Sweet Genius (2011–…): Season 1, Episode 2 - Global Genius - full transcript

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

WITH LIMITLESS IMAGINATION.

THE RESULT-
MAGICAL, EDIBLE ART.

I AM 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? OH!

ONLY ONE CHEF
WILL SURPASS THEM ALL

AND EARN $10,000.
(laughs)

I AM A SWEET GENIUS.
ARE YOU?

Closed Captions provided by
Scripps Networks, LLC.

Captioned by
Closed Captioning Services, Inc.

MY NAME IS BRIAN DeMURO.

I'M A MIXED MARTIAL ARTS
COMPETITOR,

AND I'M ALSO
AN AWESOME PASTRY CHEF.

I FIGHT IN A CAGE.

I THINK THAT'S A FAIR ASSUMPTION



THAT I LIVE A LITTLE BIT
ON THE EDGE. (laughs)

I TRY TO MAKE EXTREME FLAVORS
IN MY PASTRY.

I LIKE TO TRY AND COMBINE THINGS

THAT YOU NORMALLY
WOULDN'T THINK GO TOGETHER

AND MAKE THEM
INTO AN AMAZING CREATION.

I WOULD CHALLENGE ANYONE

THAT SAYS A PASTRY CHEF
IS A SISSY

TO SAY THAT TO ME IN A CAGE.

I'M TREVOR BURROUGHS,

AND I'M READY TO BE
THE NEXT "IT" PASTRY CHEF.

MY DAY JOB IS A PROJECT MANAGER
AT A LAW FIRM,

BUT IT'S NOT MY PASSION.

MY MOTHER TAUGHT ME THE BASICS
OF BAKING WHEN I WAS A CHILD.

EVEN THOUGH I HAVEN'T
GONE TO SCHOOL,

I REALLY FEEL LIKE I HAVE
A REAL TALENT FOR PASTRY.

WINNING ACTUALLY
WOULD REALLY BE VALIDATION

AND PROVE
I'M A REAL SWEET GENIUS.

I'M JACKIE ROTHONG,

AND I OWN MY OWN
PASTRY CATERING COMPANY-

SWEET J'S CREATIONS.

I AM LOUD AND FUN,

AND THAT'S EXACTLY WHAT
THESE LITTLE CAKE LOLLIPOPS ARE.

BEING FRESH
OUT OF CULINARY SCHOOL,

I FEEL LIKE I HAVE
A LITTLE ADVANTAGE.

I WANT TO PROVE TO MYSELF
THAT THE GIRL NEXT DOOR

CAN WIN A COMPETITION LIKE THIS.

MY NAME IS CARLO FIGARELLA,

AND I CONSIDER MYSELF
TO BE A MODERN ARTIST.

I AM A PASTRY CHEF INSTRUCTOR

AT THE ART INSTITUTE
OF WASHINGTON, D. C.

THE TEACHING PAYS THE RENT,
BUT IT'S NOT MY DREAM.

I'M HERE TO SEE
IF I CAN WIN THE $10,000

TO BE ABLE TO START
MY OWN PASTRY SHOP.

MY MAD SKILLS AND GOOD LOOKS
HAVE TAKEN ME FAR,

SO I'M LOOKING FORWARD
TO BEING THE NEXT SWEET GENIUS.

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

CHEF RON BEN-ISRAEL.

(Trevor) RON IS AN INSTITUTION
IN THE CAKE INDUSTRY,

AND HIS REPUTATION
CERTAINLY PRECEDES HIM.

CHEFS, THERE WILL BE
THREE TESTS-

FROZEN, BAKED, AND CHOCOLATE.

EACH WILL HAVE
MANDATORY INGREDIENTS

AND AN INSPIRATION.

YOUR DESSERT MUST INCORPORATE
THESE ELEMENTS.

YOU ALL HAVE PROVEN EXPERTISE
IN DESSERTS,

BUT I AM LOOKING FOR
THAT SPARK OF PURE GENIUS

THAT SETS
ONE OF YOU APART.

FIRST, YOU WILL HAVE
40 MINUTES

TO MAKE ME
A FROZEN DESSERT.

40 MINUTES? THINGS WILL NOT
GET FROZEN THAT FAST.

AND I HAVE WICKEDLY CALCULATED
THE VARIABLES.

HARD-BOILED EGGS.
OH.

RAW EGG YOLKS ARE
WHAT GIVE FROZEN CUSTARDS

AND ICE CREAMS
THEIR CREAMY FLAVOR,

BUT HARD-BOILED EGGS HAVE LOST
THEIR ABILITY TO BE EMULSIFIED,

PROVIDING A DIFFICULT TEXTURE
TO WORK WITH.

THAT INGREDIENT IS MANDATORY
FOR THE FIRST TEST.

OH, MY GOSH, HARD-BOILED EGGS
IN A FROZEN DESSERT-

IT'S NOT SOMETHING
I'M COMFORTABLE WITH.

AND WHAT ELSE IS THERE
COMING YOUR WAY?

AN OYSTER
WITH A PEARL INSIDE.

CONSIDER WHAT THIS INSPIRATION
EVOKES FOR YOU.

A PEARL IS AN IRIDESCENT GEM

THAT SYMBOLIZES PURITY,
INNOCENCE, AND PERFECTION.

(Brian) WOW. TAKE AN INSPIRATION

AND TRANSLATING IT
INTO YOUR DESSERT-

THAT'S SOMETHING
I'M NOT TOO FAMILIAR WITH,

SO I AM EXTREMELY NERVOUS.

ARE YOU READY?
YES, CHEF.

YOU WILL HAVE 40 MINUTES
FOR THIS TEST.

START THE CLOCK. GO!

OH, GOOD GOD.

MY WHEELS IMMEDIATELY
STARTED TURNING. NO.

PEARLS AND OYSTERS
MAKE ME THINK

OF A HIDDEN GEM
HIDING SOMEWHERE... THINK.

SO I GRAB THE PUFF PASTRY,

AND I THINK
THAT THE PUFF PASTRY

WILL BE THE STRUCTURE
FOR THE SHELL.

THEN I CAN MAKE A SEMIFREDDO,
WHICH IS GONNA GO INSIDE OF IT.

THAT'S MY HIDDEN GEM.
OOH.

JUST BECAUSE I WORK AT HOME

DOESN'T MEAN THAT I CAN'T TURN
OUT SOMETHING EXTRAORDINARY.

(Jackie) I FEEL LIKE CHEF RON
IS STARING YOU DOWN,

SO I'M EXTREMELY NERVOUS.

I WANT TO DO SOMETHING COLORFUL
AND TROPICAL

AND SOMEHOW RESEMBLE
AN OYSTER WITH A PEARL.

(Jackie) BEAUTIFUL. THE FIRST THING
THAT POPS INTO MY HEAD IS ICE CREAM.

LET'S DO A STRAWBERRY BUTTERMILK
BASED FOR THE PEARL...

HARD-BOILED EGGS
IS A TOUGH ONE.

AND I'M GOING TO USE
THE HARD-BOILED EGGS

IN A WHIPPED CREAM,

BUT I DON'T KNOW WHAT
I'M GOING TO DO FOR THE OYSTER.

