Tasty Mystery Baskets of Clips

TOM: It was misguided.

Hey, Chef, how are you?

I think it got lost in translation.

a little bit more like home.

Chicken Ticino skewers.

I appreciate that.

adding it to my chilled salad for a little bit of sweetness.

those flavors would have gone in.

So I'm trying to grill these potatoes, but I'm like, dude,

-This puff pastry is fried? -Yeah.

which is a fermented shrimp paste.

we want you to take inspiration from what you taste

-Thank you. -I'm so excited.

Whoa, some pretty melon that I didn't expect.

mixing Asian ingredients with the techniques

TOM: What's the cuisine you're doing?

For Jackson never cooking Vietnamese food before,

to do in a potato curry.

13 chefs remain to compete

The three of you had

All the goodies down here.

My fiancé's name is Cameron, and we met

-Hi, Evelyn. -Hi.

I want to keep it simple and just highlight

I just don't think he used

You had our least favorite dishes of the night

Let's get them out here.

You know, like, I'm trying to push the boundaries.

and you see this guy just grilling?

but it's also a worst case scenario.

It's very highly spiced.

so I got to do a bunch of veg prep.

Not at all greasy.

Stephanie, please pack your knives and go.

The potatoes-- I thought to myself, I need to put on a show.

There's just a lot of stuff that I've never seen before.

It came later on when I started making my own menus,

and the foods of that time.

I think you're left wondering if you stack up.

a valiant effort at taking inspiration

I believe in you, Jackson.

Man. Oh my God. Top tier.

this is an individual challenge.

I'm here to shock the world.

a beautiful contrast to this rich, deep sauce.

It needs to be more sweet and more salty, more everything.

Jackson, I loved how much heat you put in your spring roll.

Yeah, he needs to cook Indian more, I guess.

the beauty of a potato.

just because that's how my mother would do it.

When we think of taste,

I'm surprised we haven't either.

I love Ashleigh, she's very easily fit in

I'm doing Indian kind of my version of a samosa.

but then I keep remembering I have my right hand,

it's the first thing that I always eat, so.

or my dad could do it way better than I could.

Many are James Beard award nominees representing

And that's what I try to create when I cook.

The issue with your dish, Buddha was the pastry.

And I was just, like, "Oh," it clicked.

And they're going to be better than I am.

It needed to go further.

I've got to dice all this tofu.

So much spice here.