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>>> THIS IS "COOK YOUR *** OFF"
WHERE INCREDIBLE COOKING AND
HEALTHY FOOD FIGHT TO COEXIST.
>> EVERYTHING I LEARNED IN
CULINARY SCHOOL HAS JUST GONE
OUT THE WINDOW.
>> EACH WEEK THREE CHEFS WILL
COMPETE TO HELP ONE DESPERATE
INDIVIDUAL SHAPE UP THEIR BAD
EATING HABITS.
>> I JUST NEED A LITTLE HELP, A
LITTLE PUSH.
>> THE CHEFS' MISSION IS TO
REMAKE AMERICA'S FAVORITE JUNK
FOOD.
>> GRILLED CHEESE.
>> PIZZA.
>> POTATO SKINS.
>> NACHOS.
>> ONE UNHEALTHY MEAL AT A TIME.
>> THE FAST FOOD IS GOING TO
KILL HIM.
>> THE CHEFS WILL BE JUDGED BY A
PANEL OF EXPERTS LED BY
NUTRITIONIST KERI GLASSMAN.
>> HE HAS HYPERTENSION, HIGH
CHOLESTEROL.
THAT'S HOW MUCH SODIUM HE SHOULD
BE GETTING IN A DAY.
>> I'M RICHARD BLAIS.
I KNOW WHAT IT FEELS LIKE TO GET
YOUR HEALTH BACK.
I LOST 50 POUNDS BY CHANGING THE
WAY I EAT AND COOK FOOD.
THAT'S WHAT THIS COMPETITION IS
ALL ABOUT.
$50,000 IS ON THE LINE.
>> WOW!
>> GET READY TO "COOK YOUR ***
OFF"!
>> OUR CHEFS THIS WEEK, CHEF
JAMES.
>> I'M THE DIRECTOR OF CULINARY
DEVELOPMENT AT THE INSTITUTE OF
CULINARY EDUCATION.
I LOVE TEACHING.
BUT WHEN I WAS A TEENAGER I
REALLY STRUGGLED WITH MY WEIGHT.
I HAD TO MAKE SERIOUS CHANGES TO
MY DIET.
THAT'S WHEN I REALLY STARTED TO
LOVE FOOD.
DIETS DON'T MEAN SACRIFICE.
YOU CAN EAT DELICIOUS THINGS.
YOU JUST HAVE TO KNOW HOW TO
COOK THEM THE RIGHT WAY.
TEACHING PEOPLE TO COOK IS WHAT
I DO.
I WANT TO TEACH AMERICA THAT
LEARNING LOW FAT WAYS OF
PREPARING FOOD IS WHAT WORKS.
>> JEFF OWE RICK STERLING.
>> I'VE BEEN COOKING FOR 17
YEARS.
I RECENTLY GOT INTO THE CAVEMAN
DIET.
ESSENTIALLY WHATEVER YOU CAN
GROW, HUNT OR FISH, YOU CAN EAT.
YOU DIDN'T SEE ANY FAT CAVEMEN,
DID YOU?
I LOST 20 POUNDS IN SIX WEEKS.
NO EXERCISE.
IT WAS STRICTLY DIET CHANGES.
I BELIEVE THAT THERE DEFINITELY
NEEDS TO BE A SHIFT FOR PEOPLE
TO GO BACK TO EATING THE WAY WE
DID BEFORE, WHERE EVERYTHING IS
FRESH AND NOT PROCESSED WITH
CHEMICALS AND JUNK.
AND I HOPE THAT I CAN BE A PART
OF THAT.
>> AND CHEF LOUISA.
>> I'M A RESTAURANT CONSULTANT,
COOKBOOK AUTHOR, RECIPE
DEVELOPER AND POP-UP DINNER
CHEF.
WHEN I WAS YOUNG, MY FATHER WAS
DIAGNOSED WITH HEART DISEASE,
AND HE CHANGED HIS DIET FROM RED
MEAT AND FATTY FOODS TO LEAN
PROTEINS, FRUITS AND VEGETABLES.
AND HIS HEALTH RADICALLY
IMPROVED.
SO I'VE LEARNED FIRSTHAND HOW
CHANGES ONE'S DIET CAN AFFECT
ONE'S HEALTH.
I CAN REALLY HELP INSPIRE
SOMEONE TO CHANGE THE WAY THAT
THEY EAT AND LOOK AT FOOD IN A
REALLY DEEP AND LASTING WAY.
>> CHEF JAMES, CHEF UL RICK,
CHEF LOUISA, YOU'RE HERE TODAY
FOR DANIELLE CARRINGTON.
SHE STRUGGLES WITH MUSCULAR
SCLEROSIS.
PAY CLOSE ATTENTION TO HER STORY
BECAUSE IN ORDER TO WIN TODAY,
ONE OF YOU WILL HAVE TO PROVE
YOU'RE THE BEST CHEF TO GET
DANIELLE'S ALIVE BACK ON TRACK.
>> I'M A PARALEGAL AND STAND-UP
COM
COMIC.
I WAS DIAGNOSED WITH MS IN 2007.
MY LIFE CHANGED.
BEFORE I KNEW I HAD MS I WAS
DOING A LOT OF SHOWS AND GETTING
CASTED.
BUT AS MY SYMPTOMS AS NUMBNESS
AND BLURRY VISION PROGRESSED I
STOPPED PERFORMING AND I TURNED
TO FOOD AS MY BFF.
AND THE MS, YOU CAN'T HAVE
PROCESSED FOODS BUT I'M ADDICTED
TO IT.
I LIKE ANYTHING THAT TASTES
DELICIOUS.
WHAT I'M TRYING TO DO IS GOING
TO FIND SOMETHING THAT DEALS
WITH LONGEVITY.
FIND SOMETHING THAT HELPS ME BE
HEALTHY.
I'M READY TO GET BACK TO STAGE.
>> DANIELLE IS GOING TO BE
JOINING US AS A JUDGE TODAY AND
WILL TASTE YOUR FOOD ALONG WITH
OUR EXPERTS KERI GLASSMAN AND
CHEF NATE APPLEMAN.
YOU'RE ALL COMPETING TO BE
DANIELLE'S MENTOR AND MOVE ON TO
THE SEMIFINALS WHERE YOU'LL HAVE
THE CHANCE TO WIN $50,000.
>> 50K.
IT'S A HUGE OPPORTUNITY, A LIFE
CHANGING AMOUNT OF MONEY.
YOUR PERFORMANCE IS WHAT'S ON
THE LINE HERE.
>> HERE'S HOW THE COMPETITION IS
GOING TO WORK.
IT'S SEPARATED INTO THREE
ROUNDS, THE FIRST ONE WE CALL
SNACK ATTACK.
DAN CAN YEEL, WHEN YOU'RE OUT
AND DID ABOUT WHAT'S THE ONE
TREAT THAT'S YOUR GO-TO SNACK?
>> A FROZEN COFFEE DRINK AND A
CHOCOLATE DOUGHNUT.
>> BUT IT DOESN'T LOOK QUITE
FINISHED TO ME BECAUSE DON'T YOU
NEED THIS?
>> WHAT ARE YOU DOING?
>> OH, THAT IS SO SEXY.
>> DANIELLE, TELL THE CHEFS,
WHAT IS IT ABOUT THIS TREAT THAT
JUST GETS YOU GOING?
>> THE SWEETNESS, THE SALTINESS
OF IT, THE CREAMINESS.
