Surprise

[ Chuckles ] Doughnuts. Blue team -- I'm sorry, losers, you going down. Team blue ain't got nothing on us. Oh, snap. Oh [bleep] That thing is alive? I'm going to steal Carie. So, who do I get? Stephanie. Oh, my God. Carol, stop and think what you need to do. What a disaster. I think this is one of your best efforts. Ken, I'm going to have to ask you to turn in your apron. I'm sorry, Joe. NARRATOR: This year, 14 of the worst cooks in America have been drafted into culinary boot camp. ♪ Come on, red team ♪ Let's do it. NARRATOR: It's cook or be cooked... My spaghetti just turned brown. ...as they face their food fears. Aah! And if they can't handle the heat, their dreams of learning to cook will go up in smoke. Can Anne Burrell... Do not ever taste off your fingers in this kitchen again! ...and Bobby Flay... Would the blue team stop burning everything in the kitchen? ...teach these kitchen klutzes while pushing them to their limits? You better be glad they're holding me back! No pain... Ow! Mother...! ...no gain. We are officially cooking. What do I do? The two that fight to the end will cook a restaurant-quality meal for three of the nation's top culinary experts... Where are the plates? No more plates? ...for a chance to win $25,000. It's Anne versus Bobby as they take on... the worst cooks in America. -- Captions by VITAC -- Closed Captions provided by Scripps Networks, LLC. STEPHANIE: We should make some coffee this morning. DANNY: I'll make two cups of coffee. [ Gasps ] Oh, a party. What in the world is that? Why are there cats here, and what does this mean? What do cats have to do with cooking? Maybe we're cooking cat? [ Cat meows ] Maybe we're just going to Jersey since they're all fist pumping. [ Laughter ] We're going to go do some crazy stuff. There's a note. "Good morning, recruits. "It's time to roll up your sleeves "and see the error of your ways. "Find your Zen, for today, you must become a kitchen ninja." Hyah! Hyah! Hyah! Whoa! MIKE: So, let's be kitchen ninjas. Hyah! Chop, chop, chop, chop, chop, chop, chop, chop, chop, chop. My biggest obstacle is just getting over my fears. I got to win. I got to do it for my kids. And believe me, that money won't hurt, either. I'm ready to attack whatever is next like a kitchen ninja. Hyah! Konnichiwa! Does that mean get out of here? Conveyer belt? What kind of restaurant is this? Whoa! So, now that you guys have done pretty well at making single plates of food, we want to see how you guys can do in quantity. So, for today's Skill Drill Challenge, you guys will be making sushi rolls. The sushi challenge uses some techniques that they've learned so far, but they haven't had to produce en masse. Who here likes sushi? I'm not a fan. Because it comes from the ocean? Yes. I got attacked by an octopus when I was, like, way young, so seafood freaks me out completely. So, you're going to have to crank it out for the lunch crowd. We're actually feeding other people today. [ Laughter ] Lucky them. Feed the public? Um, I can't even feed our family. As my daughters would say, "OMG." So, these diners are going to show up hungry, and they expect very good-looking plates. I mean, it's sushi. It's got to be pristine. You guys are not done until they are, so time management is key. This is a team-versus-team competition. DANIELLE: Dun, dun, dun. You guys will have to divide and conquer. All right, you guys, follow us. Today we are going to show you guys how to make two basic rolls. I'm going to do a spicy salmon role. And I'm going to be doing a very basic California roll, starting with the star of the roll -- the crab. So, you break off the small guy, and then these little tendon things pull out. Those you don't want to eat. Even though we're not really cooking anything today, are knife cuts still important? ALL: Yes. Yes. Think back to our sandwich. Every bite needs to be the same. Every piece of the sushi roll needs to be the same. California roll has cucumbers, crab meat, and avocado on the inside. Take your knife and keep going right around the pit. And then it just twists right open. So, for the spicy