Previously...
This week, we're gonna take a look
at Julia's time in France.
I don't know that much about French food.
It ruined them.
Fabrizio's chocolate mousse
failed him today.
The winner this week, Jaine.
Thank you.
The cook leaving Julia's Kitchen is...
Fabrizio.
Julia's voice was always in my house.
Eight passionate home cooks are about to do the impossible.
Get cooking.
They'll cook alongside their hero...
- Delicious. - Yummy.
who also started as a home cook...
I just love to muck around in the kitchen.
and found her calling later in life.
Welcome to the French Chef.
I'm Julia Child.
One cook will win the ultimate prize,
a three-month, all-expense-paid trip to.
Cooking School in Paris.
What?
All in their quest to prove...
All you need is a little bit of imagination
- who has the skills... - Woo-hoo!
- to win... - That's fine.
The Julia Child Challenge.
You know, going into week four.
We've covered breaking down fish,
taking apart chickens,
souffles... I can't even imagine what's coming next.
Coming from last week with t
souffle messed up,
you know, stunned that I was not sent home.
I want to stay in this competition.
Ah!
Oh, God.
Oh gosh.
And we cut up the chicken
with this trusty saber.
Oh, my God.
Hope it's gonna work.
I brought this great big knife.
-Wow. -Want me. To count down? Go!
And there she is again.
Watching Julia always does that to me too: Big smiles.
So, as you just saw,
Julia was a woman full of surprises.
Before Julia the cook, there was Julia the spy.
You all know, Julia started out her life in
Pasadena, California
in a well-off family,
living, like a pretty sheltered life.
But during the war, she wanted to do her part
and so, she volunteered for.
The Office of Strategic Services or the OS
which was the precursor to the CIA.
"How could Julia Chil be a spy? She's 6'2"!
She can't just blend. Like, you see her!
You know that she's there.
Recent years, her government files have been declassified.
So, we get to know everything about her.
Can you believe that her first recipe
was shark repellent?
It's just a stew of ingredients
that smell like dead sharks.
No big deal.
Now, don't worry. We are not going to make you
cook with sharks, today, at least.
But, we do want you to make a dish
using a secret sauce.
Yo!
You know, whenever y pick up a fashion magazine,
they're always talking abou the basic black dress.
And you can wear it plain or with jewels.
Well we're gonna do the same thing
with the fundamental French sauces.
"In French cooking, they call it, "The mother sauces.
So, with a few deft touches
you can create a whole wardrobe.
The sauce is the boss in this one.
The classic French mother sauces are:
Bechamel, Hollandaise,
Veloute, Espagnole and Toma.
-It's perfect. There's five of them... -Yeah.
and there's five sauces.
Convenient.
It's as if we planned it.
For this first round,
you'll have to choose one of the five mother sauces
and then make us a dish
where the sauce is the star.
Okay.
So, Jaine, let's start with you.
- I'll pick Hollandaise sauc. - Ooh.
- Okay, Elena? - Um.
- Bechamel. - Bechamel.
- Bill? - I'm gonna try the tomato sauce.
Sauce To mate.
Dustin, what sauce?
I already made Veloute,
so I think I'll have to go with Espagnole.
- Britt? - -Veloute.
Do your mother proud
and get cooking.
Let's go.
I'm Julia Child.
We're gonna begin with fundamental French sauces.
In French cooking they call it, Une Sauce Mere,
the mother sauces.
I'm gonna show what to do if tragedy strikes.
Which it sometimes does, of course.
But, not when you really know what you're doing.
Mother sauces is like the fundamentals of just
great cooking.
Then, understanding the connection of the five mother sauces
and where that translates into
all the sauces that you wanna potentially make...
- Make after. - make after.
- Yeah. - Exactly.
So, whatever is that they're making,
- is almost like, the backup singer. - Yeah.
And so, I really hope that we're seeing the sauce,
because, it is a sauce challenge.
I'm gonna make a
flat bread.
What was you sauce again?
Bechamel.
Ooh, so like, a white sauce pizza.
- Yeah. - Yes.
Bechamel
and we're gonna have four tablespoons of butter,
five tablespoons of flour
cooked slowly together for two minutes,
that's a roux.
And then you immediately beat in
two cups of hot milk.
Antonia...
Can you believe that Julia Child was a spy?
- Yeah. - I feel like, you have some spy-like qualities.
Oh, my wife will definitely agree with you on that one.
Okay, good.
So, when I joined the military, I was 17.
I was actually pretty depressed
when I joined.