IT TAKES ME ON A JOURNEY.
A HAPPINESS JOURNEY.
>> KERI, THIS IS A SWEET TREAT,
BUT A CALORIE BOMB.
WHY IS THIS NOT MAYBE THE BEST
SNACK FOR DANIELLE?
>> DANIELLE, YOU HAVE MS.
MULTIPLE SCLEROSIS IS
DEBILITATING TO THE IMMUNE
SYSTEM SO HER BODY IS JUST
LOADED WITH INFLAMMATION.
THIS COMBINATION OF A SNACK
RIGHT HERE, ALL THIS SUGAR, IS
SO INFLAMMATORY.
THIS IS THE LAST THING THAT YOUR
BODY NEEDS.
>> CHEFS HERE'S HOW THE SNACK
ATTACK ROUND WORKS.
YOU'LL HAVE 20 MINUTES TO MAKE
AN INSPIRED DISH TO REPLACE
DANIELLE'S CHOCOLATE FROZEN
COFFEE DRINK AND DOUGHNUT
OBSESSION, IF YOU WILL.
>> THAT'S FAIR.
IT'S AN ADDITION.
YOU'LL HAVE ACCESS TO OUR
PANTRY.
THE PANEL WILL JUDGE YOU ON
TASTE, CREATIVITY, AND OF COURSE
NUTRITION.
THIS IS NOT AN ELIMINATION
ROUND, BUT THE WINNER OF THIS
ROUND WILL GAIN A TREMENDOUS
ADVANTAGE HEADING INTO THE
SECOND ROUND, AND IT'S AN
ADVANTAGE YOU REALLY, REALLY
WANT.
CHEFS, 20 MINUTES ON THE CLOCK.
GO "COOK YOUR *** OFF"!
>> TEACHING PEOPLE TO COOK IS
WHAT I DO.
I KNOW I CAN GET DANIELLE ON THE
RIGHT TRACK.
MY PLAN IS TO MAKE OATMEAL AND
FRESH FRUIT WITH A COFFEE
CHOCOLATE MOUSSE.
THE FIRST THING I DO IS GET MY
OATS INTO THE WATER SO I CAN GET
THEM TENDER.
OATMEAL CAN BE REALLY BLAND, BUT
I'M COUNTING ON ALL THE THINGS
I'M ADDING ON TOP TO REALLY
DELIVER A LOT OF FLAVOR.
>> I UNDERSTAND THAT TO HELP
DANIELLE BREAK HER HABIT I NEED
TO INSPIRE HER.
SO I AM SET ON MAKING BUCKWHEAT
BANANA GLUTEN-FREE MUFFINS AND A
REALLY RICH FROZEN DRINK.
>> CHEF LOUISA, I LIKE WHERE
SHE'S GOING WITH THE ALMOND
FLOUR.
IT'S A GREAT WAY TO GET HEALTHY
FATS AND PROTEIN FROM A NUT.
>> CHEF LOUISA WITH COCONUT OIL.
>> ALL THESE ANTIOXIDANTS IS
WHAT YOU NEED.
>> I REALLY WANT TO MAKE HER
THESE MUFFINS.
THEY USUALLY TAKE LONGER THAN 20
MINUTES BUT I FEEL LIKE IF I
FILL THEM TO A REALLY SHALLOW
LEVEL THEY WILL COOK IN TIME.
>> I'VE GOT TO THROW ON MY CHEF
HAT.
CHEF LOUISA IS BAKING SOMETHING.
I LIKE WHERE SHE'S GOING BUT IS
SHE GOING TO GET THERE?
THAT'S A RISKY CALL.
15 MINUTES LEFT.
>> TO REPLICATE DANIELLE'S SNACK
I'M MAKING EGGPLANT DOUGHNUTS,
WHICH ARE VERY HEALTHY, AND AN
ALMOND MILK AND AVOCADO
SMOOTHIE.
>> CHEF ULRICK I'M NOT SURE WHAT
DIRECTION HE'S GOING TO.
>> I DON'T THINK OF EGGPLANT AS
A SNACK.
>> IS IT GOING TO COME OUT
MUSHY?
>> I'M GUESSING YOU DON'T LIKE
MUSHY.
>> I DO NOT LIKE MUSHY.
>> EIGHT MINUTES LEFT.
>> I LIKE WHAT HE'S DOING.
HE'S MAKING A DOUGHNUT OUT OF
EGGPLANT.
>> A LITTLE PAN-FRY ACTION.
NO DEEP FRY.
>> IN THE PALEO DIET, THE FRIED
PART DOESN'T FIT.
BUT THIS IS HEALTHY.
YOU'RE NOT EATING PROCESSED
FLOUR, YOU'RE EATING EGGPLANT.
>> I GO CHECK MY MUFFINS AND
THEY'RE NOT COOKING FAST ENOUGH.
SO I CRANK UP THE HEAT AND I'VE
GOT TO GO START ON MY SHAKE.
I MAKE A GOOD SMOOTHIE.
I WANT TO GIVE DANIELLE THAT
NICE RICH FATTY ASPECT TO THE
SHAKE SO I'M WHISKING TOGETHER
ALMOND BUTTER, COCONUT MILK AND
JUST A LITTLE BIT OF CHOCOLATE
HAZELNUT SPREAD.
MY SMOOTHIE IS ALL READY.
SO FINGERS CROSSED THAT THESE
PETITE MUFFINS WILL COOK IN
TIME.
>> FOR THE COFFEE CHOCOLATE
MOUSSE I'M USING CAROB CHIPS AND
BITTERSWEET CHOCOLATE.
>> CHEF JAMES IS USING REAL
CHOCOLATE.
>> IT'S LOADED WITH AXY
OXIDANTS, IT HAS FIBER.
>> THE MOUSSE IS WHERE I'M
GIVING DANIELLE THE FOOD SHE
LOVES.
IF IT DOESN'T WORK OUT, IT'S
GOING TO BE A REAL PROBLEM FOR
ME.
>> IT'S VERY EASY TO KIND OF
REPLICATE THAT COFFEE DRINK, MY
MIND GOES TO CACAO AND A ROOT
WITH A BITTER FINISH, KIND OF
SWEET.
>> CACAO AND MACHA POWDER?
>> MACHA, SUPER FRUIT, HIGH IN
ANTE OXIDA
ANT OXIDANTS.
>> THREE MINUTES.
I GO CHECK ON MY MUFFINS, I'M
HOLDING MY BREATH.
>> LOUISA, WHO I THINK IS IN THE
OVEN CHECKING THOSE MUFFINS --
>> NEED A LITTLE COLOR ON THEM.
>> THEY'RE STILL RAW.
THIS DOES NOT BODE WELL.
>>> RIGHT BEHIND, RIGHT BEHIND.
>> FOR OUR FIRST ROUND, OUR
CHEFS HAD 20 MINUTES TO MAKE
OVER A CHOCOLATE COFFEE SHAKE
AND A DOUGHNUT.
>> LOUISA IS IN HER OVEN
CHECKING THOSE MUFFINS.
>> I DON'T KNOW.
NEED A LITTLE COLOR ON THAT.
>> THEY'RE STILL RAW.
EVEN THOUGH THERE'S ONLY A
COUPLE OF MINUTES LEFT ON THE
CLOCK, I'M NOT GIVING UP.
I'M GOING TO TURN THESE SUCKERS
INTO PANCAKES.
>> THERE'S ENOUGH TIME.
