Nick DiGiovanni - 100 YouTubers vs 1 Chef

Episode Date: September 1, 2026

I can’t believe how crazy the final challenge was!

You gotta try breakfast. And what better way than with a delicious pre-organic coffee? Starting with just $1 all day, every day now until December 31st. You gotta try breakfast. I'm participating in A&W locations in Ontario. New from Nespresso. Blend wellness into your coffee routine with a coffee plus range, infused with functional benefits. Choose the coffee you love with added B vitamins,

like coffee plus B12. to help support immune function, and coffee plus B6 to keep your day moving. Or go with the flow and choose ginsing delight. Our new double espresso with ginsing extract. Whatever lies ahead, don't change your morning. Let your morning change you. Discover coffee plus on espresso.com.

In this video, I'm cooking against the biggest YouTubers in the world, and we're starting at the very top with the most followed creator on the planet. I'm Mr. Bees. This is Nick D. G. Giovanni, and we're gonna do a cooking challenge. We will have just 10 minutes to cook a steak entree

as well as 10 minutes to make a dessert. Easy. You guys are gonna be the judges. Oh. We're gonna taste each other's dishes and you're gonna tell us who you think won this challenge. Your 10 minutes starts now. Oh boy.

All right, so tell us what you're making today. Filet mignon with asparagus and maybe some potatoes. And some homemade terriarchy sauce. That's like some Gordon Ramsey stuff that you're doing over there. Hey, I got this, I got this. First of all, you'll notice I gave you the nice steaks. Look how flat my fillets are.

It's flat, not good? You want it to be sort of high and tight like that. Oh, interesting. If you wanted to be nice, you could give me one of your two. Yeah, I'm gonna keep mine. Okay, all right, that's fine. I see how we're playing this. Gordon Ramsey mentored him.

Why would I help him? Fair enough. So what I'm gonna do is, actually, I'm gonna, hmm, what should I do? I'm gonna cut them into pieces. I like my steak cut up. Is this wrong? The way you're holding the knife is,

I've never seen that either with the finger going down here. You wanna pinch it like this. Why don't you get to cut in over this? You need any spices? Oh yes. Let's see. I could use some of that. Okay. Seasoning salt? Some of that. No. No. No final seed, no chives. I actually don't want any of these. I'm just wasting your time. I'm gonna start off by leaving my steak hole and I'm gonna go salt all over the steak on all sides. I'll put that over there in case Jimmy decides to season his meat and I'm gonna go with lots and lots of fresh crack pepper. Oh wow. I've never seen anyone season like that either where you sort of

shake it from above. Oh, of course. Interesting. You know, I'm learning a lot here, by the way. Yes, you should. I'm going to try that. Yeah. Look at it. It's effective. If I lose this challenge, I'm going to be pretty upset. Pin on high. Make sure yours is cranked all the way up. I'm going to just make sure. Oh my God. He thinks I don't know how to turn that on. I just more think that you maybe don't know how to cook. Whoa. Guys, you hear this? Not all of us went to culinary school. I didn't either. See? It's point proven. I actually need to get my side started very quickly. Jimmy better get his terriaki sauce started. If I were him, I would have started the terriaki sauce a few minutes ago in that other...

Oh, this thing right here? Oh, easy. Okay, so we're to start off with water. Right? After we put in our water, we're to put in... What is this? Soyce sauce. Soyce sauce. Let's go. That's what I was looking for. I'm going to make sort of like a little creamy garlic spinach to go on the bottom, and I'm just going to stir that around. What is this? Cornstarch. It's to thicken up your terriaki sauce. I would mix it with a little bit of water if you want some advice before you add it in. Okay.

Did not take the advice. What did you say? What? I said a mix it with a little. Hey, I'm making a dish over here if you don't mind. What happens is it gets quite clumpy if you mix cornstarch straight into a liquid. You really need to make a slurry with some water first and then put it in.

Oh, you know what I just remembered from culinary school? What's that? You're supposed to put some water in your corn starch first. That way it doesn't get too clunky. Mm-hmm. That's what they told me. See how all the clunks went away? Clumps.

Clunks. Clunks. Clunks. I'm going to work on my compound butter. We're going with a little bit of butter. Some tomato, some basil. I want to put a nice compound butter on top of the steak to keep it nice and flavorful. I want a little bit of sugar in my terriarchy sauce. This tastes really good. Do you know what brown

sugar's made up? Sugar. Yes. But the plant's brown. Okay, I feel like I need to start cooking my steak. Putting some oil on my pan. Always lay it away from you. And you can hear the sizzle. My pan is nice and hot. Let's see if Jimmy gets the same sizzle. We're going to start laying ours in. I'm actually pretty impressed right now. You should be. God, I wish I didn't have such a flat steak here. and his flat steak. Couldn't be me. The other thing that I'm impressed by is you have your workstation nice and clean, which is important. Yes, of course. Partly because you threw your trash back here in the corner, but...

I had never cooked before. What do I use to make my asparagus? I would chop it up, I would throw it in that. Don't tell me how to cook, I got this. I'm gonna teach you one of the most important things ever. Here's rule number one of asparagus. I don't care what anyone tells you. No one on the planet likes these stupid in pieces.

Get rid of them. See this stuff? This tastes amazing. True, you are supposed to take this off. I speak for the entire human population. Well, guess what? Some restaurants don't. And it's a horrible experience.

Honestly, I might need to do a little bit more. Wow. You just can't risk eating one of those. You mind if I check on your tarriaki sauce? What's it to check on? She's looking good. Nothing to be worried about everybody. All right, let's get the flipping over here.

Ooh, she's popping. We might need to turn this John down a little bit. Don't be scared of the stove. The stove can tell that you're scared of it. Really nice crust. I'm actually extremely proud of the crust. I'm nervous, he has a better crust than me. They don't make crust like this no more.

Get some onions in this, John. Oh yeah, look at that. Gotta keep it moving, don't want it to stick to the pan. Jimmy, tell me what you think when I flip this. Three, two, two, let's see it. One. Ooh. It looks well done, I like it.

It looks good. Three and a half minutes left. Three and a half, bro, I only need one. Our terriaki sauce over here is coming together. Got throw things in with my cereal. No, your tariaki sauce has to thicken up. I wouldn't put the potatoes that I would just forget about the potatoes. Did you put the ginger in their

terriaki sauce? No? I would put the rest of the terriacchi sauce You know what? I want potatoes. I don't really care. They're not gonna cook in three minutes. You wouldn't understand. Actually, I'm recalling my potatoes. This is something I invented years ago. Gordon Ramsey wish he could do what would he do if he saw you do this? Oh, he'd be flabbergasted. A little bit of honey? Plop it on in. Now you might be wondering, has he put any ginger in his terriarchy sauce? He has now. I have to say my steak is coming along quite well now.

I don't think it's gonna finish in time though. Jimmy might have made the right call by cutting his up into strips. I thought he was crazy, but if mine's raw, I probably lose the entree round. How much time is left? Two minutes. Bro, I'm done.

Too easy. You're not done, you gotta get it on the plate. What do you think I'm doing? Nice. I got this. I call this the Jimmy hosh fosh. Look at that, John. Got to make sure we get the onions out.

Exquisite. Oh my God. Couldn't be me. I don't know what to do. Just quit. I gotta cut it open. Oh, it's not done. This is bad.

30 seconds, chop, chop. About to lose. Compound butter, compound butter is perfect. 10, 9, 8, 7, 6, 5, 4, 3, 2, 1. Time is up. Oh, wow, you got it on there. Actually looks really good. It does.

I'll start off first. I sliced up my steak, put a little bit of seasoning, and then a terriaki sauce, which I can't reveal the ingredients, but just know it's delicious. And I've prepared a filet mignon with some creamy garlic spinach and a tomato basil compound butter on top. I'll try this masterpiece. Pour the sauce on, no?

Oh, no, we're dippers over here. Oh, interesting. Okay. Yeah. Cheers. I mean, I can't believe I'm saying it, but his terriaki sauce is really good. It could be a little bit thicker. None. I didn't go for a potato because I knew right away that they were not cooked. As you can hear when I cut into this potato right here, it's like cutting into an apple.

Here's the thing. Everything here is soft. So I wanted the potatoes to be a little more firm to break up and add texture. We'll see if the audience thinks that makes sense. On to mine now. The colors here, you have to admit. Yeah, there's color. They're pretty.

But I don't care about color. You know what I care about? Taste. Agreed. Oh my gosh, this is gonna taste so good. You like your meat red? I can see. Okay.

Honestly, my metric of success is, do I want to grab more? And right now, I do want to grab more. I think the garlic could have been a little bit more golden brown. I also think that the compound butter, there was too much of it for how much meat dig out and that was because that was the only part of my steak that was cooked to that perfect medium where the rest just wasn't quite there. He made a great call cutting into his fillet at the start there. Before you decide who wins, it's time for the dessert challenge. My knife is stuck. Do you want five minutes or 10 minutes? I want my knife back. I'm feeling daring. Let's do five. All right, I'm going to set a five minute timer. You know what?

Actually, let's do 10 minutes. Ten minutes starts. Now, I'm going to be making a deconstructed s'm more. Smoors are one of my favorite things to make in the summer and I just think. What I'm making is I'm going to be doing cake with feastables on top of it because how can you have a dessert without feastables chocolate i'm going to start off by toasting off some graham crackers i do my smores different than a lot of people i try to really toast and work with all the ingredients i leave the graham crackers sitting on a log sometimes so they can heat up with the fire and i'm going to try to get that here toasting up some crumbs to the top of my dish wow okay um you're supposed to make those in the mug though you know that right well we're doing it in the pan wait are you judging me for

mixing my ingredients in the pan? I'm judging you for mixing a mug cake in a pan first and then transferring it to a mug. To be clear. I mean, hey, you wouldn't understand. I'm trying to throw them off. I've never made a mug cake before. You know, we're all learning together in this experience. Is there a spatula in here?

Spatula. All right. Jimmy, if you competed on Master Chef, how do you think you would do? Freaking amazing. You do? No, I would do horrible. Honestly, Gordon Rams would probably just scream at me and then I'd get tired of getting screamed at You're missing your milk, right?

I got it, I'll throw something. Okay, you got it? Okay. Oh, thank you for hitting me some milk. How did you know I needed that? Look at that, bad boy. I'm actually gonna start by making a chocolate moose. Oh, my chocolate's a lot different than yours.

Oh, what chocolate you got there? I've got my blue stripes chocolate. As you can see, we have a cute little monkey. No, I don't see anything. I just wanna call out this cute monkey that we have. Hey, tell that monkey. It should stop making it sound a dessert. Putting this bad boy in the microwave.

Do you have Nick check that? Why would I need Nick's help? I got this. Chop this up. This chocolate looks so good. This is gonna be used for my chocolate moose. Need a bowl. I'm gonna steal Jimmy's bowl.

Wow. My toasted grahamcracker smells incredible. Oh, nice, nice. And I'm gonna pull my plate out. I'm actually gonna toss my plate in the freezer to get it nice and cold. I'm gonna try again, but longer. No, everything's great.

Don't worry about it. That's gonna cut into your time, given we only have four minutes and 13 seconds to go. Oh, I'm not too worried about it. You know what? My meal could also use some graham crackers. I want to make some.

You're going to toast them just like me? No, no, no, no. Oh, okay. And now I'm preparing my station to start plating. I have marshmallow fluff right here. I have my toasted graham crackers. I have my blue stripes chocolate. I have my butane torch.

I also need my chocolate moose. This is how you cut stuff. Ooh. New from Nespresso. Blend wellness into your coffee routine with a coffee plus range. Infused with functional benefits. Choose the coffee you love with added

vitamins, like coffee plus B12 to help support immune function, and coffee plus B6 to keep your day moving, or go with the flow and choose ginseng delight, our new double espresso with ginseng extract. Whatever lies ahead, don't change your morning. Let your morning change you. Discover coffee plus on espresso.com. She could use a little more time. Ah, come on. Come on. Again, I feel like somehow this is not going to finish in time, and Jimmy's just going to be done a minute ahead of me. How's my cake looking? Oh, that smells like burnt chocolate. It's good.

Always protect your hands. Look at that. Exactly what's planned. We're going with our nice cold plates. I'm going to go down on the bottom with some of my chocolate moose. Jimmy must be sweating right now. Bro, we have 50 seconds left. What would I be sweating about?

But where's the plate? Your boy needs a plate. Ooh. All right. You still have the stickers on them. I don't care. My cake is turning into a chocolate sauce because I don't know. It just never caked.

I'm going on with graham cracker crumbs. Yo, way to steal my idea. I'm about to put those on too. Now, here's what we're going to do. Watch this, watch this. We'll put a little rice crispy chunk to top it all off. We're going to put feastful's chunks in it. I'm going around with my marshmallow here.

Perfect. It looks beautiful. And then I'm going to torch it. Oh, Jimmy's done. Jimmy's done. I burn it. No, I got on fire. No.

Oh. 10. Nine. Look at me being done early. Eight. Four, three, two, one. Time's up! Look at this bad boy.

No ice cream? I forgot the ice cream. So what I did was I started off making a cake in a cup, but it never fluffed up, kind of just stayed the batter. So then we pivot it, because that's what you do. Great cooks, they always pivot. And we just threw the burnt batter in a cup, then we put some little crumbled graham crackers on,

a little bit of broken up rice crispy treats. We topped it with some feasible. And at the end of day, if you don't like anything, Just eat the feastfuls on top. And I have made a deconstructed s'mores. I might have gotten a little bit too fancy with it, and I also burned it, unfortunately, but I think it's going to taste amazing. We'll start off with mine.

You know, I don't even know where to start with this one. If you look carefully at this spoonful here, though, it's got a lot of good looking things on it. I can't deny that. Cheers? Cheers. Weirdly, it has no flavor. Yeah.

Almost has a consistency of a rotten banana. Yeah. It kind of tastes like I'm chewing on plastic wrapped in feastful chocolate. Why don't you go ahead and dig into mine first? Make sure you get right in the middle. In the middle? Yeah, there's like a chocolate moose under there sort of. All right.

Oh, the goldenness and the coolness in the middle? I don't know how to explain it, but the marshmallow is warm, but whatever is in the middle, the chocolate is cold. And then a little bit of crunchiness from the crust and the graham crackers. Clearly, I won the steak one, but the dessert, I understand. Could be a coin flip. I guess we'll find out in the comments. Today I've brought together the biggest chefs on YouTube with over 250,

million followers and tens of billions of views to put them through the hardest cooking challenge they've ever faced. Welcome, chefs. We're playing my version of Follow the Leader. Oh boy. I'll cook an extremely difficult egg yolk pasta dish and each of you must copy it exactly. And when I finish, you'll have one of the world's most famous food judges decides how you did. I feel great. I feel wonderful. I feel like a winner. I hope there's steak, but may the best man win. Angroja really tired. Let's just cook and go home. Little nervous. Chef Rush is a big guy, Nick over there looking serious, it's intense. I'm a little nervous, but I can do this.

Zoo chefs, please bring in the ingredients. This just got real. In front of you is everything you'll need to make this egg yolk raviolo with king crab and berblanc. And your time to cook starts now. First, king crab, grab your scissors, cut off those legs. Why you move so fast? Yeah, whoa. I haven't used scissors since high school.

What is this ot and craft? Use some small scissors. Are you all right? I'm very scared. Come on, baby. All right, legs off. Grab your burner and your pot. Whoa!

Then fill the pot with hot water. We're going to steam the king crab. Grab legs in, cover it up. How many? How many? Do you move too fast? And set the whole thing off to the side. Nick, you're moving fast right now.

Keep your workstations clean as you cook. Okay, nephew, Nick. Next, we need to make our herb oil. Grab those herbs and grab your blender. Did you say blender? Add all your chives and your parsley. And then most of your dill, but save a little bit for plating at the end. I already did everything.

Ayah. Now, grab the olive oil. Fill some of the bottom of this with olive oil. We're making our beautiful green herb oil for plating at the end. By the way, remember that mystery judge that I mentioned? Yes. They won't be picking the winner. They'll help to guide the decision, but the final call is yours

because you're the only ones watching the full cook. At the end of the video, make sure you comment down below to say who you think did it best. Lit on, screw it nice and tight. I've got oil all over my hands. And then we are going to blend for two minutes. Go. Let's go, baby! Take it off.

I can't hear you there. Just remind me of my childhood talking over my mom and dad yelling. Grab a small bowl, grab your piece of cheesecloth and then grab a mini strainer, place it over your bowl, unscrew that blender and strain the herb oil. Beautiful. This is the smallest cheesecloth I've ever seen. It is small, isn't it?

