1 00:00:00,867 --> 00:00:01,867 [narrator] At Flavortown Academy, 2 00:00:01,867 --> 00:00:03,867 the best home cooks in the country 3 00:00:03,867 --> 00:00:06,333 learn to take their skills to the next level. 4 00:00:07,900 --> 00:00:09,600 Tonight, our remaining four students 5 00:00:09,600 --> 00:00:12,166 will fight for a spot in next week's finals 6 00:00:12,166 --> 00:00:13,867 by proving their ability to cook 7 00:00:13,867 --> 00:00:15,166 with international ingredients. 8 00:00:15,166 --> 00:00:18,066 -What's this? -Yo. Bitter melon? Oh, no. 9 00:00:18,066 --> 00:00:20,000 -I do think it needs avocado. -Okay. 10 00:00:20,000 --> 00:00:23,433 You get to make us Thai-Talian. 11 00:00:24,166 --> 00:00:25,467 Slow down, Ty. 12 00:00:25,467 --> 00:00:27,900 Holy comfort food. 13 00:00:27,900 --> 00:00:29,567 That's one of the best moves I've seen. 14 00:00:29,567 --> 00:00:30,700 This is gonna be a fight. 15 00:00:30,700 --> 00:00:32,767 [Guy] It's part four of Flavortown Academy. 16 00:00:32,767 --> 00:00:34,634 And it starts right now. 17 00:00:37,266 --> 00:00:40,066 Let's welcome our Flavortown Academy Juniors. 18 00:00:40,066 --> 00:00:43,467 Professor Antonia's class is down to two students. 19 00:00:43,467 --> 00:00:45,200 Sophomore week was rough on Chef Antonia. 20 00:00:45,200 --> 00:00:48,367 I had to say goodbye to my first student, Samar. 21 00:00:48,367 --> 00:00:49,367 And Jeff almost didn't make it. 22 00:00:49,367 --> 00:00:51,600 I still have two very strong students. 23 00:00:51,600 --> 00:00:53,667 It's like second to the last week 24 00:00:53,667 --> 00:00:55,300 -before graduation. -Go and get 'em. 25 00:00:55,300 --> 00:00:56,467 So we're ready to start junior year. 26 00:00:56,467 --> 00:00:58,867 And Professor Chef Jet's class 27 00:00:58,867 --> 00:01:00,400 is also down to two students. 28 00:01:00,400 --> 00:01:01,567 Come on winners. 29 00:01:01,567 --> 00:01:02,800 [Jet] We're coming into junior year 30 00:01:02,800 --> 00:01:04,066 with a little swagger. 31 00:01:04,066 --> 00:01:05,700 The last week, my students were totally safe. 32 00:01:05,700 --> 00:01:07,767 I think we were the top two picks, 33 00:01:07,767 --> 00:01:09,867 did not have to cook a Pass/Fail. 34 00:01:09,867 --> 00:01:11,266 There's the winner's dance. 35 00:01:11,266 --> 00:01:12,200 -How are you? Welcome. -I'm fine. 36 00:01:12,200 --> 00:01:14,266 -Hi. -All right. Good talk. 37 00:01:15,266 --> 00:01:17,000 Congratulations students on making this far 38 00:01:17,000 --> 00:01:18,400 in the Flavortown Academy. 39 00:01:18,400 --> 00:01:20,767 This week's junior course is gonna be the most 40 00:01:20,767 --> 00:01:23,567 competitive yet because it will decide 41 00:01:23,567 --> 00:01:25,166 which three of you will advance 42 00:01:25,166 --> 00:01:28,066 to next week's senior finals. 43 00:01:28,066 --> 00:01:32,500 And a shot at graduating supermarket cum laude 44 00:01:32,500 --> 00:01:36,200 with a $35,000 scholarship. 45 00:01:36,200 --> 00:01:37,967 -Wow! -Yeah! 46 00:01:37,967 --> 00:01:39,166 [woman] Woo! 47 00:01:39,166 --> 00:01:41,200 This week's lesson is a big one, 48 00:01:41,200 --> 00:01:44,600 -and it spans the entire globe. -[Jet] Oh. 49 00:01:44,600 --> 00:01:46,467 -Oh. -Because you're getting a crash course 50 00:01:46,467 --> 00:01:49,900 in world ingredients and international cuisine. 51 00:01:49,900 --> 00:01:51,567 Now, here at Flavortown Academy, 52 00:01:51,567 --> 00:01:53,266 you don't need to study abroad 53 00:01:53,266 --> 00:01:55,767 because international ingredients 54 00:01:55,767 --> 00:01:58,266 run rampant throughout the store. 55 00:01:58,266 --> 00:02:00,367 So let's check out some of them right now 56 00:02:00,367 --> 00:02:02,500 with the help of your professors 57 00:02:02,500 --> 00:02:05,200 -in a little challenge, we like to call... -Oh, no. 58 00:02:05,200 --> 00:02:07,000 International Taste Test. 59 00:02:07,000 --> 00:02:09,300 -Step up, step in, come in and win. -Let's go green. Go green. 60 00:02:09,300 --> 00:02:10,867 Woo! 61 00:02:10,867 --> 00:02:12,467 -No, no. -Okay. Let's go. 62 00:02:12,467 --> 00:02:15,867 -Put these on because this is gonna be a blind tasting. -Oh, God. 63 00:02:15,867 --> 00:02:16,934 Hunter, go ahead and bring it out. 64 00:02:18,066 --> 00:02:19,800 -You got this. -No problem. 65 00:02:19,800 --> 00:02:20,767 Let's get ready. 66 00:02:20,767 --> 00:02:23,567 I'm gonna put the ingredient in your hand. 67 00:02:23,567 --> 00:02:25,066 You're both gonna get something different. 68 00:02:25,700 --> 00:02:28,367 So if I give the ingredient to Jet, 69 00:02:28,367 --> 00:02:30,000 he guesses it incorrectly, 70 00:02:30,000 --> 00:02:31,867 then I will give it to Antonia. 71 00:02:31,867 --> 00:02:33,867 If she answers it correctly, 72 00:02:33,867 --> 00:02:34,867 the game is over 73 00:02:34,867 --> 00:02:36,467 and the advantage will go to Antonia. 74 00:02:36,467 --> 00:02:37,500 -So, Jet... -Hold this. 75 00:02:37,500 --> 00:02:38,567 [Guy] There is yours. 76 00:02:38,567 --> 00:02:41,166 Antonia, you would like to guess yours first? 77 00:02:42,600 --> 00:02:44,166 It tastes salty. It tastes meaty. 78 00:02:44,166 --> 00:02:45,200 It tastes yeasty. 79 00:02:45,200 --> 00:02:46,667 Is that Demi? 80 00:02:46,667 --> 00:02:48,166 You did not get it correct. 81 00:02:48,166 --> 00:02:51,600 -I will now give Jet a chance to answer it. -[Jet] Oh. 82 00:02:51,600 --> 00:02:53,867 If Jet can answer this correctly, 83 00:02:53,867 --> 00:02:55,367 then Jet will win. 84 00:02:55,367 --> 00:02:58,066 It's got a very strong umami flavor. 85 00:02:58,800 --> 00:03:00,867 Is it like Vegemite? 86 00:03:00,867 --> 00:03:01,900 [Antonia groans] 87 00:03:01,900 --> 00:03:03,400 Boom, boom, boom, boom, boom, boom. 88 00:03:03,400 --> 00:03:04,867 -No way, is that a yes? -It is Vegemite. 89 00:03:04,867 --> 00:03:06,200 [woman] Woo! 90 00:03:06,200 --> 00:03:07,734 -Wow! -[Guy] Congratulations. 91 00:03:08,867 --> 00:03:11,467 -So, we could do some water. -I'm done losing these. 92 00:03:11,467 --> 00:03:12,767 Wow. 93 00:03:12,767 --> 00:03:13,667 Congratulations Jet. 94 00:03:13,667 --> 00:03:15,600 You've won a key advantage for your class 95 00:03:15,600 --> 00:03:16,600 in their next assignment. 96 00:03:16,600 --> 00:03:18,767 Students for this challenge, I want you to make 97 00:03:18,767 --> 00:03:20,800 a comfort classic 98 00:03:20,800 --> 00:03:23,500 with an international twist. 99 00:03:23,500 --> 00:03:27,700 Before you start shopping, you have to find your carts. 100 00:03:27,700 --> 00:03:30,867 -Huh? -As you noticed, the carts are missing 101 00:03:30,867 --> 00:03:33,166 because we're playing Cart Search. 102 00:03:33,166 --> 00:03:35,700 When I say go, you will search the store 103 00:03:35,700 --> 00:03:37,700 for the cart you want 104 00:03:37,700 --> 00:03:40,767 because each cart contains two key ingredients 105 00:03:40,767 --> 00:03:43,867 from a different global destination... 106 00:03:43,867 --> 00:03:46,667 -Oh, boy. -that you must use in your dish. 107 00:03:46,667 --> 00:03:48,567 After this round, the two lowest scores 108 00:03:48,567 --> 00:03:51,000 are gonna be going in to the Fail or Pass Round. 109 00:03:51,000 --> 00:03:54,166 And one student will be sent home. 110 00:03:54,166 --> 00:03:56,600 Chef Jet, since you have the key advantage, 111 00:03:56,600 --> 00:03:58,867 your students are gonna get a 30-second 112 00:03:58,867 --> 00:04:01,066 -head start to find... -Thirty seconds is like nine days. 113 00:04:01,066 --> 00:04:03,166 You're gonna have thirty and a half minutes 114 00:04:03,166 --> 00:04:04,800 to find your cart, do your shopping, 115 00:04:04,800 --> 00:04:07,967 and create your comfort classic 116 00:04:07,967 --> 00:04:09,967 with an international twist. 117 00:04:09,967 --> 00:04:10,967 -Now, if... -I'm excited to see this. 118 00:04:10,967 --> 00:04:14,300 anybody wants to eat three of this... 119 00:04:14,300 --> 00:04:15,300 [laughs] 120 00:04:15,300 --> 00:04:16,266 or just these two. 121 00:04:16,266 --> 00:04:18,767 If someone will eat this one item, 122 00:04:18,767 --> 00:04:20,600 -they can go first. -We have 30 seconds. 123 00:04:20,600 --> 00:04:21,834 Come on. 124 00:04:22,500 --> 00:04:24,100 Use that 30 seconds. 125 00:04:24,100 --> 00:04:27,367 [Jet] So, I won an extra 30 seconds and that's massive. 126 00:04:27,367 --> 00:04:28,800 So that means my students can see all the carts 127 00:04:28,800 --> 00:04:29,700 and have their first pick. 128 00:04:29,700 --> 00:04:30,767 Find your carts. 129 00:04:30,767 --> 00:04:33,367 I know what my comfort class pick is. 130 00:04:33,367 --> 00:04:34,300 Makaronia Me Kima, 131 00:04:34,300 --> 00:04:36,567 a Greek spaghetti and meat sauce. 132 00:04:36,567 --> 00:04:40,100 The first cart is France, truffle and brie. 133 00:04:40,100 --> 00:04:41,800 Do you think I should do truffle and brie? 134 00:04:41,800 --> 00:04:42,800 [Jet] It's up to you. 135 00:04:42,800 --> 00:04:44,567 [Maria] I'm passing on France. 136 00:04:44,567 --> 00:04:46,300 Look for another cart. 137 00:04:46,300 --> 00:04:47,266 [Tyler] I'm pumped. 138 00:04:47,266 --> 00:04:49,000 Hopefully, I can find the ingredients 139 00:04:49,000 --> 00:04:50,266 to make some mac and cheese. 140 00:04:50,266 --> 00:04:53,066 It doesn't get more classic or comfortable 141 00:04:53,066 --> 00:04:54,300 than mac and cheese. 142 00:04:54,300 --> 00:04:56,066 The first cart is India. 143 00:04:56,066 --> 00:04:58,667 Mango chutney and some other ingredient 144 00:04:58,667 --> 00:05:00,367 that I have no idea what it is. 145 00:05:00,367 --> 00:05:02,834 That's not gonna work with my mac and cheese. 146 00:05:03,667 --> 00:05:05,200 This is like when you're a little kid 147 00:05:05,200 --> 00:05:06,567 and you're waiting for the bell to ring 148 00:05:06,567 --> 00:05:08,567 so you could go out to recess. 149 00:05:08,567 --> 00:05:09,734 That was my best period. 150 00:05:10,367 --> 00:05:11,567 [Jet] There's one here. 151 00:05:11,567 --> 00:05:13,367 German. There's German here. 152 00:05:13,367 --> 00:05:15,600 [Maria] The German cart, absolutely not. 153 00:05:15,600 --> 00:05:18,767 Sauerkraut is not going into my meat sauce. 