Sweet Genius (2011–…): Season 1, Episode 3 - Candied Genius - full transcript
The chefs try to create frozen desserts with candied ginger and squid ink.
(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.
I'M CHAD DURKIN.
I'M ONLY 27,
AND I AM A MACHINE, YEAH.
I AM AN EXECUTIVE PASTRY CHEF
AND HAVE BEEN
FOR ABOUT TEN YEARS.
I PRODUCE HIGH-END PRODUCTS
FOR HOTELS,
CASINOS, COUNTRY CLUBS,
AIRLINES, SUPERMARKETS.
I DO 20 WEDDING CAKES A WEEKEND.
I'M TRAINED TO WORK DAYS
WITHOUT SLEEP
AND FOOD AND WATER.
IT JUST FEEDS
THE ADRENALINE IN ME.
I DID MY FIRST COMPETITION
IN HIGH SCHOOL,
AND I'VE NEVER STOPPED
COMPETING.
I COMPETE TO WIN, SO THAT'S
KIND OF WHAT I'M GONNA DO.
I'M MELISSA MILLER.
I AM THE PASTRY CHEF
AT ZOE'S CUPCAKE CAFE
IN TEANECK.
I WAS AN OPERA SINGER GROWING UP.
(woman vocalizing)
I WAS ON THE STAGE
EVERY MOMENT.
WHEN I WAS IN COLLEGE
FOR MUSIC,
I MADE THE HARDEST DECISION
OF MY LIFE,
AND I CHANGED CAREERS.
I AM COMPETING TODAY
TO PROVE THAT I DID MAKE
THE RIGHT DECISION
AND TO CHALLENGE MYSELF.
WHEN I SEND A DESSERT OUT
IN A RESTAURANT,
IT'S LIKE PERFORMING.
IT'S LIKE GOING ON STAGE
AND HAVING THE CURTAIN COME UP.
MY PHILOSOPHY-
DO WHAT MAKES YOUR HEART SING,
AND YOU WILL BE A SWEET GENIUS.
I LEFT ISRAEL TWO YEARS AGO.
MY NAME IS VICTOR DELL'AQUILA,
AND I AM AN OLD-SCHOOL
PASTRY CHEF WITH A MODERN EDGE.
I'VE TRAINED IN ITALY,
AND I WORKED IN SOME OF THE BEST
RESTAURANTS IN NEW YORK CITY.
NOW I CONSULT
WITH FOOD MANUFACTURERS
ON HOW TO MASS-PRODUCE
FANTASTIC DESSERTS.
I WANT TO WIN THIS COMPETITION
FOR PERSONAL PRIDE.
LIFE IS NOTHING WITHOUT
EXPERIENCES, GOOD OR BAD.
I'M PREPARED
TO BRING MY "A" GAME
AGAINST THE YOUNG CATS.
(computer voice) THE SEARCH
FOR THE SWEET GENIUS BEGINS.
CHEF RON BEN-ISRAEL.
(Melissa) RON IS
AN AMAZING PASTRY CHEF.
I DEFINITELY REALLY WANT
TO IMPRESS HIM.
CHEFS, THERE WILL BE
THREE TESTS...
EACH WILL HAVE
MANDATORY INGREDIENTS
AND AN INSPIRATION.
YOUR DESSERT MUST INCORPORATE
THESE ELEMENTS.
YOU ALL HAVE PROVEN EXPERTISE
IN DESSERTS.
BUT I'M 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.
(Chad) I MAKE PLETHORAS
OF ICE CREAM AND SORBETS.
I'M PUMPED. I'M READY
TO ROCK 'N' ROLL.
AND I HAVE WICKEDLY CALCULATED
THE VARIABLES.
SALT AND VINEGAR POTATO CHIPS.
THAT INGREDIENT IS MANDATORY
FOR THE FIRST TEST.
THESE CHIPS ARE PRODUCED
MY IMMERSING SLICED POTATOES
IN VINEGAR
PRIOR TO FRYING AND SALTING.
LIKE ALL CHIPS,
THEY BECOME SOGGY
IF EXPOSED TO MOISTURE.
AND WHAT ELSE IS THERE
COMING YOUR WAY?
SEXY HIGH HEELS,
THE OBJECT OF SWEET INSPIRATION.
HIGH HEELS GIVE THE ILLUSION
OF LONGER, MORE SHAPELY LEGS
AND HAVE AN ASSOCIATIVE
OF LEISURE, SOPHISTICATION,
AND SEXUALITY
THROUGHOUT MODERN TIMES.
(Melissa)
I'M THINKING,
OH, MY GOD,
WHAT DID I GET MYSELF INTO?
YOU WILL HAVE 40 MINUTES
FOR THIS TEST.
(Ron) START THE CLOCK.
(Chad) I COMPETE ALL THE TIME.
IT'S LIKE MY BLOOD, YOU KNOW?
IT MAKES ME MOTIVATED.
POTATO CHIPS WAS THE INGREDIENT,
SO I THOUGHT, WELL,
POTATO CHIP STREUSEL.
IT ADDS TEXTURE.
IT LOOKS KIND OF PRETTY.
BECAUSE HE NEEDS
A FROZEN DESSERT,
I WANT TO MAKE THIS LIGHT.
I'M GONNA MAKE A PEAR SORBET.
THAT'S GONNA BE ON TOP
OF THE STREUSEL.
TO BE A SWEET GENIUS,
YOU HAVE TO HAVE EDUCATION,
KNOWLEDGE, TECHNIQUE.
THAT'S WHAT I'M GOOD AT.
I AM A MASTER OF THIS TRAIT.
RIGHT BEHIND, BEHIND, BEHIND.
COMING AROUND.
CHAD IS LIKE ME 20 YEARS AGO-
HUNGRY, AGGRESSIVE.
WHAT I AM GOING FOR IS TO BE
MORE ELEGANT, MORE MATURE,
WHICH IS WHAT I AM.
I SEE THE HIGH-HEEL SHOES,
SO I THINK I WANT TO DO
SOMETHING IN THE FASHION WORLD.
I'M MAKING A CHIFFON ICE CREAM.
IN CULINARY TERMS, A CHIFFON
IS WHEN YOU FOLD IN MERINGUE
TO LIGHTEN SOMETHING.
WHEN I SEE THE POTATO CHIPS,
I'M THINKING A CRUNCHY ELEMENT.
I WANT TO MAKE
A CARAMEL SALT AND VINEGAR
POTATO CHIPS.
THINK ABOUT THE CONCEPT
OF HIGH-HEEL SHOES.
IT'S AN IDEA, NOT JUST A SHAPE.
MEASURING CUPS?
I AM RUNNING AROUND. I'M FRANTIC.
FLOUR, FLOUR.
I'M UP AGAINST THREE OTHER PEOPLE
TO PROVE
I KNOW WHAT I'M DOING.
I WANTED TO DO A BAKED ITEM
TO PRESENT A COUPLE
DIFFERENT TECHNIQUES.
I'M GONNA MAKE
A VANILLA POTATO CHIP CAKE
LAYERED WITH VANILLA ICE CREAM.
I CAN USE THESE CHIPS
TO GIVE A GREAT TEXTURE.
I WANT THE CAKE TO RESEMBLE
THE SOLE OF A SHOE.
HOPEFULLY IT PAYS OFF.
I'M CHOP THE SWEET POTATO.
IT'S DIFFERENT.
CHEFS, KEEP IN MIND,
YOU WILL NEVER KNOW
UNTIL YOU KNOW
HOW MANY WICKED INGREDIENTS
I MIGHT SEND YOUR WAY.
BE READY TO ADJUST ANY TIME.
I'M DOING MULTIPLE COMPONENTS.
I'M PUSHING MYSELF.
SO I'M GOING TO USE A SHOT GLASS
WITH A PEAR PURéE CORDIAL
TO GIVE ME THAT SHAPE,
THAT FLOW TO MAKE THE HIGH HEEL.
I AM HOPING CHEF RON SEES
THE TECHNIQUES THAT I PUT FORTH.
(Victor) I'M LOOKING
FOR PARCHMENT PAPER NOW
BECAUSE ONE OF THE THINGS
THAT I WANTED TO DO
WAS A CHOCOLATE DECORATION.
A CHOCOLATE DECORATION
IS GOING TO ELEVATE MY DESSERT.
AGAIN, WE'RE TALKING
ABOUT LUXURY.
WE'RE TALKING ABOUT FASHION.
UNFORTUNATELY, THERE'S NO
BAKER'S PARCHMENT TO BE FOUND.
(Victor)
I'LL JUST USE THIS.
I GRABBED THE FIRST PIECE
OF PAPER THAT CAME TO MY HAND,
WHICH HAPPENED TO BE
MY SECOND PIECE OF SKETCH PAPER.
(Chad) IF I NEEDED
PARCHMENT PAPER,
WHERE WOULD I FIND IT? IS THERE ANY
PARCH-(Victor) COULDN'T FIND IT.
YOU KNOW WHAT I USED? MY SKETCH PAPER.
OH. THANKS, CHEF. I APPRECIATE IT.
(Chad) VICTOR KNOWS HIS STUFF.
HE GETS WHAT IT IS
TO BE A GOOD CHEF.
I THINK THE THING
THAT GOES AGAINST HIM
IS BEING AN OLDER GENTLEMEN
AND NOT HAVING THE SPEED
AND INTENSITY
THAT YOU NEED IN ORDER
TO DO A TIMED COMPETITION.
I'M TRYING TO GET THE DESSERT
TO LOOK LIKE THE HEEL,
SO I WAS LIKE,
NEED TO BE LITERAL.
WELL, I'M A REALLY GOOD
FREEHAND PIPER.
PIPE TWO HIGH HEELS-
NO PROBLEM.
DUST 'EM WITH GOLD-
IT'S EXACTLY WHAT IT IS.
YOU KNOW WHAT THAT MEANS.
OH, NO.
LOOK TO SEE
WHAT SPECIAL INGREDIENT
YOU MUST INCLUDE
IN YOUR DESSERTS NOW.
OH, GOD.
♪♪
♪♪
WHAT DO WE HAVE HERE?
A BLOCK OF BRIE.
PRODUCED FROM AGED COW'S MILK,
BRIE HAS A RICH, PUNGENT FLAVOR
CONSIDERED AN IDEAL
ACCOMPANIMENT TO FRUIT.
BRIE IS GONNA BE TOUGH.
(Melissa) I ALREADY STARTED
MAKING AN ICE CREAM BASE.
SO NOW THE BRIE'S HERE.
MY IDEA IS PUT IT
INTO MY ICE CREAM BASE.
BRIE IS NOT AS PUNGENT
AS A LOT OF OTHER CHEESES.
IT WOULD GIVE IT,
LIKE, A SILKY TEXTURE.
THE THING'S SO TALL.
OH, MY GOD.
(Victor) I WAS LIKE,
HOW AM I GONNA WORK
A SAVORY ELEMENT
INTO MY SWEET DESSERT?
