A hidden master chef bullied as a busboyuntil one dish knocks everyone out with its brilliance

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00:00Congratulations to Chef Anthony Romano for winning the Global Culinary Championship three years in a row.

00:07With his stars still rising, his fans fondly call him the Kitchen King.

00:11With me are three such admirers.

00:14Three Michelin-starred chef and restaurant owner Jonathan Pierce,

00:17the Crown Royal Hotel Chairman Benjamin Cross,

00:20and Vincent Russo, the U.S. Culinary Association's Director of International Affairs.

00:25They're all here eager to work with the Kitchen King.

00:27Work with? Oh gosh.

00:29I'd sacrifice everything to work with the Kitchen King, but he'd never notice me.

00:34For the Kitchen King to grace the Crown Royal Kitchens, I will personally give him $50 million.

00:41$50 million? Please.

00:44I pulled up with a hundo milli cash deposit.

00:47The Kitchen King's work is worth whatever he says it is.

00:50I'm his uncle and his business partner.

00:53Give me the deposit and the Kitchen King will be yours.

00:56Move aside, move aside. I'm his aunt.

00:59I potty trained him and if I say yes, it's as good as the Kitchen King saying yes.

01:03Give me the deposit.

01:05Ma'am, please introduce me to the Kitchen King.

01:08Introduce me and I will shower you with an extra five, no, $10 million.

01:13Well, damn. For $10 million?

01:16You got a deal, sir.

01:17Yes.

01:18You wife! I'm his uncle!

01:20Don't touch me, you sicko! I'm the aunt! I'm the aunt!

01:24Chef Romano's relatives are easy to buy?

01:27Who knew?

01:27Where is Chef Romano?

01:43The Kitchen King is missing!

01:46Breaking news!

01:47Chef Anthony Romano is nowhere to be found.

01:50After searching for days, his assistant has no leads as to why, at his career apex,

01:54Chef Romano would vanish. His fate, a mystery.

01:57Watch your eyeballs, Tony.

02:12You know, I've had my eye on you for a while now and you have your eyes on Miss Laurent.

02:17What, did you catch feelings or something?

02:21Aw, broke little kitchen boy thinks he's good enough for the head chef's daughter.

02:27Dream on.

02:30Our street urchin has feelings for Miss Laurent.

02:33A year ago, he was on the streets. She took him in, gave him food, shelter, of course he's in Luke.

02:39Miss Laurent will reject any man who is not an outstanding chef, dashingly handsome,

02:43and a man of righteous elegance like, I don't know, the Kitchen King.

02:49You, forget it.

02:52I need some help, right now.

02:55What, what happened?

02:56The Saucyere will be signed, Chef Laurent has to do it himself.

02:58I need someone who can help.

03:00Again, that's the seventh Saucyere this month.

03:02Man, Shuf Laurent standards are so high.

03:04Who will ever live up to him?

03:08Today is huge.

03:10You know, the chairman of the restaurant association, Mr. Marcelli?

03:13He brought Benny Boucher, he a late restaurant critic, to the restaurant.

03:18If we bump this up, we kiss our Michelin stars goodbye.

03:23Mr. Marcelli, he's the chairman now.

03:28Why are you standing there muttering,

03:30Look, give me someone to help now.

03:33Here, take Tony.

03:35He'll be amazing.

03:38Are you sure he can do it?

03:39Come to think of it,

03:41Tony's the only guy Chef Laurent's never chewed out.

03:43If it's about chopping up veggies or grunt work, he'll nail it.

03:50Hurry.

03:51Come on, let's go.

03:53Damn it.

03:53He can help.

04:02Tony?

04:03No, he's a kitchen boy.

04:05I sent you to get help, and you brought back a kitchen boy?

04:08Can't you find someone more experienced?

04:10Isn't this the mega-perf who ogles Jessica all day long?

04:15A kitchen boy?

04:16What can he do?

04:18Stay out of the way and not make it worse?

04:20Sir, Mr. Marcelli is complaining.

04:22He's hungry.

04:25Come on.

04:26Cut some asparagus and some cherry tomatoes.

04:49He's too slow.

04:51I'll do it myself.

04:52Even I can cut better and faster than this simple can.

04:55Dad, let somebody else do it.

05:00Am I blind?

05:02Is he cutting between the scents?

05:04Oh my God.

05:06He hasn't spilled a drop of moisture.

05:10No.

05:12He will help.

05:13Don!

05:13Chef Laurent!

05:14Hey, shut up.

05:15We're running out of time.

05:17You, help Nolan play.

05:19Have him?

05:20Help me?

05:21Help me?

05:22No.

05:22You ruined my dishes.

05:24There's no time.

05:26Mr. Marcelli is waiting.

05:27Let's begin.

05:33Chiles and nogada.

05:35Our guests like spicy food.

05:37For the Picadillos, we transported chiles de arbo from Mijocan.

05:42For the Pueblanos, make the cuts nice and smooth.

05:46No rough edges.

05:47And leaves the stem where it'll look hideous on the plate.

