1 00:00:00,767 --> 00:00:02,601 Tonight, we have four rising chefs, 2 00:00:02,635 --> 00:00:05,270 ready to prove that their time has arrived. 3 00:00:06,639 --> 00:00:08,240 Ryder, what are you doing? 4 00:00:08,274 --> 00:00:09,341 Gotta go to practice. 5 00:00:09,376 --> 00:00:11,336 Where you go... Get back over here, where you going? 6 00:00:11,411 --> 00:00:12,411 Ryder! 7 00:00:12,479 --> 00:00:13,812 Ry... 8 00:00:13,847 --> 00:00:16,548 Looks like Ryder was stocking up on some of his favorite snacks. 9 00:00:16,583 --> 00:00:17,760 But since he's the re-stocking boy, 10 00:00:17,784 --> 00:00:19,418 and there's no one left to stock it, 11 00:00:19,452 --> 00:00:20,486 I got an idea. 12 00:00:20,520 --> 00:00:21,697 Let's see if these up-and-coming chefs, 13 00:00:21,721 --> 00:00:23,489 can handle turning these snacks 14 00:00:23,523 --> 00:00:24,456 into creative meals. 15 00:00:24,491 --> 00:00:25,724 [Jada] They turned out great. 16 00:00:25,759 --> 00:00:27,670 [Michael] This is some of the best food I've ever eaten 17 00:00:27,694 --> 00:00:29,105 - in Flavortown, ever. - Oh, thank you. 18 00:00:29,129 --> 00:00:31,607 I can't wait to see what the next 20 years looks like for you guys. 19 00:00:31,631 --> 00:00:33,409 [Guy] Get ready for a snack attack, right now, 20 00:00:33,433 --> 00:00:35,167 on Guy's Grocery Games. 21 00:00:35,201 --> 00:00:36,201 Ryder! 22 00:00:38,471 --> 00:00:40,339 So, let's meet our up-and-coming chefs. 23 00:00:40,373 --> 00:00:41,907 Now, first up, we have JR Rice, 24 00:00:41,941 --> 00:00:43,809 a 19-year old chef, from St. Louis, Missouri, 25 00:00:43,843 --> 00:00:46,645 who became executive chef of a high-end, seafood restaurant, 26 00:00:46,679 --> 00:00:50,215 after the head chef unexpectedly resigned. 27 00:00:50,250 --> 00:00:51,861 So, at the age of 18, I was thrown into the executive chef role. 28 00:00:51,885 --> 00:00:54,820 [JR] Now, I own my own private and catering company called, JRs Gourmet, 29 00:00:54,854 --> 00:00:57,790 where I really get to show my personality with the menu. 30 00:00:57,824 --> 00:00:59,268 My cooking style is what I consider a fusion. 31 00:00:59,292 --> 00:01:02,995 It's heavily impacted by Asian cuisine and also American cuisine. 32 00:01:03,029 --> 00:01:05,775 I grew up watching Triple G, so I know all the tricks that he has up his sleeves. 33 00:01:05,799 --> 00:01:07,399 Bring it on, Triple G! 34 00:01:07,434 --> 00:01:08,400 [Guy] There we go. 35 00:01:08,435 --> 00:01:09,468 There we go. 36 00:01:09,502 --> 00:01:11,804 Fresh looking, lad. 37 00:01:11,838 --> 00:01:14,606 [Guy] Next, we have Jada Vidal, a 19 year old line chef 38 00:01:14,641 --> 00:01:15,908 from Tampa, Florida, 39 00:01:15,942 --> 00:01:18,544 who used winnings from cooking competitions 40 00:01:18,578 --> 00:01:20,612 to pay back loans for culinary school. 41 00:01:20,647 --> 00:01:22,915 I started cooking when I was around 14 years old. 42 00:01:22,949 --> 00:01:24,794 I actually won a few scholarships in high school, 43 00:01:24,818 --> 00:01:27,286 through different cooking competitions. 44 00:01:27,320 --> 00:01:30,856 One of my goals is to absolutely work in a Michelin star restaurant. 45 00:01:30,890 --> 00:01:32,391 Maybe even one day, open up my own. 46 00:01:32,425 --> 00:01:35,060 - Whoo! - There's the ninja. 47 00:01:35,095 --> 00:01:36,228 Thank you. 48 00:01:37,797 --> 00:01:40,566 Then there's Sarah Kitchings, an 18 year old sous chef, 49 00:01:40,600 --> 00:01:43,635 from Athol, Idaho, who was handpicked for her job 50 00:01:43,670 --> 00:01:47,706 after impressing her culinary instructor with her plating and creativity. 51 00:01:47,740 --> 00:01:50,309 I currently work at a fine dining restaurant. 52 00:01:50,343 --> 00:01:52,444 I'm the youngest in our kitchen. 53 00:01:52,479 --> 00:01:55,347 My cooking style is definitely upscale comfort food. 54 00:01:55,381 --> 00:01:56,882 I may be 18, but I already spent 55 00:01:56,916 --> 00:02:01,386 three quarters of my life in the kitchen, and I'm not stopping anytime soon. 56 00:02:01,421 --> 00:02:05,724 Here you go! Big smile, lots of colors. 57 00:02:05,758 --> 00:02:09,328 And finally, Michael Weirich, 20 year old science whiz, 58 00:02:09,362 --> 00:02:11,663 entrepreneur, Cincinnati, Ohio, 59 00:02:11,698 --> 00:02:13,465 who dabbles in molecular gastronomy 60 00:02:13,500 --> 00:02:16,668 at the pop-up restaurant he runs out of his home. 61 00:02:16,703 --> 00:02:18,670 Restaurant Confluence is based out of our house. 62 00:02:18,705 --> 00:02:21,740 We serve modern American and some molecular gastronomy. 63 00:02:21,774 --> 00:02:24,843 I'm really big into chemistry, being a chemical engineer. 64 00:02:24,878 --> 00:02:28,313 And combining that with food, that's something I've always been passionate about. 65 00:02:28,348 --> 00:02:29,948 Looking good, big man. 66 00:02:31,417 --> 00:02:32,484 Welcome. 67 00:02:32,519 --> 00:02:33,719 This is exciting! 68 00:02:33,753 --> 00:02:36,388 I don't know if the competitors are just getting younger, 69 00:02:36,422 --> 00:02:37,556 or if I'm getting older. 70 00:02:37,590 --> 00:02:40,025 But I don't need you to answer that, it's not that funny. 71 00:02:40,059 --> 00:02:41,293 [all laughing] 72 00:02:41,327 --> 00:02:44,396 Tonight, you're gonna be competing in two very intense challenges, 73 00:02:44,430 --> 00:02:45,531 that will determine 74 00:02:45,565 --> 00:02:48,734 if your youthful energy, your passion, your creativity, 75 00:02:48,768 --> 00:02:51,470 are more important than that long resume. 76 00:02:51,504 --> 00:02:52,938 Awesome! 77 00:02:52,972 --> 00:02:55,240 [Guy] The judges are gonna base your scores. 78 00:02:55,275 --> 00:02:57,476 Off of first, your gameplay, 79 00:02:57,510 --> 00:02:59,344 then, your taste, 80 00:02:59,379 --> 00:03:00,913 and then your plating. 81 00:03:00,947 --> 00:03:01,957 And the chef with the lowest score, 82 00:03:01,981 --> 00:03:04,149 unfortunately, at the end of the first round will 83 00:03:04,184 --> 00:03:05,050 [whistles] 84 00:03:05,084 --> 00:03:06,618 - Will be going back to class. - Nah. 85 00:03:06,653 --> 00:03:08,820 But, the chef with the highest combined score, 86 00:03:08,855 --> 00:03:10,088 after the two rounds, 87 00:03:10,123 --> 00:03:15,360 will get a chance to shop Flavortown market for up to $20,000. 88 00:03:15,395 --> 00:03:16,328 Great. 89 00:03:16,362 --> 00:03:18,797 So, for your first challenge, 90 00:03:18,831 --> 00:03:22,668 I want you to make the judges a weeknight dinner. 91 00:03:22,702 --> 00:03:24,436 What's a weeknight dinner? 92 00:03:24,470 --> 00:03:25,871 Something easy, something fast, 93 00:03:25,905 --> 00:03:28,340 you don't have that much time on a Wednesday, people work. 94 00:03:28,374 --> 00:03:30,676 You're 19? You sure you're not 29? 95 00:03:30,710 --> 00:03:34,613 In fact, to make your shopping even just a little bit easier, 96 00:03:34,647 --> 00:03:37,950 my son Ryder did a little pre-shopping for you. 97 00:03:37,984 --> 00:03:40,052 Um, let me text Ryder where the snacks are. 98 00:03:40,553 --> 00:03:43,322 [notification beeps] 99 00:03:43,356 --> 00:03:45,624 Oh, he says they are in your cart. 100 00:03:45,658 --> 00:03:46,818 So, go ahead and take a look. 101 00:03:47,293 --> 00:03:48,694 Oh, look at that, huh? 102 00:03:48,728 --> 00:03:52,364 Some cheese crackers, some tangerines, some fruit gummies 103 00:03:52,398 --> 00:03:53,676 some potato chips and some cookies. 104 00:03:53,700 --> 00:03:55,834 Because this is called Ryder's snack attack. 105 00:03:55,868 --> 00:03:59,438 You'll have to use five snack items in tonight's dishes. 106 00:04:01,074 --> 00:04:05,477 Where you use them, when you use them and how you use them will be your discretion. 107 00:04:05,511 --> 00:04:06,678 Oh, my God. 108 00:04:06,713 --> 00:04:08,814 If you wanna use two of them in the first round, 109 00:04:08,848 --> 00:04:11,416 you'll be stuck with three at the end, that's your choice. 110 00:04:11,451 --> 00:04:12,628 Shop for anything else you want, 111 00:04:12,652 --> 00:04:15,487 30 minutes to create your weeknight dinner. 112 00:04:15,521 --> 00:04:17,723 You can use three in the first round, okay? 113 00:04:17,757 --> 00:04:19,702 I mean, you can also just use two in the first round, 114 00:04:19,726 --> 00:04:23,462 or if you wanna even push your luck, you could use one in the first round, 115 00:04:23,496 --> 00:04:25,364 and then go use the other four. 116 00:04:27,734 --> 00:04:29,901 - But I'm just telling you right now. - [shouting] Go! 117 00:04:30,236 --> 00:04:31,236 When you... 118 00:04:32,605 --> 00:04:34,339 Whoever yelled it, made the list. 119 00:04:35,141 --> 00:04:36,341 [chuckles softly] 120 00:04:39,145 --> 00:04:40,579 This is Ryder's snack attack. 121 00:04:40,613 --> 00:04:44,149 Across both rounds, we have to use five ingredients from Ryder's list. 122 00:04:44,183 --> 00:04:45,150 Cheese crackers. 123 00:04:45,184 --> 00:04:46,184 Potato chips. 124 00:04:46,219 --> 00:04:47,152 Fruit snacks. 125 00:04:47,186 --> 00:04:48,153 Tangerines. 126 00:04:48,187 --> 00:04:49,187 And cookies. 127 00:04:49,622 --> 00:04:50,555 Gahh! 128 00:04:50,590 --> 00:04:52,624 Come on, Ryder! What is this, a kid's list? 129 00:04:52,659 --> 00:04:54,359 Well I guess it kinda is a kid's list. 130 00:04:56,462 --> 00:05:00,399 For my weeknight dinner, I'm gonna go with the super simple, Korean fried chicken. 