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NARRATOR: Previously on "Worst Cooks in America"...
This is not cooking.
I'm screwed.
I can't believe I just made that. I'm on a roll.
[ All gasp ]
FLAY: You guys are cooking steaks, cooking lobsters.
It's a whole-new world!
I don't think I can handle this anymore.
Jamie, I think you did an excellent job today.
I am so proud of myself.
Thank you.
I'm going for the top.
I'm sorry, Stephanie.
Carie, can I ask you for your apron?
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!
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.
[ Whirring ]
Yes.
Yes.
Everybody, get in here! You got to see this.
Oh, my gosh!
[ Laughs ]
It's a robot.
[ Mechanically ] Good morning, recruits.
Hi.
What the heck does a robot
have to do with cooking?
MIKE: All I can think is robot battles.
One robot has pan hands
and another robot has knife hands
and, like, we're working together to, like...
[ Makes slicing noises ]
That would be awesome.
My masters Chef Bobby and Chef Anne
have been telling you what to do for five weeks.
Today is your turn to tell them what to do.
DANNY: The robot is talking in code,
[Chuckling] and none of us can figure out what's going on.
[ Mechanically ] We're going to boot camp.
Let's do it.
Bye, robot!
[ Whirs ]
JAMIE: Last week, I won both challenges,
and this week, I'm going to remain focused,
and I want to win some more.
So bring it on, robot.
DANNY: We're the final four.
I only have to beat out one other person
to be the top of Blue.
[ Whispers ] That's incredible.
Good morning, recruits.
Good morning.
So, as you can see, we're down to the final four.
BURRELL: Two of you are just one week away
from cooking for a panel of culinary experts
and a chance to win $25,000.
Well, Chef Anne and I have spent the last five weeks
as your culinary instructors.
But that's all gonna change right now.
The best way to see how much you guys have learned
is for you to teach someone else.
You guys are gonna be telling us what to do,
and we're gonna be doing the cooking.
DANNY: What is this?
"Bizarro Worst Cooks in America"?
Being able to boss Chef Anne around, I'm so excited!
Here's the catch.
And, of course, there always is one.
Oh. Oh, good.
We're gonna have to repair headsets.
For this week's Skill Drill,
each team will be served an identical plate of food.
Bobby and I will not be able to see or taste that dish,
but you will.
Awesome.
You guys will work as a team
and tell us how exactly to replicate the dish.
AMBER: How are we supposed to tell Bobby what to do
if we can't even see him?
It's like blind cooking.
Each team will only be able to communicate with their chef
by a headset and microphone.
[ Chuckles ]
So, you get to order us around for a change.
Today we are your remote-control chefs.
Blue team, we got this on lockdown, huh?
Lockdown, or going down?
All right, we have 30 minutes,
and our time starts...now!
MIKE: Okay.
Chef Anne, this is Mike.
All right, everybody, we're gonna be cruising
at a taste-titude of about 3,000 feet.
And so just sit back, relax.
You're gonna have a nice plate of food coming your way
in about 30 minutes.
All right, guys. What do you got?
Ohh.
Okay.
I look at this dish, and I have no clue what it is.
Ohh.
It looks like a fish.
What do you got?
Okay, we have a square white fish.
A square white fish?
It looks like halibut.
Let's taste it.
Let's taste it.
The most important thing is picking the right fish.
If we don't pick the right fish, the whole dish is wrong.
BURRELL: All right. What kind of fish?
A white fish.
Okay. Halibut?
I would say yes.
But the fish is still flaky,
so, no, just a light sear.
Not too, too long.
All right. Thank you. [ Laughs ]
[ Mockingly ] You're welcome.
Halibut should be a pearly white fish.
Is this halibut or sea bass?
Wait. Now you think it's sea bass?
It's pretty dense, right?
It's pearly white in the middle?
DANNY: Is it white? It is pearly? Is it opaque? Is it --
It's a [Groans] white fish, Bobby.
[ Babbles ]
How many white fishes are there?
FLAY: Okay, you're sure it's halibut, right?
No.
I'm saying it's halibut.
Did you ever eat swordfish?
[ Groans ]
They've got me doubting the fish.
I'm just gonna go with halibut just 'cause...
...they say it's a square.
So, the halibut is cooking.
And just a light sear on that.
Yes. Yes, ma'am.
[ Smacking lips ]
Today, the palate is the focus.
