Sweet Genius (2011–…): Season 1, Episode 1 - Disco Genius - full transcript

(Ron) A SWEET GENIUS MASTERS
THE EXACT SCIENCE OF DESSERTS

WITH LIMITLESS IMAGINATION.

THE RESULT-

MAGICAL, EDIBLE ART.

I'M ON A MISSION TO FIND CHEFS

WHO SHARE MY OBSESSION
WITH PERFECTION.

FOUR CHEFS WILL STRIVE TO SEE
WHO CAN MAKE

THE MOST AMAZING DESSERTS
POSSIBLE.

HOT, HOT, HOT! HOT!

TO ASSESS THEIR DESSERT I. Q. s,

I HAVE DESIGNED
THREE DIABOLICAL TESTS



TO SEE WHO TRULY BELONGS

IN MY WORLD OF DESSERTS.

BE INSPIRED BY
THE BEWILDERING OBJECTS

I HAVE SELECTED...
OH, MY GOD.

BE ASTONISHINGLY CREATIVE
WITH THE MANDATORY INGREDIENTS

I HAVE CHOSEN.
OSTRICH EGGS? UH.

ONLY ONE CHEF
WILL SURPASS THEM ALL,

AND EARN $10,000.

I AM A SWEET GENIUS.
ARE YOU?

Closed Captions provided by
Scripps Networks, LLC.

Captioned by
Closed Captioning Services, Inc.

I'M MICHAEL MIGNANO,

AND WHEN I WANT SOMETHING,
I GO GET IT.

I'M THE CHEF-OWNER
OF MAIN STREET BAKERY AND CAFE



IN PORT WASHINGTON, NEW YORK.

IT'S AN OLD-FASHIONED
SCRATCH BAKERY,

WHERE I MAKE EVERYTHING
FROM CLASSIC CAKES

TO MY OWN CANDY BAR.

CHOCOLATE REALLY IS MY STRENGTH.
EXECUTION IS EVERYTHING.

A SWEET GENIUS KNOWS
HOW TO EXECUTE FROM "A" TO "B."

MY NAME'S ALINA EISENHAUER.

PASTRY, TO ME,
IS AN ALL-CONSUMING PASSION.

I AM THE EXECUTIVE PASTRY CHEF
AND OWNER

OF SWEET, A DESSERT BAR
IN WORCESTER, MASSACHUSETTS.

BEFORE PASTRIES, I WAS IN
A WHOLE OTHER WORLD-

FITNESS.

THE FITNESS WORLD AND PASTRY
ARE SIMILAR.

THEY'RE BOTH
VERY DISCIPLINED FIELDS.

IF I DO ANYTHING,
I WANT TO BE THE BEST AT IT.

I FEEL THAT I'M A SWEET GENIUS

BECAUSE IT'S WHAT
I WAS BORN TO DO.

MY NAME IS SALVATORE SETTEPANI,

AND PASTRY RUNS
THROUGH MY BLOOD.

I COME FROM A SICILIAN FAMILY.

MY FATHER
IS A RENOWNED PASTRY CHEF.

I LEARNED EVERYTHING
FROM MY FATHER,

AND I WANT TO CARRY ON
HIS TRADITIONS.

I AM THE OWNER
AND THE EXECUTIVE PASTRY CHEF

OF PASTICCERIA BRUNO
IN STATEN ISLAND, NEW YORK.

WE SPECIALIZE IN ITALIAN
DESSERTS-GELATO, CONFECTIONS.

I HAVE CRAZY AMOUNTS
OF SKILL LEVEL.

THAT "SWEET GENIUS" TITLE
WILL BE MINE.

I'M MICHAEL BOWEN,

AND I'M HERE
TO PUT PIES ON THE MAP.

PIES HAVE AN IMPORTANT PLACE
IN DESSERTS,

BECAUSE IT'S FULL OF MEMORY
AND NOSTALGIA.

IT'S THE ALL-AMERICAN DESSERT.

I AM THE OWNER
OF BAKING WITH BERTHA,

WHO TEACHES BAKING CLASSES
TO PEOPLE.

(chuckles)

I AM A SWEET GENIUS,

BECAUSE I AM GOING TO SHOW THAT

PIE CAN STAND
ON ITS OWN TWO FEET.

I AM SO INTIMIDATED,

BECAUSE I HAVE NO CLUE
WHAT'S GOING ON.

(computer voice) THE SEARCH
FOR THE SWEET GENIUS BEGINS.

CHEF RON BEN-ISRAEL.

CHEF RON IS THE ABSOLUTE BEST
IN THE BUSINESS.

HE HAS AN IMMENSE AMOUNT
OF KNOWLEDGE IN PASTRY.

CHEFS, THERE WILL BE
THREE TESTS...

EACH WILL HAVE MANDATORY
INGREDIENTS AND AN INSPIRATION.

YOUR DESSERT MUST INCORPORATE
THESE ELEMENTS.

YOU ARE HERE
WITH SOMETHING TO PROVE TO ME.

A REAL SWEET GENIUS CAN ADAPT

TO ANY SITUATION.

WITH THAT IN MIND,
YOUR FIRST TEST-

FROZEN DESSERTS.

FROZEN DESSERTS-AWESOME.
I KNOW GELATO.

I KNOW SEMIFREDDO.
WHAT'S NEXT?

I GIVE YOU
THIS MANDATORY INGREDIENT.

CINNAMON HOT CANDIES.

THESE TINY CANDIES
ARE MADE OF LAYERS OF SUGAR

AND CINNAMON OIL, WHICH GIVE IT
ITS BURNING SENSATION.

IF FROZEN WHOLE,

THEY BECOME HARD
AND DIFFICULT TO MANIPULATE.

AND SOMETHING ELSE
TO CONSIDER?

I AM PLUNGED INTO DARKNESS,

AND I'M CONFUSED.

MY WORLD OF DESSERTS
HAS GONE BLACK

TO INFORM YOU THAT YOUR
INSPIRATION FOR THE FIRST TEST

IS DARKNESS.

I HAVEN'T GOT A CLUE

HOW I AM GOING TO TAKE DARKNESS

AND CINNAMON HOT CANDIES
AND MAKE A FROZEN DESSERT.

AND, CHEFS, YOU NEVER KNOW
UNTIL YOU KNOW

WHAT ELSE I MIGHT SEND
YOUR WAY.

YOU HAVE 40 MINUTES
FOR THIS TEST.

START THE CLOCK!

