[narrator] Previously on "Worst Cooks in America: Celebrity Edition."
-Oh. -Oh, what is that?
-Whoa. -Oh.
-Oh, [bleep]. -Ugh.
Just a nice collection of bad cooks that need help.
-Salmonella, coming at ya. -[all yell]
Jeff and I have our work cut out for us.
[Jeff] You gotta look when you cut.
-Yeah, I'm on it. -[Manila] Oh, my wig.
-[bleep] -[Beverly] This is going to be the death of me.
-There on there. -Plate, plate.
Where's the [bleep] plate?
Val, don't give me a heart attack.
I'm sorry, but I have to ask you for your apron.
[Val] Thank you.
Tonight, celebrities that can't cook.
-[Tiffany yells] -[Jeff] Oh.
[all yell]
And we've got the full scoop.
[Lisa] Oh, it's gross. Oh, my God, it's gross.
For these sizzling and scintillating stars
of stage and screen, it's time for a
[in deep voice] reality check.
-Roll camera! -Mr. Entertainment Jeff Mauro.
Oh, we're playing with fire here, Tiff.
And Tinseltown Tiffany Derry are on the scene.
This mess over here, my goodness.
They'll take these hot shots.
[Jeff] Yeah, let's not blend the lid.
From public meltdown...
Done, bump, bump
...to toast of the town.
Hey, I'm cooking now, boy, ah!
And one of these A-listers will win $25,000 for charity.
[Jeff] Oh, that's disgusting.
On "Worst Cooks in America: Celebrity Edition."
[woman screams]
Reality check.
-[Manila laughs] -Oh, my God.
Good morning, recruits.
Oh, this is more my style.
Congratulations to the final four.
I can't believe I'm one of the four.
There's only one spot for the Red Team, and if it was up
to me, I would be in the finale right now.
-Whoo. -Whoo.
You have all made it to your very last week in boot camp.
I am very proud of how far I've come, and I want
my charity to get that money.
We've certainly made it difficult, but you've tackled
every challenge like the stars you are.
-Take the [bleep] [indistinct]. -Manila.
-[CT] Get you. -My team is aggressive.
[glass shatters]
-Big money, big money! -Oh!
Do it.
Chicken yolk.
I solved it pretty quickly there, gang.
Drum, drum yolk, no.
-Oregano, oregano. -Ha, he got it -- that's my guy.
It was just a constant tornado of chaos.
To determine which two of you will make it to the finale,
you'll be competing against your own teammate in the final
cook-off. -[CT] Bev, she's tough.
Her plating always looks good.
So today, I'm basically cooking for my life.
You each will have 30 minutes to make a composed dish,
showcasing all the skills and techniques
you've learned here so far.
Reza has slayed this competition, but I want to
win this. Put 'em up!
But first, you'll work together as a team to earn
your ingredients for the cook-off.
You are playing in boot camp's first ever...
-[in deep voice] Bite Club! -[Tiffany] Whee!
Bum, bum, bum!
Teams will have 15 minutes to recreate three dishes.
First up is our Salad Bowl Brawl.
Pairs must taste and recreate a pasta salad by fetching
ingredients using nothing but tongs and a salad
bowl helmet.
And the next station is Guac N' Box.
Teams must recreate a guacamole.
And you must pop punching bags containing
the necessary ingredients. -Jab-jab.
And at the final station, you'll be playing
Deviled Egg Dash.
Teams must recreate deviled eggs, but first, you must find
the eggs in the chicken coop.
And watch out, recruits, because some are
less than perfect.
The winning team will get to pick their ingredient box
for the final cook-off.
And the losers will get the leftover box.
All right, glove up, 'cause your time starts now.
[all cheer]
-[Jeff] Hey oh. -OK.
Oh, look at that helmet. Here we go.
-Feel the flavor. -There's parsley, olives.
Mozzarella, cherry tomatoes, red onions.
-OK, come on. -You got it?
Let's go. Let's go.
Use your tongs.
There you go, right in the helmet.
-There's salami. -[Manila] Aye.
[Tiffany laughs]
-Boop -- OK, let's go. -Don't drop anything.
-Oh, my God. -[Tiffany] Is that a whole onion?
[Jeff] Look at that precision. Oh, my God.
I haven't worn a salad helmet since culinary school.
Make the dressing. It's red wine vinegar.
I'm gonna chop. Go work on the dressing.
-[Jeff] Twelve minutes left. -No!
[Jeff] This is when we walk out of the locker room
with the utmost confidence and trounce on the opponents.
Get it in there.
[Jeff] Oh, look at that emulsion.
Come on, Blue Team. Red Team's whooping you.
-[screams] -Is everything in there?
Ah, wait, no [bleep].
We're missing the [bleep] cheese.
We can't skip an ingredient.
We have to get these mozzarella balls into the salad.
Just dump your helmet into that bowl.
-Oh, Lord. -[Jeff] Oh, boy.
Let the old bocconcini drop.
-[Tiffany and Jeff] Oh! -[Jeff laughs]
[Jeff] All right, guys, we gotta get going on this.
Drop to your knees. There you go.
You guys got to put it in the bowl.
Uh-uh, butt up.
[Jeff] Back it up. Back it up.
-There it is. -[Beverly] OK.
Go, go -- yes!
CT has remarkable balance.
I mean, we did not lose a noodle.
That is commitment right there.
