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NARRATOR: Previously on "Worst Cooks in America"...
FLAY: Seriously?
Whoa!
This has to be the year
that the red team goes down.
[ Laughter ]
How you doing?
Hi, Bobby.
CARLA: I'm in love with Bobby Flay.
Are you crazy?
Aadip, are you on onion number four?
Yeah.
I'm crying on the inside and the outside.
You're gonna cut your damn fingers off.
So not knowing what I'm supposed to do now.
You want to burn the steak?
Yes.
Tim, that means you didn't make the cut.
Diana, turn in your apron.
NARRATOR: This year, 14 of the worst cooks in America
are facing their ultimate fear --
the kitchen.
Yaah! Ho-ho!
NARRATOR: Without microwaves or takeout,
these terrible cooks will have to learn to cook from scratch.
Ugh!
RASHEEDA: I miss my microwave.
NARRATOR: There will be ups...
[ Laughs ]
Yeah! That's what I'm talking about!
NARRATOR: ...and downs.
I'm not trying to make it bubble, but it's bubbling.
Seriously?
NARRATOR: Can Bobby Flay...
It's a whole new world, everybody.
NARRATOR: ...and Anne Burrell...
You're *** me off!
NARRATOR: ...turn these kitchen disasters...
What are they doing?
...into kitchen masters?
We gonna learn how to cook today.
NARRATOR: The final two will cook a restaurant-quality meal
for three of the nation's top culinary experts
for a chance to win $25,000 and a complete set
of Food Network kitchen products from Kohl's.
It's Anne vs. Bobby...
as they take on the worst cooks in America.
-- Captions by VITAC --
BOB: Last week, I was on the bottom.
I'm waking up today feeling fresh and ready to go.
Bring on the next challenge.
I'm taking it on head on.
What's gonna happen next?
[ Air horn blows ]
Holy bananas.
Oh, what is that?
It looks like we have a note of some sort.
I see a note from Chef Anne and Chef Bobby.
"Good morning, recruits.
"Get ready to set sail on a culinary adventure.
"Head down to the docks, where our fishermen friends
"will meet you to take you fishing out on the choppy sea.
"Catch plenty of fresh fish
"and meet us back on the docks later.
"Hope you have a 'reel' good time.
Anne and Bobby."
[ Laughter ]
MICHAEL: We put on all the outfits,
and, collectively, we look completely ridiculous.
CARLA: We're getting on a boat.
I don't want to get on a boat.
Carla never learned how to swim.
Let's go catch some fish! Whoo!
No.
This is weird.
[ Cries ]
The eyes on the fish, the mouth.
They scare me half to death.
Come on, fishy.
Oh, there you go.
Ohhh!
I don't know what to do. [ Laughs ]
Oh, my God. What do I do?
[ Laughing ]
[ Zip! ]
[ Zip! ]
[ Zip! ]
These little suckers are slippery.
Aaaah!
[ Screaming ]
I'm sorry!
Whoo!
I'm sorry, fishy!
Everyone is so excited
that they're catching all of these great fish.
Mwah!
But what are we gonna have to do with these fish?
[ Indistinct shouting ]
Anne and Bobby show up on a boat.
I don't know what we're gonna be doing with this fish.
I am not feeling good about today.
[ All chanting "Anne" ]
[ All chanting "Bobby" ]
Now I know why Anne Burrell's hair is like that.
BURRELL: Good morning, recruits.
ALL: Hi.
Nice job with the fresh fish, guys.
You're gonna need all of that for the next challenge.
This week, we want to teach you where your food comes from
and how to prepare fresh foods.
And that means getting you guys comfortable with your knives.
Bobby and I want to teach you guys
how to actually use your knives and do proper knife cuts.
So for today's Skill Drill Challenge,
we're gonna teach you guys how to cut things
like fruits, vegetables, and you'll also be learning
how to fillet that fresh fish there.
CARLA: Fillet a fish?
That's a sandwich.
You know where we get that at.
Red Team, today, we are going to be making
a seared black bass with grapefruit fennel salad.
And I'm gonna show you how to make
a crispy black sea bass with an avocado-and-tomatillo relish.
Mmm, mmm. That sounds good.
Here we have this whole black sea bass.
We're gonna take our kitchen shears now,
and we're gonna take the fins off.
I can't even cut an onion. Now I have to fillet a fish?
I mean, really?
From the back to the front and cut these off.
It's disgusting. Ugh. It's icky.
Obviously, we're gonna use a fillet knife.
I actually make a cut
right sort of at the base of the head here.
