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24 in 24: Last Chef Standing - Season 3 Episode 7 - Shift 7: Precision
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00:01Last time on 24 and 24, this shift is one of my personal favorites.
00:05Oh boy.
00:06The chefs face one of their biggest twists yet.
00:09Um, where's my knife?
00:11My knives are not here.
00:13That's messed up.
00:14Nothing sharp!
00:15And Brian Malarkey went from winning the Golden Knife at the start of the shift.
00:19Oh, this knife is nice!
00:20To clocking out at the end.
00:24And now, eight chefs at an hour 12.
00:28This is 24 and 24, last chef standing.
00:3511 challenges down, 13 challenges to go.
00:39I think we should all go to the break room to talk about what's next.
00:42Your next shift starts right now.
00:45Oh boy.
00:46Somebody's in trouble.
00:48Woo!
00:50I'm gonna lean up here.
00:53So I know everybody wants to take a rest and I could appreciate that.
00:57But I need you to get up and come front and center.
01:00If my knees are gonna hurt everybody's, that sound is new.
01:04I'm not sure how I'm feeling because I do not know if it's daytime, nighttime, if it's yesterday or today.
01:09I feel like I've actually left my body and I'm observing myself from the outside.
01:13Do not recommend doing this regularly.
01:16So every elite chef knows that a kitchen operates as a team.
01:20So shift five is all about teamwork.
01:26So we started with 24 and you eight are left.
01:29Now you're gonna be split up into two teams of four.
01:32Viet.
01:33Yes, sir.
01:35You have the golden knife.
01:37I sure do.
01:41Mentally, I'm pumped.
01:43I've gotten some renewed spirit because I just won the golden knife.
01:46But physically, I'm starting to feel it.
01:49I feel it in my neck.
01:50It's starting to get really real.
01:53So this is your first time in the competition with the golden knife.
01:56It is.
01:56And I need to tell you and everybody, this thing matters.
02:01With that in mind, you get two things.
02:04First off, you get to be the captain of one of the teams.
02:08In addition to that, you get to choose the captain of the other team.
02:12Yet you have the floor.
02:14There really isn't a strategy, but there's one thing.
02:17Alex is not going to be a team captain because I wanted him on my team.
02:21All right.
02:22I choose Zach.
02:26I thought we were friends.
02:28Zach is a strong cook, but he's more known as a pastry chef.
02:33And these challenges are more geared towards savory.
02:36So that's going to give me and my team an advantage.
02:40Yet since you have the golden knife, you get first choice.
02:44All right.
02:44When I came in, I'm like, crap, this is the person that I have to beat.
02:47So I'm going to choose Alex.
02:49Alex, okay.
02:51He picked me first, which is a huge compliment.
02:54Zach, you get second choice.
02:56You took my choice.
02:58I don't even understand what team captain means at this point.
03:02We don't know what this team is doing.
03:04I am going to pick someone who I'm very close with, who I've worked with a lot, and who has
03:10a lot of competition experience.
03:13So Mama Wong.
03:14All right.
03:15Team Young Wong.
03:16Team Young Wong.
03:18None of y'all know about Team Young Wong, but you're going to find out.
03:21Let's do it.
03:22Zach and I have known each other for almost 20 years.
03:26We're both chefs from the New York scene.
03:28We have cooked together.
03:29We share a little bit of a brain sometimes.
03:31I've had my eye on this individual throughout the competition.
03:34I choose Avishar.
03:35Sorry, I'm just surprised you chose me.
03:36I'm always the last one.
03:37So I was going to make a bet on it.
03:38I was going to be the last one.
03:40Avishar, he's kind of like this under-the-radar, dorky guy.
03:43But this guy is legit.
03:45He's a real good cook.
03:49Uh, I think Golden Knife winner, Dawn.
03:53Come on down.
03:54I always think it's never bad to have an Olympian on your team.
03:58All right, Chess, we have Christina and Joe left.
04:01It feels like elementary school when you get chosen last for dodgeball.
04:05All right, I'm going to pick my fellow Greek sister.
04:10All right, so that means Joe, Zach's team.
04:14I'm the last one picked.
04:15Let's do it.
04:15And I'm a Michelin star chef.
04:17How the hell that happened?
04:18All right, Chess, so we're a little bit more than halfway through this competition,
04:21so we thought we'd have a little fun.
04:23We're calling this next challenge, Name That Ingredient.
04:30Three members of the team will be the clue givers,
04:33and one member of the team will have to guess or name the ingredient they are describing.
04:38You know, it makes sense to me.
04:40It was like charades.
04:42To be clear, this is not for elimination,
04:44but we're not revealing what's at stake yet.
04:47Trust us when we say you want to get as many ingredients right as possible.
04:52Viet, you're the Golden Knife holder.
04:54Do you want to go first or second?
04:55Let's go second.
