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AAH!
(Kelsey screams)
(man) PREVIOUSLY ON "WORST COOKS IN AMERICA"...
WE BROUGHT AMERICA'S MOST DISASTROUS HOME COOKS
TO NEW YORK CITY...
FOR OUR CULINARY BOOT CAMP.
I HAVE NO IDEA WHAT'S GOING ON.
PUT THEM IN THE GARBAGE, 'CAUSE THAT'S WHERE THEY BELONG.
(Robert) TODAY'S CHALLENGE IS...
(Anne) BUTCHER A WHOLE CHICKEN.
OH.
(Robert) FILLET A WHOLE FISH.
CLEAN AND PREP SQUID.
WHAT IS THAT?
WE HAVE BROUGHT YOU HERE TO THE FARM.
(baas)
(Robert) MAKE THE PERFECT OMELET.
(coughs)
WE ARE GOING TO MAKE CHICKEN CACCIATORE.
(Robert) A PAN-SEARED DUCK BREAST.
WE ARE GOING TO BE THROWING A GAME DAY PARTY.
THAT'S DELICIOUS.
GEORG, I LIKE IT.
WHOO-HOO!
(Anne) PUT YOUR OWN SPIN ON A GRILLED BURGER.
THE WINNER OF THIS CHALLENGE IS GEORG.
(cheering)
NO!
THE COMPETITION IS ON.
THE WINNER IS JOSHIE.
I'M GONNA MAKE YOU PROUD.
YEAH!
I AM SORRY. YOU DID NOT MAKE THE CUT.
THIS EXPERIENCE HAS CHANGED MY LIFE FOR THE BETTER
IN SO MANY WAYS.
PLEASE TURN IN YOUR APRON.
(Kat) I CAN ACTUALLY APPROACH RECIPES WITHOUT FEAR.
IT'S AMAZING.
THE RECRUIT WHO WILL CONTINUE ON TO THE FINAL CHALLENGE IS GEORG.
(gasps)
JOSHIE.
GOOD LUCK TO YOU BOTH.
YES!
Closed Captions provided by Scripps Networks, LLC.
THE COUNTRY'S WORST HOME COOKS
ARE COMPETING IN AN INTENSE KITCHEN BOOT CAMP
RUN BY ACCLAIMED CHEFS ANNE BURRELL AND ROBERT IRVINE.
THE FINAL TWO RECRUITS WILL HAVE TO COOK
A RESTAURANT-QUALITY MEAL
FOR THREE OF THE NATION'S TOUGHEST FOOD CRITICS.
WHO WILL WIN AND TRANSFORM FROM KITCHEN ZERO
TO KITCHEN HERO,
AND WHO WILL REMAIN
THE WORST COOKS IN AMERICA?
GOING INTO THE FINAL CHALLENGE, I REALLY WANT TO WIN.
WHAT STANDS BETWEEN ME AND $25,000
IS MY OWN LACK OF CONFIDENCE
AND NOTHING BUT THAT.
(Joshie) I CANNOT BELIEVE I'M HERE.
I NEED TO FOCUS. I CAN'T HAVE ANYTHING ELSE ON MY MIND.
I CAN SMELL THE PRIZE. I'M SO CLOSE.
♪♪
GOOD MORNING, RECRUITS.
GOOD MORNING.
GOOD MORNING, CHEFS.
CONGRATULATIONS FOR MAKING IT TO THE FINAL TWO.
TOMORROW NIGHT, ONE OF YOU WILL BE $25,000 RICHER.
I NEED THE $25,000.
I HAVE A TODDLER. I HAVE A WIFE.
SO WINNING IS HUGE.
IT'S ON.
WE'LL SEE.
$25,000 WOULD LITERALLY CHANGE MY LIFE.
I'VE BEEN ROLLING IN DEBT, GOING FROM PAYCHECK TO PAYCHECK.
EACH OF YOU WILL PREPARE A SOPHISTICATED 3-COURSE MEAL.
YOU'LL BE COOKING IT IN A KITCHEN
OF AN ICONIC NEW YORK RESTAURANT,
THE TRIBECA GRILL.
WHOA!
AWESOME.
IT IS A BIG DEAL TO BE COOKING AT TRIBECA GRILL.
IT'S GONNA BE UPSCALE AND VERY INTIMIDATING.
I'M A LOCAL BOY.
I KNOW THERE'S SUPERMODELS,
LOTS OF COOL PEOPLE HANGING OUT THERE.
I LOVE THIS.
AND YOU'LL BE SERVING A PANEL
OF THE COUNTRY'S TOP CULINARY EXPERTS.
OH, YEAH.
OUR REPUTATIONS AS CHEFS AND TEACHERS
ARE ON THE LINE.
CHEF ANNE, HOW ABOUT WE SWEETEN THE DEAL
WITH A LITTLE SIDE BET?
WHAT IS IT?
IF THE BLUE TEAM WINS,
YOU HAVE TO GET A MAKE-UNDER...
(laughs)
WHICH MEANS NO MORE SPIKY HAIR
AND NO MORE FLASHY SKIRTS.
AS THOUGH I DIDN'T HAVE ENOUGH PRESSURE ON ME,
CHEF ANNE WILL EAT ME ALIVE IS SHE HAS TO DO A MAKE-UNDER.
AND WHEN MY TEAM WINS, YOU SHOULD GO PLATINUM.
WHOA! YEAH!
PLATINUM BLONDE?
BLONDES HAVE MORE FUN, DARLING.
NOT GONNA HAPPEN.
OKAY, YOU'RE ON. BE PREPARED TO GO DOWN IN FLAMES.
OKAY, LET'S GET GOING TO DISCUSS OUR MENUS. LET'S ROCK IT OUT.
ALL RIGHT, GEORG, COME ON.
ALL RIGHT, JOSHIE, I HAVE AN AMBITIOUS MENU PLANNED.
OUR FIRST COURSE--
GOAT CHEESE STUFFED FRIED ZUCCHINI BLOSSOMS.
I'VE NEVER HEARD OF A ZUCCHINI BLOSSOM.
THEY'RE BEAUTIFUL ORANGE FLOWERS.
I WANT TO SHOW A MENU THAT BLOWS THESE CULINARY EXPERTS AWAY.
OKAY.
OKAY?
YES.
SO I'M THINKING A ROASTED CORN CHOWDER.
WE'RE GONNA DO A LOBSTER TAIL SALAD ON THE TOP OF THAT.
THINK ABOUT ROASTED CORN, DICED POTATOES, ONIONS, CELERY.
(Georg) THE CORN CHOWDER-- I LOVE ALL THE FLAVORS.
IT'S GONNA BE A GOOD STARTER.
THE NEXT COURSE IS A BRINED PORK CHOP.
AND THEN BECAUSE YOU DID VERY WELL WITH THE SAUSAGE MAKING,
WE ARE GOING TO MAKE A FENNEL SAUSAGE.
WOW.
I'M REALLY EXCITED.
EVERYTHING THERE I'VE EITHER DONE OR KNOW HOW TO DO.
THE MAIN COURSE IS ROASTED RACK OF LAMB
WITH A GOAT CHEESE POTATO CAKE
AND WITH A ROSEMARY REDUCTION SAUCE.
OKAY.
SO RACK OF LAMB--I KNOW YOU HAVE ISSUES WITH COOKING MEATS.
YOU KILLED THE PORK, OVERCOOKED IT TO DEATH.
THE DUCK IS RARE.
THAT'S WHY I CHOSE THIS.
OKAY.
CHEF ROBERT IS REALLY GIVING ME A CHANCE TO REDEEM MYSELF.
I HAVE EVERY CONFIDENCE THAT YOU CAN DO THIS, ALL RIGHT?
YES.
THE LAMB IS MIND-BLOWING.
IF SHE CAN PULL THIS ENTRéE OFF, IT'S A NO-BRAINER FOR A WIN.
THE IDEA OF A REDUCTION SAUCE IS TO CONDENSE THE FLAVOR,
'CAUSE WHEN YOU STRAIN IT AND FINISH IT WITH...
WHEN I STRAIN IT AND FINISH IT WITH...
THE...
TO FINISH OUR SAUCE, THAT MUCH BUTTER.
PAN SAUCE--WE FINISH IT WITH BUTTER, RIGHT?
A TOUCH OF BUTTER, MAKE THE SAUCE A LOT MORE VELVETY.
