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Short filmTranscript
00:00:00It's the season of giving.
00:00:01We're about to give you the gift of the quarterfinals.
00:00:04Yee-hoo!
00:00:0716 teams have already competed.
00:00:09Hi, everybody!
00:00:10And only eight teams remain.
00:00:12Look at us.
00:00:13Whoa, it just happened!
00:00:16We've seen culinary legends join forces
00:00:18to create unbeatable sweet and savory dishes.
00:00:22This is wonderful.
00:00:23This is very impressive.
00:00:25Incredible stories.
00:00:26We didn't know if we were ever going to see you
00:00:27in the kitchen again.
00:00:28The biggest thing from my accident
00:00:29taught me that I can enjoy every moment
00:00:31because you never know when it's your last.
00:00:33And an unbelievable upset.
00:00:35There was nothing short of a Christmas miracle.
00:00:38The winner is...
00:00:41Kevin and Graham!
00:00:42Graham, Kevin!
00:00:43And tonight, the first of our quarterfinalists
00:00:46will head back into the arena
00:00:48to continue their quest for a holiday glory.
00:00:51Nobody talk.
00:00:52Which team will tickle all the way to the title?
00:00:55I'm definitely behind.
00:00:56The trophy, let's go!
00:00:59This is what TOC holiday dreams are made of.
00:01:02Big bucks for charity.
00:01:03And thanks to Carnival Cruise Line, $100,000.
00:01:08Merry Christmas.
00:01:09This is Tournament of Champions All-Star Christmas.
00:01:21Ladies and gentlemen, do you want to meet the first of our winning teams kicking off the quarterfinals?
00:01:27That's ICAG, the one and only Alex Guardaschelli, and her partner in crime, the Princess Warrior, Antonio Lepasso.
00:01:40And then here come the Dragon Slayer and the Boogeyman, Kevin Lee, and of course, Dale Tallde.
00:01:57Welcome back, teams.
00:01:59Tonight, you four teams are going to kick off part one of our quarterfinal battles.
00:02:04Guess what?
00:02:05You are only three more battles away from winning it all.
00:02:08You'll also have a chance to raise $100,000 for your chosen charity.
00:02:16Let's go!
00:02:18And the team that wins the holiday contest, we are awarding $100,000 grand prize.
00:02:27Yeah!
00:02:28Woo!
00:02:29First, I have a special extra stocking stuffer to give out.
00:02:35One team had the highest score in the first round of 87, and they have won the Golden Gift, and that will go to Chef Graham and Chef Giuseppe.
00:02:45Woo!
00:02:46And here to present the Golden Gifts is my favorite and your favorite six-foot-one elf, my son, Hunter.
00:02:53Yeah!
00:02:54Wow!
00:02:55Amazing!
00:02:56Thank you, sir.
00:02:57Thank you, sir.
00:02:58Congratulations.
00:02:59Thank you, sir.
00:03:00Thank you, sir.
00:03:01Thank you, sir.
00:03:02Thank you, sir.
00:03:03Congratulations.
00:03:04Thank you, Hannah.
00:03:05So what you have there is you're each getting a cruise for two, thanks to Carnival Cruise Line.
00:03:11What?
00:03:12Woo!
00:03:13No way!
00:03:14Woo!
00:03:15Dude.
00:03:16Amazing.
00:03:17All right, who's ready to compete?
00:03:21Woo!
00:03:22Yes!
00:03:23Let's go!
00:03:24Let's go!
00:03:25Let's kick off the quarterfinals with Graham and Giuseppe versus Kevin and Dale.
00:03:33Yeah!
00:03:34All right!
00:03:35Kevin and Dale threw that door, Giuseppe and Graham threw that door, and the other teams,
00:03:40here's a great time for you to go back and finish your letter to Santa.
00:03:44Awesome.
00:03:45All right.
00:03:46Let's do it.
00:03:47Let's do it, boss.
00:03:48Let's do it.
00:03:49Let's do it, boss.
00:03:54There you go.
00:03:55You good?
00:03:56I'm good, nervous today.
00:03:58Good confident, bro.
00:03:59Do what you do.
00:04:00Yep.
00:04:01That's all we can do, man.
00:04:02Play some dragons today.
00:04:03Yep.
00:04:04Do our best.
00:04:05Get to the final four.
00:04:06This week, I don't know what to expect, to be honest.
00:04:08I don't either.
00:04:09I mean, it just gets harder and harder.
00:04:11Ladies and gentlemen, do you want to meet our first two quarterfinal teams?
00:04:19You're in the right spot.
00:04:20In a battle for the A Division, we have our number three team, Chef Graham Elliott and
00:04:26Giuseppe Trentori, who scored an impressive victory in round one by earning the highest
00:04:31score in the tournament.
00:04:33Between the two of us, two Food & Wine Best New Chefs, six James Beard nominations, nearly,
00:04:39you know, double digits of Michelin stars, and the fact that we've known each other for
00:04:44so long, and for us to be old men here and dads and still be able to do it, very exciting.
00:04:51But this is my first time competing on television.
00:04:54Graham asked me to be here.
00:04:55I'm super thrilled to be here.
00:04:57I love when the holidays come around.
00:04:59It's all about tradition.
00:05:00But I'm nervous.
00:05:01We go against Kevin and Dale is going to be pretty tough.
00:05:04Yeah, they're great chefs.
00:05:05They've done a lot of competition before, so I know that they're coming in, like, pumped
00:05:10and confident.
00:05:11They're taking on the number four seed team.
00:05:13Chef Kevin Lee and Dale Tallday, who achieved the tournament's biggest upset, taking down
00:05:18the number one seed team of two-time TOC champ, Monique Shohan, and Iron Chef Stephanie Izard.
00:05:25Whoa.
00:05:28Don't call these bad boys underdogs.
00:05:30You know, me and Kevin have known each other for about three years, and the chemistry is
00:05:34good between Kevin and I.
00:05:35But Giuseppe and Graham, they're Chicago guys.
00:05:37I'm a Chicago guy.
00:05:38So I respect them.
00:05:39I know their pedigree.
00:05:40I know who they are.
00:05:41I'm making savory.
00:05:42Dale's making desserts.
00:05:43I might not be the best pastry chef, but I do know that we are two of the best Asian chefs
00:05:49in the country.
00:05:50And especially in this arena, we can throw down.
00:05:53And if we need each other's help, we come together and help each other out.
00:05:57Chef Kevin, Chef Dale, we're ready for you.
00:05:59Let's go.
00:06:00Let's do this.
