Tournament of Champions S07E07

ZenithFunWorld

2 hours ago

Transcript

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

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

00:00:07And of 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 Salyer.

00:00:37It's crazy.

00:00:38Stop it.

00:00:40Next, 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 Izard,

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

00:00:57Yes, there it is!

00:00:58Yes, chef!

00:00:59And finally, the Dumpling Mafia Queen, Chef Shirley Chung,

00:01:03battles Chef Brian Voltaggio for the last spot in the semifinal.

00:01:07She's going to 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

00:01:15and 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 Jeff Tila and Chef Jonathan Salyer.

00:01:39Chef Joe Sasto, Chef Kevin Lee, Chef Shirley Chung, Chef Brian Voltaggio,

00:01:44and Chef Stephanie Izard, Chef Kenny Gilbert.

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

00:01:53I love that.

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

00:01:59or should I say three rounds of competition.

00:02:01Chef, congratulations.

00:02:03You are now the great eight.

00:02:05Yeah.

00:02:06All done.

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

00:02:14It's one other thing.

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

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

00:02:29Yeah.

00:02:30Let's start off with the A division between Chef Chantila and Chef Jonathan Salyer.

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

00:02:40Chef Salyer through that door.

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

00:02:45You're out.

00:02:45Woo!

00:02:47Get ready to do this.

00:02:50Woo!

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

00:02:55Okay.

00:02:57It's how you don't fight.

00:02:58Ladies and gentlemen, let's meet the first two contenders.

00:03:00We have the number four seed, Chef Jonathan Salyer,

00:03:03who is in the quarterfinals for the first time

00:03:05and seems to have found his 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

00:03:19and become more successful.

00:03:20I've got my lucky shoes on.

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

00:03:25His opponent, oh, the number two seed, Chef Chantila,

00:03:30the winningest chef in this year's tournament,

00:03:32who is no stranger to the quarterfinals.

00:03:35You know, this year I'm working with a coach

00:03:37who's an ex-CIA contractor guy

00:03:40who deals with high-stress situations.

00:03:43This year's really about just kind of figuring

00:03:45out and calming my nervous system.

00:03:46Listen, Chantila's the winningest competitor

00:03:48in TOC history.

00:03:51Just breathing exercises.

00:03:56Very few in this arena have beaten him before,

00:03:59and 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!

00:04:17He has opened critically acclaimed restaurants

00:04:19in New York, Cleveland, and Chicago.

00:04:24He was named Food & Wine's Best Food Chef of 2010

00:04:30and received the 2017 James Beard Award

00:04:33for Best Chef Great Lakes.

00:04:36And he defeated Food Network star Artie Saquera

00:04:39in 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

00:04:48to the beard and baller!

00:04:51Yes!

00:04:52Jonathan Sawyer!

00:05:02Beard and baller, the two wins so far in TOC 7

00:05:05have 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.

00:05:15His mastery of Thai and Chinese cuisine

00:05:17is awe-inspiring,

00:05:18and his knife skills legendary.

00:05:21He has opened more than 20 restaurant concepts,

00:05:24broken five culinary world records,

00:05:27written three cookbooks,

00:05:28and has been nominated for three Emmys.

00:05:31And he defeated James Beard nominee Claudette Cepeda

00:05:34in 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, and you gotta quit asking me about him.

00:05:45Big round of applause for the Jets' turn,

00:05:48Chef Jett Keeler!

00:05:57Thank you, everybody.

00:05:59Thank you, everybody.

00:06:03Jett, you're one win away

00:06:06from being in the final four for the fifth time.

00:06:09Oh, it's just pressure.

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

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

00:06:13It's just one win,

00:06:14and then another win,

00:06:15and then another win.

00:06:16But you both earned this,

00:06:17and now you two will kick it off

00:06:19to 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, wow, wow.

00:06:29Oh, boy.

00:06:30So the randomizer will determine

00:06:32the mandatory international elements of your dish.

00:06:35The protein, the produce,

00:06:37the equipment, the style,

00:06:38and finally,

00:06:39a globally inspired wild card ingredient.

00:06:43Wow.

00:06:45That's not a combination that I want right now.

00:06:46I don't...

00:06:47I'm gonna give you plenty of time

00:06:48to think about it

00:06:49as I spin.

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

00:06:52Crazy, come on, oh.

00:06:55This is a crazy randomized thing.

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

00:07:02Protein, protein, protein.

00:07:04Come on, baby.

00:07:04Oh, Bransino!

00:07:05Oh, oh.

00:07:08And bok choy.

00:07:12Handheld waffle iron,

00:07:14fresh and fried,

00:07:16canned ackee.

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

00:07:18You got a lot of really good options here.

00:07:20Feel good?

00:07:23Ready, set, go.

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

00:07:29Well, the randomizer definitely got harder

00:07:31in this round.

00:07:32Way harder.

00:07:33Oh, Bransino.

00:07:34I mean, this is like the cornerstone

00:07:36of Mediterranean cooking.

00:07:37You go everywhere in Italy,

00:07:38you go everywhere in Greece,

00:07:39you'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 that big mind

00:08:04and a big imagination

00:08:04of how to employ all of this,

00:08:06especially that handheld waffle iron.

00:08:10A whole Bransino requires a ton of skill

00:08:13and time in order to break it down.

00:08:15But that's why it's tournament champions,

00:08:17not tournament averages.

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

00:08:20Oh, I'm so sorry.

00:08:21No worries.

00:08:22That's okay.

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

00:08:23The first thought that comes into my mind,

00:08:26that's what I need to do.

00:08:27And so I'm gonna go a whole fried Bransino

00:08:30with 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,

00:08:40and the seeds have been removed

00:08:41because they're so toxic.

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

00:08:44Fresh and fried.

00:08:44I love it.

00:08:45Also, whole Bransino.

00:08:47I mean, I have broken down in fried fish

00:08:49literally thousands of times in my career.

00:08:51That's Asian food right there, man.

00:08:53So I'm gonna do some type of whole fried fish,

00:08:56and then I'm gonna top it

00:08:58with a very light bok choy apple and onion salad.

00:09:02And then the waffle iron and the ackee

00:09:03are gonna find its way into this dish somewhere.

00:09:07Chef, how are you?

00:09:08I'm good.

00:09:09How are you, Justin?

00:09:10Perfect.

00:09:10Let's go, let's go.

00:09:12So it wouldn't be TOC

00:09:14without my crack team of culinary commentators.

00:09:16That's right, Michelin-recommended chef

00:09:18with a PhD in deliciousness.

00:09:20The wild card himself, Chef Justin Warner.

00:09:23And wicked Boston restaurateur.

00:09:25And the TOC 3 champ herself, Chef Tiffany Faison.

00:09:28Now, Justin and Tiffany are following the chef's every move

00:09:31so they can faithfully present their dishes

00:09:33to the judges during the blind tasting.

00:09:35They're also joined by our roving reporter,

00:09:37my son, Hunter Fieri,

00:09:38who will be talking with our winners backstage.

00:09:40And the culinary scholar, Simon Majendar,

00:09:43who will dive into the randomizer challenge

00:09:45with 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

00:09:56as soon as possible,

00:09:57giving this aggressive marinade

00:09:59the highest opportunity

00:10:00to just sort of penetrate the flesh of the fish.

00:10:03Jerk, Chef.

00:10:03Jerk.

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

00:10:05Ah!

00:10:06I'm just honored to be here

00:10:08on Tournament Champion 7

00:10:09because there was a moment in my life

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

00:10:14There was most certainly a moment

00:10:15where I couldn't even look at this guy in the mirror.

00:10:17Since my sobriety,

00:10:19I'm living the absolute best version

00:10:21of my life every day now.

00:10:22But I'm not satisfied

00:10:24with 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

00:10:29and 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,

00:10:36uh, sake leaves, tamarind,

00:10:37clam juice, lime juice.

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

00:10:43No one leaves this arena happy

00:10:45except for one person.

00:10:47And that's who's leaving with the cash

00:10:49and 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,

00:11:03which is supercharged crab bisque.

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

00:11:06I-I've never worked with Aki before,

00:11:08so 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

00:11:18from 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

00:11:28is to embrace the funk of the Aki.

00:11:31That is a unique aroma.

00:11:33This Aki crab mother sauce,

00:11:35it's gonna be the final sauce

00:11:37to coat the fried filet pieces.

00:11:41It's pretty good.

00:11:43It's gonna be dressing

00:11:44for the bok choy crispy salad.

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

00:11:50And it's also gonna be used

00:11:51to create a binder

00:11:53to make a rice cake

00:11:54in this waffle maker.

00:11:55I compete because

00:11:57I know there's

00:11:58little future Jed out there

00:12:00watching and going,

00:12:01that looks like me.

00:12:02I can be that guy.

00:12:05I'm gonna make crispy Aki rice

00:12:08with the iron.

00:12:09I don't think any of us

00:12:10has made rice cakes

00:12:11in 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

00:12:21and cross my fingers

00:12:22and hope that this works.

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

00:12:24I've watched people go home

00:12:25on the waffle maker.

00:12:27Yeah.

00:12:31Chef Jed, chef Jonathan,

00:12:3225 minutes to go, 25.

00:12:36Do you have a plan

00:12:36for 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

00:12:43gives you a waffle maker,

00:12:45you make waffles.

00:12:46I'm just gonna put it

00:12:47right in the batter.

