School of Chocolate (2021) s01e05 Episode Script

[upbeat music playing]
I need to just, you know, focus on me
and my growth. I have to remember that.
Because I can go into it, knowing it,
and then somewhere in the ch-- [laughs]
In it, I lose it, and I'm like,
I start looking around,
and I'm like, "What am I doing?"
And right now,
this is not the time to, um, to step back.
-It is the time to, like, step up.
-Step up.
For me to win this,
I just have to stay focused
and believe in what I'm doing.
Everybody wants to win, but it's gonna be
the one who really, like, pushes the most.
I wanna make sure
that I can present something good,
but I'm scared if I'm pushing,
I might be doing too much,
and it's gonna bite me in my butt.
About to get cutthroat.
I definitely want those 50,000.
I gotta psych myself up for this.
Things about to get crazy.
[exciting music plays]
[mellow music playing]
-[Daniel] Another day.
-[Tyricia] Oh, we open the door?
-[Thiago] Good morning, Amanda.
-[Amanda] Good morning. How's it going?
-[Tyricia] It's a new day.
-[Juan] It's a new day.
-Good morning, everyone.
-Oh my God. Look at that.
-[Tyricia] Treasure chest.
-[Juan] Oh, look at that lotus flower.
Come get a good look at it.
-It? Them.
-[Cedrick] Them.
-[Tyricia laughs]
-[Juan] Them.
At them.
[Juan, softly] Stop it.
[Thiago] Oh boy.
[Amanda, softly] Oh wow.
[Cedrick] Oh,
we got to make two elements?
[Thiago] Really nice.
-That's amazing.
-That's awesome.
As you can see, today
we're going to conduct two demonstrations.
Oh Lord.
Before we do the demo,
let's see what treasures is inside.
You have the key, Carolyn?
-[whimsical music playing]
-[all chuckling]
I think you're gonna guess
the playfulness of the desserts.
It's something interactive.
-Oh…
-[Amaury] Ah…
[Thiago] That's fun.
-Hinge.
-Oh my God. [laughing]
[students laughing]
-[Tyricia] Looks really yummy.
-[Amaury] Tropical.
Ai-ai-ai.
Today, I'm gonna show you
how to create a hinge.
We're going to start
creating a small cylinder,
using tempered dark chocolate.
Removing the excess,
to turn this into an empty cylinder.
Then you can mold a straw,
almost the exact diameter of this guy.
Cut to the right length, create a bar.
Glue the shaft to the central bar.
Apply your chocolating glue.
Here requires some finesse.
[softly] My God.
Et voilàspan style="style1". When you see it,
span style="style1"it's actually pretty simple, right?
[students chuckling skeptically]
[Mellisa] The mechanics
of how to do little rods and then pieces
so that things can swivel
really kind of blew my mind.
-Which one is your favorite?
-I'm a girl. I'm attracted to the gold.
-[chuckles]
-[Thiago] I don't… I can't choose.
-The right answer. Thank you, Thiago.
-You're welcome.
Next demo, it's a flower.
I'm gonna show you a way
of making petals quickly.
Using a knife, you dip,
you remove the excess,
you flip over, you press down,
one millimeter, you lift, and you pull.
Before the chocolate fully sets,
we can curve it.
If you want to create a flower
that doesn't exist,
we can make some dots,
playing with the brush.
Anything can be a petal.
This one is actually quite fun.
We're going to pipe some dots.
Those ones are small, they can be long.
Look how quickly
we can get three types of petals,
and that's just a sample.
There is so many ways.
You can have a great variety
in a very short amount of time.
How cool is chocolate, huh?
-Now, we're gonna make things interesting.
-[student] Uh-oh.
Some of you will be doing
the flower challenge,
some of you will be doing
the hinge challenge.
I'm gonna use the group you had yesterday
and divide the class in two.
Stephanie, Tyricia, Cedrick, and Amanda,
you're gonna have four and a half hours
to create a cake with a flower on it.
The flower must represent
or give me a hint of what
I'm going to be discovering inside.
Thiago, Daniel, Mellisa, and Juan,
you're gonna have four and a half hours
to create an interactive pastry
that includes a hinge.
I would love to see
a box of crayons that can open.
