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[theme music playing]
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Congratulations.
You made it to the very end.
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The finale, the showdown,
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{\an8}the bitter slash sweet end
of your snack-tastic journey.
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{\an8}Sandy, Lauryn B,
today is a very big day,
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{\an8}which should be obvious
since I'm wearing a pocket square.
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[chuckling]
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It's been a long and difficult yet
delicious road, but you proved yourselves.
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You've separated
the cookie from the cream,
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the Kit from the Kat,
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the Ho from the... other Ho.
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[chuckling]
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[Hari] And you two have emerged,
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slathered in victory.
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Well, close to victory.
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There's still one last challenge afoot.
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That's right. One of you
will enter the kitchen today
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a mere snack-making mortal
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and exit a snack deity.
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In today's challenge, you'll be taking us
to the future of snacks.
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You'll be creating the next big thing.
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Wow.
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I think you two are going to enjoy today.
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This is the first time it's not about
mimicking somebody else's magic sauce.
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It's about creating your own.
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We want you two
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{\an8}to take everything you learned
throughout this competition
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and use it to hone in on your own
magical element in your last snack.
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In other words, you're free to create
whatever type of snack you want.
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You wanna think about
balancing new with familiar,
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and ultimately creating an amazing snack
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{\an8}in concept and execution that makes you
wonder how you ever lived without it.
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We are so excited to see
what you're going to come up with today.
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-[whispering] Me too.
-Me too.
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And we thought for this last challenge,
you might actually want a bit of support.
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[Lauryn, chuckling] Mmm!
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[contestants] Hello.
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-Congrats.
-Congratulations.
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Hi, congratulations.
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Your old pals/enemies are back
to cheer you on/wish for your demise.
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Okay, everybody. It is now time
to get this thing started.
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You have four hours to craft
the ultimate snack of the future.
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And your time starts...
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[suspenseful music builds]
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...now.
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{\an8}[contestants cheering]
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Aah!
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Oh my God, it's the finale.
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-I have a swim class after this, so...
-[Hari] Ooh.
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Gotta wrap it up soon, so...
I don't want to miss it, again.
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[chuckles]
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[Lauryn] This is it.
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I just want to really make
not only the judges proud,
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but myself proud to finish this out.
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[Francis] What is she doing?
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I am making, um, a pasta snack.
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I love pasta.
I always want to snack on pasta.
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And now I, like, really can.
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So for my snack, I'm making
cavatelli amatriciana in snack-sized form.
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I'm going to make
these cavatelli-shaped pasta,
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and it's going to be coated
in an amatriciana powdery sauce.
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{\an8}Amatriciana is just like
this classic red sauce.
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It has a little bit of basil,
some red onion.
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Oregano. Some garlic.
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I want to roast some bacon
and tomatoes and onion.
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Then I want to pull the oils out of it
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{\an8}to mix with maltodextrin tapioca
to make a "sauce" powder.
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{\an8}I'm trying to pull in
those real components
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{\an8}to make it as authentic
an amatriciana as possible.
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Buckle up.
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[cheering]
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A lot of green stuff on Sandy's station.
Looks really healthy.
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[Sandy] Of course I want to win.
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{\an8}I'm going to bring it as best I can.
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If I can put out the exact thing
that I want in a snack for the future
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that's innovative
in the way I want it to be,
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for me, that's a win.
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[dynamic music playing]
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{\an8}I'm a big believer in sustainability
and upcycling and eliminating waste.
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{\an8}I saw that a lot of juiceries would
throw out tons of pulp after juicing.
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And I came up with ideas to kind of
use those pulps in, like, creative ways.
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I decided I'm gonna
basically re-fabricate this pulp
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into toppings for my snack.
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I am making chips and popcorn. [chuckles]
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For my popcorn, I'm gonna flavor it
with maple, ginger, and roasted carrot.
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For my chips, I'm doing a green chip.
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So it's going to be a potato chip
with kale, Swiss chard,
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spinach and green apple seasoning.
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There's a lot I have to do
to get this going because
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I have to make pulp.
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I basically juice
six different things very quickly.
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The popcorn and chips are just the vehicle
for this and they're late in the cook.
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So my whole cook is setting up seasoning.
I gotta get this pulp out.
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Then I gotta throw this stuff
into the dehydrator.
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Then the dehydrator is gonna basically
blow-dry all these nice fibers down,
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then I'll pulse it in the food processor
and make this gorgeous powder.
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This is very nice and dry.
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So, for the last time,
what is the most challenging part
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of this finale for our two contestants?
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I think the time concerns me in a new way.
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Four hours is enough time
to have a concise vision
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and be able to fully execute it,
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but ultimately, it's enough time
to get into deeper trouble.
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It's not anywhere near enough time
to ferment a pickle.
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-Oh. I see what you're saying.
-Really? Yeah.
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You got this!
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{\an8}I'm definitely excited to taste
these two great competitors' snacks.
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{\an8}I'm very excited to see
their snack point of view.
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They've got a really great journey.
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And Sandy's flavor profile
is really something.
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{\an8}But Lauryn is surprising.
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{\an8}You don't know what she has up her sleeve
and I think she's underestimated.
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So it'll be interesting
to see what they create.
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{\an8}I saw bacon earlier.
Like, bacon is always amazing.
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Sandy's juicing lots of, like, ginger.
