Tonight, we have four rising chefs,
ready to prove that their time has arrived.
Ryder, what are you doing?
Gotta go to practice.
Where you go... Get back over here, where you going?
Ryder!
Ry...
Looks like Ryder was stocking up on some of his favorite snacks.
But since he's the re-stocking boy,
and there's no one left to stock it,
I got an idea.
Let's see if these up-and-coming chefs,
can handle turning these snacks
into creative meals.
[Jada] They turned out great.
[Michael] This is some of the best food I've ever eaten
- in Flavortown, ever. - Oh, thank you.
I can't wait to see what the next 20 years looks like for you guys.
[Guy] Get ready for a snack attack, right now,
on Guy's Grocery Games.
Ryder!
So, let's meet our up-and-coming chefs.
Now, first up, we have JR Rice,
a 19-year old chef, from St. Louis, Missouri,
who became executive chef of a high-end, seafood restaurant,
after the head chef unexpectedly resigned.
So, at the age of 18, I was thrown into the executive chef role.
[JR] Now, I own my own private and catering company called, JRs Gourmet,
where I really get to show my personality with the menu.
My cooking style is what I consider a fusion.
It's heavily impacted by Asian cuisine and also American cuisine.
I grew up watching Triple G, so I know all the tricks that he has up his sleeves.
Bring it on, Triple G!
[Guy] There we go.
There we go.
Fresh looking, lad.
[Guy] Next, we have Jada Vidal, a 19 year old line chef
from Tampa, Florida,
who used winnings from cooking competitions
to pay back loans for culinary school.
I started cooking when I was around 14 years old.
I actually won a few scholarships in high school,
through different cooking competitions.
One of my goals is to absolutely work in a Michelin star restaurant.
Maybe even one day, open up my own.
- Whoo! - There's the ninja.
Thank you.
Then there's Sarah Kitchings, an 18 year old sous chef,
from Athol, Idaho, who was handpicked for her job
after impressing her culinary instructor with her plating and creativity.
I currently work at a fine dining restaurant.
I'm the youngest in our kitchen.
My cooking style is definitely upscale comfort food.
I may be 18, but I already spent
three quarters of my life in the kitchen, and I'm not stopping anytime soon.
Here you go! Big smile, lots of colors.
And finally, Michael Weirich, 20 year old science whiz,
entrepreneur, Cincinnati, Ohio,
who dabbles in molecular gastronomy
at the pop-up restaurant he runs out of his home.
Restaurant Confluence is based out of our house.
We serve modern American and some molecular gastronomy.
I'm really big into chemistry, being a chemical engineer.
And combining that with food, that's something I've always been passionate about.
Looking good, big man.
Welcome.
This is exciting!
I don't know if the competitors are just getting younger,
or if I'm getting older.
But I don't need you to answer that, it's not that funny.
[all laughing]
Tonight, you're gonna be competing in two very intense challenges,
that will determine
if your youthful energy, your passion, your creativity,
are more important than that long resume.
Awesome!
[Guy] The judges are gonna base your scores.
Off of first, your gameplay,
then, your taste,
and then your plating.
And the chef with the lowest score,
unfortunately, at the end of the first round will
[whistles]
- Will be going back to class. - Nah.
But, the chef with the highest combined score,
after the two rounds,
will get a chance to shop Flavortown market for up to $20,000.
Great.
So, for your first challenge,
I want you to make the judges a weeknight dinner.
What's a weeknight dinner?
Something easy, something fast,
you don't have that much time on a Wednesday, people work.
You're 19? You sure you're not 29?
In fact, to make your shopping even just a little bit easier,
my son Ryder did a little pre-shopping for you.
Um, let me text Ryder where the snacks are.
[notification beeps]
Oh, he says they are in your cart.
So, go ahead and take a look.
Oh, look at that, huh?
Some cheese crackers, some tangerines, some fruit gummies
some potato chips and some cookies.
Because this is called Ryder's snack attack.
You'll have to use five snack items in tonight's dishes.
Where you use them, when you use them and how you use them will be your discretion.
Oh, my God.
If you wanna use two of them in the first round,
you'll be stuck with three at the end, that's your choice.
Shop for anything else you want,
30 minutes to create your weeknight dinner.
You can use three in the first round, okay?
I mean, you can also just use two in the first round,
or if you wanna even push your luck, you could use one in the first round,
and then go use the other four.
- But I'm just telling you right now. - [shouting] Go!
When you...
Whoever yelled it, made the list.
[chuckles softly]
This is Ryder's snack attack.
Across both rounds, we have to use five ingredients from Ryder's list.
Cheese crackers.
Potato chips.
Fruit snacks.
Tangerines.
And cookies.
Gahh!
Come on, Ryder! What is this, a kid's list?
Well I guess it kinda is a kid's list.
For my weeknight dinner, I'm gonna go with the super simple, Korean fried chicken.
My strategy is to use at least two ingredients in the first round.
I really wanna be sure that I'm gonna make it through the first round,
so I don't wanna overcomplicate it for myself too early.