05:50Okay.

05:57For the Picadillos, mince the beef, potatoes, and carrots nicely.

06:01No big chunks of pico de arbo, finely minced.

06:11What's next, boss?

06:13You-

06:14Tony, prepare a side dish.

06:16Yes, chef.

06:19Getting chef's approval doesn't make you special.

06:23Know your place, kitchen boy.

06:27Excellent work, Nolan.

06:49Your months of practice have really paid off.

06:52Mr. Marcelli's gonna love it.

06:54Thank you, chef.

06:54We finally made it.

06:57Is that idiot still cutting?

07:00Chef, he's a waste of time.

07:02Screw up.

07:05Am I overestimating him?

07:09Are you fucked in the head?

07:12Benny Boucher can't eat spicy food, and you stuff him full of chili peppers?

07:17No spices?

07:19It's all pain.

07:21Forget it.

07:24This isn't a restaurant specialty.

07:26It's trash.

07:28No mastery of heat when cooking.

07:33No aroma at all.

07:34I-

07:34I go filling ratios.

07:38Wrong, wrong, wrong.

07:40The knife work on the edges.

07:43Hmm.

07:44Clean.

07:45Precise.

07:46Quite brilliant, actually.

07:49But it's roasted to ruins.

07:52Do you have any idea how important a nice dinner was?

07:55A multi-billion dollar investment from an international corporation was on the line.

08:00Mr. Marcelli, sir, we're terribly sorry.

08:02We were told that Mr. Boucher loves spicy foods.

08:05I gave clear instructions to your brother, Gaspard.

08:09Mr. Boucher can't eat spicy food.

08:12Not at all.

08:13He swore to me there'd be no problems.

08:16And now it's nothing but chilies, chilies, chilies.

08:19Who told Gaspard?

08:27Steven.

08:35My dear brother, I told you a thousand times yesterday, no spicy foods.

08:51Even if you hate me, ruining tonight is uncalled for.

08:55You offended Mr. Marcelli, nearly killed Mr. Boucher, and our father.

08:59His legacy, Le Cinecom, is ruined, and it's your fault.

09:04You're lying.

09:06Gaspard, you lied to us.

09:09You wanted tonight to go wrong.

09:11You wanted to ruin my reputation.

09:13You wanted Mr. Marcelli's billion dollar deal to go belly up.

09:17I told you, Mr. Boucher, dislikes spicy food.

09:22If you misunderstood, that's on you.

09:25Not me.

09:34Coleslaw, sir, don't put that garbage in your mouth.

09:48I'm beyond disappointed in you, in your restaurant, in your whole country's cuisine.

09:55Why is Tony's side dish here?

10:00What?

10:01Who told the kitchen boy to serve a dish?

10:04Are you ruining us on purpose?

10:10Wait.

10:10Wait, wait, wait.

10:11Did I hear that right?

10:13You actually let a kitchen boy cook for Mr. Marcelli and Mr. Boucher?

10:20Steven, are you out of your goddamn mind?

10:22Oh no, Tony's in dick shit now.

10:27Serving slops you wouldn't feed pigs to honored guests?

10:32It was a mistake.

10:34A mistake.

10:37Then you eat it.

10:40Or you.

10:49You're insulting our guests.

10:52Every dish in this restaurant is prepared with care.

10:56We don't cut any corners.

10:59How dare you spit on our craft and waste food like this?

11:04Waste food?

11:05You think you're so righteous?

11:07Then why don't you eat that pond scum yourself?

11:10Look at you.

11:12You won't even touch it and yet act all high and mighty with me.

11:16Mr. Marcelli, you see?

11:19He disrespects you.

11:20No, no, no.

11:23That's not true.

11:24This is how your restaurant treats its guests?

11:27Tonight, you're going to eat every shred of that wet cabbage.

11:33Eat it.

11:35Eat it.

11:36Eat it.

11:37Eat it.

11:38No, no, no, Dad.

11:42They want to humiliate you.

11:48Mr. Marcelli, if it'll make you and Mr. Boucher happy, I will eat it.

11:55Dad!

11:55It's her!

11:56Dad, Dad, don't do it.

11:57Don't.

11:58Don't, Dad.

11:58Look.

11:59Look.

12:00Look.

12:01Look.

12:08You're right now.

12:25It's incredible!

12:41It's incredible!

12:43Come on.

12:49This is beyond pathetic.

12:52Look at you.

12:53Your face is twisted in pain.

12:54You don't look like somebody enjoying food.

12:57You're choking on it because it tastes like crap!

13:04Mr. Marcelli, my brother is a loser.

13:23His food is garbage.

13:25Le Sinecal, my father's legacy, would fare better under my management.

13:32Is that so?

13:34And what exactly do you bring to the table?

13:37I've spent a fortune hiring world-class chefs.

13:43Name a dish, they've mastered it.

13:45We'll perform it, and Mr. Boucher will be satisfied.

13:49I guarantee it.

13:50Mr. Boucher lives for food.

