Tournament Of Champions S07E02 Episode 2 Engsub

UrbanPlayNetwork

Transcript

00:00:01The greatest competition in the culinary universe has begun.

00:00:06Let's go!

00:00:07Now it's TOC time.

00:00:09Last time on TOC 7, the tournament kicked off with the chefs

00:00:12of the A Division facing off in their head-to-head battle.

00:00:15The winner is...

00:00:18Chef Chetila!

00:00:21Claudia Tapina!

00:00:23Jonathan Sawyer!

00:00:24Finally, the first icon took the stage

00:00:27as Chef Ming Tsai battled TOC qualifier winner Chef Artie Sequeira.

00:00:33And Chef Artie Sequeira scored the biggest upset of TOC 7 so far.

00:00:39Artie Sequeira!

00:00:41What?

00:00:45And tonight, the chefs of the B Division step into the arena

00:00:49to begin their quest for the belt.

00:00:51First up, it's the battle of Top Chef All-Star

00:00:54between Chef Nini Nguyen and Chef Joe Sasto.

00:00:59There it is!

00:01:01Next, culinary dragon slayer Kevin Lee goes head-to-head

00:01:05with CHOP Grand Champion Chef Adam Greenberg.

00:01:08He doesn't need more love. I'm the new guy here.

00:01:10I'm here to win that bag of money.

00:01:13Did Chef Britt Resigno drive to reach the Final Four for a fourth time?

00:01:18Going out in the first round is not an option.

00:01:20It begins with a battle against Michelin-starred Chef Giuseppe Centaur.

00:01:25I love smart cooking!

00:01:27Yeah!

00:01:28And finally, we'll reveal the identity of our second culinary icon

00:01:32as they step into the arena to battle Top Chef All-Star Katsuchi Tanabe.

00:01:37Oh!

00:01:37He's in trouble!

00:01:39Oh!

00:01:39I feel intimidated.

00:01:41I got this!

00:01:42Oh!

00:01:43Who will win the title, the belt, the $150,000?

00:01:47Ladies and gentlemen, this is Tournament of Champions 7!

00:01:58We're kicking the night off with two chefs who never cease to surprise us.

00:02:03We have the number five seed, Chef Joe Sasto,

00:02:05who added to his list of upset victories last year

00:02:08with a performance they guaranteed he'd be returning

00:02:11for another shot at the title.

00:02:13The winner of the final battle tonight between Chef Chetila

00:02:16and Chef Joe Sasto is...

00:02:21Joe Sasto!

00:02:23What?!

00:02:24I'm taking down some of the greats.

00:02:26Five years, year five, fifth time's the charm

00:02:29to go home with all the glory.

00:02:30We're not even gonna talk about going out in the first round,

00:02:33and Nini's not gonna be the one to stop me.

00:02:34I feel like this is the year of the stash, but with the bracket,

00:02:37we have to wait to find out who these icons actually are.

00:02:40Who are they going to be?

00:02:42He'll be going up against Chef Nini Nguyen,

00:02:44who won two tough battles last year,

00:02:47raising her seed from number six to a number four seed.

00:02:50It feels good to be a number four seed.

00:02:52I've never been that high.

00:02:54I feel ready.

00:02:55But I have to beat Joe first,

00:02:58and then we pluck him one by one.

00:03:00It only takes five victories to be a TOC champion.

00:03:04We need to build that momentum somewhere.

00:03:06Starting right here with you, Nini.

00:03:08All right, Chef, you ready to battle?

00:03:10Wait, hold on.

00:03:11Okay, now I'm ready.

00:03:12Let's go.

00:03:15Are you ready for the first battle?

00:03:17Then let's light this up!

00:03:21His talents as a chef and as a pasta maker

00:03:24have helped him earn restaurants multiple Michelin stars.

00:03:30He made the final three on Top Chef.

00:03:36His new Italian cookbook, Breaking the Rules,

00:03:39made Bon Appetit an epicurious list of standout cookbooks for fall 2025.

00:03:45Make some noise from Mustache Joe, Chef Joe Sesto!

00:03:55I can't hear you!

00:04:01What?

00:04:03What?

00:04:04The mustache is feeling feisty today.

00:04:06This is the fifth time doing this.

00:04:07Now I'm married.

00:04:08So it's official.

00:04:10There's a Mrs. Mustache now.

00:04:12How'd you meet your wife?

00:04:13You know, funny story.

00:04:15TOC3, she was tuning in to watch you and her favorite chef, Antonia.

00:04:20And some mustache guy with tie-dye pants came out and beat her favorite chef.

00:04:25The winner of our battle between Chef Antonio Lofaso and Chef Joe Sesto is...

00:04:33Joe Sesto!

00:04:35And she slid into my DMs and the rest is a love story made in history.

00:04:41Is that how it really happened?

00:04:42You have that energy.

00:04:43Good luck tonight.

00:04:44Thank you, sir.

00:04:45Let's go, guys.

00:04:46Get out of here.

00:04:48Your opponent.

00:04:50Her combination of Vietnamese flavors, New Orleans pastry shop skill, and technique honed at three Michelin-starred 11 Madison Park.

00:05:02Makes her a force to be reckoned with.

00:05:05She's a Top Chef all-star who reached the final four in season two of 24 and 24.

00:05:15And last year, she defeated Chef Paudette Cepeda.

00:05:19Nini wins!

00:05:20And Carlos Anthony to reach the TOC6 quarter-finals.

00:05:25Give a toast to Martini Nini!

00:05:29Chef Nini wins!

00:05:46Nini, you're an assassin.

00:05:48We know you are.

00:05:49And this, to me, is the way we kick off TOC7 tonight.

00:05:54Chefs, let's take you to the randomizer.

00:05:56Let's go!

00:05:58Woo!

00:06:02All right, the randomizer will determine the mandatory details of your dish.

00:06:06The protein, the produce, the equipment, the style, and the wild card.

00:06:10And tonight, in this first round of competition, the wild card is all about re-spin.

00:06:15Equipment or style re-spin, stay or total re-spin, or my favorite is the audience choice.

00:06:26Here we go.

00:06:27Go for the protein!

00:06:35Oh, makes me sick.

00:06:39Cat dish, endive, hand-held mixer, and creaming.

00:06:48Stay or total re-spin?

00:06:51Stay.

00:06:51I want a total re-spin.

00:06:53Well, you guys get to talk about it together.

00:06:56Why?

00:06:56Why do you want to stay?

00:06:58There's catfish, which I'm very, very familiar with, and I think that I have an advantage.

00:07:03The one thing I didn't want landed up there.

00:07:05I don't want the hand-held mixer.

00:07:06I think you're gonna have to get a little creative, Chef.

00:07:09I want a total re-spin.

00:07:10Here's the thing.

00:07:11The hand-held mixer, to me, acts as a style more than a piece of equipment.

00:07:15We're not here on Great Holiday Bake Off.

00:07:18Don't be scared.

00:07:18Give in.

00:07:19Oh, my gosh.

00:07:21No.

00:07:22No.

00:07:23To come to an agreement on this, rock, paper, scissors.

00:07:26Okay?

00:07:27All right.

00:07:28One, two, three, shoot.

00:07:30Oh.

00:07:31Joe wins.

00:07:32Total re-spin.

00:07:32All right.

00:07:33Here we go.

00:07:37Sorry.

00:07:41Catfish, chicken, venison, chicken thighs.

00:07:45Bye-bye, catfish.

00:07:47Globe eggplant.

00:07:48Hand-held mixer.

00:07:51Ooh, hand-held mixer.

00:07:57Chicken thighs, globe eggplant, hand-held mixer, and smashed.

00:08:04Oh, and you have 30 minutes.

00:08:07Go cook.

00:08:10You think that's better?

00:08:12Nope.

00:08:12Definitely not.

00:08:14Chicken thighs is a gift, in my opinion.

00:08:16More flavor.

00:08:16You get more fat.

00:08:17Globe eggplant.

00:08:18This is the big purple eggplant that you see typically.

00:08:20This is the most common eggplant.

00:08:21A little bitter.

00:08:22Hand-held mixer.

00:08:23Joe's favorite.

00:08:24They do a lot more than Joe's giving it credit for.

00:08:27Here's the key.

00:08:27How could they taste smashed, hand-held mixer, globe eggplant, and chicken thighs?

00:08:32Judges are going to be looking for it.

00:08:36Mr. Randomizer is looking at me dirty.

00:08:39Definitely harder than before.

00:08:40I see the eggplant.

00:08:41I see the hand-mixer.

00:08:43To me, that screams baba ganoush.

00:08:47Chef, good to see you.

00:08:48Hey, yo, Justin.

00:08:49How we doing?

00:08:50Perfect.

00:08:50I'm joined once again by my first-class culinary commentators, Michelin-recommended chef,

00:08:55and gourmet guru, the wild-card Justin Morner,

00:08:58and award-winning restaurateur and TOC3 champ herself, Chef Tiffany Faison.

00:09:04Now, Justin and Tiffany will be tracking the chefs' every move so they can faithfully describe

00:09:09their dishes to the judges during the blind tasting.

00:09:13When I was working at Quint's in San Francisco, we used to have this Tuscan-style fried chicken,

00:09:19and that's all going to go well with the baba ganoush, because Italy's in the Mediterranean.

00:09:25We're dancing around the same part of the world.

00:09:28Ay-yi-yi, the smash in the eggplant really threw me off.

00:09:31Globe eggplants taste like almost nothing.

00:09:34They're bitter foam.

00:09:35But, like, smoked eggplant might taste good with Viet flavors.

00:09:40Sup, chef?

00:09:41Hi, how are you?

00:09:42You feel like chatting with me?

00:09:44I'll be right here with my pen.

00:09:45I'm going to make a pan-seared smashed chicken thigh with, like, a Vietnamese baba ganoush,

00:09:50and I'm going to smash some eggplants and tempura fry them.

00:09:54That's what we want to see.

00:09:55We want to see Treyf Nune immediately grabbing that eggplant and starting to deal with it right away.

00:09:59The eggplant will ultimately take longer to cook than the chicken thighs.

00:10:0323 minutes.

00:10:07Chicken thighs, you don't normally see smashed.

00:10:10But making sure the judges can see it on the plate is really, really important.

00:10:15Everybody's always like, I can do this.

00:10:17I have this award.

00:10:19And I'm little of me.

00:10:21I want to come in.

00:10:22And then I just, like, snake my way into winning the whole thing.

00:10:27Come on, Joe!

00:10:29Thanks, guys, let's go!

00:10:31The Rainer Meyers says smashed.

00:10:33The best way I know how to smash a chicken...

00:10:37Interesting smashing technique.

00:10:39Right.

00:10:39...is with a tortilla press.

00:10:43How did you learn this in Oaxaca, Chef?

00:10:45I actually learned this one on Instagram.

00:10:47Oh, nice.

00:10:49What's the plan for those good guys?

00:10:50We're going to fry them.

00:10:52Okay.

00:10:52Smashed and fried.

00:10:53That's one of his favorite follows on Instagram.

00:10:55This guy presses everything in a tortilla press.

00:10:57Oh, I know exactly who he is.

00:10:57That guy's great.

00:10:58That guy's great.

00:11:01Chef, what do we got in there?

