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100 Cooks - Season 1 Episode 6 - 32 Cooks Persist engsub fullepisode🧲⚡️🔺 Secret Engagement
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00:01100 of America's best home cooks
00:04were given a chance to prove themselves
00:06in the biggest home cook competition in the world.
00:10I'm here for this.
00:11Whoa, OK.
00:14Now, only 32 tried and true cooks remain.
00:18You look around, and they're just dropping like flies.
00:20And the reveal of our mega money mixer
00:23has blown the stakes sky high.
00:26This is insane.
00:27Let's mix it up.
00:28Yeah!
00:30Tonight, no one is safe.
00:32It's a nail biter.
00:33As every single cook comes down to the kitchen to compete.
00:37I'm here to win today.
00:38And their numbers are cut nearly in half.
00:42Oh!
00:43Ultimately, one cook will stand alone as the best of the best
00:48and take home life-changing money.
00:51Oh, hell yeah.
00:53This is 100 Cooks.
01:10Welcome back, everyone.
01:13Now, as you can see, we're already at $115,000 for the grand prize.
01:23We're giving away a total of $115,000.
01:28We're giving away a total of $15,000,000.
01:29Yeah!
01:31And we're offering big cash sums to best dish winners if they decide
01:37to take the money and leave on a win.
01:40But you have to earn it.
01:43Tonight, every single cook will come down to the kitchen to compete.
01:51Yeah!
01:52But by the end of the night, nearly half of you will be going home.
01:59Whoa!
02:00Oh, my God.
02:02This is savage.
02:04Who's ready to cook?
02:05Yeah!
02:08All right.
02:08Let's mix it up.
02:11The first challenge is, roll it.
02:18Here we go.
02:20Game day grub.
02:21Yeah!
02:23Yeah!
02:24Good job.
02:25Things like nachos, wings, dip, and sliders.
02:30And guess what?
02:31Those are the exact four items you're going to be making tonight.
02:36So let's find out who will be making them.
02:39What is half of 32?
02:4116!
02:43Exactly!
02:44Mix it, roll it!
02:51Cook 55!
02:53Woo!
02:54Come down to the kitchen!
02:56My name is Brianna Conley from Chicago, Illinois.
03:00I'm a stay-at-home mom.
03:01I started cooking right after I graduated from college
03:05and posting recipes because people really liked it.
03:07I love game day because my family and I all get together
03:10and everyone loves it.
03:12Now, before I call the second cook down, Alex and Nick,
03:17would you mind bringing over the box?
03:19Yes!
03:20Brianna, please reach into that box and pull out
03:23one piece of paper.
03:25I got nachos.
03:28All right, that's the game day dish you'll be making.
03:32And so will the next three cooks I call down.
03:36Here we go.
03:37Roll it.
03:40Cook 20!
03:42Come down to the kitchen!
03:4438!
03:4829!
03:49OK, bad.
03:51Bad, bad, bad, bad.
03:52My name is Marcus Wilson.
03:54I'm from Atlanta, Georgia.
03:55I'm confident in my cooking ability.
03:57I've been waiting for game day this entire competition.
03:59This next cook will be picking a brand new game day favorite.
04:04Let's roll it.
04:12Cook 30!
04:17What are you hoping to get?
04:18Believe it or not, I'm hoping for dip.
04:21Go ahead and dip your hand into the box.
04:26I got that dip!
04:28Yeah!
04:29So that is what you'll be making.
04:31And so will the next three cooks I call.
04:35Cook 92!
04:38Cook 100!
04:41Cook number one!
04:43Cook number one!
04:46Woo!
04:47Woo!
04:49Finally, like I'm here.
04:51Number one is in the building.
04:52I've been waiting.
04:53All right.
04:55This next cook will prepare a different game day item.
04:59Roll it!
05:01Cook 86!
05:04OK, Tom, wings or sliders?
05:07Wings.
05:08Well, let's find out the next three cooks that'll
05:11be making wings with you.
05:13Cook 39!
05:1628!
05:2014!
05:24Ceilone!
05:27All right.
05:28These next four cooks will be clearly making sliders.
05:31Roll it!
05:33Number 96!
05:37I've been dying to come down and cook again.
05:38It's been since the first episode that I've gone down there,
05:41and I had the best dish there.
05:42Best egg dish 96!
05:46I was really looking forward to coming down and showing again
05:49that I know what I'm doing.
05:5048!
05:5395!
05:5633!
05:57There's a lot of stiff competition.
06:00Cream of the crop is rising to the top.
06:02It's game time.
06:03As you can see, you've been divided into four food divisions.
06:09Nachos, wings, dip, and sliders.
06:13The cooks who make the top two dishes in each game day
06:18food division will be safe.