Where are you using the snacks at?
-I'm gonna use the potato chips in the batter, -Okay.
And then I'm gonna use the citrus to go ahead and pickle the cucumbers.
Very smart.
Gochujang!
[Jade] Gochujang is a hot pepper paste
that's been fermented and it's based in Korea.
Produce time, let's see some produce.
I'm also gonna make a very quick, pickled cucumber slaw.
These are so cute!
Growing up watching famous chefs, that's essentially what inspired me
to wanna cook different cuisines and wanna travel the world.
I'm good. Let's do it!
I saw tangerines and the first thing I think about is orange chicken and fried rice.
I'm grabbing chicken cutlets 'cause they're really thin
and they're gonna cook really fast.
Cheese crackers and my potato chips,
this is gonna be the bready mix for my chicken.
Rice.
I grabbed instat rice 'cause I know I didn't have a lot of time to cook it.
So, I always love to throw a little bit of Asian flavor in any dish I make.
I'm grabbing Thai chilli sauce and rice wine vinegar, the fish sauce
just to add some extra umami.
- Are you having fun so far? - Ah, yeah. All righty.
[Guy] I can't believe these kids.
I've watched chefs that have come in, they've got tons of years on 'em
and they're shaking in their boots.
These kids are cool, calm and confident.
What are you thinking?
Potato chip-crusted chicken with panko bread crumbs,
and a balsamic salad with supreme oranges.
- I like the way you're rollin'. - Okay.
When I come home from a weeknight, I want something simple,
that's not gonna take too long to cook.
I'm choosing the tangerines and potato chips,
because I know they can play well into something savory.
I'm beyond excited to be here in Flavortown and meet Guy Fieri.
I grew up watching him on Diners, Drive-ins and Dives.
I never thought I would have the opportunity
to be worried if Guy Fieri thinks I'm a good chef.
These ingredients were kinda all over the map.
My strategy was really to use a couple of the easier ingredients at first,
so potato chips and the tangerines.
[speaking indistinctly]
So, right away I thought, potato-crusted fish.
And tilapia is super-fast to cook.
I know I wanted to make a light salsa for my fish,
so I started grabbing Heirloom tomatoes,
some red bell peppers and Italian herbs.
Being an engineer, that's kinda one of the main things,
is being able to quickly and creatively solve problems that are pretty complex.
I think that lends itself well to the kitchen.
So, here to give our young chefs some sage advice,
as well as to give some advice about sage, are tonight's judges,
legendary New York chef, cookbook author, the one and only
Chef Marc Murphy.
Acclaimed executive chef, culinary rock star, the one and only,
the volt chef, Michael Voltaggio.
Renowned Southern California restauranteur,
the princess warrior,
Chef Antonia Lofaso.
I'm just saying, if I was to walk in here at 18 years old,
and with you standing there, I would be like... [babbling]
I definitely think that Zea would be great here to help translate this
-younger generation's lingo, -Yeah.
And so forth judges aren't just throwing shade, your dish is lit.
YOLO!
[Guy] 24 minutes!
These young chefs had to make a weeknight dinner
featuring snacks that Ryder had picked for them.
We're seeing these young chefs,
you know, they are stepping up to the plate, here.
20 grand, that's a lot of money!
When I was 18 years old, I had no thought to come and compete like this.
So, I mean, these chefs are impressive.
It's so surreal and cool to me to be in front of the judges today.
I've been watching Marc Murphy judge on competitions, since I was little.
Voltagio, he loves all those new techniques and things.
I absolutely love Antonia Lofaso's ambition.
She's someone that I wanna be like when I get older.
I've never cooked for people of this caliber.
When I was 18 or 19, I definitely wasn't cooking
- at the level that these kids are cooking. - [Marc] Right.
- How you doing? - I'm fantastic!
- What's on the menu? - So, I'm gonna be doing like a orange chicken.
Got it.
Gonna be using the cheese bites,
the potato chips to get a nice breading on it,
nice fried rice.
Actually...
- Probably get these in the microwave. - Get them working, right?
I put my rice packets in the microwave first,
'cause I know those gotta be ready to go.
For my orange chicken, the first thing I decided to do was make my bready mix.
In my food processor I have cornstarch, potato chips,
cheese crackers...
Check that it's two items already gone off the list.
I own my own private and catering company called JR's Gourmet.
I'm used to clients requesting things that are a little bit strange,
so I'm constantly coming up with new menu ideas
and new flavor compounds that really work together.
I know my chicken needs a great sauce.
So normally, I would use oranges for my orange chicken, of course.
But tangerines are perfect for me to make that work.
I started off with a little bit of the tangerine juice, from Ryder's list.
Some ginger,
some Thai chilli sauce,
and a little bit of rice wine vinegar to add some nice acidity to it.
All these other chefs are amazing,
but I've been competing since I was in middle school with culinary competitions.
So, bring it on! I'm the one to take home the W from Favortown today.
