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Happy to share some exciting news - I am now an official Feastables Partner! I am joining their mission to ethically source cacao and help reshape the future of the chocolate industry. Go to the Feastables website to learn more:
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Hedley & Bennet, Hestan, Hexclad, Meat Artisan, RoseWood Block & Co, Staub, Zwilling
Polish Custom Knives made Jimmy's custom chef knife!
Thanks to Edelkrone for sending over a JibOne for us to shoot with!
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Follow for more:
Happy to share some exciting news - I am now an official Feastables Partner! I am joining their mission to ethically source cacao and help reshape the future of the chocolate industry. Go to the Feastables website to learn more:
Thanks to our partners for supporting this video!
Hedley & Bennet, Hestan, Hexclad, Meat Artisan, RoseWood Block & Co, Staub, Zwilling
Polish Custom Knives made Jimmy's custom chef knife!
Thanks to Edelkrone for sending over a JibOne for us to shoot with!
Subscribe to help us become the #1 food channel :)
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LifestyleTranscript
00:00This is Mr. Beast, the biggest YouTuber on the planet
00:03who also happens to be the worst cook I've ever met.
00:05Help! Nick! Get the fire station! Put it out! Put it out!
00:09But today, I'm going to turn him into a master chef.
00:12I'll start by taking him through an intense culinary boot camp,
00:15and at the end, he'll attempt to cook a perfect chocolate lava cake all by himself.
00:19Jimmy, apron on. You'll get a chef's coat just like mine if and when you earn it.
00:22I will earn it.
00:23I also have a gift for you.
00:24Okay.
00:25Whoa!
00:26This chef's knife will be your new best friend in the kitchen.
00:29Are you ready?
00:30Uh, sure.
00:30Wrong answer.
00:31Are you ready?
00:32Yes, chef.
00:33Don't hold the knife like this.
00:34We're going to start off with some baseline testing to see where your skills are at,
00:37so please put on these headphones and this blindfold.
00:39I'm going to ace this.
00:40I'm going to give you a few ingredients.
00:41You're going to taste them and see if you know what they are.
00:43Easy.
00:43I'm going to play some music.
00:45Can you hear me?
00:47Did you say something?
00:48First one.
00:49What is this?
00:51Is that a grape?
00:52Oh boy.
00:53Next one.
00:54Oh!
00:55Ah! Ah! Ah!
00:56I've never felt that kind of flavor in my mouth before.
00:59Any guesses?
00:59A raisin dipped in hot sauce.
01:01That was ginger.
01:02This should be easy.
01:03That's an apple.
01:04Wait, no, no, no.
01:05Starting to taste some cucumber.
01:06That's a cucumber.
01:07There's no way he messes up a wine.
01:11God, it's so sour.
01:12Is that like an orange?
01:14That's a mango.
01:15Sour cream.
01:17Garnish?
01:17He's got none right so far.
01:21Let's just make sure he has taste buds.
01:24Bro, you're not going to give me on that one.
01:25That one's tasteables.
01:27You got them all wrong except for chocolate.
01:29No, I didn't.
01:29You did.
01:30We're going to see now if he can identify some basic kitchen tools.
01:33Kitchen tools that everybody, all of you probably know.
01:36Measuring cups.
01:37Measuring spoons.
01:39Oh, gosh.
01:40There's no way you don't get this.
01:41Well, obviously, it's what you drain the water from your pasta with.
01:45Is it called like a water drainer or something?
01:47Nope.
01:48Giant spoon.
01:50Oh, my gosh.
01:51Come on.
01:52I've seen people flip things on a grill, but I've never been like, yo, hand me juice extractor.
01:58Squeezer.
01:58Squeeze extractor.
02:06Come on, Jimmy.
02:08Again, it's like, mom, flip the pancakes.
02:10That's what I say.
02:11I don't go, mom, grab the flip the pancakes.
02:14What does SpongeBob use?
02:15Spatula.
02:16So there is some hope.
02:17Some hope?
02:18I just want to do one more simple test to see where your skills are at.
02:22Dice this onion.
02:23Oh, bro.
02:23I don't need that.
02:24No, no, you do need that.
02:25This is a cut-proof glove because I don't trust you with a knife yet.
02:27You said it's cut-proof?
02:28Yes.
02:30Just to be clear, this is a really basic skill that every single home cook knows how to do.
02:34I mean, you don't have to put it that way.
02:35I assume you want to cut with the lines, right?
02:37Just dice it.
02:38That's what I'm doing.
02:40Oh, there's a lot of lines on the inside.
02:42I feel like you go, then, you know what I'm saying?
02:46So what we're going to do is we're going to hit it like this.
02:49Okay.
