- [Narrator] On tonight's season premiere, two celebrity chefs will be judged by one of the greatest
culinary legends of all time. - I, I feel a deep connection to you. You are friends with Julia Child. I'm friends with somebody who specializes in dick-shaped donuts. - [Narrator] There's just one catch. - The water needs to be boiling. - Just so I'm clear,
like boiling is bubbles? - [Kat] Oh my God. - [Narrator] They won't be
the ones in the kitchen. - Do you know what a whisk is? - Yeah, I know what a, Yeah, I know what a whisk is. - Okay, well, some people
who play this game don't. - [Narrator] The mind of a chef. - And you're gonna light this on fire. - [Narrator] Partnered
with the hands of an idiot. - Go put it in the other oven! - Is this joke plastic wrap? - [Narrator] Only connected by a payphone. - I'm really so curious as to
how much of this is on purpose and how much is 'cause
they're like actual idiots. - No!
- No! - [Narrator] Phoning It In,
Legend Season, starts right now. (tense music) Welcome to Phoning It In. Today's theme is: heat. The rules are simple. While the chefs on the phone
have prepared their recipes, the chefs in the kitchen
are not allowed to know what they're making. Each team will be given two
hours to complete their dish and present it to our
panel of legendary judges. Let's meet our contestants. Jonny Cakes is a failed actor who cried on the Food Network and infamously bent the
rules of Is It Cake? He's won two episodes of Phoning It In, and no matter what hoops
we put him through, we can't seem to get him to leave. - Here's what I learned from last season. Set the bar low, on the floor. Just say, it's probably not gonna go well. - [Narrator] But today he'll be phoning in his instructions and recipe to an idiot. - My name is Ryan and my favorite thing
to make is reservations. I can't cook or bake. I am very good at making one
thing, which is an omelet. I didn't learn to cook, really
to disappoint my mother. And I hope you have a
fire extinguisher handy. I, I have no idea what I'm making today, but fingers crossed its omelet because if it is like,
oh, Zach is screwed. - Kat Turner is a Chopped champion and executive chef of the
award-winning Highly Likely. She spent years as a
celebrity private chef, trained in a two-star Michelin restaurant, and is obviously overqualified
to appear on this show, - I'm a Chopped champion. I've competed on Beat Bobby Flay. I competed on Bong Appetit and I'm just very
competitive in real life. - [Narrator] But today,
any chance of victory relies on her ability to give instructions to this dum-dum. - My name is Zach and I
prefer my meals microwaved. I lack an attention to detail. I think ingredients are gross. Why is there so much stuff in our stuff? My family doesn't let
me help on Thanksgiving. - [Producer] Your judge today
cooked with Julia Child. - Oh no! That's real?
- Yeah. - And now she's here. (tense music) - [Narrator] To begin, each team will have enough quarters for 30 minutes on the phone and their time starts right now. (tense music) (static buzzes) - Oh, is it too late? I forgot to take my pills. Can I run to my, I am just gonna run. I'm just gonna go. - I know a little bit about, well, I don't know who my amateur is. - It's Zach.
- Oh God. (laughs) Hello? Can you hear me? - [Zach] Ah, shit, I
just ran out of the room. I forgot to take my gummy vitamins. - Oh God! Well, you have to take your vitamins. We have to be in, you know, game mode. - Who am I speaking with? - You're speaking with Ryan Garcia. Today's theme is heat. So we're gonna make a frozen dessert. No, we're gonna make a Baked Alaska. So we're doing like a
spiced cayenne pepper, Mexican chocolate cake. And then on top of that, there's like a dome of ice cream frosted in a beautiful meringue that we then take a blow torch to. And we brown the meringue. It's so delicious and it looks so cool. I know nothing about Ryan
Garcia in the kitchen. He'll look good in the kitchen. And at the end of the day,
that's all that matters. Go get two eight-inch cake pans. Do you know what eight inches is? - Wow, what are you insinuating? - Hi, Zach. - Chef, I'm in your hands. Consider me your little puppet. Put your hand inside me
and manipulate me away. - That sounds really intimate, but I'm ready for this
experience with you. Today's challenge is heat. We are going to make a thousand
layer Crepes Suzette cake. And in between the layers we have a creme fraiche whipped
cream, a habanero orange curd, and then on top there's this
mound of Italian meringue with flambeed Crepes Suzette sauce. And then we're gonna just light the whole thing on fire at the end. The good thing about this recipe is that it's not complicated, but I guess he could
probably complicate anything. - Are you a professional chef? - I am a professional
