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00:00Last time on 24 and 24,
00:02you're gonna have to demonstrate your resourcefulness.
00:05No wine, no stock, no nothing, huh?
00:06Sign me up, chef.
00:08The chefs faced big decisions.
00:10You know me, I like to just gamble it all.
00:12And turned limited ingredients into black-tie meals.
00:15Sexy.
00:16My heart is beating so fast.
00:18And Alex almost lost it all.
00:20His odds got worse.
00:21A lot worse.
00:22When the shift ended, three chefs clocked out.
00:28And now, nine chefs enter our town.
00:32Okay, bring it.
00:35This is 24 and 24.
00:37Last chef standing.
00:39Okay, everybody, we have been at this for nine and a half hours.
00:43Whoo!
00:46That ain't normal.
00:48This competition is the craziest I've ever seen, I gotta say.
00:51I even did Iron Chef.
00:52That was one hour.
00:53Boy, they said we're gonna start the cameras and we're not gonna stop.
00:55This is 24 hours of that.
00:5824.
00:59There are nine of you left and 15 challenges to go.
01:04Ay, ay, ay.
01:06But let me remind you, one of you will be winning $100,000.
01:11Whoo!
01:13Very good payday.
01:14Whoo!
01:15When I win this show, it's gonna be like Alex Dupac, Guy Fieri,
01:20everyone else down here somewhere.
01:22This shift is one of my personal favorites.
01:30Adaptability.
01:34Uh-oh.
01:35Whoa!
01:37Adaptability.
01:40Last season, they were like, oh, we're gonna turn the gas off.
01:46Oh, my fire just went out.
01:48My gas is gone.
01:49Oh, my gas is gone.
01:50Oh, come on!
01:52So, I'm ready.
01:54In this shift, my advice is to expect the unexpected.
02:01Bring it.
02:02We ended the last shift without a new golden knife holder.
02:06I'm about to change that right now.
02:10Eric, from the last shift, named his three favorite bites.
02:14And those were made by Alex, Malarkey, and Dawn.
02:19And because of that, you three will be the only chefs participating in Challenge 10.
02:24Oh!
02:26We what?
02:27Just us three.
02:30Are you sure this doesn't mean I should just go sit down in the break room for a little while?
02:34Settle down, Brian.
02:35Brian, settle down.
02:36It's not an elimination challenge.
02:38It is for the golden knife.
02:41And five grand.
02:42Oh, wow.
02:43Oh, okay.
02:44Oh, yeah.
02:45See, Malarkey, you're getting all worked up for nothing.
02:48The rest of you head back to the break room for now.
02:51Take it easy, all right?
02:52Just go relax.
02:52You're right, guys.
02:53We got this.
02:54We got this.
02:55Woo!
02:56I like $5,000.
02:59All right, before we announce the next challenge, I have a little offer for you.
03:02If any of you would rather sit down and go rest, the first chef to raise their hand can do
03:08that.
03:13Oh, my kind of chefs.
03:15Oh, I love it.
03:15I love all three of you.
03:17Love it.
03:17In this challenge, you have 20 minutes to create a chef-driven cocktail.
03:27We're not looking for a simple screwdriver.
03:29You guys get it.
03:30This is adaptability.
03:32I'm always like, what do you think's gonna happen?
03:34What do you think's gonna happen?
03:35It's about this whole little cat and mouse trap we have going here.
03:39So you only have two minutes to shop.
03:42Shut up.
03:43You also have to get one of your ingredients from the break room.
03:49That ingredient has to be featured prominently in your cocktail.
03:52Oh, my God.
03:53Oh, my God.
03:54There's half-eaten sandwiches.
03:56There's all kinds of weird stuff going all over the break room.
03:58Okay, whatever.
04:00I'm adaptable.
04:01Let's go.
04:05And your time starts now.
04:07All right, guys.
04:08For five Gs and the Golden Knife, let's go.
04:11So they're shopping for cocktails.
04:13They're not gonna be making cocktails.
04:15Right.
04:15Adaptability, bitches.
04:18Oh, my God.
04:19Oh, my God.
04:19Oh, my God.
04:20Where are the ingredients?
04:21What do you need?
04:22What?
04:22What's going on?
04:24Wait, what's the challenge?
04:26It's a 20-minute shot and cook.
04:28To make a cocktail, the kicker is we have to get one ingredient from the break room.
04:32Just one?
04:34Peach, peach, peach, peach, peach, peach, peach.
04:35I get these dried peach and strawberries.
04:38I'm just gonna make a dust out of it.
04:40About three years ago, I realized I wasn't being very adaptable.
04:44I have very great restaurants.
04:47I have beautiful children.
04:50But I wasn't able to deal with the stuff that life throws at me.
04:53It throws it at all of us.
