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NARRATOR: Previously on "Worst Cooks in America"...
I don't even know how to put the thing on!
CASEY: Oh, my God, I'm freaking out!
This looks like a cow pattie.
Yeah.
I don't get paid enough to eat this.
No.
I'm just doing what Bobby Flay do.
You didn't make the other pizza.
I think I might see some potential. Good job.
FLAY: I'm sorry, Muneerah.
I'm gonna have to ask you for your apron back.
Casey, that means you're leaving me tonight.
NARRATOR: This year, 14 of the worst cooks in America
have been drafted into culinary boot camp.
Come on, Red Te-e-e-e-e-e-am!
Let's do it!
NARRATOR: It's cook or be cooked...
My spaghetti just turned brown!
...as they face their food fears.
Aaah!
NARRATOR: And if they can't handle the heat,
their dreams of learning to cook will go up in smoke.
Can Anne Burrell...
Do not ever taste off your fingers in this kitchen again!
NARRATOR: ...and Bobby Flay...
Would the blue team stop burning everything in the kitchen?
...teach these kitchen klutzes
while pushing them to their limits?
You better be glad they're holding me back!
NARRATOR: No pain...
Ow! Mother...!
...no gain.
We are officially cooking.
What do I do?
The two that fight to the end
will cook a restaurant-quality meal
for three of the nation's top culinary experts...
No more plates?
...for a chance to win $25,000.
It's Anne versus Bobby as they take on...
the worst cooks in America.
-- Captions by VITAC --
Closed Captions provided by Scripps Networks, LLC.
DANNY: I think something crazy's gonna happen today.
WOMAN: You think?
I think so.
We just woke up.
What could they possibly do?
CARIE: I'm sitting here drinking my coffee,
and the next thing I know, the doorbell rings,
and I turn around and look and it's a milkman.
This is for you. Special delivery.
What?
I'm like, "Milkman? There ain't no milkman anymore."
Have a good day, ma'am.
You too, sir.
Hey, guys! We got this note.
"Good morning, recruits!
"Drink your milk and get your strength,
because today is gonna be an udderly hands-on experience."
Holy cow!
MIKE: There's milk on the table,
something in the letter about udders and a farm.
We're touching cows. Got to be touching cows.
Yeah, right.
Chocolate Barbie and cows are not friends.
Do these hands look like they get dirty?
JOE: All right, guys.
Let's go get our hands on some udders.
[ Rooster crows ]
Our outfits today... they're farm functional.
I'm feeling very Laura Ingalls
in "Little House on the Prairie," honey.
CAROL: We walk up and we see Anne and Bobby.
Behind them are cows that are just chewing.
[ Moos ]
I see chickens.
I am from New York City.
Our wildlife is different.
We've got rats, roaches, and people.
Good morning, recruits.
Good morning.
This week is all about cooking from scratch.
Most of you guys have been living on takeout
and frozen meals for far too long.
[ Sighs ]
So, you guys are probably wondering
why we're out here on the farm.
Yeah.
[ Chuckles ]
Well, today is all about cheese.
Some of you guys look a little surprised.
You guys know where cheese comes from?
That it actually comes from milk from a cow?
The cows make the cheese.
[ Laughs ]
The cows make the cheese, y'all.
I'm sure most of you guys have memories
of eating grilled cheese as kids.
Or, for Benji, last week.
And since none of you
can actually cook past a child's level,
this is probably a good one for you.
[ Laughter ]
Thank God it's a grilled cheese.
I mean, it's one of the very few things that I'll eat,
and I feel like it's what I can deliver
at least halfway decently at this point.
In this Skill Drill,
we're gonna show you how to step it up
and make a sophisticated grilled cheese sandwich.
Awesome!
So, let's moo-ve on to our demo.
Oh, my God.
[ Moos ]
For the first part of our demo today,
we are going to hand-pull our own mozzarella.
MIKE: Mozzarella's hand pulled?
I thought cheese was made in, like, individual servings.
By a machine.
So, we're gonna start off with some really hot water.
We're gonna season this really well with salt.
So, we have these guys right here --
fresh mozzarella curds. All right?
So, we take a bunch of these guys
and we're gonna take our hot water
and we're going to give our mozzarella a bath.
And it actually starts to melt the curds a little bit.
See that?
