Pro Chef vs. Impostor Cooking Challenge

most important part and then we're going to put a pinch of salt right there, oh, that will make those flavors stand out and we'll see, come on. to go ahead and add a little bit of this uh Heyqueso, yeah, um, and we're going to let it sit on top, okay, you know, we've got some cheese connoisseurs here, but you know, here's a little

cooking

tip, sometimes I make the back because that gives you a different kind of flavor. uh and we're going to shave this truffle over the top yeah yeah there we go so I have to be careful because I'm a truffle hound or a truffle pig and I'm going to add too much truffle because a lot of people like it.

But you know people are wrong. I'm going to get a paper towel. Hey, I'm still here. I'm off camera. Now I'm back. Let's clean that up for the presentation. Yes, I wish you could smell it. Elon Musk bought Twitter but he didn't make something where you can smell the food on YouTube

cooking

videos, waste of money, okay honey, here it is, we did it, let's see if I can fool someone foreign, oh hey, I didn't see you there. I'm the other real

chef

and I'm making a lobster bisque risotto. You know, a lot of people look at me and think my culture is fried rice and egg rolls, but I was actually adopted from Maine, uh, raised.

I was not adopted from Maine. I was adopted from Vietnam and grew up in Maine and my culture is more like Bud Light pastries and soup, so that's what we're going to do today. I'm going to start with this really sweet Maine lobster and start cutting it up, but yeah, not really. I consider myself a professional

chef

more like a professional cook because I get paid to cook, but I consider a chef to be someone who knows the balance between creativity and execution, so if you have a great idea, a great idea like squid ink risotto , I have to be able to execute it and if someone plans to do it today I just don't think they can, so I grew up in Lobster, my family, our fishermen, my brother probably caught this lobster, who knows, and it's something I used to do. we ate growing up, actually my dad would come home and bring live lobsters and we would compete them side by side to see who won and then we would put them in the pot, so yeah that's a true story okay I'm putting this in a little bit of warm butter and this will heat gently so we have this pre-cooked risotto here it has a little bit of bacon, onion, garlic and I deglazed it with Bud Light, but I'm going to add a little bit more Bud Light because it's like the Lacroix from the main community, a lot of people think that I grew up with Sam Adam, well, I didn't grow up with Sam Adams because I didn't drink when I was little, but it's Bud Light, so if you go to Maine, Let's have a can of Bud Light, so let's stir this up here.

We probably won't cook all the alcohol, but that's okay. One thing about being a chef too is understanding the business side, so use all your ingredients. It is extremely important in this case that I showed. I have proof that I made a homemade lobster sock. This is a lobster head here and it smells really good, but I use all the ingredients down to the shelves, down to the corn cobs. I have a nice corn side dish that I'll show you a little later, but I save these ears and soak them in this cream, then I'll assemble them here in a moment.

I'm going to let the Bud Light cook and now I'm adding my broth and stirring it until it's nice and creamy okay this is coming together really well and I'm still adding the broth here and pouring it all over the place okay I'm not in the kitchen , I don't have post-traumatic stress disorder. from working in the kitchen, okay, this goes really well with risotto too, you want to make it a little bit wetter than normal because it thickens as it sits, so I'm going to add this delicious creamed corn that I made and stir it like this oh yeah , that looks great, okay, when we get back I'm going to place this on a plate and magically reset it, so let's plate this risotto.

I have these home fries that I made. French fries are usually not in a chowder, but potatoes are and if it's a good chowder you only have a minimal amount and then mainly like Pro, whatever your protein is, in this case it's lobster, so let's do that, we have some pieces of bacon. I'm going to do a little. Little flowers with lemon zest here because you eat it with your eyes. I have some tarragon that goes very well with the lobster and a piece of palm until gray, so we'll grate this piece of parm first and it will add a little bit of Umami. salt all the way to the top and then I'll add my lobster okay, is that more fun?

Is it more fun if I sing it? Lobster in the risotto and I put it on a plate. Prepare it very well. I'm going to pluck this lobster oh no, this. The lobster has poop, I'm going to put that one aside, I have a claw, I have a claw here, oh yeah, one for me. I'm going to add a little bit of French fries, a little bit of bacon, Never Hurt No One, a little bit of lemon zest, a little bit of lemon. says shake it with tarragon, it goes well oh the flowers, I forgot the flowers here now I've cleaned the plate a little because I'm a Michelin star chef and here's a nice lobster bisque risotto Jordan from spork.com our steam judge Before you there are three dishes of risotto or as the Italians say risotti in the plural one was cooked by an

impostor

chef two by very very professional mythical chefs your job is to determine the difference between them great I'm going to start with this one first because this one I guess maybe It has the strongest flavor, so I'll do it last.

This is beautiful. This is what the camera can see. The camera already saw this. Yes, of course, it's a show. This is so beautiful. I love lobster. I love corn. um, this feels a little out of season, but who am I to say? um my goodness we have like little fries on top the corn is delicious the lobster is cooked to perfection it's so tender oh there's like a little bit of bacon speaking of bacon we have an article on spork.com about the best bacon so check it out and the risotto is nice and creamy.

Let me try the risotto alone. I mean, delicious, the lemon zest really brightens it up, it's really good and too. It's so aesthetically pleasing that I have to actively force myself to stop eating. I hate this dish. This is terrible. It makes me feel like I like to lay on it and eat it like a dog. I don't really know what it's for. because this is what happens with this, you pick it up, something spills, oh, now it's like it spills on the side of the plate and then this looks like, I just don't, I don't understand it, um, but I feel like a chef would do something . stupid like this and I love it, I mean, there's a lot of truffles in this, but I think that could also be a lure, you know, like people who think about fancy food who maybe aren't chefs think, oh, put a lot of truffles in it. into something that's elegant, oh mmm, I mean, truffles are delicious, it's like a little spicy in a way that I think is too spicy, it looks like a pumpkin risotto with truffles, it almost tastes like maybe it has a little bit of ketchup, it's so interesting that I don't know if a chef made that last, but not least.

I guess it's squid ink risotto with squid on top. I'm not a big fan of squid ink in general. I think it may be a little overwhelming, let's look at what saffron is. It's eight thousand dollars worth of saffron on top of this this is oh, that's really good oh, it's very bright there are like little wedges of lemon on top that are very good, let's try a piece of this squid very well cooked, very tender, but this is very delicious this is very subtle which is shocking it's the opposite of what I thought at first so egg on my face okay I think I know which one it's not made by a professional chef Jordan in a three two one you'll put your hand on the plate that wasn't made by a cool professional chef in three two one hey that's right Jordan me here imposter chef we're gross anyway don't hide from me how awkward we are because we're friends so it's not bad, Do you have ketchup?

No, okay, what's in it? I think it's a little bit of lemon, okay, yeah, Jordan, maybe your palate is just bad. Do you ever think about that? Yeah, maybe my palette is just bad. Yeah, maybe I'm just that beautiful and I have a bad palette. Jordan, thank you very much. doubtful, I thought you completely crushed it, fantastic job, tell people they can find you, oh yeah, uh, if you're wide awake on Twitter on Instagram, uh, watch Grand Crew on Fridays, yeah, uh, and Lily, um , you have to be a little worse cook. Sorry, only you did this, I did that, it's amazing, it's so good, thank you, podcasts are not just for your ears anymore, check out the new videos of our podcast, a hot dog is a sandwich every Friday on YouTube . com a hot dog is a sandwich