I HAVE NO CLUE OF WHAT HE'S TALKING ABOUT.
COME ON, GEORG.
YEAH, I CAN'T THINK.
WHAT DO YOU FINISH IT WITH?
UH...
WHAT DID WE FINISH EVERY REDUCTION SAUCE WITH?
CHICKEN STOCK?
NO. WHAT SPLIT IN YOUR DESSERT LAST WEEK?
THE BUTTER.
SO WHAT DO WE FINISH THE SAUCE WITH?
THE BUTTER.
I THINK HE WAS PROBABLY LIKE, "WHY DID I NOT CHOOSE KELSEY?"
(clicks tongue) NOT SURE.
OUR DESSERT-- BLUEBERRY-NECTARINE CRISP.
SOUNDS REALLY GOOD.
AND WE'RE GONNA PUT A LITTLE MASCARPONE ON THERE.
DESSERT--I'M THINKING DEEP-FRIED BANANAS...
LOVE IT.
WITH SOME LAVENDER HONEY AND CHOCOLATE.
OOH.
JUST FROM HOW IT SOUNDS,
THE DESSERT IS GOING TO BE OUTSTANDING.
WE'RE GONNA PRACTICE TOGETHER, BUT FIRST YOU HAVE TO SHOP
FOR THE INGREDIENTS THAT WE JUST TALKED ABOUT.
ALL RIGHT, YOU GOT 45 MINUTES
TO GET THE SHOPPING DONE AND MEET ME BACK HERE.
YOU HAVE TO GO SHOPPING.
JOSHIE'S BEING LET LOOSE IN A GROCERY STORE.
OKAY?
LET'S DO THIS.
YIKES.
(Joshie) GO. GO. GO. GO.
TO ME, FOOD SHOPPING USUALLY MEANT ASKING SOMEONE
WHERE THE KOSHER AISLE IS,
GETTING SOME GEFILTE FISH, TAHINI, AND MATZO MEAL.
WHERE DO YOU HAVE FENNEL?
THIS IS AN EXPLORATION
OF PARTS OF THE STORE I DIDN'T KNOW EXISTED.
SAGE? AM I MISSING OUT? COME ON. WORK WITH ME HERE.
AFTER THREE MINUTES, MY A.D.D. KICKS IN.
IF I DON'T RUN AROUND AND HAVE SOME FUN, I'M GONNA GO CRAZY.
SORRY.
(exhales)
PERFECT. PERFECT. PERFECT.
(Georg) MY STRATEGY FOR SHOPPING
IS I LEAVE MY CART AT THE END OF AN AISLE,
AND I RUN AND GET AS MANY THINGS AS I CAN
AND RUN BACK TO THE CART.
DUDE, WHERE IS MY FREAKING CART?
OH, MY GOD. I'M GOING CRAZY.
GEORGIE, HOW YOU DOING?
TERRIBLE.
I'M GONNA BE IN TROUBLE.
I CANNOT BELIEVE IT. IT'S GOT TO BE HERE.
IT IS AN UNBELIEVABLE MAZE OF A STORE.
OH, MY GOD. I WAS HERE BEFORE. THIS IS RIDICULOUS.
WHAT THE WHO? SERIOUSLY? OH.
OH, YES, I FOUND IT.
I'M SO HAPPY. YAY. AWESOME.
I'M DONE. LET'S GET THIS GOING.
SHOPPING WAS A WHOLE DIFFERENT WORLD,
NOW I'VE GOT TO GO BACK TO BOOT CAMP AND COOK FOR SEVERAL HOURS.
GOOD JOB.
(Joshie) GOOD JOB.
LET'S DO IT.
WHOO!
NICE.
WE WILL NOW PRACTICE FOR THREE HOURS
HOW TO DO THE MEAL THAT I WILL BE COOKING IN TRIBECA GRILL.
STEP ONE--THIS IS THE FIRST COURSE, CORN CHOWDER, RIGHT?
YES.
REMEMBER, I'M NOT HERE TO HELP YOU TOMORROW...
NO, I KNOW.
SO YOU GOT TO DO EVERYTHING YOURSELF.
THAT'S NICE. KEEP THEM LIKE THAT.
(Robert) I CHOSE THIS SOUP FOR GEORG
BECAUSE I REALLY WANTED TO SHOW OFF HER KNIFE CUTS.
IT WILL GIVE HER CONFIDENCE RIGHT OFF THE BAT.
ALL RIGHT, FIRST COURSE-- GO GET YOUR ZUCCHINI BLOSSOMS.
(Anne) JOSHIE HAS CRAZY AMOUNTS OF ENERGY.
I NEED HIM TO HARNESS IT...
GO PUT THEM OVER THERE.
RATHER THAN SPINNING OUT OF CONTROL.
JUST SQUEEZE OUR GOAT CHEESE
AND THEN TACK THEM SHUT, OKAY?
ALL RIGHT.
THIS IS A REALLY LIGHT, FLUFFY BATTER.
SWIM IT AROUND IN THERE, NOT TOO FAST.
JOSHIE HAS GROWN UP A LITTLE. HE'S MATURED A LITTLE.
I HOPE HE STAYS THAT WAY.
(Anne) OKAY, GOOD.
YEAH, THERE YOU GO. PULL IT OUT.
OKAY.
(Robert) IF GEORG CAN COOK THIS LOBSTER AND COOK IT PERFECTLY,
IT'S GONNA BE A WOW FOR THE JUDGES.
MASCARPONE.
THEN WE ADD A LITTLE MASCARPONE CHEESE.
MIX IT.
IT WILL REALLY KICK UP THE SOUP.
I THINK WE NEED TO ADD A LITTLE BIT MORE CORN.
ESPECIALLY IF IT'S CALLED CORN CHOWDER.
THE CORN CHOWDER--WE KNOW WHAT WE'RE GOING TO DO,
AND IT'S GONNA BE GOOD.
THE FLAVOR WAS AWESOME.
MM-HMM.
THEN CHEF ANNE STEPS IN.
I BROUGHT MY OWN SPOON.
OH, GOOD.
(Anne) THEY'RE MAKING A BOWL OF SOUP?
ROBERT, DO YOU THINK SOUP IS GONNA WIN $25,000?
VERY NICE JOB, GEORG.
(Georg) THANK YOU.
I JUST THINK IT'S THE RECIPE THAT'S FLAWED.
SHE HAD TO GET A DIG IN LIKE SHE ALWAYS DOES.
THANK YOU. GOOD JOB, GEORG.
THANK YOU.
(whining indistinctly)
(Anne) GET YOUR TOMATOES, ONIONS, AND ZUCCHINI.
WE'RE GONNA DO GRILLED VEGETABLES.
THESE ARE FOR OUR PANZANELLA.
PANZANELLA IS A VERY RUSTIC ITALIAN BREAD SALAD.
IF MY FRIENDS WOULD HAVE USED PANZANELLA IN "SCRABBLE,"
I WOULD CHALLENGE IT.
LOOK AT THAT. SERIOUSLY, DID I JUST DO THIS?
THIS IS SPECTACULAR.
MAYBE FILL THE BLOSSOM JUST A HAIR LESS.
OKAY.
IT SEEMED LIKE A LOT IN THERE.
RIGHT.
THAT'S A BIG BITE OF CHEESE.
RIGHT.
I THINK OUR PANZANELLA TOMORROW WE CAN MAKE A TINY BIT WETTER.
HELLO.
(Anne) HELLO.
WHAT A SPECIAL GUEST WE HAVE.
SO WHAT HAVE YOU GOT HERE?
WE GOT A ZUCCHINI BLOSSOM STUFFED WITH GOAT CHEESE,
AND WE HAVE SOME PANZANELLA UNDERNEATH THERE.
TASTES SALTY.
NO.
I FEEL VERY GOOD ABOUT IT.
GOOD JOB.
THANK YOU.
TOO BAD YOU GOT HALF THE OCEAN IN THERE.
CHEF ROBERT DIDN'T LIKE IT AT ALL. IT DID BOTHER ME.
SALTY? THAT'S 'CAUSE HE DOESN'T USE ANY.
PISH POSH. GO BACK TO YOUR OWN SIDE.
I HAVEN'T SEEN YOU EVER THIS FOCUSED. I LOVE IT.
FOR OUR MAIN COURSE, JOSHIE HAS A LOT OF PREP WORK.
GET YOUR PORK CHOPS IN THERE.
