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>> THIS IS "COOK YOUR *** OFF,"
WHERE INCREDIBLE HOOKING AND
HEALTHY FOOD FIGHT TO CO-EXIST.
>> EVERYTHING I LEARNED IN
CULINARY SCHOOL HAS JUST GONE
OUT THE WINDOW.
>> EACH WEEK, THREE CHEFS WILL
COMPETE TO HELP ONE DESPERATE
INDIVIDUAL SHAPE UP THEIR BAD
EATING HABITS.
>> I JUST NEED A LITTLE HELP, A
LITTLE PUSH.
>> THE CHEFS' MISSION IS TO
REMAKE AMERICA'S FAVORITE JUNK
FOOD.
>> GRILLED CHEESE SANDWICH.
>> PIZZA.
>> NACHOS.
>> POTATO SKIPS.
>> ONE UNHEALTHY MEAL AT A TIME.
>> THE FAST FOOD IS GOING TO
KILL HIM.
>> THE CHEFS WILL BE JUDGED BY A
PANEL OF EXPERTS LED BY
NUTRITIONIST, KERRY GLASSMAN.
>> HE HAS HYPERTENSION, HE HAS
HIGH CHOLESTEROL.
THAT IS HOW MUCH SODIUM HE
SHOULD BE GETTING IN A DAY.
>> I'M CHEF RICHARD BLAIS AND I
KNOW WHAT IT FEELS LIKE TO FIGHT
TO GET YOUR HEALTH BACK.
I LOST 50 POUNDS BY CHANGING THE
WAY I EAT AND COOK FOOD AND
THAT'S WHAT THIS COMPETITION IS
ALL ABOUT.
$50,000 IS ON THE LINE.
>> WOW!
>> GET READY TO "COOK YOUR ***
OFF"!
>>> OUR CHEFS THIS WEEK, CHEF
MICHELLE MEESHEN.
>> THIS COMPETITION THIS IS MY
DEAL.
I OPENED DRESSING ROOM
RESTAURANT IN 2007 WITH THE LATE
ACTOR, PAUL NEWMAN, THE
RESTAURANT FOOL LOWS THE FAMILY
VALUE OF ORGANIC, SUSTAINABLE
WELL BEING.
I HAVE TWO CHILDREN WITH TYPE
ONE DIABETES.
I HAVE TO LIVE EVERY DAY, MY
WIFE AND I, WITH THAT FEELING OF
WHAT CAN I DO SO THAT I DON'T
HAVE TO BURY MY SON?
MY LIFE IS WHAT ABOUT WHAT CAN I
DO TO HELP MAKE CHANGE FOR OTHER
PEOPLE.
THIS IS MY WHEELHOUSE.
>> OUR NEXT CHEF, ROCKS APP
SPRUENS.
>> I'M EXECUTIVE CHEF AT ALLISON
18.
I'M NOT A DIETITIAN.
I'M NOT A NUTRITIONIST.
I'M FINE DINING CHEF THAT USES
LOTS OF SALT AND BUTTER BUT I
LIKE PUSHING MYSELF OUTSIDE MY
COMFORT ZONE.
I THINK THAT'S HOW YOU LEARN,
THINKING ABOUT FOOD A DIFFERENT
WAY.
>> AND OUR THIRD CHEF, MICHAEL
GEL LATE TOE.
>> I'M FOOD STYLIST, EXECUTIVE
CHEF AND AWARD-WINNING BODY
BUILDER.
MY CAREER ENDED VERY QUICKLY, I
GOT IN A VERY BAD CAR ACCIDENT.
I COUNT WORK OUT THAT FLOWED
GAPING A LOT OF WEIGHT.
FINALLY, I JUST HAD ENOUGH.
I BECAME AN EXPERT IN DINING
NUTRITION.
SO I KNOW IF I CAN DO THAT I CAN
CHANGE ANYONE'S LIFE.
CHEF MICHELE, CHEF ROCKS APP,
CHEF MICHAEL, YOU ARE HERE TODAY
FOR ANGEL RODRIGUEZ.
ANGEL IS A FORMER BODY BUILDER
WHO HAS PACKED ON OVER 100 POUND
US IN THE LAST FEW YEARS.
DOCTORS SAY HE WILL BE A MAJOR
RISK FOR HEART DISEASE UNLESS HE
MAKES DRASTIC CHANGES TO HIS
DIET RIGHT NOW.
SO, PAY CLOSE ATTENTION TO HIS
STORY BECAUSE IN ORDER TO WIN
TODAY, YOU HAVE GOT PROVE THAT
YOU CAN GET ANGEL TO START
EATING HEALTHY.
>> MY NAME IS ANGEL RODRIGUEZ.
WHEN I WAS A BODY BUILDER, I HAD
THE PERFECT PHYSIQUE.
GAINING 100 POUNDS DOESN'T FEEL
VERY GOOD.
I AM HAVING HEALTH ISSUES
BECAUSE OF THIS I HAVE HIGH
BLOOD PRESSURE AND I GET REALLY
BAD MIGRANES AND THEY ARE
USUALLY TRIGGER ARED BY
UNHEALTHY FOOD.
NOW IT'S NOT ABOUT I WANT TO
LOOK GOOD.
NOW IT'S ABOUT, YOU KNOW, I WANT
TO LIVE A HEALTHY LIFE.
I WANT TO BE SETTING A BETTER
EXAMPLE FOR MY SON.
HE HAS ONLY SEEP ME AS I AM NOW.
THIS IS NOT ME.
YOU'RE NOT SEEING ME.
YOU'RE GONNA SEE ME SOON.
>> SO CHEFS, ANGEL WILL BE OUR
THIRD JUDGE AND HE IS GOING TO
BE TASTING ALL OF YOUR DISHES,
ALONG WITH OUR INDUSTRY EXPERTS.
NUTRITIONIST KERRY GLASSMAN AND
CHEF CLAUDIA FLEMING.
REMEMBER, ANGEL'S YOUR MOST
IMPORTANT CRITIC TODAY.
WHOEVER WINS HERE TODAY GETS AN
OPPORTUNITY TO MENTOR ANGEL AND
DEVELOP A MEAL PLAN JUST FOR
HIM.
THE WINNER ALSO ADVANCES TO THE
SEMIFINALS AND THAT'S ONE STEP
CLOSER TO OUR SUPER GRAND FINALE
WHERE ONE CHEF IS GOING TO WIN
$50,000.
SO WE HAVE THREE CROWNEDS TO GET
TO THE FIRST ROUND, WE SIMPLY
CALL SNACK ATTACK.
ANGEL LOVES A SUGARY SNACK AND
THE SUGARY SNACK THAT ANGEL LOVE
ITS THE MOST IS UNDER THIS BOX.
ICED HONEY BUNS.
>> I HAVE NEVER EATEN THAT.
I DON'T KNOW WHAT A HONEY BUN
TASTES LIKE.
>> ANGEL NO SHAME HERE.
WHY DO YOU LOVE THIS TREAT?
>> I'M BIG, LIKE, BREAD/DOUGH
EATER AND THEN YOU ADD THIS
SUGARY SWEET ICING ON TOP.
TO ME, IT'S -- JUST FEELS GREAT.
>> KERRY, WHY ISN'T THIS THE
BEST SUGARY SNACK FOR OUR
FRIEND, ANGEL?
>> I'M NOT SURE IF ANY SUGARY
SNACK IS IS A GOOD SNACK FOR OUR
FRIEND OVER HERE.
HE HAS A WHOLE HOST OF
CONDITIONS, HYPERTENSION,
OBESITY, HE GETS MIGRAINES, AND
THIS SNACK RIGHT HERE IS REALLY
THE WORST THING FOR ALL OF THOSE
CONDITIONS.
THEY ARE LOADED WITH PROCESSED
SUGAR AND TRANSFATS.
NOT ONLY DO THESE UNNATURAL
INGREDIENTS CAUSE ANGEL TO GAIN
WEIGHT, THEY ARE CAUSING HIM TO
CRAVE EVEN MORE OF THESE FOODS,
TRAPPING HIM IN A VICIOUS CYCLE.