02:52And then we put these like this.
02:54Just leaving all the skin in there.
02:56Oh, you want me to get rid of the skin?
02:57It's too late for that now.
02:58And then we hit it with the...
03:02Gather the resources back.
03:05I think it's safe to say that we're starting at square zero.
03:08What do you mean?
03:09Bro, those are diced onions.
03:10Now that we've done our baseline testing, you need to earn three different badges in order to move on to the final round.
03:15Everyone watching this video right now, you're going to help me judge.
03:18So go to the comments down below at the end of the video and comment if you think Jimmy did a good job.
03:22Be gentle.
03:22I'm fragile.
03:23Jimmy didn't know this yet, but later in this video, I'm also bringing in your fiance to try the dessert you're going to make.
03:28Wait, I need to step up then.
03:29First up, knife skills badge.
03:31And I'm going to start by teaching you how to hold a knife.
03:33The way you were holding it earlier, way wrong.
03:35The way you actually hold a chef's knife is by taking your pointer finger and your thumb and pinching it around the base of the blade.
03:40No shot.
03:40And then with the rest of your fingers, you'll wrap that around the handle and the knife will basically be an extension of your arm.
03:46Then with your other hand, you want to do what I call the claw.
03:48You go like this, it's going to protect your fingers.
03:50And that way you can cut down anything and get faster and faster and faster.
03:53And by the end of this video, you're going to be a champ.
03:55Okay.
03:56So we pinch the pointer finger and thumb.
03:58Yep.
03:58Rip it like that.
04:00Put our hand like this.
04:01And try chopping.
04:02Forward.
04:02Smooth motions.
04:06There you go.
04:06To start your training, we're going to do something called follow the leader.
04:09I'm going to do something, you're going to try to repeat it.
04:11First, we're going to cut this watermelon into party sticks.
04:14The way you do this, remember to use the claw, right?
04:16Chop down.
04:17Nice, even slices.
04:18Be clean and confident with the knife.
04:20Then we spin.
04:21Whoa.
04:22Cut down like this.
04:23See how I'm keeping my claw?
04:25And then you can pull one of these out right here.
04:27And then have a cucumber.
04:29Your turn.
04:30All right, let's do it.
04:31So we're going to hit it with the...
04:32Be confident with the knife, okay?
04:35Can I ask you a question, Jimmy?
04:37Yeah.
04:37Does that look like an even cut to you?
04:39It doesn't.
04:40I'm going to follow everything you said to a T.
04:41Grip, wrap.
04:44That's still not straight.
04:45That might be even worse.
04:46But I'm doing everything you're saying.
04:48The claw, Jimmy.
04:48The claw.
04:49You got it.
04:49Come on.
04:50Be one with the knife.
04:51Yes, sir.
04:52Better.
04:53It's stuck.
04:54Help.
04:54I don't know what I'm doing.
04:56You're sort of juicing the watermelon instead of cutting it.
05:00Oh, boy.
05:01Here you go.
05:02If I'm giving this a grade, I'm probably giving it about 20%.
05:06The next thing we'll do is called porcupine cutting a mango.
05:09You slice off one side.
05:11And why this is difficult is because you need to use perfect precision with your knife to
05:15cut all the way through the mango flesh, but not through the skin.
05:18Then we'll spin and we'll go the other way.
05:20At the end, you'll peel this open and you'll get this beautiful porcupine mango.
05:24Wait, I want to know how to do that.
05:26I just cut here?
05:27Yes.
05:27Wait, is there a giant seed in the middle?
05:29Yeah.
05:29Okay, let me dodge that seed.
05:31Good holding the knife correctly.
05:33You did cut a little bit of the seed, but that's okay.
05:35Now, very precise.
05:36Go through the mango.
05:38Flip it.
05:39But remember, curving through there.
05:40You don't want to cut the skin.
05:41You only want to cut the inside.
05:43I like how focused he is right now.
05:45This is good.
05:46Now open that up.
05:46This is my porcupine mango.
05:48Here's a comparison between both of our mangoes.
05:50He's getting better, but he's not there yet.
05:52The final skill I'm going to teach you before the badge test is fanning out an avocado.
05:56I eat avocados all the time.
05:57I feel pretty confident.
05:58The way you do it is you open the avocado up, then you peel it off.
06:01Once the avocado is perfectly peeled like this, I'll do nice thin slices.
06:05And then, Jimmy, I press it out like that and make this beautiful fanned out avocado.
06:08You try.
06:12Look, they're fanned out.
06:13Okay.
06:13You're going to try this again.
06:14Thin.
06:15Nice.
06:16This is the best cutting I've seen you do so far.
06:19Good.
06:20Push it back in.
06:21Okay.
