Hosts Anne Burrell and also Tyler Florence stand through via contestants Nick Slater on and Lawrence Crawford in the time of the announcement of the winner of the last menu obstacle, as checked out on Food Network’s Worst Cooks In America, Season 8.

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This seaboy of Worst Cooks in America started through 14 cooks, each hopelessly destitute of cooking knowledge — and all a risk to themselves and also their households. But week by week, as some recruits observed their journeys ending in Boot Camp, others climbed to the optimal, steadily growing their skills and culinary knowledge. By the finale only two recruits remained, one belonging to Chef Anne and one to Chef Tyler. Lawrence was the last prepare on the Blue Team, and also Nick was the last cook on the Red Team. Only one might win the whole competition and the $25,000 prize, yet first they would certainly have to cook a restaurant-high quality dinner in a expert kitchen to be tasted and judged by a panel of industry experts. After tonight one recruit walked away the winner, no much longer a worst cook.

Nick came into practice day confident that he wanted to make all-new dishes instead of food preparation versions of the dishes he"d currently attempted in Boot Camp. Chef Anne didn"t organize back in giving him recipes that would certainly push him out of his comfort zone, consisting of squash blossoms and also also rablittle. Nick, gung ho, hosted his own, however as soon as it pertained to the actual last cook-off, his nerves started to play with his memory and concentration. Luckily Anne snapped him back right into manage, and Nick put out a strong three-course menu of squash blossoms over zucchini noodles, rabbit loin via polenta, and cherry crostatas. But tright here were two negatives: The fried squash blossoms were a bit oily and also the rablittle bit was oversalted. Although the flegislations rattled his assuredness in winning, the judges soon announced that he had burned his worst cooks title and earned the $25,000 prize.

Nick Slater: This is crazy, male. This time right here was really impressive. You understand, I acquired to learn from some of the best chefs in the human being. They"re teaching me all their abilities, and their procedure, and how they carry out points, and breaking it dvery own. Just exceptional. It"s an honor to be below and also learn, and also ... it"s crazy that I won. I cannot believe it, man.


Finalist, Nick Slater on functions on a food selection of goat cheese stuffed fried zucchini blossoms with zucchini noodles; stuffed rabbit loin with chanterelles, fava beans and also soft polenta; cherry crostata via vanilla ice cream, as watched on Food Network’s Worst Cooks In America, Season 8.

Picture by: Commissioned Photographer ©2015, Television Food Network, G.P. All Rights Reoffered

Commissioned Photographer, 2015, Television Food Network-related, G.P. All Rights Reserved

Did you have actually any kind of issues adapting to cooking in a restaurant?

NS: It was nice at the restaurant having those big burners and also the industrial fridges and stuff favor that. ... But it was still out of my facet, out of my comfort zone, bereason I"m supplied to cooking here for so lengthy, and also I"m provided to their tools here. ... If I would have actually had a pair even more days in there, it would certainly have actually been a lot smoother, but in its entirety it was a great suffer.

NS: I was all discombobulated. This morning was just wild. ... I was in my head means also much. I was thinking of, like: "OK, what"s the first procedure, what"s this, what"s that. ... I need to discover a good spot for my notebook to be propped up, so I can be constantly looking with my notes." And it wasn"t choose that . ... Before the competition I had to pee and I was like: "Alright, are we going to usage the restroom? No, we can"t go? Alright, you know, let"s simply go for it, I guess." And it was simply so random. ... Went best to walkups and also then, boom, appropriate to the kitchen, and it was simply so rapid.


Host Anne Burrell in the kitchen of the Tribeca restaurant, Amerideserve to Cut, with contestant Nick Slater after their final menu difficulty, as viewed on Food Network’s Worst Cooks In America, Seachild 8.

Photo by: Commissioned Photographer ©2015, Television Food Netoccupational, G.P. All Rights Reoffered

Commissioned Photographer, 2015, Television Food Netjob-related, G.P. All Rights Reserved

Throughout all this, just how was it functioning through Chef Anne?

NS: Chef Anne is remarkable. She is so cool. She is my form of teacher. The teacher I need is stern, directly to the suggest. ... I prefer that in a teacher, and I"m a hands-on male. I"m not a book-smart man, so I think hand-operated, physically. ... So, I really choose Chef Anne as a teacher bereason she understands that also.

NS: I"m a really anxious type of guy. I don"t show it a lot, however I favor to jump the gun on things, and also the biggest point I"ve learned below, particularly from Chef Anne, is mise en place: points in place. At initially I was favor, "Oh, God ... we"re going to waste as well a lot time putting stuff together and then making the dish." But actually it"s a large point. You understand, prefer, mise en place, you can incorporate in everyday life, before founding a job, prior to beginning a task. You need to have actually prep work-related done. You need to have your things in location. You have to have developers. You have to have actually builders. You need to have everybody lined up prior to you have the right to even pull the create. So, it assisted me out a lot, just via that one point just, and there"s plenty of other things I can list, but that"s the primary one.

NS: Absolutely. Yeah. I just redid my kitchen at house, and also I"ve never provided it. So, now I"m going to fire up the burners. ... I"ve gained a checklist of stuff I need to buy. ... Chef Anne gained me some knives, so I do not need to get those. ... There"s simply a hit list of stuff I must acquire, and also I"m going to break in my kitchen as soon as I obtain house.

NS: Probably the pork and also prosciutto via the peach chutney, the initially dish we made. I"m going to definitely re-produce that one. Anvarious other one I really liked, as well, was the stuffed steak. ... The deep-fried fish was impressive. ... I"m absolutely going to re-develop that dish as quickly as I acquire home.

NS: The entirety procedure below ... was just remarkable. You know, everybody"s on peak of their game. Everybody"s super-friendly. ... And Chef Anne and Chef Tyler ... they"re both really knowledgeable and helpful human being. So, the all at once suffer right here was simply exceptional.

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NS: I"m a large pet man. I rescue pets and stuff choose that, so I"m probably going to use some of it to proceed donating to animal shelters, and also I"m a component of ... animal legal rights stuff. So, I"m just going to save doing my point and also then usage for me and for the pets as well.