- 3 weeks ago
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
00:10:56hold hold hold hold hold hold hold
00:11:03hello guys
00:11:05they say cautious can make you wimpy i think it makes us stronger
00:11:09not a doubt in my mind i am playing it safe i can pick out which of these chefs is
00:11:15going for
00:11:16the bold side and it's the ones who have the boldest shuffy personalities like stupac malarkey
00:11:23leanne like i don't want to compete against them right off the bat yeah this is a competition
00:11:30i came here to win and you have to be bold out the gate oh look at these faces
00:11:35you guys look fantastic michael and esther walk in and you know i can see michael laughing
00:11:46at me i sat next to him when i judged it last year and i told him specifically
00:11:50i will never do this no way this is too much and here i am chefs welcome season three of
00:11:5824 and 24.
00:12:03there is one thing about all of you here you are either insanely talented or just insane
00:12:12or both both maybe a little bit of both one thing that we do know is you have signed up
00:12:19for the
00:12:19hardest 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
00:12:42winning 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
00:13:30as you know each shift is designed to test a real world skill that professional chefs like you
00:13:37must be experts at this season we're kicking things off with strategy
00:13:47because to be a successful chef you're constantly making difficult decisions now you've already made
00:13:53your first strategic call 12 of you decided to play cautious and 12 of you decided to be bold that's
00:14:01right
00:14:04now you're going to find out what that means okay if you chose the cautious challenge you need to
00:14:12create a one-bite dish featuring a easy to cook protein you'll have a choice of chicken thighs shrimp
00:14:20or ground beef and you have a good amount of time to cook 30 minutes you'll be battling solely for
00:14:29survival 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
00:15:30again 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
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 twelve thousand
00:16:09so now that you guys know what's going on does anybody regret where they ended up
00:16:16no regrets all right the frame where we are at here guys in about 30 minutes there's only going to
00:16:22be 15
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
00:17:03right behind you oh 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 of
00:18:06flavor your hair looks really good here okay sorry in this competition i'd like to represent home cooks i wear
00:18:15it as a badge of honor and i want to bring it oh so good to see you here so
00:18:20good to see you how's
00:18:21it going you know just started my 24 hours so okay it's starting slow it's the japanese in me i
00:18:28saw your
00:18:28outfit today i know you're gonna be like the silent killer you know that's that's kind of the whole vibe
00:18:32right yeah landing with cautious i went to the first table i saw that'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 dressing
00:18:46grated 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 lived 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 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
00:42:06like 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 gonna bring your dishes up,
00:42:37bold chefs are gonna bring your dishes to culinary,
00:42:41and then you could all head to the break room.
00:42:46Last chef in the break room,
00:42:48close the doors behind you.
00:42:49Very good looking.
00:42:52I feel extremely confident for the first time
00:42:54in many, many years of competition.
00:42:56I feel relaxed, which is weird for me.
00:42:58May 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.
00:43:06Woo!
00:43:09Way to go, everybody!
00:43:10We did it, yes.
00:43:11Way to go, way to go.
00:43:12First one is out of the way.
00:43:16It's the first and only time that we are all together in.
00:43:20Don't be nervous.
00:43:21Really? How'd it go?
00:43:24We'll see.
00:43:26All right, chefs, I know you can hear me back there.
00:43:29All right.
00:43:31The judge for this shift is a returning favorite.
00:43:34He is a seasoned veteran of all the most elite
00:43:37cooking competitions, both behind the stove
00:43:40and behind the judging table.
00:43:42Here is renowned restaurateur and culinary legend,
00:43:46Jet Tiva.
00:43:47Woo!
00:43:48Jet Tiva!
00:43:49Yeah!
00:43:50What is going on?
00:43:52Where are the chefs?
00:43:54We sent them all home.
00:43:55Yeah, we sent them all home, chef.
00:43:56Chef, if you're back there, nice to see you.
00:43:59Woo!
00:44:01They liked it in the back.
00:44:02Yeah, I know.
00:44:03I love Jet Tila, but holy buckets,
00:44:07I have never had him judge my food.
