Compliments to the chef @ryan
Subscribe to help us become the #1 food channel :)
Thanks to the following!
• In case you didn't notice, we have a new kitchen! Shoutout to Emily's Interiors for designing our amazing new kitchen and RemodelWerks for building the project that you see in this video. Hope you guys like it, visit their website for more information (www.remodelwerksllc.com)
• Zack Jonas for designing Ryan's incredible chef's knife (www.jonasblade.com)
• The Wagyu Shop and San Francisco Meat Co. for providing all the incredible steaks for this video (www.sfmeatco.com)
0:00 - Introduction
0:34 - Baseline Test
2:51 - Knife Badge
10:54 - Seasoning Badge
16:52 - Searing Badge
24:19 - Sauce Badge
30:29 - Baking Badge
33:49 - Plating Badge
36:00 - Beef Wellington Cook-Off
48:16 - Final Results
Follow for more:
https://www.youtube.com/@NicksKitchen
https://www.youtube.com/@chef
https://www.instagram.com/nick.digiovanni
https://www.facebook.com/nick.digiovanni
https://www.tiktok.com/@nick.digiovanni
Subscribe to help us become the #1 food channel :)
Thanks to the following!
• In case you didn't notice, we have a new kitchen! Shoutout to Emily's Interiors for designing our amazing new kitchen and RemodelWerks for building the project that you see in this video. Hope you guys like it, visit their website for more information (www.remodelwerksllc.com)
• Zack Jonas for designing Ryan's incredible chef's knife (www.jonasblade.com)
• The Wagyu Shop and San Francisco Meat Co. for providing all the incredible steaks for this video (www.sfmeatco.com)
0:00 - Introduction
0:34 - Baseline Test
2:51 - Knife Badge
10:54 - Seasoning Badge
16:52 - Searing Badge
24:19 - Sauce Badge
30:29 - Baking Badge
33:49 - Plating Badge
36:00 - Beef Wellington Cook-Off
48:16 - Final Results
Follow for more:
https://www.youtube.com/@NicksKitchen
https://www.youtube.com/@chef
https://www.instagram.com/nick.digiovanni
https://www.facebook.com/nick.digiovanni
https://www.tiktok.com/@nick.digiovanni
Category
🗞
NewsTranscript
00:00Thanks to YouTube Presents for sponsoring this video.
00:02This is my friend, Ryan.
00:03Some people say he looks like Gordon Ramsay,
00:05but he certainly doesn't cook like him.
00:07Ah!
00:10But over the next 24 hours,
00:12I'm gonna teach Ryan how to cook.
00:13I'll put him through an intense culinary bootcamp,
00:15and at the end, he'll attempt to cook
00:17a perfect beef wellington,
00:18one of the most challenging dishes in the world,
00:20all by himself.
00:21If you're watching this video right now,
00:22you're going to be a judge.
00:23So please, once you finish the video,
00:25go comment down below and leave my beef wellington
00:28a rating out of 10.
00:29Apron on.
00:30If and when you deserve it,
00:31you'll earn a chef's coat just like this one.
00:32Before we start your official training,
00:34I'll need to run a few quick baseline tests
00:36to see where your skills are at.
00:37Let's do it.
00:38First up, I want to check your knife skills.
00:39Please dice this onion.
00:40Dice the onion?
00:41Like into dice shapes?
00:45This is how I do it.
00:46It's also how I cut apples.
00:50Is this wrong?
00:53What is that?
00:54You're underlining something aggressively.
00:57Oh.
00:58That thing again?
00:59Did you really just cut your finger?
01:01Oh my God.
01:02Yeah, cooking's hard, cooking's hard.
01:06Second test, I'm going to taste your palate.
01:07I have the palate of a five-year-old.
01:09In front of you are a variety of different broths
01:11that are the base and foundation
01:12of a lot of popular dishes.
01:14You know what a stock or a broth is, yeah?
01:16Like investments?
01:17You're going to go down the line.
01:18I just want you to simply tell me what they are.
01:21All right.
01:21Start right here.
01:25It's a little bit of potato.
01:26First one, potato broth.
01:27Potato broth.
01:28Okay.
01:31Is that meatloaf?
01:32Try it again.
01:33Okay.
01:34Chicken.
01:35Chicken on this one.
01:36Chicken and rice.
01:40Oh my gosh, I have no idea.
01:41I'm so bad at tasting things.
01:43Corn.
01:43I don't know.
01:44I don't know, Nick.
01:45Best guess so far, I would say.
01:46Really?
01:47Yes.
01:48Okay.
01:50This one's a little lighter.
01:51Beef with a hint of sweated onion.
01:55That was water.
01:56Let's move on.
01:57For our last baseline test,
01:58I'm going to put on a blindfold.
02:00I can't see anything.
02:01And I'm going to put on some headphones
02:03and play some loud music.
02:04All right.
02:05Is this the test?
02:06Ryan, can you hear me?
02:08I'm going to hand you different pieces of kitchen equipment.
02:10You should be able to know what these are
02:12with no vision, no hearing, no nothing.
02:13Purely by feel.
02:14You ready?
02:15I love it.
02:16Let's do it.
02:17First item.
02:18Okay, that's a skillet.
02:20I'll take that as an answer.
02:21It's a small fry pan.
02:22Good job.
02:22Oh yeah, let's go.
02:26Oh, that's a whisk.
02:28So far, this isn't so bad.
02:31Is it, it's a skillet with holes in it?
02:34Why does it have holes?
02:39Oh, what are these called?
02:41Grabbers.
02:43I'm not going to give you credit for that.
02:44Last item.
02:46What is that?
02:47What does that do?
02:48Oh, it's a can opener.
02:52From the baseline test,
02:53it is clear to me that we're starting from square one.
02:55I would even call it square zero, actually.
02:56Square zero?
02:57I'm not even sure he knows how to boil water, guys.
02:59Come on.
03:00I got one more test for you.
03:01Okay.
03:02Ryan, what is this?
03:06It's a knife.
03:07Wrong again.
03:08What?
03:09That right there is your knife.
03:11That's your brand new chef's knife.
03:12Are you serious?
03:14With that right there
03:15and the skills I'm about to teach you,
03:16you're going to be able to do anything in the kitchen, Ryan.
03:18I'm telling you right now.
03:20Now, are you ready?
03:22I'm ready.
03:23I'm going to try that again.
03:24Are you ready?
03:25Yes, chef.
03:26The way your training will work is very simple.
03:28For me to feel like you're actually ready
03:29to cook that beef wellington,
03:30you'll need to earn six different badges,
03:32each of which represents a very important culinary skill.
03:34That makes total sense.
03:35I'm excited to hopefully earn them from you.
03:37First, we'll sharpen your knife skills
03:38with your brand new knife.
03:39The proper way to hold a chef's knife,
03:41your pointer finger and your thumb,
03:42you'll wrap around the base of the blade of the knife.
03:44Your other three fingers will wrap around the handle
03:46just like that.
03:47It gives you that full control
03:48and it kind of makes it an extension of your arm.
03:50You're not chopping so much like this, okay?
03:52Even though it sounds like that's what a knife does,
03:55you're moving forward in a nice rhythm.
03:56You need to be able to do this with your eyes closed.
03:58Wow.
03:58The first ever skill that I learned at a restaurant
04:01was chopping chives.
04:02And it's one of the most difficult things to chop properly.
04:04But if you can learn chives, you can learn anything.
04:06All right, just diving right in, that's fine.
04:07In your baseline testing,
04:08I noticed that you were exposing your fingers.
04:10You even cut yourself.
04:11I cut myself a little bit.
04:12You need to use something I call the claw method.
04:13Make your claw on the cutting board like you're a dinosaur.
04:15Oh.
04:16You pretend you're a dinosaur sometimes anyways, right?
04:18Yeah, I do.
04:19I've seen you do it.
04:20I do that in private.
04:21So pretend you have that claw like a dinosaur, okay?
04:24Okay.
04:25That's how you're gonna hold the food.
04:26Your finger serves as a guide for the blade.
04:28And so what that's gonna do
04:29is make sure you don't get cut.
04:30As I go, I'm using the claw method on this side.
04:32I'm gonna get that rhythm down, right?
04:33And all I need to do is I just need to start going forward
04:36and look how small they're gonna chop.
04:37And as you go, you can start moving faster
04:39and faster and faster.
04:41And you're gonna be able to do this by later, okay?
04:44I promise.
04:45I'm gonna be able to do that?
04:46You are.
04:47If you can chop these, you can chop anything.
04:48Okay.
04:49Put this on your left hand.
04:50You can't cut through that.
04:52You can feel fully comfortable
04:52knowing you won't chop that finger.
04:53Now, I want you to hold the knife like I showed you
04:55and try to show me that rhythm.
04:57All right.
04:58Index finger, thumb, wrap around.
05:01And it's all about the rhythm.
05:02It feels really good.
05:03But just again, get the flow down.
05:04Okay, yeah.
05:05More flow.
05:06More rhythm.
05:07Me and Ryan have rhythm.
05:08We do.
05:09I want you to practice with those gloves
05:10using your fingers as a guide.
05:11Pretend you're cutting your way down something, okay?
05:13Start over here and move your way this way.
05:15Until Ryan can get from this side of the board
05:17all the way down to the other
05:18without chopping off his finger
05:19or getting out of position, we can't move on.
05:21You're very stiff and tense, okay?
05:23Loosen up a little bit.
05:23Let your arms go a little more limp.
05:25Oh, so you're cutting your pinky there.
05:26You would've just cut your finger off.