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Love those flavor profiles.
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{\an8}[chuckling] Making snacks
is a lot harder than it looks.
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There's more chemistry
in it than I realize.
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And the key to a good snack
is everything's got to be over-the-top.
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[loud whirring]
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That sounds terrifying.
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Sandy, he has this, like,
magic guru, genius mind.
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He can think of things
and components in a way that I can't.
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I feel he always gets misjudged
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in terms of his concepts
and then he knocks them out.
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-Sandy.
-Yeah?
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-Are you going to make me a juice?
-Yeah.
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-Which one?
-What about carrot ginger?
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Okay. It's really gingery, though.
It's half carrot, half ginger.
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I need it. Immunity boost.
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-I'm terrified to drink it now.
-Holy shit.
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Ugh!
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[Sandy laughs]
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-Oh my God.
-[Sandy] It's really gingery.
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That was sharp.
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Lauryn, she's definitely gonna bring it.
She doesn't back down, she's competitive.
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She's really good with her ideas
and she's just so consistent.
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I feel like she could make anything.
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I know we're both gonna put
our best dish forward.
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All right, Sandy's got an hour of juicing.
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-An hour of juicing.
-I know.
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Okay, I'm okay. Calm down, Sandy.
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Sandy appears to be making
something incredibly healthy.
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Is that a mistake?
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[Ali] Health is not a bad thing.
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-There's a whole spectrum in between.
-Yeah.
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It doesn't have to be, like,
kale chip, Brussels sprout thing.
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-Right.
-[Ali] Or beef jerky.
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You can have something
that meets in the middle,
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which is one of the most interesting,
uncharted territories in snacks.
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What would you do if someone
just made a big pizza, not a snack?
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Talk about failure
with my mouth full of pizza.
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[Lauryn] I'm starting on the pasta dough.
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While I'm waiting for
all the sauce bits to come together.
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So I'm putting in some potato flour,
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some cornmeal, a little bit
of baking powder, salt, water, oil.
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I just want it to pull together
into a nice dough.
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I don't want it to be too dry or too wet.
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I'm a little worried about the texture.
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The dough feels kind of crumbly.
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Just trying to hydrate it.
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-[Ali] Hey, Lauryn B!
-Hi.
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-Happy finale.
-Thank you.
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What are you making?
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I'm doing a cavatelli tossed
in an amatriciana powder.
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-Are you actually making pasta?
-I am.
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I am very hopeful for this,
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because this is an idea I want.
I know you want it.
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-Oh, I'm so excited already.
-Yeah.
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I already wonder why I live without it.
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What is it you're most worried about?
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Probably making sure that
the sauce comes around right,
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getting the proportions right
on everything.
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-We'll let you get to it.
-Thank you.
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Bye.
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♪ Into the dehydrator we go ♪
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When you dehydrate something,
it loses a lot of the sharpness.
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The dehydrated powder
will be very aromatic,
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but I still want
the stronger flavors in there.
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So I'm doing two-steps process on this.
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Not only am I using the pulp
to make fresh powder,
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I'm also gonna cook veg
in oil really low and slow.
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That way, the oil can infuse with
each individual flavor of the vegetables.
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Infuse an oil that is now a powder
will be kind of like the rich tones
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for the popcorn and the chip.
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So, for my chips, Swiss chard, kale,
spinach, and green apple.
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And for my popcorn, carrot, ginger.
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Once it kind of softens,
you literally blend it with a hand mixer.
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Then I'm gonna take that oil
and mix it with the maltodextrin,
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turn it into a powder and use that
as the base coat for my chips and popcorn.
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00:09:54,051 --> 00:09:55,886
-Hey, Sandy.
-Oh, hey, guys.
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[Ali] We're really excited.
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So, we were saying, both you
and Lauryn B should be very proud
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of where you've come from day one.
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00:10:02,560 --> 00:10:04,520
It's been educational and eye-opening.
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It's amazing what you've become
in such a short amount of time.
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00:10:08,524 --> 00:10:09,900
-[Helen] Yes.
-What are you making?
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00:10:09,984 --> 00:10:12,862
So I actually went to
one of those famous juice spots.
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00:10:12,945 --> 00:10:16,449
I saw they were throwing out
hundreds of pounds of pulp every day.
200
00:10:16,532 --> 00:10:19,368
-Yeah.
-And I started getting into upcycling,
201
00:10:19,452 --> 00:10:23,331
so I'm making a green chip
and a carrot ginger popcorn.
202
00:10:23,414 --> 00:10:24,248
Oh.
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00:10:24,332 --> 00:10:26,584
[Sandy] For me,
that's the innovation in future snacks,
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00:10:26,667 --> 00:10:30,254
finding ways where you see waste
and using that in some sustainable way.
205
00:10:30,338 --> 00:10:34,425
I'm trying to show that we can make
these really awesome seasonings,
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00:10:34,508 --> 00:10:38,387
but in a way that's more conscious
of where you're getting your stuff from.
207
00:10:38,471 --> 00:10:39,472
Yeah.
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00:10:39,555 --> 00:10:42,391
Popcorn and chip,
are they gonna be together in a bag?
209
00:10:42,475 --> 00:10:43,809
No, no, they're two separate bags.
210
00:10:43,893 --> 00:10:45,686
-I'm showing you two versions.
