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00:00I'm Bobby Flake.
00:02Each week, one brave chef will try to take me down
00:05in my house.
00:05This is my show.
00:06Today it is, tomorrow who knows.
00:08I'm trash talking.
00:10This culinary battle is gonna shake down in two rounds.
00:13Round one, to get to me, two contenders
00:15have to go through each other,
00:16using an ingredient of my choice.
00:18It's do or die, Bobby.
00:19Two people that know me well will decide
00:22who's got the skills to beat me.
00:23Yeah!
00:24Round two, I go head to head
00:26with the winning contender.
00:27Let's go!
00:28Their turns will surprise me with their signature deck.
00:31What?
00:32Don't try this at home.
00:33I know you did it, Bobby!
00:36Bottom line.
00:37You're gonna run out of charge!
00:38Everyone's out to beat me.
00:43Bobby Flake!
00:46Yeah, yeah, yeah.
00:48Tonight, two of my triple threat titans
00:50are here to break my winning streak.
00:52Come on out, chefs Michael Votaggio and Brooke Williamson.
00:58Come on out, let's go!
01:00Come on out, come on out, come on out!
01:02Come on out, come on out, come on out!
01:03Come on out, come on out, come on out!
01:04Come on out, come on out!
01:04Come on out, come on out!
01:05Let's go!
01:06Let's go!
01:12Oh, my God!
01:12That's a fun crowd you have going on here.
01:15It's a very fun crowd.
01:16I'm sure they're very happy to see you guys.
01:17A little family reunion.
01:18Yeah.
01:19Titans, now Barbecue Brawl.
01:20It is nice to have the tables turned a little bit today, though.
01:24We get to walk up and give him a hard time,
01:26which is usually, like, what he's doing to us.
01:27It's actually the most fun part of it.
01:29It's the little things where he's like,
01:30hey, are you sure you want to do that?
01:33So, Bobby, Brooke and I are actually really excited
01:35because we have two top chefs that we both know.
01:38Definitely got some heavy hitters in the house tonight.
01:41Our first contender is a Venezuelan chef
01:43who came very close to beating us.
01:45Almost.
01:46It's Adriana Urbina.
01:48Yeah!
01:49Whoo!
01:52There she is.
01:56He's got a little sweat going down his forehead right now.
01:59Our next contender is a cooking competition veteran.
02:02From Los Angeles, chef Marcel Vigneron.
02:05Oh, wow.
02:14A tough day at the office tonight.
02:17Good evening, chefs.
02:18Adriana, Marcel, welcome.
02:19Good evening, chef.
02:20Nice to see you guys.
02:21So, you guys know how this works.
02:23I'm gonna give you an ingredient of my choice,
02:25and you must make that the star of your dish.
02:27Perfect.
02:28What would you like to see?
02:29Fish.
02:30Okay, you like fish.
02:31What about you?
02:32Maybe salt might be kind of a fun ingredient.
02:33Salt?
02:34Yeah, throw some salt in her game, you know?
02:36What?
02:37That's crazy.
02:38Now?
02:39Now what?
02:41Let's see what we got.
02:42Ingredient is porterhouse lamb chops.
02:45Ooh.
02:46Ooh.
02:47Ooh.
02:51Better than salt, or?
02:52I'm definitely gonna throw some salt on that.
02:54Okay.
02:55All right, guys, 20 minutes on the clock.
02:56Make sure you take it to the porterhouse.
03:04Great ingredient.
03:05It's a delicious cut of lamb.
03:07There's lots of different textures within it.
03:09It's a matter, I think, of getting that lamb cooked
03:12properly in the 20 minutes.
03:13You're pretty thick.
03:14Yeah, exactly.
03:15Oh, he's throwing in the fryer.
03:17Smart.
03:17Good way to crust it.
03:18Yeah.
03:19I've got a couple tricks up my sleeve
03:21to get this protein cooked in time.
03:23Okay, we're finally getting hot over here.