05:28If I didn't have these on, my pinky would be cut off.
05:30You would've just cut your pinky off.
05:31You see what I'm saying?
05:32Start from the top.
05:33Let's go through the checklist.
05:33What do we have?
05:34I've got my claw.
05:35I've got my knife in position
05:36with my index finger and my thumb on the blade.
05:39My three fingers are wrapping around.
05:40And now, rhythm.
05:43Chop a little faster.
05:45That's perfect.
05:46It actually looks better when you chop faster.
05:47So you're getting more comfortable.
05:48You're getting the rhythm down, right?
05:50I think you're ready for this.
05:51Grip the chives from the front
05:52and you just wanna make sure
05:53you're lifting high up enough each time
05:54that you can cut off some of the chives.
05:55The goal is to make some nice, small chives
05:57like I made here.
05:58Remember, Ryan, all of this is gonna earn you this patch.
06:01I want that patch so bad.
06:02Go ahead.
06:03Yes, chef.
06:04Now bring those chives in.
06:05Come on.
06:06Nice.
06:07Nice.
06:07You need a little bit more distance.
06:08Pull it further back and further forward.
06:10Ryan has not cooked at all before
06:12and look what he's doing right now.
06:13This is so fun.
06:14These are pretty good chive cuts, Ryan.
06:16That's the best thing I've done.
06:17Now we need to learn how to cheat your hand slowly back.
06:19Yeah, I was so tense on the chives,
06:21I didn't have any ability to move.
06:22So watch my fingers when I go, okay?
06:24I'm going one finger at a time.
06:25You are.
06:26See?
06:27I see, okay.
06:28I'm kind of inchworming all the way back.
06:29Let's start from the top here.
06:30Inchworm those fingers back.
06:31Nice.
06:32Nice.
06:33Look at Ryan go, guys.
06:34Keep inchworming back.
06:35You can be slow if you need to be slow.
06:36Just try to get those nice, chopped chives.
06:38You can do chives, you can do anything.
06:40Dude, look at that.
06:42I mean, are those good?
06:43I can only really find maybe like three or four long chives.
06:47The rest look fantastic.
06:48Do you feel ready for the final test to get the badge?
06:50Nick, I wouldn't lie to you.
06:51I'm ready.
06:52To successfully earn the knife skills badge,
06:54you're gonna need to do three different skills
06:56in 10 minutes.
06:57Break down this chicken, segment this orange,
06:59and chop this cucumber.
07:00I'm gonna demonstrate first.
07:01You're gonna watch.
07:02If you can do it and you do it properly,
07:03you get the knife skills badge.
07:04Awesome.
07:05Let's do it.
07:06Give me that.
07:07All right.
07:08Watch carefully, because I'm only gonna do this once.
07:09Chicken.
07:10Lay it in front of you like that.
07:11You're really cutting through all the joints.
07:13Okay.
07:14First thing is you're gonna cut right in here
07:15and you're gonna break out both of the legs.
07:17Whoa.
07:18See how the bone pops out?
07:18Yeah.
07:19Go inside where that bone popped out.
07:21Crunch.
07:22Oh my gosh.
07:23Feel right in the middle where the joint is.
07:24Once you find it, drum, thigh.
07:26Boom, boom.
07:27That's two so far.
07:28We're moving so quickly, Nick.
07:29Same thing on the other side.
07:30Now we got the wings.
07:31Easiest way to do this, hold the bird up by the wings,
07:33cut all the way around.
07:34Boom.
07:35Look at that.
07:36There's the wing.
07:36That's the wing.
07:37Same thing again.
07:38Is this crazy?
07:39I can't believe I'm gonna try to do it.
07:40No, you are gonna do it.
07:41I'm gonna do it.
07:42Cut all the way through.
07:43Wing, wing, thigh, thigh, drum, drum.
07:45Now we just got the bird left with the breasts.
07:46You really just wanna cut through the middle.
07:48Be careful, but run the knife as close as you can
07:51to the bones of the chicken.
07:52And from there, we get a nice chicken breast.
07:54Other side, same thing.
07:55Cut as close as you can to the actual chicken carcass.
07:58Two breasts, two thighs, two drums, and two wings.
08:01That's how you break down a chicken.
08:02Next one is segmenting an orange.
08:03This one, quite simple.
08:04Turn the orange on its side,
08:05chop off the top, chop off the bottom.
08:07Cut around the edge of the orange.
08:10You're gonna go all the way around the whole orange
08:13and then over a bowl, follow those little white lines.
08:15Come in with the knife on each side, boom.
08:18And the final step, you'll be tight on time at this point,
08:21is chopping a long cucumber.
08:22So with this cucumber, I'm only gonna make you chop half.
08:25I'll chop one half, you'll chop the other later.
08:27We just wanna get nice, thin, consistent slices
08:29of cucumber as we go all the way down.
08:31And again, you're gonna be running tight on time
08:33at this point, but you just need to make sure
08:34that you keep going, going, going, going, going,
08:36and get those nice, fast slices of cucumber.
08:38And as long as they're generally the same size all the way,
08:40you'll be good.
08:41Your 10 minutes starts
08:47now.
08:49Go, go, go.
08:50Chicken now.
08:51I don't know, I don't know.
08:52Beautiful.
08:53You don't have to be so gentle with it.
08:54Break it open.
08:54Okay, I don't remember really.
08:55There it is, there it is.
08:56Okay, so I cut off the leg.
08:57Boom, pull that away.
08:59Find the joint, find the joint.
09:00Boom, right there.
09:01There it is.
09:02Thigh, drum.
09:03Break it out, break it out.
09:04You got it.
09:05You're like a pro chef right now.
09:06Come on, slice all the way through.
09:07Beautiful.
09:08Another drum, another thigh.
09:09Those are done.
09:10Two minutes gone, Ryan.
09:10Two minutes?
09:12Two minutes gone.
09:13I just started.
09:14Oh my gosh.
09:15There you go, Ryan.
09:15Now the hardest part, flip it over.
09:16Time for the breasts.
09:17Okay, all right.
09:18You got this.
09:19Seven minutes and 22 seconds left, Ryan.
09:21Oh my gosh.
09:21All the way down.
09:22Beautiful, beautiful, beautiful.
09:24Yes.
09:24Oh my gosh.
09:25There's your breast.
09:26Heart is racing right now, Nick.
09:27Not the best breast I've seen.
09:28Okay.
09:29Chicken.
09:29Done, get that out of the way.
09:30Chicken, okay.
09:31Go, go, go.
09:32Orange.
09:33Chop off the top.
09:34This is gonna be tight on time.
09:34Oh my gosh, come on.
09:35All right, there's that.
09:36Okay.
09:37You need to move a little faster though.
09:38Slowly shimmy it all the way around the orange.
09:40Claw method is looking fantastic.
09:41Oh, now I don't know what,
09:42I'm kind of panicking.
09:43I don't really know what to do here.
09:44Oh man, this is tougher than it looks.
09:46You made it look so easy.
09:48One.
09:49There's one, there's one.
09:49Come on, Ryan.
09:50Three minutes and 35 seconds to go.
09:51Are you serious?
09:52Make sure you get all of that orange.
09:54I really want as much of the orange as I can.
09:56Drop it in the bucket.
09:57I mean, is that, I don't know.
09:59Let me check the orange.
10:00You missed one.
10:01I missed one?
10:01Oh my gosh.
10:02It's a hard one, but get that one.
10:03It's really thin.
10:04That's a thin one, but that's fine.
10:05That's how it was.
10:06Good.
10:06One minute and 32 seconds left, Ryan.
10:08Let's go.
10:09Get the rhythm.
10:09Get the rhythm.
10:10All the way down the cutting board,
10:11just like we practiced.
10:12Shimmy your fingers slowly.
10:13Less than one minute to go.
10:14Cut a little bit faster.
10:15Oh my gosh.
10:15I can't go any faster, Nick.
10:17Oh, I'm shaking.
10:17I'm literally shaking.
10:18That's not good with a knife.
10:20Come on.
10:21Okay, come on.
10:22Relax.
10:22Relax.
10:2330.
10:2430 seconds?
10:25This cucumber is massive.
10:27Shift those pieces away.
10:27Shift those pieces away.
10:28Keep it clean for you.
10:29Oh, I'm panicking.
10:3010.
10:31Nine.
10:32Eight.
10:33Seven.
10:34Faster.
10:35Five.
10:36How do I do this?
10:37Four.
10:38Three.
10:39Two.
10:39One.
10:40Hands up.
10:42Oh my gosh.
10:44Ryan, you did it.
10:45I did it?
10:46Yes!
10:47My first badge.
10:49Knife skills badge complete.
10:50We're gonna put that bad boy right there.
10:52Next up is the seasoning badge.
10:54And after this, you'll be able to make better tasting food
10:57for the rest of your life.
10:58That's a pretty good deal.
10:59What I have here is three basic sections of seasoning.
11:03These are seasonings?
11:04Seasoning your food, it means putting
11:05all of these different things into it
11:06to make it taste right.
11:08All of these things have a different type of flavor.
11:10In one section, I have some of the different ways
11:12you can get acidity.
11:13Things like citrus or vinegar or pickles.
11:16Oh, I don't like pickles.
11:18Another section, I have different types of fats.
11:20Butter, cream, you can use olive oil.
11:22The final section, different salty things.
11:24Parmesan cheese, there's anchovies, there's soy sauce.
11:26You can get salt from a lot of different sources
11:28aside from just sea salt.
11:29I'm not gonna put anchovies on my french fries.
11:32Who's with me?
