Tournament of Champions All-Star Christmas S01E01

Mr. Baez ✔

Ver Tournament of Champions All-Star Christmas S01E01 - Mr. Baez ✔ en Dailymotion

Transcript

00:00:00This year, we're doing something special for the holidays.

00:00:04Combining your favorite competition with your favorite time of year

00:00:07and turning the TOC Arena into a winner's wonderland.

00:00:16Tis six weeks before Christmas, and all through the land,

00:00:2032 of the world's best chefs are teaming up and taking a stand.

00:00:26They'll battle each other with all kinds of treats.

00:00:30That's his holiday right there all over it.

00:00:32Because the randomizer demands...

00:00:34They cook one savory and one sweet.

00:00:38The dessert really on point.

00:00:40This is exactly what I'd want served at a holiday table.

00:00:43The judges' comments will be both naughty.

00:00:46It feels a little sloppy.

00:00:47I'm not loving that idea that I'm eating leftovers, quite frankly.

00:00:51And nice.

00:00:52It's one of the best pieces of lamb I've eaten.

00:00:54Incredibly impressive.

00:00:55In a way that you want on your holiday dessert.

00:00:58All right, kiss me.

00:00:59As they check their list and score each team twice.

00:01:04Ow!

00:01:05Who will win the title?

00:01:07The trophy, big bucks for a charity of their choice,

00:01:10and the $100,000 grand prize.

00:01:13This is Tournament of Champions All-Star Christmas.

00:01:16Happy holidays!

00:01:18Ladies and gentlemen, happy holidays to everybody and welcome to our all-star Christmas tournament.

00:01:42It's the first ever team versus team competition in the TOC arena.

00:01:48Would you like to meet our all-star duos and see who they're competing against?

00:01:54Up first in the A-Division, we have our number one seed sensations.

00:02:03I am talking about the two-time TOC champ, Chef Monique Shohan and her partner-in-crime, Iron Chef Stephanie Izar.

00:02:14Talking about competition, Top Chef, Iron Chef, the OG of competition is right next to me.

00:02:21And then we have Monique, not only has won tournament champions once, but twice.

00:02:27We are the team to beat.

00:02:29Well, they're taking on the number four seed, the Bad Boys, the Dragon Slayer, Chef Kevin Lee,

00:02:35and the award-winning restaurateur, the Boogeyman, Chef Dale Tauldeck.

00:02:40Let's go!

00:02:44Chefs, good luck.

00:02:47Thank you, Chef.

00:02:49Next, we have the sweet and savory super duo, number two seed,

00:02:53eight-time James Beard Award winner and OG TOC judge,

00:02:59I can't believe he's here!

00:03:01The one and only Chef Marcus Samuelsson with his newest executive pastry chef, Rachel Sharif.

00:03:09Every competition that I've charged at Cooked in and TOC is no different.

00:03:13It's the holidays, I'm here with Rachel, I'm going to enjoy every second of it.

00:03:19Who are they going to be facing off against?

00:03:20It's the number three seed teammates, two Michelin star chefs, Chef Graham Elliott,

00:03:25and his Michelin star friend, Chef Giuseppe Tentori.

00:03:30Hey! Pleasure to have you.

00:03:32Good to see you, boss.

00:03:33Let's talk about the B division.

00:03:35The number one seed super squad, the TOC champ, May Day Chef May Lynn,

00:03:42and her good friend, Martini Nini.

00:03:46Chef Nini wins!

00:03:49Who are they going up against?

00:03:51The number four seed, Mr. Delicious, Chef Adam Sobel,

00:03:56and the great Hambino, Chef Christian Petrone!

00:04:01Sorry, baby.

00:04:03It was nice knowing y'all.

00:04:05Ladies and gentlemen, then there's the number two seed.

00:04:09The powerhouse duo competing together for the first time in a major tournament.

00:04:15The Voltaggio brothers, top chef winner, Chef Michael Voltaggio,

00:04:20and three-time top chef runner-up, Chef Brian Voltaggio!

00:04:24It took me a second to read the sweaters, and just so you know, this is really the way this is.

00:04:29I have the nice chef, and I have the naughty chef.

00:04:33The sibling rivalry, it's over.

00:04:36We love each other.

00:04:37We do, sometimes.

00:04:38Who are they going to face off against?

00:04:40The number three seed, the incredible Kentucky Culinary Crew,

00:04:43shop legend and TOC 6 runner-up, the Duchess of Paducah, Chef Sarah Bradley!

00:04:50And in her first TOC competition, giving up for Chef Damaris Phillips!

00:04:56Christmas and the holidays are about traditions.

00:04:59Sometimes southern food and Kentucky food is overlooked.

00:05:03This is the time of year when we shine.

00:05:06Let's talk about the C Division.

00:05:07We have the four-time TOC finalist.

00:05:12Oh, he's back, ladies and gentlemen.

00:05:14The Jetster, Chef Jet T-Lock!

00:05:18And the winner of the next great baker, the Sugar Monster, Chef Ashley Holt!

00:05:25When I heard we were doing All-Star Christmas and it was going to be duos,

00:05:29we got to call on my pastry sister, who's badass.

00:05:32Mo, you know what?

00:05:33We're here together, and we're here to win.

00:05:35Hey, brother.

00:05:35Who are they going up against?

00:05:37They're going toe-to-toe with the number four seed, the team from the Chop Shop!

00:05:41We have TOC's very first runner-up, Chef AF, Chef Amanda Freytag!

00:05:47And fellow Chop Judge, the wild man himself, Chef Aaron Sanchez!

00:05:53Oh, no, dude, I don't want this.

00:06:00No me gusta.

00:06:01I don't want this.

00:06:02Next, we have the dynamite duo, the number two seed team.

00:06:06Three-time TOC finalist, the angry Italian herself, Chef Brent Brissigno.

00:06:13And her teammate, and her teammate, the James Beard Award winner, the Bearded Baller, Chef Jonathan Sawyer!

00:06:21Welcome to the competition!

00:06:24They got a team to go against.

00:06:29The number three seed team, the fearsome friends of TOC 6 finalists, Mama Wong, Chef Leigh-Anne Wong, and dessert legend, the sweet assassin, Chef Zach Young!

00:06:42This might be the first time they called the pastry chef and said, who do you want to bring?

00:06:51I'm bringing the heavy hitter, Leigh-Anne.

00:06:54Like, I am not messing around.

00:06:58The last division.

00:07:00Division D.

00:07:02We're going to start off with the number two seed team.

00:07:06They have the West Coast Dream Team, the unstoppable House of Knives winner, making a gigantic return, the doubling Mafia Queen herself, Chef Shirley Chonk!

00:07:19And the legendary James Beard Award-winning pastry chef, the Princess of Pastry, Chef Sherry Yard!

00:07:28When I first got diagnosed with my tongue cancer last year, Shirley here is one of the first persons that I call and text.

00:07:44Because what most folks don't know is that I, too, was diagnosed with cancer five years ago.

00:07:49Now both of us are in remission.

00:07:52Well, I want to just hand you your warrior trophy of life.

00:07:55Aw.

00:07:56Because you surely are.

00:07:58You are one of every chef's favorite people that has set an example of what it means to fight.

00:08:09Chef Shirley, you are, without a doubt, one of my favorite people.

00:08:13We're so happy to have you.

00:08:14We have the fighting spirit, and we know how to win.

00:08:18We got this.

00:08:19We got this.

00:08:20Yeah.

00:08:21They're going to take on a mega-gnarly number three seed team.

00:08:27We have T.O.C. finalist and Maryland chef of the year.

00:08:32Again, a warrior beyond measure.

00:08:36The one and only, Huncho, Chef Tobias Dorzon!

00:08:40And his teammate, the 24-and-24 winner, they call him the wolf for a good reason, Chef Marcel Vigneron!

00:08:50Back in November, a tragic incident happened where me and my girlfriend were out to dinner, and we were gunned down.

00:09:01And I was shot 11 times, still, you know, blessed to be where I am right now.

00:09:07Went through five surgeries and still on a long journey back.

00:09:11I don't know if you folks know, but our good friend, Tobias, they questioned if he was going to walk.

00:09:17And I'll tell you, he's not just walking, but he's here in T.O.C.

00:09:20Yes, sir.

00:09:20All-Star Christmas.

00:09:21And for the final match-up, ladies and gentlemen, we have the number four seed team, two-time Grocery Games Award-winning Wine Country restaurateur,

00:09:33the general herself, Chef Krista Lutty, and Food Network star, the Spice Queen, Chef Artie Sequeira, on her first T.O.C. debut!

00:09:50One team left.

00:09:55If you look around, there's one chef that we couldn't do this without.

00:09:59And you know who that is?

00:10:01Antropia!

00:10:02That's right, the reigning T.O.C. champ, Princess Warrior, Chef Antonia LaFosso!

00:10:19I wonder who Antonia brought.

00:10:22Oh, yeah.

00:10:23I'll tell you who she brought.

00:10:25Iron Chef Alex Guarnaschili!

00:10:28And that will round it out, folks.

00:10:43It's 32 chefs, ready to do battle.

00:10:46Love ya.

00:10:47Go get them.

00:10:47Coming in, seeded one, being the most recent winner, everyone is like they're the one to be.

00:10:53The expectation for us is higher.

00:10:55But it's not as high as the expectation we have for ourselves.

00:10:58Correct.

00:10:58So there you have it, ladies and gentlemen, the lineup for Tournament of Champions All-Star Christmas.

00:11:04Now, the fact that you have joined forces as a super duo, the judges are going to expect two holiday dishes from each team in every round.

00:11:13That will mean a savory dish and a sweet dish.

00:11:17Because a satisfying holiday entree deserves a festive dessert.

00:11:21The bad news is, just like in the Tournament of Champions, you win, you move on.

00:11:26You lose, you go, well, with a coal in your stocking.

00:11:30And the team that wins the holiday contest, there is a beautiful TOC All-Star Trophy.

00:11:36Thanks to Carnival Cruise Line, we are awarding the winning team $100,000.

00:11:44$100,000!

00:11:46Now, since it's the holidays, we also have some more surprises under the tree.

00:11:50We have golden gifts that go to the highest scoring teams in the first and second round.

00:11:55And in honor of the season of giving, we will also be giving away another $100,000 to charities for the highest scoring teams along the way.

00:12:10We're kicking things up with one of the biggest battles of the season.

00:12:15It's a marquee showdown between two of TOC's most high-profile finalists, along with their mega-talented teammates.

00:12:27Team Jet and Ashley versus Team Amanda at her own!

00:12:35You guys, to your trailers, goodbye.

00:12:38Chef, thank you so very much!

00:12:39Thank you so much!

00:12:40Thank you so much!

00:12:41Thank you so much!

00:12:42Thank you so much!

00:12:43Thank you so much!

00:12:44Oh!

00:12:45First!

00:12:46I know.

00:12:47Rip the Band-Aid off!

00:12:48It's Christmas!

00:12:49Nobody cries on Christmas!

00:12:50No, every...

00:12:51Well, yeah, there's tears of joy.

00:12:52Joy.

00:12:53Which we're gonna be doing.

00:12:54Joyous holiday.

00:12:55Our first two teams are getting ready to throw down some holiday dishes.

00:13:00First up, we have Chef Jet Tila and Chef Ashley Holtz.

00:13:04They are number one seed because, well, Jet is the winningest chef in this arena without a belt.

00:13:10And Ashley, well, she is a baking champion.

00:13:13Dude, I can't believe we're first.

00:13:15I guess there's no time to have nerves, but...

00:13:17The first seed and the first to go.

00:13:19Oh!

00:13:20Now you're making me nervous.

00:13:21I asked Ashley Holtz, please, please be my partner.

00:13:25We've known each other for quite a long time.

00:13:27She was my producer on the Today Show many years ago.

00:13:29She is one hell of a pastry chef.

00:13:32We're here to make some magic and...

00:13:33Win.

00:13:34And win.

00:13:35Now, their opponents, huh, they are Food Network legends.

00:13:40Chef Amanda Freytag and Chef Aron Sanchez.

00:13:43Amanda competed in the first TOC finale, and Aron recently returned to cookie competitions,

00:13:49which explains their number four seed status.

00:13:52We are a team.

00:13:53Yeah.

00:13:54We've cooked together for many years.

00:13:55We know each other's style.

00:13:56We've eaten each other's food.

00:13:57What's gonna be our strategy is we're gonna share, divide, and conquer.

00:14:01You and I both have a ton of experience in every area of the kitchen.

00:14:05So I'll do something savory, you do something sweet.

00:14:07I do something sweet, you do something savory.

00:14:09So what do you know about a man in a room?

00:14:10They're chopped legends.

00:14:12Fantastic chefs.

00:14:13Absolutely.

00:14:14Tough competition.

00:14:15There's no turning back now.

00:14:18We got this.

00:14:19We got this, sis.

