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00:00Get that money.
00:01Come on with these cards.
00:02This is so mean of you.
00:05If you got the hustle, I've got the game.
00:06Let's go.
00:07Each night, I invite the country's most elite chefs
00:09to put their money and reputations on the line.
00:11This is warm from my pocket.
00:13What the hell?
00:14I need my money back.
00:15Come and get it, daddy.
00:16In my late night culinary poker game.
00:17I can't wait to see these cards.
00:19Stand back.
00:20You're a mad man.
00:21But now, the stakes are higher.
00:23I've never seen this much cash.
00:25The twists are bolder.
00:26What are you?
00:27You cannot do that.
00:28And the cards are wilder.
00:29Oh, my.
00:30This guy's instigating me.
00:32All bets.
00:34I hope we're all still friends.
00:35Are all.
00:36This is going to be fun.
00:37When it's all and nothing, put it all on the line.
00:42Tonight, we're doing something in here
00:43that we've never done before.
00:46I've got three high roller chefs who are so confident
00:48in their skills, they've all agreed to make this a winner
00:50take all competition.
00:52They're bringing 10 grand each.
00:54So the chef with the most money at the end of three rounds
00:56cooking is going home with $30,000.
00:59The other two are going home with absolutely nothing.
01:05I cannot believe we got this guy.
01:07He is a legend in Latin cuisine.
01:09But this is his first time in the wildcard kitchen.
01:15Chef Aaron Sanchez, an Emmy-nominated culinary host,
01:18has judged almost 150 episodes of Chop, battled legendary iron chef
01:22Morimoto to a draw and was awarded best Latin American restaurant
01:26by Time Out New York.
01:26I got to bow down.
01:27Senor.
01:28I got to bow down.
01:29Do not do that.
01:29You look too sharp.
01:30Thank you for having me, man.
01:31Of course.
01:31Absolutely.
01:32Now, welcome in.
01:32We've been trying to make this happen for a long time,
01:34so I'm glad you said yes.
01:35I've been in the mountains, you know, preparing for this,
01:38sequestered in a dojo.
01:40You know, breathing techniques, self-reflection,
01:42and ready to let everybody know what time it is.
01:45Yes, sir.
01:45I got two other chefs who feel, I think, same way.
01:49So let's bring on the losers.
01:52I'm not sure if you know this next guest,
01:54but she is a proven champion.
01:56Here's some footsteps.
01:58Ooh.
01:59Oh, man.
02:00Chef Mei Lin, what's going on?
02:02She's won Top Chef season 12, one of my favorite seasons.
02:05She won Tournament of Champions 4,
02:06and Eater called her upscale Chinese hotspot
02:08the most exciting new restaurant in Beverly Hills.
02:10Do you know Aaron?
02:11Chef?
02:12Hello.
02:13Absolutely.
02:14Now I'm scared a little bit.
02:16When you have Top Chef and then Tournament of Champions
02:18under your resume, that has me on high alert.
02:22She's an amazing chef.
02:23There's a lot of, you know, really kind of quick, fast techniques.
02:26He's going to be very, very tough.
02:28Chef, there's one more person coming down.
02:30She is the winningest chef here in Wild Car Kitchen.
02:32Oh, no.
02:35Aaron, you've shared a judge's table with the final guest.
02:38And Mei, you've shared a title with her.
02:40I already know who it is.
02:45Wow.
02:46It is the one and only Chef, Manit Shohan.
02:48Ooh.
02:50This is going to be fun.
02:52She is the only two-time winner of Tournament of Champions.
02:55Manit, you are the big winner with $14,000.
02:57And currently the most winningest chef here at Wild Car Kitchen,
03:00taking home $34,000.
03:02So sweet, but such an assassin.
03:04Hi.
03:05We've competed head-to-head a few times,
03:07and she can literally cook anything.
03:10I just want you ladies to know
03:11I've actually beat all the CHOP judges in competition.
03:14Was that the time when I didn't compete?
03:16Yes, yes.
03:17Yeah, exactly.
03:18It was, it was.
03:19You've gotten more sort of subdued and meek.
03:21What's going on?
03:22I know, I know.
03:23Exactly, I came out here puffing my chest out like a proud rooster,
03:25and then all of a sudden, I'm like, orderly.
03:27We go back a really long ways.
03:29I know all his training.
03:30Oh, so the poker game has started already between.
03:32Exactly, yeah.
03:33So I invited you here because you three are top-tier chefs
03:38who are not afraid to put it all on the line.
03:40And that's why you agreed to bring double the usual bankroll.
03:44You all brought 10 grand.
03:45Mm-hmm.
03:46But chefs, here's the high-stake twist.
03:49The chef with the most money at the end of three hands
03:52and three rounds of cooking will win all $30,000.
03:58Mm-hmm.
03:59Mm-hmm.
04:00Let's go.
04:01Let's do this.
04:02It's about to be on.
04:03You mean to say it wasn't on up till now?
04:05No.
04:06Come on.
04:07Ladies and gents, we're playing culinary poker.
04:10You three will bet cash based on the cards that are dealt.
04:12And all you gotta do is just back it up right behind me here in the kitchen.
04:15So chefs, up first, the speed hand.
04:18You only have 20 minutes to prepare your dish.
04:21Whoa.
04:22That's quick.
04:23The buy-in for this hand is $1,000.
04:25Ugh.
04:26In order to see some cards, I gotta see some cash.
04:29Ugh, I love that sound.
04:32That's a lot of money.
