- 5 weeks ago
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00:00This is Myrtle Beach, South Carolina.
00:1060 miles of beautiful sunny beaches, attractions, and more than 2,000 restaurants.
00:16With amazing culinary options, the beach has become a true foodie destination.
00:21I'm Mason Zeglin, and I'm passionate about great food, southern hospitality, and healthy competition.
00:26And I'm here to set up a chef swap challenge.
00:30Each week, we're going to take two chefs and swap them into each other's kitchens.
00:34Our chefs will have no idea where they're going or what they'll cook.
00:38They can grab one ingredient from their own kitchen, but they only get 60 minutes to cook up a masterpiece.
00:44Myrtle Beach culinary experts Dylan Foster and Johanna Wilson-Jones will help me determine who takes home the chef swap knife.
00:52It's time for chef swap.
00:55This is chef swap at the beach.
00:57We're vegging out today on Chef Swap at the Beach.
01:01Chef Jordan and Chef Mike will have to bring their veggie A game to create a delicious tabletop masterpiece.
01:06After college, I graduated, and two weeks later, I sold my car, bought a one-way ticket to Fort Lauderdale, and I paid for a yachting course.
01:15So I became a deckhand and a stewardess and quickly started traveling the world.
01:19All of a sudden, when I was working on a charter yacht in Italy, I got hospitalized and diagnosed with type 1 diabetes.
01:27With that, I had to learn a completely different way to live.
01:30Everything that I put in my body, I have to calculate so I know exactly the amount of insulin that I have to give myself.
01:37Not enough insulin can get you hospitalized. Too much insulin, you'll go into a coma.
01:42I decided to go to culinary school where I went to Cape Town, South Africa, and I got to go back on the yachts as a chef, which was really cool.
01:50I found out that my grandee was diagnosed with Alzheimer's because I quit, and I flew home because family is my world.
01:58I came home to spend time with her, and I can't sit still, so the whole summer, I was dreaming of lack of eats.
02:06Flash forward, we're sitting here, and it's kind of crazy to think that all this started because I got hospitalized in Italy.
02:14I'm very competitive. Anything that I do, I want to win, or there's no point in doing it.
02:19Yeah, I've come from a big family, so I would say that, you know, they always wanted to one-up me.
02:23I was the firstborn, so from day one, you know, I had a standard set for myself.
02:27Ever since I was a little kid, I just always wanted to be the best.
02:31So for most of my life, I really didn't know what I wanted to do with it.
02:34There were more downs than ups.
02:36I kept making bad decisions and couldn't get on the right path, and then eventually I realized I wanted to do good for myself.
02:42I wanted to find my passion in life, and when I met my girlfriend, Kayla, she pushed me to want to cook.
02:48She saw my passion.
02:49I didn't want to do it, and I know how hard, you know, this industry is, how hard to become the best at cooking is.
02:56Like, but it was a challenge.
02:58So I started off, I went on the line as a line cook, and I worked my way all the way up to executive chef.
03:04I met Kayla when I was 27.
03:06You know, we do everything together, and she's just, she's my rock in my life, which I need because I got a lot of energy.
03:12Sometimes, you know, I got a lot of different ways I can go, but she keeps me where I need to be.
03:16I'm about to surprise our chefs with our healthiest chef swap yet.
03:21Chef Jordan at Lacka Eats and Chef Mike at Jardine, here I come.
03:25Chef Jordan!
03:26Hi!
03:27How's it going?
03:28Good, how are you?
03:29This space is absolutely amazing.
03:31Chef Mike!
03:32Chef Mason!
03:33How's it going?
03:34Welcome to Jardine.
03:35What a great space you have here.
03:37It's beautiful, isn't it?
03:37I think you know why I'm here.
03:39I think I do, too.
03:39I think I do.
03:39You ready for chef swap?
03:41As ready as I can be.
03:42All right.
03:42In this envelope, I have where you're going to cook, what you're going to cook, and who
03:47you're going to be swapping with.
03:48Okay.
03:48But before I give you this envelope, I'm going to let you take one item from here to bring
03:53with you.