04:56Okay, I'm going to grab these headphones, and you guys can follow me.
05:02Who wants to be the person that's going to guess?
05:04You probably have the most familiar with one of the stuff.
05:07I don't know.
05:07I'll try.
05:08Everybody kind of naturally gravitated to Alex.
05:11It was like, Alex.
05:12Because you can't hear anything that's going on with the other team,
05:14each of you will take the headphones and put them on.
05:16Okay?
05:19So three of you are giving clues.
05:21One of you is the guesser.
05:22I just want a Coke.
05:23The last game didn't go so well for me.
05:25It was a speed relay race, and there were all these spices I couldn't identify.
05:30The last thing I want to do is play another game.
05:32Yes.
05:32Clue, clue, clue.
05:33Yes, sir?
05:34All right.
05:35Bring the clues over to the clue givers.
05:37Okay.
05:37You can't use any of the words in the name while describing it.
05:41I feel pretty comfortable giving clues if anyone wants to.
05:44Yeah, no, we'll give them to you.
05:46One minute on the clock.
05:48Your time starts now.
05:51Pan-per-due.
05:53Brioche.
05:53Brunch.
05:54Bread.
05:55French toast.
05:56French toast.
05:56Got it.
05:57Spun sugar carnival.
05:59Cotton candy.
06:00Got it.
06:01Uh, uh, cactus.
06:02Uh, nopalase.
06:04Got it.
06:04Fermented allium.
06:06Uh, uh, black garlic.
06:07Yes.
06:08Got it.
06:09Leanne and I have been friends for so long.
06:11We basically communicate through telepathy.
06:14Uh, we love this pig product.
06:16Uh, bacon.
06:17Covered in.
06:18Oh, you said covered.
06:19That doesn't count.
06:20Uh, hen embryos.
06:22Salted duck egg yolk.
06:23Salted sour.
06:24Vinegar, vinegar.
06:25Time off.
06:26All right, I think you did pretty good.
06:28You did not get chocolate-covered bacon.
06:30The last two were pickled eggs, which you were getting close to, and Brazil nuts.
06:35Ooh.
06:35I did okay.
06:36What's that?
06:36I did okay for Brazil nuts.
06:38Hey, Esther, you could bring in the other chefs.
06:41Hey, chefs.
06:42Take your earphones, and we can go back to the room.
06:45That was actually quite relaxing.
06:46Yeah, was it?
06:47We're gonna smoke this team.
06:48All right, so I want you to lead.
06:51Viet had the golden knife, and he put the team together.
06:54But he kind of low-key made me the captain.
06:56There's gonna be one minute on the clock.
07:00Your time starts now.
07:01Breakfast dish, traditionally made with challah or brioche.
07:03Brioche seared.
07:04French toast.
07:05Got it.
07:06I'm basically taking over, giving all the clues, because I know that I'm good at it,
07:09and I play charades with my daughter all the time.
07:12Something that it's spun with sugar, and it's at the carnival.
07:15Uh, cotton candy.
07:16This is heavy in Mexican cuisine.
07:18It comes from the cactus.
07:20Nepalese.
07:20Yes.
07:21Savory breakfast item dipped in something that's sweet.
07:23It's from a pig.
07:24And it's like a trendy thing.
07:25The belly.
07:26And then they coat it in.
07:28Oh, my God.
07:29And they coat it in something that is from the Aztecs.
07:32I have no idea what the hell they're talking about.
07:35The first word is iron chef.
07:36The first word is iron chef.
07:37Willie Walker makes this.
07:38Ten seconds.
07:39I missed.
07:39Pass.
07:40Okay, this is fermented allium.
07:42A Korean.
07:44Uh, they put it in a jar, put it in the oven for a month, it comes out black.
07:47Oh, black garlic.
07:48Up, can't use it.
07:49Time's up.
07:51Shoot.
07:51So you did not get chocolate-covered bacon, black garlic, pickled eggs, and Brazil nuts.
07:56Chocolate-covered bacon?
07:57I've never heard of that in my life.
07:59All right, everybody up here.
08:01We won.
08:02All right, chefs.
08:03The fun is over, and it's time to get cooking.
08:06For your next challenge, you're going to have 30 minutes,
08:09but you're not going to find out what you're cooking until the next challenge begins.
08:13One chef will start in the kitchen, and then every five minutes, another chef will join.
08:19All right.
08:19Ooh.
08:22So the first chef is going to be the only chef that knows exactly what you're making,
08:27and the next chefs will be finding out as they come into the kitchen.
08:31In 30 seconds, you're going to decide your order, so auto-quick.
08:35Who do you think's the fastest?
08:37The relay relay is the fastest person always goes last.
08:39I'm fast.
08:40We'll see.
08:41Yeah.
08:41Okay, so you're an anchor, and I'm start.
08:43We're going in our order.
08:44We're going in the order.
08:45All right.