04:33Especially when you're a chef that started out in my day and you didn't make a lot.
04:37The most nerve-wracking part about playing with your own money is that you can lose it.
04:41It's a lot of money.
04:42I agree.
04:43$3,000.
04:44This is something we usually see maybe the second or third hand.
04:47Ooh.
04:48Dang.
04:49Wow.
04:50All right, chefs.
04:51Let's get to the game.
04:52First up, the community card.
04:53This card is shared by everyone.
04:55Everyone has to make the dish on this card.
04:59And here it is.
05:01We're doing bacon, lettuce, tomato.
05:04Classic.
05:05One of my favorite sandwiches.
05:06Oh.
05:07If you can make a sandwich taste marvelous and kind of elevated, then I think you're making points.
05:12You think of a sandwich when you, I mean like literally, is that where your creativity stops?
05:16Oh, wow.
05:1730,000 shots fired, you guys.
05:19Listen, I don't have to tell you three.
05:20We're not looking for your basic BLT.
05:22But you have to use bacon, lettuce, and tomato in the dish.
05:25So here's where the game gets interesting.
05:27Uh-oh.
05:28I'll deal out this wild card.
05:29A wild card could help you.
05:31Or it could be like a grenade in your pocket.
05:36Steal someone else's wild card.
05:38That could be a huge advantage.
05:40Or it could be a disadvantage depending on what Chef May and Chef May need to get.
05:45The wild card gods are on my side today.
05:48I definitely think that a purple ingredient can go with a BLT.
05:53My wild card is a problem because in 20 minutes, the blender and the food processor are very important.
06:00Now, it's time to bet.
06:01Arun?
06:02Yes.
06:03The action is yours, my friend.
06:04This is my first time in the wild card kitchen.
06:06And my idea is to make a mark right off the bat to let the chefs know that I'm here to play.
06:10Benny Franklin is one of my good friends.
06:12Is that $2,000?
06:13Yes, sir.
06:14Chef, this is your first time here.
06:16Why so confident?
06:17My wild card.
06:18This is a good one.
06:19Wow.
06:20The action is yours, May.
06:21You can bet $2,000 or you can fold.
06:23The potential to win $30,000 today is huge because I just helped open up a restaurant.
06:30And opening up a restaurant is not cheap.
06:32$2,000.
06:33So we have $7,000 in the pot.
06:36Chef Manit.
06:39Coming into the wild card kitchen again, my resume of wins in competition cooking is staggering,
06:46which puts a lot of pressure on me because I've got to kind of live up to that expectation.
06:53Manit, you're that confident as well.
06:55Yeah.
06:56$9,000 immediately in the first round.
06:58This is a lot of cash right here.
07:01Absolutely insane.
07:02There's a lot of talent at this table.
07:04Yes, Chef.
07:05All right.
07:06There's nothing left to do but to see these wild cards.
07:09Chef May-Lynn, what do you got?
07:12Must use a purple ingredient.
07:16Okay.
07:17Lettuce can be purple.
07:18All right.
07:19There's some heirloom tomatoes in here that might have a little bit of purple in there.
07:22It's a good card.
07:23Chef May-Lynn, what do we have?
07:25No blender or food processor.
07:29You don't see?
07:30You okay?
07:33This is winner takes all.
07:34This has never happened in the wild card kitchen ever.
07:37So I'm definitely worried as to what I'm going to do.
07:40All right, big talk.
07:42Let's see your card, Chef.
07:44Come take some of that.
07:45Steal someone's wild card.
07:48Are you serious?
07:50Wow.
07:51So you get to steal one of these two ladies' wild cards, and I have to deal them a fresh wild card.
07:56To May, thank you very much.
07:59Wow.
08:00Here you go.
08:02So we have a fresh wild card to deal for you.
08:04I've seen a lot of crazy wild cards here.
08:07I'm hoping that's not bad.
08:11Must use the French press.
08:14Oof.
08:15Better than purple?
08:16No.
08:17Eh, just lateral.
08:1820 minutes is definitely not a lot of time.
08:20So that's the hardest part.
08:22All right, chefs.
08:23There's $9,000 here in the pot.
08:25There's 20 minutes in this cook, the speed hand.
08:27We're going bacon, lettuce, tomato as our dish.
08:30Your time starts now.
08:34You guys are fast.
08:35Nobody wants to see a BLT in between two slices of white bread.
08:39So I'm thinking about scallops with a bacon exo sauce with grilled lettuce and tomato salad on top.
08:46What are tomatoes?
08:47Tomatoes are right over there in the back.
08:49This is my first time in the Food Network kitchen.
08:52I have to get off to a good start.
08:55Where?
08:56Uh, which one?
08:57So I'm going to make bacon wrapped filet mignon.
09:00Tomatoes.
09:01Lettuce.
09:02Purple cabbage.
09:03Quicksilaw.
09:04And pico de gallo.
09:05Bacon, lettuce, tomato.
09:06It's a very simple dish.
09:07But this is very tricky because you've got to elevate it.
09:10And not knowing who the judge is, it needs to speak for itself.
09:14Okay.
09:17Chef Manip, what do you got?
09:18I'm going to, I'm planning to make a kind of an arancini with the bacon.
09:22Okay. Beautiful.
09:23In a lettuce cup with tomato chutney.
09:26Deep frying the bacon.
09:27Do it quick.
09:28Got to do it quick.
09:29You know it.
09:30Nice. Very nice.
09:31But no blender, no food processor, no problem.
09:33Um, who the hell knows?
