Sweet Genius (2011–…): Season 1, Episode 5 - Glistening 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 MANABU INOUE.

I WANT TO BE NUMBER ONE.

I'M ARTHUR DOSS,

AND I'M THE OWNER OF RED DUCK
BAKE SHOP IN NEW YORK.

MY TALENT IS NATURAL.



IT'S GOD-GIVEN.

I GREW UP IN DETROIT.

I STARTED OFF BAKING
AT A YOUNG AGE,

AND FROM THERE, I HAD
A PASSION FOR IT.

I'M YOUNG, I'M SWEET,
AND I'M PURE GENIUS.

I'M ALYSSA GANGERI.

I'M THE EXECUTIVE CHEF
AT RIVERWALK BAR & GRILL,

AND I HAVE A CAKE BUSINESS
CALLED ALLY CAKES NYC.

I GRADUATED CULINARY SCHOOL
WHEN I WAS 18,

AND I'VE BEEN WORKING
EVER SINCE.

I'M A VERY EXACT
AND O. C. D. CHEF.

MY PRECISION COMES FROM WORKING
WITH BIG-NAME NEW YORK CHEFS.

I DEFINITELY FEEL CONFIDENT
AS A YOUNG CHEF.

MY DRIVE WILL TAKE OUT
THE COMPETITION.

I'M MARTIN HOWARD,
AND I'M HERE TO PROVE

THAT PASTRY IS A FORM OF ART.

TRANSFORMING INGREDIENTS

IS WHAT IT'S ALL ABOUT
WITH PASTRY.

I'M A MASTER OF TRANSFORMATION.

I'M A PASTRY CHEF BY DAY
AND A DRAG QUEEN BY NIGHT.

CHOCOLATINA'S MY STAGE NAME

BECAUSE I'M OH, SO GOOD
WITH CHOCOLATE.

I'M A SWEET GENIUS BECAUSE
I CAN DO IT ALL.

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

CHEF RON BEN-ISRAEL.

(Martin) RON BEN-ISRAEL IS THE
SUPERSTAR OF THE CAKE WORLD.

HE'S REALLY SOMEONE
YOU WANT TO IMPRESS.

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 ARE HERE WITH SOMETHING
TO PROVE TO ME-

WHO TRULY HAS A GIFT?

A REAL SWEET GENIUS

CAN ADAPT TO ANY SITUATION.

THE FIRST TEST-

YOU WILL HAVE 40 MINUTES

TO MAKE ME A FROZEN DESSERT.

40 MINUTES, FROZEN DESSERT-

POSSIBLE.

I GIVE YOU THIS
MANDATORY INGREDIENT-

TATER TOTS.

TATER TOTS ARE MADE
OF GRATED POTATOES

THAT ARE FLASH-FRIED,
PARTIALLY COOKED,

AND THEN FROZEN.

IF UNDERPREPARED,
THEY CAN TASTE MEALY.

AND SOMETHING ELSE TO CONSIDER.

THE INSPIRATION-

JELLYFISH. GENIUS.

ALTHOUGH FEARED
FOR THEIR VENOMOUS STING,

JELLYFISH MOVE WITH GRACE
AND TRANQUILITY

THROUGH THE OCEAN.

TATER TOTS AND JELLYFISH.

HOW AM I GONNA DO THIS?

AND, CHEFS, YOU NEVER KNOW
UNTIL YOU KNOW

WHAT ELSE I MIGHT SEND YOUR WAY.

YOU WILL HAVE 40 MINUTES
FOR THIS TEST.

START THE CLOCK.

♪♪

(Alyssa) JELLYFISH-THEY HAVE
A LOT OF MOVEMENT,

SO I'LL GO REALLY DIRECT

AND MAKE A JELLYFISH.

I IMMEDIATELY GO STRAIGHT
TO A FROZEN GLACé

TO MAKE THE BODY
OF THE JELLYFISH.

SUGAR, SUGAR, SUGAR.

WHEN I SEE TATER TOTS,
I WANT SOME KETCHUP AND SALT,

AND I WANT TO EAT SOME,

BUT THE MOST LOGICAL
ROUTE FOR ME

IS TO PULVERIZE THE TATER TOTS

AND ADD IT TO THE GLACé.

STARTING YOUNG, I GOT THE CHANCE

TO WORK UNDER A LOT
OF AMAZING CHEFS,

AND NOW I'M 27 YEARS OLD,

AND I AM CAPABLE OF GENIUS.

I MAKE PASSION FRUIT,

SO THERE WAS PASSION PURéE.

I FEEL GOOD,
BUT I'M A LITTLE BIT NERVOUS.

I'VE BEEN IN THE PASTRY BUSINESS
OVER 25 YEARS.

I'VE SEEN IT ALL, SO I'M NOT
REALLY NERVOUS RIGHT NOW.

THE JELLYFISH IS NOT
A HARD INSPIRATION.