For my weeknight dinner, I'm gonna be making Korean fried chicken
with a quick pickled cucumber slaw.
I absolutely love chicken wings,
they're affordable and they're super-fast to make,
especially on a weeknight dinner.
I put my wings in the bowl, I coated them with potato starch and
cumin, cayanne and paprika.
I tossed everything and immediately put them in the fryer.
Next, I'm gonna work on my Kimchi slaw,
gonna be using a base of the tangerines from Ryder's snacks.
The tangerine juice is a little bit acidic,
so it's gonna help to sort of, pickle the cucumbers.
I'm gonna add gochujang as well as white distilled vinegar,
and honey for some added sweetness.
I like it, I like it.
Just over here checking the chips.
Chips are fine.
[Guy] What's the game plan?
I'm gonna try and make some potato chip-crusted tilapia.
- And I'm gonna do some charred broccolini. - [Guy] Got it.
I started cooking probably around the age of seven or eight,
because my parents weren't the best cooks.
I learned everything from YouTube or from cooking shows.
Crush these up.
So, I decided to use the potato chips that Ryder gave us,
as a crust for the fish.
I want this topping to be really crispy
and have bunch of salt in there from the potato chips themselves.
You don't see enough people making fish.
I know, but it's so easy.
I wanna make a light Italian-style salsa,
to go over the fish, add a bit of freshness to the dish.
It's a great way to just incorporate a nice vegetable into your weekly meal.
For me, during the week, that's how I wanna eat,
something light, something fresh and something delicious.
Yeah.
That's pretty good.
All right chef, what are you getting ready to make?
Uh, panko potato chip-crusted chicken cutlet,
and a side salad with balsamic vinaigrette,
and supremed oranges.
Supremed oranges? Very fancy!
I start with smashing out my potato chips,
So I'm dredging my chicken in seasoned flour,
and then, my potato panko chip mix.
Growing up, my Dad was an army brat,
and he spent a good amount of time in Germany.
So, one of my favorite go-to recipes
is actually German schnitzel.
I learnt pretty much everything I know through my parents and family.
The potato chips will help season the chicken
as well as add a good texture and crunch.
[Guy] Chefs, 12 minutes! 12 to go on the competition.
For my weeknight dinner, I'm gonna do a play on takeout orange chicken and fried rice.
How's that fried rice coming?
I'm getting the base started,
just got some bell peppers, some ginger
and some mushrooms in here.
Looking good.
We're gonna get eggs in that fried rice?
I don't know, we might. [chuckles softly]
Extra egg.
[Marc] Extra egg for Guy. [laughs]
They turned out great.
I like where Jada's going.
A weeknight dinner, who doesn't look forward to fried chicken night?
I'm gonna go ahead and work on my wing sauce,
I'm gonna be using gochujang, the hot pepper paste that's been fermented,
as well as little bit of mirin.
It's a very sweet cooking wine so it helps to add acidity.
Usually in kitchens, I am always the youngest to be on the line,
so, I'm used to having to prove myself in kitchens.
I feel like I have the skillset today to win Triple G.
What are you frying there, chef?
Fingerling potatoes.
I'm thinking I can pulverize the potato chips in the food processor
and incorporate them into my potatoes,
to add another texture component.
I love being on the line, I love the pressure,
and this is my passion. I put my heart into everything I do.
Time to get this broccolini going.
I'm a sophomore chemical engineer at Vanderbilt University.
In some ways, cooking is definitely the outlet from engineering.
It's definitely a way that I de-stress after a long day of classes or exams.
Should be good.
I'm using the tangerines to bring some sweetness and acid,
to that charred and a little bit bitter, broccoli rabe.
I think my strategy was really to use
couple of the easier ingredients at first.
It's tough in Flavortown.
It might be harder here than even some of my engineering classes at Vanderbilt.
Should be good.
Mmm-hmm. It's going good.
[Guy] Five minutes left!
What are you, little supreme machine?
Well done.
I grabbed some balsamic to make my vinaigrette.
I currently work at a fine-dining restaurant.
I didn't go to culinary school but I wanna be a role model
for those kids out there who love cooking and need the encouragement
to know that they can come into the kitchen and they can do it.
Yup, we're good.
Three minutes!
[Guy] Gotta be plated.
So, I go ahead and toss in the chicken wings,
with the Korean sauce that I made.
That's exciting.
First, I laid down my fried potatoes,
then I place the wings, right on the side.
Delicious goodness!
Gorgeous.
Beautiful plate.
Once the chicken looks nice and crispy, I take them out of the deep fryer.
I toss my chicken in the orange sauce.
I love takeout meals so I put my fried rice in takeout boxes
and put it on top of the plate.
[Antonia] Oh, that's adorable! I'm excited we're getting chopsticks
and Chinese boxes.
[in sing-song voice] Because it's a late, weeknight dinner.
And then I put out my orange chicken on the plate, next to the take-out box.
First thing I got on my plate is broccoli rabe.
Next, I put on the tilapia.
Lastly, I drizzle some of the Italian salsa.
