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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 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
00:01:07my mind just came about me i'm feeling really intimidated we need a medic i want to be able
00:01:13to sleep i'm missing all my stuff no no you have removed all of your knives they're delirious with
00:01:20exhaustion that stress is costly turning big risk comes with big rewards this competition is no joke
00:01:28this is the hunger games i had no idea it was gonna be this crazy this is 24 and 24
00:01:34last 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
00:01:51the chefs
00:01:54madre santa oh maria my name is maria mazon i'm from tucson arizona and i cook mexican cuisine maria's gonna
00:02:04be a
00:02:04heavy hitter strong culinary point of view yeah 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 curveballs
00:02:27the size of texas i'm happy to be here with you hi guys my name is molly a i write
00:02:36cookbooks i have
00:02:37a restaurant and i had a show called girl meets farm i'm zach young and i'm recognized as one of
00:02:45the
00:02:45countries top pastry chefs oh look at all the beautiful squash it's molly and look at how cute
00:02:52they are okay it's real i'm comfortable cooking 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 for us
00:03:08to eat i've been named one of the top 10 pastry chefs in the u.s i'm also a judge
00:03:14on food network but
00:03:17i can cook too and i think that's why i'm here oh all right so you know joe i know
00:03:30joe well
00:03:30he had a michelin star joe is gonna be a sleeper oh maria joe
00:03:42hi molly monique nice to meet you i know these guys oh it's because you're young like them yeah
00:03:47look at the young swagger of my age i'm christina muros i am a private chef and i'm also an
00:03:55icu nurse
00:03:56so i like stress clearly oh let's check this stuff out i became a nurse six years ago to educate
00:04:03myself so i could be able to advocate for my special needs child my daughter isabel she's my best
00:04:09friend and i'm here all for her 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
00:04:33to myself that i can beat them up oh my god oh my god oh my god oh my god
00:04:40yeah of course
00:04:42brian 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 shops to be a favorite he also was a judge in season two but the question is going to
00:05:01be for me
00:05:02yes or can he control his level of energy for 24 straight hours i mean i think everybody who has
00:05:09ever watched me they know that i have a lot of energy and this is no problem the hours the
00:05:1424 hours
00:05:14i'm not scared at all 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 hi guys
00:05:32oh look at this two chefs make it a comeback she's back baby and he's back how you doing
00:05:39you got michelle yeah i love michelle i love you these two came in in season one and two thought
00:05:45they're going to win the whole thing went home in the first hour it looks familiar but it also looks
00:05:50a
00:05:50little different i am a three times james beard nominee i am an iron chef winner first season i was
00:05:58eliminated the first round i lost against marcel and marcel ended up winning the whole entire season
00:06:05so i'm back again season three and um i'm taking this home i'm gonna win this thing two very strong
00:06:13chefs that you and i both thought would make it far into the competition right got any tips for us
00:06:17yeah don't get knocked down i am back and i'm ready to go because i have never ever
00:06:24gotten knocked off in the first round this time i'm gonna do better oh look at this
00:06:30back in a competing arena again oh my goodness oh look at this
00:06:36shoda leanne alex these are three favorites right like right here oh my god alex has been around i have
00:06:44eaten at his restaurants he's one of new york's most celebrated chefs yeah maybe america doesn't
00:06:51know but those other 23 chefs right now are like oh god the last culinary competition i did was iron
00:06:59chef in 2007 which i won i don't compete very often one because i'm busy actively cooking and running my
00:07:06restaurants and i also have a cute family in brooklyn that takes up a lot of my time choosing to
00:07:11compete
00:07:11on 24 and 24. it's scary but i think it's scary in a good way i mean leanne obviously leanne
00:07:19has been
00:07:20doing this for a long time at a high level i mean i remember her competing on iron chef
00:07:25multiple times and oh yeah she's a top chef as well you know she's been around and she's done well
00:07:31for a
00:07:31very long time shoulder's another one i know you love shoulder i love i saw swap for showed up he's
00:07:37so
00:07:37good and he's you know obviously very technical chef japanese cuisine i love his food yeah you ready for
00:07:44this next 24 hours of craziness i think i think do you caffeinate well i do but i'm gonna wait
00:07:51for a few
00:07:51hours that's my tactic oh that's pretty good that's some that's some pretty good zatar really good i've done
00:07:57top chef and that takes five weeks to make right here we're all going for 24 hours straight this is
00:08:03crazy nobody in their right mind or wrong mind or any mind would ever work 24 hours straight but here
00:08:10we go there's the 24 that's it these 24 chefs have no idea what's about to come i haven't pulled
00:08:16it all
00:08:17nighter in a while guys look the chef world is small we all know each other i guarantee the 24
00:08:24of
00:08:24them have picked the brains of everyone that has done this before and they have studied every episode
00:08:29they have everything we need it's up to us to make good food they think they know what's coming this
00:08:35season trust me they don't i don't see the speed stations oh yeah oh yeah yeah you're right i i
00:08:44think
