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This is it.
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After weeks of intense
culinary training,
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it's finals week
at Flavortown Academy.
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Out of the seven home cooks
who first entered
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our culinary program,
only the three best students
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showed the talent, tenacity,
and drive
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to make it
to the senior finals.
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Tonight, they'll have
to combine
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every lesson
that professors Jet
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and Antonia have taught them
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in order to pass the toughest,
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most twisted culinary test
of all time.
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You have three
different challenges
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in the same exact round.
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Even though
we have limited ingredients,
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everything needs
to be precise.
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-[screams]
-You did it.
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Who will graduate
Flavortown Academy
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with top honors
and which professor will see
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one of their students win
the $35,000 grand prize?
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The student
whose graduation dinner
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was the most worthy
of earning them
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the top honors is...
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It's finals week
in Flavortown Academy
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tonight on
Guy's Grocery Games.
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So let's welcome
Flavortown Academy seniors.
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Now, first up,
from Professor Jet's class,
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we have Maria Koutsogiannis,
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the Greek chef
and food influencer
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from Calgary, Alberta.
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Woo! That's right.
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-Let's go.
-Team duo.
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So much has happened
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in the past couple of weeks.
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Working with my student,
Maria, for five weeks
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and watch the growth...
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More fat.
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But the fat will go in
with the lamb.
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Someone's not listening
to Professor.
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[Maria] No, no, no.
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Professor Jet
taught me calmness.
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Don't go crazy.
Don't go crazy.
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And then salt. A lot of salt.
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Very confident
she can go all the way.
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-Bam.
-Go get 'em.
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Hang on, Chef.
You got one left.
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Just need one.
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And from Professor
Antonia's class...
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-Woo!
-Woo!
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[Guy] Jeff Kim AKA Crunch Dad,
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whose Korean-Japanese
fusion recipes
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are a big hit on TikTok
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and Diana Silva,
the food blogger
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who shares
her family's Mexican
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and Portuguese recipes
with the world.
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Over the last five weeks,
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I have seen these two students
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grow so much.
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From the way they presented,
to the way they plated,
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to the way they shopped,
to the way they cooked
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has completely changed.
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I almost want like a yearbook
of all of our memories.
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When I started
at Flavortown Academy,
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I'm like, "Just gotta make it
to week five." And I did.
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[Jeff] It's the finale.
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My nerves, it's just...
I'm just so nervous.
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Well, students,
our senior class,
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you have made it
to finals week.
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-Congratulations.
-Yeah, we have.
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Congratulations. Good job.
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Tonight will be
the ultimate exam.
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You'll have to combine
everything you've learned,
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and at the end of the night,
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one of you will graduate
with top honors
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and earn that scholarship
grand prize,
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$35,000.
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-Woo!
-[Jet] Wow. Wow. Wow.
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35,000 bucks.
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It's a lot of money.
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Are you ready
for your final exams?
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-We're ready.
-Yes. Yes.
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-You ready?
-Yup.
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[Guy] But, first...
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Oh, no.
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we have a final exam
for your professors.
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Oh.
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So without further ado,
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the best TA in the business,
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give it up for Hunter Fieri.
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-[Jet] Woo!
-[Antonia] Hunter.
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What do you got?
What do you got?
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Grab a whiteboard.
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Go ahead and hand that
off to 'em.
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Hand the markers
and prepare to use that
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in this culinary juggernaut
of questions.
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The winner will earn
an advantage for their class.
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Our last and final
advantage round.
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Yeah, I haven't won
since enrollment week.
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It's gonna be
the best out of three.
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The first question is,
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"Often used to make
mac and cheese,
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mornay sauce
is a variation of which
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of the French mother sauces?"
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All right. Antonia?
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-And Jet?
-Bechamel.
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-You both get it.
-Woo.
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[Guy] Second question.
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"Used to make pudding
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and the pearls in boba tea,
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tapioca is made
from the ground extract
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of what root?"
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Cassava and cassava.
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Well done.
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"What familiar flavor is made
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from the pickled flower buds
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of a Mediterranean bush?"
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And it is not saffron.
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It is caper.
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-[Hunter] Wow.
-[Guy] Congratulations,
Chef Jet.
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You get two out of the three.
You win.
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Four in a row I've won.
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Any advantage in Flavortown
can mean a win.
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-[Maria] You did so good.
-[Guy] Fantastic.
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Here we go. Seniors, time
to kick off finals week.
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I want you to make
an upscale entree.
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Prove to the judges
that you are on a roll.
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Wait. Roll. Roll. Oh,
I know what that meant.
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-You wanna do that?
-Yeah.
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-Go.
-Okay. All right.
We can do it.
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-You're gonna love this.
-[Hunter] We can do it.
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Oh. [chuckles]
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Whoa.
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[Guy] All right. Here we go.
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Time to play
one of our favorite games.
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It's an oldie but a goodie,
and it's a little Let It Roll.
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-Oh.
-Oh, my God.
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Yup.
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We're gonna determine
the details
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of your dish with these dice.
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-Oh, no.
-We have one
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that has various
budget amounts,
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so you can show us
what you've learned
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on your freshman course
which was budget battle.
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Then we have one
with gourmet ingredients,
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so you can show us
what you learned
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when you were elevating food
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in your sophomore course.
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Then we have one that goes
to international ingredients,
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so you can demonstrate
the mastery of global flavors
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that you learned
in your junior course.
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And each one of you
gets to roll one.
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Our most recent winner,
what would you like to roll?
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I think the budget.
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The budget? Fantastic.
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There you go.
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What are our options
here, Guy?
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The options are $18 to $23.
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-[Jet] $23. $23.
-[Antonia] Hey, batter,
batter, batter, swing.
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That's amazing. $23.
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[cheers and applause]
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Well done, Maria.
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Diana, what's it gonna be?
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I'll take the middle one.
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Your gourmet items,
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we have vanilla bean,
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guanciale, caviar, champagne,
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saffron, and Iberico ham.
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[Jeff] Yeah.
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[Guy] There we go.
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-Iberico ham.
-Iberico ham.
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[Jet] Iberico ham. Okay.
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-[Antonia] Winner.
-[Jet] Okay.
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And for the international
ingredients,
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canned huitlacoche,
chapulines,
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grasshoppers, canned escargot,
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wasabi paste, bonito flakes,
and jarred cactus.
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[Jet] Don't let us down,
Captain Crunch.
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-[Antonia] Canned--
-Here we go.
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-[Antonia] Bonito flakes.
-[Jet] We don't...
We don't want...
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-[Antonia] Wasabi paste.
-[Guy] International
ingredients.
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And you get
canned huitlacoche.
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What is that?
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That's like the mold on corn.
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-What?
-A little corn fungus.
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Who doesn't like to party?
We do.
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So we have got huitlacoche,
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Iberico ham, 23 bucks.
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Upscale entree.
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-Wow.
-Professor Jet,
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since you won the challenge,
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I'm gonna give your student
an extra $3.
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Okay.
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Thirty minutes
to shop, prepare,
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and plate your upscale entree.
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You'll not need
to use your $23
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on Iberico ham
and the huitlacoche.
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And because
of the severity of this,
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we will not do a three,
two, one, go.
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[laughs]
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Not really. I wasn't doing
the three, two, one, go.
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-It's senior week.
-This is it.
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There are three of us left.
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The students have to make
an upscale entree.
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[sighs]
I don't like budget battle.
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This is gonna be a tough one.
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[sighs] This is a whole
other level of wow.
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Woo!
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00:07:17,467 --> 00:07:19,567
But, luckily,
I have Professor Jet.
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[Jet] Find that upscale.
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00:07:21,000 --> 00:07:22,700
But, remember,
it's a budget battle.
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My advice is to get a star
of the show protein.
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Pork chop looks good.
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It's only $6.99...
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-This one?
-for all four.
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I like that play.
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If there's pre-made
mashed potatoes in a box,
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-that would save me time.
-I totally agree.
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Instant mashed potatoes,
really smart move.
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Sure gets a lot of things
in one ingredient.
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So I have to use Iberico ham
and huitlacoche.
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What is that?
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The huitlacoche is gonna
throw them all off.
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So the international
ingredient is huitlacoche
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which is corn fungus.
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00:07:51,166 --> 00:07:52,667
Maybe a little fresh corn
right there.
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[Maria] Why wouldn't I
just incorporate corn
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with the huitlacoche?
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[Jet] Garlic.
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-Or no.
-[Jet] Peeled.
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-What are you doing?
-This one?
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00:08:01,567 --> 00:08:02,767
[Jet] I don't like that one.
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00:08:02,767 --> 00:08:03,767
Picking jar garlic.
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It's not the right place
to shortcut.
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Use good garlic.
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Do you need a sweet moment?
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'Cause you have
the extra money.
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-Getting a--
-I was thinking
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-mango might shine here.
-No.
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The peaches are incredible.
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Pork and stone fruit.
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Shows creativity
and chefyness.
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-[Maria] I'm gonna--
-[Jet] Go. Get to the till.
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I am a proud professor.
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-[Maria] How are you?
-[Wendy] I'm good, honey.
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Those three extra dollars
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that Professor Jet won us
is crucial.
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-[Wendy] $24 45.
-Good shop. Good shop.
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And I'm very confident
she can go all the way.
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[Jeff] Holy smokes.
What am I gonna make?
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Iberico ham
and canned huitlacoche.
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00:08:36,767 --> 00:08:39,100
At least, the whammies
aren't part of the budget.
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Shrimp. $12 there.
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That's more than half
of my budget.
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Top it off with the caviar.
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00:08:46,467 --> 00:08:47,900
Oh, shoot. You know what?
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00:08:47,900 --> 00:08:49,367
-That's way too expensive.
-Yup. Yup.
257
00:08:49,367 --> 00:08:51,266
Now, I gotta think real cheap.
258
00:08:51,266 --> 00:08:52,800
What else are you doing
with your shrimp?
259
00:08:52,800 --> 00:08:54,300
I have the Iberico ham.
260
00:08:54,300 --> 00:08:55,567
Instant mashed potatoes.
261
00:08:55,567 --> 00:08:58,000
Okay. Instant mashed potatoes
are not delicious.
262
00:08:58,000 --> 00:08:59,000
-I'm gonna tell you that now.
-Okay.
263
00:08:59,000 --> 00:09:00,300
-Go get fresh potatoes.
-Okay. I got it.
264
00:09:00,300 --> 00:09:01,367
-You got it.
-Yukon potatoes.
265
00:09:01,367 --> 00:09:02,333
Yukon potatoes. Got it.
266
00:09:02,333 --> 00:09:03,667
[Antonia] Three. That's it.
That's all you need.
267
00:09:03,667 --> 00:09:04,767
[Jeff] Three? Just three.
Got it.
268
00:09:04,767 --> 00:09:06,567
I need some greens
on this plate.
269
00:09:06,567 --> 00:09:08,667
Chef, I don't know
what to make with my veggies.
270
00:09:08,667 --> 00:09:11,266
What about bok choy leaves?
271
00:09:11,266 --> 00:09:13,500
These are $1.99 and like
the leaves are very high end.
272
00:09:13,500 --> 00:09:14,500
I just need like... I just...
273
00:09:14,500 --> 00:09:15,700
You know what? That's perfect.
274
00:09:15,700 --> 00:09:17,100
I'm gonna go with bok choy.
275
00:09:17,100 --> 00:09:18,300
I need like a coating
on the outside or something.
276
00:09:18,300 --> 00:09:19,567
You don't actually. You got...
