Tournament of Champions - Season 7 Episode 7 - The Great 8 Are Here - video Dailymotion

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00:00:00So it's the quarterfinals night of Tournament of Champions 7.

00:00:04All right, let's go.

00:00:07And if the 32 world-class chefs who first entered the arena, 24 have already gone home.

00:00:14I'm holding back tears.

00:00:15And only eight remain.

00:00:18Keep that cheering, you guys. I can't breathe.

00:00:20Tonight, the triumphant eight heads back into battle.

00:00:23Let's go!

00:00:25And we will find out who wins each of the four divisions.

00:00:29Let her rip.

00:00:30First, our four-time finalist, the jester, Chef Jettila, takes on the bearded baller, Chef Jonathan Sawyer.

00:00:37It's crazy. Stop it.

00:00:39Next, the dragon slayer, Chef Kevin Lee, faces off against Mustache Joe, Chef Joe Sasto.

00:00:46Not today, Joe. Not today.

00:00:49Then qualifier winners, Chef Kenny Gilbert and Iron Chef Stephanie Izzard,

00:00:54by to become this season's Cinderella story.

00:00:57Yes! There it is! Yes, Steph!

00:00:59And finally, the Dumpling Mafia Queen, Chef Shirley Chung, battles Chef Ryan Voltaggio for the last spot in the semifinals.

00:01:07She's gonna be tough, but I'm tough too.

00:01:09Can you believe what's happening?

00:01:12Who will earn their place in the TOC Final Four and compete in the finale for $150,000 grand prize?

00:01:20Ladies and gentlemen, this is Tournament of Champions 7!

00:01:28Ladies and gentlemen, please welcome the finest quarterfinalists on planet Earth.

00:01:34Here they come, Chef Jettila and Chef Jonathan Sawyer, Chef Joe Sasto, Chef Kevin Lee, Chef Shirley Chung, Chef Brian

00:01:43Voltaggio, and Chef Stephanie Izzard, Chef Kenny Gilbert.

00:01:50Well then, you look different.

00:01:53I love that.

00:01:54That's right.

00:01:55That's right, because you look like people that have won two rounds of competition, or should I say three rounds

00:02:00of competition.

00:02:01Oh.

00:02:02Chef, congratulations.

00:02:03Wow.

00:02:03And now, the great eight.

00:02:05Yeah.

00:02:06It's all done.

00:02:06Woo!

00:02:09All that much closer to the belt.

00:02:11Woo!

00:02:12The title.

00:02:13Woo!

00:02:14The banner.

00:02:15It's one other thing.

00:02:16Ahem.

00:02:17Ahem.

00:02:18The $150,000 grand prize.

00:02:22Woo!

00:02:25So, are you ready to find out who's gonna battle first?

00:02:29Mm-hmm.

00:02:29Let's start off with the A division between Chef Jettila and Chef Jonathan Sawyer.

00:02:35Oh, man.

00:02:38Chef Tila, you're gonna go through that door.

00:02:40Chef Sawyer through that door.

00:02:42The rest of you, your time is coming soon.

00:02:45You're out.

00:02:46Woo!

00:02:47Get ready to do this.

00:02:49Woo!

00:02:51Why am I always the first battle?

00:02:55Okay.

00:02:56Title fight.

00:02:57Ladies and gentlemen, let's meet the first two contenders.

00:03:00We have the number four seed.

00:03:01Chef Jonathan Sawyer, who is in the quarterfinals for the first time, and seems to have found

00:03:07his TOC sweet spot.

00:03:09That's it.

00:03:11Everything led me to here.

00:03:12I am 41 months sober.

00:03:14I'm not defined by my mistakes.

00:03:16I'm defined by how many times I pick myself up and become more successful.

00:03:21Got my lucky shoes on.

00:03:24It's time to go.

00:03:25His opponent, ah, the number two seed, Chef Jettila.

00:03:30The winningest chef in this year's tournament, who is no stranger to the quarterfinals.

00:03:35You know, this year I'm working with a coach who's an ex-CIA contractor guy who deals with

00:03:41high stress situations.

00:03:43This year's really about just kind of figuring out calming my nervous system.

00:03:46Listen, Jettila's the winningest competitor in TOC history.

00:03:51Just breathing exercises.

00:03:56Very few in this arena have beaten him before, and I want to be one of those few.

00:04:01Chef, they're ready for you.

00:04:02All right, let's go.

00:04:09Are you ready to see the kickoff of the night?

00:04:12Yeah!

00:04:12Then let's light this up!

00:04:16He has opened critically acclaimed restaurants in New York, Cleveland, and Chicago.

00:04:24He was named Food & Wine's Best Beers Chef in 2010.

00:04:30And received the 2017 James Beard Award for Best Chef Great Lakes.

00:04:36And he defeated Food Network star Artie Saquera in the second round with a tiger prawn plate

00:04:41that made Judge Kenny Oranger proclaim...

00:04:44This dish is just dynamite.

00:04:47Give an explosive round of applause to the Bearded Baller!

00:04:51Yes!

00:04:52Jonathan Sawyer!

00:05:02Bearded Baller, the two wins so far in TOC 7 have been monster.

00:05:08You're jamming.

00:05:09Yeah, I'm on a hot streak right now.

00:05:10You know your opponent.

00:05:12Let's make sure everybody else does.

00:05:14His mastery of Thai and Chinese cuisine is awe-inspiring, and his knife skills, legendary.

00:05:21He has opened more than 20 restaurant concepts, broken five culinary world records,

00:05:27written three cookbooks, and has been nominated for three Emmys.

00:05:31And he defeated James Beard nominee Claudette Cepeda in the second round with a chicken curry dish.

00:05:37In 30 minutes, the flavor, the balance.

00:05:40Audience, you know him.

00:05:41You love him.

00:05:43And you gotta quit asking me about him.

00:05:45Big round of applause for the Jetster, Chef Jet Keeler!

00:06:03Jet, you're one win away from being in the final four for the fifth time.

00:06:09Ugh.

00:06:10It's just pressure.

00:06:11That's all it is.

00:06:12It's gotta go away.

00:06:12It's just one win, and then another win, and then another win.

00:06:16But you both earned this.

00:06:17And now, you two will kick it off to determine who will go into the final four.

00:06:21Time to get busy.

00:06:22Let's take it to the randomizer.

00:06:24Let's go.

00:06:24Right this way.

00:06:27Wow.

00:06:28Wow.

00:06:29Oh, boy.

00:06:30So the randomizer will determine the mandatory international elements of your dish.

00:06:35The protein, the produce, the equipment, the style, and finally, a globally inspired wild card ingredient.

00:06:43Wow.

00:06:44Just not a combination that I want right now.

00:06:46I'm gonna give you plenty of time to think about it as I spin.

00:06:51Let's go for the protein.

00:06:55This is a crazy randomizer.

00:06:58So close.

00:06:58I don't know one third of these things.

00:07:02Protein, protein, protein.

00:07:03Come on, baby.

00:07:04Oh, Rancino.

00:07:06Oh, oh, oh.

00:07:08And bok choy.

00:07:12Handheld waffle iron.

00:07:14Fresh and fried and canned ackee.

00:07:17That's not bad to work with.

00:07:19You got a lot of really good options here.

00:07:21Feel good?

00:07:23Ready, set, go.

00:07:27All right, here we go.

00:07:29Well, the randomizer definitely got harder this round.

00:07:32Way harder.

00:07:33Oh, Rancino.

00:07:34I mean, this is like the cornerstone of Mediterranean cooking.

00:07:37You go everywhere in Italy, you go everywhere in Greece, you'll find it.

00:07:40Bok choy type of Chinese cabbage.

00:07:42Super versatile.

00:07:43Can go anywhere.

00:07:44Handheld iron.

00:07:45So this is two hinged pieces.

00:07:47You pour the waffle batter in there.

00:07:48You're gonna use this over the stove.

00:07:50This is a camping waffle maker.

00:07:52Fresh and fried.

00:07:53Everything fried loves something fresh.

00:07:55This has got all kinds of play inside of it.

00:07:58Canned ackee.

00:07:59It's pretty adaptable.

00:08:01They'll be able to do some great things with it.

00:08:02It's just got to have the big mind and a big imagination of how to employ all of this,

00:08:06especially that handheld waffle iron.

00:08:10A whole bronzino requires a ton of skill and time in order to break it down.

00:08:15But that's why it's tournament champions, not tournament averages.

00:08:18Chad, did you just take my bin?

00:08:20Oh, .

00:08:20I'm so sorry.

00:08:21No worries.

00:08:22That's okay.

00:08:23I'll take those chilies.

00:08:24The first thought that comes into my mind, that's what I need to do.

00:08:27And so I'm gonna go a whole fried bronzino with ackee island sauce with crispy garnishes.

00:08:34Cook with a lot of canned ackee, Chef?

00:08:36Never.

00:08:36There's a couple of firsts happening today.

00:08:38It's a savory fruit out of West Africa, and the seeds have been removed because they're

00:08:42so toxic.

00:08:43Let's go, Jet!

00:08:44Fresh and fried.

00:08:44I love it.

00:08:45Also, whole bronzino, I mean, I have broken down in fried fish literally thousands of

00:08:51times in my career.

00:08:52That's Asian food right there, man.

00:08:53So I'm gonna do some type of whole fried fish, and then I'm gonna top it with a very light

00:08:58bok choy apple and onion salad.

00:09:01And then the waffle iron and the ackee are gonna find his way into this dish somewhere.

00:09:07Chef, how are ya?

00:09:08I'm good.

00:09:09How are you, Justin?

00:09:10Perfect.

00:09:11Let's go, let's go.

00:09:12So it wouldn't be TOC without my crack team of culinary commentators.

00:09:16That's right, Michelin-recommended chef with a PhD in deliciousness.

00:09:20The wild card himself, Chef Justin Warner, and wicked Boston restaurateur, and the TOC

00:09:263 champ herself, Chef Tiffany Faison.

00:09:28Now, Justin and Tiffany are following the chef's every move so they can faithfully present

00:09:32their dishes to the judges during the blind tasting.

00:09:35They're also joined by our roving reporter, my son, Hunter Pietti, who will be talking

00:09:39with our winners backstage, and the culinary scholar, Simon Mujandar, who will dive into

00:09:44the randomizer challenge with the judges after the competition.

00:09:48It's a big chop, Chef.

00:09:49Do you have a plan?

00:09:51Yeah, we're gonna fry whole fish.

00:09:53I love that for us.

00:09:54You know, I wanna get these fish marinated as soon as possible, giving this aggressive

00:09:58marinade the highest opportunity to just sort of penetrate the flesh of the fish.

00:10:02Jerk, Chef.

00:10:03Jerk.

00:10:04What'd you call me?

00:10:05Ah!

00:10:06I'm just honored to be here on Tournament Champion 7, because there was a moment in my

00:10:11life where I didn't know if I would ever cook again.

00:10:14There was most certainly a moment where I couldn't even look at this guy in the mirror.

00:10:17Since my sobriety, I'm living the absolute best version of my life every day now.

00:10:22But I'm not satisfied with just getting to the quarterfinals.

00:10:26That won't be enough for me this year.

00:10:27I wanna go all the way through to the finals and win everything.

00:10:30What do you got for me?

00:10:31Uh, like, the whole kitchen in the blender.

00:10:34Uh, jerk seasoning, chiyokoji, uh, sake leaves, tamarins, clam juice.

00:10:38Lime juice?

00:10:39He's gonna marinate his fish.

00:10:43No one leaves this arena happy except for one person.

00:10:47And that's who's leaving with the cash and the belt and the ring and the title.

00:10:55I need to make a sauce.

00:11:00Crab paste?

00:11:01I'm starting with Asian crab paste, which is supercharged crab bisque.

00:11:05That's what it tastes like.

00:11:06I've never worked with Aki before, so I've gotta taste it.

00:11:10Okay.

00:11:11Okay, that's not weird at all.

00:11:13There's this definite fermented sulfur flavor.

00:11:16Kind of like that hot, sour, salty, sweet from Asian cuisine.

00:11:21Thank you!

00:11:23Let's go!

00:11:24Let's get to this final four.

00:11:26The driver for this sauce is to embrace the funk of the Aki.

00:11:31That is a unique aroma.

00:11:33This Aki crab mother sauce, it's gonna be the final sauce to coat the fried filet pieces.

00:11:41It's pretty good.

00:11:43It's gonna be dressing for the bok choy crispy salad.

00:11:47Really good flavor out of this.

00:11:50And is also gonna be used to create a binder to make a rice cake in this waffle maker.

00:11:55I compete because I know there's little future Jet out there watching and going,

00:12:01that looks like me.

