Sweet Genius (2011–…): Season 1, Episode 7 - Dark Genius - full transcript

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.

I AM A SWEET GENIUS.
ARE YOU?

Closed Captions provided by
Scripps Networks, LLC.

Captioned by
Closed Captioning Services, Inc.

I'M PAULA SHOYER,

AUTHOR OF "THE KOSHER BAKER."

I MAKE JEWISH DESSERTS MORE
CONTEMPORARY AND MORE FLAVORFUL.

I BASICALLY SEE MYSELF
AS A BAKER WITHOUT BORDERS.

I'M NOT AFRAID
OF ANY INGREDIENT.



WHETHER YOU'RE SUGAR-FREE,
GLUTEN-FREE,

VEGAN, DAIRY-FREE, I CAN CREATE
A DESSERT FOR YOU.

I'M VERY AMBITIOUS,

AND I THINK FAST
AND I TALK FAST.

I CAME HERE TODAY TO WIN.

I'M TOD WILSON.

I'M THE OWNER
OF MR. TOD'S PIE FACTORY

IN SOMERSET, NEW JERSEY.

I MAKE THE WORLD'S BEST PIES,
BEST MUFFINS,

AND CHEESECAKES.

I CAN TAKE YOU BACK
TO YOUR CHILDHOOD.

ONCE YOU TAKE A BITE
OUT OF ONE OF MY PIES,

YOUR EYES ARE GONNA ROLL
BACK IN YOUR HEAD,

YOU'RE GONNA SINK IN YOUR CHAIR,

AND JUST-MEMORIES ARE GONNA
START COMIN' BACK.

THIS IS A PERFECT
OPPORTUNITY FOR ME

TO SHOW THE WORLD WHAT I DO.

MY NAME IS VERA TONG.

I'M THE EXECUTIVE PASTRY CHEF
AT BUDDAKAN,

THE HIGH-END ASIAN FUSION
RESTAURANT IN NEW YORK.

GROWING UP, I KNEW 100%

I WANTED TO BE A PASTRY CHEF.

HOWEVER, EVEN TILL THIS DAY,

MY MOTHER STILL TELLS ME
THAT I SHOULD BE A SECRETARY

IN SOME PLACE WITH A. C.,
SITTING DOWN.

I WANT TO BE A SWEET GENIUS

BECAUSE I JUST WANT TO MAKE
MY MOTHER PROUD.

...IN DOWNTOWN NEW YORK.

THE SEARCH
FOR THE SWEET GENIUS BEGINS.

CHEF RON BEN-ISRAEL.

CHEF RON-
HE IS PERFECTION.

I AM TOTALLY SCARED.

CHEFS,
THERE WILL BE THREE TESTS-

FROZEN, BAKED, AND CHOCOLATE.

EACH WILL HAVE
MANDATORY INGREDIENTS

AND AN INSPIRATION.

YOUR DESSERT MUST INCORPORATE
THESE ELEMENTS.

YOU ALL HAVE PROVEN EXPERTISE
IN DESSERTS,

BUT I AM LOOKING FOR THAT SPARK
OF PURE GENIUS

THAT SETS ONE OF YOU APART.

FIRST YOU WILL HAVE 40 MINUTES

TO MAKE ME A FROZEN DESSERT.

JELLY BEANS.

THIS SMALL
BEAN-SHAPED CONFECTIONERY

HAS A HARD CANDY SHELL

THAT IS RESISTANT TO HEAT
AND MOISTURE.

THAT INGREDIENT IS MANDATORY

FOR THE FIRST TEST,

AND WHAT ELSE IS THERE
COMING YOUR WAY?

I GIVE YOU
A BEAUTIFUL BONSAI TREE.

WITH THE OLDEST SPECIMENS

DATING BACK A THOUSAND YEARS,

BONSAI TREES ARE THE EMBLEM

OF PATIENCE AND CONTEMPLATION.

CONSIDER WHAT THIS INSPIRATION
EVOKES FOR YOU.

WHEN I SEE THE TREE,

I THINK OF CALM.

I THINK OF ZEN.

YOU WILL HAVE
40 MINUTES FOR THIS TEST.

START THE CLOCK.

GO!

WHEN I SEE THE BONSAI,
I IMMEDIATELY THINK FRESH HERBS,

SO I'M GONNA CREATE
MY OWN SORBET

AND SANDWICH THAT

BETWEEN LAYERS OF ROSEMARY
AND LEMON SPONGE CAKE...

OH, NO. WHOOPS!

AND I WANT TO USE
THE JELLY BEANS FOR COLOR,

BECAUSE THE TEXTURE
IS SOMETHING REALLY GOOEY

THAT MOST PEOPLE
DON'T WANT TO CHEW.

I DECIDE TO PUT THE JELLY BEANS
INTO THE FOOD PROCESSOR

AND PULVERIZE THEM COMPLETELY...

ANYBODY KNOW HOW TO DO THIS?
I NEVER SAW THIS KIND BEFORE.

AND JUST USE THE POWDER
TO DECORATE THE PLATE.

I'M NOT THE MOST ORGANIZED
PERSON IN THE WORLD,

BUT I GET
AN INCREDIBLE AMOUNT DONE.

