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Chef Grudge Match Season 01 Episode 06
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00:00In the high-pressure food world, bitter feuds and intense rivalries are everywhere.
00:05We 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 going to 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 in head-to-head culinary match-ups.
00:26This is pan-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.
01:03You tricked me.
01:05Tonight, we have a couple of heated grudge matches involving married couples.
01:10Tia and Matthew Rayford live and work together on a family farm where they run a professional kitchen preparing farm-fresh food.
01:19But the two fight over menus, recipes, seasoning, basically everything.
01:24Both are at the top of their game.
01:27Tia was trained under elite global chefs, and Matthew is a James Beard-nominated fresh food expert.
01:33They both claim they should be the head chef, and accuse the other of treating them like a sous chef.
01:38I love my husband, but he is not the head chef.
01:43I'm more organized.
01:45I have a better palate.
01:46Everything he makes takes 12 hours.
01:49Nobody has that kind of time.
01:51What needs to be settled is that I have the final say in the kitchen.
01:55I'm the idea guy.
01:56We call her chef's spreadsheet.
01:58So worry about the finances.
02:00Let me worry about the food.
02:01Now, Tia has had enough.
02:03She is challenging Chef Matthew to a grudge match to decide who has the culinary chops to be in charge.
02:12First up is our challenger.
02:15She was the senior executive chef for the 2008 Beijing Olympics.
02:20Known for her precision and organization in the kitchen, she has a unique ability to enhance depth of flavor with minimal ingredients.
02:27I have paid my dues.
02:29For him to acknowledge that I am the better chef is long overdue.
02:33Put your hands together for Chef Tia Raffer.
02:46Welcome.
02:47Look at you.
02:48Welcome, Chef Tia.
02:50Tell me what's going on.
02:51Child, this guy does not use salt.
02:54He leaves the kitchen a mess.
02:56He tells me to do things.
02:57Find this, find that.
02:58I'm like, no, no, no.
02:59That's not how this works.
03:01All right.
03:01Well, let's meet your opponent.
03:03This James Beard-nominated chef and cookbook author was raised on his family's historic farm, where he developed his love and expertise in fresh, locally grown Southern food.
03:15I'm a James Beard semi-finalist, but beating Tia on grudge match would be the pinnacle of my career.
03:21Please make some noise for Tia's husband, Chef Matthew Raffer.
03:37Oh, man.
03:39So let's get this straight.
03:40So are you the best chef in the house?
03:42Was that a question?
03:43That was a question.
03:44That was a question.
03:44Yes, I am.
03:45Well, Chef Tia has told me that she feels that she's the best chef, but you treat her like she's a sous chef.
03:51Sometimes.
03:51You haven't learned happy life with a happy wife yet?
03:55No.
03:57At least he told the truth.
03:59Well, let me just remind you, the winner will receive bragging rights as long as you both shall live, plus you will get the prize of $10,000.
04:10In addition, the losing chef will have to hand over their most coveted chef knife.
04:20What knife have you brought?
04:21When Matthew and I got married, this is one of the gifts that we received.
04:24It's my prize knife, and I'm now willing to hand it over to him if I lose.
04:30It's just beautiful.
04:31He knows that this is the knife that I love to work with.
04:35Do not touch this knife.
04:36Don't move it.
04:37Leave this one alone.
04:38Chef Matthew, what knife have you put up?
04:41So I am risking the knife that my niece got for me, a cleaver that goes in a holster.
04:49I can do a little bit of everything with it.
04:51I can chop, slice, mince, jot.
04:53It'll bust through bone.
04:55It's a nice knife, but I don't know if that's enough.
04:57I mean, should we get a little side wager going here?
05:00Yeah!
05:02If I win, there is a sign that goes up that says,
05:06Chef Tia Rayford's Kitchen.
05:10Not today, Satan.
05:14You ready for that?
05:15You want a sign that says,
05:17Chef Tia Rayford's Kitchen.
05:24All right.
05:25Are y'all ready for this grudge match?
05:28Let's head over to the kitchen.
05:29Now, each of you have brought a secret weapon,
05:38which is an ingredient that they feel will trip their spouse up.
05:42Chef Tia.
05:44I love you, but I chose canned collard greens for you.
05:51We live on a 50-acre farm.
05:53We grow lots of ingredients, and the can is his adversary.
05:59Canned collard greens, they're tinny and watery and mushy.
06:03This is really going to get his goat.
06:06You feeling that?
06:07I am, because my reveal hasn't happened yet.
06:11Uh-oh.
06:13What is your secret weapon?
06:14I love you as well.
06:16However, mayonnaise.
06:18Tia hates mayonnaise to the level that she doesn't even like the taste.
06:22She don't like the smell of mayonnaise.
06:25Nothing.
06:26It just tastes like fat.
06:28It's just nasty.
06:29Like, who eats this stuff?
06:31So the only way she's going to win this today
06:33is to taste a whole bunch of this.
06:36Oh, you guys are going hard on each other, huh?
06:39Well, to help you get over this grudge,
06:42I want you to make a romantic dinner.
06:44And what could be more romantic than a dinner that incorporates
06:48canned greens and mayonnaise, okay?
06:52Are you ready for this grudge match?
06:58It's time to ring that bell!
07:01Woo!
07:03Get the plates first.
07:05Okay, okay.
07:06Chef Tia just wants to be recognized in the kitchen.
07:09Can you watch out, please?
07:10Excuse me.
07:11And they're already over there fighting.
07:13Grab my mayonnaise.
07:14You better eat that mayonnaise, too, girl.
07:18We have to make a romantic dinner.
07:20We love pasta.
07:21Why not make some gnocchi with a pan-seared halibut?
