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00:00:00TOC 7 is in high gear.
00:00:03Let's go!
00:00:04TOC 7, baby!
00:00:06Last time, the baller chefs of the B Division
00:00:09squared off in the arena.
00:00:10The winner is Joe Sasko!
00:00:13Kevin Lee!
00:00:15Chef Bringer-Signo!
00:00:17Wow!
00:00:18And in the main event, the qualifying winner,
00:00:20Chef Katsuji Tanabe.
00:00:22Dad, what you making?
00:00:23In an unforgettable showdown
00:00:25with top-seeded culinary icon, Chef Lorena Garcia.
00:00:28Lorena Garcia!
00:00:30And tonight, the action continues
00:00:32as our C Division Daredevils begin
00:00:34for the battle for the belt.
00:00:36First, Chef Dale Tallade challenges
00:00:38returning TOC quarter-finalist, Chef Shirley Chuck.
00:00:42I'm so excited to be back.
00:00:44I want to be one of them.
00:00:46The TOC All-Star Christmas Champion,
00:00:48Chef Brian Voltaggio,
00:00:51takes on five-time Food Network winner,
00:00:53Chef Carlos Anthony.
00:00:55Nothing fuels you more than beating somebody great.
00:00:59Then it's TOC six runner-up, Chef Sarah Bradley,
00:01:03versus top chef runner-up, Chef Dan Jacobs.
00:01:06This is a fantastic dish.
00:01:08Maybe one day I'll get to be an icon.
00:01:10And finally, the C Division's top-seeded culinary icon
00:01:13will be revealed as they step into the arena
00:01:16to battle season competitor, Chef Viet Pham.
00:01:19It's definitely a David and Goliath.
00:01:20Who will win the title?
00:01:22The belt?
00:01:23The $150,000 bucks?
00:01:25This is Tournament of Champion 7.
00:01:31Are you ready to meet our first two gourmet gladiators?
00:01:36First, we have number five seed, Chef Shirley Chung.
00:01:39She's returning after taking a year off
00:01:41to tackle a real-life battle.
00:01:45I was diagnosed with stage four tongue cancer
00:01:472024 in June.
00:01:50I haven't cooked or barely ate
00:01:52the last one and a half years.
00:01:54So now, not only I'm cooking,
00:01:58I eat, tasting, compete.
00:02:00I'm super nervous, but I'm pretty nervous.
00:02:03Her opponent is the number four seed, Chef Dale Talday,
00:02:06who rebounded from last year's first round loss
00:02:08to TOC heavyweight Sarah Bradley
00:02:10with an impressive showing
00:02:12in our recent all-star Christmas competition.
00:02:16All right, Dale, tell me, how you feeling?
00:02:18Ready.
00:02:19You know, I think Shirley is an ultimate competitor.
00:02:22I think she has fought the most important fight of her life,
00:02:25and I respect her immensely.
00:02:27But, you know, that doesn't take anything away
00:02:30from what I need to do.
00:02:31I came here to win, and that's my goal.
00:02:34All right, Chef, they're ready for you.
00:02:36Okay.
00:02:49Are you ready to see these two pros go toe-to-toe?
00:02:52And let's line it up!
00:02:57She moved to the U.S. from China when she was 17
00:03:00and opened restaurants for culinary greats
00:03:03by the time she was 35 years old.
00:03:08And last year, she beat out eight other elite chefs
00:03:12to win Food Network's House of Knives.
00:03:14Now, after waging the fight of her life
00:03:17against tongue cancer,
00:03:18she's back to take on the randomizer one more time.
00:03:21Give it up for a true champion,
00:03:24the Mafia Dumpling Queen,
00:03:27Chef Shirley Charles!
00:03:40Chef, you have had probably one of the most challenging battles
00:03:45that anybody's ever seen.
00:03:47And I remember when you called me
00:03:49to tell me what you were getting ready to face,
00:03:51and you said,
00:03:52I'm just taking a year off.
00:03:54I will be back.
00:03:59I'm a woman of my word.
00:04:02I won.
00:04:02I beat my tongue cancer.
00:04:05She's four.
00:04:06I never felt like a victim.
00:04:08I know.
00:04:09I'm here to fight.
00:04:11I am back.
00:04:12She is back, ladies and gentlemen.
00:04:15She is love in this circle.
00:04:18Well, Chef, good luck.
00:04:23He's the proud son of Filipino immigrants
00:04:25and has showcased his distinct Asian American experience
00:04:29in over a dozen celebrated restaurants.
00:04:34His acclaimed goose feather was named Esquire's best new restaurant in 2020.
00:04:40And he was a 2022 James Beard nominee for Best Chef New York.
00:04:47And he recently teamed up with his friend Kevin Lee
00:04:50to reach the semifinals of TOC All-Star Christmas.
00:04:54Give it up for the Boogeyman!
00:04:58Chef Dale Paulde!
00:05:02Let's go!
00:05:04Come on!
00:05:13This is your third year coming back into the arena.
00:05:15Yes, sir.
00:05:16Why?
00:05:17Because I want to be one of them.
00:05:19I want to be one of them.
00:05:23So, Chefs, to the randomizer.
00:05:25Let's do this.
00:05:30As you know, Chefs, the randomizer will determine the mandatory details of your dish.
00:05:35The protein, the produce, the equipment, and the style.
00:05:39And finally, the wild card.
00:05:40Spin.
00:05:41Let's go with the spin.
00:05:42Here's our protein.
00:05:52Calamari flanking ground, calamari ground beef.
00:05:57Ground beef.
00:05:58And cremini mushroom.
00:06:00Blender.
00:06:02Herbaceous.
00:06:03Herbaceous.
00:06:04Ha!
00:06:04An audience choice.
00:06:11The audience, you can pick one category that you would like to see re-spun.
00:06:17Protein!
00:06:18Protein!
00:06:19Protein!
00:06:30Protein!
00:06:31Peanut ground.
00:06:32Calamari.
00:06:34Calamari steaks!
00:06:35Calamari steak.
00:06:37The audience has spoken, so it's Calamari steaks, cremini mushrooms,
00:06:42must employ the use of the blender,
00:06:45and the style is Herbaceous.
00:06:47Audience, you did a great job.
00:06:49Chefs, it's time for you to do your job.
00:06:51Go!
00:06:52Wave, go!
00:07:02Calamari is the Italian word for squid.
00:07:04So these are larger portions of the squid flesh.
00:07:08For many mushrooms, this to me is the everyday go-to mushroom.
00:07:12Blender, boy, the judges are sure expecting a lot of the equipment use.
00:07:15It's an herbaceous.
00:07:16They're going to be looking to see it.
00:07:18They're going to be looking to taste it.
00:07:19I mean, basil, cilantro, parsley, oregano, sage, chive, dill, you name it.
00:07:23It's available.
00:07:25How are they going to play it?
00:07:26Ooh, what a round this is going to be.
00:07:29I love calamari steak.
00:07:30What's the plan with these, Chef?
00:07:32Mushroom calamari fried rice.
00:07:33And then I'll make it crispy, like a crispy rice.
00:07:35Got it.
00:07:36I am known for, I think, my modern Asian-American takes on cuisine.
00:07:40You know, I'm a classically French-trained chef,
00:07:42so I have, I think, all the tricks in the bag.
00:07:46I've got to win this first round because it's all that matters right now.
00:07:49Win and move on.
00:07:52Tonight, I'm joined by my two indispensable culinary commentators,
00:07:55Michelin-Recommended Chef, with a brain-bursting with food knowledge,
00:07:59Chef Justin Morner, Andrew Down, Boston restaurateur,
00:08:01and the TOC3 champ herself, Chef Tiffany Faison.
00:08:05Now, Justin and Tiffany will be closely following our chefs' every move
00:08:08so they can give a detailed description of their dishes to the judges
00:08:11during the blind tasting.
00:08:12And we'll also be joined by our roving reporter,
00:08:15the one and only Hunter Fieri,
00:08:16who will be talking with our winners backstage.
00:08:18And culinary scholar Simon Jandar will get our judges' honest appraisal
00:08:22of the difficulty of each challenge.
00:08:24Hi, Chef.
00:08:25Hi.
00:08:25Happy to be back.
00:08:26We are thrilled to have you back.
00:08:28We have a blender of sour equipment.
00:08:31As chefs, we blend everything, especially me.
00:08:35I've been using blenders to blend all my food for the last year.
00:08:39Making a coating?
00:08:40Um, no, I'm making porridge.
00:08:43Are you making conchic?
00:08:44Yeah.
00:08:44Hell yeah.
00:08:46Yes!
00:08:47Chopping up some kumini mushrooms so I can blend them.
00:08:52I'm going to add the ose umami into my porridge.
00:08:56Ginger, onion, garlic.
00:08:58Yep.
00:08:59Chef Charlie's essentially using this like a food processor.
00:09:03Spiny is necessary.
00:09:04Finally.
00:09:05Get it out of there.
00:09:05During my recovery, the moment that I can start eating a little bit food, instead of soup,
00:09:12it's actually rice hongis mixing with meat, with protein, with vegetables.
00:09:17So I feel like today, as my first battle back, it's the perfect stage for me to show everybody
00:09:25my past journey.
00:09:27Spin me, baby, one more time.
00:09:29Yeah, uh, calamari steak.
00:09:31I think we're going to see a much more creative, unique...
00:09:34100%.
00:09:34...with the calamari.
00:09:35I agree.
00:09:36This is actually going to be a tough battle.
00:09:37I think this is going to be one of the best first-round battles that we see.
00:09:40Shirley came to win this thing.
00:09:42I know that.
00:09:45Chef Shirley, Chef Dale, halfway point.
00:09:4815 minutes to go.
00:09:4915.
00:09:52No one's happier to have Chef Shirley Chung back in the kitchen and on my side than me.
00:09:55I'm honored to be her voice in this competition.
00:09:59What's the broth for the congee?
00:10:00All the aromatics, so ginger, garlic, and onion, and then mushrooms and butter made into a stock.
00:10:06My strategy is we use the randomizer multiple times.
00:10:11I already have minced mushroom in my congee, but nothing beats a butter-roasted mushroom.
00:10:18Tournament champions is the biggest culinary competition stage,
00:10:23and it is the most important competition for me.
00:10:28Throughout my treatments, I was still dreaming about coming back to compete and then back at it.
00:10:36What are you looking for in that?
00:10:37Just some, like, umami.
00:10:38What's inspiring this dish 100% is how I cook at home.
00:10:41I love crispy rice.
00:10:42I mean, look at the profile.
00:10:44This is body built by rice.
00:10:45There's a lot of pressure cooking for TOC because, you know, you want to make everybody proud.
00:10:48Yeah, also, you know, you come home to your wife and your family, and you want to tell them how
00:10:52well you did,
00:10:53and I'm blessed to do this.
00:10:55And I also want my kids to look at it and say, yo, my dad's a winner.
00:10:57That's something that's important to me.
00:10:59You've made fried rice before.
00:11:00Uh, a few times.
00:11:01I'm a little familiar with it.
00:11:02When you're cooking up against a juggernaut like Shirley, you know, you've got to cook everything perfectly.
00:11:11When I see all these ingredients, I'm, like, ingravitated towards, like, squid ink.
00:11:14What's the juice?
00:11:15Lime juice?
00:11:16Lemon juice?
00:11:17Because I think squid, squid ink, they go together.
00:11:20You're seeing the squid ink mayo get mixed in with that rice.
00:11:23Something tells me it's going to live on these little cast iron pans.
00:11:25That oil within the emulsion is going to crisp up the bottom.
00:11:29I think that's awesome.
00:11:31Going out in the first round last season, it just feels awful.
00:11:35I want this so bad because I've always come up short.
00:11:39I've never made it to the top.
00:11:41This is my time.
00:11:42I want to prove to my family, my kids, that when I'm away working, that daddy's coming home with the
00:11:48felt and that check, baby.
00:11:50Chef Dale, Chef Shirley, 10 minutes, 10 to go.
00:11:52Our judges are currently sequestered in their trailers, so they don't know who's even competing.
00:11:56They'll be judging the dishes based on taste, the use of the items on the randomizer, and presentation.
00:12:02The chef with the highest total score heads to the second round.
00:12:04And the other chef thinks about next year.
00:12:09Chef, what's the plan for the calamari?
00:12:11Calamari, I'm going to have some taste.
00:12:13Also, poach the small calamari into my porridge.
00:12:17Working on the salsa verde, Chef?
00:12:18Yep.
00:12:19Okay.
00:12:19Like she never left.
00:12:20So the salad is herbaceous.
00:12:23One of the first things that I would be able to taste were fresh herbs.