06:22The bottom two in each division will be eliminated.
06:27You'll all have 35 minutes to make your game day grub.
06:34Start cooking!
06:44Yay!
06:47Game day food has to be addicting.
06:49It is not eaten out of hunger.
06:50It's eaten out of excitement and energy.
06:54It's often eaten like this, too.
06:55Remember, it's like...
06:56The visual's important when you sit down
06:58and you first look at it, but then after that,
07:00it's got to go the distance.
07:02Yeah.
07:03Salt.
07:04I'm going to be making a jerk chicken nacho
07:06with a mango sauce.
07:07I added in some, like, pimento, allspice, cinnamon,
07:11brown sugar, brownie.
07:13Oh, jerk chicken nacho.
07:15Yes.
07:16I have never heard of that.
07:18Mango kind of cools the spice in the jerk.
07:20I have two sons.
07:22They both love to cook.
07:23They have, like, mini cutting boards,
07:25and they try to, like, mimic me cooking.
07:27My son made me this bracelet for good luck
07:29and as a reminder that they're always with me.
07:31I would love to be able to win this for my kids.
07:34Are those chicken thighs?
07:35Yes, they are.
07:36They're juicier.
07:39The steaks are really high.
07:40I mean, half of us are going home.
07:42Being that it's nachos, people are going to default
07:45to something southwest to put tomatoes.
07:47I want my food to stand out, so we got to do something different.
07:50I'm going to do beef bulgogi nachos.
07:52Dark soy sauce, pateau sauce.
07:54We're going to add a little bit of Asian twist.
07:56It's not just about the money.
07:58It's also about the opportunity to represent my family in Atlanta, Georgia.
08:02My mom saw me walking up to her cooking when I was two years old,
08:05so I can only imagine what it feels to my parents to see their son on Food Network.
08:09That's pretty cool.
08:11Number one thing we have to nail is the marinade.
08:13There's not a lot of time, and there's some tricks that I can do
08:17to get more flavor quickly.
08:20We're going to do the beef.
08:21I'm going to add some baking soda, and we're going to velvet it.
08:23Adding the baking soda is going to change the pH balance,
08:26and it's going to allow the meat to absorb more of the marinade quickly,
08:29and it's going to make it more tender.
08:31What are you making right now?
08:33I'm making an indigenous version of nachos
08:36using a butternut squash cheese sauce.
08:38To make my cheese sauce with cheese, flour, butter,
08:42I take my butternut squash, I blend that up with milk,
08:45and slowly incorporate the cheese sauce.
08:48Top with some fresh corn and chipotle and adobo,
08:51onion and beefsteak, tomatoes, because they're nice and hearty.
08:55I'm from Kahnawake, Mohawk Territory,
08:57and my mother always would cook cornbread,
09:00or we would have three-sister soup,
09:02and I was shown just how to indigenize anything.
09:07That corn with the nacho or the cheese, that sounds so good.
09:12Just beat the heck out of it.
09:14Yeah.
09:15We are making your favorite fast-food burger-style nachos
09:20and some really good processed cheese,
09:23because who doesn't like that?
09:24Liquid gold.
09:28Trying to get my sauce to not be messing with me.
09:33I was trying to find ways to take my traditional Mexican cuisine
09:37and use it in a modern way, like with a chicken wing.
09:39I decided to go with an anastal mole, chicken wing.
09:44There's sesame seeds, there's peanuts,
09:46there's three different types of chiles, dark chocolate.
09:48Hopefully it's not too spicy.
09:49I need this to work, because I know who I am up against,
09:53and they're here for a reason.
09:54I like myself fire, fire salt.
09:58Right now I'm toasting, I'm roasting some of my ingredients
10:00to make an apple chipotle fall wing.
10:03So this is going to be the sauce for my wing.
10:05Apples come through, chipotle, cacao, thyme.
10:09I think of fall when I think of football,
10:11so I want my wing to taste like fall,
10:13and I want to have a dip that goes and just enhances that flavor.
10:17It was real close on that one.
10:19I see the yuzu.
10:20Are you doing something very Asian-oriented?
10:23Very Asian.
10:23I'm going to do some orange gochujang chicken wings
10:25with a kimchi aioli.
10:28Making a little gochujang sauce.
10:29Honey, gochujang, rice vinegar, orange juice.
10:33Last year, I was fortunate enough to have some time off
10:36from working in the oil fields.
10:37Spent a couple months in Southeast Asia.
10:39I got to get a lot of these flavor profiles
10:41that you would normally not get in Montana.
10:44I'm going to deep fry those bad boys.
10:45I've been waiting for somebody to really get on that deep fryer.
10:48That's what I'm saying. I love deep fried stuff.
10:50Come on, Keloni. You got this.