I stick the point of my knife in there, like this,
and I just make a cut.
Don't have your hand here. Have your hand here.
So if you slip,
the knife kind of just goes right past your hand.
I just follow the bone with the tip of my knife.
I just make an incision to finish it
without leaving too much fish on the bones.
And then you have a fillet.
CARLA: Hmm.
Poor fish. He's never gonna swim again -- never.
Ever.
There's also pinbones
that are sort of going from the bottom of the skin
to the top of the fillet.
The best way to get those out is to take a pair of tweezers.
Get the heck out of here.
So, season both sides,
but it's really important that you don't oversalt.
We are gonna heat up our pan till it smokes.
And what should we hear when we put our stuff in there?
Sizzle.
We want crispy fish skin,
so we are going to put skin side down first.
[ Sizzling ]
The first thing fish skin wants to do on your pan
is stick there, and the first thing we want to do, as cooks,
is to move it.
The fish skin will win every time.
Let the pan do its job.
You don't have to flip and turn and worry and this and that.
When it's ready to come away, it will come away.
This relish is a tomatillo-and-avocado relish,
so those are the main ingredients.
Everything else is supporting casts, okay?
The whole idea here is --
we can show you some different kinds of knife cuts.
We're dicing the tomatillos.
For the fennel, you're just gonna make slices, like this,
and that's called julienne.
All right, so, for the avocado, on the board --
not like this, but on the board --
you can feel the pit.
It's right in the middle.
You just want to kind of cut around it.
And so, then you just take your hands
and just kind of open it like that.
Now, how do you get the pit out?
I take sort of this part of my knife
and very carefully just kind of go into it like this
and then twist it.
Did you get that?
Yeah.
While our fish is finishing to cook,
we're just gonna go ahead and finish up our salad.
We have arugula.
We have some radicchio.
Don't be radicchio.
I don't know what that is.
And we're gonna cut this into really fine ribbons,
and these are called a chiffonade.
What?
Chiffonade.
Oh.
Chiffonade.
[ French accent ] You find the escargot
and you put some in front of you and you cut them with the knife
and then you put it in soup.
We have our fennel.
So, we're gonna dress our salad
with a little bit of grapefruit juice.
There we go.
Take a little bit of the relish
and put it sort of on one side of the fish, just like that.
You guys want to taste this?
Yes. If you made it, we want to eat it.
[ Laughter ]
ALEX: It's just a medley of flavors in my mouth
dancing, having a party.
It's just perfect.
It's really good.
And the relish?
It was delicious.
Taste the salad.
It's awesome. It's so good.
I don't know if I'm gonna be able to do that.
All right, recruits,
so now that you've watched us do it, it's your turn.
You guys are gonna have 30 minutes
to duplicate our sea-bass recipes.
After seeing your knife skills last week,
Chef Anne and I have decided we don't want you
running around on a barge today.
Your time starts as soon as you get back to Boot Camp. Go!
[ Laughter ]
Go, Carla! Go, Carla, go!
[ Laughs nervously ]
You and me are not gonna be friends.
It's got a face.
It's looking at me, like, blatantly looking.
Fish don't have eyelids.
Remember, this is all about your knife skills.
We're looking for uniformity and good technique.
Aah.
Oh, that was not a good piece I cut.
Aah, it's hard.
CHET: Cutting these vegetables makes me feel very nervous,
'cause I have a fear of knives.
Chet definitely needs to know how to handle a knife.
How you doing, sir?
I'm doing good, I think, Chef.
All right, just so you know, that's the core.
You don't want that in there.
But you have plenty of fennel.
Okay. This is onion.
That's a fennel.
Really?
Smell it.
There's an onion right there, my friend.
[ Laughs ]
That would be an onion.
I thought I knew what an onion looked like,
but, apparently, I do not.
MIKE: Let's get her done, Big Mike.
Big Mike is not cutting the avocado on the cutting board,
and it's making me nervous just watching him.
Damn it.
Son of a buck. I'm bleeding.
What'd you cut yourself on?
With this knife when I was trying
to cut around the avocado.
You got to use the cutting board
or you're gonna cut yourself every time.
Yes, sir.
All right?
[ Sighs ]
CARLA: Damn. There you are.
[ Shudders ]
Ugh.
[ Groaning ]
You all right?
You're moaning and groaning over there.
Ugh. I don't know.
Fishy, fishy, fishy.
All right, Rasheeda, hang on, hang on, hang on.
Smooth strokes, smooth strokes.
