Cookies!
NARRATOR: Previously on "Worst Cooks in America"...
We will be focusing on flavor combinations.
Ay-yi-yi.
Oh, God, what's this?
I forget where I am while I'm at where I'm going.
-Donna! Come down. -What? What?
-What happened? -I don't know!
I'm on a last-place roll right now.
Did I over-stuff mine?
I'm just making a mess here.
I'm sorry, Glenda. Can ask you for your apron?
Ernie, I'm sorry. I need your apron.
NARRATOR: Every year, the nation's worst cooks
are drafted into the most intense culinary boot camp
in the country.
What's happening now? Oh, God.
-[ Laughing ] -Whoo-hoo!
NARRATOR: Answering the call to lead these recruits
is "Worst Cooks" champion Anne Burrell...
If your pan is smoking, what do you do?
...and Food Network veteran Tyler Florence.
Stop. What are you doing? What are you doing?
What are you -- Stop.
Their mission... TY: Oh, God.
...turn these kitchen disasters...
Aah! NARRATOR: ...into kitchen masters.
WOMAN: ¶ That's what we're talking about ¶
NARRATOR: The final two will cook a restaurant-quality meal
for a chance to win $25,000.
-Whoo! -Ah!
NARRATOR: It's Anne versus Tyler
as they take on the worst cooks in America.
Good morning, recruits. How are you?
-Good, how you doing? -Fresh and rested.
Well, just to let you know,
we are officially at the halfway point through boot camp.
You should all feel incredibly proud to have made it this far.
Today we are going way back to basics,
with a very versatile food item.
It's the egg.
Eggs are gooey and slimy. Gross.
We will be showing you guys
four different egg-cooking techniques.
Let's step in the kitchen.
Rocking Red Team stars, step into my chicken coop.
Recruits, we're gonna show you how to poach an egg,
hard-boil an egg, scramble a perfect egg,
and fry a perfect egg.
Let's get down to it.
So the hard-boiled eggs are gonna take the longest, right?
So we're gonna get on those first.
We're gonna drop these into cold water,
bring the pot up to a quick boil.
RACHEL: I hate boiling water.
It's, like, I just don't -- It takes forever.
I hate it.
All right, guys, we're getting' some big bubbles here.
So now I'm gonna turn this off. I'm gonna cover this up.
And I'm gonna set my timer for 10 minutes.
GINNY: Here's my experience with hard-boiled eggs.
The eggs are black,
there's fire coming off the stove,
and once, the fire department was called.
10 minutes are up, and we're gonna take our eggs out.
We're gonna immediately shock these guys down in cold water
because we don't want to cook them anymore.
Because the longer you cook them,
the greener the yolk will become.
And we don't want that.
Stick the spoon underneath the shell.
The pieces will come off the albumen,
which is the white part of the egg.
What?
And, ladies and gentlemen, perfectly cooked yolks.
-See that? -Oh, wow.
That's amazing.
I want the fire department here today, just to be safe.
So scrambled eggs,
we like them to be really fluffy.
So a lot of times you see people putting milk or cream.
I'm gonna do water today.
We beat the eggs.
If you see the snotty parts of the egg white,
it will turns white.
Homogeneous mixture here.
'Cause they're all getting' homogenized together?
I don't know.
No egg-white hockers.
Oh, right!
NICK: Chef Anne's using gross terms for the egg.
And so it's just, like, a turn-off, you know what I mean?
Like, I don't want to cook these things, you know?
The smell and...
I don't really like the taste of 'em.
BURRELL: All right, so gentle heat.
Just keep going' around the outside.
Go through the middle.
When you get to here and the egg's a little bit runny,
take it off the heat and just stir it.
And this is done.
Nice and loosey-goosey.
This next thing we're gonna work on is a poached egg.
We got a pot on high, want to bring it up to a boil.
Now we're gonna add a little bit of white vinegar
to our poaching pot.
This motion in the water is gonna help the egg whites
fold together on top of themselves.
Nice swirl, drop it right in the middle.
-Cool! -Isn't that cool?
-Isn't that wild? -It's a ghost.
How many people have had a really good poached egg
-before? -I don't know.
You've been to brunch. You've had an eggs Benedict.
We didn't realize it was a poached egg.
Eggs Benedict is poached eggs.
I had no idea that's what they were called.
I thought it was just Benedict eggs.
Little salt, fresh cracked pepper, boom.
Now let's talk fried eggs.
I put my egg in my pan.
And see the -- like, the tight ring around there,
of this snotty part?
You have to make sure the snot of it cooks itself.
BURRELL: The white is starting to cook.