salmon, I'm just going to shave this almost like a cube. I'm going to use some scallions, some green onions, and I'm going to make a spicy mayonnaise now. Going to start with mayonnaise and something called gochujang. Gochu what? Go-ju-jah! Go fishing. It's a fermented soybean and pepper paste. A little rice wine vinegar and then fish sauce. So, we're going to use some seaweed. I'm going to put one very, very thin layer of rice, and then, I'm just going to use our sushi mat to make our role. For California roll, though, we're doing an inside-out roll. Some sesame seed, and we turn it over. We're going to take our crab, cucumber, avocado, and we roll it over. There you go. Look at that. And then each half we're cutting in three. So, I'm going to take my spicy mayo and then a little bit of the tobiko on top for some crunch. They're fish eggs. Those become baby fish. Mnh! What's the matter? FLAY: Amber's got so many problems with fish. I'm not really sure I can help her. I'm a chef, not a psychologist. Give these guys a taste. AMBER: Oh, my gosh. [ With mouth full ] They're amazing. Cheers. Come on, Amber. BURRELL: Not bad, right? You taste the crunchiness from the tobiko? Kind of popping a little bit? That's not a party in my mouth. She's having aftershocks. [ Laughs ] Those crunchy things were hanging out in there. That's why we like it. They're the gift that keeps on giving. [ Shudders ] Okay, so, recruits, both teams are going to be making both rolls. Diners are going to fill out comment cards and decide which team is better based on quantity, quality, and presentation. Let's get the ball rolling, and time starts now. Now! Go! Go, go, go, go, go, go. Go, go, go, go, go. Let's do it. Let's do it. CAROL: God. [ Laughter ] DANNY: Careful. You got to be kidding me. Whoo, these are official. Nice. I don't know about this. I got bangs. Are you a ninja? I am a ninja, just like you. Going to go Crane, karate-kid style. Whoo! That's not good. Why would you -- Why would you cut like this? Nobody cuts like that. You two are doing salmon. We're doing California rolls because it's more complex. JAMIE: Ms. Carol is handling the salmon, Mike is getting cucumbers ready, and Carie is whipping up that spicy gu-gu-go-jo-ba mayo and the avocados. Time management is my Achilles' heel. You're going to cut the salmon, all of the salmon for everybody. I've never cut fish, so I get nervous. I shouldn't do it. Crap. This looks, like, a little ginormous. Remember, they have to go inside the rolls. Come on, let's go. Oh, my God. I feel like a fish out of water swimming upstream. You guys know what you're doing? Yes. Yes. Okay. I'm cracking the crab legs, Danielle is cutting the salmon and making the sauce, Amber is cutting avocado and cucumbers, and Danny is... [ Smacks lips ] Rice on the bumpy? Oh, we need both. We need both. Yes. Uh, salmon. Salmon, salmon. Some fish eggs. We'll get the fish eggs afterwards. Green things, rice, and seaweed paper. I can do all that. Danny is just like...[ Mumbles ] Doohickey behind you. I wonder if he does that at the doctor's office. "I am going to do an MRI of you 'cause"... [ Mumbles ] [ Chuckles ] Jamie, it's okay if you sacrifice a little of the perfection for volume. Okay. Remember, it's quantity and quality. Got it, Chef. These crab legs are giving me drama! I mean, kaflama, and that's a higher form of drama. Looks like I'm not going to make them so pretty. Let's just get through. Danielle, make sure it has enough heat in it. I'm in charge of making the spicy mayo. Here, you want to taste it? [ Sighs ] So I just decide to add some more of the red stuff. It's good. That doesn't sound like you're telling the truth. STEPHANIE: Oh, my God. It's moving. It's moving. It's moving. Aah! Gonna open soon, y'all. Let's hurry it up. Wait, wait, wait, wait, wait. We are not ready. Oh, shoot. Who's doing the rolls? JAMIE: Lunch rush is starting. People are coming. We got to get rolling. Time is dwindling. Aah! Oh, my God. It's moving. It's moving. It's moving, it's moving. Ugh. You guys, this is not working. Everything's falling out. This looks like a