- 2 weeks ago
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00:00Get that money.
00:01Come on with these cards.
00:03This is so mean of you.
00:04If you got the hustle, I've got the game.
00:06Let's go.
00:07Each night, I invite the country's most elite chefs
00:09to put their money and reputations on the line.
00:11This is warm from my pocket.
00:13What the hell?
00:14I need my money back.
00:15Come and get it, daddy.
00:16In my late night culinary poker game.
00:17I can't wait to see these cards.
00:19Stand back.
00:20You're a mad man.
00:21But now, the stakes are higher.
00:23I've never seen this much cash.
00:25The twists are bolder.
00:26What are you?
00:26You cannot do that.
00:28And the cards are wilder.
00:29Oh, my.
00:30This guy's instigating me.
00:32All bets are off.
00:36This is going to be fun.
00:37When it's all or nothing, put it all on the line.
00:45Tonight, I've got three chefs who lost it all the last time
00:47they were here.
00:48But they're back to redeem their reputations
00:50and make back the money they lost.
00:52Or go deeper in the whole shrine.
00:54Our first chef up is a top chef, an Iron Chef,
00:57and a James Beard Award winner.
00:59Chef owner of seven acclaimed restaurants.
01:02Back.
01:02Hi.
01:02The GOAT Chef Igard.
01:04The last time she was here, Stephanie competed
01:06in the James Beard Brawl.
01:08Are you serious?
01:09But she lost all of her money to Chef Jonathan Sawyer.
01:11So really don't think Jonathan should walk out of here
01:13with $15,000?
01:14But with an ever-expanding restaurant empire,
01:16she's really the one to beat.
01:17I want to actually win some money this time.
01:18Let's get some cash in your hands.
01:20We have two other chefs that did lose a little bit of cash,
01:22or a lot of bit of cash.
01:24Do you have any idea who might be coming down?
01:26No, but I definitely want to know.
01:28So like you, this Miami chef loves to compete.
01:31She's beat Bobby Flay.
01:32She's competed on Chopped, Guys Grocery Games,
01:34and 24 and 24.
01:36What's going on, Mika?
01:38Mika's winning personality and Cuban-inspired dishes
01:41have earned her a huge online following.
01:43Oh, yeah.
01:44What's going on?
01:44I got an Iron Chef in the house.
01:46How are you?
01:47Good to see you, Chef.
01:48Last time I was here, I lost $5,000.
01:51Ugh, so sad.
01:53And I felt terrible.
01:54Went home a loser.
01:55It was so embarrassing.
01:57Did you catch that we're here because we both lost?
01:59Oh, I love that for us.
02:01Unfortunately, Yes Chefs did both lose some money here.
02:04I have another chef who lost some money here in Wild Card.
02:07This Italian chef is a popular culinary host,
02:10known for his easy charm and easy cooking.
02:13I heard it's a room for winners.
02:15What's up, bro?
02:17Gabe produces high-end dinner parties around the world
02:20and was an executive chef of an award-winning restaurant
02:22in his native Florence.
02:24Gabe had only $500 left after two hands last time.
02:28Dang, this was rough.
02:29But it was his first-ever cooking competition.
02:32He's been on a winning streak ever since.
02:34Do not underestimate it.
02:35How are you doing, guys?
02:36How's it going, man?
02:36Season one was fun, but I lost it, and I went home,
02:40and I just cried in my bathtub.
02:42But this time around, I want to make it back and some more.
02:45Believe me, I'm a chef, and I have an ego.
02:47Did you not make it to the third round last time?
02:49No, I didn't.
02:50Oh, actually.
02:51Oh, actually.
02:51All right, here you go.
02:52There's, like, a little like it.
02:54Here you go.
02:55Stephanie, she's a tough competitor.
02:57She's great with flavors, and it's the one to beat for sure.
02:59So I better step it up.
03:01All three of you are back for redemption.
03:02Grab a drink.
03:03Make yourselves comfortable.
03:04All right.
03:04We'll get to the table in a second.
03:07We are going to have an issue here with Stephanie.
03:10A big issue.
03:11We can't let Steph get to us.
03:13No, Steph is the best one on that.
03:14Stephanie Izard is a little intimidating.
03:17She's won so many competitions.
03:18We're on to you and your poker face.
03:20So intense.
03:21Some might say I'm a little bit competitive,
03:23and it's always those losses that stick with you.
03:26So this time, I want to win all three rounds.
03:28I'm going to try to take it all home.
03:34Well, Chefs, since you guys played the game before,
03:36let me just go ahead and reintroduce what we're doing here.
03:38We're playing a little culinary poker.
03:40You'll be betting cash based on the cards that you're dealt.
03:42Got it.
03:43And then simply just back up that bet in the kitchen behind me.
03:46You remember the deal, three hands, right, three cooks.
03:50Every round, win it take all.
03:52Welcome to the speed hand, Chefs.
03:54How many minutes to speed hand?
03:5520 minutes.
03:57And we're going $500 as the buy-in.
03:59And we're going $500 as the buy-in.
03:59In order to see some cards, I've got to see some cash.
04:02Two, three, four, and five.
04:05I just bought a new house, so I have to build it out.
04:08Do I have a better poker face this season?
04:10Probably not, but I feel a lot more confident,
04:12and I'm here to win money.
04:14I'm buying some cows for my ranch in Montana.
04:16You have a ranch in Montana?
04:18Well, I mean, I have it if I win.
04:21$1,500 in the pot right now.
04:23Good to deal.
04:24So there's a communal card, the dish card.
04:26This card is something that you all have to cook.
04:30Our dish card is international sandwich.
04:35Ooh.
04:35Oh, that's kind of cute.
04:36Poker face, poker face.
04:37I hate it.
04:38That opens up a lot.
04:40You know, it could be anything.
04:41It's a very wide interpretation.
04:43You know, it's all about the red card.
04:45Very, very true.
04:46Let me narrow down your options over there.
04:48All right.
04:49These are your wild cards.
04:51They apply to you and you alone.
04:54This will affect your dish and your dish alone.
04:56Niko, you got to do better.
04:57Why did I do?
04:58You have to do better with your face.
