1 00:00:02,803 --> 00:00:04,038 PADMA: I'm Padma Lakshmi, 2 00:00:04,138 --> 00:00:05,939 and we've scoured the nation 3 00:00:06,006 --> 00:00:08,141 to bring together the most elite chefs 4 00:00:08,242 --> 00:00:10,611 and the most renowned judges 5 00:00:10,711 --> 00:00:12,780 into the ultimate culinary battleground. 6 00:00:12,846 --> 00:00:14,348 This is a test 7 00:00:14,448 --> 00:00:16,650 of our ten Culinary Commandments. 8 00:00:16,750 --> 00:00:20,154 Master them and you win one million dollars. 9 00:00:20,254 --> 00:00:23,124 Brought to you by our official cleanup partners: 10 00:00:23,191 --> 00:00:25,193 Dawn Powerwash. 11 00:00:31,599 --> 00:00:33,234 (birds chirping) 12 00:00:34,335 --> 00:00:36,003 PADMA: 11 of you have now survived 13 00:00:36,104 --> 00:00:37,571 the first commandment. 14 00:00:37,705 --> 00:00:38,772 Oh, my God. 15 00:00:38,872 --> 00:00:39,907 How are you feeling, Keith? 16 00:00:40,007 --> 00:00:41,309 Take a moment to celebrate, 17 00:00:41,375 --> 00:00:42,810 do my end zone dance, and get 18 00:00:42,876 --> 00:00:44,612 -right back to practice. -(laughter) 19 00:00:44,712 --> 00:00:46,980 Unfortunately, there's no time to celebrate. 20 00:00:48,949 --> 00:00:51,852 Because your next Culinary Commandment 21 00:00:51,952 --> 00:00:53,387 starts now. 22 00:00:53,487 --> 00:00:55,423 * * 23 00:01:01,262 --> 00:01:03,097 -These are sexy. -Wait, what's going on? 24 00:01:03,197 --> 00:01:04,165 They're kidnapping us. 25 00:01:04,232 --> 00:01:05,233 (laughs): I don't know. 26 00:01:05,366 --> 00:01:07,067 PADMA: Chefs, your second 27 00:01:07,168 --> 00:01:08,769 commandment is... 28 00:01:11,705 --> 00:01:13,307 ...sustainability. 29 00:01:14,108 --> 00:01:15,476 (exhales sharply) 30 00:01:15,576 --> 00:01:16,910 MICHAEL D.: I personally am very excited 31 00:01:17,010 --> 00:01:18,946 about sustainability, uh, commandment. 32 00:01:19,079 --> 00:01:21,282 I am very proud to be the only Mexican chef 33 00:01:21,414 --> 00:01:22,783 in the United States 34 00:01:22,916 --> 00:01:24,785 with a Michelin green star for sustainability. 35 00:01:24,918 --> 00:01:27,355 PADMA: Sustainability is about preventing food waste 36 00:01:27,420 --> 00:01:29,623 by making ingredients last, 37 00:01:29,757 --> 00:01:31,625 sourcing locally and eating foods 38 00:01:31,725 --> 00:01:34,728 that require fewer natural resources. 39 00:01:34,828 --> 00:01:36,896 Chefs, to my mind, this next commandment might be 40 00:01:36,997 --> 00:01:38,598 the most important of the ten. 41 00:01:38,732 --> 00:01:41,469 WYLIE: True mastery begins with sourcing, 42 00:01:41,569 --> 00:01:43,137 and that means selecting ingredients 43 00:01:43,271 --> 00:01:45,239 that are local and sustainable. 44 00:01:45,339 --> 00:01:46,307 PADMA: For your next cook, 45 00:01:46,407 --> 00:01:47,875 you'll have one hour 46 00:01:47,975 --> 00:01:49,377 to create a dish 47 00:01:49,443 --> 00:01:51,145 using hyper-sustainable ingredients. 48 00:01:51,245 --> 00:01:53,581 These all-electric Rivian vehicles 49 00:01:53,681 --> 00:01:55,949 are going to take you around the farm 50 00:01:56,049 --> 00:01:59,320 to gather produce directly from the source. 51 00:01:59,453 --> 00:02:01,222 You'll be pairing those vegetables 52 00:02:01,322 --> 00:02:03,391 with additional sustainable ingredients. 53 00:02:03,491 --> 00:02:05,659 And we'll meet you back at the penthouse. 54 00:02:05,759 --> 00:02:07,795 -Happy picking. -MATT: All right. -MICHAEL D.: I got shotgun. 55 00:02:07,928 --> 00:02:09,830 -CHRIS: Buckle up. -DIANA: Good job. 56 00:02:09,963 --> 00:02:11,299 Can we talk about how beautiful these cars are? 57 00:02:11,432 --> 00:02:13,301 Like, the wood grain, 58 00:02:13,401 --> 00:02:15,603 vegan leather. Sexy. 59 00:02:16,537 --> 00:02:19,173 EMILY: Okay. Congratulation. 60 00:02:19,273 --> 00:02:20,441 We're already on to the next challenge, 61 00:02:20,541 --> 00:02:22,109 so I don't have enough time 62 00:02:22,210 --> 00:02:24,578 to soak in the glory of the win. 63 00:02:24,678 --> 00:02:26,380 Congratulations, Matt. 64 00:02:26,480 --> 00:02:29,183 You are the winner of the Carnivore Classic. 65 00:02:29,283 --> 00:02:31,685 But now with the sustainability commandment, 66 00:02:31,785 --> 00:02:33,687 I'm gonna continue to push myself. 67 00:02:34,788 --> 00:02:35,989 All right, don't just stand there. 68 00:02:36,089 --> 00:02:37,591 Be like waving homecoming queens. 69 00:02:37,691 --> 00:02:38,526 (laughs) 70 00:02:38,659 --> 00:02:40,194 PADMA: Bye, chefs. 71 00:02:42,663 --> 00:02:44,265 (laughs): I made it. 72 00:02:44,332 --> 00:02:46,166 It's been a long, hot day. 73 00:02:46,267 --> 00:02:47,601 I didn't go home, 74 00:02:47,668 --> 00:02:49,337 but it always sucks being on the bottom. 75 00:02:49,437 --> 00:02:52,305 -It may just not meet my expectation. -Noted. 76 00:02:52,373 --> 00:02:53,541 You just have to pick yourself 77 00:02:53,641 --> 00:02:55,376 back up and go for it again, 78 00:02:55,476 --> 00:02:57,711 and keep going and keep going. 79 00:02:58,312 --> 00:02:59,813 Gosh, this is amazing. 80 00:02:59,880 --> 00:03:02,250 All right, I'm ready. Ooh, thank you, caballero. 81 00:03:02,350 --> 00:03:04,652 I'm excited to run through the fields 82 00:03:04,718 --> 00:03:06,587 and let the ingredients speak to me 83 00:03:06,687 --> 00:03:08,222 and be like, "What, leek?" 84 00:03:08,322 --> 00:03:09,590 (speaking Spanish) 85 00:03:09,690 --> 00:03:11,191 BEVERLY: Oh, wow, you're taking out your shoes? 86 00:03:11,292 --> 00:03:13,927 I got to run. Hope I clipped my toenails. 87 00:03:14,027 --> 00:03:15,963 -MALYNA: Let's go. -BEVERLY: Okay, let's go. 88 00:03:16,029 --> 00:03:18,031 * * 89 00:03:18,165 --> 00:03:19,533 CHRIS: I'm a runner. 90 00:03:19,667 --> 00:03:21,335 I've been running for years and years. 91 00:03:21,435 --> 00:03:23,404 Running is my, like, zen time 92 00:03:23,537 --> 00:03:26,206 to formulate ideas and clear my head. 93 00:03:26,340 --> 00:03:28,841 Having that mental break has been arguably 94 00:03:28,909 --> 00:03:31,845 the most important part of my success 95 00:03:31,912 --> 00:03:34,415 outside of my support with my family. 96 00:03:34,515 --> 00:03:36,083 Go, Daddy! 97 00:03:36,183 --> 00:03:38,151 This year has been the hardest year of my life. 98 00:03:38,252 --> 00:03:39,853 My mom passed away in January. 99 00:03:39,920 --> 00:03:41,822 I have been a mama's boy since day one. 100 00:03:41,889 --> 00:03:43,957 Because I wanted to spend more time with her, 101 00:03:44,057 --> 00:03:45,559 I was naturally hanging out 102 00:03:45,692 --> 00:03:47,227 with her in the kitchen all the time. 103 00:03:47,361 --> 00:03:49,829 I more ate things than I did help, but you know... 104 00:03:49,897 --> 00:03:51,399 I didn't know it at the time, but I think that's when 105 00:03:51,531 --> 00:03:53,367 I started to fall in love with food. 106 00:03:53,466 --> 00:03:54,567 Hi. 107 00:03:54,668 --> 00:03:55,736 -EMILY: Oh, hi, chef. -(chuckles) 108 00:03:55,836 --> 00:03:57,738 I've been thinking about my mom 109 00:03:57,838 --> 00:03:59,507 every second of this competition. 110 00:03:59,573 --> 00:04:01,041 I'm 100% doing it for her. 111 00:04:01,108 --> 00:04:03,544 I'm just hoping I get to the finish line. 112 00:04:03,611 --> 00:04:05,846 All right, I think I got what I needed. 113 00:04:05,913 --> 00:04:07,715 * * 114 00:04:11,184 --> 00:04:12,920 -Well, that was fun. -(Beverly whoops) 115 00:04:13,020 --> 00:04:14,588 Yeah, I got a good tan. 116 00:04:17,991 --> 00:04:20,528 -* -(elevator bell dings) 117 00:04:23,397 --> 00:04:25,032 Oh, back in rainy New York. 118 00:04:25,132 --> 00:04:26,434 -Uh-huh. -Nice squat. 119 00:04:26,534 --> 00:04:28,268 -MATT: Look at that. -(elevator bell dings) 120 00:04:28,402 --> 00:04:30,538 * 121 00:04:36,610 --> 00:04:38,479 -Hi, chefs. -Hi. 122 00:04:38,612 --> 00:04:40,080 Welcome back to the city. 123 00:04:40,180 --> 00:04:43,317 I see you have all your produce from the farm. 124 00:04:43,451 --> 00:04:44,818 -KEITH: Yes. -What'd you get? 125 00:04:44,952 --> 00:04:46,654 -Some beautiful leeks. -I love leeks. 126 00:04:46,787 --> 00:04:48,288 Katie, it looks like she has nothing in her basket. 127 00:04:48,389 --> 00:04:51,158 -PADMA: I know. -I got exactly what I need. 128 00:04:51,291 --> 00:04:52,626 Very sustainable of you. 129 00:04:52,726 --> 00:04:54,194 -(laughter) -PADMA: As you know, 130 00:04:54,294 --> 00:04:57,498 today's Culinary Commandment is sustainability. 131 00:04:57,631 --> 00:05:01,268 And mastering this commandment will get you one step closer 132 00:05:01,335 --> 00:05:02,803 to the prestigious honor 133 00:05:02,903 --> 00:05:06,106 of being the winner of America's Culinary Cup 134 00:05:06,173 --> 00:05:08,308 and walking out of here 135 00:05:08,409 --> 00:05:10,778 with one million dollars, 136 00:05:10,878 --> 00:05:13,647 thanks to our friends at Dawn Powerwash. 137 00:05:14,482 --> 00:05:16,584 Michael, you have a green Michelin star, right? 138 00:05:16,650 --> 00:05:17,985 MICHAEL D.: (chuckles) Yeah. 139 00:05:18,118 --> 00:05:19,687 I was awarded a green Michelin star in 2023 140 00:05:19,787 --> 00:05:21,088 for my work at my restaurant. 141 00:05:21,154 --> 00:05:23,023 So, maybe that makes Michael the chef to beat. 142 00:05:23,123 --> 00:05:23,991 We coming, Michael. 