00:08:44it's totally different so what we think we know we don't know we don't know we've kicked each season off
00:08:49the speed obstacle course but that's not what's about to happen
00:08:56oh my god what's happening is it like squid game well i think something's about to happen
00:09:03why are the lights going out what is going on right now why is it black is this the first
00:09:08challenge like
00:09:09blind welcome to season three of 24 24. oh no is it time oh look the door is open oh
00:09:18my god
00:09:21it's very dramatic what 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 bold 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 those who choose the bowl
00:10:06challenge will have a 50 chance of survival but with much more to be gained including the biggest
00:10:13single 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
00:10:24goal to stay here what will be your strategy i'm just going back and forth in my mind this is
00:10:30a tricky
00:10:31one there are 12 spots in each challenge and they're our first come first served so think fast
00:10:37welcome to season three of 24 and 24. all right hold hold hold hold hold hold
00:10:57hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold
00:11:04hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold
00:11:07hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold
00:11:07hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold
00:11:09hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold
00:11:09hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold
00:11:09hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold
00:11:09hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold
00:11:09hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold
00:11:10hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold
00:11:10hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold hold
00:11:13hold
00:11:13out which of these chefs is going for the bold side and it's the ones who have the boldest
00:11:18chef-y personalities like stew pack malarkey leanne like i don't want to compete against them
00:11:26right off the bat yeah this is a competition i came here to win and you have to be bold
00:11:33out the
00:11:33gate oh look at these basics you guys look fantastic michael and esther walk in and you
00:11:45know i can see michael laughing at me i sat next to him when i judged it last year and
00:11:48i told him
00:11:49specifically do i will never do this no way this is too much and here i am chefs welcome season
00:11:58three
00:11:58of 24 and 24. there is one thing about all of you here you are either insanely talented or just
00:12:10insane
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
00:12:30crazy whichever chef is standing in the end will walk away with 100 000
00:12:42winning 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
00:12:52every 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
00:13:22wow so 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 must be
00:13:38experts 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
00:13:53made your first strategic call 12 of you decided to play cautious and 12 of you decided to be bold
00:14:00that'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 bowl challenge here's what you've gotten yourself into the 12 of you will also
00:14:45have to make a one bite dish but your proteins will be more difficult to work with venison quail and
00:14:53frog 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
00:15:34plus the chef who makes the best bowl 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 no no
00:16:17regret all right the frame where we are at here guys in about 30 minutes there's only going to be
00:16:2215
00:16:23of you left with that chance michael will say go and the people on bold will have to sit tight
00:16:30for six
00:16:31minutes until going all right everybody take a look at the clock we're going to reset the 24-hour clock
00:16:38to zero
00:16:41when i say go the clock starts and it will not stop until this 24-hour marathon is over your
00:16:5024 hours starts
00:16:57now
00:17:04oh 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
00:17:20it's got to be very impactful
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 know
00:17:39the pantry get to know the kitchen and just kind of get a little bit of the wiggly nerves out
00:17:44i 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 lot
00:18:06a lot of flavor your hair looks really good here okay sorry in this competition i'd like to
00:18:13represent home cooks i wear it as a badge of honor and i want to bring it oh so good
00:18:19to see you here
00:18:20so good to see you how's it going you know just started my 24 hours so okay okay starting slow
00:18:26it's
00:18:26the japanese in me i saw your outfit today i know you're gonna be like the silent killer you know
00:18:31that's that's kind of the whole vibe right yeah landing with cautious i went to the first table i
00:18:36saw that's literally all it was what are you making uh i'm doing a good old japanese hanbago
00:18:43and i'm doing a little wafu dressing grated daikon shiso my style of cooking is classic japanese
00:18:50with a pacific northwest twist this competition is different than any other competition i've done
00:18:56i'm genuinely here because i want to know if i can pull off 24 hours it seems like a crazy
00:19:02challenge
00:19:02and i like a little crazy in my life when i was 18 i moved to japan with a duffel
00:19:07bag to go work in a
00:19:08mission star restaurant helping my first fine dining restaurant when i was 25 and that's how i lived my
00:19:13life and making a little one biter but i want to make it a little bit more elevated so i'm
00:19:17gonna add
00:19:18some pickled shallots and some fried shallots on top cook what you know right we shall love it
