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Tournament Of Champions - Season 7 - Episode 08: And The Winner Is… Engsub
Transcript
00:00:02It's the finale of the greatest culinary competition on earth.
00:00:06We watched 32 of the food world's best chefs enter the TOC arena
00:00:11with the dreams of glory.
00:00:13But after 28 epic head-to-head battles,
00:00:17four victorious chefs stand alone.
00:00:21Tonight, they'll face off at two of the toughest semifinal face-offs
00:00:25ever imagined.
00:00:27First, the Jetster, Chef Jet Tila,
00:00:29enters his fifth Final Four battle
00:00:32against the Dragon Slayer, Chef Kevin Lee.
00:00:35Fifth time, man. Totally different mentality.
00:00:38Will Jet finally make it to the finals this year?
00:00:40I'm absolutely there to destroy Kevin.
00:00:42I'm not there to be nice. I'm not there to be friends.
00:00:44Today, I am slaying that Dragon Uncle Jet.
00:00:49Then the Volt of the East, Brian Voltaggio
00:00:51looks to add to his GOC Christmas win.
00:00:53I've never had my own individual win.
00:00:55It's long overdue.
00:00:56I mean, too many times have I been a runner-up.
00:00:58And prove that he can do it on his own
00:01:00by taking on the beast of the kitchen,
00:01:02Chef Kenny Gilbert, the TOC newbie
00:01:04who beasted his way from the qualifiers to the semifinals.
00:01:08Let it go!
00:01:09Then, the two triumphant winners, the best of the best,
00:01:13will go head-to-head in the ultimate battle for the belt.
00:01:17Oh, boy.
00:01:17Tonight's battles are so extreme and so high stakes,
00:01:21they demand the opinion of a fourth judge.
00:01:24One of today's most consequential culinary figures
00:01:28who is guaranteed to blow our chefs' minds.
00:01:31What?
00:01:33No way.
00:01:35Only one chef can earn the belt, the title,
00:01:37and the $150,000 grand prize.
00:01:41Who will win the Tournament of Champions 7?
00:01:49Are you ready to meet the TOC Final Four?
00:01:54Please welcome Division-A winner,
00:01:59the Jetster, Chef Jet Tila.
00:02:03I'm in the Final Four for the fifth time in seven years.
00:02:08It doesn't get any easier.
00:02:09I want to win because I need to complete this journey.
00:02:12I'm that close.
00:02:13I'm that close every single year.
00:02:16I need to finish this mission.
00:02:18Division-B winner, the Dragon Slayer, Chef Kevin Lee.
00:02:23My journey through TOC 7 has been amazing.
00:02:27I've taken out some big dragons along the way.
00:02:30Even though I have never really won a huge tournament,
00:02:34I'm here to win that bag of money.
00:02:37Division-C winner, the Volt of the East,
00:02:40Chef Brian Goltaggio.
00:02:42I've been runner-up way too many times.
00:02:45I've been trying to get this chip off my shoulder.
00:02:46I really want a title.
00:02:48I want my banner hanging in the TOC kitchen.
00:02:50It's something I've been striving for.
00:02:51All of my career, TOC is the biggest stage to do so.
00:02:56And the Division-D winner,
00:02:58the Beast of the Kitchen,
00:03:00Chef Kenny Gilbert!
00:03:03This is my first time on TOC,
00:03:05and I've been dreaming about this moment
00:03:07ever since I saw TOC start several years ago.
00:03:10This is like gladiators going against each other
00:03:13for the ultimate prize.
00:03:15Audience, one more time
00:03:16for the fantastic Final Four!
00:03:26Three of you are here for the first time.
00:03:29One of you all the way from the qualifiers.
00:03:31Amazing.
00:03:32If I can go out on a limb,
00:03:34I'm gonna predict that TOC 7 will be won by a male chef.
00:03:45First time ever.
00:03:46Chefs, congratulations.
00:03:48You have achieved something that 28 of your fellow chefs,
00:03:52competitors, dreamed of.
00:03:54Oh my God.
00:03:56You got goosebumps.
00:03:56You are now just two cooks away from winning it all.
00:04:00The championship, the belt, the covenant title,
00:04:04and the grand prize of $150,000.
00:04:13The randomizer options in this round are unconventional.
00:04:18Oh, unconventional.
00:04:21Wow.
00:04:22The good news is tonight's dishes will be tasted
00:04:25by four culinary greats.
00:04:28Wow.
00:04:30How you feel?
00:04:31Oh, man.
00:04:32This is a bag of nerves, bro.
00:04:34Nauseous.
00:04:35Nauseous.
00:04:35All right.
00:04:36Let's do it.
00:04:38Dragon Slayer through that door,
00:04:39Jets through through that door,
00:04:40and you two, we're gonna hold on ice.
00:04:42Good luck, guys.
00:04:43Let's go.
00:04:43Yeah.
00:04:45Good luck.
00:04:46Good luck.
00:04:46Good luck.
00:04:47Good luck.
00:04:50Let's go.
00:04:52Not overthinking it.
00:04:53I'm gonna embrace the randomizer.
00:04:56I'm a different person this year.
00:04:58I'm excited.
00:04:59This is what I live for.
00:05:00I'm as ready as I'm gonna be.
00:05:02I feel the best I have in all of these seven years.
00:05:06We have the number three seed, Chef Kevin Lee,
00:05:08who has taken down some of TOC's greatest chefs.
00:05:11But tonight, he'll have to defeat one of the tournaments
00:05:14winning his chefs to reach the final battle.
00:05:18Here I am in the final four, going against Jet,
00:05:21like one of the strongest competitors here.
00:05:23I feel like I've been, you know,
00:05:25training for this moment.
00:05:26Anything short of a championship is a failure.
00:05:29His opponent, the number two seed, Chef Jet Tila,
00:05:32who has made it to the semifinals more than any chef
00:05:36in TOC history, but has yet to compete
00:05:39in the final battle for the belt.
00:05:42Kevin is not scared to be Kevin Lee, right?
00:05:45He cooks this thing.
00:05:46I could learn that from him
00:05:48and just kind of be proud of your food
00:05:50and do what you're best at.
00:05:51Jet is truly somebody who I admire to be.
00:05:54A great chef, a great father, a great husband,
00:05:57and just a great guy in general.
00:05:59Everybody loves Jet.
00:06:01He knows food, and he understands what it takes
00:06:04to win these things.
00:06:04I'm here to finish this chapter.
00:06:08There's no way I'm going to make it easy on Kevin.
00:06:10When we're in that arena, I mean,
00:06:12I'm absolutely there to destroy Kevin.
00:06:14I'm not there to be nice.
00:06:15I'm not there to be friends.
00:06:16You know what I mean?
00:06:16He's in my way to get that belt.
00:06:19Jet is the dragon.
00:06:21So today I have slain that dragon, Uncle Jet.
00:06:26Let's go.
00:06:27Let's go.
00:06:29Are you ready for a sensational semifinal showdown?
00:06:34Let's light this up!
00:06:37He became an executive chef in Vegas at the age of 21
00:06:41before returning to his Oklahoma birthplace
00:06:44and opened two critically acclaimed Korean-inspired steakhouses.
00:06:51He has topped multiple best chef lists in his home state
00:06:56and has won a James Beard Award semifinalist for Best Chef Southwest in 2025.
00:07:02He crushed the TOC5 qualifiers and made it to the Great Eight in TOC5 and TOC6,
00:07:10earning the nickname of the Dragon Slayer along the way.
00:07:14And this year, he's defeated Chef Joe Sasto in TOC7 quarterfinals
00:07:19with a pork collar dish that Judge Susan Fenninger said was delicious.
00:07:24The dish really hits it right in the nose.
00:07:27Give it up for the Dragon Slayer, Chef Kevin Lee!
00:07:42Oh, boy.
00:07:44Now you're a competitor that is in the Final Four.
00:07:48Did you ever think this was going to be the case?
00:07:50Never.
00:07:51It's just been an unbelievable ride.
00:07:53I just don't want it to end.
00:07:54You deserve to be here.
00:07:55Congratulations to be in the Final Four.
00:07:57Thank you, thank you.
00:07:57So happy for you.
00:07:58And talk about deserving to be here.
00:08:01He went from a tireless worker at his family's pioneering Thai market
00:08:06and restaurant
00:08:07to a celebrated chef named Culinary Ambassador of Thai Cuisine
00:08:12by the Royal Thai Council General.
00:08:16He's a renowned culinary competitor
00:08:18and currently has 16 wins on TOC.
00:08:23And his defeat of Chef Jonathan Sawyer in the quarterfinals
00:08:27with a whole Branzino dish, Judge Mei-Lynn called...
00:08:30I mean, just stellar.
00:08:32...has returned him to the Final Four for the fifth time.
00:08:38Make some noise for the Jetster, Chef Jet Keeler!
00:08:57Oh, yeah.
00:08:59Woo!
00:09:04Jet, this is your fifth time in the Final Four.
00:09:07What is different about this year?
00:09:11My mindset is totally different this year.
00:09:15I'm working with the randomizer, not against it.
00:09:18I'm here in the moment right now.
00:09:19Chefs, let's take it to the randomizer.
00:09:21Good luck.
00:09:28Once again, the randomizer will determine the mandatory details of your dish.
00:09:33The protein, the produce, the equipment, style.
00:09:36This will be the predominant color of your dish.
00:09:39Will it be orange, white, or pink?
00:09:43What?
00:09:45Wild card ingredient.
00:09:46Ostrich egg, crown melon, and fresh seaweed from Monterey Bay.
00:09:51Oh, my God.
00:09:53Best of luck to both of you.
00:09:54Let's get busy.
00:09:56Going for proteins!
00:09:57Let's go!
00:10:00Oh, man.
00:10:01Come on.
00:10:03Randa.
00:10:05What do you want to give us, Randa?
00:10:08Squab salmon elk, salmon elk, squab salmon belly.
00:10:13Oh, man.
00:10:14Oh.
00:10:14Cauliflower mushrooms.
00:10:16Oh, wow.
00:10:17Banana leaves.
00:10:19White.
00:10:21An ostrich egg.
00:10:23Goodbye.
00:10:24See you later.
00:10:28Have you guys ever opened an ostrich egg?
00:10:30No.
00:10:31Never.
00:10:32This is going to be so fun.
00:10:3345 minutes starts now.
00:10:35Good luck.
00:10:37I like this randomizer.
00:10:39Salmon belly is one of the best parts of the salmon.
00:10:41Fatty.
00:10:42Really flavorful.
00:10:43Tons of opportunity.
00:10:45Cauliflower mushrooms look like, almost like a cauliflower.
00:10:48They have a mild, nutty flavor.
00:10:50Banana leaves are used all over the world.
00:10:52Really holds in the moisture.
00:10:53White.
00:10:54Well, you think about all the things that are white.
00:10:56I mean, there's a ton of vegetables that are white.
00:10:57Sauces that are white.
00:10:59Speaking of white, they're going to get it out of the ostrich egg.
00:11:01Tastes like a chicken egg, except 24 of them.
00:11:03It's going to be quite the battle.
00:11:0545 minutes.
00:11:06Oh, Justin.
00:11:08Ay-ya-ya.
00:11:10How are you?
00:11:11I'm thinking my way through this.
00:11:13Okay.
00:11:13That's good.
00:11:15Oh, my God.
00:11:15This is a trippy one.
00:11:17I'm joined, as always, by my incredible culinary commentators,
00:11:21the Michelin-recommended chef and the food genius,
00:11:23the wild-guard chef Justin Warner,
00:11:25and the brilliant Boston restaurateur
00:11:27and the TOC3 champ herself,
00:11:30Sweet Tea, Chef Tiffany Faison.
00:11:31Now, Justin and Tiffany are shadowing the chefs
00:11:34so they can faithfully present their dishes
00:11:36to the judges during the blind tasting.
00:11:38We're also joined by our roving reporter,
00:11:40the one and only Hunter Fieri,
00:11:41who will be talking with our winners backstage,
00:11:43and the culinary scholar, Simon Majendar,
00:11:46who will discuss each randomizer challenge
00:11:48with the judges.
00:11:50Hi, Chef.
00:11:51Here we are.
00:11:52I'm going to get my rice going first.
00:11:53Okay, I hear you.
00:11:54For me to get the win from my legendary Jet Tila
00:11:57will mean the world to me.
00:12:00So, my strategy is to cook my food.
00:12:04That's what got me here,
00:12:06and I'm sticking to my plan.
00:12:08So, I'm going to make a pwede bap.
00:12:11Pwede bap is like a salmon sashimi, like bibimbap.
00:12:14Okay.
00:12:14It's like a full seafood version of it.
00:12:15Pwede bap is still a very unknown dish.
00:12:18It's got seafood sashimi.
00:12:20It's got fresh vegetables.
00:12:22It was one of my favorite dishes growing up.
00:12:26I'm making a salmon belly pwede bap
00:12:29with mushroom rice.
