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00:00this is Myrtle Beach South Carolina 60 miles of beautiful sunny beaches
00:07attractions and more than 2,000 restaurants with amazing culinary
00:12options the beach has become a true foodie destination I'm Mason Zeglin and
00:17I'm passionate about great food southern hospitality and healthy competition and
00:22I'm here to set up a chef swap challenge each week we're gonna take two chefs and
00:27swap them into each other's kitchens our chefs will have no idea where they're
00:31going or what they'll cook they can grab one ingredient from their own kitchen but
00:36they only get 60 minutes to cook up a masterpiece Myrtle Beach culinary
00:40experts Dylan Foster and Johanna Wilson-Jones will help me determine who
00:44takes home the chef swap night it's time for chef swap this is chef swap at the
00:52beach we're vegging out today on chef swap at the beach chef Jordan and chef Mike
00:57will have to bring their veggie a game to create a delicious tabletop
01:01masterpiece after college I graduated and two weeks later I sold my car bought a
01:06one-way ticket to Fort Lauderdale and I paid for a yachting course so I became a
01:10deckhand and a stewardess and quickly started traveling the world all of a
01:15sudden when I was working on a charter yacht in Italy I got hospitalized and
01:19diagnosed with type 1 diabetes with that I had to learn a completely different way to
01:24live everything that I put in my body I have to calculate so I know exactly the
01:30amount of insulin that I have to give myself not enough insulin can get you
01:34hospitalized too much insulin you'll go into a coma I decided to go to
01:38culinary school where I went to Cape Town South Africa and I got to go back on
01:43the yachts as a chef which was really cool I found out that my grandee was
01:48diagnosed with Alzheimer's so I quit and I flew home because family is my world I
01:53came home to spend time with her and I can't sit still so the whole summer I
01:59was dreaming of lackey's flash forward we're sitting here and it's kind of
02:04crazy to think that all this started because I got hospitalized in Italy I'm
02:10very competitive anything that I do I want to win or there's no point in doing
02:13it yeah I've come from a big family so I would say that you know they always
02:17wanted to one-up me I was the firstborn so from day one you know I had a
02:21standard set for myself ever since I was a little kid I just always wanted to be
02:25the best so for most of my life I really didn't know what I wanted to do with it
02:29there were more downs and ups I kept making bad decisions and couldn't get on
02:33the right path and then eventually I realized I wanted to do good for myself I
02:37wanted to find my passion in life and when I met my girlfriend Kayla she pushed me
02:42to want to cook she saw my passion I didn't want to do it I know how hard you
02:48know this industry is how hard to become the best at cooking is like but it was a
02:52challenge so I started off I went on the line as a line cook and I worked my way
02:57all the way up to executive chef I met Kayla when I was 27 you know we do
03:01everything together and she's just she's my rock in my life which I need because I
03:05got a lot of energy sometimes you know I got a lot of different ways I can go but
03:10she keeps me where I need to be I'm about to surprise our chefs with our
03:14healthiest chef swap yet chef Jordan at lack of eats and chef Mike at Jardine
03:19here I come chef Jordan hi how's it going this space is absolutely amazing thank
03:25you chef Mike welcome to Jardine what a great space you have here beautiful
03:32isn't it I think you know why I'm here I think I do ready for chef swap as ready as
03:36I can be all right in this envelope I have where you're gonna cook what you're
03:41gonna cook and who you're gonna be swapping with okay before I give you
03:44this envelope I'm gonna let you take one item from here to bring with you what's
03:49that item gonna be cashew labneh yeah what is labneh labneh is a cheese but
03:54this is a cashew cheese let's do the pesto vinaigrette pesto vinaigrette sounds
03:59super bright and fresh it is why don't you open this up
04:03zardine chef Michael oh like it eats Jordan Lazarus three veggie three-way
04:10platter definitely not making it easy we really want to showcase your passion for
04:14vegetables let's do it there's just one more thing this chef swap starts right
04:18now right now right now okay let's go
04:22our chefs will need to pick three different vegetables and then show us three
04:27different cooking techniques for each veggie with so much to do in just an
04:35hour they're going to need the help of some solid sous chefs hey Jordan hi
04:40welcome to Jardine I'm love nice to meet you nice to meet you awesome let me show
04:44you around wow this place is nice hey chef nice to meet you I'm good to meet you chef
04:51Mike welcome to lucky eats it's a beautiful place I've never been here
04:54before I've heard a lot about it let's go ahead and do the kitchen all right we
04:58have a prep sink for all our fresh ingredients we have sweet potatoes green
