Tournament Of Champions S07E08

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00:00:01It's the finale of the greatest culinary competition on earth.

00:00:06We watched 32 of the food world's best chefs enter the TOC arena with the dreams of glory.

00:00:13But after 28 epic head-to-head battles, four victorious chefs stand alone.

00:00:21Tonight, they'll face off at two of the toughest semifinal face-offs ever imagined.

00:00:27First, the Jetster, Chef Jet Tila, enters his fifth Final Four battle against the Dragon Slayer, Chef Kevin Lee.

00:00:35Fifth time, man. Totally different mentality.

00:00:38Will Jet finally make it to the finals this year?

00:00:40I'm absolutely there to destroy Kevin. I'm not there to be nice. I'm not there to be friends.

00:00:44Today, I am slaying that Dragon Uncle Jet.

00:00:48Then the Volt of the East, Brian Voltaggio looks to add to his TOC Christmas win.

00:00:53I've never had my own individual win. It's long overdue. I mean, too many times have I been a runner

00:00:58-up.

00:00:58Had proved that he could do it on his own by taking on the beast of the kitchen, Chef Kenny

00:01:02Gilbert,

00:01:03the TOC newbie who beasted his way from the qualifiers to the semifinals.

00:01:08Whoa!

00:01:09Then, the two triumphant winners, the best of the best, will go head-to-head in the ultimate battle for

00:01:16the belt.

00:01:16Oh, boy.

00:01:17Tonight's battles are so extreme and so high stakes, they demand the opinion of a fourth judge.

00:01:24One of today's most consequential culinary figures who is guaranteed to blow our chefs' minds.

00:01:31What?

00:01:32No way.

00:01:34Only one chef can earn the belt, the title, and the $150,000 grand prize.

00:01:40Who will win the Tournament of Champion Seven?

00:01:49Are you ready to meet the TOC Final Four?

00:01:54Please welcome Division A winner, the Jetster, Chef Jet Tila.

00:02:03I'm in the Final Four for the fifth time in seven years.

00:02:08It doesn't get any easier.

00:02:09I want to win because I need to complete this journey.

00:02:12I'm that close.

00:02:13I'm that close every single year.

00:02:15I need to finish this mission.

00:02:18Division B winner, the Dragon Slayer, Chef Kevin Lee!

00:02:23My journey through a TOC 7 has been amazing.

00:02:27I've taken off some big dragons along the way.

00:02:30Even though I have never really won a huge tournament, I'm here to win that bag of money.

00:02:37Division C winner, the Volt of the East, Chef Brian Goltaggio!

00:02:42I've been runner-up way too many times.

00:02:44I've been trying to get this chip off my shoulder.

00:02:46I really want a title.

00:02:48I want my banner hanging in the TOC kitchen.

00:02:50It's something I've been striving for all of my career.

00:02:53TOC is the biggest stage to do so.

00:02:55And the Division D winner, the Beast of the Kitchen, Chef Kenny Gilbert!

00:03:02This is my first time on TOC, and I've been dreaming about this moment ever since I saw TOC start

00:03:09several years ago.

00:03:10This is like gladiators going against each other for the ultimate prize.

00:03:14Audience, one more time for the fantastic Final Four!

00:03:26Three of you are here for the first time.

00:03:28One of you all the way from the qualifiers.

00:03:31Amazing.

00:03:31If I can go out on a limb, I'm going to predict that TOC 7 will be won by a

00:03:41male chef.

00:03:45First time ever.

00:03:46Chef, congratulations.

00:03:48You have achieved something that 28 of your fellow chefs' competitors dreamed of.

00:03:54Oh, my God.

00:03:55You got goosebumps.

00:03:56You are now just two cooks away from winning it all.

00:04:00The championship, the belt, the coveted title, and the grand prize of $150,000.

00:04:13The randomizer options in this round are unconventional.

00:04:18Oh, unconventional.

00:04:21The good news is, tonight's dishes will be tasted by four culinary greats.

00:04:28Wow.

00:04:30Hi, Phil.

00:04:31Oh, man.

00:04:32This is a bag of nerves, bro.

00:04:34Nauseous.

00:04:35All right.

00:04:36Let's do it.

00:04:37Dragon Slayer through that door.

00:04:39Jets through that door.

00:04:40And you two, we're going to hold on ice.

00:04:42Good luck, guys.

00:04:44Good luck.

00:04:46Good luck.

00:04:47Good luck.

00:04:50Let's go.

00:04:52Not overthinking it.

00:04:53I'm going to embrace the randomizer.

00:04:56I'm a different person this year.

00:04:58I'm excited.

00:04:59This is what I live for.

00:05:00I'm as ready as I'm going to be.

00:05:02I feel the best I have in all of these seven years.

00:05:05We have the number three seed, Chef Kevin Lee, who has taken down some of TOC's greatest chefs.

00:05:11But tonight, he'll have to defeat one of the tournaments winning his chefs to reach the final battle.

00:05:17Here I am in the final four, going against Jet.

00:05:20Like, one of the strongest competitors here.

00:05:23I feel like I've been, you know, training for this moment.

00:05:26Anything short of a championship is a failure.

00:05:28His opponent, the number two seed, Chef Jet Tila, who has made it to the semifinals more than any chef

00:05:35in TOC history, but is yet to compete in the final battle for the belt.

00:05:41Kevin is not scared to be Kevin Lee, right?

00:05:45He cooks this thing.

00:05:46I could learn that from him and just kind of be proud of your food and do what you're best

00:05:51at.

00:05:51Jet is truly somebody who I admire to be.

00:05:54A great chef, a great father, a great husband, and just a great guy in general.

00:05:59Everybody loves Jet.

00:06:00He knows food, and he understands what it takes to win these things.

00:06:04I'm here to finish this chapter.

00:06:08There's no way I'm going to make it easy on Kevin.

00:06:10When we're in that arena, I mean, I'm absolutely there to destroy Kevin.

00:06:13I'm not there to be nice and not there to be friends.

00:06:16You know what I mean?

00:06:16He's in my way to get that belt.

00:06:19Jet is the dragon, so today I am slaying that dragon, Uncle Jet.

00:06:26Let's go.

00:06:27Let's go.

00:06:28Are you ready for a sensational semifinal showdown?

00:06:34Let's light this up!

00:06:35Let's go.

00:06:36Let's go.

00:06:37He became an executive chef in Vegas at the age of 21 before returning to his Oklahoma

00:06:43birthplace and opened two critically acclaimed Korean-inspired steakhouses.

00:06:51He has topped multiple Best Chef lists in his home state and has won a James Beard Award semi-finalist

00:06:58for Best Chef Southwest in 2025.

00:07:01He crushed the TOC5 qualifiers and made it to the great eight in TOC5 and TOC6, earning the nickname of

00:07:12the Dragon Slayer along the way.

00:07:13And this year, he's defeated Chef Joe Sasto in TOC7 quarterfinals with a pork collar dish that Judge Susan Feniger

00:07:22said was delicious.

00:07:24The dish really hits it right on the nose.

00:07:26Give it up for the Dragon Slayer, Chef Kevin Lee!

00:07:42Oh, boy.

00:07:44Now you're a competitor that is in the Final Four.

00:07:47Did you ever think this was going to be the case?

00:07:50Never.

00:07:51It's just been an unbelievable ride.

00:07:52I just don't want it to end.

00:07:54You deserve to be here.

00:07:55Congratulations on being the Final Four.

00:07:57So happy for you.

00:07:58And talk about deserving to be here.

00:08:01He went from a tireless worker at his family's pioneering Thai market and restaurant

00:08:06to a celebrated chef named Culinary Ambassador of Thai Cuisine by the Royal Thai Council General.

00:08:16He's a renowned culinary competitor and currently has 16 wins on TOC.

00:08:23And his defeat of Chef Jonathan Sawyer in the quarterfinals with a whole Branzino dish Judge Mei-Lynn called...

00:08:30I mean, just Skeller.

00:08:31...has returned him to the Final Four for the fifth time.

00:08:37Make some noise for the Jetster, Chef Jet Keeler!

00:08:57Oh, yeah.

00:08:58Woo!

00:09:00Woo!

00:09:01Woo!

00:09:04Jet, this is your fifth time in the Final Four.

00:09:07What is different about this year?

00:09:11My mindset is totally different this year.

00:09:15I'm working with the randomizer, not against it.

00:09:18I'm here in the moment right now.

00:09:19Chefs, let's take it to the randomizer.

00:09:21Good luck.

00:09:28Once again, the randomizer will determine the mandatory details of your dish.

00:09:33The protein, the produce, the equipment.

00:09:36Style.

00:09:37This will be the predominant color of your dish.

00:09:39Will it be orange, white, or pink?

00:09:43What?

00:09:44Wild card ingredient.

00:09:46Ostrich egg, crowned melon, and fresh seaweed from Monterey Bay.

00:09:51Oh, my God.

00:09:53Best of luck to both of you.

00:09:54Let's get busy.

00:09:55Going for proteins!

00:09:57Let's go!

00:10:00Oh, man.

00:10:01Come on.

00:10:03Randa.

00:10:05What do you want to give us, Randa?

00:10:08Squaf salmon elk, salmon elk, squaf salmon belly.

00:10:14Oh.

00:10:14Cauliflower mushrooms.

00:10:16Oh, wow.

00:10:17Banana leaves, white, and ostrich egg.

00:10:23Goodbye.

00:10:24See you later.

00:10:28Have you guys ever opened an ostrich egg?

00:10:30No.

00:10:31Never.

00:10:31This is gonna be so fun.

00:10:3345 minutes starts now.

00:10:35Good luck.

00:10:37I like this randomizer.

00:10:39The salmon belly's one of the best parts of the salmon.

00:10:41Fatty, really flavorful, tons of opportunity.

00:10:45Cauliflower mushrooms look like, almost like a cauliflower.

00:10:48They have a mild, nutty flavor.

00:10:49Banana leaves are used all over the world.

00:10:51It really holds in the moisture.

00:10:53White.

00:10:54Well, you think about all the things that are white.

00:10:55I mean, there's a ton of vegetables that are white,

00:10:57sauces that are white.

00:10:58Speaking of white, they're gonna get it out of the ostrich egg.

00:11:01Tastes like a chicken egg, except 24 of them.

00:11:04It's gonna be quite the battle.

00:11:0545 minutes.

00:11:05Oh, Justin.

00:11:08Hi-ya-ya.