I mean, you know, I don't even like my own snot.
We're just about done.
The white is all the way cooked.
And the yolk is warm and runny.
So, you guys like to try these?
I've never had a scrambled egg that good.
CHANDA: I never thought eggs could taste this good
without bacon and pancakes.
Who knew?
That was good.
All this time we been doing it wrong.
Okay, you guys have to re-create these four eggs perfectly.
You have 30 minutes to make me four perfectly cooked eggs.
-Your time starts now. -Your time starts now.
-Let's go, go! -Go!
All right, excuse me, excuse me.
Thank you.
This challenge seems eggs-tremely easy.
[ Chicken clucks ]
The only thing I'm worried about is the poached egg.
Bring to boil, then down to light bubbles.
I'm taking the egg,
and I'm cracking it into the scorching hot water.
I'm hoping that when the egg hits,
it doesn't freak out and go all over the place.
Hopefully it just goes nice and smooth.
Three minutes.
Three-ish. Three-ish minutes.
Yeah, yeah, yeah, all right.
Everything's going great for me.
But, you know, poor Donna
is getting a little flustered with everything that's going on.
Donna.
She shoed you off. Said, "Don't bug me right now."
DONNA: I'm not feeling real confident
because I've been eating eggs my whole life
and I've never tasted eggs the way I've tasted her eggs.
You're gonna scramble your brain before you even start.
Yep.
Good lord.
Oh, my God.
-Hey, Donna. -What?
Can you smile, please?
Can you relax?
[ Sighs ]
This is as good as I'm gonna get, Anne.
I'll start the eggs for scrambled.
Okay, gently, gently.
Scrambled eggs, it's all about gentle.
Gently, gently, one... Gently, gently.
You know the way you talk to plants
to get them to flourish?
I talk to my plants,
so I figure I will talk to my eggs.
Gently.
Gentle, gentle.
Don't hurry them.
Gentle, gentle.
I love the way I cook my eggs.
However, my children -- [ Scoffs ]
They go running the other way.
But, I'm feeling very confident about these scrambled eggs.
Consistency. Slowly but gently.
Lawrence, those look great, man.
-I can see it from here. -Absolutely, Chef.
Beautiful cloud-like curds, man. Fantastic.
My scrambled comes out nice and creamy,
just like how Chef Tyler likes it.
After this challenge, once my kids see it,
they're gonna want to eat my eggs.
Those look kind of hard, Nick.
They're pretty, uh, jiggly.
To my taste bud --
I refer to my only taste bud --
I don't like eggs runny.
I don't like 'em mushy and gooey.
And I just don't like that texture in my mouth at all.
I'm gonna cook mine a little bit longer because I think it's
disgusting when eggs are all watery and Jell-O-like.
Is that nice and soft, like the way I showed you?
This one's nice right here.
I'm liking this one.
All right.
10 minutes left, guys.
Taylor, are you carrying your egg around on a spatula?
I didn't want to leave her alone.
That seems like a good idea.
Oh, my God.
I'm gonna take my egg over here, look at that.
Hey, I did a good job. It's safe. It's safe.
That's wicked good, man.
Here we go. Poached egg.
So I go to cook my first poached egg ever in the world,
and you know what?
I'm looking at... It's a little egg...
How scary can this thing be? But I'm starting to sweat.
Swirl, drop it in, you're good, okay?
Yes, Chef. Here we go.
I have to make, like, a typhoon in my bowl.
Gentle, gentle.
We are poaching, we are not boiling.
You like it?
-Yes, I like it. -Looks good. Okay, great.
We've got 8 minutes.
8 minutes. All right.
I'm nervous about this part.
Gentle, gentle, gentle. Drop.
Something happens to my egg
when I put it in the water that has the vinegar in it.
This does not look the same.
But I can't really anything 'cause the egg white
is all in the water.
Crap. What happened?
Like, if this goes wrong, I'm done.
This does not look the same. Crap.
Rachel, how you doing? You doing good?
Ahh, it does not look the same.
You know, honestly, if you don't like it,
dump it and do it again.
Okay.
My poached egg looks horrible, so I need to start over.
Ooh, a facial. [ Laughs ]
Time is really ticking down now.
And we all know boiling water takes forever.
High heat and boil for me.
You watched me do it, right? It's not complicated.
I know, it's, like, the easiest thing.
But it's, like, really hard.
All right.
I think I have a perfect poached egg.
Now I have to scramble eggs.
You have to scramble them all the way through
to make sure there's no white on the scrambled eggs.
So I scramble them, and I get 'em in the heat.
That's perfect.
Look at that!
They look yellow and fluffy.
