- 23 hours ago
Category
📺
TVTranscript
00:00:03This is Chopped Castaways.
00:00:0612 elite chefs have been dropped on a remote tropical island.
00:00:10I have no idea what I'm walking into.
00:00:12The most demanding test of culinary skill, endurance, and resourcefulness just got tougher.
00:00:18We are truly trying to survive.
00:00:21This is Chopped, but not as you know it.
00:00:24I was made for this.
00:00:25Completely unpredictable, completely wild, completely rugged.
00:00:32We're taking Chopped to the next level.
00:00:35You've got to take charge, be distinct.
00:00:37Where basket ingredients are won by grit and kitchens are built from the wild.
00:00:42No electricity, no gadgets.
00:00:44Fire!
00:00:45The most extreme test of skill and survival these chefs have ever faced.
00:00:49It's me against the island.
00:00:51I've seen a lot of competitions.
00:00:52This, by far, is the craziest of the lot.
00:00:56What the is that?
00:00:57I'm going to go big or fail flat on my face.
00:01:00What did we do to tick this island off?
00:01:03This is much more than just cooking.
00:01:05Stupid compass.
00:01:06With $100,000 on the line, who will survive?
00:01:13In the end, all but one will be chopped.
00:01:17Get the sauce on the plate!
00:01:28We're out here on this island, and there's nothing around.
00:01:33I have no idea what I'm walking into.
00:01:36Am I going to have to build fires from scratch?
00:01:38Am I going to have to hunt and fish and forage for my food?
00:01:44Am I scared and concerned?
00:01:46Oh my gosh, you have no idea.
00:01:49The minute I feel the sand between my toes, I'm at home.
00:01:52My wife calls me a merman because I live on the beach and in the water.
00:01:58I've spent a lot of time in the wild.
00:02:01I grew up fishing and hunting with my dad.
00:02:04My friends always say that there's a zombie apocalypse.
00:02:06I'm coming to your house.
00:02:08I cook all over the world in places like St. Thomas, Argentina.
00:02:14But this is by far the wildest place I've ever set up to cook anything.
00:02:20I see nothing but just sand in the ocean.
00:02:24I don't see anything to cook with.
00:02:27So that could be a problem.
00:02:29Hey!
00:02:31All right!
00:02:32Hi, Chefs!
00:02:33Hey!
00:02:34Hey!
00:02:36Hey!
00:02:36Hey!
00:02:37Welcome to Chopped Castaways.
00:02:40Hey!
00:02:40Hey!
00:02:41What up?
00:02:42You might know, my friends, Chefs Mineet Chohan.
00:02:45Hey!
00:02:46Marcus Sandilson and Gabe Fretichini.
00:02:49Awesome!
00:02:50Let's go!
00:02:51Mineet, she scares me a little.
00:02:53As far as competition cooking, she's just on top of the game right now.
00:02:57Chef Marcus, he's a tough judge.
00:02:59And Gabe, I've seen him enough to know that nothing's gonna get by.
00:03:03These judges are serious and they know what they're doing.
00:03:06We invited you to this island because we're taking Chopped to the next level.
00:03:11We're still testing the skills Chopped has always demanded.
00:03:14Ingenuity, resourcefulness, and execution under pressure.
00:03:17But in a much harsher environment with no comforts and no safety nets.
00:03:22No electricity.
00:03:25This is definitely not the Chopped that I know and I could not be more excited.
00:03:29I mean, we're on an island.
00:03:30There's no stoves.
00:03:32There's no electricity.
00:03:33There's no ice cream maker.
00:03:34The unpredictable Chopped basket is still at the heart of this competition.
00:03:40But with each challenge, you will have to earn the opportunity to cook with them.
00:03:46The basket determines everything.
00:03:48It's something I watched on TV forever and I always thought about,
00:03:51what would I make?
00:03:52What would you do?
00:03:53Now, you're all here because you're the most elite, rugged, and resourceful chefs around the world.
00:04:00That's right, baby.
00:04:01You'll be competing against each other and the island to showcase not just your culinary skills, but your physical and
00:04:11mental fortitude.
00:04:12And the prize for being the last chef standing?
00:04:16A Chopped Castaway Grand Champion title.
00:04:21And not to forget, $100,000.
00:04:24Yay!
00:04:26$100,000, baby.
00:04:29That's it, man.
00:04:30Yeah!
00:04:31It's $100,000?
00:04:32I didn't even...
00:04:33I thought it was like $50,000.
00:04:35It's a...
00:04:35No, I have to win now.
00:04:38You'll notice that you're already divided into two teams to start the competition, green and blue.
00:04:43You will live together, work together, and win or lose together.
00:04:48We're not losing.
00:04:49One team, one dream is what they say.
00:04:51But at the end of the day, one person takes home the win.
00:04:54There will be two rounds of culinary combat.
00:04:58And the team that wins round one will be immune from elimination.
00:05:02Oh, let's go.
00:05:03Let's go.
00:05:04All right now, let's go.
00:05:05Come on now.
00:05:06The bottom chefs on the losing team will be headed to the gauntlet to compete for their survival.
00:05:13The gauntlet can be a scary place.
00:05:15You do not want to end up there.
00:05:18Have fun down there.
00:05:20Yeah, yeah, you too, boy.
00:05:21Yes, sir.
00:05:21Come on.
00:05:23Your challenge in this round is to produce three cohesive dishes, utilizing all four ingredients in the basket on each
00:05:30dish.
00:05:31But first, you'll need to build your kitchens.
00:05:39Typically, where I've cooked outdoors, there's a prep table, there's some coolers with ice and ingredients.
00:05:45There's none of this here.
00:05:46So now we have to start from scratch and build from the ground up.
00:05:50That's right.
00:05:50Currently, you're standing in the middle of your kitchen.
00:05:53Okay.
00:05:55Needs a little sweep, but...
00:05:57You must scour the beach for building materials of your kitchen.
00:06:01If you can find it and carry it, you can use it.
00:06:04The island will provide.
00:06:06The island will provide.
00:06:08Each of you was allowed to bring five simple tools with you, right?
00:06:12Yes.
00:06:13Yes.
00:06:13Those tools will make or break you in this and every challenge going forward.
00:06:20I'm not nervous about anything.
00:06:21All I need is duct tape.
00:06:23We designed this to push all of you out of your comfort zones.
00:06:27But I've made prior arrangements to make sure the four of us will be quite comfy while you work.
00:06:33You see something over there that entices you?
00:06:35Basket's calling our name.
00:06:37Well, at least some things never change.
00:06:40Grab a basket and let's see what ingredients you'll be working with in the wild.
00:06:44Go, go.
00:06:45Let's go, Aron.
00:06:46Good on your honor.
00:06:46Let's get that basket, baby.
00:06:48No!
00:06:49Oh, my God!
00:06:51Dude!
00:06:51That's such a blue thing to do.
00:06:53I am most nervous about, and this is what has kept me up at night.
00:06:57Pig uterus, cow foot soup, anything from the bum area of any animal.
00:07:05Open them up.
00:07:06Yes!
00:07:07Oh!
00:07:09You've got goat leg.
00:07:11Hell yeah.
00:07:13Hawaiian musubi.
00:07:14Hamusubi!
00:07:15Let's go!
00:07:19Scorpions.
00:07:20I'm excited for the scorpion.
00:07:22That's crazy.
00:07:23And papaya.
00:07:25You have two and a half hours to construct your kitchen, build your fires, and prepare
00:07:32three dishes.
00:07:33We will be judging on taste, presentation, and execution.
00:07:42Your time starts now.
00:07:45Let's go!
00:07:46Let's go!
00:07:47Let's build that kitchen.
00:07:49Put it on this plank.
00:07:49Put it on this plank.
00:07:50Let's huddle up.
00:07:51Our biggest priorities, build this kitchen, start the fire.
00:07:55Let's build the kitchen first.
00:07:56Maybe we should everybody go gather all of our stuff.
00:07:59I can start making the platform for the kitchen like that.
00:08:01Yeah, yeah.
00:08:02You got this.
00:08:04First and foremost, let's go maybe get some and then get this going.
00:08:07Yeah, let's go.
00:08:08Reality's setting in.
00:08:09We've got two and a half hours, and we have to build our kitchen.
00:08:12So, you know, joke's on you, Carrie.
00:08:17Insane.
00:08:20All right, let's go.