03:53What's that item going to be?
03:55Cachy labneh.
03:56Yeah?
03:57What is labneh?
03:58Labneh is a cheese, but this is a cashew cheese.
04:01Let's do the pesto vinaigrette.
04:03Pesto vinaigrette?
04:03Sounds super bright and fresh.
04:05It is.
04:06Why don't you open this up?
04:09Zardine.
04:09Chef Michael.
04:10Oh, Lacka Eats.
04:12Jordan Lazarus.
04:13Three veggie, three-way platter.
04:15Definitely not making it easy.
04:17We really want to showcase your passion for vegetables.
04:20Let's do it.
04:20There's just one more thing.
04:22This chef swap starts right now.
04:23Right now?
04:24Right now.
04:24Okay, let's go.
04:28Our chefs will need to pick three different vegetables and then show us three different
04:33cooking techniques for each veggie.
04:37Wow.
04:37With so much to do in just an hour, they're going to need the help of some solid sous chefs.
04:44Hey, Jordan.
04:44Hi.
04:45Welcome to Jardine.
04:46I'm Lab.
04:46Nice to meet you.
04:47Nice to meet you.
04:48Awesome.
04:49Let me show you around.
04:50Wow.
04:51This place is nice.
04:54Hey, chef.
04:55Nice to meet you.
04:55I'm okay?
04:55Nice to meet you.
04:56Chef Mike.
04:57Welcome to Lacka Eats.
04:58It's a beautiful place.
04:59I've never been here before.
05:00I've heard a lot about it.
05:01Let's go ahead and do the kitchen tour.
05:02Let's do the kitchen.
05:02All right.
05:03We have a prep sink for all our fresh ingredients.
05:07We have sweet potatoes, green apples, beans.
05:10So this is our kitchen.
05:11Oh, okay.
05:12We have our three sinks.
05:12This is a pretty big kitchen.
05:13Definitely bigger than ours.
05:15We have all our greens, kale, romaine.
05:18We have our baby spinach, spring mix, arugula.
05:21So back here we have some prep area for you.
05:23Nice big prep area.
05:24Right over here.
05:24We have our walk-in freezer.
05:26Okay.
05:27And then right back here, some more stuff down there.
05:30Oh, you got a big dry storage area.
05:32We have our freezer.
05:33That's where you're going to find our corn, some extra proteins.
05:35Okay, cool.
05:35These are oven over here.
05:37We can do some prep right here.
05:38And then right here we have our induction burners.
05:41Real easy to use.
05:43I wish you the best of luck.
05:44Don't worry around if you need me.
05:45Okay.
05:46And you sell pretty well all the fresh ingredients we have up front.
05:49We chop them early in the morning, every day.
05:51So feel free to use anything you need.
05:53Awesome.
05:54Let me know if you need anything.
05:54Lacka.
05:55Our chefs are looking overwhelmed.
05:57I'm going to check in and plant some confidence in them.
06:00Mason, how are you?
06:01What do you think of the space?
06:02I mean, it's a big kitchen.
06:03It's definitely bigger than the kitchen that I'm used to.
06:05But I think I can make it work.
06:06Secret ingredient?
06:07So this is our pesto vinaigrette.
06:09Can I check it out?
06:10Absolutely.
06:11Smells really, really punchy.
06:13Is it white balsamic?
06:15Yes.
06:15I'm excited to try that.
06:17It is some good stuff.
06:18Chef Jordan, I know this is a tight space for you,
06:21but I feel like you're in a vegetable paradise right now.
06:24I am, and I come from working on boats, so I'm kind of at home.
06:27Secret ingredient?
06:28Cashew labneh.
06:29I actually made it myself.
06:31It is soaked cashews, a little bit of lemon juice,
06:34a little bit of nutritional yeast, and a little salt and pepper.
06:37Super creamy.
06:38You get a little bit of that nuttiness.
06:39I'm excited to see what you do with it.
06:40Me too.
06:41All right.
06:42You feeling good?
06:43You feeling ready?
06:43As ready as it can be.