00:14:20It's on.

00:14:21Vamanos.

00:14:22Are you ready for the fight before Christmas?

00:14:23Well then, let's light it up.

00:14:24Chef Amanda Freytag received multiple glowing reviews from the New York Times as the executive

00:14:37es la chef de executive before joining Chop

00:14:39y es la única persona a la judge

00:14:41en cada season.

00:14:47Ahora,

00:14:47ha won un total de seis batallas

00:14:49en esta arena, y fue la primera

00:14:51ever T.O.C.

00:14:52runner-up.

00:14:54Her teammate, Aron Sanchez,

00:14:57es la chef partner de tres

00:14:58successful restaurantes y fue

00:15:00awarded Best Latin American Restaurant

00:15:02por Time Out New York.

00:15:04Aron has judged

00:15:06both Chop and MasterChef

00:15:09and defeated Amanda,

00:15:10Jeffrey Zakarian, and Maneet

00:15:12Shohan on Chopped All-Stars.

00:15:16Give it up

00:15:17for Chef AF

00:15:18and the Wildman,

00:15:20Team Amanda and Aron!

00:15:22You two.

00:15:35How long have you known each other?

00:15:3620 years?

00:15:36We came up in New York together, so...

00:15:38It's been about 30.

00:15:38Yeah.

00:15:39You are going to be a dynamic duo.

00:15:41Give it up!

00:15:42AF!

00:15:42And Aron!

00:15:44Let's meet your opponent.

00:15:47Chef Jet Kila

00:15:48is a master of Asian cuisine

00:15:50who has opened over 20 restaurants

00:15:52across the U.S.

00:15:53Now, he has an Emmy

00:15:54and a James Beard nomination

00:15:56who made the final four

00:15:58of Tournament of Champions

00:15:59four years in a row.

00:16:03His teammate,

00:16:04Chef Ashley Holt,

00:16:05is the owner

00:16:06of a luxury cake shop.

00:16:09She's the Chopped Champion

00:16:10and beat out 12 other contestants

00:16:12to win next great baker.

00:16:16Give it up for the Jetster

00:16:18and the Sugar Monster,

00:16:20Team Jet and Ashley!

00:16:22Thank you!

00:16:33Aron, Ashley,

00:16:35first time in TOC,

00:16:37but you show up

00:16:38with seasoned pros.

00:16:41And you two OGs,

00:16:42you know what time it is?

00:16:43It's time to take it

00:16:44to the randomizer!

00:16:45Let's go!

00:16:49Oy yoy yoy.

00:16:51Great.

00:16:51Ah!

00:16:53And look at how

00:16:55we have disguised

00:16:56the randomizer

00:16:57to look friendly.

00:16:59It's so festive.

00:17:00It is festive.

00:17:01Now, as you know,

00:17:02the randomizer

00:17:03will determine

00:17:03the mandatory details

00:17:05of both of your dishes.

00:17:06The mandatory savory item

00:17:08for one dish

00:17:09and the mandatory sweet item

00:17:10for the other dish.

00:17:12And the equipment,

00:17:13the style,

00:17:14and the wild card,

00:17:15which is going to apply

00:17:16to both dishes.

00:17:18Now, doesn't that sound fun?

00:17:19Yeah!

00:17:20Totally.

00:17:21Oh, no.

00:17:22My gift to you is

00:17:24let's spin the randomizer.

00:17:25Here we go!

00:17:26Savory!

00:17:28Come on!

00:17:29Come on!

00:17:31I can't believe I'm here

00:17:32watching this right now.

00:17:33I know.

00:17:34And then you're gonna cook it.

00:17:35Come on!

00:17:36Come on!

00:17:37Come on!

00:17:41Top sirloin,

00:17:43honey crisp apples,

00:17:45metal skewers,

00:17:47poached,

00:17:48and canned pumpkin.

00:17:50How do you skewer

00:17:51canned pumpkin?

00:17:51Oh, when do you do this?

00:17:53Here's a gift,

00:17:54because I'm the giver.

00:17:55You have 35 minutes

00:17:56on the clock,

00:17:57but I'm gonna give you

00:17:58two minutes

00:17:59to confer with one another

00:18:00before I start the clock.

00:18:02What are you thinking?

00:18:02Okay,

00:18:03I think I'm gonna make a skewer,

00:18:04call it a kebab.

00:18:05Ashley and I have known

00:18:06each other for many years.

00:18:07She's top-notch

00:18:08in pastry land,

00:18:09and that's why

00:18:09I'm gonna be cooking savory.

00:18:11I'm dying to know

00:18:12what they're saying.

00:18:13Like, what are they thinking?

00:18:14Like, what are we gonna do

00:18:15with canned pumpkin?

00:18:16So there'll be a pumpkin base,

00:18:18poached apples,

00:18:19and marshmallows.

00:18:20Amanda Freitag

00:18:21can make just about

00:18:22any kind of cuisine.

00:18:23She's well-versed

00:18:24in desserts as well.

00:18:25We're gonna go relleno,

00:18:26and we're gonna start

00:18:27grilling some peppers.

00:18:29Arun is a triple,

00:18:30quadruple threat

00:18:31of cooking.

00:18:32Not only does he have

00:18:33an authentic Mexican background,

00:18:35but he's classically trained.

00:18:36In the diversity

00:18:37of what we do,

00:18:38I think it's gonna

00:18:39make us stand out.

00:18:40Three, two, one,

00:18:43go.

00:18:46Well, that got real,

00:18:47real fast.

00:18:50Well, that got real,

00:18:52real fast.

00:18:53Here, pass.

00:18:53This is a terrible randomizer.

00:18:56There's no cohesive,

00:18:58kind of automatic way to go.

00:19:00We're just gonna

00:19:01stick with what we're strong at.

00:19:02I feel most comfortable

00:19:03in sweets.

00:19:05I think I'm gonna be

00:19:06sticking in my sweet lane.

00:19:07So, top sirloin,

00:19:08the mandatory savory item

00:19:10for one dish,

00:19:11not the most tender,

00:19:12definitely high

00:19:13in the flavor profile.

00:19:14The mandatory sweet item,

00:19:15honey crisp apples,

00:19:16sweet tart flavor,

00:19:17actually out of all the apples,

00:19:18it's my favorite.

00:19:19The equipment,

00:19:20the style,

00:19:21and the wild card

00:19:22need to be employed

00:19:23to both dishes.

00:19:24Metal skewers,

00:19:25I can see it in the meat,

00:19:26but in terms of the pastry,

00:19:28no clue.

00:19:28Poaching sirloin,

00:19:30I don't know.

00:19:31Canned pumpkin,

00:19:32this is not seasoned.

00:19:33We call it the wild card

00:19:34because it is.

00:19:35Chef Aran,

00:19:36welcome to TOC holiday.

00:19:39This is fantastic.

00:19:40How you feeling?

00:19:41I'm feeling great.

00:19:42I got the best partner.

00:19:43You sure do.

00:19:44Thanks, guys.

00:19:45So, to help us

00:19:45better understand

00:19:46our team's sweet

00:19:47and savory moves,

00:19:48I'm joined by my own team

00:19:49of culinary commentators,

00:19:52Michelin-recommended chef

00:19:53and food authority,

00:19:54the wild card himself,

00:19:55Justin Warner,

00:19:56an award-winning restaurateur

00:19:57and TOC3 champ,

00:19:59the one and only

00:20:00Chef Tiffany Faison.

00:20:02Now, Justin and Tiffany

00:20:02will closely track

00:20:03the preparation

00:20:04of her holiday dishes

00:20:06so they can faithfully

00:20:07present them to the judges

00:20:08during the blind tasting.

00:20:09Are we dividing

00:20:10savory sweet?

00:20:11We're comboing.

00:20:12I'm grinding for

00:20:13chili and vegado.

00:20:14A very Christmas holiday

00:20:15Mexican dish.

00:20:16Sure is.

00:20:17And then we're going

00:20:18into a pumpkin apple tart,

00:20:20a little cranberry,

00:20:21a little marshmallow.

00:20:22I like where this is going.

00:20:23I want to help Amanda

00:20:24get a head start

00:20:25on the dessert

00:20:26because, you know,

00:20:27that's going to be

00:20:28the most time-consuming.

00:20:29Rowan is working

00:20:30on tart shelled,

00:20:31so I have to grind

00:20:32that meat right away

00:20:33and I grab the bacon

00:20:34as well to give it

00:20:35some fat and some flavor.

00:20:37Do you want me

00:20:37to put any onion

00:20:38or garlic or anything

00:20:39through the grinder

00:20:39with this?

00:20:40Yeah, yeah, yeah,

00:20:40exactly.

00:20:41A little bit of cumin,

00:20:42a little bit of coriander,

00:20:43mama.

00:20:43We've cooked together

00:20:44at his mom's house

00:20:45at each other's restaurants,

00:20:46spend some time

00:20:47in Mexico together.

00:20:48And we're so like-minded,

00:20:50yeah.

00:20:50This is my hermana,

00:20:51my sister.

00:20:52Tart shell in,

00:20:53tart shell in?

00:20:54Yes, yes,

00:20:54tart shell's in, chef.

00:20:55Amanda already has

00:20:56that ground sirloin

00:20:57and bacon season mixture

00:20:59for me already done,

00:21:00so I'm grabbing

00:21:01the elements

00:21:01that could potentially

00:21:02go inside that picadillo

00:21:03or that filling.

00:21:04Some grilled red bell peppers

00:21:06is where I'm using

00:21:07the actual skewers.

00:21:08I'm also starting

00:21:09to fry the chili poblanos.

00:21:12I used to see

00:21:12everyone Sanchez

00:21:13in there competing.

00:21:14I haven't seen this

00:21:15in a long time.

00:21:16He hasn't missed a beat.

00:21:18Jet, how we feeling, bud?

00:21:20This randomizer is hard!

00:21:22It is hard!

00:21:23I'm going to be

00:21:23cooking savory,

00:21:24and I love top sirloin.

00:21:26I just didn't like

00:21:26anything else.

00:21:27The combo of skewer,

00:21:29beef,

00:21:30and pumpkin,

00:21:31I was like,

00:21:31where do I go with that?

00:21:32Stuff, we're going to see

00:21:33a meatball, a skewer,

00:21:34a colt stuff.

00:21:34You know what?

00:21:34We're going to do a skewer

00:21:35that's going to be more

00:21:36like a kind of a tefta.

00:21:38You know, I'm going to do

00:21:39a kebab on the skewer

00:21:40so they can slide it off

00:21:41and eat it.

00:21:41Nice play.

00:21:42Knowing this game,

00:21:43visually seeing a skewer

00:21:45will give us points

00:21:46in the judging.

00:21:46All right, Justin,

00:21:47I am going to poach

00:21:48these skewers in fat.

00:21:50Garlic butter.

00:21:50Understood.

00:21:51Ash, how are you?

00:21:52Doing good, Jeff.

00:21:53You're good?

00:21:54Yeah, how about you?

00:21:54Uh, TBD.

00:21:56It's a lot going on at once.

00:21:58Chef, flour, sugar?

00:21:59Flour, sugar.

00:22:00I'm making a fritter batter.

00:22:01What's going to be

00:22:01in that fritter?

00:22:02So I'm roasting some

00:22:03apples, oranges, cinnamon.

00:22:05I'm pulling that up,

00:22:06mix that into like

00:22:06a roasted apple,

00:22:08a seasonal,

00:22:09like a harvest fritter.

00:22:10We have a lot

00:22:11of culinary experience

00:22:13on our belt,

00:22:14but we've not cooked together

00:22:15in the kitchen tandem before.

00:22:18And I know you can

00:22:18hold your own.

00:22:19I can hold my own.

00:22:19Like, we just got

00:22:20to trust each other.

00:22:21Yeah.

00:22:22Chef, how was

00:22:22your first TOC so far?

00:22:24Oh,

00:22:24When I first started

00:22:26my baking business,

00:22:27I would make

00:22:28Honeycrisp apples

00:22:29every fall.

00:22:30So they were actually

00:22:31the entryway into

00:22:32me being an entrepreneur.

00:22:34With 35 minutes,

00:22:35I know that I can

00:22:36make a delicious fritter

00:22:37that will represent

00:22:38our team in a great way.

00:22:39Yeah, and be able

00:22:40to fully execute.

00:22:42Teams, 20 minutes left.

00:22:4420 to go.

00:22:47How you feeling, Chef?

00:22:48I'm making a pumpkin tart

00:22:49with poached apples

00:22:51and toasty marshmallows

00:22:54on a skewer.

00:22:55Toasted marshmallows

00:22:56on a skewer.

00:22:56Good way to use a skewer.

00:22:57I'm using the technique

00:22:58of poaching the apples

00:22:59to sort of check that

00:23:00off the randomizer list.

00:23:02There's still sugar.