143 00:05:24,091 --> 00:05:25,359 -(bleep) -(laughter) 144 00:05:26,193 --> 00:05:28,729 -Uh, Matt won the meat commandment. -(laughter) 145 00:05:29,430 --> 00:05:31,399 It feels really good to be acknowledged 146 00:05:31,499 --> 00:05:33,166 for the things that you've done in your work, 147 00:05:33,266 --> 00:05:35,836 but it kind of makes you go into this frenzy 148 00:05:35,969 --> 00:05:38,939 of like, "Don't (bleep) this up." (laughs) 149 00:05:39,006 --> 00:05:41,274 PADMA: Chefs, you'll have one hour 150 00:05:41,341 --> 00:05:42,843 to create a dish featuring 151 00:05:42,976 --> 00:05:46,046 both the produce you've harvested from the farm 152 00:05:46,179 --> 00:05:48,516 in addition to the hyper-sustainable ingredients 153 00:05:48,649 --> 00:05:50,984 in our pantry, like mussels, 154 00:05:51,051 --> 00:05:52,853 ants, and quail. 155 00:05:52,986 --> 00:05:55,322 The two chefs who receive the lowest scores 156 00:05:55,389 --> 00:05:58,091 in this commandment will battle it out 157 00:05:58,191 --> 00:05:59,860 in a head-to-head cook-off, 158 00:05:59,960 --> 00:06:01,895 where the loser will be forced to go home. 159 00:06:02,029 --> 00:06:04,498 Cooking head-to-head, I've been there before, 160 00:06:04,598 --> 00:06:06,567 and I don't want to do it again. 161 00:06:06,700 --> 00:06:08,068 The further away I am from the bottom, 162 00:06:08,201 --> 00:06:10,571 the closer I am to getting that million dollars. 163 00:06:10,671 --> 00:06:12,406 PADMA: We're cooking on a stagger. 164 00:06:12,540 --> 00:06:13,507 Buddha, you're first. 165 00:06:13,607 --> 00:06:15,843 You have one hour on the clock. 166 00:06:15,943 --> 00:06:17,310 Your time starts now. 167 00:06:17,411 --> 00:06:18,812 -EMILY: Go, Buddha. -KEITH: Go, Buddha. 168 00:06:18,879 --> 00:06:20,548 -(applause) -PADMA: For this commandment, 169 00:06:20,648 --> 00:06:23,484 chefs will be scored on four judging criteria. 170 00:06:23,584 --> 00:06:25,018 Come on, Buddha, you can do it. 171 00:06:25,085 --> 00:06:27,488 PADMA: ...taste, creativity, presentation 172 00:06:27,555 --> 00:06:29,222 and mastery of the commandment. 173 00:06:29,322 --> 00:06:31,224 Each category is worth five points 174 00:06:31,324 --> 00:06:33,994 for a total of 20 points from each judge, 175 00:06:34,094 --> 00:06:36,530 with a possible perfect score of 60. 176 00:06:36,630 --> 00:06:39,066 WYLIE: Is Beverly cooking with her mind right now? 177 00:06:39,166 --> 00:06:41,569 Totally. She's going through the steps in her head. 178 00:06:41,669 --> 00:06:42,936 WYLIE: Yeah, it looks like it. 179 00:06:43,070 --> 00:06:44,805 Today I'm making all parts of the leek. 180 00:06:44,905 --> 00:06:48,241 I'm gonna serve them with some razor clams. 181 00:06:48,341 --> 00:06:49,777 Buddha, how many ways are you doing leeks? 182 00:06:49,877 --> 00:06:51,745 -Five ways. -(laughs): Five ways... 183 00:06:51,845 --> 00:06:53,614 BUDDHA: I like five. Maybe I want 184 00:06:53,714 --> 00:06:54,782 five kids later on. 185 00:06:54,882 --> 00:06:56,283 I don't do minimum requirements. 186 00:06:56,383 --> 00:06:58,251 I go for the moon, and if I don't hit the moon, 187 00:06:58,385 --> 00:06:59,352 I'll end up in the stars. 188 00:06:59,453 --> 00:07:01,589 PADMA: Michael's off. 189 00:07:01,689 --> 00:07:03,056 (whoops) 190 00:07:03,624 --> 00:07:05,092 -BUDDHA: Hey, Michael. -MICHAEL D.: Chef. 191 00:07:05,192 --> 00:07:06,694 Padma says that you're the one to beat, no? 192 00:07:06,760 --> 00:07:08,762 Damn it, Buddha, yes. (laughs) 193 00:07:08,862 --> 00:07:10,297 I think so. 194 00:07:10,430 --> 00:07:12,399 My sustainability journey started 195 00:07:12,500 --> 00:07:14,434 with this idea of being able to take 196 00:07:14,535 --> 00:07:18,539 "garbage" and turn it into another layer of flavor. 197 00:07:18,639 --> 00:07:19,940 -Here, my love. -Hi, Daddy. 198 00:07:20,040 --> 00:07:21,642 -Hi, baby. -I am here for my community, 199 00:07:21,775 --> 00:07:23,644 for my culture and my family. 200 00:07:23,777 --> 00:07:26,480 My wife Ryan has been the biggest supporter of my career. 201 00:07:26,614 --> 00:07:28,549 I couldn't have done it without her, honestly, 202 00:07:28,649 --> 00:07:30,117 and her also just kind of helping me 203 00:07:30,217 --> 00:07:32,284 through my transition when I left the church. 204 00:07:32,385 --> 00:07:35,455 I grew up in a cult, and, uh, walking away was not easy. 205 00:07:35,556 --> 00:07:37,424 So, I want to win this million dollars for her, 206 00:07:37,525 --> 00:07:39,392 and I'm gonna cook my ass off. 207 00:07:39,493 --> 00:07:41,461 BUDDHA: Michael, what are you doing with everything from the farm? 208 00:07:41,595 --> 00:07:43,263 MICHAEL D.: I'm making an agrodolce, chef. I'm gonna make 209 00:07:43,363 --> 00:07:44,632 a little squash puree. 210 00:07:44,765 --> 00:07:46,600 And then I'm gonna roast a little bit of quail. 211 00:07:46,700 --> 00:07:48,669 I've cooked quail before, 212 00:07:48,769 --> 00:07:50,237 and it's super sustainable. 213 00:07:50,303 --> 00:07:51,905 And also, I'm gonna make, like, 214 00:07:51,972 --> 00:07:53,807 an ant and nori, like, rub. 215 00:07:53,907 --> 00:07:55,808 Ants are nutty, earthy, fun, 216 00:07:55,909 --> 00:07:58,211 and, uh, some good times. 217 00:07:59,412 --> 00:08:01,248 -PADMA: Keith, start. -(clapping) 218 00:08:01,314 --> 00:08:03,083 Let's go, Keith. Let's go. 219 00:08:03,150 --> 00:08:04,918 KEITH: My strategy: use as few ingredients 220 00:08:05,018 --> 00:08:06,153 as possible. 221 00:08:06,253 --> 00:08:07,287 Very sustainable. 222 00:08:07,387 --> 00:08:08,455 Leeks will be the starter dish. 223 00:08:08,556 --> 00:08:10,524 I will do a leek 224 00:08:10,624 --> 00:08:11,759 and potato velouté. 225 00:08:11,859 --> 00:08:13,460 Leek and potato soup. 226 00:08:13,561 --> 00:08:14,828 That's it. 227 00:08:14,928 --> 00:08:17,430 Buddha, Keith, is this the battle of the leeks? 228 00:08:17,497 --> 00:08:19,332 -Battle of the leeks. -Yeah, it's the battle of the leeks. 229 00:08:19,432 --> 00:08:21,034 -EMILY: Can't wait. -PADMA: Keith looks like he's cooking 230 00:08:21,134 --> 00:08:22,770 -Wednesday supper. -Yeah, he does. 231 00:08:22,836 --> 00:08:25,539 -He looks very chill. -KEITH: I am someone who grew up 232 00:08:25,639 --> 00:08:27,040 with less than other people. 233 00:08:27,174 --> 00:08:29,977 I am someone who thrives under pressure. 234 00:08:30,043 --> 00:08:31,712 I've been to prison. I did it all. 235 00:08:31,845 --> 00:08:34,914 And so, sustainability? I got this. 236 00:08:35,015 --> 00:08:36,049 Okay, what's next? 237 00:08:36,149 --> 00:08:38,184 -Start, Diana. -(applause) 238 00:08:38,284 --> 00:08:40,386 DIANA: I want my dish to be the best. 239 00:08:40,520 --> 00:08:43,023 I see lobster and the sea urchin, 240 00:08:43,123 --> 00:08:45,192 and those are, like, just things that I love to eat. 241 00:08:45,292 --> 00:08:46,526 Nice and fatty. 242 00:08:46,627 --> 00:08:48,395 I just came from the land. 243 00:08:48,528 --> 00:08:51,331 -Let's take it to the sea now. -PADMA: Katie, time's on. 244 00:08:51,398 --> 00:08:52,733 -EMILY: Go, Katie! -(applause) 245 00:08:52,833 --> 00:08:54,467 I go in the pantry and I get 246 00:08:54,534 --> 00:08:56,269 exactly what I want: mussels. 247 00:08:56,369 --> 00:08:57,537 Okay... 248 00:08:57,671 --> 00:08:59,406 Mussels are incredibly sustainable. 249 00:09:00,040 --> 00:09:01,742 Malyna, get going. 250 00:09:01,842 --> 00:09:04,211 (applause) 251 00:09:04,311 --> 00:09:05,713 MALYNA: My strategy 252 00:09:05,813 --> 00:09:07,047 for this cook is 253 00:09:07,180 --> 00:09:09,016 to cook as if I'm cooking 254 00:09:09,116 --> 00:09:10,417 a dish for my wife. 255 00:09:10,517 --> 00:09:11,919 She's the only person that I know 256 00:09:12,019 --> 00:09:13,621 that's more chill than me. 257 00:09:13,721 --> 00:09:15,355 My wife would be vegan if she weren't married to me. 258 00:09:15,422 --> 00:09:17,858 So, I'm making a completely vegan dish. 259 00:09:17,958 --> 00:09:21,595 That is the ultimate example of sustainability. 260 00:09:25,432 --> 00:09:27,367 -BUDDHA: Whoa. -Whoa. 261 00:09:27,467 --> 00:09:30,170 -WYLIE: Oh, no. Oh, no. -Whoa. 262 00:09:30,237 --> 00:09:32,105 PADMA: I mean, at least she didn't have a beard. 263 00:09:32,239 --> 00:09:34,474 MICHAEL: That's why mine's so much shorter now. 264 00:09:34,574 --> 00:09:35,408 (laughs) 265 00:09:35,542 --> 00:09:37,044 * 266 00:09:37,144 --> 00:09:38,378 What's Michael up to? 267 00:09:38,445 --> 00:09:40,080 MICHAEL: I think he's got quail over there. 268 00:09:40,180 --> 00:09:43,415 This is the ant rub that I made for the little quails. 269 00:09:43,516 --> 00:09:45,452 -Little quail. -MICHAEL: I-I got to say, I think 270 00:09:45,585 --> 00:09:46,954 quail's, like, a risky choice. 271 00:09:47,054 --> 00:09:48,789 -PADMA: Why? -The birds are so small, 272 00:09:48,889 --> 00:09:50,790 and they have to be cooked just so, because if they're not, 273 00:09:50,891 --> 00:09:53,193 -then they're gonna be dry. -PADMA: They get tough really easy. 274 00:09:53,260 --> 00:09:54,728 MICHAEL D.: Got to go. 275 00:09:56,263 --> 00:09:57,430 Please start, Emily. 276 00:09:57,530 --> 00:09:58,766 Emily, get going. 277 00:09:59,599 --> 00:10:02,670 EMILY: What I got at the farm is carrots. 278 00:10:02,770 --> 00:10:04,938 So, I'm featuring seaweed and carrots. 279 00:10:05,038 --> 00:10:06,640 (whoops) 280 00:10:09,109 --> 00:10:10,243 Missed one. 281 00:10:10,310 --> 00:10:12,012 * * 282 00:10:12,813 --> 00:10:15,015 Emily's working away. 283 00:10:17,284 --> 00:10:19,486 Matt, your time starts now. 284 00:10:21,054 --> 00:10:22,656 Let's go, Matt. Start cooking. 