00:12:47I actually think

00:12:48that's gonna go nice in there.

00:12:50This waffle is gonna be

00:12:51the vehicle for the judges

00:12:52to put together

00:12:53all of the fresh herbs

00:12:54and the fried fish

00:12:55and then enjoy it all together

00:12:57like a crepe

00:12:58on the side

00:12:58of 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,

00:13:07I really wanna maximize

00:13:09this bok choy

00:13:10and I wanna use it

00:13:11three different ways.

00:13:12First, I wanna pickle the bulbs

00:13:13along with pickled onions.

00:13:17And then I'm gonna grill

00:13:18in the waffle maker

00:13:19the leaves

00:13:21after this Aki waffle

00:13:22is cooked.

00:13:23It's not bad.

00:13:24The raw leaves

00:13:26and the griddled leaves

00:13:27can act like a lettuce cup

00:13:28for each individual bite.

00:13:33Oh, hell yeah.

00:13:34I do a peek

00:13:35and the waffle iron rice

00:13:36is perfect.

00:13:38It's basically a mochi waffle

00:13:40with crab face.

00:13:41That's exactly right.

00:13:42Look at that.

00:13:43It's crispy and brown

00:13:44on the outside.

00:13:45It's really working.

00:13:49In a lot of Asian cultures,

00:13:51showing the whole fish

00:13:53is symbolic of good luck,

00:13:55of prosperity.

00:13:56I need four fillets.

00:13:57And I also think

00:13:58it gives amazing

00:13:59visual impact

00:14:00to this dish.

00:14:02So then you're gonna

00:14:03take the carcass,

00:14:04the whole thing,

00:14:04the head and all,

00:14:05fry it?

00:14:06Yeah.

00:14:07Jonathan Sawyer

00:14:07is a fantastic chef.

00:14:09He's been through

00:14:10a lot in life

00:14:10and I think that grit

00:14:12definitely shows

00:14:13in his cooking.

00:14:14But I've done

00:14:15a lot more competition cooking

00:14:17and it's just

00:14:18a little different.

00:14:19So, I mean,

00:14:19my edge today

00:14:20is doing this a lot.

00:14:22I've been close

00:14:23too many times.

00:14:24We gotta put this one

00:14:25to bed, guys.

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

00:14:31I really love this marinade.

00:14:33Listen, when you're

00:14:34against Jet Tila

00:14:35in this arena,

00:14:36you have to go

00:14:36high risk, high reward.

00:14:37Just a regular

00:14:38humdrum plate of food

00:14:39isn't going to be

00:14:40this champion.

00:14:42We're gonna start

00:14:43a tamarind sauce

00:14:44with this ackee.

00:14:46I really wanna add

00:14:47a lot of flavor

00:14:48into this island sauce.

00:14:51So I use jerk paste,

00:14:53I use garlic,

00:14:54I use ginger,

00:14:55tamarind,

00:14:56and fresh lime.

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

00:14:58I'm really happy

00:14:59with how complex

00:15:00this island sauce is.

00:15:02And I wanna use

00:15:03that ackee fruit

00:15:03one more time.

00:15:05All that's gonna get

00:15:06blended with a little bit

00:15:07of clam juice.

00:15:09I've won James Beard

00:15:10awards,

00:15:10I've written cookbooks,

00:15:12I've fathered children,

00:15:13I've opened restaurants.

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

00:15:15But the hill

00:15:16I've never climbed

00:15:17is TOC.

00:15:18The championship

00:15:19that I want more

00:15:20than anything else

00:15:21is TOC,

00:15:22and I'm here

00:15:23to prove it.

00:15:24This is the final

00:15:25ten minutes,

00:15:26ten to go.

00:15:29I come from

00:15:30the school of

00:15:30you gotta hit

00:15:31each item

00:15:32on the randomizer twice.

00:15:33So I'm gonna use

00:15:33the bok choy two ways.

00:15:34I'm gonna slice

00:15:35the big bok choy

00:15:36and the little bok choy

00:15:36into thin strips,

00:15:38into chiffonade,

00:15:39is what we call it.

00:15:39And I'm going to warm

00:15:42some of that

00:15:42for the base of the plate.

00:15:44Chef, where's

00:15:45the sauce gonna go?

00:15:45Sauce is gonna go

00:15:46onto this bok choy

00:15:48stir fry.

00:15:48And then for the

00:15:50fresh bok choy salad,

00:15:53green apple.

00:15:54Yep.

00:15:54Onion,

00:15:55because it is

00:15:56fried and fresh.

00:15:57I make a dressing

00:15:58of ackee crab

00:15:59fat mother sauce

00:16:01and add chili crisp,

00:16:03lime juice,

00:16:04sugar.

00:16:05Wasting movement.

00:16:07Ackee dressing.

00:16:09I have been

00:16:10final four

00:16:11four times,

00:16:12but it would mean

00:16:13the world to me

00:16:15to share this belt

00:16:16and this win

00:16:16with everyone

00:16:17that's been on

00:16:18Team Tila

00:16:19for seven years now.

00:16:23Four minutes,

00:16:24four to go.

00:16:25I think

00:16:26ackee fruit waffles

00:16:27turned out awesome.

00:16:28I'm really happy

00:16:29with how golden brown

00:16:30delicious they are

00:16:30on the outside.

00:16:31Really what I was

00:16:32looking for.

00:16:33I'm gonna plate

00:16:33all of the fresh

00:16:34components of the

00:16:36fried fish plate first.

00:16:37Pickled bok choy

00:16:38and that ackee fruit waffle.

00:16:42I'm gonna put

00:16:43the waffle iron

00:16:44griddled choy

00:16:44right next to the waffle.

00:16:47And over top

00:16:48of my fried fish

00:16:49goes the island sauce,

00:16:50that jerk

00:16:51and ackee

00:16:51and tamarind seasoning.

00:16:54I like the plate

00:16:55of food I made.

00:16:56I trust my flavors.

00:16:58I really hope

00:16:59it's enough to win,

00:16:59though.

00:17:02Two minutes!

00:17:03I need to start

00:17:04with my show stopper,

00:17:05which is my

00:17:06Bronzino carcass.

00:17:07Almost like a little bowl

00:17:09to kind of force

00:17:10everything in the middle.

00:17:13Now, I'm not trying

00:17:14to make a perfect

00:17:14waffle-shaped ackee

00:17:16rice cake.

00:17:17I'm going for

00:17:18the crispiness

00:17:19and the doneness

00:17:21of the rice.

00:17:22I actually roll

00:17:24the fillets

00:17:25in that mother sauce

00:17:27and I'm trying

00:17:28to build height

00:17:29and some color interest.

00:17:31And I want

00:17:32to arrange this

00:17:33so they see

00:17:33bok choy pieces

00:17:34immediately.

00:17:36This dish will wow

00:17:37in its flavor

00:17:38and its textural variance.

00:17:40I love this dish.

00:17:43Five, four,

00:17:45three, two, one!

00:17:49What a battle.

00:17:51Wow.

00:17:52What are these two

00:17:53going into the final four?

00:17:55Oh, my God.

00:17:59Whoo!

00:18:03Holy moly.

00:18:04I'm shaking.

00:18:06I think I nailed it.

00:18:08Jonathan's awesome.

00:18:09We'll see.

00:18:12This is the hardest

00:18:13round of cooking

00:18:14I've ever had

00:18:14in tournament champions.

00:18:15No one has any idea

00:18:17what kind of

00:18:18just adrenaline burn

00:18:20these cooks are.

00:18:21Ladies and gentlemen,

00:18:22the judges

00:18:23have been waiting

00:18:23patiently in their

00:18:24trailers

00:18:25and wait till you see

00:18:26who's here tonight.

00:18:27First, one of the

00:18:29most celebrated

00:18:29titans on Bobby's

00:18:31Triple Threat,

00:18:32a Top Chef winner

00:18:33and the champion

00:18:34of the very first

00:18:35TOC,

00:18:36Brooke Williamson!

00:18:40Wow, no way.

00:18:43Acclaimed executive chef

00:18:45and winner

00:18:46of Top Chef Season 12

00:18:47and TOC 4 champ

00:18:50herself,

00:18:51Chef May Lynn.

00:18:54Yes, yes, yes, yes.

00:18:56I like this.

00:18:58This is one of my faves.

00:19:00James Beard Award winner,

00:19:01legendary Southern California

00:19:03restaurateur

00:19:03and the recipient

00:19:04of the coveted

00:19:05Julia Child Award,

00:19:07Chef Susan Finnegar.

00:19:11I love Susan Finnegar.

00:19:13This is so great.

00:19:15Yeah, what a great panel.

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

00:19:18Here we are

00:19:19into the quarterfinals.

00:19:21The chefs tonight

00:19:21for the randomizer.

00:19:23The protein was

00:19:23whole branzino.

00:19:24Produce was bok choy.

00:19:27Equipment was

00:19:28handheld waffle iron.

00:19:29Style was fresh and fried.

00:19:31And wildcard ingredient

00:19:33was the canned aki.

00:19:34And here to give you

00:19:35the first breakdown

00:19:36is the culinary connoisseur,

00:19:38Justin Warner.

00:19:39Looking for nods and umms.

00:19:41Judges before you

00:19:42is deep fried

00:19:43whole branzino

00:19:44accompanied by

00:19:45crispy aki mochi rice,

00:19:47which was cooked

00:19:47in the handheld waffle maker.

