Top Chef Season 22 Episode 4
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00:00We want each of you to create a dish
00:02that is best served cold.
00:04Chef's on ice.
00:06Yay!
00:07Back to reality.
00:08Let's do it.
00:09Two torches, better than one.
00:11Massimo is like an earthquake.
00:14Oh, bro, it sucks, man.
00:16I don't usually have performance issues.
00:20Extra licorice flavor.
00:24Katiana's dish is intentionally made to be cold
00:27for the dish to work.
00:29The winner is Katiana.
00:32Congratulations, Katiana.
00:34I wanted to make things from the forest.
00:37My ice cream, it is really soft.
00:40Ice cream didn't set up.
00:41The cake is not made properly.
00:43There's no flavor in it.
00:44Anya, please pack your knives and go.
00:51Twelve chefs remain
00:53to compete in the ultimate culinary showdown.
00:56At stake for the winner,
00:57the largest prize package in Top Chef history.
01:00The grand prize of a quarter of a million dollars
01:03furnished by Saratoga Spring Water,
01:05the official water of Top Chef,
01:07Delta Sky Miles Diamond Medallion status,
01:10and $125,000 to spend on travel with Delta Airlines.
01:14A feature in Food & Wine magazine,
01:16an appearance at the Food & Wine Classic in Aspen,
01:18and for the first time ever,
01:20the winner of Top Chef
01:21will headline their own exclusive dinner
01:23at the historic James Beard House in New York.
01:26And the title of Top Chef.
01:47We're several weeks into this competition
01:49and we've got a long way to go.
01:50I'm always pushing myself to stay competitive.
01:53I'm a military brat.
01:54I was raised by soldiers.
01:55I train in the sport of boxing.
01:57I can do this.
02:01You gotta move your head.
02:02You gotta bob and weave a little bit.
02:09All right, what do we got going on today?
02:15This is actually really exciting.
02:16Yes, I love trivia!
02:18Weave mode activated.
02:20Oh, I love it.
02:21Oh, God.
02:22All right, chefs, so as you can see,
02:23we certainly changed up some things
02:25and I think we should just get right into it.
02:27Please welcome today's guest judge,
02:29a Canadian actor and Top Chef superfan,
02:33Michael Cera.
02:38Michael f***ing Cera.
02:39Superbad reminds me of the pursuit of girls
02:42and fake IDs and alcohol
02:45and I think we're very similar.
02:51Hi.
02:52So just like you,
02:53Michael is no stranger to competing.
02:55Yeah, I was on Celebrity Jeopardy.
02:57My only goal really was to not lose the first episode
03:00and I did that and then I lost.
03:02Oh.
03:03So, Michael, you're not the only Jeopardy alum
03:06and Top Chef superfan joining us today.
03:08Please welcome Jeopardy champions, Amy Schneider
03:12and Matea Roach,
03:13who is the most successful Canadian to play the game.
03:16Welcome.
03:18My grandma loves the show.
03:19It does huge with grandmothers.
03:22How does it feel to be here?
03:23Feels amazing, yeah.
03:24I mean, I've been watching Top Chef
03:25ever since it was Top Scallops.
03:27So, like, it's...
03:28Yes.
03:29All she does is scallops, for Christ's sake, come on.
03:31This is Top Chef, it's not Top Scallops.
03:34It's amazing.
03:36For today's quickfire,
03:37we're going to play our own little trivia game
03:39that's going to determine your cook times.
03:41Oh.
03:43Okay.
03:49We have a total of 15 questions.
03:51If you get it right, your team gets a point.
03:53If you don't, the other two teams have a chance to buzz in.
03:56The team with the most correct answers
03:58will get 30 minutes to cook.
03:59The team that comes in second will get 20 minutes to cook.
04:03Okay, that's doable.
04:04And third place will get 15 minutes to cook.
04:08With quickfire.
04:10What can you get done in 15 minutes?
04:13Lovely.
04:14All right, so now you can split yourselves
04:16into three teams of four,
04:17stand behind the podiums, and put on the aprons.
04:20I'm going where Tristan's going.
04:22I want to be on Tristan's team.
04:23Tristan is like an encyclopedia of crazy facts.
04:27Tortang tulung, which is the Filipino omelette.
04:30I know there's a big Ukrainian population here.
04:32I mean, there were 60 starting NBA players in the Olympics.
04:35We're going to nail that.
04:37Oh, hell yeah.