Where at the cheesecloth? Use that mini whisk if you want and help guide it through. Press that herb oil quickly through the cheese cloth. Hurry up, do not let your crab overcook. Where at the whisk? Where at the whisk? It's a fancy one. Look at this.

Max, that's not a strainer. Max, that's not a strainer. Disqualify. Grab your squeeze bottle, pour in that herb oil. Let's go, hurry up, hurry up, let's go. Okay. Put that herb oil off to the side, grab your ice bath and bring that in. Ice bath, ice bath.

Why is that to be so heavy? The king crab is done. Grab your tongs. Ha! Let's go. Move that king crab straight into the ice bath. We need to shock it with that ice cold water right now so it doesn't overcook. Even crab do cold plunge now.

Move that off to the side. We need to clean the crab. Grab those scissors again. Oh boy. Crab legs. We're going to open them up like this, pull out that tendon, then with your scissors cut very carefully, down the edge of the king crab legs, both sides.

Do not damage your king crab. The judge and everybody watching will notice. Oh, that looks so good. Look at how beautiful this is. This is what your king crab legs should look like. Can I eat this? Oh, it's so spiny. This thing is so sharp.

You need to clean three of these quickly. Three. Three? Oh man. Clear. Look at this. Nice and floppy. Wooca, hurry up, come on.

No problem. Legs out. Oh, beautiful. Keep moving. Nephew Nick, you have to relax a bit. Time is just illusion. Okay, I thought you can go down. Don't need to wait for them.

Clean your workstation and get ready to make fresh pasta. I don't do fresh pasta. Well, today you do. Flower into the center of your cutting board. Come on, Nick. I need something to clean this with. Use the bull to make a nice well in the flour. That's where the eggs are going to go.

Boom. Use the bow. Listen very carefully. I've given each of you 12 eggs. You need to use 11 of the egg yolks in the pasta dough. One of the egg yolks is for your pasta at the very end. There is zero room for error here. Now, separate out 11 egg yolks into the center of your cutting board.

I'm covered in eggs. Why are you so messy, Max? Dude, I don't know, man. Chef Rush, how are you separating small egg yolks so fast with such big hands? Huh, you know what? I'm delicate. Don't tell anybody. 11 egg yolks.

Remember, there is zero room for error because you need that 12 egg yolk to finish your pasta at the very end. Down. Wow! Bayashi, so fast. Well, of course it makes sense. All by yashi does is use egg yolks on his video, so it makes sense. Hally up, guys, come on. Bayashi, can you help me?

Yeah, sure. Thank you, Bajashi. Grab your fork and mix up those egg yolks. Here we go. We all know how to make fresh pasta, right? No. No. Once those egg yolks are mixed up fully, start to pull that flour in from the edges of your well.

Do not break the outside of the well, or everything will become a crazy mess. Too late. Too late. Too late. scraper to help you keep things organized too what is bench scraper once you've mixed enough use the bench scraper and then fold everything together here Pasha what are you doing is this oh no no it's not that's your final plate oh no it's not good this not fair to Paiashi he need translator no translator

here get in there with your hands and start to need quick quick quick one thing about neck is he moves fast can I get some regular man gloves what's this like like extra eggs small. Oh. Max, did you just lose a bunch of your pasta? Yeah, it just flew off. Maybe I can steal some of chefs.

Can I get like a little bit? Yeah, of course you can't. Just a little bit? No, take more. Is this fine? Okay. Yeah. You'll need to need your pasta dough for about five to seven minutes at least.

Make sure it's nice and beautiful and smooth, okay? Ooh. Because of these beautiful egg yolks, it should look nice and bright orange. Pasta, so exhausting. Jeff Rush has a really unfair advantage of this part. You know what I was just thinking at? I just thinking that. I just can't get mine to come together.

I'm gonna try adding a little water. Little water. Oh, it's boiling water, okay. Hurry up, guys, let's go. I'm gorgeous, so tired. When your dough is nice and smooth like this, cover it up with plastic wrap, and set this off to the side to rest.

Dude, I'm just going right through, man. Here we go. Now, we're gonna move on to make our filling. Dude. What? Cheese. Add in some ricotta cheese. How much?

Grab a little bit of your dill and chop that up, nice and fine. This is where we got to do those knife skills, everybody. That goes in. Bar-a-beam, barabobob. Then grab your lemon and a microplane added some lemon zest. That'll give some nice acidity to the filling. Smells amazing.

Oh, it smells so good. Tiny sprinkle of seafood seasoning, not much. And then salt to taste. Uncle Roger, bring my own special seasoning. MSG, nobody else has this. We're going to beat all competition with this. What is that, Uncle Roger? Not off your business.

Last thing, grab one of the crab legs and chop it up super, super fine. This is how we're going to get that crab meat into that filling. If Chef Ruff's loose, he's gonna beat you up, so Uncle Rott just get it. That's a true statement. Everybody gonna get it. Add that crab filling in. Then mix it all up and season to taste. Make sure this taste delicious.

It should taste a little on the salty side, on purpose. That's one big mistake you can make if it's not salty enough. This is where my MSG gonna shine. Wait, what? What? Nothing, nothing, nothing. What? Nothing, nothing.

Now, under your station, grab your piping back. Then trim off the tip and add in that ricotta king crab filling. Should look something like this. Tie it up, get it off to the side. Wait, wait, wait, wait. Bring back in that burner with your pan. Hold on. Nick, relax. You said taste it to seasoning. We gotta taste it.

Then while that lightly starts heating up, grab a shallot and chop that shallot nice and fine. Shallet, shalot, shalot. Oh, come on, Nick. Chef Rush is so quick. Chef Rush, not talking. Very scary when he stopped talking. If I don't win this, somebody's in trouble. Chop that shallot up nice and fine.

Be very, very careful. Nobody cut their fingers here. You want people to not cut themselves, but you also want them to be quick at a little bit of all of it. of oil. Crank up the heat, grab your wooden spoon. Oh, that's hot. Once that oil is nice and hot, shallots in. You can hear that nice sizzle. Oh yeah. Hit those shallots with a little more Osmo. And then watch carefully. Pour this in. Then pull your pan back and flambay. Ooh-yo. Oh, look at this walk hay, foo-yo. Mind small. Now we are cooking. That was fun. That was fun. Do I still have eyebrows? Yeah, little bit. Barely. Grab your white wine and

your white wine vinegar and toss each of these in, then grab your cream and add about half or three quarters. How? Right now we are making a beautiful sauce called a burblanc. That is the hardest sauce ever. I've never gotten it right. It's all so easy. It just cream and random stuff. Stir this up for just a minute or two. We want to thicken it up just slightly and get all that beautiful sweet shallot flavor in there. And once it's thick enough to coat the back of your wooden spoon like this, turn off the heat, add in your butter and whisk until fully combined. When that sauce is done, taste it, make sure it's perfect. My sauce is perfect. Then use whatever container you have left and strain that sauce. It should be nice and thick and creamy. All right, let's see here.

Container. I can watch I have no more container. Hi. Oh, right in front of you. It's right in front. Haia. Now for the hard part, rolling out the pasta. Wait, wait, wait.

Open up your pasta now. Cut your pasta dough in half. Cut in half. Then use that olive oil bottle to roll it out ever so slightly. Oh, no, we're getting stuck to my olive oil bottle. Bring in your pasta roller. Oh, God. Go ahead and start rolling it out.

We want to roll it out to the thinest setting pot. into a beautiful sheet. Mine can't even reach that far. I'm actually, what are you doing? That's too low. What? I can fix. Mine is just not coming out.

Chef, what is going out? Dude, I'm putting it through the thing. What's wrong here? Whoa. I can fix. Yeah, you go. All right, up to setting number three. Let's go.

Wait, one jump straight to three. Mine is not going in. Everybody else seems to know how to make pasta. I'm actually the meat guy. I'm max the meat guy. We're the meat people. We don't make pasta. The pasta sheet is going to do most of the work for you

if you do this correctly. No, no. No, no. Uncle Roger, what are you doing? The wheels are coming off right now, Nick. Finish with setting number eight. That looks like a silk scarf chef. I appreciate it, brother.

How is Chef Rush beating all of you guys like this? He's a White House chef Nick. What are you talking about? Yeah, Chef Rush cook for all the bushes and all the Obama. I am done, let's go. Uncle Roger. It all getting stuck.

Uncle Guga, I need your help. I got you, Uncle Roger, I got you. Okay, it okay. Yeah, it's coming. It's coming. This is like making ramen, but this. That's right, but don't push it. Dan, done for you.

Oh, look at that! There you go! Once you've got your beautiful pasta sheet, flour it up a little bit, just to make sure nothing sticks. Take your pasta machine away. I'm not stopping for anybody. Let's go.

Cut the pasta sheet in half. Here we go. Wow, yours looks so good, chef. Thanks, brother. That is beautiful. That is beautiful. It's going to cut open and spill out with that egg yolk

like a chocolate lava cake. Wait, what ought this for one raviolo? Grab that bowl of water underneath your station. You're going to take that piping bag bag with the crab ricotta filling. You're going to make a beautiful net. In a circle, just big enough for that egg yolk. Little nest?

Oh boy. Take that egg, separate out a yolk. Make sure that yolk does not break. And place that egg yolk into the center of your nest. Ah! I broke the yolk. And I don't have any more eggs. Come on!

Do you have more eggs, anybody? Ah! Ah! Ah! It's barely on there. Now, take your water and all around the edge, paint some water. We don't want the pasta to dry out here. Make another top sheet. And very carefully, you're going to lay this sheet of pasta right over the water. right over the top of the other one.

This is way too intense. And shape it ever so carefully. Do not break your yolk and do not leave any air bubbles. My dough isn't big enough. Grab a ring mold and use that ring mold to shape the pasta perfectly. It must be a perfect circle for our judge and for everybody watching. I don't think I've ever been this focused before. Locked in.

Look at that. Perfectly flat. Who you? Take your pasta cutter. Cut it into a perfect square. You need to be really, really focused and careful when you cut this here. Stick for me. So many. equipment, Uncle Roger never see before?

This is what your should look like. See it? Three, two, one. Good. What? Put that off to the side. Walla. It's time to cook that pasta. Grab your burner. Heat back on. Nick? Grab your pan. Relax. A little bit of boiling water

into the pan. We're going to cook it in some shallow boiling water. As I think we all know, you cannot forget to salt your pasta water. Oh, I messed up. You're behind by Ashi. Let's go. Nephew Nick very posy today. Pasta is going in. We're not going to cook it for long. Just enough that the outsides get nice and warm, the pasta cooks, but the egg yolk cannot overcook. Yes, sir.

Each of you must decide how long to cook your pasta. It must be perfectly cooked for when the judge cuts into that egg yolk. If it doesn't spill out like a chocolate lava cake, you failed. Uh-oh. Clean off your cutting board, grab your plate. Now watch carefully. I'm only going to do this once. And when I finish, you'll have just 60 more seconds

before one of the world's most famous food judges decides how you did. While your pasta's cooking, take a king crab like. Cut it in a beautiful diagonal angle. We need three nice pieces like this to go on top of our king crab dish, and then cut some really nice super, super thin pieces of that king crab. To plate, ring mold in the center of your plate, then take the small, thin pieces of king crab and place them all down like a little king crab carpacho. Once that's in, trout row, into your sauce, burblanc all around the plate,

herb oil, around the plate like that, and then pasta. A little bit more lemon zest over the top. Three pieces of king crab, place them around as you wish. Finishing touch, just a little bit of dill on. top. Done. Your 60 seconds starts now. Let's go. 60 seconds. 60 seconds. Aye. Yeah. Ten slices in. Dude, I'm not even close right now. 45 seconds. Let's go. Trout in. All my trucks in. Come on, guys, quick, quick. I cannot open this trout container. 30 seconds. Get it on the plate. Why is mine look so floppy? Green thing. Where the green thing? Yes, yes, yes. Ten seconds.

What? Can I give a little deal, mate? Just looking for it. Thanks, sir. Yes, sir. Five. You gotta try bread. And what better way than with a delicious Pratt organic coffee? Starting with just $1 all day, every day now until December 31st. You gotta try Brett. At participating A&W locations in Ontario. New from Nespresso. Blend wellness into your coffee routine with a coffee plus range infused with functional benefits.

Choose the coffee you love with added B vitamins, like coffee plus B12 to help support immune function. and coffee plus B6 to keep your day moving. Or go with the flow and choose ginseng delight. Our new double espresso with ginseng extract. Whatever lies ahead, don't change your morning. Let your morning change you. Discover coffee plus on espresso.com.

This is the best I can do. Look good. Give me fight. Nice job. How does everyone feel? Nervous. Scared. Chef, are you nervous? I don't get nervous. Chef Rush don't have feeling.

So who's the judge? Your judge today is one of the most of the best. most famous people in food television history. She's judged one of my favorite shows, chopped, for over a decade. Wow. And maybe best of all, she's one of the few iron chefs anywhere in the world. And remember, she's not actually picking a winner. She'll help you make your decision on who did best in the comments down below. Please welcome our judge, Alex Gornishelli. Start over with me. Let's see how I did. I'm going to grade the teacher in front of the students. In case the egg doesn't break, may I say,

How stunning this dish looks. The egg will break. Okay, I'm going for it. Come on. Yep. We have a winner. There you go. Mmm.

I would give this 9.999 out of 10. Perfect. I've started with the gold standard, and now let's see where everybody else ends up. Hi. Nice to meet you. First reaction, I know that you got all the flavors here. I can tell by the way it looks.

Visually, I'd say I wish you had turned these pieces of crab on their side. I think the road could have been spread out a little more. But the real test, is it gonna break? Yes. I'm nervous for you. It probably just got ever so slightly overcooked. This is their first time making it.

Yes. Flavors are really good. I'm just missing that dramatic egg break. It might hurt you in the comments a little bit there. Alligato. Next is Guga. Mmm. Are you ready?

Yes. I need you to just exude positivity towards this. Medium rare. Medium rare. Mm-hmm. Ooh! Literally perfect. Let's see your filling.

Mmm. Exceptionally seasoned filling. I wouldn't have minded 42 more seconds on the pasta cook. The filling is really the star of your plate for me. Thank you so much. Coming from you, big deal. Hello, hello, niece Alex. How are you? It's nice to meet you. This very stressful dish.

My life expectancy shorter now after this cooking. Okay, I know what you're going to say. Hey, hey, hey, hey, hey, hey. Don't judge yourself. Okay, okay. I feel nervous. Sauce is fantastic. Ooh.

Where do I taste in? It's just salt, regular salt. I'm pretty sure it's not shit. What? No, no. Don't sabotage me like that. If the yoke not run, MSG cannot stay. Are you ready? Yes, let's do it. Oh, oh, oh.

Oh, wow. Beautiful. Nice, nice. It's so sensual. The clock on your dough is perfect. What, really? Yeah, I'm surprised. Oh. You don't need the MSG.

How's it going? Good. Oh, I like you lead with a smile. Good job. But you know it comes down. to the food. Quaking in my boots. You shouldn't be. It's beautiful. Thank you. I wish these pieces of crab were thicker. Yeah. I had a whole king crab too to start with and that's what I put in front of you. I'm ashamed. Let's see the cook. This shell. Oh, ooh. It's all right. It's okay. How could that possibly be shell in there?

Are you ready? No. Look at this. Ooh. Look at this. Come on. That's stunning. I'm not a pasta guy. I'm a meat guy. What does that mean? You're a meat guy? Yeah, by name. What is your name? Oh, Max. The Meat Man or something? Pretty much. You have the best tasting dough of any dish here, but I did eat a show, so I'm going to

let everybody do the math on that. Hi. Hello. I'm a little intimidated. I don't know. I am as well. You didn't exactly follow the rules that Nick said. What's he going to know about it?

I mean, I'm feeling a little like I don't even know if I want to judge you. Your dish looks great. Thank you. I'm not going to eat it. I'm too scared. You must. Okay. Oh my God, it's perfect. It's so good.

I feel like if the egg is so afraid that it's going to break, even if it's overcooked, because even the egg is afraid of you. Oh, tell, tell sign. Perfect. This is beautiful. Look at this. Look at that.

It's like a perfect little triangle in there. This is the best seasoned dish out of all of them. I think you could have been a little neater with your dill and your crab, but the flavors, the seasoning in particular, really tip-top. Delicious. Thank you. Can I go now? You can go.

Okay, it's so good to meet you. Yeah. You as well. Bye. Go to the comments down below and vote who you think did best. Oh, me, me, me. So far, we've only seen human competitors, but robots are becoming more and more like humans.