It's like Play-Doh. Cheese Play-Doh.
AMBER: Oh, no. With these nails,
I think I'm gonna end up with Swiss cheese.
[ Laughs ]
Once it starts to get really nice
and melty and kind of stretchy,
we put it in the ice bath,
and so what it does is really set
the beautiful texture of it.
FLAY: All right.
I'm gonna show you how to make a grilled cheese
with ciabatta bread, grilled eggplant, piquillo peppers,
and, of course, our fresh mozzarella.
And I am going to make a grilled cheese with fontina,
fresh mozzarella, bacon, honeycrisp apple
on pumpernickel bread.
So, the first thing I'm gonna do is grill my eggplant.
I'm gonna put a little oil, salt, and pepper on both sides.
As you can see, I started with the eggplant to be very thin,
and I'm also gonna cut my peppers into julienne.
Julienne. Julienne.
Romeo, julienne!
Where art thou, Julienne?
This is what a julienne pepper looks like, okay?
Just like that.
Just gonna put a splash of red wine vinegar there,
and then I'm gonna take some fresh basil --
You can start to actually taste the flavors coming together.
Okay?
I have cooked the bacon till it's crisp
but still pliable.
So, honeycrisp apples.
We're thinking about nice, thin slices,
kind of about the same thickness as our bacon.
There is an art to a sandwich.
You want to make sure
that every bite is exactly the same.
All right, now I can actually start to build the sandwich.
Some thin slices of cheese and then some eggplant
and then some of our peppers with basil.
A little more cheese on the other side, as well.
So, I'm laying one piece of fontina
on each piece of bread.
Even layers of bacon,
nice, even layer of apple throughout the whole sandwich.
The cheese is kind of like the glue
that holds all the goody-goody yum-yums in there.
[ Record scratches ]
That's technical terms.
[ Chuckles ]
Ooh, look at that. Hello, beautiful.
We're crispy on the outside,
we've got a lot going on on the inside.
All right, guys.
Oh.
CAROL: This is the most elaborate
grilled cheese sandwich I've ever had.
I mean, who knew?
It's amazing. [ Laughs ]
So, you guys will be replicating
these grilled cheese sandwiches exactly.
And because we want you to appreciate cooking from scratch
and where cheese comes from, well, uh...
You see our friends back here in the pasture?
[ Cows moo ]
Those guys are gonna have just what you need.
[ Laughter ]
O.M.G.
Head on down to the milking barn.
[ Laughs ]
Once you have your bucket of milk,
you can trade it for a bucket of curds
just like we used today.
FLAY: All right, guys! Milk those cows!
Mooooooooo.
Ah!
Barbies aren't meant to do this.
This cow probably hates me.
I think I'm hurting this cow with my nails.
JOE: You're not.
These cows are used to getting squeezed all day, baby.
[ Chuckles ] Her poor teats.
Oof!
I don't know the last time
I've had my hands on a pair of teats.
Oh, my God.
I don't think he got no more milk in him.
Hey, if you pinch the top and pull down, it totally works.
Yeah. Yes! Whoa! [Bleep]
Sorry, bud.
Oh!
CAROL: That was a good squirt.
You just got a good squirt.
[ Sighs ]
CAROL: It's labor intensive just sitting here milking.
There you go.
Thank you.
I'd rather just buy the milk.
All right, guys. 30 minutes.
Let's do this.
This is amazing.
I feel like a scientist.
The cow, the udder, the milk, the curd,
and now, to pull mozzarella...
CARIE: It looks horrible.
Work it a little bit, okay?
CAROL: Make believe it's like a meatball.
AMBER: Oh, my Lord have mercy.
What am I doing wrong?
The longer you leave it in, Benji,
it gets really soft and pretty.
JAMIE: I have a lot riding on this.
I have a tiara from last week.
I won the challenge. [ Exhales sharply ]
And I want to keep this tiara on for a little longer.
Carol now is happy that she doesn't have to spend $20
for a Caprese salad on the Upper East Side of New York.
I know what she's thinking.
BURRELL: Carol, clean up all your mozzarella stuff
Let's move on.
Yes.
We're not getting any younger.
Forgot to skin the eggplant.
Starting over.
I have a lot of talented cooks in my family.
I don't know why I'm not.
Hanging in there.