And if they taste as good as they look, I'm good to go.
Look at that egg!
Whoo-hoo!
All right, teams, you got 5 minutes left.
Rachel, Rachel, go on the bottom.
Swirl it, swirl it hard. You got it.
Swirl it hard, right? Come on.
Don't be timid. Swirl it.
I'm like, "Poach [bleep]"
I don't know -- This -- Why is my water all white?
It looks like that soup kind of stuff.
It's like egg soup or drop -- egg-drop soup.
I don't know about my poached egg here.
Ooh. I would not eat this.
I think I could be in trouble for this.
-How many minutes? -Oh, my God,
Donna, do you -- Can she not see the clock?
She can't see that far? 90 seconds.
-The shell off. -Ginny.
Take the bottom, the fat side, bottom,
-crack it on the board. -I did that, Chef.
LAWRENCE: I go to peel my eggs,
and the first one I peel, it's, like, not done.
Grab the next one, still not done.
Are you serious?
Just, like, shell breaking off with the actual albumen.
Wow, I remembered that.
How many seconds? Hurry up!
How many seconds?
Donna!
-Sorry. -What is wrong with you?
LAWRENCE: 20 seconds.
I have to make a hard decision.
Do I plate this ugly, piece-of-crap egg that I have?
Or do I keep my plate looking nice and pretty just like it is?
-5 seconds. -5...
-4... -4...
-3... -3...
-2... -2...
-1... -1...
-That's it, time's up! -All right.
-Ready to taste some eggs? -Yes, I am.
All right, perfect.
All right, Holgie, come on up.
Okay.
Okay, so you got four eggs.
-The hard-boiled... -Mm-hmm.
No green line.
I thought you did a pretty good job. It's nice.
Your poached egg could have been prettier.
All right. Wow, look at that.
That's nice -- That's a nice pop.
Popped up.
-Hey-oh! -Whee!
Almost got that on my face.
It's a party on the plate.
Did you try these scrambled eggs? Yes, I did.
-That's great. -Thank you.
Nice fried egg.
I like that, little crunchy bits.
Good job. Thank you.
Thank you, Chef.
Nailed it!
-Hey, Ginny, come on down. -Hey, Chef.
It looks like you got everything finished, right? I did.
Did you forget to season these two eggs?
-I ran out of time, Chef. -Okay.
I'm gonna steal a little salt and pepper here.
-Great scrambled eggs. -Thank you, Chef.
I love that.
Nice run. Good job.
Thank you, Chef.
All right, Lawrence, come on down.
LAWRENCE: I'm really worried that I
did not get to plate this hard-boiled egg.
I just hope that everything else tastes good.
-I only see three eggs. -Yes.
Where's the other egg?
Other egg is not presentable.
That is really good, man.
Those eggs are delicious.
Thank you.
There's some real technical excellence on this plate.
Thank you.
But everybody at least got four eggs on a plate. Yes, Chef.
All right, so let's not let that happen again. Will not happen again, Chef.
-All right, thank you very much. -Thank you.
Rachel, come on down.
My poached egg, it looks like a dead egg.
But Lawrence has most definitely done worse than me,
so I don't feel too bad.
I think, um, although you didn't peel the egg, right?
-Right. -It is cooked perfectly.
Okay.
But your poached egg, it's just a yolk.
Right.
So can you see the streaks in your eggs?
So that means you didn't mix them together thoroughly.
Nice fried egg. This is good.
-Right, okay. -Fried egg's nice.
I think the scrambled eggs and the poached need some work.
Thank you.
Damn eggs.
They got me.
Donna, come on up.
Basket Case City today.
Whew!
DONNA: I make my eggs very well-done.
And hers are kind of -- kind of mushy and shiny and Jell-O-like.
Hopefully they're right.
I'm not sure, like, why everything was such,
like, a [gasping] today.
I think your poached egg looked just a hair underdone.
Your fried egg, a little hot on your pan.
They looked fantastic to me.
But what do I know?
Almost perfect, a little less than perfect.
Right. That sounds like me.
I'm good with that.
All right, Taylor, come on up.
Your sunny-side up looks beautifully cooked.
Your poached egg...
[ Gasps ] Really nicely done.
I think I got this one in the bag.
Your scrambled eggs do looked cooked more than they should be.
And these eggs were not beaten enough to start.
Ugh!
Nick, come on up.
Your scrambled eggs are not beaten well,
and they're a little too much cooked.
And I asked you that, didn't I?
Yeah.
Let's look at your poacher...
Very nice.
You have been on a very upward climb.
I feel like I'm seeing a tiny bit of a plateau.