11:33Funny you say french fries.
11:35These are french fries that I ordered with no salt.
11:37Salt these french fries to a level that tastes right.
11:40All right, can I just sample one?
11:41Just to...
11:42Go ahead, confirm that there's no salt on them.
11:45Yeah, there's no salt on that.
11:47Can you help me open this?
11:52There is a technique when it comes to seasoning.
11:53I wanna see what you do right off the bat
11:55and I'll help correct you if you need it.
11:57Oh boy.
11:58I saw that on the internet.
11:59You wanna season from nice and high up.
12:00That way it all spreads evenly down.
12:02Take a little bit more.
12:03Don't just use these two fingers.
12:05Use your whole hand.
12:06That's what you have these fingers for.
12:07Grab a nice amount and just season from high up
12:09and look how it's spreading out.
12:10Now try that.
12:12Feels better, right?
12:13That feels way better.
12:14Should I try a fry?
12:15I mean, yeah, get us there.
12:16Taste as you go.
12:17That's a game changer.
12:19Yeah.
12:19Maybe a little bit more.
12:20I think so too.
12:23I feel good about that.
12:24Good work.
12:26But that's just the start.
12:27In front of us is a soup.
12:29I made this soup last night.
12:30It is a butternut squash soup.
12:33Wow, it smells really good.
12:33But the thing is, this soup is missing that balance.
12:36It's missing some fat, it's missing some acidity,
12:38and it's missing some salt.
12:40Oh no.
12:41I need you to play with all these different ingredients
12:42that you have around you,
12:43figure out how to balance this perfectly.
12:45I've never even had butternut soup.
12:47Oh, because you're scared of vegetables.
12:48Yes.
12:49Yeah, I forgot about that.
12:50You have a ton of different ingredients around you.
12:51Some of them are wrong.
12:52You shouldn't add them.
12:53Some of them are right and you should.
12:54I can give you pointers along the way,
12:56but you need to figure out
12:57how to season this soup to perfection.
12:59Be a scientist.
13:00Make some combinations on the side
13:01and see if it works.
13:02You work on this for a little bit on your own.
13:04You call me when you're done.
13:05All right, will do.
13:06I'm gonna do a tiny soup off to the side
13:08so I can experiment with some different flavors.
13:10The most obvious thing is we need some salt.
13:13That might be too high.
13:16That's already better.
13:17Maybe a little bit of lemon.
13:20I don't know about that.
13:21Let's try another combination.
13:22I'm not touching the anchovies.
13:23I'm not putting that even anywhere close to the soup.
13:26Ooh, that just looks like it belongs in the soup.
13:28This is just a really great alternative way to get salt.
13:31That's what I'm learning here.
13:31But I've never thought of using cheese instead of salt.
13:34That's fun.
13:35I kind of just went straight for the main soup.
13:36That's kind of risky.
13:37Melted butter going into my tiny soup.
13:40So the ingredients are salt, butter, and Parmesan cheese.
13:44How are we tasting?
13:46Pretty good.
13:47Man, honestly, I don't know what to do next.
13:49Let's see.
13:50Not oil.
13:50I don't know why,
13:51I just don't trust that citrus belongs in this soup.
13:53Vinegar.
13:55Oh, whatever.
13:58Oh, that smells good.
13:58A little bit of soy sauce.
13:59Give it a little pop.
14:01Nick's gonna be proud of me.
14:03Oh, that's so good.
14:06The soy sauce did a lot.
14:07I kind of expected it to taste weird afterwards,
14:09but it tastes good.
14:10All right, I'm gonna put all these ingredients
14:11in the main soup.
14:12And if my taste buds don't lie,
14:14this should be pretty good.
14:15But also, I kind of failed that taste test earlier.
14:18So I'm a little concerned.
14:19You feel good?
14:20I feel good.
14:20I feel like it's better.
14:21Ideally, I'd be hoping for a bit of butter,
14:24some sort of touch of acidity.
14:25Probably a little bit of extra salt
14:27would have needed just a touch more,
14:28which you can get from regular salt
14:29or even soy sauce does work.
14:31And then I think Parmesan cheese is a great bet
14:33to finish off a soup.
14:34Kind of makes it a little bit more velvety and creamy.
14:37You could have put a little bit of olive oil in there.
14:38I think like a nice splash of olive oil
14:40always looks nice in a soup.
14:41And I would say that's about it.
14:44Smells good.
14:45Okay.
14:46Yeah.
14:48It's good.
14:48Okay.
14:49It's good.
14:50I could use a little splash of cream
14:51because I didn't purposely put quite enough cream in there.
14:53I see.
14:54I think that probably we could do
14:55with just a touch extra salt.
14:57I think the acidity level is pretty good overall,
14:59but we can add just a touch more vinegar.
15:01You can see already the color's even gonna change
15:03a little bit, right?
15:04Yeah, it looks good.
15:04And then the last thing that I would add
15:06is a little bit of black pepper,
15:07which was sort of a test.
15:08I was hoping you'd maybe ask me for some pepper
15:11because salt and pepper, you know?
15:12Yeah, yeah.
15:13Sometimes that's a good move.
15:14So should every dish have all three seasoning styles?
15:16Food needs some balance of salt, fat, and acidity.
15:21And all three of those things are really important.
15:23What's your favorite food?
15:23It's a burger.
15:24Okay, what would you put on it?
15:25I say, hey, can I get a double meat,
15:28double cheese with only ketchup?
15:30Okay, we can work with that.
15:31Where's the fat?
15:32The cheese.
15:32The cheese and?
15:35The burger, the meat.
15:36So there's the fat, right?
15:38Where's the acidity?
15:39Ketchup?
15:40The ketchup, exactly.
15:41Super acidic, it's the tomatoes,
15:42which are really acidic, and vinegar,
15:44and all sorts of spices and seasonings, right?
15:46Where's the salt?
15:47It's gotta be on the patty, right?
15:48The salt and pepper, the patties,
15:49and then there's certainly salt in the ketchup as well.
15:52So that has a perfect balance of all those different things,
15:54and that's one of the reasons that it tastes so good.
15:55To earn the seasoning badge,
15:57Ryan needs to pass one final test.
15:59Are you ready?
16:00Yes, chef.
16:00The final test, I need you to taste this.
16:02It is a chicken biryani.
16:03Have you had this before?
16:04Never.
16:05It's a delicious Indian rice dish, one of my favorites.
16:07Taste it, tell me what it needs.
16:09All right, well, I gotta get
16:10a little bit of everything here.
16:13It's packed with flavor.
16:14It's got the cashews.
16:15It's probably got butter.
16:16I think the fat's covered.
16:17Peppers, that's good.
16:19There's onion.
16:20I recently started eating onions.
16:21Makes me feel like a big boy.
16:22It's a little spicy.
16:24Which is another dimension of flavor.
16:25It's a dimension of flavor.
16:26It's like kind of salty.
16:28Is this a trick question?
16:30It is a trick question.
16:32It's a perfect biryani.
16:33Ryan's getting good.
16:34I gave him one of the most flavor-packed,
16:36complex dishes that I could really think of,
16:38but also one that's one of my favorites,
16:40and he actually had really good commentary on it.
16:44You can bring a horse to water.
16:46What's the saying?
16:46You're teaching me how to fish.
16:48That's the phrase.
16:49You can give a man a fish, or you can...
16:51The next one is searing.
16:52This is an important one.
16:54You can't mess this up.
16:55You know why?
16:56Why?
16:56In front of you is a perfect, beautiful filet mignon.
16:58I'm throwing you in the deep end
16:59with a very expensive steak.
17:01Oh, how much is that?
17:04You need to be focused and confident when you cook this,
17:07because if you mess this up, we're done,
17:09and you won't get the batch.
17:10Dude, I cannot go home like this.
17:12First things first.
17:13Do you know how to season a steak?
17:14Yeah, I cook steak.
17:15I'll send you a picture of my last one.
17:17How was it?
17:18It actually looked really bad.
17:19It was pretty much gray.
17:20I'll send you a picture.
17:21This is the picture.
17:23Well, why don't we make this one better?
17:25Go ahead.
17:25Season it up.
17:27Don't do that.
17:29Why would you drop it from high up?
17:30We were throwing the chicken around.
17:32First things first, we're gonna get some salt
17:34from the top level.
17:35Beautiful.
17:36Ryan came into this kitchen today terrible.
17:38He didn't know anything.
17:39In fact, I almost canceled the whole video.
17:41You didn't say that.
17:42That's crazy.
17:43What the heck?
17:44I've got a nice layer of salt and pepper here
17:46on the top of the filet mignon,
17:47and now I'm actually gonna roll it around on the sides.
17:49Ryan's killing it right now.
17:50I'm kind of paving my own way in the cooking industry.
17:52This is fantastic.
17:54And you added the perfect amount.
17:54Awesome.
17:55Yeah, so usually cast iron pan, it's thick, it's consistent.
17:58That's important.
17:59Fire up the heat.
18:00All right.
18:00The key when cooking a steak
18:02and when searing a lot of different things
18:03is being comfortable in front of the burner.
18:05Don't be scared of it.
18:06Don't be scared.
18:07Got it?
18:08Oil.
18:09Throw it in there right away and let it start heating up.
18:11Good.
18:12You said you have trouble getting a sear at home, right?
18:14Yeah.
18:15The biggest difference between a pro chef cooking a steak
18:17and somebody at home who's just cooking for fun
18:19is really most of the time heat,
18:21and that their pan is not hot enough.
18:23And see the smoke?
18:24Oh, yeah.
18:25Do you see the smoke?