00:12:02I can be that guy.

00:12:05I'm gonna make crispy Aki rice with the iron.

00:12:09I don't think any of us has made rice cakes in a waffle iron before.

00:12:12Not with $150,000 on the line.

00:12:15If anyone could, chef.

00:12:16That's right.

00:12:19It's time to say some prayers and cross my fingers and hope that this works.

00:12:23Say a prayer, Uncle Jet.

00:12:24I've watched people go home on the waffle maker.

00:12:27Yuck!

00:12:31Chef Jet, Chef Jonathan, 25 minutes to go.

00:12:3425!

00:12:35Do you have a plan for the waffle iron, Chef?

00:12:37I think I'm gonna go waffle.

00:12:39I'm gonna mix in some of this Aki.

00:12:42When the randomizer gives you a waffle maker, you make waffles.

00:12:46I'm just gonna put it right in the batter.

00:12:47I actually think that's gonna go nice in there.

00:12:50This waffle is gonna be the vehicle for the judges to put together all of the fresh herbs and the

00:12:55fried fish and then enjoy it all together.

00:12:57Like a crepe on the side of a piece of fried fish.

00:13:01What's in the batter, Chef?

00:13:02Aki.

00:13:03Sugar.

00:13:03Aki.

00:13:04Aki.

00:13:05Garlic.

00:13:06Next, I really want to maximize this bok choy and I want to use it three different ways.

00:13:12First, I want to pickle the bulbs along with pickled onions.

00:13:17And then I'm gonna grill in the waffle maker the leaves after this Aki waffle is cooked.

00:13:23It's not bad.

00:13:24The raw leaves and the griddled leaves can act like a lettuce cup for each individual bite.

00:13:33Oh, hell yeah.

00:13:34I do a peek and the waffle iron rice is perfect.

00:13:38It's basically a mochi waffle with crab cakes.

00:13:41Yeah, exactly.

00:13:41That's exactly right, look at that.

00:13:43It's crispy and brown on the outside.

00:13:44It's really working.

00:13:49In a lot of Asian cultures, showing the whole fish is symbolic of good luck, of prosperity.

00:13:56I need four fillets.

00:13:57And I also think it gives amazing visual impact to this dish.

00:14:02So then you're gonna take the carcass, the whole thing, the head and all, fry it?

00:14:06Yeah.

00:14:07Jonathan Sawyer's a fantastic chef.

00:14:09He's been through a lot in life and I think that grit definitely shows in his cooking.

00:14:14But I've done a lot more competition cooking and it's just a little different.

00:14:18So, I mean, my edge today is doing this a lot.

00:14:22I have been close too many times.

00:14:24We gotta put this one to bed, guys.

00:14:25It's time to take it home.

00:14:31I really love this marinade.

00:14:33Listen, when you're against Jet Tila in this arena, you have to go high risk, high reward.

00:14:37Just a regular humdrum plate of food isn't going to be this champion.

00:14:42We're gonna start a tamarind sauce with this ackee.

00:14:46I really want to add a lot of flavor into this island sauce.

00:14:51So I use jerk paste, I use garlic, I use ginger, tamarind and fresh lime.

00:14:57Oh, that's gonna be awesome.

00:14:58I'm really happy with how complex this island sauce is.

00:15:02And I want to use the ackee fruit one more time.

00:15:05All that's gonna get blended with a little bit of clam juice.

00:15:09I've won James Beard awards, I've written cookbooks, I've fathered children, I've opened restaurants.

00:15:14Ooh, I love that one.

00:15:15But the hill I've never climbed is TOC.

00:15:18The championship that I want more than anything else is TOC.

00:15:22And I'm here to prove it.

00:15:24This is the final 10 minutes, 10 to go.

00:15:29I come from the school of you gotta hit each item on the randomizer twice.

00:15:33So I'm gonna use the bok choy two ways.

00:15:34I'm gonna slice the big bok choy and the little bok choy into thin strips, into chiffonade is what we

00:15:39call it.

00:15:39And I'm going to warm some of that for the base of the plate.

00:15:44Chef, where's the sauce gonna go?

00:15:45Sauce is gonna go onto this bok choy stir fry.

00:15:48And then for the fresh bok choy salad, green apple, onion, because it is fried and fresh.

00:15:57I make a dressing of ackee crab fat mother sauce and add chili crisp, lime juice, sugar.

00:16:05Wasting movement.

00:16:07Ackee dressing.

00:16:09I have been final four, four times, but it would mean the world to me to share this belt

00:16:16in this win with everyone that's been on Team Tila for seven years now.

00:16:23Four minutes, four to go.

00:16:25I think ackee fruit waffles turned out awesome.

00:16:28I'm really happy with how golden brown delicious they are on the outside.

00:16:31Really what I was looking for.

00:16:33I'm gonna plate all of the fresh components of the fried fish plate first.

00:16:37Pickled bok choy and that ackee fruit waffle.

00:16:42I'm gonna put the waffle iron griddled choy right next to the waffle.

00:16:47And over top of my fried fish goes the island sauce.

00:16:50That jerk and ackee and tamarind seasoning.

00:16:54I like the plate of food I made.

00:16:56I trust my flavors.

00:16:58I really hope it's enough to win though.

00:17:02Two minutes.

00:17:03I need to start with my show stopper, which is my bronzino carcass.

00:17:07Almost like a little bowl to kind of force everything in the middle.

00:17:13Now I'm not trying to make a perfect waffle shape ackee rice cake.

00:17:17I'm going for the crispiness and the doneness of the rice.

00:17:21I actually roll the fillets in that mother sauce.

00:17:27And I'm trying to build height and some color interest.

00:17:31And I want to arrange this so they see bok choy pieces immediately.

00:17:36This dish will wow in its flavor and its textural variance.

00:17:40I love this dish.

00:17:43Five, four, three, two, one.

00:17:49What a battle.

00:17:51Wow.

00:17:52What are these two going into the final four?

00:17:59Whoo.

00:18:03Holy moly.

00:18:04I think I nailed it.

00:18:08Jonathan's awesome.

00:18:09We'll see.

00:18:12This is the hardest round of cooking I've ever had in tournament champions.

00:18:15No one has any idea what kind of just adrenaline burn these cooks are.

00:18:21Ladies and gentlemen, the judges have been waiting patiently in their trailers.

00:18:25And wait till you see who's here tonight.

00:18:27First, one of the most celebrated titans on Bobby's triple threat.

00:18:32A Top Chef winner and the champion of the very first TOC, Brooke Williamson.

00:18:40Wow.

00:18:41No way.

00:18:43Acclaimed executive chef and winner of Top Chef season 12 and TOC four champ herself,

00:18:50Chef Mei Lin.

00:18:53Wow.

00:18:54Yes, yes, yes.

00:18:55I like this.

00:18:56I like this.

00:18:57This is one of my faves.

00:19:00James Beard Award winner, legendary Southern California restaurateur, and the recipient of

00:19:05the coveted Julia Child Award, Chef Susan Finnegar.

00:19:11I love Susan Finnegar.

00:19:13This is so great.

00:19:15Yeah.

00:19:16What a great family.

00:19:17Babe, it's great to be here.

00:19:18Here we are into the quarterfinals.

00:19:21The Chefs Tonight for the randomizer.

00:19:22The protein was whole branzino.

00:19:24Produce was bok choy.

00:19:27Equipment was handheld waffle iron.

00:19:29Style was fresh and fried.

00:19:31And wild card ingredient was the canned aki.

00:19:34And here to give you the first breakdown is the culinary connoisseur, Justin Warner.

00:19:39Looking for nods and oohs.

00:19:41Judges, before you is deep fried whole branzino accompanied by crispy aki mochi rice, which

00:19:47was cooked in the handheld waffle maker.

00:19:49And bok choy two ways.

00:19:51The whole branzino fried and then tossed in aki crab fat sauce.

00:19:55The bok choy first was tossed as a chiffonade in the apple and red onion salad with the

00:20:00aki vinaigrette.

00:20:01From there as a sauté, some wilted bok choy.

00:20:07Tell me how delicious this is.

00:20:10Whoever the chef is, they did an incredible amount of work in the amount of time that they

00:20:15had to break down a whole branzino, utilize both the flesh and the bones.

00:20:21The presentation, incredible.

00:20:24Yes!

00:20:25We're smart.

00:20:27The rice, incredibly crispy.

00:20:29I just wish I saw a little bit more bok choy.

00:20:31Okay.

00:20:32Otherwise, it's an incredible dish.

00:20:34Yeah!

00:20:35Incredible.

00:20:37Chef Susan.

00:20:37Keep it going, Susan.

00:20:39Exactly.

00:20:39Branzino, I think, is one of the most difficult fish to cook because it's so delicate.

00:20:45A great job.

00:20:46I love the rice.

00:20:48That also works really well.

00:20:50But the bok choy, the fresh part of that, I'm struggling with.

00:20:54I wish there would have been more of that slaw.

00:20:56I feel, I felt that at the end.

00:21:00Aki crab fat sauce.

00:21:01It's, it's beautiful.

00:21:03Brooke ate the whole plate.

00:21:04I think that iron gave it a really great texture in terms of like sticky crispiness.

00:21:10Yes.

00:21:11I just want a little bit more freshness.

00:21:13Okay.

00:21:14Okay.

00:21:15I can live with that.

00:21:16Yeah.

00:21:17Thank you very much, judges.

00:21:18Your scorecards are in front of you.

00:21:2050 points in the taste, 40 points in the use of the randomizer, and 10 for the presentation.

00:21:27I am optimistic.

00:21:30It's not slam dunk, Phil.

00:21:31This is not a slam dunk situation.

00:21:34Who knows?

00:21:35Who knows, right?

00:21:36All right.

00:21:37Judges here to present the second chef's dish.

00:21:40Chef Tiffany Paison.

00:21:41Culinary queens in front of you.

00:21:43We have island style fried whole bronzino with an aki waffle and island spice sauce.

00:21:49Celebration of bok choy and fresh garnishes.

00:21:51The bronzino was remained entirely intact and seasoned with a blend of shio koji jerk marinade.

00:21:57The waffles constructed with aki brown butter.

00:22:00The bulbs of the bok choy were pickled.

00:22:02Fresh leaves are on the side of the plate allowing you to eat it lettuce cup style if you would

00:22:06like.

00:22:07They were also handheld waffle roasted in brown butter.

00:22:10This is the worst.

00:22:12Worst part of the whole show.

00:22:14Going into this direction and going Caribbean was such a smart choice because aki is the national fruit of Jamaica.

00:22:24The jerk paste was delicious in its own right, but it didn't really season the flesh of the fish.

00:22:31There was a little bit of a mishap.

00:22:33I love the use of the bok choy and utilizing the leaves for the lettuce wrap.

00:22:41Yes.

00:22:41I love this aki waffle.

00:22:43I think this is a very obvious representation of the tool and I taste the aki sort of in a

00:22:49way that I haven't.

00:22:50I think they like the dish.

00:22:51So bad news so far.

00:22:53So good.

00:22:55I'm struggling a little bit with the paste on top of the fish because it's destroyed the texture of the

00:23:01outside of that crispy fish a little bit.

00:23:03Destroyed.

00:23:04It feels a little bit heavy and weighted.

00:23:07Okay.

00:23:08On the fish I agree completely with Brooke.

00:23:11The paste is delicious just you lose the crispness.

00:23:16Flavor wise I think with the pickled bok choy, the fresh bok choy leaves, the use of the aki is

00:23:22really perfect.

00:23:24On the whole very interesting.

00:23:26Thank you chef.

00:23:27We have 50 points available on the taste.

00:23:2940 points in the use of the randomizer and 10 for the plating.

00:23:32I mean high risk high reward dish.

00:23:35You know.

00:23:35I'm not I'm not convinced that one on that one.

00:23:37I feel good but I'm not convinced.

00:23:39Well if they're ready for this, what's right?

00:23:41Oh let's go.

00:23:43Ladies and gentlemen, let's bring it back in.

00:23:46Chef Jonathan Sawyer.

00:23:48Chef Gentila.

00:23:53Let's hug it out this time.

00:23:54It was very quick.

00:23:56It was an honor and a pleasure to watch you cook.

00:23:59Creative menus, dynamite presentation, and ladies and gentlemen, we have a one point difference.

00:24:05Oh.

00:24:05Stop it.

00:24:06The difference of 79 to 78.

00:24:09That's crazy.

00:24:12The winner of the battle for the A division title between Chef Gentila and Chef Jonathan Sawyer is.

00:24:22The winner of the battle for the A division title is.

00:24:34Chef Jonathan.