[Tiffany] Whoo! Guac in a box.
I feel like drag queen Rocky Balboa right now.
[Jeff] All right, let's go. I'm serious.
-[Tiffany] Whoa! -Wow, Bev.
Oh, here we go. Look out.
You can take off the helmet, I think.
CT has chosen to just don the salad bowl helmet.
This is my good luck charm.
It's fashion. Get over it.
[twinkles]
Make sure it looks like it looks in the bowl.
[action music playing]
There you go. Let's go, Blue.
Come on.
How we do it over here on the Red Team.
Next, Deviled Egg Dash!
♪♪
-[Manila clucks] -[laughs]
[Jeff] Let's go, Blue. Come on.
You guys got four and a half minutes left.
Go, go, go. Ah, come on.
Hurry up. Put these on.
Break, break, break, break, break.
All right, Bev. Good job.
All right, CT, go. One crack, one make the base.
That's it, beautiful knife skills, Manila.
Wait, my knife skills or just me in general?
-Both. -That's what I like to hear.
It's not open.
A lot of shenanigans going on here.
Ooh -- oh, it got in my eye.
I've been hit.
-Open the bag more. -[Jeff] Get it in there.
Just get it in -- go.
-Ooh. -Ah!
We're going up against the Blue Team.
[Beverly grunts]
Looks and beauty are not part of their wheelhouse.
Make it perfect. Make it perfect.
-[Beverly groans] -That's it -- get it, girl.
Five, four, three, two, one. You're done.
All right, let's go have some bites.
Wow, very intense right now.
Great job, recruits.
Let's see who put the best bites in Bite Club.
Pasta salad, I mean, Presentation-wise,
we crushed it.
-[Tiffany] You did. -[Jeff] Way better ratio.
[Tiffany] The mozzarella on top was the problem here.
-[Jeff] Yeah. -Looking a little flat.
-Our dish is on a diet. -Blue Team for the pasta salad.
-Let's move to the Guac N' Box. -Blue Team guacamole.
We got these nice, beautiful dices.
-Not bad. -[Tiffany] But the pumpkin seeds are a little dark.
Cheese a little chunky.
Red Team did a better job with that part.
Think we have to give that one to the Red Team.
[Jeff] It all comes down to the deviled eggs.
They both got paprika and chives on there.
[Tiffany] Presentation-wise, the Blue Team looks
a little rushed.
I gotta give it to the Red Team.
That means Red Team is the winner of Bite Club.
Whoo-hoo!
You get to choose which box you use for the cook-off.
Box one is salmon. Box two is skirt steak.
I feel much more confident with salmon
than I do with skirt steak.
We'll take box number one, Chef.
We will go with box number one, please.
[Tiffany] OK.
So that means that Blue Team will have box two.
OK.
All right, recruits, you now have 30 minutes to make
a composed dish using the ingredients in your boxes.
Give us everything you got to make it to the finale.
-Yes, Chef. -Time starts now.
-Let's go! -[Tiffany] Go!
-Whoo! -[Jeff] All right.
This is it.
-This is the last one, guys, -[Tiffany] Last one.
Make it worth it.
[Reza] I'm not trying to go home.
That's a big, fat piece of fish.
You hang out here.
I came into this competition
not really thinking much of my cooking skills.
[tense chord plays]
At first, the sauce tastes right, but then
the spice hits me.
Oh, no! Oh, no! Oh!
Your hole has to be big enough for all the eggs.
She's like a volcano with, like, a lava flow.
[Tiffany] Wow, look at that crust.
She's crusty.
-[pan sizzles] -[boing]
And now I am really, really invested in making
amazing dishes.
[Tiffany] Manila, put the skin side down.
[Jeff] Oh, that's a win right there for the Red Team.
[Tiffany] Manila, what are you making?
I'm making salmon, of course.
But I'm also gonna make it with some rice.
I'm Asian-American, and I have grown up eating rice
for every single meal.
So I want to prove to myself and to Chef Tiffany
that I can cook rice.
Asian representation!
Beverly, what are you making?
I'm doing some sweet potato rounds,
but I'm trying to do them in the cast iron.
-[glass shatters] -[screams]
For this challenge, I am making a sweet and spicy skirt
steak with a chimichurri sauce, kale, sweet potatoes,
and a tomato salad.
I was the worst cook, and, hey guys, I'm still here.
When I started in boot camp, I was named the worst dish.
What is this? This is my vegetable special.
-Is there any other flavor? -Is the chorizo?
I have been pushing myself to the limit.
[yells]
Our sauce is exploding everywhere.
-Oh, you [bleep] fish. -[groans]
This is going to be the death of me.
Whoo!
That was fun.
I know that CT is going to hit me with everything he's got,
and this is gonna be a battle to the bitter end.
-Reza, what are you making? -A crème fraîche dill sauce.
I'm making a seared salmon with dill and caper sauce
on a bed of fennel with a side of couscous salad
and asparagus spears.
I came into week one of boot camp the hot mess express.
Is there plastic on this butter?
My onions are sweating!
[Tiffany] Is there anything with the onions?
-Nutmeg. -Nutmeg?
[Reza] Does anyone have any Prozac?
-[gasps] -[bleep]
Chef Tiffany has made me love cooking, and I'm good at it.
Who knew?
What you making over there, baby?
I'm doing my couscous right now.