00:12:31I'm adding the banana leaves on top
00:12:33to really absorb a lot of the aromatics
00:12:36from the banana leaves.
00:12:37Oh, yeah.
00:12:42I think I'm going to make a white donburi.
00:12:46Japanese donburi means meal over rice.
00:12:49I keep going to omelet over rice
00:12:53because that covers the egg
00:12:55and that covers a lot of white.
00:12:57And the protein is going to be salmon.
00:12:58I think Japanese food always has
00:13:01a high perception of refinement
00:13:03and is difficult to execute well.
00:13:06So, I'm trying to show technique here against Kevin.
00:13:09I'm going to smoke some of this salmon
00:13:13in hay and banana.
00:13:15Got it.
00:13:16I take the salmon bellies.
00:13:18I run them over skewers.
00:13:19I add koji, which gives a ton of umami.
00:13:22And then I'm going to fire smoke it
00:13:24over banana leaf and hay.
00:13:26Don't do this at home.
00:13:28Hot.
00:13:28Way hot.
00:13:30To sear lightly and to penetrate with smoke.
00:13:33Did he get enough smoke?
00:13:34I mean, there's a lot of smoke there.
00:13:36And, you know, luckily there's a lot of fat,
00:13:38which is going to absorb a lot of that smoke.
00:13:40Okay, let's focus.
00:13:42Thanks for all the support, team.
00:13:43You guys are the best.
00:13:46Kevin, how's it going, man?
00:13:48Chef?
00:13:49This one sucks.
00:13:50This one sucks.
00:13:51This one really sucks.
00:13:52When you have a color drive your dish,
00:13:56that's a massive challenge to overcome.
00:13:58Anything delicious like charring or frying
00:14:01or broiling is going to make food not white.
00:14:04It's going to make it brown.
00:14:05White.
00:14:06White.
00:14:06Everything's going to be super white.
00:14:11Using the white parts of the green onion.
00:14:13White typically equals no flavor.
00:14:16So this is going to be a huge challenge.
00:14:18Who can really hit that randomizer with the white?
00:14:22It's going to win this round.
00:14:25I'm nervous for them.
00:14:26I want it for them so badly.
00:14:28I want it for both of them.
00:14:29They really deserve to be here.
00:14:31I think this is one of the hardest TOCs I've seen.
00:14:33Agreed.
00:14:34Just breathe, brother.
00:14:36Just breathe.
00:14:37You got this.
00:14:41Chef Jet, Chef Kevin, you have 30 minutes left.
00:14:4330 to go.
00:14:49My game plan is making sure this plate is all white
00:14:53from start to finish.
00:14:55One thing I know about the salmon bellies,
00:14:57if I take the skin off perfectly,
00:14:59it's going to leave a nice white flesh on that salmon.
00:15:03So I'm not going to cook the salmon for my point of buck.
00:15:06White flesh!
00:15:08Jet is a strong competitor.
00:15:10He's always going to give it his all every single round.
00:15:14But I have earned my name Dragon Slayer through TOC,
00:15:17and I believe I've lived up to my nickname to this point.
00:15:21I'm hoping I can actually finish this thing this year.
00:15:25Tonight's judging will be done in a blind tasting
00:15:28by a panel of not three, but four award-winning chefs.
00:15:31Our judges are sequestered in their trailers,
00:15:33totally unaware of who's cooking,
00:15:35so their focus will be entirely on the food itself.
00:15:38They'll score the dishes based on taste,
00:15:40use of the items on the randomizer, and presentation.
00:15:43The chef with the top score will move on to the final battle.
00:15:46For the other chef, well, this will be their final cook.
00:15:54Thank you!
00:15:5616 wins in the TOC universe makes me feel proud,
00:16:01but I've never made it to the final battle,
00:16:03and it's been heartbreaking.
00:16:05What's the plan with the rice, Chef?
00:16:06I'm going to make mushroom rice.
00:16:08Just trying to get white in here as much as possible.
00:16:11If I win this $150,000 bucks,
00:16:14part of it goes to celebrate my family
00:16:15and what they endure
00:16:17because of my work, life, and schedule.
00:16:19And the rest basically goes to charity immediately
00:16:22for first responders in the military.
00:16:24My brother's been a long-time police officer.
00:16:26My best friends are all military and first responders,
00:16:29and I always felt like I didn't do my part.
00:16:32So this is the way I serve.
00:16:34I'm a staunch supporter of this country
00:16:36and its soldiers and its first responders.
00:16:40Thank you!
00:16:43Chefs, 20 minutes, 20 to go.
00:16:46Egg time.
00:16:47Egg time.
00:16:51Woo!
00:16:52It's a big egg.
00:16:54Typically, this huayda bada is served
00:16:56with a red gochujang-based vinaigret sauce,
00:17:00called chojang.
00:17:01But today, the challenge is to make everything white.
00:17:05As I'm looking around, what is white?
00:17:07Egg whites are white.
00:17:09We got tofu that's white.
00:17:11Garlic is white.
00:17:12If I add a little vinegar in there,
00:17:14it's not gonna change the color.
00:17:16Every time I come on TOC to make Korean food,
00:17:19I feel super proud to represent my culture.
00:17:23Being an immigrant kid in America,
00:17:26I've always felt like I was a step behind.
00:17:28I've always felt like I had to do more to achieve
00:17:31the same thing as others.
00:17:33And here I am in the semi-finals.
00:17:36That grit and hard work has finally gotten me here.
00:17:41Oh, yeah.
00:17:4215 minutes remaining.
00:17:4415 to go.
00:17:47Egg go in, Chuck.
00:17:48Not yet.
00:17:49It's going in right now.
00:17:49I need ostrich egg for the omelet on top.
00:17:53These are giant.
00:17:54Oh, my God.
00:17:58I still feel the salmon is under.
00:18:01I still feel it's kind of fatty
00:18:02and it needs to cook a little bit.
00:18:04So I lay my salmon in there,
00:18:05and I really want kind of this loose, runny omelet.
00:18:0912 minutes.
00:18:14Egg-cellent.
00:18:15I want to really use this ostrich egg multiple times.
00:18:19I want it to be a little bit more meaningful.
00:18:20It'll be nice to have a nice, thick, savory meringue.
00:18:25Got a nice mouthfeel.
00:18:27I'm adding vinegar.
00:18:28I'm adding garlic.
00:18:32Egg-letts, we're going to work in a savory meringue.
00:18:35Meringue is not typical for an hueda pot,
00:18:38but we're playing a game.
00:18:40We're playing that randomizer.
00:18:43This is going to make our sauce, too.
00:18:45Okay.
00:18:46Murin, bonito, flake.
00:18:47Yup.
00:18:47I also have to make a crispy mushroom.
00:18:49I also want to use the mushroom in another way.
00:18:52Tempura water.
00:18:53I'm making tempura water,
00:18:55which is basically water and eggs,
00:18:58and once that comes together with the flour and the starch,
00:19:00it makes a really nice crispy batter for the mushrooms.
00:19:03Whites.
00:19:04Give me whites.
00:19:05Yes, exactly like that.
00:19:07I also wanted one more moment for ostrich eggs,
00:19:09so I'm going to make a sauce.
00:19:10I'm just having the banana catch that
00:19:13and cook that a little bit.
00:19:14I'm basically going to make like an aioli-style sauce
00:19:17using the cooked ostrich egg.
00:19:19And you need egg yolk to emulsify.
00:19:21So I take the egg, put it into a blender,
00:19:23add some white miso,
00:19:25and then I hit that with a little bit of yuzu kosho.
00:19:28It's coming out definitely more on the mustardy color.
00:19:32I have too high of a percentage of egg yolk,
00:19:34but it's too late to try to make this white.
00:19:38I'm always cooking for flavor, you know?
00:19:40I mean, when I'm a judge,
00:19:42dishes that win are the most delicious, no matter what.
00:19:45And that's how I cook.
00:19:47The next thing I want to make is a quick slaw.
00:19:50So I'm grabbing the white Napa cabbage.
00:19:52I'm adding white parts of the green onions.
00:19:56I'm adding white onions.
00:19:58And I know if you fry up some rice paper in the fryer,
00:20:02it'll puff up to this nice white cylinder.
00:20:04I can almost use it as a lid to sit on top
00:20:07to cover everything in white.
00:20:10It's not just about who cooks the best food.
00:20:12It's about who plays the game right.
00:20:17Four minutes, chefs. Four to go.
00:20:22I start building the dish with the mushroom rice.
00:20:27I slide on the omelet with the salmon in it.
00:20:32They're not completely white, but enough fat in it.
00:20:35Yeah.
00:20:36I put a little bit of the miso yuzu kosho sauce on,
00:20:39and then I garnish with scallion.
00:20:41And I finish topping the dish
00:20:43with those white, crispy cauliflower mushroom bits.
00:20:47This is the dish I want to eat.
00:20:48I always cook from the belly.
00:20:50Let's get two more wins.
00:20:51I'm two cooks away from winning this whole thing.
00:20:54I'm just wondering if I have enough white on the plate.
00:20:57Two minutes, chefs. Two to go.
00:21:00Two plate my huedo pa.
00:21:02I'm going to set a nice banana leaf on the plate,
00:21:05going in with the mushroom rice.
00:21:07Then we have the pickled napa cabbage
00:21:09with the salmon sashimi,
00:21:12some daikon radish that has been shredded
00:21:14with our tofu vinaigrette,
00:21:16with the savory meringue,
00:21:18and the crispy rice paper.
00:21:20Feels good.
00:21:21It's white.
00:21:22I know the flavors are there.
00:21:24I mean, it's a big moment for me.
00:21:27I need to take the swim, get to that belt.
00:21:29That will truly change my life.
00:21:32Five, four, three, two, one.
00:21:37We're done.
00:21:38Done.
00:21:44Chefs, that was a randomizer
00:21:47in a battle worthy of a semifinal.
00:21:50Back to your trailers.
00:21:51Good job.
00:21:52Chef Jeff.
00:21:53Chef Kevin.
00:21:55Bring those superstar judges in.
00:21:59I don't even know what happened out there.
00:22:01Why did you do that?
00:22:02That was a hard randomizer.
00:22:04It's not a slam dunk.
00:22:06It's just about cooking better than Kevin.
00:22:07That's what this one's about.
00:22:09It was a really, really hard randomizer.
00:22:11I just hope that I win.
00:22:13You know, I just,
00:22:14I really hope that I can move on.
00:22:16Being in final for jail
00:22:18for the fifth time is on the line.
00:22:21This was tough.
00:22:22I don't know if I should do this again.
00:22:24Ladies and gentlemen,
00:22:25our TOC judges have been waiting in their trailer
00:22:27for their first blind tasting.
00:22:29Let's meet them.
00:22:30First, acclaimed executive chef
00:22:32and winner of Top Chef Season 12,
00:22:35and TOC for champ,
00:22:38Chef Maylynn.
00:22:41Maylynn is back.
00:22:44Wow.
00:22:45She gets this style of food.
00:22:48The first ever female Iron Chef
00:22:50who has opened over 18 restaurants across the U.S.
00:22:53and around the world,
00:22:55Iron Chef Kat Cora.
00:23:01No way.
00:23:03Discerning palates, Iron Chef.
00:23:06Come on.
00:23:06Next, folks,
00:23:07one of the remarkable titans
00:23:09on Bobby's Triple Threat,
00:23:10a Top Chef winner,
00:23:11and the champion of the very first TOC,
00:23:16V-Dub Chef Brooke Williamson.
00:23:21The champ is back.
00:23:24It's nice to be judged by chefs
00:23:26that have cooked in his kitchen.
00:23:27It's gonna take you,
00:23:29along with one other judge,
00:23:30to help us find the TOC 7 champ.
00:23:33No pressure.
00:23:34No pressure.
00:23:34Joining us for the first time,
00:23:36a chef whose first restaurant was called
00:23:38The Most Important Restaurant in America
00:23:40by Bon Appetit,
00:23:41who has won six James Beard Awards
00:23:44and earned honors like GQ's Man of the Year,
00:23:47and whose restaurant retained two Michelin stars
00:23:50for an incredible 14 years.
00:23:53Ladies and gentlemen,
00:23:54an honor and a pleasure
00:23:56to welcome Shep David Chang!
00:23:59Whoa!
00:24:01Oh!
00:24:03I just made windowpuff for David Chang.
00:24:06Holy crap.
00:24:08No way.
00:24:11That is crazy.
00:24:13No way David is here.
00:24:16Wow.
00:24:18Just so honored to be here.
00:24:23He is my idol,
00:24:25and he is here eating my food.
00:24:27I have to get to the next round.
00:24:30This has been a tough night, folks,
00:24:31I'll tell you already.
00:24:32The randomizer determined
00:24:33the chefs had to make salmon belly,
00:24:37cauliflower mushrooms,
00:24:38the equipment that needed to be employed
00:24:41was banana leaves,
00:24:42the style of the dish was white,
00:24:45and the wild card ingredient
00:24:47was ostrich egg.
