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RACHAEL: Previously on "Rachael Vs. Guy"...
GIBSON: So, I'm looking down at my plate,
and the plate is super messy and has no color.
This is looking horrible.
I have to get everything plated.
She's flustered.
[ Chuckles ]
[ Sighs ]
Oh, my God.
I'm very disappointed at myself.
GERRY: The most valuable person...
my man, Sean.
[ Cheers and applause ]
Whoo!
Team Guy has won MVP every single week!
GIBSON: I haven't won MVP in three weeks.
I really need to step up my game.
NARRATOR: Two superstar chefs,
eight talented kids,
and only one winner.
Rachael and Guy team up with eight culinary hotshots
to prove cooking great cuisine can be kid stuff.
-- Captions by VITAC --
Closed Captions provided by Scripps Networks, LLC.
I won the first week MVP,
but I haven't won in three weeks --
anything, zero, Lzip.
You did fabulous last week, okay?
I'm just nervous that I'm gonna get something
that I'm not gonna be able to cook.
I think Gibson's nervous
because he didn't win anything last week,
he hasn't won the Mini Challenge,
and he's having a bit of a dry spell.
I am.
Team Rachael still hasn't won an MVP, so I'm a little upset.
Sean keeps winning every single week.
MVP always goes to Team Guy!
[ Indistinct talking ]
Team Rachael busts through the door
with our own capes, own sunglasses.
Hi, guys!
We're culinary superheroes.
Turn around.
RACHAEL: Let me see!
Ohhhh!
My team, give me two push-ups.
Let's go.
Guy's embarrassed.
I mean, he tells us that we got to do push-ups.
Go now!
I can't do push-ups.
I love push-ups.
That's how I got this. [ Clicks ]
This is week five. Let's give the rundown.
Right now, Sean's in the lead,
rocking it with five stars,
but don't get too confident
because you have Gibson, Amber, and Finn
right behind with three stars each.
Sean, you look like a general now, you got so many stars.
Remember, the end result of this is...
somebody's gonna get their own show on foodnetwork.com.
Big deal.
Quite a big deal.
To have the opportunity to be on foodnetwork.com...
it's beyond words.
Now, we have a very special guest.
He's quite the physical specimen.
He looks like a superhero.
[ British accent ] He talks a bit funny.
[ Gasps ]
[ Normal voice ] Ladies and gentlemen,
the host of "Restaurant: Impossible"...
[ British accent ] Chef Robert Irvine!
Yaaaaay!
Yay!
[ Cheers and applause ]
GIBSON: I'm not only happy.
I'm terrified because he's a tough cookie.
[ Laughs ]
Yeah!
Oh, he loves her hair!
[ Chuckles ]
I love Robert Irving. [ Laughs ]
Irvine?
Look, like, I don't even care how to say his name
'cause I just think he's hot.
[ Laughs ]
Well, today, he is going to be your coach
during your Mini Challenge.
Now, let me explain.
So, these are mess-cipes.
All of the steps are out of order.
It's a recipe, but it's a mess.
Mess-cipe.
You as a team are going to unscramble the recipe
so that it will make sense and execute a delicious dish.
You'll have 75 minutes to complete this challenge.
First, you'll unscramble your team's recipe.
As soon as you get that approved by Chef Irvine
that it's ready to go.
Each of you will go to your own kitchen
and prepare that dish following that recipe.
So, if your team finishes unscrambling first,
you'll have more time to cook.
You'll get an advantage.
And Chef Irvine's gonna be going through
all your kitchens and mentoring you as this goes.
Yeah, we can't do that this time.
We're gonna have to stay up here, like, in the penalty box.
When time is up, Chef Irvine, Rachael, and myself
will taste your dishes,
and one of you for Team Rachael and for Team Guy
will be awarded the best dish.
I want to see all the skills that you have
to create this dish, whether it be knife skills,
tasting skills, cleanliness.
I'm sure Gibs is worried about the cleanliness part.
That's not his forte. [ Laughs ]
Watch out for Chef Irvine.
He can be your buddy,
and he can also be your drill sergeant.
Your time starts...
now!
[ Indistinct talking ]
Guys!
We're cooking chicken thigh goulash with butter bow ties.
Would you cook -- Wait, wait, stop!
Would you cook chicken longer or pasta longer?
Madison runs up to the board
and decides to move all the papers,
not letting anyone else do it.
Okay, anytime that you're cooking vegetables,
it's hard to soft.
Hard vegetables take longer to cook.
Okay.
She kind of has a mind of her own.
Um, what about garlic? No?
Yeah.
First! Switch it!
AMBER: We have to make stuffed pork chops,
and it's stuffed with pepper, prosciutto, and provolone.
That's when we cook the pork chops in the pan.