...BECAUSE IT WILL BE,
LIKE, ROCK-HARD

AND IT WILL LOSE THE COLOR,

SO I'M GONNA MAKE RUM ICE CREAM

AND CHOPPED JELLY BEANS.

I NEED TO MAKE MY FROZEN
DESSERT FLAVORS VERY SUBTLE,

SO THAT IT IS ZEN-LIKE,

AND I JUST QUICKLY THOUGHT
OF ORANGE-SCENTED SEMIFREDDO

AND ORANGE SORBET.

I'M ALSO GOING TO MAKE
AN ORANGE SALAD

AND ADD SOME BASIL FOR GREEN.

THAT IS THE INSPIRATION
OF THE BONSAI,

AND THEN I'M GONNA CUT UP
THE JELLY BEANS

TO DECORATE MY PLATE WITH.

COME ON.

I'M LOOKIN' AT THE JELLY BEANS,

AND I'M THINKIN', OKAY, THAT'S
COOL. I'VE GOT MY STRATEGY.

I'M GONNA DO A FROZEN
KEY LIME PIE,

BECAUSE THE HOTTEST DESSERT
TREND RIGHT NOW ARE PIES.

THE JELLY BEANS ARE COLORFUL.

THEY'RE GONNA
REALLY MAKE IT POP

AND, UH, IMPRESS CHEF RON.

BONSAI TREE-

THAT'S NOT SOMETHING THAT I HAD
IN MY PAST EXPERIENCE,

BUT I'M NOT TOO CONCERNED
ABOUT THAT.

I GOT THIS THING UNDER CONTROL.

I PUT MY ORANGE-SCENTED
SEMIFREDDO INTO MOLDS.

I'VE NEVER HAD A BLAST CHILLER,

AND I'M LIKE, "COOL, I GET
TO WORK WITH ONE."

THEN I STARTED
NOTICING EVERYBODY

OPENING THE DOOR
TO THE BLAST CHILLER.

YEAH, THAT'S ME.

THEY'RE MESSING WITH MY DESSERT.

CLOSE THE DOOR, TOD,
CLOSE THE DOOR.

I WANT TO TAPE IT SHUT.

I NEED COOKIES,
I NEED COOKIES.

WHERE'S THE COOKIES.
NO COOKIES?

I CAN'T FIND ANY COOKIES

TO MAKE THE BASE
OF THE KEY LIME PIE.

I NEED SOME COOKIES.
WHERE ARE MY COOKIES?

I FINALLY COME UPON
SOME LADYFINGERS.

THAT'S WHAT I WAS LOOKIN' FOR.

CRUSH 'EM UP...

OOH!

AND I START MAKIN' MY SHELL.

SOME INSPIRATION FOR YOU
RIGHT HERE.

WINNING THIS COMPETITION

WILL MEAN EVERYTHING TO ME.

MY FIRST TIME IN BUSINESS,
I LOST EVERYTHING,

AND I WAS SLEEPIN' IN
THE BACK OF MY CAR.

I SAID, "LORD,
JUST GIVE ME A CHANCE."

EXCELLENT, EXCELLENT.

MY GODFATHER ASKED ME TO GO INTO
THE PIE BUSINESS WITH HIM.

EVERYTHING I HAVE, I'VE GOTTEN

THROUGH MAKING PIES.

YES!

I'VE GOT
MY CAKE LAYERS DONE.

THEY'RE IN THE REFRIGERATOR
GETTING CHILLED.

I STARTED THE SORBET...
OKAY.

BUT THE CHALLENGE
IS FROZEN DESSERTS.

I NEED TO MAKE SOMETHING ELSE,

SO I DECIDE I'M GOING TO MAKE
AN ICE CREAM

WITH GINGER AND ROSEMARY.

OKAY.

WHOA, OH!

CHEFS, IN ADDITION
TO THE JELLY BEANS,

HERE IS ANOTHER INGREDIENT
THAT YOU MUST USE

IN YOUR DESSERTS.

YOU WERE WARNED.

HERE IS ANOTHER
MANDATORY INGREDIENT...

HOT SAUCE.

UGH!

HOT SAUCE DERIVES ITS HEAT

FROM A GROUP OF CHEMICALS
CALLED CAPSINOID

AND COMMONLY CONTAINS
VINEGAR, SPICES, AND SALT.

I SAW THE HOT SAUCE.

I IMMEDIATELY THOUGHT

I CAN PUT JUST A LITTLE BIT

IN MY ORANGE SORBET FOR A KICK.

CHEFS, THERE ARE 18 MINUTES LEFT
FOR THIS FIRST TEST

OF YOUR SKILLS AND IMAGINATIONS.

REMEMBER, I'M LOOKING
FOR GENIUS.

WHAT AM I GONNA DO
WITH HOT SAUCE?

THIS IS A PASTRY COMPETITION,

NOT SPARERIBS AND CHICKEN.

I THINK IT'S WAY OVER THE TOP,

BUT I WANT TO MOVE ON
TO THE NEXT ROUND,

SO I'LL MARINATE

THE JELLY BEANS IN HOT SAUCE...

WHOO!

AND KIND OF REALLY NEUTRALIZE
THE SPICINESS IN THE HOT SAUCE.

OH, MY GOD...

CARAMEL SAUCE.

I DECIDE, RIGHT ON THE SPOT,
TO MAKE A CARAMEL SAUCE

THAT I CAN DECORATE
MY PLATE WITH,

AND I CAN INCORPORATE
THE HOT SAUCE INTO THE CARAMEL.