BUT BECAUSE IT'S VERY CREAMY,
AND IT'S NOT TOO HEAVILY CHEESY,
IT'S A NO-BRAINER.
IT'S GOTTA GO
INTO THE ICE CREAM BASE.
PUT THIS IN
AND COOK IT A LITTLE BIT.
SO I HAVE TO INCORPORATE THAT
AND REALLY EMULSIFY
THAT CHEESE INTO MY MILK.
(Chad) BRIE CHEESE.
PERFECT I DID PEAR.
WHAT A GREAT COMBINATION.
I WAS LIKE, I WIN.
MY PLAN WAS TO MAKE
AN ADDITIONAL FROZEN COMPONENT
WITH THE PEAR SORBET
BECAUSE I WANTED TO SHOW
TEXTURE AND SKILL.
YOU KNOW,
I WANTED TO SHOW LAYERING.
BRIE VANILLA ICE CREAM
IT IS.
♪ BRIE CHEESE ICE CREAM
♪ WITH VANILLA BEAN
SO I WANT TO BE DIFFERENT.
(Melissa)
I'M LOOKING AROUND RIGHT NOW
FOR ANOTHER ASPECT
OF MY DESSERT.
AND I PASS THE SHELF
WITH SOME CARAMEL SYRUP
ALREADY IN A JAR.
IT GOES GREAT WITH THE SALTINESS
OF THE CHIPS.
I FIGURE IT'S ON THE SHELF-
I CAN USE IT, RIGHT?
(Victor)
I WANT TO MAKE A CARAMEL
THAT'S GONNA BE STRONG
AND FLAVORFUL
TO STAND UP TO THE SALT
AND THE VINEGAR IN THE CHIP.
SO I TAKE A SAUTé PAN
AND PUT IT ON FULL HEAT.
AND I PUT SOME
SUPERFINE SUGAR IN
TILL I START TO SEE THE SMOKE.
I THEN TOTALLY ENROBE THE CHIPS
IN MY CARAMEL.
IT IS REALLY IMPORTANT FOR ME
TO WIN THE COMPETITION
TO PROVE THAT I CAN
STILL COMPETE
WITH GUYS AND GALS
WHO ARE A LOT YOUNGER.
HOT BEHIND.
HOT BEHIND.
(Chad) HOT BEHIND.
HOT BEHIND.
I HEARD CHEF CHAD SAY
"BEHIND YOU, BEHIND YOU."
IN A PROFESSIONAL KITCHEN,
THOSE ARE THE GUYS
YOU WANT TO STAY AWAY FROM.
(Chad) IT'S THE LAST COMPONENTS.
WELL, I HAVE EXTRA PEAR PURéE.
LET ME MAKE A PEAR SHOT.
FLAVORS ARE VERY IMPORTANT
TO CHEF RON,
SO I SPLICE THAT
WITH A LITTLE ORANGE LIQUEUR
TO KIND OF ADD DEPTH.
PERFECT.
WHAT? OH, YEAH.
(laughing)
(Melissa) I LOOK OVER,
AND AMOS PUT EVERYTHING HE MADE
INTO A JAR.
IT LOOKED LIKE SOME
SCIENCE EXPERIMENT.
I JUST DIDN'T GET IT.
THIS IS YOUR 2-MINUTE WARNING.
(Victor)
I NEED A FOAM FOR MY DISH.
IT'S GONNA ADD HEIGHT TO LOOK
LIKE THE HIGH-HEEL SHOES.
IT NEEDED A STABILIZER,
BUT 'CAUSE I DON'T HAVE TIME,
I HOPE CHEF RON
WILL GET TO JUDGE IT
BEFORE THE FOAM BREAKS DOWN.
ICE CREAM SCOOPER?
(Melissa) TIME IS TICKING.
I NEED TO GET
THE ICE CREAM OUT NOW.
I DON'T HAVE A SPATULA,
SO I IMPROVISED WITH MY HANDS.
ONLY ONE MINUTE TO GO.
(Melissa) OH, MY GOD.
IT'S LOOKING GREAT.
(Ron) COUNTING DOWN-
TEN, NINE,
EIGHT, SEVEN,
SIX, FIVE,
FOUR, THREE,
TWO, ONE.
TIME IS UP.
THAT IS IT.
(Victor) JUST MADE IT.
(laughing)
(Chad) I FEEL GOOD.
I FEEL GOOD.
I FEEL CONFIDENT.
AMOS' DESSERT-IT LOOKED
LIKE GRANDMA'S PORRIDGE
WITH A GIANT AFRO ON TOP.
I WAS LIKE, OH.
♪♪
(Melissa) SO I'M WALKING
UP THE STEPS TO RON,
AND MY HEART IS IN MY THROAT.
I'M JUST HOLDING MY BREATH,
WAITING TO HEAR
WHAT HE'S GONNA SAY.
THE INGREDIENTS
FOR YOUR FROZEN DESSERT-
SALT AND VINEGAR POTATO CHIPS
AND BRIE CHEESE.
THE INSPIRATION...
CHEF MELISSA.
(Melissa)
I MADE A POTATO CHIP CAKE
TO RESEMBLE A SOLE
OF A SHOE.
I MADE, UM, A REALLY BEAUTIFUL
BRIE ICE CREAM
TO GO IN THE MIDDLE.
HMM.
PLEASANT,
SILKY, WITH JUST A WHIFF
OF CHEESE.
THE CAKE-
CRUNCHY,
PLAIN.
DID YOU MAKE CARAMEL?
NO. NO, I-THERE WAS, UM,
A CARAMEL BOURBON GLAZE
THAT I USED.
CARAMEL IS NOT
THAT DIFFICULT TO MAKE.
WELL, I DID BAKE THE CAKE,
AND THAT-THAT WAS A BIG ELEMENT
THAT I NEEDED TO FOCUS ON
TO CREATE MY VISION.
INDEED, YOU SPENT TIME
MAKING THE CAKE. YES.
THIS IS
THE FROZEN CHALLENGE.
I WILL CONSIDER
YOUR DESSERT.
CHEF CHAD.
(Chad) I WANTED TO CREATE
SOMETHING WITH BALANCE,
AND I FEEL LIKE
HIGH-HEEL SHOES-
YOU NEED A LOT OF BALANCE,
UH, IN ORDER TO DO IT.
IT'S A PEAR
AND ORANGE LIQUEUR SORBET.
IT'S A BRIE AND VANILLA BEAN
ICE CREAM.
AND UNDER THAT IS
A SALT AND VINEGAR
POTATO CHIP STREUSEL.
ELEGANT,
PROVOCATIVE.
POTATO CHIPS-
UNDISCERNABLE.
I CAN TASTE THE BRIE.
IT GOES WELL
WITH THE PEARS.
I DON'T TASTE VINEGAR
AND THE SALT.
I WISH THERE WAS MORE.
CHEF VICTOR, TELL ME
WHAT YOU'VE MADE FOR ME.
WELL, MY INSPIRATION WAS
THE FASHION INDUSTRY AS A WHOLE.
THERE IS A CHIFFON ICE CREAM
WITH BRIE AND VANILLA.
IN ADDITION,
I TOPPED IT WITH A FOAM
OF CRèME ANGLAISE.
IT'S NOT TOO SWEET,
BUT IT IS EGGY.
I TASTE RAW EGGS.
AND YOUR FOAM HAS DEFLATED.
FROZEN DESSERTS
ARE ALL ABOUT TEXTURE.
YOU NEEDED SOME KIND
OF STABILIZER.
YES. IT ENDED UP BEING SOUP.
CHEF AMOS,
WHAT DOES A HIGH-HEEL SHOE
MEAN TO YOU IN THIS DESSERT?
THE ICE CREAM?
(Amos) SWEET POTATO.
PLAYFUL,
UNUSUAL.
YOU'RE THE ONLY CHEF
IN THIS TEST
THAT DID NOT MAKE
A BRIE ICE CREAM.
BUT THIS IS HUGE.
IT'S MESSY.
YOU HAVE GOOD IDEAS
AND SOME IDEAS
THAT DID NOT WORK.
♪♪
CHEFS, I GAVE YOU
40 MINUTES
TO SHOW ME
WHO JUST MIGHT
HAVE THE CAPACITY
FOR GENIUS.
ONE OF YOU
DID NOT DEMONSTRATE
THIS KIND OF PROMISE.
♪♪
♪♪
CHEF MELISSA,
YOU CREATED A PLEASANT
BRIE ICE CREAM,
BUT YOUR MAIN COMPONENT
WAS A CAKE.
I DOUBT WHETHER YOU PUT
YOUR HARDEST EFFORT
INTO THE FROZEN ELEMENT.
CHEF VICTOR,
YOU ATTEMPTED TO MAKE FOAM
IN A SIPHON
WITHOUT A STABILIZER.
THAT RESULTED
A VERY FLAT SUBSTANCE.
ULTIMATELY, IT DID NOT
TRANSLATE TO THE PLATE.
CHEF VICTOR,
IN THAT TEST YOU...
WERE NO SWEET GENIUS.
THANK YOU, CHEF.
(Victor) WHEN I LEFT,
I DIDN'T THINK I WOULD TAKE IT
AS HARD AS I DID,
BUT IT DEFINITELY HURT.
WHEN YOU KINDA OPEN YOURSELF UP,
AND THEN YOU'RE JUDGED ON IT,
IT KINDA MAKES YOU FALL BACK
INTO YOUR SHELL.
(Ron) THREE OF YOU
HAVE PERSEVERED
TO FACE THE SECOND TEST.
YOU WILL GET 50 MINUTES
TO BAKE ME A STUNNING
AND DELICIOUS
BAKED DESSERT.
AND WHAT INGREDIENT
DO I HAVE FOR YOU HERE?
MADE FROM SYNTHETIC RUBBER
AND FLAVORINGS,
BUBBLE GUM SOFTENS, BUT WILL
NOT DISSOLVE WHEN CHEWED
AND BECOMES INFLEXIBLE
WHEN CHILLED.
BUBBLE GUM-I'VE NEVER WORKED
WITH IT BEFORE,
SO I HAVE NO IDEA WHAT IT'S
GONNA DO TO ANY OF MY RECIPES.
INSPIRED BY...
A TURTLE.
GENIUS.
WHAT?
THE SEA TURTLE,
ONE OF THE MOST ANCIENT
REPTILES ON EARTH,
IS A SYMBOL OF LONGEVITY
AND WISDOM.
YOU WILL HAVE 50 MINUTES
FOR THIS TEST.
START THE CLOCK.
OH, YEAH.
OH, THANKS.
(Chad) BUBBLE GUM.
I'M LIKE, HOW CAN I MAKE
ANYTHING DELICIOUS
WITH BUBBLE GUM?
GUM IS TEXTURALLY CHEWY.
I'M GONNA INCORPORATE FLAVOR,
BUT MAKE SOMETHING CREAMY.
I MELT IT IN THE HEAVY CREAM,
STRAIN IT OUT,
AND I PROCEED TO MAKE
BUBBLE GUM CRèME BRûLéE.
