- Plate a beautiful carrot, right?
That's the plan?
You got it bud!
[upbeat instrumental music]
- [Camera Operator] In this challenge
you'll have one minute to plate a carrot.
- One minute?
- One minute.
[laughs]
- Ahh, the good ol' competition.
- All right, done. [laughs]
[soft drum music]
Ooh, I'm touching the carrot.
- [Camera Operator]
Don't touch the carrot.
- Oh so sorry.
- First of all, I don't
eat cooked carrots.
I think they're gross.
This is gonna end up in a
small bowl to the side of this.
Which will be reserved for a
dog or something like that.
- My thought process is that this dish is
just gonna be judged on aesthetics.
- I know I'm gonna take
this carrot top off
and throw it out.
Anybody who tells you that
carrot tops taste good
are lying to you.
- My plan is to make a Harissa vinegarette
with Harissa, lemon juice, olive oil.
- I think I'm gonna go with
a typical Argentinian salad.
Why not?
- Then I'm going to cut the
cooked carrot in oblique shapes.
I'm gonna peel the raw carrot
and then shave it into ribbons.
I'm gonna toss that with the dressing
and finish it with some
chopped pistachios,
some of the carrot tops.
And some Aleppo pepper.
- Can I think for a sec?
- You can think for a sec.
- Oh my God, Gaby what
did you do to the carrot?
- I'm gonna do a carrot Raita.
That's my plan.
- I think I'm gonna pair it
with some hard boiled eggs.
And make a little dressing
with some olive oil, lemon, salt.
- I kind of like the idea
of just combining the two,
slicing them simply, but then kind of
arranging them in a sort of
non-hierarchical way on this plate.
And then just killing them
with some cool toppings.
- I think in the interest of time,
I'm gonna grab a mandoline,
the julienne attachment
and get some nice little match sticks
and kind of make a carrot Rapee.
So, I'm gonna make, kind
of a mustardy vinegarette.
And toss those together,
maybe a little nut,
and some cilantro in there.
And then just have a
little tuft on the plate.
- Okay, can I gather
- You can gather
things.
- A few things?
- Where do you keep the
mandolines in this joint?
- Salt, oh what's this?
- [Amiel] Where do you
keep the mandolines guys?
[plastic crinkles]
- [Camera Operator] Are you
just raiding Andy's station?
- Well yeah he's got, you know it's,
this stuff looks a lot closer
than the spice cabinet.
He's got all the little,
did he use this already?
- [Man] He hasn't gone yet.
- [laughs] Oh no.
Oh, let me steal Andy's cutting board.
We'll start with that.
- I stole this from Andy the other day.
That'll be Andy.
Oh God, oh God.
Just gonna pretend that
didn't happen or whatever
that's fine I can handle it.
- [Amiel] Where do we
keep the attachments?
Oh fucks sake.
- Ooh hello.
- Hi!
- [Priya] Lemon ha ha hey, okay.
- Sumac, shh.
Hurry up!
- I'm just looking for a mandoline
with a julienner attachment.
Like the julienner blade.
I haven't been able to find one so far.
- [Brad] Oh I'll use my Furikake
that I recommended earlier.
- Honey, salt.
Soy, olive oil.
- Looks like you've done
a little homework here.
- Hey, hey, hey, I was using this stuff
for a marinade the other day
and that's like basically
the exact same stuff
I'm gonna use here.
- Oh that's the oven, ha ha.
- [Camera Operator] Make
sure that the carrot
is still the star of the dish.
- Now you're scaring me.
You sort of need the egg
on a carrot and egg salad.
So, am I disqualified?
- I'm just looking for the
little juilenneer attachment
for a mandoline.
- Oh god.
- Wait let me move my eggies [gasps] shh.
- Can I pour it?
- Andy, get your head
in the game!
- What?
- Take the caps off
the bottles
- No no no.
I'm, I'm.
- It's gonna go so fast.
- But I'm just wondering.
- Come on.
- Wait, you're saying.
- I don't want you to go down
like I went down.
- Can I pour things in, no?
- Yeah.
- What?
- [Camera Operator] The time only starts
when you touch the carrot.
- Oh.
- [Brad] They really did
not explain the rules
They want to see us fail.
You have to think like they think!