05:00I didn't do anything.
05:00I'm the one.
05:01You should do it.
05:02I didn't see it.
05:03You didn't see it?
05:03Roll the tape, man.
05:05Oh.
05:09She was like.
05:10She told me what she said.
05:12She has a funny face.
05:13I have the worst poker face known to mankind,
05:16but I'm like the last person that should get this card.
05:19Oh, dear.
05:20Okay.
05:20All of my recipes are like 50% garlic,
05:23and I can't cook without onions.
05:27It's smothered.
05:28I love sandwiches, but to me, when something's smothered,
05:31it's just overly rich.
05:33Add an extra 500.
05:35Okay, not the worst, but why am I always the one,
05:39like, you know, putting money out and not getting it back?
05:41The action starts with you, Chef Stephanie.
05:43Are you going to check, or are you going to bet?
05:46Of course, the end goal is to walk away with all $15,000,
05:50and with bigger risks comes bigger rewards,
05:52so probably go big.
05:54All right, I'm going to go.
05:55I'm going to put in 500.
05:56Put in 500.
05:57We have a confident gambler over here.
06:00We have a game now.
06:01The pot stands at $2,000.
06:04Gabe, the action's yours, my friend.
06:06Last time I was in this kitchen, I went too strong too soon.
06:09Gabe, the action's yours.
06:10Let's just play it.
06:11I either win it or otherwise I'm out.
06:13That's it.
06:13I don't want to do that this time.
06:15I could easily raise this.
06:16Talk to me.
06:17But, you know, this is the thing, right?
06:19I kind of want to, you know, kind of go with the flow.
06:21So I'm going to match, and I'm going to do 500 here.
06:25Okay.
06:25Wow, so $2,500 in the pot.
06:28Chef Mika, the action is yours, my lady.
06:31Okay.
06:32There's no onions and garlic in this dish for me.
06:34Not great, so I'm not trying to go big or go home.
06:37We're trying to just go home with money.
06:39You know what, I don't want that much attention on me.
06:42Ooh.
06:42You don't say that often, do you?
06:46No, I don't.
06:47More than 500, yeah.
06:49What are you thinking?
06:50I'm going to call it, right?
06:52500.
06:53Is that the word?
06:54Me, I would say scared, but I mean.
06:56Oh!
06:57This guy's instigating.
06:59Oh, yeah, yeah, yeah.
07:00He's spicy today.
07:01All right, so everyone's in.
07:03Deposit at $3,000 of your own money.
07:05Oh, my God.
07:07I want to see some cards.
07:08Chef Stephanie, what do you got?
07:11Smothers.
07:12Smothered international salmon.
07:13Oh, my God.
07:13This is perfect.
07:15So you feeling good?
07:16I feel good.
07:17Gabe, what are we thinking?
07:18What do you got?
07:19Well, I just...
07:21The next 500 to the pot.
07:23$3,500.
07:25You're welcome, guys.
07:25You're welcome, guys.
07:26We'll see if this affects you later on.
07:28Chef Mika, what do you got?
07:30This...
07:30This...
07:30My face.
07:32All right, let's see.
07:33This card could be okay for anybody, but a Cuban?
07:37Oh, what is it?
07:38What is it?
07:39Hold on.
07:41No onions are going.
07:43Oh!
07:43This is my existence.
07:44That's the base.
07:45That's the essence.
07:47And pork fat.
07:47It runs through my DNA.
07:49Oh, my gosh.
07:50I mean, that is actually...
07:51Yeah, that is a difficult card.
07:52Well, the board is set.
07:54$3,500 in the pot.
07:5520 minutes on the clock.
07:56Your time starts now.
07:57Oh!
07:58Wait.
07:59Wait.
07:59You have to take these off.
08:00Go, go, go, go, go.
08:03I'm ready to go.
08:04Oh, Stephanie.
08:05My mind goes to tonkatsu.
08:07This classic Japanese sandwich with a fried pork cutlet.
08:10Oh, look how much garlic we have here, Mika.
08:12Don't even start, Gabe.
08:14Instead of doing Italian, which I do all the time,
08:16we're going to do a lamb burger.
08:17I think it's going to work beautifully.
08:19My goodness.
08:19Don't sleep on a sandwich.
08:21It's not just put a piece of bread together
08:23with some meat and some accoutrement,
08:25and you only have 20 minutes.
08:27Chef Mika, boneless chicken thighs.
08:29Okay, nice.
08:30We're doing a jibarito sandwich.
08:31Ooh.
08:32With an aji amarillo, Peruvian spiced chicken.
08:36So I'm going to be taking you to Puerto Rico, Cuba,
08:38and Peru today.
08:39And Peru today.
08:40I love this.
08:41I have a house that I just bought.
08:43I need money.
08:44I don't see bread here.
08:45No bread.
08:46Well, Chef, you guessed right.
08:47So we're using essentially plantain as the vessel.
08:50Yes.
08:51You know what would be absolutely delicious with this?
08:53Some garlic.
08:54Wait, garlic and onions.
08:55I would say some garlic and onions.
08:5715 minutes left in the speed round.
08:59Oh, my God.
08:59Are you serious?
09:01Chef, Stephanie, we lost a good amount of money.
09:03$5,000 last time.
09:04Thank you, Eric, for rubbing it in.
09:07For me, a tonkatsu is only a tonkatsu
09:09if it's smothered in a whole bunch of mayo,
09:11so it seems like a good one to go with.
09:13Gabe.
09:13Yes.
09:14Are you using your fryer?
09:15I don't know. Do you need it?
09:16Yeah. Can I use it?
09:16Would you help her?
09:17Yes, Stephanie, coming.
09:19Wow.
09:19He's too much of a gentleman.
09:20I was like, oh, look at that.
09:23We're friends.
09:23Kind, man. Look at that.
09:24I don't think I really gave him the opportunity to say no,
09:26but you're not just trying to win money.
09:28You're trying not to lose your own money.
09:30Chef Gabe.
09:31What?
09:32This is a 35.
09:34I get so tasty.
09:35Like, what are you doing in my kitchen, Eric?
09:37What are we doing, a meatball sandwich, Chef?
09:39No, honey.
