Pressure Cooker (2023) s01e06 Episode Script

1
[dramatic music playing]
- [Mike] Yo.
- Mikey Mikes!
- [Mike] What up, guys?
- [all] Hey!
Detroit city!
[Robbie] After all these competitions,
I finally feel super confident
about a plate that I put out.
Did you enjoy all your, uh, treats?
Feeling sweet?
What an interesting challenge.
[Robbie] But it's nerve-racking waiting
for feedback from Mike about my dish.
It's just this feeling of dread
that the ticket printer is gonna go off.
[imitates printer]
[groans]
[computer] Ticket printing.
- [Caroline] Shit!
- [printer whirring]
Here we go.
Okay. All right.
"The results from
the Just Desserts challenge are in."
"The first-ranked dish was
[tense music playing]
Chef Sergei's ricotta."
[Caroline] Whoo!
It's kind of like redemption, you know.
Hey, you give me the least amount of time,
I'll show you what I can do in 35 minutes.
"The second-ranked dish
was Chef Caroline's
gjetost Victoria sponge cake."
[Sergei] Let's go!
"Third-ranked was Chef Robbie's pecorino."
"Fourth-ranked was Jeana's burrata."
[Jeana] I'm actually so proud of myself.
I beat Renee. I beat Ed.
I'm feeling super good. I'm feeling safe.
Me getting fourth
in a dessert competition is great for me.
"Fifth-ranked was
Chef Renee's goat cheese."
[sighs] Oh, man.
"Sixth-ranked was Chef Ed's Brie."
[suspenseful music playing]
I'm actually extremely shocked.
I didn't think I would be in the bottom.
- "Execution technique. Five."
- Yeah, he graded 'em all.
- Yeah.
- Okay.
[Caroline, Robbie] There he is.
All right, Mike.
Who did the ricotta fritter?
Best use of cheese.
Also the least amount of time.
[chuckles] Yeah,
that's that's impressive.
You made ice cream, fritters
and strawberry mousse in 35 minutes?
- [chuckles] Dang, that's pretty crazy.
- I was sweating.
[Mike] I was blown away.
I could not believe that Serg was able
to get first place
with the least amount of time
out of all the chefs.
Same thing with Caroline.
I gave her the second least amount
of time, and she came in second.
Man, I tried
to separate Serg and Caroline,
and they just did such a good job
that I'm unable to,
and now, uh, I think I'm a target for 'em.
- Yeah, but good job, guys.
- Did you enjoy judging?
Yeah, yeah, I think so.
- Would you have rather cooked?
- [Mike] Um
- For this one, not so much.
- [laughing]
Just being real.
- And there it is.
- Yeah.
[Mike] It was a pretty tough challenge.
You know, a lot of those cheeses
were really hard to use in dessert.
Like, I wouldn't even know where to start
if you told me make a dessert
with Parmesan cheese.
- [bell chimes]
- [computer] Ticket printing.
- All right.
- [whirring]
[Mike] "Chef Jeana,
Chef Renee, and, Chef Ed,
since you had
the three lowest-ranked dishes,
tomorrow two of you will be going home
in the first double elimination."
Wow.
Oof, that gave me chills.
[Renee] Double elimination.
Mm.
I'm actually kind of scared,
because only one person's soul
can be saved in this situation.
[Jeana] Hmm.
- Wow.
- Yeah, not what I expected.
Whoo!
Not a position I wanna be in,
but, uh, here I am.
[somber music playing]
It's a battle.
Two goes, one stays.
It's the Pressure Cooker.
Let's just get to it.
[Renee] It's a little scary.
Definitely put the fear of God up in me.
[Sergei yawns] Oh, tomorrow's a big day.
Oh, tomorrow is a big day.
[Jeana] I wanna win. I'm here to win.
And so I've gotta bring my A game.
I've gotta be well-rested,
because if not, then I'm going home.
[lights clicking]
[Robbie] We have three people
who I adore that all have to fight
for their survival in the house.
We don't know what Ed,
Renee and Jeana are gonna have to cook.
We don't know if we're gonna judge it,
or someone else is gonna judge.
So I think right now is the tensest
that it has been in the house.
[pensive music playing]
- [bell chimes]
- [computer] Ticket printing.
[whirring]
- [Renee clicks tongue]
- [tears ticket]
All right. "It's time for
the Sweet Substance challenge."