00:11:02So we got lemon juice, pickle juice, ginger, chicken bouillon.

00:11:07I want to do a wet brine.

00:11:09So I'm going to get a lot of really impactful flavors in here.

00:11:11In the vacuum seal chamber, which compresses that marinade into the chicken.

00:11:16The only issue is because a 10-minute marinade is going to be long enough.

00:11:19Time calls, please.

00:11:2018.

00:11:20We got Needy Martini in the mix.

00:11:23She's fierce.

00:11:24She's fiery.

00:11:25She's feisty.

00:11:26Fellow top chef, all-star.

00:11:28I mean, she is a serious chef and competitor.

00:11:30This is not an easy first round for me or for Needy.

00:11:34I'm going to smash those and fry that.

00:11:37I think I need a crispy element, so I'm going to smash some eggplants and tempura fry them.

00:11:43I need to get it soft enough to smash it.

00:11:47I'm trying to smash between two sheet trays and it's just not smashing.

00:11:52Joe, I've watched him cook and he usually scores really high.

00:11:57And he's beat big people like Antonio Lovasso.

00:12:00So I know that I'm going to have to bring it if I want to beat him.

00:12:09Chef Dini, Chef Joe, we are at the halfway point.

00:12:1215 minutes to go.

00:12:1315.

00:12:15Self-rising flour.

00:12:16Use self-rising flour for chicken?

00:12:18Yeah, and cornstarch.

00:12:19Hell yeah.

00:12:20Nice little blend.

00:12:21I mean, neither one has even touched that handheld mixer.

00:12:24Yeah.

00:12:25There with that.

00:12:27So I see that hand mixer staring me down.

00:12:29And that's when I decide to use eggs into my dredge.

00:12:34There you go.

00:12:35I normally wouldn't put eggs into my batter because I want a thinner, lighter, crispier coating.

00:12:40But I know if I whip the eggs and aerate them, I'm going to be able to get that airy

00:12:46lightness.

00:12:47Gloves take too long.

00:12:49You know, a lot of people might underestimate me because I am a rule breaker.

00:12:53But trust me, I have some of the craziest upsets here under my belt already.

00:12:58So anything can happen here on TOC.

00:13:02Bro, I think the Colonel's going to be pissed.

00:13:06Flour, salt, baking soda, soda water.

00:13:11See a tempura on the horizon?

00:13:13I'm using the handheld mixer to make my tempura batter.

00:13:18Let's fry these bad boys.

00:13:22I want it to be very visible that I made eggplant two ways.

00:13:27That eggplant that's been burned on the grill that's getting those Vietnamese flavors.

00:13:31Sugar Thai chili lime juice.

00:13:33Fish sauce.

00:13:34So Vietnamese baba ganoush.

00:13:35Yeah, viet baba.

00:13:37Yeah.

00:13:37I think that when you're competing here, you want to create things that will wow judges.

00:13:42So I wanted to make something different that's something that they never had before.

00:13:46I've never seen a globe eggplant hand-mixed before.

00:13:49But I've not seen a lot of things that I've seen in this kitchen.

00:13:53How does it stop?

00:14:01Snatched black garlic is part of my glaze.

00:14:04Fried chicken is inherently rich.

00:14:06So I want to build up a really intense, flavorful glaze.

00:14:16Can you help me with that, chef?

00:14:28You know, the host job is never done.

00:14:31I don't know what to say.

00:14:32NeNe is no stranger to competition, but I'm hungry.

00:14:36Money is one thing, but I'm really here for the glory.

00:14:40The belt.

00:14:41The ring.

00:14:42The banner.

00:14:43Going down in culinary history as the first male chef to win TOC.

00:14:48I like that it's just gently getting mopped on.

00:14:51It's just gonna hang out in the crevices and not sog that guy out.

00:14:53Love it.

00:14:57Stephanie and he's checking her chicken.

00:14:58Those look great.

00:14:59It's getting a really beautiful golden color on the skin.

00:15:04Of course, like every year that I do this, I want to do better.

00:15:07The first year, I went out on the first round.

00:15:10Second year, I went to the third round.

00:15:12This year, I am playing for the money, of course.

00:15:16I am in a place in my life where I want to start a family,

00:15:20and I want to experience motherhood,

00:15:23and I think $150,000 is a great way to start.

00:15:26Yep.

00:15:28So the glow bag plant, I know I want to handle two different ways.

00:15:31I throw one directly over the fire to get it charred.

00:15:34I smash all of the interior.

00:15:37What are we doing with this?

00:15:39We are making a baba ganoush with some tahini and sesame paste,

00:15:43and that gets all whipped up with the hand mixer.

00:15:47I take the other globe eggplant,

00:15:49and I'm thinking I could treat this almost like a plantain.

00:15:53Blanching those real quick.

00:15:55I thought the goal was with the eggplant is to get rid of the moisture.

00:15:58It will char quickly on that grill,

00:16:00so getting as much water content into it as, like, a suppressant.

00:16:05I got to just finish them in the fryer so they crisp up a bit,

00:16:07and then I can smash it.

00:16:09Coffee.

00:16:09And almost like a smashed potato.

00:16:11Eggplant tostone?

00:16:12Yes, exactly.

00:16:13Chefs, three and a half.

00:16:14So I'm plating my viet baba.

00:16:17I add my chicken, and I'm laying my crispy eggplant.

00:16:21I want to make sure as I'm putting the fish sauce caramel broth

00:16:24that I'm not putting too much

00:16:26so that the eggplant will still stay crispy.

00:16:29She's not even sweating.

00:16:3060 seconds.

00:16:32Yes, thank you.

00:16:34So first thing going down on the plate,

00:16:36globe eggplant baba ganoush.

00:16:38Next is my confit eggplant round.

00:16:41Then my big ol' crispy chicken thigh, glazed.

00:16:45I know I needed to use the hand mixer again,

00:16:48so with a little bit of time left,

00:16:50I made some whipped creme fraiche.

00:16:53Get it, Joe. Get it, Joe.

00:16:54Go, go, go, go, go, go.

00:16:56Five, four, three, two, one.

00:17:00We're done. Stop.

00:17:03Well done.

00:17:04That's how you start off the night, Ellis.

00:17:06That was wild.

00:17:11Time to send you back to your trailers,

00:17:12and let's bring out those world-class judges.

00:17:14Thank you so much.

00:17:14Great job.

00:17:16That's right.

00:17:26I think I did the randomizer really well.

00:17:30I think I made really flavorful food.

00:17:32It is creative.

00:17:33It's delicious.

00:17:34It's beautiful.

00:17:35That's what wins these competitions.

00:17:39And let's see what the judges think.

00:17:47All right.

00:17:49Now we wait.

00:17:51I'm happy with that cook.

00:17:52If I lose on that,

00:17:53that makes you really cooked a better dish.

00:17:55Ladies and gentlemen,

00:17:56our TOC judges have been waiting patiently

00:17:58in their trailers for their first blind tasting

00:18:00of the night.

00:18:01First, we have internationally revered restaurateur

00:18:04and first female Iron Chef in the UK,

00:18:08Chef Judy Chu.

00:18:11Judy Chu!

00:18:13Whoa!

00:18:14I like Judy Chu.

00:18:15She talks about food in such beautiful ways.

00:18:17Mmm.

00:18:18Next, we have James Beard award-winning cookbook author

00:18:21and legendary New York chef,

00:18:22one of my favorite chefs,

00:18:24Chef Rocco Di Spirido.

00:18:26Gotta love Rocco.

00:18:28You know, its flavor is an OG.

00:18:31Hi, everybody.

00:18:33Then we have this other chef,

00:18:35Michelin-recommended restaurateur,

00:18:37and the winner,

00:18:38the reigning champ of TOC 6,

00:18:42Chef Antonia LaFasse!

00:18:46Antonia.

00:18:47Champ!

00:18:48Champ!

00:18:49Champ!

00:18:51Champ, it's so great to have you.

00:18:53So, the randomizer kicked down,

00:18:56chicken thighs, globe eggplant,

00:18:58the equipment was a hand-held mixer,

00:19:01and the style was smashed.

00:19:02Here to present,

00:19:03TOC champ Tiffany Faison.

00:19:06I'm so nervous.

00:19:07In front of you, we have smash-roasted chicken thigh.

00:19:10One of the eggplants was open flame charred,

00:19:12creating that smoky flavor,

00:19:13and hand-held mixer blended, that's right,

00:19:17that's your viet baba, if you will.

00:19:19We then have the eggplant that was smashed

00:19:21and tempura fried.

00:19:22That is sitting on top of the chicken broth.

00:19:24He does such a great job.

00:19:26I want her for the whole season if I win.

00:19:28When I win.

00:19:30They're eating it.

00:19:31They are eating it up.

00:19:32It seems like they've covered everything

00:19:34on the randomizer, the chicken thigh,

00:19:36obviously on the plate, cooked really well.

00:19:38I'd like to have seen the chicken skin

00:19:40a little crispy.

00:19:41Yeah.

00:19:43The eggplant two ways,

00:19:44I love that they're playing the game,

00:19:46and the eggplant baba is my favorite.

00:19:49Not just incredible gameplay,

00:19:52obviously using the hand-held mixture,

00:19:54but it gave so much depth to the dish.

00:19:59I think it's a really tasty plate.

00:20:01There's nice acidity, there's herbaceousness.

00:20:03I love that fish sauce.

00:20:04I wish there was more of that broth that's so tasty.

00:20:07I knew it.

00:20:08Would love to have seen a little bit more creativity

00:20:10with the plate, like maybe the baba's underneath,

00:20:13the thigh is on top of it.

00:20:14A little bit more height,

00:20:15a little bit more architecture.

00:20:16Just give it a little bit of a polish.

00:20:18I know.

00:20:20I should have used a bowl.

00:20:22Thank you very much.

00:20:23All right, judges,

00:20:24your scorecards are in front of you.

00:20:2550 points available in taste,

00:20:2740 points for the use of the randomizer,

00:20:28and 10 in presentation.

00:20:30Judges love that,

00:20:31but I don't know how she handled

00:20:33the plating and the randomizer.

00:20:34I hope they hate Joe's.

00:20:36And here we are to present

00:20:37the second chef's dish,

00:20:39Wild Card Justin Warner.

00:20:41God, this is the hardest part of the whole thing.

00:20:44Judges, this is Italian fried chicken.

00:20:46The chicken thigh was smashed

00:20:47in a tortilla press.

00:20:49From there, vacuumed with preserved lemon juice,

00:20:52some pickled juice,

00:20:53and some sesame seed for crunch.

00:20:55In terms of the eggplant,

00:20:56one was charred,

00:20:58and then turned into a baba yinoush

00:21:00that you'll see on the bottom of the plate.

00:21:02Another use of the eggplant,

00:21:03the round that you'll see smashed

00:21:05between the plate and the chicken itself.

00:21:07Lastly, you'll notice a bit of creme fraiche there.

00:21:09That was whipped and seasoned with that hand mixer

00:21:12right towards the end of the cook.

00:21:13Justin did great.

00:21:15It's interesting to call it an Italian approach.

00:21:17I don't know if it's Italian,

00:21:19but it's certainly delicious.

