#video #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 24
00:00:10hours straight this is hardest competition in the world i think it sounded fun a few weeks ago if
00:00:18you've watched the first two seasons like i have you know this is insane i studied both seasons i
00:00:23studied season one and season two i think i'm ready i i i know i'm ready you all know the
00:00:29show and i'm sure you all think you have the perfect game plan but think again because this year
00:00:38it's not the same game oh why the lights going out the chef you will be cooking against is not
00:00:47currently in this kitchen participation is optional this is not in any way shape or form what i thought
00:00:57i was walking into this is what we're here for right do or die expect the unexpected panic in my
00:01:07mind
00:01:07just came about me i'm feeling really intimidated we need a medic i want to be able to sleep
00:01:14i'm missing all my stuff no you have removed all of your knives they're delirious with exhaustion
00:01:21that stress is costly turning big risk comes with big rewards this competition is no joke this is the
00:01:29hunger games i had no idea i was going to be this crazy this is 24 and 24 last chef
00:01:36standing
00:01:41remember your two shots everybody right
00:01:45we've done this now twice do you have a caffeine strategy lots let's send the chef send the first
00:01:51round of chefs
00:01:54madre 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 i've been a two times james beer a semi-finalist
00:02:10oh my god that's real i have adhd and i'm proud to say it sort of the more chaotic my
00:02:17surroundings are
00:02:18my brain and myself come down but also i'm nervous because this show is known for throwing the curve
00:02:27balls of size of texas i'm happy to be here with you hi guys hi my name is molly a
00:02:35i write cookbooks
00:02:36i have a restaurant and i had a show called girl meets farm i'm zach young and i'm recognized as
00:02:45one
00:02:45of the country's top pastry chefs oh look at all the beautiful squash molly and look at how cute they
00:02:53are okay it's real i'm comfortable clicking on camera i'm comfortable talking about food but
00:03:01i haven't competed much and i'm like totally scared can the first challenge be to make something
00:03:08for us to eat i've been named one of the top 10 pastry chefs in the u.s i'm also
00:03:13a judge on food
00:03:15network but i can cook too and i think that's why i'm here oh all right so you know joe
00:03:29i know joe well
00:03:30he had a michelin star joe is gonna be a sleeper oh maria joe
00:03:41hi 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 look at the young swagger of my age i'm christina muros i am a private chef and i'm
00:03:54also an
00:03:55icu nurse so i like stress clearly oh let's check this stuff out i became a nurse six years ago
00:04:02to
00:04:03educate myself so i could be able to advocate for my special needs child my daughter isabel she's my
00:04:09best friend and i'm here all for her gorgeous i am italian champion of pizza napoletana my occupation is
00:04:19basically everything because when you own a restaurant you need to do dishes be a chef
00:04:25i recognize most of the chefs from other important show this is an important opportunity for me to show to
00:04:33myself that i can beat them up oh my god oh my god dry malarkey chef restaurateur san diego california
00:04:45bend oregon in the house how are you doing i'm starstruck if you're looking for someone maybe one
00:04:54of the favorites coming out he has the experience in shops to be a favorite he also was a judge
00:04:58in season
00:04:59two but the question is going to be for me as if can he control his level of energy for
00:05:0624 straight
00:05:07hours i mean i think everybody who has ever watched me they know that i have a lot of energy
00:05:11and this is no problem the hours the 24 hours i'm not scared at all only thing that makes me
00:05:16nervous
00:05:17about this competition is that very first round the first challenge is gonna be brutal look at this
00:05:24place wow what's up hi guys what's up what's up oh look at this two chefs making a comeback she's
00:05:35back baby baby and he's back how you doing yeah michelle yeah i love michelle i love you these two
00:05:43came in in season one and two thought they're going to win the whole thing went home in the first
00:05:47hour
00:05:48it looks familiar but it also looks a little different
00:05:51i am a three times james beard nominee i am an iron chef winner first season i was eliminated the
00:05:59first round i lost against marcel and marcel ended up winning the whole entire season so i'm back again
00:06:06season three and um i'm taking this home i'm going to win this thing two very strong chefs that you
00:06:13and i
00:06:14both thought would make it far into the competition right got any tips for us yeah don't get knocked out
00:06:19i am back and i'm ready to go because i have never ever gotten knocked off in the first round
00:06:26this time i'm going to do better oh look at this back in a competing arena again oh my goodness
00:06:33oh look at
00:06:35this showed up leanne alex these are three favorites right like right here oh my god alex has been
00:06:43around i have eaten at his restaurants he's one of new york's most celebrated chefs yeah maybe america
00:06:50doesn't know but those other 23 chefs right now are like oh god the last culinary competition i did
00:06:58was iron chef in 2007 which i won i don't compete very often one because i'm busy actively cooking
00:07:06and running my restaurants and i also have a cute family in brooklyn that takes up a lot of my
00:07:10time
00:07:11choosing to compete on 24 and 24 it's scary but i think it's scary in a good way i mean
00:07:18leanne obviously
00:07:19leanne has been doing this for a long time at a high level i mean i remember her competing on
00:07:25iron
00:07:25chef and top chef and oh yeah she's a top chef as well you know she's been around and she's
00:07:30done
00:07:30well for a very long time showed us another one i know he's so good and he's you know obviously
00:07:39very
00:07:40technical chef japanese cuisine i love his food yeah you ready for this next 24 hours of craziness
00:07:46i think i think you caffeinate well i do but i'm gonna wait for a few hours that's my tactic
00:07:53oh that's
00:07:53pretty good that's some that's some pretty good zatar i've done top chef and that takes five weeks
00:07:59to make all right here we're all going for 24 hours straight this is crazy nobody in their right
00:08:04mind or wrong mind or any mind would ever work 24 hours straight but here we go there's the 24.