Go here and do the U-turn
and cut through the bones like a zipper.
Be careful with those freaking nails, though, right?
[ Gasps ] All right.
I have a feeling someone may be headed
to the emergency room today.
Dr. Bob, is that even the knife I used?
Yes, ma'am.
And it might be me, 'cause I'm having a heart attack.
AADIP: ♪ Oh, man, Louise, I want the pinbone ♪
He's been working on pulling the pinbones out
for 20 freaking minutes.
Let's go!
Okay, I got one.
Now I'm in a pinbone loop, and Chef Anne is all over me...
What is that? Another freaking onion situation going on there?
There's only five pinbones!
...as usual.
Let's go! You need to hurry up!
Dr. Bob, at this point, is kicking your ***.
Yeah! That's what I'm talking about right there!
No way.
[ Laughs ] That'll put the fear in you.
[Bleep]
Aaah!
Stop messing with it.
It looks burnt.
Whoa. Did you bleed all over this fish?
BURRELL: You guys, it's about knife cuts.
Make beautiful ones.
In this Skill Drill, it's really important
that the recruits use the correct knives
for the correct jobs,
like filleting a fish with a fillet knife
or using a chef's knife for dicing vegetables.
CARRIE LEE: Oh, come on, guys.
I can't quite get those bones.
Ugh.
FLAY: 15 minutes to go, fellas.
15 minutes to go.
BURRELL: Did you salt it?
Yeah.
CARRIE LEE: Oh, my God.
I'm never gonna get this done.
CARRIE LEE: Does this look smoking to you?
You better hurry and put that on.
Alex, what are you doing?
I'm done.
Better be perfect if it's that fast.
Just 'cause you finished this test fast
doesn't mean you get good grades.
ALEX: I do everything fast.
I mean, I'm fast on the football field,
I'm fast in the kitchen, and, you know, unfortunately,
sometimes I'm fast in the bedroom.
[ Sloop! ]
Mwah!
If you flip your fish too early, it will stick to the pan.
The fish has to come away by itself.
Then you know to flip it.
Alina.
Chef.
Leave it alone.
Okay.
Chet, you have to stop playing with that.
How many times do I have to tell these guys,
"Leave the fish alone"?
The fish will unstick itself when it's ready.
Big Mike, stop messing with it.
Alina, leave the pan on the heat.
It looks burnt.
Just leave it alone. Let the pan do its job.
Oh [bleep]
Told you so.
That's looking like some pitiful fish.
Come on, Aadip. Come on, Aadip. Let's go!
AADIP: Oh, that's pretty...ugly.
Oh, crap. Mine just broke in half.
BURRELL: Oh, Sue. What did you do?
Yikes.
My fish ain't walking the way it's supposed to be walking.
That turned out pretty nasty.
1 minute! 1 minute, you guys!
Oh, lookit -- Big Mike's having his salad already.
FLAY: Big Mike, you're eating?
The leftover stuff, yeah.
They don't call me Big Mike for nothing.
Tastes good to me.
30 seconds!
Aaah!
Let's go.
BOB: I didn't get it cooked quite right.
Let's go! Get it on the plate, everybody.
5, 4, 3, 2, 1.
That's it. Hands up.
Step away.
Mike, step away from the salad bowl.
[ Laughter ]
All right, you guys, it's time for the tasting.
Oh, that's not good.
Time's up, and I know Chef Anne's coming around
to check my work.
And I realize that I've cut my finger.
[ Sighs ]
And I'm feeling really nervous --
I mean really, really nervous.
Your fish -- it just looks terrible.
And did you bleed all over this fish?
Yes, ma'am.
I wouldn't taste that, Chef.
All right. Thank you.
I know -- I make everyone's food look good.
[ Laughs ]
Crystal, this looks actually really pretty nice.
Oh, thank you.
You did a good job filleting it.
Actually, pretty good job all across the board.
Thank you.
Michael.
Hello, Chef.
Fish...
Try your fish.
Whoa!
Oh.
What?
It's a little salty.
A little?
Whoa! Super, super salty.
Fish are from the sea. The sea is salty.
Aadip, your fish -- you didn't do a horrible job filleting it.
And it's super-salty.
BURRELL: I told them not to oversalt,
but they didn't follow directions.
Rasheeda, I have to say
your plate actually looks pretty nice.
Your fish is super-salty.
Oh. The salad -- really salty.
You guys all on the Red Team, just because you use salt
doesn't mean you have to go overboard on salt, really.
I am a salter with the best of them,
but, man, they have taken it to a new level.