It's the only thing that I can rely on
to tell Chef Anne how to do her job well.
[ Smacking lips ]
When Jamie tastes, it's just like...
[ Smacking lips ]
[ Smacking lips ]
If we could hear fish breathing underwater...
[ Smacking lips ]
[ Smacking lips ]
Hmm.
I can hear you chewing in my ear, Jamie.
[ Both laugh ]
Let's talk about the top of the fish first.
It has a green garnish that tastes like lemon and parsley.
It's parsley?
AMBER: Garlic.
Was it cooked or not cooked?
Not cooked garlic?
Slightly cooked?
I got to figure out what this is.
I can't stop myself. I keep eating it.
[ Champing ]
[ Smacks lips ]
Or maybe parsley or cilantro.
No, it's not.
It's really finely chopped, and there's something oily to it.
There's lemon zest right there.
JAMIE: Okay. Perfect. Yes.
With the green
on top of the fish, correct.
And you think it's parsley?
It tastes like parsley.
It tastes like parsley?
It's not cilantro?
It's not mint?
No mint.
[ Buzzer ]
So now we're totally -- We are confused.
I think it's parsley -- parsley and garlic.
It's definitely parsley.
Are you sure it's parsley and not cilantro?
[ Smacking lips ]
No, I'm tasting a little cilantro.
Maybe both?
Yeah, for Mexican dishes. Yes.
Boom. Double dip.
So, in the sauce, is there garlic?
I'm tasting -- In the green, I'm tasting garlic.
Garlic. Okay.
And it's beautifully green,
so not cooked too long.
[ Chuckling ] Okay. Thanks.
We only have 20 minutes, Bobby.
Okay, underneath the halibut, explain that.
DANNY: The bottom of the plate, there's a bed of beans and...
Wait. What color beans?
Tan.
Does it have a black eye on it?
No.
Are they red?
They're not red.
Are they white?
They're not white.
I kind of feel like a sketch criminal artist
and I'm trying to re-create the scene of the crime.
What is underneath it?
A large tan-looking bean.
Like a white kidney bean?
Correct.
Okay.
All right.
Boom. We've got a bean.
Describe the sauce on the bottom.
DANNY: Okay. It's got the beans.
It's got the -- What's this red stuff?
It's like a piquillo pepper.
Are they chopped, or are they pureed?
They're julienne.
Yes.
And white beans.
Uh-oh.
Hold on, Bobby. Give us a second.
Give you a second? Come on. I got to cook.
There's one more thing in here, though, that's sliced up.
Here.
That has no flavor. What is that?
I'm doing more standing around than cooking
while these guys figure it out.
No, this is definitely...
What is it? Yellow?
It's yellow pepper.
[ Buzzer ]
I got it.
You guys got to be
far more descriptive.
Is it like a giant scallion,
or is it a round onion?
No, it might be a shallot.
Shallots that are sliced?
Yes. A little sweeter.
So, are they sauteed?
Definitely.
Yes, Chef.
What else?
Looks like a red Spanish pepper.
All right. How's it cut?
Julienne.
It's cut julienne?
Long, thin strips?
Long, thin strips.
Oh, my God, you guys, is it piquillo peppers,
or is it spicy chili peppers?
They're definitely from the camp.
That's a very important piece of information,
do you think?
DANNY: And there's a couple of chopped red peppers.
AMBER: It's got a little bit of kick, Bobby.
Wait. What's the red pepper? Did you taste it?
You taste it.
I'll taste it.
Is it fresh, or is it dried?
Oh, oh, yeah, black pepper specks.
Did you say there was red pepper,
or there's not red pepper on top?
No, 'cause lookit. I found a piece of the pepper.
Okay, just stop for a second. On top of the fish.
Do not look on the bottom of the fish.
I'm not gonna finish this.
Did you say there was red pepper,
or there's not red pepper on top?
No, 'cause lookit. I found a piece of the pepper.
Okay, just stop for a second. On top of the fish.
Do not look on the bottom of the fish.
I'm not gonna finish this.
Bobby's starting to get a little frustrated on the other side.
I wish there was a mute button.
What is on top of the fish?
One person please speak.
BURRELL: Over on Bobby's side,
I can hear things going not quite as well
as they are on the red team.
Hmm. Imagine that.
A little bit of black pepper.
And then the greens.
That's it.
No.
We haven't hit this yet.
JAMIE: Yeah, It kind of looks like a --
I think a bok choy, like a Chinese food to me.