04:38Mossimo's aggressiveness will be perfect for a challenge
04:42where you have to slap the button a lot.
04:45Oh, we got a powerhouse. That's good.
04:50Your first question is going to come from Michael.
04:53Okay, chefs, what is one of the most
04:56suggestive vegetable emojis?
04:59Okay, green.
05:01The team with all dudes, here we are.
05:04Eggplant.
05:05Eggplant is correct.
05:06One point for the green team.
05:07Amy?
05:08What fruit can be a juice, an ale, or a person's hair color?
05:12Ooh, green team again. Quick on the buzzer.
05:15Ginger.
05:16That is correct.
05:19Two points for the green team.
05:21We have a strategy. Just tap the timer.
05:23I'm like, we're running away with this competition.
05:26What bivalve has a name that can also mean
05:29a type of ornamental edging?
05:32Scallop.
05:33That's right. Very good.
05:34Shiso.
05:35Shiso is correct.
05:37Well done.
05:38My favorite herb. Chili crisps.
05:39That's right.
05:41Panko.
05:42Very nice, green team.
05:44Nectarine.
05:45Very nice.
05:46Wow, you guys are good.
05:48I think there's a problem with our buzzer.
05:50Is ours working?
05:51If you want to test it, you can.
05:54You guys just aren't fast.
05:56Starting to see a pattern.
05:57They have Mr. Boxing Hands over there.
05:59I'm just going to hit the buzzer before the question's even done
06:02and then just take a wild guess.
06:04Bo Peep may have lost her sheep.
06:07Yellow team.
06:10All right.
06:11You can have it.
06:13Five, four, three, two, one.
06:17Okay, reset that.
06:18Bo Peep must have lost her sheep,
06:20but I guess I should have listened to the rest.
06:23Bo Peep may have lost her sheep,
06:24but what did Mary have?
06:27Green team.
06:29Little lamb.
06:30That's correct.
06:31Very good.
06:32Good answer.
06:34In Quebec, we don't talk about bull or his peep.
06:37Y'all got 30 minutes to cook.
06:40Chefs, what fatty piece of protein also translates to bull in Spanish?
06:46Toro.
06:47Toro is correct.
06:48Yes.
06:49There it is.
06:51What is happening?
06:52Like, someone just needs to hit the button.
06:54Before one deep fries, it has to be...
06:57Oh, yellow.
06:58You got it. Hold on.
07:00Battered.
07:01That is correct.
07:02Very good.
07:03Yellow team on the board.
07:04Yeah, trust me.
07:05We're battling for 20 minutes.
07:07Five minutes is a lifetime in this competition.
07:10Let's go.
07:12These pretzels are making me thirsty.
07:14These pretzels are making me thirsty.
07:15Very nice.
07:16Full answer.
07:17Full answer.
07:18Rice.
07:19That is correct.
07:20Very good.
07:21Two points now for the yellow team.
07:23Fennel.
07:24That is correct.
07:26Nicely done.
07:29Sandwich.
07:30Sandwich is correct.
07:31Very good.
07:32Yellow team's getting in it.
07:33So purple has three and yellow has three.
07:36Last question.
07:37Which dish shares its name with an all-star basketball player?
07:44Purple.
07:46Curry.
07:47That is correct.
07:49We got curry.
07:51Good job.
07:52Green team, 30 minutes.
07:54Purple team, 20 minutes.
07:56And yellow team, 15 minutes.
08:02Let's find out what you're going to be making.
08:04Yeah.
08:05Michael, would you like to do the honors?
08:06I will.
08:14Oh, let's go.
08:18This board shows the correct answers from each team.
08:20And now you have to make a dish that incorporates at least three of the ingredients.
08:25Even though you competed in teams, this is an individual challenge.
08:29Oh, okay.
08:30Whoever can turn their trivia answers into the best dish will take home $10,000 in quick-fire quick cash.
08:36I'm excited to try four different battered rice sandwiches.
08:43All right, green team, you have 30 minutes on the clock.
08:46And your time starts now.
08:54I don't know why you guys are running.
08:55You have a lot of time to make raw scallops.
08:5830 minutes for me would be like how long I need to chop the carrots.
09:01Okay.
09:0530 minutes. Feels good.
09:07It's also a lot of pressure because I'm like what if some guy with 15 minutes beats you.
09:11Ginger, ginger, ginger, ginger.
09:13Got it.
09:14There's a lot of Asian flavors there, so I'm going to go in an Asian direction.
