ADAM: You're about to witness
a culinary revolution. Tonight,
five of the most talented cooking prodigies in the world go head-to-head
against executive chefs with years of training
and decades of experience. There's no way I'm going down. I don't want to be teated
like a kid. I'm a chef. WOMAN: You just can't
underestimate these kids. I'm gonna crush
that competition! ADAM: It's a culinary showdown
in three rounds, with our final round judged by the world's most critically
acclaimed chefs in a winner-takes-all
blind taste test. It's the superstars
of tomorrow... Way to get in his head. ...against the titans of today. MIKE:
Coming down to the wire. CLOYCE:
I want to show the world that kids can take down
executive chefs. HOLDEN:
This is cutting it so close. ADAM: This is "Man vs. Child:
Chef Showdown." --<font color="#FFFF00"> Captions by VITAC --</font><font color="#00FFFF">
www.vitac.com</font> Captioning provided by
A+E Networks ♪♪ I'm your host, Adam Gertler, and this week, it's a culinary
showdown in three rounds. Our first judge is chef/owner
of several restaurants including Graffiato
and Kapnos -- Mike Isabella. Our second judge is a butcher and private chef to Hollywood
A-listers -- Alia Zane. Our challenger today has been an
executive chef for over 20 years and has opened
50 restaurants globally. He loves bold,
in-your-face flavors and works best under pressure. They don't call him "The Bull"
for nothing. -Bull.
-The Bull? FRANKIE: I'm often asked why did I get the nickname
"Frankie the Bull"? "Is it an Italian thing?" Yeah, maybe that has something
to do with it. Is it my sweet demeanor? Yeah, probably not.
[ Chuckles ] I like to say my flavors are as
big and bold as my personality. I went and ran kitchens
when I was 15. I know that if I was
in their shoes, I want to knock the guy
off the top of the pyramid. Bring it on. Bull in the kitchen.
Get out of my way. Don't be a matador
in front of this bull. [ Chuckles ] Please welcome
Frankie "The Bull" Terzoli! [ Applause ] That's a little intimidating. I was expecting him
to actually be a bull. We're in trouble. Chef Frankie
looks super confident. He has a ton of experience. I mean, he looks like he's
cooked everything in the book. Hey, Frankie. Are you ready to compete
against some prodigies? I was one
of those child prodigies. I'm ready to give them
all I got. Oh, really? So, you've been cooking
since you were how old? Started cooking when I was 7,
10 professionally. -Wow.
-Wow. Thank you very much,
Chef Frankie. Thank you. Okay, prodigies.
Who's it gonna be? All right, guys... Frankie the Bull --
He's a little worrisome. He works well under pressure. We're definitely gonna
have to pick the right person for each round. That works.
-Dylan, you want to do it? -Yeah.
-Okay.
-Okay. We choose...Chef Dylan. Dylan's got a nice
creative energy, so hopefully that'll be enough
to beat him. Chef Dylan, enter the kitchen. [ Applause ] He's 12 years old
and was raised on a farm. He's heavily influenced by local, fresh,
seasonal ingredients, and has been cooking
since he was 4. DYLAN:
I do have a very refined palate. I like high-end dishes, and if it's not cooked properly,
I'll send it back. Even though Chef Frank obviously
has a lot of experience, I feel with the power
of being together as a team, we can take him down,
totally. Please welcome Chef Dylan. [ Applause ] DYLAN:
I need to prove to people I can do a lot better
than an adult chef. ADAM: Welcome to the kitchen,
Chef Dylan. Thank you. I assume I'm a pretty
intimidating figure to look at. For Chef Dylan to step up,
this kid's got gusto, man. ADAM:
Welcome to round one, chefs. You know, it's easy
to create a dish when given premium ingredients available
to the finest restaurants. But what if we took that away
and presented you with a not-so-premium
selection of foods? So today, you'll be cooking
an appetizer with... ...junk food. Perfect. This is not in my wheelhouse. I was pretty sure
that Dylan's familiar with every single one of those
ingredients in that tray, and I'm not really sure
I can name four of them. Because I'm a kid, pretty much,
junk food is my thing. I'm gonna love this round. That's right. You'll have 30 minutes
to create an appetizer incorporating one or more
of these ingredients. We have chips, sponge cakes,
hard candies. And the list goes on and on. Judges,
do you have any advice? There's nothing wrong
with junk food. -That would be correct.
-[ Laughs ] But the key
to this challenge is to really identify
the flavor profile. You can go sweet.