So, you know... Focus.
I will.
Chanda, come on up.
I will have to say, this egg looks beautifully cooked.
Thank you.
Wow. Gorg.
Huh? Is she talking to me?
These are like a lovely, perfect scrambled egg.
I think she's talking to me.
Someone's kicking it in the Skill Drill. Who's that?
-Chanda? -Chanda.
People, I am a cook.
Well, not really, but you know.
Recruits, I have to say, you guys made
some incredible and edible eggs today.
So let's find out which dishes were sunny-side up
and which of you are about to be scrambled.
The best dish on the Blue Team belongs to...
Well actually it's a tie.
Between Holgie and Ginny.
I didn't love either one of them,
but if you mash them together,
it would have been something special.
I'll do a tie with Holgie. She's cute.
Whoo!
So, Red Team,
I have to say, some of you
did really well in the egg cooking.
And this week...
Chanda, you are the winner.
You go, girl.
When you actually buckle down and focus,
-you do a really nice job. -Thank you.
I won two in a row. Everybody needs to watch out.
I'm a contender now.
And the dish on the bottom, unfortunately...
is Rachel.
Although you got everything on the plate,
the eggs weren't cracked.
And the eggs weren't poached right.
So I had a hard time with that.
You come off two wins.
You're feeling really great, and then it's like...
[ Bomb whistling ]
That's how I feel.
Donna, those nerves got the best of you.
So unfortunately, this lands you in the bottom.
I've just really got to step up my game --
More than just a step, like a leap.
Tomorrow in the Main Dish Challenge,
we will be addressing a skill that is tough for all of you,
multitasking.
I am feeling 100% confident,
'cause I'm pretty sure I am awesome at multitasking.
A-wrong-o!
And unlike today, two of you will be going home.
LAWRENCE: Okay.
BURRELL: Never know what you're gonna find
when you walk in here, do you?
Never know.
DONNA: Every time I walk into boot camp,
I don't know what to expect.
It's something out of the box, way out of the box.
There's Asian words all up in the air.
I'm in Chinatown.
FLORENCE: Good morning, recruits.
I hope you guys got some rest
because you will need your wits about you today.
Being able to multitask
is a wildly important skill needed in the kitchen.
Today, you will be making
four separate dishes all at the same time.
Uh...
The dishes you will be making
today are inspired by Southeast Asian street food.
It's getting real.
You guys are gonna have a lot of balls in the air.
So get ready to juggle.
Chef Anne will be demo'ing two of your four dishes.
And I will be demo'ing the other two.
Let's get going. Anne, welcome the blue side.
All right, recruits, let's start off with our first recipe.
So we're gonna make a roasted chicken wing
with a Thai red curry.
So we got chicken wings, little bit of olive oil.
Gonna squeeze a lime on top of this as well.
Give 'em a good toss.
And we're gonna roast these chicken wings in the oven.
What we have here is red Thai chili paste.
Coconut milk, honey, a splash of soy sauce,
a whole stick of butter.
Ah, I hate butter. Ugh!
[ Gulp ]
I hate the way it smells. Just send me home now.
All right, guys. so chicken wings are gonna go
into my Thai red curry butter.
And just stir it all together. So that's this dish.
Chef Anne, take it away.
All right, so we're gonna be making bacon bao bánh mi.
Bao!
So, pickling is a great way to add our flavor bump.
I have fish sauce.
Smell this, maybe taste it a little bit.
Hey.
Ooh, hey. Right?
It smells like a fish would throw up,
and then your buddy smells the throw-up
and throws up right next to your pile.
And you mix it up, and then that's what it would be like.
So we have fish sauce, rice wine vinegar,
a zest and a juice of a lime, sugar, chili sauce.
Combine everything.
This is my pickling liquid, all right?
Hm.
Now, this is called the Japanese mandolin.
Always flat fingers.
Flat fingers.
So we have daikon, carrots.
Throw 'em right in our pickling liquid.
Who knew you could pickle anything else besides pickles?
So let's get our bacon ready.
I'm gonna just whip together a little glaze.
Hoisin sauce, maple syrup.
And we have our sauce.
And we're just gonna brush the outside
of our bacon with this.
All right, so before we get this in the oven,
we're gonna be making Asian-style chicken meatballs.
I have ground chicken, ginger garlic scallions,
some chopped-up water chestnuts.
Mix it together, then roll them in peanuts.
Now I'm gonna toss my bacon and my meatballs in the oven
at the same time.
So we're gonna put together a traditional pot sticker.
We're gonna drop shrimp and pork into our food processor.
Garlic, ginger, scallion, sesame oil.