-[Thiago] Is that a challenge?
-For real. I leave it to your discretion.
All right, guys.
You may begin.
[exciting music playing]
-Cedrick.
-Hello there.
-What flower are you doing?
-I'm gonna attempt to make a honeysuckle.
-[Amaury] A honeysuckle.
-[Cedrick] Yes.
[Amaury] Are you sabotaging yourself, sir?
[Cedrick] I mean, we're here
to push ourselves, right?
-This is very challenging.
-I know.
But I really wanna go for it.
They grow all over in the South,
and, um, when I was younger,
we used to, you know,
pick the little stems out,
and the nectar is on it.
They're very sweet. And so that's how
we used to do them when I was younger.
I like that you challenge yourself.
I wonder if it's…
-Too much?
-A little bit difficult.
I mean, honestly,
I'm not gonna let, you know,
whether I'm on the top
or the bottom defeat me.
It's a learning process,
and that's what I'm taking it as.
I didn't wanna do something
that I felt confident with making.
-[Amaury] Stephanie.
-[Stephanie] Chef.
What flower did you choose?
-I chose the sunflower.
-[Amaury] Oh, good choice.
[Stephanie] I think it represents me.
I'm very happy, and I love the sun,
I love lemon,
and that's kinda what I think about
when I think of a sunflower,
is a bright flavor like lemon.
And so, I'm making
a lemon-and-poppy-seed cake.
[Amaury] The petals itself,
there is ways, multiple ways
of making very realistic sunflower petals.
You can use a knife that's a similar shape
and do the technique I demonstrated.
Yeah.
I was never disappointed
by your texture, your flavor.
You're a good pasrty chef.
You know what you're doing.
But every time,
the detail and the last-minute things
lacked a little bit of refinement,
so today, have some extra time
and do a beautiful flower.
-No gluing points, beautifully crafted.
-Okay.
Ouch, Chef, that hurts.
Bringing it back
to my messy, unclean work.
I have to execute
this chocolate sunflower.
It's just gonna be a really bright dose
of sunshine in your face.
Like, "Take that, Chef."
It's gonna be beautiful, shiny blue sky
with the beautiful yellow sunflower
just basking in the sun.
It's gonna be so bright, he'll get tanned.
He'll feel like he's in California.
He's really gonna appreciate
all the sunshine the sunflowers bring.
[exciting music playing]
[Daniel] I did not expect myself
to be doing
this roller coaster of a performance.
Doing well in chocolate,
doing well in pastry, but then losing.
I'm in this weird position, I think.
This experience has definitely showcased
that I'm very much a chocolatier at first,
and pastry chef is something
I really haven't attained yet.
I'm making a watch box.
Essentially, you're gonna be able to open
the box, see the watch on the top, so…
I'm gonna tell you the same thing
I told Stephanie, but the opposite.
You've never disappointed on the detail,
on the precision,
on the beauty of what you crafted.
-But flavors must kick ass today.
-Yes, Chef.
-Like, that's your main focus, all right?
-Yes, Chef.
The main goal of this pastry
was to make something really good,
which is why I went very, if you will…
not safe, but something I really like.
It was a blueberry cheesecake.
I was like, "I can't screw this up."
[Amaury] If you have questions,
if I can help you achieve those kind
of things that you're missing of,
you know, the certain pastry technique
or base, feel free to ask.
-[Daniel] Yes, Chef.
-I'm… I'm here for you, okay?
I think with this, it's just…
it's just how I've always done it.
-[Amaury] Yeah. So…
-So I never questioned it sometimes.
If I can open this new chapter in pastry,
having really focused in on flavor,
texture, all those aspects
I'm really lacking in right now,
I think
I can still definitely turn this around
and still win the overall award
at the end of the course.
You know,
the top to beat right now is, like,
you know, Thiago, Juan,
Mellisa's up there as well.
Basically, my flavors are gonna be
kind of a riff on blueberry lemonade.
-[Carolyn] Beautiful. Simple.
-[Mellisa] Yeah.
I brainstormed
what I would open and close,
and then it took me back to my childhood
when I used to pick berries.
As we're moving through this,
when you have 50 grand on the line,
you start to have those doubts
about, "Have you strategized?"
