All language subtitles for Worst.Cooks.in.America.S28E01.720p.AMZN.WEB-DL.DDP2.0.H.264_track3_[eng]

Since the beginning
of time, heroes and villains
have been locked

in an epic struggle.

And now that battle comes

to the Worst Cooks
Culinary Universe.

Oh, I'm sorry.

Oh, my God.

That tastes
like burnt kitty litter.

For these celebrity heroes.

Look, mom.
I'm washing something.

And superstar villains.

Fame is their super power.

Smash it with a hammer.

But the kitchen
is their kryptonite.

This is so hard.

Why? Disaster, disaster.

And it's up to guardian

of the gastronomical,
Jeff Mauro.

What is that? Cat food?

And Boot Camp's
newest nemesis,

Antonia Lofaso.

I don't wanna eat any of this.

To take them
from stumbling stars.

This is so gross.

To culinary crusaders.

Woo, this is the bomb, y'all.

Cookin' and rockin'
is what I do.

And someone will fly away

with $25,000

for a good or evil charity
of their choice.

Help, help, help.

On Worst Cooks in America.

-Oh.
-Oh, boy.

Heroes vs. Villains.

-Wow.
-This is magical.

-Oh, my God.
-Hello, recruits.

Yes. So handsome.

-What's up, recruits?
-It looks like a kitchen.

Where's the air fryer?

There's a lot of things.

I'm looking at this doohickey

that is like shaped
like a bowl,

but it has a thing on it

and I have
to stick things in it.

There are things
I've never seen in my life.

We like to call that
cooking equipment.

Oh, right. Cooking things.

Incredible.

Welcome to
Worst Cooks in America,

Heroes and Villains.

-I am Chef Jeff Mauro.
-Wow.

Jeff hosts a show here
on the Food Network

and was a mentor
for Worst Cooks before.

He's an amazing chef

and he's the king
of the sandwich king man.

Wow, Cheryl.

No words needed.

And joining me this season

is the unstoppable
Antonia Lofaso.

I have eaten Antonia's foods

and this girl can cook.

She's a force
to be reckoned with.

I am so excited to be here.

To be honest,
I am a little scared.

-Same.
-Are you all too?

-Yeah.
-Very much so.

This is my third time here

and I can honestly say

whatever you've heard,
it's worse.

Oh, right.

So you have all survived

the cutthroat world
of reality TV

earning your reputations

as heroes or villains
along the way,

but it's clear you all have
one thing in common.

You are disasters
in the kitchen.

Guilty.

True, true.

But don't worry, recruits,

when you're through
with Boot Camp,

your kitchen exploits
will hopefully go

from drama-filled
to delicious.

-Great.
-I just want edible.

And two of you
will make it to the finale

where you will execute

a three-course restaurant
quality meal

for a panel
of culinary experts.

There's one thing that
I actually can make

and that's reservations.

Oh.

That's the oldest line
in the book.

-Oh, no.
-Well.

My villain is showing.

I guess that made it
into the edit.

And one of you
will win $25,000

for a charity of your choice.

But before we dish out
any dough

for us to decide
which team we wanna coach,

let's see
what you're dishing up

-in the kitchen.
-That was a good one.

For your first challenge.

Each of you must prepare

your go-to dinner party dish.

Once you're all done,

we will enjoy the meal
family style.

We have to eat it?

Remember that.

You will have 60 minutes

to complete
your dinner party dish.

Your time starts...

One, two, three, four,
chasse step

-and go to the kitchen.
-now.

Let's do this.

Got to go, got to go.

-Let's go.
-Oh, my gosh.

-How do you tie a knot?
-This is
a lot tougher.

How am I supposed
to get this on over my head?

-Come here.
-Wow.

The apron game is strong here.

Obviously. Hello?

I don't even know
what I need right now.

-I don't know.
-What's step one?

I don't know what I'm doing.

I don't know.

Sorry. I'm such a klutz.

This is a bad idea.

Why in the hell
would I wear these shoes?

-I gotta take
these off finally.
-Brought the jewelry.

Come on. Damn it.

I'm back in Boot Camp.

My third go-around.

Got a W under the belt
from last season.

And being a veteran,

you think you've seen it all.

But I have a feeling

there's a lot
of surprises left

with the Worst Cooks
in America.

Let's juggle.

Oh, this is not good
for my ADHD.

Hold on.

You know,
coming into Worst Cooks,

this is the first time
I'm here on the show.

How much sauce goes
on a pizza?

I've landed in the fact

that I'm gonna see
something crazy.

I'm making a lair-made lasagna

and treacherous turkey
with chocolate.

Look, mom,
I'm washing something.

Oh, my God. What is this?

Do you guys eat the leaf
from the radish?

Am I hopeful that

there's like a diamond
in the rough?

Absolutely.

There's always one, maybe two.

I'm so scared
of cutting my finger off.

-What is mascarpone?
-No clue.

Do we have to wash
our hands? Probably not.

Maybe just one.
But, like, I'm hopeful.

This doesn't feel safe.

Told you.

I am questioning

all my decisions right now.

I would too.

I'm sorry for all
you rock and rollers,

that I got to look like this,

but nobody wants hair
in their food.

Hello. This is Sebastian Bach.

Oh my God, that was beautiful.

I am the original voice
of the band Skid Row.

We were the first
heavy metal band to debut

at number one
on the Billboard Chart

30 years ago.

Total strangers come up to me

all the time and go,
"I love you.

You're my hero."

This is a ladle.

I'm all about
heavy metal rock and roll.

Scallions.

Is that like
a deep sea creature?

So my knowledge of cooking

is quite rudimentary,
if you will.

I heard of this thing
called al dente.

I don't know if that
has to do with my teeth.

Is it al dente or el dente?

-No, that would be Mexican.
-All right.

Sebastian, you seem excited.

So what do we have
in here right now?

I'm trying to make vodka cream

sauce pasta with chicken,

but it's really not
tasting very good.

No? Well...

Well, there's something
wrong with that.

Like salty? Spicy?

-I mean,
it's terrible.
-Oh.

Maybe it needs more vodka.

You know, you never go wrong
with too much vodka.

Poor Sebastian, I'm not
seeing the vodka cream sauce

except for the fact
that I see vodka.

There might be a shallot
that's a little missized.

What is a shallot?

Oh, I'm so confused.

I wanna learn to cook

to show my wife
that I really love her.

Why should she always
do the cooking?

Why don't I learn
what cilantro is?

Is that like a leaf?

Is that a herb?

Can you smoke it?

I hope I don't get loaded.

Are you supposed to cook
lasagna noodles first?

We look like
we've got a lasagna

that's happening
on Rachel's station

with un-blanched
lasagna sheets.

Oh, Lord.
Maybe they're no-boil.

That's not a no-boil.
That's not...

That's...
We'll call that a no bueno.

I'm Rachel Reilly Villegas.

You probably know me
from Big Brother

or maybe the Amazing Race,

or The Traitors,
or Snake in The Grass.

-Rachel.
-Yeah.

I can kind of see that
you have like a knife

-that is... Yeah, yeah, yeah.
-Yes, it's a dagger.

-Oh, it's a dagger.
-Better in my hair

than in someone's back.

Right.

We came to play.

People think I'm a TV villain

because I'm strategic.

I come out with knives out

and I've even been working

on my methodical laugh.

Can you burn chocolate, chef?

Yeah, you can burn
the heck out

of chocolate very quickly.

You can burn anything.

You can even burn water.

I'm sure you guys
will find a way.

When I'm in the kitchen,

I take random things

and I put them in a pot
and I'm like,

"This is dinner, kids."

What is that? Cat food?

No. This is lasagna

with Trader's turkey.
It's with chocolate.

-A tur...
-In lasagna.

So a chocolate bar and turkey?

-Right. Mmm-hmm.
-Okay.

This is a recipe I came up

-for my children.
-Oh.

They love chocolate as do I.

-Yeah.
-And I thought turkey

has a lot of protein.

So it probably
is good together.

There you go.

That is the logic
we look for here

-at Worst Cooks in America.
-Correct.

It's gonna be delicious.

I have to learn how
to cook food for my children

because they need
to be eating healthy food.

Is this like a dessert?

It's like a fusion.

I can't wait
to try it in my mouth.

There is no God.

Do you feel
like you're a witch

doing this like
with a cauldron?

My name is Cheryl Burke.

I am most known

for a little show

called Dancing with the Stars

and I'm a hero

because I make champions

and I know
what it takes to win

a mirror ball trophy.

-Help, help, help.
-All right.

However, I suck at cooking.

I am the worst in the world.

Actually, if we're gonna make
this show worldwide, I'd win.

Something smells
like it's burning.
It could be my rice.

I don't know what a tong,
thong, thyme,

time is the difference,
like what is all this stuff?

What the hell am I doing?
I don't know.

Cheryl,
are we going good here?

What are you making?

-Chicken adobo.
-Chicken adobo.

It's a Filipino dish.

I love Filipino food
and I love adobo.

I can't wait to try it.

-You've tried it before?
-Oh, God, yes.

Damn it.
I'm doing a shame to my people

in the Philippines.

I wanna learn how to cook
because I think

that's just the basic need.

To be able to cook my meals,
oh, my gosh.

Maybe cook for somebody
or a dog.

I'm definitely gonna burn
this place on fire.

All right, recruits,
45 minutes left.

-What?
-Yeah.

Time goes by fast.

I've never seen
the inside of an eggplant.

That's what it looks like?

I know. Is this wild?

I am blown away.

I don't think
I was ready for it.

The lack of knowledge

that these home cooks,

like, do not possess.

What is pecorino?

Why is this so wet?

Do you know
what this is, Corinne?

-What is this?
-I don't know.

-That's a papaya.
-No, that's not a papaya.

Is it a fruit or a vegetable?

Tiffany, what do you have?

-Damn it.
-What is it?

-A banana fruit.
-A banana fruit.

I was hoping for a little bit.

I haven't had my banana fruit
this morning.

I feel like
they're just making up words.

What's up, everybody?

It's the original HBIC

Tiffany "New York" Pollard.

