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00:00In the high-pressure food world,
00:02bitter feuds and intense rivalries are everywhere.
00:05Noob!
00:06We got some beef to settle.
00:07It's like an old-school duel.
00:09From disputes that begin in restaurant kitchens...
00:11And never forget what you did.
00:12You've been copying me.
00:13To culinary superstars that have resentments that go back years.
00:16I'm gonna run you out of this arena like I ran you out of L.A., baby.
00:21So I'm inviting chefs with real-life grudges to settle the score
00:25in head-to-head culinary match-ups.
00:27Pan-to-pan combat!
00:28Oh, my God.
00:29The winner earns redemption, their rival chef knife, and $10,000.
00:34It gives me goosebumps to even think about giving this knife up.
00:37It means everything to me.
00:39This is Chef Grudge Match.
00:44She's a super mom with two children.
00:47She's authored a knockout cookbook.
00:49And she's considered the greatest female boxer of our time.
00:53Make some noise for the champ, Layla Ali!
00:57Yes!
00:58Are y'all ready for an epic night of food bites?
01:07Tonight, we have two fierce match-ups between former culinary colleagues who ended up in a full-on war for clientele.
01:16In this grudge match, Gabe Bertaccini is calling out his former employee, Chef Tyler Roman.
01:23Now, Gabe achieved early success producing lavish culinary events for high-profile clients in Scottsdale and around the world.
01:30He enlisted Chef Tyler right out of culinary school, trained him in the business, and made him executive sous chef.
01:36Having to take on more and more responsibilities while Gabe got all of the recognition.
01:41Tyler really became my right-hand man. Like, I gave him everything I knew. Knowledge in the kitchen, knowledge on how to run a restaurant.
01:49At the height of the catering season, Chef Tyler walked out on Gabe, taking his staff and clients with him to work on events of his own.
01:57And then, all of a sudden, you walk out in any business, but let alone in the kitchen.
02:02It's something you just don't do.
02:04He keeps bringing this up time and time and time again.
02:07It's been 15 years.
02:08I think he's just upset that he lost his workhorse and had to actually pick up the reins and get his hands a little dirty.
02:14Are you ready to meet our chefs?
02:16Yes!
02:17First up is our challenger.
02:19He's an award-winning executive chef from Florence, Italy.
02:23He brings big flavors and plenty of bravado, but has the skills to back it up.
02:28Tyler, it's time for me to teach you one more thing. Respect.
02:31Put your hands together for Chef Gabriel!
02:38Oh, guys. This is so good. This is so good.
02:41Hi, guys. How are you doing?
02:42How are you doing? It's so nice to meet you.
02:44Nice meeting you. Nice meeting you.
02:46It sounds like Tyler really blindsided you. How much notice did he give you before he left?
02:51A whole three days, guys. Three days. That's it.
02:54Oh, wow.
02:55He went to open his own business, poaching most of my clients, and not only my clients, but also my staff.
03:02Well, I want to hear his side of the story.
03:04I'm sure there's another side. Oh, you're laughing, but I'm about to find out.
03:08Let's meet your competition!
03:10He earned the title of best vegan-friendly restaurant in Food & Wine magazine.
03:15One of Gabe's protégés, he now stands as a true expert in farm-to-table cuisine.
03:20Gabe seems to be holding onto this idea that he's taught me everything that I know.
03:24But I've done quite a bit of things since then, so I'm here to show him a thing or two.
03:28Put your hands together for Chef Tyler Romine!
03:32Welcome, Chef Tyler.
03:34Did you hear what was being said out here?
03:35A little bit.
03:36A little bit?
03:37A little bit?
03:38I feel like you're remembering things a little bit inaccurately.
03:39It's not poaching clients when they're the ones calling you.
03:40Not poaching staff when you're the ones that were staffing them in the first place.
03:57I mean, I gave him three days' notice because he'd been gone forever and I tried to get ahold of him.
04:01But when you're overseas in London, gallivanting around, it was time to go grab some of my own.
04:07This is the only place that we can actually settle this.
04:10We settle exactly where it started, Tyler, in the kitchen.
04:14All right, well, let me remind you, this is a one-round winner-take-all battle designed to put this grudge to bed.
04:21The winner is going to receive vindication, bragging rights, and $10,000!
04:31And the winner is going to receive the loser's most coveted chef knife.
04:36So, Gabe, what knife have you brought today?
04:39The knife, this is really the first knife I received from my mentor when I graduated from culinary school.
04:43And it's been with me for a very long time.
04:46So, very, very important to my heart because this is a really good knife.
04:49So, I want to keep it.
04:51It looks pretty familiar.
04:53Similar to Gabe, I've got a knife that's been with me for quite some time, too.
04:57This was the first knife that I got out of culinary school.
05:01Near and dear to me, and I'm not going to let go of it today.
05:04This knife is as old as our relationship.
05:07Putting it on the block today.
05:09All right, fellas, are you ready to do this?
05:11Let's go.
05:12All right, chefs, to your stations.
05:13All right.
05:20Each of you have brought a culinary secret weapon that you feel will trip up your opponent.
05:25Chef Gabe, what have you brought?
05:26I brought...
05:31Anduja.
05:36It's a beautiful ingredient.
05:38Prosciutto, pancetta, think about bacon fat in there.