154 00:05:18,767 --> 00:05:21,000 One. Go. Go. 155 00:05:21,000 --> 00:05:22,367 They're coming. They're coming. 156 00:05:22,367 --> 00:05:24,100 -I see no carts. -No cart. 157 00:05:24,100 --> 00:05:25,667 Then grab French. 158 00:05:25,667 --> 00:05:26,600 Okay. I'm gonna take it. 159 00:05:26,600 --> 00:05:28,867 My mac and cheese, nothing is gonna beat 160 00:05:28,867 --> 00:05:30,066 this French cart. 161 00:05:30,066 --> 00:05:34,166 [Jeff] Comfort classic to me means a kimchi burger. 162 00:05:34,166 --> 00:05:35,867 So I find a German cart, 163 00:05:35,867 --> 00:05:38,567 sauerkraut and shelf stable sliced potatoes. 164 00:05:38,567 --> 00:05:42,100 Sauerkraut, it's like the kimchi of Germany. 165 00:05:42,100 --> 00:05:45,467 Shelf stable potatoes, who buys this? 166 00:05:45,467 --> 00:05:46,634 [Diana] There's one here. 167 00:05:46,634 --> 00:05:50,467 When I think of great comfort classic, I think of nachos. 168 00:05:50,467 --> 00:05:53,166 Hot mango chutney and papadam. 169 00:05:53,166 --> 00:05:55,200 I don't even know how to incorporate these things. 170 00:05:55,200 --> 00:05:56,567 What are they? 171 00:05:56,567 --> 00:05:58,700 -Where's the last one? -Oh, no. Go that way. 172 00:05:58,700 --> 00:06:00,767 There it is right there. There's the last one. China. 173 00:06:00,767 --> 00:06:04,667 In the Chinese cart, Shaoxing rice wine and bitter melon. 174 00:06:04,667 --> 00:06:07,567 -What's this? -Oh, bitter melon. Oh, no. 175 00:06:07,567 --> 00:06:08,867 I'll help you through it. 176 00:06:08,867 --> 00:06:10,567 Ooh, I don't wanna use truffle. 177 00:06:10,567 --> 00:06:12,266 Not thinking there would be a bitter melon 178 00:06:12,266 --> 00:06:14,467 from China waiting for me. 179 00:06:14,467 --> 00:06:16,500 Tyler, what dish are you going for? 180 00:06:16,500 --> 00:06:17,467 I am gonna go French. 181 00:06:17,467 --> 00:06:20,166 I am gonna make a French mac and cheese. 182 00:06:20,166 --> 00:06:21,066 Brilliant. 183 00:06:21,066 --> 00:06:23,100 I love that it is a comfort food. 184 00:06:23,100 --> 00:06:25,900 I think I wanna incorporate the brie and truffle 185 00:06:25,900 --> 00:06:26,967 into my cheese sauce. 186 00:06:26,967 --> 00:06:29,600 I grabbed some pancetta, I got to build flavor 187 00:06:29,600 --> 00:06:30,600 in layers. 188 00:06:30,600 --> 00:06:32,100 You have other cheeses that would do-- 189 00:06:32,100 --> 00:06:33,367 -Yeah, I do. I got, um-- -You have a melty cheese. 190 00:06:33,367 --> 00:06:35,200 I got a... I got goat again. I got a pecorino. 191 00:06:35,200 --> 00:06:36,967 -Not melty, not melty. -No, not melty? 192 00:06:36,967 --> 00:06:38,667 -I need a melty. -You need one melty. Get a moz. 193 00:06:38,667 --> 00:06:39,967 You need something to melt everything into. 194 00:06:39,967 --> 00:06:41,300 Yes, Chef. 195 00:06:41,300 --> 00:06:42,800 -[Jet] Shredded mozzarella in front of you. -Here we go. 196 00:06:42,800 --> 00:06:44,834 Another great tip from Professor Tila. 197 00:06:46,300 --> 00:06:47,800 Do you think I should do ground veal 198 00:06:47,800 --> 00:06:49,800 and lamb or just stick with the lamb? 199 00:06:49,800 --> 00:06:52,367 -What do we have here? -[Jet] Shaoxing and bitter melon. 200 00:06:52,367 --> 00:06:53,667 [Guy] Bitter melon? 201 00:06:53,667 --> 00:06:56,266 [Jet] Bitter melon is the most bitter thing you've eaten. 202 00:06:56,266 --> 00:06:58,567 Probably the toughest cart by far. 203 00:06:58,567 --> 00:07:00,066 What dish are you going for? 204 00:07:00,066 --> 00:07:02,266 I think I'm still gonna do the spaghetti meat sauce. 205 00:07:02,266 --> 00:07:03,800 [Guy] It's burying the bitter melon. 206 00:07:03,800 --> 00:07:05,166 -Yes. -That's your tough thing. 207 00:07:05,166 --> 00:07:07,066 Uh, I'll use cinnamon clove and basil in the meat sauce. 208 00:07:07,066 --> 00:07:08,567 -Yeah, that'll bury it. -That's good. Okay. 209 00:07:08,567 --> 00:07:09,700 You stay with that plan. 210 00:07:09,700 --> 00:07:11,166 I think Maria's dish choice is perfect. 211 00:07:11,166 --> 00:07:12,800 Hey. You have the free reign of the shop. 212 00:07:12,800 --> 00:07:14,300 Now get the best ingredients. 213 00:07:14,300 --> 00:07:16,700 -Okay, now we get some spaghetti and spices. -Save time. Save time. 214 00:07:16,700 --> 00:07:19,800 But there's no way to incorporate Shaoxing rice wine 215 00:07:19,800 --> 00:07:21,567 and bitter melon into anything. 216 00:07:21,567 --> 00:07:22,967 But we're gonna make it work. 217 00:07:22,967 --> 00:07:25,166 [Maria] The Shaoxing rice wine is perfect 218 00:07:25,166 --> 00:07:26,300 to reduce my sauce in. 219 00:07:26,300 --> 00:07:30,266 As a junior, I'm really settling into my style. 220 00:07:30,266 --> 00:07:33,166 Professor Jet, he's really taught me 221 00:07:33,166 --> 00:07:34,567 that I just need to... 222 00:07:34,567 --> 00:07:36,367 [exhales] 223 00:07:36,367 --> 00:07:37,200 breathe. 224 00:07:37,200 --> 00:07:39,166 -Tomato sauce? -Here, here, here, 225 00:07:39,166 --> 00:07:40,367 here, here. 226 00:07:40,367 --> 00:07:41,300 You can come back. 227 00:07:41,300 --> 00:07:42,734 You have to start cooking. 228 00:07:43,767 --> 00:07:45,400 -What are you looking at? -I'm gonna go burgers. 229 00:07:45,400 --> 00:07:48,266 -Okay. -I'm gonna do a kimchi bacon burger, 230 00:07:48,266 --> 00:07:49,867 -and then I'm gonna do it... -Uh-huh. Great. The kimchi... 231 00:07:49,867 --> 00:07:51,367 -The kimchi is gonna be mixed in with the sauerkraut. -With the sauerkraut. 232 00:07:51,367 --> 00:07:52,367 Very smart. 233 00:07:52,367 --> 00:07:53,900 This sliced potatoes is gonna be kind of like 234 00:07:53,900 --> 00:07:55,000 French fries on the side. 235 00:07:55,000 --> 00:07:56,266 I would get stuff to put on top of it, 236 00:07:56,266 --> 00:07:58,166 like spice blend, you know what I mean? 237 00:07:58,166 --> 00:08:00,066 -So like, they're really beautifully-- -Oh, on top of the potatoes? 238 00:08:00,066 --> 00:08:01,967 -On top of... Yeah, exactly. -Okay. Got you. Got you. Thank you. 239 00:08:01,967 --> 00:08:04,567 Professor Antonia, she's a seasoned pro, 240 00:08:04,567 --> 00:08:06,567 and she knows exactly how these games work. 241 00:08:06,567 --> 00:08:07,767 You can get anything you want there. 242 00:08:07,767 --> 00:08:09,100 -Chili crunch... -Definitely. 243 00:08:09,100 --> 00:08:12,166 -sesame oil, rice wine, vinegar. -There's gochugaru, gochujang. 244 00:08:12,166 --> 00:08:13,900 And then get a lot of vegetation. 245 00:08:13,900 --> 00:08:15,467 -Okay? -Very good. Thank you. 246 00:08:15,467 --> 00:08:18,000 I am wildly impressed with Jeff 247 00:08:18,000 --> 00:08:20,367 from freshman to sophomore now to junior. 248 00:08:20,367 --> 00:08:21,767 He is excelling. 249 00:08:21,767 --> 00:08:22,900 [Jeff] My comfort classic is gonna be 250 00:08:22,900 --> 00:08:24,900 this amazing burger 251 00:08:24,900 --> 00:08:26,567 that I'm gonna incorporate that sauerkraut 252 00:08:26,567 --> 00:08:28,100 into the kimchi. 253 00:08:28,100 --> 00:08:30,166 I'm gonna add some nice smoky bacon to it 254 00:08:30,166 --> 00:08:32,400 with the potatoes on the bottom 255 00:08:32,400 --> 00:08:34,000 because the potatoes are gonna soak up 256 00:08:34,000 --> 00:08:35,200 any of those juices 257 00:08:35,200 --> 00:08:37,100 that seep down from that burger. 258 00:08:37,100 --> 00:08:41,266 Red chilies for color. Serrano chilies. 259 00:08:41,266 --> 00:08:44,400 I'm like, running back and forth to both my students. 260 00:08:44,400 --> 00:08:45,667 What do you wanna make? 261 00:08:45,667 --> 00:08:47,266 Trying to explain it because Diana 262 00:08:47,266 --> 00:08:49,100 has never seen papadam before. 263 00:08:49,100 --> 00:08:51,100 If you fry these, it's almost like a tostada. 264 00:08:51,100 --> 00:08:53,100 Oh, I can make nachos with this. 265 00:08:53,100 --> 00:08:54,867 You want processed cheese for the top? 266 00:08:54,867 --> 00:08:56,166 You know, the idea of doing nachos 267 00:08:56,166 --> 00:08:59,500 and interchanging the papadam and the tortillas 268 00:08:59,500 --> 00:09:02,300 while she does, like, the chorizo and black beans. 269 00:09:02,300 --> 00:09:03,500 She knew where she was going. 270 00:09:03,500 --> 00:09:05,767 [Diana] I grabbed every single cheese I could think of. 271 00:09:05,767 --> 00:09:08,367 When my boys were growing up, whatever leftovers 272 00:09:08,367 --> 00:09:10,467 I had in my house, I could just throw it 273 00:09:10,467 --> 00:09:12,300 on some chips and I've got a meal. 274 00:09:12,300 --> 00:09:14,467 So I wanna just toss the fresca. 275 00:09:14,467 --> 00:09:15,567 Make it spicy. 276 00:09:15,567 --> 00:09:18,800 [Diana] I'm grabbing habanero chili, Serrano chili. 277 00:09:18,800 --> 00:09:22,667 I see that all of my other classmates are already there. 278 00:09:22,667 --> 00:09:24,867 I'm the last one, again. 279 00:09:24,867 --> 00:09:27,000 How were you gonna incorporate the mango chutney? 280 00:09:27,000 --> 00:09:28,367 I'm gonna mix it in with my salsa. 281 00:09:28,367 --> 00:09:30,166 You're gonna mix it with your salsa. Okay, great. 282 00:09:30,166 --> 00:09:33,166 So here to judge our student's global comfort food 283 00:09:33,166 --> 00:09:35,900 is our distinguished panel of professors emeritus. 284 00:09:35,900 --> 00:09:37,767 We have a prolific cookbook author 285 00:09:37,767 --> 00:09:39,667 whose world travels inspire her cooking. 286 00:09:39,667 --> 00:09:42,300 The one and only OG of Triple G, 287 00:09:42,300 --> 00:09:44,100 Catherine McCord. 288 00:09:44,100 --> 00:09:46,266 A restaurateur behind out of this world 289 00:09:46,266 --> 00:09:49,767 breakfast joints, SuperChef Darnell Ferguson. 290 00:09:49,767 --> 00:09:52,100 And the Clark Kent to Darnell's SuperChef 291 00:09:52,100 --> 00:09:54,166 and owner of San Diego Magazine, 292 00:09:54,166 --> 00:09:56,700 the one and only Troy Boy Johnson. 293 00:09:56,700 --> 00:09:58,166 Very nice, folks. Okay. 294 00:09:58,166 --> 00:10:01,467 So what we have is papadam and chutney, 295 00:10:01,467 --> 00:10:04,667 we got sauerkraut and German sliced potato. 296 00:10:04,667 --> 00:10:07,066 And in Kitchen 4, he got the cart of carts, 297 00:10:07,066 --> 00:10:08,667 brie and truffle paste. 