00:12:28A sauce I immediately went to is the salsa verde.
00:12:32So I have garlic, cilantro, lots of parsley, a touch of mint.
00:12:37The brightness of the mint makes your salsa verde extra herbaceous.
00:12:42If I'm going to guess, she's going to let those pans get screaming, screaming hot before that calamari goes into
00:12:47there.
00:12:47The minute it goes in, it's going to go up in plain.
00:12:50Careful.
00:12:53To saute my calamari, I'm going back to my sweet favorite sauces, oyster sauce, soy sauce, and black vinegar.
00:13:02This is the first cook of COC.
00:13:05I want to have a big return.
00:13:09A little fat familiar.
00:13:11Final five minutes, five to be plated.
00:13:16This dish has to be really herbaceous.
00:13:18Basil, cilantro, chive?
00:13:19Yes, sir.
00:13:20What's that going to be when it's done, Chef?
00:13:22Marinade for the calamari.
00:13:23Smart play, though, using the blender to make a super herbaceous marinade.
00:13:27Because that thing is already scored, it's going to work itself in every nook and cranny.
00:13:30I want to cook my calamari steaks on the grill because the key words I'm linking into is steak.
00:13:35It's a really big piece of calamari.
00:13:37So how do I like steaks cooked right on the grill?
00:13:39There's a cross-linking of muscle fibers there that are basically used to propel a squid through water.
00:13:45So as they cook, they tend to curl.
00:13:48To counteract that, Chef Dale has placed a pan on top of the squid.
00:13:53And I'm going to make a salsa verde that goes on top.
00:13:54What's big in TOC is that if you can taste it, you also want to see it.
00:13:58Chef, you're doing the salsa verde by hand.
00:14:00Yes.
00:14:01The blender could be a trap in that case, right?
00:14:03I think so.
00:14:03Some people like to puree them down, and I don't want that.
00:14:06You lose that integrity.
00:14:07You lose that kind of mouthfeel.
00:14:08And I want the judges to really taste that.
00:14:10$1.45.
00:14:12I have my umami bomb mushroom and calamari congee as my base.
00:14:18And I have the beautifully butter-roasted jamini mushroom.
00:14:23And followed by my perfectly rock-chart calamari steak.
00:14:28I'm putting my salsa verde into my calamari steak just to really emphasize herbaceousness.
00:14:37So amazing to be back cooking in TOC Steak again.
00:14:41I cannot wait to get charged.
00:14:43Oh, wow.
00:14:44Did I just say that?
00:14:45Yeah, I cannot wait to get charged.
00:14:49I pull my calamari steaks off.
00:14:50They look fantastic.
00:14:52And I think the cook on them is perfect.
00:14:53I have my sliced calamari.
00:14:55I take dollops of my squid-y gaioli and dot that around.
00:14:59And then a little bit more salsa verde on top so they feel that herbaceousness.
00:15:03I love and adore Shirley Chong, but I'm the fourth seed, and I've got to take down the fifth
00:15:08seed.
00:15:08And she's the fifth seed.
00:15:11Five, four, three, two, one.
00:15:20Chef Dale Tallade, Chef Shirley Chong.
00:15:23Great job, Chef.
00:15:24Thank you so much.
00:15:27Get those judges.
00:15:28It's their lucky day.
00:15:33Oh, my God.
00:15:36Everything goes through your head right now.
00:15:38It's like, what kind of I've done better?
00:15:39What kind of I've done different?
00:15:40It felt very good to put in that kitchen in hand.
00:15:44I'm very proud of what I thought.
00:15:45Ladies and gentlemen, our TOC judges have been anxiously awaiting their first tasting of
00:15:50the evening.
00:15:50First up, we have the Michelin-starred chef with a restaurant empire that spans three continents.
00:15:55Who redefined American pizza, artisan bread, and high-end desserts, Chef Nancy Silverton.
00:16:04Of course.
00:16:05Of course.
00:16:06Oh, my God.
00:16:07Yes, it's Nancy.
00:16:09Next, we have eight-time James Beard Award winner, an internationally acclaimed restaurateur,
00:16:15the fashion man himself, Chef Marcus Samuelsson.
00:16:20Another legend in the culinary world.
00:16:23It's amazing.
00:16:26And last, definitely not least, the James Beard Award-winning restaurateur who received
00:16:31a coveted three-star review for the New York Times, Chef Scott Conant.
00:16:36Oh, my God.
00:16:39Oh, my God.
00:16:40Oh, my God.
00:16:40Oh, Chef Scott, really?
00:16:42You ready to do this?
00:16:42Yes.
00:16:44It is good to see you, sir.
00:16:46Tonight, the randomizer determined the dish would have calamari steaks, cremini mushrooms,
00:16:50employ the use of a blender, style was herbaceous.
00:16:54Here to present the dish, Justin Warner.
00:16:56Judges, this is a herbed and charred squid with squid ink and cremini crispy rice.
00:17:02It's accompanied by a raw cremini salsa verde.
00:17:05Now, for the blender, we have marinade for the squid.
00:17:08The blender was also used to craft a squid ink mayo.
00:17:11In terms of herbaceous components, not only is there that blender marinade,
00:17:15but the salsa verde contained Thai basil, lemon juice, chives, cilantro, and Fresno chilies.
00:17:23This is delicious.
00:17:27I love the flavor development inside this dish.
00:17:30I love the textural contrast.
00:17:32I love the usage of the cremini as well.
00:17:34The rice itself with that squid ink aioli is wonderful.
00:17:39That great crispiness, real nice depth of flavor.
00:17:42It's not too much fishy flavor.
00:17:44A squid ink could be a real challenge sometimes.
00:17:48What I love about this dish is the balance, right?
00:17:51And there's many different techniques used here.
00:17:54Really well done.
00:17:54Chef, thank you.
00:17:55Marcus, you're the man.
00:17:58Well, this is delicious.
00:18:00The only thing that I think it lacks is I do not taste any bit of the randomizer in this
00:18:07dish.
00:18:09When I saw the word blender, I know that there was a blended aioli,
00:18:14and yet I guess I expected to see something more visual about that puree.
00:18:19I mean, Nancy is a very tough judge, and for a good reason.
00:18:22She has high standards because she has done so much in her career.
00:18:26In front of you are your scorecards, 50 points available in taste, 40 points in the use of the randomizer,
00:18:31and 10 points in presentation.
00:18:34Nancy made a very good point.
00:18:36Oh, I hear it.
00:18:39Judges here to describe the second dish to OC3 champ Tiffany Faison.
00:18:42In front of you, you have a melody of cremini and calamari congee
00:18:45with wok-style roasted calamari steak, mushrooms, and an herbaceous salsa verde.
00:18:50The congee was constructed by jasmine rice being placed into the blender to then create the congee.
00:18:55Cremini mushrooms were also processed in the blender.
00:18:57As if we weren't finished with the blender, you'll get another blended sauce of salsa verde
00:19:00with the blender of parsley, mint, cilantro, chive, and dill
00:19:03that was then also tossed with the calamari steak on top.
00:19:09Fantastic cooking.
00:19:10How much of the dish is left?
00:19:11I know.
00:19:12Like, I did not just taste this.
00:19:14I really went in.
00:19:15Oh, yeah.
00:19:16Let's talk about textures in here.
00:19:18You have the soft congee, which has one texture.
00:19:21Then you have the cremini and the calamari, which has this kind of double texture,
00:19:26both from the wetness from the cremini, but it's seared and charred.
00:19:30And then on top of this, this kind of like casual salsa verde adds so much flavor.
00:19:36This is a fantastic dish.
00:19:37Oh, I love it.
00:19:39Can you show it?
00:19:40But it might be a little bit too much congee ratio to calamari,
00:19:46Wow.
00:19:47Expert cookie.
00:19:49There is nothing missing in this dish.
00:19:52Thank you, Chef.
00:19:54Really, I cannot get over how everything is cooked so perfectly.
00:20:01Yes.
00:20:02Yes.
00:20:03I'm just really distracted by the guy at the end.
00:20:09This is the type of heartfelt, emotional cooking that really deeply resonates with me.
00:20:14It's not just the flavors.
00:20:16This is a point of view.
00:20:18This is a nod to heritage.
00:20:19It makes me emotional.
00:20:20Yeah.
00:20:21This is a person opening their chest and showing you their heart.
00:20:26That's what this dish is.
00:20:27It is that good.
00:20:28Wow.
00:20:30All right, judges, thank you very much.
00:20:32And again, your scorecard, 50 points available in taste, 40 in the use of the randomizer,
00:20:38and 10 in the presentation.
00:20:41I was really cooking with all my heart and soul.
00:20:45You know, you don't want to go home.
00:20:46I just want to keep going forward.
00:20:47So hopefully that I did enough to go forward.
00:20:50Whew.
00:20:52Now I just need to win.
00:20:53Thank you so much.
00:20:55We'll see you shortly.
00:20:57We're ready for you.
00:20:58Someone's back.
00:21:01Hey.
00:21:03Let's bring our chefs back in.
00:21:05I'm going to choose.
00:21:06Chef Dale Talday.
00:21:07Chef Shirley Chon.
00:21:16Chef, these are extremely high scores.
00:21:20One chef scored a 87.
00:21:25Outstanding.
00:21:26The other chef scored a 94.
00:21:30Wow.
00:21:32And that is the high score of POC 7 so far with a 94.
00:21:36Ladies and gentlemen, the winner of the first C Division battle between Chef Dale Talday and Chef Shirley Chon is...
00:21:55Shirley Chon!
00:21:58Congratulations!
00:22:06You're the best.
00:22:07You deserve all this and more.
00:22:09This woman is the ultimate fighter.
00:22:13She fought for her life.
00:22:14And now she's here, two years later, to do this.
00:22:19She deserves all the flowers.
00:22:21Give her all her flowers.
00:22:24Ladies and gentlemen, the boogeyman, Chef Dale Talday!
00:22:34I'm not holding my head down at all about this.
00:22:38You just run into a juggernaut like Shirley.
00:22:4094?
00:22:41Ultimately, something never changed.
00:22:44It's pushing from my heart.
00:22:45And that was my heart on the plate.
00:22:48Ladies and gentlemen, the mafia definitely queen herself, Chef Shirley Chon.
00:22:53Unbelievable.
00:22:58How do you feel, Chef?
00:22:59Emotional.
00:23:00So excited.
00:23:02And I'm so proud of myself.
00:23:05And I won my first battle with the highest score.
00:23:15Charred squid, crispy rice with squid and aioli, and raw cromini salsa verde.
00:23:21It was a spectacular dish.
00:23:23Any other given day, that dish would have won its run.
00:23:28The cooking was that good.
00:23:29But then the second dish hit.
00:23:30And once we took that bite, it was over.
00:23:34That dish sets the bar of TOC.
00:23:37These next two TOC prize fighters, I'm telling you what, they will bring the energy, they will
00:23:42bring the heat.
00:23:43We have the number six seed, Chef Carlos Anthony, has scored first round victories two years
00:23:49in a row, and is looking to make it even further this year.
00:23:53I mean, I am slowly just crawling up this bracket.
00:23:57It all starts with Brian Voltaggio.
00:23:59I am ready for this.
00:24:01His opponent, Chef Brian Voltaggio, has struggled in this arena, despite his years of competition
00:24:07experience.
00:24:08But thanks to an impressive performance he and his brother did at the Christmas competition,
00:24:14Voltaggio is a number three seed.
00:24:17I just came off of a TOC holiday win, you know, so that's a big deal.
00:24:22But my history at TOC is not that great.
00:24:24Both times I was here previously, I went home in the first round.
00:24:26I am not planning to do that this time.
00:24:28I have a little bit more experience under my belt, and I want to prove that, you know,
00:24:33I have what it takes to get all the way through.
00:24:35I want the title of Tournament Champion 7 Chef.
00:24:37Chef Brian, they are ready for you.
00:24:39All right, let's go.
00:24:44Let's do this.
00:24:47Folks, are you ready to meet these culinary contenders?
00:24:49He has helped open more than a dozen restaurants.
00:24:55It was named Best Chef San Diego in 2023.
00:25:03And he is now garnering rave reviews for his ranch-to-table cooking as executive chef of
00:25:09Oregon's Hawkeye and Huckleberry Lounge.
00:25:13Ladies and gentlemen, please welcome Carlitos, Chef Carlos Anthony!
00:25:22Good way!
00:25:26Make some noise, guys!
00:25:28Come on!
00:25:32He's back!
00:25:34Whew!
00:25:35Carlitos.
00:25:38Now, your opponent...
00:25:42Your opponent is a two-time James Beard nominee who has opened more than a dozen restaurants
00:25:48over his distinguished career.
