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(man) PREVIOUSLY ON "WORST COOKS IN AMERICA"...
YOU CAN'T COOK WITH YOUR HAIR DOWN.
GO IN THE BATHROOM AND PUT YOUR HAIR UP. GO, GO, GO, GO.
I FEEL LIKE ANNE'S PICKING ON ME A LITTLE.
I'M GOING TO PROVE MYSELF TO HER.
YOUR VEGETABLES ARE AN ABSOLUTE DISASTER.
I NEED TO SHOW CHEF BEAU THAT I'M WORTH KEEPING HERE.
(Anne) HAS EVERYBODY READ THE RECIPE? HERE WE GO.
WHY, WOMAN?
THAT IS NOT NICE AT ALL.
LET'S SEE WHO CRAWLS AND WHO WALKS.
I'M DEAD. I'M DEAD.
THE PERSON WHO DID THE BEST TODAY
IS MARQUE.
CONGRATULATIONS, EDDIE, THE COMEBACK KID.
DAVE, I'M SORRY, BROTHER.
I'M GONNA HAVE TO ASK YOU TO TURN YOUR APRON IN.
KELLY, I'M SORRY.
AND TONIGHT...
WE HAVE A SURPRISE FOR YOU.
WE DON'T EVEN KNOW WHAT TO THINK.
OUR JAWS ARE HITTING THE GROUND RIGHT NOW.
CHEF ANNE AND I JUST MADE A BET
THERE'S A LITTLE BIT OF SMACK TALK.
OH, MAN.
IT LOOKS KIND OF LIKE BARF.
SOPHIA FLIPS OUT.
I DON'T WANT YOU TO EAT IT.
GOOD THINGS ARE NOT ON THE WAY.
RENOWNED CHEFS ANNE BURRELL AND BEAU MacMILLAN
ARE PUTTING THEIR REPUTATIONS ON THE LINE
AS THEY EACH TRY TO TURN KITCHEN ZEROS
INTO KITCHEN HEROES.
ONLY TWO OF THESE RECRUITS WILL MAKE IT TO THE FINAL CHALLENGE
TO FOOL A PANEL OF FOOD CRITICS
INTO THINKING THEIR MEAL WAS COOKED BY OUR ACCLAIMED CHEFS
AND NOT BY THE WORST COOKS IN AMERICA.
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.
(Jen) IT'S BECOMING A LOT MORE REAL.
I JUST SAW FOUR PEOPLE GO HOME. I DON'T WANT TO GO HOME.
I'M DOING THIS FOR MY FAMILY, AND I'M GONNA WIN.
(Eddie) AT THIS POINT EVERYONE UNDERSTANDS
YOU GOT TO STEP YOUR GAME UP,
OR YOU'RE THE NEXT PERSON TO BE PACKING HOME.
(Sophia) MY REASONS FOR BEING HERE ARE MY CHILDREN,
BUT MORE THAN ANYTHING IT'S FOR ME.
I HAVEN'T HAD A SINCERELY CONFIDENT MOMENT
SINCE I WAS IN SEVENTH GRADE.
ON THE LAST CHALLENGE I WAS ONE OF THE BOTTOM TWO,
AND SO TODAY I'VE GOT TO REALLY GET MY GAME ON
AND PAY ATTENTION.
(Rebecca) I HAVE LEARNED SO MUCH SO FAR,
AND I WANT TO DO THIS SO THAT I CAN GO HOME
AND SO SOME MAD SKILLS TO MY LITTLE GIRL.
WELCOME BACK TO BOOT CAMP.
YOU'VE ALL MADE IT ONE STEP FARTHER AWAY
YAY.
BUT IF YOU WANT TO FOOL A PANEL OF FOOD CRITICS,
YOU'RE DEFINITELY GONNA HAVE TO WORK HARDER.
TODAY'S FOCUS IS ALL ABOUT FLAVOR.
BEING ABLE TO COMBINE FLAVORS PROPERLY
AND SEASONING FOOD APPROPRIATELY
IS WHAT SEPARATES A GOOD COOK FROM A BAD COOK.
FOR YOUR NEXT CHALLENGE, WE'RE GIVING YOU A BLANK CANVAS.
IT CAN BE FLAVORED MANY DIFFERENT WAYS,
BUT YOU GUYS ARE EACH GONNA HAVE TO COME UP WITH
YOUR OWN DISTINCTIVE WAY TO FLAVOR THIS DISH.
THAT BLANK CANVAS IS THE CREPE.
I'VE ALWAYS WANTED TO TRY CREPES BEFORE,
AND NOW I'M REALLY REGRETTING
THAT I NEVER HAVE TRIED CREPES BEFORE
BECAUSE WHO KNEW THIS WOULD BE TODAY'S CHALLENGE.
CHEF BEAU AND I ARE ACTUALLY GOING TO DEMO THIS TOGETHER.
I HAVE CREPE BATTER THAT'S MADE FOR ME ALREADY.
IT HAS FLOUR, MILK, EGGS AND MELTED BUTTER.
WE NEED TO POUR AND TIP AND ROLL,
SO WE GET A LOVELY EVEN COATING.
WE'LL TAKE IT, AND WE DO UP AND OVER
AND RIGHT BACK DOWN.
(Rachel) MAKING A CREPE LOOKS REALLY HARD
BECAUSE IT'S SO THIN AND DELICATE,
AND I'M REALLY NOT GOOD WITH HANDLING DELICATE OBJECTS.
ANOTHER COMPONENT OF THIS DISH IS A BéCHAMEL SAUCE.
FIRST THING WE WANT TO DO IS WE WANT TO HEAT SOME MILK.
(Marque) I WATCH VERY CAREFULLY.
YOU WANT AN EQUAL AMOUNT OF THE BUTTER TO THE FLOUR.
THIS BéCHAMEL SAUCE--YOU CAN KIND OF TURN THIS INTO ANYTHING.
WE COULD ADD CHEESE INTO HERE TO MAKE IT A NICE CHEESY SAUCE.
OR WE COULD ADD MUSHROOMS INTO THERE
TO MAKE IT A MUSHROOM CREAM SAUCE.
THE BéCHAMEL SAUCE DEFINITELY LOOKED LIKE IT
IT WAS GOING TO BE HARD BECAUSE THERE'S A LOT OF STEPS,
AND YOU HAVE TO GET THEM RIGHT.
AH, YEAH.
ANY THICKER I'D BE ABLE TO HANG UP WALLPAPER WITH IT.
THERE'S A LITTLE BIT OF SMACK TALK BETWEEN THEM
BECAUSE THEY'RE IN A COMPETITION WITH EACH OTHER.
CHEF BEAU AND I ARE EACH GOING TO DEMO FILLING A CREPE
IN DIFFERENT WAYS.
(Jen) OH, NO.
WE SALT LIKE WE'RE COOKING IN SALT SEAWATER.
IS IT ALSO VERY IMPORTANT TO SEASON THE WHOLE TABLE?
OKAY.
I JUST WANTED--
HOW DO I KNOW IF MY ASPARAGUS IS COOKED PROPERLY? RED TEAM?
WE TASTE IT!
ALL RIGHT. MY TEAM'S BETTER.
I'LL CLEAN UP MY BOARD REAL QUICK.
OH, YEAH, THAT'S SOMETHING
OH.
OH, YEAH, RIGHT.
LOOK AT WHAT WE GOT GOING ON HERE.
YOU GOT SOME EARTHY MUSHROOMS, SOME SMOKY BACON.
WE'VE GOT SOME GARLIC AND SHALLOTS COOKING UP.
LET'S TAKE SOME OF OUR ASPARAGUS HERE
AND VOILà, MY FRIENDS,
YOU'VE GOT A BEAUTIFUL-TASTING CREPE DISH
THAT'S GONNA MAKE ANYONE HAPPY.
(Anne) INSTEAD OF FOLDING MY CREPES IN TRIANGLES,
I'M GOING TO GO AHEAD AND ROLL THEM UP.