AS SOON AS CHEF SAID DARKNESS,
I THOUGHT ABOUT HELL-

THREE LAYERS OF HELL.

ON THE BOTTOM, YOU START
WITH THE DARKNESS,

SO LET'S DO A CHOCOLATE GELATO.

FIRST I'M GOING TO BOIL
THE CREAM AND MAKE MY EGGS.

AND THEN-LET ME GO A LITTLE
LIGHT ON THE CHOCOLATE.

YOU DON'T WANT TO OVERPOWER
THE WHOLE CUP.

AS I'M WORKING,
I'M THINKING

I CAN MAKE SOMETHING RED
TO REPRESENT HELL.

THE CINNAMON CANDIES-
OKAY, THERE'S MY RED.

TODAY THE COMPETITION
IS FOR ME, BUT MAINLY MY FATHER,

AND TODAY IS MY 26th BIRTHDAY,
SO, UH,

IT'LL BE EXTRA SPECIAL
FOR ME TO WIN.

SO FOR ME DARKNESS IS ALL ABOUT
TRICKERY AND DECEIVING,

SO I'M THINKING
PASSION FRUIT ICE CREAM

WITH A CINNAMON HOT CANDY SAUCE.

IT'S TWO EXTREMES-YOU HAVE ONE
THAT'S COOL AND REFRESHING,

THE OTHER ONE IS HOTTER
THAN HELL.

WITH THE CINNAMON HOT CANDIES,

I'M GONNA JUST
MELT THEM IN MILK,

AND THEN TEMPER MY EGG YOLKS,
ADD THE PASSION PURéE,

AND PUT IT
IN THE ICE CREAM MACHINE.

I'M VERY COMFORTABLE WITH
FROZEN DESSERT IN 40 MINUTES.

WHERE ARE THE BOWLS?

MY MIND IS RACING.

I- I DON'T KNOW. I DON'T KNOW
WHAT I'M GOING TO DO.

CHEFS,
WHAT DOES DARKNESS

MEAN TO YOU?

(Michael B.) DARKNESS FOR ME

IS MYSTERY AND SURPRISE,

AND ALSO COMFORT.

I START ENVISIONING

THIS SMALL BEAUTIFUL
ICE CREAM PIE,

WITH A CHOCOLATE COOKIE CRUST

AND A SEMIFREDDO.

I WANT SOMETHING
THAT'S MYSTERIOUS AND SWEET.

FOR MY SEMIFREDDO,
I ADD PINK PEPPERCORNS,

SO I HAVE THIS TEXTURE
THAT IS SPICY,

AND I MAKE A SIMPLE SYRUP
OUT OF THE RED HOT CANDIES.

(singsongy) BRILLIANT,
BRILLIANT, BRILLIANT, BRILLIANT,

BRILLIANT, BRILLIANT,
BRILLIANT, BRILLIANT.

I'M TAKING DARKNESS,
IN A CERTAIN RESPECT,

VERY LITERALLY, IN THAT
THE DESSERT NEEDS TO BE DARK.

I KNOW I WANT TO DO
A CHOCOLATE ICE CREAM.

I'M GOING FOR DEEP
AND RICH AND EARTHY.

I LEFT THE FITNESS WORLD

TO GO INTO PASTRY FULL-TIME,

BECAUSE THIS IS WHAT
I LOVE TO DO.

ALL RIGHT,
GET COLD, BABY.

CHEFS, TRANSFORM
THESE INGREDIENTS

INTO MAGICAL,
EDIBLE ART.

(Alina) CHEF RON IS
VERY INFLUENTIAL IN MY WORK.

I DIDN'T GO TO PASTRY SCHOOL,

AND SO I'VE SEEN HIS BOOKS,

I'VE BEEN TO HIS WEB SITE.

I VALUE HIS OPINION,

SO I WANT THIS
MORE THAN ANYTHING.

(Salvatore) ONCE THE GELATO BASE
COOLED DOWN,

I THROW SOME CANDIES IN THERE

SO MAYBE HE GETS
A SENSATION OF IT,

AND THEN I DECIDED TO MAKE
A SEMIFREDDO

BECAUSE IT'S NOT ONLY COLD,
IT'S A LITTLE MOUSSE-Y.

IN OUR BAKERY, I TAKE A LOT
OF PRIDE IN OUR GELATO,

AND A LOT OF PRIDE
IN OUR SEMIFREDDOS.

(Alina) CAN I GET THE TIME?

20 MINUTES LEFT
FOR YOUR FROZEN DESSERT TEST.

OH, COME ON.

(Michael M.) ALL THE CHEFS
ARE RUNNING AROUND LIKE CRAZY.

(normal voice) COME ON, COME ON,
COME ON, COME ON, COME ON.

I SORT OF WANT TO STAY
UNDER THE RADAR.

I'M MAKING THIS HONEY SHOOTER

WITH LITTLE BLACKBERRY WORMS.

I MIXED BLACKBERRY PURéE
WITH SODIUM CHLORIDE

WITH ALGINATE,

WHICH FORMS THIS SKIN
AROUND THE PURéE.

HEY, IT'S DARKNESS, RIGHT,

SO WORMS SHOULD WORK.

(Alina) CINNAMON HOT CANDIES
WORK WITH THE CHOCOLATE...

SO I DECIDE TO DO A CHOCOLATE
TUILE WITH CRUSHED RED HOTS.

THAT'S GOOD.

TUILE COOKIES
ARE VERY, VERY THIN.

AND THEN I CHECK THE ICE CREAM.

OH, CRAP.

I DIDN'T TURN
THE MACHINE ON.

I DON'T KNOW HOW LONG
THIS MACHINE TAKES.

THAT ICE CREAM
BETTER FREEZE.

DO WE HAVE
GRAHAM CRACKERS?

(Michael B.) I DISCOVER THERE
ARE NO GRAHAM CRACKERS,

AND I AM STARTING
TO PANIC.

I NEED A BASE
FOR A CRUST.

I GRAB THE LADY FINGERS,
I ADD COCOA POWDER TO THEM.

DARKNESS IS INSANITY.
THAT'S WHAT IT IS.

AND SUDDENLY...

IT IS ANOTHER
MANDATORY INGREDIENT.

I'M LOOKING, AND I'M LOOKING,
AND I'M THINKING, WHAT IS THAT?

(Michael B.)
THEY'RE SPIKY AND PINK.

I AM IN A STATE OF SHOCK.

YOU WERE WARNED.

RAMBUTAN, CHEFS.