00:19:24allora 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 bolognese 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 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
00:20:04she'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 uh on the skin side rock and roll baby i'm
00:20:44picking
00:20:44cautious simply because of the percentages look at the ratio there's 12 of us only three are going
00:20:51home six 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
00:21:08i 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
00:21:18wonder 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
00:21:35was
00:21:35a greek people a beautiful greek meatball by the way so the dish i'm going to do this year is
00:21:40a greek
00:21:41meatball this time it's not going to dry out the outside of the meatball is so beautifully crisp but
00:21:48for me i just think the inside of the meatball is a little dry to me bread and milk in
00:21:55a meatball helps
00:21:56keep it really light it would mean a lot to take home a win or to make it really far
00:22:02because it's
00:22:03it's been with me for the last year it's been usually for a while has it really been yes can
00:22:12i
00:22:12get this vitamix out of here yes yes yes i'm here to take home this grand prize money to help
00:22:18me and my
00:22:19family we have medical expenses i'm striving to create a better life for my daughter and give her
00:22:25everything she deserves so choosing cautious because i think that's the smartest strategy
00:22:30for the long game i don't have anything to prove here by going bold right off the bat
00:22:36what's your plan um i thought a perfect first bite would be a shrimp tostada
00:22:41i'm going to do a nice avocado crema a little bit of a fresh slaw on top just keep it
00:22:46simple and
00:22:48delicious i am going to make a quick pickle what you making over there i am playing on tex-mex
00:22:56i got
00:22:56a little jerk shrimp tostada with crispy plantains avocado crema and a quick pickle okay lots of
00:23:03different flavors going on it's representative of one where i come from in my heart which is jamaica
00:23:10my family is jamaican and where i'm coming from for dallas throw a little tex-mex at you while i'm
00:23:16at
00:23:16it i'm the executive performance chef for the dallas mavericks i can represent for the sports world
00:23:22and i'm really looking forward to showing not just the other competitors but also the world what it is
00:23:28that we do hello chef how are you good to meet you how are you good to meet you how's
00:23:35it going oh it's
00:23:35going well i hope well i know that you're a seasoned olympian so a seasoned athlete so how does that
00:23:42play
00:23:42into this game right now um i think that this is my training round i do need to to you
00:23:48know to find
00:23:48my yeah find my legs competing is in my blood i am a former track athlete i'm an olympian and
00:23:55i am a
00:23:56freelance chef currently where's your protein um my protein is shrimp coconut curry yeah well best of
00:24:06luck thank you any panko breadcrumbs we have panko i've always been competitive it's not just competing
00:24:13in the kitchen i'm also a competitive gamer i specialize in fighting games i'm not the typical
00:24:18person that'll walk up and try to attack you i'm more of the step back let you attack me and
00:24:23now counter
00:24:23i'm doing a japanese katsu slider i chose chicken for my protein uh sliders are usually fun so a
00:24:31simple one bite slider but it's gonna have a lot of flavor i'm gonna do whatever it takes to win
00:24:35for
00:24:35my family my wife and i have three kids the cool part about it is my son cameron he's actually
00:24:40a food
00:24:40network baby the first three shows that i won they were chopped a vegan competition called it's
00:24:46complicated and cutthroat kitchen we use the prize money to start the process for ibf so i want to get
00:24:53cameron here and now i'm going to win again to take care of cameron how are you doing i am
00:24:58doing
00:24:58well whatever you make it a little bit better hey chef how's it going smells really good here thank you
00:25:03cinnamon onions mustard oil cardamom we're going to make a bengali beef tostada a single one biter
00:25:09the style of food that i make is quite unique i'm from the midwest and as a first generation bengali
00:25:14american my mom's food is near and dear to me i've been nominated twice for james beard award i have
00:25:20beaten 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
00:25:30will play it practice until i get to the middle okay and then you see one day at a time
00:25:35chef you got
00:25:35it or one hour one hour yeah it's a different one minute at a time you got it all right
00:25:39bold chefs
00:25:40about two minutes you have two minutes till you start you should have something pretty formulated in your
00:25:45head 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
00:26:12here it's 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
00:26:30always all right a little bit of hoisin we're just gonna get a little quick marinade on the chicken
00:26:35being a 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
00:26:48how to build as much flavor as possible without it all breaking apart say banh mi tostada chicken
00:26:55thighs 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
00:27:10into the cautious station if you were to pick cautious or bold obviously you would be bold
00:27:20bold chefs 30 seconds we were watching for six minutes what i'm doing is actually writing
00:27:27the ingredients i need the recipe i'm ready five seconds bold chefs let's go bold
00:27:37all right bold chefs go
00:28:02what made you come back to the this crazy world
00:28:06i haven't won one yet all right there you go i love it keep going baby keep going keep going
00:28:12i consider myself an og competitor i was on the first season of top chef back in 2005.