Pulse this together.
Take a little filling, drop it right in the middle.
And then you're gonna crimp and pinch all the way down.
Sort of like a pleated skirt.
Exactly.
So we're gonna take our dumplings,
drop these in canola oil.
Our dumplings are starting to get nice and toasty
on the bottom.
Then we're gonna add water in.
Hey-oh.
Is that -- Is that normal?
No, that was not supposed to happen.
Are my eyebrows still here?
FLORENCE: So you're gonna take the pan off of the flame,
add your water to it, lid on, and then put it back on.
Hell no!
I'm sorry, I'm just not gonna burn my hair off.
Not for $25,000.
Maybe $30,000, though.
BURRELL: My bacon and meatballs are done.
Now I have my buns in a steamer
just until they get soft and warm.
Aww.
So I'm just gonna whip together our bánh mi.
Cucumber, piece of bacon and a little bit of pickles.
Cilantro, peanuts.
Wow.
Now our chicken meatballs. There we go.
Pot sticker dumplings.
And then chicken wings with Thai red curry butter.
Jesus.
Go ahead and taste, you guys.
You can each try a whole one, if you want.
-That's very good. -Wow.
Mm.
All right, recruits, you have to do four recipes.
You have 90 minutes. Your time starts...now!
I got a good feeling about today.
Get the bacon out first. Get your bacon our first.
"Bacon, bacon," she said.
I think today's just gonna be Crazytown.
Red Team's gonna be faster than us.
-I could just tell. -Behind you, Donna, watch out!
LAWRENCE: They got some athletic people over there,
and athleticism shows.
Is there a trick to this thing?
But let's be serious here.
I'm in the Army!
I run all day every day, and I'm fast.
I got this in the bag.
Whoa.
I actually like doing this part.
So I go to cut my chicken wings,
and I'm having the hardest time doing this.
Ahh, come on.
I'm having trouble finding these joints today.
I'm almost out of chicken.
RACHEL: I, like, literally cannot cut this.
What the hell? Do I just break it?
Thank you, Jesus. Finally!
Hey, Rachel, you're the last cook in the kitchen,
get your chicken wings in the oven, okay?
I know. Don't fall in your trap, all right?
Blah, blah, blah. Whatever.
I'm always playing catch-up a little bit.
But I always recover.
So I don't feel too stressed out.
-Donna. -What?
First of all, settle down.
Yeah.
A lot of times I'm concentrating,
really concentrating, and when I hear my name,
I just automatically go, "What?"
What? What?
-Donna. -What?
First of all, you watch your tone of voice.
I will. I will.
I'm not snapping at you. This is how I talk.
Oh, lord, help us.
Okay, now what?
What are you making, Donna?
-Donna. -What?
What are you making?
The Thai chili paste.
Is that the butter for the chicken wings?
-Yes. -It is.
Are you about to put sambal in there?
-Zamboli? -[ Laughs ]
Yeah, I got --
I realize I'm on the wrong recipe.
Now I got to go back and figure out what recipe I am on.
Look at the ingredients. Read the ingredients.
Is this the Thai red chili paste?
Team?
Yes.
That's sambal. That is not red curry paste.
Thanks for nothing, guys. Teammates, my ass.
Donna, you need to settle down right away.
-All right? -I am trying.
¶ Come on, Donna, come on ¶
There you go.
¶ Calm down, Donna, calm down ¶
I think Ginny is a part of some gospel singing group.
I think she's great.
¶ Chop your ginger, chop it ¶
¶ Slice and dice the ginger ¶
Beautiful, harmonious stuff.
Keep it calm. Keep it together.
That sounds fantastic.
Ginny, can you please sing me some Beyoncé right now?
¶ I am making it all up as I go ¶
I -- this -- Two tablespoons of chili sauce.
Why am I getting that look? What did I do?
I am starting to get scatterbrained.
And it's just going down south fast.
There's scrambled eggs going on in my head.
Donna, what's in that jar?
What did you put in that jar? The sprouts?
My scal-- My, um, ginger.
Your ginger? Why?
'Cause it's going' in the pickle jar.
Donna!
You are making chopped ginger and scallions!
Put them in mise en place containers and that's it!
My confidence just kind of stops.
What am I supposed to do?
Oh, my God!
Maybe I should pretend I faint here
and they can carry me out and everybody can say, "Aww."
[ Sighs ]
I'm getting really tired of this. I know you are.
And this is gonna send you home.
-Do you want to be here? -Yes.
All right, well, then show me.
DONNA: I need help.
And just kill me now and send me to Heaven.
Chop 'em and put 'em in the damn containers
and that's it and move on to a recipe.
