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00:00I'm Bobby Flake.
00:02Each week, one brave chef will try to take me down in my house.
00:05This is my show.
00:06Today it is.
00:07Tomorrow, who knows?
00:08I'm trash talking.
00:09This culinary battle is going to shake down in two rounds.
00:13Round one, to get to me, two contenders
00:15have to go through each other using an ingredient of my choice.
00:18It's do or die, Bobby.
00:19Two people that know me well will decide
00:22who's got the skills to beat me.
00:23Yeah!
00:24Round two, I go head to head with the winning contender.
00:27Let's go!
00:27It's their turn to surprise me with their signature dick.
00:31What?
00:32Don't try this at home.
00:33I know you did it, Bobby!
00:36Bottom line?
00:37You're gonna win it a try!
00:38Everyone's out to beat me.
00:44Y'all ready for a good time?
00:46Let's go.
00:48Here to tease, distract, and throw me off,
00:51it's Food Network's Damaris Phillips and Christian Petroni.
00:55Five, six, seven, eight, eight.
00:57Go, go, go, go, go, go, go, go, go, go, go, go, go, go!
01:01Go, go, go, go, go, go, go, go, go, go, go, go!
01:03Go, go, go, go, go, go, go, go, go, go!
01:04Nailed it!
01:05What is that move?
01:06We're still workshopping it.
01:08In my defense, I didn't get the choreography until this morning.
01:14So Christian and I were thinking that we
01:17might do a little Bobby rebrand.
01:20Really?
01:20We're gonna start with like nicknames. What about Bobbo?
01:24No, that's what you call me. Okay. Okay. Okay. Okay. How about Robbie? No, okay. Okay. What about
01:32Like player but with flay
01:37It works. I'm always gonna be Bobby. We'll see
01:41You've got some very stiff competition tonight, so don't get flay-zy
01:47Got me
01:50Our first contender is a proud Native American chef and she's ready to put indigenous cuisine on the map from
01:56Los Angeles, California
01:58Chef Piette de Spain
02:08Our next contender has mastered Korean cuisine under your friend Esther Choi
02:13Legend
02:14Legend tonight. She's ready to step out of her mentor shadow and take you down herself
02:20From New York City
02:22Chef Ilji Chonk
02:28You're going down, Bobi
02:34Piette, Ilji, how you guys doing?
02:36Great! Nice to see you. Here's the way it's gonna work. I'm gonna put 20 minutes on the clock
02:41I'm gonna give you an ingredient of my choice
02:43I'm gonna give you an ingredient of my choice and you must make that ingredient the star of your dish
02:46and that ingredient is
02:50Rainbow trout
02:50All right
02:53That's a great ingredient
02:54I actually don't work with trout at all. I'm a prairie native, so we actually use a lot of bison,
03:01venison
03:03All right guys, 20 minutes on the clock
03:04Don't pout over the rainbow trout
03:15Rainbow trout
03:16Rainbow trout. What would you do here?
03:17You know, my favorite is smoked trout
03:19It's so thin, it would cook very quickly
03:21And the texture's so flaky and tender
03:23I love the way she's fry roasting the corn and the peppers
03:26With that being said, why don't I head in there
03:32Chef! Hello! How you doing? I'm good. How are you?
03:35It's already smelling good over here. You're roasting some peppers
03:37Piette is using ingredients that I'm used to using
03:40There's a lot of Southwest America there
03:42My strategy is to bring both of my cultural heritages
03:45Native American and Mexican-American
03:47And fusing them together
03:48So I'm gonna do a pescado zirandiado
03:52It's made with a bunch of chiles
03:53It has a nice little punch to it
03:55The arbol's gonna give it that nice spice that you need
03:58And guajillo and ancho are gonna give it that really nice smokiness
04:01We cook with our hands around here
04:05I'm a member of the Prairie Band Potawatomi Nation Tribe
04:08My goal is to always highlight my culture first and foremost
04:11After I graduated culinary school
04:14I started my private chef business
04:16I worked my way up to being named
04:18The top 25 private chefs in Los Angeles by Entrepreneur Magazine
04:22Tonight I'm here to represent
04:24Indigenous and Mexican-American female chefs
04:27Bobby, buckle up buttercup
04:29Because I'm on my way to beat your butt
04:33Hello young lady
04:34Hello
04:35LG is Esther Choi's chef de cuisine
04:37Esther's already competed in this arena a few times
04:40So now she's sending in her disciples
04:43They're very strong women and amazing chefs
04:46Yeah
04:48After I worked in Korea
04:50I moved to the States
04:51And worked as executive chef with Esther Choi
04:54And then I became culinary director of her team
04:57I'm always a behind the scenes chef
04:59I never got to show who really I am
05:02Not as a team
05:03So beating Chef Bobby
05:05Is gonna be a big turning point for me
05:07So
05:09Yay!