CAN'T MAKE AN OMELET
WITHOUT BREAKING SOME EGGS.

(Brian) I'M LIKE
A DUCK ON THE POND.

EVERYTHING'S REAL CALM AND COOL
ON THE SURFACE,

BUT BENEATH THE SURFACE THE FEET
ARE GOING A MILE A MINUTE. AH.

HOW CAN I GET THE OYSTER?

WE HAVE PUFF PASTRY HERE?

I LOOK OVER AND NOTICE
THE PUFF PASTRY.

I'M THINKING I'M GONNA MAKE

A SHELL THAT LOOKS LIKE AN OYSTER...
MUFFIN TINS. MUFFIN TINS.

AND THEN MAKE AN ICE CREAM PEARL
FOR THE CENTER OF THE DESSERT.

(Ron) CHEF BRIAN, DID YOU FIND
WHAT YOU WERE LOOKING FOR?

YES, SIR. THANK YOU. GOOD, CHEF.

I'M THINKING, I'M GONNA WIN THIS.
WHAT SIZE IS GONNA FIT HERE?

WHETHER IT'S IN THE CAGE,

WHETHER IT'S IN A STRANGE
KITCHEN, I'M ALWAYS FIGHTING.

AH, JACKPOT.

THAT'S AWESOME.

(Carlo) I'M VERY COMFORTABLE
WITH FROZEN DESSERTS.

AS A TEACHER, I GOT TO KNOW
A LITTLE BIT OF EVERYTHING.

RIGHT NOW I'M MAKING
AN ORANGE THYME GRANITA

WITH AN EGG YOLK AS THE PEARL.
(Carlo) COME ON, BABY. COME ON.

I LIKE PUTTING HERBS
WITH THE CITRUS'S FLAVOR,

SO I WAS LIKE,
"THIS IS GONNA BE A GOOD IDEA,

AND PLUS, IT KIND OF GOES
WITH THE EGG."

GRANITA IS ALMOST LIKE A VERSION
OF SHAVED ICE,

EXCEPT YOU KEEP WHISKING IT,
WHISKING IT, WHISKING IT

SO IT CREATES LARGE CRYSTALS.
SURE.

(Brian) MY STRENGTHS
ARE IN CAKES.

I HAVEN'T DONE A FROZEN DESSERT
SINCE CULINARY SCHOOL.

(Brian) IT'S ALWAYS FUN
WHEN YOU'RE IN AN ODD KITCHEN.

I'M OUT OF MY COMFORT ZONE
IN MORE WAYS THAN ONE HERE.

I GET THE BASE OF MY ICE CREAM
IN THE MACHINE.

BUT I'M THINKING, WHAT CAN I DO
WITH A HARD-BOILED EGG?

I'M THINKING
I'M GONNA CANDY THE EGG YOLK

TO GIVE IT A LITTLE CRUNCH,
A LITTLE TEXTURE.

(Jackie) NORMALLY
AN ICE CREAM BASE

IS A CRèME ANGLAISE,
WHICH CONSISTS OF

EGG YOLKS AND HEAVY CREAM
AND MILK AND SUGAR,

BUT I WANTED TO USE BUTTERMILK
BECAUSE IT ADDS A TANGINESS,

AND IT MAKES IT MORE CREAMY.

CHEF JACKIE, WHAT SPICES
ARE YOU USING THERE?

BLACK PEPPERCORNS.

REMEMBER, I'M LOOKING
FOR GENIUS.

BLACK PEPPERCORNS GO REALLY WELL
WITH STRAWBERRIES.

I WANT TO BLOW IT OUT OF
THE WATER THIS FIRST TIME OUT.

I WANT TO SAY, "HEY, THIS GIRL
HAS SOME GENIUS IN HER."

HOW ARE WE DOING?
STIFF ENOUGH?

(Trevor) I GET THE EGG WHITES
BEATEN TO MY STIFF PEAK STAGE

FOR MY SEMIFREDDO.

I DECIDE I NEED TO ADD
SOME KIND OF CREAMY MIXTURE,

AND I TAKE SOME
MASCARPONE CHEESE OUT...

YUMMY, PASSION FRUIT PURéE,
ONE OF MY FAVORITES.

TAKE MY HARD-BOILED EGGS
FOR THE REQUIRED ELEMENT,

MIX IT UP TOGETHER.

I THINK MY CREATIVE METHOD
IS A LITTLE CHAOTIC.

OH, CRAP, AND I HAVEN'T
EVEN STARTED THAT YET.

I KIND OF FLY BY THE SEAT
OF MY PANTS IN MY KITCHEN...

I GUESS I'M GONNA USE EVERY
FRICKING APPLIANCE IN THE PLACE.

SO THAT WILL PLAY
TO MY ADVANTAGE

BECAUSE I'M USED TO WORKING
IN KIND OF A CHAOTIC FASHION.

THIS IS YOUR 15-MINUTE WARNING, CHEFS.
(Trevor) CRAP!

15 MINUTES LEFT.
(exhales)

AND, CHEFS, BE READY
TO ADJUST YOUR PLANS. OH, NO.

THAT MEANS AN ADDITIONAL
MANDATORY INGREDIENT

IS ON THE HORIZON
FOR YOU.

I'M THINKING, OH, GOD,

WHAT IS HE GOING
TO THROW AT ME NOW?

OH.

♪♪

WHAT DO WE HAVE HERE?

DRAGON FRUIT.

YOU JUST RUINED
MY DAY.

THE DRAGON FRUIT
IS A CACTUS FLOWER

THAT IS REMINISCENT
OF WATERMELON AND KIWI,

BUT ITS HIGH WATER CONTENT

CAN RESULT
IN A GRAINY CONSISTENCY.

IN ADDITION
TO HARD-BOILED EGGS,

YOU MUST NOW FIND A WAY
TO WORK DRAGON FRUIT

INTO YOUR FROZEN DESSERT.

(Carlo) MY MAIN IDEA
WITH THE DRAGON FRUIT

WAS TO USE IT WITH SOME
ORANGE JUICE AND SOME SUGAR

TO CREATE A SAUCE.
NICE, NICE, NICE, NICE.

BEING A SWEET GENIUS

IS BEING SOMEBODY
WHO HAS THE CREATIVITY

TO BE ABLE TO TAKE A DESSERT
TO A DIFFERENT LEVEL.

AND I'M FEELING DEFINITELY
WORTHY OF "SWEET GENIUS" TITLE.

(Brian) CARLO'S AN INSTRUCTOR

AT A SCHOOL THAT I ATTENDED,

SO HE'S THE ONE PERSON
IN THIS COMPETITION

THAT I NEED TO LOOK OUT FOR.

AFTER I PUT THE PUFF PASTRY
IN THE OVEN,

I KNEW I NEEDED SOMETHING
ON THE PLATE AS WELL,

SO I FIGURE I'M GONNA MAKE
A POACHED RASPBERRY COMPOTE,

AND WHEN I SAW
THE SECOND INGREDIENT

AS BEING DRAGON FRUIT,

I FIGURED, "HEY, I CAN POACH THIS
ALONG WITH MY RASPBERRIES." (laughs)

(Trevor) YOU'VE GOT
TO BE KIDDING ME.