09:35Every time I walk into a competition, I'm like, this is the one where I'm going to completely go down in flames.
09:41There's 15 minutes left, chefs.
09:43Having fun yet?
09:44Always, always.
09:45Chef Maylynn, what do you got?
09:46Doing a seared scallop with some, uh, grilled lettuce.
09:51Okay.
09:52I'm making an exo sauce utilizing, uh, the bacon and prosciutto.
09:55Seafood BLT.
09:56What's a really high risk, high reward move?
09:58Not gonna think about that.
09:59Competing against Vineet, Anarone.
10:02I have to push the bacon, lettuce, and tomato to the next level.
10:06Uh, scallops, bacon, lettuce, and tomato.
10:08So I'm actually gonna make, uh, an exo sauce utilizing the bacon.
10:11This is essentially just a condiment.
10:13That bacon, smoky, oceanic flavor profile with a bunch of umami sounds absolutely delicious.
10:19I really want this to eat like a BLT salad with grilled lettuce and cherry tomatoes.
10:2512 minutes, 20 seconds left, chefs.
10:28That's so stressful hearing that.
10:30Chef Aron, how do you feel first time in here?
10:32I feel great.
10:33You know?
10:34I mean, the old dog still has it.
10:35Coming here to the wild card kitchen, this is something new for me.
10:39So I have to reinforce my rep.
10:41So I'm reinventing the BLT with bacon wrapped filet mignon nibbles.
10:45Oh, I like that.
10:46Very nice.
10:47Doing something a little unique.
10:48It's gonna be something that's memorable.
10:50And the purple ingredients you're thinking of using.
10:52I'm gonna make a quick little pico de gallo with the purple tomato.
10:56And then make a slaw with the lettuce and the purple cabbage.
10:59That's $9,000.
11:00Up for grabs.
11:01That's a lot of pressure with all that money.
11:03Oh, man.
11:04I'm playing for my favorite charity, which gives opportunities to young Latino kids who are trying to forge a future in the culinary world.
11:11So I feel like I really need to show up tonight.
11:15God.
11:16I want a little hardcore on the sear there.
11:1911 minutes left.
11:21$9,000 on the line.
11:22Let's get it done.
11:24If I get dinged for not rendering bacon or cooking it properly, I'm gonna be kicking myself for a while.
11:31Hey, Aaron, do you need me to tell you how to cook bacon?
11:34Wow.
11:36Damn.
11:38He won his name in the stars.
11:41Boy, he love to your plugs.
11:43You know, push your fast car.
11:45We've got three high rollers.
11:46Chef Aaron Sanchez, Chef Mei Lin, and Chef Manish Shohan.
11:49They are in a special winner-take-all contest.
11:51There's $9,000 in that pot.
11:53They have to make a bacon, lettuce, tomato dish in 20 minutes.
11:55Going down the speed hand.
11:57I'm having a little bit of a food bar here.
11:58Talk to me.
11:59Talk to me.
12:00Talk to me.
12:0120 minutes is not a lot of time.
12:03You don't want to necessarily cook it twice.
12:05But, I mean, listen, this is Chef Aaron Sanchez.
12:07I can't let a piece of bacon beat me.
12:09So, I completely pivot and start to make three more.
12:1210 minutes left, chefs.
12:14Hopefully, with temperature control in the oven, I can get this rendered and tasty.
12:19You know, part of the kitchen is adapting and overcoming, you know what I mean?
12:23So, you know, it can never be defeated.
12:25Oh, I absolutely see purple in Chef Aaron's bowl right now.
12:28I see some red onion.
12:29Satisfied wild card.
12:30Nice job, Chef.
12:31And then I'm going to do kind of like a creamy cilantro sauce on the bottom.
12:34So, there's going to be a lot of different things happening here.
12:36So, really stoked about this.
12:37Chef Mélen, have you gone up against Chef Aaron before?
12:40I have not.
12:41This is the first time.
12:42But we've seen a lot of people who have been here for the first time do very well.
12:46But we're going to make it happen.
12:47I see the French press being used right now.
12:50The French press, I'm making a concentrated umami broth to deglaze the exo sauce with.
12:55Ooh, a little broth action.
12:57Very smart.
12:59That's fine.
13:00Five minutes left.
13:01Chef Monique, we have a mortar and pestle.
13:03Yeah.
13:04The ancestors would be proud, Chef.
13:06Absolutely.
13:07Sometimes when you use a food processor or a blender, it can be browned up too fine,
13:11right?
13:12So, it actually might help Chef Monique.
13:14You don't need that stinking blender.
13:16No, I don't.
13:17I caught the arancini in eggs and rolled it in a crushed bacon.
13:21So, it's bacon, bacon, bacon.
13:23Chef Monique, Chef Mé did defeat you.
13:26Yes, she did.
13:27And TOC 4.
13:28This might be a little bit of a redemption.
13:30I don't know.
13:31She won twice.
13:32Come on.
13:33Four minutes left.
13:35$9,000 is the pot.
13:37That's a huge advantage if you can win this.
13:39Now we're getting dangerously close.
13:41It's great to be competing with these dynamite chefs to really sort of, you know, harness
13:46your skills and remind you why we're all here.
13:48I think who's gonna win is really stand out with their interpretation of the bacon.
13:52Two minutes left, Chefs.
13:53Get to it.
13:56All right.
13:57Here we go.
13:59I've unevenly cooked them.
14:02I'm mad at myself for that.
14:04Damn.
14:05Damn.
14:06If I could just pick off some of those uncooked parts, I think I'll be okay.
