- Haha, this is, who eats this?
(airy French music)
- Hi, my name is Yolie and I've been a professional chef
for about 15 years.
- Hi, my name is Diana
and I have been cooking professionally for eight years.
- And today we are going to try
to make these frozen dinners look fancy.
- I always wanted to do Iron Chef,
I would say this is pretty close.
- Yeah, this is pretty close.
- I just see piles of mush in different colors
- Also there's not a lot of colors
- So we knew what we were gonna be working with
so we brought some stuff with us.
We brought the color, the fine dining touches.
And for the reveal.
Oh my God. - [Yolie] Lovely.
- [Diana] Okay.
- This doesn't look like the picture
- [Diana] Oh, salisbury.
Oh the way the aroma just hits your nose.
Oh we got options on our salisbury steak.
- You know I'm not gonna wait for you.
(airy French music)
(upbeat French jazz)
- This is, all right.
I want to start, but I don't know how.
I know what I'm gonna do - [Diana] Jesus Christ.
- Um, this is, who eats this?
- Gelatinous.
- I hope whoever eats this actually puts it on a plate
and doesn't eat it off these plastic things.
Would be really sad.
- I'm going to slice it as if it is a steak
and just go with it.
- I'm cutting it into an appetizer portions, step one.
This is fish.
Yup, it's like a fake fish stick that comes with rice,
broccoli mush, and I'm not even sure what this is.
- [Diana] Well I like how this one looked, but that one
- [Yolie] Is that how you're putting it?
- [Diana] actually has a better color.
I'm not done.
- I bought a skewer so I'm gonna use it.
- Yeah I really like where you're going with that,
I'm trying not to support you,
but it's kind of hard.
- [Yolie] You know what
- God, an appetizer.
Oh this broccoli is rough.
- Don't mix this.
- [Diana] Don't mix it?
- No.
It like turns into cement.
- You know what there's so much liquid in
that I'm just gonna call it a soup.
- [Yolie] This has a crap ton of water in it,
you can see it because it was frozen.
I'm almost done with my appetizer.
- Good for you.
This is a very small soup,
because it didn't have as much liquid as I thought it did,
but it's okay.
That's done, okay.
Put this on rice.
(upbeat French music)
Microgreens help everything look fancy.
- [Diana] I know.
- You throw some of these on anything
- Yeah
- And people are gonna be like, what is that (beep)?
So fancy!
- Well I'm done with my appetizer.
- [Yolie] I'm done with this as well.
(upbeat jazz music)
- [Diana] All right, entrees.
Well you gotta put like color on this steak
'cause this steak looks rough.
- I'm definitely staying away from that Spongebob
marker on cheese.
- Spongebob was a chef.
- [Yolie] He never called off. - [Diana] Never called off.
I'm trying to make these look good.
- Different shapes always help.
- All right.
- [Yolie] Oh, I just turned this into a palm puree.
Look at those marks.
- [Diana] Thank you very much.
Don't look at what I'm doing.
(upbeat jazz music)
- [Yolie] All right.
That's a steak, let's just pretend, close our eyes
and pretend it's medium rare.
- [Diana] Add some color to it.
- Some mushrooms
- All right.
You have mushrooms?
Where'd you get mushrooms from?
- There's like two floating in the Hungry Man.
- [Diana] I'm gonna do this.
We're gonna pretend like this is like some risotto.
All right. - Look at that color.
Look at this.
- [Diana] You know what you're working with, right?
I feel you're forgetting for a moment.
Man, (beep) sucks.
Oh everything here.
Maybe add a baby carrot first.
Here, this.
That's gross.
You know what, maybe I wanna go for like a surf and turf
kind of situation.
- Oh, that's such a good idea.
- [Diana] Like that,
on the side, right there.
Gonna cover this.
- People eat with their eyes first
so if the food comes out and it doesn't look
that appetizing, you're already going there
with the mentality oh this is not gonna be that good
'cause it doesn't look good.
- [Diana] Yeah, people already have a preconceived notion
of what the food is gonna look like before it even gets
to their plate.
- [Yolie] All right, I'm gonna pretend like this is gravy
which it is not, but
- Why don't they put a lemon in here,
they can put a lemon wedge with the fish?
- Yeah, like the lemon will hold up in the microwave.
Everyone has these at home, you could just use
- Just pluck 'em from your garden
- to spruce your, to spruce up your meal.
- [Diana] It's a flower and I believe it's the amaranth?
Amaranth flower?
What flower, the chef's watching.
All right, I don't wanna go too crazy.
I'm gonna call that, done.
(upbeat jazz music)
(bouncy French music)
- Are you molding?
- I wanted to pretend like this was ice cream.
Is that cheating?
- [Yolie] Yes.
Judges?
- Yeah, does it have to be edible or just look
- [Woman] Are we doing a more
- [Man] I think it's creative.
- Creative, well then I'm gonna scoop,
I'm gonna scoop this delicious vanilla ice cream.
- What is this?
- Yeah, exactly.
- What? - [Woman] Pudding!
Yeah, plus Spongebob's sad.
- [Diana] I want this, and I do that.
People are gonna think that it's ice cream.
- Oh my God, is that ice cream?
- Yes, vanilla. - Said nobody.
- Hater.
Hater chef Boss.
- [Yolie] I'm gonna use all the spoons
so then you have to use steak sauce covered
(upbeat guitar music)
- I'm not a chef, why is this so runny?
(upbeat guitar music)
- [Yolie] I lost a piece of my only desert
that comes in these meals. Maybe I can
- [Diana] You want some crumbs?
No crumbs for you. - I'm making it.
- [Diana] I'm just gonna use the liquid.
Oh there's a piece of broccoli in it.
Give it a nice little glaze.
Carry on, carry on!
I'm trying to be creative.
- [Yolie] Okay.
- Not just look like a bon appetite catalog.
- What is wrong with a bon appetite catalog.
- You're killing it!
All right, I gotta cancel my subscription to that,
that's gone.
All right.
- [Yolie] I'm gonna do some dots.
- [Diana] Dots are always fun.
All right.
- [Yolie] You wanna let some of the sand go on the plate.
- [Diana] Right.
- [Yolie] Like if it's intentional.
- [Diana] Oh looks fancier.
- When I'm looking at these flowers, I'm looking just
for color something is gonna make the desert more vibrant
and just they're all edible
so you can definitely like eat all the flowers that
and the garnishes that we put on there
with that's always fun.
- And it makes it more playful.
(upbeat band music)
- I mean
um, I had couple panic attacks while trying
to do this for sure.
- It was fun - [Diana] It was fun.
- I mean, I suggest everybody plates their frozen meals
from now on because there's no way,
you cannot eat 'em out that box.
- Yeah the box makes it sad, but if you put it on a plate
- Get wild with it
- Yeah, chill your glass, put it in the freezer,
put that ice cream on there
- Pair it with a nice little Rose or white wine
- Mhm, pick a couple flowers from your garden
then just sprinkle it on top
(upbeat jazz music)