06:22Good.
06:22Good.
06:23Now flatten it out.
06:24Jimmy, this is progress.
06:25Yeah.
06:25Look at that.
06:26Here's my avocado and here's Jimmy's avocado.
06:28Not bad, Jimmy.
06:29For the knife skills badge, Jimmy's going to need to break down a whole chicken in just
06:3290 seconds.
06:33But I'm going to do it first.
06:34Watch carefully.
06:34I'm only doing it once.
06:35Put this over your cup-proof glove.
06:37I still don't trust you.
06:38Are you sure?
06:38Do you want to take it off?
06:39If I lose a finger, I won't see you.
06:41Things are about to get dangerous.
06:42For you.
06:45Chicken.
06:45Face it towards you like this.
06:46Cut the skin by the first leg.
06:48Crack.
06:48Whoa.
06:49There's one leg.
06:50Other side.
06:51Crack.
06:51Knife through.
06:52Second leg.
06:52Pick the bird up by its wing.
06:53Use the gravity of the bird to cut that off.
06:55Then kitchen shears.
06:57Are you putting that up its butt?
06:58Jimmy, are you paying attention?
06:59I am.
06:59Cut down that line of fat all the way through.
07:02Remove this.
07:03Separate the breasts.
07:04Two breasts.
07:05And I'm not even going to make him do this part.
07:06But if I was cleaning it all the way, I'd cut off the wing tips.
07:09I'd separate the wingettes and the drumettes.
07:10And I'd also take the leg and the thigh and I'd cut through those as well.
07:14And here's what we're left with.
07:15I just did all of that in 30 seconds.
07:17I'm giving you 90.
07:18Let's get to work.
07:19I'm ready.
07:20Three, two, one.
07:24Start.
07:25Okay.
07:25So we cut here.
07:27Oh, the fat.
07:27It's not going through.
07:28Break out the leg.
07:29Cut through.
07:29Break out the leg, Jimmy.
07:30And then we break the joint.
07:31No, that's the bone.
07:32Watch the bone.
07:32All right.
07:32So that's the bone.
07:33Go, go.
07:34Then we cut like this.
07:36And we got one leg.
07:36Go, go, go, go, go.
07:37Okay.
07:37Sorry.
07:38My bad.
07:39All right.
07:40Now we cut on this side of the bone.
07:41Cut it off.
07:41Go, go, go.
07:42All right.
07:42Leg two.
07:43So we hold this up.
07:44We like gravity and do the work.
07:46Don't cut off the breast though.
07:47You've got to keep the breast.
07:48I sometimes get called Mr. Breast.
07:50Wing one.
07:50Good.
07:5145 seconds left.
07:52Come on.
07:53Nice.
07:53Wing two.
07:54Faster, faster, faster.
07:55Scissors.
07:55Go, go, go.
07:56You got this, Jimmy.
07:57Keep moving.
07:57And then I think you just ripped them apart.
07:5930 seconds left.
08:00All right.
08:01Jones.
08:01We don't want that.
08:02Now we cut down the middle.
08:05Faster, Jimmy.
08:06Faster.
08:06Come on.
08:08Watch your fingers.
08:0810 seconds.
08:09Nick, I'm sorry.
08:10Five, four, three, two, one.
08:18Time's up.
08:19Hands up.
08:20Wait, Nick, what's that over there?
08:22Oh, I'm sorry.
08:23Oh, I thought I saw something.
08:23Let's assess the damage.
08:25Two legs, two wings, and two very mangled breasts.
08:28This is a really tough decision.
08:29I'm not going to say that I'm proud of you yet, but I am going to give you your first
08:32badge.
08:32Oh, really?
08:33The knife skills badge.
08:34Let's go.
08:35Mom, are you proud of me?
08:36The second badge you need to get is the seasoning badge.
08:39I'm about to give you a taste of your own medicine.
08:41Taste of my own medicine.
08:42Let's bring in the ingredients.
08:43Okay.
08:46Where'd you get all those chefs?
08:47Don't worry about it.
08:47In front of you, I have an assortment of all different types of ingredients that fall
08:51into the five different tastes.
08:52Jimmy, you're pretty familiar with red circles, right?
08:54Yeah, I love trapping people in red circles.
08:57Whoa.
08:57Here are the five main tastes.
08:59We have sweet, sour, salty, bitter, and umami.
09:03And your job, if you haven't guessed it already, is to sort all these ingredients into these
09:07red circles.
09:07I got it.
09:08Step aside.
09:08We'll start off with lemon.
09:10Obviously sour.
09:11Good job.
09:11Gummy bears.
09:13Definitely sweet.
09:13Honey.
09:14That tastes kind of sweet.