00:11:10How are you?

00:11:11Thinking my way through this.

00:11:13Okay.

00:11:13That's good.

00:11:14Oh, my God.

00:11:15This is a trippy one.

00:11:16I'm joined, as always, by my incredible culinary commentators, the Michelin-recommended chef,

00:11:22and the food genius, the wild card chef, Justin Warner, and the brilliant Boston restaurateur,

00:11:27and the TOC3 champ herself, Sweet Tea, Chef Tiffany Faison.

00:11:31Now, Justin and Tiffany are shadowing the chefs so they can faithfully present their dishes to the judges during the

00:11:37blind tasting.

00:11:38We're also joined by our roving reporter, the one and only Hunter Fieri, who will be talking with our winners

00:11:42backstage,

00:11:43and the culinary scholar, Simon Majendar, who will discuss each randomizer challenge with the judges.

00:11:50All right, Chef.

00:11:51Here we are.

00:11:52I'm gonna get my rice going first.

00:11:53Okay, I hear you.

00:11:54For me to get the win from my legendary Jet Tila will mean the world to me.

00:12:00So, my strategy is to cook my food.

00:12:04That's what got me here, and I'm sticking to my plan.

00:12:08So, I'm gonna make a .

00:12:11It's like a salmon sashimi, like bibimbap.

00:12:13It's like a full seafood version of it.

00:12:15It's still a very unknown dish.

00:12:18It's got seafood sashimi.

00:12:20It's got fresh vegetables.

00:12:21It was one of my favorite dishes growing up.

00:12:25I'm making a salmon belly huedapap with mushroom rice.

00:12:31I'm adding the banana leaves on top to really absorb a lot of the aromatics from the banana leaves.

00:12:37Oh, yeah.

00:12:41I think I'm gonna make a white donburi.

00:12:46Japanese donburi means meal over rice.

00:12:49I keep going to omelet over rice because that covers the egg and that covers a lot of white.

00:12:56And the protein's gonna be salmon.

00:12:58I think Japanese food always has a high perception of refinement and is difficult to execute well.

00:13:06So, I'm trying to show technique here against Kevin.

00:13:09I'm going to smoke some of this salmon in hay and banana.

00:13:15Got it.

00:13:16I take the salmon bellies.

00:13:18I run them over skewers.

00:13:19I add koji, which gives a ton of umami.

00:13:22And then I'm gonna fire smoke it over banana leaf and hay.

00:13:26Don't do this at home.

00:13:27Hot.

00:13:28Very hot.

00:13:30To sear lightly and to penetrate with smoke.

00:13:33Did he get enough smoke?

00:13:34I mean, there's a lot of smoke there.

00:13:36And, you know, luckily there's a lot of fat, which is going to absorb a lot of that smoke.

00:13:40Okay.

00:13:40Let's focus.

00:13:42Thanks for all the support, team.

00:13:43You guys are the best.

00:13:46Kevin, how's it going, man?

00:13:48Chef.

00:13:49This one sucks.

00:13:50This one sucks.

00:13:50This one really sucks.

00:13:52When you have a color drive your dish, that's a massive challenge to overcome.

00:13:58Anything delicious like charring or frying or broiling is going to make food not white.

00:14:04It's going to make it brown.

00:14:05White.

00:14:06White.

00:14:06Everything's going to be super white.

00:14:10Using the white parts of the green onion.

00:14:13White typically equals no flavor.

00:14:15So this is going to be a huge challenge.

00:14:18Who can really hit that randomizer?

00:14:21What the white is going to win this round.

00:14:25I'm nervous for them.

00:14:26I want it for them so badly.

00:14:28I want it for both of them.

00:14:29They really deserve to be here.

00:14:31I think this is one of the hardest TOCs I've seen.

00:14:33Agreed.

00:14:34Just breathe, brother.

00:14:36Just breathe.

00:14:36You got this.

00:14:40Chef Jet.

00:14:41Chef Kevin, you have 30 minutes left.

00:14:4330 to go.

00:14:49My game plan is making sure this plate is all white from start to finish.

00:14:54One thing I know about the salmon bellies, if I take the skin off perfectly, it's going

00:15:00to leave a nice white flesh on that salmon.

00:15:02So I'm not going to cook the salmon for my quite a buck.

00:15:06White flesh.

00:15:07Jet is a strong competitor.

00:15:10He's always going to give it his all every single round.

00:15:13But I have earned my name Dragon Slayer through TOC.

00:15:17And I believe I've lived up to my nickname to this point.

00:15:21I'm hoping I can actually finish this thing this year.

00:15:25Tonight's judging will be done in a blind tasting by a panel of not three, but four award-winning chefs.

00:15:31Our judges are sequestered in their trailers, totally unaware of who's cooking.

00:15:35So their focus will be entirely on the food itself.

00:15:38They'll score the dishes based on taste, use of the items on the randomizer, and presentation.

00:15:43The chef with the top score will move on to the final battle.

00:15:46For the other chef, well, this will be their final cook.

00:15:5616 wins in the TOC universe makes me feel proud.

00:16:01But I've never made it to the final battle, and it's been heartbreaking.

00:16:05What's the plan with the rice, Phil?

00:16:06I'm going to make mushroom rice.

00:16:08Just trying to get white in here as much as possible.

00:16:11If I win this $150,000 bucks, part of it goes to celebrate my family and what they endure because

00:16:17of my work, life, and schedule.

00:16:19And the rest basically goes to charity immediately for first responders in the military.

00:16:23My brother's been a longtime police officer.

00:16:26My best friends are all military and first responders, and I always felt like I didn't do my part.

00:16:32So this is the way I serve.

00:16:33I'm a staunch supporter of this country and its soldiers and its first responders.

00:16:43Chefs, 20 minutes, 20 to go.

00:16:46Egg time.

00:16:47Egg time.

00:16:52It's a big egg.

00:16:54Typically, this way the bat is served with a red gochujang-based vinaigrette sauce called chojang.

00:17:01But today, the challenge is to make everything white.

00:17:05As I'm looking around, what is white?

00:17:08Egg whites are white.

00:17:09We got tofu that's white.

00:17:11Garlic is white.

00:17:12If I add a little vinegar in there, it's not going to change the color.

00:17:16Every time I come on TOC to make Korean food, I feel super proud to represent my culture.

00:17:23Being an immigrant kid in America, I've always felt like I was a step behind.

00:17:28I've always felt like I had to do more to achieve the same thing as others.

00:17:33And here I am in the semifinals.

00:17:35That grit and hard work has finally gotten me here.

00:17:40Oh, yeah.

00:17:4215 minutes remaining.

00:17:4415 to go.

00:17:47Egg go in, Chef.

00:17:48Not yet.

00:17:48It's going in right now.

00:17:49I need an ostrich egg for the omelet on top.

00:17:52These are giant.

00:17:54Oh, my God.

00:17:58I still feel the salmon is under.

00:18:01I still feel it's kind of fatty and it needs to cook a little bit.

00:18:04So I lay my salmon in there.

00:18:05And I really want kind of this loose, runny omelet.

00:18:0912 minutes.

00:18:14Excellent.

00:18:15I want to really use this ostrich egg multiple times.

00:18:19I want it to be a little bit more meaningful.

00:18:21It will be nice to have a nice, thick, savory meringue.

00:18:25Got a nice mouth feel.

00:18:27I'm adding vinegar.

00:18:28I'm adding garlic.

00:18:32It's working a savory meringue.

00:18:35Meringue is not typical for an omelet pot.

00:18:38But we're playing a game.

00:18:39We're playing that randomizer.

00:18:43This is going to make our sauce, too.

00:18:45Okay.

00:18:45Murin, bonito, flake.

00:18:47Yup.

00:18:47I also have to make a crispy mushroom.

00:18:49I also want to use the mushroom in another way.

00:18:52Tempura water.

00:18:53I'm making tempura water, which is basically water and eggs.

00:18:58And once that comes together with the flour and the starch,

00:19:00it makes a really nice crispy batter for the mushrooms.

00:19:03White.

00:19:04Give me white.

00:19:05Yes, exactly like that.

00:19:06I also wanted one more moment for ostrich eggs.

00:19:09So I'm going to make a sauce.

00:19:10I'm just having the banana catch that and cook that a little bit.

00:19:14I'm basically going to make like an aioli-style sauce using the cooked ostrich egg.

00:19:19And you need egg yolk to emulsify.

00:19:21So I take the egg, put it into a blender, add some white miso,

00:19:25and then I hit that with a little bit of yuzu kosho.

00:19:28It's coming out definitely more on the mustardy color.

00:19:31I have too high of a percentage of egg yolk,

00:19:34but it's too late to try to make this white.

00:19:37I'm always cooking for flavor, you know?

00:19:40I mean, when I'm a judge, dishes that win are the most delicious.

00:19:43No matter what.

00:19:44And that's how I cook.

00:19:47The next thing I want to make is a quick slaw.

00:19:50So I'm grabbing the white napa cabbage.

00:19:52I'm adding white parts of the green onions.

00:19:55I'm adding white onions.

00:19:57And I know if you fry up some rice paper in the fryer,

00:20:02it'll puff up to this nice white cylinder.

00:20:04I can almost use it as a lid to sit on top to cover everything in white.

00:20:09It's not just about who cooks the best food.

00:20:12It's about who plays the game right.

00:20:17Four minutes, chefs. Four to go.

00:20:22I start building the dish with the mushroom rice.

00:20:27I slide on the omelet with the salmon in it.

00:20:32They're not completely white, but enough fat in it.

00:20:35Yeah.

00:20:35I put a little bit of the miso yuzu kosho sauce on,

00:20:39and then I garnish with scallion.

00:20:41And I finish topping the dish with those white, crispy cauliflower mushroom bits.

00:20:46This is the dish I want to eat.

00:20:48I always cook from the belly.

00:20:50Let's get two more wins.

00:20:51I'm two cooks away from winning this whole thing.

00:20:54I'm just wondering if I have enough white on the plate.

00:20:56Two minutes, chefs. Two to go.

00:21:00To plate my huedo pa, I'm going to set a nice banana leaf on the plate,

00:21:05going in with the mushroom rice.

00:21:07Then we have the pickled napa cabbage with the salmon sashimi,

00:21:11some daikon radish that has been shredded with our tofu vinaigrette,

00:21:16with the savory meringue, and the crispy rice paper.

00:21:20It feels good.

00:21:21It's white.