10:52Today, I'm going to bring a little item flair to buffalo sauce.
10:54I'm going to make a passion fruit buffalo sauce
10:56with a passion fruit ranch.
10:58Oh, I'm freaking stoked.
10:59Like, game day appetizer food, like, that's right up my alley.
11:02For my game day grill, I'm making crispy lily koi chicken wings.
11:05I infused buffalo sauce with passion fruit.
11:09I also doubled down on passion fruit and made a passion fruit ranch.
11:14I'm swinging for the fences here, and I'm stoked. I'm ready.
11:1717 minutes!
11:19Yeah, Keloni!
11:20Let's go, ladies. Let's go.
11:22This is the first time I've looked into the seating in the audience
11:25and just seen rows and rows of black squares.
11:29Oh, my God. It's beautiful.
11:30It means we're getting to the best of them all.
11:33It means we're going to find the winner.
11:40I think dip is hard.
11:42Okay, what would I do for dip?
11:43Yeah.
11:44I think you can probably unlock more flavor with a hot dip.
11:46I agree.
11:47I am doing something that is similar to chaat.
11:50It is like an Indian street food that has a lot of different layers.
11:54Typically not eaten as a dip, but we're going to try to transform that into a dip.
11:57There's, like, potatoes, chickpeas, pomegranate, like a spicy tart tamarind sauce.
12:03So that's what we're going to go for today.
12:05Whoo!
12:05Oh, it smells so good in here!
12:08Whoo!
12:09What are you making?
12:09Right now I'm making the Go Birds bacon cheddar cheeseburger motel dip.
12:14That's so game day. I love it. I love your vibes.
12:18What's going on, everybody? My name is Justin Rowland.
12:20I'm from Philadelphia, PA, but I'm currently based out in Maryland,
12:23and I'm a full-time school counselor for middle schoolers.
12:25I tie in my job as a school counselor with cooking
12:29because we have a big, giant griddle outside that we make breakfast in the morning.
12:32I also have a grilling club in the summertime and during school
12:34where I teach the kids how to grill outside.
12:37Y'all know I love to cook, but a lot of people don't really know the other side of me,
12:40which is this, you know, mentoring kids every day.
12:44Whoo!
12:45But I got to represent for the 215. You know what it is, man.
12:49I'm making a seven-layer dip, and one of the layers is spinach.
12:53It's almost going to be, like, sog paneer, just to, like, have a nod to my mom.
12:57The next layer is sour cream. The third layer, beans.
13:01The next layer is guac, which is not one of the ones that my mom usually includes.
13:05Noob dog! What?
13:07What are you doing?
13:08I'm making a seven-layer dip.
13:09Why not ten?
13:10Will you settle in your seat? Don't give him any ideas.
13:13If I get more time, I'll make more layers.
13:16Here. I see you, noob dog.
13:18All right, my man. What kind of dip we got going on?
13:21A whipped smoked salmon dip.
13:23My family and I used to go fishing all the time as a kid.
13:26I make renditions of this.
13:28You got your potatoes shaped here.
13:30Oh, yes, sir. I'm ready to roll.
13:32I really want to focus on my chip because I know it's going to make me stand out.
13:35I'm going to toss them in some beef tallow.
13:38Bro made a whole bag of chips.
13:42Oh, hell yeah.
13:44Eight minutes left.
13:48I'm making Monte Cristo slatters.
13:50If you come over to my house, we're getting ready early on game day.
13:52So Monte Cristo is like a French toast-style breading.
13:56And you put ham, turkey, Swiss cheese, but I'm going to make it into a slatter format.
14:02And I'm dosing it in some butter and a Dijon mixture.
14:05And then I'm going to bake it until it's crispy.
14:07Are you making Monte Cristo slatters with almond liqueur?
14:10No, I'm making the signature drink of Alabama, which is a yellow hammer that we have in the mornings.
14:15Don't show this shake to any bartenders out there.
14:18Sorry.
14:18Ribney, good.
14:19Sorry, sorry.
14:19No, you're fine.
14:21I'm going to make an Italian sausage and pepper slider, season my veggies, put that in, some frivolous cheese.
14:26So this dish is my daughter's third favorite.
14:28She kind of has a sliding scale.
14:29This is something I make all the time.
14:31I'm really excited to try to bring this to the table.
14:33I'm making skirt steak sliders with a chimichurri sauce.
14:38As a Brazilian, we love our steak.
14:40Did you marinate that?
14:41Um, just some salt.
14:42Oh, that looks...
14:43That's how Brazilians do it.
14:44No, but it smells so good.
14:47Oh, my man, what are you doing?
14:48Hey, Terry, I'm doing a Japanese recipe.