05:41I'm very well-versed when it comes to using it.
05:43Tyler, not so much.
05:44I think it would be very easy for him to use too much of it or too little.
05:47Who knows?
05:48So, Chef Tyler, what is your secret weapon?
05:50Wow, this is going to be interesting.
05:56Rhubarb.
05:59Why did you bring rhubarb?
06:00For that reaction right there.
06:01I don't think that's a very popular ingredient in Italy, so...
06:05You actually use rhubarb in your cooking ass?
06:08Since when?
06:10Like, what am I going to do with it?
06:11I don't know.
06:12All right.
06:13You're going to figure out a way to be creative though, right?
06:14Oh, yeah.
06:15Believe me.
06:16I figured out a way to work with him.
06:17I figured out a way to cook today.
06:18Okay.
06:19There you go.
06:20Like it or not, you both have to use the secret weapons, andouille and rhubarb in your dish.
06:25And since you're specialized in high-end events, I want you to make something upscale.
06:31Not one, but two hors d'oeuvres.
06:35One skewered and the other a canapé.
06:38You know, a small bite served on some kind of bread or crackers.
06:41But one hors d'oeuvres must incorporate the andouille and the other rhubarb.
06:45And you only have 30 minutes to get the job done.
06:47And are y'all ready for a grudge match?
06:50Are you guys ready?
06:55And it's time to ring that bell!
07:02All right, so this is a grudge.
07:0315 years in the making, I can totally feel the fire.
07:06No matter how many years have gone by, I'm still the chef in charge.
07:10And I still know a little more than what he does.
07:12There's always a space for me to just jump in and show really what Italian cooking is all about.
07:17So, for my skewer bite, I'm gonna make buttermilk fried chicken.
07:22For the handheld bite, fried polenta. Delicious!
07:25Knowing Gabe, this food's Italian, so I'm gonna steer clear from that and keep it kind of classic American.
07:30Do like a steak skewer. I've got a couple different sauces in mind to go with that.
07:33What's your other adorban?
07:34I'm doing a loaded baked potato situation. Topped with the singhia.
07:38Okay.
07:39And a little bit of chives.
07:40I'm just gonna start by making a little rhubarb sauce here.
07:43Rhubarb's super sour, super tart. There's gotta be some sort of components of sweetness to go with there.
07:48So, some dried cherries, a little bit of vinegar to add another layer of flavor.
07:52Did you learn any of this while working with Gabe? Anything you're using here? No? Is it all your own thing?
07:56Yeah, it's all me.
07:57Okay. I'm sure you've been thinking about what you were gonna do with this rhubarb since it's your ingredient that you brought.
08:02Oh, yeah.
08:03Oh, yeah.
08:04It's not very much a savory ingredient, so to see it in a battle like this where we're not just making a pie.
08:11It's different, it's unique, and Gabe's not gonna think of it.
08:14And I would love to just squash whatever beef he has with me.
08:17This has just been that elephant in the room in our relationship for the last 10 years that we just need to get past.
08:23Gabe, what you got working?
08:25What's up, my love?
08:26What you working with over here?
08:27We're gonna get the buttermilk fried chicken.
08:30Oh.
08:31That's gonna be for a skewer.
08:32So, we're frying. You like frying.
08:33So, we're frying.
08:34I mean, you know, who doesn't like frying, right?
08:35Surely better than what Tyler is doing.
08:38He doesn't even look at you.
08:39Is he putting water in a pan? Oh, my God.
08:42You don't worry about me, Gabe. It's worried about you.
08:43No, I won't. I promise.
08:44Let's meet the powerhouse panel who will be judging these dishes.
08:47As always, we're joined by our resident judge, legendary competitor, and expert on all things culinary,
08:54Jet Tila.
08:59Hey!
09:00How you doing?
09:01How you doing?
09:02What's up?
09:03So, tell me who you brought to judges competition with you tonight.
09:05So, he's an acclaimed chef who owns multiple restaurants, including the Michelin-recommended Amma in San Francisco.
09:13And he's won numerous competitions, including Great Food Truck Race and Wild Card Kitchen.
09:19Let's welcome Chris O!
09:26Hey, Chris!
09:27Hello, this is Chris. How you doing?
09:29Good, how are you?
09:30Hold on.
09:31Woo!
09:32Oh, my God.
09:33We have two very fierce competitors that definitely have a bone to pick with each other.
09:38Ooh.
09:39What's worse? Like, clients or staff?
09:41Yeah, exactly. I hear you there.
09:42Oh, worse.
09:43What's worse?
09:44Gabe's listening.
09:45Is there a worse one?
09:46The poaching client when I run.
09:47Yeah.
09:48That's money.
09:49That's taking money, right?
09:50Right, yeah. Of course.
09:51Mm-hmm.
09:52I can feel the tension.
09:53This is one of those grudges where there's no one's gonna get a beer after this, right?
09:56No, I don't think so. I think they're gonna meet in the back and sell it once we're all.
10:01Okay.
10:02Chicken in the fryer?
10:03He's from Italy, but he know how to fry some chicken, okay?
10:08While the chicken is going, I need to start the polenta, which is basically like corn grits.
10:12It's gonna be the vessel for the canapé with a little mushroom ragout on top.
10:17Canapé is translated from the French word for couch.
10:20So, it sits on something.
