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00:00:00We've turned the TOC arena into a winner's wonderland.
00:00:04And tonight, the quarterfinals continue as our remaining four teams battle for a spot in the final four.
00:00:10TOC OG chef Jet Tila and banking champ chef Ashley Holt.
00:00:15Oh my god, they're beautiful!
00:00:17Take on competition warriors chef Britt Resigno and Chicago's Jonathan Sawyer.
00:00:22Oh, Sawyer.
00:00:23Good, right? It's delicious.
00:00:24And then TOC four champ Mei Lin and her BFF chef Nini Nguyen take on Baller Brothers chefs Michael and Brian Votaggio.
00:00:32Wild card ingredient, candy canes.
00:00:35Yay!
00:00:36There are individually wrapped candy canes, which I think is mean.
00:00:40I would like to beat a Votaggio brother once in my career before they retire.
00:00:44I don't think they'll ever retire.
00:00:46Which team will jiggle all the way to the title?
00:00:49Whoa!
00:00:50Oh, it's perfect.
00:00:51The trophy.
00:00:52Brian, do you have my serrated?
00:00:53Again, big bucks for charity.
00:00:55And thanks to Carnival Cruise Line, $100,000.
00:00:59This is Tournament of Champions All-Star Christmas.
00:01:12Welcome to night five of the biggest holiday competition in culinary history.
00:01:18Are you ready to meet the next quarterfinal contenders?
00:01:23In the battle for the C Division, we have the number one C team, four-time TOC finalist Jet Tila and baking champ Ashley Holt, who cinched the win in the first round with her combination of veteran know-how and rising star power.
00:01:41Tis the season.
00:01:41Seriously, man.
00:01:43It was a tough battle.
00:01:44Yeah, yeah.
00:01:44Can I just say thank you for saving my butt?
00:01:46In the suites, one team scored a 44 out of 50.
00:01:51The winner is Jet Nashley.
00:01:54Yeah, yeah, you really did.
00:01:59Happy to come through.
00:02:00But the road gets tougher.
00:02:01We've known each other for quite a long time.
00:02:03She was my producer on the Today Show many years ago.
00:02:05She is one hell of a pastry chef.
00:02:07We're here to make some magic and kick some ass.
00:02:10They're up against the number three seed team, Chef Britt Brissigno and Chef Jonathan Sawyer.
00:02:15These two have taken the competition world by storm on their own and have emerged now victorious in their very first battle as a team.
00:02:23Nervous.
00:02:24Man, this is another big pastry chef.
00:02:27Yeah.
00:02:28Real pastry chef moves.
00:02:29Look at this.
00:02:30Oh, yeah.
00:02:32She's bad and boozy, baby.
00:02:34Britt and Jonathan.
00:02:36It was nice to take one down, but then to have to go right into another one is going to be tough.
00:02:41Truly.
00:02:42The game plan has always been I'm going to lean sweet, he's going to lean savory.
00:02:46I know neither of them specialize in pastry, but they clearly know what they're doing.
00:02:50But they're not going to do as well as you, so no big deal.
00:02:54You just have to save us again.
00:02:55I saw them earlier.
00:02:55I was like, it's good that you get to see your family tomorrow, right?
00:02:59I really love our strategy.
00:03:00Helping each other, shopping for each other, tasting for each other, communicating, really yielded the results that we got, which is a dub.
00:03:07I mean, bada boom?
00:03:08Bada bing.
00:03:09Chefs, they are ready for you.
00:03:11All right, let's go.
00:03:12This is it.
00:03:12Let's go.
00:03:13Let's do this.
00:03:14Let's go.
00:03:15Are you ready to see these chefs deck the randomizer?
00:03:22And then let's light this up.
00:03:24Chef Riversigno is the executive chef and a co-owner of a four-diamond Italian restaurant.
00:03:32Chef Jonathan Sawyer, he is a James Beard Award winner for Best Chef Great Lakes.
00:03:38Put your hands together, or the angry Italian and the bearded baller, Team Britt and Jonathan.
00:03:45Let's go, baby.
00:03:46Let's go.
00:03:54You two are great friends.
00:03:56You met here at TOC4.
00:03:58Since then, you've gotten married, you've opened a restaurant,
00:04:01you've come up there to help,
00:04:03and they are like stepbrother and sister.
00:04:07Literally.
00:04:07I mean, if you've seen the movie,
00:04:09it's what's going on over here in real life.
00:04:11You're going up against the number one seed.
00:04:13Concerned?
00:04:14Always.
00:04:14You have to be concerned,
00:04:16because your opponent, you know who they are.
00:04:19Chef Jet Tila is a master of Asian cuisine
00:04:22who has opened over 20 restaurants across the U.S.
00:04:25Now, he has an Emmy and a James Beard nomination
00:04:28his teammate, Chef Ashley Holt,
00:04:30is the owner of a luxury cake shop.
00:04:33Give it up for the Jetster and the Sugar Monster.
00:04:36This is Team Jet and Ashley.
00:04:47How are you doing, guys?
00:04:49How are you feeling as a TOC rookie?
00:04:51I'm just in my zone, blinders on,
00:04:53and just, yeah, doing my best.
00:04:56There's equal weight in this competition
00:04:58between the savory dish and the sweet dish,
00:05:01and I think Jet is not crazy to bring in a ringer.
00:05:05This is going to be the kind of kickoff I want tonight
00:05:07for week five,
00:05:09and all I can say about that
00:05:11is let's take it to the randomizer right this way.
00:05:23Once again, chefs, as you know,
00:05:25the randomizer will determine
00:05:26the savory ingredient for one dish,
00:05:28the sweet ingredient for the other dish,
00:05:31but the equipment, the style, and the wild card
00:05:33will be included in both dishes.
00:05:36Well, let's just get right to it.
00:05:38Going for savory.
00:05:39Oh, my God.
00:05:44Going on protein.
00:05:47In the savory category, lobster.
00:05:50For the sweet category, carrots.
00:05:52Okay.
00:05:53The equipment, wobble iron, herbaceous,
00:05:57and panettone.
00:05:59Okay.
00:05:59I got this.
00:06:00I'm going to give you two minutes
00:06:01to stand and confer with your partner.
00:06:04Go.
00:06:04I'm going to do a Thai herbaceous lobster,
00:06:09so it's going to be double stir-fried.
00:06:10It's been working so far.
00:06:12I'm staying sweet.
00:06:13He's staying savory,
00:06:14and we're just trusting each other
00:06:15to just stay in our lane.
00:06:16I'm going to steam the carrots,
00:06:17turn it to a puree,
00:06:19mix it into a carrot mousse.
00:06:20Lucky for dessert, carrots are really delicious.
00:06:24You can get a lot of this beautiful sweetness
00:06:26and caramelization from them.
00:06:28Wow.
00:06:29Wow.
00:06:32Yes.
00:06:33We're going to play like we have nothing to lose,
00:06:35because we have nothing to lose.
00:06:38We got this.
00:06:38Nothing to lose.
00:06:39Nothing to lose.
00:06:40Three, two, one, go.
00:06:43Bye-bye.
00:06:47Lobster and Christmas Eve.
00:06:48It's kind of like a hand-in-hand.
00:06:50Carrots for the sweet dish.
00:06:52It can be cooked.
00:06:52It can be raw.
00:06:53Waffle iron.
00:06:54I've seen this do some real damage on folks.
00:06:57They can't just go do something with it
00:06:58and then go finish the cooking somewhere else.
00:07:00Herbaceous foods.
00:07:01Herb or herb-like.
00:07:03Fresh or dry.
00:07:04And then panettone is a sweet, dome-shaped,
00:07:07traditional Italian Christmas bread.
00:07:09Kind of like our fruitcake, but way better.
00:07:12I totally let Ashley down last week with over-seasoning,
00:07:15and I can't let that happen again.
00:07:17Not letting you down really helps me not overthink.
00:07:22Turn up the confidence.
00:07:23We're taking this home.
00:07:25Sawyer, leave some herbs for the rest of us.
00:07:27I got juicer up front.
00:07:29Heard.
00:07:29Our game plan going forward is work as a team.
00:07:32Talk, talk, talk.
00:07:33Taste, taste, taste.
00:07:34Panettone.
00:07:36Carrots up front.
00:07:37I got your lobsters.
00:07:38Together, we make one.
00:07:42Where are we headed with this, Chef?
00:07:43Panettone waffle with some thyme and some carrot tops.
00:07:47I'm making like a bread pudding in a sense.
00:07:49I am wanting to make an herby panettone waffle,
00:07:54make a trifle, cook those carrots down,
00:07:56make a beautiful carrot mousse.
00:07:58The pitfall of carrots is making sure they're cooked enough
00:08:00to actually draw that sweetness out of them.
00:08:02Honestly, I'm going back to exactly how I make my daughter's honey carrots every night for dinner.
00:08:07Put them in a bowl of water and put it in the microwave while I'm making her other food.
00:08:11Next up, I have to get my waffle batter made.
00:08:14Panettone is kind of like a moister brioche.
00:08:19I truly have never understood the hype of panettone.
00:08:22It's like, everyone seems to love it.
00:08:26I'm tasting this and I'm like, okay, I've been sleeping on panettone.
00:08:30It's really good.
00:08:31Cut this up and serve some to the audience so they can taste it.
00:08:37You have to find out how to share that.
00:08:40Share one piece as a couple.
00:08:43A croque monsieur made out of that.
00:08:46This randomizer is telling me to make this Hong Kong style lobster dish called Typhoon Harbor lobster.
00:08:54My lobster tattoo.
00:08:55Hopefully it'll bring us good luck.
00:08:56See this, bud?
00:08:57What do I do?
00:08:59Oh, yeah, there you go.
00:09:00Speaking of lobsters, I happen to have one right here.
00:09:04Woo!
00:09:05I'm going to use that panettone in the waffle iron and make breadcrumbs to make this crunchy.