I really liked this girl, but
she didn't like me back
and that, kind of, made me very sad.
One day the recruiter called me
"and I was like, "Sign me up.
I had to go to Fort Leonard Wood, Missouri
where I had to learn how to throw grenades
and it really actually did snap me out from depression real quick.
So, I heard you're making flat bread.
I'm gonna mimic like a Pizza al Taglio.
Mm-hm. And is it like.
Bechamel heavy on the flat bread?
- Yes. - Okay, good.
It's about the mother sauce.
- That's gotta be about it. - There has to be a dish,
but it's about the mother sauce.
- I'll be... - No, go.
Okay.
Ooh, that's really good.
So, the chicken skin,
I'm gonna use the fat that renders from this chicken skin
to flavor my Hollandaise
and I'm gonna make crispy skin
to put on top of the vegetables.
Julia has this personality, you know,
people always are surprised
to get to know a little bit more about her.
I was pretty stoked when I learnt that she was a spy.
I think it's pretty cool.
I think, I could be a good spy.
I would adapt really easily
you know, live in another country.
I would get close to my enemies,
you know, I would cook for them for sure.
- Hello! - Hello!
- How are you? - Okay, so, do you feel
extra pressure, because you've done very well in the last couple of
- uh, competitions? - I do feel absolutely.
I am crazy about Nilou,
'cause you know, she's in the editorial world
and she's also an immigrant
English was not her first language
and she managed to learn and build a career
and you know, I think I maybe able to do this too.
What made you go in the direction of the chicken fat?
Um, I just, you know, I think it works.
I may do a poached egg too.
And I think, you know, it brings a little bit of...
Oh, double up.
Yes, yes.
But, when I think about Hollandaise sauce,
Eggs Benedict come to mind.
I started, you know, composing my dish
from this inspiration.
- Good luck. I can't wait to taste your food. - Thank you.
I can't seem to be able to crack an egg.
Okay. Got it. Got it. Got it.
I know Alvin is the king
when egg is the matter, you know.
He's just the guy
when you want good eggs and.
It's nerve-racking to be cooking eggs
for Alvin.
Okay.
That one's boiling, you're boiling.
I'm vaguely aware of some components of Sauce To mate.
Um, obviously there's tomatoes.
Um, I think I got that one.
I decide that I'm going to d
a pork-tenderloin
and sauce the pork tenderloin.
Now, this tomato, I dropped for
for ten seconds into boiling water,
just to loosen the skin.
So that the skin comes off very easily.
I'm gonna rely on Julia's technique for this.
Okay, how are the To mates?
I'm actually peeling these right now.
Oh, you wait... oh, that is the hardest thing.
Yeah.
I was thinking that I would do
a chipotle pepper in with the tomatoes, just to kind of
- take it to a different place. - May I taste?
Oh, please.
I'm gonna super-finely minc the chipotle pepper
and then, as that's cooking,
I'm just gonna taste and ad and taste and add.
I want a little extra body,
a little extra depth of flavor.
As Alvin said, "Sauce is boss."
- Right? I'm gonna let you cook. - All right. Thank you.
I think, the simpler sauces are definitely
more difficult because,
the judges are going to be looking for
something really creative.
Oh, my God! Okay.
- Okay. - Does it taste good?
Yeah, not bad.
Julia didn't start cooking until she was 39.
She had a whole life of
really interesting things before that.
Her government work took he
to different places around the world
and I can relate to that as somebody who was in the military.
And I think, that kind of, open up her eyes to food
and that's similar in my cas
I grew up with a young, single mother.
We didn't have a ton of mone.
The military was
presented as a way to pay to go to school.
So, I left for basic train in the day I turned 18.
I deployed twice throughout being in school.
- So, I have sauce... - Smells good.
sauce Espagnole.
- Okay. - But I'm going in, kind of, a Japanese direction.
- Okay. - Ah, we have a New York strip
that I really, heavily peppered.
- Nice. - And then
aromatics, some shallots, some leek,
some garlic and then
I toasted some nori and kombu
and tossed that in there, kind of, steep as the sauce reduces.
Very nice.
Then you want to let it simmer
for half an hour.
And then, the vegetable mirepoix,
the stock have all cooked together
and have gotten a lovely flavor.
That's a pro move man.
- That's a pro move. - Thank you.
I like everything that you're doing.
So, they're called the "Mother sauces",
but today, I'm calling it the "Ooh-mommy!" sauce.
And this is going t be a Veloute
and a Veloute just mean
a white meat or fish stock
and a roux, which means,
butter and flour cooked together.