>> ALL RIGHT, CHEFS, WE ARE
GIVING YOU A WHOPPING 20 MINUTES
AND ACCESS TO OUR HEALTHY
INGREDIENT PANTRY TO MAKE A DISH
INSPIRED BY ANGEL'S STICKY SWEET
BUNS.
YOU'RE GOING TO BE JUDGED ON
TASTE, CREATIVITY, AND, OF
COURSE, NUTRITION.
NO ONE WILL BE GOING HOME AT THE
END OF THIS ROUND.
BUT THE WINNER WILL GAIN A GIANT
ADVANTAGE GOING INTO THE SECOND
ROUND AND TRUST ME, IT'S AN
ADVANTAGE YOU REALLY, REALLY
WANT.
ALL RIGHT, CLEFS, GO "COOK YOUR
*** OFF"!
>> YOU GOT 20 MINUTES TO COME UP
WITH SOMETHING THAT'S GOING TO
REPLACE THIS SUGARY, GOOEY,
STICKY PASTRY THING.
I'M THINKING, I GOT THIS.
I GOT THIS.
I'M GONNA MAKE AN ALMOND FLOUR
CREPE WITH PINEAPPLE DRIED
CHERRY FILLING AND A YOGURT
HONEY SAUCE.
I HAVE TWO CHILDREN WITH TYPE
ONE DIABETES AND IF THERE'S ONE
THING I KNOW IN MY SUCCESS WITH
MY CHILDREN, IT'S DIFFERENT
ALTERNATIVES THAT CAN GET HIM
THE SWEETNESS HE IS LOOKING FOR
BUT BRING HIM GOOD HEALTH AT THE
SAME TIME.
>> SO, CHEF MICHELE, HE IS
COMMITTED TO THE CAUSE FOR SURE.
>> ABSOLUTELY.
>> SO CONCERNED, SUCH A MELLOW
CHEF, SOMETIME A TRICKY THING.
ONLY 20 MINUTES.
>> THE HONEY BUN IS A BRUTAL
DISH TO TRY TO RECREATE.
THERE'S REALLY NOTHING NATURAL
IN THERE.
BUT I KNOW THAT HE IS LOOKING
FOR SOMETHING THAT'S SWEET, WARM
AND GOOEY.
SO, I'M MAKING MY TAKE ON A
BELLINI.
I THINK OF USING RICE PAPER
BECAUSE IT'S NOT HIGH IN GLUTEN
AND CARBS AND HOPEFULLY I IT'S
GOING TO STILL GIVE THAT SWEET,
CRUNCHY, GOOEY SENSE OF COMFORT.
>> DON'T BACK UP.
>> YES.
>> I DON'T HAVE MUCH TIME TO
COOK ANYTHING TOO ELEGANT.
SO, I'M MAKING ANGEL A GOOEY,
STICKY CHOCOLATE PROTEIN BAR,
GUY AND I CRAB BUCKWHEAT GREETS,
COCONUT OIL, A LITTLE BIT OF
MAPLE SYRUP, HONEY AND I START
TO GRIND ALL OF THAT UP IN THE
FOOD PROCESSOR.
>> MIKAL IS MAKING A VERSION OF
A BREAKFAST BAR.
>> LOVE THAT.
>> KNOWING THERE'S AN ADVANTAGE,
YEAH, I'M FLYING WHIP.
I'M DOING EVERYTHING I CAN TO
MOCK IT OUT OF THE PARK AND
MIMIC THE FLAVORS OF A STICKY
BUN.
>> ALL RIGHT, CHEF, 13 MINUTES
LEFT, KEEP PUSHING.
ALL RIGHT WHAT DO WE GOT GOING
ON HERE I WANT TO DO SOMETHING
DOUGHY, I'M MAKING AN ALMOND
FLOUR CREPE.
I'M TAKING A RISK WITH THE
ALMOND FLOUR, I WANT TO GET IT
IS HARD TO GET THE CONSISTENCY.
I WANT ANGEL TO GET THE PASTRY
FEELING AND A LITTLE BIT THICKER
THAN ALL-PURPOSE FLOUR.
THAT'S WHAT I'M FOCUSED ON.
>> TRYING TO BREAK HIM FROM THE
ADDICTION.
>> TRYING TO KEEP IT SIMPLE.
>> SOUNDS LIKE A GREAT IDEA.
KEEP AN EYE ON THE CLOCK.
CHEF MICHAEL, HOW ARE YOU?
>> GOOD, MY FRIEND, HOW ARE YOU?
>> YOU KNOW ABOUT ANGEL'S STORY,
YOU SHARE A SIMILAR STORY?
>> EX-BODY BUILDER, I'M VERY
FAMILIAR WITH DIET AND
NUTRITION.
RECENTLY LOST 75 POUNDS MYSELF.
I CAN CONNECT WITH ANGEL.
I LIVED EVERYTHING HE IS LIVING
RIGHT NOW.
I WANT TO SHOW SO HIM THAT IT
CAN BE DONE, I HAVE A DONE IT.
I'M LIVING PROOF THAT YOU CAN DO
THIS THROUGH A GREAT DIET AND
PREPARING A NICE LITTLE TREAT
THAT I MAKE FOR MYSELF,
HOPEFULLY HE WILL ENJOY THE
SAME.
>> YOU DEFINITELY KNOW WHAT
YOU'RE TALKING ABOUT.
>> I HOPE SO
>> BEHIND YOU.
>> YEP.
>> I AM THE EXECUTIVE CHEF AT
THE RESTAURANT, BUT I LOVE
WORKING THE LINE.
I'M MAKING MY FILLING.
AND I THINK OF USING GREEK
YOGURT BECAUSE IT GIVES THAT YOU
CREAMY FROSTING IDEA, BUT IT'S
GONNA BE HEALTHY BECAUSE IT'S
NON-FAT YOGURT.
THERE IS A LITTLE BIT MORE ADDED
PRESSURE BEING JUDGED ON THE
NUTRITIONAL VALUE OF THE FOOD
BECAUSE I DON'T COME FROM THAT
KIND OF NUTRITIONAL BACKGROUND.
BUT I KNOW THAT I CAN BRING GOOD
TECHNIQUE, GOOD FLAVOR PROFILES
AND HOPEFULLY, THAT'S.
ING THAT WILL PULL ME THROUGH.
>> COME ON, CHEFS, GOT TO GET
DONE.
FIVE MINUTES.
>> I LOOK UM AT THE CLOCK AND I
REALIZE I'M SUPER FAR BEHIND.
THERE'S, LIKE, FIVE MINUTES AND
I HAVEN'T EVEN STARTED COOKING
THE CRANES.
>> OH, MAN, CHEF MICHELLE HAD TO
THROW ONE OF HIS CRANES AWAY.
>> FIRST TURNS INTO A SOUFFLE
BECAUSE THE PAN'S TOO HOT.
>> OH, NO.
>> I'M, LIKE, IN TROUBLE, RIGHT
NOW.
>>> COME AROUND.
>> WE HAVE 20 MINUTES TO CREATE
HEALTHIER VERSION OF ANGEL'S
FAVORITE SNACK, VANILLA-GLAZED
STICKY BUN.
GUYS, YOU HAVE TO START PLATING.
I HAVE TO START PLATING, I TAKE
OUT MY STICKY CHOCOLATE GOOEY
BATTER AND ROLL IT OUT.
>> WHAT CHEF MICHAEL'S SNACK
LOOKS LIKE.
TO ME THAT DOESN'T LOOK LIKE A
BAR.
>> THREE MINUTES, CHEFS.
>> BEHIND, HOT.
BEHIND, HOT.
>> I'M GOING TO PULL THE
BELLINIS OUT OF THE OVEN SO THEY
ARE NICE AND WARM ALL THE WAY
THROUGH AND PUT THEM ON THE
PLATE WITH MY GRANOLA TOPPING.