03:24I think to myself, what goes good with lamb?
03:27Boom, I instantly think of curry.
03:28So I'm making a curried lamb porterhouse chop
03:32with a tumeric cauliflower Moroccan salad.
03:36Competing against Marcel frightens me a little bit.
03:38I know how much experience and knowledge he has.
03:42While in culinary school, I won a scholarship
03:44to assist Bobby Flay at Aspen Food & Wine.
03:48Since then, I've learned a lot.
03:49I've been on Iron Chef, Chop, Cutthroat Kitchen.
03:53If it's a cooking competition, I've probably, you know, been on it.
03:56Every single thing that I've done has brought me
03:58to where I am today.
04:00I am the culinary executive officer of the Aster,
04:04the Lemon Grove, and the Los Angeles Athletic Club.
04:07I primarily focus on seasonal California cuisine.
04:10However, I have a vast repertoire.
04:11So tonight, the student becomes the master.
04:15Adriana, what are you making?
04:16I'm making a spicy salsa verde.
04:20Sounds good.
04:21It's kind of like an avocado spicy sauce.
04:24Crispy potatoes.
04:25Oh, and potatoes?
04:26Wow.
04:27Lamb chops have a very strong flavor.
04:30So my strategy is combining it with a lot of herbs,
04:34citrus, avocado.
04:36That can be like an avocado mousse.
04:38I love Adriana's flavors, and I love her skill set.
04:41Very fierce competitor.
04:42You can see how serious she is.
04:43She's focused.
04:44That's why I brought her in to take you guys on.
04:47We're coming for you.
04:48I went to culinary school in Venezuela,
04:50and then I worked for three Mission Start restaurants.
04:53And then after that, I founded my company, Tempuy Collective,
04:56based in New York.
04:58The first time I did Chopped, I won.
05:01That gave me the confidence to keep going.
05:04I ended up winning three times.
05:06I came so close to beating the titans.
05:09And although I didn't win, you are a beautifully creative chef.
05:13I love competition.
05:14This is not only for me, but it's to represent my country.
05:18I want to make Venezuela proud.
05:20Beating Bobby is going to do that.
05:2211 minutes to go.
05:26Chef, it was very nice today.
05:28As to you, I like the cheetah print.
05:31I think it rawr.
05:32You know, if I clean my inner cheetah today, you know?
05:36What's your plan here?
05:37I like cauliflower and lamb.
05:38You know, I got a little bit of curry going on.
05:40Curry, OK.
05:41Got a little Mediterranean salad.
05:43For the cauliflower, right into the fryer
05:45until it's nice and tender and golden.
05:48I got my pomegranate seeds, pickled apricots.
05:50Gorgeous.
05:51All right, good luck to you.
05:52Thank you, chef.
05:53Adriana, how are you feeling about going against Marcel?
05:56I think he's an amazing chef.
05:57So I'm a little bit scared, but confident
06:00that I'm giving my all, so.
06:02OK, well, good luck to you.
06:05For my avocado mousse, I finish up with a little bit
06:08of chipotle to make sure that it's spicy.
06:12Just under eight minutes.
06:15Those chops on Adriana's side, she just flipped them.
06:18I mean, she's got a nice, hard sear on the outside.
06:20Is she?
06:21I still don't feel like it's quite enough time
06:23to get those fully cooked.
06:25I'm nervous about time.
06:27So I put the meat in the salamander to cook them faster.
06:31I kind of like that move.
06:32Roasting, yeah.
06:33Take my potatoes, slice them, fry them.
06:36Marcel's got a lot happening.
06:37He has the potential to, like, lose focus
06:39of that main ingredient.
06:41Yeah.
06:42Going the Moroccan route makes a lot of sense.
06:44It is a cohesive idea, but the simplicity, like,
06:47of Adriana's flavor profiles are interesting to me.
06:49Beautifully roasted piece of meat.