04:55So I quit drinking.
04:56It makes me able to deal with the problems as they come.
05:00Want to hear the malarkey's mocktail of choice?
05:03Mango.
05:03I go, can I please have a skinny girl margarita virgin?
05:08I mean, don't you want to just punch me in the face?
05:12So I'm kind of thinking the same lines here.
05:15Is there any corn?
05:16I remember that one time I made a corn-based cocktail.
05:21But I cannot find the corn.
05:23The version of corn that I do find is corn puffs in the break room.
05:26So I grab those.
05:27And dried raspberries.
05:29I grab both rum and whiskey because I know I want a dark spirit at the base of the cocktail.
05:36All right, one minute to shop, everyone.
05:38Get everything you need.
05:39You cannot go back to the pantry.
05:41I don't have enough things.
05:44I still don't know what I'm going to make.
05:45I have to take something from the break room.
05:48Dried apricots catch my eye.
05:51My restaurants are Mexican.
05:53I see tequila and I'm grabbing that.
05:55I'm going to make an elegant, spiced tequila martini.
05:59Argan, argan, argan.
06:01The dried apricots made me think of Northern Africa.
06:04So I grab rasal hanout and argan oil.
06:07I know this is two ingredients no one else is going to go for.
06:11Five, four, three, two, one.
06:17I am feeling invigorated and confident.
06:20I'm actually excited for this cocktail.
06:22Chefs, quick question for the three of you.
06:24What's the name of this shift?
06:26Adaptability.
06:27Adaptability.
06:28Oh!
06:31You're going to be using the ingredients you just shopped for, just not in a cocktail.
06:36Instead, you're going to have to turn them into a party bite.
06:39Mmm.
06:43I did not shop with adaptability in mind.
06:47And I start to sweat.
06:49Regardless of what you're currently thinking, Esther and I are not horrible people.
06:52So we're going to let you go back to the pantry for one more additional ingredient.
06:57The 18 minutes you have left starts now.
07:01Go get them, Chefs.
07:03Whoop.
07:04Oh my God, oh my God, oh my God!
07:11I chose shrimp because shrimp can be elegant and I think they're good for a party.
07:17They're also easy to make in a short period of time.
07:19What am I doing?
07:22We're about nine and a half hours into the competition.
07:25My body's feeling good.
07:26My mind is...
07:28All right Dawn, what did you get from the break room?
07:31I got raspberries and some corn cereal to encrust the shrimp.
07:36Got it, so that's your crunch.
07:38Yes.
07:38Yes, that's my crunch.
07:39All right.
07:39Now I'm going to try to make it happen.
07:41Thank you, Chef.
07:42I'm making corn puff and crusted shrimp with raspberry glaze.
07:47We'll see if it makes sense.
07:50I'm extremely adaptable, but I get dried apricots and tequila.
07:55I have no idea what I'm going to do.
07:56And the sea scallops catch my eye because my apricot slices are exactly the same size.
08:03I'm making scallop crudo dressed with rasal hanout, argan oil, and sandwiched together with dried apricot.
08:09I'm going to put it together perfectly as if you're standing up at a party with a drink in your
08:14other hand.
08:17Party bite.
08:18I have no idea what I'm going to do for a party bite.
08:21I got it.
08:22All right, so Dawn's got shrimp and Alex has scallop.
08:26And I was like, oh, thank you.
08:27I go and get some seafood.
08:29There's some compache sitting over there I saw.
08:31Let's play ball.
08:33This isn't a cocktail mocktail contest.
08:35This is a party bite.
08:37But it'll be so funny if I actually still use the martini glass.
08:41I'm going to go circa 1990s here.
08:42I'm going to make this compache a crudo in a martini glass.
08:47Mmm.
08:51They're going to watch me sleep myself into getting myself eliminated at this point.
08:56I'm like, I need to keep my energy up.
08:59It's too early for caffeine.
09:02All right, chefs, four minutes.
09:04I got raspberries from the break room.
09:07I'm going to try to make some sort of glaze.
09:10The simplicity of this dish is that it's just one bite.
09:13But the flavors are not simple whatsoever.
09:17Argan oil, it's very complex.
09:19Argan oil only grows in one place in Morocco.
09:22And they use tree climbing goats to harvest it.
09:24I cannot play it safe.
09:26So this party bite, it's not just about winning,
09:28but it's winning in a way that's different from the way anyone else would do it.
09:34Yes, sir.
09:35And then what I'm going to do with this,
09:36I get this dried peach and strawberries from the break room.
09:40I'm just going to make a dust out of it.
09:42I dip the rim in the powdered dried fruit.
09:46This is a brilliant crudo dish.
09:48Big flavor, clean flavors.
09:50That's how I'm going to win here.