277
00:09:19,567 --> 00:09:21,000
You remember, at your station,
you have flour, corn starch.
278
00:09:21,000 --> 00:09:22,400
-You can make a batter. Okay.
-I'll do that. Yes.
279
00:09:22,400 --> 00:09:24,000
That's why
she's the professor.
280
00:09:24,000 --> 00:09:25,166
Go and pay.
281
00:09:25,166 --> 00:09:26,767
There is a teacher-student
bond that's been developed.
282
00:09:26,767 --> 00:09:29,000
They trust me.
I know what they can do.
283
00:09:29,000 --> 00:09:31,066
I know when to push them.
It's great.
284
00:09:31,667 --> 00:09:33,100
$22.96.
285
00:09:33,100 --> 00:09:35,266
That was the skin
of your teeth, dude.
286
00:09:35,266 --> 00:09:36,600
-I was literally gonna...
-Keep the change. Thank you.
287
00:09:36,600 --> 00:09:38,567
I'll take it.
Give me the 4 cents.
288
00:09:38,567 --> 00:09:40,333
-Thank you, Wendy.
-You're welcome.
289
00:09:41,100 --> 00:09:44,166
$23 is such a small
amount of money
290
00:09:44,166 --> 00:09:45,700
to do an upscale dish with.
291
00:09:45,700 --> 00:09:47,800
-Tell me what you want.
-[Diana] I got
the shrimp already.
292
00:09:47,800 --> 00:09:49,300
I was thinking of doing
a little bit of fish too.
293
00:09:49,300 --> 00:09:51,667
I'm immediately thinking
siete mares,
294
00:09:51,667 --> 00:09:53,200
a seven seas stew.
295
00:09:53,200 --> 00:09:54,600
I don't know if you have
the money for it.
296
00:09:54,600 --> 00:09:56,000
Remember, you only have $23.
297
00:09:56,000 --> 00:09:56,967
Okay. Never mind.
298
00:09:56,967 --> 00:09:58,500
So I'm going for the shrimp.
299
00:09:58,500 --> 00:10:00,100
I know that's going to work
300
00:10:00,100 --> 00:10:01,867
with the salty Iberico ham.
301
00:10:01,867 --> 00:10:03,166
[Antonia] So 10 more dollars.
302
00:10:03,166 --> 00:10:04,667
[Diana] Canned huitlacoche
303
00:10:04,667 --> 00:10:06,266
is like a Mexican truffle.
304
00:10:06,266 --> 00:10:07,367
Your crema.
305
00:10:07,367 --> 00:10:10,700
[Diana] I can use the crema
and make a cream
306
00:10:10,700 --> 00:10:12,800
that's going to compliment
the huitlacoche.
307
00:10:12,800 --> 00:10:14,000
You need like a starch.
308
00:10:14,000 --> 00:10:15,367
Diana wants to make a stew.
309
00:10:15,367 --> 00:10:16,800
It's supposed to be a dinner.
310
00:10:16,800 --> 00:10:18,767
So, for Diana, it's really
all in the plating.
311
00:10:18,767 --> 00:10:20,567
-And that's gonna go inside?
-[Diana] Yeah.
312
00:10:20,567 --> 00:10:21,867
[Antonia]
You need a vegetable.
313
00:10:21,867 --> 00:10:23,400
You need an herb.
It's gonna be like a stew.
314
00:10:23,400 --> 00:10:24,667
-[Diana] Yeah.
-Okay. Great.
315
00:10:24,667 --> 00:10:26,600
And what's the base
of the broth
or whatever it is?
316
00:10:26,600 --> 00:10:27,867
-I need to...
-Okay.
317
00:10:27,867 --> 00:10:28,800
figure that out.
318
00:10:28,800 --> 00:10:30,367
I normally make it
from scratch.
319
00:10:30,367 --> 00:10:32,166
I let it simmer for hours.
320
00:10:32,166 --> 00:10:34,467
I've got to do this fast.
321
00:10:34,467 --> 00:10:36,000
Oh, seafood stock.
322
00:10:36,000 --> 00:10:37,834
[Antonia] Good.
If you're ready, let's go.
323
00:10:40,367 --> 00:10:41,867
$24.45.
324
00:10:41,867 --> 00:10:42,900
Let's get rid of the avocado.
325
00:10:42,900 --> 00:10:44,467
That kind of breaks my heart.
326
00:10:44,467 --> 00:10:46,800
Siete mares always has
chopped avocado on top of it.
327
00:10:46,800 --> 00:10:49,166
You're $23 even.
328
00:10:49,166 --> 00:10:50,166
-$23 even?
-Yup.
329
00:10:50,166 --> 00:10:51,200
Wow.
330
00:10:51,200 --> 00:10:52,767
Going into this finale,
331
00:10:52,767 --> 00:10:54,266
I am just stressed
out of my mind
332
00:10:54,266 --> 00:10:56,367
because this is it.
333
00:10:56,367 --> 00:10:57,767
[Antonia] This first.
Potatoes.
334
00:10:57,767 --> 00:10:59,467
-Potatoes, we're gonna go.
-Peel.
335
00:10:59,467 --> 00:11:01,667
So here to judge
tonight's final exams
336
00:11:01,667 --> 00:11:03,367
are three professors emeritus.
337
00:11:03,367 --> 00:11:05,467
Well, we have renowned
restaurateur
338
00:11:05,467 --> 00:11:07,166
and a master of our market,
339
00:11:07,166 --> 00:11:09,700
the one and only Super-chef
Darnell Ferguson,
340
00:11:09,700 --> 00:11:13,200
culinary powerhouse and winner
of Tournament of Champions,
341
00:11:13,200 --> 00:11:16,033
for the champ herself,
Chef Mei Lin,
342
00:11:17,300 --> 00:11:19,667
and a visiting professor
of food criticism
343
00:11:19,667 --> 00:11:21,467
who was kicked out
of the school he was at
344
00:11:21,467 --> 00:11:23,100
and owner
of San Diego Magazine,
345
00:11:23,100 --> 00:11:24,767
Troy "Boy" Johnson.
346
00:11:24,767 --> 00:11:26,266
-That's true.
-[Guy] All right. This is big.
347
00:11:26,266 --> 00:11:28,667
These chefs, four weeks ago,
348
00:11:28,667 --> 00:11:30,367
came in here as rookies.
349
00:11:30,367 --> 00:11:31,567
They're all seniors now.
350
00:11:31,567 --> 00:11:35,266
$35,000
and a pretty big title.
351
00:11:35,266 --> 00:11:37,433
Twenty-three minutes.
Twenty-three left.
352
00:11:39,800 --> 00:11:41,567
So, Chef Jet,
what's the game plan?
353
00:11:41,567 --> 00:11:43,567
Because we have Iberico,
which is pig,
354
00:11:43,567 --> 00:11:46,333
she's gonna do
some nice fatty bone-in chops.
355
00:11:47,100 --> 00:11:48,900
[Guy] And what about
this huitlacoche?
356
00:11:48,900 --> 00:11:51,767
She's gonna do a cream corn
with huitlacoche in it.
357
00:11:51,767 --> 00:11:54,300
Corn twice. Pork twice.
358
00:11:54,300 --> 00:11:56,500
Do a mashed potato and somehow
incorporate the fruit,
359
00:11:56,500 --> 00:11:57,900
'cause pigs and fruit
makes sense.
360
00:11:57,900 --> 00:11:59,600
And how's the Iberico
gonna be employed?
361
00:11:59,600 --> 00:12:01,100
[Maria] It goes into the corn.
362
00:12:01,100 --> 00:12:02,867
[Guy] Okay. I like it.
I like it.
363
00:12:02,867 --> 00:12:04,400
[Jet]
Maria is very laser-focused.
364
00:12:04,400 --> 00:12:06,800
All of her skills,
ability, confidence.
365
00:12:06,800 --> 00:12:08,667
It's been super cool
366
00:12:08,667 --> 00:12:10,467
just to see her
get better and better.
367
00:12:10,467 --> 00:12:12,900
A little bit of a Iberico
into that cream corn
368
00:12:12,900 --> 00:12:13,900
might not hurt the seasoning.
369
00:12:13,900 --> 00:12:15,166
[Maria] Oh, that's where
it's going.
370
00:12:15,166 --> 00:12:16,700
Oh, good. Roll it.
371
00:12:16,700 --> 00:12:18,934
Cut it into strips.
Strips into dices.
372
00:12:20,300 --> 00:12:22,567
Cream of corn
doesn't speak upscale to me,
373
00:12:22,567 --> 00:12:25,767
but I know that it can be
with the huitlacoche.
374
00:12:25,767 --> 00:12:27,266
[Jet]
Taste the huitlacoche quickly.
375
00:12:29,000 --> 00:12:30,900
Tastes a little bit like...
376
00:12:30,900 --> 00:12:32,400
It's got mushroom umami.
377
00:12:32,400 --> 00:12:33,600
That's it. You nailed it.
378
00:12:33,600 --> 00:12:35,266
Use it like mushroom umami.
379
00:12:35,266 --> 00:12:37,166
So huitlacoche is going
into my cream of corn.
380
00:12:37,166 --> 00:12:38,233
[Troy] It's down to this.
381
00:12:38,233 --> 00:12:39,767
Obviously, our contestants
have a lot invested in this,
382
00:12:39,767 --> 00:12:41,867
but the coaches,
the professors
383
00:12:41,867 --> 00:12:43,567
also have so much on the line.
384
00:12:43,567 --> 00:12:45,100
They've gotten
to know these people.
385
00:12:45,100 --> 00:12:46,500
They've taught 'em everything
386
00:12:46,500 --> 00:12:47,800
that they possibly could
about competing.
387
00:12:47,800 --> 00:12:50,433
There's pride
in those professors right now.
388
00:12:55,767 --> 00:12:58,467
[tense music playing]
389
00:12:58,467 --> 00:13:00,800
In this one, you have three
different challenges
390
00:13:00,800 --> 00:13:02,467
in the same exact round.
391
00:13:02,467 --> 00:13:04,600
So the upscale.
We have the budget.
392
00:13:04,600 --> 00:13:06,667
And the last one
could be international,
393
00:13:06,667 --> 00:13:09,266
like we're gonna be able
to see who has grown the most.
394
00:13:09,266 --> 00:13:11,100
Whole different kind
of panic attack. Yeah.
395
00:13:11,100 --> 00:13:13,767
[Guy] Twenty minutes.
Twenty to cook.
396
00:13:13,767 --> 00:13:14,767
Let's get the base going.
397
00:13:14,767 --> 00:13:16,367
Can you get garlic
aromatics going?
398
00:13:16,367 --> 00:13:18,300
Yeah.
399
00:13:18,300 --> 00:13:20,567
All right. Let's go.
We gotta start cooking
big time.
400
00:13:20,567 --> 00:13:22,667
-How we doing, Diana?
-Doing okay, Chef.
401
00:13:22,667 --> 00:13:24,700
I'm making
a creamy siete mares.
402
00:13:24,700 --> 00:13:26,867
-Seven seas.
-Seven seas.
403
00:13:26,867 --> 00:13:28,867
Got it. What seas
do you have in there?
404
00:13:28,867 --> 00:13:30,567
Well, I just only have one sea
405
00:13:30,567 --> 00:13:32,000
'cause I was cooking
on a budget,
406
00:13:32,000 --> 00:13:33,467
so I'm making a shrimp stew.
407
00:13:33,467 --> 00:13:35,166
What do you have
in here so far?
408
00:13:35,166 --> 00:13:36,400
I have some garlic.
409
00:13:36,400 --> 00:13:39,200
I have some peppers, stock.
