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00:00:01Last time...
00:00:02Send the chefs.
00:00:03Send the first round of chefs.
00:00:0424 world-class chefs began the longest day
00:00:07of their professional lives.
00:00:08Wow.
00:00:09I'm choosing to compete on 24 and 24.
00:00:12It's scary, but I think it's scary in a good way.
00:00:15Let the games begin!
00:00:16Go, go, go, go, go, go!
00:00:17In their first two challenges,
00:00:1915 chefs survived,
00:00:21and nine were asked to clock out.
00:00:23Chef Maria.
00:00:25I'm shocked.
00:00:26I don't know how to take it in.
00:00:28Not yet.
00:00:28With his standout cooking right out of the gate,
00:00:32Alex Stupak has established himself as an early front runner.
00:00:35A new regime.
00:00:36Ah!
00:00:38At this point, I can start to feel the target on my back growing.
00:00:41And honestly, I like being a threat.
00:00:44Then, after an epic head-to-head battle,
00:00:48a giant clocked out.
00:00:50Showed up.
00:00:51Wow.
00:00:51I'm sorry, Chef.
00:00:54Holy moly.
00:00:55This is the earliest I've ever been out
00:00:57in a cooking competition.
00:00:58I'm bummed.
00:00:59And now, 15 chefs enter hour four.
00:01:03I had no idea it was going to be this crazy.
00:01:05Woo!
00:01:07This is 24 and 24, last chef standing.
00:01:11Here we go.
00:01:13Okay, Chefs, we're all one step closer to $100,000.
00:01:19Woo!
00:01:21Woo!
00:01:22Woo!
00:01:22You only have 13 chefs and about 20 hours standing in your way.
00:01:30Alex, you have the golden knife, but that could change very soon.
00:01:34I've won the golden knife.
00:01:36I can tell that the other chefs are paying attention to me.
00:01:38They're starting to recognize that I'm a threat.
00:01:40And honestly, I do not mind being the bad guy.
00:01:43I'm here to win $100,000.
00:01:44Chefs, welcome to shift two, which is all about speed.
00:01:51Yes.
00:01:51Here we go.
00:01:53Here we go.
00:01:55You can be the most talented chef in the world,
00:01:57but if you're too slow on getting food on the plate,
00:02:00you certainly can't make it here.
00:02:02Let me tell you something.
00:02:04You go to a restaurant and you want to wait 45 minutes
00:02:06to an hour for an entree?
00:02:07Of course you don't.
00:02:08So speed is important.
00:02:09The shift is going to have three challenges,
00:02:12and we're going to start it off with the speed obstacle course.
00:02:19But we are switching it up this year.
00:02:22This time, it's going to be a team challenge.
00:02:27Team one will be the six chefs from the bowl challenge.
00:02:31Let's go.
00:02:33Plus Zach, who survived his head-to-head battle last shift.
00:02:38And team two will be the remaining chefs
00:02:40that were in the cautious challenge, shift one.
00:02:45Zach, slide over.
00:02:47Come on over.
00:02:48Come on, Zach.
00:02:51Hey, baby.
00:02:51I am actually really happy to have been drafted onto Team Bold.
00:02:56These are chefs who most of them I know very well,
00:02:58and they all know that I competed as a pastry chef,
00:03:02but I can do so much more.
00:03:05All right, chefs.
00:03:06This is seven-on-seven relay race.
00:03:08Props team, bring in the table.
00:03:11Let the games begin.
00:03:14What?
00:03:15Here we go.
00:03:16Relay race.
00:03:17What are we going to do?
00:03:18Potato sack jumping?
00:03:19What are we going to do here?
00:03:20Peanuts.
00:03:21Peanuts?
00:03:22Okay, cracking peanuts.
00:03:23Breaking down chicken.
00:03:24Good.
00:03:25Let's go.
00:03:25Let's go.
00:03:26Oh, are we going head-to-head on this?
00:03:29Yeah.
00:03:29Okay.
00:03:33All right, you guys.
00:03:33Each member of your team is going to have to complete one distinct task.
00:03:40First chef is going to break down a chicken into eight pieces.
00:03:44Two legs, two thighs, two breasts, two wings.
00:03:46When that is done, the second chef will juice two cups of watermelon juice without a blender.
00:03:54The third chef will alphabetize eight spice jars.
00:03:58I'll do the alphabetize.
00:03:59The next chef will separate the whites and the yolks of a dozen eggs.
00:04:03The next chef will then take the separated eggs and turn them into mayonnaise.
00:04:08Mayonnaise.
00:04:09The sixth chef will shell 24 peanuts.
00:04:12Oh.
00:04:13And finally, the last chef on your team will match eight different varieties of beans.
00:04:19This challenge is not for elimination, but the winning team will get to go to the break room for now.
00:04:26And they will get to vote amongst themselves on which of their teammates was the most valuable, and he or
00:04:32she will get the golden knife.
00:04:34Let's do this.
00:04:35You?
00:04:36Let's go team.
00:04:36So now chefs huddle together and decide who's going to go where and line up at the table.
00:04:42You guys, I break down the chicken in 43 seconds.
00:04:45I want the chicken if I can.
00:04:46I'm looking at Team Bold, and this is a team that will be just fine with speed.
00:04:53Who has a lot of opinions on any one thing?
00:04:56I would love to do the chicken.
00:04:57You good on chicken?
00:04:58Yeah, I'm good on chicken.
00:04:58I've broken down chicken a million times, so I'm comfortable breaking down the chicken.
00:05:04I bet I'm really smart with watermelon.
00:05:05What is that one?
00:05:06You want to do watermelon?
00:05:07I'll take watermelon.
00:05:08That's where you get to, like, have fun, tear it up.
00:05:10I love the trenches, you know?
00:05:12Who's good at alphabetical order?
00:05:14Leanne, you're alphabet.
00:05:15I'm good at identifying spices.
00:05:17I'm good at alphabet and math.
00:05:20I'm good with spelling and math.
00:05:24But yeah, I think that's a challenge that I am, like, prime for.
00:05:27I'll do the peanuts.
00:05:28Okay, peanuts.
00:05:29I'll whisk.
00:05:30Eggs.
00:05:30I'll whisk.
00:05:31You want mayo?
00:05:32Yeah.
00:05:32I'm going to do beans, guys.
00:05:33I'm like, we're going to crush these people.
00:05:35We already know and feel that we're great, and they're cautious.
00:05:39They're like, I don't know.
00:05:39I'm a little scared over here.
00:05:41I could break down a chicken in 43 seconds.
00:05:4343?
00:05:44I do not mind doing the chicken.
00:05:45I do not mind doing the peanuts.
00:05:47So now everyone's trying to decide what to do and who does what.
00:05:49It was a cluster you-know-what.
00:05:51All right, what am I doing, separate eggs?
00:05:52I'm just sitting there looking around.
00:05:53I'll do this, I'll do that.
00:05:54Yeah.
00:05:54I mean, I said I'd do one thing and then somebody else said they'd do it.
00:05:57You said my name?
00:05:58Okay.
00:05:58Who's doing mayo?
00:05:59I'll do it.
00:06:00I'll do it.
00:06:00Mayo?
00:06:01What do you want?
00:06:01What's left?
00:06:05All right, guys.
00:06:06Let's hurry up.
00:06:06Take your spots.
00:06:07What am I doing?
00:06:08Did anyone do alphabetizing?
00:06:11Wait, I can't do beans.
00:06:12You can't do beans?
00:06:14I express my interest in doing either chicken or spices.
00:06:17I am Bengali-American, and typically I cook with a lot of spices, but it seems like in
00:06:23the confusion of the last few seconds, somehow I end up becoming the bean counter.
00:06:26Guys, no.
00:06:26Lunar is going to be judging from the sides.
00:06:28When you feel like you're getting it.
00:06:29Joe and I are going back and forth about who does eggs and who does spices.
00:06:33Let me do this.
00:06:34I was supposed to do the eggs.
00:06:35Joe was like, no, you do this.
00:06:36I just threw my hands up.
00:06:38I was like, just put me at the table.
00:06:39Let's go.
00:06:40This is going to be wild.
00:06:41I end up in front of spices.
00:06:43I'm like, what am I going to do with spices?
00:06:46Chefs, on the line is some rest and the Golden Knights.
00:06:53Michelle and Tramal, you guys are first.
00:06:55I am a chef at a farm, and if you've got to break down a chicken, you want a farm
00:06:59girl
00:06:59for sure.
00:07:00And your time starts now.
00:07:06Come on, buddy.
00:07:07You got this.
00:07:08You got this.
00:07:08I got it.
00:07:10Yeah.
00:07:10You got it.
00:07:11Got it, guys.
00:07:12Last year, I got knocked off in the first round.
00:07:14So it's really important for me to be here till the end.
00:07:18So I have to go fast.
00:07:19Come on.
00:07:20Come on.
00:07:20Let's go.
00:07:21We're doing good.
00:07:22We're doing good.
00:07:22So in the Marine Corps, I was always under pressure.