00:08:12that's it these 24 chefs have no idea what's about to come i haven't pulled it all nighter in a
00:08:17while guys
00:08:18look the chef world is small we all know each other i guarantee the 24 of them have picked the
00:08:25brains of everyone that has done this before and they have studied every episode they have everything
00:08:30we need it's up to us to make good food they think they know what's coming this season trust me
00:08:36they
00:08:37don't i don't see the speed stations oh yeah oh yeah you're right i i think it's totally different
00:08:45so what we think we know we don't know we don't know we've kicked each season off with the speed
00:08:49obstacle course but that's not what's about to happen oh my god what's happening is it like squid game
00:09:01well i think something's about to happen why the lights going out what is going on right now why is
00:09:07it black is this the first challenge like blind welcome to season three of 24 24. oh no is it
00:09:16time oh
00:09:17look the door is open oh my god it's very dramatic what is what what's happening oh this is the
00:09:27break
00:09:27oh wow okay is there food in there i smell a challenge
00:09:40oh guys there's a letter what did you find wow hello chefs the first two challenges are being set
00:09:50up behind those doors there's a cautious challenge and a bold challenge when the doors open you will get
00:09:56to choose which challenge you want to be a part of those who choose the cautious challenge will have
00:10:02a 75 chance of survival those who choose the bowl challenge will have a 50 chance of survival but with
00:10:09much 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
00:10:25stay here what will be your strategy i'm just going back and forth in my mind this is a tricky
00:10:31one
00:10:31there are 12 spots in each challenge and there are first come first served so think fast welcome to
00:10:38season 3 of 24 and 24. all right well let the games begin
00:10:46all right hold
00:11:03hello guys they say cautious can make you wimpy i think it makes us stronger not a doubt in my
00:11:11mind i am
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
00:11:17the boldest shuffy personalities like stew pack malarkey leanne like i don't want to compete against
00:11:25them right off the bat yeah this is a competition i came here to win and you have to be
00:11:33bold out the
00:11:33gate oh look at these amazing all right you guys look fantastic michael and esther walk in and you know
00:11:45i can see michael laughing at me i sat next to him when i judged it last year and i
00:11:49told him specifically
00:11:50do i will never do this no way this is too much and here i am chefs welcome season three
00:11:58of 24 and 24.
00:12:03there is one thing about all of you here you are either insanely talented or just insane
00:12:12of both both maybe a little bit of both one thing that we do know is you have signed up
00:12:19for
00:12:19the hardest cooking competition ever devised 24 chefs 24 challenges in 24 non-stop hours
00:12:31whichever chef is standing in the end will walk away with 100 000
00:12:41winning this competition uh would mean the world to me especially right now you know i'm in the
00:12:46process of 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
00:13:04have the 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
00:13:22so that means to be the last chef standing strategy is going to be more important than ever
00:13:29as 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
00:13:47because to be a successful chef you're constantly making difficult decisions now you've already made your
00:13:53first strategic call 12 of you decided to play cautious and 12 of you decided to be bold that's right
00:14:04now you're going to find out what that means okay
00:14:09if you chose the cautious challenge you need to create a one bite dish featuring a easy to cook protein
00:14:17you'll have a choice of chicken thighs shrimp or ground beef and you have a good amount of time to
00:14:24cook
00:14:2530 minutes you'll be battling solely for survival when it's over nine of you will be continuing and three
00:14:34of you will be clocking out
00:14:38now if you chose the bowl challenge here's what you've gotten yourself into
00:14:43the 12 of you will also have to make a one bite dish but your proteins will be more difficult
00:14:49to work with
00:14:51venison quail and frog legs
00:14:57dirty 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
00:15:26the half of you that make it through will not have to cook again this shift
00:15:34plus 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
00:15:48that ultimately you will want this time the golden knife comes with one big advantage in the next
00:15:55challenge it also comes with the biggest cash prize we have ever given out in one challenge 12 000
00:16:08so now that you guys know what's going on does anybody regret where they ended up
00:16:15no regrets
00:16:16no no regrets all right the frame where we are at here guys in about 30 minutes there's only going
00:16:22to be 15 of you left with that chance michael will say go and the people on bold will have
00:16:30to sit tight
00:16:30for six minutes until going all right everybody take a look at the clock we're going to reset the 24
00:16:38-hour
00:16:38clock to zero when i say go the clock starts and it will not stop until this 24-hour marathon
00:16:47is over
00:16:49your 24 hours starts
00:16:57now
00:17:05oh god we're killing each other first down
00:17:12what do they have left all right so we have shrimp ground beef and chicken thighs chicken thighs one bite
00:17:28so i'm very glad that i took the cautious side because i don't know any of those proteins going into
00:17:34the first cook i want to play it safe i'm looking at this first cook as a warm-up i
00:17:38want to get to
00:17:39know the pantry get to know the kitchen and just kind of get a little bit of the wiggly nerves
00:17:44out i don't
00:17:45frequently cook shrimp um so i'm a little bit nervous but for this challenge i was more excited
00:17:50about shrimp as a one bite situation i'm gonna make a holla shrimp toast i got a lot of inspiration
00:17:58from heritage my mom is jewish and my dad is chinese and it's pretty simple to make but it packs
00:18:05a
00:18:05lot of flavor your hair looks really good here okay sorry in this competition i'd like to represent
00:18:13home cooks i wear it as a badge of honor and i want to bring it oh so good to
00:18:19see you here
00:18:20so good to see you how's it going you know just started my 24 hours so okay starting slow it's
00:18:26the
00:18:26japanese in me i saw your outfit today i know you're gonna be like the silent killer you know that's
00:18:31that's kind of the whole vibe right yeah landing with cautious i went to the first table i saw
00:18:37that's literally all it was
00:18:39what are you making uh i'm doing a good old japanese hanbago and i'm doing a little wafu
00:18:45dressing grated daikon shiso my style of cooking is classic japanese with a pacific northwest twist
00:18:53this competition is different than any other competition i've done i'm genuinely here because
00:18:58i want to know if i can pull off 24 hours it seems like a crazy challenge and i like
00:19:03a little crazy in
00:19:04my life when i was 18 i moved to japan with a duffel bag to go work in a mission
00:19:08star restaurant
00:19:09helping my first fine dining restaurant when i was 25 and that's how i live my life and making a
00:19:15little