00:25:52The Washington Post called his latest venture, Why Oaks Tavern, a divine restaurant.
00:26:01He is a three-time Top Chef finalist.
00:26:05And in December, he scored his first major competition victory when he and his brother
00:26:10Michael cleared a 16-team field to become the first TOC All-Star Christmas Champion.
00:26:18Ladies and gentlemen, the Bolts of the East, the one and only Chef Brian Multagio!
00:26:35Where has Brian Multagio been?
00:26:38And thank goodness we get him.
00:26:40I've been saving up for this moment.
00:26:41This is why.
00:26:43This is time.
00:26:44Gentlemen, honor and a pleasure to have you.
00:26:45Let's take it to the randomizer.
00:26:47Let's go!
00:26:48Let's go!
00:26:48Let's go!
00:26:49Let's go!
00:26:50Let's go!
00:26:52Let's go!
00:26:53Let's go!
00:26:57Chefs, the randomizer will determine the mandatory details of your dish.
00:27:01Let's talk about proteins.
00:27:02We have never had eggs as the protein.
00:27:07Yeah, I only had it one season, but I, through therapy, have been able to forget that.
00:27:12Let's get after it.
00:27:13Here we go!
00:27:13Go for protein!
00:27:17Come on!
00:27:19Oh, God.
00:27:20I can't ever look at it.
00:27:22You've got to look at it at some point, Chef.
00:27:24I understand.
00:27:26Oh, no!
00:27:29Oh!
00:27:30Oh!
00:27:31That's just what I want, is a bunch of eggs getting cooked in my dojo.
00:27:35Eggs, Swiss chard, microwave, breaded.
00:27:40Wild card.
00:27:41Equipment and style re-spin.
00:27:43Equipment or style.
00:27:44What do you think, we getting rid of the microwave or we getting rid of breaded?
00:27:47I say we getting rid of the microwave.
00:27:48I say breaded.
00:27:50I know the microwave doesn't work for him, and that's why I do not want it to change.
00:27:55You can't bread something and cook it in a microwave.
00:27:58It doesn't work.
00:27:59Is this a little Rochambeau?
00:28:01What's going to happen here?
00:28:01Rochambeau.
00:28:02One, two, three.
00:28:04Paper covers rock.
00:28:05If it was best of seven, I bet you the rock would have worked.
00:28:08I'm going, uh...
00:28:09I'm going equipment.
00:28:10Come on back, baby.
00:28:11Come on back, baby.
00:28:15Come on, baby.
00:28:18Digital steamer.
00:28:21Eggs, Swiss chard, digital steamer, breaded.
00:28:26That's odd.
00:28:27Any way upside down or over easy.
00:28:30You're probably a little bit scrambled right now.
00:28:33Go.
00:28:36Three parts to an egg.
00:28:38I don't like any of them.
00:28:40The shell, the yolk, and the white.
00:28:41I love to cook with them.
00:28:43Don't get me wrong.
00:28:43This is actually going to be one of the most exciting TOC rounds,
00:28:47having this all be egg-centric.
00:28:49Swiss chard.
00:28:50This is one of my favorite, uh, vegetables.
00:28:52Super versatile.
00:28:53These digital steamers are great because they get hot really fast.
00:28:57We all know what bread it is.
00:28:58This really should be an exciting one.
00:29:02Sorry, chef.
00:29:03Sorry, chef.
00:29:03Eggs.
00:29:04This is probably the most difficult protein that I've ever used.
00:29:09Not the first time I've used it in this arena,
00:29:12but the first time where it's the star.
00:29:14We definitely have some eggs.
00:29:15I'm going to make a perfectly steamed egg, breaded and fried with a steamed chard,
00:29:23and that Swiss chard Bernays.
00:29:25I think this is a really winning dish.
00:29:27One protein that I know loves to be steamed is an egg.
00:29:32However, I've never used a digital steamer.
00:29:34I'm going to have to figure out how long it takes to make a six-minute egg inside a digital
00:29:41steamer.
00:29:41Do you have a digital steamer?
00:29:42Uh, yeah.
00:29:43Believe it or not, we hold our dumplings in a digital steamer.
00:29:46What I do like about this is the continuous and monitorable water flow.
00:29:49The randomizer also gave a Swiss chard, which is an incredible ingredient,
00:29:53and you can use every bit of it.
00:29:56So I'm going to do this for two things.
00:29:58I'm going to do, like, a really nice, simple just chard with a little bit of preserved lemon,
00:30:02and then I'm also going to do some to put into my Bernays, steam it, shock it,
00:30:08use some of it fresh.
00:30:09Shocking.
00:30:10Shocking.
00:30:10You're good.
00:30:11Oftentimes at home, we take the chard stems and we throw them out.
00:30:15But these are incredibly flavorful, so I immediately know I want to get a pickle on them.
00:30:20Let's go!
00:30:22Come on!
00:30:23What it really comes down to is this first round.
00:30:26And now to go up against somebody like Brian Baltaggio,
00:30:29nothing fuels you more than beating somebody great in the first round.
00:30:35Hi, Chuck.
00:30:36We use chicken eggs.
00:30:37Eggs.
00:30:38It's the one ingredient that Guy hates the most.
00:30:40So I can't even believe it's on the randomizer.
00:30:42I'm very versed in cooking eggs.
00:30:44It's something I do all the time.
00:30:45I hope I can knock it out of the park.
00:30:47You have a pen?
00:30:48I got a plan.
00:30:49An open heart and an open mind.
00:30:50Let's go.
00:30:50What do you got?
00:30:51All right.
00:30:51So I'm going to braise down some greens.
00:30:53Garlic.
00:30:54Obviously some onion.
00:30:55A little bit of tomato.
00:30:58I'm not doing, like, shakshuka by any means.
00:31:00Okay.
00:31:01But kind of, like, cleaning into the base of that.
00:31:03Eggs I'm going to steam.
00:31:04I'm going to bread.
00:31:04I'm going to fry.
00:31:05I want to put an egg sauce in there, too.
00:31:08The chard, I'm going to do two ways.
00:31:09It'll be in the braise.
00:31:10I'm also going to do super light tempura with some char leaves.
00:31:13So steamed and breaded.
00:31:15Seamed, breaded, and fried.
00:31:17Swiss chard is a great green.
00:31:18I love cooking with it.
00:31:20Once the Swiss chard starts to wilt down,
00:31:22then I'm going to add some of the strained tomatoes to that
00:31:23and just put the lid on and let it braise.
00:31:25You know, every day I get ready for this competition.
00:31:27And to get beyond this sort of black cloud
00:31:30that's been kind of hanging over my head
00:31:31of getting through the first round of COC
00:31:33would be an immense win.
00:31:34I'm ready for this.
00:31:3720 minutes, 20 left in competition.
00:31:39You guys having fun out there?
00:31:43Right at 6 minutes and 37 seconds on this digital steamer.
00:31:47I check my eggs.
00:31:49Normally it takes 6 minutes, but this is raw.
00:31:53Not even a little bit cooked raw.
00:31:56Still needs a little bit more time.
00:31:57I'm going to go.
00:31:58I'm going to push that down to the wire.
00:31:59Oh, my God.
00:32:00Look, these are still undercooked.
00:32:02I don't know when it will be done.
00:32:05I have to keep cooking.
00:32:07Going out in this first round would be devastating.
00:32:09I'm going to work on, like, a Bernays.
00:32:10So infusing the white wine vinegar with tarragon.
00:32:14Yes, sir.
00:32:14If there's one thing I'm very good at
00:32:16is making a delicious sauce,
00:32:18a Bernays is screaming to me.
00:32:20It's a classic French egg sauce.
00:32:22You hear what I hear first, made with eggs.
00:32:25But I want to do something to really elevate this.
00:32:28I'm going to add fresh steamed herbs
00:32:30and that steamed char to give it
00:32:33a wonderful herbaceous and earthy flavor.
00:32:37Oh, my God.
00:32:43All right, I'll take these out.
00:32:44I'm going to let them in shock quickly.
00:32:46So to add another element to the dish
00:32:48that's breaded and using the digital steamer again,
00:32:50I'm going to take some tender leaves
00:32:52to make a crispy tempera Swiss char leaf.
00:32:54AP tricelle soda.
00:32:56Yeah, baking soda, yeah.
00:32:57Or baking powder.
00:32:59I've always been competitive in nature.
00:33:00I grew up next to Michael Voltaggio.
00:33:02So obviously there's no lack of competition there.
00:33:05Who can get down the hill faster on a big wheel?
00:33:07That was definitely the games we played.
00:33:09So yes, would it be nice to sit down
00:33:11over a holiday dinner
00:33:12and be able to brag a little bit to Michael
00:33:14that I finally won a competition by myself?
00:33:17Yes.
00:33:17But I think a lot of people
00:33:18who have watched me over the years competing,
00:33:20they want to see me win.
00:33:21Make a little quick salad, too,
00:33:23of like Swiss char leaves.
00:33:24I'm going to do a fine julienne,
00:33:26like lots of herbs.
00:33:27I want to make sure that I crush a randomizer.
00:33:29That's something that I feel like I go home on a lot.
00:33:31So I'm mentally creating a checklist.
00:33:34I'm using the Swiss char in three or more ways.
00:33:37Then I'm going to use egg in two or more ways.
00:33:40Nobody could say I did not respect the randomizer.
00:33:4313 minutes, chef.
00:33:4513.
00:33:48Let's work on my breading station.
00:33:50The salad's breaded.
00:33:51I can make a crusty, crumbly crust
00:33:54that will taste delicious.
00:33:56A little chicken bouillon.
00:33:58I just want to give it a little bit more,
00:33:59like, depth of flavor.
00:34:00I come back to the eggs.
00:34:01It has now been a total of 12 and a half minutes
00:34:06that I've had these eggs in this digital steamer.
00:34:09I know because it's got a timer on there,
00:34:11and it's yelling at me.
00:34:1310 minutes to go.
00:34:15They're good.
00:34:16They're good.
00:34:17They're good.
00:34:18It was probably should have been pulled out
00:34:20at 11 and a half minutes.
00:34:21I think they might be over.
00:34:23My heart is absolutely breaking inside.
00:34:26I do not have time to start new eggs
00:34:29in terms of the champions.
00:34:30With that timer going,
00:34:31you have to put something on the plate,
00:34:33and it's got to be something that can win.
00:34:35As far as I can tell,
00:34:36as long as these eggs get breaded and fried,
00:34:38we'll be in the clear.
00:34:39But all those eggs are in one basket.
00:34:43You want to just put your clipboard down
00:34:44and just do a walk of...
00:34:45Shame?
00:34:46No, of applause?
00:34:47I mean, that's pretty massive.
00:34:53The biggest challenge that I have right now
00:34:55is the digital steamer,
00:34:57just because I haven't used it before personally.
00:34:59And then there's tons of opinions
00:35:01on how people like their eggs cooked.
00:35:02That's why this one is an incredibly hard challenge.
00:35:06It's where you want.
00:35:07Eggs are good, yep.
00:35:07Perfect.
00:35:08Soft-centered.
00:35:09I have to be very careful
00:35:10and make sure I get four perfect eggs.
00:35:12We have a peel-off going on
00:35:14in the TLC arena right now.
00:35:21On the list of things
00:35:22that I've done in competition
00:35:23and never want to do again
00:35:23and chefs generally don't want to do,
00:35:25it is peeling eggs.
00:35:26Time-consuming and needing to focus your time
00:35:28in one specific area
00:35:30with one specific ingredient
00:35:31while everything else is cooking around you.
00:35:33Nerve-wracking.
00:35:35It's working!
00:35:36This is my fifth year
00:35:38of Tournament of Champions,
00:35:39and motivation comes in a lot of different ways.
00:35:41I have a mom who is a fighter.
00:35:43My mother has had breast cancer
00:35:45for over 20 years,
00:35:46and she has fought,
00:35:47and survived
00:35:48and come out with this fire.
00:35:51But I always think about her.
00:35:52I think about how she fights every day.
00:35:55This is something where I get to fight
00:35:57and prove myself.
00:35:59I want to win not next year
00:36:01or five years from now.
00:36:02I want to win right now for her.
00:36:05I think that's really fueling me to be great.
00:36:08Okay, eight and a half minutes.
00:36:12Egg dip.
00:36:13Egg dip, yep.
00:36:14Egg dip, and then I'm going to work out a sauce here.
00:36:17Eggs and oil.
00:36:18Aioli.
00:36:19So I want there to be a punch of acid on the dish.
00:36:21Q-peas, yogurt, acidity, eggs.
00:36:24I'm going to throw some herbs in that.
00:36:29Look at those fried eggs, chef.