00:24:48Some of the best cooking I've seen you do.

00:24:50And to see you leaving right now is breaking everybody's heart.

00:24:55Fantastic job.

00:24:56We're going to miss you.

00:24:57But thank you for such a fantastic display.

00:25:00You're one of a kind brother.

00:25:01Thank you for the opportunity.

00:25:02Love you man.

00:25:03I love you.

00:25:03Love you.

00:25:04Love you brother.

00:25:05Go get it.

00:25:15One point.

00:25:16That's what it is though.

00:25:18So I'll be back.

00:25:19Yeah.

00:25:20You can run, but you cannot hide.

00:25:23Because Jett Tila is on a war path.

00:25:26And this is his fifth time in the final four.

00:25:31You will either go up against Joe Sasko or Kevin Lee.

00:25:36How about no matter what, it's destruction time for me.

00:25:39I'm here to go all the way.

00:25:41Congratulations, Jett Tila!

00:25:42Woo!

00:25:42Final Four!

00:25:44Thank you very much everybody.

00:25:45Thank you so much.

00:25:47Yeah!

00:25:47Thank you for all your support.

00:25:51Oh my God.

00:25:53I can't believe it.

00:25:54Very close battle, but congratulations.

00:25:56I heard that you're doing something, okay, to mitigate pre-battle anxiety, the pressure.

00:26:01I have a coach this year who's ex-Special Forces, a CAA contractor, and he trains soldiers

00:26:07how to deal with high stress situations.

00:26:09Right.

00:26:09I should take that breath, slow it down, and try to find the flow.

00:26:12So it's actually working.

00:26:13Amen.

00:26:13That's a great strategy.

00:26:14Well, let's see what happens, brother.

00:26:15We'll continue with that.

00:26:16I'll see you in the final four, brother.

00:26:17All right.

00:26:18Thanks, man.

00:26:18Congratulations.

00:26:19Ladies and gentlemen, was that exciting or what?

00:26:22Are you ready for our next two opponents?

00:26:26We have the number five seed, Chef Joe Sasto, who has reached the quarterfinals for the

00:26:32second year in a row, but has never been to the semifinals.

00:26:36You had a good luck apron today.

00:26:38I'm most recently married.

00:26:40The mustache is officially off the market, and $150,000 could go a long way for starting

00:26:46my family.

00:26:47I've taken out some really challenging competitors.

00:26:50We're about to add Lee to the list, maybe.

00:26:52His opponent, the number three seed, Chef Kevin Lee, who has taken down powerful opponents

00:26:58in the past and is also trying to crack the final four for the first time.

00:27:03I've been here twice before, losing to Antonio Lofaso.

00:27:07I've been ready for this since the last season ended.

00:27:10I've got to live up to that name, the Dragon Slayer.

00:27:13Kevin Lee, him and I are very similar, despite how different we may look.

00:27:18We're both really good at playing the game, but neither one of us knows what it feels like.

00:27:22To get to the final four.

00:27:24Not today, Joe.

00:27:26Not today.

00:27:27All right, Chef.

00:27:28They're ready for you.

00:27:28Let's go.

00:27:34Are you ready to see these gourmet gladiators get after it?

00:27:38Then let's light it up.

00:27:41He worked his way up the ranks in Michelin-starred kitchens.

00:27:44He has won Chopped, Chef Grudge Match, and Triple G.

00:27:49His unorthodox guide to Italian cooking, Breaking the Rules, was named one of the best cookbooks

00:27:55of fall 2025 by Bon Appetit and Epicurious.

00:27:59And he defeated culinary icon Lorena Garcia in the second round with a dish that Jeffrey

00:28:06Zakarian called.

00:28:07Just an exquisite plate.

00:28:09The flavor's delicious.

00:28:10It's Chef Joe Zasto!

00:28:16Yeah, yeah, yeah, yeah, yeah, yeah!

00:28:22Welcome to the quarterfinals.

00:28:24This is a big deal.

00:28:25You are on the verge, my friend, to something you haven't touched yet.

00:28:29In the past, I was always focused on the opponent.

00:28:32This year, I'm keeping it all focused on me.

00:28:35But so is your opponent.

00:28:39He owns two top-rated restaurants in Oklahoma City, including his newest steakhouse, Mott,

00:28:46which is Korean for flavor.

00:28:52He was a James Beard Award semifinalist for Best Chef Southwest in 2025.

00:28:57And in the second round, he scored an upset victory

00:29:01against three-time semifinalist, Chef Britt Rossigno,

00:29:05with a country-fried steak that moved Judge Kenny Orger to say,

00:29:09I applaud this, Chef.

00:29:11Ladies and gentlemen, fired up for the Dragon Slayer,

00:29:15Chef Kevin Lee!

00:29:21Let's go!

00:29:28Woo!

00:29:29Pleasure to have you, Chef.

00:29:31We've seen you on fire all through the competition.

00:29:33What's been going on in the Dragon Slayer's head that is different in TOC 7 than in the past?

00:29:38I think I've proven to myself I belong with the great chefs, and I feel like I have a chance

00:29:43now.

00:29:43Chefs, let's take it to the randomizer right this way.

00:29:48Wonderful!

00:29:49Wow!

00:29:49Wonderful!

00:29:51I think it's pretty wonderful.

00:29:53That's if you like to watch competition and people sweat.

00:29:56Let's get after it, gentlemen!

00:29:57Here we go!

00:30:02Come on.

00:30:03Be nice to me.

00:30:05Duck.

00:30:05Squab.

00:30:06Duck.

00:30:06Squab.

00:30:07Pork collar.

00:30:09Pork collar.

00:30:10I love the pork collar.

00:30:11Manzano peppers.

00:30:14Canole tubes.

00:30:15Sweet and spicy.

00:30:18You're welcome.

00:30:20And quince.

00:30:2340 minutes.

00:30:24Starts now.

00:30:26They're out!

00:30:27Yeah!

00:30:29Pork collar.

00:30:30I love the pork collar.

00:30:31A good amount of fat.

00:30:32Usually it gets slow cooked or cured.

00:30:34Manzano peppers.

00:30:35A fruity but spicy pepper.

00:30:37Delicious.

00:30:38Cannoli tubes are metal tubes.

00:30:39It usually has a good amount of fat.

00:30:40So you wrap raw pasta or raw dough around.

00:30:43And deep fry to make the cannoli shells sweet and spicy.

00:30:47We all kind of know what this is.

00:30:48Quince.

00:30:49A pear-shaped fruit.

00:30:51Usually cooked down to make into sauces or jams.

00:30:54Quince is used a lot for that.

00:30:57What is the most predominant flavor in Korean cuisine?

00:31:01Sweet and spicy.

00:31:03I mean, this is just a God's gift to me.

00:31:06So I want to really show off my Korean heritage culture.

00:31:09Spicy pork is one of my favorite dishes in Korean cuisine

00:31:13that my mom used to make for me all the time.

00:31:16So I'm making a gochujang glazed pork collar steak

00:31:19with kimchi fried rice cannoli

00:31:22with a spicy apple quince butter.

00:31:26Hi, Chef.

00:31:28What's going on, Tiff?

00:31:30Maybe.

00:31:31I think Chinese takeout

00:31:33is going to be my inspiration here today.

00:31:35I love sweet and sour pork.

00:31:37And you know what's very similar to sweet and sour pork?

00:31:40Sweet and spicy pork.

00:31:42Here we go.

00:31:43Ciao. Good to see you.

00:31:44Hey.

00:31:45And so I'm thinking of doing a sweet and spicy quince glazed pork collar

00:31:51and a pork and brown butter quince gochujang cannoli.

00:31:55When the randomizer gives you cannoli bolts,

00:31:57you have to make cannolis.

00:31:59But I don't love spicy food.

00:32:01So this might be a challenge for me to balance the heat and the sweet.

00:32:05Sweet and spicy.

00:32:06How's it going, Justin?

00:32:07Perfect.

00:32:08And you?

00:32:09So good.

00:32:10Do you cook with a lot of quince?

00:32:12No, you know, we don't cook a lot with quince.

00:32:15I think out of everything in the randomizer,

00:32:17quince is probably giving me the biggest curveball.

00:32:20But pork works really well with apple.

00:32:25So I think I can do a fun play on like a quince apple butter

00:32:28that's sweet and spicy to play this randomizer.

00:32:32Chef Kevin pulled a really smart move.

00:32:34He went and found a habanero pepper.

00:32:36It is the same color as the manzano pepper.

00:32:38So if we're talking about sweet and spicy,

00:32:40that's a great way to get this apple butter spicy.

00:32:43Now that's some spicy and apple sauce.

00:32:46I think it's going to be a lazy apple bone.

00:32:51We're dispatching of the quince currently.

00:32:54What's this going to be, Chef?

00:32:56Quince glaze.

00:32:57I'm making like sweet and spicy quince glaze pork steaks.

00:33:01Got it.

00:33:01Quince.

00:33:02Of all the wild cards, I'm happy with this.

00:33:04I love quince.

00:33:05I've worked a lot with quince.

00:33:06I've worked at a restaurant called Quince.

00:33:10What a coincidence.

00:33:12Next, time for a classic pickle.

00:33:14That's when I realized the cannoli tube

00:33:16kind of looks like a vegetable punch.

00:33:19I can cut out my pickles with the cannoli tube

00:33:24and tick off another box on that randomizer.

00:33:27Pickled quince, pickled peppers.

00:33:29I'm going to make a nice fresh salad with that

00:33:31just to brighten up the dish.

00:33:34I mean, the name of the game here is use the randomizer

00:33:37as many times as possible.

00:33:39Check, check.

00:33:41$150,000 is a big bag.

00:33:44And if you could come into this arena and win the whole thing,

00:33:48there's no question you're one of the culinary greats.

00:33:52And that's what I'm here to do.

00:33:56So what do we have here?

00:33:57Chef Kevin Lee and Joe Sasso are both laser-focused

00:34:01on winning this second-round battle.

00:34:03Chef, 25 to go.

00:34:04Can you believe what's happening?

00:34:08I'm making a gochujang glaze.

00:34:11We knew this was coming.

00:34:13Pork-colored steak.

00:34:16You know what's sweet and spicy, Tiffany?

00:34:18Gochujang, Chef Kevin.

00:34:19Gochujang is sweet and spicy.

00:34:21I saw in his shave kit he had gochujang toothpaste.

00:34:24This marinade is going to be the key component

00:34:27to this dish being sweet and spicy.

00:34:30I'm also adding a little bit of the manzano peppers in there

00:34:33to add a nice little kick.

00:34:3620 minutes!

00:34:39Pork-colored is one of those things

00:34:40you've got to cook it perfectly to medium

00:34:42because of the fat content in the steak.

00:34:44If you cook it to about a minute rare,

00:34:46it's going to be way too chewy.

00:34:48Going out, that would hurt.

00:34:49I didn't come here just to get to the grade eight.

00:34:51I didn't come here just to get to the final four.

00:34:54I came here to actually win this thing.

00:35:00Now I need to focus on this pork

00:35:02to make those pork-collar steaks.

00:35:04But first, we've got a knockout filling

00:35:06for my cannoli egg roll.

00:35:07Where does that time go?

00:35:09I don't have time to sear off all the sides of the pork,

00:35:12but I want that caramelized flavor.

00:35:14The quickest way to do that

00:35:16is to throw them in the fryer.

00:35:20I spent over a decade in Michelin star kitchens,

00:35:24really honing my craft

00:35:25and giving myself fundamental

00:35:27French and Italian techniques,

00:35:30mini cannolis,

00:35:32that now I carry with me

00:35:33like a huge bag of tricks.

00:35:36This collar that's been cooking,

00:35:38it's tender, it's juicy.

00:35:39It's gonna make the perfect filling

00:35:41for these cannoli egg rolls.

00:35:42And now here I am.

00:35:44This is my fifth year of TOC.

00:35:46And every year I make it a little further

00:35:48than the year before.

00:35:50So, if everything trends according to plan,

00:35:53I'm making it to the finale, baby.

00:35:58All right, here we go.

00:36:01Chives in lieu of chocolate chips.

00:36:03Brilliant.

00:36:06Pork collar steak is delicious

00:36:08and tender and juicy.

00:36:10Right now is the time for that little

00:36:11kimchi fried rice cannoli.

00:36:13Little grind.

00:36:15Let's get a quince.

00:36:16Yep, why just grind the pork?

00:36:18Grind all your aromatics

00:36:18and really incorporating the rest of the flavors

00:36:20into the ground pork.

00:36:22That nice pork fat.

00:36:24Sweet.

00:36:24Growing up, I was a competitive golfer.

00:36:27I thought golf was always going to be my path.

