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I'm pretty excited. Hopefully I get to prove myself
a little bit more in this challenge than I did the last one. Robbie, you wanna grab the colatura?
It's over by, uh, the Dijon and stuff. My day-to-day job is doing
fine-dining tasting menus. Food critics are the type
of people I like to cook for. I think they understand the food I make, and I think it's gonna help me a lot
in the judging. So pretty much I have all my sauces ready.
I can get them in pots. I got my halibut already on the tray,
buttered, ready to go into the oven. So pretty much
I have almost everything done. I have three chefs to help me do things, but honestly,
I don't really need the help. - [Renee] Mike, what do you need me to do?
- Okay. To be honest, this close to the finale,
I just like to do everything myself. Um... But I have a few things
I can get 'em to do. Serge, can you make me a beurre monté? Just salt, a little bit of lemon juice
and one pound of beurre monté
a little bit more in this challenge than I did the last one. Robbie, you wanna grab the colatura?
It's over by, uh, the Dijon and stuff. My day-to-day job is doing
fine-dining tasting menus. Food critics are the type
of people I like to cook for. I think they understand the food I make, and I think it's gonna help me a lot
in the judging. So pretty much I have all my sauces ready.
I can get them in pots. I got my halibut already on the tray,
buttered, ready to go into the oven. So pretty much
I have almost everything done. I have three chefs to help me do things, but honestly,
I don't really need the help. - [Renee] Mike, what do you need me to do?
- Okay. To be honest, this close to the finale,
I just like to do everything myself. Um... But I have a few things
I can get 'em to do. Serge, can you make me a beurre monté? Just salt, a little bit of lemon juice
and one pound of beurre monté
Full Transcript
00:00:01.000 --> 00:00:01.876
I'm pretty excited.
00:00:01.959 --> 00:00:04.599
Hopefully I get to prove myself
a little bit more in this challenge
00:00:04.628 --> 00:00:05.838
than I did the last one.
00:00:07.173 --> 00:00:10.718
Robbie, you wanna grab the colatura?
It's over by, uh, the Dijon and stuff.
00:00:10.801 --> 00:00:13.971
My day-to-day job is doing
fine-dining tasting menus.
00:00:14.055 --> 00:00:16.307
Food critics are the type
of people I like to cook for.
00:00:16.039 --> 00:00:18.001
I think they understand the food I make,
00:00:18.142 --> 00:00:21.103
and I think it's gonna help me a lot
in the judging.
00:00:22.188 --> 00:00:25.149
So pretty much I have all my sauces ready.
I can get them in pots.
00:00:25.232 --> 00:00:29.695
I got my halibut already on the tray,
buttered, ready to go into the oven.
00:00:29.779 --> 00:00:31.614
So pretty much
I have almost everything done.
00:00:31.697 --> 00:00:33.616
I have three chefs to help me do things,
00:00:33.699 --> 00:00:35.379
but honestly,
I don't really need the help.
00:00:35.451 --> 00:00:38.001
- [Renee] Mike, what do you need me to do?
- Okay.
00:00:38.162 --> 00:00:42.291
To be honest, this close to the finale,
I just like to do everything myself.
00:00:42.375 --> 00:00:43.375
Um...
00:00:43.417 --> 00:00:46.017
But I have a few things
I can get 'em to do.
00:00:46.253 --> 00:00:48.839
Serge, can you make me a beurre monté?
00:00:48.923 --> 00:00:51.675
Just salt, a little bit of lemon juice
and one pound of beurre monté.
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Movie Summary
Follows eleven chefs who will cook and cohabit with one another as they compete to become the ultimate chef's chef and win $100,000.