Ooh, couscous.
You know the Middle Eastern mofo gotta use that couscous.
Manila, I love you.
We've been Red for life up until this point,
and now it's Reza for life, baby.
CT, what are you making?
I'm gonna be making a chimichurri sauce
with a skirt steak, or my attempt on it.
Blue cheese and honey sweet mashed potatoes.
-OK. -[CT] And then I'm gonna make
kale Caesar salad.
I am also doing a chimichurri.
You are also doing a chimichurri?
I've always been doing a chimichurri.
You swagga jagga. Hey, listen, don't be me.
Be you, OK?
It is a chimichurri battle for the ages here in boot camp.
I'm very excited.
[CT] If I'm gonna beat Bev, I have to bring my best dish forward.
The first week I was here, I made a cement block of cheese
and pasta with everything under the sun inside it.
Oh, yeah.
This looks like a college stoner's room.
Forty pounds of shredded cheese, chips.
Don't serve me undercooked dino nuggets.
I do feel a lot more comfortable in the kitchen now.
[Tiffany] Ten minutes, recruits.
[action music playing]
[Tiffany] When you really think about the food we were given
on day one, it was rough. -Yeah.
Where they started and where they are right now...
-[Tiffany] Yeah. -[Jeff] ...is just night and day.
-[Tiffany] 100%. -I mean, I don't think I've ever seen such a dramatic
improvement here in boot camp.
All right, 40 seconds left here.
Some of these are burning.
[Tiffany] Think about the plate.
She seared it, but she put the salmon skin on the bottom.
-[Jeff] Ten... -[both] Nine, eight, seven, six,
five, four, three,
two, one. -You're done.
[Tiffany] Great job, both teams.
-[CT] You did it. -I'm definitely nervous.
Honestly, it can go either way.
Best I can do.
I hope my flavors carry me through this, 'cause right now
my plate's looking messy.
[Reza] It's all getting to me now. I'm nervous.
I really want this more than I thought.
These fierce blue contacts are fixed on you, Reza.
All right, let's go taste these final dishes.
Let's do it.
My final two recruits, let's see how you both did.
Reza, come on up.
I made you a, "I swam upstream Persian salmon"
and Israeli herbs couscous with a crème fraîche caper sauce.
I wanted to do the most. I really did.
[Tiffany] A lot of great texture going on.
Salmon is a perfect cook, but the skin, I would have
liked it more crispy.
Asparagus needed a little more salt.
Your yogurt sauce has so much flavor.
It's really creamy, really bright.
-Great flavors here. -Thank you, Chef.
Manila, come on up.
Bringing to the stage Miss Sam Manila, grilled asparagus
and some garlic rice. -[Tiffany] OK.
There's no salmonella in my Sam Manila.
Thank you, thank you.
OK, what did you put with your salmon?
Ginger soy sauce with some capers.
So you seared your salmon and you got it really crispy
and then you turned it the other side.
If we're gonna take the time to do the skin,
you wanna show me the skin.
Wow, that sauce is incredible. So good.
The only one thing is your rice got a little al dente
in the very center.
Editor, edit that [bleep] about the rice being [bleep] up, out.
The only one thing is your rice got a little.
Perfect.
Chef Tiffany loves my rice.
I can't believe that I made perfect rice.
Asparagus, properly blanched. Very, very delicious.
Salamat.
[Jeff] All right, recruits. Bev, you are up first.
My skirt steak with the chimichurri, sautéed kale,
sweet potatoes, and a side salad.
Your steaks, you got a good char on there.
You're cooked perfectly. Nice spice rub.
And I love the freshness and the acid
that the chimichurri brings. I'm digging the kale.
I just wanted to try to do something different.
Good instinct to kind of blanch it, but in the potatoes,
the heat got the better of you. Otherwise, great job.
-Thank you. -CT, come on down.
I basically put myself on the plate, big and beefy.
It's a chimichurri skirt steak with a blue cheese,
honey, sweet potato mash, and spicy Caesar kale salad.
This chimichurri sauce is just punchy and garlicky and acidic,
but I wanted a harder char on the steak.
But I love your kale Caesar. I love the creamy potatoes.
-Everything's super flavorful. -Thank you, Chef.
-Good job. -Thank you.
Recruits, congratulations.
You should all be very proud of yourselves.
But as you know, only two of you can move on to the finale.
And the recruit who will be moving on and representing me
in the finale is...
[suspenseful music playing]
-...Beverly. -[CT] Good job.
-You deserve it. -[Jeff] Sorry, CT
That means you have been eliminated,
but you're not going home empty-handed.
You have won $2,500 for the charity of your choice.
I represent caringformiami.org.
We feed underserved communities in Miami.
Sadly, I gotta ask for that apron back,
or what's left of it. -[Jeff and Tiffany laugh]
Alas, our adventure together has come to an end.
Dude, anytime, man.
I learned how to cook, and I can walk away
with my head high.
When I get home, first thing I'm gonna do, probably fire up
those turkey clubs for me and my son.
[CT laughs]
All right, the recruit on the Red Team that will be
moving forward is...
[tense music playing]
...Reza.
Manila, you have been extraordinary.
You are gonna be taking $2,500 to the charity of your choice.
Please tell us about it.
So I've chosen the American Civil Liberties Union,
the ACLU, because they have a Drag Defense Fund, which aims
to look out for the LGBTQ community.