00:09:10Because panettone is so moist, I need to get this dry and crispy into breadcrumb texture
00:09:16and I start toasting it with some oil in the waffle iron.
00:09:20I hate the waffle iron.
00:09:21I have no idea what to do with it.
00:09:22You don't cook your whole lobster in a waffle iron, Jet Tila?
00:09:26If we use it in a too obvious way, I think we can get dinged.
00:09:29If we don't use it enough and we don't use it enough, we can get dinged.
00:09:32The waffle iron in here, it has spelled victory and it has spelled demise for countless of qualified chefs.
00:09:39A lot of cats see this waffle iron and tremble.
00:09:43Live main lobsters.
00:09:52A pre-cooked lobster live main is not what you're looking for.
00:09:55So much they could get out of this from the tamale in the body to breaking down the legs to making...
00:10:01Now I have to break down four whole lobsters.
00:10:05Sorry.
00:10:07Multiple...
00:10:08All the way over here, dude.
00:10:10Wow.
00:10:10See that?
00:10:11So sorry, guy.
00:10:13Whole lobster.
00:10:14I love this ingredient.
00:10:16I've been working with whole lobster since I was a kid, literally.
00:10:19The dangers here are having to fabricate or break down the lobster.
00:10:22You get it all done in time.
00:10:24I'm going to use the bodies for sauce.
00:10:26I'm going to take the little heads for the plate.
00:10:27So I start this sauce base.
00:10:30I mount a ton of butter in and then green and red chilies.
00:10:34And then I take the chopped up lobster bodies because I really want to build a rich sauce with this.
00:10:40Not everybody eats Christmas turkey or prime rib.
00:10:44This has been a lot of the Tila family holiday dinners.
00:10:47We close up the shop and then we go to the Chinese restaurant and that was our Christmas dinner.
00:10:53Chef, are you savory?
00:10:55Mostly, yes.
00:10:56I have a hard time thinking about anything except for waffle and waffle.
00:11:02Chicken and waffles?
00:11:04Lobster and waffles.
00:11:06I love it.
00:11:07Talk to me about a savory dish.
00:11:09I'm going to do a lobster and waffle combination.
00:11:12I'm going to make a panettone waffle, sort of like in the flavors of stuffing.
00:11:16It's time to butcher lobsters.
00:11:17Starting a stock from those bodies and pernode and garlic and herbs.
00:11:23And then I start blanching the lobsters.
00:11:25I'm going to blanch these lobsters really quick, Britt.
00:11:27Wait.
00:11:28Shock them and then move on to the next step.
00:11:30Heard that, heard that, heard that.
00:11:31Lobster waffles for Christmas breakfast again, Dad?
00:11:34Chef, I got your diced panettone here.
00:11:36We have carrots.
00:11:38Your instinct is like, oh, go carrot cake, go carrot cake.
00:11:41But we're creative.
00:11:43We're innovators.
00:11:44We're doing a tiramisu.
00:11:45I have to dry out this panettone, get it into the waffle iron so I can really dehydrate
00:11:50that panettone so that it has a chance to soak up my coffee mop.
00:11:56Christmas time.
00:11:57I look forward to my first loaf of panettone every single year.
00:12:01It's cold outside, the fire's going, the stockings are hung.
00:12:05Sawyer, throw me a thing of cream cheese.
00:12:10It's my boy.
00:12:11I need to make a sabayon first.
00:12:13So I'm going to take egg yolks and sugar and I'm going to whip those until they're pale.
00:12:17See you, little buddy.
00:12:18I'm going to add my marscapone cheese to that.
00:12:20And then I've got to start working on my heavy cream so we have a nice, light, fluffy dessert.
00:12:28That's awesome.
00:12:30Good?
00:12:30Where's the herbs at the end?
00:12:32Ooh, got you.
00:12:34I want to finish my cream with a little bit of lime leaves.
00:12:37I think it adds a little freshness.
00:12:39I'm also going to use basil because I really want to hit this herbaceous note.
00:12:44I'm going to make an herbaceous sofrito.
00:12:46Tarragon cell relief chervil in, it's going to go into that panettone batter.
00:12:50I know that we can use the pulp and the juice in both of our dishes, so I want to make sure that I'm reserving both.
00:12:57Smart.
00:12:58I'm going to use the carrots as well.
00:13:00Even though we really don't need to.
00:13:02I love it.
00:13:03We're hitting the randomizer from every single direction.
00:13:05You got eggs over there?
00:13:07Yeah.
00:13:07All of that is going to be combined with the panettone, and that's what's going to go inside of the waffle maker.
00:13:12Best timers ever.
00:13:13There's no soft draw here.
00:13:14There's no one that, when you look at them and you say, that's an easy W, because it doesn't exist.
00:13:19But these two are the number one seed for a reason.
00:13:22They are absolutely acclaimed.
00:13:23You know that there's a doomsday coming for one of us chefs.
00:13:27Chefs, halfway point, 20 minutes.
00:13:29Let's go!
00:13:33Give it up.
00:13:34Team Michael and Brian!
00:13:36Team May and Nene!
00:13:38You got me stock?
00:13:40What?
00:13:40Stock?
00:13:41Brian, do you have my serrated?
00:13:42And a one-point difference.
00:13:45Of course.
00:13:47Once the panettone is nice, toasty, crispy dry, I throw that in the food processor until I get a perfectly gritty panettone breadcrumb.
00:13:56And then I'm going to sift it.
00:13:58I'm going to make a Hong Kong herbaceous lobster stir fry.
00:14:01Into the edible pieces of lobster, I add that panettone breadcrumb.
00:14:06Fine.
00:14:08Bouillon, cornstarch, fried alliums.
00:14:10What else?
00:14:10Fried garlic, fried shallots, and basil.
00:14:14Going to the fryer with all those guys.
00:14:15Heard.
00:14:16And here's my panko, panettone panko.
00:14:18Smells good in here.
00:14:20I'm making like a bread pudding, in a sense.
00:14:25I'm making a custard that I'll pour over to the panettone, let it hydrate for a bit.
00:14:31Where are we headed with this, Chef?
00:14:32Bread pudding territory?
00:14:33All right, right now, yeah, panettone and waffle with some thyme and some carrot tops.
00:14:39And I get some carrots shredded, cook that down with some butter, some more thyme, and some basil.
00:14:44Base is really beautiful when you cook it down.
00:14:46And it brings out a really nice sweetness to it, and it pairs really wonderfully with the carrots.
00:14:50The trick with the waffle iron, just don't burn it.
00:14:53Like, don't overfill it, and just keep an eye on it.
00:14:56What's going on in the mixer bowl?
00:14:57I'm going to get some heavy cream whipped.
00:14:58Just have it set to the side.
00:14:59There we go.
00:15:00Now you're good.
00:15:01Steam carrots are done.
00:15:04I'm going to blend it up with a little bit of cream, get it nice and smooth.
00:15:07And once that's cool, I'm going to fold it into my whipped cream cream-fresh mixture.
00:15:12Being in this type of competition with this caliber of chefs, it's, like, it's next level.
00:15:19It's, like, no matter how proud I am of what I've made, I also have to put it against the team right next to us cooking phenomenal dishes.
00:15:27I really need to button myself up here and make a seamless, perfect dessert.
00:15:32You're good.
00:15:32Let it go, let it go, let it go.
00:15:33A little more, a little more, a little more.
00:15:35One more minute, please.
00:15:36Now I'm going to take care of these lobsters.
00:15:40After I butcher them out of their shells, they are perfectly cooked.
00:15:43We do not want to raise the temperature at all.
00:15:46So I'm going to make a little vermonté from the seafood broth, folding in those herbs that are still going to steep at the last second.
00:15:52And then I'm going to mount a bunch of butter in there.
00:15:54I'm putting the lobster in there.
00:15:56Oh.
00:15:58Waffle, waffle, waffle.
00:15:59Waffle, waffle, waffle.
00:16:01Whoa.
00:16:02Nice waffle, chef.
00:16:03I love this.
00:16:04I love this.
00:16:04You want to taste it, and then I'll put another one in right away.
00:16:08Oh, it's perfect.
00:16:09It's beautiful.
00:16:10So herby and yummy.
00:16:12Dangerous.
00:16:13Yep, yep, yep, yep.
00:16:15Holy moly, that's good.
00:16:17I toasted the panettone and the waffle iron.
00:16:19That's going to be my lady fingers for the tiramisu.
00:16:23One of the most important components to a tiramisu is your coffee, liqueur, gastrique situation.
00:16:30We're going to take our carrots, we're going to juice them,
00:16:33and then we're going to reduce that juice down so we can concentrate the carrot flavor.
00:16:37And then what is tiramisu without espresso?
00:16:40Do we have instant coffee?
00:16:42I think the coffee is going to really bring out that parrotiness in the carrot.
00:16:47And then you add a bunch of coffee liqueur.
00:16:49There's some essence of that carrot in Kahlu.
00:16:52I never knew I'd ever do that, but when you taste it, it kind of can't.
00:16:55Yeah.
00:16:55Carrot juice espresso is something that I've never even imagined before, let alone heard of.
00:17:01So I'm ready to put together this tiramisu.
00:17:04I'm going to start first with a piece of panettone.
00:17:07I'm going to soak that in my coffee carrot, gastrique.
00:17:10I'm going to put gobs of this beautiful tiramisu lime leaf yumminess on top.
00:17:17Another layer of the panettone.
00:17:20Another layer of the soak.
00:17:22And then one more layer of that cream.
00:17:24And I'm going to get that in the blast chiller.
00:17:26Blast off.
00:17:27I got a hand, Chef.
00:17:28What you need?
00:17:29Chef, what's in the blender?
00:17:30That's the carrot lobster emulsion.
00:17:33A little bit of cara cara orange.
00:17:35It's going to be a bunch of butter.
00:17:37Knob or daddy?