00:23:03But I also caramelize

00:23:04and then put them

00:23:05on a skewer

00:23:06almost like a candied apple.

00:23:08What do we got in here?

00:23:09Pumpkin,

00:23:09clean cheese.

00:23:10Watch out for 10x.

00:23:11Don't worry about it.

00:23:12Don't worry about it.

00:23:12Don't worry about me.

00:23:14Woo!

00:23:14Sorry.

00:23:15Sorry.

00:23:16I think obviously

00:23:16for dessert,

00:23:17pumpkin and apple

00:23:18go great for the holidays.

00:23:20And then I wanted

00:23:21a cranberry and caramel

00:23:22to give the balance

00:23:24a ooey-gooey pumpkin flavor.

00:23:26Brûlée marshmallow

00:23:27with a super sour cranberry.

00:23:30My sauce for the

00:23:31chiles in Nogala,

00:23:32the tradition,

00:23:32it calls for walnuts.

00:23:34And then I decided

00:23:35to use some of that

00:23:36pumpkin puree in there again

00:23:37and to kind of

00:23:38marry everything together.

00:23:39Traditional meets

00:23:41the randomizer.

00:23:42Are you stuffing peppers yet?

00:23:44No, I'm going to

00:23:44peel them right on, honey.

00:23:45The best and worst part

00:23:47about Tournament of Champions

00:23:48is one and done,

00:23:49but we are determined.

00:23:50We're also full of heart,

00:23:52and I think that's something

00:23:52that around the holidays

00:23:54is exactly what you need

00:23:56for the win.

00:23:57Absolutely.

00:23:58To not succeed

00:24:00and at least progress

00:24:01to this competition

00:24:02will be an absolute failure,

00:24:04and we're not going

00:24:05to accept that.

00:24:07Chef, what's the score here?

00:24:09What do you got?

00:24:09This is going to be

00:24:10the poached garlic

00:24:13and onion harissa.

00:24:16There it is.

00:24:17Canned pumpkin

00:24:18is my world

00:24:20to make pumpkin pie.

00:24:22Mm-hmm.

00:24:22I've never used it

00:24:23for anything else,

00:24:24so I was very stumped

00:24:26for a few minutes.

00:24:27What's in the pan over here?

00:24:28Cooking down

00:24:29my pumpkin hummus.

00:24:31Pumpkin hummus?

00:24:32Yeah.

00:24:32Excellent.

00:24:33I want to savory

00:24:34up my pumpkin hummus

00:24:35with some chicken powder,

00:24:36but it can read salty.

00:24:38I'm going to make

00:24:38a apple mint slaw

00:24:40to balance out

00:24:41all the salt

00:24:41and umami on the plate.

00:24:43The pumpkin puree,

00:24:45I just need to turn it

00:24:46into a cream.

00:24:47I need to jump

00:24:47into your mixer, okay?

00:24:49We'll whip some cream,

00:24:50add some sugar, vanilla,

00:24:51all the good stuff,

00:24:52fold in the pumpkin puree.

00:24:54Mascarpone, chef.

00:24:55Correct.

00:24:56Give it a little more

00:24:57body and depth,

00:24:58and it's gonna be good.

00:25:00How are the fritter, chef?

00:25:01Looking good, chef.

00:25:03Nice, made extra,

00:25:04broke one open,

00:25:05checking all the way through.

00:25:06I see it's a little

00:25:06underdone inside.

00:25:08I think if I fill it

00:25:08with the cream,

00:25:10it'll kind of help

00:25:10disguise that a little bit.

00:25:12You come into this kitchen

00:25:13and you've been razor focused.

00:25:15That is amazing.

00:25:16Thank you.

00:25:17Teams, five minutes left

00:25:19in the competition,

00:25:20five to be plated.

00:25:22Aaron, you gotta hustle.

00:25:23Hustle, hustle.

00:25:24I know.

00:25:24The first thing

00:25:24that I'm getting on this plate

00:25:25is the nogada sauce.

00:25:27It's the canvas.

00:25:28Stuffed poblano pepper,

00:25:30pomegranate,

00:25:30a little bit of greens,

00:25:32and some micro cilantro

00:25:33and all day long.

00:25:35Fine.

00:25:35I'll go left,

00:25:36you go right.

00:25:36Yeah.

00:25:37I lay my kofta skewer down

00:25:40into that bed of hummus,

00:25:42paint a little bit

00:25:43of the harissa.

00:25:44My God,

00:25:45I'm sweating like crazy.

00:25:46Two minutes, chef.

00:25:47Two to go.

00:25:48Let's go.

00:25:49I'm taking that tart,

00:25:51topping it with some

00:25:52of that pumpkin,

00:25:53cream cheese custard,

00:25:54poached cranberry.

00:25:55This is a little bit of me.

00:25:57This is a little bit

00:25:58of our own.

00:25:58My apples

00:25:59and my marshmallows.

00:26:00I'm a skewer.

00:26:0130 seconds.

00:26:02We have our soft fritter,

00:26:04dust it with a little bit

00:26:04of powdered sugar.

00:26:05I'm happy that I was able

00:26:06to show up as a pastry chef

00:26:08and have a complete dessert

00:26:09on the plate

00:26:10for my first TOC.

00:26:1210, 9, 8, 7, 6, 5, 4, 3, 2, 1.

00:26:21We're done.

00:26:22Thank you so much.

00:26:24We're leaving it up

00:26:24to the judges.

00:26:26We will see you soon.

00:26:27Thank you.

00:26:27Great job.

00:26:29Dude, how was that?

00:26:30First cook.

00:26:30That was insane.

00:26:31Yeah.

00:26:32It is a blur.

00:26:33I'm happy with it.

00:26:34Very much so,

00:26:35because I think what we did

00:26:36is we were able to invoke

00:26:37Christmas time,

00:26:38the holidays.

00:26:39Oh, sugar monster.

00:26:41Oh, my God.

00:26:42The Jets there.

00:26:43Thank you.

00:26:44Come on, champ.

00:26:46Let's go.

00:26:47I think as a team,

00:26:48we rocked it.

00:26:49Woo.

00:26:50Hark.

00:26:51We have three wise men

00:26:53and women

00:26:54to behold these Christmas dishes

00:26:56and hopefully shower

00:26:57of these chefs

00:26:57with praise and points.

00:26:59Let's meet the judges.

00:27:00First, James Beard

00:27:01award-winning chef

00:27:02who has opened

00:27:03some of the most acclaimed

00:27:04restaurants in the country.

00:27:05Who is it?

00:27:06The one and only

00:27:07Chef Michelle Bernstein.

00:27:11Yeah.

00:27:11All right.

00:27:15I like this.

00:27:16We love her so much.

00:27:18Chef, wonderful to see you.

00:27:19And in the holidays,

00:27:20next we have the Emmy

00:27:22and James Beard award winner

00:27:23named Esquire Magazine's

00:27:25Chef of the Year,

00:27:26Chef Ming Tsai.

00:27:29How are you feeling?

00:27:32He's very technical.

00:27:33And finally,

00:27:34last but not least,

00:27:35celebrated chef

00:27:36and New York Times

00:27:36bestselling author

00:27:37who has opened

00:27:38multiple Michelin star

00:27:40restaurants,

00:27:40Chef Curtis Stone.

00:27:41What's going on, buddy?

00:27:43Curtis!

00:27:44What a great panel.

00:27:46Well, chefs,

00:27:47you are in for it tonight.

00:27:49As you know,

00:27:49we have two chefs

00:27:51cooking for you right now.

00:27:52They had to work

00:27:53with a randomizer,

00:27:54make a sweet

00:27:54and savory dish.

00:27:56In savory,

00:27:57they got the opportunity

00:27:58to work with

00:27:58top sirloin.

00:28:00In sweet,

00:28:00the honey crisp apple,

00:28:01they both had to use

00:28:03the equipment

00:28:03of a metal skewer

00:28:04needed to employ poaching

00:28:06and the wild card ingredient

00:28:08was canned pumpkin.

00:28:09And here,

00:28:10to deliver all that information

00:28:12and more,

00:28:13the one and only chef,

00:28:14Tiffany Faison.

00:28:18Talk about it.

00:28:19Eat it, eat it.

00:28:21Judges,

00:28:21on the right,

00:28:22we'll start with

00:28:22the savory dish.

00:28:23You have chilies

00:28:24on nogada,

00:28:25Christmas style.

00:28:26A roasted babano

00:28:27that is stuffed

00:28:28with your top sirloin,

00:28:30ground with bacon,

00:28:31onion, garlic,

00:28:31and other spices

00:28:33to create a picadillo.

00:28:35Red bell peppers

00:28:36were skewered

00:28:37and grilled

00:28:38and added to the picadillo.

00:28:39On the bottom,

00:28:40the nogado sauce

00:28:42is your canned

00:28:43pumpkin puree,

00:28:44walnuts,

00:28:45and cream cheese.

00:28:46I don't see

00:28:47a lot of nodding.

00:28:48This is good.

00:28:50This is really hard.

00:28:51On the left,

00:28:52your pumpkin and apple tart

00:28:53is a freshly baked tart shell.

00:28:55The filling on top

00:28:56is canned pumpkin,

00:28:58caramelized white chocolate

00:28:59and cream cheese

00:29:00with the cajeta,

00:29:01poached cranberries.

00:29:03Your honey crisp apples,

00:29:04they were poached

00:29:04in a little bit of apple cider,

00:29:06skewered,

00:29:06and roasted.

00:29:07That is then finished

00:29:08with your marshmallows

00:29:09that have been skewered

00:29:09and roasted as well.

00:29:11Oh my God,

00:29:11I'm nervous.

00:29:13Very,

00:29:14very tasty dishes.

00:29:16Yes.

00:29:16Let's start with the savory.

00:29:18I got to learn

00:29:18how to make chilies

00:29:19and nogada in Mexico City.

00:29:20It was so delicious

00:29:22like this.

00:29:23And this chef

00:29:24put tons of flavor

00:29:26in this meat.

00:29:26This second chef

00:29:28obviously has done

00:29:29some pastry.

00:29:30It's a delicious crust.

00:29:31There's butter in the crust.

00:29:32That bite of apple,

00:29:34marshmallow,

00:29:34filling,

00:29:34and cranberries

00:29:35is a perfect holiday bite.

00:29:38So,

00:29:38really impressive.

00:29:39You know,

00:29:40it's an interesting rendition

00:29:41of chiles and nogada.

00:29:42My husband's from Oaxaca.

00:29:43I make chiles and nogada

00:29:45also during our holidays.

00:29:47I'm not getting

00:29:47a huge amount

00:29:48of help

00:29:49from the bottom puree.

00:29:51I feel like

00:29:51it could have been

00:29:52just a little bit thinner,

00:29:53but all around

00:29:54it's a really nice

00:29:55bite of food.

00:29:56Ming is right.

00:29:57This tart shell

00:29:58is everything.

00:30:00Like,

00:30:00the shell is amazing.

00:30:01It's buttery, right?

00:30:02I'm not a butter

00:30:03help.

00:30:04I told you.

00:30:05I'm taking credit

00:30:06for it.

00:30:07I told you.

00:30:08What's interesting

00:30:09is now

00:30:10apple to me

00:30:11is a little bit

00:30:11of the second thought

00:30:13after the tart.

00:30:14That's good.

00:30:15Yeah,

00:30:15that's really good.

00:30:16Come on,

00:30:16Curtis.

00:30:17Come on,

00:30:17Curtis.

00:30:18Look,

00:30:18for me,

00:30:19the chili could have

00:30:19been cooked

00:30:20a little more.

00:30:21It still feels

00:30:22a little crunchy

00:30:24and maybe

00:30:24just a little more

00:30:25char on it

00:30:26would have given it

00:30:26just a little more

00:30:27depth of flavour,

00:30:28but all in all,

00:30:29very, very tasty dish.

00:30:30Moving on to the dessert,

00:30:31I looked at that

00:30:32and I was like,

00:30:32oh, it's a bit of a mess.

00:30:34When you think about dessert,

00:30:35you want it to be

00:30:35really pretty.

00:30:37Yes.

00:30:37And the apples

00:30:38that have been poached,

00:30:39they're a little soft

00:30:40to go on a skewer,

00:30:41so I'm not sure

00:30:41if it's a great use

00:30:42of the skewer.

00:30:43I'll tell you what,

00:30:44though,

00:30:44what it loses

00:30:45in presentation,

00:30:47it really makes up

00:30:47for in flavour

00:30:48and the cranberries

00:30:49really bring

00:30:50a brightness to it.

00:30:51Flavour.

00:30:52Eats really deliciously.

00:30:54Okay.

00:30:54All right.

00:30:55All right.

00:30:55Good cop, bad cop?

00:30:56Hope.

00:30:57All right, judges,

00:30:58we have two separate

00:30:59scorecards for you.

00:31:00We are going to score

00:31:00dishes individually.

