WEBVTT 00:00:01.430 --> 00:00:02.976 Previously... 00:00:03.000 --> 00:00:04.630 This is the last week before the finale. 00:00:04.700 --> 00:00:06.376 No going home until I fight for the win. 00:00:06.400 --> 00:00:08.376 I've never made meringue before, so totally new thing. 00:00:08.400 --> 00:00:11.786 This is important. Her trifle was without flaw. 00:00:11.810 --> 00:00:14.386 There's only three spots in the finale. 00:00:14.410 --> 00:00:15.686 - Bill. - Jaine. 00:00:15.850 --> 00:00:18.096 Britt, we're gonna have to say goodbye. 00:00:18.320 --> 00:00:21.020 Julia's voice was always in my house. 00:00:26.920 --> 00:00:28.536 Eight passionate home cooks 00:00:28.560 --> 00:00:30.166 are about to do the impossible. 00:00:30.190 --> 00:00:31.476 Get cooking. 00:00:31.500 --> 00:00:33.276 They'll cook alongside their hero... 00:00:33.300 --> 00:00:34.506 - Delicious. - Yummy. 00:00:34.530 --> 00:00:36.176 Who also started as a home cook... 00:00:36.200 --> 00:00:38.376 I just love to muck around in the kitchen. 00:00:38.400 --> 00:00:40.516 And found her calling later in life. 00:00:40.540 --> 00:00:41.586 Welcome to The French Chef. 00:00:41.710 --> 00:00:43.086 I'm Julia Child. 00:00:43.110 --> 00:00:45.416 One cook will wi the ultimate prize, 00:00:45.440 --> 00:00:49.550 a three-month all-expense paid trip to cooking school in Paris. 00:00:49.650 --> 00:00:50.856 What? 00:00:50.880 --> 00:00:52.650 All in their ques to prove... 00:00:52.720 --> 00:00:55.396 All you need is a little bit of imagination. 00:00:55.420 --> 00:00:56.896 Who has the skills... 00:00:56.920 --> 00:00:58.496 - Woo-hoo. - To win... 00:00:58.520 --> 00:00:59.666 That's time. 00:00:59.690 --> 00:01:03.160 The Julia Child Challenge. 00:01:14.410 --> 00:01:16.886 It's been an extremely tough few weeks. 00:01:16.910 --> 00:01:20.586 But now, we are going into the finale. 00:01:20.610 --> 00:01:21.786 Very, very excited. 00:01:21.810 --> 00:01:24.396 Coming off of a win, I'm absolutely ready. 00:01:24.420 --> 00:01:27.950 I'm sure they're going to be throwing a few twists at us today. 00:01:28.020 --> 00:01:31.796 Well, one thing I think a lot of people are just so scared of any recip 00:01:31.820 --> 00:01:35.860 they see that says sugar syrup or caramel, they're like, "Oh!" 00:01:37.630 --> 00:01:40.076 And that is, I think, this is one of this 00:01:40.100 --> 00:01:45.776 this awful American syndrom of fear of failure. 00:01:45.800 --> 00:01:48.786 And if you're going to have a sense of fear of failure, 00:01:48.810 --> 00:01:50.986 you're just never going to learn how to cook. 00:01:51.010 --> 00:01:56.650 I woke up this morning thinking that I want to step into Julia's Kitchen 00:01:56.710 --> 00:01:59.750 for the last time and just do my best 00:01:59.850 --> 00:02:02.496 and cook with so much love, like I've been doing. 00:02:02.520 --> 00:02:03.950 Cooking is 00:02:04.020 --> 00:02:06.896 well, lots of it is one failure after another. 00:02:06.920 --> 00:02:08.866 And that's how you finally learn. 00:02:08.890 --> 00:02:11.076 If you're not going to be ready to fail, 00:02:11.100 --> 00:02:12.776 you're not going to learn how to cook. 00:02:12.800 --> 00:02:14.900 That's what that little lecture is all about. 00:02:16.900 --> 00:02:18.300 That was great. 00:02:19.500 --> 00:02:23.686 Welcome back to Julia's Kitchen, one final time. 00:02:23.710 --> 00:02:25.286 The three of you took risks. 00:02:25.310 --> 00:02:28.386 You failed occasionally, and you faced your fears, 00:02:28.410 --> 00:02:30.650 and you are all better cooks for it. 00:02:32.150 --> 00:02:37.966 I am thrilled to be here and to be back in Julia's Kitchen, 00:02:37.990 --> 00:02:40.460 coming in through that side door. 00:02:40.560 --> 00:02:44.106 So in Julia's Kitchen, we always came through the side door, 00:02:44.130 --> 00:02:46.176 which led right to her kitchen. 00:02:46.200 --> 00:02:48.730 And Julia would be at the... There were a couple of stairs, 00:02:48.830 --> 00:02:50.976 Julia would be at the top of the stairs and you'd come in 00:02:51.000 --> 00:02:55.040 and she'd welcome you with big open arms and a bear hug. 00:02:55.110 --> 00:02:56.940 I love that. 00:02:57.010 --> 00:02:59.986 Julia said that you are always mastering 00:03:00.010 --> 00:03:02.586 and that you're never the master. 00:03:02.610 --> 00:03:06.456 For this finale, I want you to take that idea to heart, 00:03:06.480 --> 00:03:09.696 call it Mastering the Art of Julia Child. 00:03:09.720 --> 00:03:11.950 It's the finale. How does it feel? 00:03:12.820 --> 00:03:15.336 It feels like a dream, really. 00:03:15.360 --> 00:03:17.360 I'm beyond grateful. 00:03:17.430 --> 00:03:20.576 It's really just taught me to continue to take chances. 00:03:20.600 --> 00:03:22.930 And that's what leads to growth and success. 00:03:23.000 --> 00:03:26.076 It's a really great adventure being here. 00:03:26.100 --> 00:03:29.416 One of you will be named the winner and will get 00:03:29.440 --> 00:03:35.326 a three-month course at Le Cordon Bleu in Paris, all expenses paid. 00:03:35.350 --> 00:03:36.586 Can I go? 00:03:36.610 --> 00:03:38.480 Now, I want to be the chaperone. 00:03:40.820 --> 00:03:43.266 To kick off this finale for this first round, 00:03:43.290 --> 00:03:45.250 we want you to take a French classic, 00:03:45.320 --> 00:03:48.306 the cheesy, delicious croque monsieur sandwich, 00:03:48.330 --> 00:03:51.976 and use your creativity to turn it into an upscale starter course. 00:03:52.000 --> 00:03:54.830 You will do the croque monsieur. 00:03:54.900 --> 00:03:56.930 This kind of a toasted cheese sandwich 00:03:57.030 --> 00:03:59.640 didn't come into being until about 1910. 00:03:59.700 --> 00:04:04.640 And some people think it wa croque monsieur because it was more masculin. 00:04:04.740 --> 00:04:09.486 The croque monsieur is made of bread, butter, cheese, and ham. 00:04:09.510 --> 00:04:13.896 So there's a lot of room for fun and creativity. 00:04:13.920 --> 00:04:16.120 Good luck and get cooking. 00:04:19.920 --> 00:04:21.206 Okay. 00:04:21.230 --> 00:04:22.506 Croque monsieur. 00:04:22.530 --> 00:04:25.330 Remember that that's been pressed down hard 00:04:25.430 --> 00:04:29.430 and it's just sauteed until the cheese melts. 00:04:32.940 --> 00:04:37.486 I am going to go very off the wall and not use bread. 00:04:37.510 --> 00:04:41.886 I'm going to make a crepe, specifically a Vietnamese-style crepe. 00:04:41.910 --> 00:04:46.426 In the late 1800s and 1900s, Vietnam was colonized by France. 00:04:46.450 --> 00:04:50.150 The goal is to make a Vietnamese rice crape 00:04:50.250 --> 00:04:53.560 and take the same fillings and flavors of the croque monsieur, 00:04:53.620 --> 00:04:56.666 but then bring in those herbaceous notes of Vietnamese food. 00:04:56.690 --> 00:05:03.500 So cilantro and Thai basil and try to tie in these flavors all in one dish. 00:05:06.100 --> 00:05:09.386 The opportunity to study in France at the same schoo 00:05:09.410 --> 00:05:12.786 that Julia Child went to and be immersed in the culture of 00:05:12.810 --> 00:05:15.986 where this food comes from would be absolutely life-changing. 00:05:16.010 --> 00:05:18.896 And then I'm absolutely going to need somebody to water my plants. 00:05:18.920 --> 00:05:20.750 As usual, a lot to get done. 00:05:20.850 --> 00:05:26.696 The prize is three months at Le Cordon Bleu and they put you up in Paris. 