00:17:38Daddy.
00:17:39Butter, daddy, please me.
00:17:41Put some basil in there.
00:17:42You got a basil carrot butter to go with a butter poached lobster.
00:17:46Oh, Sawyer.
00:17:47It's good, right?
00:17:49It's delicious.
00:17:50I need an herb salad.
00:17:51I'd love a pickled carrot if we got it.
00:17:53Pickles.
00:17:54Boom.
00:17:54Okay.
00:17:57Woo!
00:17:58I flambe a ton of cognac, which really intensifies all those lobster and herb flavors.
00:18:04I've never attempted this much craziness in a cooking competition, ever.
00:18:10This dish in a high-end Hong Kong Asian restaurant would probably take 30, 40 minutes.
00:18:15And for one lobster, and now I'm trying to make four lobsters at once.
00:18:19I'm going to blend the bodies together because I want all those little bits of flavor in the lobster.
00:18:26You guys good?
00:18:27How are we doing?
00:18:27All right?
00:18:29And now I have my stir-fry sauce.
00:18:32Once that lobster is first fried, I remove it, and now I'm going to build the actual stir-fry.
00:18:37Are you going to make any for the judges or just for me?
00:18:39I got it for you.
00:18:40Jeez.
00:18:41Yeah, it's all you.
00:18:44I start two walks.
00:18:48Very slippery here, team.
00:18:49Careful.
00:18:50To the lobsters, I add that amazing sauce that I strained out.
00:18:54Thai cuisine.
00:18:55We call ourselves the king of herbs.
00:19:00I really need to reinforce this herbaceousness here.
00:19:04Back up, everybody.
00:19:06Stand back.
00:19:06To finalize that herbaceous point, I want crispy basil, so I throw a ton of Thai basil in the fryer, and that's going to be a garnish.
00:19:14Can I use that fryer?
00:19:15Absolutely.
00:19:16Oh, you got your herbs in there?
00:19:17Yeah, move them to one.
00:19:18Move them over to one.
00:19:19Chef, we have 10 minutes.
00:19:2110 minutes left in the competition.
00:19:23Chef Ashley, what's the plan for the toasted pentatone?
00:19:26I'm going to slice them in half and use it to layer a trifle.
00:19:31Oh, my God.
00:19:33I like pentatone now.
00:19:34That's delicious.
00:19:35I think this pentatone and waffle iron was a big kiss for both teams.
00:19:41This is anybody's game right now.
00:19:42With the carrots, I don't want to just use it in one application.
00:19:46Candy carrot coins are a really nice way to add an elevated touch to a dish.
00:19:50Candy carrot coins, Chef?
00:19:51Correct.
00:19:51Just cook it down in some simple syrup with some other flavorings if you want, a couple sprigs of thyme.
00:19:57Herbaceous.
00:19:58I've got to hit this one over the head, too.
00:20:00Fried herbs are actually really beautiful to have on desserts.
00:20:02It's going to be another layer of hitting that randomizer that's going to work in our favor.
00:20:07Teams, five minutes to go.
00:20:09What place are we using?
00:20:11Is this holiday enough?
00:20:12That's holiday.
00:20:13We have to put the waffle down.
00:20:15Then we have to stagger the claw over top of the tail so they don't move.
00:20:19Pickled carrots in the salad?
00:20:20Mix our salad, place that right off to the edge.
00:20:25Here, here, here.
00:20:26Then the Butter Daddy comes through with the carrot basil butter over top.
00:20:30I still have my tiramisu's in the blast chiller.
00:20:34Dust it with cocoa powder.
00:20:35A little crumble of that panettone with sugared basil on top.
00:20:40It looks beautiful.
00:20:41Two and a half minutes, two and a half.
00:20:43What do you give me to Ashley, guys?
00:20:44She's amazing.
00:20:45You won.
00:20:47I have my trifle glasses, and I'm going to layer in some of the crumble on the bottom
00:20:51to make sure there's some texture down there.
00:20:53I have my mousse in a piping bag.
00:20:56Pipe a nice, beautiful rosette.
00:20:57What do you think?
00:20:58We leave it whole or slice it?
00:21:00Trust your gut.
00:21:01Trust your gut and just go for it.
00:21:02Add in my waffles, more crumble, and I'm looking at this.
00:21:07It's nice.
00:21:07I need something else.
00:21:08I have to make some whipped cream really quick.
00:21:11Finally, to top it off, the candy carrot coins.
00:21:1440 seconds.
00:21:14I start plating by rearranging the lobster bits on a plate, but each piece has a beautiful
00:21:22nugget of lobster that will release easily.
00:21:29I top the lobster with the stir-fried onions and chilies and basil.
00:21:34Oh my God, that's beautiful.
00:21:36Three, two, one.
00:21:38It's time for the chefs to make like a Christmas tree and go light up your trailer.
00:21:47Thank you very much.
00:21:48Great job, chef.
00:21:50Adios.
00:21:56I was behind all the way until you jumped in.
00:21:59I got you.
00:22:00Honestly.
00:22:00I didn't know if I was going to get it done, man.
00:22:02You seemed to have a clear vision the whole time.
00:22:05I didn't know I was going to get it done either.
00:22:06You happened to the last second.
00:22:10All right.
00:22:10It is time to meet our world-class judges.
00:22:14First, we have the internationally revered restaurateur, former pastry chef, Gordon Ramsay,
00:22:19and first female iron chef in the UK.
00:22:22She's legendary.
00:22:24Chef Judy Chu.
00:22:25Oh, yes.
00:22:29Someone who knows my food.
00:22:31She's a true legend.
00:22:33I got chills.
00:22:34Next, we have legendary chocolatier, James Beard Award-winning pastry chef and head chef on Nailed It.
00:22:42No way.
00:22:42Shut up.
00:22:43No way.
00:22:45Jacques.
00:22:45Chef Jacques Torres.
00:22:52That is sick.
00:22:55No way.
00:22:57It's like the French James Bond of food.
00:23:00We couldn't do this without one of the TOC OGs, one of my great friends, James Beard Award-winner, restaurateur,
00:23:08who received a coveted three-star review from the New York Times.
00:23:11Chef Scott Cotter.
00:23:15All right.
00:23:18I'm in awe.
00:23:21Merry Christmas.
00:23:22Tonight, the randomizer in the savory category, they were blessed with live whole main lobster.
00:23:28For the sweet category, they must use the carrot.
00:23:31The equipment was waffle iron, and they had to use that in the savory and the sweet.
00:23:35The style tonight is herbaceous.
00:23:36The wild card ingredient, panettone.
00:23:39And here to tell you all about it is the one and only TOC3 champ, Chef Tiffany Faison.
00:23:44Come on, Tiff.
00:23:45Bring some holiday cheer.
00:23:47Judges, on your right, you have an herb carrot butter poached lobster with an herb panettone
00:23:51waffle with a carrot lobster tarragon butter sauce.
00:23:54Get in there.
00:23:55On the left, guys, we have the herb panettone and carrot tiramisu.
00:24:00To the ladyfingers that were created with the waffle iron and the panettone, this chef added
00:24:04coffee liqueur with carrot juice.
00:24:07Coffee and carrot.
00:24:09This lobster is delicious.
00:24:14Cooked perfectly.
00:24:16I love what they did with that panettone on the bottom, clearly using the waffle iron.
00:24:21That lobster sauce over the top, money.
00:24:24I love the usage of the herbs.
00:24:25I got a big pop of tarragon, a big pop of chervil.
00:24:28This is a really good dish.
00:24:31There we go.
00:24:32There we go.
00:24:32Yeah, yeah, yeah, yeah, yeah.
00:24:33There we go.
00:24:34Genius in a certain way to be able to juice a carrot and then make coffee out of it.
00:24:38That's really incredible to me.
00:24:39I honestly wish there was like a little pool of it so I could taste more of it.
00:24:44This is what I expect to see on TOC.
00:24:47Oh, my God.
00:24:48It's one.
00:24:49It's only one.
00:24:49It's only one.
00:24:50This is very impressive.
00:24:52It's original.
00:24:53I ate every single little bit of lobster on my plate.
00:24:56I love how they reconstituted the panettone and they mixed all the herbs in the panettone to make that waffle.
00:25:05The tiramisu, I think, is original.
00:25:07Lots of compliments.
00:25:08And that little crispy, translucent, sugared basil leaf on top.
00:25:12Absolutely gorgeous.
00:25:14I really can't fault this dish.
00:25:16I'm going to cry.
00:25:18I guess the only thing I would say that the panettone was used in the waffle iron both ways.
00:25:23Everything else is so original.
00:25:25Like, use the waffle iron in another original way.
00:25:27Come on.
00:25:28The lobster is cooked perfectly.
00:25:32It's melting.
00:25:33It's delicious.
00:25:34Very well balanced.
00:25:36Dessert.
00:25:37There is no mistake here.
00:25:38Whoa!
00:25:39It's well done.
00:25:42Woo!
00:25:43My problem is carrots should be maybe the star.
00:25:47I don't find enough carrots.
00:25:49If I have to do a dish like that, you will feel the carrots.
00:25:52At the end of the day, flavor wins.
00:25:55Chefs, in front of you, two scorecards.
00:25:57Fifty points available for each dish.
00:26:00Twenty-five points it'll be going to taste.
00:26:02Twenty points available in the use of the randomizer.
00:26:06And five points for plating.
00:26:08Jacques Reyes said the lobster was perfect.
00:26:11Because it was.
00:26:12This is the most nervous I've seen you to date.
00:26:16I don't like that they like their cook so much.
00:26:18And here to describe our second team's dishes, the one and only wild card, Justin Mourner.
00:26:22Come on, Justin.
00:26:23So just beginning with a savory chorus,
00:26:25this is Typhoon Shelter-style herb lobster.
00:26:28The waffle iron was employed to dehydrate and toast the panettone,
00:26:33which then became the breadcrumbs.
