Sweet Genius (2011–…): Season 1, Episode 4 - Hard Boiled 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 ANISHA JAGTAP,

AND I PUT THE SCIENCE
IN DESSERTS.

I STUDIED BIOMEDICAL ENGINEERING
AT JOHNS HOPKINS UNIVERSITY,

BUT I DECIDED TO QUIT
AND MOVE INTO THE PASTRY WORLD.

THAT DIDN'T MAKE
MY PARENTS HAPPY,



BUT I DEFINITELY FOUND
MY PASSION.

I OWN A SHOP
CALLED PUFFS & PASTRIES

IN BALTIMORE, MARYLAND.

AS A PASTRY CHEF,
WHAT MAKES ME DISTINCT

IS DEFINITELY MY FLAVORS
AND MY STYLES.

I LOVE TO USE SAVORY
WITH THE SWEET.

I'M FEARLESS. I'M SMART.
AND I GOT GENIUS IN ME.

I'M CHAD ORLANDO,
AND I'M HERE TO PROVE

THAT A FLORIDA BOY
CAN BE A SWEET GENIUS.

I'M LOOKING FOR MY BREAK.

I'M A NEW TRANSPLANT
TO NEW YORK.

I WAS BORN AND RAISED
IN FLORIDA.

MY PARTNER WAS OFFERED A JOB
HERE IN NEW YORK,

SO WE PICKED UP
THE WHOLE FAMILY,

AND HERE WE ARE.

I CURRENTLY RUN AN ONLINE
DESSERT AND CAKE BUSINESS

CALLED HEY SUGAR! BAKERY-

VERY EXTRAVAGANT,
THREE, FOUR TIERS,

BRIGHT COLORS,
VERY OVER-THE-TOP.

MY HOPES AND DREAMS

WOULD BE TO OPEN MY OWN BAKERY
IN NEW YORK,

SO THIS WOULD DEFINITELY HELP.

I AM VERY ENERGETIC, OUTGOING,
AND READY TO GO,

AND I'M READY TO BE CROWNED
THE SWEET GENIUS.

BRING IT ON.

I'M PATTI BANKER.

MOST PEOPLE THINK
I'M CUTE AND BUBBLY,

BUT DON'T UNDERESTIMATE ME
IN THE KITCHEN.

I'M THE EXECUTIVE PASTRY CHEF
AT SIENA ITALIAN RESTAURANT

IN PROVIDENCE, RHODE ISLAND,

AND I ALSO DO A LOT OF CAKES
OUT OF MY HOUSE.

MY SIGNATURE DISH
IS A PURSE CAKE.

I LOVE PINK. I LOVE FEATHERS.
I LOVE GIRLY STUFF.

IT'S NOT JUST
A BASIC CAKE ANYMORE.

SO I WORK HARD,
AND I LOVE CHALLENGES.

I CAN DEFINITELY GIVE
SOME GOOD COMPETITION.

MY NAME IS STéPHANE VERDILLE.
I GREW UP IN FRANCE.

AND I AM THE EXECUTIVE CHEF

IN NEW YORK
AT THE FRENCH CONSULATE.

I'M NOT A PASTRY CHEF,
BUT I LOVE PASTRY.

I'VE BEEN MAKING DESSERT
FOR ABOUT 20 YEARS.

A PASTRY CHEF ALWAYS SAYS
THAT A SAVORY CHEF,

HE CANNOT BE A PASTRY CHEF.

I WANT TO PROVE THEM WRONG.

I KNOW THAT I'M A SWEET GENIUS,

BECAUSE I'M SWEET
AND BECAUSE I'M GENIUS.

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

CHEF RON BEN-ISRAEL.

WHEN I SEE RON WALK OUT,
I JUST CAN'T STOP SMILING.

CHEF RON IS DEFINITELY SOMEONE
THAT I LOOK UP TO.

HE'S A CAKE MASTER. HE'S
JUST AN AMAZING PASTRY CHEF.

AND IT PUTS
A LOT OF PRESSURE ON ME.

CHEFS, THERE WILL BE
THREE TESTS-

FROZEN, BAKED, AND CHOCOLATE.

EACH WILL HAVE
MANDATORY INGREDIENTS

AND AN INSPIRATION.

YOUR DESSERT MUST INCORPORATE
THESE ELEMENTS.

NO DOUBT YOU ARE PROUD

OF WHAT YOU HAVE DONE
IN YOUR CAREERS THUS FAR,

BUT YOU HAVE NEVER FACED

ANYTHING QUITE LIKE THIS.

WITH THAT IN MIND,

YOUR FIRST TEST-
FROZEN DESSERTS.

I GIVE YOU
THIS MANDATORY INGREDIENT...

SQUID INK.
(exhales)

SQUID INK IS THE BRINY
BLUE-BLACK LIQUID

EXTRACTED FROM
CEPHALOPODS' SACS.

THE AMINO ACID IN THE INK

ALSO TRIGGERS
THE UMAMI SENSATION IN FOODS,

MAKING OTHER FLAVORS
MORE INTENSE.

AND SOMETHING ELSE
TO CONSIDER,

THE INSPIRATION-

BUTTERFLIES.

THE COLORIZATION
OF BUTTERFLY WINGS

IS CREATED BY THOUSANDS
OF MINUTE SCALES

WHICH SERVE MANY PURPOSES

INCLUDING CAMOUFLAGE,
DECEIVING PREDATORS,

AND SOAKING UP THE HEAT.

(Chad) BUTTERFLIES?
I WAS A LITTLE SHOCKED.

I DIDN'T KNOW WE WERE GONNA
HAVE TO TAILOR A DESSERT

BASED ON A PHYSICAL ITEM.

YOU WILL HAVE 40 MINUTES
FOR THIS TEST.

START THE CLOCK!

(Chad) OH, MY GOD.

OH, MAN.

SQUID INK-
I STRONGLY DISLIKE SEAFOOD.

UGH. WHAT AM I GONNA DO
WITH THIS?

OH, MY GOD.

I KIND OF ASSOCIATE BUTTERFLIES
WITH, LIKE, EARTH.

PEACHES ARE A VERY EARTHY FRUIT,

SO I'M THINKING GINGER PEACH ICE CREAM.
(Chad) OH, MY GOD.

I'LL BE HONEST WITH YOU,

THIS WAS THE FIRST TIME I'VE EVER
MADE ICE CREAM... COME ON. COME ON.

OUTSIDE OF SCHOOL.

I WAS TRAINED BY
FRENCH INSTRUCTORS,

AND HERE I AM
COMPETING AGAINST THIS GUY

WHO IS AN EXECUTIVE CHEF
AT A FRENCH CONSULATE,

AND I'M THINKING,
I'M KIND OF DOOMED.