09:15This is buttermilk.
09:17I'm going to struggle with the difference between bitter and sour.
09:20They're kind of the same.
09:21They're not.
09:21Same to me.
09:22Think.
09:22What does it hit your brain with first?
09:24What is it?
09:25I'm not going to say anything yet.
09:28That's a big one.
09:28I guess sour.
09:29Deastables.
09:30I'm actually just going to sit here because I went free promotion.
09:32Let's try this banana.
09:34That's soft and sweet.
09:35I'll put it in sweet.
09:36Potato chip.
09:37I do not taste vinegar, so I'm going to put it in salty.
09:40Soy sauce.
09:42Oh my gosh.
09:43That is definitely salty.
09:44Wrong.
09:44Bro, I literally taste the salt particles on my tongue.
09:46But do you taste this sort of unique, savory, complex flavor in it?
09:50Is that umami?
09:51That is umami.
09:52Here.
09:52Oh, thank you, mom.
09:53Osmo.
09:54I'm going to guess this is umami.
09:56It literally says salt on it.
09:58Parmesan cheese.
09:58What does that kind of taste like?
10:00Tastes like achy.
10:01I'm just going to guess it's this one.
10:02Unami.
10:02That's correct.
10:03Anything that I freaking hate is unami.
10:06All right.
10:07Coffee beans.
10:07Bitter.
10:08Correct.
10:08Are these onions?
10:09Those are mushrooms.
10:11Oh, I've never had a raw mushroom.
10:13I don't like the taste, so it's got to be unami.
10:15That's right.
10:15Oh, let's go.
10:16Bro, my method is working.
10:17Olives.
10:19I taste a little bit of salt in the water.
10:20But you already have three things in the salt category.
10:22I don't care.
10:23Make it four.
10:23All right.
10:24Broccoli.
10:25It's not salty.
10:25It's not sour.
10:26It's not sweet.
10:27I guess bitter.
10:27Good job.
10:28And the best for last.
10:29Teastables chocolate.
10:31What does it do to you?
10:32It makes me happy.
10:33What are the flavors?
10:34Freaking awesome.
10:34What kind of chocolate is it?
10:35Dark chocolate.
10:36Where does dark chocolate go?
10:37Obviously bitter.
10:38Bitter.
10:38Overall, pretty good job, but we have a little bit of a problem.
10:41There are four items in both the bitter category and the salty category.
10:44I can't move you on to the badge challenge unless you figure out what goes where.
10:47I hated the way this tastes, which means it belongs here.
10:50And this also had a sour hint, so I'll put that here.
10:54Nice job.
10:54One more thing before the final badge challenge.
10:56This game is called What's Missing.
10:58I'm going to give you a few foods that are missing one key ingredient.
11:01Your job is to find out what that ingredient is.
11:03This is guacamole.
11:05Oh, yeah.
11:06That definitely tastes different.
11:07It's a basic thing that food needs to taste right.
11:09Some salt.
11:10Some salt.
11:11Yeah.
11:11Is that going to actually fix it?
11:12Try it again.
11:13Oh, yeah.
11:14Yeah, literally it's just missing salt.
11:15That's crazy how big of a difference that made.
11:17Tomato soup.
11:18What's it missing?
11:19Yeah, it's a little bland.
11:20It doesn't have much of a kick to it.
11:22When I was preparing for this video, I heard that you said acid balances, I don't really
11:26remember what it was, so I'm going to pick a lemon because that has acid, right?
11:29It's true that acidity is a great way to balance out fat.
11:32Let's see if this works.
11:34Yeah, it's a lot less flat.
11:35The last one is a little bit of a tricky one.
11:37This beautiful fruit salad.
11:39That looks gross.
11:41That is a lot of flavor.
11:42It's like sour and bitter.
11:44What do you use to balance out sour and bitter?
11:46Not gummy bears.
11:47Not that.
11:48Honey.
11:49Honey it is.
11:50Put it on there.
11:50Go with a nice trism.
11:51Did it fix it?
11:52Yeah, it neutralized the sourness a lot.
11:53I think you're ready for the final challenge.
11:55Give me that bet.
11:55Oh, I got to do another challenge?
11:56Yeah, you didn't get that.
11:57I thought I earned the badge.
11:58Not yet.
11:59I read online that your favorite dish is your mom's teriyaki chicken.
12:02Is that right?
12:03Yes.
12:03It's so good.
12:04In front of us is this teriyaki chicken dish, but can you notice what's missing?
12:07Uh, yeah, a lot of sauce.
12:09My mom would never make that.
12:10Right here are all the ingredients that Jimmy needs to make the perfect teriyaki sauce.