00:19:15one biter but i want to make it a little bit more elevated so i'm gonna add some pickled shallots
00:19:19and
00:19:19some fried shallots on top cook what you know right 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 arugola
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 say that they are the best lovers i think i should i should ask to my wife this
00:19:56i'm going to win 24 because if i go back home and i don't win yesterday was my wife birthday
00:20:03she's gonna kick my ass out of the house amazing for real for real
00:20:14so 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 gonna 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
00:20:52six of them are going home i'm no dummy but i'm starting to feel stressed because this competition
00:20:57is much different 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
00:21:13she made a meatball she made a captain oh my gosh meatball yeah like i wonder if she goes back
00:21:18i wonder like she's gonna make a meatball again no you know like redemption
00:21:23because i'm going redemption round i am making the same thing because i think it was a great bite
00:21:28and i'm going right back for it i chose ground beef because the dish that sent me home last year
00:21:34was a
00:21:35greek meatball a beautiful greek meatball by the way so the dish i'm going to do this year is a
00:21:40greek
00:21:41meatball this time it's not going to dry out the outside of the meatball is so beautifully crisp but for
00:21:48me i just think the inside of the meatball is a little dry to me bread and milk in a
00:21:55meatball helps keep
00:21:56it really light it would mean a lot to take home a win or to make it really far because
00:22:03it's it's been
00:22:04with me for the last year it's been usually for a while has it really been yes can i get
00:22:12this
00:22:13vitamix out of here yes yes yes i'm here to take home this grand prize money to help me and
00:22:19my family
00:22:19we have medical expenses i'm striving to create a better life for my daughter and give her everything
00:22:25she deserves so i'm choosing cautious because i think that's the smartest strategy for the long
00:22:31game i don't have anything to prove here by going bold right off the bat what's your plan um i
00:22:38thought
00:22:38a perfect first bite would be a shrimp tostada i'm gonna do a nice avocado crema a little bit of
00:22:44a
00:22:44fresh slaw on top just keep it simple and delicious i am going to make a quick pickle what you
00:22:53making over
00:22:53here i am playing on tex-mex i got a little jerk shrimp tostada with crispy plantains avocado crema
00:23:02and a quick pickle okay lots of different flavors going on it's representative of one where i come
00:23:07from in my heart which is jamaica 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 can't hear to represent for the sports world and i'm really looking forward to showing not just
00:23:25the other competitors but also the world what it is that we do hello chef how are you good to
00:23:32meet
00:23:33you how's it going oh it's going well i hope well i know that you're a seasoned olympian so a
00:23:40seasoned
00:23:40athlete so how does that play into this game right now um i think that this is my training round
00:23:45i do
00:23:46need to to you know to find my yeah find my legs competing is in my blood i am a
00:23:52former track
00:23:53athlete i'm an olympian and i am a freelance chef currently where's your protein um my protein is
00:24:01shrimp coconut yeah curry coconut curry yeah well best of luck thank you any panko breadcrumbs we have
00:24:10panko i've always been competitive it's not just competing in the kitchen i'm also a competitive
00:24:15gamer i specialize in fighting games i'm not the typical person that'll walk up and try to attack
00:24:19you i'm more of the step back let you attack me and i'll counter i'm doing a japanese katsu slider
00:24:26i chose chicken for my protein sliders are usually fun so a simple one bite slider but it's gonna have
00:24:32a lot of flavor i'm gonna do whatever it takes to win for my family my wife and i have
00:24:37three kids
00:24:37the cool part about it is my son cameron he's actually a food network baby uh the first three shows
00:24:42that i won they were chopped a vegan competition called it's complicated and cutthroat kitchen
00:24:48we use the prize money to start the process for ibf so i want to get cameron here and now
00:24:54i'm gonna
00:24:54win again to take care of cameron how are you doing i am doing well whenever you make it over
00:24:59there hey
00:25:00chef how are you how's it going smells really good here thank you cinnamon onions mustard oil cardamom
00:25:06we're gonna make a bengali beef tostada a single one biter the style of food that i make is quite
00:25:11unique i'm from the midwest and as a first generation bengali american my mom's food is near and dear to
00:25:17me
00:25:17i've been nominated twice for james beard award i have beaten bobby flake i have built two restaurants
00:25:23i'm ready for this and how do you feel about the cautious challenge i am happy you know i think
00:25:28being here was a big enough risk as it is so uh i will play it practice until i get
00:25:32to the middle
00:25:33one day at a time you got it or one hour yeah it's a different one minute at a time
00:25:38you got it
00:25:38all right bold chefs about two minutes you have two minutes till you start you should have something
00:25:43pretty formulated in your head by 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
00:25:56my 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 here
00:26:13it's the fastest sambal i've ever made in my life i'm making a fried chicken bite with coconut garlic
00:26:18gravy and a chili lime coconut sambal on top i'm sri lankan i'm southern i'm going for the fried
00:26:25chicken on the first challenge oh you're killing me bro are you okay i'll be all right i'm always all
00:26:30right a little bit of hoisin we're just gonna get a little quick marinade on the chicken being a pastry
00:26:36chef in a more savory competition is actually an advantage pastry is creativity within the confines
00:26:43of science like knowing what i can and can't accomplish in a short amount of time how to build
00:26:48as much flavor as possible without it all breaking apart say banh mi tostada chicken thighs a crispy
00:26:56rice paper cracker pickled veg there's a lot of jitters it's the first challenge of this competition
00:27:04it's the first time in this kitchen i'm so grateful my body like literally put me into the cautious
00:27:11station 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
00:27:37all right bold chefs go
00:27:51got to be athletic in here i can't run that fast anymore
00:28:03what made you come back to this crazy world because i haven't won one yet all right there
00:28:08you go i love it keep going baby 20 years in the making keep going keep going i consider myself
00:28:13an
00:28:14og competitor it was on the first season of top chef back in 2005. i have been in enough of
00:28:20these
00:28:21competitions and come close but not quite do you have venison also i'm doing a venison uh 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 it's my family it's my ohana i've been around the industry for 30 years it's like i need
00:28:56to validate to the world that yeah hey it's leanne wong and you know what she has game
00:29:05all right what are you so you feeling bold you got i see you got the venison diced up what
00:29:10are we