07:24For us, love is not defined by caviar.
07:28Tia and I normally like things like pasta and sandwiches.
07:32That's like our love language.
07:34All right, Chef Matthew, what's going on with this romantic dinner now?
07:37I am getting ready to make a shrimp po' boy
07:39with a little bit of lump crab mayo salad.
07:42Ew.
07:43So let me ask you, let me ask you, just rewind for a second.
07:46Did you say you're making something that she likes?
07:48She likes shrimp.
07:48Okay.
07:49I kind of hope the judges like it,
07:51because I'm thinking about what Tia and I think of as a romantic dinner.
07:55So I am doing part of this dish out of love,
07:58but most of it is to win, so, you know.
08:00We're off to a good start up here.
08:01We're off to a good start, okay.
08:03You got 27 minutes, chefs.
08:0427 heard.
08:06As always, we're joined by our resident judge,
08:09celebrated chef, James Beard-nominated culinary host,
08:12and legendary competitor, Jet Tila.
08:17Woo-hoo!
08:18Hey there!
08:19How are you?
08:20How are you?
08:20How are you?
08:21Always.
08:22So tell me, who are you bringing tonight to judge with you?
08:24So I've invited a celebrated chef.
08:26She's a James Beard award winner
08:28who runs a successful restaurant empire
08:31from Chicago to the West Coast.
08:33Please welcome everybody, Stephanie Izar!
08:39We have two chefs who are married.
08:42Oh, no.
08:43She said that she is the boss,
08:44but he just doesn't know it.
08:46They are co-chefs at the same restaurant.
08:49Yes.
08:50Even if they weren't married,
08:50you take two chefs in one kitchen,
08:52and it's a challenge,
08:54but you add in the marriage line of it,
08:56and that's just pretty unbelievable.
08:57They're either going to leave even closer,
09:00reconciled,
09:01or they're going to leave even more angry.
09:03Clearly he's forgotten.
09:05I'm in charge,
09:07and I don't want to spend the rest of my life
09:09listening to him gloat.
09:11My respect inside the kitchen
09:13is what's on the line here.
09:14I know I'm strong enough to beat her.
09:17Coming up, cooking couple Michael and Queenie Reed
09:22call out fellow restaurateurs Brett and Lucy Thompson
09:25to defend their reputation
09:27after they were embarrassed at a high-end food festival.
09:30Love them, but they got stuck out.
09:36Married chef Tia and Matthew Rayford
09:39are preparing dueling romantic dinners
09:41to determine who is the head cook of their household.
09:4424 minutes, Jeffs.
09:45Hey, Tia, how's it going?
09:47Hey, I'm good.
09:47I'm going to make collard green gnocchi.
09:51Okay.
09:51I have seen spinach and kale gnocchi made.
09:55This will work.
09:56And what my husband doesn't realize
09:58is that even though I don't like mayonnaise,
10:01I know what to do with it.
10:02All right.
10:05Most people think that gnocchi
10:06has to have potato in it.
10:09It does not.
10:09Once I have my flour in my mixer,
10:12I add the eggs, ricotta cheese,
10:14the pureed collard greens,
10:15and add the mayonnaise
10:17to help bind the gnocchi together.
10:20You can make a dough with just mayonnaise and flour.
10:23I also worry that mayonnaise
10:25would flash evaporate in this,
10:27so you have to have enough flour
10:28to really bond this gnocchi, right?
10:30Yeah.
10:31Tia, have you made mayonnaise gnocchi before?
10:33I have never made mayonnaise gnocchi before.
10:36I don't know what's going to happen.
10:37All right, Chef Matthew,
10:38tell me what's going on over here.
10:40I really am tired of arguing with her
10:41about who's the person in the kitchen
10:43that should be running it.
10:44I just want to be done with it,
10:45so I'm looking for this to be the done thing today.
10:49I keep him sweating.
10:51That chick in the kitchen is a beast.
10:54She really knew how to push my buttons
10:55with these collard greens.
10:57We are going to settle it today.
11:00They lose their texture.
11:01They lose their taste.
11:03It just sucks.
11:04I just had to figure out some kind of way
11:07to manipulate the flavor,
11:09and it'd still be collard greens.
11:11I'm thinking pesto had heat to it.
11:14Is that kimchi that you just put
11:16into the canned collards?
11:17I'm just kind of freaking out a little bit.
11:19You're thinking, what are we going to eat?
11:20Yeah, I'm thinking, can I eat that?
11:22Right.
11:22I mean, the texture of this is definitely troublesome.
11:26Pesto is not something typically
11:27that you would have on a po' boy,
11:29but I like riffing off of stuff,
11:31and I'm dedicated to beat Tia.
11:33Tia.
11:35Mayonnaise, gnocchi.
11:36How does it seem like it's working?
11:37Is it falling apart?
11:38It's firming off, yeah.
11:39Once I see my gnocchi is starting to come together,
11:42I feel thrilled.
11:44I believe I am going to win this grudge match.
11:47Oh, you got a whole fan club over there, huh?
11:51So to make my sauce,
11:53I needed to render guanciale.
11:55When you're thinking collards,
11:56you need pork products.
11:58Oh, good call out.
11:59Thumbs up on guanciale.
12:01You're doing some high-level cooking over here.
12:03I'm trying, you know.
12:04Some executive chef cooking.
12:04I mean, when you're up against a James Beard nominated,
12:07you know, you got to bring your A game.
12:09I mean, he thinks he's in charge,
12:11so I got to show him he's not.
12:13Are you two always this competitive?
12:14Yeah.
12:14From the day we met,
12:17I think it dates back to our culinary school days.