410
00:13:39,200 --> 00:13:40,767
Is the huitlacoche
in there yet?
411
00:13:40,767 --> 00:13:41,900
Not yet.
That's gonna go on the crema
412
00:13:41,900 --> 00:13:43,266
it's gonna go on top.
413
00:13:43,266 --> 00:13:44,667
And where
is your Iberico ham going?
414
00:13:44,667 --> 00:13:46,667
It's gonna be used
as kind of a crumbly topping.
415
00:13:46,667 --> 00:13:48,567
-Got it.
-You have very little product.
416
00:13:48,567 --> 00:13:50,600
I would make sure you use
every single potato, okay?
417
00:13:50,600 --> 00:13:51,900
[Diana] Okay.
418
00:13:51,900 --> 00:13:54,700
Antonia definitely taught me
about layering,
419
00:13:54,700 --> 00:13:57,800
like putting something fried
into a stew,
420
00:13:57,800 --> 00:14:01,166
and that will help me have
more textures and upscale.
421
00:14:01,166 --> 00:14:02,567
-It does.
-If you wanna thicken that up,
422
00:14:02,567 --> 00:14:04,166
does it ever get thickened up
with a roux?
423
00:14:04,166 --> 00:14:05,367
[Diana] I could.
I could do that.
424
00:14:05,367 --> 00:14:06,600
Put more butter in it.
425
00:14:06,600 --> 00:14:08,600
Winning the $35,000
426
00:14:08,600 --> 00:14:10,667
would give me the opportunity
427
00:14:10,667 --> 00:14:12,400
to launch the salsa
428
00:14:12,400 --> 00:14:14,767
that I've been working on
for 30 years.
429
00:14:14,767 --> 00:14:16,567
The foundation is my mom.
430
00:14:16,567 --> 00:14:19,166
I wanna honor my family.
431
00:14:19,166 --> 00:14:20,300
I feel great.
432
00:14:20,300 --> 00:14:22,166
My potatoes.
433
00:14:22,166 --> 00:14:24,600
And I gotta dice them up
as small as possible
434
00:14:24,600 --> 00:14:28,000
so that I can get them cooking
as fast as possible.
435
00:14:28,000 --> 00:14:29,166
What's your game plan?
436
00:14:29,166 --> 00:14:31,467
I'm gonna do a shrimp,
deep-fried.
437
00:14:31,467 --> 00:14:35,100
It's gonna have some crispy
Iberico ham on there.
438
00:14:35,100 --> 00:14:37,667
And then it's gonna be sitting
on top of mashed potatoes.
439
00:14:37,667 --> 00:14:39,000
And what's going on
with the huitlacoche?
440
00:14:39,000 --> 00:14:40,400
-Where's that going?
-That is going straight
441
00:14:40,400 --> 00:14:41,667
into my mashed potatoes here.
442
00:14:41,667 --> 00:14:43,200
[Antonia] Jeff has really
kind of blossomed
443
00:14:43,200 --> 00:14:44,567
into a more confident cook.
444
00:14:44,567 --> 00:14:46,667
He needs a little less
like guidance from me.
445
00:14:46,667 --> 00:14:48,367
I'm right now seasoning
my shrimp
446
00:14:48,367 --> 00:14:50,166
just so the base of it
actually has some
447
00:14:50,166 --> 00:14:51,700
of that flavoring in it.
448
00:14:51,700 --> 00:14:53,634
Think about your batter
right after that.
449
00:14:55,066 --> 00:14:58,200
If I win, I'm one step closer
to taking my kids
450
00:14:58,200 --> 00:15:00,467
on this once-in-a-lifetime
journey to Korea.
451
00:15:00,467 --> 00:15:04,567
I really want them to get
a chance to meet family
452
00:15:04,567 --> 00:15:06,667
that's out there,
enjoy the food,
453
00:15:06,667 --> 00:15:09,367
and cherish those moments
for the rest of their lives.
454
00:15:09,367 --> 00:15:10,800
Even though
we have limited ingredients,
455
00:15:10,800 --> 00:15:12,266
everything needs
to be precise...
456
00:15:12,266 --> 00:15:14,867
-Thank you, Chef.
-so trim them nice.
457
00:15:14,867 --> 00:15:16,667
And think about this with Jet,
by nature,
458
00:15:16,667 --> 00:15:18,266
you would wanna
have two people
459
00:15:18,266 --> 00:15:19,367
in your senior class,
460
00:15:19,367 --> 00:15:20,567
but just having one,
461
00:15:20,567 --> 00:15:22,400
you can like ultra-focus on,
462
00:15:22,400 --> 00:15:24,100
while Antonia's dividing
her time between two.
463
00:15:24,100 --> 00:15:25,367
-[Troy] Yeah.
-Like you can...
464
00:15:25,367 --> 00:15:27,100
He can put all his time
into her dish.
465
00:15:27,100 --> 00:15:28,467
[Maria] I'm gonna flip these.
What do you think?
466
00:15:28,467 --> 00:15:29,867
Uh, nope.
467
00:15:29,867 --> 00:15:31,166
-No, not yet?
-Nope.
468
00:15:31,166 --> 00:15:32,967
I mean, having that little
birdie on your shoulder
469
00:15:32,967 --> 00:15:34,934
where that little birdie
is Jet Tila, that's nice.
470
00:15:37,000 --> 00:15:38,900
Nice. Nice.
471
00:15:38,900 --> 00:15:40,667
I'm gonna get
the instant mash prepped.
472
00:15:40,667 --> 00:15:42,367
Fourteen minutes.
473
00:15:42,367 --> 00:15:43,900
[Maria]
This is an upscale dish
474
00:15:43,900 --> 00:15:46,567
and I'm using
instant mashed potatoes.
475
00:15:46,567 --> 00:15:48,800
It's a big risk but that's not
the star of the show.
476
00:15:48,800 --> 00:15:49,867
Let's just hone in
477
00:15:49,867 --> 00:15:52,367
on that beautiful
bone-in pork chop.
478
00:15:52,367 --> 00:15:53,967
Okay. I'm gonna let those
just sit.
479
00:15:53,967 --> 00:15:55,066
[Jet] Okay.
480
00:15:56,600 --> 00:15:57,800
-Guess I shouldn't
be doing that.
-They're creamy.
481
00:15:57,800 --> 00:15:58,867
They are creamy.
482
00:15:58,867 --> 00:16:00,367
This might be the best
483
00:16:00,367 --> 00:16:02,066
I've seen Maria cook so far.
484
00:16:03,166 --> 00:16:04,800
Jet, what she doing
with those peaches?
485
00:16:04,800 --> 00:16:06,300
Peaches and pork's
in her mind.
486
00:16:06,300 --> 00:16:08,300
Can't go wrong with that.
487
00:16:08,300 --> 00:16:11,767
[Jet] Pork and fruit
are such a lovely pair.
488
00:16:11,767 --> 00:16:13,166
Reads super upscale.
489
00:16:13,166 --> 00:16:14,567
Remember, you still have
four plates
490
00:16:14,567 --> 00:16:15,767
that looks beautiful.
491
00:16:15,767 --> 00:16:17,667
I'm thinking to myself,
"How else can we bring Iberico
492
00:16:17,667 --> 00:16:18,667
into this dish?"
493
00:16:18,667 --> 00:16:20,467
-We fry it.
-I love it.
494
00:16:20,467 --> 00:16:22,400
You're a genius.
495
00:16:22,400 --> 00:16:24,800
[Maria]
Utilizing the ingredients
in different ways.
496
00:16:24,800 --> 00:16:26,834
This is really great gameplay.
497
00:16:27,667 --> 00:16:28,900
[Maria]
The fact that I'm here,
498
00:16:28,900 --> 00:16:30,467
it means everything to me.
499
00:16:30,467 --> 00:16:32,166
Back in the day, I suffered
from an eating disorder.
500
00:16:32,166 --> 00:16:34,400
I was bulimic
for seven years.
501
00:16:34,400 --> 00:16:36,200
I've come a long way.
502
00:16:36,200 --> 00:16:37,900
So I wanna start
putting some money
503
00:16:37,900 --> 00:16:39,567
towards my passion project.
504
00:16:39,567 --> 00:16:41,100
Something called
The Foundation,
505
00:16:41,100 --> 00:16:43,600
where we are gonna help
support people
506
00:16:43,600 --> 00:16:46,166
with eating disorders
and support their families.
507
00:16:48,266 --> 00:16:51,600
[Guy] Students, final exam,
nine minutes left.
508
00:16:51,600 --> 00:16:52,834
Nine to go.
509
00:16:53,667 --> 00:16:55,367
[Diana] Stew is simmering.
510
00:16:56,667 --> 00:16:58,600
Potatoes are nice
and golden brown,
511
00:16:58,600 --> 00:17:00,166
and so is the zucchini.
512
00:17:00,166 --> 00:17:01,500
And I haven't burnt anything,
513
00:17:01,500 --> 00:17:02,834
so that's awesome.
514
00:17:04,066 --> 00:17:05,567
The next thing I need to do
is get started
515
00:17:05,567 --> 00:17:07,533
on this Iberico ham.
516
00:17:09,600 --> 00:17:11,300
I was thinking, Chef,
about frying these up...
517
00:17:11,300 --> 00:17:12,266
-[Antonia] Great.
-and crisping on top.
518
00:17:12,266 --> 00:17:14,000
Love that.
519
00:17:14,000 --> 00:17:16,166
[Diana] And that's gonna be
a great garnish.
520
00:17:16,166 --> 00:17:17,700
-[Antonia] Did you taste
the huitlacoche?
-[Diana] Yeah.
521
00:17:17,700 --> 00:17:19,767
It's very earthy,
like a mushroom.
522
00:17:19,767 --> 00:17:22,066
It's lovely but very strong.
523
00:17:22,066 --> 00:17:23,667
-Yeah.
-What'd you think?
524
00:17:23,667 --> 00:17:24,867
I think it's okay
if we put it in the crema.
525
00:17:24,867 --> 00:17:26,066
I think it's brilliant.
526
00:17:28,467 --> 00:17:29,667
[Antonia]
Mix, mix, mix, mix, mix.
527
00:17:29,667 --> 00:17:31,166
It's good. Yeah.
528
00:17:31,166 --> 00:17:32,900
-Oh, it is good.
-It's delicious.
529
00:17:32,900 --> 00:17:37,867
We don't set this up
so one loses
530
00:17:37,867 --> 00:17:39,867
and then it'll definitely
be a head-to-head
531
00:17:39,867 --> 00:17:41,467
between Antonia's team
and Jet's team.
532
00:17:42,867 --> 00:17:46,634
This could very well turn
into Antonia versus Antonia.
533
00:17:47,200 --> 00:17:48,567
Come check your shrimp.
534
00:17:52,100 --> 00:17:53,667
-We're good?
-Yeah, those are ready.
535
00:17:54,867 --> 00:17:58,800
[Jeff] Next, I have to work
on this Iberico ham.
536
00:17:58,800 --> 00:18:00,567
So I'm gonna just toss
my Iberico ham in there
537
00:18:00,567 --> 00:18:01,934
to get it nice and crispy.
538
00:18:03,266 --> 00:18:04,367
My potatoes are done.
539
00:18:05,166 --> 00:18:07,066
Strain it. Perfect.
540
00:18:07,066 --> 00:18:09,000
You're gonna smash
those potatoes
541
00:18:09,000 --> 00:18:10,467
right back into the hot pot.
542
00:18:10,467 --> 00:18:12,000
-Sounds great.