That's to get all the brown bits off
to make a sauce, so leave that.
Our team is being very vocal.
We all just want to get this done as soon as possible.
Place pan in oven! You guys, we're almost done!
So, do you think we're good?
I think we're good.
ROBERT: Go ahead, cook.
Yes!
Oh, they're starting!
Guys, the other team is starting!
Unfortunately, Team Guy finishes before us,
but no worries.
All right, let's look at it.
"Bring a large pot of water to boil for pasta."
Mm-hmm.
Right.
We find what we need to do.
We ask Robert Irvine to come check it.
We got the water boiling. We got the skillet going.
We got the chicken.
Let's go!
He gives us the full permission. We literally booked it!
We need to make the brine, guys!
Okay, you have one hour left, everybody -- one hour!
SEAN: We got to make a brine for our pork chops.
We got to get that done first.
I made this brine last week,
so I want to make sure that my team gets the brine right.
Helen, you're using the wrong pan.
How am I using the wrong pan?
It's a sauce pan.
Does everyone have their brine in?
No, 'cause I got the wrong pan.
Oh, God!
I'm letting it get to me that I messed up
because now I'm behind.
SEAN: The pork chops should be ready by now, guys,
unless you didn't put the brine fast enough!
HELEN: I haven't even finished my brine yet.
It's got to sit in there for 10 minutes,
and all my other competitors,
they're getting ready for the stuffing.
In with the knife, back and forth,
not twisting -- back and forth.
[ Distorted voice ] Pork chop!
Oh, God.
ROBERT: Are we stuffing? Are we stuffing?
Agh!
Sean, you don't look like you have
a lot of stuffing in there.
Jam that in there!
Gib, you got some really big pieces there.
I'm just throwing it in the pork chop,
just like, get...in...there!
Get...in...there!
How's yours coming, Helen?
[ Sputters ] I don't even know.
LUIS: All right, guys, let's follow these instructions,
and they should be good to go.
They should be able to do this.
So, the first thing I'm doing is,
I'm getting in my chicken to brown.
FINN: I'm trying to stick exactly to the recipe,
so I do it right in order.
So, we should be getting ready to put our chicken, right?
Chicken, then your vegetables, then all your spices, okay?
If I put the chicken in too soon,
then I have to come up with some way to reheat it,
and I don't want to do that.
[ Sighs ]
I think I can wait
to put the chicken in
until 30 minutes into the challenge.
LAUREN: I think Madison is not really
paying attention to what Robert says.
Madison, get the chicken in the pan!
I have plenty of time.
Remember, these dishes need to be [claps] i-dentical!
I-dentical!
Really trying to get it together.
Feel like I'm behind.
I really don't want to break down.
Helen, these are a little bit too big.
[ Sighs ]
It's okay. I can help you.
No, it's fine. It's fine.
Yep.
I'm not gonna ask anybody for help.
There's nothing I can help you with at all?
Okay.
I want to be able to do this all by myself!
Come on, baby, don't -- baby!
Helen, it's okay.
[ Sniffling ]
[ Groans, sighs ]
Baby!
I'm the last one to put my pork into my brine,
and all my other competitors,
they're already cooking the pork chop.
I can't believe I'm so behind.
Robert sees that I'm nervous and upset.
Are you stressed? Don't be.
You got nothing to worry about, okay?
He tells me there's no big deal.
What do you need to do?
Okay, so put your top on it.
I don't want to cry in front of Robert Irvine
because, um, he's kind of scary,
but don't tell anybody I said that.
30 minutes left!
So, Guy and Rachael have to be in this penalty box.
Let's go!
ROBERT: Turn it, yeah. Yes, yes, turn it.
GIBSON: And Robert Irvine is judging us.
ROBERT: Look at this mess here.
This is the most stressful experience of my life.
Okay, get them out, get them in the oven.
All 12 years of it!
I need to catch up.
But I'm stuffing my pork as much as I can
because you want to make sure that there's a lot of filling.
Doing it right. There we go!
ROBERT: Beautiful.
We added the vegetables for the chicken thigh goulash,
and then I added in extra paprika because I love it.
[ Smooches ]
I let that sit there so it soaks up all the flavors.
All right, we need to get your chicken in, young lady.
Chicken, ch-ch-chicken.
I don't put the chicken in until pretty far into the challenge.
But then I realize I messed up
because the chicken doesn't have time to simmer
with all the other ingredients.
This is not good. [ Sighs ]
I'm about to pour in the pasta.
You let it simmer at a low bubble for about eight minutes.
Is it cooked?
Mm-hmm.
And then add it to a pot with water.
Okay, now your butter and fresh herbs go in there.
Spoon, salt and pepper -- stir.
Don't under-season, Lauren! Don't be afraid of them spices!