00:08:20They're running out there.
00:08:21I'll gather the green team.
00:08:22Look at some .
00:08:24What?
00:08:24They saw a rope over here.
00:08:26So, I'm an architect, and I said, look, I'll take over and get that kitchen going.
00:08:34It's hot.
00:08:35The sun's on us.
00:08:36We're dripping sweat.
00:08:37We're getting dehydrated already.
00:08:40Ara, being that he's like the gazelle of the group.
00:08:43I got a machete.
00:08:44He's just running around, finding everything.
00:08:46I see the wood planks that we have, and they look a little bit small.
00:08:50So, I got this gigantic, heavy piece of wood.
00:08:54It ends up being the perfect fit between these two palm trees.
00:08:58Okay.
00:09:00So, judges, the first challenge that the chefs are going through here is a test of their adaptability
00:09:05and grit, qualities that every chef needs to have.
00:09:09I mean, think about it.
00:09:10This is almost like a restaurant opening in our door, right?
00:09:14And you get tested so much.
00:09:16It's always hot in the kitchen.
00:09:17Yep.
00:09:18Here, it's just hot because we're outside.
00:09:20You have to get the wood.
00:09:21You have to build the fire.
00:09:22You need grit.
00:09:23You need teamwork.
00:09:24And you need adaptability.
00:09:26Right here.
00:09:26Here we go.
00:09:28Yes, Sunny!
00:09:30Here comes Sunny with a whole frickin' log.
00:09:33She's so strong.
00:09:36JP, yo, I got tools, dog.
00:09:39Look at this.
00:09:40Perfect.
00:09:41Nails.
00:09:42We hammer.
00:09:43No.
00:09:44Did we get something for the prep table already?
00:09:46Oh, we need rope or duct tape or something.
00:09:49Grill.
00:09:50The task of building a kitchen from scratch is difficult on an island, but I was made for
00:09:55this competition.
00:09:57Ah, the table.
00:09:59Being from South Louisiana, I feel like I was born to be a chef.
00:10:05We were brought up to go hunt and fish for our food.
00:10:09That was ingrained in us from a very young age.
00:10:12I'm a classically trained chef and also a duck hunter.
00:10:15The first cooking job I ever had, I was 15 years old and I started boiling crawfish for
00:10:22a local little seafood spot.
00:10:24Went to culinary school and then immediately moved to Napa Valley, one of the meccas of
00:10:31really high gastronomy.
00:10:34When I moved to New York, I was 29 years old and I was in town to be the executive
00:10:38chef
00:10:39of Blue Smoke.
00:10:40And really that's where my career blossomed now.
00:10:43I created a show called Duck Ham Dinners, which focuses on waterfowl hunting and the culture
00:10:47of South Louisiana.
00:10:48I have hunting experience, live fire experience, and fine dining experience.
00:10:53It's really going to allow me to excel in this competition.
00:10:58I don't know of anybody yet that is more well-rounded than me.
00:11:05Logan, what do you think?
00:11:07This wire to attach this table to the tree?
00:11:09Yeah.
00:11:09I see some wires in this toolbox.
00:11:12They look rusted, they look worn, but I know I can use those somehow.
00:11:15This is going to be an important table during prep, during cutting, plating, and so on.
00:11:21Can you hold that up on there?
00:11:22Yeah.
00:11:23It has to come down.
00:11:24Yeah.
00:11:25Counter height.
00:11:26One of the five tools that Dwight brought was duct tape, which is extremely smart.
00:11:32Duct tape works for every occasion.
00:11:34I think that he is going to be a huge key to our success with this build.
00:11:37There's nails.
00:11:38We don't have a hammer, but we can use a rock.
00:11:41I got something to hammer with.
00:11:44So, Judge is Dwight using this meat tenderizer as a hammer, and it works quite well for that.
00:11:49Uh-huh.
00:11:49Oh, my gosh.
00:11:49This is what I live for, man.
00:11:51This is me.
00:11:55I am Dwight Hudgens, a.k.a. the Dreaded Fisherman, based in Largo, Florida.
00:12:02So, I got the nickname because of my dreads and also because the fish and animals dread me.
00:12:12I don't have any formal culinary training.
00:12:15I learned from my grandfather.
00:12:16We would go out fishing and we would go out hunting.
00:12:19I consider myself a naturalist.
00:12:21I've never owned a microwave and I never used food processors.
00:12:25I love to eat wild game like alligator, muskrat.
00:12:28I eat snakes.
00:12:29I eat iguanas and everything.
00:12:31So, I am 60 years old.
00:12:34I've been doing this a lot longer than a lot of the other chefs been alive.
00:12:38I am at this competition to prove and show people that a 60-year-old can still compete and still
00:12:44succeed.
00:12:46I'm working to be the last castaway standing.
00:12:50They're actually going to have to drag you off that aisle.
00:12:54All right, guys.
00:12:54Who needs what right now?
00:12:55So, what do you guys think for first course?
00:12:57How about we do a lop?
00:12:58So, that's like a Thai-style dish.
00:13:00We're a little in now and I'm hearing people talk and seeing personalities come out.
00:13:04And Aiden knows his stuff.
00:13:06He has a direction and he's going to put it out there.
00:13:09So, we're going to grab mint, cilantro, like Thai basil, ginger.
00:13:13We're going to quickly flash that in a pan.
00:13:15And then we're going to go rip in acid.
00:13:16I became a chef really young.
00:13:18Ever since the time I was 21 years old, I've been managing people twice my age.
00:13:21Communication is massive.
00:13:23To be able to instruct people with clarity and, you know, lead.
00:13:29We see Aiden over here shopping for ingredients.
00:13:31Have you seen the pantry?
00:13:33So limited.
00:13:33This is not like a regular pantry that you can find at Chopped in the studio.
00:13:37No.
00:13:37It's a quite limited pantry.
00:13:39There is, you know, the basic starch of potatoes.
00:13:42There is some tomatoes, some peppers.
00:13:44But think about it.
00:13:45We are in our island.
00:13:47Cast away.
00:13:47And we've got to go ahead and use whatever is available.
00:13:51Yes.
00:13:53If you could give me, like, four nice steak cuts out of that.
00:13:57So, one thing that never changes about Chop is that the focus needs to be on the basket ingredients.
00:14:01They do have to make three dishes using all the ingredients in each dish.
00:14:06Which of these basket ingredients do you think poses the greatest challenge, especially in this environment?
00:14:10To me, I think it's the goat.
00:14:11The goat, no doubt.
00:14:12Properly, it needs to be cooked properly.
00:14:15And especially given that we do not have a control on the fire, on the environment, I am just really
00:14:22worried about that.
00:14:23I mean, that takes a while to cook.
00:14:26Is it roaring?
00:14:27Not yet.
00:14:28Our game plan is to start the fire and then start building our dishes.
00:14:33Our only problem is our fire is not really starting.
00:14:37It looks like Team Green is indeed having a couple of setbacks.
00:14:40They've got one fire going.
00:14:41It's not doing so well.
00:14:43And the second fire is not burning at all yet.
00:14:45Kate's been at it.
00:14:46Kate's been at it.
00:14:47No fire is coming.
00:14:48I don't know what she's doing.
00:14:50So I go in there to fire it up.
00:14:52I know you guys want to cook.
00:14:54She's trying.
00:14:55We've got to make sure we get a fire.
00:14:56We can't cook without a fire.
00:14:59Matches are wet.
00:15:04This doesn't make sense.
00:15:05No fire means no tender goat means we're going to the gauntlet.
00:15:09You've got to kindle it with small ones first.
00:15:11We've got to get these going.
00:15:18Is that one all right, fire-wise or not?
00:15:20Nope.
00:15:20This one's struggling as well.
00:15:22We just need some, like, proper logs to get some kindling.
00:15:26Guys got to take a step back and breathe and focus on the fire, man.
00:15:31When you put too much on that fire, you'll smother the fire and the fire will go out.
00:15:36You got to get shavings in there.
00:15:37You got to start some shavings.
00:15:38That bad blue ain't going to burn right.
00:15:41There you go.
00:15:42There you go.
00:15:42When you're lighting a fire, you do need to add some air to it.
00:15:47So I am trying to baby this fire, get some circulation so that that fire will breeze.
00:15:53The fire is finally stable and burning.
00:15:57This is good.
00:15:58Watch it back.