(Anisha) A BUTTERFLY SYMBOLIZES,
TO ME,

RAINBOWS, SUNSHINE, FLOWERS.

OH, MY GOD.
THIS COULD FALL.

I DIDN'T WANT TO MAKE ICE CREAM.

I THOUGHT MOST
OF THE OTHER CHEFS WOULD.

I DECIDED TO GO

WITH A FROZEN ORANGE BLOSSOM
CHOCOLATE MOUSSE.

I LIKE TO CALL MYSELF
A FOODIE SCIENTIST.

SCIENCE PLAYS A BIG ROLE
IN HOW I TACKLE PASTRY.

SO THE SQUID INK WILL ACT
AS THE MAIN FLAVOR

FOR A BAKED CAKE
ON THE PLATE.

OH, MY GOD.

CHEFS, DO WHAT
YOU THINK BEST.

I EXPECT GENIUS.

SQUID INK IN PASTRY
IS NOT VERY APPROPRIATE...

(Stéphane) COME ON.
BUT IF I HAVE TO USE IT, I WILL USE IT.

I DON'T WANT TO BE FANCY.

I WANT TO DO
SOMETHING SIMPLE.

(whistles)

I'M MAKING VANILLA ICE CREAM
WITH SQUID INK ICE CREAM,

ROAST PINE NUTS, AND MERINGUE.

WHEN I WAS LOOKING AT
THE BUTTERFLIES,

I SEE ONE WAS A LITTLE BIT GRAY,

AND I SAID,
COLOR OF THE ICE CREAM

WILL MATCH THE COLOR
OF THE BUTTERFLY.

I'M VERY CONFIDENT,
AND I KNOW WHAT I'M DOING.

(Patti) HAS ANYONE SEEN LEMONS?

I AM SO NERVOUS WHEN I FIRST START.
OOH! (laughs)

I WAS, LIKE, SHAKING. (laughs)

WHEN I SEE THE BUTTERFLIES,
I THINK OF FLOWERS.

I'M GONNA MAKE AN ICE CREAM THAT HAS
LAVENDER IN IT... (Patti exhales)

AND THEN I ADD A LITTLE LEMON

TO TRY TO GIVE IT
SOME MORE OF A SUMMERY FEEL.

THE HARDEST PART ABOUT WORKING
WITH FROZEN DESSERTS

IS WHEN YOU MAKE YOUR BASE,

YOU HAVE TO MAKE THE FLAVOR
A LITTLE BIT STRONGER,

BECAUSE WHEN
IT'S ACTUALLY FROZEN,

YOUR TASTE BUDS DON'T TASTE AS MUCH.
FEEL GOOD ABOUT THIS ONE.

THIS IS YOUR TEST OF GENIUS.
AH, COME ON.

DO NOT HESITATE.
I'M CRACKING EVERYTHING.

I AM DEFINITELY A WILD CARD.

THE SCIENCE WORLD
HELPED ME IMMENSELY

WITH PASTRY,

BECAUSE I REALLY
COULD UNDERSTAND

THE CONVERSIONS AND THE RATIOS.

I COULD ACTUALLY
FINE-TUNE DOUGH.

I COULD FINE-TUNE SUGAR.
I HAVE TO START THE CAGE.

I DECIDE TO INCORPORATE

MORE OF THE BUTTERFLY ELEMENT
INTO MY DESSERT,

AND I WANTED TO MAKE
THE SPUN SUGAR CAGE

WITH THE CARAMELIZED SUGAR,

BUT I HOPE I HAVE
ENOUGH TIME TO DO IT.

(Ron) 30 MINUTES LEFT.

COME ON.
MOVE FASTER THERE, BUDDY.

STéPHANE SEEMS TO BE LINGERING
AROUND, NOT REALLY DOING MUCH.

WHAT'S GOING ON WITH YOU? I'M MAKING
SOMETHING UNLIKE SOMEONE OVER THERE.

I'M NOT RUNNING
AROUND THE KITCHEN

BECAUSE I WANT TO DO
SOMETHING SIMPLE.

THERE'S A LOT OF WAITING
INVOLVED IN PASTRY,

BUT YOU CAN'T JUST SIT THERE
AND WAIT.

YOU GOT TO MULTITASK.
THAT'S WHY YOU'RE NOT A BAKER. (laughs)

COME ON. (laughs) (Stéphane) I'M VERY
CALM, AND I'M SURE OF WHAT I'M DOING.

TO WIN TODAY WOULD PROVE
THAT I CAN.

DO NOT HESITATE,

OR YOU WILL BE LEFT BEHIND.

WHAT AM I GONNA DO
WITH SQUID INK?

I TASTE IT.
IT JUST TASTES BRINY.

IT WAS AWFUL.
(Patti) GROSS, GROSS, GROSS.

TO KEEP IT SUBTLE,
I PUT IT IN SOME BUTTER.

I DECIDE THAT I'M GONNA MAKE

A LITTLE BUTTERFLY WING
PHYLLO CRISP

SPRINKLED WITH SUGAR
AND BAKE IT OFF.

YOU'LL GET THE SALTINESS,

BUT IT'S NOT GONNA BE OVERPOWERING.
YEAH, BABY.

(Chad) OH, MY GOD. SO I FINALIZE MY ICE
CREAM AND PUT IT IN THE BLAST CHILLER.

AT THAT POINT, I'M STARTING
TO MAKE A CARAMEL.

(whirring)

THERE IT IS, CHEFS,

THE SOUND THAT MEANS

BE READY TO ADJUST
YOUR PLANS.

OH, MY GOD.

(Ron) CHEFS, I'M SENDING YOU

A SECOND
MANDATORY INGREDIENT...

OH, MY GOD. I'M DOOMED.

CANDIED GINGER.

THIS CONFECTIONARY
IS THE GINGER ROOT

COOKED IN SUGAR UNTIL SOFT

AND DRIED TO PRESERVE
ITS SWEET AND SPICY TASTE.

COOL.

(Anisha) CANDIED GINGER-
IT MAKES ME SMILE.

IT'S DEFINITELY GOT
AN EXOTIC SPICE TO IT.

SO I'M GONNA ADD IT
IN THE SQUID INK CAKE

TO HELP TAKE IT UP A NOTCH.

I MAKE THE BATTER FOR THE CAKE

WITH THE HOPES OF THROWING IT
IN THE OVEN.

HOWEVER, THE OVEN'S
NOT HOT ENOUGH.****

I BETTER IMPROVISE
MY DISH, MAN.

SO I HAVE TO FRY THE BATTER

TO MAKE THE TIME CONSTRAINT.