09:51Under one minute left, chefs.
09:53Putting down the raspberry sauce that I made with a little bit of rum.
09:57I think it's fun.
10:03Just finishing with a little mint here.
10:05Yes, yes, yes, yes.
10:08Five, four, three, two, one.
10:15Hands up, chefs.
10:23All right, chefs, I know you can hear me back there.
10:26Our judge for the adaptability shift has built his entire career on the ability to constantly innovate.
10:34And he runs restaurants all over the world.
10:37Come on out, Chef Marcus Samuelson.
10:40Oh, I told you. It's Marcus.
10:42Oh, my people here.
10:44Marcus is my chef mentor.
10:46I spent a total of six months in Ethiopia working for him.
10:50And it was just a great time.
10:51But I'm a little bit nervous because he's tasting my food.
10:55Happy to be here.
10:56Good to have you.
10:58Well, wait a minute. Where are the chefs?
10:59You don't get to see the chefs.
11:01Michael threw them out, yeah.
11:01They just get to see the chefs.
11:02I didn't throw anybody out, Marcus.
11:04They could all see you.
11:05Okay.
11:06But you can't see them.
11:07Wow.
11:07This is our first season of doing Bly tasting.
11:10Okay.
11:12So the chefs had two minutes to shop for what they thought was going to be a cocktail.
11:16But you are here for the adaptability shift.
11:19So they had to use those ingredients to create a party bite.
11:23Wow.
11:24Also, all had to use one ingredient from the break room.
11:27Okay.
11:28And your job is to tell us who made the best one.
11:32Okay.
11:32Ready for this one, chef?
11:33I am.
11:35Corn puff shrimp.
11:36Mm-hmm.
11:36Raspberry glaze.
11:38Crushed freeze-dried raspberries.
11:40Brown butter corn puffs.
11:42Definitely fun.
11:43Party.
11:46Really delicious.
11:47And I like the raspberries.
11:49It's a surprise.
11:49It's really surprising.
11:51On the negative side, I think that it could have been a little bit crunchier, right?
11:55You want that .
11:56But I like the flavors.
11:58Really good.
11:59All right, chef.
12:00This is a compache mock martini with pineapple mango yuzu and pineapple dust.
12:13Delicious.
12:14Humble!
12:17You know what's beautiful about this?
12:19There's a little bit of heat there, the kick in the end.
12:22And definitely party.
12:23Maybe it could have been balanced a little bit better.
12:25It's very sweet and has that kick.
12:27That almost takes over.
12:28Yeah, I've hit you in the mouth.
12:31It's hard.
12:32But it's really good.
12:33Got it.
12:35All right.
12:36Last but not least, scallop crudo with dried apricot and argan oil.
12:42Atta can.
12:43We're going to Morocco.
12:44I love it.
12:49The bite is really fun.
12:52It's very unique.
12:53Argan oil, which I really like, has that blend between olive oil and almost almond flavor.
12:59And the apricot really makes it Moroccan or Northern African.
13:03Balance-wise, it's really hard because there's a lot of apricot versus the scallop.
13:08But people at a party would talk about this dish.
13:11I can say this.
13:12I've never had anything like it.
13:13It's very unique.
13:14It's a point of view.
13:15Very impressive.
13:16Yeah.
13:16All right, you guys, we've cut the feet.
13:19Night-night.
13:19Woo!
13:20Good job, chefs.
13:21Good job, guys.
13:22Marcus, which dish do you think won?
13:26All right, guys.
13:27Thank you, chef.
13:28We'll see you in a little bit.
13:29Really good food.
13:32As you guys can see, the crews are running around these stations to set up the next challenge.
13:36And it's going to be intense.
13:38So while the crew is finishing setting up, Esther and I are going to go back to the break room
13:44and let the chefs know who won five grand and control of the Golden Knife.
13:50Hello, chefs.
13:51Hi, chefs.
13:52Hello.
13:52Hello.
13:53Okay, so the three of you that just cooked, please come up front.
13:58So Marcus tasted your party bites and the chef that has the Golden Knife and $5,000 is Chef Malarkey.
14:13Oh!
14:15What?
14:16What?
14:17What?
14:18There's that energy.
14:21If you're making a party bite, you need to be able to eat it standing up with one hand because
14:26there's going to be a drink in the other.
14:28I was the only one who did it that way.
14:30I should have won that.
14:31How does it feel to be holding that?
14:32Um, actually, I don't.
14:34I'm scared of it.
14:35So let's see what power the Golden Knife brings to me.
14:40As long as we're here, everybody, why don't you guys come on up.
14:43I'm going to tell you a little bit about Challenge 11.
14:47This next challenge will be the last one of this shift.
14:50And when it's over, one of you will get the Golden Knife.