00:21:22I know the flavors are there.

00:21:24I mean, it's a big moment for me.

00:21:27I need to take this win to get to that bell.

00:21:29That will truly change my life.

00:21:32Five, four, three, two, one.

00:21:36We're done.

00:21:43Chefs, that was a randomizer in a battle worthy of a semifinal.

00:21:50Back to your trailers.

00:21:51Good job.

00:21:52Chef Jeff!

00:21:53Chef Kevin!

00:21:55Bring those superstar judges in.

00:21:59I don't even know what happened out there.

00:22:01That was a hard randomizer.

00:22:04It's not a slam dunk.

00:22:05It's just about cooking better than Kevin.

00:22:07That's what this one's about.

00:22:09It was a really, really hard randomizer.

00:22:11I just hope that I win.

00:22:13You know, I just, I really hope that I can move on.

00:22:15Being in final for jail for the fifth time is on the line.

00:22:20This was tough.

00:22:22I don't know if I should do this again.

00:22:23Ladies and gentlemen, our TOC judges have been waiting in their trailer

00:22:27for their first blind tasting.

00:22:28Let's meet them.

00:22:29First, acclaimed executive chef and winner of Top Chef Season 12.

00:22:35And TOC for champ, Chef Mei-Lynn.

00:22:41Mei-Lynn is back.

00:22:43Wow.

00:22:45She gets this style of food.

00:22:48The first ever female Iron Chef who has opened over 18 restaurants across the U.S. and around the world.

00:22:54Iron Chef, Cat Cora.

00:22:59Woo!

00:23:01No way.

00:23:03Discerning palettes.

00:23:04Iron Chef, come on.

00:23:06Next, folks, one of the remarkable titans on Bobby's Triple Threat, a Top Chef winner,

00:23:11and the champion of the very first TOC, B-Dub, Chef Brooke Williamson.

00:23:20The champ is back.

00:23:24It's nice to be judged by chefs that have cooked in his kitchen.

00:23:27It's gonna take you, along with one other judge, to help us find the TOC 7 champ.

00:23:33No pressure.

00:23:34Joining us for the first time, a chef whose first restaurant was called the most important restaurant in America by

00:23:40Bon Appetit,

00:23:41who has won six James Beard Awards and earned honors like GQ's Man of the Year,

00:23:47and whose restaurant retained two Michelin stars for an incredible 14 years.

00:23:53Ladies and gentlemen, an honor and a pleasure to welcome Chef David Chang!

00:23:58Whoa!

00:24:00Oh!

00:24:03I just made a winner for David Chang!

00:24:06Holy crap!

00:24:08No way.

00:24:10That is crazy.

00:24:13No way David is here.

00:24:15Wow!

00:24:18Just so honored to be here.

00:24:23He is my idol, and he's here eating my food.

00:24:27I have to get to the next round.

00:24:29This has been a tough night, folks, I'll tell you already.

00:24:32The randomizer determined the chefs had to make salmon belly, cauliflower mushrooms,

00:24:38the equipment that needed to be employed was banana leaves,

00:24:42the style of the dish was white,

00:24:45and the wild card ingredient was ostrich egg.

00:24:49And here to tell you about the first chef's dish, Chef Tiffany Faison.

00:24:56This chef would like you to mix everything up as you eat.

00:24:58This is way the pop.

00:25:00This is a summer-style Korean salmon sashimi.

00:25:03A sushi-style rice was constructed by cooking out the rice with banana leaf.

00:25:08The white sauce on top of your rice and your fish is constructed of lightly cooked ostrich egg,

00:25:13the white only.

00:25:14The savory meringue was whipped with the ostrich egg whites.

00:25:17Then you have a white julienne of daikon.

00:25:19Rice paper then finishes the dish to add a little bit of crunch.

00:25:24Very interesting.

00:25:26I think this is a really delicious dish.

00:25:30Yes.

00:25:30I think the salmon belly is very tender.

00:25:34I know how hard it is to cook with an ostrich egg.

00:25:36I did that in Iron Chef.

00:25:37So I like the fact that they whipped it and made a meringue out of it.

00:25:41I think it's nice and light on top.

00:25:43I'll take it.

00:25:44There's so many smart technique-forward moves on this plate.

00:25:48The meringue itself has so much flavor.

00:25:51The banana leaf, I don't taste it a whole lot.

00:25:53I definitely see it.

00:25:55Randomizer-wise, I would say that that's the weakest point.

00:25:58I really love the textural components that really just amp up this dish.

00:26:04You obviously see white.

00:26:06There's white throughout.

00:26:07I mean, just texture alone.

00:26:09The fried crispies, as well as the fried rice paper,

00:26:11I think really made this dish a star.

00:26:14Oh!

00:26:16Good gameplay.

00:26:17Well, huedo pap is one of my favorite dishes in Korean cuisine.

00:26:22My mom loved eating it.

00:26:24Huedo pap!

00:26:26This is not the traditional version.

00:26:28But that's why we're here, to reinterpret and to sort of express oneself.

00:26:32And I think it was a bold take.

00:26:34But it is very, very flavorful.

00:26:37No!

00:26:38The leaf, it was harder to taste.

00:26:40But I think it was a dish that showcased the chef's ability to have a lot of technique and culinary

00:26:47knowledge.

00:26:47And that was on full display here.

00:26:49Fantastic.

00:26:50Thank you very much, judges.

00:26:51Your scorecards are in front of you.

00:26:53You have 50 points available in the taste, 40 points in the use of the randomizer, and 10 points for

00:26:59the plating.

00:26:59I mean, David Chang is literally one of the reasons I started cooking.

00:27:06It's probably the coolest moment of my TLC career, David Chang eating my food.

00:27:11This is outrunning just Kevin to get to the finale.

00:27:17All right, judges, here to present the second dish, the wild card, Chef Justin Warner.

00:27:21This is a sake harasu, or salmon belly and cauliflower mushroom donburi.

00:27:26So the salmon belly was skewered and smoked over the banana leaf.

00:27:30From there, the salmon belly was placed in the final cooking of ostrich egg omelet.

00:27:36For the cauliflower mushroom, these were chopped, seasoned with koji, and then sauteed with butter,

00:27:41just to get a little color but retain some of their whiteness.

00:27:44In addition, you'll find some as the tempura crunch.

00:27:47They're eating.

00:27:48Keep eating.

00:27:49Keep eating.

00:27:50This was nerve-wracking.

00:27:53Another incredibly delicious dish.

00:27:56The salmon belly here has been sliced slightly thinner and warmed by the hot rice,

00:28:02and so I'm actually able to break it up as it melts and mix it in, which I really like.

00:28:07I like how the mushrooms were treated in a couple of different ways.

00:28:11I think that this is a bowl of food that I want to dig into and sit by myself with.

00:28:17Yes, yes, more positive. This is a feeling word.

00:28:21This is definitely a craveable bowl of food.

00:28:25Yes, it's a feeling word.

00:28:26It doesn't read as white as the first dish, but that's because the whole ostrich egg was used.

00:28:33I think this is a delicious dish overall.

00:28:37You know, it's got a lot of great elements. It's got smoke. It's got crispiness. It's got texture.

00:28:41They're still eating. They're still eating.

00:28:43But gameplay is white, and I don't think they hit that mark.

00:28:47Mm-hmm. Gameplay is white.

00:28:50But otherwise, the flavor overall is delicious. Absolutely delicious.

00:28:54This is going to be a close one.

00:28:56This is hard. This is really hard, because on one hand, it is delicious.

00:29:00I think on the white palate, as we've mentioned, there were choices that could have been made to reinforce that.

00:29:08I think they could have just done egg whites.

00:29:10But again, like, that doesn't mean that it's not delicious. It's a very delicious dish.

00:29:15Wow. 50 points again available in taste, 40 points in the use of the randomizer, and 10 for the plating.

00:29:23It was hard to not make the most delicious food, you know? Sacrifice that richness to stay with egg whites,

00:29:33and I can see that being the thing that sends me home.

00:29:36Casa. Casa. I mean, wow.

00:29:43Let's bring our chefs out. Chef Chetila!

00:29:46Chef Kevin Lee!

00:29:56Chefs, what a pleasure. For the first semifinal battle, here are the scores.

00:30:0383 to 81. Wow.

00:30:07Ladies and gentlemen, the winner of the first semifinal battle between Chef Chetila and Chef Kevin Lee is...

00:30:22Chef, Kevin Lee!

00:30:23The winner of the first semifinal battle between Chef Chetila and Chef Kevin Lee is...

00:30:30Chef Kevin Lee!

00:30:33Congratulations!

00:30:35Well played, brother.

00:30:37So well played.

00:30:39Thanks for coming out with you.

00:30:42We're so blessed.

00:30:43We're so blessed.

00:30:44I just want to say really quickly, thank you, guys.

00:30:47I hear you when I'm here.

00:30:48I won't quit if you won't quit.

00:30:50Thank you to the crew.

00:30:51There you have it.

00:30:52The Jetsger, Chef Jettila.

00:30:55Thanks, guys.

00:30:55We'll see you later.

00:30:56Thank you, everybody.

00:31:04Oh, it hurts, but, you know, Kevin played a great game.

00:31:10I mean, I'll never quit, but, you know, dumping out every time in this round is always tough.

00:31:20But, you know what?

00:31:21I own it.

00:31:21I did it to myself.

00:31:23Could have played the game better.

00:31:24I take full responsibility.

00:31:26So I'm going to lick my wounds.

00:31:28I'm going to go think about it.

00:31:30I'm going to rest, get some therapy, and I'll come back next year.

00:31:37You have created the Dragon Slayer.

00:31:40You have lived up to the Dragon Slayer.

00:31:44And Chef Kevin Lee, you are in the finals of TOC 7.

00:31:50Congratulations.

00:31:57One win away from the championship.

00:32:01And more.

00:32:02Standing between you and that opportunity are two chefs.

00:32:08Chef Fultaggio or Chef Gilbert.

00:32:11They're both killers.

00:32:12I don't know who it's going to be, but I'll tell you what we do know right now.

00:32:14You're in the finals, my friend.

00:32:16You're in the finals.

00:32:17Let's go.

00:32:19Ladies and gentlemen, the Dragon Slayer, Chef Kevin Lee.

00:32:23We will see you later tonight.

00:32:24Congratulations.

00:32:25Wow.

00:32:26Wow.

00:32:30Let's go.

00:32:33Oh, my gosh.

