Facing Food Fears

(man) PREVIOUSLY ON "WORST COOKS IN AMERICA"... (Anne) WE ARE THROWING A GAME DAY PARTY. TOUCHDOWN! GEORG IS NOT CONFIDENT IN THE KITCHEN. TERRIBLE. WHY NOT USE A SAUTé PAN? WE HAVE TALKED ABOUT USING THE RIGHT EQUIPMENT SORRY. KAT, YOU FIGURE OUT SOME WAY TO GET THAT FILLING DONE. THAT'S GONNA MAKE YOUR TASTE BUDS DANCE. THAT'S DELICIOUS. THE WINNER IS CARLOS. (Robert) KELLY, PLEASE TURN IN YOUR APRON. JEN, YOU DID NOT MAKE THE CUT. THE COUNTRY'S WORST HOME COOKS ARE COMPETING IN AN INTENSE KITCHEN BOOT CAMP RUN BY ACCLAIMED CHEFS ANNE BURRELL AND ROBERT IRVINE. THE FINAL TWO RECRUITS WILL HAVE TO COOK A RESTAURANT-QUALITY MEAL FOR THREE OF THE NATION'S TOUGHEST FOOD CRITICS. WHO WILL WIN AND TRANSFORM FROM KITCHEN ZERO TO KITCHEN HERO, AND WHO WILL REMAIN THE WORST COOKS IN AMERICA? Closed Captions provided by Scripps Networks, LLC. Captioned by Closed Captioning Services, Inc. (Carlos) TODAY, WE ARE GOING TO MEET CHEF ANNE AND CHEF ROBERT IN SOME PART OF BROOKLYN. I'M THINKING TO MYSELF, OH, GOD, HERE WE GO. WHAT'S NEXT? (Kat) TO BE ONE OF THE FINAL THREE OF THE RED TEAM, I AM SO PROUD OF ME, AND I'M FEELING REALLY CONFIDENT ABOUT MY COOKING. (Ty) I MISS MY FAMILY TO PIECES, BUT THAT'S WHAT I'M HERE FOR-- TO IMPROVE MY COOKING SO I CAN IMPROVE THE LIVES OF MY FAMILY. SO I WILL GET TO THE TOP. WE ARRIVE AT AN ESTABLISHMENT CALLED THE MEAT HOOK. THERE ARE CASES OF MEAT, SAUSAGES. SO OBVIOUSLY, THERE'S GOING TO BE SOMETHING TO DO WITH MEATS. (all) HELLO, CHEFS. ONLY A FEW MORE LESSONS BETWEEN NOW AND THE FINAL CHALLENGE. IF YOU THINK YOU'RE GONNA REPRESENT CHEF ANNE OR MYSELF, YOU HAVE TO SHOW US HOW CONFIDENT AND FEARLESS YOU ARE IN THE KITCHEN. TODAY, YOU GUYS ARE GOING TO MAKE VIRTUALLY EVERY COMPONENT OF YOUR DISH FROM SCRATCH, AND THAT INCLUDES STUFFING YOUR OWN SAUSAGES. HA-HA. THIS IS SOMETHING I'VE ALWAYS WANTED TO KNOW HOW TO DO. MY HUSBAND HUNTS, SO I MEAN, WHEN HE BRINGS HOME DEER, WE CAN JUST TURN IT INTO SAUSAGE. I'M GONNA MAKE AN HERB SAUSAGE, WHICH IS VERY TRADITIONAL IN EUROPE. I AM GOING TO BE MAKING MORE OF A TRADITIONAL FENNEL ITALIAN SAUSAGE. WE'RE BOTH USING PORK SHOULDER. I'M GONNA GO AHEAD AND FLAVOR THIS WITH SOME SALT, FENNEL SEED, AND A LITTLE GROUND CORIANDER, AND, OF COURSE, SOME GARLIC. AND THEN I'M GONNA GRIND IT. (Ty) I'VE NEVER USED ANY OF THIS TYPE STUFF BEFORE IN MY LIFE, BUT I'M CONFIDENT I CAN PULL IT OFF, BECAUSE I LIKE BIG SAUSAGES. SO WE'RE GONNA TAKE 2 TABLESPOONS OF SALT, CARAWAY SEED, A PINCH OF IT, OREGANO. NOW WE'RE GONNA MAKE OUR SAUSAGE, SO WE'RE GONNA ADD THE HORN, PUT IT IN AND TWIST. AND THERE WE ARE. AND WE HAVE THESE THINGS THAT ARE HOG CASINGS. (all) INTESTINES. THEY ARE INTESTINES, RIGHT. SO NASTY. I BREAK THE END OF THIS SO THERE'S NO AIR POCKETS AND IT COMES OUT EVENLY. IT'S IMPORTANT TO USE YOUR LITTLE PRICKER SO WHEN WE COOK OUR SAUSAGE, YOU DON'T HAVE BLOWOUTS IN THE CASING. WE'RE HAVING A NICE FLOW OF MEAT. IT'S NICE AND TIGHT, NO AIR BUBBLES. I'M HOLDING IT SO IT COMES OUT EVENLY. OKAY, WE HAVE A NICE SAUSAGE. AND TIE IT OFF. I'M REALLY EXCITED TO PUMP THAT SAUSAGE OUT, BUT I HAVE A FEELING THIS IS GONNA BE A LOT HARDER THAN IT LOOKS. NOW YOU GUYS ARE GONNA MAKE YOUR OWN SAUSAGE. YEAH! YOU GOT 30 MINUTES. YOUR TIME STARTS NOW. ♪♪ I DIDN'T MEASURE ANYTHING, BECAUSE I TRIED TO REPLICATE EXACTLY WHAT CHEF ROBERT DID WITHOUT OVERTHINKING IT, SO HOPEFULLY, IT'LL TASTE LIKE A SMALL PIECE OF HEAVEN. (Robert) YOU HAVE 15 MINUTES LEFT. OH, NO. I DIDN'T KNOW IT WOULD COME OUT THAT FAST. LET'S SEE. ALL OF THIS STUFF IS SO NEW TO ME. MY TOP CAME OFF. IT JUST FELL OFF WHEN I STARTED DOING IT. ALL RIGHT, KAT, YOU GOT THIS. KAT SEEMS TO BE REALLY STRUGGLING. (Georg) I CAN'T EVEN BELIEVE IT. IT'S A SAUSAGE MIRACLE. THERESA, MY WIFE, SHE WOULD BE AMAZED. I HAVE NEVER STUFFED A SAUSAGE. ALL RIGHT. IT'S ALL GOOD. IT'S ALL GOOD. DID YOU PRICK IT? I TRIED TO, BUT I DON'T KNOW IF IT POKES ALL THE WAY THROUGH. HOPEFULLY, THIS ALL