14:54Now, the bad news is whoever cooks the least successful dish will be clocking out.
15:00So in this challenge, you have 40 minutes to make your best handmade noodle dish.
15:10Noodle dish.
15:12No problem.
15:13Got it.
15:14But let's remember what the name of the shift is.
15:16Adaptability.
15:17Adaptability.
15:19Oh, adaptability?
15:21Well, obviously, someone needs a little wake-up hug.
15:25I'm a little tired.
15:26You're going to have to make your handmade noodle dish without the use of a pasta maker.
15:31Aw.
15:32Pasta.
15:33That's my Achilles heel.
15:35And you know what?
15:35There is no pasta machines.
15:37Not good.
15:38I'm like, Golden Knife, help me.
15:40And malarkey, you will find out what the Golden Knife gets you in a little bit.
15:45Perfect.
15:45Perfect.
15:47And your time starts now.
15:51That's it?
15:51I love this challenge.
15:54Love it.
15:54Love it.
15:56And it's only going to get better.
15:57I can't wait.
15:58Alright, alright, alright, alright, alright, alright, alright, alright, alright, alright, alright, alright.
16:01Okay, I got this.
16:02I got this.
16:03You guys see coconut milk?
16:04Have you ever seen coconut milk?
16:05But damn, but damn, but damn, but damn, but damn, but damn, but damn.
16:06When they find out what's about to happen, they're going to lose their milk.
16:11Who's going to notice first?
16:16They're so focused on their noodles, it might take them a minute to find out.
16:22Uh...
16:24Um...
16:25Zach's looking around.
16:27Oh, is he noticing?
16:28I don't know if he notices.
16:29He's looking.
16:30Can I borrow a knife from, uh, anyone?
16:33One.
16:36My knives are not here.
16:38My knife!
16:40Where's my knife?
16:41Nothing sharp!
16:42And once again, what is the name of the shift?
16:45That's messed up.
16:47And you took our blenders.
16:48Anything with a blade is gone.
16:50We have removed all of your knives and any cutting instruments in the kitchen.
16:57Oh, my God.
16:58Good luck.
17:06No knives.
17:07No knives.
17:07Taking chef's knives is like taking their whoopee.
17:10It's taking their arm.
17:11Yeah, it's literally like you just chopped off them.
17:15I'm looking around at my fellow competitors, and all of us are immediately having a hard time.
17:19The dullest knife in town!
17:23We can't even open plastic bags.
17:26We're ripping them open with our teeth.
17:27It's chaos.
17:28Sorry, guys, but I gotta adapt.
17:30Also, we cannot use pasta roller or pasta cutter.
17:35Nothing that could help us make these noodles at all.
17:39Adaptability!
17:41All right.
17:43Eggs, cream.
17:46Oh, gosh.
17:47I am so nervous inside.
17:48There's no knives.
17:50And then there's no blender.
17:52We've got Joey, red sauce king of the world over here, who's been making pasta since he could walk.
17:58And you know where I'm from?
17:59I'm from small town Hicksville, Oregon.
18:01We ate steak and potatoes.
18:04And we do have some pasta dishes at some of our restaurants, but I have people on the staff that
18:08are really good at making the pasta.
18:09It's not me.
18:10The only pasta dish I know how to make is spetzal.
18:13I call mine drop dough.
18:15It's my own personal creation.
18:18And now I have to make an incredible protein and an incredible sauce to hide the fact I don't know
18:24how to make pasta.
18:25I get these little Korean ribs.
18:27So we got ribs and drop dough.
18:29Then I was like, what else could I put in here without a knife?
18:33Chef Malarkey, you have the golden knife.
18:35I got it.
18:36I got it right here.
18:37Yep.
18:38I got that.
18:39It's working perfect.
18:40Little dull, but we're going to do okay.
18:43Guess what?
18:44It's a prop.
18:45It's not a real knife.
18:46Chef Malarkey, you get to use this golden knife for five minutes in this challenge.
18:53Okay, five minutes.
18:54I got you.
18:55Coming through, sharp object.
18:58Good luck.
19:00Five minutes starts now.
19:01Five minutes.
19:01I don't even know what I'm making.
19:02I don't know what I need.
19:04So I cut everything on my station.
19:07Oh, this knife is nice.
19:09I look over my shoulder and Malarkey is going to town.
19:13Mincing, slicing, dicing.
19:16He has a huge advantage.
19:18I cut onions.
19:19I cut chives.
19:20I cut Calabrian chilis.
19:22I cut lemons.
19:23I cut lemon zest.
19:24I got everything cut.
19:26This dish is going to taste brilliant.
19:30But is it a pasta dish?
19:34Because my Mexican restaurant is creatively focused, we actually have pasta dishes on the menu because you wouldn't expect them.