00:19:49And bok choy two ways.

00:19:51The whole branzino

00:19:52fried and then tossed

00:19:53in aki crab fat sauce.

00:19:55The bok choy first

00:19:56was tossed as a chiffonade

00:19:57in the apple

00:19:58and red onion salad

00:19:59with the aki vinaigrette.

00:20:01From there as a sauté,

00:20:02some wilted bok choy.

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

00:20:10Whoever the chef is,

00:20:11they did an incredible

00:20:13amount of work

00:20:13in the amount of time

00:20:15that they had.

00:20:16To break down

00:20:17a whole branzino,

00:20:19utilize both the flesh

00:20:21and the bones.

00:20:22The presentation,

00:20:23incredible.

00:20:24Yes!

00:20:26We're smart.

00:20:27The rice,

00:20:28incredibly crispy.

00:20:29I just wish I saw

00:20:30a little bit more bok choy.

00:20:31Okay.

00:20:32Otherwise,

00:20:33it's an incredible dish.

00:20:34Yeah!

00:20:35Incredible.

00:20:37Chef Susan.

00:20:37Keep it going, Susan.

00:20:39Exactly.

00:20:39Bronzino, I think,

00:20:40is one of the most difficult

00:20:42fish to cook

00:20:43because 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,

00:20:51the fresh part of that,

00:20:53I'm struggling with.

00:20:54I wish there would have been

00:20:55more of that slaw.

00:20:56Yeah, I feel,

00:20:57I felt that at the end.

00:21:00Aki crab fat sauce.

00:21:01It's,

00:21:01it's beautiful.

00:21:03Brooke ate the whole plate.

00:21:04I think that iron

00:21:05gave it a really great texture

00:21:07in terms of, like,

00:21:09sticky crispiness.

00:21:10Yes.

00:21:11I just want a little bit

00:21:12more freshness.

00:21:13Okay.

00:21:14Okay.

00:21:15I can live with that.

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

00:21:18Your scorecards

00:21:19are in front of you.

00:21:2050 points in the taste,

00:21:2240 points in the use

00:21:24of the randomizer,

00:21:25and 10 for the presentation.

00:21:27I am optimistic.

00:21:30It's not slam dunkville.

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

00:21:34Who knows?

00:21:35Who knows, right?

00:21:36All right, judges,

00:21:37here to present

00:21:38the second chef's dish.

00:21:40Chef Tiffany Paisan.

00:21:41Culinary queens,

00:21:43in front of you,

00:21:43we have island-style

00:21:44fried whole bronzino

00:21:46with an aki waffle

00:21:47and island-spiced sauce,

00:21:49celebration of bok choy,

00:21:50and fresh garnishes.

00:21:51The bronzino

00:21:52remained entirely intact

00:21:54and seasoned

00:21:54with a blend

00:21:55of shio koji,

00:21:56jerk marinade.

00:21:57The waffles,

00:21:58constructed with aki

00:21:59brown butter,

00:22:00the bulbs of the bok choy

00:22:01were pickled.

00:22:02Fresh leaves

00:22:03are on the side

00:22:04of the plate,

00:22:04allowing you to eat it

00:22:05lettuce cup style,

00:22:06if you would like.

00:22:07They were also

00:22:07handheld waffle roasted

00:22:09in brown butter.

00:22:10This is the worst.

00:22:11The worst part

00:22:12of the whole show.

00:22:14Going into this direction

00:22:15and going Caribbean

00:22:17was such a smart choice

00:22:19because aki is

00:22:20the national fruit of Jamaica.

00:22:24The jerk paste

00:22:25was delicious

00:22:27in its own right,

00:22:28but it didn't really season

00:22:29the flesh of the fish.

00:22:31There was a little bit

00:22:31of a mishap.

00:22:33I love the use

00:22:35of the bok choy

00:22:37and utilizing the leaves

00:22:38for the lettuce wrap.

00:22:41Yes.

00:22:41I love this aki waffle.

00:22:43I think this is

00:22:44a very obvious representation

00:22:46of the tool,

00:22:47and I taste the aki

00:22:48sort of in a way

00:22:49that I haven't.

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

00:22:52so bad news so far.

00:22:53So good.

00:22:54I'm struggling

00:22:55a little bit

00:22:56with the paste

00:22:57on top of the fish

00:22:59because it's destroyed

00:23:00the texture

00:23:01of the outside

00:23:02of that crispy fish

00:23:03a little bit.

00:23:03Destroyed?

00:23:04It feels a little bit

00:23:05heavy and weighted.

00:23:07Okay.

00:23:08On the fish,

00:23:09I agree completely

00:23:10with Brooke.

00:23:11The paste is delicious,

00:23:13just you lose

00:23:14the crispness.

00:23:16Flavor-wise,

00:23:17I think with the

00:23:17pickled bok choy,

00:23:19the fresh bok choy

00:23:20leaves,

00:23:20the use of the aki

00:23:22is really perfect.

00:23:24On the whole,

00:23:25very interesting.

00:23:26Thank you, chef.

00:23:27We have 50 points

00:23:28available on the taste,

00:23:2940 points in the use

00:23:30of the randomizer,

00:23:31and 10 for the plating.

00:23:33I mean, high-risk,

00:23:34high-reward dish,

00:23:34you know?

00:23:35I'm not convinced

00:23:36I want to know.

00:23:37I feel good,

00:23:38but I'm not convinced.

00:23:39Well, if they're ready

00:23:40for you, what's right?

00:23:41Oh, let's go.

00:23:43Ladies and gentlemen,

00:23:44let's bring it back in.

00:23:46Chef Jonathan Sawyer!

00:23:48Chef Chet Tila!

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

00:23:54It was an honor

00:23:57and a pleasure

00:23:57to watch you cook.

00:23:59Creative menus,

00:24:00dynamite presentation,

00:24:02and ladies and gentlemen,

00:24:03we have a one-point difference.

00:24:05Oh.

00:24:05Stop it.

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

00:24:10That's crazy.

00:24:12The winner of the battle

00:24:13for the A Division title

00:24:15between Chef Chet Tila

00:24:16and Chef Jonathan Sawyer

00:24:19is

00:24:22the winner

00:24:23of the battle

00:24:24for the A Division title

00:24:26is

00:24:33Chet Tila!

00:24:46Chef Jonathan,

00:24:48some of the best cooking

00:24:49I've seen you do.

00:24:50And to see you leaving right now

00:24:51is breaking everybody's heart.

00:24:55Fantastic job.

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

00:24:57But thank you

00:24:57for such a fantastic display.

00:24:59You'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.

00:25:17That's what it is, though.

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

00:25:19Yeah.

00:25:20You can run,

00:25:21but you cannot hide

00:25:23because Chet Tila

00:25:25is on a warpath,

00:25:26and this is his fifth time

00:25:27in the final four.

00:25:30Come on.

00:25:32You will either go up

00:25:32against Joe Sasto

00:25:34or Kevin Lee.

00:25:36How about no matter what,

00:25:37it's destruction time for me.

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

00:25:41Congratulations, Chet Tila!

00:25:42Final four!

00:25:44Thank you very much, everybody.

00:25:45Thank you so much

00:25:46for all your support.

00:25:51Oh, my God.

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

00:25:54Very close battle,

00:25:55but congratulations.

00:25:55I heard that you're doing

00:25:56something, okay,

00:25:57to mitigate pre-battle anxiety,

00:26:00the pressure.

00:26:01I have a coach this year

00:26:02who's ex-Special Forces,

00:26:04a CAA contractor,

00:26:05and he trains soldiers

00:26:07how to deal

00:26:07with high-stress situations.

00:26:09Right.

00:26:09I should take that breath,

00:26:10slow it down,

00:26:11and 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.

00:26:16See you in the final four, brother.

00:26:17All right.

00:26:18Thanks, man.

00:26:18Congratulations.

00:26:18Ladies and gentlemen,

00:26:19was that exciting or what?

00:26:22Are you ready

00:26:23for our next two opponents?

00:26:26We have the number five seed,

00:26:28Chef Joe Sasto,

00:26:30who has reached the quarterfinals

00:26:31for the second year in a row,

00:26:33but 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,

00:26:43and $150,000 could go a long way

00:26:45for starting my family.

00:26:47I've taken out some really

00:26:48challenging competitors.

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

00:26:52His opponent,

00:26:53the number three seed,

00:26:54Chef Kevin Lee,

00:26:55who has taken down powerful opponents

00:26:58in the past

00:26:59and is also trying to crack the final four

00:27:01for the first time.

00:27:03I've been here twice before,

00:27:05losing to Antonio Lofaso.

00:27:07I've been ready for this

00:27:08since last season ended.

00:27:10I've got to live up to that name,

00:27:12the Dragon Slayer.

00:27:13Kevin Lee,

00:27:14him and I are very similar,

00:27:16despite how different we may look.

00:27:18We're both really good at playing the game,

00:27:19but neither one of us knows

00:27:21what it feels like

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

00:27:24Not today, Joe.

00:27:25Not 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?

00:27:37Get after it!

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

00:27:41He worked his way up the ranks

00:27:43in Michelin-starred kitchens.

00:27:44He has won Chopped,

00:27:46Chef Grudge Match,

00:27:47and Triple G.