298 00:10:08,667 --> 00:10:10,767 In Kitchen 3, she's got the toughest one. 299 00:10:10,767 --> 00:10:13,166 Bitter melon and Chinese rice wine. 300 00:10:13,166 --> 00:10:15,133 -And I hope you're hungry. -All right. 301 00:10:16,266 --> 00:10:20,166 -Maria. -I'm making a traditional Greek pasta recipe. 302 00:10:20,166 --> 00:10:21,800 Makaronia Me Kima. 303 00:10:21,800 --> 00:10:23,300 So, last time the onions hurt you. 304 00:10:23,300 --> 00:10:25,367 [Maria] I completely forgot about my demi 305 00:10:25,367 --> 00:10:27,567 and I burned my onions. 306 00:10:27,567 --> 00:10:30,166 -Yeah, I'm gonna make sure I'm good. -Okay. More fat. 307 00:10:30,166 --> 00:10:31,600 But the fat will go in with the lamb. 308 00:10:31,600 --> 00:10:32,900 Someone's not listening to Professor. 309 00:10:32,900 --> 00:10:34,200 -No, no, no. It's okay. -I know. I'm listening. 310 00:10:34,200 --> 00:10:36,500 -No, no, no, no. You got this. You got this. -I'm listening. 311 00:10:36,500 --> 00:10:38,600 Maria is definitely the most inquisitive student 312 00:10:38,600 --> 00:10:39,667 and I like that. 313 00:10:39,667 --> 00:10:42,000 I mean, how else are you supposed to learn things? 314 00:10:42,000 --> 00:10:44,567 -Bitter melon. Take a spoon. -Should I process this? 315 00:10:44,567 --> 00:10:48,100 No. Scoop the seeds out like an English cucumber right now. 316 00:10:48,100 --> 00:10:50,166 So I taste the bitter melon. 317 00:10:50,166 --> 00:10:52,000 It's awful. 318 00:10:52,000 --> 00:10:53,867 Throw these halves in boiling water. 319 00:10:53,867 --> 00:10:56,166 That's how Grandma did it. That's how you're gonna do it. 320 00:10:56,166 --> 00:10:57,967 The way to kill the bitterness 321 00:10:57,967 --> 00:11:01,266 is you boil it, it starts to kind of evaporate out 322 00:11:01,266 --> 00:11:03,567 those essential oils that taste bitter. 323 00:11:03,567 --> 00:11:05,100 [Maria] To balance that bitter melon 324 00:11:05,100 --> 00:11:07,200 with my meat sauce, I had to go big 325 00:11:07,200 --> 00:11:10,900 with my cloves, my cinnamon, and my basil. 326 00:11:10,900 --> 00:11:13,166 I'm adding ground pork and some ground lamb. 327 00:11:13,166 --> 00:11:14,667 All right. That bitter melon is sunk down. 328 00:11:14,667 --> 00:11:16,867 It's time to pull it out and just let it chill on the board. 329 00:11:16,867 --> 00:11:18,867 And Shaoxing rice wine. 330 00:11:18,867 --> 00:11:20,266 I think I'm gonna do that. 331 00:11:20,266 --> 00:11:21,500 How do you feel about me doing that after 332 00:11:21,500 --> 00:11:24,166 -that's kind of-- -Yes. You're gonna deglaze 333 00:11:24,166 --> 00:11:25,166 the Shaoxing rice wine. 334 00:11:25,166 --> 00:11:27,066 Pour half that bottle there right now. 335 00:11:27,066 --> 00:11:30,100 Reduce the Shaoxing like wine. There you go. 336 00:11:30,100 --> 00:11:32,300 These pupils, they have a great knowledge 337 00:11:32,300 --> 00:11:35,266 of cooking, but it's nice to have 338 00:11:35,266 --> 00:11:38,367 that teacher there to help guide them on how to succeed. 339 00:11:38,367 --> 00:11:40,000 And let's just talk about the fact 340 00:11:40,000 --> 00:11:43,300 that Antonia and Jet have a lot riding here. 341 00:11:43,300 --> 00:11:46,834 They have a rivalry and they want to win. 342 00:11:52,400 --> 00:11:55,367 [Guy] Twenty minutes. Twenty to cook. 343 00:11:55,367 --> 00:11:57,200 So on top of having to elevate 344 00:11:57,200 --> 00:11:58,667 international comfort classic, 345 00:11:58,667 --> 00:12:00,667 there's a lot riding on this round. 346 00:12:00,667 --> 00:12:01,867 The two who are at the bottom have to go 347 00:12:01,867 --> 00:12:03,000 to a Pass/Fail Round. 348 00:12:03,000 --> 00:12:05,100 They have to fight literally against each other to see 349 00:12:05,100 --> 00:12:07,934 who's gonna stay and try to make it the senior year. 350 00:12:10,867 --> 00:12:12,100 What are you making? 351 00:12:12,100 --> 00:12:13,800 I'm gonna lean into the French and make a super decadent mac 352 00:12:13,800 --> 00:12:15,467 and cheese with pancetta. 353 00:12:15,467 --> 00:12:17,066 What is your key ingredients that you have to work with? 354 00:12:17,066 --> 00:12:19,567 My key ingredients are truffle and Le Petit Brie. 355 00:12:19,567 --> 00:12:21,867 Sorry, that was a difficult one? 356 00:12:21,867 --> 00:12:23,867 -Brie and truffle? -Sometimes you gotta take 357 00:12:23,867 --> 00:12:25,200 -the easy route, I'm gonna say. -You got the gift bro. 358 00:12:25,200 --> 00:12:27,467 -That advantage really... You won that one. -Holy molly! 359 00:12:27,467 --> 00:12:29,200 -Thank you, to Chef Jet. -That's right. 360 00:12:29,200 --> 00:12:31,066 Like I learned in sophomore year. 361 00:12:31,066 --> 00:12:32,667 Gotta elevate it. 362 00:12:32,667 --> 00:12:34,400 [Jet] Mornay sauce. 363 00:12:34,400 --> 00:12:36,500 Mornay is a French word for cheese sauce. 364 00:12:36,500 --> 00:12:39,467 [Tyler] And Professor Tila informed me about a Mornay. 365 00:12:39,467 --> 00:12:41,066 -You need flour in there. -Yes, Chef. 366 00:12:41,066 --> 00:12:43,667 As you're putting your cold milk, don't stop. 367 00:12:43,667 --> 00:12:45,000 The cold liquid will work down. I promise. 368 00:12:45,000 --> 00:12:47,533 -[Tyler] Yes, Chef. -Taste that. Make sure it's not burnt. 369 00:12:49,567 --> 00:12:50,967 -No. Nutty. -Good. Perfect. 370 00:12:50,967 --> 00:12:53,567 -Nutty. -Slow down, Ty. 371 00:12:53,567 --> 00:12:55,800 You gotta get that pasta in soon. Okay? 372 00:12:55,800 --> 00:12:57,000 [Tyler] Yes, Chef. 373 00:12:57,000 --> 00:12:58,467 Now just start working your cheese in. 374 00:12:58,467 --> 00:13:00,200 I know the brie has got to be the star 375 00:13:00,200 --> 00:13:01,400 of this cheese sauce. 376 00:13:01,400 --> 00:13:03,567 [Jet] Pack it and just scoop out the center. 377 00:13:03,567 --> 00:13:05,900 [Tyler] Try and pick off as much of the rind as possible. 378 00:13:05,900 --> 00:13:08,400 So I'm getting just that creamy brie cheese 379 00:13:08,400 --> 00:13:09,600 into my sauce. 380 00:13:09,600 --> 00:13:10,567 Some brie in there. 381 00:13:10,567 --> 00:13:12,667 I put the whole bag of mozzarella in there 382 00:13:12,667 --> 00:13:15,867 because mozzarella is gonna be stringy and creamy 383 00:13:15,867 --> 00:13:18,333 and that's exactly how I want my cheese sauce. 384 00:13:20,467 --> 00:13:21,400 [Guy] What are you making? 385 00:13:21,400 --> 00:13:23,567 [Jeff] Kimchi burger with sauerkraut. 386 00:13:23,567 --> 00:13:26,166 Kimchi that's gonna go on top of it. 387 00:13:26,166 --> 00:13:29,500 -What do you have? The potatoes? -I got sliced potatoes. 388 00:13:29,500 --> 00:13:31,467 Make sure it's incorporated. Not a side. 389 00:13:31,467 --> 00:13:34,166 [Jeff] Definitely. Thank you, Chef. 390 00:13:34,166 --> 00:13:35,266 Are you going burger on the grill 391 00:13:35,266 --> 00:13:36,900 or burger in a cast iron? 392 00:13:36,900 --> 00:13:38,166 I'm gonna do it in the cast iron. 393 00:13:38,166 --> 00:13:39,200 Nice, Jeff. 394 00:13:39,200 --> 00:13:41,166 Such distinct flavors, vision. 395 00:13:41,166 --> 00:13:42,867 He's so confident in his cooking right now. 396 00:13:42,867 --> 00:13:44,700 [Jeff] I gotta make it to that finals. 397 00:13:44,700 --> 00:13:46,200 I'm here to win it 398 00:13:46,200 --> 00:13:47,700 and I'm gonna take that money, 399 00:13:47,700 --> 00:13:50,467 take my kids to Korea to enjoy the culture 400 00:13:50,467 --> 00:13:52,867 and actually have them meet some of my family 401 00:13:52,867 --> 00:13:54,867 that they've never met over there before. 402 00:13:54,867 --> 00:13:57,100 Perfect. Flip those. Those burgers look gorgeous. 403 00:13:57,100 --> 00:13:58,300 Remember they shrink up a little bit. 404 00:13:58,300 --> 00:13:59,200 You want the burger? 405 00:13:59,200 --> 00:14:01,567 The perfect ratio of burger to bun. 406 00:14:01,567 --> 00:14:04,300 [Jeff] Chef Antonia has really been an amazing guide. 407 00:14:04,300 --> 00:14:05,367 Gorgeous. 408 00:14:05,367 --> 00:14:07,867 And she's helping me to become this better chef. 409 00:14:07,867 --> 00:14:09,200 -Mayo. -Make the Sriracha mayo. 410 00:14:09,200 --> 00:14:11,000 -No salt in it. Okay? -No salt? 411 00:14:11,000 --> 00:14:12,967 The potatoes are already seasoned. 412 00:14:12,967 --> 00:14:14,300 At every turn, she's there. 413 00:14:14,300 --> 00:14:15,800 After you do your Sriracha mayo, 414 00:14:15,800 --> 00:14:17,767 go ahead and put the cheese on top of there. 415 00:14:17,767 --> 00:14:18,967 It'll melt. You put 'em off to the side. 416 00:14:18,967 --> 00:14:20,600 -They're ready to go. -Sounds good, Chef. 417 00:14:20,600 --> 00:14:21,867 So there's no class that's safe. 418 00:14:21,867 --> 00:14:23,667 It's really just about the two bottom dishes. 419 00:14:23,667 --> 00:14:25,800 I don't wanna let them down. 420 00:14:25,800 --> 00:14:28,667 Antonia and Jet are like back and forth, back and forth. 421 00:14:28,667 --> 00:14:30,967 I mean this is a lot for them to hold. 422 00:14:31,667 --> 00:14:34,166 So make sure that you're tasting 423 00:14:34,166 --> 00:14:36,767 the hot mango chutney and it's hot. 424 00:14:36,767 --> 00:14:39,000 You also wanna taste your papadam. 425 00:14:39,000 --> 00:14:41,667 I'm gonna really lean into her expertise 426 00:14:41,667 --> 00:14:45,567 to really help me elevate my dish to that next level. 427 00:14:46,600 --> 00:14:48,767 -How are we looking? -Looking good, Chef. 428 00:14:48,767 --> 00:14:52,567 I'm making nachos with papadam, chorizo, beans, 429 00:14:52,567 --> 00:14:54,767 and the cheese sauce, and a salsa fresca. 430 00:14:54,767 --> 00:14:56,767 If you have your beans and your meat cooked and separate, 431 00:14:56,767 --> 00:14:58,900 then when you start to stack 'em up into your nachos... 432 00:14:58,900 --> 00:15:00,367 -Got it. -they'll both be a little bit more identifiable. 433 00:15:00,367 --> 00:15:02,200 All right. Okay, thank you, Chef. 434 00:15:02,200 --> 00:15:04,266 Diana's got a lot more confidence 435 00:15:04,266 --> 00:15:07,600 and she is like a super intuitively great cook. 436 00:15:07,600 --> 00:15:09,200 Let's try these papadam. 437 00:15:09,200 --> 00:15:11,700 The idea of doing nachos and interchanging 438 00:15:11,700 --> 00:15:14,200 the papadam and the tortillas, very smart. 