00:26:35In terms of herbaceous notes, you will find plenty of fried basil,
00:26:38basil oil, and then you'll also find cilantro.
00:26:41Okay, let's...
00:26:42Scott likes it.
00:26:46Yeah, Judy, get in there!
00:26:48Carrots.
00:26:48Firstly...
00:26:49Excuse me, just for a second.
00:26:53They didn't hear one thing you said.
00:26:57Yeah, because they love it!
00:26:58Okay, moving on to the sweet section.
00:27:01So this is a candied carrot trifle with an herb pecan crumble.
00:27:06The carrots, firstly, were cooked slightly with some brown sugar,
00:27:09thyme, which became this waffle ironed panettone waffle.
00:27:13He just shook his head.
00:27:15Shook his head?
00:27:15Like a...
00:27:16Yes.
00:27:16Oh, in a good way.
00:27:17This is a shake.
00:27:18You scared the crap out of me.
00:27:20You'll also see some candy carrot coins.
00:27:22Chanel dessert.
00:27:25This lobster is kind of naughty.
00:27:27It's kind of naughty.
00:27:28Oh!
00:27:29I want to, like, rub it all over myself.
00:27:31Okay.
00:27:32All right.
00:27:33Yes!
00:27:35Rub it on his body!
00:27:37Judy's still eating this thing.
00:27:40The texture of the panettone on the exterior,
00:27:43the way it's been toasted and then tossed with the lobster.
00:27:46This is delicious.
00:27:48This is delicious.
00:27:48I'm afraid to talk about a trifle in front of such esteemed chefs.
00:27:53It's delicious.
00:27:54That little bits of rosemary kind of popping.
00:27:57There's something also very holiday-esque about that as well.
00:28:00Yes!
00:28:01It's completely unique.
00:28:03They nailed it.
00:28:03They crushed it.
00:28:04They crushed it.
00:28:04I was feeling so good.
00:28:06Now I'm not.
00:28:07This lobster is unbelievable.
00:28:10Unbelievable!
00:28:12This is very risky to do this type of dish in a competition.
00:28:16But I don't think anything wrong here.
00:28:18Delicious, delicious lobster.
00:28:20I love it.
00:28:21Coming to the dessert, the carrots are candy here on top.
00:28:24Technically, it's very well done.
00:28:26This dish looks sexy, it smells sexy, and it eats sexy.
00:28:32Oh my god!
00:28:34The integrity of each herb was actually really respected.
00:28:37Fresh cilantro, some freshness in there.
00:28:39Also cilantro stems, which tastes a little bit different.
00:28:41And then you get, you know, all of these Thai basil leaves, which are fried.
00:28:45This is an addictive dish.
00:28:46That's why we were all just ripping it apart.
00:28:48Oh!
00:28:49The dessert, I think, is really clever.
00:28:52I think that the carrot coins were my favorite thing on this trifle.
00:28:56I wish there were more of them.
00:28:58Borderline overwhipped.
00:29:00Slightly grainy.
00:29:01Okay.
00:29:02All right, judges.
00:29:03Thank you very much.
00:29:04Two scorecards in front of you.
00:29:07Do we dare get our hopes up?
00:29:09We didn't do anything wrong.
00:29:11Right.
00:29:12But did we do enough right?
00:29:14Correct.
00:29:15Let's go.
00:29:16No matter what happens, we kick butt.
00:29:18All right, chefs, scores are in.
00:29:20I love you.
00:29:22I've got the scores right here.
00:29:24Let's bring our chefs back in.
00:29:25Chef Britt, Chef Jonathan, Chef Jack, Chef Ashley.
00:29:31The score tonight is the highest score we have thus far.
00:29:38One team scored a 45 out of 50 in savory, a 43 out of 50 in sweet for a score of 88.
00:29:52The other team scored 49 out of 50 in savory, 44 in the sweet dish for a total of 93.
00:30:07Wow.
00:30:08The quarterfinal battle winner between Team Jet and Ashley and Team Britt and Jonathan is...
00:30:16Thanks, Chef.
00:30:27Britt and Jonathan, you should be incredibly proud of what you've achieved.
00:30:40You're a fantastic duo together.
00:30:4288 is a winning score on any given day.
00:30:46Chef Britt, Chef Jonathan.
00:30:50Go get it.
00:30:56I love this game.
00:30:58Wow.
00:30:5988 is an insane score.
00:31:02Can we do it again?
00:31:03Yeah.
00:31:03I have never seen a 49 in savory.
00:31:07I've never seen 49.
00:31:08You've got to be so proud.
00:31:09I have no words.
00:31:10You just made history.
00:31:12And let's go ahead and take a look at where we're off to.
00:31:15So you've got Kevin and Dale.
00:31:18Ah, Kevin and Dale better get their running shoes on
00:31:21because you're going into the semifinals.
00:31:25Yes!
00:31:26The last, yes.
00:31:27Chef Jeff, Chef Ashley, thank you so much.
00:31:29Thank you, guys.
00:31:30Congratulations.
00:31:31Wow!
00:31:37Holy...
00:31:38That was one heck of a performance.
00:31:40And I'm sorry, the double knives?
00:31:41Oh.
00:31:42Where did this come from?
00:31:44I needed every second of that 40 minutes,
00:31:47and I needed that technique.
00:31:49It feels really good.
00:31:50Very validating.
00:31:51We're going to take that energy,
00:31:52go to the next round,
00:31:53and I think we're going to go all the way.
00:31:54That's right.
00:31:54I love it.
00:31:55Are you ready to meet the two teams battling
00:31:58for the last spot in the semifinals?
00:32:02In the battle for Division B,
00:32:04we have the number two seed team,
00:32:06celebrated brothers Michael and Brian Voltaggio,
00:32:09whose first-round win proved they are even stronger
00:32:12when cooking together,
00:32:14making them one of the most feared teams in the competition.
00:32:17We won by two points, thanks to you.
00:32:21Chef Michael and Brian.
00:32:22Two points is not going to be May and Nene.
00:32:30We are brothers.
00:32:31We operate our restaurants together.
00:32:33At one time, we were competing against each other,
00:32:35and now we're competing together.
00:32:37I believe that the judges,
00:32:39unless somebody messes up at a high level,
00:32:41are going to be splitting hairs this round.
00:32:43Now, their opponents are the number one seeds,
00:32:46champion chef May Lynn,
00:32:48and her BFF, chef Nene Wynn.
00:32:50This tight-knit team of competitors
00:32:52took down chefs Adam Sobel and Christian Petroni
00:32:56in the first round.
00:32:58May and Nene, congratulations.
00:33:03We understand each other
00:33:05in a way that I don't think the other teams do.
00:33:08Maybe the Voltaggio brothers.
00:33:09I mean, if anybody here knows
00:33:12the tricks they have under their sleeves,
00:33:14it's you, May.
00:33:14Yeah.
00:33:15I've cooked with the brothers
00:33:17for a very long time.
00:33:19I've worked for both of them,
00:33:21and I know their tricks.
00:33:23She knows all of our tricks
00:33:25up to a certain point,
00:33:26but she doesn't know
00:33:27what we've been doing since she left.
00:33:29I know I spend a lot of time with Nene,
00:33:30you know, on Top Chef.
00:33:32She can hold her own.
00:33:33And she also,
00:33:34she's really accomplished in pastry.
00:33:35All right, Chef, they're ready for you.
00:33:36All right, let's do this.
00:33:37Let's...
00:33:38You're so gangster.
00:33:39I'm just a bro.
00:33:44Are you ready to see these teams
00:33:46go mistletoe to toe?
00:33:49Then let's light this up!
00:33:53Chef Michael Vittagio
00:33:55earned a Michelin Star
00:33:56and James Beard Award nods
00:33:57as an executive chef.
00:34:00He is one of the tightest
00:34:02on Bobby's Triple Threat
00:34:04and the winner of Season 6
00:34:08of Top Chef.
00:34:12Chef Brian Vittagio
00:34:13is a two-time James Beard nominee
00:34:16who has opened
00:34:17over a dozen restaurants.
00:34:19He is a three-time
00:34:20Top Chef finalist.
00:34:24Give it up
00:34:25for our number two seed,
00:34:27Team Michael and Brian!
00:34:29The two of you,
00:34:38has it always been this tight?
00:34:41I mean, it was big wheels
00:34:42and bicycles and all that.
00:34:44You know, we were connected
00:34:45when we were children
00:34:46and just, I followed him
00:34:47into this career
00:34:48and here we are.
00:34:49We're partners,
00:34:50we're brothers,
00:34:50we're family,
00:34:51we do everything together.
00:34:52To be able to have this opportunity
00:34:52also to come out here
00:34:53and compete
00:34:54and show what we can do together
00:34:55has been nothing but incredible,
00:34:57so thank you.
00:34:57I really think
00:34:58that you have both elevated
00:34:59each other to another level.
00:35:01Good luck, Viltagios.
00:35:02Let's meet your opponents.
00:35:05Chef Mei Lin
00:35:06is a James Beard
00:35:07nominated restaurateur
00:35:08who has won
00:35:09both Top Chef
00:35:10and Tournament of Champions.
00:35:12She is one
00:35:13of Oprah Winfrey's
00:35:14go-to Christmas chefs.
00:35:17Chef Nini Nguyen
00:35:18honed her skills
00:35:20at the Michelin-starred
00:35:21Eleven Madison
00:35:21before becoming
00:35:22winner of Food Network's
00:35:24Last Bite Hotel.
00:35:25Give it up for May Day
00:35:27and Martini Nini.
00:35:29Team Mei and Nini.
00:35:40How did the idea
00:35:41come together
00:35:42that you were going to compete?
00:35:43I think that we have
00:35:44really good rapport.
00:35:45We also think a lot alike.
00:35:47You know these guys.