Thank you, Chef.
-Does that make sense?
543
00:18:12,000 --> 00:18:13,367
I need to make these potatoes
544
00:18:13,367 --> 00:18:15,266
smooth and upscale.
545
00:18:15,266 --> 00:18:16,767
So I cut them
in the rice mill.
546
00:18:16,767 --> 00:18:18,667
It's fast. It makes it smooth.
547
00:18:18,667 --> 00:18:20,767
Who likes lumps?
No one likes lumps.
548
00:18:20,767 --> 00:18:23,266
[Antonia] So, again,
the huitlacoche
is gonna go where?
549
00:18:23,266 --> 00:18:25,467
[Jeff]
I'm gonna actually mix that
into the mashed potatoes
550
00:18:25,467 --> 00:18:28,100
and kind of give it
that tangy sweetness.
551
00:18:28,100 --> 00:18:29,967
And then you put butter
or mayonnaise
552
00:18:29,967 --> 00:18:32,767
into that hot pot
and it's like
100 times better.
553
00:18:32,767 --> 00:18:34,467
And then
you're gonna whisk that
554
00:18:34,467 --> 00:18:36,767
like you've never whisked
before in your entire life.
555
00:18:37,800 --> 00:18:39,467
But let's saute the bok choy.
556
00:18:39,467 --> 00:18:41,567
Professor Antonia,
she's an amazing leader.
557
00:18:41,567 --> 00:18:45,166
Learned so much from her,
from plating to execution.
558
00:18:45,166 --> 00:18:47,467
That's it. That's... You need
to pull off to the side.
559
00:18:47,467 --> 00:18:49,266
[Guy] Five minutes.
Five to go.
560
00:18:49,266 --> 00:18:51,767
[Diana]
My stew is ready to go.
561
00:18:51,767 --> 00:18:55,367
So, to plate, I first
put my stew with the shrimp.
562
00:18:55,367 --> 00:18:57,500
[Antonia]
And then you're gonna do
a nice beautiful dollop
563
00:18:57,500 --> 00:19:00,133
of that huitlacoche crema
right there in the center.
564
00:19:01,100 --> 00:19:02,467
Yup.
565
00:19:02,467 --> 00:19:03,600
Iberico... That crispy Iberico
566
00:19:03,600 --> 00:19:05,367
right on top
of that huitlacoche.
567
00:19:06,767 --> 00:19:08,467
[Diana] Looks really pretty.
568
00:19:08,467 --> 00:19:10,000
Chef, I'm gonna
start platting.
569
00:19:10,000 --> 00:19:11,500
That's it. Yup.
570
00:19:11,500 --> 00:19:15,166
And then you're just gonna do
like two perfect leaves.
571
00:19:18,200 --> 00:19:19,467
Don't fall.
572
00:19:19,467 --> 00:19:20,867
Next, I got the Iberico.
573
00:19:20,867 --> 00:19:22,367
Just drape them over.
574
00:19:23,000 --> 00:19:24,667
We'll go with some cilantro.
575
00:19:24,667 --> 00:19:26,166
Uh-huh. Gorgeous.
576
00:19:27,567 --> 00:19:29,500
[Guy] Ninety seconds.
577
00:19:29,500 --> 00:19:32,266
Oh, man. You're like...
You're doing it like a chef.
578
00:19:32,266 --> 00:19:33,367
I'm so, so proud.
579
00:19:33,367 --> 00:19:35,266
Okay. Kind of center that.
Center that.
580
00:19:35,266 --> 00:19:36,967
[Maria] Put the bone-in pork
at the top.
581
00:19:36,967 --> 00:19:38,500
I'm developing some height.
582
00:19:38,500 --> 00:19:39,667
Height is really good.
583
00:19:39,667 --> 00:19:42,166
Huitlacoche cream corn
is genius.
584
00:19:42,166 --> 00:19:43,500
[Maria]
And then I finish it off
585
00:19:43,500 --> 00:19:45,367
with a beautiful peach salad.
586
00:19:45,367 --> 00:19:46,734
[Jet] It's beautiful.
587
00:19:47,200 --> 00:19:48,667
Yes. Don't be shy.
588
00:19:48,667 --> 00:19:49,667
It's an Iberico battle.
589
00:19:49,667 --> 00:19:51,133
This is gonna be it, folks.
590
00:19:51,700 --> 00:19:56,667
Five, four, three, two, one.
591
00:19:56,667 --> 00:19:58,100
-Class dismissed.
-[bell rings]
592
00:19:58,100 --> 00:20:00,066
-[yells]
-You did it!
593
00:20:00,066 --> 00:20:01,367
-Woo!
-[applause]
594
00:20:01,367 --> 00:20:03,333
[sighs] Oh, jefe.
595
00:20:03,867 --> 00:20:05,100
[Guy] All right, students.
596
00:20:05,100 --> 00:20:06,667
Let's see whose upscale dinner
597
00:20:06,667 --> 00:20:08,967
is enough to qualify them
for the final exam.
598
00:20:08,967 --> 00:20:11,333
Follow me.
Take you to the judges.
599
00:20:16,400 --> 00:20:18,767
[Guy] Judges, it's round one
of finals week
600
00:20:18,767 --> 00:20:20,266
here at Flavortown Academy.
601
00:20:20,266 --> 00:20:23,400
Our three seniors had to use
all of their training
602
00:20:23,400 --> 00:20:25,166
to make an upscale entree,
603
00:20:25,166 --> 00:20:28,367
featuring canned huitlacoche,
Iberico ham,
604
00:20:28,367 --> 00:20:33,367
and a very gracious
Academy budget of $23.
605
00:20:33,367 --> 00:20:34,800
Up first, Maria,
what do you have for us?
606
00:20:34,800 --> 00:20:36,700
So I present to you an upscale
607
00:20:36,700 --> 00:20:38,367
summer steakhouse dish.
608
00:20:38,367 --> 00:20:41,400
I started by pan-searing
the pork.
609
00:20:41,400 --> 00:20:43,300
And I paired it
with a gorgeous
610
00:20:43,300 --> 00:20:46,367
creamy mashed potato
and then a cream of corn
611
00:20:46,367 --> 00:20:47,667
with the huitlacoche.
612
00:20:47,667 --> 00:20:49,467
And I added the Iberico ham.
613
00:20:49,467 --> 00:20:52,266
And then I finished it
with a beautiful peach salad
614
00:20:52,266 --> 00:20:54,467
with some pan drippings.
615
00:20:54,467 --> 00:20:56,166
[Guy] Chef Darnell,
what do you think?
616
00:20:56,166 --> 00:20:57,367
I thought you did a great job
617
00:20:57,367 --> 00:20:58,500
on the cook of the pork.
618
00:20:58,500 --> 00:20:59,800
So juicy. So desirable.
619
00:20:59,800 --> 00:21:01,300
I love the fat on it.
620
00:21:01,300 --> 00:21:03,767
I thought getting
the peaches was so smart
621
00:21:03,767 --> 00:21:05,900
and they added so much
juiciness to the dish,
622
00:21:05,900 --> 00:21:07,100
so much sweetness.
623
00:21:07,100 --> 00:21:08,367
But mashed potatoes,
624
00:21:08,367 --> 00:21:10,266
I would like to see it
go up another level
625
00:21:10,266 --> 00:21:12,100
-to go upscale.
-For sure.
626
00:21:12,100 --> 00:21:15,667
The cream corn, probably
my favorite part of this dish.
627
00:21:15,667 --> 00:21:17,300
I really tasted
that earthiness
628
00:21:17,300 --> 00:21:18,867
from the huitlacoche.
629
00:21:18,867 --> 00:21:21,567
Bone-in, it's that
"Game of Thrones,
630
00:21:21,567 --> 00:21:23,667
I just came out of a cave
and tackled dinner"
631
00:21:23,667 --> 00:21:25,667
sort of presentation.
632
00:21:25,667 --> 00:21:27,600
I love that. The Iberico ham,
633
00:21:27,600 --> 00:21:29,967
I mean, it's a salt bomb
on the plate, right?
634
00:21:29,967 --> 00:21:31,667
It's a seasoning agent.
I do wish you would have
635
00:21:31,667 --> 00:21:33,100
cut it a little bit
differently.
636
00:21:33,100 --> 00:21:35,667
You know, I have
like massive cuts of it.
637
00:21:35,667 --> 00:21:37,467
You know, had you cut that
into like a little bit
638
00:21:37,467 --> 00:21:39,467
of a confetti on top,
I think that would've gotten
639
00:21:39,467 --> 00:21:41,200
into every single bite.
640
00:21:41,200 --> 00:21:43,667
Picking the pork chop
in a budget battle
641
00:21:43,667 --> 00:21:45,467
gave you enough money
642
00:21:45,467 --> 00:21:47,400
to be able to fill
the plate, and I think
643
00:21:47,400 --> 00:21:48,867
-that was a smart choice.
-Thank you.
644
00:21:48,867 --> 00:21:50,867
Up next, Jeff,
what do you have for us?
645
00:21:50,867 --> 00:21:53,000
Today, I made you
an Asian-inspired
646
00:21:53,000 --> 00:21:54,400
crispy shrimp on a bed
647
00:21:54,400 --> 00:21:57,667
of huitlacoche
puree potatoes.
648
00:21:57,667 --> 00:22:02,166
On top, I also sprinkled
some crispy Iberico ham.
649
00:22:03,300 --> 00:22:06,367
This dish is extremely,
extremely rich.
650
00:22:06,367 --> 00:22:09,800
The huitlacoche is upfront
and I really appreciated that.
651
00:22:09,800 --> 00:22:11,567
With the mash,
when I'm thinking upscale,
652
00:22:11,567 --> 00:22:13,367
I want it to be so silky,
so smooth,
653
00:22:13,367 --> 00:22:15,166
because it's those
small refinements
654
00:22:15,166 --> 00:22:17,000
of an upscale dinner
that I think
655
00:22:17,000 --> 00:22:19,367
separate it from something
that I would cook at home.
656
00:22:19,367 --> 00:22:21,200
[Darnell] Honestly,
I didn't get the texture
from the shrimp.
657
00:22:21,200 --> 00:22:24,166
There wasn't much crisp
on the shrimp. Is it upscale?
658
00:22:24,166 --> 00:22:25,800
Yes. I think you tried
to transform them.
659
00:22:25,800 --> 00:22:27,767
Plating was
a big part of this.
660
00:22:27,767 --> 00:22:29,867
And I thought the Iberico ham
played a smart role
661
00:22:29,867 --> 00:22:31,567
as a salt element
like it should.
662
00:22:31,567 --> 00:22:33,100
Thank you so much.
663
00:22:33,100 --> 00:22:34,667
Last but definitely not least,
664
00:22:34,667 --> 00:22:37,166
best hair in the building,
Diana.
665
00:22:37,166 --> 00:22:38,467
I made siete mares,
666
00:22:38,467 --> 00:22:40,266
which is a version
of seven seas.
667
00:22:40,266 --> 00:22:42,867
I used every penny
of that $23.
668
00:22:42,867 --> 00:22:46,634
I knew that ham and shrimp
go really well together.
669
00:22:47,900 --> 00:22:50,567
The flavor is phenomenal.
670
00:22:50,567 --> 00:22:53,100
It tastes like you've been
stewing that thing all day.
671
00:22:53,100 --> 00:22:54,667
I thought you did a great job
672
00:22:54,667 --> 00:22:56,367
of incorporating
the huitlacoche.
