Worst Cooks in America, Season 2: Behind the Scenes of Episode 2
Welcome to Farmageddon
The recruits take a field trip from NYC to Abma's Farm, where they'll meet their next Skill Drill.
The recruits are challenged to make a perfect rolled omelet after watching their chefs closely. "It seems easy, but there are a lot of potential pitfalls," says Chef Anne.
Chef Anne's onion and zucchini omelet is perfectly rolled and served with a salad of fresh produce from the farm.
Get the Recipe: Omelet with Onions, Zucchini, and Fontina
Watch (Closely!) and Learn
Chef Robert's team takes diligent notes as he demos the perfect omelet. He explains that it should be "a little golden in color, but not burnt in any way. There's nothing worse than a brown omelet."
Chef Robert's spinach and gouda omelet has the ideal golden color — no brown! — and is served with a refreshing fruit salad.
An Eggy Endeavor
For Kat, this Skill Drill presents a major obstacle: "I feel like I'm going to throw up. I hate eggs. No, you don't get it. I. Hate. Eggs."
Joshie constantly talks to himself as he cooks. Chef Anne says he should focus more on his knife cuts, which are far from uniform.
"I've taken great notes, I think I’m ready," says Ty.
Recruits at Work
Anne stresses the importance of mise en place: all ingredients prepped and organized. "This whole mise en place thing and multitasking in the kitchen, I'm not really comfortable with it yet," says Anthony.
"When I used to live at home, my mom wouldn't let me cook anything. The only time I touched an egg was to paint it during Easter," confesses Carlos.
Not Quite There
Robert gives a few pointers: "Taste everything before you serve anybody. You've got to understand what it tastes like; if you don’t, you’ll never be able to cook successfully."
For the Main Dish Challenge, the recruits must replicate Chef Anne and Chef Robert's pork dishes. "I don't eat animals," says Kelly. "But if that's what it takes to win the whole thing, I'm going to do it."
Robert's Pork Paillard
Each recruit on Robert's team helps with a step of the demo for his Pork Paillard with Asparagus and Compound Butter. They must pay close attention: There will be no recipe on the board this week.
Get the Recipe: Herbed Pork Paillards with Sundried Tomato Butter and Asparagus
What's Pork Again?
Pork loin is all new to Erika: "I've only eaten pork in hot dogs, sausages and bacon. Wait, yeah, bacon is pork."
Anne's Asian Pork
Chef Anne walks her team through the recipe for Asian Marinated Pork with Snap Peas and Spinach. "We want to see how well you paid attention and absorbed what you got from me," she says.
Get the Recipe: Asian Marinated Pork Tenderloin
The recruits take diligent notes during Chef Anne's demo, but soon they'll be thrown for a loop: The chefs will take away their notebooks halfway through cooking.
When Chef Robert and Chef Anne confiscate the recruits' notebooks, they must rely on memory to replicate the pork dishes. Anna is not quite sure what to do with the herbs.
"I am terrible at remembering things, but I need to really keep going and keep progressing," says Georg.
Chef Robert cautions Ty as his pan begins to smoke. "This is a great dish. It's going to be hard for me to duplicate," says Ty.
Step It Up
Priscilla's dish doesn't fare well with Chef Anne: "These peas aren't even green anymore. You are a teacher, stand up and take charge and show me confidence."
Matt keeps his cool throughout the challenge, even without his notebook. Chef Robert names him the Blue Team winner.
Jeff's attempt to improvise Chef Robert's dish backfires, so he's the next to go, along with Anthony. Still, Jeff heads home with new confidence: "No more calling in for takeout to impress a girl."