GOES SMOOTHLY. LOOK AT THIS. WE'RE MAKING SAUSAGE. (Ty) KEEP UP THE GOOD WORK, SISTER GIRL. (Carlos) AWESOME. WELL, THANK YOU. IT'S MAKING ME PROUD. FIVE, FOUR, THREE, TWO, ONE. LET'S GO, WHOO-HOO! (Robert) GOOD JOB. (Kelsey) MY SAUSAGE, IT LOOKS GREAT, AND I CAN'T BELIEVE I DID IT. I'M HOPING THAT I DID IT ALL CORRECTLY. YOU JUST MADE YOUR VERY OWN SAUSAGE. NOW YOU HAVE TO INCORPORATE THAT INTO A FULL MEAL. OKAY, BLUE TEAM, FOLLOW ME. BYE, CHEF ANNE. (Robert) WE ARE GONNA MAKE HERB SAUSAGE, ALONG WITH A RED PEPPER SPAETZLE AND A BEAUTIFUL CREAM SAUCE. I ALREADY STARTED BROWNING MY SAUSAGE. NOW WE'RE GONNA MAKE OUR SPAETZLE. SPAETZLE IS A GERMAN PASTA, A DOUGH. I'M GONNA TAKE A RED PEPPER, GOAT CHEESE, 4 TABLESPOONS CHICKEN STOCK, BLEND IT. INTO THAT GOES 3 CUPS OF FLOUR, THREE EGGS. YOU WANT TO PULSE IT. NOW HERE'S THE TRICKY PART. I POUR THE MIXTURE IN, AND THEN USING THE SCRAPER, GO LIKE THIS. YES. THIS WILL BE SOMETHING I CAN DEFINITELY MAKE FOR MY WIFE AND FULLY IMPRESSES HER. I'LL GET A LOT OF LOVIN' IF I CAN PULL THAT ONE OFF. OKAY, SO WE'RE GONNA MAKE OUR CREAM SAUCE-- A LITTLE BIT OF BUTTER, CHICKEN STOCK, CREAM, THYME, AND OUR GRUYèRE CHEESE. AND MIX. THIS IS A VERY TECHNICAL DISH TO MAKE. SO IT MAKES ME NERVOUS. OUR SPAETZLE GOES IN THE MIDDLE, OUR SAUSAGE. SAUCE OVER THE TOP, A LITTLE CHOPPED PARSLEY, AND THERE WE ARE. LET'S TASTE. (Kelsey) IT'S SO GOOD. IT'S ALMOST LIKE ADULT MACARONI AND CHEESE WITH HOT DOGS. GOOD. MY TEAM IS MAKING POLENTA CAKES WITH A QUICK SAUSAGE RAGOUT. WE'RE GONNA TAKE OUR SAUSAGE, AND WE'RE JUST GOING TO TOSS IT IN THE OVEN. MOVING ON TO POLENTA. SO I HAVE 2 CUPS OF WATER, 1 CUP OF MILK, SOME CAYENNE, AND I HAVE SOME SALT. WE'RE GONNA BRING THIS TO A BOIL. GO AHEAD AND ADD OUR POLENTA. AND ONCE IT'S NICE, NICE AND THICK, GET IT INTO OUR PREPARED DISH AND INTO THE FRIDGE. WE WANT IT TO FIRM UP, BECAUSE WE'RE GONNA MAKE POLENTA CAKES. THIS WHOLE MILK AND CORNMEAL THING, UH, MY FATHER USED TO MAKE STUFF LIKE THIS. IT GIVES ME OUT A BIT. IN THE FRIDGE RIGHT AWAY. MOVING ON WITH OUR SAUSAGE RAGOUT. WE'RE GONNA USE ONE ONION. WE'RE GONNA USE HALF A FENNEL AND ONE CLOVE OF GARLIC. PURéE THEM. NOW WE'RE GONNA BROWN 'EM. SO WE'RE GONNA PURéE OUR SAUSAGE. NOW IT'S GOING RIGHT INTO OUR PAN. ADD IN A LITTLE TOMATO PASTE. (Kat) THERE'S A LOT OF COMPONENTS THAT NEED TO GO INTO MAKING THIS DISH--SO HARD. LET'S GO AHEAD AND GET POLENTA. ONCE IT COOLS DOWN, IT GETS REALLY NICE AND FIRM, OKAY? TURN IT RIGHT OUT. I THINK I'M GONNA DO ABOUT TWO OF MY POLENTA CAKES. WE'RE GONNA BROWN 'EM ON BOTH SIDES. WE'RE GONNA DO ONE, AND WE'LL DO TWO. WE'LL KIND OF LEAN IT RIGHT ON THERE. SAUCE DONE. SO I'M GONNA GIVE THIS A LITTLE DELIGHTFUL SPOON. GIVE A LITTLE SPRINKLE OF PARMIGIANO. (all) YES. AWESOME. SPICY, GARLICKY, BUT NOT TOO MUCH. I WOULD LOVE TO WIN THIS CHALLENGE. CAN I DO IT? YEAH! OKAY, YOU'VE GOT 45 MINUTES. NOW. WHOO-HOO, WHOO-HOO. CARLOS, DID YOU ADD OIL TO YOURS BEFORE YOU PUT THE VEGGIES IN? THANK YOU. (Carlos) THEY'RE ALL SCARED OF ME RIGHT NOW. (chuckles) I HAVE A WHOLE NEW CONFIDENCE IN THE KITCHEN. AND THE MORE I LEARN, THE MORE MY FAMILY WILL SEE THAT I'M NOT THE BABY ANYMORE, THAT I CAN ACTUALLY FEND FOR MYSELF. (Anne) YOU BETTER BUST A MOVE WITH THOSE POLENTA CAKES, QUICK, QUICK, QUICK, QUICK. CARLOS IS CLEARLY THE BEST COOK. I HAVE THAT PRESSURE TO CONSTANTLY PRODUCE AND TRY TO OUTDO HIM. IT'S HAVING A MENTAL EFFECT ON ME. A LITTLE BIT OF A MESS. THE STATION IS A HOT MESS. YOU SHOULD KNOW BETTER BY NOW. WE'RE ALL HUSTLING. I DON'T WANT TO HAVE MY HEAD DOWN LOOKING AT MY NOTES THE WHOLE TIME. I'M TRYING TO MULTITASK. AFTER I BROWN THE SAUSAGE, I CONTINUE TO WORK ON MY SPAETZLE, THROW IT IN THE FOOD PROCESSOR. THEN I POUR IN 1 CUP OF CHICKEN BROTH... SO I'M WATCHING TY MAKE HIS SPAETZLE BATTER, AND I SEE HIM POUR 1 CUP OF CHICKEN STOCK, 2 CUPS OF CHICKEN STOCK, 3 CUPS OF CHICKEN STOCK, 4 CUPS OF CHICKEN STOCK. THERE IS NO CUPS OF CHICKEN STOCK IN THIS, TY. IT'S 