Tournament of Champions - Season 7 - Episode 05: The Super 16 Show Out - video Dailymotion

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00:00:00Tonight, the victorious Super 16 re-enter the arena

00:00:03to kick off the second round of competition.

00:00:07Go.

00:00:09TOC's a different game.

00:00:11It's a whole different league.

00:00:13First, four-time finalist, Jett Tila,

00:00:15returns to battle, Chef Bonet Cepeda.

00:00:18I'll keep doing this until we win or until I die.

00:00:21I do my own stuff, guys.

00:00:24Next, it's a showdown between two of TOC's greatest Cinderella stories,

00:00:28Chef Ritt Resigno, and Chef Kevin Lee.

00:00:31This is the battle of TOC 7.

00:00:33I'm here to win the whole thing this year.

00:00:35Going home is just not an option.

00:00:37And then James Beard Award winner Jonathan Sawyer

00:00:40faces off against Food Network star Artie Sequera.

00:00:43Look at that!

00:00:44Beautiful.

00:00:45Oh, my God.

00:00:46And finally, top-seeded culinary icon Lorena Garcia

00:00:49takes on Top Chef All-Star Joe Sasto.

00:00:52Hey, you're having a good time.

00:00:54Who will win the spot in the quarterfinals?

00:00:56So this is just a small miracle here on the plate.

00:01:00This is Tournament of Champions 7.

00:01:10Here they come now.

00:01:12The 16 superstars with extra swagger in their step.

00:01:17Congratulations.

00:01:18Nice.

00:01:20Round 2 means everything.

00:01:22My goal this season is the finale.

00:01:24If I don't get this win today, I'll be hugely disappointed in myself.

00:01:29You want to hear something interesting?

00:01:30Five of you are here from the qualifiers.

00:01:35Wow.

00:01:36Never been done before.

00:01:38Which one of you is going to win four more battles in a row

00:01:42without a single misstep?

00:01:44We're talking the title.

00:01:45We're talking the belt.

00:01:47The ultimate bling, of course.

00:01:48We're talking $150,000.

00:01:57So many great match-ups to choose from.

00:02:03Let's go with Chef Jettila and Chef Clannette Cepeda.

00:02:11Chef Jett through that door.

00:02:12Chef Cepeda through that door.

00:02:15And I will see you all very soon.

00:02:23Oh, man.

00:02:24Sometimes there might be some easy roads in battles.

00:02:28Every road is terrible this year.

00:02:30It is all amazing chefs.

00:02:32Trying to guess what the hell is going to be on that randomizer.

00:02:35I've never gone against Jett in any competition.

00:02:38I've only judged with him.

00:02:40He is one hell of a cook, so I'm really excited.

00:02:42Let's meet our chefs kicking off the second round.

00:02:46We have the number six seed, Chef Claudette Cepeda,

00:02:48who scored an upset victory in the first round,

00:02:52taking down Chef Tobias Dorzon.

00:02:54I'm happy and proud of myself for making it to the second round,

00:02:57and I'm just definitely focused and hungry.

00:03:00Her opponent is the number two seed, Chef Jett Tila,

00:03:04the winningest chef in this year's bracket.

00:03:06Man, I've been here so many times before.

00:03:10I think I've competed more than anyone else here right now.

00:03:12It's that itch I can't scratch, the finale, and then the win.

00:03:15That's the end goal.

00:03:16He's going to make me work for it, which he should.

00:03:19I'm going to make him work for it, too.

00:03:21Claudette, like me, we cook from the soul.

00:03:23Also a lot of technique.

00:03:24This is going to be a flavor battle.

00:03:25There's definitely going to be flavor bombs on both ends.

00:03:27They're ready for you.

00:03:29All right, let's do this.

00:03:31Let's go.

00:03:36Are you ready for a Super Chef Showdown?

00:03:40Then let's light this up!

00:03:44Her distinctive approach to regional Mexican cuisine

00:03:47has twice earned her a spot on Esquire's Best New Restaurant list.

00:03:52A Michelin recommendation and a James Beard semi-finalist nod

00:03:56for Best Chef West.

00:03:58She has competed in the U.S. and Mexican versions

00:04:01of Top Chef and Iron Chef

00:04:03and defeated the Titans on Bobby's Triple Threat.

00:04:07And she won her first DOC victory

00:04:09in the first round of this tournament

00:04:10with a dish that the judges agreed...

00:04:13I would eat this in, like, a two-star Michelin restaurant.

00:04:15Absolutely.

00:04:16Put your hands together for the culinary anthropologist...

00:04:21La Jefa Chef Claudette Zepeda!

00:04:24La Jefa!

00:04:29Come on, La Jefa!

00:04:35La Jefa, watching you cook

00:04:37and watching that win, you brought it.

00:04:42You can eat all that energy

00:04:43because this one's a tough one.

00:04:45By the time he was 16,

00:04:47he had worked every single position

00:04:49in his family's seven restaurants.

00:04:52He has opened more than 20 restaurant concepts,

00:04:56broken five culinary world records,

00:04:59and is an Emmy and James Beard-nominated cooking show host.

00:05:03He has won Chopped All-Stars

00:05:04and Bobby's Triple Threat.

00:05:06He has been to the TOC Final Four,

00:05:09a record four times.

00:05:12And in his first battle of TOC 7,

00:05:15he had a dish that Dominique Crenn called...

00:05:17Incredible, period.

00:05:20Give it up for the Jets-ster,

00:05:22the legend,

00:05:23Chef Jet!

00:05:25Tilo!

00:05:41Congratulations on a first-round win,

00:05:44kicking off the second round of competition.

00:05:47Chefs, to the randomizer.

00:05:48Let's go.

00:05:48Right this way.

00:05:54Oh, wow.

00:05:55Remember, chefs, the randomizer's gonna determine

00:05:57the mandatory details of your dish,

00:05:59the protein, the produce, the equipment, the style,

00:06:02and finally, the new wild card,

00:06:04which will be a wild card ingredient.

00:06:08Big smiles, at least.

00:06:09It's called a smile mask.

00:06:11Is that what it is?

00:06:11I'm really freaking out.

00:06:13Really nice.

00:06:13Here we go for the proteins.

00:06:16I'm not gonna say anything.

00:06:18No.

00:06:19Because she'll hear us.

00:06:20Yeah.

00:06:21She's in our brains.

00:06:23Bronze chicken, bone-in, chicken.

00:06:26Whole chicken, Fresno peppers,

00:06:29rolling grill basket,

00:06:32weeknight dinner, frozen peas.

00:06:3535 minutes, go.

00:06:42Whole chicken, they're gonna have the gizzards,

00:06:46the heart, the livers, everything inside of these.

00:06:48These will be organic chickens.

00:06:49Fresno peppers, bright red,

00:06:51very similar to jalapeno,

00:06:52it's just not as hot.

00:06:53Rolling grill basket,

00:06:54you can roll it back and forth over the grills.

00:06:56Weeknight dinner, not complicated,

00:06:58no frills, but should be some grills.

00:07:00Frozen peas, frozen or canned,

00:07:03I'll always take frozen.

00:07:04This, you'll get a better texture out of it.

00:07:05Here we go.

00:07:06The hunger to win TOC only increases every year.

00:07:10Who else has been here every season for seven seasons?

00:07:13Mineet's gone because she's won,

00:07:15and Tonya's gone because she's won.

00:07:17It crushes me every year,

00:07:19but I get up again and go to therapy

00:07:21and figure it out, and I come back.

00:07:23You two?

00:07:23Yeah, pick whatever you want.

00:07:25I've known Jet for years.

00:07:26I understand his capabilities as a human and a chef.

00:07:31I admire the hell out of all of those things about him.

00:07:34But when a Latina takes your earrings off,

00:07:37it's about to go down.

00:07:41When it comes to weeknight dinner,

00:07:43chef, what do you think?

00:07:44Green curry chicken.

00:07:46Using those peas.

00:07:47Speaking of, there they are.

00:07:51Peas and rice, natural pair.

00:07:54For me, I'm going green curry chicken

00:07:56with a rice pilaf.

00:07:59You get it?

00:07:59I start with a canned green curry.

00:08:02I fortify it with some of those Fresno chilies.

00:08:05The peas are going to give me some sweetness

00:08:06and a lot of color.

00:08:08The curry is going to be the marinade for the chicken

00:08:10and also the base to make the curry sauce.

00:08:13Reinforcing all those flavors and that green color.

00:08:19So smart.

00:08:20What in the world?

00:08:22Basket, roast some spices in here.

00:08:26Anise, cinnamon, chilies.

00:08:28We'll start there.

00:08:29I need to use this roller basket.

00:08:30And the best thing, in my opinion, is to toast some spices.

00:08:34Thanks, guys.

00:08:35Thank you, thank you.

00:08:36I'm joined, as always, by my amazing culinary commentators.

00:08:39We have the Michelin-recommended chef

00:08:41and walking food encyclopedia,

00:08:42chef Justin Warner,

00:08:43an award-winning restaurateur

00:08:44and the TOC3 champ herself,

00:08:47chef Tiffany Faison.

00:08:48Now, Justin and Tiffany will closely follow

00:08:50the preparation of these dishes

00:08:51so they can perfectly describe them

00:08:53to the judges during the blind tasting.

00:08:55We're also joined by our robing reporter, Hunter Fieri,

00:08:58who will be talking with our chefs backstage.

00:08:59And also, culinary scholar, Simon Jandar,

00:09:02will be talking to our judges

00:09:03about the difficulty in each randomizer challenge.

00:09:05My mind immediately goes to my childhood.

00:09:09In Mexico, we eat sweater weather food year-round.

00:09:12One of my favorite dishes growing up

00:09:14is caldo de arroz con pollo.

00:09:15It was in constant rotation in my house.

00:09:18I'm going to do boiled chicken

00:09:20with caldo de arroz.

00:09:23Just kind of like a brothier rice,

00:09:24but not a Spanish style.

00:09:27Yep.

00:09:27Just like mom used to make.

00:09:29In front of an audience.

00:09:31I start my chicken broth.

00:09:32In the pot goes my chicken base,

00:09:34dashi powder, dried shiitakes,

00:09:37afa santa, avocado leaves,

00:09:38some lemongrass.

00:09:40Trying to fortify the hot water

00:09:43as much as I can to get me the win.

00:09:45Bye, chicken.

00:09:46Night-night.

00:09:47Oh, the whole chicken's going in!

00:09:49I get 35 minutes,

00:09:50I get a little envisions of grandeur,

00:09:52like, I got all this time,

00:09:53I can do all this extra work.

00:09:54Things can get nice in there.

00:09:5625 minutes to go,

00:09:5710 minutes down already.

00:09:58There's not a lot of time.

00:10:02Maudette, Jett, you have 15 minutes left,

00:10:0515 in the competition.

00:10:06You've broken down a chicken before, sub, right?

00:10:08I don't know, how do you do this again?

00:10:10Chicken stock flavor really comes

00:10:11from the connective tissue

00:10:12and the bones and the marrow,

00:10:14so the backs are going to be

00:10:15to get big chicken flavor

00:10:16in the stock,

00:10:17which will go into the rice

00:10:18and the curry.

00:10:21I want the judges to not be concerned with the bone,

00:10:24and I de-bone the thighs.

00:10:25And I roll them in the curry to start the marinade.

00:10:27Where's the time?

00:10:28Right?

00:10:29Right.

00:10:30I pull the spices and the chili out of the roller basket,

00:10:33and I put it into a stock pot.

00:10:35Ooh, look at those spices!

00:10:36I remove the chicken backs from the roller basket

00:10:38and get them into that stock pot.

00:10:40I also finish that stock with Fresno pepper,

00:10:41because I'm trying to get Fresnos everywhere.

00:10:43It's about playing the game.

00:10:45Chef, what's this stock going to be?

00:10:46This stock is going to be for the rice.

00:10:48Yeah, so we can get the chicken essence inside,

00:10:51so it's going to be multiple uses.

00:10:54Do I see Asian ingredients here, Chef?

00:10:56It's a little bit of mix, yeah.

00:10:58I've been cooking Mexican cuisine

00:10:59for the last decade-plus of my career,

00:11:03but weeknight dinner at my house

00:11:05for eating any form of Asian cuisine.

00:11:08Open up the Fresnos, all right?

00:11:11Tangy, zippy, spicy.

00:11:12No, no, close up.

00:11:18The broth for the rice is inspired by Tom Kha.

00:11:21It is a loose rice dish.

00:11:23More like risotto than soup.

00:11:25Flavors that I normally get to my house.

00:11:29Are we cooking the chicken in the rolling grill basket?

00:11:32We're trying, Chef.

00:11:33Chef, dope.

00:11:34I'm really trying to make sure that I hit the randomizer.

00:11:38While I can't see what Chef's doing,

00:11:39I know that that is always in his mind.

00:11:41Gameplay is important.

00:11:43I can't get dinged for it.

00:11:44We got collards going in.

00:11:46I like this little move.

00:11:47Also, weeknight dinner, we got to get our greens.

00:11:49This is my go-to for the family.

00:11:50It's always the collards.

00:11:51Oh!

00:11:53That's cool.

00:11:54I need to render these thighs and get them crispy,

00:11:58so the shortcut to that is to throw them in the fryer.

00:12:01That's hot.

00:12:02Oh!

00:12:03Quickly.

00:12:04So I have peas in the curry,

00:12:05but in case the judges don't get it,

00:12:07I want some actual peas in the curry

00:12:09so they eat the actual whole peas.