06:50You don't need much more than that when it's supposed
06:53to be the star of the dish.
06:54Six minutes left.
06:56We the king for the win.
06:58To finish up the dish, I want to do a veal and fish sauce
07:02reduction.
07:03She's back.
07:05So your lamb, you're finishing it in the salamander, right?
07:07Yeah.
07:08I'm going to take it out, like, two minutes.
07:11Let it rest a little bit.
07:12Yeah, let it rest a little bit.
07:13Marcel, you got a lot of components.
07:15How are you going to bring it together?
07:16Very quickly.
07:18Who's here for Marcel?
07:19Yeah, I can't hear you.
07:22Who's here for Adriana?
07:24Woo!
07:26Only three minutes on the clock.
07:28So I put the mousse in the bottom.
07:31Very simple, very delicious.
07:33My lamb is cooked very nicely.
07:35I put the cauliflower salad down first.
07:38A minute 20.
07:40I feel super nervous right now.
07:43Like, OK, this meat is not cooked.
07:45True, but I'm going to put it on the plate.
07:48Eight, seven, six, five, four, three, two, one.
07:57That was tough.
07:59Nice job.
08:00Nice job, Chef.
08:01Beautiful.
08:02I'm super confident about the flavors,
08:04because they represent me, represent my roots.
08:07I think this dish is going to beat out Adriana's,
08:09because lamb's the star.
08:11It's just classic flavors that you can't deny.
08:15Chef Adriana, Chef Marcel, both of you obviously
08:19have what it takes to beat Bobby Flay.
08:21So it's really going to come down to the lamb.
08:24Adriana, what'd you make?
08:26I made a pan-seared lamb chop with potatoes
08:31and a spicy avocado mousse.
08:35Looks amazing, Chef.
08:37Really, like, so many people make avocado mousse,
08:39but not this delicious.
08:41It's an incredible condiment to go with that roasted piece of meat.
08:44And when you were searing it, you got this beautiful, amazing crust.
08:48But the outer rim of the lamb is kind of raw.
08:51But your flavors on this plate has the herbaceousness
08:54and the brightness that I'm looking for.
08:56And these potatoes are light and crispy and delicious.
09:00Chef Marcel, tell us what you made, sir.
09:03I made a curried lamb loin chop with a Moroccan cauliflower salad.
09:08There's a lot of really strong flavors here.
09:11I was a little concerned that they would compete with each other.
09:13They really don't.
09:14This lamb, the technique of throwing it into the fryer
09:18and then into the hot pan, I feel like was really smart
09:20and potentially really the only way
09:22that you could have gotten this perfectly cooked.
09:23The one thing I will say about this
09:26is that I feel like I'm missing something.
09:28Salt.
09:28Which is ironic.
09:30Considering what you said earlier.
09:33The one thing I'll say is the cauliflower,
09:36it's a little bit greasy.
09:38But you both represented yourselves very well tonight.
09:41Even though the meat wasn't cooked through,
09:43all of the other components are perfectly cooked,
09:46perfectly seasoned.
09:47I hope that's going to take me to the second round.
09:51And the chef moving forward to beat Bobby is Marcel.
09:57Thank you so much.
10:01This is not the end because I love cooking,
10:05love competing, where I can share my passion with the world.
10:10All right, Marcel, really solid cooking.
10:13Like, this lamb, it's beautifully cooked.
10:15Really impressive.
10:16How do you feel about taking him on now, head to head?
10:18Honored, humbling, you know, and I love you,
10:21but I'm coming for you.
10:22Love it.
10:23I was waiting for that part.
10:24Yeah.
10:24That's the most important part.
10:25Yeah, I'm coming for you.
10:30Marcel, great job.
10:32Your cooking is so varied, it can basically
10:34come out of nowhere.
10:35So I'm not even going to venture a guess.
10:37What are we cooking tonight?
10:38What's your signature dish this evening?
10:39So I actually have a wee bit of the Irish in me,
10:42and so I thought we could make some loaded fries.