12:21We dated for four months,
12:22and we did not see each other for another 19 years.
12:25And then we married in 2021
12:27and decided that we were going to bring our culinary
12:30and farming talents together.
12:32But the grudge began when my husband got irritated
12:36at the fact that every time I tasted something,
12:38I said to him, it needed salt.
12:41But it did.
12:42Hey, Tia.
12:43Tia.
12:44I'm busy.
12:45Tia.
12:49I'll be your salt, babe.
12:51We definitely have a different opinion on how to use salt.
12:55You know, the breaking point was when she asked me
12:57to pack salt in the car with all our catering stuff
13:01just in case I didn't salt things enough.
13:04That was more than the straw that broke the camel's back.
13:06That was the salt grain that turned me crazy.
13:10So what do you toss on those shrimp in?
13:12So this is tossed with mayonnaise and bread crumbs
13:15with a little bit of sumac.
13:16Mm-hmm.
13:17Coated them in mayonnaise and then put the breading on.
13:19Oh, which in some worlds might work.
13:21Could work, because you've got the binder.
13:23You've got the eggs binding.
13:24Yeah.
13:24I normally don't use mayo as a binder,
13:28but I didn't want the judges to have one question about
13:31did I use enough mayo.
13:32But most of the panko didn't stick like I wanted it to.
13:39I mean, if they were breaded, they lost all their breading.
13:42None of it adhered.
13:45However, the flavor was spot.
13:47So I was like, if this is spot on,
13:49maybe the panko doesn't need to be there.
13:52As long as I use mayo across as many different parts
13:56of the dish as possible.
13:57He was like, just for my wife,
13:59I'm going to put on, like, two cups
14:01to each half of the sandwich.
14:04For a po' boy, you want a good crusty bread.
14:07And I always think about po' boys
14:09with all that lettuce and tomato and salad.
14:12So I got this crab salad
14:14and a nice helping of mayo
14:16to kind of bind that salad together.
14:19It's kind of a conundrum cooking with your wife.
14:21Because as a husband,
14:22you should always let your wife win.
14:24You're going to lose either way if you win, bro.
14:27No, you should not let your wife win.
14:29What are y'all talking about?
14:30I mean, if that's the case,
14:31we wouldn't even be here.
14:32Like, good gracious.
14:34Six minutes left, Chef.
14:35Six minutes, Dougie Fresh.
14:37Six minutes.
14:37You look really focused over here, Chef, to you.
14:39I'm going to sear off a few pieces of halibut.
14:42I'm running short on time.
14:43I don't want to wait
14:45for a very large piece of fish to cook.
14:47I'm not anti-cheese and fish.
14:50How are you with this, though?
14:51I feel like the dish seems fine.
14:54Unless it was, like,
14:55a big, nice piece of fish on top.
14:57Right, that part just kind of confused me.
14:58You got four minutes left, Chef.
15:00Matthew went for the big old rasher of bacon.
15:02Bacon.
15:03And he's only got four minutes to cook bacon.
15:06Matthew, you got time to get that bacon crispy?
15:08If I don't, it won't go on.
15:10I slather that collared pesto.
15:13And I take these shrimp
15:14and lay across the whole baguette.
15:17Crab salad, I lay on as well.
15:19I go right to cutting and plating
15:21while my bacon is still on the stove.
15:25One minute, Chef.
15:26You got one minute, Chef.
15:28Finishing with some pecorino.
15:30Don't stop, don't stop.
15:31More cheese, more cheese, more cheese, more cheese, more cheese.
15:34We got 30 seconds left, Chef.
15:36Come on, bacon.
15:38My gnocchi is plated.
15:40I top it with the halibut.
15:42How's that bacon coming?
15:44It's coming.
15:45It ain't perfect.
15:46You got it.
15:47Cheese!
15:47Cheese it up.
15:48Cheese it up.
15:49Five, four, three, two, one.
15:54Stop working.
15:59You know, that's the love of my life,
16:00but she is not the boss of me.
16:03That's why she's wrong.
16:04I have the final say in the kitchen.
16:06I've been waiting three years of marriage to prove to Matthew that I'm the better chef.
16:11This is my moment.
16:14Judges, our chefs have prepared for you a romantic dinner, including both canned collard greens and mayonnaise.
16:19Chef Tia, tell us about your dish.
16:22For me, romantic dinners aren't huge.
16:25You know, they're little bites of food.
16:26You know, you're not stuffed at the end of the night so you can carry on the rest of the evening.
16:30So I decided to make a collard green gnocchi with the mayonnaise,
16:34because it doesn't have potato in it.
16:36And then the collard greens that I pureed and put inside rendered a little bit of guanciale.
16:41And then I topped it with a little bit of halibut.
16:49I just hope my gnocchi works.
16:53I mean, the texture of this gnocchi, it's fantastic.
16:57That's one of the best textures I've had in a gnocchi in a while.
17:02A really smart use of the mayonnaise.
17:04I don't know if I've ever wanted to eat canned collard greens,
17:07but you've made it quite delicious.
17:08The guanciale is a really smart move, because you need that salt.
17:12Salt.
17:14Oh, here we go.
17:15Oh, wow.
17:18I'm a little confused about the fish.
17:20Why the little pieces versus a nice piece of sautéed fish on top?
17:24I don't get it.
17:26I thought you took this perfect dish, you shaved cheese on it,
17:28which makes me one of the happiest people.
17:29And then you put halibut, and I thought, why'd you put the halibut?
17:32Outside of that, though, it was really, really nicely done.
17:34Thank you, Chef.
17:35Smart.
17:36Cheese and seafood do not go together,
17:39but it's okay to bend the rules once in a while, right?