sea *** scene. Huge just slab of stuff. DANIELLE: All right, guys. I'm giving it a shot. Actually, I don't know what I'm doing. Don't say that. You're doing great. It's looking good. All right. All right. All right. Ready? Yeah, go for it. Oh, you got food up already? Hell, yeah, we got food up already. AMBER: Rolling on down the line. [ Imitates conveyor belt ] Oh, here it comes again. Blue team has rolls up. BURRELL: Wow. You guys, blue team is dusting you already. CARIE: The blue team already has several rolls up. We're starting to get way behind. We have got to step it up. BURRELL: You guys, they're coming any minute. My God. Oh, my gosh. Oh, my gosh. MIKE: If we lose, it's gonna be Godzilla and... [ Roars ] And, like, each of us is a building, and she's just... [ Imitates crashing ] So I finish the first sushi roll on the red team, and on the conveyor belt it goes. We got to keep ourselves in a groove. All right. People are here, you guys. Oh, shoot. AMBER: Jesus Christmas. Yikes! Oh, my gosh. CAROL: Lunch crowd's here, and they're smiling. How nice. I hope they ate before they came. They look hungry. Hi, everybody. It's lunchtime! I live in the city -- Manhattan! [ Laughs ] JAMIE: The customers are in front of me, right? So I'm rolling and rolling away, and they want to talk. Is everyone local? Do you all live local? Yeah. Okay. Everyone is asking me questions. "How long have you been doing this, are you having a good time?" Blah, blah, blah, blah, blah. I'm always ready for a conversation. [ Laughs ] Really? Let's go, Jamie. I see you slowing down. Mike, let's go. I'm sorry. I'm talking to my guests. You're not on the flight today. You can chit-chat after lunch. This is no joke. Oh, please. How's the weather outside? We're still waiting for red's California roll. Ooh. Yeah, this side of the restaurant hasn't gotten any sushi yet. Make sure everybody's got blue. Blue? Yeah, just look around. Ask if everybody's got blue. JAMIE: Get out of here. MIKE: What are you doing on this side? I'm making sure all of the guests get the blue sushi so they can judge us. Missing any blue? If they don't get our blue sushi, they can't judge us, and we won't win the challenge. Trying to come over and steal secrets? Unh-unh. Ain't nobody got time for that. They're waiting on red. I'm sorry. Jamie. Yes, Chef? Go fast, and tell Mike the same thing. She said we have to go faster. Come on, red. Focus. Focus, red. Boom. Yeah. And then finish strong. MIKE: Jamie and I are just rolling, rolling, rolling. Had to get our plates out. How about that? JAMIE: Salmon roll -- boom. California roll -- boom. Red team, red plate -- boom. Mike and I are knocking it out of here. You'd think it's a Tyson fight. We are on fire. I'm hoping that our slow start isn't going to affect the diners' votes. DANNY: There's like 1,000 people here. 1,004. Do what you were doing before you were here, because then that's gonna mess you up. As soon as we put the rolls out, they're gone. DANNY: The tides are turned. I'm checking my pulse. My heart is racing. Look, look, look, look, look. They forgot the little fish eggs. [ Gasps ] FLAY: They forgot the tobiko. They... Red team, where's the tobiko? I didn't put the fish eggs. Oh, my gosh. They're sitting there. The bowl -- bright orange. I don't know. Carol looks like she's having a down day. I think the California roll's good. Gets done. Pow. Knock it out. These guys are nice and tall. I think, overall, they look really good. Give it a taste. There's a little bit too much mayonnaise and tobiko. Right, right. That looks pretty good. It's good. I think, overall, they look great. It looks good, too. Nice job. Impressive. This is the last salmon roll. We're gonna cut this. Blue's looked better and tasted better. Taste-wise, red team did better. Found this in the blue California roll. It's a crab shell. That's really gross. Thanks for coming. For the worst cooks, they did pretty well. Yeah. Thank you for coming, everyone. So, great job today, guys. Thank you. Thank you. I'm holding the voting cards right here. Okay, so we're gonna start with quantity. The