09:17My family used to be deployed when my parents were in the military to South Korea.
09:21And some of my earliest memories of food are eating like kimbap, marinated squid.
09:26So I'm not scared of Asian flavors.
09:28We have a lot of options, so if you can't figure out something in 30 minutes, that's on you.
09:32That is correct.
09:33Scallops I'm going to do raw.
09:35All that extra time, you're still making something cold? All right.
09:39I'm making a crunchy salad.
09:40It's one of my favorite salads to make.
09:42Having four people using similar ingredients, you might be cooking dishes that are very similar.
09:46No one's going to be making this crunchy salad that I make at the restaurant.
09:50I love a good nap of cabbage in a salad instead of like greens.
09:52I like the texture much better. Thanks.
09:54Plus, I can very easily incorporate the ingredients that we have the right answers to.
09:59Massimo's like a racehorse waiting to be let out of his cage.
10:03Purple team!
10:04Three, two, one, go!
10:11Get it on, get it on.
10:12Yellow team, just five more minutes.
10:14Poor yellow team.
10:17Lana, what you looking like?
10:18I'm thinking about making a tuna tartare.
10:20Oh, you're making a cold dish too?
10:22Listen, I'm the one with less time, all right?
10:24No, we're the one with less time.
10:28If I'm stuck with 15 minutes, I would be crying internally.
10:32But I still need to do something fast, something easy.
10:35I'm using toro fennel in the curry.
10:37I decided to make red curry chimichurri with seared toro and a warm fennel salad.
10:43Roller coaster for the nervous system.
10:44Oh, yeah.
10:46I mean, I put so much pressure on myself cooking dinner at home.
10:49Oh, yeah.
10:50All right.
10:52We're doing otoro.
10:53Massimo's the most vocal one of the group.
10:57Otoro needs to be cooked.
11:00It's a very fatty piece of a tuna.
11:02Hey, yellow team.
11:03You guys think about your rice sandwiches over there?
11:06Maybe a rice club?
11:07Lame.
11:08I mean, come on.
11:10I know we have miso here.
11:11Donde esta?
11:12I haven't had time to think about this.
11:13I started building my beurre blanc, and I want something for a little bit extra flavor,
11:16so I grabbed shrimp paste.
11:18You can't use a ton of it.
11:19It's really strong, but I know it'll complement all the flavors in my beurre blanc
11:22and just give another layer of depth there.
11:24I smell something funky.
11:25I got that, too.
11:26There's a funk over here.
11:28Je ne sais quoi.
11:30All right, yellow team.
11:31Three, two, one.
11:33Yellow team, go.
11:35Sorry.
11:38Cut.
11:40I'm thinking shrimp po'boy is the best idea to really incorporate the batter,
11:45but there's just no seafood in the fridge.
11:47So I'm grabbing the zucchinis to make my veggie po'boy now.
11:51I need to toast up this bread, trying to find the right portion of bread to fill in.
11:57I'm going to do something called mozzarella and corozzo.
12:02I spent a small time in Italy, and by a small time, like a really lovely romantic weekend,
12:07and I saw this dish.
12:09Basically, two pieces of bread sandwiched between mozzarella, battered and fried.
12:15I have rice flour in my batter, and then a sauce with rice vinegar and koji.
12:19This is insane.
12:20The rice battered sandwich.
12:22Any thoughts on what y'all make?
12:24That's why I'm here and not a contestant.
12:29Ten minutes, guys. Ten minutes.
12:31I'm going to do a banana and Nutella sandwich.
12:35My whole goal with this dish is just make a yummy treat.
12:39It doesn't have to be fine dining.
12:41Eight minutes.
12:43Kat, how are you going to use the rice, babe?
12:44I'm going to make a little rice batter.
12:46You ever had a service like this?
12:48Sometimes I cook in 15 minutes when my daughter's yelling at me.
12:55It's definitely starting to smell nice.
12:59I'm making my turmeric cabbage slaw, and I have my bread charring.
13:05Five minutes.
13:08Nobody heard.
13:09Five minutes heard.
13:11A little cheese sandwich.
13:13I'm just going to season and sear them.
13:15Zuber.
13:16How's that curry coming?
13:17It's good. It's going to be a cold curry, so we're looking good.
13:20Hell yeah, I love curry.
13:21I'm going to do a little toasted fennel togarashi on top.
13:24Guys, two minutes, 15 seconds.