You can go savory. Any way you like. ADAM:
Our judges will be looking at creativity,
presentation, adherence to the spirit
of the challenge, and, of course, taste. Now, remember, they will also allow the chef
with the best dish to choose an advantage
from our menu. Capturing and keeping
the menu board is one of the top priorities so that we can go
to the blind taste test by a master-level chef
with an advantage. ADAM: Okay, chefs,
please take to the burners and prepare to begin
your first cook. You have 30 minutes
to prepare an appetizer using one or more
of our junk-food delights. And your time starts...now. [ Applause ] You can do it!
You can do it! DYLAN: My favorite junk food
is Cheetos. I don't really cook
with junk food, so I'm kind of curious to see
what I can do with this. So this is gonna be
a pretty fun round. -Mm!
-Chips. FRANKIE: I think because
children eat a lot of junk food that they probably have
a better mental flavor profile that they can draw upon. You know, I mean,
he probably looked at it, and it was his favorite cereal
sitting in the bowl right there, right?
He eats it every morning. So what I've done is I've taken generally what I would do in
a traditional Sicilian breading, and I've tweaked it so that
I am now using potato chips. Every time I get pressure, I
generally fall back to my roots. So this is gonna be my take on a
traditional Sicilian rolatine. I'm gonna use the potato chips just like I would use
bread crumbs. And I'm gonna stuff it
with goat cheese, serve it with a goat
cheese-arugula salad. It's kind of funny that
Chef Dylan is my competition, since he was raised on a farm. As you can see, this body
is not built on organic greens. So, Dylan grew up
on a farm? Yes, he did. So he's used to growing
his own vegetables and using those vegetables
in the cooking. Wow, sounds very rustic. I think this challenge
is actually great. You know, I'm actually
really enjoying this challenge. I am personally a fan
of junk food, but I also love chicken tenders. Why not crust chicken tenders
with hot Cheetos? Make it kind of like
chicken wings. I was just gonna put Cheetos
into the food processor, but I thought that would be
a little bit too overpowering. So then I added a little bit
of corn flakes to mix it in, just to balance it out. I feel the judges are gonna want
us to really showcase junk food, so that's why I'm just really
gonna make sure this dish is all about
junk food. So, what he's doing
is actually pretty smart. It'll help add a crunchy,
crispy, spicy, salty element. That sounds good. You know,
as a younger cook, I had the reputation
of being called "Kid Chaos," and someone like Dylan
is the opposite of that. Just to see --
already have the bowls organized in the station. He just works so cleanly. FRANKIE: I want to sear this --
the outside of my bell pepper. I want to do a little bit
of roasted bell pepper bacon and goat cheese
inside the rolatine. It takes years and years
and years of practice and years of working
in a live kitchen to not find yourself
in the weeds. Time management is something
that I thrive at. If you tell me the dish has
to be done in 30 minutes, it's done in 27. I've worked opening restaurants
all over Central America, throughout Europe, Asia. I can hang with the best. This thing has
kind of come routine, and it doesn't really matter if I've made this dish before
or not, although I never have. Dylan, you're doing
amazing on time. -You're doing great.
-Good job, Dylan. I start brunoising my onion. I don't really know
why I'm rushing. Oh, my gosh. Guys, Dylan just cut himself. Yeah, I did. Slice right through his thumb. DYLAN: I really don't want
to stop to call a medic because that's gonna waste a lot
of time, but still, I realize, you know what,
I just have to call a medic. It's bleeding. -Hold this.
-Uh-oh. ADAM: We have the medical team
on the floor attending to Dylan's wound, but that is going to cost him
time, if nothing else. I once got a cut
on my thumb. That's when
my nail fell off. -I don't care.
-Awesome job. They get him patched up.
He can get back to work. FRANKIE: Any time you're
in a competition situation, there's a ramped-up level
of anxiety, of adrenaline, and every chef has
a self-inflicted knife wound from time to time. 15 minutes. 15 minutes
remaining in this round. Two minutes have gone by. He continues to brunoise
his onion. Oh, my God.
-Oh, my gosh. -Did he do it again?
-Medic. He already
cut himself twice. Now he's done it. Aah! It's all right.
Dude, it's all right. Same knife? Same table knife?
-Yeah. Oh, my God. CLOYCE:
That second cut looks bad. ADAM:
Between the two cuts, this is actually costing Dylan
a little bit of time here. MEDIC: Okay, we're gonna
bleed through. Hold, hold, hold.
Don't. DYLAN: Oh, my God, you know,
I'm screwed on time. I'm just -- I'm done. -Oh, my God.
-Oh, my gosh. He already
cut himself twice. Now he's done it. Aah! I've wasted about seven minutes just getting this bandage on,
you know, putting the glove on. That's a lot of time. He's spending too much time
cutting the wrong thing. He needs to be cutting
the onion, not his finger. Dylan is back at it
right now. ESTIE: Dylan had to wear
one glove like Michael Jackson. Ooh! Jazz hands.