team that really kept the conveyor belt full with sushi is... the red team. Yes! 24, 22. [ Laughter ] DANNY: I want a recount. Bobby, I got to get you an abacus. The team that wins presentation is... ...the blue team. [ Cheering ] Red team -- 17, blue team -- 29. [ Laughs ] All right, so the next one's a tiebreaker, guys. And the winner in the category of quality is... Like, come on, Bobby. DANIELLE: Oh, my God. ...blue. [ All cheering ] 11 to 34. [ All cheering ] Wow! What happened? Great job, guys. Nailed it. Thank you, Chef Bobby. Great teamwork. So, you guys, this was a hard task. There's definitely going to be some more practice involved when it comes to making food for more than one person. Tomorrow in the Main Dish Challenge, we will deal with that again. Really? Again? I don't think I'm ready for the next challenge. We will see you back in boot camp. CAROL: The sushi challenge really shook my confidence. I realized I have to move my butt along a little faster. And that I think I can do. I think. What the heck's going on? What was that? Surprise! Surprise! Oh! [ Laughter ] Party? BURRELL: There's only a few short weeks left in boot camp, so the recruits need to be ready for any surprise that we send their way. Surprise! Life is full of surprises. Surprise! So, for today's Main Dish Challenge, you're going to cater a surprise birthday party. Uh, surprise? You'll each be creating your own version of two fun party foods. But we've got another surprise. Oh, no. Would you like to meet the host of our surprise party? Yes. Where's the party? Where's the party? Oh, my gosh! Hi. You know me? I'm Betsey Johnson. Hey! The designer lady. The clothes that she designs, they're out there. They're racy. That woman is legendary. Can I give you my present? Yes. Absolutely. Okay. Here we go. The Betsey Johnson move. Whoo! [ All cheering ] Howdy. [ Applause ] Classic cartwheel and a split? Bonus. I would love you guys to throw my daughter, Lulu, a surprise birthday party. I need your help. Okay, well, we got these guys to help us. She threw me a party last year when I turned 71, and so you guys are gonna do the same for her for me, right? Absolutely. Okeydoke. You guys up to this task? Totally. Absolutely. I can't wait. You're on. All right. See you later. See you at the surprise. Thank you. Good luck. All right, everybody. It's demo time. Come on over, guys. Come on this way. So, you guys are gonna be making party hors d'oeuvres for Betsey, Lulu, and 30 other guests, but here's the thing -- You're not gonna be replicating our recipes. We're just gonna inspire you. You'll be making your own version of these two dishes. I'm going to be making a chicken and broccoli rabe spring roll and also a stuffed mushroom with sausage and pancetta. I'm gonna make a spring roll filled with shrimp and Brussels sprouts. I'm also gonna make a stuffed piquillo pepper with a raw tuna salad. So, I'm gonna start by cooking my shrimp. You just want to cook shrimp until it's opaque. Once that happens, they're cooked. So, now I'm gonna make my spring roll mixture -- the herbs, the shrimp, the Brussels sprouts, and the chilies. Nice and savory. So, that's done. For my spring roll, coarsely chopping my broccoli rabe. Kind of like a cousin to broccoli, but it's very bitter. And I'm gonna toss it right in my pan with some hot chili pepper spread, and so it will really be a very big-flavored bite when you eat your little hors d'oeuvres. I'm just gonna take some of my mixture and put it sort of towards the back here. We fold it up like an envelope, and then we do the roll it up. Then we're gonna deep-fry these. [ Sizzling ] So, now I'm gonna show you a piquillo pepper filled with a raw tuna salad. So, it's gonna be the raw tuna, Dijon mustard, chipotle puree, capers, and then we're gonna very gently mix this together. See how pretty this is? Piquillo peppers, it's an amazing natural pocket. Texture and flavor -- That's what you want. So, your mushroom, think about flavors that work together in all kinds of delicious ways. I'm gonna do a little pancetta and a little sausage stuffing. And I'm putting