I'VE GOT SOME OREGANO IN THERE,
AND I'VE GOT SOME PARMESAN CHEESE IN THERE,
SO TO ME, THESE ARE GARNISHES THAT MAKE SENSE ON THIS PLATE
BECAUSE I'M CARRYING OVER THE FLAVORS THAT ARE IN THERE,
AND I'M NOT INTRODUCING ANYTHING NEW.
THESE ARE TWO VERY VIABLE
AND FANTASTIC OPTIONS FOR PLATING.
NOW, REMEMBER, YOU HAVE TO MAKE IT YOUR OWN.
THIS IS REALLY EXCITING BECAUSE THIS IS THE FIRST CHANCE WE GET
TO MAKE OUR OWN FLAVOR PROFILES.
SO ANNE AND I WILL KEEP AN EYE ON YOU IN THE BEGINNING,
BUT THEN WE'RE LEAVING YOU ALL ON YOUR OWN.
WHEN WE COME BACK, WE'RE GONNA DO A BLIND TASTING
TO DETERMINE WHICH ONE OUT OF EIGHT IS THE BEST.
OKAY, WHEN WE DETERMINE OUR WINNER,
ONE TEAM'S CHEF IS GONNA GET A HUGE ADVANTAGE.
(Susie) WHEN THEY SAY THAT THERE'S GONNA BE A BIG ADVANTAGE
FOR EACH CHEF,
OUR BRAINS RUN THE GAMBIT.
(Beau) WHAT WE HAVEN'T TOLD THEM YET
IS THE WINNING TEAM'S CHEF CAN STEAL ANOTHER PLAYER
FROM THE OTHER TEAM.
THIS IS HUGE. IT COULD COST US THE COMPETITION.
YOU HAVE 45 MINUTES TO MAKE YOUR FLAVORFUL CREPES.
NOW!
(Rachel) PREP STARTS ON OUR CREPES,
AND LET ME TELL YOU, MY FIRST FEW CREPES
LOOKED MORE LIKE CRAPS.
KIND OF POUR AND TILT.
IT'S KIND OF LIKE THE TILT-A-WHIRL, YOU KNOW.
(Rachel) INSTEAD OF SWISHING THEM AROUND SMOOTHLY,
KIND OF JERKING THEM AROUND.
I'M HAVING A LOT OF TROUBLE WITH THIS TILT-A-WHIRL.
LOOKING AROUND, EDDIE'S, OF COURSE, LOOKS BEAUTIFUL
AS IT ALWAYS DOES.
HOW WE DOING, EDDIE, EDDIE?
(Eddie) I'M SEEING THE BUBBLES
SORT OF LIFT UP THE CREPE A LITTLE...
JUST WAITING FOR IT TO BROWN.
THIS IS SOMETHING WHERE FINESSE COMES INTO PLAY,
NOT TO RUSH IT.
WHEN IT CALLS OUT TO YOU THAT IT'S READY TO BE FLIPPED,
THAT'S WHEN IT'S READY TO BE FLIPPED.
EDDIE'S BEEN GETTING BETTER WITH EVERY CHALLENGE,
BUT, TO BE HONEST,
I THINK HIS CONFIDENCE IS TURNING INTO COCKINESS.
(Eddie) I'M FINDING MY ZEN, YOU KNOW.
JEN, VERY, VERY NICE. THAT'S A GOOD-LOOKING CREPE.
THANK YOU.
I'M, LIKE, SCREAMING INSIDE
BECAUSE I LOVE TO MAKE CHEF BEAU PROUD.
I FEEL LIKE A ROCK STAR.
YES?
YES, CHEF.
AND YOU'RE CHOOSING TO USE A NON-TEFLON PAN
THANK YOU FOR SAYING THAT.
(Sophia) AFTER THE PAN INCIDENT,
I'VE ALREADY LOST TIME,
AND I'M NOT SURE IF I'M EVEN GONNA BE ABLE TO FINISH.
(Rachel) COME ON, CREPE.
(Jenny) MY CREPES ARE AWESOME.
YOU KNOW, I'M LIKE,
"FINALLY, I'M DOING SOMETHING RIGHT FOR ANNE."
LIKE, "THIS IS GREAT."
OKAY, RECRUITS, YOU'RE ON YOUR OWN.
WE'RE GONNA BE BACK FOR A BLIND TASTING, GUYS,
SO GOOD LUCK TO EVERYONE.
ANNE LEAVES THE ROOM. I BREATHE A SIGH OF RELIEF.
I THINK I CAN FOCUS NOW AND DO THIS RIGHT.
OH, THIS ONE LOOKS A LOT BETTER. PHEW.
I HATE WHEN CHEF BEAU LEAVES.
I REALLY, REALLY NEED HIM IN THE KITCHEN RIGHT NOW.
20 MINUTES, PEOPLE!
I BEGIN MAKING MY BéCHAMEL SAUCE,
BUT IT STARTS TO TURN DOUGHY, AND I PANIC
BECAUSE I THINK, "OH, THAT CAN'T BE RIGHT."
SO I THROW OUT MY FIRST PAN, AND I STARTED AGAIN.
(Susie) IT'S A LITTLE SCARY
THAT WE'RE GONNA PICK OUR OWN FLAVORS THIS TIME.
I DON'T KNOW IF I CAN DO IT.
I'M GONNA TRY A LITTLE TEX-MEX CREPE HERE,
A LITTLE SPICINESS.
OH, MAN.
MY MILK IS BOILING OVER,
AND IT SHAKES ME FOR A MINUTE.
I'M MAKING A MESS HERE. I'VE LOST IT.
BUT I KNOW I HAVE TO GET IT BACK TOGETHER.
LESS THAN 15 MINUTES, GUYS!
(Jen) TIME IS RUNNING AWAY FROM ME,
AND I SPEND WHAT SEEMS LIKE ETERNITY
TRYING TO OPEN A BOTTLE OF WINE.
OKAY, SERIOUSLY, WHAT AM I DOING WRONG?
OH, YEAH, OKAY. IT'S A TWIST. I'M AN IDIOT.
GREAT.
TEN MINUTES LEFT! TEN MINUTES.
(Rachel) I AM GOING SO FAST
THAT I'M COMPLETELY FORGETTING TO TASTE MY FILLING.
I'M SEASONING AGGRESSIVELY.
I'M PUTTING SALT IN AS A LOVE NOTE TO ANNE.
BUT I DON'T REALLY HAVE THAT EXTRA SECOND
TO STOP AND TASTE IT.
THREE MINUTES, PEOPLE! THREE MINUTES.
AS I BEGIN TO TASTE MY BéCHAMEL SAUCE,
IT HAS NO SPICE TO IT.
IT'S BLAND.
(Susie) ARE YOU HAPPY WITH THE WAY YOURS TASTES?
UM, YOU KNOW WHAT...
I'M STILL NOT HAPPY.
IT'S VERY BLAND. MINE IS.
(sighs) OH, WELL.
I'M JUST LEARNING HOW TO COOK. IT'S MY FIRST TIME.
I'M JUST DOING THE BEST I CAN.
LITTLE OVER TWO MINUTES.
ULTIMATELY I LOOK AT MY PLATE, AND I THINK,
"THERE'S A LOT OF LOOSE ENDS THAT NEED TO BE TIED."
I START THROWING THINGS IN THERE
(Jen) ONE MINUTE, GUYS.
TIME'S UP, GUYS! TIME'S UP.
(Jenny) I DIDN'T REALIZE HOW SALTY THE BACON WAS,
AND I REALLY THINK THAT I ADDED WAY TOO MUCH SALT.
COULD HAVE ENDED UP LOOKING WORSE, I THINK.
TERRIBLE.
GOD GRANT ME THE SERENITY
TO ACCEPT MY CREPES AS I'VE MADE THEM.
WE HAVE A SURPRISE FOR YOU.
WE DON'T EVEN KNOW WHAT TO THINK.
OUR JAWS ARE HITTING THE GROUND RIGHT NOW.
I KNOW I'M IN TROUBLE, AND I DON'T KNOW WHAT TO DO.
WE'VE TALKED ABOUT THIS A LOT.
(Jen) TIME'S UP,
AND EACH ONE OF US HAS TO WALK UP WITH OUR PLATES
AND PUT IT DOWN IN FRONT OF A LETTER
AND CHEF ANNE AND CHEF BEAU ARE GONNA COME IN
AND DO A BLIND TASTING.