00:27:49His unorthodox guide to Italian cooking,

00:27:52Breaking the Rules,

00:27:53was named one of the best cookbooks

00:27:55of fall 2025

00:27:57by Bon Appetit and Epicurious.

00:27:59And he defeated culinary icon

00:28:02Lorena Garcia in the second round

00:28:04with a dish that Jeffrey Zaccarian called

00:28:07Just an exquisite plate.

00:28:09The flavor's delicious.

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

00:28:22Welcome to the quarterfinals.

00:28:24This is a big deal.

00:28:25You are on the verge, my friend,

00:28:27to something you haven't touched yet.

00:28:29In the past,

00:28:30I was always focused on the opponent.

00:28:32This year,

00:28:33I'm keeping it all focused on me.

00:28:35But so is your opponent.

00:28:40He owns two top-rated restaurants

00:28:42in Oklahoma City,

00:28:43including his newest steakhouse,

00:28:45Mott,

00:28:46which is Korean for flavor.

00:28:52He was a James Beard Award semifinalist

00:28:54for Best Chef Southwest in 2025.

00:28:57And in the second round,

00:28:59he scored an upset victory

00:29:01against three-time semifinalist,

00:29:03Chef Britt Resigno,

00:29:05with a country-fried steak

00:29:06that moved Judge Kenny Orger

00:29:08to say,

00:29:09I applaud this chef.

00:29:11Ladies and gentlemen,

00:29:12fired up

00:29:13for the Dragon Slayer,

00:29:15Chef Kevin Lee!

00:29:21Let's go!

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

00:29:31We've seen you on fire

00:29:32all through the competition.

00:29:33What's been going on

00:29:34in the Dragon Slayer's head

00:29:35that is different in TOC 7

00:29:37than in the past?

00:29:38I think I've proven to myself

00:29:40I belong with the great chefs,

00:29:41and I feel like I have a chance now.

00:29:43Chefs,

00:29:44let's take it to the randomizer.

00:29:46Right this way!

00:29:48Wonderful.

00:29:49Wow!

00:29:50Wonderful!

00:29:52I think it's pretty wonderful.

00:29:53That's if you like to watch competition

00:29:55and people sweat.

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

00:29:57Here we go!

00:30:01Let's go!

00:30:06Let's go!

00:30:07Pork collar!

00:30:09Pork collar!

00:30:10Pork collar!

00:30:10Okay!

00:30:11Manzano peppers,

00:30:13cannoli tubes,

00:30:16sweet and spicy,

00:30:18you're welcome,

00:30:19and quince.

00:30:2240 minutes!

00:30:24Starts down.

00:30:25They're out!

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

00:30:39that usually you wrap

00:30:40raw pasta or raw dough around

00:30:43and deep fry

00:30:44to make the cannoli shells

00:30:45sweet 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

00:30:52to make into sauces or jams.

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

00:30:57What is the most predominant flavor

00:30:59in Korean cuisine?

00:31:01Sweet and spicy.

00:31:03I mean,

00:31:04this is just a God's gift to me.

00:31:06So I want to really show off

00:31:07my Korean heritage culture.

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

00:31:12in Korean cuisine

00:31:13that my mom used to make for me

00:31:14all the time.

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

00:31:18pork 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

00:31:34here today.

00:31:35I love sweet and sour pork

00:31:37and you know what's very similar

00:31:38to sweet and sour pork?

00:31:40Sweet and spicy pork.

00:31:42Here we go.

00:31:43Ciao.

00:31:44Good to see you.

00:31:44Hey.

00:31:45And so I'm thinking of doing

00:31:47a sweet and spicy quince glazed

00:31:50pork collar and a pork

00:31:52and brown butter quince

00:31:53gochujang cannoli.

00:31:55When the randomizer gives you

00:31:56cannoli 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

00:32:03for me to balance the heat

00:32:04and the sweet.

00:32:05Sweet and spicy.

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

00:32:07Perfect.

00:32:08And you?

00:32:09Ah, so good.

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

00:32:12No, you know,

00:32:12we don't cook a lot

00:32:13with quince.

00:32:15I think out of everything

00:32:16in the randomizer,

00:32:18quince is probably giving me

00:32:19the biggest curveball,

00:32:20but pork works really well

00:32:23with apple.

00:32:25So I think I can do a fun play

00:32:27on like a quince apple butter

00:32:29that's sweet and spicy

00:32:30to play this randomizer.

00:32:32Chef Kevin pulled

00:32:33a really smart move.

00:32:34He went and found

00:32:35a habanero pepper.

00:32:36It is the same color

00:32:37as the manzano pepper,

00:32:38so if we're talking

00:32:39about sweet and spicy,

00:32:40that's a great way

00:32:41to get this apple butter spicy.

00:32:43Now that's some spicy

00:32:45and applesauce.

00:32:46I think it's going to be

00:32:47a spicy applesauce.

00:32:51We're dispatching

00:32:52of the quince currently.

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

00:32:56Quince glaze.

00:32:57I'm making like sweet

00:32:58and spicy quince glaze

00:33:00pork steaks.

00:33:01Got it.

00:33:01Quince.

00:33:02Of all the wild cards,

00:33:03I'm happy with this.

00:33:04I love quince.

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

00:33:07I worked at a restaurant

00:33:08called Quince.

00:33:10What a coincidence.

00:33:11Next, time for a classic pickle.

00:33:14That's when I realized

00:33:15the cannoli tube

00:33:16kind of looks like

00:33:18a vegetable punch.

00:33:20I could cut out

00:33:21my pickles

00:33:22with the cannoli tube

00:33:24and kick off another box

00:33:25on that randomizer.

00:33:27Pickled quince,

00:33:28pickled peppers.

00:33:29I'm going to make

00:33:30a nice fresh salad with that

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

00:33:34I mean,

00:33:35the name of the game here

00:33:36is 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

00:33:45into this arena

00:33:46and win the whole thing,

00:33:48there's no question

00:33:49you're one of the culinary

00:33:51greats.

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

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

00:33:57Chefs Kevin Lee

00:33:58and Joe Sasso

00:33:59are both laser-focused

00:34:01on winning

00:34:01this second-round battle.

00:34:03Chef, 25 to go.

00:34:04Can you believe

00:34:05what's happening?

00:34:08I'm making

00:34:09a gochujang glaze.

00:34:11We knew this was coming.

00:34:13Pork-colored steak.

00:34:16You know what's

00:34:17sweet and spicy, Tiffany?

00:34:18Gochujang, Chef Kevin.

00:34:19Gochujang and sweet and spicy.

00:34:21I saw in his shave kit

00:34:22he had gochujang toothpaste.

00:34:25This marinade

00:34:25is going to be

00:34:26the key component

00:34:27to this dish

00:34:28being sweet and spicy.

00:34:30I'm also adding

00:34:31a little bit

00:34:32of the manzano peppers

00:34:33in there

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

00:34:3620 minutes!

00:34:39Pork-colored

00:34:39is one of those things

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

00:34:40perfectly to medium.

00:34:42Because of the fat content

00:34:43in the steak,

00:34:44if you cook it

00:34:45to about a mid-rare,

00:34:46it's going to be

00:34:46way too chewy.

00:34:48Going out,

00:34:48that would hurt.

00:34:49I didn't come here

00:34:50just to get

00:34:50to the grade eight.

00:34:52I didn't come here

00:34:52just to get

00:34:53to the final four.

00:34:54I came here

00:34:55to actually

00:34:56win this thing.

00:35:00Now I need

00:35:01to focus on this pork

00:35:02to make those

00:35:02pork-collar steaks.

00:35:04But first,

00:35:04we've got a knockout

00:35:05filling for my

00:35:06cannoli egg roll.

00:35:07Where does that time go?

00:35:09I don't have time

00:35:10to sear off

00:35:11all the sides

00:35:12of the pork,

00:35:12but I want

00:35:13that caramelized flavor.

00:35:14The quickest way

00:35:15to do that

00:35:16is to throw them

00:35:17in the fryer.

00:35:20I spent over a decade

00:35:22in Michelin star kitchens

00:35:24really honing my craft

00:35:25and giving myself

00:35:27fundamental French

00:35:28and 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,

00:35:39it's juicy,

00:35:39it's going to make

00:35:40the perfect filling

00:35:41for these cannoli egg rolls.

00:35:42And now here I am,

00:35:44and this is my fifth year

00:35:45of TOC.

00:35:46And every year

00:35:47I make it a little further

00:35:48than the year before.

00:35:50So,

00:35:51if everything trends

00:35:52according to plan,

00:35:53I'm making it

00:35:54to the finale, baby.

00:35:57All right,

00:35:58here we go.

00:36:01Chives in lieu

00:36:02of chocolate chips?

00:36:03Brilliant.

00:36:06Pork collar steak

00:36:07is delicious

00:36:08and tender

00:36:08and juicy.

00:36:09Right now

00:36:10is the time

00:36:10for that little

00:36:11kimchi fried rice cannoli.

00:36:13Little grind.

00:36:14All right.

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

00:36:16Yep,

00:36:17why just grind the pork?

00:36:18Grind all your aromatics

00:36:18and really incorporating

00:36:19the rest of the flavors

00:36:20into the ground pork.

00:36:22That very pork fat.

00:36:24Wheat.

00:36:24Growing up,

00:36:25I was a competitive golfer.

00:36:27I thought golf

00:36:27was always going

00:36:28to be my path,

00:36:29but I found cooking.