285 00:10:22,756 --> 00:10:24,257 MATT: I just won the meat commandment challenge, 286 00:10:24,357 --> 00:10:26,293 so this kind of helps 287 00:10:26,393 --> 00:10:29,496 bring a little bit of confidence for the rest of the competition. 288 00:10:31,799 --> 00:10:33,333 Beverly looks ready. 289 00:10:33,466 --> 00:10:36,036 I'm sorry, my body's, like, convulsing, like... (laughs) 290 00:10:36,136 --> 00:10:37,771 I know you're ready, Beverly. 291 00:10:37,838 --> 00:10:40,040 -I've been ready. -(laughter) 292 00:10:40,808 --> 00:10:42,743 -Beverly, go. -(applause) 293 00:10:42,810 --> 00:10:45,746 * * 294 00:10:48,015 --> 00:10:49,850 WYLIE: Is that clams? Sweet. 295 00:10:54,521 --> 00:10:56,656 That calabaza is gonna take a minute. 296 00:10:56,757 --> 00:10:58,759 MICHAEL: Yeah, that's gonna take time just to peel that thing. 297 00:10:59,559 --> 00:11:02,162 Ooh, Chris has a nice big squash, too. 298 00:11:02,295 --> 00:11:04,197 * 299 00:11:05,198 --> 00:11:06,834 (laughs) 300 00:11:06,934 --> 00:11:08,368 WYLIE: Oh, God. 301 00:11:08,468 --> 00:11:10,503 Cara, your time starts now. 302 00:11:10,637 --> 00:11:13,173 * 303 00:11:13,306 --> 00:11:14,708 I would say that I'm... 304 00:11:14,842 --> 00:11:17,677 one of the more sustainable chefs here. 305 00:11:17,778 --> 00:11:19,312 My strategy is to go vegan. 306 00:11:19,412 --> 00:11:22,282 I know how to use everything from the roots to the shoots. 307 00:11:22,349 --> 00:11:23,483 I mean, mushrooms are sustainable, they, like, 308 00:11:23,583 --> 00:11:24,885 they come from death, you know? 309 00:11:25,018 --> 00:11:26,286 Some kind of a beautiful thing. 310 00:11:26,353 --> 00:11:28,188 KEITH: Whoo... 311 00:11:28,288 --> 00:11:29,356 wee! 312 00:11:29,489 --> 00:11:32,459 Whoo-wee, baby. 313 00:11:32,525 --> 00:11:34,361 It's gonna be hard to beat. 314 00:11:34,494 --> 00:11:36,329 Chris... 315 00:11:36,429 --> 00:11:37,898 your time starts now. 316 00:11:38,866 --> 00:11:40,367 CHRIS: So, I'm-I'm gonna do 317 00:11:40,500 --> 00:11:43,937 roasted heirloom squash with ricotta and blackberries. 318 00:11:44,738 --> 00:11:46,006 Buddha, you have five minutes left. 319 00:11:46,106 --> 00:11:47,640 Five minutes, Buddha. 320 00:11:47,707 --> 00:11:50,077 Michael, in 15 minutes, you are up. 321 00:11:50,177 --> 00:11:52,079 This quail is kind of like s-starting 322 00:11:52,179 --> 00:11:53,814 to become a (bleep) problem for me. 323 00:11:53,881 --> 00:11:56,683 I'm not getting the color that I want, the browning. 324 00:11:56,750 --> 00:11:58,752 We're, like, getting to-to the wire. 325 00:11:58,886 --> 00:12:00,821 So, at this point, I start to worry, right? 326 00:12:00,921 --> 00:12:02,890 Like, my sauces are tasting really good, 327 00:12:02,990 --> 00:12:04,224 everything's really great. 328 00:12:04,324 --> 00:12:05,658 But then I cut into one, 329 00:12:05,759 --> 00:12:08,796 and it's still not all the way there. 330 00:12:08,896 --> 00:12:10,663 -(groans) -So I put it in the oven, 331 00:12:10,730 --> 00:12:12,565 and I'm just praying that hopefully the universe, 332 00:12:12,699 --> 00:12:14,868 like, sends me a Hail Mary 333 00:12:14,935 --> 00:12:16,236 and it's not (bleep) raw. 334 00:12:27,014 --> 00:12:28,615 * * 335 00:12:28,748 --> 00:12:31,284 MICHAEL D.: I want a medium cook on the quail. 336 00:12:31,418 --> 00:12:33,453 Time is of the essence, and hopefully 337 00:12:33,586 --> 00:12:35,522 I can get it up to at least temperature. 338 00:12:36,790 --> 00:12:38,258 BUDDHA: Flowers from the farm. 339 00:12:38,391 --> 00:12:39,726 PADMA: Buddha, 340 00:12:39,827 --> 00:12:41,694 five, four, 341 00:12:41,795 --> 00:12:43,931 three, two, one. 342 00:12:44,031 --> 00:12:45,933 Time's up, Buddha. 343 00:12:46,033 --> 00:12:47,767 BUDDHA: I feel confident with my dish. 344 00:12:47,868 --> 00:12:49,369 I think it's delivering 345 00:12:49,436 --> 00:12:51,104 the right message of sustainability. 346 00:12:51,238 --> 00:12:52,705 PADMA: What did you make for us, Buddha? 347 00:12:52,772 --> 00:12:54,207 BUDDHA: I'm trying to utilize the whole leek. 348 00:12:54,274 --> 00:12:56,609 So, I braised the leeks, a little bit of bacon. 349 00:12:56,709 --> 00:12:58,545 They're served with clams, 350 00:12:58,611 --> 00:13:00,447 focusing on a vegetable as the main component. 351 00:13:00,580 --> 00:13:03,550 MICHAEL: You did develop really good flavor of the leek. 352 00:13:03,650 --> 00:13:06,219 Good job also of, like, sticking to the commandment here. 353 00:13:06,319 --> 00:13:07,787 Shellfish are very sustainable. 354 00:13:07,921 --> 00:13:10,123 I think the soup is great, I think that the razor clams 355 00:13:10,223 --> 00:13:11,624 are nice and tender. 356 00:13:11,758 --> 00:13:14,094 I think you could have used the opportunity to give it 357 00:13:14,194 --> 00:13:16,964 a little bit more crunch, maybe fried some leek. 358 00:13:17,097 --> 00:13:20,067 But some dishes are just soft, and it's okay. 359 00:13:20,167 --> 00:13:21,168 MICHAEL: Yeah. 360 00:13:21,301 --> 00:13:22,836 PADMA: Taking a humble vegetable 361 00:13:22,936 --> 00:13:23,971 and a few razor clams 362 00:13:24,104 --> 00:13:26,773 and making something so luxurious 363 00:13:26,874 --> 00:13:28,608 and special-feeling is exactly 364 00:13:28,675 --> 00:13:30,643 what we want to do with this commandment. 365 00:13:30,743 --> 00:13:32,079 -Yes. Thank you. -PADMA: Thank you. 366 00:13:32,179 --> 00:13:34,047 All right, let's score. 367 00:13:38,651 --> 00:13:41,021 KEITH: Silky smooth, baby. 368 00:13:42,289 --> 00:13:45,325 KATIE: I am chilling the mussels right now. 369 00:13:45,425 --> 00:13:46,994 The cold mussel dip. 370 00:13:47,094 --> 00:13:48,461 Pisto manchego takes a while to make. 371 00:13:48,528 --> 00:13:50,030 The risk I'm taking is I'm making 372 00:13:50,163 --> 00:13:51,999 a quick version. 373 00:13:53,165 --> 00:13:54,567 It's not cold yet. 374 00:13:55,835 --> 00:13:57,104 Michael, 30 seconds. 375 00:13:57,170 --> 00:13:58,638 30 seconds, Padma. 376 00:13:58,705 --> 00:14:00,773 I'm stressing about the quail. Hopefully my sauces 377 00:14:00,840 --> 00:14:02,876 will, like, save me. 378 00:14:02,976 --> 00:14:04,177 Michael, five seconds. 379 00:14:04,277 --> 00:14:08,548 -MICHAEL: Five. -Four, three, two, one. 380 00:14:08,648 --> 00:14:10,583 Time's up, Michael. 381 00:14:12,352 --> 00:14:13,486 (exhales) 382 00:14:13,553 --> 00:14:15,655 * * 383 00:14:16,456 --> 00:14:17,490 Chef, what'd you make for us? 384 00:14:17,557 --> 00:14:18,858 MICHAEL D.: Pan-roasted quail 385 00:14:18,959 --> 00:14:21,861 with a rub made from ants, a plum sauce. 386 00:14:21,962 --> 00:14:23,696 Then the squash puree was made with, uh, 387 00:14:23,796 --> 00:14:25,865 all the beautiful vegetables from the farm. 388 00:14:25,966 --> 00:14:27,667 WYLIE: You can build 389 00:14:27,767 --> 00:14:31,838 these complex sauces, flavors that are very rich. 390 00:14:31,905 --> 00:14:34,540 This puree in the middle of the plate is really cool. 391 00:14:34,641 --> 00:14:36,109 And the legs of my quail are great. 392 00:14:36,209 --> 00:14:37,577 You know, the rub is really fun. 393 00:14:37,677 --> 00:14:40,547 Unfortunately, I think the breast on my bird 394 00:14:40,647 --> 00:14:43,016 -is a little bit rare. -MICHAEL: Unfortunately, mine is, like, 395 00:14:43,116 --> 00:14:44,351 very rare. 396 00:14:44,451 --> 00:14:46,086 However, the rest of the plate, 397 00:14:46,219 --> 00:14:48,355 as Wylie said, absolutely delicious. 398 00:14:48,455 --> 00:14:50,924 -Maybe you should have gone vegetarian. -Yeah, thank you. 399 00:14:51,024 --> 00:14:52,159 PADMA: This is really raw. 400 00:14:52,259 --> 00:14:54,727 You did yourself a real disservice, 401 00:14:54,827 --> 00:14:56,196 because that puree is excellent. 402 00:14:56,263 --> 00:14:58,031 -I appreciate you. -Thank you so much. 403 00:14:58,098 --> 00:15:00,200 -Thank you guys. -MICHAEL: Thanks, Michael. 404 00:15:00,300 --> 00:15:01,801 The reason why I picked up the (bleep) quail in the first place 405 00:15:01,901 --> 00:15:04,304 was because I wanted to highlight a protein, 406 00:15:04,404 --> 00:15:06,239 and now this is the thing that's... 407 00:15:06,373 --> 00:15:08,841 going to, potentially, be bringing me down. 408 00:15:08,908 --> 00:15:12,412 I'm not sure how to rate the taste or creativity 409 00:15:12,512 --> 00:15:13,947 'cause, like... 410 00:15:14,047 --> 00:15:15,548 it's so raw. 411 00:15:15,615 --> 00:15:17,217 WYLIE: Fair enough. 412 00:15:18,085 --> 00:15:19,686 (bleep) 413 00:15:20,520 --> 00:15:22,022 DIANA: Time's up, babies. 414 00:15:22,089 --> 00:15:23,690 That's all you got. 415 00:15:24,424 --> 00:15:25,592 Go big or go home? 416 00:15:25,692 --> 00:15:27,227 I got some heirloom carrots here. 417 00:15:27,327 --> 00:15:28,628 I'm making, like, um, 418 00:15:28,761 --> 00:15:30,730 kind of a take on, like, tandoori carrots 419 00:15:30,797 --> 00:15:32,865 with, um, yogurt, but with tofu. 420 00:15:33,665 --> 00:15:37,837 I'm gonna toss the carrots in a lime miso sauce. 421 00:15:40,007 --> 00:15:42,175 Take a deep breath. Okay. 422 00:15:43,977 --> 00:15:45,612 He's plating. 423 00:15:45,745 --> 00:15:49,182 Three, two, one. 424 00:15:49,282 --> 00:15:50,717 Time's up, Keith. 425 00:15:52,986 --> 00:15:54,254 -(exhales sharply) -(applause) 426 00:15:54,321 --> 00:15:55,822 KEITH: It's a beautiful dish. 427 00:15:55,955 --> 00:15:58,091 Everything I create, I believe is gonna be delicious. 