some parmesan cheese in here, some bread crumbs, and I'm gonna toss it right in my mushrooms. All right, so in the oven. JAMIE: When I have parties, I'm in charge of the cocktail list, and that's it. We're feeding a whole lot of people in this party today. Are they crazy? They done bumped their damn head. So, here you guys go. Ooh. Mm. That's good, too. You guys will have 90 minutes to cook. Your time starts... Hey, hey. Not so fast. We have one more little wrinkle. Oh! I don't think I can handle any more surprises today. What the heck's going on? Surprise! FLAY: Surprise, everybody. Chef Anne and Chef Bobby's huge heads, piñata style. It's crazy. I have seen everything now. Something that you guys will need awaits you in these piñatas. [ Rattling ] All right, who on my team wants to beat me up? Come on, come on. [ Laughs ] Yeah, I know you guys want to. Fine. I'll do it. This is not a trick, is it? No, of course not. Oh, no. Go ahead. Hit it. DANNY: Whoo-hoo! AMBER: Holy crap! In the piñata, there are candies that the recruits must taste and then use that flavor for inspiration for their spring rolls. Sorry, Chef Bobby. And your time starts now. FLAY: Now! Go, go, go. Get that candy. These candies are not labeled. They're gonna have to taste them and just figure out what the flavor is. This is really testing the recruits' palates and how creative they can be with flavor. [ Lips smacking ] What the heck is this? Tastes like cough syrup. Carol, I got it. Basil -- It is basil. It tastes, like, orange-y a little bit. I have to put orange in a spring roll? This is a strong flavor. I think it's straight up ginger. Yeah! Yeah. Got it. Oh, man. I got it. It's honey. Let's write it down. Okay, got it. Ginger is my secret ingredient. They look like little knuckles. I've never cooked with ginger before, so I don't even know if I'm putting enough in or if it might be too much. I'm just gonna go with it. This is where the nails come in handy. It's a little bitter, all the orange. I never knew how much work went into stuffing a spring roll. I thought it was just grease. So, I'm trying to decide what I want to do to make my spring roll look pretty, and I see a purple cabbage. I think it'll give it a bright color. It smells like radish and not cabbage. I don't know what to do with this thing. I don't think you're supposed to grate cabbage. DANNY: My secret ingredient is honey. I'm putting a little honey here. I'm putting a little honey there. You guys have any honey over there? I want Bobby to taste the freakin' honey. I'm gonna do sour cream in the honey. Honey is everywhere. Seriously, no more embarrassing dad for me. I'm making good food from now on. Anybody got honey? DANIELLE: My candy is lemon. I'm thinking I'm gonna just put a little bit of lemon juice into my shrimp. I'm not a big shrimp person. Actually, I'm not a shrimp person at all. Did you taste your filling? You didn't taste it? [ Sighs ] Are you kidding me? DANIELLE: It tastes good, actually... for shrimp. How much chicken are you using? Just one pack? Just one pack, yeah. For 30 people? I have no idea how I'm going to cater a surprise party. Clueless. [ Stutters ] God. Dice, Carol. Dice, dice. I'm feeling overwhelmed, and as a result, I feel like everything is slow motion or almost frozen in time. Carol. Let's not get too bogged down with your mise en place. Yeah, really. I'm in big trouble. Oh, God. I don't have an egg. STEPHANIE: 38 minutes. Run. Run, yes. Ugh. We got some spring rolls happening. AMBER: Let's do this. All right, let's try to make one of these things. Wow. What an ugly roll. [ Breathing heavily ] Deep breath. [ Exhales sharply ] This spring roll is like origami 101. It looks easy, but doing it is super hard. [ Laughing ] How are we doing, red team? Are we rolling, rolling, rolling? We're trying to roll. All right. Let's do better than trying. [ Squeals ] Ridiculous. CAROL: Oh, man. Crap. I can't even get the spring roll package open. Not a good start. Not at all. Not at all. I think that should be good. To get the perfect spring roll, pull the bottom up, and then you very gently -- like you're going to wrap a baby in a blanket at night -- roll, roll, roll to the top, and then it just folds over. I mean, it's, like, so magical. Mm. I think it tastes great. I'm putting a bunch of basil in those spring rolls so everything just marries and the basil flavor comes out when Chef Anne bites into it. Yes, indeed. Ugh. I can't believe people are gonna eat our food again. I want to be able to make really great meals for my husband and our 10-month-old daughter. I don't like cooking for a lot of people. Serving three people is doable, but for 30 people, that's a lot of pressure. 