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24 in 24: Last Chef Standing - Season 3 Episode 1 - Shift 1: Adaptability & Teamwork
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00:00:01you definitely have to have a certain level of crazy to do this show 24 chefs 24 challenges
00:00:0924 hours straight this is hardest competition in the world i think it sounded fun a few weeks ago
00:00:16if you've watched the first two seasons like i have you know this is insane i studied both
00:00:22seasons i studied season one and season two i think i'm ready i i i know i'm ready
00:00:28you all know the show and i'm sure you all think you have the perfect game plan but think again
00:00:36because this year it's not the same game oh what's happening why the lights going out the chef
00:00:44you will be cooking against is not currently in this kitchen participation is optional this is not
00:00:54in any way shape or form what i thought i was walking into
00:01:01this is what we're here for right do or die expect the unexpected panicking my mind just came about me
00:01:09i'm feeling really intimidated we need a medic i want to be able to sleep i'm missing all my stuff
00:01:15no knife they have removed all of your knives they're delirious with exhaustion that stress is
00:01:23costly turning big risk comes with big rewards this competition is no joke this is the hunger games
00:01:29i had no idea it was gonna be this crazy this is 24 and 24 last chef standing
00:01:45we've done this now twice do you have a caffeine strategy lots let's send the chef send the first round
00:01:51of chefs
00:01:54madres santa oh maria my name is maria mazon i'm from tucson arizona and i cook mexican cuisine maria's
00:02:04gonna be a heavy hitter strong culinary point of view yeah i've been a two times james beer a
00:02:09semi-finalist oh my god that's real i have adhd and i'm proud to say it sort of the more
00:02:16chaotic
00:02:17my surroundings are my brain and myself come down but also i'm nervous because this show is known for
00:02:26throwing the curveballs of size of texas i'm happy to be here with you hi guys
00:02:32hi my name is molly a i write cookbooks i have a restaurant and i had a show called girl
00:02:40meets farm
00:02:41i'm zach young and i'm recognized as one of the country's top pastry chefs oh look at all the
00:02:49beautiful squash molly and look at how cute they are
00:02:55okay it's real i'm comfortable cooking on camera i'm comfortable talking about food but
00:03:02i haven't competed much and i'm like totally scared can the first challenge be to make
00:03:07something for us to eat i've been named one of the top 10 pastry chefs in the u.s i'm
00:03:13also a judge
00:03:14on food network but i can cook too and i think that's why i'm here oh all right so you
00:03:29know joe i
00:03:29know joe well he had a michelin star joe is gonna be a sleeper oh maria joe
00:03:41i'm molly monique nice to meet you nice to meet you i know these guys oh it's because you're young
00:03:46like them yeah look at the young swagger of my age i'm christina muros i am a private chef and
00:03:54i'm
00:03:54also an icu nurse so i like stress clearly oh let's check this stuff out i became a nurse six
00:04:02years ago to educate myself so i could be able to advocate for my special needs child my daughter
00:04:08isabelle she's my best friend and i'm here all for her look at all this gorgeous i am italian champion
00:04:16of pizza napoletana my occupation is basically everything because when you own a restaurant you
00:04:22need to do dishes be a chef i recognize most of the chefs from other important show this is an
00:04:31important opportunity for me to show to myself that i can beat them up oh my god
00:04:39dry malarkey chef restaurateur san diego california bend oregon in the house how are you doing i'm
00:04:48starstruck if you're looking for someone maybe one of the favorites coming out he has the experience
00:04:56in chops to be a favorite he also was a judge in season two but the question is going to
00:05:01be for me
00:05:02esther can he control his level of energy for 24 straight hours i mean i think everybody who has ever
00:05:09watched me they know that i have a lot of energy and this is no problem the hours the 24
00:05:14hours i'm not
00:05:14scared at all the only thing that makes me nervous about this competition is that very first round
00:05:20the first challenge is gonna be brutal look at this place wow what's up oh look at this two chefs
00:05:34make it a comeback she's back baby and he's back how are you doing yeah michelle yeah i love michelle
00:05:42these two came in in season one and two thought they're going to win the whole thing went home in
00:05:46the first hour it looks familiar but it also looks a little different i am a three times james beard
00:05:53nominee i am an iron chef winner first season i was eliminated the first round i lost against marcel and
00:06:02marcel ended up winning the whole entire season so i'm back again season three and um i'm taking
00:06:10this home i'm gonna win this thing two very strong chefs that you and i both thought would make it
00:06:14far
00:06:15into the competition right got any tips for us yeah don't get knocked out i am back and i'm ready
00:06:21to go
00:06:22because i have never ever gotten knocked off in a first round this time i'm gonna do better oh look
00:06:29at this
00:06:29oh back in a competing arena again oh my goodness oh look at this showed up leanne alex these are
00:06:39three favorites right like right here oh my god alex has been around i have eaten at his restaurants
00:06:45he's one of new york's most celebrated chefs yeah maybe america doesn't know but those other 23 chefs
00:06:53right now are like oh god the last culinary competition i did was iron chef in 2007 which i
00:07:01won i don't compete very often one because i'm busy actively cooking and running my restaurants and i
00:07:08also have a cute family in brooklyn that takes up a lot of my time choosing to compete on 24
00:07:12and 24
00:07:13it's scary but i think it's scary in a good way i mean leanne obviously leanne has been doing this
00:07:20for a
00:07:21long time at a high level i mean i remember her competing on iron chef and top chef and oh
00:07:27yeah
00:07:27she's a top chef as well you know she's been around and she's done well for a very long time
00:07:32showed us another one i know he's so good and he's you know obviously very technical chef japanese
00:07:41cuisine i love his food yeah you ready for this next 24 hours of craziness i think i think do
00:07:48you
00:07:48caffeinate well i do but i'm gonna wait for a few hours that's my tactic oh that's pretty good that's
00:07:54some that's some pretty good zatar i've done top chef and that takes five weeks to make right here we're
00:08:01all going for 24 hours straight this is crazy nobody in their right mind or wrong mind or any mind
00:08:07would
00:08:07ever work 24 hours straight but here we go there's the 24 that's it these 24 chefs have no idea
00:08:15what's
00:08:15about to come i haven't pulled it all nighter in a while guys look the chef world is small we
00:08:20all know
00:08:21each other i guarantee the 24 of them have picked the brains of everyone that has done this before
00:08:27and they have studied every episode they have everything we need it's up to us to make good food
00:08:33they think they know what's coming this season trust me they don't i don't see the speed stations
00:08:40oh yeah oh yeah yeah you're right i i think it's totally different so what we think we know we
00:08:46don't
00:08:46know we don't know we've kicked each season off with the speed obstacle course but that's not what's
00:08:52about to happen oh my god what's happening is it like squid game well i think something's about
00:09:02to happen why the lights going out what is going on right now why is it black is this the
00:09:08first
00:09:08challenge like blind welcome to season three of 24 24. oh no is it time oh look the door is
00:09:18open
00:09:21it's very dramatic what is what what's happening oh this is the break for a while okay
00:09:35i smell the challenge oh guys there's a letter what did you find wow hello chefs the first two
00:09:48challenges are being set up behind those doors there's a cautious challenge and a bowl challenge
00:09:54when the doors open you will get to choose which challenge you want to be a part of
00:10:00those who choose the cautious challenge will have a 75 chance of survival
00:10:05those who choose the bowl challenge will have a 50 chance of survival
00:10:09but with much more to be gained including the biggest single round cash prize ever given in this arena
00:10:18i'm thinking cautious after last year i definitely do not want to get sent home first like it's my goal
00:10:24to stay here what will be your strategy i'm just going back and forth in my mind this is a
00:10:30tricky one
00:10:31there are 12 spots in each challenge and they're our first come first served so think fast welcome to
00:10:38season three of 24 and 24. all right well let the games begin
00:10:46all right hold
00:11:04They say cautious can make you wimpy I think it makes us stronger not a doubt in my mind I
00:11:11am
00:11:11playing it safe I can pick out which of these chefs is going for the bold side and it's the
00:11:17ones who have the boldest chefy personalities like stew pack malarkey Leanne like I don't
00:11:24want to compete against them right off the bat yeah this is a competition I came here to win
00:11:31and you have to be bold out the gate oh look at these faces you guys look fantastic Michael and
00:11:43Esther walk in and you know I can see Michael laughing at me I sat next to him when I
00:11:47judged
00:11:47it last year and I told him specifically do I will never do this no way this is too much
00:11:54and here I am chefs welcome season three of 24 and 24