00:32:35I just beat Uncle Jack.

00:32:37Congratulations.

00:32:38What's going through your head right now?

00:32:39I'm in the finale.

00:32:40Dude, you're in the finale.

00:32:41You know, I've had a lot of big wins in this arena.

00:32:43Yeah.

00:32:44But this one feels special.

00:32:45Money on the line.

00:32:46Bell on the line.

00:32:47You know, the ring on the line.

00:32:49One more battle to go.

00:32:50One more battle to go.

00:32:50You ready?

00:32:51Absolutely.

00:32:52Congratulations, brother.

00:32:53So let's talk about these dishes.

00:32:56I think one felt like you were eating at a fine dining restaurant.

00:32:58I thought it was a beautiful dish.

00:33:00So let's turn to the next dish.

00:33:03The stakes are super high.

00:33:04We're at the semifinal now.

00:33:05And I just think the chef missed the mark on the white style.

00:33:09Not using that full ostrich egg and just using the white part.

00:33:12You know, I think that in itself would have made a huge difference in that final dish.

00:33:19You ready to do this?

00:33:21I know you're just like me on the edge of your seat waiting to meet the other two contenders that

00:33:27are going for the crown.

00:33:28We have the number eight seed chef Kenny Gilbert, the only TOC qualifier winner to ever make it to the

00:33:35final four.

00:33:36This has been a dream come true to make it through all these cooks from qualifiers and round one, two,

00:33:42and three to make it here.

00:33:43I'm just a ball of energy and nerves, and I'm super pumped to cook.

00:33:48His opponent is the number three seed chef Brian Votaggio, who is back after his TOC All-Star Christmas team

00:33:54victory with his brother Michael.

00:33:56I feel good.

00:33:57I still keep some nervous energy, of course, going into these cooks to remind myself what's at stake.

00:34:03I've never had my own individual win.

00:34:05I have what it takes to do it.

00:34:07I know that whatever Brian cooks, he's going to be very smart.

00:34:11My goal is to get as many points as I possibly can and do everything right.

00:34:16I know Kenny is an incredible cook, you know, so I know this is going to be a big battle.

00:34:20Here he is, from the play-ins all the way to the final four.

00:34:23Are you ready?

00:34:23I'm ready. Okay, let's do this.

00:34:25All right, chef, you ready to battle?

00:34:26Yep, no longer going to be the runner-up.

00:34:28This is my year.

00:34:29I'm ready to go.

00:34:30Are you ready to meet the contenders?

00:34:33So let's light this up!

00:34:39His dad gave him his own outdoor grill at the age of seven, and he was cooking the family's Thanksgiving

00:34:44dinner from scratch by the time he was 11.

00:34:47He went on to serve as executive chef at some of the most prestigious resorts in America and the Caribbean.

00:34:52He is cooked for the Sports Illustrated Super Bowl party, the G8 Summit, and Oprah.

00:34:59He entered the tournament with a qualifiers win, took down top-seeded culinary icon Aron Sanchez in the first round,

00:35:07and earned the highest score of the second round with a 91.

00:35:12And in the quarterfinals, he outcooked Iron Chef Stephanie Izard with a whole duck dish that Judge Brooke Williamson said.

00:35:19Delicious broth, the excitement that I'm feeling.

00:35:21There's so much flavor here.

00:35:23Give a big welcome to the beast of the kitchen, Chef Kenny Gilbert!

00:35:37How does it feel, chef, to be the only qualifier in the history of TOC that has ever made it

00:35:45to the Final Four?

00:35:47It feels amazing.

00:35:49You know, it's just validation that all the things I've been doing over the last 35-plus years in this

00:35:54business is coming to light.

00:35:56Well done, chef.

00:35:57Welcome to the semifinals.

00:35:59Your opponent.

00:36:03He was mentored by the legendary Charlie Palmer and cut his teeth in Michelin-star kitchen.

00:36:08He's a two-time James Beard Award nominee and a three-time Top Chef finalist.

00:36:15And he's on a tear in TOC 7, taking down James Beard nominee Dan Jacobs in a tough second-round

00:36:22battle with a dish that Hubert Keller called

00:36:24Perfectly executed.

00:36:27Outscoring culinary warrior Shirley Chung in the quarterfinals with a dish Judges called Just Wow.

00:36:34The TOC Christmas champ, the Vault of the East, Chef Brian Voltaggio!

00:36:52You've had one of the most unique runs in TOC, unsuccessful in the first few attempts.

00:36:58Come back with your brother into Christmas holiday.

00:37:01Have a gigantic win with a score of 98.

00:37:04This is long overdue to get to this point right now where I got a chance to move on to

00:37:08hopefully get my first victory.

00:37:09I'm locked in.

00:37:11Gentlemen, one of you two will be going to the finals of TOC 7.

00:37:14And chefs, to the randomizer.

00:37:16Let's go!

00:37:20There we go.

00:37:23Gentlemen, let's get after it.

00:37:25Here we go.

00:37:25Going for protein.

00:37:35Swabbed chicken livers!

00:37:38Okay.

00:37:39Chicken livers and kohlrabi!

00:37:43Spetzal maker, pink crown melon.

00:37:47All right.

00:37:4945 minutes on the clock, chefs.

00:37:51All I have to offer you is good luck.

00:37:54Go!

00:37:58Chicken livers.

00:38:00Less gamey than, like, beet liver.

00:38:02Kohlrabi is a cruciferous vegetable, and it's a little peppery, kind of like broccoli.

00:38:07Spetzal maker, use it to shred or grate something through it.

00:38:10Pink's perfect for having, one, the kohlrabi can take on a color, so they can infuse that with maybe a

00:38:16little beet juice or something to make it pink.

00:38:18The crown melon.

00:38:19Take your favorite honeydew melon you've ever had, times 10.

00:38:22One grows per plant.

00:38:24I think this is a really good randomizer.

00:38:26The style is pink.

00:38:27I just want to make sure that it doesn't look like it is through pink on a plate.

00:38:30Like, I want it still to make sense as you're eating through it.

00:38:34So I'm thinking about doing, like, a chicken fried chicken liver.

00:38:37I'm going to use kohlrabi and also the melon to make a pickle and a yogurt sauce made with kohlrabi

00:38:44tops and, obviously, very pink spetzle.

00:38:47So I start soaking the chicken livers in pink salt and buttermilk.

00:38:50I'm only going to be using pink salt today.

00:38:53I'll see you.

00:38:54So I'm finding these nice, plump chicken livers, I'm going to dredge them in flour, go into the egg wash,

00:38:58and then into this corn cereal mixture.

00:39:01I know to beat Kenny, I have to make sure that everything I'm doing on my plate is very intentional.

00:39:06That's the only way I'm going to be able to beat him.

00:39:09I mean, this is my only chance to get in the finale, to be able to go against Kevin Lee.

00:39:14I've never competed against Brian before.

00:39:16I've watched him compete.

00:39:18He's a dog.

00:39:19His flavors, his technique are second to none.

00:39:22But, I'm going to leave it all in the arena and make it to the finals.

00:39:25What's the plan, chef?

00:39:28Szechuan flavored, crispy chicken livers.

00:39:31That's going to go on a base of a kohlrabi puree that's going to be infused with some of the

00:39:36crown melon, sautéed, spatzled, and a Szechuan peppercorn sauce.

00:39:44I should do a little Szechuan rub.

00:39:46When you look at this dish, it should be screen pink.

00:39:49So, I'm going to use this beet puree juice for my foundation to make all these other ingredients pink.

00:39:55Special eating kohlrabi, chef?

00:39:56Yes.

00:39:57I grated the kohlrabi.

00:39:58I added them to the blender with my beet puree so that I can add those flavors into the flour

00:40:06to make my dough.

00:40:10Chef, I think I know the answer to this.

00:40:12Did you see this coming 11 weeks ago when you were in the qualifiers?

00:40:15I was planning on it.

00:40:16I mean, the goal was I didn't come out here to play games.

00:40:19I was here to win.

00:40:21I've gone through a lot throughout my lifetime.

00:40:23I lost my first wife, and I was like 21 years old.

00:40:27I was raising my daughter.

00:40:29She grew up with me in the business, and I'm there 10, 12 hours a day, and at one point,

00:40:33you know, having nannies.

00:40:35And I know when she looks at this, she'll be able to talk about how proud she is of me

00:40:40and understanding what I did.

00:40:41I think it'll resonate with her now.

00:40:43So for me to be here is absolutely amazing, and I'm here to take it all.

00:40:50Chef Kitty, Chef Brian, 30 minutes, 30 to go.

00:40:55I'm gonna have pink hands by the time I'm done, too.

00:40:58Easiest way to use the Spetzel Maker is to use it what it's for.

00:41:00Make Spetzel.

00:41:01In this case, I knew I could make a pink Spetzel if I used beet juice.

00:41:05Make a mess today.

00:41:06Because beet juice going into buttermilk, which is what we typically use to make our Spetzel,

00:41:11it's pink right in the bowl.

00:41:13And so to use the Spetzel Maker, you have to make sure the dough is, like, thick enough

00:41:16that you can actually run the grater over the boiling water to make the Spetzel.

00:41:21Someday he'll tell our grandkids, I made pink Spetzel.

00:41:25Yes, one day I will tell my grandkids I did that.

00:41:27I want to win this money because it could do a lot of things for us.

00:41:30I mean, not only for my family, but also I work with No Kid Hungry,

00:41:32so it'll be able to change other people's lives.

00:41:34You know, but for us personally, I want to be able to spend, you know,

00:41:38a really great long vacation where it's just my family before they just get to, you know,

00:41:44before they don't want to hang out with me anymore.

00:41:45You know what I mean?

00:41:47You guys make me do weird stuff here.

00:41:5025 minutes to go, chefs. 25.

00:41:54What's the plan here?

00:41:55So I'm doing my little buttermilk egg batter.

00:41:58Szechuan marinade.

00:41:59It's very, very important to marinate the chicken lovers

00:42:01to kind of take away some of that funk.

00:42:04Chicken liver functions the same as our liver.

00:42:06It functions as almost like the filter.

00:42:08They have a pretty predictable flavor, and that is of iron.

00:42:12When I think about Szechuan, I think about the time that I was working in the restaurant

00:42:15at the Ritz-Carlton, Osaka.

00:42:17Working in that kitchen, I learned a lot about the culture and the cuisine.