05:04apples beans so this is our kitchen okay we have our three sinks definitely bigger
05:09than ours we have all our greens kale romaine we have a baby spinach spring
05:14mix arugula so back here we have some prep area for you if we have our walk-in
05:20freezer okay and then right back here it's more you got a big dry storage area
05:27we have our freezer that's where you're gonna find our corn some extra proteins
05:30okay cool these are all been over here we can do some prep right here and then
05:34right here we have our induction burners real easy to use I wish you the best of
05:38luck time around if you need me okay thank you and you stop pretty well all the
05:43fresh ingredients we have a front we chop them early in the morning every day so
05:46feel free to use anything you need awesome thank you let me know if you need
05:49anything our chefs are looking overwhelmed I'm gonna check in and plant
05:53some confidence in them how are you what do you think of the space I mean it's a
05:58big kitchen it's definitely bigger than the kitchen that I'm used to but yeah I
06:00think I can make it work secret ingredient so this is our pesto vinaigrette
06:04can I check it out absolutely smells really really punchy is it white
06:09balsamic yes I'm excited to try that is some good stuff chef Jordan I know this is a
06:15tight space for you but I feel like you're in a vegetable paradise right
06:19now I am and I come from working on boats so I'm kind of at home secret
06:23ingredient cashew labneh I actually made it myself it is soaked cashews a little
06:28bit of lemon juice a little bit of nutritional yeast and a little salt and
06:31pepper super creamy you get a little bit of that nuttiness I'm excited to see what
06:35you do with it me too all right you feeling good you feeling ready it's ready as
06:39it can be all right 60 minutes on the clock and let's go awesome
06:45our chefs have a lot to do and not a lot of time they need to pick their three
06:50vegetables fast
06:56okay
06:56gloves put them on can you please grate me some beets I'm gonna mandolin some beets
07:04you need a hand yeah maybe kind of cucumbers or celeries or just some cucumbers we'll get that
07:10ready for the thin slice yep gotcha there we go much better on your left thank you so much
07:19got to marinade this carpaccio basically gonna cut everything in bulk because of this not a lot
07:26of time it's a lot of different ways to do the ingredients all right let's just get these start in
07:30the oven I'm doing a lab nay for each of my vegetables I'm making the cheese into it so
07:35you can see the different flavors vegan cheese can be fun too sorry your floor I'll help you clean
07:44it at the end of the day there's no stove so I've got to figure out a way to quickly roast these so I
07:51can make them into the lab nay
07:53Mike hey Mason I love all the freshness you've got going on everything's bright colors that's what
08:04I'm going for using vegetables you got to do bright you got to be fresh do you mind if I give it a taste
08:09yeah I love how bright and vibrant this tastes it just reminds me of a summer harvest yes Chef Jordan
08:19Mason tell me a little bit about what you're doing right now I'm about to get these beets in
08:24the oven we're gonna make shift boil and add a little bit of liquid in there put a lid on them
08:27and pray to goodness that they'll steam I'm sure you'll get it there where is the sink
08:32jalapeno you need jalapeno bring a little heat so this is gonna be for the charred cucumber salsa
08:39chef Jordan does not have the equipment she's used to in this kitchen she's really going to
08:46need to get creative to execute three different cooking techniques with just this oven making this
08:52difficult for me in this kitchen I can just move things around what you need can we remove just the
08:56top two racks that would be really cool so many things going on in my head not gonna lie you can
09:01really tell by how many ingredients have to do but how much stuff is on this board right now somehow
09:05it has to come together in 60 minutes Jardine actually means the garden of life and you know
09:10health as well so we do everything from scratch all allergen friendly everything that we make every
09:15morning is fresh it's my most popular seller it's by far the sweet and spicy chicken it has the kale with
09:21it has quinoa some blackened chicken some roasted sweet potatoes has our kale slow and then we top it with
09:27our sweet and spicy honey mustard sauce that is pretty much what pulls the whole dish together and
09:33I think that's why people love it the most we have the spicy tuna bowl we do cilantro lime rice and then
09:38we have a mixture of rice vinegar sesame oil and soy sauce we have our radishes avocado some green onion
09:45and then we do our spicy aioli so it's a great great dish and the crispy kale Caesar there's a lot going
09:50on in that we do a little bit of the blackened chicken and a little bit of corn we kind of want to
09:54stand out and be a little different that way and then we also have our za'atar pita chips and then
09:58za'atar is like a Mediterranean spice brings a little bit of kick to it and we top it off with