00:05:26.720 --> 00:05:29.260 That will change someone's life. 00:05:29.330 --> 00:05:30.460 And I 00:05:30.560 --> 00:05:32.876 it takes my breath away to think about this. 00:05:32.900 --> 00:05:36.976 I'm starting with a bechamel, that's holding everything together. 00:05:37.000 --> 00:05:41.316 I can't believe I'm about to serve croque monsieur to Dorie Greenspan. 00:05:41.340 --> 00:05:42.986 You know, I have all of her cookbooks, 00:05:43.010 --> 00:05:46.286 and she's just one of these larger-than-life personalities. 00:05:46.310 --> 00:05:47.940 - Ms. Greenspan. - Bonjour. 00:05:48.040 --> 00:05:49.456 Tell me what you're making. 00:05:49.480 --> 00:05:53.196 I'm making a croque monsieur crouton for a small frisee salad. 00:05:53.220 --> 00:05:55.326 Now that's an interesting idea. 00:05:55.350 --> 00:05:57.550 So you're taking two classics. 00:05:57.650 --> 00:05:59.650 - And combining them, yes. - And combining them. 00:05:59.720 --> 00:06:02.560 Usually the sandwich comes with a side of frisee. 00:06:02.630 --> 00:06:04.406 I'm going to flip that. 00:06:04.430 --> 00:06:07.430 I want to do a salad that has an element of a croque monsieur in it. 00:06:07.530 --> 00:06:09.030 So curious to know what you're doing. 00:06:09.130 --> 00:06:11.076 I was inspired by Spanish croquettes. 00:06:11.100 --> 00:06:14.686 - Mm-hmm. - And I'm trying to do, like, little croque monsieur bites. 00:06:14.710 --> 00:06:15.970 Oh, lovely. 00:06:16.040 --> 00:06:19.640 - Yeah, it's a thick bechamel with ham and cheese. - Okay. 00:06:19.710 --> 00:06:21.326 Do you feel good about this? 00:06:21.350 --> 00:06:22.990 - I do. I do. - Have you done this before? 00:06:23.050 --> 00:06:25.496 Not exactly, because, you know, I just had this idea, 00:06:25.520 --> 00:06:28.450 but I feel good because it's something I would love to eat. 00:06:28.520 --> 00:06:30.566 - Okay. - And I think that every time I cook something 00:06:30.590 --> 00:06:33.496 - I would love to eat, turns out that is really good. - I agree. 00:06:33.520 --> 00:06:36.606 - I'm so excited to try it. - Thank you. I appreciate it. 00:06:36.630 --> 00:06:38.176 So what's your plan over here? 00:06:38.200 --> 00:06:42.130 Okay, so instead of using bread, I'm making a Vietnamese crepe. 00:06:42.230 --> 00:06:44.376 I definitely know, Brooke. I'm a huge fan. 00:06:44.400 --> 00:06:47.786 And we've got another round of female power in the kitchen. 00:06:47.810 --> 00:06:49.440 I'm sure Julia would love it 00:06:49.510 --> 00:06:51.340 I cannot wait to cook for these women. 00:06:51.440 --> 00:06:53.486 I'm still trying to figure out what the outside is going to be. 00:06:53.510 --> 00:06:54.986 I don't want it to be soggy, so I don't know 00:06:55.010 --> 00:06:56.626 if the bechamel is going to go on top or... 00:06:56.650 --> 00:06:58.296 Your butter is browning, I don't know how you... 00:06:58.320 --> 00:06:59.756 That's not what I wanted. 00:06:59.780 --> 00:07:01.696 - That's not what I wanted. - I'm not trying to distract you, 00:07:01.720 --> 00:07:04.550 I just want to save your... your crepe. 00:07:04.650 --> 00:07:07.296 - Also, the first crepe is a toss away anyway, right? - Yeah, test one anyway. 00:07:07.320 --> 00:07:08.806 Test crepe first. 00:07:08.830 --> 00:07:11.060 Oh, I don't want you to watch me do this test one. 00:07:11.090 --> 00:07:13.476 - I'm here to support. I'm not here... - I know, I know, I know. 00:07:13.500 --> 00:07:15.676 - I'm not here to do anything, but support. - Let's see what happens. 00:07:15.700 --> 00:07:17.300 Let's see what happens. 00:07:19.900 --> 00:07:23.240 - I think your pan's a little hot. - -Way too hot. 00:07:23.340 --> 00:07:25.086 I would say don't even add any more butter, 00:07:25.110 --> 00:07:28.286 just give that a wave and then put it on a medium heat. 00:07:28.310 --> 00:07:29.740 Is this going to be enough? 00:07:29.810 --> 00:07:31.696 I think you might want to go a little thicker. 00:07:31.720 --> 00:07:33.026 Okay. 00:07:33.050 --> 00:07:35.050 - All right. Good luck to you. - Thank you, chef. 00:07:35.120 --> 00:07:36.450 Twenty-five minutes. 00:07:36.520 --> 00:07:38.350 - Thank you. - Twenty-five minutes. 00:07:38.460 --> 00:07:40.560 Ultimately, my plan I to make the sandwich, 00:07:40.590 --> 00:07:42.760 get it to where the cheese is just melting 00:07:42.860 --> 00:07:45.360 and put it in the blast chiller to freeze it, 00:07:45.400 --> 00:07:49.676 cut it into cubes, panko-coat the cubes and deep-fry them. 00:07:49.700 --> 00:07:51.376 The sandwich is hot, though 00:07:51.400 --> 00:07:54.440 I mean, it is right out of the oven. 00:07:54.500 --> 00:07:59.986 I have to go from 425 to 32 degrees in about five minutes. 00:08:00.010 --> 00:08:01.710 It's... it's going to be tough. 00:08:03.450 --> 00:08:05.750 When I first arrived in the US, 00:08:05.820 --> 00:08:09.466 the first book I got was actually Dorie Greenspan Baking Chez Moi. 00:08:09.490 --> 00:08:11.096 Yeah. What do you have for spices? 00:08:11.120 --> 00:08:12.496 You've got nutmeg and... 00:08:12.520 --> 00:08:14.806 Nutmeg, garlic, onion, and white pepper. 00:08:14.830 --> 00:08:18.276 We were broke at the time, we had really no money. 00:08:18.300 --> 00:08:23.676 Then went to a giant bookstore and then I saw Baking Chez Moi on the, 00:08:23.700 --> 00:08:26.416 on the sale shelf and I looked at Douglas 00:08:26.440 --> 00:08:28.086 and I said, "Well, get the book." 00:08:28.110 --> 00:08:30.346 And I felt like that was the first time 00:08:30.370 --> 00:08:33.186 I actually belonged here. 00:08:33.210 --> 00:08:35.010 That changed everything. 00:08:37.550 --> 00:08:39.496 It needs ham. 00:08:39.520 --> 00:08:45.666 Okay, Dorie, I feel like you have the cornucopia of stories about Julia Child. 00:08:45.690 --> 00:08:49.506 I met Julia when my first book came out in Boston. 00:08:49.530 --> 00:08:52.476 There was a dinner for everybody afterwards at someone's home. 00:08:52.500 --> 00:08:54.176 I had no idea Julia was there. 00:08:54.200 --> 00:08:57.576 And Julia, she was so gracious, she was so warm. 00:08:57.600 --> 00:08:59.330 She said, "You're going to sit with me. 00:08:59.440 --> 00:09:01.686 Come on, you'll eat dinner with me." 00:09:01.710 --> 00:09:04.486 And that started this friendship. 00:09:04.510 --> 00:09:06.186 Yeah, it's not working. 00:09:06.210 --> 00:09:07.586 Not working. 00:09:07.610 --> 00:09:10.586 I'm just going to pivot and go back to some kind of bread. 00:09:10.610 --> 00:09:11.950 I love sourdough bread. 00:09:14.280 --> 00:09:16.696 I was going to do this on a crepe. 00:09:16.720 --> 00:09:19.850 At the end of the day, this is going to look a lot like a croque monsieur. 00:09:19.920 --> 00:09:22.106 So I'm worried that my interpretation 00:09:22.130 --> 00:09:24.330 is going to be a little bit too literal. 00:09:25.700 --> 00:09:27.976 It's really such fun to make up recipes, 00:09:28.000 --> 00:09:30.876 because you, I don't know, you feel sort of smart when you do it, 00:09:30.900 --> 00:09:33.230 particularly if it turns out well. 00:09:34.400 --> 00:09:36.216 I check in the blast chiller 00:09:36.240 --> 00:09:40.240 and the sandwich is definitely getting cold, but I need it almost frozen. 00:09:40.310 --> 00:09:43.240 It's just not going to make it in time. 00:09:43.350 --> 00:09:46.550 So I'm switching gears, thinking about, you know, 00:09:46.620 --> 00:09:50.796 maybe this will be a stick instead of a crouton. 00:09:50.820 --> 00:09:52.336 They're really cooking quickly. 