06:44All right.
06:4560 minutes on the clock, and let's go.
06:48Awesome.
06:48Our chefs have a lot to do, and not a lot of time.
06:53They need to pick their three vegetables fast.
07:01Okay.
07:01Bluffs?
07:02Yes.
07:02Put them on.
07:04Can you please grate me some beets?
07:07I'm going to mandolin some beets.
07:10Need a hand?
07:11Yep.
07:11Maybe cutting cucumbers or celeries or...
07:14We'll just have some cucumbers.
07:15We'll get that ready for the...
07:17Thin slice?
07:17Yep.
07:18Gotcha.
07:20There we go.
07:22Much better.
07:23On your left.
07:24Thank you so much.
07:25Got to marinate this carpaccio.
07:28Basically, I'm going to cut everything in bulk because of this.
07:31Not a lot of time.
07:32It's a lot of different ways to do the ingredients.
07:34All right.
07:34Let's just get these started in the oven.
07:36I'm doing a lab-n-a for each of my vegetables.
07:39I'm making the cheese into it, so you can see the different flavors.
07:42Vegan cheese can be fun, too.
07:47Sorry, your floor.
07:49I'll help you clean it at the end of the day.
07:50There's no stove, so I've got to figure out a way to quickly roast these so I can make
07:57them into the lab-n-a.
08:03Mike!
08:03Hey, Mason.
08:04I love all the freshness you've got going on.
08:07Everything's bright colors, bold flavors.
08:10That's what I'm going for.
08:10When you're using vegetables, you've got to do bright.
08:12You've got to be fresh.
08:13Do you mind if I give it a taste?
08:14Yeah.
08:18I love how bright and vibrant this tastes.
08:20It just reminds me of a summer harvest.
08:23Yes.
08:23Chef Jordan!
08:25Mason!
08:26Tell me a little bit about what you're doing right now.
08:27I'm about to get these beets in the oven.
08:29We're going to make Chef Boil.
08:30Add a little bit of liquid in there, put a lid on them, and pray to goodness that they'll
08:34steam.
08:35I'm sure you'll get it there.
08:36Where is the sink?
08:38Jalapeno.
08:38You need jalapeno.
08:40Bring a little heat.
08:41So this is going to be for the charred cucumber salsa.
08:45I'm going to put this in here.
08:46Chef Jordan does not have the equipment she's used to in this kitchen.
08:50She's really going to need to get creative to execute three different cooking techniques
08:55with just this oven.
08:56Making this difficult for me in this kitchen.
08:58I can just move these around.
08:59What do you need?
09:00Can we remove just the top two racks?
09:01Yes.
09:02That would be really cool.
09:03So many things going on in my head, not going to lie.
09:05You can really tell by how many ingredients I have to do, by how much stuff is on this
09:08board right now.
09:09Somehow it has to come together in 60 minutes.
09:12Jardine actually means the garden of life and, you know, health as well.
09:16So we do everything from scratch, all allergen friendly.
09:19Everything that we make every morning is fresh.
09:21It's my most popular seller.
09:23It's by far the sweet and spicy chicken.
09:24It has the kale with it, has quinoa, some blackened chicken, some roasted sweet potatoes,
09:30has our kale slow, and then we top it with our sweet and spicy honey mustard sauce.
09:34That is pretty much what pulls the whole dish together, and I think that's why people love
09:38it the most.
09:39We have the spicy tuna bowl.
09:41We do cilantro, lime rice, and then we have a mixture of rice vinegar, sesame oil, and
09:46soy sauce.
09:47We have our radishes, avocado, some green onion, and then we do our spicy aioli.
09:51So it's a great, great dish.
09:53And the crispy kale Caesar, there's a lot going on in that.
09:56We do a little bit of the blackened chicken and a little bit of corn.
09:59We kind of want to stand out and be a little different that way.
10:01And then we also have our za'atar pita chips.
10:03And then za'atar is like a Mediterranean spice, brings a little bit of kick to it.
10:06And we top it off with our homemade Caesar dressing.