SHE WAS PLANNING ON BAKING THEM.
SHE ISN'T GOING TO FINISH.
THIS KILLS ME WHEN THEY DON'T
FINISH.
>> CHEFS, YOU'RE AT 30 SECONDS
LEFT.
ONLY 30 SECONDS LEFT.
>> IT'S JUST -- I'M OUT OF TIME.
IT'S JUST NOT WORKING.
>> FIVE, FOUR, THREE, TWO, ONE,
HANDS UP!
STOP COOKING.
NO MORE COOKING.
>> I JUST CAN'T BELIEVE THAT I
DIDN'T GET THE SECOND DISH READY
IN TIME.
I AM KIND OF IN SHOCK.
>> CHEFS, IN OUR SNACK ATTACK
ROUND, WE ASKED YOU TO BE
INSPIRED BY DANIELLE'S FAVORITE
SNACK, THE COFFEE CHOCOLATE CHIP
FROZEN DRINK AND DOUGHNUTS.
TIME FOR THE JUDGES TO TASTE
YOUR OFFERINGS.
CHEF JAMES, TELL US ABOUT YOUR
DISH.
>> I KNOW YOU LOVE YOUR
DOUGHNUT, BUT WE WANT TO GET YOU
FULL WITH SOMETHING THAT WILL
GET YOU FULL AND KEEP YOUR
ENGINE GOING.
I HAVE OATMEAL AND FRESH FRUIT
WITH A CHOCOLATE COFFEE MOUSSE.
NO SUGAR ADDED TO THE DISH, JUST
WHAT'S IN THE NATURAL CAROB AND
THE CHOCOLATE.
>> I THINK MY FAVORITE PART IS
THE WHIP.
DID YOU PUT SOME TYPE OF COFFEE
IN IT?
>> THERE'S COFFEE INFUSED IN THE
ALMOND MILK.
>> I LOVE YOU JUST DIDN'T SAY,
FORGET THE CHOCOLATE AND THE
COFFEE.
WE'VE GOT TO TURN THIS GIRL
AROUND.
COFFEE AND CHOCOLATE USED IN AN
UNPROCESSED FORMAT AND USED IN
THE RIGHT WAY ARE ACTUALLY TWO
FOODS THAT ARE SUPER HEALTHY FOR
YOU.
>> CHEF NATE FRSHGS A CULINARY
PERSPECTIVE, WHAT DO YOU THINK
OF JAMES' DISH?
>> I BELIEVE THIS IS WHY PEOPLE
HATE OATMEAL.
THERE'S ZERO FLAVOR IN THE
OATMEAL.
>> NOW I'M KICKING MYSELF
BECAUSE I HAVE CINNAMON AND
NUTMEG AND CLOVES THATTIVE NEVER
USED.
>> THANK YOU, CHEF JAMES.
CHEF ULRICH, TELL US WHAT YOU'VE
MADE AS A REPLACEMENT FOR
DANIELLE'S FROTHY COFFEE DRINK
AND DOUGHNUTS.
>> I TOOK THE CHALLENGE QUITE
LITERALLY.
YOU HAVE AN ALMOND MILK SMOOTHIE
WITH CACAO AND MACA ROOT AND
EGGPLANT DOUGHNUT.
THE MAPLE SYRUP ON THE SIDE IS
TO DUNK IT.
EGGPLANT DOUGHNUT REPRESENTS MY
CREATIVE SIDE.
I LIKE TO HAVE FUN, MAKE PEOPLE
THINK ABOUT WHAT'S GOING ON THE
PLATE.
>> DANIELLE, WHAT DO YOU THINK
OF CHEF ULRICH'S DISH?
>> I LOVE THE CONCEPT OF THIS.
I WAS REALLY INTRIGUED WHEN I
WAS WATCHING YOUR COOK.
NOW, WHEN I BITE INTO THE
EGGPLANT DOUGHNUT, I DON'T TASTE
THE FLAVORS UNFORTUNATELY.
THE FIRST THING I TASTE IS THE
GREASE.
>> SO CREATIVE, THE IDEA OF AN
EGGPLANT DOUGHNUT.
GENIUS.
BUT THAT'S A LOT OF MAPLE SYRUP
TO SERVE.
>> THAT'S THE THING WITH THE
PALEO DIET, THE GOOD SUGARS THAT
ARE NOT REFINED IN ANY WAY ARE
ACTUALLY OKAY.
>> I DO BEG TO DIFFER WITH THAT.
SHE STILL ABSOLUTELY NEEDS TO BE
CONCERNED ABOUT THE AMOUNT OF
ANY FORM OF SUGAR SHE'S PUTTING
IN HER DIET.
SO JUST TO SAY THAT, OH, IF IT'S
NATURALOR SUGAR IT'S OKAY, NOT
THE RIGHT MESSAGE.
>> THANK YOU, CHEF ULRICH.
NEXT UP, CHEF LOUISA.
>> I MADE YOU A BLUEBERRY CACAO
FROZEN SIPPER.
AND THEN TO GIVE IT A FULL RICH
FLAVOR, THERE'S ALMOND BUTTER
WHIPPED WITH JUST A TINY BIT OF
CHOCOLATE HAZELNUT SPREAD.
I DID HAVE A SECOND DISH FOR
YOU.
I HAD MY HEART SET ON MAKING A
GLUTEN-FREE MUFFIN.
I RAN OUT OF TIME.
>> WHAT DO YOU THINK OF THE
DISH?
>> I LOVE THE CONCEPT OF THE
DISH.
BUT YOU PUT BLACKBERRIES IN
HERE?
>> FROZEN BLACKBERRIES.
>> THIS IS VERY SEEDY.
>> I MIGHT HAVE SEEDS IN MY
TEETH, BUT I LIKE THE SEEDS.
FRESH BERRIES HAVE THE SEEDS IN
THEM SO I ACTUALLY KIND OF LIKED
IT JUST FOR THAT REASON ALONE.
I JUST DIDN'T THINK YOU NEEDED
THE HAZELNUT SPREAD.
YOU HAD THE CACAO IN THERE.
BEAUTIFUL PURE CHOCOLATE.
THE PROCESSED PACKAGED STUFF IS
WHAT WE'RE TRYING TO GET
DANIELLE AWAY FROM.
>> CHEF NATE APPLEMAN, WHAT DO
YOU THINK OF CHEF LOUISA'S DISH?
>> I THINK THIS IS HITTING ON
EVERY NOTE.
THIS IS LIKE A PEANUT BUTTER AND
JELLY IN A GLASS.
I LOVED IT.
IT WAS VERY COMPLEX FLAVORS.
>> I KNOW I SHOULD FEEL WORSE
ABOUT MY MUFFINS NOT BEING DONE
ON TIME, BUT I STILL FEEL REALLY
CONFIDENT ABOUT MY SMOOTHIE.
>> NOW IT'S TIME FOR THE JUDGES
TO DELIBERATE AND FIGURE OUT
WHICH CHEF WILL WIN AN ADVANTAGE
HEADING INTO THE SECOND ROUND.
SO CHEFS YOU CAN HEAD DOWN TO
THE PANTRY, AND WE'LL CALL YOU
BACK UP WITH A DECISION.
>> ALL RIGHT, JUDGES, SOMEONE
HAS TO WIN AN ADVANTAGE AT THE
END OF THIS ROUND.
SO HOW DO WE FEEL ABOUT WHAT WE
TASTED?
>> I'M GOING TO START WITH
ULRICH.