RAMBUTAN IS A FRUIT NATIVE
TO SOUTHEAST ASIA.

ITS FLESHY TEXTURE
AND HIGH JUICE CONTENT

MAKE IT VERY DELICATE.

GO!

RAMBUTAN-I HAVE NO IDEA
WHAT IT IS.

I TASTE IT, AND IT REMINDS ME
OF LYCHEE.

I DECIDE THAT I'M GOING TO FOLD
THE RAMBUTAN INTO MY MOUSSE,

AND I DISCOVER

THE MOUSSE IS SO HEAVY

THAT IT BURIES THE FLAVOR
OF THIS DELICATE FRUIT.

THIS IS MADNESS,
ABSOLUTE MADNESS.

THIS IS YOUR
15-MINUTE WARNING, CHEFS.

15 MINUTES LEFT.

(Alina) I NEED LAYERS OF FLAVOR,
SO I DO A BLACKBERRY SAUCE.

I TAKE THE RED HOT SIMPLE SYRUP,

AND BLACKBERRY PURéE,

AND THEN ADD THE DICED RAMBUTAN
INTO IT.

(Michael M.) RAMBUTAN-I'VE USED
IT MANY TIMES IN THE PAST,

SO WHAT I'M GOING
TO DO IS MIX IT

WITH THE BROTH
THAT I'M MAKING

TO HAVE KIND OF
A SWEET REFRESHING DRINK

TO COAX YOU IN FOR
THE CINNAMON HOT CANDIES.

(Salvatore) I HAVE NEVER WORKED
WITH RAMBUTAN.

I CUT IT UP TO SEE WHAT WAS
INSIDE. IT'S LIKE LYCHEE.

ALL RIGHT, LET'S USE IT
FOR DECORATION.

AS I'M WORKING,
I SAY, YOU KNOW WHAT?

I THINK I GOT THIS,
I THINK I'M OKAY.

I HAVE THE CRUST,
I HAVE THE FILLING.

IT'LL FREEZE NICELY.
IT'LL WORK AS A PIE.

PIE IS MY SPECIALTY,

BECAUSE I LOVE TO CONNECT
TO PEOPLE

THROUGH BAKING,
THROUGH STORY.

THAT'S WHY I AM A MIDWESTERN
PIE-BAKING DRAG QUEEN.

AND I HOPE TO PRESENT MY STORY

AND IMPRESS CHEF RON.

COME ON.

(Michael M.) I WANT TO DO
SOMETHING CREEPIER,

SO I'M WRITING INSTRUCTIONS
ON THE PLATE FOR RON

SO HE'LL EAT THE DESSERT
THE WAY I WANT HIM TO.

(Ron) GIVE ME DARKNESS
ON A PLATE.

I PULL OUT THE PIE,
AND I CAN'T UNMOLD IT.

OH, SHH... UGAR.

MY WHOLE CONCEPT
LOOKS LIKE AN ACCIDENT.

(laughing maniacally)

20 SECONDS, CHEFS.

(Alina) OH, MY GOD, OH, MY GOD, OH, MY GOD.
COME ON, COME ON, COME ON, COME ON.

TEN, NINE,

EIGHT, SEVEN,

SIX, FIVE,

FOUR, THREE,

TWO, ONE-

THAT IS IT.
STEP AWAY.

(Salvatore) I LOOK AT MY DISH,
I'M LIKE, I'M HAPPY WITH IT.

THAT REPRESENTS HELL
IN MY EYES.

(Michael B.) I LOOK AT MY PLATE.

I'M NERVOUS

THAT MY SEMI-SAD SEMIFREDDO

WILL BE THE REASON
I GO HOME.

♪♪

THE INGREDIENTS
FOR YOUR FROZEN DESSERT-

CINNAMON HOT CANDIES
AND RAMBUTAN.

THE INSPIRATION-
DARKNESS.

CHEF ALINA, TELL ME
WHAT I'M EATING.

YOU HAVE A CINNAMON
CHOCOLATE ICE CREAM

WITH A BLACKBERRY RAMBUTAN

AND CINNAMON SAUCE.

SURPRISING.

FRESH.

HOT,

HOT.

TO ME, THE DARKNESS
ALSO IS ASSOCIATED WITH EVIL,

THE DEVIL, FIRE, HOT.

INTERESTING.

POWDERY.

BECAUSE I USED
COCOA POWDER PROBABLY,

INSTEAD OF THE CHOCOLATE.

A BIT DISAPPOINTED.

BUT YOUR CHOCOLATE ICE CREAM
WAS VERY DEEP,

VERY INTRIGUING.
THANK YOU.

I STARTED WITH EGG YOLKS
AND CREAM,

AND ADDED THE DARKEST CHOCOLATE
THAT WE HAD AVAILABLE.

IT'S THE WAY THAT
I FIRST LEARNED.

IN SCHOOL?
I DID NOT GO TO SCHOOL, NO.

SO YOU LEARNED IN THE TRENCHES?
YES, I DID.

I STILL DO, EVERY DAY.

CHEF MICHAEL M.
"DRINK ME."

SO RIGHT NOW
YOU'RE GOING TO DRINK

BLACKBERRY WORMS
WITH RAMBUTAN.

FOR ME, THE DARKNESS
IS A TRICKERY.

"DRINK ME" -
IT GRABS YOU IN.

IT'S CREEPY, ISN'T IT?

I SEE THE EVILNESS
WITH THE WORMS.

THAT'S THE TRICK.
AHA.

SECOND PART.

SECOND PART, WE HAVE
A PASSION FRUIT ICE CREAM

WITH A RED HOT AIR.

THE ICE CREAM...

NOT TOO SWEET.

THERE'S A CERTAIN
KIND OF FRESHNESS ON YOUR PLATE,

BUT THE BRIGHT COLORS WERE
NOT WHAT I WOULD THINK ABOUT

SIGNIFYING DARKNESS.

YES,

BUT MY WHOLE THING
IS TRICKERY AND ILLUSION.

I HAVE A LOT
TO CONSIDER.

CHEF MICHAEL B.

I HAVE A CINNAMON RED HOT
SEMIFREDDO

WITH A RAMBUTAN GARNISH,

AND THEN A CHOCOLATE
LADY FINGER TOP.

TENDER.

BLAND.

RAMBUTAN
IS VERY DELICATE,

AND IT DISAPPEARED
WITH THE CHOCOLATE GANACHE.

I REALIZED THAT
WHEN I WAS PLATING.

I WANTED TO BRING
THAT LIGHTNESS INTO THE DISH.

