And the Winner Is | Yes Chef S1E10 - video Dailymotion

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And the Winner Is | Yes Chef S1E10 #Emily Brubaker #Harbinder Singh #Jake Lawler #José Andrés #Yes Chef - Season 1

Transcript

00:00Hallo, Chefs!

00:09Hallo, Chefs!

00:10Hallo, Chefs!

00:11Welcome to the grand finale.

00:13Thank you, Chefs.

00:14Martha, I think we can say that they are officially the best of the best.

00:19I agree.

00:20Thank you.

00:21Thank you, Chefs.

00:22You put your reputations on the line, and yourselves on a plate.

00:26Tomorrow, one of you three will become the first Yes, Chef winner.

00:32And you will be going home with the grand prize of a quarter of a million dollars provided

00:38by purely Elizabeth Granola.

00:40Yes, Chefs.

00:41I didn't think I would make it here.

00:43On the first week, my mindset was just nothing but uncertainty.

00:45Do I belong here?

00:47My mindset now is that I've earned my way to the top, that I've grown as a chef and a person.

00:51Emily and Zane better be at their absolute best for this last challenge, because I know

00:56that I will be.

00:58So we're going to give you one final challenge.

01:00We want to see you running your own dinner service, cooking the meal of your lifetime.

01:06Chefs, your final challenge is called Cook from the Heart.

01:11We want you to prepare your best three-course menu that you feel represents who you are as

01:16a chef and as a person.

01:18Along with diners, you will be cooking for Martha, myself, and a group of very special guests.

01:25A total of 25 people.

01:26Tonight, you'll have three hours to prep your meals.

01:31Tomorrow, you'll have 90 minutes before service begins.

01:35And we thought we should also include a few people who should be here to experience it with

01:40with you.

01:41Oh, my God.

01:43These are your nominators.

01:44Papa.

01:45Why is my husband Jake walking down these steps?

01:47Jake.

01:48Who has the children?

01:49Come on, you're here.

01:50Hey, chef.

01:51No, no, no, no.

01:52Jonathan has been with me for five years as my sous chef.

01:53I'm stoked.

01:54He's seen the best of me.

01:55He's seen the worst of me.

01:56He's also my best friend, and I love him.

01:57By the way, I made it to the finale.

01:58I know.

01:59I'm so glad you're here.

02:00Me too.

02:01I don't know what's going to happen.

02:02Me neither.

02:03Me too.

02:04I don't know what's going to happen.

02:05Me neither.

02:06Quite the experience, huh?

02:07Oh, my God.

02:08I get when you're here.

02:09You're going to make us cry.

02:10Aw.

02:11We've been together for 18, no, 20-something years.

02:12We started our careers together.

02:13He's been through everything with me.

02:14My husband is an incredible chef himself, so he understands how hard this has been.

02:19If I win, it's my sous chef.

02:20My sous chef is my sous chef.

02:21I'm stoked.

02:22He's seen the best of me.

02:23He's seen the best of me.

02:24He's seen the worst of me.

02:25He's seen the worst of me.

02:26He's seen the best of me.

02:27He's seen the worst of me.

02:28He's seen the best of me.

02:29He's seen the worst of me.

02:30So he understands how hard this has been.

02:32If I win, it's for my kids and my husband.

02:34From the moment I got here, I knew what I wanted to work on.

02:36I've shut my mouth a little bit and listened a lot more.

02:39And I realized the hardest thing I've had to overcome, I have a self-confidence issue.

02:43So that has been so hard to navigate.

02:46Nobody's perfect.

02:47I'm here.

02:48I'm number one.

02:49Chef Lee, you have been consistently consistent.

02:53Even when you were on the losing team, no cook-offs for you.

02:57Not until the end.

02:59Sure, you can get a little grumpy, we noticed.

03:02Martha, there will not be Snow White without grumpy.

03:05So what has this competition been like for you?

03:08It has been a rollercoaster of emotions.

03:12Patience is not my number one virtue.

03:15I've worked on it and I think it's going to carry over into my life.

03:19When I think back on all the times my wife said to me that she sometimes walks on eggshells, it's sad.

03:26Wow.

03:27Yep.

03:28She doesn't deserve that.

03:29So it's nice to be able to leave here a better husband, a better father, a better person.

03:33This really shows of what you are made of.

03:36Thank you.

03:37Zane, of all the finalists, you've competed in the most cook-offs, but you rose to the occasion.

03:44I tried.

03:45It was great to see you very calm when you were on the edge of being eliminated.

03:50Thank you, Chef.

03:51Cool.

03:52Chef Zane is here for some very specific reasons.

03:55Zane knows that she is nothing sure of an amazing chef, but our biggest issue is her attitude, her communication.

04:01It's not always what she says, but how she says it.

04:03That is something I've been working on.

04:05I'm trying to lead still with my confidence, but in a loving way.

04:09A way that people can look up to me and not be just scared of me.

04:12Proud of you, Chef Zane.

04:13Thank you.

04:14Now that your nominators are all caught up, you should know that they will also be your

04:18sous chefs for today and tomorrow.

04:21I'm so excited.

04:25But that's not all.

04:27This is a big dinner service.

04:29So each of you have the opportunity to select one eliminated chef to help you during tomorrow's

04:35final challenge.

04:36This is the best.