I'm gonna play it a little bit safer.
Tone down the risk
and increase the flavor profile.
-Can you just hold this for me?
-I can.
I don't think I'll get you blue.
[upbeat music playing]
I have won two best in class.
[Juan] That's enough. [chuckles]
It makes me feel
like I'm doing the right thing.
It makes me feel like I'm…
I'm doing what I'm supposed to be doing.
[Juan] This goes here. This goes here.
I picked a ballerina box
because the detail that comes into it,
the tutu is a lot of movement,
so it's… it's something
that will show a lot of skills.
Is it gonna be a silhouette
of a ballerina or…
Yes. Actually, no.
Not a silhouette. Actually ballerina.
-Oh yeah?
-Yeah.
-How do you plan on doing this?
-I don't know. [laughing]
-Uh, it's--
-I'll figure it out. So, I was thinking…
-It's… It's a bit ambitious.
-[Juan] Yes.
It's risky, but I'm happy,
and I'm excited for you to try it.
I got so much to do.
I see this yellow color.
I know what it's about, I think.
-[chuckling] Yeah.
-You looking for redemption?
-I am.
-[laughs]
The first challenge, I did a crayon box,
small box with a bunch of little crayons.
The box looked like a hot mess.
It was a disaster.
How many more times
will I get a chance to try to, you know,
redeem myself from… from the past?
[Carolyn] You're feeling good
on your timing, on all of that?
-So far, yeah.
-Okay.
We'll see where it takes me,
but so far, I feel okay.
[Thiago] I came in with the idea of,
"Let me get the chocolate stuff done
'cause that's where I struggle a bit,
then do the pastry stuff
'cause that I can do in a heartbeat."
I'm gonna go for it.
I just need to be smarter about it.
[Carolyn] Chefs,
you have two hours remaining.
-[students] Yes, Chef. Heard.
-Two. Thank you.
-Gosh!
-Ooh, goodness.
Gonna turn that off. Sorry.
[mysterious music playing]
[groans] I have to make my hand so dainty.
[Cedrick] A different type
of science goes with chocolate.
You have to have
a different type of patience for it.
-I don't know what I'm doing.
-That's okay. Is it untempered?
Ye-- The magic temper was added,
but it just… it didn't do right.
Did you Burr mix the magic temper in?
-No.
-That's why.
You really need to break all the molecules
so they can blend inside your chocolate.
-Okay.
-And then you are ready to roll.
-Next time you do it…
-Mm-hmm.
…do only five at a time.
You will have a longer drip.
Because if you do the whole tray,
since the tray is cold,
it's gonna set it
before you can actually tap it out.
Okay.
I am not intimidated by chocolate anymore.
I understand and I appreciate it now.
[Cedrick] I'm making this honeysuckle.
I will not be deterred.
[Amaury] Go fast. Faster.
Yeah, there you go. Perfect.
[Tyricia] Flowers,
I know I'm not the best at,
and I know they're very meticulous.
[Amaury] Stop, stop.
It's a lot to it,
and it's so easy to mess up.
[Amaury] Don't forget to curve it
before it's too late. Very good.
I'm making up a flower in my head.
It's gonna be whatever I want.
I was staying away
from any real flower because…
[laughing]
…it was so much to compare it to.
Me and my fantasy flower, I'm like,
"He can't tell me it's wrong or not,
because he's not in my head."
-[Amaury] You have a good tempering.
-[Tyricia] I learned from the best.
-[Amaury chuckles]
-[upbeat music playing]
Hey, hey hey! ♪
Hey, hey hey! ♪
-Stephanie.
-Hi, Chef.
How far are you?
I'm, um, excited to show you
my clean, beautiful flower soon.
-And they're gonna be the prettiest?
-[Stephanie] Right. They're beautiful.
-They're gonna be more beautiful.
-Tyricia might disagree with you, but…
Yeah, I was thinking in my head.
I didn't wanna say it.
-Hey, he asked me. I just said, "Yeah."
-[Tyricia laughing]
Yeah, I'm terrified. [laughs]
And, um… But I'm like,
"Would I really rather do the hinge?"