BUT WHY LIGHTNESS?

I REQUESTED DARKNESS.

I THINK THE DARKNESS

IS IN THE TOPPING.

WHEN WE WERE WORKING, I THOUGHT
ABOUT "MIDSUMMER NIGHT'S DREAM,"

HOW PEOPLE GO INTO THE FOREST

AND IT'S DARK,

BUT THERE'S THIS LIGHTNESS THAT
IS DISCOVERED THAT'S UNCERTAIN,

MAYBE A LITTLE
INTIMIDATING.

YOU'RE NOT JUST A STORY TELLER,
YOU ARE A POET.

OH!
BUT...

THE PLATE SHOULD SPEAK
FOR ITSELF.

CHEF SALVATORE.

WHEN YOU THINK OF DARKNESS,
YOU THINK OF HELL,

SO I DECIDED TO DO THE CHOCOLATE
GELATO ON THE BOTTOM, CHEF,

WITH THE RED ON THE TOP,
OR THE FIRE.

I'M LEFT WITH A FULL CANDY
IN MY MOUTH,

AND IT'S FROZEN.
I APOLOGIZE, CHEF.

THIS LOOKS A BIT
LIKE A BIRTHDAY DESSERT.

IT IS YOUR BIRTHDAY TODAY.
YES, CHEF.

HOW OLD ARE YOU?
26, CHEF.

WOW.
BABY.

THE SEMIFREDDO

IS AIRY, EXCITING.

THE GELATO IS RICH,

BUT I WANT YOU TO COME HERE.

TASTE
CHEF ALINA'S CHOCOLATE.

WHICH ONE IS DARKER?
THIS ONE, CHEF.

SHE ADDED MORE CHOCOLATE IN HER
GELATO THAN I DID, CHEF.

SO WHY DIDN'T YOU

PUT MORE CHOCOLATE IN?

I DIDN'T WANT TO OVERPOWER
THE WHOLE DESSERT.

I DON'T HAVE A DARK BONE
IN ME,

SO I DECIDED TO DO SOMETHING
A LITTLE BIT LIGHTER.

BUT YOUR CHOCOLATE
LACKED THE DEPTH

TO CONVINCE ME
THAT THIS IS REALLY HELL.

SWEET GENIUS
IS MY CALLING,

AND AFTER TASTING
THOSE DESSERTS,

I DO NOT THINK
THAT ONE OF YOU

IS ON THE SAME PATH.

IT WAS A COMPLEX FIRST TEST
OF GENIUS,

AND IT TRIPPED
ONE OF YOU UP.

IN THAT TEST,

CHEF MICHAEL,

YOU WERE NO SWEET GENIUS.

MY PLATE DID NOT REFLECT

THE STORY WHICH I HOPED
TO CONVEY TO YOU,

AND I APOLOGIZE
FOR THAT.

THANK YOU.

I THOUGHT THERE
WAS A PART OF ME

THAT WOULD SOMEHOW
IMPRESS CHEF RON

WITH MY DESSERT,

BUT IT DID NOT COME OUT.

IT'S NOT JUST SOMETHING I MADE,
IT'S A PART OF ME,

AND THAT KIND OF HURTS.

CHEFS,

YOU HAVE PASSED
THAT FIRST TEST.

THE SECOND TEST WILL PUSH YOU
EVEN FURTHER-

BAKED DESSERTS.

WITH THAT IN MIND...

CHAMPAGNE!

CHAMPAGNE
IS A FRENCH SPARKLING WINE

COVETED FOR ITS ACIDIC,
FLORAL, AND BUBBLY NOTES.

ITS GAS IS INTRODUCED
BY ADDING SUGAR, YEAST,

AND A SECOND FERMENTATION.

LOOK AT THIS.

THE INSPIRATION-

A FABERGé EGG.

THE BEJEWELED FABERGé EGG

ORIGINATED
IN THE LATE 19th CENTURY

WHEN A RUSSIAN TSAR
GIFTED IT TO HIS WIFE.

SUBSEQUENT EGGS WERE MADE WITH
PRECIOUS METALS AND STONES

AND A SURPRISE IN THE CENTER.

I'M LIKE, WHAT AM I GONNA DO?
(laughs) FABERGé EGG.

YOU WILL HAVE 50 MINUTES
FOR THIS TEST.

START THE CLOCK!

(Alina) I'M VERY EXCITED ABOUT
THE FABERGé EGG AS INSPIRATION.

IT'S BEAUTIFUL, LUXURIOUS,
AND ELEGANT.

I THINK OF DOING
A CUSTARD TART,

SOMETHING RICH AND CUSTARDY
AND EGGY.

(cork pops) CHAMPAGNE IS
THE ABSOLUTE PERFECT THING

TO CUT THROUGH
THAT RICHNESS,

SO I'M GOING TO MAKE

A FRUIT AND CHAMPAGNE
SORBET AS WELL.

COME ON, LITTLE RASPBERRIES,
GO DOWN THERE.

I'M IN MY ZONE, AND I'M FEELING
VERY CONFIDENT IN THAT.

GOOD ENOUGH.

(Michael) MY GOAL
IS NOT JUST TO MAKE A DESSERT,

BUT TO MAKE IT LOOK
AS DELICIOUS

AND LUXURIOUS
AS THE FABERGé EGG.

SO I'M BAKING
A ROSEMARY FINANCIER,

WHICH IS BASICALLY
A LITTLE INDIVIDUAL CAKE.

GOLD LEAF.

AND IN ROUND TWO, I HAVE
TO STEP IT UP A NOTCH,

SO I THINK TO MYSELF,
A CHAMPAGNE GOLD LEAF GELéE.

GELéE IS GELATINOUS, SOFT,
YET IT JUST MELTS IN YOUR MOUTH.

CHEF MICHAEL,
WHAT IS THIS?

GOLD LEAF.

THAT IS EXTREMELY INTERESTING TO
BLEND GOLD LEAF WITH CHAMPAGNE.

I'VE NEVER SEEN THAT DONE.
THANK YOU, CHEF.

AND AFTER THAT, I INFUSED
FRESH ROSEMARY HERBS

INTO THE FINANCIER.

WHAT IS DIFFICULT ABOUT
BAKED GOODS

IS THAT THERE HAS TO BE
AN EXACT BALANCE

OF WEIGHTS AND MEASURES,

SO YOU REALLY HAVE TO BE PRECISE
IN WHAT YOU'RE DOING.