You guys should know me,

but in case you don't,

you know me
from the Flavor of Love

and I love New York.

I'm a villain

because I'm always
a bad .

Tiffany,

what are you mixing
in that bowl?

Oh, this is gonna be
waffle mix.

-Oh.
-Oh, that's waffle mix.

-I put flour.
-All right.

And something else white.

And I put raisins
in it and everything.

-Yes.
-Should I put butter?

I've never seen
a recipe like this.

-So, I'm just...
-No kidding.

How do I make this hot?

-You put it with heat.
-Okay.

Now that I'm in my 40s,

being the master
in the bedroom.

That's getting old.

I'm ready to be the master

in the kitchen.

Ow. Oops.

But my worst fears here

in the kitchen is the oven.

It's like it's out to get me.

Like, what did
I do wrong today?

The fire is coming to get me

like I feel that with...

You see?
You see how real it is?

Lord have mercy.
I'm glad I'm over here.

Tiffany, how's the waffle?

Oh, shoot. What waffles?

Oh, oh, oh.

I forgot about it.

Oh .

I feel like
I just put a lot in there

but go grande
or go home, hashtag.

I'm Frankie Grande
and I'm a reality TV star.

You guys
probably recognize me

from Big Brother 16.

What makes me a hero?

Just being an out,
proud gay man on television.

I'm super gay
and super proud of it.

I mean, insert joke here.

I just...

I come from a long line

of incredibly talented
cooking people.

Is that what they're called?

Cooking people? Chefs.

That's what they are, chefs.

Except for me,

and it's so embarrassing.

I'm not strong.

Wes, will you peel my garlic?

So coming here,

I'm winning
the Golden Spatula,

if that's a thing. I want it.

Do it in post.

Smash it with a hammer. Oh!

Frankie, are we getting
eggplant parmesan?

We are getting
eggplant parmesan.

-Hey.
-I am a fellow Italian

but I'm really, really nervous

of disrespecting
our culture terribly.

We're gonna do the best job

and you're gonna make me
look so Italian

and then I'm gonna take home
the Golden Spatula.

I don't know if I can do that
on television.

-Francesco!
-Francesco!

How do you feel? Is this
something you've ever made...

-No.
-or ever dreamed of making?

No. This is a mess.

We love throwing
you guys right into the deep.

Hell right now, you need
some swimming lessons.

-Yeah, maybe just
a full on...
-Yeah.

-like oxygen tank.
-A diving bell.

Me being
a full blooded Italian,

you better not fail on this.

-Frankie.
-Yeah.

-Smoke.
-Oh, my God.

This is so on fire.

All of a sudden,
the oil is hot.

It is smoking.

It's getting very brown
very fast.

I think it's too hot.
I don't wanna burn the garlic.

My grandfather is screaming
into my ear,

"Don't burn the garlic.
Don't burn the garlic."

Stop cooking. Ah!

Everything is on fire.

Recruits,
you have 35 minutes.

-Thirty-five minutes to go.
-Whoa.

I've been called a flamer

once or twice in my life

but never in the kitchen.

Excuse me!

Oh, it looks angry.

So the recruits
have 60 minutes

to create
their go-to party dish.

I don't smell
anything good cooking.

This is so gross. Why?

I can see some things
that I wish

that I didn't see.

There's those garlic skins.

It's good for flavor.

I think I burnt it.

Oh, my God.

Honestly, I feel scared.

I'm using the microwave

for the next 10 minutes, so...

Hey, Wes is already ahead

of all of us.

Done.

Well, well, well.
My name is Wes.

I'm the sexiest ginger
in the world.

It's a title
that has been given to me

and I carry it
with the responsibility

that it was bestowed upon.

I'm digging that method

of bacon cookery, Wes.

I like how you plop

and you separate in the pan.

I'm just like making a pile.

I don't know.

Most people know me
from The Challenge.

Jumping out of helicopters
and running marathons

and wrestling larger men
than me.

I am, uh, pretty much great
at everything.

Um, except for cooking.

-Wes.
-Don't ask.

No, I wanna ask.

-Are those
little filet mignons?
-Filets?

Those are
little filet mignons.

-And a twice-baked potato?
-Yes.

I did the first part

-in the microwave.
-Uh-huh.

And it seems to be
working actually.

Sometimes it works.

I don't think
this is the right tool.

This is not the right tool.

Even though I don't know
how to cook,

as a cold blooded villain,

I will do whatever
it takes to win.

I will light
this entire place on fire.

I need a bigger flame.

Brulee torch belly over here.

What are you doing
with that rosemary?

I'm saging out
my bad cooking skills

and then putting those
right in there.

This is a potato.

Is this a potato?

I think that's like a...

It looks like cheese.

-sweet potato.
-It's kind of good.

Maybe I'll rinse it off,

get some of the dirt off.

I am medal-winning
figure skater, Adam Rippon.

Adam, you look
like you're very excited.

I feel good,
even though I feel bad

about what's happening.

-Very prolific.
-Okay.

I competed in the 2018
Winter Olympics,

where I won the bronze medal.

-He's a hero.
-Thank you.

And you might know me

from different things on TV,

Stars on Mars
and Dancing with the Stars.

I won season 26.

Does that work? Nope.

So you're making
a pizza, Adam?

I'm making pizza. Yes.

Someone must have read my bio.

I did.

So if you read my bio,

I love pizza in all forms.

My favorite color is pastrami.

And my favorite smell

is charred pepperoni.

-There's gonna be
pepperoni on it.
-Oh.

There's gonna be
turkey on it.

Turkey and pepperoni.

You know
that classic combination

-of turkey and pepperoni.
-Yes.

This looks like goulash.

My husband cooks
all the time.

And if it weren't for him,

I'd probably be dead.

So I want to learn
how to cook

because like I want to live.

There is something
burning in here.

I see the smoke.

-Where?
-I don't know.

-I think--
-Oh, right there, dude.

Oh, my turkey.

. Oh, no.

Okay. Just like
a little bit of extra crispy.

I... Well, I wanted
to make sure it was cooked.

-And black...
-Oh, it's cooked.

-does mean cooked.
-Yeah.

Black also means burnt
but, you know,

-potato, potato.
-Well, yeah.

Why is this not cooking?
Hello?

My name is Corinne Olympios

and you know me
from The Bachelor.

I don't know what I'm doing.

People know me as a villain

because I was taking naps

during Rose Ceremonies.

I took my top off

and basically just did

whatever I wanted on the show.

And the girls did not like
that very much.

You're like really
chefing it up over there.

I should be measuring it.
I'm just pouring it in there.

I, like, feel like
I'm not doing a good job.

Right now, I'm single

but one day
I wanna meet a man.

I wanna cook for a man.
I wanna cook for my kids.

Oh, my God,
forgot about my thing.

Is it burnt?

But I just cannot cook
to save my life.

Oh, nice char on there.

How are you?
Are you having fun?

I'm having fun.
I'm a little stressed.

It smells like
it's not doing what it's...

Like it doesn't smell
like a taco.

Yeah, I like
the aggressive cuts

on the onions here.
The flavor's in there.

That was my...
That was what I was going for.

Okay. You keep an eye on that.

-Don't make that burn.
-Oh, my God.

I, like, forgot about this.

Corinne, she's like, just kind

of in the clouds a little bit.

Oh. Oh, my pastas.

I think that tortilla's
burnt there, Corinne.

Oh, yeah.

You know what, it's better

than the other ones actually.

Fair.

Twenty-eight minutes,
recruits.

Oh, my God!

Oh, gosh. No.

Oh, my God, my butter.

I can't give you
any more time,

unless you slip me a hundy.

If you know what I mean.

Where's the air fryer?

Who stole my knife?

Oh, my God. This is so heavy.

Yours looks pretty on fire
over here, actually.

I know. I think
that's okay, right?

It smells terrible.

If you have
something large and meaty,

it probably should be
being cooked right now.

Large and meaty?

Or tucked away, huh.

I'm Trinity the Tuck
and you know me

because I'm your favorite
drag queen.

Got to give a waist,
you know, the look

is the most important thing.

I am most known
from RuPaul's Drag Race,

Drag Me to Dinner, Botched.

That looks disgusting.

I'm a hero

because not only have I won

many drag competitions,

I have helped drag artists

throughout their career,

all while being fabulous.

Oh, my, Trinity.
You're using something.

I don't even know
what I'm doing.

Cooking is not
in my wheelhouse.

Okay. I didn't mean to...

I didn't know this came apart.

I've never been taught

and so it just terrifies me.

This is a big fillet.

-Ah!
-Okay.

We got some deep fry
going on here.

Trinity, you're doing
a little catfish fry?

You know,
I'm from the country

and I've seen my grandmother
make this before.

-That's a good start.
-My grandmother

would roll over in her grave.

It's imperative for me

to learn how to cook

because beauty fades,

makeup can only do so much.

So I'm gonna have to please
my man somehow.

A full stomach.

Oh, my God! Oh, my God.

Everything's moving
really fast right now,

so I'm trying to figure out
what I'm doing.

Yeah, I'm so lost.

I'm Bartise Bowden
from Dallas, Texas.

You might know me
from Netflix's Love is Blind

and Perfect Match,
hopefully not.

I had this whole relationship

with my now ex-fiancee

and I told her no
at the altar,

turned me into
this mega villain.

People might know me
as a jerk from reality TV

so I'm jerking some chicken

and we're gonna see
how it turns out.

I cook the same thing
over and over again,

which is like
the very bro type of food

which is rice, broccoli,
and chicken breasts.

I like breasts better,

uh, for more reasons than one.

Bartise, that chicken
is marinated with what?

I'm trying
to make jerk chicken,

so we got soy sauce.

-I put some Tabasco in there.
-Okay.

Paprika, salt,
we got a stout beer.

-Oh.
-Just to keep it lubricated.

Lubricated. That's what
we call lubrication.

And also helps me cook.

All of the ingredients
he just listed

are not jerk chicken.

That's salt, right?
Is this salt or sugar?

I need to learn
how to cook right now

because I have a son at home.

So I'd like to provide

a home cooked meal for him.

But as of right now,
when it comes to cooking,

like I free ball things.