AH, BEAUTIFUL.
I'M GETTIN' SOMEWHERE. CARAMEL.

I'M IGNORING PAULA.

ALL RIGHT, CARAMEL.
GO, GO, GO. ALL RIGHT.

I HAVE PEOPLE THAT LIKE
TO TALK A LOT AT WORK.

SOMETIMES IT'S A NERVOUS TWITCH.

YUM, YUM, YUM.

SHE'S GONNA TALK
TO HERSELF ALL DAY,

BUT I'M NOT LISTENIN'.

NOW IS WHEN WE LEARN
HOW TO DO THIS.

IT'S GONNA BE CHALLENGING,

BECAUSE I HAD NEVER MADE SORBET
WITH THE MACHINE BEFORE.

HOW DO YOU TURN IT ON? ON?

OH, HERE WE GO.

ALL RIGHT, I HAVE NEVER USED
THIS MACHINE IN MY LIFE.

LET'S SEE WHAT HAPPENS.

OKAY, GO DO YOUR THING.

CHEFS, MAURICIO IS ALREADY
PLATING HIS FROZEN DESSERT.

CHEF VERA, YOU'RE SO QUIET.

IS THAT BECAUSE YOU'RE FOCUSED?

I FEEL THIS SMALL NEXT TO RON.

I AM VERY, VERY FOCUSED.

I AM HERE TO WIN.

MY SORBET IS NOT FREEZING.

I DON'T GET IT.

I'M FREAKING OUT,

BUT AT LEAST I HAVE
MY SEMIFREDDO.

COME ON, BABY.

OKAY.

BECAUSE MY SORBET
DIDN'T WORK OUT,

I PUT THE HOT SAUCE

IN MY CITRUS SALAD.

MR. PIE MAN, I SEE A PIE
ON YOUR STATION.

IS IT GONNA BE A FROZEN DESSERT?

IF THAT FRIDGE WORKS FOR ME.

I WAS TOLD THE ANTI-GRIDDLE

WILL FREEZE SOMETHING INSTANTLY.

OKAY.

TIME IS WINDING DOWN.

ALL RIGHT,
NOW IT'S TIME TO DREAM

THAT THIS ACTUALLY WORKS.

I DON'T EVEN KNOW
HOW TO DO THIS.

OH, MY GOODNESS. I MADE SORBET.

SO I'VE GOT MY PIE,
IT'S ALL FINISHED,

BUT I GOTTA USE THE BONSAI TREE.

PART OF BEIN' A GENIUS
IS BEIN' CREATIVE,

SO I'M GONNA USE IT TO DECORATE.

I GRAB A KNIFE,

I START CUTTIN' BRANCHES OFF IT.

15 SECONDS, CHEFS.

I PUT THE TREE ON TOP,
BECAUSE WITH ANY FOOD,

THE THING THAT'S GONNA MAKE YOU
TRY IT IS HOW IT LOOKS.

YOU BETTER BE PLATING RIGHT NOW.

MY GINGER ROSEMARY
ICE CREAM IS DONE,

AND I THINK IT'S GONNA BE

A PERFECT COMPLEMENT
TO MY SORBET.

COME ON, BABY.

OH, MAN. MY SEMIFREDDO
HAS STARTED TO MELT.

TEN, NINE, EIGHT,

SEVEN, SIX, FIVE,

FOUR, THREE, TWO, ONE.

TIME IS UP.

I LOOK AT MY PLATE.

I BELIEVE THAT IT IS
EVIDENCE OF GENIUS,

BUT SOMETHING IS MISSING.

OH, MY ICE CREAM! OH, MY GOD.

OHH.

I FORGET TO SCOOP THE ICE CREAM
ON THE PLATE.

THE INGREDIENTS
FOR YOUR FROZEN DESSERT-

JELLY BEANS AND HOT SAUCE.

THE INSPIRATION-A BONSAI TREE.

CHEF VERA.

UH, TODAY I CREATED
A MASCARPONE ORANGE SEMIFREDDO

WITH AN ORANGE-BASIL SALAD

WITH A HINT OF HOT SAUCE

GARNISHED WITH JELLY BEANS.

WAS YOUR INTENTION TO HAVE
THE FROZEN ELEMENT IN THIS FORM?

NO.

IT DID NOT FREEZE.

THERE'S A BIG POOL

OF THE SEMIFREDDO.

PRESENTATION IS EVERYTHING.

♪♪

IT IS VERY RICH AND SMOOTH.

BUT WHERE IS THE BONSAI TREE?

THAT WAS MY BASIL.

THE BONSAI TREE SYMBOLIZES
CONTEMPLATION, MEDITATION.

I DON'T THINK A LITTLE GREEN
IN THE FORM OF BASIL

REPRESENT A BONSAI TREE.

DO YOU FEEL THAT YOU MAXIMIZED
THE USE OF THE JELLY BEANS HERE?

I DON'T THINK JELLY BEANS
SHOULD BE IN PLATED DESSERTS.

HMM. I BEG TO DIFFER.

NEXT,

CHEF MAURICIO.

I MAKE RUM ICE CREAM

AND A SPICY CHOCOLATE SAUCE

WITH HONEY
AND CHOPPED JELLY BEANS.

