1 00:00:01,266 --> 00:00:02,467 [Guy] For the next five weeks, 2 00:00:02,467 --> 00:00:04,333 Flavortown Market will become... 3 00:00:05,567 --> 00:00:07,567 Flavortown Academy. 4 00:00:07,567 --> 00:00:09,367 [Antonia] We're talking about elevated food. 5 00:00:09,367 --> 00:00:11,066 Throw some butter in there and butter baste. 6 00:00:11,066 --> 00:00:13,166 [Guy] Where the best home cooks in the country 7 00:00:13,166 --> 00:00:16,100 get learn to take their skills to the next level. 8 00:00:16,100 --> 00:00:18,767 Rain it on and rub it in. 9 00:00:18,767 --> 00:00:22,467 Tonight, home cooks attempt to elevate their dishes to the next level. 10 00:00:22,467 --> 00:00:23,667 Oh, my goodness. 11 00:00:23,667 --> 00:00:25,367 We don't have wagyu already ground? 12 00:00:25,367 --> 00:00:27,567 -Don't go crazy. Don't go crazy. -Whoo! 13 00:00:27,567 --> 00:00:30,767 They are sophomores, I mean this isn't rookie time. 14 00:00:30,767 --> 00:00:32,700 It's part three of Flavortown Academy 15 00:00:32,700 --> 00:00:33,767 and it starts right now. 16 00:00:33,767 --> 00:00:34,967 [screaming] Yeah! 17 00:00:38,567 --> 00:00:41,700 Let's welcome our Flavortown Academy sophomores! 18 00:00:41,700 --> 00:00:43,166 Professor Jet's class. 19 00:00:43,166 --> 00:00:44,867 [in sing-song voice] Come on, come on, come on. 20 00:00:44,867 --> 00:00:47,000 Last week I lost Mada. 21 00:00:47,000 --> 00:00:49,800 But I'm really seeing a lot of improvement in Maria and Tyler. 22 00:00:49,800 --> 00:00:52,300 I'm coming back this week with a vengeance. 23 00:00:52,300 --> 00:00:54,200 Small class. How you doing, Ty? 24 00:00:54,200 --> 00:00:55,367 -Nice to have you back. -Hi. 25 00:00:55,367 --> 00:00:56,367 -Thank you, Chef. -Wonderful. 26 00:00:58,066 --> 00:01:00,400 And professor Chef Antonia's class. 27 00:01:00,400 --> 00:01:02,667 -Here we go! -What's up! 28 00:01:02,667 --> 00:01:07,100 My entire team is safe coming into the sophomore year. 29 00:01:07,100 --> 00:01:10,100 So coming into this week, high expectation. 30 00:01:10,100 --> 00:01:12,166 Welcome, team. Nice to have you. 31 00:01:12,166 --> 00:01:13,500 -[Jet booing] -[cheerfully hooting] 32 00:01:13,500 --> 00:01:15,300 Boo. I mean "yay." 33 00:01:15,300 --> 00:01:17,266 -Hello. Hello. Hello. -What's up, team? What's up, team? 34 00:01:17,266 --> 00:01:18,867 You deserve some props, students. 35 00:01:18,867 --> 00:01:21,600 The five of you have passed last week's freshman course, 36 00:01:21,600 --> 00:01:24,166 proving that you could cook on a budget. 37 00:01:24,166 --> 00:01:26,667 [Jet] $5.99 versus $6.99 38 00:01:26,667 --> 00:01:28,467 Every penny counts in a budget challenge. 39 00:01:28,467 --> 00:01:30,767 Share the ingredients, so limes. 40 00:01:30,767 --> 00:01:34,266 Now, you'll need to follow your professor's guidance carefully 41 00:01:34,266 --> 00:01:38,100 if you want to be crowned Supermarket cum-laude 42 00:01:38,100 --> 00:01:41,000 -and win $35,000. -[all cheering and clapping] 43 00:01:41,000 --> 00:01:42,467 [indistinct shouting] 44 00:01:42,467 --> 00:01:45,967 All right. This week's course in higher education 45 00:01:45,967 --> 00:01:48,767 is all about elevating your food... 46 00:01:48,767 --> 00:01:51,467 to make higher end dishes. 47 00:01:51,467 --> 00:01:52,567 Love it. 48 00:01:52,567 --> 00:01:55,266 So I'm giving your professors an opportunity... 