School of Chocolate (2021) s01e07 Episode Script

[pop music playing]
Tyricia's lucky she got to work with you.
-I'm jealous.
-Well, thanks.
-Hopefully, I'll get a chance too.
-She gets a win, so that's pretty lucky.
[laughs] She's really lucky.
-Crazy, right?
-My God, how do you feel?
-I feel really good. I'm happy.
-I'm so happy you won. So, so happy.
I did the crater. I did the anchor.
-It's good. Yeah.
-I did the landing zone.
I really wish we could have done
this challenge as an individual challenge,
because that showpiece would have looked
the same if I had done it by myself,
and I don't think Tyricia could say that.
The whole time, she was like,
"We'll be the first all-female team
that won," so she had her, like…
Mm-hmm.
And then… But I'm like,
"She doesn't think I'm gonna win."
I definitely think
she was mad that she didn't win.
-[intriguing music playing]
-[chuckling]
I don't think
she considered me competition,
and I won.
I kinda just didn't want her to win,
'cause I just feel like she got rid of you
because she's…
-Yeah, that was shady.
-She's threatened.
[Mellisa] From a score-wise perspective,
you have the most wiggle room to sit out.
I do think that's unfair.
-You think it's unfair?
-[Juan] Yes.
-It was kinda harsh, you know?
-Oh, it was so harsh. The whole thing.
[whispers] I cannot believe
she just won on my piece.
You deserve it, and that's what matters.
You're showing it, Chef's seeing it,
everybody's seeing it,
so that's… that's really what matters.
[whispers] It's so frustrating.
I'm so irritated.
[exciting music playing]
-[Tyricia] Good morning.
-[Amanda] Another day.
-[Juan] Morning, Mellisa!
-[Mellisa] Morning.
You better watch out
for me and Juan today.
[Juan] Mm-hmm. We're coming for you, guys.
-[Thiago] Uh-oh. What is that stuff?
-[Tyricia] Uh-oh.
-[Daniel] Morning, Chef.
-[students] Good morning.
Good morning, everyone.
[Juan] Oh my…
[Tyricia] So cute!
I'm afraid he's gonna pick it up,
shake it, and it's gonna work. [laughs]
-[Tyricia] Oh my. Hopefully not.
-[Thiago] That's awesome.
-[Amaury] Have a little hint?
-[Juan] Sugar?
-[Tyricia] It's sugar.
-[Amaury] It will be about sugar.
This might be the hardest thing
you can do with sugar.
Oh yeah.
To make it look like a perfect bubble,
but it's sugar.
[Daniel] I'm very excited
we're learning this technique, though.
Seeing it a couple times,
I'm like, "How the frig is he doing it?"
[students laughing]
It's very difficult
to obtain the perfect result.
But you will see if you follow
exactly what I'm saying, you can do it.
I have very big expectations.
This is the last pastry exercise
of this course.
Oh God.
A lot of pressure. We're near the end.
The 50 grand,
and to teach an international class,
a lot is on the line.
How many of you have sugar experience?
-On a scale of one to ten, negative ten.
-[Amaury] Negative ten.
-[students laughing]
-So, not a lot.
I will demonstrate a dome,
and I will also demonstrate
inflated sugar with a sugar pump.
So you will have various options.
We're going to start with a dome.
I'm starting with water and glucose.
While this is going on a very slow speed,
we're going to set the plastic wrap.
The difficulty starts now.
We're gonna apply a thin layer on top.
I'm going to seal the side
so that the air inside is trapped.
That's the key, huh?
Without this, it doesn't work.
We're going to put a little bit of sugar.
I'm just using regular cake rings.
We're going to flip the ring over.
And we're pushing.
Why does it inflate?
I trapped air inside the bucket.
The air wants to go out
because I'm applying pressure.
The only choice for the air to exit,
it's from the middle.
And as you apply pressure evenly,
the sugar is going to push.
We'll use a fan to cool down
what we're doing faster.
[Mellisa] Oh!
[Daniel] Wow.
-[amusing music playing]
-[Daniel laughing]
-[Tyricia] Oh my God!