The hardest part is the secret, little vegetable.
It looks like a rose.
Like a rose cut in half.
Like a rose cut in half?
A rose cut in half? What in the hell could that be?
Is there anything else?
Uhh...
AMBER: That looks like a long-looking onion.
[ Chuckles ]
Oh, we don't even know what a leek is.
A leaky what? Faucet?
What the heck is a leek?
Uhh...
FLAY: Tick-tock.
We're running out of time,
and I don't have half this dish done.
What shape is it?
Like a torpedo.
A torpedo?
Torpedo?
Torpedo onion-looking thing.
[ Chuckles ] I think I got it.
Belgian endive, I think, right?
Oh, yes. Yes.
You are [Snaps fingers] on point.
FLAY: Is it endive by any chance?
DANNY: Endive.
Oh, it's endive.
No, no, no, no, no!
Do you know what endive is?
No. What is that?
Is that the torpedo-like thing?
I'm diving? "Endive" for the torpedo?
Endive is like a soft leaf that looks like a torpedo.
Does it taste like an onion, or does it have no flavor?
You'll know right away.
Tastes like nothing, really.
Yes, okay. That's endive.
Endive.
Okay.
Thank you, Bobby.
What are you up to?
Don't worry about me.
I'm trying to get from you guys what I need.
Okay, okay, okay.
So, let's talk about plating for a second.
We ate a lot of it.
Describe it?
I kind of ate it all.
Did these guys think this was an eating challenge?
You could see the beans,
the piquillo-pepper mixture at the bottom.
One was snuck under it,
and one was kind of peeking out.
And is that it on the bottom?
Yes.
Two minutes left.
So, this sauce, the green stuff on top,
very loosey-goosey or no?
It's like a little afro puff.
[ Chuckles ] A little afro puff? Okay.
You two are killing me.
Don't you think afro puff
could have been helpful in the beginning?
One minute left. Are you plating?
The fish?
Then black pepper halibut, right?
Yeah, but a little bit of pepper.
Well, I can't help myself.
JAMIE: You got this, Chef Anne. You got this, Chef Anne.
Blue is not even in the building today.
Bye-bye.
30 seconds, Chef. We should be plating.
The angel should be on top of the Christmas tree.
I'm making an afro puff right now.
[ Laughing ] Okay.
10 seconds. 10 seconds, Bobby!
Where's the lemon zest? Where's the zester?
Four...
Three...
Two...
Please, everyone. Boom.
Hands up, hands up!
Great job, Chef Anne.
[ Laughs ]
Mike and I are feeling overjoyed.
We feel like we've already won.
FLAY: Did I make the right fish?
Well, if I didn't, neither did you.
Right? Exactly.
Bobby and I have a dish that looks pretty similar.
But I'm wondering whose is closer to the actual dish.
Going to the tasting today, Mike and I -- Chests are out.
How did those two describe how to make that plate?
You got a lumberjack, and you got a crazy stewardess.
[ Record scratches ]
Flight attendant.
So, there's some definite similarities here.
We obviously cooked the same fish.
The problem with my team is that you guys ate it so quickly
you're like, "I don't remember what was there
'cause it's gone now."
Oh, Danny ate it so quickly.
You put good food in front of me, I keep eating.
All right, let's see how the original looks. You ready?
Poof!
Huh.
Interesting.
BURRELL: This doesn't seem hugely far off.
Overall, you guys did a pretty good job.
You got the knife cuts correct. You got the fish correct.
I think they're all in the same ballpark.
You see how this is wet?
This is actually like some sort of gremolata of some sort.
And mine's dry.
You didn't tell me anything about the moisture here.
Dry parsley.
[ Growls ]
All right, let's give mine a try.
See, this is more almost like stewed beans.
That would have been a better description.
Oops.
All right, so let's taste Anne's.
[ Smacking lips ]
See, the onions in there were the shallots.
Really bring a lot of flavor.
That was definitely a miscue on our part.
I thought you guys communicated to me pretty well,
and I think it shows on the plate.
I think there were a lot of similarities on these plates,
and we actually cooked the same proteins
and the same beans and the same vegetables.
The main difference here is that
yours is just missing the shallots and some juice.
I think actually...
that...
pushed the red team over to victory in this challenge.
[ Chuckles ]
Chef Bobby, thank you.
I mean, I'm sure it hurt,
but you had to give props to team red.