I HAVE TO SAY I FEEL LIKE I KIND
OF SLAMMED HIM IN THAT HE REALLY
WAS THE MOST INSPIRATIONAL.
I JUST WISH HE HAD KEPT THE
HEALTH UP A LITTLE BIT.
I SAW ALL OF THOSE AMAZING
INGREDIENTS HE WAS USING DOWN
THERE.
THEN I'M LIKE, OH, YOU JUST
KILLED IT BY FRYING IT.
>> WHEN I SAW THAT DISH ON THE
TABLE I THOUGHT, I'M GOING TO
ENJOY THIS.
BUT IF I ONLY CONSISTENTLY TASTE
OIL, THAT'S A PROBLEM.
>> I'M GLAD EVERYONE WAS
IMPRESSED WITH AT LEAST THE
INVENTIVENESS.
>> THEY LOVED THAT.
>> THE EGGPLANT DOUGHNUT.
>> LET'S GET INTO CHEF JAMES
NOW.
>> OH, THAT MOUSSE IS SEXY.
>> THE OATMEAL SHOULD NEVER BE
SERVED TO ANYONE.
>> I FEEL LIKE HE WAS SO CLOSE
TO MAKING SOMETHING THAT WAS
PERFECTLY DELICIOUS AND HEALTHY
FOR YOU AND HAD SATISFIED ALL OF
THE TEXTURES.
HE WAS SO CLOSE.
>> SO CHEF LOUISA, YOU KNOW,
THAT LITTLE SHOT GLASS PACKED
MORE FLAVOR THAN THE OTHER TWO
DISHES COMBINED.
HER DOWNFALL IS SHE MAY NOT KNOW
HOW TO WORK IN THESE TIME
CONSTRAINTS.
>> THE ELEMENTS WERE THERE, THE
TEXTURES IN THE SMOOTHIE.
ONLY ONE LITTLE NEGATIVE THING,
ONLY THING I WANTED TO SAY ABOUT
IT WAS THE BLACKBERRIES.
>> THIS IS NOT AN EASY DECISION.
>> IT'S NOT.
I FEEL LIKE THEY ALL MADE A
MISTAKE SOMEWHERE.
>> LET'S BRING OUR CHEFS BACK
OUT.
>>> THE ONLY THING STANDING
BETWEEN ME AND THE ADVANTAGE IS
THAT I DIDN'T HAVE A FULL PLATE.
SO I'M KIND OF WONDERING WHAT'S
GOING TO HAPPEN.
>> CHEFS, YOU REALLY BROUGHT THE
HEAT IN REPLACING DANIELLE'S
CREAMY FROZEN COFFEE DRINK WITH
DOUGHNUTS.
OUR PANEL CONSIDERED TASTE,
CREATIVITY AND NUTRITION.
BUT ONLY ONE OF YOU CAN WIN THE
ADVANTAGE HEADING INTO OUR
SECOND ROUND.
CHEF JAMES, YOU'RE THE WINNER OF
THE SNACK ATTACK ROUND, GAIN
YURGSELF AN ADVANTAGE HEADING
INTO THE SECOND ROUND.
>> ALL RIGHT.
>> KERRI, WHY DID CHEF JAMES'
DISH RISE TO THE TOP?
>> YOU GAVE DANIELLE REALLY
CLEAN FLAVORS AND NUTRITION.
EVEN THOUGH THE OATMEAL WAS
LACKING IN FLAVOR YOU MADE IT UP
WITH THE SMOOTHIE WHIPPED THING
ON TOP.
>> CHEF JAMES, AS THE WINNER OF
THE SNACK ATTACK ROUND, YOU'LL
HAVE A LEG UP ON YOUR OPPONENTS.
I'LL TELL YOU ABOUT THAT
ADVANTAGE IN A MOMENT.
OUR NEXT ROUND WE CALL THE MEAL
MAKEOVER ROUND.
DANIELLE, WHAT'S ONE DISH THAT
YOU INDULGE IN THAT YOU KNOW IS
PROBABLY NOT THE BEST THING FOR
YOU BUT YOU JUST CAN'T GIVE IT
UP.
>> MY FAVORITE DISH OF ALL TIME
IS SHRIMP SCAM PI RISOTTO.
>> LOOK HOW BEAUTIFUL IT IS.
>> HOW DO YOU MAKE RISOTTO
HEALTHY.
IT'S BUTTER, CREAM, NOT EASILY
TRANSLATED INTO HEALTH FOOD.
>> DANIELLE WHAT IS IT YOU LOVE
ABOUT THE DISH?
>> I LOVE THE CREAMINESS, THE
RICHNESS, THE TEXTURES.
SOMETIMES I CAN TASTE THE
GARLIC.
>> KERI, HOW ABOUT SOME
NUTRITIONAL INFORMATION ABOUT
THIS DISH.
>> IT'S LOADED WITH CALORIES,
WITH UNHEALTHY FATS, REFINED
CARBOHYDRATES.
IT REALLY HAS EVERYTHING IN IT
THAT IS WORKING AGAINST
DANIELLE.
>> CHEFS, IN OUR MEAL MAKEOVER
ROUND, YOU'LL USE YOUR
CREATIVITY AND OUR HEALTHY
PANTRY TO MAKE A DISH THAT
REPLACES THE SHRIMP SCAM PI
RISOTTO.
CHEF JAMES, READY TO LEARN YOUR
ADVANTAGE FROM LEARNING?
>> YES.
>> DOWNSTAIRS IN OUR PANTRY ARE
THREE INGREDIENTS.
YOU'LL RUN DOWN AND PICK ONE OF
THE SPECIAL INGREDIENTS YOUR
COMPETITORS MUST USE IN THIS
DISH.
>> ALL RIGHT.
>> WE'RE GIVING JAMES THREE
TWIST INGREDIENTS TO CHOOSE
FROM, SMOKED TEA, SARDINES, AND
MOLASSES.
>> I'VE GOT A FEELING DANIELLE
IS NOT GOING TO BE REALLY BIG ON
SARDINES.
THAT'S DEFINITELY WHAT I WANT TO
STICK MY COMPETITORS WITH.
THIS OFTEN ENDS UP BEING A
BLESSING IN DISGUISE, CHEFS.
>> THE ONLY ONE I REALLY FEEL
KIND OF BAD FOR 0 IS YOU,
DANIELLE.
BECAUSE YOU'RE GOING TO HAVE TO
EAT A LOT OF SARDINES TODAY.
>> OH, WOW.
I'LL MAKE IT HAPPEN.
>> I LIKE SARDINES.
>> WHAT I LOVE ABOUT SARDINES
IS, THEY ARE A SMALL FISH SO
THEY'RE ACTUALLY HAVE A
BEAUTIFUL COMBINATION OF BEING
HIGH MANY OMEGA-3s AND LOW IN
MERCURY.
>> CHEFS, TIME TO GET SERIOUS
NOW.
CHEF ULRICH, CHEF LOUISA, YOU
HAVE TO INCLUDE SARDINES IN YOUR
DISH.
CHEF JAMES, YOU DO NOT.
AFTER THIS PART OF THE
COMPETITION, SOMEONE WILL BE
HEADING HOME.
ALL RIGHT, CHEFS, 30 MINUTES ON
THE CLOCK.
GO "COOK YOUR *** OFF"!
>> THIS ROUND SOMEONE IS GOING
TO GET ELIMINATED SO I HAVE TO
MAKE SURE THAT MUFFINGATE
DOESN'T HAPPEN AGAIN.