00:06:01Are you ready?
00:06:02Go.
00:06:03Let's go.
00:06:04Ladies and gentlemen, are you ready for the first battle of the quarterfinals?
00:06:07Let's light this up.
00:06:11Oklahoma restaurateur Kevin Lee was a James Beard finalist this year for Best Chef Southwest.
00:06:17Dale Talde is a renowned New York City restaurateur and fellow James Beard nominee.
00:06:25And they're ready to slay more dragons.
00:06:31Give it up for the Dragon Slayer and the Boogeyman.
00:06:34Team Kevin and Dale.
00:06:36Let's go.
00:06:48Dragon Slayer and the Boogeyman?
00:06:50That's like posters on kids' walls.
00:06:53I want to be the Boogeyman.
00:06:54I'm Dragon Slayer.
00:06:55We're here.
00:06:56Your opponents.
00:06:57You concerned?
00:06:58As long as we do what we do, we always have a chance.
00:07:01Fantastic.
00:07:02All right.
00:07:03Let's talk about your opponents.
00:07:09Chef Graham Elliott is a Michelin star chef and a three-time James Beard nominee.
00:07:16His longtime friend, Chef Giuseppe Trentori, has earned three James Beard nominations as well
00:07:23as a Michelin star four years in a row.
00:07:26Give it up for Grand Slam and GT.
00:07:29Team Graham and Giuseppe!
00:07:31Gentlemen, congratulations.
00:07:44Longtime friendship.
00:07:46Yes.
00:07:47We've known each other for years.
00:07:48We share the same philosophy and approach, and he's my son's godfather.
00:07:52So, a lot of love and connections there.
00:07:54This is going to be a battle.
00:07:55This is how we want to kick it off.
00:07:57Ladies and gentlemen, ready for the quarterfinal kickoff?
00:08:00Chefs to the randomizer.
00:08:01Let's go.
00:08:04Oh, Lord.
00:08:07I like to call this the wheel of friendship.
00:08:11Because if we're still friends after this, then it really, we are friends.
00:08:14Yes.
00:08:15The randomizer will determine the mandatory savory items for one dish, the sweet item for
00:08:20the other dish, and then the equipment, the style, and the wild card must be used in both
00:08:27dishes.
00:08:28Because these are now the quarterfinals.
00:08:29The randomizer items will be, how should I say, more sucky.
00:08:37Let's get into it.
00:08:38Going for savory.
00:08:39Oh my god.
00:08:41The savory must use rack of lamb in the sweet category, rhubarb.
00:08:55Cedar plank stuffed mincemeat.
00:09:00mincemeat that is definitely random mincemeat anybody worked with mincemeat before
00:09:06okay what do you just come from the land of weird toys i'm a real food nerd i'm a real food nerd
00:09:11okay mincemeat is some funk all right chefs 40 minutes on the clock i'm going to give you two
00:09:16minutes right now to confer together as a team once those two minutes are up the clock starts
00:09:22good luck i'm gonna do a wrecked lamb and make dumplings make like a mincemeat sauce you should
00:09:27make a mincemeat cow be married slam yeah i mean listen man you get two asian dudes together who
00:09:32were born in america he's lived in korea i've visited the philippines we have this distinct point of
00:09:37view the record i'm got pretty big too okay that over there so i'm gonna roast that the fact that
00:09:41you're my son's godfather you know i'm expecting some of that marlon brando energy of the godfather
00:09:47to come in and like just make it happen we're here to throw around throw down throw down throw down
00:09:52not around yeah that's right yes chefs time starts now good luck
00:10:00the savory must use the rack of lamb as the prime protein so the rack of lamb is a rib section
00:10:06where the main muscle of the rack is called the lorn in the sweet category rhubarb kind of look like
00:10:11red celery very tartan flavor cedar plank imparts a lot of flavor stuff is super popular during the
00:10:18holidays this sounds easy but could be a hang up and mincemeat is made with a mixture of dried fruit
00:10:24brandy and cow fat i've only had it one time wasn't that thrilled with it i'll see what they do with it
00:10:31now i'm a guy who owns a steakhouse where we have rack of lands we have steaks that is my specialty i
00:10:37know i can cook a lamb perfect for the randomizer we have the cedar plank i can use the cedar plank to
00:10:42smoke the rack of lamb so i'm thinking smoke rack of lamb with a lamb minced meat dumpling chef kevin
00:10:49are you cooking those racks whole i'm just smoking it then i'm going to cut it down to single chops
00:10:55did anyone see dulce de leche i'm doing pastry so my mind goes to these dim sum style almost mochi
00:11:01stuffed rice balls i think mirroring this idea of dumpling between the two courses is a real good
00:11:06idea so for our sweet ingredient i pull rhubarb something i don't cook with often but rhubarb is what it is
00:11:12and uh we gotta deal with it giuseppe where's the cedar planks so giuseppe's going dessert i'm gonna go
00:11:18savory and lamb will be highlighting that and the strongest flavor with the lambs coming off the fat
00:11:24and so if you take too much off in uh cleaning it you can overcook it but you're trying to get that
00:11:29balance so for me rack of lamb screams holiday i love cooking it at the restaurant to give that to
00:11:36someone during the holiday season is an extension of christmas it's an extra gift it's like watching
00:11:40your kids open a present this is very rewarding hi chef how are you i'm great uh worth saying
00:11:48because we have never um met in this arena i'm a huge fan love you thank you very much um you have
00:11:54a pastry plan i have a pen i think i'm gonna make some maybe or meringue and beginning i think i like
00:12:02that plan i'm trying to make pate choux i see that i mix the mince meat with the ricotta okay so this
00:12:07stuff being yeah so the pate choux becomes the beignets that's ultimately going to get stuffed with the
00:12:13minced meat and ricotta i think working on what's the plan with mochi flour um sesame rice balls oh yeah
00:12:22so the key to this sweet dish really is the dough it's all about this mochi dough you need a dough that
00:12:26is pliable but not too loose it really has to be perfect and you have to work fast because you
00:12:31don't get shot what do you got house-made mochi the painstaking uh has enough time to rest i think
00:12:38so i think with its intended application kind of like a fried sesame ball so now i want to make the
00:12:44filling for my stuffed rice balls with some farmer's cheese and just some mince meat it's a very risky
00:12:49move for me because i'm not like super proficient in making doughs you know i didn't invite chef
00:12:54dale here because i thought he was the best patient chef in this country but i knew us as
00:12:58a team we can conquer this together when you're in a team chemistry wins championships and there is
00:13:05a great chemistry here we're going in so with the rack of lamb instead of roasting it whole which is
00:13:13going to take longer why don't we portion it up i love the lamb to be the star of the dish so it's
00:13:18the beyonce with the backup singers behind them you know doing the destiny's child on the plate
00:13:25are you using fryer for anything nope not right now all right i think i'm gonna try to fry the
00:13:28vignette so are we doing little tiny vignettes not too big so we can just uh stuff it okay testing
00:13:34pray in italian we should have worked chef giuseppe absolutely new to the toc arena and not even
00:13:39breaking a foot all right don't burn these guys could be the sleeper both of these teams are fired up right
00:13:47now let's go
00:13:52chefs 20 minutes 20 minutes left to plate you got 20.