428 00:15:58,891 --> 00:16:00,727 -Hi, Keith. -Hello. 429 00:16:00,827 --> 00:16:04,164 KEITH: Right here we have a leek and potato velouté, 430 00:16:04,297 --> 00:16:06,099 chive oil, truffle oil 431 00:16:06,199 --> 00:16:07,667 and crispy potato skins. 432 00:16:08,468 --> 00:16:09,602 WYLIE: Texture of your soup is great. 433 00:16:09,702 --> 00:16:11,404 I do think that, 434 00:16:11,471 --> 00:16:13,140 with leek as your vegetable, 435 00:16:13,240 --> 00:16:15,008 there's not a lot of leek shining through. 436 00:16:15,108 --> 00:16:17,644 It feels like it was about potato, 437 00:16:17,744 --> 00:16:18,945 and that you got out of the pantry. 438 00:16:19,046 --> 00:16:20,847 You can't really taste the truffle oil, 439 00:16:20,980 --> 00:16:22,849 which is a good thing, 'cause I think truffle oil 440 00:16:22,982 --> 00:16:26,086 is probably one of the least sustainable things 441 00:16:26,186 --> 00:16:28,121 that we've ever created. 442 00:16:28,221 --> 00:16:30,957 PADMA: I love the consistency of your soup. 443 00:16:31,058 --> 00:16:34,627 It ate like a velouté, a beautiful example of one. 444 00:16:34,727 --> 00:16:36,329 The soup, to me, 445 00:16:36,463 --> 00:16:38,198 it just tastes a little too oily, 446 00:16:38,298 --> 00:16:40,033 -if that makes sense. -KEITH: Okay. 447 00:16:40,133 --> 00:16:41,368 -Thank you. -Thank you. 448 00:16:41,501 --> 00:16:43,136 -MICHAEL: Thanks, Keith. -(exhales sharply) 449 00:16:43,236 --> 00:16:44,704 KEITH: I can't believe it. 450 00:16:44,804 --> 00:16:47,374 I used one of the most sustainable ingredients 451 00:16:47,507 --> 00:16:50,143 paired with the least sustainable ingredient 452 00:16:50,243 --> 00:16:52,212 in the truffle oil. 453 00:16:52,312 --> 00:16:54,414 Aww, damn. 454 00:16:54,514 --> 00:16:56,683 Not trying to cook again today. 455 00:16:56,816 --> 00:16:58,485 Uh, so, in here, 456 00:16:58,585 --> 00:16:59,986 we are kind of torched off the skins. 457 00:17:00,053 --> 00:17:02,189 From there, we're gonna stew this down. 458 00:17:02,322 --> 00:17:03,856 Kind of really showcasing, 459 00:17:03,956 --> 00:17:06,358 uh, the beautiful flavors of the tomato. 460 00:17:06,459 --> 00:17:08,595 Kind of like a ratatouille, if you will. 461 00:17:10,530 --> 00:17:12,565 Diana, you have 90 seconds. 462 00:17:12,699 --> 00:17:13,800 DIANA: 90 seconds. 463 00:17:13,866 --> 00:17:15,468 Flowers. Flowers, flowers, flowers. 464 00:17:15,535 --> 00:17:18,637 Had them over here, my flowers, my flowers. Right here. 465 00:17:18,738 --> 00:17:20,272 Time is difficult for me. (laughs) 466 00:17:21,973 --> 00:17:23,876 PADMA: Time's up, Diana. 467 00:17:25,044 --> 00:17:27,012 What did you make for us? 468 00:17:27,079 --> 00:17:28,581 DIANA: Mar y tierra. 469 00:17:28,715 --> 00:17:31,384 Stuffed eggplant with lobster, 470 00:17:31,484 --> 00:17:33,553 salsa ranchera made with calabaza, 471 00:17:33,653 --> 00:17:35,888 tons of chile and leeks. 472 00:17:35,988 --> 00:17:38,057 Everything that was in my basket is in here. 473 00:17:38,191 --> 00:17:40,026 I commend you for using the entire basket, 474 00:17:40,127 --> 00:17:41,594 but you could have maybe 475 00:17:41,694 --> 00:17:43,563 left a few of those ingredients out. 476 00:17:43,663 --> 00:17:46,133 Diana, I have to respectfully disagree with Wylie. 477 00:17:46,233 --> 00:17:48,835 -Yeah, so do I. -Um... I... (laughs) 478 00:17:48,901 --> 00:17:51,938 I think that you brought all these ingredients together 479 00:17:52,038 --> 00:17:53,773 in a really compelling way. 480 00:17:53,873 --> 00:17:55,275 This dish is a beautiful dish. 481 00:17:55,375 --> 00:17:56,743 It's a creative idea, 482 00:17:56,843 --> 00:17:59,045 but I think the ratio is a little off. 483 00:17:59,112 --> 00:18:00,680 It needed more lobster. 484 00:18:00,780 --> 00:18:02,048 -Thank you. -PADMA: Thank you. 485 00:18:02,149 --> 00:18:03,082 DIANA: I feel good about my dish, 486 00:18:03,183 --> 00:18:04,151 but I have no idea, like, 487 00:18:04,251 --> 00:18:06,052 how it's going to be scored. 488 00:18:06,686 --> 00:18:07,787 I don't want to cook again. 489 00:18:08,788 --> 00:18:10,923 KATIE: Love going to farms, so it felt really good 490 00:18:11,057 --> 00:18:13,393 to, like, get in that element again today. 491 00:18:13,493 --> 00:18:15,695 At Cúrate Bar de Tapas, 492 00:18:15,762 --> 00:18:19,299 we use the influence of the ingredients 493 00:18:19,399 --> 00:18:20,733 and the producers in our area. 494 00:18:20,800 --> 00:18:23,403 It's got, like, this sense of place. 495 00:18:23,470 --> 00:18:26,373 Spanish tapas via Asheville, North Carolina, 496 00:18:26,473 --> 00:18:28,508 and you can only get that food there 497 00:18:28,608 --> 00:18:31,444 because it's-it's our identity. 498 00:18:31,544 --> 00:18:34,814 I have a master's degree in biomedical engineering, 499 00:18:34,914 --> 00:18:38,017 but honestly, it was not filling my soul. 500 00:18:38,117 --> 00:18:39,319 I wanted to cook. 501 00:18:39,452 --> 00:18:41,020 Oh, I can't stop shaking. It's so crazy. 502 00:18:41,120 --> 00:18:43,590 Right as I was switching careers, 503 00:18:43,690 --> 00:18:46,993 I started cooking Spanish food, and then never looked back. 504 00:18:47,093 --> 00:18:49,095 PADMA: Ooh. What did you make, Katie? 505 00:18:49,196 --> 00:18:51,431 KATIE: This is a version of mejillones en escabeche, 506 00:18:51,531 --> 00:18:52,665 which are, um, pickled mussels. 507 00:18:52,799 --> 00:18:54,434 I made ratatouille, 508 00:18:54,501 --> 00:18:57,304 and then I blended that into the sauce 509 00:18:57,437 --> 00:19:00,072 to try to capture all of the flavors 510 00:19:00,173 --> 00:19:02,041 from all of the vegetables that I gathered. 511 00:19:02,141 --> 00:19:05,578 I think the sauce is beautiful, so is the knife work. 512 00:19:05,678 --> 00:19:09,316 These mussels are plump, juicy, lovely. 513 00:19:09,416 --> 00:19:11,050 They're not rubbery, they're cooked exactly 514 00:19:11,150 --> 00:19:12,185 as they should be. 515 00:19:12,319 --> 00:19:14,153 This is a very delightful dish. 516 00:19:14,254 --> 00:19:15,755 -Thank you. -WYLIE: I loved it. 517 00:19:15,855 --> 00:19:17,257 I thought it was delicious. The mussels were tender. 518 00:19:17,357 --> 00:19:20,360 You came in with very few ingredients. 519 00:19:20,460 --> 00:19:21,828 Seemed like you had a plan, which is great, 520 00:19:21,961 --> 00:19:24,864 and I think you definitely executed the plan. 521 00:19:24,964 --> 00:19:26,833 -This was great. -Thank you. 522 00:19:27,600 --> 00:19:29,669 Katie probably used the most sustainable ingredient 523 00:19:29,769 --> 00:19:32,539 of everyone that we've tasted from so far. 524 00:19:32,672 --> 00:19:35,141 Mussels are a-a highly sustainable ingredient. 525 00:19:35,242 --> 00:19:37,109 -Let's score Katie. -She's gonna be tough to beat. 526 00:19:37,210 --> 00:19:39,212 CHRIS: Never worked with this varietal squash before, so... 527 00:19:39,346 --> 00:19:41,147 just try to make sure I can treat it properly 528 00:19:41,214 --> 00:19:42,549 and pay respect to it. 529 00:19:42,649 --> 00:19:44,684 I'm looking good for one, so I don't even know. 530 00:19:44,817 --> 00:19:46,219 You never know. 531 00:19:46,319 --> 00:19:48,054 So, I'm gonna start plating here in a second. 532 00:19:48,187 --> 00:19:49,456 A little mint here. 533 00:19:49,522 --> 00:19:51,424 I love mint and eggplant together. 534 00:19:51,524 --> 00:19:52,825 Now I'm gonna add on the sea beans. 535 00:19:52,892 --> 00:19:55,362 PADMA: Three, two, one. 536 00:19:55,462 --> 00:19:56,863 Malyna, time's up. 537 00:19:56,963 --> 00:19:58,531 (exhales) 538 00:20:00,633 --> 00:20:02,168 MALYNA: Hello, judges. 539 00:20:02,235 --> 00:20:05,071 It's kind of like a take on the nasu dengaku, 540 00:20:05,171 --> 00:20:06,839 which is the, uh, Japanese dish. 541 00:20:06,939 --> 00:20:10,410 I use a red miso, red raspberries and red beets. 542 00:20:10,543 --> 00:20:13,079 That green sauce is delicious. 543 00:20:13,179 --> 00:20:14,381 -So good. -MALYNA: Thank you. 544 00:20:14,481 --> 00:20:16,349 You treated that eggplant like a steak. 545 00:20:16,449 --> 00:20:19,085 It was cooked to perfection... 546 00:20:19,185 --> 00:20:20,720 -Thank you. -...and seasoned well. 547 00:20:20,820 --> 00:20:22,555 -Thank you, Malyna. -Thank you. 548 00:20:22,689 --> 00:20:24,324 -WYLIE: Hello, chef. -Hi. 549 00:20:24,391 --> 00:20:26,058 EMILY: I made carrots and seaweed. 550 00:20:26,158 --> 00:20:29,462 Super excited to use seaweed in all different types of ways. 551 00:20:32,064 --> 00:20:33,933 It's delicious, and I'm sorry 552 00:20:34,033 --> 00:20:35,702 that I don't have anything negative to tell you 553 00:20:35,768 --> 00:20:37,069 -about this dish. -(laughs): Stop. 554 00:20:37,203 --> 00:20:38,838 I wish I did, but it's just too damn good. 555 00:20:38,938 --> 00:20:41,574 -Stop. (laughs) -All right, I'll stop. 556 00:20:41,674 --> 00:20:44,577 Okay, I can breathe again for a few seconds. 557 00:20:44,677 --> 00:20:45,712 (laughs) 558 00:20:45,778 --> 00:20:47,079 -Hi. -PADMA: Hi, Cara. 559 00:20:47,179 --> 00:20:49,749 CARA: Mushroom wontons with mushroom broth. 560 00:20:49,849 --> 00:20:51,083 You said "sustainable." 