00:09:52.360 --> 00:09:54.336 Just make sure that you have enough butter in it. 00:09:54.360 --> 00:09:56.436 If it begins to smoke a little bit, like this, 00:09:56.460 --> 00:09:58.876 you have to put a little bit more in. 00:09:58.900 --> 00:10:00.876 Croque and croquer means something 00:10:00.900 --> 00:10:03.100 that is sort of crunchy in the mouth. 00:10:11.110 --> 00:10:13.240 And this is going to taste really delicious. 00:10:13.310 --> 00:10:15.210 That's time, everyone. 00:10:20.120 --> 00:10:21.966 There it is. 00:10:21.990 --> 00:10:25.166 And I think it's more fun to have it large, 00:10:25.190 --> 00:10:29.206 because if you served it all cut up, it really wouldn't look like much. 00:10:29.230 --> 00:10:33.330 My inspiration for this version of a croque monsieur 00:10:33.400 --> 00:10:35.930 was actually a Spanish croquette. 00:10:38.000 --> 00:10:39.546 I love the texture. 00:10:39.570 --> 00:10:43.586 There's a really nice balance between the cheesiness of the filling 00:10:43.610 --> 00:10:48.940 and enough ham that every bite has a chew of ham in it 00:10:49.010 --> 00:10:50.986 and the crunch, really nicely done. 00:10:51.010 --> 00:10:53.620 I mean, I can't stop eating. It's delicious. 00:10:56.320 --> 00:10:57.896 - Hi, Bill. - Hello. 00:10:57.920 --> 00:11:03.860 I have a croque monsieur croquette deep-fried, served with a frisee salad. 00:11:03.930 --> 00:11:07.330 When I talked to you, you said you were going to do a frisee salad 00:11:07.400 --> 00:11:10.630 and the croque monsieur was going to be the crouton. 00:11:10.730 --> 00:11:13.640 And so when I saw this, I was surprised by it. 00:11:13.700 --> 00:11:15.686 The sandwich needed more time in the blast chiller. 00:11:15.710 --> 00:11:19.340 If that sandwich was frozen, it would have cut into any shape I wanted. 00:11:19.410 --> 00:11:22.040 - It's the question for me, being upscale. - -Right. 00:11:22.110 --> 00:11:24.486 It reads more like mozzarella stick. 00:11:24.510 --> 00:11:25.810 You know what I mean? 00:11:26.680 --> 00:11:27.996 Dustin. 00:11:28.020 --> 00:11:29.496 Well, this is kind of what happens 00:11:29.520 --> 00:11:31.396 when you get dressed up and you go out for a nice dinner, 00:11:31.420 --> 00:11:34.196 only to realize you made the reservation for the wrong night 00:11:34.220 --> 00:11:36.106 and you have to go somewhere else and get a sandwich. 00:11:36.130 --> 00:11:38.776 Bravo on the storytelling. 00:11:38.800 --> 00:11:41.130 - Bravo on the storytelling. - Oh, that was great. 00:11:41.200 --> 00:11:42.976 That was great. 00:11:43.000 --> 00:11:46.840 Ah, so this is a Vietnamese-inspired croque monsieur. 00:11:46.900 --> 00:11:48.686 You have ham, fried mortadella, 00:11:48.710 --> 00:11:52.586 herb-wise some chive, mint, basil and cilantro. 00:11:52.610 --> 00:11:55.440 It's crave able. It's delicious. Does it feel super upscale? 00:11:55.550 --> 00:11:56.756 Not really. 00:11:56.780 --> 00:11:58.796 What did you marinate the cucumbers in? Is it fish sauce? 00:11:58.820 --> 00:12:01.296 - Fish sauce, right? - Correct. So there's lime, fish sauce, 00:12:01.320 --> 00:12:03.896 some sugar, a little bit of rice vinegar. 00:12:03.920 --> 00:12:06.050 Um... yep, that's it. 00:12:06.120 --> 00:12:07.560 It's a big sandwich. 00:12:07.590 --> 00:12:11.830 And if we're thinking first course, this would do me in. 00:12:14.630 --> 00:12:17.530 So this time around, we will not be naming favorites, 00:12:17.600 --> 00:12:22.386 but we will be taking into consideration your performance in both rounds today. 00:12:22.410 --> 00:12:27.486 So this is it, the final round that will determine the overall winner. 00:12:27.510 --> 00:12:32.450 But before we continue, someone very close to Julia wanted to be here. 00:12:32.550 --> 00:12:36.620 Please say hello to the one and only Chef Jacques Pepin. 00:12:37.850 --> 00:12:39.196 Hi, everybody. 00:12:39.220 --> 00:12:41.066 Hello. How are you? 00:12:41.090 --> 00:12:44.666 I'm drinking a glass of champagne to your success 00:12:44.690 --> 00:12:47.576 to congratulate you for being the finalist. 00:12:47.600 --> 00:12:50.076 I know that Julia would have been very proud of you 00:12:50.100 --> 00:12:54.176 to carrying on her legacy and her love of cooking. 00:12:54.200 --> 00:12:55.986 So good luck to you. 00:12:56.010 --> 00:12:57.840 I'll look at you and I'll drink wine. 00:12:57.910 --> 00:12:59.110 Okay? 00:13:00.640 --> 00:13:05.556 So, as you know, Jacques and Julia were very good friends. 00:13:05.580 --> 00:13:11.496 I'm not sure it isn't better to do it under the broiler, but that's not as much fun. 00:13:11.520 --> 00:13:12.850 - It's not as much fun. - Yeah. 00:13:12.960 --> 00:13:16.166 Chef, what was it like meeting Julia for the very first time? 00:13:16.190 --> 00:13:17.706 Yeah, yeah, yeah. 00:13:17.730 --> 00:13:20.976 You're talking about half a century ago, friend of mine, 00:13:21.000 --> 00:13:25.176 who was the food editor of House Beautiful, Helen McCully, 00:13:25.200 --> 00:13:27.840 and she received actually the manuscript 00:13:27.940 --> 00:13:30.516 of Mastering the Art of French Cooking to review it. 00:13:30.540 --> 00:13:33.486 "And she told me, " Well, I want to show you that book that I got there. 00:13:33.510 --> 00:13:37.050 And she said, "The woman is from Boston and she's coming next week." 00:13:37.150 --> 00:13:39.896 Do you want to cook for her?" I said, "Absolutely." She said, 00:13:39.920 --> 00:13:42.380 "She's a very tall woman with a terrible voice." 00:13:44.420 --> 00:13:48.606 So, Julia came, we became friends and we continued drinking wi 00:13:48.630 --> 00:13:51.106 for the next half a century or so. 00:13:51.130 --> 00:13:53.530 Thank you very much and don't be too harsh on them. 00:13:53.600 --> 00:13:54.600 No. 00:13:56.900 --> 00:13:59.676 All right, cooks, the moment you've all been waiting for. 00:13:59.700 --> 00:14:03.086 It's time for you to make the rest of your finale meal. 00:14:03.110 --> 00:14:06.840 We want you to cook three more courses today, 00:14:06.910 --> 00:14:09.786 all inspired by classic French dishes 00:14:09.810 --> 00:14:12.696 that Julia made popular in this country. 00:14:12.720 --> 00:14:17.950 Now, when I'm the combinatio hostess, butler, and cook, 00:14:18.020 --> 00:14:22.866 I only have three courses instead of four, five, six, seven or eight. 00:14:22.890 --> 00:14:26.930 This canard a I'orange or duck with orange, 00:14:27.030 --> 00:14:29.876 orange and duck go awfully well together. 00:14:29.900 --> 00:14:34.986 Then we're going to make beef bourguignon, beef stew with red wine, 00:14:35.010 --> 00:14:38.240 because it showed you so man useful things about French cooking. 00:14:38.310 --> 00:14:40.586 And it's just wonderful for a dinner party. 00:14:40.610 --> 00:14:45.250 And it's the grand finale for a sit-down dinner. 00:14:45.350 --> 00:14:49.596 This is called a croquembouc or crunchy in the mouth. 00:14:49.620 --> 00:14:52.266 And all of these are just little, small, sweet puffs 00:14:52.290 --> 00:14:53.796 that have been dipped in caramel 00:14:53.820 --> 00:14:58.130 and just made into this rath preposterous shape. 00:15:00.200 --> 00:15:05.476 We want you to make an entirely original duck a I'orange. 00:15:05.500 --> 00:15:07.740 Next, we want you to make an original take 00:15:07.800 --> 00:15:10.316 on the French classic, beef bourguignon. 00:15:10.340 --> 00:15:13.486 And finally, we want you to make us your own take 00:15:13.510 --> 00:15:15.786 on the croquembouche. 00:15:15.810 --> 00:15:19.850 We want you to use these dishes as your starting point 00:15:19.920 --> 00:15:24.850 and create something that represents you as cooks. 