Yup, that is good.

At this point,
I'm just winging it.

-More booze?
-Hey, hey, hey.

I got banana, sugar, bourbon.

It's supposed to be a
sweet side to my jerk chicken.

Jerk chicken, banana foster,
classic combo.

I really just wanted
to use the bourbon.

-Oh!
-Oh!

that looks dangerous.

What the hell is he doing?

That's flambeing, everybody.

-Opa!
-Ooh, I'm sweating now.

It is go time, guys.

-Fourteen minutes.
-Fourteen minutes?

Oh, it's smoky in here.

I've competed on the craziest
reality TV shows on Earth

and this is more stressful
than all of them.

This is my third time
in Boot Camp

with untrained,
unguided recruits.

I am literally flying
by the seat of my pants.

That tastes like
burnt kitty litter.

Aah, it's burning.

And I have never seen
food so horrendous.

It smells in here.

Smells just in here.

Smells everywhere.

Look, I made butter.

Oh, no.

Trinity, is that all butter?

I'm from the south, okay?

-Very good. I'll--
-Don't question me.

Unfortunately, uh,
Boot Camp is out of butter

for the next
six episodes, guys.

Holy

Okay. Nobody come near me.

Sebastian's, like,
got me so nervous.

He's like pouring that hot,
hot water.

Ow!

-You good? You good?
-It's all right.

-You okay?
-He's good.

-Yeah. Safe?
-He's good.

I've seen Sebastian Bach, uh,
onstage singing in the mic.

He needs the pads
of his fingers to do that.

You can't burn them
off day one.

-Aah!
-Oh.

-Are you okay?
-It's hot.

Sorry.
I forgot about these things.

Yeah, those are oven mitts.

-Safety first.
-Sebastian, come on.

We need you
in this competition.

We can't lose you
in the first cook.

If he comes to the finale
with me,

I'm gonna be opening
for him on tour.

I'm not really a chef
or Food Network star.

I'm a rock star.

My band Shards of Parm
opened for Skid Row

-in the late '80s.
-What?

That's how I know you.

Shards of Parm.
You may have heard

some of our, uh, biggest hits.

Stanky Pecorino,
Shredded, Not Grated.

Smell My Cheese,
Not My Feet.

You remember how it goes?

I'm out of the band.

I'm out of the band.

Oh, look at this.

For real, Corinne?

That hotdog looks insane.

Girl, that's supposed
to be kielbasa.

What's that?

Tiffany, what did you
just put in that pan?

-Some tofu.
-Oh, okay.

In the kielbasa?

Talk about heroes
versus villains.

I cannot believe
what's happening

on Tiffany's station
right now.

What is that?

There is some edible glitter

that we will be tasting.

I love food shows.

Playing in the background,

it just makes my makeup
go on smoother,

like I fall in love
with the hosts all the time.

-Oh, boy.
-Hey.

You're doing a little
brunch for us, right?

-Yes.
-Okay. Let me guess.

That's cheesy scrambled eggs.

Something like that, yup.

Classic black sesame
seeds on top.

I'm gonna get creative
and throw something else

-in there to blow your mind.
-Oh, we're not done yet?

Yeah. There's gonna be
scallions in there,

there's gonna be bacon
in there,

there'll be cheese in there,
and marshmallows,

so you get a little bit
of a pillowy bite.

Okay. And this?

A little chicken fat.

We have Tiffany
that literally looks like

she's throwing
a breakfast party,

right, with things that
seemingly should not work.

Watch those nails, young lady.

Is there a switch for those

-to maybe retract them or--
-Oh, these?

It cannot go down.

I'm worried
I'm just gonna be eating

her nails
the whole competition.

It may not be bone
that I'm eating.

-No.
-All right.

Seven minutes.

Why do you do that?

-That's burnt.
-I don't know
if this is cooked.

I should put some
hot sauce in here.

I'm using an oven.

Is this harder or less hard
than the Olympics?

It's different.
There's more knives.

-What is that?
-I made a lasagna.

-Wow.
-Wow. Look at that.

It looks like a lasagna.

Did someone just bring back
my nonna from the dead?

There may be some nonnas

rolling in their grave
right now.

But my meal is cohesive.

Rachel, can I make
just a stupid guess there?

Chocolate with the sprouts?

Chocolate Brussels sprouts.

You know,
the sulfuric qualities

of the slightly farty Brussels

are gonna combine very nicely.

-That's chocolate?
-Yeah.

-I think it's chocolate.
-Okay.

She just wanted the chocolate

to echo through
the whole dish.

A, I don't understand this.

B, there's so much wrong
cooking technique.

And C,
I don't understand this.

Oh, I could see
the fusion happening, Wes.

-Do you see that?
-Yeah, dog and human fusion.

It's gonna be so good, right?

I can't wait.

-Three minutes.
-If you're not plating,

you gotta start plating now.

Nobody's got a plate
that pretty.

Tell me that
that's not the best fruit

on top of asparagus
you've ever seen.

I love the freeform
cutting style, Adam,

get it on the plate.

No, no, no, no, no, no.

That poor pizza.

Oh, it looked so good.

It was gorgeous.

At the end of the day,

who doesn't like a chocolate?

-Five...
-Four,

-three, two, one.
-four, three, two, one.

All right, you're done.
Back away, guys.

-Well done.
-Everything is good.

Well done. Hopefully.

Woo.

I did something.

I did something.
Something is there.

She's so sassy.

That looks amazing.

It's like Jurassic Park.

What is that?

It's a pizza
and you're gonna eat it.

Lot of piles of food.

It's gonna be a unique
dining experience.

I am so shocked and fearful

for tasting their dishes.

You knew it, right?
This is insane.

Some of us might not make it.

I wouldn't serve this
to my worst enemy.

All right. Let's do the thing.

All right, Jeff. I don't know

-if I was ready for that.
-I told ya.

That was some really
interesting cooking.

This is the closest
you'll ever get

to being on Fear Factor.

Hmm.

All right.
Let's start with Sebastian.

Woo.

Live in concert, Al Dente.

Wow.

Oh.

Al Dente live.

Sebastian,
tell us what you made.

So this is supposed to be

vodka cream sauce

with the pasta and chicken,
and a baguette.

There's this dollop
of black pepper in the center.

It looks delicious.

I love that you used like

the canned crushed
tomatoes in there,

I just wish
they were crushed more

'cause there's like pieces
that are actually larger

than the pasta.

It should be pasta
is the star first

and its sauce
is like the backup dancer.

But this is not bad.
I mean like...

if you get this
at like on a plane

or a bad cruise ship buffet,
it's not bad.

And what's the cheese in it?
-Pellegrino Romano?

Pellegrino cheese.

And pickleball cheese,

pepperoni cheese,

picadillo,

pepper, Pinocchio.

Pecorino.

And there's Parmesan in there
and there is vodka.

I can taste the vodka.

There is copious amounts.

All of a sudden,
I like had a cocktail.

All right, Trinity,
you are up next.

Oh, good.

So I have prepared
Southern fried catfish

with broccolini
and green beans

with some crunchy things
in them.

The broccolini,

I feel like there
was a lot of butter involved.

I wanted to make sure
it was nice and lubricated.

Mmm-hmm. The catfish,
really flavorful crust.

What's the seasoning in it?

Some spices
that were in a jar.

Those are the best ones.

I've never deep fried
anything before, ever.

I know. I could tell.

Really overcrowded that pan

which brings
the temperature way down,

so then it soaks in the oil.

Well, I'm very disappointed.

I thought
it was a 10 out of 10.

Wow.

And I hate broccoli

so I love someone that went...
Goes with the broccolini.

Is he flirting?

And the texture

on the fish was done perfectly

and I dare anyone to do it
better than actually.

I mean, oh, my gosh.

I'm sweating.

I would love to butter
Wes' broccolini

any day of the week.

You don't have
to ask me twice, honey.

Tiffany, you are up.

New York.

So I made everybody
a delicious

everything but the kitchen
sink egg frittata.

And with the waffle,
this is the brown thing.

That's gonna have
a marshmallow in it

and some edible glitter.

Oh, that's what that sheen is.

This is cuckoo nuts.

There is some deliciousness
within every bite.

Trust me.

The structure
of the waffle is horrific.

-Oh, she tried.
-It's a little desert.

Oh, my God, I think
I tasted the baking soda.

Your eggs though,
when did bacon

and green onion
and black sesames

like come into play?

I do think we got
to pull back on those,

you know, aggressive flavors.

Yeah, and speaking of pulling.

The severely
undercooked bacon pull.

And that's just fat
from the bacon

that just will not...

All right, Cheryl,
you're up next.

You weren't ready for that?

It's like
I'm on The Price Is Right.

So this is a Filipino dish,
it's called chicken adobo

and then some rice,
some Jasmine rice.

And I hope the chicken
is cooked.

So the chicken skin
that you have in there

is a little flaccid
and unrendered.

But even with like lack
of technique,

the chicken
is well-seasoned, acidic.

And what you achieved
with a big quantity of rice

in a microwave is astonishing.

Come on.

-I'm gonna blush.
-Wow.

I'm shocked actually.

All right, Corinne,
it's your turn.

What you got?

Okay, guys.

I made a taco/nacho chip,

then I made
a dish from my nanny.

It's called cheese pasta.

And then for dessert, we have
berries ambrosia, ambrosia.

-Ambrosia.
-A little spicy in the taco.

-That's hot sauce.
-Oh, yeah,

that taco has got a kick.

You got a nice somewhat
over-char on the tortilla

but that's, you know,
flavor for some.

Unfortunately,
the onion is really raw.

Like if the onion was cut
a little bit smaller,

it would have been
much more helpful.

The cheese pasta,

so it's just got
cheddar cheese.

Butter, garlic.

Large chunks of raw garlic.

No making out with me tonight,
anybody.

-Adam.
-Yes.

You are up next.

I made obviously
a stuffed crust pizza

with pepperoni,
turkey meatballs, and a salad.

-There you go.
-There you go.

It's a wedge.

So we wanna leave those off.

I just thought maybe
somebody wanted like a cob.

The flavor
of the dough is really nice,

but unfortunately, the texture
is just very strange.