I MIGHT WANT TO PLAY
ON THE FACT THAT IT'S JELLY,

SO I'M MAKING
A PEANUT BUTTER ICE CREAM

WITH A JELLY SAUCE,

'CAUSE I'M GONNA WIN
THIS COMPETITION WITH WORDS.

AND THEN TAKE
SOME BLACKBERRY PURéE,

REDUCE THAT A LITTLE

SO IT HAS MORE OF A JELLY, JAM
KIND OF CONSISTENCY TO IT.

NOW WHAT ARE YOU GONNA DO
WITH TATER TOTS?

IT'S NOT REALLY
A PASTRY INGREDIENT.

I DON'T KNOW.

I FEEL A LITTLE OVERWHELMED.

(whispering) JELLYFISH, TATER
TOTS, JELLYFISH, TATER TOTS.

(normal voice) I'M CONCERNED
ABOUT THE VISUAL,

BUT THEN I STARTED TO THINK

BUTTERMILK ICE CREAM
WITH LEMON ZEST.

BUTTERMILK IS REFRESHING.
IT'S COOL, LIKE THE OCEAN.

CHEF ARTHUR.
HI, CHEF.

WHAT ARE YOU DOING?
I'M KIND OF-

I GUESS, WINGIN' IT.

YOU ARE WINGING IT.
I'M WINGIN' IT.

I NEED TO SEE YOUR GENIUS,
CHEF ARTHUR.

ABSOLUTELY.

CHEFS, KEEP IN MIND

I EXPECT GENIUS.

NOTHING PREPARES YOU FOR THIS.
IT'S HARD.

I WANTED TO DO, LIKE, SOME
TENTACLES IN THE JELLYFISH.

I MELTED DOWN THE CHOCOLATE,

AND I JUST PIPED A BUNCH
OF SQUIGGLE LINES.

COME ON, NOW.

20 MINUTES LEFT
FOR YOUR FROZEN DESSERT TEST.

(Martin) AND I SEE EVERYBODY
RUNNING AROUND.

I'M SORT OF CALM
AND COOL AND COLLECTED.

TATER TOTS ARE
THE HARD INGREDIENT

TO PUT INTO AN ICE CREAM

BECAUSE THE POTATO TOTS
HAVE A MEALY TEXTURE TO IT,

SO I'M GONNA PUT IT INTO
A CROQUANT.

CROQUANT IS JUST
A CARAMELIZED SUGAR.

IT USUALLY HAS NUTS IN IT,

BUT IN THIS CASE, I'M GONNA
SUBSTITUTE THE TATER TOTS,

AND TO GIVE IT
THAT LITTLE EXTRA STING,

I'M GONNA PUT
SOME JALAPEÑO PEPPER IN IT.

IT'S A JELLYFISH.
IT SHOULD STING.

I'M NOT SURE HOW I'M GONNA
MAKE TATER TOTS WORK FOR ME.

I'M REALLY NERVOUS
AT THIS POINT.

CHEF ARTHUR.
YES.

ARE YOU STRUGGLING
WITH GENIUS?

NO, JUST DOIN'
A LOT OF THINKING.

THE PRESSURE'S GETTIN'
THE BEST OF ME

BECAUSE I WANT TO IMPRESS RON.

WHEN I THINK OF JELLYFISH,
I THINK OF JELLY TEXTURES,

SO I TAKE APRICOT JAM,
REDUCE IT,

AND ADD TATER TOTS TO IT.

THE TATER TOT APRICOT JELLY
REPRESENT THE JELLYFISH.

IT IS ANOTHER
MANDATORY INGREDIENT.

WHAT?

WHAT AM I GONNA DO WITH THIS?

YOU WERE WARNED.

IT IS ANOTHER
MANDATORY INGREDIENT-

SOUR LEMON CANDY.

THESE ROUND,
HARD CANDIES

ARE ONE OF THE FIRST
SOUR CANDIES EVER MADE.

THEY HAVE A TART LEMON FLAVOR.

GO!

(Alyssa) SEEING LEMON CANDY-

I WAS ACTUALLY EXCITED,

BECAUSE I THINK CITRUS ENHANCES
PRETTY MUCH EVERYTHING,

SO I PULVERIZE 'EM

FOR MY CHOCOLATE TENTACLES.

AS I'M COOKING, I FEEL CONFIDENT
WITH THE JELLYFISH.

THE SOUR LEMON CANDIES
ARE OBVIOUSLY SOUR.

THAT WILL HELP OUT
IN THE JELLY SAUCE.

IT'LL MAKE A LITTLE BIT
OF A TARTNESS TO IT.

AT THIS POINT, I THINK THINGS
ARE GOING PRETTY WELL.

TEN MINUTES LEFT.

I GET BACK TO MY STATION
AND I LOOK UP,

AND I SEE THESE CANDIES,

AND I'M LIKE, CANDIED TARRAGON.