-Two. Got it.
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00:10:45,770 --> 00:10:48,230
Yeah, and I'm excited more
about the popcorn, I think.
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00:10:48,314 --> 00:10:51,484
The more you show us, the more
you're judged. So just show the best.
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00:10:51,567 --> 00:10:53,069
[Sandy, laughing] Okay.
214
00:10:53,152 --> 00:10:56,489
I mean, we'll taste them all,
but like, you know, don't bring it all on.
215
00:10:56,572 --> 00:10:57,531
Understood. Okay.
216
00:10:57,615 --> 00:10:59,492
-Thanks, Sandy.
-I will try. Thanks, guys.
217
00:11:00,326 --> 00:11:03,329
You have two and a half hours
left in this round.
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00:11:03,412 --> 00:11:05,331
[funky music playing]
219
00:11:08,000 --> 00:11:11,462
Is it safer to go with sweet or savory?
Or is that irrelevant for this?
220
00:11:11,545 --> 00:11:12,505
Both are minefields.
221
00:11:12,588 --> 00:11:13,839
-Okay.
-[Ali] Yeah.
222
00:11:13,923 --> 00:11:16,467
Savory has its issues.
Sweet has its issues.
223
00:11:16,550 --> 00:11:20,554
I'd be most concerned about somebody
going outside their comfort zone
224
00:11:20,638 --> 00:11:22,598
on, like, the fundamental turf.
225
00:11:22,682 --> 00:11:23,516
Yeah.
226
00:11:23,599 --> 00:11:27,895
If you feel most comfortable in savory,
take risks, but do it in savory.
227
00:11:30,356 --> 00:11:33,359
Now I want to form my pasta nuggets.
228
00:11:33,442 --> 00:11:36,362
I hope I get in a groove
so I can get these done.
229
00:11:37,905 --> 00:11:40,032
They're usually a bit thinner.
230
00:11:40,116 --> 00:11:42,201
They're not these fat little balls.
231
00:11:42,284 --> 00:11:45,538
In that sense,
they kind of look like little gnocchi.
232
00:11:45,621 --> 00:11:48,666
I wish I had a machine right now.
I wish I was a machine.
233
00:11:50,501 --> 00:11:53,754
I am so happy it's done.
Now let's just dry them out.
234
00:11:53,838 --> 00:11:59,510
I really want to pull out excess moisture
to make it crunchy as you bite into it.
235
00:12:01,262 --> 00:12:05,516
Bacon-y, tomatoey flavor
is a huge part of the amatriciana.
236
00:12:05,599 --> 00:12:06,976
I'm gonna grind this.
237
00:12:07,059 --> 00:12:09,061
[whirring]
238
00:12:09,645 --> 00:12:13,482
I want it to be noticeable,
but bacon can be very overpowering.
239
00:12:13,566 --> 00:12:15,735
I don't want it to be a bacon sauce.
240
00:12:15,818 --> 00:12:18,279
I want it to be a tomato sauce
with bacon notes.
241
00:12:18,362 --> 00:12:22,783
So I'm gonna make this, like,
super dry by using the dehydrator.
242
00:12:26,370 --> 00:12:27,872
I should've made popcorn.
243
00:12:28,664 --> 00:12:30,958
[upbeat music playing]
244
00:12:33,419 --> 00:12:35,796
-One and a half hours left, chefs.
-Okay.
245
00:12:35,880 --> 00:12:37,173
-[cheering]
-Yo!
246
00:12:37,256 --> 00:12:40,426
-That time, though, goes fast.
-Oh, for real. 100%
247
00:12:40,509 --> 00:12:42,762
I wish the normal work day was like that.
248
00:12:44,054 --> 00:12:46,932
[Sandy] I'm making
maple sugar for the popcorn.
249
00:12:47,475 --> 00:12:49,435
It's gonna be a carrot ginger maple.
250
00:12:49,518 --> 00:12:52,229
So you just boil this up to 262.
251
00:12:52,313 --> 00:12:56,358
When it hits that, take it off the heat,
stir it, it turns into sugar. It's crazy.
252
00:12:57,568 --> 00:12:58,778
I'm gonna do the oil
253
00:12:58,861 --> 00:13:01,906
and maltodextrin powder first
as a base layer.
254
00:13:01,989 --> 00:13:06,243
Then I'm gonna do the dehydrated powder
in this sugar after.
255
00:13:06,827 --> 00:13:07,912
Sandy seasonings.
256
00:13:09,330 --> 00:13:10,623
It's just straight maple.
257
00:13:10,706 --> 00:13:15,252
You just do it to a hard-ball stage,
then you gotta mix it as it cools down.
258
00:13:16,170 --> 00:13:17,546
It turns into this.
259
00:13:21,050 --> 00:13:22,092
Science.
260
00:13:22,176 --> 00:13:23,093
[chuckles]
261
00:13:25,679 --> 00:13:26,514
You go, girl.
262
00:13:26,597 --> 00:13:28,390
-Let's go, Lauryn.
-Let's go, Lauryn.
263
00:13:28,474 --> 00:13:31,477
I'll pulse it together
and pull the oils out of it
264
00:13:31,560 --> 00:13:33,187
to then make sauce powder.
265
00:13:33,270 --> 00:13:35,105
[whirring]
266
00:13:35,189 --> 00:13:37,149
I really want it to be vibrant.