673
00:22:56,367 --> 00:22:58,567
With the vegetables
and the potatoes,
674
00:22:58,567 --> 00:23:00,200
it's a very flavorful dish.
675
00:23:00,200 --> 00:23:02,367
My favorite bite
of the entire stew
676
00:23:02,367 --> 00:23:04,600
is when you have
the Iberico ham.
677
00:23:04,600 --> 00:23:07,200
This was an honest
flavor bomb,
678
00:23:07,200 --> 00:23:09,600
but I wish that the shrimp
was charred
679
00:23:09,600 --> 00:23:12,400
just to add that extra
element of flavor.
680
00:23:12,400 --> 00:23:13,867
Thank you very much, Chef.
681
00:23:13,867 --> 00:23:15,367
Well, students,
682
00:23:15,367 --> 00:23:17,266
we need to let
the judges decide
683
00:23:17,266 --> 00:23:20,767
who will be going on
to the final challenge.
684
00:23:20,767 --> 00:23:22,467
Send you back to the kitchens.
685
00:23:22,467 --> 00:23:23,967
We'll call you back
when we have a decision.
Thank you.
686
00:23:23,967 --> 00:23:25,100
-Thank you.
-Thank you.
687
00:23:25,100 --> 00:23:27,166
-Thank you.
-Thank you so much.
688
00:23:27,166 --> 00:23:29,800
It's tough for me,
as the headmaster here
689
00:23:29,800 --> 00:23:31,867
of Flavortown Academy,
690
00:23:31,867 --> 00:23:34,400
to see anybody go home,
691
00:23:34,400 --> 00:23:36,567
especially with how far
they've come.
692
00:23:36,567 --> 00:23:37,967
Who's gonna take
the final exam?
693
00:23:37,967 --> 00:23:40,867
[suspenseful music playing]
694
00:23:47,266 --> 00:23:49,400
Unfortunately,
only two of you will take
695
00:23:49,400 --> 00:23:50,867
the final exam.
696
00:23:50,867 --> 00:23:52,800
One senior who has
definitely earned
697
00:23:52,800 --> 00:23:55,133
a spot in the final exam is...
698
00:23:58,700 --> 00:24:01,467
-Maria.
-[applause]
699
00:24:03,166 --> 00:24:05,166
[Guy] You can head over
to the carts.
700
00:24:06,867 --> 00:24:10,066
One student will be leaving
the finals early this week.
701
00:24:14,500 --> 00:24:16,166
Unfortunately...
702
00:24:16,700 --> 00:24:17,834
Jeff.
703
00:24:20,266 --> 00:24:23,100
Crunch Dad,
I'll tell you this,
704
00:24:23,100 --> 00:24:24,800
your enthusiasm
already about food,
705
00:24:24,800 --> 00:24:26,300
sky's the limit for you,
706
00:24:26,300 --> 00:24:27,700
'cause you got the goods, man.
707
00:24:27,700 --> 00:24:29,900
Your name will be
echoed in the halls
708
00:24:29,900 --> 00:24:31,300
of Flavortown Academy.
709
00:24:31,300 --> 00:24:32,667
Thank you very much, Chef.
710
00:24:32,667 --> 00:24:34,200
-[Jeff] Thank you, Chef.
-Really, thank you.
711
00:24:34,200 --> 00:24:35,900
This has been a true
712
00:24:35,900 --> 00:24:37,600
once-in-a-lifetime experience.
713
00:24:37,600 --> 00:24:40,300
I'm going to step up
my level of cooking
714
00:24:40,300 --> 00:24:42,500
and I'm always
gonna remember this.
715
00:24:42,500 --> 00:24:44,166
Good luck.
716
00:24:46,200 --> 00:24:48,367
-Diana, congratulations.
-Thank you.
717
00:24:48,367 --> 00:24:51,266
[Guy] You are going
to the final exam.
718
00:24:51,266 --> 00:24:53,100
And chef back to your cart.
719
00:24:53,100 --> 00:24:54,967
-[Antonia] Let's do it.
-[Diana] Okay.
720
00:24:54,967 --> 00:24:57,233
-Thank you.
-[cheering]
721
00:24:58,467 --> 00:25:00,867
-I'm proud of you.
-Proud of you, honey.
722
00:25:02,700 --> 00:25:04,934
[whistles]
723
00:25:13,934 --> 00:25:16,467
Students and professors,
724
00:25:16,467 --> 00:25:18,667
you have made it
to the final exam.
725
00:25:18,667 --> 00:25:21,734
And now this will be the first
time a graduate will be named
726
00:25:21,734 --> 00:25:24,066
supermarket cum laude
727
00:25:24,066 --> 00:25:29,500
and be awarded
a $35,000 grand prize.
728
00:25:29,500 --> 00:25:30,667
Yes.
729
00:25:30,667 --> 00:25:32,300
Woo!
730
00:25:32,300 --> 00:25:33,834
For your final course,
731
00:25:33,834 --> 00:25:35,400
I want you to make
732
00:25:35,400 --> 00:25:37,467
a graduation dinner.
733
00:25:37,467 --> 00:25:40,467
Lucky for you,
you have the entire market
734
00:25:40,467 --> 00:25:42,567
worth of ingredients
to choose from.
735
00:25:42,567 --> 00:25:44,266
-Thank you, Guy.
-Thank you, Guy.
736
00:25:44,266 --> 00:25:45,767
Don't thank him.
737
00:25:45,767 --> 00:25:47,467
He is not telling the truth.
738
00:25:47,467 --> 00:25:49,667
-[Jet] Wow.
-[laughter]
739
00:25:49,667 --> 00:25:51,467
I was gonna give you
the whole market.
740
00:25:51,467 --> 00:25:52,767
No, you weren't.
741
00:25:52,767 --> 00:25:54,133
Now, you get half a market.
742
00:25:54,133 --> 00:25:56,166
-Oh.
-Because this is one
743
00:25:56,166 --> 00:25:57,667
of the toughest games ever.
744
00:25:57,667 --> 00:25:59,367
This is Odd or Even.
745
00:25:59,367 --> 00:26:00,567
-[Maria] Odd or even.
-Oh, wow.
746
00:26:00,567 --> 00:26:02,367
This coin will determine
747
00:26:03,133 --> 00:26:05,567
if you get to shop
the odd aisles
748
00:26:05,567 --> 00:26:07,333
or the even aisles.
749
00:26:08,934 --> 00:26:12,367
So the odd aisles
would be you get produce,
750
00:26:13,300 --> 00:26:15,300
you get frozen, you get bread,
751
00:26:15,300 --> 00:26:17,400
but you don't get meat.
752
00:26:17,400 --> 00:26:19,000
If you get the even,
well, you get the meat,
753
00:26:19,000 --> 00:26:20,767
the dairy, and the seafood,
754
00:26:20,767 --> 00:26:22,166
but no fresh veggies.
755
00:26:22,166 --> 00:26:23,967
And to think,
just a moment ago,
756
00:26:23,967 --> 00:26:25,000
you had the whole store.
757
00:26:25,000 --> 00:26:27,000
Thanks, Antonia.
758
00:26:27,000 --> 00:26:28,567
That is so not true.
759
00:26:28,567 --> 00:26:29,734
Ladies and gentlemen,
760
00:26:29,734 --> 00:26:31,867
for the final exam,
761
00:26:31,867 --> 00:26:34,200
you will shop
Flavortown Market for...
762
00:26:36,367 --> 00:26:38,367
-[Jet] Oh.
-[Guy] the odd.
763
00:26:38,367 --> 00:26:39,734
-You got it. You guys got it.
-That's good. Yeah.
764
00:26:39,734 --> 00:26:40,967
[Guy] So pick
all the fresh produce
765
00:26:40,967 --> 00:26:42,266
you want from aisle one
766
00:26:42,266 --> 00:26:43,600
and all the bread
from aisle nine.
767
00:26:43,600 --> 00:26:45,467
Forget about the stuff
in the even number aisles.
768
00:26:45,467 --> 00:26:47,166
No meat, no dairy,
no condiments.
769
00:26:47,166 --> 00:26:48,767
It's all off limits.
770
00:26:48,767 --> 00:26:50,467
Thirty minutes to make
your graduation dinner,
771
00:26:50,467 --> 00:26:53,166
shopping only
in the odd aisles.
772
00:26:53,166 --> 00:26:54,967
This is how recess would work.
773
00:26:54,967 --> 00:26:56,967
Remember, when the teacher
would sit there and go,
774
00:26:56,967 --> 00:26:59,367
"Hmm, who's being quiet?
775
00:26:59,367 --> 00:27:00,967
Who has their head
on the desk?
Who's being quiet?"
776
00:27:00,967 --> 00:27:02,233
Who has
their head on the desk?
777
00:27:02,233 --> 00:27:03,767
"Who's gonna go
to recess first?"
778
00:27:03,767 --> 00:27:05,634
I think three,
two, one, go, you will.
779
00:27:06,300 --> 00:27:07,634
What...
780
00:27:08,934 --> 00:27:12,166
All right. This is big.
$35,000 on the line.
781
00:27:12,166 --> 00:27:14,300
Wow.
782
00:27:14,300 --> 00:27:16,300
-This is it.
-This is the final round.
783
00:27:16,300 --> 00:27:18,467
There's only gonna be
one of us left.
784
00:27:18,467 --> 00:27:21,400
Graduation dinner.
This means big.
785
00:27:21,400 --> 00:27:24,367
It means important.
It means my last meal
I'm gonna be cooking.
786
00:27:24,367 --> 00:27:26,266
Come here
and game plan with me.
787
00:27:26,266 --> 00:27:28,266
How am I gonna do this
if I'm missing
788
00:27:28,266 --> 00:27:30,000
all the even aisles?
789
00:27:30,000 --> 00:27:31,767
And I'm thinking
something frozen.
790
00:27:31,767 --> 00:27:33,367
[Jet] Remember,
it's graduation.
791
00:27:33,367 --> 00:27:34,767
We do have seafood.
792
00:27:34,767 --> 00:27:35,934
[Maria]
Really beautiful shrimp.
793
00:27:35,934 --> 00:27:37,500
-[Jet] Fried shrimp?
-[Maria] I would fry
the shrimp.
794
00:27:37,500 --> 00:27:38,767
[Jet] Yeah. Yeah.
I like it. I like it.
795
00:27:38,767 --> 00:27:40,266
I think it's like a bean base.
796
00:27:40,266 --> 00:27:41,467
And then I think
we could definitely do
797
00:27:41,467 --> 00:27:42,867
like a Greek salad.
798
00:27:42,867 --> 00:27:44,266
[Jet] Cook to your strengths.
799
00:27:44,266 --> 00:27:46,100
Cook things
that you wanna cook.
800
00:27:46,100 --> 00:27:48,300
I need some calamari maybe.
801
00:27:48,300 --> 00:27:50,033
-Okay. There's calamari.
-Is there something like that
in here?
802
00:27:50,033 --> 00:27:52,767
[Jet] Seafood is most
commonly frozen
803
00:27:52,767 --> 00:27:54,166
and it's great quality.
804
00:27:54,166 --> 00:27:55,600
[Maria] I know I'm not
gonna have a lot of time,
805
00:27:55,600 --> 00:27:58,233
so I grab a very easy
to use garlic bread.
806
00:27:58,233 --> 00:27:59,567
All right. Now, we gotta shop.
807
00:27:59,567 --> 00:28:01,133
[Maria] So let's
just go down seven.
808
00:28:01,133 --> 00:28:02,467
[Jet] You have
some dairy here.
809
00:28:02,467 --> 00:28:04,166
-Goat milk, Greek.