09:40Of course.
09:41I think we're making a lamb burger.
09:43Ooh.
09:43All right.
09:44I'm going a little meat of the Eastern.
09:45It's like fresh, light, you know, international, right?
09:48Yep.
09:48We're going to do a little pickled onions.
09:50Yum.
09:50We're going to do...
09:51Pickled onions over here.
09:53Ooh.
09:53Now you're just showing off.
09:54There's a bunch of garlic, too.
09:56There's a bunch of garlic.
09:57You're showing off.
09:58Way to be annoying.
09:59Are you grilling, or are you going to...
10:00I'm grilling, I'm grilling.
10:01Beautiful, beautiful.
10:01How do these grill work?
10:02I mean, do they work well?
10:03I don't know if they...
10:04I'm not sure if I like this.
10:06Well, if the grill is not hot enough and the lamb burger breaks,
10:09I'm just going to kind of wait and do other things.
10:11There's 10 minutes left in the speed round.
10:13Last time I was here, I walked away with absolutely nothing.
10:16This time, my son Ernie and I have grand plans to travel the world,
10:19so I need to make this sandwich incredible.
10:22Because losing and walking away with nothing,
10:24I can't let that happen.
10:25Hmm.
10:26That is not going to be pictures, is it?
10:28It's definitely dark.
10:29I'm thinking the fryer was hotter than I thought it was.
10:31I might cook my pork again.
10:33So you redoing your pork right now?
10:3620-minute challenge?
10:37Yeah, yeah, yeah, Eric.
10:38Seven minutes left, chefs.
10:39Having that post-traumatic stress from the last time I was here,
10:42I just can't do that again.
10:49Stephanie, you have been hitting stuff since like 10 minutes ago.
10:53I was doing okay, and then I borrowed your fryer,
10:55and I think you turned it up really high, so...
10:58Oh, no!
11:01I would never do that.
11:02Now, Mika, on the other hand, she's Nikki.
11:05I'm what?
11:05What?
11:06Chef Stephanie, did you tell Ernie that you lost the five grand
11:09out of the travel fund?
11:11Oh, no.
11:11When I lose, we don't watch it.
11:16No, he knows.
11:17He knows.
11:18Six minutes left, chefs.
11:19I'm going to cross my fingers that it's going to be perfectly cooked,
11:22and that I can still get the sandwich put together in time.
11:25Chef Mika, have you told your husband about the money that you lost?
11:27Or are you...
11:27Oh, he knows.
11:28Oh.
11:30He knows.
11:31Honey, he knows.
11:32He told me I have to win today.
11:33Chef Mika, no onions, no garlic.
11:35How are you working around that?
11:36Um, I am working around it, chef.
11:40A big part of this dish would be some pickled onions.
11:43I need to pickle something, so I thought to pickle some radish
11:46to get that acidic bite.
11:48Our time right now, chefs, is five minutes and 30 seconds.
11:51Okay, I need to put the freaking burger down.
11:52I'm late, Stephanie.
11:54I was talking the entire time.
11:55I may have shot myself here in the food.
11:58It's looking pretty tight for Chef Gabe.
12:00I just don't know if these grills are hot enough for, like, a burger.
12:03You know?
12:04If it's going to fall apart.
12:05So I'm going to, like, pan-sear it.
12:06$3,500 in that pot.
12:09We're at the two-minute mark.
12:10What?
12:11How did that happen?
12:12I have my jibarito coming out.
12:14Some chipotle crema right on top.
12:16My cheesy grilled chicken.
12:18We have 90 seconds left.
12:21Cooked piece of pork.
12:23Smother, smother, smother, smother, smother.
12:25That is indeed smothered.
12:26Some onions.
12:27One minute left.
12:28Oh, my God.
12:29Okay, didn't see that coming.
12:30I have $500 extra on the line.
12:33Gabriel, wake up.
12:34See, I knew it.
12:35This wasn't working.
12:36See?
12:37Okay, got it.
12:37Chef Gabe right now is getting me nervous.
12:40Just put it on something, dude.
12:41I take the pita sauce.
12:43I spread it on the bottom.
12:44The lamb burger looks beautiful.
12:45I just hope that it's cooked inside.
12:4715 seconds, Gabe.
12:48With some pickled onions.
12:50With some greenery.
12:51Three, two, one.
12:54That's about it, chefs.
12:55Well done.
12:56What's on the inside?
12:57A lamb?
12:57Yeah.
12:58I think time's up there, Gabe.
13:00I know.
13:00Hold on.
13:00Okay, I think time's up.
13:02I officially need to remove that piece of parsley
13:03that he just was missing in.
13:04There you go.
13:05I'm done.
13:06Where did time go?
13:07I was talking too much.
13:08That happens to you ever?
13:11Stephanie.
13:12All right, chefs.
13:12Grab one of your plates.
13:14Let's head over to the table.
13:17Chefs, our guest judge is coming down any moment from now.
13:21Let me just remind you.
13:22Yes.
13:22Poker faces, right?
13:23This is a blind tasting.
13:25Although that judge is going to be in front of you,
13:27they can't know who made what.
13:28This jibarito.
13:29It's not your average sandwich,
13:30so I hope the judge knows international flavors.
13:34This judge right here is recognized all over the world.
13:38Palette is just exquisite.
13:40A Food Network legend, if you will.
13:46Our guest judge is the two-time TOC champion,
13:51Chef Monique Shohan, everybody.
13:53Oh, my God, Monique.
13:55I mean, talk about a traditional palette.
13:57Hi, my love.
13:58It's so nice to see you.
13:59You troublemakers, you.
14:02She is an intense judge.
14:04She has seen it all.
14:05Well, we have $3,500 in the pot.
14:08Yeah.
14:08We have an International Sami Challenge.
14:10The decision is yours.
14:11Should I start from here?
14:13I love this idea, the tostones.
14:16I think it is such a great idea not to use bread.
14:19Here I go.
14:23The flavors are amazing.
14:25The chicken is very well seasoned.
14:27Just by adding the cheddar cheese on top,
14:30it also has that familiarity of it being a burger.
14:34The one thing which I'm really craving in this is some more acid.