00:44:09So I am nervous.
00:44:11Hi, chef.
00:44:11Welcome.
00:44:13Good to see you guys.
00:44:14Good to see you.
00:44:14It's weird that there's no one here.
00:44:16I can hear them, but I can't see anything.
00:44:19All right, let's go.
00:44:19I know, this is crazy.
00:44:20It's our first season of blind tasting.
00:44:23It's going to be wild.
00:44:24Awesome, man, I love that it's blind tasting.
00:44:26We have 12 dishes here right now,
00:44:29and these are the chefs that cooked
00:44:31in the cautious competition.
00:44:3412 chefs made one-bite dishes,
00:44:37and they all had to choose from shrimp,
00:44:39chicken thighs, or ground beef.
00:44:41And the chefs who made the three worst dishes
00:44:44will clock out.
00:44:45Jet, just so you are clear,
00:44:47the chefs are in the break room.
00:44:48OK.
00:44:49They are watching and listening,
00:44:50so they will hear everything that you're saying
00:44:53about their dishes, even though you don't know
00:44:55who is back there.
00:44:56All right, here we go.
00:45:01Greek meatball, tzatziki, pistachio, gremolata.
00:45:06I do not want to go home.
00:45:08It is not time.
00:45:10It would really be nice to just last.
00:45:13I'm here for a hundred grand.
00:45:30Wow, meatballs well-formed.
00:45:32I've got the yogurt.
00:45:33I've got herbaceousness there.
00:45:35But it needs more salt.
00:45:37Wow.
00:45:38Especially with all those Greek flavors.
00:45:40All right.
00:45:41OK.
00:45:41OK.
00:45:42All right.
00:45:42I have to get through this first round.
00:45:47I mean, I'm not leaving.
00:45:49Right, this one's Cristino Mediterranean
00:45:51with bolognese amurdo mio lime arugula.
00:45:56Mmm.
00:45:58It's smoky.
00:45:59It's got a ton of really great flavor.
00:46:01What's really lacking here is the bread.
00:46:04I want a crisp bread, light center.
00:46:07All right, moving on.
00:46:08OK.
00:46:09Damba-style Bengali beef tostata, cilantro mayo.
00:46:13I'm also judging you by your terrible handwriting, Chef.
00:46:20Big flavor.
00:46:22Acid, umami.
00:46:24That tostata on the bottom gives a lot of crunch.
00:46:26This is really, really nice.
00:46:29OK.
00:46:29This is fried chicken bite with coconut garlic sauce
00:46:33and chili lime coconut.
00:46:36The fried chicken is light.
00:46:40It's crispy.
00:46:41The chicken is moist, but it's pretty under seasoning.
00:46:45Under?
00:46:46OK.
00:46:48Pan-roasted chicken thigh with a Thai chili lime
00:46:51and cilantro citrus relish.
00:46:54It's a lot of soup.
00:46:56Chicken thigh is spot on.
00:46:58It's crispy.
00:46:59This sauce, man, it's kind of like this Thai yum dressing.
00:47:03Great dish.
00:47:04Technically executed very well.
00:47:06So I went a little outside the box, OK?
00:47:09My strategy totally paid off.
00:47:11Jerk shrimp tostata, avocado crema, and fresh tomato.
00:47:16No, you're supposed to eat the whole thing in your mouth.
00:47:18Big Latin vibes.
00:47:20This chef did a great job of cooking the shrimp and seasoning the shrimp.
00:47:23Creaminess is great.
00:47:24I needed one more element that was starchy.
00:47:28Give you a place to go with all this acid and creaminess.
00:47:32I'll take it.
00:47:34All right.
00:47:35OK.
00:47:36Plantain and shrimp dumpling, plantain crisps, coconut curry, mango relish.
00:47:45This was fun.
00:47:46The dumpling is perfect.
00:47:48Seasoned well, crisp on the outside.
00:47:49The problem with this one is it's missing acid to balance the plate out.
00:47:56I knew that too.
00:47:57Wah-su hamburger.
00:48:00Hanzu daikon shiso.