They can build cars, clean your house, and even do parkour. But in this video, I'm cooking against a humanoid robot to find out who's the better chef, robots are humans, and Mark Rober will be the judge. We're gonna see if Nick can beat some of the most basic kitchen robots that money can buy. And level one, we'll have five speed rounds chopping stirring toasting pizza making and cleaning and to win it's a classic

best three out of five are you team robot or team Nick I mean of course I am team robot for this first mini round we'll be testing chopping skills and in the robot corner we've got the Robo co it's basically an extremely powerful food processor with a couple of googly eyes to boot I like putting googly eyes on my robots are you ready Nick let's do this start now said start yeah I'm taking my I'm not worried. Oh. How many you want me to put it, Nick?

I mean, your team robot. That's true. That feels like a good start. Oh no! Oh, that's so bad. Oh my God. I didn't have the time to put it under. This seems so unfair.

Look at that. They're like perfect cubes. Before you actually judge, let's look at our cuts. Yours aren't even real cubes. Those are like rectangular prisms. I mean, this is like laser precision. As a chef, do you want smaller cubes like that or bigger? I mean, it takes more.

skill to make smaller cues. I rule in favor of our robot overlord. For speed round number two, we're gonna be testing your stirring skills. You will be facing off against an army of five steering robots. Once again, with Googliacs. They are very cute. Thank you. Because stirring just one pan wouldn't be much of a challenge, we each have five pans, but there's just one of me and there are five robots.

We're gonna be stirring pine nuts, which are expensive and burn really easily. So the first person to burn their nuts loses. That doesn't sound great. Okay, here we go. Time to turn on the robot army. And as soon as I start smelling and especially seeing burnt pine nuts, somebody's losing. This seems a little unfair again.

I don't know. So we're getting good spinning, but the problem is is just spinning in place and not going to every edge of the pan. Also, I think like two googly eyes have dropped into the pan. That feels like a definite points off situation. I have seen you spill a few nuts, and I don't love that, Nick. Yeah, but your robots aren't even touching the nuts. I actually think I might win this challenge.

I'm actually going to do something the robots can't do and switch my pans around to kind of keep things even as well. And the robots, they just don't have arms. Ah! The robot feet are melting! He's melting! Stoves off, stoves off. What happened here?

Disaster on the robot front. It completely charred these pine nuts. And on top of that, the plastic feet melted in the pan. Wow. This is a nice, even golden brown. Let me taste test. That's good. I don't have the courage to try any of these.

Plastics, not necessarily my thing. This one's an easy call. Nick, winner of this round. We're all tied up, heading into speed round number three. For round three, we'll be testing your ability to make toast. It's very simple, but easy to screw up. From personal experience.

On the robot side, we have this extremely high-tech $500 toaster with the screen. So where's your screen, Nick? On the human side, I have a good old pan with some fire. Is that how you actually make toast at home? Yeah. You're so fancy. At the end of this round, I will just

judge the winner based on looks and taste. Here we go. Oh wow. Bread, English muffin, waffle, bagel. Hey, do your thing. Don't look over here. And start. Oh, there it goes.

So the key to making a nice slice of toast mark, while your toaster just slowly takes a sweet time over there. I like to quickly hit both sides of the toast right away. And you have to be very gentle. You don't want to press into the toast. Wait, why tweezers? I'm cooking against a $500 robot. It's all about precision.

OK, how are we doing here? Oh, it's browning. Oh, I feel like. I think I smell and see smoke though. Oh, it's a countdown now. Seven, six, five. Yeah, where's your countdown? Come to Papa.

Oh, wow. Okay. Actually, that is pretty exact. The key with toast is to make sure that the outside is nice and crispy while the inside stays nice and light and fluffy. This is a butter knife, right? No. Oh my gosh, look at that.

Oh, wow. That looks like grilled cheese. I'm even gonna get the sides. Why don't you do that, toaster? I'm nervous about this one. You're putting a lot of chef's kiss in that. So that I can be a very impartial judge. I'm going to close my eyes, and it's just the one-bite challenge. You know the rules.

Mark, I'm going to shuffle them around. Okay. So number one. Can you do like an airplane sound? That makes me want to cry. It's so good. Can we just do one more bite at number one before we move on? Sure.

And with the airplane sounds. Mmm. I didn't know toast could taste so good. Number two. I'm not doing airplane. Uh-oh-ha-ha-ha-ha-ha. By comparison, this is just like a wet sock. Number one by a nautical mile.

Number one was me. Wow, okay. Well, I finished eating this. The score is now humans, two. Robots 1. For speed round number four, we're gonna see who can make the best pizza. Man versus Robot. And this is a doozy here.

All I have to do is load in the sauce. Now I just gotta add in some cheese. Put my dough right there. I haven't even started. All right, here we go. It's scanning this. pizza look at that laser scan sauce goes on now right here is where it's putting the pepperoni's on seems super unfair wow put that in the Louvre honestly how many

pizzas I can make in the time it takes you to make one I'm still just rolling out my dough well I'm over here laser scanning pizzas not only are you taking forever but you're also making a mess luckily round five deals with cleaning up messes do you need help do you know how to make a pizza I do not at this point I'm just trying to finish my pizza before Mark makes number four yeah Yeah. All right, well, you have exactly 40 seconds. I can do 40 seconds.

Let's just do a little bit of olive oil. Oh, never mind. Zero second. It was done. I'm done too. Very, very different looking pizza. Very different looking. That looks like it's about to go into an easy bake oven. These are masterpieces.

Like, put these in a brick oven. Already, I feel like this is off to an unfair start, but it's not done yet. I think we should bake them. We need to bake them. Okay, time's up. And next pizza looks interesting. Now, as for the robot.

Look at that. Aesthetically, the robot definitely has it at this point, but let's see how they taste. Human first. That's like a 4.8. Not for the robots? To be honest, the taste is pretty similar. The robot has a way better ratio of like dough to cheese to pepperoni. It's just a much more balanced bite.

Robot takes it. And that means going into the fifth and final round, it's robots two, Nick two, we are tied. And speaking of the final round, it's an absolute mess back here, thanks to the last. to Nick. Time for our cleanup challenge. All right, this is it. Fifth and final round, Nick, you made quite a mess here. I'm adding a little extra. It's you versus the Roomba cleaning robot.

I'm gonna divide this down the middle. You have to clean that side. The Roomba's gotta clean this side. Why did you give me so much more to clean? Now remember, this is winner takes all. Whoever wins this round wins all of level one. Okay, come on boy, do something. Oh wow, that's good.

That is way cleaner than I was expecting. Honestly, that's making me extremely nervous. The problem is, He's going the wrong way. Not to brag, but I'm doing pretty well over here. Prumba! Where are you going? You hardly did any work. You didn't earn a docking station.

Oh, here he comes. Let's go. Round two, baby. Oh, he's getting my side dirty again. Yeah, sabotage. Robot, where are you going? No. I think I'm ready for the final verdict! Well, given that we were tied heading into this round, Nick, whoever won this cleanup round wins all of level one. And after looking at the results, the one,

Winner for all of level one between robots and humans is... The humans! Yes! Nick! Congratulations! I am sorry, Mark, because I know you wanted robots to win deep down. I really did. Robots, don't let me down.

And now, back to human YouTubers. This is Dude Perfect. You might know them from their world famous trick shots that have gotten billions of views online. But today, they're stepping into my world. Welcome to the kitchen. Today, the five of you will be competing in the East. toughest cooking challenge I have ever done. The challenge will be to keep up with me and the way it works is simple. I'm going to cook a creamy tomato pasta dish and each of you will need to follow along to make the exact same thing. But there's no timer. I'm the clock. When I finish, you'll have just 60 more seconds to complete your dish and it better look just like mine. Please put on your aprons. Yes sir, chef. I'm looking forward to this really just to learn how to make a pasta. I would be more nervous.

But my competition is really only Garrett. Not going to lie, I'm a little terrified. I struggle with mac and cheese at home. I don't think it's completely unfair to say that I've never cooked. Are we ready? Yes, chef. First up, fresh pasta. Fresh pasta. All right, I got to keep my eyes on them. Take your bowl down in the center of your cutting board. Grab your other bowl that has the eggs in it. Press into the flour and make a nice hole.

Make a volcano. It's called a well. We're making a little well to put our eggs inside. Yes, Jeff. Then we need to crack in three eggs. One, he's rolling, dude. Two, what do you do with the eggs? Try to crack with one hand if you can.

That's the pro move. No! He missed his volcano, y'all. I'm outside the volcano. My volcano broke. Keep up. I'm not slowing down for anybody. Oh, this is going to be a whole.

horrible day. By the way, just so you know, the audience is going to judge this. So to anybody watching this video, once you finish, you're going to comment down below who you think won and why. I'm here for it. Now, grab the fork and start whisking up those eggs. Inside the well, do not break the well. Don't break the well. Pretend the flour is a bowl and you're making scrambled eggs. Do not let the eggs spill outside of the well. This is not good. Oh boy, Corey's behind already. You can say that. Once your eggs are whisked, start to pull in the flour from the inside of that well. Keep your workstation clean. Don't get flour everywhere. Yes, chef. Yes, chef. No problem. Show. Yo, look at Corey's thing.

Oh, guy. Seriously, Corey, you need to hurry up. I think I'm in the lead here. Once that's thick enough, go ahead and grab what's called your bench scraper and start using that to mix in everything. Really combined all the flour with the egg. Corey's looks like scrambled eggs. I will be a great control group to see if you can still

get at the same place from a different direction. This is how you make fresh pasta traditionally. I'm going to do this three nights a week. I messed up. My bowl broke. I'm probably going to get fourth. I think I can beat Corey, but I'm behind. I feel pretty good.

A little bit overly flowery right now. Trying to get some of this. yolk to mix its way through. I feel good, a little bit uneven on the mixture, but I'm working that problem right now. I think we're in a good place. You know, I feel really good. I am basing that off of looking at Corey,

so it's really not a great standard, but I am keeping up. So my volcano was not deep enough, and everything else has gone downhill from there. I am trying to recover right now. The chef is disappointed in me, I can tell, but he's not nearly as disappointed in me as I am in myself.

I don't know if any of them are gonna finish. I'm not sure yet. Once your mixture starts to look like sort of flowery scrambled eggs, go ahead and bring in your hands. You can wear gloves if you want. I'm just going to get right in there with my hands and start pushing it all together. Same, chef. Under your workstation, you should have a little bit more flour in a bowl.

Yes, thank goodness. Flour your hands, keep everything clean. I don't want to mess on anybody's station, and just start working your dough. This is called kneading. I need a lot of things right now. Use the heel of your hand to push down on the pasta dough each time, and your other hand will lift it back up onto itself, get in a nice rhythm, and start working your dough.

Oh, I'm working it. Work, work, work, work. You're pushing down. You're looking for a nice, smooth pasta dough. Everything should be in this one ball right here. Look how smooth mine already is. That is a smooth ball, chef. Tyler, your dough looks a little wet.

You need to add more flour. I greatly apologize, chef. I will do my best to write the ship. Kobe needs to catch up. Corey needs to catch up. See how clean my cutting board is? I do see that. You need to use your benchcraper.

Scraper. Scrape up everything on your board. And you need to need this now for about five minutes. Get in a rhythm. It's going to make your arm tired. Yes, chef. Quick, quick, quick, quick, Kobe, get all that stuff off your hands.

Corey's catching up a little bit. Is he's nowhere to hide. I'm feeling like I'm catching up a little bit. Just got to work this in. I'm scrambling a little bit. I don't hate it, but I don't love it. Tyler, have you done this before? I have not.

It looks like you have. Really? Thank you. You too, though, Cody. I've never. No, he said he did it a date night. He said he did. That was in college.

He's lying. That was pizza dough. Same concept. Whose workstation is the dirtiest right now? Probably mine. Mine has to be. Mine's pretty dirty, but I can clean it. You need to keep it clean.

Does your ball feel a little sticky, chef? If your ball feels sticky, add flour. If your ball feels too dry, you probably need to add a little bit more liquid egg yolk. I don't know what is going on with Kobe. Kobe's looks like a disaster. Somehow, Corey's caught up. Kobe's now the one behind.

I know, and I was feeling so good about it, chef. Look at my dough. Look how smooth it is. Oh, that is so nice. It's a different color. Is there what else is that color? Mine is. Once you need it, it will be this color.

I'm only going to be needing for another 30 seconds, and then we need to keep moving. No problem, chef. I improved it. I improved it, chef. Good, Kobe. Quick, though. It's not going to roll properly if you don't need it right.

I didn't realize it's just such an undertaking. I'm going to appreciate Olive Garden next time. I have developed some underarm sweat, chef. My dough is done. This is what your dough should look like, okay? No, no, no, no, no, no, no. Put it into a nice ball. My dough looks like that, chef,

but maybe just a few sun blemishes from being outside too often as a child. Great. Grab your plastic wrap. Now we need to let this dough rest. We've developed all the gluten in our dough. Oh, I'm gluten-free, chef. He's lying.

Wrap your dough in that plastic wrap and set it off to the side of your station. Moving on. I can't get my plastic wrap. I can't get it either, dude. He's moving on. Grab your shallot, grab your garlic, and your chef's knife. I'm not slowing down.

Here we go. Be careful with your knife. Yes, chef. Pinch your fingers around the base of the blade. Corey, wrap that pasta dough. Trying, sir. Wrap the rest of your fingers around the blade, like an extension of your arm, and we'll begin chopping first our shallot.

Oh my gosh. Chop off the top, flip it over, chop off the bottom. Go ahead and open it up, peel it off. We've lost Corey, chef. Corey, you may go home. With the shallot now, chop a few slices down. to the center of your shallot. We're trying to dice it into nice fine bits.

And then be really careful with your fingers. Make a slit in the shallot, not all the way down, but almost to the end. Everyone's going on their shallot. That's good. And then here we go. Oh, wow. Chop it all up. Okay.

New from Nespresso. Blend wellness into your coffee routine with a coffee plus range infused with functional benefits. Choose the coffee you love with added B vitamins, like coffee plus B12 to help support immune function, and coffee plus B6 to keep you. your day moving. Or go with the flow and choose ginseng delight. Our new double espresso with ginseng extract.

Whatever lies ahead, don't change your morning. Let your morning change you. Discover Coffee Plus on espresso.com. Wash your fingers! Now the other one, chef? Yep, go ahead. These are sharp knives, so seriously be careful. Yes, chef.

Corey's still doing plastic. No way. Look at my eyes. Oh, my gosh. Chef, I'm crying. I haven't cried in 10 years. Holy moly, I mean, it hits you like a ton of bricks. If you chop it properly, you're not going to cry.

If you chop it incorrectly, you're going to cry. I must have done something wrong. Move that shallot off to the side now. Grab the garlic. Yes, chef. Woo! Center of the cutting board, place your knife on top of the garlic. And with the palm of your hand, smash.

In there, I need you to find one or two cloves. Yeah, I did it. Same thing again, knife over the cloves of garlic, smash. Open those up, peel them. Ow! Who's sweating? I'm crying. than sweating, but hydration is leaving my body, chef.

Oh, dude, I got to sit back. I got no tears. I'm kind of annoyed. Still in my cling wrap, chef. You're still on the plastic wrap. Yes, chef. Oh, he's still in the plastic wrap. No way.

Get somebody else's plastic wrap. I have tried, chef. Everyone's plastic wrap is destroyed. Don't wrap it. Put the pasta off the side. Keep going. Never seen anything like this before. Unfortunately, we see it every week, chef.

This garlic needs to be minced. There should be no large pieces of garlic. I sure hope so. I don't technically know what a mince is, but I think it's close to this. I'm still crying. Look at the speed here. Look at that.

Look that. It's fast switch. I missed 100% of the explanation for everything to do with garlic and shallots, so I will be doing my best. Push that garlic off to the side. I'm going to turn it up just a tiny bit in speed here. Bring up your pan.

It's time to bring the heat. Bring up the heat, baby. Grab your pants. Yes, chef. Fry pan down. Turn it on. Put it medium, medium low. Did you get a flame?

How do you get the flame going? Don't worry, chef, I got it. Oh, yeah. Don't put your face over the burger. I don't feel like I should have to say that. How in the world do you turn this on? Corey didn't know how to start his fire. Dang it!

I should have watched someone else do that. You should hear a click and then it... God, don't help him. Oh, yeah. Olive oil into the pan. Nice little swirl of olive oil. From there, grab your butter. Same thing.

Tiny little knob of butter, take it off the end. Butter into the pan. Butter and olive oil, okay? Mix that around. It should get nice and foamy and frothy in the pan if the heat is at the correct level. Hey, no metal. Wooden spoon.

Yeah, got you. Wood and spoon, chef. I got it. I follow instructions. See this? Foamy and frothy, like this. Pomy and frothy. Look at mine, chef, foamy and frothy.