(Salvatore) I LOOK
AT THE FABERGé EGG. IT'S RED.

SOMETHING RED IN THIS.
CAN I BAKE IN SOMETHING?

I SEE THIS RED RAMEKIN.
I WAS LIKE, THAT'S PERFECT.

I'M GONNA TRY THE RAMEKIN
WITH THE PUFF PASTRY

AND THE CUSTARD INSIDE.

I STARTED WITH
A LITTLE BIT OF MILK,

SOME VANILLA BEAN
AND FOUR EGG YOLKS,

AND THEN I FLAVOR
WITH THE EGGNOG.

THE EGGNOG WILL BE A SURPRISE
INSIDE THE PASTRY.

SHOW ME UNDERSTANDING
OF DOUGHS.

THIS IS THE BAKED TEST.

(Alina) I DECIDED TO USE
PHYLLO DOUGH FOR MY CRUST,

BECAUSE I CAN GET IT NICE
AND CRISPY, IT'S LIGHT.

TO MAKE THE CUSTARD,

I DECIDE TO GO WITH ALL CREAM
TO MAKE IT REALLY RICH,

AND THEN I PUT
A FEW RASPBERRIES IN IT.

I'M ADDING IN THE RED
OF THE FABERGé EGG.

I FORGOT ABOUT
THE OTHER INGREDIENT.

DID THAT WONDERFUL SOUND
STARTLE YOU?

FROZEN WAFFLES.

OH, MY GOD.
GENIUS.

FROZEN WAFFLES
WERE INVENTED IN THE 1930s

FOR THEIR CONVENIENCE.

THE FREEZING PROCESS GIVES THEM
AN EGGY-ER AND DRYER TASTE

THAN WHEN THEY ARE MADE
FROM SCRATCH.

(Michael) FROZEN WAFFLES-

THIS IS SOMETHING
THAT TASTES LIKE CARDBOARD,

SO I'M SOAKING THE WAFFLE
IN EGGS, CREAM, AND CINNAMON

TO MAKE FRENCH TOAST.

I FEEL GREAT. I CAN ALMOST
TASTE THINGS IN MY HEAD.

YOU ARE ALL MASTERS, CHEFS,

BUT WHICH ONE
IS MY TRUE SWEET GENIUS?

PICK ME, PICK ME.
(Salvatore) CHEF ALINA IS VERY AGGRESSIVE.

SHE KNOWS WHAT SHE WANTS,
BUT I'M FEELING GOOD NOW.

PASTRY IS IN MY HEART,
MY BLOOD-IT'S ME.

I SEE WAFFLES. I SAY, OKAY,
LET'S MAKE BREAKFAST.

LET ME BAKE THEM
A LITTLE BIT,

AND THEN LET'S DO
A MAPLE SYRUP CHAMPAGNE.

WE'LL USE THAT TO PUT ON TOP
OF THE WAFFLES.

THIS IS YOUR 15-MINUTE
WARNING, CHEFS.

(Alina) OH, GOD,
AM I MAKING A MESS.

I'M NOT USED
TO WORKING LIKE THIS.

IN PASTRY, WE ARE BOUND
BY SO MANY MORE RULES,

SO I THINK THAT'S WHERE
THE GENIUS COMES IN,

IS THAT YOU KNOW WHERE
YOU CAN BREAK THE RULES.

THE WAFFLE-I TAKE THE DIAMOND
SHAPED COOKIE CUTTER

AND CUT OUT A PIECE, AND THEN
I CAN CARAMELIZE THAT

AND MAKE IT CRISPY AND CRUNCHY.

(Michael) SO I TAKE OUT
MY FINANCIER,

AND I REALIZE
IT'S REALLY HEAVY AND DENSE.

SO NOW I'M THINKING OF THE CAKE.
IT NEEDS TO BE SOAKED.

SO WHAT I'M DOING
IS A VANILLA CARAMEL,

AND I'M GOING TO ADD FRESHLY
SQUEEZED ORANGE JUICE AND ZEST.

SO THE SAUCE
IS GOING TO ALMOST SOAK

INTO THE FINANCIER CAKE.

LET ME REMIND YOU, CHEFS,

I WANT TO SEE THE FABERGé EGG
IN YOUR BAKED DESSERT.

(Salvatore) I REALLY WANTED
TO DO DIFFERENT TECHNIQUES.

LET'S DO THE CHAMPAGNE GELéE
INSIDE THE DEVILED EGGS.

I FEEL CONFIDENT ABOUT MY DISH.

MY FATHER WOULD
BE PROUD ABOUT IT.

I LOVE MY FATHER,
AND IF IT WASN'T FOR HIM,

I WOULDN'T BE HERE.

(Alina) TO COMPETE
AGAINST SAL MAKES ME NERVOUS.

I KNOW HIS REPUTATION,
I KNOW HIS FATHER'S REPUTATION.

I'M THINKING,
I NEED MORE COMPONENTS.

I KNOW I NEED A BERRY SAUCE.

I THINK RASPBERRIES,

BECAUSE THAT'S GONNA GIVE ME
THE MOST INTENSE RED,

WHICH THE FABERGé EGG
IS SUCH A DEEP INTENSE RED.

TWO MINUTES, CHEFS.
ONLY TWO MINUTES LEFT.

THE FABERGé EGG-IT'S A JEWELED
EGG, BUT FUN AT THE SAME TIME.

THEN I THINK TO MYSELF,
RASPBERRY FROZEN CHAMPAGNE POPS.

SO I POUR THE GELéE
ON THE ANTI-GRIDDLE,

WHICH FREEZES THE PRODUCT,

AND JUST SMASHED A RASPBERRY
INTO IT.

THAT'S A GLASS OF CHAMPAGNE
WITH FRESH RASPBERRIES.

COUNTING DOWN-

TEN, NINE,

EIGHT, SEVEN, SIX,

FIVE, FOUR, THREE,

TWO, ONE-

THAT IS IT.
TIME'S UP.

(Michael) WHEN I LOOK AT MY DISH
NEXT TO THE OTHERS,

I REALLY THINK
I HAVE A CHANCE.

(Alina) I LOOK DOWN AT MY PLATE,

AND I'M PRETTY HAPPY
WITH WHAT I DID.

(Salvatore) I'M LOOKING AT
CHEF ALINA'S DISH, AND I'M LIKE,

WOW, WE HAVE ALMOST
A SIMILAR CUSTARD IN A CUP.

LET'S SEE WHAT HAPPENS.