I have to ask you for your apron back.
I feel like I have come light-years
from where I started in the kitchen.
I am so proud of what I've learned, and I did it all
looking fricking fabulous.
-[twinkles] -Bye.
♪ Yeah ♪
All right, that means Reza, Beverly, you two just earned
your spot in the finale of "Worst Cooks in America."
-You ready to plan your menus? -Yeah.
[Jeff] All right, beautiful. Beverly, come with me.
All right, Reza, come on.
I've planned a very special menu for you.
I thought about what could represent you well.
So your first course, we're going to do a sea bream tartare
with a cilantro cucumber broth and a little
Shirazi salad on the top.
For the entrée, we're gonna do a red seafood curry
and rice on the side.
And then dessert, we're gonna do a strawberry rhubarb soup,
mascarpone crème, and then we're gonna
make a crumble. -Yes!
Chef Tiffany wants this win just as bad as I do.
She came guns blazing.
-Beverly, are you ready? -I think so.
I feel like I've created a very delicious,
awe-inspiring... -[heavenly harmonizing]
...but pretty difficult-to-execute menu.
For the first course, we're gonna do prawns
al pastor with like a nice salsa verde, this charred pineapple,
plus just little kind of ribbons of fried
blue corn tortillas.
For the main course, we're gonna do
pastrami-crusted Wagyu beef with salt-and-vinegar chips,
-[Beverly] Yep. -[Jeff] Red cabbage with a Gruyere
espuma, which is a foam.
For dessert, you go to an Italian place,
you get like spumoni ice cream.
We're gonna do that, but with crème brûlèe.
You're using so many fancy words.
-I have no idea what these are. -It's all very attainable.
[Jeff] I'm confident in Beverly.
She has the gumption to really execute these dishes.
[Tiffany] We're gonna get our fish cut.
So we need lemon zest, olive oil, and chile.
We do want a little spice. I also want a little cilantro.
-Shirazi time? -Mm-hmm.
What is Shirazi?
I've really been thinking about this menu and how can
I incorporate a little bit of his culture
into the dish as well.
[Reza] Shirazi is a chopped cucumber, tomato, and onion salad.
It's Persian. This gives me confidence.
I know these flavor profiles.
-Tastes like my childhood. -[Tiffany chuckles]
Fish on the bottom. Now, Shirazi.
And then when they get there, cilantro, cucumber, broth.
Are you kidding me? What are you doing?
[Tiffany laughs]
[Tiffany] OK.
Mmm.
It tastes like a rich person's summer.
You're gonna feel rich after you eat it.
I feel like I want another crunch.
Maybe we do crispy quinoa.
You're gonna just put it on the top.
-OK. -[Jeff] The marinade. Achiote paste.
It's one of the main ingredients in all al pastor.
Cleaning up these prawns.
Never in a million years would I ever expect that I would be
doing this right now.
-Ooh, that's hot -- yeah. -That's hot -- OK.
So let's start grilling these guys on that little
yakitori grill. Do you grill at home at all?
No.
Here I am, nervous, but I cannot wait for the challenge.
Now we're gonna slice like a pineapple.
Let's do our dices.
There is a lot of elements in this dish.
We want these small dice,
even a little thinner than that.
[Beverly] There is pineapple, cucumber, salsa,
and also a salsa verde.
Now blend it up.
It's a lot.
Ooh, that's yum.
-Spicy, right? -Yeah, it is -- whoo!
[Jeff] All right, let's grab our plates.
Tails down. A little salsa verde.
Not too much, yeah?
Yeah, 'cause it's got some spice.
[Jeff] Let's try it.
-Ooh. -Shrimp is good, right?
-Prawns? -Mm-hmm, mm-hmm.
-Let's make some curry. -[Reza] Whoo-hoo.
I believe it's very important to pull from the techniques,
some of the recipes that they've done, because then
they just cook more confidently.
I don't love the color here,
so I am going to add a little tomato paste.
So we're gonna cook this about halfway, and then we'll grill
it on pickup. -[Reza] Copy that.
Who doesn't love lobster? You feel rich.
All right, let's get our bowls.
Lobster, very center. Shrimp, the cockles.
And then put my English peas.
And then we're gonna ladle right on top.
And now we taste.
-Wow, I get the char. -Mmm.
We do have to be careful because that spice is building.
[Reza] Yeah, it is.
[Tiffany] That's good.
If that don't win, I'm gonna have to have a talk.
Let's do our Wagyu seasoning. Coat it.
Yes, all the sides. You know.
I have taught you well.
Here we go. We're cooking now.
Ooh -- so is it bad that it's on fire?
[Jeff] No, you can go like this. Blow on it.
No, the fire is good. Throw our chips in.
-[Beverly] OK. -Move them around a little bit
so you know they're not all sticking.
All right, then we'll move on to the base
for our cheese foam.
Anybody can make a cheese sauce.
We're gonna do Gruyere foam, little NO2, shake 'em up,
put the charges in there.
[Beverly] So...
-[Jeff] Bottoms? -[Beverly] Bottom goes.
Obviously, you've never partied. [laughs]
-How you doing? -Mnh-mnh.
Now, hold it. Go ahead.
Oh, [bleep] -- OK.
[Jeff] That's all right. This is practice.
My first foaming was quite messy as well.
Once you get in a good rhythm...
There you go.