I'm like,
"I don't know about that." [laughs]
[Thiago] It's not good.
It was really going well until I was ready
to cut everything to build this box,
and it just didn't work.
[tense music playing]
[Thiago] I tempered the yellow,
and it wasn't tempered properly,
so… [chuckles]
I don't know what I'm gonna do
to catch up, how I'm gonna catch up.
-[Amaury] Juan?
-[Juan] Yes, Chef?
How are you doing?
[chuckling] Trying to, uh, assemble this.
Hopefully, I can add some more elements,
but at this point, my goal
is just to have something presented.
Okay. Stay focused.
[Juan] Of course,
I picked the hardest shape.
Six walls.
I had to make six walls on the bottom,
then I have to make the perfect hexagon,
and I have to line them up
all perfectly, like, level.
So that's 12 pieces
that I have to glue together.
When I could have just literally done
a normal simple box,
and that would be
one, two, three, four pieces.
Should've just done a toy box.
[Juan] Oh my God.
This is so emotional right now.
I can't take it.
-[Carolyn] You okay on time?
-[Mellisa] Mm. I could always use more.
-[Carolyn] Your hinge is ready to go?
-No. It's right there.
[Carolyn] Oh. Oh, okay. All right.
I went with a really thin hinge.
I don't know why.
[Mellisa groaning]
I should've done a bigger one.
Big, thick, clunky, and foolproof
so that it'd be a bit more sturdy.
I don't know why I think
that when we see Chef do it,
we have to do it kinda his way.
[dramatic music playing]
That just snapped.
Oh my God.
Chef, any advice perhaps on the hinge?
Like, it's so thin that I'm losing pieces,
and I can't afford
to lose what I have left over.
[Devin] Okay, I would just rebuild it,
but just a little thicker?
-Okay.
-You know?
[Daniel] Behind. Under.
[Daniel] The hinge being
such the integral part,
I thought I was gonna knock that out
'cause it was chocolate.
Okay, 15 to make the hinge,
and then 15 to fill the dessert.
Come on, Danny boy. You're doing great.
[Daniel] Fifteen minutes isn't enough time
to build the whole fricking hinge.
[Amanda] Come on.
[Carolyn] All right.
Put it away. Put it away. You have plenty.
-[whispering] Okay. Okay.
-[Carolyn] Here.
All right. You all right?
Where are your cakes now?
In the blast chiller. I'm gonna glaze them
one more time with this color
so that it gives them one smooth look.
My area of expertise
is not so much in "entremet" cakes.
So when I went to put my glaze on,
I, um, didn't account for the extra chill
that my cakes were gonna be taking in,
so that instantly made
my mirror glaze, like, seize up
and not get a smooth shine on the outside.
No. Not gonna work.
It's just not gonna work.
But I'm gonna go over it with the white,
and it's gonna be fine.
Chefs, you have 15 minutes in total.
-[student 1] Yes, Chef.
-[students] Thank you.
[dramatic music playing]
[Juan] Shoot me. [laughs]
Shoot me. [chuckles]
Ugh, come on, pants.
I don't think I'm gonna make it.
[Thiago] Slap me in the face, you know?
That crayon is beating me over the head,
and I can't get it right.
-[Carolyn] Hinge, okay?
-Yeah.
-[Carolyn] Like, 100% hinge time.
-Yeah. Yep.
Beautiful. Perfect, perfect.
Ugh, come on, Miller. Don't melt it.
That was gorgeous. Don't melt it.
[Amaury] Three, two, one.
It's over.
[sighs]
Chefs, can you bring forward
your creations, please?
[curious music playing]
You cannot really compare
apples to oranges,
so we're gonna have the best
of the exercise for the flower,
and we're gonna have the best
of the exercise for the hinge.
Stephanie, please come forward.
[Stephanie] This is my sunflower entremet.
You are not messing around, no?
-[Stephanie] No. I wanted it life-size.
-[Amaury] You have that Italian roots.
[Stephanie] Yeah. Like my grandma says,
"You go big or you go home."
[Amaury] Yeah?
I do like the flower.
It's symmetrical. It's well-built.
You did different lengths. It… It's nice.
Uh, sunflower seeds are very underrated,
and we don't see them very much,
so I'm glad that you give me a vision,
and I know what I'm eating inside.