08:46Done.
08:46All right, the first person initiates the dish.
08:49Correct.
08:49Has to do the shopping, get organized.
08:52I think one, two, three, four.
08:54Do.
08:55Do the muscle.
08:56Muscle.
08:57Closer.
08:58Okay.
08:59Yeah.
09:00Did you guys decide over here, Team Zach?
09:02Yep.
09:03Yeah.
09:03So chefs, this challenge will not be for elimination,
09:06but the winning team will be safe
09:09and will be automatically going forward to Chef Six.
09:14Let's go, guys.
09:16Ah!
09:17Oh!
09:17Oh, we.
09:18Okay.
09:18Let's cook better than we.
09:20That was not good.
09:21All right, so what chefs are up first?
09:25Alex, Leanne, come with me.
09:26Love you guys.
09:27All right, guys.
09:28Let's go, Alex.
09:29Nice.
09:38All right, Alex and Leanne,
09:40I need to tell you guys what you're cooking.
09:43Your guys are going to have 30 minutes
09:45to make a champagne brunch platter.
09:51Because this is teamwork,
09:52in this round there will be two judges.
09:55You can make as many dishes as you want,
09:57as long as your platter has enough to feed two judges.
10:00Okay.
10:02Every five minutes,
10:03one teammate will be joining you.
10:05Any questions?
10:07No.
10:07Okay, you guys, so 30 minutes.
10:11Your time starts now.
10:16These first two chefs
10:17are the ones that kind of set the table.
10:19They're the only one that knows what's going on.
10:21So the concept for this platter
10:23is basically going to be theirs,
10:24and they are going to have to guide.
10:27Behind, behind, behind.
10:30Let's be real.
10:31I'm 48 years old.
10:32It's not attractive to talk about on TV,
10:34but let's say I am going through
10:35all the things that a woman of my age
10:37would be going through right now,
10:38and I exclusively sweat out of my face,
10:41and I am feeling tired.
10:47I'm just wondering, you know,
10:49do I have what it takes to go another 12 hours?
10:53I'm feeling great.
10:54A little tired, a little sore,
10:56but I have to decide what we're making.
10:58It's a lot of pressure.
10:59I'm kind of grabbing anything,
11:01bacon, caviar, whatever.
11:03I have no clue what I'm going to make.
11:07This one was tough.
11:08You couldn't really make a plan.
11:09You kind of have to let the pantry speak out to you.
11:12Look, I'll be honest with you.
11:13I don't make a lot of champagne brunches,
11:15but brunch means toast.
11:16So I'm thinking steak tartare on toast,
11:19mushrooms on toast,
11:20and soft scrambled eggs on toast with caviar.
11:24Toast is my best friend in this thing.
11:26I own a really successful brunch restaurant in Honolulu.
11:29So, yeah, I'm feeling pretty confident.
11:32Let's do steak, smoked salmon,
11:34so we could do some form of, like,
11:37compachi scallop poke.
11:39It's going to be a variety of ideas on one plate.
11:43All right, guys, you got about 10 seconds
11:45till chef number two join each team.
11:48Oh, and they got a gift for you.
11:52So the ingredients they did not get right in the game
11:54are the ingredients that they have to use in their brunch.
11:57So in the last challenge,
11:58neither of you identified chocolate-covered bacon.
12:01Zach, you can join Leanne,
12:03but please take this chocolate-covered bacon with you.
12:05You can both of these?
12:06Both of these.
12:07All right.
12:07So Viet's team had four ingredients
12:10that they did not get right in the last challenge.
12:12So that's why Christina is getting chocolate-covered bacon
12:14and black garlic.
12:16Their team is going to have to incorporate four ingredients,
12:19and Zach's team is only going to have to incorporate three.
12:23What's going on?
12:23I brought chocolate-covered bacon.
12:25Oh.
12:26Do you want to do that with a caramelized croissant?
12:28Uh, can.
12:29Okay.
12:29I need you to start cleaning berries,
12:33make a sweetened ricotta.
12:35Leanne is in full cook mode,
12:38and I'm like, awesome.
12:39Take charge.
12:39You were out there first.
12:40You know the challenge,
12:41but also, what is the challenge?
12:44How many items?
12:45Like, is there a...
12:46As many as we want.
12:47It's champagne brunch platter.
12:48Great.
12:49For two judges.
12:50We've got to make enough food
12:51for two people on each platter, yeah?
12:53Okay.
12:54I'm realizing that, oh, I am in charge.
12:56There's no time for collaboration at this point.
12:59We have to make two platters,
13:01so we need to make four of everything.
13:03Okay.
13:04This train has left the station
13:06and is going 100 miles an hour.
13:08Hey, a good leader knows when to step back.
13:12I'm thinking things on toast.
13:14Steak tartare on toast,
13:15scrambled egg with caviar on a bun,
13:16mushroom toast, a fruit salad.