04:37So you should all head to the kitchen and get ready for tomorrow's challenge.

04:43Yes, Chef.

04:47I mean, green is a money color.

04:49I think it'd be easy to hold these girls and cook.

04:51Let's plan.

04:52Okay.

04:53For this menu, I want to highlight the three restaurants that changed my career.

04:56I want to start at the mansion of Joel Robichon in Las Vegas.

05:00This food was all about the technique and the beauty of the flavors.

05:03First course, I want to do a crudo.

05:04I want to do scallops.

05:05I'm with you.

05:06The second course is based off of my butchery for Lark Creek Steak in San Francisco.

05:10Making my own tallow.

05:11Finding ways to use it.

05:12No waste of the animal.

05:13We're going to do the American Wagyu.

05:14That's going to go with a smoked tallow potato pave.

05:17My final dish is owed to Sage.

05:19The restaurant in Aria.

05:20Our flavors were pushing boundaries.

05:22I'm not really going to do a dessert.

05:23I'm going to use foie gras as a dessert.

05:24I love it.

05:25I think the menu speaks to my technique.

05:27And I think it just screams, I know what I'm doing.

05:30Poached.

05:31Bread pudding.

05:32I'll put that on you.

05:33Okay.

05:34And that's it.

05:35Everybody knows me as a spice queen here.

05:37Uh-huh.

05:38I obviously want to bring spices, but I want to bring it with restraint.

05:41Three course menu is going to represent my past, present, and future.

05:44Okay.

05:45The past, where I'm from.

05:46The present, where I live.

05:47And the future, what I think my food is.

05:49First course, we can do ocean trout tartare and just do a raw quail egg.

05:53Absolutely.

05:54I'm a Jewish kid, and I'm going to kind of take those classic deli flavors and bring them

05:58to this dish.

05:59I think you can hit it with a little more everything bagel.

06:01Gotcha.

06:02The second course, representing my restaurant.

06:04So we're going to do a pan-seared striped bass.

06:06Sorry, bud.

06:07With a Maine lobster tortellini.

06:09The one thing that I haven't done that everyone has done is pasta.

06:12The last course, duo of pork with cabbage and apples.

06:15I like it.

06:16My strategy is to show off several techniques, and three hours of prep is plenty of time.

06:20It's simple.

06:21I'm going to show everybody that I'm the best chef and win $250,000.

06:25You know, this menu is going to be nice.

06:27I feel like it encompasses all of my inspirations and what Mauritian food even is.

06:32The theme of my menu is A. I represent so many flavors and cultures.

06:36My mom is from Mauritius.

06:38My dad is Indian.

06:39I was raised in Houston, Texas, but then I also live in Los Angeles.

06:43So I have wonderful spices and flavors in my life.

06:45What are you thinking for the scalp?

06:46I want to do almost like a play on a lotte with a crab corn cake.

06:50One thing I've always been doing in this competition is anything that hasn't been 10 out of 10,

06:53I bring it back and make it a 10.

06:55To clean, the lamb tasted good, but not as satisfactory as a fine dining plate as I had expected.

07:02Okay.

07:03Second course, lamb with a Kenyan coconut stew.

07:06Then for last course, imagine the perfect latte, but in cake form.

07:10We're going to do a muscovado and espresso cake.

07:12That takes a lot of time to create such deep flavors.

07:15I'd like to get my cake done today, so I don't have to worry about it tomorrow.

07:17I'm going for art on a plate.

07:19Is it good?

07:20Yeah, it's fine.

07:21It's just really thick.

07:22I think you should add a little chicken stock to it.

07:23I don't want to put chicken stock in it, Jake.

07:24It's a dessert.

07:25I don't want chicken stock in it.

07:26Last time Jake and I worked together in a kitchen, it was difficult.

07:29I was above him and we had vowed to never work in a kitchen together until we were equals.

07:34Do you think that these are too thick?

07:35You think?

07:36We might want to cut them in half.

07:37My husband being a chef now has his opinions and I'm feeling a little unconfident because

07:43he's second guessing things.

07:44I'm going to boil it.

07:45Here you go.

07:46I don't have time for it.

07:47Heard.

07:48This is my dish and it needs to be my vision.

07:49Bread pudding is going, right?

07:50Yes.

07:51It was in at probably 150.

07:52Keep an eye on it.

07:53Heard.

07:54I feel like you're calmer.

07:57Had this been weeks ago, you would have came in here and been like, Chef, cut this,

08:00do this right now.

08:01I haven't gone off on anybody.

08:02That's good.

08:03She honestly has not.

08:04Yeah.

08:05I'm trying to tell you.

08:06She's been a good girl.

08:07Yeah.

08:08You have a machine working with you.

08:11Potato grater.

08:13It looks like my latkes.

08:14It's going to be part of a play on Jewish deli.

08:17So I come from Holocaust surviving grandparents.

08:19My father passed when I was eight years old, but was the general manager of a Jewish deli.

08:22But I have never really even said this is where I'm from.

08:25Every day we learn something new.

08:27Hopefully I can pull it off.

08:28Cook us the best meal.

08:29I will.

08:30That you've had.

08:31Thank you.

08:32Thank you.

08:33What do you think when you walked in and some Arthur's suit?

08:35I was very confused.

08:36In the best way possible.

08:39It's overflowing and I'm starting a fire.