10:46Really?
10:47Loaded fries.
10:47Loaded fries.
10:48What?
10:49You're like, if you're going to beat Bobby,
10:52you've got to be in this game.
10:53Man, this is just getting better and better.
10:55Yeah.
10:5545 minutes on the clock, and your time starts now.
11:03Loaded fries.
11:04When you hear that, you think, like, yeah,
11:05this is going to be easy, right?
11:07Oh, God.
11:0745 minutes?
11:08But it's like, you have to perfectly make French fries,
11:10make whatever toppings are going to go onto it.
11:11Mm-hmm.
11:12I mean, get cheese into the mix in some fashion.
11:14Yeah.
11:15Meat, there's a lot of work to be done.
11:16So much work.
11:17And just as much attention has to go into that topping
11:19as the fries.
11:20Even assembling this dish is going to take three minutes.
11:23And it's about timing, right?
11:24You can't assemble it until the last minute,
11:26otherwise your fries get soggy.
11:27So there's some strategy that goes into even just the timing
11:31of the plating.
11:32So Marcel's already got his fries flanching in water
11:36with bay leaves.
11:37Is that going to add a little flavor to those fries?
11:39Yeah.
11:39You know, when you're going up against flavor filet,
11:41you got to bring the heat.
11:43I can take something as humble as the potato
11:45and make a delicious dish with cheddar cheese foam,
11:49pork secreto, Iberico bacon bits, pickled red onions
11:54that can rival any chef, including you, Bobby.
11:57Well, the great thing about fries
11:58is that they're basically one of the best things
12:01you can eat in the world.
12:02So I'm making loaded hand cut French fries
12:05with a green chili queso sauce, pickled shallots,
12:08Mexican chorizo, and green onions.
12:10So my strategy is to get the fries soaked
12:13to get some of that starch off.
12:14And then I'm going to blanch them in oil
12:16at around 300 degrees just to kind of soften them.
12:19And then I'm going to put them in the blast chiller
12:21and then I'm going to pump it up to 375
12:23and finish it at the end.
12:24Just under 37 minutes.
12:27So you're boiling your taters first?
12:29Yeah.
12:30I've got to make my cheese sauce.
12:32Where's my salt?
12:33Oh, you're making cheese?
12:34Yeah, I'm making cheese sauce.
12:35Like, with a got-it, OK.
12:36For that, I heat up heavy cream,
12:39a little bit of milk with some sodium citric,
12:41which makes the cheese sauce a little bit more heat stable.
12:45It's not going to curdle.
12:46So I've got cheese sauce.
12:47Oh, and then so for the meat, right,
12:48you've got to have some meat.
12:49I'm going to cook some pork.
12:51Pork, cheese sauce, fries.
12:53Yeah, and I've got to grind the pork, so.
12:55Pickled onions.
12:56You still have to grind the pork.
12:57Yeah.
12:57All right, get two.
12:58Hop two, Marcel.
12:59Yeah.
13:00Did you see all of our outfits today, Bobby?
13:03Yes, it's very good.
13:04I feel like you didn't bring your A-game
13:06when it came to the wardrobe department today.
13:08You think I'm looking kind of ordinary?
13:10Looking a little ordinary.
13:11It's fine.
13:12As long as your food tastes good,
13:14I guess that's all that matters.
13:15Is this a five cheese situation?
13:17No, I just have some white American white cheddar
13:20and some batija.
13:21I want the caisson sauce to be, like, a white color,
13:23and white American melts perfectly,
13:26and the white cheddar gives a little sharp flavor.
13:28So I start with some flour and butter to make a roux.
13:31Get out of here.
13:32Let's give it up for Bobby, guys.
13:34Whoa.
13:36Shh.
13:37Something smells burned over here, chef.
13:39Something smells burned.
13:41Oh, God.
13:43Uh-oh.
13:45I just burnt his roux, I think.