Whoa.
Alina, how'd you do?
I think I did okay.
The fish is nicely cooked, very crispy.
The thing I like about your relish here
is that I can identify everything in it.
And I think that that has a lot to do with knife cuts.
Yes!
ALINA: What?
What a relief.
All right, Alex.
How we doing, Chef Flay?
Good.
Now, I'm sure a lot of the girls in Dallas have told you this.
Just 'cause you finish fast doesn't mean it was good.
[ Laughter ]
I get that all the time.
Oh, yeah.
Are you happy with the way this went?
I am happy. It's golden-brown around the edges.
I mean, it actually tastes okay.
I think there's a good balance
between the lime juice and the honey.
But it's got to be more even.
I'm concerned about your technique.
I'm not concerned about you getting it done.
But you can see you left a lot of fish on there.
In a sushi bar, you get $20 for that.
[ Laughs ]
So, slow, my son.
I will slow down.
Take it easy.
Yes, sir, Chef.
Enjoy the moment.
Carrie Lee.
Hello.
Let's see how you cooked it.
Oh, no. [ Laughs ]
Oh, God. [ Laughs ]
No.
I'm not a magician.
[ Laughter ]
I pulled three pinbones out in one bite.
CARRIE LEE: For me, I feel as if it's a success.
I didn't kill him.
[ Laughs ]
All right, Big Mike.
Now, your relish has got lots of shapes here,
which is okay.
What'd you do over here?
I just had a little extra,
so I figured I'd put it on the plate.
All right, listen to me.
This is gonna be a very hard thing for you to understand.
More is not better.
Okay.
It's just more.
Yes, sir.
Just 'cause you have it doesn't mean
you have to put it on the plate.
We want this to be a fish dish
with a garnish of this relish.
You don't need this. This is too much relish.
Yum. That's it.
Okay, Carla, how you doing?
I'm good.
CARLA: I put a touch of love on there by making a heart.
For me and you, Bobby.
See the heart?
Who's that for?
You, Bobby-boo.
Fish is perfectly cooked, Carla.
[ Laughs ]
You didn't -- All right.
[ Laughter ]
All right.
The honey on the plate --
it's distracting away from the good that you did there.
No more honey for my honey.
Well, you can give me all the honey you want,
but just not on the plate.
Hey! [ Laughs ]
So, recruits, we saw some very sharp knife work today,
and we also saw some people
who looked like they'd never seen a knife before
in their life.
The recruit on the Blue Team
who I thought made the best dish is...
...Alina.
Congratulations.
Thank you.
Winning the Skill Drill after being in the bottom two --
it just gives me a boost of confidence
that, "You know what? I can do this."
And the recruit on the Red Team
that did the best job today is...
...Crystal.
Brava.
Yay.
But, unfortunately, the person
that made the worst dish on the Blue Team is...
...Big Mike.
This week is all about knife skills.
You started off by cutting yourself.
So that's probably not a good sign of a knife skill.
I got to prove to Bobby that I can do it.
I don't want to go home yet.
And on the Red Team,
clearly the worst dish today was Dr. Bob.
If you want to stay here,
you need to get serious about this.
BOB: Once again, I'm on the bottom.
And I'm feeling pretty low about it.
I have to take my lumps when I get them.
Go home and get ready for Boot Camp tomorrow.
We'll see you then.
Bye, Chef.
Bye.
They're gonna freak out.
Nobody better chicken out.
[ Groans ]
Oh, my...
Gosh!
She sounds like she's at a funeral.
Get me out of here!
Seeing that, yesterday, we had to catch a fish and fillet it,
I think today, we're gonna have to, like, hunt down some bison
and totally dissect them and then cook them
using, like, a wooden campfire stove.
I'm not really sure what to expect.
Pretty much any time that someone does this
and reveals food, it's not really a good thing.
Our Skill Drill on the high seas
is a great example of how freshness really matters.
Getting food directly from the source,
in the culinary world, is what we call farm to table.
This way, you can cut out the middleman
and know exactly where your food came from.
So, for your Main Dish Challenge,
you'll be working with a farm-to-table staple...
...the free-range chicken.
I don't think so.
Today, we're gonna put your knife skills to the test.
You're gonna have to break down this chicken completely.
Wow.
Nobody better chicken out.
Aah!
Blue Team, you ready? Let's go. Come on.
Red Team, follow me.
I am making chicken scarpiello,
which is chicken with pickled hot cherry peppers,
Italian sausage, and a side of soft polenta.