14:38Pickled onions, I think, would have really taken this to the next level.
14:43Chef Monique's saying, like, I could use some pickled onions.
14:45I was like, so can I, Monique.
14:46So can I.
14:47But overall, delicious.
14:49Should I go to this?
14:51When I think of an international sandwich, this lamb beater pocket is probably what I would think.
14:59Here it goes.
15:03This sandwich has taken me to the Middle East.
15:07Even the yogurt spread adds to the tartness.
15:10And I think the pickled onions with the herbs.
15:14Flavor-wise, this is really, really good.
15:17I do think that the lamb needed to be cooked a little bit more.
15:22It was my bad.
15:23I should have put those burgers on the pan a little earlier.
15:28We'll move on to the last dish of the speed hand.
15:30I love how colorful this looks.
15:32So many different elements going on.
15:36You can hear the crunch when she bites into it, which is very satisfying.
15:41Lots, lots of flavor coming through.
15:44What I'm curious about is the choice of bread over here.
15:47It's a deep-fried cutlet.
15:49I think it could have stood up to a stronger bread,
15:52like a sourdough which has been toasted with a little bit more of the crunch.
15:58Flavor-wise, this is delicious.
16:01Mineet, it's a tonkatsu sandwich.
16:03It's supposed to be soft white bread.
16:05I thought you might know this.
16:06Who's going in the next hand with $3,500?
16:09The possibility of losing my money, my pride, is quite anxiety-inducing.
16:15This is going to be a tough one because flavor-wise, I think everything was so on point.
16:21I would have to go with...
16:30I'm going to be making someone $3,500 richer going into the next round.
16:38This sandwich.
16:39Wow.
16:42Go, Stephanie.
16:43The pickling that you did, I wanted to keep on going back.
16:47Chef Mineet, thank you so much.
16:48Perfect, thank you so much, guys.
16:50So much fun.
16:50So good to see you.
16:51Best of luck.
16:53Thank you, Chef.
16:54All right, Gabe, you have $3,500.
16:56Mika, you have $4,000.
16:57Love that.
16:58Stephanie, you have $7,500 in your pocket.
17:01Thanks for an extra $500 from Gabe.
17:03That's annoying.
17:04It's like the best pillow.
17:05It's nice and padded.
17:07Going into the next round, I can up the ante, maybe try to take someone out altogether.
17:11Who knows?
17:12I need to go home with some money.
17:13So let's talk him or cooking next time.
17:15Let's do that.
17:16Chefs, welcome to the Make or Break Hand, where you can make up some ground or take yourself deeper in
17:23a hole.
17:25I'm going to add an extra 10 minutes to the cook.
17:27And we're going to up the ante just a little bit.
17:29The buy-in for this hand is $1,000.
17:33One, two, four, five, six.
17:36Gabe.
17:37Two.
17:38I don't know why I stand out for this every time.
17:39You know what I mean?
17:40It's fun and then I'm like, I lose money.
17:43But maybe I'm going to make some ground here.
17:46I mean, there's a perfect opportunity to do so.
17:48The dish that we're all making is aphrodisiac.
17:55Ooh.
17:56I mean, no.
17:57Aphrodisiac in my house is like rice and beans.
18:00Date night.
18:00No, that's definitely not.
18:01If there is one thing that's not aphrodisiac, it's rice and beans.
18:04That I know for a fact.
18:06Being that this is the second hand, we have to make things just a little bit tougher.
18:09So, answer in the chat.
18:11The ingredients.
18:12It's going to be garlic.
18:14What do you chefs have to include in your aphrodisiac meal?
18:17What is that?
18:19Pineapple.
18:21What?
18:21Oh, I'm going to make a show.
18:23You do sound confident, but it will change once you take a look at your wild cards.
18:30Making crepes can be a little time consuming.
18:31They can be a little bit fragile.
18:33It's a little tricky.
18:36I have a good card.
18:37I can make something really good with that time.
18:42I feel good, but I don't want to get overly excited because I hate the card aphrodisiac.
18:47Gabe, the action is yours.
18:49I got 3,500 bucks in my pot.
18:52And to be honest, three minutes at start is great.
18:54I have a really good card.
18:56So, put a bet down and let the cooking do the talking.
18:59For once, let the cooking do the talking.
19:04Okay, that was good.
19:05That was fine.
19:06I'm quick today.
19:07So, an extra $1,000 in a pot.
19:09$1,000.
19:09$4,000 in a pot.
19:11Mika, the action's yours.
19:12Oh, thank you.
19:13I'm here for redemption and you don't want to be a chicken.
19:16You know what I want?
19:17I want one of those nice total toilets as well.
19:20If I call it, I'll put another $1,000.
19:21So, $5,000 in a pot.
19:23Chef Steffi, you had a long time to think about what to do.
19:25I like my cards, but I don't know what's going on with Gabe and Mika.
19:30I'm just going to call.
19:31That's it?
19:32You're cool.
19:32$6,000 in the pot.
19:33Oh my God, that's a lot of money.
19:35That's a lot of money.
19:35That's a lot of money.
19:36I am so curious now about these wild cards.
19:39I am so too.
19:39You and I both.
19:41Chef Gabe, what's up with you?
19:42I can finally shop in peace because I have a three-minute head start.
19:47Yes!
19:47Mika, what do you got?
19:50What does it say?
19:51Choose a region for another player.
19:53Yeah.
19:54Wow.
19:54That is a powerful card.
19:56So, who are you choosing?
19:57Chef Stephanie.
19:58You have so much money.
20:00I'm so sorry.
20:02What are you assigning Stephanie for region?
20:04She's getting judged by the Spice Queen.
20:07I think I want to go Indian.
20:11Oh!
20:12Sweet.
20:13When you do have the biggest pile of money on the table, you do have a target on your back.
20:17Thanks, Mika.
20:18I appreciate a good challenge.
20:19You have so much money.
20:21Steph, what do you got?
20:22I feel like this is, like, not good to go with that card.
20:25Let's see.
20:26Served in a crepe.
20:28Oh.
20:29We got some really good cards.
20:30If Chef Stephanie wins this hand, you have $11,500.
20:34That's ridiculous.
