gonna give it like
some creaminess.
359
00:13:43,967 --> 00:13:46,367
I'm adding some
panko breadcrumbs to it.
360
00:13:46,367 --> 00:13:48,367
And then I add
my mixed dried herbs.
361
00:13:48,367 --> 00:13:50,600
-[Antonia] You're gonna sauté
these, right?
-Yeah.
362
00:13:50,600 --> 00:13:52,767
Don't make those
meatballs too big, okay?
363
00:13:52,767 --> 00:13:54,066
[Samar] Yeah.
364
00:13:54,066 --> 00:13:55,667
[Antonia] We're still
early in the academy,
365
00:13:55,667 --> 00:13:57,667
I don't wanna scare
the students just yet.
366
00:13:57,667 --> 00:13:59,100
But I'm just like,
"Hey, by the way,
367
00:13:59,100 --> 00:14:01,333
it's not freshman week
anymore, like we gotta go."
368
00:14:04,967 --> 00:14:06,200
[Guy] What's going on here
with this menu?
369
00:14:06,200 --> 00:14:09,600
We're making a crispy potato
370
00:14:09,600 --> 00:14:11,767
and then I'm making
morel sauce on the side
371
00:14:11,767 --> 00:14:13,500
with an aged
porterhouse steak.
372
00:14:13,500 --> 00:14:14,934
[Guy] I dig it. I dig it.
373
00:14:16,100 --> 00:14:18,467
[Maria] Chef,
is there baking soda?
374
00:14:18,467 --> 00:14:20,734
[Jet] Yes. There's baking soda
in your pantry.
375
00:14:20,734 --> 00:14:22,233
Want a little in the water.
376
00:14:24,266 --> 00:14:26,300
I like that and salt.
377
00:14:26,300 --> 00:14:28,300
Don't go crazy.
Don't go crazy.
378
00:14:28,300 --> 00:14:30,000
-And then salt. Lot of salt.
-Whoo!
379
00:14:30,000 --> 00:14:31,333
[Maria] I learned
this hack,
380
00:14:31,333 --> 00:14:35,000
adding the baking soda
to the water
actually pulls the starch out
381
00:14:35,000 --> 00:14:37,500
and that's gonna allow
the potatoes
to get super crispy.
382
00:14:37,500 --> 00:14:38,667
[Jet] Salt.
383
00:14:38,667 --> 00:14:40,667
Rain it on and rub it in.
384
00:14:40,667 --> 00:14:42,100
Rub both sides.
385
00:14:42,100 --> 00:14:44,967
[Joe] So Maria
that was working
with these porterhouses,
386
00:14:44,967 --> 00:14:47,266
the hardest
cut of steak to cook.
387
00:14:47,266 --> 00:14:49,300
Because you have
two different muscles
388
00:14:49,300 --> 00:14:50,767
that cook
at two different rates,
389
00:14:50,767 --> 00:14:52,266
-two different fat contents.
-[Aarti] That's right.
390
00:14:52,266 --> 00:14:54,867
[Joe] And getting that fillet
and getting that strip
391
00:14:54,867 --> 00:14:58,033
both to a beautiful
medium-rare medium
392
00:14:58,033 --> 00:14:59,667
is not easy to do.
393
00:14:59,667 --> 00:15:01,867
-So that's why you have
the professors here.
-[Darnell] Yeah.
394
00:15:01,867 --> 00:15:04,166
-Jet has his--
-[Joe] Jet has an eye on it.
395
00:15:04,166 --> 00:15:06,166
Come back. Flip the steak over
to this side now.
396
00:15:06,867 --> 00:15:08,467
Other side. There it is.
397
00:15:08,467 --> 00:15:11,767
[Jet] Maria did a great job
following steak cooking
directions.
398
00:15:11,767 --> 00:15:13,166
It was very satisfying.
399
00:15:13,166 --> 00:15:15,233
Now you can work
and focus
on everything else.
400
00:15:16,100 --> 00:15:18,000
We have a lot to do.
401
00:15:18,000 --> 00:15:20,667
Lot of salt there
'cause there's a lot of water.
402
00:15:20,667 --> 00:15:22,266
For my elevated
weeknight dinner,
403
00:15:22,266 --> 00:15:25,934
I'm making spaghetti
and wagyu fillet meatballs.
404
00:15:25,934 --> 00:15:28,166
Chef, I'm gonna need
some help
405
00:15:28,166 --> 00:15:29,467
-on how to grind this.
-Yeah.
406
00:15:29,467 --> 00:15:30,967
-Yeah, yeah, yeah.
You know what?
-Put these--
407
00:15:30,967 --> 00:15:31,867
Chunk it and put it in there.
408
00:15:31,867 --> 00:15:33,166
-Chunk it
and put it in there?
-Yeah.
409
00:15:33,166 --> 00:15:35,266
[Tyler] I've never
ground my own meat.
410
00:15:35,266 --> 00:15:36,567
So, I just wanna give it--
411
00:15:36,567 --> 00:15:38,166
[Jet] Give it three seconds.
One, two, three.
412
00:15:38,166 --> 00:15:39,567
One, two, three, stop.
One, two, three, stop.
413
00:15:39,567 --> 00:15:41,066
One, two, three, stop.
414
00:15:41,066 --> 00:15:42,367
[Jet] One, two, three, stop.
415
00:15:42,367 --> 00:15:46,367
One, two, three, stop.
416
00:15:46,367 --> 00:15:48,200
-Now really stop. Yeah.
-Okay.
417
00:15:48,200 --> 00:15:52,066
[Jet] Now I have nice
ground fillet
to go with my ground veal.
418
00:15:52,934 --> 00:15:54,200
Tyler's in the right
direction here
419
00:15:54,200 --> 00:15:56,266
because he chose
all elevated ingredients.
420
00:15:56,266 --> 00:15:57,834
[Darnell] Yes.
That's a good start.
421
00:15:57,834 --> 00:15:59,467
-Your base is already there.
-[Joe] It's a great start.
422
00:16:00,967 --> 00:16:03,400
[Guy] Fifteen minutes.
Fifteen left.
423
00:16:03,400 --> 00:16:05,133
How's team Antonia
doing over there?
424
00:16:07,266 --> 00:16:09,300
Now I've gotta deal
with that rice.
425
00:16:09,300 --> 00:16:11,567
Mole is really gonna be spicy.
426
00:16:11,567 --> 00:16:13,967
So I want something
a little softer.
427
00:16:13,967 --> 00:16:15,667
I'm adding freshness.
428
00:16:15,667 --> 00:16:19,166
Because family cooking
and family recipes
429
00:16:19,166 --> 00:16:21,000
are so important to me,
430
00:16:21,000 --> 00:16:23,567
with the $35,000,
431
00:16:23,567 --> 00:16:26,834
I would like to take a salsa
that I've been working on
432
00:16:26,834 --> 00:16:27,900
for 30 years.
433
00:16:27,900 --> 00:16:30,567
Something that my mother made,
my abuelita made.
434
00:16:30,567 --> 00:16:32,500
I've been tweaking it
for a very long time,
435
00:16:32,500 --> 00:16:34,567
but I'd like to take it
to market
436
00:16:34,567 --> 00:16:38,567
so that other people
can enjoy it as much
as my family and friends do.
437
00:16:38,567 --> 00:16:39,734
Tasty.
438
00:16:39,734 --> 00:16:41,967
[Jeff]
The fillet is so tender.
439
00:16:41,967 --> 00:16:43,834
I take the meat out,
so it can rest.
440
00:16:43,834 --> 00:16:44,867
How we feelin' bud?
441
00:16:44,867 --> 00:16:46,100
Good. Good, good.
442
00:16:46,100 --> 00:16:48,967
So where are the shrimps
falling into meat
and potatoes?
443
00:16:48,967 --> 00:16:51,033
Right now,
I'm gonna be taking
some of that butter,
444
00:16:51,033 --> 00:16:54,066
melting it down
and loosening up a little bit
of this gochujang here.
445
00:16:54,066 --> 00:16:56,667
So I can just coat this shrimp
just a tad bit.
446
00:16:56,667 --> 00:16:57,634
Got it.
447
00:16:58,734 --> 00:17:00,166
How's your potatoes?
448
00:17:00,166 --> 00:17:02,567
-I might have to just
flash fry 'em real quick.
-That's okay.
449
00:17:02,567 --> 00:17:05,500
[Antonia] I'm concerned
that Jeff isn't paying enough
attention to his potatoes
450
00:17:05,500 --> 00:17:07,500
They're nowhere close
to being done.
451
00:17:07,500 --> 00:17:08,967
Watch the water.