So, here I am, trying to make something of myself as a cook,
and hopefully I don't fail epically.
15 minutes, guys!
Oh, my God. I got anxiety.
These look super-thin. That's good, that's good.
I have a 10-month-old daughter
and I don't want to bring her up
on, like, Chinese food and fries.
I want to be able to go home
and be like, "You guys want a fancy grilled cheese?"
And then be able to make it.
I just want to learn and take back all the recipes that I can.
Come on, baby.
BENJI: I'm having a lot of trouble peeling this apple.
I've never touched a peeler in my life,
and I don't really eat a lot of fruits.
What am I doing wrong with my apple?
Oh, bubby, here. Here, just --
Boom, boom.
You're welcome.
I don't want to eat like a 5-year-old
for the rest of my life.
As I'm getting older, I realize
that I really need to change the way that I live
and become healthier.
But I have a lot more to learn
than some of the other people in this competition.
We got this, Benj, right?
NARRATOR: Coming up...
BURRELL: Come on,
Ooh.
AMBER: I can't even breathe.
You're making it very difficult.
BURRELL: That is not going to fly here.
I'm gonna have to ask you for your apron back.
10 minutes, you guys! 10 minutes remaining!
This is like fierce, right?
Come on, come on, come on!
You're gonna run out of time, dude.
FLAY: Amber, you got your special utensils.
I'm using it to my advantage.
Going for the gold.
Oh, shoot.
So, I start flipping because I want it to cook fast.
I'm afraid I won't get it on the plate,
so I keep flipping and flipping.
Carol, that sandwich is getting vertigo
from being tipped back and forth.
She's flip-flopping all over the place
and she's not letting her sandwich
actually accomplish any cooking time.
Just let it cook for a second.
Let it do, like, grilled-cheesy delightfulness.
I forgot about the delightfulness part.
All right. Lance is rocking.
My sandwich is definitely equal to Bobby's sandwich.
I'm a gourmet chef. [ Chuckles ]
But I want to add something extra
that's really gonna kick it up a notch.
I'm free-styling right now.
I'm gonna win this one. I can feel it.
Five minutes left! Five minutes!
I can't even breathe I'm having so much anxiety.
Butter, butter.
KEN: Oh, no! This is not a good smell.
I'm looking at my bread, and it's starting to smoke.
Ooh.
Pretty sure Chef Anne's gonna notice that.
I'm in troubs.
[ Chuckling ] Oh, no!
Two and a half minutes, you guys!
Hustle, hustle, hustle! Let's see it!
I want to see nice, beautiful sandwiches.
[ Sizzles ]
FLAY: 5, 4, 3,
BOTH: 2, 1!
Step away from the table.
Grilled cheese, everybody.
Carol, how'd it go for you?
CAROL: Okay.
I thought that the consistent
flipping back and forth of your sandwich
was going to cause it to have a nervous breakdown.
Sometimes we need to love our food not so much.
Okay?
I think that you did a good job
of buttering and mustarding.
I think that your sandwich was a nice thickness,
and overall, good job.
Yay!
Hi, Chef Anne.
There's no glue that's holding this guy together.
If I can do this with a grilled cheese sandwich,
something's wrong.
[ Crunches ]
This tastes like kind of a burned grilled cheese.
Making grilled cheese is a lot harder than it looks.
Benji.
I think your sandwich
is a little bit on the burned side.
And I think your bacon --
I think you cooked it not enough.
Ohh...
There's a big piece of, like, flabby bacon fat.
That's no good.
That makes me sad, when bacon looks like that.
And it makes me sad that you're sad.
Stephanie.
How'd it go for you?
It went pretty well, in my opinion.
It wasn't too bad.
Your mozzarella is dreadfully lacking in salt.
I thought it taste pretty good.
Tastes like nothing.
[ Crunches ]
But your bacon was cooked nicely.
Yay!
[ Snaps ] Chocolate Barbie.
Jamie.
Oh, my God, I feel redonkulous.
Why?
I never knew cooking could be so fun.
Good. All right.
This has no salt.
Great amount of mustard in there.
The crisp and crust on the outside of our bread is good.
At least I wasn't the worst.
I will work harder.
So...to me.
All right, Lance.
How'd you do?
I did excellent.
You did? How do you know?