00:35:48Well, I've literally
00:35:49worked under both of them
00:35:51for a really long time,
00:35:52so they taught me
00:35:53a lot of what I know.
00:35:54I've learned so much
00:35:55from them,
00:35:55they don't even know.
00:35:56I'm just in the corner
00:35:57just writing things like,
00:35:58oh, you do that
00:35:59before you do that.
00:36:00All right.
00:36:00Let's go this way, folks.
00:36:01Come on.
00:36:05As you know,
00:36:06the randomizer
00:36:06will determine
00:36:07the savory ingredient
00:36:08for one dish,
00:36:09the sweet ingredient
00:36:10for the other dish,
00:36:12but the equipment,
00:36:12the style,
00:36:13and the wild card
00:36:14will be included
00:36:15in both dishes.
00:36:16Let's get after it.
00:36:17Here we go.
00:36:18Savory.
00:36:18Rest in sweet kumquats,
00:36:26cookie cutter,
00:36:28wrapped,
00:36:29and candy canes.
00:36:31Yay.
00:36:33Now here's the great news.
00:36:34I'm going to give you
00:36:3440 minutes,
00:36:35and I'm now going to give you
00:36:36two minutes
00:36:37to confer together
00:36:38as a team,
00:36:39come up with a game plan,
00:36:40and when those two minutes
00:36:41are over,
00:36:42the cook will begin.
00:36:43Starts now.
00:36:43Good luck.
00:36:44Make a gastric.
00:36:45I'm going to cookie cut
00:36:46the squash,
00:36:47and then I'm going to
00:36:48do some sort of wrap,
00:36:50like a present
00:36:50with like swish art.
00:36:52With this randomizer,
00:36:54there's a lot of good things
00:36:55and bad things.
00:36:55I mean,
00:36:56I don't necessarily want
00:36:57to put candy canes
00:36:58with kumquat.
00:36:59But we're going
00:37:00to make it work.
00:37:01Well,
00:37:01if you're making
00:37:01a pastrami glaze,
00:37:02you can melt
00:37:03the candy cane down
00:37:04and put the pastrami
00:37:04spices in that.
00:37:06Michael's going
00:37:06to take the pastry
00:37:07on this one again,
00:37:08and because he's got
00:37:09a vision for the dish.
00:37:10What vision is that?
00:37:11Can you share it with me?
00:37:12Because right now,
00:37:13I don't know
00:37:13what that vision is.
00:37:14Oh.
00:37:15Just three,
00:37:15two,
00:37:16one,
00:37:17and your time
00:37:17starts now.
00:37:24Duck breast,
00:37:25I mean,
00:37:25this is the chef's
00:37:26dream right here.
00:37:28It's got a lot of fat
00:37:29under that skin.
00:37:30For the sweet category,
00:37:31kumquat,
00:37:32it can be manipulated
00:37:33into just about anything.
00:37:35Cookie cutters,
00:37:35I think we all know
00:37:36what cookie cutters are.
00:37:37We're going to give them
00:37:37a wide range of them.
00:37:39Wrapped,
00:37:40anything that has
00:37:41encircled the ingredients.
00:37:43It could be food,
00:37:44it could be plastic wrap,
00:37:45it could be aluminum foil,
00:37:46and candy canes.
00:37:48Oh boy.
00:37:48Tonight,
00:37:49the chefs will have
00:37:49to put that in their savory
00:37:51and their sweet dish.
00:37:53We're just one step closer
00:37:54to winning that
00:37:55TOC holiday trophy.
00:37:58Wouldn't that look good
00:37:59in your house?
00:37:59I'll get a half of the year,
00:38:01you get a half of the year.
00:38:02Okay.
00:38:02We'll alternate summers.
00:38:04Okay, that sounds good.
00:38:06Coming into a competition,
00:38:08the goal is always to win,
00:38:10but in holiday spirit,
00:38:12we're representing charities.
00:38:14I'm playing for a close friend,
00:38:17Sunny Sweetman.
00:38:18Not only my mentor,
00:38:19but a mentor to Michael Voltaggio
00:38:22as well.
00:38:22Sunny's just battling
00:38:23a really rare form of cancer
00:38:25called uveal melanoma.
00:38:28There's no cure for it currently.
00:38:30I am playing for his medical expenses
00:38:32to really help out his family.
00:38:35Cancer sucks.
00:38:37Yeah.
00:38:38One incredible thing
00:38:39about this round
00:38:40is that May and I
00:38:41are both playing
00:38:41for a friend of ours,
00:38:42Chef Sunny Sweetman.
00:38:43Either way,
00:38:44whoever wins this round,
00:38:45we're going to be rooting
00:38:46for the other person
00:38:47to take this thing to the end.
00:38:48You got me stock?
00:38:50What?
00:38:50Stock?
00:38:51Any.
00:38:52Stock?
00:38:52Yes.
00:38:53For me,
00:38:54I would like to beat
00:38:55a Voltaggio brother
00:38:56once in my career
00:38:57before they retire.
00:38:58I don't think
00:38:59they'll ever retire.
00:39:00I don't.
00:39:01Chef, what do you use that for?
00:39:02Ah, for agar agar, sir.
00:39:04Got it.
00:39:04Basically marrying the idea
00:39:06of a Thai coconut jelly cake
00:39:08with a cheese cake.
00:39:09Love it.
00:39:10I'm adding into this
00:39:11some kumquat zest
00:39:13and some kumquat juice.
00:39:15There is not a lot of juice
00:39:16in these kumquats,
00:39:17so this process
00:39:18is taking quite
00:39:19a significant amount of time.
00:39:21Wow.
00:39:21It's so much easier
00:39:22to zest oranges
00:39:23than kumquats,
00:39:24I will say.
00:39:35Thai coconut jelly cake
00:39:36is traditionally made
00:39:37with agar agar,
00:39:38which comes from seaweed.
00:39:40Blending it makes it
00:39:41a little bit more silky
00:39:42and a little less firm.
00:39:44Last week,
00:39:44my dessert didn't set in time,
00:39:46had some issues
00:39:46with the freezer,
00:39:47so this week,
00:39:47agar agar
00:39:48is definitely
00:39:49like my little safety.
00:39:50There's no way
00:39:51this isn't gonna set.
00:39:54It's not like a panna cotta
00:39:55where it's silky and smooth.
00:39:57It's more of like
00:39:58a jelly with a bite to it.
00:40:00Having this white canvas
00:40:02that is pretty neutral,
00:40:03I can build lots
00:40:04of kumquat flavor
00:40:05into this
00:40:06and use this as my canvas.
00:40:07Taking out a little bit
00:40:08of an insurance policy,
00:40:09heated the agar agar
00:40:10separately from everything else
00:40:12and then put it
00:40:12straight into the freezer.
00:40:14That's gonna set up
00:40:15in no time.
00:40:18I'm gonna be cooking duck
00:40:19and I have to wrap something
00:40:21and I have to somehow
00:40:22throw a candy cane in it.
00:40:23I keep thinking
00:40:23I'm gonna do something
00:40:24with stuffed cabbage.
00:40:25Something I've done before,
00:40:26I know I can wrap something
00:40:28with using cabbage leaves
00:40:30that I've blanched in the water,
00:40:31it's already boiling
00:40:31on a stove,
00:40:32I'm gonna be able
00:40:32to build something quickly
00:40:33and I'm thinking
00:40:34I'm gonna be able
00:40:35to use the cookie cutter
00:40:36to help shape it.
00:40:37Chef, did caraway
00:40:38make it in there as well?
00:40:39Yes, it did.
00:40:41What do we got here?
00:40:41Do you like pastrami-like?
00:40:42Yep.
00:40:43So I'm making spiced,
00:40:45crispy duck breast,
00:40:46maitake mushrooms
00:40:46wrapped with napa cabbage
00:40:48and a sauce made
00:40:49with peppermint and orange.
00:40:53It's super important
00:40:54to cook duck slowly.
00:40:55Like you have to render
00:40:56the fat out.
00:40:57If you cook it
00:40:57at a high temperature,
00:40:58you can actually burn
00:40:59the spices and burn the fat.
00:41:00He shoots.
00:41:02He scores.
00:41:03What's the mixture, chef?
00:41:04Pastrami spices.
00:41:06I've cooked duck
00:41:07countless times
00:41:08in the fall, winter season.
00:41:10It's definitely something
00:41:10that appears on our menu
00:41:11and something we definitely
00:41:13cook with during the holidays.
00:41:15I know how to cook duck well
00:41:16and I know I'm gonna
00:41:16be able to crush it.
00:41:18The candy canes
00:41:19and the kumquats
00:41:20are kind of freaking me out.
00:41:21I don't want mint
00:41:23with my orange.
00:41:23Like it's like
00:41:24when you brush your teeth
00:41:25and you drink orange juice
00:41:26afterwards,
00:41:26like that's the worst feeling.
00:41:29I think I'm okay with it.
00:41:31I think that we can work
00:41:32with this,
00:41:33both sweet and savory.
00:41:34We will have to,
00:41:35we have to make it work.
00:41:37The kumquats are not
00:41:38a requirement
00:41:39for the savory dish
00:41:41but I feel like
00:41:42in this case
00:41:43I really want to use it
00:41:44because it works
00:41:46with the duck
00:41:47beautifully.
00:41:48Essentially a duck
00:41:49a la ronge.
00:41:50Chef May.
00:41:51Hello.
00:41:52I am doing
00:41:53a seared duck breast
00:41:54with a kumquat
00:41:57candy cane
00:41:57gastrique.
00:41:59So the duck
00:42:00is in the pan rendering.
00:42:03I get started
00:42:03on the jus
00:42:04with the flavors
00:42:05of the Middle East,
00:42:06some demi-gloss
00:42:08and harissa paste.
00:42:09Duck breast,
00:42:10you're playing
00:42:10the cookie cutter.