00:15:24.920 --> 00:15:29.160 So for the finale, you will have three hours total to cook today. 00:15:29.230 --> 00:15:34.076 At the two-hour mark, you'll be serving your duck a I'orange dishes. 00:15:34.100 --> 00:15:39.076 At the 2.5-hour mark, you will be serving your beef bourguignon dishes, 00:15:39.100 --> 00:15:40.876 and at the three-hour mark, 00:15:40.900 --> 00:15:43.140 you'll be serving your croquembouche desserts. 00:15:43.240 --> 00:15:44.846 Wow. 00:15:44.870 --> 00:15:48.486 After you present your dishes, you'll return to the kitchen to keep cooking. 00:15:48.510 --> 00:15:50.026 Okay. 00:15:50.050 --> 00:15:52.796 We want to see creativity, but don't forget about time management. 00:15:52.820 --> 00:15:54.650 I'm speaking from experience. 00:15:55.920 --> 00:15:57.290 Thank you, chef. 00:15:57.350 --> 00:16:00.496 We will also be joined by a couple of judges from this season. 00:16:00.520 --> 00:16:01.760 Michael Voltaggio. 00:16:01.820 --> 00:16:03.006 - Oh. - Oh, wow. 00:16:03.030 --> 00:16:05.006 And Nilou Motamed. 00:16:05.030 --> 00:16:07.030 Good luck to you and get cooking. 00:16:07.130 --> 00:16:08.900 Good luck. 00:16:13.540 --> 00:16:18.840 I'm going to get the ducks started on a sear for my first course. 00:16:18.910 --> 00:16:25.350 The twist on this challenge is that we have to be making all three courses at once. 00:16:25.450 --> 00:16:27.696 This is a large orange. 00:16:27.720 --> 00:16:32.350 There's a lot of planning and a tremendous amount of multitasking for this one. 00:16:32.420 --> 00:16:34.660 Consulting the Bible here. 00:16:34.720 --> 00:16:37.506 The first course is the one I'm the most excited about. 00:16:37.530 --> 00:16:41.030 I have this idea for a root vegetable soup 00:16:41.100 --> 00:16:43.430 that has an element of orange in it. 00:16:47.600 --> 00:16:49.246 Okay. 00:16:49.270 --> 00:16:52.416 So while the soup is simmering away there, I'm going to prepare the duck. 00:16:52.440 --> 00:16:54.316 I go with thigh. 00:16:54.340 --> 00:16:57.986 I'm going to pan-fry it in a cast iron skillet, get a hard sear on that duck 00:16:58.010 --> 00:16:59.896 and it's going to go right into the oven. 00:16:59.920 --> 00:17:02.566 I'm grating orange zest for the sauce. 00:17:02.590 --> 00:17:04.496 This is going to build the flavor. 00:17:04.520 --> 00:17:07.260 It's a combination of vinegar and sugar. 00:17:07.320 --> 00:17:11.460 Julia was also a huge fan of brandy, so putting that I. 00:17:14.100 --> 00:17:15.806 I get some aromatics charred. 00:17:15.830 --> 00:17:18.306 I set up this theme of Vietnamese and French, 00:17:18.330 --> 00:17:22.586 and I'm going to try to tie that all the way through this meal. 00:17:22.610 --> 00:17:27.586 So short rib is going to be used for my beef bourguignon dish. 00:17:27.610 --> 00:17:29.986 I am absolutely working on multiple courses. 00:17:30.010 --> 00:17:31.626 There is no other way to do this, 00:17:31.650 --> 00:17:35.750 so I have a couple of proteins that need a good amount of time to cook. 00:17:35.790 --> 00:17:39.866 My goal is to get those into the pressure cooker as quickly as possible. 00:17:39.890 --> 00:17:43.806 I know the key to this is organization and planning out 00:17:43.830 --> 00:17:45.460 what needs to be done when. 00:17:46.500 --> 00:17:48.530 Okay, Mr. Duck. 00:17:48.600 --> 00:17:50.576 This is actually the first time I've ever broken down a duck. 00:17:50.600 --> 00:17:53.940 But it is the same anatomy as a chicken. 00:17:54.040 --> 00:17:57.486 The wings, there's very little flesh on them. 00:17:57.510 --> 00:17:59.440 And it's best just to cut the wings off. 00:17:59.540 --> 00:18:03.140 Just take a great big knife and spread the wing out and go, wang. 00:18:04.750 --> 00:18:07.856 So for duck a I'orange, I'm going to make pho, 00:18:07.880 --> 00:18:11.650 noodles with broth, and I'm going to put orange duck on top, 00:18:11.720 --> 00:18:14.560 season my meat and get everything in the pressure cooker 00:18:14.620 --> 00:18:16.920 so that that can just sit and cook. 00:18:21.730 --> 00:18:25.346 I am thinking about cooking the food I'm used to eat 00:18:25.370 --> 00:18:28.846 and I'm incorporating ingredients from South Ameri 00:18:28.870 --> 00:18:33.686 and make them work in the sort of French-style dish. 00:18:33.710 --> 00:18:37.286 I know that my beef bourguignon is going to be a heavy dish, 00:18:37.310 --> 00:18:42.396 so I decide to not serve the actual duck in my first dish. 00:18:42.420 --> 00:18:48.160 I'm making a plantain gnocch pan-fried in duck fat 00:18:48.260 --> 00:18:51.976 with an orange sauce and duck chicharrones on top 00:18:52.000 --> 00:18:56.406 I want to use the skin, actually, to make my duck cracklings. 00:18:56.430 --> 00:18:59.900 I chop them really quick and throw them in a frying pan. 00:19:01.000 --> 00:19:04.740 They have to cook in water before they're actually frie. 00:19:04.810 --> 00:19:08.686 Otherwise, it's not, you know, crunchy and it's just rubbery. 00:19:08.710 --> 00:19:11.486 So I'm taking my plantains out of the water. 00:19:11.510 --> 00:19:13.350 They're nice and soft. 00:19:13.450 --> 00:19:16.850 I'm going to mash them and put them in the blast freezer, 00:19:16.950 --> 00:19:20.050 so they can, you know, cool off so I can work with the dough. 00:19:20.960 --> 00:19:22.366 Hot pan. 00:19:22.390 --> 00:19:27.900 This is a crash course in pivoting and planning and cooking. 00:19:32.400 --> 00:19:35.000 - Hello! - Hi! 00:19:36.610 --> 00:19:38.540 Oh, my God, congratulations. 00:19:38.640 --> 00:19:39.786 Thank you. 00:19:39.810 --> 00:19:44.186 It's such a nice surprise to see Nilou and Chef Michael. 00:19:44.210 --> 00:19:46.496 Could there be anything more exciting than today? 00:19:46.520 --> 00:19:47.996 I know. 00:19:48.020 --> 00:19:49.866 So happy to be back. 00:19:49.890 --> 00:19:52.696 - I feel like I'm at a ladies night out or something. - I know. 00:19:52.720 --> 00:19:54.796 - Well, you're the only man at the table. - We love it. 00:19:54.820 --> 00:19:57.306 I'm so happy to see you guys. 00:19:57.330 --> 00:19:58.606 Welcome to the finale. 00:19:58.630 --> 00:20:00.276 - This is unbelievable. - I know. 00:20:00.300 --> 00:20:02.036 Well, it's so funny. 00:20:02.060 --> 00:20:07.540 Okay, so Brooke and Dorie, Michael actually joined us for the very first challenge. 00:20:07.640 --> 00:20:09.186 He was here on the very first day. 00:20:09.210 --> 00:20:11.840 So he got to see the eight original home cooks. 00:20:11.910 --> 00:20:15.940 You know, I'm not surprised to see the three that are here at all. 00:20:16.050 --> 00:20:17.956 But I have to say, I'm disappointed to not see 00:20:17.980 --> 00:20:19.696 some of the other faces that were here, too, 00:20:19.720 --> 00:20:21.796 because, like day one was out of the gate. 00:20:21.820 --> 00:20:23.550 - Yes. - Just great food. 00:20:23.650 --> 00:20:25.696 And I was blown away 00:20:25.720 --> 00:20:28.496 I kept on actually saying to Antonia, 00:20:28.520 --> 00:20:30.660 I don't even really understand how these people are 00:20:30.730 --> 00:20:32.560 - so incredibly talented. - Yeah. 00:20:32.600 --> 00:20:36.130 I mean, a few weeks ago, she throws whole flat fish in front of them 00:20:36.200 --> 00:20:39.080 and says, all right, break down an entire fish and make me sole meuniere. 00:20:39.140 --> 00:20:40.376 The duck has been resting. 