ROBERT: All right, so, you got your sour cream.
You can put that in there now and then stir.
Robert Irvine tells me to put the crème fraîche
into the goulash.
That's enough, that's enough, that's enough.
Oops, that's a lot of crème fraîche.
And start plating whenever you're ready.
But it's looking pretty good.
So, I'm starting to plate.
Minute and 30 seconds left!
[ Suspenseful music plays ]
They're not done!
I'm looking at my pork, and it's not even done.
I'm not even sure if I should plate it.
30 seconds, 30 seconds!
ROBERT: And then all your spices quick.
MADISON: I don't know if it's even cooked.
Dang it!
I'm starting to cry a little bit.
Keep it together.
Get your chops, get them on the plate.
I love Guy as a mentor.
I mean, that's a true, true friend.
On the plate! All three of you, put them on the plate!
AMBER: Helen's crying,
but there's no time to feel sorry for her right now.
We have got to help her start plating.
10...
9...
8...
7...
6...
5...
4...
3...
2...
1!
You're amazing.
Did a good job.
It looks so good, Helen.
This was a disaster.
All right, Sean man.
You temperature is perfect.
I would've liked to have seen the stuffing
get all the way in the corner,
but the flavor couldn't be better -- spot-on.
I totally agree.
SEAN: Thank you.
Okay, Amber.
Hi!
Nice crust on the outside.
Beautiful color.
I don't see enough stuffing for me!
GUY: But I don't see any stuffing.
Hmm, the more stuffing, the better.
I learn from experience.
[ Sighs ] Ugh, I'm so nervous!
GUY: Let's look at how we stuffed -- not bad.
Amazing!
Look at all the stuffing you got in there!
Really got it in there far.
You're right on the border of being a little too rare.
I think your temperature's great.
I like pork a little bit pink.
I think you plated beautifully.
Thank you.
Eee!
She can do it! Stop crying!
All right, Gib.
How do you feel about this?
GIBSON: [ Sighs ]
I'm a little nervous on how the stuffing looks.
I would say you didn't quite make it in there far enough.
Your pieces of prosciutto are really big.
Your vegetables were really big.
Yeah.
You got to keep clean.
Mm-hmm.
I can't believe Rachael Ray just said that.
I'd like to see that come back around.
GUY: All right, buddy, good job.
Here we go.
Okay.
Let's pass out some silver here.
Chicken thigh goulash.
The color in the bowl and the dish
with the dill getting in there
and the color you put on the chicken -- awesome.
Thank you, Chef.
I think your flavor's great.
It's a little spicy for me.
I like this spice because I like the flavor.
Yeah, it was good.
Finn! Are you ready?!
Yep!
ROBERT: Mm-hmm.
Great flavor in this,
but I may have gone with just a little less sour cream.
I really liked the way you worked.
He was very calm, yeah.
Thank you.
Robert Irvine says I'm systematic.
I did not know what that means, but I think it's something good.
Thanks.
Hey, there, Lauren!
The chicken is tasty. You got a little color on it.
I still think a little bit more salt is always your issue.
Dial the salt up a hair each time.
Pasta is cooked perfectly.
You've got a knack for this.
She does have a knack for it.
[ Applause ]
I love that you guys
are still wearing your sunglasses, your shades.
Guys, can I have a fork, too?
It's a little bit dry.
It doesn't look like
the rest of your teammates
in that it doesn't have the same color and consistency.
You didn't kind of reduce the sauce.
A little bit more systematic.
Thank you.
All right, Robert, you got to make a decision.
Best dish Team Guy, best dish Team Rachael.
Good luck.
That's it?
RACHAEL: That's it!
[ Suspenseful music plays ]
I brought my sunglasses, too, team.
Thank you.
Okay, the winner of the Mini Challenge this week
is gonna have two nights
in a fancy New York City hotel room --
with their families.
We're not just gonna let you guys party it up by yourselves.
And you will get a behind-the-scenes tour
of Food Network at Chelsea Market
and all the shows that are being shot at that time.
Oh, my gosh.
Chef Irvine, Team Rachael.
Who gets it?
The overall winner is...
Luis!
Yes!
Thank you.
Congratulations.
I want to stay in New York
at a five-star hotel in Manhattan,
and I only live like, you know, three, four stops
away from there, so I'm pumped!
[ Sighs ]
Luis, the flavor for me was incredible,
so that's why you won.
Whoo!
Team Guy.
[ Sighs ]
Wow.
The person with the best flavor dish...
[ Sighs ]
[ Suspenseful music plays ]
Aah!
Yes, yes!
RACHAEL: Congratulations, Helen!
[ Both cheering ]
[ Applause ]
Nice job.
HELEN: I really, really want to thank my teammates
because kind of the main reason why I'm still here.