...it's cheese foam.
It's brilliant. It's molecular.
Let's grab our plates. I'm gelling with Beverly.
She's very confident.
She's doing mighty fine, my recruit.
Ooh -- mm.
Tell me what you think.
-Unbelievable. -Melt-in-your-mouth.
It's decadent. Not bad for the first time.
-No. -[Jeff cackles]
-Are you familiar with rhubarb? -I've had it in pie.
[Tiffany] But goes really well with strawberries.
Try to get some really thin pieces of rhubarb.
-Try to go thinner. -[Reza] A little heavy-handed.
-Ooh. -Yep, that'll work.
[Tiffany] All right, let's make our mascarpone cream mixture.
You're gonna add some vanilla and a little bit
of almond extract.
Taste the almond?
-Absolutely. -[Tiffany] You like it?
-You want it sweeter? -[Reza] I love it -- no.
OK, let's plate.
Crumble on the bottom. The cream.
Next, we're gonna do a little pink peppercorn.
Kinda goes with that floral-ness.
We have a little bit of our sauce on the bottom.
Who eats desserts with pepper on them?
Rich people. That's who.
Where my money at? Oh, I didn't win yet?
-[Jeff] This is for the ganache. -[Beverly] Yep.
[Jeff] Just dark chocolate
and cream for the pistachio cream custard.
We're gonna, like, temper this so we don't scramble the eggs.
Now we can carefully bring it to the oven.
Let's set it for 30 minutes.
Let's whip some cream. Dried strawberries.
All right, we're gonna go for fairly stiff peaks.
All right, let's brûlée. Sprinkle a nice, even sugar.
Now comes quenelles, and you're just kinda
scooping in there.
A quenelle is, like, just perfect, shiny egg shape.
-It's a little big. -Little big.
[Beverly] It's a little big.
It's an advanced move.
Let's try it.
It tastes exactly like spumoni.
-It's crazy. -That was amazing.
-Feeling good? -[Beverly] I am, actually.
Hey, Bev, go help out Reza real quick.
I think all that chunky pewter jewelry is getting in the way.
He did not call my [bleep] pewter, did he?
[Tiffany and Jeff cackle]
-You're the best. -I can't wait.
I'm so grateful to have you in my corner
and my partner for this finale.
I am just so excited to go have some fun, cook an amazing meal,
and hopefully bring home the win.
I'm gonna cook my heart off for you, Chef.
-I know you are. -Thank you so much, Chef.
I really appreciate you.
Chef Tiffany is definitely ambitious.
I feel a lot of pressure, but I'm gonna do her proud.
-Oh. -Oh, my God.
Let's do it.
[both laugh]
Today in the judges' chair, we have Viet Pham,
an award-winning chef and restaurateur.
Judy Joo -- cookbook author, and the chef behind Seoul Bird.
And Justin Sutherland --
chef and Emmy Award-winning television host.
[tense music playing]
-Hey. -Welcome, judges.
-Hello, hello. -Excited to be here.
Our two top recruits are about to prepare you a three-course,
restaurant-quality meal.
This is gonna be a blind tasting.
You'll be served meal X and meal Y.
Please be totally honest with your critiques and treat
this tasting like any other.
The winning celebrity will also be awarded $25,000
for the charity of their choice. So, the stakes are high.
[Jeff] We look forward to hearing what you have to say.
Enjoy, and we'll see you after the meal.
♪ Imma leave it all out there, yeah ♪
[Beverly] This competition has taught me a lot about being
more capable than I give myself credit for.
Reza, get ready, because I am bringing my A-game.
♪ I'm here to win ♪
[Reza] Going into the finale, I feel a lot of pressure.
Do or die, it's on me, and I do not want or plan to lose.
All right, Reza and Beverly.
Today, Tiffany and I cannot touch or taste your dishes,
but we will be at your side guiding you.
-Yeah. -Maybe sometimes yelling
at you, but all in the name of victory.
[victorious trumpet plays]
You have 90 minutes to prepare and serve your first course.
-That time starts now. -[all cheer]
[Jeff] Let's go, Bev. We know what to do.
[Tiffany] Everything for your broth is right there -- yep.
-Chocolate. -[Jeff] For the ganache.
First, I've gotta get my dessert started, because that's
how much work goes into it.
[Jeff] All right, good.
-[Reza] Two serranos, one Thai. -[Tiffany] Yeah.
First up is the cucumber broth.
I'm gonna blend that up, taste, and proceed accordingly.
The kick is coming through the most intense.
Too much. OK, so let's add a cucumber.
I love a lot of spice, but the culinary experts may
not appreciate that much heat. Amazing.
-Feel good? -I feel good.
-OK. -Light the grill.
♪ I'm on fire, are you feeling this heat? ♪
♪ You stand too close, get burnt by me ♪
From my experience, you do not typically
like fire in a kitchen.
Fire!
Summoning up the devil!
We're playing with fire here, Tiff.
Yes! Fill me up with spark!
Blow torching some Japanese charcoal.
Let it flame out. It really does set the mood.
Go throw those on the grill right now.
-Done-zo. -[Tiffany] Shirazi time!
This is a Shirazi salad, but it's way elevated.
It's like on the penthouse level of Shirazi salads.
[elevator dings]
-Fire. -[Jeff] All right, pastor.
Let's go.
I am definitely feeling the intensity of this cook.