10:22I want this polenta to absorb the oil of the anduja, which is really where the flavor is.
10:26Tyler, anduja.
10:27Like it?
10:28Hate it?
10:29Whatever?
10:30Yeah.
10:31I mean, it's very Italian.
10:32Just like me.
10:33Just like me, Tyler.
10:34Salty, spicy.
10:36Also, just like Gabe.
10:37Hey, bro.
10:38I mean, when you bail on someone, you make them salty, chef.
10:40Wow.
10:41Oh, yeah.
10:42Fully.
10:43I'll never hear the end of it.
10:44I'll never hear the end of it.
10:45I mean, think about everything that went on here.
10:46We're talking about betraying your mentor, leaving without any notice.
10:50I mean, there is so much that's going on in their heads right now.
10:53And I know that they both want to win this really badly.
10:56Gabe's made an anduja polenta.
10:59Gabe, rhubarb, does that make you happy?
11:01I think I cook with rhubarb once.
11:03Seems like you could make or break the dish if you don't know what you're doing with it, right?
11:07Yeah.
11:08How am I going to marry this with anduja?
11:10I have to figure something out.
11:12I'm feeling confident, but I really don't know what happened in the last 15 years with Tyler.
11:16Tyler has some good techniques.
11:18Like, he's a teacher at a culinary school.
11:20He knows cooking.
11:21So there is no room for error.
11:24Coming up, a Vail, Colorado chef calls out a former sous chef who is now her biggest crosstown rival.
11:31If they want to hire me, I'm going to push you off that mountain.
11:34Oh, my God. Oh, my God.
11:36Acclaimed chef Gabe Verticini is an intense grudge match with his former sous chef, Tyler Romine,
11:44who took staff and clients with him when he quit.
11:47Rhubarb is not in my repertoire whatsoever.
11:50It's very, very sour and acidic.
11:52Rhubarb, you cook it down and you can strip it out anywhere you use citrus.
11:56So you have to bounce it with sugar.
11:58You can't use rhubarb without sugar.
12:00Uh, Gabe, what do you think you're going to do with it?
12:02I'm making like a relish.
12:04A relish.
12:05For the fried chicken.
12:06Oh, fried chicken.
12:07I like that.
12:08Wow.
12:09My ears perked up.
12:10Is there going to be any sweetness to that?
12:12Yeah, we're going to add a little bit of honey to it.
12:14We're going to pickle a little bit of rhubarb.
12:16Like a quick pickle.
12:17Mix it with some green apple.
12:19Put them in a bowl with a little chives.
12:21Like I wanted the judges to like see it and taste it and be transformed in a way that,
12:25you know, you taste and you're like, oh my God, I actually like rhubarb.
12:28You got 20 minutes, chef.
12:31You want to create this single bite baked potato experience with this Italian ingredient.
12:35So my next focus is figuring out what to do with this Indusia.
12:38It's been a while since I've worked with Indusia, but it's salty.
12:41Really intense flavor.
12:42So I've got to tone that down a little bit.
12:43So I got to hit it with some fat cream or butter or mascarpone.
12:47There's nothing on your station.
12:49Is he cooking?
12:50Chef Tyler, do you have a game plan?
12:51Because we see no food on your station.
12:53That was a problem with him, you know?
12:55Whoa.
12:56But yet I always came through.
12:58Wow.
12:59There is a lot of talking going on here.
13:02Don't forget you have 17 minutes left, fellas.
13:05That's the worst kind where you feel underappreciated, you know, undervalued.
13:09Gabe was back and forth from London a lot working on furthering his career.
13:14He felt like I was a stay-at-home mom watching the kids while dad was going away and having all the fun.
13:19So I had to leave for my own well-being.
13:21Is that the Indusia?
13:22It is.
13:23Indusia needs something to stand up against, right?
13:26And I think gorgonzola is fantastic.
13:28It's a blue cheese.
13:29It's really funky.
13:30But because there's so much fat, I think you taste things better when you render the fat out or when you warm it up.
13:35I think it could go bad or it could go really well.
13:37Keep it simple.
13:38Don't have to overcomplicate things as long as it tastes good.
13:41We got ten minutes, guys!
13:43Ten minutes!
13:45All right.
13:46Mushroom.
13:47So the polenta is chilling in the Blast Chiller.
13:50But what am I going to put on top?
13:51I'm thinking some braised mushrooms.
13:53I add a bunch of fresh herbs that's going to bring the canna pad together.
13:56I can feel the tension in this.
13:58Like, they're not even talking to each other, let alone looking at each other.
14:01They definitely want to beat each other.
14:02I am so happy that Tyler wanted to do his own thing.
14:06He's so talented and clearly I knew that was going to happen sooner or later.
14:09But pushing clients and taking stuff on my payroll with you to open your business, that's just something you don't do.
14:16The fact that Tyler left is one thing, it's the way that he left.
14:19Yeah.
14:20He is traveling, he is busy and he thinks his business is going smooth and next thing you know.
14:24Especially as a partner, just to bail on someone in three days, bro.
14:29I mean, I trained Tyler.
14:30You don't buy the hand that fed you.
14:32I just wish that Tyler came to me and actually talked to me before he walked out.
14:36That's why I'm holding the garage that I've been holding for 15 years.
14:39And this is the day where we just put this to rest.