131 00:05:00,433 --> 00:05:04,436 My strategy is to use at least two ingredients in the first round. 132 00:05:04,470 --> 00:05:06,715 I really wanna be sure that I'm gonna make it through the first round, 133 00:05:06,739 --> 00:05:09,574 so I don't wanna overcomplicate it for myself too early. 134 00:05:09,609 --> 00:05:10,719 Where are you using the snacks at? 135 00:05:10,743 --> 00:05:13,078 -I'm gonna use the potato chips in the batter, -Okay. 136 00:05:13,112 --> 00:05:17,316 And then I'm gonna use the citrus to go ahead and pickle the cucumbers. 137 00:05:17,350 --> 00:05:18,417 Very smart. 138 00:05:18,451 --> 00:05:19,618 Gochujang! 139 00:05:19,652 --> 00:05:20,863 [Jade] Gochujang is a hot pepper paste 140 00:05:20,887 --> 00:05:23,388 that's been fermented and it's based in Korea. 141 00:05:23,423 --> 00:05:25,657 Produce time, let's see some produce. 142 00:05:25,692 --> 00:05:29,194 I'm also gonna make a very quick, pickled cucumber slaw. 143 00:05:29,228 --> 00:05:30,662 These are so cute! 144 00:05:30,697 --> 00:05:33,832 Growing up watching famous chefs, that's essentially what inspired me 145 00:05:33,866 --> 00:05:36,368 to wanna cook different cuisines and wanna travel the world. 146 00:05:37,203 --> 00:05:39,071 I'm good. Let's do it! 147 00:05:39,105 --> 00:05:43,642 I saw tangerines and the first thing I think about is orange chicken and fried rice. 148 00:05:43,676 --> 00:05:45,621 I'm grabbing chicken cutlets 'cause they're really thin 149 00:05:45,645 --> 00:05:46,755 and they're gonna cook really fast. 150 00:05:46,779 --> 00:05:48,880 Cheese crackers and my potato chips, 151 00:05:48,915 --> 00:05:49,548 this is gonna be the bready mix for my chicken. 152 00:05:49,582 --> 00:05:51,183 Rice. 153 00:05:51,217 --> 00:05:54,720 I grabbed instat rice 'cause I know I didn't have a lot of time to cook it. 154 00:05:54,754 --> 00:05:57,766 So, I always love to throw a little bit of Asian flavor in any dish I make. 155 00:05:57,790 --> 00:06:00,992 I'm grabbing Thai chilli sauce and rice wine vinegar, the fish sauce 156 00:06:01,027 --> 00:06:02,694 just to add some extra umami. 157 00:06:03,763 --> 00:06:06,598 - Are you having fun so far? - Ah, yeah. All righty. 158 00:06:06,632 --> 00:06:08,033 [Guy] I can't believe these kids. 159 00:06:08,067 --> 00:06:11,303 I've watched chefs that have come in, they've got tons of years on 'em 160 00:06:11,337 --> 00:06:12,738 and they're shaking in their boots. 161 00:06:12,772 --> 00:06:14,473 These kids are cool, calm and confident. 162 00:06:14,507 --> 00:06:15,607 What are you thinking? 163 00:06:15,641 --> 00:06:18,610 Potato chip-crusted chicken with panko bread crumbs, 164 00:06:18,644 --> 00:06:21,780 and a balsamic salad with supreme oranges. 165 00:06:21,814 --> 00:06:23,615 - I like the way you're rollin'. - Okay. 166 00:06:23,649 --> 00:06:26,385 When I come home from a weeknight, I want something simple, 167 00:06:26,419 --> 00:06:27,796 that's not gonna take too long to cook. 168 00:06:27,820 --> 00:06:30,222 I'm choosing the tangerines and potato chips, 169 00:06:30,256 --> 00:06:33,425 because I know they can play well into something savory. 170 00:06:34,827 --> 00:06:38,897 I'm beyond excited to be here in Flavortown and meet Guy Fieri. 171 00:06:38,931 --> 00:06:42,434 I grew up watching him on Diners, Drive-ins and Dives. 172 00:06:42,468 --> 00:06:44,603 I never thought I would have the opportunity 173 00:06:44,637 --> 00:06:47,372 to be worried if Guy Fieri thinks I'm a good chef. 174 00:06:50,576 --> 00:06:52,087 These ingredients were kinda all over the map. 175 00:06:52,111 --> 00:06:56,481 My strategy was really to use a couple of the easier ingredients at first, 176 00:06:56,516 --> 00:06:58,450 so potato chips and the tangerines. 177 00:06:58,484 --> 00:07:00,552 [speaking indistinctly] 178 00:07:00,586 --> 00:07:03,321 So, right away I thought, potato-crusted fish. 179 00:07:03,356 --> 00:07:05,257 And tilapia is super-fast to cook. 180 00:07:06,993 --> 00:07:08,670 I know I wanted to make a light salsa for my fish, 181 00:07:08,694 --> 00:07:10,896 so I started grabbing Heirloom tomatoes, 182 00:07:10,930 --> 00:07:12,931 some red bell peppers and Italian herbs. 183 00:07:12,965 --> 00:07:15,767 Being an engineer, that's kinda one of the main things, 184 00:07:15,802 --> 00:07:19,504 is being able to quickly and creatively solve problems that are pretty complex. 185 00:07:19,539 --> 00:07:21,339 I think that lends itself well to the kitchen. 186 00:07:21,908 --> 00:07:24,676 So, here to give our young chefs some sage advice, 187 00:07:24,710 --> 00:07:27,646 as well as to give some advice about sage, are tonight's judges, 188 00:07:27,680 --> 00:07:30,682 legendary New York chef, cookbook author, the one and only 189 00:07:30,716 --> 00:07:32,017 Chef Marc Murphy. 190 00:07:32,051 --> 00:07:36,588 Acclaimed executive chef, culinary rock star, the one and only, 191 00:07:36,622 --> 00:07:39,558 the volt chef, Michael Voltaggio. 192 00:07:39,592 --> 00:07:41,560 Renowned Southern California restauranteur, 193 00:07:41,594 --> 00:07:43,328 the princess warrior, 194 00:07:43,362 --> 00:07:45,831 Chef Antonia Lofaso. 195 00:07:45,865 --> 00:07:48,076 I'm just saying, if I was to walk in here at 18 years old, 196 00:07:48,100 --> 00:07:51,203 and with you standing there, I would be like... [babbling] 197 00:07:51,237 --> 00:07:55,707 I definitely think that Zea would be great here to help translate this 198 00:07:55,741 --> 00:07:57,576 -younger generation's lingo, -Yeah. 199 00:07:57,610 --> 00:08:01,413 And so forth judges aren't just throwing shade, your dish is lit. 200 00:08:03,115 --> 00:08:04,115 YOLO! 201 00:08:11,190 --> 00:08:12,491 [Guy] 24 minutes! 202 00:08:12,525 --> 00:08:14,826 These young chefs had to make a weeknight dinner 203 00:08:14,861 --> 00:08:17,462 featuring snacks that Ryder had picked for them. 204 00:08:17,497 --> 00:08:18,730 We're seeing these young chefs, 205 00:08:18,764 --> 00:08:20,609 you know, they are stepping up to the plate, here. 206 00:08:20,633 --> 00:08:22,267 20 grand, that's a lot of money! 207 00:08:22,301 --> 00:08:25,871 When I was 18 years old, I had no thought to come and compete like this. 208 00:08:25,905 --> 00:08:27,706 So, I mean, these chefs are impressive. 209 00:08:27,740 --> 00:08:31,009 It's so surreal and cool to me to be in front of the judges today. 210 00:08:31,043 --> 00:08:34,646 I've been watching Marc Murphy judge on competitions, since I was little. 211 00:08:34,680 --> 00:08:38,183 Voltagio, he loves all those new techniques and things. 212 00:08:38,217 --> 00:08:40,785 I absolutely love Antonia Lofaso's ambition. 213 00:08:40,820 --> 00:08:43,388 She's someone that I wanna be like when I get older. 214 00:08:43,422 --> 00:08:44,900 I've never cooked for people of this caliber. 215 00:08:44,924 --> 00:08:47,692 When I was 18 or 19, I definitely wasn't cooking 216 00:08:47,727 --> 00:08:49,771 - at the level that these kids are cooking. - [Marc] Right. 217 00:08:49,795 --> 00:08:51,129 - How you doing? - I'm fantastic! 218 00:08:51,163 --> 00:08:54,366 - What's on the menu? - So, I'm gonna be doing like a orange chicken. 219 00:08:54,400 --> 00:08:55,367 Got it. 220 00:08:55,401 --> 00:08:57,435 Gonna be using the cheese bites, 221 00:08:57,470 --> 00:08:59,604 the potato chips to get a nice breading on it, 222 00:08:59,639 --> 00:09:00,605 nice fried rice. 223 00:09:00,640 --> 00:09:01,940 Actually... 224 00:09:01,974 --> 00:09:03,919 - Probably get these in the microwave. - Get them working, right? 225 00:09:03,943 --> 00:09:05,754 I put my rice packets in the microwave first, 226 00:09:05,778 --> 00:09:07,512 'cause I know those gotta be ready to go. 227 00:09:07,547 --> 00:09:09,992 For my orange chicken, the first thing I decided to do was make my bready mix. 228 00:09:10,016 --> 00:09:13,251 In my food processor I have cornstarch, potato chips, 229 00:09:13,286 --> 00:09:15,186 cheese crackers... 230 00:09:15,221 --> 00:09:17,822 Check that it's two items already gone off the list. 231 00:09:17,857 --> 00:09:20,759 I own my own private and catering company called JR's Gourmet. 232 00:09:20,793 --> 00:09:23,595 I'm used to clients requesting things that are a little bit strange, 233 00:09:23,629 --> 00:09:25,764 so I'm constantly coming up with new menu ideas 234 00:09:25,798 --> 00:09:28,800 and new flavor compounds that really work together. 235 00:09:28,834 --> 00:09:30,969 I know my chicken needs a great sauce. 236 00:09:31,003 --> 00:09:33,448 So normally, I would use oranges for my orange chicken, of course. 237 00:09:33,472 --> 00:09:35,150 But tangerines are perfect for me to make that work. 238 00:09:35,174 --> 00:09:38,176 I started off with a little bit of the tangerine juice, from Ryder's list. 239 00:09:38,578 --> 00:09:39,311 Some ginger, 240 00:09:39,345 --> 00:09:40,812 some Thai chilli sauce, 241 00:09:40,846 --> 00:09:43,648 and a little bit of rice wine vinegar to add some nice acidity to it. 242 00:09:43,683 --> 00:09:45,283 All these other chefs are amazing, 243 00:09:45,318 --> 00:09:48,330 but I've been competing since I was in middle school with culinary competitions. 244 00:09:48,354 --> 00:09:51,623 So, bring it on! I'm the one to take home the W from Favortown today. 