00:29:10making uh we're gonna make a vietnamese inspired tartare i cooked a lot of southeast asian food so
00:29:15this naturally right i grew up in a small town called kalihi on oahu i worked at the best restaurants
00:29:23in hawaii before i moved to new york city it's actually insane that this is my first competition
00:29:29and chef leanne wong is cooking next to me she's done a lot of competitions you know we both cook
00:29:36with hawaii flavors like it helps me push myself i see you know where i want to go so what
00:29:43made you
00:29:43choose bold um i don't know my instincts my guts just went there this is my first competition oh all
00:29:50right
00:29:50welcome to the world of crazy yeah i don't know why come on how's it going over there chef feeling
00:30:00very good nice i love to hear it i love venison oh you're a venison man i do cook a
00:30:07lot with venison
00:30:09not a lot of one bite stuff but i definitely cook a lot with venison
00:30:13i knew 100 i was going to go with bold because i would consider myself probably one of the most
00:30:18adventurous people that you know i'm a bow hunter so i spend lots of times in the mountains i love
00:30:25extreme sports and i cook a lot of wild game and wrote the first nationally internationally published
00:30:32armenian cookbook got a bunch of awards write-ups in the new york times l.a times so i got
00:30:38this one in
00:30:39the bag i'm making a cumin crusted venison crostini with pepper paste sauce and a garlic lebanine
00:30:46chef what do you get a chance what do you make i'm making a venison tartare toast really elegant
00:30:53with some trout roll caviar on focaccia with lots of big asian flavors you know brian malarkey
00:31:00shenanigans 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
00:31:29to go to high schools and speak to the future generations of the greatness and what you can do with
00:31:36culinary arts and it's something that is so fulfilling if you find exactly what you're
00:31:40looking for in life it is not work it is magic i just have to get through this round because
00:31:46six
00:31:47of this group are going to be gone right where'd my venison tartare you lost your tartare oh you
00:31:52didn't put it in the oven did you oh it's on my garlic i got it okay he found it
00:31:58whoo old men you know the minds on the minds going you know first thing to go get it together
00:32:05the one no one else would take frogs likes i do consider myself a rule breaker if you were to
00:32:11look
00:32:12at my resume it makes no sense whatsoever i've been a pastry chef in three michelin star restaurants
00:32:18and i also sling tacos out of a dive bar and everything in between i'm going to make an unusual
00:32:25tempura based on mexican corn masa in life i've always taken the bold path masa tempura is something
00:32:32that represents me as a chef it has mexican roots but it's also innovative i belong in this competition
00:32:40because i love a challenge i thrive on adversity i have a little bit of a chip on my shoulder
00:32:45i think
00:32:46it's a good chip i think it's a healthy chip masa tempura is done frog leg is boned and frenched
00:32:52and we're going to hope for the best i'm thinking i'm going to do a little bit of a quail
00:32:56curry
00:32:56situation so i actually grew up eating a lot of quails in pakistan and so it feels like it was
00:33:02calling my name and that's why i picked it i'm making oven roasted quail garlic and herb lebanee with
00:33:09pickled shallots i didn't really get into the culinary space till 2020. i was pregnant with my first child
00:33:16and not being able to have like nourishing broths that i grew up drinking i was just making them at
00:33:23home and like everybody else during the pandemic i was also posting it online so quickly those videos
00:33:29of me making food broth went viral and i started my business i think it definitely went 24 and 24.
00:33:36i've
00:33:37had long nights i've been you know a team of one so i know what it takes to make sure
00:33:43that you get to the
00:33:49end goals i feel like the frog in the baguette is as french and the duck fat and the truffle
00:33:55if i cannot
00:33:56be more french than that that i don't know i grew up in paris france like any parisian my love
00:34:03language
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
00:34:25fig and caramelized and dive 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
00:34:48for this challenge i'm going to be making quail and andouille gumbo
00:34:52gumbo is a very very bold dish to do in 24 minutes i 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 telling a little bit of my my grandma was 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 may know me from uh the show called below
00:35:41deck i am a yacht chef in palm beach and miami on a yacht if you miss one ingredient guess
00:35:47what you
00:35:47screwed because there is no way to get it oh maybe sometime you can call a helicopter and bring some
00:35:53caviar 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 gati 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 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 it's amazing i have
00:36:42some idea i mean let me tell you something i don't really know what i'm doing but i'm going to
00:36:46make the
00:36:46magic happen i don't have any plan i have nothing i just like to improvise well the good news is
00:36:53is
00:36:53you have 12 minutes to figure it out love and passion love and passion all right all right guys so
00:37:01this is good we have some really heavy hitters on the bold side um some great chefs a lot of
00:37:06people
00:37:06that i think everyone at home knows and some that are like serious hitters that maybe not everybody at
00:37:12home knows yet like alex i've known alex for a long time he is a superstar chef he came from
00:37:19the pastry
00:37:19world he worked at uh cleo alenia wd50 then opened his own place doing really like beautiful mexican
00:37:27food now he hasn't done a ton of competition so let's see how he reacts to that then we have
00:37:33some
00:37:33competition veterans over here like brian malarkey and leanne and i mean so they have been around the
00:37:40block with this so in theory they should be used to this environment but let's face it there is no
00:37:46environment like 24. i'm gonna make a quail nugget with mole rojo uh mole that's what i do on a
00:37:56daily
00:37:56dishes i 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 i'm complex i'm difficult i'm
00:38:12spicy i'm sweet i'm bitter i am a mole pretty much guajillo achiote 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
00:38:30i'm ready to be that one you're making a quick mole girl yes we bring a mango out hell yeah
00:38:39i call
00:38:39myself a dancing chef and i'm bringing here because i'm gonna keep on singing that music in my head
00:38:43to keep me focused one of my passions one thing besides cooking is what i love i love dancing when
00:38:49i'm in the kitchen the music's definitely on like afro beats we might be like yo and the house music
00:38:55we're
00:38:55like up up up up and then i might throw some ed sheeran in there castles over the hill that
00:39:01is my
00:39:02get up song so i picked the frog leg flavors i'm gonna go italian i'm going back to when i
00:39:08own the
00:39:09fruit truck and i have fruit uh frog looks as a special stressing the clock out right now after this
00:39:14event you know uh gets my nerves going but this is what we're here for right do or die let's
00:39:19rock and roll