00:12:03there is one thing about all of you here you are either insanely talented or just insane
00:12:12about both maybe a little bit of both one thing that we do know is you have signed up for
00:12:19the
00:12:19hardest cooking competition ever devised 24 chefs 24 challenges in 24 non-stop hours
00:12:30whichever chef is standing in the end will walk away with $100,000
00:12:42winning this competition would mean the world to me especially right now you know I'm in the process
00:12:47of opening a restaurant I have seven kids six of them are adopted you know so I'm spending money
00:12:51every which way you know so to see a little come in would definitely not hurt and being a marine
00:12:57I have
00:12:58the self-discipline to be here all 24 hours now you all know the show and I'm sure you all
00:13:04think you have
00:13:04the perfect game plan but think again because this year it's not the same game
00:13:14be ready for more twists and more turns than you could possibly imagine
00:13:22wow so that means to be the last chef standing strategy is going to be more important than ever
00:13:30as you know each shift is designed to test a real world skill that professional chefs like you
00:13:37must be experts at this season we're kicking things off with strategy
00:13:46oh because to be a successful chef you're constantly making difficult decisions now you've
00:13:53already made your first strategic call 12 of you decided to play cautious and 12 of you decided to be
00:14:00bold that's right now you're gonna find out what that means okay if you chose the cautious challenge
00:14:12you need to create a one bite dish featuring a easy to cook protein you'll have a choice of chicken
00:14:19thighs
00:14:20shrimp or ground beef and you have a good amount of time to cook 30 minutes you'll be battling solely
00:14:28for survival when it's over nine of you will be continuing and three of you will be clocking out
00:14:38now if you chose the bold challenge here's what you've gotten yourself into the 12 of you will
00:14:44also have to make a one bite dish but your proteins will be more difficult to work with
00:14:50venison quail and frog legs
00:14:56dirty dirty and you're only going to have 24 minutes to cook
00:15:03and your odds of surviving are way worse than the cautious challenge half of you will be clocking out
00:15:11so i got literally a 50 50 shot of staying or going so right off the bat this is incredibly
00:15:19stressful
00:15:21but that big risk comes with big rewards the half of you that make it through will not have to
00:15:30cook again this shift
00:15:33plus the chef who makes the best bold dish will be the first to claim the all-important golden knife
00:15:44the golden knife is going to give you key advantages throughout this competition that ultimately you
00:15:50will want this time the golden knife comes with one big advantage in the next challenge
00:15:56it also comes with the biggest cash prize we have ever given out in one challenge twelve thousand dollars
00:16:09so now that you guys know what's going on does anybody regret where they ended up no regrets
00:16:18all right the frame where we are at here guys in about 30 minutes there's only going to be 15
00:16:23of you
00:16:23left with that chance michael will say go and the people on bold will have to sit tight for six
00:16:31minutes
00:16:31until going all right everybody take a look at the clock we're going to reset the 24-hour clock to
00:16:39zero
00:16:40when i say go the clock starts and it will not stop until this 24-hour marathon is over
00:16:49your 24 hours starts
00:16:57now
00:17:27so i'm very glad that i took the cautious side
00:17:30because i don't know any of those proteins going into the first cook i want to play it safe
00:17:35i'm looking at this first cook as a warm-up i want to get to know the pantry get to
00:17:40know the kitchen
00:17:41and just kind of get a little bit of the wiggly nerves out i don't frequently cook shrimp
00:17:47so i'm a little bit nervous but for this challenge i was more excited about shrimp as a one bite
00:17:52situation i'm gonna make a hollow shrimp toast i got a lot of inspiration from heritage my mom is jewish
00:18:01and my dad is chinese and it's pretty simple to make but it packs a lot of flavor your hair
00:18:07looks really
00:18:07good okay sorry in this competition i'd like to represent home cooks i wear it as a badge of honor
00:18:16and i
00:18:16want to bring it oh so good to see you here so good to see you how's it going you
00:18:22know just started my
00:18:2324 hours so okay starting slow it's the japanese in me i saw your outfit today i know you're gonna
00:18:29be like the silent killer you know that's that's kind of the whole vibe right yeah landing with cautious
00:18:34i went to the first table i saw that's literally all it was what are you making uh i'm doing
00:18:41a good
00:18:41old japanese hanbago and i'm doing a little wafu dressing grated daikon shiso my style of cooking
00:18:49is classic japanese with a pacific northwest twist this competition is different than any other
00:18:55competition i've done i'm genuinely here because i want to know if i can pull off 24 hours it seems
00:19:01like
00:19:01a crazy challenge and i like a little crazy in my life when i was 18 i moved to japan
00:19:06with a duffel
00:19:07bag to go work in a mission star restaurant i opened my first fine dining restaurant when i was 25
00:19:12and that's how i live my life and making a little one biter but i want to make it a
00:19:16little bit more
00:19:16elevated so i'm gonna add some pickled shallots and some fried shallots on top cook what you know
00:19:21right we shall love it
00:19:24hello i'm using ground beef i am italian i am italian i was grand champion at the battle italiana
00:19:32and chopped so my dish is a crostino mediterraneo with polonese and arugula
00:19:41my strategy to win i try to win i have my passion inside of me like a good italian italian
00:19:50chef they
00:19:50say that they are the best lovers i think i should i should ask to my wife this i'm going
00:19:57to win 24
00:19:58because if i go back home and i don't win yesterday was my wife birthday she's gonna kick my ass
00:20:05out of the
00:20:07house amazing for real for real
00:20:13so i'm an old school new york chef i'm third generation what protein do you have the only thing
00:20:19left chicken thigh part of my strategy is not to just come out guns blazing with chicken palm and
00:20:26meatballs i gotta i gotta do a little bit of a different dance here for this challenge i'm going
00:20:32to southeast asia i'm going to do a pan roasted chicken thigh with the thai chili lime sauce take
00:20:39the bone out cook it nice and quick crispy on on the skin side rock and roll baby i'm picking
00:20:44cautious
00:20:45simply because of the percentages look at the ratio there's 12 of us only three are going home six of
00:20:52them are going home i'm no dummy but i'm starting to feel stressed because this competition is much
00:20:58different than the rest people want to call this thing difficult it's not difficult it's insane
00:21:07i thought of something interesting i wonder like last year to start where michelle got eliminated she
00:21:13made a meatball she made a captain my greek meatball yeah like i wonder if she goes back i
00:21:18wonder like she's gonna make a meatball again no you know like redemption because i'm going redemption
00:21:24round i am making the same thing because i think it was a great bite and i'm going right back
00:21:30for it
00:21:31i chose ground beef because the dish that sent me home last year was a greek meatball a beautiful greek
00:21:36meatball by the way so the dish i'm going to do this year is a greek meatball this time it's
00:21:43not going to
00:21:43dry out the outside of the meatball is so beautifully crisp but for me i just think the inside of
00:21:49the
00:21:49meatball is a little dry to me bread and milk in a meatball helps keep it really light it would
00:21:59mean a
00:21:59lot to take home a win or to make it really far because it's it's been with me for the
00:22:05last year
00:22:07it's been usually for a while has it really been yes can i get this vitamix out of here yes
00:22:14yes yes
00:22:14i'm here to take home this grand prize money to help me and my family we have medical expenses
00:22:21i'm striving to create a better life for my daughter and give her everything she deserves
00:22:26so choosing cautious because i think that's the smartest strategy for the long game i don't have
00:22:32anything to prove here by going bold right off the bat what's your plan um i thought a perfect first
00:22:39bite would be a shrimp tostada i'm gonna do a nice avocado crema a little bit of a fresh slaw
00:22:45on top
00:22:45just keep it simple and delicious i am going to make a quick pickle what you making over there i
00:22:54am
00:22:54playing on tex-mex i got a little jerk shrimp tostada with crispy plantains avocado crema and a quick
00:23:02pickle okay lots of different flavors going on it's representative of one where i come from in
00:23:07my heart which is jamaica my family is jamaican and where i'm coming from for dallas throw a little
00:23:14tex-mex at you while i'm at it i'm the executive performance chef for the dallas mavericks
00:23:20i came here to represent for the sports world and i'm really looking forward to showing not just the
00:23:26other competitors but also the world what it is that we do hello chef how are you good to meet
00:23:32you how are you good to meet you how's it going oh it's going well i hope well i know
00:23:37that you're
00:23:38a seasoned olympian so a seasoned athlete so how does that play into this game right now um i think
00:23:44that this is my training round i do need to to you know to find my yeah find my legs
00:23:50competing is in
00:23:51my blood i am a former track athlete i'm an olympian and i am a freelance chef currently where's your