00:16:00I'm a live fire barbecue pit master, so I know that Logan has it built too high.
00:16:05We've got to get kindling under there.
00:16:06It needs oxygen to breathe.
00:16:08I have the skills.
00:16:09I've done it a million times.
00:16:11I know what needs to happen.
00:16:12Fire!
00:16:13Fire!
00:16:14We got that one now.
00:16:15We just got to keep it going.
00:16:17I know Sunny off the island.
00:16:18She is an incredible pit master.
00:16:21Logan, keep a good pile of this underneath.
00:16:23It'll give it more.
00:16:24Yeah.
00:16:25Raising the burn until the wood can catch.
00:16:27Yeah.
00:16:27Because the wood's a little damp.
00:16:29She has done some incredible things in her life and she is 100% a fighter.
00:16:33And she hooks her butt off.
00:16:34So I'm happy she's on my team.
00:16:38I box, I lift weights, and I can run circles around all my competition.
00:16:41I'm a world champion pit master from Nashville, Tennessee.
00:16:45So I wasn't always like this.
00:16:47Back in 2017, I was actually very overweight.
00:16:51I became diagnosed with MS and I was lost.
00:16:54I had no clue where to turn.
00:16:56At that time, I could either let it hinder me and hold me back or I could choose to fight.
00:17:02And I chose to fight for my life because I had four small daughters that needed me.
00:17:07One year after my diagnosis, I was able to focus on nutrition, get my health under control.
00:17:13And I lost over 80 pounds.
00:17:15And barbecue, it became a passion.
00:17:17I've set some records.
00:17:18I do have a couple world championships.
00:17:20I do consider myself a resilient individual.
00:17:23Overcoming everything that I've had to, I feel like I have a super strong mindset going into this competition.
00:17:30Is it overwhelming?
00:17:31Yeah.
00:17:31Do I know what to expect?
00:17:32Heck no.
00:17:33But do I believe that I can overcome it?
00:17:36Absolutely.
00:17:40Yes, second fire with glint and steel.
00:17:42Woo!
00:17:45At this point, I'm feeling good about the kitchen.
00:17:48Fires are lit and it's time to cook.
00:17:52Maybe we use the Thai basil blossoms as garnishes.
00:17:54Aiden, he's the youngest on our team, but he's a born leader.
00:17:57And you want this mint, right?
00:17:59Aiden and I are making a Thai-style larp and papaya chimichiri.
00:18:03So remember, so cilantro, we have Thai basil, we have mint, all those sort of things.
00:18:06And a crispy musubi and shoestring fries.
00:18:10The scorpion that we have is dried.
00:18:13You get this, like, chocolatey, nutty aroma.
00:18:15I add some toasted peanuts, toasted sesame seeds, lime zest and palm sugar.
00:18:20Because, I mean, sugar and acid makes everything taste better.
00:18:24We're going to serve ours like an appetizer.
00:18:26It's like a smashed tatones.
00:18:27Sonny and I are making a marinated spiced goat.
00:18:30And a tatones musubi rice cake.
00:18:33Masubi is such a fun ingredient.
00:18:35It's like literally sushi rice, which has been topped with spiced ham.
00:18:38And then wrapped up with the seaweed.
00:18:41I'm going to implement the scorpion by crushing it up, adding the papaya,
00:18:45and then hitting it with a bunch of citrus, seasoning it well, brown sugar,
00:18:48and almost make like a chutney.
00:18:50We have limited resources here on this island.
00:18:52Everyone's kind of fighting for their lives when it comes to oils, seasonings.
00:18:57Do you need cilantro? I'm going to use this.
00:18:59Don't use it. Use it.
00:19:00But, you know, being adaptive, being resilient, being resourceful,
00:19:04it's something that naturally comes to me.
00:19:05If you're not able to pull a rabbit out of your hat,
00:19:07then, like, maybe competition's not for you.
00:19:10I am chef and owner of Zef BBQ out of Senior Valley, California.
00:19:14My style of cooking is Pan-Agent cuisine through the lens of Texas BBQ.
00:19:19My life operates completely on chaos.
00:19:22My ADHD, I consider a gift and a curse.
00:19:25My mind literally just runs a million miles an hour.
00:19:28If it is quiet, I get very anxious.
00:19:31That's why I love having three kids.
00:19:32That's why I love having a busy business.
00:19:34That's why I love doing jujitsu multiple times a week.
00:19:37Restlessness will kill me.
00:19:40I'm definitely coming to win this $100K.
00:19:42I own a business, and things are harder than ever right now.
00:19:45It would help us get out of our small space and expand, hire more staff.
00:19:49I mean, $100K is life-changing money.
00:19:52I'm gonna bring the heat, the pain, and absolutely everything I got.
00:19:58You good?
00:19:59Yeah, dude. I'm great, man.
00:20:02First time I'm having a scorpion, so I'm really trying to think texture.
00:20:05So I crumble up that scorpion, and I mix that with some toasted nuts.
00:20:10The papaya, I throw it right into the fire to roast and steam and soften.
00:20:14My thought for this dish is to be a little bit on the sweeter side.
00:20:19Carrie and I are making a sweet-grilled goat with crispy cassava rice balls,
00:20:24ember-roasted papaya, and scorpion nuts.
00:20:27So I'm candying that goat with pungent, spicy, and sweet, sweet, sweet aromatics and sugar.
00:20:34Right off the gat, JP's like, let's do dessert.
00:20:37I wanna make this dish have more sweetness than the rest of the dishes that are gonna eat more salty,
00:20:43spicy, and savory.
00:20:45Don't wanna tell the other team, but we're going for a dessert.
00:20:47I would have gone a little bit in a different direction, but I'm being a good teammate.
00:20:52So I'm gonna trust my teammates and, you know, let them do their thing.
00:20:55To make the rice balls, we're using the rice from the musubi combined with cassava that's been buried in the
00:21:04coals of that fire.
00:21:08Working together idea here, it's more important than we think.
00:21:12Hey, bring it in, bring it in, bring it in. Ready? One, two, one, three.
00:21:14The group dynamic is very important in the end execution.
00:21:19One, two, three! One, two, one, two!
00:21:21We gotta figure that one out.
00:21:24As a team, the six of us are gonna have to come together and figure out how to make three
00:21:28dishes.
00:21:29Let me decide on what we're gonna make.
00:21:30No, we still need to talk.
00:21:32It's difficult putting six chefs in one kitchen, no line cooks.
00:21:37I honestly think we should do a goat curry.
00:21:40I wanna do the stewed goat.
00:21:41We need to make a really, really nice steak.
00:21:43Okay, stewed goat, I think a kebab.
00:21:45Can we just do a papaya boat?
00:21:47Put that curry in the papaya as a decorative thing?
00:21:49I don't think that that's the way to go.
00:21:52We're such creative minds and everybody has their own opinions that, for me, it's almost like there's too much talking.
00:22:00And not enough actual critical thinking.
00:22:02We can do a cucar or something.
00:22:04We're not gonna...
00:22:05Papaya.
00:22:06Do you wanna start currying?
00:22:07I wanna start a currying.
00:22:08Instead of everybody screaming at the same time, who's paired up?
00:22:12We are paired up.
00:22:13Okay.
00:22:13Hannah and I are paired up.
00:22:14You're doing curries?
00:22:15We're doing curry.
00:22:17Big dog doing kebab.
00:22:17I feel like I'm gonna add no value to him.
00:22:19So, kebab.
00:22:20I'm happy to do, like, a scallopini.
00:22:22Maybe me and you can work on a dish with, like, a salsa.
00:22:24Me and you, James.
00:22:25James, it's me and you.
00:22:26Okay, I'm gonna start getting the pineapple broken down for marinade, yeah?
00:22:29Oh, you mean the papaya, mate?
00:22:30Papaya.
00:22:30Yeah.
00:22:32So, for our menu, Araf, being that he brought his skewers, he's gonna do, you know, goat skewers.
00:22:38It's right up his alley.
00:22:39James really wants to do a goat scallopini.
00:22:41And then Paulette and I decided on a Caribbean goat stew.
00:22:46Okay, I'm gonna start chopping.
00:22:49Okay, so what do you think?
00:22:50Should I work on the scorpion spice rub?
00:22:52I think so.
00:22:53One of the tools I brought is a mochahete, so I'm using it to make a spice rub.