19:40So I'm making sage brown butter sauce with ricotta gnocchi.
19:44I make a very, very soft dough, but I don't have a knife to cut it.
19:48How am I going to form this stuff?
19:50I remember that I have a little ice cream scoop.
19:53So I use that to scoop little dumplings into flour.
19:57I'm going to put gnocchi and base scallop together because they're similar size and similar in appearance.
20:02It's going to be an innovative dish.
20:08I just used my ruler.
20:10They didn't take my ruler from me.
20:11How's that for adaptability, Michael?
20:13See?
20:14Pays to be a nerd.
20:21Well, you know, I just cut a lamb bag open with a fork, so there's that.
20:25I don't normally get flustered in competition.
20:29I guess that is the athlete, the Olympian, the competitor in me.
20:34But I don't know what to do without my knives.
20:37But I know how to make hand-pulled noodles.
20:41I start to make the dough, but then I put it to the side.
20:44And then I start building the sauce.
20:47I have ground lamb.
20:48I'm going to make this beautiful saucy lamb ragu.
20:52But onions, they need to be cut.
20:55Oh, no.
20:56Peppers need to be cut.
20:57Garlic needs to be cut.
20:58This is an elimination round, and I could go home if I don't make a good dish.
21:03So I really have to get my head right.
21:05Go on.
21:05Get it together.
21:06Get it together.
21:10So we got no knives, but this is all about adaptability.
21:14So what comes to mind?
21:16Peachy pasta.
21:17It's a quick dough, rolled kind of rough by hand.
21:21It's got a chewy texture to it.
21:23It's absolutely perfect for this challenge.
21:26Pasta is supposed to be chewy.
21:28It's supposed to be tough.
21:28It's not supposed to be soft and tender.
21:30It's old school nona food.
21:32I tell you, it feels good to finally cook something that's me.
21:36This is what I do.
21:37I was born into Italian restaurants.
21:39You know, people talk about their grandmothers and their nonas, you know, in the house dressed,
21:43making lasagna.
21:44That's not what I had.
21:45My grandmother was a bad-ass New York City professional chef.
21:49I mean, she was no joke.
21:51Oh, this is going to be delicious.
21:53Delicious this is going to be.
21:56No knives.
21:57Took my knives.
21:59Look at that.
22:00The little knife on the wine key.
22:04You know?
22:04That's it.
22:05I just got to get some guanciale in the pan, start rendering it down to get that flavor.
22:09For the sauce.
22:10So this whole challenge is about adaptability, and quite honestly, I'm rolling with them.
22:15See?
22:15Smash garlic with your hands.
22:17That's it.
22:17Old school.
22:18Old school.
22:20Okay, Brian, you got about seven seconds left with that.
22:26Five, four, three, two.
22:29Thank you, chef.
22:30Thank you, chef.
22:31You feel good about your five minutes with the knife?
22:33Yeah, it was amazing.
22:33Oh, my God.
22:35I was going to make noodles.
22:37Now I'm thinking I should do a gnocchi.
22:39I don't know.
22:42You start to panic a little bit.
22:44Maybe I will do that.
22:46My strategy is to keep it simple.
22:49So I decided to make a gnocchi cacio y pepe.
22:53It'll be way easier for me to roll it out and cut it into pieces without any of my tools.
22:59Now I have to grate my cheese.
23:02And that's when I saw the food mill.
23:04Okay, okay.
23:06Okay, adaptability.
23:08It's working really well, but, like, it's exhausting.
23:12Come on.
23:18My whole life has been adapting to things happening.
23:22You have to make it work.
23:25I am a mother to a special needs daughter.
23:30She's my best friend.
23:31She's hilarious.
23:33She's definitely the coolest 11-year-old that I know.
23:36And since she was six months old, basically, she's been needing surgeries about every six
23:43to 12 months.
23:44So I'm here to take home this grand prize money to help me and my family.
23:50Gator den.
23:52I should start cooking, because there is...
23:57I want to make a herby pasta.
24:00So I'm going to make the pesto garganelli.
24:03For my pasta dough, I want to make this basil puree to flavor it and color it.
24:08And then I'm going to puree it.
24:12Oh, wow.
24:13Uh-oh.
24:14There's no blade on the blender.
24:21Zach is running around like a crazy person looking for anything sharp.
24:26I find a molcajete, which is, like, a giant mortar and pestle.
24:34Because guess what, people?
24:36Before there was a blender, before there was electricity, there was a molcajete.
24:41People have been doing this for thousands of years.
24:44So I have a rough basil puree egg with double-zero flour.
24:50We shall see.
24:54I think at this point in the competition, I'm slowing down, which in some ways is a good thing.
25:00Because it kind of allows you to focus on maybe a little simplicity.