00:07:25But you can break down a chicken time and time again.
00:07:27But when you're doing it with people watching you, you know, it's a little more difficult.
00:07:33Go!
00:07:34Come on, buddy.
00:07:34Three, four, five, six.
00:07:39Eight.
00:07:40Done.
00:07:40Go, Michelle.
00:07:41That's right.
00:07:41Come on, Laz.
00:07:42Cleared?
00:07:42Cleared?
00:07:43Go.
00:07:44Come on, Chef.
00:07:44Let's go.
00:07:45Come on, Chef.
00:07:46Having to cook for NBA players, I have to make watermelon juice all the time.
00:07:54Two.
00:07:55All right.
00:07:55Tramiel's good.
00:07:56You can start.
00:07:58Now it's my turn.
00:07:59Watermelon.
00:07:59I'm just, like, squeezing that stuff.
00:08:01There's watermelon shooting everywhere.
00:08:02Come on.
00:08:02Come on.
00:08:03Come on.
00:08:03Yeah.
00:08:04Yeah, yeah, yeah.
00:08:04You got this, girl.
00:08:05You got it.
00:08:05You got it.
00:08:06You're doing awesome.
00:08:07I'm gonna spoon it out and I'm gonna mash it to death.
00:08:11And who is across from me?
00:08:13Bryan Malarkey.
00:08:14I'm not scared of you, baby.
00:08:16This right now, this is not your strong suit.
00:08:19We're gonna get this done.
00:08:21You got this, girl.
00:08:22You got it.
00:08:22You got it.
00:08:23You got it.
00:08:24You got it.
00:08:25Let's go, Malarkey.
00:08:25Let's go.
00:08:26You got this.
00:08:27Let's go.
00:08:27You got this.
00:08:28Yes.
00:08:29Yes!
00:08:30There.
00:08:30Good, good, good, good, good.
00:08:31All right, good.
00:08:32Move on.
00:08:32Go, Joe.
00:08:33Oh, my God.
00:08:33Come on, Joe.
00:08:34Start.
00:08:36Oh, God.
00:08:37Oh, God.
00:08:37Oh, God.
00:08:37There's no labels on these spices and we gotta jump into it.
00:08:40They want me to alphabetize them.
00:08:42But, of course, there's, like, four of them I don't know.
00:08:44Check.
00:08:46Go.
00:08:46Boom, boom, boom.
00:08:47I catch back up.
00:08:48Watermelon, two cups, no problem.
00:08:50Hoo-yah.
00:08:50All right, it's tied.
00:08:51It's even.
00:08:52We're at about a dead heat right now.
00:08:54We gotta go fast.
00:08:55Got this.
00:08:55This is a very hard challenge, though, because you have to identify the spices, then, in your
00:08:59head, alphabetize them.
00:09:01I identify allspice, whole allspice berries.
00:09:05There is natto seed, and so I figure the natto seed goes after the allspice.
00:09:12Coriander, cumin, centigrithe, jupi, jupi, star, nice.
00:09:18Is this satire?
00:09:18As I'm tasting, I'm confident, so I'm gonna just start moving things around.
00:09:23A, B, C, D.
00:09:25Like, I'm in elementary school.
00:09:26A, B, C, D.
00:09:28I don't know what this is.
00:09:29This is some blend.
00:09:30Taste it.
00:09:31Taste everything.
00:09:35You ever try and taste a spice, like, in its raw, whole form?
00:09:39Huh.
00:09:40Goodbye palate.
00:09:41My palate's blown out.
00:09:42I'm lost.
00:09:43I'm lost.
00:09:44I'm completely lost.
00:09:45I think they're all in order.
00:09:46Check.
00:09:46A, B, C, D.
00:09:47Come on, Joe.
00:09:48Nope.
00:09:49No.
00:09:50What?
00:09:50You need to turn this anise, this first one.
00:09:52Anise?
00:09:53A star anise.
00:09:54Oh god.
00:09:55Oh god.
00:09:55Oh god.
00:09:58Check.
00:09:59No.
00:10:00Check.
00:10:01No.
00:10:03Check.
00:10:04No.
00:10:05Check.
00:10:06What?
00:10:09Finally, I figure out that it's not cumin seed that's there.
00:10:14It's caraway seed.
00:10:15I move caraway in front of the coriander seed.
00:10:19Check.
00:10:19Yes.
00:10:20Yes!
00:10:22Leanne's gonna move on.
00:10:23Two ham, two ham.
00:10:25No.
00:10:25Leanne flies right through it, of course.
00:10:27And of course there's me, bumbling and stumbling over these letters of the alphabet.
00:10:32I'm just getting anxious, I'm getting nervous.
00:10:36Check.
00:10:37No.
00:10:38I am scared.
00:10:40He's scared.
00:10:41We're all scared.
00:10:42Panic in my mind just came about me.
00:10:46Nobody could help me.
00:10:48I'm lost here.
00:10:48I'm lost here.
00:10:49Now I'm getting more confused.
00:10:56I don't know what these are.
00:10:58Oh my god.
00:10:59I wasted so much time on these spices.
00:11:00We're never gonna win this.
00:11:02One at times faster.
00:11:03Use your second hand to pull the white off.
00:11:05My teammates are heavy hitters.
00:11:07And if I mess up on this egg challenge, they might think I'm the weakest one here.
00:11:11And I don't want to be known as the weakest one here.
00:11:13I want them to be worried about me.
00:11:15Check.
00:11:17Yep.
00:11:18They got the eggs separated, and now Zach's on to making mayo.
00:11:21And I'm like, oh!
00:11:23Come on, Joe.
00:11:23You got it.
00:11:24There's nothing more beautiful than a relay race.
00:11:27I was an athlete, a 2001 Indoor World Champion, and you're only as good as your weakest link.
00:11:32And if we're not in the game, I don't feel good.
00:11:35Taste it and guess.
00:11:37Because guessing is all you got right now.
00:11:39We got a pretty big split in the action here.
00:11:42One team is definitely running away with this.
00:11:44Oh, hell yeah.
00:11:46Check.
00:11:46Check.
00:11:47Yep.
00:11:47Yes.
00:11:47Go.
00:11:48Yes.
00:11:51What thing have you not done?
00:11:53Make a guess.
00:11:54Make a guess, baby.
00:11:54Take a guess.
00:11:55Line them up and ask.
00:11:56Check.
00:11:59Yes.
00:12:00Molly, go.
00:12:01We're not on this yet.
00:12:03I'm a home cook, and I've separated a lot of eggs in my lifetime.
00:12:07I know how to separate eggs fast.
00:12:09Go, Molly.
00:12:10I feel bad because I made Joe switch with me.
00:12:13Check.
00:12:14You're done.
00:12:14Check.
00:12:15We're good?
00:12:15Come on, Dawn.
00:12:16We can catch up.
00:12:18Check.
00:12:20Yeah, you're good.
00:12:21Yeah.
00:12:22All right.
00:12:23Alex is identifying beans.
00:12:24I was a pastry chef for 10 years, but my other strong suit is Mexican food, so I know my
00:12:30beans.
00:12:30Done.
00:12:31Yep.
00:12:32Yep.
00:12:33Done.
00:12:35Everyone can stop.
00:12:37What was the one job?
00:12:39What were they?
00:12:40It's all spicy.
00:12:41All right.
00:12:42So, Alex, your team won.
00:12:44All right.
00:12:44Woo!
00:12:45Good job, guys.
00:12:47So, two things are going to happen now.
00:12:49One, you guys are going to get to go to the break room and chill, but you have to choose
00:12:53who was the most valuable player on the team, and that person will receive the golden knife.
00:13:02Alex led us here.
00:13:03Alex led us here.
00:13:03I nominate Alex to continue to hold the golden knife.
00:13:05I nominate Leanne.
00:13:06That was the hardest one.
00:13:08I nominate Leanne.
00:13:09Leanne.
00:13:10Leanne.
00:13:10Leanne.
00:13:27Leanne.
00:13:27Leanne has the golden knife.
00:13:29She's an extremely strong competitor.
00:13:31She's the one I am most worried about.
00:13:33I've been doing this a really long time.
00:13:35OG competitor, while I've won competitions here and there, I've never won a big one.
00:13:41And so, I am motivated.
00:13:44I'm ready to win one.
00:13:45Congrats to this team.
00:13:46You guys can now go to the break room for now.
00:13:48Good luck, guys.
00:13:49Good luck, guys.
00:13:50Good luck, guys.
00:13:50Good luck, guys.
00:13:52Okay.
00:13:52Woo.
00:13:53Woo!
00:13:55Now we get to wait an hour.
00:13:56Good job, guys.
00:13:57All right, you guys, we're moving on to the next challenge.
00:14:00Culinary, bring out the table.
00:14:01All right, let's do this.
00:14:03Yeah, I love cloches.
00:14:05You got this, champ.
00:14:06I'm good.
00:14:06Aw.
00:14:07Come on.
00:14:10I'm scared.
00:14:11Ugh.
00:14:13Don't like this.