-[Jet] Okay.
810
00:28:04,166 --> 00:28:07,467
I wish I could use real fresh
811
00:28:07,467 --> 00:28:10,266
goat's milk to make
my brine for my shrimp,
812
00:28:10,266 --> 00:28:12,467
'cause I know Flavortown
has it in aisle 10.
813
00:28:13,400 --> 00:28:14,400
[Jet] What are you
looking for?
814
00:28:14,400 --> 00:28:15,667
I'm looking
for baked fava bean.
815
00:28:15,667 --> 00:28:16,567
That are gonna be the base
816
00:28:16,567 --> 00:28:19,367
for the dippy saucy
deliciousness.
817
00:28:19,367 --> 00:28:20,734
[Jet] Do you have seasonings?
818
00:28:20,734 --> 00:28:22,934
Uh, garlic powder,
819
00:28:22,934 --> 00:28:24,300
onion powder.
820
00:28:24,300 --> 00:28:25,767
Aisle one.
821
00:28:25,767 --> 00:28:27,600
Genuinely just grateful
822
00:28:27,600 --> 00:28:28,834
I can be in this aisle.
823
00:28:28,834 --> 00:28:30,734
Really take advantage
of all this beautiful produce.
824
00:28:31,467 --> 00:28:33,100
Greens, herbs.
825
00:28:33,100 --> 00:28:35,667
What else? You have
all the alcohols here.
826
00:28:35,667 --> 00:28:37,934
-What about white wine?
-[Jet] Yeah.
827
00:28:37,934 --> 00:28:39,500
But I really have
to go into this
828
00:28:39,500 --> 00:28:41,400
knowing that this final win
829
00:28:41,400 --> 00:28:42,734
is what's gonna count most.
830
00:28:42,734 --> 00:28:45,367
Go, go, go, go, go.
831
00:28:46,667 --> 00:28:47,967
They have fought hard.
832
00:28:47,967 --> 00:28:49,767
They have cooked
their butts off.
833
00:28:49,767 --> 00:28:52,467
I mean, Maria has been...
In the pass/fail twice,
834
00:28:52,467 --> 00:28:55,934
so she has two more cooks
under her belt than Diana.
835
00:28:55,934 --> 00:28:57,400
[Antonia] All right.
So talk to me.
836
00:28:57,400 --> 00:28:58,867
A graduation dinner, to me,
837
00:28:58,867 --> 00:29:00,166
is a fiesta.
838
00:29:00,166 --> 00:29:01,967
So I'm thinking about making
839
00:29:01,967 --> 00:29:05,000
a tequila prawns dish...
840
00:29:05,000 --> 00:29:06,467
-Okay.
-in a molcajete.
841
00:29:06,467 --> 00:29:08,000
[Antonia] Yup.
Those are perfect. Great.
842
00:29:08,000 --> 00:29:09,867
And I think we should do
like a spicy rice.
843
00:29:09,867 --> 00:29:11,066
[Antonia]
Okay. Great. Let's go.
844
00:29:11,066 --> 00:29:12,300
That sounds amazing,
845
00:29:12,300 --> 00:29:13,500
but this is for sure
846
00:29:13,500 --> 00:29:15,667
the hardest game on Triple G.
847
00:29:15,667 --> 00:29:17,233
And you wanna do
the frozen rice?
848
00:29:17,233 --> 00:29:18,500
-[Diana] Yes.
-It'd be like... Okay.
849
00:29:18,500 --> 00:29:20,000
Let's go back down there.
Tequila.
850
00:29:20,000 --> 00:29:22,567
So I'm gonna marinate shrimp
851
00:29:22,567 --> 00:29:24,166
in tequila and garlic.
852
00:29:24,166 --> 00:29:25,266
Let's grab a stock.
853
00:29:25,266 --> 00:29:26,467
-Chicken stock? Okay.
-Yeah.
854
00:29:26,467 --> 00:29:29,100
Making this molcajete dish,
855
00:29:29,100 --> 00:29:30,667
it just brings, to me,
856
00:29:30,667 --> 00:29:32,266
so many great memories
857
00:29:32,266 --> 00:29:34,233
tied into it,
tied into my family.
858
00:29:34,233 --> 00:29:37,300
[Antonia] The molcajete
is essentially a stone
859
00:29:37,300 --> 00:29:38,734
that's used like a lot
of different ways.
860
00:29:38,734 --> 00:29:40,166
You can actually cook in it.
861
00:29:40,166 --> 00:29:41,634
Okay.
862
00:29:42,934 --> 00:29:46,033
[Diana] Aisle one is why
I wanted odd numbers.
863
00:29:46,033 --> 00:29:47,767
[Antonia] Okay. So tomatoes?
864
00:29:47,767 --> 00:29:49,600
[Diana] Ooh, I could do
a fire-roasted poblano.
865
00:29:49,600 --> 00:29:52,567
-Great. Chilies.
-I'm just gonna grab them all.
866
00:29:52,567 --> 00:29:54,367
-Figure it out as I go.
-[Antonia] She's made it
867
00:29:54,367 --> 00:29:56,266
all the way to the end.
868
00:29:56,266 --> 00:29:57,467
I know that
she's been in this like
869
00:29:57,467 --> 00:29:59,567
pressure cooker of education.
870
00:29:59,567 --> 00:30:01,600
I'm like just so proud
that she's here.
871
00:30:01,600 --> 00:30:04,000
I like tequila prawns.
It sounds delicious.
872
00:30:04,000 --> 00:30:05,767
Sounds really good.
873
00:30:05,767 --> 00:30:08,233
Twenty-three minutes.
Twenty-three left.
874
00:30:11,133 --> 00:30:13,467
Final round. Whoever wins
gets the flavor crown.
875
00:30:13,467 --> 00:30:15,767
There's a lot at stake,
not just for the students
876
00:30:15,767 --> 00:30:17,266
but also for the professors.
877
00:30:17,266 --> 00:30:20,834
Jet and Antonia's
rivalry go so deep.
878
00:30:20,834 --> 00:30:23,133
They're not only go...
Like hoping that one
879
00:30:23,133 --> 00:30:25,166
of their students wins
that 35,000 grand,
880
00:30:25,166 --> 00:30:26,300
they're hoping they'd beat
the other one.
881
00:30:26,300 --> 00:30:27,266
Yup.
882
00:30:27,266 --> 00:30:29,266
Oh, Maria,
we've made it this far.
883
00:30:29,266 --> 00:30:31,133
We're so close.
884
00:30:31,133 --> 00:30:33,600
Yeah, Chef, we did.
885
00:30:33,600 --> 00:30:35,467
For my graduation dinner,
886
00:30:35,467 --> 00:30:37,367
I'm going to make
a fava salata
887
00:30:37,367 --> 00:30:39,066
with a little bit
of collard greens,
888
00:30:39,066 --> 00:30:42,066
topped with calamari
and fried shrimp.
889
00:30:42,066 --> 00:30:43,467
So first things first,
I have to get my shrimp
890
00:30:43,467 --> 00:30:45,100
and calamari defrosting.
891
00:30:45,100 --> 00:30:46,667
[Jet] Prawns are frozen.
The chill will come off.
892
00:30:46,667 --> 00:30:48,600
-What's the next step?
-[Maria] So I think here,
893
00:30:48,600 --> 00:30:50,166
I'm just gonna start
on getting the onions
894
00:30:50,166 --> 00:30:52,000
and the garlic cooking
for the beans,
895
00:30:52,867 --> 00:30:54,467
so that that
can start reducing.
896
00:30:54,467 --> 00:30:56,166
Chicken stock, white wine.
897
00:30:56,166 --> 00:30:57,767
[Jet] Very nice.
898
00:30:57,767 --> 00:31:00,667
Maria, she has
a very clear vision
899
00:31:00,667 --> 00:31:01,667
of what she wants to do.
900
00:31:01,667 --> 00:31:02,767
As her professor,
901
00:31:02,767 --> 00:31:04,600
I have to let her
902
00:31:04,600 --> 00:31:06,467
spread her wings and fly.
903
00:31:06,467 --> 00:31:08,734
It's been super cool
just to see her
904
00:31:08,734 --> 00:31:10,166
get better and better.
905
00:31:10,166 --> 00:31:11,500
I'm gonna add
some tomato to this.
906
00:31:11,500 --> 00:31:12,767
-How do you feel?
-Okay.
907
00:31:12,767 --> 00:31:14,367
As long as you have time.
That's all I worry about.
908
00:31:15,367 --> 00:31:17,834
You gotta reduce. Yup.
Just let it go.
909
00:31:17,834 --> 00:31:19,300
That's gonna be
super aromatic.
910
00:31:19,300 --> 00:31:21,000
-[Maria] It's gonna be lovely.
-[Jet] You cook better
911
00:31:21,000 --> 00:31:22,834
when you're focused
into less things.
912
00:31:22,834 --> 00:31:26,166
This is frantic Maria.
We need focused Maria.
913
00:31:26,166 --> 00:31:27,967
Learning from Professor Jet,
914
00:31:27,967 --> 00:31:30,066
as a calm, collected soul,
915
00:31:30,066 --> 00:31:32,634
is the best direction
that I could ever take.
916
00:31:33,300 --> 00:31:34,500
Some garlic bread in the oven.
917
00:31:34,500 --> 00:31:35,734
[Jet] Get it in there, kiddo.
918
00:31:35,734 --> 00:31:37,367
You're looking good.
You're looking good.
919
00:31:39,300 --> 00:31:41,033
Can you do me a favor
before you start this?
920
00:31:41,033 --> 00:31:42,467
Grab your rice and go
put it in the microwave
921
00:31:42,467 --> 00:31:43,767
so you have it ready.
Two of them.
922
00:31:43,767 --> 00:31:45,367
I really feel like Antonia
923
00:31:45,367 --> 00:31:48,066
has prepared me
enough for this final.
924
00:31:48,066 --> 00:31:49,567
-I'm gonna do the tomatoes.
-Whatever you wanna do.
925
00:31:49,567 --> 00:31:50,867
Yeah. I'm just reminding you.
926
00:31:50,867 --> 00:31:52,233
I only have you now,
but I don't wanna like
927
00:31:52,233 --> 00:31:53,467
overwhelm you.
928
00:31:53,467 --> 00:31:54,767
She's been like a sister.
929
00:31:54,767 --> 00:31:56,767
She's been helping me so much.
930
00:31:56,767 --> 00:31:58,767
-What do we got?
-So she's doing
931
00:31:58,767 --> 00:32:01,567
a tequila shrimp spicy rice.
932
00:32:01,567 --> 00:32:02,867
[Guy] Okay.
Where's the shrimp?
933
00:32:02,867 --> 00:32:04,166
[Antonia]
Put them in the water
934
00:32:04,166 --> 00:32:05,767
just to let them
start to defrost.
935
00:32:05,767 --> 00:32:07,000
[Guy]
What's in the rice, Antonia?
936
00:32:07,000 --> 00:32:08,000
[Antonia] She's got tomato.
937
00:32:08,000 --> 00:32:10,300
Two different
kinds of chilies.
938
00:32:10,300 --> 00:32:12,033
You've got the onions.
939
00:32:12,834 --> 00:32:14,066
And then the rice
will go in there.
940
00:32:14,066 --> 00:32:15,467
Looking good.
941
00:32:15,467 --> 00:32:17,667
Diana, the rice
has stopped. Come.
942
00:32:17,667 --> 00:32:20,066
Diana has moved week
after week consistently
943
00:32:20,066 --> 00:32:23,033
to the next round
without any question.