00:42:22I'm here to take all my experience over the last 35-plus years of cooking at a high level

00:42:27and make it all shine today and make it to the finals.

00:42:31Normally, you would pickle the rind, right?

00:42:34So...

00:42:34Next, I'm going to make a really quick pickle using dill and the melon and turn it pink somehow.

00:42:40So I'm going to add rice wine vinegar.

00:42:41I'm going to make hibiscus tea, which is really high in acid.

00:42:44And I'll be able to pour that over the melon and tint the melon's color.

00:42:48It's good.

00:42:49Kind of dill pickle flavors, maybe, in there.

00:42:51I think it complements German spitzle.

00:42:55Kohlrabi is going to be super important to, like, feature in this dish.

00:42:58And I use it in three different ways.

00:43:00Pickle the kohlrabi and the beet juice.

00:43:02It's going to be two different pickles.

00:43:04Beets are red.

00:43:05Kohlrabi is white.

00:43:06Red plus white.

00:43:07Pink.

00:43:10But I'm also going to make a soubisse.

00:43:13Soubisse is a classic French onion sauce.

00:43:15It's typically stewed down with butter and cream, pureed smooth.

00:43:18This is the kohlrabi onion.

00:43:19Red onion, kohlrabi, the melon.

00:43:24And then I know I can blanch the kohlrabi leaves and puree that really smooth.

00:43:29Those are the kohlrabi tops.

00:43:30Kohlrabi tops.

00:43:31Nice play.

00:43:32I like that.

00:43:33But I want to add something like yogurt.

00:43:35Something that has, like, a dairy component to the dish that adds a little bit of richness,

00:43:38another pop of acid.

00:43:39The time is going really in my favor.

00:43:42I feel like I'm running a marathon.

00:43:43Like, it's working.

00:43:44You know?

00:43:45There's no sprints here.

00:43:46And I feel like this is something I've trained for, so I'm ready for it.

00:43:50Ten minutes, chefs.

00:43:51You have ten left.

00:43:53Next step, I'm going to start working on my pink kohlrabi puree.

00:43:58The kohlrabi crowned melon puree.

00:44:01I'm going to put some of this melon in there to sweeten it up.

00:44:03I want the sweetness to kind of come through to offset some of the earthiness from the kohlrabi.

00:44:09Now what are we doing?

00:44:11I'm making the Szechuan sauce.

00:44:13So I'm taking some of the Szechuan spices, some fish sauce, oyster sauce, hoisin, black bean paste.

00:44:23Chili crisp?

00:44:24Chili crisp.

00:44:25Do a little black garlic as well.

00:44:26To win the entire title here, coming up from qualifiers, that will be the ultimate bragging rights.

00:44:35My goal is to cement my legacy here.

00:44:38I want my kids and my grandkids to be able to say, wow, that's papa.

00:44:42Look at how hard he's working.

00:44:44That legacy means the world to me.

00:44:47Feeling it?

00:44:47Yes.

00:44:49Five minutes, five to go.

00:44:51They better get busy.

00:44:54So the first thing I'm going to do is like put down the soubis, like all over the plate.

00:44:58I want there to be pink, pink, pink, like all over the dish.

00:45:02Then I'm going to put in the kohlrabi yogurt.

00:45:04I think it's really important that there's contrast in colors so it really makes the pink pop.

00:45:11Then I'm going to put a really nice portion of the beet spezzel right in the center, chicken

00:45:15liver on top, and then the pickles, and that's it.

00:45:19I feel like in the last two cooks, I wasn't really careful with my plating.

00:45:22I want to make sure this plate looks beautiful because it's going to get me those 10 points.

00:45:26I'm extremely proud of what I've done in this cook.

00:45:29There is nothing, nothing I would take off of that plate.

00:45:32I feel really confident in going into this judging.

00:45:3790 seconds, chef.

00:45:3890 seconds.

00:45:42So the first thing I put down is my kohlrabi beet puree.

00:45:46Then I put down my sauteed pink spezzel and the greens sauteed in butter.

00:45:53Then I went ahead and topped it with my fried chicken liver.

00:45:56Then I drizzled my Szechuan peppercorn sauce.

00:46:00Then I went ahead and put my torch crowned melon pieces.

00:46:03This is going to balance out the spice.

00:46:05And then I took my candy stripe beets and put that on top as like a lid.

00:46:10I'm so happy with my dish.

00:46:12I want to be known as the best.

00:46:14I want the respect from my peers.

00:46:15My goal is to get to the finals.

00:46:17I'm going to go ahead and take care of business.

00:46:19Five, four, three, two, one.

00:46:23We're done.

00:46:25That ends the semi-finals, folks.

00:46:30Gentlemen, that was a beautiful, beautiful cook.

00:46:33Thank you so much.

00:46:35Great job.

00:46:39That was my best cook.

00:46:43Let's go.

00:46:44Let's go.

00:46:45Kenny's a beast, literally.

00:46:47We all know that.

00:46:48But I feel good about what I put together with what the randomizer felt.

00:46:51I feel very proud about my dish.

00:46:54There's nothing else I can do.

00:46:58That challenge was, it was a challenge.

00:47:01You know, you got to use all your senses.

00:47:03You got to think about the components on the plate.

00:47:05It was a hard randomizer.

00:47:06Yeah.

00:47:07It was really hard.

00:47:08Yeah, I was shocked when I saw it.

00:47:10Very happy about what I did.

00:47:12I'm going to hit high marks in a presentation.

00:47:13I feel good about what I left in that kitchen.

00:47:16It looks like Kenny does, too.

00:47:18Ladies and gentlemen, let's welcome back our judges.

00:47:20TOC four champ, Mei Lin.

00:47:22Oh, wow.

00:47:23Come on, Mei Mei.

00:47:25Iron chef, Kat Cora.

00:47:27She's tough.

00:47:28She's tough.

00:47:29TOC one champ, Brooke Williamson.

00:47:31And Brooke and Mei, I know very well.

00:47:34They know this kitchen more than any of us.

00:47:37And six-time James Beard award winner, Chef David Chang.

00:47:40Oh, ho, ho, ho, ho.

00:47:43I'm a carnival cook, amazing palate.

00:47:45Let's go.

00:47:46The anticipation is killing me right now.

00:47:48I really want the judges to try the food,

00:47:49and I really want to find out what's going on.

00:47:51Judges, tonight for this second semifinal battle,

00:47:55the randomizer served up chicken livers,

00:47:57kohlrabi, the spetzle maker, pink.

00:48:01The wild card ingredient was crown melon.

00:48:03Justin Warner.

00:48:04Judges, you will notice some flavors of Sichuan.

00:48:08The chicken livers were fried.

00:48:10A sauce was crafted of black garlic, oyster sauce,

00:48:14orange juice, blended with some chili crisp,

00:48:16and you'll see that crowning the chicken livers.

00:48:19The kohlrabi was pureed with crowned melon.

00:48:22You'll find that puree at the bottom.

00:48:24The spetzle maker was employed to make spetzle.

00:48:26The crowned melon has been used to crown the dish.

00:48:31Let's go. Let's go.

00:48:33I think it's a really good dish.

00:48:36It is hitting spice for me.

00:48:38It's hitting the crispness and texture for me.

00:48:40They use the spetzle maker in a great way,

00:48:43making a beet spetzle, and I love that melon.

00:48:45So I think the chef did a great job.

00:48:48Thank you, Chef.

00:48:49There's a lot of different ingredients in here

00:48:51that you wouldn't necessarily put together,

00:48:53but I think that this chef put this together really expertly.

00:48:57No.

00:48:58The flavors of that glaze over the fried chicken livers is delicious.

00:49:03It's literally an umami bomb.

00:49:05Yes! Let's go!

00:49:07I like the usage of the kohlrabi tops in there.

00:49:10I think that kohlrabi is such an underutilized vegetable.

00:49:13These chicken livers are beautifully fried.

00:49:15They're slightly overcooked on my plate,

00:49:18so I feel like they've gotten a little bit mealy in the center.

00:49:20Let me start off by saying sometimes too much is too much.

00:49:25This is something where, weirdly, everything's balanced.

00:49:29Awesome.

00:49:30Everything is very flavorful, including the pickled beets.

00:49:33Everything was intentional.

00:49:34The nitpicking bits to me were the knife cuts a little too rustico,

00:49:40but overall, this is one of the crazier dishes I've ever had.

00:49:43It worked.

00:49:44Thank you, Chef.

00:49:4550 points available for the taste,

00:49:4840 points for the use of the randomizer,

00:49:50and 10 in plating.

00:49:51I left it all on the arena.

00:49:54Kenny did a great job.

00:49:55All right, judges, here to present the second dish

00:49:57is our TOC champ, Tiffany Faison.

00:50:03Judges, in front of you is chicken fried chicken livers

00:50:06with pink spetzel, kohlrabi leaf yogurt sauce,

00:50:09and crown melon and kohlrabi soubise.

00:50:12Finally, a pickling liquid of hibiscus tea

00:50:14and red wine vinegar were constructed

00:50:16to create the crown melon rind pickle

00:50:19and julienne of kohlrabi that was also dressed with dill.

00:50:27This dish is insane.

00:50:29Hell yes.

00:50:30Yes!

00:50:31It's spectacular.

00:50:33The way that the crown melon was treated

00:50:35in that pickle balanced this entire dish.

00:50:39The seasoning on the chicken liver

00:50:41is slightly over if I'm gonna nitpick on this dish.

00:50:47I have to say this is one of the most thoughtful,

00:50:50finessed, refined dishes that I've seen on TOC.

00:50:55Holy .

00:50:56I am finding really nothing bad to say about this.

00:51:03Because the chicken liver has so much fat,

00:51:06you need that acidity that you get from the pickles

00:51:09to balance it all out.

00:51:10I don't understand how this got done in the amount of time.

00:51:13This is really shocking to me.

00:51:16The spetzal, delicious.

00:51:18Both chefs did that.

00:51:19I think I like the spetzal just a touch more,

00:51:22only because it's got a nice little mouth feel to it.

00:51:25Thank you, Kat.

00:51:26All right, judges, thank you very much.

00:51:2950 points available in taste,

00:51:3140 points in the use of the randomizer,

00:51:32and 10 in plating.

00:51:34To remind you, this is for the final spot in the finale.

00:51:37I've never felt better.

00:51:38Win or lose, those comments I can go home on.

00:51:42You know, I knew Brian was gonna bring it.