439 00:15:14,200 --> 00:15:15,667 I don't think these are cooked already. 440 00:15:15,667 --> 00:15:16,867 Put the whole thing in the fryer. 441 00:15:16,867 --> 00:15:19,200 I can fry up the papadam 442 00:15:19,200 --> 00:15:20,867 and use it as a nacho. 443 00:15:20,867 --> 00:15:22,767 [Antonia] So you can mix them with the chips. 444 00:15:22,767 --> 00:15:23,767 Pull that one out. 445 00:15:23,767 --> 00:15:26,200 Again, Chef Antonia totally helped me 446 00:15:26,200 --> 00:15:28,066 figure out how to do that. 447 00:15:29,266 --> 00:15:32,066 Students, professors, we've got 10 minutes 448 00:15:32,066 --> 00:15:33,700 until class is dismissed. 449 00:15:33,700 --> 00:15:35,233 Ten minutes. 450 00:15:36,367 --> 00:15:38,066 [Maria] I dropped my pasta. 451 00:15:38,066 --> 00:15:40,200 I need to make sure that the bitter melon 452 00:15:40,200 --> 00:15:43,000 and rice wine shine. 453 00:15:43,000 --> 00:15:45,266 -Some Hollywood, I love it. You're doing great. -Okay. How... 454 00:15:45,266 --> 00:15:47,233 -How fine? -Taste one. 455 00:15:50,266 --> 00:15:51,266 But it's still bad. 456 00:15:51,266 --> 00:15:53,567 This is called a food processor. 457 00:15:53,567 --> 00:15:54,667 Without Professor Jet, 458 00:15:54,667 --> 00:15:56,500 I would have no idea what to do. 459 00:15:56,500 --> 00:15:58,700 He says throw it in the food processor 460 00:15:58,700 --> 00:16:01,400 and transfer it right into that meat mixture. 461 00:16:01,400 --> 00:16:02,667 [Jet] There it is. 462 00:16:02,667 --> 00:16:04,900 It's worked in. Start marrying your flavors. 463 00:16:04,900 --> 00:16:06,367 [Maria] The wine hasn't gone in yet. 464 00:16:06,367 --> 00:16:09,467 Then let's do that. The wine will give it acidity. 465 00:16:09,467 --> 00:16:10,967 [Maria] How much do you think? 466 00:16:10,967 --> 00:16:12,567 Perfect. Right there. 467 00:16:13,600 --> 00:16:15,000 [Maria] I like it. 468 00:16:15,000 --> 00:16:17,867 If it's a star ingredient in my international cart, 469 00:16:17,867 --> 00:16:19,567 I better hit 'em over the head with it. 470 00:16:19,567 --> 00:16:21,767 Oh, boy, that can go right into the sauce. 471 00:16:21,767 --> 00:16:23,767 But you gotta be careful with truffle. 472 00:16:23,767 --> 00:16:24,867 And I know truffle is strong, 473 00:16:24,867 --> 00:16:27,767 but this is a secret ingredient. 474 00:16:27,767 --> 00:16:29,867 I might need some salt in there. 475 00:16:29,867 --> 00:16:30,900 It's got a good texture. 476 00:16:30,900 --> 00:16:33,867 Tyler has a really good knowledge 477 00:16:33,867 --> 00:16:37,100 of what is delicious and craveable right now 478 00:16:37,100 --> 00:16:38,300 and I think that is a talent. 479 00:16:38,300 --> 00:16:40,567 Tyler, if you have more truffle, put it all in there. 480 00:16:40,567 --> 00:16:42,600 Well, we're using all the truffle, whole can. 481 00:16:42,600 --> 00:16:44,767 Everyone loves a creamy, decadent mac and cheese, 482 00:16:44,767 --> 00:16:46,867 but I gotta have a textural contrast. 483 00:16:46,867 --> 00:16:49,667 A little crispy pancetta makes a nice topping 484 00:16:49,667 --> 00:16:51,333 for my mac and cheese. 485 00:16:52,266 --> 00:16:53,100 -Great. -Perfect. 486 00:16:53,100 --> 00:16:54,600 While the burgers are cooking, 487 00:16:54,600 --> 00:16:57,200 I need to start on my whammy ingredients. 488 00:16:57,200 --> 00:16:59,767 Oh, gosh, what is this? 489 00:16:59,767 --> 00:17:01,700 These potatoes are so processed. 490 00:17:01,700 --> 00:17:02,900 Throw it in the fryer. 491 00:17:02,900 --> 00:17:04,367 They need to be fried like there needs 492 00:17:04,367 --> 00:17:06,200 to be something given to them. 493 00:17:06,200 --> 00:17:08,166 They're breaking apart when I put 'em in 494 00:17:08,166 --> 00:17:10,500 because they're kind of all clumped together. 495 00:17:10,500 --> 00:17:12,367 On this station, you should have your kimchi 496 00:17:12,367 --> 00:17:14,667 and your sauerkraut. You're gonna warm it through. 497 00:17:14,667 --> 00:17:18,000 I throw in all of my kimchi, sauerkraut, 498 00:17:18,000 --> 00:17:21,000 and some gochujang to kind of bind it all together. 499 00:17:21,000 --> 00:17:23,166 Talking about a global fusion. 500 00:17:23,166 --> 00:17:25,000 Crunch Daddy, that's all he does, 501 00:17:25,000 --> 00:17:26,667 is fusion with his son, Jordan. 502 00:17:26,667 --> 00:17:29,166 You got Muenster cheese. Love that. 503 00:17:29,166 --> 00:17:31,367 I came into this with home cook knowledge 504 00:17:31,367 --> 00:17:35,133 and right now I feel like I'm so much more advanced. 505 00:17:36,100 --> 00:17:38,500 While my chorizo's cooking, I start working 506 00:17:38,500 --> 00:17:40,100 on my cheese sauce. 507 00:17:40,100 --> 00:17:42,467 I start with some crema with a box cheese. 508 00:17:42,467 --> 00:17:44,266 It's gonna melt up really well. 509 00:17:44,266 --> 00:17:47,667 And then I'm gonna throw in some Oaxaca cheese. 510 00:17:47,667 --> 00:17:51,000 I really wanna have this vibrant cheese sauce. 511 00:17:51,000 --> 00:17:54,500 So the next thing I need to do is my salsa fresca. 512 00:17:54,500 --> 00:17:57,867 Tomato, onion, chop up the serrano 513 00:17:57,867 --> 00:18:00,300 and some cilantro, lime juice. 514 00:18:00,300 --> 00:18:02,000 Diana's got a lot going on. 515 00:18:02,000 --> 00:18:03,967 I tasted the mango chutney. 516 00:18:03,967 --> 00:18:05,867 It's good. It's just spicy, but I think it'd be great 517 00:18:05,867 --> 00:18:07,467 mixed in with your salsa. 518 00:18:07,467 --> 00:18:10,467 [Diana] I'm gonna add the chutney to my salsa fresca. 519 00:18:10,467 --> 00:18:12,400 I'm gonna add a little bit chorizo too. 520 00:18:12,400 --> 00:18:13,867 I would add it to the beans. 521 00:18:13,867 --> 00:18:15,867 [Diana] I'm gonna use it wherever I can. 522 00:18:16,900 --> 00:18:18,767 Ooh, this is good. Oh, it's spicy. 523 00:18:18,767 --> 00:18:21,266 Diana wants to start her own salsa company. 524 00:18:21,266 --> 00:18:24,700 At the end of this academy they could win $35,000. 525 00:18:24,700 --> 00:18:25,600 That sounds amazing. 526 00:18:25,600 --> 00:18:27,266 Okay, let's move everything over there 527 00:18:27,266 --> 00:18:28,200 'cause you can start building. 528 00:18:28,200 --> 00:18:29,567 Shut that off. The cheese is ready. 529 00:18:29,567 --> 00:18:31,200 [Guy] Five minutes, Chefs! 530 00:18:31,200 --> 00:18:33,667 [Maria] I can taste the bitter melon at the end. 531 00:18:33,667 --> 00:18:35,300 My sauce is looking, smelling, 532 00:18:35,300 --> 00:18:37,500 and tasting like a bomb sauce. 533 00:18:37,500 --> 00:18:39,300 [Jet] Your sauce, it is spot on. Yes. 534 00:18:39,300 --> 00:18:42,266 She used warming spices, but she controlled it beautifully. 535 00:18:42,266 --> 00:18:45,767 That's the soul of your dish. Get the pasta down first. 536 00:18:45,767 --> 00:18:47,767 [Maria] I take a beautiful twist of my pasta 537 00:18:47,767 --> 00:18:49,867 and I ladle it onto my plate, 538 00:18:49,867 --> 00:18:52,767 I dollop it with more meat sauce 539 00:18:52,767 --> 00:18:55,800 and just have at it with my parmesan cheese. 540 00:18:55,800 --> 00:18:57,266 [Jet] I love Maria's dish. 541 00:18:57,266 --> 00:18:59,767 I think she knocked it out of the park. 542 00:18:59,767 --> 00:19:01,200 [Guy] Three minutes, forty-five seconds. 543 00:19:01,200 --> 00:19:03,266 Tyler, you gotta be plating brother. 544 00:19:03,266 --> 00:19:05,266 I feel like this is one of the best cooks I've had 545 00:19:05,266 --> 00:19:06,867 since I've been at Flavortown Academy. 546 00:19:06,867 --> 00:19:09,066 Scoop it into my cast iron serving vessel, 547 00:19:09,066 --> 00:19:11,767 it looks ooey, gooey, extra creamy. 548 00:19:11,767 --> 00:19:14,367 Chargers are beautiful. I like how you pick chargers. 549 00:19:14,367 --> 00:19:17,667 [Tyler] I top that with my crispy pancetta. 550 00:19:17,667 --> 00:19:20,000 The bottom two, no matter what team you're from, 551 00:19:20,000 --> 00:19:22,166 are going to battle to go home. 552 00:19:22,166 --> 00:19:23,567 I'm actually going into the judging 553 00:19:23,567 --> 00:19:26,166 thinking they both cooked great dishes. 554 00:19:26,166 --> 00:19:27,767 [Guy] Two and a half. 555 00:19:27,767 --> 00:19:30,266 [Antonia] Jeff has such distinct flavors, 556 00:19:30,266 --> 00:19:32,500 vision, so confident in his cooking right now. 557 00:19:32,500 --> 00:19:34,667 [Jeff] So these potatoes came out a little soggy. 558 00:19:34,667 --> 00:19:36,800 -On the bottom, you said Chef? -Yup, exactly. 559 00:19:36,800 --> 00:19:39,767 This burger has all of the liquid from kimchi 560 00:19:39,767 --> 00:19:41,100 and the sauerkraut. 561 00:19:41,100 --> 00:19:43,000 So the potatoes will actually create a barrier 562 00:19:43,000 --> 00:19:44,967 to give the burger more structure. 563 00:19:44,967 --> 00:19:46,600 That's one of the best moves I see. 564 00:19:46,600 --> 00:19:49,000 Taking the sauerkraut, doing it with the kimchi. 565 00:19:49,000 --> 00:19:50,934 Probably the best gameplay I've seen. 566 00:19:53,166 --> 00:19:54,133 A minute, twenty. 567 00:19:54,133 --> 00:19:56,500 I'm gonna plate this dish in the molcajete. 568 00:19:56,500 --> 00:20:00,767 A molcajete is a magical part of my family history. 569 00:20:00,767 --> 00:20:03,667 When her grandmother came to the United States, 570 00:20:03,667 --> 00:20:05,867 she literally had a small suitcase 571 00:20:05,867 --> 00:20:07,000 and her molcajete. 572 00:20:07,000 --> 00:20:10,066 [Diana] Layers of tortilla chips, 573 00:20:10,066 --> 00:20:12,266 papadam chips. 574 00:20:12,266 --> 00:20:13,567 [Antonia] When Diana cooks, 575 00:20:13,567 --> 00:20:14,967 I know everything's seasoned well. 576 00:20:14,967 --> 00:20:16,800 I know everything's gonna taste delicious. 577 00:20:16,800 --> 00:20:18,867 We're gonna layer in the chorizo, 578 00:20:18,867 --> 00:20:21,400 the beans, the salsa. 579 00:20:21,400 --> 00:20:23,367 And then do another layer of like the cheese. 