00:28:18i have been in enough of these competitions and come close but not quite
00:28:25do you have venison also i'm doing a venison uh yuki style uh korean style here to play here to
00:28:32win
00:28:33all right let's go chef good luck thank you right after high school i moved down to new york city
00:28:38my first chef was marcus samuelson and then i opened up a restaurant 66 with sean george von richten
00:28:45but then like i moved to hawaii 10 years ago to build my first restaurant it's my family it's my
00:28:52ohana
00:28:53i'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 are
00:29:06you
00:29:06so you feeling bold you got i see you got the venison dice stuff 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
00:29:24i moved 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 flavors like
00:29:38it
00:29:38helps me push myself i see you know where i want to go so what made you choose bold um
00:29:45i don't know my
00:29:46instincts my guts just went there this is my first competition oh all right welcome to the world of
00:29:52crazy yeah i don't know why come on how's it going over there chef feeling very good nice i uh
00:30:02love
00:30:03to hear it i love venison oh you're a venison man i do cook a lot with venison not a
00:30:09lot of one bite
00:30:10stuff but i definitely cook a lot with venison i knew 100 i was going to go with 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
00:30:35in the new york times la times so i got this one in the bag i'm making a cumin crusted
00:30:41venison crostini
00:30:43with pepper paste sauce and a garlic leboni i'm making a venison tartare toast really elegant uh
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 to go to
00:31:30high schools and speak to the future generations of the greatness and what you can do with the
00:31:36culinary arts and it's something that is so fulfilling if you find exactly what you're looking
00:31:40for in life it is not work it is magic i just have to get through this round because six
00:31:47of this group
00:31:47are going to be gone right where'd my venison tartare you lost your tartare oh you didn't put it in
00:31:53the
00:31:53oven did you i didn't bring the oven oh it's on my garlic i got it okay he found it
00:31:58whoo old man you
00:31:59know the mind's going you know the first thing to go get it together the one no one else would
00:32:06take
00:32:08frogs likes i do consider myself a rule breaker if you were to look at my resume it makes no
00:32:13sense
00:32:13whatsoever i've been a pastry chef in three michelin star restaurants and i also sling tacos out of a dive
00:32:21bar and everything in between i'm gonna make an unusual tempura based on mexican corn masa in life
00:32:28i've always taken the bold path masa tempura is something that represents me as a chef
00:32:34it has mexican roots but it's also innovative i belong in this competition because i love a
00:32:41challenge i thrive on adversity i have a little bit of a chip on my shoulder i think it's a
00:32:46good chip i
00:32:47think it's a healthy chip masa tempura is done frog leg is boned and frenched and we're going to hope
00:32:53to
00:32:53the best i'm thinking i'm going to do a little bit of a quail curry situation so i actually grew
00:32:58up
00:32:58eating a lot of quails in Pakistan and so it feels like it was calling my name and that's why
00:33:03i 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
00:33:17being able to have like nourishing broths that i grew up drinking i was just making them at home
00:33:24and like everybody else during the pandemic i was also posting it online so quickly those videos of
00:33:29me making food broth went viral and i started my business i think it definitely went 24 and 24. i'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
00:33:45the end goal i feel like the frog in the baguette is as french and the duck fat and the
00:33:55truffle if i
00:33:56cannot be more french than that that i don't know i grew up in paris france like any parisian my
00:34:03love
00:34:03language is food i just want best chef in miami i did beat thomas keller i'm still waiting for you
00:34:10to call me uh thomas you know to say like congratulations girl but you know obviously
00:34:15you lost my number i'm gonna do an open sandwich i'm going to do an open baguette toast with garlic
00:34:24frog with fig 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 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
00:34:58the complexity of gumbo typically takes hours this isn't something that a normal person would
00:35:04do but i'm crazy enough to do it all right is this are you feeling like the marines is this
00:35:08like
00:35:08is that training helping you out here oh yeah you got to be bold to be a marine right absolutely
00:35:14i don't know that i would even be here without the marine corps you know saying you know what
00:35:18push yourself and and you know when you thought you pushed yourself enough push yourself even more
00:35:23instead of uh you know what i'm telling a little bit of my my grandma was right here so
00:35:30are you doing a van 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're screwed because there's no way to get it oh maybe sometime you can call a helicopter and bring
00:35:53some 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 hours to make beautiful meal with what we have what's going
00:36:08on on
00:36:08your side venison tartare with Vietnamese 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 endurance
00:36:29and to think forward to this season if anything it's going to be harder and if i don't take
00:36:36the risks then i probably shouldn't be here how are you feeling chef great amazing i have some idea
00:36:43i mean let me tell you something i don't really know what i'm doing but i'm going to make the
00:36:47magic
00:36:47happen i don't have any plan i have nothing i just like to improvise well the good news is you
00:36:53have 12
00:36:54minutes to figure it out yes sir love and passion love and passion all right all right guys so this
00:37:01is
00:37:01good we have some really heavy hitters on the bold side um some great chefs a lot of people that
00:37:07i think
00:37:08everyone at home knows and some that are like serious hitters that maybe not everybody at home knows
00:37:13yet like alex everyone else for a long time he is a superstar chef he came from the pastry world
00:37:20he worked
00:37:20it uh cleo elenia wd-50 then opened his own place doing really like beautiful mexican food now he hasn't
00:37:29done a ton of competition so let's see how he reacts to that then we have some competition veterans over
00:37:34here like brian malarkey and leanne and i mean so they have been around the block with this so in
00:37:41theory
00:37:42they should be used to this environment but let's face it there is no environment like 24.
