Original subtitles

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!