245 00:09:52,959 --> 00:09:56,428 For my weeknight dinner, I'm gonna be making Korean fried chicken 246 00:09:56,462 --> 00:09:58,730 with a quick pickled cucumber slaw. 247 00:09:58,764 --> 00:10:00,599 I absolutely love chicken wings, 248 00:10:00,633 --> 00:10:02,701 they're affordable and they're super-fast to make, 249 00:10:02,735 --> 00:10:05,670 especially on a weeknight dinner. 250 00:10:05,705 --> 00:10:08,440 I put my wings in the bowl, I coated them with potato starch and 251 00:10:08,474 --> 00:10:09,975 cumin, cayanne and paprika. 252 00:10:10,009 --> 00:10:12,844 I tossed everything and immediately put them in the fryer. 253 00:10:13,779 --> 00:10:15,880 Next, I'm gonna work on my Kimchi slaw, 254 00:10:15,915 --> 00:10:19,417 gonna be using a base of the tangerines from Ryder's snacks. 255 00:10:19,452 --> 00:10:20,762 The tangerine juice is a little bit acidic, 256 00:10:20,786 --> 00:10:23,622 so it's gonna help to sort of, pickle the cucumbers. 257 00:10:23,656 --> 00:10:27,626 I'm gonna add gochujang as well as white distilled vinegar, 258 00:10:27,660 --> 00:10:29,494 and honey for some added sweetness. 259 00:10:29,528 --> 00:10:30,895 I like it, I like it. 260 00:10:31,697 --> 00:10:33,498 Just over here checking the chips. 261 00:10:33,532 --> 00:10:35,400 Chips are fine. 262 00:10:35,434 --> 00:10:36,901 [Guy] What's the game plan? 263 00:10:36,936 --> 00:10:39,537 I'm gonna try and make some potato chip-crusted tilapia. 264 00:10:39,572 --> 00:10:41,906 - And I'm gonna do some charred broccolini. - [Guy] Got it. 265 00:10:41,941 --> 00:10:45,176 I started cooking probably around the age of seven or eight, 266 00:10:45,211 --> 00:10:46,688 because my parents weren't the best cooks. 267 00:10:46,712 --> 00:10:50,181 I learned everything from YouTube or from cooking shows. 268 00:10:50,616 --> 00:10:51,916 Crush these up. 269 00:10:51,951 --> 00:10:54,653 So, I decided to use the potato chips that Ryder gave us, 270 00:10:54,687 --> 00:10:55,787 as a crust for the fish. 271 00:10:55,821 --> 00:10:57,889 I want this topping to be really crispy 272 00:10:57,923 --> 00:11:00,825 and have bunch of salt in there from the potato chips themselves. 273 00:11:01,727 --> 00:11:04,295 You don't see enough people making fish. 274 00:11:04,330 --> 00:11:05,697 I know, but it's so easy. 275 00:11:05,731 --> 00:11:07,766 I wanna make a light Italian-style salsa, 276 00:11:07,800 --> 00:11:10,769 to go over the fish, add a bit of freshness to the dish. 277 00:11:10,803 --> 00:11:14,439 It's a great way to just incorporate a nice vegetable into your weekly meal. 278 00:11:14,473 --> 00:11:15,784 For me, during the week, that's how I wanna eat, 279 00:11:15,808 --> 00:11:18,276 something light, something fresh and something delicious. 280 00:11:20,246 --> 00:11:21,312 Yeah. 281 00:11:21,347 --> 00:11:22,480 That's pretty good. 282 00:11:22,515 --> 00:11:24,426 All right chef, what are you getting ready to make? 283 00:11:24,450 --> 00:11:27,385 Uh, panko potato chip-crusted chicken cutlet, 284 00:11:27,420 --> 00:11:30,455 and a side salad with balsamic vinaigrette, 285 00:11:30,489 --> 00:11:31,890 and supremed oranges. 286 00:11:32,558 --> 00:11:34,426 Supremed oranges? Very fancy! 287 00:11:36,629 --> 00:11:38,663 I start with smashing out my potato chips, 288 00:11:38,698 --> 00:11:41,566 So I'm dredging my chicken in seasoned flour, 289 00:11:41,600 --> 00:11:43,902 and then, my potato panko chip mix. 290 00:11:44,737 --> 00:11:46,671 Growing up, my Dad was an army brat, 291 00:11:46,706 --> 00:11:48,707 and he spent a good amount of time in Germany. 292 00:11:48,741 --> 00:11:51,409 So, one of my favorite go-to recipes 293 00:11:51,444 --> 00:11:52,911 is actually German schnitzel. 294 00:11:52,945 --> 00:11:56,815 I learnt pretty much everything I know through my parents and family. 295 00:11:56,849 --> 00:11:59,517 The potato chips will help season the chicken 296 00:11:59,552 --> 00:12:02,554 as well as add a good texture and crunch. 297 00:12:03,689 --> 00:12:07,826 [Guy] Chefs, 12 minutes! 12 to go on the competition. 298 00:12:07,860 --> 00:12:12,363 For my weeknight dinner, I'm gonna do a play on takeout orange chicken and fried rice. 299 00:12:12,398 --> 00:12:13,442 How's that fried rice coming? 300 00:12:13,466 --> 00:12:14,766 I'm getting the base started, 301 00:12:14,800 --> 00:12:16,634 just got some bell peppers, some ginger 302 00:12:16,669 --> 00:12:18,903 and some mushrooms in here. 303 00:12:18,938 --> 00:12:19,804 Looking good. 304 00:12:19,839 --> 00:12:21,639 We're gonna get eggs in that fried rice? 305 00:12:21,674 --> 00:12:23,975 I don't know, we might. [chuckles softly] 306 00:12:24,310 --> 00:12:25,343 Extra egg. 307 00:12:25,377 --> 00:12:27,512 [Marc] Extra egg for Guy. [laughs] 308 00:12:27,546 --> 00:12:28,580 They turned out great. 309 00:12:28,614 --> 00:12:29,981 I like where Jada's going. 310 00:12:30,015 --> 00:12:33,251 A weeknight dinner, who doesn't look forward to fried chicken night? 311 00:12:34,520 --> 00:12:36,387 I'm gonna go ahead and work on my wing sauce, 312 00:12:36,422 --> 00:12:39,758 I'm gonna be using gochujang, the hot pepper paste that's been fermented, 313 00:12:39,792 --> 00:12:40,969 as well as little bit of mirin. 314 00:12:40,993 --> 00:12:44,329 It's a very sweet cooking wine so it helps to add acidity. 315 00:12:44,363 --> 00:12:46,842 Usually in kitchens, I am always the youngest to be on the line, 316 00:12:46,866 --> 00:12:49,000 so, I'm used to having to prove myself in kitchens. 317 00:12:49,034 --> 00:12:52,003 I feel like I have the skillset today to win Triple G. 318 00:12:52,772 --> 00:12:54,305 What are you frying there, chef? 319 00:12:54,340 --> 00:12:56,174 Fingerling potatoes. 320 00:12:56,208 --> 00:12:58,754 I'm thinking I can pulverize the potato chips in the food processor 321 00:12:58,778 --> 00:13:00,678 and incorporate them into my potatoes, 322 00:13:00,713 --> 00:13:02,514 to add another texture component. 323 00:13:02,548 --> 00:13:04,783 I love being on the line, I love the pressure, 324 00:13:04,817 --> 00:13:07,685 and this is my passion. I put my heart into everything I do. 325 00:13:08,487 --> 00:13:09,698 Time to get this broccolini going. 326 00:13:09,722 --> 00:13:13,158 I'm a sophomore chemical engineer at Vanderbilt University. 327 00:13:13,192 --> 00:13:16,194 In some ways, cooking is definitely the outlet from engineering. 328 00:13:16,228 --> 00:13:20,632 It's definitely a way that I de-stress after a long day of classes or exams. 329 00:13:20,666 --> 00:13:21,966 Should be good. 330 00:13:22,001 --> 00:13:25,670 I'm using the tangerines to bring some sweetness and acid, 331 00:13:25,704 --> 00:13:28,973 to that charred and a little bit bitter, broccoli rabe. 332 00:13:29,008 --> 00:13:30,542 I think my strategy was really to use 333 00:13:30,576 --> 00:13:32,744 couple of the easier ingredients at first. 334 00:13:32,778 --> 00:13:34,345 It's tough in Flavortown. 335 00:13:34,380 --> 00:13:38,016 It might be harder here than even some of my engineering classes at Vanderbilt. 336 00:13:38,450 --> 00:13:39,450 Should be good. 337 00:13:41,320 --> 00:13:43,154 Mmm-hmm. It's going good. 338 00:13:43,189 --> 00:13:44,322 [Guy] Five minutes left! 339 00:13:44,356 --> 00:13:46,357 What are you, little supreme machine? 340 00:13:46,725 --> 00:13:47,725 Well done. 341 00:13:47,760 --> 00:13:51,863 I grabbed some balsamic to make my vinaigrette. 342 00:13:51,897 --> 00:13:54,532 I currently work at a fine-dining restaurant. 343 00:13:54,567 --> 00:13:57,202 I didn't go to culinary school but I wanna be a role model 344 00:13:57,236 --> 00:14:02,140 for those kids out there who love cooking and need the encouragement 345 00:14:02,174 --> 00:14:04,614 to know that they can come into the kitchen and they can do it. 346 00:14:05,544 --> 00:14:06,911 Yup, we're good. 347 00:14:07,313 --> 00:14:08,413 Three minutes! 348 00:14:08,447 --> 00:14:10,081 [Guy] Gotta be plated. 349 00:14:10,115 --> 00:14:11,726 So, I go ahead and toss in the chicken wings, 350 00:14:11,750 --> 00:14:13,551 with the Korean sauce that I made. 351 00:14:13,953 --> 00:14:14,819 That's exciting. 352 00:14:14,854 --> 00:14:18,189 First, I laid down my fried potatoes, 353 00:14:18,224 --> 00:14:20,525 then I place the wings, right on the side. 354 00:14:20,559 --> 00:14:22,360 Delicious goodness! 355 00:14:22,394 --> 00:14:22,894 Gorgeous. 356 00:14:23,295 --> 00:14:24,896 Beautiful plate. 357 00:14:24,930 --> 00:14:27,930 Once the chicken looks nice and crispy, I take them out of the deep fryer. 358 00:14:28,734 --> 00:14:30,768 I toss my chicken in the orange sauce. 359 00:14:30,803 --> 00:14:33,805 I love takeout meals so I put my fried rice in takeout boxes 360 00:14:33,839 --> 00:14:35,306 and put it on top of the plate. 361 00:14:35,341 --> 00:14:38,276 [Antonia] Oh, that's adorable! I'm excited we're getting chopsticks 362 00:14:38,310 --> 00:14:39,711 and Chinese boxes. 363 00:14:39,745 --> 00:14:43,481 [in sing-song voice] Because it's a late, weeknight dinner. 364 00:14:43,515 --> 00:14:46,595 And then I put out my orange chicken on the plate, next to the take-out box. 365 00:14:49,722 --> 00:14:52,423 First thing I got on my plate is broccoli rabe. 366 00:14:53,292 --> 00:14:54,859 Next, I put on the tilapia. 367 00:14:55,895 --> 00:14:59,197 Lastly, I drizzle some of the Italian salsa. 368 00:15:00,299 --> 00:15:01,366 [Guy] One minute, chefs! 369 00:15:01,400 --> 00:15:02,634 One to go. 370 00:15:02,668 --> 00:15:03,812 First I go ahead and plate my salad, 371 00:15:03,836 --> 00:15:07,338 and then I add my crunchy potato chip-fried chicken. 