00:37:48so i'm gonna make a quail nugget with mole rojo 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 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 i'm ready to be that one we're making that quick mole yeah yes we bring a mango out hell
00:38:38yeah
00:38:39i call myself a dancing chef and i'm bringing here because i'm gonna keep on singing that music in my
00:38:43head to keep me focused one of my passions one thing besides cooking is what i love i love dancing
00:38:49when i'm in the kitchen the music's definitely on like afro beats we might be like yo and the house
00:38:55music we're like up up up and then i might throw some ed sheeran in there castles over the hill
00:39:01that
00:39:01is my get up song so i picked the frog leg flavors i'm gonna go italian i'm going back to
00:39:08when i own
00:39:09the fruit truck and i have fruit uh frog legs as a special stressing the clock out right now after
00:39:13this
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
00:39:23oh my god michael is starting on the coffee already i think he's on this 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 you're actually drinking water right now i've never seen that
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
00:39:43how is the bold chefs good a lot of interesting stuff several different things with frog legs
00:39:49which i think could be cool i mean we got some venison tartars thing that you would expect four minutes
00:40:05that is a citrusy oil super simple this is so intense on our side the bold the bold and the
00:40:12bad-ass beautiful we're gonna lose half of our people that stress is constantly turning 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 able
00:40:41to sleep all right you guys we have two minutes to go two minutes to go oh my god how
00:40:48does 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
00:41:15there's nothing dry about that people
00:41:29that's a good one joey yes here come here let me feed you that oh what is it a little
00:41:36greek
00:41:36meatball and it is not dry you went with the meatball again i did same dish it's good right
00:41:41delicious 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 but this season we're going to be doing it a little bit different what what
00:42:06is it a little bit different unlike 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 bold chefs are going to bring your dishes to
00:42:40culinary 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
00:42:52i 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
00:43:20don't be nervous really how'd it go
00:43:26all right chefs i know you can hear me back there
00:43:31the 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
00:43:41here 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
00:43:56if you're back there nice to see you
00:44:01i like in the back yeah i know i love jet tila but holy buckets i have never had him
00:44:08judge my food
00:44:08so i am nervous hi chef welcome welcome good to see you guys see 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 first
00:44:21season of uh blind tasting it's gonna be wild awesome man i love that it's blind tasting we have 12
00:44:28dishes 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
00:44:45jet just so you are clear the chefs are in the break room okay they are watching and listening
00:44:51so they will hear everything that you're saying about their dishes even though you don't know who
00:44:55is back there all right here we go
00:45:01greek meatball tzatziki pistachio gremolata
00:45:06i 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 i've got the yogurt i've got i've got herbaceousness there but it
00:45:36needs more salt especially with all those greek flavors all right okay okay all right i'll say
00:45:43something i have to get through this first round i mean i'm not leaving right this one's christino
00:45:50mediterranean with 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
00:46:08okay domba style bengali beef tostada cilantro mayo i'm also judging you by your terrible handwriting chef
00:46:20big flavor acid umami that's what's thought on the bottom gives a lot of crunch this is really
00:46:27really nice okay 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 seasoning under
00:46:47okay pan roasted 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
00:47:04technically 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
00:47:40mango relish this is fun the dumpling is perfect seasoned well crispy on the outside problem with
00:47:50this one is it's missing acid to balance the plate out i knew that too wasu hamburger honsu 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
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 up by more alums totally so right
00:48:53i'm proud of this 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 the richer dough egg dough the shrimp processed on there is smart but the fat on
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
00:49:51crunch all right last but not least chicken bami tostada huh all right it almost looks like bambi in
00:50:01greek like the pickles guys see the pickled veg and stuff right jet has eaten a lot of my desserts
00:50:08and i'm actually excited for jet to try my food my food my food food delicious the cook on the
00:50:15chicken
00:50:15good sear well seasoned now we get the freshness of the herbs it really hits that expectation of the
00:50:23name don't love their handwriting love this dish how's that sound no no notes no no negative wow how did
00:50:33i do this i'm full all right jet you have tasted all the cautious challenge dishes yeah i need you
00:50:43to
00:50:43take a second take a beat wow think about the 12 things you ate because you now you need to
00:50:48choose
00:50:48the bottom three oh 30 minutes to make food this great you should all be proud of yourselves really
00:50:54really nice job all right you guys with that side cut the feet oh what is this the sopranos yo
00:51:05ah i go off
00:51:07the greek meatballs square a lot of chefs were critiqued for their seasoning and that wasn't one of