18:26Yeah, it's smoking.
18:27Okay, when it barely starts to smoke like that,
18:28that's when I turn down the oil just a bit.
18:29The oil has reached the smoke point.
18:31It's nice and hot.
18:32It's ready to go.
18:33Is this olive oil?
18:34No, olive oil is gonna burn too fast.
18:36We need to use an oil that has a higher smoke point.
18:38I was using olive oil.
18:39You can use vegetable, canola.
18:41Avocado oil?
18:42That's great.
18:43Stop using olive oil.
18:43Okay, I will.
18:44Okay, grab the steak.
18:45When we place it in, place it away from us.
18:48You're gonna get a little bit of spatter of oil.
18:49You gotta be tough, okay?
18:51Hold the steak down.
18:52Press it down a little bit at the start
18:53to make sure it gets nice contact with the pan, okay?
18:55And if you need to, you can back away
18:57and use the top of this to push it down a little bit.
18:59Go ahead.
19:00Three, two, one.
19:02Look at that.
19:03That's a proper sear.
19:04Are you getting spat on a little bit?
19:05I got spat on.
19:06Did it hurt a little bit?
19:06Yeah, it did.
19:07Put it back there for a sec.
19:08See if you can tough it out.
19:09You okay?
19:10I'm all right, Nick.
19:11Do I look tough?
19:11Yeah, you look really tough.
19:12See, but think about it, right?
19:13If you leave your arm right there, right?
19:15It's not gonna hurt you.
19:16It's not.
19:17It might be a little bit of a pinch.
19:18A little bit of a pinch here and there.
19:19Poke a little needle.
19:20Yeah.
19:20It's not bad, right?
19:21It's not bad at all.
19:22Just gently.
19:23Just kind of hang out there for a second
19:24with your hand, okay?
19:26Does it hurt?
19:27Can I take my hand out?
19:27Yeah, you can.
19:28The reason we push the steak down at the start there
19:30is because pushing it down
19:31and really giving it that nice even contact
19:33across the pan is what's gonna help you get that crust.
19:35Your steak that you showed me the photo of
19:37was probably sitting up like this
19:39and you basically kind of steamed it.
19:40Yeah.
19:41That's why it's gray.
19:42I did steam it, didn't I?
19:43The key here now is patience.
19:44Watch from the side if you can see down here.
19:47Can you see that little line there
19:48where it's starting to get a crust?
19:49Yeah.
19:50You see the golden part?
19:51I've never seen that before.
19:52Never.
19:53On my steaks.
19:53Okay, yeah.
19:54So look, but how simple was this?
19:55We didn't use any magic.
19:56We just started with hot oil and we're being patient.
19:58Now turn down your flame
19:59and what that's gonna do is it's gonna let it slowly cook.
20:01Almost kind of dry it out on the bottom there
20:03to get a little bit of a crust.
20:04So we start off hot.
20:06Yes.
20:07For the crust.
20:08Yeah.
20:08Boom, hot.
20:09Crust, ow, ow.
20:10But then to actually cook this steak
20:11a little bit lower heat.
20:13Turn it down
20:14because otherwise we're gonna burn the crust
20:16and it slowly will start to cook up the steak.
20:18I see.
20:19Now, when you're trying to get a crust on something,
20:21like a steak,
20:22when it's ready to flip and when it has the proper crust,
20:24if you've cooked it properly,
20:25it will release from the pan
20:26and it will let you flip it over easily.
20:28If you're forcing it off and yanking it off there
20:30and it's stuck,
20:31you haven't given it enough heat,
20:32you haven't put enough oil,
20:33you've done something wrong.
20:34Give that a little wiggle on the pan,
20:35see if it's ready.
20:38Oh, it's ready.
20:38It slides around like a hockey puck.
20:40It does.
20:41Now flip it away from you.
20:42Let's see the crust.
20:44Woo!
20:47Okay, you flipped it towards you,
20:48but otherwise that was good.
20:49I cannot believe I'm involved in this steak at all.
20:52It looks so good.
20:53Dude, that is sick.
20:55I've literally never had a crust on my steak before.
20:57That's your crust.
20:57What's up, crust?
20:59You're doing this side by yourself.
21:00Don't let it burn.
21:01Get a crust, come on.
21:02I'm not helping you with this part.
21:03Yeah, so I'm pretty much gonna lower the heat now.
21:06So much of cooking is patience.
21:09All right, well, this is the biggest moment of my week
21:11and Nick's on his phone.
21:11You tell me when you feel like you got your crust.
21:14I think I got my crust.
21:15Let's see what they think.
21:16The next step is very important, butter basting.
21:18Butter basting is gonna give it flavor
21:20and cook it the rest of the way through.
21:21Drop in the stick of butter.
21:23Okay.
21:24Go ahead and move that around with the tongs.
21:25Get it nice and melted.
21:26Look at that foam.
21:27I love it.
21:28You ever seen anything like that?
21:29I've never seen foam in this way.
21:30Turn the heat all the way down
21:31or you're gonna burn the butter.
21:32And then throw in the rest of your aromatics.
21:35Boom, throw in those herbs.
21:36Good, and now just go ahead
21:38and squeeze that whole lemon over it.
21:40Ooh, it smells good.
21:41Good job.
21:42How to butter baste, Ryan.
21:44This is one of the few things I've kind of done before.
21:47Great.
21:49Nice.
21:50You're kind of in an awkward position here.
21:51Remember when I said stay relaxed?
21:52Yeah, stay relaxed. Don't be awkward.
21:53So let me show you, let me show you.
21:55Ready?
21:56You know the saying, work smarter, not harder, right?
21:57Yes.
21:58We're just going to simply take this,
21:59tilt it in the middle here.
22:01Oh.
22:02And then, look, I don't even have to hold anything up.
22:04I don't even have to look.
22:06Now you're just showing off.
22:07Try that out.
22:08But again, don't stand in an awkward angle.
22:10Oh, I was standing awkward.
22:11Stand like this, okay?
22:13And butter baste that thing, Ryan.
22:13Look, I'm not even looking.
22:14Hold the spoon more normal.
22:15Hold the spoon like a normal person, okay?
22:17And go like that.
22:18That's how you butter baste.
22:19Get those frothy bubbles, Ryan.
22:20Look at those frothy bubbles.
22:21But be a little more flush with the pan
22:23when you come in each time, okay?
22:24Get all the butter.
22:25Get the whole spoon coated.
22:26Don't worry about those spatters.
22:27Does it hurt a little bit?
22:28It hurts a little.
22:29It hurts a little, but are you okay?
22:30Yeah, I'm all right.
22:31Yes, you are.
22:32But we're at the shape of the pan.
22:33Good job, Ryan.
22:34Yeah, I'm going to look away now.
22:35Okay, look away, look away.
22:36I'm not even looking.
22:37The last thing is sort of the hardest part.
22:39Okay.
22:40Knowing when the steak is done.
22:41Do you have any idea how to figure that out?
22:43I normally just set a timer, six minutes.
22:46You just set a six minute timer flat
22:48when you bake a steak.
22:49Yeah.
22:50Or any kind of steak.
22:51That's what you do?
22:51Yeah.
22:52Do you have a heat thermometer?
22:53Or a meat thermometer?
22:54Yes.
22:55By now with the steak,
22:56I can tell when it's done by pinching it.
22:58Really?
22:59And I can feel the edges,
22:59or I can poke the top of it.
23:00I have a pretty good sense of when it's done.
23:02I'm not expecting you to learn that on day one.
23:03You can use this.
23:05Okay.
23:05For a medium steak,
23:06you want it between 140, 145 Fahrenheit.
23:08Test that bad boy out.
23:09Let's see where we are.
23:10All right.
23:11You want it right in the center.
23:12No, no, no.
23:13Why are you pointing it away?
23:14I don't know.
23:14Let's go right here.
23:15In this angle.
23:16144.3.
23:18Just to show you guys,
23:21we're not messing around here.
23:22Legitimately,
23:23I don't know how you nailed that on your first go.
23:25I have five more steaks back there.
23:27Oh, just in case I messed up.
23:28Yes.
23:29I had five more steaks back there
23:29and I was going to make you redo it every time.
23:31This is the moment of truth right here,
23:32where it better be perfectly cooked
23:35or Ryan will cook another steak.
23:37Oh, that's awesome.
23:41Okay.
23:42I'm excited because it's nice and pink and medium.
23:44I'm not excited with how you cut it.
23:45What do you mean?
23:46What do you mean, what do you mean?
23:47Can you not see whether or not it's medium or not?
23:49I'm just going to let the people judge here, Ryan.
23:51Ryan.
23:58I got the searing badge.
23:59That's awesome.
24:00Save one half because later your last badge
24:02you have to get is the plating badge.
24:04So let's save the good half.
24:06You can eat the other half.
24:07Go ahead.
24:11I know we're only halfway done,
24:12but I feel like I've become almost a master chef so far.
24:16Probably not.
24:17You've got three badges.
24:18You need three more.
24:19The next one, sauces.
24:20The sauce badge?
24:21Sauce is important.
24:22Think about it.
24:23What are chicken nuggets without a dipping sauce?
24:25Amen.
24:26We're going to start off with a simple exercise
24:27that kind of combines a lot of things
24:28we've already learned today into one.
24:30So in front of you, I have three very common sauces.
24:33First, pesto.
24:34Second, ranch.
24:35Third, Chick-fil-A.
24:35Each of these sauces here has just five ingredients.
24:38You need to tell me at least three
24:40out of the five ingredients in each one
24:41to move forward to the challenge that gets you the badge.
