The chefs are divided into two groups to create one cold entrée. The twist? Each team will get to taste the other groups’ dishes and become the judges.The chefs are divided into two groups to create one cold entrée. The twist? Each team will get to taste the other groups’ dishes and become the judges.
[MUSIC] So the dish I'm making is a surf and turf sliced tuna with sliced veal, tuna sauce. This is a good dish for the challenge because it's a classic cold dish. Simple food, cold flavors. I'm feeling very confident. WE're now 14 minutes. I'm showing two different techniques with lamb. One is to cook a little bit more, one that's a [UNKNOWN] that's slightly thicker cuz I want the flavor of the lamb to come through. When the competitors see my dish, I hope that they get that lump in their throat knowing that I'm a threat. I'm just worried that they're gonna put me in the bottom because I am making a chicken galantine, which is sort of like a turrine of a whole animal. It's a very ambitious undertaking in two hours and I have planned my time down to the minute. [BLANK_AUDIO] I run into a few technical difficulties What is wrong with you buddy? Grinder number one, not working. Grinder number two, not working. I'm about to roboku this. I'm panicking. I don't have time for a plan B. Amanda as usual is running around quite a bit. Does anyone have cheesecloth on their station? Please, anyone? Just take a chill pill please. I have something here, but it's used. Is that the last of it? I don't know. Amanda and I have personality differences. If you put Minocci in front of them they're going to slam you for that. I will not. I believe. It's not going to look that great. So I just stay away because I could probably strangle her in a heart beat. [MUSIC]