00:14:14This is sad and mean.
00:14:18They're having a blast.
00:14:18They're having so much fun.
00:14:19I know.
00:14:20Simmer down.
00:14:21All right, you guys, so I'm sorry you guys did not win the relay challenge.
00:14:24Now all seven of you are facing elimination.
00:14:29Six will be continuing on, and one, unfortunately, will be clocking out after this challenge.
00:14:36Traditionally, each dish under these cloches takes at least an hour to make.
00:14:39But this shift is all about speed.
00:14:42So you are only going to have 24 minutes to make them.
00:14:46Okay.
00:14:47It's going to be whatever your interpretation of this classic long-cooked dish.
00:14:55So how we're picking the cloches is going to be at random.
00:14:58You guys chose which order you did the relay, and that will be the same order in how you pick
00:15:04these cloches.
00:15:05I'm not going to lie, I was kind of hoping that since I broke down that chicken really fast, I
00:15:09was going to get sent to the break room, but it didn't happen.
00:15:12Michelle, pick the first cloche, and that is the dish you were making.
00:15:15Ah.
00:15:18Beef bourguignon.
00:15:19Wow.
00:15:20I can't tell you the last time I made that, but I know it takes hours to cook.
00:15:24Lex, you're next.
00:15:25Decisions, decisions.
00:15:27I'm just praying it's not any crazy ingredients.
00:15:30Let it rip.
00:15:31Mole.
00:15:33I know Mexican flavors, but mole is layered over time, over time, over time.
00:15:40And I know that this is going to be a challenge.
00:15:45All right, Joe, you're next.
00:15:46Which number do you want?
00:15:47Lucky six.
00:15:48Coco Vaughn.
00:15:49Come on, baby.
00:15:51Go back to your station.
00:15:52Thank you very much.
00:15:53Molly, it's up to you.
00:15:55Gumbo.
00:15:57You look so excited about gumbo, Molly.
00:16:00I've never made a gumbo before.
00:16:03I've had it a couple of times.
00:16:05Gumbo?
00:16:06I've never made gumbo.
00:16:07You got it.
00:16:08I don't know.
00:16:08What is it?
00:16:09What even is gumbo?
00:16:09Dawn, you are next.
00:16:11What's right in front of me?
00:16:13Lasagna.
00:16:14This is one of the better choices.
00:16:17Pick a bad one, please.
00:16:18Come on now.
00:16:18Pick the wrong one, yes.
00:16:20Intuition, guide me.
00:16:20Christina?
00:16:21Which close is going to be the best one for me?
00:16:25Not much option.
00:16:27Beef Wellington.
00:16:28Are you kidding me?
00:16:28Okay.
00:16:29All right, let's go.
00:16:30It's a freaking beef Wellington.
00:16:33Beef Wellington in 24 minutes?
00:16:35Like, come on.
00:16:37So high, oh man, so high.
00:16:39What do you think here?
00:16:40What do you think?
00:16:40What the hell is it?
00:16:41Looks like I don't get a choice at all this time.
00:16:43I get what is left over.
00:16:44Bull pork.
00:16:45Excellent.
00:16:46Something smoked cooked over six to eight hours traditionally.
00:16:49And I have to produce this in, how long was it?
00:16:5130 minutes?
00:16:52In 24 minutes.
00:16:54Hooray.
00:16:55Remember, guys, this is just going to be your interpretation of this classic dish.
00:17:00That's the good news.
00:17:01The bad news?
00:17:0224 minutes.
00:17:05And then one of you will be clocking out.
00:17:07All right, the fastest 24 minutes of your life starts now.
00:17:11All right, let's go.
00:17:19Proteins.
00:17:23Barbecue sauce.
00:17:27Beef stock.
00:17:35They're cooking.
00:17:35I can't see anything out there but they're cooking.
00:17:40Hello, Chef.
00:17:41Hi.
00:17:41How are you feeling?
00:17:42I'm feeling okay.
00:17:43I just decided to make a noodle-less lasagna.
00:17:47Noodle-less lasagna?
00:17:48Yeah.
00:17:49Noodle-less because maybe I shouldn't be so straightforward.
00:17:51I don't have time to make these noodles, so I'm using Japanese eggplant.
00:17:56So what I'm going to do is just do a little roulade of an eggplant with some s'morza, cheese.
00:18:03Is the judge going to be able to identify this dish as lasagna?
00:18:06My prayer is that, you know, they understand.
00:18:08Best of luck.
00:18:10I'm choosing not to do a tomato sauce because 24 minutes is not enough time.
00:18:15But I know I want tomatoes present on the plate, so I'm opting to char them really hard.
00:18:25Truthfully, I'm so glad I didn't get mole.
00:18:27My station partner got mole.
00:18:30I was like, who, girl?
00:18:31Better you than me.
00:18:33Better you than me.
00:18:34I'm making tacos.
00:18:35I'm making tacos because that's what I know.
00:18:37I'm going to just make some chicken tacos with the mole sauce.
00:18:41Time is of the essence.
00:18:44Mole is famous for having 10 trillion ingredients.
00:18:49Peppers.
00:18:50Sometimes 72 hours to make.
00:18:53It is going to be a very tough challenge.
00:18:5820 minutes.
00:18:59Don't have time.
00:19:01Burn, baby, burn.
00:19:03I'm toasting my spices, char my vegetables.
00:19:07Tell you what, you can feel the heat.
00:19:10That's all right.
00:19:10As an NBA chef, I feel like my niche is taking the cuisines of the world since I cook for
00:19:16so many different nationalities in sports and making them delicious.
00:19:21I hope I can do that fantastically.
00:19:25These dishes are hard.
00:19:27Yeah.
00:19:28I think pulled pork is pretty hard.
00:19:29I think mole may be the hardest.
00:19:31Why could I have not gotten the gumbo?
00:19:35I could have whipped that thing together in no time.
00:19:40Gumbo.
00:19:47I don't know gumbo.
00:19:49I just don't know gumbo.
00:19:50I specialize in Chinese, Jewish, and Midwestern cuisine.
00:19:54So I'm feeling really intimidated at making something that I've never made before in 24 minutes.
00:20:01I know that gumbo is sausage and other meat.
00:20:04And I saw my comfort sausage of lap chong over there.
00:20:07So I'm starting with that.
00:20:09Hello, Molly.
00:20:11How are you feeling?
00:20:12I'm feeling really excited because I've never made gumbo before.
00:20:16I have lap chong.
00:20:17I have shrimp.
00:20:17I'm using shojing wine.
00:20:19I'm going to add tofu.
00:20:20Okay, you bringing in those Asian flavors.
00:20:23Love it.
00:20:23Yeah, so I'm using the flavors that I know the best.
00:20:29Uh-huh.
00:20:30Whew.
00:20:31I think beef porguignon's an easy one.
00:20:33I think making it easy.
00:20:33I feel like in 24 hours you can get it a little soft enough.
00:20:37Yeah.
00:20:37If you cut it small enough.
00:20:3824 minutes.
00:20:39What did I say?
00:20:4124 hours?
00:20:42It gives you plenty of time.
00:20:4324 minutes, I think, can give you plenty of time to cut the beef small enough and make
00:20:48it super soft.
00:20:50Yeah.
00:20:50Cut right, Michelle.
00:20:52So I choose filet because it's a quick cooking meat.
00:20:54I am pan searing all the beef and mushrooms, onions, garlic, some rosemary.
00:20:59Then I am going to add beef stock, some red wine, and hopefully the judges like it.
00:21:06Do we have wine openers on our stations?
00:21:09Hey, mine's a screw top.
00:21:10Hey, mine's not.
00:21:11Can I use some of yours?
00:21:12Uh, yes.
00:21:13Thank you, Joseph.
00:21:14Here you go.
00:21:16You know, I have done a lot of competition.
00:21:19But this one, by far, hardest competition I've done.
00:21:23It is a non-stop challenge after challenge after challenge.
00:21:27I feel like we're inside of a pressure cooker the whole time.
00:21:33I'm going to step out real quick.
00:21:35Okay.
00:21:35Are you okay?
00:21:36Yeah.
00:21:36I'm going to change the comfy shoes.
00:21:38I'll be right back.
00:21:38Comfy shoes?
00:21:39Comfy shoe change?
00:21:41I'm going to sneakers.
00:21:43A true pulled pork is near impossible in 24 minutes because it requires several cooking
00:21:49steps, most of which take a very long time.
00:21:51So for my pulled pork dish, I'm going to make a pulled pork sandwich.
00:21:55And the inspiration for this dish is school lunches.
00:21:57As a first-generation Bengali American, I had a little bit of a different umpring from everybody
00:22:01else in Columbus, Ohio.
00:22:03I grew up eating Bengali food a lot.
00:22:04So school lunches were a chance to have American food.
00:22:07I really loved pulled pork.
00:22:09The first thing I want to do is find pork shoulder and I get it in the pressure cooker
00:22:12right away because this will add some kind of pulled texture to this dish.