944
00:32:23,033 --> 00:32:24,600
She's never been
in the bottom.
945
00:32:24,600 --> 00:32:26,967
Just keep cooking
the food that got you here.
946
00:32:26,967 --> 00:32:30,066
Cilantro also
for the rice, yeah?
947
00:32:30,066 --> 00:32:31,834
And if it's done,
we can put it to the back
948
00:32:31,834 --> 00:32:33,667
and care about it later.
949
00:32:33,667 --> 00:32:34,800
Did you taste it?
950
00:32:37,667 --> 00:32:39,734
Stir it. Salt it.
That's spicy.
951
00:32:39,734 --> 00:32:41,000
Definitely some heat in there.
952
00:32:41,000 --> 00:32:42,467
-[Diana] I think we're good.
-[Antonia] Okay.
953
00:32:42,467 --> 00:32:44,734
If I win this $35,000,
954
00:32:44,734 --> 00:32:46,133
it would really help me
955
00:32:46,133 --> 00:32:47,867
take my salsa
to the next level.
956
00:32:47,867 --> 00:32:49,233
And by doing so,
957
00:32:49,233 --> 00:32:50,767
maybe I can share
a little piece
958
00:32:50,767 --> 00:32:52,967
of my mom and the heritage
959
00:32:52,967 --> 00:32:56,367
of my abuelita
with everyone else.
960
00:32:56,367 --> 00:32:58,367
-All right. We gotta move.
-Okay.
961
00:32:58,367 --> 00:32:59,767
[Guy] You got 15 minutes.
962
00:32:59,767 --> 00:33:01,333
We're at the halfway
point, guys.
963
00:33:01,834 --> 00:33:02,867
Where are we at?
964
00:33:02,867 --> 00:33:04,233
[Jet] Bean's going.
965
00:33:04,233 --> 00:33:05,767
Garlic bread's going.
966
00:33:05,767 --> 00:33:08,467
-Seafood is swimming.
-[Guy] Got it.
967
00:33:08,467 --> 00:33:11,567
You're getting under control.
Every second is gonna count.
968
00:33:11,567 --> 00:33:13,066
Just think through
your motions.
969
00:33:13,066 --> 00:33:15,667
I've got to puree my beans.
970
00:33:15,667 --> 00:33:17,367
-[Maria] Yeah.
-[Jet] Let's taste that.
971
00:33:17,367 --> 00:33:19,100
Make sure
you're happy with it.
972
00:33:20,233 --> 00:33:21,233
Mmm. That's good.
973
00:33:21,867 --> 00:33:24,100
That puree is banging.
974
00:33:25,400 --> 00:33:27,467
-Wow.
-[Maria] Thank you
so much, Guy.
975
00:33:27,467 --> 00:33:28,767
Okay. There you go.
Next thing.
976
00:33:28,767 --> 00:33:30,600
Tubes are looking good,
by the way.
977
00:33:30,600 --> 00:33:33,066
I just want you to know
your squid tubes are thawed.
978
00:33:33,066 --> 00:33:34,266
[Maria] I love it.
979
00:33:34,266 --> 00:33:35,867
I think I'm gonna put...
980
00:33:35,867 --> 00:33:38,033
the shrimp and stuff
981
00:33:38,033 --> 00:33:39,467
into goat's milk. Yeah.
982
00:33:39,467 --> 00:33:40,867
-[Jet] Goat's milk?
-[Maria] Yeah.
983
00:33:40,867 --> 00:33:43,667
Brine your seafood.
984
00:33:43,667 --> 00:33:45,867
[Maria] The calamari
should go in here too.
985
00:33:45,867 --> 00:33:47,166
What do we need, Maria?
986
00:33:47,166 --> 00:33:48,467
Just gonna get my panko
987
00:33:48,467 --> 00:33:50,567
ready for my calamari
and the shrimp.
988
00:33:50,567 --> 00:33:52,266
I'm gonna do a little ratio
of semolina.
989
00:33:52,266 --> 00:33:53,834
[Jet] I love it.
990
00:33:53,834 --> 00:33:55,367
Yeah,
get all your spices in there.
991
00:33:55,367 --> 00:33:56,467
Tell your story.
992
00:33:56,467 --> 00:33:57,934
[Maria] Oregano,
993
00:33:57,934 --> 00:34:00,567
onion powder, garlic.
994
00:34:00,567 --> 00:34:02,734
I think the calamari
should definitely be fried
with the shrimp.
995
00:34:02,734 --> 00:34:04,667
As long as you don't
overcook it, you can do it.
996
00:34:04,667 --> 00:34:06,567
There you go.
997
00:34:06,567 --> 00:34:08,934
I like that you're cooking...
Doing a quick cook seafood.
998
00:34:08,934 --> 00:34:10,667
I think both of the chefs
are going back to their roots.
999
00:34:10,667 --> 00:34:13,066
You know, Diana's going
straight to Mexico.
1000
00:34:13,066 --> 00:34:14,600
Maria's going to Greece.
1001
00:34:14,600 --> 00:34:16,867
[Diana speaking]
1002
00:34:16,867 --> 00:34:19,667
Great. However you make it,
you make it. I trust you.
1003
00:34:19,667 --> 00:34:22,233
[Diana] The rice is done.
My shrimp is defrosting.
1004
00:34:22,233 --> 00:34:25,033
I start working
on my sauce for the shrimp.
1005
00:34:25,033 --> 00:34:27,834
Using my molcajete
to actually cook with
1006
00:34:27,834 --> 00:34:29,033
is super important to me.
1007
00:34:29,033 --> 00:34:30,667
That's what I've been doing
my whole life.
1008
00:34:30,667 --> 00:34:31,867
What's great
about a molcajete,
1009
00:34:31,867 --> 00:34:33,500
when you pulverize the cells,
1010
00:34:33,500 --> 00:34:35,867
it releases every single
bit of flavor they have.
1011
00:34:35,867 --> 00:34:37,934
It's so much better
than cutting or dicing.
1012
00:34:37,934 --> 00:34:39,500
Shrimps ready to go.
1013
00:34:39,500 --> 00:34:41,166
They're gonna get sauteed
in the tequila sauce.
1014
00:34:41,166 --> 00:34:43,166
[Diana] I'm happy
that we had odd aisles,
1015
00:34:43,166 --> 00:34:45,834
but I wish I could have
gotten some fresh shrimp.
1016
00:34:45,834 --> 00:34:47,667
Have you ever worked
with frozen shrimp?
1017
00:34:47,667 --> 00:34:50,767
If you overcook them,
even a little bit,
1018
00:34:50,767 --> 00:34:53,767
it turns into like
biting into a sponge.
1019
00:34:53,767 --> 00:34:55,400
If those shrimps are ready,
1020
00:34:55,400 --> 00:34:56,967
put them in a bowl, okay,
1021
00:34:56,967 --> 00:34:58,600
and then make more soft.
1022
00:34:58,600 --> 00:34:59,667
Great.
1023
00:34:59,667 --> 00:35:01,767
[Guy] Eight minutes.
Eight to go.
1024
00:35:01,767 --> 00:35:04,667
Just think about this,
in the next eight minutes,
1025
00:35:04,667 --> 00:35:06,367
one of these students
would have cooked
1026
00:35:06,367 --> 00:35:09,734
a $35,000-worthy dish.
1027
00:35:10,600 --> 00:35:12,467
-It's insane.
-Yeah, no pressure, Diana.
1028
00:35:12,467 --> 00:35:14,066
-No pressure.
-Yeah. I can hear you.
1029
00:35:24,400 --> 00:35:26,266
[Guy] We are getting
into danger time.
1030
00:35:26,266 --> 00:35:27,967
Six and a half minutes.
1031
00:35:27,967 --> 00:35:29,233
[Maria] Check on my seafood.
1032
00:35:29,233 --> 00:35:30,834
I would pull it.
I would pull it.
1033
00:35:31,367 --> 00:35:32,867
Let it drain to not get soggy.
1034
00:35:32,867 --> 00:35:34,166
[Maria] We are at the last leg
1035
00:35:34,166 --> 00:35:35,734
of this race.
1036
00:35:35,734 --> 00:35:37,133
Food By Maria Foundation,
if we could
1037
00:35:37,133 --> 00:35:38,500
just get that off the ground,
1038
00:35:38,500 --> 00:35:40,100
that would just be amazing.
1039
00:35:40,100 --> 00:35:41,767
[Jet] Five minutes.
Five minutes.
1040
00:35:41,767 --> 00:35:43,400
You gotta get that plate down.
1041
00:35:44,367 --> 00:35:47,533
[Maria] So I get a base
of the fava salata going.
1042
00:35:48,266 --> 00:35:51,433
The greens
are ridiculously delicious.
1043
00:35:54,100 --> 00:35:56,400
And then I top it
with the amazing
1044
00:35:56,400 --> 00:35:58,266
crunchy calamari and prawn.
1045
00:35:58,266 --> 00:35:59,867
[Jet] You gotta get
that bread on.
1046
00:35:59,867 --> 00:36:01,166
It's all right.
It's all right.
1047
00:36:01,166 --> 00:36:02,834
Work with what you got. Good.
1048
00:36:03,934 --> 00:36:05,333
[Guy] Three minutes!
1049
00:36:05,333 --> 00:36:06,667
[Antonia] Tortillas
on the grill right now.
1050
00:36:06,667 --> 00:36:08,367
Go, go, go.
1051
00:36:08,367 --> 00:36:10,166
All right.
Let's start to plate.
1052
00:36:10,166 --> 00:36:11,867
Shrimp first.
1053
00:36:11,867 --> 00:36:13,800
We gotta go. Gotta move fast.
1054
00:36:15,266 --> 00:36:16,634
You're gonna go rice next.
1055
00:36:22,066 --> 00:36:24,467
Use all that sauce.
It's delicious.
1056
00:36:24,467 --> 00:36:26,500
-Ten seconds.
-Oh, my God.
1057
00:36:26,500 --> 00:36:27,767
-[Antonia]
Two tortillas on top.
-[Guy] Ten, nine...
1058
00:36:27,767 --> 00:36:29,567
[Antonia] Let's Go.
In the... In the molcajete.
1059
00:36:29,567 --> 00:36:31,133
There you go. Come on.
Let's go. Come on. Come on.
1060
00:36:31,133 --> 00:36:32,333
-Grab them with your hands.
-Come on.
1061
00:36:32,333 --> 00:36:34,100
-[Antonia] You got it. Yeah.
-[Guy] Four, three...
1062
00:36:34,100 --> 00:36:35,834
-You're good. You're good.
-[Guy] two...
1063
00:36:36,266 --> 00:36:37,567
one.
1064
00:36:37,567 --> 00:36:39,400
That's it. Class is dismissed.
1065
00:36:39,400 --> 00:36:41,467
That's the end
of the senior project.
1066
00:36:41,467 --> 00:36:43,967
[groans] You did great.
1067
00:36:43,967 --> 00:36:45,166
-[Maria]
Does it look good?
-[Jet] Yeah, it does.
1068
00:36:45,166 --> 00:36:46,100
Oh, my God.
1069
00:36:46,100 --> 00:36:47,300
[Antonia] I know.
1070
00:36:50,367 --> 00:36:52,233
All right, judges.
This is it, the final exam
1071
00:36:52,233 --> 00:36:54,000
of Flavortown Academy.
1072
00:36:54,000 --> 00:36:57,867
Our final two seniors had
to make a graduation dinner
1073
00:36:57,867 --> 00:37:01,166
and they only had to go shop
in odd aisles.