THAT ADDS MORE FLAVOR,
AND I CAN PROVE TO RON

THAT I CAN CATCH HIS EYE
AND HIS TASTE BUDS.

CHEFS, I EXPECT YOU TO EMBRACE

THE WORLD OF FLAVORS.

CHEF MANABU.
YES.

YOU KNOW YOU HAVE A SECOND
MANDATORY INGREDIENT TO USE?

I NEED DIFFERENT TEXTURE...

MY GENIUS LIES
IN MY CHOCOLATE WORK,

'CAUSE THAT'S WHAT I DO
ALL THE TIME.

IT'S MY DRAG NAME-

CHOCOLATINA.
(bell chimes)

SO AS PART OF THE GARNISH
FOR THE DESSERT,

I'M GONNA MAKE A SORT OF
A TENTACLE SHAPE

THAT WILL GO WELL
WITH MY JELLYFISH THEME.

I KNOW THAT I NEED
THE MOVEMENT OF WATER,

SO I GRAB THE BLUE DYE

AND JUST KIND OF SQUIGGLE, LIKE,
TINY, TINY LITTLE LINES

AND PULLED THEM THROUGH,

AND THEN I POP OUT THE GLACé
TO MAKE THAT THE JELLYFISH.

I EXPECT YOU TO BE PLATING
BY NOW, CHEFS.

(Ron) A GENIUS ALWAYS KNOWS

HOW TO NAIL THE BIG FINISH.

TEN, NINE, EIGHT,

SEVEN, SIX, FIVE,

FOUR, THREE, TWO, ONE.

THAT IS IT.

(Alyssa) I LOOK DOWN
AT MY PLATE.

I'M HAPPY THAT IT LOOKS
LIKE A JELLYFISH.

I DEFINITELY THINK THAT I'M
SOMEONE TO WATCH OUT FOR.

♪♪

THE INGREDIENTS
FOR THE FROZEN TEST-

TATER TOTS
AND SOUR LEMON CANDIES.

THE INSPIRATION-A JELLYFISH.

CHEF ALYSSA.
THIS IS MY INTERPRETATION

OF A JELLYFISH.

JELLYFISH REMIND ME
OF TROPICAL,

SO I IMMEDIATELY GO
TO TROPICAL FLAVORS.

I HAVE A PASSION FRUIT GLACé

WITH TOASTED COCONUT
AND TATER TOTS,

AND THEN THE TENTACLES
ARE WHITE CHOCOLATE.

IT TASTES LIKE...

PIÑA COLADA.

DID YOU COOK THE TATER TOTS?
NO, I DID NOT.

I TASTE RAW POTATOES.
I APOLOGIZE.

HOWEVER, IT'S KEEPING
QUITE WELL.

IT SEEMS THAT THE POTATO
ACTUALLY HELPED YOU

TO STABILIZE IT.

DESIGN-WISE,

THE TENTACLES-
AN ARTISTIC MASTERPIECE.

WHAT IS THE BLUE?
I WANTED TO TRY AND DO,

LIKE, A BLUE GELéE TO KIND OF
INCORPORATE THE WATER.

BUT YOU'RE ASKING ME TO EAT
SWIRLS OF FOOD COLOR.

FOOD COLOR IS DESIGNED
TO USE MINUTELY.

I DON'T LIKE
TO EAT FOOD COLOR

IN THE RAW SHAPE.

CHEF ARTHUR,
WHAT IS THIS?

CHEF, I MADE
A BUTTERMILK ICE CREAM,

TATER TOT APRICOT JELLY

FOR THE JELLYFISH,

AND I CANDIED TARRAGON
WITH LEMON CANDIES.

I DIDN'T WANT TO MAKE
A JELLYFISH.

I WANTED TO TAKE THE TEXTURES
FROM THE JELLYFISH.

TANGY...

UNUSUAL. THAT'S WHAT I LIKE TO
MAKE, UNUSUAL DESSERTS.

UNUSUAL IS GOOD?

YEAH, I THINK YOU HAVE
TO THINK OUTSIDE THE BOX.

UNUSUAL COULD BE DISASTER.

YOUR JAM IS VERY SWEET,

SUPER SWEET,

BUT YOUR ICE CREAM
IS ZESTY.

HOWEVER, I ASKED YOU
TO GET INSPIRED.

YOU GAVE ME A SCOOP
OF BUTTERMILK ICE CREAM

ON A PLATE
WITH SOME JAM.

CHEF MARTIN. I CALL IT
"PEANUT BUTTER AND JELLYFISH."

CLEVER USE OF WORDS.

SO IT'S PEANUT BUTTER
ICE CREAM

TOPPED WITH A BLACKBERRY
JELLY SAUCE,

AND UNDERNEATH,
WE HAVE A CROQUANT

THAT I MADE
WITH THE, UH, TATER TOTS.

YOU DEFINITELY PLAYED ON THE
CRISPINESS OF THE TATER TOTS.

CROQUANT IS ENJOYABLE.