"In the last cook, you took
a savory ingredient and turned it sweet."
"This time you have to take
a sweet ingredient and turn it savory."
"You will have one hour to make
a savory dish featuring chocolate."
"Since ricotta fritter
was the number-one-ranked dish
in the Just Desserts challenge,
Chef Sergei will be the blind taster."
"Your challenge starts now."
Double elimination.
I'm not gonna feel bad
beating anybody out.
You know, I'm here to win.
There's 100K at stake.
Game on.
As a Mexican-style cook
Cocoa nibs.
to have chocolate and not do mole,
I'd be doing myself a disservice.
Peanuts, raisins, sesame seeds,
where are you?
- I'd like to narrate this.
- [Caroline] Okay.
- Like watching a sporting event.
- All right.
[Ed] I already know what Jeana's gonna do.
She's doing mole
because she has nothing else.
And to be honest,
I have a vast knowledge
of all these ingredients,
and I can pick any protein I want.
No one's gonna make a better dish
than me today. That's not happening.
[Mike] Spice queen.
[Caroline] Jeana should just
move her kitchen into the pantry.
negro
with a cocoa nib, cumin and coriander rub
and a Jamaica pickled egg.
So it appears that Jeana has
some dried chilies.
[Jeana] It's so difficult
to get complex flavors
in a mole in a very short amount of time.
By taking on that challenge,
I'm still pushing myself
on the realms of things I know.
And Sergei might know it's me
and vote against me just because of that,
but I don't care.
I want to make sure that
if this is my last cook in this house,
that I'm making something
that I stand behind.
[Renee] Sorry, little friends.
Today, I'm making an arugula mint salad
with capers, potato crisp,
a white chocolate pineapple chutney
and some beautiful prawns.
Super sexy.
I decided to make this particular dish
because not only does it speak to me,
but I know it's something
that Sergei would like.
How are you cooking the prawns?
I'm gonna hit them on the grill.
- Cool.
- There we go!
[Mike] What's that?
A little Mexican chocolate?
[Caroline] And Renee has white chocolate?
- What is that in Ed's hand?
- [Ed] Oh, I got 'em all.
- Ooh! Do they have to use chocolate?
- Uh, savory dish using chocolate.
I love it. Mole, done.
Today, I'm making a cocoa and balsamic,
poached then seared venison,
with a white chocolate cauliflower
and potato purée and cabernet cocoa demi.
There will be chocolate
in every single facet
of this composed dish.
I'm golden.
The first thing I wanna get on
is the cauliflower and potato purée,
because I need that to be soft,
so that I can purée it
when the time comes.
White chocolate's really good with, like,
the stronger flavored root vegetables.
So like, parsnips, kohlrabi,
like, turnips, cauliflower
[Ed] So the reason why
I'm doing cauliflower and beets,
when I was introduced to venison
was at a Scandinavian restaurant,
and so root vegetables
are very indigenous to the areas.
And the sweetness of the beet
and the natural sweetness
of the cauliflower
will kind of mask the sweetness
of the chocolate that I have to use.
So I can adjust that
with a little bit of heat and some salt.
- [Mike] Jeana is grinding.
- [grinder whirring]
From what I can see,
Jeana put a brown spice,
a tan spice, a light brown spice.
- And a black spice into the grinder.
- [Mike] And licked it off.
Was that sanitary? We don't know.
[laughs]
I have this spice rub on this steak,
and I wanna get it chilled down.
I decide to put it in the freezer,
because I know that
Sergei likes his steak on the rarer side.
And I normally don't,
but you know, I'm gonna play to that.
Forty-five minutes.
- [Ed] Forty-five, heard.
- [clock beeping]
Food is subjective, okay?
You can have a little of this,
and someone thinks it's too much.
You can have a lot of this,
and someone might think it's not enough.
And I wanna make sure
that there's a nice balance of sweet,
where you can somewhat taste the sweetness
of the chocolate kind of hanging out,
but not too much
that it overpowers my dish.
[tense music playing]
[Ed] Venison is a game meat.
So you wanna serve it more
on the medium side
because of the gamy flavors it gives off.
So to combat that, I'm gonna poach it
in balsamic vinegar along with chocolates,
some cocoa nibs, rosemary and garlic.
- [Mike] Oh, interesting!
- It's going into the balsamic.