HE'S GOT TO BRINE PORK CHOPS,
MAKE POLENTA AND CHILL IT,
AND GRIND, SEASON, AND CASE SAUSAGES.
GET YOUR SAUSAGE IN THE OVEN.
(Robert) THIS IS A RACK, EIGHT BONES.
(Georg) OKAY.
(Georg) FOR THE MAIN ENTRéE, I WILL BE MAKING RACK OF LAMB...
IT'S ALL ABOUT KNIFE SKILLS.
JULIENNE VEGETABLES...
MAKE SURE THERE'S PLENTY OF GOAT CHEESE IN THERE.
GOAT CHEESE POTATO CAKE,
AND THEN THERE'S THE REDUCTION SAUCE,
ALL OF THAT CULMINATING AT ONE TIME.
YOU SEE HOW GOLDEN BROWN THAT IS?
YES, I DO.
I'M TAKING A BIG RISK GIVING GEORG LAMB.
SHE HASN'T USED IT BEFORE.
NICE. THAT'S IT.
THE FINALE IS NOT A TIME TO PLAY IT SAFE. I WANT TO WIN BIG.
OKAY, LET'S GET OUR PORK CHOPS IN OUR PAN.
LET'S GET OUR POLENTA IN THERE.
ADD OUR SWISS CHARD STALKS.
CHICKEN STOCK. ENOUGH. THERE WE GO.
THIS IS MULTITASKING EXTREME.
I KNOW. WE ARE COOKING EVERYTHING RIGHT NOW.
I DON'T HAVE TO REMEMBER ALL THESE INGREDIENTS, RIGHT?
YOU'RE NOT GONNA HAVE ANYTHING BUT YOUR MIND, DUDE.
(sighs)
WE HAVE A LOT OF MOVING PARTS,
AND THIS CAN BE VERY OVERWHELMING FOR JOSHIE.
COME ON.
THIS MIGHT JUST FREAK HIM OUT.
GET YOUR LEAVES IN, AND PUT A LID ON IT. QUICK, QUICK, QUICK.
THEN WE HAVE TO MOVE ONTO SOMETHING ELSE.
PUT THE LID ON. PUT THE LID ON THE FLOUR.
PUT THE SCOOP BACK IN THERE.
I DON'T FEEL IN CONTROL.
I THINK MULTITASKING WILL KILL ME TOMORROW.
OH, MY GOD. YOU GIVE ME STRESS.
COMING UP...
(Robert) OH!
(Robert) GEORG LOOKS LIKE A DEER IN HEADLIGHTS.
THAT ONE'S BURNED, THOUGH.
YOU'RE GONNA SEE MY HEAD SPIN RIGHT OFF.
THIS IS SERIOUS.
GET OFF THE LINE! (speaking indistinctly)
WHAT'S UP WITH YOU? ARE YOU WORRIED?
THIS IS INTENSE, INTENSE STRESS.
GET YOUR LEAVES IN, AND PUT A LID ON IT. QUICK, QUICK, QUICK.
PUT THE LID ON.
WE HAD A COUPLE PITFALLS TODAY.
PUT THE LID ON THE FLOUR.
THIS IS EXACTLY THE TIME WHEN JOSHIE STARTS TO FALL APART.
OH, THAT ONE'S BURNED, THOUGH.
TURN IT OVER.
WOW, YOU'RE MAKING ME VERY DISAPPOINTED.
OH, MY GOSH. THIS IS SERIOUS.
IF I SEE THAT TOMORROW,
YOU'RE GONNA SEE MY HEAD SPIN RIGHT OFF.
IF JOSHIE DOES TOMORROW WHAT HE DID TODAY,
WE'RE GONNA HAVE A PROBLEM.
AS WE'RE FINISHING UP OUR PORK CHOPS,
WE'RE GONNA TOSS OUR SAUSAGES IN THERE TO WARM 'EM UP.
(gasps) OUR SAUSAGE IS IN THE OVEN.
IT'S BEEN IN THE OVEN THIS WHOLE TIME.
I FORGOT OUR SAUSAGE.
PORK, ONCE IT'S OVERCOOKED, IT'S TASTELESS, AND IT'S DRY.
THIS IS GOOD.
IT'LL REMIND ME TOMORROW TO CHECK ON THEM ALL THE TIME.
RIGHT.
OOPS. HUGE MISTAKE. HUGE.
COME ON. COME ON. FASTER. FASTER. LET'S GO, GEORGIE.
OH, MAN.
I AM COOKING THE MAIN COURSE.
ALL RIGHT, PUT THE LAMB IN NOW.
YOU HAVE TO DO ENOUGH VEGETABLES FOR FOUR PLATES,
AND YOU'VE GOT TEN MINUTES TO DO THEM.
JULIENNE. LET'S GO.
I DO NOT LIKE TO JULIENNE WHEN I'M UNDER TIME CONSTRAINT.
OH, THESE ARE AWFUL.
YEAH, THEY ARE. WELL, DO IT PROPERLY.
FOCUS.
OKAY.
I FEEL THE PANIC, THE STRESS.
POTATOES--THEY GO IN THE OVEN.
(Robert) OH!
I LOSE MY CONFIDENCE, AND I START TO GET FRAZZLED.
(Georg) OOH! MY FAULT.
WHAT THE...
BEHIND YOU. BEHIND YOU.
(Robert) GEORG LOOKS LIKE A DEER IN HEADLIGHTS,
TOTALLY OVERWHELMED.
(Robert) SAUCE.
(Georg) MM-HMM.
WE DO HAVE TO FINISH IT WITH?
UH...
GIVE ME A SECOND HERE.
UM... IT'S CALLED...
BUTTER.
RIGHT NOW I'M VERY NERVOUS.
(Anne) ALL RIGHT, LET'S TRY OUR SAUSAGE.
IT'S DEFINITELY DRY.
ALL RIGHT, LET'S TRY THE PORK CHOP.
IT TASTES REALLY GOOD.
JUST AS LONG AS WE DON'T COOK THE CRAP OUT OF IT,
IT'LL BE PERFECT.
I BURNT MY PORK CHOPS, EVEN THOUGH IT'S ONLY SLIGHT.
I GOT TO MAKE SURE NOT TO DO THIS TOMORROW.
TIME'S RUNNING OUT. KICK IT INTO GEAR A LITTLE BIT.
MOST IMPORTANT THING NOW IS THE LAMB TO CARVE.
YES.
THAT'S A LITTLE RARE.
I'M A LITTLE CONCERNED ABOUT THE LAMB. IT'S TOO RARE.
POTATO CAKES, GOLDEN BROWN-- THAT'S HOW THEY SHOULD LOOK.
OUR SAUCE LOOKS PERFECT TO ME.
WE GOT TO BE REALLY CAREFUL WITH THE LAMB.
I WOULD LIKE THAT A LITTLE BIT LONGER.
YEAH.
THE LAMB--IT TURNS OUT RARE.
DURING THE FINAL CHALLENGE,
WE HAVE TO BE CAREFUL THAT EVERYTHING IS COOKED.
HERE YOU GO. MIX IT. QUICK, QUICK, QUICK, QUICK.
IF WE MAKE THESE TOO FULL,
WHAT HAPPENS IS THE FRUIT BUBBLES OVER,
AND WE HAVE TO GO BACK AND SCRUB THE OUTSIDES BEFORE WE SERVE IT,
AND WE'LL TAKE UP TIME,
AND WE WON'T HAVE THE TIME AT THE END.
(Anne) FOR OUR DESSERT COURSE, WE'RE DOING A FRUIT CRISP,
AND WE'RE GONNA MAKE
A LITTLE SORT OF BROWN SUGAR, OATMEAL TOPPING.
THIS IS THE FINAL COURSE.
THIS IS THE MEMORY THAT YOU LEAVE THE JUDGES WITH.
BANANAS--SHOULD BE NICE AND CRISPY.
THE BANANA DESSERT IS SO TECHNICAL.
WHAT YOU LOOK FOR WHEN YOU FRY IS THE TEXTURE.
(crunching)
DID YOU HEAR THAT?
I DID. IT WAS CRISPY.
THERE YOU GO.
THE LONGER YOU LET IT SIT, IT'S GONNA GET SOFT.
BUT THESE ARE CRISPY.
THESE ARE CRISPY, YEAH.
YOU NEED TO BAKE THEM FOR ANOTHER COUPLE MINUTES.