It's very doughy.

But I got like
a couple of charred

pepperonis on there,
which were really nice.

-Wow.
-Wow.

Not bad.

Ten out of ten, Adam Rippon.

Triple Lutz
into my life anytime you want.

Frankie, you're up next.

Okay.

For you, tonight,
I make the eggplant parmigiana

and arugula salad.

And on the side,
I give you the mashed potato.

Great job on the eggplant,
layers were perfect.

You've never made eggplant
parmigiana before, ever?

Never. Despite my appearance,

this is my first time
handling an eggplant.

A mashed potato
doesn't necessarily

go with an eggplant parm.

I would have loved to see
like a side of bread

to sop up all the tomato sauce

like that's the way
Italians eat it.

-Got it.
-I think it's really good.

I think the sauce
on the eggplant is great.

But what the hell is eggplant?

Is it a egg? Is it a plant?

We don't know.

-Bartise.
-Uh-oh.

Okay, in front of you,
you have some jerk chicken.

I figured I was a jerk
on some reality shows.

I might go jerk some chicken.

-Word.
-You know?

Another theme.
Another theme.

You have some bananas
with some bourbon.

Okay. It's not a traditional

jerk vibe
I'm getting from this dish.

The chicken
actually smells like jerk.

It just doesn't taste
like jerk.

I guess like
really under-seasoned.

Why did you commit
to the banana?

They were there
sitting over there for me

and I just looked at 'em,
I was like, what am I
gonna do with this?

And then I saw the bourbon,

I was like, this can be
something sweet.

They're not bad
and I'm not hammered
or anything like that.

Well, we can change that.

We can change that
if you want to.

A little buzz from the beer
though in the chicken.

These recruits,
they're using half the booze

in Boot Camp already
for this first cook.

Rachel.

What?

Wow.
Oh, my God.

Don't dig in just yet, guys.

Fight the demons
that are tempting you.

So this is my turkey
chocolate lasagna.

This is lasagna?

With villainous vixen veggies,

and then I added
extra chocolate sauce...

-Yes, you did.
-on top of everything.

All right. So...

Crazy.

Looking at Rachel's dish,
I am terrified

to put this in my mouth.

-I just can't believe it.
-Please take this from me.

It really was just
a darn pile of garbage.

I mean, I gotta talk to like
the president of the network.

Pretty sure Jeff is secretly
asking me to leave the show.

I think he thinks
there's no hope.

I'm not eating that.

I don't know.

So I actually made
this turkey chocolate lasagna

for my children.

Quick question for you.

Is everything okay at home?

Yeah, they did not eat it.

So I think like her family,
I also don't wanna eat it.

Okay. I'll try it.

Medic, EMTs.

I didn't know
it would be this bad,

so I apologize in advance.

I have eaten a lot of things

while judging competitions

but Rachel's lasagna
was inedible

and I've never said
that before.

Rest in peace.

Trinity,
did you taste it at all?

Oh, I tasted it with my nose.

Yeah.
What did your nose tell you?

That I would love
another nose job.

All right, Wes,
it's your turn, my friend.

I made a filet mignon
and lemon-zested asparagus.

It looks organized.

Wow.

And a baked potato.

-And twice baked.
-Twice baked.

So I just put
the potatoes in the microwave

and just kind of prayed.

I'm praying up
to the potato god,

my potato is cooked enough
to not kill anybody.

This like potato
with a six-pack

that looks just like me.

It's got
a little bit ginger hair

with great abs
similar to mine.

Not as good but similar.

Your potato's
perfectly cooked,

but it needs salt.

Potatoes are like
a black hole of seasoning.

I don't know
about everyone else's steak,

but I got a really
beautiful medium.

This is the sexiest plate
I've seen all evening.

Because this is date-night
approved, okay?

Like, you will get the cookies
at the end of the night.

Wow. Things are heating up
here in Boot Camp.

After Dark,
coming up next.

-Yes!
-Um, yeah.

Recruits, whether
you're heroes or villains,

there's nothing good about
what you just served us.

I guess there's like
only one place to go

though from here, would be up.

Or the bathroom.

Now that Antonia and I
have had ample time to recover

from that dinner party
disaster,

it's time for us to decide
which team we wanna coach.

We could just, like,
rock-paper-scissor for it.

I've done that.

Do you have an idea,
like, which team

you'd like to mentor?

-I think so, yeah.
-Yeah?

Excuse me. Pardon me.

Hello!

It's me, Carson Kressley.

Television's Carson Kressley.

Style superstar,
America's sweetheart,

reality TV icon.

I said it.

Debate amongst yourselves.

Hi, Carson!

-I'll be right down.
-Okay.

-Watch your step.
-Oh!

-Oh, jeez.
-Carson!

Just kidding.

Oh, this is so exciting.

I'm not gonna lie,
there's a splash of PTSD

because I was in your shoes
once in this very Boot Camp.

He's so skinny.

Oh! It just looked at me!

So chefs, you probably think

I'm here to help
the recruits, right?

-Of course.
-Plot twist,

this drama
is directed at you, chefs.

-Yes!
-Oh! Let's go!

We love twists.

Since we already know
which recruits are heroes

and which are villains,
it's up to you guys,

the chefs, to battle it off

in a head to head
cook-off to determine

which team you will mentor.

All right.

I'm PO to the max.

I didn't come here to battle.

I got enough to do,

teaching these yahoos
how to cook.

That is so cool!

I don't know Jeff
as a competitor, actually.

But I am out to win
in every aspect.

Jeff, I'm sorry,
I'm taking this win today,

and I wanna take
the entire competition.

-Oh, boy.
-But wait, it gets better.

Which recruits'
dinner party dish
was the worst?

Rachel.

It's great to know
because now,

you guys will have 30
minutes to make...

your own version of that...

very dish.

-Wow!
-That is amazing.

That's gross.

And when time is up,

I will taste both dishes.

Then the winning chef
gets to decide

if you wanna mentor
the heroes or the villains.

Oh, wow.

And the non-winner,

or as I like to call them,
the loser

will get the leftovers.

Why are you staring at me?

I... Did I make
eye contact with you?

You are totally staring at me.

All right, chefs.

Your time starts...

-Oh, my God.
-Oh, my God.

Give me just a second here,
so it's in a place

where I can do the math.

Now!

I have no faith that
this is gonna turn out good.

Gosh, they're really
taking this seriously.

But, Antonia is Wonder Woman.

Now you know how it feels.

Go, Chef Jeff,
go, Chef Antonia.

You know, I'm going
with "Chef Jeff,

Chef Jeff, Chef Jeff."

Yes!

Okay. Chocolate lasagna.

About time.

We're recreating
the most horrific lasagna

you've ever seen in your life.

Woo!

And turkey.

Turkey and chocolate,

not a normal pairing

anywhere in the world.

All right.

But I have to somehow
make something edible.

Oh!

Look at those muscles.

Thank you.
I've been working out.

Or could just be this blazer.

Dry clean only.

So, are we getting turkey
or chocolate?

I'm doing both turkey
and chocolate

because I'm not afraid
of delicious flavors.

Turkey and chocolate!

How daring.

I'm gonna do
a little ground turkey,

mushroom lasagna roll up here,

and it's like
a Oaxacan-style mole

which, uh,
does have cocoa in it.

Hole-mole!

Jeff is keeping it
pretty true to your concept.

He, like, is using everything

that I did, except better.

I would have never fathomed,
with my ingredients,

that a chef would be able
to make a Mawacan...

Wahoc... Wacan something?

Carson,
quit asking me questions!

-Okay.
-I have to work here.

All right.
I'm gonna leave that there.

I touched your pepper.

Oh, boy, oh, boy, oh, boy.

Maybe it should be boiled.

What's happening over here?

So I'm gonna do
turkey meatballs

with pasta fagioli.

-Okay?
-What did she call me?

Fagioli.

It's like a stew.

Pasta fagioli,
or where I'm from

in Long Island, pasta fazool.

It's essentially like pasta
and beans with vegetables.

Yes, pasta fazool.

I love pasta fazool.

What's the greens?
Is that escarole?

Black kale, cavolo nero.

Okay. Like an Italian kale?

It's like a black
a black Tuscan kale.

-Designer kale.
-Yes, exactly.

It's Dolce
& Gabbana-made kale.

-Correct.
-Let me know

-if you want me to stir this.
-Uh, no, I actually

don't want you
to touch anything.

Okay. Great.

20 minutes!

20 minutes, heard.

Yes, more butter?

Yeah!

Is he all right?

No.

-Watch your fingers.
-Oh, my God, I almost died.

You almost lost your fingers.

Look, he's putting the pepper

on the fire directly.

-What is that?
-A pepper?

-What is that?
-It's like a pepper.

-Guajillo.
-It's a raisin.

It's a raisin?

-It's a date.
-No, it's not.

Okay. It looks like
a little baby squid.

It's a guajillo chili,

-dried.
-Guajillo?

-Guajillo.
-Guajillo?

Yes. We're gonna use it
in this.

Guaj you yellin' at me?

-And that is...
-I mean, she's...

just pure dark chocolate?

Dark chocolate, yeah.

And, oh,
there's nuts in there, too?

Yup.
Wanna give them a stir for me?

I'm very good
at toasting nuts.

-It's a delicate art form.
-Yeah. We know, Carson.

I almost burned these.
I stopped toasting.

What place did you come in,
uh, in Worst Cooks?

I believe I was like
8th runner-up or something.

Oh, that's good.

I did not place 2nd,

I didn't even place 3rd.

I made raw chicken, twice.

And, uh,
I was swiftly eliminated.

All right.
Why don't you just...

Yeah. I don't...
I don't trust you at this.

Just take your hands
off my nuts.

If I had a nickel.

-Yes, girl.
-Whoa!

Spank it.

Spank it like you mean it.

I'm getting nervous
for Chef Jeff

because obviously,
he looks very dreamy,

but Antonia's ferocious.

I beat the living bejesus...

Oh.
She made little bits.

They're like pita chips?

They're gonna
thicken up the broth.

I would never know
how to do that.

Antonia,
I underestimated her
at first,

I was like, "I'm the big dog."