[ Laughs ] DYLAN: Oh, my gosh.
Why? He needs to just calm down,
really focus on what he's doing. EMMALEE: Even though
he's a little bit behind, I feel like Dylan is creative
and fast, and he can still do this. Chefs, you have 10 minutes. FRANKIE: My rolatine filling
is gonna be very simple. I'm gonna render some bacon. I'm gonna roast off
some bell peppers, put those in with the bacon,
add a little bit of garlic, then just roll them and
stuff them with the goat cheese. Gloved one, I saw you had
a little -- a few cuts. That slowed you down
a little bit, but you look like you're moving like a whirling
dervish right now. It's nothing, like a grain
of sand on my shoulder. Okay, so,
for the ranch dressing, I see you got some herbs. What kind of herbs
define a ranch dressing? I'm using dill because that -- that just kind of brings out
the ranch in the dressing, and then I'm using chives. I chop up some garlic.
I did a lot of blue cheese. Mixed that up
with a little bit of dill. Yummy.
I love ranch dressing. We know. You're kind of getting, like,
buffalo-wing flavors and chicken-tender flavors.
-Yeah. Chicken tenders
with the ranch, buffalo wings with the blue
cheese all coming together. -100%.
-I love it. I think this glove actually
might be a cool look for you -- the black glove. It could be kind of
a signature trademark,
along with your hat. -No.
-Okay. [ Laughs ] You know,
the expression goes, "Like a bull
in a china shop," but you're kind of like a very
graceful bull right now. Things are actually
really going well. So, now, you've crushed
the potato chips. I would have expected that to have been deep-fried
or pan-fried, but you're actually
grilling them. We call these a spitini.
It's a Sicilian dish. -Spitini.
-On a stick. All right, we look forward
to checking out your dish. Good luck.
-Thank you. Dylan, you've got this on time.
You're great. EMMALEE: So, Dylan -- He's got
his Michael Jackson glove on, he's cooking, and he's gotten
back on track. How many chicken tenders
are you gonna use? Three, but I'm cutting one
in half to check. Okay. Smart. I have the chicken tenders. Now I dip them in flour,
then dip them in an egg wash, then dip them
in my cheesy crust. I really hope
I can win this round because Chef Frankie obviously
has a lot of experience, so we really need an advantage
in the next round. If he was thrown
by the multiple cuts, he certainly
wasn't showing it. FRANKIE: To me, the most
beautiful plate of food is the one
that's overflowing with it. I got a beautiful arugula salad
with some fresh goat cheese to tie that goat cheese in
that's in the rolatines, and I made some
pretzel croutons. I'm using that
as kind of a crunch on top. Looking at it, mine is big,
bold, family style, rustic. Something I would eat, no doubt. ADAM: Chefs, one minute. DYLAN: I'm hoping
for the chicken inside to be nice and moist 'cause I really want
to win this. Is it good? In 5, 4, 3, 2, 1. Step away from the plates. HOLDEN:
Good job, Dylan! DYLAN: I'm feeling great.
My dish looks neat, simple. Chef Frankie the Bull's dish, it's very messy, and I don't see
the junk in it. Okay, chefs, please bring
your plates up to the judges. ♪ Chef Dylan,
please explain your dish. I made chicken tenders. And on the left, I have
a blue cheese-ranch dressing. I like the very clean aesthetic
you have right now. I can't wait
to dig into it. I don't know
if it was your intent to make these look
exactly like chicken wings that were boneless,
but they look really cool. Thank you. I'm going fingers.
I don't know about you. Look at you. DYLAN: I'm seconds away
from winning or losing, and it went from me
being nervous to confident and back to nervous again. Chef Dylan, I thought this was
a very cool, little, fun twist on a classic wings
and blue cheese. The dipping sauce was good. I would have liked a little bit
more dill in there, a little bit more herbage,
maybe some chive, parsley -- a little bit of everything. I love herbaceous
type of dipping sauces. All in one, it was a very simple
and clean dish, and you did a great job of using
the ingredients on the table. Thank you. The chicken
is cooked really nicely. It's nice and juicy.