372 00:15:07,373 --> 00:15:09,173 That 30 minutes goes by fast. 373 00:15:09,208 --> 00:15:10,375 [Guy] Doesn't it though? 374 00:15:10,409 --> 00:15:12,176 - Beautiful plate. - Thank you. 375 00:15:12,211 --> 00:15:13,211 Five. 376 00:15:13,412 --> 00:15:14,379 Four. 377 00:15:14,413 --> 00:15:15,413 Three. 378 00:15:15,447 --> 00:15:16,881 Two. One. 379 00:15:17,216 --> 00:15:18,149 That's it! 380 00:15:18,183 --> 00:15:19,384 Nice job, you guys! 381 00:15:22,888 --> 00:15:25,390 [Guy] Beautiful plates, you guys, come on! 382 00:15:26,892 --> 00:15:30,495 All right chefs, time to see if those weeknight dinners are 383 00:15:30,529 --> 00:15:31,930 lip-smacking good. 384 00:15:31,964 --> 00:15:34,165 Let's take it to the judges, right this way! 385 00:15:39,772 --> 00:15:41,572 [Guy] All right, judges, this is it. 386 00:15:41,607 --> 00:15:44,475 Our rising star chefs had to make a weeknight dinner, 387 00:15:44,510 --> 00:15:46,477 featuring snacks that Ryder had picked for them. 388 00:15:46,512 --> 00:15:50,148 Up first, Chef Jada. Tangerines and potato chips. 389 00:15:50,182 --> 00:15:53,351 So, today I prepared for you guys a Korean fried chicken 390 00:15:53,385 --> 00:15:55,553 with a quick pickled kimchi cucumber, 391 00:15:55,587 --> 00:15:57,689 as well as some fried baby potatoes. 392 00:15:57,723 --> 00:16:01,225 I utilized the tangerines in the sauce 393 00:16:01,260 --> 00:16:03,027 as well as the pickling liquid 394 00:16:03,062 --> 00:16:05,396 and I utilized potato chips, I put them in the potatoes, 395 00:16:05,431 --> 00:16:06,775 to kinda intensify that potato flavor. 396 00:16:06,799 --> 00:16:07,943 So, I hope you guys enjoy it. 397 00:16:07,967 --> 00:16:11,769 Excuse me, I will kick you right out of Flavortown market 398 00:16:11,804 --> 00:16:14,472 if you eat the chicken wing with your fork and knife. 399 00:16:14,506 --> 00:16:16,140 I can't hear anything. Wh... what? 400 00:16:17,376 --> 00:16:19,944 [smacks lips] 401 00:16:20,679 --> 00:16:22,013 - You are talented! - Thank you. 402 00:16:22,047 --> 00:16:25,883 I love the cucumbers, I think the quick pickle on them are perfect. 403 00:16:25,918 --> 00:16:28,553 It really is perfect balance to all of that heat 404 00:16:28,587 --> 00:16:29,831 that you're getting from the chicken wings. 405 00:16:29,855 --> 00:16:31,723 Let's talk about the cook on the chicken wing. 406 00:16:31,757 --> 00:16:32,657 Perfect! 407 00:16:32,691 --> 00:16:35,593 The tangerine juice inside of that sauce, 408 00:16:35,627 --> 00:16:38,563 - it is nice and tacky and sticky. - Okay. 409 00:16:38,597 --> 00:16:42,433 Adding like, potato chips to the outside of fried potatoes, 410 00:16:42,468 --> 00:16:44,402 - I think that's genius. - Thank you. 411 00:16:44,436 --> 00:16:48,339 Problem with those potatoes, they were good, the ones that were sliced thin enough. 412 00:16:48,374 --> 00:16:51,214 Some were a little thicker and a little more undercooked than the others. 413 00:16:51,577 --> 00:16:52,810 [Guy] All right, Chef JR. 414 00:16:52,845 --> 00:16:54,879 Cheese crackers, tangerines, potato chips. 415 00:16:54,913 --> 00:16:58,383 I prepare for you takeout food that is so easy that you can make it at home. 416 00:16:58,417 --> 00:17:00,184 So, I have for you a fried rice. 417 00:17:00,219 --> 00:17:02,553 So I used the potato chips and the cheese crisps 418 00:17:02,588 --> 00:17:04,322 in the chicken breading. 419 00:17:04,356 --> 00:17:06,424 And in the sauce, I threw in some tangerines. 420 00:17:08,460 --> 00:17:09,861 You know that Chinese food's my jam, 421 00:17:09,895 --> 00:17:13,031 and this is like purgatory watching you guys eat it. 422 00:17:15,234 --> 00:17:16,234 I like this show. 423 00:17:16,502 --> 00:17:18,069 [imitating mockingly] 424 00:17:20,039 --> 00:17:21,883 I think the plating's very whimsical, I like this. 425 00:17:21,907 --> 00:17:23,885 The breading on the chicken, it's nice and moist. 426 00:17:23,909 --> 00:17:25,943 Your versatility of potato chips is ridiculous! 427 00:17:25,978 --> 00:17:29,547 Getting that microwavable, already cooked rice for the fried rice, 428 00:17:29,581 --> 00:17:31,082 - that was a good move. - Thank you. 429 00:17:31,116 --> 00:17:34,619 I can see that, on a weekday, it's like, you got that stuff in the cupboard. 430 00:17:34,653 --> 00:17:35,930 - Yeah. - [snaps fingers] Kids are coming home. 431 00:17:35,954 --> 00:17:38,356 - Kids are coming home. You are the kid. - We are the kids. 432 00:17:38,390 --> 00:17:39,357 What am I talking about? 433 00:17:39,391 --> 00:17:41,159 I'm completely obsessed with this dish. 434 00:17:41,193 --> 00:17:43,594 This is some of the best food I've ever eaten, in this... 435 00:17:43,629 --> 00:17:45,196 In Flavortown, ever. 436 00:17:45,230 --> 00:17:45,630 Well done! 437 00:17:45,664 --> 00:17:46,931 That means a lot. 438 00:17:46,965 --> 00:17:49,867 The chicken for me though, could've been a little bit bigger. 439 00:17:49,902 --> 00:17:52,804 There's a lot of breading on it, but also the chicken 440 00:17:52,838 --> 00:17:54,478 got a little bit overcooked in the middle. 441 00:17:54,506 --> 00:17:56,307 There's a lot of ginger going on here. 442 00:17:56,341 --> 00:17:57,708 The tangerine is definitely... 443 00:17:57,743 --> 00:17:59,777 way down here and the ginger is way up here. 444 00:17:59,812 --> 00:18:02,313 I think that balance needed to be a little bit better. 445 00:18:02,347 --> 00:18:02,780 Okay. 446 00:18:02,815 --> 00:18:03,915 All right. 447 00:18:03,949 --> 00:18:06,284 Up next, Chef Michael. What do you have for us, chef? 448 00:18:06,318 --> 00:18:11,556 So, for my weeknight dinner, I made some tilapia that I crusted with potato chips. 449 00:18:11,590 --> 00:18:14,492 And then, I really hard seared some broccolini, 450 00:18:14,526 --> 00:18:17,862 and the zest in the juice of the tangerine in there as well. 451 00:18:17,896 --> 00:18:19,864 And then I made kind of an Italian style salsa, 452 00:18:19,898 --> 00:18:23,067 to put some tangerine in there just for a little bit of acidity. 453 00:18:25,737 --> 00:18:27,438 All of this goes so well together, 454 00:18:27,473 --> 00:18:30,074 the tomato salad with the charred broccolini. 455 00:18:30,109 --> 00:18:31,642 Your technique is really lovely. 456 00:18:31,677 --> 00:18:34,912 I think the broccolini is delicious, it's my favorite part of the whole dish. 457 00:18:34,947 --> 00:18:37,058 You know, trying to eat lighter throughout the week, 458 00:18:37,082 --> 00:18:40,028 I could definitely see making myself a similar plate of food on a weeknight. 459 00:18:40,052 --> 00:18:43,521 Did you eat those potato chips and say, "Wow, this is really salty. 460 00:18:43,555 --> 00:18:44,889 I'm gonna bring it back a bit"? 461 00:18:44,923 --> 00:18:47,859 I didn't wanna overpower it, adding salt to already potato chips. 462 00:18:47,893 --> 00:18:49,994 But it's really strange, while you're eating it. 463 00:18:50,028 --> 00:18:52,797 You're getting the potato chip but then when you get to the fish, 464 00:18:52,831 --> 00:18:55,733 - it's a little bit bland when you get through to it. - Okay. 465 00:18:55,767 --> 00:18:59,270 All right, not to be outdone, Chef Sarah, what do you have for us? 466 00:18:59,304 --> 00:19:04,342 Today, I made for you a panko and potato chip-crusted chicken 467 00:19:04,376 --> 00:19:06,377 and a balsamic tangerine salad. 468 00:19:07,813 --> 00:19:10,081 [Antonia] These are really good chicken cutlets. 469 00:19:10,115 --> 00:19:11,382 Thank you, chef. 470 00:19:11,416 --> 00:19:12,794 - [Marc] Reminds me of like a chicken Milanese. - [Antonia] Yeah. 471 00:19:12,818 --> 00:19:13,684 [Marc] Very good. 472 00:19:13,719 --> 00:19:15,786 I love the balance of flavor in the dish. 473 00:19:15,821 --> 00:19:16,921 It's like fresh acid. 474 00:19:16,955 --> 00:19:19,557 It's a perfect contrast for a chicken-sided dish. 475 00:19:19,591 --> 00:19:20,691 Thank you. 476 00:19:20,726 --> 00:19:23,961 I think the potato chips added this great crisp to it. 477 00:19:23,996 --> 00:19:28,099 That counterbalance with a really beautiful fresh salad and the tangerine. 478 00:19:28,133 --> 00:19:31,536 I wish maybe the tangerines were just cut throughout the salad a bit more, 479 00:19:31,570 --> 00:19:32,847 - so I didn't have to do that. - Sure. 480 00:19:32,871 --> 00:19:36,174 I think if this is the future of the culinary industry 481 00:19:36,208 --> 00:19:39,177 I can't wait to see what the next 20 years looks like for you guys. 482 00:19:39,211 --> 00:19:40,044 For real. 483 00:19:40,078 --> 00:19:41,289 All right judges, thank you very much. 484 00:19:41,313 --> 00:19:43,814 Chefs, you all knocked it out. 485 00:19:43,849 --> 00:19:45,426 We're gonna ask you to go back to the kitchens. 486 00:19:45,450 --> 00:19:48,753 The judges will deliberate, try to score this, when we come back we'll determine 487 00:19:48,787 --> 00:19:50,521 who's gonna go home, unfortunately. 488 00:19:50,556 --> 00:19:52,256 And who's gonna continue on. 489 00:19:52,291 --> 00:19:53,424 [Guy] Good job, good luck. 490 00:19:54,860 --> 00:19:58,162 Judges, whose weeknight dinner would help get you over Humpday? 491 00:19:59,364 --> 00:20:00,798 Let's start off with JR. 492 00:20:00,832 --> 00:20:03,267 [Michael] Definitely something that I've had on a weeknight, 493 00:20:03,302 --> 00:20:05,403 and would have from him, again. 