4 TABLESPOONS. SO TY MADE A MAJOR MISTAKE. COMING UP... IT LOOKS LIKE YOU DID THIS MEAL BLINDFOLDED. OH! THERE IS NO FOOD THAT IS OFF-LIMITS. OH! THIS IS THE GREATEST FEAR I WILL EVER HAVE TO OVERCOME. OH, MY GOD! THIS WEEK IS ALL ABOUT FACING YOUR FEARS. THERE CAN'T BE ANY FEARS WHEN YOU WALK INTO A KITCHEN. YOU HAVE TO BE CALM, COLLECTED... YOU'VE GOTTA BE FREAKING KIDDING ME. IN CONTROL, ESPECIALLY IF YOU'RE GONNA REPRESENT ME OR CHEF ANNE. (Ty) I'M MAKING MY SPAETZLE, AND THEN I GET TO THE STAGE WHERE I NEED TO POUR IN THE CHICKEN BROTH, AND IT JUST DOESN'T LOOK RIGHT. INSTEAD OF USING TABLESPOONS, HE USES CUPS OF CHICKEN STOCK. IT HITS ME, LET ME CHECK THE RECIPE JUST TO DOUBLE-CHECK. OH. I HAD TO DUMP EVERYTHING OUT AND PRETTY MUCH START FROM SCRATCH AGAIN. I MADE A MISTAKE, BUT I THINK I FIXED IT. I'M GLAD THAT YOU TRIED TO FIX YOUR MISTAKE. THANK YOU. AND I GET THE SAUSAGES ONTO THE SKILLET AND START TO BROWN 'EM, IT'S KIND OF EXPLODING, SO AT THE MOMENT, I'M NOT VERY HAPPY WITH IT. (Robert) KELSEY'S CASING JUST BROKE, BECAUSE IT HAD AIR POCKETS IN IT. (Kelsey) I DON'T WANT TO HAVE THE OTHER ONE EXPLODE, SO I SET IT ASIDE AND LET IT REST A LITTLE BIT. NOPE. YOU NEED TO FOCUS. THERE'S SOMETHING GOING ON WITH YOU, AND I'M NOT LIKING IT. I AM NOT MYSELF AT ALL. I JUST DON'T EVEN KNOW WHAT I'M DOING. TAKE A STEP BACK, CALM DOWN, AND GET YOURSELF TOGETHER. (Kat) I'M MAKING MY POLENTA CAKES, AND I'M FOLLOWING THE RECIPE VERBATIM. IT'S NOT REALLY COOKING OVER HERE. IT'S STILL MUSH. IT'S NOT READY. BUT MY TIME IS RUNNING REALLY SHORT, SO I JUST TAKE IT OFF AND POUR IT INTO MY PAN, BECAUSE I'VE GOT TO GET IT IN THE FREEZER FOR THAT THING TO FIRM UP. OKAY, WHERE ARE MY EGGS? WHERE ARE MY EGGS? WHERE ARE MY EGGS? THE LONGER THE RECIPE GETS, I START TO FREAK OUT. OH, I GOTTA CHOP MY PARSLEY. DAMN IT. I NEED TO STAY ON TASK, BUT I START TO LOSE MY CONFIDENCE... NEXT, NEXT, NEXT, NEXT, NEXT. AND THEN EVERYTHING STARTS TO GO TO THE WAYSIDE. 15 MINUTES, EVERYONE, 15 MINUTES. THIS IS A DISASTER. NO, IT'S NOT DONE. HOW CAN MY POLENTA STILL BE SOFT? (Carlos) WHEN I SEE THAT KAT'S POLENTA ISN'T READY, I HAD A FEELING THAT MINE WASN'T READY EITHER. I MEAN, WE PUT 'EM IN THE FREEZER AT THE SAME TIME. SO I'M GONNA KEEP MINE IN A LITTLE BIT LONGER. FIVE MINUTES, AND OUR POLENTA IS NOT READY. I DON'T KNOW. (Anne) HOW WE DOING, GUYS? JOSHIE'S ARE WORKING. THIS ONE'S NOT TOO SOFT. CARLOS'. JUST MINE. (Anne) KAT'S POLENTA CAKES ARE STILL WAY LIQUID. I AM NOT SURE IF IT'S THAT SHE DIDN'T MEASURE CORRECTLY. (Joshie) COME HERE, KAT. TAKE THESE TWO. I GOT TWO EXTRA POLENTA CAKES, AND I'M WAY AHEAD OF EVERYONE ELSE, THANK YOU, JOSHIE. JOSHIE SAVES THE DAY BY GIVING ME POLENTA CAKES. FOUR MINUTES, YOU BETTER RACK IT OUT. (Carlos) I DON'T HAVE ENOUGH TIME TO SEAR MY POLENTA CAKES. I SHOULD'VE GRABBED IT EARLY ON. THIS IS DISASTROUS. FIVE SECONDS, FOUR... THREE, TWO, ONE... TIME IS UP. OKAY, GEORG. (Georg) I FEEL GOOD THAT I GOT MY DISH DONE IN TIME, BUT I FELT LIKE I WAS COMPLETELY OVERWHELMED. OKAY, THE PLATE IS CLEAN, WHICH IS GOOD. OH, GOOD. THE CUTS ON THE SAUSAGE WERE VERY NICE. THE SAUCE, A LITTLE TOO MUCH CHEESE. ONE THING I DID NOTICE, YOU GOT FRANTIC, AND THAT'S WHAT WORRIES ME. I NEED TO HAVE SOME CONFIDENCE AND DEVELOP SOME JUST SELF-ASSURANCE. I'M JUST HOPING THAT I CAN PULL IT TOGETHER. OKAY, KELSEY, INITIAL LOOK AT THE PLATE, THE PARSLEY, YOU GOT IT ON THERE, BUT IT'S NOT HOW I HAD IT. IT SHOULD BE VERY, VERY FINE, OKAY? OKAY, SPAETZLE. MM-HMM. BUT THE SAUSAGE COULD'VE DONE WITH A LITTLE BIT MORE BROWNING ON IT. AND I KNOW YOU WERE SCARED OF THAT, BECAUSE ONE SPLIT. IF YOU END UP REPRESENTING ME, GOT IT. YES, SIR. IT WAS ROUGH, BUT I GOT THROUGH. THE SAUCE ISN'T BAD. LET ME TRY THE SAUSAGE. OH! A LOT OF SALT IN THE SAUSAGE. THAT WOULD BE INEDIBLE, BUT I HAD THAT GLIMMER OF HOPE THERE. I WON'T LET YOU DOWN. IT'S-- THE GLIMMER IS STILL THERE. THIS DAMPENS MY GLIMMER. AT THIS MOMENT, I FEEL COMPLETELY