14:50Fried chicken slider, yuzu chili oil, aioli, pickled Japanese cucumber salad.
14:55And you're going to fry those suckers?
14:57Oh, hell yeah.
14:57It's my wheelhouse.
14:58What is your sport of choice?
15:00Oh, I played football in high school.
15:01We lost our CIF championship, and that still haunts me to this day.
15:05Oh, but you can win this one.
15:06I'm here to win today.
15:08Five minutes.
15:09Start plating.
15:14We're almost out of time.
15:15Does this feel like a football game?
15:16No, it feels like right.
15:17That's what I mean.
15:18You came up here out of breath.
15:21Time is getting down to the wire, and I'm not too confident that the chicken is cooked
15:25exactly how I want it.
15:26I don't know if I have enough time to get everything on the plate.
15:58I'm not trying to be cocky.
15:59If it's just how it looks, who knows what's going to happen.
16:01We're in the final.
16:0230 seconds.
16:03Looking to my right, and seeing the other three contestants there, I'm really happy with
16:08my dish.
16:09I'm feeling very confident.
16:11I have a lot of components in my slider, and that's really going to impress the judges.
16:17Five, four, three, two, one.
16:22Step away from your dick.
16:24Good job.
16:30I'm going to call you up by group.
16:33First up, we have the nachos division.
16:36Brianna.
16:37Today, I made you a jerk chicken nacho with a mango salsa.
16:47Yeah, it looks like the chicken is not fully cooked.
16:50Oh.
16:51Oh, no.
16:53I'm so sorry.
16:54Judges cannot taste your dish.
16:56That means you're automatically eliminated.
17:00I checked the temperature on it, and I could have sworn it was good.
17:03So I'm just really disappointed in myself.
17:05Thank you, Brianna.
17:08It was just really disappointing to go home on a dish that I know I've done 1,000 times.
17:17Hi, Judges.
17:18Today, I've made you a blue corn tortilla nacho with butternut and sage squash cheese sauce
17:25topped with beefsteak tomatoes.
17:27The cheese sauce is delicious.
17:29The tomatoes, I don't think you need them.
17:31The addition of the lettuce and the tomatoes with all that you had already put there
17:35ended up feeling a little muddled.
17:37The beans, the corn, that squash.
17:40I say stick with that.
17:42Up next is Amy.
17:44I did the double meat cheeseburger nachos.
17:49First of all, I'll say I love the plating.
17:51I could really make a dent in this.
17:53Maybe a little bit of heat somewhere here or like slivers of chili just to kind of keep
17:58me going.
17:59Okay.
17:59And the last cook, Marcus.
18:01I made you all some beef with bogey nachos.
18:06You've got a variety of different ingredients that you've put on this beef.
18:11Beautiful combination of flavors.
18:13You're the only one that didn't put tomatoes.
18:15You use cabbage instead of lettuce, which I think is an interesting play.
18:19You know, I kind of want to eat the whole thing with like a beer and I don't drink beer.
18:23I would pick any of these three at my table and only two are going to work out.
18:28Judges, you can turn and discuss.
18:32Which cook did not make the cut and is leaving?
18:38Unfortunately, that person is.
18:43Number 20.
18:45Nikki, I'm so sorry.
18:48Being in this competition has meant everything to me.
18:50You don't normally see gonyakkahaga food anywhere.
18:54I'm so proud of myself.
18:57Now it's time for the dip division.
19:00Today, I've made 10-layer dip.
19:02I like the taste of everything.
19:04I think you achieve varying textures and tastes without being muddled.
19:08The flavors are good.
19:08I think you could have actually packed even more spices in there.
19:13Today, I made a Jot-inspired dip.
19:16Spiced potatoes.
19:17On top of that are some spiced chickpeas.
19:20This is wildly spicy.
19:22You are a wild, wild man.
19:23If we were to eat this whole dip and watch the game...
19:26I'd be at the hospital.
19:27Greek yogurt, I would maybe dot that on top.
19:30And pomegranate is really sour.
19:32So if you get too much of it, it's almost unbalanced.
19:35What you have here is a whipped smoked salmon dip with some homemade chips.
19:41Some of the best homemade potato chips I've ever had.
19:44The dip, I think you could have gotten a little bit more creative.
19:46You could have topped it off with some smoked trout roe or some of those salmon eggs in the pantry.
19:50You've got the Go Birds bacon cheddar cheeseburger tomato dip.
19:54You're the only one that gave us a warm dip.
19:56So right away, that's something I love.
19:58The flavors are amazing in there.
20:00I can taste those multiple buns of cheese.
20:02I can see all the little fine details of how much work you went through to chop up those onions
20:05and those tomatoes, peppers, everything that's in there.
20:08Nice work.