It's seasoned really nicely. I will say that the breading
was a little bit hard. It didn't stay on there
too well, but aesthetically, it was very, very clean, very
refined, and very, very cool. Mm-hmm. DYLAN: At first,
I was a little bit nervous about going up
against Chef Frankie, but now I'm definitely
feeling more confident. Chef Frankie,
please explain your dish. So, what I made for you today is an Italian-seasoned potato
chip-crusted chicken rolatine stuffed with roasted bell
pepper, goat cheese and bacon over an arugula
and goat cheese, pear salad with a honey dressing
and pretzel croutons. Chef Frank, I think
you're very ambitious, and you have a lot of stuff
going on on the plate. ♪♪ I really liked
your rolatines. You know, I like the idea that you grilled them
with the potato crust. The potato-chip flavor
did come out for me. The chicken
was cooked perfectly. I would have maybe
lost the salad, but overall, I really
liked your dish. It was interesting that you
chose to grill it, actually, as opposed to frying it. I think that it really worked
on the outside, got nice and crispy,
but on the inside, the potato chip almost got
a little bit mushy. But all in all, there's,
you know, a lot going on. I think
it was a very ambitious dish. I am not a minimalist. I believe in big food,
big flavors. That says happiness to me 'cause I know that
when I'm done, I'm full. Overall, both of you guys
presented two strong appetizers. I'm gonna need a little time to
talk to my partner on this one. DYLAN: I really want to win this
so my next teammate doesn't have a disadvantage
in the next round. And I'm getting
a little bit nervous. FRANKIE: You can already see
the unique styles between little Dylan chef
and myself. There's a contrast in plating.
His plating was clean. My dish was more complex, but
I know my flavors are there. Mike, Alia, who gets
to pick an advantage for the next round? We've decided that
the advantage goes to... ♪♪ We've decided that
the advantage goes to... ...Chef Dylan. [ Cheers and applause ] Well played, well executed. Kudos, man. And now I get a disadvantage. This could go pretty bad for me. Good job. It feels great to win
against an executive-level chef. I nailed junk food. For this round,
I had the better dish. All right, Dylan,
you must now choose one of your remaining teammates to compete with an advantage
in the next round against Chef Frankie. But before we get to that, I bet you're wondering
what round two is all about. D'oh!
-[ Laughs ] Yes, it's
the dough challenge. I've been making dough
since I was 10. I definitely think
I have the upper hand. You have to take the ubiquitous
combination of flour and water and fold it into an entree
designed to impress. Judges, do you have
any words of advice? So many tasty
and wonderful foods are created
with a basic dough. Your limit here is your ability
to balance time and utilize
your imagination. Stromboli, tarts, calzones. Have fun with this. So, Chef Dylan, it's time now
for the big question -- which one of your teammates
will compete with control of the advantage
board in round two? I choose...Chef Cloyce. [ Applause ] Chef Cloyce, enter the kitchen. DYLAN:
I feel that Chef Cloyce is a really perfect fit
for this round... -You can do it.
-Good luck. ...because he can do anything. ADAM: His hobbies
include all sports from airsoft to volleyball. This kid thrives on competition. Whether I'm playing a sport
or I'm in the kitchen, I definitely thrive
under pressure. Chef Frankie definitely had fun
in round one, but I do think he's gonna try
to take rounds two and three a little more seriously. Do not take it easy on me. I'm never going to get better
at what I do if I don't have
real competition. ADAM:
Please welcome Chef Cloyce. [ Applause ] -Whoo!
-Whoo! FRANKIE: Chef Cloyce is a little
bit older, a little more mature, and so I wonder
how good this guy is. I have to win so I can have
control of that menu board and be more in control
of my own destiny. This round,
the menu items are... So, Cloyce, you get one shot
at taming the bull. What's your choice? [ Sighs ] I think I'm gonna go with...
Take Away. That actually could work. Hopefully, he grabs
the ingredient early enough, and then I'm safe. Chefs, take to your burners, and prepare to begin your cook. -Good luck.
-You, too. [ Singsong voice ]
You're gonna need it. Okay, chefs, you have 45 minutes to make a delicious entree
using dough. And your time starts...now. EMMALEE: Go! FRANKIE: [ Speaks indistinctly ]
Cooking time starts. My mind's going.
I'm making pasta. Semolina flour, crack an egg. I don't want him
using eggs. That's my one ingredient. You cannot use eggs. -Ohh!
-Chef Cloyce! -Whoo!
-Whoo!
-Yeah! Eggs are a pretty important part
of most doughs. I think him not having eggs is
definitely gonna set him back. Pasta -- right out the window, but I've got 40 years
of combined experience. I have a lot of stuff
in my repertoire that I could pull out. Frankie the Bull
got his eggs pulled. Nobody saw that coming. Chef Cloyce,
what are you making? I'm starting on the dough
for an empanada. That's flour, some sugar,
some shortening. I plan on making
an enchilada-style empanada with a poblano
and black-bean filling and a chipotle enchilada sauce. Come on. I have to get my dough
mixed together 'cause I need to get the dough
in the refrigerator so it can chill. I'm gonna do a Venezuelan
pork potato empanada. It's flour, it's lard,
it's a little bit of vinegar, it's a little bit
of baking soda. It gives it that leaven. Basic, simple, get it in
the refrigerator, chill it down, and then start on the filling. Chef Frankie's
also making empanadas. Okay, okay. My empanada filling has
bell peppers, onions, celery, a little bit of Cayenne,
a little bit of cumin, and then fry the fat out
of the sausage, get it to the point where
it's dry, get it off the heat. CLOYCE: So, for the chipotle
enchilada sauce, I'm adding tomato paste, 1/4 cup of chili powder,
2 cups of chicken stock. Put my chipotles in for some
heat and just let that reduce. Chipotle peppers aren't
their own type of pepper. Yeah. What they are
is they're jalapeños that are first smoked
and then dried. How's it going, pal? We are really curious as
to what you have going on. We saw chipotle peppers.