14:08I'm thinking of a kind of a lettuce cup for the arancini.
14:11I'm gonna plate three seared scallops.
14:1430 seconds.
14:15I add exo sauce to the top of the scallops.
14:19A little pico de gallo.
14:21The arancini goes on top.
14:23The dressed salad right on top of that scallop.
14:26And then the purple cabbage slaw.
14:28Five, four, three, two, one.
14:37That's about it, Chefs.
14:38Man, that was...
14:39Well done.
14:40Oof.
14:41I gotta get my chops back a little bit.
14:42Man.
14:43Woo-wee.
14:44To be very honest, I'm worried about the bacon.
14:46I hope it's not too, too dark.
14:49You know?
14:51We'll see what happens.
14:52How was it?
14:53What'd you make?
14:54It's hot.
14:55Be careful.
14:56A grinder.
14:59Mmm, that was so good.
15:00Manit's dish?
15:01Fantastic.
15:02I mean, I'm hoping the judge understands that it's a deconstructed BLT.
15:09Aaron's dish looks absolutely amazing and inviting.
15:12And Malin, those scallops and the bacon exo sauce.
15:16What a fantastic idea.
15:19So this is a competition that it can be anybody's game.
15:22Wow.
15:23All right, Chefs, I just got the text from our guest judge.
15:26Grab one of your plates, head over to the table, and we'll figure out who takes home
15:30this $9,000.
15:34How come you ladies don't look stressed out at all?
15:36Jesus.
15:37We feel.
15:38Don't you worry.
15:39We feel stressed out in the inside.
15:41So, Chefs, before our guest judge comes down, poker faces.
15:45No tells.
15:46Your judges judging on the card and the tastes for $9,000.
15:49Let's hold the suspense no longer.
15:52Tonight's judge is a food world legend known as one of the fastest knives in the West.
15:58I'm so curious.
16:03Ladies and gents, it's the one and only...
16:05Chef Chantila.
16:09What's going on, Chef?
16:10How are you, brother?
16:11Good to see you, man.
16:12Good to see you.
16:13Wow.
16:14Jeff is one of my good friends and he's very eloquent when he's talking about food and is very impartial.
16:20Oh, so nice to see you.
16:21Oh, she just slipped $100 in my pocket.
16:23Oh, it was actually $200, just saying.
16:26$200, yeah.
16:28Jet is very hard to hoodwink and he's got an incredible palate.
16:33Why is there so much cash on the table, by the way?
16:36I am so happy you asked that, Chef.
16:38I've never seen this much cash.
16:40There's $9,000 right now in that pot.
16:43And believe it or not, Chef, this is something we've never done before.
16:46Okay.
16:47It's winner take all.
16:48Oh, so you go with all of it or you go with nothing?
16:51Absolutely.
16:52Thank God.
16:53So at the end of three rounds, someone is going home with $30,000.
16:58Woo!
16:59Someone's taking me out tonight.
17:00That's all I know.
17:01So all I can tell you right now, Chef, is the dish card.
17:04We have bacon, lettuce, and tomato.
17:06Classic.
17:07I'm gonna go right to left.
17:08Is that cool with everybody?
17:09Absolutely.
17:10Yes, Chef.
17:11I've never seen a BLT like this, but with these types of chefs,
17:15I'm not expecting anything predictable.
17:19This is a gorgeous plate.
17:21It is a composed plate.
17:22It's very tight.
17:27The B here is...
17:33I know I'm in for an uphill battle, but I'm hoping we can maybe focus more on the filet mignon than the actual bacon.
17:38Bacon is flavorful, smoky, a little flabbier than I like it.
17:44That's exactly what I was worried about.
17:48Good selection of tomato, and the L is popping here with a little cabbage.
17:54But L should be lettuce, and lettuce should be the star, and cabbage is a player that's competing with the lettuce for attention.
18:03I just want to yell at Jet and say, I had to use something purple, please.
18:08Good dish.
18:10Good dish.
18:11Moving on.
18:12Yes, Chef.
18:13Um, wow.
18:14Fun.
18:16I like this tight presentation.
18:18It's very whimsical, which means the chef is confident.
18:22It's like a croquette or something.
18:24So let's find the BLT here.
18:30Mmm.
18:33Bacon's spot on, y'all.
18:36Because it's crispy.
18:38It's rendered.
18:39Bragging rights?
18:40Hello.
18:42And I love butter lettuce.
18:44I think it looks cool.
18:45Lettuce in general isn't super flavorful, but this makes it fun.
18:49But the tomatoes were not prominent enough.
18:54Needed a little more tea on this one.
18:56But the arancini is pretty perfect.
19:00But how much of the BLT am I getting in the arancini?
19:05It's, it's not, it's not a lot, unfortunately.
19:09Come on.
19:10I've used bacon in the arancini, and lettuce is a part of that party.
19:13And there's enough tomato on this.
19:15BLT, absolutely.
19:17But if there is BLT in that arancini, I'm not getting enough of it.
19:21Jet, you did not say that.
19:23May I move on?
19:24Yes, Chef.
19:26Scallops.
19:27Y'all like me.
19:28I like that.
19:29But where's the bacon?
19:32Where's the bacon?
19:34There's bacon in the Axo sauce.
19:36There's bacon right there, Jet.
19:42This is actually insane.
19:44I think there's bacon.
19:48Like a bacon, I would almost say like a bacon chili crispiness going on here.
19:54But it's really lacking bacon.
19:56But scallop is the star of the show.