THE FORM OF...

YOUR INTERPRETATION
OF THE BONSAI TREE

IN SUGAR
WAS VISUALLY IMPRESSIVE.

HOWEVER, THE ICE CREAM-

THE TEXTURE IS EXTREMELY UNEVEN,

OVER-CHURNED AND CURDLED,

AND I KNOW THAT YOU TRIED
TO SAVE IT WITH HONEY.

YOU HAD AN ADDITIONAL
TEN MINUTES.

YOU COULD HAVE "RE-CREAM-ATE"
AND "REFREEZED."

CHEATING IS PERMISSIBLE
IF YOU DON'T GET CAUGHT.

CHEF PAULA.

WELL, I SAW A TREE,

AND I IMMEDIATELY
THOUGHT ROSEMARY,

SO I MADE A ROSEMARY
AND LEMON SPONGE CAKE

WITH RASPBERRY SORBET
IN THE MIDDLE,

AND I USED THE HOT SAUCE
IN A CARAMEL SAUCE,

AND BLASTED THE JELLY BEANS
IN A FOOD PROCESSOR

AND SPRINKLED THOSE ON
THE BOTTOM OF THE PLATE

TO MAYBE BALANCE
A LITTLE BIT OF THE SPICE

OF THE TABASCO SAUCE.

DID YOU TRY THE CARAMEL
WITH THE HOT SAUCE

BEFORE YOU PLATED IT?
IS IT TOO SPICY?

I CAN BARELY TASTE
THE HOTNESS.

ALWAYS TASTE YOUR FOOD
BEFORE PLATING IT.

NOW YOU FORGOT ONE INGREDIENT?

YES, THE ROSEMARY
AND GINGER ICE CREAM.

IT WAS BEHIND ME
AND I RAN OUT OF TIME,

AND I JUST WANTED
TO GET THE PLATE DONE.

THE GENIUS WOULD NOT FORGET...

AN IMPORTANT
FROZEN ELEMENT

IN THEIR PLATED DESSERT.

THE SORBET ITSELF IS CREAMY,

BUT A LITTLE BIT ICY.

THIS IS ANOTHER PLACE YOU COULD
HAVE ADDED THE HOT SAUCE.

IT COULD BENEFIT
FROM A LITTLE KICK.

WELL, THAT'S A GREAT IDEA.

BUT TOO LATE.

CHEF TOD NEXT.

I WANTED IT TO BE

A SOUTH BEACH
KEY LIME PIE,

SOMETHING CHEERFUL, COLORFUL,
THAT MAKES YOU SMILE,

SO I MARINATED THE JELLY BEANS
IN THE HOT SAUCE

AND I TRIED TO PICK
THE RIGHT COLOR COMBINATION

AS I PUT 'EM ON TOP
OF THE WHIPPED CREAM.

DISASTER.

RIGHT NOW, I FEEL ENRAGED.

TO CLIP A BONSAI TREE
IS DISRESPECTFUL.

IT TAKES YEARS
TO PRUNE THE TREES

PATIENTLY AND CAREFULLY.

SECOND, THE BONSAI
IS NOT AN EDIBLE MATERIAL.

DESPITE YOUR DISASTER,
I'M GONNA TRY.

♪♪

IT'S NICE AND TART

WITH PLENTY OF LIME ZEST,

BUT A BIT CHEWY.

YOU TOOK WHOLE JELLY BEANS,

MARINATED THEM IN HOT SAUCE,

AND YOU HAVEN'T BOTHERED
TO PROCESS THEM AT ALL.

THIS WAS A FROZEN CHALLENGE.

YOU HAVE GIVEN ME A PIE.
FROZEN PIE, SIR.

I HAVE NOT SEEN IT
IN THE FREEZER

FOR MORE THAN TWO MINUTES.

DO YOU CONSIDER
THIS PRESENTATION GENIUS?

WITHOUT A DOUBT, SIR.

IT'S BEEN SAID THAT GENIUS IS
REALLY UP TO THE INDIVIDUAL,

UH, SO SOMEONE MIGHT THINK
THAT I'M CRAZY

FOR CUTTING DOWN A $100 TREE,

UH, BUT IF THAT TREE
IS GONNA MAKE ME SELL

A HUNDRED OF THOSE PIES
BECAUSE IT LOOKS GOOD,

I'LL SLEEP AT NIGHT.

SOMEONE'S FIRST DESSERT HERE

WAS THE LAST ONE
THEY WILL EVER MAKE,

FOR ME, AT LEAST.

IT WAS A COMPLEX
FIRST TEST OF GENIUS,

AND IT TRIPPED ONE OF YOU UP.

IN THAT TEST,

CHEF TOD,

YOU WERE NO SWEET GENIUS.

OKAY.

I WAS ASKING YOU
TO SHOW ME GENIUS.

YOU GAVE ME A PIE.

THERE WAS NO REAL FREEZING
IN IT.

THANK YOU, SIR.

I CAME HERE FEELIN' LIKE

I COULD BE THE SWEET GENIUS,

AND WHEN SOMEBODY TELLS YOU
YOU'RE NOT,

IT HURTS.

YOU FEEL THAT,

OR AT LEAST I DO.

♪♪

THE THREE OF YOU SHOWED ME

THAT YOU HAVE AT LEAST
THE POTENTIAL FOR GENIUS.

