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00:00:00This is Chopped Castaways.
00:00:0312 elite chefs have been dropped on a remote tropical island.
00:00:07We are truly trying to survive.
00:00:10Oh Hans, Hans!
00:00:12We are taking Chopped to the next level.
00:00:15You gotta take charge, be distinct.
00:00:17Where basket ingredients are won by grit
00:00:20and kitchens are built from the wild.
00:00:23In the end, all but one will be Chopped.
00:00:27Get the sauce on the plate!
00:00:35We're out here on this island, and there's nothing around.
00:00:39The fact that we have to build our kitchen
00:00:42is absolutely batshit crazy.
00:00:44Can we just do a papaya boat?
00:00:47I don't think that that's the way to go.
00:00:48It's difficult putting six chefs in one kitchen.
00:00:52This is really a game changer.
00:00:54The gauntlet presents a whole new set of challenges.
00:00:56So he's not hiding here.
00:00:58I just gotta stay focused.
00:00:59Let's go!
00:01:01Chef Sonny, you've been chopped.
00:01:05I'm gonna tell you right now, you do not wanna be in that gauntlet.
00:01:14Day one was absolutely bananas.
00:01:17It was one of the wildest cooking experience I've ever been a part of.
00:01:20Come on, guys!
00:01:21Completely unpredictable.
00:01:23Completely wild.
00:01:24Completely rugged.
00:01:26This is the hottest, coldest island I've ever been in.
00:01:28It's always raining.
00:01:30It's raining right now.
00:01:31And I'm always cold.
00:01:32But somehow, I'm hot, too.
00:01:37Let's go!
00:01:38Let's go, green team!
00:01:39Let's go, green team!
00:01:40Let's go, green team!
00:01:40After coming off such a great high from last challenge and not facing the gauntlet, I feel
00:01:46confident.
00:01:47I feel like green team, we're strong, and I'm excited to see what we have to do.
00:01:51Oh, big blue!
00:01:53Let's go!
00:01:54Last time we were out here, I kind of really didn't step up to the plate, but I was able
00:01:58to make it through the gauntlet.
00:01:59Look at that bad boy.
00:02:01Mentally, I feel like I'm more prepared today.
00:02:03Yeah, ready, ready, ready, ready, ready, ready.
00:02:07Chefs, did you get a little rest, I hope?
00:02:09We did.
00:02:10Like a baby.
00:02:11You might have noticed that the weather on this island is a little unpredictable.
00:02:16A little bit.
00:02:17Just a touch.
00:02:18As are we.
00:02:19Oh!
00:02:19As a chef, it's important to know when to dig deeper, work faster, and when to pivot.
00:02:27This challenge will force your team to work together and manage the risks in real time.
00:02:32We call it, X Marks the Spot.
00:02:38Each team has four digging zones.
00:02:42Each zone represents one mandatory basket ingredient.
00:02:46There are four X's in each zone.
00:02:50Two of those X's are decoys.
00:02:52Nothing is buried underneath them.
00:02:55Under the other two X's are the same type of ingredient, but very different versions.
00:03:01One premium, one not so much.
00:03:06We know what that means.
00:03:07Frozen or canned.
00:03:08Once a token is removed from the sand, that's what you have to work with.
00:03:13There is no turning back.
00:03:15Oh, my.
00:03:16We're going to have to dig with no guarantee we're going to grab anything gold.
00:03:19We might dig two holes that are empty, so we've got to really think about, you know, a strategy here.
00:03:24Each team must choose one chef at a time to run out and dig for the ingredients.
00:03:30You can rotate the chefs or send the same chef again and again.
00:03:35Once your team has unearthed all four ingredients, you will race back to your cooking camp and get started on
00:03:41a five-dish family-style feast.
00:03:44A five-dish?
00:03:45Family-style.
00:03:47You will have 90 minutes to dig for your ingredients and to cook your food.
00:03:53What?
00:03:53Yo.
00:03:54Having to make five dishes in the time constraints is absolutely diabolical.
00:04:00You want to be the first person?
00:04:02I'll go first.
00:04:03Physically digging is not a problem.
00:04:05I mean, when it comes to physical challenges, I think I am the strongest on our team.
00:04:10Aiden's going first, right?
00:04:11Yeah.
00:04:11Yeah.
00:04:11I used to run in triathlons, so I figured I'd be the fastest on the team.
00:04:15Let's go, Aiden.
00:04:18Your time starts now.
00:04:23Let's go!
00:04:24Let's go!
00:04:25Let's go!
00:04:25Let's go!
00:04:26Let's go!
00:04:27Let's go!
00:04:28Let's go!
00:04:28Let's go!
00:04:29Let's go!
00:04:32Let's go!
00:04:33Those tokens stand for low-quality ingredients and higher-quality ones.
00:04:35Go ahead!
00:04:36Go ahead!
00:04:36They could all have duds.
00:04:38They could all have the best ingredients we shall see.
00:04:40He's got his hand now!
00:04:42Oh!
00:04:43No good!
00:04:43He's got his hand now!
00:04:44He's got his hand now!
00:04:44Oh!
00:04:46No good!
00:04:46He's got his hand now!
00:04:51Yeah!
00:04:52Yeah!
00:04:53Okay!
00:04:53Let's go!
00:04:54Let's go!
00:04:55Let's go!
00:04:55Let's go!
00:04:56Let's go!
00:04:56Aiden's tagging in James!
00:04:58Nice!
00:04:59One and done, baby!
00:05:00One and done!
00:05:00Okay, then, go!
00:05:01Aiden's on his way back.
00:05:02He tags me out.
00:05:03Oh!
00:05:03I love this stand!
00:05:04Oh!
00:05:05Keep going!
00:05:06I think James is having some trouble.
00:05:08It looks like James is digging a dud.
00:05:10Oh, no!
00:05:10I'm getting quite deep, and I'm finding nothing.
00:05:13And I'm scooping for my life.
00:05:14James needs to pivot right now.
00:05:16Come on, James!
00:05:17We've got another one!
00:05:18Go, go, go.
00:05:26So, Blue Team has all of their tokens to go into the kitchen.
00:05:29We worked quickly.
00:05:30We did well.
00:05:32Next thing you know, we were all racing into the kitchen.
00:05:34Are they done?
00:05:36Yeah!
00:05:36Go, go!
00:05:37Dig, dig, dig, dig!
00:05:39Oh, gosh.
00:05:44So, we get back to camp.
00:05:45We're finally able to open up these little satchels,
00:05:47and look at our ingredients.
00:05:48Popcorn kernels?
00:05:50Ice.
00:05:50Let's go!
00:05:52Oh, you got it!
00:05:52Okay!
00:05:53Let's go!
00:05:55Let's go!
00:05:56So, the Blue Team now has an advantage,
00:05:58which they really need, because they're down a person.
00:06:00I think they've got about a three-minute edge over green.
00:06:02And three minutes can make it or break it.
00:06:04Oh!
00:06:07Three-meat!
00:06:07Three-meat!
00:06:08It's a cut of meat that I know that we can really find some use with
00:06:11around the fire.
00:06:12Okay, so, Fresco?
00:06:14Century X.
00:06:15This is obviously going to be our problem childhood.
00:06:17Ugh.
00:06:18I know what it is, but I've never had it.
00:06:19Originally, like, they're Chinese.
00:06:20They're really funky.
00:06:21Century eggs have an extremely, like, pungent flavor.
00:06:24Some people can find them quite off-putting.
00:06:26Spray cheese.
00:06:27Spray cheese?
00:06:28I don't know what's in spray cheese, but it's not cheese.
00:06:31So, I'm scared of that ingredient.
00:06:34Popcorn kernels.
00:06:34Popcorn kernels.
00:06:36Beef for veg.
00:06:37Beef for veg.
00:06:37There we go.
00:06:37Century X.
00:06:38Oh!
00:06:40I'm gonna do a mashed potato and gravy.
00:06:43Mashed potato steak and gravy!
00:06:45Yeah, yeah, yeah.
00:06:46We have to make five dishes for the judges.
00:06:49And we have five people on our team.
00:06:50So, one dish per person.
00:06:52Five dishes and six of us.
00:06:53So, we're gonna work on someone who's gonna keep us all tied in.
00:06:56I'll play like the tour nod.
00:06:57So, I will help everybody out.
00:06:58You guys chime in.
00:06:59Yell at me.
00:06:59What you need.
00:07:00So, they're making a five-dish family-style feast.
00:07:03And they have to use all four basket ingredients in all five dishes.
00:07:07That, in and of itself, is a bit of a mind-bender.
00:07:09And then, it'll be really interesting to see how they deal with it.
00:07:12Well, I mean, it surely is.
00:07:14Especially when you have a pantry that's very limited, right?
00:07:17So, how don't you repeat the same dish five times?
00:07:20I'm gonna do like a carpaccio.
