Sweet Genius (2011–…): Season 1, Episode 8 - Fiery 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.

I'M REGGIE ABALOS.

I'M THE PASTRY CHEF AT ZOLA
IN WASHINGTON, D. C.

I'M A MODERN PASTRY CHEF.

MY STYLE IS FREEFORM,

HEAVILY FOCUSED ON FLAVOR.



SOME OF MY THINGS
MAY LOOK VERY SIMPLE,

BUT THERE'S A LOT
OF TECHNIQUE PUT INTO THAT.

THIS IS MY FIRST
PROFESSIONAL COMPETITION.

I DON'T KNOW
WHAT I'M GETTING INTO,

BUT I HAVE TO DEFEND MY GENIUS.

(laughs)

I'M KATIE ROSENHOUSE.

I'M PASTRY'S RENAISSANCE WOMAN.

I PUT MY SOUL INTO WHAT I MAKE.

I'M THE PASTRY CHEF AT
DAVID BURKE AT BLOOMINGDALE'S.

I DO EVERYTHING
FROM CHOCOLATE TO ICE CREAM

TO PLATED DESSERTS.

TIME AND TIME AGAIN
I'VE PUT MYSELF IN COMPETITIONS.

DESPITE MY SKILLS, I'M ALWAYS
THE PERSON THAT COMES IN SECOND.

I REALLY WANT TO WIN,

AND I REALLY WANT TO SHOW
EVERYONE WHO I AM AND WHAT I DO.

MY NAME IS FRANCK IGLESIAS,
AND PASTRY'S MY LIFE.

I COME TO THE U. S.

FOR TRAVEL
FROM FRANCE TEN YEARS AGO.

I MET MY WIFE,
AND I GOT STUCK HERE.

I'M THE EXECUTIVE PASTRY CHEF
AT FOXWOODS RESORT AND CASINO.

IT'S VERY DEMANDING.

I KNOW EVERYTHING

ABOUT HIGH-VOLUME
AND HIGH-CALIBER DESSERTS.

IN FRANCE, BEING A PASTRY CHEF,
IT IS AN HONOR.

IT IS SOMETHING MORE
THAN JUST A JOB.

WE HAVE THIS PRIDE.

IN LIFE, IF YOU WANT
TO BE SUCCESSFUL,

YOU HAVE TO GO GET IT.

YOU HAVE TO FIGHT.

I'M GOING TO FIGHT
VERY, VERY HARD TODAY.

I'M MARLENE KELLER.

I'M A SWEET GENIUS BECAUSE MY
DESSERTS ARE EDGY AND UNIQUE.

I'M THE PASTRY CHEF
AT JACKY'S WATERPLACE

IN PROVIDENCE, RHODE ISLAND.

THE KIND OF MUSIC THAT
I'M INTO-PUNK, HARD ROCK-

HAS A BIG INFLUENCE ON MY FOOD.

I TRY TO THINK OF REALLY FUNKY,
CRAZY PLATING IDEAS

OR FLAVOR COMBINATIONS.

I'M STILL IN PASTRY SCHOOL,

AND BEING 20 YEARS OLD,
I DON'T HAVE AS MUCH EXPERIENCE,

BUT I'M DEFINITELY CONFIDENT
IN MY ABILITIES.

I KNOW MY STUFF. I'LL GIVE THEM
A RUN FOR THEIR MONEY.

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

CHEF RON BEN-ISRAEL.

(Katie) WHEN RON BEN-ISRAEL
WALKS OUT,

I THINK, WOW, HE'S SO AMAZING
AT WHAT HE DOES,

AND I RESPECT HIM SO MUCH.

VERY IMPOSING,
VERY IMPOSING MAN.

CHEFS, THERE WILL BE
THREE TESTS-

FROZEN, BAKED, AND CHOCOLATE.

EACH WILL HAVE
MANDATORY INGREDIENTS

AND AN INSPIRATION.

YOUR DESSERT MUST INCORPORATE
THESE ELEMENTS.

A REAL SWEET GENIUS

CAN ADAPT
TO ANY SITUATION.

WITH THAT IN MIND,

I HAVE MADE UP
THREE TESTS.

ONLY ONE OF YOU
WILL PASS ALL THREE.

WE BEGIN

WITH FROZEN DESSERT.

I'M SENDING YOU
THIS MANDATORY INGREDIENT-

CHEESE PUFFS.

WHAT?

CHEESE PUFFS ARE A CORN SNACK

COATED WITH
CHEESE-FLAVORED POWDERS.

THEIR PUFFY TEXTURE COMES FROM

EXTRUDING A HEATED MATERIAL
THROUGH A DIE,

CREATING THE DESIRED SHAPE.

WHAT AM I GONNA MAKE WITH THIS?
CHEESE PUFFS.

AND SURE TO GET
YOUR IMAGINATIONS

BURNING WITH IDEAS,

YOUR INSPIRATION-FIRE.

CHARACTERIZED BY A FLAME,

FIRE INVOLVES
A RAPID CHEMICAL CHANGE

WHICH RELEASES HEAT AND LIGHT.

FIRE SYMBOLIZES ENERGY, WARMTH,
PASSION, AND RAGE.

(Reggie) I SEE FIRE,

AND I-I BLANK OUT.

YOU WILL HAVE 40 MINUTES
FOR THIS TEST.

START THE CLOCK.

MMM.

WHERE ARE THE BOWLS?

(Reggie) I'M A LITTLE NERVOUS.

CHEESE PUFFS FOR DESSERT-

I'M NOT SAYING IT'S COMPLETELY
IMPOSSIBLE, BUT I DON'T KNOW.

(Reggie) I DON'T KNOW
WHAT I'M GONNA DO WITH THIS.

THE CONCEPT OF FIRE-

I JUST DON'T KNOW HOW
TO INCORPORATE THAT

AS AN INSPIRATION TO THE DISH.

AND THEN I REMEMBER WHEN
WE USED TO GO CAMPING IN VERMONT

THAT WE WOULD ALWAYS HAVE CHEESE
PUFFS AROUND THE CAMPFIRE.

SO MY PLAN-I'LL MAKE

BASICALLY A DECONSTRUCTED
VERMONT APPLE PIE

WITH CHEDDAR CHEESE
AND MAPLE ICE CERAM.

THAT JUST MADE
LOGICAL SENSE TO ME.

ALL RIGHT.

I WANT TO WIN SO BADLY.
I WILL DIE OF HAPPINESS.

IT'S A TERRIBLE FEELING TO
ALWAYS COME UP SHORT. GO, BABY.

THE CHALLENGE IS FIRE.
I WANT TO BRING THE HEAT.