I HAVE NO IDEA

WHAT YOU'RE SUPPOSED TO DO
WITH THE DRAGON FRUIT.

HOW DO YOU EVEN CUT ONE OF THESE
THINGS? LIKE THAT, I GUESS.

SINCE MY MASCARPONE
EGG YOLK MIXTURE

IS KIND OF JUST SITTING THERE,

I'M JUST GONNA ADD IT IN WITH THE
EGG YOLKS. YEAH, IT'S A FRUIT.

(Jackie) I'M IN
THIS CRAZY KITCHEN...

DOES ANYONE KNOW WHERE
THE ICE CREAM SCOOPERS ARE?

WITH THREE PASTRY CHEFS

WHO HAVE 10-PLUS YEARS
EXPERIENCE ON ME,

AND I DEFINITELY FEEL LIKE
THE UNDERDOG.

THE DRAGON FRUIT-I THOUGHT
IT WOULD GO REALLY WELL

WITH THE STRAWBERRY BUTTERMILK
ICE CREAM.

I IMMEDIATELY SCOOP THAT OUT,
PURéE IT,

ADD IT TO MY ICE CREAM BASE.

MY IDEA IS THE ACTUAL
ICE CREAM INSIDE

THE SHELL OF THE DRAGON FRUIT
REPRESENTS A PEARL.

(Ron) YOU'RE GETTING CLOSE
TO YOUR 10-MINUTE CALL.

ARE THOSE DESSERTS
OF GENIUS YET?

(Trevor) GETTING THERE.

(Trevor) I NOTICE NOBODY HAD
GRABBED ANY OF THE INGREDIENTS

FOR DOING MOLECULAR GASTRONOMY.
OH, SWEET.

I'M ROCKIN' HERE.

I'VE GOT SOMETHING
THAT NOBODY ELSE HAS GOT.

WHO KNEW I COULD DO
MOLECULAR GASTRONOMY?

MY GOAL IS TO PUT
SOMETHING LIKE SAND

AT THE BOTTOM OF THE DISH.
GET IN THERE.

I DECIDE I WANT TO ADD TO THIS
A PEANUT BUTTER POWDER.

A LITTLE MALTODEXTRIN.

MALTODEXTRIN IS A CHEMICAL

THAT WILL KIND OF PULL OUT
THE FAT IN PEANUT BUTTER,

AND IT LEAVES YOU WITH A POWDER.

THIS IS SOMETHING THAT CAN REALLY
SHOW SOME CREATIVITY. PERFECT.

CHEF TREVOR, WITH FIVE MINUTES
LEFT, ARE YOU ON TARGET?

I BELIEVE SO, CHEF, YES.
THANK YOU.

THERE WE GO. TIME TO START
PLATING YOUR FROZEN DESSERTS.

(Carlo) I CAN SEE
THE TIME TICKING AWAY,

SO I GRAB MY PLATE, RUN OVER,
PUT THE SAUCE ON IT,

AND IT'S STILL A LITTLE BIT HOT.
TWO MINUTES, CHEFS,

ONLY TWO MINUTES LEFT.

EVERY TINY DETAIL COUNTS.

(Trevor) ALL RIGHT, THEY'RE JUST ABOUT DONE.
(Brian) DO WE HAVE ANY OTHER MINT ANYWHERE?

(Carlo) I LIKE TO BE
VERY ARTISTIC WITH MY PLATES.

I PUT DOWN THE SAUCE
KIND OF LIKE THE OCEAN

AND PUT THIS GRANITA
IN THE MIDDLE,

CREATE A LITTLE SAND DUNE,

AND THEN PUT MY PERFECT PEARL IN
THE MIDDLE. HOT, HOT, HOT, HOT!

I SCOOP NICE BIG SCOOPS OF
ICE CREAM INTO THE ACTUAL SHELL,

AND THIS LOOKS AWESOME.

I DEFINITELY FEEL
I WAS ABLE TO TRANSLATE

THE INSPIRATION TO THE PLATE.

CHEF BRIAN
GOT A PLATE.

CHEF JACKIE
IS FINISHING HER PLATE.

CRAP.

COUNTING DOWN-
TEN, NINE,

EIGHT, SEVEN, SIX,

FIVE, FOUR, THREE,

TWO, ONE.

TIME IS UP.
THAT IS IT.

(exhales)

(Trevor) WHEN I LOOKED DOWN
AT MY DESSERT,

I REALIZED
THAT I REALLY CAPTURED

THE OYSTER AND THE PEARL LOOK.

BUT I LOOK OVER,
AND I SEE JACKIE'S DESSERT,

AND I'M LIKE, "WOW.
THAT'S REALLY IMPRESSIVE."

♪♪

THE INGREDIENTS
FOR YOUR FROZEN DESSERT...

THE INSPIRATION...

(Jackie) THE ATMOSPHERE
IN FRONT OF CHEF RON

IS DEFINITELY TENSION-PACKED.

CHEF JACKIE.

MY DESSERT TODAY

IS A STRAWBERRY DRAGON FRUIT
ICE CREAM,

AND IT'S SEASONED WITH
SOME BLACK PEPPERCORNS,

AND IT'S SERVED INSIDE
THE DRAGON FRUIT.

ALSO THE TOPPING-

IT'S WHIPPED CREAM EGG YOLK
WITH MINT.

SO ENJOY.
THIS LOOKS MESSY.

SO YOUR ICE CREAM IS
THE BIG PEARL... YES.

AND THE CONTAINER

IS THE OYSTER.
THE SHELL, YEAH.

THE ACTUAL OYSTER
AND THE PEARL

REMINDED ME OF THE OCEAN
AND SOMETHING TROPICAL

AND REALLY FRUITY.

WHAT COMES ACROSS
IS THE TROPICAL FLAVOR

THROUGH THE STRAWBERRY
AND THE PEPPERCORN.

HOWEVER,
SOMETHING IS MISSING.

YOUR MANDATORY INGREDIENT
WAS THE HARD-BOILED EGG,

YET THIS IS THE ONE ELEMENT
ON YOUR PLATE OF DESSERT

THAT IS
THE LEAST PRONOUNCED.

CHEF TREVOR.

I HAVE MADE
A PASSION FRUIT SEMIFREDDO

WITH A MASCARPONE EGG YOLK
DRAGON FRUIT CREAM

TO GO WITH IT

AND PLACED THAT INSIDE
OF A PUFF PASTRY

AND SPRINKLED IT WITH PEANUT BUTTER DUST.
YOUR OYSTER?

THE OYSTER IS
THE ACTUAL PUFF PASTRY.

THE PEANUT BUTTER DUST

IS TO KIND OF REPRESENT THE SAND
THAT THE OYSTERS SIT IN.

INTENSE
PASSION FRUIT FLAVOR.

I LOVE PASSION FRUIT.
(laughs)

INTENSE AIN'T ALWAYS GOOD.