00:22:58We have fennel, coriander, cumin, and a little bit of scorpion, chef.
00:23:02This is gonna be for our goat rub.
00:23:05Cool.
00:23:05Can we use some of the kebabs?
00:23:06I got you. Yes, chef.
00:23:07Sick.
00:23:07To go with our scallopini dish, I'm making a musubi hash.
00:23:11I'm just dicing up the canned ham and the rice, as well as some peppers, onions.
00:23:16I also use that same scorpion spice rub.
00:23:21I'll start prepping the kebabs and the marinade.
00:23:22Amara, I need you to tell me how big you want me to cut that goat for you.
00:23:26Probably like one inch.
00:23:27Give me one inch chunk just like that.
00:23:28That'll be perfect.
00:23:29Just like that? Okay.
00:23:29Yeah, yeah, yeah.
00:23:30I mean, who doesn't like a good kebab?
00:23:32And I brought my skewers.
00:23:34To me, kebabs on a skewer gets you the perfect sear around almost every single bite.
00:23:40So the first thing I'm starting on is the marinade.
00:23:42Goat leg can get super tough.
00:23:45So I'm letting this thing sit to see how much we can get it tenderized in this short amount of
00:23:49time.
00:23:50Kebab.
00:23:51Kebab!
00:23:51Kebab!
00:23:52In Armenian, we say .
00:23:54Kebab.
00:23:55Kebab.
00:23:55Kebab.
00:23:56Kebab.
00:23:56Kebab.
00:23:57Kebab.
00:23:57Kebab.
00:23:58Kebab.
00:23:58Kebab.
00:23:58Kebab.
00:24:05Kebab.
00:24:07Kebab.
00:24:07Kebab.
00:24:08Kebab.
00:24:08Kebab.
00:24:09Kebab.
00:24:11Kebab.
00:24:11Kebab.
00:24:20Kebab.
00:24:29Kebab.
00:24:30Kebab.
00:24:43Kebab.
00:24:44Kebab.
00:24:45Kebab.
00:24:48Kebab.
00:24:49Kebab.
00:24:50Kebab.
00:25:03Kebab.
00:25:04Kebab.
00:25:04Kebab.
00:25:05Kebab.
00:25:10Kebab.
00:25:12Kebab.
00:25:12Kebab.
00:25:12Kebab.
00:25:16Kebab.
00:25:24Kebab.
00:25:29Kebab.
00:25:31Kebab.
00:25:35Kebab.
00:25:46Kebab.
00:25:53Kebab.
00:25:54Kebab.
00:25:55Kebab.
00:25:55Kebab.
00:25:56Kebab.
00:25:57Kebab.
00:25:57Kebab.
00:25:58Kebab.
00:26:02Kebab.
00:26:12Kebab.
00:26:13And right now, I feel like we're complementing each other.
00:26:16Should do something with the musubi.
00:26:19Do you think like a little fried rice with spices?
00:26:20A little fried rice.
00:26:21I look at Hawaiian musubi, and I'm like, oh, there's rice.
00:26:26Added a bunch of sumach to it to add that lemony flavor.
00:26:29And then we add some of the liquid from the papaya relish.
00:26:32Everybody likes kebab and rice, man.
00:26:34It's like pigs in a blanket.
00:26:37Let's go, baby.
00:26:38This papaya right here, we need to figure out
00:26:40a way to skin that thing.
00:26:42Terry and I are working on the sweet grilled goat
00:26:45with cassava rice balls.
00:26:47Sonny and Logan are making a grilled spiced goat with tostones.
00:26:51And Aiden and Steph are making Thai-style lard.
00:26:55Potatoes are delicious, so we're going to shoestring them.
00:26:58Yeah.
00:26:58And then we're just going to throw them right into the fryer.
00:27:00OK.
00:27:01Is Aiden like the most vocal chef in that group?
00:27:05He does seem to be the one who is most put together.
00:27:08He seems very focused.
00:27:10We just have to cut way more potatoes, yes, chef?
00:27:13Yes, chef.
00:27:15Do you have your goat?
00:27:17Yeah, I'm good.
00:27:17You're good.
00:27:18OK.
00:27:19As Sonny's working on the goat, I'm
00:27:21putting my chutney over the fire.
00:27:22Typically, if I was going to make a chutney,
00:27:24I'd have more ingredients.
00:27:25I would have bay leaf, cinnamon, you know,
00:27:28stuff that we just don't have available to us here.
00:27:30We have scorpion and sand.
00:27:35Hey, teams, we've got some information that you really
00:27:37want to pay attention to here.
00:27:39Since your pantry here is extremely limited,
00:27:42we're giving you a chance to add a few more options
00:27:45to the table.
00:27:46Hidden on the island is one treasure chest.
00:27:49Inside, it could be ingredients.
00:27:50It could be tools.
00:27:52Inside your basket, you'll find a clue to help you locate
00:27:55the treasure chest.
00:27:57We are not really getting much ingredients to work with,
00:28:00so the treasure chest is more than a gift.
00:28:03The treasure chest is a miracle.
00:28:05OK, guys, we have a clue.
00:28:06OK.
00:28:07Look underneath, they have a false bottom.
00:28:09A false bottom right there.
00:28:10Guys, we have a clue.
00:28:12With your back to the sun.
00:28:14Race down to the beach.
00:28:16Where island milk piles.
00:28:18Your treasure's within reach.
00:28:20Sorry, coconuts.
00:28:20Pile of coconuts.
00:28:21Yeah, a pile of coconut.
00:28:22OK.
00:28:23I want the treasure chest.
00:28:25I just want to contribute to our team.
00:28:27And so I take off.
00:28:29Chef Staff just running into the jungle,
00:28:32looking for treasure.
00:28:35Ara takes off.
00:28:36You're back to the sun, though.
00:28:37But he's going the total opposite way
00:28:40of where he needs to be going.
00:28:41Nobody listens.
00:28:42It's just crazy.
00:28:43You're going this way.
00:28:44All the way down.
00:28:46I'm running really fast, but I hear my team shout at me.
00:28:49Run, Staff!
00:28:49And then I see Ara start running after me.
00:28:52Go, go, go, go, go!
00:28:54Go, go, go, go, go!
00:28:56I start trucking.
00:28:58God bless Steph.
00:29:00That is a heavy, heavy dude.
00:29:01That is a large man.
00:29:03That is a good looking dude.
00:29:04That is a large human being.
00:29:06We just see the cheetah and the antelope.
00:29:10He is closing on Steph.
00:29:12And I'm like, I'm going to get him.
00:29:19I am 100% running faster than Steph.
00:29:23I gained about 100 yards on his distance.
00:29:27He got to get it, man.
00:29:28Fair enough, team!
00:29:29That's a treasure!
00:29:31Seeing Ara gaining on me, I just run the fastest I've ever had.
00:29:39I secure the treasure chest, and I'm friggin' happy.
00:29:44Oh, we have a treasure chest.
00:29:46Let's go!
00:29:48Let's go!
00:29:49Let's go!
00:29:49Let's go!
00:29:50I hate losing.
00:29:51It burns my soul.
00:29:53Sexy!
00:29:54Woo!
00:29:56That's my boy!
00:29:57Look at that.
00:29:57Good work, guys.
00:29:58Don't worry about it.
00:29:59Listen.
00:29:59We don't need it.
00:30:00Next time, I might die for it.
00:30:02I'm not going to lose twice.
00:30:06This is Steph's biggest and most important contribution
00:30:10to the blue team.
00:30:11I'm just ready to look inside.
00:30:14That's good.
00:30:14Grinders.
00:30:16Grinders!
00:30:17Gochujang?
00:30:17Gochujang.
00:30:18Okay, I've got a meat grinder.
00:30:20A hand-cranked.
00:30:21You have a hand-cranked meat grinder.
00:30:22That's sweet.
00:30:23Gochujang.
00:30:23Gochujang.
00:30:24We got pita.
00:30:24Yogurt.
00:30:25Some sort of yogurt, whether that be goat or cow.
00:30:28I think that this entire treasure chest is a layup.
00:30:31The Greek yogurt, not only can you use it as a marinade,
00:30:34use it as a sauce on the side.
00:30:36This is really a game-changer.
00:30:38So I know we're going to do a spiced goat.
00:30:40Automatically, I'm thinking about marinating the goat
00:30:42with the yogurt to pull some of that gaminess out.