No, man.
She is in it to win it.

But I know what team I want

and I'm gonna battle hard
to get that team.

So bring it on.

Chef Jeff,
what are you doing over there?

Well, the thing broke on me.

Chef Jeff is opening
a can of chipotle peppers

with a knife and I was like...

Hello? This isn't Survivor.

We have a can opener.

There's no time
for a can opener.

You gotta pivot, guys.

I'm not gonna rescue you

when you accidentally
cut off a digit.

Dry clean only.

Eight minutes.

Oh, my God.

Hot?

-You okay?
-Yes!

-There we go.
-Finally.

Are you drinking wine?

I'm just testing this

to make sure it's safe.

Beer me.

I just drank out
of the same bottle, so.

Check with your doctor.

Chef Antonia, you did not come
to play, girl.

-No.
-That looks delicious.

Are you incorporating
chocolate somehow?

Yes. I'm gonna do, um,
a little crostini

with cacao butter.

Cow butter? Doesn't all butter
come from cows?

-Cacao.
-Cacao?

Rachel was trying to make
a chocolate sauce

out of cocoa
and then cacao butter.

Cacao doesn't have a flavor
by itself.

And so I know that
on top of, like,

toasted bread with cheese,
it would be really nice.

Oh, my God, that's on fire.

-Literally.
-That is on fire.

-What?
-Oh, my God!

All of a sudden, my bag
of bread catches on fire.

Look at...

-Oh, my God.
-Save the bread.

It was like Oppenheimer.

There's something burning.

Save the baguette!

Oh, no!

-My goodness.
-Oh, my God.

-Yeah!
-Woo!

-You saved the bread! Wow.
-I saved the bread!

-Yay!
-Yes!

-A chef and a firefighter.
-Yeah.

I have never
let anything in the kitchen

on fire, so I am blaming

the Worst Cooks, bad juju.

Wildly embarrassed by,
like, what's happening here.

No, it's okay.

Maybe the entire area

is like over a cemetery

because that's never happened
to me before.

You never know what's gonna go
down in the kitchen though.

Wow.
Look at this lasagna.

-So fancy.
-Oh, this looks nice.

I've never seen that
to roll up like that.

No. Me either.

Wow.
Jeff, that looks cool.

And are you just kind of
searing them on the bottom?

Yeah. I've set it all up,
you know,

so it's gonna be
a low caramelization.

Oh, nice.

-Look at that.
-It's the bread
she saved.

What in the world?

I've seen that,
where they just scrape

-the garlic onto it to--
-Yeah.

It is the original
garlic bread.

-It's called patunta.
-Oh, patunta.

-Yeah.
-Bless you.

Are you guys going
to patunta this weekend?

I had an ampatuter.

And that's our little
ricotta schmear.

Ricotta, parmesan,
and then the cacao.

-So like cocoa butter?
-Exactly.

Oh, that looks good.

-One minute!
-One minute!

Woo!

Look at that.

It's like watching
Michelangelo paint.

Chef Antonia, zest it away.

Or whatever that is.

No, she's using cheese.

Ten, nine, eight,

seven, six, five,

four, three, two, one!

-Time is up.
-That was so good.

-Wow.
-Antsy-pantsy.

Mine did look nothing
like that.

All right. It's time to taste.

All right, chefs.

So you guys had 30 minutes
to put your own spin

on Rachel's innovative dish.

You know, I've done a lot
of judging on BBQ Brawl.

Let's start
with Jeff's dish first.

When it comes to food,

although I'm not
an expert cook,

I am an expert eater.

So what I made for you
is a traditional

-Italian cannelloni with...
-Right.

ricotta and the turkey.

And it's over Oaxacan mole

which has chocolate.

If this cannelloni is Oaxacan,

don't come a-knockin'.

This is really good.

It's creamy.

That mole is, like, so rich

and lux and delicious.

But then there's also
like a little bit of heat.

The only ding is that

the chocolate
kind of gets lost.

I don't really know
that it's a chocolate-y mole.

My taste buds kind of
have to search for that.

All right. Let's move on
to Chef Antonia's dish.

So I did a pasta fagioli
or pasta fazool.

-Fazool.
-Turkey meatball,

and then your ricotta crostini

has a little bit
of the cacao butter

grated over the top.

I thought
it looked moisturized,

savory, hearty, delicious.

Bits of pasta, and then
a yummy turkey meatball.

But then the bonus is that
we get this crostini

with the richness
of the ricotta.

But again,
I don't really taste

any kind of, like,
chocolate from the cacao.

What a surprising triumph.

Both of you
did an incredible job.

Not that I don't believe
in your talent,

but these ingredients, girl.

But there's only one chef

who can be the host
with the most.

And the winner of this team
pick cook-off is...

Chef Antonia.

I always like to win,

and clearly,
I can make really good food.

I don't think that Jeff
had a chance at all actually.

-So, Antonia...
-Yes.

that means you get to decide

which team you would like
to mentor.

Will you be saving lives
with the heroes

or taking a walk on the dark
side with the villains?

This is hard.
I'm going to choose...

the villains.

Because deep down inside,

I feel like
I'm a little bad, so.

Yes.

All right, Jeff, that
leaves you with the heroes.

-All right.
-How do you feel
about that?

Couldn't be any happier.

It was meant to be.
I love all you guys.

I'm not a villain.

-Yes. Jeff--
-I'm nothing but good, guys.

-Nothing but good.
-Chef Jeff.

All right.
So, my villains, are you ready

to come and get your aprons?

Come on over.

Blue teams,
come get your aprons.

-Let's go.
-You get an apron.

-Thank you.
-Thank you, sir.

There you go, chefs.

Thank you, Daddy Jeff.

I feel like a strawberry.

Hey, Carson,
thank you for throwing

an immense wrench
in a Boot Camp...

-Of course.
-right off the bat.

But it's time for you
to sashay away, good sir.

What I do? Okay.

I'm gonna take these to-go.

-All right, go. Wow.
-Okay. Excuse me.

Pardon me.
Good luck, everybody.

-Thanks, Carson.
-Have fun.

-Just like that.
-Don't wear a hairnet

if they ask you to.

All right.
We now have our teams.

Now, it's time to dive

into the culinary deep end

with your first
main dish demo.

-Ooh.
-What does that mean?

I think
they're gonna demonstrate.

All right, blue team,
come with me.

-All right,
red team.
-All right. Let's go.

-Yes.
-Let's do it.

Oh. Let's do this.

All right.

All right. Recruits, today,

I'm gonna show you how to make

a crispy skin salmon

over a farro salad

with a shallot vinaigrette
and blistered tomatoes.

-Elevated.
-Wow.

Elevator fish.

Recruits,
I am going to teach you

to make a pan roasted
arctic char

creme fraiche vinaigrette

haricot vert
and garbanzo beans.

-Harry come who?
-Yeah.

Don't be scared.

It just means
green bean, okay?

-For real?
-Yeah.

Our vinaigrette,
we're gonna slice shallot,

a clove of garlic,
cut the tip and then

-just a light little smash.
-De-dress.

-And spank.
-And spank.

Squeeze some
of that lemon juice,

mustard, little bit of herbs,

and slowly drizzle
in the olive oil.

-Whisk all this together.
-Wow.

We are going
to be blanching haricot vert

in our hot boiling water.

Okay. Haricot vert,

H-A-R-E K-O-V-A,
R with a dash over it.

We are going to be throwing it
right into an ice bath.

So I stopped them from cooking
and I preserve their color.

-Oh.
-Oh, wow.

So these are just gonna go
right into there

with some garbanzo beans,
caper, olives,

basil, parsley,
apple cider vinegar.

Give that a little stir. Done.

Does anybody know
what kind of fish this is?

A whale.

That is Willy.

That's Free Willy.

That's an orca.

This is sockeye salmon.

-Got it.
-So you could see--

Ah! I don't like that at all.

Why'd you leave the head?

I don't know either.

Oh, God.

Rolly, rolly fish head.

It has fins.

I don't think
I'm ready for that.

We're gonna make our first cut
along this gill,

slice through all this.

-Oh.
-Zip it out.

I have my hand flat.

I'm gonna hold onto it.

You can kind of hear it.
Right?

And you wanna go
back and forth just like this

all the way to the end.

And now you'll see
you had all these pin bones.

-You gently pull 'em out.
-Oh, my goodness.

Okay,
now you're searing my fish.

As soon as I see smoke

that starts to come off,
it is hot.

And that's what I want.

Leave this in the pan.

Throw the thyme in, garlic.

-But we're gonna baste it.
-Oh, I'm getting nervous.

It's like a lot of things
going on in the pot.

Don't be nervous.

You're in charge of the fish,

the fish is not
in charge of you.

Got you, got you, got you.

This is going swimmingly.

We got salmon
in our pan.

And you always wanna
put the skin side down first,

since we're advertising
this as crispy skin salmon.

Look at that, guys.

We wanna crisp up the skin.

-Nice.
-Ooh.

I wanted to do
a grain with this.

This is called farro.

Is this Egyptian?

No, not at all.
But good question.

I love that you're engaged,
Sebastian.

-Well, I'm married.
-All right. Good point.

Oh, a good one. Wow.

For the farro
to make it super flavorful,

we'll do a cup of vinegar.

This is a dry measuring cup,

this is a liquid
measuring cup.

-Oh, okay.
-Okay.

And the farro's
gonna go in there,

15, 20 minutes.

Your chef's knife,
you want to grab

this middle of the metal
for all the control
in the world.

Slicing my shallots
up against my knuckles,

so that I am not cutting
my fingers off,

right into my pan.

So those are gonna caramelize.

I'm gonna grab a mixing bowl,
add the creme fraiche,

Greek yogurt, buttermilk,

honey, some lemon zest,

dill, mixed together.

And then we're gonna add
the shallots.

This is fancy.

We're gonna take
these beautiful tomatoes

and we're gonna blister them.

What does blister mean?

It means to open up

in a violent fashion.

-Oh, my God.
-I've had that happen
a couple of times.

Little olive oil.

Some salt and pepper,

400 degree oven
for about 10 minutes.