00:31:01Remember,

00:31:0250 points maximum

00:31:03for each dish,

00:31:0425 points for tastes,

00:31:0620 points for the use

00:31:07of the randomizer,

00:31:08and five points

00:31:09for the presentation.

00:31:10I like what they said.

00:31:12I think so, too,

00:31:13and I just like the fact

00:31:13that we committed

00:31:14to an idea.

00:31:15Yep.

00:31:15And we didn't waver.

00:31:16We're just warming up.

00:31:17So here to describe

00:31:18the second team's

00:31:19delicious dishes

00:31:20is the fellow food ambassador,

00:31:22the one and only

00:31:22Justin Warner.

00:31:23Thank you.

00:31:24Just let me know

00:31:24after it's done.

00:31:26Judges, before you,

00:31:26two plates,

00:31:27the first of which

00:31:28are savory dish

00:31:29for the evening.

00:31:30The top store lane

00:31:31was ground

00:31:31with garlic, onion,

00:31:33some za'atar,

00:31:34and then skewered

00:31:35to form a kefta.

00:31:37That was then grilled

00:31:37and finished

00:31:38by poaching in butter.

00:31:40For canned pumpkin,

00:31:41judges,

00:31:41you will find that

00:31:42is the hummus

00:31:43beneath the kefta,

00:31:44and then that slaw

00:31:45was done

00:31:46with the apples,

00:31:47snap pea,

00:31:47and a little bit

00:31:48of labneh.

00:31:49Our sweet component,

00:31:51this is a roasted

00:31:51honeycrisp apple fritter,

00:31:53the accompanying pumpkin cream

00:31:55topped with a bit

00:31:56of poached pear relish.

00:31:57For the honeycrisp apple,

00:31:59you will find that grilled

00:32:00and inside of the fritter.

00:32:03Now, those apples

00:32:04were also skewered.

00:32:05The pears were poached

00:32:06in a bit of red wine,

00:32:08some butter and sugar.

00:32:09Come on.

00:32:10Come on.

00:32:11I love this fritter.

00:32:12It's really good.

00:32:13In fact,

00:32:14I started with it

00:32:14and I'm going to finish

00:32:15with it.

00:32:16I told you.

00:32:17I told you.

00:32:18I love how they use

00:32:20the apple component,

00:32:21and I love the use

00:32:22of the canned pumpkin

00:32:24in the whip.

00:32:25I think that's fun.

00:32:27The kefta,

00:32:28the chef did a really good job

00:32:29at spicing it up,

00:32:30but then it's just

00:32:32really salty.

00:32:33Oh.

00:32:34Uh-oh.

00:32:35Oh.

00:32:36She's tough.

00:32:38Good.

00:32:39Chef Ming,

00:32:39disagree.

00:32:41Beautiful-looking

00:32:42tight plates.

00:32:42You can see the skewer.

00:32:44So, visually,

00:32:45nailed the randomizer

00:32:46really well.

00:32:47Starting with the savory.

00:32:48Mine is well-seasoned bold.

00:32:49It's not overly

00:32:50too salty for me.

00:32:51Bold.

00:32:52I like that.

00:32:52Yeah.

00:32:52It is spicy.

00:32:53I love it.

00:32:54I, too, like Michelle,

00:32:55love these fritters.

00:32:56This pumpkin butter dip

00:32:58is delicious.

00:32:59This is a perfect combo.

00:33:01All right.

00:33:02Yeah.

00:33:03Curtis Stone,

00:33:04what you got for us?

00:33:04Come on, Curtis.

00:33:05Okay, so let's talk about

00:33:06this coaster because

00:33:07top sirloin,

00:33:08it will be dry,

00:33:09but then they've poached

00:33:10it in butter,

00:33:11and I think that's a very

00:33:12clever way to use poaching,

00:33:14and it's a very clever way

00:33:15to use top sirloin.

00:33:16I'm impressed by it.

00:33:17Yeah, yeah, yeah, yeah.

00:33:19I love the crunch

00:33:20of the apples.

00:33:20It's the slaw.

00:33:21I think it works really nicely.

00:33:22The puree is just

00:33:23too salty, sadly.

00:33:25Dude.

00:33:26You never hear that

00:33:27with Jet's food,

00:33:29ever, ever.

00:33:30I love the apple

00:33:31and pear combination.

00:33:32They grow together,

00:33:33they go together, right?

00:33:34That pumpkin whip

00:33:35is delicious.

00:33:36This is exactly

00:33:36what I'd want served

00:33:37at a holiday table,

00:33:38so the dessert

00:33:39really on point.

00:33:41Oh, my God.

00:33:42Did I make you proud?

00:33:43I'm so proud!

00:33:44You did such a great job!

00:33:46Great judges,

00:33:47scorecards in front of you.

00:33:48Oh, Ash,

00:33:49I'm so sorry.

00:33:50Like,

00:33:51I messed us up

00:33:53on seasoning.

00:33:54Me liked it.

00:33:55But gameplay was strong.

00:33:56Yeah.

00:33:57Let me tell you,

00:33:57you can overlook

00:33:58a lot of things.

00:33:59Oversalting is probably

00:34:01the hardest thing

00:34:01or overcooking.

00:34:03They love the dessert, though.

00:34:04All right, judges,

00:34:05thank you very much.

00:34:06More competition coming up.

00:34:07If you go either way.

00:34:08You can be surprised, yeah.

00:34:09It's super close.

00:34:10What a crazy first battle.

00:34:11All right, chefs,

00:34:12they're ready for you.

00:34:14Here we go.

00:34:15Let's go find out our fate.

00:34:17Time to face the music.

00:34:20Ladies and gentlemen,

00:34:21the judges have towered

00:34:22the scores.

00:34:22I have the results.

00:34:24And let's bring our chefs

00:34:24back in, please.

00:34:25Chef AF,

00:34:26Chef Arone,

00:34:27Chef Jeff,

00:34:28Chef Ashley.

00:34:36I will tell you,

00:34:37both teams,

00:34:38dynamite cooks,

00:34:39you should be very proud.

00:34:39Right?

00:34:40Audience,

00:34:40great job.

00:34:42In savory,

00:34:44one team scored

00:34:45a 39 out of 50.

00:34:47The other team scored

00:34:49a 38.

00:34:51Oh, shoot.

00:34:52Wow.

00:34:53That's so close.

00:34:55Dude.

00:34:55In the suites,

00:34:57one team scored

00:34:58a 40 out of 50.

00:35:00And one team scored

00:35:01a 44 out of 50.

00:35:04Oh, my God.

00:35:06With a total of

00:35:0779 for one team

00:35:09and 82 for the other,

00:35:11the winner

00:35:12of the premiere

00:35:13TOC all-star

00:35:15Christmas battle

00:35:15is

00:35:16The winner

00:35:22of the premiere

00:35:23TOC all-star

00:35:25Christmas battle

00:35:25is

00:35:26Jett and Ashley.

00:35:34Congratulations.

00:35:37Congratulations.

00:35:40It was such an honor.

00:35:42I think that's beautiful.

00:35:43Thank you very much.

00:35:44I appreciate it.

00:35:45Uh, congratulations,

00:35:46Jett and Ashley.

00:35:47And I think it was

00:35:48a valiant effort,

00:35:49Arone,

00:35:49to see you come and cook

00:35:51and especially

00:35:51with such a dear friend

00:35:52and the two of you

00:35:53working together.

00:35:54You did a dynamite job.

00:35:55I'm sorry you're going home.

00:35:56Chef AF,

00:35:57Chef Arone,

00:35:58thank you so much.

00:36:05I'm so proud of you.

00:36:05I think we did a great job.

00:36:06I think you're so good.

00:36:07I just wanted to do that again.

00:36:09Me too.

00:36:09Yeah.

00:36:10We were ready.

00:36:11I just wanted to do it.

00:36:11Yeah.

00:36:12I thought,

00:36:12I loved our food.

00:36:14I thought it was great.

00:36:15Wow.

00:36:16Did you

00:36:17think that was yours?

00:36:19I thought

00:36:20I might have

00:36:21hurt us

00:36:21on

00:36:22the seasoning.

00:36:23I will tell you this,

00:36:24though.

00:36:25You've won your first round.

00:36:26Congratulations.

00:36:27Chef Asher,

00:36:28Chef Jet.

00:36:29Ashley and Jet,

00:36:30we will see you soon.

00:36:31Congratulations.

00:36:31First round win.

00:36:32Thank you.

00:36:33Well done.

00:36:33Thank you.

00:36:34Thank you.

00:36:36Thank you guys.

00:36:38How do you feel

00:36:38it was your first win?

00:36:39How do you feel?

00:36:40Feel awesome.

00:36:41That's great.

00:36:42First time in the TOC arena.

00:36:44How's it feel?

00:36:44Oh my gosh.

00:36:45That was nuts.

00:36:46Crazy.

00:36:46I wasn't my best cook.

00:36:47Straight up.

00:36:48My pastry partner

00:36:49saved my rear end.

00:36:51Are you ready

00:36:52to meet

00:36:52the next two teams?

00:36:54Yeah.

00:36:55Our number two seed team

00:36:57is celebrated chef

00:36:58Shirley Chung

00:36:59and pastry master

00:37:01Sherry Yar.

00:37:03Now,

00:37:03Shirley is a fierce

00:37:04culinary fighter

00:37:05while Sherry is

00:37:06a decorated pastry chef.

00:37:08The two are

00:37:09longtime friends

00:37:10and Sherry recently

00:37:11helped Sherry

00:37:12do a real-life battle.

00:37:14I just recovered

00:37:15from stage four

00:37:17tongue cancer.

00:37:19In the beginning,

00:37:20Sherry is one

00:37:21of the first person

00:37:22that I

00:37:23call and text.

00:37:25I mean,

00:37:26I've been leaning

00:37:26on you for the past year,

00:37:28so thank you.

00:37:29You're the only person

00:37:29that I want to come to you with.

00:37:31And I just love you

00:37:32and I can't wait

00:37:33for us to make memories.

00:37:34Yes.

00:37:35Now, their opponents

00:37:35are the number three seed,

00:37:38team Tobias Dorzon

00:37:39and chef Marcel Vigneron.

00:37:41Now,

00:37:41chef Tobias

00:37:42rocketed to the semifinals,

00:37:44his first time on TOC.

00:37:46And after years

00:37:47of culinary competition,

00:37:49Marcel finally

00:37:49has a major tournament win

00:37:51under his belt

00:37:51and is hungry

00:37:52for his TOC victory.

00:37:54You tie your shoes,

00:37:55that's when you know

00:37:56battle mode right here.

00:37:57Both friends know

00:37:58they're underdogs,

00:37:59but Tobias,

00:38:00well, he has proven

00:38:01that he can overcome anything.

00:38:03A little over a year ago

00:38:04this time,

00:38:04I was in a hospital bed.

00:38:07I was shot 11 times.

00:38:08I was told that possibility

00:38:10of never walking again.

00:38:12So being here with my guy,

00:38:14you know,

00:38:14ready to take on

00:38:15everything that comes our way,

00:38:17it's no better feeling.

00:38:18Thank you for choosing me

00:38:19to be a part

00:38:20of your comeback story.

00:38:21Honored and flattered

00:38:23to be here cooking

00:38:24alongside my boy Tobias.

00:38:26We're just going to take

00:38:26the world by storm, baby.

00:38:28Our bowl is always

00:38:29making the most delicious

00:38:30food that possible.

00:38:31Yes.

00:38:32And then we win this thing.

00:38:33Okay.

00:38:33Okay, done.

00:38:35Sherry's probably

00:38:35got a leg up on us

00:38:36as pastry.

00:38:37She helped make

00:38:39Wolfgang Puck,

00:38:40you know,

00:38:40she was his pastry chef,

00:38:42you know,

00:38:42for decades.

00:38:43All right, chefs,

00:38:44they're ready for you.

00:38:44Fabulous.

00:38:45All right.

00:38:48Let's do it, chef.

00:38:49Are you ready

00:38:50for a culinary Christmas miracle?

00:38:54Let's light this up!

00:38:57Chef Tobias has gone

00:38:59from professional athlete

00:39:00to a celebrated executive chef

00:39:02named 2024 Chef of the Year

00:39:06by the Maryland Restaurant Association.

00:39:10But Tobias,

00:39:11well, he has proven

00:39:12that he can overcome anything.

00:39:15Chef Marcel Vigneron

00:39:16has worked under

00:39:17world-renowned chefs

00:39:18such as Jose Andres,

00:39:20and his eatery Wolf

00:39:21was named one of the

00:39:22top 10 best new restaurants

00:39:23by L.A. Magazine.

00:39:25He was the runner-up

00:39:27on season two of Top Chef

00:39:28and beat out

00:39:29almost two dozen acclaimed chefs

00:39:31to become the first-ever

00:39:32winner of 24 in 24.