00:30:44The treasure chest.
00:30:46Steph won the treasure chest.
00:30:48It's the first win of the day, not the last.
00:30:50What are y'all grinding?
00:30:52I'm going to put the goat in it.
00:30:54We take that meat grinder, and Terry is passing that larve
00:30:58through that grinder, making sure that it has a more
00:31:01consistent texture.
00:31:02For a meat grinder, that's a huge advantage
00:31:04for the blue team.
00:31:06I ran nonstop for, like, two months just for that one minute.
00:31:09I'm so proud of you.
00:31:12So this is our plating area, if you need more space, Kate.
00:31:14My goat is soft, which is what we wanted.
00:31:17And I'm just going to add some citrus.
00:31:20Flat stew has loads of flavor.
00:31:23Good job, girls.
00:31:24Paulette is someone I can see has got really good skills.
00:31:26She's not the biggest character, but she's tenacious.
00:31:30Maybe she's keeping the cards close to her chest a little bit.
00:31:32I don't know if that's a strategy.
00:31:34But yeah, she's definitely working hard.
00:31:36Yes, thank you so much.
00:31:38When you see me first, I feel like I come out
00:31:42as, like, this really, like, sweet person,
00:31:44and I don't think I look very scary to some people.
00:31:49And that's going to be their biggest mistake.
00:31:52Because I really am the silent killer.
00:31:56I'm a private chef based in New York,
00:31:59and I am from the Dominican Republic.
00:32:01My style of cooking focuses on traditional Caribbean ingredients
00:32:05and live-fire cooking.
00:32:07I started my career working in some of the best Michelin star
00:32:10restaurants in the world.
00:32:11Working with really high-level kitchens,
00:32:13you are not allowed to make mistakes.
00:32:15If you want to keep your star,
00:32:17you really have to be perfection every single day.
00:32:22I lived in, like, a very poor neighborhood
00:32:25when I was growing up with my grandma,
00:32:26and we didn't really have a lot.
00:32:28We had two hours of electricity a day.
00:32:30You barely get clean water.
00:32:32And we had to get really creative in my house
00:32:34to have some food at the table.
00:32:38I am 100% determined to win this competition,
00:32:41to give a voice to the indigenous people of the Caribbean
00:32:44that have grown up in the conditions that I've grown up
00:32:47and have had to really, like, fight with nail and tooth
00:32:50and, like, really, really try to make a space
00:32:53for themselves in the world.
00:32:57As an island girl, there is no way I'm gonna let this island
00:33:00get the best of me.
00:33:07Everyone's cooking. Everyone's working.
00:33:08I keep looking over at Dwight,
00:33:10and he's not really doing much.
00:33:14Dwight is just really on that fire.
00:33:17He's been on the fire for about an hour.
00:33:20Tell me, what have you been doing?
00:33:22Well, actually, I've been tending the fire.
00:33:24That's the first thing you gotta do before you cook.
00:33:26So what are you going to be responsible for?
00:33:28On any of the dishes?
00:33:30Um, yeah, working on it.
00:33:31Actually, I'm working a little bit at everybody.
00:33:32Just doing tasting and kind of balancing out the taste.
00:33:36You need to own something.
00:33:37Huh?
00:33:38There has to be something which has to be Dwight on the plate.
00:33:41I'll get something on the plate.
00:33:42Okay.
00:33:43I'll get it on the plate.
00:33:43Great, I look forward to it.
00:33:44Alrighty.
00:33:45You know, I wasn't expecting to be, you know, firefighter Bill,
00:33:48but I know I had to have something on that dish
00:33:52that I could say is mine.
00:33:54I am citrusing down this leg, giving it some lime,
00:33:59giving it some lemon, giving it some orange.
00:34:01I am going to just dice it up.
00:34:03So Dwight is kind of making this goat mince, if you will,
00:34:07but he hasn't communicated with anybody on the team
00:34:10about where this is going or what it's doing.
00:34:14This is minced meat off of that leg with some papaya,
00:34:17with some grilled onions.
00:34:19Dwight's got a, um, like a goat hash going.
00:34:22Why don't we put it with the scallopini?
00:34:24Scallopini.
00:34:25It'll be good with a scallopini.
00:34:26We end up having to make my dish a duo goat,
00:34:28which wasn't part of the plan.
00:34:29And I'm super nervous at this point if this is going to be
00:34:31what sings our ship today.
00:34:36Blue team!
00:34:37Carrie, what's the plan?
00:34:38We're bringing up the rare little sweet.
00:34:40Okay.
00:34:42You're doing a dessert?
00:34:42No, no, I didn't say that.
00:34:44Okay.
00:34:45I just said it's going to be,
00:34:45it's going to be the sweet finish for you.
00:34:51Give me some more information.
00:34:52I am very confused.
00:34:54Uh, I, I would say, um...
00:34:59Is it a side?
00:35:00Is it a dessert?
00:35:01Is it an appetizer?
00:35:02Is it a drink?
00:35:02It's going to, it's going to be...
00:35:08It's going to be...
00:35:10Work on how you sell the dish to us.
00:35:12It's just jester.
00:35:13Because I am, I am very, I'm very confused.
00:35:16Make sure you let us know what it is.
00:35:18Thank you, chef, for the advice.
00:35:19JP wants to do dessert.
00:35:21It is risky.
00:35:22I think we should try not to say dessert.
00:35:24Like, be like, eh, we're bringing up the rear
00:35:26with a little sweetness for you.
00:35:27I like it.
00:35:28I don't want to call it a dessert,
00:35:30but I do want it served last,
00:35:32and therefore finish on the sweet side.
00:35:35Chef, just over five minutes left on that clock.
00:35:39Fine.
00:35:40I have my goat on the fire.
00:35:42I don't know whether it's cooking properly,
00:35:43but I also notice that the tostones are not working out.
00:35:48My rice cake is falling apart by very limited oil,
00:35:51so I'm not getting a good fry.
00:35:53It's so fascinating how the green team
00:35:56really struggled in the beginning.
00:35:57I know.
00:35:57And now it looks like the blue team
00:35:59is struggling a little bit.
00:36:00Kind of as a Hail Mary,
00:36:01I just start breaking that tostone rice mixture up,
00:36:04and now we're making fried rice.
00:36:06I'm a little concerned because we need to be plating pretty darn soon.
00:36:14We are plating our goat stew right now.
00:36:17I think this is a good amount.
00:36:19Yes.
00:36:19They're looking fantastic, perfectly cooked.
00:36:22They're going to be awesome.
00:36:23One minute on the clock, Chef.
00:36:24Come on, guys.
00:36:26Guys, one minute.
00:36:27Let's go.
00:36:27All four ingredients on the plate.
00:36:33Come on, guys.
00:36:34You got this.
00:36:35Let's go.
00:36:36Here we go.
00:36:36Woo.
00:36:37Let's go, Team Blue.
00:36:38Is Team Blue there?
00:36:40They've got seconds left.
00:36:41Come on, Team Blue.
00:36:43All right, creative input.
00:36:45Are we decorating the plate, or are we keeping it tight?
00:36:47Tight.
00:36:48Tight?
00:36:48Yeah.
00:36:49Good on top.
00:36:50Nice.
00:36:51Good job.
00:36:52Yo, these look bomb.
00:36:5610, 9, 8, 7, 6, 5, 4, 3, 2, 1.
00:37:05It's done.
00:37:06It's done.
00:37:07It's done.
00:37:08It's done.
00:37:08Go.
00:37:09Green team.
00:37:10Green team.
00:37:11Green team.
00:37:12Let's go.
00:37:12Green team.
00:37:13Green team.
00:37:13No saying.
00:37:14No saying.
00:37:14No saying.
00:37:15It looks like Team Blue is happy.
00:37:17I mean, they must have gotten it all on the plate.
00:37:18They're happy until they're not, Ted.
00:37:21That's all in your hands.
00:37:22Ta-ta.
00:37:29Chefs, you built kitchens from scratch, made fire the hard way,
00:37:33and still managed to make cohesive meals using goat leg,
00:37:37Hawaiian musubi, scorpions, and papaya.
00:37:42Yes, we did.
00:37:44Before I get started, you know, I have competed in a lot of competitions.
00:37:48I've seen a lot of competitions.
00:37:49This, by far, is the craziest of the lot.