00:13:58those are adorable oh like a holiday market chef yes that's what i'm trying to do it is a holiday
00:14:03right it's a holiday no big deal julie's stuffing all these gorgeous little beignets
00:14:08so mincemeat as the wild card i'm not a fan of mincemeat but it's one of those things kind of
00:14:15like opera where you might not like it but you respect it chef did you try that mincemeat yeah
00:14:25tastes like apple pie filling you could take it savory and make a gravy you could take it sweet and
00:14:30make it a sauce or a billy i wanted to put it into the savory world making it almost like a jam
00:14:35chef graham not afraid of the mincemeat if you see on the shelf you will never buy it to make any
00:14:40dessert you need to know exactly what it is why do you think the british messed things up like that
00:14:44so you got mincemeat that has no meat no other country would be like you know what this needs be
00:14:49fat in here it's good should you grab the mincemeat tail i have some i got two here thank you i'm
00:15:00working on the new year's eve mandu make some dumplings what's in this mincemeat ground lamb
00:15:08aromatics i don't believe we've ever seen anyone in a coc competition make dumplings that's adventurous
00:15:15i'm doing something my family made every new year's eve just one of those core memories i have during the
00:15:20holidays chef is that dulce de leche i'm working on a rhubarb dulce de leche it's a challenging ingredient i'm not
00:15:29like super familiar with it honestly i would be very happy with kiwi or whatever other fruit was on
00:15:34that randomizer chef what's flaming in there bourbon smoky quality to it already so i want to play on
00:15:40this idea of cedar plank kind of smoke kevin i'm going to use a smoker too all right okay i'm done all
00:15:47right i'm going to smoke the caramel in there
00:15:49now now i have the record lamb smoked i'm going to start some kai beiju kai be is usually a soy
00:15:59garlic ginger marinade that you see in like korean barbecue restaurants mess me going in here also
00:16:05so i'm taking this kai be and glazing the record lay with it to really add a nice sweetness to this
00:16:10gaming record lamb korean household every holiday we love eating kai be kai be is a sign of a celebration
00:16:17for me to get this randomizer to be able to represent who i am i think it's going to be a home
00:16:22run so what am i going to stuff i see delicata squash beautiful it's in season scoop it that's
00:16:32what you're going to fill kind of like the the little zucchini boats that you can do in the
00:16:35summer same idea delicious yeah chef graham has his delicata squash roasting on the cedar plank
00:16:43it's a really great way to infuse smoke into something you don't necessarily see coming very
00:16:47smart what do you think about stuffing the squash with either the mints or the swiss chard fish are
00:16:55heard we are working together and the plan from the beginning was if somebody in the hall was checking
00:17:01the other teammate having my bestie just set me here it'll be that much more rewarding at the end
00:17:08when we do it as a team 15 minutes 15 to go time for me to finish my rice ball and i go to make my
00:17:14first ball and i know this dough ain't right because it's too firm i can't close this rice ball the
00:17:21challenge is stuck and if i can't properly close this rice ball with this farmer's cheese mince meat
00:17:27it's not stuff there's no going back from this i'd have to start all over kevin i'm moving i'm pivoting
00:17:32all that work on that mochi he's literally happy enough dale yells out i'm pivoting and i was like
00:17:39oh i didn't know what was going on no more mochi chef no where we going now chef can always i live
00:17:46in new jersey and christmas time is about cannolis i've used egg roll wrappers and i'm going to fry
00:17:52them the idea now is to put the piping inside of the egg roll cannoli shells got it if this doesn't work
00:17:58out we're done
00:18:0310 minutes 10 minutes left chefs i love rhubarb because the tartness is the flavor
00:18:11so what i did to a rhubarb i wanted to slice a super thing but like a chunky julienne
00:18:16how to call yourself to the hospital
00:18:21this rhubarb cooking simple syrup i'll put a little black pepper give a little kick i love them
00:18:27how you guys feeling over there i'm in the juice all right heard kevin lift my fryer
00:18:31oh left it on her no matter how dale looks right now i know he's going to pull through
00:18:38they're good my kanoe shells look beautiful once i got that off i'm like i can finish this dessert
00:18:43so i pipe my filling with farmer's cheese and mincemeat into the middle of those when i first met
00:18:47dale i was fanboying i was like can i get a picture with you and for me to sit here what to have being
00:18:53up to compete as a teammate truly has been a dream come true you're good dale yes
00:19:01lamb is cooked perfectly kevin where'd you put the stand mixer bowl it's right here i'll put it on
00:19:05thank you for the rhubarb sorbet rhubarb is tart so i'm using my rhubarb dulce de leche caramel to kind
00:19:11of help sweeten it up and that's going to be the base of my sorbet there is no time for the ice cream
00:19:16machine so liquid nitrogen if you want to get something cold fast dump some liquid nitrogen on it
00:19:22this chef is making an italian meringue which is egg whites that are here very slowly being whipped
00:19:33simple syrup and that it'll cook and whip up into a beautiful meringue so when it cook like it's italian
00:19:38meringue it tastes like marshmallow that's why i want to toast it like on the plank to give it like
00:19:42that flavor blood torch also burn it with a blood torch
00:19:46this is what toc holiday dreams are made of i love it
00:19:57final five minutes five to be plated joe yeah good yes carve the lamb yes but you're going to do that
00:20:04yep this type of teamwork is awesome oh perfect okay plates so don't have to see their plank and then
00:20:16meringue in the middle like a little christmas snowman and i put like three pini next to the
00:20:21meringue and the next step i put the rhubarb on top it's almost got booster noel vibe i try to make
00:20:28it faster as possible we got the stewed down minceme we're going to put that down in the middle you've
00:20:32got your delicata squash filled with a swiss chard mix the rack of lamb in 35 minutes mind-blowing top it
00:20:39off with the granulata and we're good to go old man still got it two minutes two minutes to be plated
00:20:43you're not feeling good but i hope the judges understand what i'm trying to make it's not
00:20:48every day you see a rack of lamb with some dumplings on the plate together but it's my soul food that's
00:20:53how we celebrate our culture
00:20:57hi bye so i get a small plate i put my one cannoli on it and then rhubarb dulce de leche caramel
00:21:04i just got to get this sorbet in kevin help me help me i got you what can i do bring these ice
00:21:11creams to the plate heard this sorbet's you want to just on the side right next to it right next to