25:06Like, I would not normally have done this.
25:10Okay, we're going to do an 11th hour photo.
25:13Ready?
25:17I look crazy.
25:22Happy, you said it.
25:23I know.
25:25Don't have cutting tools.
25:28So we're going to depend on fresh herbs, things that don't need a lot of cutting.
25:34I decide to make a ricotta gnocchi because I want to survive this shift.
25:38I know I can make a dough with my hands.
25:40But I need grated Parmesan cheese for my dough.
25:45How am I going to do this?
25:47I see the Chinese fry spiders.
25:49It's basically a wire mesh hand sieve for taking stuff out of hot oil.
25:54Liam, that's some, that's some good, I don't know.
25:57I'm Chinese, man.
25:58I'm not Chinese.
26:00I'm Chinese.
26:00I am impressed.
26:02But I would have never thought, I don't think I would have thought to do that.
26:05Chef, this is because we go way back.
26:07You got like.
26:07Yeah, no.
26:08You got, I don't, I think flying cheese.
26:11Cool.
26:12I got you.
26:13Cool, I love it.
26:14This is literally the life of a chef.
26:17Being able to adapt.
26:20Dude, I'm using this offset spatula as my knife.
26:24Out of all the challenges so far, this challenge probably scares me the most because we don't have a lot
26:29of time.
26:30We don't have our knives.
26:31I haven't made pasta in a long time.
26:34I'm going to do a crab curry with some hand-pulled noodles.
26:39The inspiration is just, you know, my travels through Vietnam with my wife.
26:44This is going to be the wackiest thing I've ever done, I swear to God.
26:49I don't have a sharp knife, so I'm literally taking a offset spatula and I'm holding it like a knife.
26:55And you know what?
26:56It's actually working.
26:58I just got to build up these flavors really quick.
27:01I feel super honored to be here.
27:03I'm doing this for my wife.
27:05You know, I'm doing this for my cat, Bea.
27:07You've seen by now this beautiful face that's on my apron.
27:10He's been there for us during a time that was very difficult for my wife and I.
27:14My wife Alexis, she got pregnant and unfortunately ended up losing our baby through a late-term miscarriage.
27:25He distracted us from our heartache and it really helped heal us.
27:30So with this $100,000, I am going to spend it on a catio, a cat patio.
27:38You'll be able to watch the birds, but I'm not going to spend $100,000 on a catio.
27:43The rest of the money would help my wife and I building our family.
27:48You know, in vitro fertilization, it's very, very expensive.
27:53So I'm not here to play it safe.
27:55I'm here to win it.
28:04Chefs, we have just over nine minutes to go.
28:07You know what?
28:09Do you know what?
28:10Because I don't have a knife, I'm thinking the best route to build my flavors is powders.
28:17So the sauce is kind of parissa-y, cumin-y.
28:26It's not terrible, it's not good.
28:30Oh my gosh, what is going on with you?
28:34Beautiful hand-pulled noodles, very thick, very chewy.
28:37It was not turning out that way.
28:40I'm rolling this bowl onto the noodles.
28:45And I just hope that they're not gross and weird.
28:51We're going to have to knead this dough.
28:54Which is fine.
28:55I love kneading dough.
28:56This challenge is designed to scare us.
29:00But no one has ever scared me as much as my mom has when something goes wrong.
29:04And to this day, if I make a mistake, I can be sure that she will be the first to
29:08critique it.
29:09My mom is doing it because she believes that I can be the best.
29:11She believes that we can always do better with what we're given.
29:14Which trained me very well for the cooking field.
29:16So far, so good.
29:18I am making biong biong noodles with Xinjiang and Bengali spices and cumin lamb.
29:24Yes!
29:25Biong biong noodles are my favorite noodle of all time.
29:28One made with little or no equipment.
29:30The best part is it's one big noodle.
29:32So, no knife needed.
29:33And the chew is awesome.
29:37Avishar's noodles look yum.
29:39Okay, now I'm going to make some meat.
29:41We need some meat.
29:42I need to get my lamb cooked.
29:43I will need some ginger, scallion, garlic.
29:45These are all common.
29:47What is also common is a knife to cut them with.
29:50Let's see.
29:56I find a colander and I start grating the ginger on the colander.
30:02I could have elected for a simple dish, but go big or go home.
30:07Adaptability means you just keep moving.
30:08All right, chefs.
30:09Four minutes.
30:10Four minutes.
30:14Once my brown butter, scallops and my gnocchi are done, it needs to be perfectly dressed.
30:21Normally, I'd be cutting this, but only the finest hand-picked sage.
30:26The finest hand-torn sage you've ever seen.
30:29Maybe I should put that on a menu and up the price five bucks.
30:37I've got this insane sauce.