I WANT TO MAKE
THE INSPIRATION LITERAL
AND SHOW NEW TECHNIQUES.
SO I'M GOING TO MAKE
THE WHOLE TURTLE
AND THEN HAVE THE TURTLE
ON TOP OF THE CRèME BRûLéE.
WHY SO HIGH?
(Melissa) I WANTED TO DO A CUPCAKE
BECAUSE THEY'RE
VERY TRENDY RIGHT NOW.
WHEN I'M LOOKING
AT THIS SCULPTURE,
I'M THINKING ABOUT
ALL THE COLORS ON A BEACH-
THE REDS, THE PINKS,
THE COLORS IN THE SKY.
MY STRATEGY IS TO INCORPORATE
THE BUBBLE GUM SYRUP
INTO A BEAUTIFUL
MERINGUE-TYPE ICING.
AND I THINK IT WOULD BE
REALLY FLUFFY AND VISUAL.
WHO WANTS TO WALK AWAY
WITH $10,000? SHOW ME.
SO I WANT TO MAKE BAKLAVA
WITH AMAZING
BUBBLE GUM ICE CREAM.
BUT THE TEXTURE
FOR THE BUBBLE GUM
IS, LIKE, VERY CHEWY...
(Ron) SURPRISE,
A VERY NICE INGREDIENT
IS COMING YOUR WAY,
BUT WILL IT WORK NICELY
WITH YOUR DESSERT?
RAINBOW CARROTS.
OH, MY LORDY.
RAINBOW CARROTS
DERIVE THEIR VIVID COLORS
FROM 419 DIFFERENT
PHYTOCHEMICALS.
STEAMING BRINGS OUT
THEIR NATURAL SWEETNESS,
WHILE DRY-HEAT COOKING RESULTS
IN A SHARPER FLAVOR.
AS SOON AS I SAW THE CARROTS,
I WANT TO PUT THEM IN THE CAKE,
BECAUSE I KNOW
THAT THEY'RE GONNA WORK.
SO NOW I'M GOING TO MAKE
A CARROT-LEMON-THYME CUPCAKE
WITH A BUBBLE GUM ICING
WITH CARAMELIZED RAINBOW CARROTS
ON THE SIDE.
(Chad) THE CARROTS CAME OUT.
I'M LIKE,
BUBBLE GUM AND CARROTS-
I WOULD NEVER DO
THAT COMBINATION. UGH.
AND I'M, LIKE, THINKING,
I'M JUST-
I GOTTA KEEP THEM
ON A SEPARATE PLATE.
BAM. INSPIRATION COMES IN-
I'LL USE IT AS SEA KELP,
THE TURTLE'S FOOD.
SALT, SALT, SALT, SALT, SALT, SALT.
I AM ALSO MAKING
A PASSION FRUIT CRUMBLE.
THE CARROTS WILL GO
ON TOP OF THAT.
I'M A SWEET GENIUS
BECAUSE I'M DOING
MULTIPLE COMPONENTS.
I'M DOING A LOT OF FLAVORS.
I'M PUSHING SKILLS,
SHOWING TECHNIQUES.
THIS DESSERT IS GOING
TO PUT ME ABOVE THE REST.
I START THE SUGAR TURTLE.
I COOKED IT
TO 155 DEGREES CELSIUS,
WHICH I COULD TELL
BY THE BUBBLE.
I POURED IT OUT, AND THEN
I STARTED KNEADING AIR INTO IT
TO MAKE IT BEAUTIFUL.
IF I DO WIN,
I THINK IT WOULD PROVE
TO MY FATHER THAT I DID MAKE
THE RIGHT DECISION
BY PUTTING MY MUSIC CAREER
ON THE SIDE.
SO I'M COOKING MY SUGAR
FOR MY MERINGUE ICING...
THERMOMETERS?
AND I CAN'T FIND A CANDY THERMOMETER.
OR NOT.
I'M RUNNING ALL OVER,
SO I DECIDED TO WING IT
AND SEE IF I COULD
GET IT RIGHT-
WHAT TEMPERATURE THE SUGAR WAS
TO ADD IT TO MY WHIPPING WHITES.
UNFORTUNATELY,
I DIDN'T GUESS RIGHT.
(groans) MY MERINGUE
NOW HAS JUST FALLEN.
****.
THIS IS NOT WORKING.
IT'S JUST TURNING
INTO A DISASTER.
I NEED TO GO TO PLAN "B."
FIVE MINUTES, CHEFS.
FIVE MINUTES LEFT.
(Chad) I AM STRUGGLING
A LITTLE BIT TO KEEP THE SHINE
WHILE GETTING THE SHAPE.
I'M TRYING MY BEST
TO CUT IT CLEAN
SO THAT IT WILL SIT
ON TOP OF THE RAMEKIN
AND THEN MAKE THE LEGS
AS FAST AS I CAN.
CAN'T FORGET
THE TURTLE'S TAIL.
(Melissa)
BECAUSE I MESSED UP MY MERINGUE,
I GOTTA FIGURE OUT
SOMETHING ELSE FOR MY ICING.
MASCARPONE'S GONNA HAVE TO WORK.
I HOPE I DON'T BLOW THIS.
(Ron) HURRY UP, CHEFS.
15 SECONDS.
(Chad)
I'M RUNNING OUT OF TIME,
AND I PLATE THE SLAW
ON THE WRONG DISH.
THREE, TWO, ONE.
(Chad) CRèME BRûLéE,
SLAW, TURTLE-
TIME IS UP. THAT IS IT.
I FEEL A LITTLE DISAPPOINTED
IN MYSELF
THAT I MADE A DUMB ERROR.
THE SLAW SHOULD HAVE BEEN
WITH THE PASSION FRUIT.
I AM HOPING CHEF RON
DOESN'T THINK IT'S DISGUSTING.
♪♪
♪♪
THE INGREDIENTS
FOR YOUR BAKED DESSERT...
THE INSPIRATION...
CHEFS,
LET US FIND OUT
WHO PASSED
MY SECOND TEST.
CHEF AMOS, YOU'RE FIRST.
(Amos) I MADE BAKLAVA
WITH BUBBLE GUM ICE CREAM.
I'M GOING TO TRY
YOUR ICE CREAM FIRST.
MMM.
(chuckling)
FUN. YEAH.
FESTIVE.
WHERE WERE THE CARROTS?
DELICIOUS.
THE TURTLE INSPIRATION?
I SEE.
UNDERCOOKED.
DO YOU THINK
YOU PULLED IT OUT TOO SOON?
AL DENTE IS NICE... YEAH.
BUT NOT FOR FILO DOUGH.
CHEF AMOS, YOU THINK
OF YOURSELF AS A GENIUS?
YEAH...
A GENIUS LEARNS
ALL THE TIME.
BECAUSE YOU ADDED
CARROTS,
WHICH HAVE
HIGH MOISTURE CONTENT,
THE CENTER
DID NOT BAKE ENOUGH.
CHEF MELISSA.
(Melissa) I MADE A CARROT-
LEMON-THYME CUPCAKE
WITH, UH, MASCARPONE-
BUBBLE GUM ICING.
INSPIRATION?
WHEN I SAW THE TURTLE,
IT MADE ME THINK
OF A BEACH AT SUNSET,
YOU KNOW, THE REDS,
THE PINKS.
SUGARY,
GIRLY,
CLOYING.
THE CARROTS-
THE ADDITION OF THYME
MADE THEM MORE EARTHY.
I WAS PLEASED WITH THAT.
THANK YOU, CHEF.
YOU WERE ABLE
TO SWITCH YOUR PLAN
AND INCLUDE THE CARROTS
IN YOUR BAKED DESSERT.
HOWEVER,
THE INSPIRATION
SIGNIFIES THOUGHT,
LONGEVITY,
GRACE.
YOU SERVED ME A CUPCAKE.
THE CUPCAKE
IS TOO TEMPORARY,
TOO CHILDISH.
AND THE WRAPPER...
CHEF CHAD.
SHOULD I START WITH THE TURTLE?
(Chad) YEAH. IT'S THIN ENOUGH
THAT YOU CAN ACTUALLY BREAK
THE TURTLE.
AT LEAST YOU HAVE
SOME FUN, RIGHT?
INSIDE IS ACTUALLY
A CARROT-CUCUMBER SLAW
WITH A HINT OF MINT
AND THEN A BUBBLE GUM
CRèME BRûLéE
AND A PASSION FRUIT CRISP.
YOUR BUBBLE GUM CRèME BRûLéE
IS A FANTASTIC SURPRISE.
IT'S MELLOW, CREAMY,
HIDDEN UNDERNEATH
A SHELL
OF HARD,
CRACKLING SUGAR.
HOWEVER, ONCE I GOT
TO THE CARROT...
IT WAS A MESS.
HOW DO THE STRANDS OF CARROT
AND CUCUMBER AND MINT
GO WITH BUBBLE GUM?
(Chad) OF COURSE.
I MEAN, CARROTS DON'T
MESH WELL WITH BUBBLE GUM.
I'M NOT GONNA TELL HIM
I MESSED UP.
I TASTED
ALL THE INGREDIENTS.
I THINK IT WAS GOOD,
AND IT TASTED FINE.
DO YOU THINK IT WAS
A GOOD COMBINATION?
I THINK ALL THE FLAVORS
OVERALL ON THE PLATE-YES.
♪♪
INDEED,
SOMEONE HAS FAILED
THIS SECOND TEST
AND HAS TO GO.
♪♪
♪♪
CHEFS,
I DO NOT YET KNOW
WHICH ONE OF YOU
IS GOING TO BE
A SWEET GENIUS,
BUT I KNOW FOR SURE
WHO IS NOT.
(Chad) I AM NERVOUS. IF I GET
MOVED ON TO THE NEXT ROUND,
I WILL MAKE A DESSERT
THAT IS GONNA BLOW
HIS SOCKS OFF.
CHEF AMOS...
YOU STAY.
CHEF MELISSA, YOUR FLAVORS
AND INTERPRETATION
OF THE INSPIRATION-
LACKING.
CHEF CHAD,
I CHALLENGE
YOUR FLAVOR COMBINATIONS.
IN THAT TEST,
CHEF MELISSA,
YOU...
WERE NO SWEET GENIUS.
THANK YOU VERY MUCH
FOR THIS OPPORTUNITY.
IT WAS SUCH A PLEASURE
TO MEET YOU FINALLY.
(Melissa) SO YOU KNOW,
I'M PROUD OF WHAT I DID.
AND I STILL TOTALLY PROVED
TO MY FAMILY
THAT THIS WAS
THE RIGHT DECISION FOR ME.
I JUST DON'T UNDERSTAND
WHY CHAD GETS TO MOVE ON
WITH HIS VEGETABLE CRèME BRûLéE.
MMM...
(smacks lips)
CHEF CHAD, CHEF AMOS,
WHICH ONE OF YOU
WILL CLAIM THE TITLE
OF SWEET GENIUS?
I WILL, CHEF.
YOU WILL HAVE 60 MINUTES
FOR THE FINAL TEST-
CHOCOLATE DESSERT.