00:37:54So, green team.
00:37:55Please tell the judges what you made.
00:37:57Okay, judges.
00:37:58So, Hannah and I worked together on a Caribbean papaya stewed goat
00:38:04with a fresh citrus papaya relish.
00:38:12The flavors that you were able to develop in such a short time
00:38:15are quite impressive.
00:38:17I'm a big fan of acid, especially on a stew.
00:38:21And the papaya together with the green, the onion, like, it really worked.
00:38:26The goat could have used a little more time.
00:38:30It was 85% done.
00:38:33But I really liked the way the basket was utilized.
00:38:37The partnership between Paulette and Hannah,
00:38:40I would say that I love how you guys complemented each other, right?
00:38:44When I close my eyes and taste this dish, it's restaurant-worthy dish.
00:38:50Like, I take the beach away.
00:38:52I take the fact that you made the fire away.
00:38:53It's a very well-done dish.
00:38:56Oh, my God.
00:38:58Ara and James, please tell us what you made.
00:39:00It's a papaya and scorpion goat khorovads, which is a kebab,
00:39:05with a sumach and papaya rice.
00:39:09I brought my skewers.
00:39:10Got to bring my Armenian heritage into this.
00:39:12Nice.
00:39:14Once again, well-put-together dish.
00:39:18Also, I have to say, the smokiness that comes from cooking an open fire,
00:39:22I love, and it's so kneaded in the dish.
00:39:25The flavors are great, given the limited amount of time that you had for marinating.
00:39:30But there is one thing which I'm really missing on the plate.
00:39:33Right.
00:39:34You know the Greek yogurt, which was in the treasure box?
00:39:36Yeah, I wish.
00:39:36If you would have managed to get that.
00:39:38Five feet away, I ran the other direction.
00:39:39It would have changed that entire dish.
00:39:41I'm never going to live this one down.
00:39:44Finally, Kate and Dwight.
00:39:45Chef Dwight and James and myself all worked on this dish.
00:39:49It is a duo of goat leg.
00:39:51We have a spiced and papaya marinated scallopini of goat.
00:39:56And then we also have a citrus charred goat, along with some musubi hash,
00:40:02and then a papaya relish on top.
00:40:05Yeah, so I did a citrus charred goat.
00:40:08You know, growing up on a farm and hunting, we never wasted anything.
00:40:11So after they cleaned up the bone and utilized whatever they had, I charred that goat.
00:40:15And then I seasoned it with some lemon, some lime, some orange.
00:40:20Being that it was not a long cook on it, I tried to utilize a lot of that citrus in
00:40:24there
00:40:25to break that goat down.
00:40:27And James, what did you do on this one?
00:40:29We kind of said we wanted to do like a leg steak.
00:40:31Treat it a bit like lamb leg in the way we want it blushing just a little bit.
00:40:34So we made our scallopinis.
00:40:39You did a lot of good work in there.
00:40:42The musubi for me is the best used here, right?
00:40:44It's really crispy, good flavors.
00:40:47The scallopini hasn't been cooked properly at all.
00:40:51And that to me is a big shame because everything else is really delicious.
00:40:56Just in general and when you do a cooking competition,
00:40:59don't use the protein twice in here because it's another way to stumble.
00:41:04So maybe the crispy goat worked here, but then the scallopini didn't work.
00:41:08So the whole dish falls apart.
00:41:09When you have a chance of doing a duo, do not.
00:41:13The scallopini dish, I took a risk on it and it didn't pay off.
00:41:16This is a big concern for me right now.
00:41:17This is going home territory early, so I am stressed.
00:41:29All right, Team Blue, welcome.
00:41:31Please tell us what you made and who did what.
00:41:33So today, what we've started with is a variation on a Thai-style lup.
00:41:38So we've mixed our papaya and our gochujang to make a sort of chimichurri.
00:41:43And then we took the goat and all the scraps that they didn't use for their dishes,
00:41:46we actually put through the meat grinder that we happened to get in our treasure chest.
00:41:50And then from there, we made a scorpion, peanut, and sesame crunch on the top.
00:41:55And that was me and Steph that worked on that together.
00:41:57And how did it feel to find that treasure chest?
00:42:00It felt good.
00:42:01That was it, right?
00:42:03I told people I could run fast, but no one wants to believe me.
00:42:07The cooking here is really good.
00:42:10Love is really based on texture, right?
00:42:13And the fact that you had the nuts and the scorpio and the potatoes really developed texture.
00:42:20And it's a great tasting dish.
00:42:23This was the best cooked goat that we've had so far.
00:42:28The one thing which I would have loved was a little bit of freshness to the dish, right?
00:42:33It would have just added to that textural contrast.
00:42:38What's up, guys?
00:42:39Sonny and Logan, please tell us about the dish that's in front of Gabe.
00:42:43Today, we have prepared for you a grilled goat with a tostones fried rice and a papaya scorpion chutney.
00:42:50So who did what on this team?
00:42:53I started all the fires for everybody who was managing the heat a lot,
00:42:56and then broke down the goat for our team and for their team.
00:42:58And then we both kind of worked together on the goat.
00:43:01You worked on the chutney.
00:43:03The chutney and then the tostones fried rice.
00:43:05Very inventive dish.
00:43:07The tostones are delicious in here.
00:43:09Like, the crunch, it's really needed.
00:43:11And, you know, it reads very well with the rice.
00:43:15When it came to the goat,
00:43:18it needed to be seared on a higher temperature because it has been grilled on not a hot flame.
00:43:25And that kind of led to the entire texture being very chewy.
00:43:29It's just tough.
00:43:31Carrie and John Paul, please tell us about the dish that's in front of Manit.
00:43:35It is a spice yogurt grilled goat, a crispy cassava rice ball, and ember roasted papaya.
00:43:43And then we have a nut and scorpion crunch right on top just to have that smokiness.
00:43:50Very creative, very creative.
00:43:52For me, the way the rice was treated is brilliant.
00:43:54That is probably the smartest element of the dish.
00:43:57The crispiness of it, really yummy.
00:43:59When I came to your station, I left worried.
00:44:02I'm like, do they even know what they are making?
00:44:05And after tasting this, you guys know what you're making.
00:44:10You have really highlighted the papaya.
00:44:13Thank you, chef.
00:44:13The scorpion, I do see it on top with the nuts.
00:44:19I need more of it.
00:44:20Yeah.
00:44:21And in terms of the sweetness of the goat,
00:44:25I don't think that this was the right preparation for the goat.
00:44:29You had enough time to go back and forth and disagree with each other.
00:44:34It's fine.
00:44:35Yeah.
00:44:36If the plate is fantastic, it was worth it.
00:44:38All right?
00:44:39Thank you, chef.
00:44:40Decisive when you cook.
00:44:42Distinct.
00:44:43Carrie and John Paul, thank you.
00:44:47While both teams performed beautifully here in this round,
00:44:51only one team has earned immunity and will be safe from elimination.
00:45:00Listening to the judges' critiques, I'm just not confident.
00:45:03I know Sonny and I are kicking around on the bottom.
00:45:08The green team's in the bottom.
00:45:09I'm thinking I'm in trouble.
00:45:11I'm hoping that the judges love the other two dishes enough
00:45:15that I get a free hall pass.
00:45:18This challenge tested your instincts and adaptability.
00:45:22One team surpassed expectations.
00:45:24The other fell a little short.
00:45:33The team safe from elimination is...
00:45:40Team green.
00:45:46I thought I was going home.
00:45:48I've just got a free pass and I'm feeling so good.
00:45:52Oh, my God.
00:45:53Oh, my God.
00:45:54That is so scary.
00:45:55So scary.
00:45:56Okay.
00:45:58Blue team, I am sorry.
00:45:59That means your team is on the chopping block.
00:46:03And the two least successful chefs must enter the gauntlet.
00:46:08I immediately become concerned.
00:46:11I took the lead on this dish so I know I could be in big trouble.
00:46:14It was a very hard decision.
00:46:15The first chef headed to the gauntlet is...
00:46:21Chef Logan.
00:46:23And that.
00:46:25I kind of foresaw that I was going to the gauntlet,
00:46:27but I feel I performed extremely well under pressure.
00:46:30Then I pull magic rabbits out of my hat all the time.
00:46:34So this is just one more obstacle.
00:46:38Facing off against Logan in the gauntlet is...