(Anne) JOSHIE PUT A LITTLE TOO MUCH TOPPING ON,
SO IT DIDN'T COOK ALL THE WAY THROUGH.
I FEEL IT IN MY MOUTH.
TOMORROW BETTER BE PERFECT.
(Joshie) THIS WAS MUCH MORE DIFFICULT
THAN I EXPECTED THIS TO BE. I'VE BEEN HUMBLED.
YOU NEED TO KEEP YOUR WITS ABOUT YOU.
YOU NEED TO KEEP YOURSELF FOCUSED.
SO WE ACCOMPLISHED A LOT TODAY, RIGHT?
TOMORROW YOU'RE GONNA DO IT FOR FOOD CRITICS.
I KNOW.
GEORG IS NOT EXUDING CONFIDENCE RIGHT NOW.
HOW'S THE LAMB GONNA COME OUT?
MEDIUM.
MEDIUM-RARE. MEDIUM.
MEDIUM-RARE.
YEAH, MAKE SURE IT'S COOKED RIGHT.
(Georg) DURING CHALLENGES, ONE OF MY MAIN DIFFICULTIES
IS I LOSE MY CONFIDENCE.
I HAVE, LIKE, A REAL ISSUE WITH THAT.
SEE YOU TOMORROW.
OKAY. BYE.
IF SHE DOESN'T BELIEVE IN HERSELF,
WE'RE IN REAL, REAL TROUBLE
BECAUSE GAME DAY IS COMING.
THIS IS IT.
OHH! LET'S DO THIS.
ALL RIGHT, I'LL SEE YOU TOMORROW AT THE RESTAURANT.
TOMORROW, COOKING WILL BE
THE MOST STRESS I'VE EVER HAD IN MY LIFE.
♪♪
WAS THERE A POINT TODAY WHERE YOU FELT,
WOW, OKAY, I'M REALLY IN CONTROL?
IN CONTROL?
AT--AT ANY POINT.
IN CONTROL?
THE WIND HAS BEEN TAKEN OUT OF MY SAILS A LITTLE BIT.
I WANT TO DO SUCH A GOOD JOB FOR THIS LAST DISH,
BUT THERE'S SO MUCH.
IT'S, LIKE, FREAKING ME OUT.
I THINK YOU'RE OVERLY CONCERNED.
YOU'VE ALWAYS DONE WONDERFUL.
GEORG--SHE'S ALWAYS BEEN AT THE TOP OF THE HEAP.
MMM. THAT'S GOOD.
THANK YOU.
I CAN'T UNDERESTIMATE HER.
CHEERS.
SHE'S GONNA COME WITH HER "A" GAME,
AND I GOT TO BE PREPARED.
THIS HAS BECOME A GAME OF SURVIVAL,
AND I'M LUCKY TO BE HERE,
BUT I THINK I CAN DO IT NOW THAT I'M HERE.
IT'S THE FINAL CHALLENGE. IT'S LIKE GIVING BIRTH.
THIS IS THE LAST PART OF THE LABOR.
AND I HAVE TO DO IT. I WANT TO DO IT.
I AM JUST PRAYING THAT I CAN DO IT.
COMING UP...
I CAN'T CHOKE.
BEAUTIFUL. YES!
THE BLADE'S NOT MOVING.
WE'RE HAVING A PROBLEM.
I CAN'T LET THIS AFFECT ME.
(Joshie) THIS IS IT, OUR LAST CHALLENGE.
I STILL HAVE THE CONCERNS I HAD YESTERDAY.
THERE IS TON OF MULTITASKING HERE.
I GOT TO REALLY FOCUS. EVERYTHING IS ON THE LINE.
(Georg) I DON'T FEEL COMPLETELY PREPARED
TO GO IN FRONT OF CULINARY EXPERTS,
BUT I'M WILLING TO STEP UP TO THE PLATE.
I CAN'T CHOKE.
THERE ARE JUST A FEW SHORT HOURS
BETWEEN NOW AND $25,000.
(Joshie) I'M REALLY IMPRESSED WITH TRIBECA GRILL.
IT'S GORGEOUS. IT'S FAMOUS.
AND I'M EXCITED TO START COOKING HERE.
WELCOME TO TRIBECA GRILL.
YOUR GOAL TODAY IS TO TURN OUT A GREAT MEAL.
WE CANNOT HELP YOU TO COOK,
BUT WE ARE IN THE KITCHEN TO KEEP YOU ON SCHEDULE.
YOU GUYS EACH HAVE 90 MINUTES TO SERVE YOUR APPETIZER,
45 MINUTES TO DO YOUR ENTRéE,
AND OTHER 45 TO DO YOUR DESSERT.
THIS IS THE DAY THAT YOU BOTH FOUGHT SO HARD FOR.
ARE YOU GUYS READY?
YEAH!
ALL RIGHT, COME ON.
(Joshie) LET'S DO THIS!
OKAY, THIS IS IT. DON'T BE AFRAID. NICE, CALM.
YOU GOT THIS, RIGHT?
OKAY.
(Georg) HE WANTS ME TO BE CONFIDENT.
HE WANTS ME TO STAY CALM.
I WOULD LIKE TO SEE YOU WALK OUT WITH 25 G's IN YOUR POCKET,
AND SHE'S GOT TO CHANGE HER HAIRSTYLE.
OKAY.
MY PLAN IS TO MOVE FORTH WITH THE CONFIDENCE
THAT HE'S WANTED ME TO HAVE THE ENTIRE TIME AT BOOT CAMP.
NERVOUS.
(exhales) RELAX. WE'RE NOT BUNCHED UP.
I JUST WANT IT TO BE THREE HOURS FROM NOW.
OKAY.
I AM NERVOUS FOR JOSHIE. I MEAN, THIS IS MY REPUTATION, TOO...
(sighs)
AND IT'S IN THIS CRAZY KID'S HAND.
OKAY, YOU HAVE 90 MINUTES. YOUR TIME STARTS...
NOW! THERE YOU GO.
(Robert) ALL RIGHT, HURRY.
GOOD JOB. KEEP FOCUSED.
I'M WATCHING GEORG'S KNIFE CUTS FOR THE SOUP--
AS GOOD AS ANY CHEF'S.
AND I SEE THAT TWINKLE IN HER EYE.
(gasps)
HER CONFIDENCE IS COMING BACK.
THAT'S RIGHT.
I DON'T KNOW IF IT'S A MIRACLE. I DON'T KNOW IF IT'S MAGIC.
BUT THERE'S A CONFIDENCE LEVEL THERE THAT WAS NOT THERE BEFORE.
I GOT TO CUT MY BREAD UP.
FIRST 90 MINUTES, I'M GONNA BE MAKING MY APPETIZER,
THE GRILLED VEGETABLE PANZANELLA
AND A FRIED ZUCCHINI BLOSSOM,
PLUS...
YOU'RE GOING IN. SAY HI TO YOUR FRIEND.
I GOT TO FOCUS ON BRINING THE PORK,
MAKING THE SAUSAGE.
LET'S WHISK THAT IN.
ALSO, I WILL BE MAKING MY POLENTA FOR LATER ON.
I'M GONNA DO THAT. I'M GONNA TURN THOSE OVER.
LOOK AT MULTITASKING.
JOSHIE TODAY, I SEE A CALMNESS ABOUT HIM.
NICE.
HE LOOKS RELAXED.
CORIANDER AND FENNEL,
I DIDN'T KNOW EITHER OF YOU BEFORE I SHOWED UP TO BOOT CAMP.
(laughs)
IT'S NICE TO SEE JOSHIE MAKING GOOD FOOD
AND HAVING FUN DOING IT.
COOKING IS FUN WHEN YOU'RE NOT STRESSED OUT.
RIGHT?
THE MONKEY IS OFF MY BACK.
NOTHING BUT LOVE.
NOTHING BUT LOVE.
I'M IN THE ZONE.
THAT'S HOW RED TEAM ROLLS.
I'M FOCUSING ON THE FOOD. NOTHING ELSE MATTERS.
YOU'RE WORKING LIKE A CHEF. LOOK AT THAT. THAT'S AWESOME.
GOOD JOB. KEEP GOING. YOU'RE DOING GREAT.
30 MINUTES TILL WE SERVE THE FIRST COURSE.
OKAY.
YOU ARE SO WAY AHEAD. YES!
(Joshie) WE'RE USING THE FANCY OIL.