chef, Zach. what about you? - I had a Food Network show. It got canceled. - Well, that's okay. You know you can't, can't win 'em all. Can't win 'em all. - I need you to put all four sticks of butter in the mixing bowl. Okay, they're going in. - And then I need you
to fit the mixing bowl with a paddle attachment. Do you know what a paddle attachment is? - I don't even know where
the attachments are for this! - Look for the attachment you'd most like to get spanked with. (Ryan laughs) - [Kat] So you're gonna
get out your blender and then you're gonna get a small pot. - Are we talking baby pot? - [Kat] We're talking like, mommy pot. - Mommy pot, so middle pot. - Yeah, so three tablespoons of butter, you're gonna put into the pot and you're gonna melt that. - [Zach] Did you know chef, that on the butter thing it, it measures out tablespoons for you? That's cool. - Once it's melted, you're
gonna add a half a cup of water and three cups of milk. - Have a cup of water, three cups of milk. She's won Chopped twice. I've won without a recipe,
like five times, big whoop. - Butter's, butter's in there. And it is, it's like all holding onto the attachment. - So we need light brown
sugar, two cups of that and white sugar, just regular sugar. One cup of that. And we're gonna let this beat for like five minutes till
it's light and fluffy. - All right, am I packing this sugar in? Like pack it deeper? - I would say lightly packed. Like don't use your,
I've seen your muscles. - Okay, not full muscle, got it. - Don't, don't use all the muscles. Use like the level of muscle I have. Not the level of muscle you have. - I'm using a Jonny
level of muscle on this. - Great. - So while that's warming, you're gonna crack six
eggs into the blender. No shells, just the wet
part of the eggs, okay? - Okay. What's your favorite
technique for cracking? - Erm, carefully. - Good news. Only a tiny fragment of shell so far. We can fix that. - Add three cups of flour and
three tablespoons of sugar. - Four eggs. - So you're gonna have six
eggs, three cups of flour. - [Zach] Three eggs? - Put your six eggs into the blender with three cups of flour. - Gloop, gloop, gloop,
gloop, gloop, gloop. How many you, sorry. You keep giving me directions and I'm just fully not listening, chef. - Three cups of flour and
three tablespoons of sugar. Once you have the sugar in, three quarters of a teaspoon of salt. - Oh my god. You keep, she keeps saying, okay, now do this step, but also
think about the next step just in case, as if I can
even think about that. - Okay, okay, I'm sorry, I'm sorry. - Oh, it's okay. Hey, you know we all make mistakes. We're, you know, we're new friends. - So now we're gonna move
on to dry ingredients while that's beating, okay? I'm gonna have you measure
stuff out and sift it. We're gonna take three
and a half cups of flour. - Like airy scoop, nice
and light, airy scoop. - Now we're gonna do a
cup of the cocoa powder. - [Ryan] Cup of cocoa powder. - The two teaspoons cinnamon,
two teaspoons baking powder, half a teaspoon of salt and cayenne. - Gimme this spice. Spice me up, baby. - And we're gonna start
cracking room temperature eggs, one at a time, to a low speed mixer. - Okay, eggs one at a time
while it's really low. It's looking good. It's, it's looking fluffy
as, (bleeps) excuse me. - We need a half cup of milk
and a half cup of coffee and then a tablespoon of vanilla extract. I measure vanilla extract
with my heart and my eyes. - I don't trust my heart or my eyes. So I'm gonna go with science. Gotta say, I think the long hair is inhibiting my vision a little bit. - Yeah, but your hair, you
don't want to cut that hair. - You're right, I was
looking for a compliment and you fell right into my trap. - I would kill somebody for that hair. - So, in the blender, you've got three cups of flour, six eggs, three tablespoons of sugar, and three quarter teaspoon of salt, right? - Chef, I'm gonna tell you, I
believe that to be the case. I have no way of confirming at this time. - So to the blender, you're gonna add your
warm milk, water, butter. - How big do you think
this blender is, chef? Okay, we're adding all this. - Is it gonna fit?
- I, we're gonna try! Okay, we are at the fill line and I've got more eggy milk left. - So put the lid on and blend it. - I'm gonna go to high. I am going to shake mode. Yeah! - Oh, it's getting loud in here. - Yeah, I'm going to smoothie mode! - It's very loud. - Oh my God. Is that Zach? - Yeah. Zach's still trying to sabotage us with this blender. - He's so annoying.
- The good news chef is they can't hear each other. - Is it all blender?
- Not even close, chef! - Is there anything in the blender? - Is what? - It's loud.
- I know it's important, but it's for the recipe, not just to distract us. - No, it's for the recipe. - Oh, okay. That's fine. That's fine.