00:07:21I'm gonna lean into the island and go with the tostone.
00:07:24And then, let me pop corn for everybody.
00:07:26Does that sound like all right?
00:07:27Yeah, perfect.
00:07:28You've got it.
00:07:30Oh, these are the century eggs.
00:07:32Beef.
00:07:32Tagliata.
00:07:33The scotch egg.
00:07:34I'm going to do the starch with some vegetables in here.
00:07:37We're doing the lacas with the grill.
00:07:38Bavette.
00:07:39And she's got her eyes with the tartare.
00:07:42Yeah.
00:07:42Let's not end up in this gauntlet.
00:07:44Breezy?
00:07:45Breezy!
00:07:46Breezy!
00:07:47You want to tend to fire?
00:07:48Yeah.
00:07:49The only thing here different in terms of ingredients, green team versus the blue team,
00:07:54is the green team has the spray cheese, the blue team has queso fresco.
00:07:58Queso fresco.
00:07:59All right.
00:08:00Friends, don't we think queso fresco probably would be a better bat?
00:08:04Whoa.
00:08:06That is a gnarly boy right here.
00:08:08I can trim up the bavette.
00:08:10For everyone?
00:08:11Yeah.
00:08:11It's no secret that the bavette is probably one of chef's favorite cuts of a beef, right?
00:08:16Gives you a little bit of chewiness, and it has just a completely different flavor to it.
00:08:21You want me to leave a little fat on for you?
00:08:22Yes, please.
00:08:23It has a fair amount of silver skin on it, so the trick is to remove the silver skin but
00:08:29also try to save some of that nice pearly fat on there because it is pretty lean.
00:08:35They have to make sure that whatever they are grilling on has to be hot enough.
00:08:41Very hot.
00:08:42Because we want that beautiful seal and we want that medium rare in there.
00:08:46Otherwise, it's like such a shame.
00:08:48It's a crime against a steak.
00:08:51Yes.
00:08:53I'm feeling a little, just a little bit flustered.
00:08:56We were just running so hard, so fast.
00:08:59I have to be so for real with you.
00:09:01This is very difficult.
00:09:02I wish I had a blender.
00:09:04I wish I had electricity.
00:09:06I wish I had ice to keep things cold.
00:09:08I wish I had more ingredients.
00:09:10But I can go on.
00:09:12I think that we have a solid plan as a team.
00:09:15I'm doing a bavette steak tagliata right now.
00:09:18Beef tagliata is a really hard sear.
00:09:21cut of beef that is left raw on the inside.
00:09:24And it's mostly served as like kind of like a really high protein type of salad.
00:09:29Quick pickling.
00:09:30What would be like the white part of the century egg.
00:09:34Do we know if we need to boil these?
00:09:36They're done.
00:09:37They're like totally ready to eat now.
00:09:39I just want to open one and see what happens.
00:09:41Let's talk about the century egg, shall we?
00:09:44Oh my God.
00:09:44That's a delicacy.
00:09:46You can't do like, you know, Philippines, right?
00:09:48First time having a century egg here.
00:09:50Oh.
00:09:52All right.
00:09:53Well.
00:09:54Cool color.
00:09:55It is stored in ash.
00:09:59And that's why the white becomes black in color.
00:10:03And then the yolk is like a bright orange in color.
00:10:07Ooh.
00:10:10Egg has a natural sulfuric smell to it.
00:10:13Now, intensify that sulfuric smell and taste and add fermentation.
00:10:20Century egg you can actually incorporate in.
00:10:22But you got to be careful and respected.
00:10:25Yes.
00:10:25Because otherwise it will take over.
00:10:27That has a lot of umami, if you will.
00:10:29What does my mouth look like?
00:10:31Is it black?
00:10:32Yeah.
00:10:33So I'm going to pickle the whites.
00:10:35Not the whites, but you know what I mean.
00:10:36The blacks.
00:10:37The blacks.
00:10:38With tons of herbs, tomatoes, tons of citrus.
00:10:41And then I'm going to do a sauce with the cheese.
00:10:45Kate, don't forget about your cheese if I don't have time since I'm helping everybody else out.
00:10:49Yeah, I'm actually about to put that cheese right in this sauce here.
00:10:51My game plan right now is a bavette beef tartare with some yucca chips and some crispy spice popcorn on
00:11:00top.
00:11:00And as far as that cheese, I think we'll be adding it to this yolk here.
00:11:07Another tricky ingredient is the spray cheese.
00:11:11You want to hide its texture and highlight its taste somehow.
00:11:16So I'm thinking an aioli for my beef tartare.
00:11:21These are going to be yucca chips for my tartare.
00:11:25Hannah is prepping the tartare for me while I work on the yucca chips.
00:11:29Yucca is a super starchy vegetable.
00:11:32Come on, baby.
00:11:33It is a little bit more temperamental to fry on open flame.
00:11:38You definitely just need to make sure that you are constantly moving so that they fry at an even rate.
00:11:44I definitely do feel most at home in the wild.
00:11:48It's my happy place.
00:11:51I'm from Chicago, Illinois, and I'm a chef.
00:11:53I am most known for hunting and wild game.
00:11:56I grew up hunting with my dad, everything from small game birds to turkey, deer.
00:12:03My dad wanted to teach me how to build a fire or sharpen a knife.
00:12:07I wanted to learn.
00:12:08If I can find it, grow it, harvest it, catch it, that's what I'm all about.
00:12:12I've never done a lot of normal girl things.
00:12:15My knees will be dirty.
00:12:16I've got dirt embedded in my fingernails, and I'm proud of it.
00:12:20A lot of these chefs have been classically trained, but I know a lot of them don't grow their own
00:12:26food.
00:12:27They're like, oh, meet your farmer.
00:12:28I'm your farmer.
00:12:28Meet your forager.
00:12:29I'm your forager.
00:12:30Meet your rancher.
00:12:31I can harvest you some venison.
00:12:33My strategy is just giving it everything I got.
00:12:36I have nothing to lose, everything to gain.
00:12:39Just give me a fire and a knife, and I'm ready to go.
00:12:43I finished your tartare.
00:12:46Shallot, garlic, mint, cilantro, ginger, a little cinnamon.
00:12:50I love it.
00:12:52We're in business.
00:12:53I've got century eggs.
00:12:54I'm gonna try and go a bit ambitious with a bit of a Scotch egg.
00:12:58I feel like bringing a bit of the UK to this.
00:12:59A Scotch egg in England is an absolute staple.
00:13:02So normally, it's pork, mince wrapped around an egg with a crispy breadcrumb.
00:13:06We normally use flour egg and breadcrumb, but we're trying to use toasted popcorn kernels
00:13:10with the breadcrumb.
00:13:12The sausage meat is gonna be my good friend here.
00:13:14He's putting together a little mince, a shallow fry, and get it toasted.
00:13:17I feel like this challenge is about risk-taking.
00:13:20I have to stand out above the others, so I'm trying to give it everything.
00:13:25There's no breadcrumbs on the island, so I've got pecan.
00:13:27We've got some popped popcorn.
00:13:30I also decided to throw some raw popcorn kernels in there, thinking that when I cook this Scotch
00:13:34egg, I'm hoping they pop, and I'm gonna have some different textures and crunch.
00:13:39Right, I'm going in the fryer, guys.
00:13:40I love it!
00:13:42If that works out, it's absolutely genius.
00:13:44He's got raw kernels on the outside of his Scotch egg.
00:13:47Cute!
00:13:48Traditionally, this is getting cooked in a hot, neutral oil.
00:13:51Coconut oil is the only oil we could find.
00:13:55I'm really trying to make sure that this coconut oil is ripping hot.
00:13:58Look at that!
00:14:00James seems like a really great chef.
00:14:02He's so tall, like, he can just grab a coconut like this from the tree.
00:14:06Is James single?
00:14:08Can you ask him for me?
00:14:09But don't tell him it's for me.
00:14:11Okay.
00:14:12But ask him.
00:14:13Definitely ask him.
00:14:15I've been asked to ask you.
00:14:16I'm not gonna say about who if you are single.
00:14:19I am single.
00:14:21I'm also emotionally unavailable and dead inside.
00:14:25It's a great mix.
00:14:27I'm an award-winning live fire chef from Wellingborough.
00:14:30We only cook over fire.
00:14:32There's no ovens, there's no grills, there's no fries.
00:14:34It's just charcoal from wood.
00:14:36The theatre, the fire, the romance, and the sexiness of sitting there
00:14:40and watching your food being cooked on grills is super primal.
00:14:43I actually got to start cooking when I joined the military.
00:14:45The military experience moulded my personality, my character.
00:14:49I'm up early.
00:14:50I have a routine.
00:14:51It just doesn't leave you.
00:14:54Being ex-military, I'm definitely not scared of digging, catching,
00:14:57being diverse, lighting fires, survival, camping out.