I know you removed the glaze,
which was a bold move,
but I'm glad you did, because, this way,
I'm not gonna have that thick of a glaze.
But because you remove the glaze,
you don't have something as smooth.
Let's cut this.
[Stephanie] I've made
a lemon span style="style2"sablé on the bottom,
and then a creamy sunflower praline,
and a lemon-and-poppy-seed sponge cake.
There's a honey meringue in the middle,
sandwiched in between two more layers
of lemon cake and lemon curd.
[Amaury] I loved
that I got a lot of sunflower.
That's the direction
you were going for. I like it. It's nice.
But, overall, a bit sweet.
-Thank you, Chef.
-Thank you, Stephanie. All right. Tyricia.
-What am I looking at today?
-A tropical exotic flower on an entremet.
[Amaury] I do like the flower.
It's symmetrical. It's open.
You do give me the feeling
of your own spin on a tropical flower,
but I think, overall, it could be cleaner.
Let's try this.
-Oh yeah? That much?
-[Amanda laughs]
I don't know.
I always get nervous. [laughs]
[Amaury] It's well-built.
Everything is straight.
The glaze is good, and it's shiny. Okay.
My flavors are pineapple,
rum, and vanilla.
-The mousse is nice. Good texture.
-[Tyricia] Okay.
-Thank you, Tyricia.
-Thank you, Chef.
Amanda.
I like the flower.
You show skills.
I can see through the petals.
You're giving them two dimensions.
You used a spatula, which gives
a unique look that we don't often see.
So now it will come down to the taste.
Um, inside, you will find a coconut mousse
with a pineapple compote gel,
and a banana cream insert,
and banana cake soaked
in pineapple simple syrup.
When all the elements separate like this,
you know there is a gelatin issue.
That's very unfortunate, Amanda.
Because it's very good,
but it's very, very stiff.
-Cedrick.
-Here is my creation.
I wanted to make honeysuckles.
I know it was
a difficult flower to attempt,
but I really wanted to try it.
The flower, you took on a challenge.
I'm very happy with what you did
because it's very proportional.
You could have colored
the white chocolate in white
so that the flower is brighter,
and then, boom, it's in my face.
The glaze is very thin,
which, for me, it's very important.
-I hope, uh, it's gonna be very good.
-I hope so too.
There is a honey madeleine at the bottom,
an almond cake,
and a honey-rosemary span style="style2"crémeux at the top.
I like all the components.
It's simple, and it's smooth. It's nice.
Good job. Thank you, Cedrick.
For the flower exercise, it was tough
because, for many reasons,
some of you were very close.
The best in the exercise…
[suspenseful music playing]
…is Cedrick.
-Oh!
-[students applaud]
-[Cedrick] Well, thank you. [laughs]
-[students laugh]
-Well, thank you, Chef.
-You worked for it.
Yes, yours was minimalistic,
however, it had a lot
of different technique and detail to it.
Something I could see
sell somewhere no problem.
-First time making a flower. Right?
-Yeah.
I was surprised, in all honesty.
In the past, I would hate chocolate,
but now I… I don't hate it anymore.
I'm coming to an agreement with it,
if that makes sense. [chuckles]
Now, for the team
who worked on the hinge. Daniel.
Once again, you've proved that you have
that craft and sense of detail.
So let's see the hinge.
That's the fun part, right?
When you open it,
you get a little surprise.
I'm gonna be very delicate. Okay?
So, I'm gonna open
and close to see if it works.
[mysterious music playing]
-[Amaury] It's a bit loose.
-[Daniel] Loose. Yep.
[Amaury] At least it opens and closes.
It's pretty much almost aligned.
Pressure. [exhales]
[Daniel] My heart rate is at, like,
3,000 right now, through the nose.
[students laugh]
[mysterious music continues]
[music intensifies, then stops]
-It's very good.
-Oh. Jesus Christ! [laughing]
[students laughing]
God, Chef! Oh my God! I'm sorry!
-[upbeat music playing]
-[Daniel] Oh my God!
[Amaury] You went simple.
The baked cheesecake is just right.
Good job, Daniel.
Mellisa, you're next.