NOW IT IS TIME
FOR YOUR NEXT TEST-

BAKED DESSERTS.

I AM SENDING YOU
A MANDATORY INGREDIENT-

OSTRICH EGGS.

OSTRICH EGGS
HAVE SHELLS THICK ENOUGH

TO SUPPORT THE WEIGHT
OF AN ADULT BIRD

AND HOLD THE EQUIVALENT
OF 18 TO 24 HEN'S EGGS.

AND THE INSPIRATION-

A UNICORN.

GENIUS.

THE UNICORN
IS A MYTHICAL CREATURE

SAID TO HAVE THE POWER TO HEAL
THE SICK WITH ITS HORN.

YOU WILL HAVE 50 MINUTES
FOR THIS TEST.

START THE CLOCK.

PâTE à CHOUX-IT'S NOT AN EASY
DOUGH, TO WORK WITH IT.

HOW DO YOU BREAK THIS?

OH, MY GOODNESS.

IT'S NOT WORKING,

SO I GET OUT A KNIFE
AND I START STABBING THE EGG

IN ORDER TO GET IT OPEN,

AND REALIZE THAT
THAT'S THE WAY TO GO.

I DID IT BY MYSELF.

I'M GONNA USE IT IN THE DOUGH

FOR AN OPEN-FACED GALETTE TART,

BUT SHAPE IT,

YOU KNOW, LIKE A HORN
OF THE UNICORN...

I'M GOIN' OVER HERE.

THERE WE GO.

AND I REALLY LOVE THE FLAVOR
OF A BLUEBERRY CRèME ANGLAISE,

SO I'M GONNA MAKE
THAT SAUCE AS WELL.

SERIOUSLY.

I'M USING THE OSTRICH EGG

TO MAKE CHOCOLATE
DEVIL'S FOOD CAKE,

AND I'M GONNA TREAT IT
LIKE A REGULAR CHICKEN EGG.

CHEFS, LET ME REMIND YOU

THAT I'M EXPECTING
A FULL PLATED DESSERT.

LET YOUR IMAGINATION SOAR.

I'M VERY NERVOUS.

OHH!

CHEF RON SAID
MY INSPIRATION WAS LACKING

IN THE LAST ROUND,

SO I REALLY HAVE
TO GET CREATIVE.

THE UNICORN IS KIND OF MAGICAL

AND KIND OF LIKE FANTASY-LIKE,

SO I WANT TO ADD GOLD DUST
ONTO MY DESSERT,

BUT I CAN'T FIND IT.

I'M FREAKING OUT.

ATTENTION, CHEFS.

A SECOND MANDATORY INGREDIENT

IS ON ITS WAY TO YOU NOW.

DURIAN. GENIUS.

THE DURIAN
HAS A POWERFUL ODOR

SOMETIMES COMPARED
TO ROTTING ONIONS.

USED WIDELY IN ASIA
IN BOTH SWEET AND SAVORY FOODS,

DURIAN
HAS A HIGH SUGAR CONTENT.

I SEE THE DURIAN FRUIT,

AND I REMEMBER READING THAT
THERE'S A CREAMY FRUIT INSIDE

THAT SHOULD BE USED RAW,
NOT COOKED.

GOOD NEWS. ALL RIGHT.

I TAKE A LITTLE TASTE,
SO I KNOW WHAT I'M DEALING WITH.

IT'S SWEET,
KIND OF DEEP SWEET...

OH, YEAH.
A LITTLE BIT FIBROUS.

I NEED TO TURN IT INTO A CRèME

THAT YOU COULD EAT
WITH THE TART.

ALL RIGHT.

MAKIN' A LITTLE INCISION
AND OPEN IT...

15 MINUTES LEFT.

IT SMELLS GROSS,

AND IT'S LIKE EATING
DIRTY WET COTTON,

SO MY PLAN IS TO MAKE
A DURIAN CREAM

WITH GREEK YOGURT TO CUT
SOME OF THE STINKINESS.

I'M WORKING AT MAKING IT
GO WELL TOGETHER

WITH THE CHOCOLATE DESSERT.

CHEFS, I CAN SEE
GENIUS IN THE MAKING.

COMING TO AMERICA
FROM CHINA,

MY MOTHER HAD TO ENDURE
A LOT OF HARD WORK,

A LOT OF STANDING ON YOUR FEET,

AND BASICALLY WHY SHE CAME HERE

WAS FOR ME NOT TO HAVE
TO GO THROUGH ALL OF THAT.

WHEN I TOLD MY MOTHER I WAS
GOING TO CULINARY SCHOOL,

SHE WAS VERY DISAPPOINTED.

I JUST WANT TO WIN
TO MAKE MY MOTHER PROUD.

ARE YOU PEOPLE KIDDING ME?

CHEFS, ANOTHER
MANDATORY INGREDIENT-

CURRY POWDER.

SOLD AS A SPICE
IN WESTERN MARKETS,

CURRY POWDER
IS ACTUALLY A MIXTURE.

MOST RECIPES INCLUDE
CORIANDER, CUMIN,

AND RED PEPPER.

I DECIDE
TO ADD THE CURRY

TO THE DURIAN MOUSSE.