HOT.

(coughing)

WELL, THE JELLYFISH
DOES STING.

JALAPEÑO PEPPER?
YES.

HOW DO YOU FEEL ABOUT YOUR PLATE?
I FEEL VERY GOOD ABOUT IT.

IT HAS A WHIMSICAL DECORATION
MADE OF CHOCOLATE,

WHICH I'M WELL-KNOWN FOR.

CHOCOLATINA IS
DEFINITELY IN THE HOUSE.

CHEF MANABU.
YES.

I MADE BERRY SALAD,

AND ON TOP

IS A PASSION FRUIT
POTATO SORBET.

RED TUILE.
YES.

TUILE IS GREAT.

GOOD SHAPE.
THANK YOU.

TATER TOTS IN SORBET?

THAT'S GOOD THINKING.

CRISPY...

MMM. NUANCED.

LEMON CANDY?

MM-HMM.

SO THE WHOLE CANDY?

I WISH THESE WERE
INCORPORATED BETTER.

VERY BIG CANDY.

NOT GENIUS.

SO, CHEF ALYSSA,

YOUR DESSERT WAS
VERY ATTRACTIVE VISUALLY,

AND IT'S THE MOST JELLYFISH

I'VE SEEN TODAY.

I'M REQUIRED TO ELIMINATE
ONE OF THE CHEFS.

WHO WOULD YOU SUGGEST
TO ELIMINATE?

I DON'T KNOW
IF I CAN-

I MEAN, I DIDN'T
TRY THEM, SO I-

BASED ON THE VISUALS,

ANYONE COMES TO MIND?

IT'S HARD FOR ME TO SAY. WELL...

I DO NOT NEED TO THINK
ABOUT IT ANYMORE.

YOU CANNOT ESCAPE
THE REALITY

THAT ONE CHEF
WILL BE FORCED TO LEAVE

MY WORLD OF DESSERTS.

♪♪

INDEED, SOMEONE WILL NOT
BE MAKING ME

ANOTHER DESSERT HERE.

IN THAT TEST...

CHEF ARTHUR...

YOU ARE NO SWEET GENIUS.

THANK YOU FOR
THE OPPORTUNITY.

IT'S NOT A GOOD FEELING
TO NOT MOVE ON,

BUT I REALIZE I NEED
TO PUSH MYSELF MORE.

YOU NEED TO HAVE
THE FULL PACKAGE.

THAT'S WHAT IT TAKES
TO BE A SWEET GENIUS.

♪♪

(Ron) THE SECOND TEST-

BAKED DESSERTS,

AND YOU MUST ALSO FACTOR IN

THE MANDATORY INGREDIENT.

DUCK FAT.
(sighs)

AMONG THE HEALTHIEST
OF ANIMAL FATS,

DUCK FAT OFFERS SMOKY
AND RICH FLAVORS.

IT IS AN ESSENTIAL INGREDIENT
IN FRENCH CUISINE.

AND I HAVE CAREFULLY
SELECTED AN INSPIRATION...

A DIAMOND.

THE DIAMOND OFTEN EVOKES
LUXURY AND GLAMOUR.

THE WORD COMES FROM
THE GREEK TERM "ADAMAS,"

WHICH MEANS "UNCONQUERABLE,"

AND SUGGESTS ETERNAL LOVE.

READY?

YOU WILL HAVE 50 MINUTES
FOR THIS TEST.

START THE CLOCK.

(whispering)
OHH, GROSS.

OH, MY GOSH.

I WANT TO PUT IN
CHOCOLATE CAKE.

CHEF MANABU.
YES.

ARE YOU GOING TO USE
ALL THE EGGS IN THE HOUSE?

DUCK FAT LOOKS DISGUSTING.
IT SMELLS LIKE GAME.

(whispering) WHAT AM I GONNA
DO WITH DUCK FAT?

(normal voice)
I SEE THE DIAMOND,

I IMMEDIATELY ASSOCIATE IT
WITH LOVE-LOVE, CHOCOLATE,

AND I HAVE
THIS CHOCOLATE CAKE RECIPE.

I KNOW THAT IT'LL MASK
THE DUCK FAT.

THE INSPIRATION PART-

THAT'S WHAT MAKES A PASTRY CHEF
A PASTRY CHEF,

IS YOU CONSTANTLY HAVE TO WORK
ON INSPIRATION.

THIS IS ABOUT LOVE,

AND I LOVE EVERYTHING
ABOUT MAKING DESSERTS.

DESSERTS MAKE PEOPLE HAPPY, AND
TO BE PART OF SOMEONE'S LIFE,

THAT YOU CAN MAKE A MEMORY WITH
SOMEONE OUT OF A DESSERT-

IT'S VERY GRATIFYING.

(Martin) I'M VERY EXCITED.

PASTRY IS KIND OF LIKE MAGIC.