SO THE CAYENNE
IS WHERE I REALLY SEE

THAT FIRE COMING FROM.

I'M MAKING A SPICY
PEANUT BUTTER SEMIFREDDO

COATED IN CRUSHED CHEESE PUFFS.

I WANT TO STAND UP TODAY,

AND I WANT TO TAKE THAT
BIG OLD CHECK HOME. WHOO!

(Franck) IN THE KITCHEN,
I'M PRETTY QUICK.

I HAVE NOT MET A LOT OF CHEFS
AS QUICK AS ME.

THAT'S MY STRENGTH.

I LIKE CHEESE. I'M FRENCH.

SO I REALLY WANTED TO GET
THE FLAVORS OF THE CHEESE PUFF,

SO I'M THINKING,
CREATE AN ICE CREAM WITH IT.

IT'S NOT A LOT OF TIME.

YOU HAVE TO DO IT AND HOPE FOR THE BEST.
(exhales)

CHEFS, 30 MINUTES LEFT.

ARE YOU MAKING DECISIONS

THAT DEMONSTRATE GENIUS?

(Marlene) I'M IN MY THIRD YEAR
AT PASTRY SCHOOL.

I'M DEFINITELY
A LITTLE INTIMIDATED

BEING AGAINST THREE PEOPLE

WHO HAVE A FEW YEARS
MORE EXPERIENCE THAN I DO,

BUT I'M DETERMINED TO BE
THE YOUNGEST SWEET GENIUS.

WHEN I THOUGHT OF FIRE,
IT SPARKED THE IDEA OF FONDUE.

WINE GOES VERY WELL WITH CHEESE.

I'M MAKING
A CHOCOLATE FONDUE SUNDAE

WITH WINE ICE CREAM,
A PEAR SAUCE,

AND CHEESE PUFFS
SPRINKLED ON TOP.

(Katie) PASTRY CHEFS-WE CAN
DRAW INSPIRATION FROM ANYTHING.

YOU COULD HAVE GIVEN ME A PEN,

AND I WOULD DRAW INSPIRATION
FROM IT.

I'M GONNA MAKE LITTLE
CUTOUT CHOCOLATE TUILES

IN ORANGE FIERY COLORS.

ANYTHING CAN BE INSPIRING.
THE WORLD IS INSPIRING.

WHAT ELSE DO
WE HAVE TO DO?

(Franck) YOU HAVE TO BE BOLD

TO MAKE AN ICE CREAM
WITH CHEESE PUFFS.

CHEESE GOES VERY WELL
WITH FRUIT,

SO I WANT TO MAKE
A RASPBERRY COMPOTE,

AND I ADDED
THE FRESH SERRANO TO IT-

I'M THINKING FIRE
IN YOUR MOUTH-

AND CREATE A VERY NICE
RED COLOR, SO LIKE FIRE.

(Katie) COME ON. IN AND OUT.
IN AND OUT. (Reggie) ALL RIGHT.

FROZEN DESSERTS-
I'M ACTUALLY PRETTY GOOD.

I PUT MY ICE CREAM BASE
IN THE ICE CREAM MACHINE,

AND THEN I CLOSE THE DOOR.

WHO'S IN
THIS ICE CREAM MACHINE?

IT'S POURING OUT.

IT STARTED LEAKING OUT.

OH, MAN, THIS ISN'T GOOD.

LUCKILY I HAVE MORE
OF THE MIXTURE.

SO I POURED IT IN THE MACHINE NEXT TO IT.
(Reggie) OH, COME ON.

I JUST NEED ONE QUENELLE,
ALL I NEED.

(groans)

(Marlene) I PUT THE ICE CREAM
INTO THE MACHINE.

TIME IS DEFINITELY
SEEMING TO BE AN ISSUE.

IT'S GOING BY REALLY FAST.

WHAT DOES THAT MEAN?

(Ron) YOU MUST INCLUDE

THIS NEW
MANDATORY INGREDIENT

IN YOUR DESSERTS.

AWESOME.
(laughs)

OH, MAN.

(Ron) DO NOT LOSE ANY MOMENTUM

AS YOU CHECK OUT THE NEW
MANDATORY INGREDIENT...

RICE PAPER.
OH.

A TRANSLUCENT OVAL PAPER

MADE FROM WHITE RICE
AND TAPIOCA FLOWERS,

RICE PAPER IS TYPICALLY USED
IN SOUTHEAST ASIAN CUISINE.

RICE PAPER-JUST VERY ODD
FOR A DESSERT.

ANYBODY GOT ADVICE
ON HOW TO USE RICE PAPER?

CHEF? NO.

(Katie) I DON'T KNOW WHAT I WANT TO
DO WITH THIS RICE PAPER. (laughs)

I'LL JUST MAKE IT
INTO A SPRING ROLL,

AND I'M JUST GONNA FILL IT
WITH THE BERRY COMPOTE.

(Franck) THE RICE PAPER
WAS NOT TOO DIFFICULT.

DO A CHOCOLATE GANACHE WITH
STRAWBERRIES SPRING ROLL-

PRETTY EASY TO DO QUICKLY.

(Reggie) I KNEW PEOPLE
WERE PROBABLY GONNA MAKE

A SPRING ROLL.

I TOOK IT
THE COMPLETE OTHER DIRECTION

AND JUST DEEP-FRYING IT
AS THE ACTUAL CRUNCH GARNISH.

(Marlene) I SNEAK A PEEK
OVER AT REGGIE.

HE SEEMS LIKE HE KNOWS
WHAT HE'S DOING.

I DECIDE TO FRY
THE RICE PAPER, TOO,

AND I'M GONNA DRIZZLE IT
IN CHOCOLATE,

SPRINKLE A LITTLE BIT
OF THE SMOKED SEA SALT ON IT

TO GIVE A SMOKIER FLAVOR PROFILE
TO TIE IN THE IDEA OF FIRE.

(Ron) CHEFS,
LESS THAN 15 MINUTES.

(Katie) HOLY...

THE MOST DIFFICULT PART OF
FROZEN DESSERTS IS THE TIMING.

COME ON, PLEASE.

WILL WE HAVE ENOUGH TIME

FOR THEM TO ACTUALLY
FREEZE AND HOLD?

MY BLACKBERRY SORBET IS DONE, SO
I PUT THAT IN THE BLAST CHILLER.

(Franck) I STRAIN
MY CHEESE PUFF ICE CREAM.

AT THIS POINT I NEED

TO PUT IT IN THE MACHINE.

(Franck) WHAT DID YOU USE IN-IN
THE ICE MACHINE? (Katie) SORRY?