You won because of the flavor,
the way you cooked your meat, the searing.
Even though you melted down a little,
you came back, and you did a good job.
Thank you.
So, let's talk about the melting down for a second.
Yeah.
'Cause today is the last day that that's happening.
No more crying, missy!
Even in the midst of fire,
you stay the course, you get it done,
you get it on the plate, you smile through it.
But you all did great.
Teams, big thank you.
[ Cheers and applause ]
So, we're gonna ask you to go back to your team rooms.
When you come back,
we will let you know what this week's main challenge is,
and let me tell you this.
It goes deep.
Oh, my God!
HELEN: Oh, goodness!
What is this challenge? Ugh!
And do you know that octopus have eight hearts?
It's going horrible! That's not funny.
HELEN: Agh, medic, please!
I really cut myself badly.
We're gonna have her taken over to urgent care.
For real?
Helen could be out of this competition
if her finger got sliced off.
[ Indistinct talking ]
Oh, goodness!
Whoa, it's a seafood challenge!
AMBER: Why? No!
Everything on the table is seafood.
They even had a whole octopus.
And do you know that octopus have eight hearts?
Did you know that?
Some of you look creeped out. Some of you look very happy.
Some of you look very focused.
Yeah!
I'm very scared. [ Laughs ]
Okay, so, we have brought in all types of seafood for you guys.
This is what I call a catch.
We've got shrimp, calamari, beautiful branzino.
I've never seen them that big in my life.
You're an auctioneer now?
[ Laughs ] I'm an auctioneer!
I'm excited! I love seafood!
[ Laughs ]
After menu planning, you will have just 60 minutes
to shop your seafood and your pantry
and to prepare four servings of your seafood specialty.
But you will also have to do
a one minute and 15 second...
Camera Challenge.
Minute 15 might seem a little bit of time,
but when you're up onstage, that's a lot of time.
It can still be anybody to take the championship home,
but the stars do matter,
and this is your final chance to gather them
going into your final, okay?
So, this week, we have a fantastic judge.
I won the season two of "The Next Food Network Star."
She won season five of "The Next Food Network Star."
The guest judge will be Melissa d'Arabian.
[ Gasps ]
I saw her on "Chopped."
GIBSON: I've seen her on "Ten Dollar Dinners,"
"Guy's Grocery Games."
I watch anything and everything that she's on,
so it's very surreal that she's coming to eat my food.
Menu planning -- you ready?!
Let's go!
A lot to do.
AMBER: Whoo!
Let's talk about seafood!
I have a tilapia baked with tomatoes and spinach.
Tilapia to me is kind of like chicken fingers.
There's not a lot of flavor in it.
I want to do calamari.
If you asked me
what would be the most boring thing you could do,
I would say calamari.
I have "I'm in Heaven" salad,
which is basically a poached salmon salad.
Poached salmon salad?
Is that an item that's gonna wow the judges?
You got Melissa d'Arabian coming.
At this point,
Guy wants our team to step it up a little bit.
Okay, so, let me run a few things by you.
They've got some whole red snapper in there.
Fry the entire fish,
and you put it on the tostone with a little bit of the mojo.
[ Whistles ] Out of bounds.
Think you want that?
And I'm ready to show everyone what I got.
Okay, what do you got, Gib?
Um, I have a sautéed scallop with garlic and parsley.
Scallops is a sexy one,
but I say scallop wrapped in some prosciutto
in almost like a lobster bisque.
I think you should do the octopus.
Okay?
Just take a lot of time management.
Super-critical timing.
You do it and you do it right, you're gonna rock the house.
You do it and you do it wrong, gonna hurt you.
At first, I thought that I wanted to do
a fried calamari, but that is too boring,
so instead, I'm gonna go with mussels.
One of my favorite ways to have mussels is in curry.
SEAN: Huh?
AMBER: Ooh, I love curry!
That sauce will rock the house.
Okay.
ALL: Superfly, Team Guy!
There you go. We got to work on that.
We don't have our bounce right.
Guy, fly, high, high!
Okay.
RACHAEL: Okay, guys, let's bring home the MVP this week.
We are due.
When they tell us this challenge,
I immediately want to make my po'boy.
Yes, I am.
Okay, awesome. Lauren, what are you feeling?
I was thinking popcorn shrimp.
Instead of popcorn shrimp, buffalo popcorn seafood.
We decided on buffalo popcorn seafood.
Pieces of fish deep-fried and topped with buffalo sauce.
I think that is a rock-star winner, personally.
Yes.
Um, I would want to do cioppino.
A cioppino's a stew
with all these different types of seafood,
and I love to be adventurous.
Okay.
Think of a clever name and start thinking about
how you're gonna present it.
Luis, what are you thinking?