CHOCOLATE IS A PRECISE CRAFT
THAT EVERY PASTRY CHEF
MUST MASTER
IN ORDER TO BE DEEMED A GENIUS.
I'M SENDING YOU
A MANDATORY INGREDIENT-
CANDIED APPLES.
THE CANDY COATING
MADE OF SUGAR,
CORN SYRUP,
AND FOOD COLORING
IS COOKED AT A TEMPERATURE
OF 290 DEGREES FAHRENHEIT
AND REMAINS HARD UNTIL EXPOSED
TO LIQUID OR HEAT.
(Chad) I THINK, OKAY,
I'M GONNA NEED TO ACHIEVE
THAT APPLE FLAVOR, BECAUSE
THE CHOCOLATE'S GONNA MASK IT.
YOUR FINAL DESSERTS
MUST BE INSPIRED BY...
MASQUERADE MASK.
FIRST WORN DURING
CARNIVAL CELEBRATIONS
IN MEDIEVAL EUROPE,
THESE MASKS WERE DECORATED
WITH SUMPTUOUS JEWELS
AND EXOTIC FEATHERS
FAVORED BY ARISTOCRATS.
FIND THE INSPIRATION
HIDDEN BEHIND THIS MASK.
YOU WILL HAVE 60 MINUTES
FOR THIS TEST.
START THE CLOCK.
(Chad)
THE THINGS I'M REMINDED OF
WHEN I SEE A MASQUERADE MASK-
UH, YOU KNOW,
NEW ORLEANS AND ALL THAT,
CARNIVAL AND THINGS LIKE THAT.
SO I DECIDED TO MAKE
A TRADITIONAL-STYLE
DECADENCE TORT.
IT IS PRETTY MUCH LIKE
A FLOURLESS CHOCOLATE CAKE.
IT'S ALMOST LIKE
A CHOCOLATE CUSTARD.
IT IS THE EPITOME
OF CHOCOLATE DESSERT.
I'M GONNA MIX A LITTLE BIT OF
THE CANDIED APPLE JUICE IN IT
AND PUT THE REST
INTO A CANDIED APPLE GELéE.
IT'S FINAL ROUND,
JUST ME AND AMOS.
MY WHOLE IDEA
IS TO USE CHOCOLATE
IN EVERY POSSIBLE FORM.
IT'S A LITTLE RISKY.
I WANT TO DO IT RIGHT.
I'M LOOKING
FOR WELL-TEMPERED CHOCOLATE
WITH SHEEN AND SNAP.
GIVE ME THE PASSION
OF CHOCOLATE.
CHEF AMOS,
WHAT'S IN THE POT?
(Chad) I TAKE POPCORN,
HAZELNUTS,
AND HAZELNUT FLOUR,
A LITTLE BUTTER,
A LITTLE SUGAR,
MAKE A CRUST
FOR THIS CHOCOLATE CAKE,
WHICH IS SO THICK AND DECADENT,
AND THEN RIGHT TO THE OVEN.
SO IMMEDIATELY
I NEED TO SET THAT GELéE.
I TAKE THE CANDIED APPLE,
MEASURE IT OUT,
MELT THE GELATIN,
EMULSIFY IT INTO THE PURéE,
SET IT IN THE FREEZER-DONE.
I HAVE SEVEN GOLD MEDALS
IN CERTIFIED COMPETITIONS,
BUT I'VE NEVER BEEN
TESTED THIS WAY.
I JUST NEED TO MAKE SURE
EVERYTHING'S TIGHT,
EVERYTHING'S CLEAN.
I WANT TO BE CERTIFIED
AS A MASTER CHEF.
THAT'S WHY I DO
A LOT OF THESE COMPETITIONS,
'CAUSE I'M BUILDING MYSELF.
(Ron) HERE WE GO AGAIN, CHEFS.
WHAT COULD THE NEW
MANDATORY INGREDIENT BE?
WILL IT THROW YOUR PLANS OFF?
I SURE HOPE NOT.
NEITHER DO I.
♪♪
♪♪
WHAT COULD THE NEW
MANDATORY INGREDIENT BE?
THIS GRASS ACQUIRES
A STRONG BITTER FLAVOR
IF ALLOWED TO GROW LONG.
IN JUICE FORM,
IT IS BEST CONSUMED
IN COMBINATION
WITH NATURAL SWEETENERS
SUCH AS CARROT,
ORANGE, AND BANANA.
(Chad) I'VE WORKED
WITH WHEATGRASS
THREE TIMES, MAYBE.
I KNOW IT'S VERY GRASSY.
I NEED TO EMULSIFY IT SOMEHOW.
SO I THINK I'M GONNA MAKE
A CHOCOLATE CONSOMMé
AND USE THAT
AS MY STEEPING AGENT.
IT'S VERY SUBTLE,
AND IT'S A GOOD CONTRAST
AGAINST THAT HEAVY,
DECADENT DESSERT
AND THAT CANDIED APPLE FLAVOR.
(Chad)
I'M FEELING GOOD.
I'M FEELING LIKE
I PROBABLY HAVE THIS IN THE BAG.
BUT I THINK IT NEEDS
SOMETHING ELSE.
I THINK IT'S TIME
FOR A NICE WARM ITEM.
IT'S MARDI GRAS.
IT NEEDS A BEIGNET.
AND I MAKE MY BEIGNET BATTER,
WHICH IS A BASIC CAKE BATTER,
MAKE WHEATGRASS-
CHOCOLATE GANACHE,
AND TAKE THE GANACHE,
DIP IT IN THE BATTER,
DROP IT IN THE OIL.
AND IT CREATES THESE
BITE-SIZE MOLTEN LAVA CAKES,
WHICH, I MEAN-
WHO DOESN'T LOVE THAT?
BUT I JUST WANT
TO KEEP 'EM WARM,
SO I PUT 'EM IN THE OVEN.
CHEFS, THIS IS
YOUR 5-MINUTE WARNING.
ONLY TWO MINUTES LEFT.
(Chad)
I REALLY NEED TO MAKE SURE
THAT I AM VERY LITERAL
WITH THE INSPIRATION,
SO I'M GONNA MAKE
A CHOCOLATE MASK.
(Ron) I SEE BONBONS.
I SEE CHOCOLATE.
I SEE SUGAR WORK.
I'M VERY ENCOURAGED.
THE FINAL DETAIL
WERE TWO LOOPS,
RED AND YELLOW,
LIKE STREAMERS.
COUNTING DOWN-
TEN, NINE,
EIGHT, SEVEN...
(Chad) I REALLY NEED TO MAKE
SURE THE PLATING IS PERFECT.
(Ron) FOUR, THREE,
TWO, ONE.
THAT IS IT, CHEFS.
STEP AWAY FROM THE PLATES.
(Chad) THE TIMER GOES OFF.
EVERYTHING'S ON THERE
EXCEPT THE BEIGNET...****!
THE ONE ELEMENT THAT REALLY
WAS TRUE AND DEAR TO ME.
I LEFT IT IN THE OVEN.
♪♪
THE INGREDIENTS
FOR YOUR CHOCOLATE DESSERT...
THE INSPIRATION...
(Ron) CHEF CHAD.
(Chad) WELL, FROM THE TOP
THERE'S THE CHOCOLATE MASK,
MILK CHOCOLATE ICE CREAM,
THEN A CHOCOLATE DECADENCE TORT
WITH CANDIED APPLE GELéE.
IT SITS INTO A WHEATGRASS
AND CHOCOLATE CONSOMMé.
THAT IS AN IMPRESSIVE
CHOCOLATE PRESENTATION.
AND IT WOULD HAVE HAD
A WHEATGRASS-CHOCOLATE BEIGNET,
BUT I FORGOT IT.
I WOULD HAVE LOVED TO TRY
THOSE DEEP-FRIED BEIGNETS.
THE CHOCOLATE CAKE-
IT'S EXTREMELY DECADENT.
THERE'S SOMETHING
UNEXPECTED.
IT'S THE PURéE
OF THE CANDIED APPLE.
THAT IS SUBLIME.
CONSOMMé...
GRASSY.
THE GELéE IS ALSO
THE CANDIED APPLE?
YES, CORRECT.
(sighs)
COMPLEX,
YET A BIT GUMMY.
YOU HAD SO MANY
DIFFERENT PROJECTS
GOING ON AT THE SAME TIME.
WERE YOU OVERLY AMBITIOUS?
HMM, PROBABLY, YEAH.
CHEF AMOS.
(Amos) SO I MAKE A RED WINE
WITH SPICES...
UNBELIEVABLE.
THANK YOU.
VERY SEXY.
THIS IS NOT
YOUR USUAL FONDUE DISH.
THANK YOU, CHEF.
WHERE IS
YOUR WHEATGRASS?
MMM, WOW.
UNUSUAL,
ALIVE.
I KNOW
IT IS DIFFICULT...(sighs)
TO CREATE
THE PERFECT BONBONS
WITH NO AIR BUBBLES,
WITH A PERFECT TEMPER.
GOOD TEMPER. YEAH.
HOWEVER...
A LOT OF THE ELEMENTS
ON YOUR PLATE
ARE READY-MADE-
STRAWBERRY,
PINEAPPLE, LYCHEE-
THAT WERE NOT
TRANSFORMED BY YOU
AS A CHEF.
AMOS' DISH-
IT DOESN'T SCREAM MASQUERADE.
NO, IT SCREAMS,
YOU KNOW, FONDUE PARTY.
BOTH OF YOU
ARE FINE CHEFS,
BUT I CAN
ONLY CHOOSE ONE.
(Chad) WHEN I THINK GENIUS,
I THINK A DUDE IN HIS LAB,
YOU KNOW, SMOKING ELIXIRS
AND KNOWLEDGE, LIKE,
JUST KNOWING EVERYTHING.
AND I FEEL
LIKE I POSSESS THAT.
CHEF CHAD,
IN THAT TEST
YOU...
WERE NO SWEET GENIUS.
OKAY. THANK YOU, CHEF.
I APPRECIATE THE OPPORTUNITY.
CONGRATS. THANKS.
I'M DISAPPOINTED IN MYSELF
BECAUSE I LEFT A COMPONENT OUT,
AND IT WAS SLOPPY,
BUT I COOKED IT
LIKE IT WAS MY LAST.
AND IT JUST DIDN'T,
I GUESS, COME THROUGH.
IT DIDN'T TRANSCEND.
CHEF AMOS,
YOU ARE A SWEET GENIUS
LIKE ME.
YOUR FOOD WAS EXTRAORDINARY.
YOUR ATTITUDE WAS AMAZING.
WHEN I LOOK AT YOUR WORK,
I HAVE THE SENSE
THAT YOU ARE A MAD ARTIST.
YOU BELONG IN MY WORLD
OF DESSERTS.
AND YOU HAVE JUST WON
$10,000.
THIS FEEL AMAZING
TO BE A SWEET GENIUS.
I'M VERY, VERY EXCITED.
I WORK VERY HARD
FOR THIS MOMENT.