30:39It's a brie mayonnaise cream sauce, all right?
30:42You put those three together, you can't lose anything.
30:46But will my great flavor get me by the fact I didn't make a traditional pasta?
30:53We're about to find out.
30:54Yes.
30:55Yes.
30:56Yes.
30:59I'm literally using this offset spatula as my knife, and it's working pretty well.
31:03I can tell you this.
31:04I am never going to take this for granted ever again.
31:08My knives.
31:09All right, you guys.
31:10We have two minutes to go.
31:14Oh, boy.
31:14Got to go.
31:15Finish the dish.
31:16We're going to finish the dish.
31:17All right, peas or parsley.
31:20Olive oil.
31:23Mmm.
31:24Very nice.
31:25Very nice.
31:26Oh, I don't have a microplane.
31:28Come on.
31:32Just under one minute left, chefs.
31:47Okay, five, four, three, two, one.
31:55And go.
31:55And go, chefs.
31:57Crazy.
32:00Oh, my God.
32:04Woo, woo, woo, woo.
32:09Woo.
32:12Chef Marcus, please come back out.
32:15This is some beautiful looking food.
32:17I think we're going to be very excited.
32:19Hope you're hungry.
32:19Wow.
32:20I'm nervous for this one.
32:22So in this challenge, the chefs had to make their best handmade noodles.
32:26Okay.
32:27And they had 40 minutes.
32:28Wow.
32:29He doesn't know that we don't have knives.
32:31He doesn't know that?
32:33We're going to start with this one.
32:35Basil nudes.
32:37Thai basil pasta, hervy pesto, cotija cheese.
32:42Wow.
32:47Really refreshing.
32:48The citrus come through and make this pasta really light.
32:52Super delicious.
32:53I mean, the herbs here are great, but they're not chopped that evenly.
32:56Rules.
32:57Rules.
32:59All right, ricotta gnocchi with bay scallops, mushrooms, and sage.
33:05Whose is this?
33:09Delicious.
33:09I love the mushrooms and the bay scallop and the gnocchi together.
33:13Yeah.
33:14And the sage.
33:14Mmm.
33:16Great flavors.
33:17All right, our third pasta.
33:19It is ricotta gnocchi with a pork tomato gravy, parmesan, and basil.
33:25Mmm.
33:28The gnocchi is really nice.
33:30Great flavors.
33:31These flavors work.
33:32The meat, it's a little bit tense, but I love these flavors.
33:38All right, ready for the next, Chef?
33:40Mmm-hmm.
33:41Pici alla calabrese.
33:43Hand-torn pasta in a spicy tomato sauce spiked with pecorino and topped with burrata.
33:49Help me understand the chewy nature of it.
33:51Some people don't understand this type of pasta.
33:54It's supposed to be chewy.
34:00The texture of this noodle is so good.
34:05Good job.
34:06Yes.
34:07This is really delicious.
34:09This is where you want that piece of bread, the scarpetta, and you would just go, like, in the bowl.
34:14What I'm not in love with is just that parsley piece.
34:17We don't need it.
34:18This dish is so delicious, so beautiful.
34:20That's a tough way to incorporate parsley into the dish.
34:25Next dish.
34:26Hand-cut coconut noodle, crab curry, pickled cabbage, and soft herbs.
34:33Wow.
34:35Can I just say it looks stunning?
34:42Wow.
34:43That curry hits, and it just lingers, right?
34:46It's so good, you just want to go back in there for it, but it's stunning.
34:53Next dish.
34:55Yang-bang noodles with a Xi'an Bengali spices and cumin lamb.
35:00Yes.
35:01We're going to, like, northern China.
35:03I love this.
35:08It is a little bit rush-cooked.
35:10It's one of these things that takes a lot of time to get this right.
35:13I mean, you just don't have that, but it's really delicious.
35:18All right, next up, ricotta gnocchi, cacio e pepe, and guanciale chicheno.
35:24Who's this?
35:25It's me.
35:25I don't know, guys.
35:31Really smart.
35:32And that pepper is just, like, lingering, lingering without taking over.
35:35It's simple, but it's really good cooking.
35:38All right, move on.
35:39Move along.
35:40This is salt and pepper, K short rib, duck drop dough, sage duck fat, dirty cream.
35:48Wow.
35:49Who is that ?
35:55I mean, really good flavor, crispy short rib.
36:00I would just say that...
36:03Don't?
36:04The noodle takes a little bit of a backseat here, because there's so much of the protein.
36:09That would be the thing I would say.
36:13Um...
36:14I have a feeling I'm going to be on the bottom.
36:16All right, final dish.
36:18Suya lamb ragu with collards and hand-cut noodles.
36:26I mean, the sauce is really nice, but with hand-pulled noodles, you want that chewiness.