00:23:58protein um my protein is shrimp coconut yeah coconut curry yeah well best of luck thank you
00:24:08any panko breadcrumbs we have panko i've always been competitive it's not just competing in the
00:24:13kitchen i'm also a competitive gamer i specialize in fighting games i'm not the typical person that
00:24:18walk up and try to attack you i'm more of the step back let you attack me and now counter
00:24:23i'm doing
00:24:23a japanese katsu slider i chose chicken for my protein sliders are usually fun so a simple one
00:24:31bite slider but it's gonna have a lot of flavor i'm gonna do whatever it takes to win for my
00:24:35family
00:24:36my wife and i have three kids the cool part about it is my son cameron he's actually a food
00:24:40network baby
00:24:41the first three shows that i won they were chopped a vegan competition called it's complicated and cut
00:24:47grow kitchen we use the prize money to start the process for ibf so i want to get cameron here
00:24:53and now i'm going to win again to take care of cameron how are you doing good how are you
00:24:57doing i am
00:24:58doing well whatever you make it over there hey chef how's it going it smells really good here thank you
00:25:03cinnamon onions mustard oil cardamom we're going to make a bengali beef tostada it's a single one
00:25:09biter the style of food that i make is quite unique i'm from the midwest and as a first generation
00:25:14bengali
00:25:14american my mom's food is near and dear to me i have been nominated twice for james beard award i
00:25:20have beaten bobby flake i have built two restaurants i'm ready for this and how do you feel about the
00:25:25cautious challenge i am happy you know i think being here was a big enough risk as it is so
00:25:30uh i will
00:25:31play it cautious until i get to the middle okay and then you see one day at a time chef
00:25:35you got it or
00:25:36one hour one minute at a time all right bold chefs about two minutes you have two minutes till you
00:25:42start
00:25:42you should have something pretty formulated in your head right now all right guys come on
00:25:50oh that's fun i got started in the culinary world a little bit sideways because i went to harvard for
00:25:55my master's and i was actually designing websites for chefs and then those chefs found out that i could
00:26:02cook and then other people found out that i could cook and all of a sudden i was trying to
00:26:06get people
00:26:07out of my house on a sunday because i didn't know them and they were coming over for brunch
00:26:10this is the fastest sambal i've ever made in my life i'm making a fried chicken bite with coconut
00:26:18garlic gravy and a chili lime coconut sambal on top i'm sri lankan i'm southern i'm going for the
00:26:24fried chicken on the first challenge oh you're killing me bro are you okay i'll be all right i'm always
00:26:30all right a little bit of hoisin we're just going to get a little quick marinade on the chicken being
00:26:35a pastry chef in a more savory competition is actually an advantage pastry is creativity within
00:26:42the confines of science like knowing what i can and can't accomplish in a short amount of time
00:26:47how to build as much flavor as possible without it all breaking apart say bonnie tostada chicken thighs
00:26:55a crispy rice paper cracker pickled veg there's a lot of jitters it's the first challenge of this
00:27:03competition it's the first time in this kitchen i'm so grateful my body like literally put me into
00:27:11the cautious station if you were to pick cautious or bold obviously you would be bold bold chefs 30 seconds
00:27:23we were watching for six minutes what i'm doing is actually writing the ingredients i need
00:27:29the recipe i'm ready five seconds bold chefs let's go bold all right bold just go
00:28:02what made you come back to the this crazy world because i haven't won one yet all right
00:28:08there you go i love it keep going baby 20 years in the making keep going keep going i consider
00:28:13myself
00:28:13an og competitor i was on the first season of top chef back in 2005. i have been in enough
00:28:20of these
00:28:21competitions and come close but not quite do you have venison also i'm doing a venison yuki style
00:28:30uh korean style here to play here to win all right let's go chef good luck thank you right after
00:28:36high
00:28:36school i moved down to new york city my first chef was marcus samuelson and then i opened up a
00:28:42restaurant
00:28:4266 with sean george von richten but then like i moved to hawaii 10 years ago to build my first
00:28:50restaurant
00:28:51it's my family it's my ohana i've been around the industry for 30 years it's like i need to validate
00:28:57to the world that yeah hey it's leanne wong and you know what she has game all right what do
00:29:06you do
00:29:06so you feeling bold you got i see you got the venison diced up i did what are we making
00:29:10uh we're
00:29:11gonna make a vietnamese inspired tartare i cooked a lot of southeast asian food so this naturally
00:29:16right i grew up in a small town called kalihi on oahu i worked at the best restaurants in hawaii
00:29:24before i
00:29:24moved to new york city it's actually insane that this is my first competition and chef leanne wong
00:29:31is cooking next to me she's done a lot of competitions you know we both cook with hawaii
00:29:37flavors like it helps me push myself i see you know where i want to go so what made you
00:29:43choose bold
00:29:44um i don't know my instincts my guts just went there this is my first competition oh all right welcome
00:29:51to
00:29:51the world of crazy yeah i don't know why come on how's it going over there chef feeling very good
00:30:01nice i uh love to hear it i love venison oh you're a venison man i do cook a lot
00:30:08with venison not a lot
00:30:09of one bite stuff but i definitely cook a lot with venison i knew 100 i was going to go
00:30:15with bold because
00:30:16i would consider myself probably one of the most adventurous people that you know i'm a bow hunter
00:30:22so i spend lots of times in the mountains i love extreme sports and i cook a lot of wild
00:30:28game and wrote
00:30:29the first nationally internationally published armenian cookbook got a bunch of awards write-ups in
00:30:36the new york times la times so i got this one in the bag i'm making a cumin crusted venison
00:30:43crostini
00:30:43with pepper paste sauce and a garlic lebanee you get a chance what do you make i'm making a venison
00:30:50tartare
00:30:51toast really elegant uh with some trout roe caviar on focaccia with lots of big asian flavors you know
00:30:59brian malarkey shenanigans always doing too much does fortune favor the bold we are going to find out
00:31:10i'm going to win 24 and 24 because this is new age stuff because i deserve it right because i
00:31:18have
00:31:18earned it i've worked hard for it and i am playing for the right reason when i win the money
00:31:22i'm going
00:31:23to create a fund and i'm going to give money to very talented successful motivational chefs to go
00:31:30to high schools and speak to the future generations of the greatness and what you can do with the culinary
00:31:36arts and it's something that is so fulfilling if you find exactly what you're looking for in life
00:31:41it is not work it is magic i just have to get through this round because six of this group
00:31:47are
00:31:47going to be gone right where'd my venison tartare you lost your tartare oh you didn't put it in the
00:31:53oven did you oh it's on my garlic i got it okay he found it whoa old man you know
00:31:59the mind's going
00:32:00you know the first thing to go get it together the one no one else would take frogs likes i
00:32:09do
00:32:09consider myself a rule breaker if you were to look at my resume it makes no sense whatsoever i've been
00:32:15a pastry chef in three michelin star restaurants and i also sling tacos out of a dive bar and
00:32:22everything in between i'm gonna make an unusual tempura based on mexican corn masa in life i've always
00:32:29taken the bold path masa tempura is something that represents me as a chef it has mexican roots but
00:32:36it's also innovative i belong in this competition because i love a challenge i thrive on adversity
00:32:43i have a little bit of a chip on my shoulder i think it's a good chip i think it's
00:32:47a healthy chip
00:32:47masa tempura is done frog leg is boned and french and we're gonna hope for the best
00:32:54i'm thinking i'm gonna do a little bit of a quail curry situation so i actually grew up eating a
00:32:58lot
00:32:59of quails in pakistan and so it feels like it was calling my name and that's why i picked it
00:33:04i'm making oven roasted quail garlic and herb lebanae with pickled shallots
00:33:11i didn't really get into the culinary space till 2020. i was pregnant with my first child and not being
00:33:17able to have like nourishing broths that i grew up drinking i was just making them at home and like
00:33:25everybody else during the pandemic i was also posting it online so quickly those videos of me
00:33:29making the broth went viral and i started my business i think it definitely when 24 and 24 i've had
00:33:37long
00:33:38nights i've been you know a team of one so i know what it takes to make sure that you
00:33:44get to the end goal
00:33:49i feel like the frog in the baguette is as french and the duck fat and the truffle if i
00:33:56cannot be
00:33:56more french than that that i don't know i grew up in paris france like any parisian my love language
00:34:04is food i just won best chef in miami i did beat thomas keller i'm still waiting for you to
00:34:10call me
00:34:11uh thomas you know to say like congratulations girl but you know obviously you lost my number
00:34:16i'm gonna do an open sandwich i'm going to do an open baguette toast with garlic frog with fig and
00:34:26caramelized endive and it's gonna be delicious