00:20:40.400 --> 00:20:43.440 I'm just going to pull off some meat and see where we are. 00:20:43.540 --> 00:20:47.986 My soup is boiling along here, which looks pretty good. 00:20:48.010 --> 00:20:50.656 So the hash will sit in the bowl and then I'm envisioning 00:20:50.680 --> 00:20:55.796 this kind of country-style soup that will be poured into it. 00:20:55.820 --> 00:21:00.396 While that's happening, I ha to start building my sauce for the second course. 00:21:00.420 --> 00:21:02.060 It takes a lot of time. 00:21:03.930 --> 00:21:06.330 I think I freezed it too much. 00:21:06.400 --> 00:21:09.530 I had to bring my gnocchi dough to room temperature 00:21:09.600 --> 00:21:11.930 before I was able to roll. 00:21:12.000 --> 00:21:17.416 As my gnocchi dough is resting, I start build in the flavors of my sauce. 00:21:17.440 --> 00:21:22.840 So I have some orange segments that I saute with a little bit of sugar, salt, 00:21:22.910 --> 00:21:27.150 some rum, let them kind of become a syrup. 00:21:28.380 --> 00:21:32.596 My chicharrones are boiling most of the time until they, 00:21:32.620 --> 00:21:35.760 you know, there's no more water, then they started frying. 00:21:35.830 --> 00:21:41.730 I'm trying to roll this, so I can get my gnocchi as soon as possible. 00:21:41.830 --> 00:21:45.730 I thought I would have a better consistency dough right away, 00:21:45.840 --> 00:21:47.740 and I had to work with this a bit. 00:21:49.040 --> 00:21:51.186 Bill, this is the last time, man, I hope you're having fun. 00:21:51.210 --> 00:21:52.586 Yeah. Absolutely. 00:21:52.610 --> 00:21:54.486 Having a great time here. 00:21:54.510 --> 00:21:58.250 This is my first ti cooking a whole duck in a pressure cooker, 00:21:58.310 --> 00:22:01.596 so I'm not really sure what the texture of the meat 00:22:01.620 --> 00:22:03.026 is going to be like when it comes out. 00:22:03.050 --> 00:22:05.450 There's definitely still going to be that sweet orange flavor 00:22:05.520 --> 00:22:07.400 that you get with a traditional duck a I'orange. 00:22:07.460 --> 00:22:12.960 But we're adding a ton of different spices and putting it in a broth, 00:22:13.030 --> 00:22:15.130 which is not typical for a duck a I'orange. 00:22:15.230 --> 00:22:16.776 I slice it really thin. 00:22:16.800 --> 00:22:18.776 The flavors are correct and it's tender. 00:22:18.800 --> 00:22:21.240 I really want to serve this in individual bowls, 00:22:21.340 --> 00:22:23.686 but the challenge is to make this family style. 00:22:23.710 --> 00:22:27.416 So I'm going to have a big bowl of noodles and a big bowl of broth, 00:22:27.440 --> 00:22:32.110 and hopefully the judges decide to eat this in smaller portions. 00:22:42.090 --> 00:22:43.806 - For you. - Thank you. 00:22:43.830 --> 00:22:45.860 - Thank you. - Hello, chefs. 00:22:45.930 --> 00:22:47.576 - All right. - Excuse me. 00:22:47.600 --> 00:22:49.030 Wow. 00:22:49.130 --> 00:22:50.476 - Thank you guys so much. - Thank you. 00:22:50.500 --> 00:22:52.330 - Enjoy. - Beautiful. 00:22:52.430 --> 00:22:55.540 - OMG. - Oh, wow. 00:22:55.640 --> 00:22:57.886 The duck a I'orange goes to table, 00:22:57.910 --> 00:22:59.740 and we just have to keep cooking, 00:22:59.810 --> 00:23:02.740 so we're kind of leaving it to the fates that 00:23:02.850 --> 00:23:04.326 that it's going to work out. 00:23:04.350 --> 00:23:06.550 Thirty minutes till second course, everyone. 00:23:06.620 --> 00:23:11.750 So for the first course, Bill made a duck hash with a root vegetable soup. 00:23:11.820 --> 00:23:15.906 When you get the orange, it really brings everything up. 00:23:15.930 --> 00:23:19.176 The duck itself has so much flavors, beautifully seasoned. 00:23:19.200 --> 00:23:20.676 I want to hop all of this duck hash. 00:23:20.700 --> 00:23:22.406 - Yeah. - Duck hash is delicious. 00:23:22.430 --> 00:23:23.976 - With an egg on top. - Yeah. 00:23:24.000 --> 00:23:27.640 Dustin's dish is duck a I'orange pho. 00:23:27.700 --> 00:23:30.186 The duck is perfectly cooked for me. 00:23:30.210 --> 00:23:32.040 It's creative. It's imaginative, 00:23:32.110 --> 00:23:33.986 but more importantly, it's flavorful. 00:23:34.010 --> 00:23:37.886 This actually is my most favorite dish that I've gotten 00:23:37.910 --> 00:23:40.996 from Dustin in all six weeks of the competition. 00:23:41.020 --> 00:23:43.466 So this is Jaine's first course. 00:23:43.490 --> 00:23:47.666 It's a plantain gnocchi in duck fat with an orange sauce 00:23:47.690 --> 00:23:49.606 and then duck skin cracklings. 00:23:49.630 --> 00:23:51.906 It's executed well. There's good balance of flavor. 00:23:51.930 --> 00:23:54.576 There's a lot of interesting things happening in here. 00:23:54.600 --> 00:23:56.230 I really like it. 00:23:56.300 --> 00:23:59.030 But I wish there was like a little duck choux. 00:23:59.100 --> 00:24:00.676 More ducky, more orangey. 00:24:00.700 --> 00:24:04.416 I think if you get a piece of crackling in your bite, it has enough duck for me. 00:24:04.440 --> 00:24:06.240 I think the struggle is, can you make sure 00:24:06.310 --> 00:24:08.086 you have a crackling in every single bite, 00:24:08.110 --> 00:24:09.510 you need to pay attention to that. 00:24:11.580 --> 00:24:13.996 So for our next round of dishes, 00:24:14.020 --> 00:24:17.050 it's going to be their version of beef bourguignon. 00:24:17.120 --> 00:24:18.650 It's insane. 00:24:18.720 --> 00:24:20.750 I just hope I can finish this on time. 00:24:23.330 --> 00:24:26.060 Big chunks of beef and onions and mushrooms 00:24:26.130 --> 00:24:30.406 in a rich, meaty red wine sauce. 00:24:30.430 --> 00:24:35.986 This is really the stew of stews, beef bourguignon. 00:24:36.010 --> 00:24:39.686 My personal spin on beef bourguignon is that 00:24:39.710 --> 00:24:44.786 I'm going to serve this with the traditional sides of ropa vieja. 00:24:44.810 --> 00:24:49.066 I am making a beef bourguign inspired ropa vieja 00:24:49.090 --> 00:24:52.336 with carrot and turmeric ric and black beans. 00:24:52.360 --> 00:24:55.096 So ropa vieja is a Cuban dish. 00:24:55.120 --> 00:24:58.560 It's a stew that is cooked pretty much like a beef bourguignon. 00:24:58.660 --> 00:25:01.676 But there are different flavor profiles. 00:25:01.700 --> 00:25:03.976 I started cooking in a pressure cooker, 00:25:04.000 --> 00:25:09.640 but I still have to shred the beef, 'cause I'm serving it ropa vieja style. 00:25:09.710 --> 00:25:13.186 And I want the sauce to be creamy and thick. 00:25:13.210 --> 00:25:16.740 And in order to achieve that I have to let it reduce. 00:25:16.850 --> 00:25:18.786 Now, I'm reducing my wine. 00:25:18.810 --> 00:25:21.426 So when I add it to my beef bourguignon, 00:25:21.450 --> 00:25:24.426 I don't have to worry about cooking the alcohol, 00:25:24.450 --> 00:25:26.550 because that's going to take a long time to cook. 00:25:26.590 --> 00:25:28.436 We're now going to d the sauce, 00:25:28.460 --> 00:25:30.260 so I'll let it simmer over here. 00:25:30.330 --> 00:25:34.230 So any time you put in part brandy, wine or anything else, 00:25:34.330 --> 00:25:36.430 always let it boil down about half 00:25:36.500 --> 00:25:38.776 because all you want is the flavor. 00:25:38.800 --> 00:25:42.286 So there's really, there's no alcohol left in I at all. 00:25:42.310 --> 00:25:44.540 For beef bourguigno I want to stay true to 00:25:44.610 --> 00:25:48.340 how I like to cook and use several different parts of the animal 00:25:48.440 --> 00:25:50.340 and different techniques with a protein. 