14:45Oh!
14:46He just squared up.
14:47He's trying to take a peek over here.
14:48Gabe just went to Tyler's station and squared up and was like, what up?
14:51Wow.
14:52He just went to his dojo.
14:54Dude, Tyler's shook.
14:55He's like, why the hell are you in my station?
14:58Gabe knows what he's doing.
14:59I'm not leaving this arena until I beat him, so that's kind of the plan.
15:04Gabe's always been the showman since day one of our working relationships.
15:08So he's very comfortable playing the entertainer.
15:10But he left me to run his business with people that I knew and trusted and that knew and trusted me.
15:16And so when it came down to it, I didn't steal his clients.
15:19The clients are the ones calling me.
15:21Grills and meat!
15:23Grills and meat!
15:24Did you marinate that?
15:26A little salt pepper.
15:27Once you start to overcomplicate things, you kind of lose track of the original vision.
15:32So keep it simple.
15:33Got a couple different sauces in mind to go with that for a small bite.
15:36I'm going to work with some gorgonzola.
15:38Tangy, perfect component for a steak.
15:40Ooh, very nice.
15:41Chefs, you have two minutes left.
15:44So I get my potato down, I'm making a little canel really quickly with the indusia mascarpone mix.
15:50An indusia with potato.
15:52It's like he's replacing the bacon with the indusia.
15:55Ooh, I like it.
15:56I like the way he thinks.
15:57Finish it with a little bit of extra chives and dish one is done.
16:01I place a piece of chicken into the skewer.
16:04And then on top of that, I have the beautiful rhubarb green apple relish.
16:08One minute to get this plated!
16:11Blue cheese gorgonzola sauce goes down first.
16:13The skewer on top of that, finish it with that rhubarb sauce drizzled over the top.
16:18Anduja, polenta, crisp at the bottom.
16:20Goat cheese and mascarpone mousse.
16:22Put it on top.
16:23Amazing mushrooms that has been braised down.
16:26And then to finish everything up, a little micro-arugola.
16:28Here we go.
16:29Five, four, three, two, one!
16:36Yes, that's it!
16:40Will they come and talk to each other?
16:42I doubt it.
16:43Gabe remembers things the way he remembers them.
16:46And let's just leave it at that.
16:48Tyler, it's time.
16:49Fifteen years later, I'm coming for you.
16:54Our chefs have made for you two hors d'oeuvres.
16:58One a skewer, one a canapé.
17:00And they had to use both secret weapons, the rhubarb and the anduja.
17:04All right, all right. Sounds good.
17:06First up, our challenger.
17:08Chef Gabe, please tell us what you made.
17:10So, for the skewer portion, you have a buttermilk fried chicken.
17:14On top, you have a pickled rhubarb and green apple chutney.
17:18Now, for the hand-held canapé, you have a fried anduja polenta.
17:23I mean, I'm really second-guessing myself here.
17:25Can I pull this off? Did I make the right choice?
17:27I don't know. I just want the answer.
17:34Chef Gabe, two hors d'oeuvres really wonderfully executed.
17:37I think in terms of the cooking, I'll start with the fried chicken.
17:39Moist on the inside, really well-seasoned.
17:42Perfect crust, what we call that shaggy crust on the outside.
17:45And you were uncomfortable with rhubarb, but you used it really well.
17:51What they can knock you on is just...
17:53I love how you just stuck a skewer in it to make it a skewer dish.
17:58Very creative. I mean, I wouldn't have thought of that in a million years.
18:02I mean, I guess you got a point now that I think about it.
18:05A big old 12-inch skewer with a giant piece of fried chicken.
18:08It's kind of unwieldy. It kind of tipped over.
18:10Oh, I thought it was very creative.
18:12Okay. I guess it's open to interpretation.
18:14Um, let's talk about the polenta.
18:17The unctuous of, like, the enduja, the creaminess of the polenta.
18:21They're very different from each other, but they definitely complement each other.
18:24I could have used a little more enduja, though.
18:26Since it was your secret weapon that you brought...
18:29You're right.
18:30...I wanted you to bring it a little more.
18:31Yeah.
18:32But overall, really beautiful cooking.
18:35I didn't want to overuse the enduja just because it's the ingredient I brought.
18:39But I cannot lose this over enduja.
18:42Thank you, Chef.
18:44Up next, Chef Tyler, tell us about your dish.
18:47Uh, for the skewered plate, um, you've got a grilled ribeye skewer.
18:52Two sauces on the plate for you.
18:53One's a gorgonzola cream sauce, and then a rhubarb sweet and sour sauce.
18:57For the canapé, it's a loaded baked potato, but using enduja as the vehicle there.
19:05Chef, I know you made two separate canapés, but I think the genius within your cooking was it felt like one composed steak dinner.
19:22You know, ribeye with a side of baked potato.
19:25So I really love how you came to that picture.
19:28Tyler, I think your, um, genius is in simplicity, right?
19:32I think you take a small number of ingredients, but you let each ingredient sing.
19:37I love the rhubarb sauce.
19:38It really cuts through, like, that fattiness of the ribeye.
19:41Um, but I think the problem is this is a really, really large chunk of steak.
19:47Yeah.
19:48There's a lot of connective tissue in ribeye, especially when you do medium rare.
19:51It wasn't a delicate bite.