494 00:20:05,437 --> 00:20:07,438 Ginger was just a little too strong on that dish. 495 00:20:07,472 --> 00:20:08,539 [Guy] Jada. 496 00:20:08,574 --> 00:20:10,608 Korean chicken wings, I didn't have a negative. 497 00:20:10,642 --> 00:20:11,819 [Marc] Downfall with the potatoes. 498 00:20:11,843 --> 00:20:13,521 [Guy] What do you think about Sarah's dish? 499 00:20:13,545 --> 00:20:14,756 [Marc] Sarah's dish I thought was tasty. 500 00:20:14,780 --> 00:20:16,614 I thought the salad was dressed perfectly. 501 00:20:16,648 --> 00:20:18,416 But she needed to refine a little bit, 502 00:20:18,450 --> 00:20:20,451 how she was gonna put that orange in there. 503 00:20:20,485 --> 00:20:21,686 And last, but not least... 504 00:20:21,720 --> 00:20:22,653 Michael. 505 00:20:22,688 --> 00:20:23,932 [Marc] Gameplay wise, Michael really got it. 506 00:20:23,956 --> 00:20:25,733 [Antonia] The fish was just very underseasoned. 507 00:20:25,757 --> 00:20:28,292 [Guy] Just remember, you got 20 points for taste, 508 00:20:28,327 --> 00:20:29,193 20 points for gameplay, 509 00:20:29,228 --> 00:20:30,261 10 points for plating. 510 00:20:30,295 --> 00:20:31,495 Total of 50 points available. 511 00:20:31,530 --> 00:20:33,231 All right, let's get those scores in. 512 00:20:44,243 --> 00:20:45,409 Well, judges, thank you. 513 00:20:45,444 --> 00:20:47,278 Chefs, I'm gonna tell you something, 514 00:20:47,312 --> 00:20:51,015 these judges judged you like they judge any other chef. 515 00:20:51,049 --> 00:20:51,649 Hell yeah! 516 00:20:51,683 --> 00:20:53,317 Let's check out the results. 517 00:20:53,352 --> 00:20:55,086 JR! 518 00:20:56,321 --> 00:20:58,322 18 in gameplay. Wow! 519 00:20:59,424 --> 00:21:01,292 14 in taste, eh. 520 00:21:02,227 --> 00:21:03,294 Nine in plating! 521 00:21:04,296 --> 00:21:05,496 For a total of 41. 522 00:21:05,530 --> 00:21:07,064 It's a good score. 523 00:21:07,099 --> 00:21:08,165 Jada. 524 00:21:09,534 --> 00:21:11,235 17 in gameplay. 525 00:21:12,204 --> 00:21:13,404 18 in taste! 526 00:21:14,539 --> 00:21:15,940 Eight in plating. 527 00:21:16,308 --> 00:21:17,408 Score of 43. 528 00:21:17,442 --> 00:21:19,210 Right now, you're safe. 529 00:21:20,145 --> 00:21:21,212 Sarah. 530 00:21:23,615 --> 00:21:25,249 16 in gameplay. 531 00:21:29,187 --> 00:21:30,187 Eight in plating. 532 00:21:31,323 --> 00:21:32,323 40. 533 00:21:33,225 --> 00:21:34,725 JR you just got safe. 534 00:21:34,760 --> 00:21:37,228 This brings it all down to our buddy Michael, 535 00:21:38,363 --> 00:21:39,363 versus Sarah. 536 00:21:41,166 --> 00:21:42,933 16 in gameplay. 537 00:21:44,336 --> 00:21:45,736 15 in taste. 538 00:21:46,371 --> 00:21:48,072 Has to be a nine or better. 539 00:21:49,741 --> 00:21:53,177 Eight in plating for a score of 39. 540 00:21:54,780 --> 00:21:57,148 When the scores are this tight, 541 00:21:57,182 --> 00:21:58,516 that makes me happy. 542 00:21:58,550 --> 00:22:01,519 Because it shows that not one of you just blew everybody out. 543 00:22:01,553 --> 00:22:03,788 You're very accomplished in all the things that you do. 544 00:22:03,822 --> 00:22:06,023 Chef Michael, great to have you, thank you. 545 00:22:06,058 --> 00:22:06,724 [all applauding] 546 00:22:06,758 --> 00:22:08,959 It's tough in Flavortown but, 547 00:22:08,994 --> 00:22:10,494 it was awesome to be able to meet some 548 00:22:10,529 --> 00:22:13,197 really, really talented chefs that are my age as well. 549 00:22:17,602 --> 00:22:18,936 [Guy] Chefs, congratulations. 550 00:22:18,970 --> 00:22:22,473 This round will determine who gets to shop Flavortown Market 551 00:22:22,507 --> 00:22:25,876 for up to $20,000. 552 00:22:26,845 --> 00:22:28,713 [Guy] So Jada you are in the lead, correct? 553 00:22:28,914 --> 00:22:29,780 43! 554 00:22:29,815 --> 00:22:32,350 - [Guy] JR right behind at 41. - Yeah. 555 00:22:32,384 --> 00:22:34,352 [Guy] And Sarah at 40. 556 00:22:34,386 --> 00:22:37,722 Listen, three point spread, no big deal. 557 00:22:37,756 --> 00:22:39,590 [Guy] But with a high scoring final dish, 558 00:22:39,624 --> 00:22:42,460 any one of you rising stars could take the win. 559 00:22:42,494 --> 00:22:45,996 So, put yourself in a wining frame of mind, 560 00:22:46,031 --> 00:22:48,666 I want you to make the judges a victory dinner. 561 00:22:48,700 --> 00:22:50,701 I'm looking for an impressive, 562 00:22:51,503 --> 00:22:54,405 high end, celebration win dinner. 563 00:22:54,439 --> 00:22:57,708 Whatever remaining snack items you have, you must use. 564 00:22:57,743 --> 00:22:58,509 Awesome. [chuckles] 565 00:22:58,543 --> 00:22:59,810 [Guy] So that should be gummies, 566 00:22:59,845 --> 00:23:01,846 - [Guy] and what cookies? - Cookies, yeah. 567 00:23:01,880 --> 00:23:03,781 [Guy] Gummies, cookies and crackers? 568 00:23:03,815 --> 00:23:07,218 - Yeah. - [Guy] And gummies, cookies and crackers. 569 00:23:07,486 --> 00:23:08,486 Yeah. 570 00:23:08,520 --> 00:23:09,754 Right there. 571 00:23:09,788 --> 00:23:11,722 - The bleach hasn't sunk in yet. - [all chuckling] 572 00:23:11,757 --> 00:23:13,591 [Guy] All right, victory dinner. 573 00:23:13,625 --> 00:23:16,961 So I did bring in one of the ringers. Folks. 574 00:23:18,597 --> 00:23:19,774 My son Ryder, and you know Hunter. 575 00:23:19,798 --> 00:23:21,699 How did you guys like my snacks. 576 00:23:21,733 --> 00:23:23,644 -They're awesome. Thank you so much -Yeah, good choices. 577 00:23:23,668 --> 00:23:25,403 - The healthiest of items. - Yes. 578 00:23:25,437 --> 00:23:26,948 All right, so here's what we're gonna do. 579 00:23:26,972 --> 00:23:29,540 Ryder's favorite thing to do is play games and, 580 00:23:29,574 --> 00:23:31,575 create trouble and then, not clean it up. 581 00:23:31,610 --> 00:23:34,478 Anyhow, so what's going to happen? 582 00:23:34,513 --> 00:23:37,415 [Guy] This is called hoop, there it is. 583 00:23:37,449 --> 00:23:39,150 This game is going to determine, 584 00:23:39,184 --> 00:23:41,786 how many ingredients you get to shop for. 585 00:23:41,820 --> 00:23:44,989 You're gonna shoot and for every one that you get in there, you get 586 00:23:45,023 --> 00:23:45,756 two ingredients. 587 00:23:45,791 --> 00:23:47,558 Okay, everybody gets three shots. 588 00:23:47,592 --> 00:23:48,736 - Who's going first? - I'll do it. 589 00:23:48,760 --> 00:23:50,528 Oh by the way, I'm gonna let you add up 590 00:23:50,562 --> 00:23:52,163 all of your ingredients. 591 00:23:55,534 --> 00:23:56,534 - Oh ho! - Nice. 592 00:23:56,568 --> 00:23:57,635 [Jada chuckling] 593 00:23:57,669 --> 00:23:59,036 [Guy] Two ingredients. 594 00:23:59,304 --> 00:24:00,304 Next. 595 00:24:02,240 --> 00:24:03,407 [Guy] Oh! So close. 596 00:24:09,181 --> 00:24:10,214 [all exclaiming] 597 00:24:14,553 --> 00:24:15,886 [Juwan grunts] 598 00:24:16,388 --> 00:24:17,388 [Guy] Come on Sarah. 599 00:24:18,457 --> 00:24:19,457 [Guy] There you go! 600 00:24:20,225 --> 00:24:21,225 Four. 601 00:24:25,697 --> 00:24:28,365 There you go, six ingredient. 602 00:24:28,400 --> 00:24:29,400 [Guy] Okay, last one. 603 00:24:31,303 --> 00:24:33,003 [Guy] Eight. Funny. 604 00:24:34,573 --> 00:24:37,408 The toss. There you go! 605 00:24:37,442 --> 00:24:39,443 All right. Ten items. Boy, that was good! 606 00:24:39,478 --> 00:24:41,378 All right, so here's the deal chefs. 607 00:24:41,413 --> 00:24:43,647 30 minutes to prepare your victory dinner. 608 00:24:43,682 --> 00:24:47,618 Using the leftovers you have of Ryder's snack attack 609 00:24:47,652 --> 00:24:51,355 and, you get to get ten ingredients. 610 00:24:51,389 --> 00:24:53,023 Ryder, which number do you want to say? 611 00:24:54,259 --> 00:24:55,493 - Three? - Two. 612 00:24:55,527 --> 00:24:57,127 - I wanna say one. - No, I'll say one. 613 00:24:57,162 --> 00:24:59,522 No, you go first and then I'll... [shopping carts clattering] 614 00:25:00,098 --> 00:25:01,098 Oh! 615 00:25:01,800 --> 00:25:04,001 They almost ran my children over. 616 00:25:05,403 --> 00:25:07,548 [Jada] I have to make a victory dinner with ten ingredients. 617 00:25:07,572 --> 00:25:10,407 Victory dinner, to me is something that's very exquisite, 618 00:25:10,442 --> 00:25:13,110 and not shy on the portions and price. 619 00:25:14,613 --> 00:25:17,648 [Jada] I'm gonna be making Filet Mignon and a polenta. 620 00:25:17,682 --> 00:25:21,452 I still have three of Ryder's snacks that I have to utilise in my dish. 621 00:25:21,486 --> 00:25:23,621 Cheese snacks, gummies and cookies, 622 00:25:23,655 --> 00:25:26,524 definitely don't belong anywhere near a victory dinner. 623 00:25:26,558 --> 00:25:28,135 [Jada] Filet Mignon needs a really good sauce. 624 00:25:28,159 --> 00:25:32,596 So I'm gonna hide those fruit snacks in my balsamic glaze for my steaks. 625 00:25:32,631 --> 00:25:34,398 Where's the polenta? 626 00:25:34,432 --> 00:25:35,910 I've got to utilise these cheese crackers, 627 00:25:35,934 --> 00:25:39,303 so I'm thinking about using them in my polenta. 628 00:25:39,337 --> 00:25:40,538 [in sing-song voice] Awesome. 629 00:25:40,572 --> 00:25:42,673 I'm also gonna be adding smoked Gouda. 630 00:25:42,707 --> 00:25:47,011 Unfortunately I still have to use Ryder's dreaded cookies. 631 00:25:47,045 --> 00:25:50,648 I can incorporate them into the classic gremolata that I'm making. 632 00:25:50,682 --> 00:25:52,516 I need parsley, lemon zest, 633 00:25:52,551 --> 00:25:54,118 and black garlic. 