580 00:20:23,367 --> 00:20:28,000 Five, four, three, two, one. 581 00:20:28,000 --> 00:20:29,100 -That's it. -[alarm blares] 582 00:20:29,100 --> 00:20:30,967 -Oh! -Woo! 583 00:20:30,967 --> 00:20:33,567 -Got you. -They did so good. 584 00:20:33,567 --> 00:20:35,500 So nice. 585 00:20:35,500 --> 00:20:37,300 Both did excellent. Nailed it. 586 00:20:37,300 --> 00:20:39,100 Maria, that looks sick, bro. 587 00:20:39,100 --> 00:20:40,767 All right, students, let's find out 588 00:20:40,767 --> 00:20:43,667 whose comfort classic is world class. 589 00:20:43,667 --> 00:20:46,166 Let's take it to the judges right this way. 590 00:20:51,467 --> 00:20:52,467 All right, judges, here we are. 591 00:20:52,467 --> 00:20:54,567 This week our Flavortown Academy Juniors 592 00:20:54,567 --> 00:20:56,000 are getting a crash course 593 00:20:56,000 --> 00:20:57,867 in international flavors. 594 00:20:57,867 --> 00:21:00,400 Their assignment was to make a comfort classic 595 00:21:00,400 --> 00:21:03,567 using global ingredients they discovered 596 00:21:03,567 --> 00:21:07,367 during their shopping escapade here in Flavortown market. 597 00:21:07,367 --> 00:21:09,967 So to kick things off first, Chef Jeff, what do you got? 598 00:21:09,967 --> 00:21:11,867 My comfort food is burgers. 599 00:21:11,867 --> 00:21:15,800 Kimchi, stir fried sauerkraut, burger with bacon 600 00:21:15,800 --> 00:21:18,266 and some aioli spread on both buns. 601 00:21:18,266 --> 00:21:19,467 It was a German cart. 602 00:21:19,467 --> 00:21:23,066 My ingredients are sauerkraut and potatoes. 603 00:21:23,667 --> 00:21:26,000 Holy comfort food. 604 00:21:26,000 --> 00:21:28,100 This is insanity. 605 00:21:28,100 --> 00:21:30,667 You've got all of these, like, Asian flavors. 606 00:21:30,667 --> 00:21:33,200 I mean, it is international. 607 00:21:33,200 --> 00:21:34,166 Thank you. 608 00:21:34,166 --> 00:21:37,967 This is a big, messy, hose-me-down 609 00:21:37,967 --> 00:21:40,100 kind of burger and that's what I want. 610 00:21:40,100 --> 00:21:41,767 You grabbed kimchi as well, right? 611 00:21:41,767 --> 00:21:43,667 -Correct, yes. -You kind of buried the sauerkraut 612 00:21:43,667 --> 00:21:45,934 with the kimchi itself. It's delicious. 613 00:21:46,300 --> 00:21:47,800 It's so good. 614 00:21:47,800 --> 00:21:49,166 It's so juicy. 615 00:21:49,166 --> 00:21:52,467 But the shelf stable potato are like hidden. 616 00:21:52,467 --> 00:21:55,367 It was almost like they weren't even a part of the dish. 617 00:21:55,367 --> 00:21:56,867 -Thank you. -[Guy] Up next. 618 00:21:56,867 --> 00:21:58,900 Here she is. Diana, what do you have for us? 619 00:21:58,900 --> 00:22:00,100 Ola, everyone. 620 00:22:00,100 --> 00:22:02,767 When I think comfort food, definitely nachos 621 00:22:02,767 --> 00:22:07,200 and I got the papadam and spicy mango chutney. 622 00:22:07,200 --> 00:22:09,000 My abuelita Magdalena, when she came 623 00:22:09,000 --> 00:22:11,000 to this country with a single suitcase 624 00:22:11,000 --> 00:22:12,967 and she had her molcajete with her. 625 00:22:12,967 --> 00:22:15,667 And in our family, that molcajete is magical 626 00:22:15,667 --> 00:22:18,166 and what makes our food taste amazing. 627 00:22:18,166 --> 00:22:19,367 Diana, that is not fair. 628 00:22:19,367 --> 00:22:21,166 You can't tell me that story. 629 00:22:21,166 --> 00:22:23,667 You're pulling on every single one of my heartstrings. 630 00:22:23,667 --> 00:22:25,767 You know, you took that Indian ingredient 631 00:22:25,767 --> 00:22:26,700 and you perfectly played it 632 00:22:26,700 --> 00:22:28,867 into your Mexican culture and cuisine. 633 00:22:28,867 --> 00:22:29,967 I think it was really well done. 634 00:22:29,967 --> 00:22:30,900 Thank you so much, Chef. 635 00:22:30,900 --> 00:22:33,200 When we all heard nachos, we were like, boom. 636 00:22:33,200 --> 00:22:34,767 That is comfort food. 637 00:22:34,767 --> 00:22:38,367 Your salsa is... It's perfection. 638 00:22:38,367 --> 00:22:41,266 It is like hot brightness acids. 639 00:22:41,266 --> 00:22:42,266 You got it. 640 00:22:42,266 --> 00:22:43,200 Thank you, Chef. 641 00:22:43,200 --> 00:22:46,000 The papadams, they were more airy, crispy, 642 00:22:46,000 --> 00:22:48,900 more desirable than the tortilla chips themselves. 643 00:22:48,900 --> 00:22:49,967 It felt like you should have just stayed 644 00:22:49,967 --> 00:22:51,100 with the cart ingredient 645 00:22:51,100 --> 00:22:52,600 and delve into it a little more. 646 00:22:52,600 --> 00:22:53,734 Okay. 647 00:22:54,567 --> 00:22:57,367 [Guy] Now off to Professor Jet's team. 648 00:22:57,367 --> 00:22:59,100 Chef Tyler, what do you got for us, buddy? 649 00:22:59,100 --> 00:23:00,200 Bonjour, judges. 650 00:23:00,200 --> 00:23:03,567 Thanks to my wonderful professor. 651 00:23:03,567 --> 00:23:04,567 We had a 30-second advantage 652 00:23:04,567 --> 00:23:06,467 and I found a French cart 653 00:23:06,467 --> 00:23:09,200 with brie and black truffles in a can. 654 00:23:09,200 --> 00:23:10,800 I needed to make the most decadent 655 00:23:10,800 --> 00:23:12,767 French mac and cheese for you 656 00:23:12,767 --> 00:23:15,467 with truffle, a whole wheel of brie. 657 00:23:15,467 --> 00:23:17,867 I also fried some pancetta 658 00:23:17,867 --> 00:23:20,266 to give it some more crisp and texture. 659 00:23:21,367 --> 00:23:23,266 Tyler... [speaking French] 660 00:23:24,667 --> 00:23:28,667 These little nuggets, they're crispy, crunchy, 661 00:23:28,667 --> 00:23:32,600 and it really elevates your comfort mac and cheese. 662 00:23:32,600 --> 00:23:33,967 The brie, super lost. 663 00:23:33,967 --> 00:23:36,000 I wouldn't know it was brie in here if you didn't tell me. 664 00:23:36,000 --> 00:23:37,266 Yes, Chef. 665 00:23:37,266 --> 00:23:38,800 The problem with truffle, if you play it too loud, 666 00:23:38,800 --> 00:23:40,867 it just overwhelms every single dish. 667 00:23:41,967 --> 00:23:44,066 But it absolutely works and it tastes delicious. 668 00:23:44,066 --> 00:23:46,266 That makes up for not having so much brie 669 00:23:46,266 --> 00:23:47,767 every single place. 670 00:23:47,767 --> 00:23:48,767 -Yes, Chef. -[Guy] All right. 671 00:23:48,767 --> 00:23:50,100 Not to be outdone. 672 00:23:50,100 --> 00:23:51,667 Maria, what do you have for us? 673 00:23:51,667 --> 00:23:54,367 Today, we are gonna eat food from Greece and Italy. 674 00:23:54,367 --> 00:23:56,500 Makaronia Me Kima, 675 00:23:56,500 --> 00:23:59,367 a Greek spaghetti and meatball dish. 676 00:23:59,367 --> 00:24:01,467 Two whammy ingredients from China, 677 00:24:01,467 --> 00:24:04,533 I got Shaoxing rice wine and bitter melon. 678 00:24:05,400 --> 00:24:07,600 Maria, spaghetti with the sauce on top. 679 00:24:07,600 --> 00:24:09,867 Oh, talk about comforting. 680 00:24:09,867 --> 00:24:13,567 It's just tangy, zippy, and really just comforting. 681 00:24:13,567 --> 00:24:14,567 Yes. 682 00:24:14,567 --> 00:24:16,867 Maria, you had the toughest ingredient to use. 683 00:24:16,867 --> 00:24:20,767 You also had a gift by having a professor 684 00:24:20,767 --> 00:24:22,867 who is very fluent and understood it. 685 00:24:22,867 --> 00:24:24,867 I thought you did a great job, the pasta's cooked right, 686 00:24:24,867 --> 00:24:28,700 but the warming spices are dominating. 687 00:24:28,700 --> 00:24:31,900 It almost made me feel like it's a Caribbean spaghetti. 688 00:24:31,900 --> 00:24:34,000 The cloves, I know why you used that, 689 00:24:34,000 --> 00:24:35,200 especially with lamb. 690 00:24:35,200 --> 00:24:37,367 It can stand up to those warming spices. 691 00:24:37,367 --> 00:24:40,667 But the clove was just a little loud. 692 00:24:40,667 --> 00:24:41,967 Thank you very much. 693 00:24:41,967 --> 00:24:43,000 All right, thank you very much. 694 00:24:43,000 --> 00:24:44,166 Students and professors. 695 00:24:44,166 --> 00:24:46,500 Out of all the classes, hands down, 696 00:24:46,500 --> 00:24:48,500 this was one of the best rounds I've ever seen. 697 00:24:48,500 --> 00:24:50,734 -Job well done. -Yes. Yes. 698 00:24:51,467 --> 00:24:53,367 Unfortunately, the two lowest scores 699 00:24:53,367 --> 00:24:54,567 after this round are gonna be 700 00:24:54,567 --> 00:24:56,467 going into the Fail or Pass Round. 701 00:24:56,467 --> 00:24:58,100 We'll send you back to the kitchens. 702 00:24:58,100 --> 00:24:59,533 We'll call you in a bit. Thank you. 703 00:25:00,600 --> 00:25:03,066 Judges, two have to go into the Pass/Fail. 704 00:25:03,066 --> 00:25:04,367 -Who's safe? -Jeff. 705 00:25:04,367 --> 00:25:06,200 -Jeff. -Yeah. 706 00:25:06,200 --> 00:25:07,266 Jeff's safe. 707 00:25:07,266 --> 00:25:08,200 [Catherine] Jeff crushed. 708 00:25:08,200 --> 00:25:13,467 That leaves us, Maria, Diana, Tyler. 709 00:25:13,467 --> 00:25:16,533 Which two students are going into the Pass/Fail? 710 00:25:20,467 --> 00:25:22,100 Students, I will tell you this. 711 00:25:22,100 --> 00:25:24,266 I think you made some outstanding 712 00:25:24,266 --> 00:25:25,900 comfort food with an international twist. 713 00:25:25,900 --> 00:25:27,967 The two students that are getting the fast track 714 00:25:27,967 --> 00:25:29,734 to the senior finals are... 715 00:25:31,300 --> 00:25:32,700 Jeff. 716 00:25:32,700 --> 00:25:34,200 -Congratulations. -Wow. 717 00:25:34,200 --> 00:25:36,767 [Guy] See you next week for your senior course. 718 00:25:36,767 --> 00:25:37,767 [woman] Well done, Jeff. 719 00:25:37,767 --> 00:25:39,066 [Tyler] Congrats, brother. 720 00:25:40,200 --> 00:25:42,767 And the next student testing out and going directly 721 00:25:42,767 --> 00:25:44,634 to the senior course is... 722 00:25:47,400 --> 00:25:49,266 -Diana. -Oh! 723 00:25:49,266 --> 00:25:53,066 We got a fast pass right to the finale. 724 00:25:53,667 --> 00:25:55,967 My entire team's in the bottom. 725 00:25:55,967 --> 00:25:57,266 [Guy] We will see you next week. 726 00:25:58,100 --> 00:25:59,767 Tyler and Maria. 727 00:25:59,767 --> 00:26:02,834 We are now headed to the International House of Pain. 728 00:26:03,300 --> 00:26:05,367 Chefs, back to your carts. 729 00:26:05,367 --> 00:26:06,567 Let's go. 730 00:26:06,567 --> 00:26:07,867 [Jet] This is the second time 731 00:26:07,867 --> 00:26:09,300 both of my students were in the bottom. 732 00:26:09,300 --> 00:26:11,266 And I know I'm gonna lose someone and I... 733 00:26:11,266 --> 00:26:12,634 And I feel really disappointed. 