00:21:16it just right next to it all right put it on one one five four three two one that's it
00:21:25it's time for you to dash away to your trailers thank you very much awesome let's bring the judges in
00:21:35that's hard man yeah that was hard we did it we did some love we did we did something holy moly
00:21:41our world-class judges can't wait to do their first tasting you're gonna love this group let's
00:21:47meet him first up james beard award-winning author recipient of the covenant julia child award and
00:21:52pioneering southern california restaurateur the one and only chef susan benninger
00:22:04that's legend next up globally acclaimed restaurateur gordon ramsay's former pastry chef
00:22:10and the first female iron chef in the uk can't believe she's here first time jeff judy ju
00:22:20my curry and sister this is big we're bringing them from all over the world
00:22:25finally a food world icon who has received multiple three-star reviews from the new york
00:22:29times and a michelin star the one and only iron chef himself chef jeffrey zakarian jeffrey's the real
00:22:36deal he's hardcore we'll see what happens yeah i don't know what the uh double breasted if it
00:22:46should be don zakarian this is christmas it is holiday this is how i dress for holiday so tonight
00:22:53is unbelievable we have chef combo chef duos that have come together i'd love to tell you who they
00:22:59are but i cannot what i can tell you about is a randomizer tonight the savory must use the rack of
00:23:05lamb as the prime protein in the sweet category rhubarb had to be employed both chefs had to use in their
00:23:11dish the cedar plank the style tonight was stuffed wild card ingredient was mincemeat the moment i spin
00:23:17that wheel they have two minutes to talk about it and then they're cooking that is mean that's outright
00:23:22mean you're right yeah well here to give us the uh rundown on the first chef's dishes is the wild
00:23:28card himself uh justin mourner so just we'll begin with the savory dish this is a kelby marinated
00:23:34rack of lamb with new year's eve mandu so the whole rack of lamb was smoked
00:23:39using the cedar planks it was then marinated in a halby-esque marinade that was sweetened with the
00:23:45mincemeat then for stuffed you have the mandu bursting filling with some of the mincemeat and lamb
00:23:52this is the worst part watching them eat i know no reaction on to the sweet course this is a mincemeat
00:23:58cannoli stuffed with a mixture of farmer's cheese and mincemeat with a smoked rhubarb dulce de leche
00:24:04that cedar plank was used to smoke that dulce de leche and then a rhubarb sorbet first of all there's
00:24:11a real expectation when you say lamb and smoke and this delivers on all of that the chef had a thought
00:24:18and the chef executed it it's one of the best pieces of lamb i've eaten in a long time the lamb
00:24:25for me a little bit over smoked it's sort of overpowered a little bit delicious lamb flavor
00:24:31in the mandu i think the mincemeat stuffing in here fantastic i would be surprised if the chef
00:24:38isn't asian or korean my sister the way that the chef has handled this randomizer and pulled everything
00:24:46together into something classic but using different ingredients is actually quite genius healthy marinade
00:24:53always has elements of sweetness and to use that mincemeat in this way i think is perfection your
00:24:59idea my idea takes someone like you to execute it though the mandu perfectly made and the dessert i
00:25:06think is very clever also but i would like to have had a little bit more cheese in the filling because i
00:25:13feel like i needed that creaminess i was surprised that they didn't use more rhubarb i could have imagined
00:25:21the rhubarb being incorporated even smoked chunked and then mixed in with the mincemeat and stuffed in
00:25:26there i think it's a delicious cannoli but instead of this rhubarb sorbet i would like a cream here
00:25:31like a crema or whipped creme fresh or something to give some softness to this but i'm just quibbling
00:25:37this is just a superior cooking not bad way better than our first judging way better way better thank you
00:25:45thank you very much judges uh two score cards in front of you two separate scores one for savory one
00:25:50for sweet 50 points available for each dish 25 points available in taste 20 points in the use of
00:25:57the randomizer and five points for plating i i feel like we did our best and uh you know see how see how
00:26:07plays out here to present the second team's dish the one and only to c3 champ chef tiffany faison thank
00:26:13you come on in front of you we have on the right roasted rack of lamb and minced meat ragu to that
00:26:22the chef has placed cedar plank roasted delicata squash stuffed with pancetta glazed swiss chard now if
00:26:28you'll join me on the left with a holiday market beignet and then stuffed with a mixture of ricotta and
00:26:34minced meat and cedar plank roasted italian meringue to that the chef then finished with thinly sliced
00:26:41rhubarb on top quality of lamb is delicious the flavor was delicious but it's a little undercooked
00:26:48and i would like to have just a little bit more flavor of the smoke and i really like the mincemeat
00:26:53almost like a mincemeat jam i like the jammy consistency in general really beautiful dish it's
00:26:58very festive i mean it screams christmas it's red and green has those you know pomegranate seeds picking
00:27:05up you like like little jewels the jam i think is the star it's really nicely balanced i love the look
00:27:11of the dish and i love delicata squash but i did not get a lot of smokiness from it in terms of the dessert
00:27:20again on this dish i didn't get a ton of the smokiness on the meringue this one is very playful i love
00:27:26playful desserts and i think it's really smart to put it on the plank like this i see it but i just
00:27:30don't really taste it i think the beignet feels a bit wet if not undercooked in the center i do like
00:27:37the fact that the chef has stuffed it with the the mincemeat the mincemeat is shining oh thank you i love
00:27:43slicing it paper thin like that i think that's a great idea and added to this dish i think that they
00:27:50were honest and to the point we did our best that's all i can say and see what happened with the
00:27:54score and go from there absolutely judges thank you very much 50 points available in each 25 points
00:28:01for tastes 20 points for the use of the randomizer and five points for the presentation i think we did
00:28:07our best i know we did our best it's anyone's game may the best chefs win we did our best that's all we
00:28:12can do all right chefs they're ready for your scores are in all right let's go see let's go see what it
00:28:19let's go
00:28:23chef kevin chef dale
00:28:36here are scores in savory one team scored a 38 out of 50. the other team scored
00:28:42a 42 out of 50. in sweet one team scored a 36 out of 50. one team scored a 36 out of 50.