00:36:31Then,

00:36:31two years ago,

00:36:32I showed up in the scene

00:36:33as the unknown qualifier.

00:36:36I was just happy

00:36:37to be amongst

00:36:38these great chefs.

00:36:39Fold it into the rice.

00:36:41Yes.

00:36:42From TOC5,

00:36:43being in the rock bottom

00:36:45in my career,

00:36:46having a failing restaurant.

00:36:47Rolling with cannoli.

00:36:49To fast forward

00:36:50two years later,

00:36:51having two Korean steakhouses

00:36:53under my belt now.

00:36:56And being in the quarterfinals,

00:36:58cooking the best

00:36:59I have ever been cooking,

00:37:01I'm feeling great

00:37:02that I can actually

00:37:02win this thing this season.

00:37:05Everybody likes

00:37:06a crispy fried rice.

00:37:09I'm putting chives

00:37:10on both ends.

00:37:11You know,

00:37:12like a cannoli.

00:37:13That's cute.

00:37:15Ten minutes,

00:37:15ten to go.

00:37:17Once those pork

00:37:18holler steaks

00:37:19have been marinating,

00:37:20I get them

00:37:21into a hot skillet

00:37:22with rendered pork fat.

00:37:24Nothing like

00:37:25cooking pork

00:37:25in pork, baby.

00:37:27I want to make

00:37:28a quince sweet

00:37:29and spicy glaze.

00:37:30I get some quince,

00:37:31water, garlic,

00:37:32chilies,

00:37:33vinegar,

00:37:33all in a pot

00:37:34and start cooking down.

00:37:36And then,

00:37:36we're going to want

00:37:37this bonzano pepper

00:37:38to bring a little heat,

00:37:39a little sweet.

00:37:39I want to add that

00:37:40to my quince puree glaze.

00:37:43Brush.

00:37:45Five and a half minutes,

00:37:46five and a half.

00:37:48Five and a half.

00:37:53To plate this dish,

00:37:54I'm laying a little bit

00:37:56of the quince apple butter

00:37:57on the side of the plate

00:37:58with the perfectly

00:38:00constructed

00:38:01kimchi pork cannoli

00:38:02on top of the

00:38:03crispy kimchi fried rice.

00:38:05I can't use Antonia

00:38:07as my excuse

00:38:08for not moving on

00:38:09from the quarterfinals

00:38:10this time.

00:38:12Joe,

00:38:12this time,

00:38:13you're going to have

00:38:14to get out of my way.

00:38:16Two minutes.

00:38:18This competition

00:38:19comes down

00:38:20to one or two points

00:38:21always.

00:38:22And plating

00:38:23is ten of those points.

00:38:24So every little detail

00:38:26counts.

00:38:26I have my pickled peppers

00:38:27and quince

00:38:28and my pork

00:38:30and brown butter

00:38:31quince

00:38:31gozhu jang egg roll.

00:38:35I want this so bad

00:38:36because I've been dreaming

00:38:37about it

00:38:38for seven years.

00:38:40I want to feel

00:38:41the final four.

00:38:42Five, four, three,

00:38:45two, one.

00:38:47Done.

00:38:50Crazy battle.

00:38:51Chef Joe,

00:38:52Chef Kevin,

00:38:53job well done.

00:38:55Go ahead

00:38:56and bring the judges

00:38:57in, please.

00:39:00Let's go.

00:39:03They're like little things

00:39:04I 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,

00:39:08you know, scared.

00:39:10But, you know,

00:39:11this is TLC.

00:39:11There is no easy path

00:39:13to that belt.

00:39:15Ladies and gentlemen,

00:39:16please welcome back

00:39:16our amazing judges,

00:39:18TLC One champ,

00:39:19Chef Brooke Williamson.

00:39:21Wow.

00:39:23TLC Four champ,

00:39:25Chef May Lynn.

00:39:26And May,

00:39:28wow,

00:39:28the champs are back.

00:39:31It's James Beard

00:39:32award winner,

00:39:32Chef Susan Feniger.

00:39:35Wow.

00:39:36Judges,

00:39:38the randomizer giveth.

00:39:40Protein tonight

00:39:40is pork collar.

00:39:42The produce

00:39:43was the manzano pepper.

00:39:44The equipment

00:39:45needed to be used

00:39:46was, of course,

00:39:47the wonderful cannoli tube.

00:39:48Style was sweet and spicy.

00:39:50And the wild card ingredient,

00:39:52who doesn't love

00:39:53some quince?

00:39:54And who also doesn't love

00:39:55our TLC champ,

00:39:56Tiffany Faison.

00:39:58Holy cannoli!

00:40:00This is manzano glazed

00:40:01and grilled pork collar steak

00:40:03with kimchi manzano

00:40:05pork fried rice cannoli

00:40:07and a quince

00:40:08and manzano pepper butter.

00:40:09Then the pork collar

00:40:10was ground

00:40:11with some quince

00:40:12and then fashioned

00:40:12into 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

00:40:25really perfect.

00:40:26The only thing

00:40:27I could say

00:40:27is maybe the quince puree

00:40:29could be toned down

00:40:30a tiny bit.

00:40:31And I like spice.

00:40:33I'll take that.

00:40:34Everything on this plate

00:40:36is sweet and spicy.

00:40:37Yes.

00:40:38The cuisson

00:40:38on the pork collar

00:40:40was to perfection.

00:40:42I have no notes.

00:40:44Oh, May!

00:40:46I love you!

00:40:48The stuffed cannoli

00:40:49was a really smart move.

00:40:51But I also feel like

00:40:52that quince puree

00:40:53is a little overpoweringly

00:40:55spicy for me.

00:40:57Judges,

00:40:57thank 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.

00:41:09Ladies and gentlemen,

00:41:10Chef Justin.

00:41:12Judges,

00:41:13our chef calls this

00:41:14sweet and spicy

00:41:14quince glazed pork collar.

00:41:16The pork collar

00:41:17was diced

00:41:18and became the filling

00:41:19of the wonton wrapper cannoli.

00:41:22The manzano pepper

00:41:23was punched

00:41:23using the cannoli tube,

00:41:25which you will see

00:41:25as sweet and spicy pickles.

00:41:27Finally,

00:41:28the steak portion

00:41:28of the pork collar

00:41:30was brushed with quince

00:41:31and then sliced for you.

00:41:35Anything can happen.

00:41:36I actually really appreciate

00:41:38all of these vegetables

00:41:39on the plate.

00:41:40I love the crunch

00:41:41of those peppers.

00:41:42I mean,

00:41:42this is a completely

00:41:43different rendition

00:41:44of the same ingredients.

00:41:47I really appreciate

00:41:48the gameplay

00:41:49and the usage

00:41:50of the cannoli tube

00:41:52to punch out vegetables.

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

00:41:57That's smart.

00:41:58My pork collar

00:42:00is slightly undercooked

00:42:01in the center,

00:42:02but ultimately,

00:42:03I feel like

00:42:04this is a fine dining chef

00:42:06that came to play.

00:42:08The quince got used

00:42:10a little bit more in this,

00:42:11which I think was great.

00:42:12And the use of the cannoli tube

00:42:15works really well.

00:42:16Very interesting.

00:42:19Judges,

00:42:20thank you very much.

00:42:21Scorecards

00:42:22in front of you again.

00:42:23I agree with everything

00:42:24they said.

00:42:25That's why I love judges

00:42:27that are also competitors

00:42:28and champions.

00:42:30It's going to be close.

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

00:42:33I feel like I had

00:42:34a 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,

00:42:42let's welcome back

00:42:43Chef Joe Sesto.

00:42:45Chef Kevin Lee.

00:42:51Gentlemen,

00:42:52there was so much

00:42:53great cookery.

00:42:54So ironic to me

00:42:55that both of you

00:42:56used the cannoli shells

00:42:57in the same way.

00:42:58A tremendous amount

00:42:59of 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

00:43:11for the B Division title

00:43:12between Chef Joe Sesto

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

00:43:21The winner of the battle

00:43:22for the B Division title

00:43:24for the B Division title is...

00:43:33Congratulations,

00:43:34Kevin Lee!

00:43:35It was an honor.

00:43:36It was true honor.

00:43:41We love watching Joe compete.

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

00:43:48Mustache Joe!

00:43:49Joe Sesto!

00:43:57Kevin doesn't miss.

00:43:59You know,

00:43:59I think he's going to win

00:44:00this 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!

00:44:13Take a look at this.

00:44:14Uncle Jack.

00:44:15That's one of the best.

00:44:16You know,

00:44:17we actually just went

00:44:18against each other

00:44:19on TLC Christmas

00:44:20in the final four.

00:44:22I lost by one point,

00:44:24but this time,

00:44:26I'm getting my revenge.

00:44:27Get to the finals.

00:44:29That's the optimism

00:44:30and the attitude

00:44:31you're going to need.

00:44:32Dragon Slayer,

00:44:33Kevin Lee.

00:44:34Let's go!

00:44:39On to the next.

00:44:41Whoa!

00:44:42How are you feeling, brother?

00:44:43That was amazing.

00:44:44I feel great.

00:44:45You know,

00:44:45I just want to keep cooking.

00:44:46Two more cooks.

00:44:47Two more cooks.

00:44:48It's all you need.

00:44:48Two more!

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

00:44:50Absolutely.

00:44:50Thank you, Hunter.