00:46:43Chef Sonny.
00:46:48I let Logan take the lead on this dish
00:46:51because I was so focused on building the fires in the gauntlet.
00:46:56I need to show what I can do.
00:46:57I don't want to go home this first round.
00:47:01We'll call you to the gauntlet soon.
00:47:03Thank you, chefs.
00:47:12They definitely gave the correct name to the gauntlet
00:47:16because there's fire.
00:47:17It's starting to rain.
00:47:20I'm soaked to my bone.
00:47:22I'm cold.
00:47:22It's a very intense experience.
00:47:25Big energy, big energy, guys.
00:47:27Big energy, big energy, come on.
00:47:29Both look ready for business today.
00:47:31Chef Sonny, Chef Logan, welcome to the gauntlet.
00:47:35This is the place where your fate in this competition will be decided.
00:47:40One of you will stay and one of you will be chopped.
00:47:45As for what you're cooking, it's right inside those baskets.
00:47:52Open the baskets.
00:47:53What do we got?
00:48:00Oh, .
00:48:03You've got spider crabs.
00:48:06Look at that bad boy.
00:48:07They're huge with massive, thick, spiny shells.
00:48:14Avocado.
00:48:17Artichoke hearts.
00:48:18Artichoke hearts.
00:48:22And sancocho.
00:48:24Sancocho is a traditional Latin America stew.
00:48:27It's extremely flavorful.
00:48:28Come on, guys.
00:48:29You've got this.
00:48:30You have 30 minutes to cook.
00:48:32I'm definitely not going down without a fight.
00:48:34I'm definitely not ready to go home yet.
00:48:37And I'm not going to back down.
00:48:38And your time starts now.
00:48:40Let's go.
00:48:41Oh, Chef.
00:48:4230 minutes.
00:48:43This is it.
00:48:4430 minutes.
00:48:45Come on, Sonny.
00:48:47Chin up, heads down, get serious.
00:48:49It's pretty crazy going from scorching hot to pouring rain.
00:48:56Weather's out of control.
00:48:58Did you see that?
00:48:59But judges, the gauntlet presents a whole new set of challenges for our chefs.
00:49:03Why is this the ultimate test?
00:49:05This is literally one person against another person with the same tools and the same ingredients.
00:49:11There is no hiding here.
00:49:12This is literally the person that has the most grit and the most talent.
00:49:16We started this day with a glorious, sunny beach.
00:49:19And now here we are.
00:49:20Torrential rain has fallen.
00:49:22I'm telling you, Ted, I have been doing this quite a lot, open fire cooking.
00:49:26And it's hard.
00:49:27It's hard on your body.
00:49:27It's hard on your eyes.
00:49:28You have the smoke.
00:49:29So this is not just, you know, difficult because of ingredients.
00:49:32This is difficult from a physical perspective.
00:49:35If we talk about chopped baskets, beautiful.
00:49:39Quite delicious, I have to say.
00:49:41Challenging setting, but the chopped dog, they deliver it.
00:49:45The spider crab, much more delicate than a dungeness crab.
00:49:50The most delicious part, the sweet, it's really in the legs, right?
00:49:53And the knuckles, the hardest part to get to.
00:49:56Which is also the hardest part to get.
00:49:58My mind immediately goes to a lettuce roll-up.
00:50:01But I only have 30 minutes to get this entire dish completed.
00:50:05That is so overwhelming.
00:50:08Time is of the essence.
00:50:10How are you doing, Shani?
00:50:11Yeah, how are you doing, girlfriend?
00:50:13Doing good.
00:50:14What's the game plan?
00:50:16So I am going to be making a coconut rice and wrap it in a lettuce wrap.
00:50:22And then I'm going to make an avocado lime crema.
00:50:26And I'm going to do the artichoke heart and a small salsa on the side.
00:50:30Oh, she's got rice.
00:50:32Is that rice?
00:50:33Yeah, it looks like rice.
00:50:35The biggest challenge is going to be making sure that the rice is cooked fully.
00:50:39Rice is a bad idea in a 30-minute competition.
00:50:43These short cooks, you just got to put the pots right on the coals.
00:50:46There's no time for like, it's got to be quick and fast.
00:50:48Yeah.
00:50:49But let's also talk about the difference in temperature,
00:50:52which affects the fire.
00:50:54Now we can feel a nip in the air, and you can see that.
00:50:58Like they are literally taking the pots and putting it directly into the fire
00:51:01because of all the wind and the temperature drop.
00:51:04Yeah.
00:51:05We ended to win it, baby.
00:51:06We ended to win it.
00:51:07Yo, Logan, how are you feeling, dog?
00:51:09Feeling good right now.
00:51:10Ask me in 30 minutes.
00:51:12I feel like I kind of took a swing and a miss today,
00:51:15and it ended up sending me here to the gauntlet.
00:51:17So I just need to stay within my realm.
00:51:19You know, I know these ingredients well enough to create something true
00:51:24that represents myself and the reason why I should be here.
00:51:26But I'm realizing how tired I am.
00:51:33There's some good news because in the gauntlet, there's a more robustly stocked pantry,
00:51:37and we really want them to have a chance to elevate their food.
00:51:40Yes, pantry.
00:51:41The pantry is not big, but it's mighty.
00:51:44I think he's got grilled romaine salad.
00:51:46Is that romaine, chef?
00:51:47Yes, chef.
00:51:48All right.
00:51:48What's your dish?
00:51:50Yeah, we're doing a, uh, we're doing a, uh, give me a second.
00:51:55A, a, a, a, a.
00:51:57You got it, man.
00:51:58Come on.
00:51:59You got it, Logan.
00:52:00You got it.
00:52:00Crab and grilled romaine salad with avocado sangocho puree and wilted greens
00:52:07with crispy artichokes and then poached crab.
00:52:11All right.
00:52:12That sounds great.
00:52:13I also like right now they're smoking a grill in the avocado.
00:52:17Yeah.
00:52:17Just to give a little bit of smoke to them.
00:52:19It's cool.
00:52:19I like that idea.
00:52:20Yeah.
00:52:20Looking at these avocados, I want to get some smoke onto them.
00:52:22It is, it is a live fire competition and I think that's very important.
00:52:28I'm just taking that sangocho, folding it in.
00:52:32The one trick ingredient over here definitely is the, the stew, the sangocho.
00:52:36Yeah.
00:52:37Right?
00:52:37It's a stew which is very popular along the islands and it is very starchy.
00:52:42Very starchy.
00:52:42Because it's got yucca in it and it's got plantains in it.
00:52:45Damn.
00:52:47Okay.
00:52:48That's really freaking good.
00:52:50Okay chefs, less than 15 minutes left in the clock.
00:52:53Oh.
00:52:54Is there a clock?
00:52:55They need to stop breaking down the crab right now.
00:52:59That worked.
00:52:59I smashed that crab with the cast iron skillet, but then you also have a problem of smashed
00:53:05little shells inside the crab.
00:53:06So at this point, I'm scared to death because I've got to pick all the little shells out of
00:53:12this smashed crab, but there's a hundred grand on the line.
00:53:15That would be life altering for my daughters and I.
00:53:18I want to go home and show my girls that you can master anything that you set your mind to.
00:53:23You know, the most incredible part about both Logan and Sunny is like,
00:53:27we saw them in the first round.
00:53:29They are fighters.
00:53:31Yes.
00:53:31Yeah.
00:53:31Yes.
00:53:32Like, neither of them is taking this easy.
00:53:35They are fighting to the end.
00:53:36Yep.
00:53:37Okay.
00:53:41Chefs, less than eight minutes left.
00:53:44I'm feeling really good right now.
00:53:45I just got to stay focused, which I don't usually do, and just get this done.
00:53:52So I have three awesome kids.
00:53:54My daughter has painted my nails for good luck.
00:53:57She gels them and everything because she knew I was going to be in the fires and cooking.
00:54:01She doesn't do as much anymore, which kind of breaks my heart because she's growing up.
00:54:05And so, yeah.
00:54:10I like having my nails painted like this.
00:54:12It just reminds me of why I'm here and who I'm doing it for.
00:54:15All right, Logan.
00:54:16Got to get them crabs open.
00:54:20Crab a clock, my G.
00:54:22All right.
00:54:23How the do we do this crab?
00:54:25Crack the , help me.
00:54:27Use the cast iron.
00:54:28Yeah.