00:36:29But I found cooking.

00:36:31Then, two years ago,

00:36:32I showed up in the scene

00:36:33as the unknown qualifier.

00:36:36I was just happy to be amongst these great chefs.

00:36:39Fold it into the rice.

00:36:41Yes.

00:36:42From TOC5, being in the rock bottom in my career,

00:36:46having a failing restaurant.

00:36:47Rolling with cannoli.

00:36:49To fast forward two years later,

00:36:51having two Korean steakhouses under my belt now.

00:36:56And being in the quarterfinals,

00:36:58cooking the best I have ever been cooking,

00:37:00I'm feeling great that I can actually win this thing this season.

00:37:05Everybody likes a crispy fried rice.

00:37:09I'm putting chives on both ends.

00:37:11You know, like a cannoli.

00:37:13That's cute.

00:37:1510 minutes, 10 to go.

00:37:17Once those pork holler steaks have been marinating,

00:37:20I get them into a hot skillet with rendered pork fat.

00:37:24Nothing like cooking pork in pork, baby.

00:37:27I want to make a quince sweet and spicy glaze.

00:37:30I get some quince, water, garlic, chilies, vinegar,

00:37:33all in a pot and start cooking down.

00:37:35And then we're going to want this manzano pepper.

00:37:38To bring a little heat, a little sweet,

00:37:39I want to add that to my quince puree glaze.

00:37:43Brush.

00:37:45Five and a half minutes, five and a half.

00:37:48Five and a half.

00:37:53To plate this dish,

00:37:54I'm laying a little bit of the quince apple butter

00:37:57on the side of the plate

00:37:58with the perfectly constructed kimchi pork cannoli

00:38:02on top of the crispy kimchi fried rice.

00:38:05I can't use Antonia as my excuse

00:38:08for not moving on from the quarterfinals this time.

00:38:11Joe, this time, you're going to have to get out of my way.

00:38:16Two minutes.

00:38:18This competition comes down to one or two points always.

00:38:22And plating is 10 of those points.

00:38:24So every little detail counts.

00:38:26I have my pickled peppers and quince

00:38:28and my pork and brown butter quince gojujang egg roll.

00:38:34I want this so bad because I've been dreaming about it

00:38:38for seven years.

00:38:40I want to feel the final four.

00:38:42Five, four, three, two, one.

00:38:47Done.

00:38:49Crazy battle.

00:38:51Chef Joe, Chef Kevin, job well done.

00:38:55Go ahead and bring the judges in, please.

00:39:00Let's go.

00:39:03They're like little things I wish I had done differently.

00:39:05I wish I had more time for.

00:39:06Joe's a great chef.

00:39:07So, of course, I'm a little, you know, scared.

00:39:10But, you know, this is TOC.

00:39:11There is no easy path to that belt.

00:39:15Ladies and gentlemen,

00:39:16please welcome back our amazing judges,

00:39:18TOC One champ, Chef Brooke Williamson.

00:39:21What?

00:39:23TOC Four champ, Chef Mei Lin.

00:39:26And Mei, wow, the champs are back.

00:39:31And James Beard Award winner, Chef Susan Feniger.

00:39:35Wow.

00:39:37Judges, the randomizer giveth.

00:39:40Protein tonight is pork collar.

00:39:42The produce was the manzano pepper.

00:39:44The equipment needed to be used was, of course,

00:39:46the wonderful cannoli tube.

00:39:48Style was sweet and spicy.

00:39:50And the wild card ingredient,

00:39:52who doesn't love some quince?

00:39:53And who also doesn't love our TOC champ?

00:39:56Tiffany face on.

00:39:58Holy cannoli.

00:40:00This is manzano glazed and grilled pork collar steak

00:40:03with kimchi manzano pork fried rice cannoli

00:40:07and a quince and manzano pepper butter.

00:40:09Then the pork collar was ground with some quince

00:40:12and then fashioned into the pork fried rice.

00:40:16He ground the pork?

00:40:18Wow.

00:40:20Delicious.

00:40:21Really delicious.

00:40:24The pork is cooked really perfect.

00:40:26The only thing I could say is maybe the quince puree

00:40:29could be toned down a tiny bit.

00:40:31And I like spice.

00:40:33I'll take that.

00:40:34Everything on this plate is sweet and spicy.

00:40:37Yes.

00:40:37The quichon on the pork collar was to perfection.

00:40:42I have no notes.

00:40:44Oh!

00:40:45May!

00:40:46I love you!

00:40:48The stuffed cannoli was a really smart move.

00:40:51But I also feel like that quince puree

00:40:53is a little overpoweringly spicy for me.

00:40:57Judges, thank you very much.

00:40:58Scorecards are in front of you.

00:40:5950 points available in taste,

00:41:0140 in the use of the randomizer,

00:41:03and 10 for plating.

00:41:03I'll take it.

00:41:05Damn.

00:41:08Ladies and gentlemen, Chef Justin.

00:41:12Judges, our chef calls this sweet and spicy quince

00:41:15glazed pork collar.

00:41:16The pork collar was diced and became the filling

00:41:19of the wonton wrapper cannoli.

00:41:21The manzano pepper was punched using the cannoli tube,

00:41:25which you will see as sweet and spicy pickles.

00:41:27Finally, the steak portion of the pork collar

00:41:30was brushed with quince and then sliced for you.

00:41:35Anything can happen.

00:41:36I actually really appreciate all of these vegetables

00:41:39on the plate.

00:41:40I love the crunch of those peppers.

00:41:42I mean, this is a completely different rendition

00:41:44of the same ingredients.

00:41:47I really appreciate the gameplay

00:41:49and the usage of the cannoli tube to punch out vegetables.

00:41:53I think that's so smart.

00:41:57That's smart.

00:41:58My pork collar is slightly undercooked in the center,

00:42:02but ultimately, I feel like this is a fine dining chef

00:42:06that came to play.

00:42:08The quince got used a little bit more in this,

00:42:11which I think was great.

00:42:12And the use of the cannoli tube works really well.

00:42:16Very interesting.

00:42:19Judges, thank you very much.

00:42:21Scorecards in front of you again.

00:42:23I agree with everything they said.

00:42:25That's why I love judges that are also competitors

00:42:28and champions.

00:42:30It's gonna be close.

00:42:32At the end of the day,

00:42:33I feel like I had a pretty good cook.

00:42:35All right, chef.

00:42:36They're ready for you.

00:42:37Let's go.

00:42:41Ladies and gentlemen, let's welcome back

00:42:43Chef Joe Sesto!

00:42:45Chef Kevin Lee!

00:42:51Gentlemen, there was so much great cookery,

00:42:54so ironic to me that both of you used the cannoli shells

00:42:57in the same way.

00:42:58A tremendous amount of work done.

00:42:59And here are the scores.

00:43:01One chef scored a 76.

00:43:05The other chef scored 84.

00:43:08Ladies and gentlemen,

00:43:09the winner of the battle for the B Division title

00:43:12between Chef Joe Sesto

00:43:14and Chef Kevin Lee is...

00:43:21The winner of the battle for the B Division title is...

00:43:33Congratulations, Kevin Lee!

00:43:35It's an honor.

00:43:36It's true honor.

00:43:41We love watching Joe compete.

00:43:43I love his mind of creativity.

00:43:48Mustache Joe, Joe Sesto.

00:43:57Kevin doesn't miss, you know?

00:43:59I think he's going to win this whole thing.

00:44:01I hope he wins this whole thing.

00:44:03He deserves it.

00:44:04Congratulations.

00:44:05You are in the final four.

00:44:09Well done!

00:44:13Tell you, look at this.

00:44:14Uncle Jack is one of the best.

00:44:17You know, we actually just won against each other

00:44:19on TLC Christmas in the final four.

00:44:22I lost by one point,

00:44:24but this time, I'm getting my revenge.

00:44:27Get to the finals.

00:44:29That's the optimism and the attitude you're going to need.

00:44:32Dragon Slayer, Kevin Lee.

00:44:34Let's go!

00:44:39On to the next.

00:44:41Whoa, how are you feeling, brother?

00:44:42That was amazing out there.

00:44:44I feel great.

00:44:45You know, I just want to keep cooking.

00:44:46Two more cooks.

00:44:47Two more cooks, all you need.

00:44:48Two more!

00:44:49Keep doing what you're doing, man.

00:44:50Absolutely.

00:44:50Thank you, Chef.

00:44:51Thank you, Hunter.

00:44:51We'll see you in the final quarter.

00:44:52I think what really came out of this

00:44:54was if you undercook the protein that badly,

00:44:58you're not going to win.

00:45:00This felt to me like an issue of time management.

00:45:03I feel like this chef didn't have enough time to taste.

00:45:06Are you ready to meet our next two kitchen combatants?

00:45:11We have two culinary powerhouses

00:45:14who came all the way from the qualifiers

00:45:17to the final eight,

00:45:18something we've never seen before.

00:45:20The number eight seed, Chef Kenny Gilbert,

00:45:23has scored major upsets

00:45:24against the number one seed and a number four seed.

00:45:27He's hoping to go from the underdog to champ

00:45:31in his first season on TOC.

00:45:33It's about to go down.

00:45:36For me, legacy, it means the world to me.

00:45:38I want to see me up in the Raptors

00:45:40so that my kids and my grandkids can say,

00:45:44wow, look at what my dad is now.

00:45:45It will mean the world to me

00:45:47to get to the next round.

00:45:48His opponent is the number seven seed,

00:45:51Chef Stephanie Izard, the comeback kid,

00:45:53who fought her way back into the bracket

00:45:55through the qualifiers

00:45:56and is hoping to get to the final four

00:45:59with a win tonight.

00:46:00A win in the third round

00:46:01and making it to the final four,

00:46:02that would just be like,

00:46:04you know, I've walked away

00:46:05from Tournament of Champions.

00:46:06Sad for years, you know,

00:46:08but I feel really dang good to win today.

00:46:10All right, Chef, they're ready for you.

00:46:11All right, let's do this.

00:46:12Let's do it.

00:46:16Are you ready for another

00:46:18dish versus dish dust-up?

00:46:21Let's line it up!

00:46:26He worked his way up to Chef de Cuisine

00:46:28of the Ritz-Carlton at the age of 23,

00:46:30helping secure the AAA Five Diamond Award for the hotel.

00:46:34He went on to serve as executive chef

00:46:36at some of the most prestigious resorts

00:46:38in America and the Caribbean.

00:46:40He is cooked for the Sports Illustrated Super Bowl party,

00:46:43the G8 Summit, and Oprah.

00:46:46He entered the tournament with a qualifier's win,

00:46:50took down top-seeded culinary icon,

00:46:52Sanchez, in the first round

00:46:54and earned the highest score

00:46:57of the second round with a 91.

00:46:59Give a big welcome

00:47:01to the Beast of the Kitchen,

00:47:03Chef Kenny Gilbert!

00:47:17Congratulations.

00:47:18It's been win after win,

00:47:19and it's not been just a close win.

00:47:21I mean, he's won.

00:47:22This determination that you have

00:47:24shows up on the plate every time.

00:47:26Chef, good luck.

00:47:27Thank you, appreciate you.

00:47:28Great to have you.

00:47:30And I say good luck

00:47:31because it would always help,

00:47:33especially going up against this opponent.

00:47:36As a kid, she and her sister

00:47:37would transform the living room

00:47:39into a dining room to play restaurant.

00:47:42And now she has seven acclaimed restaurants

00:47:44from the Great Lakes to the West Coast.

00:47:47She's a James Beard Award winner

00:47:49for Best Chef's Great Lakes

00:47:51and the only person to ever earn the titles

00:47:54of both Top Chef and Iron Chef.

00:47:59Now, after suffering a few first-round losses

00:48:02on past TOCs,

00:48:04she came back with a vengeance.

00:48:05Taking down Lee-Ann Wong in the first round

00:48:08and Chef Marcel Digneron in the second round

00:48:10with a dish that Judge Hubert Keller called.

00:48:13Pretty spectacular.

00:48:14Give it up for the GOAT,

00:48:17Iron Chef Stephanie Eisen!

00:48:34No smile, just this.

00:48:36I'm going to take you down

00:48:38and beat you up in an alley.

00:48:40Well, chefs,

00:48:41let's take it to the randomizer right this way.

00:48:47Oh-kee-do-kee.

00:48:49Here we go.

00:48:50Go for the proteins.

00:48:51Oh-kee-do-kee.

00:48:59Here we go.

00:49:00Squid, duck.

00:49:02Hold up.

00:49:03Hold up now.

00:49:05Graffiti eggplant, vegetable sheeter,

00:49:09liquid and solid,

00:49:11and bananas.