-[Thiago] Wow.
That's crazy.
[Cedrick] Now we know the secret.
-[Stephanie gasps]
-[Tyricia] Ooh!
-[Amaury] Look how thin it is.
-Like glass.
-[Juan] Wow.
-[students gasp]
[Amaury] When you work with sugar,
you really want the thing to be thin.
That dome is something completely new
that Chef Amaury created.
Like, that was insane.
Next, I'm going to show you
how to blow sugar, how to inflate.
[heater blowing]
To blow a sugar bubble,
we use one of these bad boys.
Okay? Copper pipe.
I'm warming it.
You take the appropriate amount of sugar,
use your thumbs,
and create some kind of cavity inside.
Start sealing that cavity to pretty much
starting the base of your sphere.
Once you get this,
you're gonna just blow once.
We already have something coming, right?
And as it's cooling down, you pump it.
Turn it, so it… it will cool down evenly.
And once it's cold enough,
I'm gonna warm the metal pipe,
and I can remove this guy.
Once you get this, what do you do with it?
You warm your cutter…
you take your sphere…
and you poke your hole through it.
Yes, Chef. [chuckles]
They didn't teach me that in school.
[chuckles]
[Amaury] The difficulty not only is to get
a perfect sphere, of course,
but most of all,
it's to get a very thin shell.
-Wow.
-Well, good luck, everybody.
So, now I want span style="style2"you to wow me.
You're going to have
four and a half hours.
You create whatever you want,
but it must include a blown sugar,
no matter how you blow the sugar.
Time to shine.
Give it your best. You may begin.
[thrilling music playing]
[Thiago] This is
the final pastry exercise,
and it's important because I wanna put
something out that I'm proud of.
Minimalistic,
but yet beautiful and delicious.
-Thiago, my friend.
-Yes, Chef.
-[Amaury] What are we doing today?
-I am making a rose for my wife.
[Amaury] So entremet size?
[Thiago] Yeah. Entremet size.
Not as big as the crayon.
[chuckles] A little bit smaller.
And what… what are the flavor profiles?
I wanna do a chocolate raspberry,
a little chocolate mousse.
I wanna do a little black cocoa cookie
to go on the bottom of it.
-Allow yourself a bit of time to practice.
-Yes, Chef.
I'm trying to get everything done.
-So I can just focus on that.
-Okay. Good.
I just wanted to make a cake for…
for my wife.
-[heartfelt music playing]
-[sniffles]
[crying] If anybody's been there for me
through good and bad times, it's her.
It's really her, and, um…
I know that no matter what,
she's gonna, you know,
stick by my side and…
I just wanted to do
something really nice for her.
So, this one's for her.
I'm such a crybaby. [groans]
[dramatic music playing]
-[Amaury] Already going at it?
-Yes, Chef.
-What do you plan on doing?
-Planning on making a magnifying glass.
The pastry itself
is gonna be in the handle,
which I'm gonna use the technique
from day one, making a shell,
and then filling it
with the pastry itself.
Oh, I like that. I like that you're giving
a specific purpose to the sugar technique.
Because the challenge was a sugar dome,
I wanted to do that first when I was calm.
I've learned from the hinge exercise
that I can get very stressed
as we go throughout the exercise.
So, I want a better experience
than me running around and cursing a lot.
[Amaury] Stop.
Very good.
Push.
Yes. Yes. Keep pushing.
-Good job, Daniel.
-Thank you, Chef.
[Daniel] I was blown away. I was in awe.
Of all the techniques for pastry,
that's the one I was like, "Yes!"
Hopefully this gives you a little hope,
that it works.
-[upbeat music playing]
-[blender whirring]
Last pastry challenge.
-Exactly. I wanna make sure…
-Going all out, right?
I'm going all out.
I'm gonna do a coffee entremetspan style="style2".
We're gonna have a chocolate sponge.
We're gonna have
a coffee reconstructed streusel
with a coffee mousse.
[Amaury] I see a dome,
but I also see a sphere.
Do you plan on doing
actually both sugar work?
-Correct, Chef.
-Well, this is extremely ambitious.