[tense music playing]
[Mellisa] So,
this is my berry picking box.
I had one as a little girl.
[Amaury] I like the…
the texture. It's a very fancy box.
I do like that you made the hinge thinner.
And I will hope that you'll be as careful
with my hinge. [chuckling]
-And I will.
-'Cause I… I'll have a heart attack.
[laughing nervously]
Let's open it.
[mysterious music playing]
[Amaury] It is opening…
and it is closing.
Textures are extremely soft.
This is what I want.
It's sexy, you know?
You want to try it.
[Cedrick chuckling]
[Mellisa] Inside, berry, almond sponge,
lemon curd, and a crème fraîche custard.
You have a nice work
on the compote itself.
The pungent is very good.
I like the variety of texture.
-Thank you, Mellisa.
-Thank you, Chef.
-[Amaury] Juan, please step forward.
-[curious music playing]
I'm presenting a ballerina box.
A music box, pretty much.
[Amaury] I do love the color.
Love the little sparkle.
You got me used to cleaner job,
but it's cute.
-Just be careful.
-Just be careful now?
Please?
[Amaury] I'm a very cautious customer.
You really went heavy on the chocolate,
which can jeopardize the opening,
because it's so much tension
you put on the hinge itself.
This is nice, because you…
I do appreciate the ultra detail.
But, uh, where is my ballerina?
[mysterious music playing]
-She ran away.
-Yeah? She was tired?
I would've loved you spend no time on this
and put a ballerina inside the mousse.
Even if you put streusel on the mousse,
she's dancing in the dirt, I don't care.
And then I open, and I have a surprise.
I open, and I'm not surprised.
[tense music plays]
-[Amaury] Should I?
-[Juan] Yes.
On the bottom, we have a chocolate cake,
vanilla flan with a passion fruit caramel,
and a chocolate, uh, mousse.
I'm not saying the flan isn't good.
-I don't know if it fits this dessert.
-[Juan] Okay.
[Amaury] It's quite a lot.
All right.
Last but not least, Sir Thiago.
I brought a little drawing
this time for you as well.
All right.
Imagine, like, a kid at the table,
that's paradise for him, right?
So much fun.
And I'm still in between the lines.
I had a lot of training, though, so…
[laughing]
Do you want to tell me
what you like about it?
I like that I got the lid on
with the hinge this time.
What I dislike is a lot of the detail work
that I did early on didn't really pan out.
[Amaury] Overall, it's a little bit messy.
-You know, the overall look.
-[Thiago] I know.
The box itself, I mean, it's…
it's actually one of the most lined up.
-Does it work?
-If you're very delicate, yeah.
I will. I will give equal chance
to everyone.
[mysterious music playing]
[Amaury] I can fully open it,
so you did good on that.
And the inside crunchy element
is inside the crayon.
-I just open it?
-Yeah.
-I did good, huh?
-[Stephanie] Oh, that was good.
[Amaury] I do love the effect, huh?
It's kinda cool.
[Thiago] It's a take
on a strawberry tres leches.
[Amaury] It's pleasing.
The crunch, by the way,
will always remain crunch
because nothing is in contact with it,
so that's smart.
But it's disappointing coming from you.
Four hours,
it's not enough to challenge yourself
on something even bigger
than the first one you wanted.
And I don't know
why you keep on sabotaging yourself.
I'm fearing that I won't be able to see
the best of Thiago.
[dramatic music playing]
Now, for the team who worked on the hinge,
this was even harder because I had
two of you that were extremely close.
Daniel, I really appreciate that today
you focused not only on the aesthetic,
but also the taste.
And, Mellisa,
you really, uh, challenged yourself
on a lot of teeny, tiny details,
and the flavors were very accurate.
Today, the… the winner of the exercise…
is Mellisa.
-[triumphant music playing]
-[students applauding]
-Congratulation to you.
-Thank you, Chef.
Internally, I was pretty proud of myself.
I really wanted to beat Daniel
because I need to make sure
that my scores are staying high,
or it's just gonna be a boys club
at the end here,
andspan style="style2" that's… that's no fun for anybody.
[Amaury] As professionals,
we're facing difficult challenges.