00:42:11When I think wrapped
00:42:12I'm thinking kanafe
00:42:13which is a Middle Eastern dessert.
00:42:16It's filled with cheese.
00:42:18I'm going to wrap it
00:42:18in kaitafe
00:42:19which is shredded
00:42:20hilo dough.
00:42:21I am going to make
00:42:22a kumquat orange
00:42:24and candy cane syrup
00:42:26to kind of soak
00:42:27that kanafe.
00:42:28and I'm making
00:42:31a candy cane dust.
00:42:38I'm making
00:42:39the candy cane dust
00:42:40for multiple purposes
00:42:41to melt into my sauce
00:42:43to make a tuile.
00:42:46Really smart
00:42:47manipulation of it.
00:42:48So I'm making
00:42:49a candy cane kumquat
00:42:50orange syrup
00:42:51with orange blossom
00:42:53and a little bit
00:42:53of peppermint extract
00:42:54so that you can really
00:42:55get those flavors
00:42:56from the candy cane
00:42:58and the kumquat.
00:43:00I'm going to let
00:43:00that cook.
00:43:02I think Chef Nini
00:43:02has cracked the code
00:43:04to how to use
00:43:04the candy canes
00:43:05and the kumquats.
00:43:06She's employed
00:43:06some orange juice
00:43:07as well so that
00:43:08pick up that beautiful
00:43:08kumquat flavor.
00:43:09Halfway point,
00:43:1020 minutes to go.
00:43:12Mozzarella.
00:43:14I'm wrapping mozzarella
00:43:15with kaitafe.
00:43:16I feel like a lot
00:43:17of Americans know it now
00:43:18because of the
00:43:19viral Dubai chocolate.
00:43:20It's nice and crispy
00:43:21in desserts
00:43:22and I'm toasting it
00:43:24inside the cookie cutter
00:43:25so I get like little
00:43:26snowflakes
00:43:27and I'm cooking it
00:43:29nice and slowly
00:43:30to make sure
00:43:31that the kaitafe
00:43:32is cooked all the way
00:43:34through and it's
00:43:34nice and crispy.
00:43:37So I started in pastry
00:43:38but I've transitioned
00:43:40to savory.
00:43:41I'm most known
00:43:42for Vietnamese cuisine
00:43:43but some people forget
00:43:45that I have
00:43:46some pastry skills.
00:43:47Let it cool a little bit.
00:43:49Clever, Chef.
00:43:50Clever.
00:43:51Pops.
00:43:52Backwards.
00:43:53Now I need to
00:43:55get more kumquats
00:43:56into my dish
00:43:57so I put whole kumquats
00:43:58into a pot
00:43:59of simple syrup.
00:44:00I'm also slicing
00:44:01them very thin
00:44:02putting them
00:44:03in that same syrup.
00:44:04So what this will yield
00:44:05me is a kumquat syrup,
00:44:07candied kumquat slices
00:44:09and potentially
00:44:10whole kumquats
00:44:11that I could puree
00:44:12so three components
00:44:13in one pot.
00:44:14Michael's got
00:44:15a vision now.
00:44:16Yeah.
00:44:17My news.
00:44:19Do we have candy canes
00:44:20already unwrapped
00:44:20or we gotta like
00:44:21unwrap these too?
00:44:22Now my yuzu chocolate
00:44:23is a peppermint bark.
00:44:24Peppermint bark
00:44:24is a popular thing
00:44:25around the holidays.
00:44:27They're a smaller
00:44:28candy cane, Chef,
00:44:29that may be easier
00:44:30to unwrap.
00:44:30Where are those?
00:44:31In the same bin.
00:44:35There are individually
00:44:37wrapped candy canes,
00:44:38which I think is
00:44:39mean.
00:44:41This is really annoying.
00:44:42If I don't win this round,
00:44:44it's because I spent
00:44:45most of this cook
00:44:46unwrapping candy canes.
00:44:48Michael, I know you're good,
00:44:49but I'm just asking.
00:44:50Uh, I wouldn't say good,
00:44:52chef, but I'm still here.
00:44:54You're still here?
00:44:54All right.
00:44:58Chef, where's this
00:44:59rough candy cane dust
00:45:00going?
00:45:00Yuzu chocolate
00:45:01peppermint bark.
00:45:03I love this kitchen.
00:45:09My God.
00:45:10My God.
00:45:11What Chef Michael
00:45:12Voltaggio is doing here
00:45:13is making kind of like
00:45:14your grandma's version
00:45:15of white chocolate bark.
00:45:16I imagine once this
00:45:17all cools,
00:45:17we're then going to see
00:45:18that cut with a ring mole.
00:45:19Look at that.
00:45:20Maitakis, chef.
00:45:22Yep, maitakis.
00:45:23Hey, I could wrap
00:45:24something into
00:45:25the cookie cutter
00:45:26as a mold
00:45:27and then bake that
00:45:28with it.
00:45:29So I immediately
00:45:29grab cabbage,
00:45:30mushrooms,
00:45:31and start roasting
00:45:31them down in brown butter.
00:45:32And dump that
00:45:33to that, too.
00:45:36Lots of alliums.
00:45:37Love the word allium.
00:45:39That's like garlic
00:45:40and shallots.
00:45:41Just onions.
00:45:41Just garlic, shallots,
00:45:42and onions.
00:45:42You're just trying
00:45:43to sound fancy.
00:45:44Allium.
00:45:45Allium.
00:45:45I only cook with
00:45:46alliums in the holidays.
00:45:47Ryan, you good?
00:45:49Yeah, I'm good.
00:45:50I got a plan developing.
00:45:52What's the plan
00:45:52with the cutter, chef?
00:45:53I'm going to use
00:45:54this cutter here
00:45:55to actually form a mold
00:45:57for the cabbage
00:45:58and then bake it in.
00:46:00I place that
00:46:01into the package
00:46:01of the leaves,
00:46:02you know,
00:46:03into each individual
00:46:04cookie cutter
00:46:05or the molds,
00:46:06and then wrap the cabbage
00:46:07and then roast it
00:46:07in the oven.
00:46:09As I'm approaching
00:46:10this challenge,
00:46:10I don't want to be
00:46:11so cookie cutter
00:46:12with a cookie cutter.
00:46:13Chef, that's wrapped.
00:46:14It's wrapped, chef.
00:46:15It's wrapped.
00:46:16And we're molding.
00:46:17I love it.
00:46:18Cookie cutter.
00:46:19We're cutting.
00:46:19We're cutting.
00:46:20We're cutting.
00:46:20Killing two Christmas birds
00:46:22in one go.
00:46:22I like that.
00:46:23That's what we're doing.
00:46:24Dork.
00:46:28Candy canes
00:46:28in a savory application,
00:46:30just not easy.
00:46:31This is really
00:46:32one of those times
00:46:32that I'm really thrilled
00:46:34that I'm not cooking.
00:46:35Just tough.
00:46:36We'll see how
00:46:37it all turns out.
00:46:37I'm going to get
00:46:41a cookie cutter.
00:46:43Next up,
00:46:44I cut into
00:46:46my butternut squash
00:46:47and I grab
00:46:48a flour cookie cutter
00:46:49and get as many
00:46:50punched out
00:46:51as humanly possible.
00:46:53A cookie cutter
00:46:54is not something
00:46:55that I would normally
00:46:56reach for,
00:46:57but since it is
00:46:58a part of the randomizer,
00:47:00I want to make sure
00:47:00that the judges
00:47:01see that the cookie cutter
00:47:03has been used.
00:47:04Get that seared
00:47:05in a pan.
00:47:07Not that I have
00:47:08to use kumquats,
00:47:09but now I want
00:47:11to use kumquats
00:47:11because duck
00:47:13and orange
00:47:14go hand in hand.
00:47:16So the kumquat gastrique
00:47:18is made with
00:47:19splitting the kumquats
00:47:20in half,
00:47:21sugar,
00:47:22champagne vinegar,
00:47:23as well as
00:47:24some candy cane.
00:47:26Essentially,
00:47:26that candy cane
00:47:27is being used
00:47:28as the sweetener
00:47:29and the flavoring agent
00:47:31for that gastrique.
00:47:33What a better way
00:47:33to play into
00:47:34that holiday feel
00:47:35than to make
00:47:36a duck a la orange
00:47:37type of dish
00:47:39for the savory.
00:47:41You like candy canes?
00:47:42I do, actually.
00:47:43I love candy canes.
00:47:44They're one of those things
00:47:45that you put it
00:47:46in your mouth
00:47:46and you're like,
00:47:46it is now Christmas.
00:47:48Yes, it is.
00:47:48It marks that season.
00:47:51I think I've sufficed
00:47:52with the cookie cutter.
00:47:54I'm going to do that.
00:47:55My kanafe
00:47:56is cooked
00:47:57all the way through
00:47:58inside the cookie cutter.
00:47:59I know that
00:48:01I have mozzarella inside,
00:48:02but I think
00:48:03that I need
00:48:04another creamy element
00:48:05that can kind of
00:48:06bring some brightness
00:48:06even though I have
00:48:08like a sweet
00:48:08and sour sauce.
00:48:11Hmm.
00:48:15Candy cane dust.
00:48:16Candy cane dust,
00:48:17bananas.
00:48:18They'll be wrapped.
00:48:19For my wrapped item,
00:48:20I'm grabbing bananas
00:48:21because I know
00:48:22that that is something
00:48:23that I can wrap.
00:48:25Spring roll wrappers,
00:48:25it's on the package.
00:48:28Bananas wrapped
00:48:29in candy cane,
00:48:30wrapped in a spring roll
00:48:31wrapper and fried.
00:48:32So wrap, wrap, wrap.
00:48:33Yes.
00:48:33I'm also going
00:48:34to crust my bananas
00:48:35in ground up candy cane
00:48:37so that I can continue
00:48:38to hammer that randomizer
00:48:39and these are going
00:48:40into the fryer.