Lovely Luis' steamed branzino in a bag.
Lovely Luis' steamed branzino in a bag.
That's beautiful, baby. You keep that.
Hands in!
[ Sighs ]
ALL: Game on!
Yes! Get in there and cook!
Oh.
[ Sighs ] Heavy gallons.
[ Suspenseful music plays ]
[ Sighs ]
Rachael asked me what kind of fish I want to use,
and I say branzino.
So the first thing I need to do is grab my onions,
my fennel, and my potato.
I'm using the mandoline for the first time.
Beautiful! You're mandolining gorgeous.
Once I have my vegetables ready,
I lay it out on the parchment paper
because it keeps it moist and it keeps it juicy
and then salt my fish.
My biggest challenge is to make sure
that I wrapped it good
'cause if I don't, the steam's gonna come out,
and the fish is gonna be raw.
Wow. Mama, geez.
You know, I've never really cooked octopus.
It's gonna be a risk.
It's either gonna be really good
or it's gonna be horrible.
I mean, octopus in an hour -- that's crazy!
It's all gooey.
So, I'm putting my octopus in the mixer to tenderize it
because that's the only way I'm gonna do it in an hour!
What is this?!
And it's going horrible!
That's not funny.
The mixer's, like, going like this.
[ Breathing heavily ]
I'm like, stay still, stay still!
[ Sighs ] Dang it!
HELEN: Today, I'm making Cracking Curry Mussels,
which is a Thai curry with mussels and some garlic bread.
I'm just adding the spices and everything.
I'm throwing all my vegetables into the food processor,
plus serrano chilies.
Mmm!
Whew!
Got a little heat in that one! That's delicious.
I'm tasting my curry, and it's like [imitates explosion]
Oh, that's really, really spicy!
It's supposed to have that pop, right?
Okay, I like where you're at.
I think you got enough.
Everything is going great.
I'm ahead of schedule.
I'm cutting my peppers.
Agh! The knife slips and cuts my finger really deep.
Medic, please! I really cut myself badly.
AMBER: Helen, are you okay? Helen?
I think it hit the bone.
You okay?
GIBSON: Helen could be out of this competition
if her finger got sliced off.
No.
I'm fine. I'll be fine, I'll be fine, I'll be fine.
MEDIC: Okay, now listen to me. Take it out from the water.
HELEN: Agh! Medic, please!
I really cut myself badly.
I think it hit the bone.
You okay?
She's got it pretty good, Guy.
[ Breathing heavily ]
You're gonna be fine. It's a good war wound, too.
It's very nice.
The good thing is, is you're really ahead of your game
Mm-hmm.
So you can do all this with one hand.
I've got to continue cooking.
Oh, yeah, she's a warrior!
I'm going to deep-fry my whole fish.
The eyeball's just staring straight at me.
[ Sighs ] He's just like [laughs]
I coat it with flour, corn starch, salt, and pepper.
HELEN: Yeah.
Oh, my glob. You're cooking a whole fish.
Yep. [ Sighs ]
And I've got to bend it and then put it in the fryer
so that it keeps that arc.
Okay. Just all the way in.
If it doesn't get that arc just right,
the fish's gonna go whoop and will flop all over the table.
I'm also making a zingy mojo sauce
to give it a little bit of extra flavor and a rainbow salsa.
I'm feeling extremely confident.
I like the idea of buffalo popcorn seafood.
It has, like, so many textures and so many flavors,
it's amazing!
I love this consistency.
That is a phenomenal batter! Great job! Awesome!
Thank you.
I live and speak New Orleans food.
I'm going to make Mad's mouth-pleasing seafood po'boy
with umami remoulade sauce.
Umami hits all of your taste buds --
sweet, sour, savory, good.
[ Chuckles ]
Well, it should be good, but that's not a taste bud.
[ Sighs ]
Whew!
All right, Finn. [ Laughs ]
A cioppino's a good fit for me
because you can use all different types of seafood.
I don't need to pick a favorite.
I'm cooking with squid,
halibut, lobster,
clams, and even mussels!
20 minutes left!
It'll be fine, Gibson.
I'm not an expert an searing scallops.
Like, it's not even funny.
Well, scallops are the main ingredient of my dish,
but I'm also making a lobster bisque
with onions, garlic, shallots, celery, lobster tails.
I'm searing my scallops.
And I thought it was going okay.
You're overcooking the scallops right now.
You got to pay attention, man. This is really tough.
You got a tough one on your hands.
Okay, so pay attention.
I thought I was paying attention to Guy,
but really, I just screwed it all up.
Guy is making me do it over.
I'm just hoping that these get cooked in time.
[ Scallop sizzles ]
The ground is shaking!
So, I'm making the grilled octopus --
on top of a salad!