[Ed] That's gonna make sure
that I get a nice, even sear
and a complete even cook on it.
- Ed, how you feeling?
- Good. Feeling great.
Ed's got the eye of the tiger right now.
I am 1,000% a threat. There's no question.
[Robbie] What you got in the oven, Jeana?
[Jeana] Onion, leek, garlic,
cinnamon, serrano, jalapeño.
- What color mole you making, dark?
- Negro.
- [Mike] Negro?
- [Jeana] Black like my soul.
negro is burnt.
So they do burnt chilies with chocolate,
and it tends to lend itself
on the sweeter side,
but that's okay, because we want
to celebrate the chocolate, not hide it.
[Caroline] What's she got?
[Jeana] Don't know if you noticed,
but I like to burn stuff.
Ooh, she's doing a toasted nut action?
[Jeana] I'm very confident
with who I am as a chef.
I'm going to come out on top.
- [Robbie] Thirty minutes.
- [Ed] Thirty.
You guys are gonna go happy dancing, okay?
[Mike] All right,
there's Jeremy. There's Jim.
- Let's name this one Barbara.
- [Mike] Barbara.
Tossing 'em in a little spice.
- That's how I would wanna go out.
- [Caroline] I like it. Crunchy garlic.
Oh, yeah. Oh, yeah!
[tense music playing]
[sizzling]
My prawns, super sexy,
got 'em on the grill.
They're looking beautiful.
They're gonna taste so good
when Sergei takes a chance
to enjoy the berbere and the sambal
and all the sexiness, all that spice,
all that smoke. The good stuff.
I'm a little worried it's a little early
to be cooking prawns.
Maybe she's doing a cold set though.
Ed has taken his venison out of the poach.
[Caroline] All right,
coming out of the poach.
[Mike] Question.
Will that balsamic
taste bitter if he gets a sear on it?
[Caroline] I was wondering
the same thing, chef.
What you got in the grinder, bro?
Cocoa powder,
black peppercorn, cocoa nibs.
- [Mike] Ooh.
- Garlic.
Flaky salt, mustard powder, juniper berry.
- Wow!
- Nice.
[Mike] I'm liking those flavors.
[tense music continues]
Okay, I'm gonna add
some sesame seeds to that.
When cooking a mole,
you have to be very careful,
because you have so many ingredients.
Just on my station,
I've got over 20 ingredients.
And when you're working
with that many ingredients,
you could just add too much of one thing,
and then you're fighting
to get the balance right.
That's what a mole is.
The mole is a star of the show.
And it's all about balance,
and so you have to constantly be tasting.
And it's kind of like a little bit
of a game just trying to get that right.
- [Caroline] Twenty minutes, guys.
- They're hot, hot, hot, and they're out.
Oh, look at this.
All the skins,
just like proper proper Mexican mole.
Whoa, she just puts
that whole lemon in with the rind!
[whirring]
[suspenseful music playing]
I see how much Ed is doing,
like, he's doing a million things.
He has his merlot chocolate beurre rouge
and his cauliflower white chocolate purée
and his poached and seared venison.
I mean, the guy is doing a lot.
[sizzling]
[whirring]
We got some good smells coming over there.
It's getting darker
as she keeps blending it.
I'd be able to pick out
a mole negro a mile away.
[exhales]
- [Mike] It's a little spicy, little spicy.
- Spicy. Whoo!
- Don't burn the man's tongue, okay?
- [Jeana laughs]
- [Caroline] What's in there?
- [Renee] Uh, tomato, pineapple.
Little bit of onion, garlic.
I taste my mole. I think that,
you know, it needs some sweetness.
I wanna make sure that chocolate shows,
so I keep adding the chocolate.
I love it. I think it's great.
When you're doing a mole
in a very quick amount of time,
you have to use less liquid,
so I'm making sure
that I'm keeping it as dry as possible
because I don't have time to reduce it.
So less liquid means less cook time,
and I think that I've accomplished that.
[Mike] All right, guys,
you got just over ten minutes.
[Caroline] What's he pouring that
on top of?
[Robbie] I think he's making
a crispy element.
[Ed] So I'm gonna make some coral tuiles.
They're, uh, super delicate.
It's a little bit of a science trick.
So when you're making this batter,
it doesn't look like
it should work at all.
It's mostly water
and a little bit of flour.