THE CURRY'S A LITTLE BIT SPICY,

AND THEN THE DURIAN'S
A LITTLE BIT SWEET,

AND I THOUGHT TOGETHER,
THAT WOULD BALANCE OUT NICELY.

ONE MINUTE, CHEFS.

ONLY ONE MINUTE TO GO.

MY CHOCOLATE CAKE
LOOKS PERFECTLY DONE.

BEING THAT I COULDN'T FIND
THE GOLD DUST,

THE NEXT BEST THING
TO PUT ON MY PLATE

WAS A LITTLE DUST
OF THE CURRY POWDER.

- TEN, NINE...
- OKAY, BOSS.

EIGHT, SEVEN, SIX,

FIVE, FOUR, THREE,

TWO, ONE. TIME IS UP.

THAT IS IT.

MAURICIO'S PLATE'S
VERY IMPRESSIVE.

I SAW A SILHOUETTE
OF A UNICORN,

AND I'M LIKE,
"THIS GUY IS CRAZY."

WHEN I LOOK
AT VERA'S DISH,

I'M NOT SURE HOW SHE USED
THE INSPIRATION

OF THE UNICORN ANYWHERE.

THE INGREDIENTS
FOR YOUR BAKED DESSERT-

AN OSTRICH EGG, DURIAN FRUIT,

AND CURRY POWDER.

THE INSPIRATION-A UNICORN.

WHICH ONE OF YOU CHEFS
WILL AMAZE ME

WITH A TRULY SCRUMPTIOUS
BAKED DESSERT?

CHEF MAURICIO.

I CREATE A SWAN
WITH A PâTE à CHOUX

AND THE DURIAN CREAM
IN THE SWAN.

THEN YOU HAVE A RICOTTA CREAM

WITH, UH, CURRY AND CASHEWS

AND HONEY...

THE UNICORN AND A SWAN-

SO YOU GAVE US A FULL MYTHOLOGY.
VERY AMBITIOUS.

DELICIOUS.

USING THE SHELL
OF THE OSTRICH EGG

TO ELEVATE THE DESSERT
IS EXCELLENT.

THE CHOCOLATE UNICORN

IS SOMETHING I WOULD
TAKE HOME AND TREASURE.

HOWEVER,

THIS WAS A BAKED CHALLENGE,

AND ALL I GOT TO TASTE

WAS A LITTLE BAKED PâTE à CHOUX.

THE FIRST THING EVERY PASTRY
STUDENT LEARNS IN SCHOOL

TO DO WITH PâTE à CHOUX
IS A SWAN.

CHEF PAULA.

I WANTED TO MAKE SOMETHING
IN THE SHAPE

OF THE HORNS OF THE UNICORN,

SO I DECIDED TO GO WITH
A GALETTE.

I USED THE OSTRICH EGG
FOR THE LEMON CURD,

AND THE CURRY IS IN
THE DURIAN CRèME

AS WELL AS MIXED WITH CINNAMON
ON THE PLATE.

MM-HMM.

IT'S VERY AMBITIOUS,

BUT A LITTLE BIT CONFUSING.

THE GALETTE IS DELICIOUS.

THE BLUEBERRY SAUCE
IS DELICIOUS.

THE CURD IS A LITTLE THICK.

YOU HAVE TWO KINDS OF FRUIT,

CURRY POWDER,
DURIAN CRèME, CURD-

WELL, CHILDREN'S BOOKS
ABOUT UNICORNS

ALWAYS HAVE SO MANY
DIFFERENT COLORS.

IT IS A LITTLE BIT LIKE
A CHILDREN'S BOOK.

AS DELICIOUS
AS THE ELEMENTS MAY BE,

IT WAS A BIT TOO CHILDISH.

CHEF VERA.

UH, I HAVE A CHOCOLATE
DEVIL'S FOOD CAKE

WITH YOGURT, DURIAN,
AND CURRY CREAM,

WITH FRESH MANGO.

THIS IS THE PERFECT
DEVIL'S FOOD CAKE.

YOGURT DURIAN CREAM-

VERY BOLD,

AND YOUR TECHNIQUE
IS IMPECCABLE,

BUT I'M SAD ABOUT THE LOOK.

I DON'T SEE THE MAGIC,

THE MYTHOLOGY OF THE UNICORN.

UH, I JUST KEPT THINKING GOLDEN.

I GOT THE CURRY LATER

AND, UH, IT DEFINITELY
HELPED ME OUT THERE.

I DIDN'T WANT TO GO TOO FLASHY,

'CAUSE I'M NOT
THAT KIND OF CHEF.

YOU'RE NOT WHAT KIND OF CHEF?

WE ARE LOOKING FOR
A SWEET GENIUS,

SOMEONE WHO WOULD FIND
INSPIRATION ANYWHERE.

I HAVE DECIDED...

WHO HAS NOT SHOWN ME GENIUS.

♪♪

I ASKED FOR GENIUS,

AND ONE OF YOU DEFINITELY
DID NOT DELIVER,

AND THAT SOMEONE

MUST NOW LEAVE
MY WORLD OF DESSERTS.

CHEF PAULA, IN THAT TEST,

YOU WERE NO SWEET GENIUS.

YOU PRESENTED A PLATE
THAT WAS COLORFUL

AND HAD UNEXPECTED FLAVORS.

HOWEVER, IT WAS NOT REFINED

AND A BIT TOO CHILDISH.