- Make a little dressing.
Dijon mustard.
Pinch of salt.
- Squeeze one lemon.
- Is this being timed?
We're not being timed here right?
- Black pepper.
Little bit of cilantro.
I'm not gonna us the
mandoline at all anymore.
Forget the mandoline.
- Well I'm gonna,
from when I pick up my
first ingredient maybe.
The carrot's not gonna be my
first thing that I pick up.
- [Camera Operator] Do you
wanna talk about really quickly
why you're adding an extra
challenge to yourself?
- Oh, I'm trying to really
do this in one minute.
'Cause I had took the challenge literally.
So, I'm being literal about it.
- Let's begin.
- Okay.
- All right, cool.
- Okay, ready?
- Everyone ready?
- Oh [speaks in foreign language] okay.
- All right, okay.
- Three, two, one, go.
- Ooh.
[soft drum music]
- Ordinarily I'd like to
soak these in ice water
to get them kind of nice and crispy but
I don't have time for that.
- Ooh ahh.
- I'm not gonna do much to the carrot
because I think carrots
are amazing by themselves.
- Oh, ahh.
- Salt to season, wah boom.
[laughs]
- This is so [bleep] stressful.
- [Brad] Little bit of olive oil on there.
And we'll do a little bit
of Furikake just for fun.
- [Woman] Ten.
- Lemon.
- Oh yeah, right down to the line chef.
- [Woman] Four.
- Salt!
- Three.
- Oh my god, ahh!
- Two.
It's time.
[laughs]
- [Brad] Done!
[laughing]
[crew applauds]
- Well it's a sad salad for one.
- That was so hectic.
- Let me take the little--
- Nope, nope!
- Nope, can't take that out?
- Nope, nope, nope.
- All right.
- I, it's not quite there.
I wanted some of the greens kind of like
more dispersed evenly and I
wanted a touch of soy sauce
in there but it's fine.
It's got honey, lime juice, olive oil.
Got salt, Nori powder,
and it got Gochugaru, Korean chili flakes.
So honestly if I, I mean, might I?
No?
- Ideally what I would do
but there wasn't enough time,
is for me to place the
carrots cut side down.
So they're all kind of, act
like they're standing up.
But I knew there was no time to do that.
So I just used a ring mold so
it looks as clean as possible
and I had a damp paper towel
just to kind of make it
but keep it tight.
'Cause I think it was very
easy for things to get loose.
It's maybe like a very small maybe a
early course of a annoying tasting menu.
But at least it looks like a dish
and that's what I was going for.
- [Camera Operator] Tell me what this is.
- Okay, this is something
that I grew up eating.
It's a grated carrot salad
with a Chhonk or tempered spices.
Made with mustard seeds
and 'cause I couldn't find curry leafs
I used the little leafs of the--
- No don't touch!
- Ope.
The leafs of the carrot which
crisped up really nicely.
And then I hit it with
some lemon juice and salt
and that's it.
It's a really simple salad
and it's really good.
- Can I fix it?
- No, no no no.
- My teeny tiny representation
of egg and carrot salad.
Because you say it has
to be mostly carrot,
I only put one piece of egg. [laughs]
- Not so bad looking, right?
- It's beautiful!
- I think that I made a dip in a minute.
And it looks rustic AF.
And also colorful and very post-modern.
Yeah, my thing with food is like,
it can't just be beautiful,
it has to taste good.
So I spent a good amount
of time making sure
that there was flavor and maybe not
that much time making it beautiful.
But if something is
delicious, it is beautiful.
Do you know what I mean? So
that's, that was my approach.
- I'm not super mad at
what I just made though.
- How do you feel about that?
- I feel great about it.
I feel like I nailed it.
- Yeah, shit, I've paid for worse.
- [Camera Operator]
Introduce our dish here.
- [laughing] I feel like such a dick.
So yeah here we have carrots two ways.
We have 'em raw, and then
lightly stemmed or poached,
whatever they did.
Then we finished it with
a little bit of salt
and olive oil and Furikake.
All right, bon appetit.
- It doesn't matter.
This really doesn't matter, okay.
I mean, it matters you guys,
but it also doesn't matter.
You know what I mean?
It's just a carrots, a couple carrots.