YOU KNOW, YOU PUT IN THIS BATTER
INTO THE OVEN,

AND THEN IT BECOMES
SOMETHING COMPLETELY DIFFERENT.

WHEN I THINK OF DIAMOND,

I THINK OF THINGS
THAT ARE VERY RICH.

DUCK FAT IS KIND OF LIKE LARD,

AND THAT'S-USED TO BE USED
IN BAKING ALL THE TIME,

SO NATURALLY, I HEAD TOWARDS
A WARM CHOCOLATE CAKE

WITH THE DUCK FAT.

I'M HOPING MAYBE THE DUCK FAT

WILL GIVE IT
A LITTLE MORE RICHNESS.

I THINK MARTIN'S
PRETTY BIG COMPETITION.

HE MAY HAVE
10-PLUS YEARS ON ME,

BUT I AM VERY HARDWORKING.

OUT OF THE CORNER OF MY EYE,

I SEE, LIKE, A TRANSFER SHEET.

I MAKE A CHOCOLATE GARNISH,

PUNCH OUT HEARTS.

I'M HOPING RON'LL SEE LOVE

AND DIAMOND ON A PLATE.

I DO HAVE MY EYE ON MANABU.

HE DOES WORK FOR MORIMOTO,

SO I'M SURE HE'S HELD
TO HIGH STANDARDS,

BUT I HAVE HIGH STANDARDS, TOO.

NOW THAT MY CAKE'S IN THE OVEN,

I HAVE MY WHITE CHOCOLATE
ON THE ACETATE SHEETS,

AND I CUT OUT
LITTLE DIAMOND SHAPES

TO GO AS PART OF THE GARNISH
FOR THE CAKE,

AND THEN I MAKE THE ACTUAL BAND
FOR THE DIAMOND RINGS-

A LITTLE BIT FUN
AND A LITTLE BIT OF ELEGANCE.

CHEFS, JUST WHEN YOU WERE
GETTING IN THE GROOVE...

FUSILLI.

(whispering) PASTA.

FUSILLI IS A LONG,
CORKSCREW-SHAPED PASTA.

THE WORD MEANS "LITTLE
SPINDLES" IN STANDARD ITALIAN.

DUCK FAT, FUSILLI PASTA-

GENIUS. GO.

(Alyssa normal voice)
OH, MY GOD.

LIKE, THIS IS NOT EASY.

I DON'T KNOW HOW I'M GONNA
INCORPORATE FUSILLI PASTA

INTO A DESSERT
WITH A CHOCOLATE CAKE.

EIGHT MINUTES, CHEFS.

EVERY DETAIL COUNTS.

(whispering) OH, MY GOD.

(normal voice)
I WANT THIS WIN PRETTY BADLY.

DUCK FAT, FUSILLI.

SO I DECIDED TO TAKE PASTA,
CUT UP IN SMALL PIECES,

AND PUT IT INTO
MY STRAWBERRY SALSA.

STRAINER, STRAINER, STRAINER.

I ADD A LITTLE BIT
OF FRESH MINT,

AND IT'S REALLY ACTUALLY
NOT THAT BAD.

IF YOU CLOSE YOUR EYES,

YOU WOULD NEVER KNOW
THAT IT WAS PASTA.

MARTIN,
YOU'RE BOILING OVER.

THERE'S FLOUR IN PASTA.

I COULD USE THAT AS
A THICKENING AGENT FOR MY SAUCE.

ONCE THE FUSILLI IS COOKED,

I ADD A LITTLE MILK,

AND THEN I ADD A LITTLE BIT
OF PASSION FRUIT PURéE.

ONE MINUTE TO GO.
HAVE YOU FORGOTTEN ANYTHING?

UH, POWDERED SUGAR.

COUNTING DOWN-

TEN, NINE, EIGHT,

SEVEN, SIX, FIVE SECONDS,

FOUR, THREE, TWO, ONE.

THAT IS IT.

(sighs)

(Alyssa) I LOOK DOWN
AT MY PLATE-

I'M HAPPY WITH IT,

BUT THEN I LOOK AT MARTIN'S
DISH, AND I THINK DIAMONDS.

SO I THINK THIS IS GONNA
WORK OUT WELL FOR ME.

♪♪

THE INGREDIENTS
FOR THE BAKED TEST-

DUCK FAT AND FUSILLI PASTA.

THE INSPIRATION-A DIAMOND.

CHEF MANABU,

IS YOUR DESSERT AMAZING?

I THINK SO.

TELL ME WHERE
THE DIAMOND IS.

I MAKE CHOCOLATE CAKE WITH DUCK FAT.
MM-HMM.

NEXT TO IT
IS PEAR SORBET,

AND ON TOP
IS A CARAMEL PASTA,

THEN, ALSO, I MADE
TWO KIND JELLY.

A LOCK.
ROCK.

ROCK, ROCK.
YES, ROCK.

YES.

WHERE IS THE DIAMOND?

DELICIOUS.