THANK YOU VERY MUCH.

FOR ME, TASTE IS VERY IMPORTANT.

I BELIEVE DESSERTS
SHOULD BE DELICIOUS FIRST

AND THEY SHOULD BE BEAUTIFUL,
TO BE ADMIRED, SECOND.

I'M VERY DISAPPOINTED.

I WOULD HAVE LIKED TO WIN.

CHEF MAURICIO.

CHEF VERA.

TO WIN, I NEED TO REALLY
COME OUT WITH WHO I AM

AND WHAT I CAN DO,
AND I'LL DO WHATEVER IT TAKES.

TWO CANDIDATES FOR THE TITLE
OF SWEET GENIUS.

YOU HAVE 60 MINUTES
TO MAKE ME...

A CHOCOLATE DESSERT.

I'M SENDING YOU
A MANDATORY INGREDIENT...

CARBONATED CANDY.

GENIUS.

CARBONATED CANDY IS CREATED

BY EXPOSING SUGAR
TO PRESSURIZED CARBON DIOXIDE.

THE RESULTING CRYSTALS EXPLODE
UPON CONTACT WITH MOISTURE.

AND WHAT ABOUT THE INSPIRATION
FOR YOUR THIRD DESSERT?

A DISCO BALL-

MUSIC TO MY EARS.

THE DISCO BALL
IS A ROTATING SPHERE

COVERED WITH THOUSANDS
OF MIRRORED FACETS

WHICH CREATE AN ATMOSPHERE
OF CELEBRATION AND FUN.

START THE CLOCK.

THE ASSIGNMENT
IS CHOCOLATE.

IMMEDIATELY, I REMEMBERED
MY RECIPE-

CHOCOLATE PANNA COTTA. COOL.

I HEAT UP SOME MILK AND CREAM.

YOU ADD GELATIN AND BLEND IT UP
WITH CHOCOLATE.

CHEF RON SAID THAT MY PLATES
ARE NOT VERY INSPIRED.

I NEED TO DO MORE

AND REALLY EMBRACE
THE INSPIRATION.

A DISCO BALL
IS MORE THAN A SHAPE.

IT'S AN ERA.

I HOPE I WOULD LIKE TO DANCE
TO YOUR DESSERTS.

AS I'M WORKING, I'M LIKE,
"OH, I SHOULD DEFINITELY

PUT THIS ON A SLANT,"
LIKE A DANCE FLOOR,

KIND OF LIKE WHEN YOU'RE DANCING
AND EVERYTHING'S DIZZY,

AND YOU'RE DRINKING AND YOU'RE
HAVING A GOOD TIME.

SO I PUT MY PANNA COTTA
ON A TILT

TO GET THAT EFFECT.

I KNOW EXACTLY
WHAT I'M GOING TO DO

WITH THE CARBONATED CANDY.

RECENTLY, I'VE BEEN MAKING
GRAPE-FLAVORED COTTON CANDY

AND SPRINKLING CARBONATED CANDY
ON TOP FOR MY V. I. P. s.

I'M HAPPY SO FAR.

OH.

BE ORGANIZED, FOCUS.

CHOCOLATE-

SHOW ME EVERYTHING YOU KNOW
ABOUT CHOCOLATE.

30 MINUTES LEFT, CHEFS.

PRESENT ME WITH
AN AMAZING DESSERT.

I'M NOT VERY ARTISTIC
LIKE MAURICIO,

BUT CHEF RON MENTIONED
SOMETHING ABOUT MUSIC,

AND I'M LIKE, "OKAY, I GOT IT."

I MAKE A CORNET
AND FILL IT WITH CHOCOLATE

AND THEN PIPE OUT MUSICAL NOTES.

THIS IS MY ATTEMPT TO EMBRACE
THE INSPIRATION.

IT'S WORKING OUT.

I'M NOT JUST DOING THIS
JUST TO DO IT.

IT'S THE ULTIMATE PAYBACK
WHEN YOU SEE YOUR KID DO WELL,

BECAUSE THAT JUST SHOWS
THAT YOU WERE A GOOD PARENT,

AND IT'S FOR YOU, MOM.

CHEFS, BE READY
TO ADJUST YOUR PLANS.

AN ADDITIONAL
MANDATORY INGREDIENT

IS ON THE HORIZON FOR YOU.

OH.

♪♪

WHAT DO WE HAVE HERE?

BEEF JERKY.

ANOTHER MANDATORY INGREDIENT.

JERKY IS PREPARED

BY DEHYDRATING RAW MEAT
THAT HAS BEEN SALTED

OR MARINATED
IN SPICES AND SUGAR.

...SALTY PART OF THE JERKY,

AND ALSO THE SMOKY FLAVORS.

BEEF JERKY COMES OUT.

IT'S NOT GREAT...

BUT OKAY, YOU KNOW,
CAN INCORPORATE IT

INTO A STRAWBERRY TARTARE.

I'VE SEEN BEEF TARTARES
DONE WITH STRAWBERRY BEFORE,

IN THE SUMMERTIME,

SO THAT
WAS MY REVERSE TAKE ON THAT.

TEN MINUTES LEFT.

SHOW ME WHO IS THE REAL GENIUS.

CHEFS, 15 MINUTES LEFT

FOR THE FINAL TEST.