AND WE HAVE TO GO UP INTO THE HOLDING ROOM
AND WAIT FOR OUR EVALUATION.
(Marque) MY BéCHAMEL WAS A BéCHA-MESS.
WHOEVER WINS THE CHALLENGE
IS GOING TO GIVE THEIR CHEF A BIG ADVANTAGE,
AND I HAVE NO IDEA WHAT THAT COULD POSSIBLY MEAN.
WHAT DO YOU GUYS THINK THE ADVANTAGE IS GONNA BE?
OH, THAT WOULD BE FABULOUS.
THE BET IS TO TRADE TEAM PLAYERS.
SO IF I WIN, I'M TAKING ANNE'S BEST TEAM MEMBER,
THE ONE I LIKE THE BEST,
AND IF I LOSE, ANNE'S GONNA GET MY BEST PLAYER.
ALL RIGHT.
LET'S LOOK AT LETTER A.
WHAT BOTHERS ME THE MOST IS THAT ORANGE PEPPER.
THAT HAS NOTHING TO DO WITH THE REST OF THE DISH.
NO PLACE WHATSOEVER.
(Jen) OH.
BUT RICHER.
(Rachel) EDDIE IS GETTING
A LITTLE TOO CONFIDENT RIGHT NOW,
AND THAT KIND OF ANNOYS ME A LITTLE BIT,
SEEMS LIKE IT'S MISSING SOME SALT,
I AGREE.
ALL RIGHT, LET'S LOOK AT B HERE.
I HAVE TO SAY, B LOOKS PRETTY.
I USED A LOT OF BASIL, AND I USED SOME CHICKEN.
I USED MUSHROOMS. I USED A LOT OF GARLIC.
WE GOT SOME BACON AND MUSHROOMS, GOOD FLAVORS TOGETHER.
AND I THINK THE SALT ON THAT ONE IS BETTER THAN HERE.
THIS PLATE LOOKS NICE.
MM-HMM.
I WANTED THAT SPICINESS THERE,
AND I JUST DIDN'T GET A CHANCE TO GET IT ALL IN THERE.
THIS DISH IS VERY BLAND,
AND I THINK THEY USED TOO MUCH BéCHAMEL IN THIS DISH.
ALL RIGHT, LET'S MOVE ON TO D.
I'M WORRIED THAT MINE'S OVER-SEASONED.
I REALIZED AT ONE POINT THAT I HADN'T DONE SALT IN A WHILE,
SO I TOOK TOO MUCH AND THREW IT IN.
WHOEVER MADE THAT DISH, KILLED IT WITH SALT.
NO WAY. ARE YOU CRAZY? I WOULD EAT ALL THIS.
WE HAVE VERY DIFFERENT CULINARY POINTS OF VIEW,
AND I GENERALLY DO NOT AGREE WITH BEAU.
LET'S MOVE ON.
WE GOT SOME CHICKEN, ASPARAGUS GOING ON HERE.
I THOUGHT IT TASTED REALLY GOOD,
BUT I'M NOT THE ONE JUDGING.
REALLY NICE TASTE WITH THE SHIITAKE MUSHROOM.
MM-HMM.
LET'S MOVE ON TO F.
WITH MY CREPES, THEY'RE REALLY LIGHT
BECAUSE I WAS AFRAID TO LET THEM SIT AND BURN.
I'M AFRAID OF THE HEAT. I'M AFRAID TO USE TOO MUCH FLOUR.
I NEED TO DO MORE THAN I THINK IS NECESSARY.
THIS HAS NO SALT AT ALL.
THERE IS NO CHEESE. THERE'S NO NOTHING IN THAT.
WHOEVER MADE THIS DISH JUST KEPT IT TOO SIMPLE.
LET'S GO ON TO G.
(Sophia) THEY SAID TO DO IT TO TASTE,
SO I PREFERRED THE VEGGIES ON THE OUTSIDE.
I DON'T KNOW IF I WOULD WANT TO EAT A CREPE
NOT AS BAD AS YOU WOULD THINK IT WOULD BE.
THEY JUST DIDN'T DO ENOUGH TO THEIR STUFFING
TO BRING THIS DISH TOGETHER.
ALL RIGHT, LET'S MOVE ON TO H.
I JUST ROLLED UP MY CREPES, THREW 'EM ON THERE,
BUT I USED SUCH CHUNKY INGREDIENTS
THAT IT LOOKS KIND OF LIKE BARF ON TOP OF IT, SO...
YEP.
IT'S LOOKS FRESH AND MOIST AND SUCCULENT.
BUT MY FEAR IS THAT THE FLAVOR'S A LITTLE BIT STRONG
BECAUSE I TRIED TO MAKE IT REALLY RUSTIC AND EARTHY.
HOLY--OH.
HOLY SALT, BATMAN?
OH, NO.
OH, MY GOD.
THIS HAD THE POTENTIAL TO BE THE BEST-TASTING DISH FOR SURE,
BUT IF THEY WOULD HAVE BACKED OFF ON THE SEASONING JUST A TAD,
THAT WOULD HAVE BEEN
AN INCREDIBLE AND GOOD-TASTING DISH.
LET'S BRING THEM IN AND FIND OUT WHO MADE THESE.
(Beau) WE'RE BRINGING THE RECRUITS BACK IN,
AND FOR ONCE I THINK ANNE AND I ARE JUST AS NERVOUS AS THEY ARE.
(Anne) WELCOME BACK, RECRUITS.
WE HAVE TASTED ALL OF YOUR DISHES,
AND WE HAVE A SURPRISE FOR YOU.
REMEMBER WHEN WE TALKED ABOUT THAT CHEF'S ADVANTAGE?
WELL, IT'S REALLY SIMPLE.
THE TEAM THAT PRODUCES THE WINNING DISH TODAY,
THAT CHEF HAS THE POWER TO STEAL ANOTHER RECRUIT
FROM THE OTHER TEAM.
WE DON'T EVEN KNOW WHAT TO THINK.
OUR JAWS ARE HITTING THE GROUND RIGHT NOW.
SO THAT MEANS I CAN TAKE YOUR BEST COOK
AND GIVE YOU MY WORST.
WHAT THAT REALLY MEANS, ANNE, IS I'M GETTING YOUR BEST COOK,
AND YOU'RE GETTING MY WORST.
ALL RIGHT, GUYS, LET'S TALK ABOUT YOUR DISHES.
LET'S START WITH F.
I KNOW IT'S NOT THE BEST I COULD DO,
AND I KNOW IT'S NOT GONNA BE THE BEST PLATE ON THE TABLE.
GUYS, LETTER F WAS THE WORST DISH OUT OF ALL OF THEM.
IT LOOKED PALE AND BLAND,
WHOSE DISH WAS IT?
WOW.
IT'S GONNA BE TOUGH TO REBOUND FROM THIS.
I DIDN'T EXPECT TO BE BEST,
BUT I CERTAINLY EXPECTED TO DO BETTER.
I DON'T KNOW WHAT'S GOING ON WITH MARQUE,
BUT ONE DAY THE KID'S A WINNER, THE NEXT DAY HE'S A LOSER.
THE NEXT DISH WE WANT TO TALK ABOUT IS DISH A.
THE PRESENTATION WAS JUST KIND OF ODD.
(Anne) WHY RAW PEPPERS.
WHERE EVERYTHING ELSE IS COOKED?
THIS IS ONE THING
AND WHOSE PLATE IS THIS?
EDDIE?
WOW.
I AM THE MOST DISAPPOINTED IN EDDIE,
THAT HE WOULD MAKE A PLATE THAT WAS SO FAR OFF
ANYTHING THAT I HAVE TAUGHT THEM OR EXPRESSED TO THEM.
I WAS DISAPPOINTED IN MYSELF.
I DIDN'T REALLY THINK IT THROUGH,
AND I SHOULD HAVE REALLY THOUGHT IT OUT.
THE TWO BEST-TASTING DISHES ARE B AND E,
AND ONE OF THEM WILL BE THE WINNER.