♪♪

PEAR, COMPLEX,

YET LIGHT
AT THE SAME TIME.

FUSILLI, SOFT
AND GELATINOUS.

THE CHOCOLATE CAKE
WITH THE DUCK FAT-

I NEVER TASTED
ANYTHING LIKE THAT.

THIS IS SMOKY
AND MYSTERIOUS.

I GOT THE IDEA

OF DIAMOND IN THE ROUGH,

BUT THERE WERE
SO MANY TEXTURES.

IT WAS A LITTLE
BIT CONFUSING

BECAUSE THERE WAS SO MANY
DIFFERENT THINGS. OKAY.

CHEF ALYSSA.

I TOOK THE DIAMOND
AND WENT THE LOVE ROUTE,

'CAUSE TYPICALLY,
WHEN YOU RECEIVE A DIAMOND,

IT'S FROM SOMEONE
THAT YOU LOVE,

SO I DID
A WARM CHOCOLATE CAKE

WITH A STRAWBERRY
FUSILLI SALSA,

AND THEN THE DUCK FAT IS INFUSED
INTO THE CHOCOLATE CAKE.

THIS IS AMAZING.

I COULDN'T
BELIEVE MY EARS

WHEN YOU TOLD ME THAT
YOU CHOPPED FUSILLI PASTA

INTO A FRUIT SALSA,

BUT IT WORKED.

YOUR USE OF HERBS
REALLY CONTRIBUTED.

THE CAKE WAS LIGHT,

HOWEVER...

IN THIS CASE,
THE LIGHTNESS

ALSO MEANT FLATNESS.

I CAN BARELY DETECT
THE DUCK FAT IN IT.

I EXPECTED MORE,

JUST LIKE ONE WOULD EXPECT
FROM A DIAMOND.

LET'S TALK
ABOUT INSPIRATION.

I FELT LIKE, FIRST ROUND,
I DID AN ACTUAL JELLYFISH,

SO I KIND OF TRIED TO NOT GO
AN ACTUAL DIAMOND.

IT IS A LITTLE BIT
VALENTINE'S DAY.

OKAY.

OKAY.

CHEF MARTIN.

YOU KNOW, I LIKE TO BE
A LITTLE WHIMSICAL,

SO I CALL THIS DESSERT

"DIAMONDS ARE
A DUCK'S BEST FRIEND."

"A DIAMOND IS
A DUCK'S BEST FRIEND."

WAS THAT CHOCOLATINA
ASSERTING HERSELF?

IT COULD VERY WELL HAVE
BEEN CHOCOLATINA... MM-HMM.

WISHING SHE HAD
A RING THAT BIG.

WHEN YOU THINK
OF DIAMONDS,

YOU THINK OF THINGS
THAT ARE RICH,

SO I MADE AN INTENSE WARM
CHOCOLATE CAKE WITH DUCK FAT,

AND THEN
A PASSION FRUIT FOAM

THAT IS THICKENED
WITH THE FUSILLI.

MMM, INTENSE.

SCRUMPTIOUS,

BUT BUTTERY.

NICE TO SEE
CHOCOLATE WORK

DONE FROM SCRATCH.

YOUR CHOCOLATE CAKE
WAS SO DENSE,

WAS SO MOIST...

THAT IT WORKED,

HOWEVER, I DID NOT DETECT

ENOUGH OF THE DUCK FLAVOR.

HAVE YOU EVER BAKED WITH DUCK FAT BEFORE?
I HAVE NEVER BAKED

WITH DUCK FAT.
IT WAS A CHALLENGE.

THAT'S WHY I WAS
A LITTLE BIT LEERY

TO GO ALL THE WAY
WITH THE DUCK FAT.

MM-HMM.

THE DIAMONDS ARE CHARMING.

THE WHOLE CONCEPT
IS CHARMING,

BUT IS IT A SILLY TAKE?

WHIMSICAL, I WOULD SAY WHIMSICAL.
WHIMSICAL.

IT WILL BE CONSIDERED.

TO BE A SWEET GENIUS,

YOU CANNOT AFFORD

TO MAKE COSTLY MISTAKES.

ONE OF YOU WILL NOT
BE MOVING ON

TO THE FINAL TEST.

♪♪

ONE CHEF JUST GAVE ME
A DESSERT

THAT DID NOT SAY GENIUS
TO ME.

CHEF MANABU,

IN THAT TEST,

YOUR CHOCOLATE CAKE

HAD THE MOST PRONOUNCED
DUCK FAT FLAVOR,

SO...

YOU STAY.

THE CHOCOLATE CAKE WAS VERY GOOD.
THANK YOU.

CHEF ALYSSA,

IN THAT TEST...

YOU WERE NO SWEET GENIUS.

IT WAS A STANDARD
CHOCOLATE CAKE,

BUT YOU HAVE
GREAT PROMISE.

THANK YOU VERY MUCH.