20:08Appreciate you. Thank you.
20:09It's time for the judges to decide.
20:15The two cooks, who will unfortunately not be continuing, are
20:25100, Mike, and 92, Taren.
20:28I'm sorry.
20:29This experience has been wonderful.
20:32Bummed that it didn't fall in my favor.
20:36I'm kind of shocked I was eliminated, but every single person in this competition is super talented.
20:44Next up, we have the wings division.
20:47Up first, Cook 86.
20:49Tom, what I made here is a wing that is an apple chipotle fall wing with a jalapeno maple glazed
20:56dip.
20:57The wing is just perfectly cooked.
21:00Taste-wise, I'm not getting all that much from the wings.
21:01If anything, it's almost a little sweet.
21:04Today, I have made you an orange gochujang fried chicken wing with a kimchi aioli.
21:11The gochujang and orange together is working almost like an elevated orange chicken.
21:15That's right.
21:16I would eat like a dozen of these and be kind of mad when I got home.
21:19Like, why did I have to eat so many?
21:21Today, I made you Ana's mole chicken wings.
21:24Mole is a bold move with wings and in 35 minutes.
21:27For me, this mole read a little bit sweet and a little bit too heavy on the chocolate note, but
21:32we love that you made something so personal.
21:35I took you back with a classic.
21:37I made my own buffalo sauce and I made a lily koi ranch.
21:40Ranch is delicious.
21:42It's tangy.
21:43It's creamy.
21:44I looked down at these wings and I thought right away, emoji chicken wing.
21:48Beautiful looking chicken wings.
21:50All right.
21:51Thank you, cooks.
21:53Which wings were best?
21:55This was the closest of all, the razor's edge of choices.
22:00The two cooks that are unfortunately leaving us are...
22:0986 and 28.
22:11Tom and Ana.
22:13This won't be like the last time I'm jumping on some kind of cooking competition.
22:17This is just going to propel me to my next victory and I hope it's sooner rather than later.
22:21Ana, I mean, it's hard to eliminate somebody when they make something that is literally tattooed in your heart.
22:28It's that you simply got outcooked by two other people.
22:32I gave it my all and I'm proud of what I made.
22:36You know, I was just a little immigrant girl born in Mexico.
22:39I didn't learn English until I was 10.
22:41Cooking brought me back to loving who I am.
22:45And finally, we have the slider division.
22:48Jerry.
22:49My daughter's third favorite recipe of mine, Italian sausage and peppers with marinara sauce.
22:53I love the bread and I love that you made tomato sauce from scratch so quickly.
22:58But I wish the sauce didn't feel like it was in Jersey and the rest of the dish was in
23:03Philly.
23:04Understood.
23:05I made skirt steak sliders with chimichurri sauce and provolone.
23:09The flavor and the cook on the beef, delicious.
23:12But then this side has cheese and chimichurri.
23:15The bottom side has nothing, just a ratio thing.
23:19Yeah.
23:20Welcome to game day in the South.
23:22We're having a Monte Cristo slider, which you have here for a drink.
23:26It is a yellow hammer and it's got vodka, amaretto, rum, pineapple juice, orange juice.
23:32I mean, I'd be drunk, darling, like my fourth grade boyfriend if I drank this.
23:36It's strong.
23:37Welcome to Alabama football.
23:40This is just so layered that every bite has every ingredient in it.
23:44It's really fun and playful and well put together.
23:47I think I have the same question again on this one, which is whether or not you did enough actual
23:53cooking.
23:54And last is Chris.
23:56I prepared for you today a chicken karage slider with a yuzu chili oil, garlic mayo.
24:03The fact that you made your own slaw and your own pickles, I love.
24:07This is a lot of really good cooking.
24:09Yeah, you maximize that 35 minutes with this one.
24:14All right.
24:16The two cooks that are going home tonight are 96 and 48.
24:37Jerry, Rafaela, thank you so much for being here.
24:41I'm going home and I'm bummed.
24:43I came into this competition and I was very scared and insecure about my cooking.
24:49And I'm so proud of myself for making it this far.
24:52I'm definitely disappointed.
24:54I think I put my best foot forward.
24:55But I understand this competition is getting harder and harder.
25:00Holly.
25:01Chris.
25:03Please head back to your seats.
25:05All right.
25:05There could only be one best dish.
25:09And the cook who's going to experience our money ball is...
25:15...
25:15...
25:18...
25:19...
25:25Cook 29.
25:26Marcus!
25:28Come on now!
25:30Marcus!
25:32Would you like to tell him why he made the best dish?
25:36Game day food is not about hunger.
25:39It's about grazing.
25:41And you just rolled all that into your plate and it was a knockout.
25:45Oh, wow.
25:48Are you ready to see how much your dish was worth?