00:34:31so right now what i have going on is uh started the roux so i really wanted to get that
00:34:36roux brown
00:34:37you know because that that's one of the key factors to a good gumbo it's a nice roux
00:34:42i was born in chicago and grew up in michigan but i am a product of soul food for this
00:34:49challenge i'm
00:34:50going to be making quail and andouille gumbo gumbo is a very very bold dish to do in 24 minutes
00:34:56i mean
00:34:57the complexity of gumbo typically takes hours this isn't something that a normal person would do but
00:35:04i'm crazy enough to do it all right is this are you feeling like the marines is this like is
00:35:09that
00:35:09training helping you out here oh yeah you got to be bold to be a marine right absolutely i don't
00:35:14know
00:35:14that i would even be here without the marine corps you know saying you know what push yourself and and
00:35:20you know when you thought you pushed yourself enough push yourself even more that and uh you know what
00:35:24i'm challenging a little bit of my my grandma right here so
00:35:30are you doing a man amazing bro i'm vibing right now hopefully it all comes together you know what
00:35:35the most important is having fun no matter what people who may know me from uh the show called
00:35:40below deck i am a yacht chef in palm beach and miami on a yacht if you miss one ingredient
00:35:46guess what
00:35:47you screwed because there is no way to get it oh maybe sometime you can call a helicopter and bring
00:35:52some caviar but you know honestly some guys i don't want to pay for that so sometimes you just open
00:35:58the fridge in the gatti and you got to do with what you have this competition is going to be
00:36:02like
00:36:03being on a huge yacht and i have 24 hour to make beautiful meal with what we have what's going
00:36:08on
00:36:08on your side venison tartare with genubese flavors yes so think of really big bold spicy sweet bitter
00:36:16lots of herbaceousness freshness yeah i love that you went bold you know after what happened last time
00:36:22you know no no fear the first season i didn't get the opportunity to push myself push my stamina my
00:36:29endurance and to think forward to this season if anything it's going to be harder and if i don't
00:36:35take the risks then i probably shouldn't be here how are you feeling chef great amazing i have some
00:36:42idea i mean let me tell you something i don't really know what i'm doing but i'm going to make
00:36:46the magic
00:36:47happen i don't have any plan i have nothing i just like to improvise well the good news is is
00:36:53you have
00:36:5312 minutes to figure it out love and passion love and passion all right all right guys so this is
00:37:01good
00:37:02we have some really heavy hitters on the bold side um some great chefs a lot of people that i
00:37:07think
00:37:07everyone at home knows and some that are like serious hitters that maybe not everybody at home knows
00:37:13yet like alex i've known alex for a long time he is a superstar chef he came from the pastry
00:37:19world
00:37:19he worked at uh cleo alenia wd50 then opened his own place doing really like beautiful mexican food
00:37:27now he hasn't done a ton of competition so let's see how he reacts to that then we have some
00:37:33competition
00:37:33veterans over here like brian malarkey and leanne and i mean so they have been around the block with this
00:37:40so in theory they should be used to this environment but let's face it there is no environment like 24.
00:37:49i'm gonna make a quail nugget with a mole rojo uh mole that's what i do on a daily dishes
00:37:57i am known for my salsas through and through the slogan in my restaurant is our salsas are hotter
00:38:02than your wife i've been yelled at because of that i'm making my sauce
00:38:08i'm complex i'm difficult i'm spicy i'm sweet i'm bitter i am a mole pretty much guajillo
00:38:17achiote tomato
00:38:21i'm a james beard semi-finalist twice i can win 24 because i'm resilient and we need a mexicana out
00:38:30there i'm ready to be that one you're making a quick mole leg girl yes we're bringing mango out
00:38:38hell yeah i call myself a dancing chef and i'm bringing here because i'm gonna keep on singing
00:38:42that music in my head to keep me focused one of my passions one thing besides cooking is what i
00:38:47love
00:38:48i love dancing when i'm in the kitchen the music's definitely on like afro beats we might be like yo
00:38:53and the house music we're like up up up up and then i might throw some ed sheeran in there
00:38:59castles
00:39:00over the hill that is my get up song so i picked the frog leg flavors i'm gonna go italian
00:39:06i'm going
00:39:08back to when i own the fruit truck and i have fruit uh frog legs as a special starting the
00:39:12clock out
00:39:13right now after this event you know uh gets my nerves going but this is what we're here for right
00:39:18do or die let's rock and roll oh my god michael is starting on the coffee already i think he's
00:39:26on
00:39:26this like six cup yeah why is everyone so just leave me my coffee me and my coffee habits alone
00:39:34i can't get it to work so are you actually drinking water right now i've never seen that i
00:39:38i drink a ton of water i have to i drink so much coffee i have to oh you balance
00:39:42it out how is the
00:39:44bold chefs good a lot of interesting stuff several different things with frog legs which i think
00:39:50could be cool i mean we got some badness the tartars thing that you would expect four minutes
00:40:05that is a citrusy old super simple this is so intense on our side the bold the bold and the
00:40:12badass beautiful we're gonna lose half of our people that stress is constantly turning there
00:40:18is one single goal and that is to win so you know i'm going all in i'm all in malarkey
00:40:24i'm not gonna
00:40:25lie that is pretty damn good yes yeah so it's rice paper that's been fried up
00:40:34why else are we here in mold baby i want to win the big purse i want the golden knife
00:40:40i want to be able to
00:40:41sleep all right you guys we have two minutes to go two minutes to go oh my god how does
00:40:48this time go
00:40:49so fast two minutes left baby heard oh yeah heard one battle at a time in two minutes nine of
00:40:57these chefs
00:40:57are going home are going home damn right let's rock and roll
00:41:03definitely going bold on the cautious side now pay attention on the details 30 seconds 30 seconds
00:41:15there's nothing dry about that people five four three two one hands up
00:41:29that was a good one joey yes here come here let me feed you that oh what is it a
00:41:36little greek meatball
00:41:36and it is not dry you went with the meatball again i did it's good right don't listen all right
00:41:43chefs
00:41:43those were two hotly contested battles um so congratulations for getting through them
00:41:50and now for the not so fun part we're going to find out which nine chefs are clocking out
00:41:59but this season we're going to be doing it a little bit different what what
00:42:06unlike previous seasons this time every tasting will be blind
00:42:16you will not be able to speak for your dishes they have to speak for themselves
00:42:23so please use the pen and paper at your stations
00:42:26to write down a short description that you want to convey to the judges
00:42:34so cautious chefs are going to bring your dishes up
00:42:37bold chefs are going to bring your dishes to culinary and then you could all head to the break room
00:42:46last chef in the break room close the doors behind you very good looking
00:42:51i feel extremely confident for the first time in many many years of competition
00:42:55i feel relaxed which is weird for me
00:42:58made the cards fall in my favor or not we'll see it's up to the secret judge that we had
00:43:04no idea who he is
00:43:08way to go everybody
00:43:10first one is out of the way
00:43:16it's the first and only time that we are all together
00:43:23we'll see all right chefs i know you can hear me back there
00:43:30the judge for this shift is a returning favorite he is a seasoned veteran of all the most elite
00:43:37cooking competitions both behind the stove and behind the judging table
00:43:42here is renowned restaurateur and culinary legend jet tila
00:43:50what is going on where are the chefs we sent them all home yeah we sent them home chef chef
00:43:56and you're back there nice to see you
00:44:01they like in the back yeah i know i love jet tila but holy buckets i have never had him
00:44:08judge my food
00:44:09so i am nervous hi chef welcome welcome to see you guys see you it's weird that there's no one
00:44:15here i can hear them but i can't see anything all right let's go i know this is crazy it's
00:44:20our
00:44:21first season of uh blind tasting it's gonna be wild awesome man i love that it's blind tasting
00:44:26we have 12 dishes here right now and these are the chefs that cooked in the cautious competition
00:44:3412 chefs made one bite dishes and they all had to choose from shrimp chicken thighs or ground beef
00:44:41and the chefs who made the three worst dishes will clock out jet just so you are clear the
00:44:47chefs are in the break room okay they are watching and listening um so they will hear everything that
00:44:52you're saying about their dishes even though you don't know who is back there all right here we go
00:45:01greek meatball tzatziki pistachio gremolata i do not want to go home it is not time
00:45:09it would really be nice to just last i'm here for 100 grand
00:45:29wow meatballs well formed we've got the yogurt i've got i've got herbaceousness there
00:45:35but it needs more salt especially with all those greek flavors all right okay okay all right
00:45:44i have to get through this first round i mean i'm not leaving right this one's christino mediterranean
00:45:51with bolognese amurdo mio lime arugula it's smoky it's got a ton of really great flavor