Yay. Good job, guys.
Red team wins.
Of course we do.
Uh-huh. Red team rocks.
BURRELL: So, tomorrow is the last Main Dish Challenge.
That will be the deciding factor about who the final two are.
Everything that you've been working for so far
rides on how well you can do tomorrow.
See you guys back at boot camp in 24 hours.
Get some rest.
All right. Thanks, guys.
Good luck, guys.
Today I have to make my best dish possible
if I have any chance of beating Amber.
JAMIE: I don't care what we have to do,
but I am in it to win it, baby,
and I am trying to be in the finale.
Welcome, recruits, to the very last Main Dish Challenge.
Today, Chef Anne and I will decide
which one of you will move forward
and represent us in front of a panel of culinary experts,
and, of course, compete for the chance to win $25,000.
Some of the reasons that you guys said
you wanted to come here
was to learn how to cook for yourselves
and to cook for your loved ones.
So, for today's Main Dish Challenge,
you guys are going to be creating a meal
for someone really special.
So, Amber, your daughter Zoi is here.
Oh, my God. Are you serious?
Come on out, Zoi.
Oh, my gosh! Oh, my god!
Oh, my gosh!
Yeah. Look at that.
[ Laughs ]
[ Sobs ]
[ Voice breaking ] Seeing Zoi reminds me
to keep going forward, and I can't wait.
[ Sighs ]
So, how is it to see your daughter?
I missed them so much. I'm just so excited.
You pretty proud of your mom for making it this far?
Oh, yeah. Definitely.
I can actually cook.
All right, let's not get crazy.
[ Laughter ]
So, Danny, your daughter Alison is here.
Daddy!
BURRELL: Aww. Yay.
What's better than that?
DANNY: Oh, my God.
Oh, God.
ALISON: You have all your fingers?
[ Laughter ]
We've had some tough judges that we had to cook for.
Not as tough as Ali.
Alison, are you surprised that your dad
might actually have a skill or two in the kitchen?
[ Laughter ]
Mike, we flew in your girlfriend Lindsay.
All right. Lindsay.
[ Laughing ] Yay!
I haven't seen my girlfriend in six weeks,
and in love years, that's half a million.
[ Lindsay giggles ]
So, Mike, it looks like you're very happy
This is my babe.
All right.
This is Chef Anne.
She's super-cute.
Thank you, everybody. You have no idea.
You have no idea.
So, Jamie,
that means I think you know
who we have here for you.
I'm hoping.
All right, Paco.
Yay!
[ Laughter ]
Mwah!
JAMIE: This one I think is the biggie,
because it is for my husband,
whose palate is very, very, very fierce.
Trust me on this.
Paco, are you surprised that Jamie is still here?
Well, you know, if it comes to his cooking skills, kind of yes,
but on the other hand,
I'm sure he's going to be doing a great job.
FLAY: All right, guys.
So, to show your loved ones
how much you've learned,
for today's Main Dish Challenge,
you're gonna be cooking an entree
for your very special someone.
[ Whispering] I'm cooking for you.
I can't wait.
Recruits, say goodbye to your loved ones.
We'll see you guys in a little bit.
Bye. See ya.
[ Laughs ]
That's our daughters.
Later on, your loved ones are gonna be
joining us for the tasting.
The tastings are going to be blind,
so that means that your loved ones will not have
any idea who made which dish.
They're gonna help us decide
who's gonna go to the finale and who's gonna go home.
Chef Anne and I have designed specific recipes
for you guys to cook for your loved ones.
So, you guys are gonna have 60 minutes to complete your dish.
BURRELL: And there is no demo.
Yes.
Your time starts...
FLAY: Now. Go.
Amber, what are you starting with first?
Sauce.
I'm gonna have Amber make chicken parmesan.
Chicken parmesan is a great meal for Amber to cook for her kids,
and it's something every good cook should know how to make.
Whoa. This is really happening.
[ Sighs ]
I'm nervous because I have to get this chicken
cooked just right for Zoi.
I'm gonna put all my love and everything
right into this dish today.
Danny, make sure that when you take the flour,
you spoon it out as opposed to digging it out, okay?
I'm gonna have Danny make spaghetti and meatballs.
Plug this in.
It's one of those dishes that Danny
can actually cook with his daughters at home.
Instead of them kicking him out of the kitchen, they can
actually hang out in the kitchen with him and help him out.