25:52Let's do it.
25:52Let's mix that thing up.
25:53Let's go.
25:54Yeah, let's go.
25:55All right.
25:56Let's mix that money.
25:58Okay.
25:59Show me the money ball.
26:02Big money.
26:02Big money.
26:10Hold on.
26:11I got to come down here.
26:13Uh-oh.
26:14Remember now, you can take this and go out on a win.
26:19Or you can put this back and keep going and see if you can win this grand prize.
26:26I'm ready.
26:29$25,000!
26:30You got it!
26:32You!
26:34Catch this!
26:36$25,000?
26:37That's very tempting.
26:39You have $25,000 in your hands right now.
26:45Oh, my gosh.
26:46What's your final answer?
26:48You better take it.
26:53I came here with something in mind that I wanted to finish.
26:56So, my final answer is, here's $25,000.
26:59Back to you.
27:00Oh!
27:01Wow!
27:01Oh, my God.
27:05Really?
27:07Marcus is going to keep cooking, y'all!
27:10Yeah!
27:11The money ball is tempting, but you can't put a price on winning.
27:14So, I'm here to stay.
27:18Oh, my God.
27:21Come on!
27:22Come on!
27:25$140,000!
27:28Let's see how many players are left.
27:3324!
27:34Over 75% of you have left the game.
27:39You look around and they're just dropping like flies.
27:41It's definitely getting harder out there.
27:42Are you ready for another challenge?
27:47For 16 people who didn't cook in the game day challenge,
27:52come on down to the kitchen.
27:55Go get it.
27:56Woo!
27:57You took a nap.
28:00Let's mix it up!
28:01Let's go!
28:04It's Cook's Choice.
28:07Woo!
28:08You can't just cook anything.
28:10You will get a choice between two styles to highlight in your dish.
28:17Either grilled or fried.
28:21The grilled is not competing against the fried.
28:23Every dish for themselves.
28:25You have 40 minutes.
28:28Bottom eight cooks will be heading home.
28:33I cannot believe that half of us are going to be eliminated.
28:36This is insane.
28:3740 minutes on the clock.
28:40Start cooking!
28:42Go game, go game, go game.
28:44Woo!
28:44Wow!
28:4624 people left.
28:48$140,000 on the line so far.
28:50I think the pressure's really high right now down there.
28:53Come on, Alexia!
28:55I'm making what is called chicken Alexia.
28:57It's an Italian fried cutlet with the burbata cheese, tomatoes, mozzarella.
29:03There is so much talent in this room.
29:06My edge is.
29:07It's authentic to my heritage.
29:10I grew up Italian-American, surrounded by my family, food, and love.
29:15My father and I cook together.
29:17Five years ago, I lost my father to COVID.
29:19Feeling his energy as I'm cooking, and it's like he's watching over me.
29:25That's truly what I feel today.
29:28Now we're making a deep-fried shrimp and gris.
29:30I make these gris done, put them in a glass chiller, fry them in a little pancone.
29:35This is a classic southern dish.
29:37I love taking classic dishes, though, and adding that good, so twist to it.
29:41I'm going to cook the shrimp in the sauce right here.
29:44The trick to the cheesy grits is making sure right when they're finished cooking, you add
29:48in the butter, the cheese.
29:50The grits have to be cool enough so that I can cut out a piece and deep-fry them.
29:58Oh, my God.
29:59We're going in for the flavors.
30:01Let's do it.
30:03I'm doing a suya fried chicken and suya mac.
30:06This is Niger-inspired.
30:08I am a first-generation Nigerian kid.
30:10Suya spice is what we use on all of our proteins, whether it be fish, chicken, beef, you name it.
30:16Go for it.
30:17Hit it in the oil.
30:20Make sure it's not raw.
30:21Oh, wait.
30:22Where's the meat thermometer?
30:23In your station.
30:24On the baking sheet.
30:28We're going.
30:29Grilling is an art.
30:30People think grilling is just going outside and throwing meat on a grill and flipping it all around until it's
30:35charred enough and looks cooked through, but it's not.
30:38It's all about precision and timing and not too much fire or the food tastes too blackened and charred.
30:43It's actually really complex.
30:45You are grilling a watermelon?
30:46Yeah.
30:47It's a grill challenge.
30:48We're all doing grills, so it's a grilled rack of lamb.
30:50I feel pretty confident.
30:52Back home in Akron, Ohio, I'm down by the grill with my dad, especially in the summer.
30:57Ooh, that's hot grill.
30:59I chose the style with grilling versus frying because I don't fry much.
31:03From being an athlete, I try to eat more healthy foods.
31:06You're doing steak right now.
31:07Yep.
31:08And then we're going to do a mashed potato puree.