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

00:44:57that badly,

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

00:45:00This felt to me

00:45:01like an issue of time management.

00:45:03I feel like this chef

00:45:04didn't have enough time to taste.

00:45:06Are you ready to meet

00:45:07our next two kitchen combatants?

00:45:11We have two culinary powerhouses

00:45:14who came all the way

00:45:15from the qualifiers

00:45:17to the final eight,

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

00:45:20The number eight seed,

00:45:22Chef Kenny Gilbert,

00:45:23has scored major upsets

00:45:24against the number one seed

00:45:26and a number four seed.

00:45:27He's hoping to go

00:45:29from the underdog to champ

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

00:45:34It's about to go down.

00:45:36For me,

00:45:37legacy means the world to me.

00:45:38I want to see me up

00:45:40in the Raptors

00:45:40so that my kids

00:45:42and my grandkids can say,

00:45:43wow, look at what my dad has done.

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

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

00:45:48His opponent

00:45:49is the number seven seed,

00:45:51Chef Stephanie Izar,

00:45:52the comeback kid,

00:45:53who fought her way back

00:45:54into the bracket

00:45:55through the qualifiers,

00:45:56and is hoping to get

00:45:58to 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,

00:46:03you know,

00:46:04I've walked away

00:46:05from Tournament of Champions.

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

00:46:08but I feel really dang good

00:46:09to win today.

00:46:10All right, Chef,

00:46:11they're ready for you.

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

00:46:12Let's do it.

00:46:16Are you ready

00:46:17for another dish

00:46:18versus dish dust-up?

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

00:46:26He worked his way

00:46:27up to Chef de Cuisine

00:46:28of the Ritz-Carlton

00:46:29at the age of 23,

00:46:30helping secure

00:46:31the AAA Five Diamond Award

00:46:33for the hotel.

00:46:34He went on to serve

00:46:35as executive chef

00:46:36at some of the most

00:46:37prestigious resorts

00:46:38in America and the Caribbean.

00:46:40He is cooked

00:46:41for the Sports Illustrated

00:46:42Super Bowl party,

00:46:43the G8 Summit,

00:46:45and Oprah.

00:46:46He entered the tournament

00:46:48with a qualifier's win,

00:46:50took down top-seeded

00:46:51culinary icon,

00:46:52Aaron Sanchez,

00:46:53in the first round,

00:46:55and earned the highest score

00:46:57of the second round

00:46:58with 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

00:47:21just a close win.

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

00:47:22This determination that you have

00:47:24shows up on the plate

00:47:25every time.

00:47:26Chef, good luck.

00:47:27Appreciate 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

00:47:34against this opponent.

00:47:36As a kid,

00:47:37she and her sister

00:47:37would transform

00:47:38the living room

00:47:39into a dining room

00:47:40to play restaurant.

00:47:42And now,

00:47:43she has seven

00:47:43acclaimed restaurants

00:47:44from the Great Lakes

00:47:45to 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

00:47:52to ever earn the titles

00:47:54of both Top Chef

00:47:55and Iron Chef.

00:47:59Now, after suffering

00:48:00a few first-round losses

00:48:02on past TOCs,

00:48:04she came back

00:48:04with a vengeance,

00:48:05taking down

00:48:06Leanne Wong

00:48:07in the first round

00:48:08and Chef Marcel Vigneron

00:48:09in the second round

00:48:10with a dish

00:48:11that Judge

00:48:12Hubert Keller called.

00:48:13Pretty spectacular.

00:48:14Give it up

00:48:15for the GOAT,

00:48:17Iron Chef,

00:48:19Stephanie Eisen!

00:48:34No smile,

00:48:35just this.

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

00:48:38and beat you up

00:48:39in an alley.

00:48:40Well, chefs,

00:48:41let's take it

00:48:42to the randomizer

00:48:43right this way.

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

00:48:49Here we go.

00:48:50Go for the proteins.

00:49:00Squid, duck.

00:49:02Hold up.

00:49:03Hold up now.

00:49:05Graffiti eggplant,

00:49:07vegetable 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

00:49:23a straight-up go.

00:49:24I love the whole duck.

00:49:25Probably going to work

00:49:26with the breast most likely,

00:49:27but using the fat

00:49:28from the duck

00:49:29and rendering that down

00:49:29will be awesome.

00:49:30Graffiti eggplant,

00:49:31also known as Sicilian eggplant.

00:49:32It'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,

00:49:40sushi out of it.

00:49:41Liquid and solid,

00:49:42essentially is 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.

00:49:51A whole duck is this

00:49:52really 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 I immediately think

00:50:27kimchi soup.

00:50:29You know, Stephanie 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.

00:50:40Here we go.

00:50:42First thing I do

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

00:50:44So I'm going to take the breast 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 Terminal 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 leave 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.

00:51:24Okay.

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

00:51:25Through the cheater.

00:51:25Yes.

00:51:26I love duck.

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

00:51:28you can do with it.

00:51:30And 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 in 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.

00:51:52You've always boned

00:51:52a few birds before.

00:51:53Yeah.

00:51:56This round is exciting.

00:51:58So you're cooking

00:51:59Asian against me, right?

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 cheater.

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 of eggplant

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

00:52:24this tasty duck sausage filling.

00:52:26Does this not work?

00:52:28I have no idea.

00:52:30I mean, you guys,

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

00:52:32You do not know 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 give up

00:52:4010 points on the randomizer.

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

00:52:4525 to go.

00:52:49There's no way

00:52:50that this doesn't work

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

00:52:53Kenny, did you get

00:52:54the spiral thing to work?

00:52:58I 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 vegetable cheater

00:53:04to make faux noodles

00:53:06out of sweet potato

00:53:07and daikon radish.

00:53:09All right, so now daikon

00:53:10will work on the cheater.

00:53:11Yeah.

00:53:14Which is usually

00:53:14very traditional

00:53:15in kimchi soup.

00:53:17Good 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 wanted 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.

00:53:37The soup,

00:53:38I'll go ahead

00:53:38and grab one,

00:53:39take a bite.

00:53:41Mm-hmm.

00:53:43Yep.

00:53:43Yeah.

00:53:44Mm-hmm.

00:53:44It's absolutely delicious.

00:53:45I was like,

00:53:46okay, this 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 the quitter.

00:54:01At least need to focus

00:54:03on all the other things

00:54:04and try to get

00:54:04something on the plate.

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

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

00:54:08into Rip'n Hot Pan.

00:54:09Once the fat has just

00:54:10started to render,

00:54:11I put it into a 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

00:54:17to take the hit

00:54:18of 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 up.

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,

00:54:43well, let's at least

00:54:43go 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

00:54:59that 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, really

00:55:07hard to 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 into 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 check out my duck breast.

00:55:30I baste them.

00:55:31I flip them.

00:55:32They're looking great.

00:55:33So I grab some go-je-chang,

00:55:34a 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.

00:55:39I'm ripe for those.

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

00:55:41but I want them

00:55:42to 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,

00:56:06I'm ready to rock and roll

00:56:07and get that belt.

00:56:08Three minutes.

00:56:09I bring my soup over,

00:56:11and I pull out my meatballs

00:56:11with the eggplant

00:56:12and some of the kimchi.

00:56:15This is my first

00:56:16TOC experience,

00:56:18but 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, we have

00:56:26one minute to go.

00:56:27Oh, my God.

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

00:56:31and I've got all

00:56:32my 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 egg plant

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 thinking

00:56:50I just want to 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.

00:56:57Five, 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 mean, 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 of judges,

00:57:28TOC One champ,

00:57:29Brooke Williamson.

00:57:30Brooke is like

00:57:31the best competitor.

00:57:32Oh, Brooke.

00:57:34TOC One champ,

00:57:36Chef 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 award winner,

00:57:42Chef Susan Feniger.

00:57:43Oh, my goodness.

00:57:45Here we go.

00:57:46Judges tonight.

00:57:47Randomizer kicked down

00:57:48some whole duck,

00:57:49a little graffiti eggplant.

00:57:51They had to use

00:57:52the vegetable sheeter.

00:57:53Style was liquid and solid,

00:57:55and things got bananas.

00:57:58TOC Three champ,

00:57:59Tiffany Faison.

00:58:00Friends, chefs,

00:58:01we have roasted solid duck breast

00:58:03with banana duck chili sauce

00:58:04and poached duck eggs.

00:58:06The 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 that you see.

00:58:16Graffiti eggplant

00:58:17with diced and 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 on top.

00:58:26Wow.

00:58:27I don't think that's a good wow.

00:58:29This randomizer is insanity,

00:58:32and I think there were

00:58:32a lot of really smart decisions here.

00:58:34Using the red bananas

00:58:35to mimic that chip consistency,

00:58:38and I think that the fact

00:58:39that 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 the seasoning

00:58:50on the duck breast.

00:58:52However, my duck

00:58:54is slightly a 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 a thousand million

00:59:04duck breasts perfectly.

00:59:05Kind of see the sheeter,

00:59:07but I don't really see

00:59:08the sheeter

00:59:09because it's kind of broken up

00:59:10into shards of chips.

00:59:12I wish that that was utilized

00:59:14a little bit better.

00:59:15I wish I could have used it better, too.

00:59:18Thank you, judges.

00:59:19Scorecards, 50 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 that super mean about it.

00:59:30You know, I knew the goat

00:59:32was going to bring a lot to it.