00:51:12mine so i'm just hoping and praying that i don't go home all right jet they cannot hear us back
00:51:19there
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 three
00:51:26till later what because next up is the bowl challenge wow i thought i could just get it over with
00:51:32no
00:51:32bold bold in the front good luck guys all right so much fun good luck everyone everyone everyone
00:51:41taking a risk i like the risk also there's 12k at stake guys that's not a small amount of money
00:51:49all right everybody turn the feed back on please
00:51:55half of us are going home right now i'm freaking out i'm not ready to go home right now should
00:52:01i have
00:52:01played the cautious route like what did i do all right 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
00:52:30cautious 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
00:53:02we 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 i love 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
00:54:21bites
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 knock 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 mum 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 the
00:55:35venison it's a nice treatment of the venison very nice dish
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
00:55:58i 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 cream is 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 my favor 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 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 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 glaze flambe pastis caramelized onion and gruyere
00:58:05they're very well cooked i didn't even try bro
00:58:09but i don't love the onions caramelized usually means cooked down to their soft tender and super sugary
00:58:16these are resistant i mean that's not caramelized that is way undercooked that's 24 minute bro
00:58:23next up frog leg in masa tempura wow with mexican tartare sauce
00:58:32you hear it mm-hmm i hear it you hear it that's the best cooked frog legs on the table
00:58:38so far
00:58:40hot tartar sauce really smart as well so overall really great dish
00:58:47all right your final dish spicy venison tartare uk style cucumber green apple kimchi aioli and fried rice
00:58:57uk is normally like a korean style beef tartare it's like sweet and savory wow sorry that gives it away
00:59:05doesn't it hmm I should say the venison's treated well it's cut perfectly for this just to play on
00:59:12textures right the crispy rice the apple which gives sweetness and acidity big faux pas here
00:59:18is salt you did not salt this enough for all the richness you have here but this is a tartar
00:59:27that
00:59:27I'll be stealing in terms of technique to me lack of salt is always a slightly better faux pas than
00:59:38too much salt oh this is where I'm really stuck I feel like it's anyone's game right
00:59:57now you think you know two three on there's gonna be one or two dishes we're like I'm splitting hairs
01:00:04this is why it's hard chefs we'll start by revealing the results of the cautious challenge and remember
01:00:16three of you will be clocking out those of you who are safe get to keep cooking in the shift
01:00:23but you are not going to the break room according to jet the safe chefs are
01:00:36Christina I am definitely a competitive person the first challenge is always getting the jitters out so
01:00:43let's go Joe you're safe Alex I was sharp congratulations Molly you're safe I had two
01:00:58goals coming into this competition cook food that I'm proud of and that represents me and make it
01:01:04past the first round so I'm shocked and relieved Dawn you're safe Zach you're safe goal accomplished not
01:01:15eliminated first sweet maybe I can take my first nap of the day and that means between Michelle
01:01:27Antonello Chris and Sam three of you will be clocking out the last safe chef from the cautious challenge is
01:01:44Michelle feels really good to make it through the first challenge and past the jitters of what happened
01:01:50last year because I swear to God if I lost I would have fell on the floor held one of
01:01:55the tables and
01:01:56said I'm not leaving sorry chef Chris Antonello Sam it's your turn to clock out exiting the first round
01:02:06in any competition sucks and this is the first time I'm experiencing I've always been a finalist I've
01:02:11always been a winner that I just win but sometimes losing is necessary because it will make you grow as
01:02:18a
01:02:18person all right everyone 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 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
01:03:09sorry 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
01:03:35love you guys the next chef who is safe is chef Tramiel
01:03:48the next chef clocking out is chef Miriam
01:03:57the next chef who is safe the next chef who's clocking out is chef Olivia
01:04:12what?
01:04:38what?
01:04:40what?
01:04:44I'm shocked i don't know how to take it in not 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 things
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 Fiette and Chef Aro, one 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.
01:05:22I have to make it past round one.
01:05:24The chef who is clocking out is...
01:05:30Chef Aro.
01:05:33Good job, Chef.
01:05:35Sorry, Chef. Good 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.
01:05:49Fiette and Michelle, how are you feeling?
01:05:51Oh, whoo!
01:05:53I feel awesome.
01:05:54A little bit of redemption right there.
01:05:56You made it.
01:05:57Made it to the second round, baby!
01:05:59You made it!
01:06:01So, to the remaining Bold Chefs, congratulations.
01:06:04All six of you are guaranteed a spot and shift, too.
01:06:09And one of you is about to win the Golden Knife and $12,000.
01:06:14The top two dishes were cooked by...
01:06:19Malarkey and Alex.
01:06:21Wow.
01:06:22Nice work, Chefs.
01:06:23Yeah.
01:06:24Wow.
01:06:26The Golden Knife and $12,000 goes to...