[Guy] One minute, chefs!
One to go.
First I go ahead and plate my salad,
and then I add my crunchy potato chip-fried chicken.
That 30 minutes goes by fast.
[Guy] Doesn't it though?
- Beautiful plate. - Thank you.
Five.
Four.
Three.
Two. One.
That's it!
Nice job, you guys!
[Guy] Beautiful plates, you guys, come on!
All right chefs, time to see if those weeknight dinners are
lip-smacking good.
Let's take it to the judges, right this way!
[Guy] All right, judges, this is it.
Our rising star chefs had to make a weeknight dinner,
featuring snacks that Ryder had picked for them.
Up first, Chef Jada. Tangerines and potato chips.
So, today I prepared for you guys a Korean fried chicken
with a quick pickled kimchi cucumber,
as well as some fried baby potatoes.
I utilized the tangerines in the sauce
as well as the pickling liquid
and I utilized potato chips, I put them in the potatoes,
to kinda intensify that potato flavor.
So, I hope you guys enjoy it.
Excuse me, I will kick you right out of Flavortown market
if you eat the chicken wing with your fork and knife.
I can't hear anything. Wh... what?
[smacks lips]
- You are talented! - Thank you.
I love the cucumbers, I think the quick pickle on them are perfect.
It really is perfect balance to all of that heat
that you're getting from the chicken wings.
Let's talk about the cook on the chicken wing.
Perfect!
The tangerine juice inside of that sauce,
- it is nice and tacky and sticky. - Okay.
Adding like, potato chips to the outside of fried potatoes,
- I think that's genius. - Thank you.
Problem with those potatoes, they were good, the ones that were sliced thin enough.
Some were a little thicker and a little more undercooked than the others.
[Guy] All right, Chef JR.
Cheese crackers, tangerines, potato chips.
I prepare for you takeout food that is so easy that you can make it at home.
So, I have for you a fried rice.
So I used the potato chips and the cheese crisps
in the chicken breading.
And in the sauce, I threw in some tangerines.
You know that Chinese food's my jam,
and this is like purgatory watching you guys eat it.
I like this show.
[imitating mockingly]
I think the plating's very whimsical, I like this.
The breading on the chicken, it's nice and moist.
Your versatility of potato chips is ridiculous!
Getting that microwavable, already cooked rice for the fried rice,
- that was a good move. - Thank you.
I can see that, on a weekday, it's like, you got that stuff in the cupboard.
- Yeah. - [snaps fingers] Kids are coming home.
- Kids are coming home. You are the kid. - We are the kids.
What am I talking about?
I'm completely obsessed with this dish.
This is some of the best food I've ever eaten, in this...
In Flavortown, ever.
Well done!
That means a lot.
The chicken for me though, could've been a little bit bigger.
There's a lot of breading on it, but also the chicken
got a little bit overcooked in the middle.
There's a lot of ginger going on here.
The tangerine is definitely...
way down here and the ginger is way up here.
I think that balance needed to be a little bit better.
Okay.
All right.
Up next, Chef Michael. What do you have for us, chef?
So, for my weeknight dinner, I made some tilapia that I crusted with potato chips.
And then, I really hard seared some broccolini,
and the zest in the juice of the tangerine in there as well.
And then I made kind of an Italian style salsa,
to put some tangerine in there just for a little bit of acidity.
All of this goes so well together,
the tomato salad with the charred broccolini.
Your technique is really lovely.
I think the broccolini is delicious, it's my favorite part of the whole dish.
You know, trying to eat lighter throughout the week,
I could definitely see making myself a similar plate of food on a weeknight.
Did you eat those potato chips and say, "Wow, this is really salty.
I'm gonna bring it back a bit"?
I didn't wanna overpower it, adding salt to already potato chips.
But it's really strange, while you're eating it.
You're getting the potato chip but then when you get to the fish,
- it's a little bit bland when you get through to it. - Okay.
All right, not to be outdone, Chef Sarah, what do you have for us?
Today, I made for you a panko and potato chip-crusted chicken
and a balsamic tangerine salad.
[Antonia] These are really good chicken cutlets.
Thank you, chef.
- [Marc] Reminds me of like a chicken Milanese. - [Antonia] Yeah.
[Marc] Very good.
I love the balance of flavor in the dish.
It's like fresh acid.
It's a perfect contrast for a chicken-sided dish.
Thank you.
I think the potato chips added this great crisp to it.
That counterbalance with a really beautiful fresh salad and the tangerine.
I wish maybe the tangerines were just cut throughout the salad a bit more,
- so I didn't have to do that. - Sure.
I think if this is the future of the culinary industry
I can't wait to see what the next 20 years looks like for you guys.
For real.
All right judges, thank you very much.
Chefs, you all knocked it out.
We're gonna ask you to go back to the kitchens.
The judges will deliberate, try to score this, when we come back we'll determine
who's gonna go home, unfortunately.
And who's gonna continue on.
[Guy] Good job, good luck.