LOOK AC THIS THE TAKE ON THE
HONEY BUN I KNOW IS EITHER GOING
TO BE SOMETHING THAT ANGEL CAN
GET BEHIND OR IT'S GONNA BE
SOMETHING THAT IS TOO OUT OF THE
BOX FOR THE STAGE THAT'S AT IN
HIS LIFE CHANGE RIGHT NOW.
>> 1:40, GUYS, BEHIND.
1:40.
>> CHEF ROXANNE LOOKS LIKE SHE
IS FINISHING UP.
CHEF MICHEL HAS A CREPE IN THE
PAN.
>> 45 SENDS LEFT AND I'M RUSHING
TO GET EVERYTHING ON THE PLATE.
>> CHEF MICHEL, LET'S GO, LET'S
GO, LET'S GO, LET'S GO
>> I REALIZE I HAVEN'T EVEN
STARTED MAKING MYOGURT HONEY
SAUCE.
>> WITHOUT THIS SAUCE THAT
STICKY GLAZE, THE MOST IMPORTANT
COMPONENT OF A STICKY BUN ISN'T
HAPPEN, IT'S NOT HAPPENING.
>> 10, 9, 8, 7, 6, 5, 4, 3, 2,
1, STOP, CHEFS!
HANDS UP.
STOP COOKING.
>> I'M UP, I'M SO DISAPPOINTED
IN THIS PLATE.
I'M THINKING, I'M COOKED.
>> SO CHEFS IT IS TIME TO MAKE
ICED HONEY BUNCE, THE ORIGINAL
HAS EMPTY CALORIES AND REFINED
SUGAR.
THE TEXTURE IS SOMETHING ANGEL
CRAVED.
LET'S SEE IF YOUR NEW AND
IMPROVED SNACKS STAND UP TO THE
ORIGINAL.
CHEF ROXANNE, TELL US WHAT YOU
MADE.
>> RICE PAPER REHYDRATED AND
STUFFED WITH GREEK YOGURT.
>> WHAT DO YOU THINK ABOUT THIS
DISH, FROM NUTRITIONIST
STANDPOINT?
>> FIRST OF ALL, EX-LEAPT USE OF
INGREDIENT.
YOU REALLY PUT THEM TOGETHER
BEAUTIFULLY IN A WAY I THINK
WORKS VERY WELL.
>> CHEF CLAUDIA?
>> THE FLAVORS ARE INCREDIBLY
COMPLEX, HOWEVER, THE TEXTURE IS
NOT ONE I'M LOVING.
>> ANGEL WHAT DO YOU THINK ABOUT
ROXANNE'S DISH?
>> I'M JUST NOT REALLY A FAN OF
YOGURT.
>> MY ENTIRE DISH WAS BASED ON
YOGURT AND HE HATES YOGURT.
SO THAT ONE CHOICE COULD LOSE ME
THE ADVANTAGE FOR SURE.
>> CHEF MICHEL?
>> WHAT I MADE TODAY WAS AN
ALMOND FLOUR CREPE WITH DRIED
CHERRIES AND PINEAPPLE AND I
WOULD LIKE YOU TO CLOSE YOUR
EYES AND IMAGINE THAT THERE IS A
HONEY YOGURT STICKY GLAZE ON IT.
I'M DEFINITELY NERVOUS, IF I
EVER WOULD HAVE GOT THE SAUCE
DONE, ANGEL COULD HAVE HAD THE
STICKINESS, BUT WITHOUT THAT
GLAZE, I FEEL LIKE I FAILED HIM.
>> ALL RIGHT, KERI WER KERI, WH
THINK ABOUT THIS?
>> THERE'S A WHOLE LOT OF
NUTRITION GOING ON HERE.
IT WASN'T COMPLETE.
I LOVE THE CREPE IS ALMOND
FLOUR.
IT IS A GREAT WAY TO GET IN
PLANT-BASED PROTEIN, VERY
IMPORTANT FOR STABILIZING YOUR
BLOOD SUGAR.
>> I HAVE TWO SONS WITH TYPE ONE
DIABETES.
WE SPEND MOST OF OUR TIME TRYING
TO MITIGATE THOSE PROCESSED
CARBOHYDRATES.
>> SO ANGEL --
>> I JUST HAD A FEW PIECES, I
FIGURED IF I ATE THE WHOLE
THING, I WOULD BE SATISFIED.
AS DESSERT OR A SNACK, I THINK
IT'S GREAT.
>>ED IDEA OF THE GLAZE WAS
BRILLIANT.
AS MUCH AS I CAN IMAGINE WHAT IT
WOULD HAVE TASTED LIKE,
UNFORTUNATELY, BECAUSE YOU LEFT
OUT THE GLAZE YOU CAN IT DIDN'T
FEEL LIKE IT WOULD TAKE THE
PLACE OF THE HONEY BUN.
>> NEXT UP, CHEF MICHAEL.
>> WHAT I HAVE HERE IS A STINGY,
CHOCOLATY LOG WITH A BUCKWHEAT
AND COCONUT ICING.
I CAN RELATE.
OFFICE BIG BOY.
THROUGH DIET AND NUTRITION AND
EXERCISE, A I LOST A LOT OF
WEIGHT.
KNOW IF I CAN DO IT YOU CAN DO
IT.
>> ANGEL?
>> IT FEELS LIKE I'M EATING
PROTEIN BAR.
I'M SURE COULD I DO SOMETHING
LIKE THIS COULD I DEFINITELY
DISH
>> PACKAGE IT UP AND CARRY IT
WITH YOU.
>> CAN'T DO THAT WITH A CREPE OR
BELL LEANNY.
>> I WAS EXCITED TO SEE YOU WERE
GOING THE BAR ROUTE.
I WAS THINKING HERE IS SOMETHING
THAT ANGEL COULD HAVE TO KEEP
HIS METABOLISM UP, KEEP HIM
SATISFIED, HE GOES INTO THE NEXT
MEAL WITHOUT HAVING TO STUFF THE
WHOLE PIZZA DOWN.
>> CHEF CLAUDIA?
>> IT AIN'T BEAUTIFUL.
THE VISUAL PRESENTATION IS NOT
ONE I'M LOVING.
>> UNDERSTOOD.
>> SO, CHEF, THE JUDGES ARE
GOING TO DELIBERATE RIGHT NOW.
YOU CAN HEAD ON DOWN TO THE
PANTRY AND WE WILL CALL YOU UP
SHORTLY.
>> THE PRESENTATION OF THE DISH
IS NOT APPEALING BUT I THINK I
NAILED THE NUTRITIONAL PART OF
IT AND THAT'S WHAT THE
COMPETITION IS REALLY ALL B.
>> WELL WHAT DID YOU GUYS THINK?
>> THAT WAS INTENSE, MAN.
I MEAN 20 MINUTES, HOLY COW.
>> JUDGES, WE HAVE TO MAKE A BIG
DECISION HERE BECAUSE ONE OF
THESE CHEFS GETS A GIANT
ADVANTAGE HEADING INTO THE
SECOND ROUND.
I THINK IT'S UNFORTUNATE THAT
CHEF MICHEL DIDN'T GET A FEW
ELEMENTS ON IT, BECAUSE CHEF
MICHEL REALLY GAVE US THAT
DOUGHY CHARACTER OF THE STICKY
BUN.
>> HE DID.
HE HAD THE MAKINGS OF IT.
I THINK HE COULD HAVE PULLED IT
TOGETHER, HE JUST DIDN'T GET
THERE.
>> MAYBE IT'S A BLESSING IN
DISGUISE THAT I DIDN'T PUT
YOGURT ON THE PLATE, BUT I STILL
THINK I'VE LOST THIS ROUND.
>> I THINK THAT CHEF ROXANNE
INCORPORATEDED SO MANY NUTRIENTS
IN AN INCREDIBLE WAY.
IT TASTED GREAT.
I THOUGHT IT LOOKED BEAUTIFUL.