267
00:13:37,233 --> 00:13:39,902
I'm trying to pull in
as much flavor as I can.
268
00:13:39,985 --> 00:13:42,696
I'm adding tapioca maltodextrin.
269
00:13:42,780 --> 00:13:46,575
It should pick up all that oil
and become a powder.
270
00:13:47,493 --> 00:13:49,411
It's not really coming together.
271
00:13:49,495 --> 00:13:51,330
[tense music playing]
272
00:13:51,413 --> 00:13:55,167
I think I pulled too much moisture
from the tomatoes,
273
00:13:55,251 --> 00:13:59,088
that it's not reacting
with the tapioca how I want to.
274
00:14:00,464 --> 00:14:02,007
I just decide to pivot my plan.
275
00:14:02,091 --> 00:14:03,968
[Lauren]
She's looking really stressed out.
276
00:14:04,051 --> 00:14:05,678
-[Ali] Something went wrong.
-[Lauren] Oh.
277
00:14:05,761 --> 00:14:07,972
When this is not working,
it seems very on brand.
278
00:14:08,055 --> 00:14:09,932
It's not the way I wanted to do this.
279
00:14:10,015 --> 00:14:13,310
I really, like, wanted to prove
that I could go a certain way.
280
00:14:14,311 --> 00:14:17,815
But I know there's other things
I can use to make the sauce.
281
00:14:17,898 --> 00:14:21,235
I grabbed some sun-dried tomatoes,
mixed it with tomato powder.
282
00:14:21,318 --> 00:14:23,529
Sun-dried tomatoes
have a lot of oil on them,
283
00:14:23,612 --> 00:14:25,865
and I'm making a powder from that.
284
00:14:25,948 --> 00:14:29,618
They're pretty fragrant, so it's...
Smells good. Smells like a sauce.
285
00:14:29,702 --> 00:14:32,288
[catchy music playing]
286
00:14:33,873 --> 00:14:35,416
Wow, that actually worked.
287
00:14:36,375 --> 00:14:38,419
They made a pretty pungent powder.
288
00:14:38,502 --> 00:14:43,299
I have bacon crumbles in the dehydrator
that I'll finish it with.
289
00:14:43,382 --> 00:14:45,634
{\an8}[rhythmic music plays]
290
00:14:48,262 --> 00:14:50,639
{\an8}The Swiss chard did not dry well at all.
291
00:14:51,140 --> 00:14:52,683
My time's kind of running out.
292
00:14:52,766 --> 00:14:55,811
While some of the greens are done,
some of them are just too wet.
293
00:14:55,895 --> 00:14:58,689
I don't want to use
one green on the green chip.
294
00:14:58,772 --> 00:15:02,192
Plus, it's not enough green
to carry through all the chips.
295
00:15:03,736 --> 00:15:07,114
I decided to scrap it and go
with carrot ginger popcorn instead.
296
00:15:07,197 --> 00:15:12,244
So the chip is not working and I have
little Helen in the back of my mind.
297
00:15:12,328 --> 00:15:13,495
And she's like...
298
00:15:13,579 --> 00:15:16,874
[echoing] The more you show us, the more
you're judged. So just show the best.
299
00:15:16,957 --> 00:15:20,628
You're right, Helen. It's not the best
and you don't want this.
300
00:15:20,711 --> 00:15:22,463
So, I toss it.
301
00:15:22,546 --> 00:15:26,216
But, nevertheless,
I'm more concerned now because
302
00:15:26,300 --> 00:15:29,803
I don't know how this popcorn
is gonna land with the judges.
303
00:15:31,013 --> 00:15:31,972
That's carroty.
304
00:15:32,473 --> 00:15:36,268
I'm using a cheesecloth
to extract oil from the carrots.
305
00:15:36,352 --> 00:15:37,853
Now I'm turning it into a powder.
306
00:15:38,437 --> 00:15:39,480
There we go.
307
00:15:40,606 --> 00:15:42,483
Stabilize!
308
00:15:42,566 --> 00:15:44,109
Carrot, carrot, carrot.
309
00:15:46,862 --> 00:15:47,947
Oh my God, I love you.
310
00:15:50,616 --> 00:15:52,785
{\an8}You have 45 minutes left.
311
00:15:53,702 --> 00:15:55,579
{\an8}[Lauryn] These are
the bacon bits that I ground.
312
00:15:56,413 --> 00:15:58,624
They smell super smoky and bacon-y.
313
00:15:58,707 --> 00:16:03,128
So, I'm gonna add this
to my sauce mixture.
314
00:16:05,130 --> 00:16:07,549
Looks like Lauryn B's getting ready
to fry some stuff.
315
00:16:07,633 --> 00:16:11,595
I'm just frying off my pasta nuggets now,
316
00:16:11,679 --> 00:16:14,431
and then I'm going
to toss them in seasoning.
317
00:16:14,515 --> 00:16:16,934
So she's frying the pasta, that the idea?
318
00:16:17,017 --> 00:16:20,729
She's baking them to set the shape
and then frying them to puff them up.
319
00:16:20,813 --> 00:16:25,693
It also removes any leftover moisture
that could be in there.
320
00:16:25,776 --> 00:16:29,905
By frying the pasta, I want to get,
like, a nice, crispy exterior
321
00:16:29,989 --> 00:16:32,491
and really puff up
the inside of the dough.