17:42Chef Matthew, what have you prepared for the judges?
17:44So I did my spin on a shrimp po' boy
17:47with a collard pesto and a crab salad.
17:51Tia makes a massive amount of sandwiches,
17:54so it's our romantic, maybe not the rest of the world.
17:57I need to win, because if she wins,
18:02my life is going to be miserable.
18:05I can accept this as a romantic meal, then,
18:07and honestly, like, even more romantic
18:09to really take the personal story behind it
18:11of why it's romantic for the both of you.
18:12He gets a couple points for that one
18:14in your guys' relationship, I would say.
18:15That's my dog.
18:16That's my twin.
18:19I could just watch this all day long.
18:21I know.
18:21It's funny, watching you make this sandwich,
18:24I mean, Jeff is getting real nervous.
18:26Kimchi and collards, and being pureed,
18:29I was like, there's no way this can make sense.
18:32But it makes sense.
18:33The kimchi doesn't taste like kimchi.
18:35It tastes like hot sauce.
18:36And the collard greens kind of gives it this earthiness.
18:39I feel like we've got the salt.
18:41It's not missing the seasoning.
18:44He's learned.
18:45Oh!
18:46The shrimp are perfectly cooked.
18:47I don't think they're what you intended.
18:49I think you were going for mayonnaise.
18:51It was going to help the panko coat.
18:53Just a little bit, yeah.
18:53Just a little bit, but I think the shrimp,
18:55because they're wet, everything slides off.
18:57I'm hoping that tiny mistakes like coated shrimp
19:01is not the difference between me winning and losing.
19:04Thanks, chefs.
19:05It was really, really fun to watch you cook.
19:06Thank you. Thank you all.
19:07All right, you two.
19:08I'm going to let you go right on back to your station.
19:10Play nice.
19:11What's that?
19:12Keep them separated.
19:13Oh, now you want to hold my hand.
19:17I still can't figure out my feelings about the halibut.
19:21It felt like such an afterthought.
19:23Yeah.
19:23But when I bit into it, it did bring some texture to the dish,
19:26but I feel like you could have put some breadcrumbs on top instead
19:28or something very different than halibut.
19:31If I were to lose, I would spend the rest of my life
19:34listening to him gloat.
19:36And who wants that?
19:38The one use where he tried to use mayonnaise creatively
19:40to get the panko to stick to the shrimp didn't work.
19:44Yeah.
19:44Ooh.
19:45All right.
19:46Everybody knows if she wins,
19:48I'm probably going to hear about it every day.
19:51And we've only been married three years.
19:52It's just too early to start having problems in the marriage.
20:00All right, chefs.
20:01We have a winner.
20:03Are you ready for this?
20:04Yes.
20:05Mm-hmm.
20:05With a score of 42 to 44,
20:09the winner of this grudge match
20:16is Chef Tia!
20:22Tia, you had a more romantic dish
20:30and better use of the ingredients.
20:32Wait, y'all was on my side earlier.
20:34What just happened?
20:36It's great, baby.
20:37It's great.
20:39It's awesome to be his partner,
20:41but it feels even better to win.
20:44I'm sure it does.
20:45I'm sure it does.
20:46I do have to say,
20:47you are going to have to hand over your knife,
20:49Chef Matthew.
20:50Oh.
20:51Oh.
20:55And you're going to have a sign in the kitchen,
20:57and just in case he ever forgets what he agreed to.
21:01Congratulations.
21:02You are the winner of tonight's grudge match.
21:06I love you.
21:07I love you, too, baby.
21:08Take your knives.
21:10Let's hear it for these two.
21:16Now, don't get me wrong.
21:17I love my husband.
21:19I adore him, and he's an amazing chef,
21:21but I am the real winner here,
21:23and he will listen to me now.
21:24So now I must install this in our kitchen.
21:31So watch me fade away into the kitchen.
21:37Next, we have a really interesting grudge match.
21:42Los Angeles restaurateurs Michael and Queenie Reed
21:46and a rival restaurateur couple,
21:48Brett and Lucy Thompson.
21:49In 2023, Michael and Queenie hosted Masters of Taste,
21:53an annual L.A. food and beverage festival
21:56boasting over 100 vendors and 2,500 visitors.
22:00Now, they recommended fellow downtown L.A. restaurant owners
22:03Brett and Lucy to host the festival the following year.
22:07And guess what happened?
22:08Brett and Lucy crushed the festival in every way,
22:12showing up Michael and Queenie.
22:13In the restaurant industry,
22:15being a business owner was about reputation.
22:18When they hosted Masters of Taste,
22:20it was lit.
22:22And it just didn't sit right.
22:23Today, you guys will know
22:25who the masters of taste really are.
22:28We always come 100%.
22:30Sorry, guys.
22:31If they're holding on to this grudge,
22:32then let's just settle it.
22:34Are you ready to meet our chefs?
22:38First up is our challengers.
22:40Their Michelin-recommended restaurant
22:42is one of downtown L.A.'s top brunch spots.
22:45He fuses farm-to-table classics
22:47with a vibrant mix of his L.A. cultural heritage.
22:51And her spunky charm makes her
22:53the perfect front-of-house partner.
22:55You got us off of our game just a tad.
22:58But now, today, coming for you guys.
23:01Put your hands together
23:02for Michael and Queenie Reed.
23:04Yes, I love that energy queen.
23:13Yes.
23:14So let me get this straight.
23:16You two hosted Masters of Taste Festival,
23:18and I'm sure you rocked it, right?
23:19We did.
23:20And then you recommended your friends
23:22the following year.
23:23Tell me how this went down.