08:40Please don't start fire.

08:43One, two, three.

08:45It'd be good to get these cakes done today.

08:47Unfortunately, I don't have time to finish them.

08:49Right now it's not looking like time-wise it's going to work out.

08:51It's a tomorrow thing.

08:52Time crunch is crazy.

08:54I am super nervous about this bread pudding.

08:56It feels soft.

08:58Yeah, it's totally uncooked.

09:00Mmm.

09:01No, it's totally uncooked.

09:03I mean, you could always do that tomorrow when you first come in.

09:06I have 90 minutes tomorrow.

09:08You could always leave it overnight.

09:09We've got to make sure at four minutes left we've got to pull this out.

09:12Yes?

09:13Jake, you hear me?

09:14Yes, chef.

09:15It was in for two hours.

09:16I think that temperature needed to be higher.

09:17Well, it's too late now.

09:19Why didn't you change it?

09:20This sucks.

09:21I'm going to kill my husband for not changing the temperature on the circulator.

09:23Bread pudding.

09:24Probably have to cook again.

09:25Jesus.

09:26This is $250,000.

09:28If I can't fix this, there's no money.

09:35Two minutes, guys.

09:36Two minutes.

09:37Get everything packed away.

09:38I heard you.

09:39I guess we've got to pull this out.

09:40.

09:41It's raw.

09:42I have to cook them again tomorrow.

09:43Okay.

09:44Oh .

09:45Grab the pork out of the sous vide.

09:46Hands up!

09:47Good job, chef.

09:48You're gonna be great.

09:49You got this.

09:50Crush it.

09:51I got this.

09:52How'd your prep go?

09:54Good.

09:55Yeah.

09:56Bread pudding.

09:57It's not cooked all the way.

09:58Why'd she look at you when she said that?

10:00She literally went, the bread pudding is not done.

10:04Having two chefs in the family, it could definitely be an advantage in this challenge, but it could also be difficult.

10:08You want to sit and chat?

10:09Sure.

10:10Stack with me?

10:11Yep.

10:12I work in the restaurant with my wife as well sometimes, and it's not all sunshine and rainbows.

10:16I almost snapped at you.

10:17Nessie Cook.

10:18But I couldn't have had anybody better.

10:20I'm so happy you're here.

10:21I think you're doing great, babe.

10:22Thanks.

10:23I didn't think I would make it this far.

10:24I feel like Emily's always been scared to really put herself out there, but it's great

10:28to see her self-esteem has gotten better.

10:30If I don't come home with money, at least I'm not as stubborn.

10:32Yeah.

10:33You know, I uprooted the whole family and moved them to San Diego.

10:35It's not been easy.

10:36We need that money.

10:37Yeah.

10:38I mean, I'm so excited for you to have made it this far.

10:41Thank you.

10:42I love you.

10:43I appreciate you.

10:44The fact that she's gone through so many tumultuous things, and in turn, it kind of

10:47created this block and this wall with other people, and they notice it.

10:49I hope this competition teaches Zayn that she's not alone, that she has support, and in

10:53the kitchen, the biggest thing she can do is trust herself, but also trust her team.

10:56Like, I want you to go out and do things that really put you in a place to shine your light.

11:01I'm so happy to see you here.

11:03Thank you.

11:06Where is the tissue?

11:07That's a great question.

11:08Okay, you got that?

11:09Don't worry about that.

11:11One of them has scallops, foie, Wagyu.

11:14Yeah.

11:15Serving pork and cabbage, dude.

11:16For a quarter of a million dollars.

11:17Well, you're sticking to your roots, yo.

11:18That's what we do.

11:19Yeah.

11:20I definitely see that Lee's changed the level-headedness that he's exuding.

11:23It's definitely different.

11:24See you on the other side.

11:25Yeah.

11:26Love you, sweetheart.

11:27You're gonna crush it.

11:41Chefs.

11:42Hey, chefs.

11:43I got my two Jakes.

11:44I'm so excited to work with my two Jakes.

11:46I've got Chef Jake, and then I've got my husband Jake.

11:48I'm gonna call you babe.

11:49He's Jake.

11:50Okay?

11:51I've chosen Chef Jake to be my sous chef because I think he will mesh with my husband and I

11:55very well.

11:56I'll tell you $250,000.

11:57Is this kind of what needs to be done?

12:01I want to have Ronnie as my sous chef because he's a book of knowledge.

12:04There's a reason why we call him the professor.

12:06He's also very zen and as stressed out as I might be, you know, he'd be able to kind of mellow me out.

12:11I'm happy you're here.

12:12Thank you.

12:13I've missed you.

12:14What's happening?

12:15Me and Chris, you know, we had our little beef back in the day.

12:17I'm gonna make new cake today.

12:18I'm gonna double the recipe.

12:19I'm gonna handle cake first before anything.

12:21Okay.

12:22But he has a lot of technical skill and I have a lot of flavor skill.

12:26Us together, we can make some magic.

12:28Alright, time starts now.

12:29Let's go.

12:30Corner, corner, corner.

12:31What's up, baby?

12:33Corner.

12:34So I put dust right here.

12:35We got corn puree right here.

12:36The bread pudding.

12:37I just want to cut it and check it to see if it's okay.

12:39Okay.

12:40I gotta get that bread pudding on the circulators.