00:25:50.450 --> 00:25:53.496 So I'm going to do a roaste bone marrow component, 00:25:53.520 --> 00:25:57.196 a short rib marmalade, and then a braised short rib. 00:25:57.220 --> 00:26:00.796 Now, my beef bourguignon dis is almost three dishes in on 00:26:00.820 --> 00:26:02.666 so time can be a factor. 00:26:02.690 --> 00:26:05.860 I'm getting all this extra connective tissue off these bones, 00:26:05.930 --> 00:26:08.030 because if I don't, when I put it in the oven, 00:26:08.100 --> 00:26:11.476 it's going to kind of burn and be kind of unappetizing. 00:26:11.500 --> 00:26:13.876 The bone marrow kind of make for a dramatic presentation 00:26:13.900 --> 00:26:19.156 six inches of just bone that you just kind of have to dig into with a spoon 00:26:19.180 --> 00:26:21.110 and scoop out that goodness. 00:26:22.910 --> 00:26:28.396 For a stew, I like to have big chunky pieces like that 00:26:28.420 --> 00:26:31.350 because they shrink up a bit when you cook. 00:26:31.420 --> 00:26:33.450 When I went to the super mark the other day 00:26:33.560 --> 00:26:39.176 and I looked in the counter for stew meat, that's what I found, 00:26:39.200 --> 00:26:41.630 these little nasty pieces and you don't know 00:26:41.730 --> 00:26:43.476 where it comes from on the animal. 00:26:43.500 --> 00:26:45.930 And it's too small and it looks like cat food. 00:26:46.000 --> 00:26:47.746 And I don't like it. 00:26:47.770 --> 00:26:49.686 I think the beef bourguignon is going to be 00:26:49.710 --> 00:26:52.456 the most difficult part of this challenge, 00:26:52.480 --> 00:26:54.486 because I've already made it once. 00:26:54.510 --> 00:26:57.340 For the beef bourguignon, I used the Instant Pot. 00:26:57.450 --> 00:26:59.950 But now I have to put another spin on it. 00:27:00.020 --> 00:27:01.896 For my take on beef bourguignon, 00:27:01.920 --> 00:27:06.450 I am making a deconstructed version with a different sauce. 00:27:06.560 --> 00:27:10.436 This time, I'm only going to use stew meet with wine to build a sauce. 00:27:10.460 --> 00:27:14.776 The meat portion will be a piece of New York strip 00:27:14.800 --> 00:27:20.676 that will sit on a stack of carrots, onions and mushrooms. 00:27:20.700 --> 00:27:23.586 I'm really behind here, I have to get my onions sauteed 00:27:23.610 --> 00:27:25.486 and I have to cut these mushrooms, 00:27:25.510 --> 00:27:27.386 I've got some steaks that I have to cook. 00:27:27.410 --> 00:27:30.386 It'll be a super quick sear. 00:27:30.410 --> 00:27:32.750 And if I don't start my dessert now, 00:27:32.850 --> 00:27:35.696 there won't be a third course for me. 00:27:35.720 --> 00:27:36.850 So... 00:27:36.950 --> 00:27:39.450 So I have to absolutely get going. 00:27:40.220 --> 00:27:41.666 I'm not going to finish. 00:27:41.690 --> 00:27:45.206 I opened the pressure cooker, I realized the bottom 00:27:45.230 --> 00:27:47.476 is completely burnt 00:27:47.500 --> 00:27:53.130 and I'm about to lose my mind. 00:27:53.240 --> 00:27:56.586 There was not enough liquid and it burnt. 00:27:56.610 --> 00:28:01.056 I have this idea of just taking the meat out 00:28:01.080 --> 00:28:03.986 without scraping or stirring the pot. 00:28:04.010 --> 00:28:07.996 So whatever is burnt is goin to stay at the bottom 00:28:08.020 --> 00:28:11.596 and not going to really, you know, permeate the flavors on top. 00:28:11.620 --> 00:28:14.050 Sometimes it works, sometimes it doesn't work. 00:28:15.020 --> 00:28:16.336 That's all I can do right now. 00:28:16.360 --> 00:28:20.406 So I just hope that the meat is not going to be bitter. 00:28:20.430 --> 00:28:24.500 I'll try to fix whatever I can. 00:28:27.140 --> 00:28:29.686 Oh, I can't believe this kind of cooking time. 00:28:29.710 --> 00:28:32.586 Come on, guys. We got this, breathe, 00:28:32.610 --> 00:28:34.210 organize, and push through. 00:28:44.820 --> 00:28:46.350 That's time. 00:28:49.460 --> 00:28:50.906 - Oh, my gosh. Let me help you. - Yeah. 00:28:50.930 --> 00:28:52.406 - Thank you. - Beautiful. 00:28:52.430 --> 00:28:54.076 Oh, my God. 00:28:54.100 --> 00:28:55.976 Oh, whoa, whoa. 00:28:56.000 --> 00:28:58.476 Look at what is happening at this table. 00:28:58.500 --> 00:28:59.976 Oh! 00:29:00.000 --> 00:29:02.176 - Literally can't stop staring. - Yeah. I got you. I got you. 00:29:02.200 --> 00:29:04.586 - French Thanksgiving came early. - -Mm-hmm. 00:29:04.610 --> 00:29:05.986 - Thank you guys so much. - Thank you. 00:29:06.010 --> 00:29:07.886 - Excuse us. - -Thank you, thank you. 00:29:07.910 --> 00:29:09.710 So now we have 30 minutes. 00:29:11.710 --> 00:29:13.850 I'm the only one that won't finish. 00:29:15.720 --> 00:29:19.666 So this is Jaine's take on beef bourguignon. 00:29:19.690 --> 00:29:23.060 She has married it to ropa vieja. 00:29:23.130 --> 00:29:25.666 The flavors are blowing my mind. 00:29:25.690 --> 00:29:27.976 You take a bite and you love it. 00:29:28.000 --> 00:29:30.876 And then you take another bite and it doesn't taste the same, 00:29:30.900 --> 00:29:33.476 because you're getting a different flavor. 00:29:33.500 --> 00:29:34.976 I think it's a great dish. 00:29:35.000 --> 00:29:38.510 If you look at the challenge, make your version of... 00:29:39.510 --> 00:29:40.986 Beef bourguignon. 00:29:41.010 --> 00:29:42.686 Merci beaucoup. 00:29:42.710 --> 00:29:44.810 - She did exactly that. - Yeah. 00:29:46.450 --> 00:29:50.396 So Dustin's take on beef bourguignon is three ways. 00:29:50.420 --> 00:29:52.936 He's got bone marrow, a short rib marmalade 00:29:52.960 --> 00:29:54.396 and a braised short rib with a 00:29:54.420 --> 00:29:56.620 it looks like a dried mushroom duxelles on top. 00:29:58.830 --> 00:30:03.830 I'm not sure that the short rib normally does marmalade, 00:30:03.930 --> 00:30:05.976 and I'm not sure it's beef bourguignon. 00:30:06.000 --> 00:30:07.316 There's no liquid. 00:30:07.340 --> 00:30:09.216 Where's the liquid that braised those short ribs 00:30:09.240 --> 00:30:11.086 - and where's the bourguignon? - Yeah. 00:30:11.110 --> 00:30:13.386 This is Bill's take on beef bourguignon. 00:30:13.410 --> 00:30:15.586 It's basically a deconstructed beef bourguignon. 00:30:15.610 --> 00:30:17.740 New York strip over vegetables. 00:30:17.810 --> 00:30:18.850 Hmm. 00:30:18.910 --> 00:30:19.896 Super simple. 00:30:19.920 --> 00:30:21.326 It's super simple. 00:30:21.350 --> 00:30:22.696 Is it thinking outside of the box? 00:30:22.720 --> 00:30:25.696 Is it wowing me in creativity? 00:30:25.720 --> 00:30:26.850 No. 00:30:26.920 --> 00:30:28.360 Is it delicious? 00:30:28.420 --> 00:30:29.666 - Yes. - Delicious. 00:30:29.690 --> 00:30:34.306 I have been craving that unctuous beef bourguignon sauce, 00:30:34.330 --> 00:30:37.000 and Bill has given us that in spades. 00:30:40.240 --> 00:30:41.976 I think my dough might be a little thin. 00:30:42.000 --> 00:30:45.240 I'm going to do another one just in case. 00:30:45.310 --> 00:30:48.440 Dessert's not going to be spot on, so I'm going to retract my statement 00:30:48.510 --> 00:30:50.080 about maybe being a dessert guy. 00:30:51.910 --> 00:30:56.550 Piping out a choux, um, it does take a little bit of time in the oven. 00:30:56.650 --> 00:30:59.196 I'm gonna see if I can rush it a little bit. 00:30:59.220 --> 00:31:01.760 After that's done, I'm going to make my cream. 00:31:01.820 --> 00:31:03.806 We'll see, see how it goes. 00:31:03.830 --> 00:31:06.160 I'll have to start my caramel again. 00:31:06.230 --> 00:31:08.000 This is not working. 00:31:09.230 --> 00:31:11.430 Oh, my goodness. 00:31:12.900 --> 00:31:14.076 Look at this. 00:31:14.100 --> 00:31:15.640 It's a croquembouche. 