I KNOW I CAN ROCK OUT A REALLY
NICE WHOLE GRAIN PAILLE WELL
UNDER THE ALLOTTED TIME.
I'M PSYCHED ABOUT THE SARDINES,
AND I THINK THEY WILL WORK
BEAUTIFULLY WITH THIS CLASSIC
SPANISH DISH.
>> SO THE RICE PORTION OF THE
RISOTTO IS REALLY BAD FOR
DANIELLE.
SO THE REAL CHALLENGE HERE IS TO
MAKE A DISH THAT SATISFIES HER
CRAVINGS.
SO I'M MAKING SHRIMP SCAMPI WITH
QUINOA AND CHIA SEED RISOTTO.
>> QUINOA AND SHIA SEED.
>> A WONDERFUL PLANT BASED
OMEGA-3 THAT ABSORBS THE WATER,
WHATEVER LIQUID IS AROUND IT,
WHICH CAN BE GREAT.
IT MIGHT HELP MAKE A REALLY
CREAMY SAUCE.
>> AFTER ROUND ONE AND THAT
CHOCOLATE MOUSSE I FEEL LIKE I'M
REALLY STARTING TO CONNECT WITH
DANIELLE.
MY PLAN IS TO DO A BROWN RICE
SHRIMP RISOTTO WITH LOADS OF
VEGETABLES.
TIMING WILL BE TIGHT WITH THE
RICE SO THE FIRST THING I WANT
TO DO IS GET IT INTO THE WATER.
>> CHEF JAMES IS GOING MORE
TRADITIONAL THAN WE THOUGHT.
HE HAS BROWN RICE.
>> A LOT OF GRAINS ARE MORE
CREATIVE THAN BROWN RICE.
>> JUST COOKING SHRIMP AND
THROWING IT ON TOP OF THE DISH
ISN'T GOING TO GIVE IT THE
SCAMSCA
SCAMPFLAVOR SO I'LL GET THE
FLAVOR FROM THE HEADS AND SHELLS
I'M COOKING DOWN.
>> GUYS, 16 MINUTES TO GO!
>> I'M USING QUINOA BECAUSE I
WANT TO SHOW HER THAT THIS DISH
DOESN'T HAVE TO BE REALLY CREAMY
AND FATTY TO BE ENJOYABLE.
>> CHEF LOUISA, TIME WAS AN
ISSUE IN THE FIRST ROUND.
WHAT DO YOU THINK ABOUT DOING A
PAILLE DISH?
>> I THINK I HAVE IT UNDER
CONTROL.
I HAVE MY GRAIN COOKING, THE
THING THAT TAKES IT THE LONGEST.
>> WHAT ARE YOU DOING WITH THE
SARDINES?
>> MY SARDINES ARE IN THE OVEN.
I'M DOING A LITTLE ROAST.
>> CHEF, WE LOVE TO SEE YOUR
COMPLETE VISION.
KEEP A LOOK AT THE CLOCK.
>> THANKS.
>> I'M GOING FOR A
SPANISH/MIDDLE EASTERN FLAVOR.
I'VE GOT TURM RICK, PAPRIKA AND
SAFARIN.
>> I CHECK ON THE RICE AND THE
POT IS STILL NOT BOILING.
I LOOK AT THE CLOCK, AND I KNOW
I'M IN TROUBLE.
THE LAST CHANCE IS JUST TO THROW
A TIGHT LID ON IT AND LEAVE IT
ALONE AND LET IT COOK.
>> DREADED SARDINES.
ACTUALLY DON'T THINK OF IT AS A
DISADVANTAGE.
I THINK IT'S A GREAT ADDITION TO
A GOOD FLAVOR BUILDER.
I'M GOING TO GRILL THE SARDINE
REAL QUICK.
THE SHRIMP I'M GOING TO SAUTE
WITH JALAPENOS TO ADD SPICE,
MUSHROOMS.
>> MUSHROOMS ARE THE ONLY FORM
OF PRODUCE THAT HAS THE VITAMIN
D IN IT NATURALLY.
>> I NEVER KNEW THAT.
>> MUSHROOMS ARE ALSO JUSTS A
HUGE IMMUNITY FIGHTING FOOD.
>> CHEF LOUISA I THINK HAS GOT
THE MOST FOCUSED IDEA, BUT HER
SARDINES HAVE BEEN IN THE OVEN
THE WHOLE TIME.
IT IS A SMALL FISH, AND DOESN'T
NEED MUCH OF COOKING AT ALL.
>> BEHIND.
>> I'VE GOT FOUR MINUTES LEFT.
THE DISH IS DONE.
THIS DISH IS A POWERHOUSE WORTH
OF REALLY AWESOME GOODNESS.
>> I FEEL REALLY GOOD.
I CAN'T BELIEVE THAT WE'RE FOUR
MINUTES OUT FROM THE FINISH AND
I'M PLATING UP MY DISHES.
I FEEL LIKE I REALLY UNDERSTANDS
WHAT DANIELLE WANTS.
>> I'M STILL FIGHTING WITH THIS
STUPID BROWN RICE.
ALL I CAN DO IS SIT AND WAIT.
IT'S REALLY AANNOYING.
I LOOK OVER AND SEE JAMES
STANDING THERE.
I'M GOING TO GIVE HIM A HIGH
FIVE.
>> I'M NOT DONE.
I CAN'T DO THAT NOW.
WAITING FOR RICE TO COOK.
>> CALM AND COOL AND COLLECTED
JAMES HAS GOT NO FOOD ON THE
PLATE.
>> CHEF JAMES IS CHILLING OUT.
>> WHAT'S GOING ON?
>> I HAVE EVERYTHING READY TO
GO.
I'M JUST WAITING ON THE RICE TO
FINISH.
>>> I'M STILL FIGHTING WITH THIS
STUPID BROWN RICE.
I LOOK AT THE CLOCK, AND I KNOW
I'M IN TROUBLE.
>> CHEF JAMES IS CHILLING OUT.
>> WHAT'S GOING ON?
>> I THINK HIS RICE ISN'T
COOKED.
WE ONLY HAVE A MINUTE AND A HALF
LEFT.
LET'S HOPE IT HAPPENS.
>> I'M NOT DONE.
>> NO?
>> I CAN'T DO THAT YET.
I'M WAITING FOR RICE TO COOK.
>> IT IS A LITTLE EXCITING TO
SEE THAT ONE OF MY FELLOW
COMPETITORS HAS SORT OF MADE A
MISSTEP.
DO I FEEL BAD ABOUT IT?
A LITTLE BIT, BUT ON THE SAME
NOTE THIS IS A COMPETITION.
I'M HERE TO WIN.
>> WE'VE GOT ONE MINUTE LEFT,
AND AT THIS POINT WHETHER MY
RICE IS COOKED OR NOT, I HAVE TO
GET IT ON THE PLATE.
>> NOW HE HAS TO JUST PLATE.
>> 45 SECONDS.
>> HERE WE GO.
FIVE, FOUR, THREE, TWO, ONE,
STOP COOKING.
HANDS UP.
>> MY ONLY CHANCE TO SURVIVE IS
SOMEBODY ELSE SCREWED UP WORSE
THAN ME.
>> CHEFS, WE HAD YOU MAKE OVER
ONE OF DANIELLE'S FAVORITE
DISHES, SHRIMP SCAMPI RISOTTO,
BUT YOU WERE CHALLENGED TO OFFER
A HEALTHY VERSION.