And it's very much like a Bechamel sauce.
My sauce today is a Veloute.
I'm gonna do a quick pan-roasted chicken
and I'm going to, maybe take my Veloute up to
an Herb Supreme.
I don't know what the herbs are just yet.
The challenge is, to make the sauce the star.
Period.
Um, I know how to do a banging sauce,
especially with Veloute.
So, learning about Julia being a spy, like,
kind of really took me to my military days
and it's kind of,
you know, another connection with Julia
I didn't think we had.
I'm feeling so connected with Julia.
You know, her time in the OS
and my military experience.
It's like we're one and the same really.
My dad was in the air force.
My biggest accomplishment was just
graduating from basic training.
And how do we make sure,
'cause there's a lot of things at play here,
how do we make sure that the sauce
- is going to be the star? - Oh, there's going to be a ton of it.
My chicken skins were burnt.
So, I'm not gonna use this.
- Are they all burnt. - Yeah, I think they taste pretty bitter.
Yeah.
Don't give us those.
Yeah. But I will use the fat, though.
Wait, where's the actual sauce?
I'm gonna make it right now.
You got 17 minutes.
We want three egg yolks.
Do beat them about a minute or so,
until they begin to thicken like this.
Oh, my God. This is in no way done.
Bill, how's it going?
My biggest concern right now
is that, that pork is done.
Oh, boy.
Oh, man. Completely raw.
Pretty rare.
Yup, yup, yup.
I'm gonna slice off the parts that are cooked
and I'm just gonna make them like,
like cracklings
and put 'em in the sauce.
Now, I'm just like,
I'm slip into Bill-mode,
where I'm just trying to get something on the plate.
It's kind of a theme, again. I need to work on that.
I think there's a bunch of
bad things that can happen today.
I'm going with my gut,
'cause I really don't have time to check
the recipe book. Julia's book.
So, we'll see. I hope it works.
And all you need to do is just
taste it and you know it's homemade.
Mm...
So beautiful.
Really happy with it. And it's done.
That's the best part.
My last chicken attempt.
Time got away from me and I just tanked it.
The flavor on the chicken
is delicious.
But, my chicken is not cooked all the way.
Sorry.
This is Antonia's redemption's chicken
that I've made for her. Especially for her.
Britt, how's your sauce doing?
It's yummy,
but, it's close to Veloute as possible.
Oh, yeah. I've definitely
tried my bechamel.
It's where it needs to be.
Yeah. I'm happy.
Here's my thing, I don't know how do you feel about
salads on top of your flat bread.
I feel like, there's gonna be a textural challenge with
- what she's making. - Ah! Hot.
The Bechamel's gonna be hot.
That is what I'm saying. And then the bread,
no matter how crispy it it,
it's gonna get soggy.
- I'm worried about that one for sure. - Yes. Yes.
Five minutes.
Oh, my God.
That's not a lot of time.
Oh yeah. That's the crust right there.
Bad boy's gotta rest.
How are we doing?
No, I'm not doing well, buddy.
I wish I had a little bit more sauce in here.
Really happy with the sauce.
It's really yummy. Maybe a little more for Antonia.
- Three minutes. - -Oh, my gosh!
You guys are killing me with this time.
Then if you made any little dribbles on the platter,
be sure to wipe them up.
That's one reason, you always
have a very clean towel attached to you.
'Cause it's a bad thing to..
Serve anything that's messy.
Dude, dude, dude, you gotta get that out there.
Time's up!
Time is up!
Oh, my...
You guys don't do this to me anymore.
This is Hollandaise sauc
lemony and rich and buttery.
And we have
its sibling,
Sauce Bearnaise or bearnae
as we call it here.
Like, so many people in the family,
brother has freckles, sister has red hair,
and in this family,
the difference is flavor.
Hi, Bill.
I made the Sauce To mate
and chipotle pepper and pancetta.
I didn't have enough time for the tenderloin.
I started a little too late.
Well, luckily it's not the pork loin competition.
That isn't my favorite part, but
- the chipotle is a nice touch. - -Mm.
The sauce is the start of the dish.
- For sure. - The heat is
- phenomenal. You're getting... - -Mm.
- it's perfect. You're getting it to the back. -I can smell it actually.
- I love it. - I absolutely love it.
Julia would be very proud of your sauce.
- Thank you so much. - Thank you.
Dustin, what up, man?
So, we have Steak Au Poivre.
Oh, wow! Okay.
My sauce was Sauce Espagnol
and seaweed.
Espagnole's a basic brown, gravy.