00:12:11I get the thighs into the curry to braise

00:12:13to really get the curry flavor onto the thighs.

00:12:16Double use on the Fresno, double use on the pea.

00:12:18That's what it looks like.

00:12:19Great gameplay.

00:12:19Yep.

00:12:20In my head, I see this green pistou-like sauce

00:12:24being drizzled over the rice.

00:12:26Woo!

00:12:27Hot dog!

00:12:28I put Fresno peppers that have also been charred

00:12:30in the roller grill with peas.

00:12:33A little bit of chicken stock.

00:12:35The pressure for me on this round

00:12:37is coming from every direction.

00:12:40It's always about my kids,

00:12:41the next generation of other Hispanic little kids

00:12:44that don't see themselves in mainstream media

00:12:46and can see my path and be like,

00:12:49oh, if she can do it, I can do it too.

00:12:51Oh, come on.

00:12:52Oh, oh, oh, oh.

00:12:53Careful, careful, careful.

00:12:57I pulled the chicken in the pot out.

00:12:59Woo!

00:13:00It's not even done.

00:13:01Isn't even close.

00:13:02It's going on with this chicken.

00:13:05Oh, it's so raw.

00:13:06Oh, okay.

00:13:08Back in the back.

00:13:09The breast went back in the stock pot.

00:13:10I'm putting the legs into the fryer

00:13:12to see if I can get that finished cooking.

00:13:15What's this going to be?

00:13:16Oh, that's going to be our rice.

00:13:18Did I do too much?

00:13:19Did I do too much?

00:13:20That is going to be the question.

00:13:22What's next?

00:13:23I'm going to make, like, a chili sauce.

00:13:25I need to do one more thing with Fresno's.

00:13:27Take Fresno peppers whole and red bell peppers,

00:13:30and I juice them,

00:13:32throw that right into the chicken fat pan

00:13:35to make my version of a chili crisp.

00:13:38And I'm hoping they like spicy.

00:13:41Three minutes.

00:13:42For my pea saute,

00:13:44it's got curry leaves, Fresno peppers

00:13:46that have been in the rolling grill,

00:13:48and then I add the frozen peas.

00:13:53I do my own stuff, guys.

00:13:56The chicken is still quite rare on the inside,

00:13:59so I slice it in half,

00:14:01put them back in against the wall of the roller grill.

00:14:04The fryer chicken isn't really cooking the way I want it to,

00:14:07so I'm at least going to try to save the skins and use this.

00:14:11Thankfully, the outside of the chicken breast

00:14:14is properly cooked,

00:14:16and the inside is, like, that perfect carryover pink.

00:14:2090 seconds.

00:14:21I start by laying down a base of that coconut pilaf.

00:14:24It's got the Fresno's in it.

00:14:27Wow, that's awesome.

00:14:28Holy moly.

00:14:29I slice some chicken thighs,

00:14:31shingled over the rice.

00:14:34I drizzle the chicken fat hot sauce.

00:14:37I need a crunch.

00:14:38Chef, you have 60 seconds left.

00:14:40I crunch up a bit of the fried basil.

00:14:43This is exactly what I want to eat on a weeknight.

00:14:47It would mean the world to me to win this year.

00:14:50I'll keep doing this until we win or until I die.

00:14:54I'm scooping two ladles of the caldo d'arros

00:14:58on the base of the plate.

00:14:59Then I drizzle that collard and pea pistou on top,

00:15:03and then I add the pea salad grilled chicken breast on the right

00:15:07and garnish with curry leaves with a pinch of salt and lime at the end.

00:15:10This dish is a pug-in-a-bowl, visceral cooking.

00:15:13Very comforting flavors.

00:15:16Five, four, three, two, one.

00:15:20We're done.

00:15:21Good?

00:15:22Yes.

00:15:24Congratulations.

00:15:25Claude Cepeda, Jet T-Line.

00:15:27Back to your trailers.

00:15:29Let's go ahead and bring the judges in.

00:15:31I feel really good hoping I didn't make it too spicy.

00:15:34I would eat it.

00:15:35My kids would love it.

00:15:36You can't take her for granted.

00:15:38Our flavors are big.

00:15:39They're probably similar, so it's going to be tight, I think.

00:15:42All right, folks, the DOC judges have been waiting in their trailers

00:15:46for their first blind tasting, and we finally left them out.

00:15:49James Beard Award-winning restaurateur who made food and wine

00:15:52and Gourmet Magazine's list of best restaurants in America.

00:15:56Who is it?

00:15:57Chef Michelle Bernstein.

00:16:02Latin specialist can eat spicy.

00:16:04Hope she understands my flavor.

00:16:06I'm good with that.

00:16:07She's all that, and then some famed chefs

00:16:09behind some of Boston's most acclaimed restaurants

00:16:12and James Beard Award-winner,

00:16:13Chef Kenny Oranger.

00:16:17Woo!

00:16:18Kendall wins more restaurants

00:16:20than many, many of us will ever.

00:16:22He's a Michelin-starred restaurateur

00:16:24who has earned multiple three-star reviews

00:16:26from the New York Times.

00:16:27He is an iron chef.

00:16:29Chef Jeffrey Sekerian.

00:16:32Jeffrey's a hard-ass.

00:16:34Woo!

00:16:35Judges, the randomizers become a little bit more difficult.

00:16:38For the proteins, the chefs had whole chicken,

00:16:40produce was Fresno peppers,

00:16:42equipment was a rolling grill basket,

00:16:44the style was weeknight dinner,

00:16:46and the wild-card ingredient was frozen peas.

00:16:48And here to present, Justin Warner.

00:16:49Come on, Justin, do me proud.

00:16:51This is a whole chicken green curry,

00:16:54along with some Fresno chicken fat chili crisp.

00:16:56The whole chicken was butchered.

00:16:58The breast and thigh were marinated

00:17:00in a green pea green curry.

00:17:03From there, they were fried lightly

00:17:04and then cooked skin-side down

00:17:06in a pan with fish sauce,

00:17:07toasted cinnamon that was toasted

00:17:09in the rolling grill basket,

00:17:11and they were finished in a curry sauce.

00:17:13The Fresno peppers,

00:17:14you can find roasted in the grill basket

00:17:16in the curry.

00:17:17You can find them in the rice,

00:17:18and then, of course, their juice was used

00:17:20to make that chili crisp.

00:17:22Ken ate all of it.

00:17:24Let's go.

00:17:25Guy, if this is weeknight cooking,

00:17:27I want to be eating at this frickin' house

00:17:29seven nights a week.

00:17:30Yeah!

00:17:32The complexity in 30 minutes

00:17:34to get the flavor, the balance,

00:17:37utilizing the toasted spices

00:17:38from the rolling grill

00:17:40and the crispy skin,

00:17:41the pea curry, beautifully done dish.

00:17:44Oh, my God, I do feel nauseous.

00:17:46This is a lot of fun,

00:17:47and as a weeknight meal,

00:17:49this could be something that I could repeat.

00:17:51The chicken is delicious.

00:17:52It's cooked on point.

00:17:53I love the curry flavors,

00:17:55and then I love the pop of the pea as well.

00:17:57I feel like the rice could be

00:17:59just a little less cooked.

00:18:01Okay, that's not bad.

00:18:02Curry is one of those things

00:18:03that is very hard to master

00:18:04because everybody has their own

00:18:05sort of idea of what curry is.

00:18:07It sure is.

00:18:08This happens to be

00:18:09a particularly delicious curry.

00:18:10However, the spice level,

00:18:12almost too much,

00:18:13and I would have loved a bit more sauce

00:18:15because the sauce is the best part

00:18:16of this dish.

00:18:17Thank you very much.

00:18:18Good job, Dad.

00:18:19Okay.

00:18:20Judges, your scorecards

00:18:21are in front of you.

00:18:2250 points in flavor,

00:18:2440 points in the use to randomize her,

00:18:26and 10 points in the plating.

00:18:28Mmm, I feel good.

00:18:31This is a let's see how she did,

00:18:34not a slam dunk.

00:18:36Status quo at the moment.

00:18:37All right, ladies and gentlemen,

00:18:39here to present the second dish

00:18:40is our TOC3 champ, Tiffany Faison.

00:18:43Here we go.

00:18:44In front of you,

00:18:45we have pollo con sopa arroz.

00:18:47A sauce on top of that

00:18:48was crafted by a grill basket

00:18:50that was fed with charred collard greens.

00:18:51Fresnos that were also charred

00:18:53on the grill basket,

00:18:54those were put in a blender

00:18:55with frozen peas and fresnos

00:18:56and a little bit of chicken stock.

00:18:58Next, a sauté of the rolling

00:18:59grill basket grilled fresnos,

00:19:01sliced with shallots,

00:19:02frozen peas, curry leaves,

00:19:03and mint adorned the top of the rice.

00:19:05The breast was fabricated

00:19:06from the chicken

00:19:07and grilled on the rolling

00:19:08grill basket.

00:19:09That's the breast that you have on top.

00:19:12Sobe arroz,

00:19:13which is obviously chicken soup, right?

00:19:15This is more of like a rice stew.

00:19:17However, it's my favorite part

00:19:19of this dish.

00:19:20The chicken in that sopa

00:19:22is really well cooked.

00:19:23The chicken that's a little overcooked

00:19:25to me is this piece

00:19:27right in the center

00:19:28that has been

00:19:29in the rolling grill basket.

00:19:32And it is quite charred.

00:19:34The chef took us on a journey.

00:19:36Latin America,

00:19:37we're in Southeast Asia,

00:19:38there's the curry,

00:19:39the chilies,

00:19:40juicy, luscious chicken

00:19:41in that rice soup,

00:19:43which steals the show.

00:19:44I don't think they were

00:19:45so successful

00:19:46with cooking

00:19:47the chicken breast on top.

00:19:49Really good flavors,

00:19:50great weeknight meal,

00:19:51great use of the randomizer.

00:19:52The rice is cooked expertly.

00:19:54And I would have liked

00:19:55my chicken poached

00:19:56and shredded

00:19:57and incorporated

00:19:58into this rice.

00:19:59It really needed to be.

00:20:00I would have put

00:20:00the Fresno and the pea

00:20:01in the grill basket

00:20:02and get the char on the pea

00:20:04and really get that smokiness

00:20:05on the peas.

00:20:06The peas a little flat

00:20:07in this dish.

00:20:08This is the hair.

00:20:08This is splitting the hair

00:20:10and that's what

00:20:10it's going to take to win.

00:20:12Thank you very much.

00:20:13I don't buy that

00:20:15they were overcooked,

00:20:16but maybe the outside bits

00:20:17that were on the outside

00:20:18of the grill

00:20:19and if that's what they got,

00:20:20that's what they got.

00:20:21So we'll see.

00:20:22Her dish obviously

00:20:23was delicious.

00:20:24I don't need to be great,

00:20:25I just need to be good enough.

00:20:27Thank you very much.

00:20:28Chef Michelle Bernstein,

00:20:29Chef Kenny Oranger.

00:20:30Thank Jeffrey Zakaria.

00:20:32Let's do this.

00:20:33Right.

00:20:35Let's bring him out.

00:20:37Chef Paudet Zepeda.

00:20:39Chef Chetila.

00:20:42Very close.

00:20:44For a score of 75 to 80.

00:20:48The winner of the second round

00:20:50of the battle

00:20:51between Chef Chetila

00:20:52and Chef Paudet Zepeda

00:20:54is

00:20:57The winner of the second round

00:20:59is

00:21:03Chef Chetila.

00:21:07Congratulations.

00:21:14Chef Paudet,

00:21:15when your nickname is La Jefa,

00:21:17when you are the boss,

00:21:19you do run the kitchen,

00:21:20you do run the show,

00:21:21and we will see you again.

00:21:23Chef Paudet Zepeda.

00:21:29Not surprising.

00:21:31Yeah.

00:21:32No regrets.

00:21:33There's no point

00:21:33in doing that.

00:21:34See you next year.

00:21:35Maybe.

00:21:36Two wins in a row

00:21:38for Chetila at TLC7.

00:21:40Take a look here, Chef.

00:21:42Oh, where do we go next?

00:21:44Either Artie Sequeira

00:21:45or the James Beard Award winning

00:21:47Jonathan Sawyer.

00:21:48Wow.

00:21:49Congratulations.

00:21:50On to the quarterfinals.

00:21:51Chetila.

00:21:52Chetila.

00:21:56Wow.

00:21:58Come on now.

00:21:58Oh, my brother.

00:22:00Probably one of the most

00:22:01difficult cooks in there.

00:22:02I mean, do you think

00:22:03that you tried to do too much?

00:22:05She scared me,

00:22:06made me feel like

00:22:08I needed to do more.

00:22:09Our next two opponents,

00:22:10we have the number three seed,

00:22:12Chef Kevin Lee,

00:22:13who continues to show

00:22:14why he's called

00:22:15the Dragon Slayer.

00:22:17And he'll have to prove

00:22:18it again tonight.

00:22:19Back again.

00:22:20You know, last year,

00:22:21I came in with my Kobe's

00:22:23and my Dragon Slayer T-shirt on,

00:22:24but this year,

00:22:25I'm here to show everybody

00:22:26I am serious.

00:22:27His opponent

00:22:28is the number two seed,

00:22:30the one and only

00:22:31Chef Britt Resigno.

00:22:32Britt has won

00:22:34every second round battle

00:22:35she's ever competed in.

00:22:37Me versus Kev.

00:22:39I always thought

00:22:39this would be a finale.