IT'S SO TENSE NOW THAT IT'S DOWN TO E OR B.
MY ENTIRE TEAM-- WE'RE ALL HOLDING HANDS,
HOPING THAT WE CAN WIN THIS.
THIS WAS A VERY DIFFICULT CHOICE.
I CAN'T EVEN BELIEVE THAT ONE OF THESE DISHES IS MINE.
I'M--I'M JUST--I'M FREAKING OUT.
(Beau) THIS IS A CRITICAL POINT IN THIS COMPETITION.
IF I LOSE MY BEST PLAYER,
IT'S GONNA TAKE A LOT TO COME BACK FROM THAT.
I ADORE ALL OF MY TEAM, SO ALL OF THEM WOULD BE A LOSS TO ME.
AND THE WINNING DISH IS...
DISH LETTER B.
WHO DISH IS IT?
YES! YES.
JEN, WAY TO GO, HON. WAY TO GO.
THAT'S FOR YOU.
WAITING FOR YA.
I'M A TEACHER,
SO I KNOW THE FEELING OF WHEN MY STUDENTS MAKE ME PROUD,
SO I JUST MADE MY CHEF PROUD.
MY HEART IS BEATING SO FAST RIGHT NOW.
RED TEAM, I AM DISAPPOINTED.
I FEEL LIKE I LET MY TEAM AND CHEF ANNE DOWN.
THE WINNING DISH WAS ON BLUE TEAM.
THAT MEANS I GET TO STEAL A PLAYER FROM ANNE'S TEAM.
THE RECRUIT I'M CHOOSING FOR MY TEAM IS...
THAT MEANS I GET TO STEAL A PLAYER FROM ANNE'S TEAM.
(Rachel) THE THOUGHT OF THE RED TEAM BEING SEPARATED
IS REALLY UPSETTING.
WE'VE REALLY BONDED,
AND I FEEL LIKE WE WORK GREAT TOGETHER AS A TEAM.
THE RECRUIT I'M CHOOSING FOR MY TEAM IS...
JENNY.
(Jenny) I'M REALLY SHOCKED THAT BEAU PICKED ME
BECAUSE I REALLY THOUGHT EDDIE WAS GOING TO BE TRADED OVER.
REALLY?
JENNY'S MY BRO. SHE'S MY BRO-MANCE.
AND I DON'T WANT TO BE ON A DIFFERENT TEAM THAN JENNY.
I DON'T WANT TO COMPETE AGAINST HER. IT'S REALLY UPSETTING.
JENNY, PLEASE TURN YOUR APRON INTO CHEF ANNE,
(Jenny) REALLY NOT HAPPY ABOUT THIS.
WELL, NEITHER AM I,
BUT YOU WILL GO ON TO LEARN GREAT THINGS FROM CHEF BEAU.
YEAH, BUT I LOOK UP TO YOU SO MUCH.
JUST THE FACT THAT I COULD LEARN FROM A WOMAN IN THE KITCHEN
MEANT A LOT TO ME, AND I'M PRETTY LET DOWN.
JENNY, BLUE MIGHT BE YOUR NEW COLOR, KID.
I THINK SHE'S GOT THE MOST PASSION.
I ALSO DON'T THINK SHE'S THE TYPE OF RECRUIT
THAT'S GONNA GIVE UP.
SHE'LL STICK THROUGH THINGS NO MATTER HOW GOOD OR HOW BAD.
(Beau) JENNY, WELCOME TO THE BLUE TEAM.
WITH THAT IN MIND, I HAVE TO GIVE UP ONE OF MY PLAYERS,
AND THIS IS PROBABLY THE HARDEST PART OF ALL.
I DON'T WANT TO GIVE ONE OF MY GUYS UP.
I REALLY DON'T, BUT I HAVE TO.
I'M WORRIED I'M GONNA GET TRADED.
I'VE ENJOYED WORKING WITH ALL OF YOU,
BUT I HAVE TO GO WITH THE TRACK RECORD.
I'M SURE IT WAS VERY HARD TO CHOOSE SOMEBODY,
'CAUSE WE ALL SUCK SO BAD.
I HAVE ONE PERSON WHO HAS NOT WON A CHALLENGE.
SOPHIA, UNFORTUNATELY, I NEED YOU TO TURN IN YOUR APRON.
OH, MAKE ME PAY.
MAKE ME PAY. MAKE ME PAY.
(Sophia) NOW I WANT TO GET TO THE END EVEN MORE
BECAUSE I WANT TO SHOW BEAU THAT HE LET A GOOD THING GO
JUST LIKE MANY OTHER MEN IN THE WORLD LET GOOD ONES GO.
WELCOME TO THE RED TEAM. YEAH, HERE WE GO.
SO I PULL SOPHIA ASIDE
AFTER SHE'S BECOME A MEMBER OF THE RED TEAM.
THANK YOU, CHEF.
COUPLE QUICK RULES IN MY KITCHEN--
I UNDERSTAND THAT THE BLUE TEAM HAS HAD SOME ISSUES
WITH KEEPING THINGS NEAT AND CLEAN.
THE RED SIDE-- WE'RE VERY NEAT AND CLEAN.
YOU WATCH ME LIKE A HAWK. YOU GET ON MY BUTT.
I'M TOTALLY OPEN TO CRITICISM. I WANT TO BE THE BEST.
I'M HOPING YOU CAN TAKE ME THERE.
I AM PASSIONATE ABOUT GIVING 110% TO YOU,
YES, CHEF, YOU WILL GET IT.
THIS GIVES ME A REALLY AWESOME OPPORTUNITY
TO EITHER SINK OR SWIM.
I FEEL KIND OF LIKE A BAD MOM AND A BAD WIFE
BECAUSE I DO NOT COOK,
AND THIS IS GIVING ME THE OPPORTUNITY
TO PROVE ALL THAT WRONG,
PLUS, PROVE TO MYSELF THAT I'M WORTH SOMETHING.
HELLO, CHEF.
ONE THING I WANT TO DEFINITELY DO
IS AT THE END OF THIS COMPETITION
I HOPE THE TWO CONTESTANTS THAT LEAVE, LEAVE INSPIRED
AND WANT TO CONTINUE ON WITH THEIR COOKING ABILITIES.
WELL, CHEF, I'VE ACTUALLY DECIDED I WANT TO BE A CHEF.
SO IF I WIN THAT $25,000 AND DO MAKE IT TO THE END,
NICE.
WELL, THAT'S A GOOD START.
(Jenny) I'VE REALIZED THAT I DON'T WANT TO GO BACK HOME
AND WAIT TABLES ANYMORE.
I WANT A CAREER.
I WANT FURTHER TRAINING, SO I CAN WORK MY WAY UP
AND HOPEFULLY ONE DAY BE AT THE LEVEL OF ANNE AND BEAU.
IT SEEMS AS THOUGH TODAY EVERYBODY'S STILL SHAKEN UP
A LITTLE BIT ABOUT LAST NIGHT'S SWITCHING TEAMS.
(Rachel) WE'VE BEEN WITH THE SAME PEOPLE SINCE DAY ONE,
AND NOW THAT THERE'S SOMEONE DIFFERENT
AND JENNY IS ON THE OTHER SIDE,
IT'S REALLY CLEAR THAT IT'S EVERY MAN FOR THEMSELVES.
BELIEVE IT OR NOT, GUYS,
WE ARE ALMOST HALFWAY THROUGH YOUR TRAINING.
SO FOR YOUR MAIN DISH CHALLENGE,
WE'VE DECIDED TO REALLY STEP IT UP.
WE'RE GONNA SHOW YOU GUYS TWO NEW TECHNIQUES
THAT ARE GONNA HELP YOU ADD A LOT OF FLAVOR TO YOUR DISHES--
MARINATING AND GRILLING.
LET'S TALK ABOUT MARINATING. WHAT IS IT?
THAT'S WHEN YOU SOAK SOMETHING IN A JUICE
SO THAT IT ABSORBS THAT FLAVOR.
LOOK AT BLUE TEAM.
(Eddie) SO CHEF ANNE AND CHEF BEAU TELLS US
THE MAIN COMPONENTS OF A MARINADE,
WHICH IS OIL, AN AROMATIC AND AN ACID.