We saw poblanos being roasted. I'm gonna be doing
an enchilada-style empanada filled with my black-bean
and poblano filling, sour cream,
and jack cheese. Beautiful. I've never seen anybody
in this competition pull out a menu item within
the first minute of the round. But will eggs
be the difference? It could come back
and surprise him. I'm starting to think
I should have tried to see how his dish was gonna play out,
rather than giving him so much time
to course-correct. There was a curve ball
thrown at you first minute
in the competition. Where did you decide to go
after that? I'm going Latin. I'm going
with empanadas, as well. This has actually turned
into an empanada battle. I can tell you I know of
at least two people that are very excited
to taste some empanadas. Good luck to you.
-Thank you. You have 15 minutes left.
15 minutes. So, it looks like we have a good, old-fashioned
empanada showdown. MIKE: I'm sure that both dishes
are gonna have a lot of flavor, but the thing is
who has the best dough? Mm-hmm. 'Cause that's what the challenge
is about. CLOYCE:
I'm frying the empanadas because I want that dough
to be nice and flakey, but I also don't want
to overcook it because I'm gonna
finish it in the oven. I'm pretty good on time
right now. You don't want it too thick,
and you don't want it too thin. The consistency of the dough needs to be pliable,
yet not hard. I think I'll do about
an 8- to 10-inch circle. I'm gonna put some
of the pork filling in and put some
shredded cheddar cheese on top before I roll it over
and seal it with a fork. 10 minutes, chefs.
You have 10 minutes. ♪ CLOYCE: My empanadas
are gonna be enchilada style because of the chipotle
enchilada sauce and pepper jack cheese on top. He fried it, sauced it, cheesed
it, and now he's gonna bake it. Prodigies --
They have me thinking. I don't know exactly
how Cloyce is doing on time. It's not bubbly yet. I'm starting to feel
a little worried because I'm just sitting there
waiting for it to cook. One minute. As soon as I cut
into my empanada, I'm like, "I'm golden." I'm plating it street style
with an ají sauce, which is basically a salsa
done in vinegar. This is exactly what I wanted it
to look like. 15 seconds! Please don't fall. We're down
to the final seconds. Oh, my God! And 5, 4, 3, 2, 1. Step away from the plates. -Yeah!
-Whoo! CLOYCE: I can't tell if the empanada dough
is cooked all the way, but if it is,
I think I might win this. Okay, chefs, please bring
your plates up to the judges. Thank you. Thank you, chefs. Please remember that
the menu disadvantage will not be taken
into consideration when judging the dishes. They're only looking
at creativity, presentation, adherence to the spirit
of the challenge, and, of course, taste. Chef Cloyce,
please explain your dish. I've prepared for you
an enchilada-style empanada with a poblano
and black bean filling. It has a chipotle
enchilada sauce. Thank you. The presentation on your dish
is very beautiful. I can see your skills
and your knife work, the way that you treated
the onions. It looks like
a very well-executed dish. Everything's tight,
clean, precise, and simple. You have a lot of very bold
flavors going on. I like the acidity
and the smokiness. It goes really nice
with the brightness
of the cilantro. With that being said, I think that the dough
in this case -- I don't know if
it quite worked frying it and then covering it
in the sauce like that. I think that your texture
fell very short. I agree with Alia.
It wasn't a good dough. It's a little cakey.
It's a little thick. But besides that,
it was a great dish. Thank you. One little error. I'm starting to feel
a little worried. We need that advantage. Chef Frankie,
please explain your dish. What I've made for you today is a traditional Venezuelan
pork and cheese empanada with an ají sauce on top. You know, it looks like
a nice golden-brown empanada. Very classic,
very traditional. I see Mike breaking off
a piece of the empanada dough and testing the crispiness
and the flakiness of it. And then he goes back in
for another bite. Good sign.