13:27Coming up, coming up.
13:28I've decided I'm going to make a raspberry sauce for the sandwiches.
13:32Mixed with cognac with powdered sugar, a nice grown-up raspberry sauce.
13:36Ow, ow, ow.
13:37That's okay.
13:38I'm making now a chimichurri. I'm putting the salad first.
13:40I'm going to start assembling.
13:45Sorry again.
13:47One minute.
13:48My hand is shaking.
13:50I'm to the gun here.
13:52This is a very messy plate.
13:54Get it on the plate, y'all.
13:56Five.
13:57Something goes quick.
13:58Four, three, two, one.
14:01Time's up. Your time's down.
14:05Wow, that was fun.
14:12All right, Shuai, come on up.
14:16Wow.
14:17This is very coordinated.
14:19I made a nectarine salad of an apple cabbage, radish, jalapeno.
14:23There are two different types of shiso in there, and the sauce itself is a coconut nacho.
14:27Are you happy with how it turned out?
14:29I like to use a nectarine that's slightly more tart because I really like that acid and crunch.
14:35So I made for you a seared scallop with a chili crisp and ginger beurre blanc.
14:40It's finished with a little bit of shrimp paste and yuzu, and then finished with shiso on top.
14:44Definitely excited to be having a scallop on Top Chef after hearing so much about it over the years.
14:52This is so beautiful.
14:53So I got a seared scallop.
14:55We have chili crisp panko, roasted eggplant as well as some nectarines.
14:59There's also shiso in the sauce as well.
15:01Vinegar?
15:03So I made you a scallop crudo, which is some raw sliced nectarines, some brunoise jalapenos, and just some shiso and pistachios on top.
15:13Carla?
15:15We have a pan-seared toro with a red curry chimichurri with ghee, and warm fennel salad with ponzu and tamari.
15:2120 minutes. Was it difficult?
15:24Made it work, I believe.
15:26All right, guys.
15:28We have au toro.
15:30We have a warm broth of yellow tomatoes and fennel, and I would say crumbs of pretzel, but I think in French it's more elegant.
15:41I have for you au toro with a green curry emulsion, a toasted fennel, a fennel pollen togarashi on top, and then little dusted pretzels and a fennel frond.
15:51Michael, have you ever had pretzel dust on anything before?
15:55I think I've eaten the dust at the bottom of the bag.
16:01I made a tuna tartare with a curry vinaigrette.
16:04Inside the tartare is some chopped fennel, some fennel fronds on top, and some crushed pretzels for some crunch.
16:10Kat?
16:13All right, Kat. 15 minutes. What did you make for us?
16:1715 minutes. This is a banana and Nutella little fried sandwich, and I would just encourage kind of drizzling the whole thing with the raspberry cognac sauce.
16:26This feels like it could be really good fair food.
16:28Yes.
16:30I made essentially a po'bo for you guys, but instead of the shrimp, I used a zucchini.
16:35Batter in turmeric with a turmeric rice wine vinegar slaw right on top, and then grilled the bread.
16:42Just gotta dig it.
16:44It's gonna be a minute.
16:45Big bite.
16:49In 15 minutes, I made an open-faced crab salad sandwich with curry butter crispies.
16:56All right, last but not least, Tristan.
17:00So this is mozzarella and carozzo.
17:02Inside is a buffalo mozzarella, a little bit of scallion, and then on the side is a mustard emulsion.
17:09Great, thank you.
17:11How do you think our chefs did overall with their trivia quick-fire challenge?
17:14I thought they did really well. I wish I had eaten a bit more of like a bunch of them, so yeah.
17:19But as we know, there are a few that fell a little bit short today.
17:24Michael, who had one of your least favorite dishes?
17:26Henry. All the components were delicious, but it sort of didn't come together with the baguette in a way that I personally could manage to get into my face successfully.
17:36Eat. I mean, eat.
17:39Mateo, who else had one of the least favorite dishes?
17:43Massimo, I loved the flavor of your dish, but because you had a broth-based dish, the pretzels got quite soggy.
17:49Come on. I've tasted some of the other dishes. Like, what a joke.
17:55Amy, who else had one of the least favorite dishes?
17:59Tristan. No, actually, I liked the sauce.
18:02Tristan. No, actually, I liked the sauce. It just felt like, you know, what were they doing together?
18:07It wasn't the world's greatest work.
18:10All right, so Amy, who had one of the favorite dishes of the day?