49 00:01:55,266 --> 00:01:56,667 Oh, God. 50 00:01:56,667 --> 00:01:59,467 I'm giving them an opportunity to increase your chances of success 51 00:01:59,467 --> 00:02:02,467 -with a challenge that demonstrates... -[sighs] 52 00:02:02,467 --> 00:02:06,500 -...their fine dining skills. -Oh, man... 53 00:02:06,500 --> 00:02:09,767 Namely, the art of serving champagne. 54 00:02:09,767 --> 00:02:11,367 -Oh! Champagne. -[all] Oh. Champagne. 55 00:02:11,367 --> 00:02:12,867 Let me bring you in just a moment 56 00:02:12,867 --> 00:02:13,867 to the champagne station. 57 00:02:13,867 --> 00:02:15,400 -Hi. -Hunter! 58 00:02:15,400 --> 00:02:17,000 There we go. 59 00:02:17,000 --> 00:02:19,100 Your job, professors, 60 00:02:19,100 --> 00:02:21,200 is to pour champagne into a flute 61 00:02:21,200 --> 00:02:23,266 and deliver it on a tray 62 00:02:23,266 --> 00:02:24,967 to one of the judges. 63 00:02:27,000 --> 00:02:28,367 Then repeat that process 64 00:02:28,367 --> 00:02:31,467 until you have served the entire panel of judges. 65 00:02:31,467 --> 00:02:33,467 -Wow. -[laughing] 66 00:02:33,467 --> 00:02:35,500 [Guy] Whoever can serve three judges first 67 00:02:35,500 --> 00:02:38,367 will win a key advantage for their students. 68 00:02:38,367 --> 00:02:39,367 [Jet] Oh... 69 00:02:39,367 --> 00:02:42,066 Let's go, teams. Let's go, team green! 70 00:02:42,066 --> 00:02:44,066 [Guy] Here we go. Ladies and gentlemen, 71 00:02:44,066 --> 00:02:45,266 three, two, one, go. 72 00:02:45,266 --> 00:02:47,667 -All right, Chef Jet! -[Guy] There they go! 73 00:02:47,667 --> 00:02:48,867 [all cheering and clapping] 74 00:02:48,867 --> 00:02:50,500 [Tyler] I'm a sports broadcaster 75 00:02:50,500 --> 00:02:53,000 Let me turn my play by play voice really quick. 76 00:02:53,000 --> 00:02:55,900 Chef Lofaso jumps out to an early lead 77 00:02:55,900 --> 00:02:58,467 and it looks like this horse is gonna gallop to a victory. 78 00:02:58,467 --> 00:03:00,066 My pony, Chef Tila, 79 00:03:00,066 --> 00:03:02,567 is struggling to open the champagne 80 00:03:02,567 --> 00:03:03,700 and get his butt in gear. 81 00:03:03,700 --> 00:03:05,867 -Yay! - [Tyler] Lofaso starts out great. 82 00:03:05,867 --> 00:03:08,567 She's got a tremendous lead on Chef Jet Tila. 83 00:03:09,667 --> 00:03:11,200 [Samar] Don't drop any! Don't drop! 84 00:03:11,200 --> 00:03:12,367 [cheering] 85 00:03:12,367 --> 00:03:13,467 [shrieks] 86 00:03:13,467 --> 00:03:15,367 -[clapping] -[Aarti] Come on, Chef Jet! 87 00:03:15,367 --> 00:03:17,467 -Well done. -Yes, Chef Jet! 88 00:03:17,467 --> 00:03:19,667 Come on, run quicker! 89 00:03:19,667 --> 00:03:23,400 [Tyler] Tila is struggling at the box to get that champagne in the glass. 90 00:03:23,400 --> 00:03:24,900 -[Samar] You got this. -[Guy] Okay. 91 00:03:24,900 --> 00:03:26,100 Go, Jet! 92 00:03:26,100 --> 00:03:27,266 [Diana] Look at that. 93 00:03:27,266 --> 00:03:28,734 Move! 94 00:03:29,166 --> 00:03:30,467 [Maria] Run! 95 00:03:30,467 --> 00:03:32,000 Run! 96 00:03:32,000 --> 00:03:33,767 [Tyler] No, no. Look at this. 97 00:03:33,767 --> 00:03:35,767 Chef Tila, around the stretch, 98 00:03:35,767 --> 00:03:37,066 turning up the speed. 99 00:03:37,066 --> 00:03:39,467 all off a sudden, it's coming down to the final stretch. 100 00:03:39,467 --> 00:03:40,967 -Got it. Got it. Got it. -Fill the glass! 