TODAY I PROVE MYSELF
I'M GOOD. I WIN.
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.
I'M CHAD DURKIN.
I'M ONLY 27,
AND I AM A MACHINE, YEAH.
I AM AN EXECUTIVE PASTRY CHEF
AND HAVE BEEN
FOR ABOUT TEN YEARS.
I PRODUCE HIGH-END PRODUCTS
FOR HOTELS,
CASINOS, COUNTRY CLUBS,
AIRLINES, SUPERMARKETS.
I DO 20 WEDDING CAKES A WEEKEND.
I'M TRAINED TO WORK DAYS
WITHOUT SLEEP
AND FOOD AND WATER.
IT JUST FEEDS
THE ADRENALINE IN ME.
I DID MY FIRST COMPETITION
IN HIGH SCHOOL,
AND I'VE NEVER STOPPED
COMPETING.
I COMPETE TO WIN, SO THAT'S
KIND OF WHAT I'M GONNA DO.
I'M MELISSA MILLER.
I AM THE PASTRY CHEF
AT ZOE'S CUPCAKE CAFE
IN TEANECK.
I WAS AN OPERA SINGER GROWING UP.
(woman vocalizing)
I WAS ON THE STAGE
EVERY MOMENT.
WHEN I WAS IN COLLEGE
FOR MUSIC,
I MADE THE HARDEST DECISION
OF MY LIFE,
AND I CHANGED CAREERS.
I AM COMPETING TODAY
TO PROVE THAT I DID MAKE
THE RIGHT DECISION
AND TO CHALLENGE MYSELF.
WHEN I SEND A DESSERT OUT
IN A RESTAURANT,
IT'S LIKE PERFORMING.
IT'S LIKE GOING ON STAGE
AND HAVING THE CURTAIN COME UP.
MY PHILOSOPHY-
DO WHAT MAKES YOUR HEART SING,
AND YOU WILL BE A SWEET GENIUS.
I LEFT ISRAEL TWO YEARS AGO.
MY NAME IS VICTOR DELL'AQUILA,
AND I AM AN OLD-SCHOOL
PASTRY CHEF WITH A MODERN EDGE.
I'VE TRAINED IN ITALY,
AND I WORKED IN SOME OF THE BEST
RESTAURANTS IN NEW YORK CITY.
NOW I CONSULT
WITH FOOD MANUFACTURERS
ON HOW TO MASS-PRODUCE
FANTASTIC DESSERTS.
I WANT TO WIN THIS COMPETITION
FOR PERSONAL PRIDE.
LIFE IS NOTHING WITHOUT
EXPERIENCES, GOOD OR BAD.
I'M PREPARED
TO BRING MY "A" GAME
AGAINST THE YOUNG CATS.
(computer voice) THE SEARCH
FOR THE SWEET GENIUS BEGINS.
CHEF RON BEN-ISRAEL.
(Melissa) RON IS
AN AMAZING PASTRY CHEF.
I DEFINITELY REALLY WANT
TO IMPRESS HIM.
CHEFS, THERE WILL BE
THREE TESTS...
EACH WILL HAVE
MANDATORY INGREDIENTS
AND AN INSPIRATION.
YOUR DESSERT MUST INCORPORATE
THESE ELEMENTS.
YOU ALL HAVE PROVEN EXPERTISE
IN DESSERTS.
BUT I'M 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.
(Chad) I MAKE PLETHORAS
OF ICE CREAM AND SORBETS.
I'M PUMPED. I'M READY
TO ROCK 'N' ROLL.
AND I HAVE WICKEDLY CALCULATED
THE VARIABLES.
SALT AND VINEGAR POTATO CHIPS.
THAT INGREDIENT IS MANDATORY
FOR THE FIRST TEST.
THESE CHIPS ARE PRODUCED
MY IMMERSING SLICED POTATOES
IN VINEGAR
PRIOR TO FRYING AND SALTING.
LIKE ALL CHIPS,
THEY BECOME SOGGY
IF EXPOSED TO MOISTURE.
AND WHAT ELSE IS THERE
COMING YOUR WAY?
SEXY HIGH HEELS,
THE OBJECT OF SWEET INSPIRATION.
HIGH HEELS GIVE THE ILLUSION
OF LONGER, MORE SHAPELY LEGS
AND HAVE AN ASSOCIATIVE
OF LEISURE, SOPHISTICATION,
AND SEXUALITY
THROUGHOUT MODERN TIMES.
(Melissa)
I'M THINKING,
OH, MY GOD,
WHAT DID I GET MYSELF INTO?
YOU WILL HAVE 40 MINUTES
FOR THIS TEST.
(Ron) START THE CLOCK.
(Chad) I COMPETE ALL THE TIME.
IT'S LIKE MY BLOOD, YOU KNOW?
IT MAKES ME MOTIVATED.
POTATO CHIPS WAS THE INGREDIENT,
SO I THOUGHT, WELL,
POTATO CHIP STREUSEL.
IT ADDS TEXTURE.
IT LOOKS KIND OF PRETTY.
BECAUSE HE NEEDS
A FROZEN DESSERT,
I WANT TO MAKE THIS LIGHT.
I'M GONNA MAKE A PEAR SORBET.
THAT'S GONNA BE ON TOP
OF THE STREUSEL.
TO BE A SWEET GENIUS,
YOU HAVE TO HAVE EDUCATION,
KNOWLEDGE, TECHNIQUE.
THAT'S WHAT I'M GOOD AT.
I AM A MASTER OF THIS TRAIT.
RIGHT BEHIND, BEHIND, BEHIND.
COMING AROUND.
CHAD IS LIKE ME 20 YEARS AGO-
HUNGRY, AGGRESSIVE.
WHAT I AM GOING FOR IS TO BE
MORE ELEGANT, MORE MATURE,
WHICH IS WHAT I AM.
I SEE THE HIGH-HEEL SHOES,
SO I THINK I WANT TO DO
SOMETHING IN THE FASHION WORLD.
I'M MAKING A CHIFFON ICE CREAM.
IN CULINARY TERMS, A CHIFFON
IS WHEN YOU FOLD IN MERINGUE
TO LIGHTEN SOMETHING.
WHEN I SEE THE POTATO CHIPS,
I'M THINKING A CRUNCHY ELEMENT.
I WANT TO MAKE
A CARAMEL SALT AND VINEGAR
POTATO CHIPS.
THINK ABOUT THE CONCEPT
OF HIGH-HEEL SHOES.
IT'S AN IDEA, NOT JUST A SHAPE.
MEASURING CUPS?
I AM RUNNING AROUND. I'M FRANTIC.
FLOUR, FLOUR.
I'M UP AGAINST THREE OTHER PEOPLE
TO PROVE
I KNOW WHAT I'M DOING.
I WANTED TO DO A BAKED ITEM
TO PRESENT A COUPLE
DIFFERENT TECHNIQUES.
I'M GONNA MAKE
A VANILLA POTATO CHIP CAKE
LAYERED WITH VANILLA ICE CREAM.
I CAN USE THESE CHIPS
TO GIVE A GREAT TEXTURE.
I WANT THE CAKE TO RESEMBLE
THE SOLE OF A SHOE.
HOPEFULLY IT PAYS OFF.
I'M CHOP THE SWEET POTATO.
IT'S DIFFERENT.
CHEFS, KEEP IN MIND,
YOU WILL NEVER KNOW
UNTIL YOU KNOW
HOW MANY WICKED INGREDIENTS
I MIGHT SEND YOUR WAY.
BE READY TO ADJUST ANY TIME.
I'M DOING MULTIPLE COMPONENTS.
I'M PUSHING MYSELF.
SO I'M GOING TO USE A SHOT GLASS
WITH A PEAR PURéE CORDIAL
TO GIVE ME THAT SHAPE,
THAT FLOW TO MAKE THE HIGH HEEL.
I AM HOPING CHEF RON SEES
THE TECHNIQUES THAT I PUT FORTH.
(Victor) I'M LOOKING
FOR PARCHMENT PAPER NOW
BECAUSE ONE OF THE THINGS
THAT I WANTED TO DO
WAS A CHOCOLATE DECORATION.
A CHOCOLATE DECORATION
IS GOING TO ELEVATE MY DESSERT.
AGAIN, WE'RE TALKING
ABOUT LUXURY.
WE'RE TALKING ABOUT FASHION.
UNFORTUNATELY, THERE'S NO
BAKER'S PARCHMENT TO BE FOUND.
(Victor)
I'LL JUST USE THIS.
I GRABBED THE FIRST PIECE
OF PAPER THAT CAME TO MY HAND,
WHICH HAPPENED TO BE
MY SECOND PIECE OF SKETCH PAPER.
(Chad) IF I NEEDED
PARCHMENT PAPER,
WHERE WOULD I FIND IT? IS THERE ANY
PARCH-(Victor) COULDN'T FIND IT.
YOU KNOW WHAT I USED? MY SKETCH PAPER.
OH. THANKS, CHEF. I APPRECIATE IT.
(Chad) VICTOR KNOWS HIS STUFF.
HE GETS WHAT IT IS
TO BE A GOOD CHEF.
I THINK THE THING
THAT GOES AGAINST HIM
IS BEING AN OLDER GENTLEMEN
AND NOT HAVING THE SPEED
AND INTENSITY
THAT YOU NEED IN ORDER
TO DO A TIMED COMPETITION.
I'M TRYING TO GET THE DESSERT
TO LOOK LIKE THE HEEL,
SO I WAS LIKE,
NEED TO BE LITERAL.
WELL, I'M A REALLY GOOD
FREEHAND PIPER.
PIPE TWO HIGH HEELS-
NO PROBLEM.
DUST 'EM WITH GOLD-
IT'S EXACTLY WHAT IT IS.
YOU KNOW WHAT THAT MEANS.
OH, NO.
LOOK TO SEE
WHAT SPECIAL INGREDIENT
YOU MUST INCLUDE
IN YOUR DESSERTS NOW.
OH, GOD.
♪♪
♪♪
WHAT DO WE HAVE HERE?
A BLOCK OF BRIE.
PRODUCED FROM AGED COW'S MILK,
BRIE HAS A RICH, PUNGENT FLAVOR
CONSIDERED AN IDEAL
ACCOMPANIMENT TO FRUIT.
BRIE IS GONNA BE TOUGH.
(Melissa) I ALREADY STARTED
MAKING AN ICE CREAM BASE.
SO NOW THE BRIE'S HERE.
MY IDEA IS PUT IT
INTO MY ICE CREAM BASE.
BRIE IS NOT AS PUNGENT
AS A LOT OF OTHER CHEESES.
IT WOULD GIVE IT,
LIKE, A SILKY TEXTURE.
THE THING'S SO TALL.
OH, MY GOD.
(Victor) I WAS LIKE,
HOW AM I GONNA WORK
A SAVORY ELEMENT
INTO MY SWEET DESSERT?
BUT BECAUSE IT'S VERY CREAMY,
AND IT'S NOT TOO HEAVILY CHEESY,
IT'S A NO-BRAINER.