THE HARDEST PART ABOUT LOSING
IS JUST-

I'VE DONE THE CAKE
A THOUSAND TIMES,

AND SADLY, THE CAKE
IS WHAT GOT ME OFF,

BUT I DID MY BEST,
AND THAT'S ALL I CAN-

THAT'S ALL I CAN DO.

♪♪

CHEF MARTIN,

CHEF MANABU,

WHO IS THE REAL SWEET GENIUS?

ME.

PREPARE YOURSELVES

TO THE LAST TEST-

CHOCOLATE DESSERTS.

NOPALES.

NOPALES
ARE MEXICAN CACTUS STEMS

THAT ARE SLIGHTLY TART
IN FLAVOR.

OVERCOOKING MAY MAKE THEM
SLIGHTLY SLIMY.

AND, OF COURSE,

BE INSPIRED BY...

OUR INSPIRATION SEEMS
TO BE AN EMPTY TRAY.

I GIVE YOU AIR.

AIR IS THE NAME
GIVEN TO ATMOSPHERE

NECESSARY FOR BREATHING
AND PHOTOSYNTHESIS.

IT ALSO CAN SYMBOLIZE LIFE,

LIGHTNESS, AND VASTNESS.

YOU WILL HAVE 60 MINUTES
FOR THIS TEST.

START THE CLOCK.

(Ron) AIR, CHEFS.

I WANT TO SEE
WHAT AIR MEANS TO YOU.

AIR.

(inhales deeply)
AIR.

IN LYCHEE SYRUP.

(Martin) CHOCOLATE IS
MY SPECIALTY.

WHERE'S THE REGULAR SUGAR?

SO I'M MAKING
A DEVIL'S FOOD CAKE,

AND IT'S A DEEPER, DARKER,
RICHER CAKE,

AND IT'S FILLED WITH
A MILK CHOCOLATE CRèME

TO GO ALONG WITH THE THEME
OF AIR BEING LIGHT AND FLUFFY.

WITH THE NOPALES,
I'M GOING TO MAKE

A ROASTED STRAWBERRY
AND NOPALES COMPOTE.

ADD A SPLASH
OF BALSAMIC VINEGAR,

AND LET'S SEE HOW IT GOES.

OHH, PARCHMENT PAPER.

MANABU IS A LITTLE
HARD TO UNDERSTAND...

COCOA POWDER, COCOA POWDER.

BUT HE MIGHT BE A FORCE
TO BE RECKONED WITH.

CHEF MARTIN.
YES.

HOW DO YOU PLAN TO INCORPORATE
AIR IN YOUR DESSERT?

I HAVE A LITTLE
WHIMSICAL IDEA

I'M WORKIN' UP.
MORE WHIMSY FROM YOU.

HOW SURPRISING.

(Martin) I THINK, OKAY,
THIS HAS GOT TO BE SOMETHING

THAT SORT OF RISES
OFF THE PLATE,

SO I DECIDE TO MAKE A DESSERT
CALLED "GO FLY A KITE."

I GET THE WHITE CHOCOLATE
TEMPERED,

AND THEN I CUT LITTLE
KITE SHAPES OUT OF IT.

I HAVE TO WIN THIS.

MY ULTIMATE GOAL IS TO HAVE
A PASTRY CABARET

THAT INCORPORATES
DESSERTS AND PERFORMANCE.

(Ron) SOMETHING NEW
FOR YOU, CHEFS...

FROZEN PEACHES.

PEACHES HAVE SWEET AND TANGY
UNDERTONES,

BUT WHEN FROZEN, THEY MAY
LOSE THEIR SWEETNESS,

FLORAL NOTES, AND JUICINESS.

PEACHES ARE AN EASY COMPONENT

TO INCORPORATE IN A DESSERT,

SO I'M THINKING
WHITE CHOCOLATE, PEACHES,

GET 'EM INTO MY SAUCE

AND JUST LET THAT SET
FOR A LITTLE WHILE.

THREE MINUTES LEFT
TO MAKE IT PERFECT.

WHEN I SEE THAT
COTTON CANDY MACHINE,

I THINK IT'S JUST
INCORPORATING MORE AIR,

'CAUSE COTTON CANDY IS REALLY
JUST SUGAR WITH AIR IN IT.

GETTING DOWN TO TEN SECONDS,

NINE, EIGHT, SEVEN,

SIX, FIVE, FOUR-

DON'T FORGET ANYTHING, CHEFS.

TWO SECONDS, ONE SECOND-

THAT IS IT.

(Martin) I THINK I'VE TRANSLATED
THIS CONCEPT REALLY WELL,

AND I FEEL IT'S GENIUS
ON A PLATE.

♪♪

THE INGREDIENTS
FOR THE CHOCOLATE TEST-

NOPALES AND FROZEN PEACHES.

THE INSPIRATION-AIR.

CHEF MARTIN.

SO I CALL THIS DESSERT
"GO FLY A KITE."