00:15:01It's just what we know.
00:15:02It's our basics.
00:15:04Physically, I've been preparing for this.
00:15:05I've got into the best shape I've been in for a long time.
00:15:08I'm not coming in to f*** about.
00:15:10I don't want to bring it home for the Brits.
00:15:17So James is using a century egg to make a play on a scotched egg.
00:15:21Some of the ingredients are traps, and this egg is a trap.
00:15:24You can't finish the full egg.
00:15:27It's just too rich.
00:15:30We need some more fire, guys.
00:15:33We're doing the best we can, right?
00:15:35Right, let's go.
00:15:36I'm cooking these scotch eggs in a Dutch oven with some coconut oil.
00:15:41I noticed that the raw popcorn kernels, as a breadcrumb, didn't pop.
00:15:45I don't think I had enough time to get that oil really hot.
00:15:49If I could not serve this,
00:15:50at this point I'm absolutely mortified.
00:15:55That's me gone, Adam.
00:16:00I can't give them raw popcorn kernels,
00:16:02so if I do, that's me gone.
00:16:05So I'm going to have to fish through and get them all out.
00:16:07Tim, I think I've got enough time to pull it off.
00:16:08I'm so sorry that happened.
00:16:10Don't worry, it's all good.
00:16:11Listen, it's cool, we go, we adapt.
00:16:14Everyone cool, though?
00:16:16Yes.
00:16:16Yes, chef.
00:16:17I'm picking out all the raw popcorn kernels.
00:16:19I'm happy that it's edible,
00:16:21and now I need to think, how do I bring this back to a dish?
00:16:23I thought, okay, what's another dish
00:16:26where we can celebrate this century egg?
00:16:27And I thought deviled eggs.
00:16:29Guys, just to give you an update, we're on to deviled eggs
00:16:31rather than scotch eggs.
00:16:33I love a deviled egg.
00:16:34I love a deviled egg.
00:16:36I had more squirty cheese with loads of seasoning.
00:16:38some fresh dill.
00:16:39This is kind of like a mousseline.
00:16:41It's light.
00:16:41It's got good flavor.
00:16:43I'm going to give you a restaurant-grade, hors d'oeuvre-style bite.
00:16:48So, historically, Chopped has been anything but a team sport.
00:16:51It's one chef versus another chef, generally.
00:16:54Here, we started with two teams of six.
00:16:56This is a very different game.
00:16:58If you had a bad day, you could be saved sometimes by teammates,
00:17:01but if you're having a good day and teammates not, you can also be chopped.
00:17:06It's fascinating, really, to see if a team decides to work together towards victory
00:17:10or if everybody's on their own.
00:17:13Make sure, guys, there's enough for everybody.
00:17:16I'm really excited to see Dwight actually working the kitchen because, you know,
00:17:20the last time we just saw him really putting so much effort in the building,
00:17:24but we haven't seen much cooking.
00:17:27In the last competition, I just kind of focused on making sure that fire stayed lit.
00:17:32This time, I'm going to focus on my style of cooking.
00:17:35I'm putting together more of a southern-style potato that my grandmother used to do.
00:17:40Behind you, chef, like a southern comfort food is going to be some fried potatoes
00:17:46with multiple vegetables in there.
00:17:47It's going to have a little spice to it, a little bit of kick to it.
00:17:52And then it's going to have a little bit of a crispy element
00:17:54from some crispy fried beef.
00:17:58Reed team is not going home.
00:18:00I see a couple of healthy-looking fires.
00:18:02I hope they're feeding them.
00:18:04All right, who needs beef?
00:18:06I need beef.
00:18:06I'm going to throw it in.
00:18:07Last minute, though.
00:18:08Last minute.
00:18:09I decided to make a queso fresco and popcorn-crusted grilled Bavette steak.
00:18:14I knew I needed some punchy acid to bite through all that metallicness of that century egg,
00:18:20and so I'm thinking about century egg salsa verde.
00:18:23This wind is crushing me on chopping herbs.
00:18:26On this island, many of these ingredients that you take for granted
00:18:29have become exponentially harder to work with.
00:18:32The wind is at my back, so I end up having to use my body to block the wind.
00:18:39Today what we're going to be making is five different dishes.
00:18:42So we have Steph, he's going to be making a hash.
00:18:44Carrie's going to be doing a fried tostone.
00:18:47JP over here is going to be doing a grilled Bavette topped with queso and popcorn.
00:18:52Logan's going to be doing a play on beef and mashed potatoes.
00:18:55So steak and potatoes, classic, simple.
00:18:57But yeah, he's just going to be elevating that one.
00:19:00And then I'm going to be doing a beef carpaccio with a salad on top,
00:19:05like a nice herb salad with some shallots and a ton of different citrus.
00:19:09I see Aiden as the perfect person to take the lead.
00:19:13He's young, he's eager.
00:19:14The boy knows how to cook.
00:19:16He's my biggest competition and our biggest asset.
00:19:22People have underestimated me just because I became a chef really young.
00:19:25There is an element of, oh, he's just a kid.
00:19:29But honestly, that does always change right when I start cooking.
00:19:34I am a chef and culinary director, originally from Australia
00:19:38and now living in San Diego, California.
00:19:40And I focus on whole animal butchery.
00:19:42I think whole animal butchery is just the right way to go.
00:19:44You wouldn't catch an animal, you know, hang it up, butcher it,
00:19:48and then take out a loin and be like, well, we're done.
00:19:51It not just flexes that creative muscle, but it also pays respect to the animal.
00:19:57Before I started cooking, I was a head.
00:19:59Went to three different jails in three different countries,
00:20:02and then kitchens really sorted me out.
00:20:04Dropped out of college, started working 100 hours a week,
00:20:07and I became the chef of the first live-fire restaurant in San Diego.
00:20:11It's a Michelin-recognized restaurant at age 22.
00:20:13I would describe myself as a bit of a workaholic,
00:20:16and I'm incredibly particular.
00:20:18I'm hoping at one point I am happy with where I am,
00:20:21but I feel like there is still a lot ahead of me.
00:20:24Doing stuff like this and getting out of my comfort zone
00:20:26is, I think, the way that I'm going to get there.
00:20:27I hope. I hope at one point I'm content.
00:20:31Yeah.
00:20:32Do you want to blister them in this?
00:20:34That's what I was thinking.
00:20:35Yeah, yeah, just use this.
00:20:36All right.
00:20:37Carpaccio.
00:20:37With this sort of meat, it can be kind of tough.
00:20:39So the concept that I have in my head is just to salt pepper it
00:20:42and then sear the hell out of the outside of it.
00:20:45And then I'm just going to make a century egg aioli.
00:20:50Anything that's, like, really funky and weird fat can lend to that.
00:20:55The queso fresco has got, like, a ton of good fat to it.
00:20:57So I figured mixing the two would kind of divert your attention
00:21:01away from the funkiness of the egg.
00:21:03Maybe we've got some oil, some salt, like a little bit of acid for it.
00:21:07Okay.
00:21:07Because we don't have whisks.
00:21:08I'm getting my hands dirty, whipping it as hard as I can
00:21:12so that buffs up a little bit, giving you that aioli texture.
00:21:15A lemon or lime or orange?
00:21:17Lemon or lime would be sweet.
00:21:18I just popped all the corn.
00:21:20I hope it's enough.
00:21:21I popped it for my whole team.
00:21:24And then now, I'm going to make cestores.
00:21:27I'm going to fry it once.
00:21:29I'm going to smash it.
00:21:31I'm going to fry it again.
00:21:33And then I'm going to use that bivette, the beef, to garnish it.
00:21:40Carrie might be a little bit of a dark horse.
00:21:41She's very confident.
00:21:42She's very cool, collective.
00:21:44I feel like the rest of us are kind of, like, shaking our boots a little bit.
00:21:47Carrie's kind of just, like, feng shui.
00:21:50I feel strong today.
00:21:52I feel like I have a plan.
00:21:54I see the game now.
00:21:55I know where I'm at.
00:21:56So, I'm going to just slow down and show up.
00:22:01My edge is going to be my steady hand and my steady mind.
00:22:05I am the chef-owner of Fox and the Hen in Denver, Colorado.
00:22:09I'm a Colorado girl.
00:22:10Being outside is what I do best.
00:22:12I spend my free time mountain biking, skiing, snowboarding,
00:22:16whitewater rafting, and fishing.
00:22:18My food is very Americana, but I study Le Cordon Bleu,
00:22:22so I definitely have a basis in French cuisine.
00:22:24I'm a James Fair and semi-finalist,
00:22:26and you can't really fake that accolade.
00:22:28That one's earned.
00:22:30I'm feeling very mentally strong because I have a meditation practice
00:22:34that I do twice a day, every day.
00:22:36It's very grounding.