00:22:16Other important things about a good pulled pork is it has to have the addition of smoke
00:22:19in some way, shape, or form.
00:22:21Since I don't have smoke, I'm going to try to create smoke using these smoky pork items.
00:22:24Chili.
00:22:28Hello, Chef.
00:22:29Well, I smell a lot of like pulled pork elements.
00:22:32Yeah, that's right.
00:22:33Which I love.
00:22:33And what are you pressure cooking?
00:22:35Uh, pork butts.
00:22:36Pork butt.
00:22:37Do you think you're going to be able to pull pork?
00:22:39Well, we're afraid of the gods yet.
00:22:41We'll see what happens.
00:22:41Okay, Chef.
00:22:42The pork gods will help us.
00:22:47Coquivant, baby.
00:22:47Basically, it's an old bird cooked a long time.
00:22:49We don't have old birds and we don't have a lot of time.
00:22:51So I'm going to figure it out.
00:22:52I'm going to use the chicken thigh and I'm going to give us some root vegetables.
00:22:55And I'm going to take it from there.
00:22:57I've got to start being smart.
00:22:58If I'm going to get this chicken cooked in 24 minutes, I've got to pull that bone out.
00:23:01I've got to get it in the pan.
00:23:03Putting the brick on top of the chicken, it helps speed up the process without losing any
00:23:08of that moist, juicy nature of the chicken.
00:23:10And it cuts the cooking time in half.
00:23:13At the end of the day, I don't have enough time to kind of build flavor over time.
00:23:16So I'm going to fortify things and spike things.
00:23:18Probably use two different vinegars and butter at the end to help kind of lift the dish up.
00:23:23It'll be a bit of an acidic dish, but that'll help kind of take over for the lack of the
00:23:27long cooking time.
00:23:28So I'm a New York guy, New York Italian guy.
00:23:30People think I just sling chicken palm, but in fact, I'm a Michelin star chef.
00:23:35And as a young cook coming up, French cuisine was right in my lane.
00:23:40I screwed up on the other challenge, but that's okay.
00:23:42As they say, it happens.
00:23:44It's 24 and 24.
00:23:46You might think you know everything, but when you're under the pressure, you forget some things.
00:23:54Well, Beef Wellington, normally it's enrobed in a nice mushroom duxelles, puff pastry.
00:24:02There's some Dijon in there, prosciutto.
00:24:06And then you build it all together and bake it at once, but I just don't have time for that
00:24:10right now.
00:24:10As an ICU nurse, I've had to think fast on my feet and make things work.
00:24:16We're going to go a little bit deconstructed here.
00:24:18So I'm going to go with a beef filet, a pink peppercorn sauce, and duck fat mushrooms.
00:24:24My hands are shaking. I can't even cut right now.
00:24:27I don't really know how good these other chefs are yet.
00:24:30So I just hope that my dish is better.
00:24:35What do you think?
00:24:36I think that they're struggling with the time of it.
00:24:38Not everybody, but some of the chefs.
00:24:40Oh, not everybody.
00:24:40They had some really good ideas, but some I definitely was like, oh, I don't know if that's like that
00:24:46dish.
00:24:46Right.
00:24:55Everybody is moving real quick right now to get food on the plate.
00:24:59Yeah.
00:25:00We have 10 minutes to go.
00:25:01Perfect.
00:25:02All right.
00:25:02Okay.
00:25:03Next, some sort of protein to go with this.
00:25:06I'm like, all right, I got to get the chicken seasoned because I cannot just serve this mole on a
00:25:11plate with nothing.
00:25:17All right.
00:25:18I'm looking at my sauce and I'm like, it was getting too thick and too chunky.
00:25:25So I decide to strain my sauce.
00:25:28Don't want to have big chunks in their mouth.
00:25:40How's the taste?
00:25:41Tastes good.
00:25:42Tastes like a mole.
00:25:43Looked at how to use this thing before.
00:25:46Definitely not hitting pressure.
00:25:48Never get pressure.
00:25:49The pressure cooker just didn't work.
00:25:51And I see that my pork is not going to cook in time.
00:25:55So I have to pull an audible.
00:25:57So I'm going to grab some ground pork and make a barbecue ground pork sani.
00:26:01But now I am racing the clock to get it done.
00:26:03I can get some meat for the sauce, actually.
00:26:05I'm going to add it to this to add another layer of porkiness.
00:26:09And normally you smoke it for eight to 12 hours, but one in a room.
00:26:17I'll take it.
00:26:18I had to pivot my dish, but as a chef, I've been nominated twice for James Beard Award.
00:26:22I have beaten Bobby Flay.
00:26:23I've competed amongst the greats and top chef.
00:26:25So I think I can pull this one off.
00:26:34I'm not mad at that, but it occurs to me that gumbo has rice.
00:26:42Is the rice in gumbo typically in the gumbo?
00:26:46On the side?
00:26:48Is anyone allowed to help me out?
00:26:50Rice doesn't cook in 24 minutes.
00:26:53I've got to think of a substitute.
00:26:55Is there rice noodles?
00:26:56You know what's made out of rice, and you know what takes really short to cook is rice noodles.
00:27:04How you doing, Mom?
00:27:05Hey.
00:27:06Hi.
00:27:07Welcome to my first gumbo ever making experience, Michael.
00:27:10Oh, I hope. That's okay.
00:27:11I've got to keep a croissant on my noodles.
00:27:13Oh, okay.
00:27:14I got what you're doing.
00:27:15I got it.
00:27:15Sesame oil, black vinegar, soy sauce.
00:27:19All right.
00:27:19Your first gumbo ever.
00:27:21Hopefully, emerald's not to judge.
00:27:23Bam!
00:27:25I'm finishing up my lasagna.
00:27:27I'm skipping the traditional best meal, and I'm just going to do a heavy cream reduction
00:27:32with aromatics at the base.
00:27:33Then I make another sauce with kale and nuja, and that's going to be my mate layer in my lasagna.
00:27:41You know, truthfully, when I think of this competition, I already feel like I belong here,
00:27:46but winning would mean that I belong amongst the elite.
00:27:51So, it would definitely be a huge boost of confidence for me to win.
00:27:56So, I get the lasagna in the oven, but in the back of my mind, I'm still thinking about noodles.
00:28:02Like, do I need them?
00:28:03I'm just not sure.
00:28:07Five minutes, chefs.
00:28:08Five minutes.
00:28:09Mushroom duxelle is a common element in beef wellington, but I can't do that in 24 minutes,
00:28:15so I'm just going to cook the mushrooms separately and have it be an accompaniment on the plate.
00:28:20Come in and under you.
00:28:22All right.
00:28:23Let's see what happens when I do this.
00:28:25I know that I can't wrap my filet in puff pastry and have it cooked in time,
00:28:30so I need to make the puff pastry separately.
00:28:32So, my plan is to just kind of get it nice and crispy in the fryer.
00:28:37I'm going to make the puff pastry, like, sit on top of it.
00:28:42I'm going to check my potatoes in here.
00:28:46Oh, shoot. That's off.
00:28:48My potatoes are not boiling, and at this point, I've burned through a lot of time,
00:28:53so it's got me a little nervous.
00:28:56Oh.
00:28:58Sorry.
00:28:59I have to pivot, so I decide to just go old school.
00:29:03My potatoes are now boiling, and make mashed potatoes out,
00:29:07and I'm heating some milk and butter on the stove and start mashing away.
00:29:11Never a problem, only solutions, right?
00:29:16I've gotten the skin crispy.
00:29:18I've got to get this chicken cooked through.
00:29:20I've got to finish this sauce.
00:29:21Cochabon needs long cooking time to develop lots of flavor.
00:29:24I've got none of that.
00:29:26So, two tricks.
00:29:27I take a little bit of chicken base and beef base.
00:29:30Like I said, I've got to fortify this thing.
00:29:32I don't have enough time to build flavor.
00:29:34Bring it up, kind of reduce it, and then I finish the sauce with Daniel's vinegar,
00:29:39sherry wine vinegar, and butter.
00:29:41Joe, how are you feeling?
00:29:42Good, baby, good.
00:29:43I've got to get going.
00:29:43I've got to get going.
00:29:44All right, good luck, guys.
00:29:45We're close.
00:29:46We're close.
00:29:47There's a lot of stink here.
00:29:48How do I hold my head up high going home, shift two?
00:29:51No, not happening.
00:29:52If I went home now, my wife would kill me.
00:29:56All right, you guys, we have two minutes to go.
00:29:58Time is of the essence.
00:30:00How are you feeling about your mole?
00:30:02I'm proud of what I'm about to put out.
00:30:03All right, let's get food on the plate, guys.
00:30:05I hope you're plating.
00:30:07I forgot my plates.
00:30:12Oh, she's pretty.
00:30:15Just a little bit.
00:30:1730 seconds.
00:30:21Can I use that torch?
00:30:23Chef.
00:30:24Oh, thank you.
00:30:2810, 9, 8, 7, 6, 5, 4, 3, 2, 1.
00:30:38Time's up, chefs.
00:30:39Time is up.