- Yeah. - Oh, chef. It's not
even close to blended. How is that possible? - I don't know what kind of
blender you're working with. I work with very high powered blenders. Do you wanna divide it into two batches and keep blending it? Do it in batches until it's smooth, and then pour it into a large bowl. - What is in here again? Oh, splashed on my nose. Yeah, I feel good about this. We did it. - We did it? We did it? - Yeah, we're good. I got my creamy grossness. - Okay, so take your creamy grossness and then you're gonna whisk
in one cup of orange juice and then you're gonna
put that into the fridge. - Do you know in the movie The Godfather, every time there's oranges on screen, it means someone's gonna die. - Well, plot twist. Same with this show. - Okay, I am gonna probably lose you soon. So now we're gonna take
the dry ingredients and the wet ingredients
and add them to the bowl. - Half of the dry ingredients going in. - Slowly drizzle in all
of the wet ingredients. The vanilla, the milk, the coffee. - All right, that's going in
there, it is mixing, baby. - You're gonna get like a daddy size pot. - [Zach] Daddy pot. - [Kat] You're gonna get a glass bowl. We basically have like a double boiler. - [Zach] Yep, I know this technique. - You're gonna have six egg yolks. Separate your yolk into one bowl and your white into another bowl. - I'm not getting much of a kick of spice. - Okay, why don't we add another
half a teaspoon of cayenne. - Don't get any yolk into the white. - What about like a
little baby bit of yolk? - [Kat] None. - If we get disconnected, I need you to go get two
eight-inch cake pans. Dust 'em, fill 'em with a half inch each and pop 'em in the 350 oven. - It's eight by 12 basically. - No, they're eight inch round. - Round? - Yeah, just ask Zach,
which one's eight inches. - Hey Zach, could you know how to measure eight
inches with your body? - Ryan? No, she is telling me something important! - I've, I've heard
rumors. I've heard rumors. (engaged tone beeps) - [Operator] If you'd like to make a call, hang up and try again. - I have to cook a cake without him! - I've lost my chef. We are in uncharted territory. - We are in tough, I didn't
know this was part of it. - [Narrator] With their
initial round of quarters gone, now each chef will have to
compete in the ultimate test of skill and patience. Tabletop basketball. - Oh, no. (dramatic music) - Oh, God. Oh wait, mine, one of mine flew over. - [Jonny] I'll give you that. - Water's heating eggs. And we're gonna do six eggs and we're gonna separate the yolks. - Wait, we just have to
get zero basketballs? - [Jonny] Yeah, but the
problem is when you get one in, it goes to me. Oh, you just gave me two! - I didn't know this is part of it. I thought I had 'em the whole time. I didn't watch any previous
episodes or do any research. Nobody's telling me anything! - I was bad at regular basketball. - [Kat] Oh, shit. - Okay, we got one yolk. - [Jonny] Oh! - Yeah, I'm killing this. - [Ryan] All right, they're going in. - [Jonny] I was so bad at basketball. - Same. Oh God. They made me play, like
my parents were like, we know you're gay and all,
but you do have to try. - I lost the basketball. (dramatic music) I don't have any basketballs. - [Producer] Yay, you get to sit. - [Narrator] Now, they'll
spin the wheel of mayhem to determine how many
quarters the fates allow. - Hey, you did a good job. Good job. - Okay, that's not a
lot of quarters, so... - [Producer] Okay, you have
to get 'em all in, Jonny. - So then I can get back on the phone? Hi, I'm back. - Hey chef. I love separating. Yeah, I love separating the egg yolks. It's so fun watching them, splish splash. That's three eggs, chef. - Yes, yes, just three more. You're doing amazing jobs. This is, this is great. - You have your chef back? Can I have my chef back? - My basketball coach
told me I run like a girl. (frantic music) So this is trauma. - So to your yolk, you're gonna whisk in two thirds of a cup of sugar and you're gonna zest
three oranges into the mix. - What if I told you that
these are the biggest oranges I've ever seen in my life? - Next, you're gonna
take two habanero peppers and you're gonna mince it all up. And you might wanna
put on gloves for this. - We've all had the
habanero bathroom accident and it's not fun. - A cup of orange juice,
you're gonna whisk that in and then you're gonna whisk
two tablespoons of cornstarch and three tablespoons of water. And then you're gonna take that bowl and you're gonna put it
onto your pot of water. You're gonna whisk this. Is it starting to thicken up at all? - [Zach] Chef, this is weird! - While you're whisking that, 'cause you want me to talk
you through the next one. - The next one? - Yes. - There's another recipe?
- Yes. - Chef, this does not
look appetizing to me. - Hello, hello? - Jonny! - I'm so sorry. Now I need you to go
get an eight inch bowl the same diameter as
the pans you just used. - Got 'em. - Okay. So oil down the inside of the bowl with about a teaspoon of oil. Line the oiled bowl with saran wrap. - I just wanna say like my oven looks like a toaster oven's big brother. - (bleeps) I didn't realize that. That sucks. - Like, their oven looks like, maybe you might see it in
an actual kitchen at a, at like a PF Chang's or
a Cheesecake Factory. My oven is like the oven
on my counter at home. - Go to his oven and take a look inside. - There's nothing in his oven! Should I transfer my stuff to his oven? - Yes! What do you mean there's
nothing in his oven? - Zach, we're not gonna use an oven. You don't need oven. - I'm not even gonna use an oven, Ryan! - He's not even using the oven! - Go take, put it in the other oven! - I need an oven mitt. I guess this towel will do. - Cakes shouldn't really be
outta the oven once they're in. So, like, move quick. - [Ryan] Okay, moving quick. - Hot behind, yell hot behind. - Hot behind, hot behind! - Girl, we gotta get that up to 350. But hurry, be careful. - Hot chocolate behind! - I bet there's a joke here. Like, hot behind and, and
the cake pans are hot too. - You just said it. Why should I, hot behind! Oh, and the cake pans are hot too. - That's good, that's good. Comedy gold we're making right now. - Okay, so next we're
gonna make whipped cream. Two cups of cream, three quarters of a cup of powdered sugar. - Chef, is heavy cream supposed to be a paste? - No.