I utilize a little salt,
a little pepper and a lot of cocoa,
because this is a cocoa tuile.
And when you place a dollop
of this mixture in the pan,
the water evaporates and leaves the flour.
It makes a crisp tuile.
Magic.
Jeana searing that meat.
[sizzling]
We got some great focus
in this kitchen right now.
- [whirring]
- [Mike] Yeah.
Aw, hell yeah!
[sizzling]
- What you have in there?
- Little crunchy shallots.
- I'm gonna toss it in my chocolate mix.
- Chocolate spice. Okay.
- And look at that dark color.
- That looks beautiful and delicious.
Holy smokes.
[tense music playing]
I love a good blowtorch.
Send me to Home Depot. [imitates sizzling]
- Everything's getting a char on it.
- [Jeana] Five minutes!
[Jeana] My mole,
which is smooth and silky,
I'm already loving it.
[Ed] Everything's tasting good,
looking good.
The venison was cooked to perfection.
This white chocolate was the perfect thing
for me to choose.
- It's like butter.
- Pretty neat.
[suspenseful music playing]
[Renee] It's going down, baby.
- Twenty seconds.
- [Jeana] Heard.
[Renee] Seven.
- [Robbie] Gorgeous.
- [Mike] A chocolate tuile?
- [Caroline] Hands up.
- [Robbie] Time's up.
- [Caroline] Wow!
- [Mike] Beautiful.
Ed, that might be one of the best-looking
plates I've seen you make.
[Caroline] Your best.
It's exactly the vision I had.
So I'm I'm ecstatic.
- Thank you.
- Wow.
[Robbie] Ed's got chocolate everywhere.
He's got chocolate on his meat,
in his sauce, in his purée.
It is undeniable
that his dish has chocolate,
but we've been through this before, right?
I used tons of cheese,
but I'm third place.
So it all depends on how
that blind taste tester, Sergei,
tastes the food.
His merlot beurre blanc
with the chocolate is super tasty.
So I think Ed might have
a pretty good shot here.
I look to the left and the right,
and these guys have
made the most beautiful dishes.
I mean, I'm talking for a magazine.
Flip through, flip through, flip through.
And I'm looking at my dish,
and I'm like, "Damn,
I made this guy a damn salad!"
I don't know. I'm starting to question it.
- Make sure you guys, like, kind of
- [Caroline] Do it all? The whole plate?
[Renee] Yeah. You're gonna taste
the fresh mint, parsley
Renee's dish, I think it's delicious.
As a composed dish, will it be enough?
I don't know.
What's that sauce?
I just wanna drink that.
[Jeana] Got a bite for you.
- Ooh, another little Jeana amuse.
- Wow, thank you, chef.
[Caroline] For her to be able
to do that flavorful of a mole
in, you know, less than 60 minutes,
kudos to her.
Um, the cook on the steak was maybe
a little over for my personal preference.
So will Sergei ding her for that?
Potentially.
Guys, nice job!
- Good-looking plates.
- Nice job.
- Everybody ready? All right.
- Yep.
[pensive music playing]
- Hey!
- [Robbie] Hey.
- [Sergei] What up?
- Look at you!
[Sergei] I know I have a chance to play
this blind tasting very strategically
by possibly taking somebody out
that might be my toughest competition,
but I don't think I'm gonna do that.
I really wanna focus on the food,
because at the end of the day,
I think that's
what this competition's all about.
- [Caroline] Great job. Great job.
- Guys, you left it all on the plate.
[Sergei] I'm looking at these dishes,
they're absolutely gorgeous.
They were coming to play,
and it's gonna
make my decision very, very hard.
Okay, this first dish is spiced prawns
and white chocolate pineapple chutney.
First things I'm kind of noticing is,
uh, the prawns look beautifully cooked.
[Renee] You never know with Sergei.
Things could be up and down.
They could be hot and cold.
They could be yes and no.
I think he'll be able
to tell whose dish is whose.
It could work in my favor,
or that could be the thing
that sends me home.
Delicious, tasty, beautifully cooked.
I really love, uh,
the beautiful grilled prawns
with the pineapple chutney.
It's just
giving it that natural sweetness.
Overall, it was a very tasty
and delicious dish.
[clicks tongue] Okay, moving right along.
verde,
chocolate and cumin
with coriander spice rub.
Reading the menu description
and looking at this second dish,
I have a feeling it's probably
gonna be Jeana's dish, you know.