634 00:25:54,152 --> 00:25:58,289 This is a victory dinner, so I'm gonna sear off some morel mushrooms. 635 00:25:58,323 --> 00:26:00,691 Last thing, I'm grabbing jarred truffle shavings. 636 00:26:00,725 --> 00:26:02,693 Truffles are an expensive delicacy. 637 00:26:02,727 --> 00:26:05,796 And I think it will add another level of flavor. 638 00:26:06,197 --> 00:26:07,131 Oh yeah, oh yeah. 639 00:26:07,165 --> 00:26:08,965 What would they make for their victory dinner? 640 00:26:09,768 --> 00:26:11,368 Someone's gonna have that victory dinner. 641 00:26:11,503 --> 00:26:12,836 Okay. 642 00:26:12,871 --> 00:26:16,740 To me, victory dinner means high-end ingredients, elegant plating. 643 00:26:16,775 --> 00:26:19,009 [Sarah] I go with the Ahi tuna, 644 00:26:19,044 --> 00:26:22,580 because it really means victory dinner to me. 645 00:26:22,614 --> 00:26:24,248 I'm gonna make a pan seared tuna, 646 00:26:24,616 --> 00:26:25,616 and ramen. 647 00:26:25,650 --> 00:26:27,351 I decided to go with ramen 648 00:26:27,385 --> 00:26:30,054 because I know I want my dish to be Asian inspired. 649 00:26:31,122 --> 00:26:33,624 My leftover snack ingredients are fruit gummies, 650 00:26:33,658 --> 00:26:35,960 cheese crackers and chocolate chip cookies. 651 00:26:35,994 --> 00:26:40,564 I decide to incorporate my gummy snacks into a sauce for my tuna. 652 00:26:40,599 --> 00:26:42,466 And I know, I need some more freshness, 653 00:26:42,500 --> 00:26:44,568 so I go and grab some cilantro. 654 00:26:44,603 --> 00:26:46,470 Cookies, cookies. Why are there no cookies? 655 00:26:46,504 --> 00:26:49,573 I decide to do some sort of yoghurt dipping sauce, 656 00:26:49,608 --> 00:26:52,142 to counteract the sweetness in the cookies. 657 00:26:52,177 --> 00:26:56,113 While also pairing well with the cheese flavor in the crackers. 658 00:26:56,147 --> 00:27:00,017 With only a three point difference between me and Jada, 659 00:27:00,051 --> 00:27:02,252 I'm hoping I can pull through in the second round. 660 00:27:03,855 --> 00:27:04,722 All righty. 661 00:27:04,756 --> 00:27:06,523 I only have ten ingredients to work with. 662 00:27:06,558 --> 00:27:08,569 So the first thing I think about is surf and turf. 663 00:27:08,593 --> 00:27:10,160 Filets and lobster tails. 664 00:27:10,195 --> 00:27:13,697 Cookies and fruit gummies, last ingredients that I have from Ryder's list. 665 00:27:13,732 --> 00:27:16,000 Don't really scream victory dinner to me. 666 00:27:16,034 --> 00:27:16,567 Italian seasoning. 667 00:27:16,601 --> 00:27:18,035 So I gotta hide them. 668 00:27:18,069 --> 00:27:20,615 And I automatically know I can incorporate them into my steak sauce. 669 00:27:20,639 --> 00:27:22,172 I grab soy sauce. 670 00:27:22,207 --> 00:27:25,309 The umami and saltiness cut through the sweetness of these fruit gummies. 671 00:27:25,343 --> 00:27:26,654 I'm grabbing baby yukon potatoes, 672 00:27:26,678 --> 00:27:28,518 because that'll be really rich and flavorful. 673 00:27:29,514 --> 00:27:31,649 Broccolini is a step-up from regular broccoli. 674 00:27:31,683 --> 00:27:33,617 These potatoes need cream and French butter. 675 00:27:33,652 --> 00:27:35,563 Because when you're thinking about a celebratory dinner, 676 00:27:35,587 --> 00:27:37,531 you're not normally thinking about healthy foods. 677 00:27:37,555 --> 00:27:38,489 Eight, nine, ten. 678 00:27:38,523 --> 00:27:40,424 Now let's get cooking. 679 00:27:40,458 --> 00:27:41,692 Hi there, puppy. Hi 680 00:27:41,726 --> 00:27:43,427 Are you doing your security job? 681 00:27:43,461 --> 00:27:45,195 Have you found anybody stealing? 682 00:27:45,230 --> 00:27:46,363 You're undercover? Okay. 683 00:27:46,398 --> 00:27:48,032 I won't tell anybody. Let's go. 684 00:27:56,207 --> 00:27:59,677 These last two ingredients that they have to work with in victory dinner are 685 00:27:59,711 --> 00:28:02,680 not as easy to work with, as I think first round. 686 00:28:02,714 --> 00:28:05,816 I think that this is harder than anything I've seen in this kitchen. 687 00:28:05,850 --> 00:28:09,386 But these chefs in round one, blew me away. 688 00:28:09,421 --> 00:28:10,688 [Guy shouts] 21 minutes, chefs! 689 00:28:10,722 --> 00:28:11,889 Already 21. 690 00:28:11,923 --> 00:28:15,059 [jada] I'm gonna be making a Filet Mignon and a polenta. 691 00:28:15,093 --> 00:28:18,195 I still have three of Ryder's snacks that I have to utilise in my dish. 692 00:28:18,229 --> 00:28:20,698 Which are the cookies, the cheese snacks and the gummies. 693 00:28:20,732 --> 00:28:23,767 I'm in the lead so far and I'm hoping that this victory dinner 694 00:28:23,802 --> 00:28:26,870 carries me to victory and to the $20,000. 695 00:28:26,905 --> 00:28:28,706 While my steaks are developing its crust, 696 00:28:28,740 --> 00:28:31,041 I'm gonna work on my balsamic glaze. 697 00:28:31,076 --> 00:28:32,787 Ryder's fruit snacks are a little challenging, 698 00:28:32,811 --> 00:28:35,412 considering it has some added sweetness. 699 00:28:35,447 --> 00:28:39,083 I started off by boiling Ryder's fruit snacks and some water. 700 00:28:39,117 --> 00:28:42,252 Added my balsamic glaze and level it out with the sweetness. 701 00:28:42,287 --> 00:28:43,620 This is a victory dinner, 702 00:28:43,655 --> 00:28:46,690 so I'm going to go ahead and sear off some morel mushrooms. 703 00:28:46,725 --> 00:28:48,726 And who doesn't like a basic garlic butter steak? 704 00:28:48,760 --> 00:28:50,794 All right! We're getting steak. 705 00:28:50,829 --> 00:28:52,707 Those are gorgeous, that's exactly the way we want them. 706 00:28:52,731 --> 00:28:55,165 I would be very happy to have that. 707 00:28:56,468 --> 00:28:57,434 Awesome. 708 00:28:57,469 --> 00:28:58,579 What are you getting ready to make? 709 00:28:58,603 --> 00:29:00,571 [Sarah] I'll be making tuna, 710 00:29:00,605 --> 00:29:04,041 with a fruit snack citrus sauce, 711 00:29:04,576 --> 00:29:06,810 with some sauteed ramen. 712 00:29:06,845 --> 00:29:09,246 Now you're gonna sear these, these Ahi steaks? 713 00:29:09,280 --> 00:29:10,581 [Sarah] Uh yes, that's the plan. 714 00:29:10,615 --> 00:29:14,718 I need to be able to add depth and flavor with so few ingredients. 715 00:29:14,753 --> 00:29:17,721 [Guy] Now chef you've already used orange once before. Using it again. 716 00:29:17,756 --> 00:29:20,724 Yes I feel like it will counteract the sweetness quite well. 717 00:29:20,759 --> 00:29:23,293 And make it more of a citrus flavor. 718 00:29:23,327 --> 00:29:24,327 Okay. 719 00:29:24,662 --> 00:29:25,929 For my yoghurt sauce, 720 00:29:25,964 --> 00:29:30,367 I'm mixing up my cheese crackers and cookies, from my snack list 721 00:29:30,401 --> 00:29:32,803 as well as my yoghurt. 722 00:29:32,837 --> 00:29:36,073 It needs a little bit of heat to counteract the sweetness from the cookies. 723 00:29:36,107 --> 00:29:39,810 While also pairing well with the cheese flavor from the crackers. 724 00:29:39,844 --> 00:29:42,112 So I throw in a little bit of cayenne. 725 00:29:44,449 --> 00:29:45,649 [Sarah] Worked out pretty good. 726 00:29:45,683 --> 00:29:46,994 All right chef, give me the rundown. What's on the menu? 727 00:29:47,018 --> 00:29:49,586 [Juwan] All right so, we are doing a lobster mashed potatoes. 728 00:29:49,621 --> 00:29:53,257 With a Filet and some grilled broccolini. 729 00:29:53,291 --> 00:29:55,669 Do a nice mushroom sauce on top to kinda bring everything together. 730 00:29:55,693 --> 00:29:57,594 - You have 19 minutes chef. - 19 minutes. 731 00:29:58,797 --> 00:30:01,732 I came in second this round, I can't let up for next round. 732 00:30:01,766 --> 00:30:03,811 [Juwan] I season my Filets heavily with salt and pepper, 733 00:30:03,835 --> 00:30:06,080 and throw them on a hot skillet to get a nice sear on them. 734 00:30:06,104 --> 00:30:09,506 While my steak is cooking, I start working on my lobster tail. 735 00:30:09,541 --> 00:30:13,010 I put all my meat in a skillet with some butter so that it can start poaching. 736 00:30:14,879 --> 00:30:17,848 I got some heat on the grill and threw my broccolini right on the grill. 737 00:30:17,882 --> 00:30:20,818 Chefs, 15 minutes. We're at the halfway point. 738 00:30:20,852 --> 00:30:22,452 Fifteen! 739 00:30:22,487 --> 00:30:25,566 If I win today, that money is going directly towards the food truck, travel the US, 740 00:30:25,590 --> 00:30:26,967 show my personality with the menu. 741 00:30:26,991 --> 00:30:29,660 It's time for this victory dinner, to take me to victory. 742 00:30:29,694 --> 00:30:31,929 - How you guys doing? - Awesome. 743 00:30:31,963 --> 00:30:34,565 I realise that I turned my water off for the potatoes. 744 00:30:34,599 --> 00:30:36,166 And they were no longer cooking. 745 00:30:36,201 --> 00:30:37,935 Rookie move. [laughs] 746 00:30:37,969 --> 00:30:39,680 He also doesn't have to put them on the plate. 747 00:30:39,704 --> 00:30:42,072 I decided to fry them instead. 748 00:30:42,106 --> 00:30:43,651 I'm in for the potatoes that are gonna go in there right now 749 00:30:43,675 --> 00:30:44,708 Let's see what happens. 750 00:30:44,742 --> 00:30:46,610 Cheese crackers have been used yet? 751 00:30:46,644 --> 00:30:47,855 [Jada] They're going into the polenta. 752 00:30:47,879 --> 00:30:52,316 I'm thinking if I turn these cheese crackers into a dust, 753 00:30:52,350 --> 00:30:53,817 I can fold them into my polenta. 754 00:30:53,852 --> 00:30:56,286 Cheese and polenta is always great. 755 00:30:57,188 --> 00:30:58,689 Perfect! 