452
00:17:08,967 --> 00:17:10,667
I told you meat and potatoes.
453
00:17:10,667 --> 00:17:14,133
He knew that those potatoes
were kind of being left
on the sideline.
454
00:17:15,567 --> 00:17:18,266
[Guy] Twelve minutes.
Twelve to go, guys.
455
00:17:18,266 --> 00:17:20,333
[dramatic music playing]
456
00:17:21,600 --> 00:17:23,667
Ooh! That's hot.
457
00:17:23,667 --> 00:17:27,066
So I'm turning
my meatballs and, um...
458
00:17:27,867 --> 00:17:29,200
It's a little overcooked.
459
00:17:29,200 --> 00:17:30,567
[sighs]
460
00:17:30,567 --> 00:17:32,367
[Antonia] I am concerned
about the texture
461
00:17:32,367 --> 00:17:35,200
and the crust that's formed
on the outside
of Samar's meatballs.
462
00:17:35,200 --> 00:17:37,300
What I think you should do
is throw some butter in there,
463
00:17:37,300 --> 00:17:40,100
-move them around in butter
and let them fry in butter.
-Okay.
464
00:17:40,100 --> 00:17:41,600
A lot more butter than that.
465
00:17:41,600 --> 00:17:43,467
-Like, half a stick.
-Oh.
466
00:17:43,467 --> 00:17:45,500
-I know you're a nutritionist,
I'm sorry.
-[laughs]
467
00:17:45,500 --> 00:17:47,934
-I don't use
that much butter, but okay.
-You're like, "Oh!"
468
00:17:47,934 --> 00:17:49,033
I'm like, "Whoa!"
469
00:17:49,033 --> 00:17:51,300
[Antonia] That entire
stick of butter
470
00:17:51,300 --> 00:17:54,333
will stop Samar's meatballs
from like getting dried out.
471
00:17:55,467 --> 00:17:57,834
[Samar] I'm trying
to warm up this pesto here.
472
00:17:57,834 --> 00:17:59,200
Really smart gameplay.
473
00:17:59,200 --> 00:18:00,867
Choosing a pesto
you don't have to make,
474
00:18:00,867 --> 00:18:02,567
you're eliminating some
of those ingredients
475
00:18:02,567 --> 00:18:03,767
that you would have
had to get.
476
00:18:03,767 --> 00:18:06,000
-I like it.
-That's really good.
477
00:18:06,000 --> 00:18:07,166
Nine minutes!
478
00:18:09,500 --> 00:18:13,100
[Maria] Now I'm gonna focus
on my morel cream sauce.
479
00:18:13,100 --> 00:18:15,967
So, in a pan,
I throw in my onions
480
00:18:15,967 --> 00:18:19,934
my morels and I wanna utilize
the whole bottle
of the truffles.
481
00:18:19,934 --> 00:18:22,166
-[Darnell] Morels. There goes
your elevation right there.
-[Aarti] Yep.
482
00:18:22,166 --> 00:18:23,934
Yeah. Right?
483
00:18:23,934 --> 00:18:25,100
[Maria] So I'm letting
that simmer.
484
00:18:25,100 --> 00:18:26,367
I have to grab my potatoes
485
00:18:26,367 --> 00:18:28,567
out of the water
and get them in the fryer.
486
00:18:28,567 --> 00:18:29,600
But first,
487
00:18:29,600 --> 00:18:32,734
I have to take these
little Yukon gold's beauty
488
00:18:32,734 --> 00:18:35,867
and toss them in corn starch.
489
00:18:35,867 --> 00:18:37,033
Professor Tila tip.
490
00:18:37,033 --> 00:18:39,000
Corn starch
is basically instant batter.
491
00:18:39,000 --> 00:18:41,734
Put it on something
that's moist,
put it in liquid
492
00:18:41,734 --> 00:18:44,033
and it makes crispy fried.
493
00:18:45,300 --> 00:18:46,367
Right?
494
00:18:46,367 --> 00:18:48,834
I have so much
going on
with the fryer being on
495
00:18:48,834 --> 00:18:51,367
that I completely forget
about my sauce
496
00:18:51,367 --> 00:18:53,266
and I burn my onions.
497
00:18:53,266 --> 00:18:55,166
[Jet] Burnt onions will make
everything taste burnt.
498
00:18:55,166 --> 00:18:56,266
Especially with cream.
499
00:18:56,266 --> 00:18:58,667
It would be disappointing
if onions really hurt her.
500
00:18:58,667 --> 00:19:00,200
[Maria] It's okay. It's okay.
501
00:19:00,200 --> 00:19:02,100
[Guy] We are getting
into danger time.
502
00:19:02,100 --> 00:19:03,867
Six and a half minutes!
503
00:19:03,867 --> 00:19:06,266
[Tyler] Next thing
I needed to do is start
my spaghetti sauce.
504
00:19:06,266 --> 00:19:08,934
Just take a little bit
of that goat cheese.
505
00:19:10,033 --> 00:19:11,300
[Jet] You're gonna throw
a little basil in there?
506
00:19:11,300 --> 00:19:12,867
I'm gonna,
I think fry the basil
for some crunch.
507
00:19:12,867 --> 00:19:14,400
-I would do a little bit
of in there, too.
-Okay.
508
00:19:14,400 --> 00:19:15,867
-Throw a little bit in there?
-Yeah.
509
00:19:15,867 --> 00:19:17,467
[Jet] Tyler seems razzled
510
00:19:17,467 --> 00:19:19,967
but the meatballs
are looking spot on.
511
00:19:19,967 --> 00:19:21,667
All his movements are correct.
512
00:19:21,667 --> 00:19:23,266
Five minutes, students!
513
00:19:23,266 --> 00:19:25,033
Five minutes left!
514
00:19:25,033 --> 00:19:26,967
Cut this little end here.
515
00:19:26,967 --> 00:19:28,233
You're gonna cut,
516
00:19:28,233 --> 00:19:30,800
like a beautiful,
like just long,
straight like that. Go ahead.
517
00:19:31,734 --> 00:19:33,033
Yep. Okay.
518
00:19:33,033 --> 00:19:34,066
See, it's a little rare.
519
00:19:34,066 --> 00:19:35,266
You have any butter left?
520
00:19:35,266 --> 00:19:37,100
-See it. Perfect.
Drop it right in there.
-Yes.
521
00:19:37,100 --> 00:19:38,100
Season it.
522
00:19:38,100 --> 00:19:39,266
You don't even need
to turn it on,
523
00:19:39,266 --> 00:19:40,867
you just need to kind
of baste it in there now.
Right.
524
00:19:40,867 --> 00:19:42,200
Fat side down.
Exactly.
525
00:19:42,200 --> 00:19:43,166
Now do it,
the rest of them.
526
00:19:43,166 --> 00:19:45,200
So those are two pieces
per plate.
527
00:19:45,200 --> 00:19:46,500
-And you need to go.
-Okay. Thank you.
528
00:19:46,500 --> 00:19:47,834
We gotta move.
529
00:19:50,467 --> 00:19:53,767
[Jeff] I've learned
that presentation
is just as important
530
00:19:53,767 --> 00:19:56,300
as the flavor that goes
into your dishes.
531
00:19:56,300 --> 00:19:58,300
First, I'm taking
my gochujang shrimp
532
00:19:58,300 --> 00:20:00,033
and placing it right
next to my salad.
533
00:20:00,967 --> 00:20:03,300
And that steak
is cooked perfectly.
534
00:20:03,300 --> 00:20:05,533
I pile on those
fried potatoes.
535
00:20:07,000 --> 00:20:09,266
And this thing is gorgeous.
536
00:20:09,266 --> 00:20:11,667
You need to pick
your salad up a little bit.
537
00:20:14,000 --> 00:20:15,166
[Guy] We got four minutes!
538
00:20:15,166 --> 00:20:16,834
Four minutes to be plated
and finished.
539
00:20:16,834 --> 00:20:19,100
Now move this out of the way.
Pull your chicken out.
540
00:20:20,000 --> 00:20:21,967
[Diana] So, my mole is done.
541
00:20:21,967 --> 00:20:23,266
The chicken is done.
542
00:20:23,266 --> 00:20:24,367
The rice is done.
543
00:20:24,367 --> 00:20:25,667
And now I've
gotta plate it.
544
00:20:25,667 --> 00:20:27,967
I am terrified.
545
00:20:27,967 --> 00:20:31,867
[Antonia] There's no style
of food that
doesn't allow elevation.
546
00:20:31,867 --> 00:20:34,100
Because elevation is quality
of ingredient
547
00:20:34,100 --> 00:20:35,834
and plating. End of story.