24:44Start with this one.
24:45Move your way down.
24:46Pesto might be kind of difficult.
24:47Just slow down.
24:49Think.
24:49Taste.
24:53That's so good.
24:54Olive oil?
24:54That's correct.
24:55Are you serious?
24:57What?
24:58How did you know that?
24:58I did not think you'd guess that one first.
24:59I don't know how you guessed that one.
25:01Lemon?
25:02No.
25:03Cheese?
25:04What kind?
25:05Mozzarella.
25:06No.
25:07Parmesan.
25:09That's two.
25:09That's two.
25:10What's the green?
25:11Where do you think the green comes from?
25:12Avocado.
25:14Are you laughing because I got it right?
25:16No.
25:16Okay.
25:17Celery?
25:18Why don't we steer away from that?
25:19Try to think of what other ingredients might be in there.
25:20Don't tell me broccoli.
25:22It's not broccoli.
25:23Okay.
25:24You got the cheese.
25:25You got the olive oil.
25:25Butter.
25:26No.
25:27I've got it.
25:28Garlic.
25:29Yes, Ryan.
25:30How did you get that?
25:31I just needed time.
25:31That was amazing.
25:33Dude, come on.
25:34Keep going.
25:35All right, so this is ranch, vinegar.
25:37No.
25:38Okay.
25:39Just taste again.
25:40Okay.
25:41Do you like ranch?
25:42Yeah, I like ranch, especially with pizza.
25:42You have no idea what's in it, really.
25:44No.
25:44What are you getting?
25:45What are you getting?
25:46Think, think, think.
25:47Like it is kind of a little bit sour.
25:48Sour cream?
25:49You're so close.
25:50Buttermilk.
25:52He's turning into a master chef.
25:53Ryan, that's one.
25:54Okay.
25:55Keep going.
25:56Well, the problem with buttermilk
25:57is that takes out two of my guesses.
25:59Think about what the base might be.
26:01The base, the base.
26:02That makes it nice and thick and creamy.
26:04Cream.
26:05No.
26:05Whipping cream.
26:07No.
26:08Mayonnaise.
26:09Yes, Ryan.
26:09Come on, Ryan.
26:10Oh my God.
26:11Okay, buttermilk, mayonnaise, and avocado.
26:16Tartar sauce.
26:17That's just a different sauce.
26:18That's a totally different sauce.
26:19Oregano.
26:20No, but you're getting closer.
26:22Herbs.
26:23I'll accept herbs.
26:24Let's go.
26:25I'll accept herbs.
26:25Last sauce, chick-fil-a sauce.
26:27Then we move on to the final test.
26:28This one's a little tricky.
26:30Honey mustard barbecue sauce.
26:31What?
26:32I don't know.
26:33Can you separate those out a little bit for me?
26:34Honey.
26:35You're guessing honey?
26:36Yeah.
26:37How did you know that already?
26:38I just taste honey mustard in there.
26:39Honey and mustard.
26:40Those are both correct.
26:42That's incredible.
26:43I thought this would be the hardest one for you.
26:44And the third one you said barbecue sauce?
26:46You just nailed all three right out of the gate on that.
26:48How did you do that?
26:49I don't even know what's happening up here right now.
26:51I'm gonna challenge you, Ryan.
26:53Okay.
26:53I'm going off script here.
26:54You gotta get the last two.
26:56Get the last two, Ryan.
26:58Mayo.
26:59Yes, Ryan.
27:00I know you can do this.
27:01Orange.
27:02Close.
27:03Lemon.
27:05Are you serious?
27:06I got all five?
27:07Lemon juice, lemon juice.
27:08I thought this was gonna be a train wreck.
27:10I always thought these were actual
27:11single ingredient things.
27:13Like I thought ranch was just ranch.
27:14You thought pesto was just a word?
27:16I thought that was just pesto,
27:17like some sort of vegetable.
27:18I'm gonna pretend I just didn't hear
27:19like any of the last minute of what you said.
27:21You didn't get this yet.
27:22You're about to do the challenge that could get you this.
27:24Okay.
27:25Oftentimes when you create a sauce,
27:26you want to build off of other flavors
27:29that you've already gotten.
27:30Earlier, all that steak,
27:31it let off all those delicious flavors.
27:33There's all sorts of delicious bits in there
27:35from the garlic, from the herbs,
27:36from the butter, from the steak, from the oil.
27:38We're gonna use that to build the sauce.
27:39Okay.
27:40Make sense?
27:41All right.
27:42Fire it up.
27:43Boom.
27:44While this is getting nice and hot,
27:44pull out all of those old aromatics.
27:45We don't need that.
27:46We've already gotten the flavor out of it.
27:47This right here.
27:48Andy, guess what that is.
27:50Onion, carrot, celery?
27:52Exactly.
27:53It's called mirepoix.
27:54Mirepoix.
27:55For whatever reason, some French chefs
27:57a long time ago figured out
27:59that this gave the perfect all around flavor
28:01for the base of a broth,
28:02which you use for a sauce.
28:03So put those in there.
28:04I love that sizzle.
28:05Now, mix those up.
28:06What are we doing right now?
28:07We're kind of just caramelizing the vegetables.
28:11We're softening them.
28:12We're getting out all the flavor.
28:13No, you're right.
28:14We're gonna caramelize them a little bit.
28:15We're gonna get out the flavor.
28:16We're gonna sweat them, soften them.
28:18Another thing we want to do when we're cooking,
28:19we want to build all of that seasoning.
28:21We don't want to just throw in salt at the end.
28:23We want to do it as we go.
28:24Beautiful, Ryan.
28:25Good job.
28:26Now, you ready for it to get intense?
28:27I guess.
28:29Whoa.
28:30We're gonna make a red wine reduction.
28:31You've probably had a red wine sauce
28:33with a steak at dinner.
28:34We're basically making a steak sauce.
28:35Okay.
28:36You're gonna make something like this
28:37for the Wellington too, by the way.
28:38In fact, if you want, if this one's good enough,
28:40maybe I'll let you save this one
28:42and use this one for the Wellington tomorrow.
28:44Oh, okay.
28:45What do you think about that?
28:45Yeah, the stakes are high.
28:48Be careful here.
28:49Dump in some of that wine.
28:50Nice big splash.
28:51Good.
28:52You need to stand back when we do this, okay?
28:53So stand back, lean back.
28:54What are you gonna do?
28:55Take this.
28:55You're gonna do it.
28:56I'm gonna do it?
28:58When I say go, pull the pan back and then tilt it.
29:00Go ahead, tilt it.
29:02Oh!
29:03Oh my gosh.
29:04Good job, Ryan.
29:06What do I do?
29:06It's on fire.
29:07No, that was perfect.
29:08That was good.
29:09I think it's on fire.
29:10Just give it a little shake, okay?
29:11It's gone.
29:12It's gone.
29:13Good job, good job.
29:13That happens in kitchens?
29:14Yeah.
29:15What did you call the beef broth earlier?
29:17I thought it was potato broth.
29:17I think you did, yeah.
29:18You're gonna add some potato broth into there.
29:20All right.
29:21Go ahead.
29:22See how everything we've learned today
29:23is kind of coming together at all different times?
29:25Yeah, it really is.
29:25Isn't that interesting?
29:26We're using beef stock
29:27because we're gonna pair this with beef.
29:29And now we're just gonna let that reduce.
29:31Can you guess what reduce means?
29:33Evaporate the liquid?
29:34Perfect.
29:35Evaporate the water.
29:36You're taking out the water to thicken up the sauce.
29:37You're surprising me, Ryan.
29:39What can I say?
29:40Butter?
29:41Yes.
29:41How much?
29:42Add a few cubes in and use this rubber whisk
29:43to start mixing that around.
29:44Can you explain to me why we're using a rubber whisk
29:47right now instead of a metal one?
29:48The metal would maybe burn?
29:50Try again.
29:51Would it scratch the pan?
29:52Exactly.
29:53I did it again.
29:54Turning the heat off?
29:54That's it.
29:55What do you mean, that's it?
29:57I just made sauce.
29:58Pour that off into here.
29:58We gotta strain your sauce.
29:59I'll hold this for you.
30:00Do not spill on my cutting board.
30:02Got it?
30:03Oh my gosh, here we go.
30:04Check out our sauce.
30:05Wow, that's nice.
30:08Is it good?
30:09That's good.
30:11Yeah?
30:13I'm the sauce man.
30:14At this stage in the process,
30:16you have four out of the six badges.
30:17What are you feeling?
30:18I feel like I've learned a lot,
30:20but I still have no idea how to make a beef wellington.
30:22I'm guessing I'm gonna have to bake this stuff?
30:25Yes.
30:25A beef wellington does require baking and baking badge.
30:28Baking badge, alliteration.
30:30I love pigs in a blanket.
30:32I figured you do,
30:33especially because I know you do eat like a five-year-old.
30:35In all the intensity and all the new ingredients
30:37and all the different things,
30:38I wanted to have something familiar for you.
30:40Only problem is they're not baked.
30:42You gotta bake them.
30:42I have to bake them?
30:43And they need to be perfect golden brown
30:45or we're doing it again.
30:47I can do this, Nick.
30:48Brian, bring this to the oven.
30:49Get a good look,
30:50because they're about to be golden.
30:53While that's in the oven,
30:54we're gonna play a little multiple choice game.
30:55It's gonna have some common baking trivia
30:57that you need to know if you're gonna be a master chef.
30:59You guys can play as well.
31:00I'm gonna ask you five questions.
31:02You need to get four right.