05:10What are you working with?
05:11I'm making crispy skin trout
05:14With soy gochujang braised potato
05:16With a kimchi gramolata
05:18I am infusing all the flavor in the potato
05:21Because I don't want to overpower the fish
05:23With any other ingredient
05:24So I'm making my soy braised liquid
05:27With scallion, onion, ginger, gochujang, brown sugar
05:31And mirin
05:32And then I'm gonna serve it with kimchi gramolata
05:34It's chopped kimchi, parsley, lemon zest
05:38Gonna bring crunch and acidity for my plate
05:40Love it
05:41You're gonna make Bob cry?
05:42He hasn't seen me that sight yet
05:43I know you got this chef
05:45We got 13 minutes left
05:49I take a look at my chiles
05:51And I see that they are all very soft
05:53I'm adding some fresh garlic
05:54And charred onion
05:56What I need is a nice, spreadable chile paste
05:59I just need four good paces
06:01I want to be very weary of all of those little pin bones
06:04So I slice them off as cleanly as I possibly can
06:11I need to see what's going on in there, gentlemen
06:14Ten minutes left
06:19Wow, I see you with those little pin bones
06:21That's the scariest part
06:22Yeah
06:23And probably the most time consuming
06:24I don't want to give you guys any pin bones
06:26How do you feel about Piet?
06:28I've never heard about her before
06:31You finna find out today, sweetheart
06:34Sorry
06:37Piet, how's it going over here?
06:38It's good
06:39In here you have dried chilies
06:42I have a little bit of acid, honey, salt, garlic
06:46Oh, yeah, yeah
06:47This is lovely
06:47And this just caramelizes right on there
06:50Yep
06:50And how are you feeling about Ilji?
06:52She's got some big names behind her
06:54And I'm really happy that she's here
06:55But I'll be even happier when I beat her
07:00Just under five minutes
07:03I'm pan searing the trout skin side down
07:06To make the skin perfectly crispy
07:10I really enjoy cooking over open fire
07:13It just adds a nice smokiness
07:1540 seconds
07:17My bell pepper and my corn are nice and cold
07:20I can get them cut up and into my hydrocrest salad
07:23I put down soy gochujang braise
07:26Potato first
07:27Then put the trout
07:2910
07:3010
07:309
07:318
07:3210
07:3310
07:345
07:364
07:363
07:372
07:381
07:41Good job
07:43Good job
07:45There you go, chef
07:46Woo!
07:47That was fun
07:48I am so excited for them to try this dish
07:51But also feeling a little nervous
07:55It looks so sloppy
07:57But I know flavor is there
08:01To see who gets to school you tonight, Bobby
08:03It all comes down to the rainbow trout
08:06Chef Ilji, what'd you make?
08:08I make crispy skin trout
08:11Soy and gochujang braised potato
08:13And kimchi granulata
08:15There's a ton of flavor here
08:17And you managed to get a gorgeous shatter on the skin
08:21And the kimchi granulata is very nicely done
08:24But the dish itself is reading pretty sweet
08:27It really needs some salt to balance it
08:30Overall flavors, you want to keep going back in
08:34And spearing a piece of fish with some of that kimchi granulata
08:39And into a potato, it makes for a great bite
08:41Piet, what did you make?
08:43I made a pescado zarandiado with a hydrocrest salad
08:47With some charred peppers and corn
08:50Piet, this dish is lovely
08:52The sauce on there, that cooked on rub
08:55It's the right sauce to kind of elevate that real earthy flavor of trout
08:59And carrying that grill and char flavor sort of all the way through
09:03Very smart
09:04I have a couple of pin bones
09:06It's 20 minutes and it's a whole fish
09:08It's hard
09:09Christian and I have a tough decision on our hands
09:12If you'll give us a moment
09:14Although there are a few pin bones that are still stuck in the fillets
09:17I'm really feeling confident
09:18Because they like the rainbow trout that I made
09:21The chef moving forward tonight is
09:27Chef Ilji
09:31No!
09:33I was looking forward to beating Bobby
09:36Beat him!
09:37I'm happy for Ilji
09:40I hope that she beats him
09:42Ilji, in 20 minutes you were able to deliver a plate of food
09:47That feels like you spent hours on it
09:50The layers of flavor are what are going to be required to be
09:53You know
09:55Robbie-O
10:04Congratulations on round one
10:05Thank you
10:06How do you feel about standing here now?
10:08Esther gave a message
10:10Good luck
10:10Cause you're going to need it
10:12Really?
10:14Alright, so what are we cooking tonight?
10:16What is your signature dish?
10:18So my signature dish is...