THIS IS YOUR 15-MINUTE
WARNING, CHEFS. WOW.

CHEF STéPHANE,
I SEE YOU WAIT AGAIN.

SIMPLE CAN BE THE BEST.
(Stéphane) I'M AN EXECUTIVE CHEF.

I HAVE SERVED FRENCH FOOD
FOR FRENCHMEN,

SO I'M VERY CONFIDENT
AND VERY CALM.

AND THE CANDIED GINGER
I WILL DICE

AND SPRINKLE ON THE TOP.

BUT WHEN I SEE PEOPLE
RUNNING AROUND LIKE CRAZY,

I THOUGHT, MAYBE
I'M DOING SOMETHING WRONG.

THERE'S ONLY TEN MINUTES
TO FINISH UP HERE.

(Patti) BEHIND.
COMING IN.

(groans)
WHAT DO YOU NEED, HON?

MAYBE THE SQUID INK IS DOING
SOMETHING WRONG. OOP, IT'S NOT READY.

IT'S VERY DIFFICULT
TO WORK IN A NEW KITCHEN

WHEN YOU'RE NOT USED TO IT.
THANK YOU.

I PUT IT ON PRODUCTION FOR YOU. BUT YOU
KNOW WHAT, NO PANIC, HAPPEN WHAT HAPPEN.

(Patti) STéPHANE JUST SEEMS
TOO CALM.

I DON'T KNOW WHAT
HE'S GOT UP HIS SLEEVE

AND IF I SHOULD BE WORRIED
OR NOT.

(Patti) ALL RIGHT, LET'S PLAY.

CANDIED GINGER GIVES
A NICE SPICINESS AND CHEWINESS.

I'M JUST GONNA FOLD IT RIGHT
INTO THE LAVENDER ICE CREAM,

SO THAT'LL BE A GREAT TEXTURE.

NO PASTRY TECHNIQUE
CAN STAND ALONE.

USE ALL YOUR CRAFT.

(Chad) SO I MADE A CARAMEL
WITH THE CANDIED GINGER

AS A TOPPING FOR MY ICE CREAM.

AND I WAS WAITING
FOR THE CARAMELIZATION,

AND I'M THINKING,
OH, MY GOODNESS.

I FORGOT THE SQUID INK.
I'VE GOT TO USE IT NOW.

SO I JUST POURED A LITTLE BIT
INTO THE CARAMEL

AND PRAYED.

CONCENTRATE, CHEFS.
UNDER FIVE MINUTES LEFT.

(Anisha) TIME GOES BY
SO FAST. (exhales)

(Patti) TIME IS RUNNING OUT,
AND SURE ENOUGH,

THE PHYLLO CRISP BUTTERFLY WING
WASN'T DONE.

I NEED TO MAKE SURE I GET
THE MYSTERY INGREDIENT

INTO MY DESSERT.

TO SWEETEN IT,
I TAKE THE SQUID INK

AND MIX IT TOGETHER WITH HONEY

AND MAKE A NICE LITTLE DRIZZLE
FOR OVER THE ICE CREAM.

(Ron) YOU BETTER BE PLATING
BY NOW.

(Stéphane) AN ACCIDENT.
(Stéphane) TIME IS RUNNING OUT,

AND THE SQUID INK ICE CREAM
IS STILL NOT READY,

SO I DECIDE TO TAKE MY MERINGUE

AND MIX IT
WITH THE SQUID INK BASE.

COME ON.

THIS IS
YOUR TWO-MINUTE WARNING.

WHERE THE HELL DID IT GO?
AH.

(Anisha) THINGS WERE PILING
ON MY STATION. IT'S A DISASTER.

I LOOK AT THE BUTTERFLY CAGE.

IT'S NOT SETTING,
AND I KNOW IT'S NO GOOD.

(Ron) ONE MINUTE LEFT, CHEFS.
I IMPROVISE.

I'M GONNA HAVE TO PULL IT OFF
AND USE IT AS A SHARD.

I EXPECT GENIUS.

I'M THINKING, THIS JUST
DOESN'T LOOK COMPLETE.

YOU KNOW, I NEED
ANOTHER BUTTERFLY ELEMENT.

SO I FIGURE I WOULD JUST BRING
A LITTLE GREEN IN.

SO I ADDED A LITTLE MINT LEAF.

AND THEN I NOTICE POPCORN.
(Chad) PERFECT.

WHO PUTS POPCORN ON ICE CREAM,
FOR GOD SAKE? I DO. (laughs)

OKAY, THE VANILLA ICE CREAM
WAS WORKING.

BUT I DIDN'T EXPECT TIME TO GO
THAT FAST AT THE LAST MINUTE.

FINAL COUNTDOWN-
TEN, NINE,

(Ron) EIGHT... AND I SEE THE
WHISK LOOKED LIKE THE STAND

WHERE THE BUTTERFLIES WERE HUNG.
SEVEN, SIX...

SO I TOOK MY WHISK.
I PUT IT IN ICE CREAM.

AND I PUT IT ON A CUP.
FIVE, FOUR,

THREE, TWO, ONE.

TIME IS UP. THAT IS IT.

(Anisha) OH, MY GOD.

THERE'S A METAL WHISK
UPSIDE DOWN.

I EXPECTED SO MUCH MORE
FROM STéPHANE.

♪♪

THE INGREDIENTS
FOR YOUR FROZEN DESSERT...

THE INSPIRATION...

CHEF PATTI, I'LL START
WITH YOUR DESSERT.

IT'S A LAVENDER ICE CREAM
WITH CANDIED GINGER

AND A HONEY
SQUID INK SAUCE.

CREAMY.

I LOVE THE LAVENDER,
LEMON, AND HONEY.

IT'S VERY PLEASANT FOR ME.
THANK YOU.

WHERE IS
THE BUTTERFLY INSPIRATION?

WHEN I THINK OF BUTTERFLIES,
I THINK OF FLOWERS,

AND THAT'S WHY I DID
THE LAVENDER.

I HAD AN ADDITIONAL
PHYLLO CRISP

THAT WAS SUPPOSED TO SEEM
LIKE THE WINGS,

BUT IT DIDN'T MAKE IT
ON THE PLATE.

YOU FORGOT
AN IMPORTANT COMPONENT

OF YOUR DESSERT.

I FEEL THAT IT'S STILL
A WONDERFUL DESSERT.

HAD IT BEEN FINISHED.

RIGHT NOW,
IT FALLS SHORT.

CHEF STéPHANE.

VANILLA ICE CREAM

AND INK ICE CREAM.

(inhales, exhales)

DISASTER.