00:24:49And here to tell you about
00:24:50the first chef's dish,
00:24:51Chef Tiffany Faison.
00:24:56This chef would like you to mix everything up
00:24:58as you eat.
00:24:59This is way the bomb.
00:25:01This is a summer-style Korean salmon sashimi.
00:25:03A sushi-style rice was constructed
00:25:05by cooking out the rice with banana leaf.
00:25:08The white sauce on top of your rice and your fish
00:25:10is constructed of lightly cooked ostrich egg,
00:25:13the white only.
00:25:14The savory meringue was whipped
00:25:15with the ostrich egg whites.
00:25:17Then you have a white julienne of daikon.
00:25:19Rice paper then finishes the dish
00:25:21to add a little bit of crunch.
00:25:24Very interesting.
00:25:26I think this is a really delicious dish.
00:25:30Yes.
00:25:31I think the salmon belly is very tender.
00:25:34I know how hard it is to cook with an ostrich egg.
00:25:36I did that in Iron Chef.
00:25:37So I like the fact that they whipped it
00:25:39and made a meringue out of it.
00:25:41I think it's nice and light on top.
00:25:43I'll take it.
00:25:44There's so many smart technique-forward moves
00:25:47on this plate.
00:25:48The meringue itself has so much flavor.
00:25:51The banana leaf, I don't taste it a whole lot.
00:25:53I definitely see it.
00:25:55Randomizer-wise, I would say that
00:25:57that's the weakest point.
00:25:59I really love the textural components
00:26:01that really just amp up this dish.
00:26:04You obviously see white.
00:26:06There's white throughout.
00:26:07I mean, just texture alone.
00:26:09The fried Krispies as well as the fried rice paper
00:26:11I think really made this dish a star.
00:26:16Good gameplay.
00:26:18Well, huedo pap is one of my favorite dishes
00:26:21in Korean cuisine.
00:26:22My mom loved eating it.
00:26:26This is not the traditional version,
00:26:28but that's why we're here, to reinterpret
00:26:30and to sort of express oneself.
00:26:32And I think it was a bold take,
00:26:34but it is very, very flavorful.
00:26:38The leaf, it was harder to taste,
00:26:40but I think it was a dish that showcased
00:26:43the chef's ability to have a lot of technique
00:26:46and culinary knowledge,
00:26:47and that was on full display here.
00:26:49Fantastic.
00:26:50Thank you very much, judges.
00:26:51Your scorecards are in front of you.
00:26:53You have 50 points available in the taste,
00:26:5640 points in the use of the randomizer,
00:26:58and 10 points for the plating.
00:27:00I mean, David Chang is literally
00:27:03one of the reasons I started cooking.
00:27:06Probably the coolest moment of my TLC career,
00:27:10David Chang eating my food.
00:27:11This is outrunning just Kevin
00:27:15to get to the finale.
00:27:17All right, judges, here to present
00:27:18the second dish, the wild card,
00:27:20Chef Justin Warner.
00:27:21This is a sake harasu, or salmon belly
00:27:24and cauliflower mushroom donburi.
00:27:26So the salmon belly was skewered
00:27:28and smoked over the banana leaf.
00:27:30From there, the salmon belly was placed
00:27:33in the final cooking of ostrich egg omelet.
00:27:36For the cauliflower mushroom,
00:27:38these were chopped, seasoned with koji,
00:27:39and then sauteed with butter,
00:27:41just to get a little color, but retain some
00:27:43of their whiteness.
00:27:44In addition, you'll find some as the tempura crunch.
00:27:47They're eating, keep eating, keep eating.
00:27:51This was, uh, this is nerve-wracking.
00:27:53Another incredibly delicious dish.
00:27:56The salmon belly here has been sliced
00:27:59slightly thinner and warmed by the hot rice,
00:28:02and so I'm actually able to break it up
00:28:04and as it melts and mix it in, which I really like.
00:28:07I like how the mushrooms were treated
00:28:10in a couple of different ways.
00:28:11I think that this is a bowl of food
00:28:13that I want to dig into and sit by myself with.
00:28:17Yes, yes, more positive.
00:28:19This is a feeling word.
00:28:21This is definitely a craveable bowl of food.
00:28:25Yes, it's a feeling word.
00:28:27It doesn't read as white as the first dish,
00:28:30but that's because the whole ostrich egg was used.
00:28:33I think this is a delicious dish overall.
00:28:37You know, it's got a lot of great elements.
00:28:39It's got smoke. It's got crispiness.
00:28:40It's got texture.
00:28:41They're still eating. They're still eating.
00:28:43But gameplay is white,
00:28:45and I don't think they hit that mark.
00:28:47Mm-hmm. Gameplay is white.
00:28:50But otherwise, the flavor overall is delicious.
00:28:53Absolutely delicious.
00:28:55This is gonna be a close one.
00:28:57This is hard. This is really hard,
00:28:58because on one hand, it is delicious.
00:29:00I think on the white palette, as we've mentioned,
00:29:03there were choices that could have been made
00:29:06to reinforce that.
00:29:08I think they could have just done egg whites.
00:29:11But again, like, that doesn't mean that it's not delicious.
00:29:13It's a very delicious dish.
00:29:15Wow. 50 points again available in taste,
00:29:1940 points in the use of the randomizer,
00:29:21and 10 for the plating.
00:29:23It was hard to not make the most delicious food,
00:29:29you know?
00:29:29Sacrifice that richness to stay with egg whites,
00:29:33and I can see that being the thing that sends me home.
00:29:37Kossa.
00:29:39Kossa.
00:29:40I mean...
00:29:42Wow.
00:29:43Let's bring our chefs out.
00:29:45Chef Jet Kila!
00:29:47Chef Kevin Lee!
00:29:56Chefs, what a pleasure.
00:29:58For the first semifinal battle,
00:30:01here are the scores.
00:30:0383 to 81.
00:30:05Wow.
00:30:07Ladies and gentlemen,
00:30:08the winner of the first semifinal battle
00:30:10between Chef Jet Kila and Chef Kevin Lee is...
00:30:26Chef Kevin Lee!
00:30:30Chef Kevin Lee!
00:30:33Congratulations!
00:30:36Well played, Kevin.
00:30:37Good job.
00:30:38Thank you, Kevin.
00:30:39Good job, Kevin.
00:30:42She's five, Kevin Lee.
00:30:44I want to say really quickly, thank you, guys.
00:30:47I hear you when I'm here.
00:30:48I won't quit if you won't quit.
00:30:50Thank you, Ne'Cruij.
00:30:52There you have it!
00:30:52The Jetsger, Chef Jettila.
00:30:55Thanks, guys. We'll see you later.
00:30:56Thank you, everybody.
00:31:03Oh.
00:31:05It hurts, but, you know, Kevin played a great game.
00:31:10I'll never quit, but, you know,
00:31:14dumping out every time in this round is always tough.
00:31:20But, you know what? I own it.
00:31:21I did it to myself.
00:31:23Could have played the game better.
00:31:24I take full responsibility.
00:31:26So I'm going to lick my wounds.
00:31:28I'm going to go think about it.
00:31:30I'm going to rest, get some therapy,
00:31:32and I'll come back next year.
00:31:37You have created the Dragonslayer.
00:31:40You have lived up to the Dragonslayer.
00:31:44And Chef Kevin Lee,
00:31:46you are in the finals of TOC 7.
00:31:50Congratulations.
00:31:57One win away from the championship.
00:32:01Or more.
00:32:02Standing between you and that opportunity
00:32:06are two chefs.
00:32:08Chef Fultaggio
00:32:10or Chef Gilbert.
00:32:11They're both killers.
00:32:12I don't know who it's going to be,
00:32:13but I'll tell you what we do know right now.
00:32:15You're in the finals, my friend.
00:32:16You're in the finals.
00:32:17Let's go!
00:32:18In the finals!
00:32:19Ladies and gentlemen, the Dragonslayer,
00:32:22Chef Kevin Lee.
00:32:23We will see you later tonight.
00:32:24Congratulations.
00:32:25Wow!
00:32:26Wow!
00:32:29Let's go!
00:32:33Oh, my gosh.
00:32:35I just beat Uncle Jack.
00:32:37Congratulations.
00:32:38What's going through your head right now?
00:32:39I'm in the finale.
00:32:40Dude, you're in the finale.
00:32:41You know, I've had a lot of big wins in this arena.
00:32:43You have.
00:32:44But this one feels special.
00:32:45Money on the line, belt on the line,
00:32:48you know, the ring on the line.
00:32:49One more battle to go.
00:32:50One more battle to go.
00:32:51You ready?
00:32:51Absolutely.
00:32:52Congratulations, brother.
00:32:53So let's talk about these dishes.
00:32:56I think one felt like you were eating
00:32:57at a fine dining restaurant.
00:32:59I thought it was a beautiful dish.
00:33:00So let's turn to the next dish.
00:33:03The stakes are super high.
00:33:04We're at the semifinal now.
00:33:06And I just think the chef missed the mark
00:33:07on the white style.
00:33:09Not using that full ostrich egg
00:33:11and just using the white part,
00:33:13you know, I think that in itself
00:33:15would have made a huge difference
00:33:17in that final dish.
00:33:19You ready to do this?
00:33:21I know you're just like me
00:33:23on the edge of your seat
00:33:24waiting to meet the other two contenders
00:33:27that are going for the crown.
00:33:28We have the number eight seed chef,
00:33:30Kenny Gilbert,
00:33:31the only TOC qualifier winner
00:33:33to ever make it to the final four.
00:33:36This has been a dream come true
00:33:38to make it through all these cooks
00:33:39from qualifiers
00:33:41and round one, two, and three
00:33:43to make it here.
00:33:44I'm just a ball of energy and nerves
00:33:46and I'm super pumped to cook.
00:33:48His opponent is the number three seed
00:33:50chef Brian Votaggio
00:33:51who is back after his TOC
00:33:53all-star Christmas team victory
00:33:55with his brother Michael.
00:33:56I feel good.
00:33:57I still keep some nervous energy,
00:34:00of course, going into these cooks
00:34:01to remind myself what's at stake.
00:34:03I've never had my own individual win.
00:34:05I have what it takes to do it.
00:34:07I know that whatever Brian cooks,
00:34:10he's going to be very smart.
00:34:11My goal is to get as many points
00:34:14as I possibly can
00:34:15and do everything right.
00:34:16I know Kenny is an incredible cook,
00:34:18you know, so I know
00:34:19this is going to be a big battle.
00:34:20Here he is from the play-ins
00:34:22all the way to the final four.
00:34:23Are you ready?
00:34:24I'm ready.
00:34:24Okay, let's do this.
00:34:25All right, chef.
00:34:26You ready to battle?
00:34:26Yep.
00:34:27No longer going to be the runner-up.
00:34:28This is my year.
00:34:29I'm ready to go.
00:34:30Are you ready to meet the contenders?
00:34:33So let's light this up.
00:34:39His dad gave him his own outdoor grill
00:34:42at the age of seven
00:34:42and he was cooking the family's
00:34:44Thanksgiving dinner from scratch
00:34:46by the time he was 11.
00:34:47He went on to serve as executive chef
00:34:49at some of the most prestigious resorts
00:34:51in America and the Caribbean.
00:34:53He is cooked for the Sports Illustrated
00:34:55Super Bowl party, the G8 Summit, and Oprah.
00:34:59He entered the tournament
00:35:00with a qualifier's win,
00:35:02took down top-seeded culinary icon,
00:35:05Aaron Sanchez, in the first round
00:35:07and earned the highest score
00:35:09of the second round with a 91.
00:35:12And in the quarterfinals,
00:35:14he out-cooked Iron Chef Stephanie Izard
00:35:16with a whole duck dish
00:35:17that Judge Brooke Williamson said.
00:35:19Delicious broth.
00:35:20The excitement that I'm feeling.
00:35:22There's so much flavor here.
00:35:23Give a big welcome
00:35:24to the beast of the kitchen,
00:35:26Chef Kenny Gilbert!
00:35:37How does it feel, Chef,
00:35:39to be the only qualifier
00:35:42in the history of TOC
00:35:43that has ever made it
00:35:45to the final four?
00:35:47It feels amazing.
00:35:49You know, it's just validation
00:35:50that all the things I've been doing
00:35:52over the last 35-plus years
00:35:53in this business
00:35:54is coming to light.
00:35:56Well done, Chef.
00:35:57Welcome to the semifinals.
00:35:59Your opponent...
00:36:03He was mentored
00:36:04by the legendary Charlie Palmer
00:36:05and cut his teeth
00:36:06in Michelin-starred kitchen.
00:36:08He's a two-time
00:36:10James Beard Award nominee
00:36:12and a three-time Top Chef finalist.