00:54:29Or the back of your knife.
00:54:31The first claw I smashed, it absolutely explodes everywhere.
00:54:35And I am freaking out.
00:54:38Don't get stressed.
00:54:39Don't get stressed.
00:54:39Stay calm.
00:54:40Stay calm.
00:54:42I've never done Spider Crab before.
00:54:43I didn't realize how delicate this product was.
00:54:47He wasn't very impressed with what was coming out.
00:54:50Well, I mean, it's not a lot of meat.
00:54:53No.
00:54:53On that.
00:54:54It's not.
00:54:54Come on, Sonny.
00:54:55Give us a smile.
00:54:56Let's go, Sonny.
00:54:59There's just so much noise going on.
00:55:02There's, I just feel, I feel like I'm in a stadium.
00:55:05Come on, Sonny.
00:55:06Come on, Sonny.
00:55:07Let's let it flow.
00:55:08Let's let it flow.
00:55:09Looking strong.
00:55:10Yeah, I'm beginning to spiral.
00:55:16All right, chefs.
00:55:17Three and a half minutes left.
00:55:20Oh!
00:55:20Got to get another plate.
00:55:25I have a leg and a claw left.
00:55:28And I am praying to the chopped gods that there's at least some usable meat in there.
00:55:34Their meat's not so big.
00:55:36Exactly.
00:55:37You know exactly what I'm talking about.
00:55:38Yeah.
00:55:38That's what I was saying.
00:55:39I work with them all the time.
00:55:40Nine percent yield.
00:55:41Yo, wait.
00:55:42That's nine percent?
00:55:43The pressure is so heavy that it's almost overwhelming.
00:55:46I feel like my mind's working so hard right now there's smoke coming out of my ears.
00:55:50So I literally just stop.
00:55:53Just take a deep breath and kind of calm myself.
00:55:59The final claw.
00:56:03Oh, yeah.
00:56:04Oh, yeah.
00:56:05And there is a beautifully poached, aromatic claw.
00:56:10Crowd's looking good.
00:56:13I pull the rice off of the fire and it is a little crunchy.
00:56:18Sonny's struggling with the rice.
00:56:21But honestly, to me, that adds a little texture.
00:56:23I add in the lime and I add in parsley.
00:56:25Okay, Sonny, start tasting everything and start thinking about how you're going to plate it.
00:56:29Yeah.
00:56:30All right, chefs, two minutes on the clock.
00:56:33I don't have time to make the fire-roasted salsa,
00:56:36so I pivot and add the artichoke hearts directly to my lettuce cup.
00:56:42The sancocho is driving me insane.
00:56:44I cannot figure out a great way to incorporate it into my dish.
00:56:48I'm just going to use the stew base as a drizzle.
00:56:51Sonny, how are we feeling over there?
00:56:53Oh, stressed.
00:56:54Come on, Sonny.
00:56:56Come on, Sonny.
00:56:57One minute on the clock, chefs.
00:57:01Friends, this is literally for elimination.
00:57:04One of them is going to go home.
00:57:05It's kind of brutal.
00:57:07It is brutal.
00:57:07Absolutely.
00:57:08And as you said that, it got even windier.
00:57:11Yeah.
00:57:17All right, chefs, ten, nine, eight, seven, six, five, four, three, two, one.
00:57:33Let's go, baby.
00:57:43Let's go, baby.
00:57:44Chef Sonny, Chef Logan, you have arrived at the chopping block.
00:57:48We gave you 30 minutes to prepare a dish that showcased spider crabs, avocado, artichoke hearts,
00:57:56and sancocho.
00:57:58Chef Sonny, you're up first.
00:58:00Tell us about your dish.
00:58:01Today, I made a crab and crispy lime rice lettuce cup with an avocado smash.
00:58:10Sonny, you're such a fighter.
00:58:12You have this, like, really fun, exciting attitude, and I can taste it on this plate.
00:58:17We're really impressed the way you handled that spider crab, right?
00:58:22It was cooked to perfection.
00:58:23I really like the idea of the lettuce cup, but the artichoke needs more treatment.
00:58:30It would have been better fried or tossed in a vinaigrette.
00:58:33But the most challenging element is there is way too much rice on this plate.
00:58:39I agree with Bonit.
00:58:41The rice totally takes over the dish, but it's also undercooked.
00:58:46But I love the avocado spread, and with the sancocho, it's a great combination.
00:58:51Thank you, Chef Sonny.
00:58:52Next up, Chef Logan.
00:58:54So I've prepared a grilled-roaming salad with an avocado sancocho puree,
00:58:58poached crab, and crispy artichokes.
00:59:04Logan, you're such a fighter.
00:59:06You're such a battler.
00:59:07But you're also very thoughtful, Chef.
00:59:09And the thoughtfulness really comes out in your food.
00:59:12That avocado crema in the bottom is delicious.
00:59:15With the crab, really well done.
00:59:17But honestly, this sancocho is totally lost on the plate.
00:59:21I can't taste it.
00:59:23If you had used a little bit more acid, I think it would have just made the sancocho a lot
00:59:27more brighter.
00:59:29The crab is actually beautifully poached.
00:59:32And I have to tell you, I absolutely love the clean flavor in this dish, especially in the crab.
00:59:37Really well done.
00:59:39All right, Chefs, there are no second chances on this island.
00:59:43Only one of you has survived the gauntlet.
00:59:47As I'm standing there, I start to get worried.
00:59:50Everything is on the line for me right now.
00:59:53I just got here.
00:59:54I'm not ready to go home.
00:59:56To win this gauntlet is the only thing that matters to me right now.
01:00:05Chef Sonny, Chef Logan, one of you will remain in the competition in hopes of taking home $100,000.
01:00:12The other one will be chopped.
01:00:16So, whose dish is on the chopping block?
01:00:30Chef Sonny, you've been chopped.
01:00:35Chef Sonny, I've got to tell you, from the moment the competition started this morning,
01:00:40you impressed us so much.
01:00:44From the way you took charge, from the way you built the fire,
01:00:48and that is something that your four daughters are going to always look up to.
01:00:53The flavors that you created were delicious, but the rice, it was crunchy and it was undercooked,
01:00:59and it took away from the rest of the beautiful basket ingredients,
01:01:03and so we had to chop you.
01:01:04But thank you so much for being here.
01:01:07Great job, Chef.
01:01:08Thank you, Sonny.
01:01:10Leaving tonight, honestly, I'm sad, but I'm happy with everything that I did.
01:01:15I'm extremely proud.
01:01:17You know, I did the best I could.
01:01:18Thank you, Sonny.
01:01:20I showed that I can manage fire.
01:01:22I can break down meat.
01:01:23I can cook over live fire.
01:01:26I think that my daughters are going to be super proud, and experiencing this island is,
01:01:31it's been unbelievable.
01:01:32A great, wonderful journey.
01:01:35I'm really thankful for this opportunity.
01:01:42And that means, Chef Logan, that you have earned your spot back in the kitchen.
01:01:46Congratulations, Chef.
01:01:48Woo!
01:01:49Thank you, guys.
01:01:51Come back here, tie-dye.
01:01:53How are you feeling?
01:01:55On top of the world, but we've got miles to go before we can sleep.
01:01:58Please rejoin your team.
01:02:00This is one of the harder things I've done mentally, physically, emotionally.
01:02:04It takes a toll on you.
01:02:05I'm going to tell you right now, you do not want to be in Montgomery.
01:02:09I'm just going to let you know right now from experience.
01:02:12Teams, congratulations on surviving your first competition on the island.
01:02:16If you think these challenges were tough,
01:02:18you'll really need to dig in to survive what we have in store for you next.
01:02:24You will have 90 minutes to dig for your ingredients and to cook your food.
01:02:29What?
01:02:30Yo!
01:02:31I just got to get the steak going.
01:02:32You need to still cook your steak.
01:02:34Yeah.
01:02:35He's like, oh, God.
01:02:36And this egg is a trap.
01:02:38Yeah.
01:02:39I would do unspeakable nasty things for some butter.
01:02:42You're cooking way beyond your years.
01:02:45He's my biggest competition.
01:02:46It's fascinating, really, to see if a team decides to work together.
01:02:51And our biggest asset.
01:02:53Oh, if everybody's on their own.
01:02:54I just pulled a rabbit out of my...
01:02:58This is a very different game.