23:25Listen, we wanted them to come
23:26because we're raising money
23:27for the homeless, right?
23:28Which we knew that they were going to kill it,
23:30but they did it just a little bit too well,
23:34and now we got a problem with that.
23:36So what do they do better than you?
23:37Ice sculptures, 20-foot display table,
23:40raw bars, crudos, over-the-top taco-eating contest.
23:43Let's meet this couple that stole your thunder, all right?
23:47They're accomplished restaurateurs
23:48in downtown Los Angeles,
23:50known for their unrelenting commitment to excellence.
23:53He's a global executive chef
23:55sharpened in Michelin-star kitchens
23:57while she runs front-of-house
23:59and brings the bold flavors
24:00of her Mexican heritage.
24:02You thought we came hard at the Masters of Taste?
24:05Oof, you got another thing coming today.
24:07I got my knife sharpened.
24:09We're coming for you guys.
24:10We're coming for you.
24:11Let's give it up for Brett and Lucy Thompson.
24:21Welcome, Brett and Lucy.
24:23So I've heard your friends gave you the opportunity
24:25to let your business shine
24:27and then they feel like you showed them up.
24:28Well, it's not our fault.
24:30You gave us the baton
24:31and we just thought, hey, why not?
24:32Let's go all out and use up all the space
24:35and all the attention we can get.
24:37So thank you.
24:40You're welcome.
24:41But I want to prove
24:43who the real Masters of Taste,
24:47the real ones,
24:48it's realness over here.
24:49Well, we'll show you out on the field right now.
24:52We'll see who the best one is.
24:54Okay.
24:55Well, let me remind you first.
24:57This is a one-round winner-take-all grudge match.
25:01The winners of this grudge match
25:03are not only going to receive
25:05culinary bragging rights as a couple,
25:07but you're also going to receive
25:09$10,000.
25:12All right?
25:13Does that sound good?
25:15Right?
25:16And finally,
25:18the winner is going to receive
25:19the loser's most coveted chef knife.
25:21So, Reeds,
25:22what knife are you putting up tonight?
25:23So I'm putting up
25:24one of my most prized positions.
25:27This is my everyday utility knife.
25:28This is one of the first knives
25:30that I bought myself.
25:32I worked hard to get it.
25:33I don't want to lose it.
25:34It's a beast.
25:35Always sharp.
25:36We'll stand you the test of time
25:37if you can take it away from me.
25:38The knife's staying home.
25:40The knife is staying home.
25:41We'll see about that.
25:44What knife are you all putting up?
25:46So this very handy cleaver here,
25:49I've had it for about 20 years.
25:50The Chinese cleaver,
25:52it is one knife that I cannot do without.
25:55It's got a great balance to it.
25:57You can see it's all one piece.
25:58One of my favorite knives in my quiver.
26:01It's not going anywhere,
26:01but just in case.
26:03We're getting two knives today.
26:04Yeah, there we go.
26:05Oh, big talk.
26:07Okay, hope you can back it up.
26:09Let's go.
26:10So just to get things straight,
26:12who are the actual chefs here?
26:15The fellas.
26:16Okay.
26:16Because I see your wives
26:17are doing all the talking too, huh?
26:19So I'm assuming you're going to be
26:20doing a lot of cooking, okay?
26:22All right.
26:22Well, are y'all ready to do this?
26:24Come with me.
26:32You have each brought a secret weapon.
26:35So I would like to know,
26:36what is your secret ingredient?
26:38All right.
26:39So our secret ingredient is...
26:45Gojijang.
26:46Oh.
26:48You know, most people,
26:49unless you're an Asian chef,
26:51really don't work with gojijang.
26:52So I think it's going to throw them
26:53for a little bit of a loop.
26:55It's versatile.
26:56It's a little spicy.
26:57But if you overdo it,
26:59it can go all bad.
27:00Have any experience with this ingredient?
27:02Just a little bit.
27:04Brett, Lucy,
27:05what is your secret weapon?
27:07Our secret weapon is...
27:10hominy.
27:14It's an ancient grain.
27:16It comes from Nessal America.
27:17If it's not prepared properly,
27:20it...
27:20It's a disaster.
27:21It's a disaster.
27:22I grew up in a very Latin neighborhood.
27:26I'm very familiar with hominy.
27:27All right.
27:31Well, you both have to use
27:32your own secret weapon
27:34and the other couple's secret weapon
27:36in your dish.
27:37Now, I know you both have restaurants
27:39here in California,
27:40so I'm assuming you have
27:41a really good brunch menu, right?
27:43I do.
27:44Okay.
27:44Oh, yeah.
27:45So I think this is going to be
27:46a brunch battle.
27:48That sounds good?
27:50Yeah.
27:52Each team has 30 minutes
27:53to make the ultimate brunch dish
27:55using goji chang and hominy.
27:58All right.
28:00You ready to see this grunt, Matt?
28:02Yes.
28:04Lucy!
28:04Woo!
28:07All right.
28:08Let's ring that bell!
28:15Yeah, I got it.
28:15Hold.
28:16Okay.
28:18I'm a clown.
28:18We are not going to let Lucy and Brett
28:21show us off on brunch.
28:22We do this all day, every day.
28:26So we're going to make
28:28a goji chang marinated
28:29New York steak and eggs
28:31with a hominy
28:33and fingerling potato hash.
28:35Okay, let's go.
28:36Oh, my God.
28:37Brunch.
28:38What a curveball.
28:39Michael and Queenie
28:40are famous for their brunch.
28:42We are going to make
28:43a traditional pozole
28:45because we know how to do it right,
28:46and we're going to do
28:47a cat tostada on the side
28:48with freshly fried tortillas.