You're not even making a recipe yet.
I'm making my recipe, if that's right.
I just have to get this together so I can start cooking.
Move on in a calm manner, got it?
-Yes. I do. -All right, there we go.
[ Sighs ] Good God.
That was, like, the hardest mise en place talk I ever had.
Blue Team, are you tasting the pickling liquid?
Yes.
Tastes good, right?
Uh...
It smells disgusting. Smells like [bleep]
How can something that smells so bad end up tasting good?
I have no clue.
Where does fish sauce come from? What do they do?
Do they take, like, fish that's been sitting
on the dock for 12 days?
Seriously, what is that stuff?
[ Gags ]
Where did the lid go?
Lawrence, your station's getting a little wacky for me, man.
-Yes, Chef. -Keep your cutting board clean.
That's your magic spot. That's your holy spot, man.
Yes, Chef.
Man, you know, I'm here to learn how to cook,
not to be a maid.
I got my wife now. I'm joking.
I'm joking! [ Laughs ]
Don't put that on there.
Okay, butter...
I didn't even open the butter, I could smell it.
If you smell fruity stuff, it smells fun.
If you smell butter, it smells like feet.
You got to melt two giant sticks of butter.
Yeah, just melt it. That's fine.
The essence of the butter is just everywhere.
And it's disgusting.
I go to make my pot sticker.
I want to make sure that everything is flawless,
if not, damn close to it.
-None are sticking, right? -No, Chef.
Nice. That's great, man. Fantastic.
Wow, this is pretty cool.
Put the lid on. Put the lid on, bro.
All right, put it back on.
It made me feel like I was, like, Chef Tyler.
Nice job.
Where's my cover?
You have to have a little bit of rhythm to do this
'cause you need to do the mashed potato dance.
Which, you know, remember that dance?
And you putting a cover on it,
but you got to step back.
So I'm doing the mashed potato.
I put my cover on the pan. [ Whimpers ]
Poor lady.
And then this giant, beautiful angel comes over...
Thank you.
...and he puts the big cover on.
Give me five, man. Nice job.
Thanks. We're all team here.
-We're all a team. -A gentleman.
I want to kiss him.
HOLGIE: I have a lot of things flying around my head.
So it does feel kind of like a merry-go-round.
I just need one egg for this.
And it's spinning.
What'd you put in here?
I put the little things --
No, honey pie. No, no, no.
Where's -- The bánh mi things are in the freezer.
I'm trying to hang on for dear life.
Oh, okay, so that's the sandwich thing.
-These are in the -- -Right, right.
-Okay, I'm sorry. -Come on.
You got 10 minutes left. You got to finish this, guys.
-These should be done. -Are they done?
-I'm not sure. -They're done.
So far, I think I'm following instructions pretty well.
Stop looking at them. Finish this. Okay.
Maybe just not in the time frame that I'm supposed to.
Rachel, what are you studying for, finals? What are you doing?
No, I'm kind of lost right now.
What else do you have to do? Mushrooms for my sandwich right now and my pot stickers.
-Then I'm done. -Okay, right.
What about -- You're double-boiling your steamer.
Oh, I got to get that ready. I'm gonna get that ready.
-So you're not done yet? -Yeah.
No, I'm not close to done.
I'm really trying to finish and refocus.
But I need to work on everything.
Five minutes left, guys. Five minutes!
All right. Start thinking about your presentations.
Aah!
What happened? Where did the time go?
Oh, God, Jesus, lord.
I have to get the chicken out of the oven,
get it in the sauce.
I have to get the bao sandwich assembled.
And I have to get a sauce on top of the meatball.
Oh, God. Why did I put myself through this?
Why ain't nobody tell Mama?
Okay, now what?
I'm trying not to let this spiral out of control again.
I'm just in over my head.
[Bleep] Mushrooms are burning.
Then, boom, there goes my confidence again.
-How many minutes? -Three minutes.
I don't think I can get this all on the plate.
Don't forget the cilantro and the peanuts on there, Taylor.
Yes, just put the peanuts on there.
And cilantro leaves?
Geez, geez, geez. I forgot about cilantro.
Two minutes left!
NICK: Chicken, it's looking great.
Has a perfect amount of crisp on it, just like Chef Tyler.
-How'd it work out? -Beautiful.
Is the butter still raw and clumpy?
There's just a little bit of it.
So I put 'em on my plate, I arrange 'em all fancy,
and I'm feeling great.
Guys, got less than a minute. Honey, where's the bun?
No, no, no. You got less than a minute.
Okay, this and this.
Okay.
Aah!
