Worst Cooks in America, Season 2: Behind the Scenes of Episode 2

Meet the recruits and get a behind-the-scenes look at the Season 2 of Worst Cooks in America.

Welcome to Farmageddon

The recruits take a field trip from NYC to Abma's Farm, where they'll meet their next Skill Drill.

Follow Directions

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.

Replicate This

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."

Desired Result

Chef Robert's spinach and gouda omelet has the ideal golden color — no brown! — and is served with a refreshing fruit salad.

Get the Recipe: Spinach and Cheese Omelet with Farm Fruit Salad in Champagne Vinaigrette

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."

Chatty Cook

Joshie constantly talks to himself as he cooks. Chef Anne says he should focus more on his knife cuts, which are far from uniform.

Last-Minute Questions

"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.

Egg Novice

"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."

Pork Problems

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

Good Notes

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.

Mind Games

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.

Keeping Focus

"I am terrible at remembering things, but I need to really keep going and keep progressing," says Georg.

Confidence

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."

Most Improved

Matt keeps his cool throughout the challenge, even without his notebook. Chef Robert names him the Blue Team winner.

Failed Improv

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."

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