Feeling confident. Not cocky, but confident. Chef Frank,
I really like this dish. The filling
is really on point. Those spices
that you incorporated really came through. Something that could have been
better about this dish is more finesse in your knife
cuts with the chilies. There's little clumps
of them, and it really kind of
overwhelmed the palate. I agree with Alia. My mouth
is burning a little bit 'cause I did get
some pieces of big chilies, but besides that,
I thought the empanada dough
was very good. Thank you. They said that my chilies
and knife skills -- everything should have been
the same size. My style -- rustic. Chefs, you guys have given us quite the empanada sonata
to think about. So give us a moment
while we talk about it. We cannot go into the third
round with a disadvantage. FRANKIE:
I'm happy with what I produced. What I had envisioned in a dish
came to fruition. CLOYCE: We have to take control
of the menu board because whoever cooks
in the next round needs to have
that extra advantage so that
they can really take time on perfecting everything
that needs to be perfected. Mike, Alia, who gets to pick
an advantage for the next round? We've decided that
the advantage goes to... ♪♪ We've decided that
the advantage goes to... ♪♪ ...Chef Frankie. Thank you. I had to be a very good sport, but I feel like
I let my team down. Good job. [ Applause ] FRANKIE:
This gives me a huge advantage going into the "round of death," the third and final
winner-takes-all round. Although I'm not really sure
what this is. But at least I have the menu
board on my side this time. Now, remember, the third and
final round is a trio challenge. Each chef will have to create
three different dishes that will be tasted blindly
by our master-level chef. Not only is this third round
the winner-takes-all round, but now you'll compete
with control of the menu board. But before we get to all that, I'd like to present
our master-level chef to present the challenge
and judge the dishes in a blind taste test. You've probably heard about her
from her latest venture as chef and co-owner
of the wildly popular Fonuts. Please welcome
Chef Waylann Lucas. [ Applause ] Our guest judge
is a very formidable and well-known pastry chef. That's pretty intimidating
for a guy like me because I've never been
a pastry guy. Chef Waylann, welcome to
the "Man vs. Child" kitchen. Thank you. Please tell us what
is our round-three trio? Desserts are really
a lot of fun, and they're often overlooked
by traditional chefs. The techniques employed
by bakers are both artistic
and scientific. You can't just add a pinch
of salt and fix a tart, but at the same time, you can really let
your imagination run wild. So today's trio will revolve
around desserts. Savory pastries --
totally different animals. I don't even own a measuring cup
at my house. I do everything by taste.
Can't do that with pastries. Pastries are a science. Sweet-tooth trio it is. Chef Waylann, thank you
for your help in presenting round three. We'll call you in as soon as our chefs
have completed their cook. Best of luck to you, chefs.
I'll see you soon. It's time now
for the big question, Cloyce. Which one of your teammates is gonna bring it home
for the prodigies, despite disadvantage,
in round three? CLOYCE: It's definitely
a lot of pressure, but I know who I think will be able to execute
this challenge perfectly. I choose... Chef Emmalee.
-Yay! CLOYCE: I picked Chef Emmalee
because she's our baker. She does desserts.
I think she'll do pretty well. She's 12 years old, and she's
been cooking since the age of 9. Baking is her wheelhouse. I am a baker to the core.
Desserts are my specialty. When I first started cooking,
my favorite dishes to make were molten-chocolate lava cakes
and cupcakes. I got to where
I really wanted to experiment, so I started going out
of my comfort zone, and now I make
all sorts of desserts. I'm really worried that I'm
going in with a disadvantage, but otherwise,
I'm pretty confident. Please welcome Chef Emmalee. [ Cheers and applause ] You got this! EMMALEE: I'm gonna go all-out
for this final round. It's go big or go home. And I don't go home, so
it's just back to the jury box. FRANKIE: Emmalee walks in
with an aura of confidence. It's there for a reason because anything you put
your heart into, you obviously do better. ADAM: For round three,
the menu items are... Chef Frankie, it is now time
for you to choose your item from the menu. I'm gonna go
with One Stop Shop. Ohh! FRANKIE: She has to think
her dish from conception all the way to plating
in one shop. That's a hard thing for a chef
even of my experience to do. Okay, chefs,
take to the burners and prepare to begin your cook. Chefs, you have one hour
to create a sweet-tooth trio. And remember,
this round is for the win. Your time starts... ...now! -You got this, Emmalee!
-Come on, Emmalee! -You got this!