10:02our homemade Caesar dressing again gluten-free very allergen friendly people seem to love it can you
10:08please grab me a little bit of orange juice from the front they keep things so fresh at Jardine
10:14Lob needs to juice that orange on the spot thank you I'm gonna set this up does this come out why are
10:28these things always like this ah yeah I would have been here all day thank you so much oh that smells
10:35nice all right so this is our carrot beet and apple slaw the name of my restaurant is lackey eats it is the
10:44native way in South Africa to say all is good so whether the music is lackey the food's lackey it's just
10:50lackey to be lackey it's an Afrikaans word lackey eats directly translates to yummy foods we have our big
10:57five burger which is named after the big five safari animals in South Africa and it is our local lamb burger
11:03where we actually use fat mountain farms which is a local farm we also do our lemon ricotta pancakes which is one of my
11:10favorite because we do a raspberry chia seed compote with a pistachio crumble just a fun light way to
11:18enjoy something a little sweeter in the morning and then we do our Thai crunch salad which is just
11:23chock full of bright and colorful veg and fruits quinoa mango we do our own chili lime roasted peanuts in
11:29house we do our sesame garlic dressing as well it's a fan favorite now that chef mike has figured out that food
11:37processor he's combining all these veggies to make a colorful dip all right let me use this thing
11:45it's actually good do you have any garlic powder by chance or fresh garlic actually whichever you
11:50want to have both see fresh is it peeled already yes thank goodness you have any sugar we have coconut
11:57sugar that'll work all right why not so i'm doing like a quick pickle it's interesting with this this
12:03isn't the sugar i wanted but you got to roll with the punches you know refined sugars aren't really
12:07too good for your body so we try and have coconut sugar and alternative ingredients for you let me give
12:12it a shot
12:16it's not bad here we go ready to rumble let's see how she goes ready to dance chef jordan's getting
12:22experimental with her veggie recipes it could be a big risk
12:26actually kind of nice i'm gonna add a little bit more pale this is the pesto right here it's gonna
12:34bring a little bit of flavor some brightness a little cilantro with that it's gonna be good
12:40just need to get these little suckers in the oven because i might be pressed for time with them all right
12:45guys time is halfway gone but i don't think our chefs are halfway done with their healthy masterpieces
12:54i need to send in dylan and johanna to make sure our chefs are on the right track chef yes dylan
12:59chef how are you doing man i am uh busy you've only got 30 minutes left it looks like you've got a ton
13:05of things going in there there's a lot going on up here yeah we are super excited to see what you bring
13:10to this board we did this challenge so that you could showcase nine different techniques honestly i'm
13:14doing everything on the fly at this point a good pivot is a good move man is this some of the pico
13:18yep can i taste this absolutely try it be good again whoa man good all right there is some freshness
13:26there is some flavor moving on that ball it's so important with such small bites you got to bring
13:31big flavors yeah choo choo chef i came to see you that means you have 30 minutes left what are your three
13:37vegetables kale sweet potato and beets so i'm waiting to season everything until the very end because
13:45normally i was going to boil most of these veg and then i came in and realized we don't have a stove
13:51so now i'm just trying to get everything boiled off and then all the flavors going to come together
13:56at the very end oh so i can't taste anything you can taste a little something there's a little dressing
14:01that we made that's going to go with our beat carpaccio with help from chef lab okay let me get a
14:07little dab of this wow chef that is amazing i cannot wait to get some more yes so you're
14:15amazing a flavor so bring it on so i'm doing some roasted red pepper with some feta a little bit of
14:20yogurt and some basil salt and pepper we'll all boil i want this to have a little bit different texture
14:25i need to grab um where is chopped kale right over here okay already okay thank you
14:39our body behind hot 20 minutes very good that's made for a tomato i guess i don't know what that is
14:47but that's what we're going with now chef jordan you are moving back here i'm moving you 20 minutes
14:53left okay have you found your board yet how are you plating this that's a good question it's uh
14:58when i get there i'll figure it out a little cilantro always brings freshness
15:10one two three lab days and then we'll have kale chip dip dip dip dip brought a little bit of
15:17south africa with me it's my grandies bread basket so this is the uh it's almost a play on the pico
15:23to go but we use our cucumber to bring out more freshness some cilantro and of course jalapeno
15:29kind of open pray this is good
15:35all right i guess we are going to grow so i don't have a choice