00:36:31Little golden nuggets.
00:36:32The eggs come out of the fryer.
00:36:33They're crispy on the outside.
00:36:34They held their shape.
00:36:35They look great.
00:36:36Seven minutes, chef.
00:36:37Seven to go.
00:36:38I've got parsley, tarragon, and dill.
00:36:41Okay, we're steaming.
00:36:42Getting a lot of use out of the steamer.
00:36:44I just want to do kind of like the steamed Swiss chard
00:36:47to kind of hold the egg up.
00:36:49Yeah.
00:36:49I'm going to put it with a little bit of preserved lemon
00:36:51and lemon juice.
00:36:52Just under six, chef.
00:36:54Six minutes?
00:36:55Yeah.
00:36:55Oh, God.
00:36:56Let's plate this dish.
00:36:57I set down that beautiful steamed chard
00:37:01and some of those pickled chard stems.
00:37:03I want to put this like a beautiful nest
00:37:05that's chicken egg sitting right in there.
00:37:07Pour the sauce.
00:37:08I'm more motivated than I've ever been.
00:37:11There's nothing more powerful than belief in yourself.
00:37:13To show why you're great
00:37:16and to do it amongst the best chefs in the country.
00:37:20I want to win to prove it to my peers.
00:37:23Two minutes.
00:37:24So the way I'm going to plate this,
00:37:25I'm doing it with intent for sure.
00:37:27I'm going to put the braised greens down
00:37:28in the center of the plate,
00:37:29but then I'm not going to put the egg directly on top.
00:37:31I'm going to kind of like lean it off to the side
00:37:33and I'm going to place the salad over the top.
00:37:35Then I'm going to take the tempura leaf
00:37:37and just drape that off the salad
00:37:39to the edge of the bowl.
00:37:40So it's going to remain crispy.
00:37:41Plate looks great.
00:37:42I feel really good about what I've done.
00:37:45Five, four, three, two, one.
00:37:49We're done.
00:37:52Brian Botaggio, Carlos Anthony.
00:37:56Let's bring in the judges.
00:37:57Great job, guys.
00:38:01Excellent.
00:38:01I feel...
00:38:05I feel strong.
00:38:07All right, ladies and gentlemen,
00:38:08let's welcome back our judges.
00:38:10Oh, God, here we go.
00:38:11Three legendary restaurateurs,
00:38:13the one and only Chef Nancy Silverton,
00:38:15Chef Marcus Eggerson,
00:38:16and Chef Scott Connick.
00:38:21What?
00:38:22Oh, my God.
00:38:25Wow.
00:38:26We...
00:38:27The randomizer, well,
00:38:29sure laid an egg on this one.
00:38:32Protein offered up tonight
00:38:34is going to be eggs.
00:38:35Produce with Swiss chard.
00:38:37Equipment, digital steamer.
00:38:38Style was breaded.
00:38:39And those are just all the nicknames
00:38:41of Justin Warner.
00:38:42Go ahead, Chef.
00:38:44This is green eggs
00:38:46and steamed fried eggs.
00:38:48Firstly, eggs were separated,
00:38:50putting in the blender
00:38:50to make a sauce.
00:38:51It was treated with a medley
00:38:53of digital steamer steamed herbs
00:38:55and digital steamer steamed shard.
00:38:58We have the egg in the very center,
00:39:00so that was steamed,
00:39:01was then peeled, breaded, and fried.
00:39:04In terms of the shard,
00:39:05more of those digital steamer leaves
00:39:06were added to the sauce
00:39:08with digitally steamed herbs.
00:39:10They are digging into this thing.
00:39:12Say something, please.
00:39:13Just say you love it.
00:39:14Just say you love it.
00:39:15So I think one of the best compliments
00:39:16that you can give a dish
00:39:18is that it reminds you
00:39:19or harkens back to a memory
00:39:21of your childhood.
00:39:22And there's a little bit
00:39:23of my mother's egg salad inside here
00:39:25that I really love,
00:39:26and that's kind of drawing me in
00:39:28again and again.
00:39:29I like the wilted greens on here.
00:39:31I think the one challenge
00:39:32is that the egg doesn't have
00:39:34that beautiful runny yolk.
00:39:37That's a lost opportunity.
00:39:38Yep.
00:39:39Yeah, I agree.
00:39:41No, you're right, Scott.
00:39:42That is not an overcooked egg.
00:39:45That is a perfectly cooked,
00:39:47hard-cooked egg.
00:39:48Come on, baby.
00:39:50Come on, baby.
00:39:52It's creamy,
00:39:53plus it's not crumbly.
00:39:55Yes, chef.
00:39:56Thank you, Nancy.
00:39:57If I had my challenge,
00:39:59it would be that it's
00:40:01a little bit difficult
00:40:02to cut the Swiss chard.
00:40:03I agree with Nancy.
00:40:04That big piece of Swiss chard
00:40:08just makes it a harder dish to eat.
00:40:10The most successful thing
00:40:11is this sauce.
00:40:14Come on, baby.
00:40:15Absolutely delicious.
00:40:16I don't want almost
00:40:17a creamier beurre blanc.
00:40:18It's getting a lot
00:40:18of positive comments.
00:40:19All right, judges,
00:40:20thank you very much.
00:40:2150 points available in taste,
00:40:2340 points in the use
00:40:24of the randomizer,
00:40:24and 10 points in plating.
00:40:26That went well.
00:40:27That went well?
00:40:28I think that went well.
00:40:29It sounds like we did
00:40:30a lot of similar things.
00:40:31That's what it sounds like.
00:40:33So I just hope mine
00:40:34is enough to pull the win.
00:40:35All right, judges,
00:40:36and here to present
00:40:37with the second dish
00:40:37is our T.O.C. champ,
00:40:38Tiffany Faison.
00:40:39Judges, in front of you,
00:40:40you have crispy breaded
00:40:41just jammy egg
00:40:42with Swiss chard braised raw
00:40:44and fried.
00:40:45You also have
00:40:46an egg-quartified herb aioli,
00:40:47a raw chard frisee salad.
00:40:49The eggs have been digitally
00:40:50steamed and twice egg dipped
00:40:52into a breaded coating.
00:40:54The Swiss chard was braised down
00:40:55with a little bit
00:40:56of tomato product.
00:40:57We then had digitally steamed
00:40:58chard leaves
00:40:59that were tempura breaded
00:41:00and fried crispy
00:41:01to accentuate a crispy egg
00:41:03on the side.
00:41:04Well, I bet the chef
00:41:06quickly took the egg
00:41:07out of the steamer
00:41:08when they heard your comment
00:41:10on the last egg,
00:41:11which doesn't necessarily
00:41:13make it a better egg.
00:41:14It's a different egg.
00:41:15You talking to me?
00:41:17A perfectly cooked jammy egg.
00:41:20Difficult, difficult challenge.
00:41:23But I think for me,
00:41:24the dominance of the tomato,
00:41:27that's the one part
00:41:28that I could just push aside
00:41:30and I would be happier
00:41:32with eating everything else.
00:41:34What?
00:41:34Oh, my gosh.
00:41:36Okay, we got Nancy
00:41:38on our side.
00:41:39You know what I want to honor,
00:41:41first of all?
00:41:42Effort.
00:41:42Think about the ambition
00:41:45of this cook.
00:41:46First of all,
00:41:47the tempura.
00:41:48How fun.
00:41:49How that crunch is just,
00:41:51mmm, really delicious.
00:41:53Aesthetically,
00:41:54how chef plated this dish,
00:41:55just really the next level plating.
00:41:58Thank you, Marcus.
00:41:59Bring it around, man.
00:42:00Bring it around, chef.
00:42:01I like this dish a lot as well.
00:42:02I like the usage of the yogurt.
00:42:04I think that brightness
00:42:05with the cilantro
00:42:06and the vinegar inside there
00:42:07is really beautiful.
00:42:08All in all,
00:42:09it's a really flavorful,
00:42:10delicious plate of food.
00:42:12There's a lot of similarities here
00:42:13between these plates,
00:42:15but good cooking.
00:42:16Judges, thank you very much.
00:42:17Let's go to the scorecard.
00:42:20I feel pretty strongly
00:42:22I did the right thing.
00:42:23There's definitely
00:42:24a lot of flavor on that dish.
00:42:26Did I do enough?
00:42:27I have no idea.
00:42:28Eggs, center of the plate.
00:42:29I'm telling you.
00:42:30They did a fantastic job, right?
00:42:33Let's bring it back out.
00:42:34Brian Voltaggio,
00:42:35Carlos Anthony.
00:42:41Here are the scores.
00:42:43One chef scored a 82.
00:42:45The other chef scored a 79.
00:42:48The winner of the second battle
00:42:50between chef Brian Voltaggio
00:42:53and chef Carlos Anthony is...
00:43:02Brian Voltaggio!
00:43:06Congratulations!
00:43:11Chef, incredibly competitive dish.
00:43:13Thank you so much.
00:43:14Ladies and gentlemen,
00:43:15Carlitos, chef Carlos Anthony.
00:43:22Oh, my gosh.
00:43:22There's one door.
00:43:23Oof.
00:43:24Oof, oof.
00:43:26It hurts.
00:43:28It always is just...
00:43:29You put so much into it.
00:43:31You really give your all
00:43:33to be here.
00:43:35You think about it
00:43:35and to go out in the first round
00:43:36is just devastating, so...
00:43:39We've never had a chance
00:43:40to do this.
00:43:41We've never had a chance to.
00:43:42Let's talk about
00:43:43the road ahead.
00:43:44That leaves you
00:43:46to battle
00:43:47the runner-up
00:43:48from last year,
00:43:49Sarah Bradley
00:43:49or Dan Jacobs.
00:43:51Congratulations,
00:43:52Brian Voltaggio!
00:43:53First win at T.O.C!
00:43:57Big win!
00:43:59Yes!
00:44:03What?
00:44:05I feel amazing.
00:44:07I feel like
00:44:08a huge weight
00:44:09is off my shoulders now.
00:44:10You did great
00:44:11and you're continuing
00:44:12that winning streak
00:44:12from T.O.C. Holiday.
00:44:13Right.
00:44:14So we're starting
00:44:14out pretty good here.
00:44:15It means nothing but up.
00:44:16It means one bracket
00:44:17to the next
00:44:18and then keep on going.
00:44:19We've seen so much already,
00:44:21but are you ready
00:44:22to see two culinary masters
00:44:24go mano a mano?
00:44:29Now we have
00:44:29the number seven seed
00:44:30Chef Dan Jacobs
00:44:31who defeated
00:44:32Top Chef winner
00:44:33Joe Flam
00:44:34in the T.O.C. qualifiers
00:44:36Chef Dan!
00:44:37to earn his spot
00:44:38in this year's tournament.
00:44:39I'm ready to take Sarah on.
00:44:41I've already fought
00:44:41through the qualifiers,
00:44:42which gave me
00:44:43a ton of confidence
00:44:43going into this first
00:44:44hook against Sarah.
00:44:46The calm,
00:44:46I feel ready
00:44:47for the moment.
00:44:48And number two seed
00:44:49Chef Sarah Bradley
00:44:51made it all the way
00:44:52to the final battle
00:44:53of last year
00:44:54despite being
00:44:55a T.O.C. first-timer.
00:44:57Last season
00:44:58I came in as a rookie
00:44:59and I made it
00:45:00all the way
00:45:00to the finale
00:45:02where I sadly
00:45:03lost to Antonia Lofaso.
00:45:06It was a wild ride.
00:45:08Big letdown,
00:45:09but I learned
00:45:10a lot from it.
00:45:10I keep telling myself
00:45:11it's technically
00:45:12a onesie, right?
00:45:13Because the icons
00:45:14are going to get the ones.
00:45:15I'm playing for,
00:45:16you know,
00:45:16all those people
00:45:17that think they can't
00:45:18do something.
00:45:19I was diagnosed
00:45:20with a rare
00:45:20neuromuscular disease
00:45:22known as Kennedy's disease.
00:45:23And eventually
00:45:24I'm going to lose
00:45:24the ability
00:45:25to, you know,
00:45:26move around
00:45:26the way I do.
00:45:27I refuse to back down
00:45:28or refuse to let people
00:45:29tell me what I can
00:45:30and can't do.
00:45:30And I feel like
00:45:31that message
00:45:32isn't given enough.
00:45:33Let's go.
00:45:35All right,
00:45:35let's go.
00:45:38Ladies and gentlemen,
00:45:39you ready to meet
00:45:40these kitchen combatants?
00:45:42And let's light this up!