And now we can get
to plating, guys.

I'm gonna take shallot sauce

down at the center,

fish, and then the salad.

You know,
I'm gonna take a spoonful

of sweet shallot vinaigrette.

I want my fish to be elevated.

The asparagus,
little bit of that drizzle

of that vinaigrette.

-Is this super fragilistic?
-Expialidocious.

Very, like,
beautifully rested.

-I'd pay $100 for that.
-Hmm.

-That is incredible.
-So good.

And we'll taste this.

Wow,
this is phenomenal.

It tastes better
than black coffee.

Better than black coffee.

I'll take that
as a compliment, Sebastian.

You have 60 minutes
to replicate...

-My dish, exactly.
-Jeez.

Your time starts right now.

Your 60 minutes starts now.

Oh!

Oh, my God.

Oh, my God. Okay.

Woo!

There we go.
I put salt in the water.

I know that's important.

So I'm just putting salt
in the water.

They already look
like professional cooks.

-Yes.
-Huh?

Is this on? What the ?

-Do I cry?
What is a tablespoon?

Okay.

Which one is the knife?

-I can't remember.
-Baby knife.

You're already
cutting, brother.

The very first thing I'm doing

is I'm starting
the filet process

because it is the part

that I am most concerned with.

I also like the idea

that me being ahead
of the filet

will get in the other
people's heads,

like, "Oh, Wes' filet
is already done."

"Well that's because y'all
spent like seven minutes

collecting
all your ingredients."

Where's the guy with the guy?

Here's this thing.

-Oh, my God.
-I know.

That's the harder side. And...

Hold that up and try 'em, Wes.

-Not bad.
-Freaking Wes.

I am a proud villain.

If I get done early,

I'm gonna go
set some things on fire.

You already fileted a fish?

Don't worry. They're
on a different timeline.

-Okay. Okay. Okay.
-We're doing things
a little different.

Okay. Get the farro start.

The first thing we need to do
is get our farro

into our boiling water,

which should be salted
like the sea.

It doesn't taste
like the ocean.

More salt.

Ha. Great. I cooked.

I'm so cautious
about how much salt

I put on my plate
because I've always been told

like salt is the devil.

-Yay.
-You're gonna be okay,
Frankie.

But what kind
of measuring cup is that?

-I used a liquid one.
-Yes, it was.

I caught you!

This big old fish.
This is way too advanced.

Chef Antonia
is definitely a villain.

Not afraid of it.

-Filet. It's not like you--
-Oh, my gosh.

She needs to be penalized

for making this look
too damn easy.

Hey.

I can't do anything

like she did it.

I am not feeling vertebrae,

umbilical cord.

What did I do wrong?

Tiffany
has a carcass of random,

like, fish parts. It's a mess.

-Chef Antonia...
-Yes?

I feel like I'm drowning.

It's just not going well
for me.

I feel like the fish
is taking me down with it.

This is just too much.

-You're okay, babe.
You're okay.

I'm drowning right now.

Hold on. So I get
that this is thinner

than I was hoping.

We got three pieces.

You're gonna choose
your best one to serve.

-Okay.
-Right?

Chef Antonia
is talking me off my ledge

and putting my head
right back in the game.

You maybe wanna just go in
and feel it for bone.

Okay.

The tweezing of the bones

is no sweat at all.

It's just like plucking

my one chin hair
every three months.

-Oh, my gosh. Look.
-Yeah. Yeah. Yes.

Recruits, you have 45 minutes.

Why did I get
the ugly fish?

This is disgusting!

This is so masculine.

-I can't.
-There you go.

The techniques
that these recruits learn
are timeless.

I have to pet it.
Hi, I love you, fish.

I love you, fish.

How to butcher a fish?

This is really hard.

If you're stuck
on a shipwreck,

you need to catch
your own food.

Then what? You gotta know
how to filet that fish.

This is freakin'
slippery, bro.

I'm squishing the fish.

Ah.

Oh, my man.

But we're teaching them
life skills

on how to survive in the wild.

You just took a side
off the salmon.

Bring this little guy,
put him in that hotel pan,

-we'll talk about that later.
-Okay. What hotel?

I'm gonna cry.

It might as well
be a horror movie.

Go see a horror movie,
filet a fish.

Same thing.

I don't know
if this is a bone or not.

It's, like, stressing me out.

Now I have to massage
my fish,

making sure
there's no bones ever.

Yes.

Antonia's totally gonna see

my chopped up,
botched up fish.

I like the perch.

Looking down at, like,
my little birds.

You're really
able to see everything.

Rachel?

Huh?

We didn't go from the tail,
we went from the collar.

Oh, that's right. Thank you.

In a dream world,
the fish will make itself

into little perfect filets.

But my filet
is a mangled mess.

Stop, stop, stop, stop.
What happened to its head?

Um...

Move this off to the side.

-Now pull, pull.
-It's going.

-Pull and slice.
-I'm doing it.

-Pull and slice.
-I did it!

Thank you, Antonia.
I really needed this help.

Debone it and carry on.
-Yeah. Okay.

-Okay. Thank you. Thank you.
-Woo!

This is crazy.

I have to jam the knife

into the poor creature's head.

Oh, where's my gloves?

Sorry, where's my gloves?

And then cutting
diagonally to...

Right behind that flipper.

Is that the right word?
Flipper? I don't know.

All right,
let's see, Sebastian.

All right,
we can work with that.

Okay. There's all
these bones, man.

I don't see no bones in here.

I don't know
what I'm doing here.

By the way, I wrote that.

I want songwriting credits,

publishing royalties.

Thirty minutes left, everyone.

We got this.
Plenty of time.

Take the haricot vert off.

I am way better
at tucking than cooking.

These are way too big.

Am I doing this right?

-Yes, I think.
-Ah. Who knows?

Hey, Cheryl, how much vinegar
did you put into that farro?

-One.
-One bottle?

-One cup.
-Okay, good.

But I think
I put too much water.

Just ladle some
of it out, okay?

Whatever a ladle is.
I'm assuming it's this.

Ah.

I haven't used any
of these tools or techniques.

I don't have technique.

My technique's
with the microwave.

Hey, chef,
am I supposed to do this?

Yeah, of course. Now tap it.

-Tap it?
-No, the other one.

No, not the garlic.

Tap the rasper
into there with that.

Yeah, you're good with garlic.

Sometimes I wonder
how I'm still alive.

Okay. Your ice bath's ready
whenever you want it.

-Should I use it?
-Yeah.

That's enough.

Ooh,
I'm sweating now.

Okay. Let's put it
on both of these.

-We need the heaters.
-Yeah, we gotta get

our big ones going now.

I'm helping Wes,
Wes is helping me.

This "bromance" forming
is something that's fun

and we're kinda just
bro-ing out a little bit.

Did you salt
and pepper your ?

I gotta do that right now.

-Both sides, Wes?
-Yeah, both sides.

We have bantered
back and forth.

You got olive oil there, Wes?

He has my back.

What's the measurement
on the chickpeas?

Um...

Me and my boy Wes.

This is a lot harder
than it looks.

So we're making,
like, a tzatziki.

I know this because I'm Greek.

I'm sweating.

This is giving me
all the home vibes right now.

I'm a lemony garlicky girl.

.

So I'm going to add
some garlic

into my yogurt sauce,

but why am I peeling

and chopping garlic right now

when we could just easily
get it minced.

Minced, you like that word?

Sebastian, take your asparagus
out to drain.

No, no. Sebastian.

Like the paper towel
is gonna sop up

six quarts of water.

-Sebastian.
-What?

-You gotta take the--
-Oh, . Sorry.

What world does he live in?

I can't anymore.

We have a lot of work to do
with this young man.

Okay.
Try this again.

There you go.
Now we're draining.

Oh.

One tablespoon honey,

three-quarters
of a cup creme fraiche.

So I have a recipe
for this vinaigrette.

However, it's just
not going as planned.

If she doesn't see it,
she might not even know.

-Did you taste it?
-No.

You have to taste everything.

Oh, yeah. Okay. Okay.
I'll taste it.

Rachel is the poster child
for Worst Cook recruit.

Hmm.

Like, if there was a handbook,

there would be a picture
of Rachel on the very front.

Maybe it's a little sweet.

Is it too sweet?

You can add a little bit
more of lemon juice,

lemon zest,
and then, taste it.

Did you just do
two tablespoons of honey?

-I just kinda free balled it.
-You eyed it?

-No, I used a spoon.
-Did you use a tablespoon?

One of the spoons
that was in the spoon kit.

It's a spoon
that's used on a table.

I told on myself.

Some spoons,
they like to make noise.

But in the kitchen,
these are not anything

that I'm familiar with.

No water in
for the vinaigrette?

No. Lemon juice.

Mince the shallots,
zest the garlic,

a spoonful of mustard,
and whisk it, guys.

-Okay.
-Mustard, mustard.

I can't believe
I had to use mustard.

Mustard.

And it's because
when I was five,

my sister takes a handful
of flour

and she blows it in my face.

I didn't know it was flour.

I thought it was a disease.

She's like, "You're gonna die
if you don't drink

this concoction
that I just made

and it's the cure."

I don't wanna die.

I drink this and turns out,

it's everything
that was in the fridge.

Mayonnaise, mustard,
Worcestershire, pickle juice.

And from then on,
I absolutely hate condiments.

Ugh. Disgusting.

-Emulsify.
-Emulsify.

We want that delicious
mustard you use to do its job,

which is marry the two,
the oil and the water.

Please, can we call it
something else?

-We'll call it mustard.
-Dijona, okay?

-That's her name. Dijona.
-Dijona. Dijona Mae.

If you run behind somebody,
what do we say? Behind.

-On your left.
-Okay. Move it.

Move it.

Kitchen safety
is of the utmost importance.

Behind. Behind.
Behind. Behind.

You can't just be crazy

with all these knives
and stuff, you know.

-Behind. Behind.
-Butter added to...

Behind.

Sorry. Sebastian,
you stop that nonsense now.

-Don't listen to my giggles.
-Okay.

Don't let that encourage you.

Less than 10 minutes
left, recruits. Come on.