YOU SERVED ME
A METAL WHISK

IN MY DESSERT.(laughs)

I PUT IT ON THE WHISK
BECAUSE THE BUTTERFLIES,

THEY WERE PUT, LIKE,
ON A WHISK.

WHAT I WAS DOING
WAS LOGICAL.

CHAD.

DO YOU FIND IT AMUSING?

I APOLOGIZE. I DO NOT
FIND IT AMUSING AT ALL.

WE'LL GET
TO YOUR DESSERT NEXT.

CHEF STéPHANE,

IS YOUR WORK
A WORK OF A GENIUS

OR OF A MADMAN?

I THINK MOST OF IT GENIUS,
A LITTLE BIT MADMAN.

YOU NEED SOME
TO BE A GENIUS.

IN LIEU OF
YOUR DISASTER,

I'M GONNA TRY.
THANK YOU.

THIS IS AMAZING.

AND THE GINGER,

THE MANDATORY INGREDIENT?

IT'S ON THE TABLE. I WANTED
TO SPRINKLE ON THE TOP AFTER.

I DIDN'T HAVE TIME.

SO YOU LEFT
A MANDATORY INGREDIENT

ON THE TABLE.
YES.

CHEF CHAD.
UH, PEACH ICE CREAM

WITH A CANDIED GINGER
AND SQUID INK CARAMEL

AND GINGER
AND CINNAMON POPCORN.

SOMETHING INVENTIVE.

FRESH.

HAPPY.
IT EXPRESSES ME.

WHY THE POPCORN?

I FIGURED THAT I COULD ADD
A LITTLE CRUNCH.

I WANTED TO TRY SOMETHING DIFFERENT.
GOOD IDEA.

THANK YOU.
INSPIRATION?

THE SPRIG OF PEPPERMINT THERE
WOULD BE, YOU KNOW,

BUTTERFLIES FLYING AROUND
THE GREEN SHRUBS

AND ALL THAT STUFF.

A SPRIG OF MINT

DOES NOT A BUTTERFLY MAKE.

CHEF ANISHA. IT'S A FROZEN
ORANGE BLOSSOM CHOCOLATE MOUSSE

OVER A SQUID INK
CANDIED GINGER CRUMBLE CAKE.

CHOCOLATY.

CRUMBLY.(laughs)

I DON'T LIKE
TO EAT ICE CREAM

WITHOUT SOME SORT OF
CRUNCH OR TEXTURE.

IS THIS THE RAW SQUID INK?
YES.

I REALLY LIKE SAVORIES
AS WELL AS SWEETS.

I LIKE TO EXPLORE
UNIQUE FLAVORS AND COMBINATIONS.

WELL, THERE'S DEFINITELY PROMISE
OF A GENIUS IN THIS PLATE.

THANK YOU.

HOWEVER...

WHERE IS
THE INSPIRATION DESIGN?

I TRIED TO MAKE
A BUTTERFLY CAGE

WITH THE SUGAR,

BUT IT DIDN'T QUITE WORK.

(inhales sharply)

THIS IS A TEST,
AND SOMETIMES THE TEST WINS.

I HAVE TO TELL
ONE OF YOU

YOU ARE NOT
A SWEET GENIUS.

ALL GOOD CHEFS,
OBVIOUSLY ALL TALENTED,

HOWEVER,
SOMEONE WILL NOT

BE MAKING ME
ANOTHER DESSERT HERE.

CHEF STéPHANE,

IN THAT TEST,

YOU WERE NO SWEET GENIUS.

I SEE GENIUS
IN YOUR BRAIN.

I SEE DISASTER AND MADNESS
ON THE PLATE.

YOU'RE RIGHT.

GOOD LUCK, EVERYBODY.

(Stéphane) I FEEL BAD
BEING ELIMINATED,

BUT THERE'S ALWAYS A WINNER
AND A LOSER,

AND TODAY, I'M THE LOSER.

COME ON. IT WAS A DISASTER.

CHEFS, YOU HAVE PASSED
THAT FIRST TEST.

THE SECOND TEST
WILL PUSH YOU EVEN FURTHER-

BAKED DESSERTS.

THERE IS SO MUCH I CAN DO
WITH THIS.

I LOVE BAKING.
WOW.

LOOK TO SEE
WHAT WE HAVE NOW...

DOMESTIC CAVIAR.

CAVIAR IS A DELICACY

CONSISTING OF
PROCESSED, SALTED,

NON-FERTILIZED STURGEON ROE.

AND WHAT WILL YOUR NEXT

SWEET INSPIRATION BE?

A CANDELABRA.

CANDELABRAS WERE INTRODUCED
IN THE EARLY 1900s.

HISTORICALLY, HOW ORNATE
A CANDELABRA IS

DEPICTS A PERSON'S WEALTH
AND STATUS.

I SEE A CANDELABRA.

(sighs) HOW AM I GONNA INCORPORATE
THIS INTO A BAKED DISH?

I HAVE NO IDEA.

YOU WILL HAVE 50 MINUTES
FOR THIS TEST.

START THE CLOCK.

(Patti) WHEN I SEE
THE CANDELABRA,

I THINK OF A SPECIAL OCCASION.

AND WHAT DO PEOPLE HAVE
AT SPECIAL OCCASIONS? CAKE.

SO I'M MAKING A CHIFFON CAKE

AND THEN LAYER IT WITH A CREAM.

STILL NOT SURE WHAT THE HELL
I'M GONNA DO WITH THE CAVIAR.

IT'S A PRETTY GUTSY MOVE,

BECAUSE RON
IS THE KING OF CAKES.

I THINK I MAKE A GREAT CAKE,
BUT WE'LL SEE WHAT RON THINKS.

NOW I'M MAKING A CAKE.

I LIKE CAKES. I JUST DON'T LIKE
TO MAKE THEM A LOT.

I THINK THERE'S SUCH
A BLOWUP OF CAKES THESE DAYS.

SO I DECIDED TO GO WITH
A CAVIAR-STUDDED CREAM PUFF.

WHEN I SEE THE CANDELABRA,
I THINK WEDDING.

I THINK WHITE.

SO THE CREAM PUFF
WILL REPRESENT A BOX,

WHICH HOLDS THE WEDDING RING.
(Anisha) COME ON. BOIL.

I KNOW BAKING WON'T HURT
THE EGG CASINGS.

THE CREAM PUFFS
WOULD STILL HAVE

THE SALTY BURST OF THE CAVIAR
IN YOUR MOUTH. ALL GOOD.

(Chad) DID YOU SEE
VANILLA ANYWHERE?

A CANDELABRA IS ELEGANT,
AND RED VELVET CAKE IS ELEGANT.

SO I DECIDE TO MAKE A RED VELVET
WHOOPIE PIE... (Chad) OOF.