00:46:02what's really lacking here is the bread i want a crisp bread light center all right moving on okay
00:46:08damba style bengali beef tostada cilantro mayo i'm also judging you by your terrible handwriting chef
00:46:20big flavor acid umami that to start on the bottom gives a lot of crunch this is really really nice
00:46:28okay this is fried chicken bite with coconut garlic sauce and chili lime coconut
00:46:37the fried chicken is white it's crispy the chicken is moist but it's pretty under seasoned under okay
00:46:48pan roasted chicken thigh with a thai chili lime and cilantro citrus relish
00:46:54a lot of chicken thigh chicken thigh is spot on it's crispy this sauce man it's kind of like this
00:47:01thai
00:47:01yum dressing great dish technically executed very well so i went a little outside the box okay my
00:47:09strategy totally paid off jerk shrimp tostada avocado crema and fresh tomato oh you're supposed to
00:47:17eat the whole thing in your mouth big latin vibes this chef did a great job of cooking the shrimp
00:47:21and seasoning the shrimp creaminess is great i needed one more element that was starchy give you a place
00:47:29to go with all this acid and creaminess i'll take it okay all right okay plantain and shrimp dumpling
00:47:38plantain crisps coconut curry mango relish
00:47:45this is fun the dumpling is perfect seasoned well crispy on the outside problem with this one is it's
00:47:51missing acid to balance the plate out
00:48:02really creative way to use beef essentially if you break it down into meatball but when you add
00:48:07touches of shiso and daikon it lightens the dish up it really elevates the style it's one of the smarter
00:48:14dishes so far oh yeah shrimp tostada avocado mousse and slaw this is a gorgeous bite let's see how it
00:48:26shrimp is cooked perfectly it's still poppy and crispy the way shrimp should be to start is fried
00:48:32perfectly the slaw gives you that acid moment i'm missing like alums i'm missing scallions it's just
00:48:40bright bright but it could really have been rounded out by more alums totally so right
00:48:48challah shrimp toast wow yeah
00:48:53i'm proud of my dish i feel like this dish is enough to help me reach my goal really smart
00:49:00dish
00:49:01sesame seeds challah is a richer dough egg dough the shrimp processed on there is smart but the fat on
00:49:09the
00:49:10bottom needed a few more dimensions to be almost perfect okay i'll take a sip i feel like it's good
00:49:19enough to make it through to the next round hopefully okay japanese katsu slider chicken katsu umami aioli
00:49:27ponzu chili slaw puffed rice brioche
00:49:33i love the flavors here the ponzu acid play with the creaminess and the herbaceous of the curry
00:49:40is pretty darn perfect the problem here was the protein when you say katsu i want breaded strong fry
00:49:48crunch nothing crunch all right last but not least chicken bami tostada oh all right it almost looks
00:50:00like bambi in grief like the pickles guys see the pickle buds and stuff right jet has eaten a lot
00:50:06of my
00:50:07desserts and i'm actually excited for jet to try my food my food my food food delicious the cook on
00:50:14the
00:50:15chicken good sear well seasoned now we get the freshness of the herbs it really hits that
00:50:22expectation of the name don't love their handwriting love this dish how's that sound
00:50:29no no notes no no negative wow how did i do this i'm full
00:50:34yeah all right you have tasted all the cautious challenge dishes yeah i need you to take a second
00:50:43take a beat wow think about the 12 things you ate because you now you need to choose the bottom
00:50:49three
00:50:50oh 30 minutes to make food this great you should all be proud of yourselves really really nice job
00:50:56are you guys with that side cut the feet oh what is this the sopranos yo ah i go off
00:51:07the greek meatballs
00:51:07square a lot of chefs were critiqued for their seasoning and that wasn't one of mine so i'm just
00:51:14hoping and praying that i don't go home all right jet they cannot hear us back there um do you
00:51:20know your
00:51:20bottom three i i know my bottom three all right hang on to the bottom three till later what because
00:51:27next up is the bowl challenge wow i thought i could just get it over with no bold bold in
00:51:34the front
00:51:35good luck guys all right have so much fun good luck everyone everyone everyone everyone taking a risk
00:51:43i like the risk also there's 12k at stake guys that's not a small amount of money all right everybody
00:51:50turn the feed back on please it's food now half of us are going home right now i'm freaking out
00:51:58i'm not ready to go home right now should i have played the cautious route like what did i do
00:52:03all
00:52:04right so first dish
00:52:13all right so jet these chefs had 24 minutes still one bite but a little trickier protein okay their
00:52:22choices were quail venison and frog legs oh wow all game kind of right up my alley and so unlike
00:52:29the
00:52:29cautious challenge this time you're choosing the bottom half no no no so this time six chefs go home
00:52:37but here's a little kicker here your last assignment is to choose the best dish out of these 12 yeah
00:52:43and
00:52:44that chef's not only going to get the golden knife but they're also going to get twelve thousand dollars
00:52:49cash wow these chefs took the high risk yeah right they took the bigger risk but there's more reward okay
00:52:56all right so first dish
00:53:01we have a boneless quail wing and a mole rojo tossed with sesame seeds
00:53:11mole in 24 minutes is mostly in my mind impossible
00:53:18but this is really great
00:53:22i like that that audible feedback the spices come through the texture look at that that's mole
00:53:29i will say though the quail is dry
00:53:34all right moving on this is
00:53:38frog legs with lemon parsley grummelada all right very straightforward
00:53:48frog's legs it's really crispy on the outside it's tender it's cooked absolutely perfectly the seasoning
00:53:55this is probably one of the best seasoning dishes but i really wanted a sauce to pull it all together
00:54:03all right frog au cheval a la french baguette au cheval because i don't know sorry wow it's so big
00:54:13everyone knows i carry my own dinner knife guys i'm sorry this is not one bite this is not two
00:54:20bites
00:54:21not four bites it's kind of an appetizer
00:54:25oh oh my god i love the accoutrement here i really love the egg cooked perfectly creamy i love the
00:54:34fig
00:54:34the problem is it all kind of covers the frog the frog is supposed to be the star
00:54:43oh okay vietnamese venison tartare with nook mam thai chilis vietnamese herbs and a rice cracker
00:54:53here we go
00:54:57the venison is well seasoned it's treated well the gaminess is cooked out of it the nook mum bright
00:55:03notes of fish sauce and lime paired with the herbs of the mint it's very precious it's well fed out
00:55:08not
00:55:09the best to look at but one of the best to eat okay field and stream venison tartare trout roe
00:55:21garlic
00:55:22chili shoyu citrus aioli there's so much technique and refinement here it seems the chef is very
00:55:33accomplished i do taste the venison it's a nice treatment of the venison very nice dish
00:55:41oh yes yes yes i am so confident i am in the top six of this group already i think
00:55:47i might have
00:55:47a really good chance of this twelve thousand dollars cumin crusted venison crostini with pepper paste sauce
00:55:53and garlic labneh
00:55:58i love all the flavors here there's cumin the spice the salt level this is where venison is balanced
00:56:08it's the star of this dish let's go it's not the most gorgeous presentation i think the venison was a
00:56:16little haphazard another chef with nice penmanship here we go southeast asian venison tartare crispy rice
00:56:27cracker i love the plate up here the sauce the creaminess i don't know if it's mustard or creme
00:56:33fresh or something but it balances the tartare there's a little bit of heat there it's really
00:56:37but it's a precious dish i like this a lot but rice paper is weird here because it's oily there's
00:56:45no
00:56:46seasoning on it i should have put it together all right we have oven baked quail with garlic and herb
00:56:52labneh and pickled shallot it's not a bite this is not a bite it's just it's an adorable knife
00:56:59it's sprinkles that's definitely gifted by your daughter
00:57:07i love the labneh it's really the star of the show but quail the cook is inconsistent it's
00:57:14it's a little on the over and then the skin i don't feel they got a nice crisp on
00:57:22all right next up chef we have a quail and andouille gumbo
00:57:26with grilled baguette and marinated tomatoes it's the smallest gumbo i've ever seen come on there you
00:57:34go
00:57:38i'm digging the gumbo
00:57:39i was doubting gumbo in 24 minutes but that's a really well composed gumbo it's got really nice
00:57:48seasoning herbaceous layers really really good
00:57:53this one's called french bite frog legs garlic glaze flambƩ pastis caramelized onion and gruyere
00:58:05they're very well cooked i didn't even try bro but i don't love the onions caramelized usually means
00:58:13cooked down to their soft tender and super sugary these are resistant i mean that's not caramelized that
00:58:19is way undercooked that's 24 minute bro next up frog leg in masa tempura wow with mexican tartar sauce
00:58:32do you hear it mm-hmm i hear the crunch you hear it that's the best cooked frog legs on
00:58:38the table so far
00:58:40that's the first cooked frog tailed chicken tartar sauce really smart as well so overall really great dish
00:58:47all right your final dish spicy venison tartare uk-k style cucumber green apple kimchi aioli and fried rice
00:58:57uk-k is normally like a korean style beef tartare so sweet and savory
00:59:02Wow.
00:59:03Sorry, that gives it away, doesn't it?