548
00:20:35,834 --> 00:20:37,667
Kind of pack it in there
so it stays.
549
00:20:37,667 --> 00:20:38,767
Does that make sense?
550
00:20:38,767 --> 00:20:41,066
[Diana] This is where
I'm leaning in to Chef Antonia
551
00:20:41,066 --> 00:20:42,200
and she is helping me.
552
00:20:42,200 --> 00:20:44,400
What I learned about
elevated plating
553
00:20:44,400 --> 00:20:47,934
is that it has to look
so pretty and so gorgeous
554
00:20:47,934 --> 00:20:50,200
and I just never knew
how to do that.
555
00:20:50,200 --> 00:20:55,000
Honestly, my mole has never
looked this beautiful before.
556
00:20:55,000 --> 00:20:58,100
[Guy] Three minutes!
Three minutes, chefs.
557
00:20:58,100 --> 00:20:59,066
[Samar] So, to plate,
558
00:20:59,066 --> 00:21:01,567
first I get that cheesy
pesto pasta down.
559
00:21:01,567 --> 00:21:04,300
I add my meatballs.
560
00:21:04,300 --> 00:21:06,166
Some of them
are a bit overcooked.
561
00:21:06,166 --> 00:21:10,600
So I'm like trying to pick
the ones that aren't
as overcooked.
562
00:21:10,600 --> 00:21:13,367
[Antonia] You're gonna do
like, doo, doo, doo, doo,
cherry tomatoes.
563
00:21:13,367 --> 00:21:14,767
-Does that make sense?
-[Samar] Yes.
564
00:21:14,767 --> 00:21:17,200
[Guy] Two minutes!
Two minutes to go!
565
00:21:17,200 --> 00:21:18,567
[Maria] Pulled the potatoes
out of the fryer.
566
00:21:18,567 --> 00:21:19,867
Oh, yeah. They cooked.
567
00:21:19,867 --> 00:21:21,667
[Jet] There you go.
Now get 'em ready
to plate.
568
00:21:21,667 --> 00:21:23,467
[Maria] The flavors
are totally there.
569
00:21:24,567 --> 00:21:25,734
[Jet] Good. Good.
570
00:21:25,734 --> 00:21:29,367
[Maria] I did most probably
burn few of those onions.
571
00:21:29,367 --> 00:21:30,667
I don't wanna be
at the bottom.
572
00:21:30,667 --> 00:21:34,033
[Guy] One minute to go!
Sixty seconds.
Let's rock and roll!
573
00:21:34,033 --> 00:21:35,867
[Jet] Put a nest
of pasta.
574
00:21:35,867 --> 00:21:37,300
Garnish.
575
00:21:37,300 --> 00:21:38,667
[Tyler]
The meatballs are awesome.
576
00:21:38,667 --> 00:21:40,867
Mmm. That's great.
577
00:21:40,867 --> 00:21:43,200
-That's good?
Kill the heat.
-Don't lose here.
578
00:21:43,200 --> 00:21:46,867
[Tyler] I just gotta
get it on the plate
and make it look perfect.
579
00:21:46,867 --> 00:21:50,200
[Jet] I really liked
Tyler's dish
all the way around.
580
00:21:50,200 --> 00:21:51,667
I think it's plated well,
581
00:21:51,667 --> 00:21:53,367
I think
all the components are good.
582
00:21:53,367 --> 00:21:55,934
[Tyler] I promised Chef Tila,
"You have taught me well,
583
00:21:55,934 --> 00:21:57,433
I'm not gonna let you down."
584
00:21:58,367 --> 00:22:01,300
Five, four, three,
585
00:22:01,300 --> 00:22:03,567
two, one.
586
00:22:03,567 --> 00:22:04,834
-That's the bell!
-[bell ringing]
587
00:22:04,834 --> 00:22:06,834
-Class dismissed!
-[Aarti] School's out.
588
00:22:06,834 --> 00:22:08,767
School's out. Great job.
589
00:22:08,767 --> 00:22:09,767
[all cheering]
590
00:22:09,767 --> 00:22:12,100
Oh, thank you!
Oh, my gosh!
591
00:22:12,100 --> 00:22:15,834
-Yay!
-Guys, that was a hard one.
592
00:22:15,834 --> 00:22:17,567
[Antonia] That was a hard one.
593
00:22:17,567 --> 00:22:20,834
All right, students,
it's time to find out
whose elevated dishes
594
00:22:20,834 --> 00:22:22,166
are coming out on top.
595
00:22:22,166 --> 00:22:24,467
Let's take it to the judges!
Right this way!
596
00:22:32,934 --> 00:22:33,934
[Guy] All right, judges,
597
00:22:33,934 --> 00:22:36,367
it's our sophomore week here
at Flavortown Academy.
598
00:22:36,367 --> 00:22:39,367
The assignment was to make
an elevated weeknight dinner
599
00:22:39,367 --> 00:22:41,166
with nine ingredients
or less.
600
00:22:41,166 --> 00:22:46,367
Well, that's unless
you are on superstar
Jet Tila's team.
601
00:22:46,367 --> 00:22:48,266
Now let's start off
with Tyler.
602
00:22:48,266 --> 00:22:50,667
Tyler, tell us about
this dish you made.
What'd you choose?
603
00:22:50,667 --> 00:22:52,133
I chose
spaghetti and meatball.
604
00:22:52,133 --> 00:22:54,000
What I did with my version
605
00:22:54,000 --> 00:22:55,100
to take it to the next level,
606
00:22:55,100 --> 00:22:58,166
I made the meatball
by getting wagyu fillet,
607
00:22:58,166 --> 00:22:59,433
mixed that with the veal.
608
00:22:59,433 --> 00:23:01,000
The sauce is the best part.
609
00:23:01,000 --> 00:23:03,333
It's the most extravagant,
most elegant
610
00:23:03,333 --> 00:23:06,400
Guy Fieri sauce
that I got in Flavortown.
611
00:23:08,266 --> 00:23:12,033
Congratulations on our winner
of $35,000!
612
00:23:12,033 --> 00:23:13,367
-[all laughing]
-[Guy] Very nice!
613
00:23:13,367 --> 00:23:14,934
We all know
spaghetti and meatballs.
614
00:23:14,934 --> 00:23:16,367
We all grew up eating it.
615
00:23:16,367 --> 00:23:19,266
And I think you did
a great job
at executing that.
616
00:23:19,266 --> 00:23:20,834
Are you happy
with the cook on it?
617
00:23:20,834 --> 00:23:22,634
Yeah, I'm happy with it.
618
00:23:22,634 --> 00:23:23,734
As am I.
619
00:23:23,734 --> 00:23:25,634
-Oh, nice.
-I think it came out
very nice.
620
00:23:25,634 --> 00:23:27,433
[Aarti] You elevated this dish
621
00:23:27,433 --> 00:23:29,333
by shopping really well.
622
00:23:29,333 --> 00:23:32,133
I loved that you ground
that meat from scratch
623
00:23:32,133 --> 00:23:33,967
and I think
it really paid off here.
624
00:23:33,967 --> 00:23:36,467
I thought you were smart
when you put
the goat cheese there.
625
00:23:36,467 --> 00:23:39,967
It just like helped elevate
that sauce that was already
so good
626
00:23:39,967 --> 00:23:42,266
when it was made
and bottled already.
627
00:23:42,266 --> 00:23:43,266
[all laughing]
628
00:23:43,266 --> 00:23:44,767
[laughing] Uh...
629
00:23:44,767 --> 00:23:46,767
The meatball fell
a little short for me.
630
00:23:46,767 --> 00:23:48,567
-Just on seasoning.
-Yes, Chef.
631
00:23:48,567 --> 00:23:51,000
Thank you, judges.
All right, up next...
632
00:23:51,000 --> 00:23:51,867
Maria.
633
00:23:51,867 --> 00:23:53,533
For my elevated dish,
634
00:23:53,533 --> 00:23:56,634
I made a dry aged
porterhouse steak.
635
00:23:56,634 --> 00:23:59,000
And then I did
a fried potato,
636
00:23:59,000 --> 00:24:02,066
paired it with some asparagus
and a morel cream sauce.
637
00:24:07,367 --> 00:24:11,000
The potatoes are as
elevated as you want
when it comes to flavor.
638
00:24:11,000 --> 00:24:12,467
I mean they pop, they sing,
639
00:24:12,467 --> 00:24:14,166
they're crispy,
it's like a choir.
640
00:24:14,166 --> 00:24:15,233
They're loud.