18:16Kat. I could have eaten six of those. The texture on it was so good.
18:21The sauce was like the star. Thank you.
18:24All right, Michael, who else had one of our favorite dishes?
18:26Shuai. The salad was so delicious. I didn't want to stop eating it. Everything worked for me. It was great.
18:33And Mateo, who else had one of our favorite dishes?
18:37Corwin's was one of my favorites. Nice balance of, like, sweetness, some spice, some acidity, but the scallop just got to, like, really shine.
18:44Thank you. Would you describe it as a top scallop?
18:46I think I would describe it as a top scallop, yeah.
18:49But as we know, there can only be one winner.
18:51The winning chef for us today really did a great job of using the trivia game ingredients in a smart way.
18:58And it felt like everything that was incorporated really needed to be there to make the dish come together.
19:02And the winning chef is...
19:08Corwin.
19:09Congratulations, Corwin. Well done. Corwin, you just won $10,000 of Quickfire Quick Cash.
19:18$10,000 of Quickfire Quick Cash.
19:21Pay some bills now.
19:22Feel good?
19:23Yes.
19:24You boy, $10,000 richer. It's going to go to paying bills, so don't ask me for $5. Don't ask me for nothing.
19:28But I got to win, more importantly. I think I put the rest of the chefs on notice that Corwin's heating up, and I got a hot hand at the dice game.
19:34Amy and Mateo, thank you very much for being here and joining us for our very first Top Chef Trivia.
19:45Michael, you're not going anywhere. Just yet. Just yet.
19:47All right, chefs, are you ready to indulge your sweet tooth?
19:50Yes.
19:51Canada has long been known for some of the most mouth-watering desserts.
19:55Maybe we can eat some right now.
19:56Yes, please.
20:03Of course.
20:04Hole in the door.
20:05All normal.
20:07Oh, okay.
20:09Oh, wow.
20:10On this table, you have six of the most delicious and iconic desserts from Canada.
20:18For your elimination challenge, these desserts are going to serve as your inspiration.
20:22I'm a chef, but not a pastry chef.
20:23I'm not a dessert guy.
20:25Super cool. I'm confident. I'm pumped.
20:28You'll have to incorporate these sweet treats into your dishes.
20:32But not in the way that you're probably thinking.
20:36This is Top Chef after all.
20:39We want you to deconstruct these treats to create savory dishes.
20:47That's a very Top Chef thing to do.
20:50This is an individual challenge, but because there are six desserts and 12 of you, you know what that means.
20:56It's time to draw knives.
20:58Who has Figgy Duff?
20:59Corwin and Tristan.
21:01Tristan, your face.
21:02You don't look amused, Tristan.
21:04Have you had Figgy Duff before?
21:06No, but it looks really dry from over here.
21:10It looks like a panettone that had a rough life.
21:12I'm sorry, Canada. It doesn't look good.
21:15Who has butter tarts?
21:16I personally love the raisins.
21:18I love the raisins.
21:19I love the raisins.
21:20I love the raisins.
21:21I love the raisins.
21:22I love the raisins.
21:23I love the raisins.
21:24I love the raisins.
21:25I love the raisins.
21:26I personally love the raisins, but it almost is like a pecan pie.
21:30Nanaimo bars.
21:31It has a graham cracker, coconut crust, chocolate layer, and then inside is like a custard.
21:36Delicious.
21:37Jam jams.
21:38Looks like a Linzer cookie, but it's sweetened with molasses.
21:42Potato chocolate cake.
21:43That sounds so good.
21:45I kind of dodged a bullet here because it has potatoes inside of it.
21:49There's somewhere for me to begin.
21:51Last but not least, the date squares, a.k.a. matrimonial bars.
21:55It has a firm foundation, a sweet center, and it can also look a little bit rocky at times.
22:01Oh, I know.
22:04Today, you'll have 30 minutes and $100 to shop at St. Lawrence Market.
22:10Tomorrow, you'll have two hours to cook and serve at Casa Loma.
22:14We want you to taste them so you understand what you're working with,
22:16so feel free to enjoy as many as you want before you go shopping.
22:19I'm also going to take some for the road, but you may come up and grab some yourself.
22:24Yeah.
22:25Get that potato cake.
22:26Look at this.
22:27This is healthy.
22:28All right, later, y'all.
22:29Bye.
22:30Take care.
22:33So good.
22:34Oh, wow.