36:36This one doesn't have the same amount of chewiness.
36:39Wow.
36:40You guys make it hard for me.
36:42Yeah, well...
36:43Got some talented chefs back there.
36:46So, Marcus, here's one thing that you need to know before you final judge.
36:50Yep.
36:50We took away all their chef knives, all their knives, and all the pasta makers.
36:55Nothing sharp in the kitchen.
36:56That makes what I've tasted even more impressive.
36:59Yeah.
36:59All right, you guys, we're going to cut the...
37:01Yeah, you are.
37:02We know.
37:02Cut the feed.
37:03Cut the feed.
37:04Cut the feed.
37:10Chef, stand by to walk in.
37:12We all here?
37:14I just got dizzy.
37:17Equilibrium's starting to go!
37:20Woo!
37:20Thank you!
37:22Wow.
37:24Hi, Chefs.
37:24Look at Chefs.
37:25Wow.
37:27A lot of familiar faces, huh, Marcus?
37:29Incredible.
37:32So, Chefs, as you saw, Marcus tasted all of your dishes.
37:36And before we get to results, we have an offer for you.
37:40Uh, come on.
37:42You may or may not have a sense of who's on top and who's on bottom.
37:47Before we hit the results, any chef who wants to bow out now, you can, and I will give you
37:55five grand.
37:58Wow.
38:00And if someone takes it, there is no elimination.
38:06I think I probably will be in the bottom dishes, but I don't think I'm going home for this dish.
38:11Once, twice.
38:16All right, you guys, so it is time to get the results.
38:20Before we talk about the bottom two, we're going to talk about the top three.
38:25Marcus's three favorite noodle dishes.
38:28They were cooked by Joe.
38:30Okay, Joe.
38:32Alex.
38:35And Viet.
38:37Yes!
38:38Good job, buddy.
38:41And the winner of this round and new holder of the Golden Knife.
38:49Congratulations.
38:51Viet.
38:52Yes!
38:53Oh, yeah, baby!
38:56Yeah!
38:56Oh, God!
38:57He did it!
38:58Dude!
38:59Thank you, Marcus.
39:01Being eliminated on the first round of season one sucked really, really bad.
39:06And now I feel like I definitely can win this.
39:11Now for the not fun part, our bottom two chefs are Dawn and Malarkey, which is interesting because you're the
39:28two chefs that have had the Golden Knife during this shift.
39:33The chef that is unfortunately clocking out after 11 challenges is Chef Brian Malarkey.
39:47Oh!
39:51Sorry, Chef.
39:54First of all, the dish was amazing.
39:57It was a really great short rib dish.
39:59However, the pasta wasn't really front and center.
40:03That's what it was.
40:04Oh, I mean, I want to stay up all night with you all, guys.
40:08I'm going to check out now.
40:10Chef, it's been a pleasure.
40:11Chef, you're the best.
40:12Brian, you've been a giant in this industry for a long time, so I'm not worried about you landing on
40:17your feet.
40:18Thank you so much.
40:19I'm just going to stay up all night just so I feel like I'm with you all, okay?
40:24I came and accomplished a lot.
40:27Did I accomplish all of it?
40:28No.
40:29But that's what the lesson is, my friends.
40:31Get better every single day, one little step at a time.
40:35So if you had it to do again, you might learn a pasta recipe?
40:37I would never learn a pasta recipe.
40:45Yeah.
40:46That was close.
40:46Yeah, that was close.
40:47That was close.
40:49The bottom never feels good.
40:51And so I just need to shake it off and get ready for the next round.
40:55Good luck, everybody.
40:56You guys are absolutely rock stars.
40:58The food is incredible.
40:59And I hope you get a little bit of rest.
41:01Thank you for having me.
41:02Thank you, Chef.
41:02Bye, Chef.
41:04I'm done.
41:06And then there were eight.
41:08Right at the 12-hour bottom.
41:09Woo!
41:11Because the first 12 were actually the easy part.
41:14The next 12, a lot of other things start happening with exhaustion, mental fatigue.
41:20Now the battle is going to be more than just cooking, but you're also going to have to keep your
41:25head straight.
41:28Your next shift starts right now.
41:37Next time on 24 and 24, the final eight face a series of team challenges.
41:43We all have to trust each other in this situation.
41:45Pretty chaotic.
41:46We got it.
41:47Ow!
41:48We need a medic that results in a double elimination.
41:52We have another twist for you.
41:54Oh, .
41:55I'm waiting for the trap door to open and me just to fall down.
41:59What are they doing to us?
42:00We've got the obsoletas, and we've got to keep it for us.
42:00The road will behaveZXD.
42:00We seem to use forûl precis lièce, but we can try to fill this book tonight.
42:00We are serving specially aligned.
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