641
00:24:15,233 --> 00:24:17,367
The steak and the morel
mushrooms with the cream,
642
00:24:17,367 --> 00:24:18,834
I mean beautiful!
643
00:24:18,834 --> 00:24:20,567
[Aarti] You shopped so well,
644
00:24:20,567 --> 00:24:22,166
grabbing the morels,
645
00:24:22,166 --> 00:24:25,667
the dry aged porterhouse
was such a wonderful way
646
00:24:25,667 --> 00:24:27,066
-to elevate this dish.
-Yep.
647
00:24:27,066 --> 00:24:29,266
What I do think
kind of failed
648
00:24:29,266 --> 00:24:31,567
was putting together
the sauce.
649
00:24:31,567 --> 00:24:32,834
And it became burnt.
650
00:24:32,834 --> 00:24:35,533
I agree. I think your onions
got away from you.
651
00:24:35,533 --> 00:24:38,667
-Yeah.
-Now let's switch over
to the other class...
652
00:24:38,667 --> 00:24:41,266
Professor Antonia
and Diana.
653
00:24:41,266 --> 00:24:44,333
So I have elevated
my family's recipe
654
00:24:44,333 --> 00:24:46,734
of chicken mole and rice.
655
00:24:46,734 --> 00:24:50,767
Then I also made a rice
with blistered tomatoes.
656
00:24:50,767 --> 00:24:52,734
Something very special
for you.
657
00:24:54,467 --> 00:24:57,467
You are a bold lady
making mole in 20 minutes
658
00:24:57,467 --> 00:24:58,667
with nine ingredients.
659
00:24:58,667 --> 00:24:59,667
Are you kidding?
660
00:24:59,667 --> 00:25:01,266
I love the mouth feel of it.
661
00:25:01,266 --> 00:25:03,667
I love the smokiness
of the chilis.
662
00:25:03,667 --> 00:25:06,266
I actually really love
the rice and how fresh it is.
663
00:25:06,266 --> 00:25:08,133
Very, very much
an enjoyable dish.
664
00:25:08,133 --> 00:25:10,266
I see that you actually
worked on the plating.
665
00:25:10,266 --> 00:25:12,567
I like how tight it was.
I appreciate that.
666
00:25:12,567 --> 00:25:13,734
Thank you.
667
00:25:13,734 --> 00:25:16,266
However, I do wish maybe
you went
with the chicken thigh,
668
00:25:16,266 --> 00:25:18,667
so it could have been
braised in the mole.
669
00:25:18,667 --> 00:25:21,734
All right. Next up, Samar.
What do you have
for the judges?
670
00:25:21,734 --> 00:25:24,667
Hello, chefs.
I had spaghetti and meatballs.
671
00:25:24,667 --> 00:25:27,133
So I chose a fresh pasta.
672
00:25:27,133 --> 00:25:29,734
And then I also chose
pesto for the sauce.
673
00:25:29,734 --> 00:25:30,767
And then for the meatball,
674
00:25:30,767 --> 00:25:32,934
I seasoned it
with a bunch of herbs,
675
00:25:32,934 --> 00:25:35,734
some cayenne pepper, cumin,
crushed red peppers.
676
00:25:36,834 --> 00:25:38,066
When thinking of elevated,
677
00:25:38,066 --> 00:25:39,266
you took a cheat code.
678
00:25:39,266 --> 00:25:41,734
Because you gave us a dish
that doesn't resemble it
at all.
679
00:25:41,734 --> 00:25:43,066
So it's already
elevated by you
680
00:25:43,066 --> 00:25:45,834
just using
the other ingredients
and not going with the norm.
681
00:25:45,834 --> 00:25:46,767
Mmm-hmm.
682
00:25:46,767 --> 00:25:48,634
You chose
a different pasta shape.
683
00:25:48,634 --> 00:25:51,333
Rigatoni which to me
could be one of the king
684
00:25:51,333 --> 00:25:52,233
of pasta shapes.
685
00:25:52,233 --> 00:25:53,567
I thought it was very smart
686
00:25:53,567 --> 00:25:55,133
and I think
you cooked it well.
687
00:25:55,133 --> 00:25:57,667
Where I think you may have
stumbled a bit
were these meatballs.
688
00:25:57,667 --> 00:25:58,867
They're a little dry.
689
00:25:58,867 --> 00:26:00,767
If you had worked
some of that fresh basil
690
00:26:00,767 --> 00:26:02,367
into that store-bought pesto,
691
00:26:02,367 --> 00:26:04,133
this whole thing
would feel more balanced.
692
00:26:04,133 --> 00:26:05,967
I think it's lacking
a little freshness.
693
00:26:05,967 --> 00:26:07,000
Okay.
694
00:26:07,000 --> 00:26:09,834
And not to be outdone,
last but not least, Jeff.
695
00:26:09,834 --> 00:26:11,634
I had meat and potatoes
696
00:26:11,634 --> 00:26:16,133
and I decided to step it up
a notch by doing
a surf and turf.
697
00:26:16,133 --> 00:26:18,834
So I did a fillet mignon.
698
00:26:18,834 --> 00:26:20,266
I took my potatoes
699
00:26:20,266 --> 00:26:22,133
and then I wanted
to kick it up a notch
700
00:26:22,133 --> 00:26:23,367
and get that shrimp in there
701
00:26:23,367 --> 00:26:25,867
as a gochujang glaze on it.
702
00:26:25,867 --> 00:26:27,967
I thought you did a good job
on seasoning the steak.
703
00:26:27,967 --> 00:26:31,166
I like the cook
on the steak personally.
704
00:26:31,166 --> 00:26:35,367
I think where this dish
really lacks
is the fried potatoes
705
00:26:35,367 --> 00:26:36,667
that are not elevated.
706
00:26:36,667 --> 00:26:39,333
I love the strategy of making
this an elevated dish
707
00:26:39,333 --> 00:26:40,967
by doing surf and turf.
708
00:26:40,967 --> 00:26:42,433
And that cost you
an ingredient.
709
00:26:42,433 --> 00:26:44,000
But I think
that was a wise move.
710
00:26:44,000 --> 00:26:47,567
I wish you had taken
that gorgeous gochujang glaze
that you put on the shrimp
711
00:26:47,567 --> 00:26:49,834
and tossed
the steak in it.
712
00:26:49,834 --> 00:26:54,166
That glaze to me
is the $100 piece
of this dish.
713
00:26:54,166 --> 00:26:55,667
-Okay.
-[Guy] Thank you, judges.
714
00:26:55,667 --> 00:26:58,834
Students, we're gonna
send you back
with your professors.
715
00:26:58,834 --> 00:27:00,867
And when we have a decision,
we'll call you back.
716
00:27:00,867 --> 00:27:02,567
-Thank you.
-Thank you.
717
00:27:02,567 --> 00:27:04,100
-Thank you, guys.
-Thank you.
718
00:27:04,100 --> 00:27:05,734
[Guy] We need to get
into the nitty gritty.
719
00:27:05,734 --> 00:27:06,867
But let's talk
about it first.
720
00:27:06,867 --> 00:27:08,033
Who's safe?
721
00:27:08,767 --> 00:27:11,667
Of all the dishes,
Tyler's was probably
the strongest.
722
00:27:11,667 --> 00:27:14,867
And I think Maria had the most
elevated component
of the whole competition
723
00:27:14,867 --> 00:27:16,567
-with those potatoes.
-I agree.
724
00:27:16,567 --> 00:27:18,867
So that brings us
to Chef Antonia
725
00:27:18,867 --> 00:27:20,567
who's not been
in the bottom yet.
726
00:27:20,567 --> 00:27:23,934
Jeff, Samar and Diana.
Who's safe?
727
00:27:31,066 --> 00:27:35,033
One of the students
who will be moving on
to their junior course is...
728
00:27:35,033 --> 00:27:37,667
hands down, no question,
729
00:27:37,667 --> 00:27:39,533
unanimous by the judges...
730
00:27:39,533 --> 00:27:40,667
Chef Tyler.
731
00:27:40,667 --> 00:27:42,100
-Congratulations.
-[all applauding]
732
00:27:42,100 --> 00:27:44,266
[Guy] We'll see you
next week, buddy.
733
00:27:44,266 --> 00:27:46,433
-Go rest.
-Well done, man. Congrats.
734
00:27:46,433 --> 00:27:47,433
Well done, Tyler.
735
00:27:47,433 --> 00:27:51,834
The next student that
will be moving on will be...
736
00:27:52,467 --> 00:27:53,433
Chef Maria.
737
00:27:53,433 --> 00:27:54,934
[all applauding]
738
00:27:54,934 --> 00:27:57,934
Chef Jet, we'll
see you next week, buddy.