♪♪

THE INGREDIENTS
FOR THE BAKED TEST-

CHAMPAGNE
AND FROZEN WAFFLES.

THE INSPIRATION-A FABERGé EGG.

WHICH ONE OF YOU CHEFS
WILL AMAZE ME

WITH A TRULY SCRUMPTIOUS
BAKED DESSERT?

CHEF MICHAEL,

WHERE IS THE FABERGé EGG?

IT IS IN THE LUXURY
OF THE DESSERT.

IT'S A ROSEMARY FINANCIER

WITH A SAUCE SUZETTE.

WITH THE WAFFLE,
I MADE FRENCH TOAST.

YOU HAVE A CHAMPAGNE
AND GOLD LEAF GELéE.

TOUGH.

A BIT RUBBERY.

THE FINANCIER
WAS DISAPPOINTING.

THE FRENCH TOAST...

CITRUSY.

THE, UM, GELéE-

INTOXICATING.
THANK YOU, CHEF.

CAN YOU TELL ME
ABOUT THOSE?

IT'S THE SAME CHAMPAGNE GELéE,

JUST FROZEN WITH
VANILLA BEAN ON A STICK,

AND A SMASHED RASPBERRY.

IT'S NOT YOUR
EVERYDAY LOLLIPOP,

BUT IT'S CHILDISH.

WELL, THE FABERGé EGG
ITSELF IS FUN IN MY MIND.

WHEN YOU OPEN IT UP,
IT'S A SURPRISE INSIDE,

SO MY THOUGHT
OF INCORPORATING THAT FUN

WAS WITH THE LOLLIPOPS.

BUT THE LOLLIPOPS
ARE NOT ELEGANT.

CHEF ALINA.

TODAY I HAVE MADE
A CUSTARD TART,

AND THERE'S A LITTLE RASPBERRY
HIDDEN IN THE CENTER,

KIND OF LIKE THE SURPRISE

INSIDE A FABERGé EGG.
MM-HMM.

FLAKY.

CRISP.

AND THEN I MADE A PEAR

AND CHAMPAGNE SORBET

TO CONTRAST THE RICHNESS

AND THE WARMTH OF THE TART.

BUBBLY.

HMM.

AND THEN THE WAFFLE-
I WANTED TO DO SOMETHING TO IT

TO CHANGE IT SOMEHOW, AND NOT
TO JUST USE IT IN ITS FORM

THAT IT WAS GIVEN TO ME.

UNPLEASANTLY STICKY.

HMM, A BIT... CHEWY.

I ALSO WANTED IT TO BE
SOMEWHAT CLASSIC,

BECAUSE A FABERGé EGG
IS CLASSIC.

TRUE.
YOU HAVE OPINIONS.

GOOD FOR YOU.

CHEF SALVATORE.

WHEN YOU LOOK AT A FABERGé EGG,

IT'S, UH, IT'S GOT THE GOLDS,
THE REDS, HAND-CRAFTED

BY SOME GENTLEMAN LIKE MYSELF
THAT'S IN PASTRY ART,

SO WHAT I GAVE YOU TODAY

WAS DIFFERENT COMPONENTS.

THERE'S A PUFF PASTRY
WITH A FRENCH EGGNOG CUSTARD.

WE START WIT THE CUSTARD.

TRADITIONAL.

IN THE TALL GLASS IS A MAPLE
SYRUP MADE WITH CHAMPAGNE

THAT YOU POUR OVER
THE WAFFLES.

AS A PLATE,
IT'S VERY ATTRACTIVE.

TO SEE HALF A DEVILED EGG

FILLED WITH CHAMPAGNE GELéE-

THAT IS GENIUS.
THANK YOU, CHEF.

HOWEVER, THIS DOES
NOT MEAN TO ME LUXURY.

IT MEANS HOMEY.

I GAVE YOU
THE FROZEN WAFFLES,

YET YOU SERVED IT

ON THE PLATE FOR ME
IN ITS RAW FORM.

THE WAFFLES-WHAT I DID
WAS I DECIDED TO TOAST THEM.

I SAID, WHY TAKE AWAY
FROM THE WAFFLE?

A WAFFLE'S AN ITEM
THAT ANYBODY ENJOYS.

THE IDEA WAS
TO DO SOMETHING WITH IT

AND STILL PRESENT ME
WITH AN OUTRAGEOUS,

SOPHISTICATED PRESENTATION.
I DIDN'T FEEL LIKE CARAMELIZING IT,

I DIDN'T FEEL LIKE
FRENCH TOASTING IT.

WITH ALL DUE RESPECT,
I DISAGREE WITH YOU.

(Salvatore) CHEF RON-
HE'S REALLY GUNNING FOR ME.

MAYBE HE EXPECTS MORE BECAUSE
I HAVE MY FAMILY BACKGROUND.

I'M NOT SURE
WHAT HIS INTENTION IS,

BUT JUST KEEP
BRINGING IT ON.

IT MAKES ME UPSET
WHEN I ASK FOR EXCELLENCE,

AND INSTEAD I GET
THE KIND OF DESSERT

THAT ONE OF YOU
JUST GAVE ME.

♪♪

INDEED,
SOMEONE DID NOT PASS

MY SECOND TEST
OF GENIUS.

CHEF ALINA,
YOU STAY.

THANK YOU, CHEF.

CHEF SALVATORE.
YES, CHEF.

IN THAT TEST...

YOU WERE NO SWEET GENIUS.

I BELIEVE THE WAFFLE IS THE ONLY
THING WE DISAGREED UPON.

HAVE A GOOD ONE.

MY FAMILY WERE ALWAYS NUMBER ONE
IN WHAT WE DO.

NOT TO BE THE TOP DOG
IS QUITE DIFFICULT,

BUT YOU HAVE TO ACCEPT IT.

CHEF ALINA,
CHEF MICHAEL,

GET READY
FOR YOUR LAST TEST.

60 MINUTES TO MAKE ME
INCREDIBLE CHOCOLATE DESSERTS.

SO I'M REALLY, REALLY STOKED.

CHOCOLATE IS WHERE I THRIVE.

AND...

THIS MANDATORY
INGREDIENT.

MARROW BONES.
WOW.

OH, MY GOD. REALLY?

MARROW
IS A SOFT GELATINOUS TISSUE

FOUND INSIDE BONES.

DEPENDING ON HOW
IT'S PREPARED,

ITS FLAVORS
TEND TO BE UNCTUOUS,

FATTY, AND EVEN FRUITY.