Oh, that's right. I forgot.
You only put the mozzarella on one side,
so we're gonna take excellent away from you immediately.
You've got to pay attention to what I'm doing.
What did you do with the salad?
I did a little arugala salad.
I didn't ask you to do it,
but I can't give you more points for it
because it's kind of over-dressed.
All right, Danielle. How you think you did?
I think I did pretty well.
DANIELLE: It looks like a grilled-cheese sandwich
that you could get at, like, a really nice restaurant,
so I'm just, like, high-fiving myself in my head.
It's nice and golden on the outside.
Yes!
All right, Amber. Before I taste this,
let me just show you something, okay?
You want to think about being uniform.
When I bite into this piece right here,
I'm gonna get a whole bunch of red pepper,
and when I bite into this piece, I'm gonna have none.
[ Crunches ]
It's got a really nice texture.
The problem lies on the inside of the sandwich.
Hello, sir.
I don't love your presentation here.
This is much browner than this part.
You know what I'm saying? Like, just consistency-wise.
Joe's a pretty boy, but he can't make a pretty plate.
All right, Danny.
[ Crunches ]
I think you did a good job on the mozzarella,
especially for a first time.
It's just slightly insipid,
is the word that I keep thinking of.
Yeah...
DANNY: I don't know what insipid means.
[ Laughs ]
Is that a compliment? I'm taking it that way.
Thanks.
Don't know.
All right, recruits. Thanks for lunch.
Some of your grilled cheeses were the comfort food
that we were looking for, and some were a bit, um...
uncomfortable.
And now it's time to see whose cheese stands alone.
So, for the red team, for this week's Skill Drill,
the winning grilled cheese sandwich belongs to...
...Carol.
Yeah, you made me really happy.
Grilled cheese for everyone!
I saw you correcting your own mistakes,
and you finished up really well.
Yay!
And for the blue team, the best sandwich today is...
...Danielle. Congratulations.
Thank you, Chef. Thank you.
I'm super-duper-ruper proud of myself.
You are the only one that followed directions.
I thought your mozzarella tasted really good.
Thank you.
So, tomorrow is your next Main Dish Challenge.
Get some rest and come back to boot camp
sparkly and ready to cook.
Don't forget to thank the cows on your way out.
[ Moos ]
NARRATOR: Coming up...
Holy fish.
AMBER: [ Retches ]
You never know what they're gonna spring up on you.
Benji! Oh, my God.
I don't know what's going on.
CARIE: As I'm walking into boot camp,
my armpits are starting to sweat.
I have a feeling that after milking these cows,
there's a lot more of this coming my way.
Bonjour, recruits.
Uh-oh.
[ Accordion playing French music ]
What is he doing?
[ Laughs ]
JAMIE: Whoo!
I see this man playing accordion.
Getting us in the mood.
I see French flags, beautiful lanterns, these baguettes.
You never know what they're gonna spring up on you in there.
ALL: Bonjour.
Bienvenue à France.
Merci.
Today, for your Main Dish Challenge,
our inspiration comes from France.
The French pioneered
many of the basic techniques of cooking today.
And although it does have a reputation
of being elegant and fancy, that doesn't mean
you can't make something and enjoy it at home.
[ Nasally laugh ]
Bobby and I both started our culinary training
by learning the basic French techniques,
so we thought that this would be a great thing
to pass on to you guys.
Red team, follow me.
Blue team, come on.
We are going to be making today
a recipe called Poulet Grand-Mère,
which means "Grandmother's chicken."
We are also going to be making some haricot verts and potatoes.
CAROL: Grandmother's chicken.
So, I don't know whose grandmother she's talking about,
but she's not talking about my grandmother.
BURRELL: For what we are doing today,
we are just going to use the breast.
*** are soft.
So, if you're not sure, poke them.
If it feels nice and soft, guess what?
That's the breast.
We're gonna cut all the way down, right through the joint.
BENJI: I feel horrible for this chicken.
I mean, I know I don't know its name
and we're not friends
and we haven't played Uno or something together,
but, I mean, it kind of creeps me out a little bit.
Oh...
It's like I just dislocated its elbow.
These are what we're looking for, okay?
We're gonna make some fish.
[ All groan ]
Oh, my gosh.
Holy fish.
What's wrong with fish?