THE PUFF PASTRY
IS VERY LIGHT AND AIRY,

AND IT DOES SERVE AS
A CONTRAST TO THE CREAM.

BUT THERE ARE SERIOUS ISSUES
IN YOUR DESSERT.

YOUR PASSION FRUIT MASCARPONE
IS NOT SWEET ENOUGH.

HMM.

I HATE THE BITTERNESS.

CHEF CARLO,

TELL ME
ABOUT YOUR INSPIRATION.

I DECIDED TO CREATE
AN ORANGE THYME GRANITA.

I WAS GONNA USE THAT AS ALMOST
LIKE A SAND SITUATION

TO BE ABLE TO PUT THE PEARL
RIGHT ON TOP OF IT.

AND I CREATED
A LITTLE BIT OF A SAUCE

WITH ORANGE JUICE, SUGAR,
THE DRAGON FRUIT,

AND THEN THAT LITTLE BIT
OF SALT.

THE EGG YOLK
SITTING ON SAND GRANITA

SURROUNDED BY THE OCEAN
IS AN EXCELLENT INTERPRETATION

OF THE INSPIRATION.

WHERE IS THE GRANITA?
IT MELTED.

UNACCEPTABLE.

THIS WAS
A FROZEN DESSERT CHALLENGE.

YOU HAD A CHILLED PLATE.
THEN YOU HAD SOME WARM SAUCE.

THEN YOU HAD
A FROZEN GRANITA.

AND BECAUSE OF THAT IT'S NOT
AS FROZEN AS I WOULD LIKE.

CHEF BRIAN.

I MADE
A PUFF PASTRY OYSTER

WITH A VANILLA BEAN PEARL
ICE CREAM

AND SERVED IT

WITH A POACHED RASPBERRY
AND DRAGON FRUIT ACCOMPANIMENT.

AND YOU ALSO HAVE
A CANDIED EGG YOLK

ON TOP OF THERE
FOR A GARNISH.

MM-HMM. I'M GONNA START
WITH THE EGG YOLK.

GREAT IDEA.
GOOD EXECUTION.

I SEE THE PEARL.
I LOVE THE TASTE.

AND I HAVE
THE EXTRA OUTER SHELL

THAT I DIDN'T GET
FROM CHEF CARLO.

YOU ADDED SOMETHING THAT LOOKS
A BIT LIKE A FRUIT SALAD.

IT DOES NOT TAKE A GENIUS TO
SERVE RASPBERRIES ON A PLATE.

SOMEONE'S
FIRST DESSERT HERE

WAS THE LAST ONE
THEY WILL EVER MAKE,

FOR ME AT LEAST.

♪♪

IT WAS A COMPLEX
FIRST TEST,

AND ONE OF YOU
DID NOT PASS IT.

CHEF TREVOR,

IN THAT TEST,
YOU WERE NO SWEET GENIUS.

(exhales)

I LOVED
YOUR PEANUT BUTTER DUST,

AND I LOVED YOUR INTERPRETATION
OF THE INSPIRATION,

BUT YOUR PASSION FRUIT
SEMIFREDDO

WAS DISAPPOINTING.
I UNDERSTAND.

(Trevor) IT SUCKS TO BE
THE FIRST PERSON ELIMINATED.

I WANTED TO COMPETE WITH ALL
THESE OTHER PEOPLE

WHO HAVE GONE TO CULINARY SCHOOL
AND BEAT THEM AT THEIR OWN GAME,

AND I DIDN'T, YOU KNOW,

SO I'M A LITTLE DISAPPOINTED,
OBVIOUSLY, IN THAT.

CHEFS, TO FURTHER ASSESS
YOUR DESSERT I. Q.,

THE BAKED DESSERTS TEST.

AND YOU MUST FACTOR THESE
INGREDIENTS INTO YOUR PLAN...

BEETS.
WHAT?

OH, MY GOSH. WHAT AM I GONNA DO
WITH THESE BEETS?

BEETS HAVE A HIGHER SUGAR
CONTENT OF ANY VEGETABLE,

GIVING THEM
A HIGHLY SWEET FLAVORING

BUT IN ORDER TO EXTRACT
THE BEST FLAVORS,

THEY NEED TO BE BAKED
OR BOILED.

AND ONCE AGAIN,
I PRESENT YOU WITH SOMETHING

TO SPARK
YOUR IMAGINATION...

SPARKLERS.

HOW CAN I INCORPORATE THIS
INTO A DESSERT?

SPARKLERS SYMBOLIZE BRIGHTNESS,

INTENSITY, WARMTH,
AND CREATIVITY.

DEFINITELY TOUGH.

YOU WILL HAVE 50 MINUTES
FOR THIS TEST.

START THE CLOCK.

(Jackie) I SEE SPARKLERS,

AND WHAT IMMEDIATELY POPPED INTO
MY MIND IS A BIRTHDAY PARTY

BECAUSE I HAVE
ALWAYS WANTED SPARKLERS

AT ONE OF MY BIRTHDAY PARTIES.

SO HEY, LET'S PUT A SPARKLER
ON A CUPCAKE.

I'M MAKING
A BEET-FLAVORED CUPCAKE

THAT IS TOPPED WITH
A GOAT CHEESE FROSTING.

EVERY LITTLE GIRL
LOVES CUPCAKES.

BEETS ARE NOT REALLY USABLE RAW,

SO MY FIRST THING IS THAT I WANT
TO BOIL THEM TO SOFTEN THEM UP.

(Jackie) WHOO.
THIS IS WAY BETTER.

MAKING IT
TO THE BAKING ROUND-

IT'S DEFINITELY
A VALIDATION FOR ME,

AND NOW I'M 1 STEP CLOSER
TO THE $10,000.

DO WE HAVE
CUPCAKE LINERS?

CUPCAKE? FOR REAL?
FOR REAL.

I WAS LIKE, "ARE YOU KIDDING ME?
I HATE CUPCAKES."

THAT, TO ME, IS AN EASY WAY OUT.

I LOVE THE COLOR RED
OF THE BEET,

SO I'M THINKING IMMEDIATELY

BEET TART
WITH MASCARPONE FILLING.

SO I'M POACHING THE BEETS
WITH SOME WINE,

CINNAMON, SOME STAR ANISE.

I KEEP THINKING, WHAT AM I GOING
TO DO FOR THE SPARKLER?

HOW DO I BRING THAT SPLASHES
OF LIGHT INTO A DESSERT?

IT'S A VERY HARD INSPIRATION
TO PORTRAY.

20 MINUTES IN, CHEFS.

DELICIOUS PERFECTION
IS THE MANDATE HERE.

(Brian) IT'S BEEN VERY HARD TO
GET PEOPLE TO TAKE ME SERIOUSLY.

I'M A PROFESSIONAL FIGHTER. I
LIFT WEIGHTS, AND I MAKE CAKES.

COME ON.

DO WE HAVE
PARCHMENT PAPER ANYWHERE?

I'M GONNA MAKE
SOUR CREAM POUND CAKE

WITH A BEET BUTTERCREAM,

BUT MY SPARKLERS INSPIRATION IS
KIND OF UP IN THE AIR RIGHT NOW.