Oh, it's on, octopus! It's me against you!
Oh, let's go.
Okay, where are you at, kid?
I'm making the sauce right now.
So, I'm adding onions, chicken stock,
garlic, ginger, peppers,
and putting my octopus into my sauce
in the pressure cooker.
I need to get that octopus cooked in an hour!
Thank God I've got my pressure cooker.
Five minutes left!
My fish is fried, and it keeps that arc.
Can't believe I just cooked a whole fish.
For my tostones, what I do is, I take a plantain, I fry them,
and I smush them, and then I let them cool a little.
I've got my salsa.
Now I just have to assemble all this stuff!
[ Sighs ]
I know that there isn't a lot of time left, but I can make it.
LUIS: When you unwrap it,
all these aromas come out at you,
and everything is cooked -- every single corner,
every single molecule.
I'm [Snaps fingers] good to go, bro.
And violà.
MADISON: Throughout this whole cook, I'm feeling super confident,
and my food is going well,
and I know this is going to be a big hit.
This is so cute!
Look at this!
I'm feeling pretty good about my dish.
It looks nice, and it tastes really good.
I think I deserve to win.
Two minutes left, and I am so nervous!
I need to get these scallops wrapped in prosciutto.
Gibson, do you need help?
Okay.
I had to say, "Amber, can you please help me with my plating?"
Put a little bit of that on the bottom of each.
Perfect.
Now, can you add two scallops onto the top?
She's basically my sous chef right now.
[ Suspenseful music plays ]
SEAN: I'm cutting my octopus into pieces!
I'm putting a salad onto the plate
and then putting my octopus on top of it!
[ Gasps ] Hot!
I don't think you have any more time, sweetie,
and you have to get everything plated.
FINN: Running out of time!
I don't know if I'm gonna get this done,
so I just tell myself
that I need to stay calm and confident.
GUY: 5...
4...
3...
2...
1...
Stop working!
[ Sighs ]
[ Whistles ]
[ Sighs ] That was the longest challenge.
Whew!
[ Coughs ]
Whoa-whee!
I'm just worried that --
And you had this huge red snap--
Yeah?
We need to look at this wound you've got.
So, um, Helen cut her finger,
and it's -- it's fairly deep.
So we're gonna have her taken over to urgent care.
Helen's hurt significantly worse than I thought.
Okay.
The hospital? For real?
So, um, Helen cut her finger fairly deep.
So we're gonna have her taken over to urgent care.
So she probably needs to get stitches for her fingers.
No one's ever had to go to the hospital before,
so I feel really bad for her.
SEAN: I really hope she comes back.
We really work together, and we really appreciate each other.
We've never had MVP before,
and this is our last chance to get it before the grand finale.
I mean, we all know that we can cook.
We just need to work on our Camera Challenge.
Yeah, that's where Team Guy is kind of beating us.
So far, Team Rachael has not won MVP once,
so we need to up our Camera Challenge.
I made this dish my own by adding an umami remoulade sauce.
The trick to this is,
you have to make sure that it's nice and tight.
You can cook almost anything with seafood.
We are confident about this Camera Challenge.
Today, I have made for you some poppin' popcorn seafood.
One of us has to win MVP.
Luis!
[ All cheering ]
You can do this!
Mr. Lady Pleaser. [ Laughs ]
Madison thinks that I get all the ladies.
[ Laughs ]
I'm kind of nervous that Melissa d'Arabian
is gonna be tasting our food because she's a big deal.
CAMERAMAN: And your time starts now.
Hi.
My name is Luis, and I'm from Brooklyn, New York,
and today I made for you Lovely Luis' Brizolini fish
in a pouch.
"Brizolini!"
I mispronounced branzino into "branzolini,"
but, you know, they both sound the same.
My dad is from Rio, and there, we would live near the beach,
and we would always love to have seafood.
Hope you guys enjoy.
Nice job, Luis!
Very nice.
[ Sighs ] Thank you.
I love that you told us about your dad.
Your flavor is delicious.
The fish was tender. It was flavorful.
The fish was spot-on, buddy. I thought it was delicious.
I think you can give us a little more pop
when you do your presentation.
You got it inside of you. I know you.
I know how cool you are. Let the cool dude come out.
Okay.
You tell him, Guy!
Hi, Gib!
Hi.
GIBSON: My strategy for my Camera Challenge
is just to speak from my heart.
Hi. I'm Chef Gib, and today,
I'm giving you this seafood scoop.
Not just seeing the food -- eating the food.
It will be the best lobster bisque you will ever eat.
I hope you like my dish, and enjoy.
Good job, Gibby!
Thank you.
Very proud of you.
The food was fantastic.
The scallop is tender, creamy,
perfect little crust on the outside -- perfection.