19:59It is tender, succulent.
20:01It tears apart.
20:03And the lettuce is the best supporting character equally with tomato.
20:09The bacon needs to be more present if it's a BLT challenge.
20:15This is insane.
20:16Each dish is missing one of the B's or the L's or the T's.
20:20That's crazy.
20:21Lacking bacon.
20:22Lacking lettuce.
20:24Lacking tomato.
20:25I have no idea what he's leaning towards.
20:28Whoo!
20:29$9,000, y'all.
20:31You're judging on the card and the taste.
20:33This really sucks, man.
20:36The food's great.
20:37My job sucks is what I'm really trying to say.
20:40God.
20:41Okay.
20:42The winner for bacon, lettuce, tomato for me is this dish right here.
21:02Gohan.
21:03Oh, my goodness.
21:04Come to mama.
21:05Oh, yes.
21:07Wow.
21:08Manit, I've never had a dish from you like this.
21:12You nailed bacon, lettuce, tomato.
21:13You nailed arancini.
21:14You nailed deliciousness.
21:15The dish I like to eat and want to eat again.
21:18I hope we're all still friends.
21:19I mean, listen, you got two more rounds.
21:20We are.
21:21You two.
21:23I mean, you didn't even dress the damn lettuce.
21:24That thing looks more naked than me at the beach.
21:26Oh.
21:27How many ways did you use tomatoes?
21:28One one.
21:29Yeah, exactly.
21:30Chef Jeff, thank you so much, brother.
21:31Take care, guys.
21:32We'll see you later.
21:33I can't wait.
21:34Chef Monique just takes home an impressive $9,000 in the first hand, giving her $16,000
21:36moving on to the second hand.
21:37Damn.
21:38That is a powerful advantage.
21:39Thank you in advance, guys.
21:42Welcome to the make or break hand.
21:43When you put it that way.
21:52All right, chefs, I'm going to help you out just a little bit.
21:55I'm going to give you an extra 10 minutes.
21:56It's a 30-minute cook.
21:57Wow.
21:58And now that we turned up the heat, I'd bethis.
22:01I can't wait to see you later.
22:02Thank you, man.
22:03Ah, my God.
22:04Do you know what else?
22:05It's all right.
22:06It's all right, I'm not good.
22:07It's all right.
22:08Let's get to the room.
22:09Let's get to the room.
22:10So, it's easy.
22:11Turned up the heat, why not up the ante?
22:14$3,000.
22:15That's a lot of dough.
22:18$3,000 from Byron.
22:19Yep.
22:20$3,000 from Monique.
22:22Opening up a business is no joke.
22:24So definitely want to make back that money that I lost.
22:28And last but not least, $3,000 from Chef Maylynn.
22:32There's $9,000 in this pot right now.
22:35So just the ante alone is equal to the last pot.
22:38And we haven't even started the betting yet.
22:41That was a big gulp.
22:43Yeah.
22:46Just to see the cards, it's $9,000.
22:50And that is the highest round to buy in ever
22:54in the history of Wild Card Kitchen.
22:57So right now, Chef Aron, Chef May, you both have $4,000 left.
23:01And Chef Monique, you have $13,000 left.
23:04So because we're playing winner take all,
23:06the stakes are higher than they've ever been.
23:09Real simple, if Chef Monique wins this,
23:11no one can catch up with her.
23:12And she takes it all, $30,000.
23:16Oh, so you mean to say when, not if, right?
23:19Come on.
23:20Come on, just look at that, like, come on.
23:22Slow your roll a little bit, you know?
23:24But Chef Aron, Chef May, if you do win this hand,
23:28we have one more round of cooking.
23:30And this whole game pivots.
23:31I kind of underestimated how important the first round is.
23:34You know what I mean?
23:34And going big.
23:35All right, so chefs, this time I'm giving you two community cards.
23:39Your dish card is...
23:43Rice reinvented.
23:44Wow.
23:46I love this because I can see rice in all of our cultures.
23:51This is fun.
23:51OK, Eric.
23:52I mean, let's just be cool about fun, all right?
23:56You know, be cool.
23:57But also, rice for Jatila.
23:59He's going to be a tough judge, for sure.
24:01Good luck.
24:02Rice is not complete without the ingredient card.
24:06Chefs, we must include cottage cheese.
24:10I mean, what is this, like, the 70s, man?
24:12Like, we don't use cottage cheese no more.
24:14We're going to have to today, Chef.
24:15Um...
24:16You're so upset.
24:20All right, it's time for the game changer.
24:24I'll deal out this wild card.
24:25Don't show your neighbor.
24:27My wild card is add something stinky.
24:30That's kind of tough because it can completely overshadow my dish.
24:35The wild card that I get is the player on the left
24:38gets to pick a canned ingredient for me.
24:41And guess who's to my left?
24:44She definitely is going to be diabolical.
24:47I cannot use any ingredients, starting with the letter B.
24:52No, bread, butter, beans.
24:55I'm really beginning to wonder if it's worth cooking in this round.
24:59Let's start the betting.
25:00Chef Mei Lin.
25:03I have to win this next round, because if I don't win,
25:06and Aron wins, then it's him and Mani in the final round.
25:11Let's just go all in.
25:12I like that.
25:13Are you serious?
25:15Whoa!
25:16$13,000.
25:19Oh, that was not nice.
25:20Not nice at all.
25:22Chef Mani, what are you going to do?
25:24You have $13,000.
25:27If you lose, you still can play the third round, technically.
25:31It makes me really worried that she's going all in.