I'M GONNA NEED MORE THAN THAT, BUT THAT'S JUST FOR STARTERS.
I'M LOVING MY PANZANELLA.
SO WE'RE JUST GONNA PUT, LIKE, A TABLESPOON MORE.
I WANT EVERYTHING TO BE HAPPY.
THERE WE GO.
IT IS WET ENOUGH?
IT NEEDS A LITTLE MORE RED WINE VINEGAR.
(Anne) I LOVE PANZANELLA. IT'S A YUMMY SALAD.
BUT IF IT'S SOGGY WITH TOO MUCH DRESSING,
THAT'S NOT WHAT WE'RE LOOKING FOR.
DID YOU TASTE IT?
IT'S ACTUALLY PRETTY GOOD.
I DON'T KNOW ENOUGH ABOUT WHAT PANZANELLA'S
SUPPOSED TO TASTE LIKE, BUT THIS TASTES GOOD.
I THINK WE'RE READY TO START WITH OUR BLOSSOMS.
(Anne) YESTERDAY THERE WAS TOO MUCH CHEESE,
AND SO I'M HOPING HE REMEMBERS THAT LITTLE TIP.
A LITTLE GOAT CHEESE NEVER KILLED ANYONE.
I THINK THAT'S GOOD.
(Robert) IT'S LOOKING NICE. BEAUTIFUL.
THE SOUP IS A HOME RUN. THE PLATE LOOKS PERFECT.
HOW'S THAT LOOK?
PERFECT.
FOR THE PANZANELLA, I ADDED A LITTLE BIT MORE OIL,
'CAUSE I FELT THAT IT COULD USE IT.
GOOD. VERY GOOD.
(Anne) OUR APPETIZER LOOKS PRETTY TO ME.
I'M JUST NERVOUS BECAUSE THERE WASN'T ANY FOR ME TO TASTE,
AND I COULDN'T ANYWAY.
AND THEY'RE COOKING FOR SOME OF THE LEADERS
IN THE RESTAURANT INDUSTRY.
THE PANEL OF CULINARY EXPERTS ARE SOME PRETTY HEAVY HITTERS--
MARC MURPHY,
CHEF AND OWNER AT LANDMARC RESTAURANT
HERE IN NEW YORK CITY,
DONATELLA ARPAIA,
A RESTAURATEUR AND A COOKBOOK AUTHOR,
AND DREW NIEPORENT,
WHO IS THE CO-OWNER OF TRIBECA GRILL.
THANK YOU SO MUCH FOR COMING TO JUDGE OUR COMPETITION.
THE FINAL TWO RECRUITS ARE BOTH PREPARING
A 3-COURSE MEAL FOR YOU.
WE WILL NOT BE TELLING YOU WHICH RECRUIT MADE WHICH MEAL.
YOU WILL BE TASTING MEAL "X" AND MEAL "Y."
THE RECRUITS ARE COMPETING FOR $25,000.
AND CHEF ANNE AND I ARE COMPETING
TO SEE WHO IS THE BETTER TEACHER.
SO THE STAKES ARE HIGH FOR ALL OF US.
BON APPé***.
(Georg) I'M VERY CONFIDENT ABOUT THIS DISH.
I'M ABSOLUTELY HAPPY WITH IT, NO QUESTIONS ASKED.
(Joshie) I AM INTIMIDATED BY THE EXPERTS.
I KNOW THEY'RE HARSH. I KNOW THEY'RE HONEST.
THIS IS IT. WHATEVER HAPPENS IS OUT OF MY HANDS.
COMING UP...
GET OFF THE LINE!
ARE YOU WORRIED?
(Georg) I HAVE NO IDEA
HOW A HUMAN CAN GET ALL THIS STUFF OUT AT ONE TIME.
OH, MY GOD. I'M GONNA HAVE A HEART ATTACK.
(Joshie) WAITERS ARE TAKING MY APPETIZER.
MY FRIED ZUCCHINI BLOSSOM LOOKS BEAUTIFUL.
THE QUESTION IS WILL IT TASTE AS GOOD AS IT LOOKS.
(Georg) THE CHOWDER IS FINISHED,
AND I'M VERY CONFIDENT ABOUT THIS DISH.
I HOPE THE CRITICS LIKE IT.
(woman) APPETIZER "X"
IS ROASTED CORN CHOWDER WITH LOBSTER.
(woman) APPETIZER "Y"
IS FRIED ZUCCHINI BLOSSOMS STUFFED WITH GOAT CHEESE
WITH A GRILLED VEGETABLE PANZANELLA.
FOR PEOPLE THAT DIDN'T KNOW HOW TO COOK,
THIS IS PRETTY IMPRESSIVE,
MUCH BETTER THAN I THOUGHT WE WERE GONNA GET.
I CAN'T WAIT TO DIG IN. APPETIZER "X," HERE WE GO.
(Donatella) IT'S A REALLY VIBRANT, HEARTY SOUP,
WELL-ROUNDED AND WELL-SEASONED.
LOOK AT THE KNIFE SKILLS HERE. WE GOT SOME NICE DICED POTATOES.
AND THE CORN SEEMS TO HAVE BEEN TAKEN OFF THE COB CORRECTLY.
THE LOBSTER WAS DEFINITELY TENDER, WELL-PREPARED.
IT ADDED DIMENSION TO THE WHOLE SOUP.
I REALLY ENJOYED IT.
I THINK THE TEST FOR ME WAS THAT I KEPT GOING BACK TO IT.
ALL RIGHT, WELL, LET'S DIG INTO "Y."
ONE OF THE HARDEST TECHNIQUES OF ALL
IS FRYING A ZUCCHINI FLOWER,
'CAUSE ZUCCHINI FLOWERS ARE VERY DELICATE.
THAT WAS THE BIGGEST ACCOMPLISHMENT HERE.
IT'S KEPT THE NICE LITTLE CRUNCH, AND IT'S NOT GREASY.
IT'S FRIED REALLY, REALLY WELL.
ONE OF THE NEGATIVE THINGS FOR ME
IS THE ZUCCHINI FLOWER HAD TOO MUCH GOAT CHEESE.
IT'S A LOT. IT'S OVERWHELMING.
IT'S AN APPETIZER. IT'S NOT A CHEESE COURSE.
I DON'T GET THE BREAD SALAD.
IT'S CERTAINLY NOT THE STAR OF THE PLATE.
THE BREAD JUST GOT A LITTLE SOGGY.
I AGREE WITH YOU.
BUT I HAVE TO SAY, OVERALL, SURPRISINGLY GOOD START,
AND I CAN'T WAIT TO SEE WHAT THEY'RE GONNA BRING OUT NEXT.
VERY GOOD.
SO NOW IT'S TIME TO FOCUS ON THE MAIN ENTRéE.
45 MINUTES UNTIL YOU SERVE.
(Georg) OKAY.
(Georg) I'M UNDER TIME STRAIN HERE.
I NEED TO GET THE POTATO CAKES READY.
OKAY.
ONCE THE POTATOES ARE IN THE OVEN,
I'LL FEEL BETTER, 'CAUSE THOSE ARE GOING TO TAKE THE LONGEST.
(Robert) I'M A LITTLE CONCERNED ABOUT GEORG'S POTATO CAKE.
WHEN WE DID THE PRACTICE RUN,
WE PUT LESS POTATO ON THE BASE OF THE SKILLET...
GET THIS DONE NICELY.
AND SHE'S PUT FAR TOO MUCH POTATO ON TOP.
I HOPE IT'S GONNA COOK IN THIS AMOUNT OF TIME.
OKAY.
OKAY, GOOD JOB.
MY BIGGEST FEAR IS THAT WE SERVE RAW LAMB.
EVEN PROFESSIONAL CHEFS STRUGGLE WITH IT.
BUT I BELIEVE SO MUCH IN GEORG. I BELIEVE SHE CAN DO IT.
BEAUTIFUL. YOU'RE DOING GREAT, SO JUST KEEP IT RIGHT UP.
(Anne) JOSHIE IS MOVING RIGHT ALONG ON HIS MAIN DISH.
HIS PORK CHOPS ARE LOOKING BEAUTIFUL.
(Joshie) LET'S GET THE SWISS CHARD.
HIS SWISS CHARD WAS LOOKING GREAT.
NICE.
HIS POLENTA CAKES LOOK GREAT.