734 00:26:14,300 --> 00:26:16,500 Student Maria, student Tyler, 735 00:26:16,500 --> 00:26:19,200 your shot at graduating with honors 736 00:26:19,200 --> 00:26:22,100 and a $35,000 scholarship 737 00:26:22,100 --> 00:26:25,500 depends on the outcome of this Pass/Fail Round. 738 00:26:25,500 --> 00:26:28,367 Now, for your final dish, as juniors 739 00:26:28,367 --> 00:26:31,000 wanting to make it into your senior academy, 740 00:26:31,000 --> 00:26:33,667 I want you to make an international seafood dish. 741 00:26:33,667 --> 00:26:36,166 Make sure it's truly international 742 00:26:36,166 --> 00:26:40,066 because the name of this game is World Fusion. 743 00:26:40,066 --> 00:26:41,066 Oh. 744 00:26:41,066 --> 00:26:43,867 [Guy] You must combine the cuisines of two totally 745 00:26:43,867 --> 00:26:47,367 different countries to determine your dish. 746 00:26:47,367 --> 00:26:48,800 -Hunter? -[Jet] Whoa, whoa. 747 00:26:48,800 --> 00:26:50,400 Oh, I like this. I'm kind of here for it. 748 00:26:50,400 --> 00:26:51,767 [Jet] Whoa. 749 00:26:51,767 --> 00:26:53,667 Stole from somebody's room. 750 00:26:53,667 --> 00:26:55,000 -[Guy] Very nice. -[Hunter] Yeah. 751 00:26:55,000 --> 00:26:57,200 So if I pulled out the flags 752 00:26:57,200 --> 00:26:59,600 of let's say China and Germany, 753 00:26:59,600 --> 00:27:02,734 you might give us a stir fried strudel. 754 00:27:03,367 --> 00:27:04,367 Okay. 755 00:27:07,100 --> 00:27:09,200 -See here. -[Jet] Oh, here we go. 756 00:27:09,200 --> 00:27:10,367 [Guy] Oh. 757 00:27:10,367 --> 00:27:11,800 -[Maria] Beautiful. -[Guy] Here we go. 758 00:27:11,800 --> 00:27:12,767 -[Jet] Come on. -[Guy] Italy. 759 00:27:12,767 --> 00:27:14,367 So you have Italy. 760 00:27:14,367 --> 00:27:15,367 Okay. 761 00:27:15,367 --> 00:27:16,467 [Guy] And you have... 762 00:27:17,700 --> 00:27:18,700 -Wait a second. -[Tyler] Wow. 763 00:27:18,700 --> 00:27:19,867 Which one is that? 764 00:27:19,867 --> 00:27:21,066 -Thailand. -[Maria] I'm the worst. 765 00:27:21,667 --> 00:27:23,166 Beautiful. 766 00:27:23,166 --> 00:27:26,367 You get to make us Thai-Talian. 767 00:27:26,367 --> 00:27:28,266 -Thai-Talian. -[laughter] 768 00:27:28,266 --> 00:27:31,367 So use your creativity and your culinary skills 769 00:27:31,367 --> 00:27:33,567 to make us a seafood dish that combines 770 00:27:33,567 --> 00:27:36,800 the cuisines of Italy and Thailand... 771 00:27:36,800 --> 00:27:38,200 -[Jet] Wow. -[Guy] in 30 minutes. 772 00:27:38,200 --> 00:27:39,467 Oh, boy. 773 00:27:39,900 --> 00:27:41,300 [Guy] Now... 774 00:27:41,300 --> 00:27:43,467 -Oh, no. -there are actually three flags. 775 00:27:43,467 --> 00:27:44,700 -Oh. -Oh. 776 00:27:44,700 --> 00:27:47,000 I will let you choose the two you want 777 00:27:47,000 --> 00:27:49,567 and I'll put one back and then you can go figure out 778 00:27:49,567 --> 00:27:51,066 -between those. -[Jet laughs] 779 00:27:51,467 --> 00:27:52,934 You know the two well. 780 00:27:54,266 --> 00:27:57,667 I can almost taste that $35,000. 781 00:27:57,667 --> 00:28:00,166 We are at the last leg of this race. 782 00:28:00,166 --> 00:28:01,867 If I get past Maria, 783 00:28:01,867 --> 00:28:04,300 I know I'm onto that senior class. 784 00:28:04,300 --> 00:28:05,867 Usually, for a professor, 785 00:28:05,867 --> 00:28:07,700 -you want all your students to pass... -Yeah. 786 00:28:07,700 --> 00:28:09,000 you know? But in this situation, 787 00:28:09,000 --> 00:28:10,166 one of 'em has to fail. 788 00:28:10,166 --> 00:28:12,467 [tense music playing] 789 00:28:18,667 --> 00:28:19,767 [Jet] This is the second time 790 00:28:19,767 --> 00:28:21,367 both of my students are in the bottom. 791 00:28:21,367 --> 00:28:22,800 International seafood. 792 00:28:22,800 --> 00:28:24,100 Thai-Talian, 793 00:28:24,100 --> 00:28:26,266 Thai food fused with Italian. 794 00:28:26,266 --> 00:28:27,667 This is terribly difficult. 795 00:28:27,667 --> 00:28:29,166 Ask questions. Ask questions. 796 00:28:29,166 --> 00:28:31,767 I absolutely have to split my time evenly. 797 00:28:31,767 --> 00:28:34,567 Pasta al limone with a green curry, 798 00:28:34,567 --> 00:28:37,100 coconut milk, Thai basil, some shrimp. 799 00:28:37,100 --> 00:28:38,767 I'm not really sure how it's gonna come together. 800 00:28:38,767 --> 00:28:40,500 Limone is lemon grass too. 801 00:28:40,500 --> 00:28:43,500 Very bold, but fortune favors the bold. 802 00:28:43,500 --> 00:28:44,667 [Tyler] I... I'm gonna do scallops 803 00:28:44,667 --> 00:28:45,767 and maybe like a red sauce. 804 00:28:45,767 --> 00:28:47,100 Then I'm gonna flavor it like a marinara, 805 00:28:47,100 --> 00:28:48,767 but I'm gonna flavor it with Thai chilies, 806 00:28:48,767 --> 00:28:50,767 fish sauce, and a Thai curry. 807 00:28:50,767 --> 00:28:52,266 I feel like if you're gonna go red curry, 808 00:28:52,266 --> 00:28:53,667 you gotta do an Italian noodle. 809 00:28:53,667 --> 00:28:55,600 Tyler wants to make it like a red seafood curry 810 00:28:55,600 --> 00:28:58,266 with scallops over noodles. 811 00:28:58,266 --> 00:28:59,166 I think it's a good plate. 812 00:28:59,166 --> 00:29:00,667 What noodles should I do? 813 00:29:00,667 --> 00:29:02,367 I would do an Italian noodle. 814 00:29:02,367 --> 00:29:04,567 For my international seafood dish, 815 00:29:04,567 --> 00:29:06,266 pasta al limone, 816 00:29:06,266 --> 00:29:09,000 and incorporate some green curry and shrimp. 817 00:29:09,000 --> 00:29:10,166 Where's the rigatoni? 818 00:29:10,166 --> 00:29:11,667 Rigatoni to your right. 819 00:29:11,667 --> 00:29:13,767 -I'm blind. -There's rigatoni. 820 00:29:13,767 --> 00:29:15,667 [Maria] Thank you. If we're gonna do Italian, 821 00:29:15,667 --> 00:29:17,200 do it well with a rigatoni. 822 00:29:17,200 --> 00:29:19,600 I wanted to incorporate some green curry 823 00:29:19,600 --> 00:29:21,900 alongside traditional Thai ingredients. 824 00:29:21,900 --> 00:29:24,667 [Jet] Thailand is all about herbs. 825 00:29:24,667 --> 00:29:26,400 [Maria] Lemongrass and Thai basil. 826 00:29:26,400 --> 00:29:29,900 I can quite literally taste becoming a senior, 827 00:29:29,900 --> 00:29:32,433 but I'm nervous cooking against Tyler. 828 00:29:33,367 --> 00:29:34,700 Clams or mussels? 829 00:29:34,700 --> 00:29:36,567 [Jet] Clams. You got the least amount of headache. 830 00:29:36,567 --> 00:29:39,166 [Tyler] Okay. I cook seafood fairly often. 831 00:29:39,166 --> 00:29:41,066 So for my international seafood, 832 00:29:41,066 --> 00:29:43,100 Thai-Talian fusion dish, 833 00:29:43,100 --> 00:29:45,667 I'm making a tomato stew 834 00:29:45,667 --> 00:29:47,367 with seared scallops, clams, 835 00:29:47,367 --> 00:29:49,400 served over a bucatini noodle. 836 00:29:49,400 --> 00:29:50,667 -[Jet] More upscale. -[Tyler] I want the base 837 00:29:50,667 --> 00:29:52,400 of my sauce to look Italian, 838 00:29:52,400 --> 00:29:56,600 but taste like Thai, spicy, sweet, sour, 839 00:29:56,600 --> 00:29:58,367 and delicious when you dip that spoon. 840 00:29:58,367 --> 00:30:00,166 Thai basil. 841 00:30:00,166 --> 00:30:02,000 I'll get some cilantro too. 842 00:30:02,000 --> 00:30:03,567 Maybe some mint. 843 00:30:03,567 --> 00:30:05,967 Each country hallmark ingredients are very distinct 844 00:30:05,967 --> 00:30:07,000 and they don't play well together. 845 00:30:07,000 --> 00:30:08,967 -I got Thai basil. -[Jet] That balance point. 846 00:30:08,967 --> 00:30:11,467 Whoever finds the best balance point's gonna win. 847 00:30:13,500 --> 00:30:15,700 [Guy] All right. So I gotta do this cook. 848 00:30:15,700 --> 00:30:16,667 I think this is a great mix 849 00:30:16,667 --> 00:30:18,000 of the two things coming together. 850 00:30:18,000 --> 00:30:22,800 So I wanna make Thai-Italian chapino pasta. 851 00:30:22,800 --> 00:30:24,867 That work? We'll see. 852 00:30:24,867 --> 00:30:27,066 [Catherine] Thai-Talian. It's a tough one. 853 00:30:27,066 --> 00:30:29,500 I want you in my corner in this challenge. 854 00:30:29,500 --> 00:30:30,967 I am your Thai 911. 855 00:30:30,967 --> 00:30:32,500 -Whoa. Okay. -Okay. Okay. 856 00:30:32,500 --> 00:30:33,567 All right. Maria. 857 00:30:33,567 --> 00:30:36,967 [Maria] I am making pasta al limone with prawns, 858 00:30:36,967 --> 00:30:38,567 with green coconut curry. 859 00:30:38,567 --> 00:30:39,867 [Jet] Green curry paste burns fast. 860 00:30:39,867 --> 00:30:41,900 So back that up with a high temperature oil. 861 00:30:41,900 --> 00:30:42,967 Okay. 862 00:30:42,967 --> 00:30:44,967 That's the way to get maximum flavor 863 00:30:44,967 --> 00:30:46,100 out of Thai curry paste. 864 00:30:46,100 --> 00:30:47,266 Good tip. Thanks, Chef. 865 00:30:47,266 --> 00:30:52,166 I'm making this beautiful base for my pasta al limone sauce. 866 00:30:53,767 --> 00:30:55,166 Uh, no, no, no. So you're gonna... 867 00:30:55,166 --> 00:30:56,500 I want you to pound it flat 868 00:30:56,500 --> 00:30:57,667 and then fuse the flavor later. 869 00:30:57,667 --> 00:30:59,667 No, no, no, no. Use the back of the knife. 870 00:31:00,400 --> 00:31:01,300 There you go. 871 00:31:01,300 --> 00:31:02,867 [Maria] Professor is gonna save me 872 00:31:02,867 --> 00:31:03,767 on the Thai component. 873 00:31:03,767 --> 00:31:05,000 [Jet] Right now I'm just yelling out tips, 874 00:31:05,000 --> 00:31:06,867 hoping they'll pick it up. 875 00:31:06,867 --> 00:31:08,400 [Maria] I'm gonna do a bit of anchovy. 876 00:31:08,400 --> 00:31:10,200 I like that a lot. Italian anchovy. 877 00:31:10,200 --> 00:31:11,867 You guys are finding those great moments 878 00:31:11,867 --> 00:31:13,000 for both cuisines. 879 00:31:13,000 --> 00:31:15,867 [Maria] I wanna make sure this represents Italy 880 00:31:15,867 --> 00:31:16,967 as well as Thailand. 881 00:31:16,967 --> 00:31:18,967 We have a lot of ingredients from Thailand 882 00:31:18,967 --> 00:31:20,166 and I feel like I'm lacking on Italy. 883 00:31:20,166 --> 00:31:23,000 Yeah. Now I'm thinking gonna add some coconut milk. 884 00:31:23,000 --> 00:31:24,266 I'm gonna give you a big tip. 885 00:31:24,266 --> 00:31:25,500 -You see that stuff on the top? -[Maria] Yeah. 886 00:31:25,500 --> 00:31:26,867 You just put the top stuff in there. 887 00:31:26,867 --> 00:31:29,166 -That's pure coconut fat. -Yes. And it-- 888 00:31:29,166 --> 00:31:30,800 What does fat do? It renders things. 