00:22:40Britt and I

00:22:41kind of grew up in TLC.

00:22:42You know,

00:22:42this show kind of

00:22:43made our careers.

00:22:44TLC Five,

00:22:45I came in as a guy

00:22:46who had a fried chicken restaurant.

00:22:48Fast forward two years later,

00:22:49I won my second steakhouse.

00:22:51I had a James Berry nomination.

00:22:53Season Seven,

00:22:54when I know her eyes

00:22:55are on that belt

00:22:56and my eyes are on that belt,

00:22:58it's going to be

00:22:58a great battle.

00:22:59This is the battle

00:23:00of TLC Seven

00:23:02because it's two minds

00:23:03that really understand

00:23:05this competition

00:23:05and love it.

00:23:07Kevin has only gone out

00:23:09by Antonia, the champion,

00:23:11and I've only lost

00:23:13in this arena to champions.

00:23:14Are you ready

00:23:15to meet our contenders?

00:23:17Then let's ride it up!

00:23:20He was executive chef

00:23:21of a sushi restaurant

00:23:22in Vegas, Mandalay Bay,

00:23:24at the ripe age of 21.

00:23:26Now he's the owner

00:23:27of two acclaimed

00:23:28Korean-inspired steakhouses

00:23:29in his hometown

00:23:30of Oklahoma City.

00:23:31He was a James Beard Award

00:23:33semi-finalist

00:23:34for Best Chef Southwest

00:23:36in 2025.

00:23:38He has defeated

00:23:39Shirley Chung,

00:23:40Adam Sobel,

00:23:41and Brooke Williamson

00:23:42in the TLC Arena

00:23:43and is the only

00:23:45two-time winner

00:23:46of Alex vs. America.

00:23:48And in the first round

00:23:49of TLC Seven,

00:23:50he defeated

00:23:51Chop Grand Champion

00:23:52Adam Greenberg

00:23:53with a venison dish

00:23:55that Judge Rocco

00:23:56Despierto called

00:23:56impossible to do

00:23:58in a fine dining

00:23:59restaurant setting,

00:24:00much less in a

00:24:01competition setting.

00:24:02Make some noise

00:24:03for the Dragon Slayer!

00:24:05Chef Kevin Lee!

00:24:16You still got the

00:24:16eye of the dragon?

00:24:17I know what it takes

00:24:18to win,

00:24:19and I'm not gonna

00:24:20take it lightly.

00:24:21I'm ready.

00:24:22Let's meet your opponent.

00:24:25She went from working

00:24:26in her grandparents'

00:24:27clam bar as a kid

00:24:28to executive chef

00:24:29of her own

00:24:30four-diamond restaurant

00:24:31in Sun Valley, Idaho.

00:24:33She's a Chop champion,

00:24:34a Triple G winner,

00:24:36and beat Bobby Flay

00:24:37with her Grammy Jones

00:24:39chicken and dumpling recipe.

00:24:41She defeated

00:24:42competition greats

00:24:44such as

00:24:44Jose Garces,

00:24:45Tiffany Faison,

00:24:46and Jonathan Sawyer

00:24:47to reach the

00:24:48TOC Final Four

00:24:50three years in a row.

00:24:52And she outcooked

00:24:53Michelin-starred

00:24:54master,

00:24:55Giuseppe Tentori,

00:24:56in the first round

00:24:57of TOC Seven

00:24:58with a dish

00:24:59that Chef Judy Ju

00:25:00described as

00:25:01spectacular.

00:25:06Make some noise

00:25:07for Chef Britt

00:25:09Ressigno!

00:25:18With the two of you

00:25:19knowing how powerful

00:25:20you are,

00:25:20to me it feels like

00:25:21I'm in the semifinals

00:25:22right now.

00:25:22And we can't get

00:25:23started with that

00:25:24without taking it

00:25:25to the randomizer.

00:25:26Right this way,

00:25:26Chef,

00:25:27let's do this!

00:25:32What do you think?

00:25:33Spin it.

00:25:34Let's go.

00:25:35Here we go.

00:25:36Going for the proteins!

00:25:41Good luck.

00:25:42All the respect to you.

00:25:45Tiger Chops

00:25:46Bone

00:25:48and Ribeye

00:25:48All right.

00:25:50Escarole

00:25:51Meat Grinder

00:25:52Guilty Pleasure

00:25:53All right,

00:25:54here we go.

00:25:54Pepperoni Cups

00:25:56only makes

00:25:57my night get better.

00:25:5835 minutes

00:25:59on the clock.

00:25:59I wish you both

00:26:00the best.

00:26:01Go.

00:26:05Bone and Ribeye

00:26:06It's got a great

00:26:06balance between

00:26:07well-marbled meat

00:26:09and fat.

00:26:10This right here

00:26:10is going to lend

00:26:11itself to that

00:26:11meat grinder

00:26:13incredibly well.

00:26:14Escarole

00:26:15is a bitter leafy

00:26:16green,

00:26:16part of the

00:26:17chicory family.

00:26:18And Guilty Pleasure,

00:26:19we're looking for dishes

00:26:20that are fatty,

00:26:21carby,

00:26:22cheesy,

00:26:22rich,

00:26:23and they'll be able

00:26:23to find that

00:26:24over here

00:26:24with some pepperoni

00:26:25cups.

00:26:26I think it's got

00:26:26to be something

00:26:27indulgent,

00:26:28super flavorful,

00:26:29and very chef,

00:26:30and they have

00:26:3035 minutes to do so.

00:26:32Britt is a really

00:26:33smart competition

00:26:35chef,

00:26:35but I'm staying

00:26:36calm.

00:26:37This is a guy

00:26:38who has two

00:26:38steakhouses.

00:26:39If I can't win

00:26:41this round

00:26:42with the bone

00:26:42and ribeye,

00:26:44we're going to

00:26:44have a problem.

00:26:45All right,

00:26:46chef.

00:26:46I'm not going

00:26:47to let Britt

00:26:48scare me.

00:26:49I'm thinking

00:26:50making a country

00:26:52fried steak.

00:26:53We love our

00:26:54country fried steaks

00:26:55in Oklahoma.

00:26:56Doesn't get more

00:26:57guilty pleasure

00:26:58than that.

00:26:58Look at the

00:26:59marbling on that.

00:27:00It's a crime

00:27:01against the steak

00:27:01that's probably

00:27:02about to hit

00:27:02the grinder.

00:27:04First thing

00:27:05I'm going to start

00:27:06is the gravy.

00:27:07I know it's going

00:27:07to take a little

00:27:08time,

00:27:08so I'm taking

00:27:09the spinelis

00:27:09of the ribeye,

00:27:10some pepperoni

00:27:11cups,

00:27:12and I'm putting it

00:27:13through the meat

00:27:14grinder.

00:27:16Spinelis is the

00:27:17outer muscle cap

00:27:18of the ribeye,

00:27:19which has beautiful

00:27:20texture, flavor.

00:27:21It is my favorite

00:27:23part of the cap.

00:27:24Rendering down

00:27:25the fat on that

00:27:26ribeye, rendering

00:27:26down that pepperoni.

00:27:27In another pot,

00:27:29I'm starting my

00:27:30roux.

00:27:30I'm not going

00:27:31to do your generic

00:27:32chain restaurant,

00:27:34country fried steak.

00:27:35It's really smart

00:27:36and it's really

00:27:36playful to have

00:27:37like a chicken fried

00:27:37steak.

00:27:38This is going

00:27:38to be the

00:27:39dragon slayer style

00:27:41country fried steak

00:27:42that's going to

00:27:43blow the judges'

00:27:45mind.

00:27:47Kevin Lee is a

00:27:48tough chef.

00:27:49He's so good in

00:27:50this kitchen,

00:27:51but I'm coming

00:27:52for you.

00:27:53I didn't get here

00:27:54for no reason.

00:27:55I've beaten the

00:27:56reigning champ.

00:27:57I've beaten judges.

00:27:58The next thing

00:27:59that I'm going to

00:28:00conquer is TOC7,

00:28:02baby.

00:28:03We're going for

00:28:03the burger.

00:28:04Yeah.

00:28:04We're going for

00:28:05burger, burger,

00:28:07burger.

00:28:07Chef, is the plan

00:28:08what I think the

00:28:09plan is?

00:28:09You know it.

00:28:10I have been dying

00:28:11to get a chance

00:28:12to make a burger

00:28:13on TOC.

00:28:14I'd say I've

00:28:14been waiting for

00:28:15four years for

00:28:16this opportunity.

00:28:17Heck yeah.

00:28:17They're one of my

00:28:18favorite foods in

00:28:19the whole wide

00:28:20world.

00:28:20It's nice and

00:28:21fatty too.

00:28:22It's going to

00:28:22make such a good

00:28:23burger.

00:28:23Guilty pleasure.

00:28:24Especially with

00:28:25that pepperoni.

00:28:25Where's the pepperoni

00:28:26going in or on

00:28:27top?

00:28:27Both.

00:28:28I'm going to

00:28:28grind my pepperoni.

00:28:29I love pepperoni

00:28:30cups.

00:28:31I think it's the

00:28:31elite pepperoni.

00:28:33It's going to

00:28:33season the inside

00:28:34of my burger

00:28:35patty.

00:28:36I want to do

00:28:37these nice thick

00:28:38steak burgers.

00:28:40Adding pepperoni

00:28:41to the pan is

00:28:42just going to add

00:28:42another layer of

00:28:43umptuousness.

00:28:44Butter daddy,

00:28:45baby.

00:28:46Britt has been

00:28:47in the final four

00:28:47every TOC she's

00:28:49been in, but this

00:28:50time, the dragon

00:28:51slayer could take

00:28:52butter daddy right

00:28:53out.

00:28:5625 minutes, chefs.

00:28:5825 to go.

00:28:59Soy oyster.

00:29:00Something heavy like

00:29:00country fried steak

00:29:01needs a little salad.

00:29:02A little kimchi, you

00:29:04know?

00:29:04Something acidic,

00:29:05spicy, bright.

00:29:06The next thing I want

00:29:07to work on is

00:29:08escarole kimchi.

00:29:09You know, country fried

00:29:10steak can be very rich.

00:29:12It's going to need

00:29:12something bright to

00:29:13really break off

00:29:14that richness.

00:29:15It is guilty pleasure,

00:29:17but you still want

00:29:18a balanced dish.

00:29:19This is TLC.

00:29:20You're not just

00:29:21serving country fried

00:29:22steak to your neighbor.

00:29:23Some nice levity to

00:29:24the heaviness of that

00:29:25steak.

00:29:25So yeah, it's guilty

00:29:26pleasure, but you still

00:29:27got to know when to,

00:29:28like, take your foot

00:29:29off the gas a little bit.

00:29:30Next thing I'm going to

00:29:31do is make my country

00:29:32fried steak.

00:29:33I think it would be a

00:29:34great idea to keep the

00:29:35bone on the meat.

00:29:37So I'm frenching the

00:29:38bone, pounding it down

00:29:39with a meat mallet.

00:29:40Thread it and fry like

00:29:42a fried chicken.

00:29:43And in Oklahoma,

00:29:44it's a huge staple.

00:29:45If I don't win this round,

00:29:46the whole state of

00:29:48Oklahoma is going to

00:29:49come after me.

00:29:50Going cast iron or

00:29:51deep fryer?

00:29:52Deep fryer, guy.

00:29:54Definitely a guilty

00:29:55pleasure.

00:29:55Oh, for sure.

00:29:57I'm going to use this

00:29:58pepperoni to the max.

00:30:00Let's have some fried

00:30:01pepperoni.

00:30:02I know that I want to

00:30:03make a pepperoni jam.

00:30:05This pepperoni jam is

00:30:07going to be the thing

00:30:09that ties this whole

00:30:10burger together.

00:30:10It is salty.

00:30:12Maple?

00:30:13Maple.

00:30:14It's sweet.

00:30:15There's vinegar.

00:30:16There's acid.

00:30:17Everything to it to just

00:30:18make this umami bomb of

00:30:20a burger.

00:30:22Oh, my God.

00:30:26That's a whole dang

00:30:27thing.

00:30:27Chef, you've got to be

00:30:28careful because you put

00:30:29that on a menu, you're

00:30:30going to be making it the

00:30:31rest of your life.

00:30:34You can entomb me in

00:30:36that.

00:30:38My burgers come out of

00:30:39the oven.

00:30:40They're beautiful.

00:30:41Cooked perfect.

00:30:42Rest these like a proper

00:30:43steak.

00:30:44I'm going to put them on a

00:30:45rack to rest.

00:30:47Oh, look at that.

00:30:48Oh, my burgers.

00:30:50Wow.

00:30:51Everyone knows for me as my

00:30:52big, bold, Italian

00:30:54flavors, right?

00:30:56But I used to work at a

00:30:58burger place.

00:30:58I was the R&D chef, front of

00:31:00the house manager, created all

00:31:02the new burgers for this

00:31:03restaurant, and it was epic.

00:31:05It's a guilty pleasure.

00:31:07I want these judges to get

00:31:08messy.

00:31:08Get your face in there and

00:31:10enjoy that.

00:31:11I want to keep this umami

00:31:12going.

00:31:12Next, I want to work on my

00:31:14escrow component to my burger.

00:31:16Black garlic, get it wilted

00:31:18ever so slightly, and then I'm

00:31:20going to chop up some

00:31:21cornish on pickles, and that

00:31:23layer of acidity to cut

00:31:25through all of our guilty

00:31:26pleasure.

00:31:31Those look nice.