00:36:15And he's on a tear in TOC7,
00:36:18taking down James Beard nominee
00:36:20Dan Jacobs
00:36:21in a tough second-round battle
00:36:22with a dish that Hubert Keller called...
00:36:25Perfectly executed
00:36:26Outscoring culinary warrior
00:36:29Shirley Chung
00:36:29in the quarterfinals
00:36:30with a dish judges called...
00:36:32Just wow!
00:36:34The TOC Christmas champ,
00:36:37the Volt of the East,
00:36:38Chef Brian Voltaggio!
00:36:52You've had one of the most unique runs
00:36:54in TOC,
00:36:56unsuccessful in the first few attempts.
00:36:58Come back with your brother
00:37:00into Christmas holiday,
00:37:02have a gigantic win
00:37:03with a score of 98.
00:37:04This is long overdue
00:37:05to get to this point right now
00:37:06where I got a chance to move on
00:37:08to hopefully get my first victory.
00:37:10I'm locked in.
00:37:11Gentlemen,
00:37:11one of you two
00:37:12will be going to the finals
00:37:13of TOC7.
00:37:14And chefs,
00:37:16to the randomizer!
00:37:16Let's go!
00:37:20There we go.
00:37:23Gentlemen,
00:37:24let's get after it.
00:37:25Here we go!
00:37:25Going for protein!
00:37:35Swab chicken livers!
00:37:38Okay.
00:37:39Chicken livers and...
00:37:41Kohlrabi!
00:37:43Spetzal maker,
00:37:45pink crown melon.
00:37:47All right.
00:37:4945 minutes on the clock, chefs.
00:37:51All I have to offer you is...
00:37:53Good luck.
00:37:54Go!
00:37:59Chicken livers.
00:38:00Less gamey than, like,
00:38:01beef liver.
00:38:02Kohlrabi is a cruciferous vegetable,
00:38:04and it's a little peppery,
00:38:06kind of like broccoli.
00:38:07Spetzal maker,
00:38:08use it to shred
00:38:09or grate something through it.
00:38:11Pink's perfect for having,
00:38:12one, the kohlrabi
00:38:13can take on a color,
00:38:14so they can infuse that
00:38:16with maybe a little beet juice
00:38:17or something to make it pink.
00:38:18The crown melon,
00:38:19take your favorite honeydew melon
00:38:21you've ever had,
00:38:22times 10.
00:38:23One grows per plant.
00:38:24I think this is
00:38:25a really good randomizer.
00:38:26The style is pink.
00:38:27I just want to make sure
00:38:28that it doesn't look like
00:38:29it is through pink on a plate.
00:38:30Like, I want it still
00:38:31to make sense
00:38:32as you're eating through it.
00:38:34So I'm thinking about doing,
00:38:35like, a chicken fried chicken liver.
00:38:37I'm going to use kohlrabi
00:38:39and also the melon
00:38:41to make a pickle
00:38:42and a yogurt sauce
00:38:43made with kohlrabi tops
00:38:44and obviously very pink spetzal.
00:38:47So I start soaking
00:38:48the chicken livers
00:38:49in pink salt and buttermilk.
00:38:50I'm only going to be
00:38:51using pink salt today.
00:38:53I'll see you.
00:38:54So I'm finding these
00:38:55nice, plump chicken livers.
00:38:56I'm going to dredge them
00:38:57in flour,
00:38:58go into the egg wash,
00:38:58and then this corn cereal mixture.
00:39:01I know to beat Kenny,
00:39:03I have to make sure
00:39:04that everything I'm doing
00:39:04on my plate
00:39:05is very intentional.
00:39:07That's the only way
00:39:08I'm going to be able
00:39:08to beat him.
00:39:09I mean,
00:39:09this is my only chance
00:39:11to get in the finale
00:39:11to be able to go
00:39:12against Kevin Lee.
00:39:14I've never competed
00:39:15against Brian before.
00:39:16I've watched him compete.
00:39:18He's a dog.
00:39:19His flavors,
00:39:20his technique
00:39:21are second to none.
00:39:23But I'm going to leave
00:39:23it all in the arena
00:39:24and make it to the finals.
00:39:26What's the plan, Chef?
00:39:28Szechuan-flavored
00:39:30crispy chicken livers.
00:39:31That's going to go
00:39:32on a base of a kohlrabi puree
00:39:35that's going to be infused
00:39:36with some of the crown melon,
00:39:39sauteed, spatzled,
00:39:39and a Szechuan peppercorn sauce.
00:39:44This should do
00:39:45a little Szechuan rub.
00:39:46When you look at this dish,
00:39:47it should be scream pink.
00:39:49So I'm going to use
00:39:50this beet puree juice
00:39:52for my foundation
00:39:53to make all these
00:39:54other ingredients pink.
00:39:55Special in kohlrabi, Chef?
00:39:56Yes.
00:39:57I grated the kohlrabi.
00:39:59I added him to the blender
00:40:01with my beet puree
00:40:02so that I can add
00:40:04those flavors
00:40:04into the flour
00:40:06to make my dough.
00:40:10Chef, I think I know
00:40:11the answer to this.
00:40:12Did you see this coming
00:40:1311 weeks ago
00:40:14when you were in the qualifiers?
00:40:15I was planning on it.
00:40:16I mean, the goal was
00:40:17I didn't come out here
00:40:18to play games.
00:40:19I was here to win.
00:40:21I've gone through a lot
00:40:22throughout my lifetime.
00:40:24I lost my first wife
00:40:25and I was like 21 years old.
00:40:27I was raising my daughter.
00:40:29She grew up with me
00:40:30in the business
00:40:30and I'm there
00:40:3110, 12 hours a day
00:40:32and at one point
00:40:33you know, having nannies
00:40:34and I know
00:40:35when she looks at this
00:40:36she'll be able to talk
00:40:37about how proud she is
00:40:39of me
00:40:40and understanding
00:40:41what I did.
00:40:42I think it'll resonate
00:40:42with her now.
00:40:43So for me to be here
00:40:45is absolutely amazing
00:40:46and I'm here to take it all.
00:40:51Chef Kenny,
00:40:51Chef Brian,
00:40:5230 minutes, 30 to go.
00:40:55I'm going to have pink hands
00:40:56by the time I'm done too.
00:40:58Easiest way to use
00:40:58a special maker
00:40:59is to use it what it's for.
00:41:01Make spetzel.
00:41:01In this case,
00:41:02I knew I could make
00:41:03a pink spetzel
00:41:04if I used beet juice.
00:41:05Make a mess today.
00:41:07Because beet juice
00:41:07going into buttermilk
00:41:09which is what we typically
00:41:09use to make our spetzel,
00:41:11it's pink right in the bowl.
00:41:13And so to use
00:41:14the spetzel maker
00:41:15you have to make sure
00:41:16the dough is like thick enough
00:41:17that you can actually
00:41:17run the grater
00:41:18over the boiling water
00:41:19to make a spetzel.
00:41:21Someday he'll tell
00:41:22our grandkids.
00:41:23I made pink spetzel.
00:41:25Yes, one day
00:41:25I will tell my grandkids
00:41:26I take that.
00:41:27I want to win this money
00:41:28because it could do
00:41:29a lot of things for us.
00:41:30I mean, not only
00:41:30for my family,
00:41:31but also I work
00:41:32with No Kid Hungry
00:41:32so it would be able
00:41:33to change other people's lives.
00:41:34You know,
00:41:35but for us personally,
00:41:36I want to be able
00:41:37to spend, you know,
00:41:38a really great long vacation
00:41:41where it's just my family
00:41:42before they just get to,
00:41:44you know,
00:41:44before they don't want
00:41:44to hang out with me anymore.
00:41:46You know what I mean?
00:41:47You guys make me
00:41:47do weird stuff here.
00:41:5025 minutes to go, chefs.
00:41:5225.
00:41:54What's the plan here?
00:41:56So I'm doing my little
00:41:56buttermilk egg batter.
00:41:58Szechuan marinade.
00:41:59It's very, very important
00:42:00to marinate the chicken levers
00:42:01to kind of take away
00:42:02from some of that funk.
00:42:04Chicken liver functions
00:42:05the same as our liver.
00:42:07It functions as almost
00:42:07like the filter.
00:42:08They have a pretty
00:42:09predictable flavor,
00:42:10and that is of iron.
00:42:12When I think about Szechuan,
00:42:14I think about the time
00:42:14that I was working
00:42:15in the restaurant
00:42:16at the Ritz-Carlton, Osaka.
00:42:17Working in that kitchen,
00:42:19I learned a lot
00:42:20about the culture
00:42:21and the cuisine.
00:42:22I'm here to take
00:42:23all my experience
00:42:24over the last 35-plus years
00:42:25of cooking at a high level
00:42:27and make it all shine today
00:42:28to make it to the finals.
00:42:31Normally, you would pickle
00:42:32the rind, right?
00:42:33So next, I'm going to make
00:42:35a really quick pickle
00:42:36using dill and the melon
00:42:38and turn it pink somehow.
00:42:40So I'm going to add
00:42:41rice wine vinegar.
00:42:42I'm going to make
00:42:42hibiscus tea,
00:42:43which is really high in acid.
00:42:44And I'll be able
00:42:45to pour that over the melon
00:42:46and tint the melon's color.
00:42:48It's good.
00:42:49Kind of dill pickle flavors
00:42:50maybe in there.
00:42:51I think it compliments
00:42:53German spitzle.
00:42:56Kohlrabi is going
00:42:56to be super important
00:42:57to like feature in this dish.
00:42:58And I use it
00:42:59in three different ways.
00:43:00Pickle the kohlrabi
00:43:01and the beet juice.
00:43:02It's going to be
00:43:02two different pickles.
00:43:04Beets are red.
00:43:05Kohlrabi is white.
00:43:06Red plus white.
00:43:07Pink.
00:43:10But I'm also going
00:43:11to make a soubise.
00:43:13Soubise is a classic
00:43:14French onion sauce.
00:43:15It's typically stewed down
00:43:16with butter and cream,
00:43:17pureed smooth.
00:43:18This is the kohlrabi onion.
00:43:19Red onion,
00:43:21kohlrabi,
00:43:22the melon.
00:43:24And then I know
00:43:25I can blanch
00:43:26the kohlrabi leaves
00:43:27and puree that
00:43:28really smooth.
00:43:29Those are the kohlrabi tops.
00:43:30Kohlrabi tops.
00:43:31Nice play.
00:43:32I like that.
00:43:33But I want to add
00:43:34something like yogurt.
00:43:35Something that has
00:43:35like a dairy component
00:43:36to the dish
00:43:37that adds a little bit
00:43:37of richness,
00:43:38another pop of acid.
00:43:40The time is going
00:43:41really in my favor.
00:43:42I feel like I'm running
00:43:43a marathon.
00:43:44Like, it's working.
00:43:45You know,
00:43:45there's no sprints here.
00:43:46And I feel like
00:43:47it's something I've trained
00:43:48for, so I'm ready for it.
00:43:51Ten minutes, chefs.
00:43:52You have ten left.
00:43:53Next step,
00:43:54I'm going to start working
00:43:55on my pink kohlrabi puree.
00:43:58The kohlrabi crown melon puree.
00:44:01I'm going to put some
00:44:02of this melon in there
00:44:02to sweeten it up.
00:44:03I want the sweetness
00:44:04to kind of come through
00:44:05to offset some of
00:44:07the earthiness
00:44:07from the kohlrabi.
00:44:09Now, what are we doing?
00:44:11Making the Szechuan sauce.
00:44:13So I'm taking some
00:44:15of the Szechuan spices,
00:44:18some fish sauce,
00:44:20oyster sauce,
00:44:21hoisin,
00:44:22black bean paste.
00:44:23Chili crisp?
00:44:24Chili crisp.
00:44:25Do a little black garlic
00:44:26as well.
00:44:27To win the entire title
00:44:29here,
00:44:30coming up from qualifiers,
00:44:32that will be
00:44:33the ultimate bragging rights.
00:44:35My goal is to cement
00:44:37my legacy here.
00:44:38I want my kids
00:44:39and my grandkids
00:44:40to be able to say,
00:44:41wow, that's Papa.
00:44:42Look at how hard he's working.
00:44:44That legacy means
00:44:45the world to me.
00:44:47Feeling it?
00:44:48Yes.
00:44:49Five minutes,
00:44:50five to go.
00:44:51They better get busy.
00:44:55So the first thing
00:44:55I'm going to do
00:44:56is put down the soubis
00:44:57all over the plate.
00:44:58I want there to be
00:44:58pink, pink, pink,
00:44:59all over the dish.
00:45:02Then I'm going to put
00:45:03in the kohlrabi yogurt.
00:45:04I think it's really
00:45:05important that there's
00:45:06contrast in colors
00:45:07so it really makes
00:45:08the pink pop.
00:45:11Then I put a really
00:45:12nice portion
00:45:13of the beet spetzal
00:45:14right in the center,
00:45:15chicken liver on top,
00:45:16and then the pickles.