WHAT DO YOU THINK?
>> BECAUSE I JUST DON'T LIKE
YOGURT, BY ITSELF, I DON'T THINK
I COULD DO IT BUT PREPARING IT
LIKE THIS, I CAN EAT IT WITHOUT
GIVING IT A SECOND THOUGHT.
>> IN HINDSIGHT, I WISH WE HAD
ASKED, YOU KNOW, WHAT HIS
PREFERENCES WERE AS OPPOSED TO,
YOU KNOW, JUST KIND OF GOING
AFTER THE CONCEPT OF THE HONEY
BUN.
>> I THINK MICHAEL'S DISH WAS A
GREAT EFFORT, BUT TOO PRACTICAL.
IT WASN'T FOOD, IN MY PUN.
>> I'M AN ON THE GO WORKING MOM
NUTRITIONIST.
IT WAS TOTALLY FOOD FOR ME.
>> HE UNDERSTANDS YOUR MINDSET.
>> DEFINITELY KNOWS WHAT'S GOING
ON IN REGARDS TO WHAT WE WOULD
EAT AS BODY BUILDERS.
>> YOU'RE, LIKE, UNIQUELY
POSITIONED HERE, DUDE.
>> EX-BODY BUILDER AND STUFF.
YEAH.
I PUT MY LOVE AND PASSION IN
KNOW THAT DISH AND I'M PRAYING
THE JUDGES CAN SEE THAT.
>> WE MADE A DECISION?
ALL RIGHT.
LET'S BRING OUR CHEFS BACK UP.
>>> ALL RIGHT, CHEFS, ALL THREE
OF YOU ARE COMPETING TO HELP
ANGEL GET HIS BODY BACK.
YOUR CHALLENGE IN THE FIRST
ROUND WAS TO MAKE A TASTY SNACK
GOOD ENOUGH TO REPLACE ANGEL'S
FAVORITE SNACK, A STICKY, GOOEY
HONEY BUN.
WE TOOK INTO CONSIDERATION
TASTE, CREATIVITY AND NUTRITION
AND THE JUDGES, THEY HAVE MADE A
DECISION.
CHEF ROXANNE, YOU'RE THE WINNER
OF THE SNACK ATTACK ROUND.
>> THANK YOU.
WINNING THAT CHALLENGE WAS
TOTALLY U.N. EXPECTED.
YOU NOSE, THIS IS SO OUT OF MY
ELEMENT.
I REALLY DID NOT THINK THAT I
HAD THAT IN THE BAG AT ALL.
I'M JUST GLAD THE GREEK YOGURT
MADE IT THROUGH TO BE HONEST
WITH YOU.
>> THAT SUCKS.
>> THE CREATIVITY INVOLVED WAS A
STEP ABOVE.
>> THANK YOU.
THAT MAKES ME FEEL LIKE EVEN
THOUGH I COME FROM THE LAND OF
SALT AND BUTTER, I CAN MAYBE
HANG WITH THIS GROUP.
>> SO AS THE WINNER OF THIS
ROUND, YOU'RE GOING TO GET A LEG
UP ON THE COMPETITION HEADING
INTO THE NEXT ROUND BUT I WILL
TELL YOU ABOUT YOUR ADVANTAGE IN
A SECOND.
THIS ROUND IS OUR MEAL MAKEOVER.
AFTER THIS ROUND, SOMEONE WILL
BE ELIMINATED.
SO ANGEL, WHAT'S JUST ONE DISH
THAT YOU LOVE TO EAT?
>> I HAPPEN TO BE A BIG FAN OF
CHINESE FOOD.
I LOVE PORK FRIED RICE.
>> THERE YOU GO.
THERE YOU GO.
>> PORK FRIED RICE?
OH, MAN.
>> SO KERI, WHY IS THIS MAYBE
NOT A GREAT IDEA FOR ANGEL?
>> HE IS IN A VICIOUS CYCLE OF
POOR HEALTH AND AS MUCH AS I
HATE TO SAY IT, IT'S GOING TO
KILL HIM.
WHAT I'D LIKE HIM TO DO IS GET
AWAY FROM THE HIGH-FAT,
HIGH-SODIUM, REFINED
CARBOHYDRATES THAT HE IT'S.
FIRST OF ALL, 1500 MILLIGRAMS OF
SODIUM IN THAT ONE DISH.
THAT IS HOW MUCH SODIUM HE
SHOULD BE GETTING IN A DAY.
ALSO, OBVIOUSLY, LLOYDED WITH
FAT.
REFINED CARBOHYDRATES.
ALL OF THESE THINGS ARE WORKING
TOGETHER IN A REALLY HORRIBLE
WAY.
WE NEED TO TURN HIM AROUND SO HE
CAN LIVE.
>> SO, CHEFS, WE ARE ASKING YOU
TO USE THE BEST OF YOUR CREATITY
OF FIND AN EXCITING NEW WAY TO
SATISFY ANGEL'S CRAVING FOR PORK
FRIED RICE.
SO CHEF ROXANNE, YOU CAME OUT ON
TOP IN THE SNACK ATTACK ROUND,
SO YOU'RE GOING TO GET THE
OPPORTUNITY TO PICK ONE OF THREE
HEALTHY, BUT VERY CHALLENGING
INGREDIENTS FOR YOUR TWO
COMPETITORS TO USE IN THIS DISH.
THEY HAVE TO USE THIS
INGREDIENT.
YOU DO NOT.
ALL RIGHT.
SO, CHEF ROXANNE, RUN DOWN TO
THE PANTRY, PICK OUT YOUR
INGREDIENT, AND CHOOSE WISELY.
MICHEL, THAT DOESN'T SOUND GOOD
TO YOU, LOOKS LIKE?
>> I'M SHAKING.
SHE CAN REALLY TORPEDO ME ON
THIS ONE.
>> WE ARE GIVING CHEF ROXANNE
WEE LA KOCI, SQUID INK AND
BITTER MELON.
>> I WANTED TO PICK THE MOST
CHAL CHALLENGING INGREDIENTS,
OBVIOUSLY, TO GIVE MYSELF A LEG
UP.
SORRY, GUYS.
>> AND CHEF ROXANNE, WHAT DID
YOU GRAB?
>> I GRABBED THE WHEEL LA COTE.
>> A VERY DEVIOUS CHOICE.
IT IS A FUNGUS THAT GROWS ON
CORN IT HAS A VERY BITTER AND
EARTHY TASTE SO IT CAN BE A VERY
CHALLENGING FLAVOR TO WORK WITH.
CHEF MICHEL, CHEF MIKE A.M., YOU
WILL HAVE TO WORK WHEEL LA KOCI
INTO YOUR DISH.
ALL RIGHT GO "COOK YOUR ***
OFF."
>> SO THIS IS LIKE A MUSHROOM,
SORT OF?
>> WHEEL LA COACH CHILL IS A
FUNGUS THAT GROWS ON CORN.
IT IS WILD IT IS A SPECIAL THING
T IS A MEXICAN INN GREED YENT
I'M INTERESTED TO SEE HOW THEY
WORK THIS INTO PORK FRIED RICE.
>> WE HAVE 30 MINUTES TO GIVE
PORK FRIED RICE A MEAL MAKEOVER.
I BLEW IT IN THE FIRST ROUND AND
GET A HANDLE ONLY THE TIME.
I'M MAKING SIMPLE.
CHICKEN FRIED MILL WET SWEET
POTATO AND KALE.
MILL SATURDAY GREAT, GREAT
REPLACEMENT FOR RICE.
IT'S SO GOOD FOR YOU.
AND IT COOKS IN 20 MINUTES.
PERFECT.
>> YOU KNOW, ANGEL THIS RECIPE
AND ALL THE CHEF'S RECIPES YOU
CAN FIND ON UPWAVE.COM.
>> AWESOME.
>> FOR ANGEL, I'M MAKING A SMOKY
PORK TENDERLOIN VEGETABLE STIR
FRY WITH QUINOA.