00:22:39The more you throw at me, the more centered I get.
00:22:41I beat Bobby Flay, and I made it to the finale of Top Chef.
00:22:45I am a threat here, and anyone who doesn't think so,
00:22:48they're just not paying attention.
00:22:52Should've brought a peeler.
00:22:54I was thinking about that as one of the items.
00:22:57For my yucca mash, I have my yucca boiling.
00:22:59I'm starting on my sauce, so I grab a bunch of tomatoes,
00:23:02a bunch of bell peppers, some aromatics.
00:23:04We're trying to cross-fuelize as much as we can,
00:23:06so Carrie needs a sofrito for her dish.
00:23:09So as I'm dicing all my components for my quote-unquote sauce,
00:23:13it's the same components I go with with sofrito.
00:23:15What do you think?
00:23:15It's really good.
00:23:16Give me half, and you take the other half.
00:23:18Because I'm going to clip the other half down.
00:23:19Love it.
00:23:20Okay.
00:23:20Do you have any more century egg?
00:23:21There's a couple in the basket right there.
00:23:23I'm going to make, like, a fried hash.
00:23:26I'm going to use sweet potatoes and yucca potatoes
00:23:28and throw our flavors in there.
00:23:30Instead of real eggs, I'm going to have century egg in there,
00:23:33throwing the bavette steak, too, at the end.
00:23:35And hopefully, it's just, like, super flavorful.
00:23:37I love the fact that one of his tools was a wok.
00:23:41Yeah.
00:23:41And you see him use it very extensively.
00:23:45My wok is my secret weapon.
00:23:46When you think live fire, that's the one piece of equipment
00:23:49that no one will ever think of except me.
00:23:52Growing up in Hawaii, we don't have traditional barbecue.
00:23:56I first experienced it when I was in San Antonio.
00:23:58I was chasing that bite ever since.
00:24:00Because I couldn't find it,
00:24:02I just decided I have to start making my own.
00:24:05I'm Chef Steph.
00:24:06I own 406 BBQ in Kalisville, Montana.
00:24:08I had, like, the perfect life growing up,
00:24:11but I just always found myself getting into trouble.
00:24:13Then I started to get into drugs.
00:24:15Then it really, like, ruined my life.
00:24:17So I went off to rehab.
00:24:20And I started to move in the right direction.
00:24:21I joined the military.
00:24:23The military taught me a lot of structure
00:24:25and really changed the way that I lived my whole life.
00:24:29Now, I wake up at 4 every morning, get my workouts in.
00:24:33I lift heavy things.
00:24:34And right now, all my focus really on is achieving the most that I can,
00:24:39giving my family the best life they can have.
00:24:41Going into this competition,
00:24:42I knew I would probably have the least amount of cooking experience.
00:24:46I've only been barbecuing for four years,
00:24:48but it doesn't matter how much restaurants you own,
00:24:50how many followers you have,
00:24:52any stars you earned.
00:24:53The island gives everyone an even playing field,
00:24:55no matter what their resume is.
00:24:57I'll work everyone.
00:24:59I'm not gonna stop till I'm the champion
00:25:01and walking away with that 100K.
00:25:04Damn it, the walk's not hard enough.
00:25:06Hey, R, when are you done with that mandolin? Soon?
00:25:09One minute.
00:25:10I'm just gonna grate this onion.
00:25:11I'm making a Mediterranean bavette,
00:25:14can need popcorn, and cheesy latkes.
00:25:18With spray cheese, who doesn't like a cheese potato?
00:25:22Hey, that's good, that's good, that's good.
00:25:25Latkes are good.
00:25:27I'm gonna help Ara with marinating the bavette,
00:25:30getting that nice and seasoned.
00:25:32Dude, this is gonna be sick.
00:25:33Yeah.
00:25:34Ara, how about a palm sugar and century egg gastrique?
00:25:36I like it.
00:25:38When I went into this today and I put myself out there,
00:25:41I was like the tornado.
00:25:42I know it could be observed as a backseat.
00:25:46For me, it's more of a leadership role.
00:25:49I got hands, guys.
00:25:50Run and grab me your first ginger.
00:25:51Because you're guiding each station,
00:25:54and also this is really gonna give me a chance
00:25:56to observe my teammates and to see what I'm up against.
00:26:00This island will test us,
00:26:02but lucky for me, I don't break easily.
00:26:04I'm from Boynton Beach, Florida, and I'm a private chef.
00:26:08I've gotten before that I'm a hard read,
00:26:11or I'm intimidating, and it's like, not really.
00:26:14I play my cards very close to my chest
00:26:16and figure people out before they even say a word.
00:26:20I consider myself a fighter every single day.
00:26:22If I'm not in the kitchen slinging pans,
00:26:25I am in the gym lifting heavy weights.
00:26:27You put in the work, you get good results.
00:26:31I have been through super deep trauma.
00:26:34Six years ago, my late husband took his own life.
00:26:38But out of the darkness comes super bright light.
00:26:43It definitely brought out the strength within me
00:26:45that I never knew I had.
00:26:47Now I advocate for positive mental health in this industry.
00:26:51Winning $100,000 would mean that I can finally put this money
00:26:55towards a nonprofit for the support that we need.
00:26:58I'm confident that I can do it.
00:27:01I am happy with this.
00:27:03Hey, chefs!
00:27:04Yes!
00:27:05Yes, chef!
00:27:06Would you like to hear your treasure chest clue?
00:27:08Yes!
00:27:09Yes!
00:27:10Let's go!
00:27:10I would do unspeakable nasty things for some butter.
00:27:14Gather close, because I'm only going to say this once.
00:27:16All right, guys.
00:27:17Steph comes out, and it's rematch time.
00:27:21Oh, we have a treasure chest.
00:27:23Oh!
00:27:24I hate to say it.
00:27:26Steph might as well go back to his camp right now,
00:27:28because he's not beating me this time.
00:27:31Two waters meet, but only one survives.
00:27:35Search where the river ends, and the ocean arrives.
00:27:39That's a good one.
00:27:40Oh!
00:27:41Do you think they got that?
00:27:42It's a final...
00:27:43Oh, no, right!
00:27:43Come on!
00:27:45Where two waters meet, but never combine.
00:27:48I remember when we were gathering the equipment for the kitchen,
00:27:52there was almost this swamp that looked like it should have led into the ocean.
00:27:56I know exactly where this treasure chest is.
00:27:58It's fine.
00:27:59Let's go.
00:28:00What is it?
00:28:01He said where the rivers meet.
00:28:02We all know ours.
00:28:04The beach is the fastest man.
00:28:06There's no point in trying to catch a plane that's already left.
00:28:09Yeah, let's go.
00:28:10Like, look at him.
00:28:11He's just like, I know exactly where I'm going.
00:28:18You get it?
00:28:20Yeah.
00:28:20Oh, look at that.
00:28:22I just went and got the treasure chest.
00:28:24Three!
00:28:25Three!
00:28:26Three!
00:28:26Three!
00:28:28Three!
00:28:28Three!
00:28:28This treasure chest is a massive win for us.
00:28:32I am super pumped, and I knew I wasn't going to disappoint my team.
00:28:35What we got?
00:28:36What we got?
00:28:36Looks like olive oil.
00:28:39Oh, man, I need that fat.
00:28:40I need that fat.
00:28:41Coconut milk and chili crisp.
00:28:44Chili crisp.
00:28:44Chili crisp.
00:28:45Wow.
00:28:46I could use a little chili crisp, actually.
00:28:49I can use this coconut milk to help marinate my Mediterranean mevet.
00:28:55We have it on these skewers.
00:28:57Throw them onto some hot coals, making sure there's a nice char on them.
00:29:00But they're still nice and medium rare inside.
00:29:03Hey, when you're done, can you help me with the spices?
00:29:06How much, uh, how deep should I put it, the oil?
00:29:09I don't know if he's nervous, but Chef Steph's asking a lot of questions.
00:29:16Can you come whenever you're free?
00:29:18Does anyone have time to help Steph?
00:29:20What you need?
00:29:21I just don't think it's getting hot enough.
00:29:23Okay, chefs, you've got about 16 minutes on the clock.
00:29:27Woo!
00:29:30Dude, just cook your food, buddy. Let's go.
00:29:32Let's just put your beef in. It's go time.
00:29:34Okay.
00:29:34Yeah. Go fast, Steph. Be confident.
00:29:38Logan, how you doing?
00:29:39Good.
00:29:40The yucca comes off and is cooked all the way through,
00:29:42and I realize that I have nothing to mash this with.
00:29:45We are on an island, and resources are extremely limited.
00:29:48I'm not gonna mash my mash with a rock.
00:29:50Okay.
00:29:51I find a jar of peppercorns, and I am smashing my yucca,
00:29:55and I'm realizing that the yucca's kind of overcooked,
00:29:58and it's becoming very gummy.