322
00:16:32,574 --> 00:16:34,159
As pasta comes out of the fryer,
323
00:16:34,243 --> 00:16:38,414
I toss it in seasoning immediately
because that helps it cling.
324
00:16:38,497 --> 00:16:39,373
They look good.
325
00:16:41,500 --> 00:16:45,170
[intense music playing]
326
00:16:45,254 --> 00:16:47,464
{\an8}Twenty minutes left, chefs!
327
00:16:47,548 --> 00:16:49,049
[contestants cheering]
328
00:16:49,133 --> 00:16:51,343
-[Hari] Yes, girl.
-[Clara] Yeah!
329
00:16:51,427 --> 00:16:53,512
[cheering]
330
00:16:53,595 --> 00:16:57,558
Carrot and ginger come out the dehydrator.
I have to turn this into a powder mix.
331
00:16:57,641 --> 00:17:01,186
I'm really happy with it.
It's got a nice orange color
332
00:17:01,270 --> 00:17:04,231
and it adds, like, all the aromatics.
333
00:17:05,357 --> 00:17:09,695
I'm getting my nuggies
a little final coating.
334
00:17:09,778 --> 00:17:13,282
I really want the sauce
to, like, get in all those crevices.
335
00:17:13,365 --> 00:17:15,951
You can smell the bacon for sure.
336
00:17:16,577 --> 00:17:17,494
Which is nice.
337
00:17:19,872 --> 00:17:21,749
{\an8}Five minutes left, chefs.
338
00:17:23,083 --> 00:17:24,918
[Sandy] I've come
a long way to this point,
339
00:17:25,002 --> 00:17:29,590
and there's a chance for me
to get a bit of a soap box, if you will.
340
00:17:29,673 --> 00:17:33,886
Some of the things I'm passionate about,
the things that I want to do,
341
00:17:33,969 --> 00:17:36,346
require me to have more visibility.
342
00:17:36,430 --> 00:17:41,727
So that I can build, like, a brand
for my sustainability, my nonprofits.
343
00:17:41,810 --> 00:17:43,145
So I have to win this thing.
344
00:17:44,480 --> 00:17:48,942
We are so close to that $50,000,
I feel like I can touch it.
345
00:17:49,026 --> 00:17:53,363
This is the most intense pressure
that I have felt in my life.
346
00:17:54,531 --> 00:17:57,076
{\an8}-[Sandy] Seasoning.
-One minute!
347
00:17:57,159 --> 00:17:59,620
{\an8}-[cheering]
-You almost got it done.
348
00:18:01,955 --> 00:18:04,792
[Lauryn] Just coating. Coating.
349
00:18:06,502 --> 00:18:07,920
-[cheering]
-[moaning]
350
00:18:09,254 --> 00:18:14,176
{\an8}[contestants] Five, four, three, two, one.
351
00:18:14,259 --> 00:18:15,928
{\an8}-And that's time!
-[horn honks]
352
00:18:16,011 --> 00:18:16,887
I'm done!
353
00:18:17,471 --> 00:18:19,264
-[applause]
-[Clara] Yeah!
354
00:18:19,348 --> 00:18:21,225
[cheering]
355
00:18:23,769 --> 00:18:25,187
For one final time,
356
00:18:25,270 --> 00:18:29,441
head to the checkout line
for your final judgment.
357
00:18:29,525 --> 00:18:33,904
-[Hari] Sandy and Lauryn! Hip, hip!
-[all] Hooray!
358
00:18:37,616 --> 00:18:38,450
Thank you.
359
00:18:38,992 --> 00:18:40,077
[Ali] Thank you.
360
00:18:41,161 --> 00:18:42,830
-Okay.
-[Helen] Thank you.
361
00:18:42,913 --> 00:18:45,916
Lauryn B, please tell us about your snack.
362
00:18:46,625 --> 00:18:49,336
So, my favorite snack is a bowl of pasta.
363
00:18:49,419 --> 00:18:51,880
But most people don't
constitute that as a snack.
364
00:18:51,964 --> 00:18:55,676
So I wanted to really put it
out there for people to explore.
365
00:18:55,759 --> 00:19:00,222
It's pasta amatriciana,
a really classic Italian sauce.
366
00:19:00,305 --> 00:19:01,765
It's tomato notes,
367
00:19:01,849 --> 00:19:06,228
guanciale notes, lots of herbs,
basil, garlic, all that goodness.
368
00:19:06,311 --> 00:19:07,855
It's a bowl of pasta on the go.
369
00:19:12,192 --> 00:19:15,028
I really love the concept.
Super-super much.
370
00:19:15,112 --> 00:19:17,573
I love that you incorporated
cooked flavors.
371
00:19:17,656 --> 00:19:21,285
I love that it tastes like
such a long simmered tomato flavor.
372
00:19:22,077 --> 00:19:24,037
-There's bacon in it, right?
-Yes.
373
00:19:24,121 --> 00:19:27,207
One of the things that I am waiting for
as a revolution in snacks
374
00:19:27,291 --> 00:19:31,003
is for people to realize it's okay
to have a bit of animal product.
375
00:19:31,086 --> 00:19:34,882
Like, not everything needs
to be either a Slim Jim or...
376
00:19:34,965 --> 00:19:37,092
-Dehydrated leaves.