- Is it supposed to be glue, chef? - [Kat] No, it's not. But sometimes it's thick on the top. - Take the ice creams out of the fridge. So here's what we're gonna do. We're gonna sift two teaspoons
cinnamon and cayenne. - Okay? We're gonna put a
little bit of cayenne in this. It's like we're at salt and straw and we're just mixing flavors you wouldn't think go
together, but today they do. - Three quarters of a
cup of powdered sugar and you're gonna start beating that until it forms soft peaks. - We're gonna alternate scoops of caramel and the chocolate chip ice cream. Kind of going for like a marbled effect. You're kind of gonna take that Saran wrap and fold it in on itself
over the ice cream. - Woo, that's looking wrinkly but flat. - And then we're gonna pop
this back in the freezer. And we want this to get hard. - [Ryan[ Oh, you know what? I wanna put some ice on top of it. - Smart, do you have any idea what we would be making next? - No, I don't bake. I don't really eat baked goods too often. I bet you my wife knows what it is 'cause she knows more about life. I just know pro. I just know like, like protein. - Yeah, that's why you
look the way you do. - Now tell me what's going
on with our eggy mix. Has it thickened up yet? - No, it hasn't thickened up yet. - While you're whisking that we're gonna make a sauce, okay? - So there's another next step? - Two whole sticks of butter,
you're gonna melt that. - [Zach] Two sticks, the whole thing. - Add one cup of sugar. We're gonna whisk that together. And zest of two more oranges. - I would say that I have
two oranges fully zested. - Add a cup of orange juice. - [Zach] So, zest and orange
juice into the butter. - And then just gimme
like one chopped habanero. - I have orange juice, bell pepper. This is a nightmare! - So now you're gonna take a
half a cup of orange liqueur and you're gonna add it to the sauce. You'll turn the heat up a little bit and then you're gonna grab a torch, okay? - Okay. - And you're gonna light this on fire. - I'm gonna light, light what on fire? - The liquid in the pot. You're gonna light it on fire. - Okay. What could possibly go wrong? - Put it into a skillet. - Okay, this is a big,
this is a big moment, chef. This is a trailer moment, so I hope you know what you're doing. - [Kat] All right. Light it up. - Ah, yeah baby! We'll add some more flames in post! Yeah! - Er, this should kind of ignite. Did it not ignite? Is the sauce hot? - Maybe we'll add more flames in the edit Yeah! Okay, honestly, less exciting
than I was expecting, chef. - Kind of a long process, but once it's pulled,
can you hear me? (bleep) - Oh, she just said this
is gonna be kind of a lot and then went away. That's fun. - Remember to keep
checking in on the cake. - [Ryan] That cake looks ready. This cake, that cake looks soup. - Honestly, it's okay if they
come out at different times. So take it out and put it
on like a towel or something on your work surface. Then you're gonna take two
long strips of saran wrap and just lay 'em out. - Okay we got a nice like
Dexter-style murder scene. - And we're gonna flip
the pan directly over. - Perfect.
- Great. And then wrap it tightly in saran wrap so that no cake is exposed to outside air. - [Ryan] We are keeping that
moist, moist cake inside. - It locks that moisture in, and when you freeze it, that moisture freezes
into the cake layers. - Oh, the oven was left open! - Oh no. (dramatic music) Is it all (bleeps) up? - It wasn't very open. - Oh, chef, don't worry. Ryan (bleeps) up. - Yes! Great. - Look in the oven, look in the oven. Do you see an oven thermometer inside? We gotta get that up to 350. - The temperature inside says, says 250. - Do we have one good cake, at least? - We have one very good cake. (upbeat music) - How is our eggy mixture? Is it starting to thicken up at all? - I feel like nothing's
happening to the eggy mixture and it's making me concerned. - Are you serious? - The bubbles up top. - [Kat] The water needs to be boiling. - [Zach] It's boiling. - All right, I don't, this usually doesn't take this long. So I'm, I'm a little confused
about what's happening. - Mm, must be a mistake you made. - Quickly measure out four egg whites. - Gimme all your whites. Gimme all your whites, egg. - Do you know what egg whites and sugar and cream of tartar do
when whipped together? - Only thing that I ever
make with eggs is an omelet. So I'm guessing an omelet. - Dip your finger in it. Is it getting hot? - You want me to dip my finger in it? Okay, this is... - Yeah, tell me if it's
hot, if the mixture is hot. - Oh, it's hot. Yeah, it's hot. - Okay, and you're-
- It's hot. Why'd you make me do that, chef? It's hot! - Sprinkle that cup of
sugar into the egg whites. What we're looking for is
something called stiff peaks. Do you know what stiff peaks are? - Stiff peaks? No. - So Zach and I have this thing like, does it look like a gay
wrist or a straight wrist? - Hey, is this a, is this a
straight wrist or a gay wrist? - It's more like the
way people aren't sure exactly how to categorize me and Keith. Like, we're straight, but - It's a spectrum.