Judges, whose weeknight dinner would help get you over Humpday?
Let's start off with JR.
[Michael] Definitely something that I've had on a weeknight,
and would have from him, again.
Ginger was just a little too strong on that dish.
[Guy] Jada.
Korean chicken wings, I didn't have a negative.
[Marc] Downfall with the potatoes.
[Guy] What do you think about Sarah's dish?
[Marc] Sarah's dish I thought was tasty.
I thought the salad was dressed perfectly.
But she needed to refine a little bit,
how she was gonna put that orange in there.
And last, but not least...
Michael.
[Marc] Gameplay wise, Michael really got it.
[Antonia] The fish was just very underseasoned.
[Guy] Just remember, you got 20 points for taste,
20 points for gameplay,
10 points for plating.
Total of 50 points available.
All right, let's get those scores in.
Well, judges, thank you.
Chefs, I'm gonna tell you something,
these judges judged you like they judge any other chef.
Hell yeah!
Let's check out the results.
JR!
18 in gameplay. Wow!
14 in taste, eh.
Nine in plating!
For a total of 41.
It's a good score.
Jada.
17 in gameplay.
18 in taste!
Eight in plating.
Score of 43.
Right now, you're safe.
Sarah.
16 in gameplay.
Eight in plating.
40.
JR you just got safe.
This brings it all down to our buddy Michael,
versus Sarah.
16 in gameplay.
15 in taste.
Has to be a nine or better.
Eight in plating for a score of 39.
When the scores are this tight,
that makes me happy.
Because it shows that not one of you just blew everybody out.
You're very accomplished in all the things that you do.
Chef Michael, great to have you, thank you.
[all applauding]
It's tough in Flavortown but,
it was awesome to be able to meet some
really, really talented chefs that are my age as well.
[Guy] Chefs, congratulations.
This round will determine who gets to shop Flavortown Market
for up to $20,000.
[Guy] So Jada you are in the lead, correct?
43!
- [Guy] JR right behind at 41. - Yeah.
[Guy] And Sarah at 40.
Listen, three point spread, no big deal.
[Guy] But with a high scoring final dish,
any one of you rising stars could take the win.
So, put yourself in a wining frame of mind,
I want you to make the judges a victory dinner.
I'm looking for an impressive,
high end, celebration win dinner.
Whatever remaining snack items you have, you must use.
Awesome. [chuckles]
[Guy] So that should be gummies,
- [Guy] and what cookies? - Cookies, yeah.
[Guy] Gummies, cookies and crackers?
- Yeah. - [Guy] And gummies, cookies and crackers.
Yeah.
Right there.
- The bleach hasn't sunk in yet. - [all chuckling]
[Guy] All right, victory dinner.
So I did bring in one of the ringers. Folks.
My son Ryder, and you know Hunter.
How did you guys like my snacks.
-They're awesome. Thank you so much -Yeah, good choices.
- The healthiest of items. - Yes.
All right, so here's what we're gonna do.
Ryder's favorite thing to do is play games and,
create trouble and then, not clean it up.
Anyhow, so what's going to happen?
[Guy] This is called hoop, there it is.
This game is going to determine,
how many ingredients you get to shop for.
You're gonna shoot and for every one that you get in there, you get
two ingredients.
Okay, everybody gets three shots.
- Who's going first? - I'll do it.
Oh by the way, I'm gonna let you add up
all of your ingredients.
- Oh ho! - Nice.
[Jada chuckling]
[Guy] Two ingredients.
Next.
[Guy] Oh! So close.
[all exclaiming]
[Juwan grunts]
[Guy] Come on Sarah.
[Guy] There you go!
Four.
There you go, six ingredient.
[Guy] Okay, last one.
[Guy] Eight. Funny.
The toss. There you go!
All right. Ten items. Boy, that was good!
All right, so here's the deal chefs.
30 minutes to prepare your victory dinner.
Using the leftovers you have of Ryder's snack attack
and, you get to get ten ingredients.
Ryder, which number do you want to say?
- Three? - Two.
- I wanna say one. - No, I'll say one.
No, you go first and then I'll... [shopping carts clattering]
Oh!
They almost ran my children over.
[Jada] I have to make a victory dinner with ten ingredients.
Victory dinner, to me is something that's very exquisite,
and not shy on the portions and price.
[Jada] I'm gonna be making Filet Mignon and a polenta.
I still have three of Ryder's snacks that I have to utilise in my dish.
Cheese snacks, gummies and cookies,
definitely don't belong anywhere near a victory dinner.
[Jada] Filet Mignon needs a really good sauce.
So I'm gonna hide those fruit snacks in my balsamic glaze for my steaks.
Where's the polenta?
I've got to utilise these cheese crackers,
so I'm thinking about using them in my polenta.
[in sing-song voice] Awesome.
I'm also gonna be adding smoked Gouda.
Unfortunately I still have to use Ryder's dreaded cookies.
I can incorporate them into the classic gremolata that I'm making.
I need parsley, lemon zest,
and black garlic.