00:21:20The eggplant is obviously here,

00:21:22served in two ways,

00:21:23and the hand-held mixer was used

00:21:25to really great effect here

00:21:26to create a very smooth baba ganache.

00:21:30Smoking, delicious.

00:21:34I think that kind of gameplay of quick pickling

00:21:37so that it has the illusion of a brine overnight,

00:21:40which is salty and bright, is brilliant.

00:21:42For the breading,

00:21:43I think one of the smartest things that the chef did

00:21:45was add sesame seeds to it.

00:21:47The batter is delicious.

00:21:48It's those little details.

00:21:50That's what it takes to get noticed in TOC.

00:21:53First of all, it's beautiful.

00:21:54Visually stunning.

00:21:55But I would have to say I was looking for chicken.

00:21:57There's a lot of breading on this.

00:21:59Tortilla press, but maybe pressed too much,

00:22:01I would have to say.

00:22:02But it's a very lovely dish.

00:22:04I'd be happy to pay for that.

00:22:07Damn.

00:22:08Well, you will.

00:22:08This year, we do charge you as you go.

00:22:11But we'll just put it on your bill.

00:22:13All right, judges, thank you very much.

00:22:15Your scorecards are in front of you.

00:22:1650 points of taste,

00:22:1840 in the use of the randomizer tendon plating.

00:22:20All right.

00:22:21The only reason the breading is thick

00:22:23is because I added eggs,

00:22:25because I needed to use the hand mixer.

00:22:27Thank you, judges.

00:22:28I'm gonna send you back to your trailer.

00:22:29We'll call you for the next round.

00:22:32Well, the case was too much breading.

00:22:35My presentation was bad.

00:22:38Yeah.

00:22:38I don't know.

00:22:39Let's bring it back in.

00:22:41Chef Joe Sasko!

00:22:44Chef Dini wins!

00:22:49Woo!

00:22:51Dishes were delicious.

00:22:53Here go the scores.

00:22:5483 to 79.

00:23:01The winner of the first round battle is...

00:23:10The winner of the first round battle is...

00:23:18Joe Sasko!

00:23:21Congratulations!

00:23:26Chef Dini, you're such a great competitor,

00:23:28such an amazing chef.

00:23:29I'm sorry this is the end of the road.

00:23:31Thank you so much.

00:23:33Congratulations.

00:23:35He wins!

00:23:40I knew it.

00:23:41I knew it was gonna be a hard battle.

00:23:42But all in all, he smashed a lot of things.

00:23:47Joe Sasko just won first round of DOC 7!

00:23:55Let's take a look at the bracket.

00:23:57So it's either gonna be an icon or Katsuji Tanabe.

00:24:00There's no easy path on this bracket.

00:24:03Congratulations, my friend!

00:24:04Moving on!

00:24:06Joe Sasko!

00:24:07Great job!

00:24:10It was a wild move, pulling out the hand mixer with 90 seconds left.

00:24:1390 seconds?

00:24:14I needed it.

00:24:15I needed another use.

00:24:16You did.

00:24:16Are we gonna go past the elite eight this year?

00:24:18Every year I've gone a little bit further.

00:24:20You have.

00:24:20It's gonna be exciting.

00:24:21There you go.

00:24:22So I'm gonna start with you.

00:24:23I'm Tony Lofaso.

00:24:24Battle one, you felt like the tempura pieces with large.

00:24:27Protein should have been sort of the main star.

00:24:30And in this arrangement, I felt like the large piece of eggplant overtook the plate.

00:24:36If you're going to do a tempura, it needs to be kind of smaller and delicate.

00:24:40Are you ready to meet our next two kitchen contenders?

00:24:44Fantastic.

00:24:46First, we have Adam Greenberg, who may be new to TOC, but is a proven culinary competitor,

00:24:53an experienced restaurateur, and he has earned a number six seat.

00:24:57I feel good, man.

00:24:58I have as good of a chance as anybody to win this whole thing.

00:25:01Passion is my secret ingredient.

00:25:03This is everything I've dreamed about.

00:25:04I was a selfish chef without a kid and just did everything I wanted to do.

00:25:09And then I had a son, and, like, my why in life changed.

00:25:11I just love him so much.

00:25:13And tournament of champions in this arena performing for him is the greatest thing I could ever do.

00:25:18Now, his opponent is number three seed, Chef Kevin Lee, the Oklahoma restaurateur who's taken down some of the biggest

00:25:27names in culinary competition and never lost a first-round battle.

00:25:34My goal this season is to go all the way.

00:25:37Winning this thing will kind of signify that I'm completely out of that rut that I was in.

00:25:43Before I came here, I had my fried chicken restaurant.

00:25:45It just wasn't doing well.

00:25:46I was losing money every month, and we didn't know what was going to happen.

00:25:50Then TOC 5 happened and gave me the confidence to change my concept and to just be a chef again.

00:25:55And now it got me another restaurant.

00:25:58Like, winning this will really solidify my career.

00:26:01I've never faced Kevin in anything before.

00:26:03If I take down the Dragon Slayer, I'm sending a message to the rest of the competition today.

00:26:07I'm ready.

00:26:08Are you ready to see some pan-to-pan combat?

00:26:14Let's go.

00:26:16Let's do this.

00:26:17Let's light it up!

00:26:20After receiving his culinary degree from Johnson & Wales, he worked as a line cook at the fabled Gramercy Tavern

00:26:28under famed chef Tom Colicchio.

00:26:32From upscale steakhouse to tapas bars to Italian restaurants, he is a chopped grand champion who also beat Bobby Flay.

00:26:42Put your hands together for the big matzo ball!

00:26:47Chef Adam Greenberg!

00:26:53Let's go!

00:26:54Let's go!

00:26:55Come on, baby!

00:26:56Let's go!

00:26:57You ready?

00:26:58You ready?

00:27:01Great to have you.

00:27:03Thank you very much.

00:27:04Well, Chef, good luck to you because you're gonna need it.

00:27:07He's a third-generation restaurant owner whose acclaimed Korean-inspired Oklahoma steakhouses reflect his roots in both Asian and American

00:27:18Hartman.

00:27:23He has topped multiple Best Chef lists in his home state.

00:27:27James Beard awards semi-finalists for Best Chef Southwest in 2025.

00:27:32And took down Brooke Williamson to reach the TOC 5 quarter-final.

00:27:38Give it up for the Dragon Slayer!

00:27:43Chef Kevin Lee!

00:27:58My brother, you've been winning and crushing in open restaurants and getting accolades. What keeps you grounded?

00:28:06Before I did TOC 5, I was probably at the hardest place of my life, and this show got me

00:28:11to where I am today, and I don't want to ever forget that.

00:28:14Well, Chef, it's a pleasure to know you. It's an honor to watch you cook. Let's walk this way!

00:28:25Any questions?

00:28:27Spin it!

00:28:27Here we go! Protein!

00:28:29What do you want for protein?

00:28:31I don't know, Chef.

00:28:32Whatever the random magic is.

00:28:34Let's go.

00:28:37Venice Chops.

00:28:40Asparagus.

00:28:43Blade Tenderizer.

00:28:44Citrus-y.

00:28:46You want to re-spin the equipment or the style?

00:28:48I don't want to get microwaved, so I would say we just stay tight on the equipment.

00:28:52Let's re-spin the style.

00:28:54Okay.

00:28:54Let's go!

00:28:55Here we go!

00:29:04It was meant to be.

00:29:05Venison Chops.

00:29:07Asparagus.

00:29:07Blade Tenderizer.

00:29:09Citrus-y.

00:29:10The 3-2-1.

00:29:11Oh, you want me to do 3-2-1?

00:29:13No.

00:29:13Hold up.

00:29:14I'll do 3-2-1-go, and then you...

00:29:19Go!

00:29:21Let's go, Chef!

00:29:22Here we go!

00:29:23Venison Chops.

00:29:24A little bit of gamey-ness, but I'm going to do it.

00:29:25I'm going to tell you, if you haven't tried it recently, it's dynamite.

00:29:28I'm a huge asparagus fan.

00:29:29Blade Tenderizer.

00:29:30If you don't own one, go get one after this.

00:29:32You want to get into that really tough part of the meat, sit there and needle it a few

00:29:35times?

00:29:35Awesome.

00:29:36Citrus-y.

00:29:37Well, we give them just about every citrus that they can imagine.

00:29:39And remember, they don't only want to taste it, they want to see it.

00:29:43Dragon Slayer is an amazing nickname, but it comes with a lot of pressure.

00:29:47You better deliver.

00:29:49I feel like I have the hot streak going.

00:29:53I'm not just going to be happy with that first-round win.

00:29:56I came here this season to take that belt home, and this is just a stepping stone.

00:30:03Kevin's coming here, and he's created his own Cinderella story.

00:30:06Ironic that we're the matchup against each other, because I'm here to create my own Cinderella story, right?

00:30:10But I think he's got the weight of the world on his shoulders knowing that he's not the

00:30:13underdog anymore.

00:30:14He's got the pressure.

00:30:15He's the favorite right now.

00:30:17Hi, Chef.

00:30:17Hey, what's up?

00:30:19Chef, when you have a plan, fill me in.

00:30:21Gochujang, lemon glazed, venison chop.

00:30:25So I'm going to get this thing marinated going first to get that gaminess out.

00:30:29For protein, we got venison chop.

00:30:32Being in Oklahoma, my neighbors love going hunting, so I am very comfortable cooking this protein.

00:30:38Then I'm going to take the blade tenderizer and really pound down the venison chop.

00:30:44Let's go, guys!

00:30:46To really infuse all those flavors that is already on the venison chop.

00:30:51Because it's got salt and seasoning on it, it's getting injected into it.

00:30:55He's so excited.

00:30:56The venison needs some kind of a sweetness, some spice, some acid to really fight that gaminess.

00:31:02I'm really thinking the lemon and gochujang works really well.

00:31:06I'm going to wow the judges by these fun play on Korean cuisine.

00:31:10People are interested in Korean food.

00:31:13For me, my culture was embarrassing growing up in Oklahoma as a kid.

00:31:17When friends came over to my house, they opened the fridge, they smelled kimchi.

00:31:20It was like the worst smell they've ever smelled in their life.

00:31:23But now, Korean food has become so popular.

00:31:26That's going to be a glaze.

00:31:28For the gochujang, yes.

00:31:29Copy.

00:31:30Instead of using, like, soy sauce to thin it up, I'm using the citrus, the lemon juice.

00:31:35I really have found myself as a Korean-American chef.

00:31:38Cooking with my flavors is a huge advantage for me.

00:31:42All right.

00:31:45How does it feel to be here?

00:31:47Oh, it feels amazing.

00:31:48I'm so honored to be here.

00:31:49Thrilled to have you.

00:31:50I want to do a citrus-marinated venison chop.

00:31:52It elevates the flavor of the venison, being lean.

00:31:55I'm going to use the tenderizer.

00:31:57This is a bigger-than-life tournament.

00:32:00It's a bigger-than-life arena.

00:32:01I may not have the James Beard Awards or Muslim Stars,

00:32:03but I have a lot of success in this industry, 27 years.

00:32:07TOC is where I've wanted to be.

00:32:08I definitely feel like I belong.

00:32:12We've got a plethora of different citruses in our pantry,

00:32:16so I want to try to use as many as I can.