[ Slaps ]
Oh, my God.
[ All groan ]
JOE: That is not a fish.
It's like a disk with a tail and two eyes.
Ohh...
Why? Why the sea?
Seafood totally freaks me out.
Today, we're gonna make a turbot,
that's a very classic Mediterranean fish,
and I'm gonna serve that with lyonnaise potatoes
and haricot vert amandine.
Why don't we start by filleting the fish?
Ugh.
I'm gonna find the spine with the tip of my knife,
and I'm gonna use my knife to go against the bones.
And then the fillet will come right off.
I'm just gonna keep pulling the fish,
and now we have a perfect fillet of turbot.
Just gonna put this on a sheet pan and save that.
I'm not gonna cook it yet.
I have goose bumps all over my whole body looking at that.
So, let's think about the rest of our mise en place.
Size really is important in our knife cuts.
All right, so, potatoes.
Dices.
This is what I'm looking for, and all the same.
Pbht.
STEPHANIE: Cooking from scratch
is definitely a lot of work for no reason.
That's why we have stores.
I'm gonna cook these about three-quarters of the way.
So now we're going to sauté our potatoes.
We want brown potatoes. Beautiful.
Now, for our green beans,
we're going to blanch some of our haricot verts.
JOE: Blanche?
Isn't that one of the Golden Girls?
We're gonna blanch them in salted, boiling water.
When they're done, we're going to put them straight
from your boiling water into your ice water.
All right? [ Screeches ]
I stopped the cooking instantly. And lookit --
How pretty, pretty green are they?
We're gonna sauté our green beans with our shallots.
There's a lot of steps here.
[ Sizzles ]
All right, look at this. Ooh.
Golden brown, beautiful.
You know what I say about brown food?
Brown food tastes good!
JAMIE: Yes, baby.
Go on, Chef Anne, I didn't know you had that in you.
So, I'm gonna put these guys in the oven.
And the last thing, the fish. You're gonna hear this sizzle.
[ Sizzles ]
See, that's exactly what I want --
a nice crust on the outside of the fish.
And now we can plate.
Lance, you haven't taken a lot of notes.
You feel like you got this?
LANCE: I don't have to take notes.
And I seen people doing it,
I was like, "You don't already know that?"
FLAY: All right, guys. Bon appé***.
WOMAN: It's pretty good for fish.
"Pretty good for fish." That's what I like to hear.
It's really good.
Get it to go.
Sauce, good things happening here -- onions, mushrooms.
A couple of spoonfuls of sauce around.
Bon appé***, all right?
It's time for you guys to try this. Come on up.
Oh, yum.
That's really good!
Mm-hmm.
You're gonna have 90 minutes to replicate this dish exactly.
You guys ready?
And your time starts...
BOTH: ...now!
Parsil?
JAMIE: Champignons?
I don't know. Which one is the parsley?
DANIELLE: So, we go to grab the ingredients,
and everything's in French.
No, that's cilantro.
No.
Damn it!
How are we supposed to figure out what these things are
if we don't speak French?
So, if you speak French,
can you tell me what all these things mean?
No? Can you talk at all?
No? Nothing?
Great.
Pleurotes.
But I think that's a mushroom. Feels the same.
I didn't take French in high school.
I French-kissed and slept through Spanish.
Haricots verts, pomme de terre.
All right, that sounds good.
Voulez vous coucher avec moi, ce soir?
Un, deux, trois, quatre, cinnq, sept.
Junior-high school French, get into it.
Oh, my G--
Oh, my God.
Ohhhh, ewwww!
What are you doing over there?
I'm sorry! I'm about to be sick.
Oh, my God, it's looking at me.
I'm, like, waiting for it to look up at me
and just slap me with one of its fins or something.
This is like the size of a baby.
I don't know whether to, like, cradle it or coddle it
or flip it over my shoulder and burp it -- It was huge!
Oh, my God. Keep it together here.
All right. A nice chicken.
Okay, right.
Let's get Miss Poulet out of her prison.
I'm setting you free, girl.
Boom! Handcuffs, gone.
How's it going, guys? Red team?
Oh, my God, I think it's working.
Okay.
She said to just slice... with love, honey.
I love you, baby.
Hmm!
This is the first time
I'm feeling the body parts of a dead bird.
And trying to, like, put it to use.
