Nick DiGiovanni - I Cooked Against Every YouTube Chef

Episode Date: April 7, 2026

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Via Rae. The voice that we love. 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. I'm a 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. Uncle Roger 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. Hello. I can do this.

Two chefs, please bring in the ingredients. What? This just got real. In front of you is everything you'll need to make this egg yolk raviolo with king crab and burblanc. 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. Ah, I actually are 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. hot water, we're gonna steam the king crab. Crab 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 greens. 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.

Lid on, screw it nice and tight. I 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 next. Just remind me of my childhood talking over my mom and dad yelling.

Grab a small bull, 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 cheesecloth. 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.

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. Bring that in. Ice bath, ice bath. Why is that to be so heavy? The king crab is done. Grab your tongs. Hot, 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. Whoa. Even crap do cold plunge now. Move that off to the side. We need to clean the crab. Grab those scissors again.

Oh boy. Crab legs. Oh, wow. You'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. Look at this. Nice and floppy. Hugo, 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't 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 have 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? 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 is so fast. Well, of course, it makes sense. All by how she does is you use egg yolks on his video, so it makes sense. Holly up, guys. Come on. Bayashi, can you help me? Yeah, sure. Thank you, bagashi.

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.

Grab your bench 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. Biaschi, what are you doing? Uh, is this? Uh, no, no, it's not. That's your final plate. Oh, no.

Oh. That's not good. This is not fair to Paiashi. He needs translator. No translator here? Get in there with your hands and start to need. Quick, quick, quick. One thing about Nick is he moves fast.

Uh, can I get some regular man gloves? What's this like extra extra 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? Yeah, of course.

Just a little bit? Yeah, of course, go ahead. No, take more. Is this fine? Okay, yeah. I thought he was gonna hurt me. Let's later. 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, yo. 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 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 cord just 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 going to 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. Ooh, yo. That goes in. Bada bean, by da bone. Then grab your lemon and a microplane. Add in some lemon zest. That'll give some nice acidity to the filling. It 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 Ralph's loose, he's going to beat you up, so Unclearge is sked. That's a true statement. Everybody going to get it. Add that crab filling in. Then mix it all up and season to taste.

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, 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 shop that shallot nice and fine. Shallet, shalot.

Oh, come on, Nick. Chef Rush is so quick. Chef Rush, not talking. He 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 olive 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. Woo-yo! Whoa! Oh, there we go. Yo! Oh my god.

Oh, look at this walk hay, flea. Oh, you're saying the dragon, baby! Mine 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 Bur Blanc. That is the hardest sauce ever.

I've never gotten to right. Sauce so easy. Eat 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, see you here. Container.

Uncle watch, I have no more container. Hi. Oh, right in front of you. It's right in front. Hiya. 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, it's 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 thinnest setting possible into a beautiful sheet. Mine can't even reach that far.

reach that far. But Ashley, what are you doing? That's too low. What? I can fix. I can fix. Mine is just not coming out. Chef, what is going?

How? 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 maxed the meat guy. We're going to make pasta. The pasta sheet is going to do most of the work for you if you do this correctly.

No, no, no. Uncle Roger, what are you 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 like making ramen, but different. That's right, but don't push it. Dun, done for you. Oh, look at that. There you go.

Once you've got your beautiful pasta sheet, flower 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. Listen, you're only making one beautiful egg yolk raviolo. 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 with the crab ricotta filling. You're going to make a beautiful nest in a circle, just big enough for that. egg. 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. Guga. And I don't have any more eggs. Come on! Do you have more eggs? Anybody? Ah! Ha! Ha! 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 top of the other one. This is Way too intense. And shape it ever so carefully. Do not break your yoke 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 it 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. Nafu Nick very posi 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 do. 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 three. top of our king crab dish, and then cut some really nice super, 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.

10 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 wet, the green thing?

Yes, yes, yes. 10 seconds. What? Can I get a little deal, man? Slipping for it. Thanks, sir. Yes, sir. Five. Four, three, two, one, hits up.

This is the best I can do. Look good, give me five. 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 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. Whoa. 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 Gornasheli. Whoa! No way. Come on! 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. 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 going to break?

Yes. I'm nervous for you. We're going to say, in the phone, all the world can be a guy of the finance. Not need to have a gross monger in art, to play to golf, or to be a pro to the crypto. No, no, no more. In any way, you have always

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T-D is made to you help. Telecharge it right now. It probably just got ever so slightly

overcooked. This is their first time making it. Owas. Flavors are really good. I'm just missing that dramatic egg break. It might hurt you in the comments a little bit there.

Aligato. Next is Guga. Mm. Are you ready? Yes. I need you to just exude positivity towards this. Minimera. Minimra.

Ooh. Literally perfect. Let's see your filling. Mm. 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. 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 gonna say. Crap me to turn. Hey, hey, hey, hey, hey.

Don't judge yourself. Okay, okay. I feel nervous. Sauce is fantastic. Ooh. Where do I taste in now? It 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 say. Are you ready? Yes.

it. Oh, oh, oh, oh, oh, oh, oh, oh, wow. Beautiful. Nice, nice. It's so sensual. The cook 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, leave with a smile. Good, 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 me. I'm a Let's see the cook. Let's show. Oh, ooh.

It's all right. It's okay. How could that possibly be a 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 shell. So I'm going to let everybody do the math on that. math on that. Hi. Hello.

I'm a little intimidated. I am as well. You didn't exactly follow the rules that Nick set. What's he gonna 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 gonna 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 gonna break, even if it's overcooked, because it's, even the egg is afraid of you. Oh, tell-tale sign. Look that. 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, my, me, me, me, me.