- Are we? - It smells a little burny
in here for some reason. - [Ryan] Oh, that's Zach. - What's burning? - Oh, no. - [Zach] Oh, chef, we're outta water. - Oh God, okay! Add the water, we need the water. - [Zach] Chef! I ruined
another, I ruined a pot, chef. - That's okay. We're not, we don't need to cook in it. Just add the water and
let's get that steam back. - We have water in the pot. It is at 420, that's a funny number. - That's very high. - Yeah, well, I wanted to get it high. - I believe, no, you're
right, you're right. We, we all wanna get high. - We are so close to goo. - Now it's thickening? Yes! Okay, great. - Come on, now that's what
I call goo, volume three. - Yes! Now go and grab six tablespoons of butter. - [Zach] Grab six tablespoons of butter. - With your six tablespoons of butter, you wanna cut it into little chunks - Like Zach size or... - Like, if you have six
tablespoons, cut it into 12 pieces. (dramatic music) - Butter chunks, butter chunks, Butter, butter, butter,
butter, butter, butter chunks. - Butter, butter chunks. Butter chunks, butter chunks, boo boo. Spread it out into a baking dish and pop it into the freezer. - I would say that that is liquid. - Okay, just pop this, let's not worry about it. Just pop it in the freezer. - [Zach] We did it, chef! Just like you, just like you asked. (dramatic music) - Is this our last round of quarters? - [Producer] Mm hmm. - Before we're cut off forever? - [Producer] Mm hmm. - Oh, (bleeps). Okay, okay. Shit, shit, shit. Okay, you're gonna look
for a skinny flat pan. - Oh, it's a, a crepe. - Yes! We're making crepes. - Okay, I have one minute left with you and then I'm gonna be disconnected, okay? So here's what we're gonna do. You're gonna put the cake on
the ice cream upside down. Flip it right side up, but
make sure it's chilled. We want to do this in
the last like 10 minutes because we want everything
to get like rock hard. - Right, rock hard. - Take like a good
helping of the meringue. Put it on the top and then spread it out with your offset spatula. Then the brulee torch, you're
gonna brulee the meringue. - You wanna pour just
enough batter into the pan, and you're going to use your little rake to spread it around. And then once you think
it's brown on the bottom, use that long wooden
spatula to flip it over. - [Zach] Doesn't look appetizing. - And here's the other thing: we have to make 10 of them. (dramatic music) - 10. - You're gonna do one crepe and then a thin layer of whipped cream. And then you're gonna do a second crepe and a thin layer of the curd, okay? The curd is what we put
in the freezer, okay? - Okay, we're gonna alternate. Cream, curd, cream, curd, cream, curd. - Have Ryan, if you have time, teach you how to make the
meringue he just made. Add that to the top. And you're gonna torch, you're gonna brulee the meringue, okay? - Brulee the meringue. Okay, lot of words. (engaged tone beeps) - [Operator] If you want to make a call, please hang up and try again. - And she's gone. - [Kat] Oh my God. - How's it going?
- This is a nightmare. - No.
- This is an actual nightmare. - Wait, where did you leave it? - The crepes weren't setting up. I asked Zach if he would
ask Ryan to teach him how to make the meringue that you - Yeah.