00:39:36Put your hands together

00:39:37for Huncho and the Wolf,

00:39:39team Tobias and Marcel.

00:39:41My brother!

00:39:49My brothers!

00:39:51Yeah.

00:39:51Gentlemen, it's a pleasure

00:39:52to have you.

00:39:52Congratulations.

00:39:53Thank you for having us.

00:39:54Let's meet their opponents!

00:39:57Now, Chef Shirley Chung

00:39:59opened restaurants

00:39:59in Las Vegas

00:40:00to the likes of Thomas Keller

00:40:01and Jose Andres

00:40:02before opening

00:40:05her own L.A. eatery

00:40:06famed for its

00:40:07best-selling dumplings.

00:40:09Now, Sherry Yard

00:40:11was the head pastry chef

00:40:14at Wolfgang Puck

00:40:15worldwide,

00:40:16including Spago

00:40:17and Rainbow Room.

00:40:18Give it up for the

00:40:20dumpling mafia queen

00:40:21and the princess of pastry,

00:40:24Team Shirley and Sherry.

00:40:27If you play that music,

00:40:38you should be worried.

00:40:39Audience, are you ready?

00:40:40Yes!

00:40:40¡Teams! ¡Let's take it to the randomizer! ¡Right this way!

00:40:48As you know, the randomizer will determine the mandatory details of both of your dishes.

00:40:54Is charcoal a wild card ingredient?

00:40:57Let's get busy. Here we go. Savory.

00:41:06I'm getting busy looking.

00:41:07A little mix.

00:41:13Strawberries.

00:41:14Box grater.

00:41:15Oh, hey.

00:41:17Blazed in fruitcake.

00:41:19Fruitcake.

00:41:20Fruitcake.

00:41:21Wow.

00:41:22That one's interesting.

00:41:24What was the last thing you did, Chef Marcel, with a fruitcake?

00:41:27Well, I mean, give it to a friend as a recycled gift.

00:41:29I use it for a doorstop.

00:41:31Paperweight.

00:41:32Yeah.

00:41:32Chef, you have 35 minutes to cook,

00:41:35but I'm going to give you two minutes before we start the clock to confer as a team.

00:41:39Little neck clams.

00:41:40Are we taking them out and braving them?

00:41:43Tobias is going to do savory.

00:41:44I'm going to do sweet.

00:41:45But at the same time, we're still a team, right?

00:41:48So we're going to bounce ideas off each other.

00:41:50So I'm going to do a soy paste, spicy, little knife.

00:41:55I have a reputation.

00:41:58I don't like to bake.

00:41:59So my best friends are always pastry chef.

00:42:02Blaze, strawberry.

00:42:03Blaze, box grater.

00:42:04Blaze, strawberries.

00:42:05Three, two, one.

00:42:06And you can begin.

00:42:07And they're off.

00:42:13The biggest challenge is actually combining all of the stuff together.

00:42:18There's many things we can do with strawberries to make a dessert.

00:42:20Different ways we can cook clams.

00:42:23But how are we going to incorporate a pre-made fruitcake with clams?

00:42:30And they're off.

00:42:31Little neck clams.

00:42:32They're sweet.

00:42:32They're small.

00:42:33They're delicious.

00:42:34Strawberries.

00:42:34And you know that the flavor is just next level when they've had a chance to really ripen

00:42:39on the vine.

00:42:39Box grater.

00:42:40Everybody knows the box grater for grating cheese.

00:42:42But it's got a zester on it.

00:42:43Glazing gives you this nice translucent coating that goes on the outside.

00:42:47Fruitcake is the weird one.

00:42:49So this is studded with dried fruits and nuts.

00:42:52This should probably be the hinge pin to the competition.

00:42:56Fruitcake!

00:42:57Fruitcake!

00:42:58You guys known each other for a while?

00:43:00Yeah.

00:43:01We met at Guy's Grocery Games, I think it was, many, many moons ago.

00:43:04I know Marcel from previous battles, but now I like to battle with the best.

00:43:08If I'm ever going to have to team up with somebody, I want to team up with somebody just

00:43:12as good as not better than me.

00:43:13You guys were not the Christmas coupling I had on my bingo card.

00:43:17I'm thrilled to see you guys here together, but surprise.

00:43:20Oh, we're like the yin and yang.

00:43:21He's got big muscles.

00:43:22I don't have muscles.

00:43:24I'm fast.

00:43:25He's a little bit slower right now.

00:43:26So we just like, we fill in each other's gaps.

00:43:29What's the plan?

00:43:29Like a play on, on Clams Casino.

00:43:33We're going to put a little bit of Mexican chorizo in the clams once we open them up.

00:43:36Okay.

00:43:37There's a crumble.

00:43:38You know, I like people to come early on Christmas dinner.

00:43:41Clams Casino is something that you can offer as an hors d'oeuvre.

00:43:45I want them to open up in a nice broth.

00:43:49I'm getting fish sauce to add to my seafood stock.

00:43:52See if this top works.

00:43:54Wow, what do you have now?

00:43:55I'm going to make a fish brittle.

00:43:58What?

00:43:59Like a glaze, butter and sugar.

00:44:01Butter and sugar.

00:44:02Butter and sugar.

00:44:02Make my caramel first.

00:44:04I wanted to have a salty but sweet glaze.

00:44:10Smell that fish sauce.

00:44:11Woo!

00:44:11My sauce?

00:44:12Probably good.

00:44:13I'm thinking strawberry ice cream, chef.

00:44:15Okay.

00:44:16There's a big risk.

00:44:17Big risk.

00:44:18You're dealing with time, temperature.

00:44:19This kitchen is hot.

00:44:20What, uh, you got strawberries?

00:44:22Strawberries.

00:44:22There's strawberries in there?

00:44:23Strawberries in there.

00:44:24Corn syrup, milk, cream.

00:44:25Sugar.

00:44:26Drama powder.

00:44:27And I blend my strawberries, but I want more strawberry flavor, so I actually threw in,

00:44:32like, half a jar of strawberry jam into my ice cream base.

00:44:36Talk to me about fruitcake.

00:44:38That's actually really good, that fruitcake.

00:44:39I ended up throwing the fruitcake in the blender.

00:44:43Chef, you want to taste the base?

00:44:45Sure.

00:44:47It's a little fruitcake-y.

00:44:48You taste the strawberry, right?

00:44:50I do.

00:44:55Chef, when you have a plan, lay it on me.

00:44:57I'm going to do a spicy, sweet glaze, steamed little like the clams.

00:45:03I'm going to use box plater to do all my aromatics.

00:45:08So, garlic, ginger, onion, microcane.

00:45:12Got it.

00:45:12Woo!

00:45:13During my recovery, I never really stopped cooking, but from my radiation and chemo, it

00:45:20showed my taste.

00:45:22The first thing that came back was sugar, and then all the aromatic I can taste.

00:45:27But one thing I love the most, which is salt and savory, it came back to my palate the last.

00:45:33So, I really have to watch out for that.

00:45:36Crazy enough, Chef?

00:45:37Yep.

00:45:38Beautiful.

00:45:38I have fruitcake now.

00:45:40That is a dense fruitcake.

00:45:41It is.

00:45:42Yeah.

00:45:43It's a perfect, sweet, and sticky component that's going to tone down my salt.

00:45:48How are you putting this in with the clams?

00:45:49So, I'm going to make a fruitcake crumble on top, like a breadcrumb crumble, but also

00:45:55fruitcake going into fruitcakes.

00:45:58Fruitcake, soy sauce, relays.

00:46:02When was the last time you had fruitcake, Chef?

00:46:04Actually, I like fruitcakes.

00:46:07You like fruitcake?

00:46:08Yeah.

00:46:09Growing up in China, that my grandma traveled the world, something that she brought back

00:46:14during Christmas was fruitcake from America.

00:46:17That's why I like fruitcake.

00:46:20It's really fruitcake crumble for us.

00:46:23Four minutes.

00:46:25Jerry and I will keep cooking together for function, for friends, but this is actually

00:46:31the first time that we're cooking side by side in a competition environment.

00:46:36I really have a feeling that me and you together, we're going to win this.

00:46:40Okay, good.

00:46:41Chef, I'm seeing the sugar and corn syrup.

00:46:43I'm seeing the dairy items on the side.

00:46:44Are we going to see a caramel here?

00:46:45Yeah, caramel, all going well.

00:46:48We'll have a Christmas morning Pompardieu, otherwise known as French toast.

00:46:53I'm familiar, Chef.

00:46:54I'm liking it.

00:46:54We'll be beautiful together.

00:46:56As the butter is browning, I put up a pot with milk and heavy cream.

00:47:01Buck's crater, buck's crater.

00:47:02And I'm going to grab all my ingredients that are going to add flavor.

00:47:05Orange, lemon, and ginger.

00:47:07What's the difference between Pompardieu and regular French toast?

00:47:11What you charge on the menu, Chef.

00:47:12Thank you.

00:47:13You got it.

00:47:13So rumor has it there's some chefs out there that might be a little intimidated that I'm here.

00:47:18Look at me, little old me.

00:47:20That said, I have been baking for so many years, and I've done everything from ice cream to sugar sculptures.

00:47:27Gorgeous.

00:47:28Happy.

00:47:29A dessert in a short period of time?

00:47:31I don't know.

00:47:32We'll have to see whether or not I can pull that off, too.

00:47:35Less than 20 minutes to go.

00:47:37What do they do with the fruitcake?

00:47:38This is like the nastiest thing ever in life.

00:47:42I know at Clamp Casino, you finish it off with, most of the time, breadcrumbs, but you can use the fruitcake and some garlic.

00:47:50Mm-hmm, mm-hmm, mm-hmm, mm-hmm, mm-hmm, mm-hmm, mm-hmm.

00:47:54Breadcrumbs and fruitcake and garlic.

00:47:58Yeah, that old famous combination.

00:48:00Box-grated salad, Chef?

00:48:01Mm-hmm.

00:48:02I made a fennel and green onion little salad, so when you're eating the clams and you're getting the fish caramel,

00:48:07you can have fennel to clean off your palate.

00:48:12How's it looking, Chef?

00:48:13Great.

00:48:14Looks perfect.

00:48:15Yeah, it looks great.

00:48:16Really nice texture.

00:48:18You got that Sherry Yard on the other side.

00:48:19Yeah.

00:48:20Sherry Yard is one of the best pastry chefs in the country, if not the world, and Shirley Chung, she's beaten me on Tournament of Champions before, so I know she's good.

00:48:30The strength of Shirley just to be back in competition, I already know that it's going to be a dogfight.

00:48:35We got love for every single chef here, you know what I mean?

00:48:37All of them, but...

00:48:39I want to get them home to their families faster!

00:48:42As soon as that clock starts, it's a competition.

00:48:44Ice cream's made, Chef.

00:48:45I love that, baby.

00:48:47Marcel grabbing liquid nitrogen? Are you serious?

00:48:50What's the game plan, bud?

00:48:51Um, you know, I'm going to freeze some stuff and make some delicious treats.

00:48:55I got to do some box-bating, right?

00:48:56So we freeze the strawberries and liquid nitrogen, I start grating, and it's like this, like, strawberry dust.

00:49:03So, pretty cool.

00:49:05And I was like, that works.

00:49:07That'll be a nice little garnish for on top, I think.

00:49:09We're checking off boxes, right?

00:49:10And now we got strawberries, now we've got to do some glaze.

00:49:13I'm trying to make this caramel, get that super thick, really sticky.

00:49:18Let's play with the caramel.

00:49:19Getting it to a nice, glazy consistency that I want.

00:49:23For me, strawberries, caramel, it's a match made in heaven.

00:49:27Did he just take the strawberries into caramel and make...

00:49:29Sure did, glaze them.

00:49:30Twelve and a half minutes, twelve and a half to go.

00:49:32Now the timer is coming down, I really need to see my clams.

00:49:37Degraze the pan with stocking, and then the fruit cakes are coming out of the oven.

00:49:43Yep, that's it.

00:49:44Breadcrumbs?

00:49:45Breadcrumbs, olive oil, salt, pepper, the cake, crumble in this.

00:49:50Got it.

00:49:50This is the first time I'm combining these two items together, but it might not be the last time.

00:49:57Five minutes, teams.

00:49:58Five to be plated.

00:49:59Five to go.

00:50:00Strawberries, where are strawberries?

00:50:02Come and play.

00:50:03I'm on strawberry sauce.

00:50:04They're being grated.

00:50:05I use the box grater again.

00:50:07They both use the grater so much.

00:50:09And put that sauce on the burner so it can reduce down.

00:50:13Compression there, and heavy cream.

00:50:15When it came to glaze as a pastry chef, I was thrilled.

00:50:20Blazing.

00:50:22Blazing.

00:50:24How many minutes?

00:50:25Three.

00:50:26Three?

00:50:29Pop, right behind you?