19:53And that, you know, that's not really elegant.
19:55If I'm on a date with my wife, she'll be like, yo, are you okay?
19:57Yeah.
19:58I'm on the other end.
19:59This is a gorgeous little canapé.
20:00I just love the starchiness of the potato, the savoriness, using that fat of the endouja,
20:05because they play well together.
20:08The only kind of critique I do have, the texture of the endouja and the potato are both creamy.
20:13If I something like a little crisp, maybe like a crispy shallot or something.
20:16That one more element.
20:17Yeah.
20:18But overall, beautiful cooking.
20:20Hopefully, the judges are going to see the simplicity with the finesse and the execution.
20:28And I think I used both secret weapons better than Gabe.
20:31Listen, just give me your knife and go.
20:33We'll talk next year.
20:34Wow.
20:35Wow.
20:36It's not over yet.
20:37All right, chefs, please go back to your stations while the judges deliberate.
20:40Wow.
20:41This is heavy.
20:42Wow.
20:43Okay, judges, remember there are 50 points total.
20:49We're judging 20 points for taste, 20 points on execution of the secret weapon ingredients,
20:54the rhubarb and the endouja, and 10 points for presentation.
20:58Oh, man.
20:59Truly a tale of two different hors d'oeuvre sets, very different points of view.
21:04They both came to play.
21:05They're both quite angry at each other to get tasted in the food.
21:08I think Tyler, he thinks about food in wanting to let the ingredients shine.
21:14The problem is when you don't have a lot on the plate, you have to make sure each component is perfect.
21:18I mean, it's been 15 years.
21:20It's time to bury the hatchet.
21:22You know, get vindicated in this.
21:24Clear my name.
21:25I will say Gabe made a giant mistake on this skewer, though.
21:28Why is this 20-pound piece of chicken on this tiny little skewer?
21:31I mean, for me, it's about Tyler understanding that no matter how many years go by,
21:35that I'm still the chef in charge.
21:36And also, listen, I would love a little apology.
21:39I mean, two completely different cooking styles.
21:42It's just, it's really like minor little things.
21:44Right.
21:45You know what I mean?
21:46Split hairs.
21:47It's very slim margin here.
21:50All right, chefs.
21:51We have a decision.
21:56With a score of 44 to 41, the winner is...
22:07Chef Gabe!
22:08Come here, dude.
22:09Come here.
22:10Oh!
22:11Heartbreaking, but hopefully Gabe and I can move on once and for all.
22:15This goes against any sort of Italian culture, but yes, I will put it to bed.
22:21I will put it to bed, guys.
22:22All right?
22:23I will.
22:24All right.
22:25That's it.
22:26That's it.
22:27I'm done.
22:28Please.
22:29Let's move on.
22:31It is time to hand over your knife.
22:32The history here.
22:33The history.
22:34Well, here you go.
22:35Well, I tell you the history is in good hands.
22:36Right.
22:37And I want to say you are an amazing chef.
22:39Very, very proud of what you have done.
22:41That it, fellas?
22:42That's it. That's it.
22:43I don't want to hear about anything else going on.
22:44Air is clear.
22:45Okay.
22:46All right, everyone.
22:47Let's hear it for Chef Tyler.
22:48Yes.
22:50Even though we were battling it out today in the arena, I still have tons of respect for
22:54Gabe with what he's done with his career since he and I parted ways.
22:57I got my story and my side out there to the world.
23:00So I feel like the grudge is settled and I'm looking forward to just wiping my hands of this.
23:04And walking away.
23:06You are walking away with the bragging rights, the vindication, $10,000 and a new chef knife.
23:11A knife.
23:12And all that stress is getting put to bed.
23:14It's good.
23:15You can't hold on all that, brother.
23:16I feel like 10 pounds lighter.
23:17And $10,000 heavier.
23:18That's right.
23:19Like that's kind of how it is.
23:20That's right.
23:21Let's hear it for Chef Gabriel.
23:30Are you all ready for another grudge match?
23:34This grudge match is between Chef Taylor Frankel and Chef Maria Busato.
23:39Now, Chef Taylor used to be Maria's boss at a high-end restaurant in Vail, Colorado.
23:44Eventually, Taylor left the restaurant to start a private catering company.
23:48But her former sous chef Maria soon followed suit and started a competing catering business.
23:54After years of working together, I find out that Maria is a private chef now and coming for my clients.
24:02I have to look after myself.
24:04I'm not going to hold myself back just to be nice to Taylor.
24:08Taylor is tired of losing jobs and money to her former employee.
24:12But Maria insists she's earned all of her clients through hard work and sheer talent.
24:18Now, are you ready to meet our chefs?
24:19Yes!
24:20All right.
24:21Let's bring them out.
24:22First up is our challenger.
24:24She outcooked Iron Chef Alex Guarnaschelli on Alex vs. America.
24:29A woman of few words, she lets her food do the talking.
24:33And trained by three Michelin star chefs, she's not someone you want to challenge with a knife.
24:38If I can beat Alex Guarnaschelli twice in her own game, Maria should be no sweat.
24:43Put your hands together for Chef Taylor Frankel!
24:47Hi, how are you?
24:56I'm so good, how are you?
24:57Nice to see you.
24:58You too.
24:59I can already tell you're fired up.
25:00Yes, I like it.