So, this Main Dish Challenge is all about learning
how to use a fresh chicken,
rather than one that is already prepared and frozen.
Today, I'm making a dish called chicken chasseur.
Uh, chicken chazé?
It's called chicken shih tzu or shashu.
Chicken shoes. [ Laughs ]
Or shashow.
Or -- It's chicken.
It's a sautéed chicken dish that we're gonna actually braise.
I'm also gonna serve that with a polenta.
So, the first thing I'm going to do
is actually butcher the chicken.
I'm gonna take the wings off here
so we get them out of the way.
And you cut right down into the cartilage.
So now it's actually easier for me
to get to the breast and the leg.
So now I want to get the breast off.
I'm gonna go straight down.
You can feel the bottom of the breastbone.
I'm just gonna take the breast right off.
We're gonna cut on one side of this and the other side.
So we're gonna cut this whole backbone, in a strip, right out.
So, what I like to do with this is use the scissors.
So we're gonna go up the backbone on one side
and we're gonna cut the spine right out, all right?
Own it.
Now what you can do --
we're gonna open this guy up like a book.
As a vegetarian, I don't even eat chicken.
I'm friends with chickens.
I'm cool with them.
You see in here --
you see the ribs and all this kind of stuff.
We're just gonna go right on the other side of that.
It's the backbone. That's the spine.
We gave it a spinectomy. We took it out.
I could break down a person very easily.
[ Laughter ]
Be careful.
Okay?
I'm so scared right now.
BURRELL: We're gonna cut through the skin.
We're gonna pop the leg and the thigh right out.
Eight pieces for the chicken. Salt and pepper on both sides.
Drumstick.
High heat, right? Canola oil.
And we're gonna crisp up the skin.
Gonna take some wine...
[ Sizzling ]
...and some cognac.
Yay.
No measuring cups, Chet.
Yes, sir.
And we're gonna take our chicken, cover it,
And you're gonna let it cook through.
This is actually one of the classic cooking techniques
known as braising,
where you cook something covered,
and the liquid is usually about halfway up the protein.
BURRELL: We're gonna brown the sausage.
So, we start to cook our onions around in there.
So we're building up really big, beautiful flavor.
1/4 cup of white wine.
1/4 cup of the hot-cherry-pepper vinegar.
And then we're gonna BTB -- bring to boil --
and RTS -- reduce to simmer.
FLAY: So, now, lucky for you guys,
we're gonna use a quick-cooking polenta.
Who knows what polenta is?
It's cornmeal.
Oh. Yay.
Okay.
[ Both laugh ]
I'm gonna add the cornmeal to the stock.
I'm gonna add a little heavy cream.
Some gruyère cheese, which is gonna thicken it.
Let this melt in there.
This polenta is very, very hot,
so the cheese will melt very quickly.
And that's the consistency we want.
It's starting to look pretty good, huh?
Yeah, it looks delicious.
BURRELL: All right, see? This is instant polenta.
It will happen really quick.
So we're gonna cook it for like 5 minutes.
If it gets too thick, what do you think we should do?
Water?
Add some liquids?
Some water, some milk, something, right?
Low-tech solutions, guys.
If you screw up polenta, guys, there's something wrong.
[ Laughter ]
Especially instant polenta.
BOB: I'm trying to keep up,
because I really want to impress Chef Anne today,
but I'm extremely nervous right now.
FLAY: Couple pieces of chicken, a little bit of sauce,
little bit of polenta -- that's it.
It's like a piece of art.
CHET: So if Chef Bobby can make a plate look that good,
I would love to see what he can do decorating an empty loft.
FLAY: Who's hungry?
You almost don't want to eat it.
I don't believe you.
Fire away, everybody.
That's great. I'm in heaven.
BURRELL: Go ahead and get right in there.
And make sure you try the chicken, guys.
Get in there and try the chicken.
Oh, yeah.
Oh, that polenta's really good.
It was really succulent and delicious.
That'll make Aadip quit being vegetarian.
Maybe. Getting close.
So, for this Main Dish Challenge,
you're gonna have to break down the entire chicken
and replicate this dish exactly.
I'm going to be looking for your butchering skills
and your knife cuts.
You have 60 minutes, and your time starts now.
Right now! Go!
If the recruits thought filleting a fish was hard,
they're gonna freak out when they get to their stations.
[ Groans ]
[ Squawk! ]
I just wanted to hit an "eject" button
and just shoot right through the roof of Boot Camp.
Its head is still on?
Oh, man!
Surprise! It's a whole chicken, head and feet included.