889 00:31:30,800 --> 00:31:32,867 Renders. At the end of the day. 890 00:31:32,867 --> 00:31:34,767 I just hope I make it to being a senior. 891 00:31:35,166 --> 00:31:37,166 A little bit of lemon. 892 00:31:37,166 --> 00:31:41,367 All right. I gotta start on my base of this Thai-Talian stew. 893 00:31:41,367 --> 00:31:42,667 I put the seafood. 894 00:31:42,667 --> 00:31:44,667 [Jet] Seafood cooks fast. Let's get your base developed. 895 00:31:44,667 --> 00:31:46,367 -Yeah. I'm gonna work on that base. -And then, you roll your 896 00:31:46,367 --> 00:31:47,767 tomato into the base and that bottom note 897 00:31:47,767 --> 00:31:50,600 has to be Thai herbaceous Tyler needs more Thai. 898 00:31:50,600 --> 00:31:51,567 [laughs] 899 00:31:51,567 --> 00:31:52,767 Oh, no. Truly. 900 00:31:52,767 --> 00:31:53,967 I think you got a lot of Italian going on, 901 00:31:53,967 --> 00:31:54,967 but you don't have enough Thai. 902 00:31:54,967 --> 00:31:56,567 [Tyler] Yes, Chef. 903 00:31:56,567 --> 00:31:58,100 Of course, I gotta add lemon grass. 904 00:31:58,100 --> 00:31:59,467 [Jet] Crack it, cut it up. 905 00:31:59,467 --> 00:32:00,667 Nice. Very nice. 906 00:32:00,667 --> 00:32:03,066 Tyler, you want that paste in there frying 907 00:32:03,066 --> 00:32:04,600 -with all the aromatics. -Yes, Chef. 908 00:32:04,600 --> 00:32:07,166 Thai Curry is very strong, it's very spicy. 909 00:32:07,166 --> 00:32:09,000 So, that's what Tyler needs. 910 00:32:09,000 --> 00:32:10,100 Tomato sauce is so distinct, 911 00:32:10,100 --> 00:32:12,400 you need that Thai funk underneath the tomato. 912 00:32:12,400 --> 00:32:14,767 Tyler's dish is kind of cioppino, 913 00:32:14,767 --> 00:32:16,066 it's kind of seafood stew. 914 00:32:16,066 --> 00:32:17,266 But once I taste it... 915 00:32:17,266 --> 00:32:18,200 Woo! 916 00:32:18,200 --> 00:32:19,567 [laughter] 917 00:32:19,567 --> 00:32:21,467 -Spicy, right? -How spicy are we 918 00:32:21,467 --> 00:32:23,367 from a ten to one? 919 00:32:23,367 --> 00:32:24,467 -Seven. -Eight. 920 00:32:24,467 --> 00:32:26,300 -Seven and half. -Mark those words. 921 00:32:26,300 --> 00:32:28,367 -Uh-uh. -I like heat. I don't like death. 922 00:32:28,367 --> 00:32:30,567 They did say they like heat. Okay. 923 00:32:30,567 --> 00:32:33,000 Fifteen minutes, fifteen to go. 924 00:32:33,000 --> 00:32:36,100 I'm gonna make a fried noodle. 925 00:32:36,100 --> 00:32:37,734 Thai-Talian ciopino. 926 00:32:38,300 --> 00:32:39,400 [Hunter] Is that enough for you? 927 00:32:39,400 --> 00:32:40,567 -That's good. -Okay. 928 00:32:40,567 --> 00:32:43,000 Slice that bok choy at about 1-inch pieces. 929 00:32:43,000 --> 00:32:44,266 All right. Calamari, 930 00:32:44,266 --> 00:32:46,734 halibut, shell-on shrimp, 931 00:32:47,200 --> 00:32:49,667 crab, coconut milk, 932 00:32:50,367 --> 00:32:53,800 tomato sauce serranos, Fresnos. 933 00:32:53,800 --> 00:32:55,166 Fennel. 934 00:32:55,166 --> 00:32:57,667 [tense music playing] 935 00:32:57,667 --> 00:32:59,166 [Guy] I'm not lying to you. 936 00:32:59,166 --> 00:33:01,667 This is actually really good. 937 00:33:01,667 --> 00:33:03,467 Getting some Guy-Talian over there. 938 00:33:03,467 --> 00:33:05,200 Yeah. Guy-Talian. 939 00:33:05,200 --> 00:33:06,600 [Guy] The game plan here is 940 00:33:06,600 --> 00:33:08,634 mix it with some fried noodles. 941 00:33:09,166 --> 00:33:10,600 The mussels... 942 00:33:10,600 --> 00:33:13,166 [Jet] Ten minutes, Chefs. Ten to go. 943 00:33:14,300 --> 00:33:16,667 [Maria] While my green curry sauce is simmering, 944 00:33:16,667 --> 00:33:17,667 I'm gonna prep this shrimp. 945 00:33:17,667 --> 00:33:19,500 Hit them with a dash of salt. 946 00:33:19,500 --> 00:33:21,266 I add anchovy oil. 947 00:33:21,266 --> 00:33:24,467 Bring out those beautiful flavors and make it pop. 948 00:33:24,467 --> 00:33:27,100 This was the first moment where I realized, like, 949 00:33:27,100 --> 00:33:29,867 "Wow. I could actually win this money." 950 00:33:29,867 --> 00:33:32,066 I wanna win because back in the day, 951 00:33:32,066 --> 00:33:33,400 I suffered from an eating disorder. 952 00:33:33,400 --> 00:33:35,000 I wanna start putting some money towards 953 00:33:35,000 --> 00:33:36,367 my passion projects, 954 00:33:36,367 --> 00:33:37,900 something called the foundation, 955 00:33:37,900 --> 00:33:40,367 where we are gonna help support people 956 00:33:40,367 --> 00:33:42,800 with eating disorders, and support their families. 957 00:33:42,800 --> 00:33:44,533 Could you please try my sauce? 958 00:33:47,567 --> 00:33:48,700 Very acid. 959 00:33:48,700 --> 00:33:50,567 -Very acid? -Yeah. 960 00:33:50,567 --> 00:33:52,467 I know you wanted a lemon sauce, right? 961 00:33:52,467 --> 00:33:53,400 Yeah. It's pasta al limon. 962 00:33:53,400 --> 00:33:54,367 -I get it. -Is that okay? 963 00:33:54,367 --> 00:33:56,567 You tell me. I think it's on the acid side, 964 00:33:56,567 --> 00:33:57,867 a little balance will help. 965 00:33:57,867 --> 00:34:00,367 Tiny bit of fish sauce and tiny bit of sugar. 966 00:34:00,367 --> 00:34:02,900 It's the five flavors, we call it yum in Thailand. 967 00:34:02,900 --> 00:34:08,300 Thai food is hot, savory, sour, salty, sweet. 968 00:34:08,300 --> 00:34:12,100 Sweet really is nice balancer to all other flavors. 969 00:34:12,100 --> 00:34:14,500 I wanna make sure both dishes have yum. 970 00:34:14,500 --> 00:34:17,700 And then, I'm gonna add the pasta to it, soon. 971 00:34:17,700 --> 00:34:20,767 Both dishes have Italian call out. 972 00:34:20,767 --> 00:34:22,100 [Maria] Do you taste the Thai? 973 00:34:22,100 --> 00:34:23,634 Yeah. I taste the Thai. 974 00:34:25,166 --> 00:34:26,667 [Tyler] While my sauce is simmering, 975 00:34:26,667 --> 00:34:29,500 I gotta toss this pasta in some heavily-salted water 976 00:34:29,500 --> 00:34:32,500 because I know I can finish those noodles in the sauce. 977 00:34:32,500 --> 00:34:35,200 Take my bucatini and we got a smaller... 978 00:34:35,200 --> 00:34:36,367 [grunts] 979 00:34:36,367 --> 00:34:37,467 [tense music playing] 980 00:34:37,467 --> 00:34:39,266 [Jet] I don't know if Antonia 981 00:34:39,266 --> 00:34:41,367 would love the broken pasta move. 982 00:34:41,367 --> 00:34:44,767 But she's the Italian expert not me. 983 00:34:44,767 --> 00:34:46,667 [Tyler] I know I gotta get working on these scallop. 984 00:34:46,667 --> 00:34:48,100 [Jet] Those you need to cook now. 985 00:34:48,100 --> 00:34:49,700 I'm gonna throw 'em in with just salt. 986 00:34:49,700 --> 00:34:50,867 You're gonna be cooking your scallop 987 00:34:50,867 --> 00:34:52,166 80/20 remember that, okay? 988 00:34:52,166 --> 00:34:54,166 You don't wanna cook 'em equal on the other side. 989 00:34:54,166 --> 00:34:56,233 Everyone at home, good tip. 990 00:34:57,667 --> 00:34:59,367 [Tyler] If I get past Maria, 991 00:34:59,367 --> 00:35:01,400 I know I'm onto that senior class 992 00:35:01,400 --> 00:35:04,500 and one more hard cook, and that prize is mine. 993 00:35:04,500 --> 00:35:06,100 I have some big goals. 994 00:35:06,100 --> 00:35:08,800 I have a girlfriend who I would love to make a wife. 995 00:35:08,800 --> 00:35:11,567 Tyler, get those clams in. 996 00:35:11,567 --> 00:35:13,200 [Tyler] I would love to invest that money, 997 00:35:13,200 --> 00:35:14,567 so I can buy a home. 998 00:35:14,567 --> 00:35:17,567 And only one of us can win, so this is where I wanna be. 999 00:35:18,266 --> 00:35:20,100 Get under it, Ty. 1000 00:35:20,100 --> 00:35:21,767 [Tyler] So, I tried to flip these scallops over 1001 00:35:21,767 --> 00:35:23,100 and it's a disaster. 1002 00:35:23,100 --> 00:35:24,900 Did not get the sear I wanted. 1003 00:35:24,900 --> 00:35:25,867 Some of them are burned 1004 00:35:25,867 --> 00:35:27,066 and not getting the right crust, 1005 00:35:27,066 --> 00:35:28,800 and looking like they're overcooked. 1006 00:35:28,800 --> 00:35:30,500 This is a big element of my dish. 1007 00:35:30,500 --> 00:35:32,400 -Not enough fat? -Not enough fat. 1008 00:35:32,400 --> 00:35:33,767 [Jet] It's all right. It's all right. 1009 00:35:33,767 --> 00:35:34,600 Just find some good ones. 1010 00:35:34,600 --> 00:35:37,200 Tyler is cooking so frantically. 1011 00:35:37,200 --> 00:35:39,467 When you're in flight or fight mode, 1012 00:35:39,467 --> 00:35:40,600 you can't focus. 1013 00:35:40,600 --> 00:35:42,100 Editing is a good thing. 1014 00:35:42,100 --> 00:35:44,333 So, if it's not perfect, edit yourself. 1015 00:35:46,367 --> 00:35:47,867 [Guy] Go to the quick fry. 1016 00:35:47,867 --> 00:35:49,266 This is such a fun challenge. 1017 00:35:49,266 --> 00:35:50,800 Guy is taking the challenge. 1018 00:35:50,800 --> 00:35:53,266 Oh, I'm glad he's having fun because it's not fun for me. 1019 00:35:53,266 --> 00:35:55,567 This is nothing but total stress for me. 1020 00:35:55,567 --> 00:35:57,367 [Troy] Guy's deep frying the pasta. Oh. 1021 00:35:57,367 --> 00:35:58,300 -[Darnell] Deep fries it. -[Catherine] Oh. 1022 00:35:58,300 --> 00:35:59,567 -Oh, look at that. -That's goody. 1023 00:35:59,567 --> 00:36:00,967 [Darnell] I love that. 1024 00:36:00,967 --> 00:36:03,300 -[Catherine] Wow. -Now... 1025 00:36:03,300 --> 00:36:05,066 I'm gonna give them the Bouillabaisse of it. 1026 00:36:05,066 --> 00:36:07,266 Oh, my God. Guy's look really good. 1027 00:36:07,266 --> 00:36:08,667 [Hunter] I don't know how you pulled that off 1028 00:36:08,667 --> 00:36:09,667 in literally 17 minutes. 1029 00:36:09,667 --> 00:36:11,567 Wow. You guys... 1030 00:36:11,567 --> 00:36:12,667 -All right. -[Catherine] Oh, my God. 1031 00:36:12,667 --> 00:36:13,667 -You're amazing. -So... 1032 00:36:13,667 --> 00:36:14,567 [Catherine] Thai-Talian? 1033 00:36:14,567 --> 00:36:16,166 So, this is Thai-Talian ciopino. 1034 00:36:16,166 --> 00:36:18,200 -So, you have... -[Catherine] It's gorgeous. 1035 00:36:18,200 --> 00:36:19,500 -[Guy] mussels, shrimp... -[gasps] 1036 00:36:19,500 --> 00:36:23,500 [Guy] halibut, lemon grass, Thai basil, coconut milk, 1037 00:36:23,500 --> 00:36:27,734 to make a Thai-Talian, you have to Thai my ciopino. 1038 00:36:28,200 --> 00:36:30,367 Oh, my God. This is amazing. 1039 00:36:30,367 --> 00:36:31,700 [Guy] Three minutes, Chefs. Three. 