00:30:40There's food on the plate.
00:30:45Didn't get all the way there, but I got close enough.
00:30:47All right, chefs.
00:30:48Remember, this is a blind tasting.
00:30:50So write down your description, and we will relay it to the judge.
00:30:54Finish your cards.
00:30:55Bring up our dishes.
00:30:56Bring up our dishes and cards.
00:30:58Thank you, chefs.
00:31:01Thank you, guys.
00:31:01Thank you, guys.
00:31:05And after you drop your food, chefs, you can head back to the break room.
00:31:10What happened?
00:31:11That was crazy.
00:31:12What happened?
00:31:13What happened?
00:31:14Recreate a classic dish that would normally take over an hour in 24 minutes.
00:31:19And what were your ingredients you got to use?
00:31:20We had, like, cocoa bomb, beef wellington, moles, beef bourguignon.
00:31:24Whoo.
00:31:30We are home.
00:31:32Okay.
00:31:33And to camera.
00:31:35All right.
00:31:35To judge the speed shift is the author of K Quick, a new cookbook about how to create delicious Korean
00:31:43dishes in 30 minutes or less.
00:31:45She's also an international restaurateur and a veteran Iron Chef judge.
00:31:51Judy Joo.
00:31:56A little bit intimidated, but I'm also very excited.
00:31:58It's exciting to see an actual celebrity tasting by food.
00:32:01So, Judy, you probably noticed there are no chefs here.
00:32:04No chefs.
00:32:05It's empty.
00:32:06Wow.
00:32:06All tastings are blind.
00:32:08Yeah.
00:32:08But the chefs are watching us and you from the back.
00:32:11Right now.
00:32:12So they get to hear what we say, but you don't get to see who they are.
00:32:16Excellent.
00:32:17You have to decide which chef will be clocking out.
00:32:20So for this challenge, the chefs had 24 minutes to make their interpretation of dishes that take much longer than
00:32:2724 minutes.
00:32:28Yeah.
00:32:28So first up, this chef had to make their interpretation of beef bourguignon.
00:32:34Beef bourguignon, red wine, demi, mushrooms, onions.
00:32:41It's actually very impressive for 24 minutes, I have to say.
00:32:45Nice.
00:32:45Nice, girl.
00:32:46Good job of getting that mash in there, too.
00:32:48All the basic elements that you want are here.
00:32:50And you can even see them on the plate, which is great.
00:32:52But the beef isn't as tender, right, because you had 24 minutes.
00:32:56But I would say that that sings beef bourguignon.
00:32:59Yes.
00:33:00Congrats.
00:33:01Thanks.
00:33:02This chef made their interpretation of cocoban.
00:33:05They did pan-roasted chicken thighs with a carrot au jus and herbal salad.
00:33:09They use thighs.
00:33:11Let's see how the flavor gets in there.
00:33:16Really nicely seasoned.
00:33:17Stayed away from the braising.
00:33:19As you know, cocoban is usually a braised dish.
00:33:21You're going to do an interpretation, pan-frying it.
00:33:23That's nice, crispy skin.
00:33:24Good job.
00:33:26I would not call it if I saw it a cocoban, but this is a noble effort.
00:33:30Ay, ay, ay.
00:33:32All right, next chef, beef wellington.
00:33:34This is a beef filet, pink peppercorn sauce, duck fat mushrooms.
00:33:41Delicious sauce, beautifully cooked beef.
00:33:43I love my beef rare.
00:33:45Cut pastry is nice and crispy.
00:33:46Those mushrooms are delicious.
00:33:48My only criticism is that I would have loved to have seen some prosciutto hit this plate.
00:33:52But that sauce is good.
00:33:55Yes, good sauce.
00:33:57I knew I should have put prosciutto.
00:33:58Judy, the next chef, they did a chicken taco with a mole sauce, charred pepper, scallion, and cilantro.
00:34:13Actually, do you like it or not?
00:34:15Do you like it?
00:34:17It's good.
00:34:18It's got some nice balance to it.
00:34:21Tomato flavor coming through.
00:34:22All the chilies.
00:34:24But this is not as thick as a normal mole, but they had 24 minutes.
00:34:28I strained the sauce.
00:34:30It was thick and I strained it.
00:34:32Oh.
00:34:33Because it was bits in it and I didn't want her to eat the bits.
00:34:36If I were blindfolded, I would not identify that as a mole.
00:34:40It doesn't have the depth of a mole.
00:34:42It doesn't have the complexity and the richness of the mole.
00:34:44But it's really yummy.
00:34:45I'll take it.
00:34:46So the next chef had to make their interpretation of gumbo.
00:34:50So this is a lapchang gumbo.
00:34:56Oh, is there tofu?
00:34:58Ooh.
00:35:03It's actually really tasty.
00:35:05Thank God.
00:35:06You've got the shrimp.
00:35:07You've got the sausage.
00:35:08The chilies.
00:35:09I think it's very, very unique.
00:35:10But one thing you have to have in gumbo is okra.
00:35:13Really?
00:35:14It does.
00:35:14That's part of the thickening.
00:35:15Gumbo literally translates okra in like an African.
00:35:18Oh, is that the actual translation?
00:35:21That's the meaning of gumbo.
00:35:22I had no idea that every gumbo had to have okra.
00:35:26They don't want to go home because of a lack of okra.
00:35:28A little bit far-stretched to be a gumbo.
00:35:31But then again, it does have flavor elements of it.
00:35:34And I think it's very, very clever.
00:35:35Very, very smart interpretation.
00:35:37The next one was their take on a lasagna.
00:35:40So they made an eggplant lasagna roulade
00:35:44with charred pickled tomatoes, a nudja cream.
00:35:50I think this is very original.
00:35:52Very, very clever.
00:35:53And you get a lot of flavor in there.
00:35:54I love the idea of using the eggplant instead of the layers of pasta.
00:35:58So you get that feeling of the layering.
00:35:59And I love that addition of the charred tomatoes.
00:36:02Very, very surprising.
00:36:03A nice little chef-y touch.
00:36:04The harmonizing of all the ingredients.
00:36:06This is a very nicely balanced dish.
00:36:08Yes!
00:36:09Okay, last but certainly not least,
00:36:12this chef had to make pulled pork.
00:36:15This is a Sichuan lunchroom barbecue pork sammy.
00:36:23This is like a sloppy joe.
00:36:25It's so good.
00:36:26I love sloppy joes.
00:36:28I want sloppy joe.
00:36:29Really tasting.
00:36:30I love those pickled onions.
00:36:31You got that, like, barbecue feeling of it.
00:36:34I wouldn't say it's a pulled pork.
00:36:35You can't do a pulled pork in 24 minutes.
00:36:37But this is super cute.
00:36:38I like it.
00:36:39Yeah.
00:36:40Great job, buddy.
00:36:41Cut.
00:36:42Cut the feed.
00:36:42Cut the feed.
00:36:43All right, chefs.
00:36:45Nice to see you.
00:36:46We're cutting the feed.
00:36:49So, Judy, you've tasted all seven dishes.
00:36:52And now the tough part, which chef will be clocking out?
00:36:55Oh, gosh.
00:36:55This is so hard.
00:36:57I know.
00:37:05Gosh.
00:37:11Chef Judy, thank you so much.
00:37:12We're going to ask you to head back to your green room,
00:37:14and we'll see you in a bit.
00:37:19Okay, chefs, come back in.
00:37:20Let's go.
00:37:21Here we go.
00:37:24Let's go.
00:37:26Okay, chefs, that was a difficult challenge,
00:37:29and you all did very well.
00:37:31And, unfortunately, one of you will be clocking out.
00:37:35So the two chefs on the bottom are...
00:37:41Chef Lex and Chef Molly.
00:37:45And the chef that we'll be clocking out and shift to is...
00:38:02I'm incredibly sorry.
00:38:07Chef Lex.
00:38:09Okay.
00:38:10Good job, chef.
00:38:11Great job, chef.
00:38:11Good job, chef.
00:38:14Chef, if it makes you feel any better,
00:38:16I thought Molly was the toughest out of all the ingredients.
00:38:19So, good cooking.
00:38:20I'm proud of my dish, so it's okay.
00:38:21You should be.
00:38:23Being eliminated definitely sucks,
00:38:25but I don't feel like I failed.
00:38:27I have an amazing job to go back to.
00:38:30A lot of people ask me,
00:38:31you have this really good job, girl.
00:38:33Why are you even doing this?
00:38:34I did this for my team.
00:38:36So when y'all watch this,
00:38:38somehow this makes it.
00:38:41If y'all are watching this,
00:38:42I did this for you,
00:38:43and I hope y'all have the courage to come out here
00:38:45and compete for yourselves.
00:38:47It's hard, but y'all got it.
00:38:52Congratulations to the six of you
00:38:54for surviving this challenge.
00:38:57But you're not done yet.
00:38:59Let's grab all the other chefs from the break room.
00:39:02You guys ready to go out?
00:39:03Chefs, come on out.
00:39:04One, two, three, four.