12:41It's gotta take an hour.

12:42It's gotta be perfect.

12:43And if it's not, we need time to be able to pivot.

12:44Can you change that to one on five, please?

12:45Last night, I could not sleep.

12:47My heart was pounding thinking about the bread pudding.

12:49I'm happy that I get to redeem myself.

12:51Everything's written on that list back there.

12:52I want to stick to that list.

12:53Yes, chef.

12:54I'm doubling my cake recipe just so I can make sure I get the stack that I want.

12:58Heard that.

12:59Her final dish.

13:00She's wasting a lot of time on it.

13:02What time do you want to start staring off scallops?

13:0310 minutes.

13:04Just trying to keep it so I can keep you on track of time.

13:05Yep.

13:06We have an hour for first course, guys.

13:08Hour heard.

13:11I'm a little nervous about these.

13:12Are they falling apart a little bit?

13:13Just a little soft.

13:14Yeah.

13:15I cut my potato pavé and I notice it kind of falls apart a little bit.

13:18I have to figure out how is this going to work because there's no time to remake this.

13:21Do it half the size.

13:22Toss it in potato starch.

13:23Let it sit so it adheres to it.

13:24I don't like that as much.

13:25It's up to you, chef.

13:26I think I kind of like that.

13:27I'll fry one off.

13:28We'll check it out.

13:29I'm not feeling as strong in my confidence.

13:31If this potato pavé doesn't work, I'm done.

13:33Well, you should be cutting them in half.

13:35They're already too thin, chef.

13:36No, they're not too thin, Jake.

13:37Then I will do it.

13:38I will do it.

13:39Okay.

13:40I'm just saying if you want me to use this.

13:41No, I will do it.

13:42I will do it.

13:43Please.

13:44I'm just kind of looking the other way pretending like I'm not hearing any of this.

13:47My poor husband.

13:48He's not used to having a competition cook.

13:52All right.

13:53Now, remember, you got to get down to like five.

13:55No, no, no.

13:56Like six.

13:57A big part of the striped pasta is really just looks really pretty on a plate.

14:00You know, I haven't made pasta yet.

14:01So if this is going to be the first time, I might as well try to impress him with it.

14:05Your nominator said you were impatient.

14:06I didn't get that Lee here.

14:07Other than when he almost threw a food processor.

14:09He's like the weather without the forecast.

14:11You're going to get it.

14:12You just won't know.

14:1420 minutes.

14:16I'm going to start making the rotis.

14:17Crab corn cakes.

14:18Maybe let's get two pans at the same time.

14:19Yep.

14:2014 minutes on my cake.

14:21I need to check that.

14:22We have two other courses ahead of us and we are way behind.

14:24Time's ticking, girl.

14:26A little bit more time.

14:28Guest walking in.

14:29Heard.

14:30Guest walking in heard.

14:32How long?

14:33We've got 18 minutes.

14:34Yeah.

14:35Welcome to Yes Chef.

14:37Very cool.

14:38Look who's here.

14:40Is that Andrew Zimmer?

14:41Oh, .

14:42Look how cool is that?

14:43Marcus Sanderson.

14:44Holy .

14:45Gail Simmons.

14:46That doesn't make you nervous.

14:47Chefs, we love to introduce you to our three special diners.

14:51Hello, chefs.

14:52Hello, chefs.

14:53How are you?

14:54How are you guys all feeling?

14:55Feeling great.

14:56Feeling great.

14:57It smells great in here.

14:58It does.

14:59They're hard at work.

15:00They're very focused.

15:01Chef Gail.

15:02Gail Simmons.

15:03A little bit of a crush on her.

15:04I know her from many, many years of top chef.

15:06And I know she's a tough judge.

15:08Chef Marcus.

15:09Wow.

15:10I'm not usually star struck, but Marcus Sanderson has done so much for his country.

15:15He's brought Ethiopian food to the forefront.

15:18And that means so much to me being from a small island that not too many people know about.

15:22Chef Andrew.

15:23Welcome.

15:24Andrew Zimmer has a very strong opinion, and he has an amazing palate.

15:29I mean, we all cook for critics, but this is not the same.

15:31This is the top of the line.

15:33Stress level went from 100 to 1,000.

15:35Way to put the pressure on us right before service.

15:36Join us in this beautiful dining room.

15:37Oh, so exciting.

15:38Ten.

15:39Ten is good.

15:40That's the plate.

15:41Keep in mind, we need cracked quail eggs and unbroken yolks.

15:42Okay.

15:43I want you to do these plates.

15:44Gotcha.

15:45I wanna see only puree.

15:46Only puree.

15:47Only puree.

15:48We started off with 12 chefs, and they've been nominated by a close friend.

15:52One of them was actually nominated by her husband.

15:54Something's in their personality that has kept them from being the best.

15:57A chef with issues.

15:58I've never heard about this.

15:59Shocking.

16:00Shocking.

16:01And they are to be working on that while they are cooking and competing.

16:04It sounds like an incredible opportunity for growth.

16:06It's so exciting.

16:07So exciting.

16:0810.

16:0910.

16:1010 is good.

16:11That's the plate.

16:12That's the plate.

16:13Keep in mind, we need cracked quail eggs and unbroken yolks.

16:16It's a terrible opportunity for growth.

16:17When challenged, you learn a lot about yourself.