DEFEATED. (Joshie) YES. I WAS RATTLED A BIT EARLY, BUT I THINK I CAN DO THIS MEAL BLINDFOLDED, AND I'M REALLY PROUD OF MYSELF. IT LOOKS LIKE YOU DID THIS MEAL BLINDFOLDED. THIS IS NOT THE BEST PLATING I'VE SEEN YOU DO. LET'S GO AHEAD AND TASTE IT. THANK YOU. BUT THE CAKE ITSELF IS UNDER-SEASONED. YOU'VE BEEN DOING SO WELL, BUT I DON'T KNOW WHY WE'RE GETTING BACK TO CRAZY JOSHIE. I REALLY NEED TO GET ON TRACK AND FOCUS FOR OUR NEXT CHALLENGE. HEY, CHEF ANNE. IT WAS GOING GOOD, AND THEN I SECOND-GUESSED MYSELF, AND THAT'S WHAT LED TO ME NOT BEING ABLE TO SEAR IT ENOUGH. YEAH, THE BOTTOM COULD'VE BEEN A LITTLE BIT MORE SEARED. YOUR SAUSAGE SAUCE IS MISSING THE CHEESE ON TOP. IT IS, YEAH. WE CAN SEE WHERE SECOND-GUESSING GETS YOU, RIGHT? (Kat) I'M LOOKING AT MY DISH. MY POLENTA IS NOT COOKED, AND IT LOOKS SO MESSY. KAT, HERE'S YOUR POLENTA. SO HOW DID THIS POLENTA WIND UP ON YOUR PLATE? UM, MINE WASN'T FINISHED IN TIME. AND IT'S STILL NOT FINISHED, EVEN THOUGH IT IS ABSOLUTELY COLD, COLD, COLD. SOMETHING TELLS ME HERE THAT MAYBE YOUR MEASUREMENTS WERE OFF. I THINK THAT YOU WERE ON THE RIGHT TRACK WITH YOUR RAGOUT HERE. I THINK IT JUST NEEDED A LITTLE BIT MORE TIME TO GET TOGETHER AND DEFINITELY MORE SEASONING. I BELIEVE THAT YOU HAVE LEARNED A LOT ON THE RED TEAM, BUT THIS IS NOT REFLECTIVE OF THAT. WE'RE DOWN TO THE FINAL THREE, SO I WAS EXPECTING MORE FROM MY RECRUITS. WE FACED SOME FEARS, BUT YOU'VE GOT A LOT MORE OF THOSE TO FACE. (Robert) IF YOU THOUGHT THIS CHALLENGE WAS INTIMIDATING, WAIT TILL YOU GET BACK TO BOOT CAMP. IF I CAN CORRECT THE MISTAKES THAT I'M MAKING, I DON'T THINK ANYONE HERE CAN BEAT ME. IF I WANT TO WIN, I KNOW I GOTTA STEP UP. WHAT IS THAT? THIS IS THE MOST DISGUSTING THING WE'VE DONE AT BOOT CAMP. WHAT?! AH! (laughing) IT'LL HAUNT ME FOR THE REST OF MY LIFE. (Georg) I HAVE A NEW INTEREST IN FOOD AND COOKING, AND I THINK, WITH THE PROGRESS THAT I'VE MADE, THERESA WOULD BE SORT OF BLOWN AWAY. I FEEL LIKE I CAN WIN IT. I JUST NEED TO GET FOCUSED. (Joshie) I HAD A DOWN DAY YESTERDAY, BUT I'M COMING OUT READY TO FIGHT. BOOT CAMP IS REALLY TAKING ME ON A PATH TO ENJOYING ALL TYPES OF FOODS, REGARDLESS OF HOW I GREW UP, AND I NEED FOR IT TO CONTINUE. ♪♪ (Kat) UCK. WE WALK IN AND SEE GIANT MONSTER FISH WITH BIG EYEBALLS, AND WE HAVE A BUNCH OF LITTLE OCTOPUSES. WHAT ON EARTH IS THAT? CREEPY SEA MONSTERS--NOT COOL. THIS WEEK IS ALL ABOUT CONQUERING YOUR FEARS. FOR YOUR MAIN DISH CHALLENGE, WE'RE THROWING YOU GUYS INTO THE DEEP END WORKING WITH SOME POTENTIALLY SCARY INGREDIENTS, FRESH SEAFOOD. RED TEAM, WE ARE GOING TO BE PREPARING CALAMARI TODAY. AND, BLUE TEAM, YOU WILL HAVE TO FILLET A WHOLE SEA BASS. RED TEAM, LET'S GET STARTED. BLUE TEAM, THIS WAY. (Robert) WE'RE GONNA MAKE TODAY A PAN-SEARED SEA BASS WITH A TOMATO AND FENNEL BROTH. SO THIS IS A FILLETING KNIFE. IT'S VERY, VERY FLEXIBLE, BECAUSE YOU'RE GONNA FOLLOW THE CONTOURS OF THE FISH. GO DOWN RIGHT ON THE BONE. THAT THAT YOU'RE HEARING RIGHT THERE ARE THE BONES THAT WE'RE FOLLOWING. FILLETING THIS FISH IS SOMETHING THAT INTIMIDATES ME BIG-TIME, BUT I'VE SEEN IT DONE BEFORE, AND I KNOW THAT IT'S DIFFICULT. THIS IS ONE FILLET. TAKE YOUR KNIFE, AND I WANT YOU TO SCORE THROUGH THE FISH, AND WHAT THAT'S GONNA DO, WHEN WE FRY IT, IT'S NOT GONNA CURL UP. OKAY, ONION, CARROTS, FENNEL, WE TAKE A LITTLE BIT OF WHITE WINE AND DEGLAZE. ORANGE JUICE, SUN-DRIED TOMATOES. I'M GONNA TURN THIS UP NOW TO THE BOIL SO THE LIQUID REDUCES. IF YOU DON'T REDUCE THIS TO THE RIGHT CONSISTENCY, THE SAUCE WILL HAVE NO FLAVOR. SO YOU CAN SEE HOW MUCH IT'S REDUCED. I WANT YOU TO STRAIN IT. I THEN WANT YOU TO ADD IT BACK. THE SAUCE IS FINISHED. NOW FOR OUR FISH. YOU'RE GONNA MAKE SURE THE PAN IS HOT, HOT, HOT. WE'RE GONNA GO SKIN SIDE DOWN. USE THE SPATULA TO HOLD IT DOWN. YOU WANT THIS CRISP. THEN NOW START PLATING. SUN-DRIED TOMATOES, FENNEL FRONDS. OKAY, WHO'S EXCITED TO TASTE THIS? GET IT, GET IT, GET IT, GET IT. DELICIOUS. OH, MY