00:39:05Let's go.
00:39:06We're all here.
00:39:06Let's do this.
00:39:12Chefs, as you know,
00:39:13this shift is all about speed.
00:39:15So for the last challenge of this shift,
00:39:18you're gonna have to make your best fast food dish.
00:39:24I love fast food.
00:39:27A lot of us start in these fast food restaurants.
00:39:30This is so good.
00:39:31I love this.
00:39:32And appropriately enough,
00:39:34since it is fast food,
00:39:35you're only going to have 15 minutes to do it.
00:39:37Oh, no.
00:39:39Actually, I should say,
00:39:40most of you are gonna have 15 minutes.
00:39:45Here comes the golden knife.
00:39:47Chef Leanne,
00:39:48you have the golden knife.
00:39:50And with that,
00:39:51you get two extra minutes for this round.
00:39:53Whoa!
00:39:56I'll take it.
00:39:57And not only that,
00:39:58you get to choose one chef
00:40:00to take two minutes from.
00:40:02Ooh.
00:40:03Oh, wow.
00:40:05So Leanne,
00:40:06I would recommend you take a look around the room
00:40:09and decide who you want to pull two minutes from.
00:40:13Oh.
00:40:14I've done a lot of these competitions
00:40:16and sometimes you gotta make some decisions
00:40:18that you're uncomfortable making.
00:40:21Go with...
00:40:22I'm glad she doesn't know me very well.
00:40:24There's no way in hell she's gonna pick me.
00:40:26I'm looking around the arena.
00:40:28It's early in the game to be making enemies, right?
00:40:31And I know, ultimately,
00:40:34I don't want to put a target on my back
00:40:39from my good friend Brian Malarkey
00:40:41or Alex Stupac
00:40:43or Viet, right?
00:40:48Uh...
00:40:49So, just in my line of sight,
00:40:53Avishar.
00:40:54You're in my eye line,
00:40:55so it's not personal.
00:40:57God, what do I do wrong to you?
00:40:58It's not personal.
00:41:00He's here to compete,
00:41:01and so that's the game.
00:41:03And Avishar, I know you can handle it.
00:41:05So, Avishar, you're going to have 13 minutes.
00:41:0815 minutes is challenging enough as it is.
00:41:1113 is crazy.
00:41:12Leanne is gonna have 17 minutes.
00:41:15Everyone else is going to get 15 minutes.
00:41:18The winner of this challenge
00:41:19will get the Golden Knights.
00:41:23And whoever makes the worst dish
00:41:25will be clocking out.
00:41:27We're gonna put 17 minutes on the clock.
00:41:30Leanne, when we say go, you will start.
00:41:32Everybody else will chill.
00:41:34And then at the 15-minute mark,
00:41:36everyone goes except for Avishar,
00:41:38who has to wait two additional minutes.
00:41:4117 minutes for Leanne,
00:41:43and your time starts now.
00:41:45Go get him!
00:41:46Get him on my line!
00:41:49In my notes, it says,
00:41:51KISS.
00:41:52Keep it simple.
00:41:53Stupid.
00:41:54But I have two extra minutes,
00:41:57and so do I keep it simple?
00:41:59No!
00:41:59Of course not!
00:42:00So, since I lean towards Pacific Rim
00:42:03and Asian flavors,
00:42:04I'm gonna go with that.
00:42:05How you feeling, Leanne?
00:42:06What are you making?
00:42:06I'm gonna do a...
00:42:08sort of a cross,
00:42:09like a scallion...
00:42:10I smell sesame oil.
00:42:12Scallion pancake taco.
00:42:14Okay.
00:42:15With, like, uh,
00:42:16basically a Szechuan-style fried chicken.
00:42:18This is risk personified for my chicken.
00:42:22I'm going to do mala chicken,
00:42:24so I throw on MSG.
00:42:26I grind up red Szechuan peppercorns.
00:42:29That's gonna be my mala.
00:42:31And I do a cornstarch dredge.
00:42:34My chicken goes down,
00:42:35and I'm thinking 17 minutes goes by real quick.
00:42:40From, like, nothing to, like, finished.
00:42:42It's a lot.
00:42:43On top of that,
00:42:44I really want to keep the golden knife
00:42:46so I can keep the pressure on the rest of the field.
00:42:49Five, four, three.
00:42:51Let it rip, guys.
00:42:55Avishar, two minutes for you.
00:42:56I am left standing alone
00:42:57because Leanne decided to punish me for no reason.
00:43:00I see the other contestants going,
00:43:02and I get what is left over.
00:43:03Hooray.
00:43:05Oh, sorry.
00:43:06Not only is it 15 minutes,
00:43:07the other seven folks,
00:43:08they got a break.
00:43:09They're coming in on fresh feet.
00:43:11I haven't left the arena yet.
00:43:12I'm around.
00:43:13They got the advantage here.
00:43:15I don't like running.
00:43:17Running's overrated.
00:43:19You know, they asked me before,
00:43:20do I own a fast food place?
00:43:21I do.
00:43:22It's called Joe Dog.
00:43:23Uh-huh.
00:43:23You like that name, don't you?
00:43:25So you know what I'm going to do?
00:43:26I'm going to make a Joe Dog.
00:43:27I'm going to make a Joe Dog.
00:43:29You know what?
00:43:29I know you're still waiting for me
00:43:30to make some sort of Italian food,
00:43:31but I'm not.
00:43:32I'm not.
00:43:33I'm going to make kimchi hot dog.
00:43:35This is what we call awesome sauce.
00:43:38Awesome sauce,
00:43:38because it's awesome.
00:43:40I put some gochujang in there.
00:43:41I put a little sugar,
00:43:42a little lime juice.
00:43:4315 minutes is not a long time to make a sauce,
00:43:45so I've got to pack some flavor into this thing.
00:43:47Please, please.
00:43:48Yeah.
00:43:49And that's awesome.
00:43:51Ready for this, chef?
00:43:52I'm ready.
00:43:53Okay.
00:43:54Let's go, chef.
00:43:57Because I don't have a lot of time,
00:43:58my shop is going to be ultra important.
00:44:00First thing I do is secure the beef in my onions,
00:44:03and luckily they are there.
00:44:04Let's go.
00:44:05It's going to be the fastest fast food I've ever made.
00:44:08I know that I'm going to try to make
00:44:09an Oklahoma-style smash burger,
00:44:11very onion-heavy smash burger.
00:44:12And we need to make sauce.
00:44:14I'm sure you started a couple minutes late.
00:44:16How are you feeling?
00:44:17Yeah, I'm feeling great.
00:44:17It feels just like my driving engine.
00:44:19I feel like a little smash burger, maybe?
00:44:20Yeah, a little smash burger.
00:44:21We've got to make it good.
00:44:22It's a fried onion burger.
00:44:23You've got to have special sauce, right?
00:44:24I have special sauce.
00:44:25It's key.
00:44:28Good.
00:44:29Add drops of water to add juiciness to the filling,
00:44:32almost like a dumpling.
00:44:33That's hot.
00:44:35Behind, chef.
00:44:35Behind.
00:44:36Coming down.
00:44:36Coming down.
00:44:37Wrap and pan.
00:44:38I didn't do well in the last round,
00:44:41so I have to ratchet up the cooking in this round,
00:44:44but I do not like this challenge.
00:44:46I specialize in the types of dishes that
00:44:49really take a really long time to develop flavor.
00:44:52All right, Molly, what are you making?
00:44:53I'm making falafel with like a harissa tahini labneh sauce.
00:44:58Okay.
00:44:59Falafel is my favorite street food in New York.
00:45:01There was a falafel truck right outside of my apartment
00:45:04when I lived there.
00:45:05Typically, falafel requires soaking chickpeas overnight.
00:45:09You really shouldn't use canned chickpeas
00:45:11because it will not yield the correct texture,
00:45:14but I have no other choice.
00:45:16Okay.
00:45:19What are you making, bro?
00:45:21We're just doing chicken strips.
00:45:23Okay.
00:45:24Chard, green onion, aioli.
00:45:26Like tenders?
00:45:27Yeah, chicken tenders.
00:45:28Yep.
00:45:28So chicken tenders, no problem,
00:45:30because you want to make it as simple and easy as possible.
00:45:33I open the tenders.
00:45:34These are scraggly little pieces of chicken.
00:45:37This is horrible.
00:45:37It's not thigh meat.
00:45:38All right.
00:45:39It's going to dry out.
00:45:40So I can't cook these to make them crispy golden brown
00:45:42because I'm going to overcook this chicken.
00:45:44But the thing is, there's no time to change direction.
00:45:47So I batter them and I get them frying.
00:45:50Oh, this sucks.
00:45:51This sucks.
00:45:54Being a Marine has really pushed me and allowed me to push myself.
00:45:58Winning this competition would mean the world to me, especially right now.
00:46:01You know, I'm in the process of opening a restaurant and I have seven kids.
00:46:05So winning extra money, that would definitely be a huge help.
00:46:08So what are you making?
00:46:09So what I'm going to do is a chicken chorizo, taquito.