10:08Again, gluten free, very allergen friendly.
10:10People seem to love it.
10:12Can you please grab me a little bit of orange juice from the front?
10:16They keep things so fresh at Jardine.
10:20Lob needs to juice that orange on the spot.
10:22Anything too.
10:27I'm going to set this up.
10:30Does this come out?
10:32Why are these things always like this?
10:35Ah, yeah, I would have been here all day.
10:37Thank you so much.
10:39Ooh, that smells nice.
10:40All right, so this is our carrot, beet, and apple slaw.
10:46The name of my restaurant is Laka Eats.
10:48It is the native way in South Africa to say all is good.
10:52So whether the music is Laka, the food's Laka, it's just Laka to be Laka.
10:56It's an Afrikaans word.
10:58Laka Eats directly translates to yummy foods.
11:01We have our Big Five burger, which is named after the Big Five safari animals in South Africa.
11:06And it is our local lamb burger where we actually use Fat Mountain Farms, which is a local farm.
11:12We also do our lemon ricotta pancakes, which is one of my favorite because we do a raspberry chia seed compote with a pistachio crumble.
11:20It's just a fun, light way to enjoy something a little sweeter in the morning.
11:25And then we do our Thai crunch salad, which is just chock full of bright and colorful veg and fruits, quinoa, mango.
11:33We do our own chili lime roasted peanuts in-house.
11:35We do our sesame garlic dressing as well.
11:38It's a fan favorite.
11:40Now that Chef Mike has figured out that food processor, he's combining all these veggies to make a colorful dip.
11:46All right, let me use this thing.
11:50It's actually good.
11:51Do you have any garlic powder by chance?
11:53Or fresh garlic, actually.
11:55Whichever you want to have both.
11:56Let's do fresh.
11:57Is it peeled already?
11:58Yes.
11:59Thank goodness.
12:00Do you have any sugar?
12:01Do we have coconut sugar?
12:02That'll work.
12:03All right.
12:03Why not?
12:03So I'm doing like a quick pickle.
12:07It's interesting with this, this isn't the sugar I wanted, but you got to roll with the punches, you know?
12:11Refined sugars aren't really too good for your body, so we try and have coconut sugar and alternative ingredients for you.
12:17Let me give it a shot.
12:21It's not bad.
12:22Here we go.
12:23Ready to rumble.
12:24Let's see how she goes.
12:25Ready to dance.
12:26Chef Jordan's getting experimental with her veggie recipes.
12:30It could be a big risk.
12:34That's just kind of nice.
12:35I'm going to add a little bit more pale.
12:37This is the pesto right here.
12:39It's going to bring a little bit of flavor, some brightness.
12:43A little cilantro with that.
12:44It's going to be good.
12:45I just need to get these little suckers in the oven because I might be pressed for time with them.
12:50All right, guys.
12:54Time is halfway gone, but I don't think our chefs are halfway done with their healthy masterpieces.
12:59I need to send in Dylan and Johanna to make sure our chefs are on the right track.
13:03Chef.
13:04Yes, Dylan.
13:04Chef, how are you doing, man?
13:06I am busy.
13:07You've only got 30 minutes left.
13:09It looks like you've got a ton of things going on here.
13:10I'm getting there.
13:11There's a lot going on up here.
13:13Yeah, we are super excited to see what you bring to this board.
13:15We did this challenge so that you could showcase nine different techniques.
13:19Honestly, I'm doing everything on the fly at this point.
13:20A good pivot is a good move, man.
13:22Is this some of the pico?
13:23Yep.
13:23Can I taste this?
13:24Are you finished with this food?
13:25Absolutely.
13:25You can try it.
13:26Pico de gallo.
13:28Whoa, man.
13:28Good.
13:29All right.
13:30There is some freshness.
13:31There is some flavor moving on that bowl.
13:33It's so important.
13:34With such small bites, you've got to bring big flavors.
13:37Yeah.
13:38Choo, choo, choo.
13:38Chef, I came to see you.
13:40That means you have 30 minutes left.
13:41What are your three vegetables?