00:59:05Mmm, I should say.
00:59:08The venison's treated well.
00:59:09It's cut perfectly for this.
00:59:10Just to play on textures, right?
00:59:13The crispy rice, the apple, which gives sweetness and acidity.
00:59:17Big faux pas here is salt.
00:59:20You did not salt this enough for all the richness you have here.
00:59:25But this is a tartare that I'll be stealing in terms of technique.
00:59:30I thought I oversalt.
00:59:32To me, lack of salt is always a slightly better faux pas than too much salt.
00:59:41I thought I oversalted it.
00:59:43That was rough, guys.
00:59:46Are you going to send home half these people?
00:59:48Yes.
00:59:49This is not fair.
00:59:51I feel.
00:59:53Oh, this is where I'm really stuck.
00:59:56I feel like it's anyone's game right now.
00:59:58You think you know?
00:59:59One, two, three.
01:00:00Oh, and there's going to be one or two dishes where, like, I'm splitting hairs.
01:00:04This is why it's hard.
01:00:10Chefs, we'll start by revealing the results of the cautious challenge.
01:00:16And remember, three of you will be clocking out.
01:00:19Those of you who are safe get to keep cooking in the shift.
01:00:23But you are not going to the break room.
01:00:28According to Jet, the safe chefs are...
01:00:34Christina.
01:00:36Yes.
01:00:37Shoda.
01:00:38I am definitely a competitive person.
01:00:40The first challenge is always getting the jitters out.
01:00:43So, let's go.
01:00:45Joe.
01:00:45You are safe.
01:00:46Yeah, Joe.
01:00:47Lex.
01:00:49Ava Sharf.
01:00:53Congratulations, Molly.
01:00:54You are safe.
01:00:55Nice, Molly.
01:00:57I had two goals coming into this competition.
01:00:59Cook food that I'm proud of and that represents me.
01:01:03And make it past the first round.
01:01:05So, I'm shocked and relieved.
01:01:07Dawn, you are safe.
01:01:11Zach, you are safe.
01:01:13Goal accomplished.
01:01:15Not eliminated first.
01:01:17Sweet.
01:01:18Maybe I can take my first nap of the day.
01:01:20Holy s***.
01:01:22What is going on?
01:01:23And that means between Michelle, Antonello, Chris and Sam, three of you will be clocking out.
01:01:33The last safe chef from the cautious challenge is...
01:01:39Michelle.
01:01:40Michelle.
01:01:41Michelle.
01:01:42Michelle.
01:01:45Feels really good to make it through the first challenge.
01:01:48And past the jitters of what happened last year, because I swear to God, if I lost, I
01:01:53would have fell on the floor, held one of the tables, and said, I'm not leaving.
01:01:58Sorry, Chef Chris, Antonello, Sam, it's your turn to clock out.
01:02:03Thank you, guys.
01:02:05Exiting the first round in any competition sucks.
01:02:08And this is the first time I'm experiencing it.
01:02:10I've always been a finalist.
01:02:11I've always been a winner.
01:02:12I just win.
01:02:13But sometimes losing is necessary because it will make you grow as a person.
01:02:18Thank you so much for being here, Chef.
01:02:21Great cooking.
01:02:23All right, everyone.
01:02:24And for the bold chefs, this is a lot tougher because half of you are going home.
01:02:34So the first chef that is safe is Chef Leigh-Anne Wong.
01:02:47I had a 50-50 shot of staying.
01:02:50I'm incredibly grateful.
01:02:52You were free to the second shift.
01:02:54Yes.
01:02:54All right, now for the part of this that I hate.
01:02:57The first chef that is clocking out is Chef Monique.
01:03:09Sorry, Chef.
01:03:10Sorry, Chef.
01:03:11Great job.
01:03:13The next chef who is safe, Chef Malarkey.
01:03:20I'm just feeling good.
01:03:21And now I'm going to kind of just kind of settle in.
01:03:24And the next chef going home is Chef Anthony.
01:03:31Go get them here.
01:03:35Love you guys.
01:03:36The next chef who is safe is Chef Tramiel.
01:03:44Nice job, Chef.
01:03:48The next chef clocking out is Chef Miriam.
01:03:55Good job, Chef.
01:03:57The next chef who is safe, Chef Alex.
01:04:04Nice job, Chef.
01:04:05The next chef who is clocking out is Chef Olivia.
01:04:11Love you guys.
01:04:13Aw.
01:04:16This was a fun one.
01:04:19The next chef that is safe, Chef Robin.
01:04:25Yes.
01:04:26Nice job, Chef.
01:04:29Woo!
01:04:30Woo!
01:04:32The next chef who is clocking out is Chef Maria.
01:04:39What?
01:04:44I'm shocked.
01:04:45I don't know how to take it in.
01:04:48Not yet.
01:04:52I wouldn't change anything.
01:04:55Damn.
01:04:56Maria's a heavy hitter.
01:04:57Thank you, guys.
01:04:57Brutal.
01:04:58It hurts, stings.
01:05:01That's life.
01:05:02It is what it is.
01:05:03The universe has something else for me.
01:05:05I know it.
01:05:08Chef Fiet and Chef Aro.
01:05:11One of you is going to be safe, and the other, unfortunately, will be clocking out.
01:05:18The anxiety and the fear is overwhelming.
01:05:22I have to make it past round one.
01:05:24The chef who is clocking out is Chef Aro.
01:05:33Good job, Chef.
01:05:35Sorry, Chef.
01:05:36Good job.
01:05:36Thank you guys for the opportunity.
01:05:37Good job, Chef.
01:05:41Nice work, Bold.
01:05:42Woo!
01:05:44Nice job, Chef.
01:05:45Good job.
01:05:46I'm very curious as to how two of you feel.
01:05:49Viet and Michelle, how are you feeling?
01:05:51Oh, woo!
01:05:52I feel awesome.
01:05:54A little bit of redemption right there.
01:05:56You made it.
01:05:57You made it to second round, baby.
01:05:59You made it.
01:06:01Woo!
01:06:01So, to the remaining Bold Chefs, congratulations.
01:06:04All six of you are guaranteed a spot and shifts to, and one of you is about to win the
01:06:11Golden
01:06:11Knife and $12,000.
01:06:14The top two dishes were cooked by Malarkey and Alex.
01:06:21Wow.
01:06:22Nice work, Chefs.
01:06:23Yeah.
01:06:24Wow.
01:06:25The Golden Knife and $12,000 goes to...
01:06:34Congratulations, Chef Alex.
01:06:37$12,000 right out of the gate feels great.
01:06:40I won.
01:06:40I have the Golden Knife.
01:06:42I set the tone.
01:06:43Winning this is a huge relief.
01:06:44I told him, Alex, that you were a chef to watch out for, and congratulations on Round
01:06:49One.
01:06:49Thanks, Chef.
01:06:50Totally.
01:06:51New regime.
01:06:52Ah!
01:06:54Right off the bat.
01:06:56And I knew this walking into the arena.
01:06:59Alex Stupak becomes the one to beat.
01:07:04Alex, this is your first competition show, right?
01:07:06In a long time.
01:07:07In a long time.
01:07:08The last one was when you were being introduced as an Iron Chef in 2007.
01:07:12It was your first day.
01:07:14Show how old I am, Chef.
01:07:162007.
01:07:17Oh, shut up.
01:07:19Congratulations, Chef.
01:07:20And you guys, congratulations to all of you.
01:07:22Great job, Chefs.
01:07:23As a reminder, the Golden Knife is a powerful tool for the chef who controls it.
01:07:29How you use a knife can be the difference between winning or losing.
01:07:35And Alex, you now have a very big choice to make.
01:07:38Oh, boy.
01:07:39But first, the other five bold chefs, congratulations.
01:07:43You can head to the break room.
01:07:44Good luck, guys.
01:07:45We will see you all in shift two.
01:07:47Good job, you guys.
01:07:48Have a nice rest.
01:07:50Chefs, Chefs, Chefs.
01:07:52Who?
01:07:53Oh, dude, that was...
01:07:54Bring it in.
01:07:54That was so...
01:07:55Close the doors.
01:07:56That was, like, the most intense...
01:07:59...that I've ever felt in, like, cooking TV, man.
01:08:03All right, good news for cautious chefs, you survived.
01:08:06Yay.
01:08:07The bad news is you are not yet in shift two.
01:08:12We have one more challenge to go.
01:08:14And you are all at risk for elimination.
01:08:18All right, Alex is the Golden Knife holder.
01:08:20You now get to choose two chefs from that side of the room
01:08:23and send them into a sudden-death head-to-head battle for elimination.
01:08:31Oh, head-to-head battle.
01:08:32Head to head.