00:46:12Oh, taquito.
00:46:13Yeah, you know, like that's my guilty pleasure when I go to the gas station.
00:46:16Love it.
00:46:17Best of luck, chef.
00:46:19So I don't personally eat fast food, but if I have to make it, I make a killer burger.
00:46:24I start right away making a sauce for my burger.
00:46:27This is going to be such a good bite.
00:46:28And I realized I didn't grab ground beef.
00:46:30It's lamb.
00:46:31And I'm like, oh, crap.
00:46:33There's a big problem.
00:46:34Oh, crap, Michael.
00:46:43What about you, Michelle?
00:46:44Chef, I thought I had ground beef.
00:46:45I did not.
00:46:46It was ground lamb because I can't see, so I'm pivoting.
00:46:48That's okay.
00:46:49Greek burger.
00:46:50Good luck.
00:46:50So I switched beef for lamb and could it all be the same?
00:46:53No.
00:46:54I'm going to use a bunch of ketchup, mustard, and mayo, and we only have 15 minutes.
00:46:57We're going to change this up a little bit.
00:46:59Lamb and feta.
00:47:01Lemon.
00:47:01I'm feeling in the weeds.
00:47:02I'm feeling uncomfortable, and I'm starting to feel pressure.
00:47:06No, don't fall apart on me.
00:47:07I'm not on my game.
00:47:09I'm not feeling good.
00:47:10Just something that doesn't really happen often.
00:47:13As an athlete, I don't eat fast food very often, but I know that a good fish sandwich
00:47:20is coveted, and so that's what I want to do.
00:47:22All right, what are you making?
00:47:23I'm making a crispy halibut sandwich, like super big and your face fat.
00:47:27All right.
00:47:28Yeah.
00:47:29Who doesn't like a fried fish sando?
00:47:31I wanted to make a big hunking piece of halibut, and it needs time to cook.
00:47:35And if it doesn't, I definitely will be up for elimination.
00:47:39I'm making a rendition of Nashville hot sauce.
00:47:43I've got a mix of brown chilies, butter, garlic, and lots of vinegar.
00:47:47My spice game is strong.
00:47:49What's up, Michael?
00:47:50How you feeling, chef?
00:47:51Feeling good?
00:47:51Chef, I feel great, man.
00:47:52I feel great.
00:47:52What are you making?
00:47:53I'm going to make a burger with a bacon jam.
00:47:55I love it.
00:47:56All right, good luck.
00:47:57Thank you, chef.
00:47:58I love your enthusiasm, by the way.
00:48:00Thank you, chef.
00:48:00Let's go.
00:48:01Rock and roll.
00:48:01Shake and bake.
00:48:03All right.
00:48:04Bacon jam is a really quick way to get a lot of flavor in this burger.
00:48:08Get this going quick.
00:48:09I have so much energy right now, and it's part of being ADHD and my anxiety.
00:48:13Like, let's go.
00:48:16Now that I'm here on 24, I had no idea it was going to be this crazy.
00:48:21Like, insane.
00:48:23Ooh!
00:48:26When it's out, deep cry it out, baby.
00:48:29Lucina, how are you feeling?
00:48:30I'm feeling good.
00:48:30Feeling good?
00:48:31What are you making?
00:48:32A smash burger.
00:48:33Making a Mornay with Fontina and Pobolo, and I got some bacon frying up.
00:48:37Oh, she's going hard, huh?
00:48:39I decided to go with a Mornay sauce over just a regular slice of melted cheese, because
00:48:42it's going to give you that, like, gloopy, drippy deliciousness that you want from a burger.
00:48:48All right, guys.
00:48:49Good luck.
00:48:49Thanks, chef.
00:48:51All right, let me get these burgers on.
00:48:5215 minutes.
00:48:53You can't even make it through the drive-through in 15 minutes.
00:48:56A lot of people are going to do burgers.
00:48:59I think, what else is fast food?
00:49:00I think of the desserts.
00:49:02What do you make exactly?
00:49:04Fried apple pie.
00:49:05Oh.
00:49:06All right.
00:49:06Little five spice, little cheese.
00:49:07Like a little hand pie kind of situation?
00:49:10All right.
00:49:10You know?
00:49:10Love it.
00:49:11When I was a kid, like, if you could get that drive-through hand pie, it was a very happy
00:49:15role.
00:49:15And my mother would never let me have it.
00:49:16Of course.
00:49:17Take that, mom.
00:49:20After beating Shoda in the last shift, I am feeling really good.
00:49:25It's fried chicken time, baby.
00:49:26Fried chicken time.
00:49:27I have a fried chicken restaurant called Pretty Bird.
00:49:30So I fried chicken a couple times.
00:49:32Chef, this is the farthest you made in this competition.
00:49:36Yes.
00:49:36So how are you feeling so far?
00:49:37I feel great.
00:49:38I'm going to do an homage to Pretty Bird.
00:49:40Uh-huh.
00:49:41And we're going to fry some dark chicken thighs.
00:49:43Delicious.
00:49:44I'm going to make a sweet chili glaze.
00:49:46Beautiful.
00:49:47Have fun, chef.
00:49:50I don't think fast food is a lowbrow thing.
00:49:53I think it belongs everywhere.
00:49:54And by the way, it's fun trying to figure out how can I do it in my own creative way.
00:49:59I have a Mexican restaurant.
00:50:00So I am making a taco inspired by an American cheeseburger.
00:50:04I'm going to teach you the real way to make a smashburger.
00:50:07Tortilla press.
00:50:08What's your plan?
00:50:09Cheeseburger tacos.
00:50:11Cheeseburger tacos.
00:50:12Yeah.
00:50:12Okay.
00:50:13I think I like a quesadilla with American cheese and a cheeseburger patty in there.
00:50:17Sounds delicious.
00:50:18I'm feeling really great right now.
00:50:20Very confident.
00:50:21I know it's still early, but I won the first challenge in shift one.
00:50:2612,000 right out of the gate feels great.
00:50:28I'm starting to think I could win this.
00:50:30Coming up on three minutes to go, guys.
00:50:33No.
00:50:34As I put these taquitos in the fryer, I realized that I don't have anything to hold them in place
00:50:39while they fry.
00:50:43Come on.
00:50:44I find a mesh strainer to hold them in place.
00:50:47If I don't hold these down, they're not going to work at all.
00:50:51So I'm going to do what I need to do, you know, to survive.
00:50:55I got the chicken tenders in the fryer and chicken doesn't look very good.
00:51:00So I just have to make this sauce so great.
00:51:03Blend up all of these herbs.
00:51:04I've got some garlic and citrus in there.
00:51:06I'm getting it bright.
00:51:07I'm getting it hot.
00:51:07I'm just getting it right.
00:51:09Is it going to be good enough today?
00:51:11I have no idea.
00:51:12Behind your camera.
00:51:14Please be okay.
00:51:15Please be okay.
00:51:16Ooh.
00:51:16This falafel is not turning out with the texture that it should.
00:51:20I am so hoping that my flavors are enough to compensate.
00:51:23You guys, two minutes left.
00:51:25I am working as quickly as possible to get my dish done.
00:51:29I pull my chicken pieces out of the fryer.
00:51:32It looks good.
00:51:33And then I get the dough for my scallion pancake going.
00:51:37It's not rolling out as thin as I want.
00:51:40I probably needed another two minutes to knead the dough, but I don't have two minutes.
00:51:46Start frying my pancakes.
00:51:48It's a little dense.
00:51:51This might be a problem.
00:51:52If you haven't started plating, you should probably start thinking about it.
00:51:57I fried the scallion pancake.
00:51:58It's like a brick of fried dough.
00:52:01Let's go, chefs.
00:52:02I get the taquitos on a plate.
00:52:04It's not the exact reflection of what I was going for.
00:52:08Plate.
00:52:09Time, please.
00:52:1030 seconds, chef.
00:52:12I'm looking at my sandwich and it might be a little too big.
00:52:15And I'm just hoping it's cooked all the way through.
00:52:1710,
00:52:189,
00:52:198,
00:52:207,
00:52:216,
00:52:225,
00:52:244,
00:52:243,
00:52:262,
00:52:271.
00:52:27Hands up.
00:52:28Hands up, chefs.
00:52:30Whew.
00:52:33All right, guys, you know the deal.
00:52:35Write your menu description.
00:52:36Bring your dish up.
00:52:37Chef, once you've dropped your dishes, head to the break room.
00:52:40Oh, gosh.
00:52:41I am so nervous inside.
00:52:42Whoo.
00:52:43And I have about 13 chefs.
00:52:44One is going home.
00:52:45So I'm like surveying the room.
00:52:47I was like, I hope somebody made some really crappy food, because I'm not really proud of mine.
00:52:56How do you guys think you did?
00:52:58Hopefully I'm not going to go home.
00:53:02Oh, she's back.
00:53:06Wow.
00:53:07We have 13 chefs left.
00:53:09Oh, my God.
00:53:09And their challenge was to make a fast food dish.