756 00:30:58,723 --> 00:31:01,992 Cookies definitely don't belong anywhere near victory dinner. 757 00:31:02,026 --> 00:31:04,294 I don't even think they should be in the same sentence. 758 00:31:04,329 --> 00:31:05,539 But I'm gonna try my best today. 759 00:31:05,563 --> 00:31:08,599 So I'm thinking I can pulverise them and incorporate them 760 00:31:08,633 --> 00:31:10,801 into the classic gremolata that I'm making. 761 00:31:10,835 --> 00:31:13,704 I'm using that contrast between sweet and savory 762 00:31:13,738 --> 00:31:16,173 to create really nice balance. 763 00:31:16,541 --> 00:31:17,474 Parsley. 764 00:31:17,508 --> 00:31:18,442 Lemon zest. 765 00:31:18,476 --> 00:31:19,476 Black garlic. 766 00:31:19,510 --> 00:31:20,510 And my cookies. 767 00:31:21,880 --> 00:31:25,916 If I win the money today, I would absolutely love to put some of it towards traveling 768 00:31:25,950 --> 00:31:29,686 and try to get some internship at Michelin star restaraunts across the world. 769 00:31:29,721 --> 00:31:31,822 Just like everyone here, I'm super competitive, 770 00:31:31,856 --> 00:31:34,992 I'm super hungry, and I'm really eager to win. 771 00:31:35,393 --> 00:31:36,393 Lot going on. 772 00:31:36,561 --> 00:31:37,995 It's good. 773 00:31:40,498 --> 00:31:42,833 Next, I need to work on my ramen. 774 00:31:42,867 --> 00:31:44,468 [Sarah] I wanna bring some life to it. 775 00:31:44,502 --> 00:31:47,337 So I decided to saute them with frozen garlic, 776 00:31:47,372 --> 00:31:48,672 ginger and butter. 777 00:31:48,706 --> 00:31:50,507 Once they're done, I pull them 778 00:31:50,541 --> 00:31:52,476 and then add in my toasted sesame oil, 779 00:31:52,510 --> 00:31:53,977 and Oyster sauce. 780 00:31:54,012 --> 00:31:57,581 I really need to counteract all the sweet snacks I'm working with, 781 00:31:57,615 --> 00:32:01,184 so I think my ramen and all my sauces will counteract that well. 782 00:32:01,619 --> 00:32:02,586 Nine minute chef. 783 00:32:02,620 --> 00:32:04,488 [Sarah] Time is really running out. 784 00:32:04,522 --> 00:32:06,890 But I hope my flavors impress the judges. 785 00:32:06,925 --> 00:32:10,827 If I win today, I wanna put the money towards opening a bakery food truck. 786 00:32:10,862 --> 00:32:13,297 Baking's a really big passion of mine. 787 00:32:13,331 --> 00:32:15,365 We can serve fresh baked bread, 788 00:32:15,367 --> 00:32:16,700 and all sorts of pastries. 789 00:32:16,734 --> 00:32:19,770 I think that's an untapped market that I'd really love to get into. 790 00:32:21,005 --> 00:32:23,440 [Juwan] I'm spending way too much time on these potatoes. 791 00:32:23,474 --> 00:32:25,442 I know I need to focus on my other elements. 792 00:32:25,476 --> 00:32:26,854 I need these steaks to be perfect. 793 00:32:26,878 --> 00:32:29,913 I move my steaks to the oven so they cook evenly throughout. 794 00:32:29,948 --> 00:32:33,216 I still got to get rid of these fruit gummies and cookies. 795 00:32:33,251 --> 00:32:34,785 I start on my steak sauce. 796 00:32:36,387 --> 00:32:38,899 I got to get rid of these cookies, so I throw them into my food processor, 797 00:32:38,923 --> 00:32:41,458 and throw them into the pan with my mushrooms. 798 00:32:41,492 --> 00:32:43,260 The cookies thickened up my sauce. 799 00:32:44,829 --> 00:32:46,396 Chef, where are those fruit gummies at? 800 00:32:47,932 --> 00:32:50,667 [Juwan] They are also going into this sauce here. 801 00:32:50,702 --> 00:32:52,002 [Guy] Got it. 802 00:32:52,036 --> 00:32:54,538 [Juwan] So I throw them into the pan with the sauce as well. 803 00:32:54,572 --> 00:32:55,605 Added the soy sauce. 804 00:32:55,640 --> 00:32:57,541 The umami and saltiness of the soy sauce, 805 00:32:57,575 --> 00:33:00,210 will cut through the sweetness of cookies and the gummies. 806 00:33:02,313 --> 00:33:03,447 I know it's good to go. 807 00:33:03,481 --> 00:33:04,881 Chef, let's get plated. 808 00:33:04,916 --> 00:33:06,583 [Guy shouting] Two minutes! 809 00:33:06,617 --> 00:33:09,386 [Jada] I start off with my smoked Gouda polenta on the bottom, 810 00:33:10,455 --> 00:33:12,289 I top it with my Filets. 811 00:33:13,624 --> 00:33:16,593 I brush them with my balsamic reduction, 812 00:33:16,627 --> 00:33:18,962 I place my black garlic gremolata on top of the steaks. 813 00:33:18,997 --> 00:33:22,332 Then put my truffle morels on top of the balsamic glaze. 814 00:33:24,702 --> 00:33:25,902 [Guy shouting] One minute! 815 00:33:26,537 --> 00:33:27,838 Time is really running out. 816 00:33:27,872 --> 00:33:31,241 So I don't have time to pan sear my tuna any more. 817 00:33:31,275 --> 00:33:32,843 So I decide to serve it raw. 818 00:33:32,877 --> 00:33:36,446 I'm hoping through this high-end plating, I can show-off the type of 819 00:33:36,481 --> 00:33:38,448 victory dinner that I would wanna eat. 820 00:33:38,483 --> 00:33:41,685 First my ramen noodles go down as a base, 821 00:33:41,719 --> 00:33:44,621 then I add on my sliced tuna. 822 00:33:44,655 --> 00:33:47,691 And then I spoon some gummy, tangerine sauce. 823 00:33:47,725 --> 00:33:51,395 Finish the plate with my yoghurt dipping sauce. 824 00:33:52,363 --> 00:33:53,697 Fellas, you have 30 seconds. 825 00:33:53,731 --> 00:33:55,432 [Juwan] I took my steaks out of the oven. 826 00:33:55,466 --> 00:33:56,533 Perfect. 827 00:33:57,435 --> 00:33:59,369 First I put down my charred broccolini. 828 00:34:01,272 --> 00:34:02,873 Then my Filet Mignon. 829 00:34:02,907 --> 00:34:05,342 Then I put my mushroom sauce on top of my steaks. 830 00:34:06,811 --> 00:34:08,879 Then I put my butter poached lobster. 831 00:34:08,913 --> 00:34:12,249 Time got the best of me and my potatoes didn't make it on the plate. 832 00:34:12,283 --> 00:34:14,051 Five. Four. 833 00:34:14,419 --> 00:34:15,352 [Guy] Three. 834 00:34:15,386 --> 00:34:16,353 [Guy] Two. 835 00:34:16,387 --> 00:34:19,222 One. That's it chefs. Stop working. 836 00:34:19,257 --> 00:34:20,557 [all applauding] 837 00:34:20,591 --> 00:34:22,225 That was tough. 838 00:34:24,262 --> 00:34:25,462 [Guy whistles] 839 00:34:25,496 --> 00:34:27,097 It was very difficult. 840 00:34:27,131 --> 00:34:30,233 All right, it's time to find out whose victory dinner is worth a victory lap 841 00:34:30,268 --> 00:34:31,468 around Flavortown Market. 842 00:34:31,502 --> 00:34:33,336 Let's take it to the judges. Right this way. 843 00:34:39,510 --> 00:34:41,812 All right judges, here we are. This is the second round. 844 00:34:41,846 --> 00:34:45,449 Our rising star chefs had to make a victory dinner. 845 00:34:45,483 --> 00:34:46,927 And of course they also had to include 846 00:34:46,951 --> 00:34:49,920 the remaining snacks that Ryder had picked for them. 847 00:34:49,954 --> 00:34:53,590 Up first, chef Sarah, cookies, cheese crackers, fruit gummies. 848 00:34:53,624 --> 00:34:54,558 Tell us what you made. 849 00:34:54,592 --> 00:34:56,393 I made for you Ahi tuna, 850 00:34:56,427 --> 00:34:57,828 served over a bed of ramen. 851 00:34:57,895 --> 00:35:00,997 My cookies and cheese crackers are in the yoghurt dipping sauce. 852 00:35:01,032 --> 00:35:05,268 And then, my fruit gummies, I worked into the citrus gummy sauce. 853 00:35:08,473 --> 00:35:09,773 The ramen is incredible. 854 00:35:09,807 --> 00:35:12,042 Probably one of the best tasting things we've had today. 855 00:35:12,076 --> 00:35:15,545 I think that the sauce over here is just a little on the sweet side. 856 00:35:15,580 --> 00:35:16,924 And I know there's cookies in there, 857 00:35:16,948 --> 00:35:19,816 but you could have leaned into adding some more savory elements. 858 00:35:19,851 --> 00:35:21,685 - Thank you. - [Antonia] Beautifully plated. 859 00:35:21,719 --> 00:35:23,620 [Antonia] I do think the... 860 00:35:23,654 --> 00:35:26,389 gummy, there's a sweetness to it, there's an acidity to it, 861 00:35:26,424 --> 00:35:27,824 that actually works with the tuna. 862 00:35:27,859 --> 00:35:29,860 [Marc] It's a beautiful dish, very inviting. 863 00:35:29,894 --> 00:35:34,264 This tuna is good but it definitely needs to be have a little bit of sear on it. 864 00:35:35,333 --> 00:35:36,433 Thank you very much. 865 00:35:36,467 --> 00:35:38,468 Up next, chef Jada. 866 00:35:38,503 --> 00:35:41,505 I made a garlic butter basted Filet Mignon. 867 00:35:41,539 --> 00:35:44,341 On top it's gonna be a balsamic reduction, 868 00:35:44,375 --> 00:35:45,609 black garlic gremolata. 869 00:35:45,643 --> 00:35:48,211 Underneath you have a smoked Gouda polenta. 870 00:35:48,246 --> 00:35:50,527 And on the side I have a truffle basted morel mushrooms. 871 00:35:53,417 --> 00:35:54,618 The ingredients you had, 872 00:35:54,652 --> 00:35:57,587 what you did here, was really, really... Well played. 873 00:35:57,622 --> 00:36:00,524 - Thank you. - And, I love morels. 874 00:36:00,558 --> 00:36:01,558 Me too. [chuckles] 875 00:36:01,592 --> 00:36:03,426 I looked at the dish and didn't see, 876 00:36:03,460 --> 00:36:05,395 any of the things that I didn't want to see 877 00:36:05,429 --> 00:36:07,564 which was the cookies and gummies. 878 00:36:07,566 --> 00:36:09,633 But I do taste them. I love the... 879 00:36:09,667 --> 00:36:13,470 cheese crackers in the polenta. I think that makes a lot of sense. 880 00:36:13,504 --> 00:36:15,872 There is so much confidence in this dish. 881 00:36:15,907 --> 00:36:17,908 Balance of taking the chocolate chip cookie, 882 00:36:17,942 --> 00:36:20,977 turning it into a gremolata and adding so much lemon zest, 883 00:36:21,012 --> 00:36:24,614 balances that perfectly. I thought it was really, really smart. 