GOD. I AM UBER-EXCITED TO DO THIS. THERESA AND MYSELF REALLY LOVE FISH, SO I'M HOPING THAT I MIGHT BE ABLE TO REPLICATE THAT. OKAY, GUYS, HERE WE GO. TODAY, WE ARE MAKING BRAISED STUFFED CALAMARI WITH SHRIMP AND HERBS. ALL RIGHT. THIS IS ITS BODY. LOOK AT, THESE UGLY THINGS RIGHT THERE ARE ITS EYES. SO YOU GRAB THE HEAD FIRMLY, GRAB THE BODY FIRMLY, AND YANK IT OUT. WELL, I'VE TACKLED SHRIMP BEFORE IN BOOT CAMP, BUT I THINK THIS ONE REALLY TAKES THE CAKE. SO LOOK AT THIS. IT'S THE BONE OF THE CALAMARI. IT'S CALLED A QUILL. WHEN WE WIGGLE OUR FINGER UP IN HERE, WE JUST PULL OUT ANY SLIMY STUFF, OKAY? SO THEN WE JUST CUT BELOW THE EYES, AND LOOK AT WHAT WE HAVE, THE LITTLE LEGS. (Kat) WOW. (Joshie) DEALING WITH THIS MONSTER AND SHREDDING IT TO PIECES IS UNEQUIVOCALLY THE GREATEST FEAR I WILL EVER HAVE TO OVERCOME. BRAISING MEANS TO COOK SOMETHING LOW AND SLOW IN LIQUID. SO OUR LIQUID HERE IS GOING TO BE A TOMATO SAUCE. SO MY STUFFING, I'M GONNA TAKE TWO BODIES AND ALL THE LEGS. SO WE'RE GONNA CHOP THESE UP. I HAVE FOUR SHRIMP HERE THAT WE'RE GONNA ADD IT IN WITH OUR CALAMARI. TAKE ABOUT 1/2 A CUP OF SPINACH, AN EGG. PUT SOME PARMESAN CHEESE, MIX IT ALL UP. I'M GONNA TAKE MY TUBE, AND WE'RE GONNA JUST STUFF A BUNCH OF STUFFING RIGHT IN THERE. I'M GONNA GET MY BEAUTIFUL LITTLE CALAMARI INTO OUR JACUZZI, AND THESE WILL BE READY IN ABOUT 15 MINUTES. (Kat) I'M NOT EXACTLY EXCITED TO MAKE THIS DISH, BUT I HAVE TO GIVE 100% AND BE PERFECT. I'M GONNA LAY ONE GUY DOWN, THEN SLICE THE OTHER ONE. A LITTLE TOMATO SAUCE WITH A LITTLE CHEESE ON THERE. OKAY, GUYS, WHO'S READY TO TASTE? MMM, IT'S GOOD. IT'S REALLY GOOD. YOU HAVE TO RE-CREATE THIS. THAT WAS THE FASTEST SWALLOW EVER. I HOPE THAT YOU GOT THAT FLAVOR. THERE IS MORE TO THIS CHALLENGE. IN ADDITION TO YOUR SEAFOOD ENTRéE, I HAVE WRITTEN YOU GUYS EACH A RECIPE FOR A DELICIOUS SIDE DISH. EVERYBODY, GO TO YOUR STATIONS. OH. IT'S TIME YOU GUYS LEARN THAT THERE IS NO SUCH FOOD THAT IS OFF-LIMITS. UNDER EACH OF YOUR DOMES, THERE IS AN INGREDIENT THAT YOU TOLD US WAS YOUR LEAST FAVORITE FOOD. OH. (chuckles) GO AHEAD AND LIFT YOUR DOMES. OH. JUST WHEN I THOUGHT THIS CHALLENGE COULDN'T GET ANY NASTIER, I SEE BRUSSELS SPROUTS. THIS CAULIFLOWER COMPLEMENTS THE CALAMARI FIASCO PERFECTLY. OH. I HATE EGGS, EXCLAMATION MARK, HATE EGGS. OH, I'M GONNA VOMIT. (Georg) RAW FIG, IT'S JUST NOT APPETIZING TO ME. IT LOOKS LIKE IT'S ROTTING FRUIT. BRUSSELS SPROUTS. OH, YUCK. OH, MAN! WHAT DO I SEE? MY ARCHENEMY, OKRA. YOUR SIDE DISH WILL FEATURE THIS FOOD ITEM. ON THE INSIDE OF YOUR DOME IS THE RECIPE THAT I'VE WRITTEN FOR EACH OF YOU. OH, AND BY THE WAY, YOU WILL BE SAMPLING YOUR CREATION WITH ME. OH. OH, MAN. YOU GUYS HAVE 60 MINUTES. NOW. (Georg) WE HAVE A FISH AT HOME NAMED FINNEGAN. HE DOESN'T LOOK LIKE THIS. (Ty) CHEF ROBERT DID MAKE THIS LOOK A LOT EASIER. YEAH, THIS DOESN'T JUST SLICE RIGHT THROUGH IT LIKE HE DID. OH, MAN, THAT'S A BIG HONKER. I KNOW, THEY'RE SERIOUSLY HUMUNGOUS. WHOO. (Kat) I'M GETTING THE HANG OF GUTTING MY CALAMARI. SO GROSS. I'M PULLING OFF THE GUTS AND THE BONES. THERE'S SOMETHING IN THERE. COME ON. WHO'S YOUR MAMA? WHAT?! AH! HILARIOUS. DID YOU SEE WHAT WAS IN KAT'S CALAMARI? OH, MY GOD! THAT IS, LIKE, WAY MORE THAN I CAN HANDLE. OH, IT WILL HAUNT ME FOR THE REST OF MY LIFE. OH, I DID NOT SEE THAT COMING. COMING UP... GEORG, YOU'RE MESSING UP THE EASY STUFF. (Carlos) ARE YOU OKAY, JOSHIE? HOLY (bleep). (Kat) DON'T GET FLUSTERED OVER THIS. HE REALLY NEEDS TO PULL THIS TOGETHER, OR THIS COULD SEND HIM HOME. THIS WEEK IS ABOUT FACING OUR FEARS-- MUSHY CALAMARI AND GIANT MONSTER FISH. THIS IS THE MOST DISGUSTING THING WE'VE DONE AT BOOT CAMP. OUT OF ALL THE CALAMARI IN THE WORLD, I HAVE TO CLEAN THE ONE THAT'S GOT THE FISH IN IT. EW. (Anne) AFTER HER FREAK-OUT, KAT WENT BACK TO WORK ON A VERY SLIMY, DISGUSTING BOARD. SHE IS NOT WORKING IN AN ORGANIZED FASHION. NO! WHAT'S GOING ON WITH THESE THINGS? THIS IS THE MOST DIFFICULT THING I'VE EVER HAD TO DO IN MY LIFE. EW, I PROMISED MY GIRL MARS THAT SEAFOOD WASN'T GONNA TAKE ME DOWN. BUT MY MIND IS A MESS. WHEW. HOLY (bleep). 