CHEF ULRICH, TELL THE PANEL WHAT
YOU'VE MADE TODAY.
>> THIS IS A THREE-SEED RISOTTO,
CHIA SEED, HEMP SEED AND QUINOA.
I ACTUALLY PUREED HALF OF THEM
TO MAKE IT CREAMY, THE TEXTURE
WITHOUT HAVING TO ADD CREAM.
THERE'S A LITTLE JALAPENO TO
KIND OF SPICE IT UP.
>> HONEY, SEASONED.
THAT'S WHAT I WAS LOOKING FOR, A
MAN WHO KNOWS HOW TO SEASON HIS
FOOD.
>> CHEF NATE, WHAT'S YOUR
THOUGHTS?
>> I THINK YOU DID AN AMAZING
JOB WITH THE THREE-SEED RISOTTO.
THAT'S REALLY CREATIVE, THINKING
OUTSIDE OF THE BOX.
ALSO VERY HEALTHFUL.
BUT MINE IS COMPLETELY COVERED
WITH SCALES.
IT'S A PERSONAL PET PEEVE.
I DON'T KNOW HOW MANY PEOPLE
LIKE SCALES.
I DESPISE THEM.
>> I MEAN, MOST PEOPLE DON'T
ACTUALLY SCALE SARDINESS SO
THAT'S GOT ME QUAKING IN MY
BOOTS.
>> KERI, WHAT DO YOU THINK ABOUT
CHEF ULRICH'S DISH?
>> I HAVE TO START WITH THE
THREE SEEDS.
LOADED WITH THE OMEGA-3s, LOADED
WITH ANTE OXIDANTS,
ANTIINFLAMMATORY AGENTS.
I WOULD HAVE LIKEED A LITTLE
MORE VEGGIES.
>> NEXT LIEU CEASE SA?
>> I TOOK DANIELLE'S FAVORITE
DISH INTO A SPANISH DIRECTION
WITH PAILLE.
THE MAIN GRAIN IS QUINOA.
THERE'S PEAS, TUMERIC AND
SAFFRON IN THERE.
>> DANIELLE, WHAT DO YOU THINK
OF CHEF LOUISA'S DISH?
>> NOT BAD AT ALL.
THE FISH, I CAN TASTE A LITTLE
BIT OF THE FISHINESS AND I HAD A
COUPLE OF BONES IN IT.
>> I'M JUST SMILING THAT YOU
USED PURMERIC.
DANIELLE HAS MS AND THE CURCUMIN
IN THE TURMERIC IS STUDYING IN
MS TO PROTECT HER NERVE
EVENINGS, THE NERVOUS SYSTEM.
>> I LOVED YOUR DISH, GREAT USE
OF THE SARDINE.
YOU DID PUT IT IN THERE, IT WAS
AN INTEGRAL PART OF THE DISH.
IT WAS PAILLE STYLE.
BUT IT'S VERY HARD TO MATCH THE
CREAMINESS OF THE RISOTTO WITH
QUINOA AND AVEGETABLES.
>> THANK YOU, CHEF LOUISA.
UP NEXT, CHEF JAMES, TELL THE
PANEL WHAT YOU DID TODAY.
>> FOR THIS DISH, I WANTED TO
EMPHASIZE VEGETABLES, WHOLE
GRAINS BUT KEEP THE FAMILIAR
FLAVORS SHE KNOWS AND LOVES,
WHITE WINE, GARLIC, SHRIMP.
I'M THINKING MAYBE I BUILT
ENOUGH FLAVOR INTO THE DISH,
PACKED IT WITH GREAT INGREDIENTS
MAYBE I STILL HAVE A CHANCE.
>> DANIELLE, WHAT DO YOU THINK?
>> IT'S BROWN RISOTTO?
>> IT'S BROWN RICE.
>> IT'S AIL LIT UNDERCOOKED.
A LITTLE CRUNCH TO IT.
BUT THE BEST PART OF THE DISH
WAS THE KALE.
THE KALE IS SEASONED PERFECTLY.
I LIKE A GOOD SEASONED
VEGETABLE.
>> IT LOOKS LIKE IT IS THE
PERFECT NUTRITIONAL DISH FOR
ANYONE, LET ALONE SOMEONE THAT
NEEDS TO EAT THINKING ABOUT A
HIGH ANTI-INFLAMMATORY DIET.
THE SHRIMP I THINK TASTED PRETTY
GOOD, BUT I DO THINK YOU NEEDED
MORE PROTEIN.
>> CHEF NATE, WHAT DO YOU THINK
OF CHEF JAMES' DISH?
>> THIS IS A HARD ONE FOR ME.
IF I CLOSE MY EYES AND EAT THIS,
I THINK SHRIMP SCAMPI, THE USE
OF THE WINE, THE GARLIC, THE
SHRIMP BODIES.
BUT THE ONE THING THAT IS HARD
TO GET PAST IS THE UNDERCOOKED
RICE.
>> THIS MISTAKE WITH THE RICE IS
COMPLETELY EATEN UP ANY
ADVANTAGE I HAD COMING OUT OF
THE FIRST ROUND.
>> THANK YOU SO MUCH, CHEF
JAMES, THANK YOU TO ALL OF OUR
CHEFS.
YOU HAVE GIVEN OUR PANEL A TON
TO THINK ABOUT.
YOU CAN HEAD ON DOWN TO THE
PANTRY.
WE'LL CALL YOU UP IFN A LITTLE
BIT.
ALL RIGHT, JUDGES, WHO'S GOING
TO BE HEADING HOME AFTER OUR
MAKEOVER RISOTTO ROUND?
>> I SAY WE STARTED WITH LOUISA.
I WAS REALLY HAPPY THAT SHE CAME
BACK STRONG WITH A BEAUTIFUL
COMPLETED DISH.
THE FLAVOR DID NOT WORK FOR ME
PERSONALLY AT ALL.
>> I THOUGHT THE FLAVORS WERE
THERE.
I DIDN'T THINK THEY WERE TOO
BAD.
SHE DID A GOOD JOB WITH THE
COOKING OF IT.
>> SHE MADE A MISTAKES WITH THE
BONES BUT THE FLAW THERE WAS THE
LACK OF CREAMINESS FOR ME.
>> YEAH.
>> WELL, YOU HIT THE NAIL ON THE
HEAD WITH THE CREAMINESS.
>> PUREE HALF.
ALWAYS.
>> WHAT DO WE THINK ABOUT CHEF
ULRICH?
>> I WANTED A LITTLE MORE
VEGGIES AND STUFF, BUT I COULD
HAVE TOOK THAT DISH HOME WITH
ME.
>> THAT MAKES ME HAPPY TO HEAR
SHE LOVED A DISH THAT THE BASE
OF IT WAS THREE SEEDS.
>> THE USE OF THE SARDINE, I
DON'T KNOW.
>> I AGREE WITH YOU THERE.
>> NOT GREAT.
BUT HE HIT ON A LOT OF THE
LEVELS THAT THE SHRIMP SCAMPI
RISOTTO DID.
>> ABSOLUTELY.
>> INEDIBLE RICE, CHEF JAMES.
>> THAT DISH WOULD HAVE BEEN
PERFECT.
>> YES.
>> EVERYTHING THAT WE'RE LOOKING
FOR IN THE SHRIMP SCAMPI
RISOTTO, HE WOULD HAVE HAD IT.