This is a victory dinner, so I'm gonna sear off some morel mushrooms.
Last thing, I'm grabbing jarred truffle shavings.
Truffles are an expensive delicacy.
And I think it will add another level of flavor.
Oh yeah, oh yeah.
What would they make for their victory dinner?
Someone's gonna have that victory dinner.
Okay.
To me, victory dinner means high-end ingredients, elegant plating.
[Sarah] I go with the Ahi tuna,
because it really means victory dinner to me.
I'm gonna make a pan seared tuna,
and ramen.
I decided to go with ramen
because I know I want my dish to be Asian inspired.
My leftover snack ingredients are fruit gummies,
cheese crackers and chocolate chip cookies.
I decide to incorporate my gummy snacks into a sauce for my tuna.
And I know, I need some more freshness,
so I go and grab some cilantro.
Cookies, cookies. Why are there no cookies?
I decide to do some sort of yoghurt dipping sauce,
to counteract the sweetness in the cookies.
While also pairing well with the cheese flavor in the crackers.
With only a three point difference between me and Jada,
I'm hoping I can pull through in the second round.
All righty.
I only have ten ingredients to work with.
So the first thing I think about is surf and turf.
Filets and lobster tails.
Cookies and fruit gummies, last ingredients that I have from Ryder's list.
Don't really scream victory dinner to me.
Italian seasoning.
So I gotta hide them.
And I automatically know I can incorporate them into my steak sauce.
I grab soy sauce.
The umami and saltiness cut through the sweetness of these fruit gummies.
I'm grabbing baby yukon potatoes,
because that'll be really rich and flavorful.
Broccolini is a step-up from regular broccoli.
These potatoes need cream and French butter.
Because when you're thinking about a celebratory dinner,
you're not normally thinking about healthy foods.
Eight, nine, ten.
Now let's get cooking.
Hi there, puppy. Hi
Are you doing your security job?
Have you found anybody stealing?
You're undercover? Okay.
I won't tell anybody. Let's go.
These last two ingredients that they have to work with in victory dinner are
not as easy to work with, as I think first round.
I think that this is harder than anything I've seen in this kitchen.
But these chefs in round one, blew me away.
[Guy shouts] 21 minutes, chefs!
Already 21.
[jada] I'm gonna be making a Filet Mignon and a polenta.
I still have three of Ryder's snacks that I have to utilise in my dish.
Which are the cookies, the cheese snacks and the gummies.
I'm in the lead so far and I'm hoping that this victory dinner
carries me to victory and to the $20,000.
While my steaks are developing its crust,
I'm gonna work on my balsamic glaze.
Ryder's fruit snacks are a little challenging,
considering it has some added sweetness.
I started off by boiling Ryder's fruit snacks and some water.
Added my balsamic glaze and level it out with the sweetness.
This is a victory dinner,
so I'm going to go ahead and sear off some morel mushrooms.
And who doesn't like a basic garlic butter steak?
All right! We're getting steak.
Those are gorgeous, that's exactly the way we want them.
I would be very happy to have that.
Awesome.
What are you getting ready to make?
[Sarah] I'll be making tuna,
with a fruit snack citrus sauce,
with some sauteed ramen.
Now you're gonna sear these, these Ahi steaks?
[Sarah] Uh yes, that's the plan.
I need to be able to add depth and flavor with so few ingredients.
[Guy] Now chef you've already used orange once before. Using it again.
Yes I feel like it will counteract the sweetness quite well.
And make it more of a citrus flavor.
Okay.
For my yoghurt sauce,
I'm mixing up my cheese crackers and cookies, from my snack list
as well as my yoghurt.
It needs a little bit of heat to counteract the sweetness from the cookies.
While also pairing well with the cheese flavor from the crackers.
So I throw in a little bit of cayenne.
[Sarah] Worked out pretty good.
All right chef, give me the rundown. What's on the menu?
[Juwan] All right so, we are doing a lobster mashed potatoes.
With a Filet and some grilled broccolini.
Do a nice mushroom sauce on top to kinda bring everything together.
- You have 19 minutes chef. - 19 minutes.
I came in second this round, I can't let up for next round.
[Juwan] I season my Filets heavily with salt and pepper,
and throw them on a hot skillet to get a nice sear on them.
While my steak is cooking, I start working on my lobster tail.
I put all my meat in a skillet with some butter so that it can start poaching.
I got some heat on the grill and threw my broccolini right on the grill.
Chefs, 15 minutes. We're at the halfway point.
Fifteen!
If I win today, that money is going directly towards the food truck, travel the US,
show my personality with the menu.
It's time for this victory dinner, to take me to victory.
- How you guys doing? - Awesome.
I realise that I turned my water off for the potatoes.
And they were no longer cooking.
Rookie move. [laughs]
He also doesn't have to put them on the plate.
I decided to fry them instead.
I'm in for the potatoes that are gonna go in there right now
Let's see what happens.
Cheese crackers have been used yet?
[Jada] They're going into the polenta.
