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00:00I'm Bobby Flake.
00:02Each week, one brave chef will try to take me down
00:05in my house.
00:05This is my show.
00:06Today it is.
00:07Tomorrow, who knows?
00:08I'm trash talking.
00:10This culinary battle is gonna shake down in two rounds.
00:13Round one, to get to me, two contenders
00:15have to go through each other using an ingredient
00:17of my choice.
00:18It's do or die, Bobby.
00:20Two people that know me well will decide
00:22who's got the skills to beat me.
00:23Yeah!
00:24Round two, I go head to head with the winning contender.
00:27Let's go!
00:28It's their turn to surprise me with their signature dick.
00:31What?
00:32Don't try this at home.
00:33I know you did it, Bobby.
00:36Bottom line.
00:37You're gonna run in a track!
00:39Everyone's out to beat me.
00:44Y'all ready for a good time?
00:46Let's go.
00:48Here to tease, distract, and throw me off,
00:51it's Food Network's Damaris Phillips and Christian Petroni.
00:55Five, six, seven, eight, eight, eight.
00:58One, two, three, eight, eight.
01:04Nailed it!
01:05What is that move?
01:06We're still workshopping it.
01:08In my defense, I didn't get the choreography
01:10until this morning.
01:12.
01:14So Christian and I were thinking
01:17that we might do a little Bobby rebrand.
01:20Really?
01:20We're gonna start with, like, nicknames.
01:22What about Bobbo?
01:24No, that's what you...
01:25What's up, Bobbo?
01:25That's what you call me.
01:26Okay, okay, okay, okay.
01:27How about Robbie?
01:28No.
01:29Okay, okay.
01:29What about Flay-ah!
01:32Like, player, but with flay?
01:34He's a flay-ah!
01:37It works!
01:38I'm always gonna be Bobby.
01:39We'll see.
01:41.
01:41You've got some very stiff competition tonight,
01:44so don't get flay-zy.
01:46.
01:46That got me.
01:48That was good.
01:50.
01:50Our first contender is a proud Native American chef,
01:53and she's ready to put indigenous cuisine on the map.
01:56From Los Angeles, California, Chef Piette de Spain.
02:01.
02:02.
02:03.
02:05.
02:08Our next contender has mastered Korean cuisine
02:11under your friend, Esther Choi.
02:13Legend.
02:14Legend.
02:15Tonight, she's ready to step out of her mentor's shadow
02:18and take you down herself.
02:20From New York City, Chef Il-G-Chunk.
02:25.
02:29You're going down, Bobby.
02:31.
02:34.
02:35Piette, Il-G, how are you guys doing?
02:36.
02:37Great.
02:37.
02:38Nice to see you.
02:38Here's the way it's gonna work.
02:40I'm gonna put 20 minutes on the clock.
02:41I'm gonna give you an ingredient of my choice,
02:43and you must make that ingredient the star of your dish.
02:46And that ingredient is rainbow trout.
02:51.
02:51All right.
02:53.
02:53That's a great ingredient.
02:55.
02:55I actually don't work with trout at all.
02:57I'm a prairie native, so we actually use a lot of bison,
03:01venison.
03:03.
03:03All right, guys.
03:0420 minutes on the clock.
03:05Don't pout over the rainbow trout.
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04:21magazine tonight i'm here to represent indigenous and mexican american female chefs bobby buckle
04:29up buttercup because i'm on my way to beat your butt hello young lady hello lg is esther choi's
04:37chef de cuisine esther's already competed in this arena a few times so now she's sending in her
04:42disciples they're very strong women and amazing chefs yeah after i worked in korea i moved to the
04:51states and worked as executive chef with esther choi and then i became culinary director of her team
04:57i'm always a behind the scene chef i never got to show who really i am not as a team
05:03so feeding
05:04chef bobby is gonna be a big turning point for me so yay what are you working with i'm making
05:12crispy
05:13skin trout with soy gochujang braised potato with a kimchi granulata i am infusing all the flavor in
05:21potato because i don't want to overpower the fish with any other ingredient so i'm making my soy
05:26braised liquid with scallion onion ginger gochujang brown sugar and mirin and then i'm gonna serve it
05:33with kimchi granulata it's chopped kimchi parsley lemon zest i'm gonna bring crunch and acidity for
05:40my plate love it you make bob cry he hasn't seen me that side yet i know you got this
05:45we got 13 minutes
05:49left i take a look at my chiles and i see that they are all very soft i'm adding some
05:54fresh garlic
05:54and charred onion what i need is a nice spreadable chile paste i just need four good pieces
06:01i want to be very weary of all of those little pin bones so i slice them off as cleanly
06:07as i possibly
06:08can ilji has out her little tweezers i need to see what's going on in there gentlemen 10 minutes left
06:19wow i see with those little pin bones that's the scariest part yeah and probably the most time
06:24consuming i don't want to give you guys any pin bones how do you feel about piet i never heard
06:29about her before you finna find out today sweetheart sorry piet how's it going over here it's good
06:40in here you have dried chilies i have a little bit of acid honey salt garlic oh this is lovely
06:48and
06:48this just caramelizes right on there yep and how are you feeling about ilji she's got some big names
06:53behind her and i'm really happy that she's here but i'll be even happier when i beat her
06:57oh just on the five minutes i'm pan searing the trout skin side down to make the skin perfectly crispy
07:10i really enjoy cooking over open fire it just adds a nice smokiness 40 seconds my bell pepper and my