25:01Always.
25:02It's been a battle.
25:04We used to be two peas in a pod, and now we're fighting on the same turf.
25:09Too many cooks in the kitchen, so I'm ready.
25:12Well, let's meet your opponent.
25:15She was named Colorado Chef of the Year in 2020, bringing her Brazilian heritage to life in every dish.
25:22The bold flavors in her food reflect her fierce, unwavering spirit in the kitchen.
25:27Those accolades really helped to build my name, and I would say I'm one of the most in-demand private chefs in Vail, Colorado.
25:35Make some noise for Chef Maria Busado!
25:38Hello, Maria.
25:39Hello.
25:40She's telling me that you've been poaching her clients, is that true?
25:53I haven't been poaching her clients.
25:56If they like my food, they want to hire me, I have nothing to do with that.
26:00I'm not poaching anything.
26:01I mean, if you don't feel like we have enough room together, I'm going to push you off that mountain.
26:09It's all right.
26:10I'm seeing a theme here.
26:13You would think there's enough clients to go around for everybody, but let me remind you ladies that this is a one-round winner-take-all culinary grudge match.
26:22The winning chef will receive not only vindication and bragging rights, but also $10,000.
26:33Now, the winner is going to receive the loser's most coveted chef knife.
26:38So, Chef Taylor, what knife are you putting on the line?
26:42This knife was gifted to me when I became the youngest and first female head chef of the restaurant that we both worked at.
26:50It was one of the proudest moments I've had as a chef, a very funky American handmade chef's knife.
26:56It gives me goosebumps to even think about giving this knife up.
27:01So, tell me what knife you're putting up.
27:03I'm putting up my cleaver that I got from one of my first mentors when I first learned to break down a whole animal.
27:10It reminds me my roots and where I started, and I would hate to see Taylor with this.
27:15Well, somebody's going home with a new knife, and we are about to find out. Chefs, to your station!
27:27All right, chefs. Both of you brought a secret weapon, an ingredient that you feel will trip up your opponent.
27:33Taylor, what did you bring?
27:34Today, my secret ingredient is hard-boiled eggs.
27:44She knows that I have a trauma, that I was part of an eating competition when I was seven years old.
27:51She's known this for years!
27:53I can smell them from years.
27:54No!
27:55I mean, hard-boiled eggs isn't my first pick of an ingredient either, but I think it's worth it, because it will trip her up so much.
28:01What did you bring as your secret weapon?
28:07Saffron!
28:12Saffron is one of Taylor's least favorite ingredients.
28:15It's the one thing that I do not like.
28:18We used to have this very famous dish in our previous restaurant that we worked together, and she probably had to taste this dish with saffron like 70 times a night.
28:28And she complained every single time how she hated saffron, and I never forgot that.
28:33Since Vail is one of the world's greatest ski destinations, I want you to make an opre ski dish.
28:39Something warm, inviting, exciting after a day on the slopes.
28:44But you have got to incorporate both weapons, the hard-boiled eggs and the saffron.
28:48You got it?
28:49You guys ready to see this grudge match?
28:56It is time to ring that bell!
28:59Come on!
29:08So this battle is very personal.
29:10Taylor feels like Maria took her skills, and now she's taken her clients.
29:14I'm a Colorado girl.
29:15I've been skiing my whole life, so I know opre food.
29:18Something easily shared, heavy, without, like, weighing you down.
29:21So I'm making a Frito Misto, which is just a big basket of fried deliciousness.
29:28It's a huge crowd pleaser.
29:29I did learn a lot from Taylor, but I know very well what people need and people want.
29:35Something that heats up my body as soon as I get down the mountain.
29:38I'm making pan sear scallops with fresh corn grits.
29:43Very simple dish, but a nice, warm opre ski dish.
29:48A little saffron in there goes really well with a sweet element like corn.
29:51Saffron comes from a flower.
29:53It has a very aromatic, floral vibe to it.
29:57And it can easily overpower a dish, but you have to use it sparingly.
30:01There's nothing more personal than two previous friends, right?
30:06And one actually actively tries to take out their business.
30:10Taylor looks mean and happy.
30:12Taylor, are you angry?
30:14Yes.
30:15Are you taking Maria out today?
30:16It's my chance.
30:17Not in here.
30:18Now that the corn grits are going, I'm going to make a Brazilian side dish called farofa.
30:24It's going to be kind of like the topping of my dish.
30:26You can make farofa out of any element that you can crisp up.
30:30In this case, I'm starting it with some pancetta.
30:32I am known for adding my Brazilian style into all the dishes that I cook.
30:38I know what Taylor can do.
30:40She's a very modern chef and uses her tweezers, but I have a better palate.
30:46I finally need to prove to everybody that I'm not her sweet chef anymore.
30:50Chef, you have just under 15 minutes.
30:53Taylor, I know you know what kind of skills that Maria is bringing to the table.
30:56You concerned at all what she might be making over there?
30:59She learned from the best, right?
31:00Okay.
31:01All right.
31:03Maria has never really given me the credit that I deserve for some of the doors I've opened.
31:08A year into working with her, I nominated her for Colorado chef of the year.
31:12She won, deservingly.
31:13But a couple weeks later, she just up and left me.
31:16So I'm pulling all the stops today.
31:18I'm going to add the kitchen sink's worth of spices to my...