I'm thinking if I turn these cheese crackers into a dust,
I can fold them into my polenta.
Cheese and polenta is always great.
Perfect!
Cookies definitely don't belong anywhere near victory dinner.
I don't even think they should be in the same sentence.
But I'm gonna try my best today.
So I'm thinking I can pulverise them and incorporate them
into the classic gremolata that I'm making.
I'm using that contrast between sweet and savory
to create really nice balance.
Parsley.
Lemon zest.
Black garlic.
And my cookies.
If I win the money today, I would absolutely love to put some of it towards traveling
and try to get some internship at Michelin star restaraunts across the world.
Just like everyone here, I'm super competitive,
I'm super hungry, and I'm really eager to win.
Lot going on.
It's good.
Next, I need to work on my ramen.
[Sarah] I wanna bring some life to it.
So I decided to saute them with frozen garlic,
ginger and butter.
Once they're done, I pull them
and then add in my toasted sesame oil,
and Oyster sauce.
I really need to counteract all the sweet snacks I'm working with,
so I think my ramen and all my sauces will counteract that well.
Nine minute chef.
[Sarah] Time is really running out.
But I hope my flavors impress the judges.
If I win today, I wanna put the money towards opening a bakery food truck.
Baking's a really big passion of mine.
We can serve fresh baked bread,
and all sorts of pastries.
I think that's an untapped market that I'd really love to get into.
[Juwan] I'm spending way too much time on these potatoes.
I know I need to focus on my other elements.
I need these steaks to be perfect.
I move my steaks to the oven so they cook evenly throughout.
I still got to get rid of these fruit gummies and cookies.
I start on my steak sauce.
I got to get rid of these cookies, so I throw them into my food processor,
and throw them into the pan with my mushrooms.
The cookies thickened up my sauce.
Chef, where are those fruit gummies at?
[Juwan] They are also going into this sauce here.
[Guy] Got it.
[Juwan] So I throw them into the pan with the sauce as well.
Added the soy sauce.
The umami and saltiness of the soy sauce,
will cut through the sweetness of cookies and the gummies.
I know it's good to go.
Chef, let's get plated.
[Guy shouting] Two minutes!
[Jada] I start off with my smoked Gouda polenta on the bottom,
I top it with my Filets.
I brush them with my balsamic reduction,
I place my black garlic gremolata on top of the steaks.
Then put my truffle morels on top of the balsamic glaze.
[Guy shouting] One minute!
Time is really running out.
So I don't have time to pan sear my tuna any more.
So I decide to serve it raw.
I'm hoping through this high-end plating, I can show-off the type of
victory dinner that I would wanna eat.
First my ramen noodles go down as a base,
then I add on my sliced tuna.
And then I spoon some gummy, tangerine sauce.
Finish the plate with my yoghurt dipping sauce.
Fellas, you have 30 seconds.
[Juwan] I took my steaks out of the oven.
Perfect.
First I put down my charred broccolini.
Then my Filet Mignon.
Then I put my mushroom sauce on top of my steaks.
Then I put my butter poached lobster.
Time got the best of me and my potatoes didn't make it on the plate.
Five. Four.
[Guy] Three.
[Guy] Two.
One. That's it chefs. Stop working.
[all applauding]
That was tough.
[Guy whistles]
It was very difficult.
All right, it's time to find out whose victory dinner is worth a victory lap
around Flavortown Market.
Let's take it to the judges. Right this way.
All right judges, here we are. This is the second round.
Our rising star chefs had to make a victory dinner.
And of course they also had to include
the remaining snacks that Ryder had picked for them.
Up first, chef Sarah, cookies, cheese crackers, fruit gummies.
Tell us what you made.
I made for you Ahi tuna,
served over a bed of ramen.
My cookies and cheese crackers are in the yoghurt dipping sauce.
And then, my fruit gummies, I worked into the citrus gummy sauce.
The ramen is incredible.
Probably one of the best tasting things we've had today.
I think that the sauce over here is just a little on the sweet side.
And I know there's cookies in there,
but you could have leaned into adding some more savory elements.
- Thank you. - [Antonia] Beautifully plated.
[Antonia] I do think the...
gummy, there's a sweetness to it, there's an acidity to it,
that actually works with the tuna.
[Marc] It's a beautiful dish, very inviting.
This tuna is good but it definitely needs to be have a little bit of sear on it.
Thank you very much.
Up next, chef Jada.
I made a garlic butter basted Filet Mignon.
On top it's gonna be a balsamic reduction,
black garlic gremolata.
Underneath you have a smoked Gouda polenta.
And on the side I have a truffle basted morel mushrooms.
The ingredients you had,
what you did here, was really, really... Well played.
- Thank you. - And, I love morels.
Me too. [chuckles]
I looked at the dish and didn't see,
any of the things that I didn't want to see
which was the cookies and gummies.
But I do taste them. I love the...
cheese crackers in the polenta. I think that makes a lot of sense.
There is so much confidence in this dish.