You guys need
to start searing, okay?

Ah. Ah.

How do you know
if it's hot enough?

I am 100% phoning a friend

and that friend
is Chef Antonia.

I don't think my thing's
hot enough yet.

Are you in the middle,
the center one?

-Yeah.
-Is the burner hot?

Give it maybe a minute,
it'll get nice and hot, okay?

A hot pan
is important, right?

Things I never thought
I would be saying

to any person cooking.

-Is it smoking?
-No, it's hard to tell.

-Oh, that's perfect.
-Yes.

-Oh, dude, put it upside down.
-Presentation side.

Okay. Yeah, yeah.
Presentation...
Both sides look good, bro.

Adam, very nice,
looking great.

I'm gonna do
the skin down first.

Skin down first.

The skin down first

to make sure that that
is just nice and crispy.

All my focus is just
right on this salmon.

Oh, well, they do shrink.

Now that I feel like
the skin is really crispy,

I'm gonna flip the salmon.

And I flipped one,
effortless, perfect.

But I flip the second one

and the skin is just
sticking to the pan.

You know,
if I don't have the crispy

salmon skin,
it's gonna be a huge problem

because it's the first words
of what this dish is.

A crispy skin salmon
over farro salad.

If it doesn't crisp,
then it's just salmon.

The skin ripped off.
I'm trying not to panic.

I am panicking.

Ah.

You guys have a little
less than three minutes.

Come on.
Start thinking about plating.

I am sweaty.

Nobody saw.

The skin ripped off
one of the fish,

which is bad.

This is why I'm here
at Boot Camp.

You know,
there's still another one

and that one looks good.

Okay. Not bad.

You can't get annoyed
when you don't know

what the you're doing.

That's right, Adam.

Look through your recipe,
make sure
there's nothing missing.

Oh.

I'm looking at Wes' plate

and he has a lot more
green flaky leaves

that I completely
forgot to pull out.

Bartise, are there herbs
on your plate?

-Parsley?
-Take a couple
of leaves.

-I'll put more leaves.
-No herb left behind.

My boy.

One minute left,
recruits.

Ahh.

Oh, my God.
Just a minute. One minute.

Ah! Oh, okay.

Now's the time
to take a clean paper towel,

and then clean
the rim of your plate.

Don't make sloppy rims.

Yes, Chef Jeff,
no sloppy rims, Chef Jeff.

Sebastian.
What are you doing?

Five, four,

three, two, one.

-That's it.
-Ugh.

Oh, my God.

-Yeah.
-Woo!

Ta-da!

-Very nice.
-Dude.

We all deserve
a big glass of wine.

I need wine now.

Cooking and rocking,
and cooking and rocking
is what I do.

All right. Are you ready
to taste some fish dishes?

Yup. Let's do this.

All right, my villains.

Corinne, you're up first.

Woo.

First challenge,
first tasting.

I am nervous.

-Ta-da.
-Thank you.

I'm trying to keep
a poker face right now.

So I can see right away
that it's really nicely cooked

and I haven't gotten any bone.

The texture feels crispy

but I would like to see
a little bit more color.

Okay.

The creme fraiche is good

but as I'm biting into it,

it's sort of like
a oniony, raw garlic flavor.

But other than that,
really, really nice job.

Thank you so much.

Wow, like, there's hope.

Praise whoever's up there.

Tiffany, come on up.

Presentation side

should've been up
but I have no bones.

It's beautifully soft
right here and supple.

Now, the other side,
that's overcooked.

So congratulations,
you managed to perfectly cook

and overcook
a piece of Arctic char

all at the same time.

Story of my life.

Every time.

-Wes, come on up.
-All right, brother. Yeah.

So far,
everything's nicely seasoned.

Oh, don't jinx it.

First and foremost,
you've got the greatest sear

that I've seen today.

So really well done.

That being said, I do think
it's a little underseasoned,
the fish.

And then,
there's a tad too much

creme fraiche at the bottom.

-But well done.
-Thank you.

Good job, Wes.

Rachel, come on up.

I am proud
it's not chocolate lasagna.

I am so proud
it's not chocolate lasagna.

So at first glance,
that finishing olive oil,

may be a little too much.

The fish isn't as seared
as I would have hoped it was.

Unfortunately, the flavor
of that creme fraiche,

of the honey,
is really kinda taking over

the entirety of that sauce.

But it's edible?

Light years from turkey
chocolate lasagna...

Yay.

in which I never want to see
or talk about again.

Bartise, come on up.

Here we go.

At first glance,
this is a beautiful

piece of fish
that looks nice and crisp.

I have yet to find a bone.
Oh, I think I just did.

Oh, good. A little toothpick.

The creme fraiche,
dill, lemon at the bottom

is really
beautifully flavored.

I'm not really sure
where the basil leaves went

and I'm not seeing
any of the parsley leaves.

-All right. Thank you so much.
-Thank you.

All right, heroes.
Sebastian, you are up first.

This is me not dropping this.

Why did that
make me so nervous?

Oh. Thank you.

Okay.

There's a lot of his hair
in my dish.

Oh, jeez.

Why, Sebastian?

No bones.

Deboning is my specialty.

-Boning is mine.
-Yeah.

Pretty decent job
on this salmon here,

you got a good rendering
on that skin.

Your farro is perfectly acidic
and well-seasoned.

This is a robust plating.

There's a bit much on it.

There's a bit much.
But not a bad first cook.

Thank you very much, Jeff,

for having my Bach.

Adam, let's go.

Oh, this is scary
to just walk down.

-It is scary.
-Don't drop it.

Don't drop it. Don't drop it.

Okay. Beautiful plate.

Skin could be
a little crispier,

a little more rendered.

But well-cooked.

Could use some seasoning
on that, too, Adam.

-Okay.
-The farro
is perfectly seasoned, zesty.

Yeah, the only thing
is that skin

just needed a little
more time in that pan,

slow and low render.

-Mmm-hmm.
-Not bad
for an Olympian.

-Thank you.
-Oh, wow.

-God job, Adam.
-No, wait.

Come get your food.
Come get your food.

Oh, I just thought
you'd wanna finish it.

Oh, no, I would, I would.

Really.
Frankie, you are up next.

Work it. Work it.

Here we go.

For you, Chef Jeff.

The salmon itself
could have used more salt,

more seasoning overall,
believe it or not.

Sometimes, the hardest part
is the seasoning, right?

But that was
the best-looking filet so far.

Great start, Frankie.

I would like to thank my mom,

I would like thank

my salmon.

-Cheryl.
-Pirouette.

-Oh, God.
-Yeah.

-Yay.
-Woo.

Just in case
it starts raining.

It's for the...
It's just okay

if, like, we go
into Adam and Eve, you know.

I totally forgot the basils.

No, you didn't.
But I love the effort.

Thanks.

The fish
is mangled a little bit,
it's a little overcooked.

-What's that mean, mangled?
-It's just manhandled
a little bit.

-Right.
These could've probably been

blanched a little shorter
to keep their color.

But listen, man,
if I was on an airplane,
I'd crush that.

Oh, thanks. Hey, that's good.

Trinity The Tuck.

Oh.

I hope you're not too full.

Your fish,
I think, perfectly cooked,

great sear
on the skin, crispy,

but you need
to season both sides.

-I did.
-I know. But it needs more.

Okay.

The star of this plate
is the farro here

which is so good.

I put every bit
of that Dijon mustard,

whatever that was in there
that I did not want.

I believe you.

A damn near perfect dish.

-Whoa. Yes.
-Wow.

So do you think
you're on your way

to find a husband
with this dish?

I don't know, Jeff.

Am I?

I would... Hey, listen,
with a fish like this...

What show is this?

I don't know anymore.

Welcome back, recruits.

I think it's safe to say
that some of your dishes

might deserve some more
screen time than others.

And sadly, one of you
will be leaving us tonight.

Whoa.

Let's start
with the good news, shall we?

-Okay.
-The recruit that made

my favorite dish on
the red team is...

Corinne

This is so crazy.

I can't believe
I had the best dish.

Oh, my God.

The fish was beautifully
seasoned and cooked.

It ate really, really well.

So congratulations.

-Thank you so much.
-Yeah.

All right. On the blue team,
the recruit whose dish left me

star-struck is...

-Frankie.
-What? Yes!

That was, like, the prettiest
filet of the day.

-Well done.
Best filet and best dish?

I knew it was pretty,
but I didn't know

she tasted good, too.

Oh, my God.

Congratulations, Frankie.
Keep up the good work.

Oh, no.

I've set the bar
too high for myself.

Now there's nowhere
to go but down!

Also safe
from elimination this week

on the red team is...

-Wes.
-Thank you.

-Bartise.
-Yes.

-Tiffany.
-Wow!

Rachel, I'm sorry.

That does mean
that you're in the bottom.

Please step forward.

As a competitor,

I am used to being
at the top of the pack,

and I do not like
being at the bottom.

That feeling is gross.
I don't know what it is.

Also safe from elimination
on the blue team is...Adam.

Woo!

-Trinity.
-Okay.

-Sebastian.
-Thank you.

-I'm sorry, Cheryl...
-That's okay.

-that means
you are on the bottom.
-Okay.

-Please step forward.
Just being in the bottom,

like, the first person
almost to be eliminated,

it's not necessarily
the best feeling.

Cheryl and Rachel.

Tonight,
we are putting your fate

in your very own hands.

You will be competing
in our first-ever

"Hero versus Villain"

blind elimination challenge.

-Whoa.
-Yeah, word.

You will have 10 minutes

to make
perfectly-seared shrimp

with a flavorful salad.

Oh, no.

Antonia and I
will leave the kitchen

while you guys cook.

And once time is up,

we'll come back
and judge with you and me.

Without knowing
who made which dish.

The recruit
with the best dish

is gonna remain
and continue in Boot Camp.

-Simple.
-Are you guys ready?

-No.
-I... Wait. No.

That's good.
Your time starts now!

-Go!
-Oh, my God!

Good luck.

Rachel,
I have never seen someone

go that pale so quickly.

Get the shrimp,
get the shrimp!

Nice.

The shrimp will get done
really quick.