00:45:46He worked his way
00:45:47up the ranks
00:45:48of Michelin-starred
00:45:49Chicago restaurants
00:45:50before taking
00:45:51the executive chef job
00:45:52in Milwaukee
00:45:53that landed him
00:45:54on several best
00:45:55restaurant lists.
00:45:59Now,
00:46:00as the head chef
00:46:01and co-owner
00:46:02of two acclaimed
00:46:03Milwaukee restaurants,
00:46:04he was a 2024
00:46:06James Beard Award nominee
00:46:08for Best Chef Midwest.
00:46:12Ladies and gentlemen,
00:46:13Chef Dan Jacobs!
00:46:25What an amazing story.
00:46:27You're battling
00:46:28so much more in life,
00:46:30yet you choose
00:46:31to come and put yourself
00:46:32in the epicenter
00:46:34of the most difficult
00:46:35culinary competition
00:46:36that exists.
00:46:37Yep.
00:46:38There's no way
00:46:38but forward,
00:46:39and I'm just willing
00:46:40to push, push, push.
00:46:41The great thing about it
00:46:42is, is you're doing
00:46:43it amongst the greats.
00:46:45And speaking of the greats,
00:46:47your opponent.
00:46:49This Michelin-trained chef
00:46:50returned to her
00:46:51Kentucky hometown
00:46:53to open her award-winning
00:46:55restaurant,
00:46:56Bourbon & Bar,
00:46:57that celebrates
00:46:58her Southern,
00:46:59Jewish,
00:47:00and Appalachian roots.
00:47:03She was a James Beard
00:47:05semi-finalist
00:47:06for Best Chef 2025.
00:47:07She has twice competed
00:47:09in the final battle
00:47:11of Top Chef,
00:47:11and in her first appearance
00:47:13in this arena,
00:47:14she won four battles
00:47:16in a row
00:47:17to become the TOC6
00:47:19runner-up.
00:47:22Ladies and gentlemen,
00:47:23Chef Sarah Bradley!
00:47:26Thank you!
00:47:31Thank you!
00:47:39Welcome back.
00:47:41It was so amazing
00:47:42to watch your wins
00:47:44and your trajectory
00:47:46in your first season,
00:47:48four wins in a row.
00:47:50It was a major accomplishment,
00:47:51and congratulations.
00:47:53And it's time
00:47:54to take it to the randomizer.
00:47:55Let's go!
00:48:01You ready?
00:48:02Let's get after it.
00:48:03Go for protein!
00:48:05Go for protein!
00:48:06Go for protein!
00:48:07Go for protein!
00:48:08Go for protein!
00:48:08Go for protein!
00:48:15Go for protein!
00:48:15Pork blade steak!
00:48:17And celery root,
00:48:19toaster,
00:48:20buttery,
00:48:21and low-seed re-spin.
00:48:24All right,
00:48:24let's go protein!
00:48:25Pork blade steak,
00:48:26never used it before,
00:48:27not familiar with it.
00:48:28You sure you want
00:48:28to go protein?
00:48:29Yeah, let's do it.
00:48:30Let's spin it.
00:48:31Go for protein!
00:48:36And ground beef!
00:48:38All right.
00:48:39Oh, here we are.
00:48:40Ground beef,
00:48:41celery root,
00:48:42toaster,
00:48:43and buttery.
00:48:44I can't wait
00:48:45to see this concoction.
00:48:47Good luck.
00:48:48Time to go.
00:48:51All right,
00:48:51they're going.
00:48:55Ground beef.
00:48:56There's a million things
00:48:57they can do with this,
00:48:58and we're going to be giving them
00:49:00prime black Angus beef,
00:49:01Kansas,
00:49:02the best of the best.
00:49:03Celery root,
00:49:04one of my all-time favorites,
00:49:05but a little troublesome
00:49:06in manipulating
00:49:08because it's so gnarled
00:49:09and bold,
00:49:10it takes a little bit
00:49:11of time and maintenance.
00:49:12We all know
00:49:13what a toaster is.
00:49:14The question is,
00:49:15how are we going to get
00:49:16the toasted flavor
00:49:17and the toasted presentation?
00:49:19Buttery,
00:49:19buttery can come
00:49:20from a lot of things.
00:49:21They're going to need
00:49:21to be creative with this,
00:49:22seeing it and tasting it.
00:49:25Buttery,
00:49:25man,
00:49:26I'm from Wisconsin.
00:49:28So I'm going to go
00:49:28this way with that.
00:49:29And so,
00:49:30buttery,
00:49:31this is great.
00:49:32I'm thinking,
00:49:33like, luscious.
00:49:34I'm thinking
00:49:34something elevated.
00:49:35I'm thinking luxury.
00:49:37Where is the dough?
00:49:38Oh, I am comfortable
00:49:39in Southeast Asian cuisine.
00:49:41I'm going to go full in.
00:49:43But the challenge here
00:49:44with ground beef,
00:49:45how do you make it elevated
00:49:46and how do you make it beautiful?
00:49:49Let's go!
00:49:51Stephanie, fill me in.
00:49:52Start off with, like,
00:49:53a celery root
00:49:54and butter curry.
00:49:55Okay.
00:49:56And then a Southeast Asian-style
00:49:58seared meatball.
00:50:00The toast room
00:50:01is going to be the rough one,
00:50:02but we'll get there.
00:50:03Great.
00:50:06Buttery.
00:50:07I'm thinking of style.
00:50:08So I'm immediately thinking
00:50:10butter burgers
00:50:10on a brioche bun,
00:50:12which is all butter.
00:50:14I'm going to make a...
00:50:16Oh, no, hi.
00:50:17We can't.
00:50:17Hi.
00:50:17Hey, how are you?
00:50:18Hi.
00:50:19Oh, cool.
00:50:20So I'm going to make
00:50:21a butter burger.
00:50:22That's it.
00:50:23Celery root remoulade.
00:50:24To go on the burger,
00:50:25I'm going to have, like,
00:50:26a little celery apple slaw.
00:50:28Okay.
00:50:28Glad we talked about it.
00:50:32I love celery root.
00:50:33Me too.
00:50:34I want to do something
00:50:35that's completely different
00:50:37I think the magic
00:50:38of Tournament of Champions
00:50:39is those dishes
00:50:40that nobody would have thought of.
00:50:42For my celery root
00:50:43and butter curry,
00:50:44I'm going to add some kombu.
00:50:45This is basically
00:50:46going to be our base.
00:50:47And then I'm going to add
00:50:48some green curry paste
00:50:50just to really reinforce
00:50:51that Southeast Asian
00:50:52style of cuisine.
00:50:53What I love more than anything
00:50:55is seeing somebody use kombu
00:50:56instead of MSG.
00:50:58Boy, it gets me going.
00:50:59This is my morning coffee.
00:51:01Yeah.
00:51:04So I'm going to toast
00:51:05a little celery seed
00:51:06and a little fennel pollen
00:51:08to go into my celery root slaw.
00:51:11Okay.
00:51:11Stop this, Sarah!
00:51:14Thanks, y'all.
00:51:15Obviously, I want to prove
00:51:17that, you know,
00:51:18getting to the end
00:51:19the last time
00:51:20is something that I can do again.
00:51:21I'm a restaurant owner,
00:51:22a business owner,
00:51:23a mother who wants
00:51:25to create a good life
00:51:25for her family and children.
00:51:27I think all of those
00:51:28are motivators
00:51:30to get back to that finale
00:51:31and push me towards winning
00:51:33Tournament of Champions.
00:51:34Dan, watch out.
00:51:40I can smell this toasting.
00:51:42It smells good.
00:51:42It's working, y'all.
00:51:44Shasara, Chef Dan,
00:51:4620 minutes left.
00:51:49Oh, shucky-ducky.
00:51:51I'm using Szechuan peppercorns,
00:51:52five-spice.
00:51:53We're going to do
00:51:53some chili flakes
00:51:54and we're going to do
00:51:55some peanuts.
00:51:56I know where it's going.
00:51:57I know what you're up to.
00:51:58The toaster's not my favorite
00:51:59thing I've ever had
00:52:00on the randomizer,
00:52:00but I'm going to use it
00:52:02to toast my spices
00:52:03and my peanuts.
00:52:04Ooh, yeah, yes.
00:52:05We got, I mean,
00:52:06you could smell it.
00:52:07That's what we wanted there.
00:52:08This sort of warming spice
00:52:09that's really going to
00:52:10kind of bring everything together.
00:52:11I'm going to add that powder
00:52:12filling from my meatball.
00:52:14I'm also going to use it
00:52:15in my sauce.
00:52:16I think this is what's going
00:52:17to really kind of pop
00:52:18these both off.
00:52:19Where's our butter?
00:52:21Just wait.
00:52:21Oh, you just wait,
00:52:23Dan says.
00:52:24This curry,
00:52:25this is going to be
00:52:25my big component for buttery.
00:52:26I'm going to substitute
00:52:28coconut milk.
00:52:28We're just going to use
00:52:29the butter to be that fat.
00:52:31It's going to create
00:52:32this lusciousness
00:52:34on this curry
00:52:34and this fat
00:52:35that you would get
00:52:35from coconut milk,
00:52:36but I don't need it.
00:52:37Butter instead of coconut milk.
00:52:40POC 7, baby!
00:52:44This is a celery root
00:52:45remoulade for my burger.
00:52:47It has celery seed,
00:52:49celery root,
00:52:49celery stem.
00:52:50I'm going to add
00:52:51toasted spices in there.
00:52:52A little mayonnaise.
00:52:53I'm going to add
00:52:54chopped capers.
00:52:56Also, I'm going to make
00:52:57celery root
00:52:58and apple slaw.
00:53:00So I'm going to put
00:53:01a little salt and sugar
00:53:02on the celery root now
00:53:03to kind of cure it a little bit
00:53:05and get some of that
00:53:06moisture out.
00:53:07Right now in the
00:53:07Wayfarer screening room,
00:53:08Chef Brian Voltaggio
00:53:09is spectating this battle.
00:53:11He will face the winner
00:53:12in his second round.
00:53:13So it looks like
00:53:13she's making some sort
00:53:14of a slaw with the celery root,
00:53:15which is a smart play, too.
00:53:17Absolutely.
00:53:17There's a million little
00:53:18things that Chef Sarah
00:53:19is doing that are smart,
00:53:20from the julienne
00:53:21in the spa that she's making
00:53:22to, like, the little
00:53:23brunoise of the celery root
00:53:25in the remoulade.
00:53:26Those are all indications
00:53:27to the judges
00:53:28that the chef knows
00:53:29what they're doing.
00:53:32Play it.
00:53:3416 minutes, Chefs.
00:53:36I'm going to add
00:53:37some butter, okay?
00:53:39The key to a good meatball
00:53:39is keeping that moist ball.
00:53:41And so I'm going to start
00:53:42to create what's going to be
00:53:43the meatball base.
00:53:44In the blender
00:53:45goes some oil,
00:53:46lime leaves,
00:53:48little garlic shallots.
00:53:49Galangal is a root vegetable.
00:53:51Basically, what I'm doing here
00:53:53is getting that galangal
00:53:54as small as possible
00:53:55so it doesn't get stuck
00:53:56in the judges' teeth.
00:53:57Whoa!
00:53:59I put a good amount
00:54:00of butter in here,
00:54:00and I realize
00:54:01these are not going
00:54:02to hold shape.
00:54:03These are not going
00:54:03to be meatballs.
00:54:04Well, I like the smell
00:54:05of it, Chef.
00:54:05I feel like we're going
00:54:06to kill the flavor.
00:54:07Maybe not so pretty.
00:54:08I'm going to pivot here
00:54:09and go to almost,
00:54:10like, a seared meat patty.
00:54:12What's the plan now?
00:54:13The celery roots,
00:54:15I'm actually going
00:54:15to mandolin it.
00:54:16I'm going to try
00:54:17to use these guys
00:54:17a little bit like noodles.
00:54:18I think this will work.
00:54:20We're actually going
00:54:20to poach these.
00:54:21Once those are pretty much
00:54:22cooked all the way through,
00:54:23I'm going to transfer
00:54:24that to a pan
00:54:25and finish the cooking
00:54:27in the butter,
00:54:27just like you would pasta.
00:54:29When I do feel pressure,
00:54:30I think I put it on myself.
00:54:31I often feel
00:54:32that pressure is a privilege.
00:54:34Having kidney disease
00:54:35has really pushed me
00:54:36to do as much as I can
00:54:38and whenever I can.
00:54:39I know that I have
00:54:40a finite amount of time
00:54:41that I'm going to be able
00:54:42to do stuff like this.
00:54:43Don't just sit
00:54:44on the sidelines.
00:54:45Like, get out there.
00:54:45Do whatever you want to do.