Oh, it's got a head.
No!
Oh, my God!
It has a -- Oh, my...
[ Humming "Funeral March" ]
[ Squawk! ]
CARLA: Oh, my God!
Mother of God! Chicken got a head!
No! The boy got a head!
Oh, my God! He's got a head!
God, help me.
In Jesus' name, come help me.
Oh, no!
She sounds like she's at a funeral over there.
[ Groans ]
Come on, Carla, own that thing.
Oh, my God! It's got feet!
Oh, my god!
Aah!
Get me out of here!
I'm not sure.
Aadip, my grandma can whack it harder than that. Really?
Own it.
Yeah, the chicken is staring back at me,
and it's saying like, "Man, what are you doing here?"
Oh, this is gnarly.
This is the ***, right?
What do we want to do with this?
Oh!
What are you gonna do with that?
Aah!
[ Laughing ] Jesus.
I don't know.
"Hi, Carrie Lee. How are you?"
Bobby Flay.
What's this? This is a piece of breast.
That's a piece of breast.
BURRELL: Rasheeda's chicken kind of looks like
it's been hacked up by a serial killer.
Cut one of these in half.
You did a bad job butchering your chicken.
Good job, Michael. That looked good.
I saw you cut through that very easily.
Thank you.
There are some people on the Red Team
that are actually doing all right
at butchering their chicken.
And then there's Aadip.
Damn.
Come on, you mother.
Aadip, just cut it out.
Just cut the damn thing off. Just cut it off.
I'm really struggling with the spinectomy.
I don't want to cut any valuable pieces of meat off,
but I'm just taking way too long.
Aadip, please finish cutting up that chicken!
BURRELL: Aadip kind of keeps getting stuck in these loops
and he keeps kind of going around and around.
And if he doesn't get off this loop,
I'm gonna send him on the loop home.
AADIP: Train Wreck City, baby.
Ooh!
Red Team, you're *** me off.
Where's the rest of your chicken?
I couldn't do it.
Ouch. Pain, burning, and death.
Come on, come on, come on!
Let's go, Blue Team.
The Red Team is still working on their chickens.
Way to go.
Yay!
Everything should be in the chicken pans right now.
All right, we got to -- Yeah, basically.
Red Team, you're *** me off.
Every season, I am shocked at how bad these people are.
Ugh.
Every season, I think I'm mentally prepared, and I'm not.
Sorry. Mine's bubbling. I don't know why it's --
I'm not trying to make it bubble, but it's bubbling.
I don't know what to do about it.
Alina, what are you doing?
I burned my shallots.
[ Grunts ] Come on out.
I don't know nothing about wine.
[ Laughs ]
All I know how to do is drink.
Pa-dow! How you like me now? I'm in the mix.
Michael, what is that you're using?
Sherry vinegar?
Hot-cherry-pepper vinegar
right from the jar that the cherry peppers come in.
That's a problem.
CARLA: My strategy is to focus, focus, focus...
Okay.
...and not look at Bobby so much.
FLAY: How you feeling there?
I'm hot.
You're hot?
It's getting hot in here.
[ Laughs ]
Where's the rest of your chicken?
Okay, it died.
What happened to the breast?
He's right there, but I couldn't get no more off him.
I killed him.
No, but you left all the breast on here.
I couldn't cut it, Bob. I couldn't cut it.
I couldn't do it.
The idea of knowing how to butcher a whole chicken
is so that you can use the entire chicken
and not waste any of it.
I'll open the wine, and then we'll have a good time.
I'll crack open the wine.
Dr. Bob doesn't seem to be taking this seriously at all.
I mean, I think I can teach anyone
if they actually want to learn, and I don't think he does.
BURRELL: Did I cook this sausage
apart from all of this stuff in a sauce pan?
Why are you making your own recipe?
It smells pretty good.
Not too bad.
10 minutes, you guys. 10 minutes.
Make sure you taste your polenta.
What's it supposed to taste like?
It tastes like hot is what it tastes like right now.
God. Ouch. Pain. Pain, burning, and death.
FLAY: Big Mike.
Yes, sir?
How'd you finish the sauce?
I finished it with the "tragon," put the tragon in at the end.
What in the world is tragon?
Or tarragon, the tarragon.
5 minutes to go, everybody.
That's a lot of cognac. Are you trying to get us drunk?
I don't even drink.
Come on, come on, come on!
All right, get your stuff in there
in the next like one or two minutes,
you have a chance of finishing.
Okay.
AADIP: I cannot serve raw chicken to Chef Anne.