00:28:52for a total of 74 to 78. so the winner of a division and the first quarter finalist all-star christmas battle
00:29:02is
00:29:12kevin and david
00:29:14congratulations
00:29:19great job chef chef chef graham you had a couple bumps and bruises here boys we missed some smoke
00:29:27and we're sorry to see you go but you guys are going on carnival cruise line it's so crazy
00:29:34it's been an honor and a and a privilege you had a big win under your belt you got a great
00:29:39cruise coming up and we're sorry to see you go thank you so much
00:29:42thank you guys this is an outrage for fake news no i mean that's amazing we saw their dishes and
00:29:55again great chefs there was my first competition and i thought we did pretty well here too next time
00:30:01we got to finish first that's right that's it gentlemen two away from being the champs this is a big big
00:30:08deal let's go let's go let's go let's take a look at where you're going the winner between the jet and
00:30:17ashley or brit and jonathan competition who do you want i want the top i want the top seed i mean you
00:30:24got either one or two coming at you love it i'm going to tell you guys you really are a dynamic team
00:30:30number four c just took down a number three seed right nobody is safe with you two in the house
00:30:35boogeyman and the dragon slayer are on fire right yeah we'll see you in the next round thank you guys
00:30:45let's go let's go come on
00:30:54did it again congratulations well done thank you sir i mean the dragon slaying duo right here that's a big
00:31:02win thank you this is not easy at any level and when you're going up against legends like your dad
00:31:08said legends like disepi and graham i mean it makes it feel so much better ladies and gentlemen are you
00:31:14ready to meet our next christmas quarter finalists oh this is a big one in the battle for the division d
00:31:23we have the number one seed team the reigning toc champion antonio la faso and icag iron chef alex
00:31:33guarnicelli despite a nail-biter beginning they're still one of the most intimidating teams in the
00:31:40world and this competition how you feeling nauseous yeah when when anyone ever asked me they're like is
00:31:50like are you guys like real friends and like alex and i know things about each other that should
00:31:55never be spoken about and that's when it's like real friendship but she's the most recent toc champ
00:32:01with the queen of competition so the expectation for us is higher right and but it's not as high as
00:32:08the expectation we have for ourselves correct no one no one actually doesn't even touch it normally i'll
00:32:14do some like deep breathing and some like box breathing so if you want to do that for us i'm
00:32:19feeling a little bit more like like let's light it on fire right now bring it on they'll be facing
00:32:24off against the number three c team chef tobias doors on and marcel digner own and they are fresh
00:32:29off an upset victory in round one two innovative dishes that earned high scores from the judges i mean
00:32:36high scores dream team baby let's get it so back in november um tragic incident happened
00:32:43where i was shot 11 times went through five surgeries but you know god still has me here
00:32:50he got bigger plans for me i am just honored by your bravery your courage your strength your
00:32:57perseverance you are just uh you're an inspiration and i'm happy to be here cooking with such an
00:33:03incredible human thank you brother marcel is one of those people that every time i've seen him compete
00:33:09i see him cook with his heart every time that's why i felt like i couldn't have picked a better
00:33:13partner it's iron chef it's clc champ i think this one's for anybody who's ever been underestimated
00:33:21that's what people want to see people like the underdog story yeah so you know i've been known to
00:33:26take down top dogs i feel like we do this then everybody's going to be quaking in their chef boots
00:33:34what did tobias and marcel say about us that they're going to send you home did they say that
00:33:39did they actually say oh tobias and marcel but we never saw them coming oh geez i don't want to go
00:33:45up against them i'm calling tobias and marcel's producer right now they're going to be the team to
00:33:52beat what are we going to do lindsay you're with tobias and marcel right now i am who antonia antonia
00:33:59alafaso i heard that tobias and marcel said that they hope that we go home no no there's no we just said
00:34:04that you guys are the best and that we want to win i feel like this is supposed to be about christmas
00:34:08and elves but you know what now it's on i think it was always on i don't think it was ever off
00:34:13i'm ready all right ready for you all right let's do it
00:34:19are you dreaming of a white knuckled christmas battle
00:34:22i got it for you let's write this up
00:34:29chef tobias has gone from professional athlete to a celebrated executive chef
00:34:35named 2024 chef of the year by the maryland restaurant association
00:34:41and chef marcel vigneron is an award-winning restaurateur
00:34:45and the winner of an incredibly difficult competition that's season one of 24 and 24.
00:34:55and they're looking to beat the odds once again tonight put your hands together for honcho and
00:35:01the wolf team tobias and marcel
00:35:16gentlemen you're kind of an unlikely pair i mean both masters of culinary but two different styles of
00:35:21cooking yeah were you surprised of the first round win no i'm with a phenomenal chef and he didn't do
00:35:29nothing but lift my energy you know i lifted his man so i'm i'm hype
00:35:37how is it working with this guy i guess he's kind of a i mean you never know what to expect with him
00:35:41it's it's absolutely incredible you know we're a little bit of the wild card but the cool thing about
00:35:46that is the other teams can't scout us you know they don't know what to expect they can't get any
00:35:51tape on you there's no there's no tape there's no tape it's brand new out the gate i have to say
00:35:55gentlemen knowing who your opponents are it's going to take every bit of what you have of what
00:36:00you utilized last week to take these two down because they are well as we know probably two of
00:36:07the most powerful chefs in the competition world chef antonia la faso is the executive chef of a socal
00:36:15restaurant empire including the michelin recommended dama and after winning an impressive 12 battles in the
00:36:21toc arena she is now the reigning toc champion her partner of crime the one and only icg iron chef
00:36:31alex guarnashelli is an acclaimed executive chef and legendary chop judge and between iron chef america
00:36:40and alex versus america she has outcooked more than 100 of the best chefs in the country give it up for the
00:36:49the princess warrior and icag t antonia and alex
00:37:05you two have more target on your back than anybody i've probably seen yeah in competition
00:37:13it's really amazing how much experience you have and how ice flows through your veins i did check
00:37:20there was no pulse backstage no pulse backstage here's the good news and the bad news good news is
00:37:26somebody moves on bad news is we all have to go face the randomizer yeah yep ladies and gentlemen to
00:37:31the randomizer right this way lordy lordy lordy this right here in my opinion should be called the