Yes, it might be ambitious.
I'm not gonna let you down.
[Juan] Now it's real. We're almost done.
The prize is there,
and it's everybody's game.
This was our last way
of showing what we can do on pastry,
so I really wanna make sure
that I can do everything.
I wanna be the winner.
[chuckles] I wanna win.
[amusing music playing]
My testing one.
My whole thought process with deciding
to do blown sugar versus the sugar globe
was because I thought
it was more fun to blow sugar.
Okay.
[Stephanie] I want to create
a very small blown sugar apple
on top of a plated apple pie dessert.
[Amaury] Okay, keep blowing,
but upside down, Stephanie. Yeah.
Blow. Gentle. Yeah. Keep blowing.
[pump blowing air]
Keep blowing a bit.
[gasps, laughs]
-[laughs] Sugar is…
-[Stephanie] Sorry, Chef.
No, it's okay.
-But I think you are so close, Stephanie.
-[Stephanie] It's why I gave myself time.
-Very good.
-[Carolyn] This is good practice for you.
[Amaury] You need help?
No, you're good. You get this, right?
Yeah. I got this. Thank you, Chef.
[exciting music playing]
[Amanda] Don't go like that! Ah!
[Cedrick] Color of blood.
[Cedrick] I wanted to do the blown sugar
and wanted to create a pear.
I love to macerate fruits in wine.
That is a technique
I was extremely confident in.
What I really need to nail
is the actual exercise,
which was the sugar.
It's too hard.
It's not soft enough.
-[mysterious music playing]
-Why?
[in singsong]
span style="style2"I don't think this is gonna work ♪
[sighs]
I'm not squeezing hard enough?
I would put this back
in the microwave again.
-[groans]
-It has to be the right consistency.
-Don't get frustrated, Cedrick, okay?
-Too late.
No. Just don't.
Just remember, like,
the sugar can feel your emotions.
[gasps]
[gasps] It's okay. It's okay.
-[Amaury] Mellisa.
-Hey, Chef.
What are we doing today?
I tried to think
about why I'd enclose something in sugar,
and I think that, like,
precious things would be under cover.
So I decided to do German chocolate cake,
and encase a little golden nugget.
So, it'll be like if you first panned
for gold, you would keep your first one.
Of course.
Part of me was not surprised
that Tyricia was named best in class,
because I've had three challenges
now so far where I'm kind of like,
"Oh, the afterthought."
So it's just perplexing to me.
Chefs, you have three hours left.
-[students] Heard. Yes, Chef.
-Thank you. Three hours.
[Daniel] Come on!
[exciting music playing]
[Stephanie] One down.
-[Amaury] Pull on that form.
-Yes.
-St-- Uh, stop.
-I stopped.
[Amaury] Slow pump. No, no, no! span style="style2"Attention.
Little bit of slow pump again.
And you want to maintain that shape. Okay?
On to this, while it's cooling down.
Keep on blowing once in a while.
-Heard.
-Like what you see?
-I do, Chef.
-Good.
[Cedrick] The difficulty for me
throughout this entire course
is exactly what Chef said.
It's taking everything that you know,
but just flip it upside down.
And I think, uh,
I was able to achieve that,
definitely within these,
uh, these last two challenges.
[exciting music playing]
Immediately, I just fell in love
with the process of blowing apples
and didn't wanna stop,
and I thought, like,
"I'm doing great here.
I want a whole apple orchard."
Like, "He's gonna have big ones,
little ones, be able to have his pick."
[amusing music playing]
[tense music plays]
Unfortunately, just the…
[clicks tongue]
…the process of creating
a hole in the bottom in the apple
caused me to lose two or three,
uh, or four apples.
[Stephanie] Okay! Can I do two now?
No. One at a time.
-[thrilling music playing]
-Okay.
Chefs, you have two hours remaining.
-[students] Thank you, Chef.
-Thank you.
[student] Yes, Chef.
[Juan] Right behind.
-[Devin] Tell me when you're ready, okay?
-Okay.
-I… I don't know what's going on.
-[Devin] Sugar's at the right temperature?