Some of these are a little stubborn.
But I want to win this for Chef Jeff, and I wanna win
this for my charity.
-[Jeff] Great, done. -[Tiffany] OK, grab fish.
Mmm.
That's it.
[crickets chirping]
He hear me.
He's just trying to act like he don't.
-Yeah. -Yeah, Jeff.
Awesome.
[Jeff] Thirty minutes, recruits. Time is ticking.
We gotta make our salsa. Power, strength, determination.
-[Reza] You wanna hit the quinoa, you said? -[Tiffany] Yeah.
[Reza] We're adding crispy quinoa
because we needed more texture.
[Tiffany] OK, great. Put yourself some here.
But I'm nervous about it because we didn't even
try this before.
Yeah, just like that.
You're just moving it around so it cannot stick.
-[Tiffany] Less than 10 minutes, y'all. -[Jeff] Yeah, Bev.
[Reza] I'm using molds.
I'm putting Shirazi salad on top.
It requires precision.
Um, I don't like that one. Take it off.
[Jeff] All right, minute and a half.
-Don't [bleep] with it right now -- sorry. -OK.
When Chef Jeff isn't making jokes, you know that it is,
like, game time.
Bev, you gotta move quick.
[Beverly] Shoot.
[Tiffany and Jeff] Five, four, three, two, one.
Time's up. Good job.
-All right. -[Reza] Yay!
I'm feeling solid about this appetizer.
It looks delicious.
Whoo!
-That's some pretty shrimp. -Whoo-hoo!
They're so pretty.
Look at all this. I did that.
-[Tiffany laughs] -[silently praying]
-All right. -[Judy] Wow.
[Viet] Look at that -- nice.
Some Michelin star dishes, right?
[Judy] Yeah.
So, guys, first, we're about to taste appetizer X.
We have a sea bream tartare with a little Shirazi salad
on top and some cucumber broth.
I love the little table service
with pouring, this bright, vibrant cucumber jus around it.
I'm actually confused, because this is supposed to be
"America's Worst Cook." This is beautiful.
And can we admire the knife skills to chop all
the fish uniformly, the tomatoes, the cucumber?
And this person's also paying attention to texture,
these little breadcrumbs on top.
[Justin] I think I would've liked a little bit more of those.
When I got into the top, that gave just a nice little
crunch to cut through some of the softness.
-Maybe some tortilla chips. -[Judy] Yeah!
But it's got tang, it's got heat, bit of pickle.
It's delicious.
All right, guys, I think it's time to try dish Y.
We have some grilled prawns al pastor
with a pineapple, cucumber, and pomegranate relish,
a citrus avocado purée, and, Viet, just for you,
some blue corn chips. -[Viet chuckles]
I love the char on these prawns.
I'm loving the flavors of the al pastor,
the smokiness, the spice.
Things are just slightly under-seasoned.
That shrimp is beautifully cooked.
A salsa doing a purée,
doing a barbecue shrimp, a bit of frying.
I mean, they're really showing off a lot of technique here.
Pretty amazing for "Worst Cooks of America."
-I'm excited for the entrée. -Right?
-[Viet] Yep. -Let's go!
[Tiffany] Sixty minutes to serve your entrée.
Let's get our curry broth going.
I really wanna get rice on too, though.
[Reza] This is my favorite part because I'm comfortable with it.
-[Tiffany] Yeah, you've made curries now. -Yes.
Like, curry is my thang-thang.
-Get all that coconut milk. -[Reza] Lime leaves.
-[Tiffany] Ginger. -[Reza] Ginger.
-[Reza] Lemongrass. -[Tiffany] Perfect.
And so I feel confident. Bring it.
I want a little fish sauce and a little salt.
-[Tiffany] OK -- OK. -[Jeff] Round two.
This is when the fun begins.
We need the cream, the gelatin, and the Gruyere.
[Beverly] For my foam, I've gotta get
my Gruyere and my heavy cream, melt it up.
[Jeff] Turn it up a little bit just
so we can get a good melt on there.
And I need to get my pastrami rub, toasting, and fragrant.
Yeah -- ha! The ol' taste and flip.
Let's do it. Let's dance.
Feeling it? Are you feeling it?
I think that's delicious.
Reza, our curry is getting way too thick.
Oh, no.
We need to add a little chicken stock.
[Reza] The culinary experts have
very, very high standards.
They will know right away if something is off with my dish,
and the consistency has to be perfect.
Um, give me more.
Oh, this curry is driving us crazy.
It's just not performing the way I want it to.
I wanna make sure he has time to get it right.
Forty-two minutes.
Ooh, it's gonna be a close one.
God, please don't let my curry consistency take me down!
That's a good consistency but give me more
because it's still cooking. -[Reza] Because it's gonna
reduce down. -Exactly -- yep.
OK, cool.
Let's get our pickling liquid going.
There's so many elements on this plate.
[Jeff] Grab your mandoline, and now we gotta
do our cabbage.
Yep, yep, yep, yep, yep,
yep, yep. Good -- Done.
-OK. -Move it on.
I really wanted some more color on the plate,
so we shifted from regular potato chips to adding
sweet potato chips and actually beet chips.
That means a lot more work and a lot more on the mandoline.
I didn't realize how much of a workout this is.
It is. They say next to ultramarathons
and soccer, this is the hardest thing to do, is mandolining.