ALL OF A SUDDEN
I SEE THAT FRANCK IS USING

THE ICE CREAM MACHINE
THAT I'VE JUST USED

TO MAKE MY BLACKBERRY SORBET...
I'LL GO FOR IT.

SO ESSENTIALLY HE'S ADDING
HIS ICE CREAM BASE

TO MY SORBET BASE.

I WANT HALF THE CREDIT

FOR WHATEVER GOOD COMES OUT
OF HIS ICE CREAM.

(Ron) USE WHATEVER
YOU HAVE IN YOU

TO ILLUSTRATE
MY INSPIRATION.

GIVE ME FIRE.
YOU GOT IT, CHEF.

I WANT TO TIE THE INSPIRATION
TO THE INGREDIENT,

SOME KIND OF HEAT.

I STARTED CARAMELIZING
THE APPLES

WITH SOME SERRANO PEPPERS
AND CAYENNE.

I WALK OVER TO THE ANTI-GRIDDLE.

I'M GONNA MAKE A FLAME DESIGN
WITH THE PEAR SAUCE.

SOMETHING YOU LEARNED IN SCHOOL YET? NO, I
ACTUALLY HAVEN'T USED ONE OF THESE BEFORE.

THIS IS MY FIRST TIME.

(Marlene) CHEF RON DEFINITELY
ADDS A LOT OF PRESSURE.

THE STANDARD OF HIS WORK
IS SO HIGH.

OH, COME ON.

IT'S STUCK.

THE STRESS IS GETTING THE BETTER OF ME.
ALL RIGHT.

(Ron) JUST TWO MINUTES REMAINING

FOR YOUR FROZEN DESSERT.

I HAVE TO FINISH THIS DISH.
I NEED TO CREATE A FLAMBé.

SO I CREATE ITALIAN MERINGUE.

(Ron) ONE MINUTE.
WASTE NO TIME, CHEFS.

(Reggie) I QUENELLE
THE ICE CREAM

AND ROLLED IT IN
THE CHEESE PUFFS.

I LIKE A LITTLE BIT OF CRAZINESS
ON THE PLATE.

(Marlene) I'M PLATING
MY DESSERT,

BUT THE ICE CREAM IS MELTING
ON TOP OF THE GANACHE,

AND MY PEAR PURéE
IS STARTING TO MELT.

30 SECONDS TO GO.

I'VE REALLY EMBRACED
THE FIRE PART OF THE CHALLENGE,

AND NOW I JUST HAVE TO GET
MY MERINGUE ON THE PLATE

AND TORCH IT.

TEN, NINE, EIGHT,

SEVEN...
I GRAB THE BLOWTORCH,

AND I'M LIKE,
CLICKING IT LIKE THIS,

AND IT'S NOT STARTING.

THREE, TWO, ONE.

TIME IS UP.

I DIDN'T GET TO FINISH IT.

(Reggie) LOOKING AT
THE OTHER DISHES,

I THOUGHT MINE KIND OF
REPRESENTED THE CONCEPT OF FIRE

MUCH MORE PLAINLY
THAN THE OTHER CONTESTANTS.

♪♪♪

THE INGREDIENTS
FOR YOUR FROZEN DESSERT...

THE INSPIRATION...

ARE YOU HAPPY
WITH YOUR DESSERTS, CHEFS?

YEAH.
(laughs)

OH. (exhales)

CHEF FRANCK.
WE HAVE A CHOCOLATE SPRING ROLL

WITH A RASPBERRY COMPOTE
WITH FRESH CHILI PEPPER

AND CHEESE PUFF
BERRY ICE CREAM

WITH A LITTLE BIT
OF ITALIAN MERINGUE ON TOP,

AND I WILL GIVE YOU FIRE.

(Reggie) FRANCK TRIES
MULTIPLE TIMES

TRYING TO LIGHT IT.

WHAT HAPPENED WITH THE FLAMBé?

THE ALCOHOL NEED TO BE VERY,
LIKE, HOT,

AND IT WAS NOT
REACHING THE POINT.

I WAS DISAPPOINTED.

DREAMY, LIKE A CLOUD.

THANK YOU.

MMM. FIRE.

(laughs)
DARING.

YOU MADE A GORGEOUS ICE CREAM...
THANK YOU.

AND THAT IS SOMETHING
THAT TAKES NOT JUST TRAINING

BUT CONFIDENCE.
THANK YOU VERY MUCH.

(Katie) CHEF RON
IS SAYING AMAZING THINGS

ABOUT FRANCK'S ICE CREAM,

AND HALF OF THAT IS MINE,
AND HE'S NOT SAYING ANYTHING.

CHEF KATIE.
YES.

WHAT DID YOU PREPARE
FOR ME?

I TRIED TO BRING THE FIRE
AS MUCH AS I COULD,

SO I MADE YOU A SPICY
PEANUT BUTTER SEMIFREDDO

CRUSTED IN THE CHEESE PUFFS
WITH A RASPBERRY SORBET.

THIS IS FUN.
THANK YOU.

I TRY
TO BE VERY WHIMSICAL.

I GOT IT-HOT FIRE.(laughs)

(coughs)
I'M SORRY.

CHEESE PUFF CRUST-

NICE.
THANK YOU.

THIS IS A GREAT MERINGUE.
YES.

THIS IS A DISAPPOINTMENT.

I TASTED GRITTY GRANULES
OF SUGAR...

I'M SORRY.
AND IT'S UNFINISHED.

I COULD TORCH IT NOW.
I GAVE YOU EVERY OPPORTUNITY TO DO THAT.

IT TAKES DOWN YOUR WHOLE DISH.
NO.

IT'S SO LITTLE.

IT'S ON YOUR PLATE.

AND, CHEF REGGIE.
WHEN I FIRST SAW CHEESE PUFFS,

I IMMEDIATELY
THOUGHT CAMPFIRE.

I MADE A DECONSTRUCTED
VERMONT APPLE PIE

WITH CHEDDAR CHEESE
AND MAPLE ICE CREAM

AND A LITTLE FRESH SERRANO
AND CAYENNE.

FIRE.

WATER.

I APPRECIATE THE WAY
YOU FOLLOWED THE INSPIRATION

TO A PLACE
I DID NOT SEE COMING.

LOVELY MAPLE ICE CREAM.

INVENTIVE TO INCORPORATE

THE COLOR OF THE INGREDIENT
IN A BOLD WAY. RIGHT.

BUT THE CHEESE PUFFS-

THEY'RE A BIT LIKE
MASHED POTATOES.

I HAD TO STRUGGLE THROUGH
A MUSHY TEXTURE. OKAY.