00:32:18Citrus-marinated venison is a good choice.

00:32:19I think the real essence of citrus,

00:32:21like the real flavor of citrus, is in the peel.

00:32:24Zesting a really good zester is such a great way

00:32:27to impart that flavor.

00:32:28What's inspiring me in this dish

00:32:29is just to try to keep it kind of classic American,

00:32:32very steakhouse-style.

00:32:33I can wait almost until, like,

00:32:3410 minutes left on the clock to start these.

00:32:36That's my game plan right now.

00:32:39Blackberries.

00:32:39Yeah, blackberry demi, basically.

00:32:41Blackberry works well with venison.

00:32:43It's a little bit tart, sweet.

00:32:45We're going to blend that in the blender.

00:32:46There's a little fresh thyme in there as well.

00:32:50You want to add a little fat?

00:32:51Everything's always better with butter.

00:32:53Truly.

00:32:57He doesn't need more love.

00:32:58I'm the new guy here.

00:32:59What the hell?

00:33:00I think I'm the underdog of the whole tournament.

00:33:02I think nobody knows who the hell I am.

00:33:04They're getting a preview of me,

00:33:05and, you know, someone's got to slay the dragon,

00:33:07and if it's got to be me, it's got to be me.

00:33:10There we go!

00:33:11There we go!

00:33:15There we go!

00:33:16Chef Adams, Chef Kevin, we are at the halfway point.

00:33:1915 minutes, 15 to go.

00:33:25I'm carefully babysitting this venison chop

00:33:28to make sure that it's cooked perfect.

00:33:30Once I have it on the grill,

00:33:32we're going to get a nice charred sear

00:33:34on both sides of the chop.

00:33:36Then we're going to glaze it

00:33:37with that cochinilla glaze that we made.

00:33:39We're going to finish it in the oven.

00:33:42Produce, we have asparagus.

00:33:44That can be a very boring produce.

00:33:46I have a game plan.

00:33:48I know with citrusy,

00:33:49I can make a nice light cucumber asparagus kipchi.

00:33:52It will be a really fun component to have on this dish.

00:33:57I want to show the judges that can really use this

00:34:01as a piece of equipment multiple different ways

00:34:03that brings a lot of brightness to a dish.

00:34:06No time to actually ferment a kimchi,

00:34:08but using this tenderizer to penetrate it,

00:34:11I think it's going to mimic the natural,

00:34:13like, cellular breakdown that happens

00:34:15and also allow for a quicker absorption

00:34:17of those ingredients.

00:34:18I love it.

00:34:21The asparagus is finding itself where?

00:34:23I want to do an asparagus salad.

00:34:24I'm going to do a little bit pickled,

00:34:25and I'm going to do a little bit raw as well.

00:34:28Okay, love that.

00:34:29Asparagus, a chef I worked for for a million years,

00:34:32we peel the asparagus.

00:34:33What happens is it makes the tenderness of the base

00:34:36to match what is at the top,

00:34:37and you eat all the way through the asparagus

00:34:39without as much waste.

00:34:40I want to be able to feature asparagus

00:34:41two different ways, raw and cooked.

00:34:44I'll blanch these that I peel,

00:34:45and then I'm just going to cut some that's raw.

00:34:48We're going to combine that with a bunch of citrus segments,

00:34:50so I've got orange, a lot of orange in there.

00:34:52You know, again, other ways to feature citrus.

00:34:54I thought this would be a great one.

00:34:57This guy is a fierce competitor.

00:34:59He's beating the best of the best.

00:35:00I'm the sleeper here today,

00:35:01but it really comes down to game play at the end of the day,

00:35:03and that's just who I am.

00:35:04I'm very precise when it comes to that,

00:35:06and I think it's going to help me win.

00:35:07Seven minutes, chef. Seven to go.

00:35:10The next thing I'll need to work on

00:35:11is this asparagus yogurt puree.

00:35:14Add a nice funk of acid from the yogurt.

00:35:17It's going to really enhance eating this medicine.

00:35:21Being from Oklahoma, I've always had to prove myself

00:35:25that I am a great chef.

00:35:26We don't get the accolades like the chefs

00:35:28who are from New York or Chicago, L.A. or San Francisco,

00:35:32and if I had that TOC belt,

00:35:34it is no longer a question that I am one of the best.

00:35:39I mean business this season.

00:35:41I'm not here to make a TV show.

00:35:43I'm here to win that bag of money.

00:35:48You're really making me feel at home.

00:35:49I love you. Thank you so much.

00:35:51Get the venison out of the grill.

00:35:53I feel really good about it.

00:35:54The grill's nice and hot, so it's going to get some char.

00:35:56We want it, like, rare to medium rare.

00:35:58You have one chance to make a first impression,

00:36:00and I plan on making a great first impression today.

00:36:04Three minutes, chef. Three to go.

00:36:06Three minutes.

00:36:07To plate my venison chop,

00:36:10I have asparagus yogurt sauce

00:36:12with my citrusy cucumber asparagus kimchi on top.

00:36:16Then I'm going to lay the venison chop

00:36:18that's been confetti with my lemon zest.

00:36:21I made my career by being the Cinderella

00:36:24in this competition,

00:36:25and it's done so much for me, my life, my family.

00:36:29This season, quarterfinals, final four,

00:36:32is not going to be enough.

00:36:33I want that belt.

00:36:35I'm finally ready to win TOC this season.

00:36:4190 seconds, chef Adam.

00:36:43So I've got all my elements.

00:36:45We're going to put our sauce down first.

00:36:46We're going to put the blanched asparagus down,

00:36:49then the raw asparagus with a little bit of the citrus supreme.

00:36:52Put our venison chops.

00:36:53So I've got the blackberries that are in the jus.

00:36:55I'm going to put those on the plate right front and center.

00:36:57A little more sauce on top of that.

00:37:0015 seconds.

00:37:01This is a citrus battle, right?

00:37:03It's citrusy, chef.

00:37:04COC 7.

00:37:05I'm coming for you.

00:37:06I'm going to take this as far as I can go.

00:37:083, 2, 1.

00:37:10We're done.

00:37:12Great balance.

00:37:14Job well done.

00:37:16Finesse, creativity.

00:37:17It's all up to the blind judging now.

00:37:19Send you back to your trailers.

00:37:20Good luck to the two of you, all right?

00:37:21Thank you, chef.

00:37:22Chef Adam Greenberg.

00:37:24Chef Kevin Lee.

00:37:26Let's go.

00:37:29Oh, it's such a relief.

00:37:34Ladies and gentlemen, let's welcome back our judges.

00:37:37Iron Chef, Judy Chu.

00:37:39Uh-oh.

00:37:40Judy Chu.

00:37:41My Korean sister.

00:37:43Legendary New York restaurant, Rocco Dispirito.

00:37:46Rocco, the legend.

00:37:48It's awesome to have him judging.

00:37:49I love this.

00:37:50And reigning DOC champ, Antonio Lofaso.

00:37:55Oh, champ, she's here.

00:37:58Lofaso's here?

00:37:59That used to be my enemy.

00:38:01Now she's judging me.

00:38:03She's phenomenal, so I'm honored to have her tasting my food.

00:38:06Tonight, judges, the randomizer, well, so graciously offered venison chops, asparagus,

00:38:13the blade tenderizer, style of citrusy, Chef Justin Warner.

00:38:18Judges, this is a gochujang and lemon-glazed venison chop.

00:38:22It is accompanied by a citrusy cucumber and asparagus kimchi.

00:38:26The venison chops were marinated slightly, then tenderized and remarinated.

00:38:31For the asparagus, it was tenderized using the blade tenderizer.

00:38:34To further enhance that kimchi effect, lactic acid in the yogurt beneath it.

00:38:39That yogurt was combined with lemon zest and asparagus in the blender.

00:38:43We have lemon juice in every liquid and lemon zest in every solid.

00:38:48I think they're gonna love this dish.

00:38:50It's a great dish.

00:38:52I think very highly of the chef who cooked this venison.

00:38:56This is basically impossible to do.

00:38:59Yes!

00:39:00In a fine dining restaurant setting, much less in a competition setting with limited time.

00:39:06It's tender, it's juicy, it's not overcooked.

00:39:08The use of the tenderizer on the asparagus, pretty amazing, right?

00:39:12I was hoping someone would do something completely illogical and use it on the vegetables instead of the meat.

00:39:18A lovely result.

00:39:19I think all of this lemon is so perfectly welcomed, especially with sort of the savoriness and the umami of

00:39:28this venison chop.

00:39:29Oh, Antonia!

00:39:31They seem to really love this so far. I'm getting nervous.

00:39:34Kimchi, I thought, was so, so smart.

00:39:37It's the use of the yogurt that I think is the most well-played here.

00:39:43It's bright and sort of acidic on its own, just lends to the entire dish being citrusy.

00:39:48So not only was it a great choice, but it was like incredible game fight.

00:39:52This is such a well-constructed dish. I'm super impressed.

00:39:57This venison is perfectly cooked.

00:39:59If I had to criticize anything, maybe use another type of citrus as well as lemon.

00:40:04You had a whole pantry full of citrus.

00:40:07I'll take it.

00:40:08All right, judges, thank you so much.

00:40:10Feels great.

00:40:1150 points available in taste, 40 in the use of the randomizer, and 10 in presentation.

00:40:16It's a great confidence booster. Hopefully, I cook better than Chef Adam to move on to the next round.

00:40:23Man, I'm real nervous now. Hopefully, they love my dish just as much and that they're about to get a

00:40:27dish that has equally enough balance, equally enough flavor.

00:40:30The one and only TOC champ herself, Tiffany Faison.

00:40:34Culinary superstars, right in front of you, we have citrus kissed and grilled venison chops with a citrusy asparagus salad

00:40:41and a blackberry thyme veal jus.

00:40:43Let's talk about the venison chops.

00:40:45They were blade tenderized and marinated with orange and lemon zest and orange juice, then grilled and finished with lemon

00:40:51zest on top.

00:40:52The asparagus salad underneath your venison chops is both raw and lightly blanched.

00:40:56That met a Meyer lemon juice that was completely juiced with the blade tenderizer.

00:41:01You will also find Supremes of navel and blood orange in there and a little bit of extra virgin olive

00:41:05oil.

00:41:07Sounds great. Classic flavors to cook venison.

00:41:10It's a lot of fork and knife. I don't know if they like that or not, but...

00:41:13Another perfect cook on that venison chop.

00:41:15I love the fact that this chef went citrus in sort of the orange way versus the lemon or lime

00:41:22way.

00:41:23The fact that this chef actually took the asparagus and peeled out those outer layers to make them a lot

00:41:29more tender,

00:41:30I just wish they took it a step further and cut them down a little bit and maybe gave them

00:41:34a little saute.

00:41:34I think that we just needed a little bit more finesse.

00:41:37That was a good one. I think it was fair.

00:41:39Another really nice execution of a venison chop.

00:41:42But the blackberry is not quite coalescing as well as I had hoped it would.

00:41:48Citrus-y coming through very well.

00:41:51This one has it in the sauce, which is helping, of course, the venison does need citrus.

00:41:55What I feel is missing on this plate, because everything is so lean and citrus-y,

00:41:58is you need that fat to kind of bring those high singing notes, you know, citrus, acid, everything.