I WANT TO SHOW ANGEL YOU CAN USE
THE SAME INGREDIENTS AS
TRADITIONAL PORK FRIED RICE BUT
USING DIFFERENT METHODS OF
COOKING TO MAKE A HEALTHIER
VERSION WHY GIVE UP ALL THOSE
GOOD FLAV OFFICERS YOU DON'T
HAVE TO?
>> I LOVE PORK TENDERLOIN.
VERY CLEAN MEAT.
>> HE GET THE VACUUM SEALER OUT,
LEMON GRASS, A LITTLE BIT OF THE
PUMPKIN SEED OIL AND RUN OVER TO
THE SO YOU REED IS MACHINE.
BY COOKING IN SO YOU REED IS, I
CAN LET IT SIT AND SLOWLY COOK
IN ITS NATURAL JUICES AND I CAN
JUST ADD A NICE CARMELIZATION.
>> SO YOU REED IS COOKING IN A
FOOD SAFE SO THAT THE FOOD CAN
COOK AT A VERY PRECISE
TEMPERATURE.
>> A AND NO ADDED, NOT ADDING
ANY FAT TO IT.
26R7B8G9S
>> 25 MINUTES, GUYS.
I'M MAKING CHICKEN THIGHS, SWEET
AND SOUR CHICKEN.
PEOPLE CAN'T DIFFERENTIATE
BETWEEN ACID AND SALT.
I TRY TO USE THAT TO MY FAVOR.
I IMMEDIATELY GRAB THE
PINEAPPLE, TAMARIND, ONION,
FRESH GINGER AND THAT BECOMES
THE SAUCE FOR THE CHICKEN
THIGHS.
>> ALL RIGHT, CHEF, 15 MINUTES
LEFT, 15 MINUTES.
>> I'M SO FOCUSED ON GETTING MY
DISH DONE AND GETTING IT PLATED
ON TIME AND I REALIZE, WAIT A
MINUTE, ROXANNE THREW ME WHEEL
LA KOCI.
HERE WE GO AGAIN.
SO THE ONLY THING I REALLY KNOW
HOW TO DO IS JUST PURE RAY IT,
BUT IT'S JUST A LITTLE BIT TOO
MIST TEAR YOUFRS ON ITS OWN, SO
I GRAB SOME FISH SAUCE.
I'M GONNA FOLD THIS INTO THE
MILLET AT THE END AND I'M HOPING
THAT BECAUSE OF THAT LITTLE BIT
OF FISH SAUCE, IT'S GONNA TASTE
MORE LIKE STIR FRIED.
>> HERE.
HERE.
>> AWESOME.
THANKS, BROTHER.
>> I'M FOCUSED ON REMOVING THE
SODIUM FROM THE DISH BUT I WANT
TO INCORPORATE SOMETHING SO HE
PICKS UP THAT SALTY FLAVOR, I
USE CELERY AS A NATURAL SALT
COMPONENT AND I START
INCORPORATING MY WHEEL LA COACH
CHILL, I SMASH A LOT OF IT TO
GET THE ACTUAL PULP OUT, KNOWING
IT ADDS NATURAL UMAMI FLAVOR
WITHOUT ADDING ANY EXTRA SODIUM.
BACK, BACK, BACK.
>> AFTER WING THE FIRST ROUND, I
FEEL MORE CONFIDENT.
I KNOW THAT IN THIS SECOND
ROUND, I'M GOING TO PUSH MYSELF
TO DO XMG A LITTLE BIT OUT OF
THE BOX AND A LITTLE BIT MORE
CHALLENGING.
I THINK OF USING CUCUMBERS TO
REPLACE THE RICE BECAUSE IT'S
ABOUT OPENING ANGEL'S MIND TO
DIFFERENT FLAVORS AND DIFFERENT
TEXTURES.
>> IS THAT ZUCCHINI?
>> THAT'S INTERESTING THAT SHE
IS DOING THAT AS THE RICE, BUT
WOULD THAT GO TOO FAR FOR YOU,
TOO FAR FROM THE PORK FRIED
RICE?
>> JUDGING FROM WHAT I'M SEEING
RIGHT NOW, I WOULD STILL BE
HUNGRY.
>>> THE CLOCK IS RUNNING DOWN
QUICK.
WE HAVE TO MAKE OVER ONE OF
ANGEL'S FAVORITE DISHES, PARK
FRIED RICE.
THE MOST IMPORTANT PART OF MY
DISH IS THE PORK TENDERLOIN.
IT NEEDS TO BE COOK TO
$PERFECTION.
IN PORK FRIED RICE, THE PORK IS
TRADITIONALLY SERVED WELL DONE
SO I'M GOING TO PUT IT IN THE OF
TON LET IT COOK JUST A LITTLE
LONGER.
>> I LOOK UP AT THE CLOCK, I GOT
THE TIME TO PLAY THE THIS DISH.
ALL I HAVE TO DO IS GET THE
VEGETABLES INTO THE MILLET AND I
DUMP ALL THE MILLET ON TOP AND
I'M LIKE, BIG MISTAKE.
WAY WEIGH TOO MUCH.
SO I START SCOOPING TO GET THE
MILLET OUT, BUT THERE'S NO
TURNING BACK.
>> ONE MINUTE.
>> YES.
>> THIS LOOKS DELICIOUS.
>> SO, I'M LOOKING AROUND AND
I'M SEEING THESE STIR FRIED
DISHES THAT ARE THE SAME
CONCEPT.
ONE'S QUINOA, ONE'S MILLET.
>> YES.
>> I'M CONFIDENT LOOKING AROUND,
BECAUSE MY DISH IS COMPLETELY
DIFFERENT.
>> ALL RIGHT, CHEFS, 10, 9, 8,
7, 6, 5, 4, 3, 2, 1.
STOP COOKING!
HANDS UP.
>> WH TO.
O!
>> I FEEL THAT I PRETTY MUCH
NAILED THE REMAKE OF THE PORK
FRIED RICE DISH.
I THINK THE OTHER TWO
COMPETITORS, I THINK THEY PLAYED
IT SAFE BY USING CHICKEN.
>> A SIGN OF A GOOD ROUND, LOTS
AND LOTS OF SWEAT.
ANGEL'S FAVORITE DECADENT DISH
IS PORK FRIED RICE.
BUT HE IS READY TO MAKE ROOM IN
HIS DIET FOR A HEALTHIER
ALTERNATIVE.
SO THE THREE OF YOU HAVE CREATED
SOME LIGHTER OPTIONS.
AND OF COURSE, CHEF ROXANNE HAD
THE OPPORTUNITY TO GIFT CHEF
MICHAEL AND CHEF MICHEL THE
HUITLACOCHE.
SO EXCITED TO SEE HOW YOU
INCORPORATED THAT IN THIS MEAL.
FIRST UP, CHEF ROXANNE?
>> A CUCUMBERED INTO WELL A
CHICKEN THIGH BRAISED IN SWEET
AND SOUR SAUCE, A BIT OF RED
ONION AND FRESH GINGER FOR BITE.
>> CHEF CLAUDIA WHAT DO YOU
REALLY LOVE ABOUT THIS DISH AND
WHAT MAYBE MISSED THE MARK?
>> I LIKE THE IDEA THAT YOU USED
THE CHICKEN THIGHS TO REPLACE
THE PORK BUT COULD I HAVE USED
MORE SPICE.
>> CHICKEN'S GREAT.
IT ACTUALLY FEELS MORE LIKE A
SALAD.
SO, MY ONLY CONCERN, I THINK I
WOULD STILL BE HUNGRY.
>> I LOVE THE USE OF THE COUPLE
COUPLE BER NOODLES AND CUCUMBERS
ARE LOADED WITH WATER VOLUME AND
THAT ACTUALLY DOES HELP FILL YOU
UP.
I MEAN, THERE'S SO MUCH IN THERE
THAT'S SO GOOD FOR ANGEL, BUT
THIS WOULDN'T FILL ME.