20:35What?
20:36If Chef Mika or Chef Gabe wins this, then the tables turn drastically.
20:41Yep.
20:42True.
20:44Okay.
20:44We're making a pineapple aphrodisiac dish with $6,000 on the line.
20:48Gabe, your time starts now.
20:50My time starts now.
20:51See you later.
20:52Bye.
20:52I'm gonna go up groceries.
20:53You guys can stay there.
20:55Don't worry about it.
20:56Okay.
20:56See how nice it is?
20:57There is nobody here.
20:59When I'm thinking about aphrodisiac, I think about light.
21:01And there is nothing more special to me than, like, fresh crudo.
21:05Scallops is good.
21:06Do I want some oysters?
21:08I kind of do.
21:09Scallops and oysters, right?
21:11Get your rock and roll in the bathroom, if you know what I mean.
21:13I feel like we're getting three minutes taken away.
21:15I need to plan my moves.
21:17Pineapples.
21:17All right.
21:18So these are the pink ones.
21:19All right.
21:20Almost three minutes up, ladies.
21:21We can get ready.
21:22Get ready to run.
21:2445 seconds left.
21:25Are you having a good time, Gabe?
21:27Oh, now you're taking for my station.
21:29Yeah, uh-huh.
21:29Hugh, I like that.
21:3030 seconds left.
21:31You know, I always say I'm, like, an Italian chef, wanna be cowboy.
21:33I'm cooking so I can win and get some money towards the ranch in Montana, because that's
21:37really where my heart is.
21:3810, 9, 8, 7, 6, 5, 4, 3, 2, 1.
21:48All right, ladies, get back in there.
21:49Hey, hey, hey, hey.
21:50Calm down.
21:51Indian pineapple situation.
21:53Cherry vinegar.
21:54This is a lot to pull off, but I know I'm gonna go dessert.
21:57Did somebody take brown sugar?
21:59Nope.
21:59Oh, got it.
22:00Brown sugar.
22:01Did someone take the garam masala?
22:02Just kidding.
22:03I'm totally kidding.
22:03Even though I have a semi-vision in my mind, the whole Indian thing throws it off just
22:08a little bit.
22:08Chef Stephanie definitely has the biggest hurdle to go over right now.
22:11A diabolical move by Chef Mika, but she needs to win some cash.
22:16I mean, it wouldn't be me if I didn't grab a plantain, right?
22:18Chef Mika.
22:19Hi.
22:20I see some beautiful, luxurious ingredients.
22:22Some caco clams, some mussels here.
22:24So we're gonna do a yuca mash.
22:26Okay.
22:27We're gonna do some pans here.
22:28Scallops with mussels.
22:30Mm-hmm.
22:30Made in kind of like a guanciale tomato sauce.
22:33Nice.
22:33Nothing that you typically expect from me.
22:35It's a little bit more elevated.
22:37As I'm cooking, I'm just like six grand, six grand, six grand.
22:40We're taking this a little bit all over the place.
22:42This is not for a vacation.
22:44This is for my home and the studio kitchen of my dreams that I've been trying to build
22:48for years.
22:49Chef Gabe, three-minute head start.
22:51All right.
22:51When you're in the pantry, you don't have to fight for ingredients.
22:54It's actually extremely nice.
22:55Not too bad.
22:55You know what I mean?
22:55Start chatting.
22:56Start chatting.
22:57Where did you grow up?
22:58Gabe, where did you grow up?
23:00Tell me about your nonna.
23:01She told you what to do?
23:02Do you want to know what I'm making?
23:03I would love to.
23:04Yeah, here we go.
23:05Okay, so scallop tartare with grilled pineapple and chorizo oil.
23:12Ooh.
23:12It's a scallop off right now.
23:14I'm also making oyster with grilled pineapple salsa.
23:17That sounds delicious.
23:18Yeah.
23:19I'm making the vinaigrette with beautiful pink pineapple for the scallop crudo.
23:23Pineapple a few ways.
23:24I love that.
23:25You know, Mika is amazing.
23:26But Stephanie, she's so meticulous with flavors.
23:29I just want to make sure this is a really good dish.
23:31Chef Stephanie, I feel like I need some Bollywood music as I walk to your station.
23:35Yeah, actually, I cook with Indian flavors a lot.
23:37I love the cuisine, but it's, I don't know, not something I would make from a knee on purpose.
23:41Especially in a crepe as well.
23:43Right.
23:44This is Iron Chef in the training.
23:45You know what I mean?
23:46I'm trying to do like a pineapple-filled crepe.
23:49What do you have in there right now?
23:50Rum, vinegar, sugar, garam masala.
23:53This amazing, just spice mix from India.
23:55I think a lot of chefs are scared to do dessert and competition.
23:58It's risky because you have to really stand up to those savory dishes to win.
24:02If you win this, it's a pretty big advantage.
24:06I'm back to redemption.
24:07I can't help myself.
24:08My crepes.
24:09I'm going to go a little bit coconut, which is used in a lot of Indian cuisine.
24:12First thing I ever made when I was eight years old was a crepe.
24:14That was the first thing I ever cooked by myself.
24:17That was extremely satisfying.
24:18Oh, there it is.
24:19There it is.
24:19That's what you need.
24:19Yeah, there it is.
24:20$6,000 in the pot for the make or break hands, chefs.
24:23We have five minutes left in the cook.
24:25How you doing, chef?
24:26Uh.
24:27How are you doing?
24:28I'm okay.
24:29I've been better.
24:30Chef Mika, everything going according to plan?
24:32We're going to do a pineapple granulata, toasted pine nuts.
24:35What are you doing with the green plant sandwich?
24:36I'm going to crunch it up and do like a little crispy component because I know she cares about.
24:40The texture.
24:41Absolutely.
24:42Three minutes, 20 seconds.
24:43All right.
24:44Hey.
24:45You guys good?
24:46I feel like it's very quiet in here for us.
24:47Getting all excited by our aphrodisiacs.
24:49Gabe, are you here?
24:50I'm good.
24:51I'm good.
24:52Gabe, you juiced the pink pineapple.
24:54Yeah.
24:54We have beautiful garnish here.