00:45:17And that's it.
00:45:19I feel like in the last
00:45:20two cooks,
00:45:21I wasn't really careful
00:45:22with my plating.
00:45:22I want to make sure
00:45:23this plate looks beautiful
00:45:24because it's going to
00:45:25get me those 10 points.
00:45:26I'm extremely proud
00:45:27of what I've done
00:45:28in this cook.
00:45:29There is nothing,
00:45:30nothing I would take
00:45:31off of that plate.
00:45:32I feel really confident
00:45:34in going into this judging.
00:45:3790 seconds, chefs.
00:45:3990 seconds.
00:45:42So the first thing
00:45:43I put down
00:45:44is my kohlrabi beet puree.
00:45:46Then I put down
00:45:48my sauteed pink spatzel
00:45:49and the greens,
00:45:51sauteed in butter.
00:45:53Then I went ahead
00:45:54and topped it
00:45:55with my fried chicken liver.
00:45:56Then I drizzled
00:45:58my Szechuan peppercorn sauce.
00:46:00Then I went ahead
00:46:01and put my torch
00:46:02crown melon pieces.
00:46:03This is going to balance
00:46:04out the spice.
00:46:05And then I took
00:46:06my candy striped beets
00:46:08and put that on top
00:46:09as like a lid.
00:46:11I'm so happy
00:46:12with my dish.
00:46:12I want to be known
00:46:13as the best.
00:46:14I want the respect
00:46:15from my peers.
00:46:16My goal is to get
00:46:16to the finals.
00:46:17I'm going to go ahead
00:46:17and take care of business.
00:46:19Five, four, three, two, one.
00:46:23We're done.
00:46:25That ends
00:46:26the semifinals, folks.
00:46:30Gentlemen,
00:46:30that was a beautiful,
00:46:32beautiful cook.
00:46:33Thank you so much.
00:46:35Great job.
00:46:39That was my best cook.
00:46:43Let's go.
00:46:44Let's go.
00:46:45Kenny's a beast,
00:46:46literally.
00:46:47We all know that.
00:46:48But I feel good
00:46:49about what I put together
00:46:50with what the randomizer dealt.
00:46:51I feel very proud
00:46:53about my dish.
00:46:55There's nothing else
00:46:55I can do.
00:46:59That challenge was,
00:47:00it was a challenge.
00:47:02You know,
00:47:02you got to use
00:47:02all your senses.
00:47:03You got to think
00:47:04about the components
00:47:05on the plate.
00:47:05It was a hard randomizer.
00:47:07Yeah, it was really hard.
00:47:08Yeah, I was shocked
00:47:09when I saw it.
00:47:10Very happy about
00:47:11what I did.
00:47:12I'm going to hit
00:47:12high marks
00:47:13in the presentation.
00:47:13I feel good about
00:47:14what I left in that kitchen.
00:47:16It looks like
00:47:17Kenny does too.
00:47:18Ladies and gentlemen,
00:47:19let's welcome back
00:47:19our judges,
00:47:20TOC4 champ,
00:47:22May Lynn.
00:47:22Oh, well.
00:47:23Come on, May May.
00:47:25Iron Chef,
00:47:26Kat Cora.
00:47:28She's tough.
00:47:29TOC1 champ,
00:47:30Brooke Williamson.
00:47:31And Brooke and May,
00:47:32I know very well.
00:47:34They know this kitchen
00:47:35more than any of us.
00:47:37And six times,
00:47:38James Beard award winner,
00:47:39Chef David Chang.
00:47:41Oh.
00:47:42Oh, ho, ho, ho.
00:47:43I'm an incredible cook,
00:47:44amazing palate.
00:47:45Let's go.
00:47:46The anticipation
00:47:47is killing me right now.
00:47:48I really want the judges
00:47:49to try the food,
00:47:50and I really want to
00:47:51find out what's going on.
00:47:52Judges, tonight for this
00:47:53second semifinal battle,
00:47:55the randomizer served up
00:47:56chicken livers,
00:47:58kohlrabi,
00:47:58the spezzel maker,
00:48:00pink.
00:48:01The wild card ingredient
00:48:02was crown melon.
00:48:04Justin Warner.
00:48:05Judges,
00:48:05you will notice
00:48:06some flavors of Sichuan.
00:48:08The chicken livers
00:48:10were fried.
00:48:10A sauce was crafted
00:48:12of black garlic,
00:48:13oyster sauce,
00:48:14orange juice,
00:48:15blended with some chili crisp.
00:48:16And you'll see that
00:48:18crowning the chicken livers.
00:48:20The kohlrabi was pureed
00:48:21with crown melon.
00:48:22You'll find that puree
00:48:23at the bottom.
00:48:24The spezzel maker
00:48:25was employed to make spezzel.
00:48:26The crown melon
00:48:27has been used
00:48:28to crown the dish.
00:48:32Let's go.
00:48:33Let's go.
00:48:34I think it's a really good dish.
00:48:36It is hitting spice for me.
00:48:38It's hitting the crispness
00:48:39and texture for me.
00:48:41They use the spezzel maker
00:48:42in a great way,
00:48:43making a beet spezzel.
00:48:44And I love that melon.
00:48:46So I think the chef
00:48:47did a great job.
00:48:48Thank you, chef.
00:48:49There's a lot
00:48:50of different ingredients
00:48:51in here that you wouldn't
00:48:53necessarily put together.
00:48:54But I think that this chef
00:48:55put this together
00:48:56really expertly.
00:48:57No.
00:48:58The flavors of that glaze
00:49:00over the fried chicken livers
00:49:01is delicious.
00:49:03It's literally an umami bomb.
00:49:05Yes!
00:49:06Let's go!
00:49:07I like the usage
00:49:08of the kohlrabi tops in there.
00:49:10I think that kohlrabi
00:49:11is such an underutilized vegetable.
00:49:13These chicken livers
00:49:14are beautifully fried.
00:49:15They're slightly overcooked
00:49:17on my plate,
00:49:18so I feel like they've gotten
00:49:19a little bit mealy
00:49:19in the center.
00:49:20Let me start off by saying
00:49:22sometimes too much
00:49:23is too much.
00:49:25This is something where,
00:49:27weirdly,
00:49:28everything's balanced.
00:49:29Awesome.
00:49:30Everything is very flavorful,
00:49:32including the pickled beets.
00:49:33Everything was intentional.
00:49:35The nitpicking bits,
00:49:36to me,
00:49:37were the knife cuts
00:49:38a little too rustico.
00:49:40But overall,
00:49:42this is one of the crazier dishes
00:49:43I've ever had.
00:49:44It worked.
00:49:44Thank you, chef.
00:49:4550 points available
00:49:47for the taste,
00:49:4840 points for the use
00:49:49of the randomizer,
00:49:50and 10 in plating.
00:49:52I left it all on the arena.
00:49:54Tenny did a great job.
00:49:55All right, judges,
00:49:56here to present the second dish
00:49:58is our TOC champ,
00:49:59Tiffany Faison.
00:50:02Judges,
00:50:03in front of you
00:50:04is chicken fried chicken livers
00:50:06with pink spetzel,
00:50:08kohlrabi leaf yogurt sauce,
00:50:09and crown melon
00:50:11and kohlrabi soubise.
00:50:13Finally,
00:50:13a pickling liquid
00:50:14of hibiscus tea
00:50:14and red wine vinegar
00:50:16were constructed
00:50:17to create the
00:50:18crown melon rind pickle
00:50:19and julienne of kohlrabi
00:50:21that was also dressed with dill.
00:50:27This dish is insane.
00:50:29Hell yes.
00:50:31Yes!
00:50:32It's spectacular.
00:50:34The way that the crown melon
00:50:35was treated in that pickle
00:50:36balanced this entire dish.
00:50:39The seasoning on the chicken liver
00:50:42is slightly over
00:50:44if I'm going to nitpick
00:50:46on this dish.
00:50:47I have to say
00:50:48this is one of the most
00:50:49thoughtful, finessed,
00:50:51refined dishes
00:50:52that I've seen
00:50:53on TOC.
00:50:55Holy
00:50:57I'm finding really
00:50:59nothing
00:51:00bad to say about this.
00:51:02Ugh.
00:51:03Because the chicken liver
00:51:04has so much fat,
00:51:06you need that acidity
00:51:08that you get from the pickles
00:51:09to balance it all out.
00:51:10I don't understand
00:51:11how this got done
00:51:12in the amount of time.
00:51:14This is really shocking
00:51:15to me.
00:51:16Spetzel,
00:51:17delicious.
00:51:18Both chefs did that.
00:51:19I think I like this spetzel
00:51:21just a touch more
00:51:22only because it's got
00:51:23a nice little mouthfeel to it.
00:51:25Thank you, Kat.
00:51:27All right, judges,
00:51:27thank you very much.
00:51:2950 points available in taste,
00:51:3140 points in the use
00:51:32of the randomizer,
00:51:33and 10 in plating.
00:51:34To remind you,
00:51:35this is for the final spot
00:51:36in the finale.
00:51:37I've never felt better.
00:51:39Win or lose,
00:51:40those comments,
00:51:41I can go home on.
00:51:42You know,
00:51:42I knew Brian was gonna bring it.
00:51:44You know,
00:51:44he's gonna take it
00:51:45to a whole nother level.
00:51:47I'm very proud of my cook.
00:51:48I can tell it's close.
00:51:49Probably gonna both score
00:51:51pretty high.
00:51:52And I'll tell you one thing,
00:51:53if I get through this one,
00:51:56I'm not gonna be runner-up.
00:51:57That ain't happening.
00:51:58Ladies and gentlemen,
00:51:59that was an exciting
00:52:00second round
00:52:01of the semifinals.
00:52:02Let's bring these two
00:52:03competitors back in.
00:52:04Chef Kenny Gilbert!
00:52:07Chef Brian Bocazio!
00:52:15Very, very high scores.
00:52:17One chef scored an 88.
00:52:24The other chef a 94.
00:52:28Ladies and gentlemen,
00:52:30the winner of the
00:52:30semifinal battle
00:52:31between Chef Brian Bocazio
00:52:33and Chef Kenny Gilbert is...
00:52:41Ladies and gentlemen,
00:52:43the winner is...
00:52:45Brian Bocazio!
00:52:47Brian Bocazio!
00:52:49Wow!
00:52:56Chef Kenny...
00:52:58This meteoric rise
00:53:00you have had
00:53:00in TOC 7
00:53:01has been unbelievable.
00:53:05No, I'm very honored.
00:53:06I knew it was gonna be
00:53:07a tough battle.
00:53:08And I'm very proud
00:53:08of my score.
00:53:09Yeah.
00:53:09What can I do?
00:53:11Kenny Gilbert!
00:53:17I knew it was gonna take
00:53:20damn there perfection.
00:53:22And I felt very good
00:53:23about everything that I did.
00:53:24So I'm very grateful
00:53:25for the opportunity.
00:53:27Congratulations!
00:53:31Let's take a look, Chef.
00:53:32I've never seen my name
00:53:33so many times
00:53:34on that board show.
00:53:35Now, ladies and gentlemen,
00:53:38Brian Bocazio
00:53:39is in the finals
00:53:41going head-to-head
00:53:43for the championship
00:53:44with Kevin Lee.
00:53:50Wow.
00:53:51Coming for you, Brian.
00:53:53I'll tell you what.
00:53:54You need a moment
00:53:55to relax
00:53:55and to take a break
00:53:57because coming up,
00:53:58this is going to be
00:53:59a battle
00:54:00we will never forget.
00:54:01Big semi-final win!
00:54:03The Bolt of the East!
00:54:05Brian Bocazio!
00:54:07Woo!
00:54:10A 94?
00:54:11That is wild.
00:54:12Cannot be more proud.
00:54:13I'm going in the finale.
00:54:15Ladies and gentlemen,
00:54:16the main event
00:54:16for the entire tournament
00:54:18of Champions 7
00:54:19is finally here.
00:54:22We've narrowed the field
00:54:23of 32 chefs
00:54:24down
00:54:25to the best of the best.
00:54:28We have the number three seed,
00:54:30Chef Brian Bocazio,
00:54:31who suffered first-round losses
00:54:33in TOC 2 and 3.
00:54:36But after winning
00:54:37the TOC All-Star
00:54:38Christmas Team Championship
00:54:39with his brother, Michael,
00:54:41he is now on the cusp
00:54:42of winning
00:54:43his first solo
00:54:44TOC Championship.
00:54:46It's time to close this chapter.
00:54:47It's time for me
00:54:48to get a win.
00:54:48This is mine to take today.
00:54:50I feel calm.
00:54:51I feel, like, ready.
00:54:52I feel clear, focused.
00:54:54I mean, I'm...
00:54:54All the things that I know
00:54:55I need to go into
00:54:56a cook like this,
00:54:57I'm prepared for.
00:54:59Our second contender
00:55:00is also a number three seed,
00:55:02Chef Kevin Lee.