13:42Kale, sweet potato, and beets.
13:46So I'm waiting to season everything until the very end
13:49because normally I was going to boil most of these veg,
13:53and then I came in and realized we don't have a stove.
13:56So now I'm just trying to get everything boiled off.
13:58And then all the flavor is going to come together
14:00at the very end.
14:01Oh, so I can't taste anything.
14:03You can taste a little something.
14:05Yeah, I would.
14:05There's a little dressing that we made that's
14:07going to go with our beet carpaccio with help from Chef Lab.
14:10OK.
14:11Let me get a little dab of this.
14:13Wow, Chef, that is amazing.
14:17I cannot wait to get some more.
14:19Yes, ma'am.
14:20So you're a maven of flavor, so bring it on.
14:22So I'm doing some roasted red pepper with some feta,
14:24a little bit of yogurt, and some basil, salt and pepper.
14:26We'll all boil.
14:27I want this to have a little bit different texture.
14:30I need two crabs.
14:32Yes.
14:33Where is chopped kale?
14:35Right over here.
14:36OK.
14:37Already on?
14:38OK, perfect.
14:38Right here.
14:40Barboni?
14:41Behind, hot.
14:4220 minutes left, Chef.
14:4320 minutes, very good.
14:44That's made for a tomato, I guess.
14:46I don't know what that is, but that's what we're going with now.
14:48Chef Jordan, you are moving back here.
14:50I'm moving.
14:51You have 20 minutes left.
14:52OK.
14:53Have you found your board yet?
14:54How are you plating this?
14:55That's a good question.
14:56It's, uh, when I get there, I'll figure it out.
14:59A little cilantro always brings freshness.
15:03One, two, three, lavender.
15:05I'm going to get it.
15:06I'm going to get it.
15:07I'm going to get it.
15:08I'm going to get it.
15:09I'm going to get it.
15:10I'm going to get it.
15:11I'm going to get it.
15:12I'm going to get it.
15:13I'm going to get it.
15:14I'm going to get it.
15:15One, two, three, labnaise.
15:17And then we'll have kale chip.
15:19Dip.
15:20Dip, dip, dip.
15:21Brought a little bit of South Africa with me.
15:23It's my Grandy's bread basket.
15:25So this is the, uh, it's almost a play on the pico de go,
15:28but we use, uh, cucumber to bring out more freshness.
15:30Some cilantro.
15:32And of course, jalapeno.
15:34Kind of hope and pray this is good.
15:40All right, I guess we are going to grill.
15:42So I don't have a choice.
15:45So I, of course, forgot to put the pepper in the oven for the end.
15:49So now I'm improvising.
15:51I am adding the labnaise to the beets so we can make our beet labnaise.
15:55Probably don't need that much, but here we are.
15:57Don't touch time here.
16:01Wow, looks like cotton candy.
16:03Very nice.
16:03I'm going to actually do a Hail Mary here and chuck that in there.
16:07This is getting exciting.
16:09Both chefs are going to have to improvise to finish their final vegetable in time.
16:13We're just going to have to work with it, yep.
16:15I'll do the food processor while you grab the blender again for me.
16:19And I need a little bit of broth, so we're just going to use this turmeric and ginger juice.
16:35All right.
16:37Chef Mike has added a lot of liquid to his platter.
16:43He's going to have to be very careful to keep his flavor elements from running together.
16:47Meanwhile, Chef Jordan might not have enough time to finish her sweet potatoes.
16:51This is, we might have one man down.
16:59What other cheeses do we have?
17:00We have vegan cheese feta and then we have some manchego.
17:03Okay, let me get the manchego.
17:04Okay.
17:05It's going to be very gingery and turmeric.
17:07We're here for help.
17:08Jordan is still trying to make her potatoes work,
17:10while Mike has the extra time for garnishes.
17:15We might not make it.
17:21All right.
17:25Well, everything looks great.
17:26That's a lot to do in 60 minutes.
17:28You were running around like nobody's business.
17:30You were great.
17:31Thank you very much for your help.
17:32We rocked it.
