Matchmaker Madness: The Ultimate Dating Show

In this unique dating show, matchmakers pair up single chefs as teammates, hoping to find love among the culinary heat. The first born child of these culinary couples is named Ted, and our cameras capture every moment of their journey together.

The matchmakers' goal was to create a perfect blend of natural chemistry between their singles. In this episode, we see the handsome chef Henry, who's been single for a little too long. He's been on dating apps, tried everything, and is looking for love. The show's format involves a series of cooking challenges, where the couples must work together to create delicious dishes under pressure.

The first round of competition begins with a mystery basket containing four ingredients: chicken, rhubarb, pears, and ginger. The chefs must create an appetizer using these ingredients within 30 minutes. Henry and his partner, Izzy, decide to make a grilled chicken salad with roasted pears and a tangy rhubarb dressing. Meanwhile, Molly and her partner Darian opt for a spicy pear and ginger chutney served with crispy fried chicken.

As the competition heats up, the chefs face a new challenge: creating an entree dish using the same ingredients. Henry and Izzy come up with a pan-seared chicken breast served with a sweet and sour rhubarb sauce. Molly and Darian choose to make a grilled pork chop with a spicy pear compote and roasted ginger.

The final round of competition brings out the big guns: a crusted chateaubriand, a classic French dish that requires precision and skill. Henry and Izzy work together seamlessly, their chemistry evident in every step of the cooking process. Molly and Darian struggle to coordinate their efforts, resulting in an undercooked rice and an overcooked piece of meat.

The judges are impressed with the flavors and presentation, but there's one major flaw that seals the deal for both Molly and Henry: they're eliminated from the competition. The last two chefs standing are Izzy and Darian, who will compete for a $10,000 prize and a chance to see each other again on their next date.

The final basket contains four mysterious ingredients: chocolate fondue, grapes, hot honey, and hugs and kisses cookies. Izzy and Darian must create a dessert dish using these ingredients within 30 minutes. They decide to make a spicy chocolate ice cream with a macerated grape compote and a crunchy cookie crust. The judges are wowed by the flavors and presentation, but in the end, it's not enough to save Molly and Henry from elimination.

In the end, Izzy and Darian emerge as the chopped co champions, winning the $10,000 prize and a chance to see each other again on their next date. As they accept the award, they reveal that they're willing to take their relationship to the next level. The matchmakers are overjoyed, knowing that they've found love in the unlikeliest of places – in the kitchen.

Their next date is a world-class dinner at Chris Santos's own beauty and Essex restaurant, where they'll enjoy a romantic evening with fine dining and great company. As the cameras capture their every move, we can't help but wonder: will this culinary couple's love last?