- Taught him how to make. - Zach, can I help you
making some meringue? - Do you want to? I would love that! - I'll make you some meringue. - Oh my God. - And Ryan did a really
beautiful meringue. - Okay. That's good. - See, I mean, I think he
did a beautiful meringue. I didn't see it. - [Narrator] With the
chefs out of quarters, Ryan and Zach will now finish
the last half hour alone. - I have no idea what I'm making, but chocolate, spicy ice cream cake with a meringue finish on the outside. Now what's the name for that? The Everest. God, the ice cream just doesn't feel hard, but it's not gonna get
much harder than now. - I applaud you for your
ambitious Baked Alaska. - This is not a good thing to
do in a short amount of time. - [Ryan] I have to wait as long as I can for it to get cold in there. So I'm kind of on a, a high wire act. - [Zach] Oh, it's wrinkled,
like grandpa skin. - I'm actually like very
legitimately concerned about the crepes turning out. - [Zach] What's burning? Well, I'm gonna just call this crepe dead. - So this one's gotten a little bit more of like a, a limp wrist. I'm gonna go ahead and
give this one to Zach. Zach, I got your meringue. - Hell, yeah. Thank you so much. Oh no. It's so gooey! When in doubt, just keep
doing it until it's better. - Have you guys ever had a recipe just like completely not work out? Like, just completely
like, like a massive fail? This could be the first one. - That's a lot of labor. I know what I'm making, but I, I am, I'm making mistakes. - Okay. Moment of truth. I'm a little nervous about this part. Oh no. (laughs) This did not freeze in the way that I, that I had wanted it to. - Two, three! Yes, yes. - Hey!
- Yes, yes! - Oh boy. It's not gonna be as rock hard
as we were all hoping for. Oh, this is gonna be bad. - [Zach] Ryan, we're
counting on you to be a rock. Rock hard, my dude. - Oh, I'm worried about it. - You guys ready? This is a big moment. Oh yeah! Now I don't want it burned, but I also don't want it raw. Chef would not like that. - Oh, no. Oh, no. (tense music) Let's quickly get you all covered up and then back in the freezer. Time? - Three minutes.
- Three minutes. Oh, no, no, no, no. Stay, stay, stay! Please! (dramatic music) Give me, you, give, give! No, wait! No, wait, wait, wait, wait, wait, wait! Stay. No, come on. I gotta, so get the burner on you. - Do you need help?
- Yes! - [Zach] Do you need help? You help me, I'll help you. What do you need? - [Ryan] I need this to come off of here! No!
- No! (dramatic music) - Put it back on top! Put it back. - What do I do? - Put it back on top! Put it on top.
- Okay. - Put it on top.
- Okay. - Put it on top. - Oh no. (tense music) Oh no, it's melting. - No, this was, I felt so good. Oh no. Someone make space in the freezer for me! Cold behind! Cold behind! - [Zach] We don't wanna look at it. - [Ryan] Things are going so well! They're going so well! - [Zach] She said,
crepe, creme, crepe, goo. Crepe, creme, crepe, goo. Crepe, creme, crepe, goo. And what the fuck is that? (dramatic music) (laughs) Where does that go? One minute? Okay. - We're going into the
freezer with the fire. Oh no, no, it's moving! Stop, stop, stop! No! - Okay, we're outta goo. - Oh God.
- We made just enough for dinner. - [Ryan] And the way the
freezer closes, it's so hard. - We're gonna get a nice crispiness. How much time, chef? - 30 seconds.
- Okay, and the final crepe! I'm just gonna pour this on
top of it at the end, I think. - I just really feel like
Johnny was proud of me for a long time, but I don't think anything can
make up for what I've done. It's okay, we don't wanna look at it. I think it's gonna be all right. I'm calling it the Everest
because it's cold and craggy. Probably a little challenging. Hurry, put the ridges! - Wait, what are you talking about? - [Ryan] It's gotta have
the little mountains that get burnt. - Is that, you think?
- Yeah! - [Zach] Let's go, Ryan! Double team it! Double team it! (dramatic music) Yeah! - [Producer] Five, four. (dramatic music) Hands up, chefs! - You were so good! - This is worse than <i>Chopped.</i> [Laughing nervously] -At least I had some sense of control over that. (tense music) - [Narrator] Welcome to the judging. Today's criteria is taste, presentation, and execution. - My name is Jimmy Wong. I've been an online
chef for over a decade. I have a cookbook and I'm
just kind of a nice guy. (Ryan laughs) - Hi, I'm Susan Feniger and I'm excited to be
here a lot like he does. I'm a nice gal. (all laugh) - [Commentator] Mary Sue
Milliken and Susan Feniger, - The very successful
team of Susan Feniger and Mary Sue Milliken. - [Announcer] The first women
to win the Julia Child Award. Bestowed upon those making a significant difference in the way America cooks and drinks. - [Susan] And I have six cookbooks and I've got six or seven restaurants. Yeah, I won some awards. You know, good friends with Julia Child who we loved and adored. - Susan, I, I feel a
deep connection to you. You were friends with Julia Child. I'm friends with somebody who specializes in dick shaped donuts. (all laugh) His name's Quacey. - I'm sure Julia would
appreciate that too. - Oh, gosh. What would you think of
like feces shaped eclairs? - Well, you know, my wife, Liz Lockman, who's a filmmaker and director, she just finished doing a puzzle that's 101 puppies pooping. (all laugh) - Where did we find her? She's incredible. (dramatic music) - One of my favorite
dishes is Crepes Suzette. And I wanted to create a little
more drama with this dish. So what we have is a
multi-layered crepe cake and there are layers of
creme fraiche whipped cream and habanero orange curd. There are about 10 layers of crepes here. - Give or take. - Creme fraiche or creme, give or take with our, with our creme
fraiche whipped cream. And then we've got a bit of a sauce that we're gonna do along with it. - Alright, let's see
what we're cooking with. (dramatic music) (all gasp) - Wow!