MY FIRST PROCESS
IS TO ROAST THE BEETS

TO BRING OUT THE SWEETNESS
OF THE BEET.

IT WAS VERY HARD
BEFORE I WENT INTO PASTRY.

I HAD A REAL WILD CHILDHOOD,

AND I ENDED UP
GOING AWAY TO JAIL.

WHEN I CAME HOME,

I REALIZED THAT I REALLY HAD
TO GET ON A BETTER TRACK.

AS SOON AS I TRIED PASTRY,
I FELL IN LOVE WITH IT,

AND I'M STILL IN LOVE
WITH PASTRY.

WHAT HAVE I GOT
FOR YOU NOW?

ANOTHER
MANDATORY INGREDIENT-

MAYONNAISE.
OH!

MAYONNAISE IS MADE UP OF OIL,
EGG YOLK, AND VINEGAR,

WHICH CAN CREATE
WONDERFULLY MOIST CAKES,

BUT ITS OILY BASE CAN CAUSE
CREAMS AND FROSTINGS TO BREAK

IF THE EXACT MEASUREMENTS
ARE NOT ACHIEVED.

(Carlo) I'M LIKE,

LET'S USE THE MAYONNAISE
TO CREATE A SAUCE.

I GAVE IT A HINT OF HAZELNUT
TO CREATE SOMETHING

THAT WILL GO PERFECTLY WELL
WITH THE TART.

(Jackie) I WAS DEFINITELY
FREAKED ABOUT MAYO.

SO I COMPLETELY SWITCHED GEARS,

AND NOW I'M GONNA STUFF
THE CUPCAKE WITH GOAT CHEESE,

AND I'M GONNA USE THE BEETS
AND THE MAYO IN THE ICING.

MAKING BAKED PRODUCTS-
IT'S DEFINITELY A SCIENCE.

IF YOU SCREW UP THE AMOUNT
OF LEAVENING,

THE AMOUNT OF BUTTER,
THE AMOUNT OF FLOUR,

IT'S NOT GONNA COME OUT RIGHT.
(Jackie) ALL RIGHT.

I DEFINITELY TEND
TO DOUBT MYSELF

BECAUSE I DON'T HAVE AS MUCH
EXPERIENCE AS THE OTHER CHEFS,

BUT HEY, I MADE IT
THIS FAR ALREADY.

CHEFS, RISK NOTHING,
YOU GAIN NOTHING.

I NEED YOU
TO TAKE RISKS.

(Brian) MAYONNAISE-WHAT AM I
GONNA DO WITH MAYONNAISE?

OKAY, I'LL INCORPORATE IT
INTO A VANILLA WHIPPED CREAM

AND USE IT AS A FILLING
FOR MY CAKE.

I DON'T WANT TO PUT
TOO MUCH MAYONNAISE

INTO THE WHIPPED CREAM, ‘CAUSE
IT CAN AFFECT THE CONSISTENCY

AND MAKE YOUR CREAM
TURN INTO SOUP.

AS I'M MAKING THIS,
I'M THINKING, INSPIRATION.

WHAT AM I GONNA DO?

HOW AM I GONNA INCORPORATE
A SPARKLER INTO THIS DESSERT?

(clanking)

THERE IS
MY FAVORITE SOUND.

(Carlo) NOT ANOTHER ONE, PLEASE.

HERE COMES THE THIRD INGREDIENT.
REALLY?

PURPLE GLUTINOUS CORN.

(sighs)CORN?

PURPLE GLUTINOUS CORN
CONTAINS SUGARS

THAT CAN BE DRAWN OUT
WHEN ROASTED OR BOILED,

BUT IF COOKED TOO LONG,

THE KERNELS BECOME
SOFT AND SPONGY.

(Jackie) I'VE NEVER TASTED THIS
PARTICULAR TYPE OF CORN BEFORE,

AND IT IS ABSOLUTELY DISGUSTING...
ALL RIGHT.

AND I'M TRYING TO FIGURE OUT
HOW AM I GONNA WORK WITH THIS.

SO I DECIDED TO THROW IT
INTO MY CUPCAKE BATTER

AND HOPE FOR THE BEST.
COME ON NOW.

LET'S JUST USE THE CORN
AND THE MAYONNAISE

AND CREATE THAT TO BE THE SAUCE
THAT COMPANIONS THE BEET TART.

THE CORN IS NICE AND SWEET,

AND I ADD A LITTLE BIT
OF SAVORY COMPONENTS TO IT

BY THROWING THE SALT
AND THE PEPPER INSIDE OF IT.

BUT THEN NONE OF THESE ARE
SCREAMING TO ME "SPARKLERS."

(sighs) AND I LOOK OVER,
AND I SEE THE COTTON CANDY MACHINE.

I WAS LIKE, PERFECT.

SPARKLERS MEAN PARTIES.
SPARKLERS MEAN CELEBRATION.

THE FIRST THING THAT COMES
TO MY MIND IS COTTON CANDY.GOT IT.

CORN AND BEET AND MAYONNAISE.

I DECIDE I'M GONNA MAKE A SALSA

THAT'S GONNA GO
ON TOP OF MY CAKE.

I'M JUST GONNA PUT THE CORN
IN THE FOOD PROCESSOR

WITH THE ROASTED BEETS.

I PUT THE CILANTRO IN
SO THAT YOU HAD THAT POP.

YOU HAD THAT FLAVOR COMPLEXITY
IN YOUR MOUTH, LIKE A SPARKLER.

THAT'S THE INTERPRETATION I GOT.

I JUST HOPE THAT IT WORKS
FOR CHEF RON.

SHOW ME SOMETHING
SUPER INVENTIVE OR ELSE.

MY BIGGEST WORRY RIGHT NOW

IS I'M GOING HOME
WITHOUT 10 GRAND.

HOT. REALLY HOT. WOW.

ALL I WANT TO DO
IS PLATE MY CUPCAKE,

AND THEN MY PIPING BAG POPS.
OH, CRAP.

I'M LOOKING FOR THE MAGIC
INHERENT IN THE BAKING PROCESS.

(Jackie) DOING ALL RIGHT, CARLO?
(Carlo) I'M DOING WONDERFUL.

(Jackie) CARLO'S
MY BIGGEST COMPETITION

BECAUSE HE HAS A GREAT KNOWLEDGE
OF PASTRY,

BUT I FEEL LIKE I KNOW HOW
TO MAKE CUPCAKES,

AND I JUST HOPE THAT CHEF RON
LIKES IT.

THIS IS ONE MINUTE
FOR YOUR BAKED DESSERTS.

(Carlo) IT'S COMING DOWN
TO THE END.

ALL YOU CAN HEAR IS THE TIME
WINDING DOWN.

I'M TRYING TO MAKE EVERYTHING

THAT I PUT OUT THERE
VISUALLY APPEALING.

LIKE, WHEN YOU LOOK AT MY PLATE,
YOU WANT TO EAT ‘EM. 15 SECONDS.

I'M TOPPING MY CUPCAKE WITH
A LITTLE BIT OF FENNEL SEED,

SO THEY LOOK LIKE SPARKLERS.