00:48:03Really creative way to use beef.
00:48:05Essentially, if you break it down, it's a meatball.
00:48:07But when you add touches of shiso and daikon, it lightens the dish up.
00:48:12It really elevates the style.
00:48:13It's one of the smarter dishes so far.
00:48:15Oh.
00:48:16Yeah.
00:48:19Shrimp tostata, avocado mousse, and straw.
00:48:22This is a gorgeous bite.
00:48:24Let's see how it eats.
00:48:27Shrimp is cooked perfectly.
00:48:28It's still poppy and crispy, the way shrimp should be.
00:48:32Toastata is fried perfectly.
00:48:33The slaw gives you that acid moment.
00:48:36I'm missing, like, alums.
00:48:38I'm missing scallions.
00:48:40It's just bright, bright, but it could really have been rounded up by more alums.
00:48:44Totally.
00:48:45It's so right.
00:48:46Oh.
00:48:48Hala shrimp toast.
00:48:50Wow.
00:48:51Yeah.
00:48:54I'm proud of my dish.
00:48:55I feel like this dish is enough to help me reach my goal.
00:48:59Really smart dish.
00:49:01Sesame seeds.
00:49:02Hala is a richer dough, egg dough.
00:49:05The shrimp processed on there is smart.
00:49:08But the fat on the bottom needed a few more dimensions to be almost perfect.
00:49:16Okay.
00:49:16I'll take a sip.
00:49:18I feel like it's good enough to make it through to the next round.
00:49:21Hopefully.
00:49:22Okay.
00:49:23Japanese katsu slider, chicken katsu, umami aioli, ponzu chili slaw, puffed rice, brioche.
00:49:34I love the flavors here.
00:49:36The ponzu acid play with the creaminess and the herbaceous of the curry is pretty darn perfect.
00:49:42The problem here was the protein.
00:49:45When you say katsu, I want breaded, strong fry, crunch.
00:49:50Nothing crunch.
00:49:53All right.
00:49:54Last but not least, chicken banh mi tostada.
00:49:58Huh.
00:49:58All right.
00:50:00It almost looks like banh mi in Greek, like the pickles.
00:50:03You guys see the pickled budge and stuff like that?
00:50:05Jet has eaten a lot of my desserts.
00:50:08And I'm actually excited for Jet to try my food.
00:50:11My food.
00:50:12My food food.
00:50:12Delicious.
00:50:14The cook on the chicken.
00:50:15Good sear.
00:50:16Well seasoned.
00:50:17Now we get the freshness of the herbs.
00:50:20It really hits that expectation of the name.
00:50:24Don't love their handwriting.
00:50:25Love this dish.
00:50:26How's that sound?
00:50:29No, no notes.
00:50:31No, no negative.
00:50:32Wow.
00:50:33How did I do this?
00:50:34I'm full.
00:50:35Yeah.
00:50:37All right, Jet, you have tasted all the cautious challenge dishes.
00:50:41Yeah.
00:50:42I need you to take a second.
00:50:43Take a beat.
00:50:44Wow.
00:50:45Think about the 12 things you ate, because now you need to choose the bottom three.
00:50:50Oh.
00:50:5130 minutes to make food this great, you should all be proud of yourselves.
00:50:54Really, really nice job.
00:50:56All right, you guys, with that side, cut the feet.
00:51:00Oh!
00:51:02What is this?
00:51:03The Sopranos?
00:51:04Yo.
00:51:05Ah.
00:51:06I go out for Greek meatballs.
00:51:08I swear.
00:51:08Okay.
00:51:09A lot of chefs 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.
00:51:17All right, Jet, they cannot hear us back there.
00:51:20Do you know your bottom three?
00:51:22I...
00:51:22I know my bottom three.
00:51:24All right, hang on to the bottom three till later.
00:51:27What?
00:51:27Because next up is the bold challenge.
00:51:29Wow!
00:51:30I thought I could just get it over with.
00:51:32No.
00:51:33Bold.
00:51:33Bold in the front.
00:51:35Good luck, guys.
00:51:36All right.