25:34That means that her wild card is really strong.
25:36I work very hard to earn this money,
25:39so I have to think this through.
25:41How confident are you?
25:42If I win, then I win everything.
25:45But I am not confident with the cards which have been dealt.
25:48Or you can fold.
25:54Chef Mani, what are you going to do?
25:56If I just sit this out, I still will have enough to make it to the final round.
26:03Absolutely.
26:04You have $13,000.
26:06My kids have really been talking about Japan, and I really want to take them over there.
26:10So, come on, I'm here to play.
26:13What the hell?
26:14Come on.
26:15Whoa!
26:15$17,000.
26:18Oof.
26:19Chef Ron, the action's yours.
26:21Mani has this smirky grin, so I'm like, pfft.
26:24In order for me to get back in this competition, I need to go bold and be risky.
26:30So I'm going all in.
26:31Whoa.
26:34Take that.
26:34Whoa, $21,000 literally has never happened before in this game.
26:42Oh, my goodness.
26:44I wish I could cook in this round.
26:46That's a lot of money.
26:48And we haven't even seen these wild cards.
26:51All right, let's go to Chef Mani.
26:56Cannot use ingredients with the letter B.
26:59That's bread, butter, bacon, beef.
27:06Chef Ron, what do we got?
27:10Add something stinky.
27:11How about my attitude?
27:13Ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha.
27:15Ah, $21,000.
27:17Chef Maylan, what do we got?
27:20Player to the left picks canned ingredient for you.
27:25Mani, are you going diabolical or are you going very generous?
27:28How much money is over here?
27:30Does that answer your question?
27:31Chef Maylan, you have to use the entire can in your dish.
27:34And Chef Mani picks the canned ingredient
27:36within the first 10 minutes.
27:37Oh, wow.
27:39So, Aron, May, if you lose, you're out.
27:42Oh, man.
27:43I walked in with $10,000 in my own money.
27:45I can't imagine me losing.
27:47This is why I've come here.
27:49This is the high roller stakes.
27:51And that's what poker is all about.
27:53I have been working so hard this past year
27:55to open up this new restaurant.
27:58I want to take it all today.
27:59$21,000 in the pot.
28:02Oof.
28:03Rice reinvented with the use of cottage cheese.
28:06You have 30 minutes, Chefs.
28:08Time to start snacking.
28:11All right, Mani.
28:12Tell me what you're going to get me.
28:14Unwinked.
28:16I will give her that ingredient at 9 minutes and 55 seconds.
28:21Because by that time, she would have really taken a direction
28:24with the dish, and one ingredient is completely going to throw her off.
28:28This is no friend zone right here.
28:30There's $21,000 in this pot, and we are looking to win.
28:33Where is the cottage cheese?
28:34The first thing that I think of is rice pancakes with cottage cheese.
28:39Cramble.
28:39This is something that we make in India all the time.
28:41Eggs.
28:42We have tortillas, no?
28:43I'm thinking rice and bean fritters with a chicken quesadilla.
28:47My plan is to make meatballs and crispy rice balls and place them on a skewer.
28:53But it's going to be hard to deviate if she gives me a crazy ingredient.
28:58Benite.
28:59Hi.
29:00Are you going to give me the ingredient?
29:04I'll wait for Eric to come and let me know when I really have to do it.
29:08What?
29:09You're waiting to the last minute, Chef?
29:11Yes.
29:12This is diabolical.
29:13I know.
29:14I know.
29:15I know.
29:16Chef Aron, what are we thinking, man?
29:20I'm going to hook up some fritters really quickly with black beans and rice.
29:24Is that going to be reinvented enough for Jack?
29:26I hope so.
29:27Okay.
29:28I mean, talk about high stakes.
29:29$21,000 in the pot.
29:31So I know I have to make a big statement so Monique doesn't run away with this.
29:35What are we thinking about the stink?
29:37I'm going to go kimchi quesadilla.
29:40Ooh.
29:41Okay.
29:42With cottage cheese marinated chicken.
29:43Kimchi has a good funk to it.
29:46I make kimchi quesadillas at home all the time.
29:48Okay.
29:49Chef, where's your rice?
29:50Oh, it's in the pot, right?
29:51Yeah, it's in the pot.
29:52Yes, Chef.
29:53That's the only thing that's concerning me right now.
29:54My rice and beans, we're not cooking it.
29:56Because I put a lot of liquid in there, I think.
29:58This is the huge problem.
30:01Chef Monique, what are you making?
30:03I'm thinking of making a rice pancake.
30:06That's actually really cool.
30:08I thought that winning the first round would kind of help alleviate some of the pressure.
30:12No-oh.
30:13It is on in full force.
30:15How are you incorporating cottage cheese in your dish?
30:18With Indian style vegetarian scramble.
30:21Is not working with an ingredient with the letter B challenging right now?
30:25It is.
30:26It is.
30:27It is.
30:28If there was an ingredient that had the letter B in it that you could use, what would be helpful?
30:31Oh, butter.
30:32I can't use butter.
30:33Oh, man.
30:34That's going to affect my dish.
30:36So, I may be in trouble.
30:4125 minutes left.
30:42What is it?
30:43Tell me what you're gonna give me.
30:45Oh.
30:46Am I not supposed to cook for 10 minutes?
30:47Come on.
30:48I am sorry.
30:49Chef, I gotta make a dish.
30:51What can ingredient is Monique gonna give me?
30:54I feel like my money is going down the drain.
30:57What are you thinking?