It's totally her style.
She was definitely playing
to who the judge was,
and I feel like she was thinking
that these bold flavors,
you know, would really kind of, like,
hit and resonate with me really well.
The mole looks a little grainy.
Tasty though.
Spicy.
Whoo! [smacks lips]
[pensive music playing]
In my mind, I'm thinking that, you know,
that the chocolate must be
in the mole negro.
That would only just make sense
to make a beautiful richness,
um, to this mole,
but otherwise,
I can't really taste it at all.
Okay. Moving right along.
I'm gonna sit closer just in case this is
the last time we sit next to each other.
The third dish has
all this beautiful plating,
and it looks really gorgeous.
That must be the most beautiful plate
we've had on the competition so far.
Uh, cocoa and balsamic poached
then seared venison.
A lot of steps going into place with that,
with white chocolate cauliflower
and potato purée in a cocoa cabernet demi.
[Ed] I, hands down,
think that my dish looked better
than every other dish that was up.
I don't think that anyone would deny that.
There's no way
that the other two looked like
they even belong sitting next to mine.
We have Rolls-Royce, Honda, Chevy.
You see all three plates.
Which one would you pay for?
Honestly.
[smacking lips]
Love the smoothness from that.
Tasting dish number three,
I can tell that,
you know, instantly that the chocolate,
not only in the menu description,
but you can definitely that tell there is
white chocolate in that cauliflower purée.
It's making it velvety butter smooth.
The venison was cooked perfectly.
But too many elements
I felt like didn't play together right.
Maybe this chef
who made this dish didn't get a chance
to maybe taste everything altogether.
In my palate, I kind of felt like
maybe the beets were kind of out of place
with this super velvety purée
and the demi and this beautiful venison.
I don't know.
The beets just didn't make sense to me.
Okay.
It's probably some of the best-plated food
the whole competition,
from what I've seen.
And it was a very close call on which one
I thought was the number one dish.
[suspenseful music playing]
What's up?
[Mike] In real life,
there's definitely some shady stuff
that can potentially go on in restaurants
and in kitchens.
So at this point in the game,
I could see somebody
purposely making someone's dish lower
or purposely trying to get someone out
if they don't wanna compete against them
or maybe they're not too close with them.
I can totally see that happening here.
[Sergei] It was good.
Y'all killed it. Y'all killed it.
[sighs] We gonna check this right now?
The book?
[Sergei] You guys are gonna go,
uh, go check it out?
- [Ed] I'm definitely gonna check it out.
- [humming fanfare]
[exhales] That was a tough
that was a tough challenge,
and all three chefs
did an incredible job, incredible.
Like, those were some of the best plates
all three chefs have put up
this whole competition.
[Caroline] I'm too nervous.
I can't go look.
- [groans]
- [Caroline] I'll let them do it.
[sighs]
I'm reading the book,
and as I'm reading the book,
these comments are very critical.
I wanna say I'm a little shook.
Sergei has the power.
That's a little scary.
I couldn't tell whose was whose.
- [Caroline] You couldn't?
- Thought you would know immediately.
This feels a lot like game play.
I feel like because
of the three plates that went up,
it was very obvious for Sergei
who cooked what.
It just doesn't make sense,
so I feel like we're back
to playing the game here.
Those plates are gorgeous.
I was like, "Damn!"
- "Oh, y'all trying to make it hard on me."
- [laughing]
Super beautiful.
I kind of knew sitting down
whose dish was whose right off the bat.
Ay ay ay is right.
But I still ranked them based
on the food alone.
- [Caroline] You look nice. I like that.
- Eh, it's okay. It's okay.
[Caroline] Yeah.
No matter what happens, y'all killed it.
I'm kind of hoping
that Sergei recognizes my flavors
and gives me
some extra points here and there,
but he might purposely not choose my dish
just so people are good with him.
- [bell chimes]
Ticket printing.
[whirring]
[Renee] Here we go.
"The results from
the Sweet Substance challenge are in."
"The first-ranked dish
was Chef Renee's prawns."
"The second-ranked dish
was Chef Jeana's steak."
"The third-ranked dish
was Chef Ed's venison."
"Chef Ed, since you had
the lowest-ranked dish,
you are eliminated."
[somber music playing]
[Ed] I'm pissed, to be honest.
I can't I'm not gonna lie about that.