00:51:37You have so much fun.
00:51:38Good luck, everyone.
00:51:40Everyone, everyone.
00:51:41Taking a risk.
00:51:43I like the risk.
00:51:45Also, there's 12K at stake, guys.
00:51:47That's not a small amount of money.
00:51:49All right, everybody.
00:51:50Turn the feed back on, please.
00:51:52It's food in Melbourne.
00:51:54Hey!
00:51:55Well, half of us are going home right now.
00:51:58I'm freaking out.
00:51:59I'm not ready to go home right now.
00:52:00Should I have played the cautious route?
00:52:02Like, what did I do?
00:52:04All right.
00:52:04So, first dish.
00:52:13All right.
00:52:14So, Jet, these chefs had 24 minutes.
00:52:17Ah.
00:52:18Still one bite, but a little trickier protein.
00:52:21Okay.
00:52:21Their choices were quail, venison, and frog legs.
00:52:25Oh, wow.
00:52:25All game.
00:52:27Kind of right up my alley.
00:52:28And so, unlike the cautious challenge, this time, you're choosing the bottom half.
00:52:33No, no, no.
00:52:35So, this time, six chefs go home.
00:52:37But here's a little kicker here.
00:52:40Your last assignment is to choose the best dish out of these 12.
00:52:43Yeah.
00:52:44And that chef's not only going to get the golden knife, but they're also going to get $12,000 cash.
00:52:50Wow.
00:52:51These chefs took the high risk.
00:52:53Yeah, right.
00:52:54They took the bigger risk, but there's more reward.
00:52:56Okay.
00:52:56All right.
00:52:58So, first dish.
00:53:01We have a boneless quail wing and a mole rojo tossed with sesame seeds.
00:53:11Mole in 24 minutes is mostly, in my mind, impossible.
00:53:18But this is really great.
00:53:22I like that audible feedback.
00:53:25The spices come through.
00:53:27The texture.
00:53:27Look at that.
00:53:28That's mole.
00:53:29I will say, though, the quail is dry.
00:53:34All right.
00:53:35Moving on.
00:53:37This is frog legs with lemon parsley gremolata.
00:53:42All right.
00:53:43Very straightforward.
00:53:48Frog's legs.
00:53:50It's really crispy on the outside.
00:53:52It's tender.
00:53:52It's cooked absolutely perfectly.
00:53:54The seasoning.
00:53:55This is probably one of the best seasoning dishes.
00:53:57But I really wanted a sauce to pull it all together.
00:54:03All right.
00:54:04Frog au cheval a la French baguette.
00:54:07Au cheval.
00:54:08Because I don't know.
00:54:10Sorry.
00:54:10Wow.
00:54:11It's so big.
00:54:11What's that?
00:54:14Everyone knows I carry my own dinner knife.
00:54:17Guys, I'm sorry.
00:54:18Oh my gosh.
00:54:18This is not one bite.
00:54:20This is not two bites.
00:54:21It's not four bites.
00:54:21It's kind of an appetizer.
00:54:25Oh.
00:54:26Oh my God.
00:54:28I love the accoutrement here.
00:54:31I really love the egg cooked perfectly creamy.
00:54:33I love the fig.
00:54:34The problem is it all kind of covers the frog.
00:54:38The frog is supposed to be the star.
00:54:41Oh.
00:54:43Oh.
00:54:45Vietnamese venison tartare with noc mam, Thai chilies, Vietnamese herbs, and a rice cracker.
00:54:53Here we go.
00:54:57The venison is well seasoned.
00:54:59It's treated well.
00:55:00The gaminess is cooked out of it.
00:55:02The noc mum bright notes of fish sauce and lime.
00:55:05Paired with the herbs of the mint.
00:55:07It's very precious.
00:55:08It's well thought out.
00:55:08Not the best to look at, but one of the best to eat.
00:55:13There you go.
00:55:14Ugh!
00:55:17Okay.
00:55:18Field and stream venison tartare, trout roe, garlic, chili, shoyu, citrus aioli.
00:55:28There's so much technique and refinement here.