- Wow! - [Kat] 10 layers, give or take. - [Susan] Wow. - Yes.
- Now that's impressive. - My favorite part of a Crepes
Suzette cake is, of course, you have a little flambe at the end, so... - Wow.
- You gotta say, flame on. - [Kat] Flame on. (Jonny laughs) - There we go.
- Wow. - Woo hoo!
- This is going great for you. Honestly, it feels like a team dish. - I had no idea that's what we were doing. - This looks fantastic. Yeah, I'm very proud of myself. - Yeah.
- Crepes are a little thick. - I actually prefer a
slightly thicker crepe. - Do you?
- Yeah, yeah. - Johnny did help with the meringue. - I helped with the meringue. (Jimmy laughs) Sorry, I just wanted some credit. - Oh yeah, you did a good job. - But she could have done it without me. She's strong, independent. - Exactly.
- But she didn't. - Exactly. - But she didn't. (all laugh) - Where's the curd inside there? - Alternates between
goo, cream, goo, cream. - So yes, it's, it's
goo, cream, goo, cream. - Goo cream. - Yeah, I thought it
would be a little taller when I heard "10 layers of crepe". - This is, this is a
short king cake right now. (all laugh) - Okay, let's go ahead and, ooh. Thick. - Well, I'm hoping to see
a lot of the curd in there. 'Cause that, I think,
sounds very interesting. Wow, look at that! That came out really nice. - [Jimmy] Okay. - Wow, look at how
gorgeous the layers are! - [Jimmy] Yeah, okay. - And look, you can see, I see some of the curd is just oozing out of the sides there. - [Jimmy] Do the layers
look a little doughy to you? - You shut your whore mouth, Jimmy. - I'm so sorry. I just needed to say, you shut your... - Go ahead, go ahead. - You shut your whore mouth, Jimmy. (all laugh) - You don't need to listen
to everything I say. - I really like the way
the layers look there. I'm serious. I might have to steal
this for the restaurant. - I'm sorry. Did everybody hear that? I just wanna... - [Jimmy] I guess we
should potentially dig in. (tense music) - It's got good heat, good balance. Yeah, the char you definitely get, but right, it's heat. - It's heat.
- It's heat! It's all heat. - Yeah, overall this is,
I think, really delicious. Even with the burnt crepe. I like the orange habanero. It's got heat. I don't even think I've
ever heard of a crepe cake. Well, I think it's very creative. - It's tasty, it's got the elements. That little brandy on top was very fun. I'm tasting a lot more burn than crepe, but occasionally a piece
of crepe does come through. It's like an ombre of sorts. Kind of a nice top to bottom. - [Kat] Oh, that's gorgeous. - Black to not black. (laughs) - [Susan] I don't even think I've ever heard of a crepe cake. Have you? - [Jimmy] I have. - [Susan] You've heard of a crepe cake? - Well, not a necessarily a crepe cake, but definitely like a many
layered with thin cream in between and they're delicious. And this one was, - Yeah.
- A cake. (all laugh) - And Jimmy, sorry, what were your accolades again? I can't recall. - And Jimmy, remind me, sorry, what were your accolades again? - My accolades?
- I'm not familiar. - Oh, published cookbook
million subscribers on YouTube. - Okay.
- Nothing huge. - Got it, okay. - [Susan] I actually don't mind the burn. - [Jimmy] Yeah, yeah. - If it wasn't burnt, how would you know that it was hot heat? - That's a good point. - You know, I think the
thing about the burnt bit that's really fun is it kind of tastes, takes on like a, like a burnt marshmallow quality. It's got like a campfire vibe. - That is a very good way to spin it. - Yeah, that's great. - I like that. - Thank you! (laughs) - I'm still eating it. - Better save some space,
'cause big boy's coming. - Guys, you better save some space because big boy's coming. - Big boy? Oh my goodness. (dramatic music) - Judges, thank you so
much for being here today. I have created a good
old fashioned dessert that I hope you're gonna love. Yes, the theme of the episode is heat. But I thought it would be
fun to play with the idea of like ice and fire. So I went for an ice
cream-centric dessert. We've got a good old fashioned
Baked Alaska coming your way. - Wow.