ALL THE LITTLE COMPONENTS AREN'T THAT DIFFICULT,
BUT THERE'S A LOT GOING ON HERE.
GET IT GOING. GET IT GOING.
COMING OUT ALREADY? THE BLADE'S NOT MOVING.
WE'RE HAVING A PROBLEM.
I'M A LITTLE BIT UNEASY.
BLADE PUT IN THE RIGHT WAY.
I CAN'T LET THIS AFFECT ME.
NEW KITCHEN, I GOT TO ADJUST.
LET'S TRY IT NOW.
(Joshie) TO SEE THE TRANSFORMATION
THAT JOSHIE HAS MADE
AND TO SEE HIM FOCUSED...
NOW WE'RE TALKING.
GOT TO MAKE UP FOR SOME LOST TIME.
ESPECIALLY WITH SOMEBODY WHO I THOUGHT WAS JUST SO OUT THERE,
I PUT MY MONEY ON THE RIGHT HORSE.
GO.
GEORG, 30 MINUTES TILL THE ENTRéE HAS TO GO OUT.
THE BIGGEST THING YOU GOT TO GET DONE IS THE JULIENNE.
OKAY.
GEORG'S JULIENNE--SPOT ON.
DID A LOVELY JULIENNE. THEY ARE PERFECT.
LOOK AT THAT. SAUSAGE MASTER.
NICE. SO WE PUT THEM IN THE OVEN AND WE SET THE TIME.
IN SIX MINUTES, THE DELICIOUS SAUSAGES COME OUT.
I'M REALLY GLAD THAT CHEF ANNE IS NOT GONNA HELP ME COOK.
KEEP ON DOING WHAT YOU'RE DOING.
I KNOW THE RECIPE. I LIKE DOING THINGS ALONE.
GOOD JOB. KEEP FOCUSED.
YOU'RE DOING GREAT.
YOU KNOW WHAT? YOU COULD WORK IN A RESTAURANT.
CHEF ROBERT-- BECAUSE HE'S THERE...
GEORG, YOU GOT 20 MINUTES.
THE LAST FIVE MINUTES IS GONNA BE REALLY RUSHED.
I FEEL MUCH BETTER,
BUT THERE'S A LINE, A PHYSICAL LINE,
THAT HE CANNOT CROSS.
HE CANNOT TOUCH ANY OF MY FOOD.
I'M GONNA MOVE OUT OF THE WAY. I GOT TO MOVE OUT OF THE WAY.
I'M A CHEF,
SO YOUR NATURAL REACTION IS TO GET IN AND HELP THEM,
AND YOU CAN'T, AND IT'S LIKE WEARING A STRAITJACKET.
YOU HAVE 15 MINUTES, GEORG. HOW'S THAT LAMB DOING?
TAKE IT OUT. PRESS IT DOWN.
I DON'T KNOW IF IT'S DONE ENOUGH.
ARE YOU COMFORTABLE WITH IT? I CAN'T TOUCH IT.
I DON'T KNOW.
I JUST--IF IT'S RAW, WE'RE RUINED.
I DECIDE TO PUT IT BACK INTO THE OVEN.
I'M JUST GONNA HOPE THEY'RE NOT GOING TO BE OVERDONE.
OKAY, HOW'S THE POTATO CAKES?
THIS IS THE CRUNCH TIME. YOU CAN'T MESS YOUR POTATOES UP.
THEY'RE COOKING. THEY'RE COOKING, BUT THEY'RE LIGHT.
I WANT THEM TO BE GOLDEN BROWN.
TURN THE OVEN UP IF YOU NEED TO.
ON THE LEFT SIDE, CAN YOU SEE THE DIAL?
LEFT SIDE, DOWN. LEFT SIDE-- THERE YOU GO. TURN IT UP.
WHERE IS THE BUTTON?
I DON'T KNOW WHERE THE MARKER IS.
WHY'S HE ON THE LINE? ROBERT, GET OFF THE LINE.
GET OFF THE LINE! (speaking indistinctly)
I'M NOT ON THE LINE. WHAT'S UP WITH YOU?
REALLY?
ARE YOU WORRIED?
GET OFF THE LINE!
(Georg) THERE'S A LOT OF PRESSURE IN THE KITCHEN.
LIKE, IT'S INTENSE STRESS.
DON'T LISTEN TO THEM. CONCENTRATE.
OPEN IT. THERE'S A THERMOMETER IN THERE.
WHAT DOES IT SAY?
400.
GREAT. THAT'S WHAT YOU NEED.
OKAY, LET ME FOCUS. LET ME FOCUS.
I GOT THAT. I GOT THE POLENTA.
THOSE LOOK PERFECT, JOSHIE.
TEN MINUTES LEFT.
(Joshie) HOW DOES THAT LOOK?
GREAT.
(Joshie) COOKING MEAT PERFECTLY IS SUCH AN ART FORM.
YOU KEEP IT ON A DROP TOO LONG, AND YOU'RE DONE.
CHECK YOUR CHOPS.
I'M SCARED OF OVER-SEARING THE PORK.
(Robert) COME ON. (speaking indistinctly)
MOVIE. MOVIES. NOW IT'S TIME TO PICK IT UP.
THIS IS GONNA BE A LITTLE STRESSFUL, OKAY?
I KNOW. I KNOW.
WHAT ABOUT YOUR SAUCE? HOW'S YOUR SAUCE LOOK?
I THINK IT'S GOOD.
GOOD JOB.
YOU'RE DOING GREAT.
I'M SURE THE RACK OF LAMB IS GONNA BE GORGEOUS
IF IT TURNS OUT RIGHT.
COME ON. COME ON. COME ON.
THERE'S NOTHING WORSE THAN PUTTING RAW LAMB ONTO A PLATE.
OH, GOD. THIS GUY IS TOUGH. GO.
MY HEART STOPS.
BEAUTIFUL!
BEAUTIFUL.
IT'S A PERFECT MID-RARE.
ABSOLUTELY BEAUTIFUL. YES!
I THINK WE GOT A WINNING LAMB.
BUT I'M STILL CONCERNED ABOUT THE POTATO CAKE.
THEY'RE STILL WHITE.
YOU GOT FOUR MINUTES LEFT.
(Georg) I DON'T KNOW WHAT'S GOING ON WITH THEM,
BUT WE'RE JUST GONNA GO WITH IT, 'CAUSE TIME IS TICKING.
COME ON. COME ON. NOW YOU GOT TO BE FAST.
COME ON. MEAN IT. MEAN IT.
OKAY.
AND AS I'M PLATING THEM,
I CAN SEE THAT THERE IS REMNANTS IN THE SKILLETS.
I FEEL LIKE IT'S UNDERDONE.
SO I'M JUST GONNA HOPE FOR THE BEST.
NEXT. NEXT.
THERE'S NOTHING WE COULD DO AT THIS POINT.
COMING UP...
GOOD CHOCOLATY BANANA.
I TOTALLY FEEL LIKE I DESERVE IT.
(Joshie) BUT IT'S STARTING TO BUBBLE. OH, MY GOD.
EVERYTHING CULMINATES NOW.
THE WINNER IS...
COME ON, JOSH, START PLATING. LET'S GO. COME ON.
HOW MUCH TIME WE GOT?
2:20. CRUNCH TIME. I LOVE IT.
YOU'RE DOING GREAT. YOU'RE DOING GREAT.
DON'T RUIN IT NOW. YOU'VE DONE ALL THE HARD WORK.
AT THE END OF THE ENTRéE, THERE IS POTATO PANCAKE.
THERE'S THE LAMB.
MAKE IT LOOK PRETTY.
THERE'S THE VEGETABLES, AND THEN THERE'S THE REDUCTION SAUCE.
30 SECONDS TO GO.
I HAVE NO IDEA
HOW A HUMAN CAN GET ALL THIS STUFF OUT AT ONE TIME.
YOU'VE GOT TO BE FASTER, GEORGIE.
I AM JUST HOPING THAT I CAN DO IT.
(Anne) LET'S GO. LET'S GO. LET'S GO. LET'S GO. LET'S GO.
SECONDS LEFT, I'M FREAKING OUT.
(Joshie) OH, MY GOD. I'M GONNA HAVE A HEART ATTACK.
(Robert) COME ON. COME ON.
(Joshie) TAKE A GOOD LOOK.
BEAUTIFUL, CLEAN PLATES.
TIME IS UP!