I'M TRYING
TO KEEP FOCUSED

ON THIS ROUND BEING CHOCOLATE,

SO I ALSO MAKE A CHOCOLATE
CRUMBLE FOR THE DISH,

SO THERE WOULD BE SOME SORT
OF A DIFFERENT TEXTURE

ON MY PLATE.

YOU SHOULD BE
PLATING BY NOW

WITH 30 SECONDS TO GO.

AS I'M PLATING,
I WANT TO FORM THE TARTARE

INTO A RING MOLD,

'CAUSE THAT'S, LIKE,
REALLY OLD SCHOOL.

I COULDN'T DO IT,

BECAUSE I ALREADY SET
MY PANNA COTTA ON A SLANT.

OKAY, JUST PUT IT ON.

IT'S GOTTA MOVE.

TEN, NINE, EIGHT,

SEVEN, SIX, FIVE,

FOUR, THREE, TWO, ONE.

THAT IS IT. TIME IS UP.

I FEEL LIKE MY DESSERT

MEETS THE REQUIREMENTS
OF THE CHALLENGE.

I REALLY FEEL LIKE I HAVE THIS.

♪♪

THE INGREDIENTS
FOR YOUR CHOCOLATE DESSERT-

CARBONATED CANDY
AND BEEF JERKY.

THE INSPIRATION-A DISCO BALL.

CHEF VERA.

UH, WHAT I MADE FOR YOU TODAY

IS A MILK CHOCOLATE PANNA COTTA
WITH CHOCOLATE CRUMBLE,

STRAWBERRY BEEF JERKY TARTARE,

AND STRAWBERRY SODA
COTTON CANDY.

AND MUSICAL NOTES.

I LOVE THE COTTON CANDY.

TELL ME ABOUT THE BEEF JERKY.

I DECIDED TO CHOP IT UP

AND PUT IT TOGETHER
WITH THE STRAWBERRIES.

UNEXPECTED.

MEATY.

I REALLY EXPECTED
THE CHOCOLATE TO BE SOFT,

AND IT GAVE ME A LITTLE CRUNCH.
IT'S NICE.

THANK YOU.

NOW EXPLAIN
YOUR INSPIRATION TO ME.

WELL, DISCO FOR ME
IS PARTY TIME,

SO IT DEFINITELY NEEDED
SOMETHING FLUFFY,

SOMETHING PINK.

INDEED, PINK FOR ME IS DISCO,

BUT WHERE IS MY DISCO BALL?

UH, YOUR DISCO BALL IS ACTUALLY
IN THE PANNA COTTA

LEANING ON ITS SIDE, LIKE,

YOU KNOW, WHEN YOU'RE DANCING
AND DRINKING,

YOU'RE NOT REALLY STANDING UP
STRAIGHT ANYMORE.

I SEE.

I'VE SEEN YOU STRUGGLE
WITH THE IDEA OF INSPIRATION.

AFTER TWO TESTS,

YOU WERE ABLE TO FIND
AN EXPLANATION

WHY YOU CHOOSE THINGS.

ONLY TWO MUSICAL NOTES, THOUGH.

IN MY CLUB DAYS,
THERE WERE MANY.

TO BE A SWEET GENIUS,

ONE NEEDS TO HAVE
UNLIMITED IMAGINATION.

CHEF MAURICIO,
YOUR DESSERT IS NEXT.

AND I INCORPORATE
THE POPPING SUGAR,

AND THEN I MAKE
A SMALL SQUARE SILVER,

LIKE THE DISCO BALL,

AND I MAKE THE JERKY

CHERRY CHOCOLATE COOKIE.

OH.

I JUST GOT THE FIZZLE

OF THE POP CANDIES.

IT'S QUITE UNEXPECTED

TO MARRY THE BEEF JERKY

WITH THE SWEET CHERRIES.

TEXTURALLY, VERY INTERESTING.

YOU GAVE ME A DISCO BALL

MADE IN CHOCOLATES.

HOW DID YOU TAKE
THE CONCEPT OF THE DISCO

FURTHER?

I VERY MUCH APPRECIATE
THE MOVING NOTES.

ONE COULD HAVE JUST
PIPED THEM STRAIGHT.

YOU TWISTED ACETATE.

THAT IS DEFINITELY
MUSIC AND DANCE.

BUT I DO MISS COLOR.

SO SOMETHING MAY BE LACKING.

CHEFS, ONE OF YOU
HAS PROVEN YOU HAVE IT.

ONE OF YOU HAS NOT.

IN THE FINAL TEST,

CHEF VERA,

YOU WERE NO SWEET GENIUS.

THANK YOU, CHEF.

IT WOULD HAVE MEANT A LOT TO ME

IF I WON THIS COMPETITION.

I FEEL TOTALLY DISAPPOINTED.
I'M SO SORRY, MOM.

CHEF MAURICIO,
YOU ARE THE ONLY CHEF

TO PROVE THAT YOU ARE
A TRUE SWEET GENIUS

LIKE ME.
THANK YOU.

YOU HAVE JUST EARNED
$10,000.

ARE YOU BREATHING NOW?

YES, I'M BREATHING NOW.
THANK YOU.

CONGRATULATIONS.

I FEEL
SUPER, SUPER HAPPY,

AND MY MOTHER WOULD BE
VERY PROUD OF MY WINNING.