00:55:03In two short years,
00:55:04he has reached
00:55:05the TOC Quarterfinals
00:55:07twice,
00:55:07the semifinals
00:55:08for the TOC All-Star Christmas,
00:55:10and now,
00:55:11the championship battle
00:55:13of TOC 7.
00:55:14This year, you know,
00:55:16I feel like my mentality
00:55:17is different.
00:55:17I have the confidence,
00:55:19and I've been cooking
00:55:19really well,
00:55:20and now I feel like
00:55:22I can win this thing.
00:55:23Are you ready
00:55:24for the Battle of the Belt?
00:55:26Yes!
00:55:27And let's light it up!
00:55:31I've been a chef
00:55:32all of my life.
00:55:33I have 30-plus years
00:55:34experience under my belt.
00:55:35I've cooked at a very high level
00:55:37for a long time
00:55:38in my career.
00:55:38I've worked for Charlie Palmer
00:55:39for a long time.
00:55:40This is all I've ever done.
00:55:42I've competed extensively.
00:55:43I've been in three finales
00:55:45of Top Chef,
00:55:45went all the way
00:55:46to the end of 24 and 24.
00:55:48I've never tasted a victory.
00:55:50To be able to win,
00:55:51to prove that I have
00:55:52what it takes
00:55:53to represent Voltaggio's name,
00:55:54it's something I've been
00:55:55looking for for a long time.
00:55:56And I'm so close.
00:55:58I'm so close
00:55:58to finally getting it.
00:56:00I want to be the next banner
00:56:01that hangs in this kitchen.
00:56:04Ladies and gentlemen,
00:56:06give a high-voltage round
00:56:08of applause
00:56:09to the Volt of the East,
00:56:10Chef Brian Voltaggio!
00:56:27What does it mean to you
00:56:29to be here right now
00:56:30to have a chance
00:56:31to win this title?
00:56:33To be standing here right now?
00:56:35I'm glad you welcomed me back
00:56:36because I knew I had
00:56:37what it takes
00:56:37to get right here.
00:56:39Congratulations, Chef.
00:56:40Welcome to the finals.
00:56:43His opponent.
00:56:45My journey as a chef
00:56:46has been a long, hard road.
00:56:49I've been doing this
00:56:50for 21 years.
00:56:52I had a lot of early success
00:56:53in Vegas,
00:56:54but I made a decision
00:56:56to move to Oklahoma
00:56:57to restart my career
00:56:59and even got me
00:57:00a James Beard nominee.
00:57:02Two years ago,
00:57:03I showed up in the scene
00:57:04as the unknown qualifier.
00:57:07I was just happy
00:57:08to be amongst
00:57:09these great chefs.
00:57:10Now I have the confidence
00:57:11that I can actually
00:57:12win this thing.
00:57:13For a chef
00:57:15from Oklahoma City
00:57:16to be able to win
00:57:17a TLC-7
00:57:18will mean the world
00:57:19for me and the city.
00:57:22Ladies and gentlemen,
00:57:23give a warrior's welcome
00:57:24to the Dragon Slayer,
00:57:27Chef Kevin Lee!
00:57:43What would it mean to you
00:57:44to win the belt?
00:57:47Everything.
00:57:48You know,
00:57:49that would just be
00:57:49a validation
00:57:50of all the hard work
00:57:51I've put into
00:57:52up to this point
00:57:53in my career.
00:57:54Chefs,
00:57:54I wish you the best.
00:57:56I know you will
00:57:57bring your best.
00:57:58And it's time
00:58:00for the randomizer.
00:58:01Right this way!
00:58:01Right this way!
00:58:10Let's talk about things.
00:58:12Because this is
00:58:12the final battle
00:58:13and you are
00:58:14the best of the best,
00:58:15we've raised
00:58:16the randomizer
00:58:17to its ultimate
00:58:18level of difficulty
00:58:20that we like
00:58:21to call
00:58:22extreme.
00:58:23God.
00:58:24With some of the
00:58:25most demanding
00:58:26ingredients,
00:58:26equipment,
00:58:27and styles
00:58:27of the tournament,
00:58:28the good news is
00:58:31you're going to have
00:58:32one hour
00:58:33to prepare your dishes
00:58:34for our four judges.
00:58:36Because there are
00:58:37two components
00:58:37in every style option,
00:58:39both of your dishes
00:58:40must incorporate
00:58:41your protein,
00:58:42your produce,
00:58:43and use of equipment.
00:58:46When it comes
00:58:47to the wild card,
00:58:48each envelope
00:58:49contains
00:58:50another mandatory
00:58:52dish detail
00:58:52that you have
00:58:53to satisfy.
00:58:54The only question is,
00:58:56will you have to pick
00:58:56one,
00:58:57two,
00:58:58or three envelopes?
00:59:00Okay.
00:59:00This is just dandy.
00:59:04Gentlemen,
00:59:06it's time to get busy.
00:59:07Let's go for the protein!
00:59:18All right.
00:59:22Dory,
00:59:22live crab,
00:59:24live king crab!
00:59:25Oh!
00:59:27All right.
00:59:27Live king crab
00:59:28and fresh water chestnuts,
00:59:31pressure cooker,
00:59:32breakfast and dinner,
00:59:34and...
00:59:34Whoa!
00:59:35What's up, man!
00:59:36Yeah!
00:59:37Mr. Fieri,
00:59:38envelopes, please.
00:59:40Hello, chef.
00:59:41Hello.
00:59:41The rando gets
00:59:42what the rando wants.
00:59:44Hunter,
00:59:45give him the number
00:59:46one envelope.
00:59:47Oh, number one.
00:59:48Yes, number one.
00:59:49Okay, number one.
00:59:49There you go.
00:59:51Do you want to open it?
00:59:52It's your honor, chef.
00:59:54It's your honor.
00:59:55You can't do it.
00:59:55By any means.
00:59:57Sticky.
00:59:59Sticky.
01:00:00Sticky will apply
01:00:02to both breakfast
01:00:03and dinner.
01:00:04One hour
01:00:05is on the clock.
01:00:07Chefs,
01:00:08good luck
01:00:09and go.
01:00:10All right.
01:00:10Yeah.
01:00:14Remember,
01:00:15protein,
01:00:16produce,
01:00:16and equipment
01:00:17all must be incorporated
01:00:18into their breakfast
01:00:19and dinner
01:00:20in each plate.
01:00:20And the one envelope
01:00:21is sticky.
01:00:22Both of these items
01:00:23are going to have
01:00:24to have a sticky component
01:00:25or as sticky as can be.
01:00:26Talk about a sticky situation.
01:00:28In less than 58 minutes,
01:00:31one of these two chefs
01:00:32will be the champ.
01:00:37I'm going to go fishing
01:00:38for the light crab
01:00:39in the tank
01:00:40and, you know,
01:00:41the claws are, like,
01:00:42biting my fingers
01:00:43and, you know,
01:00:44my hands are getting tore up.
01:00:46Let's go.
01:00:47It is going to be
01:00:48a long one out.
01:00:52This is wild.
01:00:54I believe I am
01:00:55the underdog.
01:00:56You know,
01:00:56Brian's been doing
01:00:57this for a very long time.
01:00:58He's a true living legend
01:01:00in our industry.
01:01:01And I know
01:01:02he's going to bring
01:01:03his best today.
01:01:04This is going to be
01:01:05really hard.
01:01:06So I'm making rice porridge
01:01:08for my breakfast dish.
01:01:09For breakfast,
01:01:10I'm making a king crab juk.
01:01:12Juk is a Korean version
01:01:14of porridge.
01:01:16Then for our dinner,
01:01:18we're making
01:01:18a Korean fried king crab.
01:01:24Making juk is something
01:01:25that takes a lot of love,
01:01:27but I'm hoping
01:01:27I can throw this juk
01:01:29in the pressure cooker
01:01:30where I don't really
01:01:31have to touch it.
01:01:32I'm taking the rice,
01:01:33add it to my king crab stock,
01:01:35and we're going to get it
01:01:36going in that pressure cooker.
01:01:38Not even 10 minutes in
01:01:39and Kevin is working
01:01:40calmly yet with purpose.
01:01:42Pressure cooker
01:01:42has been locked away
01:01:44with some brown
01:01:45alrose rice.
01:01:46And I think those legs
01:01:47we're going to see
01:01:48come out of the shell
01:01:48and get treated
01:01:49to a Korean fried preparation.
01:01:55The interesting part of this
01:01:56is crab doesn't need
01:01:57a lot of time
01:01:57to cook quickly.
01:01:58You don't want to cook
01:01:59crab meat in a pressure cooker.
01:02:00You want to make a broth
01:02:01with like the crab skeleton
01:02:02and the shells,
01:02:03but you don't want to cook
01:02:04crab in the pressure cooker.
01:02:05It'll overcook in a second.
01:02:06Going against Kevin Lee,
01:02:07I know I'm going to have
01:02:09to win on flavor.
01:02:10I know that this is something
01:02:12that he's really good
01:02:13at putting together.
01:02:14I have to make sure
01:02:15that when the judges
01:02:16bite into my dishes
01:02:17that they are going
01:02:18to be absolutely blown away.
01:02:20Okay, so I'm making
01:02:22a broth right now.
01:02:23I'm doing a play
01:02:23on shrimp and grits.
01:02:24These are things
01:02:25that I eat in the Mid-Atlantic,
01:02:26like where I'm from.
01:02:27So for breakfast,
01:02:28I'm making crab and grits.
01:02:29For dinner,
01:02:30what I want to do
01:02:30is center barrel cut
01:02:31of the crab leg.
01:02:33I want it to be
01:02:34front and center
01:02:34on this dish,
01:02:35crispy tempura fried.
01:02:38The best thing I love
01:02:39about a Sherman Grits dish
01:02:40is the sauce.
01:02:41So what I'm going to do
01:02:41is I'm going to make
01:02:42a crab body stock.
01:02:43I'm going to cook it down
01:02:44with coconut milk,
01:02:45lots of lime leaves,
01:02:47lots of ginger and garlic,
01:02:49adding some dried shrimp
01:02:50to it just to build
01:02:50some umami.
01:02:51I'm going to push
01:02:52to cook that
01:02:52to extract all
01:02:53that crab flavor
01:02:54into this stock.
01:02:55Starting with sugar.
01:02:56There.
01:02:57I'm going to make
01:02:57some crab sauce caramel.
01:02:58So I'm actually
01:02:59going to cook sugar
01:03:00to the point
01:03:00where it caramelizes.
01:03:02I'm going to add
01:03:02a lot of fish sauce to it.
01:03:03I'm going to add
01:03:03the crab bodies,
01:03:04lots of lime juice.
01:03:06I'm going to finish
01:03:06it with some ginger.
01:03:07All of that is going
01:03:08to build really big,
01:03:10bold flavors,
01:03:10but it's also going
01:03:11to add to that sticky
01:03:12element that I need
01:03:13to finish these dishes.
01:03:16So, you know,
01:03:17Korean fried chicken,
01:03:17they typically have
01:03:18those pickled radishes
01:03:19you serve it with.
01:03:20So I'm going to pickle
01:03:21these water chestnuts
01:03:22to kind of mimic that.
01:03:23Sure.
01:03:24It is very frustrating.
01:03:25We only have an hour
01:03:27to cook this round,
01:03:28and now we're having
01:03:29to turn all the chestnuts
01:03:31so it can be edible.
01:03:32It has a whole
01:03:33thick skin on it.
01:03:35Chef Kevin,
01:03:36Chef Brian,
01:03:37you have 40 minutes,
01:03:3840 minutes left
01:03:39to the competition.
01:03:40I'm going to use
01:03:41my pressure cooker
01:03:42a second way
01:03:43to make the pickled
01:03:44chestnuts
01:03:45for my dinner dish.
01:03:46Also, I want to make
01:03:48this crab rice.
01:03:49Mmm, crab water rice.
01:03:51I'm adding the ends
01:03:52of the crab into my rice,
01:03:54so it really enhances
01:03:56that crab flavor.
01:03:57Ah!
01:04:00My wife's been one
01:04:01of my biggest supporters.
01:04:02She's been with me
01:04:03through all the ups
01:04:04and downs
01:04:04throughout my career.
01:04:06When the business
01:04:07wasn't doing great,
01:04:08my wife never complained.
01:04:10I mean, she's a classical
01:04:11piano professor,
01:04:13and for her to be there
01:04:15after teaching,
01:04:16coming to the restaurant
01:04:17to serve tables,
01:04:18and going through
01:04:19all those rough times
01:04:20to be where we are today,
01:04:22it's not easy.
01:04:23If I win,
01:04:24the money's going to go
01:04:25towards my family
01:04:26because my family
01:04:27is what keeps me going.
01:04:29That crab is hotter
01:04:30than hell,
01:04:31yet he goes right at it.
01:04:34Somehow,
01:04:35I'm going to get that
01:04:35garlic in there.