561 00:20:51,217 --> 00:20:53,320 Like, if you really want to, like, nitpick it, 562 00:20:53,420 --> 00:20:54,987 you've got to go vegan, in my mind. 563 00:20:55,087 --> 00:20:56,589 PADMA: Great, thank you. 564 00:20:56,689 --> 00:20:59,191 These are big for a one-biter, 565 00:20:59,292 --> 00:21:00,893 -but I'm gonna do my best. -(stammers) 566 00:21:00,960 --> 00:21:02,261 Listen, if I gave you a small dumpling, 567 00:21:02,362 --> 00:21:03,430 my mother would shame me. 568 00:21:03,563 --> 00:21:05,365 -(laughter) -Like, total shame. 569 00:21:05,432 --> 00:21:07,734 WYLIE: This was great. 570 00:21:07,834 --> 00:21:10,637 It was very simple in its presentation, 571 00:21:10,770 --> 00:21:13,440 but it delivered on a whole nother level. 572 00:21:13,540 --> 00:21:15,875 The broth is luscious and light, 573 00:21:15,942 --> 00:21:18,545 full of flavor, and the dough 574 00:21:18,611 --> 00:21:22,114 is-is made by your expert hands, and it shows. 575 00:21:22,214 --> 00:21:24,283 So, thank you. Thank you for a job well done. 576 00:21:24,417 --> 00:21:25,952 -CARA: Thank you. -I mean, 577 00:21:26,085 --> 00:21:28,087 if Cara keeps cooking like this, she's gonna have her baby 578 00:21:28,154 --> 00:21:29,889 -here in the kitchen, you know? -(laughs) Yeah. 579 00:21:29,956 --> 00:21:32,258 * * 580 00:21:38,798 --> 00:21:40,433 (exhales) 581 00:21:40,533 --> 00:21:41,968 What did you make for us, Matt? 582 00:21:42,068 --> 00:21:44,170 MATT: Farm ratatouille with seared scallops 583 00:21:44,303 --> 00:21:46,406 in saffron clam sauce. 584 00:21:47,106 --> 00:21:49,542 Matt, I think you took a bunch of 585 00:21:49,642 --> 00:21:51,010 seemingly simple ingredients, 586 00:21:51,110 --> 00:21:53,646 put it together, made a beautiful, elegant dish. 587 00:21:53,746 --> 00:21:55,848 Unfortunately, I did get a little bit of sand 588 00:21:55,982 --> 00:21:57,149 in my scallop. 589 00:21:59,886 --> 00:22:01,521 That would be sort of 590 00:22:01,654 --> 00:22:03,222 -my-my big pet peeve. -Same. 591 00:22:03,322 --> 00:22:04,424 I know that's just, like, 592 00:22:04,524 --> 00:22:06,659 the biggest no-no that you can do, 593 00:22:06,759 --> 00:22:08,294 is have a sandy scallop. 594 00:22:08,395 --> 00:22:09,662 I could actually go home tonight. 595 00:22:09,762 --> 00:22:12,131 * * 596 00:22:19,672 --> 00:22:21,273 MICHAEL: For me, Matt, 597 00:22:21,374 --> 00:22:23,876 I really prefer to have scallops seared on both sides. 598 00:22:24,010 --> 00:22:25,545 It's just a pet peeve of mine. 599 00:22:25,678 --> 00:22:28,415 Everything about this dish is so beautiful. 600 00:22:28,515 --> 00:22:32,318 I love the tiny leaves of basil on the tomato. 601 00:22:32,419 --> 00:22:35,622 It gave the dish such brightness. 602 00:22:35,688 --> 00:22:38,691 But my scallop had a touch of sand in it, too, 603 00:22:38,791 --> 00:22:40,026 in that first bite. 604 00:22:40,126 --> 00:22:41,127 -Thank you, Matt. -MICHAEL: Thank you, chef. 605 00:22:41,193 --> 00:22:43,229 You can go back to your station. 606 00:22:43,329 --> 00:22:44,363 I feel super deflated right now. 607 00:22:44,497 --> 00:22:45,998 We're here to take risks, 608 00:22:46,065 --> 00:22:48,034 and, unfortunately, this one bit me. 609 00:22:48,868 --> 00:22:51,003 PADMA: Three, two, 610 00:22:51,070 --> 00:22:53,372 one. Beverly, time's up. 611 00:22:53,473 --> 00:22:56,175 BEVERLY: I'm a little nervous, because it is 612 00:22:56,275 --> 00:22:58,478 very simple. (laughs) 613 00:22:58,545 --> 00:22:59,446 It's just 614 00:22:59,546 --> 00:23:01,748 carrot sauce and the garnishes. 615 00:23:01,881 --> 00:23:02,982 Hi, Beverly. 616 00:23:03,049 --> 00:23:04,884 -Hello. -What did you make for us? 617 00:23:04,984 --> 00:23:08,421 Ras el hanout grilled carrots with tofu yogurt. 618 00:23:08,521 --> 00:23:10,156 I used the whole vegetable, which I thought 619 00:23:10,222 --> 00:23:12,525 was also the sustainable factor. 620 00:23:14,093 --> 00:23:15,762 WYLIE: Beverly, I got to say, 621 00:23:15,895 --> 00:23:18,230 everything was really well balanced, 622 00:23:18,330 --> 00:23:19,432 really delicious. 623 00:23:19,566 --> 00:23:20,933 I love the almonds at the end 624 00:23:21,033 --> 00:23:22,569 to give it a little bit of crunch. 625 00:23:22,669 --> 00:23:24,070 -Thank you. -MICHAEL: I love 626 00:23:24,136 --> 00:23:26,673 the texture of that tofu yogurt that you created. 627 00:23:26,773 --> 00:23:28,140 Very smooth on the palate. 628 00:23:28,240 --> 00:23:29,709 Carries just the right amount of flavor 629 00:23:29,776 --> 00:23:31,444 -of saffron. -PADMA: I love 630 00:23:31,544 --> 00:23:32,945 the tartness on the tofu. 631 00:23:33,079 --> 00:23:35,281 I'm gonna call it a cream, because it was so whipped, 632 00:23:35,381 --> 00:23:37,950 so luscious. And I'm gonna steal that tofu yogurt 633 00:23:38,084 --> 00:23:40,853 the next time someone comes over to my house and doesn't 634 00:23:40,953 --> 00:23:42,054 eat dairy. 635 00:23:42,154 --> 00:23:43,790 I have nothing bad to say about this dish. 636 00:23:43,923 --> 00:23:46,225 -I really can't find anything. -Oh, my God. Really? (laughing) 637 00:23:46,292 --> 00:23:47,694 Thank you, Beverly. 638 00:23:47,794 --> 00:23:49,261 -Oh, my God. -PADMA: It is 639 00:23:49,361 --> 00:23:50,897 -a very sustainable dish. -Yeah. 640 00:23:50,963 --> 00:23:53,933 She understood the commandment really well. 641 00:23:54,000 --> 00:23:55,502 All right, Chris. 642 00:23:55,602 --> 00:23:57,336 Time's up. You're the last. 643 00:23:57,436 --> 00:23:59,171 (applause) 644 00:24:00,239 --> 00:24:01,474 -Hello. -Good to see you. 645 00:24:01,574 --> 00:24:02,609 Whoa. 646 00:24:02,675 --> 00:24:04,410 What did you make for us, Chris? 647 00:24:04,511 --> 00:24:05,945 I got really excited when I saw 648 00:24:06,012 --> 00:24:07,547 the fall and winter squash varietals at the farm. 649 00:24:07,647 --> 00:24:09,616 So I did a roasted squash, used it two ways. 650 00:24:09,682 --> 00:24:11,851 I juiced half of it, roasted half of it. 651 00:24:11,951 --> 00:24:15,121 I made a vinaigrette out of the, um, 652 00:24:15,187 --> 00:24:16,355 squash itself. 653 00:24:16,455 --> 00:24:18,658 Then I made a fresh ricotta, 654 00:24:18,758 --> 00:24:20,059 folded a little bit of lemon zest into that. 655 00:24:20,159 --> 00:24:22,361 Then I pureed blackberries into that. 656 00:24:22,495 --> 00:24:24,997 (overlapping): And then there is... I used that in kind of, like, a chili crunch 657 00:24:25,131 --> 00:24:27,299 with coriander and a little bit of cumin. 658 00:24:27,366 --> 00:24:29,669 (distorted): And toasted garlic with olive oil. 659 00:24:29,802 --> 00:24:32,304 -Yeah. That's it. -(laughing) -Yeah. Sorry. That was a very... 660 00:24:32,404 --> 00:24:34,040 verbose explanation. 661 00:24:34,173 --> 00:24:36,943 There's a lot of delicious components on this plate. 662 00:24:37,009 --> 00:24:38,645 -Mm-hmm. -I mean, a lot. 663 00:24:38,745 --> 00:24:41,480 I think you could have left a few of those ingredients out. 664 00:24:41,581 --> 00:24:44,283 Wylie's right. Like, a little more focus. Like, dial it back 665 00:24:44,383 --> 00:24:46,085 a little bit. Save a little something for tomorrow. 666 00:24:46,185 --> 00:24:49,221 My biggest problem is the roasting 667 00:24:49,321 --> 00:24:51,357 and the lack of seasoning on the squash. 668 00:24:51,457 --> 00:24:53,192 -Okay. -Thanks, Chris. 669 00:24:53,325 --> 00:24:54,493 CHRIS: I know that I didn't 670 00:24:54,561 --> 00:24:55,461 put up the best dish. 671 00:24:55,562 --> 00:24:56,462 So, for all I know, 672 00:24:56,529 --> 00:24:57,697 I'm gonna have to battle it out. 673 00:24:57,830 --> 00:24:59,431 PADMA: It's drowning in condiments. 674 00:24:59,532 --> 00:25:01,734 He's like the Jackson Pollock of this kitchen. 675 00:25:01,868 --> 00:25:03,536 (Wylie laughs) 676 00:25:03,636 --> 00:25:05,304 * * 677 00:25:08,975 --> 00:25:11,443 Chefs, gather around. The scores are in. 678 00:25:16,115 --> 00:25:17,449 Today's commandment 679 00:25:17,550 --> 00:25:20,587 was about mastering the art of sustainability. 680 00:25:21,520 --> 00:25:22,922 The two chefs with the lowest scores 681 00:25:23,055 --> 00:25:25,658 will battle it out in a head-to-head cook-off, 682 00:25:25,758 --> 00:25:29,762 where the loser will be forced to go home. 683 00:25:29,896 --> 00:25:31,097 Let's see how you did. 684 00:25:31,197 --> 00:25:32,565 I feel like I just want to close my eyes 685 00:25:32,665 --> 00:25:35,501 -and open 'em when it's over. -(chuckling) 686 00:25:36,769 --> 00:25:39,739 MALYNA: The sound of the board is incredibly traumatizing, 687 00:25:39,872 --> 00:25:41,574 like, more than a ticket printer, 688 00:25:41,708 --> 00:25:43,409 more than the elevator ding. 689 00:25:43,509 --> 00:25:46,713 Like, I just feel like my heart is racing 690 00:25:46,813 --> 00:25:48,715 whenever I hear that sound. 691 00:25:54,286 --> 00:25:55,588 Yes, Beverly. 692 00:25:56,488 --> 00:25:59,425 -You were one point away... -(Michael laughing) 693 00:25:59,525 --> 00:26:01,794 -Oh, my God! -...from perfection! 694 00:26:01,928 --> 00:26:03,462 Oh, my God. 695 00:26:04,263 --> 00:26:08,334 PADMA: 59 out of a possible 60 points. 696 00:26:08,434 --> 00:26:10,236 How are you feeling? 697 00:26:10,336 --> 00:26:12,171 A little out-of-body. 698 00:26:12,271 --> 00:26:13,840 -(laughter) -Out-of-body? 699 00:26:13,940 --> 00:26:15,942 -Yes. (laughs) -That's a good answer. 700 00:26:16,042 --> 00:26:17,176 BEVERLY: Are you kidding me? 701 00:26:17,276 --> 00:26:18,444 Is this a dream? 