00:51:44You know, he's gonna take it to a whole other level.

00:51:46I'm very proud of my cook.

00:51:48I can tell it's close.

00:51:49Probably gonna both score pretty high.

00:51:52I'll tell you one thing.

00:51:53If I get through this one,

00:51:55I'm not gonna be runner-up.

00:51:56That ain't happening.

00:51:58Ladies and gentlemen,

00:51:59that was an exciting second round of the semifinals.

00:52:02Let's bring these two competitors back in.

00:52:04Chef Kenny Gilbert!

00:52:07Chef Ryan Locazio!

00:52:15Very, very high scores.

00:52:17One chef scored an 88.

00:52:20Wow.

00:52:24The other chef, 94.

00:52:28Ladies and gentlemen, the winner of the semifinal battle

00:52:31between Chef Brian Locazio and Chef Kenny Gilbert is...

00:52:41Ladies and gentlemen, the winner is...

00:52:44Ryan Locazio!

00:52:47Ryan Locazio!

00:52:49Wow!

00:52:56Chef Kenny, this meteoric rise you have had in TOC 7 has been unbelievable.

00:53:04I'm very honored.

00:53:05I knew it was gonna be a tough battle,

00:53:08but I'm very proud of my score.

00:53:09Yeah.

00:53:09What can I do?

00:53:11Kenny Gilbert!

00:53:17I knew it was gonna take damn there perfection,

00:53:21and I felt very good about everything that I did,

00:53:24so I'm very grateful for the opportunity.

00:53:27Congratulations.

00:53:30Let's take a look, Chef.

00:53:32I've never seen my name so many times on that board show.

00:53:36Now, ladies and gentlemen,

00:53:37Brian Locazio is in the finals going head-to-head for the championship with Kevin Lee.

00:53:50Wow.

00:53:51Coming for you, Brian.

00:53:53I'll tell you what.

00:53:53You need a moment to relax and to take a break,

00:53:57because coming up, this is going to be a battle we will never forget.

00:54:01Big semifinal win, the Bolt of the East, Brian Locazio!

00:54:07Woo!

00:54:10A 94?

00:54:11That is wild.

00:54:12Cannot be more proud.

00:54:13I'm going in the finale.

00:54:14Ladies and gentlemen,

00:54:16the main event for the entire Tournament of Champions 7 is finally here.

00:54:22We've narrowed the field of 32 chefs down to the best of the best.

00:54:27We have the number three seed, Chef Brian Locazio,

00:54:31who suffered first-round losses in TOC 2 and 3.

00:54:36But after winning the TOC All-Star Christmas Team Championship with his brother Michael,

00:54:41he is now on the cusp of winning his first solo TOC Championship.

00:54:46It's time to close this chapter.

00:54:47It's time for me to get a win.

00:54:48And this is mine to take today.

00:54:50I feel calm.

00:54:51I feel, like, ready.

00:54:52I feel clear, focused.

00:54:53I mean, I'm...

00:54:54All the things that I know I need to go into a cook like this,

00:54:57I'm prepared for.

00:54:58Our second contender is also a number three seed, Chef Kevin Lee.

00:55:03In two short years, he has reached the TOC quarterfinals twice,

00:55:07the semifinals for the TOC All-Star Christmas,

00:55:10and now the championship battle of TOC 7.

00:55:14This year, you know, I feel like my mentality is different.

00:55:17I have the confidence, and I've been cooking really well,

00:55:20and now I feel like I can win this thing.

00:55:23Are you ready for the battle of the belt?

00:55:27And let's light it up!

00:55:31I've been a chef all of my life.

00:55:33I have 30-plus years' experience under my belt.

00:55:35I've cooked at a very high level for a long time in my career.

00:55:38I worked for Charlie Palmer for a long time.

00:55:40This is all I've ever done.

00:55:41I've competed extensively.

00:55:43I've been in three finales of Top Chef,

00:55:45went all the way to the end of 24 and 24.

00:55:48I've never tasted a victory.

00:55:50To be able to win, to prove that I have what it takes

00:55:52to represent the Voltaggio name,

00:55:54it's something I've been looking for for a long time.

00:55:56And I'm so close.

00:55:58I'm so close to finally getting it.

00:55:59I want to be the next banner that hangs in this kitchen.

00:56:04Ladies and gentlemen, give a high-voltage round of applause

00:56:08to the Volt of the East, Chef Brian Voltaggio!

00:56:27What does it mean to you to be here right now,

00:56:30to have a chance to win this title?

00:56:33To be standing here right now, I'm glad you welcomed me back

00:56:36because I knew I had what it takes to get right here.

00:56:39Congratulations, Chef.

00:56:40Welcome to the finals.

00:56:43His opponent.

00:56:45My journey as a chef has been a long, hard road.

00:56:49I've been doing this for 21 years.

00:56:51I had a lot of early success in Vegas.

00:56:54But I made a decision to move to Oklahoma

00:56:56to restart my career

00:56:59and even got me a James Beard nominee.

00:57:02Two years ago, I showed up in the scene

00:57:04as the unknown qualifier.

00:57:06I was just happy to be amongst these great chefs.

00:57:10Now I have the confidence that I can actually win this thing.

00:57:13For a chef from Oklahoma City,

00:57:16to be able to win a TLC7

00:57:18will mean the world for me and the city.

00:57:21Ladies and gentlemen, give a warrior's welcome

00:57:24to the Dragon Slayer, Chef Kevin Lee!

00:57:42What would it mean to you to win the belt?

00:57:47Everything.

00:57:48You know, that would just be a validation of all the hard work

00:57:51I've put into up to this point in my career.

00:57:54Chefs, I wish you the best.

00:57:56I know you will bring your best.

00:57:58And it's time for the randomizer.

00:58:01Right this way!

00:58:10Let's talk about things.

00:58:11Because this is the final battle,

00:58:13and you are the best of the best,

00:58:15we've raised the randomizer

00:58:17to its ultimate level of difficulty

00:58:19that we like to call extreme.

00:58:23Yeah.

00:58:24With some of the most demanding ingredients,

00:58:26equipment, and styles of the tournament.

00:58:28The good news is,

00:58:31you're going to have one hour to prepare your dishes

00:58:33for our four judges.

00:58:36Because there are two components in every style option,

00:58:39both of your dishes must incorporate

00:58:40your protein, your produce, and use of equipment.

00:58:45When it comes to the wild card,

00:58:48each envelope contains

00:58:50another mandatory dish detail

00:58:52that you have to satisfy.

00:58:54The only question is,

00:58:55will you have to pick one, two, or three envelopes?

00:59:00Okay.

00:59:00This is just dandy.

00:59:05Gentlemen, it's time to get busy.

00:59:07Let's go for the protein!

00:59:17All right.

00:59:21Dory.

00:59:22Live Craft.

00:59:23Live King Craft!

00:59:25Oh!

00:59:26All right.

00:59:27Live King Craft and...

00:59:29Fresh Water Chestnuts.

00:59:31Pressure Cooker.

00:59:32Breakfast and Dinner.

00:59:34And...

00:59:34Whoa!

00:59:35We got one!

00:59:36Yeah!

00:59:37Mr. Fieri, envelopes, please.

00:59:40Hello, Chef.

00:59:41Hello.

00:59:41The rando gets what the rando wants.

00:59:44Hunter, give him the number one envelope.

00:59:47Oh, number one.

00:59:48Yes, number one.

00:59:49Okay.

00:59:49Number one.

00:59:49There you go.

00:59:51Do you want to open it?

00:59:52It's your honor, Chef.

00:59:53It's your honor.

00:59:54It's not my honor.

00:59:54You can't do it.

00:59:55By any means.

00:59:57Sticky.

00:59:57Ooh.

00:59:59Sticky.

01:00:00Sticky.

01:00:01Sticky will apply to both breakfast and dinner.

01:00:03One hour is on the clock.

01:00:06Chefs, good luck and go.

01:00:09All right.

01:00:10Chef.

01:00:14Remember, protein, produce, and equipment all must be incorporated into their breakfast and dinner in each plate.

01:00:20And the one envelope is sticky.

01:00:22Both of these items are going to have to have a sticky component, or as sticky as can be.

01:00:26Talk about a sticky situation.

01:00:28In less than 58 minutes, one of these two chefs will be the champ.

01:00:37I'm going to go fishing for the light crab in the tank, and, you know, the claws are, like, biting

01:00:42my fingers, and, you know, my hands are getting tore up.

01:00:46Let's go.

01:00:47It is going to be a long one hour.

01:00:52Whoo.

01:00:52This is wild.

01:00:53I believe I am the underdog.

01:00:55You know, Brian's been doing this for a very long time.

01:00:58He's a true living legend in our industry.

01:01:01And I know he's going to bring his best today.

01:01:04This is going to be really hard.

01:01:06So I'm making rice porridge for my breakfast dish.

01:01:09For breakfast, I'm making a king crab juk.

01:01:12Juk is a Korean version of porridge.

01:01:16Then for our dinner, we're making a Korean fried king crab.

01:01:24Making juk is something that takes a lot of love, but I'm hoping I can throw this juk in the

01:01:29pressure cooker,

01:01:29where I don't really have to touch it.

01:01:32I'm taking the rice, add it to my king crab stock, and we're going to get it going in that

01:01:36pressure cooker.

01:01:37I'm not even ten minutes in, and Kevin is working calmly yet with purpose.

01:01:42The pressure cooker has been locked away with some ground cow rose rice.

01:01:46And I think those legs we're going to see come out of the shell and get treated to a Korean

01:01:50fried preparation.

01:01:54The interesting part of this is crab doesn't need a lot of time to cook quickly.

01:01:58You don't want to cook crab meat in a pressure cooker.

01:02:00You want to make a broth with, like, the crab skeleton and the shells,

01:02:03but you don't want to cook crab in a pressure cooker.

01:02:04It'll overcook in a second.

01:02:06Going against Kevin Lee, I know I'm going to have to win on flavor.

01:02:10I know that this is something that he's really good at putting together.

01:02:14I have to make sure that when the judges bite into my dishes,

01:02:17that they are going to be absolutely blown away.

01:02:20Okay, so I'm making a broth right now.

01:02:23I'm doing a play on Sherman Grits.

01:02:24These are things that I eat in the Mid-Atlantic, like where I'm from.

01:02:27So for breakfast, I'm making crab and grits.

01:02:29For dinner, what I want to do is center barrel cut of the crab leg.