01:04:36There we go.
01:04:37Okay, so chestnuts
01:04:37are in for my base
01:04:39for my, like, aioli.
01:04:41So for dinner,
01:04:42I'm going to make a sauce
01:04:43using water chestnut
01:04:44as the base.
01:04:45And what I'm going to do
01:04:46is I'm going to puree
01:04:47that super smooth
01:04:48with lots of cream
01:04:48and garlic,
01:04:50and I'm going to add
01:04:50sweet chili sauce
01:04:52to that to add another
01:04:53tacky or sticky element
01:04:54to the dish.
01:04:56So it's going to be,
01:04:57like, spicy crab.
01:04:58Perd.
01:05:00The legs,
01:05:00it's going to be
01:05:01that dinner portion.
01:05:03Got it.
01:05:03Tempura batter
01:05:04is pretty simple.
01:05:05I'm using flour,
01:05:05I'm using baking powder,
01:05:07I'm adding club soda to it.
01:05:08But the cool thing
01:05:09I'm going to do
01:05:09is, like,
01:05:10for textural element,
01:05:11I'm going to roll it
01:05:12into these crispy
01:05:12little rice pearls
01:05:13right before I put it
01:05:14into the fryer.
01:05:17What's the breading?
01:05:18In the Sago Arari,
01:05:19they're essentially
01:05:20rice balls,
01:05:21and these are toasted.
01:05:23I mean,
01:05:24these two are just
01:05:25working at a feverish pace.
01:05:27They're just going.
01:05:31Chefs,
01:05:31we are at the halfway
01:05:32point of the competition,
01:05:3430 minutes to go.
01:05:39Korean fried chicken
01:05:40and tempura
01:05:40put a little hint
01:05:41of humor in
01:05:42for the fried crab.
01:05:43I want to use
01:05:44the nice, fatty legs
01:05:46so I can have
01:05:47a nice, juicy,
01:05:48succulent fried
01:05:49king crab
01:05:50and the tempura batter.
01:05:52You know,
01:05:52this is a play
01:05:53on the Korean fried chicken.
01:05:55Korean fried chicken
01:05:56is sticky,
01:05:57and the sticky
01:05:58is the name
01:05:58of the game this round.
01:06:00So the fried crab,
01:06:01I'm making my
01:06:02gochujang glaze.
01:06:03Some honey,
01:06:04the sambal,
01:06:05the garlic,
01:06:06to really make
01:06:07a fun,
01:06:08sticky sauce.
01:06:09I'm going to glaze
01:06:10it all over
01:06:11the fried crab.
01:06:12Nice and sticky.
01:06:15Sticky.
01:06:18Oh, good.
01:06:20I want to add
01:06:21another element
01:06:21to my crab and grits,
01:06:22and pork is typically,
01:06:23you know,
01:06:24a part of a
01:06:25shellfish and grits dish.
01:06:26So it's important
01:06:27that I have that there.
01:06:28So I really quickly
01:06:29julienne some
01:06:30applewood smoked bacon,
01:06:31start rendering it
01:06:32in the pan,
01:06:32then I'm going to
01:06:33strain the sauce
01:06:34right into it,
01:06:34and then I'll
01:06:35mince the water
01:06:35chestnuts into a
01:06:36brunoise and spoon
01:06:37them into the sauce,
01:06:38so that way you get
01:06:39that textural element
01:06:40in the sauce.
01:06:41Oh, there we go.
01:06:42I have tasted victory
01:06:43in TOC Holiday
01:06:45with my brother,
01:06:46but I've never won
01:06:48a competition
01:06:48as an individual.
01:06:49I want this for myself.
01:06:51I want this for my family.
01:06:52I want this for Michael
01:06:53because he's rooting
01:06:54for me as well.
01:06:55There's no rivalry.
01:06:56My brother and I,
01:06:57we're our biggest supporters.
01:06:59He wants this for me.
01:07:00I don't want to
01:07:01disappoint him.
01:07:02This is the last shot
01:07:04that I'm going to have.
01:07:05I am so close
01:07:07to getting my own
01:07:08individual first win.
01:07:10I cannot mess this up.
01:07:1225 minutes to go, chefs.
01:07:1425.
01:07:18I need to get my juke
01:07:20out of my pressure cooker.
01:07:23Oh, no.
01:07:26My rice is burnt,
01:07:28and this is bad.
01:07:29This is the whole dish.
01:07:31Without this juke,
01:07:33I have no breakfast.
01:07:38We had a little mishap
01:07:40with the first iteration
01:07:41of ground rice
01:07:42in the pressure cooker.
01:07:43It was scorched
01:07:44on the bottom.
01:07:44Running it way too hot.
01:07:46Yeah, it's not too good.
01:07:48So I'm going to restart
01:07:49the pressure cooker,
01:07:50but this time,
01:07:51I'm not going to add
01:07:52the rice in there.
01:07:53We're just going to
01:07:54pressure cook the crab
01:07:55so we can extract
01:07:57all the stock.
01:07:57Then I'm grabbing
01:07:58the microwave rice,
01:08:00throw it in the microwave
01:08:01to get the rice going.
01:08:03The key here is to really
01:08:05make sure you're stirring
01:08:06constantly.
01:08:07Back in business.
01:08:09I feel terrible.
01:08:11My juke just got burned.
01:08:12I'm on my second batch.
01:08:14I mean, this is the hardest
01:08:16battle I've ever done
01:08:18in this arena.
01:08:19But I'm going to keep going
01:08:21just like I do
01:08:22in my everyday life
01:08:24to make sure
01:08:25I reach that finish line.
01:08:27And especially,
01:08:29I know Brian Batajo
01:08:30is giving his all
01:08:31till the end.
01:08:32It is not the time
01:08:33to give up now.
01:08:35Chefs, 15 minutes,
01:08:3715 left in the competition.
01:08:39What is this going to be again?
01:08:40For another sticky element,
01:08:42I'm going to do
01:08:42a whipped maple
01:08:43for the breakfast.
01:08:45I'm going to do this
01:08:46whipped maple with sorghum
01:08:47for my crab and grits.
01:08:48So I'm going to use
01:08:49a modified tapioca starch
01:08:51that I can actually
01:08:51put into the sugar,
01:08:53whip it in the high-speed mixer,
01:08:54and that's going to give it
01:08:55a little bit of sweetness
01:08:56over the top
01:08:56and add to the sticky.
01:08:57It literally looks like
01:08:59a marshmallow fluff.
01:09:00That obviously checks
01:09:01the box for sticky.
01:09:02I have to make sure
01:09:03I'm going to bring flavors
01:09:04that are going to go up
01:09:05against Kevin Lee.
01:09:07Kevin Lee can build
01:09:08big, bold,
01:09:10in-your-face flavors,
01:09:11and I have to be
01:09:12better than him.
01:09:13Chefs, this is the final
01:09:1510 minutes of TOC 7.
01:09:18Final 10 minutes!
01:09:20He's going to port, Chef.
01:09:22He's going to port.
01:09:22I'm going to make it
01:09:23like a sticky chestnut garnish.
01:09:25I'm doing the chestnuts
01:09:26the second way,
01:09:27so I'm going to make
01:09:28a little sticky,
01:09:29a soy-garlic-laced chestnut
01:09:31that will be
01:09:33a wonderful pairing
01:09:34with the juke.
01:09:35This is also
01:09:36one of the sticky parts
01:09:38of this dish,
01:09:39so I'm really hoping
01:09:41that I can hit
01:09:42that randomizer
01:09:42multiple times
01:09:43to take this round.
01:09:45Oh, that's sticky!
01:09:47Kind of emotional
01:09:48at this time.
01:09:49I mean, this is
01:09:4932 chests.
01:09:51Once we're here,
01:09:51we're down to the last
01:09:52two, all the hard work,
01:09:54all the focus,
01:09:55and it's almost over.
01:09:57Chef, are we having
01:09:58eggs for breakfast?
01:09:59I'm going to put
01:10:00a little fish sauce
01:10:01carrot egg up
01:10:02on top of the porch.
01:10:03I'm adding the raw egg
01:10:04to the stoop
01:10:05to really get
01:10:05the extra stickiness
01:10:07in this dish.
01:10:10Five minutes!
01:10:15I want egg
01:10:16to be on the dish.
01:10:17It's super important
01:10:18it's there
01:10:18because I want
01:10:19the judges to look
01:10:20down at that egg
01:10:21and see that
01:10:21right dead center
01:10:23of the plate.
01:10:23That's going to scream
01:10:24breakfast.
01:10:26The first thing I'm going
01:10:27to do is put the crab grits
01:10:28right down in the center.
01:10:29Then the sauce
01:10:30is going to go around.
01:10:31And then I'm going to
01:10:31gently place the egg
01:10:33right over the top.
01:10:34Then with some
01:10:34of the crab sauce caramel,
01:10:35and then it's
01:10:36quenelle of this maple whip.
01:10:38I'm going to finish it
01:10:38with this beautiful
01:10:39center-cut crab legs
01:10:41I know this is going
01:10:42to be a winner.
01:10:43So for the dinner plate
01:10:44the first thing I'm going
01:10:45to do is put down
01:10:45my water chestnut
01:10:46sweet chili sauce.
01:10:48Then over the top
01:10:49I'm going to put
01:10:49this crispy crab.
01:10:50Next I'm going to finish
01:10:51it with the crab sauce
01:10:52caramel.
01:10:53I feel very proud of it.
01:10:54There's big bowl of flavors.
01:10:56There's crab on crab
01:10:57on crab on each dish.
01:10:58Randomizer,
01:10:59definitely all the boxes
01:11:00checked.
01:11:01It's going to be up
01:11:01to the judges now.
01:11:02Three minutes!
01:11:04For my breakfast
01:11:05I'm going to lay my juke
01:11:07in this nicely tight bowl.
01:11:09Then we're going to lay
01:11:10the egg yolk
01:11:11in the middle of the juke
01:11:12and we're going to finish
01:11:13with cilantro stems,
01:11:15green onions,
01:11:16some fried shallots
01:11:17and some candy chestnuts.
01:11:19For the dinner
01:11:21I have my crab fried rice
01:11:23going with my Korean fried
01:11:25king crab
01:11:26with my pickled chestnuts
01:11:28in this little ramekin.
01:11:2990 seconds, chefs!
01:11:3190 seconds!
01:11:32Who would have thought
01:11:33this Korean-American chef
01:11:34from Oklahoma
01:11:35will be here
01:11:37in TOC7
01:11:38in the finale
01:11:39winning that $150,000
01:11:42is huge.
01:11:43As a chef
01:11:44you don't really get
01:11:45to touch money like that
01:11:47and to have that cash
01:11:48take home with me today
01:11:49what an amazing surprise
01:11:52that will be
01:11:52for my wife.
01:11:534, 3, 2, 1
01:11:56That's it!
01:11:57It's over!
01:12:00TOC7 is over!
01:12:02Wow!
01:12:03What an ending!
01:12:04Woo!
01:12:07My friends
01:12:08it was a spectacle
01:12:09to watch.
01:12:10And the ones
01:12:11that really benefit
01:12:12are the judges
01:12:13Chef Voltaggio
01:12:14Chef Lee
01:12:15we're going to say
01:12:16goodbye for a little bit
01:12:17but when we come back
01:12:18one of you
01:12:18will be the champ.
01:12:19thank you so much
01:12:20Ryan Otacio
01:12:21Kevin Lee!
01:12:26Wow!
01:12:27What just happened?
01:12:30I definitely went this bad.
01:12:32I've never been
01:12:33so close to a win.
01:12:35Let's go!
01:12:41One last judgment
01:12:42Oh Lord
01:12:44That was hard
01:12:46I feel really good
01:12:48that was a lot
01:12:49to accomplish
01:12:49in an hour
01:12:50I really want
01:12:51to get it tonight.
01:12:51Ladies and gentlemen
01:12:52let's welcome
01:12:53our prestigious
01:12:54final judging panel
01:12:56Chef Mei Lin
01:12:59Kat Cora
01:13:00the OG
01:13:01Chef Brooke Williamson
01:13:03and six time
01:13:05James Beard
01:13:05award winner
01:13:06Chef David Chang
01:13:08Yeah!