00:49:13I mean, you had me

00:49:14until you got to bananas.

00:49:16That's bananas.

00:49:17That is bananas.

00:49:18You guys can go find them.

00:49:19Go.

00:49:19You can go bananas.

00:49:22Ooh.

00:49:22All right.

00:49:23That was just like a straight-up GOAT.

00:49:24I love the whole duck.

00:49:25Probably going to work with the breast,

00:49:26most likely,

00:49:27but using the fat from the duck

00:49:29and rendering that down

00:49:29will be awesome.

00:49:30Graffiti eggplant,

00:49:31also known as Sicilian eggplant.

00:49:33It's less bitter,

00:49:33less seeds than classic eggplant.

00:49:35Vegetable sheeter,

00:49:36this is used a lot in Japan.

00:49:37They create sheets of cucumber

00:49:38and then make the maki rolls sushi out of it.

00:49:41Liquid and solid,

00:49:42essentially,

00:49:42it's like making two dishes.

00:49:44And then bananas.

00:49:45There's over 1,000 varieties of bananas.

00:49:47There's a good little tidbit.

00:49:48You'll sleep better knowing that.

00:49:50Peeled garlic.

00:49:51Oh, hold up.

00:49:52This is really great protein.

00:49:53You've got fat.

00:49:54You've got a breast.

00:49:55You've got legs.

00:49:56This eggplant looks big enough

00:49:57that it could maybe fit

00:49:58into this vegetable slicer

00:49:59and do a version of a roll of tea

00:50:01and make a duck farce

00:50:02that can go inside of the eggplant.

00:50:04This is very heavy.

00:50:06There's only a few women left.

00:50:08Myself and Shirley,

00:50:09one of us has to keep this alive.

00:50:11I would like that to be me.

00:50:12Hi, chef.

00:50:12Hi.

00:50:14When I look at this randomizer,

00:50:16I immediately go to Style Cook,

00:50:18liquid and solid.

00:50:20Welcome back, chef.

00:50:21From there,

00:50:22everything else are components

00:50:23to make that dish come alive.

00:50:26And so,

00:50:27I immediately think kimchi soup.

00:50:29You know,

00:50:29Stephanie Izar,

00:50:30she's a legend.

00:50:31She's been doing it

00:50:32just as long as I have.

00:50:33But I didn't come here

00:50:34to play games.

00:50:35I'm cooking because I want to win.

00:50:38Keep that cheering, you guys.

00:50:39I can't breathe.

00:50:40Oh, duck.

00:50:42First thing I do

00:50:43is start breaking down the duck.

00:50:44So I'm going to take the breasts off.

00:50:45It'll get seared.

00:50:46I'm going to grind the duck legs, chef.

00:50:48Yep.

00:50:48Time to grind.

00:50:51I've won so many things.

00:50:52But there's something

00:50:53about Tournament of Champions

00:50:54that's just not clicked yet.

00:50:55And it's interesting

00:50:56when I think about my son, Ernie,

00:50:58I always, of course,

00:50:59want to lead by example.

00:51:00And I never want him

00:51:01to be a quitter.

00:51:02And it's not who I am either.

00:51:04And now this is the furthest

00:51:06that I've gone.

00:51:07I made it to the great eighth.

00:51:08And I just really want Ernie to see,

00:51:10you know what,

00:51:10I didn't give up, bud.

00:51:11I came back this year

00:51:12and look what happens

00:51:13when you just keep going.

00:51:16What's the plan, chef?

00:51:18Kimchi soup.

00:51:19I'm going to do some duck meatballs.

00:51:20I'm going to do a breast.

00:51:21I'm going to do a daikon radish noodles.

00:51:24I'm going to spin in there.

00:51:25Through the sheeter.

00:51:26Yes.

00:51:26I love duck.

00:51:27There's a lot of things

00:51:28you can do with it.

00:51:29And breaking down a duck

00:51:31takes some time.

00:51:32I start with a leg and thigh.

00:51:34Then I go in the breast

00:51:36and carve it right out.

00:51:37I feel like after three cooks,

00:51:38I can now say classic beast mode.

00:51:40Wings getting blanched.

00:51:42Necks and carcasses

00:51:44in a pot,

00:51:44rendering some fat out of those.

00:51:46A fortifier for the soup here

00:51:47out of kimchi and miso.

00:51:49Duck legs reserved.

00:51:50I think we'll see those

00:51:51through the grinder.

00:51:51You've always boned

00:51:52a few birds before.

00:51:54Yeah.

00:51:56This round is exciting.

00:51:58So you're cooking

00:51:59Asian against me.

00:51:59I am not.

00:52:03Let's try this thing, you guys.

00:52:04Let's do it.

00:52:06It's time to try

00:52:07this vegetable sheeter.

00:52:08I grab the eggplant

00:52:09and I know it has to be

00:52:10flat on one side and round.

00:52:11The eggplant sometimes

00:52:12can be too soft

00:52:13to run through there.

00:52:14Oh.

00:52:16I really just can't

00:52:17figure this out.

00:52:18I put it on there

00:52:19and start going

00:52:19and I really think

00:52:20that there's going to be

00:52:21this beautiful sheet

00:52:22of eggplant

00:52:22that'll be able to wrap

00:52:24around this tasty

00:52:25duck sausage filling.

00:52:26Does this not work?

00:52:27I have no idea.

00:52:30I mean, you guys,

00:52:31this thing is not my friend.

00:52:32You're not what I'm doing.

00:52:34My brain is just

00:52:35turning into mush.

00:52:37I mean,

00:52:39I'm just going to have to

00:52:40give up 10 points

00:52:41on the randomizer.

00:52:43Chefs, we have 25 minutes,

00:52:4525 to go.

00:52:50There's no way

00:52:50that this doesn't work

00:52:51if anything's going to work.

00:52:53Penny, did you get

00:52:54this spiral thing to work?

00:52:59I did.

00:52:59I can't get it to work.

00:53:01It sucks.

00:53:03Next, I'm going to tackle

00:53:04this sexual sheeter

00:53:04to make faux noodles

00:53:06out of sweet potato

00:53:07and daikon radish.

00:53:09All right, so now he's...

00:53:10Now daikon will work

00:53:11on the sheeter.

00:53:11Yeah.

00:53:14Which is usually

00:53:14very traditional

00:53:15in kimchi soup.

00:53:16Good to go.

00:53:18Next, I'm going to make

00:53:18my duck meatballs

00:53:19by grinding the duck legs,

00:53:21the liver,

00:53:22and the heart.

00:53:25Regular eggs

00:53:25or duck eggs?

00:53:26Duck eggs.

00:53:27When it says whole duck,

00:53:28you use the whole duck.

00:53:29I want it to get a crust

00:53:30on the outside

00:53:31that eventually will break down

00:53:32without making

00:53:33the meatballs fall apart.

00:53:34So a quick fry,

00:53:35then I'm going to finish it up

00:53:36in the broth.

00:53:37In the soup,

00:53:38I go ahead and grab one,

00:53:39take a bite.

00:53:42Mm-hmm.

00:53:43Yep.

00:53:43Yeah.

00:53:44It's absolutely delicious.

00:53:45I was like, okay,

00:53:46this is going to be perfect.

00:53:48I don't think that's

00:53:48going to work at all.

00:53:50Okay, new plan.

00:53:51That doesn't work.

00:53:51I'm feeling completely derailed.

00:53:53I don't know what to do.

00:53:54I, like, really can't

00:53:55make it work.

00:53:55And honestly,

00:53:56I think the hardest thing

00:53:57in competition

00:53:58is having to pivot.

00:53:59But you know what?

00:54:00I'm not going to be a quitter.

00:54:01At least need to focus

00:54:03on all the other things

00:54:04and try to get something

00:54:05on the plate.

00:54:06So I take the duck breast.

00:54:08I'm going to put it

00:54:08into a rip and hot pan.

00:54:09Once the fat has just

00:54:10started to render,

00:54:11I put it into

00:54:12a nice hot oven

00:54:13and it's going to render

00:54:14that fat and cook

00:54:15the rest of the meat

00:54:15all at the same time.

00:54:16I'm not willing to take

00:54:17the hit of not using

00:54:18that part of the randomizer

00:54:20at all.

00:54:21So I grab a potato.

00:54:23If a potato doesn't work,

00:54:24I'm giving out.

00:54:29Yes!

00:54:31Yes!

00:54:31Yes, Steph!

00:54:32And finally,

00:54:33there we go.

00:54:34Some potato ribbons.

00:54:35They have absolutely

00:54:35nothing to do

00:54:36with my dish whatsoever,

00:54:37but at least it's something

00:54:38that's gone through

00:54:39the vegetable sheeter.

00:54:40With so many things

00:54:41going kind of wrong,

00:54:42I'm like,

00:54:43let's at least go bananas.

00:54:44I've got red bananas

00:54:45that I turn into chips

00:54:46with the mandolin

00:54:47so that it doesn't seem

00:54:48quite as random

00:54:49with the potatoes.

00:54:49And also,

00:54:50I've got green bananas

00:54:52that I'm going to turn

00:54:52into little dice

00:54:53and cook with some onions.

00:54:54I'm also going to add

00:54:55some hearts.

00:54:57And finally,

00:54:57I've got grilled bananas

00:54:58that are going into the sauce.

00:55:00A whole lot of banana

00:55:01going on.

00:55:01I came in tonight

00:55:03confident and excited,

00:55:04but if I get a little

00:55:05derailed in the middle

00:55:06of the cook,

00:55:06it's really,

00:55:07really hard

00:55:07to bounce back.

00:55:10Seven minutes,

00:55:11chef.

00:55:11Seven left.

00:55:12Oh, my God.

00:55:14I want to get a char

00:55:15on that graffiti eggplant

00:55:16to kind of add

00:55:17a different layer

00:55:18of flavor

00:55:18into the soup.

00:55:20I also sliced it

00:55:21into circles,

00:55:22and I went ahead

00:55:23and juliened it up

00:55:24and immediately threw

00:55:25that into the soup

00:55:26because I wanted

00:55:27that to soften up.

00:55:28Ooh.

00:55:29I took out my duck breast.

00:55:30I baste them.

00:55:31I flip them.

00:55:32They're looking great.

00:55:32So I grabbed

00:55:33some go-je-chang,

00:55:35a little bit of oyster sauce

00:55:35and some fish sauce

00:55:36to make a little paste.

00:55:37For bananas,

00:55:38I wanted to use

00:55:38a red banana.

00:55:39How ripe are those?

00:55:40They're not that ripe,

00:55:41but I wanted to be starchy.

00:55:43I purposely selected

00:55:44a starchy banana

00:55:45because I wanted

00:55:46to treat this

00:55:46like a potato element.

00:55:48Be kind of just like

00:55:49diced up

00:55:49and actually in the soup.

00:55:51There's nothing

00:55:51that I fear right now.

00:55:54I was a widower

00:55:55at 21 years old

00:55:56raising my daughter.

00:55:58That took me

00:55:59to a whole nother level

00:56:00of mental toughness

00:56:01knowing that I had

00:56:02to be strong.

00:56:03And I'm pretty proud of that.

00:56:04And so now,

00:56:05I'm ready to rock and roll

00:56:07and get that belt.

00:56:08Three minutes!

00:56:09I bring my soup over

00:56:10and I pull out my meatballs

00:56:11with an eggplant

00:56:12and some of the kimchi.

00:56:15This is my first

00:56:16TOC experience,

00:56:17but you know what?

00:56:18I deserve to be here.

00:56:19And now,

00:56:20my goal is to win

00:56:22this whole thing.

00:56:23I'm ready to show everyone

00:56:24why they call me the beast.

00:56:25Chefs,

00:56:26we have one minute to go.

00:56:27Oh, my God.

00:56:29I have very little time left,

00:56:31and I've got

00:56:32all my fried bananas

00:56:33and potatoes.

00:56:34I've got my duck

00:56:36that I'm slicing

00:56:37that's a little bit under,

00:56:38but it doesn't seem

00:56:39too far off.

00:56:40I've got my fried eggplant

00:56:43that's going in.

00:56:43I've got my sauteed bananas

00:56:45and onions

00:56:46that are going on top.

00:56:47There's a lot on the line.

00:56:48Like, I honestly

00:56:49came in this year

00:56:50thinking I just want

00:56:51to make it

00:56:51into the main bracket.

00:56:52So winning this round

00:56:54would give me

00:56:54the confidence

00:56:55to know that

00:56:55I could go all the way.

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

00:57:01We're done.

00:57:05Job well done.

00:57:07Chef Kenny.

00:57:08Chef Iser.