-Dehydrated leaves. [chuckles]
377
00:19:37,176 --> 00:19:41,430
Like, some people just eat a bit of meat
or a little bit of kind of animal product.
378
00:19:41,513 --> 00:19:45,559
I think this is a great idea
where it's not "death by pork belly."
379
00:19:45,642 --> 00:19:47,728
But so much of the crave-ability
380
00:19:47,811 --> 00:19:52,816
and deep savoriness that I miss
from a lot of purely plant-based products
381
00:19:52,900 --> 00:19:57,029
is imbued into here in a way that doesn't
require me to be chewing slabs of protein.
382
00:19:57,112 --> 00:20:00,157
I really like that.
Like, give me cooked flavors.
383
00:20:00,240 --> 00:20:02,451
-[Lauryn chuckles]
-I think all of that was accomplished.
384
00:20:02,534 --> 00:20:05,245
[Helen] I love that you have the ridges
in there to catch sauce
385
00:20:05,329 --> 00:20:07,539
the way these are catching seasoning.
386
00:20:07,623 --> 00:20:09,625
I love that it's almost hollow.
387
00:20:09,708 --> 00:20:10,626
I like it too.
388
00:20:10,709 --> 00:20:14,087
And the exterior texture is incredible.
389
00:20:14,171 --> 00:20:16,798
It's really, really cool.
And there's all these crispy bits.
390
00:20:17,591 --> 00:20:20,427
I was kind of nervous when I first saw it
that it might be too hard.
391
00:20:20,510 --> 00:20:22,596
-[Lauryn] Yeah.
-Like, tooth-crackingly crunchy.
392
00:20:22,679 --> 00:20:25,974
And I kind of would like
something maybe thinner.
393
00:20:26,058 --> 00:20:26,892
[Lauryn] Okay.
394
00:20:27,392 --> 00:20:30,062
Just because I'm afraid
of like, teeth cracking,
395
00:20:30,145 --> 00:20:33,565
but I do like that it'd be
definitely sort of transport-safe.
396
00:20:34,483 --> 00:20:39,821
I think you've created something addictive
and snack-y I don't know I've seen before.
397
00:20:39,905 --> 00:20:43,909
You're bringing people
comfort food in portable ways,
398
00:20:43,992 --> 00:20:46,161
and I really love that about your cooking.
399
00:20:46,245 --> 00:20:48,497
Thank you. That's really nice to hear.
400
00:20:48,580 --> 00:20:49,957
Thank you for sharing this.
401
00:20:50,040 --> 00:20:51,583
-Thank you.
-[Ali] Thanks, Lauryn.
402
00:20:51,667 --> 00:20:52,584
Thanks, guys.
403
00:20:52,668 --> 00:20:56,171
[clapping and cheering]
404
00:20:56,255 --> 00:20:57,631
Hey!
405
00:20:59,633 --> 00:21:00,550
[Sandy] Hello, guys.
406
00:21:00,634 --> 00:21:01,635
-Hello.
-Ahoy.
407
00:21:02,719 --> 00:21:03,553
Thank you.
408
00:21:04,346 --> 00:21:05,222
[Megan] Thank you.
409
00:21:05,305 --> 00:21:07,516
Sandy, my dude. Tell me what this is.
410
00:21:07,599 --> 00:21:08,684
This is raw material.
411
00:21:09,518 --> 00:21:13,855
This is a popcorn seasoned
with all upcycled ingredients.
412
00:21:13,939 --> 00:21:15,524
It is all sustainable.
413
00:21:16,108 --> 00:21:18,735
The purpose of this popcorn is to showcase
414
00:21:18,819 --> 00:21:20,487
a new way of seasoning
415
00:21:20,570 --> 00:21:23,865
from products that we would throw away.
416
00:21:23,949 --> 00:21:26,410
So, this is a carrot ginger maple popcorn.
417
00:21:27,327 --> 00:21:30,580
The first thing that jumped out to me
is that this feels like a snack.
418
00:21:30,664 --> 00:21:32,708
It leaves and resets for the next bite,
419
00:21:32,791 --> 00:21:35,544
which is, at its core,
the purpose of a savory snack.
420
00:21:35,627 --> 00:21:37,963
-Mm-hmm.
-What I really like is...
421
00:21:38,547 --> 00:21:40,757
-when you look at a pile of carrot pulp...
-Uh-huh.
422
00:21:40,841 --> 00:21:41,925
...it's not just fiber.
423
00:21:42,009 --> 00:21:44,344
There are tastes, aromas, colors.
424
00:21:44,428 --> 00:21:47,848
And the way that you went about
extracting those flavors...
425
00:21:47,931 --> 00:21:49,474
-Yeah.
-...is really brilliant.
426
00:21:49,558 --> 00:21:52,060
It's a lot of flavor
considering it's pulp.
427
00:21:52,144 --> 00:21:57,149
You have maple and ginger and carrots
in a way that is harmonious,
428
00:21:57,232 --> 00:22:00,444
but also ready to hit the air
the second it hits my tongue.
429
00:22:00,527 --> 00:22:01,361
Yeah.
430
00:22:01,445 --> 00:22:05,824
I have had so much bad stuff with just
dehydrated ginger that's two years old.
431
00:22:05,907 --> 00:22:06,742
Yeah.