01:02:33I want it to be front and center on this dish, crispy tempura fried.

01:02:37The best thing I love about a Sherman Grits dish is the sauce.

01:02:41So what I'm going to do is I'm going to make a crab body stock.

01:02:43I'm going to cook it down with coconut milk, lots of lime leaves,

01:02:47lots of ginger and garlic, adding some dried shrimp to it

01:02:50just to build some umami.

01:02:51I'm going to push that to extract all of that crab flavor into this stock.

01:02:55Starting with sugar, there.

01:02:56I'm going to make some crab sauce caramel.

01:02:58So I'm actually going to cook sugar to the point where it caramelizes.

01:03:01I'm going to add a lot of fish sauce to it.

01:03:03I'm going to add the crab bodies, lots of lime juice.

01:03:06I'm going to finish it with some ginger.

01:03:07All of that is going to build really big, bold flavors,

01:03:10but it's also going to add to that sticky element

01:03:12that I need to finish these dishes.

01:03:16So, you know, Korean fried chicken, they typically have those pickled radishes

01:03:19you serve it with.

01:03:20So I'm going to pickle these water chestnuts to kind of mimic that.

01:03:23Sure.

01:03:24It is very frustrating.

01:03:25We only have an hour to cook this round.

01:03:28And now we're having to turn all the chestnuts so it can be edible.

01:03:32It has a whole thick skin on it.

01:03:35Chef Kevin, Chef Brian, you have 40 minutes, 40 minutes left of the competition.

01:03:39I'm going to use my pressure cooker a second way to make the pickled chestnuts for my dinner dish.

01:03:46Also, I want to make this crab rice.

01:03:49Mmm, crab water rice.

01:03:50I'm adding the ends of the crab into my rice.

01:03:54So it really enhances that crab flavor.

01:03:57All right.

01:03:59My wife's been one of my biggest supporters.

01:04:02She's been with me through all the ups and downs throughout my career.

01:04:05When the business wasn't doing great, my wife never complained.

01:04:10I mean, she's a classical piano professor.

01:04:13And for her to be there after teaching, coming to the restaurant to serve tables,

01:04:18and going through all those rough times to be where we are today, it's not easy.

01:04:23If I win, the money's going to go towards my family because my family is what keeps me going.

01:04:29That crab is hotter than hell, yet he goes right at it.

01:04:34Somehow we're going to get that garlic in there.

01:04:36There we go.

01:04:36Okay, so chestnuts are in for my base for my, like, aioli.

01:04:41So for dinner, I'm going to make a sauce using water chestnut as the base.

01:04:45And what we do is I'm going to puree that super smooth with lots of cream and garlic.

01:04:49And I'm going to add sweet chili sauce to that to add another tacky or sticky element to the dish.

01:04:56So it's going to be like spicy crab.

01:04:58Her.

01:04:59The legs, it's going to be that dinner portion.

01:05:02Got it.

01:05:03Tempura batter is pretty simple.

01:05:04I'm using flour.

01:05:05I'm using baking powder.

01:05:06I'm adding club soda to it.

01:05:08But the cool thing I'm going to do is, like, for textural element,

01:05:11I'm going to roll it into these crispy little rice pearls right before I put it into the fryer.

01:05:17What's the breading?

01:05:18Misago orari.

01:05:19They're essentially rice balls.

01:05:21These are toasted.

01:05:23I mean, these two are just working in a fever space.

01:05:26They're just going.

01:05:31Chefs, we are at the halfway point of the competition.

01:05:3430 minutes to go.

01:05:38Korean fried chicken, put a little hint of turmeric for the fried crab.

01:05:43I want to use the nice fatty legs so I can have a nice, juicy, succulent fried king crab in

01:05:50the tempura batter.

01:05:51You know, this is a play on the Korean fried chicken.

01:05:55Korean fried chicken is sticky.

01:05:57And the sticky is the name of the game this round.

01:06:00So the fried crab, I'm making my gochujang glaze.

01:06:03Some honey, the sambal, the garlic.

01:06:06To really make a fun, sticky sauce, I'm going to glaze it all over the fried crab.

01:06:12Nice and sticky.

01:06:15Sticky.

01:06:17Oh, good.

01:06:20I want to add another element to my crab and grits.

01:06:22And pork is typically, you know, a part of a shellfish and grits dish.

01:06:26So it's important that I have that there.

01:06:28So I really quickly julienne some applewood smoked bacon, start rendering it in the pan.

01:06:32Then I'm going to strain the sauce right into it.

01:06:34And then I'll mince the water chestnuts into a brunoise and spoon them into the sauce.

01:06:38That way you get that textural element in the sauce.

01:06:41Oh, there we go.

01:06:42I have tasted victory in TOC Holiday with my brother.

01:06:45But I've never won a competition as an individual.

01:06:49I want this for myself.

01:06:51I want this for my family.

01:06:52I want this for Michael, because he's rooting for me as well.

01:06:55There's no rivalry.

01:06:56My brother and I, we're our biggest supporters.

01:06:58He wants this for me.

01:07:00I don't want to disappoint him.

01:07:02This is the last shot that I'm going to have.

01:07:05I am so close to getting my own individual first win.

01:07:09I cannot mess this up.

01:07:1125 minutes to go, chefs.

01:07:1425.

01:07:18I need to get my juke out of my pressure cooker.

01:07:23Oh, no.

01:07:26My rice is burnt, and this is bad.

01:07:29This is the whole dish.

01:07:31Without this juke, I have no breakfast.

01:07:38We had a little mishap with the first iteration of ground rice in the pressure cooker.

01:07:43It was scorched on the bottom, but he's...

01:07:44Running it way too hot.

01:07:45Yeah, it's not pivoted.

01:07:48So I'm going to restart the pressure cooker, but this time I'm not going to add the rice in there.

01:07:53We're just going to pressure cook the crab so we can extract all the stock.

01:07:57Then I'm grabbing the microwave rice, throw it in the microwave to get the rice going.

01:08:03The key here is to really make sure you're stirring constantly.

01:08:07Back in business.

01:08:08I feel terrible.

01:08:10My juke just got burned.

01:08:12I'm on my second batch.

01:08:14I mean, this is the hardest battle I've ever done in this arena.

01:08:19But I'm going to keep going just like I do in my everyday life to make sure I reach that

01:08:26finish line.

01:08:27Whoo!

01:08:27And especially, I know Brian Batajo is giving his all till the end.

01:08:32It is not the time to give up now.

01:08:35Chefs, 15 minutes, 15 left in the competition.

01:08:38What is this going to be again?

01:08:40For another sticky element, I'm going to do a whipped maple for the breakfast.

01:08:45I'm going to do this whipped maple with sorghum for my crab and grits.

01:08:48So I'm going to use a modified tapioca starch that I could actually put into the sugar,

01:08:52whip it in a high-speed mixer, and that's going to give it a little bit of sweetness over the

01:08:56top and add to the sticky.

01:08:57It literally looks like a marshmallow fluff.

01:08:59That obviously checks the box for sticky.

01:09:01I have to make sure I'm going to bring flavors that are going to go up against Kevin Lee.

01:09:06Kevin Lee can build big, bold, in-your-face flavors, and I have to be better than him.

01:09:13Chefs, this is the final 10 minutes of TOC 7.

01:09:18Final 10 minutes!

01:09:20He's going to forge, chef.

01:09:22Going to forge.

01:09:22I'm going to make it like a sticky chestnut garnish.

01:09:25I'm doing the chestnuts the second way.

01:09:27So I'm going to make a little sticky, a soy garlic clays.

01:09:31This chestnut will be a wonderful pairing with the juke.

01:09:35This is also one of the sticky parts of this dish.

01:09:39So I'm really hoping that I can hit that randomizer multiple times to take this round.

01:09:45Oh, that's sticky.

01:09:47Kind of emotional at this time.

01:09:49I mean, this is 32 chefs were here.

01:09:51We're down to the last two.

01:09:52All the hard work, all the focus, and it's almost over.

01:09:57Chef, are we having eggs for breakfast?

01:09:59I'm going to put a little fish sauce carrot egg up on top of the porch.

01:10:03I'm adding the raw egg to this juke to really get that extra stickiness in this dish.

01:10:10Five minutes.

01:10:15I want egg to be on the dish.

01:10:17It's super important it's there because I want the judges to look down at that egg and see that right

01:10:22dead center of the plate.

01:10:23That's going to scream breakfast.

01:10:26The first thing I'm going to do is put the crab grits, like, right down in the center.

01:10:29Then the sauce is going to go around.

01:10:31And then I'm going to gently place the egg right over the top.

01:10:33Then with some of the crab sauce caramel, and it's quenelle of this maple whip.

01:10:37I'm going to finish it with this beautiful center cut crab legs.

01:10:41I know this is going to be a winner.

01:10:43So for the dinner plate, the first thing I'm going to do is put down my water chestnut sweet chili

01:10:46sauce.

01:10:47Then over the top, I'm going to put this crispy crab.

01:10:50Next, I'm going to finish it with the crab sauce caramel.

01:10:52I feel very proud of it.

01:10:54There's big bowl of flavors.

01:10:56There's crab on crab on crab on each dish.

01:10:58Randomizer, definitely all the boxes checked.

01:11:00It's going to be up to the judges now.

01:11:02Three minutes.

01:11:04For my breakfast, I'm going to lay my juke in this nicely tight bowl.

01:11:09Then we're going to lay the egg yolk in the middle of the juke.

01:11:12Then we're going to finish with cilantro stems, green onions, some fried shallots, and some candy chestnuts.

01:11:19For the dinner, I have my crab fried rice.

01:11:23Going with my Korean fried king crab.

01:11:26With my pickled chestnuts in this little ramekin.

01:11:2990 seconds, chef. 90 seconds.

01:11:32Who would have thought this Korean-American chef from Oklahoma will be here in TOC 7 in the finale?

01:11:39Winning that $150,000 is huge.

01:11:43As a chef, you don't really get to touch money like that.

01:11:46And to have that cash take home with me today, what an amazing surprise that would be for my wife.

01:11:53Four, three, two, one.

01:11:56That's it! It's over!

01:11:59DOC 7 is over!

01:12:02Wow, what an ending!

01:12:04Woo!

01:12:06My friends, it was a spectacle to watch.

01:12:10And the ones that really benefit are the judges.

01:12:13Chef Voltaggio, Chef Lee.