IT'S GOTTA GO
INTO THE ICE CREAM BASE.
PUT THIS IN
AND COOK IT A LITTLE BIT.
SO I HAVE TO INCORPORATE THAT
AND REALLY EMULSIFY
THAT CHEESE INTO MY MILK.
(Chad) BRIE CHEESE.
PERFECT I DID PEAR.
WHAT A GREAT COMBINATION.
I WAS LIKE, I WIN.
MY PLAN WAS TO MAKE
AN ADDITIONAL FROZEN COMPONENT
WITH THE PEAR SORBET
BECAUSE I WANTED TO SHOW
TEXTURE AND SKILL.
YOU KNOW,
I WANTED TO SHOW LAYERING.
BRIE VANILLA ICE CREAM
IT IS.
♪ BRIE CHEESE ICE CREAM
♪ WITH VANILLA BEAN
SO I WANT TO BE DIFFERENT.
(Melissa)
I'M LOOKING AROUND RIGHT NOW
FOR ANOTHER ASPECT
OF MY DESSERT.
AND I PASS THE SHELF
WITH SOME CARAMEL SYRUP
ALREADY IN A JAR.
IT GOES GREAT WITH THE SALTINESS
OF THE CHIPS.
I FIGURE IT'S ON THE SHELF-
I CAN USE IT, RIGHT?
(Victor)
I WANT TO MAKE A CARAMEL
THAT'S GONNA BE STRONG
AND FLAVORFUL
TO STAND UP TO THE SALT
AND THE VINEGAR IN THE CHIP.
SO I TAKE A SAUTé PAN
AND PUT IT ON FULL HEAT.
AND I PUT SOME
SUPERFINE SUGAR IN
TILL I START TO SEE THE SMOKE.
I THEN TOTALLY ENROBE THE CHIPS
IN MY CARAMEL.
IT IS REALLY IMPORTANT FOR ME
TO WIN THE COMPETITION
TO PROVE THAT I CAN
STILL COMPETE
WITH GUYS AND GALS
WHO ARE A LOT YOUNGER.
HOT BEHIND.
HOT BEHIND.
(Chad) HOT BEHIND.
HOT BEHIND.
I HEARD CHEF CHAD SAY
"BEHIND YOU, BEHIND YOU."
IN A PROFESSIONAL KITCHEN,
THOSE ARE THE GUYS
YOU WANT TO STAY AWAY FROM.
(Chad) IT'S THE LAST COMPONENTS.
WELL, I HAVE EXTRA PEAR PURéE.
LET ME MAKE A PEAR SHOT.
FLAVORS ARE VERY IMPORTANT
TO CHEF RON,
SO I SPLICE THAT
WITH A LITTLE ORANGE LIQUEUR
TO KIND OF ADD DEPTH.
PERFECT.
WHAT? OH, YEAH.
(laughing)
(Melissa) I LOOK OVER,
AND AMOS PUT EVERYTHING HE MADE
INTO A JAR.
IT LOOKED LIKE SOME
SCIENCE EXPERIMENT.
I JUST DIDN'T GET IT.
THIS IS YOUR 2-MINUTE WARNING.
(Victor)
I NEED A FOAM FOR MY DISH.
IT'S GONNA ADD HEIGHT TO LOOK
LIKE THE HIGH-HEEL SHOES.
IT NEEDED A STABILIZER,
BUT 'CAUSE I DON'T HAVE TIME,
I HOPE CHEF RON
WILL GET TO JUDGE IT
BEFORE THE FOAM BREAKS DOWN.
ICE CREAM SCOOPER?
(Melissa) TIME IS TICKING.
I NEED TO GET
THE ICE CREAM OUT NOW.
I DON'T HAVE A SPATULA,
SO I IMPROVISED WITH MY HANDS.
ONLY ONE MINUTE TO GO.
(Melissa) OH, MY GOD.
IT'S LOOKING GREAT.
(Ron) COUNTING DOWN-
TEN, NINE,
EIGHT, SEVEN,
SIX, FIVE,
FOUR, THREE,
TWO, ONE.
TIME IS UP.
THAT IS IT.
(Victor) JUST MADE IT.
(laughing)
(Chad) I FEEL GOOD.
I FEEL GOOD.
I FEEL CONFIDENT.
AMOS' DESSERT-IT LOOKED
LIKE GRANDMA'S PORRIDGE
WITH A GIANT AFRO ON TOP.
I WAS LIKE, OH.
♪♪
(Melissa) SO I'M WALKING
UP THE STEPS TO RON,
AND MY HEART IS IN MY THROAT.
I'M JUST HOLDING MY BREATH,
WAITING TO HEAR
WHAT HE'S GONNA SAY.
THE INGREDIENTS
FOR YOUR FROZEN DESSERT-
SALT AND VINEGAR POTATO CHIPS
AND BRIE CHEESE.
THE INSPIRATION...
CHEF MELISSA.
(Melissa)
I MADE A POTATO CHIP CAKE
TO RESEMBLE A SOLE
OF A SHOE.
I MADE, UM, A REALLY BEAUTIFUL
BRIE ICE CREAM
TO GO IN THE MIDDLE.
HMM.
PLEASANT,
SILKY, WITH JUST A WHIFF
OF CHEESE.
THE CAKE-
CRUNCHY,
PLAIN.
DID YOU MAKE CARAMEL?
NO. NO, I-THERE WAS, UM,
A CARAMEL BOURBON GLAZE
THAT I USED.
CARAMEL IS NOT
THAT DIFFICULT TO MAKE.
WELL, I DID BAKE THE CAKE,
AND THAT-THAT WAS A BIG ELEMENT
THAT I NEEDED TO FOCUS ON
TO CREATE MY VISION.
INDEED, YOU SPENT TIME
MAKING THE CAKE. YES.
THIS IS
THE FROZEN CHALLENGE.
I WILL CONSIDER
YOUR DESSERT.
CHEF CHAD.
(Chad) I WANTED TO CREATE
SOMETHING WITH BALANCE,
AND I FEEL LIKE
HIGH-HEEL SHOES-
YOU NEED A LOT OF BALANCE,
UH, IN ORDER TO DO IT.
IT'S A PEAR
AND ORANGE LIQUEUR SORBET.
IT'S A BRIE AND VANILLA BEAN
ICE CREAM.
AND UNDER THAT IS
A SALT AND VINEGAR
POTATO CHIP STREUSEL.
ELEGANT,
PROVOCATIVE.
POTATO CHIPS-
UNDISCERNABLE.
I CAN TASTE THE BRIE.
IT GOES WELL
WITH THE PEARS.
I DON'T TASTE VINEGAR
AND THE SALT.
I WISH THERE WAS MORE.
CHEF VICTOR, TELL ME
WHAT YOU'VE MADE FOR ME.
WELL, MY INSPIRATION WAS
THE FASHION INDUSTRY AS A WHOLE.
THERE IS A CHIFFON ICE CREAM
WITH BRIE AND VANILLA.
IN ADDITION,
I TOPPED IT WITH A FOAM
OF CRèME ANGLAISE.
IT'S NOT TOO SWEET,
BUT IT IS EGGY.
I TASTE RAW EGGS.
AND YOUR FOAM HAS DEFLATED.
FROZEN DESSERTS
ARE ALL ABOUT TEXTURE.
YOU NEEDED SOME KIND
OF STABILIZER.
YES. IT ENDED UP BEING SOUP.
CHEF AMOS,
WHAT DOES A HIGH-HEEL SHOE
MEAN TO YOU IN THIS DESSERT?
THE ICE CREAM?
(Amos) SWEET POTATO.
PLAYFUL,
UNUSUAL.
YOU'RE THE ONLY CHEF
IN THIS TEST
THAT DID NOT MAKE
A BRIE ICE CREAM.
BUT THIS IS HUGE.
IT'S MESSY.
YOU HAVE GOOD IDEAS
AND SOME IDEAS
THAT DID NOT WORK.
♪♪
CHEFS, I GAVE YOU
40 MINUTES
TO SHOW ME
WHO JUST MIGHT
HAVE THE CAPACITY
FOR GENIUS.
ONE OF YOU
DID NOT DEMONSTRATE
THIS KIND OF PROMISE.
♪♪
♪♪
CHEF MELISSA,
YOU CREATED A PLEASANT
BRIE ICE CREAM,
BUT YOUR MAIN COMPONENT
WAS A CAKE.
I DOUBT WHETHER YOU PUT
YOUR HARDEST EFFORT
INTO THE FROZEN ELEMENT.
CHEF VICTOR,
YOU ATTEMPTED TO MAKE FOAM
IN A SIPHON
WITHOUT A STABILIZER.
THAT RESULTED
A VERY FLAT SUBSTANCE.
ULTIMATELY, IT DID NOT
TRANSLATE TO THE PLATE.
CHEF VICTOR,
IN THAT TEST YOU...
WERE NO SWEET GENIUS.
THANK YOU, CHEF.
(Victor) WHEN I LEFT,
I DIDN'T THINK I WOULD TAKE IT
AS HARD AS I DID,
BUT IT DEFINITELY HURT.
WHEN YOU KINDA OPEN YOURSELF UP,
AND THEN YOU'RE JUDGED ON IT,
IT KINDA MAKES YOU FALL BACK
INTO YOUR SHELL.
(Ron) THREE OF YOU
HAVE PERSEVERED
TO FACE THE SECOND TEST.
YOU WILL GET 50 MINUTES
TO BAKE ME A STUNNING
AND DELICIOUS
BAKED DESSERT.
AND WHAT INGREDIENT
DO I HAVE FOR YOU HERE?
MADE FROM SYNTHETIC RUBBER
AND FLAVORINGS,
BUBBLE GUM SOFTENS, BUT WILL
NOT DISSOLVE WHEN CHEWED
AND BECOMES INFLEXIBLE
WHEN CHILLED.
BUBBLE GUM-I'VE NEVER WORKED
WITH IT BEFORE,
SO I HAVE NO IDEA WHAT IT'S
GONNA DO TO ANY OF MY RECIPES.
INSPIRED BY...
A TURTLE.
GENIUS.
WHAT?
THE SEA TURTLE,
ONE OF THE MOST ANCIENT
REPTILES ON EARTH,
IS A SYMBOL OF LONGEVITY
AND WISDOM.
YOU WILL HAVE 50 MINUTES
FOR THIS TEST.
START THE CLOCK.
OH, YEAH.
OH, THANKS.
(Chad) BUBBLE GUM.
I'M LIKE, HOW CAN I MAKE
ANYTHING DELICIOUS
WITH BUBBLE GUM?
GUM IS TEXTURALLY CHEWY.
I'M GONNA INCORPORATE FLAVOR,
BUT MAKE SOMETHING CREAMY.
I MELT IT IN THE HEAVY CREAM,
STRAIN IT OUT,
AND I PROCEED TO MAKE
BUBBLE GUM CRèME BRûLéE.
I WANT TO MAKE
THE INSPIRATION LITERAL
AND SHOW NEW TECHNIQUES.