So, calling this Au Poivre,
you're like, making me think of a creamy
peppery sauce.
I'll work on my French terminology.
Was it the first time you ever made a Sauce Espagnole.
Yeah, it was.
Tested my patience. I struggle with
with standing still.
Looking at the sauce on the plate,
you really made the sauce the star of the plate.
But then, it paid off in taste.
It's just a nice umami echo.
And I wanna take another bite and another sip
- and another bite and another sip. - For sure.
I do think the sauce needs to be a smidgen thicker.
But with the bonito flake in there,
think the flakes are really beautiful with the glisten.
So, that's something I'm gonna steal.
I ate the whole thing.
Oh, well done. Well done.
Thank you so much. Great job.
More eating to do.
- Hello, hello. - Elena.
Hi.
Sauce Bechamel.
So, it's a flat bread with a Bechamel sauce
with pistachios and
a little bit of honey.
It's a little bit of a take a Pizza al Taglio.
Which I love.
Wanted to emphasize the garlic taste
and then texture from the pistachio.
The consistency on the Bechamel
is spot on.
Tasting the Bechamel with, just on its own,
with the garlic
was extremely jarring.
I was getting huge chunks of raw garlic.
- Yup. - But when you eat it all together
it actually works really, really well.
But it almost overpowers it to me.
I didn't mind the garlic.
But, I'm not sure that for me
the Bechamel is showcased the best way that it could be.
You are a master with your doughs
- as well. - Yeah.
Between the pie dough and then this is fantastic.
- Thank you. - Thank you so much.
Thank you, guys. Thank you.
Thank you so much.
- Hello, all. - Hello.
Hi.
- All right. - -This is classic...
- I know! - I mean, she went full bistro.
My sauce is Velou,
- but I did a kicked-up Veloute with... - -Mm
with Creme Fraiche and he
- with some blanched asparagus and... - Mm-hm.
a chicken, just so you can get the sauce.
I do feel like both with the sauce and with the chicken,
there's a little bit of seasoning that's missing.
I must say,
I am craving a little bit more salt.
I'm craving more sauce.
And sauce.
I need that pot of sauce over here, right now.
Specially, 'cause you're giving me white meat chicken.
- Right. - So, it's like a sponge
- and it's gonna soak up everything. - That's what happened, yeah.
Cause I sauced it twice.
Why are you not using the giant ladle?
And when you make really good sauce,
you ladle it on to the plates.
There you go...
Thank you.
- Hi, Jaine. - Hello, judges.
So, I made a Hollandaise sauce.
And my secret ingredient was
chicken fat or schmaltz.
And the vegetables are roasted cauliflower
and radishes.
And what happened to your chicken skin?
So, my chicken skin actually burnt
- and I knew, it would compromise the dish. - Good.
It's actually really well balanced.
- But also, the roasted radish... - -Mm-hm.
I think they're delicious.
And I love that you left the little bit of
the stem on.
It looks very Provencale somehow.
Were you a little nervous
- making the poached egg for Alvin? - I was...
I was freaking out about the egg.
- Yeah, it's great. - And I was,
you know, time was running and I was
- really concerned. - The yolk is super-velvety.
The whole challenge was about the mother sauce.
I tasted the Hollandaise as soon as I
walked up to the plate.
The color on it is exceptional.
I will have a gravy-boat of it.
Thank you so much.
Thank you so much. Great job.
- Thank you. - Awesome.
Friendly relations with thi family merely involves
understanding egg yolks.
And from now on,
you never ever will panic.
I'm putting.
Hollandaise on the Benedict
or Bearnaise on the mignon.
Well, that was the mother of all challenges today.
- Come on! - It's so good.
Come on. That was good, guys.
Very nice.
Nilou, who was your favorite today?
Jaine.
Thank you.
You did such a beautiful job
with your Hollandaise,
it really was the star of your plate
and your egg.
Your egg was really perfectly done.
Nailed it.
Thank you.
My favorite was...
Dustin.
Super-good, umami is my favorite flavor
and it was a Sauce Espagnole.
My favorite today was...
Dustin as well.
It was a brave and bold dish
to just do sauce and steak and it worked out really well for you.
Thank you.
So, Jaine and Dustin,
that makes you two the frontrunners for today.
- Excellent job. - -Great job.
Okay, so now that we've learnt a little bit
about Julia's top secret past,
it's time for your next mission.
During Julia's time in the OSS,
she was stationed all over the world
and traveled to places like.
Germany, China, Sri Lanka.
On her world travel, her eye were open to new cultures
and cuisines.