00:31:32Gorgeous.

00:31:35These look beautiful coming

00:31:37out of the fryer, so as long

00:31:38as he's happy to sort of use

00:31:39the cake tester, we put it on

00:31:41here on our chin or the top

00:31:42of our lip, and if it's warm

00:31:44to us, that's about a medium

00:31:45rare, so we're happy with

00:31:46that, just warm through.

00:31:48I want to make sure I use a

00:31:49pepperoni more than once.

00:31:51Throw some pepperonis in the

00:31:52fryer, because I know I have

00:31:53Britt competing against me.

00:31:55I know she's going to hit that

00:31:57randomizer multiple times.

00:31:59I've got to make sure I don't

00:32:00get behind on those randomizer

00:32:02points.

00:32:03I'm going to char some green-ass

00:32:04girl.

00:32:04Okay.

00:32:05A little garnish on top.

00:32:06I want to really grill this

00:32:07escrow to really get the

00:32:08bitterness out of it.

00:32:10It's going to break down the

00:32:11fibers.

00:32:11It's going to really add a nice

00:32:13smokiness to the dish.

00:32:15I've never thought in my

00:32:16career I will be here,

00:32:18competing among some of the

00:32:19best chefs in the country and

00:32:21winning.

00:32:21Before TLC5, I was months

00:32:23away from having to probably

00:32:25bankrupt my restaurant, sell my

00:32:27house.

00:32:27Everything was on the line.

00:32:28And now we're opening our

00:32:30second steakhouse.

00:32:32Imagine what winning this could

00:32:33do for my family.

00:32:34I am truly motivated to win the

00:32:37title this season.

00:32:3912 minutes, chefs.

00:32:4012 to go.

00:32:43You see that little kick?

00:32:45I did.

00:32:45We have to have a side for this

00:32:47burger.

00:32:47Let's make some onion rings.

00:32:49And while we're at it, frying the

00:32:50escrow is going to take away some of

00:32:52that bitterness.

00:32:53I want to hit the randomizer time

00:32:55and time again, and I want to hit

00:32:57it perfectly.

00:32:58Check, check, check, check,

00:32:59check.

00:33:00I'm going to take these bones

00:33:01and I'm going to put them in the

00:33:02fryer because who doesn't love a

00:33:04nice little crispy bone snack?

00:33:06And I want them to know that this

00:33:07was a bone-in ribeye.

00:33:08Oh, she's adding the fried bone to

00:33:10nibble.

00:33:11Wow.

00:33:14They're going to love that little

00:33:15snack.

00:33:16Three and a half.

00:33:17So I'm going to take my bottom

00:33:19toasted burger bun.

00:33:20Come on, y'all, this is where I need

00:33:21your energy.

00:33:23Layer of mayo.

00:33:24I have my black garlic cornichon

00:33:26escrow.

00:33:27I have my fatty steakhouse burger

00:33:29with American cheese, crispy pepperoni

00:33:32cups right on top for that crunch.

00:33:34And then I'm going to take this

00:33:35beautiful pepperoni jam and I'm

00:33:38going to just nappe each burger.

00:33:40Grab our onion ring shoestring.

00:33:43I'm going to grab my bone.

00:33:45Put that on there for that nice

00:33:47little snack.

00:33:48Raise the bone.

00:33:49I have zero concerns.

00:33:50I did exactly what I wanted.

00:33:52I hit the randomizer.

00:33:53Let's go.

00:33:54Two minutes.

00:33:56I had the Spinalis pepperoni gravy

00:33:58going on the bottom of the plate.

00:34:00Beautiful boning country ribeye steak

00:34:02going on the side of the gravy.

00:34:03Finishing with my escrow kimchi

00:34:06with some chives and Fresno.

00:34:0890 seconds.

00:34:09I feel like I played the randomizer

00:34:11really well.

00:34:13I don't think I made the obvious

00:34:15choice of making a burger or a

00:34:17meatball.

00:34:1735 seconds.

00:34:19I'm going to finish it with my

00:34:20charred escrow on the side.

00:34:223, 2, 1.

00:34:25We're done.

00:34:28What a battle.

00:34:30Thank you so much.

00:34:31Chef Rubber-Signo.

00:34:33Chef Kevin Lee.

00:34:36Let's go.

00:34:37This is my fourth year.

00:34:38I've been dying to make a burger on

00:34:39TOC.

00:34:40Let's go, baby.

00:34:45If I lose on this one, I'll never

00:34:48hear the end of it from OKC.

00:34:51My only concern is Britt.

00:34:52You know, Britt has been very good

00:34:54in this arena.

00:34:55She always wins.

00:34:56So I know I need a high score to get

00:34:58by in this round.

00:35:01All right, ladies and gentlemen,

00:35:02let's welcome back our judges,

00:35:03award-winning restaurateurs,

00:35:05Michelle Bernstein, Kenny Oranger,

00:35:07and Iron Chef's Jeffrey Zakarian.

00:35:09Oh, I love Michelle Bernstein.

00:35:11Jeffrey Zakarian.

00:35:12I mean, I know this is probably

00:35:14not the meal that he's looking

00:35:15forward to.

00:35:16They're all tough judges.

00:35:17Michelle, Zakarian,

00:35:19they've been here before.

00:35:20I'm just hoping they love my dish.

00:35:22All right, judges.

00:35:23The chefs were presented tonight

00:35:25with the bone and ribeye

00:35:26and protein.

00:35:27Produce was escarole.

00:35:28The equipment that must be employed

00:35:30was a meat grinder.

00:35:31The style tonight was guilty pleasure.

00:35:32And the wild card ingredient

00:35:34was pepperoni cups.

00:35:36And here to present

00:35:37is our wild card himself,

00:35:38Justin Warner.

00:35:40This is a steakhouse burger

00:35:43with shoestring onions.

00:35:44The bone-in ribeye

00:35:45was ground in the meat grinder.

00:35:47That meat grinder was employed

00:35:48to grind pepperoni.

00:35:49The pepperoni and the ground ribeye

00:35:52were combined together,

00:35:53seasoned, and cooked in the pan,

00:35:55along with some extra pepperoni cups

00:35:57to flavor the drippings.

00:35:59Yeah, pick that bone up.

00:36:01The bone-in ribeye's bone

00:36:03was fried and served on the side.

00:36:05So the escarole,

00:36:06you will see interlaced

00:36:07with those shoestring onions.

00:36:09They can't stop eating?

00:36:10I think that's a good thing.

00:36:13Whew.

00:36:15That is a guilty pleasure.

00:36:16Wow.

00:36:17I'm from New Jersey.

00:36:18I love pepperoni.

00:36:19I love burgers also.

00:36:20But the grind, to me,

00:36:21is a little bit fine.

00:36:23It's like, it's not eating juicy.

00:36:25Eh?

00:36:26I want it to drip.

00:36:27I used the biggest grind

00:36:28that I could.

00:36:29I think I would have gone

00:36:30a lot less pepperoni,

00:36:31more for accent than in the grinds.

00:36:34But the flavor is undeniable.

00:36:36It's a flavor bomb.

00:36:37I think as far as the ribeye goes,

00:36:39I love the fact that

00:36:39it's a very interesting way

00:36:41to do this deep frying.

00:36:42It's really sort of fun.

00:36:44Escarole, I love it.

00:36:44Could have used some more vinegar.

00:36:46This is a very fatty dish.

00:36:47And what fat needs is acid.

00:36:49Great presentation.

00:36:50But my favorite part of this

00:36:52is definitely these onion rings

00:36:54are just off the charts good.

00:36:57Escarole happens to be

00:36:58one of my favorite leafy vegetables.

00:37:00And I love the braised idea from it.

00:37:02That's really my favorite part

00:37:04of this burger,

00:37:05mainly because it is a dry burger.

00:37:11I don't understand how it's dry.

00:37:13I mean, I need a hot second.

00:37:15Can I?

00:37:17Wasn't Brett's best cook yet,

00:37:18so good for me.

00:37:21Great.

00:37:21Thank you, judges.

00:37:22Scorecards are in front of you.

00:37:2350 points available in taste,

00:37:2540 points in the use of the randomizer,

00:37:27and 10 presentation.

00:37:29You know, it's not every day

00:37:30Britt has a down day in this kitchen.

00:37:32That was interesting.

00:37:34I'd better deliver.

00:37:36All right, judges,

00:37:37and here for the second dish

00:37:39is our TOC champ herself,

00:37:41Tiffany Faison.

00:37:43In front of you,

00:37:44you have country fried

00:37:46bone-in ribeye steak

00:37:47with a grinder gravy

00:37:48of ribeye and pepperoni cup,

00:37:50a grilled and fresh escarole salad

00:37:52and crispy pepperoni cup crumble.

00:37:54The spinalis and pepperoni cups

00:37:56became the base

00:37:57of the meat grinder gravy.

00:37:58The chef took the ribeye,

00:37:59fried to the GBD steak

00:38:00that you see in front of you.

00:38:02The baby inside leaves

00:38:03of the escarole were picked out

00:38:04and removed for the salad

00:38:05in front of you.

00:38:06That's not to be outdone

00:38:07by the escarole

00:38:08that was then treated to the grill

00:38:09in a little bit of olive oil.

00:38:10There was a crispy pepperoni cup crumble

00:38:13that finished the top of the steak.

00:38:17This is the most expensive

00:38:18chicken fried steak I've ever had.

00:38:20I love the look of this dish.

00:38:22It's sexy.

00:38:22They kept the moisture on the steak.

00:38:24The crust held up.

00:38:25I love, love the escarole.

00:38:27That is how you cook escarole.

00:38:29It's like bitter.

00:38:30It's vinegary.

00:38:32I didn't really get the pepperoni.

00:38:34It was like just strewn about.

00:38:36And I love, love the spinalis gravy.

00:38:39Love you, Zacharian.

00:38:41It's Kevin.

00:38:42Chicken fried steak,

00:38:44to have it in ribeye,

00:38:45it's like kind of my dream.

00:38:48And I do love gravy.

00:38:50And the spinalis gravy

00:38:51is actually delicious.

00:38:55Super guilty pleasure here.

00:38:57Now, the soy,

00:38:58to me it's fighting just a little bit.

00:39:00I'll take it.

00:39:01The escarole is great.

00:39:03The pepperoni's there.

00:39:04It's a little bit of an afterthought.

00:39:06But it shouldn't be an afterthought

00:39:07and it shouldn't be,

00:39:08I don't mind.

00:39:09It has to be featured in the dish.

00:39:11I applaud this chef.

00:39:17This is a delicious dish.

00:39:19All the chilies and the soy

00:39:20and all the flavor.

00:39:22When I eat a ribeye,

00:39:23especially a really great cut of beef,

00:39:25you know, I still want there

00:39:26to be some juice in it.

00:39:27This is like medium well

00:39:30and the crust and the gravy

00:39:32more than make up for it.

00:39:33But I would have liked

00:39:34maybe a little bit more juice.

00:39:35I understand.

00:39:36I could take them in randomizer.

00:39:38All right, judges,

00:39:39thank you very much.

00:39:40Your scorecard's in front of you.

00:39:41Again, 50 points available in taste,

00:39:4340 points in the use of the randomizer,

00:39:4610 points in presentation.

00:39:48Not a bad judging.

00:39:49My presentation was beautiful

00:39:51and I used the randomizer tenfold.

00:39:53I've never not made it

00:39:54into the final four.

00:39:55Britt, good luck.

00:39:57I'm coming for that belt.

00:39:59Scores are in.

00:40:00Let's go see what the judges have to say.

00:40:03I've got the totals.

00:40:04Let's bring our chefs back in.

00:40:06Kevin Lee, Brie Brasigno.

00:40:15The judges had a lot to say

00:40:17and here are the scores.

00:40:2175 to 80.

00:40:24The winner of the second round battle

00:40:27between Chef Britt Brasigno

00:40:28and Chef Kevin Lee is...

00:40:37Chef Kevin Lee!

00:40:40Wow!

00:40:42Congratulations, Chef.

00:40:43The end of the road,

00:40:45but not the end of Chef Britt.

00:40:48Butter got it!

00:40:49Chef Britt Brasigno.

00:40:56Going home this early.

00:40:58I'm holding back tears.

00:41:02It's tough.

00:41:05The Dragon Slayer is still here.

00:41:09Let's take a look.

00:41:11The icon, legend play-in.

00:41:13Lorena Garcia goes up against Mustache Joe Sasto.

00:41:16So you get one of those two.

00:41:18You got this?

00:41:19Let's go.

00:41:19Kevin Lee, the Dragon Slayer.

00:41:21Well done, buddy.

00:41:22We're in the quarterfinals.

00:41:24Let's go!

00:41:24Quarterfinals!

00:41:28Let's go.

00:41:29Next one.

00:41:29Here we come.

00:41:30Okay, let's start on round two.

00:41:32Ribeye, a pepperoni cheeseburger.

00:41:35Well, I was just looking for a little more texture.

00:41:38Grinding in the pepperoni to it

00:41:40probably didn't help it at all.

00:41:42It's too dry to grind

00:41:43because it's desiccated already.

00:41:45All the water's out of it.

00:41:46It was the misunderstanding

00:41:47of how to use that pepperoni.

00:41:49Ladies and gentlemen,

00:41:50are you ready to meet

00:41:51our next two gourmet gladiators?

00:41:56We have the number eight seed,

00:41:58Chef Artie Sequeira,

00:41:59who followed up her qualifier win

00:42:01against Chef Brittany Anderson

00:42:03with an even bigger first-round victory

00:42:05against a culinary icon.