13:48I lose sight of what's happening with the roux,
13:50and it burns.
13:51So now he's going to start his roux over,
13:53which is frightening in the sense that, like,
13:55is there enough time to cook out that flour?
14:0026 minutes.
14:01This is cold time, so we're totally cutting.
14:03We've got to move back.
14:04We've got a lot of stuff to do, man.
14:05Time is just frying by.
14:08Oh, there you go.
14:09You guys laughed at that one, all right.
14:10I knew I'd get there eventually.
14:12Bobby, we OK?
14:13Yeah, I burnt my roux.
14:14You gonna have enough time to cook out that flour?
14:17Yes, Brooke.
14:21I think I have enough time, but as Brooke likes to say,
14:23you need to cook the flour out.
14:24So I let that cook, and then I add scalded milk,
14:27because that creates a bejamel.
14:29Marcel has a pair of goggles on his forehead right now.
14:31So he's sticking the fries into the nitrogen.
14:36That'll freeze them.
14:38I'm curious to know if Marcel's technique is going to pay off.
14:41They're so cold now that putting them into a fryer
14:44is going to cool off the fryer really quickly.
14:46So I take those soaked French fries.
14:48I'm going to put them in the blast chiller to cool them down.
14:50Oh, so Bobby's doing the same thing.
14:52He's going through them.
14:53In the blast chiller.
14:54I'm using an Iberico pork secreto,
14:58which is like the Ferrari of all protein.
15:01I mean, the texture is just so soft,
15:03but like a nice little bite.
15:05Marcel has this perfect grind on that,
15:07whoo, which needs to start cooking pretty soon
15:10if he's going to develop that flavor that he's looking for.
15:12Yeah.
15:13You doing any meat over there?
15:15Yeah.
15:16What kind of meat are you doing?
15:17Chorizo, which already comes with flavor, too.
15:19I'm already seasoned.
15:20Smart man, cooks fast.
15:22Marcel's definitely highlighting technique.
15:25Bobby runs for flavor.
15:27The thing is, with the judges, with the blind,
15:30they can't see the technique that goes into it.
15:32But also, they shouldn't have to be able to see it.
15:34They should be able to taste it, and if they can't, then...
15:36Then what was the point?
15:37Grab the chorizo.
15:38Yeah.
15:39Only six minutes left, chefs.
15:43So this is the shoulder of the Iberico?
15:45Oui, chef.
15:47Smart choice.
15:47You get all that good fat.
15:48Nothing but the best for you, chef.
15:51You're going to add some, like, stock or jus to, like,
15:53bring it together?
15:54I think so.
15:55It's a great idea, chef.
15:56I add a little bit of veal demi-glace and some thyme,
16:00and then I take the Iberico pork, pop it in the oven
16:04to make kind of like a bacon-y crumble for the top of my fries.
16:08How are the actual potatoes themselves doing right now, though?
16:10So I'm going to start them pretty soon.
16:12All right.
16:13Smells good, looks good, feels good.
16:15So you remade the cheese sauce.
16:17I did.
16:18My cheese sauce is coming along nicely.
16:19It's thickening up, I'm going to add some Dijon mustard,
16:22white cheddar, and white American.
16:25Oh, and the chilies.
16:26What are these, poblanos and jalapenos?
16:28Yeah, green chili queso sauce.
16:30Show off.
16:31It's going to bring that green chili heat.
16:33Then turn up the heat to 375, and I finish crisping them up.
16:37And this is the final process for the fries.
16:40Good luck, chefs.
16:41While my pork is cooking, my fries are frying,
16:44we're ready to make some cheddar cheese foam.
16:46There's a lot of heavy components to this dish.
16:49So when you aerate it, it turns the cheese into this sort of like light queso cloud.
16:55Four minutes.
16:56You know I don't play right.
16:58I'll put up a good fight.
17:00These fries look good.
17:01They're nice and golden brown and crispy, and I hit it with some salt.