31:10Everybody in my family cooks.
31:12My mother went to culinary school actually for a little bit, and my grandmother used to cook steak.
31:17Potatoes and asparagus was the dish that I cooked a lot with my great-grandma, so that was my one
31:23way of honoring her.
31:26You got to figure out these mushrooms.
31:28Look at how many mushrooms are on his cutting board.
31:31It's a lot.
31:31He's got the whole mushroom kingdom.
31:34Hey, I'm Doug Chow.
31:35I'm a software engineer from Silicon Valley.
31:37My passion for food definitely came from my mom.
31:40So I was a software engineer for 10 years, and so by that point, I was trying to look for
31:45something different.
31:46When I quit my job and I decided I wanted to do content, food was like the first thing that
31:50kind of came to mind for me.
31:52What are you making?
31:52It's like a grilled mushroom tofu salad.
31:56It's like an appetizer.
31:57I'm going to try to give him something cool, Terry.
31:58I know that tofu tastes good with soy sauce.
32:00I do add a little bit of bonito soup stock, and then I'm just blending it up.
32:04It's very, very simple, but it's like super good.
32:0820 minutes.
32:12It smells like frigging summer barbecue.
32:16I'm doing a grilled salmon with a plantain puree and a garlic herb butter sauce.
32:23Hi, my name is Maxine Ciccumbo, and I'm based in Frederick, Maryland.
32:27I work in the clean energy sector.
32:29I am here to put Afrofusion cuisine on the map.
32:33I decided to settle on a piri-piri chicken.
32:38It has roots in Mozambique with Portuguese influence.
32:42So I'm just prepping my veggies and such.
32:45Piri-piri chicken is like smoky.
32:48I want the judges to see that I've used the grill, and once it's partially cooked, then I'm going to
32:53finish it in the oven.
32:54And then I decided to pair that with something that I knew was going to make me stand out, which
32:59is chakalaka.
33:00It's really delicious.
33:01I'm thinking if I make this, judges, there's no way they're going to forget me.
33:06I put these juicy chicken thighs in the oven, but something was off.
33:10The temperature is not raising quickly.
33:13You okay?
33:14Uh, trying to figure this out.
33:15I don't think the stove's working.
33:17Look, I feel like my meat should have cooked a bit more.
33:20I'm going to have to use the torch, I think.
33:22I'm thinking, wow, like, I can't believe this is happening to me.
33:25The chicken is my centerpiece.
33:27Three minutes left!
33:28In this competition, you really have to roll with the punches.
33:32You have to adapt to any situation.
33:36One minute!
33:38My time's running up, so I take my chicken out of the oven, kind of figuring out, like, what should
33:43I do.
33:44Then I decide to plate.
33:46If I'm going to go home, give me a chance to explain what I wanted to deliver.
33:51Pull it out, pull it out.
33:52Pull it out.
33:52Pull it out.
33:52Pull it out.
33:55Whoa, look at that.
33:56Yes, sir!
33:59Finish strong, y'all.
34:00Let's go.
34:00Come on.
34:01That looks dope!
34:04Five, four, three, two, one!
34:08Step away from your plate!
34:13I am very nervous.
34:15I've seen other contestants get sent home for undercooked food.
34:19I know that the probability is basically a certainty.
34:27All right, cooks.
34:29First up, we have Cook 25.
34:31Today, I'll prepare for you an inverted, deep-fried shrimp and grits.
34:36A little cheese in there, put some bacon down, grated my shrimp sauce.
34:40It's delicious.
34:42This is southern comfort in a bowl.
34:43The restraint you showed by poaching the shrimp and frying the grits, to me, that was the smartest thing you
34:48did.
34:49Really nice job.
34:50So, I have a Moroccan dish for you today.
34:52Grilled Moroccan lamb.
34:53The spices are really well done.
34:56Oh, thank you.
34:56I have a Baja fish-style taco with fried cod.
35:00There's something about this I love.
35:02Today, I've made steak, mashed potatoes, and asparagus.
35:05I don't want to cut this steak, because I want it to be perfect.
35:08I'm nervous.
35:09Is it perfect?
35:10That's what we're going for.
35:15Talk to me.
35:21It's a mic drop.
35:22Johnny, the steak is cooked perfectly.
35:24The seasoning is on point.
35:26Delicious.
35:27Reese.
35:27I have for you a suya fried chicken and a suya mac and cheese.
35:32I have some bad news for you.
35:34That chicken on the inside, it's raw.
35:37Okay, I see it.
35:39It's a big piece, and that's the risk with taking a piece so big.
35:42Reese, I'm so sorry.
35:44Because the judges could not taste your meal, you are automatically eliminated.
35:51Bye, y'all.
35:57Up next is Jeff.