The power of Sergeline
has showed its ugly head a few times.
I just think
it was very easily detectable
[chuckles] that my dish was my dish.
Sergei had an opportunity to, you know,
get me out of the game, and he took it.
So just one?
[Ed] The food industry is
very much a dog-eat-dog industry.
Chicken's gonna do
what you tell it to do every time.
The part that is the hardest
are the people.
- Straight game play.
- [Robbie] I agree.
And anybody who is crazy enough
to embark on a career like this
- [chattering]
- this industry is cutthroat, you know.
[chuckles] I got the crash course
in that during these challenges for sure.
- All right, y'all.
- [Sergei] Oh!
[Ed] I forged some really tight bonds
with individuals that I would never
have ever come in contact with before.
For that reason alone,
I've won.
[all] Bye, Ed.
Chef Porter out.
[Caroline] Chef Porter out.
- [Mike] Got a lot less funny around here.
- I know.
But what happens next?
Who goes home? We don't know.
There's gonna be another ticket,
but the question is when.
- [bell chimes]
Ticket printing.
[whirring]
As always,
the death of me, the death of us
[imitates printer, sighs]
The ticket machine.
What does it say? Read it.
"Tonight, the rest of the house will vote
to eliminate
either Chef Renee or Chef Jeana."
"The chef with the most votes
will also be leaving."
We're voting
for one other person to leave.
Wow! Jeez.
I thought because I won the dish,
I was safe.
It really doesn't make me feel good
that I'm up for elimination.
I know Sergeline and Jeana
are pretty tight and close-knit.
Maybe they'll want her to stay.
I'm gonna sit on Sergei's bed.
Maybe Mike and Robbie
would want me to stay? I don't know.
That that blew my mind.
That blew my mind too.
I was not expecting that.
Now I have to pick
between Renee and Jeana,
two people I'm extremely fond of.
[Renee] At least
I know put up a good dish.
- Mm, you did. A great dish.
- A highlight, you know.
I loved it.
If you wanna make it for me, I'll eat it.
[laughs]
[billiard balls clacking]
Mike, you're smart. What should I do?
Should I do anything,
or should I just let the life go?
[exhales] I'm trying to think.
That's a good question.
Watching Lana leave
was the single hardest thing
that's happened in this house.
But since they've worked with me,
I feel like there's an alliance
between Sergeline and I.
They've gotta have my back in some aspect.
So I am gonna have to get
with either Robbie or Mike
and make something happen for me.
Otherwise, I could be going home tonight.
Some people might go, you got second,
and she got first, so we'll keep
But for you, I feel like
you could have liked my dish better.
I did like your dish better. Honest.
I think that
Jeana's dish is the better one,
but if I were Jeana,
I'd be a little scared right now
'cause on the Seasonal team challenge,
Jeana moving to a different team
and making Robbie and I kind of mad
was a bad move.
[Jeana] I'm stressed.
I wanna talk to Rob
[chuckles] because I think that
that is my only chance of being saved.
I also don't agree with the book.
Like, I don't think my temp was over.
I don't agree with that either.
Even Mike said my temp wasn't over,
so if you took that out, then it's like
I do feel like Mike liked my dish better.
But that's just, like, from listening
to him talk. That's not because I know.
It's tough.
[Jeana] I feel like Rob is gonna vote
Renee, so I can't really count on him.
You know, and I think
Sergeline's gonna have my back.
And Mike, if he votes off the dish,
then I think I'm I think I'm safe.
So we have to talk about this.
So what's your vote?
So I'm gonna so I'm gonna talk to Renee,
and I'm probably
gonna just vote Jeana out.
That's gonna be my vote.
And in all reality, based on this
challenge and what was in the book
- That's all you got?
- It makes sense that that's the vote.
- Based on the book?
- [Robbie] Yeah.
Yeah, yeah. So that was my thing.
And for us personally too.
Right out the gate, I think
that I would probably send home Jeana.
Renee had the better-tasting plate
and also because Jeana and Sergei
and Caroline kind of have this friendship.
I feel like Jeana's been playing the game
on us, uh, the whole time a little bit.
So it feels like this
is definitely a strategic vote for me.
Now I'm like,
"Who am I supposed to vote for now?"
- I know who I want you to vote for.
- [Sergei] No, I know. I know.