01:06:33Congratulations, Chef Alex.
01:06:36Wow.
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.
01:06:45I told him, Alex, that you were a chef to watch out for, and congratulations on round one.
01:06:49Thanks, Chefs.
01:06:50Totally.
01:06:51New regime.
01:06:52Ah!
01:06:55Right off the bat, and I knew this walking into the arena, Alex 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.
01:07:08My last one was when you were being introduced as an Iron Chef in 2007.
01:07:12Woo-hoo!
01:07:13It 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.
01:07:34And Alex, you now have a very big choice to make.
01:07:38Oh, boy.
01:07:39But first, the other five gold chefs, congratulations.
01:07:43You can head to the break room.
01:07:45Good luck, guys.
01:07:45We will see you all in shift two.
01:07:47Good job, you guys.
01:07:48Have a nice rest.
01:07:49Woo!
01:07:50Chefs, chefs, chefs.
01:07:52Woo!
01:07:53Oh, dude, that was...
01:07:54Bring it in.
01:07:54Bring it in.
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 and send them into a sudden-death
01:08:26head-to-head battle for elimination.
01:08:31Oh, head-to-head battle.
01:08:32Head-to-head.
01:08:34Getting the Golden Knife first and pitting two chefs against each other, I'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.
01:09:03Different chefs have used this Golden Knife differently in the past and did not use it strategically.
01:09:08I'm not going to do that.
01:09:09Which two chefs do you choose to be cooking for elimination?
01:09:13I'm trying to size everyone up.
01:09:15You have chefs who do TV competitions all the time.
01:09:18So those ones make me nervous.
01:09:19Zach and Shoda.
01:09:25We, chef.
01:09:26Zach and Shoda.
01:09:27Wow.
01:09:28Vicious.
01:09:30Two powerhouses?
01:09:31Like, Alex is not sparing anyone right now.
01:09:34Alex, why did you select Zach and Shoda?
01:09:38I'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, and 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, that's one less person in line for the ice cream machine.
01:09:51Let's do it, chef.
01:09:53No.
01:09:55Shoda, I don't know him, but this guy is serious.
01:09:58If I make it to the end, he could be one of the people that I go against.
01:10:01Whether Zach wins or Shoda wins, someone 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.
01:10:19Shoda is who I would actually never want to compete against.
01:10:22I get it, Alex.
01:10:24I don't like you right now in this moment, but I respect you.
01:10:28I see you.
01:10:29I know Zach.
01:10:30He's a great chef, and I have a lot of competition experience under my belt.
01:10:34I have some wins, so I'm here to get it.
01:10:36Zach, Shoda, and Alex, you guys can hang out.
01:10:39Everyone else head to the break room.
01:10:43Wow.
01:10:45Yes, baby.
01:10:47All right, props team.
01:10:47Could you bring out the table?
01:10:53Okay, chefs, so on this table are six challenging ingredients.
01:10:57We have durian, ghost peppers, white chocolate chips, liquid smoke, telégé au cheese, and creme de menthe.
01:11:04You have 30 minutes to incorporate three of them prominently in a bowl.
01:11:09The way you split up the ingredients is going to be through a draft, which obviously is all about strategy.
01:11:20Alex, you get to choose who picks first, and then you can head back to the break room.
01:11:25Zach goes first.
01:11:26Alex, congratulations on the golden knife in your 12,000.
01:11:30You can go chill for a little bit.
01:11:31Thanks, Seth.
01:11:32Good luck.
01:11:33I feel a little guilty about this, but mostly I'm focused on trying to predict what curveballs are going to
01:11:38be next.
01:11:43Good job, man.
01:11:44Thank you, thank you, thank you.
01:11:45Zach, you have first pick.
01:11:49What are you choosing?
01:11:53Telégio.
01:11:54All right.
01:11:55My strategy here is to give myself options, to go savory or sweet with the first pick.
01:12:01I thought you were going to go with the white chocolate.
01:12:03No.
01:12:04Telégio, it's funky.
01:12:07It does deliver umami to kind of enhance the savory dish or 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 to 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 and 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.
01:12:46I 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?
01:12:54All right.
01:12:55That means going to mince.
01:12:56What is this?
01:12:57Take a very large gulp of this.
01:12:59Can I smell it?
01:12:59It's like mince all the core.
01:13:00It's turbo mint.
01:13:02Turbo mint, durian, liquid smoke, sashimi.
01:13:06Done.
01:13:07It's weirdly minty in all the weird minty ways.
01:13:11I don't think I want it.
01:13:12We'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 of the ingredients you chose.
01:13:23And this battles for elimination.
01:13:29Chefs, good luck.
01:13:31Your 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.
01:13:41Yeah, right.
01:13:41I mean, Shoda, I love his food.
01:13:43He's super 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.
01:14:00You just go with it, right?