00:42:05Like veal and butter?

00:42:07A good dish, but not so balanced and a little bit rushed.

00:42:11Thank you, judges. Scorecards in front of you.

00:42:13Number one, the venison was cooked right, you know, cooked really well, so that I appreciate.

00:42:17But you can't go back and, you know, put my best foot forward and, you know, we'll go see what

00:42:21happens.

00:42:22I feel pretty good. I feel confident that I won this round.

00:42:25But I'm not here to win just one round. I'm here to win it all this season.

00:42:29I've got the scores from the judges. Let's go ahead and bring them back out.

00:42:33Kevin Lee! Adam Greenberg!

00:42:41Thanks, buddy.

00:42:44And here we go. A score of 90 to 80.

00:42:49The winner of the second battle in the first round between Chef Kevin Lee and Chef Adam Greenberg is...

00:42:58Congratulations, Kevin Lee!

00:43:01Kicked my ass. Nice job, man. That was sick. That was sick.

00:43:04Well done, Chef.

00:43:06Chef Adam.

00:43:06The learning curve in TOC is tough.

00:43:08Awesome to have you, my friend.

00:43:09Thank you very much. Thank you so much.

00:43:10Thank you very much.

00:43:10Good to be back.

00:43:11Give it up for the big matzo ball!

00:43:14Thank you guys so much.

00:43:18Ten point difference is a wide, wide margin.

00:43:21So hopefully next year I get to come back and, you know, make up that difference.

00:43:25A 90.

00:43:30Chef, let's take a look.

00:43:32Next up will either be our friend Britt Rossigno or the newcomer Giuseppe Tentori.

00:43:38There's no easy road in this tournament. I'm just gonna cook my food.

00:43:42Keep it up.

00:43:43Thank you guys.

00:43:43Dragon Slayer!

00:43:45Kevin Lee!

00:43:46Thank you guys!

00:43:5090.

00:43:51Congratulations, Chef.

00:43:52Nice job, brother.

00:43:53I'm focused.

00:43:54I'm not gonna get excited for this first round win.

00:43:57I have bigger things to achieve, and we're gonna try to get four more wins.

00:44:0290.

00:44:02Highest score of TOC right now, and this dude doesn't lose, doesn't stop.

00:44:06Amazing.

00:44:07All right, ladies and gentlemen, are you ready to meet the next TOC contenders?

00:44:13You know it.

00:44:15We have the number seven qualifying winner, Chef Giuseppe Tentori, who outscored

00:44:20Michel Ragussis in the TOC seven qualifiers to earn his spot in the bracket.

00:44:26The qualifying was very stressful. I'm glad I make it past that.

00:44:31But now, I mean, it's just to win, to go all the way to the end.

00:44:34And the number two seed, Chef, oh boy.

00:44:38Britt Rossigno, the TOC four Cinderella story, who has gone on to prove her initial success

00:44:44by making it into the final four, get this, three years in a row.

00:44:50Will this be her year?

00:44:52I have hit the final four every year I've been in this competition.

00:44:56It's really hard to get so close and taste it.

00:45:00Going out in the first round is not an option.

00:45:01I'm here to kick her out, to be honest.

00:45:03I will be in the finale, and I will take home the belt.

00:45:09Ladies and gentlemen, are you ready for another clash of the culinary titans?

00:45:13Let's work this up!

00:45:17This chef left a fine dining Osteria in Milan at the age of 19 to accept a restaurant job in

00:45:23Chicago.

00:45:24He's never looked back.

00:45:30Was named Best New Chef by Food & Wine and earned a Michelin star four years in a row.

00:45:38Put your hands together for a GT, Chef Giuseppe Tentori!

00:45:54Chef, congratulations making it through the qualifiers.

00:45:57Now it's your time to shine.

00:45:58Awesome, Chef.

00:46:00But it will be a tough time to shine when this hurricane comes to town.

00:46:07She's the executive chef and co-owner of Fiamma, a wood-fired Italian restaurant in Sun Valley, Idaho,

00:46:13which recently received a four-diamond rating.

00:46:19In her first appearance in this arena, she defeated TOC champ Tiffany Faison,

00:46:23and she has gone on to reach the TOC Final Four in TOC Four, TOC Five, and TOC Six.

00:46:32They call her Butter Daddy.

00:46:39Make some noise for Chef Britt Resigno!

00:46:50Did you ever think that the trajectory was going to go where we're at now?

00:46:55Not this fast, no.

00:46:56I have watched Chef grow so incredibly.

00:47:01Married, opened your restaurant, changed your fighting name.

00:47:05Used to be the Angry Italian.

00:47:07She came up to me and she says, I got a new name.

00:47:09Things have kind of changed a little bit.

00:47:11How about Butter Daddy?

00:47:12I said, Butter Daddy's the best, that's the best fight name I've ever heard.

00:47:16Chefs, right this way.

00:47:18Let's do it.

00:47:23Okay, so without further ado, let's go!

00:47:26Protein!

00:47:27Woo!

00:47:32It's like the slow spin of death.

00:47:35Yeah, there's a torture here.

00:47:37Pork shoulder!

00:47:38Ice!

00:47:39Cremini, celery, and dives!

00:47:43Air Fryer, Boozy.

00:47:45Move one up.

00:47:46And move one up.

00:47:48What do you think?

00:47:49Air Fryer?

00:47:50Usually we do not use Air Fryer in Commercial Kitchen.

00:47:53And, you know, nothing against that.

00:47:54I have one at home, it's great.

00:47:56I like Air Fryer.

00:47:58I don't.

00:47:59I hit it.

00:47:59What do you want to move?

00:48:02Um, I'd rather go creamy.

00:48:04I don't want to move Boozy, but I kind of just want to get in his head a little bit.

00:48:08I like the Boozy.

00:48:09You don't have to agree.

00:48:10We can go rock, paper, scissors.

00:48:11I don't care.

00:48:11Rock, paper, scissors.

00:48:12Here we go.

00:48:14Rock, paper, scissors, shoot.

00:48:17All right.

00:48:18Oh, Giuseppe, what?

00:48:19Chef, which one are we moving?

00:48:21Air Fryer.

00:48:22Air Fryer is going up to cast iron griddle.

00:48:28Pork shoulder, endive, cast iron griddle, Boozy, 30 minutes.

00:48:32It starts now.

00:48:35All right, the pork shoulder.

00:48:36This is one of my favorite cuts of meat.

00:48:38The bone's got a ton of flavor.

00:48:39There's a ton of fat on it.

00:48:40Endive.

00:48:41Part of the chicory family, a little bitter.

00:48:43This is gonna be raw.

00:48:44This is gonna be cooked.

00:48:44Cast iron griddle.

00:48:45It's kind of like an indoor barbecue.

00:48:47And then Boozy, there's a fine line between using booze and food and having it be too alcohol-heavy and

00:48:53forward.

00:48:53It's not an easy randomizer.

00:48:56The most difficult thing on this randomizer is definitely the pork shoulder.

00:49:01It's a tough cut of meat.

00:49:02There's a lot of sinew.

00:49:03You gotta know how to butcher it.

00:49:05I got a plan for you.

00:49:06I'm gonna go schnitzel.

00:49:07Okay.

00:49:08Mine right away goes to pork schnitzel with a chassier sauce, demi-glace, and, of course, cognac.

00:49:20Steph, when you have a plan, I have a pen.

00:49:22So the plan, I think I'm gonna braise the endive and wine, give a little boozy flavor.

00:49:28But I think I'm gonna cut it in steaks.

00:49:31Okay.

00:49:32And try to grill them.

00:49:34All right.

00:49:34So I can use the randomizer.

00:49:37I love pork shoulders.

00:49:38If you're gonna use this, you're gonna have to go in and cut the co-pile.

00:49:41You're gonna have to butcher this down and find that tender piece of meat.

00:49:45And there it is.

00:49:46I accomplished a lot of different things in my career, but this is very different.

00:49:50It's a huge learning curve.

00:49:51Right now, she's a super talented chef, so you have to be quick.

00:49:55So I'm gonna put a little garlic onion powder and fennel seeds on there.

00:49:59Fennel pollen or fennel seeds?

00:50:00Fennel pollen.

00:50:02Fennel pollen.

00:50:03Moosey.

00:50:04Cognac.

00:50:04Smart, smart, smart.

00:50:08The use of the pork shoulder on the cast iron grill pan is really smart.

00:50:11The judges will be able to see that that's very specifically grilled on that cast iron griddle.

00:50:16Good game play.

00:50:18Those qualifier chefs are always dangerous coming in because they already have a round under their belt,

00:50:24and they feel more comfortable in the kitchen.

00:50:29First thing I'm gonna get started on is my pork.

00:50:32I know I want to get this butchered out.

00:50:34All right.

00:50:35I'm gonna do a very traditional standard breading procedure.

00:50:39Flour, egg, bread crumb.

00:50:41So something really cool that I learned from a fellow competitor.

00:50:45Yeah?

00:50:46Once you get all nice and breaded, put it on the board and tenderize it one more time to make

00:50:51sure that those breadcrumbs really stick in there.

00:50:53I love that.

00:50:54Thank you, Maylin.

00:51:00I mean, come on.

00:51:02Chef Britt, Chef Giuseppe, 20 minutes, 20 left to plate.

00:51:08You can use the booze in so many different things, especially when I saw them dive.

00:51:14White wine is really nice for the on-dive.

00:51:16So you see the flames coming up, so the alcohol is burning off.

00:51:20So that's how you know we're on the road to boozey.

00:51:29I have two little kids that are 11 and 13.

00:51:31If I win all those money, I'm just gonna be on my college fun for my kids.

00:51:35How about that?

00:51:39Sick!

00:51:40Key for Chef here is turning up the volume on everything.

00:51:42A little bit more salt, more acid, more umami.

00:51:44This bread has been in this kitchen and she knows how to do this.

00:51:48My boozy sauce is actually a very traditional sauce in French cookery.

00:51:53It's called Chassier.

00:51:54Literally translates to Hunter's sauce.

00:51:56And it has all the things that you'll find in the woods.

00:51:59So mushrooms, herbs, onions.

00:52:02And then you finish it with mustard.

00:52:05And then let's booze it on up and throw that cognac in there.

00:52:15Butter daddy!

00:52:16Butter daddy!

00:52:19I might cook traditional Italian food, but I was trained classic French.

00:52:26Oh, yeah, that's boozy all right.

00:52:2815 minutes, Chef. 15 to go.

00:52:34So coming up, we reveal the identity of our top-seeded food world icon

00:52:39as they take on their first TOC 7 opponent, Chef Katsuchi Tanabe.

00:52:58The book is grilling, and now I need to find a way to balance

00:53:02the bitter from endive.

00:53:03And it needs some kind of creamy, fatty, so they make some pine nuts puree

00:53:07because they're very rich.

00:53:08Oh, ho, ho, ho, ho, ho, ho, ho, ho.

00:53:14I love smart cooking.

00:53:16Chef Britt, Chef Giuseppe, you have 10 minutes left.

00:53:20Time to go.

00:53:22Mom is gonna cook it down like sous vide.

00:53:24Got it.

00:53:25Really get that sweetness.