24:56All of this is going into crudo and now you're working on the oyster itself.
24:59Now I'm working on the oysters and then I'm going to start plating.
25:01Shocking oysters is never fun and easy.
25:03But there's a lot on the line.
25:05Winning $6,000 would allow me to live today with some money.
25:10This is great, dude.
25:11The last thing I want to do is get any shell in the oyster.
25:14My oyster shells keep breaking.
25:16Oh, man.
25:16I know I had an extra three minutes, but dang, this is not good.
25:27Oh, this broke.
25:31Another one?
25:32Oh, man.
25:35I don't want to go home broke.
25:36Not this time.
25:40There you go.
25:42Oh, thank you.
25:43Two minutes.
25:44What?
25:44Oh, my God.
25:46His and her crepes.
25:48I've got these beautiful pink pineapples, my crispy crepe, and then warm toffee rum sauce.
25:54Check on the crepe.
25:55Check on the Indian flavors.
25:57I start with the yucca mash on the bottom.
25:59Then I'm going to go in with my pan-seared scallops.
26:02That mussel and guanciale tomato sauce right over the top.
26:06Put the oysters in.
26:07And then on top of that, grilled pineapple.
26:09Needs to be alluring.
26:10It needs to be sexy.
26:11Yep.
26:1220 seconds left, chefs.
26:14The scallops, beautiful pink pineapple, which is stunning.
26:17Nice.
26:17The mini grat, it's really what's going to make this entire dish.
26:20Five, four, three, two, one.
26:24That's about it, chefs.
26:26Well done.
26:26That was hot and heavy, huh?
26:28I felt that one.
26:29Oh.
26:30That joke.
26:32Do you want some whipped cream?
26:33What is it?
26:33Oh, see?
26:34Sexy.
26:35Love it.
26:37Sexy.
26:37Winning this round really could change anything.
26:39And I would feel much more confident if I had, you know, a big stack of cash in my hand.
26:44There's a lot of money in that pot.
26:45And last time, I lost all my money, so I can't go back home a loser again.
26:54Chefs, let's go ahead and welcome back Chef Monique Chauhan.
26:57Hello again.
26:59Hello, hello, Chef Monique.
27:00Oh, this looks beautiful.
27:02Not too bad.
27:03Chefs were feeling the love in the make or break hand.
27:05Aphrodisiac is the dish.
27:07Okay.
27:08Pineapple as the ingredient, $6,000 in that pot.
27:14That's a lot, right?
27:14$6,000.
27:15Wow.
27:16Lot of money.
27:17We have something sweet, some savory.
27:19Please, Chef, the floor is yours.
27:21Let's start with what is right in front of me.
27:25Okay.
27:25This is so spectacular.
27:26I definitely feel the love visually in this dish.
27:31Oysters, I'm an aphrodisiac.
27:36I'm really loving how delicate the flavors are.
27:39I think the natural sweetness of the scallops working along with the pineapple, I think really works very well.
27:46But that oyster needed to be cleaned a little bit better because I got some pieces of the shell in
27:53it, which kind of took away from the entire experience.
27:57You know what?
27:57There were pieces of shell on the kitchen towel, and I think one of them went in.
28:01I mean, it sucks.
28:02Other than that, I think this is spectacular.
28:05We'll move on to the next dish.
28:06Okay.
28:08So scallops and mussels.
28:13There is a lot of comforting bites in this dish.
28:19Pineapple salsa with cilantro, which is such a beautiful combination to the scallops over here.
28:25They have been beautifully seared.
28:28I am really not sure what the puree under is.
28:32It's got a gummy texture and somehow it's not working along with the scallops and the mussels.
28:38I'm like having a short circuit in my brain because you guys are supposed to be gummy.
28:42It's a childhood memory for me, but I guess it's not for her.
28:45I will move on to the last dish.
28:49Aphrodisiac pineapple dessert.
28:51Really smart.
28:55I think this is definitely a really fun dessert, and in each and every bite I get the pineapple.
29:02And this is such a smart idea.
29:05I think it's just taking the crepe and deep frying it to add texture.
29:08I am picking up some kind of spice, something cinnamony, but I almost wish that there was more spice in
29:16it.
29:16Oh no, that's not good.
29:18Because the dessert had a decent amount of garam masala, but that can be the kiss of death.
29:22But overall, I feel the love.
29:24God, you guys are so good.
29:27$6,000 to the winner of this round.
29:31Truly making it or breaking it right now.
29:34And the decision's yours.
29:38I think I would have to go with the dessert.
29:46I'm gonna drop that down, what'd you think about?
29:48Whoa!
29:49Go ahead and grab that for us, Chef Sam.
29:52We're making her a t-shirt or something.
29:54This was the one dish that pineapple was the focal point.
29:57This feels way better than the last time I was here.
30:00A ton of money.
30:01A ton of money.
30:02I love that.
30:02Can I just touch it and see how he feels?
30:04Wow.
30:06Wow, a lot of money.
30:07Best of luck, guys.
30:08Thank you so much.
30:09So, Gabe, you have $1,500.
30:12Chef Mika, you have two grand.
30:14And Chef Stephanie, $11,500.
30:16$11,500.
30:19That is so not fair.
30:19Wow.
30:20Chef Gabe, Chef Mika, this is your last chance to win something or go bankrupt all over again.
30:25Harsh.
30:26I know.
30:27I can't.
30:27The dishes that I put out, they were really good.
30:29But I certainly cannot go home with nothing because I have already done that.
30:33The third round is mine.
30:35I'm not happy.
30:36It's not good.
30:37And we're sabotaging her.
30:38That's the worst part.
30:39At this point, I don't really have that much to lose.
30:41I think definitely end goal to walk away with all the money.
30:44Welcome to the all-in hand, chefs.
30:46Because you are the small stack with $1,500, Gabe, you, my friend, are going all-in.
30:50$1,500 is what all chefs need to throw in.
30:53Okay, perfect.
30:54So that's it.
30:55I either make some money back or otherwise I go home with zero again.
30:59Let's see the cash.
30:59What can I buy?
31:00That's all yours.
31:01$500.
31:02$500 is left to you.