16:19Yes.

16:20Caviar on, just like right here.

16:22Okay.

16:23Dropping scallops here.

16:24There's still a lot to do.

16:26I can see on Zane's face that this is getting difficult.

16:29I know Zane's gonna start yelling.

16:30How long?

16:31Two minutes.

16:32Two.

16:33Is this your next course?

16:34This is right now.

16:35You got this.

16:36And then we do a little drizzle of orange oil.

16:37Okay.

16:38Some of the eggs, the yolk is breaking.

16:40Heads up.

16:41I'm trying to scoop around the eggs with a hold in place.

16:43Lee's handling it fantastically.

16:44We figured out a solution.

16:45We kept it moving.

16:46Just make sure everything's on the plate.

16:47Fifty seconds.

16:48Drop them.

16:49I got it.

16:50I got it.

16:51Go, go, go.

16:52Ten.

16:53Nine.

16:54I need them now.

16:55One more.

16:56Angela!

16:57I didn't get two.

16:58Judge is getting nothing.

16:59If you don't have your plates done, the empty plates are going to judges.

17:02My life.

17:03I'm pretty pissed off.

17:04I already feel like I've lost this.

17:06The first plates are coming out now.

17:07Come on, guys.

17:08Excited.

17:09First, yes, chef.

17:10Finale.

17:11Okay.

17:12Look at good, Martha.

17:13Yes.

17:14Uh-oh.

17:15Is it though?

17:16I am missing my scallop.

17:17I don't have scallop either.

17:18Oh my goodness.

17:19Oh.

17:20Chef Zane, what happened?

17:21I had two plates that didn't get the scallops and the timer went off.

17:23And, um, yeah.

17:24That's my first plate.

17:25Going to Marcus Samuelson.

17:26He's one of the chefs that I'm the most excited to taste my food.

17:28It honestly breaks my heart.

17:29So I have an elote-style puree, chili crumble, a cilantro chutney aioli, and a smoked mussel

17:33and Kashmiri chili hot sauce.

17:34My family's from Mauritius.

17:35So this dish is a perfect representation of what's in my heart.

17:38Mm-hmm.

17:39Mm-hmm.

17:40Mm-hmm.

17:41Mm-hmm.

17:42Mm-hmm.

17:43Mm-hmm.

17:44Mm-hmm.

17:45Mm-hmm.

17:46Mm-hmm.

17:47Mm-hmm.

17:48Mm-hmm.

17:49Mm-hmm.

17:50Which is a perfect representation of what's in my heart.

17:52Mm-hmm.

17:53Lee, this is yours?

17:54Yes.

17:55So my menu today is a representation of past, present, and future.

17:58The past being where I come from, Holocaust-surviving parents, and a father who passed when I was

18:02young and worked in a Jewish deli.

18:04So I'm kind of bringing those flavors.

18:05On the bottom, the base is a potato kugel.

18:07We took some ocean trout, rubbed it in pastrami spice, and lightly smoked it, and a little

18:11bit of salmon roe.

18:12Mm-hmm.

18:13Thank you.

18:14Your family, please.

18:15For you, I have a scallop crudo with a daikon radish, butter-fried almonds,

18:19gin-compressed pomelo, and some caviar.

18:23Chefs, thank you for the first course.

18:25Thank you, chef.

18:26Thank you, chef.

18:27We appreciate it.

18:28Thank you.

18:29Chef Lee, the pastrami spice trout tartare.

18:32Mm-hmm.

18:33This brought back some really beautiful memories.

18:35The tartare for me, which is actually really good.

18:37I love how he coated the tartare, but it gets a little muddy in the middle.

18:40I wish he had tossed the tartare with the salmon roe and made it just a little bit more

18:44cohesive of a dish.

18:46Well, let's talk about Emily's dish.

18:48The idea is there, and I like the citrus on top.

18:50I loved the grapefruit because it gave me some juiciness and some bitterness.

18:54I would have sliced the scallop a little bit thicker so you actually get to enjoy the scallop.

18:58With Sam, we've been working on-

19:00Plating.

19:01Her plating?

19:02Mm-hmm.

19:03And I'm so proud.

19:04It's a beautiful plate to see.

19:05Yeah.

19:06Flavors were brilliant.

19:07You find yourself going back even without the scallop.

19:10It was the best plate.

19:11She is definitely still in the game because the best bite that I had was that Kashmirian

19:15smoked mussel sauce.

19:16Absolutely.

19:17And I love the cilantro sauce.

19:18Yeah, she's still in.

19:19I loved all of it.

19:2022 minutes till next course.

19:22Jake, how are we doing?

19:23I'm going to go get that bite put in.

19:24Here you go.

19:25Jake's got the steak seared.

19:26Here you go.

19:27That actually looks fantastic.

19:28I think we're good, yeah.

19:29Let's turn the heat up on the fish just a touch.

19:31You got it.

19:32It went down.

19:33Yeah, I moved it.

19:34All right, we got to go.

19:35Five minutes.

19:36Golly flour first.

19:37Chef, I don't think you're going to make it with that lamb in that oven.

19:39What else am I going to do?

19:40There's nothing else I can do.

19:43I cannot serve Martha and Marcus another empty plate with sauces and purees.

19:47You want to pull it, slice it, and char it?

19:49Let's pull it.