00:30:00This is unusual, right?
00:30:01Well, it's not.
00:30:06It's gummy.
00:30:07Yeah.
00:30:07Still so not seasoned.
00:30:08Everything kind of just fell apart again.
00:30:10As time is ticking by, the wind's kind of coming out of my sails.
00:30:14The high that I felt from the gauntlet is kind of deflating.
00:30:17I'm getting very frustrated with myself.
00:30:19I'm frustrated with the island.
00:30:20I just gotta get this steak going.
00:30:23You need to still cook your steak.
00:30:25Yeah.
00:30:26I know.
00:30:26I know.
00:30:27I'm defeated.
00:30:27I just, like, I can't do anything right.
00:30:29JP, you got my steak somewhere, or did everyone grab some?
00:30:33What do you mean?
00:30:34You're out?
00:30:34I cut four pieces.
00:30:35I thought we had enough.
00:30:37Okay.
00:30:38Are you missing steak?
00:30:39Huh?
00:30:39Yeah.
00:30:40The whole thing?
00:30:42Yeah, I didn't get a piece of steak.
00:30:43It appears that there's a missing steak.
00:30:46That's a little bit stressful, yeah?
00:30:49When I have no beef, like, everything crumbles.
00:30:52Like, it just all falls apart.
00:30:54I feel like giving up.
00:30:55Logan's steak seems to be missing, which is not ideal.
00:30:59Logan just said, where's my steak?
00:31:04I took it.
00:31:06I didn't mean to.
00:31:07I swear on my life it was an accident.
00:31:11Logan.
00:31:11Logan, I'm really sorry.
00:31:14I'm so sorry.
00:31:15No, it's okay.
00:31:15It's okay.
00:31:16But I have more than enough of this.
00:31:18Yeah, leave it there.
00:31:19I'm pretty frustrated with Carrie.
00:31:21And I know she didn't do it out of Malice.
00:31:23She's my teammate.
00:31:24We're all dependent on one another right now.
00:31:26I get through my emotions.
00:31:27I go back to my station.
00:31:28I take the biggest handful of queso fresco you've ever seen in your life.
00:31:32And I throw it into my mash.
00:31:34I'm whipping it.
00:31:34I'm trying not to over-whip it to make more gumminess.
00:31:38But the queso fresco is helping us start fluffing it up.
00:31:41Okay.
00:31:42Two minutes.
00:31:43Two minutes to go.
00:31:44We got everything on each dish.
00:31:45So you've got century egg, popcorn.
00:31:47The, um, square cheese needs to go on.
00:31:49I'm sitting there going all shooting.
00:31:50James ran over and said,
00:31:52Dwight, look, you need the spray cheese.
00:31:53You need the cheese on this dish.
00:31:55Yes, sir.
00:31:56Oh my gosh.
00:31:57I only have like two minutes left.
00:31:59Do you want a little bit of lime and a little bit of this?
00:32:01That's awesome.
00:32:03Little bit of lime in there.
00:32:06I got my groove on now.
00:32:07I'm just going to finish up that steak.
00:32:09You can see that it's like super charred.
00:32:11So I'm really happy with that.
00:32:12I let my vivette rest.
00:32:14And then I start slicing into it.
00:32:17However, I don't slice my vivette against the grain.
00:32:22But I blacked out.
00:32:24I was so nervous.
00:32:26And I made that huge mistake.
00:32:28One minute on the clock, chefs.
00:32:30All right, who needs help?
00:32:31I need help.
00:32:32Is everybody plating?
00:32:34I'm plating.
00:32:34I'm plating.
00:32:35I'm plating.
00:32:36I just pulled a rabbit out of my .
00:32:40All right, chefs.
00:32:41This is it.
00:32:42Oh, my God.
00:32:43Nine.
00:32:44Eight.
00:32:45Seven.
00:32:46Six.
00:32:47Five.
00:32:48Four.
00:32:49Three.
00:32:50Two.
00:32:51One.
00:32:52Time's up.
00:32:54Let's go.
00:32:55Let's go.
00:32:56Come on.
00:32:58Well done, guys.
00:32:59Oh, Logan.
00:32:59He's very happy.
00:33:01Logan is very happy.
00:33:02Let's go, bro.
00:33:03To pivot that hard with that little time left after so many hiccups through the challenge,
00:33:09this is the best thing that could have happened in any way, shape, or form.
00:33:16Teams, you really dug in and gave it your all to make a family-style feast.
00:33:21Each team had a unique set of basket ingredients based on what you dug up in the sand.
00:33:26Blue team, your ingredients were popcorn kernels, vivette steak, century egg, and queso fresco.
00:33:33As always, the judging criteria on this island are taste, presentation, and execution.
00:33:39Blue team, you're up first.
00:33:40First, what did you make for your five-course feast?
00:33:44What you have for me, chefs, is a tostone with seared beef finished with a sofrito.
00:33:51And then we have a century egg aioli with a queso popcorn.
00:33:56Okay.
00:34:07We saw you today really going for it.
00:34:10Yes.
00:34:10The crunchiness of the tostones is really what I love the most.
00:34:13The acidity works very well.
00:34:15The queso is so required because it adds the creaminess which goes with the plantains.
00:34:21But the bavette could have been cooked a little less to still have that juiciness.
00:34:26Cook that. Thank you, chef.
00:34:27Judges, what did you think about Logan's dish?
00:34:29I have prepared for you a marinated bavette with a popcorn crunch over a queso yucca mash.
00:34:36I think that the yucca was fantastic. It's my favorite part. It's really fluffy.
00:34:42It reminds me of a grits or a polenta in a way.
00:34:46After the last competition, you've really come back swinging.
00:34:49Yeah.
00:34:49This absolutely delicious topping is good use of the century egg and good use of the popcorn kernels.
00:34:56Thank you.
00:34:57And Jean-Paul, what did you make?
00:34:58I cooked a popcorn and queso fresco crusted bavette.
00:35:03And I got that century egg salsa verde underneath.
00:35:05Very fresh, delicious. I think the sear is fantastic, but the steak is a little overcooked.
00:35:10Mmm.
00:35:11I know it's challenging to cook on open fire.
00:35:13You don't have a knob where you can just, you know, bring it down and bring it up.
00:35:16But that's part of Chop Cast Away.
00:35:19Thank you.
00:35:20Chef Steph.
00:35:21Chef, I made a bavette hash.
00:35:23Love the idea of a hash. I think hash is something so comforting.
00:35:26And the way you manage to get the potatoes really caramelized, that bite is fantastic.
00:35:33The crumble of queso fresco on top, fantastic.
00:35:36That wok is everything. I see you're working with it.
00:35:39And how did you sear the meat? Cast iron or in the wok?
00:35:42In the wok.
00:35:42Yeah.
00:35:43When you do a hash, the sear creates caramelization. When you don't have the caramelized meat,
00:35:49you don't get the flavors that you need to here, right?
00:35:52Yes, you brought the wok, but that does not mean you have to do everything in the wok.
00:35:58Judges, what do you think about Aidan's work?
00:36:00Today, what you guys are going to have in front of you is a beef carpaccio.
00:36:04On the base is going to be a century egg and queso fresco aioli.
00:36:08On top, you're going to have some pickled red onion and then some crunchy popcorn.
00:36:14Beautiful presentation.
00:36:16The aioli, the century egg with the queso is actually really smart
00:36:20because century egg does have a very robust flavor to it
00:36:25and you've really managed to tame it along with the queso.
00:36:28So, great utilization of those ingredients.
00:36:31You're cooking way beyond your years, huh?
00:36:34Thanks, Chef.
00:36:35Kid's a beast.
00:36:37Well done, Team Blue.
00:36:38Well done, Team Blue.
00:36:39Thank you.
00:36:39The Blue team absolutely slayed it.
00:36:41Green team, you are up next.
00:36:43Let's go, Green.
00:36:44Going to this tasting.
00:36:45Well done, guys. Well done.
00:36:47I'm nervous.
00:36:50Okay, Green team, as you know, you have the same basket ingredients,
00:36:54except for instead of queso fresco, you had spray cheese.
00:36:58Being that there was six of us and five dishes,
00:37:01we kind of pinned each dish for each chef.
00:37:03I was more of a tornade, so helping out along the bit.
00:37:06Okay, Chef Ara, please tell us about what you made.
00:37:09So, we have a Mediterranean coconut bavette with a cheese latke
00:37:14and a chili crisp century egg gastrique popcorn.
00:37:23The beef is cooked great.
00:37:26Thank you, Chef.
00:37:27Finding those Middle Eastern flavors in the rub,
00:37:29and then the latkes is a fun thing here, right?
00:37:33Mix it rustic in a nice way.
00:37:35Fantastic.
00:37:36Thank you, Chef.
00:37:37Kate, please tell us which dish you made.