101 00:03:40,967 --> 00:03:42,266 Got it. Got it. Got it. Got it. Got it. 102 00:03:42,266 --> 00:03:43,467 Come on. Come on. Come on. Come on. 103 00:03:43,467 --> 00:03:45,567 [Jet] So last week, I lost Mada, 104 00:03:45,567 --> 00:03:47,567 I need to win this for my team 105 00:03:47,567 --> 00:03:49,367 and build back their morale. 106 00:03:49,367 --> 00:03:51,700 -Come on! -[all cheering] 107 00:03:51,700 --> 00:03:52,800 -Oh, my-- -[all laughing] 108 00:03:52,800 --> 00:03:55,100 [Tyler] Here comes Chef Tila, 109 00:03:55,100 --> 00:03:56,600 around the corner they come. 110 00:03:56,600 --> 00:03:58,567 [all cheering] 111 00:03:58,567 --> 00:04:00,667 -Run back! -You have to get back! 112 00:04:00,667 --> 00:04:03,166 -Oh, you gotta go back? -[Guy] Oh, here comes Jet. 113 00:04:03,967 --> 00:04:05,266 [Tyler] It's Chef Tila! 114 00:04:05,266 --> 00:04:06,767 A comeback for the ages. 115 00:04:06,767 --> 00:04:09,266 I cannot believe what I just saw. 116 00:04:09,266 --> 00:04:12,000 Our winner, Professor Tila! 117 00:04:12,000 --> 00:04:13,767 [all cheering and clapping] 118 00:04:15,800 --> 00:04:18,467 -Yes, Chef! -There you go, Professor Tila! 119 00:04:18,467 --> 00:04:19,867 [Guy] Now, students, 120 00:04:19,867 --> 00:04:21,667 Hunter and I have devised 121 00:04:21,667 --> 00:04:24,300 a fantastic first sophomore assignment. 122 00:04:24,300 --> 00:04:28,166 I want you to make an elevated weeknight dinner. 123 00:04:29,166 --> 00:04:31,600 Now, these are the dishes 124 00:04:31,600 --> 00:04:35,166 we'd like to see you make your elevated version of. 125 00:04:35,166 --> 00:04:37,567 We have meat and potatoes, 126 00:04:37,567 --> 00:04:40,700 chicken and rice, spaghetti and meatballs. 127 00:04:40,700 --> 00:04:42,166 Okay? So when I say "go," 128 00:04:42,166 --> 00:04:43,667 you can huddle with your professor 129 00:04:43,667 --> 00:04:47,266 and decide which dish each student in the class will upgrade. 130 00:04:48,467 --> 00:04:50,600 How much should you elevate your meal? 131 00:04:50,600 --> 00:04:52,533 Well, sky's the limit. 132 00:04:53,667 --> 00:04:56,767 Well, there's one limit and that's... 133 00:04:56,767 --> 00:04:59,133 -nine ingredients or less. -[groans in frustration] 134 00:05:00,100 --> 00:05:01,767 Because this is Express Lane. 135 00:05:01,767 --> 00:05:03,066 [all groaning] 136 00:05:03,066 --> 00:05:04,700 This is gonna help teach you 137 00:05:04,700 --> 00:05:07,266 that you don't need a high ingredient count 138 00:05:07,266 --> 00:05:08,667 to make a high-end dish. 139 00:05:08,667 --> 00:05:11,900 You can go get nine ingredients or less. 140 00:05:11,900 --> 00:05:14,700 Professor Jet, since you got the key advantage, 141 00:05:14,700 --> 00:05:17,467 we'd like to grant you one extra ingredient. 142 00:05:17,467 --> 00:05:19,700 [all] Yes! 143 00:05:19,700 --> 00:05:20,700 [Tyler] Thank you. 144 00:05:20,700 --> 00:05:23,166 [Guy] Teams, just one other brief note. 145 00:05:23,166 --> 00:05:26,333 Unfortunately, this week, no class is safe. 146 00:05:27,300 --> 00:05:29,934 The two bottom dishes will go head to head... 147 00:05:30,266 --> 00:05:31,600 for pass or fail. 148 00:05:31,600 --> 00:05:33,300 Thirty minutes to shop, prepare and plate 149 00:05:33,300 --> 00:05:35,367 your elevated weeknight dinners. 150 00:05:35,367 --> 00:05:36,266 And just remember, 151 00:05:36,266 --> 00:05:38,266 when I say, "three, two, one, go," 152 00:05:38,266 --> 00:05:40,367 -it's time to go. -Go, go, go. 153 00:05:40,367 --> 00:05:41,867 -Pick one, pick one, pick one. -Spaghetti and meatballs? 