WITH CAVIAR BLACKBERRY
MASCARPONE FILLING.

FOOD COLORING.
FOOD COLORING.

I CAN'T FIND
RED FOOD COLORING,

SO I USE RED CANDY COLOR.

UGH. (laughs)
I ADD IT TO MY BATTER.

IT'S NOT AS RED AS I WANTED.

RED VELVET HAS A SPECIAL PLACE
IN MY HEART,

‘CAUSE IT'S MY CAKE
WITH MY BOYFRIEND.

WE EXPERIENCED OUR FIRST
RED VELVET CAKE TOGETHER,

AND SO I THINK SOMETHING ELEGANT

IS OUR RELATIONSHIP
AND A RED VELVET CAKE.

(Chad) OH, MAN.

MAKING CREAM PUFFS-
IT'S A VERY SPEEDY PROCESS

IN INCORPORATING THE FLOUR.

ONCE I GET THE BATTER GOING,
YOU HAVE TO WORK QUICKLY.

IF YOU DON'T WORK QUICKLY,
YOUR CREAM PUFF WILL FALL.

I'M WHISKING LIKE CRAZY.
I LOOK LIKE A MADWOMAN.

I'M HOPING THAT THIS
WILL TURN OUT.

OH, NO.

GENIUS DOES NOT PANIC
WHEN THROWN A CURVEBALL.

COCONUTS.

THE COCONUT FRUIT IS A DRUPE,
NOT A TRUE NUT.

LIKE OTHER FRUITS,
IT HAS THREE LAYERS-

AN OUTER SHELL,
FRUIT FLESH INSIDE,

AND A SEED.

COCONUTS.

I THINK, GREAT. I LOVE COCONUTS.

THEN I REALIZE THAT I'VE GOT
TO OPEN THE COCONUT.

BREAKING THINGS.

I PUT IN THE SIDE, AND I'M GONNA
DEAL WITH IT LATER.

30 MINUTES LEFT.

YOU KNOW, IF YOU CRACK ONE,
WE CAN SHARE IT. OH, PERFECT.

HOW ARE WE GONNA CRACK THIS?
HOW TO CRACK IT?

IMMEDIATELY WHAT COMES TO MY
MIND IS THROW IT ON THE GROUND.

TRY IT.
(banging)

OH, NICE.
MY PARENTS ARE FROM INDIA.

WHEN I WAS A KID,
THAT'S THE WAY MY MOM DID IT.

OOH! CAREFUL.

(laughs) COCONUT WATER.

SINCE IT'S WHITE,
I THINK WHITE WEDDINGS.

I MIGHT AS WELL
JUST GRATE FRESH COCONUT

ON WHITE CHOCOLATE SHARDS.

I AM WORRIED.

I CHOSE MASCARPONE EVEN THOUGH
I'VE NEVER USED IT BEFORE.

IT'S LOOKING A LITTLE WATERIER
THAN I WOULD NORMALLY LIKE...****

SO I'M CONSTANTLY ADDING
MORE SUGAR.

IT'S NOT WORKING.
IT'S NOT WORKING.

WAY TOO SWEET.
I WANT TO WIN THIS A LOT.

OH! WHAT DO YOU KNOW?
ANOTHER INGREDIENT...

WHAT THE HELL IS IT?
PINEAPPLE GELATIN.

GELATIN IS A TRANSLUCENT,
COLORLESS SUBSTANCE.

IT TAKES TWO MINUTES TO MELT

BUT FOUR HOURS TO SOLIDIFY.

THE PINEAPPLE GELATIN CAME OUT
AT THE PERFECT TIME,

AND I COULD STILL INCORPORATE IT
INTO MY PASTRY CREAM.

YOU KNOW, I'M THINKING, LET'S
HAVE A LITTLE FUN WITH THIS.

IT'S DRINKING TIME.

THIS ISN'T STUFF I PLAY WITH EVER.
(laughs)

I MEAN, AT WORK,
THE GUESTS THAT COME IN,

THEY WANT VERY BASIC STUFF,
NOTHING TOO CRAZY.

PERFECT.
I'M JUST A LITTLE BORED.

I WANTED TO CHANGE THINGS.
THAT'S WHY I'M HERE.

I'M LOVING IT.

CHANGED MY PLANS
A LITTLE.

THIS IS YOUR
15-MINUTE WARNING, CHEFS.

PINEAPPLE GELATIN-MAN. (laughs)

I REALLY DON'T LIKE
USING PRODUCTS

THAT HAVE
HIGH-FRUCTOSE CORN SYRUP,

BUT I HAVE TO USE IT.

SO I ADD IT
INTO MY HOT PASTRY CREAM,

HOPING THAT IT WOULD BLOOM.

(Chad) I AM NOT HAPPY RIGHT NOW.

I DON'T LIKE COCONUT,
AND I DON'T LIKE GELATIN.

SO I DECIDE TO MAKE

A COCONUT PINEAPPLE PANNA COTTA
SHOT ON THE SIDE...

OH, MAN.

AND I PRAY THAT THIS WORKS.

FIVE MINUTES, CHEFS.

LET ME SEE THE INSPIRATION
IN YOUR PLATES.

GORGEOUS.
WHEN I SAW THE CANDELABRA,

I THOUGHT, I WANT
TO MAKE THIS CAKE TALL.

SO BETWEEN EACH LAYER OF CAKE I PUT A SPRINKLE
OF CAVIAR. MAKE SURE YOU CAN TASTE IT.

(Anisha) THEY SMELL GOOD.

(Anisha) I'M KIND OF KNOWN FOR
MY ELABORATE DECORATIVE WORK.

I TAKE SILVER LUSTER DUST

AND JUST DUST IT
OVER THE COCONUT.

TWO MINUTES, CHEFS.
**** THERE'S NO WAY.

I DON'T HAVE ANYTHING
ON MY PLATE.

I SCOOP UP MY MASCARPONE FILLING
INTO MY WHOOPIE PIES.

TOO SOON!

I WAS RUNNING
ALL OVER THE PLACE.

THIS IS
YOUR 1-MINUTE WARNING.

I PULL MY PANNA COTTA OUT.
IT LOOKS LIKE A MILKSHAKE.

TEN, NINE...
(Patti) TOASTED COCONUT SHARDS.

EIGHT, SEVEN, SIX,

FIVE, FOUR, THREE...
(Anisha) COME ON.

TWO, ONE.

TIME IS UP. THAT IS IT.

I'M VERY PLEASED WITH MY DISH.

WHAT DO YOU THINK? YEAH?
(laughs) IT'S OVER.

CHAD'S LOOKS INNOVATIVE.

PATTI'S DISH LOOKS
VERY SIMPLE.