17:32If I didn't have you, there's no way I would have finished this.
17:34Jordan has got to get that last dish on the board for it to count.
17:38And done.
17:38There you go.
17:39All right, cool.
17:40Good job.
17:42Looks good.
17:43That came together a lot better than I thought it was going to.
17:48We're starting off our tasting with Chef Mike's board of
17:50Three Veggies Three Ways.
17:52Impressive.
17:53I can't wait to get down to it.
17:55We could just start with the bell pepper.
17:57I really am enjoying this roasted red pepper feta dip that he prepared for us.
18:01It's light and tangy.
18:02Why don't we try something with cucumber in it?
18:04Ooh, I love cucumber.
18:05This is some pickled cucumber he made.
18:08This is a cucumber tzatziki.
18:09Wow.
18:10He did a great job on these pickles.
18:13It's great when a chef can put a component on a plate that
18:16individually all the components shine.
18:17Right.
18:18And then when you mix them all together, it's a great bite.
18:20I feel like there's a real cohesiveness to everything.
18:23Exactly.
18:23What he has done here has showcased our local farmers.
18:25Yes.
18:26And overall, showcased our community on this board.
18:28Yes.
18:29Now, Chef Jordan.
18:30Whoa.
18:30Wow.
18:32I love the fact that it looks like there's a lot of different cooking techniques,
18:35and all she had was an oven.
18:37Just one piece of equipment.
18:38That's really cool.
18:39That's amazing.
18:40Let's dig in.
18:41Let's do this.
18:41Cheers.
18:42Cheers.
18:43This is the crunch.
18:48This is the roasted sweet potato.
18:50This tastes like what you could put into a sweet potato pie.
18:54It's so beautiful.
18:55It looks like.
18:57You're so strong.
18:58You hold it.
18:58Look at what these veggies have done to you.
18:59This is what happens when you eat all veggies.
19:01You get so strong.
19:02You get strong.
19:03Super Dylan.
19:04I'm loving how she used one ingredient and made it taste very different in all three cooking techniques.
19:11Yes.
19:12It's just, wow.
19:14I never thought that a vegetarian platter would blow me a wheel like this.
19:18You know, I'm a carnivore, but I could be a herbivore with this plate.
19:22How'd it go?
19:23There was a lot going on in my head.
19:24This was a huge challenge.
19:26It was, but you know, I completed it.
19:28So whatever happens now, I'm just proud of myself for completing it.
19:31We could see your excitement in this kitchen.
19:34I'm still excited.
19:35I'm still excited.
19:36I want to go again.
19:37No, I'm just kidding.
19:38I don't.
19:38I don't.
19:39I don't want to do it again.
19:40Chef to chef, how are you feeling now since you've been able to decompress a little bit?
19:45I still don't feel decompressed.
19:48That was crazy.
19:49It was the fastest and longest 60 minutes of my life, and I could not have done it without love.
19:55This kitchen had a lot of energy today.
19:56It definitely did.
19:58Both chefs should be proud of how excellent their work was today.
20:01But only one gets to take home the chef swap knife.
20:04Chef Jordan, Chef Michael, your challenge was to take three different vegetables
20:09and showcase them in three different techniques.
20:12Chef Mike, you hit our challenge head on.
20:14You did a great job.
20:16All of your elements on your board really could stand alone, but as a cohesive dish,
20:19you did a great job.
20:21Chef Jordan, girlfriend, let me tell you something.
20:23You could turn any carnivore into a herbivore.
20:26You are magnificent.
20:28I can't wait to eat more of your food.
20:29Thank you for fueling our community with such flavorful, healthy options.
20:34Chef Jordan, Chef Mike.
20:38The chef's swap knife goes to...
20:40Chef Jordan blew us out of the water with her creative use of ingredients and cooking techniques
20:58in this veggie challenge.
21:00I'm Mason Zeglin.
21:01Join me next time as we put two more amazing Myrtle Beach chefs to the test on Chef Swap at the Beach.
21:07For more on the chefs and restaurants featured on today's episode, visit ChefSwap.com.
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