AND I HAVE A LOT -- SORRY TO
SAY, AND OUR FRIEND ANNE GEL
OVER HERE.
>> KERI WAS SO BEHIND THE
CUCUMBER NOODLES BUT IT DOESN'T
MATTER HOW HEALTHY IT IS, IT'S
ABOUT WHAT'S REALLY RIGHT FOR
ANGEL.
>> NEXT UP, CHEF MICHAEL.
>> WHAT I HAVE IN FRONT OF YOU
IS A SMOKY PORK TENDERLOIN WITH
QUINOA.
I WANTED TO INCORPORATE THAT
PORK BUT A NATURAL WAY, NOT THE
NATTY WAY, I USED NO SALT
WHATSOEVER, I USED ECONOMIRY AS
MY SALT ADDITIVE.
>> I THINK ALL OF THE FLAVORS
HAVE BEEN CONFINED.
THE HUITLACOCHE SORT OF
SEAMLESSLY AND I DON'T MISS THE
SALT AT ALL.
>> ANGEL WHAT DO YOU THINK OF
THIS?
>> I DON'T FEEL LIKE ANYTHING IS
MISSING IT HAS THE RICE FEEL AS
WELL.
>> LET'S BE HONEST, ARE YOU
LOOKING FOR A PACKET OF SOY
SAUCE?
>> NOPE.
>> I LOVE PORK TENDERLOIN AS A
LEAN MEAT, BUT THE PORK WAS
OVERCOOKED.
IT'S A LITTLE DRY AND I THINK
THAT WOULD DEFINITELY AFFECT HIM
FEELING SATISFIED.
>> IT'S HARD THING TO SWALLOW,
TO HEAR THAT IT WASN'T COOKED TO
PERFECTION.
MY HEART SANK.
>> CHEF MICHEL, WHAT HAVE YOU
PREPARED FOR US TO MAKE OVER
ANGEL'S PORK FRIED RICE?
>> I PREPARED A CHICKEN AND
MILLET STIR FRIED RICE AND I
WANTED TO GET THE SWEET POTATOES
IN THERE TO TRY TO GET HIM THE
BULK THAT HE NEEDS.
MY FINGERS ARE CROSSED THAT THEY
LOVE MY DISH BECAUSE I FEEL LIKE
I'M JUST STARTING TO GET A
GROOVE.
>> CLAUDIA?
>> I TASTE THE HUITLACOCHE A BIT
MORE IN THIS DISH, WHICH I
REALLY LIKE.
>> I APPRECIATE THAT BECAUSE
THAT WAS A CHALLENGE.
>> SO ANGEL WHAT DO YOU THINK
ABOUT CHEF MICHEL'S RENDITION?
>> THE GRAIN HERE IS REALLY
STANDING OUT.
THIS COULD PROBABLY FILL ME UP.
>> THE MILLITY AND THE SWEET
POTATO, THEY BOTH ARE HIGH IN
CARBOHYDRATES, THEY ARE BOTH
LOADED WITH CARBS, GOOD ONES,
EXCELLENT ONES, ALSO LOADED WITH
NUTRIENTS BUT I THINK BECAUSE OF
THAT I WOULD HAVE MAYBE TAKEN IT
DOWN A NOTCH IF YOU WERE GOING
TO KEEP THE SWEET POTATO IN
THERE OR ADDED IN VEGABLES.
THE PRO-PORTION IS A LITTLE BIT
OFFER.
>> SORRY ABOUT THAT.
>> I THINK WE WERE PRESENTED
WITH SOME AMAZING FOOD.
THE JUDGES HAVE A REALLY TOUGH
DELIBERATION AHEAD BUT SOMEONE,
UNFORTUNATE SLICK, GOING TO HAVE
TO GO HOME.
SO CHEFS, YOU CAN RETIRE TO THE
PAN TRAINED OUR JUDGES WILL GET
TO WORK.
JUDGES, I AM SO HAPPY THAT I'M
NOT YOU.
WE HAVE THREE REALLY TALENTED
CHEFS.
>> WELL, CHEF ROXANNE, I LOVE
THE VIEWS EUST OF THE CUCUMBER
AS THE NOODLE.
I MEAN, SHE REALLY -- SHE TALKED
TO ME, THAT WAS LIKE BLOWING ME
KISSES, I LOVED THAT.
>> IF THIS WAS MY JUST DINNER,
IT IS LIKELY I MIGHT STILL BE
HUNGRY, ESPECIALLY THE THIS
STAGE.
>>> IT IS TOO DRAMATIC SHIFT FOR
YOU AT THIS POINT.
>> HOW DO WE NOT GIVE CHEF
ROXANNE A CHANCE WHEN SHE WON
THE FIRST ROUND AND DID A GREAT
JOB IN THE SECOND ROUND?
>> ANYBODY CAN MAKE A STIR FRY
WITH A GRAIN.
BUT, LIKE WHAT'S THE FUN IN
THAT?
I WAS KIND OF OUT THERE WITH,
YOU KNOW, DOING SOMETHING
DIFFERENT BUT I DON'T KNOW IF
THAT'S GONNA PLAY IN MY FAVOR OR
NOT.
>> CHEF MICHEL, HE REALLY
UTILIZED SO MANY DIFFERENT
NUTRIENTS FOR YOUR HEALTH, FOR
YOU.
HE REALLY WAS COOKING FOR YOU.
>> CHEF MICHEL'S DISH JUST FELT
MORE COMFORTABLE TO ME.
THAT WAS THE ONE THAT I ATE AND
I JUST LIKED THE MOST.
I ACTUALLY ATE MORE OF T.
>> AND CHEF MICHAEL, THE WAY HE
WILL BE ABLE TO RELATE TO ANGEL,
I THINK IS GOING TO BE KEY.
>> I DON'T WANT TO GO HOME THIS
ROUND, 'CAUSE THEN I WON'T HAVE
A CHANCE TO WORK WITH ANGEL AND
I KNOW I CAN GET HIM TO WHERE HE
NEEDS.
>> THEY ARE REALLY TOUGH
CHOICES.
>> THIS IS REALLY, REALLY HARD
A.
>> SO JUDGES, IT'S A TOUGH ONE,
BUT I THINK WE MADE DECISION,
RIGHT?
>> I THINK WE MADE A DECISION.
>> I THINK SO.
>>> CHEFS, YOU'RE HERE TO HELP
ANGEL COOK HIS WAY BACK TO BUFF.
AND EACH OF YOU HAS PRESENTED
HIM AN EXCITING NEW TAKE ON ONE
OF HIS FAVORITE, DECADENT
DISHES, PORK FRIED RICE.
BUT UNFORTUNATELY, ONLY TWO
CHEFS CAN KEEP FIGHTING INTO THE
THIRD AND FINAL ROUND.
>> THE CHANCE OF -- OF MIKE OR
ROCKS ANN'S DISH BEATING MINE IS
RIGHT UP THERE.
>> CHEF MICHAEL, YOU'RE SAFE.
YOU WILL CONTINUE TO FIGHT INTO
THE THIRD ROUND.
>> YOU JUST SCARED THE HELL OUT
OF ME, BRO.
>> SO NOW IT'S BETWEEN CHEF
MICHEL AND CHEF ROXANNE AND IT
WAS NOT AN SEES I DECISION.
RAZOR-THIN VERDICTS.
>> MAYBE I'M DONE.
>> CHEF ROXANNE, YOU'VE BEEN
ELIMINATED.
EA
>> THAT'S SURPRISE.
>> CHEF ROCKS A.M., YOUITY THIS
OUT OF THE PARK IN THE FIRST
ROUND.
THE SECOND ROUND, SO CREATIVE,
DID SUCH A GREAT JOB AS WELL, A
DISH THAT I WOULD LOVE TO EAT
EVERY DAY, JUST NOT THE PERFECT
DISH FOR ANGEL HERE.
>> I WANT TO THANK YOU FOR SUCH
DELICIOUS FOOD.
>> THANK YOU.