739
00:27:57,934 --> 00:27:59,367
Very happy for you.
740
00:27:59,367 --> 00:28:00,667
Have a nice week, buddy.
741
00:28:00,667 --> 00:28:01,867
It's okay, guys.
742
00:28:01,867 --> 00:28:04,100
I have yet to be
in a pass-fail round.
743
00:28:04,100 --> 00:28:05,767
I'm very sad
that they're my students.
744
00:28:05,767 --> 00:28:07,100
[Guy] The three of you.
745
00:28:07,100 --> 00:28:09,133
Question is,
which one of you will be safe
746
00:28:09,133 --> 00:28:11,100
moving on to the junior course
747
00:28:11,100 --> 00:28:14,166
and which two
will be playing pass or fail.
748
00:28:14,166 --> 00:28:17,233
The student that is safe
and moving on
to the next week will be...
749
00:28:20,166 --> 00:28:21,667
Chef Diana.
750
00:28:21,667 --> 00:28:22,734
Well done.
751
00:28:23,667 --> 00:28:25,567
Say goodbye to them.
[laughing]
752
00:28:25,567 --> 00:28:27,467
-I'm so sorry.
-[all laughing]
753
00:28:27,467 --> 00:28:29,634
She has to say goodbye
to somebody.
754
00:28:29,634 --> 00:28:31,634
-[indistinct conversation]
-[Diana] I did.
755
00:28:31,634 --> 00:28:34,767
-Congratulations. All right.
-Thank you.
756
00:28:34,767 --> 00:28:37,934
-Mama Mole! Rocking it!
-Thank you so much.
Thank you.
757
00:28:38,934 --> 00:28:40,133
Chefs, here's the deal.
758
00:28:40,133 --> 00:28:41,433
We're gonna send you
back to your carts.
759
00:28:41,433 --> 00:28:43,100
We have another round
of competition.
760
00:28:43,100 --> 00:28:45,567
The chef that prevails
and move on
to the junior course
761
00:28:45,567 --> 00:28:47,967
and the other will take
their backpack and go home.
762
00:28:47,967 --> 00:28:50,000
Students, back to your carts.
763
00:28:51,100 --> 00:28:53,900
[Antonia speaking]
764
00:28:58,266 --> 00:29:00,834
Students, welcome
to the probation period
765
00:29:00,834 --> 00:29:02,934
known as pass or fail round.
766
00:29:02,934 --> 00:29:05,266
For this sudden death
sophomore test,
767
00:29:05,266 --> 00:29:08,934
I want you to make
something that should
always be elevated.
768
00:29:08,934 --> 00:29:11,166
A date night dinner.
769
00:29:11,166 --> 00:29:13,634
Make it as elevated
as you can.
770
00:29:13,634 --> 00:29:14,634
Can.
771
00:29:14,634 --> 00:29:16,266
-No.
-Uh-oh.
772
00:29:16,266 --> 00:29:18,266
-Exactly. Oh.
-[all groaning]
773
00:29:18,266 --> 00:29:19,767
-[Guy] Hunter.
-Hi.
774
00:29:19,767 --> 00:29:21,934
-This looks fantastic.
-Didn't see that coming, huh?
775
00:29:21,934 --> 00:29:25,033
But love this game called
776
00:29:25,033 --> 00:29:26,533
Crazy Can Roulette.
777
00:29:26,533 --> 00:29:28,834
-Yes, there we have it,
ladies and gentlemen.
-[Hunter] Really fun game.
778
00:29:28,834 --> 00:29:32,467
Each one of you
is gonna get one of these
mystery can ingredients
779
00:29:32,467 --> 00:29:34,567
to incorporate
into your date night dinner.
780
00:29:34,567 --> 00:29:37,467
The good news is,
your buddy
781
00:29:37,467 --> 00:29:38,767
your pal,
782
00:29:38,767 --> 00:29:40,467
is gonna pick for you.
783
00:29:40,467 --> 00:29:41,767
Oh, my goodness!
784
00:29:41,767 --> 00:29:43,567
[Guy] Yeah.
That's what's gonna happen.
785
00:29:43,567 --> 00:29:44,734
Which one
are you giving for Samar?
786
00:29:44,734 --> 00:29:46,467
'Cause my birthday
is the 23rd,
787
00:29:46,467 --> 00:29:48,233
I'm gonna pick
the two and the three.
788
00:29:48,233 --> 00:29:50,533
I'm gonna give
Samar the two.
789
00:29:50,533 --> 00:29:52,266
-Hunter, go ahead
and give that to Samar.
-[Hunter] Wow.
790
00:29:52,266 --> 00:29:53,767
-Bigger doesn't mean
worse, I promise.
-Yeah.
791
00:29:53,767 --> 00:29:57,333
And three is gonna
go to Jeff.
792
00:29:57,333 --> 00:29:59,367
-[Guy whistling]
-All right.
793
00:29:59,367 --> 00:30:01,100
-Enjoy.
-All right.
794
00:30:01,100 --> 00:30:04,133
Samar, go ahead now
and show us what's at
the bottom of the can.
795
00:30:07,000 --> 00:30:08,266
Beets.
796
00:30:08,266 --> 00:30:09,867
-And what do you got?
-[Jeff chuckles]
797
00:30:09,867 --> 00:30:11,567
-I got spinach.
-[Guy] Spinach.
798
00:30:11,567 --> 00:30:14,767
Thirty minutes to make your
impressive date night dinner.
799
00:30:14,767 --> 00:30:16,333
You can shop
for anything else you'd like.
800
00:30:16,333 --> 00:30:17,634
There is no limit.
801
00:30:17,634 --> 00:30:18,967
You can go to any aisle.
802
00:30:18,967 --> 00:30:21,767
Ten through four are open.
So are three, two and one.
803
00:30:21,767 --> 00:30:23,467
-You can go
to anyone you want.
-Let's go!
804
00:30:23,467 --> 00:30:24,734
[intense music playing]
805
00:30:25,567 --> 00:30:26,834
They already...
They know too well.
806
00:30:26,834 --> 00:30:28,900
That was a delicious drop.
807
00:30:30,266 --> 00:30:31,567
So it's Samar and I now.
808
00:30:31,567 --> 00:30:34,834
I'm competing against
my classmate
that I was rooting for.
809
00:30:34,834 --> 00:30:37,367
Someone's gonna graduate
and someone's
gonna go packing.
810
00:30:37,367 --> 00:30:39,133
First time
in the pass-fail round,
811
00:30:39,133 --> 00:30:40,967
it's like, "Okay.
I know I don't wanna be here."
812
00:30:40,967 --> 00:30:42,967
But not everyone
can be perfect
every single time.
813
00:30:42,967 --> 00:30:45,467
Okay. All right Let's do
a menu plan really quick.
814
00:30:45,467 --> 00:30:48,000
I have to make
an elevated date night dinner.
815
00:30:48,000 --> 00:30:49,433
Tell me what you got.
816
00:30:49,433 --> 00:30:51,066
I'm gonna go
with a little bit of lobster.
I'm gonna take out the meat.
817
00:30:51,066 --> 00:30:52,266
-Deep fry 'em.
-Okay.
818
00:30:52,266 --> 00:30:54,066
And then I cook the shell,
so I can plate it on the shell
819
00:30:54,066 --> 00:30:55,266
-on top of a bed...
-Got it.
820
00:30:55,266 --> 00:30:58,033
...of like a rice noodle
that's been fried
and spinach on top.
821
00:30:58,033 --> 00:30:59,066
Okay. Perfect.
Great. Let's go.
822
00:30:59,066 --> 00:31:01,000
I feel like he's going
very much date night.
823
00:31:01,000 --> 00:31:02,834
Are you doing
any kind of sauce for this?
824
00:31:02,834 --> 00:31:05,367
I'm gonna do a spinach
and sweet and sour
825
00:31:05,367 --> 00:31:07,333
-on top of the lobster.
-Okay.
826
00:31:07,333 --> 00:31:08,767
I see it all day long.
827
00:31:09,634 --> 00:31:12,467
[Jeff] The only way
I can think of
to utilize this can of spinach
828
00:31:12,467 --> 00:31:14,367
was to throw it
into my sweet and sour sauce.
829
00:31:14,367 --> 00:31:17,967
So this is going
to be my first time
going into pass or fail.
830
00:31:17,967 --> 00:31:20,867
I don't wanna go home.
I gotta pass.
831
00:31:20,867 --> 00:31:22,467
Carrots.
832
00:31:22,467 --> 00:31:23,767
Okay, we'll do
skirt steak.
833
00:31:23,767 --> 00:31:25,000
Oh, boy.