00:55:31It seems the chef is very accomplished.
00:55:34I do taste the venison.
00:55:35It's a nice treatment of the venison.
00:55:37Very nice dish.
00:55:41Yes, yes, yes.
00:55:43I am so confident I am in the top six of this group already.
00:55:46I think I might have a really good chance of this $12,000.
00:55:49Cumin crusted venison crostini with pepper paste sauce and garlic labneh.
00:55:59I love all the flavors here.
00:56:02There's cumin, the spice, the salt level.
00:56:06This is where venison is balanced.
00:56:09It's the star of this dish.
00:56:11All right.
00:56:11Let's go.
00:56:12It's not the most gorgeous presentation.
00:56:15I think the venison was a little haphazard.
00:56:21Another chef with nice penmanship.
00:56:23Here we go.
00:56:23Southeast Asian venison tartare, crispy rice cracker.
00:56:29I love the plate up here.
00:56:30The sauce, the creaminess.
00:56:32I don't know if it's mustard or creme fraiche or something, but it balances the tartare.
00:56:35There's a little bit of heat there.
00:56:37It's really, it's a precious dish.
00:56:38I like this a lot.
00:56:41But the spice flavor is weird here because it's oily.
00:56:45There's no seasoning on it.
00:56:47I should have put it together.
00:56:49All right.
00:56:49We have oven baked quail with garlic and herb labneh and pickled shallot.
00:56:55It's not a bite.
00:56:56This is not a bite.
00:56:58It's just an adorable knife.
00:57:00It's sprinkles.
00:57:01That's definitely gifted by your daughter.
00:57:07I love the labneh.
00:57:09It's really the star of the show.
00:57:11But quail, the cook is inconsistent.
00:57:14It's a little on the over.
00:57:15And then the skin, I don't feel they got a nice crisp on.
00:57:22All right.
00:57:23Next 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.
00:57:33Come on.
00:57:34There you go.
00:57:38I'm digging the gumbo.
00:57:41I was doubting gumbo in 24 minutes, but that's a really well composed gumbo.
00:57:47It's got really nice seasoning, herbaceous layers.
00:57:50Really, really good.
00:57:54This one's called French bite.
00:57:55Frog legs, garlic glaze, flambe, pastis, caramelized onion, and gruyere.
00:58:05They're very well cooked.
00:58:07I didn't even try, bro.
00:58:09But I don't love the onions.
00:58:12Caramelized usually means cooked down until they're soft, tender, and super sugary.
00:58:16These are resistant.
00:58:18I mean, that's not caramelized.
00:58:19That is way undercooked.
00:58:21That's 24 minutes, bro.
00:58:23Next up, frog leg in masa tempura.
00:58:27Wow.
00:58:28With Mexican tartare sauce.
00:58:33Do you hear it?
00:58:33Mm-hmm.
00:58:34I hear the crunch.
00:58:35Do you hear it?
00:58:35That's the best cooked frog legs on the table so far.
00:58:41Tartare sauce, really smart as well.
00:58:43So, overall, really great dish.
00:58:47All right.
00:58:48Your final dish.
00:58:50Spicy venison tartare.
00:58:52Yukae-style cucumber.
00:58:54Green apple kimchi, aioli, and fried rice.
00:58:57Yukae is normally, like, a Korean-style beef tartare.
00:59:01It's, like, sweet and savory.
00:59:02Wow.
00:59:04Sorry, that gives it away, doesn't it?
00:59:05Mmm, I should say.
00:59:08The venison's treated well.
00:59:09It's cut perfectly for this.
00:59:11Just to play on textures, right?
00:59:13The crispy rice, the apple, which gives sweetness and acidity.
00:59:17Big faux pas here is salt.
00:59:20You did not salt this enough for all the richness you have here.
00:59:24But this is a tartare that I'll be stealing in terms of technique.
00:59:30This, I thought I over-salted it.
00:59:32To me, lack of salt is always a slightly better faux pas than too much salt.
00:59:40Mmm.
00:59:41I thought I over-salted it.
00:59:43Good job, everybody.