35:58I made a grilled lamb with a watermelon, feta, and mint salad.
36:04You've cooked it beautifully.
36:05It's very hard to cook lamb to that kind of perfection.
36:08But you've left this fat cap on top.
36:11I present you a yakitori maitake mushroom and tofu salad.
36:16I like everything on this dish.
36:18I like how much time you took to develop like a deeply grilled, charred taste.
36:24Whatever it is that you actually do, you should probably be cooking.
36:26Way to go, dad.
36:27Today I've made for you an Italian-style crispy chicken cutlet.
36:33And that was my father's favorite dish.
36:35Love the plating.
36:36It screams Italian-American.
36:38The fried chicken is good.
36:40I'm not sure I'm the biggest fan of those really thick raw tomatoes.
36:44I usually do bake those, but we had an oven situation.
36:49Maxine.
36:50Today I made for you a peri-peri-inspired dry-rubbed chicken with a chakalaka, which is a Southern
36:56African relish.
36:58All good?
37:00No.
37:03It's not cooked.
37:04Yeah, I was struggling with the oven.
37:06Also, I needed more time.
37:08I mean, I am going to taste the chakalaka.
37:10I am too.
37:16It's the most delicious thing I've eaten all night.
37:18Without it out.
37:19Wow.
37:22You get that nice curry flavor, and it's got its own sort of marinade that you eat with
37:26it.
37:26It's delicious.
37:28I want you to be judged anyway.
37:30I think this is that good.
37:31We'll talk about how to handle this.
37:34You just don't know.
37:36I really hope that my chakalaka will save me, because Chef Alex and Nick loved it.
37:42I think the flavors were there, but I think the execution was horrible.
37:46I know my dish would have been absolutely perfect if the oven had been working properly.
37:52You know, a lot of people are going home right now.
37:54Let's go.
37:59The judges have made their decision.
38:01But before we get started, I would like 63 and 34 to step forward.
38:10Both of your dishes had some undercooking issues.
38:14Normally, that could equal an elimination.
38:18While we were judging, we took a look at the oven.
38:21It turns out there was a malfunction.
38:25In the spirit of fairness, you are both safe, and you can sit back down.
38:31Yay!
38:36So relieved and thankful.
38:39Proud of myself that what they did taste was good enough for them to really believe that
38:44I had done a good job.
38:46We already lost Reese, so now we are only asking the judges to eliminate five more.
38:54Cook 19, 53, 56, 83, 91.
39:02Unfortunately, we're all eliminated.
39:05I'm sorry.
39:06All the way to the top 24, I will leave here with my head held high.
39:12You're a really good cook.
39:13You should cook.
39:14It's been awesome competing against all these cooks that have so much talent.
39:18I told myself, if I'm going to go home in this competition, I want it to be on a dish
39:22that I'm proud of.
39:25Okay, cook 44, 57, 75, 81, and 84.
39:35You are all safe.
39:39Congratulations, guys.
39:41Good job, cooks.
39:45So, 25 and 66.
39:48Both of you have the top two dishes.
39:54The cook who won best dish in this round is Zoe, number 25.
40:09I'm glad that this won best dish.
40:11I'm getting comfortable in the kitchen.
40:12I can see the prize.
40:13It's feeling closer and closer.
40:15Zoe, you want to see how much money your dish is worth?
40:18Let's mix it up.
40:19Let's find you a good money ball.
40:22Ooh.
40:28$15,000.
40:30Ooh.
40:32$15,000.
40:33You have a choice.
40:35You can take this money and call it a date.
40:38We could put this money back in.
40:41And you have to beat all these other chefs to get the grand prize.
40:47I'm a betting man.
40:48I'm a betting on myself.
40:49Put it back in there.
40:51Zoe is putting this into the pot.
40:53Can we take a look at what the pot is at now?
41:04$155,000.
41:06No guts, no glory.
41:07I love it.
41:09Nobody going to take it, bro.
41:10We're all staying.
41:12We're going to battle this out.
41:15Ooh.
41:17Ooh.
41:1818 cooks.
41:20That was intense.
41:22Each of you is now closer than ever to taking home the grand prize as the winner of 100 cooks.
41:3382 cooks have left the building.
41:37$155,000.
41:39It's getting serious.
41:40It's only going to get harder from here.
41:41Start cooking.
41:42Hey, it's duo or dad.
41:48I'm not leaving until they drag me out of here.
41:51Sometimes it's what you don't put, not what you do put.
41:54I'm not trying to go home right now.
41:55Wait, wait, wait.
41:57This is going to be the hardest stretching we've done so far.
42:00Without a doubt.
42:00Someone's going to regret not taking this money.
42:02You know what I'm saying?
42:04No.
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