00:54:47Like, don't let anybody
00:54:47tell you no.
00:54:49Going into Chef Sarah Bradley
00:54:50is a daunting task.
00:54:51She understands
00:54:52how this kitchen works.
00:54:53She understands
00:54:53how this game is played.
00:54:55But every year,
00:54:56there's lower seeds
00:54:57that take out
00:54:57the high seeds.
00:54:58And I think
00:54:58I got a good dish here.
00:55:01Five to go.
00:55:03I feel like you've done
00:55:04this before.
00:55:06I've made a few burgers
00:55:06in my life.
00:55:07I'm no stranger
00:55:07to the burger game.
00:55:09Like, I have the trophy
00:55:10for Best Burger
00:55:11for Burger Week
00:55:12in Paducah.
00:55:12Maybe I'll take home
00:55:13another one.
00:55:15Butter burgers
00:55:15are like a Midwest thing.
00:55:17You stuff butter
00:55:18inside the burger
00:55:19and as it cooks,
00:55:21it cooks out.
00:55:22You see that butter
00:55:23coming up right off the bat?
00:55:24Little butter geysers.
00:55:27I go ahead
00:55:28and add some toasted spices
00:55:29on my burgers.
00:55:30I grab my brioche buns
00:55:32to toast them.
00:55:33Three minutes,
00:55:34three to go, chefs.
00:55:35It's not a lot of time.
00:55:37Seeing the drippings reserved,
00:55:39I think we're going to see
00:55:39that as a finishing drizzle.
00:55:41Ground beef,
00:55:42not necessarily
00:55:42the prettiest thing.
00:55:43So we're actually
00:55:44going to hide this.
00:55:45So you're going on top.
00:55:46And I think this is
00:55:47one of those things
00:55:48that's kind of fun.
00:55:49It really allows
00:55:49for that aha moment
00:55:50as you get into a dish.
00:55:52This is not the most
00:55:53beautiful thing
00:55:54I've ever made.
00:55:55This is very one color.
00:55:56But I think there's
00:55:57so much flavor here,
00:55:58this could be a winner.
00:55:5960 seconds.
00:56:01Let's rock and roll.
00:56:02Ready for plating,
00:56:03I start with the buns down,
00:56:05put a really nice big dollop
00:56:07of the silver root remoulade.
00:56:08I put some slaw.
00:56:10I feel really good about this.
00:56:11I think I just nailed
00:56:13the randomizer.
00:56:14I want to show
00:56:15that last year
00:56:16wasn't just a fluke.
00:56:17I want $150,000.
00:56:19I want a belt.
00:56:20I want a ring.
00:56:21Sounds fabulous.
00:56:22Five, four, three,
00:56:25two, one.
00:56:26We're done.
00:56:29Well done, chef.
00:56:30Thank you, chef.
00:56:32Creative cooking.
00:56:33I love it.
00:56:36Whew.
00:56:38Well, it's over.
00:56:39Time to see what they say.
00:56:41Ladies and gentlemen,
00:56:42welcome back.
00:56:42Our powerhouse panel of judges,
00:56:44the one and only
00:56:44chef Nancy Silverton.
00:56:46Oh, Nancy, Nancy, Nancy.
00:56:48Chef Marcus Samuelsson.
00:56:51Whoa.
00:56:52Oh.
00:56:54And chef Scott Conner.
00:56:56Scott Conner and I
00:56:57became the first ever
00:56:59chopped legends together.
00:57:00For this next round,
00:57:01the randomizer served up
00:57:03a delicious offering
00:57:04of ground beef,
00:57:05celery root,
00:57:06the use of the toaster,
00:57:08and the style was buttery.
00:57:09And here to present the dish,
00:57:10Justin Warner.
00:57:13Esteemed judges,
00:57:14this is a celery root
00:57:16butter curry
00:57:17with seared ground beef.
00:57:19The ground beef was emulsified
00:57:20in the stand mixer
00:57:21with butter.
00:57:22It was seasoned
00:57:23with fish sauce
00:57:24and then celery root
00:57:25was added to it.
00:57:27A foil packet
00:57:28filled with spices
00:57:29was toasted in the toaster
00:57:30and used to season
00:57:31both the curry
00:57:32and the meatball.
00:57:33In terms of buttery components,
00:57:35a pound of it
00:57:36was added to the curry sauce.
00:57:37As always, judges,
00:57:38if you have any questions,
00:57:39I have the answers.
00:57:41How do you make
00:57:42ground beef sexy?
00:57:45This is how you make
00:57:47ground beef sexy.
00:57:48Yeah!
00:57:49I don't think
00:57:49it's about the ground meat.
00:57:50I think it is about
00:57:51the accompaniments thereof.
00:57:52I think that this sauce
00:57:53is just steep
00:57:55and luscious.
00:57:56Yes!
00:57:57I'll take that.
00:57:58That green curry
00:57:59is really outstanding.
00:58:00I want a vat of this
00:58:02and I want to swim in it.
00:58:03Good job, chef.
00:58:05Good job.
00:58:05Ha ha!
00:58:08The patty,
00:58:09even though there's
00:58:10a nice amount of fat in it,
00:58:12it's still not as much fat
00:58:13as I would add to a patty.
00:58:15And so all the additions
00:58:17that have been added to it
00:58:19really help that texture.
00:58:22This is like a tasting menu idea,
00:58:24but to do it in 30 minutes,
00:58:27many people have thought
00:58:28about great dishes
00:58:29that might not taste great.
00:58:30Just to have the know-how,
00:58:33well done, chef.
00:58:34Yes!
00:58:35That feels good.
00:58:36Thank you, judges.
00:58:3750 points in the taste,
00:58:3940 points in the use of the randomizer,
00:58:41and 10 points in the plating.
00:58:42I don't think that I represent
00:58:43the celery root more.
00:58:45I definitely think they're going to see
00:58:46ground beef online more.
00:58:48Up next,
00:58:49TOC champ, Tiffany.
00:58:51We'll see.
00:58:51If you were dreaming of a butter burger,
00:58:54don't wake up.
00:58:55In front of you,
00:58:55we have a butter burger
00:58:56with celery root slaw
00:58:57and a brunoise celery root remoulade,
00:59:00butter lettuce, and brie.
00:59:02The ground beef was treated
00:59:03to a seasoning of toaster packet,
00:59:05toasted celery seed,
00:59:06fennel pollen, and black pepper.
00:59:08A generous knob of butter
00:59:09was packed and smacked
00:59:10into the middle of the ground beef,
00:59:12ultimately creating a butter crust.
00:59:14It does sound good.
00:59:15Like, I'm not going to lie.
00:59:16It's a really, really good burger,
00:59:18and chef truly followed the randomizer.
00:59:22It was celery three,
00:59:24four different ways,
00:59:25theme of butter everywhere.
00:59:27Yeah.
00:59:28This is just a perfect dish to make,
00:59:32given the randomizer.
00:59:34Toaster toasted the bun.
00:59:35It's a great burger.
00:59:36Love it.
00:59:38Sounds like they like hers, too.
00:59:39I think a burger is a series
00:59:41of a bunch of different things done well.
00:59:44Don't break my heart, Scott.
00:59:46The flavors are wonderful,
00:59:47but cook on the burger,
00:59:48I think it could be a little less cooked.
00:59:50It seems to be slightly over for me.
00:59:53Great.
00:59:53Thank you very much, judges.
00:59:56This is a little bit close.
00:59:58Here we go.
01:00:01Ladies and gentlemen,
01:00:03great round of competition.
01:00:04Let's bring our chefs back in.
01:00:06Chef Dan.
01:00:09Chef Dan.
01:00:14Good cut.
01:00:15That was a really good cut.
01:00:16That was fun.
01:00:16I think that the judges gave you
01:00:18fantastic compliments
01:00:19and your scores reflect
01:00:20for a score of 87 to 84.
01:00:25Ladies and gentlemen,
01:00:27in the first round battle
01:00:28between Chef Sarah Bradley
01:00:30and Dan Jacobs,
01:00:32the winner is...
01:00:40Dan Jacobs!
01:00:42Wow!
01:00:51Congratulations.
01:00:52Chef Sarah,
01:00:53I am sorry that you're going home,
01:00:55but we know how great you are.
01:00:57We have seen this from you.
01:00:59I'll be back.
01:00:59There's no question she'll be back.
01:01:02Bye, y'all.
01:01:03Ladies and gentlemen,
01:01:04it's Sarah Bradley.
01:01:09That's okay.
01:01:10Put her hand.
01:01:11I'm not upset about that.
01:01:12I mean, I still wanted to win.
01:01:14Congratulations, Chef Dan.
01:01:16First round win,
01:01:17TOC 7.
01:01:19Huge.
01:01:20Let's take a look
01:01:21at where you're going,
01:01:22my friend.
01:01:23Ryan Voltaggio
01:01:24takes out Carlos Anthony.
01:01:26Yeah.
01:01:26Dan Jacobs
01:01:27takes out number two seed,
01:01:30Sarah Bradley.
01:01:31Rock on, man.
01:01:32You got this.
01:01:34Ladies and gentlemen,
01:01:35Chef Dan Jacobs
01:01:36going to the second round.
01:01:39Wow!
01:01:45That's crazy.
01:01:46I mean, whatever.
01:01:48I feel great.
01:01:48I feel,
01:01:49I'm not cloud 10.
01:01:50Cloud 10.
01:01:51Just great.
01:01:52You thought,
01:01:54and this kind of
01:01:55stops it winning.
01:01:57You said the burger
01:01:57is a little overcooked.
01:01:58Well, taste is subjective.
01:02:00That's why there's three of us
01:02:01and not one of us.
01:02:02That burger would have been
01:02:03a winner
01:02:04had it not been
01:02:06up against...
01:02:06The first dish.
01:02:07Yeah.
01:02:08You're dealing with good and gooder.
01:02:09That's what's really the difference.
01:02:10It's time for the finale
01:02:12of the C Division.
01:02:13The big battle
01:02:14you've all been waiting for.
01:02:16We have a qualifier winner
01:02:17going up against
01:02:18tonight's mystery icon.
01:02:21Here we are,
01:02:22and there's no bracket
01:02:23because I'm going against an icon.
01:02:26And I have no idea
01:02:27who I'm going against.
01:02:29As iconic as this icon is,
01:02:31the way that I see it
01:02:32is that this icon
01:02:32is going to be a distraction.
01:02:34So, going to zone out
01:02:35of the icon
01:02:36and just focus on my cook.
01:02:38It's time.
01:02:43Are you ready to see
01:02:45two food world warriors
01:02:46take culinary competition
01:02:48to the next level?
01:02:50And let's line it up!
01:02:54The son of Vietnamese immigrants,
01:02:57he is a successful restaurateur
01:02:59with almost two decades
01:03:00as an executive chef.
01:03:04He was named
01:03:05Food & Wine's
01:03:06Best New Chef of 2011
01:03:08and is a three-time
01:03:11James Beard Award semifinal.
01:03:16Put your hands together!
01:03:18Chef Beat Five!
01:03:31Any idea who you might be battling?
01:03:34You know, I haven't even attempted
01:03:36to go down that road.
01:03:37I feel like if I continue
01:03:38to think about it,
01:03:39it's going to bother me.
01:03:41Had you known,
01:03:42you definitely would have lost sleep.
01:03:48With a degree from a prestigious
01:03:50French culinary school,
01:03:52he shook up the food scene
01:03:53in Los Angeles to New York
01:03:55with his fresh new take
01:03:56on classical cuisine.
01:04:01His trailblazing restaurants
01:04:03attracted celebrity patrons
01:04:05like Julia Child
01:04:06and Andy Warhol.
01:04:07In 2016,
01:04:08he received the James Beard Award
01:04:10for Best Chef New York.
01:04:14He has earned his place
01:04:15in culinary history
01:04:16by introducing the East Coast
01:04:18to the pioneering California cuisine
01:04:20he first mastered
01:04:21with his mentor, Alice Waters.
01:04:24Chef Jonathan Waxman!
01:04:34I love this.
01:04:36Somebody's getting this, right?
01:04:38Oh my God!
01:04:43Wow.
01:04:44Chef.
01:04:45Good meeting.
01:04:46Absolute pleasure.
01:04:46Absolute pleasure.
01:04:47Pleasure's all mine.
01:04:48Oh, where do we begin?
01:04:51Sir Waxman.
01:04:53I always call him Sir Waxman.
01:04:54He is nobility in the world of cooks.
01:04:57You've judged with us so many times.
01:04:59You're now on the competitive side of this.
01:05:01But honestly, Chef,
01:05:03why are you here?
01:05:03I love cooking.
01:05:05I love it.