00:59:46You gotta extend home half these people?
00:59:48Yes, chef.
00:59:49This is not fair.
00:59:51How do you feel?
00:59:53Oh, this is where I'm really stuck.
00:59:56I feel like it's anyone's game right now.
00:59:58You think you know?
00:59:59One, two, three.
01:00:00Oh, and there's gonna be one or two dishes where, like, I'm splitting hairs.
01:00:04This is why it's hard.
01:00:10Chefs, we'll start by revealing the results of the cautious challenge.
01:00:16And remember, three of you will be clocking out.
01:00:19Those of you who are safe get to keep cooking in the shift.
01:00:23But you are not going to the break room.
01:00:28According to Jet, the safe chefs are...
01:00:34Christina.
01:00:36Yes.
01:00:37Shoda.
01:00:38I am definitely a competitive person.
01:00:40The first challenge is always getting the jitters out.
01:00:43So, let's go.
01:00:45Joe, you are safe.
01:00:47Flex.
01:00:49Avashar.
01:00:53Congratulations.
01:00:54Molly, you are safe.
01:00:55Hi, Molly.
01:00:57I had two goals coming into this competition.
01:00:59Cook food that I'm proud of and that represents me.
01:01:03And make it past the first round.
01:01:05So, I'm shocked and relieved.
01:01:07Dawn, you are safe.
01:01:11Zach, you are safe.
01:01:13Goal accomplished.
01:01:15Not eliminated first.
01:01:17Sweet.
01:01:18Maybe I can take my first nap of the day.
01:01:20Holy .
01:01:22I think I'm going home.
01:01:23And that means between Michelle, Antonello, Chris and Sam, three of you will be clocking out.
01:01:33The last safe chef from the cautious challenge is...
01:01:39Michelle.
01:01:45Feels really good to make it through the first challenge.
01:01:48And past the jitters of what happened last year, because I swear to God, if I lost, I would have
01:01:54fell on the floor, held one of the tables and said, I'm not leaving.
01:01:58Sorry, Chef.
01:01:59Chris, Antonello, Sam, it's your turn to clock out.
01:02:03Thank you, guys.
01:02:05Exiting the first round in any competition sucks.
01:02:08And this is the first time I've experienced it.
01:02:10I've always been a finalist.
01:02:11I've always been a winner.
01:02:12I just win.
01:02:13But sometimes losing is necessary because it will make you grow as a person.
01:02:18Thank you so much for being here, Chefs.
01:02:21Great cooking.
01:02:23All right, everyone.
01:02:24For the bold chefs, this is a lot tougher.
01:02:27Because half of you are going home.
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.
01:02:50I'm incredibly grateful.
01:02:52You were free to the second shift.
01:02:54All right, now for the part of this that I hate.
01:02:57The 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.
01:03:21And now I'm going to kind of just kind of settle in.
01:03:24And the next chef going home...
01:03:27Is Chef Anthony.
01:03:29Good.
01:03:34Love you guys.
01:03:37The next chef who is safe is...
01:03:40Chef Tramiel.
01:03:44Nice job, Chef.
01:03:48The next chef who is clocking out is...
01:03:52Chef Mariam.
01:03:55Good job, Chef.
01:03:56Good job, Chef.
01:03:57The next chef who is safe...
01:04:00Chef Alex.
01:04:04Nice job, Chef.
01:04:05The next chef who is clocking out is...
01:04:09Chef Olivia.
01:04:11I love you guys.
01:04:13Aww.
01:04:16This was a fun one.
01:04:19The next chef that is safe...
01:04:23Chef Robin.
01:04:25Yes!
01:04:26Nice job, Chef.
01:04:29Whoo!
01:04:30Whoo!
01:04:32The 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. 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, stings.
01:05:01That's life. It is what it is. The universe has something else for me. I know it.
01:05:08Chef Fiette and Chef Aro. One of you is going to be safe and the other, unfortunately, will be clocking
01:05:16out.
01:05:18The anxiety and the fear is overwhelming. I 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 shifts, 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 Malarkey and Alex.