No other way to describe mine other than foamy and frothy. Again, I'm not the judge. Nobody needs to suck up to me. Grab the salt. We're going to keep this really simple, tiny sprinkle of salt on the shrimp. I think somebody glued my lid shut, chef. His hands are a bit greasy, chef. That's not on me.

Turn your pan up to high. Three, two, one, shrimp go in. Listen, it should make a sizzle when you go in. That's a sizzle. Oh, boy. Guys, we got smoke alarms and we got a sprinkler system that drops 10,000 gallons a minute. That's too much smoke.

That's too much smoke. Turn your heat down. You said turn it up high. Turn it down. Corey's so fine. You guys are smoking. Y'all don't know what you're doing over there. After about 30 seconds, grab your tweezers.

Flip the shrimp. My shrimp are burnt. Nothing to worry about here, chef. My shrimp are in perfect condition. Ow! Same pan. We want all that delicious shrimp-y goodness that just came off the shrimp, okay? Go ahead and toss in your shallots and your garlic. That is clutch that you needed them both, chef,

because I combined them a while ago. Pan to low. Pantalo. Corey, your pan's still way too hot. Thank you, chef. Stir that around. We just want to soften it. Add a little bit more salt.

God, that smells good. Yeah, now it smells better. I could eat that. How are you still mincing? That was an hour ago. Grab your tomato paste. Squeeze about a third of the tube of tomato paste into your pan. Yes, Chef.

Continue stirring over low heat. Add a little bit more olive oil if you need it. I think I need a little bit more. How do we know if we need it, chef? You just feel it, it's a feel thing. The goal is now to toast your tomato paste. We want to bring out all of that delicious umami flavor. So stir it around until it's a little bit darker in color.

This is a good time to clean up your workstation. My workstation is a disaster. I feel really good about the dish. really good about the dish. My workstation is actually a pretty big disaster, but I don't think that's what it were graded on. Well, workstation's a little messy. My shrimp kind of splatted when I put them in the pan. Outside of that, I feel good. I feel somewhat caught up. I will admit I'm embarrassed about my workstation. It's not even fair to say it looks bad. It looks horrendous. Oh, he's adding more paste. Oh, more tomato paste, chef? Chef, you didn't tell us to add more.

If your tomato paste is starting to burn, add a little more and turn off the heat entirely. It's not starting to burn. It's just flavorfully extracting the goodness. Grab your cream and dump that into your pan. Immediately everything should get nice and bright orange, red. We should get this beautiful, beautiful color. Stir that up until it gets nice and golden orange. Chef, dare I say, I have achieved the perfect color. Absolutely beautiful, chef.

I'm considering a career change. Now, once your liquid is hot and bubbling, turn the heat off all the way, and then go ahead with your microplane and whisk in a bunch of parmesan cheese. Whisk parmesan cheese for about 10 to 15 seconds. That should be enough to give you a number. nice creamy sauce. How much cheese did he do? Like a lot, but not too much. My sauce is done. What? Oh, he's flying now. Move your burner to the side. Keep it turned on, pull up your other

pot and add in your water. Water? Oh, you can take the lid off and pour all of it. Oh, oh gosh. What an unathletic way to pour water. All the water into your pot, start boiling. It's time to make our pasta. Yes. Pull in that mixer, bring the flour over that you have in that small bowl. Screw off the little top piece of the mixer, the front piece right here, and grab your Two pasta roller attachments. The first one we're going to use is the actual pasta roller. It doesn't have any cuts in it. It's just the actual roller.

We need to make sheets first. Which one are we doing? Oh gosh, what was that? Nothing. Throw this into your mixer. Make sure it's attached strongly and perfectly, OK? OK. Turn it on, make sure it's spinning.

And make sure you are at setting number one. I'm only going to say that once. Oh, I was at nine, coach. Oh, gosh. Look at Corey. I don't know what to do. Don't let him see. No, no, go look.

Grab your dough. Yeah, chef. Unwrap the dough. Put it down on your cutting board with some flour make sure your cutting mort is clean I don't want pieces of garlic in the dough I don't want pieces of shallot in the dough you and everyone this is when it's going to get a little tricky so watch very very carefully cut your dough in half put the one half off to the side that's your safety dough safety dough I've never even heard of that you don't

need that right now unless you really mess up okay yes yeah follow me carefully and you won't need it oh goodness place that piece of dough down grab your bottle of olive oil we're gonna use this like a rolling pin and go ahead and roll it out do it just like mine it should be pretty thin but you don't need to go all the way because that's what our pasta rollers for. We want it rolled out just enough that it can fit through this machine the first time. Yes, chef. Basically, as we roll this pasta dough out, there's going to be cracks that form.

And every time the cracks form, you need to fill those cracks in with flour. That's how you stretch the dough out. The dough should look like this. I'm showing you how thin it is once. Take a quick look. Oh, gosh. Oh, man. Turn on your mixer.

Chef, you're going really fast, lightning fast, dude. He's flying, baby. Pasta dough through. There it goes. Watch that. Just like mine. Oh, that's nice. Through again.

Do not be forceful with the dough. Let it go gently through. Don't poke your fingers through the dough. Watch your water. Make sure it's at a boil or ready to boil. We're almost done. How many times through the roller shaft? Put it through the roller three, four, five times

to make sure it's nice and smooth. And then watch and listen carefully. We're going to go to the dial on the side. And we're going to turn it to setting number two. How does one change your setting? Quickly, quickly, quickly, quickly. Pasta dough through. Be very careful and gentle with it.

Oh, I'm so stressed. Oh, I'm going to go home and watch Rattatuity. This is exciting. What? Ratatooy. Ratatuity? Whatever, ratatooie. You can turn your mixer up a little bit,

because my mixer is going faster than all of yours, which means I'm going to finish earlier. And you need to keep up. I'm going a little faster, chef. Let it roll itself at the bottom of the board just like that. Don't force it. It will do its own thing. Trust the dough.

Are you trusting the dough? So much trust. If you do this right, the pasta dough should really do itself. Mine is doing itself. Oh, God. Everything's mine. I said to screw it in tightly. Tightly, sir.

You did not screw it in tightly. I still don't actually know how to do. do that. All right, setting number five. I'm already on setting number five. Me too, chef. I'm on six. My water is ready to boil, so I'm going to finish up my pasta. Me too, chef. Keep going through, maybe twice on each setting and keep going one number up every time. Did you go all the way to eight, chef? We do not want to go past six. Oh, chef, you said keep going one at a time. I never said to go to seven or eight. Chef, this is a race. Everybody show me your pasta sheets. Your pasta sheet should look something like this. Mine looks great,

chef. Mine's not as flat as that, chef. Now what? Do you put it like on like a scarf? What are you doing this. I'm going one more roll right now and then we need to put it into actual spaghetti. Yeah, let's just do, let's skip to that part. Be very gentle with your pasta. You do not want to break it. You want it to be perfect, smooth, beautiful. Mixer off, switch off the attachment. We don't need this anymore. I did not have to take mine off because it fell off. I'm pulling this one in. This is a big time. Watch carefully as I put my pasta through. Oh, wow, that's satisfying. It's going to cut into spaghetti, okay? Oh, that is gorgeous. When we do this, we need to flour it very, very, very, very generously. You don't want anything sticking together and I'm going to carefully,

super gently grab it and rub it through that flour and make sure that it's very fully coated. I'm telling you if you do not rub it through the flour, it is going to stick. Oh, it's just spaghetti. This is why you play the game, chef. Well, unfortunately, mine won't fit in it. Every so often, stop your mixer and gather up some of that spaghetti, rub it through the flour and then cut it into portions. This is about how long your pasta should be, okay? Roll it up on your board. Pull that attachment off. You are done making pasta. Congratulations if you made it. No way.

It's okay now if your cutting board and your work surface are very flowery. Tyler, you didn't put enough flour. You need way more flour. Your pasta's going to stick together. Well, I've got a decent amount already over here, chef. This is just some extra. He's never made a mistake in his whole life, sir. Bring the burner to the center of your cutting board.

Oh, that's hot. And then lots of salt into your water. Three, two, one. Pasta goes in. This is going to cook in about 60 seconds. Fresh pasta cooks very, very, very, very fast. This is when it's going to come together quickly, so be ready. I'm not ready, sir.

While that pasta is cooking, you have 60 seconds to go ahead and grab your chives. These are for the garnish at the end. Put the chives on the cutting board and cut them up nice and thin. Gotta be fast because you're gonna overcook your pasta if you don't chop those chives right away. Chop them into a really nice fine rings.

Move them off to the side of your cutting board and then your pasta should be done. Bring that back in, turn off the heat. Shift this off to the side, the pan only. Grab your other pan that has your sauce. Gotta get it nice and hot again. Pour some pasta water into your sauce. That's gonna liven it up a little bit

thin it out as much as you need. It's also going to give some nice flavor. Oh, that's nice. High heat, mix that sauce up. We are almost done, so do not fall behind here. Would you add to it? Uh, uh, pasta water. You need some more pasta water, please? No, it's in your pasta. Makes more sense. What a goober. Now, the key here is to heat it to a level where it's at the perfect consistency. It shouldn't be too thin. It shouldn't be too thick. It should be just perfect. Taste your sauce on your wooden spoon. Just straight mouth to spoon, chef. Should be perfectly seasoned across the board. I'm going to add a few crushed red pepper flakes in there for a little. little bit of heat. No problem. You're having problems? No problem. Have we had some setbacks? Yes. Are we absolutely cooking right now? Yes. Let the man cook. Make sure your sauce tastes perfect. Make sure it's the proper consistency for when you throw that pasta in. While that's continuing to reduce, grab that pasta out, that beautiful fresh pasta and throw it in your bowl. Drain off any extra liquid. Wow. And then right away, we'll hit it with some olive oil so it doesn't stick together. Taste that pasta. Make sure it tastes perfect. It's going to taste different than any pasta you've ever had because it's fresh. Wow. Wow. Wow. Wow.

Oh, almost. Into your sauce, add more of your cheese. That'll help to thicken it up even more one last time here. Can't have too much cheese. Can you have too much cheese? I don't know. And once you feel like that sauce is perfect, go ahead and pour it over your pasta. Oh, I would charge $100 for this bowl. As a final step, keep that heat on high.

Leave a little bit of that nice sauce in there. Olive oil into the pen. Okay. Once the oil is sizzling and it's nice and hot, go ahead and add your shrimp back in. You put your shrimp in, chef? Put the shrimp in? Yeah, shrimp. Try and keep up, guys.

Once it's sizzling, be very careful here. We will flambay. Oh, whoa. Oh, how do you do that? Cool. Be very careful. Pour it in first, then tilt your pan towards you and back. Whoa, flambay.

Whoa, there it is. Now we're cooking. Reheat that shrimp. Let's put another shrimp on the barbe. That was wild. Let the flame die out. Now, grab the pasta and then begin to shake it out and twirl it up.

We need to plate this very, very beautifully. Twirl it up, twirl it up. It needs to look nice. Place it down in the center of your dish and pull out those tweezers and it should lay very nice and clean over this dish Oh, that feels unattainable grab your microplane hit it with a bunch of cheese three of those shrimp around your pasta then lemon then chives come on come on Oh gosh and done 60 seconds starts now come on Come on quick quick quick I'm in trouble boys this is nothing crazy just get it down get it down Where's the limit lemon? Lemon

It's got to look just like mine. What'd you say didn't lemon? No more questions you got to figure it out 10, 9, 8, 7, 7, 6, 5, 4, 3, 2, 1. Hands up. Done. Guys, give yourselves a round of applause. Wow. Wow. Wow.

The presentation of mine is not what I hope. He said three, shrimp, you have four. That's disqualification. Get him out of here. He said three. No, you do three. I have four, two. Two disqualifications.

That's fine. Disqualify me. I don't care. Let's take a look at the final dishes. First up, Garrett's. Your shrimp do look a little burnt. Yep, they're definitely burned, yeah. You also put four instead of three,

and you did not twirl your pasta. But the color of that sauce is dead on. Just one thing I'll take. Now on to Kobe. I panicked at the end, and I didn't get any of the final plating done, chef. I love you, Kobe, but I'm not too sure what to say about this dish. I think your pasta was a little bit too wet,

and it stuck together. I have a feeling you're correct, chef. Hopefully the flavor's there. I'm telling you it is. Now on to Tyler's dish. Not quite enough pasta there. Tyler, you would have wanted more. I'm on a cut right now, chef.

Excusees, chef, excuses. I think if you had about double the pasta, this would have been near perfect. Wow, that hurts. Huge missed. Next up, Cody's dish. The shrimp should have been leaned up more against the side of the pasta, and your chives

could have been cut a bit smaller, but this also looks pretty good. I feel like choking on chives. And finally, Corey, you did put four shrimp instead of three, and your sauce looks a little bit dark, but overall, you twirled up the pasta really well, and it actually looks pretty good. Thank you. Thank you.

To all of you who just watched the video, go down in the comments below and vote who you think won. Pound it. Logging! See ya! Tall guy! I think it was me. I think it was me.

That was a good time. These are the side men, famous for their insane challenges and charity soccer matches. But today, they're stepping into my world. Welcome to the kitchen. The five of you are about to compete in the toughest cooking challenge I have ever done.

I like the sound of that. We're playing a simple game called Follow the Leader. I'll cook a beautiful Beef Wellington, and each of you will follow along to make the exact same thing. But there's no timer because I'm the clock. And when I finish, you'll each have 60 more seconds to finish your dishes, and they'd better look exactly like mine.

Let's go. Aprons on. A little bit nervous, but I'm positive. I'm ready to give it my best out. I'm feeling good. I'm feeling gravy. I'm feeling like, ah, I'm about to cook up a storm. I've seen these boys cook.

They got nothing on me. This may go very badly, but I'm here for the vibes. Let's begin. Take the tenderloin. Chateau Brien. This is a beautiful cut of filet mignon. Season with salt and pepper. How does this work?

How do you use this? If you get caught up in this part, You should stop right now. The lid on. Season fully with salt and pepper. Make sure you spin it all around. Get every nook and cranny. Every nook and cranny.

Oh, he's done, he's done. He's done? The salt with Nick's face on. Keep up, keep up. He gives it a little bit of a touch afterwards. Turn your pan on. Pan on, how? How do you turn it on?

It's not on. Click all the way down. Click. Yeah? We're lit. Oil into the pan. Oil. Make sure you get plenty in there. Definitely a tally in the amount of you use. Get that oil very, very hot. By the way, this is very important.

To all of you watching this video, you're going to be the judges. So at the end, I want you to go in the comments below and vote which of the sidemen do you think is the best chef? Grab your mustard. Where's the mustard? And then your pastry brush. Where's the mustard?

Three, two, one, here we go. Wait, what did he do with the mustard? Beef goes in. Already? Just not chill. She's simmering. Oh, she's cooking. Don't touch it.

Don't touch it. Let it go. Bag it up. Well, that's happening. Grab your garlic. Garlic. Smashed the garlic. Oh my garlic's flog.

I think my garlic's too wild. I've got it too hard. I've got it. I've done one. He's already done four. I have five, okay? Five! Is that how many we need?

Yeah. I'm still on the second one. I feel like I shouldn't have to say this, but you don't need to put the garlic in your mouth to do this part. Okay, fine. You need your beef to get a crust like this, okay? You can run closer if you want. There's a crust, okay?

Okay, interesting. Get a crust. That looks good. That looks very good. There's a crust. Do not set off the fire alarm. Ah! Did you get burned?

Did you get burned? No? Yeah, you did. Once your beef has a nice crust like this on the first side, turn it onto the second side. We're trying to cook the whole thing all the way around with a nice crust. Mine looks burned. How many sides are we saying it has? Three sides.

Okay, mine is more like a square. And while that's happening, start to cut your garlic. I just cut my finger. Ain't no way. This is why I quit cooking, man. This is the sharpest knife I've ever seen in my life. Guys, he cut himself. We have to cast off too.

Follow the leader, follow the leader. Follow the leader. No. This knife is so sharp. It's actually scary how sharp this knife is. Can I give you tips on how to cut with it without cutting yourself, hand over the top and chop like this. That way you can't cut your fingers. All right, rotate the beef.

Make sure you get a beautiful, beautiful crust on that beef. And keep chopping up that garlic. How did he do that that quick, bro? Ah! Spiff at me! Once you've got a crust on the other side, go ahead and continue rotating the beef. Now we've got to get the top and the bottom. Oh, mine doesn't stay up.

Move that garlic off to the side. Grab your shallot. Do we have that in England? Cut the shallot in half, just like this. Oh, I got lucky there. My nail just saved me. Be so careful with the knives, okay? Yes.