35 MINUTES! BEING IN THE FINAL TWO AND COOKING FOR THE FOOD CRITICS IS ALWAYS IN THE BACK OF MY MIND, SO I KNOW THAT I HAVE TO GET THIS FISH JUST RIGHT. IT LOOKS GOOD? THANKS. IT'S GOOD. I'M ABOUT DONE. I GET MY FILLETS DONE, SO I GET MY SAUCE GOING. HERE'S TY PUTTING HIS SAUCE IN A COLD PAN. (Robert) TY, IF YOU DO NOT TURN UP THAT HEAT, IT WILL NEVER REDUCE. I JUST TURNED IT UP. (Robert) I HOPE THAT I HELPED HIM SAVE THAT SAUCE. WE'LL HAVE TO WAIT AND SEE. (Georg) I'M EXCITED TO MAKE THIS DISH. IT WAS NOT, LIKE, OVERLY COMPLEX, BUT THERE ARE THINGS THAT I'M NOT SO SURE ABOUT WITH THE DETAILS, I'M A LITTLE NERVOUS ABOUT THAT. YES. MM-HMM. WHAT? UH... YOU SHOULD BE USING A FISH SPATULA AND HOLDING IT DOWN WHEN YOU PUT IT IN, RIGHT? WELL, DON'T YES, YOU KNOW. I DON'T HAVE ONE. YOU'RE DOING THE TOUGH STUFF, AND YOU'RE MESSING UP THE EASY STUFF. HOLY MOLY. HOPEFULLY, IT'LL STILL BE GOOD. (Carlos) THIS IS TOUGH. 30 MINUTES REMAIN, YOU GUYS. (Carlos) I FINALLY GET TO THE POINT WHERE I CAN STUFF MY CALAMARI. (Kat) WHAT'S THE MATTER? WHAT'S THE MATTER? I THINK I FORGOT TO PUT SOMETHING. AND I REALIZE I FORGOT TO PUT IN THE BODIES OF THE CALAMARI IN WITH MY STUFFING. SO I HAVE TO UN-STUFF AND START OVER. THIS IS A LOT MORE DIFFICULT THAN I THOUGHT IT WAS GONNA BE. EVERYBODY ALL RIGHT? (Ty) MY SAUCE IS FINALLY AT A BOIL, SO NOW I'M FOCUSED ON THE SIDE DISH. I WILL BE MAKING OKRA RATATOUILLE. I DON'T LIKE OKRA. YES. RIGHT-SIZE EQUIPMENT, THE RIGHT-SIZE JOB, RIGHT? YEAH. ARE YOU USING THE RIGHT-SIZE EQUIPMENT? YEAH. OKAY, AS LONG AS YOU'RE HAPPY WITH IT. HE'S TRYING TO PUT ALL THEM VEGETABLES INTO THAT SMALL PAN, AND THEY'RE NEVER GONNA COOK. WHAT IS HE THINKING? OKAY, OH, IT'S DISGUSTING. I CANNOT WORK WITH THE FIGS. LIKE, CAN THIS REALLY TASTE GOOD? I HAVE NO IDEA WHAT THAT'S SUPPOSED TO TASTE LIKE. I REFERRED TO THE RECIPE, BUT I DIDN'T GET ABSORBED IN THE RECIPE. I GET OVERWHELMED IF I SEE A LOT OF WORDS AND THINGS IN MY FACE. (Kelsey) I WAS A LITTLE KID THE LAST TIME I ATE BRUSSELS SPROUTS. I'M NOT VERY EXCITED ABOUT HAVING TO EAT 'EM. OH, SHOOT. I BURNED MY ONIONS. I DO THIS EVERY TIME. YES. THAT'S WHAT I'M DOING RIGHT HERE. ALL RIGHT. (Kat) MY SIDE DISH IS POACHED EGGS WITH ASPARAGUS. I RUN FROM EVERY EGG POSSIBLE. WHAT IS A POACHED EGG? AND DROP EGG INTO THE WATER. IT DOESN'T FEEL RIGHT TO ME. CHEF ANNE, AM I SUPPOSED TO OPEN THE EGG COMPLETELY? OUT OF THE SHELL. THANK YOU. I SHOULD KNOW THIS, BUT I DO NOT KNOW THIS. I'M WATCHING MY EGGS COOK. THEY LOOK LIKE CRAZY GHOSTS IN THERE ALL COOKING AND WAVING AROUND. I HOPE IT'S RIGHT. (Anne) HOW'S IT GOING OVER HERE? I'M TRYING TO MULTITASK AS BEST I CAN. YOU'RE MOVING AHEAD, BUT I NEED TO SEE YOU MOVE AHEAD FASTER. (Anne) IF HE'S GONNA REPRESENT ME, HE REALLY NEEDS TO BRING IT. I FEEL HIM HOLDING BACK, AND IT'S DRIVING ME CRAZY. YOU'VE GOT 19 MINUTES LEFT. I'M NOT UNDERSTANDING THIS. FOR MY SIDE DISH, I'M MAKING CAULIFLOWER WITH CAPER VINAIGRETTE. OH, I'M SUPPOSED TO TOSS 'EM. WHAT AN IDIOT. IDIOT, IDIOT. I'M A TOTAL MESS. SORRY. SORRY. AND I'M RUNNING OVER WITH THE BOWL TO THE FOOD PROCESSOR. I LOOKED DOWN AND REALIZED, OH, NO, I'M BLEEDING. (Carlos) ARE YOU OKAY, JOSHIE? DON'T ASK. I TOOK A FINGER OFF. OKAY, JOSHIE, CAN YOU-- JUST PUT THAT DOWN FOR A SECOND. UM, YEAH. JOSHIE, LOOK AT THIS. I DON'T WANT TO EAT THAT. I'M GONNA GO BACK AND REDO IT. ALL RIGHT, I NEED YOU TO CALM DOWN, OKAY? YOU'RE A LITTLE SCATTERED TODAY, AND YOU'VE COME SO FAR. DON'T--DON'T GET FLUSTERED OVER THIS, OKAY? (Anne) JOSHIE IS RAZZLED. HE REALLY NEEDS TO PULL THIS TOGETHER, OR THIS COULD SEND HIM HOME. COMING UP... IT'S SLIMY AND BITTER AND SPOILED THIS DISH. THAT'S NOT EDIBLE. IT'S RAW. IT'S OVER. FIVE MINUTES, EVERYONE, FIVE MINUTES. THIS CHALLENGE IS ALL ABOUT OVERCOMING FEARS, AND THE CALAMARI DID HAVE AN EFFECT ON ME. I'M JUST NOT IN