They get done
in, like, two seconds.

So do the dressing first.

-What kind of dressing?
-I don't know.

I'm not ready to go home yet,
so I have to show off

my culinary skills,
the ones that I don't have.

Go, team, go.

Do that same Dijonnaise,
yeah. I love that.

You don't wanna do
the same exact sauce.

-Why?
-Why not?
She knows how to make it.

-Oh, right.
-Gonna make the same sauce.

Okay, yeah.
Make it. Make that.

I am in full-on panic mode.

My teammates

obviously know
what they're doing.

The most important part is...

Emulsify.

emulsify, emulsify.

Whisk, whisk, whisk, whisk!

Do it, do it.

There's a dance move
called "The Whisk."

That's as far as I know
what a whisk is.

Cut.
Yes, that's fine. Yup.

Watch your fingers.

-Perfect. Good.
-Don't go so fast.

-Thanks, Dad.
-Get some cilantro.

Not the stems,
just the leaves.

Yeah. Nobody wants the stem.

What's your vision
here, Rachel?

Um, it's...
I really need to be here.

I mean, chocolate lasagna.

I think
it's like a honey mustard.

A honey mustard?

She took the Dijon, so I'm
a little nervous about it.

-What?
-No, you don't need...

Do you want us
to go steal it back?

This is why I'm on
the Villains team, by the way.

Okay. I'm heating
my pan so I can sear it.

I feel like
I could pull enough

from what I learned today
to, like, come out on top.

I'm gonna blanch asparagus.

-Wow, that's nice.
-Good girl.

Good job, girl.

We did it with those beans,

and the asparagus
is kind of like beans.

This is probably
more than I need, so...

This is gonna really
impress the chefs,

and they're gonna be
really excited.

They will know
I paid attention.

Is the water salted?

The water is not salted!

-Nice catch.
-The water is not salted!

I totally forgot.

Thank God for Tiffany.

That's good. That's a lot.

Like...

The whole thing of salt
in the boiling water, Rachel?

What are you doing?

There goes my salt.
All my salt's gone.

I'm not surprised
Rachel is, um, in the bottom.

That was their reaction.

This could potentially
send me home.

It's okay. Okay, okay.

Now,
I need to make my dressing.

Apple cider vinegar
is really good.

I have to make
another dressing from scratch.

I do not know what to make.

Maybe like
some of that groundy mustard,

that crunchy mustard,
some vinegar, some oil,

maybe a little Dijon.

There we go.
Take her stuff.

That's our villain
right there.

-You know what you need.
-There you go.

She really needs to worry
about the shrimp.

-Yeah.
-Is she gonna take
the towel off of her...

The shrimp
is gonna cook faster.

-Shrimp cooks really fast.
-Okay.

I was just gonna, like,
do it easy.

-Okay. Should I do this?
Don't forget the salt.

-Get the shrimp on the barbie.
-Salt and pepper.

-Salt, pepper,
and then char it.
-You got it, Cheryl.

Dude, their team
is like yelling at her.

You gotta get
the shrimp on the barbie.

How long does the shrimp
take to cook?

Not long. It's fast.

Never seared shrimp before.

Shocker, shocker, shocker.

Didn't you say
no salt on seafood?

-I don't remember.
-What? No.

-No.
-No.
I said tons of salt.

Don't tell me that.

Copious amounts.

-Yeah.
That looks good.
-Oh, yeah,

we did it on the salmon.

Right, we just made sear.

None of us
have ever cooked shrimp,

so it's anyone's guess
to how to do that.

-You're doing great.
-Thank you.

Come on, Cheryl.
That's...

Look...
You look... You're a pro.

-That looks like cooking.
-You got this! You got this!

Come on!

420 love, dude.

See what I did there?

Oh, my God, shut up.

Hey, it's legal.

Shrimp,
do something with the shrimp.

Season it, put it
in the marinade, something.

I don't know
how to season shrimp.

-Salt!
-Salt and pepper.

We're gonna need to put
that shrimp on the thing.

-Yes.
-Yes, you got...
You gotta get that going.

-I don't know how to cook...
-That goes...

Just throw it on,
just throw it on.

These shrimp
are way less intimidating

than the Arctic char.

But still, I don't know
how to sear a shrimp.

-Come on, come on, come on.
-Leave it, leave it, leave it.

Yeah, yeah, yeah, yeah.
Chill out.

I'm so scared
that I'm gonna overcook it.

-No. No, you won't.
-I think it's seared.

No. Keep it on. You got time.

Keep it on there
a little longer.

Oh, jeez.
Yeah, that's great.

That looks good.

Is the shrimp cooked?
That looks good. Is it cooked?

Just bite one
and see if it's cooked.

Okay, okay,
okay, okay, okay.

Taste it, taste it.
Does it taste like poison?

It's hot.

Yeah, yeah, yeah, blow on it.
Is it good?

-No.
-Oh, very good.

It's not good.

So I put more salt on it.

When in doubt,
use lemon and salt.

Leave it in there
for another minute.

-Is it not hot enough?
-No, it's hot.
It's hot.

It's hot. Just leave it,
just leave it, just leave it.

Get the salad
dressing on the salad.

That's great.
Yeah, that's beautiful.

Maybe a little bit more.
Maybe a little bit more.

Maybe a little bit more.

Drizzle it.
Be a drizzler.

Make sure
that there's a lot of color.
A lot of color.

Thank God for my teammates.

They are keeping me on track.
They told me it needs color.

Grabbed a couple cherry
tomatoes and call it a day.

There's plenty of tomatoes,
there's plenty of tomatoes.

Should I just
add something else?

-No! No, that's it.
-It looks great.

Good, good, good, good.

I'm gonna do an arugula salad.

That's a good plan.

What is that she's chopping?
I can't see it.

What are you chopping?

Blue cheese arugula
and asparagus.

Well, it's creative.

What goes good
with arugula?

Like, clearly blue cheese.
Clearly.

I feel like I need,
like, sugar or something.

-Sugar?
-Sugar? No sugar.

People like lemon
with shrimp, right?

That's true,
that's true.

-What about an orange?
-Orange will work.

So I grab a orange
because oranges are sweet.

And then cut
a little sliver

-and put it on the side
of your plate for a design.
-Good idea.

-Oh, that's good.
-It's a good idea.

Coming from the guy with
the prettiest plate earlier.

One minute left!

A little bit of pepper...

-No, it's salt.
-No, that's salt.

No, that's...
No more salt.

-No more salt,
no more salt.
-Are you sure?

Just a little salt,
just put a little bit
of pepper.

-There you go.
-Okay. All right.

Okay. You guys.

Okay. Do a little peek ski
on one of your shrimp.

Very good.

-Is it cooked?
-Yes, perfect.

That looks good.

Go blue, go blue,
go blue, go blue, go blue,

go blue, go blue,
go blue, go blue, go blue.

Oh, wait.

Ten, nine,
eight, seven, six,

five, four, three, two, one.

-Woo!
-All right.

Oh, my God.

-This is like gay sports.
-Listen.

Listen, Linda.

That's the best thing
you've made.

I cannot believe
I accomplished this

in 10 minutes.

I cannot believe
I accomplished
anything in 10 minutes.

So I feel
very proud of myself.

Like, I did it.

-It looks like a salad.
-Well, yeah.

I'm sweating from the nerves
and I'm also sad.

There's a good chance
I'm going home.

Please, food gods,
make this dish edible.

Cheryl and Rachel,
we gave you 10 minutes

to make shrimp and a salad.

Let's see how you did.

Let's start with Dish A.

Shrimp pulls out of the shell
nicely, succulent.

A nice presentation.

What I don't like,
sounds a little sloppy

and weepy, you know?

It's kinda sad in some parts

despite using
the tops of that romaine.

Tomatoes
are a little unevenly cut.

You have little tomatoes,
you got big tomatoes,

you got tomato slices.
Choose a lane.

But I actually think
that the seasoning

and the saute on the shrimp
is really nice.

Beautifully cooked.
I'm into the shrimp big time.

The shrimp is cooked well,

everything was great
except the tomatoes.

It is what it is.
Tomato, tomato. Mmm.

Let's move on to Dish B.

Surprise, surprise.

The shrimp is well seared.

Real surprise
from the blue cheese.

It really does give it
a lot of pop and flavor.

I love the whole
grain mustard in the salad.

The asparagus
is blanched really well.

What I am angry about,
there's a random orange.

I really wish that the orange
were actually mixed

throughout the salad

because with the blue cheese,
it works.

I'm not really understanding

the orange segment
as a garnish.

No!

I'm freaking out as they're
talking about my orange.

Like, that's for
a cocktail, not a salad.

I am in trouble.

But given for where we're at
right now after one day,

that's just very impressive.

I'm sweating.

But I'm thinking
that I have a chance.

Antonia and I agreed
that the recruit

who will be staying in boot
camp for another week is

the recruit
that made dish...

B!

Oh, wow.

Me!

I won?

I can't believe I did it!

Rachel, congratulations.

You may rejoin your team.

-I'm so sorry, Cheryl.
-It's okay.

I'm feeling so sad.
I just wanted more of a chance
to really learn.

Unfortunately,
I'm gonna have to ask you...

to continue on in Boot Camp
for at least another week!

It would truly be un-heroic
to send you packing right now.

Your dish
showed a lot of potential.

Please rejoin your team.

It's a great surprise

to know that I have
just one more shot.

As reality TV stars,
I'm a little shocked

that some of you
didn't see that coming.

You never know.

You have all survived
your first week of Boot Camp.

Next week,

we will avenge some
of your past kitchen crimes.

-No!
-Toodles. Bye-bye.

-Bye.
-Bye!

Next time on
Worst Cooks in America.

Welcome to Flava City.

-Go, go, go!
-It's not blending!

No matter how big
Bartise's quads are,

he is not able
to blend the smoothie.

Come on!

I've never tasted avocado!

You've never tasted avocado?

Oh, my God!

Don't use your mouth!

What is this?

There's batter on everything,
except the porky balls.

This is the issue.

If I don't get my porky balls
cooked correctly,

I'm going on the next train
out of town.

I don't know
what I'm doing wrong!