01:13:10Come on judges
01:13:11You are good to me
01:13:13in the semis
01:13:13be good to me
01:13:14in the finals
01:13:15Tonight for the protein
01:13:17Live King Crab
01:13:18Freshwater chestnuts
01:13:20was the produce
01:13:21The equipment
01:13:22was a pressure cooker
01:13:23The style
01:13:24was breakfast
01:13:25and dinner
01:13:25with a wild card
01:13:26One envelope
01:13:27for sticky
01:13:29Here to present
01:13:30for the final time
01:13:32in TOC 7
01:13:33is our TOC 3 champ
01:13:35Chef Tiffany Faison
01:13:37Chefs in front of you
01:13:38we have
01:13:39the breakfast
01:13:40of TOC champions
01:13:41That's King Crab
01:13:42and grits
01:13:43Crab head
01:13:44and crab fat sauce
01:13:44was created
01:13:45entirely in the
01:13:46pressure cooker
01:13:47Then a dice
01:13:47of water chestnuts
01:13:48was floated
01:13:49into the sauce
01:13:49A crab fat caramel
01:13:51was constructed
01:13:52Also maple syrup
01:13:53and sorghum
01:13:54were whipped
01:13:55continuing once again
01:13:56the sticky portion
01:13:57of the program
01:13:58Sounds pretty good
01:13:59Obviously
01:13:59it's probably
01:14:00I'd like to invite you
01:14:01to dinner
01:14:02This is Masago
01:14:03Arare tempura
01:14:04of King Crab leg
01:14:05with sweet chili
01:14:06water chestnut cream
01:14:08The sticky and creamy
01:14:09sweet chili sauce
01:14:10on the bottom
01:14:10is made of
01:14:11water chestnuts
01:14:12allium cream
01:14:13that was blended together
01:14:14and then a little bit
01:14:15of sweet chili sauce
01:14:16was added to that
01:14:16Again, sticky
01:14:18and creamy
01:14:18The crab fat caramel
01:14:20drizzle
01:14:20was then finished
01:14:21on top
01:14:23I'm gonna be a minute
01:14:26I don't know
01:14:27if it's good or bad
01:14:28I don't know
01:14:29if it's like
01:14:29to tear it apart
01:14:29or to build it up
01:14:32Start with breakfast
01:14:33This is like
01:14:34bacon and eggs
01:14:35and shrimp and grits
01:14:36had a baby
01:14:36in the best way
01:14:38You get this
01:14:39like beautiful
01:14:40grit texture
01:14:41but you also get
01:14:42these little crunchy bites
01:14:43in the water chestnut
01:14:44which I feel like
01:14:44almost lightens
01:14:45the whole dish up
01:14:46Okay
01:14:47Positive remarks
01:14:48Both breakfast
01:14:50and dinner plates
01:14:51the king crab
01:14:52was cooked perfectly
01:14:54Water chestnuts
01:14:55I can taste
01:14:56throughout both
01:14:57of these dishes
01:14:57The pressure cooker
01:14:58was obviously used
01:15:00in making these
01:15:01amazingly delicious sauces
01:15:03All right
01:15:04Come on
01:15:04Before we're at the finale
01:15:05this is your skilled
01:15:06skilled chef
01:15:07I mean to be able
01:15:07to pull this off
01:15:08in a short amount
01:15:09of time
01:15:09is mind blowing
01:15:11First of all
01:15:12grits
01:15:12I'm from the south
01:15:14I know when grits
01:15:15are good
01:15:15and this is
01:15:16well made grits
01:15:17and this crazy whip
01:15:20was delightful
01:15:21Okay
01:15:22Those are positive comments
01:15:23This just tastes great
01:15:25I mean this is breakfast
01:15:26this is like low country meats
01:15:29somewhere in Asia
01:15:30and I love this dish as well
01:15:32but is this too thick
01:15:33of a crust
01:15:34right
01:15:35I mean I don't think
01:15:36it needed the masaga
01:15:37it might have been better
01:15:38just putting that glaze
01:15:40on that without the frying
01:15:41so I don't know
01:15:42I'm really wrestling
01:15:44with this right now
01:15:45this is not an easy
01:15:46decision for me
01:15:46but I love the dish
01:15:48yeah
01:15:48I don't know how David
01:15:50feels about that dish
01:15:52Let's go to the scoring cards
01:15:5350 points available
01:15:54in taste
01:15:5640 points in the use
01:15:57of the randomizer
01:15:58and 10 points in plating
01:15:59I mean I felt like
01:16:01I got a lot of positive
01:16:01remarks from Chef Cat
01:16:03Maylan and Brooke
01:16:05David was the only one
01:16:06I felt like
01:16:06kind of left a cloud
01:16:07over it a little bit
01:16:08Am I worried about that?
01:16:09For sure
01:16:09like this is finale
01:16:10like I wanted to be perfect
01:16:12I have a chance
01:16:13I have a chance
01:16:15Ladies and gentlemen
01:16:16for his final presentation
01:16:18of TOC 7
01:16:19Chef Justin Warner
01:16:20Judges it's my honor
01:16:21to present to you
01:16:22two dishes
01:16:24for breakfast
01:16:25Alaskan king crab jook
01:16:26with crispy aromatics
01:16:28and sticky water chestnuts
01:16:30Every good jook
01:16:31begins with a stock
01:16:32This stock was made
01:16:33from the juices
01:16:34and bodies of the crab
01:16:35atmospherically extracted
01:16:37in the pressure cooker
01:16:38You will notice at the top
01:16:40the honey and soy sauce
01:16:41glaze water chestnuts
01:16:43along with the sticky elements
01:16:44Dinner is tempura
01:16:45fried king crab
01:16:46with a sticky spicy glaze
01:16:48and pickled water chestnuts
01:16:50That pressure cooker
01:16:51was used to make
01:16:52those water chestnut pickles
01:16:54I've been so nervous
01:16:56in my life
01:16:56this whole season
01:16:58and this comes down
01:16:59to this one judging
01:17:00I feel like these
01:17:02two chefs came to play
01:17:03This is definitely
01:17:04finale food
01:17:06I really love
01:17:08the presentation
01:17:09of the breakfast
01:17:10I really appreciate
01:17:12the stickiness
01:17:13that you get
01:17:14from the egg yolk itself
01:17:15Then when you go over
01:17:17to the dinner portion
01:17:18of the king crab
01:17:19you have this delicately
01:17:21tempura fried crab
01:17:22that eats
01:17:23so, so good
01:17:25It's sticky icky
01:17:26Sticky icky
01:17:28My crab was so tender
01:17:30I thought the tempura
01:17:31was done well
01:17:32I would have liked
01:17:33to have seen
01:17:34the water chestnuts
01:17:34diced up
01:17:35and put in the rice
01:17:36That's nitpicking
01:17:37but I thought
01:17:38it was a really
01:17:39great execution
01:17:40This is why
01:17:40these two chefs
01:17:41are in the finals
01:17:42Thank you very much, chef
01:17:43If I'm going to start
01:17:44with breakfast
01:17:45I love the integrity
01:17:46of the rice
01:17:47having that individual
01:17:48rice grain texture
01:17:50I do feel like
01:17:51this was a bit
01:17:52of a missed opportunity
01:17:53to showcase crab
01:17:54I know that there's
01:17:56little pieces of crab
01:17:56in there
01:17:57I just kind of want
01:17:58to taste the crab
01:17:58a little bit more
01:17:59Oh, this is stressful
01:18:03Moving on to dinner
01:18:04I really, really
01:18:05love these pickles
01:18:06They're really delicious
01:18:07and really refreshing
01:18:08Yeah, it's like
01:18:09a palate cleanser
01:18:10She understands it
01:18:12This is something else
01:18:13This first course
01:18:14of the chuk
01:18:15I like this dish
01:18:17I actually think
01:18:18the crab usage
01:18:19was adequate here
01:18:20because it's showing
01:18:21two different parts
01:18:22The crab is not
01:18:23just the leg
01:18:23it's also body meat
01:18:24as well
01:18:25So that's why
01:18:26I like this dish
01:18:27quite a bit
01:18:27Thank you, David
01:18:28But this to me
01:18:29is the most interesting
01:18:30thing here
01:18:31Right?
01:18:32Like, really smart
01:18:33I would not have
01:18:34thought of that
01:18:35I think that's one
01:18:36of the most clever
01:18:36techniques
01:18:37and also shows you
01:18:38that whoever the chef
01:18:39is understands
01:18:40the sort of food science
01:18:41of a water chestnut
01:18:42that it can take that
01:18:43It's a really good dish
01:18:45All the dishes
01:18:45have been really good
01:18:46but this is the final
01:18:47and this is very difficult
01:18:48It's very hard for me
01:18:49to make up my mind
01:18:50Oh
01:18:53For the final scoring
01:18:5650 points available
01:18:57in taste
01:18:5840 points
01:18:59used to the randomizer
01:19:00and 10 points
01:19:02in plating
01:19:03I don't know
01:19:04It's gonna be close
01:19:05I feel like
01:19:06the critiques
01:19:06are balanced
01:19:07you know
01:19:07as far as
01:19:08the criticism's
01:19:09concerns
01:19:09you know
01:19:09a knock here
01:19:10and a knock there
01:19:10on both sides
01:19:11so I mean
01:19:12it's gonna be
01:19:12a close one
01:19:13that don't know
01:19:14after this
01:19:15who's gonna take
01:19:16the surprise
01:19:19Chef Kevin Lee
01:19:22Chef Brian Bacazio
01:19:34Having seen
01:19:35six other championships
01:19:37I've never seen
01:19:40the judges
01:19:40take so long
01:19:41to get their judging done
01:19:42Ladies and gentlemen
01:19:44We have a one
01:19:47point difference
01:19:54Wow
01:19:55One chef
01:19:57scored a 9
01:19:59out of 10
01:20:00in presentation
01:20:01The other chef
01:20:02scored a 9
01:20:03out of 10
01:20:04in presentation
01:20:06One chef
01:20:07scored a 34
01:20:09out of 40
01:20:10in the randomizer
01:20:12The other chef
01:20:14scored a 34
01:20:15out of 40
01:20:17in the randomizer
01:20:20One chef
01:20:21scored a 40
01:20:23out of 50
01:20:24in taste
01:20:26The other chef
01:20:27scored a 41
01:20:30out of 50
01:20:31in taste
01:20:32for a score
01:20:34of 84
01:20:35to 83
01:20:37The winner
01:20:38of Tournament
01:20:39of Champions
01:20:407
01:20:41is
01:20:54Brian
01:20:55Brian Watt
01:20:56Oh my God
01:20:57Wow
01:21:09Chef Kevin Lee, heart, determination, hard work, drive, fight, all of it, packaged into one.
01:21:19What an incredible achievement.
01:21:21I know without a doubt you will be back for TOC 8.
01:21:25I look forward to seeing you in competitions in the future.
01:21:27Ladies and gentlemen, the Dragon Slayer, Chef Kevin Lee.
01:21:32Moving on to the champ.
01:21:40One point.
01:21:43So close.
01:21:45Brian was a better chef.
01:21:46He cooked a better dish.
01:21:48I'm going to have that belt one day.
01:21:50It's just not going to be today.
01:21:52How do you feel?
01:21:54This is overwhelming.
01:21:55This is amazing.
01:21:56I never thought I would see my name up here on the screen.
01:21:59I've been fighting to do this.
01:22:00I wanted to prove that I had what it takes to come out here and win.
01:22:05And I, yeah, I'm overwhelmed.
01:22:08I'm, I'm, I'm, I'm, it's.
01:22:14I don't know what it's like to win.
01:22:15You know what I mean?
01:22:17I don't know what it's like to win.
01:22:18Well, you sure know what it's like to win now, Chef.
01:22:20I don't know what it's like to win.
01:22:20Let's go ahead and try this on.
01:22:22No!
01:22:23Yes!
01:22:24Yes!
01:22:24Yes!
01:22:25Yes!
01:22:26Yes!
01:22:28Yes!
01:22:29Finally!
01:22:31Woo!
01:22:31Come here.
01:22:32Put this on, brother.
01:22:33Oh, man!
01:22:34Finally.
01:22:35I've never, I've never, this has never happened.
01:22:38I finally, finally won.
01:22:40Finally.
01:22:41Look at this.
01:22:43The belt.
01:22:44The belt.
01:22:44The belt.
01:22:45Wow!
01:22:46And $150,000!
01:22:49This is an amazing feeling.
01:22:50I feel like I, I worked so hard to get here.
01:22:52I'm proud to be here.
01:22:53I'm proud I finally was able to do this.
01:22:55And I'm grateful.
01:23:00I'm here.
01:23:01I did it.
01:23:01I finally made it happen.
01:23:02I'm the TOC 7 champion.
01:23:05Out of everybody in the world that wants to hear about this, Chef Voltaggio, your brother
01:23:12is the new TOC 7 champ forever!
01:23:16Forever!
01:23:20Brian Voltaggio!
01:23:25My brother's my best friend.
01:23:27He's my mentor.
01:23:27He's my biggest supporter.
01:23:29Woo!
01:23:30The funny thing is, my wife just texted me, are you done competing?
01:23:33Woo!
01:23:35It's going to be hard to tell her maybe no.
01:23:39Because now I know what it's like, the wind.
01:23:41There you have it, ladies and gentlemen!
01:23:43Yes!
01:23:45I got to ask you, was that the best finale or what?
01:23:48There's no way we can do anything bigger and better than that.
01:23:51But trust me, we are going to try.
01:23:53And we'll see you next year on Tournament of Champions 8.
01:23:58See you next year!
01:24:00Adios!
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