You got it, you got it. Come on. Come on.
Okay, I might eat this.
-One, two...
-5... -Chicken wings.
BURRELL: 4...
-3... -3...
-2... -2...
-1... -1...
That's it. Hands up, you're done.
That was stressful. Not even gonna lie.
Everything you got on the plate looks good.
CHANDA: I'm looking around,
and me and Donna have incomplete plates.
Dammit!
I don't really have a lot of food on my plate at all.
And the bread that I do have on my plate is frozen.
So literally I have pickled somethings
and chicken meatballs.
So literally I have pickled somethings
BURRELL: Hands up, you're done.
-Are you ready to taste this? -I'm excited.
Holgie, come on up.
HOLGIE: I'm kind of surprised
that I actually finished in those last seconds.
Can I give you a hug? Come here. Thank you.
Hug it up.
You fought right down to the bitter end.
I was determined to get it on the plate.
Good for you.
All right, let's start with the chicken.
The chicken wings are cooked perfectly.
But I don't think there's enough chili heat in that.
And see the big clumps of butter, right?
Didn't melt all the way through, right? Right.
-The filling's tasty. -Thank you.
But you can see, obviously this didn't cook enough, right?
Yeah. Mm-hmm.
I feel like the bacon's cut a little thick.
-Okay. -It feels rushed, right?
Well it was, yeah.
But you fought like a champion.
-Thank you, sir. -Thank you so much.
HOLGIE: I'm disappointed in myself.
But at least I fought like Rocky going up the steps
in Philadelphia right to the bitter end
and finished!
[ Sighs ]
Rachel up next. Come up.
RACHEL: I'm kind of dreading this moment.
Please don't be too brutal.
I tried, I really did. Please.
I'm a little embarrassed.
Well I'm a little embarrassed for you because, you know,
like didn't even make my dishes.
I know!
I made them, they're just not on the plate.
I mean, those aren't done.
I don't know how to judge them.
I mean, these are frozen.
Yeah, don't eat those, yeah.
I mean -- Yeah, okay. Thank you.
Okay.
My tasting was, like, the quickest tasting ever.
All right, Lawrence, come on up.
I'm super happy. I got everything on the plate.
It's a lot going on, but I did it right.
These look pretty good, man. Nice and crunchy.
-Yes. -Can you hear that?
-Yes. -Love that.
They cooked through. Yeah.
I think the sauce is really good.
I think the chicken itself needs more salt.
Okay.
Other than that, I think it's tasty, all right?
Thank you.
But I felt like your flaw that was slowing you down,
your work station became really cluttered. Yes.
But you got everything on the plate.
Thank you, Chef. I think you got some good focus here.
Thank you very much.
Ginny, come on up.
Well, so you finished everything, right?
I did.
Visually, just taking a look at this,
the knife cuts could have been a little more accurate, right?
Yes, Chef.
-More salt, without question. -Okay, Chef.
Okay, Chef.
The bánh mi is actually really tasty.
Good crunch, good flavor. The pickle's really good.
Thank you, Chef.
Yes!
Hearing that, I'm like, "Oh, my God.
That's better than sex."
All right. So, Taylor, come on up.
TAYLOR: I'm actually very proud of the plate of food that I have.
You know, hopefully she's proud, too.
Mm.
-Great. -Thank you.
I think your chicken wings taste good.
Just think they could have been a little bit crispier.
These guys look good, but your scallions,
-I did not do this. -Okay.
-I put cilantro, remember? -Yes.
But I think you did an excellent job today.
Thank you very much, Chef.
I've got a smile on my face ear to ear.
I'm happy as hell.
Nick, come up on.
NICK: I got everything on there. It's arranged well.
I would totally order this from a restaurant.
Your pot stickers look nice.
Okay.
Your chicken meatballs...
Good.
Mm-hmm.
I think your chicken wings, they're good.
But they're coated with butter.
See what that is?
That's just all, like, melted butter.
But I think, overall, really nice job.
Thank you very much.
Okay.
Donna, come on up.
Yeah, that's you.
DONNA: I looked down at my plate,
and there's only two things on there.
Chef Anne is not gonna be happy.
Donna.
I know.
Well, you know what, I have to say,
you made it 50% of the way there.
And I'm shocked that you got that far.
If you hadn't gotten in your own way,
you could have done it.
-Could have done it. -Yeah.
Yeah.
Did you try your pot sticker stuff?
No.
Would you like to?
Yeah.
That's good.
So what do you say?
I can cook pot stickers.
-I can do it. -I can do it.
-Why don't you try that one? -Sure.
Mm.
-Oh. -It's good.