Balance of taking the chocolate chip cookie,
turning it into a gremolata and adding so much lemon zest,
balances that perfectly. I thought it was really, really smart.
The gummies, I think is where we like
kinda went, array.
- [Antonia] Because that is a little too sweet for me. - Okay.
All right not to be outdone, chef JR what do you have for us?
So I have before you, beautiful pan seared Filet.
Topped with that sauce.
Call it the mystery sauce
'cause it has a bunch of random stuff in it but it tastes amazing.
So I used the two ingredients in there. I used the gummies to kinda round it off.
It's kinda umami packed so I've got some mushrooms in there,
some soy sauce.
Also, I have in there the cookies.
And then you have some grilled broccolini,
and some butter poached lobsters.
Got the celebratory part. Victorious, all that sort of stuff.
I definitely agree with you. Surf and turf is the way to go.
This sauce for me is actually my favorite part of the whole dish.
Even though it's got cookies and gummies in it.
Umami, I thought was the best word to describe it.
You definitely know how to, massage something into something that tastes good.
[Marc] I think the steak's cooked very well. It's very tender.
And the broccolini here, I love the char
I love charred greens like this. It's really, really nice.
Everything is really beautiful and then cook the lobster in that butter
so the creaminess, that I would have loved in the mashed potatoes
is kinda there still in the lobster.
- I think it just needs some more seasoning. - Okay. Thank you.
Chefs, tough round. Not as easy as the first one.
Happened to get rid of those ingredients.
We'll find out. We're gonna send you back to the kitchens.
We'll call you when we have a decision.
Thank you very much.
[Guy] All right, let's jump into it.
Sarah for me had one of my favorite components out of all three dishes in the noodles.
Where I was lost was the, the raw tuna.
- Let's talk about Jada. - [Marc] Jada definitely made a very, very nice plate.
Yeah, the, the gummies just came out a little too strong
JR?
[Michael] He had a lot of components on his plate.
I just think that it needs some technical tweaks.
[Guy] Just remember you got 20 points for taste, 20 points for gameplay,
ten points for plating. Total of 50 points available.
So judges, whose victory dinner calls for a $20,000 victory?
Well, it sure has been a pleasure getting to know the three of you.
It really gives me hope and inspiration for the future
of what the young culinary world looks.
Just outstanding.
That brings us to the score. Let's take a look.
Jada, you are in the lead.
[Guy] Let's go to Sarah.
40 points going into it.
A 14 in gameplay.
A 14 in taste.
A nine in plating for a 37,
and a total of 77.
[Guy] JR...
16 in gameplay,
15 in taste.
A six in plating,
for a total of 37,
and a 78.
So, Jada that leaves us. You have got to get a 35,
or lower for JR to win.
[Guy] 18 in gameplay.
18 in taste.
9 in plating, for a 45.
And congratulations ladies and gentlemen,
There she is, the winner of Ryder's snack attack,
- chef Jada. - Thank you.
Listen, both JR and Sarah, it's been awesome to have you.
Very proud of you.
You keep this up. We'll see you again.
Me and these other young chefs have definitely represented the culinary gang,
And I'm super happy to cook with them.
It's a little disappointing, but getting to meet Guy Fieri was a dream come true.
Ladies and gentlemen, give it up for this super young chef.
[Guy] Chef Jada. [all cheering]
It is time to go get some money. Come over to say hi to the judges.
We have a couple of different ways you can make money.
We have a big cheque sitting behind the door.
It's anywhere from $10,000 to &20,000.
We also have a shopping spree.
- Where I give you a hint of a culinary ingredient. - Right.
And you have to go find it.
There's five of them,
each one you find is worth $4000.
You get all five, you win 20,000.
I definitely want to do the, the shopping spree.
Definitely wants to do the shopping spree.
[Guy] Let's take a look at how much the cheque was for.
[Guy] $14,000.
Four items and you'I beat it.
Root vegetable that is essential to making mirepoix.
- Carrot. - As soon as you're ready,
the clock starts.
Frozen version of vegetable needed for a Florentine dish.
- Spinach. - Spinach.
Spinach, here we go.
[Guy] $8000. What's next?
Slender electric tool,
that can puree ingredients in a container in which they're prepared.
Uh, immersion blender.
- 50 seconds you have. - Great.
There. Awesome.
[Guy] There she goes.
[all cheering]
[Guy] Flaky pastry dough,
used to make baklava, with a name that means leaf in Greek.
Filo, I think.
It's over there.
[Guy] 30 seconds, chef.
Fried herb popular in French recipes,
such as Bearnaise sauce.
Tarragon?
- Is that the final one? - How many seconds left?
Ten, nine, eight
Seven. What've you got?
- Tarragon. - There you go. All right.
I just won $20,000 on Guy's Grocery Games.
This is only the beginning.
She gave up on the $14,000 cheque.
She wanted the competition.
And she won big, 88 points.
You're walked off with this one.
You'll probably see her again on Grocery Games.
We'll catch you next week. Adios.