13:18All right, what do you want me to do?
13:19I think steak tartare is a good idea.
13:20You want to bang that out?
13:21Yeah.
13:21Okay, good.
13:22Alex is very vocal as a leader,
13:24and he's doing a great job at communicating.
13:26I'm going to grate the tomato on the box grater
13:28and then put it onto the bread
13:30underneath the tartare.
13:31Christina is a chef who became a full-time nurse.
13:34She's the only person in the competition
13:36who doesn't make her money from food full-time,
13:38and she's made it this far.
13:40That's really impressive.
13:41Obviously, just make sure it's delicious.
13:44Remember, you guys,
13:45you have to use all the ingredients
13:48that came out with the chefs.
13:50We got chocolate-covered bacon and black garlic
13:52we have to use.
13:52Of course.
13:53Put the black garlic in the tartare.
13:55Season that with MSG.
13:56Making a steak tartare with black garlic
13:59just makes sense.
14:01We've got to use this chocolate-covered bacon.
14:03Yeah.
14:04I'm thinking, I'm thinking.
14:06All right, chefs, all in the room.
14:07Let's go.
14:09Chefs, in the last challenge,
14:11neither of your teams identified pickled eggs,
14:13so they must be incorporated into your dish.
14:16Good luck.
14:18Chef, chef.
14:18Hi, hi, hi, hi.
14:19Okay, they gave me pickled eggs.
14:21Heard, heard, heard.
14:22Pickled eggs.
14:22This is really hard.
14:24I am a competition veteran,
14:26and I am supposed to be top of my game at this,
14:29but then the chaos of sending in a teammate
14:33every five minutes with a new ingredient,
14:35and I'm struggling.
14:37What is that?
14:38Pickled eggs.
14:38All right.
14:38Pickled eggs are something that you eat
14:40when you hit rock bottom in a dive bar.
14:42It's not something for a champagne brunch.
14:44Just going to chop this egg up into it,
14:46or I'm going to grate the egg into it, actually.
14:48Sounds like a plan.
14:49Christina had the great idea of grating the pickled egg.
14:52This allowed it to be worked into the tartare perfectly.
14:55I trust her completely at this point.
14:57Let's do a seared steak.
14:59Okay.
15:00Chop up the pickled eggs.
15:01Do, like, some sort of gremolata mayonnaise on it, okay?
15:03Gotcha, gotcha, gotcha, gotcha.
15:04Incorporating pickled eggs into the things
15:05is not the easiest thing in the world.
15:06It's a strong vinegar flavor.
15:09So I'm thinking, make a crepeche.
15:11Boom.
15:12Crepeche is a little bit more of a refined version
15:14of an egg salad.
15:15Don't pigeonhole me.
15:17Like I said, I'm not just a meatball guy here.
15:19Cut the steaks down so they cook quickly, yeah?
15:21Okay.
15:21So Leanne's got me working on a pan-roasted ribeye.
15:25I sear both sides hard.
15:27Chef, what temp do you want to bring the ribeyes to?
15:29Oh, let's go 135.
15:32All right.
15:33I'm going to do a really nice brunch compachi scallop.
15:37Yeah?
15:38Team Zach, how are you guys feeling?
15:40Uh, we're doing okay.
15:42We're doing okay.
15:42We're working on four dishes right now.
15:45Figure out a salad.
15:46Make it a fruit salad.
15:47Fruit salad.
15:47Okay.
15:47I want to keep it simple, but I am a Bengali-American chef.
15:51Something simple to me means at least seven or eight ingredients.
15:54So I want to make sure I'm going to add a punchy, acidic,
15:57and herbaceous vinaigrette.
15:59Time yourself.
16:00Try to get that done in like three minutes, okay?
16:01Three minutes.
16:02Give me that chocolate-covered bacon.
16:03It's your shift.
16:04I still don't know what the heck to do
16:05with this chocolate-covered bacon.
16:08Actually, here, maybe I'll put in just mushrooms.
16:10Look, thinking about Mexican cooking,
16:13mushrooms go with mole.
16:15Mole has chocolate in it.
16:16Bacon goes good in everything.
16:17So throw it into our sautéed mushrooms.
16:20Keep an eye on the croissants, Zach.
16:21Oh, you're already working the croissants?
16:23Yeah, croissants are working.
16:24They're in the oven.
16:24I am a pastry chef.
16:26So I take charge of the croissant situation,
16:29make a little whipped creme fraiche
16:31to go with the champagne berries
16:32on top of the caramelized croissant,
16:35chop up the candied bacon to fold that in.
16:38I have started dicing up the scallops
16:41and the compache and the poke.
16:44Crack some eggs for me, please.
16:45Whip them up real good.
16:46What?
16:47I hope I communicate effectively.
16:49I'm going to go get platters.
16:50I'm squarely in charge.