Sugar is at the right temperature,
but my… my plastic wrap is deflating.
It's not poked through.
Sugar is very temperamental.
[Mellisa] He makes it look easy.
Okay. There we go.
Come on, baby.
[Carolyn] Yeah, I would just kinda, like,
see if you can sorta shimmy it out maybe.
-[tense music plays]
-[Mellisa] Oh.
[dramatic music playing]
Yeah. Keep on pushing.
Gentle. Gentle. In the middle. Gentle.
Stop.
Perfect. Push. Gentle push.
-Stop! Oh no! Gentle!
-[Tyricia gasps]
"Push! Push! Push!
Don't push too much!" I'm like,
"Chef, do you want me
to apply pressure or to be gentle?"
[Amaury] So now, confidence.
Get-- No, no. Go, go, go.
Keep going. Keep going.
[Tyricia] Oh! I thought it was deflating.
I couldn't see, Chef. [chuckles]
Oh! I'm gonna die today, I swear.
[Amaury] You got one perfect one.
-Aren't you happy? Hey!
-Yes, Chef. I'm so happy if I don't die.
[dramatic music playing]
[groaning]
Yeah. I was like, "Oh, this is not…
This is… I'm gonna be in the bottom."
[Amaury] Keep going.
Keep going. Keep going. Keep going.
-Oh my God.
-Hey! Whoo! Whoo! [laughs]
-You good? Is it nice?
-Perfect.
[happy music playing]
[gasps] No, I didn't pull enough. Amanda?
Coming.
Never mind. It's gone.
-[Amanda] It popped?
-It popped again.
I was able to do the spheres really fast,
but the domes, they keep breaking.
It didn't matter, like, I was losing time.
I was just like,
"You can do this. You can do this."
[Juan] Go.
[triumphant music playing]
[Juan, softly] Nice. Yes.
Yas, yas, yas, queen! Yas, queen!
[Amaury] I see a smile on your face, Juan.
Are you happy?
-Yes. [chuckles]
-[Amaury] Good.
-Oh.
-That's a start, yeah?
-[Mellisa] Yep. Yep.
-All right.
Chefs, you have one hour remaining.
[students, individually] Yes, Chef.
[dramatic music playing]
-What goes inside the apple?
-The… This.
Just a full mousse?
Well, now I'm reconsidering.
I was imagining my apples very small.
Oh, okay, yeah. But you have, like,
decent-sized apple. This must be inside.
Okay, I'm scared to put it inside,
but I'll do it.
Chef decided I should have my apple filled
with the entire components
of my apple pie.
-I'm scared.
-[Amanda] Can I help you with anything?
[Stephanie] I just have to fill my apple.
Could just be here for moral support.
[Amanda] Okay.
I had eight of them,
and I only have three left,
'cause I popped five trying to, um,
just trying to smooth out the base.
[Amanda] Yeah.
[Stephanie] And now,
I gotta stick a spoon in here,
smooth it out.
-Oh my God!
-[dramatic music plays]
-[groans] My boob.
-[Amanda] Relax.
My boob popped my thing.
Now I have one left. It's okay.
-[Amanda] Relax. Relax. You got this.
-[breathes deeply]
Chefs, you have 30 minutes to go.
[students] Yes, Chef.
[suspenseful music playing]
[Juan] Beautiful, Thiago.
-[Amaury] Very good, Mellisa.
-I had a… I had a good teacher.
[Amaury chuckles]
Oh damn.
One lens was too small, and it didn't fit.
If you manipulate the glass,
don't use wet hands, huh?
Yes, Chef.
[Daniel] I was internally losing it.
This is the last one,
and he's gonna judge it
much harsher than anything else.
Every challenge so far,
I was good until I wasn't.
That was the problem.
Something always happened.
Every pastry challenge,
something went south.
But this time it worked.
Thiago? I cannot believe it.
Are you actually done?
[Thiago] Anybody need help?
Does anybody need help?
Thiago finally showed up.
-[Thiago] Does anybody need help?
-[Amaury] Wow!
-Do you need help? For real?
-[Daniel] I'm good. I think I'm good.