30:58I'm gonna do some rice balls along with some meatballs.
31:02What are you doing with your cottage cheese?
31:03It's in my rice ball, Chef.
31:04Okay.
31:05What?
31:06It's very dependent on what Monique gives me.
31:08I'm still going to hell.
31:10Do what you feel right.
31:11This is winner takes all $30,000.
31:14And we have a history.
31:15She has defeated me on TOC.
31:1820 minutes left.
31:21Tell me.
31:22Condensed milk.
31:23Okay.
31:24That's evil.
31:25That's messed up.
31:26Man, that's gangster.
31:27Horse head in the front of your doorstep, gangster.
31:30Chef, a whole can?
31:31A whole can needs to be you, Chef.
31:33That's not fair.
31:34Oh, my.
31:35I'm so sorry.
31:36She hates me.
31:37Condensed milk is incredibly sweet.
31:39But if Monique wins again, I'm done.
31:42I have to take this round.
31:44Chef's not gonna even want to be eating this dish.
31:46Wow.
31:47There's 15 minutes left, Chefs.
31:49My rice and beans were not cooking fast enough.
31:51And competing with these caliber of chefs,
31:53I know I had to make a perfect dish.
31:55So I need to find a solution.
31:57Chef, what do we have in the food processor right now?
31:59Yeah, the rice and beans, period.
32:01Ah, for the fritters.
32:02Very cool.
32:03That's very reimagined.
32:04And how are you using cottage cheese?
32:06It's marinating in the actual chicken for the quesadilla.
32:09I'm not a fan of cottage cheese,
32:10so I kind of almost wanted it to go away.
32:12But is it going to be enough?
32:14Jeff's gonna want to see and taste that cottage cheese.
32:16Come on, baby, get hot for me.
32:18Chef Maylynn, what are we doing?
32:21I'm gonna use the condensed milk to make some nook chomp.
32:25Mm-hmm.
32:26Okay, here we go.
32:27And I'm going to sub out palm sugar for sweetened condensed milk.
32:32Okay, good?
32:33That's the whole can.
32:34Condensed milk, check.
32:35I've never seen so much fish sauce used.
32:37Counterbalance all of that sweetness, right?
32:39Me, Chef, absolutely.
32:40We'll see.
32:41Okay.
32:42For Jet, is that a play or is that a gamble?
32:44It can go both ways.
32:46Okay.
32:47It's the moment of truth.
32:49I taste it, and it's actually amazing.
32:53Feel good.
32:54Feel good.
32:55Chef Maylynn cannot use any ingredient with the letter B.
32:59She's making pancakes.
33:00Pancakes typically have what?
33:01Butter in them.
33:02The steaks are higher this time,
33:04but my mind immediately goes to a key clarified butter,
33:08which doesn't start with B.
33:11Ah-ha-ha!
33:13She's found a workaround with everything.
33:16I'm feeling great about the round.
33:18Very happy with what I set out to make.
33:21She's got it.
33:23And then one of the pancakes starts falling apart.
33:28There's very limited amount of gluten in it,
33:30so there is very little which is holding it together.
33:33And there is no time to restart.
33:35Chef, we have seven minutes and 35 minutes.
33:37Seven minutes and 30 seconds left.
33:40Okay.
33:41So I go ahead and cook another pancake.
33:43So I add some flour to it and make a batter slightly thicker.
33:47I hope that that mistake doesn't cost me $21,000.
33:52We have five minutes left.
33:53Woo!
33:54Short on time.
33:55Then I assemble my quesadilla.
33:57I'm taking a risk here because the chicken and kimchi is wet,
34:00and it could potentially make my tortilla soggy.
34:03I fry some rice paper.
34:05If Jet says this is not rice reinvented, I'll be like,
34:09uh, excuse me?
34:11Two minutes left in the cook, chefs.
34:12Get it done.
34:13What?
34:14Eric!
34:15Already?
34:16And I start plating the avocado salsa.
34:18I'm gonna do, like, a fresh tomato salad on top with some endive.
34:24I look at the rice pancakes and, oh, my God, they are so good.
34:30And not a moment to spare.
34:32Okay.
34:3360 seconds left, chefs.
34:35My rice and bean fritters looking crunchy.
34:37I put rice pancake at the base of the plate.
34:4130 seconds.
34:42I skewer the rice balls through some lemongrass.
34:46I get the salad on the bottom of the plate.
34:49Delicious.
34:50Rice and beans in the way of a fritter.
34:51Nice and hot.
34:52Some onion, cottage cheese, salad.
34:55If Chef Monique wins, this is a $30,000 hand.
34:58We all go home.
34:59This is insane.
35:00Five, four, three, two, one.
35:07That is about it.
35:09This was phenomenal.
35:12Here.
35:13You're good.
35:14I'm sure it's delicious.
35:17Come on.
35:18This is amazing.
35:19How come your food is so pretty all the time?
35:21That's delicious.
35:22It doesn't feel that there's condensed milk in it at all?
35:24I know.
35:25It's kind of weird.
35:26It looks like it, though.
35:27With that much money on the line, I knew I needed to pivot.
35:30And hopefully Jet gets it.
35:32I feel very good about going all in.
35:34The dish has everything going on.
35:35Texture, acidity, spice, and creativeness using rice and beans.
35:39Come on.
35:40Come on, big dog.
35:42Me.
35:43Created something delicious.
35:44So I'm feeling really not very good.
35:56Wow.
35:57$21,000 in this pot.
35:59The scenarios can go in so many different ways.