And she even met the love of her life,
her husband, Paul while she was stationed overseas.
Julia said, "The more you know",
"the more you can create."
There is no end to imagination in the kitchen.
For this second round,
we want you to create a dish
inspired by a place
Julia visited during her time in the OSS.
In this briefcase,
are five classified files.
One for each and every one of you.
Hey...
Each folder contains all of the information you need
to learn about the cuisines
from these parts of the world.
Come up here, all of you.
Just pick one. Do not look in your folders
until you get back to your station.
- All right. - -Yikes.
- Okay, Jaine. - Oh, my gosh.
So, I got China.
- Okay. - Nice.
- Bill? - Germany.
- Please, no. - -Britt?
China also.
The plot thickens.
Dustin.
Sir Lanka.
- Oh... - -Okay.
I have never been to Sri Lanka,
I don't think I've ever had Sri Lankan food.
Not super-familiar with Sri Lanka.
Okay, Elena.
All right. Germany.
- Wow. - Well, this very exciting.
Very exciting.
Your mission is to use this information
to make one family-style dish
inspired by your location.
And feel free to get as creative
as you want.
You'll have one hour and 30 minutes
to make your dishes.
By the way, those dossiers are going to self-destruct
in five minutes.
So, you should get going and good luck.
This is such a cool challenge.
The cooks are making dishes inspired by Julia's travels.
I mean, I know for me,
travelling has been
huge part of my exploration of food.
Explains a lot why Julia cooked so well.
I got China.
And I'm gonna do Kung Pao Shrimp.
That would be a nice change to do a little shrimp.
I've done chicken a lot lately.
Whenever you're gonna cook shrimp,
the way we're going to do today,
you wanna be sure that they are
extremely fresh.
'Cause, shrimp are very perishable indeed.
I have never been to China.
Always wanted to go, um...
Never made this before either.
So, it'll just be very like,
fun, loose interpretation of it.
When I think of Chinese food, I think of
sweet, sour, spicy.
On a mission for flavor.
Please edit that out.
It really is true, the more you
know and taste and see the world,
the more you're gonna know, the more you're gonna
pick up techniques and know how things taste like.
Just reminds me I need to travel more.
Look at the mise en place. We're frying shrimp already?
So, it can sit, cause it's gonna go into the sauce after.
-Like at the end, yeah. It'd be like... -Oh, okay. Amazing,
crisp and ready to go.
Uh and then peanuts
- will go with their... Mmm-hmm. - You're gonna take them.
- One second. - Yes.
I was like, "Everyone, toast your nuts."
"Always."
Germany.
I picked Germany.
I do not eat a lot of German food at home.
But, I feel like I know the
flavor profiles that we're going for.
I was born in the Philippines.
We immigrated to this countr when I was 11.
And then, we kept moving fro
one city to another city
just as I was getting comfortable.
So, displacement played a big role in my life.
I've always felt the Philippines was my home
and then that wasn't the case anymore.
I think, all my life, I've been searching for another home.
What I love about Julia Child
is the wonderment
of being in a new country
and connecting with other people through food.
I love the flavor of profiles of a German food.
I'm making a sweet potato pancake with a red cabbage.
Potatoes, as some of you might not know,
were considered poison
up until about 1771.
And every once in a while,
when I was trying to be fas and haven't looked,
it really grated my knuckles.
So, I'm just gonna end it about there.
Hey, Antonia.
You got Germany.
Um, well it smells like there is some
purple cabbage in here
- brazing with a good amount of... - Yeah.
is it apple cider vinegar?
Apple cider vinegar in sugar. Yeah. And then
I'm gonna make potato pancakes.
So, is it just gonna be the potato pancake?
Are we getting anything on top of it?
I am debating right now.
But, I am more than likely gonna do it and
so it's gonna be potato pancake and then
hopefully like, either it's gonna be something else
- or schnitzel. - I'm just worried
because, the pancake probably isn't enough.
- Yeah. Okay. All right. - Oh, yeah. Okay?
My whole dish is going to be a shrimp and lobster curry.
Not super-familiar with Sri Lanka.
But, as I look at the dossie
I realize that it's very close to flavors I'm familiar with.
Curry and cardamom and star anise and coriander
are all flavors that are really showing up
and that's very similar to Indian food.
Growing up in... most of our
family meals were rushed.
After my mom got home from two jobs
and there was love there
but, it was more... it was sustenance.
But some of my fondest memories of eating with my mom and my family
were over like, Indian food.