154 00:05:41,867 --> 00:05:43,967 I don't know. Which one do you want? 155 00:06:01,000 --> 00:06:02,634 -[Antonia] Yes. 100%. Let's go. -Cool. 156 00:06:03,367 --> 00:06:04,800 It's not "can they make the dish?" 157 00:06:04,800 --> 00:06:06,100 It's "can they elevate the dish?" 158 00:06:06,100 --> 00:06:07,767 [Maria] Yes! 159 00:06:07,767 --> 00:06:09,600 Let's go. Move, move, move. Run, run, run. 160 00:06:09,600 --> 00:06:11,266 All right. What kind of chicken do you wanna do? 161 00:06:11,266 --> 00:06:13,467 So, Diana is doing chicken and rice. 162 00:06:13,467 --> 00:06:15,000 Samar is doing spaghetti and meatballs 163 00:06:15,000 --> 00:06:17,400 and Jeff is doing meat and potatoes. 164 00:06:17,400 --> 00:06:19,700 So, we want to think of something fancy, right? 165 00:06:19,700 --> 00:06:21,667 Elevating is gonna be a choice of ingredients 166 00:06:21,667 --> 00:06:23,166 and it's gonna be also plating. 167 00:06:23,166 --> 00:06:24,500 -You do what you normally do. -Okay. 168 00:06:24,500 --> 00:06:26,467 -I normally do a breast. -Great. Let's go breasts. 169 00:06:26,467 --> 00:06:28,567 I'm Mole Mama. So I have to make mole. 170 00:06:28,567 --> 00:06:32,166 Cause I can make my family's chicken mole recipe. 171 00:06:32,166 --> 00:06:34,166 You wanna get the frozen rice? Go ahead down there. 172 00:06:34,166 --> 00:06:35,900 But, oh, my goodness, 173 00:06:35,900 --> 00:06:39,100 we only have nine ingredients. 174 00:06:39,100 --> 00:06:42,266 When I make mole at home from scratch, 175 00:06:42,266 --> 00:06:46,767 I use four different kinds of dried peppers. 176 00:06:46,767 --> 00:06:49,266 Limited ingredients actually doesn't always bother me. 177 00:06:49,266 --> 00:06:52,066 Because it really makes you focus. 178 00:06:52,066 --> 00:06:54,100 [Diana] So, I have to grab California chili powder. 179 00:06:54,100 --> 00:06:55,700 Because that's going to mimic 180 00:06:55,700 --> 00:06:58,300 those four other peppers that I would use 181 00:06:58,300 --> 00:07:00,166 making this from scratch. 182 00:07:00,166 --> 00:07:01,867 And I'm also gonna get cloves. 183 00:07:01,867 --> 00:07:04,767 That is a must-have in our mole sauce. 184 00:07:04,767 --> 00:07:07,200 I gotta do something to elevate this rice. 185 00:07:07,200 --> 00:07:10,000 I'm gonna make it spicy with some peppers in it, 186 00:07:10,000 --> 00:07:11,700 some blistered tomatoes. 187 00:07:11,700 --> 00:07:13,800 [Antonia] I'm definitely worried about Diana. 188 00:07:13,800 --> 00:07:16,467 The shopping cart looks very scarce. 189 00:07:16,467 --> 00:07:18,700 And you feel like you can make a good dish with this? 190 00:07:18,700 --> 00:07:19,700 You feel good about this? 191 00:07:19,700 --> 00:07:20,667 I do. 192 00:07:20,667 --> 00:07:22,667 But I trust that she knows what she's doing. 193 00:07:22,667 --> 00:07:24,567 Then let's get ready to rumble. 194 00:07:24,567 --> 00:07:27,266 Gosh darn. What am I doing? What am I doing? 195 00:07:27,266 --> 00:07:30,367 I'm elevating this meat and potatoes to a surf and turf. 196 00:07:30,367 --> 00:07:33,400 With filet mignon and some shrimp. 197 00:07:33,400 --> 00:07:37,166 Also some fried potatoes with truffle salt 198 00:07:37,166 --> 00:07:39,500 to kind of elevate it in flavor. 