31:04I'm losing money again.
31:06We got to come back in the third round.
31:08We can't let Stephanie win any more money.
31:10$4,500 in the pot.
31:11So for the dish, we're cooking a New England classic.
31:18I grew up in Connecticut.
31:19Ooh.
31:21Feeling pretty good.
31:23Ingredient.
31:24Ooh, celery roots.
31:26That's cute.
31:26I like that.
31:27Okay.
31:27You can shave everything and make chips and fry them.
31:30We'll think of some fun new things to do with it, I guess.
31:33After you get dealt these cards.
31:34What is that?
31:35What is this rainbow card?
31:36Oh, no, no.
31:38I've been collecting all my most extreme cards and put them into this one deck.
31:43Wow.
31:44The diamond deck.
31:44Some are good, some are bad.
31:46This is gonna probably be bad.
31:48Entertaining bad.
31:49Good for you, viewer, but not good for us.
31:54No fresh produce.
31:55This is probably a full-on lose-lose.
31:58Like, I know I'm gonna lose with that.
32:00Chef Mika, this is the first time I'm thrown off by your face.
32:02I'm thrown off with my card.
32:04Baked in a pie.
32:05It's a little concerning.
32:06Gotta think about this one.
32:08Chef Stephanie, happy, not happy.
32:10I mean, I love apple juice.
32:12You can get some acidity there, but then you think apple pulp.
32:14It's basically flavorless.
32:16Mmm.
32:17Since it's the last cook, I'm gonna give you chefs the option.
32:19You can keep the diamond card that you have, or you can get another card.
32:24But you have to play it.
32:26What if it's even worse?
32:27I know.
32:28Oh, it can absolutely get, but it also can get very, very, very good.
32:33Interesting.
32:34It's like I'm nervous that it'll be even worse, so we'll just roll with it.
32:37Yeah.
32:38I'm gonna keep my card.
32:40This is a pretty bad card.
32:42Can I get way worse for you?
32:43Yeah, you can, but this is pretty bad.
32:45I'm willing to give it a go and see and change it.
32:49You wanna change?
32:50Yes.
32:50So we'll keep that.
32:51I'll take this.
32:53Go ahead and look at it.
32:58It's worse?
33:00I can only use one induction burner.
33:02I like it.
33:03It's not good.
33:04Chef Stephanie, what do you got?
33:07Juice five apples and use the juice in the pulp.
33:10Yeah.
33:12What do we have, Chef?
33:13Baked in a pie.
33:15That's a very New England thing now.
33:17Pie.
33:18Mm-hmm.
33:19Mika, you have an extra $500 here.
33:21Yes, I do.
33:23Chef Stephanie and I are eyeing each other because I still have $500 to work with.
33:27If you throw in that $500, and let's say Chef Stephanie throws in $500, if you win, you get $5
33:35,500.
33:36Actually, leave a little bit more money than you came with.
33:38Ooh.
33:39Let me think about this.
33:40I'm a little worried because Chef Stephanie is from Connecticut, so I'm like, she knows these flavors very, very well.
33:47I also know that, like, I need to go home with more than I came in.
33:51All right, $500.
33:55I love a little side bet.
33:58I'll do it.
33:59Nice.
33:59Ooh.
34:00Nice, nice, nice.
34:01I like them.
34:03Okay.
34:03So we're all in.
34:04All right, we're all in.
34:05$5,500 in the pot, including a $1,000 side bet between the two.
34:10If Chef Stephanie wins, both of you chefs are going home with nothing.
34:15With nada.
34:16All right.
34:19Your time starts now.
34:21Okay.
34:24Well, I need apples.
34:28You're taking all that seafood?
34:30We're going to make a cioppino-style seafood soup.
34:32New England classic.
34:33It lends very well to a one-pot wonder.
34:36I'm thinking, like, a clam chowder pot pie.
34:41Chef Stephanie, New England classic with celery root.
34:43What are we thinking, Chef?
34:44I grew up eating clam chowder, and it was always with canned clams,
34:46which I do have some up to you.
34:47Oh, I see.
34:48So we got ginger, we got some lemongrass.
34:50Classic New England.
34:51I know, but it's like, when I think of a creamy soup,
34:53I want it to be a little more, like, Southeast Asian flair.
34:55So I feel like you can take that New England classic and celebrate it.
34:59But since you can't explain yourself, I'm, like, already questioning my decision here.
35:02A lot of money, a lot of reputation on the line, and a lot of apples.
35:05How about them apples?
35:06I want the sweet and I want the acid.
35:08Granny Smiths and Honeycrisp, okay.
35:10I'm coming to Chef Gabe.
35:12Beautiful array of seafood.
35:13I see the cockle clams.
35:15I'm doing, like, a little New England play on a cioppino, you know?
35:18So it's gonna be, like, a seafood stew of sorts.
35:21The base of it, it's fennel, leeks.
35:24Ooh.
35:24We got a little bit of chorizo salami there, right?
35:27Yes, yes.
35:27Now, the celery root, you know, I'm gonna chop it up,
35:29and we use it as a potato.
35:31So that's kind of the idea, and everything is gonna be in one pot.
35:34This is hard.
35:35I cannot really go ahead in the cooking process until the celery root is done.
35:39But I have to win it because my ranch in Montana requires a lot of cash.
35:43If Chef Stephanie wins this...
35:45Yeah?
35:45...you two have the honor of being the first two chefs to go home broke.
35:51Twice.
35:52Wow, what an honor.
35:54I'm sorry.
35:54I'm sorry.
35:55I'm sorry.
35:55That was tough, man.
35:56I mean, it's just, like, you take the knife and just, like, goes there.
36:0020 minutes left in the cook, chefs.
36:02Chef Mika.
36:02Hi.
36:03Talk to me.
36:04We're doing a little bit of a seafood chowder here.
36:06Mm-hmm.
36:07And then we're gonna be doing it in a pot pie since I have to bake it in a pie.
36:11Ooh.
36:11My crust is in the oven as we speak.
36:13No way.
36:14Really?
36:14My chowder's about to start boiling.
36:16You have an opportunity to technically go home with more money than you came with.
36:20I mean, I'm very happy about that.