Thank you.
You made decadent, unctuous, fantastic food.
"Unctuous"?! [ Laughs ]
You know how I spell that, Rachael?
How do you spell it?
Wrong every time.
[ Laughs ]
Thank you. I'll be here all week.
[ Laughs ]
Hi, Finn!
Hi.
Today, I made for you Finny's Fish Cioppino.
I'm originally from Vancouver, Canada,
and we got lots of fresh seafood there.
I used squid, halibut, clams, and mussels, and some lobster.
Mmm-mmm-mmm!
I hope you enjoy this excellent dish.
Good job, Finn! Nice!
You're very confident, Chef,
and you're very confident in front of the camera.
Finn, you have this natural joy
that just comes through.
You can't learn that. Let's talk about your food.
I loved the depth of flavor.
Listen, man, your presentations are awesome.
Good job, buddy. Very proud of you.
Thanks.
[ Applause ]
Hi, Amber!
Hi!
I'm dying to see what's up your sleeve this time.
Last week, I set the bar very high,
so I want to make sure that I don't disappoint anybody.
Hi. I'm Amber, and I love family meals.
I love having my family sit at a big, long table
and passing around big platters of food.
So when this beautiful red snapper
jumped out of the ocean onto my plate,
I knew I was gonna serve him family-style.
So, everybody gather around.
This is going to be an amazing family feast.
Thank you so much.
How old are you?
11.
You hold a room like you're 28 years old.
You hold court.
You painted a picture, and you invited us to your table.
This is so sophisticated in its presentation.
I-I don't have a negative for you.
I just don't.
Yes!
Thank you.
Wow.
[ Gasps ] Lauren, Lauren, Lauren, Lauren!
[ Whistling ]
[ Singsong voice ] Hello, Lauren!
Today, I've made for you some poppin' popcorn seafood
that is coated in a buffalo sauce.
I deep-fried it with a batter.
It has a lot of baking powder to make it nice and fluffy,
and I also used some Worcestershy -- Worcestershire.
Wor...chest...
Worcestershire. [ Laughs ]
[ Sighs ]
[ Laughs ]
And that was my secret ingredient.
I hope you guys enjoy. Sorry if I stuttered.
Awesome.
You did something really brilliant in your presentation.
You said,
"I used lots of baking powder to get the nice fluffy coating."
That's a gem.
That kind of information
is what makes a presentation extra special.
I love the little tip, as well,
but wanted a little bit more out of you.
I want your -- your physical language,
your body language, to be like this.
This was out of the box.
Thank you.
You're in a good place going into the finale.
SEAN: Hi!
Hi, Sean!
Chef Melissa is really pretty in person.
[ Laughs ]
I can't believe she has a kid.
She's a very young mom.
Okay, bud, here you go!
[ Pirate accent ] Ahoy, mate!
Today, I made you something I caught
with my old fish hook, Betty!
Today, I prepared for you the Wiggly Meaty Octo Awesome!
[ Clicks tongue ]
I tenderized it,
then I put it in a pressure cooker
to get that flavor all soaked into the octopus.
So, I hope you guys enjoy the Octo Awesome!
See you later, mate!
[ Laughs ] Sweetie, good job.
Thank you.
Sean, if I didn't know better,
I would think that I'm sitting at a restaurant on Central Park,
about to sit down to a very, very expensive, expensive meal.
Octopus that is cooked perfectly in under an hour, it's insane.
Bravo!
You could've played it safe with all that you have going on,
but you didn't, and you went after it.
Thank you, Chef.
Great job.
Wow! Oh, my God!
Do you have an update on Helen?
Is she still at the urgent care?
So, at the emergency room, Helen's all stitched up.
Okay.
She has the option to go back to the hotel
or back to the kitchen.
Hi, Helen!
Hello!
And Helen decides to go to the kitchen.
That's a little girly who's getting a backbone.
Hello!
Good.
Still got all your digits?
Awesome!
You've been through it all now, girl.
Cut, burned, slashed. Sell it!
Hi. My name is Helen,
and today, I made you my Cracking Curry Mussels.
This dish is so good
that I had to take some time off to think about it!
[ Laughs ]
In the curry, I have loads of spices --
Thai basil, some cumin, some chili flakes.
Even though my finger's cut,
I'm still smiling 'cause you've always got to think positive.
Hope you enjoyed this dish and goodbye.
Very nice!
Good job, sweetheart!
Yeah.
Much more confident, you were today.
Rock-star job, even with a cut finger.
MELISSA: You took a negative situation,
and instead of getting in your own head,
you turned it into an advantage and made a little joke about it.
I applaud you for that.
Awesome job.
Thank you! [ Chuckles ]
[ Gasps ]
Helen's awesome.
Mmm!
Aww!