00:39:22oh my god michael is starting on the coffee already i think he's on his like six cup yeah
00:39:29why is everyone so just leave me my coffee me and my coffee habits alone
00:39:34i can't get it to work so i'm actually drinking water right now i've never seen that i drink a
00:39:39ton
00:39:39of water i have to i drink so much coffee i have to oh you balance it out how is
00:39:44the bold chefs good
00:39:46a lot of interesting stuff several different things with frog legs which i think could be cool i mean
00:39:51we got some medicine tartars thing that you would expect four minutes
00:40:05that is a citrus eel 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 churning there is
00:40:18one single goal and that is to win so you know i'm going all in i'm all in malarkey i'm
00:40:24not gonna lie
00:40:25that 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
00:40:41able to sleep all right you guys we have two minutes to go two minutes to go oh my god
00:40:48how does this time
00:40:49go so fast two minutes left baby heard oh yeah heard one battle at a time in two minutes nine
00:40:56of these
00:40:57chefs 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
00:41:14there's nothing dry about that people five four three two one hands up
00:41:29oh that was a good one that was a good one joey yes here come here let me feed you
00:41:34that oh what is
00:41:36a little greek meatball and it is not dry you went with the meatball again i did same day it's
00:41:40good
00:41:40right don't listen all right chefs those were two hotly contested battles um so congratulations for
00:41:48getting through them and now for the not so fun part we're gonna find out which nine chefs are clocking
00:41:56out
00:41:59but this season we're going to be doing it a little bit different what what
00:42:06like 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 may the cards fall in my favor or not we'll see
00:43:01it's up to the secret judge that we had no idea who he is
00:43:08way to go everybody
00:43:12first one is out of the way
00:43:16it's the first and only time that we are all together in don't be nervous really how'd it go
00:43:26all 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 cooking
00:43:38competitions both behind the stove and behind the judging table here is renowned restaurateur and
00:43:45culinary legend jet tila
00:43:50what is going on where are the chefs we sent them all home yeah we sent them home chef chefs
00:43:56if you're
00:43:57back there nice to see you
00:44:01i like getting the back yeah i know i love jet tila but holy buckets i have never
00:44:07had him judge my food so i am nervous hi chef welcome welcome good to see you guys it's weird
00:44:14that there's no one here i can hear them but i can't see anything all right i know this is
00:44:20crazy
00:44:20it's our first 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 chefs
00:44:47are in
00:44:48the break room okay they are watching and listening um so they will hear everything that you're saying
00:44:53about 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
00:45:10it would really be nice to just last i'm here for 100 grand
00:45:30wow meatballs well formed we've got the yogurt i've got i've got herbaceousness there but it needs
00:45:36more salt especially with all those greek flavors all right okay okay all right i have to get through
00:45:46this first round i mean i'm not leaving right this one's cassino mediterranean with bolognese
00:45:53amurdo 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
00:46:29okay this is fried chicken bite with coconut garlic sauce and chili lime coconut
00:46:36the fried chicken is white it's crispy the chicken is moist but it's pretty under seasoned under okay pan
00:46:48roasted chicken thigh with a thai chili lime and cilantro citrus relish it's a lot of
00:46:56chicken thighs spot on it's crispy this sauce man it's kind of like this thai yum dressing great dish
00:47:03technically executed very well so i went a little outside the box okay my strategy totally paid off
00:47:11jerk shrimp tostada avocado crema and fresh tomato no you're supposed to eat the whole thing in your
00:47:17mouth big latin vibes this chef did a great job of cooking the shrimp and seasoning the shrimp creaminess
00:47:23is great i needed one more element that was starchy give you a place to go with all this acid
00:47:30and
00:47:31creaminess i'll take it all right okay plantain and shrimp dumpling plantain crisps coconut curry mango relish
00:47:45this is fun the dumpling is perfect seasoned well christian on the outside problem with this one is
00:47:50it's missing acid it's missing acid to balance the plate out
00:47:54i need that too
00:47:57wasu hamburger ponzu daikon shiso
00:48:02really creative way to use beef essentially if you break it down into meatball but when you add touches
00:48:08of shiso and daikon it lightens the dish up it really elevates the style it's one of the smarter dishes
00:48:14so far
00:48:15all right all right shrimp tostada avocado mousse and slaw this is a gorgeous bite let's see how it
00:48:26shrimp is cooked perfectly it's so 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 bright
00:48:40bright 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
00:49:34i 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 and brief like the pickles you guys see the pickled veg and stuff like that jet has eaten
00:50:05a lot
00:50:06of my desserts and i'm actually excited for jet to try my food my food my food food delicious the
00:50:14cook on
00:50:14the chicken 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
00:50:37all right jet 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
00:50:56all right you guys with that side cut the feet oh what is this the sopranos yo ah i go
00:51:06out for greek
00:51:07meatballs square a lot of shafts were critiqued for their seasoning and that wasn't one of mine
00:51:13so i'm just hoping and praying that i don't go home all right jet they cannot hear us back there
00:51:19okay um do you know your bottom three i i know my bottom three all right hang on to the
00:51:26bottom
00:51:26three till later what because next up is the bowl challenge wow i thought i could just get it over
00:51:32with
00:51:32no bold bold in the front good luck guys all right have so much fun good luck everyone everyone
00:51:39everyone everyone taking a risk i like the risk also there's 12k at stake guys that's not a small
00:51:48amount of money all right everybody turn the feed back on please food now well half of us are going
00:51:56home right now i'm freaking out i'm not ready to go home right now should i have played the cautious
00:52:02route like what did i do all right so first dish
00:52:13all right all right so jet these chefs had 24 minutes still one bite but a little trickier protein
00:52:21okay their uh choices were quail venison and frog legs oh wow all game kind of right up my alley
00:52:28and so
00:52:28unlike the cautious challenge this time you're choosing the bottom half no no no so this time
00:52:36six chefs go home but here's a little kicker here your last assignment is to choose the best dish out
00:52:42of these 12 yeah and that chef's not only going to get the golden knife but they're also going to
00:52:48get
00:52:4812 000 cash wow these chefs took the high risk yeah right they took the bigger risk but there's
00:52:55more reward okay all 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
00:53:20i 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 frog 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