31:03Otherwise, I'm gonna get rid of those ones in the oven.
31:05You're gonna make them from scratch.
31:06Deal?
31:08Deal.
31:09Question one.
31:09What is the main ingredient in cookies?
31:12A, flour,
31:13B, butter,
31:15C, sugar,
31:16or D, eggs.
31:18What's the answer, Ryan?
31:19Flour.
31:20Ding, ding, ding.
31:21Yes.
31:22Oh my gosh.
31:22Were you nervous?
31:24I thought you were gonna say ding, ding, ding.
31:25Wrong.
31:26Question two.
31:27What is the ingredient that makes bread rise?
31:30One, sugar,
31:31two, yeast,
31:32three, water,
31:34four, eggs.
31:36Yeast.
31:37Nice.
31:38Good job, Ryan.
31:39I'm gonna crank up the heat on these questions now.
31:41Question three.
31:42What gives bagels their chewy texture?
31:44A, boiling before baking,
31:46B, baking soda,
31:48C, adding eggs,
31:49or D, cooling rapidly.
31:52This is a tough one.
31:54I'm gonna say boiling before baking.
31:56How did you know that?
31:57I didn't.
31:58Are you serious?
31:59Yes, that's right.
31:59Wow, I didn't even know you could boil bagels.
32:01Question four.
32:02What is another name for powdered sugar?
32:05A, granulated sugar,
32:06B, confectioner's sugar,
32:08C, caster sugar,
32:10D, demerara sugar.
32:12Confection is like candy.
32:14I'm gonna say demerara.
32:17No.
32:18It was B, confectioner's sugar.
32:20You've gotten three right.
32:21You've gotten one wrong.
32:22One question left.
32:23You don't get this right.
32:24Totally serious.
32:25You're making the pigs in a blanket from scratch.
32:26Question five.
32:27Why do some baking recipes call for unsalted butter?
32:31A, to reduce fat content,
32:33B, to improve texture,
32:34C, to control the amount of salt in the recipe,
32:37or D, to make the butter last longer.
32:40This is tough.
32:40You gotta think, buddy.
32:42Okay, it makes total sense
32:44why having salted butter could make the dish too salty.
32:48The only other one that I'm really considering
32:50is controlling the texture.
32:51I just feel like salt isn't going
32:53to affect the texture that much.
32:55I'm gonna go with controlling the salt content.
33:00Oh!
33:02Yes!
33:03I was actually so nervous.
33:05I'm pretty happy with that.
33:06Oh, I should probably...
33:08I wasn't gonna tell him, but yeah.
33:09They look pretty good to me.
33:10I would consider this golden and brown, yeah.
33:12What do we think?
33:13Okay.
33:14So, lessons learned here.
33:16You should have gone and rotated that a couple times
33:18while it was baking.
33:19Just store that up here for tomorrow.
33:20But otherwise,
33:21that is a perfectly golden brown pig in a blanket.
33:24That's awesome.
33:24I mean, I was a little distracted
33:25with the questions you were hammering me with, but...
33:27My last test here.
33:30Oh, that's hot.
33:31Oh, man.
33:33Oh!
33:34Oh, it's hot.
33:34It's really hot.
33:36Let's go!
33:37The baker badge!
33:38Maybe you got lucky,
33:39but the important thing is you got the badge.
33:41I got the badge, guys.
33:42Do you feel like you're ready for the Wellington yet?
33:45No.
33:45And that makes sense,
33:46because you have one more badge to earn.
33:48The plating badge.
33:48You can't make a perfect Wellington
33:50and then not know how to present it.
33:52What do you know about plating?
33:53Lay it all out there for me.
33:55You're gonna wanna grab a plate.
33:58That's it.
33:59Yeah, that's it.
34:00Similar to seasoning,
34:00there's kind of a right answer somewhere,
34:02but at the same time,
34:03a plate is a canvas.
34:04You're the artist.
34:05You're going to plate the food
34:06however you wanna plate the food.
34:07We've got a half a filet mignon.
34:09To try to get over your fear of vegetables,
34:11I've added some green beans,
34:12and of course, your incredible sauce.
34:13Paint away.
34:15Are you serious?
34:16Yeah, you're an artist.
34:17I put the filet mignon down first.
34:19It's the forefront of the meal.
34:20I don't want them to touch
34:21because I'm probably not gonna eat the green beans.
34:24Okay.
34:24So they're gonna be over there.
34:25Just for some symmetry,
34:27I don't wanna just pour this on the meat.
34:29I think I'm gonna pour it down the middle.
34:30Kind of looks like a professional plate.
34:31What do you say?
34:33You're whispering in my ear.
34:34I think that's it.
34:35I think I'm done.
34:36This looks like a five-star dish.
34:37Shut up.
34:38What do you think?
34:39I'm happy with it.
34:40This is the best thing I've ever made.
34:41This is a very well-plated dish.
34:43Like we said at the start of the video,
34:45you're the judges.
34:46I'm gonna let them decide if you earned that last bat.
34:48I'm gonna post this photo on YouTube community
34:51and we're gonna see what they say.
34:53Can I just ask someone to comment real quick?
34:55Hey dad, do you mind doing me a favor?
34:57Yeah, just go to Nick DiGiovanni's community post
34:59he just posted and just leave a comment.
35:01Say, looks amazing.
35:02The results are in.
35:03What?
35:04Ready?
35:05A thousand comments?
35:07Before we get to all the positives,
35:08let's read a few negative ones first.
35:09Oh man.
35:10Can't be the only one that thought he plated this
35:12on a tortilla.
35:13Come on.
35:14Plus 99 missed calls from Gordon Ramsay.
35:16I think that's a compliment.
35:17I think that's not a compliment.
35:19Oh.
35:19Where's the rest of it?
35:20I ate the other half, okay?
35:22The plate itself is very nice,
35:24but the plating is a little basic.
35:26I think that's fair.
35:26The plating is nice and clean.
35:28Hey.
35:29Guys, it's the rat, he made it.
35:31Is that a reference to Ratatouille?
35:32Mm-hmm.
35:33Oh, all right, I'll take that.
35:34That's good.
35:35So magnificent.
35:36That feels really good.
35:37The best.
35:38Very minimalistic, but I still like it a lot.
35:41Ryan, I think you know what this means.
35:44Close your eyes.
35:45Oh, gosh.
35:46Sorry.
35:48The final badge.
35:50Wow, Ryan, you're so handsome.
35:52I feel like I learned so much today.
35:53You learned knife skills, seasoning, searing,
35:55sauces, baking, plating.
35:57You're ready.
35:58Are you serious?
35:59Just to be sure, I'm giving you a bit of homework.
36:00Okay.
36:01Go home, watch my Beef Wellington video
36:03so you know all the steps to do.
36:04You know how to do all the things,
36:06you just need to see the process
36:07and then get a good night's sleep.
36:09Oh, now?
36:10Now.
36:11I'm ready.
36:16Welcome back to the kitchen, Ryan.
36:17Tell me how you're feeling.
36:18I'm nervous.
36:19Isn't Beef Wellington the hardest thing
36:21in the world to cook?
36:22Probably one of them, yeah.
36:23I just feel like there's a high likelihood
36:25I'm really gonna mess up,
36:26and whenever we open it up,
36:28it's just gonna look terrible.
36:29I figured you'd have some jitters,
36:31some nerves going into this.
36:32I asked a friend for a little bit of help.
36:34He's somebody that some people say
36:36looks a little bit like you,
36:37and he's pretty good at making Beef Wellington,
36:39which is nice.
36:40Send me a little message to try to get you excited.
36:42All right?
36:43Hey, Ryan, it's me, your favorite chef.
36:45You're attempting the Wellington,
36:47so let's get your act together, okay?
36:49I'll be watching the final result.
36:51The very best of luck,
36:53and promise me you do not mess up.
36:55Good luck.
36:57Now you can't mess it up.
36:59Oh my gosh, I'm so nervous now.
37:01That made it worse.
37:02I'm gonna text him a photo of your finished Wellington,
37:04and we're gonna show everybody watching his reaction
37:06and his rating out of 10 at the end of the video.
37:08I'm literally shaking.
37:09Gordon, this is for you.
37:11You ready?
37:12No.
37:13No, you're not, that's right,
37:14because there's one more thing.
37:15Oh, okay.
37:15Close your eyes.
37:16Okay.
37:17Oh!
37:18That is a professional chef outfit.
37:20Oh my gosh, are you serious?
37:22Never in my life did I think I would have
37:24the word chef in front of my name.
37:26Read it and weep.
37:27Chef Ryan, that has a ring to it.
37:29Do you think being in this makes you feel more comfortable
37:31for what you're about to do?
37:32A thousand percent.
37:33I feel a confidence boost from wearing this.
37:35Good.
37:36Ryan, in front of you is everything you need
37:37to make the perfect Beef Wellington.
37:39You've got, oh, you know what?
37:40You list out the ingredients.
37:41Well first, Nick, we have this beautiful,
37:44long beef tenderloin.
37:45It looks like we have shallots, garlic,
37:47some herbs such as rosemary, thyme,
37:51and sage.
37:53Sage.
37:54Then we also have a variety of mushrooms.
37:56We've got the sliced prosciutto,
37:58which wraps around the beef very nicely.
38:00Classic puff pastry.
38:02It's actually one of the rare ingredients
38:03that I don't see most people make from scratch,
38:05so I didn't make you make that one from scratch.
38:07And the rest is just a nice variety
38:09of seasonings, salt, pepper, chives, butter.