00:48:42My little kumquat slice
00:48:44is candied perfectly
00:48:45in that simple syrup.
00:48:46My whole kumquats
00:48:47are nice and tender
00:48:48and I have that kumquat syrup.
00:48:49So what I'm doing now
00:48:50is taking some
00:48:51of the whole kumquats,
00:48:52putting those in the blender,
00:48:53pouring some of the kumquat syrup
00:48:54over the whole kumquats.
00:48:56Come on, baby.
00:48:56Come on, baby.
00:48:57Now I'm finally starting
00:48:59to feel like I have a dish
00:49:00that I can put together.
00:49:02Where's that candy cane
00:49:03coming into play
00:49:04with that pastrami duck?
00:49:05So use those spices
00:49:06so to season the duck
00:49:07and then now using
00:49:09the candy cane
00:49:09to infuse the mint sauce.
00:49:10Now this is new.
00:49:13I'm going to double down
00:49:14on the mint too.
00:49:15I know that mint
00:49:16can play well
00:49:17with savory dishes.
00:49:18I keep thinking
00:49:19like duckle or orange.
00:49:20I'm going to incorporate
00:49:21some orange into the sauce.
00:49:22Orange, orange, peppermint.
00:49:24Lots of mint.
00:49:25Orange and mint
00:49:26go really well together.
00:49:28And I know that if I impart
00:49:29some orange juice,
00:49:30some high acid to that,
00:49:31it'll help cut the fat
00:49:32of the duck.
00:49:32It'll actually help
00:49:33elevate the mint flavor.
00:49:35So that way I know
00:49:35the judges are going
00:49:36to taste that part
00:49:37of the dish.
00:49:37I've never done this before.
00:49:38I'm going to baste
00:49:39a candy cane.
00:49:40What's that?
00:49:41Basting with a candy cane.
00:49:43So I'm going to actually
00:49:44baste this duck
00:49:45and some candy cane
00:49:46to sort of bring
00:49:47that candy cane element,
00:49:49you know, to the dish
00:49:49just once more.
00:49:52Oh, that tastes minty.
00:49:53Brian technically
00:49:54is one of the most proficient,
00:49:57intelligent cooks
00:49:58I've ever worked with.
00:50:00Thank you, chef.
00:50:03Good?
00:50:04You got that mint?
00:50:05I was just lamenting
00:50:06to my therapist
00:50:07that I never get
00:50:08to try anything new anymore.
00:50:12Taste.
00:50:14Mmm.
00:50:15With the wrapped item,
00:50:18I grab some Swiss chard.
00:50:20I get that blanched.
00:50:23Chef, pine nuts, coconut?
00:50:25Pine nuts,
00:50:25a little bit of currant.
00:50:27I'm going to fold in some rice
00:50:28with some harissa,
00:50:29and that's what's
00:50:30going to be wrapped.
00:50:32Plates?
00:50:33What kind of plates
00:50:33you want?
00:50:34Something flat.
00:50:35What color?
00:50:37Uh, white is fine.
00:50:39White or black?
00:50:40I really like
00:50:41using Swiss chard
00:50:42as a wrapping element
00:50:44because it's
00:50:46a really soft green,
00:50:48um, but it is
00:50:49pretty, like,
00:50:49neutral-flavored
00:50:51for you to
00:50:52add anything inside.
00:50:56The fact that
00:50:57our dishes
00:50:58are so cohesive,
00:50:59I think that speaks
00:51:00to our ESP
00:51:01that we have.
00:51:02Oh, that smells good, man.
00:51:04I think when Nini
00:51:05said she was going
00:51:05to make knuffet,
00:51:06I was like,
00:51:06I'm already going
00:51:07in a Middle Eastern direction,
00:51:08so this is just,
00:51:10like, a perfect match.
00:51:12Chefs,
00:51:13five minutes to go.
00:51:15Everything's ready to go.
00:51:16I have the cookie-cutter
00:51:18cut squash
00:51:19on the plate first,
00:51:21the Swiss chard roll
00:51:22with kumquats.
00:51:24I think it's very intentional
00:51:25for me to cut
00:51:26a very thick piece
00:51:27of duck
00:51:28because when you
00:51:29thinly slice duck,
00:51:31a lot of the juices
00:51:31could leach out.
00:51:33Can I taste the jus?
00:51:36I get some jus
00:51:37with some of the gastric
00:51:38on the plate
00:51:39and to finish,
00:51:41we have the parsley salad
00:51:42on top.
00:51:44I put lebna
00:51:46on the bottom,
00:51:47I put my toasted
00:51:49knuffet right on top,
00:51:50I drizzle it
00:51:51with the syrup,
00:51:52top it with the
00:51:53candied kumquats,
00:51:54and we dust it
00:51:56with a little bit
00:51:56of candy cane powder.
00:51:58Three minutes!
00:52:01So I'm intentionally
00:52:02building this plate,
00:52:03so I'm going to place
00:52:04the cabbage-wrapped
00:52:05mushrooms in the center
00:52:05of the plate,
00:52:06slice the duck breast,
00:52:07and fan it over the top
00:52:08and then finish it
00:52:09with the jus.
00:52:10And I want this spoon
00:52:11all over the plate
00:52:12so as you're eating
00:52:13through it,
00:52:13you're also capturing
00:52:14those elements of the dish.
00:52:15I want the judges
00:52:16to look at this dish
00:52:17and be like,
00:52:17wow, this is a special meal.
00:52:19Sitting at a great
00:52:20holiday table.
00:52:20One minute, chefs!
00:52:22First thing I'm putting
00:52:23on the plate
00:52:24is my coconut jelly cake.
00:52:25Next, I'm taking
00:52:27these teeny, tiny,
00:52:28little candied kumquat
00:52:29slices and lining them
00:52:30up around the outside.
00:52:32That looks amazing.
00:52:32I'm pouring some
00:52:34of that kumquat syrup
00:52:35over top of it
00:52:36and then actually adding
00:52:37some of my kumquat puree.
00:52:3930 seconds.
00:52:41Ryan, do you have
00:52:41my serrated?
00:52:42Set.
00:52:43My serrated knife?
00:52:45Serrated knife?
00:52:45Right here.
00:52:47I'm also putting
00:52:48a little stripe
00:52:49of that kumquat puree
00:52:50on the right-hand side
00:52:51so that that will hold
00:52:53my candy cane
00:52:54and spring roll
00:52:55wrapped banana in place.
00:52:57My feet don't fail me now.
00:52:58I'm putting my peppermint bark
00:53:00right on top.
00:53:01Three, two, one.
00:53:05That's it.
00:53:05We're done.
00:53:12This is the finale
00:53:14of the quarterfinals.
00:53:15Congratulations.
00:53:16Really great job.
00:53:17Really great job.
00:53:21I'm going to feel pretty good.
00:53:23Yeah.
00:53:25I'm, like, shaking right now.
00:53:26I know.
00:53:27I have, like, the jitters.
00:53:28My stomach is turning right now.
00:53:29I'm stressed.
00:53:30They brought everything
00:53:31they got.
00:53:32This sort of solidifies
00:53:34the fact that
00:53:34the sibling rivalry
00:53:35is over.
00:53:36Yes.
00:53:37And that we are partners.
00:53:39We are not against
00:53:40each other.
00:53:41All right, ladies and gentlemen,
00:53:42please welcome back
00:53:43our judges,
00:53:44the one and only
00:53:44Chef Judy Ju,
00:53:46Chef Jacques Torres
00:53:47and Chefs.com.
00:53:49Jacques Torres,
00:53:50are you glad you didn't make chocolate?
00:53:52I'm so happy I didn't make anything chocolate.
00:53:54One of the most famous pastry chefs
00:53:56in the world here right now.
00:53:57Jacques Torres.
00:53:59Judy's judged me on triple threat
00:54:01before.
00:54:01She's tough.
00:54:02Tonight,
00:54:02the randomizer for this final competition
00:54:04offered up in savory duck breast
00:54:06in sweet kumquats.
00:54:09The shared equipment
00:54:10was the cookie cutter.
00:54:11The shared style
00:54:13would be wrapped
00:54:14and the shared wild card ingredient
00:54:16was candy cane.
00:54:19The chefs have presented for you
00:54:21duck fat roasted duck breast
00:54:23with Swiss chard wrapped kumquat
00:54:25and duck fat rice
00:54:26with the Harissa holiday jus
00:54:28glazed butternut stars.
00:54:29The candy cane candied kumquat gastrique
00:54:33was drizzled over the Swiss chard rice packages
00:54:36and roasted in the oven.
00:54:37On the left,
00:54:38we have a knuffy of katoffee
00:54:40wrapped mozzarella
00:54:41with kumquat labneh
00:54:43and candy cane candied kumquat syrups.
00:54:46The mozzarella was wrapped in katoffee
00:54:47and roasted
00:54:49in the snowflake cookie cutters.
00:54:51A labneh was made
00:54:52and mixed with kumquat zest.
00:54:54This was then finished
00:54:55with a powdered candy cane dust.
00:54:58Scott's still eating.
00:54:59This is spectacular.
00:55:01Yes!
00:55:03There are so many delicious,
00:55:05subtle, warm spices inside here
00:55:08that decided, unapologetic
00:55:10Harissa that's inside here as well.
00:55:14It's both soulful
00:55:16and cerebral, I would say.
00:55:19And that's what I really like about this.
00:55:20I might cry right now.
00:55:22That brings me to Turkey.
00:55:23And then when I go to dessert,
00:55:25this is also like being in a Turkish cafe.
00:55:29This is great cooking.
00:55:31I would say he would say,
00:55:33that's damn near perfect.
00:55:34Beautiful harmony into the duck.
00:55:36Crispiness of the duck
00:55:38and it's cooked perfectly.
00:55:40The candy kumquat,
00:55:41it's a beautiful dish.