I'M GONNA WHIP TOGETHER A MARINADE.
I'M ALL ABOUT SOME GARLIC,
SOME LOVELY HERBS LIKE ROSEMARY AND THYME,
SOME EXTRA *** OLIVE OIL
AND THEN THE ACID THAT I'M GOING TO USE IN THERE
IS WHITE WINE.
I HAVE A BIG RIB EYE STEAK.
I'VE GOT A BEAUTIFUL PIECE OF SWORDFISH HERE.
I'VE GOT SOME OLIVE OIL AS WELL, SOME CITRUS,
FRESH HERBS AND SOME TOASTED CORIANDER AS WELL.
HERE WE GO.
OOH.
RIGHT, SO I'M GONNA LET GRILL MARKS GO ON ONE SIDE,
AND THEN WE'RE GOING TO ROTATE IT
SO WE GET BEAUTIFUL CROSSHATCHES ON THE OTHER DIRECTION.
WITH THIS FISH REALLY WHAT I WANT TO DO
IS I WANT TO MARK IT, GET BEAUTIFUL COLOR ON IT,
AND THEN I WANT TO MOVE IT OFF AND LET IT COOK SLOWLY.
GET IN THERE AND SAMPLE THE RIB EYE.
(Sophia) OH, MY GOD.
ME NEITHER.
OH, MY GOSH.
OKAY, GUYS, FOR YOUR CHALLENGE,
YOU GUYS ARE GOING TO BE GIVEN A PROTEIN
THAT YOU WILL HAVE TO MARINATE.
SO FOR YOUR MARINADES, WE'VE SELECTED INGREDIENTS
FROM FOR DIFFERENT WORLD CUISINES.
THAT IS AN EXCELLENT WAY
TO LEARN ABOUT DIFFERENT FLAVOR PROFILES.
THE FIRST ONE IS FRANCE--
ITS INGREDIENTS THAT KIND OF STAND OUT,
A LOT OF HERBS, SOME THYME, ROSEMARY, TARRAGON, OKAY?
THAILAND IS GONNA BE SOY, SESAME, GINGER, LEMONGRASS.
WE ARE ALSO GOING TO SPAIN,
SO WE THINK SMOKED PAPRIKA, SAFFRON,
AND WE THINK ALMONDS.
WE ALSO ARE GOING TO BE TAKING A TRIP OVER TO GREECE.
WE THINK BRIGHT LEMON, FENNEL, OREGANO.
EVERYONE WILL CHOOSE THEIR OWN INTERNATIONAL FLAVOR PROFILE,
AND THEY WILL EACH COME WITH A DIFFERENT PROTEIN.
EDDIE, WE'RE GONNA START WITH YOU.
SPAIN, PORK.
THAILAND, SALMON.
FRANCE, BEEF.
GREECE, CHICKEN.
FRANCE, BEEF.
GREECE, CHICKEN.
SPAIN, PORK.
I HAVE THAI, SALMON.
BUT WAIT, THERE'S MORE.
WITH YOUR GRILLED PROTEIN YOU WILL ALSO BE GIVEN A RECIPE
FOR A SIDE DISH.
(Rebecca) I FELT A LITTLE OVERWHELMED
BY EVERYTHING THAT WAS HAPPENING
BECAUSE I HAD TO PAY ATTENTION TO A LOT OF STUFF.
WE HAVE ONE MORE LITTLE WRINKLE.
YOU WILL EACH BE PREPARING A FAMILY-STYLE PLATTER
FOR FIVE PEOPLE.
THAT MEANS FOR THE FIRST TIME
WE WILL BE EACH TASTING AND CRITIQUING
EACH OTHER'S COOKING.
NOW REMEMBER, GUYS, YOU'RE ALL COMPETING
FOR THAT FINAL SPOT TO COOK FOR THOSE FOOD CRITICS.
SO NOW IT'S TIME TO SEE WHAT YOU CAN DO.
WE'VE GONNA GIVE YOU 75 MINUTES FOR THIS CHALLENGE.
YOUR TIME STARTS NOW!
(Jenny) ON THIS FIRST CHALLENGE ON THE BLUE TEAM,
IF I DON'T BLOW BEAU OUT OF THE WATER,
THEN I FEEL LIKE I COULD BE GOING HOME TONIGHT.
(Rachel) I KIND OF START JUST GRABBING RANDOM SPICES
OFF OF MY SHELF.
CHOPPING UP THESE HERBS SEEMS A LOT EASIER WHEN ANNE DOES IT.
THE TWO THINGS I KNOW I WANT TO PUT INTO MY MARINADE
ARE RED WINE AND SHALLOTS.
UGH.
YEAH.
SO BASICALLY WE HAVE A PINE NEEDLE POTPOURRI.
UNLESS YOU'RE AN OLD LADY'S UNDERWEAR DRAWER,
NO.
SHE SAYS MY MARINADE SMELLS LIKE GRANDMA'S UNDERPANTS DRAWER.
I NEED TO START OVER. I'M REALLY NERVOUS.
I CAN'T SEE HOW I'M POSSIBLY GONNA FINISH IN TIME.
COMING UP...
(Beau) MARQUE, COME ON, LET IT GET MARKS ON IT.
YOU KNOW, I'M AFRAID OF IT. I'M TERRIFIED.
(Sophia) I CAN'T QUIT. I MUST FINISH THIS DISH.
(Jen) I JUST FEEL LIKE THROWING UP MY HANDS AND SAYING,
"GET ME OUT OF HERE. FORGET IT."
(Marque) THE CHALLENGE FOR US
IS THAT WE ARE GOING TO HAVE TO GRILL A MEAT
USING A SPECIFIC FLAVOR PROFILE FROM ONE OF FOUR COUNTRIES.
AND THERE'S ALSO A SIDE DISH THAT WE'RE GONNA HAVE TO MAKE
FOLLOWING THE RECIPE CORRECTLY.
(Rebecca) MY COUNTRY'S THAILAND.
THE ONLY THING I KNOW ABOUT THAI FOOD
IS THAT IT LOOKS A LITTLE BIT LIKE CHINESE FOOD.
THERE'S GARLIC AND A COUPLE THINGS THAT I RECOGNIZE,
BUT OTHER THAN THAT EVERYTHING ELSE IS KIND OF FOREIGN.
HA.
45 MINUTES, GUYS! 45 MINUTES.
(Susie) THE COUNTRY I PICKED IS SPAIN,
AND I DON'T KNOW ANYTHING ABOUT SPANISH FOOD.
THE FIRST THING I THINK IS THAT I NEED TO USE THE FLAVORS
THAT I'M FAMILIAR WITH.
IT MAY NOT BE SPANISH,
BUT I'VE GOT TO USE THE FLAVORS THAT I KNOW.
A LITTLE ORANGE, A LITTLE LEMON,
IT'S NOT SINGING SPANISH TO ME.
WHEN ANNE WENT OVER THOSE INGREDIENTS,
THERE WAS SOME NUTS. THERE WAS SOME BOLDER FLAVORS,
SOME PEPPERS.
IF IT WERE ME, I WOULD RETHINK MY MISE EN PLACE
AND TRY TO COME UP WITH MY MEMORY
OF WHAT IS INDICATIVE OF SPAIN.
START OVER? I DON'T HAVE TIME TO START OVER,
BUT I GOT TO START OVER.
(Sophia) I THINK I'M GONNA DO WELL WITH THE TIME LIMIT
BECAUSE I'M DOING WELL RIGHT OFF THE BAT.
THE ONLY THING I'M WORRIED ABOUT
IS GETTING MY CHICKEN ON ON TIME.
SOPHIA, THAT'S RAW CHICKEN.
WHENEVER YOU TOUCH RAW CHICKEN BEFORE YOU TOUCH ANYTHING ELSE,
YOU WASH YOUR HANDS.
(Sophia) YES, CHEF.
30 MINUTES, PEOPLE!
ALL RIGHT, BLUE TEAM, LISTEN UP.
YOU ARE WAY BEHIND.
YOU STILL HAVE A SIDE DISH TO FINISH,
AND YOU'VE GOT TO COOK YOUR PROTEINS.