38:12Obviously, we've got our mustard
38:13to paint all over that tendy.
38:15Nobody calls it that.
38:16No one?
38:17Ryan, I'm gonna give you 90 minutes on the clock.
38:18You need to make yourself, you need to make them
38:20the perfect Beef Wellington.
38:22Because you made such a perfect sauce yesterday,
38:24you can use that with it.
38:25I'm not making you make the sauce from scratch.
38:26Everything else, Ryan, 90 minutes.
38:29Okay.
38:30You can do this.
38:30I can do this.
38:31I believe in you.
38:32Gordon believes in you.
38:33They believe in you.
38:34You ready?
38:35I'm ready.
38:36Your time starts
38:41now.
38:42Go, Ryan.
38:42Go.
38:43Okay.
38:44Go, Chef Ryan.
38:45Okay.
38:46I'm gonna start with our shallots and garlic.
38:47Good start.
38:47He's learned.
38:48The claw method.
38:49Peel it first, though.
38:50Peel it first and then chop.
38:51What?
38:52Okay.
38:52I didn't get the peeling badge.
38:53You just peel it with your hands?
38:54Mm-hmm.
38:55It's hard, isn't it?
38:56It's hard.
38:57I didn't expect this to be so time-consuming.
38:57Yes.
38:58Do you have long nails?
38:59So the key, Ryan, I think, with something like this
39:00is the time's gonna go fast,
39:02but stay calm, stay collected, and be confident.
39:05How much time do I have left?
39:07One hour, 28 minutes, and 14 seconds.
39:09I need a bench scraper.
39:09I can help you with equipment.
39:11That I can help you with.
39:12Bench scraper.
39:13Yep.
39:14Nice, Ryan.
39:15Ryan has only been cooking for a day
39:17and he knows what a bench scraper is.
39:18Look at that claw method, Ryan.
39:20Look at that claw method.
39:21See how he's facing his knife away from him?
39:23The blade is away from him.
39:24He's learning.
39:25I'm learning very rapidly.
39:26He's getting good.
39:27I've got my three shallots.
39:28I've got my two cloves of garlic.
39:30My eyes are watering rapidly.
39:31Here we go.
39:32Getting the rhythm, Ryan.
39:33Nice.
39:34Your knife skills are coming along incredibly well.
39:38I mean, I learned from the best.
39:39These are perfect, perfect cuts of shallots.
39:41These are really great.
39:42Try to speed up a little bit.
39:43The time is ticking, okay?
39:44Okay.
39:45Oh, my eyes.
39:45Ryan, I'm gonna help you out with a trick here.
39:47Is this a prank?
39:47This is not a prank.
39:48Here, hold this bread in your mouth.
39:50Totally serious.
39:51Yeah, you'll be good.
39:52I know this looks like a joke, but it's not.
39:53It should slowly feel better.
39:55All right, Ryan, show us the skills.
39:57There we go, Ryan.
39:58Come on, chop up that garlic.
40:01It's hard?
40:02Tap, tap, tap, tap, tap, tap, tap, tap.
40:05There it is.
40:06Ryan's got pro chef status.
40:07The bread fell.
40:08Can you just stop for a second?
40:09And look what you just did with that garlic
40:10in like a matter of seconds.
40:11That's amazing.
40:12Isn't that insane?
40:13It's perfectly minced.
40:14What's my time at?
40:15Oh, Ryan, you're at one hour, 21 minutes, and 12 seconds.
40:18Get that garlic out of there.
40:19You gotta move a little bit faster, though.
40:21He's just eating bread now?
40:23Garlic, check.
40:23Good job, Ryan.
40:24I got this.
40:25Ryan had no idea how to hold a knife yesterday,
40:27and now look at him go.
40:28You need to move a little bit faster
40:29because if that beef wellington isn't in the oven
40:31within the hour, it's not gonna have much time to bake.
40:34Okay, my shallots are complete.
40:35I'm gonna scrape them into the bowl.
40:36All right, next up, mushrooms.
40:38Good.
40:39Nick, yesterday you taught me about balance,
40:40so I am going to get one of each.
40:42I'm just gonna slice them all at once.
40:43Let's see it, Ryan.
40:44Come on.
40:45I saw a video online where people just go crazy with knives
40:47and start cutting the mushrooms like this.
40:48Okay.
40:50Is this okay?
40:51This works.
40:51It's a little messy, but it's quick.
40:52This isn't enough.
40:53More mushrooms, please.
40:55Watch how fast Ryan's moving now.
40:56The speed of confidence.
40:58One hour, 18 minutes, and three seconds.
41:00Oh my gosh.
41:01Nick, why did people love Chef Ryan at his kitchen?
41:04This is a trick question, or?
41:06He's a fun guy.
41:07Because of mushrooms?
41:08Yeah, it's like a.
41:10I'm gonna take off one minute for that joke.
41:12Come on.
41:13And with that, my duxelle prep is done.
41:15Now we're prepping the beef.
41:16I got the seasoning badge for a reason.
41:18Look at this.
41:20That's right, that's how it's done.
41:22I'm going to season all sides of the wellington,
41:24and I'm seasoning from high up
41:25to evenly distribute the seasoning,
41:27just like Nick taught me.
41:28Can't forget the sides.
41:29Look at that.
41:30Don't.
41:31Okay.
41:32How did you do that?
41:33I don't know, I just, it felt appropriate.
41:34As I learned yesterday,
41:35a good chef cannot cook without a clean workstation.
41:37I'm gonna clean this place up real quick.
41:39I'm running a professional kitchen here, guys.
41:41I can't have it being a mess.
41:42Okay, let's do this.
41:43I need a pan for the duxelle.
41:45Little bit of olive oil.
41:46I'm gonna get some butter going in the pan.
41:48Garlic going in.
41:49Just gonna keep stirring this around
41:50until the garlic is nice and aromatic.
41:53Smells amazing.
41:54And shallots going in.
41:56Nice.
41:56Oh yeah.
41:57Definitely my first time making duxelle.
41:59What even is duxelle?
42:00That's crazy.
42:01Brian has a little less than 40 minutes
42:02till he needs to get that Wellington in the oven.
42:04Same thing I did with the garlic,
42:06I'm doing with the onions.
42:07Just stirring around until it's nice and aromatic.
42:09I'm gonna keep using that word because I like it.
42:12Look at all those mushrooms going in.
42:14Nice.
42:15That's a lot of mushrooms.
42:16When we hit one hour,
42:17you should already be finished with that duxelle
42:18and be working on that meat.
42:20Okay, I almost forgot.
42:21I need to be seasoning as I go.
42:22Nice.
42:23Oh wow, the mushrooms are getting way softer.
42:25This is nice.
42:26Wow.
42:26It's working.
42:27I'm gonna grab potato stock.
42:29Beef stock.
42:30Yeah, it's beef stock.
42:31I'm adding the beef stock to add some more moisture.
42:34Make sure that we can get a better paste consistency.
42:36A little bit of red wine.
42:38Yes.
42:38Going in.
42:39Flambe.
42:40Ooh.
42:41There it is, Brian.
42:42It's still on fire though.
42:43Is that normal?
42:44Okay, now that I've got some liquid in here,
42:45I'm gonna go over to my herbs.
42:47Let's get some thyme in there.
42:48Now just some rosemary and sage.
42:50A little bit more beef stock.
42:51The duxelle's getting a little dry.
42:53He's cooking.
42:54How much time do I have?
42:55One hour, three minutes and 22 seconds.
42:57Okay, I'm gonna put this pan over here on a low heat
43:01while I sear off my beef.
43:02We want it to be extremely hot.
43:03Yes.
43:04I'm not gonna use olive oil like I used to
43:06because it has a very low smoke point.
43:08I'm gonna use this oil instead, which is vegetable oil.
43:11Oil going in the pan.
43:12We're looking for this oil to start shimmering.
43:14I'm gonna grab some tongs.
43:16Beautiful.
43:17One hour, one minute, 37 seconds.
43:19Ryan, you're running a tiny bit behind here.
43:20You gotta speed it up just a little bit.
43:22Okay, our oil is shimmering.
43:23It's smoking.
43:24It's time.
43:25Evenly, gently press.
43:27I think you put it in at the perfect time.
43:29I wasn't gonna tell you.
43:30I wasn't gonna help you, but great job.
43:32All right, now we're looking for a nice,
43:33even crust along the bottom.
43:35This is a big piece of meat.
43:36Oh yeah.
43:37I see a crust.
43:38Yeah?
43:39I see a crust.
43:40The real key with a Wellington
43:41is cutting it open at the end.
43:42If that doesn't go right.
43:43None of it mattered.
43:44Yeah.
43:45At all.
43:46I'm gonna flip it.
43:47Oh yeah.
43:48What?
43:48Ryan, that's an insane crust.
43:50That looks so good.
43:51I can't believe it.
43:52I don't know what's happening right now.
43:53I might've created a monster.
43:55I'm gonna start making cooking videos.
43:56Nick, how are we doing on time?
43:57One hour, Ryan.
43:59Come on.
44:00I'm flipping again.
44:01He did it again.
44:02He did it again.
44:03How did he do it?
44:04That's amazing.
44:04I cannot stress enough how every steak I've made
44:07in my life, it has been great.
44:09I'm gonna peek.
44:10How are we looking?
44:11It's looking good.
44:12My beef Wellington is gonna be perfect.
44:14I gotta make Gordon proud.
44:15Okay, now we gotta get the sides,
44:17get a nice sear on the edges as well.
44:19This is amazing.
44:20Can you even tell which side I slapped?
44:22You can.