28:50So pozole is a soup
28:52combination of
28:53comatillos, tomatoes,
28:55onions and garlic.
28:57True Lucy and Brett nature,
28:59we are going over the top.
29:01We have two dishes,
29:02just like we had
29:02at the Masters of Taste.
29:03We had both sides of the end zone.
29:05I don't really always love
29:07being served two dishes
29:08on the judging.
29:09One's going to be better
29:10than the other,
29:11and then it just gives me
29:13two chances to find faults.
29:1424 minutes, Jess.
29:17You both have restaurants.
29:18What would it be like
29:19to have a restaurant
29:21right up the street,
29:21maybe friends,
29:22but then it turns into
29:23a little bit of competition
29:24where you feel like
29:25they're showing you up?
29:26I mean, where's that fine line?
29:27I have a restaurant
29:28in downtown L.A. also.
29:29Michael and Queenie are now here
29:30to defend their reputation.
29:32Yeah.
29:32Like, that's our livelihood,
29:33you know what I'm saying?
29:34It's stressful.
29:35You can't lose the knife
29:36and lose the reputation
29:38of being the best brunch restaurant.
29:40We blew them away
29:41at Masters of Taste.
29:42We're going to, like, crush this.
29:43Let's go big again.
29:48We have two couples
29:49challenged with making
29:50a ultimate brunch.
29:53So it's interesting,
29:53if you look at both
29:54of these couples,
29:55Brett and Lucy
29:55and Michael and Queenie
29:57both have restaurants
29:58in downtown L.A.
29:58Right.
29:59Everybody that has a restaurant
30:00down there really wants
30:01to just see downtown
30:02be successful,
30:03but always have that
30:05underlying theme
30:06of competition.
30:07Yeah.
30:07Have them to come eat
30:07at your place for brunch,
30:08and now they've got this brunch.
30:10We'll see how long
30:11they actually get along.
30:12So we're going to do
30:13a plan on steak and eggs.
30:14So I want to really
30:15take that goji yon,
30:17marinate the steaks,
30:18and then tuck this over
30:19to the prior back machine
30:20and prior back it.
30:21When you vacuum seal
30:23a steak with a marinade,
30:24it really can get it
30:26into the fibers of the meat.
30:29For this hash,
30:30I'm going to start
30:31by cutting up
30:31these fingerling potatoes
30:32and get them into the fryer.
30:35When we make our hash
30:37at the restaurant,
30:39we hard roast
30:39all our vegetables,
30:41onions, Swiss chard,
30:42a little bit of bell pepper
30:43just so they have
30:44a nice crunchy exterior.
30:46How's it going over here,
30:47Queenie?
30:48What does it do
30:48to your business
30:49to have another couple
30:51come in there
30:51and kind of upstage you?
30:52You know,
30:53that's kind of like
30:54a little bit of like
30:54the competition.
30:55I didn't expect for her
30:56to come and be as big
30:58as we were,
30:59and they definitely did.
31:00It was about reputation.
31:02We still wanted
31:03to be best in show,
31:04and normally we are,
31:06and we weren't that year,
31:07so this is how we live.
31:09I mean,
31:09we love you guys
31:10and everything,
31:11but, you know,
31:12this is business.
31:13In this bowl,
31:14you need to separate
31:15four eggs.
31:16Okay.
31:17He is the chef,
31:18and I am the taster
31:20and sous chef,
31:21so my goal
31:23is how can I be helpful?
31:24I'm doing the best I can
31:25with these eggs, okay?
31:26Do you do much cooking,
31:27Queenie?
31:28I do not.
31:29I step in when I can,
31:31you know?
31:32It would be humiliating
31:33if we cannot pull this off.
31:35He graciously lose,
31:37I don't.
31:38We're gonna make
31:39hollandaise out of it.
31:40You got it.
31:41Classic way,
31:42low and slow,
31:43melt some butter,
31:44add some gochijang.
31:45If you don't know
31:46how to make a hollandaise
31:48in a brunch restaurant,
31:49there's a problem.
31:51Oh my God,
31:52this smells delicious.
31:54Bread.
31:55What are you making?
31:56Gochijang pozole.
31:58That looks like
31:58it's gonna be nice
31:59and refreshing.
32:00Great brunch start
32:01to today.
32:02The gochijang,
32:02I think we're gonna
32:03incorporate into pozole.
32:05So it's gonna be
32:06a very unique take
32:06on a pozole.
32:07So pozole always
32:09has hominy.
32:10The secret to successfully
32:11using hominy is
32:12to kind of rehydrate it
32:14in whatever liquid
32:14you're cooking it in.
32:15Cooking the hominy
32:16in the chicken stock.
32:17Hominy.
32:18Yeah.
32:18It's alkalized corn,
32:20which I think changes
32:21the composition
32:22from a cook's point of view.
32:23Right.
32:23From like kind of
32:24that plump,
32:25a crisp corn,
32:26sweet corn
32:27into more of a starch.
32:28But once you understand
32:29how to cook with it
32:30and you put it
32:30into any sort of stew,
32:32it has this amazing texture
32:33that's just sort of
32:35like plump and luscious
32:36and it's perfect.
32:37Our experience
32:38working with this
32:38in the restaurant
32:39is definitely gonna
32:40give us a one leg up.
32:42All right, all right,
32:42all right.
32:44They think that
32:45they're gonna trip us up
32:46with this hominy,
32:46but Michael's brain
32:47works quickly.
32:49It's a starch,
32:49so when it's in
32:51its raw state,
32:52it's very waxy.
32:53So I'm gonna start
32:54frying off this hominy
32:55to get a nice crispy texture.
32:57How long should
32:57the hominy be on?