- Let's break it down, okay? We started with a beautiful pound cake. I did a Mexican spicy hot
chocolate inspired pound cake with a ton of delicious,
spicy caramel ice cream. And it's of course covered in
a beautiful glossy meringue that we torched to perfection. It reminds me of like Mount
Everest maybe in a dessert form. So my design is just gonna blow you away. (tense music) - Baked Alaska. - Wow. ♪ Hallelujah ♪ ♪ Hallelujah ♪ ♪ Hallelujah, hallelujah ♪ ♪ Hallelujah ♪ (Jonny laughs) - What happened to the, maybe
did it flame underneath, and it maybe the meringue melted. - [Jimmy] I don't recall
Alaska looking like this. - Yeah, global warming is
a really serious issue. - [Susan] Yeah. (Jimmy laughs) And I wanted to represent
what's happening in Alaska. - And that's what you're
trying to depict here? - Yeah.
- I do like the curling of the edge here on the bottom. - Oh no, I'm so sorry. I mean, I just, it looks so good. I just remembered how good it looks. - There is a lot of
issues with climate, so... - [Jimmy] I see little chocolate
shavings here on one side, but not the other. Tell us about that, Jonny. - Chocolate shavings. - [Jimmy] Oh, I see 'em. That's right, they were
buried under the snow. - You're on your own, brother. - You're on your own, brother. (Ryan laughs) - No, that's perfect. - Say that.
- That's perfect. - Well. - Yeah, it's frozen. - Oh my gosh.
- It's frozen. - Do you need help? - [Jimmy] No, no, I'll
be all right, thank you. - Oh yeah, there's muscle There. - Yeah, there's muscle there. I lift a, I lift a child with this arm every day. - The point is, we have to work together to solve the climate crisis. - Oh, here we go!
- Oh wow! - Are we ready for this? - Yeah, it's frozen.
- Oh, now, now, my, my! - [Jonny] Yeah, and make sure you get some of that beautiful ice cream too. - Cuts really well. - It does. I didn't realize my cake, I mean, I remember when
I made my cake so thick. - Let's see.
- I guess we should dig in. (tense music) - It's a little melty. As far as taste goes, it's edible. - Wow, that's so exciting! - The texture of the cake is interesting. - Okay.
- Very compact, and... - [Susan] Yeah, very pound cake-like. - [Jimmy] Yeah, yeah. - [Susan] But actually, the
flavor was pretty delicious. (clears throat) The heat's in there. - [Jimmy] Spicy cake, spicy
ice cream, spicy meringue. - And is the cake have chili in it? - Yes, my spicy mamacita. - Yes, yes, my spicy mamacita. I'm so sorry. - No, that's good. I, I like that name. - Sometimes I can't control myself. - Did you use Mexican chocolate in it? - Did I use Mexican chocolate? - Si. - Si. - [Susan] Bueno. - (Ryan speaks in Spanish) - (Jonny speaks in Spanish) - Oh! (Jonny speaks in Spanish) - (speaks in Spanish) That's true. - (Ryan speaks in Spanish) - Is that the type of chocolate? El Salvidad chocolate? - El Salvidad?
- Yeah, the brand. - Brand.
- Yes. - Thank you.
- Do you use that often? - Er, yeah. Yeah, it's my favorite. It's from the, the mountains, which may not not be here for much longer. (all laugh) - [Susan] When you were thinking about covering it with meringue,
was the ice cream cold enough? - No, it was basically soup. - Did you try to flame the meringue? Is that why it melted? - Yeah, but I had a vision. - Yeah.
- This is not a Baked Alaska. This is like...
- An Unbaked Alaska. - One man's trash is
another man's treasure. - [Jimmy] Mm hmm. - And you may not think
this is a Baked Alaska, but I do. (Jimmy laughs) - What's your nickname? - Thickhams. (all laugh)
What is it? - Jonnny Cakes.
- Oh, Jonnny Cakes. (Jimmy laughs) - [Jimmy] Thoughts, Johnny? - Perfect. (Jimmy laughs) (tense music) - Well, I'm so happy to be here and honored to be here among such incredible chefs. Really amazing. It was very obvious from
seeing these two different, very heat filled desserts for sure. - While working together or not. Only one person may reign victorious in this challenge today. And it was a little closer
than we originally thought. Both dishes had ups,
both dishes had downs. Both dishes are things that
you wouldn't probably want to eat in a restaurant, but if you did, you'd have to
choose one would be better. And thus, today we award the winner to (tense music) Chef Kat. (upbeat music) - I'm a legend! I'm a star! Woo! - The flavor on the crepe
cake was really delicious. - Ultimately, it came down to execution. - This is probably the best
award you've ever won, right? - This is way better
than winning on Chopped. - Girl, girl!
(Jimmy laughs) Put that on a poster! See you next week on Phoning
It In, Legends Season. We're all legends in here. - You know, do like my personal hero, Donald Trump would say, like
(bleeps) the environment. So you...
(all laugh) (moody music) - Is that, wow. That's very loud. - [Zach] Sorry chef, we're in the middle. - We're ringing the bell. What is that? What's going on with the bell ringing? What is happening? What, what is, stop, settle down. Settle down. Hey. - You guys remember Stomp?
- Less cowbell!