The whole goal is to get a lot of flavor
in a little amount of time
and to be able to come into a challenge where
I'm using similar flavors and similar spices
and techniques that,
that really, kind of resonat with like, growing up.
It just meant a lot.
These were like flavors
that were near and dear to my heart.
I've got a lot of ideas swirling around.
So many good flavors to work with.
But I keep coming back to this seafood curry.
I'm gonna use some ginger,
some coriander, some curry leaf,
and just really try to build some of those
like, really aromatic flavors into this curry.
I think, the competition
has forced me to dig a little bit deeper.
I'm a very technical cook.
These other competitors,
they have skill, but they also like,
really cook with their emotion and with their heart.
And I feel like, maybe, in the past couple of challenges
that's what my food has been missing.
Aw!
Coconut! These are just some of the condiments
for curry dinner.
Hey!
This is gonna be a schnitzel which
I've never really done,
but, I mean, I've breaded chicken before.
So, we'll give that a go.
Okay.
I've been to Germany a few times and
man, I love schnitzel.
Oh, my God. I could eat those all day.
They're amazing.
But, you know, there're some dishes there
that are a little heavy
and the German dishes, in particular,
I think, lend themselves to interpretation,
because, they're variations on a theme of meat and potatoes and cabbage,
so, you can substitute out a
I'm tired of meat.
I'm going to make a Trout Roulade.
A roulade
is a piece of skirt steak that is filled with
potatoes and onions and the
as the name implies, it's rolled
and then that's roasted.
Total amateur hour here right now.
The bones are really fine.
I'm just trying to get a decent fillet here.
I'm gonna fillet the whole trout.
And it's a little bit different
and so the bones are really,
really fine and they break off really easily.
So, I'm trying to stay away from the bones as much as possible.
Gonna get in the weeds with this, I can tell, pretty quickly.
I don't wanna have
- bones in here. - -Bill.
- Hello, Hello, sir. - What's going on?
I'm trying out my roulade, my Trout Roulades.
I'm doing pancetta in onions
to get those, kind of, German flavors...
- Love that. - with lots of caraway and fennel,
for bite, a little bit of lemon zest to lift
- and I'm tying them... - You're rolling it.
I mean, I admire, that's very Julia Child-like.
Probably, it would be a goo idea to have a piece of stri
around the other side of it.
Be sure that you use white string.
If you use a dark string,
you might color it, which would be terrible.
Looks like, you got it going on over here, bro.
I hope so.
- Good luck now. Enjoy, enjoy. - Thank you, Chef.
I'm making a short rib broth
with Chinese spices,
star anise, cinnamon, garli
that I'll serve over egg noodles
with scallions.
I learnt this from a Chinese friend actually
that I met in English school
and she would always cook this for me.
That was really delicious, eating her food.
I love cooking Chinese food every year
for their Lunar New Year.
I cook a Chinese feast.
But, like, Chinese my way.
It's not like I know the recipes, you know.
I just try to be creative with this.
Short ribs are tough.
And I'm not really sure if I would use the meat or not yet.
What I really want is the flavor of the broth.
And the most expensive almos the well-known steaks
come from these two parts: The sirloin
and the loin.
And they're very expensive
because they're the most tender.
Because, the beef gets less exercise in that part.
Okay, so you have China.
- A China! - Oh, I see your shrimp.
- You see my shrimp. - Ready for their bath?
Ready for their sauce bath that I'm gonna build.
And so, we have a lot of ginger here.
- And garlic. - -Yeah and garlic.
And you got your chilies.
- And my green onions. - Green onions.
- Yeah. - What's the orange doing?
So, that's just gonna be for fun,
to experiment later. To pull some more like,
- some sweetness, some sour. - Some sweetness.
- Yeah, because I kinda like that. - So, does that mean sweet...
So, it's gonna be like,
room for experimentation later.
I can't wait to eat your Kung Pao Shrimp.
Oh... Lovely.
When you flip anything,
you really just have to have the courage
of your conviction,
particularly if it's sort of a loose mass like this.
Well, that didn't go very well.
See, when I flipped it, I didn't...
I just didn't have the courage to do it
the way I should've.
But, you can always pick it
if you're alone in the kitchen.
Who is going to see?
I'm making my chicken now.
It's a coming, but it's slo
and I don't know how it's all gonna
play itself out with time.
I gotta just get this done.
- How you doing, Bill? - Yup, yup, fine here.
Oh, my bud, Bill.
Drew Germany too.
Bill, I'm gonna borrow your...
- Go, go, go. - Thanks.
I'm really, kind of, in love with Elena.