TEN, NINE, EIGHT,

SEVEN, SIX, FIVE,

FOUR, THREE, TWO, ONE.

THAT IS IT.
TIME IS UP.

(Brian) I'M HAPPY WITH
MY SOUR CREAM POUND CAKE,

BUT I'M JUST KIND OF
MISSING THE MARK

AS FAR AS THE INSPIRATION,
AND I FEEL AS THOUGH

I'M REALLY HANGING BY A THREAD HERE.
(mouthing words)

♪♪

THE INGREDIENTS
FOR YOUR BAKED DESSERT...

THE INSPIRATION...

CHEF CARLO.

(Carlo) I CREATED A BEET TART,

AND THEN I CREATED
A MASCARPONE BOTTOM TO IT,

AND THEN MY SPARKLER

WAS A LITTLE BIT
OF COTTON CANDY ON TOP OF IT

WITH SOME
CHOPPED HAZELNUTS.

SAVORY.

SO THE INSPIRATION?

WHENEVER I SEE SPARKLERS,
IT TAKES ME TO A CARNIVAL

OR MAYBE A CELEBRATION,
AND I SEE COTTON CANDY.

BELIEVE IT OR NOT,
IT'S ONE OF MY FAVORITE DESSERTS

IN THE WHOLE WIDE WORLD.
MINUS THE COTTON CANDY, IS THAT A DESSERT?

I WANT TO SAY SO.

SO THE COTTON CANDY
WAS WHAT YOU RELIED ON

TO BE
THE SWEET COMPONENT.

IT'S A LOT OF RESPONSIBILITY
FOR COTTON CANDY

THAT IS SO ETHEREAL
AND DISAPPEARS.

THE MAYONNAISE-
HOW DID YOU TREAT IT?

SAUTéED THE CORN WITH
SALT, PEPPER, AND BUTTER,

AND THEN I JUST KIND OF PLACED
IT RIGHT ON TOP OF IT.

BUT YOU TOOK
THE RAW MAYONNAISE.

YOU DID NOT TRANSFORM IT
INTO SOMETHING ELSE.

CHEF BRIAN.

(Brian) I MADE A VANILLA
SOUR CREAM POUND CAKE

WITH A VANILLA
MAYONNAISE MOUSSE

AND A ROASTED BEET
AND CORN RELISH ON TOP.

MOIST.

INTRIGUING.

WHERE DO I SEE
THE INSPIRATION ON THIS PLATE?

ONCE I SAW THE SPARKLERS,
I'M THINKING SPARKLE,

SOMETHING THAT POPS,

SO I REALLY WANTED
TO GIVE YOU FLAVORS

THAT POPPED AND SPARKLED IN YOUR MOUTH.
THE CAKE WAS VERY MOIST.

I'M PLEASED WITH IT.

I AM SLIGHTLY DISAPPOINTED,
THOUGH, WITH THE PLATE.

VISUALLY, WHERE ARE
THE SPARKLES?

I'M NOT INSPIRED
BY THAT PRESENTATION.

CHEF JACKIE.
WHEN I SEE SPARKLERS,

I JUST IMAGINE LIKE A LITTLE
GIRL'S BIRTHDAY PARTY,

AND IT'S JUST FUN
AND EXCITING,

AND SHE JUST WANTS
CUPCAKES EVERYWHERE.

THIS WAS THE ONE TIME

THAT A CUPCAKE
PERFECTLY CAPTURED

THE IDEA OF SPARKLERS.

THE CONNECTION
BETWEEN THE INSPIRATION

AND YOUR PLATE
WAS VERY OBVIOUS.

HOW DID YOU ACHIEVE
THE COLOR HERE?

THAT COLOR
IS ALL FROM BEETS.

I PURéED THE BEETS UP,

AND THEN I MADE
A MAYONNAISE BUTTERCREAM,

AND THE CUPCAKE
IS ACTUALLY STUFFED

WITH A GOAT CHEESE
FENNEL FILLING.

VERY RICH.

HOWEVER, THE TEXTURE
IS EXTREMELY UNEVEN.

SO LET'S TALK ABOUT
THE FROSTING.

THE TASTE OF MAYONNAISE
WAS NOT SUBTLE AT ALL.

IT WAS OVERPOWERING.

MAYONNAISE IS OIL
AND EGG YOLKS,

ALREADY HIGH IN FAT,

AND THEN YOU ADDED IT
TO BUTTER,

SO YOU GOT A VERY,
VERY HEAVY FROSTING.

IF I LET YOU STAY
FOR THE NEXT TEST,

CUTENESS IS NOT
GOING TO CUT IT.

I HAVE DECIDED...

WHO HAS NOT
SHOWN ME GENIUS.

I ASKED FOR GENIUS,

AND ONE OF YOU
DEFINITELY DID NOT DELIVER.

IN THAT TEST,

CHEF CARLO...

YES, SIR.

YOU WERE NO SWEET GENIUS.

YOU DIDN'T REPURPOSE
THE INGREDIENTS.

WHEN I TASTED THE SAUCE,

IT WAS MAYONNAISE
WITH SPICES.

AND THE SAME THING
FOR THE BEETS-

THERE WAS
NO TRANSFORMATION.

THANK YOU VERY MUCH.

I DEFINITELY BELIEVE HE SENT
THE WRONG PERSON HOME.

IT WAS KIND OF
MY WORST NIGHTMARE

LOSING TO A CUPCAKE.

MY FINAL TEST-
THE CHOCOLATE DESSERT.

I'M SENDING YOU
A MANDATORY INGREDIENT...

BLACK GARLIC.

(Jackie) I HAVE NEVER SEEN
BLACK GARLIC IN MY LIFE.

BLACK GARLIC IS FERMENTED FOR
30 DAYSAT HIGH TEMPERATURES

THAT RESULT IN A SWEET
AND SYRUPY TASTE.

IT DOES NOT NEED TO BE COOKED
TO BRING OUT THE FLAVOR.

AND IT MUST
BE INSPIRED BY...

A CAT.

PURR-FECTLY GENIUS.

CATS ARE STOIC, SILENT,

AND MYSTERIOUS CREATURES.

THEIR DELICATE FEATURES
AND LUMINOUS EYES

REPRESENT FEMININITY
AND DESIRE.

THE FIRST THING I THINK OF

IS MY LITTLE BABY CAT
AT HOME, MADISON,

WHO IS MY PRIDE AND JOY.

YOU WILL HAVE 60 MINUTES
FOR THIS TEST.

START THE CLOCK.

COMING INTO THIS
WITH NOT AS MUCH EXPERIENCE

AS THE OTHER CHEFS AND MAKING IT
TO THE FINAL ROUND,

THAT FEELS PRETTY AMAZING.

I KNOW MY CAT LOVES CREAM PUFFS,

SO I'M MAKING A TRADITIONAL CROQUEMBOUCHE.
(Jackie) WHOA.

IT'S A TOWER OF CREAM PUFFS.
I NEED ANOTHER EGG.

THE FIRST THING I'M GONNA DO
IS MAKE THE PUFF PASTRY.