32:58About two minutes.
32:59Okay.
33:00We don't want it too crispy,
33:01but we don't want it.
33:02Okay.
33:03We work together well.
33:03It's yes, chef.
33:04So I try to make myself
33:06useful.
33:07Cooking that down
33:08in the hash,
33:09it's just gonna meld
33:10and give me
33:11the right texture.
33:12That looks good.
33:13Just under 14 minutes left.
33:15We're poaching
33:16some eggs over here.
33:18Perfect poached egg
33:19on the hash.
33:19Crack it open,
33:21egg yolk runs.
33:21This is gonna be
33:22a perfect addition
33:22to our dish.
33:23If they win today,
33:25they will never
33:26let us forget this.
33:29Love them,
33:30but they got to go.
33:31Yeah.
33:32All right, then.
33:37All right,
33:38tostadas are ready.
33:39Hello, hello.
33:40Hello.
33:41How's it going,
33:42sous-chef?
33:42We are making
33:43a crab tostada.
33:45We're going to use
33:46a lump crab
33:46and make it
33:47into a ceviche.
33:48Crab is so luxurious.
33:49People love crab
33:50for breakfast,
33:51for brunch.
33:52Gives us some richness
33:52to it.
33:53Through cooking
33:53with my family,
33:54we were always
33:55part of an assembly line.
33:56I've got a mom
33:57who can really
33:58whip up a great meal.
33:59Do you think
34:00that's one of the reasons
34:01that you made
34:01the festival so much better?
34:03Because you do have
34:03a cooking background?
34:04Absolutely,
34:05and you know what?
34:05I think also bringing
34:06my family along
34:07for the ride
34:08really helped,
34:09and it was just
34:09really fun to showcase
34:10our food and our culture,
34:12and it's probably
34:12the loudest side
34:13of the Rose Bowl.
34:14Yes.
34:14All right,
34:15we got six minutes
34:17and 30 seconds, chefs.
34:18Six minutes, loose.
34:20Six minutes?
34:21All right,
34:22go, Jishong Aioli.
34:24So now it's time
34:25to start thinking
34:25about finishing
34:26the pozole,
34:27checking and make sure
34:27that the amount of ham
34:28and the amount of hominy
34:30is perfect,
34:30the ratios,
34:31and then just ladling
34:32that into the hot bowl.
34:34Crack like three eggs
34:35into each one.
34:35They crack quail eggs
34:37into the pozole.
34:38That's good.
34:39It's a quail egg.
34:39I was thinking
34:40sometimes it takes
34:41a little longer
34:41than you think it would.
34:42So I'm looking
34:42at the clock.
34:43Unless your pot
34:44is like boiling
34:45when you crack
34:46the egg into it,
34:47it's not going
34:48to cook through thoroughly,
34:49so it's kind of
34:50risky to do that.
34:50So I decided
34:51to pop it in the oven.
34:52We're good.
34:53Yeah, one.
34:53No, we're good.
34:54Get them in there.
34:55Woo, we got some
34:56play that needs to happen.
34:57We got four minutes, chefs.
34:58This one's going
34:59to go down.
35:00Putting the hash
35:01with the hominy
35:01and the fingerling potatoes
35:02on the bottom.
35:03Let's take the center
35:04cut of the steaks,
35:05get it nice and trimmed
35:06and give them a nice portion.
35:07It's just cooked perfectly
35:08to medium rare.
35:09Mayo, goji chong.
35:10We're going to spread
35:11some tostadas as a base.
35:13I'm plating everything
35:14as nicely as possible.
35:16You know, taking
35:16those homemade tostadas,
35:18topping it with the ceviche
35:20and the tomato
35:21and the chile
35:21and the avocado.
35:23Oh, yeah.
35:24Two minutes left, chefs.
35:26How's it going, chefs?
35:27All right.
35:28We waiting for anything?
35:29Let's go, let's go, let's go.
35:30Just a little prosola here.
35:31Waiting for quail eggs
35:32on this side
35:32to cook just right.
35:33All right, you got
35:34a minute left.
35:35I know, yeah.
35:35Okay, you know.
35:36The two poached eggs,
35:37a nice dressing
35:38of the hollandaise
35:39with goji chong in it.
35:4030 seconds, chef.
35:43My heart is racing.
35:45Turn the oven up
35:46to 500
35:46just to kind of give it
35:47one last blast.
35:4815 seconds.
35:50And a little shiso on top.
35:58Oh, my God.
36:00Oh, my God.
36:02Five, four, three,
36:05two, one.
36:08Cook it!
36:09I have so much respect
36:15for them.
36:15I think they're
36:16incredible chefs,
36:17so beating them
36:18would mean that
36:19we're even better.
36:20They are kindhearted people,
36:22but you got to pop that head
36:24just a little bit,
36:25bring them down to reality.
36:26Okay, judges,
36:30our culinary couples
36:31had to make
36:32a brunch plate
36:33that included
36:34both hominy
36:35and goji chong.
36:37First, we've got
36:38the challengers,
36:39Michael and Queenie.
36:40Please tell us
36:40about your dish.
36:41So we did
36:42play on a steak and eggs
36:44with a goji chong
36:45marinated New York steak,
36:47a hominy
36:48and fingerling potato
36:49hash underneath,
36:50topped with
36:50a goji chong hollandaise.
36:51It's about reputation.
36:59The knives were on the line.
37:01There's a lot at stake here,
37:03you know,
37:03and we feel the pressure.
37:05Chefs,
37:06I think there's
37:07a tremendous brunch dish.
37:09The cook on the steak
37:11is beautiful
37:12and caramelized really nice.