00:42:08Artie Sequeira!

00:42:09What?

00:42:11For me to go up against, like, a giant like me

00:42:15and win, it's crazy.

00:42:18I always looked at chefs that did TOC

00:42:20and I was like,

00:42:20they're in this weird, like, click.

00:42:23But I get it now.

00:42:25I don't do a great job of celebrating victories,

00:42:27but if I get through this against Jonathan Sawyer,

00:42:30I will be celebrating their victory.

00:42:32Now, our opponent is the number four seed,

00:42:34Chef Jonathan Sawyer,

00:42:36fresh off his rematch victory in the first round,

00:42:38who is determined to reach the quarterfinals

00:42:41for the first time.

00:42:43Artie, man, taking down Ming Tsai, the icon.

00:42:47She's already got two wins under her belt.

00:42:49Her cooking skills cannot be denied.

00:42:51Nobody else beat Ming Tsai this year already did,

00:42:53and she did because she cooked a better plate of food.

00:42:55It's really crazy that this competition,

00:42:58two of my best friends,

00:42:59are the first two people I've heard.

00:43:01I mean, sending Karen home was a tragedy,

00:43:03and now I got to do it to Artie as well.

00:43:05Are you ready for another fantastic food fight?

00:43:09And let's light it up!

00:43:12She grew up in a food-loving Indian family,

00:43:15started a recipe journal when she was just 10 years old,

00:43:18and liked to pretend that she had her own cooking show.

00:43:21Little did she know.

00:43:22She won seven out of the 18 challenges

00:43:26to win season six of Food Network Star,

00:43:30earning her her own network cooking show.

00:43:33And in the first round of TOC7,

00:43:36she defeated the top-seeded culinary icon,

00:43:39the one and only Chef Ming Tsai,

00:43:41with a dish that Judge Dominique Krenn said,

00:43:44I want this dish over and over again.

00:43:47I want to eat it.

00:43:47Put your hands together for the Spice Queen,

00:43:50Chef Artie Sequeiro!

00:44:05That is the most un-arty thing I've ever seen.

00:44:08I know! That's why I did it!

00:44:10After you took down Ming Tsai,

00:44:11you should come out and do whatever you want to do.

00:44:15You're going to need all of that Spice Queen magic,

00:44:18because your opponent, he's just done a couple things.

00:44:22Like opened 18 restaurants,

00:44:25including his latest restaurant, Kindling,

00:44:27that Chicago Tribune says allows him to showcase his vision on a grand scale.

00:44:34He made Bon Appetit and Esquire's Best New Restaurants list,

00:44:38Eater Chicago's list of the Best Italian Beast Sandwiches,

00:44:42and received a 2017 James Beard Award for Best Chef Great Lakes,

00:44:47and was the last chef standing on Season 2 of 24 and 24.

00:44:53And in the first round of TOC 7,

00:44:55he won his rematch against Chef Karen Akunowicz

00:44:58with a dish that Judge Antonio Lofaso praised for.

00:45:02Technique, technique, technique.

00:45:04Put your hands together for the bearded mother,

00:45:07Chef Jonathan Sawyer!

00:45:21Chefs, you're both qualified.

00:45:23I would love to see it for either one of you

00:45:25moving to the quarterfinals,

00:45:27but it's not up to me.

00:45:28It's up to you and the randomizer.

00:45:31Let's go!

00:45:35We should get into this.

00:45:37Let's go for the protein!

00:45:46Tiger prawns, purple nappa cabbage,

00:45:49tortilla press, date night dinner,

00:45:53soybean curls.

00:45:55Oh, come on!

00:45:57I don't even know what a freaking soybean curl is.

00:46:01Have you worked with soybean curls recently?

00:46:03Such an expert in them.

00:46:04Yeah.

00:46:05Soy curls, I've never cooked before.

00:46:07This is not a winner's wheel for me.

00:46:10I'm just going to go out on a limb

00:46:12that I'm not getting invited to your birthday party now.

00:46:16And you should probably go.

00:46:17Oh!

00:46:18Woo!

00:46:20Tiger prawns, these are head-on tiger prawns.

00:46:23They're nice.

00:46:23They're big.

00:46:24Purple nappa cabbage leaches out a little bit of color,

00:46:26so that's something they would have to think about.

00:46:28Tortilla press.

00:46:29This can be utilized in a lot of ways besides making tortillas.

00:46:32What is the date night dinner?

00:46:33Well, it's usually going to be a little more elevated.

00:46:35Soybean curls, high-protein meat substitute, dehydrated, textured.

00:46:39They're going to have to taste it, test it.

00:46:41I cannot believe that I'm in round two of TOC.

00:46:45To stand with these chef, hero, rock star warriors

00:46:49and to be part of this tribe feels like a victory in and of itself.

00:46:54Jonathan is like a technique meister.

00:46:56I'm willing to jump a little higher in terms of flavor.

00:47:00Let's do laksa.

00:47:02Think about making laksa.

00:47:03Laksa.

00:47:04Some form of laksa.

00:47:05Laksa is a Singaporean Malaysian soup

00:47:09with lots of chili and curry powder.

00:47:11Usually has noodles and seafood in it.

00:47:14Let's see what happens with those.

00:47:16I don't know exactly.

00:47:17First thing I'm going to tackle are these soybean curls.

00:47:20I figure if I rehydrate them, I can see what they're made of.

00:47:23I get to work on the protein immediately

00:47:26because there's a whole lot of leg and shell to get rid of

00:47:29when it comes to a tiger prawn.

00:47:31They're really, really big.

00:47:32Yeah.

00:47:33My husband and I got to go to Singapore early on

00:47:37when my cooking show was playing in Southeast Asia.

00:47:40One day, he had found out about this place

00:47:43on the other side of town where they make incredible laksa.

00:47:46I may not have Jonathan's technique, but I know I have flavor.

00:47:50So let me just try that.

00:47:52I'm really honored to be in the second round.

00:47:54No matter what your pedigree is,

00:47:55if you lose in that first round,

00:47:57chances are you're going to be in the qualifier again.

00:47:59The old chin hold?

00:48:00The old chin hold.

00:48:01The muscle memory is coming back.

00:48:03I'm cooking better than I've ever cooked in my entire life.

00:48:06Bye-bye.

00:48:06Bye.

00:48:07I've known Artie for more than a decade.

00:48:09For whatever reason, Artie doesn't necessarily feel like she's one of us.

00:48:13She's already got two W's under her belt.

00:48:15I've only won twice total altogether before this year.

00:48:19However, I'm going to win because I know the best version of me wins every time.

00:48:23Let's go.

00:48:24I just have to trust my training, quiet the voices,

00:48:28and then let the scores fall where they might.

00:48:31Let's talk.

00:48:32Let's talk.

00:48:32Let's do a date night.

00:48:33We're going to do a delicious prawn soup, real deep, rich flavors.

00:48:38And then I'm going to do this cool little prawn cracker.

00:48:40I've been married for 19 years,

00:48:42so a date night dinner for my wife and I is never more than 90 minutes.

00:48:46We are efficient in our ordering, enjoying, and leaving, and going on to the next thing.

00:48:51So soup is definitely a date night for me.

00:48:55We are soup people.

00:48:56I'm going to fry these prawn heads really quick, get some color on them, start that stock.

00:49:01For me, this soup has got to be deep in flavor,

00:49:04fortified from shellfish stock and roasted prawn heads,

00:49:08and then poaching some prawns in there is really going to yield a beautiful flavor.

00:49:11Chef Jonathan Sawyer, a James Beard winner,

00:49:14has struggled in the beginning of his TOC career.

00:49:16Came back in the plans last year, made his way through,

00:49:19but has never been able to break through this round.

00:49:21Is this the time that he finally makes his way to the Great Eight?

00:49:27Chef Artie, Chef Jonathan, 20 minutes, 20 to go.

00:49:31What are our thoughts on soybean curls?

00:49:33I've never used them before.

00:49:34It's like they tried to make something healthy not taste as good as possible.

00:49:42Was that a gaggy, gaggy gag?

00:49:43It's so delicious. Can I have more, Dan?

00:49:46See, I don't think they're bad.

00:49:47I think that...

00:49:48It smells like the bottom of a hamster cage, Chef.

00:49:54I think there's points to be picked up on showcasing these soybean curls,

00:49:58as opposed to just using the soybean curls.

00:50:01So I'm going to blanch them and then marinate them heavily with some Meyer lemon,

00:50:06scallions, grated ginger, soy sauce, and that's going to intensify the soy-ness of them.

00:50:11I'm not trying to hide them.

00:50:12I'm just trying to make them a little bit more interesting.

00:50:14A little soy and soy.

00:50:15A little soy and soy.

00:50:17We've got to use a tortilla press somewhere inside of here.

00:50:19I press one of these big prawns into a piece of rice paper.

00:50:23I just want to keep the tail out because that's what's going to hold it in place.

00:50:28It looks cute.

00:50:29Let's see.

00:50:31Oh!

00:50:32Oh, my God!

00:50:37It's going to pull.

00:50:38I'm holding it.

00:50:39Cool.

00:50:39And that should curl right underneath.

00:50:40Okay.

00:50:41I'm happy.

00:50:42So cool!

00:50:42It's like the fanciest shrimp chip you could imagine.

00:50:44Truly?

00:50:45Going against someone like Artie Sequeira,

00:50:47who's scoring high, who sent home an icon,

00:50:49it's important that I pick up every little point that I can.

00:50:52Going with a big, bold prawn chip, like I am,

00:50:56is a high-risk, high-reward maneuver.

00:50:57And I think there's a date night element to it, too.

00:50:59We're not like...

00:51:00100%.

00:51:01You know, if I'm going to leave my family for an extended period of time,

00:51:03it has to be for good reason.

00:51:05I'm 19 years, happily married.

00:51:07We are the proud parents of two children.

00:51:08$150,000 is a lot of cash.

00:51:10The opportunity to be able to afford my kids a higher education

00:51:13and something that I was never able to achieve in my life,

00:51:16this would bring me one step closer.

00:51:18We're just going to sit down and we're going to enjoy it.

00:51:20Together.

00:51:21Jonathan, do you have ginger?

00:51:23One little nub I can throw at you.

00:51:25You're the best.

00:51:28I can't believe I caught that.

00:51:30Loxa is nothing without the broth.

00:51:32So the shells and the heads, there's a ton of flavor in there.

00:51:35And I feel like if I saute them in Thai red curry paste

00:51:40and some vaduvan, which is a curry powder,

00:51:43I think we'll get some really beautiful baseline of flavor

00:51:46and let the whole thing cook.

00:51:48The soybean curls have this, like, earthy nuttiness to them.

00:51:52My plan is to use the soybean curls in gunpowder masala,

00:51:56which is usually made with lentils to give you that nuttiness.

00:52:01What are we making, chef?

00:52:02A rub for the shrimp and I'll put a little in the soup

00:52:05just to keep it cohesive.

00:52:07I need to use this ding-dang tortilla press on these tiger prawns.

00:52:11My plan is to flatten them so that they cook nice and evenly.

00:52:17Don't do that.

00:52:18That did not work.

00:52:20I'll do it one more time.

00:52:21I'm here for my kids and my family.

00:52:25Inevitably, at some point in my girls' lives,

00:52:27there's going to be something that they have to do

00:52:29that feels incredibly difficult.

00:52:31Yes!

00:52:32Look at that!

00:52:33Thank God.

00:52:34Beautiful.

00:52:35I want to show them that if you don't take chances,

00:52:38then you live a very, very small life.

00:52:40We get one go at this.

00:52:42Don't waste it.

00:52:43I grab the Napa cabbage and then I get it on the grill.

00:52:46I want to use it a couple of different ways

00:52:48so that I can showcase that charred flavor

00:52:51that I think will marry well

00:52:52with the charred corn shells in the broth.

00:52:55And I want to use it fresh as a salad.

00:52:57What's the plan here, chef?

00:52:59This is like a little fresh slaw.

00:53:01I'm going to put some of those soybean curls in the soup

00:53:04and finish it with some coconut milk.

00:53:05You work with Purple Napa?

00:53:07Purple Napa?

00:53:08I've never seen it, but I love her.

00:53:09She's so cute.

00:53:10The base of this soup,

00:53:12one of my favorite sauces I make is a Napa cabbage sous-beez,

00:53:15where it's essentially just cabbage, onions, butter, and thyme.

00:53:20I'm going to put some of these disgusting little critters

00:53:22in this sofrito here.

00:53:25So every randomizer point matters,

00:53:27and putting some soy curls into the soup will help thicken it.

00:53:30I'm going to char these before I pickle them.

00:53:32Okay.

00:53:34Ooh.

00:53:37This soup is super rich,

00:53:39and it's going to need some acid.

00:53:40That's why I'm grilling my Purple Napa cabbage

00:53:43and pickling it in a combination of rice wine vinegar,

00:53:46Meyer lemon juice, and yuzu juice.

00:53:50Chef, what's the plan for the shrimp?

00:53:51Like, are we just floating those?

00:53:53I'm going to pull them out in a second here and let them rest.

00:53:55Okay.

00:53:56And then I'm going to dice a little bit.

00:53:57That would really be the only texture in the soup.

00:53:59Come on.

00:54:01Let's hope I don't spill this everywhere.

00:54:08Everyone may not be having soup on date night yet,

00:54:12but after this battle, I bet you will be.

00:54:14Lime leaf soy cabbage soup.

00:54:22Whoo!