16:52This is my menu.
16:53If I mess this up,
16:54my teammates don't make it to the break room.
16:56Plain and simple.
16:58Whatever we can get to the plate,
16:59let's get to the plate.
17:00Great.
17:00So Team Zach were waiting for Dawn
17:03and Team Viet were waiting for Viet.
17:06Hopefully they come in with big energy
17:07and they're ready to kind of finish up products.
17:10So in the last challenge,
17:11neither of you identified Brazil nuts.
17:15So you must incorporate those into your dish.
17:18Here they go.
17:19Cook your hearts out.
17:21What do we got?
17:21What do we got?
17:22We're going to do scrambled eggs
17:24on little toast with caviar.
17:25I'm working the eggs.
17:27She's doing steak tartare on toast.
17:28He's working a fruit salad with some arugula.
17:31What are you holding?
17:32Brazil nuts.
17:32If someone just said
17:33the worst crunchy thing on earth,
17:36I would have guessed Brazil nuts.
17:38How about I toast some Brazil nuts,
17:39shave the Brazil nuts over the tartare
17:41for some nuttiness texture.
17:43They're going to bust our balls
17:44about too many things being in one dish.
17:45She's already got two.
17:46Okay.
17:47Being the last one out,
17:49I feel like I'm the outsider
17:51trying to blend in.
17:53What are your ideas on Brazil nuts?
17:55They're in there.
17:56They go in there.
17:57That makes sense.
17:57You want to toast them or something here?
17:58Yeah, yeah, yeah.
17:58What are you making?
17:59A fruit salad with arugula.
18:01I probably should have strategically
18:02put myself first versus the last.
18:05I'm starting to somewhat regret my decisions.
18:08Should I candy these guys a little bit?
18:10Do it. Make it good.
18:11Just make it good.
18:12Go with your palate.
18:13We all have to trust each other
18:13in this situation.
18:15Brazil nuts are huge.
18:16So once they get caramelized,
18:18I chop them up.
18:19Chefs, just a reminder.
18:21One, you have about 10 minutes left.
18:23Two, this challenge is not for elimination,
18:26but it will give the winning team
18:28four safe people.
18:31Medic.
18:33You okay?
18:35We need a medic.
18:36I just cut myself in the most amateur way
18:39you ever could, slicing a bagel.
18:41This is not a good look for a chef.
18:44Oh, man.
18:45This is a team challenge,
18:47and Alex is the conductor of the symphony.
18:50Sorry, guys.
18:51He cannot go down.
19:01We put the crème fraîche on.
19:02Crème fraîche and then crème fraîche.
19:03Yeah.
19:03Do we need to cook mushrooms for an hour?
19:04Put, put, grill them.
19:05Yeah, put butter on them
19:06and get them on the grill.
19:08Alex is still leading.
19:09He's still conducting,
19:11even while he's getting bandaged.
19:12Okay, chopping nuts and going on salad?
19:15Yep.
19:15I'm proud to have him on my team.
19:17Alex, you're okay?
19:18Fingers okay?
19:19Yeah, yeah.
19:19I feel silly.
19:20Got it.
19:20I see a lot of chefs running around
19:22like crazy people.
19:23We got poke and steak.
19:25What are we doing?
19:26We're doing a champagne brunch platter for two.
19:28I want you to work on this.
19:30Chop up some nuts.
19:31Let's get them in here.
19:33My goal is always to be a team player.
19:35That being said,
19:36I really don't know what all is going on,
19:38and I don't know how I get in.
19:40I'm going to get these a little perfect.
19:43Chef.
19:43Yep?
19:44Steaks.
19:45Rested.
19:45They just came out.
19:46Yeah, it needs to cook a little bit longer.
19:48How are we in the middle?
19:49Is it raw?
19:50No, not really.
19:52I remember telling Joe
19:54to cut the steak down before he seared it.
19:57Cut the steaks down quickly, yeah?
19:59Okay.
19:59Which he didn't do.
20:00You know, these are giant ribeyes,
20:02which won't cook in 20 minutes properly.
20:04This might be a problem.
20:06I mean, it's hard to say
20:07what the judges are going to like or not like.
20:09Yeah.
20:10Chef Zach's team seems a little bit
20:12of, like, the frantic energy.
20:15Chef BF's team is calm.
20:17Yeah.
20:18Yeah.
20:19Fluff that salad.
20:21Scrambled egg with caviar on a bun.
20:23We got to do something with these mushrooms.
20:24This is mushroom, candy, bacon.
20:26You need a vehicle for it.
20:28How about some lettuce cups
20:29or something like that, maybe?
20:29Yeah.
20:30Yes.
20:31I feel good about my team.
20:33All right.
20:34I think that this is enough.
20:35We're working together,
20:37and they're executing,
20:38and I hope it's delicious.
20:39All right, let's get some brioche toast sticks.