37:13That golden yolk
37:15became another sauce.
37:17Married well,
37:18you know,
37:18with that hollandaise.
37:19I think they tried
37:19to trip you up
37:20with hominy.
37:21But to put hominy
37:22in a hash is so smart
37:23because you have
37:23so many textures happening.
37:25I did have
37:25one or two bites
37:26of my potatoes
37:26that were a little
37:27bit undercooked.
37:28And I want to taste
37:30goji chong
37:30because you brought it.
37:31That was your secret weapon.
37:32I don't think
37:33you weaponized it enough.
37:35I think you could have
37:35just taken that goji chong
37:37more aggressively.
37:38But great cooking.
37:40Thank you, Jeff.
37:41Next up,
37:42we have a dish
37:42created by
37:43Brett and Lucy.
37:45Well, we have
37:45a very Mexican
37:46classic here,
37:47pozole rosas.
37:48We've paired that
37:49with a crab tostada
37:51on a nixtamal tostada.
37:53And we topped it
37:53with a goji chong aioli
37:55and some pickled onions
37:57and radishes.
37:58Being judged
37:59by someone
38:00who's got a palate
38:01like they do
38:02is intimidating
38:03and takes it
38:04to the next level.
38:05So let me talk
38:06of the pozole.
38:07This is the
38:08Los Angeles brunch
38:10of a lifetime.
38:11Right?
38:12You might not eat this
38:13in middle America,
38:14but I really appreciate
38:15what you did here
38:16for downtown L.A.
38:18It's so interesting
38:19having one dish
38:19that's so rich
38:20and one that's so light.
38:22Two very different ways
38:23to start the day
38:24with brunch.
38:25It's fun to see
38:26how your minds
38:26went very different directions.
38:27The pozole itself
38:28is very soulful.
38:30Using ham
38:30to bring umami
38:32was like a light bulb
38:33moment for me.
38:34It's really a
38:35complete pozole,
38:37except for
38:37could you use
38:38more salt here?
38:39It's almost like
38:39the saltiness
38:40cooked out of the ham
38:41that there wasn't enough
38:42salt in the broth
38:44to sort of
38:45keep it balanced.
38:46And the gochujang
38:47in this sauce
38:48is the right move.
38:50It paired well
38:50with the crab.
38:51You also,
38:52you fried these tortillas,
38:53but they gathered
38:55a lot of oil on top.
38:56They didn't drain out enough.
38:58Everyone's got
38:58their preference on salt,
39:00but the tostada
39:01being a little bit greasy,
39:03it was really hard
39:04to hear that.
39:05Overall,
39:05a great pair.
39:06Really awesome
39:07to watch both
39:08these amazing couples
39:09do.
39:09We really hope
39:12that this loss
39:14doesn't hurt you
39:15too bad.
39:16Wow.
39:17Wow.
39:18With love.
39:19Thank you so much,
39:20chefs.
39:20We're going to send
39:20you back to your
39:21kitchens while
39:21the judges deliberate.
39:23Yes.
39:26All right,
39:27well, it's time
39:27to put these scores
39:28on paper.
39:29Okay.
39:29So what do you think?
39:30I mean,
39:30what makes it so hard
39:32is that the dishes
39:32were in such
39:33different directions.
39:35So let's break it
39:35down to the game.
39:37I think Brett
39:37and Lucy
39:38used Gochujang
39:40really well.
39:41Winning this
39:42grudge match
39:43would set ourselves
39:44at the top
39:45of restauranteurs
39:47in Los Angeles
39:48and in Southern
39:48California.
39:49I was more excited
39:50about the hominy
39:50in the hash
39:51just because
39:51you bring hominy,
39:52you make the sole
39:53all the time
39:54at your restaurant.
39:55It's sort of a given
39:55that that's the direction
39:56you're going to go.
39:57So it's interesting
39:58that both sides
39:58use the other one's
40:00ingredient better.
40:00Yes.
40:04The winner
40:05of this grudge match
40:06is going to get
40:07the vindication
40:08The Other Chef's Knife
40:10and $10,000.
40:20With a score
40:22of 40 to 43.
40:25Oh, that was tight.
40:27The winner is...
40:31Michael and Queenie!
40:35Well, Lucy and Brett,
40:47I have to tell you,
40:48you just need a little
40:49more seasoning
40:49on your dish.
40:50That's really
40:50what it came down to.
40:52Unfortunately,
40:52you lost,
40:53and now you have
40:53to give over
40:54your knife.
40:55Oh.
40:58I'll bring it
40:59to the next charity event.
41:00Oh, I love that.
41:03And the grudge
41:03is settled now.
41:04No, it's so great.
41:05I looked at his
41:06beautiful dishes
41:06and saw what he did.
41:08It's just like,
41:08wow, you guys went all out.
41:10Really proud
41:11to call you my friends
41:11and be family
41:13with you guys,
41:13but, you know,
41:14we're still
41:15the masters of taste.
41:15Oh.
41:16Let's give it up
41:19for Brett and Lucy!
41:21At least now,
41:21they get their win,
41:23they feel validated,
41:24and we can go back
41:25to being friends.
41:26Keep it so much.
41:29How are you feeling?
41:30I'm feeling
41:31on cloud nine
41:32right now.
41:33Let's hear it
41:34for the winners
41:35of our grudge match.
41:37Michael and Queenie!
41:39Take it nice.
41:41Which one you want?
41:42I'm going to take this one.
41:43The grudge
41:44is settled.
41:46Okay?
41:46We are the masters
41:47of taste,
41:48and this is proof.
41:50Sweet taste
41:51of victory.
41:51We will see you
41:54next time
41:55on Jeff Redman.
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