30 things of each! Think positive. All right, all right. You got to go faster. I'm sorry. Yes. You really, really, really, have to go faster. I don't know why cooking is such a challenge for me. Hurry up. Whatever you do, Carol, do it fast. I received my Master's in economics, I've raised my children, and learning how to cook is the next thing I want to achieve. Just keep moving forward. Quick, quick, quick. But I'm so slow. At this point, I'm afraid I won't get everything done. [ Sighs ] This is crazy. I haven't even started on my mushroom stuff yet. Normally when I'm throwing a party, I'm not the one that's catering. Mike, how much longer do you think these things need? MIKE: Golden brown. I guess a little bit more. But food is a major part of my family heritage, so I don't want to screw this up. I cut an onion. For my stuffed mushroom, I'm using turkey, soy sauce, rosemary, and bread crumbs. I hope this is good. Really? Surprise. Oh! [ Both laugh ] Not cute. [ Both laugh ] What? 33 minutes, everybody! Okay. For my mushrooms today, I'm gonna use veal, hot coppa, fontina cheese... Carol, this is a workout. Bicep. Bicep. Boom, boom, boom. I want to be the winner of this challenge, because last week -- ooh. Tankville. Oh, my God. Really? Really. So today my food is gonna be pumped with flavor. Two. This should be enough. I want to have surprisingly delicious appetizers for this party. [ Laughs ] I'm making a sour cream and wasabi cream sauce with seasoned sausage in the middle and sprinkled potato chips on top. I tasted the Greek yogurt. I'm gonna use sour cream with sausage instead of the Greek yogurt. This is not going to be a good surprise. 20 minutes! MIKE: I got both hands going. I'm Spider-Man, just shooting webs into these mushrooms, getting all of them set so I can throw them in the oven. Boom. Yes. Love that. Ham, tomatoes, and parsley. I mean, I love ham. My mom puts ham in sandwiches, so I'm pretty familiar with ham. So I know I like ham, and I feel like everybody else likes ham, so why not use ham? Is bacon in here? Yes, sir. And you have ham over here? Yes. You like pork. I love pork. All right. JAMIE: 10 minutes. Betsey Johnson, ow! Get it together for her. AMBER: The clock is ticking. [ Imitates clock ticking ] I only have four kids. How in the heck am I gonna feed this many people? I do not have time to make sure that this is just the most fabulous piquillo pepper. I just need to get the quantity out there. Ground beef, green onions, salt, pepper, and some more of that gochujang. But it might not be the best decision. Just gives it a kick. Hyah! Guys, one minute. Carol, you better hurry up. Come on, baby, cook. Soy sauce, soy sauce. I got four left. I got to plate them. FLAY: 5, 4, 3, 2, 1. Hands up. You're done. Step away from the stove. It's party time. Get your food, and let'*** it! CARIE: I am getting ready to feed all these people and a famous fashion designer and her daughter? Breathe, Carie. Breathe. CAROL: This is it. Scary. [ Sighs ] It's party time. AMBER: Hi, everybody. Hi. Hello. CAROL: When I walk in, I see that there are so many people. Hi. And I hope they had a lot to drink. Oops. All right. All right, guys. Shh, shh, shh, shh, shh, shh. Shh! Where are you taking me? I don't really know. Okay, lights down. They're coming, guys. [ Laughs ] ALL: Surprise! Aah! [ All cheering ] Oh, my God! Happy birthday, Lulu! What is this? Happy birthday! That was good. That looked good. Oh, Bobby and Anne did this whole party for you. This is amazing. Happy