01:08:34Getting the Golden Knife first
01:08:35and pitting two chefs against each other,
01:08:39I'm setting a tone of seriousness.
01:08:41I am not here to make celebrity chef friends.
01:08:43He's choosing them who goes head-to-head.
01:08:46Everyone's scared.
01:08:49I'm feeling good.
01:08:51Hello, chef.
01:08:58Alex, who are the two chefs you choose?
01:09:00Give me two names.
01:09:02Different chefs have used this Golden Knife differently in the past
01:09:05and did not use it strategically.
01:09:07I'm not gonna do that.
01:09:09Which two chefs do you choose to be cooking for elimination?
01:09:13I'm trying to size everyone up.
01:09:14You have chefs who do TV competitions all the time.
01:09:18So those ones make me nervous.
01:09:20Zach and Choda.
01:09:24Oui, chef.
01:09:26Zach and Choda.
01:09:27Wow.
01:09:27You're vicious.
01:09:29Two powerhouses?
01:09:31Like, Alex is not sparing anyone right now.
01:09:34Alex, why did you select Zach and Choda?
01:09:37I'm scared of both of them.
01:09:39That's a very good reason.
01:09:40So that is using the Golden Knife to your advantage,
01:09:43and there's nothing wrong with that.
01:09:44Zach is the only other pastry chef in the room other than me.
01:09:47If he goes home,
01:09:49that's one less person in line for the ice cream machine.
01:09:51Let's do it, chef.
01:09:53No.
01:09:54Choda, I don't know him,
01:09:56but this guy is serious.
01:09:58If I make it to the end,
01:09:59he could be one of the people that I go against.
01:10:01Whether Zach wins or Choda wins,
01:10:03someone I don't want to be here is going home.
01:10:05Oh, man.
01:10:07Okay.
01:10:09It's a brilliant strategy.
01:10:11I'm honestly flattered that it's me and terrified.
01:10:14This is like the first big battle against a giant.
01:10:18Choda is who I would actually never want to compete against.
01:10:23I get it, Alex.
01:10:24I don't like you right now in this moment,
01:10:25but I respect you.
01:10:28I see you.
01:10:29I know Zach.
01:10:30He's a great chef,
01:10:31and I have a lot of competition experience under my belt.
01:10:33I have some wins,
01:10:34so I'm here to get it.
01:10:36Zach, Choda, and Alex,
01:10:38you guys can hang out.
01:10:39Everyone else head to the break room.
01:10:43Wow.
01:10:45Yes, baby.
01:10:46All right, props team.
01:10:47Could you bring out the table?
01:10:53Okay, chefs,
01:10:54so on this table are six challenging ingredients.
01:10:57We have durian,
01:10:58ghost peppers,
01:10:59white chocolate chips,
01:11:00liquid smoke,
01:11:01taleggio cheese,
01:11:02and creme de menthe.
01:11:04You have 30 minutes
01:11:05to incorporate three of them prominently in a bowl.
01:11:09The way you split up the ingredients
01:11:11is going to be through a draft,
01:11:13which obviously is all about strategy.
01:11:20Alex, you get to choose who picks first,
01:11:22and then you could head back to the break room.
01:11:25Zach goes first.
01:11:26Alex, congratulations on the golden knife
01:11:28in your 12,000.
01:11:29You could go chill for a little bit.
01:11:31Thanks, Seth.
01:11:32Good luck.
01:11:33I feel a little guilty about this,
01:11:35but mostly I'm focused on trying to predict
01:11:37what curveballs are going to be next.
01:11:39Woo!
01:11:40Good job!
01:11:42Easy.
01:11:43Good job, man.
01:11:46Zach, you have first pick.
01:11:49What are you choosing?
01:11:53Taleggio.
01:11:54All right.
01:11:55My strategy here is to give myself options,
01:11:58to go savory or sweet with the first pick.
01:12:01I thought you were going to go with the white chocolate.
01:12:03No.
01:12:04Taleggio, it's funky.
01:12:06It does deliver umami
01:12:08to kind of enhance a savory dish
01:12:10or give some contrast to a dessert.
01:12:12Chef showed up.
01:12:13You're up.
01:12:17I've never cooked with any of these ingredients.
01:12:20Go with the liquid smoke.
01:12:22Liquid smoke?
01:12:23Whoa.
01:12:23Okay.
01:12:24It's a good one.
01:12:25But I know liquid smoke is going to be easy
01:12:27to incorporate into a dish to make it prominent.
01:12:30Zach, your pick.
01:12:31Ghost pepper.
01:12:32My strategy is contrast.
01:12:34You have the salty funk from the cheese
01:12:36and the heat from the ghost pepper.
01:12:39Chef showed up.
01:12:40I don't use any of these in Japanese cuisine.
01:12:44Oh, durian.
01:12:45I'm going to go with the durian.
01:12:45I don't know.
01:12:46It's a fruit.
01:12:47I should be able to figure out something with it.
01:12:50Come to papa.
01:12:52White chocolate chips.
01:12:54What is this?
01:12:55That means cream de mince.
01:12:56What is this?
01:12:57Take a very large gulp of it.
01:12:59Can I smell it?
01:12:59It's like mints all the core.
01:13:00Yeah, it's turbo mint.
01:13:02Turbo mint, durian, liquid smoke, sashimi.
01:13:05Done.
01:13:07It's weirdly minty in all the weird minty ways.
01:13:11I don't think I want it.
01:13:13We'll figure it out.
01:13:14All right, chefs.
01:13:14The good news is you could use any other ingredient in the pantry.
01:13:18Now, that being said, you can't completely bury the flavors
01:13:21of the ingredients you chose.
01:13:23And this battles for elimination.
01:13:29Chefs, good luck.
01:13:30Your time starts now.
01:13:33Good luck, chefs.
01:13:34Oh, my God.
01:13:35It's brutal.
01:13:36Well, well, well.
01:13:37Oh, boy.
01:13:38These are two chefs that I thought would make it very far to the competition.
01:13:41I mean, Shoda, I love his food.
01:13:43Super talented.
01:13:44But the three ingredients I didn't want, he got all three.
01:13:48Damn you, Alex!
01:13:49How is he going to make a composed dish?
01:13:51How do you open this up?
01:13:54This is going to be a hard challenge.
01:13:55This is my first time cooking durian.
01:13:57This is an interesting ingredient.
01:13:58I've never worked with durian in my life.
01:14:00So just go with it, right?
01:14:01Durian is a fruit that's got a nice stank to it.
01:14:05It's all I can say.
01:14:06Going up against Zach, I got to roll my sleeves up and cook something I'm really good at cooking.
01:14:10Japanese food.
01:14:11So I'm going to make durian soba noodle.
01:14:13The durian is going to go into the broth base with kombu and bonito flakes.
01:14:18Let's see if that's going to work for us.
01:14:20I'm also going to use the durian as a chashu base with soy sauce, sugar, and a bunch of liquid
01:14:26smoke.
01:14:26So it's got that smoky meat effect.
01:14:29Durian chashu.
01:14:31Who would have thought I would ever do anything like this?
01:14:33What do you know about Chef Zach?
01:14:36I mean, think of it this way.
01:14:38Chef Alex has been pastry chef at some of the greatest restaurants in the world.
01:14:42Right.
01:14:42And he was afraid of Zach's pastry sauce.
01:14:45I think I have to go in my wheelhouse and make a dessert.
01:14:49If I'm going to beat Shoda, I'm going to use my expertise.
01:14:53I'm going to do a taleggio ice cream with roasted white chocolate and ghost pepper caramel.
01:14:59Dessert is all about balance.
01:15:01You're in a constant battle with sugar.
01:15:03The way you take it on is with acid, with salt, with savory elements.
01:15:07I mean, Shoda's a beast.
01:15:08If I didn't have ingredients that could work in a dessert, I would be a lot more terrified.
01:15:15I feel awful.
01:15:16I've known Zach forever.
01:15:17I hope he...
01:15:18You don't feel that awful.
01:15:19What?
01:15:20He'll be fine.
01:15:21He'll be fine.
01:15:22I better hang on to this or it's going to bite me in the ass.
01:15:25Making ice cream right now with cheese is risky.
01:15:27You have to be careful about the fat content and also the texture.
01:15:30If there's too much fat in the ice cream, it'll get busty.
01:15:33Stay.
01:15:34That's a technical term, by the way.
01:15:35Like, I'm not saying ugly.
01:15:36Like, it is busted as in it is busted up.
01:15:39But it's also busted.
01:15:41We got an ice cream going with telƩgio, which should be a little funky.
01:15:46Cheese flavor, high risk, hopefully high reward.
01:15:50We'll see.
01:15:50All right.
01:15:51Ice cream is in the machine.