Chef, it's not only about crafting,
it's also about managing.
We're asked to cut in budget,
save money,
fire people.
[dramatic music playing]
[Amaury] Today I'm gonna ask
the leader of both groups
to make a difficult decision.
Within your group, I'm gonna ask you
to select the person
that won't be moving on
to the chocolate exercise.
Thank God I didn't win. [laughs]
'Cause I would not
wanna be in that position.
Oh, well, that s… sucks.
I know all three of these guys
don't wanna sit this round out,
and one of them is going to, and one
of them is gonna be pretty mad at me.
It's part of making tough calls.
You can take five minutes.
-You can convey within your group.
-Yes, Chef.
Yes, Chef.
[Cedrick] All right, my flower people.
-[Stephanie] I'll be right here.
-Okay, my box people.
-[Cedrick] Uh…
-[Tyricia] I think you should just…
-I don't know. It's hard.
-Just what?
[Tyricia] Just pick.
You figure it out, and you pick.
I have.
[Tyricia laughing]
[muttering]
I have to go into work mode.
[whispers] No emotion.
Okay.
Anybody wanna volunteer?
[suspenseful music playing]
Look, I… I'm just gonna say,
like, I was second to you,
so like, considering that the premise
was if you do well in pastry, you move on,
I think I should continue on chocolate
because I was able to do well enough.
-That's a good answer.
-Yeah.
It's between me and him.
We both didn't do great today.
He still gave me the harshest critique,
so it should be me if anybody
out of this group should sit out.
It's a decision. It's okay.
Nobody's gonna get angry.
[Mellisa] He hasn't done
one chocolate challenge,
so from a score-wise perspective,
you have the most wiggle room to sit out,
so I'm just asking…
I do think that's unfair.
-You think it's unfair?
-[Juan] Yes.
I don't think it should be based
on how I have done in the past.
[Mellisa] I was trying to think of it
from an analytical way,
and he got offended for sure and was like,
"You're going about it the wrong way."
In my mind, I'm thinking,
"In your opinion." [chuckles]
You know, just because it's your opinion,
doesn't mean it's 100% right.
Mellisa, who will not be participating
to the next chocolate exercise?
-[dramatic music playing]
-[clears throat]
It's okay. Say a name. It's fine.
-Juan.
-[tense music playing]
Yeah, Juan can afford to sit one out.
I think Juan would have had me sit out.
I'm not in the bro club.
[scoffs] Give me a break.
Thank you for your decision.
-Cedrick, have you come to a decision?
-I have.
[Amaury] Who would you like to remove
for the next exercise?
Unfortunately, I will be removing
Stephanie from the next exercise.
There was nothing ill-will
towards her for it.
It was basically, out of the four of us,
who hasn't sat out for a chocolate round.
In all fairness to everyone,
um, I thought that would be
the easiest route to go.
[Stephanie scoffs]
-[Tyricia] You okay?
-Yeah, I just…
Yeah, I'm fine. This is just based
off nothing that we're doing.
[Tyricia] Right.
I was furious inside. I was fuming.
I was so mad. My blood was boiling.
I could not believe
something that unfair had just happened.
[Tyricia sighs]
I'm… I'm glad I didn't win. [chuckles]
[Amanda] I know, right?
It's not about winning,
it's about being fair.
The decision for Cedrick to pick her
was easy because, out of the four of us,
she's the only one
that hadn't sat out a chocolate round.
And so it was kind of
out of fairness, maybe?
[Stephanie] I don't wanna eat anything.
I'm so sick to my stomach right now.
[Juan] Mellisa sees me as a threat,
which is… I mean, she should.
So that's why she maybe decided
that it's actually better just to,
[chuckling] "Get him out for this one
so he doesn't get another win."
Definitely, it was just a really low blow.
[Thiago] I feel bad.
I feel like it should be me, not you.
[Juan] You just better kick ass
on the showpiece.
Mellisa picked him
because he's more of a competition.
That's what I would've done.
I mean, it's still a competition, right?
For me, it's good, because then maybe
I can demo some more things on my side.
Thiago, you have got to show up,
because he's gonna be really pissed
tomorrow if you don't.
[dramatic music playing]
[dramatic music continues]