WELL, I WANTED TO MAKE
EVERYTHING VERY LIGHT,

SO I MADE A VERY LIGHT
CHOCOLATE CAKE

AND A VERY LIGHT
CHOCOLATE CRèME,

AND THEN THERE'S
A WHITE CHOCOLATE SAUCE

THAT HAS SOME OF THE PEACHES
PURéED INTO IT.

THE ETHEREAL
COTTON CANDY,

THE ILLUSION
OF WIND AND AIR.

♪♪

AIRY.

TELL ME ABOUT THIS PART.

SO THAT IS THE NOPALES
WITH STRAWBERRIES,

AND I ROASTED IT JUST TO SORT OF
BRING YOU BACK DOWN TO EARTH.

EARTHY.

BALSAMIC?
A LITTLE BALSAMIC, YES.

I DIDN'T FIND A DISTINCT
FLAVOR FOR THE NOPALES.

I WISH I COULD
RECOGNIZE IT MORE

AS AN INGREDIENT.

ONCE AGAIN,

PLAYFUL.

THE CHOCOLATE KITE
IS A DIFFERENT TOUCH.

CHILDISH.

NOW CHILDISH IS NOT
NECESSARILY BAD,

BUT THERE IS
A NAIVE KIND OF ARTIST.

I MAY GO OVER THE EDGE
WITH LEANING TOWARDS CHILDISH,

BUT THIS SHOWS
THE WHIMSICAL KIND OF DESSERTS

THAT I-I AM KNOWN FOR.

THIS IS A DIFFERENT
CHOCOLATE CAKE.

THIS IS DELICIOUS,

BUT HAVE YOU
DEMONSTRATED HERE

THE FULL RANGE
OF CHOCOLATE WORK?

I THINK SO.

IT'S MARTIN HOWARD WITH
AN UNDERTONE OF CHOCOLATINA.

CHEF MANABU.
YES.

I MADE
BLACK CHOCOLATE SORBET

WITH PEACH,

THEN ON TOP IS
A CHOCOLATE GARNISH.

TELL ME ABOUT THESE.

LIKE A STORM.

MMM.

CHOCOLATE SORBET?

VERY CHOCOLATY AND FRESH.

HMM.

DIVINE.

I WILL TRY
YOUR NOPALES NOW.

♪♪

TENDER,

A LITTLE BITTER.

YOUR DESSERT HAVE MANY,
MANY, MANY GOOD THINGS.

HOWEVER, JUST LIKE
YOUR SECOND TEST,

A LOT IS GOING ON,
LIKE A TORNADO.

I'M NOT SURE

THAT THEY COME TOGETHER
TO ONE THING.

HOW DO YOU FEEL, CHEF?

NOBODY IS SAFE HERE.

CHEF MARTIN, DO YOU SEE GENIUS
IN YOUR COMPETITOR'S DISH?

I THINK THERE'S A LOT
OF DIFFERENT COMPONENTS TO IT,

AND THAT MIGHT BE
A LITTLE CONFUSING.

CHEF MANABU...

DO YOU SEE GENIUS
IN YOUR COLLEAGUE DESSERT?

BUT HE BAKES
GOOD CHOCOLATE CAKE.

I THINK MY DESSERT
HOLDS UP WELL AGAINST MANABU'S.

HE TRIES TO PUT TOO MANY THINGS
TOGETHER AT ONCE.

KEEPING IT NICE AND CLEAN-

I THINK THAT'S THE WAY TO WIN.

I'VE SEEN
BOUNDLESS IMAGINATION

FROM BOTH OF YOU, CHEFS,

BUT ONLY ONE OF YOU TODAY

WILL BE A SWEET GENIUS.

CHEF MANABU,

YOU PUT A LOT OF ELEMENTS
ON YOUR DESSERTS.

SOMETIMES
THEY WORK BEAUTIFULLY,

AND SOMETIMES
THEY ARE SEPARATE.

CHEF MARTIN,

YOU WEAVE CLEVER, FUNNY,
AND UNUSUAL STORIES

WITH YOUR DESSERTS.

HOWEVER, IN THAT TEST...

YOU WERE NO SWEET GENIUS.

AS CLEVER
AS YOUR IDEAS WERE,

I WAS NOT TRANSPORTED

BY YOUR LAST DESSERT.

THANK YOU.

(Martin) RON SEEMED TO THINK

THAT I DIDN'T SHOW ENOUGH RANGE,

WHICH I-I DISAGREE WITH,

BUT I'LL STILL SING SHOW TUNES

AND-AND MAKE GREAT DESSERTS.

HOW DO YOU FEEL?

WHO TAUGHT YOU
THIS PHILOSOPHY?

YOU DREW ME IN
WITH IMAGINATION,

AND ULTIMATELY, THIS IS
THE WORK OF GENIUS.

AND YOU JUST WON $10,000.

WOW.

I FOUGHT VERY HARD,
VERY HARD,

AND I MADE IT.

I AM SWEET GENIUS.