IT'S BEEN A PLEASURE.
I'M DISAPPOINTED, IF ANGEL WAS
AT A DIFFERENT STAGE IN HIS
TRANSFORMATION, WE COULD DO SOME
REALLY FUN THINGS TOGETHER,
REGARDLESS OF WHERE HE GOES AND
HOE PICKS, I KNOW THAT HE'S
GOING TO HAVE CUCUMBER NOODLES
AGAIN IN HIS LIFE AND THAT'S
GOOD FEELING TO HAVE.
>> CHEF MICHEL, CHEF MICHAEL,
CONGRATULATIONS.
YOU'RE STILL HERE TO FIGHT FOR
THE CHANCE TO MENTOR ANGEL
RODRIGUEZ AND THE OPPORTUNITY TO
WIN $50,000.
WE ARE MOVING INTO OUR FINAL AND
MOST INTENSE ROUND, THE IDEAL
MEAL ROUND.
YOU'RE GOING TO CREATE A
MULTICOMPONENT DISH TAILORED TO
ANGEL'S FOOD PREFERENCE HE IS
AND NEEDS.
SO, ANGEL WHAT MEAL PERIOD DO
YOU STRUGGLE WITH THE MOST?
>> I THINK DINNER.
IN THE EVENING IS WHERE I HAVE
THE TIME TO EAT AND THEN STILL
HAVE TIME TO JUST SIT IN FRONT
OF THE TV AND WANT TO EAT MORE
AND THEN I JUST EAT JUST FOR THE
SAKE OF EATING.
>> SO CHEFS, YOU'RE GOING TO
HAVE JUST 30 MINUTES TO CREATE
THE IDEAL DINNER FOR ANGEL.
IT HAS TO BE BEAUTIFUL, TASTY,
CREATIVE AND REALLY, REALLY
HEALTHY, BUT IT'S NOT THAT EASY.
YOU'RE ALSO GOING TO HAVE TO
INCORPORATE TWO HEALTHY BUT
CHALLENGING SPECIAL INGREDIENTS.
RED SNAPPER AND WINTER SQUASH.
>> I HAVE WORKED WITH RED
SNAPPER AND WINTER SQUASH
BEFORE.
SO I THINK IT'S IN THE BAG.
>> SO KERRY, WHY ARE THESE TWO
INGREDIENTS THAT ANGEL SHOULD
YOU CAN INCORPORATE NOTHING HIS
MEAL PLAN?
>> IT'S PRETTY STRAIGHTFORWARD.
HE EATS TOO MUCH REFINED PASS
TASS, REFINNED GRAINS, AND HE
HAS TOO MUCH HIGH FATTY MATE, HE
NEEDS TO ADD MORE FISH, MORE
LEAN PROTEIN INTO HIS DIET AND
GET HIS CARBOHYDRATES FROM
CARBOHYDRATES LOADED WITH
NUTRIENT HE IS.
>> CHEFS, ARE YOU READY TO SHOW
US WHAT YOU CAN DO WITH RED
SNAPPER AND WINTER SQUASH?
>> YES, WE ARE READY.
>> ALL RIGHT THERE ARE 30
MINUTES ON THE CLOCK.
SO, GO "COOK YOUR *** OFF."
>> GO!
>> I KNOW THAT MY SIMPLE
APPROACH IS RESONATING WITH
ANGEL AND I'M GOING TO STICK
WITH IT.
I'M GOING TO MAKE A
MEDITERRANEAN SEARED SNAPPER
WITH A WINTER AND SUMMER SQUASH
LINGUINI PASTA.
I KNOW IT'S GOING TO BE RISKY
FOR ME 'CAUSE I SAW HOW THE
CHEFS WERE RESPONDING TO ROXANNE
AND HER CUCUMBERS BUT I KNOW
THAT IF I'M GOING TO CONVINCE
ANGEL THAT HE CAN START LOOKING
AT A VEGETABLE LIKE HE LOOKS AT
PASTA, I NEED TO HAVE IT NOT BE
SUCH A FAR STRETCH FROM WHAT
HE'S USED TO.
ONE-LEGGED COWBOY IN A
POOP-KICKING CONTEST.
>> I WANT TO SHOW HOW VERSATILE
I AM IN THIS ROUND AND CREATE A
FINE-DINING MEAL FOR ANGEL.
I'M MAKING A INVESTMENT TABLE
HASH WITH A CO-CONUT CURRY.
I'M USING A BROWN WA CUT TO SHOW
OFF MY KNIFE SKILLS.
LOIFRNLTS A GREAT BROWN WA, A
BEAUTIFUL THING, TOUGH TO DO IN
A COMPETITION, YOU SPEND A A LOT
OF TIME CHOPPING AND DICING WE
CAN YOU COULD BE WORKING ON MEAL
DEVELOPMENT.
>> 18 MINUTES.
>> CHEF IS CUTTING HIS BUTTERNUT
SQUASH INTO RIBBONS LIKE
LINGUINI, LIKE THE CUCUMBER
NOODLES THAT WE SAW FROM
ROXANNE, MORE OF A
MEDITERRANEAN.
>> MORE SUBSTANTIVE THAN A
CUCUMBER AND THE SQUASH IS MUCH
MORE SATISFYING.
>> I GET THE BUTTERNUT SQUASH
INTO THE POT AND I'M THINKING,
I'M GONNA HAVE A GREAT PASTA,
BUT NOW I'M BEHIND.
I'VE GOT TO GET TO THE FISH.
>> 14 MINUTES, CHEF.
14 MINUTES.
I'M STILL WORK ON VEGETABLES,
KNOWING THAT THAT'S THE
METICULOUS PART OF MY DISH, I
LOOK DOWN AND I SEE CHEF MICHEL
SO I KNOW IF HE IS GETTING THE
SNAPPER, IT'S DEFINITELY TIME
FOR ME TO GET MY SNAPPER.
>> OH, HERE WE GO SIDE BY SIDE
TALK TO IS A FILLET-OFF.
>> CHEF MICHELLE IS STANDING
BETWEEN ME AND 50 GRAND.
I HAVE TO BRING IT ALL TO THE
PLATE.
NOBODY WANTS TO LOSE.
I DON'T WANT TO LOSE.
SO I'M GETTING MY GAME HEAD ON,
MAN.
>> COMING OFF PRETTY CLEAN.
>> JUST BOTH ARE REALLY FOCUSED.
>> WAY TO MAKE SURE MY FISH IS
FULL OF FLAV SOURCE I TAKE MY
FISH AND I DIP IT INTO MY
COCONUT MILK, CURRY I LEMON
GRASS MIXTURE SO THAT ALL THE
FLAVORS INFUSE INTO THE FISH.
>> THIS COULD ALL COME DOWN TO
WHO COOKS A BETTER PIECE OF
FISH.
>> WE ARE ALMOST NEAR THE END.
I GET OVER TO THE BUTTER
>> IT'S NOT PASTA.
I'M THINKING, WHAT'S WORSE,
OVERCOOKING AN INGREDIENT OR NOT
FINISHING YOUR PLATE?
I'VE GOT TO GO WITH IT, SO I
GRAB SOME RAW ZUCCHINI, GET IT
IN THE OLIVE OIL.
>> OH, MAN.
I'M PUTSING AROUND WITH THAT.
I KNOW IT'S GOING TO BE TIGHT.
I'VE GOT TO GET THAT IN AND HOPE
I DON'T SCREW IT UP.
>> LESS THAN FIVE MINUTES, CHEF.
>> I KNOW THE CLOCK IS RUNNING
DOWN QUICK.
I WANT TO GAIN THAT EXTRA
ADVANTAGE AND BRING EVERY TYPE
OF FLAVOR AND PROFILE THAT I CAN
INTO THIS DISH.
SO I DECIDED TO PUT IN SOME
MUSTARD SAUCE TO MAKE SURE I
DELIVER A GOOD, POWERFUL PUNCH.
>> WHAT DID CHEF MICHAEL PUT IN
THERE?