-Good luck, Emmalee! EMMALEE: First thing I do
is run back to the pantry and think of everything
that I might need. Grab stuff you don't think
you need just in case. What I plan on making
is a cookie shot trio. They're basically a cookie that's shaped into a cup
filled with milk. I just hope that I got
everything from the pantry. FRANKIE: You get me to frost cupcakes
with my two little girls, that's a pretty big baking
accomplishment for this guy. [ Cork pops ] So, through my extensive travels
around the world, the Europeans are
the masters of desserts. I'm gonna go European trio
with a Sicilian cannoli. I'm gonna go French
with a profiterole. And I am going to go Spanish
with a fruit empanada. I may not be the best at it, but I got all kinds of things
in my tool bag. Sweets are probably
the best thing that's ever happened
to the world, and they're my favorite thing
to make. First thing that I do when
I get back to my station is start making my cookie dough. Basically, that's just
a sugar dough with eggs, flour, shortening, and vanilla extract. I've been seeing cookie shots
all over social media and everything, so I'm gonna go
all-out for this final round. My first cookie is going
to be a sugar cookie. My second cookie
is a chocolate chip cookie. And my third cookie is
a peanut-butter chip cookie. It's a perfect combination. Profiterole dough -- It's
basically butter, water, salt, sugar piped into a piping bag,
put it on a silicone sheet, heat in the oven 400 degrees,
20 minutes. And away it goes. So, this is a ricotta cream, which will act as a filling
for my cannolis. Cannoli filling is ricotta
cheese, powdered sugar, and chocolate chips. Blend it all together,
make it creamy. Get it cold. Whether or not they come out,
I have no idea. Forgot something. -You forgot something?
-What? -Cooking oil.
-Ohh! CLOYCE: Forgetting cooking oil
is up there with the worst thing she could
have possibly have forgotten. Her cookie shots are
gonna stick to the molds, and there's a great likelihood
that they'll fall apart. What are you gonna do? Leftovers from the shortening? So, I take the remains
of the shortening and start using that
for the insides, and hopefully,
that's going to work. It's fat. I love that she just thinks
on the fly like that. ADAM: Prodigies think
of multiple solutions when confronted
with problems. Very ingenious. 30 minutes, chefs!
Halfway through the round! If this shortening doesn't work,
I am screwed. To the oven. Oh, my God. What did you forget now? Emmalee,
can I get you something? A metal bowl
for melting my chocolate? I got it! Whoo!
[ Laughs ] Thank you!
-Thank you, Frankie! It's melting it. FRANKIE:
I'm at a loss right now 'cause I don't know what
to bake these cannolis on, and they need a form, otherwise, they'll just collapse
when they hit the oil. So I took my knife handle, and I
use that as a cannoli roller, which probably isn't the best
thing for my knife handle. I'm gonna do
a vanilla-infused milk because I feel like that's a lot
more interesting than just regular old milk. Well, Rainbows,
how's it going? It's going great,
actually. -You have three cookie shots.
-Exactly. Now, what are the fillings
going in the cookies? They're all gonna be coated
in a chocolate. In the cups is going
a vanilla-infused milk. Well, good luck,
Chef Emmalee. Sweet empanada filling is very
similar to an apple-pie filling. A little bit of butter,
some apples, and some sugar, some cinnamon. Get those caramelized a little and let the sugars
do their work. How's it going, Chef? Feeling about 50-50 on the
confidence level right now. Those profiteroles
look phenomenal! Is that just one of those, like,
cooking-school kind of things that just stay in the back
of your brain? Didn't go
to cooking school. Really? When I was 18 years old,
I interned under the chef for the king and queen
of Thailand, and he taught me
much of what I know about French cooking, which was all stolen
from the Italians, anyway. Mm-hmm. Well, I'm very excited to see
what you come up with. Good luck to you.
-Thank you. Chefs, 15 minutes. You're running low on time. Time isn't my concern. It's actually them
coming out of the shell. CLOYCE: If the cookies
don't come out right and one of them happens
to fall apart... -What are you gonna do?
-...what are you gonna do? I'm gonna fix it. I realized that I grabbed
strawberry. So I dip the strawberries
in chocolate to have a backup for my cookies. It's something on the plate. Chefs, 10 minutes left! The moment of truth. I'm really scared. This is
kind of stressful. Kind of?!
Be down here. [ Cheers and applause ] -Yes!
-Emmalee, you got this! You got it.
4 1/2. Shortening may have saved
my life. It never ceases to amaze me
watching these guys work. For my profiterole, I'm thinking just a real simple mascarpone
cream, fresh strawberries. For a guy who's done savory
all his life, it's a 10. I have to coat
these cookies now, but they're still really warm. -Ooh!
-Aah! Got one down. Back in the game. I'm starting to feel
a little confident. I'm thinking
I might have this one. It fell apart. HOLDEN:
No, the chocolate one broke! -It broke?
-Uh-oh. CLOYCE:
If this one works, she'll at least have
two cookie shots to plate. Ohh! No! -No!
-No! Nightmare! EMMALEE: All I have left
is the sugar cookie. That really sucks. So I start freaking out. I have no idea what to do. -Ohh!