Yeah. It is.
I would like you to believe in you, okay?
Thank you, Donna.
I'm proud that I made a really good chicken meatball
and a really good pot sticker.
I'm not feeling good that I didn't plate the rest.
But I'll take the good feeling over the bad feeling any day.
All right, Chanda, come on up.
CHANDA: I have an incomplete plate,
and I know that this is not gonna be good.
So where's the rest of your stuff?
Wow.
All right, they're not sticky and those are stuck.
And they don't really have much in them.
Your chicken meatballs taste pretty burnt.
I don't feel like, you know, anything was seasoned at all.
[ Sighs ] Wow, you girls give me a lot to think about.
I feel like, you know,
I have two very definite sides of the coin.
That's no big secret.
I want to applaud all of you
for dealing with a very tough competition today.
You gave me a lot to think about.
Unfortunately, someone does have to go home today.
Recruits, this week was all about concentrating
on time management and multitasking.
And we saw a few of you get overwhelmed.
It is getting down to the wire
to see who we want to represent us
in front of a panel of culinary experts.
It looks like some of you have real potential in the kitchen.
But unfortunately, two of you are about to leave us right now.
Now, Blue Team, I know today
Chef Anne and I pushed you to the limit.
I would like to say the winner of this cooking challenge,
for the first time...
is Lawrence.
-Congratulations, man. -Thank you, Chef.
Yes, finally! I could not be happier.
Not only did you get everything on the plate,
the nuances of each dish were absolutely there.
This win is just the tip of the iceberg.
There's way more to come.
The last recruit who's also safe this week is Ginny.
Thank you, Chef.
That leaves the bottom two -- Rachel and Holgie.
Please step forward.
BURRELL: Red Team, between Nick and Taylor,
you guys were both of rock stars today.
But one of you was a rock star plus.
It makes me very happy to say that the winner on the Red Team
this week is...
Taylor.
Yeah!
Finally! Jesus.
You did a great job!
Finally, I have got first place.
So I'm feeling good today.
I'm feeling great. I love it.
Nick, you will also be moving on in boot camp.
-Thank you. -That leaves Donna and Chanda.
Please step forward, you are in my bottom two.
So Rachel and Holgie, watching both of you work today,
it felt like I was kind of watching the same person.
Rachel, you became incredibly flustered.
But you had the same amount of time as everyone in the kitchen.
And you actually got the least amount of food on the plate.
Holgie, you got a little flustered.
You slid into home in the bottom of the 9th.
But you got everything on the plate.
I'm sorry to say that blue recruit
that will not be pushing forward is...
Rachel. I'm sorry.
It was great working with you. It really was.
-Thank you so much. -Thanks so much.
-My pleasure. -Thank you so much.
-Thank you. -Thank you.
RACHEL: I mean although I didn't win the money,
I made it further than I thought I would.
So I'm proud of myself.
My husband's gonna be like, "Who is this?
This is my wife?
Now she can cook?"
Bye, Rach.
Bye!
So, Donna and Chanda, you know, both of you were sort of,
you know, in your own way a little bit.
Donna, I feel like you tell yourself
you can't do it even before you start,
and that hurts you a lot.
Chanda, you pay attention to cooking.
You kind of go on break for a second.
You're a little bit scattered and all over the place.
The recruit that will not be moving forward is...
Donna.
I'm so sorry.
I mean, I've enjoyed having you here a lot.
I've enjoyed seeing you wear 50 pairs of glasses.
But, um, you have made a lot of strides forward.
So when you are --
Really?
You got to throw that right in your boobs,
-like, right now? -I love it.
That's where she holds 'em. [ Laughs ]
But the point is, you really can do it.
And I wish you the very best of luck.
Wonderful.
And I just want to say that you're wonderful.
And you've taught me how -- how to cook.
I enjoyed very much having you on my team.
Thank you.
And it was a great, great honor.
It was for me too. Thank you.
It was a great honor to be in the kitchen with you guys.
Yeah, it was. A lot of fun.
All right. Thank you, Donna.
DONNA: I'm feeling lucky.
I'm feeling good. I came this far.
My family is gonna freak out.
And they're gonna work me to the bone.
And I'm gonna cook up a storm.
I'm leaving on a high note.
If I get any higher, I'll get arrested.
Thank you, everybody. Thanks so much.
NARRATOR: On the next "Worst Cooks in America"...
Something seems a little fishy around here!
-Oh. -Fishy, fishy.
Bleh.
Looks like a bear attack over here.
Right, bear attack.
Trim that up, please.
[ Bleep ]
FLORENCE: Honestly, I just can't watch.