12:13And interestingly, teriyaki sauce is one of the few things that has all five tastes in
12:17it, which makes it a perfect thing to end this challenge.
12:19But I do have a little confession to make.
12:21I FaceTimed your mom yesterday.
12:22What?
12:23Wonderful lady, by the way.
12:24And I asked her the secret to her famous teriyaki sauce.
12:26I now know exactly how she makes it.
12:28Jimmy, you just learned a lot about flavor and seasoning.
12:31Make the sauce.
12:31We're going to throw just a smidge of garlic and ginger.
12:35This is the soy sauce, and this is something sweet.
12:38We're going to put both these in.
12:39I don't know why, but these just taste like my mom's teriyaki chicken.
12:42Now we're going to put in brown sugar.
12:43When my mom makes chicken, it usually is kind of sweet.
12:45Now we're whisking it all together.
12:47And this right here is a corn star slurry.
12:48This is going to help thicken up your teriyaki sauce.
12:51My mom would be so proud of me.
12:52I can already tell from these bubbles here that it's reaching a really nice consistency.
12:55Look at that.
12:56Nice and thick.
12:58That tastes so similar to our teriyaki sauce.
13:01Bro, the brown sugar really hits.
13:02I actually might put a little more in.
13:03Let me just mix up all this brown sugar.
13:05I think she's ready.
13:06Just remember, once this goes on, there's no going back.
13:08Oh, look at that.
13:09That's a meal if I've ever seen one.
13:11I'm hoping that this is very well balanced, and I'm going to be honest about this.
13:18Can I just eat this?
13:19I wouldn't just say this.
13:20That is really, really good.
13:22I agree.
13:23The flavor and seasoning batch.
13:25Oh, let's go.
13:26Nice job.
13:26Jimmy, to earn this heat control batch, which will let you move on to the final round
13:30where you'll bake a lava cake for your fiancee, you need to do something that I call the
13:34Six Burner Challenge.
13:35In front of you, I have six different tasks.
13:37All at the same time, you're going to have to fry an egg, melt some chocolate, toast some
13:41hazelnuts, pop some popcorn, cook some pasta, make a perfect piece of toast, and if that
13:46wasn't already hard enough, I'm also tossing a batch of cookies in the oven.
13:49Easy?
13:49No.
13:50Doable?
13:51Yes.
13:51Because this is so difficult, if you get a passing grade...
13:53When I get a passing grade?
13:55I will give you the badge right away and move you to the championship round, but the
13:58judge is going to be none other than Gordon Ramsay.
14:00I'm going to text him a photo of everything you do at the end, and if he gives the thumbs
14:03up, you move on.
14:04Step aside.
14:05Okay.
14:06Let's get to work!
14:07I'm going to kick things off by putting the popcorn in here.
14:10Remember, this is all about heat control, so you should be changing those knobs all
14:14the time.
14:14Everything should be on a different level.
14:15All right, let's go...
14:16We should put the butter in here.
14:18Oh!
14:19Up!
14:19All right, maybe we slow that down a little bit.
14:20Serve!
14:21Stop!
14:22Oh!
14:22Ow!
14:22All right, we're going to put the egg in there.
14:24We'll go ahead and put the toast in there.
14:25Ah, that's hot.
14:26Give me chocolate.
14:27It's going to burn.
14:28I see it.
14:28It's going to burn.
14:29Stir the chocolate.
14:30All right, the chocolate is stirred.
14:31We're going to set that there for a second.
14:32Get the pasta in.
14:33Why is it with pasta in?
14:34I need to dial this back.
14:35The egg is cooking way too fast.
14:37Okay, the pasta is in.
14:38I think we closed this, but I think we just dialed it back quite a bit.
14:42Let me check our toast out.
14:43I'll give it another minute to cook.
14:45Now it's stopped popping.
14:46This is probably a little too low.
14:47These seem fine.
14:48I smell something burning.
14:49I think it's the toast.
14:50Nope, that's gone.
14:51All right, give me a new piece, please.
14:53We're going to start that over.
14:54Oh, ow, ow, it burns.
14:55Ow, stop.
14:56All right, stop, stop, stop.
14:57All right, ow.
14:59It's like a battle zone.
15:00Put the lid on the popcorn.
15:01Oh, why is the lid on the floor?
15:01Just put the lid on the floor.
15:04That's good.
15:04I've got to stir the chocolate.
15:05This is a little too low.
15:06Oh, that's hot.
15:08It's my finger.
15:09The chocolate is basically melted.
15:11I think our egg's done.
15:12Give me a plate.
15:13That is done.
15:14We don't need that anymore.
15:15Have you tried the pasta?
15:16I'll worry about that later.
15:16Oh, my gosh, what is happening to our cookies?