13:53He's the world's top culinary critic alive.

13:56He has sky-high standards.

13:58If you could please him, name your price.

14:02No problem.

14:03When my dishes satisfy Mr. Boucher, will you hand me the rights to Le Sinecal?

14:15As long as you can please, Mr. Boucher.

14:17No, Mr. Maselli, I was set up by Gaspar.

14:22Please, give me a chance to redeem myself.

14:25I challenge him to a cooking duel.

14:29A duel?

14:30How quaint.

14:31If you lose, a restaurant won't even cover it.

14:36I'm not done.

14:37Not only does the winner get the restaurant, but the loser will sever his own tendons.

14:44Never to cook again.

14:46Very well.

14:52I'll preside.

14:54Whoever satisfies Mr. Boucher gets the restaurant.

14:58What just happened?

14:59Sir, it's an unwritten code.

15:02One cannot decline a tendon challenge.

15:05Win.

15:06The Culinary Association supports you for life.

15:09Lose.

15:10And you get the snip.

15:12And are banned forever.

15:15You can't be serious.

15:17Dad!

15:18Give him the restaurant we can start over.

15:20But if you lose, you'll never cook again.

15:23When we win, we keep the operating rights, yes?

15:31Of course.

15:33Then, do you accept my tendon challenge?

15:38Knew you wouldn't roll over.

15:40Too bad for you.

15:42I came prepared.

15:44Time to show you truly exquisite technique.

15:53Round one, knife work.

16:23It's an honor to compete, Chef Laurent.

16:26My name is Mason from the Institute of Culinary Education.

16:30I-C-E.

16:32Mason.

16:33Don't tell me.

16:35Three years ago, you were awarded the highest honors from the principal himself.

16:39Yes, sir.

16:41I'm flattered you remember.

16:43Whoa!

16:44Oh, my God!

16:46The Institute of Culinary Education.

16:49I-C-E is the best cooking school in the world.

16:52I remember him.

16:53He always aced his cutting skills classes.

17:00Who is he?

17:01Is he the real deal or what?

17:03Mason is famous for his knife work.

17:05That's why he received all the highest honors.

17:08Rumor has it he honed his knife skills from ancient sect Wushu masters in China, who are known for intricate cuts and shapes with food.

17:19As for cooking, it's not suited for it.

17:22But as for his knife skills, anybody can't match him.

17:26No, Dad!

17:27What do we do now?

17:29Maybe Nolan should try?

17:31But compared to Mason, he's-

17:33Mason?

17:34I-C-E?

17:35Who cares?

17:36So what if he can carve rabbits from radishes?

17:39I can beat him hands down.

17:41Chef Laurent, let me put him down to size.

17:43No.

17:44You can't win.

17:45What?

17:46What?

17:47Why not?

17:52Old man's got a hell of an eye.

17:57Sure.

17:58I'll give it a try.

18:00Wait.

18:01What are you doing?

18:03Haven't we been humiliated enough already?

18:05Tony, don't fuck around.

18:07Just let Nolan go.

18:08Dad, if we send Nolan, we might have a shot.

18:11Tony will lose for sure.

18:13Hey, Nova, why did there a chef send Nolan?

18:16What is he thinking?

18:17Chef is keeping Nolan's skills a secret.

18:20Tony is just to catch the other guy off guard.

18:26Mason.

18:27When I was at I-C-E, I totes crushed the campus cooking contest thrice in a row.

18:34Who are you?

18:36Me.

18:38I'm an apprentice at La Seneca.

18:42Apprentice?

18:43Is that a joke?

18:45You send a kitchen boy to compete against me?

18:48A kitchen boy is so funny.

18:52Shall we begin?

18:54Me crushing you will be the highlight of your life.

18:57All right.

18:59Round one.

19:00And...

19:01Go!

19:02And...

19:03Go!

19:04And...

19:05Go!

19:21It's too fast.

19:22I can't even see his hands.

19:24Incredible.

19:25Is this Kung Fu?

19:54As you look at the detail, so lifelike.

20:08It's pure art.

20:09No wonder he's a pride of ICE.

20:14Tony, what are you doing?

20:19Cut something.

20:21Oh shit, he can't even gut a fish!

20:25Oh, we're doomed.

20:26Let Nolan go!

20:51Paper thin, like butterfly wings.

20:57Those honors were well deserved.

21:04What kind of knife work is this?

21:05Is he joking?

21:06That's it?

21:19What a joke!

21:21This isn't plating, this is an insult.

21:36Tony, just get down already.

21:39Is he serious?

21:40That sashimi?

21:41I could cut thinner than that.

21:44Chef Lauren, this is what you get for not sending me.

21:48Forget it.

21:49The last two rounds, it's all on me.

21:54Too easy!

21:56This is pathetic!

21:59No.

22:00Something's wrong.

22:02What do you mean?

22:04Look!

22:06Look at the tank!

22:11No way I'm seeing this right.

22:18A skeleton fish?

22:20Swimming?

22:21No!

22:22No!

22:23That's impossible!

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