20:41We need soldiers.
20:42Soldiers, soldiers, soldiers.
20:43What kind of eggs do you like?
20:45Soft scramble.
20:46Soft, soft, soft, creamy scramble, yeah?
20:48All right, Chef.
20:48Please don't hate me,
20:49but I'm here to ask about what's going on.
20:51Is your vision being executed?
20:53Oh, we're getting it together.
20:55Everyone's making food.
20:56And we're here to overcrowd your station
20:59a little more, I guess.
20:59No, I'm just going to stay on the outlier.
21:04It's a pretty chaotic situation.
21:07Yeah.
21:08I have the quick passant.
21:10Where do you want them?
21:10Figure it out.
21:11Okay.
21:12I didn't know if you had a vision.
21:1420 seconds, 20 seconds.
21:15Eat berries on this.
21:16Remember, two platters.
21:18Each platter has to be able to feed two people.
21:21We used everything, right?
21:22We got bacon, we got pickled egg.
21:24What did we miss?
21:24Anything?
21:25Where are the Brazil nuts?
21:26In the poke.
21:27Got it.
21:27Five, four, three, two, one.
21:36Good job, guys.
21:40Chef, you're going to bring up one platter.
21:42Make sure you write down your dishes.
21:46That was a hard one.
21:48Yeah.
21:48I mean, it came together.
21:51All right.
21:52That was rough.
21:53I didn't know how to plan for that one.
21:55Leon, did you get five things done?
21:56Yeah.
21:57Well, I'm assuming that you're sitting down, relaxing a bit, maybe having a snack.
22:02Chefs, I want to introduce you to your judges for the Teamwork Challenge.
22:06Judges.
22:07And because this is the Teamwork Challenge, there are two judges, the Titans.
22:12Oh.
22:12So from Bobby's Triple Threat, please welcome Aisha Majaya.
22:17Oh, Aisha.
22:17And Brooke Williamson.
22:19Congrats.
22:20You two are the slowest walkers we've had so far.
22:22It's really amazing.
22:23It's 44 hours.
22:24Let's get a move up.
22:25Did they all leave?
22:27We told them that you guys were coming and they ran.
22:30Hi.
22:30Hi.
22:31How are you?
22:31How are you?
22:32Good to see you.
22:32Brooke is one of those chefs that I am intimidated by.
22:37She sent me home on Top Chef All Stars.
22:42I was hoping I was getting, like, a stadium roar.
22:48I know Aisha well.
22:50She's a Brooklyn girl.
22:51She's one of my people.
22:52She's a badass chef and she's a great judge.
22:55This is going to be tough.
22:57The challenge for you was to make champagne brunch platters for two.
23:03But each team had to incorporate specific ingredients.
23:07Okay.
23:07So, this team has made a smoked salmon toast.
23:16A scallop pokey with Brazil nuts.
23:21See those eyebrows go up?
23:23A seared ribeye with a pickled egg grabiche.
23:33A soft scramble with toast points.
23:40And creme, fresh, and champagne berry poisson with chocolate bacon.
23:46The required ingredients were chocolate-covered bacon, pickled eggs, and Brazil nuts.
23:52A lot to go through, huh?
23:53I mean, it's a party for sure.
23:55Yeah.
23:55Well, I started with the smoked salmon, so I'll start there.
23:59It's very simple, but honestly, it's, like, everything I want from a smoked salmon on a bagel.
24:04Yeah.
24:05The ribeye is cooked very nicely.
24:07I wouldn't say that the grabiche would be a natural complement to it,
24:10but I do think that it brings acidity, and it's kind of interesting.
24:14Well, actually, my only complaint about this is that I feel like it's very rare in the middle and not
24:18well-rested.
24:21The soft scramble is exactly that.
24:23It's a perfectly soft scrambled egg.
24:26Delicious.
24:26So, the other ingredient they had to use, guys, was chocolate-covered bacon
24:30with the creme, fresh, and champagne berry croissant.
24:33I think this, to me, is like a fast bowl straight up the middle.
24:35I wish it almost had more of that chocolate-covered bacon, because it brings, like, that saltiness
24:40and all the, like, porkiness that's, yeah.
24:43The poke, to me, doesn't really read poke.
24:47When I think poke, I think, like, lots of Asian flavors, and I'm not getting a lot of that.
24:51But I do love all the texture in there.
24:54I love that raw, fresh onion, and the pop of the trout roe, and the chopped brazilina texture.
24:59Yeah.
25:00I do think for an ingredient that was kind of forced on them, it was really used very well here.
25:05How are you guys?
25:06We're going to get the next platter.
25:07How are you guys holding up?
25:08We're good.
25:09We're fresh as daisies.
25:11Oh, wow.
25:11That's pretty.
25:13Beautiful.
25:13All right, chefs.
25:15The next team, scrambled eggs on toast with caviar.