01:14:01Durian is a fruit that's got a nice stank to it, is 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 the 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.
01:14:27So it's got that smoky meat effect.
01:14:29Durian chashu.
01:14:31Who would have thought I would ever do anything like this?
01:14:34What 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.
01:14:43And he was afraid of Zach's pastry skills.
01:14:45I think I have to go in my wheelhouse and make a dessert.
01:14:49If I'm going to beat Shodah, 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, Shodah'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 you...
01:15:18You don't feel that awful.
01:15:19What?
01:15:20You don't feel that awful?
01:15:20You'll be fine.
01:15:21You'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.
01:15:37Like, 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 taleggio, 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.
01:15:53All right, chefs.
01:15:53You have 15 minutes left in this competition and only 21 hours to go to see who's going to be
01:15:59the last chef's stand.
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.
01:16:06It's got to be there.
01:16:06But I think that's already the right balance.
01:16:08And I don't want it to come out more.
01:16:10I actually pulled back on the durian quite a bit with the dashi part just because it was too funky
01:16:15already.
01:16:16I'm going to add some vanilla clams, a lot of umami into it.
01:16:19So it really, not masks it, but 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.
01:16:31What are you making?
01:16:31Kind of a hot noodle dish.
01:16:32Liquid smoke's going to go in the broth.
01:16:34And then I'm going to do a little herb salad on top.
01:16:36And 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.
01:16:43Slowly but surely.
01:16:44I'm going to drop my noodles in right now.
01:16:47Chefs, 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 the 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.
01:17:06Heat 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.
01:17:11Sweet, smoky, spicy.
01:17:15I 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.
01:17:21Make a little crumble.
01:17:23We have some Marcona almonds.
01:17:24I'm just going to add this to my white chocolate.
01:17:27Great texture.
01:17:28Salty, 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 full in.
01:17:39That's my goal, and 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.
01:17:47The 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.
01:17:54Hopefully the judges think it's perfect, too.
01:17:56I think the ghost pepper balance is really excellent in here.
01:18:00Three, two, one.
01:18:02Hands up, guys.
01:18:03Great job, chefs.
01:18:06All right, so Zach, Shota, you can bring your dish up front.
01:18:09I've never lost on episode one before,
01:18:12so I have that fear as I go to the judges' table.
01:18:15I feel good technically about what I made.
01:18:17The great unknown is my good friend, Shota,
01:18:20who 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.
01:18:28Why did we 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.
01:18:34I'm sorry.
01:18:35Stay back.
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 feed.
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
01:18:51was 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.
01:19:17But I've known durian my whole life.
01:19:20I taste almost zero durian.
01:19:22Oh, shoot.
01:19:24Liquid smoke, I think, is the most predominant flavor I'm getting in here.
01:19:28Creme de menthe, I'm not tasting much of that either.
01:19:31Damn.
01:19:32This next chef had to make a dish using teleggio, ghost pepper, and white chocolate chips.
01:19:40Wow.
01:19:42Wild.
01:19:43Pomegranate swirl teleggio ice cream with roasted white chocolate, Marcona almond crunch, and ghost pepper caramel.
01:19:52Wow.
01:19:56Woo!
01:19:58The teleggio is absolutely present.
01:20:02But 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.
01:20:13Caramel 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, Jet, 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.
01:20:47Jet, 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 Jet?
01:21:02Oh, my God.
01:21:03No.
01:21:08This is a gut punch.
01:21:10Yeah.
01:21:10This hurts more.
01:21:11Shoda and Zach, Jet 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...
01:21:34Shoda.
01:21:34I'm sorry, chef.
01:21:37What?
01:21:38Holy moly.
01:21:40Whoa.
01:21:41No, no.
01:21:42Can I keep that?
01:21:43Doreen smells like a damn nightmare to me now.
01:21:45I've been where you are, chef, so let me make it very clear why.
01:21:49It came down to I could taste more of your three ingredients than I could in the soup.
01:21:55That's it.
01:21:55They were equally delicious.
01:21:59Shoda!
01:22:01This is the earliest I've ever been out in a cooking competition.
01:22:08I'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, and I was saving till the end.
01:22:16It's really about the smallest mistakes that send you home.
01:22:22Jet, thank you so much.
01:22:24Pleasure to have you.
01:22:24Always great 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.
01:22:29Nice to see you.
01:22:30Zach, congrats.
01:22:31Congrats, Zach.
01:22:32Woo, we 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, Alex.
01:22:56Let's get the chefs back in from the break room, please.
01:22:59Let's do it.
01:23:01Oh, boy.
01:23:03Oh, 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.
01:23:21Shift two starts now.
01:23:32Next time on 24 and 24, 15 chefs enter our four.
01:23:38You'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.
01:23:49They 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, come on.
01:23:58I don't want to go home.
01:24:00Woo!
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