>> HE MADE A MISTAKE IN THE
FIRST ROUND AND THEN HE MADE ONE
MISTAKE HERE, BUT'S THINKING THE
RIGHT WAY IN TERMS OF
PROPORTIONS, FLAVORS, NUTRITION.
>> THE KALE WAS PERFECT.
OH, THE KALE, IT WAS TO MY
HEART.
I'M A SOUTHERN GIRL, LOVE A GOOD
SEASON ED KALE.
BUT AS SOON AS I BIT INTO THE
RICE, OH, MY BABY, HE RUINED ME.
>> BEST OF LUCK TO ALL OF US.
>> JUDGES, I THINK WE'VE MADE A
DECISION.
RIGHT?
>> YES.
>> YES.
>> I THINK SO.
>> LET'S BRING OUR CHEFS BACK
OUT.
>>> CHEFS, DANIELLE IS HERE
BECAUSE SHE UNDERSTANDS THAT FOR
LONG-TERM HEALTH SHE NEEDS TO
MAKE A COMMITMENT NOW TO A
HEALTHY LIFESTYLE.
EACH OF YOU PRESENTED DANIELLE
WITH A NEW MAKEOVER OF ONE OF
HER FAVORITE DISHES, SHRIMP
SCAMPI RISOTTO.
BUT UNFORTUNATELY FOR ONE OF
YOU, THE JOURNEY IS OVER.
CHEF ULRICH, YOU'RE SAFE AND
YOU'LL BE MOVING ON INTO THE
FINAL ROUND OF THE COMPETITION.
CHEF LOUISA, UNFORTUNATELY,
YOU'VE BEEN ELIMINATED.
>> OKAY.
>> NATE, IS THERE ANYTHING YOU'D
LIKE TO SAY TO CHEFLOUISA?
>> IT WAS A PLEASURE HE'D
OOETING YOUR FOOD TODAY.
I THOUGHT THE PAILLE WAS
INSPIRED BUT LACKED A LITTLE BIT
OF OOMPH.
>> DANIELLE, IT WAS A PLEASURE
TO MEET YOU, AND I HOPE YOU HAVE
A WONDERFUL JOURNEY MAKING A
BETTER DIET AND HEALTHIER LIFE
FOR YOURSELF.
>> THANK YOU, SWEET PEA.
THANK YOU SO MUCH.
>> I THINK WHAT GOT IN MY WAY
TODAY WAS JUST I'M A LITTLE
RUSTY.
IT'S A BUMMER BECAUSE MY
SPECIALTY IS BEAUTIFUL, TASTY,
HEALTHY FOOD.
>> CHEF JAMES, CHEF ULRICH,
CONGRATULATIONS, YOU'RE MOVING
ON TO THE FINAL ROUND OF OUR
COMPETITION TODAY.
WE CALL IT OUR IDEAL MEAL ROUND.
SO, DANIELLE, YOU ARE A SUPER
BUSY LADY.
WHAT IS ONE MEAL PERIOD THAT YOU
STRUGGLE WITH, WITH YOUR BUSY
SCHEDULE?
>> ABSOLUTELY LUNCH.
I NEED HELP WITH LUNCH.
FAST FOOD IS REALLY EASY FOR ME.
>> THOSE ARE THE TYPES OF FOODS
THAT ARE ADDICTING.
WITH HE KNOW THOSE TYPES OF
FOODS ARE ONLY INCRISIS CREASING
THE INFLAMMATION AND MAKING HER
SO TIRED.
>> CHEFS, YOU'LL BE WHIPPING OUT
AN OUTSTANDING LUNCH THAT WILL
KEEP DANIELLE GOING THROUGHOUT
THE DAY.
BUT WE'RE NOT GOING TO MAKE IT
THAT EASY.
INSIDE THIS BOX ARE TWO
INGREDIENTS THAT YOU MUST
INCLUDE IN THIS DISH.
MANGO STEENS AND RAZOR CLAMS.
>> IT LOOKS LIKE A CIGAR AND
SOME RED OLD FRUIT.
I DON'T EVEN KNOW WHAT THAT IS.
>> RAZOR CLAMS AND MANGO STEEN.
THIS IS NOT STUFF THAT I WORK
WITH VERY OFTEN.
>> KERI, WHY ARE THESE
INGREDIENTS GOING TO WORK FOR
DANIELLE?
>> THE MANGO STEEN LOADED WITH
VITAMIN C, IT ALSO HAS SOME OF
THE FIBER IN THERE SO IT REALLY
IS A WONDERFUL FRUIT TO ACT AS
AN ANTIOXIDANT AND ANTI-INFLAM
STORY AGENT.
THE RAZOR CLAMS ARE ANOTHER GOOD
SOURCE OF PROTEIN AND THEY ALSO
INCLUDE B VITAMINS AND MINERALS.
>> CHEFS, 30 MINUTES ON THE
CLOCK, ARE YOU READY?
>> WE'RE READY.
>> GO "COOK YOUR *** OFF"!
>> SO RIGHT NOW THE PRESSURE IS
I HAVE TO COOK THIS DISH TO WIN.
IT IS THE FINAL ROUND.
NO MORE CHANCES.
SEVICHE IS SOMETHING I DO AT
HOME 0 A LOT, PART OF THE PALEO
STYLE OF EATING.
IT ACE A WHOLE DISH, WHOLE
VEGETABLES, WHOLE FISH, FRESH
JUICES.
FOR DANIELLE I'M MAKING A RAZOR
CLAM SEVICHE WITH MANGO STEEN.
FIRST IS BLANCHING AND CLEANING
THE CLAMS.
YOU HAVE TO PURGE THEM OUT.
>> CHEF ULRICH SPENDING A LOT OF
TIME WASHING HIS RAZOR CLAMS
WHICH I REALLY LIKE BECAUSE
RAZOR CLAMS HAVE A TENDENCY TO
BE VERY SANDY.
CHEF JAMES JUST PUT HIS RIGHT ON
THE GRILL.
>> I PLAN TO MAKE A THAI CHICKEN
AND RAZOR CLAM STIR-FRY WITH A
RAW SWEET POTATO SLAW.
>> HERE WE GO.
SOME GRATING OF, WHAT, SWEET
POTATO OR CARROT?
>> SWEET POTATO.
I WONDER IF IT WILL TASTE LIKE A
CARR
CARROT.
>> BEST PART OF THE DISH IS THE
SWEET POTATO SLAW.
PEOPLE DON'T REALLY DO RAW SWEET
TOE TATE TOES.
BUT THEY'RE PACKED WITH
NUTRIENTS, COMPLEX
CARBOHYDRATES.
IN THE LATER YEARS OF HIGH
SCHOOL I REALLY STRUGGLED WITH
MY WEIGHT.
I THINK I'LL REALLY BE ABLE TO
HELP DANIELLE BECAUSE I
UNDERSTAND WHERE SHE'S COMING
FROM.
>> LOOKS LIKE SCALLOP MEAT.
HE MAY BE MAKING A SCAL LOT AND
RAZOR CLAM SEVICHE.
>> IT'S ONE OF OF THE LOWEST
CALORIE OF PROTEIN.
DO YOU EAT THEM?
>> NOT A LOT.
>> I'M ADDING SCALLOP, I'M
GOINGING TO HAVE AN AWESOME
VACATION IN A BOWL WHEN HAD IT'S
DONE.
>> 14 ANYONES.