-Five minutes left, chefs.
-[Daniel] Yes, Chef.
-[Amanda] Heard, Chef.
-[Amaury] Thank you.
[dramatic music playing]
Okay, you have five minutes.
Clean me this one, Tyricia.
Okay. Touch the glass,
then you're gonna go around. Yeah.
Melt it. Melt it. Slightly press on it.
Don't break it, though.
Stop.
Perfect. Okay.
[gasps]
Yeah. That just happened.
-One minute, chefs!
-[students] Heard, Chef.
[Amaury] Three, two,
one, and this is over!
-[Thiago sighs in relief]
-[Amanda] You feel good now?
Finally. At least one thing done
that I can feel proud of.
Chefs, please bring up your plates.
[curious music playing]
[Amaury] Last pastry exercise,
and I really, really love what I'm seeing.
And I know
it's one of my hardest techniques
to craft and to succeed at.
I did not expect you to be there
that quickly, so I'm very, very pleased.
Sir Thiago.
Tell me a story.
[Thiago] So, this is a rose for Caroline.
Caroline is my wife.
-Okay. I'm like…
-His wife.
[all laughing]
[Amaury] It's getting worse
and worse with you, Thiago.
[all laughing]
[curious music playing]
[Thiago] She's not big on getting flowers.
She always yells at me,
'cause they're too expensive and die fast.
So I wanted
to kind of embody the rose in the dome.
[Amaury] It's very elegant.
It's very heartfelt.
You have that nice,
shiny, even, almost no-bubble glaze.
The sugar dome was melted to perfection
with no need of any seam to it,
because it's perfectly flush,
and it's nice.
-Is it gonna pop?
-[Thiago] Of course, Chef.
[suspenseful music plays]
[Amaury] Yeah.
Very thin. Very nice. Very dramatic.
Oh là làspan style="style1". Yeah.
The mousse is bomb.
The sponge is moist.
The span style="style2"sablé is just well cooked,
with the raspberry texture flavor.
Overall, it's a very, very nice cake.
I'm very happy
you finally did this, Thiago.
-Me too, Chef. Thank you.
-[Amaury] It's… it's very, very nice.
I'm just happy with what I did.
I wanted to put something out
that I'm proud of, and I finally did.
-Stephanie.
-Okay.
So I'm presenting to you
a deconstructed apple pie.
[Amaury] It would've been nice
to see a beautiful apple.
[Stephanie] I did have, like,
five, still, before I started plating,
and then once I started plating,
my boob hit two of them and cracked them.
-[all laughing]
-[Stephanie] And it… I reached over and…
-[Amaury] It…
-Wrong place, wrong time.
Yeah. But anyways…
I'm judging this,
but I'm judging this also.
-Okay? So…
-Okay.
[Amaury] Your sugar was very thin.
I was very pleased by it.
I love that you… you… you train.
-So, it was fun.
-[Stephanie] Yeah. I want you to taste it.
[amusing music playing]
[Amaury] Great flavor.
It's rich. It's… it's generous.
Overall, very good.
-Okay. Thank you.
-[Amaury] Thank you, Stephanie.
All right. Cedrick.
[Cedrick] So, I have for you
a very deep-red Anjou pear.
I see a pear. I'm very glad
that the Cedrick I've met once
is more open to try new things.
Yes.
I wish you would've given me
a little stem.
-That would've been… [clicks tongue]
-Uh…
Like, you take some chocolate,
you roll it real quick, you glue it.
Can you, like, attach chocolate?
-Yes.
-Okay.
You melt it, glue it on, it's gonna stay
by itself. If it's thin enough.
I want to go in.
[students] Ooh.
It's pretty thin. It's pretty good.
Let's try this.
The inside is a very light vanilla mousse.
I poached some pears,
and a very soft hazelnut sponge.
[Amaury giggles]
-[Tyricia] Uh-oh.
-Oh, you giggled. [laughs]
-I know what that means.
-It's great, Cedrick.
-[Cedrick] Thank you so much.
-[Amaury] Really great.
[laughing]
Well, thank you.