01:05:06This is my favorite thing
01:05:07in the world to do.
01:05:07This is fun for me.
01:05:08Thanks for being so brave to do it.
01:05:10I'm like in awe, so...
01:05:12Let's take it this way.
01:05:13Follow me, guys.
01:05:14It's all randomizer.
01:05:18I knew you'd love this one.
01:05:20Oh, man.
01:05:24Tonight, protein, produce, equipment, and style
01:05:26will dictate the dish that you're going to make.
01:05:28Soak it in right now, gentlemen.
01:05:30Going for protein.
01:05:35This is cool.
01:05:36I never saw this.
01:05:37It is not your friend.
01:05:40Stripe, manila, pork, striped bass,
01:05:43fine tomato, muffin pan.
01:05:46Muffin pan.
01:05:48And whiff, chefs, collectively,
01:05:51between the two of you can make a decision
01:05:52to re-spin the whole thing.
01:05:54Your call.
01:05:55Let's do this.
01:05:57Let's stay.
01:05:58We're staying.
01:06:00I love that.
01:06:01Striped bass, fine tomatoes,
01:06:04muffin pan, and whiff.
01:06:06Gentlemen, it's been an honor and a pleasure.
01:06:08Your time starts now.
01:06:09Go.
01:06:14Striped bass, silvery fish,
01:06:17with black horizontal stripes,
01:06:19fine ripe tomatoes,
01:06:20tomatoes that are still on the vine.
01:06:23The muffin pan,
01:06:24everybody knows what one looks like, whipped.
01:06:26It'll be interesting for Chef Waxman,
01:06:27who's judged this a lot of times.
01:06:29But I promise you, this will be a masterclass.
01:06:31The muffin pan and whipped
01:06:32is really where the randomizer kind of,
01:06:34you know, went haywire.
01:06:37He's not at all concerned.
01:06:38You know, I love being a judge,
01:06:40but I never got to see the action.
01:06:41When I got the opportunity to compete today,
01:06:44I said, why not?
01:06:45Judging is great, don't get me wrong,
01:06:47but cooking is what I do.
01:06:48The reason I'm competing today
01:06:50is a culmination of all the things
01:06:51I've done in my career.
01:06:53Bobby Flay worked for me for five years,
01:06:54so I was his mentor.
01:06:55I did two years at Top Chef Masters.
01:06:57I beat people like Roy Yamaguchi,
01:06:59who actually used to work for me,
01:07:01Michael Chimroosti.
01:07:03And I said, you're younger, you're smarter,
01:07:04you're quicker, you're better cooks than I am.
01:07:06I don't know how I beat you, but I did.
01:07:08And it was fun.
01:07:10What's going on with the heating of the muffin tin?
01:07:13Preheated always.
01:07:15So when the mixture goes in, boom.
01:07:18Icon is a difficult word.
01:07:20Michael Simon once called me a legend,
01:07:22and I told him I wasn't dead yet.
01:07:23You know, so...
01:07:24I don't know if I can live up to the moniker,
01:07:27but I'll take it.
01:07:28Well, the color of these eggs are beautiful, huh?
01:07:30Aren't they pretty?
01:07:31Fish and eggs, they're kind of synonymous.
01:07:33So I just wanted to make, like,
01:07:35an egg kind of fluff thing
01:07:36that I do for brunch sometimes.
01:07:38And then the grazed lettuce
01:07:40as sort of a base for the fish,
01:07:43and then the tomatoes
01:07:45and the little mashed potato thing on top.
01:07:46Maybe it's too many items,
01:07:47but, you know, that's me.
01:07:49Never in all of the days of my life
01:07:52could you have told me
01:07:53that I would be standing here
01:07:54watching Chef Jonathan Waxman cook.
01:07:56This is a pink tree moment in my life.
01:08:00It's fun, huh?
01:08:02That's what you think.
01:08:03I am battling against
01:08:05the one and only Jonathan Waxman.
01:08:09He is an iconic chef.
01:08:11He's trained some of the best chefs,
01:08:13mission stars, James Beard winners.
01:08:15That's like the Oscars of the food world.
01:08:18To be here with him is crazy.
01:08:22Chef, welcome back.
01:08:23Thanks.
01:08:24When you have a plan, throw me in.
01:08:26Something along the line of a fish fry.
01:08:30I'm a chef and restaurateur
01:08:31from Salt Lake City, Utah.
01:08:33This name right here, Pretty Bird,
01:08:35I'm a fry cook.
01:08:36I fry chicken every day.
01:08:37You know, we don't have a lot of time,
01:08:39so the quickest and easiest way
01:08:41is to fry the fish.
01:08:43I want to use the skin in a different way.
01:08:45I don't have that many years of experience
01:08:47as Jonathan Waxman does,
01:08:49and I'm just literally trying to do my best.
01:08:51Hey, do you know they're a chef?
01:08:53Cool as a cucumber.
01:08:55Iconically.
01:08:56And here I am, right in my mouth.
01:08:57I am an award-winning chef,
01:08:59and I've beaten a lot of famous chefs.
01:09:04You might have heard of this guy named,
01:09:06what's his name?
01:09:07I forgot.
01:09:08Bobby Flay.
01:09:09I beat him on Irish Chef America.
01:09:12Bobby Flay was probably the only person
01:09:14that is a direct descendant of Jonathan Waxman.
01:09:18Hopefully, I'll be taking down his mentor as well today.
01:09:22I go to the fryer.
01:09:23I check up on the fish.
01:09:24It looks pretty good.
01:09:25I let it rest for a little bit,
01:09:27and then right before I'm going to plate,
01:09:29I'm going to drop it in the fryer one more time
01:09:31as a double fry.
01:09:32I'm looking around.
01:09:33I'm like, what am I going to do with this fish skin?
01:09:34It would be a terrible waste not to use it.
01:09:37And then I look over,
01:09:38and I see the muffin pan calling out to me like,
01:09:40hello, me.
01:09:41What about me?
01:09:42And then I get this idea.
01:09:43I'm going to throw it into the fryer,
01:09:45and then after it's fried,
01:09:46I gently push it into the muffin pan
01:09:48so that it forms around the bottom of the pan.
01:09:51So that way, the judges will at least know
01:09:53that I used the muffin pan.
01:09:57Do you have a backup plan if this doesn't work?
01:09:59No, with 30 minutes,
01:10:00there's not a lot of room for a backup plan,
01:10:02so it better work.
01:10:03To be on the TOC and going against an icon
01:10:06like Jonathan Waxman,
01:10:07we're going to figure this out.
01:10:10Chefs, we are at the halfway point.
01:10:12You have 15 minutes left to compete 15.
01:10:17So if you feel like telling me
01:10:19what's rolling around in that Jedi brain of you,
01:10:21yours, I'll be right here.
01:10:22I'm too simplistic for words.
01:10:25I have a trick where I fire blast tomatoes
01:10:28in a super hot oven until they char.
01:10:31All right.
01:10:32I want a little bit of acidity
01:10:34to go along with the fish.
01:10:36I want to make brown butter,
01:10:38sherry vinaigrette to graze lettuce
01:10:41as a base for the fish,
01:10:42and then the tomatoes as the sauce.
01:10:44Chef Jonathan Waxman is not just an icon,
01:10:47he's a legend.
01:10:47He's also one of my favorite chefs and people,
01:10:50and I've never seen food handled in a way
01:10:52that he handles it.
01:10:54So for the whip portion,
01:10:56I'm whipping tofu with some tomato.
01:10:58I'm going to make a dipping sauce for the fish.
01:11:01Not a lot of people use tofu or even like tofu,
01:11:03but I feel like it's going to be a great vehicle
01:11:06to carry some additional flavors.
01:11:07Smart work by Chef Viette.
01:11:09You can see that he's taking the seeds
01:11:11out of the tomatoes.
01:11:12Of course, that's where the majority
01:11:13of the water content is found.
01:11:14Water, that ain't flavor.
01:11:17Star anise.
01:11:17Star anise.
01:11:18A little bit of smoked printa.
01:11:20Garlic powder.
01:11:22Oyster sauce.
01:11:23A little bit of oyster sauce.
01:11:24I'm going to whip up,
01:11:25and then I'm going to siphon it.
01:11:27Whee!
01:11:28You've done this before, Chef?
01:11:29Something similar, yes.
01:11:34I cook with striped bass in New York all the time,
01:11:35but the striped bass,
01:11:36we get it for 35 pounds.
01:11:38So my plan with the striped bass
01:11:40is to put them on the grill.
01:11:41Always leave it skin on,
01:11:43so all the nutrients are.
01:11:45Grilling fish is really difficult.
01:11:47The only thing that's hard
01:11:48is grilling chicken.
01:11:49So why are you going to grill it
01:11:51if it's so hard?
01:11:52Well, because I've been doing it
01:11:53for about 50 years.
01:11:54Oh!
01:11:55What's the plan for the bass, Chef?
01:11:56I'm getting old.
01:11:57You're not.
01:11:58I was trying to really
01:11:59channel that randomizer.
01:12:01I think, as a judge,
01:12:03that's the thing
01:12:03that most cooks really failed on.
01:12:06I was thinking about
01:12:07what I could whip,
01:12:08and I could either whip
01:12:10the tomatoes or the potatoes.
01:12:12Try to use a little
01:12:13hand immersion blender.
01:12:16I don't think I really have
01:12:18anything to prove anymore.
01:12:19My sort of history
01:12:20speaks for itself.
01:12:22Winning is fabulous.
01:12:24If it happens, great.
01:12:26The more important thing to me
01:12:27is how well I cook my dish.
01:12:30Waxing is having to get on.
01:12:31Freaking like the Jedi of the ears.
01:12:32Look at that bass.
01:12:33Truly, if I were to put that
01:12:34on the grill,
01:12:35I wouldn't have been able
01:12:35to get my skin off.
01:12:36It's like backspin magic.
01:12:39Ten minutes, chefs.
01:12:40Ten to go.
01:12:41How are we looking?
01:12:42The muffin tin has been used
01:12:43to give form to the fish skins,
01:12:45crisp up gently in the fryer,
01:12:46and put in the oven.
01:12:47Blending isn't necessarily whipping
01:12:49because it's not incorporating air.
01:12:51The whipping part goes
01:12:53when it goes into the cream whipper,
01:12:54and then you charge it
01:12:55with a nitrous oxide charger.
01:12:57This is a first.
01:12:58So this is also a very big risk,
01:13:00but you know what?
01:13:02You have to take big risks
01:13:03in order to win.
01:13:05I want to further enhance
01:13:07the randomizer option,
01:13:08which is the tomato.
01:13:09In Vietnamese cooking,
01:13:10you know, there's actually
01:13:11a lot of tomatoes,
01:13:12so it is something
01:13:13that I'm very familiar with.
01:13:15What's the plan here, chef?
01:13:16I'm going to make a relish
01:13:18with this.
01:13:18Copy.
01:13:19Using just traditional
01:13:20Vietnamese nipmum.
01:13:21Growing up, I think deep down
01:13:23I resented my parents
01:13:24because they named me Viet
01:13:26and my brother Nam,
01:13:27and because of that,
01:13:28we were bullied.
01:13:29As I've gotten older,
01:13:30through my cooking
01:13:31and especially learning
01:13:32about Vietnamese cuisine,
01:13:33it makes me feel closer
01:13:34to my family
01:13:35and to my heritage
01:13:37and my upbringing,
01:13:38and that I'm grateful for.
01:13:42Seven and a half.
01:13:44Where's our whipped?
01:13:45There's potatoes and garlic
01:13:46that have been boiled
01:13:47and treated to a little bit
01:13:49of white wine and butter.
01:13:50The egg mixture
01:13:50that was put in the oven,
01:13:52hand-whipped,
01:13:53we're whipping it real good.
01:13:54Whipped it real good.
01:13:55I'm always Mr. Simple.
01:13:57I don't like to try to go
01:13:58too far out of my comfort zone.
01:13:59I'm like slow and steady
01:14:01Waxman, California,
01:14:03like not sweating
01:14:04the small stuff.
01:14:05Roll those spoons.
01:14:06In your bane, chef.
01:14:07All of there.
01:14:09All I wanted to do
01:14:10was be a trombone player
01:14:11and play jazz as a career.
01:14:14But I somehow found myself
01:14:16selling Ferraris
01:14:17when I was 24 years old,
01:14:18and that led to my going to France
01:14:20and going and studying cooking.
01:14:22Did I have any clue
01:14:23that I'd become a chef?
01:14:24Absolutely zero.
01:14:26Oh!
01:14:28Muffin tin.
01:14:29I mean, that's good.
01:14:29Muffin tin 101 right there.