DANNY: My family loves spaghetti and meatballs,
but I've never been able to make it myself.
Today's the day
that stops all of the kids making fun of my food.
Today's the day.
[ Imitates whipcrack ]
[ Breathing heavily ]
Just fly like the wind, okay?
Yes, Chef.
I'm going to have Jamie make
a seared black bass with polenta.
This is a nod to Spanish flavors,
so I think that Paco will love it.
I'm cooking fish. I've never cooked fish ever.
I am very nervous about cooking this dish today.
I mean, this is all or nothing.
Boom-a.
Bundle of thyme.
Bundle of thyme means to tie it together.
Tie, tie, tie.
For Mike's dish, we plan to do
a seared salmon with kale salad and lentils.
I think this will blow Lindsay away.
I want to win so bad, so got to get that crispy skin.
Got to get those knife cuts right.
Everything that we've been learning
needs to be implemented today.
That looks beautiful.
Danny, what are you doing there, homes?
Yeah.
Just a little eggshell.
Don't want you to have eggshells.
Boot camp's been a total roller coaster,
but I can cook now.
This is actually beautiful dough.
So, you want to knead it so it comes together.
It's gonna start to get soft a little bit.
Kneading my dough.
I "need" to beat Amber
and win this competition.
Nice.
Here we go. Poultry.
Sorry, Danny. I got to win.
I got to do it for my kids.
FLAY: Take it easy.
You're beating that chicken like it owes you money.
Let's pretend it does.
First, I got to feed my Zoi.
Cover that pan.
Six weeks ago, I didn't even know what flavor was.
Salt and pepper all three layers.
Yep.
Bobby put it in my brains -- No burning, need flavor.
Make sure that flavor's there.
And now no more eating out for this family,
'cause mom's gonna cook dinner.
I have faith in you.
Good amount of salt. Bing.
Add water, pot covered.
This is going downstairs for now.
To be one of the worst cooks and then find out
I have a real je ne sais quoi for cooking,
this is great.
Do you think Lindsay likes lentils?
Yeah.
This is Lindsay's kind of food,
so there's a lot of pressure here.
Okay. Lentils, here we go.
Lentils is something that I've never experienced,
but hopefully I can do it.
Mike, when we're cooking beans,
we do these big pieces
so we can take these out easily, right?
Yeah.
Also now I know these are beans.
Oh. Very Spanish.
When I'm at home, Paco makes everything for me,
and he has to work long hours.
This will change drastically when I go home, trust me.
[ Gasps ]
[ Laughs ]
So, for Paco,
I'm going to kill this dish because he is my loved one.
He's my only one. He's my married one.
Mm!
[ Smacks lips ]
Oh, my God.
These should be really, really finely chopped?
Yes, they should.
Ohh, what am I doing here?
[ Inhales sharply ]
Oops.
I think my nail just broke.
It's on there, but it's weak.
My nails have gotten me this far,
but I'm worried about it popping off.
My nail is weak right now.
I cannot have this in my food today,
especially feeding my daughter.
Can I just take this nail that broke off?
You can do whatever you want. That's your nail, not mine.
[ Chuckles ]
Oh.
Oh, yep, my nail is weak right now.
This sucker feels like it's gonna fall off at any minute.
I cannot have this in my food today.
It's on there, but it's weak.
So I'm gonna go ahead and take it into my own hands
and take this sucker off.
[ Flay chuckles ]
One man down.
Nine to go.
DANNY: I'm making pasta.
Before boot camp, my kids would say,
"What are we eating?
No, no, no, let's order in."
Oh, my God.
You can't make memories with takeout,
so thank God I can make so much better food now.
Ali is gonna be amazed.
When's the last time you made pasta?
Pretty cool, isn't it?
It's super cool.
Okay.
That polenta is going to blow Paco's mind.
Mascarpone.
What did I -- There we go.
Okay, Jamie is like ready today.
I love it!
Before, I was like,
"Boop, boop, boop, boop, boop."
Takeout all the way.
Now it is all me with these and this.
It's great.
Okay.
You know what I'm just gonna rename you as?
What's that, Chef?
Mr. Mise en Place.
[ Chuckles ] Thank you, Chef.
Thank you to Chef Anne.
Oh, my God.
I taste the lentils. Still not done.
If these lentils don't cook soon,
I'm gonna have to dump them in a blender
and serve a lentil shake on the side.
Come on, baby.
Remember who you're cooking for.
Lentil salad, ding.