>> WHAT IS IT?
>> I PICK UP MY KNIFE AND
CUTTING THE FISH AND IT STARTS
FALLING APART.
AND THEN I HAVE TO USE MY HANDS.
THIS DISH IS NOT SO BEAUTIFUL.
MAYBE I'M DONE.
>> TEN, NINE, EIGHT, SEVEN, SIX,
FIVE, FOUR, THREE, TWO, ONE.
STOP COOKING!
HANDS UP!
>> WOW.
>> HANDS UP.
COMPETITION IS OVER.
I LOOK OVER, CHEF MICHELLE'S
PLATE LOOKS A LITTLE CLUNKY AND
NOW IT'S JUDGMENT TIME.
50 GRAND ON THE LINE.
>>> WELL, CHEFS, THAT WAS AN
EPIC BATTLEGROUND DOWN THERE.
YOU WERE ASKED TO CREATE THE
IDEAL MEAL TO KICKSTART ANGEL'S
JOURNEY TO HEALTH.
YOU HAD TO COOK WITH RED SNAPPER
AND WINTER SQUASH.
CHEF MICHAEL, PLEASE TELL US
ABOUT THE MEAL YOU MADE FOR
ANGEL.
>> MY HEART IS RACE, ADRENALINE
IS PUMPING.
IT'S ALL COMES DOWN TO WHAT IS
FRONT OF THE JUDGES.
>> WHAT YOU HAVE IS RED SNAPPER
WITH WINTER SQUASH VEGETABLE
HASH.
WHAT IS ON THE BOTTOM AS WELL IS
THE SPICY MUSTARD, WHICH I THINK
YOU'RE GETTING NOW.
>> AGAIN, YOU NAILED IT WITH THE
USE OF NUTRIENTS AND I THOUGHT
YOU USED THE BUTTERNUT SQUASH
REALLY WELL.
CHOPPING IT UP INTO SMALL PIECES
LIKE THAT LOOKS PRETTY.
SOMEBODY WHO DOESN'T LIKE
VEGETABLES WOULD WANT TO TRY
THAT.
>> ANGEL, THIS IS YOUR LIFE.
YOU TELL US WHAT YOU THINK ABOUT
THIS DISH.
>> I LIKE THE FISH, I LIKE THE
TEXTURE.
THE FISH IS OVERWHELMING.
>> CHEF CLAUDIA?
>> I AGREE.
UNFORTUNATELY, THE PRIMARY
FLAVOR THAT I'M GETTING IS THAT
MUSTARD AND IT'S LIKE A ONE-NOTE
PONY.
IT'S JUST LIKE, BAM!
>> I PUT MY LOVE AND PASSION
INTO THAT DISH.
I AM DEVASTATED.
>> NOW ON TO CHEF MICHELLE'S.
>> I HAVE A SEARED BUTTERNUT
SNAPPER.
>> IT DIDN'T LOOK GORGEOUS BUT I
LIKE THE USE OF THE DIFFERENT
SQUASHES BECAUSE IT'S HEARTIER.
IT'S A WONDERFUL WAY TO GET IN
THE COMPLEX CARBOHYDRATES AND
ALSO GETTING IN THE WONDERFUL
NUTRIENTS.
>> I'D LOVE TO HAVE MORE OF THE
SPAGHETTI, STRINGY CREATION
BECAUSE IT WON'T MAKE ME FEEL AS
THOUGH I'M EATING MORE PASTA BUT
TO ME THE FISH WAS A LITTLE
BLAND.
>> ONE OF THE MAIN GOALS OF THIS
CHALLENGE WAS TO COOK A WINTER
SQUASH.
IT WAS CERTAINLY OVERCOOKED.
I DON'T THINK THAT WAS SUPER
SUCCESSFUL.
>> I BLEW THIS WHEN I OVERCOOKED
THIS SQUASH.
DAMN.
>> THE JUDGES HAVE A LOT OF
DELIBERATING TO DO.
IT'S NOT GOING TO BE AN EASY
DECISION.
HEAD BACK TO THE PANTRY AND
WE'LL WORK THIS OUT.
>> GREAT.
>> THANKS, CHEF.
>> BOY, THAT WAS INTERESTING.
>> JUDGES, WHAT DO WE THINK
ABOUT THAT LAST ROUND OF DINNER
MEALS FROM BOTH CHEFS?
>> CHEF MICHAEL KNOWS HIS
NUTRITION BUT THEN I TASTED IT
AND THEN TOO SPICY.
DIDN'T WORK.
>> THE LAST DISH MIGHT HAVE BEEN
A LITTLE AMBITIOUS BUT I DESERVE
THIS WIN BECAUSE I CAN BRING
GREAT FOOD, GREAT NUTRITION AND
KNOWLEDGE TO ANGEL.
>> AND SEE, FOR ME IT'S
OVERSEASONED AND ONE WAS
UNDERSEASONED.
CHEF MICHELLE'S WASN'T AS
FLAVORFUL TO ME SO FOR ME THE
FLAVORFUL TRANSLATES INTO
SATISFACTION.
I THINK CHEF MICHELLE TOOK A
LITTLE BIT MORE OF A SIMPLER
APPROACH BUT HE REALLY TOOK YOUR
LIFESTYLE INTO CONSIDERATION.
>> THIS IS WHAT IT ALL COMES
DOWN TO.
I CAME HERE TO PROVE SOMETHING.
I WANT TO BE THE GUY THAT HELPS
ANGEL.
>> I'M NOT ONLY THINKING OF THE
FOOD BUT WHO IS GOING TO BE
BETTER AT TEACHING ME.
I HAVE THE COMMERADERIE WITH THE
BODY BUILDING EXPERT BUT THEN
CHEF MICHELLE IS PEACEFUL, THIS
AURA.
IT'S COMFORTING.
>> YEAH.
IT'S REALLY HARD.
>> ALL RIGHT.
LET'S BRING THE CHEFS BACK OUT.
>> I'M STARTING TO GET REALLY
NERVOUS.
HONESTLY, MIKE CAN BRING SO MUCH
TO ANGEL BECAUSE HE'S BEEN
THROUGH THIS BEFORE HIMSELF.
>> BOTH OF YOU MADE IT THROUGH
THREE INTENSE COOK YOUR *** OFF
ROUNDS BUT UNFORTUNATELY THERE
CAN ONLY BE ONE.
>> I CAN FEEL IT.
I CAN TASTE IT.
I WANT THIS SO BAD.
>> CHEF MICHELLE -- YOU'RE THE
WINNER!
[ APPLAUSE ]
>> GREAT JOB.
>> AND UNFORTUNATELY, CHEF
MICHAEL, THAT MEANS YOU'VE BEEN
ELIMINATED.
IT WAS A REALLY DIFFICULT
DECISION FOR ALL OF US.
>> THANK YOU.
GOOD LUCK, MAN.
>> I MIGHT NOT HAVE GOTTEN A
CHANCE TO HELP ANGEL BUT IT
DOESN'T MEAN I CAN'T HELP
SOMEBODY ELSE.
THIS IS STILL MY PASSION.
THIS IS WHAT I WANT TO DO.
>> CHEF MICHELLE, YOU TRULY
COOKED YOUR *** OFF.
YOU'RE THE WINNER!
>> THANKS, GUYS.
THANKS SO MUCH.
I AM SO STOKED THAT I WON AND
I'M SO STOKED THAT I'M GOING TO
BE WORKING WITH ANGEL.
I'M GOING TO MAKE SURE THAT YOU
CAN DO IT.
>> CHEF MICHEL, IN MY OPINION,
ANGEL IS ALSO THE WINNER BECAUSE
YOU GUYS GET TO WORK TOGETHER
NOW.
>> UNBEATABLE TEAM, MAN.
THAT'S WHAT IT FEELS LIKE TO ME.
I'VE WON TODAY AND THAT'S GREAT.
IT REALLY IS GREAT BUT NOW I'M
LASER FOCUSED ON WORKING WITH