432
00:22:06,825 --> 00:22:07,659
-Mm!
-And...
433
00:22:08,243 --> 00:22:09,077
-So bad.
-So bad.
434
00:22:09,161 --> 00:22:09,995
So bad ginger.
435
00:22:10,078 --> 00:22:11,455
And this tastes like
436
00:22:11,538 --> 00:22:13,498
you went into the heart of ginger
437
00:22:13,582 --> 00:22:16,585
and came out with like,
the shining jewel at the middle.
438
00:22:16,668 --> 00:22:18,795
[Helen] It's very subtle
in a good, clean way.
439
00:22:18,879 --> 00:22:20,964
-[Ali] Yeah.
-[Helen] From a supply chain perspective,
440
00:22:21,048 --> 00:22:23,842
it does make sense that you used
something neutral like popcorn
441
00:22:23,925 --> 00:22:26,803
and added the sustainability season
in your style.
442
00:22:27,679 --> 00:22:29,931
Why wouldn't you have made
your own neutral base?
443
00:22:30,015 --> 00:22:33,477
I could have. I was thinking
about doing a rice cake, to be honest.
444
00:22:33,560 --> 00:22:34,853
Like, a puffed rice thing.
445
00:22:34,936 --> 00:22:36,688
-You can make a good one.
-Yeah.
446
00:22:36,772 --> 00:22:38,899
But the reason
I didn't do that was because
447
00:22:38,982 --> 00:22:41,193
the rice cake is so dense and crispy,
448
00:22:41,276 --> 00:22:45,947
and all that other stuff, like,
the dryness overtakes that flavor easily.
449
00:22:46,031 --> 00:22:50,118
Popcorn was literally the only vehicle
I could get this flavor out on.
450
00:22:50,202 --> 00:22:51,995
[Helen] What happened to your green chips?
451
00:22:52,079 --> 00:22:55,749
I just flubbed them. I was worried...
It wasn't dehydrating fast enough.
452
00:22:55,832 --> 00:22:59,795
If I had another hour or two,
I could've put it out, but I didn't feel...
453
00:22:59,878 --> 00:23:02,464
Like you said, I have to give you
what I'm comfortable with.
454
00:23:03,048 --> 00:23:06,551
I super dig the choice of popcorn.
It's like a beautiful showroom
455
00:23:06,635 --> 00:23:10,931
for this, like, incredibly
shiny flavor profile that you created.
456
00:23:11,014 --> 00:23:11,848
[Sandy] Yeah.
457
00:23:11,932 --> 00:23:13,642
[Ali] I would've liked more salt.
458
00:23:13,725 --> 00:23:17,521
But I think you've hit on something
that's not just a snack.
459
00:23:17,604 --> 00:23:22,567
I think you've hit on a way to change
the industry's approach to flavorings.
460
00:23:23,235 --> 00:23:24,986
[Helen] The innovation is
how you seasoned it.
461
00:23:25,070 --> 00:23:26,780
-Yeah.
-Yeah. I agree.
462
00:23:27,906 --> 00:23:29,908
-Thank you so much.
-Thanks. Appreciate it.
463
00:23:29,991 --> 00:23:31,535
-Thanks, Sandy.
-Thank you.
464
00:23:31,618 --> 00:23:33,912
-[cheering]
-Mm.
465
00:23:33,995 --> 00:23:35,872
-Thank you.
-Good job, Sandy.
466
00:23:37,040 --> 00:23:39,334
[expectant music playing]
467
00:23:42,796 --> 00:23:45,090
I'll be sad to go back
to making snacks for myself.
468
00:23:45,173 --> 00:23:46,133
It's true.
469
00:23:46,216 --> 00:23:49,928
Those two continued
to make this a really hard job.
470
00:23:50,011 --> 00:23:52,722
Such a departure from
the other challenges we've had.
471
00:23:52,806 --> 00:23:55,642
They're no longer being judged
on the same criteria in a way.
472
00:23:55,725 --> 00:23:57,060
Yeah, it's free-form.
473
00:23:57,144 --> 00:23:59,855
It's seeing whatever is rattling
around in their brain.
474
00:23:59,938 --> 00:24:02,482
And they really went
in very different directions.
475
00:24:02,566 --> 00:24:04,651
Yeah. So let's talk about Lauryn B.
476
00:24:04,734 --> 00:24:07,279
-I think her concept...
-[Helen] Yes.
477
00:24:07,362 --> 00:24:09,156
[Ali] ...is clear as day.
478
00:24:09,239 --> 00:24:12,617
And humanity wants it so badly.
479
00:24:12,701 --> 00:24:16,955
Yes. I love that I could close my eyes
and it tasted like a pot of sauce,
480
00:24:17,038 --> 00:24:19,749
and not just another
tomato powder concoction.
481
00:24:19,833 --> 00:24:20,750
[Ali] Mm-hmm. Agreed.
482
00:24:20,834 --> 00:24:24,379
The idea that she's trying
to create a mobile bowl of pasta
483
00:24:24,463 --> 00:24:28,300
that rehydrates in your mouth
and is snack-y, it's completely new.
484
00:24:28,383 --> 00:24:34,639
I think it could have been
dehydrated an extra... day.
485
00:24:34,723 --> 00:24:37,642
Like, there's almost no level
of dehydration that'd be too much.