We're both *. So, we both shared stories
about our partners.
We just really bonded.
The roulade looks great.
Bill's the best.
He is going to be, I know,
a lifelong friend, because,
we both love to cook.
He's a fantastic artist.
He has a wonderful eye for beauty.
That man is fabulous.
I am not artistic.
I don't have an eye for beauty.
And that does not look like a schnitzel.
Just have these great French meals
in like, a copper pot that he's made.
Okay, well, that was a bit of overkill now, wasn't it?
If I had free time, I'd help you.
Need my blood, Billy You got it.
You need a liver, let's do this.
One and a half minutes.
You have one and a half minutes.
Let's get plated.
Oh, my gosh!
All right, where're my tongs?
I think, I used all the cilantro like and idiot.
Oh, my gosh.
Oh, I forgot the apple.
Wowza!
Well, let's get in there.
All right. That's time. That's time.
That really is very good.
So, we're now ready to serve.
This cook was all about Julia's travels.
We are all so excited to try everything.
This feels like the best family thanksgiving
I could ever imagine.
So, I took a little trip to Sri Lanka
and I made a shrimp and lobster
and butternut squash curry.
I loved every aspect of this dish.
Like, really, really, every aspect.
The little fact that you left the shrimp on whole.
The lobster was perfect. It's sweet.
It had a nice chew to it.
So, in the Philippines, they actually have a dish that's similar to this
with butternut squash, but without the spices.
And that's what this reminded me of.
And presentation-wise, I mean,
t was jaw-droppingly beautiful.
Thank you.
So, I picked Germany
and what I've made is Trout Roulade
on brazed purple cabbage.
And there is white asparagus.
White asparagus, very German.
And the caraway.
Oh, yes. Lots and lots of caraway and fennel.
The fact that you deboned
trout, is... I'm surprised you could do that in 90 minutes to make
what it is that you just said.
Very difficult. I haven't gotten any bones
- and I've been really thorough to kind of mix through it. - -It's true.
- What's really hurting my soul right now... - Okay.
is it is super-aggressive to be kept...
to keep getting sort of, bites of...
-Okay. - caraway. Caraway is like
- you know. - Full on.
Envision like, little armored caraways
just like, "We're here."
"No one else."
You know, "You're not gonna be able to taste anything else.
- "Because caraway is here." - "I'm here."
- Yeah, the pops are like... - Yeah.
pretty intense. But, I do feel like I went,
like, fishing in Germany.
And like, this is a dish that my family came up with.
Like, after fishing on a great Airbnb.
I like the visual.
- Giant beer. - Yeah, with a giant pint of beer...
Well, the plating to is just like, wow.
But, I do have bad news.
I think, you missed the spot.
There's definitely a patch of...
- Of bone. - Of... yeah, that I got.
Thank you, chef.
So, I made a sweet potato pancake
with red cabbage and also a chicken schnitzel on top.
The texture on your potato pancake
is so beautiful.
And then, the chicken...
I think what you ended up making is a Paillard,
- which is French. - Mm-hm.
- And we need you to be in Germany. - Mm-hm.
And so, I think the Paillard is super-tasty.
Well, I hope you know that I will be rewinding that part
- of what you just said about the chicken. - -Welcome.
You know,
just say it again, I think your Paillard is really, really tasty.
All right. Now, it's gonna be a ringtone.
- Yeah, there you go. - Thank you.
Okay.
While it is a beautiful piece of chicken,
mine is a little
- over... - -Okay.
Thank you.
- Thank you. - So, I got China.
And I made a Kung Pao Shrimp.
- So pretty. - -So, never made it before.
I love the shrimp. They tasted so fresh.
Like, you literally pulled them out of the ocean.
The heat, I think, is deliciously brilliant.
I love heat and so I was getting those large pieces of chilly.
- Mm-hm. - -It's giving beautiful flavor to it.
The orange is, I mean, that's actually a good touch.
That was a really good touch.
So you got the sweetness and the fragrance, both.
Thank you.
So, I've never reall had a lot of Chinese food back in Brazil.
Until I met a friend in English school
that was from China.
And then she made me this.
Lo Mein noodles.
And this broth from short ribs
with a lot of warm spices like cinnamon.
And when I tasted that
I was in love.
It's got like this, really good beef noodle,
soup situation going on.
The issue that I take is actually just with the Bok Choy.
It's still raw at the base.
Yes. That's the tricky part about Bok Choy bulbs.
- The bulb, you almost have to like... - Yeah.
- blanch before you even cook the... - -Correct.