CHEF MARLENE.
YES, CHEF.

WHAT HAVE YOU PREPARED FOR ME?
A CHOCOLATE GANACHE WITH A WINE ICE CREAM

AND PEAR SAUCE.

THAT CHOCOLATE GANACHE

IS TRULY SCRUMPTIOUS.
THANK YOU, CHEF.

WHAT HAPPENED TO THE ICE CREAM?
THE ICE CREAM MELTED.

WHEN I WAS PLATING,

IT STARTED TO MELT
ON TOP OF THE HOT GANACHE.

I ALSO ADDED A LITTLE BIT
OF SMOKED SEA SALT

WITH THE RICE PAPER.

MMM. SUPER CRUNCHY.

SALTY.

CHEF MARLENE,
WHAT DOES IT TASTE LIKE?

IT'S DEFINITELY SALTY.

WOULD YOU LIKE ANOTHER PIECE?
NO, I WOULD NOT.

WHY ARE YOU NERVOUS,
CHEF MARLENE?

I DON'T HAVE
TOO MUCH EXPERIENCE,

BUT YOU MAKE MISTAKES,
AND YOU LEARN FROM THEM.

HAVE YOU ALREADY GIVEN UP?
NO.

I'M ACTUALLY REALLY HARD
ON MYSELF.

I JUST WANT TO DO EVERYTHING
TO THE BEST OF MY ABILITY,

AND I DON'T THINK
I DID THAT TODAY.

IMPRESS ME.
THAT WAS YOUR DIRECTIVE,

AND ONE OF YOU
LET ME DOWN.

SOMEBODY'S FIRST DESSERT

DID NOT LEAVE ME
WANTING SECONDS.

CHEF MARLENE,

IN THAT TEST

YOU WERE NO SWEET GENIUS.

THANK YOU, CHEF.

I WAS UP AGAINST
SOME AMAZING PASTRY CHEFS,

AND I COULD NOT HAVE ASKED
FOR A BETTER EXPERIENCE.

THANK YOU.

(Marlene) I'M MORE THAN THRILLED
TO HAVE THIS OPPORTUNITY.

I COULDN'T HAVE ASKED
FOR ANYTHING BETTER AT MY AGE.

THE HARDEST PART IS THAT
I WASN'T ABLE TO SHOWCASE

MY TRUE ABILITY.

I LET STRESS GET THE BEST OF ME.

(Ron) CHEFS, TO ACCURATELY GAUGE

YOUR DESSERT I. Q.,

A BAKED DESSERT TEST
IS NEXT.

(Katie) CHEF RON SAYS
A BAKED TEST.

WHAT DOES THAT MEAN?

WE'RE PASTRY CHEFS.
WE BAKE EVERYTHING.

YOUR MANDATORY INGREDIENT-

ICE POPS.

MADE FROM A SOLUTION
OF FRUIT JUICES,

WATER, AND SUGAR,

ICE POPS GET THEIR
SLIGHTLY CRUNCHY TEXTURE

AS A RESULT OF RAPID FREEZING.

OKAY.

AND YOU SHOULD BE
INSPIRED BY-

DRY ICE. GENIUS.

DRY ICE IS COLDER
THAN FROZEN WATER

AND DOESN'T LEAVE ANY RESIDUE.

THE SMOKY CONDENSATION

EVOKES MYSTERY AND SUSPENSE.

HOW WILL IT MANIFEST
IN YOUR CREATIONS?

YOU WILL HAVE 50 MINUTES
FOR THIS TEST.

START THE CLOCK.

LAST ROUND IT WAS FIRE,
AND NOW WE HAVE ICE.

WHAT CAN I COME UP WITH
THAT USES THIS INSPIRATION?

IT'S VERY DRAMATIC.

I REALLY WANT TO REFLECT
THAT DRAMA IN MY DESSERT...

WITH A LITTLE BIT OF SUGAR
TUILES WAFTING LIKE THE DRY ICE.

I'M GONNA MAKE
A TROPICAL PARFAIT

TOPPED WITH AN ICE POP GRANITA.

I START MY VANILLA SPONGE CAKE.

THAT'S THE MOST IMPORTANT PART
OF MY DESSERT,

BECAUSE THAT IS THE BAKED PART
OF MY DESSERT.

I CAN'T KEEP COMING IN SECOND
ALL THE TIME.

I WANT TO WIN SOMETHING.

(Reggie) I TAKE A RISK.

I'M GONNA BE TECHNIQUE HEAVY.
I'M GONNA BE MODERN.

I WOULD PROBABLY SAY
THAT'S MY EDGE.

I SEE DRY ICE, AND I THINK,
LET'S APPLY A TECHNIQUE

THAT WILL INCORPORATE
WHAT DRY ICE IS-

SOLIDIFIED GAS.

LET'S DO A MICROWAVABLE CAKE.

(Franck) BAKING CAN BE TRICKY.

THE ICE POP-I'M GOING TO USE IT

IN MY BAKING PROCESS
AS A FLAVOR.

I CHOOSE TO MAKE A FINANCIER,

BECAUSE IT'S PRETTY EASY
TO DO QUICKLY.

I'M THINKING
ABOUT THE INSPIRATION.

THE DRY ICE, DRY ICE, DRY ICE.

HOW CAN I INCORPORATE THAT
IN A DESSERT?

I DON'T KNOW.
AND I'M STILL VERY CONFUSED.

OF COURSE.

I GIVE YOU SILKEN TOFU.

OOH, OKAY.

CONTAINING THE HIGHEST MOISTURE
CONTENT OF ALL FRESH TOFUS,

SILKEN, OR SOFT TOFU,

CLOSELY RESEMBLES
A VERY FINE CUSTARD.

NICE. LOVE IT.

MY PLAN ALL ALONG
IN THIS DESSERT

IS TO HAVE
SOME CREAMY COMPONENT.

SO I WAS LIKE, "WOW,
WHAT A PERFECT INGREDIENT."

I WILL NOW TAKE THIS TOFU

AND MAKE THAT INTO MY CREAMY
CENTER OF MY PARFAIT

WITH A LITTLE BIT OF
GREEK YOGURT AND WHIPPED CREAM.

MWAH. BELLISSIMA.

(Reggie) ALL RIGHT,
TOFU CAKE IT IS.

(Reggie) SILKEN TOFU IS
ACTUALLY USED A LOT IN PASTRY.

WE USE IT TO REPLACE EGGS
FOR PEOPLE THAT CAN'T HAVE ‘EM.

WELL, I STARTED
MAKING MY CAKE BATTER.

I ADD SOME SUGAR
AND HAZELNUT FLOUR,

PUT THE BATTER INTO THE SIPHON,

AND I START CHARGING IT.