[chuckles nervously]
834
00:31:25,000 --> 00:31:27,000
I kinda saw this coming.
835
00:31:27,000 --> 00:31:30,433
I mean, my meatballs
were just not it.
836
00:31:30,433 --> 00:31:34,333
I have to make a date night
dinner using canned beets.
837
00:31:34,333 --> 00:31:36,266
Is there any
pre-packaged hummus?
838
00:31:36,266 --> 00:31:40,233
Immediately, I'm thinking
of my favorite beet hummus
that I make at home.
839
00:31:40,233 --> 00:31:41,567
With skirt steak.
840
00:31:41,567 --> 00:31:43,567
Rich and creamy hummus.
841
00:31:43,567 --> 00:31:45,467
Although I can make
a really good hummus,
842
00:31:45,467 --> 00:31:48,166
I'm gonna grab the pre-made
hummus to save time.
843
00:31:48,166 --> 00:31:50,066
I'm like,
"Let's play it safe."
844
00:31:50,066 --> 00:31:51,367
Okay, Samar...
845
00:31:51,367 --> 00:31:53,567
-Yeah?
-...you don't wanna
make the hummus,
846
00:31:53,567 --> 00:31:54,967
you wanna buy the hummus?
847
00:31:54,967 --> 00:31:56,634
-Okay.
-Yeah. I'm gonna blend it
with that.
848
00:31:56,634 --> 00:31:58,667
I can bring the student
to the chick peas,
849
00:31:58,667 --> 00:32:00,166
I can't make them
make hummus.
850
00:32:00,166 --> 00:32:02,433
I'm not trying
to do anything too extra.
851
00:32:02,433 --> 00:32:03,734
I'm trying to play it safe.
852
00:32:03,734 --> 00:32:05,133
I think not skirt steak
for elevated,
853
00:32:05,133 --> 00:32:06,834
I would go
like fillet, ribeye.
854
00:32:06,834 --> 00:32:08,233
-Do you feel comfortable
cooking those?
-I really don't know
855
00:32:08,233 --> 00:32:09,100
but maybe if you guide me.
856
00:32:09,100 --> 00:32:10,233
-I will guide you through it.
-Okay.
857
00:32:10,233 --> 00:32:12,567
Antonia's into this with her.
858
00:32:12,567 --> 00:32:14,767
[Antonia] I think it'll
be beautiful on top
of what you wanna do.
859
00:32:14,767 --> 00:32:15,934
[Samar] Okay. This is risky.
860
00:32:15,934 --> 00:32:17,266
Out of my comfort zone.
861
00:32:17,266 --> 00:32:18,433
But I trust her.
862
00:32:18,433 --> 00:32:19,767
So I'm gonna just do it.
863
00:32:19,767 --> 00:32:21,367
This is a survival round.
864
00:32:21,367 --> 00:32:23,867
So if one of my students
needs to go home tonight,
865
00:32:23,867 --> 00:32:26,467
I wanna send them off
in the most dignified way.
866
00:32:26,467 --> 00:32:28,467
Doing a dish
that they're most proud of.
867
00:32:28,467 --> 00:32:30,767
Okay. We have 25 minutes.
868
00:32:30,767 --> 00:32:32,467
You have your ingredients.
869
00:32:32,467 --> 00:32:35,333
Organize and go step by step,
okay?
870
00:32:35,333 --> 00:32:37,033
[Darnell] The canned products
they got,
871
00:32:37,033 --> 00:32:39,166
I don't wanna see beets just
on a plate, canned spinach.
872
00:32:39,166 --> 00:32:41,266
But actually highlight
those ingredients
873
00:32:41,266 --> 00:32:43,300
in ways that you
by nature wouldn't do it.
874
00:32:46,333 --> 00:32:47,667
What's going in this dish?
875
00:32:47,667 --> 00:32:49,634
So we're gonna do beet hummus
876
00:32:49,634 --> 00:32:51,467
-topping it with a fillet.
-Okay.
877
00:32:51,467 --> 00:32:52,667
[Antonia]
I would just sear them,
878
00:32:52,667 --> 00:32:54,967
you're gonna throw a little
bit of butter in there.
879
00:32:54,967 --> 00:32:56,533
-Okay.
-And then you're gonna
baste them,
880
00:32:56,533 --> 00:32:58,667
okay? And they're gonna cook
very, very quickly.
881
00:32:58,667 --> 00:33:01,266
[Samar] I'm seasoning my steak
with a seven spice mix
882
00:33:01,266 --> 00:33:03,467
cayenne pepper,
the paprika, the cumin
883
00:33:03,467 --> 00:33:08,100
to give it a little bit
of a Middle Eastern twist
on this elevated dinner.
884
00:33:08,100 --> 00:33:10,834
[Antonia] Because it has
all those spices,
it will brown faster.
885
00:33:10,834 --> 00:33:12,000
-Okay?
-[Samar] Okay.
886
00:33:12,000 --> 00:33:12,967
[Antonia] Okay. Let's do this.
887
00:33:12,967 --> 00:33:16,867
Take some tongs
and let's flip those.
888
00:33:16,867 --> 00:33:18,433
Throw like a half a stick
of butter in there.
889
00:33:18,433 --> 00:33:21,166
-I know you're like...
-A half a stick of butter?
890
00:33:21,166 --> 00:33:22,266
Okay.
891
00:33:22,266 --> 00:33:24,467
Now it's gonna brown.
Throw some rosemary in there.
892
00:33:24,467 --> 00:33:26,266
And look how delicious
that's gonna be,
I promise you.
893
00:33:26,266 --> 00:33:27,333
-Okay.
-Okay?
894
00:33:27,333 --> 00:33:29,467
[Samar] I'm here today
to play for my mama.
895
00:33:29,467 --> 00:33:32,834
She takes care of my dad
who has health issues
896
00:33:32,834 --> 00:33:35,000
and she's like our backbone.
897
00:33:35,000 --> 00:33:37,133
Mentally just always
there for us.
898
00:33:37,133 --> 00:33:40,467
So I wanna make sure
that I'm doing something
that she'll remember forever
899
00:33:40,467 --> 00:33:42,834
and she'll feel so proud of.
900
00:33:42,834 --> 00:33:45,000
[Guy] Chef, tell me
what's on the menu
over here, bud?
901
00:33:45,000 --> 00:33:48,567
Chef, I'm going to be making
a tempura style lobster
902
00:33:48,567 --> 00:33:51,767
that's gonna be sitting
on top of a rice noodle
903
00:33:51,767 --> 00:33:54,333
that's been fried
and elevated up to the sky.
904
00:33:54,333 --> 00:33:57,333
-Okay.
-It's gonna have
a sweet and sour glaze
905
00:33:57,333 --> 00:33:58,667
that's gonna go
straight on top of it
906
00:33:58,667 --> 00:34:01,667
with the spinach included
into the glaze.
907
00:34:01,667 --> 00:34:03,967
-Got it.
-Add a little bit of pepper.
908
00:34:03,967 --> 00:34:06,367
[Antonia] What did you season
the lobster with?
909
00:34:06,367 --> 00:34:07,667
[Jeff] Salt and pepper.
910
00:34:07,667 --> 00:34:10,934
-The sauce is gonna
be the main seasoning for it.
-Copy.
911
00:34:10,934 --> 00:34:13,567
-Do not fry that yet. Okay.
-No. Definitely not.
912
00:34:13,567 --> 00:34:15,867
[Jeff] I want some nice
big chunks of pineapple
913
00:34:15,867 --> 00:34:17,767
inside my sweet
and sour sauce.
914
00:34:17,767 --> 00:34:20,667
-You don't want the pineapple
the same size as the...
-[Jeff] That is true.
915
00:34:20,667 --> 00:34:22,033
-[Antonia] Okay?
-As the lobster.
916
00:34:22,033 --> 00:34:23,533
Otherwise it's gonna be like,
what's lobster?
What's pineapple?
917
00:34:23,533 --> 00:34:25,367
-It's gonna
be a little too big.
-Thank you, Chef.
918
00:34:25,367 --> 00:34:26,667
[Jeff] I get that sauté
919
00:34:26,667 --> 00:34:29,634
and then I throw in my bottle
of sweet and sour sauce.
920
00:34:29,634 --> 00:34:31,367
Let that reduce down
a little bit
921
00:34:31,367 --> 00:34:33,734
and then throw in
my pineapple juice.
922
00:34:35,033 --> 00:34:36,333
Whoo!
923
00:34:36,333 --> 00:34:39,467
Students, halfway point!
Fifteen minutes left!
924
00:34:39,467 --> 00:34:40,934
Halfway!