I can't poison my teacher.
[ Sizzling ]
You think that's done?
A little more.
Little more.
That's what I thought.
It's done.
2 minutes!
Ooh!
FLAY: You all right, dude?
You all right, Mike?
Yeah, I'm peachy keen.
1 minute. 1 minute!
Let's go, Rasheeda. Come on.
Get some sauce on there.
10 seconds.
Rasheeda, use the ladle and put it on the plate.
BOTH: 6, 5, 4, 3, 2, 1!
Hands up.
Rasheeda. Oh, man.
One of you will be going home tonight.
Please turn in your apron.
FLAY: Hands up.
Rasheeda. Oh, man.
I did not have time to get enough sauce on my chicken.
I'm going to do horrible.
All right, recruits, are you ready for a tasting?
FLAY: All right, Chet, how'd you do?
I think I did pretty well.
Whoa.
Serious cognac in there.
The problem with the sauce
is that the cognac is way too prominent.
I'm gonna have a hangover after this chicken.
All right, Carrie Lee.
I think it came out okay.
It's very well-seasoned. The mushrooms are really pretty.
I would have liked to have seen some more sauce to it.
There's some very good things going on here.
Thank you.
Here's a positive -- I'm not the worst.
[ Laughs ]
Carla, please, come on up.
You need a hand?
Mnh-mnh. I can handle anything, Bobby.
Anything in the world?
Anything.
I see your style.
Bobby's got his eye on me.
This is The Platter of the Missing Chicken.
Where did it go?
That head threw me off.
I mean, we don't need to see that chicken no more, do we?
That's good.
Polenta's a little flat.
That's all that is about me that's a little flat, though.
Everything else is thick.
[ Growls ]
[ Ding! ]
I don't mean flat meaning flat on the plate.
I mean flat in flavor.
It needs a little more seasoning.
Oh.
All right, Large Mike, you got those plates?
Yes, sir.
Not cooked.
Oh, man.
You should have cooked this for at least 15 minutes
in order for the chicken to be done.
Ow. Okay.
All right. We got some work to do here.
I waited the 15 minutes, like Bobby said.
I did it just like he said. I'm confused.
It doesn't make sense, like a poopy-flavored lollipop.
Alina, looks very pretty.
Have you ever made anything like this before?
[ Laughing ] No.
The polenta's well-seasoned.
Butchering is pretty good.
What?
The skin is nicely browned.
The sauce is very good, too.
[ Laughs ]
Whoo-hoo!
Alex, how'd you do?
Well, Chef, I like this dish
because this dish represents what I'm looking for in a woman.
It's thick.
[ Laughs ]
So I made that thick, 'cause that's how I like my grits.
Okay.
Grits is one thing, but we're making polenta.
Finesse, creamy -- that's the way it's supposed to be.
But I think that your seasoning is very good.
Michael.
Your polenta's tasty.
Did you season your chicken?
I did. Not enough?
Nope. It's really bland.
It's really hard to make this dish bland.
I really choked this chicken.
[ Chicken squawks ]
All right, Sue.
It doesn't look so bad.
This makes me sort of almost half-smile.
Things are browned really nicely.
A little bit too brown over there.
Did you try this?
I did.
And?
I thought it was pretty good.
Me too.
Thank you.
Aadip.
Uh-huh.
I've never cooked chicken in my entire life,
so I have no idea.
I feel really terrible that I cut this thing apart.
And I've lived a good life,
so hopefully I won't be haunted by chicken ghosts.
I mean, your breast is a little dry,
and things did not get brown enough here.
I just didn't quite know what to do
when I saw, you know, it was a whole chicken.
And it's like cutting through a chicken's head
is kind of freaky for me, so...
If you want to be here, you need to own it.
Crystal.
Yeah, your chicken looks like it went through the lawn mower.
Yeah.
But I think it tastes pretty good.
Oh, good.
Your polenta, I think, is a little bit on the salty side.
This isn't terrible.
Rasheeda.
I feel like you took a little step back or a big step back today.
What happened?
I couldn't remember, like, little things.
Where's your sauce?
I spent so much time on the polenta...
I believe that your sauce would have been good,
because what I'm trying here of your chicken
actually tastes good.
I mean, your polenta --
measuring was an issue, sauce was an issue.
But your chicken tastes okay.
I want to see you do better, because I believe that you can.
Dr. Bob.
What's that?
That was a slip of the spoon.
What is it, though?
Mascarpone.
There is no salt.
It doesn't taste nearly --
It doesn't taste like mine.