00:54:07au cheval because i don't know sorry wow it's so big
00:54:11what's that everyone knows i carry my own dinner knife guys i'm sorry this is not one bite
00:54:20this is not two bites not four bites it's kind of an appetizer
00:54:25oh oh my god i love
00:54:29the accoutrement here i really love the egg cooked perfectly creamy i love the fig
00:54:34the problem is it all kind of covers the frog the frog is supposed to be the star
00:54:42oh okay vietnamese venison tartare with noc mom 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 mom bright
00:55:03notes of fish sauce and lime paired with the herbs of the mint it's very precious it's well thought out
00:55:08not the best to look at but one of the best to eat
00:55:17okay field and stream venison tartare trout roe garlic chili shoyu citrus aioli
00:55:28there's so much technique and refinement here it seems the chef is very accomplished i do taste
00:55:35the venison it's a nice treatment of the venison very nice fish
00:55:41yes yes yes i am so confident i am in the top six of this group already i think i
00:55:47might have a
00:55:47really good chance of this twelve thousand dollars cumin crusted venison crostini with pepper paste sauce
00:55:53and garlic labneh
00:55:59i love all the flavors here there's cumin the spice the salt level this is where venison
00:56:08is balanced it's the star of this dish let's go it's not the most gorgeous presentation i think
00:56:16the venison was a little haphazard
00:56:21another chef with nice penmanship here we go southeast asian venison tartare crispy rice cracker
00:56:29i love the plate up here the sauce the creaminess i don't know if it's mustard or crème fraîche or
00:56:33something but it balances the tartare there's a little bit of heat there it's really it's a
00:56:38precious dish i like this a lot but fries favor is weird here because it's oily there's no seasoning
00:56:46on it i should have put it together all right we have oven baked quail with garlic and herb labneh
00:56:52and
00:56:53pickled shallot it's not a bite this is not a bite it's just it's an adorable knife
00:57:00it'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 with grilled baguette and marinated tomatoes
00:57:31it's the smallest gumbo i've ever seen come on there you go
00:57:37i'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 glazed flambé pastis caramelized onion and gruyere
00:58:05they're very well cooked i didn't want to 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
00:58:19that is way undercooked that's 24 minute bro next up frog leg in masa tempura wow with mexican tartar sauce
00:58:32you can hear it you can hear it that's the best cooked frog legs on the table so far
00:58:40tartar sauce really smart as well so overall really great dish
00:58:47all right your final dish spicy venison tartar yuke style cucumber green apple kimchi aioli and fried rice
00:58:57yuke is normally like a korean style beef tartar it's like sweet and savory wow
00:59:03sorry that gives it away doesn't it hmm i should say
00:59:07the venison's treated well it's cut perfectly for this just to play on textures right the crispy rice
00:59:14the apple which gives sweetness and acidity big faux pas here is salt
00:59:20you did not salt this enough for all the richness you have here but this is a tartar that i'll
00:59:28be
00:59:28stealing in terms of technique this i thought i over salt it to me lack of salt is always a
00:59:36slightly
00:59:37better faux pas than too much salt oh this is where i'm really stuck i feel like it's anyone's game
00:59:57right now you think you know two three oh and there's gonna be one or two dishes where like
01:00:02i'm splitting hairs this is why it's hard
01:00:10chefs we'll start by revealing the results of the cautious challenge and remember three of you will
01:00:17be clocking out those of you who are safe get to keep cooking in the shift but you are not
01:00:25going to the
01:00:25break room according to jet the safe chefs are christina
01:00:37i am definitely a competitive person the first challenge is always getting the jitters out so
01:00:43let's go joe you're safe yeah joe flex avachar
01:00:53congratulations molly you're safe hi molly i had two goals coming into this competition cook food that
01:01:00i'm proud of and that represents me and make it past the first round so i'm shocked and relieved dawn
01:01:07you're
01:01:10safe zach you're safe goal accomplished not eliminated first sweet maybe i can take my first
01:01:19nap of the day oh i think i'm going home and that means between michelle antonello chris and sam
01:01:30three of you will be clocking out the last safe chef from the cautious challenge is
01:01:39michelle
01:01:44thank you feels really good to make it through the first challenge and past the jitters of what
01:01:50happened last year because i swear to god if i lost i would have fell on the floor held one
01:01:55of
01:01:55the tables and said i'm not leaving sorry chef chris antonello sam it's your turn to clock out
01:02:04exiting the first round in any competition sucks and this is the first time i'm experiencing it
01:02:10i've always been a finalist i've always been a winner that i just win but sometimes losing is
01:02:16necessary because it will make you grow as a person thank you so much for being here chefs
01:02:21great cooking all right everyone for the bold chefs this is a lot tougher because half of you are going
01:02:29home
01:02:34so the first chef that is safe is
01:02:41chef leanne wong
01:02:47i had a 50 50 shot of staying i'm incredibly grateful you were free to the second shift
01:02:53yes all right now for the part of this that i hate the first chef that is clocking out is
01:03:03chef monique
01:03:08sorry chef
01:03:10sorry chef great job
01:03:13the next chef who is safe chef malarkey
01:03:20i'm just feeling good and now i'm going to kind of just kind of settle in
01:03:24and the next chef going home is chef anthony
01:03:34love you guys the next chef who is safe is
01:03:40chef tramell
01:03:48the next chef clocking out is chef mariam
01:03:57the next chef who is safe chef alex
01:04:04i love you guys
01:04:16this was a fun one
01:04:19the next chef that is safe
01:04:23chef robin
01:04:25chef robin
01:04:33the next chef who is clocking out is
01:04:37chef maria
01:04:44i'm shocked i don't know how to take it in
01:04:48not yet
01:04:52i wouldn't change anything
01:04:55damn maria's a heavy hitter thank you guys brutal it hurts stings
01:05:01that's life it is what it is the universe has something else for me i know it
01:05:08i don't know what it is
01:05:09chef viette and chef aro
01:05:11one of you is going to be safe
01:05:13and the other unfortunately will be clocking out
01:05:18the anxiety and the fear is overwhelming i have to make it past round one the chef who is clocking
01:05:25out is
01:05:30chef aro
01:05:33good job
01:05:34good job
01:05:34sorry chef
01:05:35good job
01:05:36thank you guys for the opportunity
01:05:37good job chef
01:05:41nice work bold
01:05:44nice job chef
01:05:46i'm very curious as to how two of you feel viette and michelle how are you feeling oh
01:05:52whoo i feel awesome a little bit of redemption right there
01:05:56you made it made it to the second round baby
01:05:59you made it
01:06:01so to the remaining bold chefs congratulations all six of you are guaranteed a spot and shift two
01:06:09and one of you is about to win the golden knife and twelve thousand dollars
01:06:13the top two dishes were cooked by malarkey and alex