[all laughing]
Very nice, smooth texture,
and the pears are fantastic.
-Well, thank you, Chef.
-[Amaury] Thank you, Cedrick.
Okay, Amanda.
[Amanda] I have a lemon tart today
and a sugar dome.
[Amaury] The dome is not perfectly round.
You don't have bubbles.
It's pretty transparent.
But it probably deflated.
All your elements seem nice
and well put together,
but it's lacking a little bit of that…
Pizzazz.
You played it
maybe this time a little bit too safe.
Okay.
[Amaury] I hope it… it kicks ass inside.
So we are slightly thicker
but still acceptable.
But let's try it.
[Amaury] So you have almond span style="style2"sablé,
a olive oil cake,
uh, lemon curd, meringue,
uh, fresh raspberries, and lemon chip.
It doesn't come as a surprise
it's overall a bit dry.
Yeah.
-That's it. Thank you, Amanda.
-Thanks, Chef. Thank you.
[tense music plays]
Please, Tyricia.
-What are you presenting us today?
-Chocolate raspberry.
I have a entremet.
[Amaury] Let's start
with the required exercise.
-[Tyricia] Right. Mm-hmm.
-Barely any bubbles.
Perfect transparency.
Perfectly round.
The satisfying part is to see
how thin you were able to get the domes.
Ah! [laughs]
-[some students laughing]
-[happy music playing]
Now, look at your texture.
Doesn't it look more sexy right now?
-It looks so sexy.
-It's something I want to eat.
Good.
[Amaury] All the elements are good.
It's exactly what I would expect
from raspberry and chocolate.
It's a very good cake.
Very good cake, Tyricia.
[Tyricia sighs in relief]
Now I can breathe. I wanna cry. [laughs]
-[students laughing]
-I'm, like, happy it's over.
[Amaury] It's very satisfying
to see Tyricia from day one
and Tyricia now is not the same person,
not the same professional.
And I hope you… you realize that too,
that within this experience,
you grew so much.
Yes, Chef. I see it.
-Thanks. Thank you, Chef.
-Thank you.
Daniel.
[curious music playing]
[Daniel] I am presenting
a magnifying glass.
You succeeded in the hardest parts of it,
which was making a very nice lens.
Congratulations. It's well done.
I really wish it would be attached.
For me, the illusion would be complete.
But I'm very excited to try it.
Whole thing is just caramel,
filling, cake, and the mousse.
I like
that the hazelnut diplomat is light.
I like that the sponge is soaked.
They're all done right,
and yet it doesn't make a cake.
We have to keep in mind,
pastry, taste is the fundamental.
Yes, Chef. After this,
I'm just doing pastry for a while.
-[Amaury] Yeah. Yeah.
-Like, a long time, it's just pastry.
-Let me make it first before you.
-Okay.
-So that I have a chance to do better.
-[students laughing]
-[Daniel] That's my only thing.
-[all laughing]
-I will.
-All right.
[Amaury] Mellisa.
-[curious music playing]
-German cake, straight from America.
-[all chuckle]
-Yep. Exactly.
[Amaury] This is extremely,
extremely traditional,
and it requires craftsmanship.
Did you actually use a ring to build it?
No, I… I did it freehand.
I do appreciate
seeing hand-piped something.
It demonstrates skills.
And it was a very good way
of hiding the seam of the sugar dome.
Will it break? Will it pop?
[suspenseful music plays]
So we are a little bit thicker.
It's still acceptable.
[curious music playing]
[Amaury] When I cut through this…
Very well executed.
It's very straight, and it's sexy.
You see difference of texture,
you see difference of elements.
It's good.
You gave a somehow very modern twist
on a very traditional American cake.
-Thank you. Very nice.
-Thank you, Chef.
Juan. Please.
[suspenseful music playing]
[Amaury] There is so much work involved
in this cake.
The sphere is nice.
It's very transparent. There's no bubbles.
I do love that you actually took the time
to make both techniques.
Okay, so we are very thin.
The glaze is well made.
It could be shinier.
But at least
you really nailed the stripes.
And there you go.