SO I'M GOING TO MAKE
THE WHOLE TURTLE
AND THEN HAVE THE TURTLE
ON TOP OF THE CRèME BRûLéE.
WHY SO HIGH?
(Melissa) I WANTED TO DO A CUPCAKE
BECAUSE THEY'RE
VERY TRENDY RIGHT NOW.
WHEN I'M LOOKING
AT THIS SCULPTURE,
I'M THINKING ABOUT
ALL THE COLORS ON A BEACH-
THE REDS, THE PINKS,
THE COLORS IN THE SKY.
MY STRATEGY IS TO INCORPORATE
THE BUBBLE GUM SYRUP
INTO A BEAUTIFUL
MERINGUE-TYPE ICING.
AND I THINK IT WOULD BE
REALLY FLUFFY AND VISUAL.
WHO WANTS TO WALK AWAY
WITH $10,000? SHOW ME.
SO I WANT TO MAKE BAKLAVA
WITH AMAZING
BUBBLE GUM ICE CREAM.
BUT THE TEXTURE
FOR THE BUBBLE GUM
IS, LIKE, VERY CHEWY...
(Ron) SURPRISE,
A VERY NICE INGREDIENT
IS COMING YOUR WAY,
BUT WILL IT WORK NICELY
WITH YOUR DESSERT?
RAINBOW CARROTS.
OH, MY LORDY.
RAINBOW CARROTS
DERIVE THEIR VIVID COLORS
FROM 419 DIFFERENT
PHYTOCHEMICALS.
STEAMING BRINGS OUT
THEIR NATURAL SWEETNESS,
WHILE DRY-HEAT COOKING RESULTS
IN A SHARPER FLAVOR.
AS SOON AS I SAW THE CARROTS,
I WANT TO PUT THEM IN THE CAKE,
BECAUSE I KNOW
THAT THEY'RE GONNA WORK.
SO NOW I'M GOING TO MAKE
A CARROT-LEMON-THYME CUPCAKE
WITH A BUBBLE GUM ICING
WITH CARAMELIZED RAINBOW CARROTS
ON THE SIDE.
(Chad) THE CARROTS CAME OUT.
I'M LIKE,
BUBBLE GUM AND CARROTS-
I WOULD NEVER DO
THAT COMBINATION. UGH.
AND I'M, LIKE, THINKING,
I'M JUST-
I GOTTA KEEP THEM
ON A SEPARATE PLATE.
BAM. INSPIRATION COMES IN-
I'LL USE IT AS SEA KELP,
THE TURTLE'S FOOD.
SALT, SALT, SALT, SALT, SALT, SALT.
I AM ALSO MAKING
A PASSION FRUIT CRUMBLE.
THE CARROTS WILL GO
ON TOP OF THAT.
I'M A SWEET GENIUS
BECAUSE I'M DOING
MULTIPLE COMPONENTS.
I'M DOING A LOT OF FLAVORS.
I'M PUSHING SKILLS,
SHOWING TECHNIQUES.
THIS DESSERT IS GOING
TO PUT ME ABOVE THE REST.
I START THE SUGAR TURTLE.
I COOKED IT
TO 155 DEGREES CELSIUS,
WHICH I COULD TELL
BY THE BUBBLE.
I POURED IT OUT, AND THEN
I STARTED KNEADING AIR INTO IT
TO MAKE IT BEAUTIFUL.
IF I DO WIN,
I THINK IT WOULD PROVE
TO MY FATHER THAT I DID MAKE
THE RIGHT DECISION
BY PUTTING MY MUSIC CAREER
ON THE SIDE.
SO I'M COOKING MY SUGAR
FOR MY MERINGUE ICING...
THERMOMETERS?
AND I CAN'T FIND A CANDY THERMOMETER.
OR NOT.
I'M RUNNING ALL OVER,
SO I DECIDED TO WING IT
AND SEE IF I COULD
GET IT RIGHT-
WHAT TEMPERATURE THE SUGAR WAS
TO ADD IT TO MY WHIPPING WHITES.
UNFORTUNATELY,
I DIDN'T GUESS RIGHT.
(groans) MY MERINGUE
NOW HAS JUST FALLEN.
****.
THIS IS NOT WORKING.
IT'S JUST TURNING
INTO A DISASTER.
I NEED TO GO TO PLAN "B."
FIVE MINUTES, CHEFS.
FIVE MINUTES LEFT.
(Chad) I AM STRUGGLING
A LITTLE BIT TO KEEP THE SHINE
WHILE GETTING THE SHAPE.
I'M TRYING MY BEST
TO CUT IT CLEAN
SO THAT IT WILL SIT
ON TOP OF THE RAMEKIN
AND THEN MAKE THE LEGS
AS FAST AS I CAN.
CAN'T FORGET
THE TURTLE'S TAIL.
(Melissa)
BECAUSE I MESSED UP MY MERINGUE,
I GOTTA FIGURE OUT
SOMETHING ELSE FOR MY ICING.
MASCARPONE'S GONNA HAVE TO WORK.
I HOPE I DON'T BLOW THIS.
(Ron) HURRY UP, CHEFS.
15 SECONDS.
(Chad)
I'M RUNNING OUT OF TIME,
AND I PLATE THE SLAW
ON THE WRONG DISH.
THREE, TWO, ONE.
(Chad) CRèME BRûLéE,
SLAW, TURTLE-
TIME IS UP. THAT IS IT.
I FEEL A LITTLE DISAPPOINTED
IN MYSELF
THAT I MADE A DUMB ERROR.
THE SLAW SHOULD HAVE BEEN
WITH THE PASSION FRUIT.
I AM HOPING CHEF RON
DOESN'T THINK IT'S DISGUSTING.
♪♪
♪♪
THE INGREDIENTS
FOR YOUR BAKED DESSERT...
THE INSPIRATION...
CHEFS,
LET US FIND OUT
WHO PASSED
MY SECOND TEST.
CHEF AMOS, YOU'RE FIRST.
(Amos) I MADE BAKLAVA
WITH BUBBLE GUM ICE CREAM.
I'M GOING TO TRY
YOUR ICE CREAM FIRST.
MMM.
(chuckling)
FUN. YEAH.
FESTIVE.
WHERE WERE THE CARROTS?
DELICIOUS.
THE TURTLE INSPIRATION?
I SEE.
UNDERCOOKED.
DO YOU THINK
YOU PULLED IT OUT TOO SOON?
AL DENTE IS NICE... YEAH.
BUT NOT FOR FILO DOUGH.
CHEF AMOS, YOU THINK
OF YOURSELF AS A GENIUS?
YEAH...
A GENIUS LEARNS
ALL THE TIME.
BECAUSE YOU ADDED
CARROTS,
WHICH HAVE
HIGH MOISTURE CONTENT,
THE CENTER
DID NOT BAKE ENOUGH.
CHEF MELISSA.
(Melissa) I MADE A CARROT-
LEMON-THYME CUPCAKE
WITH, UH, MASCARPONE-
BUBBLE GUM ICING.
INSPIRATION?
WHEN I SAW THE TURTLE,
IT MADE ME THINK
OF A BEACH AT SUNSET,
YOU KNOW, THE REDS,
THE PINKS.
SUGARY,
GIRLY,
CLOYING.
THE CARROTS-
THE ADDITION OF THYME
MADE THEM MORE EARTHY.
I WAS PLEASED WITH THAT.
THANK YOU, CHEF.
YOU WERE ABLE
TO SWITCH YOUR PLAN
AND INCLUDE THE CARROTS
IN YOUR BAKED DESSERT.
HOWEVER,
THE INSPIRATION
SIGNIFIES THOUGHT,
LONGEVITY,
GRACE.
YOU SERVED ME A CUPCAKE.
THE CUPCAKE
IS TOO TEMPORARY,
TOO CHILDISH.
AND THE WRAPPER...
CHEF CHAD.
SHOULD I START WITH THE TURTLE?
(Chad) YEAH. IT'S THIN ENOUGH
THAT YOU CAN ACTUALLY BREAK
THE TURTLE.
AT LEAST YOU HAVE
SOME FUN, RIGHT?
INSIDE IS ACTUALLY
A CARROT-CUCUMBER SLAW
WITH A HINT OF MINT
AND THEN A BUBBLE GUM
CRèME BRûLéE
AND A PASSION FRUIT CRISP.
YOUR BUBBLE GUM CRèME BRûLéE
IS A FANTASTIC SURPRISE.
IT'S MELLOW, CREAMY,
HIDDEN UNDERNEATH
A SHELL
OF HARD,
CRACKLING SUGAR.
HOWEVER, ONCE I GOT
TO THE CARROT...
IT WAS A MESS.
HOW DO THE STRANDS OF CARROT
AND CUCUMBER AND MINT
GO WITH BUBBLE GUM?
(Chad) OF COURSE.
I MEAN, CARROTS DON'T
MESH WELL WITH BUBBLE GUM.
I'M NOT GONNA TELL HIM
I MESSED UP.
I TASTED
ALL THE INGREDIENTS.
I THINK IT WAS GOOD,
AND IT TASTED FINE.
DO YOU THINK IT WAS
A GOOD COMBINATION?
I THINK ALL THE FLAVORS
OVERALL ON THE PLATE-YES.
♪♪
INDEED,
SOMEONE HAS FAILED
THIS SECOND TEST
AND HAS TO GO.
♪♪
♪♪
CHEFS,
I DO NOT YET KNOW
WHICH ONE OF YOU
IS GOING TO BE
A SWEET GENIUS,
BUT I KNOW FOR SURE
WHO IS NOT.
(Chad) I AM NERVOUS. IF I GET
MOVED ON TO THE NEXT ROUND,
I WILL MAKE A DESSERT
THAT IS GONNA BLOW
HIS SOCKS OFF.
CHEF AMOS...
YOU STAY.
CHEF MELISSA, YOUR FLAVORS
AND INTERPRETATION
OF THE INSPIRATION-
LACKING.
CHEF CHAD,
I CHALLENGE
YOUR FLAVOR COMBINATIONS.
IN THAT TEST,
CHEF MELISSA,
YOU...
WERE NO SWEET GENIUS.
THANK YOU VERY MUCH
FOR THIS OPPORTUNITY.
IT WAS SUCH A PLEASURE
TO MEET YOU FINALLY.
(Melissa) SO YOU KNOW,
I'M PROUD OF WHAT I DID.
AND I STILL TOTALLY PROVED
TO MY FAMILY
THAT THIS WAS
THE RIGHT DECISION FOR ME.
I JUST DON'T UNDERSTAND
WHY CHAD GETS TO MOVE ON
WITH HIS VEGETABLE CRèME BRûLéE.
MMM...
(smacks lips)
CHEF CHAD, CHEF AMOS,
WHICH ONE OF YOU
WILL CLAIM THE TITLE
OF SWEET GENIUS?
I WILL, CHEF.
YOU WILL HAVE 60 MINUTES
FOR THE FINAL TEST-
CHOCOLATE DESSERT.