You cut it that way? Yeah, vertically. Why did you cut it that way? How do you cut it this way without cutting yourself? This is terrifying. Cut down the shallot on the top like this into thin strips, but not all the way down. Go about 90% of the way and then cut carefully.

One, two, two, three, four, five, all the way down. You want it into nice, small pieces. Is it normal to cry this much? My eyes! Ah! Oh, you crying, crying. Ah!

At this point with your beef, go ahead and turn it on all sides. Make sure you've cooked every part of it. I can't see. Everyone's shallots and garlic should be chopped now, okay? Oh no, my eyes are starting to go now. Take half the shallots and half the garlic and set it off to the side for later. The rest of it, you can mix together on the cutting board,

and then take your beef, move that right back onto the rack on your cutting board, turn off the heat, grab the mustard. I've got the mustard. Take your pastry brush. Paint the whole piece of meat with mustard. Do it quick. You want it to soak right into the beef. I'm painting my steak, wow.

This is art. And I'm crying because it's so beautiful, not because I cut shallots. What happens right now is as the beef cools down, the mustard soaks a little bit into the beef, and you've got amazing flavor later in this Wellington. Hey, turn off your pan. Toby.

Yeah. You want to set the fire alarms off? A little bit. Now, turn the heat, back on to about medium and then in we go with our shallots and garlic this is going to make me cry again isn't that mine's got a little bit of skin I'm sure that's fine grab your wooden spoon mix these all up we're going for getting them nice and translucent it's okay if you get a bit of golden brown in there but make sure

they don't get too overcooked and especially not burnt or your Wellington's gonna taste bitter turn your heat down to low grab your food processor just stop distracting me sorry sorry be careful open it up go on a spin in change you got like spin the top Is that broken? Yep. Okay, yep. Okay.

You're gonna have to ask one of your friends to borrow their, so. Friends? You can use mine. Thanks. Grab your mushrooms. Put them into the food processor. Put in as many as you can fit of different kinds, okay? Do I do? You can, we can just share this.

Yes, I'll be our hype, man. Okay. Spin that mushroom. D-d-d-d-d-d-d-d-d-. Okay. Spin it, spin it, Spin it, baby, spin it. Spin it.

Nice. Okay. That's not done though. False up your mushrooms, toss it into the pan. You want some mushrooms? No. Why? Well, because I hate mushrooms.

So do I? Oh, so why are you putting it on? Because he told us to. Fine, maybe give me a little bit. Yeah, just have a bit, have a bit. Quick. No, but you gave me so many. What we're making now is called our Duxel.

It's kind of this mushroom paste that you use to wrap the whole Wellington. This is a very important part of the process because it contains a lot of the flavor that's gonna be in the final dish. Stir that around a little bit. A little splash of beef stock. Seizing this up with salt and pepper.

And grab your aromatics. Those are bay leaves and time and drop those over the top to get that flavor, okay? Everybody good? No, nuts at all. You're moving so fast. I've got a giant mushroom in it. I'm trying to get rid of. That's not what you're supposed to be throwing in. I, you didn't pay attention. Not the long stuff. Wait, what? Just leave those leaves. Bro, they all look the same. To be totally clear, this does not look the same as this. Time. Time. Chives. Ah, mate. Pan should now be on high, okay? It should start to smell really, really good. This is.

This is when we're cooking, okay? Mine smells burned. I'm currently looking at how much is in each pan. He has a whole forest worth of mushrooms. I have a very small amount and he has nothing. So I have no idea what's meant to be right, but I guess we'll find out soon. I'm going to go for another 30 seconds to dry this out as much as I can and then we're moving on. Oh, thank you so much, Nick.

That is so kind. I'm doing really well. Are you? Remove the aromatics, take the leaves, take out the time, grab this medium-sized bull, and transfer all this off to the the side. Medium size bottle. Yeah, look how much stuff he's got in his, man. Run this to the fridge as fast as you can. Run it to the fridge. Run, run, run. Where's the fridge? Grab that piece of puff pastry and put that down on your cutting board. And then you're going to grab this. This is a lattice cutter. This thing right here. Where was that? Hit this with some flour. Have a little phone with the flower. You could be a little theatrical.

Why are you got so much? I don't know. No, this piece. That piece. What the hell look to say? And now we cut from one end to the other. You got to go hard into the cutting. And, you got to go hard into the cutting. board and all the way through. This is a little bit difficult. You almost want to rock back and forth at the start and then you want to push it all the way across. Make sure you have plenty of flour. I'm waiting to see what he makes first before I do this. Don't know if Wayne's the best idea. Yeah, then you're stuck behind. No, I think this is worth it because I don't know what he's trying to make. Should it be sticking to it? No, if it's sticking to it, grab your scissors if you want and you can use something to make sure that the end comes out because that's all you need to get out and then the rest will go. This is a very difficult step, so you have to be very delicate with it. Cut? Oh my. Oh, no. No, I'm fully messed up. Oh, no. I think I've got it. I think I did it.

It's very, very difficult. It's one of the hardest parts of what we're doing today. Mine is done. You go ahead and take your knife and run it through some of those pieces to make sure everything is perfect. You can trace down the lines, make sure everything's cut. We're saying cut all the way through. Cut all the way through, all those lines.

Look at this. I'll show you mine. See? What? Magic. Mine looks nothing like that. Can anybody get this? I've got to do it manually. If I lift this, I feel like it's going to fall apart.

Oh man, this is a mess. How does yours not fall apart when you hold it? If I put it up, it's gonna fall apart. Mine's falling apart. Will you accept this? It's falling apart. Guys, I do it. Now grab the other dough that's under your cutting board.

Roll that out. Make sure there's plenty of flour. You don't want this to stick. Be very, very delicate with the whole thing. Move you over. Plenty of flour. Do not want it to stick, but be delicate with it too. Yep.

This is the big one, yeah? Yep. Lay it so that the long way is facing away from you. Got you. Grab your prosciutto. My prosciutto. Open this up on one side. I don't have enough space for this.

Watch this. Watching. Flip on the side that's on your half and press that down so the prosciutto sticks to the dough. Long ways? Sideways it was. Gonna peel, peel, peel, it stays right there. You want the prosciutto nicely laid out across one side. Wow. Why is my pastry so long?

Then go grab your mushrooms. This is my pursuit. Done. Come on, keep up. I'm trying. I'm going as fast as I can. Take your mushroom mixture and spread it in a very thin layer across the bottom. There's too many steps.

If it helps, go ahead and grab a pair of gloves so you can use your hands to really press it out evenly. We want to create a nice even layer here. Bread this all out evenly across your prosciutto. It's got to be a perfectly even layer, okay? Or the Wellington's gonna look really weird. Uh, yeah, it's kinda even. Why are you not putting gloves on?

What do you owe? Because it makes it so much easier. Oh, really? Okay. Fully cover all that prosciutto. Oh my gosh. Everybody keeping up? I guess. Now, take your beef, put it right on the base.

I'm gonna trim off the back edge of this, if there's any unclean edge. clean edges of it. So this is too much here? Yes, that's too much. I said at the base. Yeah! And then we roll. Keep it nice and tight when you roll. Keep your hands clean and keep it tight. He's moving so fast. This is...

You want to wrap it up like a Christmas present? I didn't get many Christmas presents. Once it's all tucked in and very nice, make sure there's no air bubbles. Make sure it's nice and tight. You're gonna take your knife and you're going to cut the edges and going to grab my oven. Bring it up. Grab the whole oven, okay. Wow, that's cute.

230 degrees Celsius. Get out of here. I don't have space for the oven. How do you have space for the oven? What's happened? JJ, what the... I'm just... I'm making space.

Keep your workstation clean. Now's not the time to ruin it all. Yeah, man. This is a mess. This is a mess. Keep tucking this in. Make sure it's nice and tight. Make sure it's all going to hold together.

How do you turn this thing on? No, I got it. There's a timer. Does everybody's Wellington look nice and tight like this? Nope. Yeah. I think so. When do we put it in the oven?

Once it's preheated. But first, the lattice pattern, the trickiest part, okay? This is a very delicate part of the process. Grab your two eggs and your bowl, and then grab that empty mushroom bowl. We're going to use that as our discard bowl for separating our eggs. Who's separated an egg before? Raise your hands. I have.

Okay, then you're going to be good at this. Take your eggs. We want to take out both yolks. We don't want the whites. We don't want the shell. Just the yolks into the small bowl. I'm going to crack this over my bowl. I'll dump the egg yolk right into my hand and go back and forth, just to say.

separate out the yolk from the whites. Not just use a spoon. And then yolk goes into the bowl. Same thing with the other one. Do not break your yolks. Somebody's probably going to break their yolks. Don't be the one. Oh, protect the yolk.

Your oven's not going to preheat if it's open like that, JJ. Why is my oven open? Grab the pastry brush. Where's my pastry brush? Into the yolks and break them up. This is going to be our egg wash. How do you not have mustard on yours? Because there's another one.

Mix up those egg yolks and then paint the Wellington gently with those egg yolks. This is called an egg wash. Beautiful. artsy. I've made it further than I would have expected to make it. So for that, I am proud. I'm still confident I'm better than JJ. I have no hope. I feel like it's over for me, but my Wellington looks like it's an alien. Make sure you get all the edges, go all the way down to the sides, hate the whole thing. Should mine look this orange?

Oars looks way more orange than his. He's just further away from you, boys. Get it all yoked up, okay? That's an American saying, right? Yoked up. I think I yoked it all up. Keep that eggwash. Take the lattice pattern. I'm going to go over My Wellington, just like this. Perfect fit. That's where the magic starts to happen, okay? Do the same thing. Just like this.

Yeah, just like that. And now take your knife, and once you feel like the lattice has adhered properly to the Wellington, cut off the excess. That x-I-X lattice, you know what I mean? That's not what he said. By now our oven should have preheated, so we're just about ready to put this in.

Mine is so ugly. Yeah, same. Once that's fully tucked on all sides, see how I'm just looking around the whole thing to make sure. I'm gonna add a little bit more flour my cutting word again, I don't want it to stick. We've worked really hard to get to here. What if you have no more flour? How have you run out of flour? Oh man, it's been a long day. Do you want to paint those little bits that you just added, okay? Is it possible to have

too much egg? Just keep painting and it should spread it out. Oh, mate, what have I created? He's created a momster. I have no hope. It's too late for me. Don't give up. Don't give up, Jojo. You're so close. I hate you. You're ugly. Are you talking to your own food? If you see it, you'll understand. Here's a tip, make sure you look from every different angle because you're gonna find new spots all the time when you turn. But every angle is ugly. What happens if you miss a bit?

It's not gonna be golden brown in that spot. When do we chuck it in the oven and see... I wanna see what's gonna happen with this. It might come out nice, JJ. No, yours is gonna come out alive, bro. If you have any little pools of egg, try to get those out. I have lots of pools. Get rid of the pools.

What are you doing? Trying to get ahead of the game. I didn't even say to do that. No, but I know what's next. He's decided he is the leader. It should look something like this, okay? Yep. It's time to go in the oven.

Oh no. Grab your tray, use your knife. Clean the knife off, but keep the blade facing away from you when you clean it. Do not cut your figures. I'm gonna use some flour on my knife so that that doesn't get stuck under it. Give me more flour back.

There's no left. Yeah, because I used it. Scoop underneath your Wellington and then pick it up and transfer it over to your tray. What tray are we supposed to get there? Look, how did you do that? Oh, did he do it? I was flowering my knife.

Next thing I know he's put his thing on the board. I was trying to put flour on the knife and I cut my finger open. Is there any band-aids? He told you like six times. Can we please get a medic? We have an injury. It's just a boo-boo.

Don't worry about it. Wellington, into the oven. Oh, my Wellington's too big. Again, I'm not sure, JJ, why you put a bunch of aluminum foil in there. I know what I'm doing. Is that not shut? Oh my gosh. Yes.

Get in there, you monster. There's something in the oven. And that is an accomplishment. I hate what I've created. It's not even going to be edible. It's leaning a little bit, but you know what it does? It adds more flavor to one side and then that side is the side that they'll taste. Oh.

See what if they happen to taste the other side? I won't let them. Wait, no. Yo, yours? Wait, yours is on fire! No! It caught the top of the thingy. So it goes in the bottom of the oven.

Was that an instruction? Back to the stove top, medium heat. Why are we back on the stove top? We're making our sauce. It's... A little bit of oil into the pan just to drop. grab the shallots and garlic you had earlier and put this into the pen. Get it nice and hot. It should be sizzling loudly here. Grab the yellow liquid that you have below your station. Turn your heat all the way high. Check under. Make sure you've got a nice big flame there.

Yeah. Grab your salt. Once again, season. Where's my nick salt gone? And this is a part now where you're going to need to watch carefully. Take this yellow liquid. Yeah. Lombay. Flip it in and then tilt it. Not tilt it. So it's just go straight in. Let's go Josh. I don't want to. Come on Josh. It's my favorite thing to do in the kitchen. Maybe not by. Not like that. Yeah, yeah.

This is screaming. Ah! Okay, take your red wine. Hey! JJ. Yes. You gotta lock in. Okay, I'm not.

Oh, yeah. I've been told off, I'm sorry. Red wine, there you go. Once your red wine's in, high heat. Jay, no. Stop, too. I didn't say to do that. Oh, sorry.

Why would you do that? Nick, you've opened Pandora's box. He's not gonna stop. Now he knows he can create a fire. Add a little bit of that bone broth. Oh, I added a lot of that. Now grab your butter. Butter.

Cut off the end, a piece like this. Do not cut your finger? Wait, with the wrapper on? Take the wrapper off. Okay. Then cut the butter into nice small cubes. Underneath your station, you'll find this little mixture with your whisk. Mix that up.

This is corn starch and water. It's going to be used to thicken up your sauce. While whisking, pour a little splash of that in. I feel like this isn't doing anything. You want a nice sticky sauce, one that's going to hold on your plate, but not spill everywhere when you go to plate your wellings. Mine's just burnt, bro. I said it on fire twice.

And while that's sticking up, turn your oven off, leave it for a moment. Oven off now. Then back to the stove, turn that off, get rid of the wooden spoon, and mix in a few chunks of that butter. Whisk it up. We want that butter to melt into the sauce. Is it on high heat? Have you turned yours off? Yeah, you said turn it off. Season that up, a little bit of pepper. We're coming to the end here.

This can't be right. A little salt. Take your strainer and take your measuring cup. Strain that sauce through your strainer. Wait, it's meant to you. to be a liquid? Yeah. Yeah, man, sure. This is not a sauce, this is straight oil.

I haven't got any sauce. Stuffing in there. Set that off to the side. Grab your chives, the chives. Oh, yeah, I remember those. And go ahead and cut nice, small little rings of those chives. Very, very, very small, but do not cut your fingers. I'm so sorry for any professional chefs that have to watch this.

I apologize. To finish, grab your Wellington. The Wellington should look beautiful, golden brown like this. Yeah, it doesn't. That's such a satisfying noise, all right? Take it out. Okay. How can you tell if it's done?

Go ahead with the serrated knife and cut a nice slice through the center. It should look like this. What? Unreal. That's so good. Can't wait to see mine look like that. That looks really good.

Hopefully mine looks like that. Cut a nice slice down on the plate. On with your sauce. Then the chives done. Your 60 seconds starts now. Ah, but I'm not clean my surface. I wasn't ready for this. Oh my good.

I think that's good? Get it on the plate. Where's the plate? Where's the plate? There's a plate. Did he slice it down the middle? I think so. Get the best slice you possibly can.

OK. 30 seconds remaining. Oh, the pressure. Played it as best you can if you're not going to follow my instructions. Oh, he's cut it again. It's moving over. 15 seconds remaining. I should have done it on the board.

Oh no. What source? The sauce that we made. Oh, yeah, that. Five, four, three, two, one. Hands are up. Give yourself a round of plus. Come on.

I put the whole thing on. Put the whole thing on. I've gone outside the box here, it's good. This is my beef Wellington. This is what your beef Wellington should have looked like. Let's see how everybody actually did. Toby, how do we do? I decided that this is gonna taste so great

that I wanted to serve you pretty much the whole thing, which is why there's so much on the plate. I mean, look, your plate looks a little bit dirty. It looks almost like an explosion of some kind, maybe a volcano. Yes, volcanic beef Wellington. But it's not the worst I've ever seen. I pray for that poor soul who is the worst you've ever seen.

Vic, how do we do? I feel like a proud parent. Yeah? Yeah. It looks good. Inside is cooked to perfection. Oh, messy plate. I wish it was a little bit neater.