00:59:34All you know is that

00:59:35you're just grinding

00:59:36and you're just trying

00:59:36to get your stuff done.

00:59:40Here to present the second dish

00:59:42is the Encyclopedia

00:59:43of Culinary Himself.

00:59:44Justin Warner.

00:59:46Judges, I present to you

00:59:48kimchi soup with duck,

00:59:49graffiti eggplant,

00:59:50and red banana.

00:59:52The duck was butchered.

00:59:53The leg was run through

00:59:54the grinder with the livers

00:59:56and the hearts

00:59:57to create a meatball.

00:59:58You have it grilled and diced.

01:00:00Graffiti eggplant,

01:00:01and the vegetable sheeter

01:00:02was employed to craft

01:00:04a mock noodle of sorts

01:00:05out of both daikon

01:00:06and sweet potato.

01:00:07And then in terms of liquid

01:00:08and solid, um,

01:00:11this 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 the 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 of equipment

01:00:31was used.

01:00:32That's right.

01:00:33There's a lot happening here.

01:00:34I find it

01:00:36a lot of fun.

01:00:37The attention that went

01:00:38into making a duck stock,

01:00:40using all of the duck parts

01:00:42to make these meatballs

01:00:43to add texture and flavor,

01:00:45but also utilize the entire duck,

01:00:47is so apparent.

01:00:49Oh, my God.

01:00:51Really, I think, a 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 been

01:01:02smashed and cooked

01:01:04a little bit longer

01:01:04so it got crispy

01:01:05because it's starchy,

01:01:07but a little bit too 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 in the use

01:01:14of the randomizer,

01:01:1610 points in plating.

01:01:18All right.

01:01:19I think it's gonna be close.

01:01:21I don't really have

01:01:22anything to say.

01:01:24All right, Chef,

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

01:01:26Oh, my goodness.

01:01:27Scores are in.

01:01:27All right.

01:01:28Ladies and gentlemen,

01:01:29let's bring our chefs back in.

01:01:30Chef Kenny Gilbert.

01:01:32Chef Stephanie Eitar.

01:01:38Chefs, that was quite a randomizer.

01:01:40Ducks and bananas.

01:01:42One chef scored a 36 out of 50

01:01:45in taste.

01:01:45One scored a 38 out of 50.

01:01:48One chef scored a 31 out of 40

01:01:49on the randomizer.

01:01:50The other chef scored a 33 out of 40

01:01:53on the randomizer.

01:01:54And both chefs scored a 7 out of 10

01:01:56in presentation.

01:01:57Chefs, it was an honor

01:01:58and a pleasure to watch you cook.

01:02:00Only one of you will be going

01:02:01to the semifinals.

01:02:02The winner of the battle

01:02:03between Chef Stephanie Eitar

01:02:05and Chef Kenny Gilbert

01:02:07is...

01:02:08is...

01:02:17Kenny Gilbert!

01:02:18Oh, my God!

01:02:19Let's go!

01:02:22Let's go!

01:02:26You pressed that.

01:02:28Again.

01:02:33Chef,

01:02:34this is the end of the road

01:02:36on TOC 7,

01:02:37but I'll just be looking forward

01:02:38to seeing you in TOC 8.

01:02:40Okay?

01:02:40Thank you very much.

01:02:41Iron Chef!

01:02:43Iron Chef!

01:02:44Stephanie Eitar.

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

01:02:50I mean, it's going to take me

01:02:50a little while to recover

01:02:51from being so bummed about that.

01:02:53But...

01:02:53Kenny did great.

01:02:55I wouldn't be surprised

01:02:55if he'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.

01:03:02Oh, my God!

01:03:04Oh, my God!

01:03:05Oh, my God!

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

01:03:08my entire life.

01:03:10And, um...

01:03:11A 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 all the way

01:03:19to the top.

01:03:19And I appreciate you.

01:03:21And you are

01:03:21in the semifinal

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 five seed,

01:03:54Chef Shirley Chung,

01:03:55the resilient competitor

01:03:56who aced the first two rounds

01:03:58to return to the TOC quarterfinals.

01:04:01This is the first

01:04:03I've ever found

01:04:04a tournament champion.

01:04:06So, 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 Voltaggio,

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 mission.

01:04:24Shirley knows how

01:04:25to go into the kitchen

01:04:26and put things together

01:04:27and build good, bold 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

01:04:35all the survivors,

01:04:36especially cancer survivors

01:04:37out there.

01:04:38I want them to see

01:04:39that fear of 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?

01:04:46So, 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.

01:04:59Crowned the dumpling queen

01:05:01of Los Angeles.

01:05:04And 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 Benit Shohan

01:05:13compared to receiving

01:05:14a birthday present.

01:05:15And then you open it up

01:05:16and the gift is even better.

01:05:18Chef Shirley Jones!

01:05:35So much has changed.

01:05:36We missed you last year.

01:05:38You're 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-starred dishes.

01:06:02His long list

01:06:03of renowned restaurants

01:06:04includes his latest

01:06:05Y-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 second-round battle

01:06:22with a dish

01:06:23that Hubert Keller called

01:06:25perfectly executed.

01:06:26The TOC Christmas champ,

01:06:29the Volt of the East,

01:06:30Chef Brian Voltaggio!

01:06:40I have to do this, sir.

01:06:42I don't know.

01:06:44Chef,

01:06:45when I said

01:06:45you're on a tear

01:06:46in TOC 7,

01:06:47considering the

01:06:48holiday competition,

01:06:50you are on

01:06:50a 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

01:07:08the randomizer.

01:07:09Let's go, Chef!

01:07:09All right.

01:07:13Chef,

01:07:14this is the final round

01:07:15of the quarterfinals.

01:07:16It's all going to go down

01:07:17right now.

01:07:18Good luck.

01:07:19Protein!

01:07:19Yeah!

01:07:30Squab, squid,

01:07:32squab, squid.

01:07:34Preserverico.

01:07:34Beautiful.

01:07:35Okay.

01:07:36Kabocha squash.

01:07:37Kabocha.

01:07:37Okay.

01:07:38Wet grinder.

01:07:39Hot grinder.

01:07:40Interesting.

01:07:42Crunchy and soft

01:07:43and passion fruit.

01:07:45I like it.

01:07:46Okay.

01:07:47We'll take it.

01:07:48Yeah, there's no options

01:07:49at this point.

01:07:50We're pretty much done.

01:07:50Okay.

01:07:51Yeah, this is ready.

01:07:53This is ready for 3, 2, 1.

01:07:54Oh, okay.

01:07:55Got it.

01:07:55They're off!

01:07:57So, Spanish-Americo 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 with this,

01:08:11roasting it to pureeing it,

01:08:13you name it.

01:08:14Talk about pureeing it,

01:08:15but they may need it for this wet grinder.

01:08:16So, a wet grinder is 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 grind on the top.

01:08:24Crunchy and soft,

01:08:24how do you get both of those on the plate?

01:08:26I think you'll be able to nail that.

01:08:28Passion fruit,

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

01:08:30Everybody knows how to work with these.

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

01:08:35Come on, we need some squash.

01:08:38This randomizer, actually, for me,

01:08:40feels a little bit more towards my wheelhouse.

01:08:42And I'm starting to 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 pressa abirico

01:08:51lends itself to grilling it

01:08:52and cooking it, marinating it

01:08:53like you would steak.

01:08:54That's something I 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,

01:09:03are kind of like my teacher

01:09:05when it comes to food.

01:09:06And I have a vivid memory

01:09:08of making chashu pork with them.

01:09:10Chashu pork is southern China,

01:09:13Cantonese-style roasted barbecue pork.

01:09:16And I also make kabocha squash puree

01:09:19and a kabocha tempura.

01:09:21And so I will hit soft and crunchy

01:09:23in one dish.

01:09:26So what I plan to do is

01:09:28termine cut some steaks.

01:09:29Then I'll put in a marinade first.

01:09:32The steak itself

01:09:33is going to go into a marinade.

01:09:34The acidity from that

01:09:35is going to help tenderize

01:09:36and break down the pork.

01:09:39Passion fruit, Dijon 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 in 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.

01:09:52And then let me use that

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

01:09:57Hey, it worked.

01:09:59And I love all the spices

01:10:00that are going along.

01:10:01He said we had the black peppercorn,

01:10:02pink peppercorn, corander,

01:10:04and fennel.

01:10:05Fennel, yes, chef.

01:10:06I'm eager to win TOC 7

01:10:07because I've never won

01:10:09a competition as an individual.

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

01:10:11looking for for 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.

01:10:25I'm going to make

01:10:26passion fruit raised

01:10:27chashu pork.

01:10:29Ah.

01:10:31And I'll be here drooling.

01:10:33So my marinade is on it.

01:10:36So I'm going to have

01:10:37my passion fruit

01:10:38chashu marinade

01:10:39to go into

01:10:40the white grinder.

01:10:42Oh, nice.

01:10:44Using the vacuum

01:10:45bat to marinate

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

01:11:15of varico pork.

01:11:17Butter.

01:11:18I'm also going

01:11:19to try to make

01:11:19a puree with the squash

01:11:21in this white 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.

01:11:37Oh, my hair!

01:11:39Wow.

01:11:40That's a pretty

01:11:40smooth puree.

01:11:42I start juicing

01:11:43the remaining pieces

01:11:44of squash

01:11:44so I can start

01:11:45my barbecue glaze.