birthday. Happy birthday. I've never had a surprise birthday party thrown for me. Happy birthday. I love you. Aw. [ Indistinct conversations ] [ Laughs ] BETSEY: We're hungry. Let's eat and drink. All right, we got lots of food here. We don't know what it's gonna be like, but we can try. I'm sure it's amazing. Mm-mm-mm. The recruits have used their candy flavors as inspiration for the major flavoring in their spring rolls. There's cucumbers, there's parsley, and there's, like, a hint of something that I want you guys to figure it out. So now it's our turn to try to find the surprise of what the flavor is. Cut shrimp and apples with a sweet honey sauce. Danny, are you hitting on the customers? Come back! Come back. It's judgment time. I hope they taste my secret candy ingredient. FLAY: I got it. I know what the ingredient is. Okay. You used way too much of it. Does it come from a bee? Ding-ding-ding. Yes. Honey. Yeah, and it leaves you with the honey. Exactly. This one is a bite-sized pepper with a sour cream and wasabi sauce topped with chopped potato chips. People don't know what the topping is. This actually worked better than I thought it was gonna work. Okay. Thank you very much, Chef. Nice to meet you. Wow. Let's move on, Ms. Johnson. Welcome. So, let me see if I can figure out what the secret ingredient is. It's in here, right? Yes. I give up. What is it? It's orange. It's orange. Yeah. You can't taste it? No. We want you to step it up, 'cause I think you can do that. Indeed. Thank you. Thank you. All right, Betsey, so this is Amber. Hi, Betsey. Amber. What do you have? That is a piquillo pepper. Betsey's going for it. Oh, it's slimy, but it's beautiful. Lots of spice. Whoa. Oh, no. Flavor. What do we have here? I have spring rolls with shrimp and cabbage. Is the secret ingredient honey? No. All right, what's your candy? Ginger. Oh, it's ginger. Ginger. Did anybody come over here and say, "Wow, I can really taste the ginger in your spring rolls"? No, they didn't, Bobby. Right. Well, you know how to tattoo. Yes. Cooking...eh. Who knows? Betsey. This is Danielle. So, what do you have here? It's piquillo peppers stuffed with apples, bacon, and cheddar cheese. Yum-yum. The rabbit likes the apples. Yum-yum. [ Laughs ] Rabbits like carrots. What do you have here? This is a spring roll stuffed with shrimp, cabbage, with chili sauce and carrots. I don't taste anything that you didn't mention. I give up. What is it? It was lemon. Did you use the zest? No. I don't taste the lemon. At this point, there should be no flat food on this team. It's flat? It's like it's one note. I'm gonna get so fat tonight. It's okay. You're allowed. And I try to eat healthy as much as I can. BURRELL: All right, chatty Cathy. I'm sorry. Thank you for coming. MAN: Good luck. Thank you. All right. Chatty Cathy. So, I have to say, what I'm seeing here, your spring rolls look very uniform. Oh, thank you, Chef. This is amazing. Thank you. Your candy was basil? Yes, Chef. I definitely got your flavor profile. The chicken's very moist. Yeah. You are very much heading in a good direction here. I think, overall, you did a nice job. Thank you, Chef. Thank you. So, let's see here. This looks beautiful. This is the birthday girl. Happy birthday. Hi! Grab a napkin, and dine on in. Filling on the inside, to me, is a little on the dry side. I think, though, your spring roll tastes a lot like ginger. Yes! Yes. Yes, it is. You did a very good job with that flavor profile. My rolls are a big hit with the ladies. My spring rolls. [ Rim shot ] Carie, how are you? CARIE: Hi, Lulu. Happy birthday. Hi. Thank you so much. It's spicy. It's got a spicy kick to it. So, let me guess. Was your candy orange? Yes, ma'am. I got the orange coming right through. But these are not the most beautiful spring rolls I've ever seen. I was kind of nervous. When I saw these, I was like, "I'm scared of this one." Maybe purple cabbage not the best idea. I did the opposite. I was thinking that that would, like, add color to it. It did but not in a good way. Ugh. Hi, Carol. Hi, Chef Anne. How are you? Hi, Lulu. Happy