This is a lot of responsibility.
How did you miss -- see?
You missed the joint there.
I missed the joint completely.
The chicken is the main focal point of this whole challenge.
I gave you guys very specific directions,
Yes, ma'am.
It's not a good start.
I've got to cover his face.
I can't look at his face, 'cause that's gross.
Ew, you can feel the bones crunching.
Okay, here's the vertebrae.
Feel the spine. Turbot fish, feel the spine.
I've dissected a cadaver in medical school,
but filleting a fish is just something totally foreign.
DANIELLE: [ Sighs ]
It's just sliding all over the place.
Please, come on. Absolutely disgusting.
Ugh.
[ Retches ]
FLAY: It's fish, everybody! It's not a monster.
I'm gonna cut my arm off.
JAMIE: I'm cooking.
[ Gasps ]
Okay.
For this challenge, my strategy is mise en place.
Basically, get your stuff prepped
before you can even think about turning that stovetop on.
So that when it's time to start cooking,
I'm not sweating anymore.
I am -- I'm -- I'm in it. I'm in it.
I'm cooking.
Yes?
Is that potato squared off?
Last time I checked,
rectangles don't have rounded sides,
but, I mean, that's just in my world.
Maybe in your Barbie world, it's a little bit different,
but, I mean, I'm just saying.
A rectangle has fo--
Four sides. Right?
That Barbieness is not going for nothing.
My daughters are good at making fun of me when I try to cook.
They think I'm not a cool dad.
If I can learn how to cook, I'm gonna prove them wrong.
♪ O sole mio ♪
But French cooking is very tough.
Ow! Mother...!
JOE: Sorry, dude. You all right?
Just a flesh wound.
WOMAN: Lance, how are you doing over there?
LANCE: Doing pretty good.
Now that I'm working with Bobby, you know, I'm phenomenal.
I'm moving so fast.
I'm killing it right now! Me!
Cooking your fish already, huh?
It's really early.
I didn't know it was early. Is it early?
FLAY: Lance just starts cooking his fillet
as soon as he gets it off the fish.
I'm like, "Dude, you didn't even listen to me."
It's gonna sit there and sit there and get overcooked.
I think Lance is trying to prove to me that he can really cook,
but I just want him to listen to me so I can teach him.
I thought it was late.
Yes, ma'am.
Your cooked potatoes, where are they?
They're on the other side of this bowl right here,
in the water.
Why are they in water?
'Cause I thought that's what we --
Did I put my cooked potatoes in water?
No. I don't -- I...
Benji really wants to learn how to cook,
but cooking is not something
that at all is coming naturally to him.
Oh, my God, Benji!
I know.
Salt-crusted chicken, ladies and gentlemen!
It came out way too fast.
This whole challenge has made me a nervous wreck.
I don't know what's going on.
I have a feeling I'm gonna be drinking a lot of water today.
I'm so angry with myself, like, I can feel the tears coming.
[ Sighs ]
NARRATOR: Coming up...
Scaring me!
Oh, my God.
Stop burning everything in the kitchen.
He is driving me crazy.
45 minutes left. 45 minutes.
Hot water, hot water, hot water.
Carol, I need to see you moving quicker.
Quicker. Quicker.
Oh, my God. What are you doing here?
Again?
Hey, accordion man, did you come here on your own accord?
Bad jokes will cost you points.
Some fly, some die.
How's it going, Danny?
I'm doing good. How you doing?
Trying to mise en place my way to the top.
Mizzan-what?
JOE: There's a lot of elements in this process
that have to happen at certain times,
and I'm just hoping that I can keep everything in order.
Hot water. Watch out.
The key is mise en place and the timing.
We got 38 minutes left! Let's get it popping!
[Bleep]
Got some onions cooking.
Cooking or burning?
Cooking, so far.
Get those. Get those, get those!
Those are -- your onions -- they're burning.
Spoke too soon.
35 minutes.
Slow it down,
get my cuts right, quarter inch,
take my time with the cuts.
Got to get these quarter-inches right!
Ken is a sweet soul, he is a good person,
but he is driving me crazy.
I'm really taking my time with these cuts.
Oh, my God. You're being, like,
a little too *** with this, okay?
Like, really? Relax.
Okay.
Ken is so methodical, so methodical, so methodical.