TO ME, IT DOES NOT SEEM
LIKE GENIUS MATERIAL.

I WOULD NEVER SERVE THAT.

THE INGREDIENTS
FOR THE BAKED TEST...

THE INSPIRATION...

SUDDENLY THE DOOR
WAS OPENED TO YOU

TO BE
AMAZINGLY IMAGINATIVE.

WERE YOU?

CHEF ANISHA.

WHEN I THINK OF CANDELABRA,
I THINK OF WEDDINGS,

SO I DECIDED TO KEEP
A WHITE THEME.

I MADE A CAVIAR-STUDDED
CREAM PUFF

WITH PINEAPPLE
FRENCH PASTRY CREAM FILLING

WITH A LITTLE BIT
OF FRESH COCONUT GARNISH

AND WHITE CHOCOLATE.

SURPRISING.

VERY SMART CHOICE
TO BAKE A PâTE à CHOUX,

ONE OF THE QUICKEST DOUGHS
TO PUFF AND BAKE.

MY BACKGROUND
IS IN BIOMEDICAL ENGINEERING,

SO I REALLY LOVE
THE SCIENCE ASPECT OF FOOD.

I CAN SEE.

INCORPORATING THE CAVIAR

INTO THE BAKED PUFF-

EXCELLENT.(laughs)

BUT THE PASTRY CREAM'S
NOT SET ENOUGH.

IT RUNS OUT
OF THE SHELL.

I THINK THE PINEAPPLE GELATIN
AT THE END THREW ME OFF.

I REALLY DON'T LIKE
USING PRODUCTS

THAT HAVE HIGH-FRUCTOSE SUGARS
AND CORN SYRUP.

A SWEET GENIUS CAN ADAPT
TO ANY SITUATION.

CHEF CHAD.

I PREPARED
A RED VELVET WHOOPIE PIE

WITH A MASCARPONE FILLING
WITH THE CAVIAR

AND THE SHOT GLASS,

YOU HAVE A PINEAPPLE
AND COCONUT PANNA COTTA.

I'LL START
WITH THE PANNA COTTA.

THE HEIGHT OF THE SHOT GLASS
REPRESENTS ELEGANCE

AND THE HEIGHT
OF THE CANDELABRA.

SWEET MILK.

SALTY.

I NOW START LIKING CAVIAR
IN DESSERTS-

THE NEW TREND.

SUGARY ICING.

SUGARY, SUGARY, SUGARY.

THE CAKE ITSELF
WAS BAKED WELL.

I FIND RED VELVET TO BE
A VERY ELEGANT CAKE

LIKE THE CANDELABRA. SO WHAT ARE THE
INGREDIENTS OF A RED VELVET CAKE?

BUTTERMILK,
RED FOOD COLORING.

HOW MUCH
RED FOOD COLORING?

I WAS A LITTLE LEERY
OF RED CANDY COLORING.

USUALLY RED VELVET CAKE
IS MUCH REDDER.

SPEAKING ABOUT CAKES,
CHEF PATTI BAKED ME A CAKE,

WHICH IS A GREAT WAY
TO MY HEART.

YOU MADE ME A CAKE.(laughs)

I THINK YOU'LL LIKE IT.

IT'S A CHIFFON CAKE

LAYERED WITH A PINEAPPLE
MASCARPONE CREAM

WITH CAVIAR IN BETWEEN
EACH LAYER

AND TOPPED WITH BANANA
AND BUTTER RUM SAUCE

AND TOASTED COCONUT SHARDS.

NOT SWEET.

VERY LIGHT. CHEESY.

INSPIRATION?
WHEN I THINK OF A CANDELABRA,

I THINK OF A COUPLE GOING OUT
FOR A SPECIAL OCCASION,

AND PEOPLE WANT CAKES
ON A SPECIAL OCCASION.

SO I MADE IT A LITTLE BIT
LARGER THAN USUAL.

YOU NEVER HAVE A CANDLELIT
DINNER BY YOURSELF. HMM.

I WAS DIGGING IN
TO FIND MORE CAVIAR,

AND I ONLY FOUND
FEW EGGS.

I JUST DID A LITTLE BIT
BETWEEN EVERY LAYER.

YOU HELD BACK.

YOU WERE A LITTLE AFRAID OF USING
WHAT I GAVE YOU. I WAS. (laughs)

I DON'T GET IMPRESSED EASILY
WITH CAKES.

THAT'S A CAKE.

THANK YOU.

OH, CRAP. CHEF RON SEEMED
TO LOVE PATTI'S DISH.

I'M VERY WORRIED.

GENIUS IS SOMETHING
THAT ONE OF YOU

CLEARLY HAS NOT SHOWN ME
WITH YOUR BAKED DESSERTS.

CHEF CHAD,

RED VELVET CAKE-
RICH, MOIST,

MELT IN YOUR MOUTH.

AND I KNOW ABOUT CAKE.
THANK YOU.

MASCARPONE FILLING-

TOO SWEET, TOO GRITTY.

DISASTER.

IN THIS TEST,

YOU WERE NO SWEET GENIUS.

(Chad) I'M VERY UPSET.

HE'S THE KING OF CAKES.
HE'S 100% CORRECT.

THANK YOU.

THE MASCARPONE FILLING
DIDN'T MIX WELL.

I CAN DO IT BLINDFOLDED
IN MY SLEEP.

TODAY WAS NOT THE DAY.

SWEET GENIUS-
WHO HAS IT?

I DO.I DO.

THE CHOCOLATE DESSERT TEST
WILL SETTLE THIS.

(Patti) I AM SO EXCITED.

THERE IS ONLY 1 PERSON
BETWEEN ME AND THE $10,000.

(whirring)

THAT JOYOUS SOUND MEANS
A NEW MANDATORY INGREDIENT...

MOSTARDA FRUIT.

MOSTARDA IS A SWEET

AND SLIGHTLY SOUR
ITALIAN CONDIMENT

MADE OF CANDIED FRUIT
AND A MUSTARD-FLAVORED SYRUP.

AND WHAT ABOUT THE INSPIRATION
FOR YOUR THIRD DESSERT?

AN OBJECT SURE TO GET
YOUR MINDS SPINNING-

A TOY CAROUSEL.

CAROUSELS INVOKE IMAGES
OF SHOW HORSES,

NURSERY RHYMES,
AND SEA ANIMALS.

(Anisha) WHEN I SEE THE TOY
CAROUSEL, I THINK CHILDHOOD.

I THINK BURST OF COLORS,
CANDY-STRIPED POLES-

SO OVERWHELMING.

YOU WILL HAVE 60 MINUTES
FOR THIS TEST.

START THE CLOCK!