00:54:23So good.

00:54:24My husband and I have been together since we were both 18,

00:54:27and it was him that encouraged me,

00:54:30that got me cooking classes,

00:54:31helped me shoot my YouTube cooking show back in the day.

00:54:35In a way, it's, like, really appropriate

00:54:36that we're doing date night

00:54:37because if it wasn't for my forever date,

00:54:40Brendan McNamara, I wouldn't be here.

00:54:43So I add those rehydrated soybean curls into the broth

00:54:48and then right into the blender,

00:54:50and I'm hoping that they'll give the broth more body.

00:54:53This goes nothing.

00:54:55Please be okay.

00:54:56Yay!

00:54:58I cannot forget to fry these prawn heads,

00:55:01so I'm tossing them with potato starch and salt,

00:55:04a little more badovan, and fry those off.

00:55:07Seven minutes.

00:55:08Let's go, Artie.

00:55:09Me or you.

00:55:10I pour a little bit of that broth into each bowl,

00:55:13perch one of those beautiful fried shrimp heads

00:55:16into each bowl.

00:55:18Then I perch a little bit of salad,

00:55:20lay the shrimp on the side of the bowls,

00:55:23a little bit of purple napa cabbage,

00:55:25a little bit of dill on top.

00:55:27Three minutes!

00:55:28On the top of the plate,

00:55:29I have my prawn rice cracker,

00:55:32some of the grilled and pickled purple napa cabbage.

00:55:34Easy.

00:55:34I go down with the purple cabbage prawn bisque.

00:55:38It's perfectly cooked prawn pieces,

00:55:41then the purple napa cabbage that was grilled and pickled,

00:55:44and then a little bit of the soy curls.

00:55:46On the top plate,

00:55:47I also have some of the marinated soy curls,

00:55:50so that way they can choose their own adventure.

00:55:52And when I think about this prawn dish sitting next to my wife

00:55:55and enjoying it,

00:55:56it brings me all to the pleasure.

00:55:57Three, two, one!

00:55:59We're done.

00:56:03That's a battle.

00:56:06Thank you so much.

00:56:08Arnie Supra, Jonathan Sawyer.

00:56:11That was wild.

00:56:12That was a good cook.

00:56:13I really love what I did.

00:56:17This is sauce.

00:56:20Oh, God.

00:56:22Here we go.

00:56:23Ladies and gentlemen,

00:56:24let's welcome back our powerhouse panel of judges,

00:56:26Chef Michelle Bernstein.

00:56:32Shut up.

00:56:33Chef Kenny Oranger.

00:56:35Woo-hoo!

00:56:36Ken Oranger.

00:56:38Oh!

00:56:39And Iron Chef,

00:56:40Jeffrey Zakarian.

00:56:43Whoa, Zakarian?

00:56:44Jeffrey Zakarian.

00:56:45Okay.

00:56:46I think Michelle Bernstein would get what I'm trying to do.

00:56:48I don't know Ken Oranger that well.

00:56:51Jeffrey Zakarian will not like him.

00:56:54Oh, this is a tough panel.

00:56:56Judges, tonight for this battle,

00:56:58the chefs were awarded tiger prawns,

00:57:00purple Napa cabbage,

00:57:02tortilla press was the equipment to use,

00:57:04the style was date night dinner,

00:57:06and the little wild card ingredient,

00:57:08no big deal,

00:57:09just soybean curls.

00:57:12Here to present the dish

00:57:13is our wild card,

00:57:15Justin Warner.

00:57:16Oh, God.

00:57:17Esteemed judges,

00:57:18this is gunpowder prawns in a laksa broth.

00:57:21Some of the heads and the shells

00:57:22became the basis of the broth.

00:57:25The broth was fortified

00:57:26with a little coconut milk

00:57:27and a gunpowder masala.

00:57:29The soy curls that had been hydrated

00:57:31were also used to provide body to the broth.

00:57:34In terms of purple cabbage,

00:57:35we had some grilled,

00:57:36and then lastly,

00:57:37the tortilla press was utilized

00:57:39to butterfly the prawns

00:57:40and provide a uniform shape

00:57:41for griddling.

00:57:42In terms of a date night dinner,

00:57:44the chef uttered,

00:57:45I just want things

00:57:45to be as pretty as possible.

00:57:47Is this a first date

00:57:49or a second date?

00:57:52Whatever you want, Jeffrey.

00:57:54I love presentation.

00:57:55I think if you're going to seduce someone,

00:57:57this would seduce me.

00:57:58This is a beautiful dish.

00:57:59Oh, my gosh.

00:58:00That's a big deal.

00:58:00I love char,

00:58:01and that is magnificent.

00:58:03Spice is very big,

00:58:04very bold,

00:58:05very appropriate for prawn.

00:58:06For me, the broth,

00:58:08I would like it a touch thicker,

00:58:10maybe a bit creamier.

00:58:11I agree.

00:58:12First of all,

00:58:13brilliant move with this.

00:58:15Man, being able to dip this in here

00:58:16and just, like,

00:58:19squeeze and suck out

00:58:20all that, like, succulent juice

00:58:21from that broth

00:58:22and all that spice

00:58:23is so sweet,

00:58:24so flavorful.

00:58:25That was the best part

00:58:26of the dish for me.

00:58:27This is the seafood man.

00:58:29He's from Boston.

00:58:32It was a little too blackened for me,

00:58:34you know,

00:58:34so it kind of took over.

00:58:36Correct.

00:58:36The cabbage,

00:58:37I love how they cut it so thin

00:58:39that it was really blended in well

00:58:41and really tasty.

00:58:42What's it called?

00:58:42The soybean curls?

00:58:44Again, I don't know

00:58:45what the f...

00:58:45What the f...

00:58:46That is?

00:58:47I've never...

00:58:47I don't know.

00:58:48Like, what's a soybean curl?

00:58:49I have no idea.

00:58:50So I would have liked

00:58:51maybe pieces of that,

00:58:52you know, in here

00:58:53where we could have gotten

00:58:54that texture.

00:58:55Oh, you wouldn't.

00:58:56I got some for you

00:58:57that are leftover.

00:58:58I'll give you a pocket full.

00:58:59Oh, I'm sure.

00:59:01I love you so much.

00:59:02I love the fact

00:59:03that it's actually not too thick.

00:59:04I don't mind that.

00:59:05But only if you have things

00:59:07inside of that broth

00:59:09that would pick it up.

00:59:10You're so right, Michelle.

00:59:11The chef could have gone

00:59:12a little lighter

00:59:14in having to season

00:59:15the shrimp as much as they did

00:59:17because the broth

00:59:17is so beautiful.

00:59:18Next time,

00:59:19just throw something else in there

00:59:20to make more texture.

00:59:22Noodles supposed to be in there,

00:59:24but I ran out of time.

00:59:25Thank you, judges.

00:59:2650 points in taste,

00:59:2840 points in the use of the randomizer

00:59:30and 10 in plating.

00:59:31I felt like Michelle Bernstein

00:59:32would get it,

00:59:33like sort of a spicy little number.

00:59:35I am gobsmacked

00:59:38that Jeffrey Zakarian liked it.

00:59:39All right, judges,

00:59:40here to present the second dish,

00:59:41Tiffany Faison.

00:59:44Chefs, I mean,

00:59:45what is date night

00:59:46without high drama?

00:59:48This is tiger prawn

00:59:49and purple napa cabbage bisque

00:59:50with a tortilla-pressed prawn cracker.

00:59:53The tiger prawns were fabricated

00:59:55and then pressed into the rice paper.

00:59:57That was then fried,

00:59:58treated to a little bit

00:59:59of smoked paprika and gochugaro.

01:00:02On a burner next door,

01:00:03a sofrito of source

01:00:04was made of purple napa cabbage,

01:00:06gochujang,

01:00:07scallion ginger,

01:00:08lime leaf,

01:00:09cream,

01:00:09and soy curls.

01:00:10That was then garnished

01:00:11with hydrated soy curls.

01:00:13Also, purple napa cabbage

01:00:14was grilled and pickled

01:00:15in a light dressing

01:00:16of Meyer lemon juice

01:00:17and rice wine vinegar.

01:00:20That, holy

01:00:23that dish

01:00:24is insane.

01:00:28Here, it is such

01:00:29complete artistry.

01:00:31The pounding

01:00:32with the tortilla press.

01:00:35These condiments

01:00:35are just so acidic.

01:00:37The napa cabbage,

01:00:37and is this the soy curls?

01:00:39It is, Chef, yes.

01:00:40See, these things

01:00:41are actually not bad.

01:00:42This is really, really good.

01:00:45I would agree.

01:00:46Whoa!

01:00:47This idea of this crisp,

01:00:49is really a spectacular idea.

01:00:51And the soup underneath it

01:00:52is spectacular as well.

01:00:54Unfortunately,

01:00:54it suffers from the fact

01:00:55that the prawn

01:00:56is really overcooked.

01:00:57Yeah, okay.

01:00:59You know,

01:00:59anytime you put a skirt

01:01:00on something,

01:01:01it makes me happy.

01:01:02And to me,

01:01:03this chef put a beautiful gown

01:01:05on that prawn

01:01:06and just made it so elegant.

01:01:09I do agree, you know,

01:01:10with Jeffrey that the prawn

01:01:12could be a little less cooked,

01:01:13but it's not bothering me.

01:01:15This is a really lush sauce.

01:01:17I could use a little more heat

01:01:18in this one, believe it or not.

01:01:19However, it is delicious,

01:01:21and I keep diving in for more.

01:01:25Judges,

01:01:25your scorecards

01:01:26are in front of you.

01:01:2750 points in taste,

01:01:2840 points.

01:01:29You use the randomizer

01:01:30and 10 in the plating.

01:01:32I'm proud of him

01:01:33for what that's worth.

01:01:34I'm proud of him.

01:01:35He did great.

01:01:35To me,

01:01:36all I heard was

01:01:37her prawn was

01:01:38blackened too far

01:01:39and my prawn

01:01:39was cooked too far.

01:01:4150-50 chops.

01:01:42Ladies and gentlemen,

01:01:43that was a fantastic round.

01:01:44Our chefs are standing by.

01:01:46Let's bring it back in.

01:01:47Chef Artie Sequeira!

01:01:49Chef Jonathan Sawyer!

01:01:55I'm still stuck

01:01:56on date night soup.

01:01:59But I will tell you,

01:02:01the judges enjoyed it.

01:02:03One chef scored a 79.

01:02:06The other chef scored a 85.

01:02:09Ladies and gentlemen,

01:02:10the winner of the second round battle

01:02:12between Chef Jonathan Sawyer

01:02:13and Chef Artie Sequeira is...

01:02:42I don't know if those are tears

01:02:44of sadness

01:02:46or tears of happiness.

01:02:47I'm so happy for him.

01:02:48I know you're so happy for him.

01:02:50And that's who you are, Artie.

01:02:51You're such a loving person.

01:02:53It was such a pleasure

01:02:54having you

01:02:55in Tournament of Champion 7.

01:02:58Thank you so much.

01:03:00Great farewells

01:03:01for Spice Queen!

01:03:02Nice o'clock!

01:03:06Just a lot.

01:03:08A lot of emotions.

01:03:09I did want to win.

01:03:12Jonathan Sawyer,

01:03:13you are in the quarterfinals!

01:03:19The farthest you have been

01:03:21in T.O.C.

01:03:23And now preparing himself

01:03:25to battle Jeff Jettila.

01:03:27Yep.

01:03:28I know that there's a version of me

01:03:29that beats Jettila.

01:03:31I know there is.

01:03:32Just have to find him.

01:03:33This is some of the best

01:03:34I've ever seen out of you

01:03:35and you deserve this.

01:03:36Quarterfinal!

01:03:37Jonathan Sawyer!

01:03:39The bearded bowler!

01:03:42Oh!

01:03:50Finally!

01:03:51It was the quarterfinals!

01:03:54Oh, goodness!

01:03:56You're about to see

01:03:57the finale of the night.

01:03:59Are you ready?

01:04:02We have the number five seed,

01:04:04Chef Joe Sasko,

01:04:05who defeated the number one seed

01:04:07in the second round last year

01:04:09and is hoping to repeat

01:04:10that feat this year.

01:04:11So much nerves.

01:04:12I want this so bad.

01:04:13I want to win this.

01:04:14I've done this so many times now.

01:04:16I'm like one of the

01:04:18longest standing people here.

01:04:21His opponent is the number one seed,

01:04:23culinary icon,

01:04:24the one and only Lorena Garcia,

01:04:26who despite a 10-year absence

01:04:29from culinary competition,

01:04:31scored a decisive victory

01:04:33in round one.

01:04:34Okay.

01:04:36All right.

01:04:37Getting into the zone,

01:04:38getting ready,

01:04:39seeing my name there.

01:04:41Okay, it's time to battle.

01:04:42Gold's to win.

01:04:43But in the process of winning,

01:04:44I'm not going to make it easy for her.

01:04:46Regardless,

01:04:47she's an icon,

01:04:48but I have a mustache.

01:04:50It's got to count for something.

01:04:51That number one and number five

01:04:53means nothing.

01:04:54We're two passionate chefs

01:04:56that wants to give it all

01:04:57and hope that goes my way.

01:05:00All right, chefs,

01:05:00they're ready for you.

01:05:02Okay.

01:05:02All right, let's go.

01:05:05Ooh.

01:05:09Are you ready to see

01:05:11our returning culinary icon

01:05:12mix it up?

01:05:14But let's write this up.