44:23What I learned is that some of the cooking gets done
44:24here on the stovetop,
44:25but the rest of it gets done in the oven.
44:27So I just wanna make sure I cook it enough
44:28before we put it in the oven.
44:29You're approaching 51 minutes.
44:31You need to finish this up.
44:32And Ryan, have you forgotten something?
44:35I don't know.
44:36How are you gonna bake this Wellington?
44:38I need to turn on the oven.
44:39The oven's on.
44:41The Wellington's coming off
44:42and I'm gonna hit it with mustard.
44:43It smells so good.
44:44So Ryan has a little less than 20 minutes
44:46to get this thing in the oven
44:47or he's not gonna finish on time.
44:49Did you just get stuff all over your chef's coat?
44:50I have mustard all over my chef's coat.
44:52Ryan, if I send a picture of that to Gordon,
44:54he's gonna be furious.
44:55Are you serious?
44:56Yeah, he would be mad.
44:56This isn't normal?
44:57This is not good.
44:59I'm gonna earn the cleanliness badge, Nick.
45:00He does have a fair point.
45:01I'm gonna neaten my workstation up
45:02and then we are ready to roll.
45:04I'm gonna put this paper down and grab my prosciutto.
45:07Okay, I'm laying prosciutto down in rows.
45:09I want it to be perfectly even
45:10because it's gonna wrap around the beef Wellington.
45:13Oh my gosh.
45:14Oh no.
45:14Don't make this be the place
45:15that you start falling apart, bro.
45:16I know, I thought this was gonna be so much easier.
45:18All right, you're starting to make me nervous.
45:20You didn't teach me how to lay down prosciutto, Nick.
45:2250 minutes and three seconds left.
45:24This is taking so much longer than I expected.
45:26All right, that's one layer.
45:27Oh God, it's a mess.
45:29This is the finest meat on earth.
45:30Why is it so thin?
45:31This is taking longer than it took you
45:33to sear off the beef.
45:34I don't know, Nick.
45:35I don't know what to say.
45:36I'm just staying focused.
45:37I have a negative Nancy in my ear.
45:39This is crazy.
45:40Few fine touches.
45:40I don't wanna see any gaps in the prosciutto.
45:42I'm gonna put this paper over top
45:44and I'm gonna get a rolling pin.
45:45I'm flattening out the prosciutto.
45:46Hopefully there will be no gaps in any of the meat
45:49so I can lay the duxelle.
45:50Let's see.
45:52Beautiful.
45:53We start laying in the duxelle very finely, very evenly.
45:57Great job.
45:58This looks fantastic.
45:5946 minutes and 28 seconds remaining.
46:02If it's not a perfect flat layer across,
46:04then when you cut open the Beef Wellington,
46:06that cross section isn't gonna look right.
46:08So it needs to be perfect all the way around.
46:10Get this beef.
46:11Nice.
46:12Right there.
46:13Beautiful.
46:14And I'm going to roll it very tightly like a burrito.
46:18Oh my gosh, this is so intense.
46:19Good?
46:20I think it's good.
46:21You have 44 minutes and 33 seconds left.
46:24You might actually get this in the oven on time.
46:25Pastry time.
46:27This is for the outside of my Wellington.
46:30It's gonna wrap around the beef
46:32and hopefully it's that golden brown I got yesterday.
46:34Flour, flour, flour.
46:36I'm getting nervous.
46:37You're getting nervous?
46:38How do you think I feel?
46:38I've never done this in my life.
46:39How much time do I have?
46:4039 minutes and 31 seconds.
46:42Oh my goodness.
46:43Okay, I'm gonna be flipping it over very carefully.
46:45Grabbing some egg wash.
46:46The egg wash is gonna coat the puff pastry.
46:49Let's coat our pastry.
46:50Man, I'm getting stressed.
46:51Now I'm gonna grab the Beef Wellington.
46:53I'm gonna wrap the pastry around very carefully.
46:55Oh, I'm so nervous.
46:56I don't wanna mess up at all.
46:57Come on, Ryan.
46:58We were born for this.
46:5936 minutes, 32 seconds.
47:01Throw it, it doesn't matter.
47:01Doesn't matter.
47:02Okay, it doesn't matter.
47:03Can I throw it even farther?
47:04Okay, I don't know.
47:05Sure.
47:06Fold in the sides.
47:06Okay, fold in the sides.
47:07Make it look nice.
47:08Now I'm just gonna do my lattice really quickly.
47:09This is one of the hardest parts of the whole Wellington
47:11is getting this nice lattice pattern
47:13because it's very hard to roll out.
47:15There you go, Ryan.
47:16Okay.
47:16All right, I'm cutting up the sides of the lattice.
47:18Nice.
47:19Don't need the excess.
47:20Okay, and I'm just gonna trace through
47:21all the little holes with my knife.
47:23Don't want anything to be stuck together.
47:25All right.
47:26It's looking good, Ryan.
47:27Looking good?
47:27It's looking really good.
47:28Okay, coming back, Mr. Wellington.
47:29Bring him on in.
47:30Quick, quick, quick, quick, quick.
47:3133 minutes and one second remaining.
47:33Oh my gosh.
47:34Where did the time go?
47:35So you are gonna need to boost the oven up
47:37because it won't finish in time.
47:38Oh no, are you serious?
47:39Oh my gosh, it looks so cool.
47:41This is crazy, Ryan.
47:42Paint it again, salt all over, and you're good.
47:44Paint, paint, paint.
47:45Pretend you're Picasso.
47:46Okay, I've been pretending this whole time
47:48that I can cook.
47:4930 minutes, 49 seconds.
47:51Get the salt on.
47:51I want you to get in the oven before 30 minutes.
47:53Okay.
47:55Yep, oh, okay.
47:56Get it on the side.
47:56Not too much, not too much.
47:57Bench scraper, get it under.
47:58On here, go, go.
48:00Get it in the oven.
48:01Get it in the oven.
48:01Come on, Ryan.
48:02Okay, okay, oh yeah, I forgot how to open it.
48:04Okay, it's going in.
48:06Good luck, Welly.
48:09That was intense.
48:10It's been about 10 minutes.
48:12The Beef Wellington is looking not quite golden brown,
48:14but it's looking okay.
48:16Maybe since you guys are judging,
48:17you can settle for just golden, please.
48:20Ryan, just 15 minutes remaining.
48:22I'm rotating it a little bit more,
48:24getting some good circulation.
48:25Okay, 10, it's ready.
48:27Nine, eight, seven, six, five, four, three, two, one.
48:38What do you think?
48:39I think I have no idea how you just did that.
48:41No way.
48:42We have to cut it open, but Ryan, this is promising.
48:44Let's go.
48:45You did that by yourself.
48:46That's insane.
48:47You went from zero to 100 just now.
48:49What are we gonna do if it's raw?
48:51Is there any way to save it?
48:52No.
48:54With your newfound knife skills,
48:55I think you should cut it.
48:56I'm so nervous.
48:57You ready?
48:58I'm ready.
48:58Is your heart beating fast?
48:59My heart is beating so fast.
49:00Come on, Welly.
49:03It's tender.
49:04It's crunchy.
49:05Please.
49:06Please.
49:09Oh, what do you think?
49:11That looks so good.
49:13I feel so proud.
49:14My heart's beating kind of fast too.
49:15Oh my gosh.
49:16Get a nice, good slice.
49:18I mean, that is literally just about as perfect
49:20as you're gonna get,
49:21especially cooking this thing for the first time.
49:22It looks so good.
49:24You crushed it.
49:24You know how to do this, Ryan.
49:25I know how to do this.
49:26Take that bad boy, sit it on the plate.
49:28Bring in your sauce, put that down.
49:30A little bit more.
49:31Yes, Chef Ryan, a little bit more.
49:33And just a few chops.
49:35And the finishing touch, Ryan,
49:37a little bit more flaky salt right onto the beef.
49:39You, my friend, just made a beef wellington.
49:41I'm so proud of this.
49:41This is gonna be the coolest thing
49:42I've ever cooked in my life,
49:43probably for the rest of my life.
49:45Ryan.
49:45Oh my gosh.
49:46We are sending it to Gordon.
49:47Oh yeah, we have to send it to Gordon.
49:48Smile.
49:50I hope he likes it.
49:51While Ryan tastes this wellington,
49:52I want all of you guys right now,
49:54based on what you just saw,
49:55to give it a rating out of 10.
49:57You can either just write the number
49:58or you can explain why.
49:59This is gonna be the best bite of food
50:01that I've ever made, hopefully.
50:06That is so good.
50:08What do you think?
50:09You're shaking your head.
50:10Oh, you're nodding your head.
50:11Now you're shaking it again.
50:12I just can't believe that you did this.
50:13The flavor is perfectly balanced.
50:15It looks amazing.
50:16It's tender.
50:17You didn't overcook it.
50:18The puff pastry is nice and flaky and golden brown.
50:20I cannot believe those words.
50:21Do you wanna know what Gordon said?
50:23Yes, what'd he say?
50:23Bloody hell, that looks good.
50:25Nine out of 10.
50:27No way.
50:28Gordon Ramsay likes my cooking.
50:29I can't believe it.
50:30I feel like I'm dreaming.
50:31Am I?
50:32No, but you are legitimately,
50:33you're late for your flight.
50:34So you should probably go.
50:35Oh my gosh.
50:35Like actually right now.
50:36Really?
50:37Well, yeah, I mean.
50:38Can I just have a little bit more of this?
50:39Yeah.
50:45Thanks again to YouTube Presents
50:46for sponsoring this video.