AND WHAT ABOUT THE INSPIRATION
FOR YOUR THIRD DESSERT?

SAND.

SAND IS
A NATURALLY OCCURRING MATERIAL

COMPOSED OF FINELY DIVIDED ROCK

AND MINERAL PARTICLES.

NOW THAT IS A CHALLENGE.

YOU WILL HAVE 60 MINUTES
FOR THIS TEST.

START THE CLOCK!

SAND-THE FIRST THING THAT COMES
TO MY MIND IS CONEY ISLAND.

I THINK OF ALL THE TREATS
THAT ARE ON THAT BOARDWALK.

SO I FILLET THE BONE MARROW
AND MAKE, LIKE,

LITTLE MINI HOT DOGS,

AND JUST SEAR THEM
IN MINT-BROWN BUTTER SAUCE.

I KNOW MARROW IS VERY SMOOTH
AND SILKY-

VERY SIMILAR TEXTURES
WITH CHOCOLATE MOUSSE.

AND I THINK TO MYSELF,
LET'S MAKE LAYERS

OF MILK CHOCOLATE MOUSSE
INSIDE A CHOCOLATE CYLINDER.

THAT WILL DISPLAY
MY MASTERY OF CHOCOLATE.

(Alina) I'M NERVOUS

BECAUSE MICHAEL
IS A TRAINED CHOCOLATIER,

BUT I'M HERE TO DO
WHAT I DO BEST.

I GET THE MARROW GOING.

I'M NOT TOO INTIMIDATED
BY THEM,

BECAUSE I USE BACON
WITH CHOCOLATE,

SO IT'S KIND OF SIMILAR.

THERE'S NO MALTODEXTRIN.

OH, YES, THERE IS.

ONE THING I HAVE DONE BEFORE
IS MADE DUSTS OUT OF CHOCOLATE

WITH TAPIOCA MALTODEXTRIN.

SO I'M THINKING, OKAY,
CHOCOLATE SAND.

TAPIOCA MALTODEXTRIN
BINDS WITH FAT,

AND IT TURNS IT
INTO A POWDER.

CHOCOLATE-

SHOW ME EVERYTHING YOU KNOW
ABOUT CHOCOLATE.

(Michael) I WANT TO GET
EVERY ELEMENT OF CHOCOLATE,

SO WHAT I DO
IS MILK CHOCOLATE MOUSSE

WRAPPED IN DARK CHOCOLATE.

I THINK MY EDGE
IS MY PAST EXPERIENCE.

WHEN I STARTED
AT THE FOUR SEASONS,

I WAS ONLY 22,

AND I'VE BEEN LUCKY TO WORK
WITH A LOT OF BIG-NAME CHEFS.

(Alina) I'VE NEVER WORKED
IN ANOTHER BAKERY IN MY LIFE.

I WAS NEVER EVEN TRAINED
BY ANOTHER PASTRY CHEF.

BEING SELF-TAUGHT, I'M
VERY MUCH DOING IT BY MYSELF.

AND I NOTICE THAT THE BONE
LOOKS LIKE DRIFTWOOD TO ME.

SO I THROW THAT IN THE OVEN.

IT HAS TO BE COOKED
TO BE EDIBLE.

30 MINUTES LEFT, CHEFS.

PRESENT ME
WITH AN AMAZING DESSERT.

(Alina) SO I CHECK
MY BONE MARROW,

AND I SEE THE FAT IN THE PAN,

AND I THINK I CAN TURN THIS
INTO BONE MARROW SAND.

YOU CAN MAKE SAND
OUT OF OLIVE OIL.

I'VE DONE IT BEFORE.

WHAT HAVE I GOT
FOR YOU NOW?

COFFEE BEANS.

COFFEE BEANS ARE ACTUALLY
THE SEEDS OF A COFFEE PLANT.

IN ITS ROASTED FORM,

ITS AROMAS CAN BE OVERPOWERING,

REACHING FROM BITTER
TO HERBAL

TO EVEN ASHY FLAVORS.

GO!

(Alina) SO I KNOW THAT,
IN LATIN AMERICAN COUNTRIES,

THEY DO SPICE RUBS
WITH COFFEE,

AND I THINK, PERFECT.

I CAN FUSE THE BONE MARROW OIL
WITH THE COFFEE.

(Michael) COFFEE BEANS-
THIS IS GREAT.

I CAN MAKE ICE CREAM
LIKE A WHITE CHOCOLATE MOCHA.

BY USING ALL THREE ELEMENTS
OF CHOCOLATE,

I'M REALLY HOPING TO SHOW
THE WORLD WHAT I CAN DO.

(Alina) I WANT ANOTHER FLAVOR
TO INTRODUCE TO THE DISH.

I SEE PEANUT BUTTER,
SO I THINK PEANUT BUTTER SAND.

PEANUT BUTTER AND CHOCOLATE
ARE SO PERFECT TOGETHER.

I'M REALLY TAKING THE SAND THEME
AND RUNNING WITH IT.

TEN MINUTES LEFT.

SHOW ME
WHO IS THE REAL GENIUS.

(Michael) I MAKE
MY CASHEW NOUGAT, MIX IT WELL.

THIS IS THE FINAL ROUND,
AND IT'S A LOT OF PRESSURE.

BUT YOU KNOW WHAT?
I THRIVE UNDER PRESSURE.

(Alina) JUST THE SAND
IS NOT A DESSERT.

I NEED AN ACTUAL DESSERT
COMPONENT ON THE PLATE,

SO CHOCOLATE MOUSSE,

I KNOW,
IS VERY FAST TO MAKE.

THERE'S NOT A LOT OF TIME LEFT,
AND I REALIZE,

I COULD BRUSH CHOCOLATE ON
THE OUTSIDE OF THAT BONE MARROW,

AND IT WOULD LOOK MUCH MORE
LIKE TREE BARK.

(Michael) WHAT I THINK IT MEANS
TO BE A SWEET GENIUS-

IT'S ABOUT USING
MAGICAL TECHNIQUES

BY MANIPULATING,
UH, BASIC FLAVORS.

THIS IS TRULY ME.

I HAVE ONE MORE ELEMENT,
A CHOCOLATE CORAL,

WHICH IS BASICALLY A SHORT
DOUGH, SO IT'S GOT THE CRUNCH.

I WANT TO WIN THIS
MORE THAN ANYTHING

TO PROVE TO MYSELF
THAT I'M THAT GOOD.

COUNTING DOWN-

TEN, NINE,

EIGHT, SEVEN,

SIX, FIVE,

FOUR, THREE,

TWO, ONE-

STEP AWAY.
TIME IS UP.

