Who Can Make the Tiniest Breakfasts? | The Big Tiny Food Face-Off

Welcome to Big Tiny Food... -Face to

face

! -Face to

face

! Let's go let's go let's go let's go. A cooking contest where young chefs with big dreams compete to cook the smallest meal in the world. We're talking miniature kitchens, big bets and, of course, small

food

. A super small art form that has become one of the biggest

food

fads on the planet. That's how it is. Tiny food has taken the internet by storm, inspiring a whole new generation of young chefs. But we're taking it to the next level. Our small kitchens are packed with one-of-a-kind little tools.

I walked towards the small food set, the kitchen, it was very small. The refrigerator, the stove, I would die to have that kitchen. He is so cute. Each small challenge will be judged by me, food vlogger Inga Lam and YouTube superstar Matt Stonie, who may be known for eating big, but he's the king of small here. Today we will send three young chefs on a culinary adventure through two challenges: breakfast and lunch. It is the most important moment of their young lives. And while there's no dinner, we'll be crowning a winner. Oh, and stay tuned for some secret guests.

Here's a clue. They are hairy and measure eight centimeters. -It's time little one! -It's time little one! The chefs are already working hard. In this challenge, our chefs tackle the first meal of the day. Rise and shine, because we're making breakfast. The word breakfast means to break the fasting period of the previous night. Breakfast varies around the world, but is often based on a carbohydrate such as bread, rice or cereal with a protein of plant or animal origin. The winner of this challenge gets an advantage in the final round. The chefs have 30 minutes to complete their breakfast plate.

Let's meet the chefs. Let's do it. My name is Florencia. Flo the Pro or sometimes just a plain Flo, not Flo from Progressive. I love cooking. I love baking. I love trying new things and then eating them. I added my love of cooking, my love of crafts and voila, small kitchen. Hello. I'm Mateo. I'm 15 years old. I would say my superpower when it comes to preparing small foods is the baking and cooking aspect. I really enjoy baking for my friends. If I stay up all night and bake something, I'll take it to school the next day.

I really enjoy seeing my friends enjoy what I do. I'm Dana and I'm a daredevil. I am originally from Russia. I would say I'm a really extreme person. Some of my hobbies are driving. I am a semi-professional archer. Everything dangerous is usually fun. That's the rule. Stonie and I will judge your breakfast dishes based on scale, taste and creativity. For the first challenge, I'll

make

cinnamon rolls with cream cheese frosting and a side of dalgona coffee if I have time. I'm making a Mexican breakfast. This will include eggs rancheros, mashed beans, pico de gallo, tortilla on the side, and some guacamole.

Something that influences the types of foods I prepare are the cultures I come from. So my mom is from Mexico and my dad is from Argentina. For the first challenge, I made syrniki. Syrniki is a traditional Russian dish and means something made from raw cottage cheese. I take it for every breakfast. It's so tasty. They have five minutes left, only five minutes. In fact, I ate too much egg, which made the mixture too runny. This is not going to stop me. I'm on the older side of the other contestants, so my hands are a little bigger than theirs.

So using tongs is really beneficial when I'm baking. I'm going to try to

make

two perfect fried eggs. Oh my God. I'm going to start over with that. Alright chefs, we have one minute left. Sixty seconds if you put it that way. Um, I think this is working. The syrniki are cooking. One more try. I'm trying to make these eggs look perfect and make them small and beautiful. The cooking process is taking too long. It just shouldn't be that hot. My hands are shaking. It's sticking to the pan. Alright. I can do this. Yes. I repeat, we have a successful egg.

Everything so far looks very good. I feel like with this round we really have to go by taste. It will all come down to that. I really need to hurry. Alright chefs, this is it. -Five four three two one! And leave your kitchen tools. Court. - Good job everyone. - Good job everyone. Very, very excited to have breakfast. First, Dana. Low. -Show us what you have. -Hurrah. -It's a small pile. - Wow. - Oh, wow. - Wow. Check it out. And the teacups. Uhmm. Sírniki. It's usually made from cottage cheese, but I tried a different type.

Like the pancake, it has flour and eggs. On top I put sour cream, jam and powdered sugar. I started making these with my grandmother on my mother's side. -Oh. - Interesting. Well. Alright. -Health. -Health. -The salty... -Uh-hmm. ...of the cheese and stuff, but you get the flavor of the jam, it's a great combination. Sweet and salty, it's honestly one of my tastiest palates. We should accompany the tea too. - Oh wait. - I forgot about the tea. Tea, tea, tea, tea. Oh, I like the tea that goes with it. -Thank you so much. - Thank you.