>> I DON'T THINK A DISH OF JUST
RAZOR CLAMS IS GOING TO REALLY
GET DANIELLE EXCITED.
SO I THINK GROUND CHICKEN IS
GOING TO BE THE PERFECT THING TO
ADD IN THERE TO MAKE IT
APPROACHABLE AND COMFORTABLE FOR
HER AND STILL DELIVER THOSE
RAZOR CLAMS IN A REALLY
INTERESTING WAY.
>> LET'S WATCH CHEF ULRICH.
HE'S CLEANING THE RAZOR CLAMS,
BUT THE RAZOR CLAM HAS TWO
DIFFERENT SECTIONS.
ONE SECTION IS THE REALLY MEATY
CLAM PART.
THE OTHER SECTION IS WHAT YOU
DON'T WANT TO EAT.
LET'S WATCH CAREFULLY TO SEE IF
HE REMOVES THE SIDE WE DON'T
WANT
.
>>> DANIELLE IS GOING TO LOVE
IT, A LITTLE SWEET POTATO IN
THERE.
I KNOW THE PROTEIN WILL GIVE HER
ENERGY AT LUNCH TIME AND HELP
HER GET THROUGH HER DAY.
>> THE MAIN THING IS IT IS
BUILDING THE LAYERS.
YOU HAVE THE LAYER OF ARUGULA
UNDERNEATH AND THEN THE LAYER OF
THE CERVICHE.
>> FIVE, FOUR, THREE, TWO, ONE.
STOP COOKING.
HANDS UP.
>>> I'M VERY HAPPY WITH MINE.
I GLANCE OVER AT JAMES AND I'M
LOOKING AT THE RAW POTATO SALAD
LIKE OKAY.
RAW SWEET POTATO KIND OF TASTES
LIKE CHALK.
>>> IN THE FINAL CHALLENGE YOU
FACED OFF TO SEE WHO CAN CREATE
AN EXCITING LUNCH FEATURING
RAZOR CLAMS.
>> DANIELLE, FOR YOU I FIGURED
FOR A QUICK LUNCH YOU NEED
PROTEIN AND COMPLEX
CARBOHYDRATES.
WHAT WE DID WAS A QUICK CHICKEN
STIR FRY.
GROUND CHICKEN WITH LEMON GRASS.
THEN YOU HAVE A SWEET POTATO
SLAW WITH CUCUMBERS, APPLES,
CILANTRO.
>> THIS IS GOING TO BE A HUGE
SUCCESS OR EPIC FAIL.
I AM SO CLOSE TO SEMI-FINALS I
HOPE THIS DOESN'T SEND ME HOME.
>> WHAT DID YOU THINK?
>> WHAT MADE YOU THINK OF THE
SWEET POTATO PRESIDE?
>> A SWEET POTATO IS A GREAT
CHOICE FOR A CARBOHYDRATES.
>> IT IS A HIT FOR YOU.
I WILL MAKE SWEET POTATO SALAD
AT HOME THIS WEEK.
THE SWEET POTATO IS LOADED WITH
THE ANTIOXIDANTS THAT ARE
IMPORTANT FOR EYE HEALTH.
THAT WAS REALLY SMART.
>> I WAS WATCHING YOU GRAB THE
SWEET POTATO AND WAS THINKING
WHAT A MISTAKE.
IT IS ACTUALLY GREAT.
IT'S LIKE THE PERFECT VEHICLE.
BUT PET PEEVE IS GROWING GREENS
ON THE PLATE.
YOU WOULD HAVE BEEN BETTER OFF
CREATING SOMETHING.
THE RAZOR CLAMS I FEEL LIKE
COULD HAVE BEEN MORE PREVALENT.
WITH THAT SAID, IT IS REALLY,
REALLY TASTY.
>> THANK YOU SO MUCH CHEF JAMES.
TELL US ABOUT YOUR DISH.
>> ONE OF MY SPECIALTIES IS ONE
OF THE HEALTHIEST YOU CAN EAT.
CEVICHE, FRESH AVOCADOES.
>> THIS IS SO FRESH.
>> HAVE YOU USED RAZOR CLAMS IN
THE PAST?
>> I HAVE.
THE TRICK IS TRYING TO MAKE SURE
YOU GET THE SAND OUT.
I WATCHED YOU CLEAN THEM THO
THOROUGHLY AND THEN CHOPPED UP
THE DIGESTIVE TRACT.
>> I WAS HAPPY TO SEE THE SCA
SCALL
SCALLOPS.
THEY HAVE B 12.
IT WAS A WONDERFUL USE OF GREAT
NUTRIENTS.
>> THANK YOU SO MUCH FOR AN
UNBELIEVABLE EFFORT HERE IN THIS
LAST ROUND.
YOU CAN HEAD TO THE PANTRY AND
WE WILL CALL YOU UP IN A BIT.
>> JUDGES, A LOT TO TALK ABOUT.
IT IS A TIGHT RACE.
WHAT DO WE THINK?
>> I THINK IT WAS THEIR BEST
ROUND FOR BOTH OF THEM.
THE HEALTH FACTOR FOR ME AND
THEY UNDERSTOOD THE NUMBER ONE
THING FOR ME.
I LIKE SEASONING.
>> CHEF JAMES DID SOMETHING THAT
I DIDN'T BELIEVE WAS GOING TO
WORK.
HE MADE ME A BELIEVER IN THIS
RAW SWEET POTATO.
>> THAT IS A GREAT WAY TO
INTRODUCE YOU TO RAW VEGETABLES.
>> PUTTING THE DIGESTIVE TRACT
OF THE CLAM IN THERE I CAN'T GET
PAST IT.
>> THERE IS ALWAYS SOMETHING IN
THE DISH.
YOU CAN'T PLEASE EVERYBODY JUST
LIKE A REGULAR RESTAURANT.
>> SOMEBODY WILL NOT LIKE
SOMETHING YOU PUT IN IT NO
MATTER WHAT.
>> I THINK WE HAVE COME UP WITH
A DECISION AT THE END OF THE
DAY.
>> LET'S BRING THE CHEFS BACK
OUT.
>> GREAT BATTLE.
>> WALKING BACK UPSTAIRS IT IS
DEAD EVEN RIGHT NOW.
IT CAN GO EITHER WAY.
I AM DEFINITELY READY TO HEAR
THE ANSWER.
>> YOU GUYS REALLY LEFT IT ALL
ON THE TABLE AND GAVE US SOME
INSPIRING, EXCITING HEALTHY FOOD
FOR OUR FRIEND, DANIELLE.
CHEF ULRICH -- UNFORTUNATELY,
YOU HAVE BEEN ELIMINATED WHICH
MEANS CHEF JAMES, YOU ARE THE
WINNER TODAY.
>> CONGRATS, MAN.
>> THANK YOU.
>> IT IS A SERIOUS LET DOWN TO
HEAR RICHARD CALL MY NAME AFTER
ALL THAT I HAVE DONE TODAY.
I FELL LIKE I OUTPERFORMED MY
COMPETITORS.
I KNOW I HELPED DANIELLE CHANGE
HER LIFE.
>> CONGRATULATIONS.
>> THE BEGINNING OF A LONG
JOURNEY.
>> I'M EXCITED TO WIN.
TO COME OUT AS THE WINNER IS SO
EXCITING.
>> I FELT LIKE DANIELLE AND I
HAVE A GREAT CONNECTION AND WILL
HAVE A GREAT TIME GOING FORWARD.