"WEBVTTKind: captionsLanguage: enMatchmaker madness.Some natural chemistry over here.We're pairing up single chefs as teammates.He's very, very handsome.Damn, I hope this guy can cook.Tastes everything. Guys, finish up.We're going to name our first born child,Ted.Ted?Yeah. I've been single for a little bit toolong.I had a pet frog named Eric.Okay. He died, though.Oh, hustle, hustle, hustle.These chefs are laying eyes on each other forthe first time.I've been dating apps.I've tried everything.I'm looking for love.Let's get it on the plate.Maybe, just maybe, find romance.Food is very intimate to me.It's a little.Hard. Damn, That's my love language rightthere.You like to dance?I'm a terrible dancer. You're terrible.All the single chefs.How are you? Good.Good. Good. Well, you might be looking forlove, but the rules here remain the same.There are three rounds, and if your dishdoesn't cut it.You will be chopped.Please open up your appetizer baskets.How will you make the most of heart shapedravioli?You also have red snapper, fairy taleeggplant and a scarlet kiss cocktail.All right, folks, 30 minutes.The clock starts now.Let's go. We're making scarlet kissed redsnapper curry.Since I have experienced butchering, wedecided that I'm going to take charge.Breaking down the fish.I'm a big fan of, like, very, very high heat.So you can get a crust on it. Yeah.We're making seared snapper over pesto.I'm using the eggplant in the pesto becausepesto traditionally has eggplant in it.I know I want to sear this snapper because ithas some beautiful skin on it.So we're making a citrus marinated redsnapper tartare along with a miso butter andricotta roasted eggplant.Do you want this minced?Yes. As small as possible.Small as possible.We're making blackened snapper with charredeggplant puree.We're on the same page right off the bat.And so we just divide and conquer.So I'm going to start reducing this with somesugar.Yes.With the Scarlet Kiss cocktail, we decide tomake a gastrique.You with me, Molly?I'm with you. How are you doing?Good. I really love the fact that Henry isconstantly checking in.It feels good to have a partner who actuallyasks about your needs.You look at this. Look at this dynamic righthere.It's money.What do you think this is?Is it dairy? And it produced gorgeous plates.All four ingredients on the plate make itgorgeous, like the person next to you.You guys gotta finish up.This date is almost over.Hustle, hustle, hustle.You're a little golden.Look out, chefs. That clock is coming to getyou to kiss fairy tale eggplant.Red snapper and six heart shaped.Ravioli. Five, four, three, two.One. Time's up.All right.Good job. Aj and Alex, what have you made forus?Chefs, today? We made for you a scarletkissed red snapper curry.We also made a garlic naan to go with it.I'm a butcher as, like my trade.I sort of took over the fish situation andAJ was sort of the sauce master for this.All right, next up, Chef Eric and Hayden,please tell us about your dish We have.Prepared for you today.Red snapper tartare along with a miso,butter and ricotta roasted eggplant.And I really hope you enjoy.Molly and Henry, please tell us about yourstarter.So we have a blackened snapper served with acharred eggplant puree and the scarlet kissgastrique.Now it's your turn. Izzy and Darian.Judges, we prepared for you a pan seared redsnapper with bisto and the heart shapedravioli.So whose dish is on the chopping block?Chefs. Eric and Hayden.You've been chopped chefs, Alex and RJ.Molly and Henry.Izzy and Darrien.Ready for more?Yes, absolutely.Second date, second base.Whoa, whoa.I'm just kidding.Second blind date baskets are all set.Open them up. Oh, your entree roundingredients are beet truffles, artichokehearts, Chateau Brian and Brie en croute.Clock starts now. All right.We're making seared chateaubriand with veal,demi gloss and artichoke and spinach puree.We're making a chateaubriand roulade stuffedwith the artichoke hearts and Brie and a beettruffle salad.We're making a croute crusted chateaubriandwith shallot rice and fried artichoke.Try to be careful not to let the filling comeout.Oh, the chateaubriand just came out of thepan and they're resting it right there by thefryer. Oh, yeah.This turned out nice.Nice, rare. A nice little medallion Here.Do you want to lay out the plates? Yeah.Good. Yeah. I think we should take the twineoff.Guys, 30s.Let's get it on the.Plate, guys. 25 seconds.Final seconds of the final round, Chefs.Ten, nine, eight, seven, six.Five, four, three, two, one.Time's up.So, chefs, here we have Chateaubriand.You have a nice artichoke and spinach pureeat the bottom and a traditional veal demiglace.So we have a crusted chateaubriand withshallot rice fried artichoke.And we did a Chinese five spice beet trufflesauce.Judges. What we've made for you today is achateaubriand roulade stuffed with artichokeand Brie with a side of cumin, rice and abeet truffle salad.Whose dish is on the chopping block.Chef Alex. Chef, you've been chopped.Chefs. Izzy and Darian.Chefs. Molly and Henry.Let's see you tackle this final basket.Unpack your last four mandatory mysteryingredients.Wow. We've got chocolate fondue.You also have grapes, hot honey and hugs andkisses, cookies.And we are starting it now.Hello? Izzy and Darian.Oh, what's the. What's the early plan?I'm working on an ice cream base right now,and I think we're gonna do, like, a hot honeycompote with the.With the grapes.Molly. Henry, What are you making down there?A spicy chocolate ice cream.Oh, and a shortbread crumble.We're going to use the X's and oh, cookies tomake a mascarpone whip.Making hot honey croutons to go with ourdessert.Just to add a little bit more flavor and alittle bit of a crunch to the plating.All right. This is it, Chefs.Final seconds of the final round.Ten, nine, eight, seven, six, five, four.Three. Finish, finish, finish, finish, finishone.All right, let's do it.All right. Hi, Chef.That's the first time they were down to thewire.Chefs, Molly and Henry, What do we havetoday?We have a spiced chocolate ice cream with ared velvet crumble, macerated grapes and amascarpone whip.Chefs. Izzy and Darian.We prepared for you a red velvet ice creamwith a chocolate swirl and a grape and hothoney compote.So. Whose dish is on the chopping block.Chef Molly and Henry, you have been chopped.Judges.Chef Molly. Chef Henry.We wanted to say how much we saw you grow asa chef couple in the first round.We really loved the flavors of your snapper.But was that heart shaped ravioli that juststuck out like a sore thumb in the entreeround? We loved your chateaubriand, but therice was undercooked, so we had to chop you.Yeah. Thank you for having us.It's been an honor. Thank you. Thank youall.Thank you. Thank you. Thank you, Bob.And that means Chef's Izzy and Darian, youare the chopped co champions.Well done. You've won the $10,000.Congrats. Well done.Yes, sir.What we really want to know is, are youwilling to see each other again?Yeah. Yeah, definitely.Definitely.Good for you. Because for your next date,Chopped is treating you to a world classdinner at the sexiest restaurant in town.Chris Santos's own beauty and Essex.Thank you.\n"