19:50Pull it, pull it, pull it.

19:52I got three minutes, bro.

19:53Yes, chef.

19:54We're going down to the wire.

19:55Are you doing the dot too, please?

19:56Dot, dot, please, dot.

19:57Oh, in the dot.

19:58Yeah.

19:59I need you to clean this.

20:00I need a makeup for last course with this course.

20:01I am so proud of how Zane is dealing with this moment.

20:04It's not easy to bounce back.

20:05I know that it did sting her a little bit, but she was like, let's get into this next course.

20:08I'm going to slice it.

20:09You're going to grill it, Chris.

20:10Heard.

20:11I got it.

20:12You got it?

20:13This lamb, it's raw flesh.

20:15Three minutes.

20:16Give that to him.

20:17Just start throwing them on here.

20:18It's complete and utter chaos right now.

20:20Oh, boy.

20:21No, no, no.

20:22Was making a lamb today a mistake?

20:24Feels like it now.

20:25Where do you want it, chef?

20:26Where do you want it?

20:27Anywhere, on the roast.

20:2835 seconds.

20:2935?

20:30Go.

20:31Go.

20:32Start dropping, Mom Gary.

20:33Go.

20:34Go.

20:35You're up there, chef.

20:36Mm-hmm.

20:37Drop it, drop it.

20:38Three, two, one.

20:39Hands up.

20:40Hands up.

20:41Good?

20:42Terrifying.

20:43That's right.

20:44That's right.

20:45Next course.

20:46I'm excited.

20:47Please, chef Seng, your dish.

20:48I'm giving you a little bit of my grandmother's kitchen.

20:49This is a Kenyan coconut stew, roasted veg, the grilled lamb chop with black onion seed roti.

20:59Chef Lee, please.

21:00Sure.

21:01For my course, like I said, past, present, and future, this is my present.

21:03Hand-seared sea bass.

21:04It's got a Maine lobster and Maine scallop agneloti.

21:05The base is a puree of cauliflower.

21:06Chef Emily.

21:07This is hitting the part of my life where I was a butcher.

21:08So I have a Snake River Farm American Wagyu, a pavé made from the tallow that was smoked,

21:10and just a roast chipolini to round it out.

21:11Thank you, chef.

21:12Thank you.

21:13Thank you very much.

21:14Thank you, chef.

21:15Chef Zane, she had a very good hand with the spices, with her sauces.

21:19She's been a master of that.

21:20This vegetable mixture with this sauce is a superb bite.

21:37Here we get to Zane's problem.

21:40In a fine restaurant, you just wouldn't be served a piece of lamb with all that fat.

21:43It's really not cooked properly at all.

21:45To me, the cook is okay, but what did you think of the ravioli?

21:48Chef Lee, the ravioli.

21:49I love the puree in the bottom.

21:50I like the sauce.

21:51This is a major step up from the first course.

21:54This is a very good ravioli.

21:55Oh, really?

21:56Mine was not good at all.

21:57Oh, you didn't like it?

21:58I actually disliked it.

22:00I think it's really thick.

22:01Yeah.

22:02The best part of the dish is the striped bass itself, which is very well cooked, very used

22:06here.

22:06Perfect.

22:06The crispy skin that very often never, ever happens.

22:10Let's move on to Emily's dish.

22:12Can we talk about a potato?

22:14Do you like this potato?

22:15Love it.

22:16I love Emily's potato.

22:16I love this potato.

22:17I love this potato.

22:17Finally, love it.

22:18The saltiness and the crispiness.

22:20This is a really good potato.

22:22And it's technically difficult.

22:23Hard to do.

22:24Delicious.

22:24I think she nailed a lot of good things on the dish.

22:26She did a good job.

22:30I'm very worried.

22:32You know how I'm at.

22:33I know.

22:34I'm just going to end it with my heart.

22:35That's it.

22:35That's all I can do.

22:36We're running out of time, and I need these cakes now.

22:39Sugar.

22:39I need sugar.

22:40I'll do this.

22:41This last dish took me a little bit of time, but hopefully the flavors stand up, and it

22:45could save me.

22:46This needs a full 10 minutes of plating.

22:49I'm having a hard time with this foie.

22:51I'm not searing good.

22:52How are you doing?

22:53Not good.

22:54We seared the foie.

22:55It just didn't work out good.

22:56Okay.

22:56The foie gras is kind of like butter, so the fat starts coming out.

22:59I crowded my pan.

23:00Okay.

23:00And then it's not able to get the heat from the pan.

23:03You're almost boiling the foie gras.

23:04Three, four, yikes.

23:06I need to figure something out right now, and I need to not take it out on the people

23:11around me.

23:11We can salvage this.

23:13I got the phone.

23:14It's okay, guys.

23:14It's okay.

23:15I'm not going to freak out about this.

23:16It's fine.

23:16No, chef.

23:16If this doesn't work, I'm not going to have a dessert.

23:19Jake, don't beat yourself up, my love.

23:21Just see your heart.

23:21One side.

23:22Take it out.

23:22We got this.

23:23All right.

23:23Now we're getting somewhere.

23:24Feeling better?

23:24Yes.

23:25I believe in you, chef.

23:26These are looking much better, chef.

23:27See?

23:29See what happens when you're calm.

23:31Get the little guys out, though, because they're going to be done.