CHOCOLATE IS A PRECISE CRAFT
THAT EVERY PASTRY CHEF
MUST MASTER
IN ORDER TO BE DEEMED A GENIUS.
I'M SENDING YOU
A MANDATORY INGREDIENT-
CANDIED APPLES.
THE CANDY COATING
MADE OF SUGAR,
CORN SYRUP,
AND FOOD COLORING
IS COOKED AT A TEMPERATURE
OF 290 DEGREES FAHRENHEIT
AND REMAINS HARD UNTIL EXPOSED
TO LIQUID OR HEAT.
(Chad) I THINK, OKAY,
I'M GONNA NEED TO ACHIEVE
THAT APPLE FLAVOR, BECAUSE
THE CHOCOLATE'S GONNA MASK IT.
YOUR FINAL DESSERTS
MUST BE INSPIRED BY...
MASQUERADE MASK.
FIRST WORN DURING
CARNIVAL CELEBRATIONS
IN MEDIEVAL EUROPE,
THESE MASKS WERE DECORATED
WITH SUMPTUOUS JEWELS
AND EXOTIC FEATHERS
FAVORED BY ARISTOCRATS.
FIND THE INSPIRATION
HIDDEN BEHIND THIS MASK.
YOU WILL HAVE 60 MINUTES
FOR THIS TEST.
START THE CLOCK.
(Chad)
THE THINGS I'M REMINDED OF
WHEN I SEE A MASQUERADE MASK-
UH, YOU KNOW,
NEW ORLEANS AND ALL THAT,
CARNIVAL AND THINGS LIKE THAT.
SO I DECIDED TO MAKE
A TRADITIONAL-STYLE
DECADENCE TORT.
IT IS PRETTY MUCH LIKE
A FLOURLESS CHOCOLATE CAKE.
IT'S ALMOST LIKE
A CHOCOLATE CUSTARD.
IT IS THE EPITOME
OF CHOCOLATE DESSERT.
I'M GONNA MIX A LITTLE BIT OF
THE CANDIED APPLE JUICE IN IT
AND PUT THE REST
INTO A CANDIED APPLE GELéE.
IT'S FINAL ROUND,
JUST ME AND AMOS.
MY WHOLE IDEA
IS TO USE CHOCOLATE
IN EVERY POSSIBLE FORM.
IT'S A LITTLE RISKY.
I WANT TO DO IT RIGHT.
I'M LOOKING
FOR WELL-TEMPERED CHOCOLATE
WITH SHEEN AND SNAP.
GIVE ME THE PASSION
OF CHOCOLATE.
CHEF AMOS,
WHAT'S IN THE POT?
(Chad) I TAKE POPCORN,
HAZELNUTS,
AND HAZELNUT FLOUR,
A LITTLE BUTTER,
A LITTLE SUGAR,
MAKE A CRUST
FOR THIS CHOCOLATE CAKE,
WHICH IS SO THICK AND DECADENT,
AND THEN RIGHT TO THE OVEN.
SO IMMEDIATELY
I NEED TO SET THAT GELéE.
I TAKE THE CANDIED APPLE,
MEASURE IT OUT,
MELT THE GELATIN,
EMULSIFY IT INTO THE PURéE,
SET IT IN THE FREEZER-DONE.
I HAVE SEVEN GOLD MEDALS
IN CERTIFIED COMPETITIONS,
BUT I'VE NEVER BEEN
TESTED THIS WAY.
I JUST NEED TO MAKE SURE
EVERYTHING'S TIGHT,
EVERYTHING'S CLEAN.
I WANT TO BE CERTIFIED
AS A MASTER CHEF.
THAT'S WHY I DO
A LOT OF THESE COMPETITIONS,
'CAUSE I'M BUILDING MYSELF.
(Ron) HERE WE GO AGAIN, CHEFS.
WHAT COULD THE NEW
MANDATORY INGREDIENT BE?
WILL IT THROW YOUR PLANS OFF?
I SURE HOPE NOT.
NEITHER DO I.
♪♪
♪♪
WHAT COULD THE NEW
MANDATORY INGREDIENT BE?
THIS GRASS ACQUIRES
A STRONG BITTER FLAVOR
IF ALLOWED TO GROW LONG.
IN JUICE FORM,
IT IS BEST CONSUMED
IN COMBINATION
WITH NATURAL SWEETENERS
SUCH AS CARROT,
ORANGE, AND BANANA.
(Chad) I'VE WORKED
WITH WHEATGRASS
THREE TIMES, MAYBE.
I KNOW IT'S VERY GRASSY.
I NEED TO EMULSIFY IT SOMEHOW.
SO I THINK I'M GONNA MAKE
A CHOCOLATE CONSOMMé
AND USE THAT
AS MY STEEPING AGENT.
IT'S VERY SUBTLE,
AND IT'S A GOOD CONTRAST
AGAINST THAT HEAVY,
DECADENT DESSERT
AND THAT CANDIED APPLE FLAVOR.
(Chad)
I'M FEELING GOOD.
I'M FEELING LIKE
I PROBABLY HAVE THIS IN THE BAG.
BUT I THINK IT NEEDS
SOMETHING ELSE.
I THINK IT'S TIME
FOR A NICE WARM ITEM.
IT'S MARDI GRAS.
IT NEEDS A BEIGNET.
AND I MAKE MY BEIGNET BATTER,
WHICH IS A BASIC CAKE BATTER,
MAKE WHEATGRASS-
CHOCOLATE GANACHE,
AND TAKE THE GANACHE,
DIP IT IN THE BATTER,
DROP IT IN THE OIL.
AND IT CREATES THESE
BITE-SIZE MOLTEN LAVA CAKES,
WHICH, I MEAN-
WHO DOESN'T LOVE THAT?
BUT I JUST WANT
TO KEEP 'EM WARM,
SO I PUT 'EM IN THE OVEN.
CHEFS, THIS IS
YOUR 5-MINUTE WARNING.
ONLY TWO MINUTES LEFT.
(Chad)
I REALLY NEED TO MAKE SURE
THAT I AM VERY LITERAL
WITH THE INSPIRATION,
SO I'M GONNA MAKE
A CHOCOLATE MASK.
(Ron) I SEE BONBONS.
I SEE CHOCOLATE.
I SEE SUGAR WORK.
I'M VERY ENCOURAGED.
THE FINAL DETAIL
WERE TWO LOOPS,
RED AND YELLOW,
LIKE STREAMERS.
COUNTING DOWN-
TEN, NINE,
EIGHT, SEVEN...
(Chad) I REALLY NEED TO MAKE
SURE THE PLATING IS PERFECT.
(Ron) FOUR, THREE,
TWO, ONE.
THAT IS IT, CHEFS.
STEP AWAY FROM THE PLATES.
(Chad) THE TIMER GOES OFF.
EVERYTHING'S ON THERE
EXCEPT THE BEIGNET...****!
THE ONE ELEMENT THAT REALLY
WAS TRUE AND DEAR TO ME.
I LEFT IT IN THE OVEN.
♪♪
THE INGREDIENTS
FOR YOUR CHOCOLATE DESSERT...
THE INSPIRATION...
(Ron) CHEF CHAD.
(Chad) WELL, FROM THE TOP
THERE'S THE CHOCOLATE MASK,
MILK CHOCOLATE ICE CREAM,
THEN A CHOCOLATE DECADENCE TORT
WITH CANDIED APPLE GELéE.
IT SITS INTO A WHEATGRASS
AND CHOCOLATE CONSOMMé.
THAT IS AN IMPRESSIVE
CHOCOLATE PRESENTATION.
AND IT WOULD HAVE HAD
A WHEATGRASS-CHOCOLATE BEIGNET,
BUT I FORGOT IT.
I WOULD HAVE LOVED TO TRY
THOSE DEEP-FRIED BEIGNETS.
THE CHOCOLATE CAKE-
IT'S EXTREMELY DECADENT.
THERE'S SOMETHING
UNEXPECTED.
IT'S THE PURéE
OF THE CANDIED APPLE.
THAT IS SUBLIME.
CONSOMMé...
GRASSY.
THE GELéE IS ALSO
THE CANDIED APPLE?
YES, CORRECT.
(sighs)
COMPLEX,
YET A BIT GUMMY.
YOU HAD SO MANY
DIFFERENT PROJECTS
GOING ON AT THE SAME TIME.
WERE YOU OVERLY AMBITIOUS?
HMM, PROBABLY, YEAH.
CHEF AMOS.
(Amos) SO I MAKE A RED WINE
WITH SPICES...
UNBELIEVABLE.
THANK YOU.
VERY SEXY.
THIS IS NOT
YOUR USUAL FONDUE DISH.
THANK YOU, CHEF.
WHERE IS
YOUR WHEATGRASS?
MMM, WOW.
UNUSUAL,
ALIVE.
I KNOW
IT IS DIFFICULT...(sighs)
TO CREATE
THE PERFECT BONBONS
WITH NO AIR BUBBLES,
WITH A PERFECT TEMPER.
GOOD TEMPER. YEAH.
HOWEVER...
A LOT OF THE ELEMENTS
ON YOUR PLATE
ARE READY-MADE-
STRAWBERRY,
PINEAPPLE, LYCHEE-
THAT WERE NOT
TRANSFORMED BY YOU
AS A CHEF.
AMOS' DISH-
IT DOESN'T SCREAM MASQUERADE.
NO, IT SCREAMS,
YOU KNOW, FONDUE PARTY.
BOTH OF YOU
ARE FINE CHEFS,
BUT I CAN
ONLY CHOOSE ONE.
(Chad) WHEN I THINK GENIUS,
I THINK A DUDE IN HIS LAB,
YOU KNOW, SMOKING ELIXIRS
AND KNOWLEDGE, LIKE,
JUST KNOWING EVERYTHING.
AND I FEEL
LIKE I POSSESS THAT.
CHEF CHAD,
IN THAT TEST
YOU...
WERE NO SWEET GENIUS.
OKAY. THANK YOU, CHEF.
I APPRECIATE THE OPPORTUNITY.
CONGRATS. THANKS.
I'M DISAPPOINTED IN MYSELF
BECAUSE I LEFT A COMPONENT OUT,
AND IT WAS SLOPPY,
BUT I COOKED IT
LIKE IT WAS MY LAST.
AND IT JUST DIDN'T,
I GUESS, COME THROUGH.
IT DIDN'T TRANSCEND.
CHEF AMOS,
YOU ARE A SWEET GENIUS
LIKE ME.
YOUR FOOD WAS EXTRAORDINARY.
YOUR ATTITUDE WAS AMAZING.
WHEN I LOOK AT YOUR WORK,
I HAVE THE SENSE
THAT YOU ARE A MAD ARTIST.
YOU BELONG IN MY WORLD
OF DESSERTS.
AND YOU HAVE JUST WON
$10,000.
THIS FEEL AMAZING
TO BE A SWEET GENIUS.
I'M VERY, VERY EXCITED.
I WORK VERY HARD
FOR THIS MOMENT.
TODAY I PROVE MYSELF
I'M GOOD. I WIN.