AT THIS SPEED, YOU ARE NOT GONNA FINISH THIS COMPETITION.
YOU HAVE TO PICK IT UP NOW.
(Marque) GRILLING SALMON IS REALLY DIFFICULT,
AND I WAS A LITTLE INTIMIDATED BY IT.
(Beau) HE PUTS ALL OF HIS SALMONS ON A LUKEWARM GRILL,
AND THEN HE'S JUST CONSISTENTLY MOVING 'EM
AND F'ING WITH 'EM, AND IT'S *** ME OFF.
I MEAN, HE'S GOT A GREAT PIECE OF FISH,
AND HE'S ABSOLUTELY RUINING IT RIGHT IN FRONT OF MY EYES.
(Beau) MARQUE, COME ON. LET IT GET MARKS ON IT.
YOU KNOW, I'M AFRAID OF IT. I'M TERRIFIED.
THE GRILL ISN'T HOT ENOUGH TO BURN YOU, MARQUE.
WHY SHOULD YOU BE AFRAID OF IT?
I JUST TURNED MY HEAT UP A LITTLE.
YOU TURN IT UP A LITTLE BIT, OKAY?
BUT DON'T MESS WITH IT SO MUCH.
YOU DON'T WANT TO OVERTURN IT,
(Rachel) I'M DONE WITH MY MARINADE,
SO I OPEN MY ENVELOPE TO SEE WHAT MY SIDE DISH IS.
GRILLED VEGETABLE RATATOUILLE! YES!
STUFFED GRILLED EGGPLANT ROLLS.
GRILLED VEGETABLES WITH THAI VINAIGRETTE.
GRILLED ZUCCHINI WITH PRESERVED LEMON AND OREGANO.
ASPARAGUS WITH TOMATO.
I DON'T EVEN WANT TO THINK ABOUT A SIDE DISH.
I HAVE MEAT ON THE GRILL,
AND I CAN'T FIND MY ASPARAGUS ANYWAY,
AND I'M JUST A MESS.
I JUST FEEL LIKE THROWING UP MY HANDS AND SAYING,
"GET ME OUT OF HERE. FORGET IT."
26 MINUTES.
AT THIS POINT I'M FREAKING OUT ABOUT TIME,
'CAUSE TIME JUST DOESN'T STOP, AND I'VE GOT SO MUCH TO DO,
AND I'M JUST TRYING TO FIGURE OUT WHAT'S THE BEST WAY
TO ATTACK THIS PARTICULAR CHALLENGE.
YES, CHEF?
NO, I HAVE NOT, CHEF.
THANK YOU, CHEF.
PART OF MY DISH IS ROASTED PEPPERS.
BECAUSE I DIDN'T READ THE RECIPE ALL THE WAY THROUGH,
I HAD ACTUALLY PUT THE PEPPERS IN LATER THAN I WAS SUPPOSED TO.
SO I TAKE THE PEPPERS OUT OF THE OVEN.
THEY'RE PIPING HOT.
AND AS I'M PEELING THE SKIN OFF,
I'M SCALDING EACH ONE OF MY FINGERS.
BABY EGGPLANTS IT SAYS CUT LENGTHWISE.
LENGTHWISE HOW?
IT JUST SAYS LENGTHWISE.
IT SHOULD SAY LENGTHWISE IN QUARTERS.
PLEASE READ YOUR RECIPE CAREFULLY, HUH?
I'M HOPING THAT REBECCA CAN GET PAST THIS FLUSTER
IN THE BEGINNING OF EVERY CHALLENGE.
JENNY, TALK TO ME. YOU FEELING GOOD?
NOT SO GOOD RIGHT NOW?
I'M A LITTLE BIT BEHIND.
I WAS TRYING TO MAKE MY MARINADE ABSOLUTELY PERFECT.
OKAY.
AND GET MY ZUCCHINI GOING, SO THAT I CAN REALLY CONCENTRATE
ONE THING I GOT TO TELL YA, THOUGH,
IS YOU'RE RACING THE CLOCK, AND YOUR CHICKEN DOES TAKE
A LITTLE TIME TO COOK ON THE GRILL,
ALL RIGHT.
I HAVE TO MAKE A SESAME-ROASTED EGGPLANT.
THAT WAS DUMB.
I REALIZED AFTER I CUT IT, THAT IF I'M GONNA GRILL IT,
I CAN'T GRILL IT ON A CURVE.
WHY'D I DO THAT?
(Sophia) I'M JUST NEEDING TO PROVE MYSELF,
AND WHEN I GET TO PUTTING MY CHICKEN ON,
I'M REALLY WORRIED THAT IT'S GONNA MAKE IT,
AND I'M NOTICING THAT IT'S NOT COOKING
AS FAST AS I NEED IT TO COOK.
(Anne) NOW BEFORE YOU GET ANYWHERE NEAR STUFF
THAT'S NOT GONNA GET COOKED AGAIN, WHAT ARE YOU GONNA DO?
WASH MY HANDS.
I STARTED GETTING ANNOYED WHEN CHEF ANNE
WAS TELLING ME THAT I HAD TO WASH MY HANDS.
(Rachel) FOR THE RATATOUILLE, I'M GETTING REALLY NERVOUS,
'CAUSE IT INVOLVES SO MUCH CHOPPING.
I HAVE TO CHOP A FULL EGGPLANT, A FULL ZUCCHINI,
A FULL SQUASH, THREE BIG TOMATOES,
A FULL PEPPER, A FULL ONION AND ANOTHER FULL PEPPER,
AND I ONLY HAVE A FEW MINUTES.
FIVE MINUTES, LADIES AND GENTLEMEN.
FIVE MINUTES.
(Sophia) I CAN'T QUIT. I MUST FINISH THIS DISH.
I DON'T CARE WHAT I HAVE TO DO.
BUT THEN I LOOK AT THE CHICKEN,
AND THERE IS NO WAY THAT I CAN MAKE THAT CHICKEN
COOK ANY FASTER,
AND THERE'S NO WAY I'M PUTTING IT ON THE PLATE RAW,
AND I DON'T KNOW WHAT TO DO.
(Beau) FIVE, FOUR, THREE, TWO, ONE.
(Anne) THAT'S IT. TIME'S UP.
OH, MY GOD. DID ANYONE FINISH EXACTLY PERFECT?
OH, OF COURSE, EDDIE DID. I HATE YOU, EDDIE.
COMING UP...
SOPHIA FLIPS OUT.
I MESSED UP. EXCUSE ME.
(Jen) WE ACTUALLY GET TO SIT DOWN WITH CHEF BEAU,
AND WE GET TO TASTE EVERYONE'S FOOD FOR THE FIRST TIME.
I REALLY ENJOYED THE IDEA OF TASTING EACH OTHER'S DISH
BECAUSE I CAN ACTUALLY TASTE MY COMPETITION,
AND ALSO I'M HUNGRY.
ALL RIGHT, MARQUE, WE'RE GONNA TALK ABOUT YOUR DISH.
MARQUE MADE A MARINADE HERE INFLUENCED FROM THAILAND,
(Marque) CORRECT.
I'M CONFIDENT. I FEEL LIKE I'VE COMPLETED IT.
IT LOOKS LIKE IT'S COOKED WELL.
TAKING A LOOK AT THIS RIGHT OFF THE BAT,
IT DOESN'T LOOK GOOD
BECAUSE WE WERE TALKING ABOUT CRISSCROSS MARKS
AND COOKED EVENLY.
I REALLY DID NEED TO TURN MY HEAT UP ON RETROSPECT.
ANY COMMENTS WITH THE FISH?
I DON'T TASTE THE FLAVOR,
AND I THOUGHT MY MARINADE TASTED SO GOOD.
LET'S MAKE SURE OUR PROTEIN HAS MORE TIME TO MARINATE
IN THE MARINADE THAN IT DOES TO MAKE THE MARINADE, OKAY?
SIDE DISH, GUYS, LET'S TRY THAT.
(Marque) IT'S AN EGGPLANT IN SESAME OIL.