07:19corn are nice and cold i can get them cut up and into my hydrocrest salad i put down soy
07:25gochujang
07:26braised potato first then put the trout 10 9 8 a top of the kimchi grandma live
07:34five four three two one good job good job there you go chef that was fun
07:48i am so excited for them to try this dish but also feeling a little nervous
07:55it looks so sloppy but i know flavor is there
08:01to see you guys to screw you tonight bobby it all comes down to the rainbow trout
08:07chef phil g what'd you make i make crispy skin trout soya and gochujang braised potato and kimchi
08:13gremolata there's a ton of flavor here and you manage to get a gorgeous shatter on the skin and
08:21the kimchi gremolata is very nicely done but the dish itself is reading pretty sweet it really needs
08:29some salt to balance it overall flavors you want to keep going back in and spearing a piece of fish
08:37with some of that kimchi gremolata and into a potato it makes for a great bite piet what did you
08:43make
08:43i made a pescado zarandiado with a hydrocrest salad with some charred peppers and corn
08:51piet this dish is lovely the sauce on there that cooked on rub it's the right sauce to kind of
08:57elevate
08:58that real earthy flavor of trout and carrying that grill and char flavor sort of all the way through
09:03very smart i have a couple of pin bones it's 20 minutes and it's a whole fish it's hard christian
09:10and i have a tough decision on our hands if you'll give us a moment although there are a few
09:15pin bones
09:16that are still stuck in the place i'm really feeling confident because they liked the rainbow trout that
09:21i made the chef moving forward tonight is chef ilji
09:32i was looking forward to beating bobby beat him i'm happy for ilji i hope that she beats him
09:43ilji in 20 minutes you were able to deliver a plate of food that feels like you spent hours on
09:50it the
09:50layers of flavor are what are going to be required to be you know robbie-o
10:04so congratulations on round one thank you how do you feel about standing here now esther gave
10:09a message good luck because you're gonna need it really all right so what are we cooking tonight
10:16what is your signature dish so my signature dish is kimbap kimbap
10:25i'm gonna have a hard time with that one ilji bobby has never been challenged to this dish before
10:33it's like you already lost no i have that feeling 45 minutes on the clock time starts now
10:49a lot of times people call kimbap korean sushi it is a roll and the ingredients on the inside
10:55are usually cooked or preserved instead of raw like you see in like a sushi roll the rice is usually
11:02a
11:02little denser than typical sushi and sesame oil in it so it's got a little bit of fatness to it
11:08really great ilji why'd you choose this dish it brings me my childhood my mom make for breakfast
11:14a lot i've eaten kimbap since i was a baby so i've eaten probably a hundred thousand rolls i'm gonna
11:22serve three different kimbap today bulgogi kimbap spicy pork and egg on egg roll feeding chef bobby
11:29means achieve another level for life and career so i'm so excited i suspect that bobby is going to
11:37accidentally make it too fancy i've never done this dish before it's not something i've ever eaten
11:42before i've heard about it bobby's already pulled out like wagyu uh filet mignon over here it's like
11:47what are you doing caviar coming out next i'm making two flavors the first is bulgogi which is beef
11:53asparagus and shiitake mushrooms and then i'm making one with crab avocado kimchi and salmon caviar so the
12:00beef tenderloin has a marinade of sake and soy and sesame oil honey and goatee jam all right guys 35
12:08minutes lg lg hello hello so excited what are the different ones you're doing a bulgogi stuffed one
12:17spicy pork and egg kimbap the one just classic with the ham beautiful after i slice my bulgogi i put
12:26in a
12:26bulgogi marinade soy sauce sugar sesame oil garlic mirin i'm also slicing pork tenderloins so it can
12:34start marinating in garlic sugar mirin and also kochujang so it has a little kick to it all right chef
12:41keep going a little bulgogi yeah so are you doing one and having different aspects into it or are you
12:49gonna do multiple i'm gonna try i'm gonna try to do two what else going on everything good with you
12:54when we hang out we don't hang out no more i keep calling you can you finish did you change
12:59your
12:59number oh oh no okay i dropped an egg it's gonna be fine you see how nervous i make this
13:07guy
13:08get out of here all right guys make some noise if you want lg to take this today
13:17if you want bobby to take it make some noise
13:24oh my god that's embarrassing all right bob i love you either way babe
13:33you have 20 minutes to go
13:35you know lg's sort of putting up like the greatest hits of kimbops yeah exactly bobby's kimbop sort of
13:46reminds me of like a kimbop that you would get at like a country club in greenwich connecticut
13:52filet mignon mushrooms asparagus like he does feel a little french inspired hey
13:57yoji what's that white liquid in those containers oh i blended garlic with mirin are you making a
14:02dipping sauce yes so i'm starting my dipping sauces spicy gochujang sauce for pork mustard vinaigrette
14:10or egg kimbap and gochujang mayo for bulgogi kimbap and then it's time to cook my proteins
14:16ilgi ilgi ilgi ilgi i'm dying to see what's happening your rice is it okay if i try this yes