THIS TECHNIQUE PRODUCES
A VERY, VERY LIGHT CAKE.

BECAUSE IT'S THE BAKING ROUND,

I'M THINKING,
LET'S USE IT IN A CAKE.

MY MOM USED TO MAKE
THIS YOGURT CAKE,

AND I'M THINKING, REPLACING SOME
OF THE YOGURT WITH THE TOFU.

CHEFS, 20 MINUTES LEFT.

(Katie) CHEF RON WANTS DRY ICE?

HE'S GETTING DRY ICE.

I HAVE TO MAKE SUGAR TUILES.

PULLED SUGAR IS SO HOT.

YOU HAVE TO SIT THERE AND JUST
PULL IT AND ADD AIR TO THE SUGAR

UNTIL IT GETS THIS REALLY
BEAUTIFUL GLOSSY LOOK. WHOO.

THEN I DUST IT
WITH A SILVER DUST

TO KIND OF GIVE THAT ICY LOOK.

THIS CAKE LITERALLY
TAKES SECONDS TO BAKE,

SO I'LL WORK ON
GARNISHING MY DISH.

I GRAB ALL OF THE RED ICE POPS
WITH SOME FRESH RASPBERRIES.

I'M THINKING, YOU KNOW WHAT,

TURN IT INTO SOME KIND OF
SORBET GARNISH TO PUT ON TOP.

(Franck) AS A GARNISH,

I TOOK SOME STRAWBERRIES,
SOME PEACHES.

I PUT THEM IN THE WINE
VERY QUICKLY,

BECAUSE THE FRUIT
ARE VERY DELICATE.

(Katie) I REALLY WANT TO BAKE
MORE THAN ONE THING.

IT IS OUR BAKED CHALLENGE.

THE CASHEW CRUMBLE-

I JUST COMBINE FLOUR, SUGAR,
BUTTER, SPICES.

I LOOK INTO MY OVEN,
AND I HAVE NO SPACE,

AND FRANCK HAS A NICE EMPTY RACK
IN HIS OVEN.

SO I DON'T EVEN LOOK AT HIM.
I JUST PUT IT IT IN THERE.

HE STOLE MY SORBET
IN THE FIRST ROUND,

AND SO I FELT LIKE
THIS IS PAYBACK. (laughs)

FRANCK-I SEE A GUY
WHO'S VERY FRENCH,

WHO HAS YEARS AND YEARS
OF EXPERIENCE

AND WHO LOOKS AT ME
LIKE I'M NOT GOOD ENOUGH.

I'VE BEEN FIGHTING THAT
SINCE I STARTED,

AND I REALLY WOULD LOVE
TO TAKE HIM DOWN TODAY.

TEN MINUTES, CHEFS.

(Reggie) DO A LITTLE TEST,
SEE HOW THIS GOES.

(Reggie) I MADE A TEST BATCH
OF THE CAKE.

(beeping)

IT WASN'T AS SWEET
AS I WANTED...

NOT HAPPY WITH THAT.
SO I'M DISCHARGING ALL OF IT

AND ADDED A LITTLE BIT
MORE SUGAR.

(Franck) I HAVE TO BRING
ANOTHER ELEMENT TO THE DISH.

I'M TRYING TO MAKE
A CHOCOLATE CURL.

I PUT THE CHOCOLATE
ON TOP OF THE COLD MARBLE.

THE CHOCOLATE IS KIND OF FROZEN
BUT STILL FLEXIBLE,

BUT IT'S NOT FROZEN ENOUGH,
SO IT DOESN'T WORK,

BUT I HAVE TO GO WITH IT.
(groans)

I HAVE TO FINISH THIS
HOT COCONUT LIME BROTH.

I'M GONNA POUR THAT INTO MY ICE
WHEN I'M SERVING IT,

AND IT'LL GIVE THAT WAFTING,
HEAVENLY SMELL.

(Ron) ONE MINUTE LEFT.

THE WHOLE KEY TO MY DISH
IS HAVING THE CAKE HOT

FOR CHEF RON.

IT'S GONNA BE 40 SECONDS
TO A FINISHED PRODUCT.

30 SECONDS TO GO.

DO NOT LEAVE
ANY COMPONENT BEHIND.

I THINK I MAY HAVE WAITED
JUST A LITTLE TOO LONG.

WE ARE AT TEN, NINE,

EIGHT, SEVEN, SIX,

FIVE, FOUR, THREE,

TWO, ONE.

TIME IS UP.
THAT IS IT.

WHOO.

(Reggie) I WASN'T ABLE
TO FINESSE THE DISH

AS WELL AS I WANTED TO.

PRESENTATION-WISE,
I REALIZE I FORGOT THE DRY ICE.

I'M PROUD. I'M EXCITED.
I CAN'T WAIT FOR HIM TO TRY IT.

DID MY TEST OF GENIUS
PUT A CHILL IN YOUR STEP?

THE INGREDIENTS
FOR YOUR BAKED DESSERT...

THE INSPIRATION...

CHEF KATIE.
WHEN I THINK OF DRY ICE,

I THINK
OF SITTING ON A BEACH

AND SORT OF BE GIVEN
A FROZEN DRINK.

SO I WANTED TO GIVE YOU
SORT OF A TROPICAL PARFAIT.

PRETTY.
THANK YOU.

THERE ARE MANY LAYERS.

WHAT IS THIS?
THAT IS SORT OF A COCONUT TEA.

IT GOES INTO THE ICE,

AND THEN IT'LL WAFT UP

AND GIVE YOU
THE FULL SENSORY EXPERIENCE.

SO YOU WERE THINKING ABOUT MY
SENSORY EXPERIENCE? ABSOLUTELY.

THAT'S SOMETHING
TO CONSIDER.

WHAT KIND OF CAKE IS THAT?
IT'S A SPONGE CAKE,

AND I MADE A MOUSSE
WITH IT

WITH A LITTLE BIT OF YOGURT,
TOFU, AND WHIPPED CREAM.

YOUR SPONGE CAKE

WAS DELICIOUS,
MOIST, LIGHT,

BUT THROUGH THE MANY LAYERS
OF THE TEXTURES,

IT BECAME SOGGY.

ALSO,

YOUR DESSERT HAD A BONANZA
OF FLAVORS,

WHICH ONE COULD SAY
WERE A LITTLE BIT CONFUSING.

DOES THIS PLATE
DEMONSTRATE TO ME

HOW MUCH YOU WANT TO WIN?

I'M A LITTLE CHILDLIKE.
I'M A LITTLE WHIMSICAL.