00:53:13And they basically had between 13 and 17 minutes, depending on which chef it was.
00:53:18You have to pick the losing dish, and that chef will be clocking out.
00:53:24Here is your first one.
00:53:26Spicy kimchi hot dog.
00:53:28It's a Wagyu beef dog, kimchi relish, and awesome sauce.
00:53:33Okay.
00:53:39That's awesome.
00:53:41Yeah, chef.
00:53:42Awesome sauce is awesome.
00:53:44I like the freshness of the herbs on top.
00:53:46You've got the punch of the kimchi.
00:53:47I would say I think it could have used like a little bit of just like crunch to it.
00:53:51I was going to do that.
00:53:53Why didn't you do that?
00:53:54What's wrong with you?
00:53:55Easy, girl.
00:53:56All right.
00:53:57This one is a Midwest OKC-inspired smash burger with special sauce.
00:54:05Mmm, that's a good bite.
00:54:08I love that one.
00:54:10The burger's nicely cooked.
00:54:11The sauce is great.
00:54:12You got all the elements that you want in a really good burger.
00:54:15Nice job, babe.
00:54:18Applause for that one.
00:54:19I knew you could do it.
00:54:20Thank you, chef.
00:54:21Yes.
00:54:21Appreciate the praise.
00:54:23Yes.
00:54:24The next dish is a cheeseburger taco.
00:54:29Oh.
00:54:32It's really tasty.
00:54:33It has that like typical taco seasoning mix in it.
00:54:37I would say if anything, I would like maybe like a little bit more lettuce.
00:54:40You need something a bit crunchier.
00:54:43But, um, I mean, I would eat it.
00:54:45I would be hungry.
00:54:47Our next dish, falafel pita with harissa tahini and pickled onions.
00:55:01It's just a little bit undercooked.
00:55:05I like the sauce.
00:55:06I like the freshness.
00:55:07I like the pickles in there.
00:55:08It's just a little bit undercooked.
00:55:10Yeah.
00:55:10Okay.
00:55:11Okay.
00:55:12The next dish is a scallion pancake, pickled onions, mala chicken, and cucumber salad.
00:55:18Ooh.
00:55:19Mala chicken.
00:55:20Ooh.
00:55:21This is nice.
00:55:22Although it's totally falling apart.
00:55:25Do you want fork and knife?
00:55:26Yeah.
00:55:27Ah, .
00:55:32It's tasty, but the scallion pancake was just cooked a little bit too much.
00:55:37Yeah.
00:55:40I'm praying for somebody else's food to be worse than mine.
00:55:45All right.
00:55:45Next, we have a Triple H Houston hot halibut red cabbage slaw.
00:55:51Please be cooked.
00:55:53Ah.
00:55:54Nothing for you.
00:55:55Oh.
00:55:56That fish is cooked perfectly.
00:56:00Oh.
00:56:02Perfect like you, chef.
00:56:04I love that slaw.
00:56:08This hot sauce is nice too.
00:56:11Mm.
00:56:11Really good.
00:56:12Nice job, chef.
00:56:13Ooh.
00:56:14All right.
00:56:15Next, we have a lamb burger with fresh herbs, tzatziki, and heirloom tomato.
00:56:23And I love a lamb burger.
00:56:26I'm nervous.
00:56:27She's excited?
00:56:28Good.
00:56:32Flavor's good.
00:56:33I got the nice dill.
00:56:38It's a little bit dry.
00:56:41Yeah.
00:56:42Again, things are going south for me, and I am very nervous.
00:56:46I do not want to go home.
00:56:47It is not time.
00:56:48This is a fried apple pie, spiced apples, cheddar, whipped creme fraiche.
00:56:54I love the idea.
00:56:55Very original.
00:57:01Oh, it's good.
00:57:02The apples still have a little bit of bites.
00:57:05It's a good amount of sweetness, but the dough is a little bit undercooked, but really
00:57:14tasty.
00:57:15It just makes me smile.
00:57:17Next job.
00:57:17She's, like, licking her fingers and everything, and I'm thinking, my dish is like a brick
00:57:23of fried dough.
00:57:23I am very concerned.
00:57:25Next dish is a chicken chorizo taquito with pico, cojita, and grilled jalapeno.
00:57:34Let's see.
00:57:35Okay.
00:57:39The chicken's just a little bit over.
00:57:42Done.
00:57:45You know, I just wish that this was just a bit saucier.
00:57:48The whole thing's just a little bit dry.
00:57:50Pico needed more time to kind of macerate, to just sit in the juices, but it's tasty.
00:57:58All right, so we have a classic cheeseburger with pickles, cheddar cheese, bacon jam, crispy
00:58:04onions.
00:58:04Uh-huh.
00:58:07Come on.
00:58:08Come on.
00:58:09The chef understands texture.
00:58:11Woo!
00:58:12That's right.
00:58:13I understood the assignment.
00:58:17I love those crispy onions in there.
00:58:19I love that crispy bacon.
00:58:20I love the juiciness of it.
00:58:22Good choice of this, like, fat tomato in there.
00:58:24I love how you celebrate you.
00:58:27Woo!
00:58:30Next, we have hot chicken nugs with turkey.
00:58:34Toasted garlic and pickled chili cilantro.
00:58:37I love how cute this looks.
00:58:39I like the presentation.
00:58:41So hot chicken doggies.
00:58:46Come on, pretty bird.
00:58:49Crispy, hot, tangy, sour, sweet.
00:58:53Just not quite enough batter on it, but it's good.
00:58:58All right, fried chicken with basil aioli.
00:59:01Let's try.
00:59:04Chicken's juicy.
00:59:05The chicken looks a little bit blonde.
00:59:08Yeah, not that crispy.
00:59:11Just need a little bit longer on the fryer.
00:59:13Yeah, I know, Judy.
00:59:14I should have fried it longer, but the chicken was this big, and it was gonna be like sawdust if
00:59:19I fried it any longer.
00:59:20That mint aioli's good.
00:59:22This sauce saves it.
00:59:24Oof.
00:59:24Yes!
00:59:25That's good.
00:59:26All right, next.
00:59:26All right, last but certainly not least, we have a smash burger with Mornay sauce and bacon.
00:59:35Mmm.
00:59:37Nice flavor.
00:59:38It's nicely seasoned.
00:59:40If anything, I mean, I would say again, just I think it could have used like a little bit of
00:59:44just like crunch to it.
00:59:45But it doesn't disappoint.
00:59:46I have no complaints about that.
00:59:48Yeah.
00:59:49Yeah.
00:59:49I like you, girl.
00:59:50So now the tough part.
00:59:52Mm-hmm.
00:59:53You have to pick the losing dish.
00:59:56Gosh, it's really close.
00:59:58All right, chefs.
00:59:59We're cutting the feet.
01:00:02Okay, bye.
01:00:03Okay, bye.
01:00:04All right, Judy, do you have your decision?
01:00:07I do.
01:00:08All right.
01:00:08Let me hear it.
01:00:16All right, let's bring the chefs back in.
01:00:18Let's do it.
01:00:23Some familiar faces?
01:00:24Yes.
01:00:33I am so impressed, and it's amazing what you all were able to do in such a short period of
01:00:38time.
01:00:38But she was very quick to decide on which one was her favorite.
01:00:42So the golden knife goes to...
01:00:54Dawn.
01:00:56Good job!
01:01:01Good job, girl.
01:01:02Thank you, Chef.
01:01:05Great job.
01:01:08I got the golden knife with a big-ass fish sandwich.
01:01:14And now for the not-so-fun part, the bottom three.
01:01:22And those dishes were cooked by Michelle, Tramiel, and Leigh-Anne.
01:01:34I don't want to go home.
01:01:36I definitely don't want to go home in shift two.
01:01:41The chef that needs to clock out of shift two...
01:01:51...is Tramiel.
01:01:56Thank you, Chef.
01:01:56Sorry, Chef.
01:01:57Great job.
01:01:58Great job.
01:01:58Great job.
01:01:58I'm so sorry.
01:02:00You did an amazing job, brother.
01:02:06It's always disappointing not being able to accomplish what you set out to accomplish.
01:02:11But I'm proud to be here, but I would be more proud to have gone further.
01:02:22Thank you so much, Judy.
01:02:23Thank you for having me.
01:02:25Thank you so much.
01:02:25Good luck, everyone.
01:02:29So, congratulations, everybody.
01:02:31You are the final 12.
01:02:33Half of the chefs are gone.
01:02:37And you have 11 chefs standing between you and $100,000.
01:02:43And your next shift starts right now.
01:02:50Next time on 24 and 24...
01:02:53It's gonna get gnarlier and gnarlier.
01:02:55This is really pushing me out of my comfort zone.
01:02:56Our final 12 face a test in resourcefulness.
01:03:00Just the way I like to start a party.
01:03:01Woo!
01:03:02Sexy.
01:03:03That'll send three chefs home.
01:03:05We're not gonna be able to judge this fish.
01:03:07So she's out?
01:03:08She's out.
01:03:09Ugh.
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