Hey, Mad! Come on in, buddy!
Hi.
So far, Team Rachael has not won MVP once,
so this week, we plan on changing that.
Hi. I'm Madison Grant.
Today, I made one of my favorites
since I was a little kid, which is a po' boy.
I go up there, and I give the Camera Challenge of my life.
I love po' boys in all the flavors,
but I made this my own by adding an umami remoulade sauce.
Yes!
I hope you enjoy.
Mad, that was your best Camera ever!
I am so proud of you!
This is also the best flavor I've had
in any of your dishes so far.
Great balance!
The execution was fantastic. Your seafood was done perfectly.
It was delicious.
I mean, getting ready to go into the finale next week,
this is how you needed to show up, and you showed up.
Good job.
MADISON: Thank you.
Melissa,
we're gonna ask you to give a best dish,
best Camera presentation.
One of them, we need you to pick as the MVP.
Okay.
'Cause all of them really brought their best game this week.
Yeah, this is everybody dialing in their stuff.
Give it some thought.
Thank you, sweetie.
I'm in charge. Ha!
RACHAEL: Wow!
[ Guy laughs ]
GIBSON: Earlier, Team Rachael
thought they could battle us with their capes and glasses.
Oh!
Well, guess what?
Team Guy's coming back.
O...M...G!
What is this -- the '80s?
You're not Michael Jackson, Team Guy.
You can't pull it off.
[ Sighs ] What a week.
Let's start off with best dish.
Team Rachael.
The best dish for Rachael's team...
I haven't won best dish yet,
and I'm just hoping I can win that right before the finale.
[ Burps ]
Sorry.
MELISSA: ...goes...
to Madison.
Wow, Mad!
Great job, Mad!
[ Laughing ] Oh, my goodness!
MELISSA: The reason why your dish edged out the others --
that umami sauce.
Best dish, Team Guy.
Best dish for Team Guy...
After getting such positive feedback, hopefully I'll win.
Octopus -- I mean, come on.
MELISSA: ...goes to...
Sean.
Wow!
Congratulations, Sean!
No surprise -- Sean wins best dish.
[ Sighs ]
You really took a huge risk on that octopus
in the pressure cooker, and it was perfectly cooked.
Team Rachael, best Camera performance.
Best Camera performance goes to...
I was energetic, I had fun, and I think it was great!
MELISSA: ...Finn!
Wow! Good for you, buddy!
[ Laughter ]
All of you on Team Rachael had very strong performances.
Finn, you edged 'em out
with the joy that you bring to the camera.
It's a real pleasure to watch you.
Best Camera performance on Team Guy!
I think my Camera Challenge went amazing.
I haven't won a star in three weeks,
and I feel like this is my comeback.
Best performance on Team Guy goes to...
Amber!
[ Whistles ]
Whoo!
[ Applause ]
Amber, like Sean, you are racking up those stars.
Oh, I've got a competition going on!
You brought us right in with your idea of the family table.
It was just the ticket to take this challenge.
[ Cheers and applause ]
You should all be really proud of yourselves -- great week.
But there can only be one MVP.
Who's it gonna be?
So, this week's MVP is...
Team Rachael has not won MVP once.
I really want to win.
[ Suspenseful music plays ]
...Amber.
[ Gasps ] Yaaaaaaaay!
Five-star female general!
[ Laughs ]
The last MVP is this girl!
Congratulations, Amber!
GUY: Okay, at the end of week five,
Sean's rocking the house with six stars,
but Amber's right there with five,
and Finn's right behind her with four!
Uh, I want to say something.
I've never met kids that can cook like you.
If today was the last day,
I would go away saying I'd like to have any one of you
hosting your own show.
That's how good you are.
All right, big round of applause for Melissa d'Arabian!
Wow, it has gone by so fast, I have goose bumps.
I'm nervous. I'm scared. Next week is going to be huge.
It's the finale.
It should tie together everything you've learned.
This is the finale -- the finale!
I am ready!
GIBSON: Not winning MVP is motivating me so much more.
I have to win this
because this is a once-in-a-lifetime opportunity.
I'm gonna rock out the finale!
Thank you for a great week, and we'll see you next week.
Good job, you guys!
Aww. [ Laughs ]
That fits you great.
GUY: Next week...
You guys are gonna be throwing your very own food festival!
[ Cheers and applause ]
AMBER: We're like an army of little, tiny chefs
with big, big coolers!
He's never gonna be ready.
The grill -- it's not getting hot enough.
GIBSON: People are coming, people are coming!
Here, we have Curtis Stone, Hailey Duff, and Brian Malarkey!
Are you ready to rock?!
[ Cheers and applause ]
GUY: The winner of
"Rachael Vs. Guy: Kids Cook-Off" will be...