00:37:39Awesome.
00:37:40I actually made the beef bavette tartare
00:37:43with some yucca chips and spray cheese and century egg aioli.
00:37:50I really appreciate the idea of a tartare.
00:37:53You guys seared this before, right?
00:37:55Oh, no.
00:37:56Just raw.
00:37:57I think if you actually sear the meat and then did like a bavette tartare,
00:38:02I think maybe it would work a little better,
00:38:04so you actually give a little time for the fat to come up.
00:38:07It needs salt to me, like desperately.
00:38:10So, where was the spray cheese?
00:38:13The spray cheese was in the century egg aioli.
00:38:16Oh, it's under it.
00:38:17Hopefully, that gives you some salt that you were looking for.
00:38:20I almost wish that I hadn't discovered the century egg
00:38:24and the spray cheese aioli.
00:38:26It's a very challenging texture and flavor.
00:38:32I think the spray cheese, if you would have put it in the tartare
00:38:35and just gently folded it, it would have been a little bit more successful.
00:38:40Okay. Chef Dwight, could you tell us which dish is yours?
00:38:43Mine is the country potatoes with the crispy, spicy beef bavette.
00:38:52I hope nobody films this. This is not documented in any way.
00:38:55Because the fact that I like the way you use the spray cheese,
00:38:59I don't think I've ever in my life would say I like the spray cheese.
00:39:03But the spray cheese, for me, works.
00:39:04In terms of spices and seasoning, this is the best dish we had, I think, so far.
00:39:09I think the only downfall of this dish is the ratio of things.
00:39:13You don't have much beef compared to all the starch.
00:39:17Yes.
00:39:18All right, James.
00:39:20Judges, I prepared a devil egg.
00:39:23So, I used a century egg as the whole body.
00:39:25And I also chopped it through a mousseline where we took some of the bavette.
00:39:29It was pounded down by my really good chief beef pounder to the right of me.
00:39:33There was a slight pivot in it. It was going to be a Scotch egg.
00:39:37I do applaud you for embracing this century egg with such gusto.
00:39:44But I do think that you could have used at least one-eighth of the portion that you've used.
00:39:50If you have the entire thing given to you, there's no way that you're going to go through it.
00:39:54The bavette, that part is nice.
00:39:57It's just that when you're done tasting it, the only thing that you're left with is this century egg.
00:40:04I am super concerned.
00:40:06I feel like my risk and my lack of backup plan in this, if it doesn't pay off, it's going
00:40:12to send me home.
00:40:14Next, Chef Paulette.
00:40:15Today I made for you a bavette tagliata, a sauce that I made with the century egg yolk, spray cheese,
00:40:24orange and honey.
00:40:25And then for the popcorn, I gently toasted it with some spices and some of that coconut sugar.
00:40:32You're really good at sauces and flavors.
00:40:35I mean, that is just, I could, right?
00:40:37I mean, I did not know that there was spray cheese in there.
00:40:39Really good.
00:40:40You're quiet, but you know what you're doing.
00:40:43Thank you, Chef.
00:40:45The meat is cooked really nice, but how should you slice the meat?
00:40:50Against the grain.
00:40:52Okay.
00:40:53So how is this meat sliced?
00:40:55It wasn't sliced against the grain, Chef.
00:40:58I was like, does she not know that?
00:41:00And if she doesn't know it, go back to the team and ask, right?
00:41:03Yeah.
00:41:04Because it changes how the dish eats.
00:41:07Absolutely.
00:41:09Team Green, thank you so much.
00:41:10Thank you.
00:41:12I'm pretty nervous.
00:41:13It feels like we are gonna be the underperforming team.
00:41:20Soon, two chefs will fight for their lives in the gauntlet.
00:41:23I didn't slice my vevette against the grain, which is a very rookie mistake.
00:41:31I do not want to go to the gauntlet.
00:41:39One team earned the right for every teammate to continue in the competition.
00:41:43The top team immune from elimination is...
00:41:55The blue team.
00:41:56Yeah!
00:41:58Let's go!
00:41:59Good job, guys.
00:42:01Yeah!
00:42:02Yeah!
00:42:04Literally a weight off of all five of us.
00:42:07We're all already exhausted.
00:42:09It's long days.
00:42:10Being on the island, collecting things, scavenging from the materials for our kitchen.
00:42:14It takes a toll on you.
00:42:15So, not having to go to the gauntlet, I think, is great for the team.
00:42:20And it helps us reserve our gas tanks a little bit more.
00:42:23I'm sorry, Team Green.
00:42:25That means that you are on the bottom.
00:42:26The two chefs with the least successful contributions will be sent to the gauntlet.
00:42:32And one of them will be chopped.
00:42:36The first chef headed to the gauntlet is...
00:42:44Chef Kate.
00:42:47Chef Kate really struggled with that tatar.
00:42:49It just didn't come together in the execution.
00:42:51The gauntlet is intimidating, but I am ready to fight and show why I deserve to stay in this competition.
00:43:00Challenging Chef Kate in the gauntlet will be...
00:43:07Chef James.
00:43:08I'm sorry.
00:43:10Chef James struggled converting that egg for it to become a proper dish.
00:43:16I am gutted that I'm in this situation because I do not want to be floating around the lower
00:43:21parts of this competition.
00:43:23But the gauntlet, I feel, is going to give me the opportunity to show them my heart
00:43:27and my determination, and actually, that I can cook.
00:43:31Nobody said this was going to be easy.
00:43:34We'll see you in the gauntlet.
00:43:44Going into this gauntlet, it feels super real and raw.
00:43:47And it was a quick reminder of the harshness that you're going home if you don't perform.
00:43:53There's a weird bit of excitement that I thrive in.
00:43:55I'm weirdly looking forward to a chance for me to prove myself that I belong here.
00:43:59I feel like this is going to be the perfect opportunity for me to do that.
00:44:02Let's go, guys!
00:44:07I'm going up against James, British James.
00:44:09He's awesome, super talented.
00:44:11This is an all-around badass.
00:44:12Definitely a threat that I need to take out.
00:44:15Chefs, welcome to the gauntlet.
00:44:18Your survival in this competition depends on your ability to take your former teammate down.
00:44:25These baskets will determine your fate.
00:44:28Good luck, Mike.
00:44:29Good luck, Mike.
00:44:32Not too much luck for the bit.
00:44:34It's a wee bit.
00:44:35This gauntlet definitely hits a little bit different.
00:44:38You know, it's scarier, it's more intense, because we will be losing one of our team members.
00:44:44Open them up.
00:44:52Saddle of rabbits.
00:44:54You've got a rabbit saddle.
00:44:56As someone who hunts, seeing rabbit is a gift.
00:44:59Pineapple.
00:45:00Pineapple.
00:45:02I'm not exactly sure what this is.
00:45:06That's going to need a sniff.
00:45:07Mama Juana.
00:45:09Looks like something that you now made 100 years ago.
00:45:12But it's got a lot of flavor in there, and that could be a marinade.
00:45:14That's where my head's going.
00:45:15Bok choy.
00:45:17And bok choy.
00:45:18So many ideas running through my head.
00:45:20Tying it all together is going to be the challenge.
00:45:23You better hop to it.
00:45:24Your 30 minutes starts now.
00:45:26Come on, guys.
00:45:29Come on, guys.
00:45:30All right.
00:45:34Oh, that's a lot of water in there.
00:45:36Cool.
00:45:36Love that for me.
00:45:38You got this, Kate. You got this, Kate.
00:45:39The gauntlet is intense.
00:45:42It's dark. It's smoky.
00:45:44There's a lot more at stake.
00:45:45You're fighting for your life.
00:45:49Last competition, green team, they were soaring high.
00:45:52They won.
00:45:52And this time, I think it is a reality check for them.
00:45:55You know, one of these chefs is going home.
00:45:59The basket actually is a beautiful basket.
00:46:02Good basket.
00:46:03There is bok choy, which is beautiful.
00:46:06Pineapple.
00:46:07I mean, like, come on, you're giving fresh ingredients.
00:46:09And then, of course, the rabbit saddle.
00:46:11It is a very lean meat.
00:46:13I love rabbit.
00:46:14I grew up hunting a lot of rabbit.
00:46:16Rabbit is a very temperamental protein.
00:46:19Tell people about the danger of rabbit.
00:46:21It's kind of the same danger as chicken.
00:46:23Yeah, I mean, you don't want to serve it medium rare or anything like that, but you also do not
00:46:27want to serve it dry and overcooked.
00:46:29I'm removing all this silver skin so that the judges have a really nice bite.
00:46:34Rabbit saddle is two loins attached to the rib cage.
00:46:37One will use the loin because it is a prized part of the rabbit.
00:46:42James has more of the elevated.
00:46:44He definitely has more of an elevated style.
00:46:46I mean, he's French trained.