25:21Steak tartare on toast with pickled eggs, black garlic.
25:29Mushroom lettuce wraps with creme fraiche, candy, bacon, and herbs.
25:34Arugula and fruit salad with Brazil nuts.
25:40This team's required ingredients were the same, but they have black garlic.
25:44Oh, black garlic.
25:45Addition.
25:45Okay.
25:46I mean, on presentation alone, I feel like bottles have been popping right now.
25:50I mean, the eggs with caviar, I mean, who doesn't love that?
25:53The eggs are cooked very well, and caviar just gills any lily.
25:57When you're talking about champagne brunch, I think that's a necessary ingredient.
26:00Very smart play.
26:01Yeah.
26:02Mm-hmm.
26:02The lettuce wrap was a delicious surprise.
26:04It had, like, a really, like, a depth of flavor to it.
26:08Strangely.
26:09I was like, where is that chocolate-covered bacon when you said it was in the mushroom
26:12lettuce wrap?
26:13It was actually frightening, but I had already taken a bite of it, and I was like, oh, that's
26:18quite nice.
26:21I, like, get angry in fruit in my salad.
26:24Like, fruit salad, but it's salad salad at the same time.
26:26But the vinaigrette is really beautifully refreshing.
26:30It's all you.
26:31I think that the successfulness of the Brazil nut, it's there for texture.
26:37And not for flavor.
26:38I can't eat it.
26:40And this steak tartare.
26:42I mean, it's super, super flavorful.
26:44I taste the black garlic, and the pickled egg, I think, is a really fun replacement for,
26:48like, what a caper would give you, I think.
26:52All you, chef.
26:53Awesome.
26:53For me, I think it's, like, even though it has all those pops that Brooke spoke about,
26:56like, it's missing salt and fat.
26:58There was.
26:59So this isn't an elimination challenge, but the winning team, those four chefs, are going
27:04to be safe going into the next challenge.
27:06They don't have to cook again.
27:07Which, you know, in our 14, that kind of stuff starts to become pretty valuable.
27:12The rest is a big commodity around here.
27:14Right.
27:14Yes.
27:15Sure.
27:15I think I'm going to pull something.
27:17So we're sitting there watching the judges, and I hear my left calf pop on me.
27:21It is a cramp, a bad one.
27:24I now know I got a rough road ahead of me.
27:26All right, you guys.
27:27We are going to get down to the nitty-gritty, so we're going to turn off the feed.
27:30Bye, guys.
27:31No.
27:32No.
27:32No.
27:33No.
27:34So what do you think, chefs?
27:35My teammate.
27:36Are we on the same page?
27:37I think so.
27:39Did very brunchy things.
27:40Oh, we did.
27:41We did.
27:41Very brunchy.
27:42I got a cramp along the way.
27:43Just leave it early.
27:45So it sounds like you guys have chosen a winner.
27:47I think so.
27:49Okay.
27:59Oh, we missed you.
28:01Here we are.
28:02We're 14 hours in, about 10 hours to go.
28:06So obviously, you guys were in the back, and you heard Brooke and Aisha judge your dishes.
28:11The winning team that Brooke and Aisha chose and is moving on to shift six is Team Viet.
28:22Congratulations.
28:23Yes.
28:24Guys.
28:25Congrats, guys.
28:26Captain.
28:28They felt that Team Viet was more of a cohesive platter.
28:32Cohesive platter.
28:33This is another win for me, so this feels great.
28:36And we get this much-deserved break.
28:38Now we get to sleep.
28:40Oh, wow.
28:41It gets hard being responsible for not only yourself, but other people.
28:45I was in charge, and this was my menu.
28:47And I feel like I dropped the ball.
28:49Team Viet, all of you except for Viet can go to the break room.
28:53You got choices.
28:54That's nice.
28:55All right.
28:56Bye, chefs.
28:56Bye.
28:57You guys can go to the break room.
28:59Congratulations.
28:59Bye, guys.
29:01Good job, guys.
29:02Good job.
29:03Oh, yeah.
29:03Proud of that.
29:04All right, Sylvia, before you go to the break room, you have one more choice to make.
29:10You are going to divide the team across from you into two teams of two.
29:18Before you make your choice, though, know this.
29:21They're not only going to be cooking against each other, but the losing team will be eliminated.
29:27Double elimination.
29:29Wow.
29:30This is a huge decision for me.
29:32My goal is to chip away at the challengers that are a threat to me.
29:36I know Leanne and I know Zach personally for many years now.
29:42And I know they're very strong cooks.
29:44And I definitely don't want to pair them together to have an edge.
29:48Leanne and Joe.
29:51Zach and Don.
29:52All right.
29:53All right.
29:53Let's do this.
29:54Let's do it.
29:54Let's do this.
29:55Go, go, go.
29:56Good luck, guys.
29:57Thank you, guys.
29:59All right.