36:01We can have one chef take it all.
36:03We can have one chef take the momentum.
36:05It's really up to this man right here.
36:07Oh, man.
36:08I really don't want it to be up to me, but I don't have a choice.
36:13It is all your choice, chef.
36:15What's happening, chefs?
36:16How are you holding up?
36:17Fantastic.
36:18As I make your beverage, chef, let me tell you how it all went down.
36:23So, as you can see, chef, there's a lot of money in that table.
36:27$21,000 to be precise.
36:30Two chefs have gone all in.
36:32That is crazy.
36:33This is the biggest pot I've ever judged.
36:35Yes.
36:36And it looks like two of my friends are busted out.
36:40You have to decide who goes home with nothing or if we move on to a third and final round.
36:46Okay.
36:47Oh, that's right.
36:48This could end here.
36:49This could end right here.
36:50Absolutely.
36:51If I pick Manit's dish unknowingly, this is over.
36:54This is all done.
36:55Oh, man.
36:56All right.
36:57Let's talk about what their communal cards were.
36:59So, rice reinvents it with cottage cheese as the ingredient.
37:03All right.
37:04Cottage cheese and rice.
37:05Let's go to work.
37:06This is a gorgeous plate.
37:08What did you thread these meatballs with?
37:12Uh...
37:14Jed knows an insane amount about food, so I'm hoping that he gets this dish.
37:21Ooh.
37:22Wow.
37:23I've gotten assaulted with lemongrass.
37:28I mean, I think in the best way here.
37:31In the best way, okay.
37:32I just want to make sure you're good.
37:34The creativity of lacing the meatballs with that lemongrass is something I've never seen.
37:41In a competition, you definitely don't want to be making the same thing as everybody else, so really hard not to smile.
37:47It's very kind of like Southeast Asian tasting.
37:51The slaw is incredible.
37:52And then I'm getting this creaminess here, and I don't know if that's playing off cottage cheese or not, but it's more of a dressing than a sauce to me.
38:00All I want to do is scream at him and say that I had to use an entire can of sweetened condensed milk.
38:09And it tastes incredible.
38:12Jet is singing his praises for this dish, so it's looking like a real contest.
38:19But I'm not sure if there was enough cottage cheese.
38:23I'm guessing there's rice as a binder, but it's not clear to me if there's rice in there.
38:28Reimagine should tell me inventive creative, not often done, and this hits all that.
38:35May I move on?
38:36Yes, chef.
38:37What do we have here?
38:39Hello, gorgeous.
38:41This rice cracker becomes almost like a gift that you're unwrapping, but the wrapper is edible.
38:47But I don't know what I'm eating.
38:51It's like a...
38:52I gotta...
38:53Let me eat this before I figure it out.
38:55$21,000 on the line.
38:57Man, it's all up to Jet.
38:59Mmm.
39:00It's like a hash brown made with rice.
39:05I am craving, though, some balance from the richness.
39:12Because it's deep fried, because it's cottage cheese.
39:16It's leaning carb and creamy heavy.
39:19Jet, you did not say that.
39:23Right now, I'm definitely worried.
39:26This round's gonna be tough.
39:28This sucks and it's awesome all at the same time.
39:32Gorgeous, clean plate.
39:35It's like falafel and pita-ish.
39:41Look, Chef Jack, you got rice, kimchi, cottage cheese, all of those good things.
39:48That is lovely.
39:49Crispy on the outside, but it's kind of beany.
39:52I have chicken.
39:54I have queso.
39:56I'm eating this, enjoying it, but thinking cottage cheese and rice.
40:02This bread doesn't look like it's made with cottage cheese and rice.
40:08That's exactly what I was worried about.
40:11And I hope the beans are not overshadowing the rice.
40:14Oh, actually, I do see flecks of rice.
40:17Okay, so rice isn't hitting me in the face.
40:21Cottage cheese isn't hitting me in the face.
40:23I bet I love this dish.
40:25Super fresh.
40:26I love you.
40:27He knows what's up.
40:31Damn it.
40:32Guys, why do you cook so well?
40:34Like...
40:35So, it's up to you.
40:37We have $21,000.
40:39Man, this is so hard.
40:42But the winner of Rice Reinvented is...
40:46$21,000 on the line.
40:49Am I stressed?
40:50Yes.
40:51If Aron or I don't make this,
40:54we're going home with nothing.
40:56It's literally make it or break it.
41:00This dish.
41:01A round of applause for Chuck.
41:03Yay!
41:04Wow!
41:06How do you do this?
41:09This dish won because it had the best use of both ingredients.
41:16That's enough.
41:17You said enough.
41:19Please remember how much you love me, okay?
41:21All right.
41:22If I add everything up, that is now $64,000 in total winnings here at Wild Call Kitchen for Chef Manit Shohan.
41:30That even gives me those bugs.
41:33Just because the night is still young enough, Chef, you're giving us all a round of drinks.
41:37Yeah.
41:38Absolutely.
41:39Okay.
41:40Well done.
41:41Let's go, let's go.
41:42Do you need help with that money?
41:43Yeah.
41:44Yeah, let me help.
41:45Let me help.
41:46It's all right.
41:47It's all right.
41:48I got it.
41:49With the amount I work, I don't get enough time to spend with the kids.
41:50Do you have enough space in that purse?
41:51No.
41:52That's why I'm cutting it in my hand.
41:53So when I get the time to spend with them, I really want it to be memories made for a lifetime.
41:58And I think that this would definitely go towards that.
42:01Manit wins everything.
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