THE RIGHT STATE OF MIND. (Ty) SO I'M PLATING. I LOOK OVER AT KELSEY AND GEORG. AND I REALIZE MY SAUCE IS VERY LIGHT. THEIRS IS A LITTLE DARKER. BUT LET'S JUST HOPE AS LONG AS THE FOOD'S GOOD, IT WON'T BE AN ISSUE. YOU HAVE ONE MINUTE LEFT. RED TEAM, YOUR FOOD SHOULD BE ON THE PLATES OR GETTING THERE. THAT'S A CRAZY-LOOKING EGG. SPRINKLE A COUPLE OF RED PEPPER FLAKES. OH. THERE IS TOO MUCH CRUSHED RED PEPPER. I HAVE NO TIME TO FINISH CORRECTLY. FOUR... THREE, TWO, ONE... HANDS UP! IT'S TIME FOR TASTING. GEORG, YOU'RE UP FIRST. I'M FEELING CONFIDENT WITH THE FISH DISH, BUT THE SIDE DISH ADDS A LITTLE FEAR INTO MY HEART. FIRST INITIAL LOOK AT THE DISH, THE WAY YOU FILLETED THE FISH WAS GOOD. YOUR SAUCE HAS GOT A GOOD FLAVOR. OKAY. YOU STARTED TO FRY YOUR FISH. THEN YOU DIDN'T USE THE SPATULA TO HOLD IT DOWN. LOOK, THE SKIN IS NOW SOFT. IT SHOULD BE CRISPY. OKAY, LET'S TALK ABOUT YOUR SIDE. SO WE'VE GOT A PILAF RICE WITH FIGS. THE RICE JUST TASTES VERY BLAND. DID YOU SEASON IT? YES, I ADDED PEPPER, BUT I DID NOT ADD ANY SALT. THE RECIPE CALLS FOR SALT. LOOK. SO IF YOU FOLLOW THE RECIPE, THEN YOU MIGHT MANAGE TO GET A DISH THAT'S EDIBLE, BECAUSE THAT'S NOT EDIBLE. (Georg) I FEEL SICK. THESE THINGS ARE EASILY CORRECTABLE. IT JUST DIDN'T HAPPEN. OKAY, KELSEY. WELL, THE PLATE LOOKS PRETTY. I CAN SEE THAT THE FISH HAS SOME SEARING COLOR ON IT, SO THAT'S A GOOD THING. WE'LL SEE HOW IT TASTES LIKE, RIGHT? ACTUALLY, I GOTTA SAY THAT'S EXCELLENT. THANK YOU. OKAY, NOW I ASKED YOU TO MAKE BRUSSELS SPROUTS WITH ONIONS AND CRANBERRIES. IT'S NOT AWFUL. OVERALL, THAT'S A GOOD DISH, RIGHT. WHICH YOU RECTIFIED, BUT JUST THINK, IF YOU'D BEEN OUT OF TIME, IT'S OVER. DO IT THE RIGHT WAY THE FIRST TIME. TY, YOU'RE UP NEXT. I'VE DONE A GREAT JOB AT FACING MY FEARS, BUT THE MEAL DIDN'T COME OUT AS WELL AS I HAD PLANNED. THE FISH IS COOKED NICELY, BUT THE SAUCE IS NOT REDUCED, PERIOD. YOUR PAN WASN'T HOT ENOUGH. I HATE IT. I WANT YOU TO TRY IT. OH, IT'S CRUNCHY. IT'S RAW. YOU USED A PAN THAT WAS FAR TOO SMALL. HOW IS IT GONNA COOK? I SAID TO YOU, "DO YOU HAVE THE RIGHT EQUIPMENT FOR THE RIGHT JOB?" AND YOU SAID, "YES, CHEF!" WRONG. OKAY, RECRUITS, IT'S TIME FOR THE TASTING. CARLOS, STEP INTO MY OFFICE. YOUR CALAMARI LOOKS NICE. YOUR SAUCE LOOKS THICK AND RICH. SO LET'S TASTE. YEAH. IT IS. SO IN TERMS OF OUR BRUSSELS SPROUTS... HMM, ACTUALLY, IT'S NOT BAD. WHAT? THESE ARE ROASTED NICELY. THIS IS THE PERFECT EXAMPLE OF BROWN FOOD TASTES GOOD. I HAVE TO SAY, I DID NOTICE, DURING YOUR WORKING PROCESS, YOU NEED TO WORK FASTER. I NEED TO SEE MORE OF A SENSE OF URGENCY. KAT. I'M FEELING SLIGHTLY NERVOUS, BUT I FEEL LIKE MY DISH LOOKS PRETTY GOOD. YOU HAD KIND OF OF SURPRISE IN ONE OF YOUR CALAMARI, RIGHT? THERE WAS AN ACTUAL, LIKE, LITTLE FISH IN THERE. THEN AFTER THE FISH AND ALL THAT SLIMY STUFF CAME OUT ON YOUR BOARD, YOU WERE CHOPPING YOUR CALAMARI ON THAT SAME BOARD WITHOUT WASHING IT DOWN. OH, DARN. BUT LET'S GO AHEAD AND TASTE IT. IT'S SLIMY AND BITTER, AND IT PERMEATES THE WHOLE DISH. NOW WE'RE ON TO THE EGGS. MY FIRST OBSERVATION, THERE IS A FREAKISHLY LARGE AMOUNT YES. LET'S SEE IF WE CAN AVOID IT, OKAY? ACTUALLY, NOT BAD. THAT IS A BEAUTIFULLY POACHED EGG, BUT THE CRUSHED RED PEPPER SPOILED THIS DISH. IT DOESN'T MATTER HOW MANY EGGS YOU CAN POACH. IF THIS DOESN'T TASTE GOOD AND IF YOUR BOARD IS A MESS WHILE YOU'RE DOING IT, YOU'RE NOT GONNA REPRESENT ME. JOSHIE. (Joshie) I HOPE THAT CHEF ANNE SEES ME OVERCOMING MY FEARS AND HAS SOMETHING GOOD TO SAY ABOUT MY DISH. WELL, YOUR STUFFING LOOKS NICE, AND THE SPINACH LOOKS FRESH, SO WE'LL SEE HOW IT TASTES. THIS IS PRETTY NICELY COOKED, BUT YOU'RE TOTALLY MISSING SEASONING IN THE STUFFING. OKAY? SO I ASKED YOU TO MAKE A ROASTED CAULIFLOWER SALAD. SO LET'S TASTE IT. THE WHOLE THING IS UNDERCOOKED. THIS IS, BY FAR, NOT YOUR BEST WORK. AND I FEEL LIKE YOU'RE JUST OFF YOUR NORMAL GAME. I HOPE THERE IS AN UNDERSTANDING THAT THIS IS NOT ME, THANK YOU, JOSHIE. THANK YOU VERY