01:06:21wow nice work the golden knife
01:06:28and twelve thousand dollars goes to congratulations chef alex
01:06:3712 000 right out of the gate feels great i won i have the golden knife i set the tone
01:06:42winning this is a huge relief i told him alex that you were a chef to watch out for and
01:06:47congratulations
01:06:50new regime
01:06:54right off the bat and i knew this walking into the arena alex stupac becomes the one to beat
01:07:03alex this is your first competition show right in a long time in a long
01:07:08time my last one was when you were being introduced as an iron chef in 2007
01:07:13it was your first day
01:07:17oh shut up congratulations chef and you guys congratulations to all of you great 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
01:07:34and alex you now have a very big choice to make oh boy but first the other five bold chefs
01:07:41congratulations you can head to the breakthrough
01:07:44good luck guys we will see you all in shift two
01:07:47good job you guys have a nice rest
01:07:50oh my gosh
01:07:51chefs chefs
01:07:52who oh dude that was bring it in bring it in
01:07:55so close the doors that was like the most intense
01:07:59that i've ever felt in like cooking tv man
01:08:03all right good news for cautious chefs you survived yay
01:08:07the bad news is you are not yet in shift two we have one more challenge to go
01:08:14and you are all at risk for elimination all right alex is the golden knife holder
01:08:20you now get to choose two chefs from that side of the room
01:08:24and send them into a sudden death head-to-head battle for elimination
01:08:31head-to-head battle
01:08:32head-to-head getting the golden knife first and pitting two chefs against each other
01:08:39i'm setting a tone of seriousness i am not here to make celebrity chef friends
01:08:43he's choosing them who goes head-to-head everyone's scared
01:08:49i'm feeling good hello chef
01:08:58alex who are the two chefs you choose give me two names
01:09:02different chefs have used this golden knife differently in the past and did not use it
01:09:07strategically i'm not going to do that which two chefs do you choose to be cooking for elimination
01:09:13i'm trying to size everyone up you have chefs who do tv competitions all the time so those ones
01:09:19make me nervous zack and soda we chef zack and soda wow vicious two powerhouses like alex is not
01:09:32sparing anyone right now alex why did you select zack and soda i'm scared of both of them it's very
01:09:40good reason so that is using the golden knife to your advantage and there's nothing wrong with that
01:09:44zack is the only other pastry chef in the room other than me if he goes home that's one less
01:09:49person in line for the ice cream machine let's do it chef no shoda i don't know him but this
01:09:56guy
01:09:57is serious if i make it to the end he could be one of the people that i go against
01:10:00whether zack wins
01:10:02or shoda wins someone i don't want to be here is going home oh man okay it's a brilliant strategy
01:10:10i'm honestly flattered that it's me and terrified this is like the first big battle against a giant
01:10:18shoda is who i would actually never want to compete against i get it alex i don't like you right
01:10:25now in
01:10:25this moment but i respect you i'll see you i know zach he's a great chef and i have a
01:10:32lot of competition
01:10:32experience under my belt i have some wins so i'm here to get it zach shoda and alex you guys
01:10:38can hang
01:10:38out everyone else head to the break room wow yes baby all right props team could you bring out the
01:10:48table
01:10:53okay chefs so on this table are six challenging ingredients we have durian ghost peppers white
01:10:59chocolate chips liquid smoke to legio cheese and creme de menthe you have 30 minutes to incorporate
01:11:06three of them prominently in a bowl the way you split up the ingredients is going to be through a
01:11:12draft which obviously is all about strategy alex you get to choose who picks first and then you
01:11:23could head back to the break room zach goes first alex congratulations on the golden knife in your 12 000.
01:11:29you could go chill for a little bit good luck guys thank you good luck i feel a little guilty
01:11:34about
01:11:34this but mostly i'm focused on trying to predict what curveballs are going to be next
01:11:42easy good job man thank you thank you thank you zach you have first pick what are you choosing
01:11:53to legio all right my strategy here is to give myself options to go savory or sweet with the first
01:12:00pick i thought you were gonna go with the white chocolate no to legio it it's it's funky it does
01:12:07deliver umami to kind of enhance the savory dish or give some contrast to a dessert chef showed up you're
01:12:14up
01:12:17i've never cooked with any of these ingredients go with the liquid smoke liquid smoke oh okay it's a
01:12:24good one but i know liquid smoke is going to be easy to incorporate into a dish to make it
01:12:29prominent
01:12:29zach your pick ghost pepper my strategy is contrast you have the salty funk from the cheese and the heat
01:12:37from the ghost pepper chef showed up i don't use any of these in japanese cuisine oh the durian i
01:12:46don't
01:12:46know it's a fruit i should be able to figure out something with it come to papa white chocolate chips
01:12:54what is this that means what is this take a very large gulp of it yeah it's turbo mint turbo
01:13:03mint durian
01:13:04liquid smoked sashimi done it's weirdly minty in all the weird minty ways i don't think i want it
01:13:12we'll figure it out all right chefs the good news is you could use any other ingredient in the pantry
01:13:17now that being said you can't completely bury the flavors of the ingredients you chose
01:13:23and this battles for elimination
01:13:29chefs good luck your time starts now
01:13:33good luck chefs oh my god it's brutal well well well oh boy these are two chefs that i thought
01:13:39would make it very far to the competition right i mean shoda i love his food super talented but the
01:13:45three ingredients i didn't want he got all three damn you alex how is he gonna make a composed dish
01:13:51how do you open this up this is gonna be a hard challenge this is my first time cooking durian
01:13:56this is an interesting ingredient i've never worked with durian in my life just go with it right durian
01:14:02is a fruit that's got a nice stank to it is all i can say going up against zach i
01:14:07gotta roll my sleeves
01:14:08up and cook something i'm really good at cooking japanese food so i'm gonna make dorian soba noodle
01:14:13the durian is gonna go into the broth base with kombu and bonito flakes let's see if that's gonna work
01:14:19for
01:14:20us i'm also gonna use the durian as a chashu base with soy sauce sugar and a bunch of liquid
01:14:26smoke so
01:14:27it's got that smoky meat effect durian chashu who would have thought i would ever do anything like this
01:14:33what do you know about chef zach i mean think of it this way chef alex has been pastry chef
01:14:40at some of
01:14:40the greatest restaurants in the world right and he was afraid of zach's pastry skills i think i have to
01:14:46go
01:14:46in my wheelhouse and make a dessert if i'm going to beat shota i'm going to use my expertise i'm
01:14:53going to do a taleggio ice cream with roasted white chocolate and ghost pepper caramel dessert is all
01:15:00about balance you're in a constant battle with sugar the way you take it on is with acid with salt