15:18The cookies actually aren't looking at me.
15:20I might turn it down just a smidge.
15:22You're burning the hazelnuts.
15:25All right, our nuts are done.
15:26The chocolate's nice and melted.
15:27Three left plus the...
15:28Ah, the cookies!
15:29I don't know about you guys,
15:30but I kind of like my cookies soft.
15:32We'll do half a minute.
15:33I think they're good.
15:34Whoa, wait, look at that popcorn.
15:35That looks good.
15:36We'll give that one a little more heat.
15:38Ah, that looks much better.
15:39Look, it's not burnt.
15:41Okay, I need to try the pasta we pull down.
15:43Mm, oh, it's actually pretty soft.
15:45I think I'm going to give that another...
15:47My cookies!
15:47Oh, yeah.
15:48Look at those bad boys.
15:49These do look a little crunchy,
15:51but maybe once they cool off,
15:53they'll be kind of soft.
15:53I'm confident in this pasta.
15:55That looks nice and crunchy.
15:56My fingers are burning.
15:58I'm just putting it right there.
15:58Ow!
15:59All right, and I'm done.
16:00Done, done, done.
16:01Stop the timer.
16:01There was no timer.
16:02Oh.
16:03Did I earn a badge?
16:04Stand behind it.
16:05Let me take a picture for Gordon.
16:07Here's a close-up look
16:08at all of Jimmy's final dishes.
16:09This is going to be a tough one.
16:11While we're waiting for Gordon Ramsay to respond,
16:12Nick is now an official Feastables partner,
16:15so we're going to celebrate
16:16by eating some cookies.
16:17We're going to...
16:21I earned the badge!
16:23How do you feel?
16:24I feel great.
16:25I'm super excited for this final dessert
16:26for my fiancé.
16:27The only problem is
16:28you can't cook a MasterChef meal like this
16:31without...
16:32No way.
16:33...your very own chef's coat.
16:34You're in the big leagues now.
16:35I'm on your level?
16:35Not even close.
16:36It says Mr. Beast.
16:37Yeah.
16:38You even put my name on it?
16:39That's you.
16:40While Jimmy is changing,
16:42this is Tia, his fiancé.
16:43You're about to eat a chocolate lava cake.
16:45He doesn't cook, right?
16:46Yeah, I'm a little bit nervous.
16:47This is the first time
16:48he's made me food like this before.
16:50Today I've taught him a lot,
16:51so I'm hoping that he'll be able
16:52to pull this off,
16:53but it is going to be difficult.
16:54Is he going to start cooking
16:55at the house for me?
16:56Probably not.
16:57It's fine.
16:58Come back in half an hour,
16:59and hopefully you'll have
17:00something delicious.
17:00Please make sure it's not burnt.
17:02It's time for the final challenge.
17:04Let's do this.
17:05You will have just 30 minutes
17:06to make a perfect chocolate lava cake,
17:08some homemade vanilla ice cream,
17:10and a raspberry sauce to go on top.
17:12Oh my gosh, that's a lot.
17:13I'm up for it.
17:13I'm a chef now.
17:14I got this.
17:15I've even pre-measured
17:16some of your ingredients
17:17to give you a head start.
17:18Think about what you learned today.
17:19I learned what umami is.
17:20Things that taste disgusting.
17:22If that's what you took away
17:23from the day, then I don't know.
17:24Your time...
17:25Oh gosh.
17:27...starts...
17:27now.
17:30Okay, so we're going to start off,
17:31obviously, this is the chocolate cake
17:33with the feastables bars.
17:34Good start.
17:35You're moving quick.
17:35For those of you who don't know,
17:37100% of our cacao in feastables
17:38is Fairtrade certified,
17:39which is basically the gold standard
17:41for making sure your cacao
17:42is ethically sourced.
17:43Keep it moving, Jimmy.
17:44Not only that,
17:44but we pay 100% of our farmers
17:46a living income reference price.
17:48Basically, the number one reason
17:49why farms use child labor
17:50is farmers don't make enough.
17:51We also only work with farms
17:52that audit and remediate
17:53child labor on their farms
17:54because I don't, you know,
17:55want to use rampant child labor.
17:57That actually is really nice,
17:58so I am going to add a minute
17:59just for that.
18:00Oh really?
18:00Because we ethically source our chocolate?
18:02That's exactly why I do it.
18:03Not because I care about
18:04the well-being of millions of kids.
18:06Just so I get an extra minute here.
18:07Move, move, move.
18:08Okay, I assume we need
18:08to liquefy it, right?
18:09Melt it?
18:10Yes.
18:10That didn't work.
18:11Don't cut your finger.
18:12Here, have some chocolate.