MUCH. NOW I HAVE TO THINK ABOUT WHO WILL STAY AT BOOT CAMP ANOTHER WEEK... AND WHOSE JOURNEY WILL END TONIGHT. I HOPE THAT CHEF ANNE HAS SEEN ENOUGH IMPROVEMENT FROM ME THAT SHE'S GONNA KEEP ME, BUT WE'RE DOWN TO THE WIRE HERE, SO EVERY LITTLE THING COUNTS. I WAS A MESS TODAY, AND I FEEL THAT I HAVEN'T GIVEN MY BEST. OVERCOMING THIS, JUST MENTAL BLOCK WAS MONUMENTAL FOR ME, AND HOPEFULLY, CHEF ANNE RECOGNIZES THAT. OH, YEAH, I DO, TOO. I DON'T FEEL LIKE I'VE DONE WELL ENOUGH TO WIN THIS CHALLENGE, BUT I'M HOPING I CAN STAY, BECAUSE THE LONGER YOU STAY, THE MORE YOU LEARN, AND THAT'S ALL I'M REALLY HERE FOR. ♪♪ HELLO, CHEF. YOU ALL FACED YOUR FEARS THIS WEEK, SO CONGRATULATIONS. BUT AS YOU KNOW, THE MOST INTIMIDATING CHALLENGE IS STILL TO COME. ON THE BLUE TEAM, LET'S START WITH YOU, KELSEY. YOU'RE STARTING TO THINK LIKE A COOK, BUT YOU'RE STILL BURNING THINGS. THAT WORRIES ME. NOW IF YOU'RE GONNA REPRESENT ME, YOU HAVE TO DO EVERYTHING WELL. TY, YOU ACHIEVED SOME THINGS THIS WEEK THAT YOU NEVER THOUGHT YOU'D ACHIEVE. BUT YOU'RE NOT FOLLOWING DIRECTIONS. YOU'RE NOT USING THE RIGHT EQUIPMENT FOR THE RIGHT JOB. YOU HAVE MANAGED TO MAKE SOME PRETTY GOOD-TASTING FOOD, BUT WILL YOU CONTINUE TO DO THAT THROUGH TILL THE END? GEORG, LAST WEEK, YOUR FOOD WAS SURPRISINGLY GOOD, BUT THIS WEEK, I HAVE A LOT OF CONCERNS. YOU START OFF SO WELL, BUT YOU LOSE THAT CONFIDENCE. IF YOU'RE GONNA REPRESENT ME, I CAN'T HAVE THAT. ON THE RED TEAM, LET'S TALK TO CARLOS FIRST. YOU HAVE BEEN MAKING CONSISTENT STRIDES FORWARD, BUT I JUST NEED TO SEE A BIGGER SENSE OF URGENCY. THIS IS THE TIME TO BRING IT, BECAUSE HOLDING BACK, WILL GET YOU SENT HOME. KAT, WHILE YOU WERE WORKING, YOUR STATION WAS A HOT MESS, AND IT REALLY AFFECTED THE TASTE OF THE WHOLE DISH. YOU HAVE A LOT OF CATCHING UP TO DO IN A VERY SHORT TIME. JOSHIE, I'VE SEEN SO MUCH PROGRESS IN YOU, AND THEN TODAY, I SAW A REALLY NERVOUS JOSHIE. YOUR DISH TASTED OKAY, BUT IT MAKES ME THINK, IF I CHOOSE THIS GUY TO REPRESENT ME, WHO'S GONNA SHOW UP THE DAY OF THE COMPETITION UNDER MY NAME? SO ON THE RED TEAM, THERE WAS NOT ONE PERFECT DISH TODAY, BUT THE PERSON WHO DID THE BEST TODAY IS... CARLOS. SHOW ME THE PASSION. OKAY. SO, KAT, JOSHIE, ONLY ONE OF YOU WILL BE CONTINUING ON IN BOOT CAMP. ON THE BLUE TEAM, THE WINNER OF THE MAIN DISH CHALLENGE IS... YAY. THANK YOU. I'M VERY HAPPY. GEORG AND TY, ONE OF YOU WILL NOT BE MOVING FORWARD. TY, I'M SORRY. OH. YOU'VE BEEN A JOY TO HAVE IN MY KITCHEN. GO HOME, AND COOK YOUR CHILDREN HEALTHY AND FANTASTIC MEALS. I'M SORRY, TY, I DO HAVE TO ASK YOU TO TURN IN YOUR APRON. THANK YOU A MILLION. I APPRECIATE YOU. I ADORE YOU. THIS EXPERIENCE HAS CHANGED MY LIFE FOR THE BETTER IN SO MANY WAYS. I COOK FOR MY WIFE AND MY KIDS, SO IT'S NOT ONLY CHANGING MY LIFE, BAM. BYE. I AM NOT AMERICA'S WORST COOK ANYMORE. I CAN SAY THAT WITH ALL THE CONFIDENCE IN THE WORLD. ON THE RED TEAM, JOSHIE, KAT, I BELIEVE THAT YOU BOTH HAVE A LOT OF POTENTIAL. KAT, I'M SORRY. OKAY. LOOK AT EVERYTHING THAT YOU'VE DONE. YOU SHOULD GO HOME AND COOK FOR YOUR FAMILY, BECAUSE NOW YOU HAVE THE JUMPING-OFF POINT TO DO THAT. NOW I'M SORRY. I NEED TO ASK YOU TO TURN IN YOUR APRON. THANK YOU FOR THIS OPPORTUNITY. (Kat) I'M DISAPPOINTED THAT I DIDN'T GO TO THE END, BUT MY PERSONAL GOAL WAS TO LEARN TO BE A BETTER COOK SO I CAN ACTUALLY FEED MY FAMILY. BYE. THANK YOU. IT IS EARTH-SHATTERING TO KNOW THAT I CAN ACTUALLY APPROACH RECIPES WITHOUT FEAR. IT'S AMAZING. NEXT TIME ON "WORST COOKS IN AMERICA"... I'M AGAINST YOU, JOSHIE. WHY SHOULD I BE NERVOUS? (imitates whipping sound) WHOO-HOO! FOR YOUR FINAL MAIN DISH CHALLENGE... YOU'VE GOTTA BE KIDDING ME. WHAT? THIS IS MY LAST CHANCE TO IMPRESS ANYONE. ONLY ONE OF YOU CAN REPRESENT ME FOR THE JUDGES. THIS IS THE HARDEST CUT I HAVE EVER HAD TO MAKE. DO YOU THINK YOU COULD MAKE IT THROUGH KITCHEN BOOT CAMP? TRY OUR RECIPES AT HOME AT foodnetwork.com/worstcooks. MY RECIPES ARE BETTER. OH, PLEASE. MY RECIPES ROCK.