10:22Kimbap
10:24Kimbap
10:26Bob's going to have a hard time with that one
10:29Ilji, Bobby has never been challenged to this dish before
10:33It's like you already lost
10:35No, I have that feeling
10:3745 minutes on the clock
10:39Time starts now
10:49A lot of times people call Kimbap Korean sushi
10:52It is a roll and the ingredients on the inside are usually cooked or preserved instead of raw like you
10:59see in like a sushi roll
11:01The rice is usually a little denser than typical sushi and sesame oil in it so it's got a little
11:07bit of fatness to it really great
11:09Ilji, why'd you choose this dish?
11:11It brings me my childhood, my mom made for breakfast a lot
11:15I've eaten Kimbap since I was a baby so I've eaten probably 100,000 rolls
11:21I'm gonna serve three different Kimbap today
11:24Bulgogi Kimbap, spicy pork and egg on egg roll
11:27Feeding Chef Bobby means achieve another level for life and career so I'm so excited
11:33I suspect that Bobby is going to accidentally make it too fancy
11:40I've never done this dish before
11:41It's not something I've ever eaten before, I've heard about it
11:43Bobby's already pulled out like wagyu filet mignon over here
11:47It's like what are you doing, caviar coming out next?
11:49I'm making two flavors, the first is bulgogi which is beef, asparagus and shiitake mushrooms
11:55And then I'm making one with crab, avocado, kimchi and salmon caviar
11:59So the beef tenderloin has a marinade of sake and soy and sesame oil, honey and goatee jam
12:06All right guys, 35 minutes
12:11Ilji, Ilji
12:12Hello, hello
12:13So excited
12:14What are the different ones you're doing?
12:16Bulgogi stuffed one, spicy pork
12:18And egg kimbap
12:20The one that's classic with the ham
12:22Beautiful
12:22After I slice my bulgogi, I put it in a bulgogi marinade, soy sauce, sugar, sesame oil, garlic, mirin
12:31I'm also slicing pork tenderloins so it can start marinating in garlic, sugar, mirin and also gochujang
12:39So it has a little kick to it
12:41All right chef, keep going
12:43Little bulgogi?
12:44Yeah
12:45So are you doing one and having different aspects into it or are you gonna do multiple
12:50I'm gonna try, I'm gonna try to do two
12:51What else going on, everything good with you?
12:54When we hanging out, we don't hang out no more
12:56I keep calling you
12:57Can you finish this?
12:59Did you change your number?
13:00Oh
13:00Oh no
13:03Okay, I dropped an egg, it's gonna be fine
13:05You see how nervous I make this guy?
13:08Get out of here
13:09Get out of here
13:09All right guys, make some noise if you want LG to take this today
13:17If you want Bobby to take it, make some noise
13:23Oh my god, that's embarrassing
13:27All right Bob, I love you either way babe
13:33You have 20 minutes to go
13:35You know LG's sort of putting up like the greatest hits of kimbap
13:44Yeah, exactly
13:44Bobby's kimbap sort of reminds me of like a kimbap that you would get at like a country club in
13:51Greenwich, Connecticut
13:52Filet mignon, mushrooms, asparagus
13:54It does feel a little French inspired
13:56Hey LG, what's that white liquid in those containers?
13:59Oh, I blended garlic with mirin
14:01Are you making a dipping sauce?
14:03Yes
14:03So I'm starting my dipping sauces
14:06Spicy gochujang sauce for pork
14:08Mustard vinaigrette for egg kimbap
14:11And gochujang mayo for bulgogi kimbap
14:14And then it's time to cook my proteins
14:16LG, LG, LG
14:18I'm dying to see what's happening
14:21Your rice, is it okay if I try this?
14:22Yes, of course
14:24Mmm, it's delicious
14:26So all of your food is cooked pretty much
14:29You're ready to roll
14:30Yes
14:30First I lay down my nori
14:33And a little bit of rice
14:34I love to have my rice really thin
14:36So all other stuffing can shine
14:39I'm going to add pickled daikon, cucumber, eggs, and carrots
14:44For base of every single kimbap
14:46And I'm sealing the kimbap with the water
14:48So two nori sticks together
14:54So I'm making a dipping sauce
14:55It has gochujang, sesame oil, soy sauce, honey, toasted sesame seeds, and some Dijon mustard
15:01Well, how's it going over here, Bobby?
15:06Okay, good talking
15:09You can always tell when Bobby's in, like, a little bit of trouble
15:12Because he will not talk
15:14Even when I'm like, Bobby, what are we doing?
15:16Do you want to be friends?
15:17How's your...
15:19I need to get the rolls rolled
15:21There's the beef, the shiitake, and the asparagus
15:23Okay, I'll be Bobby right now
15:25Okay, guys, I don't want to look bad
15:27Especially because Damaris and Petroni are here
15:29And they're, like, so cool
15:30And I just really want to be friends with them
15:33Also, Ilji's a sick chef
15:35Damaris is definitely being distracting
15:37But I'm not actually paying attention to her because I can't
15:39It's all here
15:40You can do this
15:41Be gentle
15:43No, a little bit more pressure
15:45A little pressure
15:46Show it who's boss, Bobby
15:48Show it who's boss
15:49When I haven't done a dish like this before
15:51Especially when it takes a technique, like rolling
15:54I get very nervous about that
15:55A little bit squirting out, but that's to be expected
15:58While you work on the...