925
00:34:40,934 --> 00:34:42,233
Yep, and now turn it off
926
00:34:42,233 --> 00:34:44,066
and just let them sit
in the hot butter.
927
00:34:44,066 --> 00:34:45,767
You start on your beet hummus.
928
00:34:45,767 --> 00:34:48,934
[Samar] Beets have a very
strong vinegary flavor,
929
00:34:48,934 --> 00:34:52,166
so I feel like the flavor
of the pre-packaged hummus
930
00:34:52,166 --> 00:34:54,033
will really balance
each other out.
931
00:34:54,033 --> 00:34:56,634
Turn this up
so it like really purees.
932
00:34:58,166 --> 00:35:00,066
[Joe] Oh, no.
933
00:35:00,066 --> 00:35:02,066
She bought hummus.
934
00:35:02,066 --> 00:35:03,634
-[Darnell] Why?
-[Joe] Why?
935
00:35:03,634 --> 00:35:05,266
[Joe] She got away
with the pesto
936
00:35:05,266 --> 00:35:08,834
-because it was a limited
amount of ingredients.
-Yeah.
937
00:35:08,834 --> 00:35:10,133
But if you're not limited,
938
00:35:10,133 --> 00:35:14,467
you can easily get
the three components
it takes to make hummus.
939
00:35:14,467 --> 00:35:15,834
Keep going.
940
00:35:15,834 --> 00:35:18,567
I stopped her when she grabbed
the pre-made hummus
for the record.
941
00:35:18,567 --> 00:35:20,767
A student is a student,
a teacher is a teacher.
942
00:35:20,767 --> 00:35:22,266
I can say like,
"I think you should do it,"
943
00:35:22,266 --> 00:35:23,900
but it doesn't mean
that they're gonna do it.
944
00:35:26,767 --> 00:35:29,233
[Jeff] I cannot
get this can open.
945
00:35:30,333 --> 00:35:33,433
I got canned spinach
as my whammy ingredient.
946
00:35:33,433 --> 00:35:36,367
The only way
I could think of to utilize
these canned spinach
947
00:35:36,367 --> 00:35:38,834
was to throw it
into my sweet and sour sauce.
948
00:35:38,834 --> 00:35:40,066
-Yes.
-Okay.
949
00:35:41,834 --> 00:35:43,066
That's very good.
950
00:35:44,166 --> 00:35:46,133
You can start
frying your lobster.
951
00:35:47,767 --> 00:35:50,333
[Guy] All right, students,
you got five minutes.
952
00:35:50,333 --> 00:35:52,433
Five minutes left
to the test.
953
00:35:52,433 --> 00:35:54,433
[Samar] I check on my steak...
954
00:35:54,433 --> 00:35:55,767
[Antonia] Cut. Okay.
955
00:35:55,767 --> 00:35:57,166
You wanna saw back and forth
'cause right now
you're pressing it.
956
00:35:57,166 --> 00:35:58,867
[Samar]
I don't usually make fillets.
957
00:35:58,867 --> 00:36:03,000
So Antonia is teaching me
how to properly
cut the fillet.
958
00:36:03,000 --> 00:36:05,634
Just kind of like to make
an elevated version.
959
00:36:06,867 --> 00:36:09,467
But then I'm plating
the beet hummus,
960
00:36:09,467 --> 00:36:13,867
I'm making a little swirl
trying to make it
look all fancy.
961
00:36:13,867 --> 00:36:19,000
And then I quickly place
my juicy fillet on top.
962
00:36:20,133 --> 00:36:22,567
I want the plate
to look beautiful
963
00:36:22,567 --> 00:36:25,734
for a romantic
date night dinner.
964
00:36:25,734 --> 00:36:27,467
This needs a little bit more.
965
00:36:27,467 --> 00:36:29,734
Kind of have it go
all the way around.
966
00:36:29,734 --> 00:36:32,667
Two and a half minutes.
Two and a half to go.
967
00:36:32,667 --> 00:36:34,667
[Jeff] I'm gonna
fry my rice noodles.
968
00:36:34,667 --> 00:36:37,166
I'm so desperate
to make sure I graduate
969
00:36:37,166 --> 00:36:39,767
'cause I have so much more
to learn from her.
970
00:36:39,767 --> 00:36:41,133
[Antonia]
Jeff is definitely learning.
971
00:36:41,133 --> 00:36:43,634
You know, he's taking
the competition
very seriously
972
00:36:43,634 --> 00:36:46,367
which I really,
really love to see.
973
00:36:46,367 --> 00:36:47,667
Lobster.
974
00:36:47,667 --> 00:36:49,033
Lobster's ready.
975
00:36:49,033 --> 00:36:50,266
Thank you. Thank you.
Thank you.
976
00:36:50,266 --> 00:36:52,233
[Antonia] Good.
Are you ready to plate?
977
00:36:52,233 --> 00:36:53,467
[Jeff] Yes, I am.
978
00:36:53,467 --> 00:36:55,767
First, I put down
my crispy rice noodle bed.
979
00:36:55,767 --> 00:36:59,166
then I can put my sweet
and sour sauce on the side
980
00:36:59,166 --> 00:37:01,734
in a gravy bowl.
981
00:37:01,734 --> 00:37:05,000
And then I'm gonna put those
shells on top of the bed
982
00:37:05,000 --> 00:37:08,000
and place my tempura lobsters
right on top.
983
00:37:08,000 --> 00:37:09,967
It looks good, it tastes good.
984
00:37:09,967 --> 00:37:11,634
I'm happy.
985
00:37:11,634 --> 00:37:14,533
Five, four, three,
986
00:37:14,533 --> 00:37:16,266
-two, one.
-Ahhh!
987
00:37:16,266 --> 00:37:17,867
-[Aarti] Oh, my God!
-[Guy] That's it!
988
00:37:17,867 --> 00:37:20,166
[Guy] Stop working.
Students, class is over.
989
00:37:20,166 --> 00:37:21,967
Oh, my God.
990
00:37:21,967 --> 00:37:24,266
-Good job.
-I'm hungry.
991
00:37:24,266 --> 00:37:25,367
[Aarti] That was a fight.
992
00:37:25,367 --> 00:37:26,367
Very nice.
993
00:37:26,367 --> 00:37:27,767
-Thank you.
-All right, students,
994
00:37:27,767 --> 00:37:29,834
it's time
for a very important date
995
00:37:29,834 --> 00:37:30,767
with the judges!
996
00:37:30,767 --> 00:37:32,433
Follow me. Right this way.
997
00:37:39,467 --> 00:37:40,767
All right, judges.
This is it.
998
00:37:40,767 --> 00:37:42,467
It's the pass-fail round.
999
00:37:42,467 --> 00:37:45,767
Now our students had to make
an elevated date night dinner
1000
00:37:45,767 --> 00:37:47,967
using canned vegetables.
1001
00:37:47,967 --> 00:37:50,767
Up first, Chef Samar.
1002
00:37:50,767 --> 00:37:52,567
-What do you have for us?
-Hi, chefs.
1003
00:37:52,567 --> 00:37:53,834
When I think of date night,
1004
00:37:53,834 --> 00:37:58,266
I think of small, dainty,
romantic and a fancy protein.
1005
00:37:58,266 --> 00:37:59,734
So I went ahead
and made that fillet.
1006
00:37:59,734 --> 00:38:01,867
My ingredient
was canned beets
1007
00:38:01,867 --> 00:38:04,300
and I incorporated that
into my hummus.
1008
00:38:04,300 --> 00:38:06,867
-I'm very much impressed.
-[laughs]
1009
00:38:06,867 --> 00:38:08,767
There's so much simplicity,
1010
00:38:08,767 --> 00:38:12,300
but also excitement
on the plate.
1011
00:38:12,300 --> 00:38:13,867
This is what I want
on a date night.
1012
00:38:13,867 --> 00:38:17,166
I love the whimsical play
that you used those
canned beets for.
1013
00:38:17,166 --> 00:38:20,100
I mean, it's pink,
it's bright, it's herbaceous.
1014
00:38:20,100 --> 00:38:23,066
I do wish however you would
have made your own hummus.
1015
00:38:23,066 --> 00:38:25,734
That said I love
the seven spice on the steak.
1016
00:38:25,734 --> 00:38:28,166
It's a marriage made
in heaven right there.
1017
00:38:28,166 --> 00:38:29,367
[chuckles softly] Okay.
Thank you.
1018
00:38:29,367 --> 00:38:31,767
Okay. Up next,
not to be outdone.
1019
00:38:31,767 --> 00:38:33,967
The one and only Chef Jeff.