NICE. NICE JOB.
(Georg) OH, MY GOD. WE'RE ON DESSERT ALREADY.
I CAN'T BELIEVE THIS IS HAPPENING. (sighs)
THIS IS REAL.
(woman) ENTRéE "X" IS AN HERBED RACK OF LAMB
WITH ROSEMARY POMEGRANATE SAUCE
AND GOAT CHEESE POTATO CAKE.
ENTRéE "Y" IS BRINED PORK CHOP WITH FENNEL SAUSAGE
AND SWISS CHARD OVER A POLENTA CAKE.
(Donatella) LET'S DIG INTO ENTRéE "X."
THE BEST THING ON THIS DISH IS THE LAMB--VERY WELL EXECUTED,
WELL SEASONED, AND WORKS WITH THE SAUCE.
IT'S PERFECTLY MEDIUM-RARE,
AND A LOT OF TIMES I GO TO RESTAURANTS, AND IT'S NOT.
THE JULIENNE-- VERY NICELY CUT.
THEY'RE DEFINITELY SHOWING THOSE KNIFE SKILLS THERE.
UNFORTUNATELY, THE POTATO PANCAKE--
IT DOESN'T WORK.
IT'S VERY UNDER-COOKED, SOGGY,
AND THERE'S JUST TOO MUCH GOAT CHEESE INSIDE.
THE PLATE IS ACTUALLY PRETTY SUCCESSFUL
IF WE MAYBE DID AWAY WITH THE POTATO ENTIRELY.
ENTRéE "Y."
HERE WE GO.
IS YOUR PORK COOKED AS PRETTY AS MINE?
I HAD A LITTLE BURN PROBLEM. IT'S NOT SEARED CORRECTLY.
BUT THE SEASONING ON IT
IS PERFECT.
I LIKE IT.
THE SAUSAGE IS VERY MOIST,
AND THE FLAVOR'S GOOD.
THE SWISS CHARD,
IT'S REALLY WELL DONE.
(Drew) THE POLENTA--
MINE IS BEAUTIFULLY CRUSTED ON BOTH SIDES.
EACH ELEMENT OF THIS PLATE LOOKS GOOD, AND IT TASTES GOOD.
ALL RIGHT, 45 MINUTES. YOUR TIME STARTS NOW.
DESSERT IS GONNA BE THE FUNNEST PART OF THE DAY.
I GOT ALL THE INGREDIENTS--
THE NECTARINE, THE BLUEBERRIES.
I JUST GOTTA MAKE THE CRISPY PART
IN THE FOOD PROCESSOR, PUT IT IN THE OVEN,
AND I'M DONE.
(Georg) OKAY, HERE I GO.
THE DESSERT-- IT'S GONNA BE AMAZING.
THE BANANAS ARE SLICED BEAUTIFULLY.
THE BATTER IS WONDERFUL.
(Robert) GOOD JOB, GEORG.
DURING THE LAMB PREP,
I WAS IN THE WEEDS THE ENTIRE TIME,
SO I WANT TO FINISH THE DESSERT QUICKLY.
TAKE YOUR TIME, GEORG.
I'M JUST SO SCARED
TO MAKE CRUD AND HAVE ONE OF THEM SAY,
"IT'S CRUDDY."
I DON'T WANT IT TO BE TOO THICK, THOUGH.
MY DESSERT IS DONE. IT'S GOING IN THE OVEN.
THIS IS GONNA BE BEAUTIFUL.
TEN MINUTES LEFT.
(Georg) I HAVE TO HEAT CHOCOLATE SAUCE
AND LAVENDER HONEY.
(Robert) GEORG FRIED THE BANANAS
A LITTLE BIT TOO EARLY.
I'M HOPING THAT THEY'RE NOT SOGGY.
TWO MINUTES LEFT IN YOUR COOKING TIME.
OH, MY GOD. OH, THEY'RE STARTING TO BUBBLE.
OH, MY GOD.
GREAT.
OKAY, UH, LOOK AT THOSE.
I'M VERY WORRIED ABOUT MY DESSERT,
BECAUSE A BIG PART OF THIS CHALLENGE
WILL BE THE PRESENTATION.
WIPE IT.
LET'S GO, LET'S GO, LET'S GO, LET'S GO, LET'S GO.
OKAY, JOSHIE, ONE MINUTE.
THIS IS FOCUS TIME.
(Robert) GOOD JOB. YOU'RE DOING GREAT.
IT'S A GOOD CHOCOLATY BANANA.
NEXT, NEXT.
GOOD, GOOD. ENOUGH. DONE.
THAT'S IT. BEAUTIFUL.
COME ON, JOSH.
THREE, TWO...
ONE.
(buzzer)
AH! BOOT CAMP IS OVER!
YOU'RE A ROCK STAR. A ROCK STAR.
OH, MY GOD.
OH!
I COOKED MY HEART OUT,
SO IF THAT'S NOT ENOUGH TO WIN, I GOT NO PROBLEMS.
(Georg) JOSHIE'S DESSERT LOOKS SUNKEN IN TO ME.
IT DOESN'T LOOK LIKE AN EXPENSIVE ITEM
ON A RESTAURANT MENU.
AND MINE LOOKS AMAZING.
SO I'M REALLY CONFIDENT.
(woman) DESSERT "X" IS FRIED BANANAS
WITH LAVENDER HONEY AND CHOCOLATE.
DESSERT "Y" IS A BLUEBERRY-NECTARINE CRISP
WITH MASCARPONE.
(Donatella) LET'S DIG IN TO "X."
THE CHOCOLATE AND THE HONEY
ARE WORKING REALLY WELL WITH THIS DISH.
THE GARNISHES IMPROVE IT,
AND IT'S LIGHT AND TASTES GOOD.
THE TASTE AND OVERALL SWEETNESS IS GOOD.
THE ACTUAL FRYING IS NOT AS GOOD AS THE ZUCCHINI FLOWER.
IT'S A LITTLE SOGGY. IT'S A LITTLE CHEWY.
I'M DYING TO TRY "Y."
WHY DON'T WE DIG IN? MMM.
THAT'S DEE-LICIOUS.
I LOVE HOW HOT AND COZY AND WARM IT IS.
EXTREMELY TASTY.
THE CRUST ON TOP OF IT-- SEE HOW IT SANK IN A LOT?
THAT'S SOMETHING YOU REALLY HAVE TO WORK ON
SO IT'S ALL CRUMBLED ON TOP OF IT.
IT'S NOT THE BEST CRUST I'VE EVER HAD,
BUT THIS BEAUTIFUL FRUIT IS SHINING THROUGH.
IF WE REALLY THINK ABOUT HOW FAR THESE RECRUITS HAVE COME--
FANTASTIC.
RECRUIT "Y" HAD SOME REALLY SATISFYING DISHES.
RECRUIT "X"--THERE WAS A LOT OF DEPTH OF FLAVOR.
IT'S A TOUGH DECISION.
THE TWO MEALS WERE VERY GOOD.
BUT I THINK WE ALL AGREE
THAT THERE IS A CLEAR CHOICE.
ABSOLUTELY.
BEATING JOSHIE, DOING RIGHT BY CHEF ROBERT
AND MAKING HIM PROUD,
THAT'S NUMBER ONE FOR ME.
I'M SO PSYCHED FOR YOU.
(sighs)
I TOTALLY FEEL LIKE I DESERVE IT.
WHATEVER HAPPENS TODAY, I TOLD YOU, YOU'RE A WINNER.
I DON'T THINK I COULD HAVE DONE ANY BETTER THAN I DID TODAY,
AND HOPEFULLY THE FOOD WILL REFLECT THAT.
CHEF ANNE AND I HAVE TO GO AND SEE THE JUDGES NOW,
SO WE'LL BE BACK FOR YOU TWO GUYS SHORTLY, OKAY?
ALL RIGHT.
THANK YOU.
(sighs)
♪♪
IT'S VERY NERVE-RACKING TO BE ON THE OTHER SIDE OF THAT TABLE.
I HOPE YOU GUYS ENJOYED YOUR MEALS.
WE DID.
WE DID.
(Robert) BEFORE YOU REVEAL YOUR CHOICE
FOR THE WINNING MEAL,
I WOULD LIKE TO INTRODUCE YOU TO THE NOVICE COOKS
WHO PREPARED THEM, AND HERE THEY COME.
(whispers) HI, CHEF ANNE.