The most important meal you've made thus far.
[ Sighs ]
This is multi-tasking at its best.
[ Smacking lips ]
Ooh. Close. One more dab.
Okay.
25 minutes.
I don't have a lot of time.
What about the meatballs?
I think we should make nine small meatballs.
Unless you want to make
three big ones.
Let's go nine small meatballs.
I think it'll be easier
Okay.
Three might be easier for me to make.
[ Laughs ] Okay.
Three big ones.
Nine's a lot.
I was wrong.
I don't have time for nine.
I've never made a meatball, so I hope this comes out okay.
I think like that looks good, okay?
Okay.
Ali, if you don't love this, you're grounded.
Whoo-hoo!
JAMIE: Now the last thing I have to do to complete this dish
is get that fish on.
Paco loves fish. Hey, he's from Spain.
I mean, they literally go out and catch that fish
while the thing is still flapping, and they're cooking.
I am hoping that that skin is crispy,
because Chef Anne is gonna be looking for that.
Yikes.
This will make or break me going to the finale.
I want this so bad. I mean, I smell it.
I smell it.
Jesus.
"Before serving, season..."
My girlfriend loves fish, but I've never cooked it,
and I'm nervous.
Got to get that pan super-hot,
get that skin crispy.
[ Sighs ] Few minutes. Let's do it.
In order for me to beat Jamie, I have to cook the perfect dish.
Everything's got to be spot-on.
Hopefully I'll pull it off.
BURRELL: Five minutes left, you guys.
Yep, yep, yep, yep, yep.
I have fed my daughter enough boring food.
I am not gonna do it again.
I've been a tattoo artist for quite a while,
so this is definitely putting my artwork on a plate,
and you can actually eat it.
Wow!
15 seconds, you guys!
MIKE: Get in there, babe.
DANNY: Keep going.
JAMIE: Smells delicious.
FLAY: Five...
four...
three...
two...
one...
BURRELL: That's it! Hands up, you guys!
All right.
Now time for the tasting with your families.
You are going to see firsthand
what they think of your meal.
[ Sighs ]
PACO: Cheers.
Here's to your peeps.
[ Chuckles ]
Yeah, man.
Yeah, man.
JAMIE: Today's decision from my husband, Paco,
could send me home.
I'm nervous, I'm anxious.
I just want to get the results.
Hmm.
BURRELL: It's a seared black bass
with polenta and sautéed baby string beans.
Okay.
So, what do you guys think?
The fish is cooked so perfectly.
Thanks, Linds!
Yeah, the fish. I like that.
It's so juicy.
I like the flavor of the sauce very much.
The sauce is super-yum, isn't it?
Boom.
I cannot believe that Paco is eating something that I cooked
and he's liking it!
The knife cuts in the sauce look very nice.
And the polenta, I think, is nice and creamy.
It's got a great texture.
[ Snaps fingers ]
I do think that it could have used
a little more salt.
I think the seasoning just across the board
can be just a little bit higher.
Yeah, maybe. Yeah.
And my fish skin is not as crispy as it could be.
JAMIE: Really?
Ohh!
The skin is not really crispy,
but I don't mind that because I like
how the fish itself is cooked.
It's a very nice dish.
Preach, baby!
Presentation was lovely.
And this is also a restaurant-quality
kind of plate of food, don't you think?
It's very elaborate.
It's almost like festive.
[ Laughs ]
Are we ready for the next one?
Yeah.
Ooh!
That is so cute.
Yeah.
I can't believe she's about to eat this
instead of split a frozen pizza with me.
What we have here is a piece of seared salmon,
a raw-kale-and-lentil salad.
Mmm!
If they're quiet, does that mean that they love it
and they just want to keep eating?
How's your fish cooked?
The fish could be cooked
a little more for my taste.
Yeah.
I knew it. She likes it done, done, done.
Mm-hmm.
What do you think?
On the salmon, well, it's true that it's a little maybe raw,
but as you said, I don't mind it with salmon.
It's very fresh, and it's very tasty.
The fact that my salmon's raw, this is bad.
This just is so delicious,
The lemon just gives it a kick.
It's very good.
The seasoning of the lentils
and the kale is outstanding.
To watch Lindsay take a bite of my food
and then have a smile spread across her face,
that's out of sight.
[ Chuckles ]
he might have made this.
If you had to order one of these fish dishes off a menu...
Yes?
...which one would you order?