00:50:31I'm excited to be able to step back into the tournament champion stage again.

00:50:35Oh, goodness.

00:50:35After everything.

00:50:36That's worth celebrating.

00:50:38Yes.

00:50:38I believe 30 times 2.0 is stronger and better.

00:50:42Thank you.

00:50:45I have my strawberries all around the outside room.

00:50:49Fruitcake, caramel on the bottom.

00:50:51Grab the palm perdu.

00:50:53Glaze the strawberries.

00:50:56It was a Christmas miracle.

00:50:5990 seconds.

00:51:00I get some of the glaze on the bottom.

00:51:02Last Christmas, you know, I wasn't walking.

00:51:05So being back in the kitchen, being amongst other phenomenal chefs, I feel blessed to be where

00:51:10I am right now.

00:51:11I'm just here to celebrate the holidays with the good people.

00:51:14One minute.

00:51:15Maybe two scoops, eh?

00:51:18I take my pre-chilled glasses and do a couple scoops of ice cream.

00:51:23I've got my glazed strawberry.

00:51:25And then I'll play around with all my other stuff that I want to sprinkle on top.

00:51:30Five, four, three, two, one.

00:51:34We're done, Jeff.

00:51:35Stop working.

00:51:40Both teams performed incredibly.

00:51:43Where you came up with that in your imagination, I don't know, but job well done.

00:51:47All right, let's bring in the judges.

00:51:55Wow, man.

00:51:56I think you did okay.

00:51:57I mean, for having never worked together before, I mean...

00:52:00That was like magic, baby.

00:52:01Good job.

00:52:02And your plate looked beautiful.

00:52:04Really beautiful, right?

00:52:06Ugh.

00:52:07Ugh.

00:52:08Whoo.

00:52:11Whoo.

00:52:14All right, folks, let's welcome back our judges.

00:52:16The one and only Chef Michelle Bernstein.

00:52:20Oh, Michelle Bernstein.

00:52:21She's going to be fast.

00:52:22She's going to be a really good judge.

00:52:23Chef Bing Sy.

00:52:25Oh, my God.

00:52:26And Chef Curtis Stone.

00:52:28Wow.

00:52:29Thank you, Curtis.

00:52:30Wow.

00:52:31And they've got great palates.

00:52:32Yes.

00:52:32Great judges.

00:52:33Judges, for the second battle tonight, the randomizer gave out the holiday gifts with

00:52:38little neck clams for the savory, strawberries for the sweet, box grater for equipment,

00:52:43the style was glazed, and who doesn't think about fruitcake?

00:52:48I'd try never to eat fruitcake, ever.

00:52:52They're like, great, clams and fruitcake.

00:52:55Mmm.

00:52:56Judges, we'll begin with the savory portion of the dish.

00:53:00First up, we have sake-steamed clams with a soy glaze, and then, of course, fruitcake

00:53:06breadcrumbs on top.

00:53:07For our sweet dish, we have Christmas pan-perdue.

00:53:11The strawberries were run through the box grater.

00:53:13Accompanying that, some toasted fruitcake, you have the glazed strawberry at the top,

00:53:17and then the pan-perdue itself, which was gently torched with a little sugar at the end

00:53:22of the cook.

00:53:22I love little neck clams.

00:53:24The clams are nice and tender.

00:53:26The glaze is a great glaze.

00:53:28It coats your spoon.

00:53:29It's incredibly thick.

00:53:30Maybe just a little too intense.

00:53:32It reduced a little bit too much.

00:53:34I love the use, just like the Italians do, the breadcrumbs on pastas, on clams.

00:53:40Really smart use of the fruitcake.

00:53:41They're a really well-thought-out dish.

00:53:43Yay!

00:53:44The clams are really nice, not too chewy, but the soy glaze is definitely way too salty.

00:53:50I feel like if they would have just stopped a little short, maybe add a touch of fat in

00:53:54there to soften up the flavors.

00:53:57I only got three clams.

00:53:59I'm a big guy.

00:53:59You know, like, this is just a little snack for me.

00:54:01Maybe a couple more clams would have been nice.

00:54:04But if you didn't tell me they had to use fruitcake in it, I'd still like the dish.

00:54:08I'd be like, that's actually really good.

00:54:09And I like it.

00:54:10The pamperdou.

00:54:12The strawberries get to really sing.

00:54:13They're bright.

00:54:14There's a lot of butter in there.

00:54:15There's a lot of richness and flavor.

00:54:17The right amount of sweetness.

00:54:19The crust that they have on that with the sugar, they did a beautiful job with that.

00:54:24I know that they were working on a glaze as well with the strawberries, and I think they

00:54:27could have been a little shinier, a little glazier.

00:54:29However, I love that it's not too sweet.

00:54:31And again, the fruitcake was fun.

00:54:34It was fun to have the nuts and the dried fruit in there to have more texture.

00:54:38The fruitcake in both dishes was not a negative.

00:54:41It actually helped the dish a little bit.

00:54:43Yeah!

00:54:44That's it.

00:54:45That was a good team work.

00:54:47Yeah.

00:54:47Two scorecards there, 50 points each.

00:54:5025 points available in taste.

00:54:5320 points in the use of the randomizer.

00:54:55And 5 points for presentation.

00:54:57A little over-reduced with the soy, a little salty.

00:55:01That makes me feel a little bit more confident.

00:55:05Judges, we'll begin with Clams Christmas Casino.

00:55:08The Little Nut Clams were popped open in a seafood stock, then stuffed with a chorizo and butter

00:55:14glaze, and a fruitcake, breadcrumb, and garlic stuffing.

00:55:18It was then finished with a box-grated salad of fennel, scallion, and lemon zest.

00:55:24Not to be outdone by clams, we have strawberries, fruitcake ice cream.

00:55:28The strawberries on the side, they were glazed with a creamy caramel glaze.

00:55:31In addition to that, we had strawberries that were treated to liquid nitrogen and then grated

00:55:36on the top, a little gift of Christmas sprinkles.

00:55:40All right, ice cream's melting.

00:55:41Let's go.

00:55:42Let's get the show on the road.

00:55:43Pork and clams, I think, is one of the best combinations.

00:55:46Better than peanut butter and jelly or peanut butter and bacon.

00:55:49Fennel, so necessary.

00:55:50Cuts through all the fat.

00:55:51Gives that a little anise quality.

00:55:53If you read this on a menu, you'd just get up and walk out of the restaurant because you'd

00:55:56be like, fruitcake, clams, and chorizo?

00:55:58No, thank you.

00:55:59It works.

00:56:00It's really, really clever.

00:56:02This chef or chefs have got real refinement to what they've done.

00:56:06The glaze is really nice because it's a really good balance.

00:56:11It has the flavor of the clam.

00:56:13Then it also has a delicate sweetness to it, which is not obnoxious.

00:56:16But the dessert is really sweet.

00:56:21But I love the frozen strawberry because it cuts through a bit of the sweetness.

00:56:25I do agree with Michelle.

00:56:26The dessert is sweet, but it's dessert.

00:56:28And it's a really well-made 35 minutes of strawberry ice cream.

00:56:34I mean, hats off to this chef.

00:56:35That frozen strawberry gives you a really nice, interesting balance.

00:56:40Of course, it's not as sweet as the ice cream, so some more of that might have been nice.

00:56:44But the triumph here is this clam dish.

00:56:47This is wonderful.

00:56:48Look how hard these chefs are competing, and they're competing as teams.

00:56:52I'm having fun.

00:56:55Two dishes to score, 50 points each.

00:56:57I think if we get this first W, we'll turn it into an M for some momentum, baby.

00:57:03I'm all in.

00:57:04Like, I heard everything.

00:57:05It's just a different thought process in my mind right now, just being able to just be here.

00:57:09Thanks for having me on the team, chef.

00:57:11Come on, ma'am.

00:57:13Woo!

00:57:15Anybody's game?

00:57:17It's a shame.

00:57:19Ladies and gentlemen, I have the scores.

00:57:21Let's bring the teams back in.

00:57:23Chef Tobias, Chef Marcel, Chef Shirley, and Chef Sherry.

00:57:28Well done.

00:57:31What a challenge.

00:57:34And here are the scores.

00:57:35In the savory category, for one dish, 39.

00:57:38The other dish, 45.

00:57:40In the sweet dish category, the judges scored it 40 for one dish and 40 for the second dish.

00:57:50For a total of 79 to 85.

00:57:53The winner of the all-star Christmas battle between Team Shirley and Sherry and Team Tobias and Marcel is...

00:58:02The winner of the all-star Christmas battle is...

00:58:10Tobias and Marcel!

00:58:16Congratulations!

00:58:19Well done.

00:58:22Well done, well done.

00:58:23Chef Shirley, Chef Sherry, you both worked with purpose.

00:58:27Both such warriors, cancer survivors, out here battling tonight.

00:58:31It's been a real pleasure.

00:58:32Ladies, thank you very much.

00:58:33Thank you so much.

00:58:34Chef Sherry, Chef Shirley, thank you.

00:58:39It's fine.

00:58:40Okay.

00:58:41You've been by my side for the past one year, giving me all this advice.

00:58:47So, be my support.

00:58:49So, I'm so happy that we'd be able to do this.

00:58:51Yeah, we just made another memory, right?

00:58:52Yep.

00:58:52We didn't know if we were ever going to see you in the kitchen again, or competition, or even see you.

00:58:57Yeah.

00:58:57The biggest thing from my accident, it taught me that.

00:59:00Live in your moment.

00:59:03Like, enjoy every moment, because you never know when it's your last.

00:59:07But you just won, my friend.

00:59:09Yeah, yeah.

00:59:09Congratulations.

00:59:11You just won the first round.

00:59:13Here we go.

00:59:21Come on now.

00:59:23Congratulations.

00:59:23The comeback king over here, brother.

00:59:26The comeback king, baby.

00:59:28I love it.

00:59:29That's the dream work.

00:59:29You guys are in round two.

00:59:30Yes.

00:59:31Ladies and gentlemen, did we deliver two fantastic rounds of competition.

00:59:37And the main event will deliver.

00:59:40Let's meet our all-star duo.

00:59:42From our A division, we have the number one seated team.

00:59:46The powerhouse duo of TOC reigning champ, the one and only, Antonio Lofaso.

00:59:53And Alex Warner Showing.

00:59:55Antonio.

00:59:56Chef Alex.

00:59:57Are we ready?

00:59:58Are you ready?

00:59:59They'll be up against restaurateur Krista Ludke and Food Network star, Artie Sequeira.

01:00:04Can you believe this?

01:00:06Both of them have won Guy's Grocery Games, but Krista has yet to get a win in the TOC arena.

01:00:12Oh, my gosh.

01:00:15Look at the tinsel.

01:00:16And Artie, well, she's a TOC first-timer, which is why they are seated number four.

01:00:21This is the team that everyone feared, right?

01:00:24And we get them, round one.

01:00:25I mean, you got to get through them anyway, so we might as well get it over with.

01:00:27Rip off the bandit.

01:00:28Imagine how everyone's going to feel when we beat them.

01:00:31Right.

01:00:31Then they'll be scared.

01:00:32Anybody can talk about food, and that is like, it is the great connector.

01:00:35But I think when I realized that Krista valued her faith, and that's something that is really important to me,

01:00:41you and I are connected on this very deep, sacred level.

01:00:46I've just always felt connected.

01:00:47You bring huge, big, bold flavors, which is amazing.

01:00:50And I think together, our combination of me being able to multitask, it's a dream team.

01:00:54Your great strength is that you've won this entire competition, and you're an amazing cook.

01:00:59I appreciate that sentiment.

01:01:01I am still a ball of Christmas nerves.

01:01:05You and I met on Chopped 100 years ago.

01:01:08You were my judge, right?

01:01:09And it went from you being my judge, to my mentor, to my friend.

01:01:13We've actually never cooked together before.

01:01:15So this is like a first, and I'm excited about it.

01:01:19Me too.

01:01:20All right.

01:01:21Let's do it.

01:01:21All right, chefs, they're ready for you.

01:01:23Oh!

01:01:24Let's do it.

01:01:25Hoo!

01:01:25Are you ready for the final culinary snowball fight of the night?

01:01:31But let's like this, Chef Chris Beludke is a celebrated wine country chef

01:01:38who has won the Michelin Bibb Gourmand two years in a row.

01:01:44She's an eight-time Triple G winner, but has yet to score a victory in the TOC arena.

01:01:49Chef Artie Sequeira is a super popular Food Network judge, known for her expertise in

01:01:58both sweet and savory cooking, who's won Chopped All-Stars, and season six of the Food Network

01:02:05star.

01:02:07Give it up for the contender and the Spice Queen, team Krista and Artie!

01:02:13Woo!

01:02:16Let's go!

01:02:18Woo!

01:02:19Woo!

01:02:20Woo!

01:02:21Woo!

01:02:22Woo!