199 00:07:39,500 --> 00:07:40,767 [Antonia] Okay. Where are we at? 200 00:07:40,767 --> 00:07:43,200 You can add the shrimp. The shrimp has to be very secondary. 201 00:07:43,200 --> 00:07:45,300 Please make sure it's about the meat and the potatoes. 202 00:07:45,300 --> 00:07:46,667 'Cause that's what we're being judged on. 203 00:07:46,667 --> 00:07:49,166 -[Jeff] Do I need more veggies? -I would say something fresh. 204 00:07:49,166 --> 00:07:51,000 He has shrimp, he has fillet mignon 205 00:07:51,000 --> 00:07:53,467 both of those read to sort of this high-end surf and turf. 206 00:07:53,467 --> 00:07:55,100 He had a little bit of truffle salt. 207 00:07:55,100 --> 00:07:57,367 This seems like you have a lot of ingredients. 208 00:07:58,367 --> 00:08:00,767 -Chef, where's the pasta? -[Antonia] Right? 209 00:08:00,767 --> 00:08:02,567 There's fresh pastas here. 210 00:08:02,567 --> 00:08:04,767 -Like the fresh rigatoni. -[Samar] Nice. 211 00:08:04,767 --> 00:08:08,100 I have to elevate spaghetti and meatballs. 212 00:08:08,100 --> 00:08:09,767 [scoffs] 213 00:08:09,767 --> 00:08:14,367 Maybe we can elevate it by getting super bougie ingredients or something. 214 00:08:14,367 --> 00:08:15,667 You can go a pesto. 215 00:08:15,667 --> 00:08:17,367 [Samar] I'm getting pre-made pesto 216 00:08:17,367 --> 00:08:19,567 because we have limited ingredients. 217 00:08:19,567 --> 00:08:21,500 This might elevate it a little bit different. 218 00:08:21,500 --> 00:08:23,467 Remember, only nine ingredients. 219 00:08:23,467 --> 00:08:25,700 [Antonia] Limited ingredients without question, 220 00:08:25,700 --> 00:08:28,266 a hand-made pesto is the best way to go. 221 00:08:28,266 --> 00:08:31,266 This might be a little elevated for these chefs at this stage. 222 00:08:31,266 --> 00:08:33,567 But they are sophomores. 223 00:08:33,567 --> 00:08:35,066 I mean, this isn't rookie time. 224 00:08:35,066 --> 00:08:37,467 My students, they get ten items 225 00:08:37,467 --> 00:08:39,300 when Antonia's team got nine 226 00:08:39,300 --> 00:08:40,266 and that's massive. 227 00:08:41,367 --> 00:08:43,367 Maria making meat and potatoes, 228 00:08:43,367 --> 00:08:45,767 it better be the most expensive meat in the market. 229 00:08:45,767 --> 00:08:48,100 -What do you think? Porterhouse steak? -Lovely. 230 00:08:48,100 --> 00:08:49,400 That's better than fillet. 231 00:08:49,400 --> 00:08:51,567 [Maria] But it's not just a weeknight dinner, 232 00:08:51,567 --> 00:08:53,567 it's an elevated weeknight dinner. 233 00:08:53,567 --> 00:08:55,367 So I have to go big. 234 00:08:55,367 --> 00:08:57,700 [Jet] Yeah. Gold potatoes. Always yes. 235 00:08:57,700 --> 00:09:00,867 [Maria] So, I immediately think famous crispy potatoes. 236 00:09:00,867 --> 00:09:03,500 [Jet] Maria, you making a sauce? Like, a morel sauce? 237 00:09:03,500 --> 00:09:05,100 [Maria] Yeah. ♪ Morels ♪ 238 00:09:05,100 --> 00:09:08,300 We all know morels are the most expensive mushroom out there. 239 00:09:08,300 --> 00:09:11,166 Last week, my team ended up in the bottom. 240 00:09:11,166 --> 00:09:15,200 I learnt everyone is up for grabs in this competition. 241 00:09:15,200 --> 00:09:16,967 These judges are fancy. 242 00:09:16,967 --> 00:09:18,467 They need herbs and balance. 243 00:09:18,467 --> 00:09:20,667 We don't have wagyu already ground? 244 00:09:20,667 --> 00:09:22,500 -Are you confident enough to grind it yourself? -That's two. 245 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.