01:15:52All right, chefs, you have 15 minutes left in this competition and only 21 hours to go
01:15:59to see who's going to be the last chef's standard.
01:16:02How's it tasting?
01:16:03Tastes like durian.
01:16:04Is it good?
01:16:05No, it's good.
01:16:05It's good.
01:16:05It's got to be there, but I think that's already the right balance, and I don't want
01:16:09it to come out more.
01:16:10I actually pulled back on the durian quite a bit with the dashi part just because it
01:16:15was too funky already.
01:16:16I'm going to add some vanilla clams, a lot of umami into it, so it really not masks it,
01:16:21but try to balance it out.
01:16:23You got to really like durian.
01:16:24This is an interesting dish, not going to lie.
01:16:26How are you feeling, bud?
01:16:27You know, ingredients all I've never worked with.
01:16:30What are you making?
01:16:31Kind of a hot noodle dish.
01:16:32Liquid smoke's going to go in the broth, and then I'm going to do a little herb salad on
01:16:35top, and instead of using mint, I'm going to do creme dressing.
01:16:39I like it.
01:16:40I mean, there's some creative stuff going on, which I love.
01:16:42We're getting there, slowly but surely.
01:16:44I'm going to drop my noodles in right now.
01:16:46Chefs, 10 minutes to go.
01:16:48Hi.
01:16:49How annoying would it be to be cooking out here when there's 13 other chefs chilling in
01:16:55the break room?
01:16:56Right.
01:16:56Apple slice?
01:16:57Sure.
01:17:01Just cutting the ghost pepper right now to add into my cream for my caramel.
01:17:05Heat with the cheese will be very nice.
01:17:08You know, a little goes a long way with the ghost pepper.
01:17:10Ghost pepper and caramel, sweet, smoky, spicy.
01:17:14I came here to make it to Shift 8.
01:17:16I came here to win $100,000.
01:17:18All right.
01:17:19It needs to be perfect.
01:17:21Let's make a little crumble.
01:17:22We have some Marcona almonds.
01:17:24I'm just going to add this to my white chocolate.
01:17:27Great texture, salty, nutty, crunchy.
01:17:30Yes.
01:17:31I can't believe that one of these two is going to go home.
01:17:33I can't believe it either.
01:17:34All right, guys, you got two minutes.
01:17:36I'm here to showcase Japanese cuisine.
01:17:38Full in.
01:17:39That's my goal.
01:17:40And that's what I'm here to represent.
01:17:41Is that enough liquid smoke?
01:17:42Let's just add a little tiny bit more.
01:17:45I pull my ice cream.
01:17:46The texture is beautiful.
01:17:49I actually like the ice cream a lot more than I thought I would.
01:17:52I mean, that's perfect for me.
01:17:53Hopefully the judges think it's perfect, too.
01:17:55I think the ghost pepper balance is really excellent in here.
01:17:59Three, two, one.
01:18:02Hands up, guys.
01:18:03Great job, chefs.
01:18:05All right, so Zach, Shota, you can bring your dish up front.
01:18:09I've never lost on episode one before, so I have that fear as I go to the judges' table.
01:18:14I feel good, technically, about what I made.
01:18:17The great unknown is my good friend, Shota, who undoubtedly made something incredibly delicious in that bowl.
01:18:24Perfect.
01:18:24Thanks, guys.
01:18:25You can go to the back.
01:18:26It's such a hard competition from the get-go.
01:18:28We have to do this.
01:18:30Oh, my God, you guys.
01:18:31That was a hard challenge, dude.
01:18:33I'm sorry.
01:18:34I'm sorry.
01:18:35I'm going to hit it.
01:18:35Stoop back here.
01:18:36I'm sorry.
01:18:37Give me that knife.
01:18:38I'm sorry.
01:18:39Okay, let's get Jet out here, please.
01:18:41And also, let's turn on the feet.
01:18:45Should we peel the targets off of our backs?
01:18:48No.
01:18:48The targets, right?
01:18:49Jet, the final strategy challenge was a 30-minute showdown between two chefs.
01:18:55Okay.
01:18:55This first chef had to use liquid smoke, durian, and creme de menthe.
01:19:02Okay.
01:19:03Wow, that's crazy.
01:19:05This dish is durian soba.
01:19:08I'm scared to taste this.
01:19:13I love this broth.
01:19:15The broth is the star of the show here, but I've known durian my whole life.
01:19:20I taste almost zero durian.
01:19:22Oh, shoot.
01:19:23Liquid smoke, I think, is the most predominant flavor I'm getting in here.
01:19:28Creme de menthe.
01:19:29I'm not tasting much of that either.
01:19:31Damn.
01:19:33This next chef had to make a dish using telegio, ghost pepper, and white chocolate chips.
01:19:40Wow.
01:19:42Wild.
01:19:43Pomegranate swirl telegio ice cream with roasted white chocolate, Marcona almond crunch, and ghost pepper caramel.
01:19:52Wow.
01:19:58The telegio is absolutely present, but that funk or the fermentation, it is almost a little too present.
01:20:08Oh, come on.
01:20:10Ice cream consistency and texture is fantastic.
01:20:12It's silky caramel is delicious, but I'm struggling to find heat.
01:20:17From a 1 to 10 spice, this is a 1.5.
01:20:21These were six really tough ingredients, as you know.
01:20:24Yeah.
01:20:24There's things I love about both dishes, but it comes down to the strategy of how well you use them
01:20:28versus how well does the dish taste overall.
01:20:33So, Chet, do you have a winner?
01:20:34I do.
01:20:35All right, who is it?
01:20:37Cut him.
01:20:38We're going to cut the feed.
01:20:42Put me out of my misery.
01:20:45Okay, bring out the chefs.
01:20:47Chet, I did not tell you who they were, obviously, but you're going to know both of these chefs very
01:20:51well.
01:20:51Wow.
01:20:52Oh, man.
01:20:53Good luck, boys.
01:20:54Good luck, guys.
01:20:54Nice work, nice work.
01:20:55Bye, guys.
01:20:56Wow, wow, wow.
01:20:58What's up, Uncle J?
01:21:01Oh, my God.
01:21:03No.
01:21:08This is a gut punch.
01:21:10This hurts more.
01:21:11Shoda and Zach, Chet, tasted both of your dishes as you saw from the back.
01:21:16And in the end, it came down to taste and strategic use of ingredients.
01:21:21And I am sorry to say this, but the chef that is clocking out is...
01:21:34I am sorry to say this, but I am sorry to say this, but it came down to taste more
01:21:51of your three ingredients than I could in the soup.
01:21:55And that's it.
01:21:55They were equally delicious.
01:21:58Shoda!
01:22:01This is the earliest I've ever been out in a cooking competition.
01:22:07I'm bummed.
01:22:08I don't know what else to say.
01:22:10I'm bummed.
01:22:10I wanted to cook more.
01:22:11I had a lot more up my sleeve that I wanted to showcase.
01:22:13And I was saving until the end.
01:22:16It's really about the smallest mistakes that send you home.
01:22:22Chet, thank you so much.
01:22:24Pleasure to have you.
01:22:24Thanks for having me.
01:22:25Thank you, always.
01:22:26You're the best.
01:22:27Congrats, chef.
01:22:27Thank you, chef.
01:22:28You did a great job.
01:22:29Good to see you.
01:22:30Zach, congrats.
01:22:31Congrats, Zach.
01:22:32You survived.
01:22:33Yeah.
01:22:36Whoa.
01:22:37Zach, you can head back to your station.
01:22:39As rollercoaster as this first shift was, I needed it.
01:22:44For me, this has totally reset my expectations because I'm ready to bring it.
01:22:51But if I do get the golden knife, payback is a biatch.
01:22:55Alex.
01:22:56Let's get the chefs back in from the break room, please.
01:22:59Let's do it.
01:23:01Oh, boy.
01:23:02Oh, wow.
01:23:04There's besties already.
01:23:05Yeah.
01:23:06You're smiling now.
01:23:07I would save the energy.
01:23:10Good job.
01:23:11Good job.
01:23:12Hey.
01:23:12Hey, now.
01:23:15And just like that, chefs, the first shift is over.
01:23:22Shift two starts now.
01:23:32Next time on 24 and 24, 15 chefs enter our form.
01:23:37You're all one step closer to $100,000, where the chefs will face an all-new speed shift.
01:23:44This is a seven-on-seven relay race.
01:23:46Go do it!
01:23:47Come on, buddy.
01:23:48There's no labels on these spices.
01:23:49You want me to alphabetize them.
01:23:51Panic in my mind came about me.
01:23:54And two chefs will be clocking out.
01:23:56Come on.
01:23:56Come on.
01:23:57I don't want to go home.
01:24:00Woo!
01:24:00Woo!
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