00:37:42wheels of opportunity the wheels of opportunity will commence just do it okay please rip the band-aid
00:37:50all right let's go go in for savory
00:38:01tell me when it's over
00:38:05in the savory category tonight scallops okay okay the mandatory sweet item oh sweet potato
00:38:15abel skeever pan sour and hibiscus okay okay
00:38:25when marcel looks at the wheels and winces
00:38:30this is so bad has everybody worked with an able skeever pin never never what you're gonna do with the pan i have
00:38:36no clue so chefs here's the game plan 40 minutes on the clock two minutes to confer
00:38:44once those two minutes are up you are set to do what you'd like remember one team moves on the
00:38:49other goes home happy holidays go scallops scallops what are you thinking you want to do
00:38:57love that and then for dessert i'm thinking the little fried thing from that avocado
00:39:01is there sweet potatoes and maybe i'll put them in put them in the inside icag antonio la faso i don't
00:39:07know how they actually got put on the same team it seems a little bit unfair but everybody success has to
00:39:13end sometimes you have a favorite dough should i make like little eggs filled with the curd with the curd
00:39:21i think the hibiscus lemon sorbet is part of the salad and the hibiscus of all the duos in here
00:39:28we are probably the ones with the most notoriety i think we have a target on our back i think people
00:39:32would enjoy beating us but we have endured this long because we never stopped competing
00:39:38we're going in five and then just do a hip as three two one bye-bye this is gonna be a battle
00:39:48the savory must use scallops lots of ways that people like to prepare them the key is don't overcook them
00:39:53in the sweet category sweet potatoes anything you want to do with a regular potato do with a sweet
00:39:58potato and uh i think you get a little bit more flavor able skeever pan this this cast iron pan
00:40:04make these great little able skeevers it's kind of like almost like a pancake dough that puffs up
00:40:09because the pan is hot when you add the dough to it and that can take on any form sour this one goes
00:40:14everywhere it's universal the viscous may be something really play into that sour factor this right
00:40:20here can flavor color food because it goes everywhere thanks peel them right so i'm going to take
00:40:27dessert you're going to take savory and i'm going to make able skewers filled with lemon curd and
00:40:32hibiscus sorbet alex cherry alex and i said that we never want to compete against each other we've
00:40:38judged with each other this is the first time we've actually ever competed with each other this is the
00:40:43a-team mm-hmm thank you chef last week we came out on top i'm not gonna lie we needed that notch on our
00:40:50belt not only do we need to prove to everybody else that we can do it but we needed to prove to ourselves
00:40:56that we could do it and now that we've done that the sky's the limit baby here we go
00:41:04so i'm gonna take the savory dish i'm gonna do sweet but i don't think i've ever used sweet
00:41:09potatoes in a dessert uh ever well we've got some gifts under the tree for both savory and sweet the
00:41:15apple skeever pan a little bit tricky you want to make sure you use the apple skeever pan it doesn't
00:41:19turn into the evil skeever pan and i don't know what the able giver pan is ables ables i don't even know
00:41:25how to pronounce it never used it before ever i watched a youtube video like two years ago i think
00:41:31that's about it it's about the extent of my experience this pan the able giver is is is used to make
00:41:40donuts so that's what i'm gonna do uh chef you need anything from the pantry brown sugar and scallions
00:41:48yes chef supplies give me a rundown bud i'm doing salt sear on my scallops and making a thai basil coconut
00:41:58curry love this at my house when i do holiday dinners i create the menus and i'm from maryland and it's
00:42:07pretty cold in the winter time so what's better than a nice hot curry i know when everybody have it
00:42:14for the holidays you know it's going to warm them up and something that goes perfect with curry is sour
00:42:21chef what sauces do you have working here so i'm working a soy and hibiscus glaze
00:42:27hibiscus is a flower like a panic slightly almost sour beautiful floral quality to it gorgeous color
00:42:35and it lends itself very well to sour flavors
00:42:41no that's too bitter oh you got sugar down there yeah sugar sugar up top right here sugar
00:42:50think this is too bitter
00:42:55delicious 29 minutes on the clock
00:42:59if i were a betting woman chef i would say donuts how close am i
00:43:02um you know i'm going to try to make some sort of donut yeah
00:43:06all right i'll just see the ingredients how do you even say the abel keever
00:43:10whatever i don't even know how to say it abel skeever abel skeever i'm going to mix a little dry
00:43:14and mix a little wet you know what i mean it'll come together
00:43:20you got a hibiscus yep yep i got a little bit yep this is a sour dessert so i am going to do a
00:43:27hibiscus tea i'm going to use that as a little dribble drizzle on my donuts i'll think a little passion
00:43:32fruit and with the hibiscus oh i love that make it tropical i like that that's yum
00:43:37chef you ever seen something so cute before look at these things
00:43:41i'm making sweet potato pearls for the inside of the donut poaching my sweet potato in my hibiscus
00:43:48see that chef smelling good chef no we just thought yeah
00:43:51oh yeah tobias can cook tobias cooks with his soul i cook with my heart i got heart and soul written
00:44:02on my vision board at home and i think going against two chefs that are phenomenal like alex and
00:44:09antonia you got to make sure you're cooking with your heart and your soul chefs 20 minutes halfway point
00:44:1420 to go got a good game plan i do fantastic what is the menu antonia the scallops are going
00:44:23to get seared in the abel's fever and then a hibiscus cranberry relish if you will does it get more
00:44:28sour than that i'm hungry i was like really trying to like play the whole christmas thing cranberries
00:44:35feel like christmas and then i was like let's bring parsnips to the party ship what do you got there
00:44:38we've got a little bit of a parsnip and vanilla bean puree for me around the holidays i want to
00:44:45like a puree with everything i want something to like swipe through everything i love the combination
00:44:52of vanilla parsnip oh man that's why i love this show i think that was a dance move where's the
00:45:01hibiscus i have it on your station right here chef looks like we're gonna bloom some hibiscus
00:45:08grabbing some water sorbet chef hibiscus just in hot water hot water sugar and red wine vinegar got
00:45:17it i think it's really cool that we got hibiscus because hibiscus is so sour so there's this nice
00:45:22synergy when you think of sour and you like pucker like hibiscus does that for you it's also a pretty
00:45:28color yeah perfect millennial pink sorbet being extruded from the ice cream machine a little junky oh
00:45:35sour can i have that with some tequila let's test this thing out huh abel skeever not evil skeever
00:45:43abel skeever i don't know it seems a little evil right now i want this donut to be crispy and crunchy
00:45:49on the outside it's like a present you open it up you get the sweet potato and i want the judges to be