AS FAR AS THE FLAVOR GOES,
YOU NAILED WHAT THIS DISH IS SUPPOSED TO BE.
LET'S TAKE A LOOK AT SUSIE'S DISH.
TELL US WHAT COUNTRY YOU HAD AND YOUR INGREDIENTS.
YOU HAD PORK.
I USED SOME THYME. I USED A LITTLE WINE.
AND THAT WAS BASICALLY MY MARINADE.
THE MARINADE TO ME DOESN'T MAKE ANY SENSE AT ALL.
IT'S NOT USING THESE GREAT FLAVORS FROM SPAIN.
I'VE NOT EATEN SPANISH CUISINE.
I WANTED TO JUST GO WITH THE THINGS THAT I KNEW.
THIS CHALLENGE WAS PICKING THE FLAVORS
THAT REPRESENT YOUR COUNTRY, NOT REPRESENT YOUR TASTE,
SO I DON'T KNOW IF THAT WAS THE BEST MOVE FOR SUSIE TODAY.
(Beau) MM-HMM.
I WANTED A BOOM WITH MY TASTE,
AND I ALL I GOT WAS... (vibrates lips)
OKAY, JENNY CROSS, IT'S YOUR DISH.
THIS LOOKS GREECE TO ME.
IT'S THE FIRST DISH THAT I'VE SEEN
THAT REPRESENTS ITS COUNTRY.
I'M TASTING FLAVOR RIGHT AWAY, AND IT'S VERY JUICY, TOO,
VERY MOIST.
ALL RIGHT, MOVING ON, KIDS.
MY COUNTRY WAS FRANCE.
I USED ROSEMARY, A LITTLE BIT OF LAVENDER.
VERY NICE.
I'M GETTING A LITTLE BIT OF THE LAVENDER.
I THINK THIS DISH BROUGHT SOME FLAVOR DEFINITELY TO THE TABLE,
REPRESENTED FRANCE.
MENTALLY, YOU WERE ALL TOUGH ENOUGH TODAY.
UNFORTUNATELY TODAY ONE OF YOU IS GONNA HAVE TO GO HOME.
(Marque) MY SALMON WASN'T ONE OF THE BETTER DISHES,
SO THERE'S A VERY REAL POSSIBILITY I COULD GO HOME.
GOING INTO THE TASTING I JUST WANT IT TO BE OVER
BECAUSE I KNOW IT'S NOT GONNA BE GOOD.
I'M THE ONLY ONE THAT DIDN'T FINISH PLATING THEIR FOOD.
OKAY, TEAM, THIS WAS A REALLY ROUGH CHALLENGE,
BUT YOU GUYS MAKE IT SO MUCH MORE HARD
ON YOURSELF WHEN YOU DON'T READ YOUR RECIPE
FROM START TO FINISH.
TIME MANAGEMENT IS ESSENTIAL,
AND IF YOU DON'T UNDERSTAND WHERE YOU'RE GOING
FROM POINT A TO POINT B,
IT JUST MAKES THINGS SO MUCH HARDER ON YOURSELF.
SO, REBECCA, TELL US WHAT YOU DID.
(Rebecca) MY COUNTRY'S FLAVOR PROFILE WAS THAILAND.
IT LOOKS BETTER THAN MINE.
OKAY.
I CAN SEE THAT SOPHIA'S ALREADY ON EDGE.
IT LOOKS MOIST. IT LOOKS COLORFUL.
AND IT LOOKS LIKE I WOULD BE HAPPY TO EAT THAT.
IT'S DELICIOUS, REBECCA.
THANK YOU, SWEETIE.
(Anne) IT'S COOKED BEAUTIFULLY.
(Rebecca) OH, MY GOSH.
EVERYBODY IS SAYING HOW GOOD THE SALMON IS,
AND I'M JUST HOLDING BACK TEARS.
I DON'T WANT TO CRY.
IT MAKES ME HAVE MORE CONFIDENCE THAT I HAVE A SHOT OF WINNING.
MY EGGPLANT'S STILL A LITTLE CRUNCHY,
SORRY.
THE FRESNO PEPPERS, THOUGH, ARE DELICIOUS.
THANK YOU.
(Eddie) SPAIN.
WHAT DOES EVERYONE THINK ABOUT THE PRESENTATION HERE?
THE STUFF AROUND THE EDGE MAYBE MAKES IT LOOK A LITTLE MESSY.
I'M RIGHT THERE WITH YOU.
MY MARINADE LOOKED SUCH A GREAT ORANGE SAFFRON
THAT I DRIZZLED THE PLATE WITH IT.
HOWEVER, THE PLATE IS GREEN, AND YOU REALLY LOSE THAT COLOR,
AND IT JUST LOOKED MESSY AT THE END.
WHAT IS EDDIE'S STORY?
IS IT HE JUST NEEDS TO PUT HIS OWN SPIN ON SOMETHING,
OR HIS EGO IS A LITTLE TOO BIG
THAT HE FEELS LIKE HE CAN DO IT BETTER?
WE HAVE.
I WOULD NEVER DRIBBLE ON THE EDGE OF MY PLATE.
I JUST WENT TOO FAR,
AND I REALLY SHOULD HAVE KEPT IT VERY SIMPLE.
SHE APPRECIATES SIMPLE AND PURPOSEFUL.
EDDIE, YOU GOT SERVED.
I THINK THAT THE SIDE DISH HAS MORE FLAVOR THAN THE PORK CHOP.
I'M RIGHT ON TRACK WITH YOU.
REMEMBER THAT THE PORK CHOP IS THE SUPERSTAR.
RIGHT.
I THINK BECAUSE WE CHOSE TO MARINATE
IN SO MUCH OIL
IT HAD A TENDENCY TO MAKE ALL THE OTHER STUFF IN THERE
THANK YOU, CHEF.
NEXT UP, RACHEL.
MY COUNTRY WAS FRANCE.
I MARINATED IT IN OLIVE OIL AND RED WINE
WITH SHALLOTS AND ROSEMARY.
(Anne) THAT, TO ME, LOOKS BEAUTIFUL.
(Rachel) MY SIDE DISH IS RATATOUILLE.
I FEEL LIKE IF I HAD SPENT MORE TIME ON IT,
THE VEGETABLES WOULD HAVE COME TOGETHER A LITTLE MORE.
THE PEPPERS ARE A LITTLE ON THE RAW SIDE.
IF YOU HAD DONE WHAT IN THE BEGINNING,
READ THE RECIPE ALL THE WAY THROUGH.
OH, REALLY? ARE WE NOTICING A THEME?
IT'S GRILLING, MARINATING AND NOT READING THE RECIPE DAY.
I HAVE TO SAY, LOOKING AT THAT DISH,
I WAS EXPECTING SOMETHING FAR WORSE THAN WHAT I ACTUALLY GOT.
IT'S TASTY BUT SLOPPY.
I FEEL LIKE THIS WHOLE PRESENTATION THING
IS THE HARDEST THING OUT OF EVERYTHING FOR ME.
NEXT DISH-- OUR NEWBIE SOPHIA.
(Anne) BEFORE ANYTHING HAPPENS,
BIG TEARS ARE ROLLING DOWN SOPHIA'S FACE,
AND I'M KNOWING THAT GOOD THINGS
ARE NOT ON THE WAY.
TELL US WHAT YOU'VE GOT GOING ON HERE.
IT WAS CHICKEN FROM GREECE,
AND MY CHICKEN DIDN'T COOK ALL THE WAY...
THAT'S A BIG ISSUE,
CHICKEN NEEDS A LONG TIME TO COOK.
YEAH.
AND I SHOULD HAVE STARTED IT QUICKER.
AND YOUR SANITATION WAS VERY SCARY.
IF YOU TOUCH SOMETHING WITH RAW CHICKEN,
I KNOW.
RAW CHICKEN, YOU SHOULD DEFINITELY WASH YOUR HANDS.
IT'S SOMETHING THAT IS A SERIOUS ISSUE.
YOU DON'T WANT TO GET ANYBODY SICK FROM THAT KIND OF STUFF.
THEN I DON'T WANT YOU TO EAT IT.
SOPHIA FLIPS OUT.