Please, Paco!
Pick my dish! Paquito, please!
Off the menu, I would probably order this one.
Really? Okay.
Ohh, damn!
And, Lindsay, what about you?
Um...uh...
This is very tough, but...
I would pick the salmon, as well.
Now the tough question is, though,
who do you think made each dish?
I think Mike made the salmon.
You think Mike made the salmon?
I think Jamie made the salmon.
Okay.
Lindsay...
You were correct. Mike did make this dish.
And, Paco, Jamie made the other dish.
I am very proud
of both of these guys.
This makes my decision very difficult.
Yeah.
I appreciate very much
the input that you guys have given me.
Thank you guys so much for your help.
Okay. Thank you.
Thank you.
JAMIE: If I went home because my husband
didn't choose my dish,
I would feel like crap.
I am very worried right now. Very worried.
[ Both laugh ]
DANNY: It's our daughters.
Yeah.
DANNY: It's nerve-wracking to know
that Ali could be the one that sends me home,
but I think that she's gonna like my dish.
FLAY: What we have here
is an updated version of spaghetti and meatballs.
The meatball is made out of veal and pork.
The pasta is homemade.
Let's eat, guys.
[ Both laugh ]
My daughter doesn't gag on my food.
That's a first.
All right, Zoi, what do you think?
I'm not much of a fan on the tomato sauce.
I don't like tomato sauce
Okay.
The noodles are perfect,
and the meatball tastes amazing.
Okay, Ali, what do you think?
Bobby's a tough critic.
Betsey Johnson is a tough critic.
My kids are the toughest critics.
Well, I like the texture of the pasta. It's really nice.
I'm not a big fan of meatballs, but I like this one.
Whoo-hoo!
The balance of sauce to pasta is really nice.
Wow. All right. We're gonna have to make you a food critic.
[ Chuckles ]
I think the noodles were cooked really nicely,
and I'm really impressed with the person that made this.
The only thing I would say is that I think
that the meatball could have been a little bit more tender.
But I would never guess just some weeks ago that this
was one of the worst cooks in America making this dish,
Yeah. I agree.
So we're gonna move on to the next dish.
More tomato sauce. Your favorite.
[ Laughs ]
You better like this, Zoi.
So, what we have here
is a modern version of chicken parmesan.
It's a chicken cutlet that's been breaded, sautéed,
and then a homemade tomato sauce.
I am so nervous,
and I hope Zoi knows which plate is her mom's.
Mmm!
Oh!
I like this.
Yes!
Can I take it home?
It's the best thing I've heard
in a long time.
All right, Zoi, so what do you think of this dish?
The seasoning is perfect.
I can hardly taste the tomato sauce,
[ Laughs ]
She's never liked anything I made.
Oh, my God. I feel great.
Ali?
Well, the chicken tasted a little bit too spicy for me.
But the cheese and the sauce made up for that.
Great. Good critics.
[ Both laugh ]
The star of this whole show right here is the chicken.
I think it's nicely seasoned.
It was the right amount of cheese.
It wasn't overpowering.
The chicken could have been cooked maybe a tad less.
Which one do you think you liked better?
AMBER: I'm gonna do the mind-telepathy thing.
Oh, Zoi. Tune in, Zoi.
The chicken dish.
Yes!
The chicken is cooked perfect.
Okay, and, Ali, what about you?
Which dish did you like the best?
[ Whispering] Spaghetti and meatballs. Spaghetti and meatballs.
Spaghetti and meatballs.
Spaghetti and meatballs.
I like the pasta dish better.
She said it!
Hearing Ali pick my food makes me feel awes-- totes.
So, who do you guys think made each dish?
Do you have any idea?
I think my dad made the pasta dish,
because this one's more like artwork,
and he's not very artsy.
She's right.
I agree with her, because my mom, she's an artsy person.
And she doesn't like
her dishes to look sloppy.
Ah!
You guys were right.
♪ Go, Daddy, go, Daddy ♪
Yeah!
[ Laughs ]
Your dad, Danny, made the pasta dish with meatballs.
And your mom, Amber, made the chicken parmesan.
And I think
they both did amazing jobs, honestly.
Hopefully my mom can get a boyfriend now.
[ Both laugh ]
I cannot believe
that I just heard that right now.
[ Laughs ]
The hard part about this whole thing
is I have to make a decision on who I'm gonna send to the finale
to represent the blue team.
I appreciate all your comments.