01:15:06with
01:15:06savory elements i mean showed is a beast if i didn't have ingredients that could work in a dessert i
01:15:11would
01:15:11be a lot more terrified i feel awful i've known jack forever i hope you don't feel that awful what
01:15:19he'll be fine he'll be fine i better hang on to this or it's gonna bite me in the ass
01:15:24making ice
01:15:25cream right now with cheese is risky you 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 stay that's a technical term by the way
01:15:35like
01:15:35i'm not saying ugly like it is busted as in it is busted up but it's also busted we got
01:15:41an ice cream
01:15:42going with taleggio which should be a little funky cheese flavor high risk hopefully high reward we'll
01:15:50see all right ice cream is in the machine all right chefs you have 15 minutes left in this competition
01:15:57and only 21 hours to go to see who's going to be the watch chef standard
01:16:02how's it tasting it tastes like durian no it's good it's good it's got to be there but i think
01:16:07that's already the right balance and i don't want it to come out more i actually pulled back on the
01:16:11durian quite a bit with the dashi part just because it was too funky already i'm gonna add some vanilla
01:16:17clams a lot of umami into it so it really not masks it but try to balance it out you
01:16:23gotta really like
01:16:24durian this uh this is an interesting dish not gonna lie how are you feeling bud you know ingredients all
01:16:29i've never worked with what are you making kind of a hot noodle dish liquid smoke's gonna go in the
01:16:33broth and then i'm gonna do a little herb salad on top and instead of using mint i'm gonna do
01:16:38creme
01:16:38dressing i like it i mean there's some creative stuff going on which i love getting there slowly but
01:16:44surely i'm gonna drop my noodles in right now chefs 10 minutes to go hi how annoying would it be
01:16:51to be
01:16:51cooking out here when there's 13 other chefs chilling in the break room right apple slice sure thank you
01:17:01just cutting the ghost pepper right now to add into my cream for my caramel heat with the cheese
01:17:06will be very nice you know a little goes a long way with the ghost pepper ghost pepper and caramel
01:17:11sweet smoky spicy i came here to make it to shift eight i came here to win a hundred thousand
01:17:18dollars
01:17:18all right it needs to be perfect make a little crumble have some marcona almonds i'm just gonna add
01:17:25this to my white chocolate great texture salty nutty crunchy yes i can't believe that one of these
01:17:32two is gonna go home i can't believe it either all right guys you got two minutes i'm here to
01:17:37showcase
01:17:37japanese cuisine full in that's my goal and that's what i'm here to represent is that enough liquid smoke
01:17:42let's just add a little tiny bit more i pull my ice cream the texture is beautiful i actually like
01:17:50the
01:17:50ice cream a lot more than i thought i would i mean that's perfect for me hopefully the judges think
01:17:55it's perfect too i think the ghost pepper balance is really excellent in here three two one hands up
01:18:03guys great job chefs all right so zach show you can bring your dish up front i've never lost on
01:18:10episode
01:18:11one before so i have that fear as i go to the judges table i feel good technically about what
01:18:17i made
01:18:17the great unknown is my good friend shoda who undoubtedly made something incredibly
01:18:22delicious in that bowl perfect thanks guys you can go to the back it's such a hard competition
01:18:27from the get-go why did we have to do this oh my god you guys that was a hard
01:18:32challenge dude
01:18:35stay back i'm sorry give me that knife i'm sorry okay let's get jet out here please and also let's
01:18:43turn
01:18:43on the feed should we peel the targets off of our backs no the targets right like jet the final
01:18:50strategy challenge was a 30-minute showdown between two chefs okay this first chef had to use liquid
01:18:58smoke durian and creme de menthe okay wow that's crazy this dish is durian soba i'm scared to taste this
01:19:13i love this broth the broth is the star of the show here but i've known durian my whole life
01:19:20i taste almost zero durian oh shit liquid smoke i think is the most predominant flavor i'm getting
01:19:27in here creme de menthe i'm not tasting much of that either damn this next chef had to make a
01:19:35dish
01:19:36using telegio ghost pepper and white chocolate chips wow wild pomegranate swirl telegio ice cream
01:19:46with roasted white chocolate marcona almond crunch and ghost pepper caramel wow
01:19:57wow the telegio is absolutely present but that funk or the fermentation it is almost a little too
01:20:07present oh come on ice cream consistency and texture is fantastic it's silky caramel is delicious but i'm
01:20:15struggling to find heat from a one to ten spice this is a 1.5 these were six really tough
01:20:22ingredients
01:20:23as you know yeah there's things i love about both dishes but it comes down to the strategy of how
01:20:28well you use them versus how well does the dish taste overall right so jet do you have a winner
01:20:34i do all
01:20:35right who is it we're gonna cut the feed
01:20:42put me out of my misery okay bring out the chefs
01:20:47jet i did not tell you who they were obviously but you're gonna know both of these chefs very well
01:20:51wow oh man good luck boys good luck guys nice work nice work bye guys
01:20:58what's up uncle jet oh my god no
01:21:08this is a gut punch yeah this hurts more shota and zach jet tasted both your dishes as you saw
01:21:15from
01:21:15the back and in the end it came down to taste and strategic use of ingredients and i am sorry
01:21:23to say
01:21:23this but the chef that is clocking out is
01:21:34showed up i'm sorry holy moly whoa no no can i keep durian smells like a damn nightmare to me
01:21:45now
01:21:45i've been where you are chef so let me make it very clear why it came down to i could
01:21:50taste more of your
01:21:52three ingredients than i could in the soup that's it they were equally delicious thank you
01:22:01this is the earliest i've ever been out in a cooking competition
01:22:07i'm bummed i don't know what else to say i'm bummed i wanted to cook more i had a lot
01:22:12more up my sleeve
01:22:12that i wanted to showcase and i was saving till the end it's really about the smallest mistakes that send
01:22:22you home
01:22:22jet thank you so much pleasure to have you thanks for having me thank you always you're the best
01:22:27congrats chef thank you chef you did a great job good to see you zach congrats
01:22:31congrats you survived yeah
01:22:37whoa zach you can head back to your station as roller coaster as this first shift
01:22:42was i needed it for 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 alex let's get the chefs back
01:22:57in from the break room please let's do it oh boy oh wow there's besties already yeah
01:23:06you're smiling now i would save the energy good job good job hey hey 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 24 15 chefs enter our four you're all one step closer to one hundred thousand dollars
01:23:41where the chefs will face an all-new speed shift this is seven on seven relay race
01:23:46no come on buddy there's no labels on these spices you want me to alphabetize them panic in my mind
01:23:52came about me and two chefs will be clocking out come on come on i don't want to go home
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