Robbie and I pretty much for most of these
challenges have kind of been talking about
what we think's gonna happen,
who are we gonna vote for.
We kind of have a little bit
of an alliance going right now,
so, um, I'm definitely
gonna try to keep Renee in.
This competition
isn't just about the food.
I really think
that it's gonna be impossible for me
to get Robbie and Mike's vote
because they're just like this.
But if I could at least get
I'm not even gonna try with them.
Where it's like with you guys, at least
I feel like I've had your guys' back.
- I feel like you guys will have mine.
- Sure.
Caroline and you vote me,
at least it gives a tie.
Would rather it come down to a tie.
I could have you and Caroline's vote.
I gotta talk to Caroline,
see what her thoughts are.
I really don't want Jeana to go home,
but Caroline's my number one.
You know,
we gotta work together till the end.
- Come here. Come here.
- Huh?
Ugh, I hate you. I mean, I don't, but
[pensive music playing[
- Into one of the rooms? Go! Go!
- Oh.
[Caroline laughs]
[laughs]
What are you making? Potatoes?
[Robbie] I'm making French fries.
Yes!
So you're thinking keep Jeana?
I don't know.
[Jeana] All right.
Just gotta keep calm, you know?
[chuckles] It's the only thing you can do.
- Um, no, I cannot keep calm.
- [laughing]
[Jeana screams, laughs]
I wanna keep Jeana
'cause I like her, obviously.
Look, here's my one thing,
like, Jeana did a lot more
on her plate than Renee,
but from the small tiny bite that I had,
I enjoyed Renee's just,
like, slightly more.
It's definitely an option that I'm, like,
you know,
toying in my mind, like, wondering
if I should vote for Jeana to stay
and just go ahead
and put her put her through to the top.
But, you know, it's a tough decision.
- So you did vote already?
- Yeah.
- Why wait? You know what I'm saying?
- [Caroline] Why wait? Yeah.
It feels hard.
No way, Caroline's voting.
Listen, it's better to get it done
than wait forever.
[ominous music playing]
[chopping]
Oh, my God.
- It's like Aleppo, right?
- No, it's Espelette.
I know, but it's like.
[Caroline] The fact that we've gone
through that much Espelette.
- [computer] Ticket printing.
- [whirring]
- Ay ay ay!
- Did everyone vote that fast?
[Renee] Hey, if I'm if I'm going home,
I'm stopping this hors d'oeuvre now.
- Nah, it's all good. I'll cook your steak.
- You'll finish it?
- [Sergei] I'll cook.
- I appreciate you.
- Let me. Let me
- Come on. Let me see it.
I have to read. Guys, gather round.
"The elimination results are in."
[tense music playing]
"Chef Jeana, four votes.
Chef Renee, zero votes."
"Chef Jeana,
you are eliminated from the competition."
- Wow.
- [Jeana] It's all good.
It was good. It's good. [sighs]
It's good.
It is A-OK.
I feel like I just finally got
in tune with myself in this kitchen.
I just finally figured out
how to cook my food
and cook the way I want to,
so going home right now is tough,
but I'm tough. [chuckles]
[Mike] No one today lost.
Someone just won.
- Does that make sense?
- [Jeana] Yeah, yeah.
Yeah, I get it. It's good. It's good.
[Caroline] Of course,
it's hard to get rid of Jeana,
but it's just sometimes easier
to just go off the book,
go off the ranking
and just, like, almost,
like, remove emotion out of it.
You know, Renee's was the favorite,
so everyone voted that way.
- You wanna do a shot?
- Yeah, I'll do a shot.
[Sergei] Even though Jeana is a friend,
I voted for Renee to stay
because she's the clear winner,
and I thought
the two other bottom two dishes
were just gonna be the ones
to be sent home.
Lucky for Renee, she's still here.
[Caroline] I didn't like that.
- Stop it right now.
- [Caroline] Come on, I'm not gonna cry.
I'm good.
- I'm so sorry.
- It's okay.
- Gimme a hug, lady.
- No, no, no, it's good. It's good.
- It's good.
- [Caroline groans]
Thank you.
Yeah, you don't need to say thank you.
You did a beautiful job.
Being on the edge of the seat,
it's not a good feeling.
Wow.
I'm I'm grateful I'm still in the game.
Grateful.
This is for you, Jeana.
- Cheers, guys. Thank you. Good luck!