18:13Where's the microwave?
18:14Microwave!
18:15Oh, move it out the way?
18:16Okay.
18:17So we're going to start
18:18by cracking the eggs.
18:19You don't know how to crack an egg?
18:21What do you mean?
18:21This is perfection.
18:22You're losing all of it.
18:23I don't want my fiance
18:24to eat eggshells, okay?
18:25Do you see any eggshells in it?
18:27That's what I thought.
18:28Am I allowed to?
18:29No, no, no, no, no, no, no, no, no.
18:30Oh, I already did it.
18:32Oh, well.
18:32Second egg.
18:32Go, go, go, go, go.
18:34Extra egg yolks.
18:35I don't know why we need
18:36so many, but all right,
18:37we're going to put
18:38the sugar in.
18:39All right, we're going
18:40to put that in.
18:41Okay, now we're going to
18:41wait.
18:42Microwave.
18:42Microwave?
18:42Oh, okay.
18:43I didn't even...
18:43Oh, sorry about that.
18:44I didn't even hear it go off.
18:46It's hot.
18:46There's the things that's hot.
18:50There's chocolate on that.
18:51Oh, that's my fiance.
18:52Who cares?
18:53Sorry, babe.
18:53You're going to have
18:54a little bit of my spit in this.
18:55It's mostly melted.
18:56There's some chunks of feastables.
18:58Taste good.
18:59But I just need a few more seconds
19:00in the microwave.
19:00This you'll need to whisk
19:01until it's a nice, lighter,
19:03foamier consistency.
19:04I'm going to lie.
19:04My arms are kind of tired.
19:05See how it's getting
19:06nice and foamy though?
19:07That's what we're looking for.
19:08This is like an arm workout.
19:09We're thickening up
19:10the eggs right now.
19:11All right, my fiance's
19:12going to like it.
19:12I will help you pour
19:13the chocolate in.
19:13Because this chocolate is hot,
19:15we do not want it to cook
19:16the eggs.
19:16So what I'm going to do
19:17is slowly pour it in
19:18with Jimmy.
19:19Precisely what I was thinking.
19:20The only reason I'm helping him
19:21is because his fiance's eating this.
19:22There's no other reason.
19:24Oh, this is looking good.
19:26Tia's lucky she's marrying me.
19:30Ah, into the oven.
19:32The time is ticking.
19:33Let's go.
19:33Okay, yes, sir.
19:34Hot, hot, hot, hot, hot, hot.
19:36Those are in.
19:36Where did I put this?
19:37Just throw it.
19:38Okay, what's next?
19:39Oh my gosh.
19:40Did he not say just throw it?
19:41I threw it.
19:41I guess I did say that.
19:42He did say that.
19:43Did I say that?
19:44Just throw it.
19:46Because of your time right now,
19:47you need to make the raspberry sauce
19:48and the ice cream
19:49at the exact same time.
19:50This is like the six burner challenge,
19:52but it's only two things instead,
19:53so it should be easier.
19:54So we're going to drizzle
19:54in some raspberries.
19:56Then we're going to put the sugar in.
19:57Do I throw this as well?
19:58No.
20:00You said no.
20:01If there's one thing I learned,
20:02it's that lemon juice balances out
20:04the disgustingness of raspberries.
20:05So we're going to put that in.
20:06I will not throw this.
20:07I'll put it down gently.
20:08Do I use my knife to stir?
20:09Nope.
20:10Off and on?
20:10I specifically just said
20:12not to stir with your knife.
20:13Keep going.
20:13Move it off to the side.
20:14Ice cream.
20:14Is it safe to touch?
20:15Come on.
20:15Only 10 minutes left now.
20:17I'm bringing out the ice cream maker.
20:18Let's get to work.
20:19We're going to start dumping things in.
20:20Milk and then cream.
20:21Now we've got to put some sugar in.
20:23Plus a little bit of salt.
20:24Some flavor.
20:25I'm not sure what this is,
20:26but I'm putting it in.
20:27Vanilla.
20:28Vanilla.
20:28Ooh.
20:29Now, there's only really one way
20:30to make ice cream
20:31in this little amount of time,
20:32and that is with liquid nitrogen.
20:34Goggles on.
20:34All right, let's do this.
20:35Lift it up.
20:36Lift it up.
20:38What he's about to do
20:39is the fastest way
20:40to make ice cream.
20:41This is the only way
20:42he could have made it
20:42in just 30 minutes.
20:43Okay.
20:44All right, all right.
20:44That should be good.
20:45Whoa, it's steaming.
20:46Are you sure this is safe?
20:47Yeah, this is fine.
20:48All right, let's put a little more in.
20:50Look at that.