486
00:24:37,726 --> 00:24:38,560
[Helen] Mm-hmm.
487
00:24:38,643 --> 00:24:41,104
What we got was something
that was pleasantly crumbly,
488
00:24:41,188 --> 00:24:43,148
but ultimately chewy in the center.
489
00:24:43,231 --> 00:24:44,149
Mm-hmm.
490
00:24:44,232 --> 00:24:46,276
-Let's talk Sandy.
-Okay.
491
00:24:46,860 --> 00:24:51,740
He is completely different from any person
who has designed snacks I've ever met.
492
00:24:51,823 --> 00:24:53,742
He has a different perspective.
493
00:24:53,825 --> 00:24:56,578
And it would have never occurred to me
494
00:24:56,661 --> 00:25:01,374
to do a butter extraction on a bunch
of carrot pulp to pull out the aroma.
495
00:25:01,458 --> 00:25:03,168
What he brings and how he does it,
496
00:25:03,251 --> 00:25:06,087
I absolutely agree,
would make him a great asset.
497
00:25:06,713 --> 00:25:09,883
But is the innovative seasoning method
gonna sell the popcorn
498
00:25:09,966 --> 00:25:13,470
next to all the other popcorn people
that are innovatively seasoning
499
00:25:13,553 --> 00:25:17,057
with new meat flavors
and Korean barbecue flavors?
500
00:25:17,140 --> 00:25:20,018
I don't think it shouts enough.
501
00:25:20,101 --> 00:25:25,440
But that mindset is something
that we need to see in the snack world.
502
00:25:25,524 --> 00:25:26,441
-I agree.
-Yeah.
503
00:25:26,525 --> 00:25:27,359
It's tricky.
504
00:25:27,442 --> 00:25:30,028
[tense music playing]
505
00:25:30,111 --> 00:25:31,029
Both are ready?
506
00:25:31,112 --> 00:25:32,197
-Mm-hmm.
-Okay.
507
00:25:33,031 --> 00:25:37,118
[suspenseful music playing]
508
00:25:37,202 --> 00:25:39,454
We could not be more impressed
with either of you.
509
00:25:39,538 --> 00:25:41,414
You both did a tremendous job today.
510
00:25:41,498 --> 00:25:45,418
[Hari] You know, honestly,
we would both let you have the money.
511
00:25:45,502 --> 00:25:46,711
You know, share it.
512
00:25:46,795 --> 00:25:49,506
[between teeth] But a couple of us
are sticklers for the rules.
513
00:25:52,717 --> 00:25:56,555
So, judges, whose snack
was the most likely to dominate
514
00:25:56,638 --> 00:25:58,598
the marketplace of the future?
515
00:25:58,682 --> 00:26:02,310
And which chef will take home $50,000?
516
00:26:02,394 --> 00:26:05,897
[suspenseful music builds]
517
00:26:08,066 --> 00:26:09,484
Lauryn B, congrats.
518
00:26:09,568 --> 00:26:10,735
You are the winner.
519
00:26:10,819 --> 00:26:13,655
[cheering]
520
00:26:15,490 --> 00:26:17,450
[applause]
521
00:26:17,534 --> 00:26:18,660
[Clara] Whoo!
522
00:26:18,743 --> 00:26:21,329
[upbeat music playing]
523
00:26:21,413 --> 00:26:23,665
[cheering]
524
00:26:25,417 --> 00:26:27,127
[applause]
525
00:26:28,044 --> 00:26:30,046
[Clara] Whoo!
526
00:26:30,714 --> 00:26:33,091
Well, Lauryn B, how does it feel?
527
00:26:33,174 --> 00:26:35,844
Honestly, I want to say,
did you say the wrong name?
528
00:26:35,927 --> 00:26:37,512
-Um...
-[chuckles]
529
00:26:37,596 --> 00:26:40,932
I didn't think that
I could do something like this.
530
00:26:41,558 --> 00:26:45,270
[voice breaks] So, it just feels
really great to know that I can.
531
00:26:45,353 --> 00:26:47,772
And I could compete against the best.
532
00:26:49,399 --> 00:26:53,361
Lauryn B, thank you for a great concept
that was delicious to eat from first bite.
533
00:26:53,445 --> 00:26:54,696
Thank you.
534
00:26:54,779 --> 00:26:57,657
Thank you for making food
that tastes explosively snack-y,
535
00:26:57,741 --> 00:26:59,951
and also comforting
like we're in good hands.
536
00:27:01,036 --> 00:27:04,164
Sandy, you've done an amazing job
in this competition.
537
00:27:04,247 --> 00:27:07,208
You've got huge potential
and can't wait to see what you do next.
538
00:27:07,292 --> 00:27:08,376
Thank you, guys.
539
00:27:08,460 --> 00:27:10,587
Lauryn B, you won $50,000!
540
00:27:11,421 --> 00:27:14,341
[contestants laughing]
541
00:27:14,424 --> 00:27:16,676
-Drinks on, Lauryn B!
-[contestants] Congrats!
542
00:27:17,552 --> 00:27:19,846
-Congrats!
-Pretty great, right?
543
00:27:19,929 --> 00:27:21,181
[cheering]
544
00:27:21,264 --> 00:27:24,768
[upbeat music playing]
545
00:27:29,397 --> 00:27:32,317
[closing theme music playing]