00:46:48A lot different.
00:46:49Whereas Kate has this hunting gathering very rustic.
00:46:54Rustic for sure.
00:46:56I grew up hunting rabbit with my bow and arrow, actually.
00:46:59My dad and my stepmom live on a farm.
00:47:02It is awesome.
00:47:03It's my happy place.
00:47:05I just run around like a crazy lady, harvesting mushrooms, growing fruit.
00:47:10I would love to win this $100,000 and put a down payment on my own farm.
00:47:16It would be a lifelong dream come true for me.
00:47:20All right, everybody.
00:47:21About 23 minutes on the clock right now.
00:47:23This is heavy.
00:47:26I taste the mamahuana.
00:47:28What's it taste like?
00:47:29How's it taste, chef?
00:47:30It tastes like...
00:47:32Tastes like a rum, like a heavily spiced rum.
00:47:35Mamahuana is pretty much, think a sangria.
00:47:39Think a mulled wine.
00:47:40That is basically what it is.
00:47:42It is wine and rum and liquor, which has been mixed with spices and bark.
00:47:47It used to be an herbal medicine, but it's got a lot of sweetness to it.
00:47:51I see pineapple and mamahuana together.
00:47:55Together.
00:47:55Almost working as a glaze.
00:47:56All right, Kate.
00:47:57What are we doing?
00:47:58Tell me the dish.
00:47:59I'm doing a saddle of rabbit, just a loin of rabbit, marinated in the mamahuana and also some grated pineapple.
00:48:08And then I'm going to do a grilled bok choy and pineapple slaw.
00:48:14Pineapple is a blessing.
00:48:16Pineapple is loaded with bromelain.
00:48:18It's an enzyme that will help break down proteins and it just acts as a natural tenderizer.
00:48:25Mamahuana is going to add some spices and flavor.
00:48:30I take the loins and the flanks and I get them into my marinade.
00:48:35I'm going in this respecting Kate massively.
00:48:38I'd be an idiot to feel overconfident.
00:48:40I feel like you have to give everybody this early in the competition enough respect,
00:48:45because we haven't seen enough of anybody, including myself.
00:48:48I've got the rabbit going.
00:48:50On the plancha, really, really hot.
00:48:51I get a real good sear on it.
00:48:54Yes, Chef.
00:48:56Put it on a hook and I hang it above and I just want it to catch a little bit
00:48:59of smoke.
00:49:00I'm making a plate on rabbit ramen with chard pineapple, a burnt leaf vinaigrette, a soft egg,
00:49:07and I'm going to use some of that mamahuana to marinate the rabbit with a little bit of soy.
00:49:11And I'm taking that saddle bone and I'm throwing it straight on the grill.
00:49:15I want to get some barbecue on there.
00:49:16I want to bring the smoke into this ramen.
00:49:19James put that cast iron pot with the water in it.
00:49:22Is he making the sauce, the stock?
00:49:23All right, James.
00:49:25Yes, sir.
00:49:25Tell me what you're making, Chef.
00:49:27I'm going to go big or fail flat on my face.
00:49:29I'm going to make a 30-minute ramen.
00:49:32That's all for me.
00:49:33You're crazy, boy.
00:49:3430-minute ramen.
00:49:35Let's give it a go.
00:49:36His entire plan of making a ramen is very ambitious.
00:49:40Very ambitious.
00:49:41Because we need, we know, it has to have that depth of flavor.
00:49:44Very ambitious, exactly.
00:49:44Right?
00:49:47Ramen's nothing without layers of flavor and I need to get that first base rocking.
00:49:50I'm seeing streaky bacon, which has got loads of fat in it.
00:49:53I'm seeing onion.
00:49:54I'm seeing garlic.
00:49:55Let's go, James.
00:49:56Let's go.
00:49:5710-minute ramen is the biggest gamble, but I know if it hits, it's going to be impressive.
00:50:05Let's go.
00:50:07While the rabbit is marinating, I start on the saw.
00:50:10I love what Kate did.
00:50:12You know, she utilizes the fire and the elements of it in really different ways.
00:50:16I char the pineapple and the bok choy and pour some marijuana in there.
00:50:23I also add some lemon juice, some lemon zest.
00:50:25I want the slaw to add flavor, char, and brightness.
00:50:33Thinking about my flavor profiles, what I need.
00:50:36I've got my acidity.
00:50:37I've got my earthiness.
00:50:39I've got my texture.
00:50:39I've got my richness for my egg.
00:50:40I'm thinking I need a big hit of umami.
00:50:43The bacon is offering me some, but because I'm making a ramen in 30 minutes,
00:50:46it needs a backup dancer.
00:50:48I see molasses and coat them.
00:50:50I use the burnt lemon to give it a little lift.
00:50:53I'm good to go.
00:50:54Chef's 12 minutes remaining on the clock.
00:50:57Can I get some of the soy sauce?
00:51:00Where is it?
00:51:03All right.
00:51:04Soy sauce, sorry.
00:51:05Yep.
00:51:06Ugh.
00:51:08I think it's popcorn head.
00:51:09All right.
00:51:11Thank you.
00:51:12Oh, it's bloody hell.
00:51:13Her bowl with the rabbit is on the grill, but it's not on the pan.
00:51:17Oh, she's looking for oil?
00:51:19Come on, girl.
00:51:19She needs to cut that rabbit now.
00:51:21It's a humbling experience being in the gauntlet.
00:51:24The time goes super fast.
00:51:26The pressure is everywhere.
00:51:29Bloody hell, that's too heavy.
00:51:32And here comes the rain.
00:51:36Relentless.
00:51:37Okay, is your rabbit on?
00:51:39Yeah, my marinade is on.
00:51:40My rabbit's not on.
00:51:41No, rabbit.
00:51:42But my rabbit's super small.
00:51:44It's time to put it on, Kate.
00:51:44Yeah.
00:51:45Otherwise, you won't have a dish.
00:51:51Oh, yeah.
00:51:53I need to get this rabbit cooked, and I also need to get it time to rest.
00:51:57I'm definitely feeling like, let's haul ass.
00:52:00Kate, throw that thing around with Plancha.
00:52:01I'm going to.
00:52:02Thank you.
00:52:07They're looking noodley.
00:52:14The weather can change at an instant.
00:52:16It was so beautiful.
00:52:17Yes, yes.
00:52:17And suddenly the...
00:52:18Look at this right now.
00:52:19The sky is open.
00:52:20The rain is affecting the temperature of my fire.
00:52:23Chef's four and a half minutes on the clock.
00:52:25I am definitely coming up against this clock.
00:52:28This island has tested every part of my being.
00:52:33It's cold.
00:52:34It's hot.
00:52:34It's wet.
00:52:35It's muddy.
00:52:35We're sliding.
00:52:36I'm cut.
00:52:37I literally have, I think, 35 bruises.
00:52:39Yes, chef.
00:52:41What's the gummy eye?
00:52:42I've spent a lot of time in the wild, and I know there's nothing you can do to fight Mother
00:52:48Nature.
00:52:49You just got to adjust.
00:52:51I take the rabbit, and I move it over to the part of the fire that is still hot and
00:52:55much lower to the ground.
00:52:56Kate's rabbit will be cooked.
00:52:58She actually did a really good move now.
00:53:00She moved it over to the Plancha, and it's going to both rest and cook at the same time there.
00:53:05It's absolutely hammering it down with rain.
00:53:07The wind's coming in.
00:53:09I'm pretty sure I've got tears coming down my face.
00:53:14Thinking about my daughter.
00:53:16I've got the most beautiful teenage daughter at home who looks up to me quite a lot, and I look
00:53:22up to her.
00:53:23When I was leaving for this, she just said she was proud, and she thought I'd smash it.
00:53:27So, yeah, big confidence boost right there.
00:53:30Right now, I run to the Coles.
00:53:33I grab this leak.
00:53:34I'm going to cut this open, and it's going to sing to me.
00:53:37And that's still going to smoke into this ramen.
00:53:43I'm playing now.
00:53:45I'm thinking about this bok choy.
00:53:46I'm reserving its integrity.
00:53:48The leaves are already sat in the bottom of the bowl, and that broth is just going to warm it
00:53:51through.
00:53:51So when the judges eat it, it's so fresh.
00:53:54Yeah, it's looking brothy.
00:53:58I pull the rabbit off the heat, and it's perfect.
00:54:01Transfer my rabbit from the grill to my cast iron.
00:54:04I char some lemons and garlic, deglaze the pan with some mamajuana, and then mount that with a big pad
00:54:13of butter and make a mamajuana pan sauce.
00:54:17By far the heaviest rain we've seen yet, and I'm a little worried that all the food's going to be
00:54:23soaked.
00:54:24So we grab an umbrella, and I run over to James, and I start protecting the food.
00:54:29Ultimate squad goals here.
00:54:31Literally.