23:32That guy's done.

23:33I've learned a lot from you.

23:34Thank you.

23:34I feel like Chef Emily definitely got more self-confidence, because she seems just so

23:39calm and in control, and I think that helped pull me out of it.

23:43Float's in.

23:44So those are ready to go.

23:45They maybe just flash them at the very end.

23:47Now my successfulest dish is dessert.

23:49Tarsal on the table, please.

23:51Do you want more than one orange slice?

23:52Yeah, a couple.

23:53I like how that looks, right?

23:54Yes.

23:54God damn, it's a pretty plate of food.

23:56You're wrong, man.

23:57Crazy?

23:57Crazy, yes.

24:00Three, two, one.

24:02Woo!

24:03Okay.

24:05The last dish is, André's chef.

24:14I love you.

24:14Yeah, you're welcome.

24:15Chef, André said it really well when he said, we're only as good as our last plate.

24:20And this is the last dish I'm going to serve in this competition.

24:22Pressure's on.

24:32Welcome back.

24:33One last time, chefs.

24:35We're going to start with you, Chef Lee.

24:37Last course, the future.

24:38Focusing on technique, you have a tamarind glazed pork belly.

24:41Pork loin that's been wrapped in sausage that I made, then wrapped in cabbage.

24:46One.

24:47Chef Emily, please.

24:48You have a bread pudding with seared foie, burnt honey gastrique, sweet and spicy hazelnuts.

24:53This is like probably my last life in a kitchen before I stepped out for a little while.

24:57So that was when I was in Las Vegas.

24:58We love to take dessert, take savory, make it fun.

25:01Chef Stank.

25:02Pretty much every chef, after a long day, we need some coffee.

25:05It's a espresso and muscovado sugar cake, a chocolate tuile, and a little pumpkin spice cold foam.

25:13I think you all should be extremely proud.

25:16Yes.

25:16You each came in here with a challenge in your life, and I'm just wondering where you see that part of your journey.

25:21I came in with an anger issue.

25:24Besides anger, there was a great amount of self-deprecation.

25:28For so long, I looked at chefs like yourselves, and I just always told myself I would never get there.

25:33It's been a great journey, and I feel that I can be a better chef and mentor to my staff to be the best person that I can be.

25:42Chef Stank.

25:43In 2020, my father passed away.

25:44My father was the closest person to me in my life, and you tasted a lot of his heart and his flavors here today.

25:49And I say all that to say, that has manifested me to create a steel wall around everything, and I am not the nicest person.

26:01In my kitchen, two people.

26:03I'm learning, and I'm trying to grow every day, and obviously my service wasn't perfect, but at the end of the day, you tasted my heart.

26:09Chef Stank, we are so proud of you.

26:11I'm proud.

26:11Thank you, Chef.

26:11I'm proud of you, too.

26:12Thank you, Chef.

26:13I came as being stubborn and insecurity.

26:16My nominator is my husband.

26:18We have two children, so I did this for them.

26:20And stubbornness for a home or in a kitchen, it's a big deal.

26:24I listen a lot more since I got here.

26:26Well, I would also say as a mother, that is very inspiring to me.

26:30Oh, my God, what's happening right now?

26:31Sorry, you're going to make me cry, too.

26:32This is not what's happening, but I'm just going to say this, that it has inspired me to work on the things more that I need to focus on so that I can set that example for my children.

26:41And that is the most important thing, and I think it's very easy to forget.

26:43Absolutely.

26:45We're very lucky that you are willing and able to share who you are with all of us.

26:50Thank you.

26:51Thank you all.

26:51Thank you.

26:52Yeah, thank you.

26:52Thank you.

26:52Yeah, we have a clap.

26:56Group hugs.

26:57Group hugs.

26:58We did it, guys.

26:58We're done.

26:59I saw the food, but emotions are one of the very important ingredients in every one of these dishes.

27:07Chef Zane with her pumpkin spice I think we all love.

27:10It definitely is the flavors of her island, and I think they go together very well.

27:14I think the technique is not great, and the portion kind of ratio is a little off.

27:18Every layer is a different thickness.

27:20It's a little sloppy.

27:21Yeah.

27:21It's not a favorite kind of dessert.

27:24On paper, I really disliked Emily's dish because I don't want foie gras in my dessert.

27:29I thought the hazelnuts were beautiful and played so well to the bread pudding and to the foie gras.

27:34I just think it was really delectable.

27:36I love foie gras.

27:37Foie gras speaks to me every hour of the day.

27:40We move to Chef Lee, Martha?

27:41Yes.

27:42Pork loin was our Sunday meat, and Ma would make that so well with her applesauce.

27:47It reminded me of that.

27:48Very tasty.

27:49I like that.

27:49Brown butter, apple puree.

27:51I thought that was fun.

27:52I know after three courses who Chef Lee is.

27:55If I just look at the dishes, one, two, three, second course and third course, Emily won for me.

28:00She can execute.

28:00But the one I know I'm going to go back to eat is Chef Lee because there is a corazón, there is an honesty in it.

28:06Soulfulness.

28:07Soulfulness, exactly.

28:09But the dish of the scallops is a dish that on its own deserves to win this show.

28:14Even without the crab corn cake and the scallop, it was better than the other dishes.

28:20We just serve food to some of the best chefs in the world, right?