31:21Vaudaban, saffron, aioli.
31:23She holds that over my head and I'm like, you nominated me.
31:27You should be happy for me.
31:28You shouldn't be trying to put me down.
31:30Have you ever seen anything that is like this personal?
31:33Like there's like a genuine hatred between these two chefs.
31:37Yeah.
31:38Yeah.
31:39And you know, people of Vale are affluent.
31:40They pick winners.
31:41This is shame for the loser that has to go back to the small town.
31:45Someone might need to leave Vale.
31:47How's it going over here, Taylor?
31:48Good.
31:49This is going to be a tempura batter for my Frito Miso.
31:52You look really focused.
31:54I am.
31:55She looks focused.
31:56I sprint over the pantry and I grab Meyer lemon.
31:59I want to fry them as well.
32:01And it's like a really good surprising bite to kind of balance all the fattiness out from the fried seafood.
32:06This is a really smart move for instant acid in there.
32:09Yeah.
32:10I don't want to spend another minute thinking about this grudge.
32:15This is getting settled today.
32:17Maria, you lose.
32:18You're my sous chef next gig.
32:20What?
32:21No, no, no.
32:22You're going to be my sous chef now.
32:24Not today.
32:25Little side of that going on.
32:26I love that.
32:27So whoever loses is going to be the sous chef for the other, okay?
32:32Chef Maria is spending a ton of time separating yolks from whites.
32:36All right, Maria.
32:37Let me see.
32:38How does it feel holding those eggs?
32:40Uh, the worst.
32:41The worst.
32:42So what are you thinking?
32:43What are you going to do with them?
32:45There is this very typical hard-balled egg farofa out of all things that is very traditional in Brazil.
32:51It's going to be great.
32:52It's going to be awesome.
32:53The smell.
32:54The smell of hard-balled eggs.
32:55Yes.
32:56Yes.
32:57Give me more.
32:58That's smelling good.
32:59I need to make Taylor regret that she ever brought me here.
33:03I'm eating hard-balled eggs right now.
33:04Oh, oh, girl.
33:05You really want to win, don't you?
33:06I'm competitive.
33:07Okay.
33:08A lot of pancetta, a lot of panko, some shallots in there.
33:11Tasted awesome.
33:16For my protein, I'm doing scallops.
33:18Scallops have that briny, almost sweet component, and saffron loves all those things.
33:24I think it is like shrimp and grits very, very high.
33:27Aspen billionaire style.
33:29Billionaire shrimp and grits.
33:30Yes.
33:31I need to nail the cook, the sear, and the texture of my scallops.
33:36If I miss that, I'm going to lose this whole thing, which means Taylor wins, and I cannot live with that.
33:41Just under seven minutes left.
33:43These hard-boiled eggs are no match for me. I know exactly what to do with them.
33:47Taylor is doing a classic smart move.
33:49If you blend straight-up whole boiled eggs with either a fat or a little bit of liquid, it becomes an instant silky sauce.
33:56Now I've got to tackle this god-awful saffron, add it to a bowl with some water to allow it to start blooming.
34:02Saffron, such a delicate ingredient. A little goes a long way.
34:06Oh.
34:07That looks like a lot of saffron.
34:11That was all saffron.
34:12I'm going to be a real concern.
34:14Ladies, four minutes!
34:16I have to get the hearts of palm salsa going.
34:19It's going to add a lot of freshness to my dish.
34:21I'm also adding hard-boiled egg yolks.
34:24I think it's going to bring a nice creaminess.
34:26Oh my god, this is so good.
34:28I put my fennel and my shrimp down on my plate, top with the lemons, the fried chiso, and the fried basil.
34:36So Taylor's got her fried component. The Frito part is coming out.
34:39But I don't know if Maria's going to finish, guys. She's still messing with her crispy top.
34:44I don't know where the grits are.
34:45Two minutes, chefs!
34:47I'm going to aerate my vaudevon saffron aioli.
34:52By adding air into my aioli, it'll help elevate it.
34:56That, I would never use.
34:58You would never, because?
34:59Because it's very temperamental.
35:01That could either make or break your dish.
35:03Here we go, here we go. One minute, one minute!
35:05I go in with the grits. I am scrambling.
35:09I test my aioli.
35:11Is her foam working?
35:12That we don't know. Everything is going to hinge on that foam.
35:16There's a lot on the line right now.
35:19This is my business. This is my livelihood.
35:21This is high stakes.
35:29I foam my aioli into a side dish.
35:32I go in with my farofa.
35:34This is getting down to the wire.
35:35I hope they get it all on the plate.
35:37You got 13 seconds.
35:39What is she plating?
35:40And then scallops.
35:41Oh, my God. Oh, my God.
35:43And my salsa on top.
35:45Is she going to get all the foot down?
35:47Is Maria going to finish?
35:48Two.
35:49One.
35:54That was crazy.
35:57This grudge has been brewing for almost a decade.
36:00This is my one shot.
36:02Leave everything in the arena.
36:04Show her how it's done.
36:05It would mean everything to me to win over Taylor.
36:08Because I finally push her down the hill and be like, bye.
36:14Okay, judges.
36:15Both of our chefs have made for you an apres ski dish.
36:19Something warm, inviting, exciting after a day on the slopes.