01:11:46This is going to glaze

01:11:47the pork after 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 one

01:11:56reducing.

01:11:57Okay.

01:12:00I'm making a

01:12:01texture 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

01:12:15silky 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.

01:12:24Inside 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

01:12:44quarterfinal.

01:12:45But my greatest motivator

01:12:47is really that

01:12:48I want to show everybody

01:12:50Shuri Chum 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

01:13:11alliums in 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

01:13:49over a holiday dinner

01:13:50and be able to brag

01:13:51a little bit to Michael

01:13:52that I've won

01:13:52Tournament of Champions

01:13:53as an individual.

01:13:54I thought it's going good.

01:13:55Yes, so does that

01:13:58add a little bit

01:13:59of pressure?

01:13:59Yes, it's motivating

01:14:01me to win.

01:14:05All right, that's going.

01:14:06It was 10 minutes left.

01:14:08Yeah, they're looking

01:14:09calm, developing layers

01:14:11and layers of flavor

01:14:11at this point.

01:14:15Chef, what's the plan

01:14:16with the pork?

01:14:17That's my puree.

01:14:19Ah, I'm with you now.

01:14:21I really want to play

01:14:22up the randomizer

01:14:24and I only use pork

01:14:26in one way so far.

01:14:27So this is my quick,

01:14:29soft, sauteed pork.

01:14:31This pork is going

01:14:32to saute so beautifully

01:14:35because it's so tender

01:14:37and marbly.

01:14:40Add that to the puree

01:14:42so it's silky smooth.

01:14:46I like what's happening

01:14:47here.

01:14:48Traditionally,

01:14:49TSC history pork

01:14:50always had that

01:14:50charred little pieces.

01:14:52That's always my favorite

01:14:53part of tattoo pork.

01:14:55Passion fruit

01:14:56and honey glaze.

01:14:57Okay.

01:14:57I want to also reinforce

01:14:59the passion fruit.

01:15:01So I'm making a passion fruit

01:15:02and honey glaze

01:15:03to use at the last minute

01:15:05when I'm tasting.

01:15:08I'm intentionally leaving

01:15:10this passion fruit

01:15:11whole so that's another

01:15:13crunchy element.

01:15:15Four minutes,

01:15:16four to go.

01:15:18Should be served medium rare.

01:15:23The first thing I'm going to do

01:15:24is place the puree

01:15:24down the center of the plate.

01:15:27I'm going to put this

01:15:27other barbecue 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 ready

01:15:38for this competition.

01:15:39I'm in the kitchen daily,

01:15:40cooking, mentoring,

01:15:41creating new dishes,

01:15:42working with my brother.

01:15:43We're partners in our restaurants.

01:15:44You know,

01:15:45so there's a lot of experience

01:15:47under my belt.

01:15:47I'm ready for this.

01:15:49Two minutes!

01:15:52Passion fruit vinegarette salad.

01:15:53I am going to finish up

01:15:55the plate with

01:15:55passion fruit herb salad.

01:15:58So now I'm placing

01:16:00tempura squash down first,

01:16:02nice and crunchy.

01:16:04Placing the sliced

01:16:05chashu pork

01:16:06onto the proposal squash

01:16:09puree,

01:16:10finishing up the plate

01:16:11with a little bit more

01:16:12glaze

01:16:12and also my herb salad.

01:16:14My cancer friends,

01:16:15some of them

01:16:16have never tasted him.

01:16:18It will mean so much

01:16:20for me to be a champion.

01:16:22I want to be here

01:16:24to win for them.

01:16:28Five, four, three, two, one!

01:16:32We're done with the quarterfinals!

01:16:33Done with the quarterfinals!

01:16:35Woo!

01:16:36Two culinary superheroes

01:16:38going at it.

01:16:39Chef Shirley Chung,

01:16:40Brian Multacios,

01:16:41try to bring our judges

01:16:42back in.

01:16:43Boy, they scored.

01:16:47I made everything I wanted

01:16:51properly, so...

01:16:52I got the crispy,

01:16:53I got the crunchy,

01:16:54I got the soft,

01:16:56you know?

01:16:56See how it tastes.

01:16:58Here we are.

01:16:59Ladies and gentlemen,

01:17:00for the final round of judging,

01:17:02please welcome back

01:17:03the award-winning panel,

01:17:04T-O-C-1 champ B-Dub,

01:17:07Chef Brooke Williamson.

01:17:09Oh, man.

01:17:10Oh, wow.

01:17:11Brooke.

01:17:12T-O-C-4 champ,

01:17:13the one and only

01:17:14Chef May Lynn.

01:17:15May?

01:17:16Oh, cool.

01:17:16They're bringing out

01:17:17the winners.

01:17:18And Jane Beard

01:17:19award-winning restaurant

01:17:20tour, Chef Susan Finnegar.

01:17:22I'm very familiar

01:17:23with all three of these chefs.

01:17:24Well, my super judges,

01:17:26the randomizer

01:17:26ordered up a fantastic selection.

01:17:29Prussia Iberico,

01:17:30kabocha squash,

01:17:31the use of the wet grinder,

01:17:34the style was crunchy and soft,

01:17:36and the wildcard ingredient

01:17:37was passion fruit.

01:17:38Here to present first,

01:17:40T-O-C-3 champ,

01:17:41Tiffany Faison.

01:17:43This is passion fruit charred,

01:17:45chashu,

01:17:46pressa iberico,

01:17:47with a soft puree

01:17:48of kabocha squash

01:17:50with the fat

01:17:50from the iberico

01:17:51and crunchy tempura

01:17:52of 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 passion fruit

01:17:59chashu was completely

01:18:00mixed in the wet grinder.

01:18:02Tempura batter

01:18:02was also constructed

01:18:03entirely in the wet grinder.

01:18:06Can you hear that?

01:18:08Uh-huh.

01:18:08So crunchy.

01:18:09I get a beautiful char

01:18:11on the outside

01:18:12of this really perfectly

01:18:13cooked piece of pork.

01:18:15Oh, cookie.

01:18:16I get smooth puree

01:18:17with little bits

01:18:18of meatiness in it.

01:18:19The only thing I will say

01:18:21is that the passion fruit

01:18:23glaze on the outside

01:18:23of the pork,

01:18:24I wish it were a little bit

01:18:25like stickier.

01:18:28and grabbed onto the pork

01:18:31a little bit better.

01:18:33I thought that this dish

01:18:35was so, so 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 another bite.

01:18:43Really spectacular.

01:18:45Spectacular for me?

01:18:47The wet grinder, I think,

01:18:48is an interesting

01:18:49piece of equipment

01:18:51that we don't often use

01:18:52that much

01:18:52in our kitchens here.

01:18:54Yes.

01:18:55To make this batter

01:18:56like that so perfectly

01:18:58is pretty mind-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 vinaigrette.

01:19:09Would have gone into

01:19:10the richness of the squash,

01:19:11but I love the idea of it.

01:19:15Great dish.

01:19:16Great dish.

01:19:16I think.

01:19:17It was a great dish.

01:19:19Judges,

01:19:20scorecards are in front of 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, obviously,

01:19:27Shirley got a lot

01:19:28of positive comments.

01:19:29This one's gonna be

01:19:30tough to beat.

01:19:31Now let's see

01:19:32what Brian did.

01:19:33All right, judges,

01:19:35here to present

01:19:35the second dish,

01:19:36wild card Justin Warner.

01:19:37Thank you very much.

01:19:39Judges, this is kabocha

01:19:41and passion fruit barbecue

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.

01:19:53In terms of soft

01:19:54and crunchy,

01:19:55I think I audibly heard

01:19:56those 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

01:20:20of that wet grinder.

01:20:21I'm excited about that.

01:20:22This dish is gorgeous.

01:20:24The kabocha squash,

01:20:25two ways,

01:20:27is 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 pops of coriander

01:20:41in the seats.

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,

01:20:51thank you very much.

01:20:52Wonderful job.

01:20:53Scorecards are in front of you.

01:20:54Wow.

01:20:56I think it's going

01:20:56to be split in here.

01:20:58I feel pretty good.

01:21:00I mean,

01:21:00I 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

01:21:04a better dish today.

01:21:06All right, chefs,

01:21:06they're ready for you.

01:21:08Okay.

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.

01:21:18Let'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 Bottaggio.

01:21:29Woo.

01:21:30You two did

01:21:31a 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 Bottaggio

01:21:52and Chef Shirley Chung

01:21:55is...

01:22:01Brian Bottaggio!

01:22:03What?

01:22:04Oh, my God.

01:22:07Oh, you're a bad 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.

01:22:42Oh!

01:22:43I mean, I wish

01:22:44I went further,

01:22:45but I definitely

01:22:46made a dish that

01:22:47I'm very happy with

01:22:48and did everything

01:22:49I wanted to do,

01:22:50so here I am.

01:22:52Brian Bottaggio

01:22:53from the C Division

01:22:54taking on number 8,

01:22:56Kenny Gilbert.

01:22:57The beast.

01:22:58He's going to be

01:22:58a tough competitor 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.

01:23:03Ladies and gentlemen,

01:23:05both in the East,

01:23:06Chef Brian Bottaggio.

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

01:23:22what was going on

01:23:23inside of me right now,

01:23:24you would see,

01:23:25yeah, it'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 of 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 qualifiers?

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.

01:23:51That $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!

Tournament of Champions S07E07

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