(sobbing)
OKAY, SOPHIA, I WANT YOU TO BELIEVE IN YOURSELF
AS MUCH AS I DO,
AND I WOULDN'T HAVE TALKED TO YOU YESTERDAY
I KNOW.
AND IT'S OKAY.
YOU'RE HERE TO LEARN AND MAKE MISTAKES,
AND WE'RE NOT HERE TO MAKE YOU FEEL BAD.
WE'RE CRITIQUING WHAT'S ON THIS PLATE, AND THAT'S ALL,
AND WE'RE SAYING EVERYTHING WE'RE SAYING TO YOU
SO YOU CAN TAKE THAT INFORMATION AND LEARN FROM IT.
IN THE KITCHEN, IT GETS HOT,
AND YOU GOT TO ACCEPT THE CRITICISM,
AND YOU GOT TO FACE DISASTER AND RECOVER FROM IT.
I THINK THIS REALLY DRIVES HOME THE POINT
OF MAKING SURE WE READ OUR RECIPES
AND HAVE A GOOD MENTAL MISE EN PLACE.
IT'S CONTINUING TO BE TOUGH AND TO GET TOUGHER FROM HERE.
I'M GONNA GO THINK ABOUT THIS,
AND, SADLY, SOMEONE TONIGHT IS GOING HOME.
COMING UP...
TODAY WAS DEFINITELY SOMETHING
THAT I WISH WOULDN'T HAVE HAPPENED.
IF YOU GIVE ME ANOTHER CHANCE I PROMISE I'LL MAKE YOU PROUD.
(Marque) GOING INTO ELIMINATION, I THINK I MIGHT GO HOME.
AND, HONESTLY, IT MAKES ME A LITTLE DEPRESSED.
(Susie) MY PORK'S UNDER-SEASONED,
AND THAT'S MY PROBLEM.
IT'S ALWAYS MY PROBLEM.
(Rebecca) I'M REALLY ONLY THINKING ABOUT WHAT HAPPENED
WITH SOPHIA AND CHEF ANNE
AND HOW THAT KIND OF RUINED THE WHOLE TASTING EXPERIENCE.
(Sophia) I KNOW I'M IN TROUBLE,
BUT I'M HOPING THAT CHEF ANNE COULD BE SYMPATHETIC
WITH ME BEING THE NEW KID AND LET ME STAY
BECAUSE SHE COULD SAY CHEF BEAU DIDN'T TEACH ME RIGHT.
♪♪
(Beau) WELCOME BACK, RECRUITS.
THIS CHALLENGE WAS THE HARDEST CHALLENGE
THUS FAR,
BUT THERE IS STILL A LOT OF WORK AHEAD OF YOU.
THIS MENTALLY, I KNOW, WAS A LOT OF PRESSURE.
YOU'RE TESTED, AND YOU'RE PUT TO THE FIRE.
I KNOW YOU GUYS DIDN'T DO IT 100% CORRECTLY,
BUT YOU DID IT, AND NOTHING MAKES ME PROUDER OF ALL OF YOU.
OKAY, RED TEAM,
WHOSE DISH WAS THE NUMBER ONE TODAY?
REBECCA.
OH.
GOOD JOB.
(Rebecca) I WAS SO EXCITED.
THE HAIR ON MY ARMS STOOD UP.
ME, TOO. ME, TOO.
(Anne) BRAVA.
I HAD TWO RECRUITS ON MY TEAM
THAT WERE EXTREMELY CLOSE.
WE TALKED ABOUT MARINATING.
WE TALKED ABOUT GRILLING.
THE PERSON WHO REPRESENTED
THOSE TWO TECHNIQUES THE BEST TODAY...
WAS JENNY CROSS.
I WIN MY FIRST CHALLENGE,
AND NOT ONLY THAT, I WIN IT ON THE BLUE TEAM.
OH, MY GOSH.
THANK YOU, CHEF.
ALSO SAFE ON THE BLUE TEAM, JEN VECCHIO.
(Susie) GOOD JOB.
ALSO MOVING FORWARD ON THE RED TEAM
IS...
RACHEL.
THIS IS TRULY THE MOST DIFFICULT PART.
EDDIE, SOPHIA,
ONE OF YOU WILL BE GOING HOME.
EDDIE, WE HAVE THE ISSUE OF PRESENTATION.
IT SEEMS TO BE SORT OF A BIG STUMBLING POINT FOR YOU.
YOUR MISE EN PLACE IS GOOD, AND YOU WORK WITH PURPOSE,
BUT WE SORT OF HAVE A LITTLE TROUBLE
WITH CHOKING RIGHT AT THE FINISH.
SOPHIA, YOU SEEMED TO HAVE THE HARDEST TIME TODAY,
AND TIME MANAGEMENT CAME BACK TO BITE YOU THE HARDEST.
I THINK TODAY WAS DEFINITELY SOMETHING
THAT I WISH WOULDN'T HAVE HAPPENED,
AND I APOLOGIZE SINCERELY
FOR MY REACTION.
I COULDN'T EVEN, BEFORE I GOT HERE,
MAKE RAMEN, TO TELL YOU THE HONEST TO GOD TRUTH.
AND THE OTHER DAY I WAS MAKING DUCK
AND TASTING SWORDFISH TODAY.
I'M A STAY-AT-HOME MOM,
AND I'VE BEEN GIVEN THE OPPORTUNITY OF A LIFETIME
TO MAKE A BETTER LIFE FOR MY FAMILY.
IF YOU GIVE ME ANOTHER CHANCE, I PROMISE I'LL MAKE YOU PROUD.
THANK YOU.
(Beau) MARQUE, I WATCHED YOU WORK.
I SAW A LOT OF SECOND GUESSING.
I'VE BEEN OVER THIS WITH YOU,
AND I DON'T HAVE A LOT OF CONFIDENCE IN IT.
SUSIE, I'M ALSO WATCHING YOU STRUGGLE TODAY.
AT THIS STAGE IN THE GAME,
I FEEL LIKE WE SHOULD HAVE A GENUINE HOLD OVER THE RECIPES
AND FOLLOWING THEM IN ORDER,
AND YOU MADE A LOT OF MISTAKES.
THE PERSON WHO IS SAFE
IS MARQUE.
THAT'S OKAY, CHEF.
I HAVE TO ASK YOU TO TURN IN YOUR APRON,
BUT NEVER GIVE UP ON YOURSELF.
AT THIS POINT IN TIME I CAN'T REALLY EVEN FATHOM
THE AMOUNT THAT WE HAVE LEARNED.
GOOD LORD, I NEVER EVEN THOUGHT I'D BE ABLE TO CUT A CARROT.
YOU GOT IT. WISH YOU THE BEST OF LUCK.
(applause)
ON THE RED TEAM THE PERSON THAT'S GOING HOME TONIGHT...
IS SOPHIA.
I'M SORRY. AND PLEASE DON'T GIVE UP.
THANK YOU, CHEF.
I NEED TO ASK YOU TO TURN IN YOUR APRON.
THANK YOU.
YOU, TOO.
(Sophia) I'M JUST A REGULAR PERSON.
I'M NOT THE PRETTIEST, NOT THE SKINNIEST.
I DIDN'T GRADUATE HIGH SCHOOL.
AND I CAME THIS FAR, AND I'M REALLY PROUD OF MYSELF
FOR HAVING THE COURAGE TO EVEN COME OUT HERE AND DO THIS.
NEXT TIME ON "WORST COOKS IN AMERICA"...
WE'RE HAVING PROBLEMS.
30 HUNGRY PARTY GUESTS ARE GONNA WALK THROUGH THAT DOOR.
THIS CHALLENGE IS ONE OF THE HARDEST ONES YET.
WHY IS IT DOING THAT?
HERE COMES CAPTAIN INCONSISTENT AGAIN.
GET THAT PAN OFF THE BURNER. IT'S GONNA BURST INTO FLAMES.
SOME REALLY BAD STUFF WAS GOING DOWN.
NO, JENNY. JENNY.
THERE'S NO WAY I CAN RECOVER FROM THIS.
I THINK EVERYONE WAS JUST BUCKLING.
I HATE TO DISAPPOINT YOU.