THIS IS GEORG WHO MADE MEAL "X" FROM MY RECIPES.
AND THIS IS JOSHIE,
AND HE PREPARED MY RECIPES-- MEAL "Y."
TO BE STANDING IN FRONT OF THESE CRITICS
WHO GIVE IRON CHEFS FEEDBACK, JUST BLOWS ME AWAY.
YOU GUYS REALLY DID AN AMAZING JOB TODAY,
BUT I HAVE TO CONGRATULATE ROBERT AND ANNE
FOR BEING AMAZING TEACHERS.
I WAS SO PLEASANTLY SURPRISED.
I HAD REALLY TASTY FOOD
WITH GOOD TECHNIQUE, AND I WOULDN'T HAVE MINDED
PAYING FOR IT IN ONE OF MY RESTAURANTS.
YOU SHOULD BE PROUD OF YOUR EXECUTION OF THESE DISHES.
THIS IS THE CULMINATION OF EIGHT WEEKS OF BOOT CAMP.
EVERYTHING WE'VE LEARNED, ALL THE NERVES, ALL THE TEARS,
EVERYTHING CULMINATES NOW.
WE CAN START WITH TALKING ABOUT THE CORN CHOWDER,
WHICH WE ALL AGREED WAS A VERY WELL EXECUTED DISH.
THE KNIFE WORK--
VERY GOOD JOB ON THAT.
THE LOBSTER WAS COOKED PERFECTLY,
THE SEASONING--SPOT-ON.
ALL THE VEGETABLES WERE PERFECTLY COOKED.
REALLY WELL DONE. IT WAS ONE OF OUR FAVORITE DISHES OF THE DAY.
I FEEL AMAZING AT THIS POINT.
CERTAINLY, THE ZUCCHINI BLOSSOM WE ALL ENJOYED.
WE FELT IT WAS EXECUTED WELL.
BUT THE PANZANELLA WASN'T.
PERHAPS IT WAS THE BREAD-- YOU DRESSED THAT TOO EARLY,
BECAUSE IT GOT SOGGY.
THE FRYING OF THE ZUCCHINI BLOSSOM--
WHAT A GREAT TECHNIQUE,
BUT A LITTLE TOO MUCH GOAT CHEESE IN THERE.
TOO MUCH GOAT CHEESE? AY-YI-YI.
(Joshie) I'M A BIT NERVOUS.
GEORG, SHE HAS THE LEAD GOING INTO THE ENTRéE.
THE PORK WE FOUND TO BE REALLY WELL DONE OVERALL.
AND THE FACT THAT YOU MADE SAUSAGE IN THAT LIMITED OF TIME
WAS REALLY AMBITIOUS, AND IT WORKED.
THE SAUSAGE WAS VERY WELL EXECUTED,
AND THE PORK CHOP WAS WELL SEASONED.
OVERALL, DEFINITELY A WINNER DISH IN MY MIND.
THE LAMB, IT WAS PERFECTLY MEDIUM-RARE.
THE SEAR WAS BEAUTIFUL. THE SEASONING WAS PERFECT.
THE SAUCE WORKED REALLY, REALLY WELL.
THE VEGETABLES COOKED PERFECTLY.
YOU DID A VERY GOOD JOB OF JULIENNING THE VEGETABLES.
THANK YOU.
UNFORTUNATELY,
THERE WAS THE POTATO GOAT CHEESE CATASTROPHE.
THE POTATO CAKE WAS UNDER-COOKED
AND HAD WAY TOO MUCH GOAT CHEESE.
OKAY.
IT WAS SAD.
EVERYTHING ELSE ON THE PLATE WAS REALLY WELL DONE.
THAT WAS A REAL DISAPPOINTMENT.
I AM SO PISSED OFF.
WELL, WE ENDED WITH THE DESSERTS.
I LIKED THE FRIED BANANA.
THE SAUCING OF THE DISH AND THE PRESENTATION WAS NICE.
THE BITTER CHOCOLATE AND THE LAVENDER HONEY--
WHAT A BEAUTIFUL COMBINATION.
YOU USED THE RIGHT AMOUNT OF BOTH SAUCES.
IT WASN'T TOO MUCH.
UNFORTUNATELY,
THE FRYING ON THE BANANA JUST FELL FLAT.
IT WAS SOGGY.
THE DESSERT--MEH-- THE FRYING ON A BANANA,
WE MAY HAVE LOST THAT, BUT YOU KNOW WHAT?
THE FLAVORS WERE INCREDIBLE.
THE COBBLER WE--WE ENJOYED QUITE A BIT.
(Donatella) IT WASN'T OVERLY SWEET.
YOU LET THE FRUIT REALLY SHINE.
THE FLAVORS WERE THERE,
BUT THE CRUMBLE ON TOP, I NEEDED A LITTLE BIT MORE OF THAT.
I WOULD HAVE RUN OUT OF CRUMBLY BEFORE--
AND I WOULD HAVE HAD MORE FRUIT LEFT OVER.
THE CRUST, WE THOUGHT MAYBE IT WAS A LITTLE SUNKEN IN THE DISH,
SO IT DIDN'T PRESENT REALLY WELL.
BUT, OVERALL, IT WAS A SUCCESSFUL DESSERT.
BOTH DESSERTS, I THOUGHT, WERE VERY SUCCESSFUL.
RECRUITS,
ONE THING IS FOR SURE-- NEITHER OF YOU
WILL EVER BE CALLED
THE WORST COOKS IN AMERICA AGAIN.
IT WAS DEFINITELY DIFFICULT
TO DECIDE WHO WAS GONNA COME OUT AHEAD.
THE WINNER IS...
JOSHIE.
YES!
THANK YOU!
THANK YOU. THANK YOU.
(Donatella) CONGRATULATIONS.
THANK YOU. THANK YOU ALL. THANK YOU.
I AM SO APPRECIATIVE, NOT ONLY FOR THIS EXPERIENCE,
BUT FOR CHEF ANNE.
YOU HAVE GONE FROM KITCHEN ZERO
TO KITCHEN HERO. (laughs)
CONGRATULATIONS.
THANK YOU SO MUCH.
WHOO-HOO! IT FEELS AMAZING.
THANK YOU FOR BELIEVING IN ME.
THIS IS ONE OF MY BIGGEST SUCCESS CASES EVER.
YOU SHOULD BE VERY PROUD.
THANK YOU.
OF COURSE I'M DISAPPOINTED GEORG AND MYSELF DIDN'T WIN.
YOU DID A GREAT JOB.
THANK YOU.
BUT, TO ME, SHE'S A WINNER.
GOOD JOB.
IT'S BEEN AN AMAZING LIFE-CHANGING EXPERIENCE,
AND I HAVE A WHOLE NEW LEVEL ON CONFIDENCE.
TAKE WHAT YOU'VE LEARNED, KEEP COOKING FOR YOUR FAMILY.
I WILL.
MY RELATIONSHIP WITH MY WIFE IS GONNA GET BETTER.
MY RELATIONSHIP WITH MY KID IS GONNA GET BETTER.
WE WON, WON, WON, WON.
I'M EMBARKING ON A NEW PATH IN MY LIFE.
THIS HAS BEEN A REJUVENATING EXPERIENCE.
THANK YOU. THANK YOU, EVERYONE.
THANK YOU SO MUCH.
(sighs)
I BELIEVE THIS SEAT BELONGS TO YOU, SIR.
OH.
(Anne) YOU KNOW WHAT ELSE IS THE BETTER PART OF THIS?
I GET TO SEE ROBERT AS A BLONDE.
DO IT. BRING THAT BLONDE ON.
YOU HAVING FUN NOW, CHEF ANNE?
I AM ENJOYING THIS, YES.
(laughing)
OH, MY GOD.
I'VE DONE IT. I SAID I WOULD DO IT. I'M A MAN OF MY WORD.
ALL RIGHT, THAT'S IT. LET'S GO.
WE'RE GOING DRINKING NOW, RIGHT?
I DON'T THINK YOU LOOK VERY GOOD AS A BLONDE.
NO.
LET'S GO GET A DRINK. I THINK YOU NEED A FEW.
YOU THINK YOU COULD MAKE IT THROUGH KITCHEN BOOT CAMP?
TRY OUR RECIPES AT HOME AT foodnetwork.com/worstcooks.
MY RECIPES ARE BETTER.
OH, PLEASE. MY RECIPES ROCK.