What do you got for us?
1020
00:38:33,967 --> 00:38:35,467
So before we start today,
1021
00:38:35,467 --> 00:38:37,667
I want you guys to go ahead
and take that tail,
1022
00:38:37,667 --> 00:38:38,934
you're gonna use your fork
1023
00:38:38,934 --> 00:38:41,767
and kind of spoon it on
to that bed
of crispy rice noodles
1024
00:38:41,767 --> 00:38:43,967
and then you're gonna
pour your sauce on top of it.
1025
00:38:43,967 --> 00:38:46,767
Today I made you
a tempura lobster
1026
00:38:46,767 --> 00:38:49,367
on a bed
of crispy rice noodles
1027
00:38:49,367 --> 00:38:50,667
that have been elevated.
1028
00:38:50,667 --> 00:38:52,967
Canned ingredient
was canned spinach.
1029
00:38:52,967 --> 00:38:57,467
And I actually incorporated
that into my sweet
and sour sauce.
1030
00:38:57,467 --> 00:39:00,634
I thought that
the presentation was amazing.
1031
00:39:00,634 --> 00:39:01,567
If we're on a date,
1032
00:39:01,567 --> 00:39:03,934
whoever I'm with
is impressed.
1033
00:39:03,934 --> 00:39:04,934
They think I got money.
1034
00:39:04,934 --> 00:39:06,100
[all laughing]
1035
00:39:06,100 --> 00:39:07,567
I love fried lobster.
1036
00:39:07,567 --> 00:39:09,567
It's exciting,
it's extravagant
1037
00:39:09,567 --> 00:39:11,000
and it's over the top.
1038
00:39:11,000 --> 00:39:12,333
Reminds me a lot of you.
1039
00:39:12,333 --> 00:39:14,667
I love the idea
of fried lobster.
1040
00:39:14,667 --> 00:39:16,734
I wish you would have left it
as bigger pieces.
1041
00:39:16,734 --> 00:39:19,667
Some of 'em overcooked,
some of 'em are cooked well.
1042
00:39:19,667 --> 00:39:22,867
A date night dinner
needs to feel elegant.
1043
00:39:22,867 --> 00:39:26,266
And so the idea of these
big chunks of pineapple
1044
00:39:26,266 --> 00:39:27,934
and spinach getting
caught in your teeth
1045
00:39:27,934 --> 00:39:29,467
doesn't seem
that elegant to me,
1046
00:39:29,467 --> 00:39:31,433
but it eats very well.
1047
00:39:31,433 --> 00:39:32,834
Thank you.
1048
00:39:32,834 --> 00:39:34,867
All right, students,
professor, we're gonna send
you back to the kitchen.
1049
00:39:34,867 --> 00:39:37,834
And while we do that,
the judges
will make a decision.
1050
00:39:37,834 --> 00:39:40,967
Someone will be moving on
to their junior academy
1051
00:39:40,967 --> 00:39:43,667
and someone will be talking
about what they experienced.
1052
00:39:43,667 --> 00:39:45,266
Thank you very much.
See you in a bit.
1053
00:39:45,266 --> 00:39:46,567
-Thank you.
-Thank you.
1054
00:39:46,567 --> 00:39:47,834
-You both did so good.
-Thank you.
1055
00:39:47,834 --> 00:39:48,767
All right, judges.
1056
00:39:48,767 --> 00:39:50,300
We got a lot going on here.
1057
00:39:50,300 --> 00:39:52,634
I think it's much closer
than I thought
it was going to be.
1058
00:39:52,634 --> 00:39:54,867
Yeah, I agree.
I think it's really close.
1059
00:39:54,867 --> 00:39:58,133
[Darnell]
Samar, it looked amazing,
1060
00:39:58,133 --> 00:39:59,233
tastes great,
1061
00:39:59,233 --> 00:40:00,567
but when you're spending
a lot of money on date night,
1062
00:40:00,567 --> 00:40:03,567
you would be upset
if you find out
that it just got out of a jar.
1063
00:40:03,567 --> 00:40:05,734
[Aarti] Jeff's dish,
for me the lobster
1064
00:40:05,734 --> 00:40:09,467
which is probably one
of the sexiest ingredients
here at the market
1065
00:40:09,467 --> 00:40:12,533
was a little tough
and that felt like
a real disappointment.
1066
00:40:12,533 --> 00:40:14,033
All right.
1067
00:40:14,033 --> 00:40:15,166
Who passes? Who fails?
1068
00:40:15,166 --> 00:40:16,433
[dramatic music playing]
1069
00:40:23,634 --> 00:40:25,834
It was a little bit
of a split decision.
1070
00:40:25,834 --> 00:40:27,300
And the judges
really had to deliberate.
1071
00:40:27,300 --> 00:40:28,734
Unfortunately,
1072
00:40:28,734 --> 00:40:30,667
one chef will be dropping
out of the academy
1073
00:40:30,667 --> 00:40:31,634
and that will be...
1074
00:40:34,867 --> 00:40:35,767
Samar.
1075
00:40:35,767 --> 00:40:37,033
[Antonia] Aw.
1076
00:40:37,033 --> 00:40:38,934
-It was an honor.
-[Guy] Samar, we loved
having you on here,
1077
00:40:38,934 --> 00:40:40,934
-you were the first round
draft pick.
-Thank you for having me.
1078
00:40:40,934 --> 00:40:42,367
Antonia got the first pick.
1079
00:40:42,367 --> 00:40:43,567
Your flavors were all there.
1080
00:40:43,567 --> 00:40:45,367
This really, honestly,
1081
00:40:46,033 --> 00:40:47,367
came down to the hummus.
1082
00:40:47,367 --> 00:40:49,133
It was an honor to be here.
1083
00:40:49,133 --> 00:40:51,667
Like, I am so grateful
for this opportunity.
1084
00:40:51,667 --> 00:40:52,867
So thank you so much.
1085
00:40:52,867 --> 00:40:54,467
-Very nice to meet you.
Thank you, Chef.
-Thank you.
1086
00:40:54,467 --> 00:40:56,867
[Samar] It was so nice
to work with you.
1087
00:40:56,867 --> 00:40:59,166
The biggest lesson
I'm gonna take from Antonia
1088
00:40:59,166 --> 00:41:01,634
is to step
out of my comfort zone
1089
00:41:01,634 --> 00:41:03,767
and make things
that I typically
wouldn't make.
1090
00:41:03,767 --> 00:41:07,634
Because this showed me
that I'm capable of it
and I can do it.
1091
00:41:10,767 --> 00:41:12,467
Chef, congratulations.
1092
00:41:12,467 --> 00:41:15,533
You have survived
the elevated exam.
1093
00:41:15,533 --> 00:41:18,333
Okay? That means
you will be elevated
1094
00:41:18,333 --> 00:41:19,533
to the junior class.
1095
00:41:19,533 --> 00:41:21,967
Enjoy the rest of the students
in the Flavortown Academy's
1096
00:41:21,967 --> 00:41:24,000
next course
and we will see you next week.
1097
00:41:24,000 --> 00:41:25,834
-Okay?
-Come on. Let's go.
1098
00:41:25,834 --> 00:41:27,100
Thank you.
1099
00:41:27,100 --> 00:41:28,333
Come on, guys.
1100
00:41:28,333 --> 00:41:30,667
Let's welcome our
Flavortown Academy juniors.
1101
00:41:30,667 --> 00:41:32,734
-Let's go!
-Come on, winners!
1102
00:41:32,734 --> 00:41:34,367
[Guy] You're getting
a crash course
1103
00:41:34,367 --> 00:41:37,767
in world ingredients
and international cuisine.
1104
00:41:37,767 --> 00:41:40,567
But you have
to find your carts.
1105
00:41:40,567 --> 00:41:41,467
Huh?
1106
00:41:41,467 --> 00:41:42,433
This is gonna be a fight.
1107
00:41:42,433 --> 00:41:43,467
One, go!
1108
00:41:43,467 --> 00:41:45,300
-Go!
-They're coming!
They're coming!
1109
00:41:45,834 --> 00:41:46,767
Really spicy.
1110
00:41:46,767 --> 00:41:49,233
Some Hollywood. I love it.
1111
00:41:49,233 --> 00:41:51,200
[Guy] These students
have done so great.
1112
00:41:51,200 --> 00:41:54,066
I mean they have improved
week after week after week
1113
00:41:54,066 --> 00:41:55,300
and so have the professors.
1114
00:41:55,300 --> 00:41:56,934
-They do so good!
-Don't stop.
1115
00:41:56,934 --> 00:41:58,367
In the end,
only one of us can win.