702 00:26:18,544 --> 00:26:19,679 Love is pouring into me, 703 00:26:19,779 --> 00:26:20,647 and all I want to do is just, like, 704 00:26:20,780 --> 00:26:21,748 pour out more love. 705 00:26:21,848 --> 00:26:22,949 And it's so beautiful, 706 00:26:23,082 --> 00:26:24,784 because I think it's empowering me 707 00:26:24,917 --> 00:26:25,952 to be even bigger. 708 00:26:26,085 --> 00:26:28,287 And Katie right behind her. 709 00:26:28,387 --> 00:26:29,956 I'm now out of my body! 710 00:26:30,056 --> 00:26:31,290 (laughter) 711 00:26:31,423 --> 00:26:33,159 Two from perfect, 712 00:26:33,259 --> 00:26:35,227 which is, like, wow. 713 00:26:35,327 --> 00:26:38,731 I-I-- Yeah, I mean, I-I feel incredible. 714 00:26:38,831 --> 00:26:39,899 PADMA: I'm very proud 715 00:26:39,999 --> 00:26:41,033 of both of you. 716 00:26:41,133 --> 00:26:42,802 -CARA: Yeah. -(applause) 717 00:26:42,935 --> 00:26:45,004 You crushed it. 718 00:26:45,104 --> 00:26:46,505 The women crushed it. 719 00:26:46,639 --> 00:26:48,107 (laughing) 720 00:26:48,174 --> 00:26:49,508 PADMA: All right, chefs. 721 00:26:49,608 --> 00:26:50,910 If you see your name 722 00:26:51,010 --> 00:26:53,680 on this board, that means you're safe. 723 00:26:53,780 --> 00:26:55,948 I knew that I wasn't going to win 724 00:26:56,015 --> 00:26:57,817 with the sandy scallop, but at least 725 00:26:57,917 --> 00:26:59,085 I didn't lose. 726 00:26:59,919 --> 00:27:01,153 PADMA: Michael, 727 00:27:01,287 --> 00:27:03,322 Keith, and Chris, 728 00:27:03,455 --> 00:27:05,291 you three are on the bottom. 729 00:27:06,625 --> 00:27:07,927 How are you feeling, Chris? 730 00:27:08,027 --> 00:27:10,296 Not extremely happy to be on the bottom, 731 00:27:10,362 --> 00:27:12,498 but I feel like it feels better to... 732 00:27:12,598 --> 00:27:14,767 be on the bottom knowing where I went wrong. 733 00:27:14,867 --> 00:27:16,468 Michael. 734 00:27:16,535 --> 00:27:17,704 I know what I did wrong. 735 00:27:17,804 --> 00:27:19,438 No excuses. I'm gonna fight back. 736 00:27:19,538 --> 00:27:21,507 -Keith? -Pressure. 737 00:27:21,607 --> 00:27:23,309 How do you perform under pressure? 738 00:27:23,409 --> 00:27:25,444 I've been performing under pressure my whole life. 739 00:27:25,544 --> 00:27:26,645 And I've made it this far. 740 00:27:26,713 --> 00:27:28,114 So I would say 741 00:27:28,214 --> 00:27:30,316 that I perform pretty damn good under pressure. 742 00:27:30,416 --> 00:27:32,018 Well, one of you will be safe 743 00:27:32,151 --> 00:27:36,155 and two of you will be doing a head-to-head cook-off... 744 00:27:36,956 --> 00:27:39,926 ...where the loser leaves this kitchen for good. 745 00:27:41,493 --> 00:27:43,362 Are you guys ready to see the scores? 746 00:27:43,462 --> 00:27:45,197 Yeah. Bring it on. 747 00:27:45,297 --> 00:27:47,433 * * 748 00:27:57,176 --> 00:27:58,978 * 749 00:28:04,884 --> 00:28:06,218 PADMA: Chris, you look really relieved. 750 00:28:06,318 --> 00:28:07,486 CHRIS: Yeah. 751 00:28:07,586 --> 00:28:08,387 Very. 752 00:28:08,520 --> 00:28:09,956 I have never been so happy 753 00:28:10,056 --> 00:28:12,524 to see my name falling into ninth place. 754 00:28:12,591 --> 00:28:14,560 I don't want to leave on a dish where I didn't feel excellent. 755 00:28:14,660 --> 00:28:16,128 You know what I mean? I want to feel like 756 00:28:16,228 --> 00:28:18,397 I gave it my all and I would make that again. 757 00:28:18,530 --> 00:28:20,900 PADMA: Keith and Michael, 758 00:28:21,000 --> 00:28:23,302 you're gonna have to cook for your life. 759 00:28:23,402 --> 00:28:26,238 I've been fighting my way up from the bottom. 760 00:28:26,338 --> 00:28:27,506 I started as a dishwasher. 761 00:28:27,573 --> 00:28:30,076 I got a Michelin star two years ago. 762 00:28:30,176 --> 00:28:31,577 And I'm gonna fight back. 763 00:28:31,677 --> 00:28:33,780 I love and respect Keith, but I don't want to go home. 764 00:28:33,880 --> 00:28:35,014 So I'm gonna cook 765 00:28:35,114 --> 00:28:36,248 my ass off. 766 00:28:36,348 --> 00:28:37,349 PADMA: Keith, you said 767 00:28:37,416 --> 00:28:39,085 you cook well under pressure. 768 00:28:39,185 --> 00:28:41,287 -(laughter) -Funny how things come back and bite you 769 00:28:41,387 --> 00:28:42,755 in the butt. 770 00:28:42,855 --> 00:28:43,756 Oh, yeah. 771 00:28:43,890 --> 00:28:45,224 KEITH: Chef Michael is 772 00:28:45,291 --> 00:28:47,259 a green star and one-star Michelin chef. 773 00:28:47,393 --> 00:28:50,830 Right? Like, he knows what he's doing in the kitchen. 774 00:28:50,930 --> 00:28:52,899 But I know I can cook as well. 775 00:28:52,965 --> 00:28:55,667 Michael and Keith, please step forward. 776 00:28:59,338 --> 00:29:03,242 Since this commandment is all about sustainability, 777 00:29:03,309 --> 00:29:05,044 in this final cook-off, 778 00:29:05,111 --> 00:29:06,779 you'll have to use 779 00:29:06,879 --> 00:29:10,416 some of the most commonly wasted foods in America. 780 00:29:10,482 --> 00:29:12,751 Foods like onion skins, 781 00:29:12,852 --> 00:29:13,820 carrot peelings, 782 00:29:13,953 --> 00:29:14,921 celery tops, 783 00:29:15,021 --> 00:29:16,155 and stale bread. 784 00:29:16,255 --> 00:29:17,890 Each of you will have 785 00:29:17,957 --> 00:29:19,992 to create something beautiful 786 00:29:20,092 --> 00:29:21,527 out of these scraps, 787 00:29:21,627 --> 00:29:24,864 and whoever loses is going home. 788 00:29:25,697 --> 00:29:27,299 You'll have one hour. 789 00:29:27,399 --> 00:29:28,935 Your time 790 00:29:29,035 --> 00:29:30,136 starts now. 791 00:29:30,236 --> 00:29:31,637 -Good luck to both of you. -Whoo! 792 00:29:31,737 --> 00:29:32,738 Come on, guys! 793 00:29:32,805 --> 00:29:33,840 -Let's go! -You got it! 794 00:29:33,940 --> 00:29:35,174 BEVERLY: You got it! 795 00:29:38,310 --> 00:29:40,246 KEITH: I don't know what I'm making. 796 00:29:40,346 --> 00:29:42,849 I'm just letting the scraps speak to me. 797 00:29:44,516 --> 00:29:46,085 -KATIE: All right. -I'm nervous. 798 00:29:46,185 --> 00:29:47,619 Yeah. So am I. 799 00:29:47,719 --> 00:29:49,221 It's a high-anxiety environment. 800 00:29:49,321 --> 00:29:50,589 MALYNA: Yes. 801 00:29:50,689 --> 00:29:51,657 I think it's a fun challenge because, 802 00:29:51,757 --> 00:29:53,325 using the scraps, it-it's 803 00:29:53,425 --> 00:29:54,994 -the other side of your brain. -Yeah. 100%. 804 00:29:55,127 --> 00:29:57,129 Just really unlocks your creativity. 805 00:29:58,164 --> 00:30:00,766 PADMA: I would imagine that Michael is 806 00:30:00,867 --> 00:30:02,568 a bit gun-shy 807 00:30:02,668 --> 00:30:05,838 because of how raw that quail was. 808 00:30:05,972 --> 00:30:07,673 -Yeah. -PADMA: So I-I would guess 809 00:30:07,773 --> 00:30:09,208 he's just doing 810 00:30:09,341 --> 00:30:10,509 a vegetarian dish. 811 00:30:10,609 --> 00:30:11,944 Keith knows his way around 812 00:30:12,044 --> 00:30:13,946 using what's available. 813 00:30:14,013 --> 00:30:15,347 So... 814 00:30:15,447 --> 00:30:17,483 I expect he might reach for some of the proteins. 815 00:30:17,583 --> 00:30:20,752 -There are some fish heads, fish collar. -WYLIE: Oh, yeah. 816 00:30:20,853 --> 00:30:23,189 -I would do the fish collar. -Nice. Fish collar, sure. 817 00:30:24,790 --> 00:30:26,192 CHRIS: Let's go, boys. 818 00:30:26,325 --> 00:30:27,693 Let's go. 819 00:30:30,262 --> 00:30:32,164 KEITH: I just have to fight for my life. 820 00:30:32,231 --> 00:30:34,800 I know that if I just start cooking, 821 00:30:34,901 --> 00:30:36,335 just get in the flow... 822 00:30:37,136 --> 00:30:38,204 ...like a musician, 823 00:30:38,304 --> 00:30:39,972 you start playing music. 824 00:30:40,039 --> 00:30:41,040 Strange as it 825 00:30:41,140 --> 00:30:42,074 may sound, 826 00:30:42,174 --> 00:30:43,976 the dish begins to develop. 827 00:30:44,076 --> 00:30:45,945 Keith, what are you doing? 828 00:30:46,045 --> 00:30:48,847 KEITH: I am gonna do a... 829 00:30:48,915 --> 00:30:51,583 saffron and fish collar 830 00:30:51,717 --> 00:30:53,352 with some form of sambal. 831 00:30:53,419 --> 00:30:55,121 That sounds delicious. 832 00:30:55,221 --> 00:30:58,557 KEITH: It wasn't that I decided to become a chef. 833 00:30:58,657 --> 00:31:00,893 I came home from prison and got a job in a kitchen. 834 00:31:01,027 --> 00:31:02,828 I decided to change my life around. 835 00:31:02,895 --> 00:31:04,396 That was the decision I made. 836 00:31:04,530 --> 00:31:07,199 And the kitchen opened up that opportunity for me. 837 00:31:07,299 --> 00:31:10,736 And it led to me becoming a chef and a restaurateur. 838 00:31:11,938 --> 00:31:15,541 I got my first job in a kitchen in 2016, 839 00:31:15,607 --> 00:31:18,277 and I opened my own restaurant in 2018. 840 00:31:18,377 --> 00:31:21,113 And what I was able to do 841 00:31:21,213 --> 00:31:22,748 got recognized really fast. 842 00:31:22,881 --> 00:31:24,383 People loved it. 843 00:31:24,483 --> 00:31:25,918 It became a national sensation. 844 00:31:26,052 --> 00:31:28,520 It tells you that, where I come from, 845 00:31:28,620 --> 00:31:29,788 there's talent 846 00:31:29,888 --> 00:31:31,924 if given the opportunity to showcase it. 847 00:31:32,024 --> 00:31:35,861 That's why I hire formerly incarcerated. I love 848 00:31:35,962 --> 00:31:37,396 providing opportunity. 849 00:31:37,496 --> 00:31:38,965 It's my sole purpose. 850 00:31:39,098 --> 00:31:40,866 "Dear Chef, congratulations. 851 00:31:40,967 --> 00:31:42,701 "We ask that you join us 852 00:31:42,768 --> 00:31:44,536 "at America's Culinary Cup 853 00:31:44,636 --> 00:31:46,738 for a chance to win..." 854 00:31:46,838 --> 00:31:48,140 (all imitate drumroll) 855 00:31:48,274 --> 00:31:50,176 "...