28:23Oh, that's amazing.

28:25I can't wait for my kids to see how much I've changed.

28:27And if they can see that I can change, they know they can do anything.

28:30Thank you so much, Ron.

28:31My pleasure, sir.

28:32I put my heart on a plate.

28:33I think I created a great menu that told my story.

28:36And I got a really good feeling that everything that I've put into this last challenge definitely gives me a great shot at winning the grand prize.

28:42Thank you so much.

28:43I've changed who I am.

28:44I've changed my anger issues.

28:46And then on top of that, I cook with my heart.

28:48Well, thank you all.

28:48I appreciate it.

28:49I really couldn't do it at all, John.

28:50I'm definitely the underdog here.

28:51But I'm trying to win me some bread.

28:53If you don't know what bread means, that means money.

28:56This is a moment of truth.

28:57To see who is going to be the winner of the first edition of Yes, Chef.

29:02Exactly.

29:02We're done.

29:03We're done.

29:03That is it.

29:04No more cooking.

29:05How do you all feel?

29:05I don't think any of us put up bad food.

29:07No.

29:07This is going to be a long deliberation.

29:09That colorful, well-designed plate.

29:11Beautiful.

29:12We definitely all gave them a reason to pick us.

29:14Yes.

29:14It was not my favorite at all.

29:17And we probably all gave them a reason not to pick us.

29:19So that's fun.

29:27First, we want to congratulate all of you.

29:31These three chefs are here in the grand finale because they had to fight against every one

29:37of you.

29:38You made each other better as chefs.

29:40You should be so proud of the work you put through these 10 weeks, and especially today

29:45in the grand finale.

29:46We've noticed tremendous personal growth and also great improvements in your culinary skills.

29:52And that made us so happy because we had to eat all your food.

29:56In a moment, we are going to announce the first ever winner of Yes Chef and $250,000.

30:07Chefs, for the last time, let's discuss your dishes.

30:11First course.

30:12Zane.

30:13The crab cake was not served to Martha.

30:16Fortunately for you, I'm a generous man, and Martha hit out of my plate.

30:20And I liked it very much.

30:22The presentation was so beautiful.

30:24And then we saw the second plate.

30:25And was like a different person, plated.

30:28We loved the curry.

30:30Unfortunately, the lamb was not at the same level.

30:34And we moved to the third core.

30:36Yes, indeed.

30:37The taste of the cake was interesting.

30:39But the size of your dessert in proportion to the dinner was really big.

30:43All right.

30:44So, Chef Lee, Chef Marcus Samuelson and Chef Andrew Simmer, they say that they got to know you through your menu.

30:51Which is a very nice self-expression.

30:53Thank you, Chef.

30:54First course.

30:55The potatoes were a little bit under-seasoned.

30:58But the rye crisps, everybody just loved.

31:00You said you were cooking your past, and that rye bread had your personal story, your heritage.

31:07Thank you.

31:07Your striped bass, superlative.

31:11And your tortellini were pretty.

31:13If you could see them, you covered them with your phone.

31:15We spent so much time making something beautiful and tasty.

31:19Make sure that the beauty shows up.

31:22Third course.

31:24I love the pork belly, but I also love the pork loin.

31:27You managed to cook also pork loin that really was very moist.

31:30Almost didn't need any soy.

31:32Thank you, Chef.

31:34Chef Emily, your first course, scallop fruto.

31:36It didn't have much taste.

31:38Maybe it needed even more of a dressing, of a sauce.

31:42But a dish that overall, we enjoy.

31:44Thank you, Chef.

31:44You cooked us American Wagyu beef strip.

31:48It was voted a favorite.

31:50Not only was it a beautiful preparation, that potato pavé, we all want to take it home with us.

31:57Very well made.

31:59Thank you, Chef.

32:00You did an unusual dessert, which we all enjoyed.

32:04But I've been 10 weeks waiting for somebody to serve me a big piece of foie gras.

32:09The overall dish was enjoyable.

32:11I just wish that foie gras was bigger.

32:14Yeah.

32:15So, Chefs, now is the moment of truth.

32:19We've considered our guest judges' feedback, but ultimately, Jose and I made the final decision

32:24on who will walk away with a quarter of a million dollars.

32:28And the winner is...

32:33Chef Emily.

32:41How, I mean, best feeling ever.

32:57I'm so proud of you.

32:59Good job.

33:00Good job.

33:01You cooked very well today.

33:02The dishes were delicious.

33:03Thank you.

33:04Am I disappointed?

33:04I didn't take the title, obviously.

33:07But I'm very proud of myself.

33:08And you know what?

33:09The accolades that have come my way, I am worthy of them.

33:12Oh, you wonderful woman.

33:15I made my family proud.

33:16I made Mauritius proud.

33:17I made myself proud.

33:18You worked really hard.

33:20Thank you.

33:20I appreciate it.

33:20You have it.

33:21I didn't win, but I'm gonna keep pushing it.

33:23You know that.

33:24You're welcome.

33:25Thank you so much.

33:26Stepping away back when I did for my kids didn't change anything.

33:30I'm a badass chef.

33:30Oh!

33:31Ah!

33:32Ah!

33:33Ah!

33:34Ah!

33:35Ah!

33:36Ah!

33:37Ah!

And the Winner Is | Yes Chef S1E10

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