14:23of course it's delicious so all of your food is cooked pretty much you're ready to roll yes first
14:31i lay down my nori and a little bit of rice i love to have my rice really thin so
14:37all other stuffing can
14:38shine i'm going to add pickled daikon cucumber eggs and carrots for base of every single kimbap
14:46and i'm sealing the kimbap with the water so two nori sticks together
14:54so making a dipping sauce it has kochujang sesame oil soy sauce honey toasted sesame seeds and some
15:01dijon mustard well how's it going over here bobby okay good talking you can always tell when bobby's
15:10in like a little bit of trouble because he will not talk even when i'm like bobby what are we
15:16doing
15:16do you want to be friends how's your how i need to get the rolls rolled there's the beef the
15:22shiitake
15:23and the asparagus okay i'll be bobby right now okay guys i don't want to look bad especially because
15:28damaris and petroni are here they're like so cool and i just really want to be friends with them
15:33also lg's a sick chef damaris is definitely being distracting but i'm not actually paying
15:38attention to her because i can't it's all here you can do this be gentle no a little bit more
15:45pressure little pressure show it who's boss bobby show it who's boss when i haven't done a dish like
15:51this before especially when it takes a technique like rolling i get very nervous about that a little
15:56bit squirting out but that's to be expected while you work on that oh poor bobby i just i'm gonna
16:03let you do you over there i'm gonna talk to the crowd we're coming up with bobby's new nickname
16:09we're gonna vote okay do we like bert or birdie
16:15bobby neither nobody like that okay let me hear it for bobbinator
16:20let me hear it for baba khan
16:26ah it's like we gotta just kind of keep working on 16 minutes
16:33how's bobby's philly cheesesteak kimbob coming along um you know bobby's having a little bit of trouble
16:39rolling there's a naturalness to lg's rolling over kimbob i did the internship for three months
16:46every single weekend i was rolling hundreds of kimbob so i know how to do it i can sort of
16:53feel for bob
16:53right now right if the act of rolling is not something that you're doing normally if ever it can
17:00be intimidating right like it's and it's so important for under 10 minutes i feel like as
17:08i'm doing it i don't really think i'm getting better i mean i'm completely outside of my comfort
17:12zone so lg is not using a mat and i feel like outside the fact that she's probably made a
17:17million
17:18of these that it's actually easier to roll without having that sort of bamboo that's what i think i've
17:24never used a map i think bobby's feeling the pressure bobby is in the weeds right now if i don't
17:29get
17:29these rolls there's no dish eight minutes bobby is having a lot of struggle with the rolling the
17:39rolling part is hard i think i'm over stuffing the rolls looks like it's going to be a disaster but
17:43i
17:44get it to close for the crab i have some cucumber i have some avocado i put a little egg
17:49in there some
17:49kimchi you see that right now she's just flexing 100 just under five minutes so i'm going to plate
17:58first my primogi kimbap next to my primogi mayo and then my spicy pork and then the egg kimbap
18:05there's a minute and 25 seconds left so i'm going to slice up the rolls i take one of each
18:11one put it
18:12on a plate i put some salmon caviar on top of the crab one green onions with the sesame seeds
18:17on top of
18:18the beef one ten nine eight seven my dipping sauce next to it five four three two one awesome look
18:33at
18:33that man beautiful i'm just happy that i got them done like that to me that's my victory
18:42bobby ilji we'd like to introduce you to the judges first up james beard award winner and the chef
18:47owner of sly fox then two sherry park den chef owner of nuan restaurants jay lee james beard nominated
18:57chef and cookbook author adrian cheatham judges please start with the first kimbap in front of you
19:10the bulgogi roll the beef was really tender and you get that nice contrast of flavors and
19:17textures in both of them i love the dipping sauce the kochujang in there but the rice was under
19:22seasoned the sauce was a little on the spicy side but it was delicious would like to have another one
19:29please switch your plates
19:37i really love the flavors of each one the rice is cooked perfectly it's just past al dente i love
19:45it
19:45they're very homey traditional feel i think of my upbringing my childhood however if the beef had its
19:51own seasoning that really stood out the pork had its own seasoning that really stood out the egg as well
19:56should have had its own seasoning that made the egg kimbap stand out all of these sauces were delicious
20:03the rice was perfectly cooked and the sauce matched very well with it judges cast your votes
20:12chef bobby's dish was also really good and they wanted some more so i'm a little nervous
20:17good luck chef and the winner is
20:24chef lg
20:28my proudest culinary moment is today i broke out of the show and you'll see me more often
20:35the technique was superb the rice was seasoned perfect amazing dish
20:41so bobby bobby bobby you tried so hard bobby bobby it's keen bop not keen bob see you later bobbinader
20:49bobbinader bobby reno bumbaloni bumbaloni is the best one i'm ilti chum i just beat bobby play
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