For Matthew, please come up and show us your cinnamon roll. -Oh. I see the coffee. Oh my God. Look, you can see that perfect swirl in the middle. Oh yeah. I added some strawberries just to brighten up the dish. Mateo, I love your way of thinking. - You did. - This is good. Let's do it. - Alright. Here we go. - Health. Hmm. The cinnamon sugar and the sweetness of the glaze, I think the muffin is a little firmer. It looks more like a cinnamon cookie. The flavor, you have it. -The flavor is there. -Quite right.

Fantastic work. Thank you. Florence, come down and show us what you've prepared for breakfast. Oh man. Do you see the egg? Because I see the egg. So for my plate, I had a lot of different elements. And I really wanted to make it super colorful. - Let's eat it. - Let's eat it. Well. Here we go. Just make sure you don't accidentally swallow the dishes. - Tilt it inward. - Yes that's fine. Hmm. Yes. I mean the omelette had a great texture. Just a little crunch. But, I mean, the concept of this is to enjoy it together, right?

And I think just from that bite you got the idea of ​​what it could taste like. The presentation was absolutely incredible. Really. Thank you. Thank you. It was a really difficult decision, but we felt that one dish really stood out from the rest in terms of flavor. And the winner of our first challenge today... is... -...Dana! -Dana! - Congratulations. - Congratulations. Great job. Thank you. Everyone should be so proud of themselves for doing something so creative, but Dana, we felt like with yours, your personality really shined through, you know, the way you use ricotta cheese instead of cottage cheese, the way you really prepared it. . a little decorating and then using the baking sheet.

Super, super smart, super paying attention to detail. So, that's what really pushed you over the edge and the flavor of course, so congratulations. Now it's time for my favorite part of the show. Let's give a taste to our special guests who have a surprise for us in the second challenge. Do you think they like the sweet-salty combination? I'm sure he's not picky about that syrniki. The very idea of ​​hamsters eating my food is just hilarious. Breakfast is complete, so you can guess what's next. We're talking about lunch. Get ready because the winner of this challenge will take home our #1 Tiny Chef Golden Blender trophy.

Chefs, your goal is to prepare a meal at lunchtime. But our hamster friends have a peculiarity. Oh. As you can see, one of you will pack a brown bag lunch, another will prepare a bento box, and the other will prepare takeout. So Dana, since you won the first challenge, you can assign who prepares which food. It'll be a tough choice, but Matthew, I think you should get the brown bag. I gave myself that surrender thing because it gives you a little more freedom. In this challenge, your dishes will be judged on three things: creativity, flavor and presentation.

It's time to start cooking. This time a lunch lady. Bold choice. Are you ready? Get ready, go. Come on, come on, come on, come on, come on, come on, come on. You only have 60 minutes to create your dish. I don't have enough space. For my second challenge, I'm making pelmeni, which is a Siberian food and it's like dumplings. It's a really fantastic dish for a family gathering. Oh my God. -Uh... -Where is everything? I wanted to make a rainbow grilled cheese and tomato soup with French fries. I feel like if I plan it right, I can get ahead and finish on time.

I'm so glad Dana assigned me the bento box. I'm going to make a sandwich cut into a very nice shape, with a pickled salad on the side and a fruit salad. And lastly, I think I'm going to make a matcha muffin. Cut the egg. The word pelmeni means ear-shaped bread. The most pelmeni I have ever made was with my grandmother and we made hundreds of them. So, I'm making a rainbow grilled cheese as one of the main components of my brown bag lunch. I really love grilled cheese. I mean my dad made me grilled cheese all the time for lunch.

It was just a staple in high school and elementary school. I layered the cheese with tongs because tongs are my best friends. I really care about keeping all my layers completely perfect. I really want to make sure each color is distinct. So when you cut it, you can see all the colors of the rainbow. This is very difficult. I've actually made rainbow grilled cheese before and you want it to melt well to get that beautiful rainbow gradient. Making it in normal size is really complicated. Hard enough. And then I thought, oh, little sandwich, how are you supposed to measure it?

I cut myself a little bit. Um, yeah, such a small point. Thank you. Right now I'm making the matcha muffins and you just take a pancake mix, powdered sugar, add a little bit of milk and mix it with matcha powder. -Like a matcha bun. -Oh, a matcha bun. -That sound delicious. -Yeah. You just put it on the stove. I'll add a little gelatin to the center to give it a little sweetness. I heard you have a special ring. -What is this? Tell me about it. -You are revealing my secret weapon. I'm sorry. First of all, I look beautiful in it.

You know, for small foods, it's a little harder to pick things up and heat them up. - Uh-hmm. So I brought this knife and you slide it like this and then you throw it in the water. That's great. Oh, and I love the color of your shirt. Oh thanks. Look. We, in a way, agree, right? Check it out. Check it out. We have to get... we have to get our photo together. Yes. Look at this one. Watch this. Normally when I order a bento box, there is always some type of pickled vegetable. So, I'm going to have a pickled salad.