00:57:09It's all up to the judges now.

00:57:15We'll get texture.

00:57:16We'll get a little heat.

00:57:18I think the spice mix is good.

00:57:20I think the flavors are there.

00:57:21I hit all the randomizer.

00:57:23What else can I do?

00:57:24All right, ladies and gentlemen,

00:57:25let's welcome back

00:57:26the powerhouse panel

00:57:27of judges,

00:57:28TOC One champ

00:57:29with Williamson.

00:57:30Brooke is like

00:57:31the best competitor.

00:57:32Oh, Brooke.

00:57:34TOC Four champ

00:57:35Chef May Lynn.

00:57:37Oh, for May.

00:57:38I don't know.

00:57:39They're like neck and neck

00:57:39for the best competitor ever.

00:57:41And James Beard

00:57:42award winner

00:57:42of Chef Susan Feniger.

00:57:44Oh, my goodness.

00:57:45Here we go.

00:57:46Judges tonight.

00:57:47Randomizer kicked down

00:57:48some whole duck,

00:57:50a little graffiti eggplant.

00:57:51They had to use

00:57:52the vegetable sheeter.

00:57:53The style was liquid

00:57:54and solid,

00:57:54and things got bananas.

00:57:58TOC Three champ,

00:57:59Tiffany Faison.

00:58:00Friends, chefs,

00:58:01we have a roasted

00:58:02solid duck breast

00:58:03with banana duck chili sauce

00:58:04and poached duck eggs.

00:58:05The whole duck was used.

00:58:07The breasts were rubbed

00:58:08and then roasted.

00:58:09The legs were ground

00:58:10with whipped ginger,

00:58:11graffiti eggplant,

00:58:12Fresno and Serrano chilies

00:58:14with duck liver,

00:58:15creating the sauce

00:58:15that you see.

00:58:16Graffiti eggplant

00:58:17with diced

00:58:18and cornstarch dredged

00:58:19made crispy in the fryer.

00:58:21Also, a potato

00:58:22made its way

00:58:23through the vegetable sheeter

00:58:24for the gorgeous potato crisp

00:58:25on top.

00:58:26Wow.

00:58:27I don't think

00:58:28that's a good wow.

00:58:29This randomizer

00:58:30is insanity,

00:58:32and I think there were

00:58:32a lot of really smart

00:58:33decisions here.

00:58:34Using the red bananas

00:58:35to mimic that

00:58:36chip consistency,

00:58:38and I think that

00:58:38the fact that they're coated

00:58:40to make even crispier

00:58:41was a really smart decision.

00:58:42The use of the bananas

00:58:44for making a curry

00:58:45is really smart

00:58:46and a great way

00:58:47to use the bananas.

00:58:49I really love

00:58:49the seasoning

00:58:50on the duck breast.

00:58:52However,

00:58:53my duck is slightly

00:58:55a little too rare.

00:58:57That's bad.

00:58:58The fat is a little flabby,

00:58:59so I did wish

00:59:00that it was rendered

00:59:01a little bit more.

00:59:02Like, literally,

00:59:03I've cooked 1,000 million

00:59:04duck breasts perfectly.

00:59:05Kind of see the sheeter,

00:59:07but I don't really

00:59:08see the sheeter

00:59:09because it's kind of

00:59:10broken up into

00:59:11shards of chips.

00:59:12I wish that that was

00:59:13utilized a little bit better.

00:59:15I wish I could have

00:59:16used it better, too.

00:59:18Thank you, judges.

00:59:19Score cards,

00:59:2050 points in taste,

00:59:2140 points in the use

00:59:22of the randomizer,

00:59:2310 points in plating.

00:59:25You can't not cook

00:59:26your protein properly,

00:59:27but I appreciate them

00:59:28being not super mean

00:59:29about it.

00:59:30You know,

00:59:31I knew the goat

00:59:32was going to bring

00:59:32a lot to it.

00:59:34All you know

00:59:34is that you're just

00:59:35grinding,

00:59:36and you're just trying

00:59:36to get your stuff done.

00:59:40Here to present

00:59:41the second dish

00:59:41is the Encyclopedia

00:59:43of Culinary himself.

00:59:44Justin Morner.

00:59:46Judges,

00:59:47I present to you

00:59:48kimchi soup

00:59:48with duck,

00:59:49graffiti eggplant,

00:59:50and red banana.

00:59:52The duck was butchered.

00:59:53The leg was run

00:59:54through the grinder

00:59:55with the livers

00:59:56and the hearts

00:59:57to create a meatball.

00:59:58You have it grilled

00:59:59and diced.

01:00:00Graffiti eggplant

01:00:01and the vegetable sheeter

01:00:02was employed

01:00:03to craft a mock noodle

01:00:04of sorts

01:00:05out of both

01:00:06daikon and sweet potato.

01:00:07And then in terms

01:00:08of liquid and solid,

01:00:10this is soup.

01:00:12And then there are

01:00:13many solid components

01:00:15throughout.

01:00:19I think making a soup

01:00:21was a really smart decision

01:00:22for this randomizer.

01:00:24My favorite part

01:00:25is a daikon noodles.

01:00:26I think it was left

01:00:27like that intentionally

01:00:28so we can tell

01:00:30that the piece

01:00:31of equipment was used.

01:00:32That's right.

01:00:33There's a lot

01:00:33happening here.

01:00:34I find it

01:00:36a lot of fun.

01:00:37The attention

01:00:38that went into

01:00:38making a duck stock,

01:00:40using all of the duck parts

01:00:42to make these meatballs

01:00:43to add texture

01:00:44and flavor,

01:00:45but also utilize

01:00:46the entire duck

01:00:47is so apparent.

01:00:49Oh, my God.

01:00:51Really, I think,

01:00:52a smart dish.

01:00:53I think the eggplant

01:00:53is really nice in there.

01:00:55The choice of the banana,

01:00:57I think that was

01:00:58a challenging one.

01:01:00Maybe it could have

01:01:01been smashed

01:01:03and cooked

01:01:04a little bit longer

01:01:04so it got crispy

01:01:05because it's starchy

01:01:06but a little bit

01:01:07too starchy.

01:01:09Great, judges.

01:01:09Thank you very much.

01:01:1050 points available

01:01:11in the taste,

01:01:1240 points

01:01:13in the use

01:01:14of the randomizer,

01:01:1610 points in plating.

01:01:18All right.

01:01:19I think it's going

01:01:20to be close.

01:01:21I don't really have

01:01:22anything to say.

01:01:24All right, chefs,

01:01:25they're ready for you.

01:01:26Oh, my goodness.

01:01:27All right.

01:01:28Ladies and gentlemen,

01:01:29let's bring our chefs

01:01:29back in.

01:01:30Chef Kenny Gilbert.

01:01:32Chef Stephanie Eitard.

01:01:38Chefs, that was

01:01:39quite a randomizer.

01:01:40Ducks and bananas.

01:01:42One chef scored

01:01:43a 36 out of 50

01:01:45in taste.

01:01:46One scored

01:01:46a 38 out of 50.

01:01:47One chef scored

01:01:48a 31 out of 40

01:01:49on the randomizer.

01:01:50The other chef scored

01:01:51a 33 out of 40

01:01:53on the randomizer.

01:01:54And both chefs scored

01:01:55a 7 out of 10

01:01:56in presentation.

01:01:57Chefs, it was an honor

01:01:58and a pleasure

01:01:59to watch you cook.

01:02:00Only one of you

01:02:01will be going

01:02:01to the semifinals.

01:02:02The winner of the battle

01:02:03between Chef Stephanie

01:02:05Eitard and Chef

01:02:06Kenny Gilbert

01:02:08is...

01:02:17Kenny Gilbert!

01:02:34Chef, this is the end

01:02:35of the road

01:02:36on TOC 7,

01:02:37but I'll just be

01:02:38looking forward

01:02:38to seeing you

01:02:39in TOC 8.

01:02:40OK?

01:02:40Thank you very much.

01:02:41Iron Chef!

01:02:43Iron Chef!

01:02:44Stephanie Eitard!

01:02:49I'm glad I came back.

01:02:50I mean, it's going

01:02:50to take me a little while

01:02:51to recover from being

01:02:51so bummed about that.

01:02:53But Kenny did great.

01:02:55I wouldn't be surprised

01:02:55if she's in the finals.

01:02:56The guy that came in

01:02:57as a qualifier

01:02:58is finally getting

01:02:59the spotlight on him.

01:03:07I've been busting my ass

01:03:08my entire life.

01:03:10And a lot of times

01:03:12you just want a chance.

01:03:13And so for everyone

01:03:14to see this

01:03:15and say,

01:03:16I'm here

01:03:17and I'm not going anywhere.

01:03:18I'm going away

01:03:19to the top.

01:03:19And I appreciate you.

01:03:21And you are

01:03:21in the semifinals

01:03:23of TOC 7!

01:03:29Better watch out

01:03:30for that guy.

01:03:34Oh, man.

01:03:36I'm pretty pumped.

01:03:42I want it so bad.

01:03:45Ladies and gentlemen,

01:03:46is that great or what?

01:03:49Coming up

01:03:50is a round

01:03:50you don't want to miss.

01:03:52We have the number

01:03:53five seed,

01:03:54Chef Shirley Chung,

01:03:55the resilient competitor

01:03:56who aced

01:03:57the first two rounds

01:03:58to return

01:03:59to the TOC quarterfinals.

01:04:01This is the first

01:04:03I've ever found

01:04:04tournament champion.

01:04:05So definitely

01:04:06a lot more nervous.

01:04:09But I'm ready.

01:04:11Now her opponent

01:04:12is the number three seed,

01:04:14Chef Brian Valtaggio,

01:04:15who took the team title

01:04:17on TOC All-Star Christmas

01:04:18with his brother Michael

01:04:19and is now back

01:04:21in the TOC arena

01:04:22on a solo winning

01:04:23mission.

01:04:24Shirley knows how

01:04:25to go into the kitchen

01:04:26and put things together

01:04:27and build good,

01:04:28bold flavors.

01:04:29She's great at this.

01:04:30So she's going to be tough,

01:04:32but I'm tough too.

01:04:33I'm here to represent

01:04:34all the survivors,

01:04:36especially Hunter survivors

01:04:37out there.

01:04:38I want them to see

01:04:39that there are light

01:04:41at the end of Town Hall.

01:04:42Are you ready

01:04:43for the final battle

01:04:44of the night?

01:04:45Yeah!

01:04:47So let's light this up!

01:04:51She has become known

01:04:53as the opener.

01:04:55Opening restaurants

01:04:56for culinary legends

01:04:57like Thomas Keller

01:04:58and Jose Andres.

01:04:59Crown the dumpling queen

01:05:01of Los Angeles.

01:05:03And after beating

01:05:05tongue cancer,

01:05:06she has returned

01:05:07to earn the highest score

01:05:09of the first round

01:05:09and aced the second round

01:05:11with a dish

01:05:12that Chef Deneet Shohan

01:05:13compared to receiving...

01:05:14A birthday present.

01:05:15And then you open it up

01:05:16and the gift

01:05:17is even better.

01:05:18Chef Shirley Jones!

01:05:35So much has changed.

01:05:36We missed you last year.

01:05:38You were in the fight

01:05:39of your life.

01:05:40Your back,

01:05:41your palates changed.

01:05:43Some of your cooking styles changed.

01:05:45You are the Shirley 2.0.

01:05:47Correct.

01:05:47I am.

01:05:50Awesome to have you here

01:05:52in the quarterfinals.

01:05:53Your opponent.

01:05:56He was mentored

01:05:58by the legendary

01:05:58Charlie Palmer

01:05:59and cut his teeth

01:06:00in Michelin-star dishes.

01:06:02His long list

01:06:03of renowned restaurants

01:06:04includes his latest

01:06:05Why Oaks Tavern.

01:06:07He's a two-time

01:06:09James Beard Award nominee

01:06:11and a three-time

01:06:12Top Chef finalist.

01:06:15And he's on a tear

01:06:17in TOC 7

01:06:18taking down

01:06:19James Beard nominee

01:06:20Dan Jacobs

01:06:21in a tough

01:06:22second-round battle

01:06:22with a dish

01:06:23that Hubert Keller

01:06:24called

01:06:25Perfectly executed.

01:06:27The TOC Christmas champ,

01:06:29the Bolt of the East,

01:06:30Chef Brian Voltaggio!

01:06:40I have to give you a steak.

01:06:44Chef, when I said you're on a tear

01:06:46in TOC 7,

01:06:47considering the holiday competition,

01:06:50you are on a six-straight

01:06:52winning streak

01:06:53here in TOC Arena.