But your Wellington is beautifully golden brown. In fact, it might even be better cooked on the outside than mine. We take those. Nice job. JJ, talk to me. Rocky start, but then I think got better near the end. I guess my biggest confusion is why it's so off center. It's like it's trying to jump off the plate.

I can understand why. I think it's alive. The cook on the inside of the beef is really nice. Your knife work on the chives could have been better, but overall, not bad. Yay. Let's go. Simon? The base fell off.

Clearly your sauce wasn't quite thickened enough, right? You may have not followed all the instructions there, but again, the beef on the inside is cooked very well. That's pretty much perfect, medium rare. Not bad. I'll take it. And Josh. Yes.

What happened here? I'm telling a story. I've got it outside the box. I've actually given you a love heart. Showcasing how much I've loved today. I've never seen anyone plate something like this. I don't love it. I don't hate it.

Good. That's fine. The burnt top is just weird. But yeah, you cook the inside really well, and it's nice and even. So, great job there. Go in the comments down below and vote who you think was the best chef from all the sidemen. That was fun.

Thank you, bro. That was fun. Yeah, that was sick. I keep my apron. In this video, I'm visiting the biggest YouTubers in the world to cook them their favorite dishes. But what they don't know is that they are actually cooking for me. Bro, you said you were cooking. I'm sorry.

Oh, no, no. And by the end, we'll find out which of your favorite YouTubers is the best chef of them all, all starting with Mr. Bees. I'm starving. Come on in. I love when he visits. He just makes me food. As you know, I've got all the ingredients here to make you a fresh and delicious fried chicken sandwich. Thank you. One other tiny little note, you will be cooking me a fried chicken sandwich. Wait.

But I invited you because I wanted a fried chicken sandwich. I know, I tricked you. But you're going to be ranked on a tier list with the biggest YouTubers on the planet. So if I were you, I'd try. Oh, okay. Oh, boy. How do you even make a fried chicken sandwich? That's for you to figure out.

Get cooking. All right, this is oiled. I'm opening up the chicken because it's fried chicken. Every time I've cooked with you so far, you've also broken things. Just remember I am judging also on cleanliness, cooking skills, presentation, and taste. Did you just hit yourself with chicken? Well, it flew off. That was weird. I assume the way you get the crispy coating is flour.

Are you gonna season it or you're just gonna go just flour? Well, we'll season it after we fry it. Oh, remember for frying, you need a wet dredge and a dry dredge. Oh, I have no idea what you're talking about. Try to crack with one hand. I will give you extra... That didn't work. Put some milk in and now we're drenching it.

I call this the raw dog. Now we plop it in the oil. Oh, we're ready? You're right? Oh, okay. Here, can you do it? I don't want to get burned. Fine.

Safety first. Time to make the sauce. We're gonna put a little barbecue in here. Manate. It is not a chicken sandwich without some mayonnaise. And then, of course, some ketchup. These are the three goaded sauces, which equals a triple goaded sauce.

Here's our plate. This is a lid, by the way. Yeah, that's fine. Yeah. Can he open a pickle jar? Oh, I got it. Oh, we're cutting the pickle. Oh, be really careful.

I'd never have trusted you with a knife. Careful. As long as it's not glass, I'm happy. We're putting our proprietary sauce. It's a nice color of a sauce. Do you see that? But what other people don't realize, you take a pickle, put some sauce on it,

now it sticks to the bun. What do I do with this? All right, that's done. Ah, look at that. Actually really good golden brown color. Is it cooked? I don't know. Will the inside be raw?

Maybe. Are you putting that next to the chicken sandwich? Trust. Ah, gourmet. Can you back up? Okay, alright. All right, Nick, it's ready. What we have here is what I call the Beast Chicken Sandwich.

It's on a lid. This is creative, and I actually like that. Thank you. Yeah, there we go. Take a bite. There you go. What do you rate at F10? The cleanliness was very low.

The chicken has no seasoning. However, it's incredibly juicy, and the sauce is very well balanced. Mr. Beasts somehow is going to get B-tier. B-tier. B-tier. Wait, why is he running away? Our next YouTuber is Ryan Trahan, who you probably know from his clever challenge and adventure videos. And he's asked me to make him some cookies, but as we both know, he's the one making me cookies.

Nick. Come on in! I've had some of your regular cooking, but I don't think I've had cookies from Nick Di Giovanni before. Yeah, that's the thing. You are gonna be cooking me cookies today. He'll be back. I don't know if you recall, but I got the baking badge from you. It was a while ago, and I haven't baked anything since.

Stick of butter goes in the bowl. Sugar. You're surprising to call. And let's mix it up. Seems dangerous. So you really want that texture to kind of start coming through. It looks like scrambled eggs a little. So I think what actually went wrong here is I should have heated up the butter a little. It's not sanitary.

Did you even think about preheating the oven yet? Yes. But you didn't do it though. Yeah, we're just going to preheat the oven here to about three, four hundred. Next up we need some vanilla. This is a vegetable, so I'm not going to put it in my cookies. Instead, we're going to use vanilla bean paste. And voila.

Boom. For flour, you really just kind of want to get a handful. to get a handful. You are not measuring at all. Yes, I am. Next up, we're going to get a little bit of baking soda. Not too much. We just need enough so that they rise. Whoa. I like soda. And now I spin it up. Oh, boy. Have you ever made cookies from scratch before? No, dude. This dough actually looks and smells surprisingly good. Let's scoop up a few cookies here. That is crazy how much that looks like ice cream. Maybe he can bake. There you have four stellar cookies. I'm going to add some of the new Joyride Fruitie Zips just for a little splash of flavor. To be clear, you're

making cookies that have a fruity candy in them. Yeah. Not chocolate. If there's anything that you've taught me, Nick, you gotta take risks to do great things in the kitchen. I think they look pretty neat. Let's throw these cookies in the oven. Can you play some epic music for this?

Yeah. What do you want to do while we wait? Do you an arm wrestle? One, two, three. Can you cut that out? Let's check on the cookies. Voila! I present to you my homemade sugar cookies.

I am not sure what to think about this. Well, that's because you haven't tried it yet. Normally I'd be upset about the top of the cookie being flat like this, but you've gotten a beautiful crust on the back. I don't think you meant to do that, but literally, that was my goal. Cheers. Cheers. Just got a hint of blue raspberry. Here are the pros.

The candy works really well with the cookie. They melted down really well, so they're soft, slightly warm, and they give a nice fun texture to the cookie. Visually, I love the look. The colors are nice. Even though you didn't measure, shockingly, the ratios are just about spot on. But that brings me to the cons.

Oh, you put way too much baking soda in here. Did I? It gives a really kind of weird, chalky mouth feel. Your tongue starts to kind of feel a little bit weird. Yeah. There's also no salt. Because of the lack of salt is very one dimension. Given some of the fatal errors you made, I'm going to put Ryan Trahan at C-tier.

Respectfully, Nick, you got to go. Get out of my house. Okay. C-tier's crazy. Our next YouTuber is Arak, who you probably know for his insane prank videos. And he's requested fish tacos, but since he likes to prank everybody, I have an extra little prank in here for him. You're here.

Welcome to my kitchen. I've never used this actually in my entire life. I'm gonna be honest with you. Maybe you can teach me how to cook tacos, but also how to use my everything. Why tacos? My absolute favorite fast food place a lot of people know is Taco Bell.

I just assumed since you're like the chef guy, you're gonna make that but better, right? You're almost right. Unfortunately, I'm pranking you. You're cooking for me and I'm gonna give you a great. It's not a very good prank. Since you requested fish tacos, oh, I can already smell it.

Oh, what the freak? Ew. dude i can't do this good luck oh my gosh okay here we go so we're just going to cut the head off oh not good trust me this is the way this is supposed to go oh watch your fingers okay this isn't bad look you're getting a filet guys let me know how i did on my first fillet of all time i think it's probably an a now you got to get all the meat off uh is this enough fish for tacos you think let's cut up some tomatoes my thought here is to make some sort of salsa next we're going to go for the Cabbage. Not bad knife skills. This is okay. Red onions. Delicious in a taco.

I don't know how to cook. He's cutting it in such a way that you actually can't tell anymore what's skin, what's onion. So I'll have a really nice surprise later when I bite into that taco. If there even is a taco. Mango. It's going to the salsa. See, I like that. Throwing a little sweetness in there. Yep. One more thing, the avocado. Seems about how he would cut an avocado. Mix this around. Pretty oniony. Just kidding. It's perfect. Now I'm going to cook the fish. Is that a question? There's like some like hard barbs in here. Is that chill vibes?

That's the bones of the fish. Is it fun? You're not going to judge this based off of my cooking skills, though. It's off of taste, right? Eric, I'm serious. This is not good. Osmo coastal catch. I picked this up myself. I actually love this stuff.

I'm not even going to lie. A little salt. I have absolutely no idea how to use one knob on this. All right. See if he knows how to turn the stove off. Which one? What are you doing? How else would I possibly do this?

Olive oil. Listen for the sizzle. Good? I'm going to try to earn some points back here. Check this out. Here we go. Real Canadian Superstore has everything you need this back-to-school season. Save on lunchbox savers like Ziggy's sliced deli-meat products for always $3.75.

And get Life Brand Pure Vita shampoo or conditioner for $8 each. At Real Canadian Superstore, when you're ready, we're ready, with a whole world and more. Whoa! Why is there a confetti? I threw a party. There's still confetti up there. Fish is actually looking pretty good. You're getting a nice golden crust on the bottom there.

I like what I'm seeing so far. Time to plate. You're going to love these. You're breaking all of them. I cannot believe that I single-handedly, with no help from Nicholas, got from a raw fish to this moment. Oh, no. We're going to garnish with a little bit of cilantro here.

Done. Real quick, first, I want to take a look at the mess. Here is part of the workstation, the mango wrapper hiding right where you cook the fish. Don't worry about that. A bunch of broken tortilla shells. Please present the dish. These are my fish tacos. They come with some sweet and sour salsa on the top,

some avocado, and garnished with cilantro. Here we go. I'll be right back. No, come on. No way. Try one. Oh. He just spit it out.

In the taco, I had one fish scale, a couple pieces of onion skin. I don't know if anyone noticed, but he didn't wash his hands before we started cooking. So for that, As much as it pains me to do this, because I really do love this guy. A-RAC is going straight.

Okay, I have to tear. Oh, God. This is the worst day of my life. Our next YouTubers are the Stokes Twins. They're known for their fun viral challenges, and they also happen to love food, so I'm sure they're gonna love this pizza. Welcome to the kitchen.

Okay, I can see you guys don't probably cook all that much. No. Lord Ash. They just said that at the exact same time. Is that a twin thing? It is. That was cool. Now, we like the same food, but he just likes more of it.

First question, why did you choose pizza? Well, you can put anything on pizza. We can put our favorite foods like fried chicken, pineapple. I have good news and bad news. The good news, I made the best pizza dough you're ever going to have. The bad news is that you're making me a pizza. No! I'm about to walk out of here.

I don't cook. Pizza just happens to be like the hardest food you can make. It's like three ingredients. Are you supposed to add the ingredients first or after? I think you cook it first and you just sprinkle. everything on top. I don't think you do that. Here I thought you were just going to cook for me. I feel so bad. I really do. No, he doesn't. He's like smiling like a evil villain. Next thing you know he's going to be like, hey, look, I charged it to your card.

I could have made you make your own pizza dough. Be a little grateful. Oh my gosh. This is like, what, goo? The goal is to make it look like a circle, right? I'd never seen somebody try to press out pizza dough like that. How am I supposed to know? This isn't like public knowledge. Giving it a weird massage. Very carefully, you need to transfer that over. Are you just going to stand there and be useless, Alex? So it goes tomato sauce, then it's the cheese. Where does olive oil go into it? Maybe... Now!

Alibol goes now. I can't wait to eat. You're not the one eating, Alex. All right. Little olive oil on there. All right. I'm not totally upset about this so far. So I'm just going to add a generous amount.

I don't know whether you meant to do this or not. The mix of that olive oil and the tomato sauce, I think, is going to taste really good. Step two, we're going to add cheese. Wait, no, no, no. You're supposed to rip open a block of cheese and just set it on top. Now we're going to add mozzarella cheese because people love cheese. We're going to add basil now. A couple tomatoes.

I can't wait to see how this looks after it bakes. Adding the little last drop of olive oil on a crust. Just a tiny sprinkle of salt here. I think this is ready. Here we go. I'm gonna go ahead and prep the pineapple a lot of pizza's cooking. Look at that.

Not bad knife skills. This is very impressive. Got to cook the pineapple. Okay. We try it. Let me try it. Here we go. Here we go. Maybe we don't need all these pineapples. Let's just add a few basil in there. A little more pineapple juice. I don't know what you're planning.

this here, I really don't. I can't believe I'm saying this, but the Parmesan's actually melting in the middle of the pizza. I think we're ready. The sous chef says yes. Yo. Why are you guys excited about this? Listen for the crisp. Ooh! What was that? I want to eat it so bad. Now for the best part, pineapple. Ooh-hoo-hoo-hoo! Look at that. And one more piece of basil in the middle. What we have prepared before you today is a margarita pizza with a block of cheese in the middle, tomatoes, basil and to top it all off some sweet pineapple oh my gosh yo look at that do I really have to eat this wow the taste does not match the visual it's delicious the crust you can hear very crispy wow perfect pineapple big no-no why the

Parmesan cheese in the middle it's too much Parmesan cheese I'm a little surprised to say this but the Stokes twins have earned themselves beat here I'll take it I'll take it without the pineapple I could have Who said pineapple? Why'd you bring pineapple? Our next YouTubers are Dude Perfect, known for their impossible trick shot videos. They ask me to make them ice cream sundays. Like, they're making them for me.

Let's go! Biggie's Eve! I told you he'd come through! I know you guys want a good ice cream sundae, and I know from our cooking challenges in the past that you do not know how to make your own ice-pead sundays. So I will make them for you guys. Let's go! Any preferences I should know about, anything at all.

Whenever I go to a restaurant, I let the chef pick. Okay, that's good. I'm not here to question you, chef. you, chef. I do have one last little detail. You guys are going to be making me eat the ice cream Sunday. Great. That doesn't even make sense. That's like us signing you up to do a trick shot video. I mean, it's ice cream. Who's first? Somebody's got to start. This is going to be fun. This is the standard chocolate. Why would you open that side? That is pretty frozen. Just give us a seat. The twins do not know how to screw ice cream. I don't know why. And he's sticking his head.

Take your head out of the case. Oh. Oh. Oh. I think we've seen enough, Kobe. Can we can I'm Ty hoping to make more appearances in Nick's videos just to prove myself as an up-and-coming chef. So we're gonna go one heat, then I'm gonna go one strawberry and then one more heat just for like a flavor differential. In theory people think ice cream Sunday the most basic thing ever. Easy to mess it up. All the flavors need to tie together. Whip cream. It's beautiful. That looks like a Christmas tree of whipped cream. Let's go crisper balls. Yeah, I agree. See now I like that you guys are starting to really work together. Oh, it's so good. Oh, that's so nice dude. I want to

perfect cherries. This is attention to detail if I've ever seen it. Look at that focus. I need you to hold this cherry. We're de-cherrying. I don't understand the taking off the cherries. I'm gonna put him back on chef. I just want it to look clean and I don't want drizzle on my cherries. Good Ty. I'll let you place the cherries back. It sounds like I'm doing surgery dude. His hands are a little sweaty. I want to wipe the car. This is something that people miss every time but you have to wipe the plate to make sure that it's clean after you finish playing the dish. I think it's done. We've got three scoops of ice cream here.

heats on the outside sandwiching a strawberry scoop in the middle. Topped it off with the classic iconic cherry finish. We proudly present you the Dude Perfect Sunday. This actually looks like something that you could go into an ice cream shop and order, and it would come out looking like this. Plumbliness-wise, you guys actually didn't really make any kind of mess. Points across the board so far. Yes, let's go, baby.

My only question and what I worry about is whether all these work together well in one bite. I am confident at will, chef. Look at that whole thing. Whoa. You don't have to hide it, chef. That was delicious. It's got texture. Yes.

It's got flavor. Dude, perfect. That's an A tier. Oh! I'm going to go back to the pool. We'll see you guys on the cruise. Sounds good. Our next YouTuber is Mark Rober, who you probably know for his science and engineering videos.

And he's asked me to make him sushi, but I'm not making any sushi for him. Nick, come on in, brother. All right. I got it all set up for you. Mark, I got you all the best things out there. This is fresh wasabi. What? Wasabi is a plant?

There's a very good chance you've never had real wasabi. It's usually horseradish. I feel so deceived. Speaking of deceived, you are cooking sushi from me. Oh, no, wait. This changes everything. Chop, chop. Okay.