(Patti) WHEN I SEE THE CAROUSEL,

I JUST THOUGHT CARNIVAL TREATS,

AND THERE'S A COTTON CANDY
MACHINE RIGHT NEXT TO ME.

I'M GONNA GO FOR IT.
(Patti) THIS IS NEW.

I DON'T REALIZE THAT
THERE'S THIS BLADE IN THERE.

(laughs)

I WANT TO DISSOLVE COTTON CANDY
WITH THE MOSTARDA FRUIT,

MELT IT DOWN AND THICKEN IT
INTO LIKE A SYRUP

TO GO WITH A CHOCOLATE CAKE.
HE'S GONNA LOVE THIS.

(Anisha) THE WORLD OF DESSERTS

IS DEFINITELY MUCH BIGGER
THAN JUST A CAKE.

I'M MAKING A MOSTARDA FRUIT
CHOCOLATE TART... GOOD.

WITH BRITISH-STYLE SHORTBREAD
CRUST, NOT TOO SWEET.

SUGAR.

THE TWISTING
OF THE PASTRY EPITOMIZES

WHAT MY INTERPRETATION
OF A CAROUSEL IS.

ALL RIGHT.

45 MINUTES REMAINING.

(Patti) THIS IS
A CHOCOLATE ROUND.

YOU NEED SOMETHING
WITH A LOT OF CHOCOLATE IN IT.

OH, YEAH.

I'M MAKING A TORTA ROMANA.

IT'S A VERY DENSE,
RICH CHOCOLATE CAKE.

SOMETHING CREAMY.

(Ron) I'M LOOKING AT
CAROUSEL, MOSTARDA FRUIT

COMING TOGETHER
IN A CHOCOLATE DESSERT.

(Anisha) AH, ****.

(Anisha) I DECIDE TO USE

THE MOSTARDA FRUIT
WITH GOAT CHEESE.

I THINK THE SOURNESS
OF THE GOAT CHEESE

WILL WORK REALLY WELL
WITH CHOCOLATE GANACHE.

THERE IT GOES AGAIN-

PEKING DUCK...

(laughs)
DUCK.

ONE FOR EACH.

PEKING DUCK IS A FAMOUS DISH
IN BEIJING.

THE MEAT TASTES LIKE
A DARKER, RICHER CHICKEN.

IT IS PRIZED FOR
ITS CRISP, THIN SKIN.

OF COURSE.
THIS IS WHY I'M A PASTRY CHEF,

SO I DON'T HAVE TO
DEAL WITH MEAT... UGH.

AND NOW THEY'RE GIVING ME MEAT.
I GOT TO DEAL WITH DUCK.

OH, GROSS.
ANISHA'S ALL EXCITED.

(Anisha) MAN,
THIS IS MY BALLGAME.

THIS IS DEFINITELY
WHERE I CAN PLAY NOW.

I JUST PULL IT APART
WITH MY BARE HANDS.

I ADD A LOT
RIGHT ON TOP OF THE TART

AND THEN PUT THE WHOLE DUCK
IN THE SAUCEPAN

AND DEGLAZE THE PAN
WITH WHITE WINE.

OH, MY GOD.
YOU WANT A GLASS?

JUST GIVE ME, OH,
26 MINUTES AND 43 SECONDS.

JUST CHECKING.
PATTI'S RESPONSE WAS EXPECTED.

(laughs) SIMPLE, EDGELESS,
MUCH LIKE HER PASTRIES.

(Ron) 20 MINUTES LEFT, CHEFS.

I'M LOOKING FOR GENIUS,
NOT GENERIC.

DON'T PLAY IT SAFE.
I'M DONE DOING THAT. I'M HERE NOW.

(Patti) I'M TAKING THIS
TO THE NEXT LEVEL.

I'M NOT MESSING AROUND ANYMORE.
OH, YEAH.

WHEN I HAVE DUCK, I LIKE
THE CRISPY SKIN ON IT.

IT KIND OF REMINDS ME OF BACON.

PEOPLE LIKE BACON
WITH CHOCOLATE.

I'M GONNA DICE IT UP,

AND I'M GONNA CARAMELIZE IT
WITH COTTON CANDY.

I'VE GOT TO START WORKING ON
MY THIRD COMPONENT OF MY TRIO.

I'M GONNA MAKE A FROTHED
BASIL CHOCOLATE MILK.

I WANT TO BRING
THE NOSTALGIC AURA

OF HAVING ICE CREAM WHILE
YOU'RE SITTING ON A CAROUSEL.

YEAH.

TEN MINUTES LEFT.

YOU KNOW, CARAMEL CORN
YOU FIND AT CARNIVALS,

SO I GO AND GRAB THE POPCORN.

I MAKE THIS
FLORENTINE LACE COOKIE

THAT'S GONNA BE ON TOP
AS A GARNISH.

IT USUALLY HAS ALMONDS IN IT.

I'M GONNA TAKE THAT SAME BATTER

BUT INSTEAD OF PUTTING ALMONDS
IN, I'M GONNA USE THE POPCORN.

I START PLATING MY DESSERT

BY ADDING
THE MOSTARDA FRUIT GASTRIQUE.

NOT ONLY SHOULD THE FLAVORS
BE BEAUTIFUL,

BUT THE PLATING
SHOULD BE PRETTY.

(Ron) TWO MINUTES LEFT.

I'M NOT A BIG FAN OF PLATING.

I MAKE THE DESSERTS.
I DON'T PLATE ‘EM.

AND I LOOK OVER AT ANISHA'S,

AND SHE HAS A LOT
OF SKILL IN PLATING.

I TAKE MOSTARDA SLICED FRUIT,
SHOWING KNIFE SKILLS,

AND THEN I ADDED DUCK FAT
CHOCOLATE CREAM SAUCE.

THIS YOUR 1-MINUTE WARNING.

(Anisha) THE DUCK
CHOCOLATE TARTLET

IS A NEW INNOVATIVE PASTRY.

TEN, NINE, EIGHT,

SEVEN, SIX, FIVE,

FOUR, THREE,

TWO, ONE.

TIME IS UP. THAT IS IT.

WHEN I SEE PATTI'S DISH,

I SAY, OH, IT'S JUST
A SINGLE CHOCOLATE CAKE

WITH A LITTLE BIT OF CREAM.

PATTI IS A COOKIE-CUTTER
PASTRY CHEF

SPECIALIZING IN SAFE DESSERTS.

I'M NOT TOO WORRIED.

CHOCOLATE-LET US SEE
HOW YOU DID

WITH MY FINAL TEST
OF YOUR DESSERT I. Q.

FOR THE CHOCOLATE TEST
THE INGREDIENTS...