00:45:55like oh there you are sweet potato the gift that keeps on giving chef's kiss oh look at that beauty
00:46:02chef yes look at that you've got 10 minutes left what do you think for the scallops yeah for my scallops
00:46:13so the abel skeever pan it's almost like a cast time you know so one thing about cooking scallops is
00:46:19getting a crazy sear on the scallops the bottle of that abel skeever pan flat no using the pan is
00:46:27tricky because it's kind of getting like the rim of the scallops char but it's not getting the middle
00:46:32part charred never cooked a scallop in an abel skeever pan but i can imagine to be a little bit careful
00:46:36yeah he's got it so much abel skeever pan action happening chef plan for the evil skeever pan yeah i'm
00:46:44gonna sear the scallop in it the scallops are the star of christmas what she's doing is making
00:46:49really slow resting that scallop deep and it's really hot because otherwise cooking the scallops
00:46:55is getting cooked on the side just got to get it nice and dark in there we'll be okay chef what do
00:47:02you got here this is a true abel skeever batter all right i love it as only you could do chef the abel
00:47:06skeever batter inherently is not sweet or salty it's basically a neutral batter
00:47:11you're good yeah first batch of evil skeevers yeah i'm using the equipment for what it is i love
00:47:22that oh look oh great we have a true evil skeever batter taking shape in the evil skeever pan and then
00:47:29we're gonna rotate i think it's wild that marcel and i both are making fatal skivers and that to buy
00:47:35seared scalps and use seared scalps in the able skiver i usually try not to pay attention to too much
00:47:40what's happening on the other team but if i do notice that tobias the scallops may look a little
00:47:45lighter than mine i think that's gonna be the difference
00:48:00nine minutes huh nine minutes nine minutes her tip chef tobias what's the plan for this rice i'm
00:48:10doing some lime rice real smart i want to make sure that i got lime zest and lime juice in my rice so
00:48:17you're getting more sourness tobias and i we are overachievers we use the randomizer multiple times so i am
00:48:25taking my sweet potato scraps a touch of heavy cream a little bit of sugar and then i make a sweet
00:48:31potato puree because in the back of my mind i can already hear the judges i'm not really getting the
00:48:36sweet potato then where's the sweet potato i'm not really getting it even though it's like it's on the
00:48:42inside of the donut i'm feeling good i'm feeling good i'm feeling good you good chef's final five
00:48:49minutes of competition five to be plated chef what do you got a little bit of a fennel and meyer lemon
00:48:56orange herb salad fennel and orange and sour and all that goes together and so i'm like oh this whole
00:49:03party's gonna make so much sense hi cg how are you feeling uh okay good talk sorry i'm sorry no no you
00:49:09got things to do i apologize i'm cooking the sweet potato down with cream i actually added a lot of
00:49:14honey and sugar and then i puree it and then i go make the lemon curd for the able skivers and i realize
00:49:23like i'm pretty behind do you need both of you quake i can't talk i'm definitely behind it's right then and
00:49:29there i was like i'm i may not finish three minutes three to go puncho and the wolf time for me to plate
00:49:36i just start with my curry i add my rice to the middle of the bowl three scallops a piece my hibiscus
00:49:42soy glaze then i finish with a wedge of lime just to give it that one last bit of sourness check check
00:49:50check so i got my sweet potato puree down i've got my donuts right on top of that oh yeah these are
00:49:57perfect baby i got my hibiscus syrup little jackson pollock zigzag bam bam bam
00:50:02work of art right time i want this dish when it gets in place in front of a judge they feel like
00:50:08they're opening up a present on christmas morning you know what i mean i want them to be like damn
00:50:12that's a good wrapping job on this present two minutes chefs two to go i put the lemon curd into
00:50:19a squeeze bottle and i look over and you have all your bowls and you are ready to plate i'm definitely
00:50:25behind just start plating i was like let me get my plates done so that i can jump over to alex and help
00:50:31her finish plating so i just do like a little swish of that parsnip puree two scallops big dollops
00:50:36of cranberry hibiscus relish and then that fennel salad right to finish i put the sweet potato
00:50:42puree on the plate then i put the sorbet on the side i'm not gonna make it tell me what you need i'm
00:50:50right here now you have to talk put the cherries on the plate yep yep on the empty side what's next
00:50:57over there the passion fruit powder see them over here right here yeah on the ice cream on here on
00:51:02here got it on here 30 seconds go go go okay this need to go on the plate how much on the plate
00:51:09how many each two each then i put abel skivers filled with the lemon curd down dusted very liberally
00:51:16with the passion fruit powder five four three two one
00:51:26yeah baby yeah
00:51:30all right teams great battle lots going on this is going to be close thank you very much excellent job
00:51:35um that was insane yeah it's really hard
00:51:45that abel skipper was uh a trick yeah yeah yeah but we were using it before it was like okay
00:51:52but we were willing and able yeah
00:51:56their plates are like buttoned up his scallops aren't seared but his but his plate looks but it's like rice
00:52:02curry what's sour about a curry though nothing i'm worried my plate's too sour i'm actually worried
00:52:06my plate's too sour okay i need to get this apron clean for the next round i don't think my dish was
00:52:11too sweet this time i think we got that sourness but sweet enough ladies and gentlemen please welcome
00:52:17back our fantastic judges the one and only chef susan fenegar
00:52:21it couldn't be enough sour for her she is we are set right
00:52:28chef judy ju oh i love judy ju i made the perfect dish she loves lunch and chef jeffrey zikarian
00:52:35jeffrey zikarian's gonna love my vanilla persnip puree tough judge very tough judge
00:52:42tonight the randomizer offered up scallops for the savory the sweet received sweet potato the equipment
00:52:48that both dishes shared was the abel skeever pan zikarian doesn't even know what an abel skeever
00:52:53is he's like what is that that was my reaction too buddy style tonight is sour again for both dishes
00:52:59and the wild card ingredient was hibiscus in both dishes i learned the word abel skeever in 42 years
00:53:07of cooking i've never heard of that all right here to present the first chef's dishes toc champ tiffany
00:53:14phase there comes a time in every holiday celebration when family is around too long and things get
00:53:19sour on your right i present to you a sour curry of hibiscus lemongrass and lime leaf with sour lime
00:53:26rice and abel skeever seared scallops as we're moving into the sweeter part of the still sour program
00:53:34we have abel skeever donuts roasted and flipped all in the abel skeever pan inside of our donuts you
00:53:41will find a sweet potato that has been poached in hibiscus glaze the carrying looks impressed
00:53:46underneath the abel skeever donuts you will find a sweet potato puree on top friends you will find
00:53:52a hibiscus glaze to finish your abel skeever donuts this is like right up my alley i love this dish