00:53:26Next, I wanna get working on my endive.

00:53:29I know I wanna make a sous vide, but I'm gonna add sliced endive.

00:53:34You know, the more moisture you cook out of the endive,

00:53:37the more bitter components stay.

00:53:39Oh, my God.

00:53:42Oh, it's so good.

00:53:43TOC feels like the calmest I've ever been.

00:53:46I've trained all year for this.

00:53:49I'm here to win the whole thing this year.

00:53:51Britt!

00:53:52Yeah!

00:53:57I'm trying to, like, serve some raw endive, too,

00:54:00so I can use the randomizer a little bit more.

00:54:02So I wanna use the leaves to make sure it's, like, light and gentle.

00:54:06You know, I came in thinking,

00:54:08wow, Britt's gonna be hard as a record.

00:54:11But now I'm watching Chef Giuseppe cook, and I'm terrified.

00:54:15Chefs, this is your final five minutes.

00:54:20Feels right.

00:54:22I pull my schnitzel off the griddle.

00:54:24They're beautiful.

00:54:26But I look over, and I see all this beautiful fat

00:54:29that's still on the griddle.

00:54:31So I'm gonna take a handful of sugar,

00:54:33I'm gonna throw it on the griddle,

00:54:34and I'm gonna put cut halves of endive right on top of that.

00:54:38Sugar.

00:54:39Sugar.

00:54:42That sugar's gonna caramelize,

00:54:43and it's just gonna be such a delightful treat.

00:54:46Competition and being in the kitchen

00:54:48are two things that are just inherently in my blood.

00:54:51I've played sports my whole life,

00:54:53and my family owned a restaurant right next door to my house,

00:54:56and my dad's a chef.

00:54:57Come on.

00:54:58Three minutes.

00:55:00Now it's time to plate.

00:55:01I'm gonna put a little bit of sous-vise down,

00:55:03and then I'm gonna add my beautiful,

00:55:07braised, caramelized endive.

00:55:10And then I'm gonna put my sauce down with all those beautiful mushrooms,

00:55:14the mustard, all of that.

00:55:16My pork schnitzel's beautiful.

00:55:18The only thing I'm concerned about is I didn't break a sweat.

00:55:2260 seconds.

00:55:24So the first step on the dish,

00:55:26I'm gonna put the pineapple puree.

00:55:30Endive a few pieces.

00:55:34Piece of pork.

00:55:38Then endive salad.

00:55:40I put the jus in the little ramekin.

00:55:44I love cooking.

00:55:46I love creating something new.

00:55:48And this show, that's what it's all about.

00:55:50And that's what I'm here for.

00:55:52Five, four, three, two, one!

00:55:55We're done!

00:56:00You just got to see two of the best, folks.

00:56:02Congratulations.

00:56:04Congratulations.

00:56:05Back to your trailers.

00:56:06We'll call you when we have a decision.

00:56:13Oh, yeah.

00:56:15I feel so good.

00:56:16I think it went pretty well.

00:56:17Let's see what happened.

00:56:22What a cook.

00:56:24What a cook.

00:56:27All right.

00:56:28We did it.

00:56:29Ladies and gentlemen, let's welcome back our impressive panel of judges,

00:56:31the one and only Judy Ju.

00:56:35She's a tough one.

00:56:36Very classically trained.

00:56:38Legendary chef, Rocco Dispirito.

00:56:40Oh, we got some Italian there.

00:56:42Rocco, I love.

00:56:44My main man.

00:56:45T.O.C. champ, Antonio Lofaso.

00:56:48Out.

00:56:49I love that Antonio's getting to judge.

00:56:51This is an awesome panel.

00:56:53Judges, congratulations.

00:56:54This is a wonderful round.

00:56:56The randomizer kick down pork shoulder endive.

00:57:00The cast iron griddle and boozy.

00:57:02Here to present the first dish, Tiffany Faison.

00:57:05She got it.

00:57:06She's great.

00:57:07Chefs, in front of you, may I present brandy marinated and cast iron grilled pork shoulder

00:57:13with braised and marinated endive, toasted and brandy pureed pignoli with brandy thyme and veal jus.

00:57:20Rocco, put the jus in there.

00:57:21Let's not dip her.

00:57:22Yes.

00:57:23For the boozy components, the braised endive was braised in white wine.

00:57:26The pignoli puree was obviously treated to the cognac.

00:57:30Man, they haven't stopped eating.

00:57:31They must really love his dish.

00:57:33Now I'm nervous.

00:57:34We are literally being seduced by this pork here.

00:57:38It is so incredibly tasty.

00:57:40There's a level of sophistication going on this plate that you could tell that this chef knows what the hell

00:57:46they're doing.

00:57:47She's talking about meat.

00:57:50I love the endive.

00:57:52They took away that bitterness and the grilling of it.

00:57:55I keep going back for more.

00:57:56Yes.

00:57:58You know what we have here, chefs, is an embarrassment of riches.

00:58:01The thing about pork shoulders, not all of it is tender, so you've got to know the part that's the

00:58:05sweet spot,

00:58:05and they certainly did that here.

00:58:07It's cooked on a sort of medium-rare level.

00:58:10It's gorgeous. It's amazing.

00:58:11Oh, I'm so nervous.

00:58:13This is spectacular cooking.

00:58:15Specifically that pine nut puree, which is so rich and creamy and fatty up against the booze.

00:58:21Got it.

00:58:21Because I think cognac has so many dimensions to it.

00:58:25For me, the pork, I wish it was maybe a little bit thinner.

00:58:28Other than that, exceptional.

00:58:32Judges, thank you very much.

00:58:34On your scorecards, 50 points available in the taste, 40 points in the use of the randomizer, and 10 points

00:58:39in plating.

00:58:41I feel pretty good, to be honest. I'm kind of surprised.

00:58:44I feel really nervous. This is a...

00:58:47Yeah. I mean, he's a great chef. There's no doubt about it.

00:58:50Let's go ahead and bring out the second dish in Justin Warner.

00:58:54Judges, this is pork shoulder chassier.

00:58:56The pork shoulder was breaded and then pan-fried on the cast-iron griddle.

00:59:01In terms of the endive, as a soubise cooked with cream and cognac,

00:59:06we also have some caramelized with sugar on the cast-iron griddle.

00:59:09Finally, in terms of boozy elements, the cognac was in the jus, and it was in the cream in the

00:59:14endive soubise.

00:59:19You can tell from the smile on my face, this is another great dish.

00:59:24Yes!

00:59:26Breading the pork is a great treatment for this cut of pork.

00:59:29It's perfectly juicy, delicious.

00:59:31I'm shaking right now.

00:59:33There are so many amazing things on this plate.

00:59:38Whew!

00:59:39This endive soubise is exceptional.

00:59:41I think the use of the mustard is actually really helping the cognac.

00:59:47I wish the larger roasted endive was quartered or third,

00:59:52because the center of it, I still think, needs to cook a little bit more.

00:59:54The inside feels just a little raw.

00:59:59This is the stunner of a dish.

01:00:02I love these little caramelized bits throughout.

01:00:04You get a little bit of char on the breading of the pork.

01:00:07You get some char on the endive.

01:00:08You get some char on the mitake mushrooms.

01:00:10And the booze is there.

01:00:11If you say boozy, it better be boozy.

01:00:13It shouldn't be subtle.

01:00:14There's a richness and a quality to it that you just keep going back for more.

01:00:18This is spectacular cooking.

01:00:21Thank you very much, judges.

01:00:2250 points in taste, 40 points.

01:00:25Use of the randomizer, 10 points in plating.

01:00:29I think it'll be tight.

01:00:30Makes me happy, but they didn't really have much bad things to say about Giuseppe.

01:00:35And that scares me.

01:00:36Get ready for it.

01:00:37Let's do this.

01:00:39Let's go.

01:00:40Let's get them.

01:00:41Wow, this was close.

01:00:43Let's bring our chefs back up.

01:00:45Chef Giuseppe!

01:00:46Chef Britt!

01:00:54Outstanding food.

01:00:56The highest scoring battle we've had in TOC7.

01:01:00Highest scoring battle.

01:01:03One chef scored a 88.

01:01:08The other chef scored a current TOC standing record of 92 in TOC7.

01:01:15Wow.

01:01:17Ladies and gentlemen, the winner is...

01:01:20Oh.

01:01:26Ladies and gentlemen, the winner is...

01:01:32Chef Britt Brasico!

01:01:35Wow!

01:01:36Brother.

01:01:41You gave me a run for my money.

01:01:46Chef, that 88 on any given day in TOC is a win.

01:01:54I appreciate that, guys.

01:01:55I'm sorry this is goodbye for TOC7, but I'll tell you what.

01:01:58Everybody's gonna know your name.

01:01:59I'll be back.

01:02:00Chef Giuseppe Tentori.

01:02:03Well done.

01:02:04Well done.

01:02:11I have no regrets on my dish, to be honest.

01:02:13I think that was the final draw with the judges.

01:02:16They love the great dish battle.

01:02:18That's all it is.

01:02:19It felt good.

01:02:20I felt more in the zone than I ever have.

01:02:23Congratulations.

01:02:24Let's take a look at where you're going, Chef.

01:02:27Kevin Lee earlier took out Adam Greenberg.

01:02:30We both want it.

01:02:31I mean, it's going to be a great battle.

01:02:33Moving on!

01:02:34First round win!

01:02:35Chef Britt!

01:02:36There you go, ladies and gentlemen!

01:02:44Nice job out there.

01:02:45Thanks, man.

01:02:46This is, what, your fourth time here?

01:02:48Fourth time?

01:02:48Every single year you've made it to the Final Four.

01:02:51I mean, we're doing it again, right?

01:02:52No, we're going further.

01:02:53Coming up, the finale of the evening.

01:02:57Are you guys ready for this?

01:03:02So we have a qualifier winner going up against our mystery culinary icon.

01:03:06It's the number eight seed, Chef Katsuji Tanabe.

01:03:10So I beat Chris Hall on the qualifiers.

01:03:12Now I'm going against someone I don't know.

01:03:14I'm super nervous, and I'm super excited as well.

01:03:17I think if I take down the icon, you know, I'm going to be very happy.

01:03:20His opponent, well, is a top-seeded food world icon.

01:03:26Are you ready to see our icon take on a TOC newcomer?

01:03:29And let's light this up!

01:03:36Born in Mexico City, his cooking blends his Mexican and Japanese heritage.

01:03:42He's opened nine restaurant concepts across the country.

01:03:47He has competed on Top Chef Boston, Top Chef Mexico, and Top Chef All Stars.

01:03:56Now he took down Chef Chris O in the qualifiers to earn his spot in the TOC 7 bracket.

01:04:03Ladies and gentlemen, put your hands together.

01:04:07Chef Katsuji Tanabe!

01:04:21Welcome to TOC.

01:04:22Thank you, Chef.

01:04:23Great to have you.

01:04:25My friend, you have one tough opponent.

01:04:28You ready to find out who it is?

01:04:34After earning her law degree, she decided she'd rather succeed in the kitchen than the courtroom.

01:04:41She apprenticed at the Ritz-Carlton Paris and worked at restaurants in Europe and Asia before opening in Miami.