1074
00:37:01,166 --> 00:37:02,567
Up first, Maria.
1075
00:37:02,567 --> 00:37:04,033
For my celebration dish,
1076
00:37:04,033 --> 00:37:05,166
I paid tribute
1077
00:37:05,166 --> 00:37:07,000
to growing up Greek.
1078
00:37:07,000 --> 00:37:09,467
So what I have for you
is a fava bean base
1079
00:37:09,467 --> 00:37:12,233
with tomatoes, and then I did
1080
00:37:12,233 --> 00:37:15,166
a fried calamari and prawn.
1081
00:37:15,166 --> 00:37:17,333
And then what I want you
to do is take the fava,
1082
00:37:17,333 --> 00:37:18,734
smear it on the garlic bread,
1083
00:37:18,734 --> 00:37:20,467
enjoy it with a piece
of prawn.
1084
00:37:20,467 --> 00:37:23,266
I am jealous on these bites
that they're taking.
1085
00:37:23,266 --> 00:37:25,133
I love the fact that this dish
1086
00:37:25,133 --> 00:37:28,000
is so beautifully
elegant and composed.
1087
00:37:28,000 --> 00:37:29,734
You do get
the crunchy textures
1088
00:37:29,734 --> 00:37:31,867
from the fried calamari
and fried shrimp.
1089
00:37:31,867 --> 00:37:34,667
-Super delicious.
-Thank you.
1090
00:37:34,667 --> 00:37:36,467
Graduation-worthy dish.
1091
00:37:36,467 --> 00:37:38,233
You did such a great job
1092
00:37:38,233 --> 00:37:39,367
representing Greek food here.
1093
00:37:39,367 --> 00:37:41,100
But the biggest loss
1094
00:37:41,100 --> 00:37:42,867
was the choice
not to make garlic bread.
1095
00:37:42,867 --> 00:37:44,367
-[Maria] Yup, yup, yup.
-You could have took garlic.
1096
00:37:44,367 --> 00:37:46,066
You could have really
toasted some bread off.
1097
00:37:46,066 --> 00:37:47,734
-Yes.
-And then just built
1098
00:37:47,734 --> 00:37:49,100
the garlic flavor into it.
1099
00:37:49,100 --> 00:37:51,233
Like that was
the biggest loss
1100
00:37:51,233 --> 00:37:53,400
was the choice
not to make garlic bread.
1101
00:37:53,400 --> 00:37:56,667
-Thank you.
-Grandma's super fava hummus
1102
00:37:56,667 --> 00:37:59,567
that you have here
is delicious.
1103
00:37:59,567 --> 00:38:01,166
It gives that heft
to the meal
1104
00:38:01,166 --> 00:38:03,100
so you don't miss aisle 10.
1105
00:38:03,100 --> 00:38:04,767
-Thank you.
-[Guy] Great.
1106
00:38:04,767 --> 00:38:07,533
Thank you very much.
Not to be outdone, Diana.
1107
00:38:08,767 --> 00:38:10,600
Talking about graduation,
1108
00:38:10,600 --> 00:38:13,033
it is a fiesta in a molcajete.
1109
00:38:13,033 --> 00:38:15,934
I have been dying
to make my abuelita's
1110
00:38:15,934 --> 00:38:20,066
camarones con tequila
y ajo molcajete.
1111
00:38:22,266 --> 00:38:26,233
Beautiful job bringing a dish,
1112
00:38:26,233 --> 00:38:28,066
a celebration
for your culture.
1113
00:38:28,066 --> 00:38:29,734
The tequila lime glaze
1114
00:38:29,734 --> 00:38:33,100
with this salted, acidic,
1115
00:38:33,100 --> 00:38:35,400
smoky green onion with it,
1116
00:38:35,400 --> 00:38:37,834
the avocado
with the creaminess,
1117
00:38:37,834 --> 00:38:39,467
it makes so much sense.
1118
00:38:39,467 --> 00:38:42,467
That sauce is fantastic.
1119
00:38:42,467 --> 00:38:44,467
That is perfect.
1120
00:38:44,467 --> 00:38:46,667
The tortillas, I saw you do
the alley-oop at the...
1121
00:38:46,667 --> 00:38:48,867
At the end, you know?
It didn't really get cooked.
1122
00:38:48,867 --> 00:38:51,367
So that's okay.
I mean, I wish they were.
1123
00:38:51,367 --> 00:38:53,367
And the shrimp is...
1124
00:38:53,367 --> 00:38:55,266
It didn't get there.
It just...
1125
00:38:55,266 --> 00:38:57,600
It's a little bit undercooked.
1126
00:38:57,600 --> 00:38:59,867
The rice is probably
my favorite part of this dish.
1127
00:38:59,867 --> 00:39:01,567
I love all the chilies
1128
00:39:01,567 --> 00:39:03,767
that you integrated
into the rice.
1129
00:39:03,767 --> 00:39:05,500
-Delicious.
-Thank you, Chef.
1130
00:39:05,500 --> 00:39:07,166
-[Guy] Thank you very much.
-[Maria] Good job, Chef.
1131
00:39:07,166 --> 00:39:09,133
Good job, Chef.
1132
00:39:09,133 --> 00:39:12,100
All right, judges.
I'm glad I'm not in your seat.
1133
00:39:12,100 --> 00:39:13,567
Students, professors,
I'm gonna send you back
1134
00:39:13,567 --> 00:39:15,967
to the kitchen
for one last time.
1135
00:39:15,967 --> 00:39:17,567
But you should be
very proud of yourselves.
1136
00:39:17,567 --> 00:39:19,033
You did a fantastic job.
1137
00:39:19,033 --> 00:39:20,100
Thank you.
1138
00:39:21,567 --> 00:39:23,266
We asked
for a graduation dinner.
1139
00:39:23,266 --> 00:39:24,400
Part of it is the story
1140
00:39:24,400 --> 00:39:25,667
and the feeling
and the emotion
1141
00:39:25,667 --> 00:39:28,000
and the other is the dish
1142
00:39:28,000 --> 00:39:29,467
and the flavor
and the presentation.
1143
00:39:29,467 --> 00:39:30,967
Maria's first.
1144
00:39:30,967 --> 00:39:32,467
That was a very good dish
1145
00:39:32,467 --> 00:39:34,667
and it was a very traditional
dish to her story.
1146
00:39:34,667 --> 00:39:35,934
[Darnell] Well,
that nice artisan bread
1147
00:39:35,934 --> 00:39:37,967
would have been nice
toasted on a grill.
1148
00:39:37,967 --> 00:39:39,500
[Guy] Let's talk about Diana.
1149
00:39:39,500 --> 00:39:41,667
That sauce was phenomenal.
It was so good.
1150
00:39:41,667 --> 00:39:43,667
And that rice,
I mean, it was...
1151
00:39:43,667 --> 00:39:45,467
-So much flavor
because of those peppers.
-So much flavor.
1152
00:39:45,467 --> 00:39:47,967
The shrimp
just didn't get there.
1153
00:39:47,967 --> 00:39:49,934
[Guy] Who passes? Who fails?
1154
00:39:51,233 --> 00:39:54,300
[tense music playing]
1155
00:40:02,600 --> 00:40:04,867
I don't know if this is what
you think you signed up for
1156
00:40:04,867 --> 00:40:07,500
and I don't know
that we were exactly expecting
1157
00:40:07,500 --> 00:40:09,934
how attached we would get
to the students.
1158
00:40:09,934 --> 00:40:11,467
The student
whose graduation dinner
1159
00:40:11,467 --> 00:40:12,767
was the most worthy
1160
00:40:12,767 --> 00:40:14,367
of earning them the top honors
1161
00:40:14,367 --> 00:40:18,667
and the $35,000
grand prize is...
1162
00:40:18,667 --> 00:40:21,166
[suspenseful music playing]
1163
00:40:23,567 --> 00:40:26,133
graduate
of Flavortown Academy,
1164
00:40:26,133 --> 00:40:27,567
Chef...
1165
00:40:28,000 --> 00:40:29,000
Maria.
1166
00:40:29,000 --> 00:40:30,000
[applause]
1167
00:40:30,000 --> 00:40:31,200
[Darnell] Woo!
1168
00:40:33,467 --> 00:40:36,467
-I'm sorry.
-[Guy] Congratulations.
1169
00:40:36,467 --> 00:40:40,000
Congratulations, Maria.
I'm so happy for you.
1170
00:40:40,000 --> 00:40:43,734
Diana, I have to say,
and, Antonia,
1171
00:40:43,734 --> 00:40:47,166
watching the two of you
cook together was outstanding.
1172
00:40:47,166 --> 00:40:48,667
And I'm sorry to see you go,
1173
00:40:48,667 --> 00:40:50,367
but I gotta tell you what,
it was a hard-fought
1174
00:40:50,367 --> 00:40:53,233
battle and you deserve
to be here in the finals.
1175
00:40:53,233 --> 00:40:54,567
So thank you so much.
1176
00:40:54,567 --> 00:40:55,567
-Thank you.
-[Guy] Okay.
1177
00:40:55,567 --> 00:40:56,767
Thank you so much.
1178
00:40:56,767 --> 00:40:58,400
-[applause]
-Thank you.
1179
00:40:58,400 --> 00:41:00,100
-Thank you.
-What a pleasure.
1180
00:41:00,100 --> 00:41:02,867
Maria killed it.
She crushed it.
1181
00:41:02,867 --> 00:41:04,667
From the bottom of my heart,
1182
00:41:04,667 --> 00:41:08,266
I am so grateful
to Guy and Antonia
1183
00:41:08,266 --> 00:41:09,967
for this experience.
1184
00:41:09,967 --> 00:41:12,767
For any home cooks out there,
1185
00:41:12,767 --> 00:41:14,533
you can do this too.
1186
00:41:17,133 --> 00:41:20,266
So you've accomplished so much
1187
00:41:20,266 --> 00:41:21,767
in a long period of time
1188
00:41:21,767 --> 00:41:22,967
and then here
at the Flavortown Academy
1189
00:41:22,967 --> 00:41:24,567
in a short period of time.
1190
00:41:24,567 --> 00:41:26,600
Congratulations
to the graduate
1191
00:41:26,600 --> 00:41:28,467
of Flavortown Academy.
1192
00:41:28,467 --> 00:41:31,767
We will call her now
Chef Maria.
1193
00:41:31,767 --> 00:41:33,166
-[Jet] Woo!
-[Guy] Well done.
1194
00:41:33,166 --> 00:41:34,600
[cheers and applause]
1195
00:41:34,600 --> 00:41:38,166
I just won $35,000!
1196
00:41:38,166 --> 00:41:39,667
-Chef.
-[Maria] Professor Jet,
1197
00:41:39,667 --> 00:41:42,567
you were the best
coach/mentor.
1198
00:41:42,567 --> 00:41:44,166
I put on my tunnel
vision a lot,
1199
00:41:44,166 --> 00:41:46,467
and he told me to just take
my frickin' glasses off
1200
00:41:46,467 --> 00:41:48,367
and to see the horizon.
1201
00:41:48,367 --> 00:41:50,133
One amazing student
rocks the market
1202
00:41:50,133 --> 00:41:53,100
and walks away with $35,000...
1203
00:41:53,100 --> 00:41:55,667
-Woo!
-and a big graduation trophy.
1204
00:41:55,667 --> 00:41:58,000
We'll see you next time
on Guy's Grocery Games.
1205
00:41:58,000 --> 00:41:59,133
-Adios.
-[cheering]
1206
00:41:59,133 --> 00:42:00,233
[laughs]