I'll keep it in the oven to keep it warm. My tomato and grilled cheese soup is almost ready. So I have the idea of ​​making cosmic brownies. Why do not do it? Although it may not come out in time, you should try. All the dough gets trapped in the little beater, so it's not as effective. I switched to this tall skinny spoon. They better come out of the pans, I must say. Florence is taking on a huge task there. The Bento box is something that has many different parts. I'm making my matcha muffin and I don't think I'm doing it right because it's sticking to the pan.

And it is not cooked on top. The top of the matcha bun remains sticky. So I'm just going to use the torch. In fact, it looks good if there is a little bit of brown on the top of the matcha bun. I take some fries and then use the tongs to make little fries and then put them in my container. Those are heart-shaped sandwiches. Yes. Here I made a kind of pickled salad. And here, I'll have a little fruit salad. So I'm going to cut all these fruits. Well, I can't wait to see it. -Thank you. -Good luck in everything.

So when you cook them, the water evaporates very quickly. That's why I have other water cooking. I can start plating. I wanted to make a black box to have contrast and make it look a little better. Oh. One minute left, chefs. This is real. It has to be perfect. Let's hope this cover fits. - Ten, nine... - Nine... - ...eight, seven... - Seven, -six, five... -...six, five... Four. - Three, two, one. - Three, two, one. That's all for everyone. You all did it. Oh. All the dishes look fantastic. First, Dana. Let's go up. Tell us more about this dish.

So, these are the pelmenis, a little bit of meat in the middle and already covered in dill. -Uh-hmm. -Yeah. And this is the sour cream and this is the ketchup. So, is this how it is traditionally consumed? -Uh-hmm. - It's time for us to try a little. Wow. Here we go. Hmm. Good consistency with the dough. -It's more chewy... -Yes. ...like a slight bounce. I think you understood it well. It's complex. -Definitely get a lot of dill. -Too complex. -Uh-hmm. -The butter that came out added a little more buttery flavor. -Uh-hmm. -And the sauces. -Hundred percent.

Hundred percent. -Uh-hmm. Beautiful job. Thanks, Dana. Next, we have Matthew's brown paper bag lunch. -You have given us so much... -A lot. - ...in such little time. - Yes. Yes. Please tell us about this. Well. So, I made a rainbow grilled cheese... Right. ...because when things are more attractivevisually, you can enjoy them more. -Uh-hmm. And then I have to accompany it with tomato soup. And then I also have a side of fries. Well. And I also made some cosmic brownies. These look fantastic. And she embraced the whole brown paper bag mentality. And even the little bit “made with love”. - Let's eat. - Let's do it.

Beautiful work with the colors here. Yes, it looks good. - Very different colors. -Color separation. I'm going to be very generous with myself here and just regards. Alright. -Toasted bread, cheese... -Oh, yes. ...that tomato soup, a lot of flavor in that tomato soup. I could taste the grass. The hot pepper, you definitely had that kick there. Come on. Dessert. More of a fluffy brownie texture. That's a brownie... oh my god. Dude. -I don't... -You killed him. -That brownie was incredible. -You...really, really great job. -Thank you very much Mateo. -Thank you. Florence, come down. Show us what you have.

Well. So, I made a bento box. Here, I have a fruit salad, a pickled salad. That's something I see a lot in a bento box. So here I have a sandwich with cheese, microgreens and some ham. -And I have a matcha bun. - Oh. Let's make a try. - Well. - It's a perfect sandwich. -A bite. -A bite. -I loved. - Yeah? I'm just going to say that I loved it. -Shall we continue? - Yes. Cauliflower here. Sweet, spicy and then a bit of aromatic sesame oil. -Can you taste it? -One hundred by one hundred. Alright.

Fruit? -Yeah. - Oh, yes, the fruit. -Uh-hmm. -Oh. Oh, I have a lot of little hearts here. - Yes beautiful. -Okay, finally. - Oh, the matcha bun. Right now, matcha. -Oh, I just received it. - The first. This is like woo, I can feel it and I like it. Perfectly done. I loved. -Perfect. - Thank you. Very, very difficult decision. -Thank you so much. -Thank you. Now is the moment of truth. We will select a winner based on creativity, flavor and presentation. These three dishes were truly something special. Everyone, you know, gave their best game today.

But today we feel like a chef really went all out. And the big champion of the small food showdown is... ...Matthew with his delicious rainbow grilled cheese. Hey, good job. - - Congratulations. I won Tiny Food. I'm not really sure where I want to put this trophy. But I know it will have a special place, um, for sure. And it's something I'll remember for a long time. I'm really proud of myself. You have to stay focused, you have to have confidence in yourself and that's what I did. I did my best and ended up achieving something really big, but small.

Tiny!