AND, TO ME, IT'S JUST-
I'M GONNA GET UPSET.

(laughs) IT'S WHAT I LOVE.
I STARTED WHEN I WAS 14.

AND SO THAT WHIMSY AND THAT
CHILDHOOD LOVE OF SWEETS,

I THINK, IS WHAT DRIVES
MY DESSERTS.

CHEF FRANCK.

SO HE HAVE A HAZELNUT
POPSICLE FINANCIER

WITH SOME ORANGE ZEST.

I WAS TRYING TO CAPTURE

THE FLAVOR OF THE POPSICLE
IN THE CAKE. ZESTY,

DELICATE-
GOOD FINANCIER.

THANK YOU.

I INCORPORATE
THE POPSICLE IN IT

AND I REDUCED
THE AMOUNT OF SUGAR,

BECAUSE POPSICLE CAN BE
A LITTLE BIT SWEET.

YOU SHOWED
THE MASTERY OF BAKING

BY BALANCING THE PROPORTION,
THE RATIOS OF THE INGREDIENTS.

THANK YOU.
WHAT IS THIS PART?

I TRIED TO INCORPORATE
THE TOFU

IN MY BAKING PROCESS,

SO INSTEAD OF DOING
A YOGURT CAKE,

I DID
A TOFU YOGURT CAKE.

A BIT DOUGHY,
BUT YOU WENT BEYOND

CLASSIC FRENCH COOKING.

OH, YES. YOU KNOW,
I GOT TRAINED IN FRANCE,

BUT, UH,
I CAME TO THIS COUNTRY,

AND I LEARNED A LOT
FROM HERE, TOO.

I DON'T CONSIDER MYSELF
BEING A FRENCH CHEF ANYMORE.

I THINK-ACTUALLY,
I'M INTERNATIONAL.

BUT...

THE INSPIRATION?

TO BE HONEST WITH YOU,

I JUST, UH, FORGOT
ABOUT THE DRY ICE.

YOU ARE VYING FOR THE TITLE OF
SWEET GENIUS. I'M FIGHTING FOR IT.

I GIVE YOU INSPIRATION,
AND YOU FORGOT ABOUT IT.

I HAVE NOTHING ELSE TO SAY.

AND CHEF REGGIE,
WHAT IS IT?

WELL, I TOOK A LOT OF
INSPIRATION FROM THE DRY ICE.

DRY ICE IS SOLIDIFIED
CARBON DIOXIDE.

SO I WANTED TO USE
ANOTHER TYPE OF GAS

TO AERATE THE CAKE BATTER.

IT'S A HAZELNUT CAKE
THAT'S BAKED IN THE MICROWAVE.

YOU BAKED ME A CAKE IN A MICROWAVE?
IN A MICROWAVE, YES.

YOU'RE SERIOUS.

YES.

AND YOU'RE PROUD OF THAT? YES.

THE CONCEPT BLENDED PERFECTLY
WITH THE INSPIRATION.

ALSO, IT'S, UH,
YOU CAN HAVE THE CAKE WARM.

♪♪♪

(inhales sharply)

IT'S CRISP

ON THE OUTSIDE.
YEP.

IT HAS CHERRY ZING.

BUT IT'S MESSY.

AND THE CENTER NOW
IS...

SOUPY.

IT PROBABLY COULD HAVE USED
MAYBE 10, 15 SECONDS-

A LITTLE MORE.

I CAN'T GET OVER IT-

A FRUIT CAKE
BAKED IN A MICROWAVE.

YOU DEFINITELY...

HAVE GUTS.

YEAH. (laughs)

IT ACTUALLY CAME ABOUT

FROM MICHELIN-STARRED
RESTAURANTS.

WELL, THAT IS NEWS TO ME.

HOWEVER,

I LEARNED FROM YOUR TREATMENT
OF THE CAKE BATTER

IN THE MICROWAVE.

THANK YOU, CHEF.
I DID NOT SAY IT IS A COMPLIMENT.

IT'S NEWS TO ME.

AFTER TASTING
YOUR SECOND DESSERT,

I AM CERTAIN THAT GENIUS

IS A LEVEL OF ACHIEVEMENT

THAT IS OUT OF REACH
FOR ONE OF YOU.

(Reggie) I FEEL SHAKY RIGHT NOW.

I DON'T THINK RON REALLY LIKED
WHAT I MADE.

I DON'T THINK
HE WAS A BIG FAN OF IT.

I FORGOT THE DRY ICE IN
THE INSPIRATION OF THE DESSERT.

BUT I THINK I DID MORE BAKING
TECHNIQUE, SO I DON'T KNOW.

I AM SURE
OF ONE CHEF

WHOSE SECOND DESSERT

WAS MY LEAST FAVORITE.

CHEF REGGIE...

YES? YOU BAKED ME A
CAKE IN A MICROWAVE.

I LIKED IT.
GOOD. THANK YOU.

IT WAS A HOMEY,
DELICIOUS DESSERT,

BUT IT WASN'T GENIUS.

IN THAT TEST...

YOU WERE NO SWEET GENIUS.

OKAY.

THANK YOU.

I DON'T THINK
IT WAS A FAIR DECISION.

I THINK THAT I FOLLOWED
THE CONCEPT MORE TRUE

THAN THE OTHER TWO CONTESTANTS.

I KNOW I DID MY BEST.

I KNOW I STAYED TRUE
TO WHAT I KNOW AND WHAT I DO.

WILL IT BE
SWEET GENIUS FRANCK

OR SWEET GENIUS KATIE?

60 MINUTES

FOR MY LAST
ALL-IMPORTANT TEST-

CHOCOLATE DESSERTS.

(Katie) I HATE CHOCOLATE.

I HATE WORKING WITH IT.
I HATE EVERYTHING ABOUT IT.

THE MANDATORY INGREDIENT-

HUITLACOCHE.

LOOKED UPON AS A PLAGUE

BY MOST MODERN FARMERS
IN THE U. S.,

HUITLACOCHE IS A BULBOUS FUNGUS

WHICH GROWS
IN THE EARS OF CORN.

SAID TO HAVE
A SMOKY, SWEET FLAVOR... (whines)

THE AZTECS ONCE REGARDED IT
AS A DELICACY.

YOUR FINAL DESSERTS
MUCH BE INSPIRED BY...

A CHINESE DRAGON HEAD.

THE CHINESE DRAGON
IS A MYTHOLOGICAL CREATURE

BELIEVED TO BE COMPOSED

OF A VARIETY OF ELEMENTS
FROM VARIOUS ANIMALS.