And I was like, "All right,
methodical is great, but move on already."
Take my time with the cuts, peel the first skin...
Oh, my God.
Oh! Onions!
13 minutes!
Ooh.
Don't blow on it! Don't put your face near that!
Scaring me!
Would the blue team stop burning everything in the kitchen?
Thank you.
That was terrifying.
BURRELL: 5 minutes left, you guys.
Red team, I want to see urgency from you guys.
You got it under control.
I'm deglazing the pan.
I've never cooked with white wine and I am struggling.
I'm having issues with the temperature and the stove
and I'm hoping that I'm cooking everything properly.
I'm basting my fish. Basting my fish.
One and a half minutes.
Stephanie, get your food on the plate!
Everybody should be plating.
FLAY: Make sure you put some garnish on there
and enough sauce -- bring it all together.
JOE: Bobby told me I had to work on my presentation,
so this plate has to look like
it came out of a five-star restaurant.
One minute to go.
Get your fish on the plate, everybody.
Mike, you have less than one minute.
Stop screwing around with your potatoes
and get everything on the plate.
Are you kidding me?
BOTH: 5, 4, 3, 2, 1.
That's it. Hands up. You're done.
Phew.
Oh, phew!
DANNY: I'm worried about the fish.
I'm just hoping it lives up to Bobby's standards,
because if not, au revoir!
NARRATOR: Coming up...
Whew! That baby's dry.
This plate had some troubles.
I feel like I'm not reaching you yet.
Hands up. You're done.
It's time for the tasting.
Amber.
How long did you cook this for?
Probably a total of maybe two minutes.
Your fillet is actually pretty good.
But you seemed very bothered
by the whole idea of the fish.
I used to surf back when I was younger,
and I actually stepped in a hole
where this octopus attached to my whole leg.
Yes.
And all this blue dye started shooting out
and I thought it was poisoning me.
It was traumatic.
Okay.
Joe.
Thank you.
The potatoes and the haricot verts
are consistently cooked
and I think your presentation is good.
That was definitely a big goal for me today.
Thank you.
I got this one.
Danny.
How'd it go?
I hope I did okay.
Um...
Hmm.
The problem with this
is you were, like, boiling it in butter.
Okay.
And so, basically, that's what you got.
You got a poached piece of turbot.
Yeah.
Yeah, this plate had some troubles.
Okay, Danielle.
I think that your filet is very unevenly cooked,
but I think that all of your food is well seasoned,
and actually the beans are very good.
Thank you.
Hell yeah!
Carie.
What is this for?
I always put lemon on my fish.
Squeeze it just across.
You don't need this.
If you can't eat it, don't put it on the plate.
Yes, sir.
I will tell you
that I think that your filet is really good.
It's actually one of the best ones I've seen today.
That's what's up.
All right, Lance. Come on up.
How'd it go for you?
I think it went pretty well.
So, the fish is dry and the fish is overcooked.
Part of the problem is
you started cooking the fish way early.
I mean way early.
You remember, I did all the mise en place,
and then I cooked everything last.
What I need you to do is I need you to listen to me.
I feel like I'm not reaching you yet.
You know what I'm saying?
I had a good time in the kitchen.
I love cooking.
Okay.
This guy.
Carol, I have five different pieces there
and they're all different sizes.
But they taste good, so that's a good thing.
Your chicken...
CAROL: Thank you.
It's the first time I've ever *** anything.
Oh! Ooh!
[ Laughs ]
Ooh!
[ Laughter ]
Is it getting hot in here?
All right.
All right, Mike.
I think your chicken looks really nicely browned.
Your potatoes...
because you cooked the crap out of them,
they've all mushed together. You see what I'm saying?
I believe that you can do better than this.
All right, Jamie.
Your knife cuts look very regular.
Thank you, Chef.
Your green beans are a little overcooked.
That's a little flaccid and a little sad.
Ding, ding! Enough said.
But I think, overall, I've seen a giant, giant improvement,
and it makes me really happy.
Thank you so much, Chef.
Ken, come on over.
I felt like you were a little, like, sort of
giving yourself the commentary play-by-play.
[ Robotic voice ] It was almost like you were robotic at it.
[ Normal voice ] I'm sure you don't go through life every day
being like, [Robotic voice] Get up.