36:21I have a little side bag going.
36:23There's a lot on the line right now.
36:25What you making over there?
36:26She's making the same thing you're making without the puff pastry.
36:29Nice.
36:30She's an Iron Chef.
36:31And she's from Connecticut.
36:33Like, I do not want to make a chowder against Stephanie Izard.
36:36Give me anxiety, Eric.
36:37It's a chowder off.
36:39It is a chowder off.
36:4015 minutes left.
36:41Hey!
36:42Plateau champagne.
36:44That's what I needed right here.
36:46Now I'm just on a mission.
36:48My mission is to win.
36:50Chef Stephanie is a beast, but...
36:53She can be beat, though.
36:54She can be beat.
36:54She can be beat.
36:56Chowder!
37:02Stephanie, you're very quiet over there.
37:04I don't like it.
37:04Very quiet.
37:05No me gusta.
37:06Mika, how are you using your celery root, Chef?
37:08I'm just gonna use it like a potato.
37:10Did you do a roux?
37:11Yep.
37:11Nice.
37:12I'm gonna have a roux.
37:12Got some seafood stock.
37:15Yeah.
37:17That's yummy.
37:18What's the time, Eric?
37:20Seven minutes left.
37:21Shoot.
37:21Thank you, miss.
37:22Five apples.
37:24Five apples, juice, and pulped.
37:26I think it can work.
37:27This is like part of the broth.
37:28I'm trying to structure those layers of flavor and tying them together.
37:31So, we'll see.
37:32It's a lot of pulp.
37:33I'll say that.
37:34I've got $9,500.
37:36But, I mean, at this point, you kind of just want to take it all and do a clean sweep.
37:40Hey, you guys.
37:41After a clear house, I'm gonna take you out to dinner tonight, all right?
37:44She was all cute and quiet.
37:46Chef Gabe.
37:47Hey, look at that.
37:48Whoa, whoa, whoa, whoa, whoa, whoa, whoa.
37:51He's been using that one induction burner like a beast.
37:54All right, little bready.
37:56Go.
37:56He's actually stacking another pan right on top of that, creating steam and searing some
38:01bread in there.
38:01Oh!
38:02That is some ingenuity right there.
38:04I love that.
38:05This is it.
38:05I don't want to go home broke.
38:06I want to go home with at least something.
38:08Two minutes left in the cook.
38:09Oh, that's not good.
38:10Uh-huh, uh-huh, uh-huh.
38:11I'm gonna ladle in some of that chowder and golden brown puff pastry.
38:16It is a pot pie.
38:18The broth is so much flavor.
38:20Gremolata on top and then a bunch of extra virgin olive oil is just gonna take it to the next
38:23level.
38:2430 seconds.
38:25Apples and celery roots, spice from Thai chilis.
38:27It's all about building layers of flavor.
38:29Five, four, three, two, one.
38:34Dude.
38:37That's beautiful food.
38:38That looks delicious.
38:39As usual.
38:40I think you got this one.
38:41Yeah.
38:42No, man, you don't know.
38:42That looks great.
38:43We're just gonna have to see who makes the best chowder.
38:48$4,500 in the pot right now.
38:51Wow.
38:51Not too bad, right?
38:52Yeah.
38:52There's a side bite.
38:53Yep, yep, yep, yep.
38:54$5,000 as well.
38:55Let's go.
38:56Okay.
38:57The clam chowder smells so good and this looks so beautiful.
39:03This sauce is money.
39:04You're right, this sauce is money.
39:06It's $15,000 money.
39:07I also love the Granny Smith apple right on top of it.
39:10It gives it a little bit of the tartness.
39:12The celery root, it's mimicking the potatoes which we usually find in a chowder.
39:16This is such a fun interpretation like somebody from Boston went to Thailand, they got inspired.
39:25But is it New England classic?
39:29Should I go to this?
39:32I love this presentation.
39:34This is beautiful.
39:36Here I go.
39:38Ooh.
39:39Ooh.
39:40Ooh.
39:45This is delicious.
39:47This is a pot pie.
39:49It's sweet, savory.
39:51Yes, you get the celery root.
39:53The one thing which I am missing over here is maybe the puff pastry.
39:59Having an egg wash would have taken it to the next level.
40:03Really don't have anything else to say.
40:05I'll try not to finish this.
40:07Yeah, you get it, Mani.
40:08I love you.
40:09You look spectacular.
40:11The last dish of the evening.
40:13Okay.
40:13This is really promising.
40:15I love the amount of greenery in this.
40:17It's very inviting.
40:21This is New England in spring or summer.
40:24I love the herbaceousness of this entire dish.
40:27The mussels and the clams and the shrimp.
40:30I see the celery root right over here and thank you for the beautifully toasted bread.
40:34But I think the layer of oil right on top is masking all the beautiful delicious flavors created under the
40:42oil.
40:43Olive oil is good for you.
40:44Like this is where all the flavor is.
40:45Okay, Mani?
40:46But this is so vibrant and so fun.
40:50All right, Chef Mani.
40:51The final decision on who takes home at $4,500 or potentially $5,500 is to you, Chef.
41:00Three takes on a New England classic with celery roots.
41:04I will have to go with this dish.
41:14I'm getting a tuna, darling!
41:17More money!
41:19I love you!
41:19$3,000.
41:20$5,500.
41:22To Chef Mika.
41:23Thank you, guys.
41:24Good job.
41:24I love you.
41:25This, I think, is as New England classic as it gets, right?
41:30What a comeback story.
41:33I love you.
41:33I've been here twice and now I'm down $10,000.
41:36I'm feeling completely defeated and I'm hoping that, you know, one day this will pay off.
41:41What can I do?
41:42Chef Mika, you have $5,500.
41:44A little bit more than what you came with.
41:46I'm very excited.
41:47Not too bad.
41:48And Chef Stephanie, you are our big winner with $9,500.
41:51Well done, Chef.
41:53Woo!
41:53Oh, my God.
41:55I feel good.
41:55You know, it wasn't sweet, but I'm excited about my last dish anyway.
41:59Congratulations.
42:01Oh, my God.
42:02I love that.
42:04That is so cool.
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