birthday. Thank you so much. Your spring rolls look pretty good. It is indiscernible to me what your candy was. So, what was your candy? Lime. Lime. Lime. I didn't get any of that in there. The inside tastes like nothing. Ugh. It was a toughie for you today, wasn't it? Ugh! You have no idea. I cannot cook at all, so the fact that you're here and trying is very admirable. So fun to hang out with you guys. I know. And thanks for being our tasters. Thank you so much, Bobby and Anne. Did you have a good time? This was amazing. Enjoy the rest of the party. See you guys. Bye. Thank you. Bye. I'm so full. You're full? Oh, my God. The party's winding down. The food is all gone. What's next? The party's over for one of us. JAMIE: Ciao, everybody. So, you guys, there's only a few weeks left. We are really whittling down our recruits on each team. Some of you really surprised us with how far you've come, but unfortunately for two of you, the party's over. Red team, some of you were in the weeds a little bit, but one of you really did satisfy the crowd more than the rest. The winner on the red team this week is... ...Jamie. Thank you. You definitely have made a lot of progress. Yay! I did it! Surprise! I won. I won another one. So, blue team, some of you were definitely able to deliver some good food and make a party happen. One of you in particular did the best job at making that happen. The winner of this week's challenge is... ...Danny. Congratulations. Thank you. A lot of the guests were very happy with what you did. I feel ecstatic. This is, like, seriously like graduating medical school. I could be a caterer. So, also safe on the red team this week is... ...Mike. So, I'm sorry to ask Carie and Carol to step forward. So, the other person who is safe on the blue team is... ...Stephanie. Thank you so much. Congratulations. Danielle and Amber, obviously that puts you guys in the bottom two. Please step forward. Carie and Carol, you both have shown marked improvement, and this decision is incredibly difficult. Carie, your spring rolls didn't look that beautiful, and it really basically tasted dry. Carol, ultimately your spring rolls needed a lot more seasoning, and you get flustered, and this process doesn't seem to be getting any easier for you. The person who is safe this week in boot camp is... ...Carie. Thank you, Chef Anne. That means, Carol, I'm so sorry to have to ask you for your apron. I've enjoyed so very much having you on my team. CAROL: It's really been a wonderful opportunity to have Chef Anne Burrell teach me how to cook. When I get home, I look forward to making dinner with friends and demonstrate what skills I've learned. Maybe they'd eat around 10:00, but after champagne and wine, it wouldn't matter. [ Chuckles ] FLAY: This is a really tough one. I think that you've been amazing students up to this point, but you guys had the toughest nights. Danielle, your spring roll was kind of flat in terms of flavor, and that kind of puts you behind the eight ball, 'cause we were all about flavor on this side. And, Amber, I thought this was, like, one of your weakest weeks, unfortunately. Your secret ingredient was ginger. I was surprised that you didn't have more flavor, 'cause that's really -- I think that's your thing. You progressed so much, but this week, you sort of took a step back. So, the person who's safe is... ...Amber. Danielle, I'm sorry. Obviously, you know that means I have to ask you for your apron back, but I am so proud of you, and I think that you are gonna be a really good cook at home. So, congratulations. DANIELLE: I'm mostly disappointed in myself, but I've come really far, and I'm just gonna stay on this track. When my daughter's older, I know that I'll be able to cook for her and provide her with great meals. NARRATOR: On the next "Worst Cooks in America"... [ Alarm ringing ] Ding, ding, ding, ding. Bing, bing, bing, bing. Good morning, recruits. Is this a chef slumber party? Ooh! This is it. Are you guys curious about what's happening to this sheet? Oh! Aah! Ooh, ooh, ooh, ooh. Ew. [ Spits ] I don't think I can handle this anymore.