00:31:15.700 --> 00:31:16.946 Isn't it wonderful? 00:31:16.970 --> 00:31:20.540 What it is, it's row upon row of little cream puffs, 00:31:20.610 --> 00:31:23.710 and then it's all glued together with caramel. 00:31:24.610 --> 00:31:26.110 It's not what we want. 00:31:27.420 --> 00:31:28.896 Very ugly! 00:31:28.920 --> 00:31:31.566 I'm going to take the choux pastry 00:31:31.590 --> 00:31:33.550 that you typically use for croquembouche, 00:31:33.660 --> 00:31:36.166 instead of a puff, it's more like a donut 00:31:36.190 --> 00:31:38.630 that you split in half and you fill with cream. 00:31:39.300 --> 00:31:41.076 Oh, no! 00:31:41.100 --> 00:31:43.460 It's good that I made two, because I think I'm going to have 00:31:43.530 --> 00:31:45.576 to use the bottom of one and the top of another one. 00:31:45.600 --> 00:31:48.976 This whole competition for me is pivoting and making it happen, 00:31:49.000 --> 00:31:51.640 'cause I've got no other choice at this point. 00:31:51.670 --> 00:31:54.086 So I'm going to make a lime curd to go with it. 00:31:54.110 --> 00:31:57.186 Just trying to get my curd going so that I'm in good shape. 00:31:57.210 --> 00:32:00.996 I dried out some lime leaves in the microwave 00:32:01.020 --> 00:32:05.326 and I'm trying to just make a little dust to kind of go over my dessert. 00:32:05.350 --> 00:32:08.666 Oh, I bet this isn't supposed to be in glass, is it? 00:32:08.690 --> 00:32:09.806 Oh, boy. 00:32:09.830 --> 00:32:11.160 Do you have a pot I can use? 00:32:11.260 --> 00:32:12.336 I got all the pots, bro. 00:32:12.360 --> 00:32:13.976 That's why that's not coming around. 00:32:14.000 --> 00:32:15.536 Oh, baby. 00:32:15.560 --> 00:32:19.530 Just going to continue on and do my orange chantilly cream in the puff. 00:32:19.600 --> 00:32:24.440 I'm melting some guava paste to make a guava jam 00:32:24.510 --> 00:32:26.686 that I'm going to fill my crepes with. 00:32:26.710 --> 00:32:30.386 For my take on croquembouche, I am making crepes filled with 00:32:30.410 --> 00:32:35.250 vanilla bean pastry cream, guava jam and spun sugar on top. 00:32:35.950 --> 00:32:37.796 Oh, my gosh. 00:32:37.820 --> 00:32:40.650 Good crepes need to sit for hours, 00:32:40.760 --> 00:32:42.960 like the batter overnight, even better. 00:32:43.060 --> 00:32:45.560 Oh, no way I'm going to finish this on time. 00:32:45.590 --> 00:32:47.876 I think my whipped cream is kind of whipped butter, 00:32:47.900 --> 00:32:51.376 but enough to make it not smooth and *y. 00:32:51.400 --> 00:32:53.176 Oh, my gosh. 00:32:53.200 --> 00:32:55.140 I'm not going to finish on time. 00:32:55.200 --> 00:32:57.140 No, no, no, no, no. 00:32:58.110 --> 00:33:01.840 I'm doing a brunoise of kumquats. 00:33:01.910 --> 00:33:05.150 It's going to top my cream with that. 00:33:05.210 --> 00:33:06.996 All right, guys, big push. We're almost there. 00:33:07.020 --> 00:33:09.696 Oh, I have no idea how this is going to turnout. 00:33:09.720 --> 00:33:12.650 We're just going to put a pretty dress on this. 00:33:12.720 --> 00:33:14.250 Dude, those look awesome. 00:33:18.860 --> 00:33:20.360 Here we go. 00:33:20.430 --> 00:33:22.276 Okay. That's it. Time's up. 00:33:22.300 --> 00:33:25.306 Please join us at the table. Bring your desserts over. 00:33:25.330 --> 00:33:26.846 I can't believe we did it. 00:33:26.870 --> 00:33:29.686 It was kind of this z moment when they called time 00:33:29.710 --> 00:33:33.940 and it's suddenly over, serving our last dish in this kitchen, 00:33:34.040 --> 00:33:35.686 in this amazing competition. 00:33:35.710 --> 00:33:37.640 It's kind of bittersweet. 00:33:37.750 --> 00:33:42.050 I want you to take a look at our dining room table, because it's really lovely. 00:33:42.820 --> 00:33:44.426 So here we are. 00:33:44.450 --> 00:33:46.766 The best way to finish the meal. 00:33:46.790 --> 00:33:49.860 Thank you for coming with your hands full. 00:33:49.930 --> 00:33:52.206 - Wow. - All right. Time for dessert. 00:33:52.230 --> 00:33:54.030 Jaine, let's start with you. 00:33:54.100 --> 00:33:58.076 I planned on baking a cake, so I changed my plans 00:33:58.100 --> 00:34:02.540 and made simple crepes and filled them with vanilla pastry cream, 00:34:02.600 --> 00:34:06.540 guava jam, and made some spun sugar on top. 00:34:07.610 --> 00:34:11.040 Janie, what I think was very smart is you used 00:34:11.150 --> 00:34:12.796 the components of pate a choux, 00:34:12.820 --> 00:34:16.050 but you made crepes which have eggs, flour and milk in it, 00:34:16.120 --> 00:34:18.550 which pate a choux also has. 00:34:18.620 --> 00:34:19.866 It's really good. 00:34:19.890 --> 00:34:23.460 I would never look at a croquembouche and think guava. 00:34:23.530 --> 00:34:27.076 It actually balances the sweetness of the pastry cream. 00:34:27.100 --> 00:34:29.930 - Bill. - My take is a puff. 00:34:30.000 --> 00:34:32.776 It's filled with an orange cream, 00:34:32.800 --> 00:34:36.940 and it's topped with a brunoise of kumquat. 00:34:37.040 --> 00:34:39.456 Yeah, the kumquat itself just has this great, 00:34:39.480 --> 00:34:41.786 you know, sort of sharp, vibrant orange flavor. 00:34:41.810 --> 00:34:44.326 The kumquat is very specific, and I love that about it. 00:34:44.350 --> 00:34:46.996 I love the tartness that you get from it. 00:34:47.020 --> 00:34:48.250 I love kumquat. 00:34:48.350 --> 00:34:50.596 I was so happy that you added that as a component. 00:34:50.620 --> 00:34:52.750 It's bright. It has an herbaceousness. 00:34:52.790 --> 00:34:56.860 I do feel like I'm missing a textural contrast. 00:34:56.930 --> 00:34:59.260 So, Dustin, tell us your take on a croquembouche. 00:34:59.330 --> 00:35:01.976 Today, I've made a Paris-Brest, 00:35:02.000 --> 00:35:06.176 which is basically the profiterole puffs, but in donut shape. 00:35:06.200 --> 00:35:12.146 There is a lime curd, a lime mousse, a lime leaf dust on top, 00:35:12.170 --> 00:35:14.640 and then some spun sugar. 00:35:16.650 --> 00:35:20.350 The contrast of the buttery dough to me with that lime curd 00:35:20.420 --> 00:35:22.296 is beautifully balanced. 00:35:22.320 --> 00:35:25.350 It had a lightness. It was refreshing. 00:35:25.450 --> 00:35:28.596 It's a great finish to a meal. 00:35:28.620 --> 00:35:30.506 So you have something that's 00:35:30.530 --> 00:35:33.206 that's classic and classically rich 00:35:33.230 --> 00:35:35.976 and yet feels perfect to finish a meal. 00:35:36.000 --> 00:35:37.146 Thank you so much. 00:35:37.170 --> 00:35:39.830 Tasting the different levels of sweetness and acidity 00:35:39.900 --> 00:35:42.176 in different lime components I thought was brilliant. 00:35:42.200 --> 00:35:43.816 This is a delicious dessert. 00:35:43.840 --> 00:35:48.316 I could be blindfolded and each of these dishes represents you so perfectly. 00:35:48.340 --> 00:35:50.540 This has been an exceptional meal. 00:35:50.610 --> 00:35:53.196 All of us have thoroughly enjoyed this evening. 00:35:53.220 --> 00:35:56.850 You should be very proud of what you did 00:35:56.950 --> 00:35:58.496 and that you are the final three, 00:35:58.520 --> 00:36:02.260 and this finale has been as amazing as it has been. 00:36:02.320 --> 00:36:04.906 So to our last toast... 00:36:05.030 --> 00:36:06.530 You guys have a tough decision 00:36:06.630 --> 00:36:07.706 - ahead of you right now. - Yeah. 00:36:07.730 --> 00:36:09.476 We're going to go to the bar, so we'll see you guys. 00:36:09.500 --> 00:36:11.000 Bye. 00:36:14.940 --> 00:36:19.040 Jaine, Bill and Dustin have had quite the journey. 