CHEF JACKIE, HAVE YOU TRIED BLACK
GARLIC BEFORE? I HAVE NEVER, CHEF.

I WANT YOU TO TRY IT.
I DON'T HATE IT.

IT REMINDS ME OF ROASTED GARLIC.

SO I DECIDE I'M GOING TO MAKE
A PASTE OF OUT THE BLACK GARLIC

AND ADD IT
INTO THE PUFF PASTRY DOUGH.

(Brian) ALL I SEE IS ONE
OF THE CAT FOOD COMMERCIALS

WHERE THE CAT RUNS UP
TO THIS REAL CRYSTAL BOWL

AND STARTS EATING AWAY. I'M THINKING, OKAY.
I'M GONNA DO A CAT SUNDAE.

WITH A CHOCOLATE BLACK GARLIC
MASCARPONE MOUSSE.

I'LL MAKE A ZABAGLIONE

FOR MY MOUSSE,

WHICH IS A LIGHT,
FOAMY EGG CUSTARD.

AS I'M COOKING THE EGGS,
ADDING A LITTLE BIT OF SUGAR,

ONCE I GET IT
TO THE RIGHT CONSISTENCY,

I ADDED MASCARPONE CHEESE,
CHOCOLATE, AND THE BLACK GARLIC.

OOH, THAT'S GRITTY.

BUT HOW CAN I TIE
THE CAT INTO THIS?

PART OF BEING
A GENIUS PASTRY CHEF

IS EMBRACING INSPIRATION.

MY TAKE ON THE INSPIRATIONS
WEREN'T PERCEIVED WELL.

IT'S THE FINAL ROUND.

IF I DON'T SEE INSPIRATION,

THAT'S IT.

CATS LIKE THREAD.

DO WE HAVE
CANDY THERMOMETERS ANYWHERE?

I'M GONNA DO SPUN SUGAR,

AND I'M GONNA MAKE
A BALL OF THREAD,

AND I'M GONNA PUT THAT
ON TOP OF MY SUNDAE.

I'M IN THE FINALS. THERE'S NO
WAY ANYBODY IS BEATING ME.

(Jackie)
INSIDE OF MY PASTRY CREAM

I DECIDED TO USE DARK CHOCOLATE
AND CAYENNE PEPPER,

BECAUSE I WANTED IT TO BRING OUT
A LITTLE BIT OF A SPICE,

AND I THOUGHT
IT WOULD COMPLEMENT

THE BLACK GARLIC
IN THE PASTRY.

I'M LOOKING FOR
LUSCIOUS CHOCOLATE.

GIVE ME DEPTH.

CHOCOLATE IS
EXTREMELY TEMPERAMENTAL.

IF YOU DON'T DO IT RIGHT, IT CAN
REALLY BE YOUR WORST ENEMY.

(Brian) I'M WORKING
WITH MY SPUN SUGAR,

AND THIS SUGAR, IT SEIZED UP.

(Brian) YEAH,
THAT'S NOT GONNA WORK.

I COULDN'T GET IT
TO PULL AWAY.

WITHOUT THE SPUN SUGAR,

IT'S DEFINITELY MISSING
THE CAT THEME.

NOW I'M IN PANIC MODE.

I'M SENDING ANOTHER
MANDATORY INGREDIENT YOUR WAY-

GUMMY FISH.

IT'S DEFINITELY
ANOTHER CURVEBALL.

GUMMY FISH ARE MADE UP
OF CORN SYRUP AND CARNAUBA WAX,

WHICH IS USED IN SHOE POLISH
AND DENTAL FLOSS.

THEY DO NOT CONTAIN GELATIN,

GIVING THEM A HARDER
AND WAXY TEXTURE.

VERY GUMMY.

(Jackie) I HAVE BOILING WATER SITTING
ON MY STOVE... WHAT TO DO, WHAT TO DO.

SO I TAKE THE WHOLE CONTAINER
AND DUMP THEM IN,

AND THEY START MELTING DOWN.

NOW I'M THINKING THE CREAM PUFFS
ARE GONNA BE FILLED

WITH TWO DIFFERENT TYPES
OF PASTRY CREAM,

A CHOCOLATE CAYENNE PEPPER
PASTRY CREAM

AND A GUMMY FISH PASTRY CREAM.

BRI, ARE YOU SWEATING YET OR WHAT?
(Brian) NOT ON THE SURFACE.

TO BE GOING UP AGAINST BRIAN
IN THIS ROUND,

IT'S INTIMIDATING.

BUT I FEEL LIKE I GOT EVERYTHING
GOING FOR ME RIGHT NOW.

THE GIRL NEXT DOOR IS DEFINITELY
KICKING BUTT AT THIS POINT.

(Brian) MY SPUN SUGAR
ISN'T WORKING OUT,

AND I'M THINKING,
HEY, CATS LIKE FISH.

I LOVE GUMMY FISH.
I LOVE CHOCOLATE.

LET'S COMBINE THE TWO AND SEE IF IT WORKS.
I'M GETTING THERE.

I TRIED CUTTING THEM,

BUT THEY WERE KIND OF STICKING
TO MY KNIFE,

SO I JUST DIPPED THEM IN DARK
CHOCOLATE AND LET THEM SET UP.

SURPRISE, CHEFS...

NO WAY.
ANOTHER MANDATORY INGREDIENT.

REALLY? COME ON.

I FEEL LIKE I GOT EVERYTHING
GOING FOR ME RIGHT NOW.

IS THAT VANILLA WAFERS?
WAFER COOKIES.

WAFER COOKIES CONTAIN
VANILLA-FLAVORED CREAM

LAYERED BETWEEN
TWO CRUNCHY COOKIES.

THEIR CRISP AND CRUMBLY TEXTURE
WILL QUICKLY TURN SOGGY

WHEN COMBINED WITH
ANY WATER-BASED LIQUID.

(Jackie) WHERE ARE THESE COOKIES
COMING IN? WHERE? I DON'T KNOW.

(Brian) SO I'M THINKING,
CARAMEL GOES WELL WITH SUNDAES.

I'M GONNA BRûLéE THE WAFERS.
BLOWTORCH ANYWHERE?

BLOWTORCH IT AND CUT THEM UP
INTO PIECES.

TEN MINUTES LEFT.

(Brian) IT'S CRUNCH TIME.
OW!

(Jackie) A TRADITIONAL
CROQUEMBOUCHE

IS STUCK TOGETHER USING CARAMEL,
SO I MAKE A CARAMEL SAUCE

BY DISSOLVING SUGAR
INTO A LITTLE BIT OF WATER.FOCUS.

CARAMEL TAKES A LITTLE TIME.
YOU HAVE TO BE PATIENT WITH IT.

HOW AM I GONNA USE MY VANILLA
WAFERS? THAT'S WHAT'S GOING ON.

BUT THERE'S TEN MINUTES LEFT,

AND I NEED TO GET THESE COOKIES
INCORPORATED SOMEHOW. I'M DRAWING A BLANK.

CHOCOLATE-USE EVERYTHING
YOU KNOW ABOUT CHOCOLATE.