That's my ooze element. [laughs]
-[Amaury] Redemption.
-[chuckles]
So the flavors are gonna be
the resemblance of aspan style="style2" café con leche.
-[Tyricia] He's gonna laugh.
-Please.
-[Tyricia] He is. See, told ya.
-So that means you like it?
[laughing]
It's span style="style2"delicious.
I don't say this often. It's amazing.
[gasps]
-[Amaury] It's very, very, very good.
-[Thiago] Wow.
It's gonna be impossible
for me to judge this. Impossible.
I've heard some of you said
it was the hardest exercise we had,
yet you managed to finish everything,
you all really gave your best,
so I'm quite pleased.
It was very genuinely
a very difficult decision.
I would like to acknowledge the work
of two individuals that for me sticks out.
[thrilling music playing]
Juan…
and Thiago.
-[happy music playing]
-[all applauding]
[Amaury] Thiago, I'm sure
that if you would have delivered
a simpler version of Thiago
all the way through the course,
you… you would've got this type of result.
Finally getting a win, you know,
I think even Chef Amaury is like,
[chuckles] "Yes! Finally.
I want you to go out on a high note."
It was a good… it was a good… good day.
[dramatic music plays]
Now, the serious thing starts.
Oh God.
[Amaury] Let's talk about
the total performance
over the whole course.
There have been two students
with overall top scores.
The two top of the class
have won best exercise, best of the day.
The most out of all of you,
our two top achievers so far…
Juan…
[Juan] I didn't believe it.
Like, even though, like,
I know that I deserve it to be there,
knowing that you're there, it definitely
puts way more pressure on you.
…and…
[dramatic music playing]
[Amaury] …Mellisa.
-[joyful music playing]
-[students applauding]
Oh, I'm in the running!
In those few seconds of processing,
I was like, "Oh yay.
I mean, yay. Yay, uh…"
"Yay!" You know? [laughing]
So for the next chocolate exercise,
you will be leading two teams of four.
The chocolate exercise
will decide whether it's Juan or Mellisa
that will be the top student
that will receive the award.
Winner takes all.
-[dramatic music playing]
-[Mellisa cries]
Isn't it exciting?
-A good positive stress?
-[students laughing]
[Thiago] I think he made the right choice.
They both were consistent,
and they both really deserved it.
And I'm glad
that it's kinda that way, you know?
Let's help one of them win.
-Well, cheers to Juan and Mellisa.
-[Stephanie] Cheers to Juan and Mellisa!
[Thiago] We can all agree
you both deserve it.
-Thank you.
-[student] Absolutely.
When he said that,
"Yep, nope, it's Mellisa or Juan,"
I… clearly, I was like, "Oh man."
But I was like,
"You didn't do well in pastry."
Yeah, I… I didn't deserve the win.
So, Juan and Mellisa are,
you know, on the top of the ticket.
-[Mellisa] For sure.
-[Juan] Yeah.
[Thiago] So, four people working
on the showpiece.
[Cedrick] It must be massive.
It can't be small.
[Juan] It's gonna be me against Mellisa.
I definitely have a shot.
[chuckles] It's like, "Get out of my way,
'cause I'm not… yeah, I'm not gonna stop."
I am taking this home.
I'm gonna have fun
with whoever I work with,
'cause I've worked
with both of you before.
And I'm gonna work my ass off
for you or for you.
-Thank you.
-[Thiago] Whoever it's for.
Juan has performed
really well through the class,
so I was excited
to be going up against him.
I totally know that I can do it,
and I just really need to deliver,
because I really wanna win.
[Daniel] All I've gotta say
is that if we can sculpt in this last one,
it is still a showpiece round,
so I'd like to win four out of five.
-[Juan] Ooh.
-So whoever's team I'm on…
-Whosever team I'm on…
-You ain't got to flex like that.
[students laughing]
[Daniel] Whosever team I'm on,
like Thiago said,
we're gonna give it our all.
-[Thiago] Both of you deserve it.
-[Daniel] That's it. Cheers.
[students] Cheers!
[student] It's how we drink
in the kitchen.
upbeat music playing]