01:05:16He spent over a decade

01:05:19in Michelin-starred kitchens,

01:05:21honing his knowledge

01:05:22of fine dining

01:05:23and making pasta.

01:05:26He has won Chopped,

01:05:28Chef Grudge Match

01:05:29and Triple G

01:05:30and made the final three

01:05:33on Top Chef.

01:05:35He went all the way

01:05:37to the TOC 6 quarterfinals

01:05:39and after defeating

01:05:40Chef Neenie Wynn,

01:05:41he is one win away

01:05:43from again joining

01:05:45the great eight.

01:05:46Make some noise

01:05:47from Mustache Joe,

01:05:50Chef Joe Sasko!

01:06:05What's it going to take

01:06:06to get past a culinary icon?

01:06:09This is the last icon standing.

01:06:10I feel double pressure

01:06:11from not only me wanting

01:06:13to succeed and move on,

01:06:15but all the other chefs

01:06:16in the tournament

01:06:17are almost looking to me

01:06:19to take out the last icon.

01:06:21This icon is no joke.

01:06:24No.

01:06:26She made her name

01:06:27as a cooking show host

01:06:29on multiple networks

01:06:30spreading her love

01:06:31of Latin cuisine

01:06:32across North and South America.

01:06:36And she was a finalist

01:06:37on season four

01:06:38of Top Chef Masters

01:06:39and won her first TOC victory

01:06:44with a show-stopping dish

01:06:46that judges praise

01:06:47for its presentation.

01:06:49This is like eating a rainbow.

01:06:50She became a game-changing force

01:06:53as the first Latina

01:06:55to open a restaurant

01:06:57on the Vegas Strip.

01:07:00Put your hands together,

01:07:01ladies and gentlemen,

01:07:02for a Latin legend.

01:07:05Lorena Garcia!

01:07:10Yes!

01:07:14Let's do this!

01:07:18How are you, brother?

01:07:21Lorena Garcia.

01:07:22Yes, sir.

01:07:23Chef, you took a big risk.

01:07:24You haven't been in culinary competition

01:07:26for ten years.

01:07:27Yes, that's correct.

01:07:28Those three icons

01:07:28have been taken down,

01:07:30and here you stand

01:07:32on your chance

01:07:33to make it

01:07:33to the quarterfinals.

01:07:34Wow.

01:07:35Wow.

01:07:35That would be amazing.

01:07:36Chefs, to the randomizer!

01:07:38Let's go!

01:07:43To finish out the evening,

01:07:44we have a fantastic selection

01:07:46of things that you may love or hate.

01:07:48It's time to get started.

01:07:50Going for the protein!

01:07:52Let's go, let's go.

01:07:53Big spin, big spin!

01:08:04Black cod!

01:08:06Sun choke, smoking gun,

01:08:09high-end lunch, canned sardines.

01:08:13This is a finale.

01:08:1435 minutes.

01:08:16Yes, it is!

01:08:16And it's time to go.

01:08:17Go!

01:08:20Black cod!

01:08:21This is a great piece of fish

01:08:23for them to be working at the high-end.

01:08:24Sun choke's got a little nuttiness,

01:08:26a little chestnut-y flavor.

01:08:28They're so good.

01:08:29Smoking gun,

01:08:29how they impart the smoke,

01:08:31how much smoke,

01:08:32that's gonna be the key.

01:08:33High-end lunch usually means

01:08:35a little bit on the lighter side.

01:08:36And the canned sardines,

01:08:37it's just got so much flavor.

01:08:39There's so much power

01:08:40to a canned sardine.

01:08:41That's the one

01:08:41they're gonna really have to manage.

01:08:44Every year on TOC,

01:08:47it gets harder and harder.

01:08:48Now we have to go up

01:08:49against culinary icons.

01:08:51And I have Lorena Garcia

01:08:53blocking my path to victory.

01:08:56Chef, when you have a plan,

01:08:57let me know.

01:08:58I'm doing a high-end chowder.

01:08:59I think high-end lunch

01:09:00is really gonna come down

01:09:01to presentation and portion size.

01:09:04I'm making a sun choke

01:09:05and black cod chowder.

01:09:07Smart pantry grab

01:09:08by Chef Joe Sasto here.

01:09:10The ham hock.

01:09:11Two other ingredients

01:09:12that contain smoke.

01:09:14I'm building my chowder

01:09:15in two parts.

01:09:16One pot with all

01:09:17of my mirepoix and veg,

01:09:18but first,

01:09:19the other one

01:09:20with a heavily infused

01:09:21smoked cream.

01:09:22And I just let that

01:09:23come up to a simmer

01:09:24before covering it

01:09:26with the smoking gun.

01:09:29I'm known as

01:09:29the pot stuff for Kaccha guy.

01:09:31Hey, yo, there's Joe

01:09:32with the mustache.

01:09:33I wear the pizza

01:09:34and the meatballs.

01:09:35But before that,

01:09:37I spent most of my career

01:09:38in high-end

01:09:39Michelin star kitchens.

01:09:42And so I feel

01:09:43right at home

01:09:44with this technique

01:09:45really honing in

01:09:47on how I want

01:09:48this dish to be.

01:09:50I cannot believe

01:09:51I'm the only icon

01:09:52standing.

01:09:53I think that my flavors

01:09:54are sitting really well

01:09:56with the judges,

01:09:56but Joe has been competing

01:09:58on Tournament of Champions

01:09:59for years.

01:10:00I want to be him

01:10:01so badly.

01:10:02Hi, Chef.

01:10:03How are you, honey?

01:10:04I'm spectacular.

01:10:04I get to watch you cook.

01:10:07I would guess

01:10:08you're no stranger

01:10:08to high-end lunches, Chef.

01:10:10I'm no stranger

01:10:10to high-end lunches.

01:10:12I'm going to make

01:10:12a ceviche, of course,

01:10:13a leche de tigre.

01:10:15And the cut is going

01:10:16to go into

01:10:16the leche de tigre

01:10:17as well.

01:10:18I'm known for

01:10:19my ceviches

01:10:19and my restaurants

01:10:20are big sellers.

01:10:21So what I like to do

01:10:22is almost cure

01:10:23all these vegetables

01:10:24so it start kind of

01:10:25developing and releasing

01:10:26all their juices.

01:10:27So I go to the

01:10:28and put the base

01:10:30of my leche de tigre there.

01:10:32Come on, Lorena.

01:10:32Come on.

01:10:34I slice the yellow onion,

01:10:36the celery,

01:10:36the cilantro,

01:10:37the fresnos,

01:10:38the sonchokes,

01:10:39and then the sardines.

01:10:40I don't see the mocahete

01:10:41brought out on its own

01:10:43just because it is.

01:10:44A lot of times

01:10:45you see the chefs

01:10:45going directly

01:10:46into a food processor.

01:10:48But Chef Lorena Garcia

01:10:49is here.

01:10:49But you're Lorena Garcia.

01:10:50What's up?

01:10:51Sonchokes.

01:10:52I'm very focused.

01:10:53I'm relying on my flavors.

01:10:55I'm relying on

01:10:57my view from my culture,

01:10:58my Latin cuisine.

01:10:59That's how I'm going

01:11:00to win.

01:11:01Vamos, vamos, vamos.

01:11:02I'm definitely

01:11:03the underdog in this battle.

01:11:04I got to watch Lorena

01:11:05in round one

01:11:06and she came in hot,

01:11:08fierce competitor,

01:11:09fire in her eyes.

01:11:11Now she's warmed up,

01:11:12stone cold killer.

01:11:14I'm here to slay the icon,

01:11:16but there's not going

01:11:17to be an easy way to do it.

01:11:21Lorena, Joe,

01:11:2220 minutes,

01:11:2220 to go.

01:11:24Yeah!

01:11:26Yeah!

01:11:27Because I'm going

01:11:27to blend everything

01:11:28smooth for my chowder,

01:11:30I still need all

01:11:31of those vegetable

01:11:32components that you

01:11:33would normally taste

01:11:34when eating chowder.

01:11:35Apples and sonchokes

01:11:36make a perfect pairing.

01:11:38Yes, chef.

01:11:38I know you know that.

01:11:39And that's going to be

01:11:40the base mirepoix

01:11:41on the bottom

01:11:43of my soup.

01:11:44Now I need to start

01:11:45thinking about

01:11:45these sardines.

01:11:47They're good.

01:11:47They're not as fishy

01:11:48as I think,

01:11:49and there's a whole lot

01:11:50of infused oil

01:11:51in the can.

01:11:52So I'm going

01:11:52to get that oil going

01:11:53in the aromatic base

01:11:55for my chowder.

01:11:58Let's do this.

01:11:59Black pot has a lot

01:11:59of fat in it

01:12:00so it can hold up

01:12:01to a nice ceviche.

01:12:02So I want to put

01:12:03the black pot

01:12:03into the leche de tigre.

01:12:04Oh, this is beautiful.

01:12:06I have to carve it,

01:12:07I have to take out

01:12:07all the bones,

01:12:08I have to cut it

01:12:09very small.

01:12:10So I'm making

01:12:10the leche de tigre,

01:12:11which is a beautiful

01:12:13marinade.

01:12:13It's citrusy

01:12:14and spicy

01:12:15with fresno,

01:12:17red onions,

01:12:18afumé,

01:12:19tons of lines

01:12:19and lemons.

01:12:21The marinade

01:12:22is going to help

01:12:23me break down

01:12:24all the oils

01:12:25of the black cod

01:12:26and being able

01:12:27to take that meatiness

01:12:28that is so tough

01:12:29in the cod

01:12:30and then just tenderize it.

01:12:31There's a lot going

01:12:32on in these kitchens.

01:12:34Are you cooking

01:12:34the fish, chef?

01:12:35Yes, right now.

01:12:36Just under 15, chef.

01:12:38Black cod can be

01:12:39a bit tricky.

01:12:40We have whole fillets

01:12:41with the pin bone

01:12:42right down the center.

01:12:43I'm just going to cut

01:12:44right around that

01:12:45and get little blocks

01:12:47of cod loin

01:12:48going into a pan

01:12:49of clarified butter

01:12:50and then I take

01:12:51the blended chowder,

01:12:52get it into a hot pan

01:12:54and I'm going

01:12:54to finish cooking

01:12:56my cod belly

01:12:57in the chowder.

01:12:58So we've got

01:12:58the loin cooking.

01:12:59We've got the belly

01:13:00as almost like

01:13:01a poke-sized dice

01:13:03poaching in the hot soup.

01:13:04The belly of the cod

01:13:05is very thin

01:13:06and extra fatty

01:13:07so by cooking it

01:13:08as a slow poach

01:13:09in the chowder,

01:13:10there's going to be

01:13:11less of a chance

01:13:12of overcooking it

01:13:13and it becoming

01:13:14dry and flaky.

01:13:15Time to get our smoke on?

01:13:17Yes.

01:13:17All right.

01:13:18I still need

01:13:19to smoke the ceviche.

01:13:21I'm thinking like

01:13:21the best way to

01:13:22smoking the ceviche

01:13:23is putting a lid on it.

01:13:24I just wanted to do it

01:13:25as fast as possible.

01:13:28Let me tell you,

01:13:28if I win this competition,

01:13:30I will be so proud

01:13:32of being able

01:13:33to show my son

01:13:34that all the effort

01:13:36that I put into my career,

01:13:37that he sees that every day,

01:13:38all the sacrifices

01:13:39that I do

01:13:40and everything comes down

01:13:41to that lesson

01:13:42that I can prove to myself

01:13:43that I can do this.

01:13:44Chef Joe,

01:13:45Chef Lorena,

01:13:4610 minutes,

01:13:4710 left of the competition.

01:13:48I know I want to cook

01:13:48these sunchokes

01:13:49in a few different applications,

01:13:51so I'm going to

01:13:52make sunchoke chips.

01:13:53They will add

01:13:54some great texture.

01:13:55Sunchoke chips

01:13:56and then raw.

01:13:57Got it.

01:13:58I also want to do

01:13:59a fresh sunchoke salad.

01:14:01I'm always thinking

01:14:01about my mom

01:14:02whenever I cook

01:14:03and compete

01:14:03in these competition settings.

01:14:05My mom passed away

01:14:06when I was much younger

01:14:08and so she hasn't seen me

01:14:09accomplish all of these things,

01:14:11compete on TV

01:14:12or even cook professionally.

01:14:14And so now every time

01:14:15I cook,

01:14:16food keeps us connected

01:14:17and food keeps me

01:14:18connected to her.

01:14:19And part of winning

01:14:21this whole competition

01:14:21is knowing that

01:14:23she's looking down on me,

01:14:24proud of that accomplishment,

01:14:26whether it's publishing

01:14:27a cookbook,

01:14:28starting a new business,

01:14:29or taking out

01:14:30a culinary icon.

01:14:32Six minutes, Chef.

01:14:34Come on, come on,

01:14:34come on, come on.

01:14:35Push, push, push, push.

01:14:35So now that my ceviche is done,

01:14:37I'm going into my scoopers,

01:14:39which is tortilla chips

01:14:40and sweet potato.

01:14:42Where are the sunchokes?

01:14:43They have been pureed

01:14:45into the leche de tigre.

01:14:46I just need more sunchokes,

01:14:48so I want to be able to see it,

01:14:49so I'm just going to fry it.

01:14:50I have some sunchoke chips

01:14:51that can go beautifully

01:14:53in my ceviche.

01:14:57I want to make

01:14:57really herbaceous,

01:14:59bright green oil.