I'm gonna take them all into consideration.
[ Sighs ]
Thanks for sharing a meal. Cheers.
Oh!
[ Chuckles ]
Good luck to you, and good luck to me.
DANNY: Ali liked my food.
That's a huge victory.
I just need the win.
I don't want to go home.
I'm biting my fingernails to the bone.
The fact that they both chose Mike's dish over mine,
I could be going home today.
But I've won a lot of challenges,
so hopefully Chef Anne will remember that.
When you guys first came to boot camp,
a big reason why you came here is because you said
you wanted to impress the people that you love.
And guess what?
You did that today. Congratulations.
Thank you.
Chef Anne and I can only choose one of you
to represent us in the finals next week.
After that, it'll be up to the food experts
to decide the winner.
I have to say, as somebody who has a daughter myself,
being able to have a meal with both of your daughters
actually told me a lot more about who you guys are.
And so, big love from me to you guys.
Thank you.
Amber, you've shown promise almost since the first day.
I thought that you might be very creative,
but I didn't realize that you were gonna have
so much control of your seasoning.
That's hard for somebody to do
that doesn't have a lot of experience doing it.
I've worked hard every day
[Voice breaking] and attacked this just like I do
when it comes to taking care of my kids,
so I just want to further it and make them proud.
Danny, in the first couple weeks,
I was like, "Mm, he's not making it."
It's been a pleasure watching you
pick people off in the race.
The foundation that you've given us
is gonna lead to awesomeness outside,
and I want to keep going.
I want to represent you.
Gentlemen of the red team,
you guys both did a really good job today.
Mike, seeing when you've done something that you're proud of,
it's unmistakable.
You're beaming.
This opened up a whole-new world,
and I think I've come a really far way,
and I think today it showed.
Jamie, you have improved by leaps and bounds.
I think that you have done amazing things,
and you've done that since challenge one.
I see you starting to act like a true cook.
I went from very stiff and afraid to even walk in a kitchen
to loving the kitchen and the process.
And I would love to be the one that you choose
and we take this all the way to the end.
This is a really hard decision,
because I think either way I go here,
I will have a winner on my hands.
By a very thin margin,
the person that I have chose to represent me in the finale is...
Jamie.
Thank you, Chef.
I did it!
I came here on day one
thinking I wasn't gonna last one week,
and I am standing right here.
It breaks my heart to say this, but I'm sorry, Mike.
Can I ask you for your apron?
MIKE: Because of Chef Anne, I have a better understanding of food.
I've always loved food,
but I've never known how food is made into love.
You've done so well, and I love seeing that smile
when you really -- like, when the light bulb goes on,
so don't ever lose that, okay?
You have my word, Chef.
Now Lindsay can come home to, like, smells
that aren't burning
and flavors that both of us love.
I can't think of anything that would make her more proud.
Could you, at the end of this whole thing,
could you do a freeze frame of me like this
and it'll say "Mike currently resides in Los Angeles"?
FLAY: The doctor and the tattoo artist. Who would have thought?
The recruit who will continue on to the final challenge is...
Oh, my God.
Oh, my God!
Oh, my God!
AMBER: Like, holy cow.
I literally beat out a doctor from Berkeley --
This crazy lady tattoo artist.
It's amazing.
FLAY: Danny, you're obviously a great dad.
Ali loves you very much.
And now you actually can cook with her.
Unfortunately, I have to ask you for your apron.
DANNY: I was so close, but I'm totally at peace.
I've had an incredible adventure,
and what I've learned and what I can take home is priceless.
25 grand is great,
but being able to cook for my family tops that.
So, you guys will be competing against each other
for the pride of your chefs...
Yes.
...and that little thing known as $25,000.
You're going to need to work harder
than you've ever worked before,
because our reputations are in your hands.
You're going down this year, Bobby Flay.
Okay.
We'll see.
So, if you guys think it's been tough so far,
get ready, 'cause you haven't seen anything yet.
Okay.
NARRATOR: On the next "Worst Cooks in America"...
This is the big one, guys.
I cannot let Chef Anne down.
Come on, Amber.
I so got this.
BURRELL: All right, relax. Relax, Jam.
Relax.
Ooh!
This menu that Chef Anne has planned --
It is a lot.
AMBER: Calm down?
Listen to me.
FLAY: If she's not focused,
she's gonna blow our chances.
And the winner of the "Worst Cooks in America" is...