20:50Nice.
20:51Yo, that looks good.
20:53I didn't realize
20:54you could use liquid nitrogen
20:55to make ice cream that fast.
20:57It looks very thick.
20:58I'm going to add
20:58just a smidge more.
20:59That should make it
21:00a little less thick.
21:01I think this is going to be perfect.
21:02All right, excuse me, sir.
21:04Look at that bad boy.
21:05Now, clean your workstation.
21:06Nobody is supposed
21:07to be cooking like this.
21:08Oh, just kidding.
21:09He thought I was going to throw it up.
21:10Well, yeah.
21:11Actually, you've done this to me
21:12multiple times, by the way.
21:13The first collab we ever did,
21:14you just hucked a glass
21:15onto the floor,
21:15and you did it again this other time.
21:17You just love breaking things.
21:18Like that?
21:20All right, that one's indestructible.
21:21That's crazy.
21:22Five minutes to go.
21:23Focus.
21:23Let's check the oven.
21:24Oh, my gosh.
21:25That literally looks
21:25like a giant brownie.
21:26It's still a little soft.
21:27We'll cook it for,
21:28I don't know, another minute.
21:29I don't know what I'm doing.
21:30Now, let's try out the raspberry.
21:31Let me make sure
21:32there's no glass on the spoon.
21:34That should get the glass off.
21:38Oh.
21:39Yeah, we should put honey in here.
21:40Let's drizzle that bad boy in there.
21:41Jimmy, just three minutes remaining.
21:43You've got to have it all on the plate
21:44by the time it hits zero.
21:45Okay, yes, chef.
21:46He's taking out his lava cake,
21:47so the question is,
21:48are they overcooked, undercooked,
21:49or just right?
21:51All right, let's straighten this
21:52bad boy.
21:52Getting all the seeds out.
21:53Make it nice and luxurious,
21:54nice and smooth
21:55on the final plating.
21:56Faster, faster, faster.
21:57You're not going to finish.
21:58If Jimmy's lava cake
21:59is not on the plate
22:00by the time this timer hits zero,
22:01my fiance will break up with me.
22:02One minute.
22:03Go, Jimmy.
22:03This is the moment of truth.
22:04Come on.
22:05Let's go.
22:05Put it upside down.
22:07That's crazy.
22:0830 seconds.
22:09We're going to plate that right there.
22:10That's a huge scoop.
22:11If I know my fiance,
22:12she loves some ice cream.
22:13Raspberry sauce over the front.
22:14You got this, Jimmy.
22:15Keep moving.
22:1510, 9, 8, 7, 6,
22:19we got to put one on top.
22:205, 4,
22:223, 2, 1.
22:24Done.
22:25Okay, cool.
22:25Nope, my hands up.
22:28Come on in, Tia.
22:29Oh, there you are.
22:29Hi.
22:30Watch for the glass on the ground.
22:31Be careful, there's glass.
22:32You look cute though.
22:33I have spent all morning
22:34training to learn how to cook
22:36so I can impress you.
22:37You made that yourself?
22:38Well, he didn't help at all.
22:39I made this myself.
22:40Wow.
22:41What you're looking at
22:41is a Feastables infused cake
22:43with Feastables chocolate,
22:44lava in the middle,
22:45ice cream we made,
22:46raspberries in a Feastables cup.
22:48All right, we're going to open it up.
22:49There you go, babe.
22:50Look at that.
22:51That looks yummy.
22:52Tia, the most important thing here
22:53is the taste.
22:55Okay.
23:01That's really good.
23:02Yeah?
23:03Actually.
23:03What's your favorite part?
23:04The peanut butter.
23:05No, like, it's very good.
23:06I made that.
23:09I made that.
23:10Come on.
23:11So Tia, what would you say?
23:12Is he a true master chef?
23:13Yeah, he's probably the best chef
23:15in this whole room.
23:17You guys vote in the comments down below.
23:19Did Jimmy become a master chef today or not?
23:21Are you going to expect me to cook you now?
23:23This might backfire.
23:24I'm going to ask you to cook you now.
23:26I'm going to ask you to cook you now.
23:26I'm going to ask you to cook you now.
23:27I'm going to ask you to cook you now.
23:27I'm going to ask you to cook you now.
23:28I'm going to ask you to cook you now.
23:29I'm going to ask you to cook you now.
23:30I'm going to ask you to cook you now.
23:30I'm going to ask you to cook you now.
23:31I'm going to ask you to cook you now.
23:32I'm going to ask you to cook you now.
23:33I'm going to ask you to cook you now.
23:33I'm going to ask you to cook you now.
23:34I'm going to ask you to cook you now.
23:35I'm going to ask you to cook you now.
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