TRADITIONALLY, THE DRAGON HEAD

SYMBOLIZES POTENT
AND AUSPICIOUS POWERS

AS WELL AS STRENGTH
AND GOOD LUCK.

CHEF FRANCK,
YOU'RE NOT GOING TO FORGET

MY INSPIRATION THIS TIME.
I WILL NOT FORGET THIS TIME.

I'M COUNTING ON THAT.

YOU HAVE 60 MINUTES
FOR THIS TEST.

(Ron) START THE CLOCK.

WHAT THE...
WHAT IS THIS?

(Franck) I FEEL VERY CONFIDENT.

CHOCOLATE IS ONE OF THE ELEMENTS
WE USE A LOT AT WORK,

SO IT'S NOT SOMETHING
I'M AFRAID OF.

I WANTED TO REALLY IMPRESS
CHEF RON.

I SEE THE DRAGON HEAD.

I WANT TO TAKE
AN ABSTRACT APPROACH.

IN MY MIND, IT'S LIKE THE WAVES,
AND THE CURL

AND THE COLOR-THAT'S WHAT
I HAVE TO INCORPORATE.

ALL RIGHT, WHAT ARE WE DOING?

CHOCOLATE IS HARD FOR ME.

I RARELY WORK WITH CHOCOLATE.

FRANCK WORKS IN A CASINO,

SO IT'S CHOCOLATE SHOWPIECES
ALL THE TIME.

MY FEAR IS THAT HE'S GONNA MAKE
SOMETHING AMAZING,

AND HOW CAN I COMPETE WITH THAT?
COME ON, BABY.

(Ron) USE EVERYTHING YOU KNOW

ABOUT CHOCOLATE.

NOTHING LESS
WILL IMPRESS ME.

(sighs) NO PRESSURE.

(Franck) I'M USING
WHITE CHOCOLATE,

BECAUSE I PUT THE COLOR ON IT
AND CAN LOOK LIKE

THE FIRE OF THE DRAGON.

THE HUITLACOCHE-
I HAVE NO IDEA WHAT IT IS.

I TASTE IT-WHOO!

IT'S VERY SALTY,
A LOT OF FLAVOR.

AND I THINK THINGS LIKE THIS
ALWAYS WORK WELL

WITH DARK CHOCOLATE.

I'M GONNA USE IT
TO MAKE A MOUSSE.

(Katie) THIS HUITLACOCHE THING,

I DON'T WANT TO PUT THIS
IN ANYTHING.

IT TASTES
ALMOST LIKE ROTTEN SEAWEED.

THE ONLY THING I CAN THINK OF
IS LET'S JUST MAKE

SOME CHOCOLATE CAKE, AND THEN
WE'LL FIGURE THE REST OUT LATER.

(Ron) CHEF FRANCK...

YES? YOU USED THE WHITE
CHOCOLATE BY ITSELF

IN THE FOOD PROCESSOR?

YES, THERE IS ENOUGH
FAT CONTENT

AND MILK AND EVERYTHING
TO MAKE IT LIKE A-LIKE A PASTE.

EXCELLENT IDEA.

YOU JUST ROLL IT OR SHAPE IT
THE WAY YOU WANT,

AND YOU CAN CREATE
NICE DECORATIONS.

I GIVE YOU EGGNOG.

OF COURSE.
OF COURSE YOU DID.

EGGNOG LITERALLY MEANS EGGS
INSIDE A SMALL CUP.

IT IS A POPULAR
WINTER HOLIDAY DRINK

IN THE UNITED STATES
AND CANADA.

I'VE NEVER EVEN TRIED EGGNOG.

I'M JEWISH.

THIS ROUND
IS A KICK IN THE FACE.

I DON'T KNOW WHAT TO DO
WITH THE HUITLACOCHE

AND THEN NOW EGGNOG.

(Franck) IN FRANCE,
WE DON'T USE EGGNOG.

IT'S VERY AMERICAN,

BUT I HAVE MEMORIES OF WHEN
I FIRST CAME TO THE U. S.,

AND I TRIED EGGNOG.

I DIDN'T LIKE IT UNTIL I ADDED
A LOT OF RUM OR COGNAC TO IT.

THEN I LIKED IT.

I THINK I WILL USE IT
AS A FOAM.

CHEFS, 30 MINUTES LEFT.

(Katie) OH, I DO NOT LIKE
THIS ROUND AT ALL,

NOT ONE LITTLE BIT.

I'M SO OUT OF MY ELEMENT
RIGHT NOW.

I GO TO GRAB MY CHOCOLATE CAKE,
AND IT'S A LITTLE CRUSTIER

ON THE OUTSIDE, AND I'M HOPING
THE CAKE ISN'T DRIED OUT.

WITH THE HUITLACOCHE,
I DECIDED THE ONLY THING TO DO

IS TO MAKE AN ICING
ON MY CHOCOLATE CAKE.

WITH THE EGGNOG,
I ADD WHITE CHOCOLATE,

A LITTLE BIT OF SALT
TO SORT MAKE, LIKE, A GLAZE.

I TRY TO USE
DIFFERENT TECHNIQUES,

BECAUSE I WANT TO REALLY IMPRESS
CHEF RON.

I TAKE THE CHOCOLATE
PRETTY QUICK AND SHAPE IT-

VERY HAPPY WITH THE RESULT.

THEN I USED ANOTHER TECHNIQUE
WITH THE SPATULA

TO CREATE SOME KIND OF FLAMES.

(Katie) HE OBVIOUSLY KNOWS
WHAT HE'S DOING WITH CHOCOLATE.

UGH. THIS IS SO ANNOYING.

I FEEL LIKE THE MOST IMPORTANT
PART OF MY DISH

IS THIS DRAGON'S HEAD
THAT I'M COMING UP WITH-

CURLS AND FANGS
AND JUST BEING REALLY SCARY.

I'M, LIKE, SO NERVOUS
ABOUT GETTING IT RIGHT.

I WANT TO CUT OUT
THE MOUTH OF A DRAGON

AND HAVE MY DESSERT SORT OF
COMING OUT OF THE CENTER.

COME ON.

HOLY... ****

I'M SO WORRIED
THAT I'M NOT EVEN GONNA FINISH,

THAT EVERYTHING'S
JUST GONNA BE AWFUL.

FOUR MINUTES LEFT.

HOLY CRAP.

FOCUS. CONCENTRATE.

(Katie) THIS IS LIKE
A PSYCHOLOGICAL EXPERIENCE.

IT'S LIKE THERAPY
FOR CHEFS.

AT THE END OF THE DAY, YOU KNOW,
IT WOULD BE REALLY NICE

FOR SOMEONE TO JUST TELL ME
THAT I'M THE BEST.