00:55:43I especially love the Harissa
00:55:44that really bring all that together
00:55:46and give a little heat to it.
00:55:49I think this is a complete marriage in heaven.
00:55:52This is the first time
00:55:53we're actually seeing
00:55:54a main course
00:55:55that actually goes
00:55:56with the dessert as well.
00:55:57The duck, beautifully seared.
00:55:59I think it's technically flawless.
00:56:00And then you get this like
00:56:01candied kumquat on top
00:56:03with these like golden orbs
00:56:05of like citrusy notes.
00:56:06And I love the fact
00:56:07that the chef has cut
00:56:09the butternut squash
00:56:10out with these flowers.
00:56:11And then it's the same shape
00:56:13of the flower of the kenefe.
00:56:16In the dessert,
00:56:18I actually love a kenefe.
00:56:20Classic, classic execution.
00:56:22The only thing that I would say
00:56:24is missing
00:56:25is I wanted a bit more
00:56:26of those kumquats on top.
00:56:28Kumquat was the sweet
00:56:29from the sweet part of the day.
00:56:30I'm just overwhelmed
00:56:32with emotion
00:56:33with the judging
00:56:34that we just had.
00:56:35I think the Votagia brothers
00:56:36are nervous
00:56:37because I would be.
00:56:38Judges, your scorecards
00:56:40are in front of you.
00:56:41Again, 50 points per dish,
00:56:4325 points of taste,
00:56:4520 points in the use
00:56:47of the randomizer
00:56:47and five points for plating.
00:56:49They deserve that feedback.
00:56:50I mean, I've never eaten anything
00:56:52that either one of them
00:56:53have ever made
00:56:54where I wouldn't give
00:56:55those same notes.
00:56:55Yeah.
00:56:56All right, judges,
00:56:57here to present
00:56:58the second dish
00:56:59and the final dish
00:57:00of the evening
00:57:00is a wild card.
00:57:02Justin.
00:57:03Judges, we have
00:57:04a duck and peppermint
00:57:05accompanied by
00:57:06a maitake parcel.
00:57:07The duck breast
00:57:08was cooked
00:57:09and basted
00:57:10in duck fat.
00:57:11A candy cane
00:57:12was added
00:57:12to finish
00:57:13the basting process.
00:57:14And then you'll notice
00:57:15the jus.
00:57:16The jus has also been
00:57:17fortified with
00:57:17the candy canes.
00:57:19That cookie cutter
00:57:20was used to form
00:57:21that Napa cabbage parcel.
00:57:23Moving on
00:57:24to our sweet component,
00:57:26here you have
00:57:27a Thai coconut
00:57:27and kumquat jelly cake,
00:57:29a kumquat syrup
00:57:30and puree,
00:57:32a peppermint bark,
00:57:34and a peppermint banana
00:57:35cannelloni.
00:57:39Beautiful.
00:57:40Those dishes really make you
00:57:41want to dive in it
00:57:43and start to taste
00:57:44all the components.
00:57:45This makes me nervous.
00:57:47The sauce of the duck
00:57:49is delicious.
00:57:51For the desserts,
00:57:52same thing.
00:57:53That dessert
00:57:53was beautiful.
00:57:55The use of the banana
00:57:56and the wrap
00:57:57and the use
00:57:58of agar-agar in it,
00:57:59we don't see it
00:58:00too often
00:58:01and it's very well done.
00:58:02I find that
00:58:03a very good dessert.
00:58:04I'm Jack Torres.
00:58:06You take a little piece
00:58:07of that wrap,
00:58:08that cabbage
00:58:09with the maitake mushroom
00:58:10and the duck,
00:58:11that is a perfect
00:58:12bite of food.
00:58:14What?
00:58:14Fantastic.
00:58:15What?
00:58:16Earthy
00:58:17and it has a great
00:58:18texture on that cabbage,
00:58:19great sauce work,
00:58:20will make or break a dish.
00:58:22And this sauce work
00:58:23makes this dish
00:58:24even better.
00:58:26I didn't think
00:58:26this was going
00:58:27to be easy.
00:58:28No.
00:58:29When it comes
00:58:30to the jelly cake,
00:58:32love the usage
00:58:33of the kumquats.
00:58:34I think this little puree
00:58:35that's on top
00:58:36is stunning.
00:58:3840 minutes.
00:58:39Spectacular.
00:58:41Joe.
00:58:42This is Michelin star
00:58:43plating here.
00:58:44They were probably
00:58:45there with tweezers,
00:58:46you know,
00:58:47with all of those
00:58:47kumquat rings
00:58:48just putting their
00:58:49heart and soul
00:58:49on the plate.
00:58:52The duck
00:58:53is sublime.
00:58:54I would have loved
00:58:54more of this sauce
00:58:56because it is
00:58:56so incredibly good.
00:58:58I think it needs it
00:58:59because the maitakes
00:59:00aren't seasoned
00:59:00that much.
00:59:01They did that
00:59:02really well.
00:59:03Once you get
00:59:03that sauce in there,
00:59:04it is absolutely,
00:59:06absolutely divine.
00:59:08If anything,
00:59:08it's just a kiss
00:59:09of the candy cane.
00:59:10So maybe since it
00:59:12is supposed to be
00:59:12the star of the dish,
00:59:13it should have been
00:59:14a little bit, you know,
00:59:14more forefront.
00:59:16The dessert, I think,
00:59:17is a stunner.
00:59:18Bright, it's honey-hued,
00:59:20it has all those
00:59:21citrus bombs that you
00:59:22want from the kumquat,
00:59:23the crackle of that
00:59:24peppermint bark was
00:59:25really, really nice
00:59:26and all those crunchy
00:59:26bits inside.
00:59:28Hold my hand.
00:59:29I need you to hold
00:59:29my hand.
00:59:31Thank you, judges.
00:59:33The scorecards are
00:59:34in front of you.
00:59:35If we go home on this,
00:59:36it's going to come down
00:59:37to, like, I mean,
00:59:38it should be a point.
00:59:39They're just masters
00:59:41of this craft.
00:59:42Yeah.
00:59:42And so for us to be,
00:59:44like, this neck-and-neck
00:59:45with them,
00:59:46I think it's fantastic.
00:59:47Chef Jacques Torres,
00:59:49Chef Judy Ju,
00:59:50Chef Scott Conant.
00:59:51It's been a pleasure.
00:59:52Good night.
00:59:53We'll see what happens.
00:59:54Great job, man.
00:59:55You too.
00:59:56All right.
00:59:57Let's bring them back in,
00:59:58the Mortaggio brothers.
00:59:59Michael O'Brien,
01:00:02May, and Nene.
01:00:05Very high scores.
01:00:07One team scored a 48
01:00:10out of 50 in savory,
01:00:12a 43 out of 50 in sweet
01:00:15for a total of 91.
01:00:18The other team scored
01:00:19a 46 out of 50 in savory
01:00:23and 46 out of 50 in sweet
01:00:27for a score of 92
01:00:29and a one-point difference.
01:00:31Of course.
01:00:33The winner of the battle
01:00:35between Team May and Nene
01:00:37and Team Michael and Brian
01:00:40is...
01:00:49Michael and Brian!
01:00:52Wow!
01:00:57Such a narrow margin
01:01:06really does show
01:01:08how amazing you are.
01:01:10Sorry it's not your night tonight.
01:01:12It has been an honor and pleasure
01:01:13to have you tonight.
01:01:14Thank you so much.
01:01:14Thank you very much.
01:01:17Chef May Lynn!
01:01:18Chef Amy Lynn!
01:01:21How do you lose with a 91?
01:01:24I don't know, you know?
01:01:25It happens.
01:01:27They better take it all the way.
01:01:28I don't like losing
01:01:29to the non-winners.
01:01:31Jenny's finals!
01:01:34Let's take a look, gentlemen.
01:01:35Where are you going?
01:01:37Michael and Brian
01:01:38going against Tobias and Marcel.
01:01:41Wow.
01:01:41This next round is the unknown.
01:01:43They cook very differently
01:01:44than we do.
01:01:45We just cook our food
01:01:46and go head-to-head.
01:01:47I mean, it's...
01:01:47This is a game.
01:01:48So, gentlemen, congratulations.
01:01:51Job well done.
01:01:53Michael and Brian Mottaggio!
01:01:54I don't know.
01:01:58Congratulations, guys.
01:01:59Thanks.
01:01:59You guys are a huge inspiration
01:02:00as brothers and as family.
01:02:02It's kind of feel pretty amazing.
01:02:04Michael and I,
01:02:04we started out competing
01:02:05against each other.
01:02:06This is the new story.
01:02:07This is who we are.
01:02:08I'm incredibly proud.
01:02:09Going to third round.
01:02:10Thank you, all right?
01:02:11Yes, sir.
01:02:11Yes, sir.
01:02:11Yes, sir.
01:02:12Nice job.
01:02:13Let's go.
01:02:14The final four teams
01:02:15of our tournament are set.
01:02:17Two down, two to go.
01:02:18Now is the hardest part.
01:02:20Join us next time
01:02:21for our exciting conclusion
01:02:22when these four
01:02:23sweet and savory duos
01:02:25face off.
01:02:26Game time, chef.
01:02:27Game time.
01:02:27This is going to get intense.
01:02:29And then,
01:02:30the best of the best teams
01:02:32go head-to-head
01:02:33in an epic final battle
01:02:34for the title.
01:02:35It's delicious.
01:02:37Final!
01:02:37The trophy.
01:02:39Let's take a look at this.
01:02:39I can't, Brian.
01:02:40I can't.
01:02:41Big bucks for charity.
01:02:42Time is going fast.
01:02:43And that $100,000 grand prize.
01:02:47Jingle jingle all the way.
01:02:49Right here
01:02:49on Tournament of Champions
01:02:50All-Star Christmas.
01:02:52See you next week.
01:02:53Adios.
01:02:53Adios.
01:02:55Adios.
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