15:40so i of course forgot to put the pepper in the oven for the end so now i'm improvising
15:46i am adding the labneh to the beat so we can make our beat labneh probably don't need that much but here we
15:51are so much time here wow looks like cotton candy very nice i'm going to actually do a hail mary here
16:02and chuck that in there this is getting exciting both chefs are going to have to improvise to finish
16:07their final vegetable in time we're just going to have to work with it we're going to have to work with
16:13it yep i'll do the food processor while you grab the blender again for me
16:19oh let's do acid this one
16:26and i need a little bit of broth so we're just going to use this turmeric and ginger juice
16:34all right chef mike has added a lot of liquid to his platter he's going to have to be very careful to
16:39keep his flavor elements from running together meanwhile chef jordan might not have enough time
16:45to finish her sweet potatoes nuts nuts nuts nuts nuts nuts this is we might have one man down what
16:54other cheeses do we have we have vegan cheese feta and then we have some manchego okay let me get the
16:59manchego okay it's going to be very gingery and turmeric we're here for help jordan is still trying to
17:04make her potatoes work while mike has the extra time for garnishes we might not make it
17:17that's time all right well everything looks great that's a lot to do in 60 minutes you were running
17:23around like nobody's business you were great thank you very much for your help you rocked it if i didn't
17:28have you there's no way i would have finished this jordan has got to get that last dish on the board for
17:32it to count and done there you go all right cool good job thank you looks good oh that came together
17:39a lot better than i thought it was going to we're starting off our tasting with chef mike's board of
17:45three veggies three ways impressive i can't get down to it we could just start with the bell pepper
17:52i really am enjoying this roasted red pepper feta dip that he prepared for us it's light and tangy
17:57why don't we try something with cucumber in it oh i love mints this is some pickled cucumber he made
18:03this is a cucumber tzatziki wow he did a great job on these pickles
18:08it's great when a chef can put a component on a plate that individually all the components shine
18:13right and then when you mix them all together it's a great bite i feel like there's a real
18:16cohesiveness to everything what he has done here has showcased our local farmers yes and overall
18:21showcased our community on this board now chef jordan wow i love the fact that it looks like
18:28there's a lot of different cooking techniques and all she had was an oven just one piece of equipment
18:33that's really cool that's a that's amazing let's dig in let's do this cheers this is the crunch
18:39this is the roasted sweet potato this tastes like what you could put it to a sweet potato pie
18:49it's so beautiful it looks like you're so strong you hold look at what these veggies
18:54this is what happens when you eat all veggies you get so strong super dylan i'm loving how she used
19:01one ingredient and made it taste very different in all three cooking techniques yes it's just wow
19:09i never thought that a vegetarian platter would blow me a wheel at this you know i'm a carnivore
19:14i can be a herbivore with this plate how'd it go there was a lot going on in my head this was a huge
19:20challenge it was but you know i can i completed it so whatever happens now i'm just proud of myself for
19:25completing it we could see your excitement in this kitchen i'm still excited i'm still excited
19:31i want to go again no i'm just kidding i don't i don't i don't want to do it again chef to chef
19:36how you feeling now since uh you've been able to decompress a little bit i still don't feel
19:41decompressed that was crazy it was the fastest and longest 60 minutes of my life and i could not
19:49have done it without log this kitchen had a lot of energy today it definitely did both chefs should
19:53be proud of how excellent their work was today but only one gets to take home the chef swap knife
19:59chef jordan chef michael your challenge was to take three different vegetables and showcase them in
20:05three different techniques chef mike you hit our challenge head on you did a great job thank you all
20:11of your elements on your board really could stand alone but as a cohesive dish you did a great job chef
20:16jordan girlfriend let me tell you something you could turn any carnivore into a herbivore you are
20:22magnificent i can't wait to eat more of your food thank you for fueling our community with such
20:27flavorful healthy options chef jordan chef mike the chef swap knife goes to
20:35chef jordan
20:49chef jordan blew us out of the water with her creative use of ingredients and cooking techniques
20:53in this veggie challenge i'm mason zeglin join me next time as we put two more amazing myrtle beach
20:59chefs to the test on chef swap at the beach for more on the chefs and restaurants featured on today's
21:04episode visit chef swap dot com
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