01:02:23General, awesome to have you.

01:02:25Now you have gained super power forces with the one and only, the Spice Queen herself.

01:02:29Ready to crush it.

01:02:30I have to say good luck to you because your opponents, after a 10-year stint at Wolfgang

01:02:39Puck's Fago, Chef Antonia Lofaso started her own SoCal restaurant empire, which include the Michelin

01:02:47recommended Dama, one of my faves.

01:02:49And earlier this year, she beat out 31 acclaimed chefs to become the TOC reigning champion, ICAG,

01:03:05also known as Iron Chef Alex Guarnaschelli, an acclaimed author and a legendary Chopped Judge.

01:03:13She has defeated some of the best chefs in the country as an Iron Chef and the star of

01:03:18Alex vs. America.

01:03:21Please give it up for the Princess Warrior and ICAG, Team Antonia and Alex!

01:03:28Congratulations, champ, and welcome back.

01:03:38Thank you, Chef.

01:03:39Kate, nice to see you here competing.

01:03:41We're super uptight, and I'm going to make desserts.

01:03:43Yeah.

01:03:44James, are you ready?

01:03:46Oh, yeah.

01:03:47Let's take it to the randomizer right this way.

01:03:49Without further ado, in the big finale tonight, here we go.

01:03:58Come on, come on, come on.

01:04:01Here we go, here we go, here we go.

01:04:06Chicken, thigh, pork, chicken, whole chicken, navel oranges, toaster, peppery, and chestnuts.

01:04:18I think I don't like it.

01:04:20Thirty-five minutes on the clock to make this savory dish and this sweet dish.

01:04:24I'm now going to give you two minutes before I start the clock and let you confer together

01:04:28as a team, and your clock starts now.

01:04:30Good luck.

01:04:31What are you doing?

01:04:32All right, so I'm going to do fried chicken, mashed potato.

01:04:36Our whole plan has just been like, you do desserts and I do savory.

01:04:39Now I'm going to make an orange ice cream.

01:04:41Okay.

01:04:42I'm thinking I'm going to do little mini bundt cakes.

01:04:43Okay.

01:04:44Orange zest, and yes, I'm going to go sweet all the way.

01:04:46If you're good with that.

01:04:47Yeah, great.

01:04:48I mean, I haven't had a TOC win yet in this arena, but it's going to be a Christmas miracle.

01:04:52We are bringing home the win, right?

01:04:54I love it.

01:04:55Three, two, one.

01:04:57Go.

01:05:02This underdog team, Kristen, and you already can pull this out, but these two seasoned warriors,

01:05:07ICAG and Antonia, I mean, they have got so many competitions under their belt.

01:05:12This is going to be a tough one.

01:05:13Tough ones with the underdogs.

01:05:18One of the things I think about holidays that we often forget is there's a spiritual component

01:05:22about it.

01:05:23Yeah.

01:05:24And both of us have a very deep spiritual connection.

01:05:26I have admired Krista.

01:05:28Don't tell her though, right?

01:05:29I'm right here.

01:05:31But Krista has a real heart of service.

01:05:34We've done a ton of fundraisers together.

01:05:36Krista will do the jobs that nobody else wants to do, and she will do them without applause,

01:05:40without recognition.

01:05:41She will do it just because it needs to be done.

01:05:43I am truly honored to be Krista's wingman today.

01:05:47You're the best.

01:05:48You got a good game plan?

01:05:50I'm doing a schnitzel with like a peppercorn milk gravy with cardamom, and I'm doing a sweet

01:05:57potato puree.

01:05:58Chestnuts are going in this puree, and I'll actually try to put some in the dredge as well.

01:06:02Got it.

01:06:03It's very quiet in the house for Christmas.

01:06:05Not even a mouse.

01:06:06Not even a mouse.

01:06:08Whoa.

01:06:09It's about to smell like burnt Christmas in here.

01:06:11Are we toasting rosemary?

01:06:12We are toasting some rosemary.

01:06:14What's the plan?

01:06:15Vanilla cake.

01:06:16I can put orange zest in the cake.

01:06:18I can put my chestnuts in the cake.

01:06:20Like, so cake to me is like instantly where I go.

01:06:23Like, little beautiful bun cakes.

01:06:25They look like leaves.

01:06:26And now I just have to execute it.

01:06:28Pastry, like, is something that I tend to shy away from.

01:06:31Like, I don't want to measure things.

01:06:33But I've been like honing and practicing.

01:06:37And you've been getting my photos of my late night baked treats.

01:06:40My wife is very happy.

01:06:42She's like, please promise that you will keep baking after this competition.

01:06:45Watch out, everybody.

01:06:47Is this?

01:06:48Where's the rest of the...

01:06:49Oh, did you buzz it?

01:06:50Yes.

01:06:51It's in your thing.

01:06:52Oh, you are...

01:06:53I got you.

01:06:54Oh, I love you.

01:06:55And that's what the holidays are all about.

01:06:57Did you grab chestnuts?

01:06:58Ah, they're in your dredge.

01:07:00Station symbiosis, A+.

01:07:02Chestnuts ground on Christmas Station using that and both her cake batter and then also handed it right to Artie for the batter for schnitzel.

01:07:09Cake batter?

01:07:10Yes.

01:07:11Little bun cakes.

01:07:12Cause nothing says Christmas like little bun cakes.

01:07:14Wow.

01:07:15Cake cake.

01:07:16First time T.O.C. here?

01:07:17Yes.

01:07:18Talk about bragging rights though if we took down Antonia and Alex.

01:07:21Oh my gosh.

01:07:22All right, teams.

01:07:23We have 25 minutes left in the competition.

01:07:26Krista is an incredible chef.

01:07:29It's the holidays.

01:07:30And this dish, I think, could go from the deepest parts of her soul.

01:07:34I don't count anyone out.

01:07:35I think they're both great cooks.

01:07:37And I think they came in here a little bit more inhibited.

01:07:39A little bit more free and driven to beat us.

01:07:41Justin, long time no see.

01:07:43Indeed.

01:07:44I'm doing fried chicken.

01:07:47Breaking down chicken.

01:07:48I mean, do I want to do it?

01:07:49No, but I do it pretty quickly.

01:07:50Like I had two chickens broken down in like less than two minutes.

01:07:53Maybe three.

01:07:54Like four, but all right.

01:07:55Just two minutes.

01:07:56What's the preparation on the chicken, chef?

01:07:58Fried.

01:07:59Fried chicken, mashed potatoes, chestnut gravy.

01:08:01And chestnut gravy?

01:08:03Yes, sir.

01:08:04Like that.

01:08:05She took some extra parts there and is rendering them out.

01:08:07So she's making a stock over there?

01:08:09Yeah.

01:08:10Corn starch and AP?

01:08:11Corn starch and AP.

01:08:12Got it.

01:08:13What was the yellow color?

01:08:14Mustard.

01:08:15I could smell that mustard cooking.

01:08:16That's crazy.

01:08:17I'm going to make a dessert that has oranges and chestnuts in it and nothing else.

01:08:21I'm going to make an orange ice cream sandwich.

01:08:23Thank you.

01:08:24I started making the ice cream base.

01:08:26Basically a neutral vanilla base and I added a ton of orange zest.

01:08:29And I threw that into the ice cream machine and I thought, I'm feeling pretty good.

01:08:33I roast my chestnuts, I boiled them to soften them.

01:08:36And then added amaretto and cooked that down with cream.

01:08:39Can you taste this?

01:08:41It's chestnut caramel.

01:08:43Delicious.

01:08:44Those chestnuts were perfect for puree.

01:08:49Chestnuts work so good in dairy.

01:08:52Boiling them in cream, softening them.

01:08:54And for me, I was like gravy.

01:08:56This dish, the chestnuts actually drove the train.

01:09:01I look at the toaster and I think that I'm going to do the most obvious thing on the planet on purpose.

01:09:06And that is make toast.

01:09:07I thought, you know, I need to add some sweetness.

01:09:10So if you toasted the oranges?

01:09:11I did not, Justin.

01:09:12See what I did there?

01:09:13I just toasted the bread and then rolled it in caramel.

01:09:15Do you like that?

01:09:16Oh, wow.

01:09:17I thought they were oranges.

01:09:18No, that's toast.

01:09:19A little trompe l'oeil.

01:09:20It just looks to me like holiday.

01:09:21Yeah.

01:09:22Like caramel, like a candy.

01:09:23Do you have salt over there, Alex?

01:09:24Take it.

01:09:25Here.

01:09:26Round one, keep it simple.

01:09:27Four things, tops, and be done with it.

01:09:29I agree.

01:09:30Antonia?

01:09:31Yes?

01:09:32Yes?

01:09:33How are we?

01:09:34Great.

01:09:35All right, teams.

01:09:37We have 20 minutes left.

01:09:3920 left in the competition.

01:09:41Yeah!

01:09:42Thank you!

01:09:43Merry Christmas, you filthy animals!

01:09:47Pepper, the king of spices, and cardamom is the queen of spices.

01:09:54I'm thinking of this dish as almost like the day after Christmas.

01:09:58Like you've done all of your cooking for Christmas Day and Christmas morning, and you need a break,

01:10:02and you deserve one, sister, so you go get yourself some fried chicken and some gravy and some mashed potatoes.

01:10:08And a Bundt cake.

01:10:11What part of the chicken are we gonna use, Chef?

01:10:13Thigh.

01:10:14Thigh? Okay.

01:10:15Save the neck for me, Clark.

01:10:16With this short amount of time, I have to fry this protein.

01:10:21And so if I'm doing fried chicken, I instantly think of gravy, and that's a great place to put a lot of pepper.

01:10:28And because black pepper gravy is a thing.

01:10:31Black pepper roux rockin', we love that for a gravy.

01:10:34I just remember with holidays, my family always making like some beautiful, lovely sweet, right?

01:10:40And there was always like a royal icing or yummy frosting.

01:10:43So the cream is like heavy cream steeped with this rosemary that I put in the toaster,

01:10:49the orange peel, pink peppercorns in the cream, and then like let it rip.

01:10:54I want it to be like snow, like a ski slope, like just falling down this warm Bundt cake.

01:11:00Which is again, perfect for the holidays.

01:11:02Yeah.

01:11:04Antonia and Alex.

01:11:05I mean like the most feared competitors in the competition, right?

01:11:08Yeah.

01:11:09But we're scrappy.

01:11:12Every time I think, oh, I'm not gonna finish this.

01:11:15I'm not gonna get it done.

01:11:16How could I even possibly build a dredge?

01:11:18Oh, Chris is building the dredge.

01:11:19Okay, great.

01:11:20We also have a fire in the station, but we're good.

01:11:24Do I want to put any of it in your gravy and just let it hang out in there for a minute?

01:11:27Sure, sounds great.

01:11:34And I'm like, oh, the sweet potatoes, maybe I just need to mix it.

01:11:36No way they'll get cooked it.

01:11:37Okay.

01:11:38Uh, Krista has them and they're in the food processor.

01:11:40Okay.

01:11:41It was like, you were in my head.

01:11:43Yeah.

01:11:44Well, and I can't believe you did all of that.

01:11:46And then you baked a freaking cupcake.

01:11:50There it is.

01:11:55When the chicken floats, it's ready.

01:11:57What are we doing with the potato chef?

01:11:58That's the mash?

01:11:59That's my mash.

01:12:00I'm really wanting to make Robochon potatoes.

01:12:03Is that heavy cream chef?

01:12:04That is heavy cream.

01:12:05It's TOC.

01:12:06So I always kind of like go for it.

01:12:07The first medium was using the ricer and then going to the Tammy.

01:12:10That's where she just gets the best mashed potato you'll find.

01:12:13I've done enough TOC to know that gameplay matters.

01:12:16And when you see something on the board, like whole chicken,

01:12:19that means giblets.

01:12:20It means liver.

01:12:21It's the whole chicken for a reason.

01:12:23Just that chicken liver gravy.

01:12:25Yes, chef.

01:12:26Got it?

01:12:27Got it.

01:12:28For me, peppery is not driving the bus.

01:12:29I don't want the dish to be overwhelmingly like pepper.

01:12:33Toasting the peppers.

01:12:34This needs to be sort of pepper adjacent.

01:12:36So using a little bit of like Korean pepper,

01:12:39using a little bit of Aleppo pepper, using black pepper,

01:12:42and then using actual physical peppers.

01:12:44Chopped them, added some acidity to them.

01:12:46A little bit of white balsamic, a little bit of red wine bin.

01:12:48You know, when you eat fried chicken,

01:12:50you want a little bit of that relief.

01:12:51We are in the final 10 minutes.

01:12:5310 minutes to go.

01:12:54You good, Alex?

01:12:56My ice cream is butter.

01:12:58I go to check my ice cream and it's like a little liquidy.

01:13:01Like I can't make a scoop for the sandwich.

01:13:03And I know it.