17:04I get my fries out, seasoned with a little bit of salt, and they are GBD.
17:09One minute, 30 seconds.
17:13So we have Michelin queso sauce on the bottom of the plate,
17:16big stack of these crispy fries, a little more queso sauce over the top,
17:20but I'm keeping the fries mostly unsauced so they stay nice and crispy.
17:2440 seconds.
17:25Then I'm hitting it with the cheese foam, the pork secreto.
17:2920 seconds.
17:30Cotija cheese, some of the Mexican chorizo.
17:3210.
17:33Pickled onions, my Iberico bacon bits.
17:36Six, and a little, two, one.
17:45That was wild.
17:46That was so good.
17:48I will stand by my dish.
17:50I will stand on top of my dish.
17:52I will stand underneath my dish.
17:54I wouldn't change a thing.
17:55Amazing.
17:56This might be the battle of the fries and the cheese sauces.
17:59Who knows?
18:01Congratulations, Bobby and Marcel, for finishing your loaded fries.
18:05I know that was a loaded amount of work.
18:08Now we'd like to introduce you to your judges.
18:10First off, the founder and chef of Duffified Experience Group, Brian Duffy.
18:16Chef and founder of The Line Up Dinner, Alaina Besser.
18:21And then we have the co-owner of Casa Ora, Ivo Diaz.
18:27All right, judges, please start with the first plate of loaded fries in front of you.
18:30Man, I love anything served in a boat.
18:37I love that presentation of it.
18:39That cheese sauce is on the inside of it.
18:41It kind of reminds me of that upscale version of that cheese sauce that we love so much in Philadelphia.
18:46I think that one thing is those fries, just a little bit overcooked.
18:50Double the meat, double the fun, you guys.
18:52I am super into that crispy Iberico and then that ground meat that is just loaded with flavor.
19:01But the fries, they're just overcooked.
19:04Having this chorizo style on top of this foamy cheese brings me back memories of childhood.
19:11Then I wanted some crunch.
19:13I was looking for that crunch on the fries.
19:15Thank you, judges.
19:16Go ahead and switch your plates.
19:17The French fries were cooked to perfection.
19:26The chorizo in it probably need a little more flavor.
19:30The meat is very under-seasoned.
19:33But the fries, they have that nice crispy exterior with a fluffy potato-y interior.
19:40I love the way that the cheese is on the bottom.
19:41That way those fries don't get soggy by sitting underneath of everything.
19:45I wish that that chorizo had a little bit more spice, a little bit more flavor to it.
19:49But I love all the other components within that.
19:52It's really a great dish.
19:53All right, judges.
19:54Please take a vote on your favorite plate of loaded fries.
19:57I'm no stranger to competition, but still, it's a little nerve-wracking.
20:01You know, I'm doing this one for a 24-year-old culinary school, Marcel, who wanted to be Bobby Flay.
20:09And the winner is...
20:13Chef Bobby Flay.
20:15Congratulations, Kelly.
20:16Definitely.
20:22Those fries were cooked perfectly.
20:23That cheese sauce, brilliant to put it on the underside.
20:25Just absolutely delicious and really well executed.
20:27All right, that's enough, Brian.
20:28Sorry, sorry, sorry.
20:30Marcel, like, your cooking today was impressive.
20:33Really.
20:34What can I say?
20:38The guy is a legend.
20:40I came here to prove that I could go up against Bobby, and I feel like I did that.
20:45Beat Bobby Fry.
20:46New show.
20:47Yeah, let's go.
20:48Yeah.
20:49I mean, after cooking for 75 years, I would hope that you can make french fries properly at this point.
20:54What can I say?
20:55My fries were locked and loaded.
20:56What can I say?
20:57My fries were locked and loaded.
20:59No.
21:00I'd say it's very well.
21:00You know, I'd say it's very good.
21:02I'd say it's very bad for you.
21:03I'd say it's very good.
21:04I'd say it's very good.
21:05сь
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