No.
No.
I'm trying to figure out where our disconnect is,
because I desperately want to reach you as a student.
I'm not getting the focus that I need yet.
I can only give you the tools.
It is up to you to pick up and use them.
I understand.
BOB: I'm not feeling in the best of spirits.
I'm thinking about my family.
I just don't want to let my family down.
So, some of you guys broke down the chicken in the correct way.
Some of you guys just broke down.
BURRELL: So, you guys have given me a lot to think about,
but someone is going home today.
Okay, recruits, this week, we concentrated
on your knife cuts.
Being comfortable and safe with a knife
is obviously vital to being a good cook.
I was concerned that somebody was gonna leave here
missing a finger or two.
BURRELL: For your Main Dish Challenge,
Bobby and I taught you how to break down a whole chicken.
Some of you took it in stride,
but a lot of you were overwhelmed.
On the Blue Team, the overall winner
who replicated my dish the best in the Main Dish Challenge is...
[ Gulps ]
...Alina.
Congratulations.
Thank you.
ALINA: Oh, my gosh.
Maybe I'm someone you need to look out for, you know?
You are obviously safe tonight
and you will continue on here in Boot Camp.
I can't believe it. Thank you so much.
The recruit that did the best job on the Red Team today is...
Sue.
Yay.
Oh, my God. This is awesome.
Good job, Sue. You are also safe tonight.
So, Sue, Alina, as the winners of the Main Dish Challenge,
you guys displayed some impressive knife work.
To make sure that you have the right kitchen products at home
to keep your skills sharp,
you will each receive a $1,000 gift card from Kohl's.
Congratulations.
What?
Thank you very much.
On the Blue Team,
the following recruits are also safe this week.
Carrie Lee...
Chet...
Yes!
...and Alex.
So, obviously, that means the bottom two
are Carla and Big Mike.
Please step forward, guys.
One of you will be going home tonight.
Red Team, the recruits also safe this week are Michael...
Crystal...
Aadip -- barely.
Rasheeda and Dr. Bob,
that means your dishes were not good enough today.
One of you is safe,
and one of you will be going home.
Rasheeda, I've seen you take some steps forward,
and today, I saw you take a giant step back.
Dr. Bob, you're kind of stumping me a little bit.
When it gets to the cooking time,
you're off doing your own thing
like I never even gave you a lesson at all.
On the Red Team, the recruit that is safe tonight
and will be continuing on in Boot Camp for another week is...
...Rasheeda.
Dr. Bob, I'm sorry. That means you do not make the cut.
Please turn in your apron.
BOB: I'm gonna go home with my head held high
because I gave it my best shot,
knowing that my abilities were nonexistent.
So now I'm leaps and bounds ahead of where I was,
and I can enjoy time spent with my wife in the kitchen
on a whole new level.
Okay, on the Blue Team, Carla, Big Mike,
unfortunately, one of you guys has to go home tonight.
All right, Carla, you know, your butchering skills
definitely need lots of work.
You do cook with lots of passion,
and that's the thing I love about you.
But you're just sort of all over the place.
You know, the head was freaking you out.
The feet were freaking you out.
I have to say -- I want to be here,
and so I'm gonna try harder.
And then not flirt with you so much.
You can flirt with me all you want,
but that doesn't mean I'm gonna keep you, you know?
[ Laughter ]
Ouch.
The Blue Team has to win this year.
Big Mike, you also are a very lovable guy --
great spirit, good attitude.
But yours was the only chicken that I had to actually spit out.
Yes, sir.
This week was really all about knife cuts,
and we had some issues.
You were cutting your hand.
I'm just not sure you're getting it.
I don't want to lose either one of you,
but one of you do have to go home.
The recruit from the Blue Team
that will be staying tonight is...
...Carla.
Ahh.
Sorry, Big Mike. I need you to turn in your apron.
MIKE: Hey, I'm a mama's boy.
One of the reasons I came here
was to learn how to cook so I could fly the coop.
All right, be well.
Thank you.
And the reason I'm going home is all over a dang chicken.
NARRATOR: On the next "Worst Cooks in America"...
Aah!
[ Burps ]
I shouldn't have had that ice cream.
Now, what do I do, Crystal?
Girl, it's getting hot in here.
CHET: Oh!
This place might just get burnt down to a crisp.
BURRELL: Right? I know.
[Bleep]
He's trying to grill cheese. He's grilling cheese!
[ Both laugh ]
We have been watching everything.
Closed Captions provided by Scripps Networks, LLC.