884 00:36:24,649 --> 00:36:26,550 The gummies, I think is where we like 885 00:36:26,584 --> 00:36:29,152 kinda went, array. 886 00:36:29,187 --> 00:36:30,664 - [Antonia] Because that is a little too sweet for me. - Okay. 887 00:36:30,688 --> 00:36:33,723 All right not to be outdone, chef JR what do you have for us? 888 00:36:33,758 --> 00:36:37,227 So I have before you, beautiful pan seared Filet. 889 00:36:37,261 --> 00:36:38,195 Topped with that sauce. 890 00:36:38,229 --> 00:36:39,629 Call it the mystery sauce 891 00:36:39,664 --> 00:36:41,642 'cause it has a bunch of random stuff in it but it tastes amazing. 892 00:36:41,666 --> 00:36:43,810 So I used the two ingredients in there. I used the gummies to kinda round it off. 893 00:36:43,834 --> 00:36:46,403 It's kinda umami packed so I've got some mushrooms in there, 894 00:36:46,437 --> 00:36:47,470 some soy sauce. 895 00:36:47,505 --> 00:36:49,372 Also, I have in there the cookies. 896 00:36:49,407 --> 00:36:50,784 And then you have some grilled broccolini, 897 00:36:50,808 --> 00:36:52,576 and some butter poached lobsters. 898 00:36:53,878 --> 00:36:56,947 Got the celebratory part. Victorious, all that sort of stuff. 899 00:36:56,981 --> 00:36:59,816 I definitely agree with you. Surf and turf is the way to go. 900 00:36:59,850 --> 00:37:03,520 This sauce for me is actually my favorite part of the whole dish. 901 00:37:03,554 --> 00:37:06,356 Even though it's got cookies and gummies in it. 902 00:37:06,390 --> 00:37:07,968 Umami, I thought was the best word to describe it. 903 00:37:07,992 --> 00:37:12,696 You definitely know how to, massage something into something that tastes good. 904 00:37:12,730 --> 00:37:15,398 [Marc] I think the steak's cooked very well. It's very tender. 905 00:37:15,433 --> 00:37:16,777 And the broccolini here, I love the char 906 00:37:16,801 --> 00:37:18,879 I love charred greens like this. It's really, really nice. 907 00:37:18,903 --> 00:37:22,138 Everything is really beautiful and then cook the lobster in that butter 908 00:37:22,173 --> 00:37:24,484 so the creaminess, that I would have loved in the mashed potatoes 909 00:37:24,508 --> 00:37:26,776 is kinda there still in the lobster. 910 00:37:26,811 --> 00:37:29,679 - I think it just needs some more seasoning. - Okay. Thank you. 911 00:37:29,714 --> 00:37:32,782 Chefs, tough round. Not as easy as the first one. 912 00:37:32,817 --> 00:37:34,884 Happened to get rid of those ingredients. 913 00:37:34,919 --> 00:37:37,354 We'll find out. We're gonna send you back to the kitchens. 914 00:37:37,388 --> 00:37:38,632 We'll call you when we have a decision. 915 00:37:38,656 --> 00:37:40,123 Thank you very much. 916 00:37:43,527 --> 00:37:45,195 [Guy] All right, let's jump into it. 917 00:37:45,229 --> 00:37:49,666 Sarah for me had one of my favorite components out of all three dishes in the noodles. 918 00:37:49,700 --> 00:37:51,935 Where I was lost was the, the raw tuna. 919 00:37:51,969 --> 00:37:55,538 - Let's talk about Jada. - [Marc] Jada definitely made a very, very nice plate. 920 00:37:55,573 --> 00:37:58,074 Yeah, the, the gummies just came out a little too strong 921 00:37:58,309 --> 00:37:59,376 JR? 922 00:37:59,410 --> 00:38:01,511 [Michael] He had a lot of components on his plate. 923 00:38:01,545 --> 00:38:03,747 I just think that it needs some technical tweaks. 924 00:38:03,781 --> 00:38:06,883 [Guy] Just remember you got 20 points for taste, 20 points for gameplay, 925 00:38:06,917 --> 00:38:09,653 ten points for plating. Total of 50 points available. 926 00:38:09,687 --> 00:38:14,157 So judges, whose victory dinner calls for a $20,000 victory? 927 00:38:15,860 --> 00:38:18,895 Well, it sure has been a pleasure getting to know the three of you. 928 00:38:18,929 --> 00:38:22,932 It really gives me hope and inspiration for the future 929 00:38:22,967 --> 00:38:24,968 of what the young culinary world looks. 930 00:38:25,403 --> 00:38:26,403 Just outstanding. 931 00:38:26,437 --> 00:38:29,272 That brings us to the score. Let's take a look. 932 00:38:29,307 --> 00:38:31,341 Jada, you are in the lead. 933 00:38:31,375 --> 00:38:32,375 [Guy] Let's go to Sarah. 934 00:38:32,643 --> 00:38:35,011 40 points going into it. 935 00:38:35,446 --> 00:38:37,447 A 14 in gameplay. 936 00:38:38,182 --> 00:38:39,616 A 14 in taste. 937 00:38:39,650 --> 00:38:42,118 A nine in plating for a 37, 938 00:38:42,586 --> 00:38:45,088 and a total of 77. 939 00:38:47,224 --> 00:38:48,224 [Guy] JR... 940 00:38:49,393 --> 00:38:51,127 16 in gameplay, 941 00:38:52,330 --> 00:38:53,997 15 in taste. 942 00:38:55,199 --> 00:38:56,566 A six in plating, 943 00:38:56,600 --> 00:38:58,268 for a total of 37, 944 00:38:59,303 --> 00:39:00,503 and a 78. 945 00:39:01,505 --> 00:39:05,141 So, Jada that leaves us. You have got to get a 35, 946 00:39:05,710 --> 00:39:08,078 or lower for JR to win. 947 00:39:11,482 --> 00:39:13,016 [Guy] 18 in gameplay. 948 00:39:13,384 --> 00:39:14,384 18 in taste. 949 00:39:16,454 --> 00:39:18,421 9 in plating, for a 45. 950 00:39:18,456 --> 00:39:21,024 And congratulations ladies and gentlemen, 951 00:39:21,058 --> 00:39:24,461 There she is, the winner of Ryder's snack attack, 952 00:39:24,495 --> 00:39:25,695 - chef Jada. - Thank you. 953 00:39:25,730 --> 00:39:29,332 Listen, both JR and Sarah, it's been awesome to have you. 954 00:39:29,367 --> 00:39:30,433 Very proud of you. 955 00:39:30,468 --> 00:39:32,102 You keep this up. We'll see you again. 956 00:39:32,136 --> 00:39:36,373 Me and these other young chefs have definitely represented the culinary gang, 957 00:39:36,440 --> 00:39:38,007 And I'm super happy to cook with them. 958 00:39:38,042 --> 00:39:43,046 It's a little disappointing, but getting to meet Guy Fieri was a dream come true. 959 00:39:44,782 --> 00:39:47,617 Ladies and gentlemen, give it up for this super young chef. 960 00:39:47,651 --> 00:39:49,986 [Guy] Chef Jada. [all cheering] 961 00:39:50,020 --> 00:39:52,620 It is time to go get some money. Come over to say hi to the judges. 962 00:39:54,725 --> 00:39:57,727 We have a couple of different ways you can make money. 963 00:39:57,762 --> 00:39:59,796 We have a big cheque sitting behind the door. 964 00:39:59,830 --> 00:40:02,465 It's anywhere from $10,000 to &20,000. 965 00:40:02,500 --> 00:40:03,767 We also have a shopping spree. 966 00:40:03,801 --> 00:40:08,271 - Where I give you a hint of a culinary ingredient. - Right. 967 00:40:08,305 --> 00:40:09,973 And you have to go find it. 968 00:40:10,007 --> 00:40:10,740 There's five of them, 969 00:40:10,775 --> 00:40:13,443 each one you find is worth $4000. 970 00:40:13,477 --> 00:40:14,778 You get all five, you win 20,000. 971 00:40:14,812 --> 00:40:17,413 I definitely want to do the, the shopping spree. 972 00:40:17,415 --> 00:40:18,692 Definitely wants to do the shopping spree. 973 00:40:18,716 --> 00:40:21,251 [Guy] Let's take a look at how much the cheque was for. 974 00:40:21,285 --> 00:40:22,752 [Guy] $14,000. 975 00:40:23,421 --> 00:40:24,821 Four items and you'I beat it. 976 00:40:24,855 --> 00:40:28,658 Root vegetable that is essential to making mirepoix. 977 00:40:29,393 --> 00:40:31,528 - Carrot. - As soon as you're ready, 978 00:40:31,562 --> 00:40:33,062 the clock starts. 979 00:40:40,538 --> 00:40:44,307 Frozen version of vegetable needed for a Florentine dish. 980 00:40:45,443 --> 00:40:47,277 - Spinach. - Spinach. 981 00:40:48,179 --> 00:40:50,146 Spinach, here we go. 982 00:40:50,681 --> 00:40:52,282 [Guy] $8000. What's next? 983 00:40:52,316 --> 00:40:53,683 Slender electric tool, 984 00:40:53,717 --> 00:40:57,987 that can puree ingredients in a container in which they're prepared. 985 00:40:58,522 --> 00:41:00,023 Uh, immersion blender. 986 00:41:03,394 --> 00:41:05,028 - 50 seconds you have. - Great. 987 00:41:05,463 --> 00:41:06,429 There. Awesome. 988 00:41:06,464 --> 00:41:08,131 [Guy] There she goes. 989 00:41:08,165 --> 00:41:09,165 [all cheering] 990 00:41:09,567 --> 00:41:11,034 [Guy] Flaky pastry dough, 991 00:41:11,068 --> 00:41:15,038 used to make baklava, with a name that means leaf in Greek. 992 00:41:15,439 --> 00:41:17,307 Filo, I think. 993 00:41:18,175 --> 00:41:19,175 It's over there. 994 00:41:20,411 --> 00:41:21,744 [Guy] 30 seconds, chef. 995 00:41:22,580 --> 00:41:25,448 Fried herb popular in French recipes, 996 00:41:25,483 --> 00:41:27,150 such as Bearnaise sauce. 997 00:41:27,451 --> 00:41:28,451 Tarragon? 998 00:41:30,287 --> 00:41:32,055 Tarragon? 999 00:41:32,089 --> 00:41:34,157 - Is that the final one? - How many seconds left? 1000 00:41:34,191 --> 00:41:36,759 Ten, nine, eight 1001 00:41:37,328 --> 00:41:38,328 Seven. What've you got? 1002 00:41:40,030 --> 00:41:41,698 - Tarragon. - There you go. All right. 1003 00:41:41,732 --> 00:41:44,534 I just won $20,000 on Guy's Grocery Games. 1004 00:41:44,568 --> 00:41:46,636 This is only the beginning. 1005 00:41:46,670 --> 00:41:49,305 She gave up on the $14,000 cheque. 1006 00:41:49,340 --> 00:41:50,640 She wanted the competition. 1007 00:41:50,674 --> 00:41:53,309 And she won big, 88 points. 1008 00:41:53,344 --> 00:41:54,611 You're walked off with this one. 1009 00:41:54,645 --> 00:41:56,423 You'll probably see her again on Grocery Games. 1010 00:41:56,447 --> 00:41:58,214 We'll catch you next week. Adios.