(Ron) STEADY HAND,

FOCUSED MIND.

(Franck) I'M RUNNING AROUND
LIKE A MANIAC.

I DON'T KNOW.

I AM TRYING TO INCORPORATE
SOME COLOR OF THE DRAGON.

THERE'S AN AIRBRUSH.
I GRAB IT.

I CAN INCORPORATE SOME COLOR.

I'M PRETTY HAPPY.

AND THIS
IS YOUR 2-MINUTE WARNING.

WOW.

I JUST KEEP THINKING
OF, LIKE, CHINESE NEW YEAR.

AND SOME OF WHAT'S MISSING
IS THAT AMAZING MOVEMENT

OF, LIKE, BEING IN THIS PARADE.

SO I WANT GOLD LEAF.

DON'T FORGET ANYTHING.

I STILL HAVE TO

GET THE NICE EGGNOG FOAM
ON THE PLATE.

SEVEN, SIX,

FIVE, FOUR,

THREE, TWO,

ONE-TIME IS UP.

THAT IT IS.
(groans)

(Katie) GOD, I WANT THAT MONEY.

♪♪♪

THE INGREDIENTS
FOR YOUR CHOCOLATE DESSERT...

THE INSPIRATION...

WHITE CHOCOLATE,
DARK CHOCOLATE-

WHAT A PERFECT EXAMPLE
OF YIN AND YANG.

CHEF FRANCK,

I WAS A BIT WORRIED THAT YOU MAY
FORGET THE INSPIRATION.

WHAT HAPPENED THIS TIME?
WELL, I DIDN'T FORGET, ACTUALLY.

I WAS TRYING TO RE-CREATE
THE FLAME

AND THE COLOR
OF THE DRAGON.

SO WE HAVE A HUITLACOCHE
CHOCOLATE MOUSSE

WITH EGGNOG CRèME BRûLéE FOAM.

I ADDED SOME COGNAC,
TOO, TO IT.

THAT'S MY FRENCH... TOUCH,
I GUESS.

♪♪♪

CHRISTMASSY.
YES.

NOW DARK CHOCOLATE MOUSSE.

I INFUSE IT
WITH ALL THE SPICES,

AND I THINK
YOU WILL ENJOY IT.

COCOA LIQUEUR.
YES.

MUSKY.

HMM.

JUST THE RIGHT TOUCH OF HUITLACOCHE.
THANK YOU.

WHAT IS THE TREATMENT
OF THE WHITE CHOCOLATE?

I USE THREE DIFFERENT
TECHNIQUES-

ANTI-GRIDDLE,

I ALSO USED
A FOOD PROCESSOR,

AND I SPRAYED ON ACETATE.

MAKING ME THREE DIFFERENT
APPLICATIONS OF CHOCOLATE-

IS THAT WHERE YOU CONSIDER
YOUR GENIUS?

I THINK IT IS. IT'S A, YOU KNOW,
SHORT PERIOD OF TIME.

IT'S PRETTY CHALLENGING.

AND WHY IS THIS DISH

BETTER THAN CHEF KATIE'S?

I JUST DIDN'T WANT
TO RE-CREATE THE DRAGON HEAD.

I WANTED IT TO BE
A BIT MORE ARTISTIC.

I THINK
THIS IS VERY ARTISTIC.

YEAH, BUT I THINK
FOR A PLATED DESSERT,

IT IS MAYBE
A LITTLE BIT TOO MUCH.

I DISAGREE.

I'VE LITERALLY GIVEN YOU
A DRAGON'S HEAD ON A PLATE.

I THINK OF THAT
AS THE MOUTH OF THE DRAGON,

AND INSIDE THE MOUTH
OF THE DRAGON

IS A CHOCOLATE CAKE

WITH A HUITLACOCHE-WHIPPED
CHANTILLY CREAM

AND A WHITE CHOCOLATE
EGGNOG FOAM ON TOP.

(Ron) LUSCIOUS.

VERY DENSE INSIDE.

UNCTUOUS.

IT IS TASTY AND PLEASANT,

BUT THIS CHOCOLATE CAKE
IS NOT PERFECT.

AND YOU CHOSE
TO COOK THE HUITLACOCHE

IN WATER...
YES.

AND MAKE AN EMULSION.

GOOD CHOICE FOR FLAVORS,
BUT TRICKY ONE

FOR THE EMULSION.

IT SEPARATED A BIT.

I SEE THE DRAGON'S HEAD
AND MOUTH.

I LIKE THE GOLD LEAF.
THANK YOU.

YOU USED BEAUTIFUL TECHNIQUES
OF CHOCOLATE.

AND IT CONVEYS A MESSAGE.

THANK YOU.

CHEFS,

BOTH OF YOU
HAVE REACHED HIGH TODAY.

I'VE SEEN TENACITY,

IMAGINATION, AND FLAVORS.

BUT WHICH ONE OF YOU

TRIED TO GIVE ME
THE MAGICAL, EDIBLE ART

THAT IS SO CRAVE?

(Franck) KATIE-
IT'S A NICE PLATE.

I THINK IT WAS NICE,
THE PRESENTATION,

BUT I THINK I WILL WIN.

(Katie) NOT ONLY DID I GIVE
THE SAME CHOCOLATE TECHNIQUES,

BUT I GAVE IT IN A WAY
THAT WAS MUCH MORE INTERESTING.

PLEASE. PLEASE.
(laughs) PLEASE.

♪♪♪

CHEF FRANCK...

YES.
I SAW YOU REACHING FOR GENIUS,

BUT I WANTED
TO SEE MORE INSPIRATION

FROM YOU.

IN THAT TEST,

YOU WERE NO SWEET GENIUS.

I'M SURPRISED, BUT THANK YOU
FOR THE OPPORTUNITY.

(Franck)
I'M VERY DISAPPOINTED.

I DON'T LIKE TO LOSE.

FLAVOR IS ABOUT AS IMPORTANT
AS DECORATION.

I WAS VERY SURPRISED THAT I WAS
NOT THE SWEET GENIUS TODAY.

OH, MY GOD.

(laughs)

I WON SOMETHING!

CHEF KATIE,

YOU WERE THE ONLY CHEF
ABLE TO PROVE

THAT YOU
ARE A SWEET GENIUS LIKE ME.

(laughs) YOU BELONG IN
MY WORLD OF DESSERTS.

THANK YOU.

OH, MY GOD.

THIS IS, LIKE, EVERYTHING
I WORKED FOR FOR YEARS.

SAY TO YOURSELF,
"I AM A SWEET GENIUS."

I AM A SWEET GENIUS.
(laughs)