16:00Oh
16:01Poor Bobby
16:01I just... I'm gonna let you do you over there
16:05I'm gonna talk to the crowd
16:06We're coming up with Bobby's new nickname
16:08We're gonna vote, okay?
16:10Do we like Bert or Birdie?
16:15Neither
16:15Nobody like that
16:16Okay, let me hear it for Bobbinator
16:20Let me hear it for Baba Khan
16:26It's, like, we gotta just kinda keep working on it
16:2916 minutes
16:33How's Bobby's Philly cheesesteak kimbap coming along?
16:36Um, you know, Bobby's having a little bit of trouble rolling
16:39There's a naturalness to LG's rolling over kimbap
16:44I did the internship for three months
16:46Every single weekend I was rolling hundreds of kimbap
16:50So I know how to do it
16:51I can sort of feel for Bob right now, right?
16:54If the act of rolling is not something that you're doing normally, if ever
17:00It can be intimidating, right?
17:02Like, it's... and it's so important
17:04We're under 10 minutes
17:06I feel like, as I'm doing it, I don't really think I'm getting better
17:10I mean, I'm completely outside of my comfort zone
17:12So, LG's not using a mat
17:14And I feel like, outside of the fact that she's probably made a million of these
17:18That it's actually easier to roll without having that sort of bamboo mat
17:23That's what I think, I've never used a mat
17:24I think Bobby's feeling the pressure
17:26Bobby is in the weeds right now
17:28If I don't get these rolls, there's no dish
17:34Eight minutes
17:36Bobby is having a lot of struggle with the rolling
17:38The rolling part is hard, I think I'm over stuffing the rolls
17:41Looks like it's gonna be a disaster, but I get it to close
17:45For the crab, I have some cucumber, I have some avocado
17:48I put a little egg in there, some kimchi
17:50You see that, right?
17:52Now she's just flexing
17:53100%
17:54Just under five minutes
17:56So, I'm going to place first my privo gi kimbap next to my privo gi mayo
18:01And then my spicy pork, and then the egg kimbap
18:05There's a minute and 25 seconds left
18:09So I'm gonna slice up the rolls
18:10I take one of each one, put it on a plate
18:13I put some salmon caviar on top of the crab one
18:15Green onions with the sesame seeds on top of the beef one
18:18Ten, nine, eight, seven
18:22My dipping sauce next to it
18:24Five, four, three, two, one
18:32Awesome, look at that man, beautiful
18:35I'm just happy that I got them done
18:38Like to me, that's my victory
18:41Bobby Ilji, we'd like to introduce you to the judges
18:44First up, James Beard Award winner and the chef owner of Sly Fox Den 2
18:49Sherry Pokden
18:51Chef owner of Nawon Restaurants, Jay Lee
18:55James Beard nominated chef and cookbook author, Adrian Cheatham
19:02Judges, please start with the first kimbap in front of you
19:10The bulgogi roll, the beef was really tender
19:13And you get that nice contrast of flavors and textures in both of them
19:18I love the dipping sauce, the kochujang in there
19:21But the rice was under seasoned
19:23The sauce was a little on the spicy side, but it was delicious
19:27Would like to have another one
19:29Please switch your plates
19:37I really love the flavors of each one
19:40The rice is cooked perfectly
19:42It's just past al dente
19:44I love it
19:45They're very homey, traditional feel
19:47I think of my upbringing, my childhood
19:49However, if the beef had its own seasoning that really stood out
19:53The pork had its own seasoning that really stood out
19:55The egg as well should have had its own seasoning
19:58That made the egg kimbap stand out
19:59All of these sauces were delicious
20:03The rice was perfectly cooked
20:05And the sauce matched very well with it
20:08Judges, cast your votes
20:12Chef Bobby's dish was also really good
20:14And they wanted some more
20:15So I'm a little nervous
20:17Good luck, chef
20:19And the winner is...
20:24Chef LG
20:28My proudest culinary moment is today
20:31I broke out of the shell
20:32And you'll see me more often
20:35The technique was superb
20:37The rice was seasoned perfect
20:38Amazing dish
20:41Bobby, Bobby, you tried so hard
20:44Bobby, Bobby
20:44It's kimbap, not kimbap
20:46See you later, Bobbinator
20:48Bobbinator
20:49Bobby Reno
20:50Bumbaloni
20:51Bumbaloni
20:52Bumbaloni is the best one
20:54I'm Ildi Chum
20:56I just beat Bobby Play
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