01:04:51In 2017, she made culinary history when she became the first Latina to open a restaurant on the Vegas Strip.

01:05:01She has introduced millions of Americans to exciting flavors and varieties of Latin cuisine.

01:05:07Put your hands together, ladies and gentlemen, for a Latin legend.

01:05:15Lorena Garcia!

01:05:21Come on!

01:05:22Come on!

01:05:26Come on!

01:05:29Awesome!

01:05:34I grew up watching her, Tala Mundo.

01:05:37Speaking in Spanish.

01:05:39She is definitely a master of cooking.

01:05:41Oh, he's in trouble.

01:05:43I will tell you what, this is about as perfect as the ending could be for Tala.

01:05:47Tonight, you've been an ambassador to millions and millions of people

01:05:51of understanding aspects of Latin cuisine.

01:05:54Bringing up my Latin community and the love that I have for my culture.

01:05:58It gets me emotional.

01:05:59Well, tonight we are going to get a chance to perhaps see some of that come out

01:06:04in some iteration after we do one thing.

01:06:09To the randomizer. Right this way, chef!

01:06:12Tons of respect for chef. He has competed a lot, much more than I have.

01:06:16But I doubt that anybody has the passion and the intention that I bring to a kitchen.

01:06:20Let's get after it. Here we go. Going for protein.

01:06:27Ground beef.

01:06:28Ground beef.

01:06:31Yes.

01:06:34Zucchini. Air fryer. Creamy.

01:06:39And...

01:06:40This is what it's all about.

01:06:45Oh, so you're going to re-spin the whole thing now?

01:06:46One more time. Protein.

01:06:56Okay.

01:06:57Okay.

01:06:57Turkey breast.

01:07:00Zucchini.

01:07:01Air fryer.

01:07:04Creamy.

01:07:05Only thing to change up is the turkey breast.

01:07:07Cooking the turkey breast in the air fryer? You have to.

01:07:10You have to.

01:07:11You kind of have to.

01:07:12Turkey breast. Zucchini. Air fryer. Creamy. Looks pretty good to me.

01:07:17What time you got?

01:07:19Uh, I got...

01:07:20Time to go.

01:07:26Oh, I did it again.

01:07:28It's the signature move.

01:07:30Out of control.

01:07:35Turkey breast. I think everybody knows this. This is not coming on the full turkey, but I don't think we

01:07:39use turkey enough.

01:07:40Zucchini. Everybody knows how to work with it. It's how to get creative with it.

01:07:44Air fryer. Basically what it is, is a convection oven. Gets intensely hot and swirls the heat around.

01:07:50Creamy. Oh my gosh. Consistency. The creamiest taste. The creamy texture. The silkiness. So it's not just seeing it. You

01:07:58got to be able to taste it.

01:08:00I decided to compete in Tournament of Champions because I am a competitor, because I wanted to measure myself against

01:08:06these incredible chefs that are in this competition.

01:08:08But I believe firmly that as an icon, I have so much to learn still. I want to be in

01:08:14the position to put myself into the test and see if I have the pipes to do so.

01:08:19Lorena Garcia. She's a beast.

01:08:22I feel intimidated. She's iconic for a reason. But the other icon lost. So I'm going to fight hard. I'm

01:08:29going to bring flavors. I'm going to use the randomizer. I think that's the only thing that could help me

01:08:33tonight.

01:08:34Hi, chef. Hello. How are you, darling?

01:08:37We've been judged by you, but we haven't gotten to watch you cook yet. This is so exciting.

01:08:42So this is what I'm going to do.

01:08:45I'm going to fry this baby. But then on the air fryer, I'm going to add zucchini. And then I'm

01:08:52planning to the creamy sides, I'm going to do a guancaina sauce.

01:08:56It's one of the creamiest sauces that I have in my repertoire.

01:08:59Aji amarillo, queso fresco, garlic, onions.

01:09:04I'm trying to take the tenderloin. The softest part of this whole thing.

01:09:07It's smart.

01:09:08The rice of turkey breast, it dries out so fast and it doesn't have any flavor, right?

01:09:14When you go, that's what I'm doing is I'm marinating it a little bit with the buttermilk and the togarashi

01:09:19and the cumin and the oregano and doing it that way and seasoning it well at that point.

01:09:24Do you have to use an air fryer a lot?

01:09:26I don't usually.

01:09:28With my masa harina, I'm going to be able to find that crust and fry it at a lower temperature

01:09:32so it doesn't burn.

01:09:35She is moving.

01:09:37Yeah, okay.

01:09:38And now, turkey breast, creamy, air fryer.

01:09:42I'm thinking to making a milanesa.

01:09:45A turkey milanesa with a zucchini hot sauce and then queso fresco creamy salsa as well.

01:09:53So first I'm going to start with my salsa.

01:09:55Zucchini.

01:09:56Jalapanos.

01:09:59Making some salsa, chef?

01:10:00There you go.

01:10:01I'm making a zucchini salsa.

01:10:03So my plan is to cook as much as I can in the air fryer.

01:10:07If you don't play that randomizer, you're going to be out.

01:10:12Then they're going to go into the blender.

01:10:17Chef, what you making?

01:10:18A surprise, baby, a surprise!

01:10:20Well, now I can't hear you.

01:10:22Now I can't really hear you.

01:10:23So that was the zucchini, garlic, jalapeno.

01:10:26Great.

01:10:26Pretty great.

01:10:27Six minutes and they were charred.

01:10:28I also like that instead of using a lot of wet works here, we're creating an emulsion.

01:10:31That emulsion, I think, is going to lend the textural appearance of creamy.

01:10:35Second thing, it's my turkey.

01:10:38Thin slice it, pound it, bread them.

01:10:42Ole, ole, ole, ole.

01:10:45I can tell that he has competed here before.

01:10:49Throw them right away into the air fryer.

01:10:52It's really hard to get that turkey breast really nice and juicy and perfectly cooked in the air fryer.

01:10:57Because you don't know how long it's going to take.

01:10:58Yeah.

01:10:58You have 15 minutes, 15 to be plated.

01:11:00Come on, come on, come on!

01:11:04I am known by my sauces.

01:11:06That's for sure.

01:11:07So to make the buoncaina sauce, the first thing that I'm going to do is saute some garlic, some onions,

01:11:12and some ají amarillo.

01:11:14That's going to be the base of my sauce.

01:11:17Nice.

01:11:18Nice.

01:11:19I love you, buddy.

01:11:20Being a judge in this competition for a few years now, and I know what it takes, even being a

01:11:25judge, but once you close that door, and now you're a competitor, everything changes, and everything goes, you know, outside

01:11:32the window.

01:11:32If I was going to sign to a competition, believe me, this was going to be the one.

01:11:37But how cool.

01:11:37You've been judging that long and seen this many competitions, and then willing to step in as a world food

01:11:44icon?

01:11:44It's a big deal.

01:11:45It goes straight to the blender with evaporated milk, then the cheeses.

01:11:50Cream cheese.

01:11:52Yes, baby.

01:11:52You know, like creamy.

01:11:55Smart, chef.

01:11:57Boiled eggs in there, chef?

01:11:58Yes.

01:11:58Wow.

01:12:05The fullness!

01:12:07You know what I'm going with this?

01:12:09The fryer?

01:12:10Yeah.

01:12:10So I'm trying to utilize the turkey in so many different aspects.

01:12:14The skin of the turkey, I'm frying it to make chicharrones, and then throwing it back into the air fryer.

01:12:21It's a risk to make chicharrones, by the way, because it takes a long time.

01:12:25If it's not crispy, you're going to get cold out.

01:12:28Turkey skin.

01:12:30The only thing we know, it's a Latino.

01:12:32It's going to win, right?

01:12:34Buddy, are you watching your back?

01:12:35Because I'm coming with fury.

01:12:37Oh, I know.

01:12:39Knowing Lorena, she's not coming here to just play it safe or just be nice to me.

01:12:45If I could beat Lorena Garcia, it's a huge step.

01:12:48My mom is Mexican, and my wife is Mexican, too, so she throws chanclas.

01:12:52So I was like, okay, do not argue with no Latinas.

01:12:55For those of you not familiar, a chanclas is a flip-flop.

01:12:58It's generally used as a projectile or as a method of punishment.

01:13:02I want a second creamy component because my sauce is spicy.

01:13:06I need to find a way to bring it down.

01:13:08Chef, are you cooking out of the fridge?

01:13:10Come with me.

01:13:11Queso fresco, mayonnaise, little sour cream, lime juice.

01:13:15Okay.

01:13:15You know, like, that's spicy as if.

01:13:18So now we need to bring something that it's not spicy as if.

01:13:22The old culinary duct tape.

01:13:24Yes, sir, you got it.

01:13:25Eight minutes, eight to go.

01:13:27I know that I don't feel comfortable using the air fryer,

01:13:30so I'm going to go to the zucchini that I know that it can take its time.

01:13:33But she hasn't touched the air fryers yet.

01:13:35I would do all my cooking in there.

01:13:36Yeah.

01:13:37So here is going to be medallions of zucchini.

01:13:40That would allow me to leave it in the air fryer.

01:13:43It's going to roast it beautifully.

01:13:44I'll boil on top, Chef.

01:13:45Olive oil, a little bit of salt, keeping it simple.

01:13:47Yep.

01:13:48Do you think the zucchini that she's frying in there

01:13:50is going to be enough gameplay of using the air fryer?

01:13:53No.

01:13:54She's done one thing in there, huh?

01:13:56Yeah.

01:13:56These are going in the regular fryer?

01:13:58The regular fryer, mama.

01:13:59I am concerned that not frying the turkey in the air fryer

01:14:02could take me some points.

01:14:04But again, as a judge that I've been here before,

01:14:06I'd rather see something cooked perfectly in the fryer

01:14:10and not 10 things that have been cooked in the air fryer

01:14:13but not successful.

01:14:14All right.

01:14:15That looks like country fried turkey rest.

01:14:17That looks delicious.

01:14:18Okay.

01:14:19Let's do this.

01:14:20She's making what looks like a fresh slaw

01:14:23or garnish with red onion.

01:14:24The fastest cut mint and scallion

01:14:26I've ever seen in all my life.

01:14:27Come on, Lorena.

01:14:27Come on, come on, come on.

01:14:31I'm constantly checking this turkey.

01:14:33It's not cooking as colorful as I want it.

01:14:36I believe the bottom is removable, Chef.

01:14:38No way.

01:14:39Now I hate their fryer's more.

01:14:41I couldn't put more fat if I knew there was a grease catcher.

01:14:45I got this.

01:14:46I got this.

01:14:47I got this.

01:14:48I got this.

01:14:50You know what?

01:14:52My plan for the zucchinis right there.

01:14:54Oh, these are beautiful.

01:14:56Three minutes.

01:14:57Three to go.

01:14:58Come on, Lorena.

01:14:58Come on, come on, come on.

01:14:59Come on.

01:14:59A nice dish from Chef Lorena Garcia.

01:15:01It's going to be bright.

01:15:03It's going to be colorful.

01:15:05It's going to hit you from every angle.

01:15:07I realize that I don't have as much turkey

01:15:10as I would have wanted to,

01:15:11but I am a big representative of flavors.