I REALLY QUICKLY PUT TOGETHER
MY MINI LITTLE TOWER,

BUT TIME IS RUNNING OUT,
AND I HAVE TO USE MY WAFERS,

SO I THROW THE WAFERS
INTO MY CARAMEL.

ADDING THE WAFER COOKIES

MADE IT HARDEN A LOT QUICKER.
(Jackie) IT'S PRETTY HARD.

I'M THINKING IT'S NOT
GONNA COME TOGETHER.

****

THIS IS
YOUR 3-MINUTE WARNING.

(Brian) AS TIME'S WINDING DOWN,

I FEEL LIKE I GOT TO GET
ANOTHER COMPONENT ONTO MY PLATE,

SO I'M GONNA DO
A VANILLA WHIPPED CREAM.

I REALLY NEED THIS WIN.

THIS WOULD TAKE A LOT
OF THE NONBELIEVERS AND HATERS

AND PRETTY MUCH
JUST SHUT ‘EM UP.

(Jackie) I ADD CREAM
TO THE CARAMEL

TO TRY TO SALVAGE IT AND MAKE IT MORE
OF A SAUCE. (speaking indistinctly)

AT THIS POINT I HAVE TO USE IT BECAUSE
IT HAS MY WAFERS IN IT. OH, CRAP.

I'M KIND OF STUCK.

TEN, NINE, EIGHT,

SEVEN, SIX, FIVE,

FOUR, THREE, TWO, ONE.

THAT IS IT.
TIME IS UP.

(exhales)

(Brian) EVERYTHING
LOOKS REALLY GOOD,

BUT MAN, IS MY STORY
GONNA SELL THIS DISH?

I THINK IT'LL DEFINITELY
SHOW CHEF RON

THAT I'M CAPABLE
OF MAKING SOMETHING GREAT,

AND I'M HOPING THAT
THAT WILL OUTWEIGH

THE NEGATIVE OF THE CARAMEL.

♪♪

THE INGREDIENTS FOR
YOUR CHOCOLATE DESSERT...

THE INSPIRATION...

CHEF BRIAN.

MY INSPIRATION WAS
THE CAT FOOD COMMERCIALS

WHERE A CAT'S ALWAYS GOING UP
TO THIS REALLY FANCY BOWL

TO GET HIS FOOD,

SO THAT'S WHAT I USED AS
MY VESSEL FOR MY DESSERT TODAY.

I DID A CHOCOLATE BLACK GARLIC
MASCARPONE MOUSSE

WITH BRûLéED WAFERS

AND THE GUMMY FISH
THAT WERE COATED IN CHOCOLATE.

INTENSE.

DEEP.

I DIP INTO THE CHOCOLATE,
AND IT'S SO RICH.

IT LINGERS.

I'M STILL IN
THE CHOCOLATE EXPERIENCE.

GUMMY FISH-
HOW DID YOU TREAT THEM?

I REALLY DIDN'T THINK
THEY NEEDED MUCH TREATMENT

SO I JUST COATED THEM
IN THE CHOCOLATE.

MM-HMM.

THE GUMMY FISH
TAKES A LONG TIME TO CHEW.

I STILL HAVE BITS
IN MY MOUTH.

IT IS A BIT ANNOYING

BECAUSE I CAN'T ENJOY
MY DESSERT.

DO YOU THINK THIS REPRESENTS
THE BEST THAT YOU HAVE?

I BELIEVE SO, YES.

YOU HAVEN'T GIVEN ME
ANY DECORATION.

INGREDIENTS ARE FILLED
INTO A TULIP CUP,

BUT THERE'S NO ATTEMPT
TO DECORATE, TO ENHANCE.

I WAS PLANNING ON DOING A BALL
OF YARN WITH THE SPUN SUGAR.

IT JUST WASN'T
COMING OUT.

VISUALLY, YOU DON'T THINK
THAT YOU GAVE UP?

I THINK I GAVE IT EVERYTHING
I COULD WITH WHAT I WAS GIVEN.

I THINK YOU GAVE UP
ON SPUN SUGAR.

A BALL OF YARN ON TOP

WOULD HAVE GIVEN ME
THE IDEA OF THE CAT.

CHEF JACKIE, TELL ME
ABOUT YOUR DESSERT.

I HAVE A CAT AT HOME,

AND SHE LOVES TO PLAY WITH
LITTLE ITTY-BITTY FUZZY BALLS,

AND SHE ACTUALLY LOVES
PASTRY CREAM.

SO I MADE
A BLACK GARLIC CROQUEMBOUCHE

WITH A CHOCOLATE PASTRY CREAM
AND A GUMMY FISH PASTRY CREAM.

I HAVE THE DARK CHOCOLATE,

SATISFYING,
MELTS ON MY PALATE,

AND THEN I GET THE HIT.

I LOVE THE GUMMY FISH
BEING MELTED INTO PASTRY CREAM.

TELL ME ABOUT THE TOPPING.

TO DRIZZLE ON TOP,
I MADE A CARAMEL.

IT GOT EXTREMELY, EXTREMELY,
EXTREMELY HARD.

(thumping)
HARD, IT IS.

AND THEN I ADDED THE WAFERS
INTO THAT.

HMM. EXCUSE ME.

THAT'S NOT GOOD.

THE WAFERS HARDENED
WITH THE CARAMEL.

YOU MADE A FATAL MISTAKE.

ONE OF YOU HAS PROVEN
YOU HAVE IT.

ONE OF YOU HAS NOT.

(Jackie) ALL THE THINGS I CAME
IN HERE WANTING TO PROVE,

I THINK I PROVED,

AND WINNING
WOULD MEAN THE WORLD.

(Brian) I NEED THIS WIN.

IT'S REALLY GONNA SOLIDIFY ME
AS A PASTRY CHEF.

IT'S ALSO GOING TO TELL ME

THAT I REALLY MADE
A GOOD CHOICE IN MY LIFE.

IN THAT TEST,

CHEF JACKIE,

YOU WERE NO SWEET GENIUS.

THANK YOU.
CONGRATULATIONS.

(Jackie) I FEEL VERY SAD
ABOUT BEING ELIMINATED,

BUT I'M A COMPETITOR.

I LEARNED THAT I CAN DO
WHATEVER I PUT MY MIND TO.

I JUST NEED TO STUDY
A LITTLE MORE.

WELL, CHEF BRIAN,

YOU WERE THE ONLY CHEF
ABLE TO PROVE TO ME

THAT YOU ARE A SWEET GENIUS.
IT'S AN HONOR.

YOU BELONG IN MY WORLD OF DESSERTS.
THANK YOU.

AND YOU HAVE
JUST WON $10,000.

AAH! I WON.

WOW, WHAT A RUSH.

CULINARY SCHOOL REALLY CHANGED
EVERYTHING FOR ME.

IT GOT ME OUT OF WHAT WAS
TURNING INTO A VERY BAD LIFE.

YOU KNOW, THAT'S SOMETHING
I WAS ALWAYS SEARCHING FOR,

WHAT CAN MAKE ME SMILE.
AND WHO KNEW IT WAS PASTRY?