Actually leaves, so that
it's a little softer.
I mean, I ate the bulb first, so I was like, "Whoa."
- Yeah. - "Super-crunch."
But what you did with
the black sesame, what you did with the char,
the layers of flavor in this broth,
I mean, it's a gift.
And it feels like a big hug in a bowl.
I kind of wish I was hung over.
Because, I know that this would cure it.
Jaine, it's like, sometimes I think we're just like,
the polar opposites because,
I think a lot and then you cook
like from here.
You know and I just feel it.
Um... I'm getting a little emotional.
The bottom line is that it's just like we went on this competition
because of Julia.
And nobody embodies that more than you.
It's true.
Thank you.
I'm just so honored to be here
from the bottom of my heart,
Julia, really, was responsible for making me
you know, change my life completely
and move to Massachusetts to, you know,
try to learn how to cook.
And every time I'm in the kitchen, I feel like
she's a friend to me, you know, and
really, five years ago, back in the Amazon,
I would never think of
being in this place.
Like, it's the Amazon, you guys.
It is far.
It is really far.
Yeah. For sure.
But really, it's just the best experience of my life.
And I'm just really happy to share my food with you all.
- I mean, we wouldn't all be here without Julia. - Yes.
- Agreed. - Yeah.
- Cheers to Julia. - Cheers to Julia.
Dustin really impressed me
with his beautiful Sri Lankan curry
and the layers of flavor that he developed.
With this first dish, he had like, the confidence
that just gave you a perfectly cooked steak
and a great sauce.
- Jaine, from round one... - -Mm.
she chose the Hollandai.
The sauce was perfec.
Her dish overall. That egg was cooked.
- Mm. - Perfectly.
Jaine's broth, in that short rib broth,
I loved it. I loved the aggressiveness of it.
I responded to all of that
intense flavor in Jaine's broth.
It was a very rich broth.
Who were our least favorites?
I would like for us to talk about Elena.
I wasn't a big fan of the flat bread.
It was more about arugula salad than it was about a flatbrea.
- Yeah. - I felt like it was missing cheese.
I mean, the second dish,
I didn't get any German at all from it.
It was more chicken cutlet,
- than it was schnitzel. - Yeah.
- One of my least favorites... - Mm-hm.
and I can't believe I'm saying this out loud, because,
- he's been a frontrunner for me since day one... - Mm-hm.
- is Bill. - -Yeah.
The roulade was rough.
- It was the assault of caraway. - Caraway.
- Oh, my gosh, yeah. - I've never been assaulted
- by a dried spice before. - It was like pop rock.
Yeah, a essence of it...
- Don't... yeah that aside... - that's all it needed.
looking at the first round dishes,
- Bill's dish was exceptional. - Was good.
Do we have a decision?
- Yeah... - -I think so.
So, today was all about Julia's early years travelling the world
and the impact that it had on her.
You tried out new cultures that you're not familiar with
and I honestly think
Julia would be really proud of each and every one of you.
So, the winner this week is...
Dustin.
This week, I learnt that
cooking is not always about technique,
a lot of time, it's just abo
cooking things that make you happy.
You always win.
Over the last couple of challenges,
I have watched you become
really transparent
and there's a lot of raw emotion in your food.
So, keep up the good work.
Thank you.
Okay, so now, it's time for the hard part.
The couple of you today, had some serious issues
with the execution of your protein
as well as seasoning.
The cooks who'll be leaving Julia's Kitchen today is...
Elena.
It has been
my pleasure watching
your love of cooking
and your spirit run around this kitchen.
We're absolutely gonna miss you.
I've had a great time.
I've learnt to adapt, to pivot.
Julia taught me that you could do that
and thrive.
So, I just want to say to somebody out there,
who's like, "Oh, I don't know if I should do this."
Do it.
Master of dough...
Master of dough.
- Master of dough. - It's my quote of the year.
Trust me, that meant so much to me.
Julia Child has jus influenced my cooking
and the people that I admir and the way that they cook.
I'm really sad to see Elena go.
We really have forged a friendship.
It's a special thing.
This one hurts.
celebrate Julia Child's legacy.
Me being a part in that
is winning, in itself.
So, there's your story. From tip to tail and hot to cold,
this is Julia Child. Bon Appetit.
Next time...
- Get cooking. - -I've never made meringue.
This is flying by the seat in my pants.
I am worried about the finale,
but grateful that I'm still here.
I'm not ready to go home.
I'm hoping that this desser pulls me through.
- That's delicious. - Thank you.
There is only three spots in the finale.