01:15:15And Latin cuisine is known for the heat,

01:15:18for the brightness, for the citrus,

01:15:20for the creaminess.

01:15:21I mean, you have everything,

01:15:22all the notes in one dish.

01:15:24I mean, I want to win so much.

01:15:28It is my focus.

01:15:29It is my priority.

01:15:31And that's what I'm going for.

01:15:32Two minutes to go, Chef.

01:15:34That's two minutes.

01:15:35Vamanos, amigos.

01:15:36Let's plate.

01:15:37Spicy green salsa,

01:15:39white creamy sauce,

01:15:43small piece of my turkey milanesa.

01:15:46If I could take Lorena down,

01:15:49I would just feel like she was a mentor,

01:15:51and now I'm better than the mentor.

01:15:53Five, four, three, two, one.

01:15:58We're done.

01:16:03Quite the ending battle.

01:16:04Hello.

01:16:05Hello.

01:16:09That was a fantastic round,

01:16:11not an easy randomizer.

01:16:12Thank you so much, Chef Lorena.

01:16:14Well done.

01:16:15Well done.

01:16:17Final round is wrapped up.

01:16:18Time to bring the judges back in.

01:16:23What an icon.

01:16:25What an icon.

01:16:27Oh, my God.

01:16:28I won it so badly.

01:16:28It's not even funny.

01:16:31Oh, my God.

01:16:32Woo.

01:16:33Tough round.

01:16:34Tough round.

01:16:36I'm so nervous.

01:16:37Oh, my goodness.

01:16:38I'm so nervous.

01:16:39I was raised watching her on TV and cooking,

01:16:41and I was just a kid.

01:16:42Hoping for the best that I pass to the second round,

01:16:46it's going to be tough, but I can do it.

01:16:48Ladies and gentlemen, let's welcome back

01:16:49our esteemed panel of judges,

01:16:51the one and only Chef Judy Ju.

01:16:53Judy, oh, my God.

01:16:54She's the real deal.

01:16:55Rocco de Spirido.

01:16:56If I knew it was Rocco,

01:16:58I would probably put less fat.

01:16:59And Antonio Lofaso.

01:17:01I know in Antonio,

01:17:03I think she likes flavor.

01:17:04Tonight, the randomizer for your final round

01:17:06for protein, the turkey breast,

01:17:08in produce, zucchini.

01:17:09Equipment was the air fryer.

01:17:11The style was creamy.

01:17:13Justin Warner's here to present the first dish.

01:17:15Yep.

01:17:16Judges, this is turkey schnitzel

01:17:17with the spicy zucchini salsa

01:17:19and a creamy queso fresco crema.

01:17:22Turkey breast, skin was chopped

01:17:23and becomes the chicharron found around the plate.

01:17:26Cutlets were cooked entirely in the air fryer.

01:17:29For the zucchini,

01:17:30it found its way into the salsa,

01:17:31but not before charring in the air fryer.

01:17:34For creamy components,

01:17:35you have that zucchini salsa,

01:17:36but then assuredly,

01:17:38the queso fresco crema.

01:17:42Air fryer, to me, spells,

01:17:44you know, you lose this round.

01:17:45But not in this case.

01:17:47The inside of the turkey breast

01:17:49is juicy and tender.

01:17:50I thought what was very smart

01:17:52is how the creamy was achieved.

01:17:53So it was almost like a pico

01:17:55made with zucchini,

01:17:56then pureed.

01:17:57But I think maybe a little more effort

01:17:59could have gone into the presentation.

01:18:00I love that the creamy zucchini elements

01:18:07of the randomizer

01:18:08is where conceptually this dish

01:18:10gets all its sort of panache, if you will.

01:18:13That salsa verde,

01:18:14I think it's so smart

01:18:16that there's charred zucchini there.

01:18:18It's all gameplay.

01:18:19It's an air fryer.

01:18:20Sort of the confidence

01:18:21of using the zucchini raw and pickled,

01:18:23I think that's brilliant.

01:18:24I like that zucchini salsa.

01:18:27It is kick-your-butt spicy, though.

01:18:30And I am a Korean girl,

01:18:31and I love spice,

01:18:32and this is like, wow.

01:18:34That's awesome.

01:18:35A chef's telling you

01:18:36that you have too much flavor.

01:18:37That's good.

01:18:38I'm thinking, all right,

01:18:38where's the negative?

01:18:39Bring the negative.

01:18:40The turkey,

01:18:41I feel that there could have been

01:18:42a little bit more attention

01:18:42on the seasoning,

01:18:43a little bit more attention

01:18:44on the breading.

01:18:45There could have been

01:18:45just a little bit more finesse

01:18:47that went into that.

01:18:48Great, judges.

01:18:49Thank you so much.

01:18:5050 points in taste,

01:18:5140 in the use of the randomizer,

01:18:52and 10 points in presentation.

01:18:55But, yeah, I think

01:18:56I should have definitely

01:18:57added more seasoning,

01:18:59marinated.

01:19:01But that's what you're thinking

01:19:02after the competition.

01:19:04All right, judges,

01:19:05here for the second dish,

01:19:07Chef Tiffany Faison.

01:19:09Chef, in front of you,

01:19:10we have masa harina fried turkey breast

01:19:12with a creamy guan kahina sauce,

01:19:14air fryer roasted zucchini,

01:19:16a citrusy kimchi mayo,

01:19:18and a salsa creole.

01:19:19Let's talk turkey.

01:19:21The top of the breast

01:19:22was removed,

01:19:22retaining the skin on it.

01:19:24That was then put into

01:19:24a masa harina

01:19:25and potato starch breading.

01:19:28The zucchini was simply seasoned

01:19:29and put in the air fryer,

01:19:30roasted.

01:19:31We then have the citrusy

01:19:32kimchi aioli

01:19:33that was constructed

01:19:34with kewpie,

01:19:35Japanese mayo,

01:19:36if you will,

01:19:37kimchi,

01:19:37and a good amount of honey

01:19:39and citrus on the side.

01:19:43I have to go home

01:19:44and buy an air fryer.

01:19:45That is some of the best zucchini

01:19:46I've had in a long time.

01:19:48It's charred on the outside,

01:19:50it's still creamy

01:19:51and moist on the inside.

01:19:52It's really, really delicious.

01:19:53I wanted at some point

01:19:54to say that there's

01:19:55one or two many elements

01:19:57on the plate,

01:19:57but there just isn't

01:19:58because they all

01:19:58really work well together.

01:20:00Really happy with all these

01:20:01very ambitious,

01:20:02exciting flavors.

01:20:05Chef Antonia.

01:20:06Can I tell you

01:20:07the really brilliant part

01:20:08of this dish?

01:20:10The style is creamy.

01:20:12The inside of the zucchini

01:20:14reaches creamy

01:20:15to a whole other level.

01:20:17This sauce has been constructed

01:20:19so well

01:20:20because they're basically

01:20:21two cream-based sauces,

01:20:24if you will.

01:20:24But it's more of like

01:20:25a turkey finger, right?

01:20:27Which I'm totally into

01:20:28because it has all those edges

01:20:29that I want.

01:20:30Yes, for gameplay,

01:20:31do I wish that it was

01:20:32in the air fryer

01:20:33so I could give a couple

01:20:34of more points

01:20:34for the turkey finger?

01:20:36All in all,

01:20:36very, very, very delicious dish.

01:20:40Really, really nice plating,

01:20:41I would have to say.

01:20:42This is like eating a rainbow.

01:20:44There was red, orange,

01:20:45yellow, green, purple.

01:20:46I mean,

01:20:46this is beautifully presented.

01:20:48I love the plays on creamy.

01:20:50This chef really embraced

01:20:52the creaminess thing.

01:20:53He has the air fryer

01:20:54to have the creaminess.

01:20:55I wish there was

01:20:55another turkey nugget

01:20:57on the side.

01:20:58It's a little bit small

01:21:00for it to be

01:21:01the star of the plate.

01:21:02I should have put

01:21:03more turkey, Lorena!

01:21:05Judges, thank you very much.

01:21:06Scorecards in front of you,

01:21:0750 points available in taste,

01:21:0940 points in the use

01:21:10of the randomizer,

01:21:1110 points in the presentation.

01:21:14I don't know,

01:21:15I want to cry.

01:21:16I want to smile.

01:21:17I want to have a drink.

01:21:19Actually, I did have a drink.

01:21:20I made sure she had

01:21:21a tequila shot.

01:21:22Well, we'll see.

01:21:2450-50, I think.

01:21:26Scorecard?

01:21:26All right, let's do this.

01:21:32The finale was fantastic.

01:21:34Let's welcome back our chefs,

01:21:36Chef Katsuji!

01:21:39Chef Lorena!

01:21:46Well, that was very entertaining

01:21:48on all levels.

01:21:50And a close score, chefs.

01:21:5385 to 88.

01:21:57Ladies and gentlemen,

01:21:58the winner of tonight's battle

01:21:59between Chef Lorena Garcia

01:22:01and Chef Katsuji Tanabe is...

01:22:06I don't even want to see.

01:22:10Lorena Garcia!

01:22:22Chef Katsuji, I will say this.

01:22:24Your spice of life,

01:22:26your energy is addictive.

01:22:28It's not the last time

01:22:29we will see you.

01:22:30Dude, you are one of a kind.

01:22:32Ladies and gentlemen!

01:22:36Thank you very much.

01:22:37Katsuji!

01:22:41Obviously, I want to win.

01:22:42I'm a really bad loser.

01:22:44But it still was pretty freaking good

01:22:47to be part of this experience.

01:22:50Congratulations!

01:22:51Lorena Garcia moving on

01:22:52at DOC 7!

01:22:53Let's do it.

01:22:56Let's take a look, Chef.

01:22:57You'll be meeting up

01:22:58against the one and only

01:22:59Mustache Joe Sasto.

01:23:01Ah, okay.

01:23:02So there's a long road ahead of you.

01:23:04Let's do this!

01:23:05Let's do this, baby!

01:23:06Ladies and gentlemen,

01:23:08Lorena Garcia,

01:23:09first win at DOC 7.

01:23:10I love you, sister.

01:23:11Congratulations.

01:23:15Yes!

01:23:17I did it!

01:23:18Yes!

01:23:19When you put yourself

01:23:20in uncomfortable situations,

01:23:23when you're in Northeast,

01:23:23that's when you grow.

01:23:24And I'm feeling growing right now!

01:23:27Four more chefs

01:23:28have earned their spot

01:23:29in the second round bracket,

01:23:31but there are still

01:23:3216 more chefs

01:23:33that are waiting to battle,

01:23:33including two more

01:23:34mystery culinary icons.

01:23:36You're going to have to

01:23:37wait to see who it is.

01:23:38Join us next time

01:23:39with talented chefs

01:23:40of the C Division.

01:23:41Let's go!

01:23:43Begin their quest

01:23:43for the $150,000 victory.

01:23:46DOC 7, baby!

01:23:48Woo!

01:23:49Nothing fuels you more

01:23:50than beating somebody great.

01:23:52On Tournament of Champion 7.

01:23:54This is fantastic, this.

01:23:56Let's go!

01:23:58See you next week.

01:23:58Adios!

01:23:59Adios!

01:24:01Adios!

01:24:02Adios!

Category

Transcript

Comments

Recommended