Chef, you make stuff up as you go along?
No, no, no. That's a fact, bro.
Google it.
Another fact that you might like to hear, I did some
research on the judges.
They love the entrails of shrimp, so you should
leave them in. -[Reza] Yeah?
Very important to do a little psychological warfare.
-Wow! -Mind games.
Only for your mind, Chef. Let's do our English peas.
[Reza] We're blanching them.
[Tiffany] All right, it's game time -- 31 minutes.
Next up, I'm grilling the lobster.
[Tiffany] Lobster off on a sheet tray.
Careful, I don't want it -- push this, please.
[laughs]
You're killing me -- all right. Let it go, let it go.
[Jeff] We gotta do our chips.
These -- grab a colander.
That guy -- sorry. I can't help.
It's like wearing a meat suit in a tiger cage,
and telling the tiger, "Don't eat the meat suit" -- crazy.
[Beverly] They look like seashells.
Isn't that cute? Put them on here first.
Spread the love. Check your grill.
Make sure it's hot -- ouch!
-It's hot. -[Jeff] Good.
I am feeling intimidated by this entrée.
I mean, Wagyu is fancy.
-Jeez. -[Jeff] It's fine.
[Beverly] But I do love this grill.
I'm gonna need a torch at home.
Keep it away from my son.
That's exactly what we wanted.
Go! Get it off.
[Reza] Check the rice.
-Perfect! -[Tiffany] OK.
-All right, let's get our plate. -All right, we got six minutes.
-Shingle these two first, OK? -Shingle which piece?
Turn it. Turn this. Turn this.
-Listen. -[Beverly] This?
[Jeff] Turn -- no.
Rotate it -- yeah.
It's getting pretty intense here in boot camp.
Get that on the plate, now!
[Beverly] It is very clear that I have a lot to do
and not a lot of time to do it.
Oh, foam.
-[Jeff] Grab it! -[Beverly] Foam!
[Jeff] You got literally a minute.
-Shake it! -[Beverly groans]
Go veggie right on top.
Give me a little sprinkle. Let it fall how it may.
Five, four, three, two, one. Hands up!
Whoo!
I feel like I was back in.
It's delicious. I'm good to go.
How do you feel? You got it done.
-OK. -It's gonna eat so good.
[Beverly] It may not look perfect,
but it is a flavor party on that plate.
[Viet] Let's move on to the entrée course.
Entrée Y.
We have pastrami Wagyu with a Gruyere foam.
Pickled red cabbage with salt and vinegar chips.
[Judy] Feels a bit rushed.
Maybe a little Jackson Pollock in there.
But Wagyu is cooked perfectly.
Great sear, you know, nice and pink in the center.
-[Justin] Really rich and fatty. -[Judy] Very nice.
What do you guys think of that cheese foam?
[Judy] It is light and airy,
and it tastes really, really nice.
Love the small, nice chiffonade of the cabbage.
Let's move on to dish X. We have a seafood curry.
There's lobster, shrimp,
and clams, and a fragrant red curry sauce.
It's very, very, very inviting.
[Justin] Love the way that they treated these vegetables.
They're crunchy. They've got sweetness.
This lobster is expertly cooked.
-Perfectly cooked. -[Justin] That is a really well
developed curry broth.
-It's balanced. -So tasty.
You know, as I mix this dish around, I see a lot
of orange-reds, like, very monotoned.
I wish that there was, like, maybe some other colors.
-Maybe some other vegetables? -[Viet] Yeah.
[Tiffany] You have 30 minutes to serve your dessert.
Let's go!
Crumble -- let's do crumble first.
I don't know what the other team is doing
for their dessert, but we've got deliciousness.
-Chef, 375 or 4? -[Tiffany] 375.
Trust and believe, I wanna win just as bad as Reza.
And strawberry and rhubarb is a dynamic duo.
It's classic. It's timeless.
It's just great.
More strawberry than rhubarb.
I need to get that on the stove to give it enough
time to soften up. -[Tiffany] Mm-hmm.
-Wonderful. -All right, grab our ramekins.
My crème brûlées have been setting in the fridge, so I am
ready to get them out.
[Jeff] Now we can get our fancy torch.
We got 15 minutes.
All right, more bubbles, like more bubbles.
Up, up, up, up. Yeah, yeah, yeah, yeah.
That one was perfect.
[Tiffany] Let's get strawberries cut, and then we'll do cream.
Seven weeks ago, if you told me to macerate strawberries,
I would have told you to get out of here.
[Tiffany] OK, cool.
Done -- strainer.
We gotta get that cream mixture.
I'm afraid of the whipped mascarpone.
-Still has chunks in there. -I know.
I need to make sure that I don't overwhip because I'm not
gonna have time to redo it.
-More cream? -No, no.
Just let it do its thing for a second.
Go slow.
-No, more. -More?
For my strawberry whip, I need to blend up
my freeze-dried strawberries.
Pull back -- stop. Take it out.
The whipped cream is looking whippy.
[Jeff] Let's try this.
It's actually like a mild sweetness.
-Beautiful. -We gotta do our rhubarb.
-Slivers. -Yes, we gotta do that.
I'm gonna execute with my mantra.
"Reza, you are the most light-handed human being
"on planet Earth. You were never heavy-handed.
You're known as a light-handed human."
People call me light-handed Reza.
[Tiffany] Five minutes.