1040 00:36:31,700 --> 00:36:33,367 [Maria] I transferred the rigatoni 1041 00:36:33,367 --> 00:36:35,800 into this green curry sauce. 1042 00:36:35,800 --> 00:36:38,000 Pasta al limone base. 1043 00:36:38,000 --> 00:36:40,567 Chef, would like to try my pasta? 1044 00:36:40,567 --> 00:36:42,667 [tense music playing] 1045 00:36:42,667 --> 00:36:43,800 What do you think of the pasta? 1046 00:36:43,800 --> 00:36:45,667 It's on the al dente side. 1047 00:36:45,667 --> 00:36:47,467 Antonia would like it. 1048 00:36:47,467 --> 00:36:50,300 Real aficionados would like it. 1049 00:36:50,300 --> 00:36:51,967 The shrimp looks perfect. 1050 00:36:51,967 --> 00:36:54,100 [Maria] My perfect cooked shrimp... 1051 00:36:54,100 --> 00:36:56,266 [Jet] Something green, Maria, if have you it. 1052 00:36:56,266 --> 00:36:59,667 You guys know I have fought long and hard to be here. 1053 00:36:59,667 --> 00:37:01,867 I just hope I make it to being a senior. 1054 00:37:01,867 --> 00:37:04,066 Come on, Team Tila. You guys are doing great. 1055 00:37:04,066 --> 00:37:05,600 Ninety seconds. 1056 00:37:05,600 --> 00:37:06,867 [Tyler] I get some of the bucatini 1057 00:37:06,867 --> 00:37:09,066 in the Thai-Talian tomato stew. 1058 00:37:09,066 --> 00:37:12,367 That Thai-Talian tomato stew to me is absolutely perfect. 1059 00:37:12,367 --> 00:37:13,900 I'm trying to get as much of that 1060 00:37:13,900 --> 00:37:15,400 stew on there as possible. 1061 00:37:15,400 --> 00:37:16,567 [Jet] Don't forget your seafood. 1062 00:37:16,567 --> 00:37:19,266 This is Thai-Talian seafood. 1063 00:37:19,266 --> 00:37:20,800 [Tyler] So, I put a couple of clams 1064 00:37:20,800 --> 00:37:22,467 in each bowl that are opened up 1065 00:37:22,467 --> 00:37:24,767 and is giving that seafood flavor. 1066 00:37:24,767 --> 00:37:27,600 Find a few scallops that I think that are gonna work. 1067 00:37:27,600 --> 00:37:28,900 [Jet] All right. Guys, we're down to the last 1068 00:37:28,900 --> 00:37:30,467 20 seconds here. 1069 00:37:30,467 --> 00:37:31,700 [Tyler] This round is sudden death. 1070 00:37:31,700 --> 00:37:34,000 I know Maria is an awesome cook. 1071 00:37:34,000 --> 00:37:36,734 But I'm the one who's gotta graduate to senior year. 1072 00:37:38,367 --> 00:37:43,200 Five, four, three, two, one. 1073 00:37:43,200 --> 00:37:44,467 -Class dismissed. -[bell ringing] 1074 00:37:44,467 --> 00:37:46,266 [cheers and applause] 1075 00:37:46,266 --> 00:37:47,266 [Darnell] Nice job! 1076 00:37:48,400 --> 00:37:50,467 [Guy] It's time for some Thai-Talian food. 1077 00:37:50,467 --> 00:37:52,333 Let's take it to the judges. Right this way. 1078 00:37:58,100 --> 00:38:00,867 All right, judges, this is the Pass/Fail Round 1079 00:38:00,867 --> 00:38:03,266 of our junior week at Flavortown Academy. 1080 00:38:03,266 --> 00:38:06,100 They got a chance to make an international seafood dish 1081 00:38:06,100 --> 00:38:08,900 that combine the flavors of Thailand and Italy. 1082 00:38:08,900 --> 00:38:10,467 Tyler what do you have for us? 1083 00:38:10,467 --> 00:38:13,266 Tyler's Thai-Talian Stew 1084 00:38:13,266 --> 00:38:15,367 with seared scallop and clams, 1085 00:38:15,367 --> 00:38:17,567 with a bucatini noodle from Italy. 1086 00:38:17,567 --> 00:38:19,600 San Marzano tomatoes with fish sauce, 1087 00:38:19,600 --> 00:38:23,800 oyster sauce, Thai curry, lemongrass. 1088 00:38:23,800 --> 00:38:26,266 Tyler, this is fantastic. 1089 00:38:26,266 --> 00:38:28,800 You brought the heat, but it's perfect. 1090 00:38:28,800 --> 00:38:30,066 [laughing] 1091 00:38:30,066 --> 00:38:31,266 [Darnell] You brought the heat 1092 00:38:31,266 --> 00:38:33,900 but I think your scallops cooked too long. 1093 00:38:33,900 --> 00:38:36,900 You let it sear for at least six minutes. 1094 00:38:36,900 --> 00:38:38,066 The milk came out of it. 1095 00:38:38,066 --> 00:38:39,133 It's started to form the crust. 1096 00:38:40,000 --> 00:38:42,000 Making a curry was a really good choice. 1097 00:38:42,000 --> 00:38:45,367 I think it's a really good fusion of Thai and Italian. 1098 00:38:45,367 --> 00:38:49,166 You used oyster sauce, and fish sauce, and salt. 1099 00:38:49,166 --> 00:38:50,567 But I'm okay with it. 1100 00:38:50,567 --> 00:38:52,500 It worked... It adds more depth. 1101 00:38:52,500 --> 00:38:53,467 Thank you, Chef. 1102 00:38:53,467 --> 00:38:54,867 Up next, Maria. 1103 00:38:54,867 --> 00:38:58,367 Today, I made an Italian and Thai green curry 1104 00:38:58,367 --> 00:38:59,700 pasta al limone. 1105 00:38:59,700 --> 00:39:01,867 I used an Italian-based rigatoni 1106 00:39:01,867 --> 00:39:06,500 and I perfectly seared some prawns. 1107 00:39:06,500 --> 00:39:08,667 Maria, if I looked at it, I'd said, "It's dry. 1108 00:39:08,667 --> 00:39:10,100 You need more sauce for sure." 1109 00:39:10,100 --> 00:39:12,867 But because that's such a potent punch 1110 00:39:12,867 --> 00:39:15,900 at the bottom of your plate, it works for the entire thing. 1111 00:39:15,900 --> 00:39:17,467 -I love it. -Thank you. 1112 00:39:17,467 --> 00:39:18,600 This is perfection. 1113 00:39:18,600 --> 00:39:19,767 It is delicious. 1114 00:39:19,767 --> 00:39:21,700 Your shrimp are cooked perfect. 1115 00:39:21,700 --> 00:39:23,767 Your rigatoni is cooked perfect. 1116 00:39:23,767 --> 00:39:26,600 But I want more Thai flavor. 1117 00:39:26,600 --> 00:39:27,867 [tense music playing] 1118 00:39:27,867 --> 00:39:31,000 It's sour, salty, sweet. 1119 00:39:31,000 --> 00:39:32,667 I think you did a great job. 1120 00:39:32,667 --> 00:39:33,934 This is gonna be a fight. 1121 00:39:35,400 --> 00:39:36,767 I couldn't be more proud of both of you. 1122 00:39:36,767 --> 00:39:39,800 The way you've grown and the way you've succeeded. 1123 00:39:39,800 --> 00:39:41,467 I'm sorry that one of you is gonna go home. 1124 00:39:41,467 --> 00:39:42,900 We're gonna send you back to the kitchens. 1125 00:39:42,900 --> 00:39:44,867 -Thank you. -[Guy] We'll call you back when we have a decision. 1126 00:39:44,867 --> 00:39:47,000 Both of them want it so bad, 1127 00:39:47,000 --> 00:39:49,467 but who brought us Thai-Talian? 1128 00:39:49,467 --> 00:39:51,100 If you think about the principles 1129 00:39:51,100 --> 00:39:53,567 that Jet was saying, which is hot, spicy, 1130 00:39:53,567 --> 00:39:56,367 salty, sweet, I think it's Tyler. 1131 00:39:56,367 --> 00:39:57,467 [Darnell] Wow. 1132 00:39:57,467 --> 00:39:59,300 But it also was a seafood challenge. 1133 00:39:59,300 --> 00:40:01,567 His seafood was over. 1134 00:40:01,567 --> 00:40:02,667 [Troy] Mmm-hmm. 1135 00:40:02,667 --> 00:40:03,667 Who passes, who fails? 1136 00:40:03,667 --> 00:40:06,066 [tense music playing] 1137 00:40:12,767 --> 00:40:15,100 Sending either of one you home is difficult. 1138 00:40:15,100 --> 00:40:19,367 And this is not a unanimous decision. 1139 00:40:19,367 --> 00:40:21,700 But the student that will be checking out 1140 00:40:21,700 --> 00:40:23,667 in the junior course is... 1141 00:40:23,667 --> 00:40:26,467 [tense music playing] 1142 00:40:29,266 --> 00:40:30,300 Tyler. 1143 00:40:30,300 --> 00:40:31,266 [groans] 1144 00:40:31,266 --> 00:40:33,667 I tell you this. I enjoyed watching you cook. 1145 00:40:33,667 --> 00:40:35,166 I enjoy your enthusiasm. 1146 00:40:35,166 --> 00:40:38,100 So, I don't think that this is the last time we will meet. 1147 00:40:38,100 --> 00:40:40,667 But until we do, you keep cooking my friend. 1148 00:40:40,667 --> 00:40:41,867 -Thank you. -[Guy] All right? 1149 00:40:41,867 --> 00:40:43,166 -[Catherine] Yay! Woo! -[cheers and applause] 1150 00:40:43,166 --> 00:40:45,100 [Tyler] Unfortunately my time here 1151 00:40:45,100 --> 00:40:47,500 at Flavortown Academy has come to an end. 1152 00:40:47,500 --> 00:40:48,600 Good job. 1153 00:40:48,600 --> 00:40:50,266 [Tyler] My time with Professor Tila was amazing. 1154 00:40:50,266 --> 00:40:52,066 You never know where your passions can take you. 1155 00:40:52,066 --> 00:40:54,600 And so, hopefully, that inspires you 1156 00:40:54,600 --> 00:40:55,800 to do what you love. 1157 00:40:55,800 --> 00:40:57,934 Don't be shy and see what happens. 1158 00:41:01,367 --> 00:41:02,667 What's going on? I see tears. 1159 00:41:02,667 --> 00:41:04,567 I just have emotions. 1160 00:41:04,567 --> 00:41:06,166 -[Catherine] Aww. -Emotions are a good thing. 1161 00:41:06,166 --> 00:41:08,166 I really just love cooking like... 1162 00:41:08,166 --> 00:41:09,266 It's just who I am. 1163 00:41:09,266 --> 00:41:10,467 Here's what happened, 1164 00:41:10,467 --> 00:41:13,066 you have just gone through Pass/Fail. 1165 00:41:13,066 --> 00:41:15,000 You are now into the Senior Academy. 1166 00:41:15,000 --> 00:41:16,467 -[Maria] Thank you. -We are looking forward to next week. 1167 00:41:16,467 --> 00:41:17,400 Thank you. Thank you guys so much. 1168 00:41:17,400 --> 00:41:18,700 [Guy] All right. Congratulations. 1169 00:41:18,700 --> 00:41:19,967 -[Catherine] Congratulations. -[Maria] Thank you. 1170 00:41:19,967 --> 00:41:21,300 [Guy] Maria and Jet. Adios. 1171 00:41:21,300 --> 00:41:22,667 -Bye. -There you go. 1172 00:41:22,667 --> 00:41:25,000 Seniors, time to kick off finals week. 1173 00:41:25,000 --> 00:41:26,200 This is it. 1174 00:41:26,200 --> 00:41:29,066 Tonight will be the ultimate exam. 1175 00:41:29,066 --> 00:41:30,567 Only one person is gonna win in the end. 1176 00:41:30,567 --> 00:41:32,667 [Guy] You have to combine everything you've learned 1177 00:41:32,667 --> 00:41:35,500 and every ounce of talent you have. 1178 00:41:35,500 --> 00:41:37,300 -What? -This is gonna be really tough. 1179 00:41:37,300 --> 00:41:40,166 Every single week, they've gotten better. 1180 00:41:40,166 --> 00:41:41,667 -[screams] -You did it. 1181 00:41:41,667 --> 00:41:43,300 Woo! 1182 00:41:43,300 --> 00:41:45,300 [Guy] At the end of the night, one of you will graduate 1183 00:41:45,300 --> 00:41:49,600 with top honors and earn $35,000. 1184 00:41:49,600 --> 00:41:50,667 [Antonia] Everything needs to be precise. 1185 00:41:50,667 --> 00:41:51,767 [Jeff] Yes, Chef. 1186 00:41:51,767 --> 00:41:54,000 [Guy] The student whose graduation dinner 1187 00:41:54,000 --> 00:41:57,567 was the most worthy of earning them the top honors is... 1188 00:41:57,567 --> 00:42:00,200 [tense music playing]