I'm going to start by making the rice because that's going to take the longest. You kind of eyeball it. You want to put some water in here. I am, by the way, judging also on clean workstation and just general speed. I think we want a little rice seasoning. We got rice vinegar and a little

sesame seed is something we don't want to put in here. And about that much. A final touch is a pinch of sugar. And now it's ready to go in the sui-hunky. Rice is cooking. Next up, unsheathe the giant knife. The toppings. We're gonna start with the green onions.

Look at the knife work though. I mean. Not bad. Really good actually. Honestly, I learned this from you. Next up, we're gonna cut some cucumber long ways. It's probably all we'll need. Next we're doing avocado.

Wow. Oh my God. That's probably going to be enough avocado. Put that there. I've got some bell peppers here. I'm going to cut these longitudinally. That means lengthwise. I will tell you right away,

looking at this here. This already knocks you away from getting an S. You will not get an S. You never said it was based on how clean my workstation is. Play the clip. I am, by the way, judging also on clean workstation. We'll clean up. Yes, chef.

Am I back to S tier? Nope. What? What we got here is some tuna, sammel, and some yellow tail. Nice. The fish needs to be cut in like a strip like that. Because Nick won't tell me which his favorite fish is, I'm going to make a triple blend. Now I'm gonna, oh gosh, literally rip through every piece.

Your rice is done. Okay, okay, okay, just in time. Ooh! Oh, this is good sticky rice. You make like a thin layer. You just want a little bit, otherwise it gets too thick. We have our triple blend right there. Now we're gonna add the veggies, the avocado,

dab of the spicy mayo. Now, hmm, hmm. This is the point where you regret, you didn't already make the whole thing on top of this. Oh boy. Oh boy, this is the easy part. You just roll it up. This is a big moment.

Huge moment right here. Oh, you kinda just squeeze it. Get the seal. Now, Nick, you owe me an apology. Cut through, love it. We're gonna add the garnish. and the soy sauce. I'm adding some salmon eggs,

also in as caviar. Not caviar. And a little bit in the sauce. Unconventional, but that's okay. This is my triple-decker, Super Smash salmon sushi roll. The most interesting part about the sushi I see here, Mark, is that every piece looks totally different.

That's the mark of a good piece of sushi. You can see that he cut it to the right length, but it's not fully connected. Take a little dip. I'm going to join you. Cheers. Cheers. Mmm.

Mmm. I don't want to influence the judge. But hmm, I mean, that's an S-tier piece of sushi if I've ever ate one. Does I say that out loud? I have good news and I have bad news. Oh, no. The good news is that his knife skills are noticeably so much better than when I was teaching him last time. And he seems like he's an overall better cook.

All right, give me the bad news. The bad news is that Mark Rober is going to get D-tier. D-tier. D-tier is in I probably should have just ordered DoorDash. Our next YouTuber is FedE. He is the biggest YouTuber in Mexico. with over 70 million subscribers, and guess what he asked me to make him?

Lazzania. Here we go. Beautiful setup here you got. Thank you so much. Why did we pick lasagna? I love Italian food, so the lasagna is gonna be awesome, right? Well, that's a good question. You're cooking the lasagna. It's a shock, right?

So this is pasta, right? Do you cook at all? No, I have a chef in my house. Because you don't cook, and because you chose a very difficult dish, difficult dish. I will be very impressed if you even get a D-tier. Well, this is so difficult. You haven't even done anything. First, I'm making the sauce. Oregano. Italian seasoning. Got basil? It's actually not off to a bad start.

Garlic. Where'd you learn this? I have a friend. He's in a master chef. He taught me this. Salt is really important. I hate food without salt. I think I never used one of this before. Hand opener? It's like this. This can't be real. I'm sorry guys. This is Like really futuristic. Futuristic. I'm pouring this because I think otherwise he's gonna splash both of us. Careful.

Do you have like a little machine? A machine to cut the onion faster. Yeah, they... Believe it or not, these are some of the best knife skills I've seen any YouTuber have so far. Okay, the sauce is ready to cook. Now it's time to cook the beef. We need protein.

A little olive oil, fire it up. Now we put the beef. Your sauce is looking pretty good, actually. I'm gonna pour the sauce into the beef. Wow. Looks amazing. I'm gonna put this here. I'm ready for the pasta.

Okay. So. Now this is great. Who taught you to salt your water? My mom. Good job, Mom. Before cooking the pasta, I'm gonna break them. Just kidding.

Don't do that. Oh, I forgot I had tomato based. This is like toothbrush. So the sauce get more like thickness. I'm gonna taste it. It's missing something, but I'm not gonna tell you what. Salt. More salt.

The water is ready. Now it's time to put the pasta. The pasta, do you wanna play football while we wait? You have football? Yuta-Wi versus USA. Oh, what a block. Ooh. I won.

I think the pasta is burning. Get in there. The pasta is ready. And how did you learn how to layer lasagna? There is a very specific layering order in lasagna. I watched it on TikTok. Butter, so it doesn't get stuck the first layer. Ah.

Now we need a sauce. This is the first time it's looking a lot, I like lasagna. This is good. Mozarella, parmesan cheese, ricotta cheese. Building flavor with different types of cheese. Mozarella is mild, so it gives you that gooey, stretchy cheese. Ricotta is really creamy and milky, so it's gonna melt down into the lasagna

and give you that beautiful creamy texture. And then the parmesan cheese is salty and much more umami, so it's gonna give you all that flavor. Who doesn't like cheese? It's the last layer, here we go. It's time to put the lasagna in the oven. Ah, too easy. Now we wait.

The lasagna is ready. Ready. Wow. You hear the sizzle? That is a surprisingly good looking lasagna. These crispy spots here on lasagna are the best. Also, look at those layers on the side. A little bit difficult to cut. Wow. It looks really, really good. This is a three-layer Italian lasagna. Let's see. It's actually delicious. You're not choking, right? No. I made this. Can't believe I'm going to say this, especially because you seem to have absolutely no idea how to cook. Fed-A, you're getting eight here.

Really. Thank you so much. Our next YouTuber is KSI, who asked for special fried rice. So this is the kitchen, huh? Yes, welcome. Came prepared, obviously. You're making me special fried rice. You're making it for me.

Huh? You are cooking for me, and I'm going to judge and rain you. No, you're, you came here to cook. You came here to cook for me, brother. I came to London for you to cook for me. Ah! How do I turn this on? Oh my...

No. My life has lost. Okay, I'm just pouring sesame oil into the bowl. The pan? The pan. And then we just add a little bit of rice. No eggs. We crack it open and just chuck it in.

I'm not helping. Yep. Why are you cracking them from so high up? Just so it has that flavor. The eggs actually look pretty good. Not a bad start. Okay? Chuck in.

I'm not gonna tell you. Yep. Meat's already going in, okay. Prorns, ooh. I mean, these are already cut up. Yeah, that's easy. Alrighty, I've never seen anyone do this order, but that's okay. Is this bacon?

Maybe a bit more bacon. Oh, okay. Maybe don't forget the season. We add a bit of this Nick Salt. Better than... Did I put that in your eye? I'm sorry. Oh, yeah.

Oh, okay. Oh, oh. Oh, well, I'm feeling myself. I'm cooking up a storm here. What is this? Soy sauce. Soy sauce? Yes.

Oh, that's a lot of soy sauce. Nice. Fine. Oh, it smells delightful. Rice time. Look at that. Yeah. Do I look like a natural? This will be the plate that you played it on. Let's just use the table. Very gently. I'm gonna guess you don't want actual real vegetables, right?

Nah. Oh, she's smelling good. Yeah. Oh Nick, you ain't ready with this. Well, this looks so good. Okay, let's not do that again. Just lost half of it. That was the bad half. Yeah. I think this might be done.

Well, let's plate it up. Just like that. Oh, it's jumping it right on. Tadda! Nick, dinner is served. Visually, I actually like the plate. Yeah, it's different. Why are you talking like that?

I don't know. I could smell. Oh, something is off for sure. Is that sure right? The best word to describe the dish is confusing. I'm not sure how to feel. I think that's good? Some bites are good.

Some bites are horrible. But yet, it's not the worst fried rice I've ever had. That sounds like your success. I think KSI deserves C-tier. Yes! It's not a fail. Pleasure doing business with you. Our next YouTuber is ZHC.

You've probably seen him for these crazy art videos. And he thinks I'm making him Carbonara, but as you all know, he's gonna make it himself. Hey, Nick. Good to see you. Good to see you. Welcome to the kitchen. The kitchen. Beautiful kitchen.

As you may or may not know with Carbonara, there's only a couple ingredients. One more little twist. You're gonna be cooking for me. Wait, I thought you were cooking for me. Surprise. Oh my goodness. The only thing I've cooked in like the last five years

is maybe ramen. Can I get some help from my wife? She's allowed to be in here the whole time with us and can tell you everything, but you have to actually physically do it. Okay. Michelle, come on. I'm so excited.

Have you made Carbonara? Not like best. I'm stepping back. Zach, get the pot. Okay, I see three pots. You prefer tap water or like bottled water? Just use the tap water. Wait, I should probably wash my hands.

What? Where? Oh my gosh, this is your house. Just grab the salt. You gotta salt it to taste like the ocean. Taste it. Now boil it. Oh, nice, good job.

So the next step is the crisp part, the quangchalla. Oh my guess, this looks terrifying. Go grab a pan. Are you gonna show me how to use this or something? Okay. Why are you wearing the mitts? So my fingers don't get burned. How many times do you think he's cooked in his life?

Well, in the last five years, probably once. The oil of the bobbing. Ow-hoo-hoo! I actually like how sanitary he's being. Very comfortable knowing that whatever I'm about to eat is going to at least be nice and clean. Got two eggs, crack in half. Use the eggshells to kind of.

Oh, there goes an egg. Okay, next one. Try again. I got it, I got it. Done. Good job! This must be really fun for you, huh? So much fun.

Create the cheese. Estimate like half a cup. Michelle even knows some measurements here. The question is, is it actually going to work? More cheese, more cheese. It looks like a big mountain of cheese. Now time to clean up the counter. You might be the cleanest cook I've ever met.

Excuse me. And very polite. Thank you, sir. Golden Brown. Golden Brown. How do you do this all the time? That's good, that's good. All right, get the pasta.

All right, here we go. Big moment. Might want to stand back. OK. Ah! The pasta isn't a big clump right now. You're going to break it apart? Yes.

Grab a strainer. That's not big enough. Bigger? Yeah. Whoever invented that needs a raise. With this. I see Gordon Ramsey go like that. Michelle, I'm really, really impressed.

What about me? OK, now grab some pasta water. You're gonna strain the pasta. Wait, one thing at a time, I'm trying how to get burned. Just don't drop it. You're bare feet right now. Not wearing any shoes or anything. Good job.

You're done. That was so scary. Put this in there? No, put this in there. Oh, careful your hand. I was a burned you. This is no big deal. It's okay.

Pour a little bit of pasta water as you're whisking that. Do you like my Carbonira egg-y? Is this hot? No. Grab it! They say half the taste is in the look, so we got to present it. Like a Michelin Star dish. This is where your artistry is coming into play, huh?

I've watched enough of your videos to know that we need some cheese over the top, black pepper. Top it off with an egg. This is my gorgeous pasta Carbinar. I would say already visually, it's a 9 out of 10. Oh! I'm gonna break the o. Oh, that looks amazing.

This is the moment of truth right here. It's really good. I'm not normally going in for second bites in this video either, as you can imagine. I think I'm putting ZHC in S tier. I would like to thank my mom and my dad, my beautiful wife, for showing me how to cook Carbinar. Carbonara. Maybe I should put it to an A tier.

No, no, no, no. Our next YouTuber is Jester, known for his creative basketball videos. And he requested steak and French fries. I think he's going to be a really bad cook. Nick, you made it. This is how you know Nick's a real friend. A chef of his level, imagine how much it would cost to have them come in your house and make your favorite meal.

Why steak freets? Steak so delicious. And then french fries, who doesn't love french fries? One important thing I should tell you, you are actually cooking for me, and I'm giving you a rating. No, I want to do that. No, I want to.

Wait, you're not gonna cook? Bro, you said you were cooking. I'm sorry. Dude, I've never, like, made french fries. I'm gonna cut it into like these things first, and then I'm gonna cut it into fry shape. Cool. Not a bad start. I almost feel like I should double the ingredients.

I still want a meal. Like I didn't eat lunch today, guys, okay? I'm hungry. What kind of steak is this? New York prime rib beef strip. Seasoning is most important, and I like to keep it simple. Salt peppered.

What is that for? Hold on for a second. Whenever I see somebody season like this, bad, bad, bad sign. What is wrong with that? The pepper is essential. This pepper thing is low-key buns, barely coming out, add a little truffle as well.

There's the technique. It's not. Uh-oh. That never happened. Smashing the garlic to open it up a little bit. Oh. I'm gonna throw the butter in. This is how you start your steaks every time?

Yeah, butter. Got it. I feel like I put too much butter. Let's put these bad boys in there, and now let's put the steak in. The herbs are going in now. Yes. And the steak's going right in there.

And we're not even letting the butter melt fully. We're just going right in. Yeah, that's great. Alexa, set a two and a half minute timer. You seriously? Yes. This is what you do when you cook a steak. You yell to Alexa to set you a timer?

Yeah, if I don't have my phone on. That's crazy. Alexa, stop. Okay, now we're basing the steak. Wow! And you don't think the butter's burnt at all. I didn't know you could like burn butter like that. Let's look at the other side.

Ooh! That looks delicious. Let it sit until we finish the french fries. Wow, you know how to rest the herbs on top. This ain't amateur hour at my house. Now put those bad boys in. Alexa, set a timer for four minutes. Ow!

While we let these fries cook, Let's go outside your basketball court. You hit a three-point shot on the first try. I'll rank you one above whatever score I would give you. Say less. You know what time it is? All right, here we go. Oh no!

Fries should be about done. I think these look good. Let's see. Here we go. That sounded amazing. Fries on the side. Okay, like a little tower. You weren't going to wash your hands after the basketball, though. Oh, oh.

You know what time it is, isn't it? Some uncooked rosemary on there. Zero sugar ketchup. Was that supposed to be gourmet, what you just did? There it is. Meal complete. This isn't a dish. This is a spiritual journey going right through your mouth.

That's enough. Steak and fries. Visually, very confusing. I've never seen anyone do anything like that with ketchup. Now, as for the steak, I think we know this is the most important part. How sure are we that this is perfect mediumware? I would say 100%. The steak doesn't lie, so let's see what happens here.

Hear that? It's your money calling. It wants a promotion. Elevate your savings with the Scotia high-interest savings account. Always earn high regular interest rates that grow the more you save and invest. Conditions apply. Visit Scotia Bank.com slash h-I-S-A to learn more. Scotia Bank.

You're richer than you think. It's so slow. That's medium rare. Nope, that's what I call medium raw. Hmm. Seasoning is very nice. I can taste all the flavors from the garlic, the rosemary. It's one of the better seasoned steaks I've had.

even cooked me in a while. Thank you. Now, the rosemary was burnt, the butter was burnt. The fries, they could have gone for another two, maybe three minutes. I failed you, Nick. Halfway through this cooking challenge, I thought Jester was going home with an A-tier. But unfortunately, there's not much I can do about a raw steak.

Yeah. Jester's going to be placed down in D-tier. No. Next up, we have not one but two YouTubers from the Beta Squad. They think I'm making them butter chicken. Hello. Welcome, Nick. Hello, Nick.

Great to see you, brother. Very excited about this butter chicken, bro. This is the best we could have done. This is perfect. So why buttered chicken? We love Indian food. We go to Indian restaurants quite a bit. Yeah.

We're butter chicken connoisseurs. Yeah. The only other detail I'll say before I start is that I'm trying to find which YouTuber is the best chef. So you guys are cooking the food for me. Oh. It's us. And you've premed me up with this guy. Okay, you know what?

You know what you do? Cut down the onions for me. Okay, no. You know what's going to? Can I do my job? You're not good at this job. What we do is, we'll get rid of everything you just did there. Okay.

Cut through the middle there. I'm trying to be a bit thin. Not bad. So what am I doing? You're gonna put the onions in there for me. Maybe wait, but it's fine. Right now, as you can see, just cutting up the thighs. I just wanted to be a nice size where you can have good bites out of them.

See, this is my boy. And that's what he does. He holds it, because I need it. Hold it, yeah? Are you going to turn that on and you just got to let it sit? I was just going to lay it simmer for a little second. There we go. Oh, that's not on?