01:12:15We're going to say goodbye for a little bit, but when we come back, one of you will be the

01:12:19champ.

01:12:19Thank you so much!

01:12:20Brian Voltaggio, Kevin Lee!

01:12:26Wow!

01:12:27What just happened?

01:12:30Um, I definitely went this bad.

01:12:32Uh, I've never been so close to a win.

01:12:35Let's go!

01:12:41One last judgment.

01:12:43Oh, Lord.

01:12:44That was hard.

01:12:46I feel really good.

01:12:48That was a lot to accomplish in an hour.

01:12:49I really want to get it tonight.

01:12:51Ladies and gentlemen, let's welcome our prestigious final judging panel.

01:12:56Chef Mei Lin.

01:12:58Pat Cora!

01:13:00The OG!

01:13:01Chef Brooke Williamson!

01:13:04And six-time James Beard Award winner, Chef David Chang.

01:13:08Yeah!

01:13:09Come on, judges.

01:13:11You are good to me in the semis.

01:13:13Be good to me in the finals.

01:13:16Tonight, for the protein, live king crab.

01:13:19Fresh water chestnuts was the produce.

01:13:21The equipment was a pressure cooker.

01:13:23The style was breakfast and dinner with a wild card.

01:13:27One envelope for sticky.

01:13:29Here to present for the final time in TOC 7 is our TOC 3 champ, Chef Tiffany Faison.

01:13:37Chefs, in front of you, we have the breakfast of TOC champions.

01:13:41That's king crab and grits.

01:13:43Crab head and crab fat sauce was created entirely in the pressure cooker.

01:13:47Then a dice of water chestnuts was floated into the sauce.

01:13:49A crab fat caramel was constructed.

01:13:52Also, maple syrup and sorghum were whipped, continuing once again the sticky portion of the program.

01:13:58It smells pretty good.

01:13:59Obviously, it's prime pataggio.

01:14:00I'd like to invite you to dinner.

01:14:02This is Masago Arare tempura of king crab leg with sweet chili, water chestnut,

01:14:07cream.

01:14:08The sticky and creamy sweet chili sauce on the bottom is made of water chestnuts,

01:14:12allium, cream that was blended together, and then a little bit of sweet chili sauce was added to that.

01:14:16Again, sticky and creamy.

01:14:18The crab fat caramel drizzle was then finished on top.

01:14:23I'm gonna be a minute.

01:14:26I don't know if that's good or bad.

01:14:28I don't know if it's like to tear it apart or to build it up.

01:14:32Start with breakfast.

01:14:33This is like bacon and eggs and shrimp and grits had a baby in the best way.

01:14:38You get this like beautiful grit texture, but you also get these little crunchy bites in the water chestnut,

01:14:44which I feel like almost lightens the whole dish up.

01:14:46Okay.

01:14:47Positive marks.

01:14:48Both breakfast and dinner plates, the king crab was cooked perfectly.

01:14:54Water chestnuts, I can taste throughout both of these dishes.

01:14:57The pressure cooker was obviously used in making these amazingly delicious sauces.

01:15:02All right, come on.

01:15:04For the finale, this is your skilled, skilled chef.

01:15:07I mean, to be able to pull this off in a short amount of time is mind-blowing.

01:15:11First of all, grits.

01:15:12I'm from the South.

01:15:13I know when grits are good, and this is a well-made grits.

01:15:17And this crazy whip was delightful.

01:15:21Okay.

01:15:22Those are positive comments.

01:15:24This just tastes great.

01:15:25I mean, this is breakfast.

01:15:26This is like low country meats somewhere in Asia.

01:15:30And I love this dish as well.

01:15:31But is this too thick of a crust?

01:15:34Right?

01:15:35I mean, I don't think it needed the masaga.

01:15:37It might have been better with just putting that glaze on that without the frying.

01:15:41So, I don't know.

01:15:42I'm really wrestling with this right now.

01:15:45This is not an easy decision for me, but I love the dish.

01:15:48Yeah.

01:15:49I don't know how David feels about that dish.

01:15:52Let's go to the scoring cards.

01:15:5350 points available in taste, 40 points in the use of the randomizer,

01:15:58and 10 points in plating.

01:15:59I mean, I felt like I got a lot of positive remarks from Chef Cat, Maylan, and Brooke.

01:16:04David was the only one I felt like kind of left a cloud over a little bit.

01:16:08Am I worried about that?

01:16:09For sure.

01:16:09Like, this is finale.

01:16:10Like, I wanted to be perfect.

01:16:12I have a chance.

01:16:13I have a chance.

01:16:15Ladies and gentlemen, for his final presentation of TOC 7, Chef Justin Morner.

01:16:20Judges, it's my honor to present to you two dishes.

01:16:24For breakfast, Alaskan king crab juk with crispy aromatics and sticky water chestnuts.

01:16:30Every good juk begins with a stock.

01:16:32This stock was made from the juices and bodies of the crab, atmospherically extracted in the pressure cooker.

01:16:38You will notice at the top, the honey and soy sauce glaze water chestnuts, along with the sticky elements.

01:16:44Dinner is tempura fried king crab with a sticky spicy glaze and pickled water chestnuts.

01:16:50That pressure cooker was used to make those water chestnut pickles.

01:16:54I've been so nervous in my life.

01:16:57This whole season, and this comes down to this one judging.

01:17:00I feel like these two chefs came to play.

01:17:03This is definitely finale food.

01:17:06I really love the presentation of the breakfast.

01:17:11I really appreciate the stickiness that you get from the egg yolk itself.

01:17:16Then when you go over to the dinner portion of the king crab, you have this delicately tempura fried crab

01:17:22that eats so, so good.

01:17:25It's sticky icky.

01:17:27Sticky icky!

01:17:28My crab was so tender. I thought the tempura was done well.

01:17:32I would have liked to have seen the water chestnuts diced up and put in the rice.

01:17:36That's nitpicking, but I thought it was a really great execution.

01:17:40This is why these two chefs are in the finals.

01:17:42Thank you very much, chef.

01:17:43If I'm going to start with breakfast, I love the integrity of the rice having that individual rice grain texture.

01:17:50I do feel like this was a bit of a missed opportunity to showcase crab.

01:17:54I know that there's little pieces of crab in there.

01:17:57I just kind of want to taste the crab a little bit more.

01:17:59Oh, this is stressful.

01:18:02Moving on to dinner, I really, really love these pickles.

01:18:06They're really delicious and really refreshing.

01:18:09Yeah, it's like a palate cleanser. She understands it.

01:18:12This is something else.

01:18:13This first course of the chook, I like this dish.

01:18:17I actually think the crab usage was adequate here because it's showing two different parts.

01:18:22The crab is not just the leg. It's also body meat as well.

01:18:25So that's why I like this dish quite a bit.

01:18:27Thank you, David.

01:18:28But this to me is the most interesting thing here, right? Like really smart. I would not have thought of

01:18:34that.

01:18:35I think that's one of the most clever techniques and also shows you that whoever the chef is understands the

01:18:40sort of food science of a water chestnut, that it can take that.

01:18:44It's a really good dish. All the dishes have been really good, but this is the final and this is

01:18:47very difficult. It's very hard for me to make up my mind.

01:18:53For the final scoring, 50 points available in taste, 40 points used to the randomizer, and 10 points in plating.

01:19:03I don't know. It's going to be close.

01:19:05I feel like the critiques are balanced, you know, as far as like the criticism is concerned.

01:19:09You know, a knock here and a knock there on both sides. So, I mean, it's going to be a

01:19:12close one.

01:19:13I don't know after this who's going to take the surprise.

01:19:19Chef Kevin Lee!

01:19:22Chef Brian Vapaggio!

01:19:34Having seen six other championships, I've never seen the judges take so long to get their judging done.

01:19:43Ladies and gentlemen, we have a one point difference.

01:19:55One chef scored a 9 out of 10 in presentation. The other chef scored a 9 out of 10 in

01:20:04presentation.

01:20:06One chef scored a 34 out of 40 in the randomizer. The other chef scored a 34 out of 40

01:20:16in the randomizer.

01:20:20One chef scored a 40 out of 50 in taste. The other chef scored a 41 out of 50 in

01:20:32taste. For a score of 84 to 83.

01:20:36The winner of Tournament of Champions 7 is...

01:20:55Brian Lutz!

01:20:56Oh my God!

01:20:58Wow!

01:21:01Oh my God!

01:21:02Oh my God.

01:21:06Oh my God!

01:21:08Chef Kevin Lee!

01:21:12heart determination hard work drive fight all of it packaged into one what an incredible

01:21:20achievement i know without a doubt you will be back for toc eight i look forward to seeing you

01:21:26in competitions in the future

01:21:27ladies and gentlemen the dragon slayer

01:21:40one point got so close brian was a better chef and he cooked a better dish i'm gonna have that

01:21:49belt one day uh it's just not gonna be today how do you feel uh this is overwhelming this is

01:21:55amazing

01:21:56i never thought i would see my name up here on the screen i've been fighting to do this

01:21:59i want to prove that i had what it takes to come out here and win and

01:22:05i yeah i i'm i'm overwhelmed i'm i'm i'm

01:22:13i don't know what it's like to win you know what i mean i don't know what it's like to

01:22:19win

01:22:19i don't know what it's like to win let's go ahead and try this on

01:22:23yes

01:22:26yes

01:22:28yes

01:22:29finally

01:22:30come here put this on brother oh man finally i've never i've never this has never happened

01:22:37i finally finally won finally look at this

01:22:42developed the title wow and 150 000 this is an amazing feeling i feel like i i worked so hard

01:22:51to get here i'm proud to be here i'm proud i finally was able to do this and i'm grateful

01:22:55thank you thank you thank you thank you thank you i'm here i did it i finally made it happen

01:23:02i'm the toc seven champion out of everybody in the world that wants to hear about this

01:23:09chef voltaggio your brother is the new toc seven champ forever

01:23:24my brother's my best friend he's my mentor he's my biggest supporter

01:23:29the funny thing is my wife just texted me are you done competing

01:23:34it's gonna be hard to tell her maybe no

01:23:38because now i know what it's like the wind

01:23:40there you have it ladies and gentlemen

01:23:45i gotta ask you was that the best finale or what there's no way we can do anything bigger

01:23:50and better than that but trust me we are gonna try and we'll see you next year on tournament

01:23:55of champions

01:23:58see you next year adios

01:24:00thanks

01:24:01you

01:24:02you

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