01:14:31Oh!
01:14:32I pulled my muffin tin
01:14:34from the oven.
01:14:35It is absolutely perfect.
01:14:36I'm so proud of myself.
01:14:38And let's hope the judges
01:14:39see my muffin tin vision.
01:14:41Three minutes.
01:14:42First, I place my fish
01:14:44with the tomato salsa
01:14:45and the herb salad.
01:14:46I go ahead and siphon the sauce.
01:14:48And what do you know?
01:14:50It's not coming out.
01:14:51This is, like,
01:14:52the moment of panic.
01:14:53I have to get this on the plate.
01:14:55Two minutes, two to go.
01:14:57All right, you ready?
01:14:58Yeah.
01:14:59So, braised lettuces
01:15:01with a brown butter shallot sauce,
01:15:04a little muffin man,
01:15:06a little quiches.
01:15:07Okay.
01:15:07And then the fish.
01:15:08I've accomplished
01:15:09a lot of things in my career,
01:15:10but they really don't mean anything
01:15:12unless I enjoy it.
01:15:14And I do actually enjoy
01:15:15where I've been.
01:15:16I have a lot of people
01:15:17that I've mentored over the years.
01:15:18So, their accomplishments
01:15:20become part of me.
01:15:21And I think that is
01:15:22the most important thing
01:15:23about being an icon
01:15:24or whatever else
01:15:25you want to call me.
01:15:26I actually feel
01:15:27very proud of my legacy.
01:15:29And that, to me,
01:15:29is the greatest thing
01:15:30in the world.
01:15:31One minute, one to go.
01:15:32I'm slowly getting
01:15:33a little bit of out.
01:15:34Finally, it works.
01:15:36There's nice volume
01:15:37and height to the sauce.
01:15:38It looks really good.
01:15:3930 seconds.
01:15:40Man, I just literally
01:15:41cooked against a legend.
01:15:43This matchup,
01:15:44it's definitely
01:15:44a David and Goliath.
01:15:45They take down, like,
01:15:46one of the forefathers
01:15:47of cuisine.
01:15:48It would be
01:15:48absolutely amazing.
01:15:50Five, four, three, two, one.
01:15:57Chef Lachman!
01:15:58Chef Mom!
01:15:59Thank you so much!
01:16:09It was fun.
01:16:12It was fun.
01:16:13That was pretty crazy.
01:16:14To be honest,
01:16:15I had some guesses,
01:16:16but I was nowhere near close
01:16:17to guessing
01:16:18Jonathan Waxman.
01:16:19I was starstruck,
01:16:20to say the least.
01:16:21To be able to cook
01:16:22with an icon like him,
01:16:24win or lose,
01:16:25I felt like I made it.
01:16:29All right.
01:16:30You know what?
01:16:31I actually probably need
01:16:32to take a photo
01:16:32of this really quick.
01:16:33Just my keepsake.
01:16:35Wow.
01:16:36Hey, you know,
01:16:38miracles happen.
01:16:40What did it feel like
01:16:41to be out there?
01:16:42Was it good to cook again?
01:16:43Yeah, it was great
01:16:44to be cooking again.
01:16:45Really fun.
01:16:46Are your flavors there?
01:16:47We'll see.
01:16:50All right,
01:16:50ladies and gentlemen,
01:16:51for our final round,
01:16:53welcome back
01:16:53our esteemed judges
01:16:54is the one and only
01:16:55Nancy Silverton,
01:16:56Marcus Samuelson,
01:16:57and Scott Conner.
01:16:59Oh, my gosh.
01:17:00Okay, tough, tough judges.
01:17:02Three of my best friends, huh?
01:17:04Thanks a lot.
01:17:05Judges tonight,
01:17:06the randomizer
01:17:07for this final
01:17:07magnificent round
01:17:08offered up
01:17:09striped bass,
01:17:10vine tomatoes,
01:17:11the use of a muffin pan,
01:17:13the style is whipped,
01:17:14and here to present
01:17:15Tiffany Faison.
01:17:16It's me.
01:17:18Chefs,
01:17:19in front of you
01:17:19is grilled striped bass
01:17:20with slow-roasted
01:17:21vine tomatoes,
01:17:22a scallion and paprika
01:17:24mini quiche,
01:17:25braised lettuces,
01:17:26and whipped Yukon
01:17:27and garlic fondue.
01:17:29Let's get to the bass.
01:17:30The bass was simply
01:17:31seasoned and grilled.
01:17:32The vine tomatoes
01:17:32were seasoned
01:17:33and slow-roasted
01:17:34in the salamander.
01:17:35It was then treated
01:17:36to a sherry and white wine
01:17:37shallot reduction.
01:17:38A quiche base
01:17:39was then tan whipped.
01:17:40That base was then
01:17:41placed in the muffin tin
01:17:42to create
01:17:43the little mini quiche.
01:17:44Yukon golds and garlic
01:17:45were cooked
01:17:46and then butter whipped,
01:17:47creating the Yukon gold fondue
01:17:49that's adjoining
01:17:49the top of the dish.
01:17:50This is foundational,
01:17:52Jonathan Waxman cooking.
01:17:53This is totally him.
01:17:54Wow, he put in
01:17:55a lot of techniques.
01:17:56He did a lot
01:17:57of different things.
01:17:58There's a lot
01:17:58of really good flavors here.
01:17:59I really like that acidity
01:18:01brought in
01:18:01with the sherry vinegar.
01:18:02I think the usage
01:18:03of the tomatoes,
01:18:04though rustic and chunky,
01:18:06I really think
01:18:07that's a nice touch.
01:18:08And fish is cooked beautifully.
01:18:10Absolutely perfect.
01:18:11I love the quiche.
01:18:12I thought that
01:18:13ain't really nice
01:18:15and creamy.
01:18:16Flavors are all in here.
01:18:17It's a great dish
01:18:18with a super nice moist fish.
01:18:21Plating-wise,
01:18:22just feels a little rushed
01:18:23to put together.
01:18:24You think?
01:18:26I agree.
01:18:27I think that everything together
01:18:28ate really well.
01:18:29The flavors really well.
01:18:31You know, beautiful colors.
01:18:32For me,
01:18:33I think the biggest challenge
01:18:34was the description.
01:18:35The tomato didn't eat
01:18:36like a slow-roasted tomato to me.
01:18:39Nessie hated it.
01:18:40All right, judges.
01:18:41Thank you very much.
01:18:4250 points available in taste,
01:18:4340 points in the use
01:18:45of the randomizer,
01:18:46and 10 points in the plating.
01:18:48I think they're absolutely right.
01:18:49It was rushed.
01:18:51I mean,
01:18:51you don't do a competition
01:18:52for a long time.
01:18:53You are a little rusty.
01:18:55All right, judges,
01:18:56for the second dish presentation,
01:18:59Justin Warner.
01:19:01I feel hopeful,
01:19:02but you know...
01:19:03Judges,
01:19:03this is lightly fried striped bass
01:19:05with a Vietnamese-inspired salsa
01:19:08and whipped tofu
01:19:09with fine tomatoes.
01:19:11The striped bass
01:19:11was butchered, skinned,
01:19:13and seasoned.
01:19:14From there,
01:19:14it was treated
01:19:15to a bath of buttermilk
01:19:16and twice fried.
01:19:18This skin was lightly fried
01:19:20before being fully cooked
01:19:21in the muffin tin.
01:19:23The vine tomatoes
01:19:23you will find
01:19:24in this whipped tofu
01:19:25was done with fish sauce
01:19:27and most notably star anise
01:19:29and smoked paprika.
01:19:31Come on, judges.
01:19:32Moment of truth.
01:19:33This is cohesive.
01:19:34Do you like this?
01:19:35Do you want more of it?
01:19:37Marcus is nodding his head.
01:19:38What does that mean?
01:19:41Hands up.
01:19:42It's not good.
01:19:43The sounds.
01:19:45Food can be sonic
01:19:46when you eat the skin.
01:19:48So freaking delicious.
01:19:50I'm a fry cook
01:19:51through and through.
01:19:52The little foam here
01:19:53with the salsa,
01:19:54just like elegant on the side.
01:19:56Incredible.
01:19:57This is very, very good cooking
01:19:59at the highest level.
01:20:00Very successful.
01:20:02There's only one tiny thing
01:20:04I would say.
01:20:05The fish eats a tad dry,
01:20:08just a little bit dry,
01:20:09but that's nitpicking.
01:20:11Chef double fried it.
01:20:13I agree that the fish
01:20:15is a little bit dry,
01:20:16but that skin
01:20:17is just naughty.
01:20:18It's naughty.
01:20:20It's so crunchy
01:20:21and delicious.
01:20:22The usage of the fish sauce
01:20:23and the other ingredients
01:20:24that are inside there
01:20:25from a Vietnamese perspective.
01:20:26It is fantastic,
01:20:28but it's not overwhelming.
01:20:29Using the muffin tin
01:20:30to hold the skin
01:20:32was really smart.
01:20:33Loved the texture.
01:20:35Overall, a talented chef.
01:20:37Judges, thank you
01:20:38for your final judging tonight.
01:20:39Watching judging
01:20:40is excruciatingly painful
01:20:42and horrific.
01:20:43Look at my eyes.
01:20:44My eyes are, like, tearing up.
01:20:47I did everything that I could.
01:20:48I cooked my heart out.
01:20:49Of course, you're in there
01:20:50ready for it.
01:20:52Let's go.
01:20:56All right, ladies and gentlemen,
01:20:58an honor and a pleasure
01:20:59to have such a culinary icon.
01:21:02Let's welcome him back.
01:21:03Sir Jonathan Westman!
01:21:07Chef Ian Bob!
01:21:16Chefs, the judges
01:21:17were very complimentary
01:21:18to the fact that
01:21:19that was no simple randomizer.
01:21:21I have your scores.
01:21:23One chef scored 80.
01:21:25The other chef scored an 82.
01:21:29And the winner
01:21:31of tonight's final battle
01:21:32between Chef Jonathan Westman
01:21:33and Chef Vietbop is...
01:21:42Chef Vietbop!
01:21:48Good job.
01:21:49You're so welcome.
01:21:58I grew up watching you.
01:22:00It's like a dream come true, you know?
01:22:02It was such an honor
01:22:03to be in your presence today.
01:22:04Well, honestly,
01:22:05the honor is really all mine,
01:22:06and you deserve to win,
01:22:08and congratulations.
01:22:09Chef Vietbop!
01:22:10It was graceful.
01:22:11It was graceful.
01:22:12It was very mindful
01:22:13of what you put on the plate.
01:22:14You're one of a kind, my friend.
01:22:16I appreciate it.
01:22:17Ladies and gentlemen,
01:22:18the legend himself,
01:22:19Sir Jonathan Westman.
01:22:21Thank you, Chef.
01:22:28I'm glad I did this.
01:22:29It really was, it was fun.
01:22:31His whole career's ahead of him,
01:22:33and he has all the stuff to build on.
01:22:35That is the future of our business.
01:22:37I'm going to pass out, seriously.
01:22:40I cannot believe it.
01:22:41You just won your first big round
01:22:44inside of Tournament of Champions.
01:22:46Chef Vietbop!
01:22:49Let's take a look at this, bud.
01:22:52If you look at this,
01:22:54but you and Shirley going head to head,
01:22:56you feel it?
01:22:57I feel it!
01:22:58Congratulations!
01:22:59I feel it!
01:23:00Chef Vietbop, big win!
01:23:02We're so happy for you, man.
01:23:03Congratulations!
01:23:05Thanks, everyone.
01:23:11Yes, I won!
01:23:13Shut up, sir.
01:23:13Shake your hand.
01:23:14How are you doing, man?
01:23:14That's good, man.
01:23:15Thank you, man.
01:23:17Wow.
01:23:17You honestly held a very cool
01:23:18common collective in there.
01:23:19Like, it went by a million miles an hour.
01:23:23And the little chef in me
01:23:25who first opened up a cookbook
01:23:26and was inspired by some of these greats,
01:23:29such as Jonathan Waxman,
01:23:30this is why TOC is great.
01:23:32So the winners of the seed division battles
01:23:34have earned their spots
01:23:36in the next round of competition,
01:23:37but we still have one more division to go.
01:23:40Yes!
01:23:40Yes!
01:23:41Join us next time
01:23:42when the chefs of the D division
01:23:43face off in the final night
01:23:45of the first round matchup
01:23:46and the battle for the final four spots.
01:23:49I forgot how crazy the show is.
01:23:50That's a banger.
01:23:51That's a banger.
01:23:52Plus, we'll reveal our final icon.
01:23:57I'll see you next week.
01:23:59Adios.
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