All right, let's make as many quenelles as we can.
Quenelling is incredibly hard.
No, I don't know why you're twirling it.
-Bring it back. Stop putting more on there. -OK.
This last plating is critical.
Turn it unto itself by scraping against the bowl.
-This way. -Sure, that works.
You know what they say.
For every 400 quenelles, there's four good ones.
Perfect -- go. Put it on there!
Five, four, three, two, one.
You're done.
[Beverly] I pushed myself.
I challenged myself, and I'm really proud
of what I've accomplished here.
This is very stressful, but once it goes out,
it's out of my hands.
It's anyone's competition at this point.
Oh! [laughs]
All right, let's do desserts. Dessert X.
We have a chilled strawberry rhubarb soup with mascarpone
and pink peppercorns.
The fragrance coming off of this,
you smell the strawberries, you smell that mint,
and that little twist of rhubarb on top,
so charming and playful.
-Strawberry Fields, man. -Yeah.
This is just pure essence of strawberry.
It's actually really, really nice.
And it's not overwhelmingly sweet.
-There's balance here. -Wow.
-[Judy] It is really, really nice. -I was not expecting that.
I have one criticism. My cream's over-whipped.
Let's move on to Dessert Y.
We have a spumoni crème brûlée with a ganache bottom,
pistachio custard, and strawberry whip.
I don't think that the brûlée
on the top is quite successful. It's not crunchy.
But, like, the crème brûlée itself is very silky,
so it's executed really beautifully.
This pistachio cream is absolutely spot-on.
Pistachio flavor really comes through strongly.
But I'd like to see a fruit component or something
with some acidity or some brightness.
So we had two very different menus here.
There was a level of professionalism that I was
seeing through all those dishes that you wouldn't normally see
in America's worst cooks.
Very tough decision, but I think I know which one
of the meals I'll order again. Do you?
-Absolutely. -For sure.
[soft, suspenseful music playing]
All right, judges, I hope you enjoyed your meals.
I think it's time that you have met the two celebrities
that cooked for you today.
This is Reza, who prepared Meal X.
This is Beverly, she made Dish Y.
I think it's incredible that the two of you were once
considered the worst cooks in America.
I can confidently say that that is no longer true.
All right, so let's start with the appetizer course.
Appetizer X.
That beautiful sea bream tartare
with that cucumber consomme.
The acidity, the flavor of that was incredible.
So much technique that went into it.
It was full of nuance.
The way that you cut the vegetables
is really highly skilled.
However, I felt like there was a little bit of lack of texture.
But overall, the dish was amazing.
-Thank you, Chef. -[Justin] Appetizer Y.
Those grilled prawns al pastor with that beautiful salsa
and that avocado purée.
I really love the flavors of your dish.
The acidity of that salsa with the pineapple
and the pomegranate was wonderful.
But we missed salt.
Let's move on to the entrée course.
Entrée X, the seafood curry. There was texture.
There was flavors that literally danced
on our tongues. It was incredibly balanced.
Great job.
However, I felt like there was a little bit of lack
of vegetables and texture.
Dish Y, the Wagyu pastrami with the cheese foam.
We loved the idea and the vision.
The dish was wonderfully executed.
It was fatty, it was rich.
There was some acidity that balanced it out.
There were so many different textures.
However, it lacked a little bit of a cohesiveness that really
brought the dish together.
Let's move on to the dessert course.
Dessert X, the chilled strawberry
rhubarb soup. It was absolutely incredible.
Extremely well-executed.
There was thoughtfulness that was put into your dish.
Your cream was a little bit over-whipped, but otherwise
it was a gorgeous dish.
Dessert Y, the spumoni crème brûlée with a dark,
bitter chocolate ganache and the strawberry whip on top.
The dish was executed really beautifully.
I caught myself thinking, there's no way
this is a worst cook.
The crème brûlée was velvety, silky, perfectly cooked.
The brûlée wasn't quite there.
We missed that little bit of crack of the caramelization
on the top.
This was a very tough decision for us to make.
Unfortunately, there can only be one winner.
And the winner is...
[soft, suspenseful music playing]
...Reza.
[Tiffany squeals]
-[Beverly] Good job, Rez. -What?
Oh, my God.
I did it? I won?
I won the competition.
All right, Reza, not only did you win the competition,
yes, but you are taking home
$25,000 for the charity... -Oh, my God.
...of your choice.
Tell us who you're representing.
The City of Hope, which is a cancer hospital
and research center, and they believe that every human
deserves really impeccable healthcare.
I have a lot of people in my life that have been impacted
by cancer, so I'm so grateful that City of Hope gets
to receive this $25,000
and continue the great work that they do.
Good stuff.
-Hats off to both of y'all. -[both] Thank you.
I am walking out of here with my head held high.
I have learned so much.
I'm excited to make my family incredible meals and share
this love of cooking with them.
You also, Beverly, are not going home empty-handed.
You are taking home $2,500 for the charity of your choice.
What organization have you been playing for?
I am playing for Alliance of Moms, which helps support
the young women in foster care who find themselves pregnant.
-Moms helping moms. -[Jeff] Amen.
-Thank you. -[all applaud]
[Tiffany laughs]
I cannot wait to share this news with my husband
and cook for him.
[jazz music playing]
I'm so honored to, like, bring this home for you.
[Tiffany] Oh, no, for you, for you.