Judges' Table. This is one of my favorite Colicchio moments. The Katie Leebot reminds the Blue Team that they lost and one of them is going home. Colicchio wonders where it all fell apart for them. "It didn't fall apart," Tiffani says, with defiantly crossed arms. "There was a lot of... influence beyond the food in this competition." Harold says he thought the food that was put out by both teams was comparable. Yeah, but where the Red Team had blue and red yogurt, you had strawberry applesauce. And where the Red Team had fruit skewers, you had mushy carrots. However, Harold adds that the other team did a better job of promoting their food. I've noticed that Harold carefully chooses his words throughout this whole competition. That last comment of his didn't necessarily come off as a critique, as Tiffani's did, but more as an acknowledged fact. Colicchio says that since the kids liked both fish preparations, it all comes down to the side dishes. Harold points out that their food was definitely more nutritious. Do kids care about that? Colicchio responds by pointing out that they fried the cheesy tater tots. "Yeah, but we offered a vegetable," Harold counters. "They offered fruit," the Katie Leebot counters right back. So did Harold's team -- the strawberry applesauce. Instead of saying that, Harold says they chose to bake the signature ingredient.

"This wasn't a challenge that tested any type of skills of a professional chef," Tiffani notes while lounging in her chair. "I think this was a challenge about the customer," Gail points out. "Sure!" Tiffani instantly responds, on bootlicking autopilot. "And isn't that part of what being a chef and cooking is all about?" Gail wonders. "The palate of a ten-year-old isn't a sophisticated tool by any stretch of the imagination," Tiffani says. Man, she really doesn't know when to stop, does she? Apparently not. She goes on, "Children in this country eat crap and nothing but crap, and if it doesn't come with a toy, they're not interested in it, so I'm not going to throw a bunch of food coloring in food just to appeal to a crowd of ten-year-olds. I'm not going to do it." Colicchio looks down in his lap during this little speech of hers, which, by the way, is pretty insulting to children. Adults in this country eat crap -- hell, adults this country are obese and most of it is a result from eating crap -- so the purported lack of a child's sophisticated palates doesn't enter into it. Chef Laurent says calmly, "As a professional chef, you will have, sometimes, very demanding customers who are going to ask you to do something you don't like to do." "You're never going to find me in a situation where I'm will to compromise the integrity of food in order to do anything. I'm not going to go into Craftsteak and ask Tom to deep-fry my steak for me," Tiffani retorts. "People do, and you do what you have to do," Colicchio says, rather noncommittally. Tiffani asks Colicchio if there have been times that he's flat-out said he's just not going to do something. "Almost never," Colicchio admits. "Almost? Exactly, almost never," Tiffani smugs. Uh, I hate to break this to you, Tiff, but you're no James-Beard-Award-Winning Tom Colicchio, so you don't actually get to compare your choices to his. You're just starting out. No one knows you, and no one's gonna know you if you keep on with this attitude. Colicchio finally leaps in with, "It's a good thing you have immunity because your attitude is lousy." That wipes the smug smirk right off Tiffani's face. Colicchio continues with the lecture that in the restaurant business, they make people happy, "and I don't care how you do that, that's what you do." Tiffani's impassive. I hate her face.