36:23That includes both of their secret weapons, hard-boiled eggs and saffron.
36:28First up, our challenger, Chef Taylor.
36:31Let me set this up for you.
36:32You just skied all morning.
36:33You got a stein of German lager in your right hand.
36:36And then you are blessed with this Frito Misto.
36:41With shrimp, some crispy fennel, fried lemon.
36:43Served to dip in a vaudevan and saffron aioli.
36:48I think this is kind of perfect for apres ski.
36:58It feels like a snack versus a meal.
37:01You have all the crispy elements of the Frito Misto.
37:04That richness in the deep fry, but then you get that nice acidic chip from the lemon.
37:09And then by dipping it into this beautiful sauce, it's the perfect combination.
37:13That fat carries the saffron.
37:15I thought you put too much saffron, judging by how much you put in.
37:19But I was totally wrong.
37:20Because I can taste it.
37:22It's not too earthy.
37:23And I think it's a smart use of eggs.
37:25But using the charger was bold.
37:27And I think it's good to take chances.
37:29I think the amount of gas you use in the saffron might have been a little too much.
37:34Because it made it a little like broken whipped cream.
37:38Versus a smooth foam.
37:40The only kind of critique I do have is the shrimp is a little overcooked.
37:44It's a little tough and rubbery.
37:46But all in all, you know, if I'm going down the slopes and I see this Frito Miso on the menu,
37:50I'm definitely ordering this along with a dozen steins of something.
37:56Thanks, Chef.
37:59Next up, Chef Maria.
38:01So there you have some fresh corn grits and saffron.
38:07With some pan-seared scallops.
38:09As well as a hard-boiled egg white crumble.
38:20First of all, just visually, this dish looks amazing.
38:23I love the colors.
38:24I love all the components.
38:25It kind of makes you want to go in for another bite.
38:27So, great job, Chef.
38:28There is so much deliciousness in this plate.
38:30The balance between sweet corn, that salty crumble, that salsa which kind of lightens it all up.
38:36I think there's really intelligent cooking and really decent execution.
38:41Thank you, Chef.
38:42I will say though, you put so much on the plate.
38:44I don't think you had time to make any one thing perfect.
38:49My scallops were a little over.
38:51You know, when you cook scallops too fast, they really pull.
38:53Versus kind of stay nice and pillowy in the middle.
38:56And I think the knife cuts are on the clunky side.
38:59Mm-hmm.
39:00Overall though, really great cooking.
39:02Both of you guys should be super proud.
39:05Let's hear it for these ladies.
39:06Yes.
39:07Are you going to be able to go home and be friends no matter what happens?
39:10We'll see each other on the slopes.
39:11Yeah.
39:12Ooh.
39:13This means I'm not talking to you.
39:15We'll see you as you go by.
39:18All right, ladies.
39:19Well, can you please go back to your stations while the judges deliberate?
39:25If I lose is going to be soul crushing.
39:27This is the time for me to finally show everyone I'm just trying to cook the best food, have my own business.
39:34And I'm sorry if it's better than her.
39:36You know, I really liked Maria's dish in general.
39:38Like the flavor balance of everything.
39:40Yeah.
39:41But I think she did too much.
39:42I mean, she has five different components.
39:44There's a couple missteps in textures, execution.
39:48Taylor, she only had two components of this dish to focus on.
39:52The sauce and the deep fried frito misto.
39:55So she did execute those for the most part very well.
39:58There's a lot on the line right now.
40:00Vail is a really small town.
40:02We have super elite clientele and I deserve each and every one of them.
40:07Tough one.
40:09Tough one.
40:10It's tough.
40:11It's tough one.
40:12Very personal, this one.
40:17The winner of this grudge match is going to receive vindication, bragging rights, not just here, but all around Vail.
40:24And $10,000.
40:28Plus, you're going to gain a sushi.
40:32All right.
40:34All right.
40:35The winner of this grudge match is...
40:42Chef Maria!
40:43Yeah!
40:44Yeah!
40:45With scores of 41 to 39.
40:55Very close.
40:56I came, I represented myself, and I'm just glad that I'm at the top now.
41:02Enjoy.
41:03I'm excited to work with you.
41:04I've always wanted this knife.
41:06It's been years that I've been staring at it.
41:09Ladies and gentlemen, let's hear it for Chef Taylor!
41:12Definitely not an outcome I wanted to imagine.
41:16It's the hardest to lose to someone you are going to have to continue to see.
41:20It sucks.
41:22It's not.
41:23I hate losing.
41:24But the grudge is settled, and hopefully we'll continue to both get clients and Vail.
41:29Let's hear it for Chef Maria Busato!
41:33You go, girl.
41:34Congratulations.
41:35We did it!
41:36We did it!
41:37When I met Taylor, I was her sous chef.
41:40Now I'm feeling good.
41:41I'm the best chef, and moving forward, she's going to be my sous chef.
41:46We will see you next time when more chefs settle the score here on Chef Grudge Match!
41:54Guess who's my sous chef today?
41:56It wasn't as bad as I thought.
41:58I always pay my debts.
42:00Yes.
42:01We all talk to you next time.
42:02I'll be right back!
42:03You should have a little while for a snack.
42:04If you want to go, wait a minute.
42:05I'll rest.
42:06I'll rest.
42:07I'll be right back!
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