Not on. Ignite, I see. There it is. So now that the, um, onions are simmering. What we're going to do is flip them. Put some salt on here, just a little bit. Wow. Okay. You were okay with this form of that? Not really, but I just said, what can I do? How would you do salt? Ah, yeah. See, that's how I used to do it. Okay, now put the other things in there. Garam masala is one of the most important things for a butter chicken. Did you put tumour in already?

No, no, I haven't done that yet. I was about to, but you've stole that from me. Already the smell. Put some human in there. Come in. No, not coming. Huming. A bit more. Just keep going till I stop.

That's fine. That's enough. So the marinade is very important. What you want to do is you want to get the yogurt to put it onto the chicken and then use the same spices as the onions to marinate the chicken. Yep. There you go. Get into it a little bit, yeah?

Chunks, you see this? I don't want to make them too soft. Okay. What's your hand, yeah? If you burn me here, yeah. Now we need to put the heat up because we're going to start cooking the chicken down. You can smell the aromas. Best smelling kitchen of this video so far.

Getting some very nice golden brown color on the outside of the chicken here, which is great. I think what I'm gonna do is put this in. As you can see, we have a mixture. Some garam masala, some tomato, cashew nuts. Got like five minutes left just to cook down and then I think we should do a little. Well, no.

What you want in an Indian dish like this is you want the fat to start separating. And you can see that's already happening here. The sauce is beautifully creamy. The color is really nice. I'm actually impressed. Is it done? No, Nick.

When it comes to art, it takes time. Oh, Nick, man. Let me cook. Let them cook. Yeah, that's good, though. Is it going to be too creamy? That's not too much cream, is it? It was.

Stop prepping the rice. No, no, no. Stop prepping the rice, I said. Oh my gosh. What are you doing? Oh, whoops. That's too much rice. Presentation is key.

Make sure you don't get it on the table. Now, wait, wait, wait, Nick, wait. Bon Appetit. As you can see here, we have butter chicken, a chicken mackani with some great aromatic spices, pill out ice, and we have a garlic narn. What about his calorie? What about his calorie?

Sorry about that, Nick. Thank you. Why would you give me one plastic knife and then two silver utensils. It's very good. Can't hear out of my right here. I would eat this whole entire dish. No way.

Does he just say things to people? Right. We are the real deal. This is, and I'm not just saying this to make them feel good, a restaurant quality Indian dish. And even though the rice is a little overcooked, I'm gonna put Beta Squad in a tier. Oh my gosh.

No way. Thank you so much for this opportunity. Our next YouTuber is Zach. King. He's known for his videos where he creates mind-blowing visual illusions. And he asked me for habachi, so I have some habachi chefs setting up in his backyard. And he thinks I'm about to cook it for him, but I'm not. Zach? From a galaxy far, far away.

I'm currently filming a Star Wars project. All right, Nick, I got you the full setup. Everything you need to habachi. You're cooking. I'm cooking? Uh-oh. I've never made habachi. I don't care.

Oh, no. I feel like every habachi dinner starts with fire. fire someone like this Habash That didn't work Abash Oh yeah Whoa

It just burned down my backyard Just let your backyard on fire Okay, time to cook I think before I do the rice I need to do the vegetables Oh that's probably hot oh the volcano thing I gotta do the volcano thing Oh yeah yeah yeah yeah yeah It's more just like a fire

It didn't really work Oh you're starting with some butter now Yeah for the street All right, shrimp. Oh, I can't see a thing. We want these shrimp nice and pink, but I got some steak to do. Steaks going down right now. We have a beautiful piece of A5 Wagyu here.

We're going to put it right on there in the center. I don't want to overcook that either. No, definitely don't. Veggies, I'm just going to kind of stack them. Leave them there in the corner. Noodle time. You ready for the show? Ahbash!

Nice. Nice. The shrimp is getting nice and pink here. Your shrimp is already a little bit overcooked. They're overcooked. We'll stack them. We got the steak. I like mine more rare, medium rare.

Just gonna do some soy sauce on the veggies. Garlic? Oh, raw garlic on top of everything? I'm plating the shrimp. Some of these look a little burnt. I'm gonna say these are done too. And, oh, what happened here? Oh, wow.

Oh, you burnt the Wagyu. There's too much happening at once. All right, eggs, let's go. Oh, shell. One-handed. One-handed. This is not going well, Zach. Now, does that look good with you?

Well, it's cooking so fast. It's so hot. We're gonna just put the rice in here. I will give you credit for this. this, you have really good heat-proof hands. I do feel like it needs a lot of butter. All the Avonji's after laughing. Oh, I'm so sorry, guys.

I don't want to offend you. Now, I feel like these are definitely gonna be done. Oh my goodness, those are so burnt. Look at those crispy noodles. I know he didn't mean to do this, but this is gonna be the best bite of his whole plate. Let me try it. Is it good?

It's amazing. I feel like they mix it all together. Like the veggies into the rice? Yeah. Do they not? I'm not gonna lie, I'm pretty hungry. That looks good. Hold this Nick.

Okay. I brought something just in case. I don't know. You always have to do. tricks of your sleeve so I have a trick. The Saracha Osmo. There you go. Let it influence you in no way.

Got it. This is my home cooked first time ever habachi dish. We've got fried rice, chalmain, shrimp, and A5 Waggoo. The first thing we have to do, of course, is cut into this steak here. See if it's cooked perfectly. It's a bit raw. Let me put it back on the grill for you here.

I think I got to get everything. You gotta get a little bit. Don't you think? Yep. I'm taking a huge bite here. Okay. Okay. That's not good.

What was that? Hmm. Why are you laughing? I love the crispy noodles, even if you didn't mean to make those, those are very, very good. Fried rice is good, you got a nice char on the vegetables. The cons, there's eggshell in the fried rice.

Oh, man. The shrimp are way, way overcoached. And your workstation wasn't the neatest. Normally I'd give this a very hard C tier, but because of your outfit, I'm gonna bump Zach King up to a B tier. Oh, thank you. Let's go.

Good job. Our next YouTuber is Preston. You've probably seen him making all kinds of gaming and challenge videos on YouTube, and he requested ramen. Dude, I'm so excited to try this ramen. This is where the magic happens. Oh, you got the top ramen, dude.

Before cooking, one other thing, you're cooking me the ramen. No. It was a trap. It was a trap. Do I at least get you to be like my guideer? No. I might end up being the worst. Normally, if I was making ramen, this is all I would need.

There's a whole lot of extra ingredients. I'm going to turn the burner on. Is this wireless? It's got like Wi-Fi or what? It's going to be tough to make ramen without knowing how to turn on a stove. I can figure this out. All right, what about knives? Do I get knives?

Well, it's your kitchen. Let me find a knife, let me find a knife. I'm gonna find some knives over here. How did you do that? Should I know that? We're gonna start by bowling some water. That I do know how to do. We are putting our noodles in.

You chop some onions here. Just don't wash them, we'll just chop them. You're cutting them a little on the thick side, but it could be worse. I think they've kind of been bowling for a pretty good amount of time. I'm gonna lower the heat here. I'm putting in my first little bit of seasoning. I know you're more of a vanilla guy,

so I'm gonna start a little bit light, and I'm gonna taste the broth. That one's got a little bit of a kick to it, actually. Well, that's actually really fire. Which one was that? I think that was the Samyang ramen. A little bit of miso for some good luck. Not what it's for.

I'm thinking that maybe I'm going to need some of this. I're going to saute it. At least I think that's the correct word. So we're going to take this sauce pan over here, which is a little bit wet. I like that you're getting creative and frying in chili oil. I've never prepared one of these things before, so I'm just going to kind of tear it. Oh, that's dirty. We're respectful in this house.

Notice the ramen is still cooking. I would love a timer on the screen for how long this. This ramen's been cooking. We're all about the efficiency on our cooking. Is this supposed to smoke like that? Watch this flip. The chili oil is... It's getting like in the throat.

Put that in there? We're gonna give a little bit of lime zest. Presentation's not looking good yet, but we can flip that and we can make sure that the bok choy is on top. I'll make sure to rotate that one so the dirt's not facing upwards. Now I'm gonna add some fried garlic. We're gonna go with the whole egg over in here. Interesting choice.

Nick's got a big mouth. He can fit that whole thing. Then we have the bamboo shoots, which I love these. I just have to figure out how to open it. Yeah, there we go, buddy. You don't have a can opener? Oh, we can pluck one out now with the chop sticks. There it is.

Boom. We're just going to go for the one. One bamboo shoes. We don't need to garnish. Now we're going to go with some nori. It's almost like the mustache of the ramen bowl. Oh, you got it. Dude, do you know what I'm wearing right now?

You're wearing Naruto socks right now. And we took out the Naruto fish cake. It smells awful. Smells horrible. Oh, gosh, it does. I think it's a pretty thin slice. And that one right over here. Just for the-

Oh no, you just spilled uncooked ramen. Don't look at that. Well, it's a little bit of a crunch feature. Laying the mushrooms down. Finally, some saracha. Shoot. Sorry. Big moment here.

S-U-B-S-U-B, sub. Now presenting the spiciest, most amazing, subscribe ramen. Forever by watching, subscribe to Nick's channel. I thought I would get a little bit of brownie points if I did the subplug? Smart. The first thing I'm confused about

is the entire unpeeled egg. More of like the decoration. Second, these Naruto fish cakes, are cut three times too thick. The ramen, I'm worried, is gonna be very overcooked. I'm gonna guess this has been cooking for around 20 minutes longer than it should have been. These noodles are some of the most overcooked ramen noodles.

That's got a good smell. It's actually very well balanced, surprisingly. I know you didn't mean to do that, but it's pretty well balanced. I gotta take into account how messy this whole area is here. This is awful. But your broth was very tasty. With everything taken into consideration,

Preston is getting C tier. Hey! Are you happy with that? Yes, I am. 70% is all you need to pass. Our next YouTuber is Faye's Rug, known for his gaming, challenge, and family videos. And he's requested dumplings.

Yo. Nick, welcome, welcome. Thank you for coming. I am so excited for these dumplings. I know, I know. Why dumplings, though? Because I love them. Well, that's good.

Because you're making me dumplings. Huh? Like me? By myself? I got you the really viral dumpling roller. Yes, I've seen that on TikTok. The only problem is I've never seen it completed. It just falls through.

It simply does not work. Oh, gosh. Okay. I am a rookie in the kitchen, but I've watched so much food network. I've watched so many TikToks. I've watched a lot of your videos, but can it translate to me in the kitchen? I'm going to start by chopping up some of these garnishes. Can I just say really fast?

Really? Solid knife skills. Thank you. There we go. Like, I don't know kitchen etiquette. You know what I mean? Throw or whatever. I think we got to chop these up into like small pieces.

Should I back up? You should back up. Cool. Hold on. You see all the shells of garlic that you're chopping into everything, right? But you like the shell of garlic from what I, like, did my research on you? No. That should be good right there.

So we're going to work on the cabbage now along with some green onions. And we go. Watch the fingers. Gentle. Gentle, gentle. You're gonna bruise the onions if you got them like that. You can bruise onions? And you didn't wash them, right, or anything? I thought they came washed. Throw it in the bowl. Next is the pork.

There goes the pork. I like that sizzle. Oh, shoot, why is it sticking to the bottom? Bro, this is a disaster. We're gonna start with some white pepper. You know, I'm gonna tell you this right now, okay? This is the first time I've seen anybody cook their pork before making the dumpling filling. Oh, yeah, I do things in reverse sometimes. No, it's not like that, though.

Yeah, yeah, no. This is the rugway. Get some soy sauce. It'll help to open the top. Oh yeah, probably. That smells really good. Don't you like the smell of that? Smells amazing. We're gonna add vinegar.

It's time for the fun part. Grab the dumpling wrapper and use the device. And we are gonna wet the inside. We're gonna take a decent amount. We don't wanna overfill it because then it won't fold. Moment of truth, I've always wanted to do this. Oh my gosh. Stuck.

Wait. Stop it. Stop. That's kind of insane. Let's see if we can go two for two. Let's get that ginger in there too. Here we go. No!

We rejected it! One way or another. Yo, that's actually not bad. Your steamer's ready. Whoa, whoa, whoa. Okay. All right, let's make a few more, maybe. A couple more, yeah.

It's time to put the dumplings in the steamer. Close it up, and we let them steam for about two and a half minutes. I think they're done. Oh. Dude, look. it how shiny and moist they look. I'm just going to go on with a little bit of chili oil. Okay. Ooh, that looks good. Now to finish, some green onions. It's a little messy, but as for the taste.

Let's see. Oh my gosh. It's delicious. Really? Yeah. Oh my gosh. I was very nervous that you cook this pork here, but it's good. You develop some extra caramelization, extra flavor in the pork that I've never tasted in a dumpling before, which I love. The flavor, though, is a lot better than these visuals. I don't understand why you rush the plating. Taking all of that into consideration, I'm going to give phase rug beat here. Our next YouTuber is MKBHD, the biggest and best tech reviewer on the internet. And I am making an In-N-Out burger. What's up, Nick? How's it going? I'm good. Why did you ask me to make you an In-Out Burger? We don't have them on the East Coast, so every time I go to California, I get In-N-Out. But I'm not in California. Exactly. You don't have to be in California

Yeah, because I can make it anywhere. How close do you think this will be to the actual In-N-Out burger? What makes that question tough to answer for me is the fact that you're making me the In-N-Out burger. Oh. Everybody on your team seems really amused about that. You love In-N-Out! Get cooking. So I don't get instructions.

Do you need instructions for a burger? Well, there's a lot more than a burger here. Let's make a whole bunch of sauce. We're starting with a base of mayo. If you can't figure out how to squirt mayo out of the thing, we have a bigger problem. Already I'm impressed that you knew that the base of the sauce will be mayonnaise. But then I'm gonna ruin it with no idea how to do the rest of the ratios I'm gonna go by color start with a little bit of mustard and see what that does to the color. You're going for that orange in and out color Exactly. This is already mostly yellow, so I think we need more red. Oh, we're getting somewhere. Can I get a spoon sushi?

Appreciate your dog. Do you cook ever? I cook. I don't chef. I follow instructions. I have cut part of my finger off with a knife before Just letting you know. I don't know why that would be helpful for me. I don't think I've ever seen anybody cut a lemon down the middle like that. How else do you cut a lemon? That's not far off. I'm starting to get optimistic here. See if you can figure out a pepper grinder. Oh, it's a grinder. I didn't realize. I'm glad you said that. I'm really happy with where we are with the sauce. I'm going to cut some tomato slices. You're cooking with really great precision so far. How I edit videos, man. Let's get some lettuce. The technique you're using when you hold stuff is bad. The result of it is good. So do you want your onion like raw, like just the rings, or do you want like chopped caramelized? Let's go caramelized.

I was hoping you wouldn't ask that. Okay. Watch your finger. Yep, yep. Every time he's close to the finger. Check out the dice. That's very impressive. Why are you crying?

Because I don't cut onions very often. Let's turn this on. All right, let's start with a third stick of butter and just start to melt this down. I think you're a better cook than you're letting on. There's just no way that you just know how to do all this. Little salt. Finally, someone's using enough salt.

This is going weirdly very well. I don't like the way you said that. Here's our caramelized onions. Can the sous chef move this out the way? Call me the sous chef again. You are down one grade. I would like a double, double, please. You want to double double.

Is there a time limit here? There's no time limit per se, but you are making fast food. Salt, pepper, seasoning, I like it. Let's get back to the pan. Ooh, this is cooking fast. How about we don't set off the fire alarm? I don't even think I have a fire alarm. That's not legal.

I would smash him as hard as you can. Did you just break the spatula? Watch his next video be a tech review on this spatula. Now you're cooking. That is satisfying. I'm curious everyone in the comments below if anyone looks at these burgers and thinks they look burnt. In my opinion, this is what you want.

You want a nice crust on there. And I'll put the cheese on. So quick toast to the buns. Yeah, finish the melting process. How do you even know to do this? It's definitely been in the instructions before. I'm very impressed that you knew that. Now the rest is just purely based on how I think they do it at in and out.

I hope I don't get points off if this is wrong, but this feels like the way it should be. Sauce looks very good. Carmelized onions on next. Burgers going on that. Get some good lettuce on here. Some tomato on the top. That's a double double.

Stand right there. Stand right there. Order 67. No. Order 68, 69. That's me. Yeah, there you go. That's your order here?

Thank you so much. They ordered our most famous item, the in and out double double. Two patties, two slices of cheese, lettuce, tomato, our secret sauce, and some grilled onions on it. I'm so nervous right now. Are you?

What if it's not good? These would be cooked. Not bad. Yeah. Okay. Cheers. I hope I got a good grape for this. This is really good.

Let's bring up the ratings chart. It's a little too salty, but it's still S tier.