(Michael) I THINK
I HIT PRETTY MUCH

ALL THE ELEMENTS
OF CONEY ISLAND.

YOU HAVE CARAMEL NUTS,
YOU HAVE MILK CHOCOLATE,

AND YOU HAVE DOGS-
WHAT MORE COULD YOU ASK FOR?

(Alina) I LOOK DOWN
AT THE PLATE.

IT REALLY LOOKS LIKE THE BEACH,
AND SO I'M THINKING

THAT I REALLY EMBRACED
THE INSPIRATION.

♪♪

CHOCOLATE...

DESSERTS-

WHAT COULD GO WRONG?

FOR THE CHOCOLATE TEST,

THE INGREDIENTS-
MARROW BONE AND COFFEE BEANS.

THE INSPIRATION-SAND.

CHEF ALINA.

I REPRESENTED SAND
IN THREE DIFFERENT FORMS.

THE BONE MARROW
IS THE FIRST SAND.

THE MIDDLE SAND
IS THE CHOCOLATE SAND.

THE LAST SAND
IS A PEANUT BUTTER SAND.

AND THEN THE MARROW BONE

TO REPRESENT
A PIECE OF DRIFTWOOD.

IT'S ALL THINGS THAT
I THINK OF AT THE BEACH.

TELL ME ABOUT THIS PART.

THAT IS CHOCOLATE CORAL,

AND I PUT
SOME RICE FLOUR IN IT

TO GIVE IT
MORE OF A SANDY TEXTURE.

THAT IS HARD,

AND I DON'T THINK
IT'S VERY SUCCESSFUL.

I SHALL NOW HAVE
BONE MARROW SAND.

MEATY.

VERY INTERESTING.

MNH-MNH.

THIS MAKES ME HAPPY...

FURTHERMORE,

CONTAINING THEM IN THE BONE
THAT LOOKS LIKE DRIFTWOOD,

WHICH I FIND INGENIOUS.

THANKS.

SORRY.

(sniffling)

IT'S... HAPPY, NOT SAD.

HAPPINESS?

WHY?

BECAUSE I RESPECT YOU-

MEANS A LOT.

MM-HMM.

CHEF MICHAEL.

AS SOON AS I SAW THAT SAND,
I THOUGHT OF CONEY ISLAND,

AND EVERY LITTLE ELEMENT

IS SORT OF MY INTERPRETATION
OF CONEY ISLAND.

I MADE LITTLE MINI HOT DOGS.

INSIDE WE HAVE
MILK CHOCOLATE MOUSSE

AND NOUGAT WITH CASHEWS.

THE MARROW SHOULD JUST POP
AND MELT IN YOUR MOUTH.

WELL, IT DOES POP.

THE MOUSSE IS LUSH

AND BRINGS BACK MEMORIES

OF CHILDHOOD AND THE BEACH.

BUT WHERE'S THE COFFEE?

THE COFFEE IS INFUSED
WITH THE ICE CREAM.

IT'S VERY SUBTLE.
I DIDN'T WANT IT TO MUCH.

I SEE MASTERY IN YOUR WORK.
IT'S ALWAYS-WANT TO THINK OUT OF THE BOX.

IT'S ALWAYS ABOUT
SETTING THE TREND CURVE,

NOT FOLLOWING IT.
BUT I COULD SAY THAT ABOUT MINE, TOO.

I THINK I REPRESENTED

SAND BETTER,

AND I THINK
I WAS MORE CREATIVE

IN MY USE
OF THE BONE MARROW.

CHEF ALINA,

YOUR DESSERT LOOKS TO ME
LIKE A DESERTED BEACH,

AS OPPOSED TO CHEF MICHAEL'S,
WHICH LOOK A LOT LIKE A BEACH

THAT PEOPLE GATHER IN.

TWO DIFFERENT
INTERPRETATIONS OF SAND.

THIS DECISION
IS VERY DIFFICULT,

BUT ALAS,

I CAN ONLY CHOOSE ONE
SWEET GENIUS.

IT FEELS LIKE WORLD SERIES,
NINTH INNING,

BASES LOADED,

TWO STRIKES
AND THREE BALLS,

AND THE LAST PITCH IS COMING,
AND EITHER YOU STRIKE OUT

OR HIT A HOME RUN-
A LOT OF PRESSURE.

IF I DON'T GET THE TITLE,
I'LL BE VERY DISAPPOINTED,

BECAUSE I THINK
I DO HAVE A GIFT,

AND BECAUSE OF WHO
THE JUDGE IS-

RON BEN-ISRAEL IS LIKE
THE MENTOR THAT I NEVER HAD.

ONE OF YOU HAS PROVEN

TO BE A SUPERIOR GENIUS...

AND ONE OF YOU HAS NOT.

CHEF MICHAEL...
YES, CHEF?

IN THAT TEST...

YOU WERE NO SWEET GENIUS.

WOW.

EVERY COMPONENT
WAS MADE MASTERFULLY,

BUT I FOUND MORE SWEET GENIUS

IN YOUR COLLEAGUE'S PLATE.

I APPRECIATE IT.
I REALLY DO.

CONGRATULATIONS.
THANK YOU.

WHAT'S MOST DISAPPOINTING
ABOUT THE LOSS

IS THAT, UH, I DIDN'T WIN.

REGARDLESS OF THE DECISION,
I AM VERY CAPABLE OF GREATNESS.

I'M SPEECHLESS.

I SACRIFICED A LOT.

I WORKED A LOT
OF REALLY, REALLY LONG HOURS,

'CAUSE IT'S WHAT I LOVE.

I'M SO HONORED THAT I WAS ABLE
TO CREATE THINGS FOR YOU

THAT YOU ENJOYED,

BECAUSE I ADMIRE YOU,
AND I RESPECT YOU.

SOMETIMES SWEET GENIUS
IS NOT ABOUT PERFECTION.

IT'S ABOUT CREATING,
FOR ME, A MEMORY,

AND YOUR DESSERT
WILL LIVE IN MY MIND.

THANK YOU, CHEF.

AND YOU HAVE JUST WON
$10,000.

THANK YOU, CHEF.

IN MY CAREER AS A PASTRY CHEF,
IT HAS BEEN A LONG JOURNEY,

SO WINNING
THE SWEET GENIUS TITLE

GIVES ME ANOTHER LEVEL
OF CONFIDENCE.

IT'S TOTALLY AWESOME.