01:06:55How does that feel

01:06:56and what kind of confidence

01:06:57is that giving you?

01:06:58It feels amazing.

01:06:59But then again,

01:07:00when I'm looking across

01:07:01this kitchen right now,

01:07:02I know tonight

01:07:03is going to be

01:07:04a tough battle.

01:07:05And that is all due to

01:07:07The Randomizer.

01:07:08Let's go, Chefs!

01:07:09All right.

01:07:14Chefs, this is the final round

01:07:15of the quarterfinals.

01:07:16And it's all going to go down

01:07:17right now.

01:07:18Good luck!

01:07:19Protein!

01:07:30Squab, squid, squab, squid.

01:07:33Impressive America.

01:07:34Beautiful.

01:07:36Kabocha squash.

01:07:37Kabocha.

01:07:37Okay.

01:07:38Wet grinder.

01:07:39Wet grinder.

01:07:40Interesting.

01:07:41Crunchy and soft

01:07:43and passion fruit.

01:07:45I like it.

01:07:46Okay.

01:07:47We'll take it.

01:07:47Yeah, there's no options

01:07:49at this point.

01:07:49We're pretty much done.

01:07:50Okay.

01:07:51Yeah, this is ready

01:07:53for three, two, one.

01:07:54Oh, okay.

01:07:55Got it.

01:07:55They're off!

01:07:58So, Spanish-America ham,

01:08:00it's an amazing piece of meat.

01:08:02And Prussia, meaning prey,

01:08:03or cats in Spanish,

01:08:05a fantastic piece of meat

01:08:06to work with.

01:08:06They're going to really love this.

01:08:08Kabocha squash is a Japanese squash.

01:08:10So many things can be done

01:08:11with this,

01:08:11from roasting it

01:08:12to pureeing it,

01:08:13you name it.

01:08:14Talk about pureeing it,

01:08:15they may need it

01:08:15for this wet grinder.

01:08:16So, a wet grinder's used in India,

01:08:18and it's used to grind up lentils

01:08:19or grind up rice.

01:08:20It's got a stone on the bottom

01:08:21and then stone wheels

01:08:22that grind on the top.

01:08:24Crunchy and soft,

01:08:24how do you get both of those

01:08:26on the plate?

01:08:26I think you'll be able

01:08:27to nail that.

01:08:28Passion fruit,

01:08:29well, this is a great one.

01:08:30Everybody knows how to work

01:08:31with these.

01:08:32It's a great randomizer.

01:08:35Come on,

01:08:35need some squash.

01:08:38This randomizer,

01:08:39actually, for me,

01:08:40feels a little bit more

01:08:41towards my wheelhouse,

01:08:42and I'm starting

01:08:43to lean towards barbecue.

01:08:44I know that I can balance

01:08:45the sweetness of the squash

01:08:46and the passion fruit

01:08:47into a barbecue glaze.

01:08:49And then,

01:08:50pressa abirico

01:08:51lends itself to grilling it

01:08:52and cooking it

01:08:53and marinating it

01:08:53like you would steak.

01:08:54That's something

01:08:55I want to put on the grill.

01:08:57Welcome, chef.

01:08:58Good to see you, sir.

01:08:59Likewise.

01:09:01Both of my grandmothers

01:09:02are kind of like my teacher

01:09:05when it comes to food.

01:09:06And I have a vivid memory

01:09:08of making a chashu pork

01:09:09with them.

01:09:10Chashu pork is

01:09:11Southern China

01:09:12Cantonese-style

01:09:13roasted barbecue pork.

01:09:16And I also make

01:09:17kabocha squash puree

01:09:19and a kabocha tempura.

01:09:21And so I will hit

01:09:22soft and crunchy

01:09:23in one dish.

01:09:26So what I plan to do

01:09:27is termine cut some steaks

01:09:29that I'll put in

01:09:30a marinade first.

01:09:32The steak itself

01:09:33is going to go

01:09:33into a marinade.

01:09:34The acidity from that

01:09:35is going to help

01:09:36tenderize and break

01:09:37down the pork.

01:09:39Passion fruit,

01:09:39Dijon mustard,

01:09:40smoked shoyu.

01:09:42I want that to marinate

01:09:43for a couple of minutes

01:09:44before I crust it

01:09:44in spice.

01:09:46First time I've used

01:09:47one of these before.

01:09:49Now we're going to see

01:09:49some spices pulverize.

01:09:51Let it rip.

01:09:52Rip.

01:09:52And then,

01:09:53let me use that

01:09:54as a rub for the pork.

01:09:57Hey, it worked.

01:09:58And I love

01:09:59all the spices

01:10:00that are going along.

01:10:01Said we had

01:10:02the black peppercorn,

01:10:02pink peppercorn,

01:10:03coriander,

01:10:04and fennel.

01:10:05Fennel, yes, chef.

01:10:06I'm eager to win

01:10:07TOC 7 because I've

01:10:08never won a competition

01:10:10as an individual.

01:10:11It's something I've

01:10:11been looking for

01:10:12for a long time.

01:10:12I got a taste of the win

01:10:13from TOC Holiday.

01:10:14Like, I want to get

01:10:15all the way to the end.

01:10:16I want that belt.

01:10:17I want that cash.

01:10:17I want to win TOC.

01:10:18I want the banner

01:10:19hanging in the kitchen

01:10:20to remind everybody

01:10:21that I've been here

01:10:22and I've done it.

01:10:24I'm going to make

01:10:26passion fruit glazed

01:10:27cashew pork.

01:10:29Ah.

01:10:30And I'll be here

01:10:32drooling.

01:10:33So my marinade

01:10:34is over.

01:10:35So I'm going to have

01:10:37my passion fruit

01:10:38cashew marinade

01:10:39to go into

01:10:40the wet grinder.

01:10:42Illmatic.

01:10:44Using the vacuum

01:10:45back to marinade

01:10:46is a quick way

01:10:48to let all the flavor

01:10:49penetrate into pork.

01:10:54My pork is marinated

01:10:55in less than one minute.

01:10:58Brian is the

01:10:58formidable competition

01:11:00contender.

01:11:01But I love to compete

01:11:03and I think after

01:11:05I beat cancer,

01:11:06now I really know

01:11:07how to win.

01:11:10Chefs, we have

01:11:1125 minutes,

01:11:1225 to go.

01:11:14I'm making

01:11:15barbecue glazed

01:11:15Iberico pork.

01:11:16Butter.

01:11:18I'm also going

01:11:19to try to make

01:11:19a puree with the squash

01:11:21in this wet grinder.

01:11:22Okay.

01:11:23How are we looking?

01:11:24It's good.

01:11:24I know this works

01:11:25in a very high-speed blender,

01:11:26but I'm putting that

01:11:28into a piece of equipment

01:11:29that I don't know

01:11:29if it's going to work.

01:11:30This puree has to be

01:11:31luscious and it needs

01:11:32to be rich.

01:11:34Okay.

01:11:34Here we go.

01:11:36I look at the puree.

01:11:39Wow.

01:11:40That's a pretty smooth

01:11:41puree.

01:11:42I start juicing

01:11:43the remaining pieces

01:11:44to the squash

01:11:44so I can start

01:11:45my barbecue glaze.

01:11:46I'm just going to

01:11:46glaze the pork

01:11:47after it's done.

01:11:48Copy that, chef.

01:11:49Add the acidity

01:11:50to the barbecue.

01:11:51The sweetness

01:11:52will come from

01:11:52the squash.

01:11:55So get that

01:11:56on reducing.

01:11:57Okay.

01:12:01I'm making

01:12:01a chariot pork

01:12:02and I'm going

01:12:03to do two versions

01:12:04of this kabocha squash.

01:12:06Kabocha squash puree

01:12:08and a kabocha tempura.

01:12:11For my kabocha squash puree,

01:12:14I want it to be

01:12:14silky smooth.

01:12:18That's a kabocha onion

01:12:20and ginger.

01:12:21What's this dry mix

01:12:21that's going here?

01:12:22That's the tempura batter.

01:12:23Inside my tempura batter,

01:12:25I make secret weapon,

01:12:27vodka.

01:12:27In the wet blender.

01:12:29Hey, save some for us.

01:12:30Right?

01:12:31When you're looking

01:12:32for crispiness,

01:12:33you want as much water

01:12:35removed from any sort

01:12:36of batter or coke

01:12:36as possible.

01:12:37So vodka helps do that.

01:12:40It feels almost like

01:12:42out-of-body experience

01:12:43that now I'm in quarterfinal.

01:12:45But my greatest motivator

01:12:47is really that

01:12:48I want to show everybody

01:12:50a chariotum 2.0.

01:12:52With all the love

01:12:53and support

01:12:54that I received

01:12:55the past year,

01:12:56all that love

01:12:57is really propelling

01:12:58me forward.

01:13:05I'll use this fat

01:13:06to build that

01:13:07secondary sauce.

01:13:08I'm also adding

01:13:09onions and garlic.

01:13:11There's some alliums

01:13:12in there.

01:13:13A little chorizo in there.

01:13:14That'll add a little

01:13:15heat to the glaze.

01:13:17I'm going to go ahead

01:13:18and I'll squeeze

01:13:18a little bit of

01:13:19passion fruit into this

01:13:20too.

01:13:20Add a little sweetness

01:13:21to it.

01:13:22The other part of this

01:13:23is I need to have

01:13:23a crunchy element.

01:13:24So I'm using a mandolin

01:13:25to actually cut the squash

01:13:27into like really fine

01:13:28julienne.

01:13:29And I'm going to fry

01:13:30that at low temperature

01:13:31so it gets nice and

01:13:31crispy.

01:13:32We all know Shirley's

01:13:33been through a lot

01:13:34and I can tell she's

01:13:35got a fire in her

01:13:36so she's going to be

01:13:37tough to beat.

01:13:38This is the best

01:13:39position I've been in

01:13:40in TSC history

01:13:41for myself.

01:13:42You know, for me

01:13:43it's a big deal.

01:13:43In our family

01:13:44we have two chefs

01:13:45who compete a lot.

01:13:47So would it be nice

01:13:48to sit down

01:13:48over a holiday dinner

01:13:50and be able to brag

01:13:50a little bit

01:13:51to Michael

01:13:52that I've won

01:13:52Tournament of Champions

01:13:53as an individual?

01:13:55It's going good.

01:13:56Yes.

01:13:57So does that

01:13:58add a little bit

01:13:59of pressure?

01:13:59Yes.

01:14:00It's motivating me

01:14:01to win.

01:14:05All right,

01:14:06that's going.

01:14:06It was 10 minutes

01:14:07left.

01:14:08Yeah,

01:14:09they're looking

01:14:09calm,

01:14:10developing layers

01:14:11and layers of flavor

01:14:11at this point.

01:14:15Chef,

01:14:16what's the plan

01:14:16with the pork?

01:14:17That's for mine.

01:14:17To your right.

01:14:18Ah.

01:14:19Body pork.

01:14:20I'm with you now.

01:14:21I really want

01:14:22to plate up

01:14:23the randomizer

01:14:24and I only

01:14:25use pork

01:14:26in one way

01:14:27so far.

01:14:27So this is my

01:14:28quick,

01:14:29soft,

01:14:30sauteed pork.

01:14:31This pork

01:14:31is going to

01:14:32saute so beautifully

01:14:35because it's

01:14:36so tender

01:14:37and marvellous.

01:14:40Add that

01:14:41to the puree

01:14:42so it's silky,

01:14:43smooth.

01:14:46I like what's

01:14:47happening here.

01:14:48Traditionally,

01:14:48tattoo pork

01:14:50always had

01:14:50that hard

01:14:51little pieces.

01:14:52That's always

01:14:53my favorite

01:14:53part of tattoo

01:14:54pork.

01:14:55Passion food

01:14:56and honey

01:14:56glaze.

01:14:57Okay.

01:14:57I want to

01:14:58also reinforce

01:14:59the passion

01:15:00food.

01:15:01So I'm making

01:15:01a passion

01:15:02food and

01:15:02honey glaze

01:15:03to use

01:15:04at the last

01:15:05minute

01:15:05when I'm

01:15:06tasting.

01:15:08I'm intentionally

01:15:09leaving

01:15:10this passion

01:15:11food

01:15:11whole

01:15:12so that's

01:15:13another

01:15:13crunchy element.

01:15:15Four minutes,

01:15:15four to go.

01:15:18Should be served

01:15:19medium rare.

01:15:23The first thing

01:15:23I'm going to do

01:15:24is place the puree

01:15:24down the center

01:15:25of the plate.

01:15:27I'm going to put

01:15:27this other

01:15:28barbecue glaze

01:15:28that I have,

01:15:31two slices of pork

01:15:34and a crispy element

01:15:35right on the top.