I'm going to brush my teeth. And now eat breakfast.
[ Normal voice ] You can think that in your mind.
[ Laughs ]
So, your knife cuts, clearly, are very good,
because you spent forever on them.
But your chicken breast is a little dry.
Okay.
All right, Benji. Come on over.
So, clearly, we had some trouble.
Well, it started with the cutting of the chicken breast.
I had a brain fart.
Your chicken breast is inedibly salty.
Whoo!
Wow, wow, wow, wow, wow, wow, wow.
So, your green beans are weirdly under and overcooked
at the same time.
That's a real talent.
Can I take that as a positive?
Damn.
All right. Stephanie.
So, how was this experience for you?
Honestly, I think I did a pretty good job.
You tell me that you did a great job all the time.
Okay. Sorry.
I mean, there's a reason that you're here.
[ Chuckles ] You know that, right?
Yes.
Okay.
Your potatoes could be really browned.
Your potatoes aren't brown at all.
Your beans...
not blanched enough.
I think your chicken
was probably in the oven way too long.
Oh, yeah, that baby's dry.
In the future, please let me tell you
when I think you did well. All right?
Okay.
[ Sighs ]
Okay, guys. Thank you very much.
Good, hard work.
So, you've given me a lot to think about.
I'm gonna need a few minutes, and when I come back,
I'll let you know who I think did the best,
and, unfortunately, who's gonna go home.
This week, we concentrated on cooking from scratch.
We taught you guys some French fundamentals
and asked you to replicate a very classic French dish.
Some of you showed some joie de vivre.
Others were a bit laissez-faire.
But if you're going to cook for those culinary experts,
you still have a long way to go.
Red team, all of you are doing better
than the very first day we met.
But there was one person
that definitely made the best plate of food today.
And that person is...
...Jamie.
Ah! I win!
I win again!
Vive la Jamie!
Thank you so much.
So, on the blue team, we do have a winning dish,
despite all the burning that's been going on around here.
And that person is...
...Joe.
JOE: I know that deep down inside of me, there is a chef.
I think that this is the point
when I'm gonna start to bring it out.
Congratulations. That's a big win for you.
Thank you very much.
Also safe on the red team this week...
Carol.
Ken.
And Mike.
I'm sorry, but that means that Stephanie and Benji,
you two are in the bottom.
Please step forward.
So, on the blue team, Amber...
You're safe.
Carie -- you're safe.
Thank you, Chef.
And the last safe person on the blue team is...
Thank you.
Danny and Lance, unfortunately,
you guys are the bottom two recruits.
Lance, I have very high hopes for you.
I just wanted to kind of mold you,
and you're making it very difficult on me.
'Cause you're running ahead,
but you're not necessarily doing the right thing.
Danny, with all the schooling
that you must have had to become a doctor,
I was hoping that learning something new
would come easier to you,
and I'm concerned that you're not quite getting it.
The recruit that is safe this week is...
...Danny.
Sorry, Lance.
I'm gonna have to ask you for your apron back.
LANCE: I expected to win the whole competition,
and it didn't work out that way.
I wish you lots of luck.
Yo, Bobby, I'm still the black Bobby Flay.
Benji, I am seeing improvements in you,
but I'm also seeing you get in your own way.
On the flip side, then I have Stephanie.
You have made some definite strides forward as well,
but you rely on being Barbie.
That is not going to fly here.
If you want to stay here, I want to see you
be the smart girl that I believe that you are.
The person who is safe is...
...Stephanie.
Thank you.
I'm sorry, Benji.
That means I need to ask you for your apron.
BENJI: I'm proud of what I did.
I definitely don't want to give up.
This isn't the end.
You're welcome.
I was hoping to be here longer.
But with the time that I was here, I did learn a lot.
Benji. Benji.
Anne let me touch her hair.
[ Laughs ]
Yes!
It felt nice.
I could probably sleep on a pillow of Anne's hair.
Why did I say that? That's creepy.
NARRATOR: On the next "Worst Cooks in America"...
What the heck is going on?
I'm gonna throw up right now.
[ Laughs ]
Come on, Red Te-e-e-e-e-e-am!
It's time for a game changer.
Aye-yi-yi.
You better check yourself before you wreck yourself, son.
You better be glad they're holding me back!
I dare you!