THE INSPIRATION...

CHEF PATTI.

(Patti) IT'S A TORTA ROMANA

AND DUCK FAT CARAMELIZED
WITH COTTON CANDY,

CANDIED FRUIT,
AND ORANGE LIQUEUR.

ON TOP IS A LITTLE
CHANTILLY CREAM

AND A LITTLE
CARAMEL CORN CRUNCH.

CHOCOLATY.
VERY RICH.

LUSCIOUS.(laughs)

IT HOLDS ITS SHAPE WELL,
VERY DENSE INSIDE.

IT DRAWS YOU TO EAT
THE WHOLE THING.

THE DUCK
WITH THE SKIN-WHY?

WELL, I LIKE THE FAT
AND FLAVOR OF THE SKIN.

I CAN TASTE THE CARAMEL
IN THE SKIN-

A CARNIVAL OF FLAVORS.(laughs)

BUT I DON'T SEE THE COLORS

THAT ONE WOULD ASSOCIATE
WITH A CAROUSEL-

ONLY DARK CHOCOLATE
AND THE RED.

IT SCREAMS
FOR A VARIETY OF COLORS.

THAT WAS ONE OF THE REASONS

I SENT YOUR WAY
THE MOSTARDA FRUIT.

WHEN YOU THINK OF A CAROUSEL,
YOU THINK OF SWEET TREATS.

I USED COTTON CANDY
AND CANDY CORN

AND STUFF THAT YOU'D ACTUALLY
FIND AT A CARNIVAL.

I TOOK IT MORE AS THE FLAVORS
RATHER THAN THE COLORS.

DO YOU THINK YOU HAVE SHOWN
ME SWEET GENIUS? ABSOLUTELY.

THIS ISN'T STUFF
I PLAY WITH EVER.

IT'S HARD TO EXPERIMENT
AT WORK,

SO THIS IS KIND OF
WHY I'M HERE.

I FEEL LIKE I'VE GROWN
THROUGHOUT THE COMPETITION,

AND I'VE SHOWN YOU
HOW CREATIVE I CAN BE.

CHEF ANISHA.
WE GOT A CHOCOLATE TRIO,

‘CAUSE YOU ASKED
FOR CHOCOLATE.

SO THAT IS A DUCK
GOAT CHEESE TARTLET

WITH A LITTLE BIT OF
CHOCOLATE GANACHE ON THE BOTTOM,

A CLOVE MOSTARDA FRUIT
GASTRIQUE

WITH DUCK FAT
CHOCOLATE SAUCE,

AND THEN A FROTHED
CHOCOLATE MILK

TOPPED WITH A STRAIGHT
CHOCOLATE GANACHE.

TOUCH OF BASIL.
I LOVE CHOCOLATE AND HERBS TOGETHER.

FRESH.

AND THERE'S
A WONDERFUL FAN HERE

OF DIFFERENT COLORS.

I LOVE THIS.

THE SAUCE BASICALLY IS THE JUICE
FROM THE INSIDE OF THE DUCK.

THAT IS INTENSE.

DUCK FAT WITH CHOCOLATE-

INTERESTING.

I WILL TASTE.

FLAKY.

DUCK-Y.

I WANTED TO BRING BACK

THE SWEET AND SAVORY PIE STYLE
OF GREAT BRITAIN.

A LOT OF MEAT.

I COULD HAVE IT
FOR DINNER.

IS IT A DESSERT
WITH MEAT?

I WOULD SAY THAT IT IS
AN APPETIZER OR A MAIN DISH,

THAT PARTICULAR TART
WITH THE CHOCOLATE ALMOND IN IT.

SO IT'S NOT A DESSERT THEN.

TO ME, I THINK
IT'S A PASTRY.

PASTRY CAN BE SAVORY.

IT DOESN'T HAVE TO BE
JUST SWEET.

I THINK I ALSO USED
DIFFERENT ELEMENTS OF PASTRY

AND PUT THEM ALL
INTO ONE DISH.

TO ME, THAT'S GENIUS.

CALL IT MAGIC.

CALL IT BRILLIANCE.
CALL IT GENIUS.

ONE OF YOU
HAS PROVEN TO HAVE IT.

ONE OF YOU HAS NOT.

(Patti) I THINK ANISHA
DID A GREAT JOB.

SHE STEPS OUT OF THE BOX
A LITTLE BIT MORE,

BUT I THINK MY FLAVORS
ARE SPOT ON.

MY DESSERT'S MORE
ON THE SWEETER SIDE.

AFTER ALL,
THIS IS "SWEET GENIUS,"

NOT "SAVORY GENIUS."

I WANTED TO DO SOMETHING NEW,
DIFFERENT, AND UNIQUE.

I WANTED CHEF RON TO WALK AWAY
REMEMBERING WHAT HE'D EATEN.

I THINK PATTI
SHOULD DEFINITELY BE ELIMINATED.

♪♪

CHEF ANISHA,

IN THAT TEST

YOU WERE NO SWEET GENIUS.

(exhales)

I WAS VERY INTRIGUED
BY YOUR WORK,

AND YOU HAVE
AMAZING SKILLS.

FOR THIS TEST,
THERE WAS A LOT OF DUCK.

YOU USED IT
IN A DELICIOUS WAY,

BUT ULTIMATELY
IT WASN'T A DESSERT.

THANKS.

(Anisha) IT'S JUST FRUSTRATING,

BECAUSE IT'S ALWAYS A CAKE GAME
EVERY SINGLE TIME.

EVERYONE'S GOT, LIKE,
A DIFFERENT OPINION

ON WHAT PASTRY AND SWEETS
AND STUFF LIKE THAT ARE.

BUT YOU KNOW, I DIDN'T THINK
THAT IT WOULD GET ME ELIMINATED.

(sniffles)

I JUST FEEL LIKE
I WORKED REALLY HARD,

BUT WHAT CAN YOU DO?

I'M SO HAPPY. (laughs)

OF COURSE.
(exhales)

YOU GAVE ME
A COMPLETED DESSERT

THAT HAD SAVORY,
HAD SURPRISES,

AND HAD GENIUS IN IT.
THANK YOU.

YOUR EXECUTION WAS VERY NEAT
AND CONFIDENT.

IT'S JUST BEEN
A GREAT EXPERIENCE.

IT TOOK ME OUT OF MY ELEMENT
OF WHAT I'M USED TO.

I WON. (laughs)
I CAN'T BELIEVE IT.

YOU'RE WELCOME INTO MY WORLD
OF DESSERTS,

AND YOU HAVE
JUST EARNED $10,000.

AMAZING.
YOU ARE A SWEET GENIUS.

NOW YOU NEED TO OWN IT.
I WILL.