01:06:21Wow.
01:06:22Nice work, chef.
01:06:23Yeah.
01:06:24Wow.
01:06:25The Golden Knife and $12,000 goes to congratulations, chef Alex.
01:06:37$12,000 right out of the gate feels great.
01:06:40I won.
01:06:40I have the Golden Knife.
01:06:42I set the tone.
01:06:43Winning this is a huge relief.
01:06:44I told him, Alex, that you were a chef to watch out for, and congratulations on round one.
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.
01:07:11Woo-hoo!
01:07:13It was your first day.
01:07:14How 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 bold chefs, congratulations.
01:07:43You can head to the break room.
01:07:44Good luck, guys.
01:07:45We will see you all in shift two.
01:07:47Good job, you guys.
01:07:48Have a nice rest.
01:07:49Woo!
01:07:50Chefs!
01:07:51Chefs!
01:07:51Chefs!
01:07:52Woo!
01:07:53Oh, dude, that was so easy.
01:07:54Bring it in.
01:07:54Bring it in.
01:07:55That was so easy.
01:07:55Close the doors.
01:07:56That was, like, the most intense moment that I've ever felt in, like, cooking TV, man.
01:08:02Woo!
01:08:03All right, good news for cautious chefs.
01:08:05You 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
01:08:26death head-to-head battle for elimination.
01:08:31Oh, head-to-head battle.
01:08:32Head-to-head.
01:08:34Getting the golden knife first and pitting two chefs against each other, I'm setting a
01:08:40tone of seriousness.
01:08:41I am not here to make celebrity chef friends.
01:08:43He's choosing them who goes head-to-head.
01:08:46Everyone's scared.
01:08:49I'm feeling good.
01:08:51Hello, chef.
01:08:58Alex, who are the two chefs you choose?
01:09:00Give me two names.
01:09:02Different chefs have used this golden knife differently in the past and did not use it
01:09:07strategically.
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.
01:09:20Zach and Shoda.
01:09:24We, chef.
01:09:26Zach and Shoda.
01:09:27Wow.
01:09:28Vicious.
01:09:29Two powerhouses?
01:09:31Like, Alex is not sparing anyone right now.
01:09:34Alex, why did you select Zach and Shoda?
01:09:37I'm scared of both of them.
01:09:39That's a very good reason.
01:09:40So that is using the golden knife to your advantage.
01:09:43And there's nothing wrong with that.
01:09:45Zach 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, could 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 could head back to the break room.
01:11:25Zach goes first.
01:11:26Alex, congratulations on the Golden Knife and your 12,000.
01:11:30You could go chill for a little bit.
01:11:31Thank you, 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.
01:11:40Good job, man.
01:11:46Zach, you have first pick.
01:11:49What are you choosing?
01:11:53Telleggio.
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.
01:12:04Telleggio, it's funky.
01:12:06It 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?
01:12:23Oh, okay.
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?
01:12:54Right?
01:12:55That means going to mince.
01:12:56What is this?
01:12:57Take a very large gulp of it.
01:12:59Can I smell it?
01:12:59It's like mince all the core.
01:13:00It's turbo mint.
01:13:02Turbo mint.
01:13:04Durian.
01:13:04Liquid smoke.
01:13:05Sashimi.
01:13:06Done.
01:13:08It'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.
01:13:15The 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.
01:13:23You 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.
01:13:37These 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.
01:13:43Super talented.
01:13:44But the three ingredients I didn't want, he got all three.
01:13:48Damn you, Alex!
01:13:49How is he going to make a composed egg?
01:13:51How do you open this up?
01:13:54This is going to be a hard challenge.
01:13:55It's 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 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 Shoda, I'm going to use my expertise.
01:14:53I'm going to do a taleggio ice cream with roasted white chocolate and ghost pepper caramel.
01:14:59Dessert is all about balance.
01:15:01You're in a constant battle with sugar.
01:15:03The way you take it on is with acid, with salt, with savory elements.
01:15:07I mean, Shoda's a beast.
01:15:08If I didn't have ingredients that could work in a dessert, I would be a lot more terrified.