00:54:32James' teammates holding umbrellas over him.
00:54:34Yes.
00:54:34Trying to help.
00:54:38It's the blue team holding an umbrella over Kate.
00:54:41Not even her own team doing that.
00:54:42Love it, love it, love it.
00:54:43Very shaky behavior.
00:54:44This is crazy.
00:54:45These two are going through it.
00:54:46We've got to help our people out.
00:54:48I can't thank you guys enough.
00:54:50Yeah.
00:54:50Two minutes on the clock, chefs.
00:54:52Rabbit actually turned out really good.
00:54:54I'm liking the flavors.
00:54:56I need some salt.
00:55:00Mama Juana, oh my god, that's good.
00:55:03First time cooking ramen, and I'm doing it in a jungle.
00:55:06Let's go.
00:55:10All right, this is the fun bit.
00:55:13Hey!
00:55:14Okay.
00:55:14Get the sauce on the plate!
00:55:16Ten, nine, eight, ten, six, five, four, three, two, one!
00:55:28Good job guys!
00:55:30Good job guys!
00:55:31Good job guys!
00:55:33Good job guys!
00:55:33That was a great hustle.
00:55:34Going into this, I wanted to stay really true to the ingredients in the basket and letting
00:55:39them shine.
00:55:39That's what I really feel like I did my best to do here.
00:55:43I'm feeling like I gave absolutely everything, and that would determine my future.
00:55:56Chef Kate, Chef James, you have arrived at the chopping block.
00:56:01We gave you 30 minutes to prepare a dish that showcased rabbit saddle, mama Juana, pineapple,
00:56:10and bok choy.
00:56:11Chef Kate, please tell us about your dish.
00:56:13I prepared for you a grilled rabbit loin and flank marinated in mama Juana, a pineapple
00:56:22and grilled bok choy slaw, and I also made a little pan sauce with the mama Juana and
00:56:29some lemon.
00:56:31You know, you have so much grit.
00:56:33It's amazing.
00:56:34You just don't want to let go, and you want to fight.
00:56:37Yes.
00:56:37And along the way, you never, ever stop smiling and be positive about it.
00:56:43This was not easy, and you know, it rained, right?
00:56:47Halfway through.
00:56:48Thank you.
00:56:49Kudos on time management.
00:56:50The rabbit is cooked beautifully.
00:56:53Yes.
00:56:54I like my rabbit.
00:56:55I love the fact you gave us dark meat and the white meat.
00:56:57Some really nice notes, especially the bite between the acidity of the pineapple and
00:57:03the rabbit.
00:57:04Well done.
00:57:04I really love the pineapple.
00:57:06I really love the sharpness of the bok choy, but I somehow need something to bring it
00:57:12all together, whether it's more sauce, maybe some fat from a bacon, you know, but it needs
00:57:16to kind of be composed that way.
00:57:18Right?
00:57:18It just needs one more thing to take it to that wow level.
00:57:23Understood, chef.
00:57:25Thank you.
00:57:26Okay.
00:57:27Chef James, please tell us about your dish.
00:57:29So we've got a playful nod to the famous ramen.
00:57:33So you've got some rabbit loin, which I've sealed off and then hung to try and catch a little
00:57:37bit of smoke, but first I dressed it in a little bit of mamawana.
00:57:40I wanted to create a really light aromatic broth.
00:57:42I found some streaky bacon, bok choy, rip the leaves off and put it in the bottom, lemongrass,
00:57:47ginger, garlic.
00:57:47I burnt onions.
00:57:48I charred pineapple on the side, and hopefully you can see where I was going with the flavors.
00:57:53James, this is really like London calling.
00:57:57Like if you go take the tube to Brixton, you would find like an isakaya that is not out
00:58:02of Japan, but is out of London.
00:58:04And that's kind of what I feel here.
00:58:06You have something that is very much you.
00:58:08You love these flavors and you were able to get a concept early.
00:58:14It was really enjoyable to watch how you managed to wrap it up.
00:58:18You hung some, you grilled some.
00:58:20That was some of your best cooking.
00:58:22Yes, chef.
00:58:23Thank you.
00:58:24I also think that the smokiness and the creaminess of the egg that is cooked to perfection.
00:58:29To me, one of the favorite things that you did with the basket ingredient was something
00:58:33as simple as the bok choy.
00:58:34You didn't cook it.
00:58:36You just tore it and let the broth wilt it and made it absolutely beautiful.
00:58:41You just take this big swing and I think there is so much beauty in that.
00:58:46Not being scared of actually embracing the process.
00:58:48And I think you really use the ingredients wisely and you actually use the pantry.
00:58:54Really nice.
00:58:55Thank you, chef.
00:58:56I do think that this could have used a lot more aromatics to get more of the flavor
00:59:03that usually hours and hours of making the broth really mimics.
00:59:07So either some spice, some more of the ginger, lemongrass, but got to commend your ambition.
00:59:15Thank you.
00:59:19Chefs, you both fought hard.
00:59:21But only one of you can continue in this competition.
00:59:25Right now I'm thinking it can go kind of either way.
00:59:27James' dish sounds super creative and really delicious.
00:59:31But I think I deserve to say I feel like I focused and highlighted the basket ingredients.
00:59:40I feel like even though the dish didn't smash at 10-10, I feel like the respect to the work
00:59:44rate was there.
00:59:45And I'm hoping that the guys can see that I'm here and I'm fighting for my life.
00:59:57So, whose dish is on the chopping block?
01:00:14Congrats, mate.
01:00:15Don't be sorry.
01:00:17Don't be sorry.
01:00:18Thanks.
01:00:19Good job.
01:00:20You guys crushed it.
01:00:21Mate.
01:00:21You deserve it.
01:00:23Chef Kate, I'm sorry.
01:00:25You've been chopped.
01:00:26Judges?
01:00:28Kate, um, we really applaud.
01:00:31Your strength and grit.
01:00:33And you have shown that since day one.
01:00:35Today, although you were able to really put all the elements in the basket on the plate,
01:00:41what was missing is really a cohesive dish.
01:00:44Whether it's a sauce, like a streak.
01:00:46And because of that, we had to chop it.
01:00:49Thank you.
01:00:51Thank you, Ted.
01:00:51It's great having you here, Kate.
01:00:52Thank you, Marcus.
01:00:53Great job.
01:00:54Thank you.
01:00:55Thank you.
01:00:55Thank you, Monique.
01:00:56Thank you.
01:00:57Hey, cheers.
01:00:59Good luck.
01:01:00Good luck, Chef.
01:01:01Hey, don't be sorry.
01:01:02It's a game.
01:01:03This island is absolutely mad.
01:01:07The weather, the elements, the challenges.
01:01:10I wish I could definitely be here to keep fighting, because I feel like I'm a great competitor.
01:01:21And that means, Chef James, that you have earned the right to continue in the competition.
01:01:26Well done.
01:01:27Congratulations.
01:01:27Thank you, judges.
01:01:30Thank you.
01:01:31Thank you.
01:01:32Thank you.
01:01:32Thank you so much.
01:01:33I think you showed a lot of soul tonight.
01:01:35And you showed a lot of grit.
01:01:36And I could taste that in that ramen broth.
01:01:38I gave you 100%.
01:01:39And if I was going home, I was going to be proud of myself.
01:01:41I gave you everything I had.
01:01:42I made it.
01:01:45And I want to cry.
01:01:47Yay!
01:01:49All right!
01:01:50Next challenge, I need to make sure everything I do is meticulous in detail, and I need to
01:01:55concentrate, and I need to hyper-focus.
01:01:58Hey, Chefs.
01:01:59I know you're probably getting tired.
01:02:02We all feel a little bit like the island is taking a toll on us.
01:02:05We've had to face so many difficult challenges, and the weather has been truly insane.
01:02:11But I'm ready to come back for the next challenge, strong as ever.
01:02:15The only way to move forward is to dive head first into the competition.
01:02:21There's no way I'm going to make it there.
01:02:23Hannah!
01:02:24The current's pulling Hannah away.
01:02:26Gotta help her.
01:02:27You gotta help her.
01:02:29This is one of the scariest experiences I've had in my life.
01:02:32We've got a lack of leadership.
01:02:34I don't have a vision.
01:02:35We were kind of like working it together.
01:02:37We've got dry clams with no sauce and two different types of chips.
01:02:40I'm having a hard time cooking my food.
01:02:43You've got to take charge.
01:02:44Be distinct.
01:02:45Come on.
01:02:46Don't over-salt it.
01:02:47Don't over-salt it.
01:02:48We need some fat.
01:02:50It needs some unctuousness.
01:02:51It needs some balls.
01:02:53Boy, JP does look frustrated.
01:02:55That doesn't taste good.
01:02:56I am not losing today.
01:02:58This is raw.
01:02:59This is real.
01:03:00I...
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