- [Caroline] And we love you.
[Jeana] One of the things I've learned
is you can't reach the top
of the culinary ladder on skill alone.
If you can't find a team of people
who love working for you
and love being around you
[chuckles] then you can't do anything.
Hey, anything I said about you guys,
don't take it personally, okay?
- Ah!
- [laughing]
The people are there to build you up.
These are your families.
Oh, yeah.
Hey!
These are your friends
[laughing]
and that doesn't come
from just making great food.
- [Sergei] Aww!
- [laughing]
[Sergei] I gotta be the fourth?
- Come on!
- [Sergei laughs] Mwah!
This experience has been life-changing.
I came in with a big head,
and I left
with a smaller head and a bigger heart.
In this Pressure Cooker environment,
you have to use ingenuity, creativity.
You have to be your own entrepreneur.
Your own salesperson, marketer.
At the end of the day,
you know, it's a game.
I would not feel happy with myself
if I didn't feel like
I threw myself at it in every aspect.
All right. All right.
[Sergei] Aw.
- Love you all.
- [Caroline] We love you.
Bye, Jeana.
Uh, I think that Jeana tried to play
the most game of anyone else in the house.
I just think that when it came down to it,
that the game
didn't really work out for her.
Like I said,
don't take anything personally! [laughing]
[Caroline] We'll see you soon!
[Jeana] Bye, guys.
[Robbie] Makes me scared
for what we're gonna see later.
[Caroline] I think we should.
She gave us warning.
She gave us fair warning.
You wanna play the game.
You wanna get McNasty with it.
That's your business.
But there's a possibility
that you may be exiting out of the house
for whatever you may have done.
I understand this is a competition,
and you're ready to win,
but damn, at what expense?
[all] Top five.
- [Sergei] Now bring it in.
- Five, five.
- [Sergei] Top five.
- Way to go, guys.
Top five feels amazing,
but you wanna keep pushing yourself.
Gotta keep doing it.
Gotta focus on the food.
At the end of the day,
that $100,000 is on everyone's mind,
and that's why we are here.
[upbeat music playing]
- [bell chimes]
- [computer] Ticket printing.
[whirring]
- [Renee] Oh. Okay.
- Son of a bitch!
[Sergei] Wow, how I wanna read it!
- [Robbie] Guys!
- [Caroline] Oh, my God. We both jumped!
We're coming!
"Chefs, for the next challenge"
Here we go again.
"please pair up."
Oh, all right, here we go.
Okay.
Me and Mike, we've already chatted.
If there's a team challenge,
we want to work together.
All right.
Yep, I think that's obvious at this point.
Renee is a very strong chef,
and I think her and I, if we're a team,
we could beat anybody else in the house.
Well, who wants to be my partner?
Past experience has told me
that the odd man out ends up being safe.
The odd man out here in this case
could not be safe,
but I am willing to gamble
on being safe another day
by being by myself.
All right, let's go, Rob.
Uh, I don't know about that.
Caroline.
So obviously Robbie and I, we really,
both of us want to be the blind taster.
Obviously, it's an advantage.
You make it to the top four automatically.
So neither of us wants to give that up.
I think maybe some people
are gunning for me in the house.
I feel like it would kind of be better
for me if Caroline was the blind taster.
She will be able
to pick out my plating in an instant.
But also you know,
we work incredibly well together.
And you know what?
Maybe this is the team to have.
It's a very, very tough decision
at this point.
[Caroline] What do you wanna do, Rob?
[suspenseful music playing]
For me, it's either you decide to pair up.
[chuckles] Or we do some game of chance
to figure out which of us it's gonna be.
Could leave it in Sergei's hands,
just let him pick
who he wants to partner up with.
- No.
- [Caroline] I know.
[laughing]
I think Caroline wants to be blind taster
for the same reason that I do.
She wants to make sure
that she's still here in the house.
- We gonna draw cards?
- [Caroline] We might have to.
[Robbie] If Caroline
becomes the blind taster,
my spot in the house
could be, uh, jeopardized.
- [Caroline] Confessional, Robbie.
- We're going in confessional together?
- [Caroline] You can come. Yeah, let's go.
- Me?
I don't know.
She believes
that if she just holds out long enough,
eventually, I'll just say,
"You you go ahead and do it."
I mean, this this is weird.
And that is absolutely not gonna happen.
[dramatic music playing]