01:15:36You know,

01:15:37every day I get

01:15:37ready for this

01:15:38competition.

01:15:39I'm in the kitchen

01:15:39daily,

01:15:40cooking,

01:15:40mentoring,

01:15:41creating new

01:15:41dishes,

01:15:42working with my

01:15:42brother,

01:15:43we're partners

01:15:43in our restaurants,

01:15:44you know,

01:15:45so there's a lot

01:15:46of experience

01:15:47under my belt.

01:15:48I'm ready for this.

01:15:49Two minutes!

01:15:51Passion food

01:15:52vinaigrette salad.

01:15:53I am going

01:15:54to finish

01:15:55up the plate

01:15:55with passion

01:15:56food herb salad.

01:15:58So now

01:15:59I'm placing

01:16:00tempura

01:16:01squash down first,

01:16:02nice and crunchy.

01:16:04Placing

01:16:04the sliced

01:16:05chashu pork

01:16:06onto the

01:16:08habusha

01:16:08squash puree,

01:16:10finishing up

01:16:10the plate

01:16:11with a little

01:16:11bit more

01:16:12glaze

01:16:12and also

01:16:13my herb salad.

01:16:14My cancer

01:16:15friends,

01:16:15someone that

01:16:16can never

01:16:17taste again.

01:16:18It would

01:16:19mean so much

01:16:20for me

01:16:20to be a

01:16:21champion.

01:16:22I want

01:16:23to be

01:16:24here

01:16:24to win

01:16:25for them.

01:16:27Five,

01:16:28four,

01:16:29three,

01:16:30two,

01:16:31one!

01:16:32We're done

01:16:32with the

01:16:32quarterfinals!

01:16:33Done with

01:16:34the quarterfinals!

01:16:36Woo!

01:16:36Two culinary

01:16:37superheroes

01:16:38going at it.

01:16:39Chef Shirley Chung,

01:16:40Brian Maccasio,

01:16:41trying to bring

01:16:42our judges

01:16:42back in.

01:16:43Boy, they scored.

01:16:47I made

01:16:48everything I wanted

01:16:50properly.

01:16:52I got the

01:16:53crispy,

01:16:53I got the

01:16:53crunchy,

01:16:54I got the

01:16:54soft.

01:16:56You know,

01:16:56see how it

01:16:57tastes.

01:16:58Here we are.

01:16:59Ladies and

01:17:00gentlemen,

01:17:00for the final

01:17:01round of judging,

01:17:02please welcome

01:17:02back the award

01:17:03winning panel,

01:17:05TOC One

01:17:05champ B-Dubbed

01:17:07Chef Brooke

01:17:07Williamson.

01:17:09Oh,

01:17:09my God.

01:17:11Oh,

01:17:11wow,

01:17:11Brooke.

01:17:12TOC Four

01:17:13champ,

01:17:13the one and only

01:17:14Chef Mei Lin.

01:17:15Amazed?

01:17:16Oh,

01:17:16cool,

01:17:16they're bringing

01:17:17out the winners.

01:17:18And Jane

01:17:18Beard award

01:17:19winning restaurant

01:17:20to our Chef

01:17:20Susan Fenneger.

01:17:22I'm very familiar

01:17:23with all three

01:17:23of these chefs.

01:17:24Well,

01:17:25my super judges,

01:17:26the randomizer

01:17:26ordered up a

01:17:27fantastic selection.

01:17:29Prussia Iberico,

01:17:30kabocha squash,

01:17:31the use of the

01:17:33wet grinder,

01:17:34the style was

01:17:35crunchy and soft,

01:17:36and the wildcard

01:17:37ingredient was

01:17:37passion fruit.

01:17:38Here to present

01:17:39first,

01:17:40TOC Three

01:17:40champ,

01:17:41Tiffany Faison.

01:17:42This is

01:17:43passion fruit

01:17:44charred

01:17:45chashu

01:17:46pressa

01:17:46Iberico

01:17:47with a

01:17:47soft puree

01:17:48of kabocha squash

01:17:49with the fat

01:17:50from the Iberico

01:17:51and crunchy

01:17:52tempura of kabocha.

01:17:53A second glaze

01:17:54of passion fruit

01:17:55and honey

01:17:56was also drizzled

01:17:57on top of the pork.

01:17:58The glaze of

01:17:59passion fruit

01:17:59chashu

01:18:00was completely

01:18:00mixed in

01:18:01the wet grinder.

01:18:02Tempura batter

01:18:02was also constructed

01:18:03entirely in

01:18:04the wet grinder.

01:18:06Can you hear that?

01:18:08Uh-huh.

01:18:08So crunchy.

01:18:09I get a

01:18:10beautiful char

01:18:11on the outside

01:18:12of this really

01:18:13perfectly cooked

01:18:14piece of pork.

01:18:15Oh, cookie.

01:18:15I get smooth puree

01:18:17with little bits

01:18:18of meatiness in it.

01:18:19The only thing

01:18:20I will say

01:18:21is that

01:18:21the passion fruit

01:18:23glaze on the

01:18:23outside of the pork,

01:18:24I wish it were

01:18:24a little bit

01:18:25like stickier

01:18:28and grabbed

01:18:29onto the pork

01:18:31a little bit better.

01:18:33I thought

01:18:34that this dish

01:18:35was so,

01:18:36so delicious.

01:18:37Yes.

01:18:38The soft puree

01:18:39of the kabocha squash

01:18:40was really delicious

01:18:41and I just want

01:18:42another bite.

01:18:43Really spectacular.

01:18:45Spectacular for me.

01:18:47The wet grinder

01:18:48I think is

01:18:49an interesting

01:18:49piece of equipment

01:18:51that we don't

01:18:51often use that much

01:18:52in our kitchens here.

01:18:54Yes.

01:18:55To make this batter

01:18:56like that

01:18:56so perfectly

01:18:58is pretty

01:18:59mind-boggling.

01:19:00Yes.

01:19:01But, you know,

01:19:02the frisee salad

01:19:03and herb salad

01:19:04on top I loved.

01:19:05I would have loved

01:19:05a tiny bit more

01:19:06with a little bit more

01:19:07of the passion fruit

01:19:08vinaigrette

01:19:09would have gone

01:19:10into the richness

01:19:11of the squash

01:19:12but I love

01:19:13the idea of it.

01:19:15Great dish.

01:19:16Great dish,

01:19:17I think.

01:19:17It was a great dish.

01:19:19Judges,

01:19:20scorecards are in front

01:19:21of you.

01:19:2250 points in taste,

01:19:2340 points in the use

01:19:24of the randomizer,

01:19:2510 points for the plating.

01:19:26I mean,

01:19:27obviously Shirley

01:19:27got a lot of

01:19:28positive comments.

01:19:29This one's going

01:19:30to be tough to beat.

01:19:31Now let's see

01:19:32what Brian did.

01:19:33All right,

01:19:34judges,

01:19:35here to present

01:19:35the second dish,

01:19:36wildcard Justin Warner.

01:19:37Thank you very much.

01:19:39Judges,

01:19:40this is kabocha

01:19:40and passion fruit

01:19:42barbecue

01:19:42presa iberico

01:19:44coated in a wet grinder

01:19:46crafted spice mix

01:19:47with a soft kabocha puree

01:19:49crafted in a wet grinder

01:19:50and crunchy kabocha sticks.

01:19:52In terms of soft

01:19:54and crunchy,

01:19:55I think I audibly

01:19:56heard those crunchy sticks

01:19:57and I think that puree

01:19:59could be described as soft

01:20:00along with the gentle cook

01:20:01of the presa iberico.

01:20:05The uses of the wet grinder

01:20:07to make that spice mix

01:20:09to crust that presa,

01:20:11I thought that was

01:20:12very ingenious,

01:20:13but also to make

01:20:14this amazing smooth

01:20:15kabocha squash puree,

01:20:17I would have never

01:20:18have guessed that

01:20:19that came out of

01:20:20that wet grinder.

01:20:21I'm excited about that.

01:20:22This dish is gorgeous.

01:20:24The kabocha squash

01:20:25two ways is really nice

01:20:27and a great use of it.

01:20:29The pork is cooked perfectly.

01:20:31Okay.

01:20:32I love the fact

01:20:34that the spices

01:20:36were started whole

01:20:37and then crushed

01:20:38in the grinder

01:20:39because I'm getting

01:20:40little pots of coriander

01:20:41in the seeds.

01:20:42The only thing I'll say

01:20:43is I would have loved

01:20:44a slightly harder sear

01:20:45on the outside of the meat,

01:20:46just a little bit

01:20:47more caramelization.

01:20:50Yeah.

01:20:51Judges, thank you very much.

01:20:52Wonderful job.

01:20:53Scorecards are in front of you.

01:20:55Wow.

01:20:55I think it's going to be

01:20:57splitting hairs.

01:20:58I feel pretty good.

01:21:00I mean, I know she got

01:21:00a lot of positive remarks, too.

01:21:02So I think it's just

01:21:03going to come down

01:21:03to if you did a better

01:21:04dish today.

01:21:06All right, chefs,

01:21:06they're ready for you.

01:21:08All right.

01:21:08Scores are in.

01:21:09Scores are in?

01:21:10All right, let's go.

01:21:13All right, ladies and gentlemen,

01:21:15this one was very close.

01:21:17Let's go ahead

01:21:18and bring our chefs out

01:21:19for the final battle

01:21:20of the quarterfinals.

01:21:21Chef Shirley Chung.

01:21:24Chef Brian Bacchia.

01:21:30You two did a dynamite job tonight.

01:21:32Really outstanding.

01:21:35Outstanding that we have

01:21:36a two-point difference.

01:21:38And big scores.

01:21:40Let's get into this.

01:21:4287 to 85.

01:21:45Ladies and gentlemen,

01:21:46the winner of the final battle

01:21:47of the quarterfinals

01:21:48between Chef Brian Bacchia

01:21:51and Chef Shirley Chung

01:21:55is...

01:22:01Brian Bacchia!

01:22:03What?

01:22:05Oh, my God.

01:22:07Oh, we've got Chef.

01:22:13One of the strongest women

01:22:15and one of the greatest chefs

01:22:16I've ever known

01:22:17had a chance

01:22:19to show her strength

01:22:20and stand for people

01:22:21battling cancer.

01:22:23I'm sorry that this is

01:22:24where TOC 7 stops,

01:22:26but it's good

01:22:27because it only just gives us

01:22:29a beginning for TOC 8.

01:22:31We'll see you again.

01:22:32We love you.

01:22:33Chef Shirley Chung.

01:22:36Oh, my God.

01:22:42I mean, I wish I went further,

01:22:45but I definitely made a dish

01:22:46that I'm very happy with

01:22:48and did everything

01:22:49I wanted to do,

01:22:50so here I am.

01:22:52Brian Bacchia from the C Division

01:22:54taking on number 8,

01:22:56Kenny Gilbert.

01:22:57The beast.

01:22:58He's going to be a tough

01:22:58competitor for sure.

01:22:59There's no easy road

01:23:00to the win here.

01:23:01You are in the Final Four,

01:23:02going to the semifinals.

01:23:04Ladies and gentlemen,

01:23:05close to the East,

01:23:06Chef Brian Bacchia.

01:23:10There he goes.

01:23:17Okay.

01:23:19I know I don't give

01:23:20a lot of emotion,

01:23:21and that's fine.

01:23:22If you knew what was going on

01:23:23inside of me right now,

01:23:24you would see, yeah,

01:23:25it's kind of,

01:23:26it's explosive.

01:23:27Like, I feel,

01:23:28I feel amazing.

01:23:29Join us next time

01:23:30for the finale

01:23:30of the tournament

01:23:31as our Final Four face-offs.

01:23:34Let's go.

01:23:35I'm as ready

01:23:35as I'm going to be.

01:23:36And the two best chefs

01:23:37ultimately compete

01:23:38for the TOC 7 title.

01:23:41You see this coming

01:23:4111 weeks ago

01:23:42when you were in the qualifier?

01:23:43I was planning on it.

01:23:45The championship felt.

01:23:47Trying to get me.

01:23:48I think this is one

01:23:49of the hardest TOCs I've seen.

01:23:50Agreed.

01:23:50That $150,000 grand prize,

01:23:54TOC 7 is over.

01:23:56Wow.

01:23:56Are you going to be there?

01:23:57I'll be there.

01:23:58See you next week.

01:23:59Adios.

01:24:00Adios.

01:24:01Adios.

01:24:02Adios.

Tournament of Champions - Season 7 Episode 7 - The Great 8 Are Here

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