01:15:03The makings of an herb oil,

01:15:05a nice little trio,

01:15:06chervil, chive,

01:15:07and bay leaves.

01:15:08Two and a half.

01:15:09I need to build my plate

01:15:10in layers.

01:15:11I have my brunoise,

01:15:12shallots, apple,

01:15:14and sunchoke down at the bottom,

01:15:15finished with the sunchoke chips

01:15:17and the fresh sunchoke salad.

01:15:19I have a beautifully cooked

01:15:20black cod with crispy skin,

01:15:22and then last,

01:15:23the beaker

01:15:23with the cod belly chowder

01:15:25and the bay leaf oil.

01:15:27Nothing reads more high-end

01:15:29than a fine dining soup

01:15:31pour table side.

01:15:3290 seconds to go.

01:15:34Okay, vámonos.

01:15:35I start with my lettuces,

01:15:37then I put my ceviche,

01:15:39making sure that I have

01:15:39enough leche de tigre

01:15:40on the bottom of the plate,

01:15:42the tortilla chips

01:15:43and the sunchoke chips.

01:15:45Then, of course,

01:15:45my sweet potatoes

01:15:46to win round two.

01:15:48I think it will be a proof,

01:15:49you know,

01:15:49that I can do this.

01:15:50And more than anything,

01:15:51it's representing

01:15:52my Latin culture,

01:15:53my Latin community,

01:15:54that if I bring this,

01:15:55it will be for them.

01:15:56Let's go!

01:15:58Let's go!

01:15:59Let's go!

01:16:00Let's go!

01:16:01Let's go!

01:16:07Congratulations.

01:16:08Back to your trailers.

01:16:09Let's bring the judges in.

01:16:10Chef Lorena Garcia,

01:16:12Chef Joe Sesto.

01:16:15Yeah!

01:16:17Whew!

01:16:18It's a good cook.

01:16:19Real good cook.

01:16:20Great setting.

01:16:21Great setting.

01:16:22I mean,

01:16:23how do I feel?

01:16:24Such a rush.

01:16:26The time,

01:16:27I think it got the best out of me.

01:16:28I don't know.

01:16:29I have my doubts.

01:16:31Let's see.

01:16:37I don't know how I did

01:16:38all of those things.

01:16:40You'd think I have two hours

01:16:41to do that cook.

01:16:43Probably one of the only things

01:16:44that gets me always really nervous

01:16:46is people trying my food.

01:16:48So imagine,

01:16:49in front of judges,

01:16:50oh my goodness.

01:16:51Ladies and gentlemen,

01:16:52let's welcome back

01:16:53our award-winning judging panel,

01:16:55Chef Michelle Bernstein,

01:16:57Mr. Boston,

01:16:58Chef Kenny Oranger,

01:16:59and Iron Chef,

01:17:00Jeffrey Zakarian.

01:17:01Oh!

01:17:03Wow!

01:17:04What a lineup!

01:17:06Oh!

01:17:07Oh, no, me chowder.

01:17:08I said,

01:17:08oh, no,

01:17:09she's gonna kill me

01:17:10with my sandwich.

01:17:11You know,

01:17:12so we did really well.

01:17:13Judges,

01:17:14you were at a high-end lunch.

01:17:15That's right.

01:17:16The randomizer served up

01:17:17black cod,

01:17:18sunchoke smoking gun,

01:17:20style today,

01:17:20as I said,

01:17:21high-end lunch,

01:17:22and the wild-card ingredient,

01:17:23canned sardines.

01:17:24Here to present,

01:17:25Justin Warner.

01:17:26Judges,

01:17:26this is a sunchoke

01:17:28and black cod chowder.

01:17:30The sardines were used

01:17:31as the base of the chowder.

01:17:33A cream was crafted

01:17:34with some ham hock,

01:17:35thyme,

01:17:36and the sunchokes.

01:17:37The use of the smoking gun

01:17:38was entirely with walnut smoke.

01:17:40We had a chervil,

01:17:41chive,

01:17:42and bay oil.

01:17:43Finally,

01:17:44you will find the sunchokes

01:17:45in a brunoise

01:17:46with celery,

01:17:47walnuts,

01:17:48Meyer lemon,

01:17:49zest,

01:17:49and some more

01:17:50of that sardine paste.

01:17:51Jeffrey's eating more.

01:17:52If he's eating,

01:17:53that's a good sign.

01:17:55I love when people serve me

01:17:57a sauce or a soup

01:17:58or something on the side.

01:17:59That way,

01:18:00I can kind of pour in

01:18:01exactly how much I want.

01:18:02The sauce, however,

01:18:03has a really intense

01:18:04sardine flavor.

01:18:06The sardine almost

01:18:07takes over a little bit.

01:18:10She's tough.

01:18:11However,

01:18:11the sardine was used

01:18:12so intelligently

01:18:14on the salad.

01:18:15This little salad

01:18:16with the nuts

01:18:16and the shaved sunchoke

01:18:20is so smart.

01:18:21It has that lemon,

01:18:23it has a brightness to it,

01:18:25and it cuts through the fat.

01:18:27So, I'm from Boston.

01:18:28I mean, chowder.

01:18:29Really?

01:18:29I just served chowder

01:18:30to Ken Oranger.

01:18:32The black cod

01:18:33cooked beautifully.

01:18:34With the smoking gun,

01:18:35I was really hoping

01:18:37that there would be something

01:18:38to really cut through

01:18:39that fattiness,

01:18:40and the smoke

01:18:40definitely helps.

01:18:41I love sardines,

01:18:42but there is a lot

01:18:44of sardine going on

01:18:45in here.

01:18:46Damn.

01:18:48This is lovely,

01:18:49luxurious, gorgeous.

01:18:51I feel like I'm

01:18:52at a four-star restaurant

01:18:53in Midtown Manhattan

01:18:53eating this.

01:18:54The flavor's delicious.

01:18:56The sunchoke,

01:18:57which is very difficult,

01:18:58but the way it's treated

01:18:59in a couple of ways

01:19:00shows a very learned chef.

01:19:02So, this is just

01:19:03a small miracle

01:19:04here on a plate.

01:19:06Okay,

01:19:06it's having good reviews.

01:19:07Good reviews

01:19:08from Sekerian, yeah.

01:19:09Great judges.

01:19:10Your scorecards

01:19:10are in front of you.

01:19:1150 points in taste,

01:19:1340 in the use

01:19:14of the randomizer,

01:19:15and 10 in the plating.

01:19:16I don't feel good,

01:19:17but I don't feel bad yet.

01:19:19I want to know

01:19:20what they say

01:19:20about Lorraine's dish.

01:19:21Blessie.

01:19:22All right, judges here

01:19:23to present the second dish.

01:19:24Chef Tiffany Faison.

01:19:26Pinkies up, chefs.

01:19:28It's lunchtime.

01:19:29This is a smoked

01:19:30leche de tigre ceviche

01:19:31of black cod.

01:19:32With warm, crispy,

01:19:34and fresh garnishes

01:19:34to enjoy and employ

01:19:36while eating,

01:19:37chef would like you

01:19:37to have a little piece

01:19:38of everything

01:19:39as you enjoy your lunch.

01:19:41The sunchoke

01:19:41leche de tigre began

01:19:42with sunchokes,

01:19:43black cod,

01:19:44and sardine, of course.

01:19:45Then the leche de tigre

01:19:46and filet of cod

01:19:47were pecan smoked.

01:19:49Sunchokes were sliced

01:19:49and crisped,

01:19:50as well as their friends'

01:19:51plantains and tortilla chips.

01:19:53Like, I've had her ceviche.

01:19:54It's delicious.

01:19:56You nailed the style.

01:19:57High on lunch.

01:19:58Perfect.

01:19:59Vibrancy, flavor, texture,

01:20:01spot on.

01:20:02All right.

01:20:03I think it's lovely.

01:20:04I think it's delicious.

01:20:05But for me,

01:20:06it needs something saltier.

01:20:08Wow, what a load of salt.

01:20:10This would be the chips.

01:20:11I would actually

01:20:12have liked to have

01:20:12the cancer deans

01:20:13actually on top

01:20:14a little bit,

01:20:15just as they are.

01:20:16It would be bold

01:20:17to do that

01:20:17because I think it needs it.

01:20:19But I love the crunch

01:20:20and it's just a beautiful

01:20:21high-end lunch.

01:20:22I'm very pleased

01:20:23with this dish.

01:20:25One of the hardest things

01:20:26to do is to make

01:20:27a ceviche out of codfish

01:20:29because it's such

01:20:30an oily fish.

01:20:31With that said,

01:20:32the oiliness

01:20:33of the codfish

01:20:34seemed to somehow

01:20:37delicately dissipate.

01:20:38Now,

01:20:39it didn't absorb

01:20:40as much of the acid

01:20:42as it could

01:20:44and should have.

01:20:45But there are

01:20:46very pure flavors here.

01:20:47I really appreciate

01:20:48all these little nibbles.

01:20:50I think it's

01:20:50a beautiful plate of food.

01:20:51I'm pretty impressed

01:20:52that they were able

01:20:53to make a cod ceviche

01:20:54that I can go in

01:20:56and eat again.

01:20:57Okay.

01:20:58Not bad.

01:20:59The black cod,

01:21:00it's sliced beautifully.

01:21:02I thought it would be blubbery.

01:21:03You know,

01:21:03some of those blubbery fish.

01:21:05But it's actually,

01:21:06the texture's kind of nice.

01:21:09Uh...

01:21:09Or...

01:21:13It's gonna be so close.

01:21:15Sunchokes,

01:21:16I think they're great,

01:21:17but, you know,

01:21:18those couple little pieces

01:21:19in here

01:21:20doesn't quite do it for me.

01:21:21I wish there was

01:21:22a little bit more

01:21:22sunchoke going on here.

01:21:26Judges,

01:21:26your scorecards

01:21:27are in front of you.

01:21:28Again,

01:21:2850 points in taste,

01:21:2940 points in the use

01:21:30of the randomizer,

01:21:3110 in presentation.

01:21:32I'm worried.

01:21:33I needed more acid,

01:21:34more leche de tigre,

01:21:35more lemon juice.

01:21:36But it's anybody's game

01:21:37at this point.

01:21:38I don't think

01:21:39either one of us

01:21:39knocked it out of the park.

01:21:41It's gonna be splitting hairs,

01:21:42I think,

01:21:42on like one or two points

01:21:44in each category.

01:21:45Chef,

01:21:45they're ready for you.

01:21:46Let's do this.

01:21:47Let's do this.

01:21:48All right,

01:21:48one sec.

01:21:50All right,

01:21:50let's go.

01:21:51Ladies and gentlemen,

01:21:52was that a dynamite finale

01:21:54or what?

01:21:56Welcome back,

01:21:57Chef Joe Sasto,

01:21:58and Chef Lorena Garcia.

01:22:02And I've got the scores,

01:22:0480 to 77.

01:22:07Wow.

01:22:08In the final battle

01:22:10of the evening

01:22:10with one of these chefs

01:22:12going into the quarterfinals,

01:22:14the winner between

01:22:15Chef Lorena Garcia

01:22:17and Chef Joe Sasto

01:22:18is...

01:22:24Chef Joe Sasto!

01:22:30I love you, Chef.

01:22:31There you go.

01:22:31I love you.

01:22:32I love you.

01:22:33That was not easy.

01:22:35Congratulations.

01:22:38Chef Lorena,

01:22:39you came in

01:22:40and you won

01:22:40in the first round.

01:22:41This was a very close battle

01:22:42by three points.

01:22:43Really has been an honor.

01:22:44You are an icon

01:22:45and a legend

01:22:46to our industry.

01:22:47It was a pleasure

01:22:47to have you in TOC.

01:22:49Chef Lorena Garcia!

01:22:51Thank you so much!

01:22:53Thank you so much!

01:22:54Thank you so much!

01:22:55Thank you so much!

01:22:55It was tough.

01:22:56It was tough.

01:22:57I probably would have judged

01:22:58it exactly the same way.

01:23:00But the good things,

01:23:00I'm going back to my son.

01:23:02I had a fantastic time.

01:23:04I competed again

01:23:05and I'm happy.

01:23:06Let's take a look,

01:23:07my friend.

01:23:07Oh, man.

01:23:09This is what makes me nervous.

01:23:10Joe Sasto

01:23:11and Kevin Lee.

01:23:14Joe Sasto,

01:23:15you're in the quarterfinals, man!

01:23:17Yep!

01:23:17Hey, hey!

01:23:19Hard draw battle!

01:23:21Two big wins

01:23:22under his belt!

01:23:29Oh, that was so close.

01:23:31That was scary,

01:23:32but I feel good.

01:23:33Join us next time

01:23:34win the second half

01:23:35of the Super 16 battle

01:23:37for the last four spots

01:23:39in the quarterfinals.

01:23:40You can hear a pin drop

01:23:41in here, you guys.

01:23:42Ha!

01:23:42They are the great eight!

01:23:44You fall down seven times,

01:23:45you get up eight.

01:23:46I'm fired up.

01:23:47As they compete

01:23:49for the title.

01:23:49Hell yeah, let's go!

01:23:51The belt

01:23:51and the $150,000 grand prize.

01:23:55To be a winner

01:23:55is something I need

01:23:56on my mantle.

01:23:59See you next week!

01:24:00Adios!

01:24:01I'm ahead!

01:24:01I'm out for now!

01:24:02I.

Tournament of Champions - Season 7 - Episode 05: The Super 16 Show Out

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