01:15:16I 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?
01:15:20He'll be fine.
01:15:21He'll be fine.
01:15:22I better hang on to this or it's going to bite me in the ass.
01:15:25Making ice cream right now with cheese is risky.
01:15:27You have to be careful about the fat content and also the texture.
01:15:30If there's too much fat in the ice cream, it'll get busty.
01:15:33Stay.
01:15:34That's a technical term, by the way.
01:15:35Like, I'm not saying ugly, like, 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 telégio, 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, you have 15 minutes left in this competition and only 21 hours to go
01:15:59to see who's going to be the last chef's standard.
01:16:02How's it tasting?
01:16:03Tastes like durian.
01:16:04Is that too good?
01:16:05No, it's good.
01:16:05It's good.
01:16:06It's got to be there, but I think that's already the right balance and I don't want it to come
01:16:09out more.
01:16:10I actually pulled back on the durian quite a bit with the dashi part just because it
01:16:15was too funky already.
01:16:16I'm going to add some vanilla clams, a lot of umami into it so it really not masks it,
01:16:21but try to balance it out.
01:16:23You got to really like durian.
01:16:25This 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
01:16:54in 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.
01:17:06The 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.
01:17:59Three, two, one.
01:18:02Hands up, guys.
01:18:03Great job, chefs.
01:18:05All right, so Zach, Shota, you can bring your dish up front.
01:18:09I've never lost on episode one before, so I have that fear as I go to the judges' table.
01:18:15I feel good technically about what I made.
01:18:17The great unknown is my good friend, Shota, who undoubtedly made something incredibly delicious in that bowl.
01:18:24Perfect.
01:18:24Thanks, guys.
01:18:25You can go to the back.
01:18:26Such 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.
01:18:35Stay back.
01:18:36I'm sorry.
01:18:37Give me that knife.
01:18:38I'm sorry.
01:18:38Okay, let's get Jet out here, please.
01:18:42And 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 was a 30-minute showdown between two chefs.
01:18:55Okay.
01:18:55This first chef had to use liquid smoke, durian, and creme de menthe.
01:19:02Okay?
01:19:03Wow, that's crazy.
01:19:05This dish is durian soba.
01:19:08I'm scared to taste this.
01:19:13I love this broth.
01:19:15The broth is the star of the show here.
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.
01:19:33This next chef had to make a dish using telegio.
01:19:38Ghost pepper, and white chocolate chips.
01:19:40Wow.
01:19:42Oh, wild.
01:19:43Pomegranate swirl telegio ice cream with roasted white chocolate, Marcona almond crunch, and ghost pepper caramel.
01:19:52Wow.
01:19:57Woo!
01:19:58The telegio is absolutely present, but that funk or the fermentation, it is almost a little too present.
01:20:08Oh, come on.
01:20:10Ice cream consistency and texture is fantastic.
01:20:12It's silky.
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 top 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.
01:20:28Mm-hmm.
01:20:29Versus how well does the dish taste overall.
01:20:32Right.
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.
01:20:58What's up, Uncle Jet?
01:21:01Oh, 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.
01:21:35I'm sorry, Shoda.
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.
01:21:48It 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.
01:21:58Shoda!
01:22:01This is the earliest I've ever been out in a cooking competition.
01:22:07I'm bummed.
01:22:08I don't know what else to say.
01:22:10I'm bummed.
01:22:10I wanted to cook more.
01:22:11I had a lot more up my sleeve that I wanted to showcase, and I was saving till the end.
01:22:16And it's really about the smallest mistakes that send you home.
01:22:22Chet, thank you so much.
01:22:24Pleasure to have you.
01:22:24Always 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.
01:22:29Good 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.
01:23:22Shift two starts now.
01:23:32Next time on 24 and 24, 15 chefs enter our form.
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.
01:23:49You want me to alphabetize them?
01:23:51Panic in my mind came about me.
01:23:54And two chefs will be clocking out.
01:23:56Come on, come on.
01:23:58I don't want to go home.
01:24:00Woo!
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