00:54:03the spice element and the acid element in the curry is really delicious and the hibiscus works well in
00:54:09the sauce the scallops are cooked perfectly whose scallops were pale white i love spicy things
00:54:15yeah i love spicy things so this is just singing to me yes the sourness of the dish really sings
00:54:22it's tasty i want to go back for more we're getting rave reviews i only wish it had a little bit more
00:54:27color on the scallop it's just a bit blonde and anemic on one side thank you cooking uh scallops in the
00:54:35abel skeever i said it there you go it needs caramel and that's the sear but the flavor is just off the
00:54:41chart i go back and back and back but i mean these are two completely different dishes this is kind of
00:54:48sloppy and yummy and this is beautiful and instagramable but i had one bite i didn't want to go back to it
00:54:55it's interesting it's got the smoothness of the sweet potato and then the balance of the hibiscus the
00:55:01sourness sort of comes out i think the donuts are under seasoned for me maybe a touch of salt would
00:55:06have brought the flavor out and balanced it better oh i like the sourness seeds and the sweet potato
00:55:12in there works really well the donut i agree with susan there's a lack of seasoning i actually think
00:55:17it's sugar i think it needs a bit of sweetness first time too sweet today i'm not sweet enough but
00:55:22the donut is very well cooked it's nice and fluffy overall a very good effort okay okay thank you very much
00:55:30judges score cards in front of you 50 points available for each dish 25 points in taste 20
00:55:35points in the use of randomizer and five points in presentation i held back on the sugar you know
00:55:41what i mean because it's like it's supposed to be a sour dish listening to susan i'm like we're done
00:55:46we're cooked like we're going home as we went down the road i felt like we have a chance there's
00:55:51definitely a chance here to present the second team's dishes the one and only wild card jester
00:55:55morning thank you guys nobody talk let's start with the savory dish scallops cooked entirely in
00:56:00the able skeever with sour cranberry you will find hibiscus as the pickling liquid in the cranberries
00:56:06and then also a parsnip and vanilla puree you'll also notice the flavors of meyer lemon orange known for
00:56:13their sour tart nature on to the sweets here we have lemon curd filled able skeevers is it a
00:56:20a donut it's an evil skeever chef oh sorry i thought the pan was called an able skeever it makes an able
00:56:28skeever okay uh so yes lemon curd filled the evil skeevers accompanied by a hibiscus sorbet the sweet
00:56:37potato was blended with some cream you're also going to notice those sour ingredients some red wine vinegar
00:56:44in the sorbet you have the hibiscus in the sorbet lemon in the lemon curd
00:56:50i mean first of all cooking a scallop is very hard because it's all protein one minute too much one
00:56:57minute too little you get mush but this is a superior cooked scallop i agree scallops are gorgeous
00:57:04really cooked perfectly i would have liked to have seen more use of the hibiscus give me more of the
00:57:10hibiscus flavor they're so tart and maybe a little bit more acidity oh my god the entire plate has lemon
00:57:17on it this dish with the scallop is very good but it lacks acid and the theme of the day here is sour
00:57:23and it's just not sour enough it's very tasty but i think it's just a little bit off in terms of the
00:57:28theme and then we come over to the dessert the combination of flavors the sweet potato is sweet
00:57:33it's it's standing up on its own and the donuts really are very well cooked they're they're fluffy the only
00:57:38thing i don't love is is the plating with all this other colors going on i think it would have been
00:57:43better on a white plate i love the hibiscus sorbet the color's fabulous and the flavor there's really
00:57:50wonderful but if sweet potatoes ingredient i don't have quite enough of it i think it's a delicious
00:57:56dessert it's like a rocket ship of flavor like really really good the little abel skeever stuff with
00:58:02lemon and sweet potatoes sweet enough each little flavor here is just completely well thought out
00:58:08i love it okay judges thank you very much again two score cards for you dear santa do you hear what
00:58:16they said they really like those dishes perhaps their dishes were delicious but it seemed like they
00:58:24didn't check as many boxes as we did all right chef scores are in all right all right let's go let's go
00:58:32let's go find out all right ladies and gentlemen final battle of the evening what a doozy let's get
00:58:40into the scores let me bring out the chefs chef tobias chef marcel
00:58:44ladies and gentlemen i've got good news and i've got bad news
00:59:01good news is somebody is going to win tonight the bad news is this is a one point difference
00:59:10one team scores 38 out of 50 savory 41 out of 50 in sweet for a score of 79 the other team scores a 43
00:59:28out of 50 in savory and a 37 out of 50 in sweet for a score of 80. ladies and gentlemen the winner of the
00:59:39the quarter-final battle between antonia and alex head team tobias and marcel is
00:59:50tobias and marcel
00:59:56congratulations
01:00:00good luck thank you chef
01:00:02congratulations
01:00:05to my iron chef and to my toc champ a one point difference is literally so thin
01:00:13and i think you work together incredibly well i think your food was fantastic so love you both
01:00:18and thank you very much thank you thank you i think you did great can i just say it was my absolute
01:00:32pleasure and honor to cook alongside you i love you you're my friend same holiday spirit all the things
01:00:39like great we went out there and did our best and that's it finally we hugged i love you okay merry christmas
01:00:46well gentlemen
01:00:49you just took down
01:00:51the two most powerful chefs in this complete off the hook out of bounds ridiculous competition
01:01:00and gentlemen you are moving in
01:01:03to the semi-finals
01:01:13what it really takes to be a chef is to work with the team
01:01:17right and this competition is actually testing teamwork and i think that's where we're excelling right
01:01:23now it's like when you play in the nfl you playing with tom brady you got to play
01:01:27the best game you can play and i know i'm with one of the greats
01:01:32tonight was one of them nights where i you know i feel alive right now you are alive alive well and kicking
01:01:43and now sitting in front of you for the championship
01:01:48is either going to be maylynn
01:01:49and nene or the voltagio brothers michael and brian
01:01:56who do you want maylynn and nene or michael and brian
01:02:00either one i'm just ready right now man congratulations
01:02:03huncho and the wolf give it up for tobias and myself congratulations guys
01:02:17oh man we did it again we did it again baby oh two teams have earned their spots in the upcoming
01:02:32semi-finals join us next time when our remaining quarter finalists join the fray and battle for the
01:02:38last two spots in the final four oh my god that's beautiful ryan do you have my serrated score tonight
01:02:44is the highest score thus far here on tournament champions let's go all-star christmas
01:02:53christmas
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