$1 million." 856 00:31:50,276 --> 00:31:51,777 (cheering) 857 00:31:51,910 --> 00:31:54,846 Yes, I'm here to win a million dollars, 858 00:31:54,947 --> 00:31:58,217 but I'm also here for my little community of Watts. 859 00:31:58,284 --> 00:32:01,253 Knowing my story and what my life was like, 860 00:32:01,320 --> 00:32:02,554 and to see me 861 00:32:02,654 --> 00:32:04,991 on TV competing for a million dollars, 862 00:32:05,091 --> 00:32:06,458 that next generation, like, 863 00:32:06,558 --> 00:32:08,194 they can believe they can do it. 864 00:32:08,294 --> 00:32:10,963 This cook, against Chef Michael, 865 00:32:11,097 --> 00:32:13,132 I have to just remember 866 00:32:13,232 --> 00:32:14,633 to stay true to who I am. 867 00:32:14,733 --> 00:32:16,168 Mike, how you looking? 868 00:32:16,302 --> 00:32:18,370 I'm looking great, chef. Thank you so much! 869 00:32:18,470 --> 00:32:20,072 -Michael, what do you have going on there? -I have 870 00:32:20,172 --> 00:32:21,473 a vegetable stock with all the trim 871 00:32:21,607 --> 00:32:23,142 where I'm gonna blanch all my vegetables in. 872 00:32:23,242 --> 00:32:25,311 And I'm gonna make a little puree of, uh, carrot, 873 00:32:25,444 --> 00:32:26,945 beets, some, uh, crema. 874 00:32:27,013 --> 00:32:28,147 CHRIS: That's clever. 875 00:32:28,247 --> 00:32:29,481 I'm not using any protein. 876 00:32:29,615 --> 00:32:31,250 That's what I should've done earlier today. 877 00:32:31,317 --> 00:32:32,584 It's time to redeem myself. 878 00:32:33,852 --> 00:32:35,121 Growing up in a cult, 879 00:32:35,187 --> 00:32:37,089 it's almost like you're living two lives. 880 00:32:37,156 --> 00:32:40,226 There were services seven days a week, 365 days a year. 881 00:32:40,326 --> 00:32:42,094 And then you had public school. 882 00:32:42,161 --> 00:32:44,596 As I got older, I left the church. 883 00:32:44,663 --> 00:32:45,964 (birds singing) 884 00:32:46,032 --> 00:32:47,499 It was very hard 885 00:32:47,599 --> 00:32:51,137 because my family's still very much involved in it. 886 00:32:51,237 --> 00:32:54,606 That caused some rifts in the family, and, 887 00:32:54,706 --> 00:32:56,008 um... 888 00:32:57,509 --> 00:32:58,710 (exhales) 889 00:32:58,844 --> 00:33:00,812 (inhales deeply) 890 00:33:00,912 --> 00:33:04,016 (exhaling) 891 00:33:04,816 --> 00:33:06,018 (birds singing) 892 00:33:06,118 --> 00:33:07,719 During that transition, 893 00:33:07,819 --> 00:33:09,555 food was always the constant. 894 00:33:09,655 --> 00:33:11,990 The kitchen was always there for me. 895 00:33:12,058 --> 00:33:13,925 And I had a chef very early on 896 00:33:14,026 --> 00:33:16,395 and he would say, "Michael, 897 00:33:16,528 --> 00:33:17,863 "look, in these four walls, 898 00:33:17,963 --> 00:33:19,965 nobody can touch you. So just cook." 899 00:33:20,032 --> 00:33:22,801 And I could never get that out of my mind. 900 00:33:22,901 --> 00:33:24,903 So when I step in the kitchen, 901 00:33:25,003 --> 00:33:26,205 it's my safe space. 902 00:33:28,107 --> 00:33:30,109 Anything short of a win here, 903 00:33:30,209 --> 00:33:32,078 it's just a nonnegotiable for me. 904 00:33:32,211 --> 00:33:34,180 I learned this one from my friend Matt. 905 00:33:34,280 --> 00:33:36,448 (laughter) 906 00:33:37,716 --> 00:33:38,950 MATT (chuckles): Yes. 907 00:33:39,051 --> 00:33:40,286 CHRIS: Double-fisting. 908 00:33:40,386 --> 00:33:41,520 It's a good technique, no? 909 00:33:41,620 --> 00:33:42,788 -(laughter) -MICHAEL D.: Yeah. 910 00:33:42,888 --> 00:33:44,990 I take old plums and peaches 911 00:33:45,057 --> 00:33:47,593 and I get 'em blistered and really nice and charred 912 00:33:47,726 --> 00:33:49,461 and I throw those into the blender 913 00:33:49,561 --> 00:33:51,163 with the natural oils from the lemon peel 914 00:33:51,230 --> 00:33:53,332 and the orange peel and I season it, and it's, like, 915 00:33:53,432 --> 00:33:54,400 this beautiful dressing 916 00:33:54,500 --> 00:33:56,502 for, like, a summer salad. 917 00:33:56,568 --> 00:33:58,104 Whew, almost (bleep) that up. 918 00:33:59,071 --> 00:34:00,339 BEVERLY: Gosh, I feel like I'm watching 919 00:34:00,439 --> 00:34:02,108 my kid at the cross-country meet. 920 00:34:02,208 --> 00:34:03,875 -I'm like, "Keep going!" -I know. 921 00:34:03,942 --> 00:34:06,011 -(Beverly laughs) -CHRIS: Yeah, they're both moving quick. 922 00:34:06,112 --> 00:34:07,613 -30 minutes, Mike. -30, chef. 923 00:34:07,746 --> 00:34:09,380 EMILY: Oh, what do you think 924 00:34:09,481 --> 00:34:10,516 is happening over here? 925 00:34:10,581 --> 00:34:11,882 He said he's making a sambal. 926 00:34:11,983 --> 00:34:13,385 -Sambal? -Yeah. -KATIE: Yeah. 927 00:34:13,452 --> 00:34:16,822 KEITH: Sambal is a spicy condiment, 928 00:34:16,922 --> 00:34:17,856 and it's 929 00:34:17,956 --> 00:34:19,824 a great place to hide 930 00:34:19,925 --> 00:34:21,627 another sustainable ingredient. 931 00:34:21,760 --> 00:34:24,795 So I take the pulp from kale 932 00:34:24,896 --> 00:34:26,764 and the pulp from carrots 933 00:34:26,864 --> 00:34:27,733 and just... 934 00:34:27,799 --> 00:34:29,768 fold it into the sambal, 935 00:34:29,868 --> 00:34:32,036 and they gave it 936 00:34:32,103 --> 00:34:33,139 a beautiful texture. 937 00:34:33,272 --> 00:34:34,706 I love a good sambal. 938 00:34:34,773 --> 00:34:36,975 Michael, what are you gonna do with the Swiss chard? 939 00:34:37,109 --> 00:34:38,610 Chef, I'm gonna make a salsa. 940 00:34:38,710 --> 00:34:40,446 'Cause Mexicans make salsa. 941 00:34:40,545 --> 00:34:43,114 (laughter) 942 00:34:43,215 --> 00:34:44,116 Yes, they do. 943 00:34:44,216 --> 00:34:45,451 EMILY: 15 minutes out. 944 00:34:45,551 --> 00:34:46,784 When are you gonna cook your fish? 945 00:34:46,885 --> 00:34:49,355 -In ten. -Ten? 946 00:34:50,589 --> 00:34:52,023 Is that too late? 947 00:34:52,123 --> 00:34:53,425 Make it happen. 948 00:34:53,525 --> 00:34:55,927 KEITH: Katie, I just felt her energy. 949 00:34:56,027 --> 00:34:57,629 And so, in my mind, I'm like, 950 00:34:57,729 --> 00:35:01,167 if the chef that got 58 points concerned about me 951 00:35:01,300 --> 00:35:03,302 putting the collar on, well, 952 00:35:03,435 --> 00:35:05,337 maybe I'll put it on now. 953 00:35:06,472 --> 00:35:08,006 EMILY: Katie, you okay? (chuckles) 954 00:35:08,106 --> 00:35:09,808 -Is this stressing you out? -It is. 955 00:35:09,941 --> 00:35:11,477 -Yeah. -Yes. Immensely. 956 00:35:13,712 --> 00:35:14,880 One minute left. 957 00:35:15,981 --> 00:35:17,015 Hope my fish collar's done. 958 00:35:17,115 --> 00:35:19,551 Oh, Michael's already plating. 959 00:35:21,687 --> 00:35:24,423 KEITH: I am going to put up something 960 00:35:24,490 --> 00:35:26,692 that I can totally stand behind. 961 00:35:26,825 --> 00:35:27,993 Let's go. 30 seconds. 962 00:35:28,126 --> 00:35:29,861 KEITH: 30 seconds, heard. 963 00:35:29,961 --> 00:35:31,297 If there was something else 964 00:35:31,363 --> 00:35:32,831 that was supposed to be on this plate, 965 00:35:32,964 --> 00:35:36,302 it would've came when I was playing the music. 966 00:35:36,368 --> 00:35:38,437 CHEFS: Five, four, 967 00:35:38,537 --> 00:35:40,839 three, two, one. 968 00:35:40,972 --> 00:35:43,375 -Whoo! -Good job, guys. 969 00:35:43,475 --> 00:35:44,543 MICHAEL D.: That was fun. 970 00:35:44,643 --> 00:35:45,777 Hey, Keith. 971 00:35:52,784 --> 00:35:55,287 MATT: One of these guys are gonna go home, 972 00:35:55,354 --> 00:35:56,622 and you're not gonna see him. 973 00:35:56,688 --> 00:35:58,590 CHRIS: It's scary. 974 00:36:00,025 --> 00:36:01,393 MICHAEL D.: I'm feeling really confident. 975 00:36:01,493 --> 00:36:02,828 Everything's done beautifully, 976 00:36:02,928 --> 00:36:04,896 and my dish speaks to 977 00:36:05,030 --> 00:36:06,232 the sustainability challenge. 978 00:36:06,332 --> 00:36:08,600 This is roasted beets and carrots 979 00:36:08,700 --> 00:36:11,670 with a stone fruit vinaigrette over a crema made 980 00:36:11,770 --> 00:36:13,639 from the byproduct of beets and carrots as well. 981 00:36:13,739 --> 00:36:15,241 And salsa verde. 982 00:36:16,575 --> 00:36:18,310 WYLIE: That puree was 983 00:36:18,377 --> 00:36:19,311 really interesting. 984 00:36:19,411 --> 00:36:21,012 It was crunchy, creamy. 985 00:36:21,079 --> 00:36:22,748 I love the salsa verde. 986 00:36:22,848 --> 00:36:24,416 I guess, for me, at the end of the day, 987 00:36:24,516 --> 00:36:28,086 it's supposed to start with the carrots and the beets. 988 00:36:28,220 --> 00:36:30,021 And the carrots and the beets 989 00:36:30,121 --> 00:36:31,557 are not really singing 990 00:36:31,657 --> 00:36:33,625 the way the rest of the things around them are. 991 00:36:33,725 --> 00:36:35,193 That being said, everything 992 00:36:35,294 --> 00:36:38,464 around the carrots and the beets is super tasty. 993 00:36:39,331 --> 00:36:40,732 -PADMA: Michael? -I like 994 00:36:40,866 --> 00:36:42,401 the cook that you put on the beets and the carrots, 995 00:36:42,534 --> 00:36:44,169 and I like the fact that you roasted 'em in that oven 996 00:36:44,236 --> 00:36:47,606 and got real deep caramelization to bring out their flavor. 997 00:36:47,739 --> 00:36:49,741 And I also like the fact that you spoke to this... 998 00:36:49,875 --> 00:36:51,943 sustainability commandment. 999 00:36:52,043 --> 00:36:53,845 You kept the dish vegetarian. 1000 00:36:53,945 --> 00:36:56,047 Really allowed the vegetables to speak. 1001 00:36:56,147 --> 00:36:58,317 -Nice dish. -Thank you. Thank you, chef. 1002 00:36:58,417 --> 00:37:00,586 Michael, I love that puree. 