00:36:19.110 --> 00:36:22.596 For the finale, we asked the cooks to make four courses. 00:36:22.620 --> 00:36:26.026 Let's discuss our favorite dishes from each course. 00:36:26.050 --> 00:36:27.750 Okay, so let's start at the very beginning. 00:36:27.820 --> 00:36:28.896 The croque monsieur. 00:36:28.920 --> 00:36:31.360 I really loved what Jaine did. 00:36:31.420 --> 00:36:34.306 It was beautiful. It was imaginative. 00:36:34.330 --> 00:36:40.130 It was a delicious dish and a new reading of a croque monsieur. 00:36:40.230 --> 00:36:43.076 I also liked Dustin's, I mean, I know that it was clunky, 00:36:43.100 --> 00:36:47.286 and it felt like, you know, the sandwich that I got from the local sandwich shop. 00:36:47.310 --> 00:36:48.486 But I thought it was tasty. 00:36:48.510 --> 00:36:50.940 It was tasty. It was really tasty. 00:36:51.040 --> 00:36:52.926 So let's move on to the duck a I'orange. 00:36:52.950 --> 00:36:56.256 Dustin's pho was exciting. 00:36:56.280 --> 00:36:59.850 That duck pho broth really stole my heart today, 00:36:59.920 --> 00:37:02.296 in the sense that I know how difficult it is 00:37:02.320 --> 00:37:05.806 to get that much flavor into a broth in that amount of time. 00:37:05.830 --> 00:37:07.960 And I think that he used his time very wisely. 00:37:07.990 --> 00:37:09.930 I loved Bill's, though. 00:37:10.000 --> 00:37:13.776 I thought there was a rustic simplicity to it that worked. 00:37:13.800 --> 00:37:15.630 It was very duck forward. 00:37:15.740 --> 00:37:17.576 Now, for the beef bourguignon. 00:37:17.600 --> 00:37:22.986 Jaine's dish, she found a way to take the Frenchiest of French dishes 00:37:23.010 --> 00:37:25.786 and yet make it very, very much her own. 00:37:25.810 --> 00:37:28.286 I thought it was exceptional. 00:37:28.310 --> 00:37:32.496 As soon as it came down in sort of that beautiful glass bowl 00:37:32.520 --> 00:37:36.550 and it had the glasse of pearl onions on top, 00:37:36.620 --> 00:37:39.560 it reminded me of beef bourguignon, 00:37:39.630 --> 00:37:45.876 because of those pearl onions that were so perfectly, you know, glassed on top. 00:37:45.900 --> 00:37:49.676 Dustin's dish, I was really excited to eat that dish, 00:37:49.700 --> 00:37:51.340 but then when I ate it, it was confusing. 00:37:51.400 --> 00:37:55.186 The marmalade was not marmaladey enough. 00:37:55.210 --> 00:37:59.140 So it was, it was beautiful. 00:37:59.250 --> 00:38:04.396 It missed by so, you know, just a teensy-teensy little bit. 00:38:04.420 --> 00:38:08.250 I would like to just give Bill an honorable mention, though, in this round. 00:38:08.320 --> 00:38:09.666 - Oh, that was... - Because... 00:38:09.690 --> 00:38:11.236 Absolutely. 00:38:11.260 --> 00:38:13.236 That steak was cooked perfectly, and more importantly... 00:38:13.260 --> 00:38:15.360 - That sauce. - The sauce. 00:38:15.430 --> 00:38:17.530 That sauce was perfect. 00:38:17.630 --> 00:38:19.276 - Spot on. Spot on. - Yeah, yeah. 00:38:19.300 --> 00:38:22.830 It all comes down to croquembouche. 00:38:22.900 --> 00:38:24.640 I never thought I would say those words. 00:38:25.810 --> 00:38:27.116 It all comes down to croquembouche. 00:38:27.140 --> 00:38:28.486 It all comes down to croquembouche. 00:38:28.510 --> 00:38:31.686 We do know that it's between Jaine and Dustin, right? 00:38:31.710 --> 00:38:33.280 Right. 00:38:33.350 --> 00:38:38.096 And so Jaine didn't have time to make pate a choux, she went for crepes. 00:38:38.120 --> 00:38:41.750 The same exact ingredients that are in a pate a choux are in a crepe. 00:38:41.820 --> 00:38:43.050 It was such a good connection. 00:38:43.120 --> 00:38:45.460 So there's a huge connection between the two, right? 00:38:45.560 --> 00:38:47.266 - The pastry cream. - Yeah. 00:38:47.290 --> 00:38:51.606 It was like a fluffy, beautifully light, delicate... 00:38:51.630 --> 00:38:53.776 - Cloud of vanilla. - Cloud of vanilla. 00:38:53.800 --> 00:38:56.076 And I never would have imagined 00:38:56.100 --> 00:38:58.686 guava and pastry cream and crepes together. 00:38:58.710 --> 00:39:01.286 Dustin's interpretation of croquembouche, 00:39:01.310 --> 00:39:03.486 the curd, the whipped cream... 00:39:03.510 --> 00:39:05.956 The lime leaf did it for me. 00:39:05.980 --> 00:39:07.486 It was delicious. 00:39:07.510 --> 00:39:09.596 - And the sprinkle of sea salt on top. - -And the mint. 00:39:09.620 --> 00:39:11.756 - And the beautiful sugar work on top. - -Correct. 00:39:11.780 --> 00:39:13.996 - I mean... - The sugar work was great. 00:39:14.020 --> 00:39:18.496 Who do you think, Julia, what she would think about these dishes? 00:39:18.520 --> 00:39:22.960 - I think she would have found delight in everyone's dishes. - Mm-hmm. 00:39:23.030 --> 00:39:26.030 I think she would love what Bill did, 00:39:26.130 --> 00:39:30.130 because she would recognize Bill's food immediately. 00:39:30.240 --> 00:39:35.586 I think Dustin's food would surprise her in a delightful way. 00:39:35.610 --> 00:39:41.086 I think she would have fallen in love with Jaine's heart. 00:39:41.110 --> 00:39:45.450 I think she would have loved to have seen her take 00:39:45.520 --> 00:39:49.696 French food and bring it to her home. 00:39:49.720 --> 00:39:52.106 All of them are deserving of being here, 00:39:52.130 --> 00:39:53.906 but I think we know who the winner is. 00:39:53.930 --> 00:39:55.160 - Hmm. - Yeah. 00:39:58.400 --> 00:40:04.076 Today, you made us an incredible finale meal. 00:40:04.100 --> 00:40:06.686 Julia Child was my mentor. 00:40:06.710 --> 00:40:11.940 It's really moving to see her influence after all of this time. 00:40:12.040 --> 00:40:17.796 And I just think that what you did today would have made her so proud. 00:40:17.820 --> 00:40:21.796 The food we got today did not feel like food from a home cook. 00:40:21.820 --> 00:40:24.296 You all put your hearts into these dishes. 00:40:24.320 --> 00:40:26.460 I feel like I know so much about all of you 00:40:26.560 --> 00:40:28.606 just by eating your meals today. 00:40:28.630 --> 00:40:33.376 One of you will win a three-month course at Le Cordon Bleu in Paris 00:40:33.400 --> 00:40:37.176 and get to follow in Julia's own footsteps. 00:40:37.200 --> 00:40:39.686 No matter what the outcome, I want you to know 00:40:39.710 --> 00:40:43.386 how wonderful it's been watching you. 00:40:43.410 --> 00:40:47.210 It's reminded me why I fell in love with cooking in the first place. 00:40:48.110 --> 00:40:49.710 The winner is. 00:40:56.220 --> 00:40:57.460 Jaine. 00:41:01.260 --> 00:41:03.830 Jaine, we are so proud of you. 00:41:03.930 --> 00:41:07.776 You cook with so much heart, so much intuition. 00:41:07.800 --> 00:41:10.476 You wear all of your love of cooking, 00:41:10.500 --> 00:41:13.186 your love for Julia on your sleeve. 00:41:13.210 --> 00:41:16.786 It is just coming out of you in every single dish 00:41:16.810 --> 00:41:19.640 that we have seen over the course of these weeks. 00:41:19.710 --> 00:41:21.686 It's overwhelming. 00:41:21.710 --> 00:41:24.296 I love cooking and it always started with Julia, 00:41:24.320 --> 00:41:28.196 and she changed everything for me many, many years ago. 00:41:28.220 --> 00:41:30.896 And now she's changing everything again. 00:41:30.920 --> 00:41:34.106 And we have a little tiny bottle of champagne 00:41:34.130 --> 00:41:38.030 and I'll just pour you one glass just to lure you o. 00:41:38.130 --> 00:41:39.230 There. 00:41:39.400 --> 00:41:42.140 That's all for today. This is Julia Child. 00:41:42.210 --> 00:41:43.540 Bon appetit.