01:13:04Okay.

01:13:05Okay.

01:13:06The margins are so slim on TOC.

01:13:09The wind can be by one point.

01:13:11It can be by a sliver.

01:13:12Am I allowed to use the other ice cream machine?

01:13:14I'm like, you know what?

01:13:15I'm going to lose this whole thing with this product.

01:13:17I go and grab orange juice and I mix corn syrup, water, sugar.

01:13:21The rest of the base I save creamsicle.

01:13:23I think the ice cream might be loose.

01:13:25I think we're going for like more of a sherbet-y sort of ice cream-y creamsicle, if you will.

01:13:30Which I think is actually a more identifiable use of the navel orange.

01:13:34You good, Alex?

01:13:35I just made an orange creamsicle ice cream and the other ice cream machine.

01:13:38Okay?

01:13:39Great.

01:13:40If it works, it works.

01:13:41Pink peppercorns.

01:13:42Pink peppercorns.

01:13:43I buzzed the pink peppercorns in the blender.

01:13:46And then I just mixed it with a little sugar.

01:13:47And I'm thinking snow, pink peppercorns, Christmas.

01:13:50Chef, the pink peppercorns, where have they gone?

01:13:52Well, not yet.

01:13:53But black pepper's going in my chestnut caramel.

01:13:55Understood.

01:13:56And then pink peppercorns are going to go on my sorbet if it ever happens.

01:14:00Christmas is about believing what you see.

01:14:03Fair enough.

01:14:04Three minutes!

01:14:05Three to go!

01:14:07To plate, I start with a beautiful little mound of that sweet potato puree.

01:14:11And then I nestle the chicken right on top.

01:14:13I finish with a good amount of gravy.

01:14:17Biggest concern for me is, did I do enough?

01:14:20Did I use the orange enough, right?

01:14:22Did I use the pepper enough?

01:14:24I know I put the chestnuts in there, but, you know, could I have done them another way?

01:14:28Is this plate big enough to take out giants?

01:14:31Two minutes, chef.

01:14:33I feel like I really nailed the randomizer and nailed the challenge.

01:14:38The potato puree is, like, so luscious.

01:14:40Then all of a sudden, the gravy sat down next to it, like, fried chicken and a little pepper chow chow.

01:14:45This is great.

01:14:46One minute!

01:14:47Chef, are you Supreming?

01:14:49I'm Supremes.

01:14:50I go get my caramel dip toasted bread chestnut puree.

01:14:53I go get my sherbet out of the ice cream machine and it's, like, passable.

01:14:57Second ice cream.

01:14:58I made butter, so I pivoted and made Crimsicle.

01:15:00Chestnut caramel sauce.

01:15:0230 seconds!

01:15:03Put the pink peppercorn sugar on top of my sorbet.

01:15:05This?

01:15:06All of it.

01:15:07Use all of it.

01:15:08It's red.

01:15:09It's green.

01:15:10It's gold.

01:15:11It looks like the holidays.

01:15:12Five, four, three, two, one.

01:15:15Done!

01:15:21Thank you so much.

01:15:22We're gonna send you back to your trailers.

01:15:24You get to watch the judging.

01:15:26Let's bring the judges out right now.

01:15:28Great job.

01:15:30We did say, on a chicken wing and a prayer.

01:15:33We did okay.

01:15:35I think we did okay.

01:15:36Fried chicken, chestnuts, chicken liver.

01:15:38It's gonna be up to the judges.

01:15:39Yeah.

01:15:40100%.

01:15:41All right, ladies and gentlemen, for their final round, let's welcome back our judges,

01:15:45the winner and only, Chef Michelle Bernstein.

01:15:47Michelle is awesome.

01:15:48She's technician.

01:15:49Chef Bingzai.

01:15:51He's tough.

01:15:52He's tough.

01:15:53And Chef Curtis Stone.

01:15:55Wow.

01:15:56Heavy hitters.

01:15:58I love Curtis Stone.

01:15:59Curtis is awesome.

01:16:00These are really great judges.

01:16:02Now be nice.

01:16:03Tonight, the randomizer served up for this final round, a whole chicken, navel orange.

01:16:09Equipment was a toaster, peppery, and chestnuts.

01:16:13You're here to present the first dish.

01:16:15Take it away, Chef Tiffany.

01:16:17Judges.

01:16:18On the right, this is chestnut coated crispy chicken.

01:16:21This is on a rustic puree of buttered chestnut and sweet potato.

01:16:25Green and black cardamom and the black pepper were toasted into a roux, creating the whole chicken gravy.

01:16:30Because nothing says Christmas like a Bundt cake.

01:16:32This Bundt cake was constructed by first toasting orange zest and also buzzing out chestnuts.

01:16:38The cream was steeped in toaster roasted rosemary and a little bit of orange peel.

01:16:42And pink peppercorn then finished again with black pepper and fresh orange.

01:16:46Did you breathe during any of that?

01:16:48I didn't.

01:16:49It's how I talk to my family at Christmas and then I'm out.

01:16:53I'm happy right now.

01:16:55This is fun.

01:16:56We have the chestnut, which makes a really great crunchy texture on this chicken.

01:17:01I'd love a little more pepper in this because I want to be like, right, with pepper.

01:17:06There's pepper everywhere.

01:17:07This is a crispy cake.

01:17:09It has that lovely orange flavor for the holidays.

01:17:12What a great southern treat.

01:17:14That's right, Michelle.

01:17:15Thank you.

01:17:16Brilliant.

01:17:17I look at this plate of food and instantly I think of the holidays, right?

01:17:20You've got the green, you've got the bright orange.

01:17:22I do get different hits of peppery notes.

01:17:24As much as I appreciate the chestnut in the crumb, a little more would have been something.

01:17:30I'm sure.

01:17:31I can't believe they got this cake done in the amount of time that we gave them.

01:17:34The moistness of the cake is right there.

01:17:37I don't get a lot of pepper and I don't get a lot of orange.

01:17:40What?

01:17:41That's good.

01:17:42No one's searching for the orange in your cake.

01:17:44Both the dishes perfectly executed.

01:17:47Yes.

01:17:48The chicken moist, super crunchy.

01:17:52I wish there were glazed chestnuts on the plate.

01:17:55Agreed.

01:17:56But again, perfectly cooked chicken and a perfectly baked dessert.

01:17:59Let's go to the scorecards.

01:18:02You knocked it out of the park, girl.

01:18:04Thank you, but we still have to beat them.

01:18:07All right, here to present the second team's dish is the one and only wild card, Justin Warner.

01:18:12With Jack Frost nipping at my nose, I present the next round of dishes.

01:18:16First up, we have fried chicken with mashed potatoes and chestnut gravy.

01:18:21Off to the side is a sort of chow chow.

01:18:23You will see chilies, fresnos, and serranos.

01:18:26All of those were toasted in the toaster.

01:18:28No matter what the result, I'm proud of you.

01:18:30Moving on to the sweet side, we have an orange and pink peppercorn ice cream sandwich with a chestnut caramel.

01:18:36You'll find the black pepper in the caramel as well.

01:18:40Delicious, right?

01:18:42I love this gravy.

01:18:45Even though livers are so strong, you taste the chestnut because of that incorporation.

01:18:49I like how they toasted all those chilies, those peppers, and make a little relish.

01:18:53Peppery chicken dish, I want to be really spicy right now in my mouth, and it's not quite there.

01:18:59We're happy about this.

01:19:00This is not your dish.

01:19:05This dessert.

01:19:06Loves it.

01:19:0735 minutes, this chef, whoever you are, he or she, this is a delicious dessert.

01:19:12Orange, orange, orange.

01:19:14I love seeing Supremes.

01:19:15I think this is a huge hit, this dessert.

01:19:19You did it.

01:19:20You did it.

01:19:21Perfect.

01:19:22I am impressed with this chestnut liver sauce.

01:19:25It's beautiful.

01:19:26I was just telling Ming on the way here that...

01:19:29Ow!

01:19:30Moving over to the pastry, it would have been nice to see them actually bake something.

01:19:35It could use a little bit more spike in citrus, and the pepper is fun, but I need a little bit more pepper.

01:19:42There's literally a dusting of pink peppercorns all over the top.

01:19:46We're giving them a run for that money.

01:19:47Yeah, 100%.

01:19:48Fried chicken is not easy to get right.

01:19:50In fact, it's quite difficult.

01:19:52This is super crispy, and it's perfectly juicy.

01:19:55Over here on the dessert side, if you're gonna call it an ice cream sandwich, you gotta eat like a sandwich.

01:19:59And it did.

01:20:00Of course, when something's frozen, it inhibits the flavor.

01:20:03And the same goes for orange, right?

01:20:04If you want this to be really orangey, you probably gotta reduce it down.

01:20:07But for the most part, it's absolutely delicious.

01:20:09They're hard.

01:20:10Yeah.

01:20:11Fantastic.

01:20:12Thank you, judges.

01:20:13Scorecards are in front of you.

01:20:14I don't think we won.

01:20:15Really?

01:20:16No.

01:20:17And I think you better start to wrap your head around that.

01:20:20I don't wanna wrap my head around that.

01:20:21Can we just wait?

01:20:22We can.

01:20:23I think it's a lot closer than I thought it would be.

01:20:27You know what I mean?

01:20:28Chefs, thank you very much.

01:20:29Michelle Bernstein, Ming Tsai, Curtis Stone, job well done.

01:20:34I mean, we could.

01:20:35We could.

01:20:36I wanna win it so bad, though.

01:20:37It's time to tally up the scores and bring the chefs back in.

01:20:40Chefs, the scores are in.

01:20:41They're ready for you.

01:20:42Thank you for doing this with me.

01:20:43Thank you for doing this.

01:20:44You were the best.

01:20:45Okay.

01:20:46Come on.

01:20:47A big round of applause.

01:20:48Kista Lundke.

01:20:49Artie Siqueira.

01:20:50Alex Gronachelli.

01:20:51Antonio Lofaso.

01:20:52The scores are in from the judges, and here they are.

01:21:06One team scored a 40 out of 50 points in savory and a 39 out of 50 in sweet for a score

01:21:15of 79.

01:21:16The other team scored a 40 out of 50 in savory and a 39 out of 50.

01:21:25There was a tie.

01:21:27First off, let's just hug it out here real quick.

01:21:32So when we come to this type of tie, whichever team would have a higher taste score would win.

01:21:39There was a tie in the taste of sweet.

01:21:43Therefore, the deciding factor will be the score of taste in savory.

01:21:52I wish both teams best luck.

01:21:57The difference in savory was half of a point.

01:22:00The winner of the battle between Team Antonia and Alex versus Team Kristen Artie is...

01:22:09Antonia and Alex!

01:22:18You've got to say, it's not a win tonight, but that's about as photo finish as it can come.

01:22:37Thank you.

01:22:38We feel like we won.

01:22:39Chef Chris does.

01:22:40Chef Artie.

01:22:41Great first round.

01:22:42Go get him, guys.

01:22:43Bye, everybody!

01:22:44Woo!

01:22:45Merry Christmas!

01:22:46I mean...

01:22:47I don't know.

01:22:48Like, if we were gonna lose, there's no better way to lose.

01:22:49Yeah.

01:22:50Seriously.

01:22:51Seriously.

01:22:52Congratulations.

01:22:53You've won the first round.

01:22:54Barely.

01:22:55Barely.

01:22:56Let's go ahead and take a look.

01:22:57Going up against Tobias and Marcel, who earlier took down Shirley and Sherry.

01:23:01We saw that.

01:23:02A lot more first round competition that's gotta happen before we get into the second round.

01:23:03But I'll tell you what, you're one step closer to being the champs.

01:23:05Congratulations.

01:23:06Thank you.

01:23:07Chef Alex, Chef Antonia, well done.

01:23:08First round win!

01:23:09Barely.

01:23:10Barely.

01:23:11Barely.

01:23:12Barely.

01:23:13Barely.

01:23:14Barely.

01:23:15Barely.

01:23:16Barely.

01:23:17Barely.

01:23:18Barely.

01:23:19Barely.

01:23:20Barely.

01:23:21Barely.

01:23:22Barely.

01:23:23Barely.

01:23:24Barely.

01:23:25Barely.

01:23:26Barely.

01:23:27Barely.

01:23:28Barely.

01:23:29Barely.

01:23:30Barely.

01:23:31Barely.

01:23:32Close the door.

01:23:33We're not going back out there for a while.

01:23:34We are leaving before they change the score.

01:23:36We are leaving before they change their mind.

01:23:38So there you have it, ladies and gentlemen.

01:23:39But we still have ten more powerhouse duos who are anxious as a couple of kids at Christmas

01:23:46morning for their holiday quest to begin.

01:23:48You gotta join us next time when six more teams step into the arena in hope, hope, hopes

01:23:54of becoming the $100,000 Christmas winners.

01:23:58Adios.

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