22:35It's really good, but they are so sweet.
22:38Aside from the toothache I get, I'm definitely getting the bitterness of the chocolate,
22:42the warmth of the vanilla, and then the walnut and the coconut from the crumb bottom,
22:47and it is giving me a lot of inspiration for a savory dish.
22:50This is delicious.
22:51It is really good.
22:52My foot's going numb right now.
22:53I'm confused.
22:54It's called a figgy duff, and there's no figs, honestly?
22:57I'm good.
22:58Who's ready to go shopping?
22:59A lot.
23:04This little kicky is going to the market.
23:08How's everybody feeling about their dessert?
23:09I mean, I'm kind of more relieved that it's a savory dish.
23:12Yeah.
23:13The figgy duff, it's got flavors that I'm really familiar with.
23:16Cinnamon and allspice is used a lot in, like, Caribbean cooking.
23:20It kind of leads me toward a Guyanese pepper pot.
23:23I'm going to stick to my Afro-Caribbean on this one.
23:33Where is this international market I'm looking for?
23:35I'm looking for cocoa powder.
23:37I'm currently looking for caviar.
23:39My dessert is essentially just a chocolate cake, so I have to use potato.
23:42There's eggs in the cake.
23:43That's where the caviar is going to fall into place.
23:45I want to reinterpret how eggs are being used.
23:48Potatoes and caviar are a classic combination.
23:53I have my golden corn syrup.
23:56I know I'm thinking raisins.
23:58I do love a good butter tart.
24:00So I got my duck breast.
24:02Duck carries that sweet flavor really well, and then the crust is very butter-forward.
24:07So I'm thinking mushroom butter crumble on top.
24:10I don't even know if I have enough money.
24:12I'm going to be making a seared duck breast with a pecan condiment.
24:16That sounds cool.
24:17It's going to be amazing.
24:18Fifteen minutes!
24:20Oats.
24:21Today it's some spices. Spices, spices, spices.
24:24We're getting Ontario lamb, some of the best in the world.
24:27We're going Moroccan on this.
24:29Allspice, berries, cinnamon, clove.
24:32I got a madeleine mold.
24:35A figgy is a raisin in that part of Canada.
24:38I'm going to do a fried chicken dish.
24:40Jerk marinated, a little bit of slaw in there.
24:42I think this is a really creative way to incorporate figgy duff.
24:45Making spices in a figgy duff are basically the making of jerk seasoning.
24:49Five and a half minutes, guys.
24:51How long? How long?
24:52Five and a half minutes.
24:53Five and a half minutes, thank you.
24:55I'm looking for coconuts.
24:59Did you get duck?
25:00Yes.
25:01Can I have some as well?
25:03Raspberry, molasses.
25:05I'm going to do a tsukune, which traditionally is a Japanese style chicken meatball.
25:09Cinnamon is one of my ingredients, so I might do like a garlic and cinnamon oil.
25:14The weather is really scary.
25:15It's literally just like a mildly spiced cookie and raspberry jam.
25:19But I want to test my creativity.
25:22I want to make a rye flour and acorn porridge.
25:25We'll see how it goes.
25:27All right, I am out of money.
25:29Oh my God.
25:30Let's get out of here.
25:32Hello?
25:33I freaked out when I saw your calling.
25:35Me and Evelyn have been really good friends for 13, 14 years now.
25:40We opened up a restaurant in 2023 called June.
25:43How are you feeling?
25:45I got here and I was just like, all right, let's go.
25:47Let's do this.
25:48So I felt good.
25:49I was on top.
25:50Then all of a sudden, I was like on the bottom.
25:52Evelyn was on Top Chef season 19,
25:55which is another reason why I wanted to do this show.
25:59But I thought this would be a lot easier.
26:09I need to refocus so that I'm actually proud of everything that I'm putting out.
26:15I know, I'm going to trip someone.
26:29All right guys, let's get going.
26:33I have never cooked in a castle before.
26:35I've cooked in a castle for the king of Sweden.
26:37I'm actually named after a king, Massimiliano.
26:39Oh, big flex.
26:42What do you thought about the Nanaimo bars, Kat?
26:44Too sweet for me.
26:46I'm going to make a savory custard with coconut milk, mustard powder.
26:50It just comes to me that I should just call it a mustard custard.
26:54It like rides the line between sweet and savory, I'd say.
26:56It's either going to resonate or it's going to be super dumb.
26:59Let's see how it goes.