-It broke? -No!
-No! CLOYCE: Emmalee definitely
looks flustered. She has one cookie shot
and two cookie piles. This is a huge problem. This is the moment
where you'd want to improvise, but she can't because she can't
go back to the pantry. All right, Emmalee, think. EMMALEE: Emmalee,
use this brain of yours. Okay, okay, okay. What can you possibly do? Chocolate strawberries
it is, guys. You can't just serve
strawberries. What else am I gonna serve?
Air? Whoa, you got sassy! This is, like, a nightmare. This is awful because
desserts are my thing. And I don't have
enough ingredients to make anything else. 30 seconds. FRANKIE:
I'm making a classic cannoli, profiterole,
and sweet empanada. And I see these three components
coming together on a plate. This isn't half bad
for a fat, white guy who doesn't bake ever
in his life. 4, 3, 2, 1. Step away from the dishes. EMMALEE: I just have two
strawberries and a cookie shot. I was super confident, and I feel like
I kind of jinxed myself. Okay, chefs, please bring
your plates up to the table. Chef Emmalee, what did you
prepare for Chef Waylann? Well, today I prepared two
chocolate-covered strawberries accompanied
by a sugar-cookie shot filled with
a vanilla-infused milk, and, of course,
rainbow sprinkles. Thank you. Chef Frankie, what did you
prepare for Chef Waylann? So, I call that trio
a European Run, and it's an apple empanada, a mascarpone-strawberry
profiterole, and a traditional
Sicilian cannoli with a ricotta chocolate cream. Thank you. Best of luck, chefs. Chefs, please welcome back
our round-three sweet-tooth trio
guest judge and master chef
Waylann Lucas. [ Applause ] Chef Waylann, welcome back. Thank you. So, this is
a blind taste test. Okay. Remember, you're judging
the dishes based on creativity, presentation, adherence to
the spirit of the challenge, and, of course, taste. Please, chef, go ahead
and try the dish. ♪♪ Please taste good.
Please taste good.
Please taste good. Because if it tastes good,
it's a delicious failure. If it doesn't, then I'm just --
I'm just an embarrassment. All right. You normally don't get to eat
what you get to drink out of. I like that.
This is a first fun experience. I was immediately drawn to
the presentation, the sprinkles, and it was very creative
and whimsical. I was very impressed
with the choice of going with the cookie cup. It's something that is very new, very innovative,
very cutting edge. I wonder why didn't chef
just make three of these? I felt that the
chocolate-covered strawberries didn't really play so much
into the dessert trio. It sort of seemed like,
perhaps, an afterthought. EMMALEE: I'm surprised how nice
Chef Waylann was about my dish. I don't know. I might just be crazy,
but maybe I could still win. Please try the plate
on your left. FRANKIE: This is a world-class
pastry chef that's eating
savory guy's desserts. I'm kind of expecting my head
to go on the block. I was very impressed with this. Each of them were executed
individually very well. The cannoli shell was a perfect
texture and consistency. The apple empanada didn't have the beautiful brown-golden
egg wash I would have liked, but all in all, they all worked
very well together and were really delicious. FRANKIE: I'm pretty happy. I'm like,
"Who's she talking about? This isn't my food, right?"
[ Laughs ] ADAM: Thank you, chef. Now it's time for the reveal of the winner of tonight's
"Man vs. Child." Prodigies,
please enter the kitchen. EMMALEE: I feel like I tried my
best, and that's what matters. But if I win this round, that would be awesome because
my confidence is on the line. Will raw talent and imagination
defeat years of experience and decades of training? Who displayed
the best technical skill, overall presentation,
and creativity? Who was truly bold,
and who played it safe? Let's find out. Well, chef,
who's the winner of tonight's "Man vs. Child"? ♪♪ Congratulations, Chef Frankie. [ Applause ] -Ohh!
-[ Laughs ] EMMALEE: Even though we lost,
Chef Frankie was amazing. He really deserved to win. What was your reaction
to finding out who won? I was sad it wasn't the child, however this was definitely
much more sort of thought-out, much more, sort of, the mind, perhaps, of, like,
a restaurant chef. Thank you, Chef Waylann. It was a pleasure
having you here tonight, chef. It was my pleasure to be here.
Thank you for having me. Thank you, Chef Frankie. [ Cheers and applause ] Chef Frankie wins,
but we're fine with it because we know there are going
to be many others, and we're going
to have more wins. [ Cheers and applause ] I was very impressed
with these five little chefs -- their degree of focus and
their degree of knowledge. They were not simple dishes. I look forward
to seeing you guys all with a long career,
man. And we'll see you next time
on "Man vs. Child." [ Cheers and applause ] MIKE: Good job.
Good job. Good job.