1003 00:37:00,686 --> 00:37:03,722 It was really luscious and creamy. 1004 00:37:03,822 --> 00:37:06,258 There's a little bit of bitterness in the salsa verde 1005 00:37:06,358 --> 00:37:08,394 from the carrot tops, which I love 1006 00:37:08,460 --> 00:37:11,229 because of these vegetables having so much natural sugar. 1007 00:37:11,330 --> 00:37:14,733 I just think the vinaigrette was lost a little bit. 1008 00:37:14,833 --> 00:37:16,502 It was kind of obscured. 1009 00:37:17,403 --> 00:37:18,637 Thank you. 1010 00:37:19,638 --> 00:37:21,139 Keith, tell us about your dish. 1011 00:37:21,239 --> 00:37:23,609 So I put together grilled fish collar 1012 00:37:23,709 --> 00:37:25,877 with saffron fish cream 1013 00:37:25,977 --> 00:37:27,212 and a sambal. 1014 00:37:27,313 --> 00:37:29,815 I used peppers and fish sauce and vinegar 1015 00:37:29,915 --> 00:37:33,719 and the pulp from the kale and the pulp from the carrots 1016 00:37:33,785 --> 00:37:36,121 and infused it in the sauce as well. 1017 00:37:36,221 --> 00:37:37,523 When you say "pulp," 1018 00:37:37,623 --> 00:37:39,325 -what-what-what is that? -Yeah. -The pulp-- 1019 00:37:39,425 --> 00:37:40,692 -so, when you juice the carrots... -MICHAEL: Mm-hmm. 1020 00:37:40,792 --> 00:37:42,093 ...the pulp from the-the carrots, 1021 00:37:42,160 --> 00:37:43,295 -after you juice it... -Mm-hmm. 1022 00:37:43,395 --> 00:37:45,096 -...when you juice kale... -Mm-hmm. 1023 00:37:45,196 --> 00:37:47,499 -...the pulp from the kale, I made that. -Okay. 1024 00:37:47,599 --> 00:37:48,500 Very cool. 1025 00:37:48,634 --> 00:37:50,035 I'm a sucker for a fish collar. 1026 00:37:50,135 --> 00:37:51,470 And so there's a lot of things 1027 00:37:51,570 --> 00:37:53,004 that I appreciate about this dish. 1028 00:37:53,104 --> 00:37:54,406 I like the finesse that you put into the sauce. 1029 00:37:54,506 --> 00:37:56,107 I thought it was really quite nice. 1030 00:37:56,207 --> 00:37:57,476 Thank you. 1031 00:37:57,609 --> 00:38:00,211 I, too, love fish collar. 1032 00:38:00,312 --> 00:38:01,513 This was delicious. 1033 00:38:01,647 --> 00:38:03,148 Really well cooked. 1034 00:38:03,281 --> 00:38:04,282 PADMA: You had 1035 00:38:04,383 --> 00:38:07,553 a really powerful sambal. 1036 00:38:07,653 --> 00:38:10,522 I love that you used what was left 1037 00:38:10,622 --> 00:38:12,157 at the bottom of the juicer 1038 00:38:12,257 --> 00:38:14,826 -from kale and from carrots. -Yeah. 1039 00:38:14,926 --> 00:38:18,830 But when you call something a saffron sauce, 1040 00:38:18,930 --> 00:38:21,199 you create an expectation. 1041 00:38:21,333 --> 00:38:23,134 I respect your restraint. 1042 00:38:23,234 --> 00:38:24,770 It can be overpowering. 1043 00:38:24,836 --> 00:38:25,837 But I think, here, 1044 00:38:25,937 --> 00:38:27,339 I just would've liked 1045 00:38:27,473 --> 00:38:29,007 -to see... -More saffron. 1046 00:38:29,107 --> 00:38:31,443 -Right. Exactly. -Thank you. 1047 00:38:33,345 --> 00:38:34,713 KATIE: Matt, you're, like, locked in 1048 00:38:34,846 --> 00:38:36,181 -on the doors. -MATT: I just... 1049 00:38:36,281 --> 00:38:37,483 -(chuckles) -I don't know. 1050 00:38:37,583 --> 00:38:39,418 -It's been a long time. -Yeah. 1051 00:38:39,518 --> 00:38:40,819 MATT: Who do we think's gonna walk out? 1052 00:38:40,919 --> 00:38:42,721 Million-dollar question there. 1053 00:38:44,155 --> 00:38:45,256 Michael and Keith, 1054 00:38:45,357 --> 00:38:48,326 you're both inventive, creative, 1055 00:38:48,427 --> 00:38:50,562 top-notch chefs. 1056 00:38:50,662 --> 00:38:52,498 But, unfortunately, 1057 00:38:52,564 --> 00:38:56,835 one of you will stay in this competition 1058 00:38:56,935 --> 00:38:58,203 and one of you won't. 1059 00:38:58,336 --> 00:38:59,738 Okay. 1060 00:38:59,838 --> 00:39:02,808 Michael, which dish is better? 1061 00:39:04,876 --> 00:39:07,579 For me, today, it was Keith's dish. 1062 00:39:08,580 --> 00:39:10,816 PADMA: Wylie? 1063 00:39:10,916 --> 00:39:12,317 For me, today... 1064 00:39:17,389 --> 00:39:18,757 ...was Keith. 1065 00:39:18,857 --> 00:39:20,626 Thank you. 1066 00:39:20,726 --> 00:39:21,760 PADMA: Michael, 1067 00:39:21,893 --> 00:39:23,429 I'm so sorry, 1068 00:39:23,562 --> 00:39:25,130 but you've served your final dish. 1069 00:39:25,230 --> 00:39:27,132 It was unanimous. 1070 00:39:27,232 --> 00:39:28,600 (bleep) 1071 00:39:28,700 --> 00:39:31,537 I'm very disappointed that I'm going home 1072 00:39:31,637 --> 00:39:33,572 on sustainability. I was really proud of that dish. 1073 00:39:33,705 --> 00:39:36,074 I executed it really well, and the flavors were good. 1074 00:39:36,174 --> 00:39:37,909 PADMA: Thank you so much. 1075 00:39:38,009 --> 00:39:39,244 -Thank you guys. -Thank you, chef. 1076 00:39:39,344 --> 00:39:40,812 MICHAEL D.: I hope 1077 00:39:40,912 --> 00:39:44,282 that this experience can be of inspiration 1078 00:39:44,416 --> 00:39:46,518 to all the young Latino chefs 1079 00:39:46,585 --> 00:39:47,919 out there. 1080 00:39:48,854 --> 00:39:49,888 (shudders) 1081 00:39:49,955 --> 00:39:51,457 (exhales sharply) 1082 00:39:55,461 --> 00:39:58,296 I lost to a fish collar. 1083 00:39:59,097 --> 00:40:00,999 -Keith. -(scoffs) 1084 00:40:01,099 --> 00:40:03,702 -(chuckles) -You gave us a beautiful, complete dish 1085 00:40:03,802 --> 00:40:05,937 that could go on any menu 1086 00:40:06,037 --> 00:40:09,875 that didn't feel like a dish made of meager leftovers. 1087 00:40:09,975 --> 00:40:11,777 -Thank you. -Thank you, chef. 1088 00:40:11,910 --> 00:40:13,479 -Congratulations. -Thank you. Thank you, thank you. 1089 00:40:13,579 --> 00:40:15,113 -Good stuff. -Thank you. 1090 00:40:16,114 --> 00:40:17,516 (exhales) 1091 00:40:21,453 --> 00:40:22,621 (laughter) 1092 00:40:22,721 --> 00:40:24,823 (cheers and applause) 1093 00:40:28,960 --> 00:40:31,062 -You did it! -(laughter) 1094 00:40:31,129 --> 00:40:32,498 Oh, be careful, be careful, 1095 00:40:32,631 --> 00:40:34,232 -be careful! -(bleep) 1096 00:40:37,435 --> 00:40:38,804 Whoo. 1097 00:40:38,904 --> 00:40:40,138 -Sounded like a really tough-- -Yeah, I can take a hug. 1098 00:40:40,238 --> 00:40:41,973 -(laughter) -I can take a hug. 1099 00:40:42,107 --> 00:40:43,241 Man. 1100 00:40:44,476 --> 00:40:46,077 Pressure. Talking 'bout pressure. 1101 00:40:46,177 --> 00:40:49,247 I haven't felt that much pressure in a long time. 1102 00:40:49,314 --> 00:40:51,483 And it's not to say 1103 00:40:51,583 --> 00:40:54,486 that I succeed under pressure all the time, 1104 00:40:54,620 --> 00:40:56,287 but I succeed enough to... 1105 00:40:56,387 --> 00:40:57,856 I'm-I'm here today. 1106 00:40:57,989 --> 00:40:59,991 You know, in life and in this moment, 1107 00:41:00,125 --> 00:41:01,159 I'm here. 1108 00:41:01,292 --> 00:41:02,494 They enjoyed both dishes. 1109 00:41:02,594 --> 00:41:04,129 And for Matt's, 1110 00:41:04,229 --> 00:41:06,431 -he had a lot of delicious things going on... -Mike. 1111 00:41:06,498 --> 00:41:07,866 -Mike. -I mean Mike. Sorry. 1112 00:41:07,999 --> 00:41:09,034 -Don't throw me out of here yet. -Don't throw you? 1113 00:41:09,134 --> 00:41:10,969 (laughter) 1114 00:41:12,303 --> 00:41:14,806 Chefs, I hope you've gathered yourselves. 1115 00:41:14,873 --> 00:41:16,241 That was an intense one. 1116 00:41:17,408 --> 00:41:19,377 Ten of you remain now. 1117 00:41:20,178 --> 00:41:21,847 It's just gonna get harder from here. 1118 00:41:21,947 --> 00:41:24,282 Please get some rest. 1119 00:41:24,349 --> 00:41:26,351 The next one's gonna be tough. 1120 00:41:27,118 --> 00:41:28,486 See you. 1121 00:41:28,587 --> 00:41:29,988 CHRIS: In this competition, 1122 00:41:30,088 --> 00:41:31,389 you don't have a second chance here. 1123 00:41:31,523 --> 00:41:32,624 You don't have an opportunity 1124 00:41:32,691 --> 00:41:34,660 to rework a dish and say, "Oh, 1125 00:41:34,726 --> 00:41:35,894 I got your feedback." 1126 00:41:35,994 --> 00:41:37,028 But I did survive, 1127 00:41:37,162 --> 00:41:38,496 and I'm gonna be ready next time. 1128 00:41:39,430 --> 00:41:41,366 KATIE: Now there's ten of us, and... 1129 00:41:41,466 --> 00:41:42,668 this competition 1130 00:41:42,768 --> 00:41:44,469 is intense. 1131 00:41:44,570 --> 00:41:45,871 What is going to be 1132 00:41:45,971 --> 00:41:47,739 the next commandment? 1133 00:41:48,373 --> 00:41:49,775 We just have to wait and see. 1134 00:41:54,012 --> 00:41:56,181 PADMA: Next time on America's Culinary Cup... 1135 00:41:56,281 --> 00:41:57,482 Oh, my gosh. 1136 00:41:57,583 --> 00:41:58,750 Today you'll be tested 1137 00:41:58,850 --> 00:42:01,219 on the third Culinary Commandment. 1138 00:42:01,887 --> 00:42:05,090 The art of the (bleeping) sauce. 1139 00:42:05,190 --> 00:42:06,424 -BEVERLY: Wait, she gets to say that? -What? 1140 00:42:06,558 --> 00:42:07,593 That's right. I said it. 1141 00:42:07,726 --> 00:42:09,728 I'm worried about that chicken. 1142 00:42:09,828 --> 00:42:11,062 I'm worried about that chicken. 1143 00:42:11,162 --> 00:42:12,497 -Damn. -Damn. 1144 00:42:12,564 --> 00:42:13,732 (bleep) 1145 00:42:13,832 --> 00:42:14,933 KATIE: There's gonna be a lot 1146 00:42:15,033 --> 00:42:15,734 of bleeping in this episode. 1147 00:42:15,834 --> 00:42:18,069 Good (bleep) job. 1148 00:42:18,169 --> 00:42:20,105 PADMA: Delicious. 1149 00:42:23,141 --> 00:42:25,844 Captioning sponsored by CBS 1150 00:42:25,944 --> 00:42:29,347 Captioned by Media Access Group at WGBH access.wgbh.org