30:00So I had to pair them up.
30:02Oh, man.
30:02It's a double elimination.
30:03Oh, my God.
30:04What are they doing to us?
30:05I'm actually glad I haven't gotten the golden knife again.
30:07I didn't like pitting two people against each other.
30:10Yeah, it's weird.
30:11All right, Jeff, how are you feeling?
30:12Oh.
30:15Joe's limping.
30:16But you know what?
30:17We'll just split up tasks and we'll help each other out.
30:19Does any of you have any idea what time it is?
30:22Nope.
30:23This is like working in Vegas.
30:24Yeah.
30:24Okay?
30:25It's 11 o'clock at night.
30:26Woo-hoo!
30:27You don't understand it sitting at home.
30:29Okay?
30:30That clock doesn't stop.
30:31We're going the whole time.
30:32So we want both teams to make two different late-night eats.
30:42You guys know what I'm talking about.
30:44You worked a long restaurant shift and just that food that you want to dive into.
30:48Almost like you're eating like no one's looking.
30:52It's ice cream.
30:54You have 30 minutes to make your pair of late-night dishes.
30:58Oh, boy.
30:59And there's one thing that is very important.
31:02You both have to be heavily involved in each dish.
31:05You can't say, I'm going to make one.
31:07You make one.
31:08For each dish, we need three plates.
31:11Two for the judges, one for beauty.
31:14And your time starts now.
31:17What do you want to do?
31:18All right.
31:18So I think I'll do a chicken, duck fat fried rice.
31:21I love a good rice bowl.
31:22Rice and a sunny side up egg.
31:25It's so comforting to me after a long shift.
31:30Tell me what you're thinking.
31:31I want to do like a ramen.
31:33Yeah, I was hoping I would get Leanne because she's a rock star.
31:36She's like the OG of competition.
31:38Shows, the leg is going, the mind is going.
31:40I need all the help I can get.
31:42Fried chicken noodles.
31:43Yeah.
31:43Easy peasy.
31:44Fried chicken sandwiches, ramen, after a long, hard shift and a few drinks.
31:49That's what I want to eat.
31:50Chili crunch.
31:51Yeah.
31:52And some green onion relish.
31:55Okay.
31:55We have to do it together.
31:56What do you want me to do for you?
31:57Let's do ice cream.
31:57If I'm fighting for my life, I think I need to fall back on dessert world.
32:02Can you make like a duck fat caramel?
32:05Duck fat.
32:05Yeah, yeah, yeah, yeah.
32:07Okay.
32:07All right, get the duck.
32:08All right.
32:08I want our late night eats to be cohesive.
32:11So we are making a duck fat fried rice with duck and chili crisp.
32:17And then we're also making duck fat caramel ice cream.
32:21Hi.
32:22Hi.
32:22All right.
32:23I am going to do one of my signature dishes that I serve in my restaurant.
32:27My breakfast ramen.
32:29I call it breakfast ramen because there's eggs, bacon, and cheese on it.
32:32Boiling water.
32:32I can grab whatever I need from this?
32:33Yeah, grab whatever you need.
32:35So the team is thinking fried chicken and noodles, and I'm going to put together a fried chicken
32:42sandwich and then a slaw.
32:45Uh, I can make your slaw, yeah?
32:46Yeah, yeah, yeah.
32:47All right, so I'm going to do the fried rice.
32:49Okay.
32:49Some shallots.
32:50I have some mushrooms, too.
32:52We both have to be actively involved in each other's dish.
32:56Don is working on the duck.
32:57The duck looks beautiful.
32:59I'm making the duck fat fried rice.
33:01What would you like me to do for your ice cream?
33:04Um, I have some duck skin if you want.
33:06Yeah, crispy, crispy, crispy duck skin.
33:08Crispy, crispy duck skin.
33:09Yeah, yeah.
33:09Yeah, cool.
33:10Okay, got it.
33:10And then I have some of the cherries, which we can do.
33:12Okay, maybe a little sake?
33:15Yeah.
33:15Yeah.
33:15Okay.
33:16It helps if you plug it in.
33:18I want to do a cold ice cream base, condensed milk, a little creme fraiche, a little black pepper.
33:24Black pepper, because I think that'll bring out, you know, the duck fat, make it a little more savory.
33:32I did not make a large quantity, which is a little risky, because the less liquid you put in the
33:38ice cream machine, the faster it freezes, and the faster it can go from delicious to busted.
33:45That's a technical term, by the way.
33:51Oh.
33:53So the fact that my hair is losing volume is concerning.
33:57I'm going to sit.
33:58I'm going to use this break room very cautiously.
34:01I'm happy to be in there, but I'm not lying down.
34:04I bought a face mask.
34:05That's so smart.
34:07This is literally, like, the ultra marathon of cooking competitions.
34:11So having the opportunity to rejuvenate in between these challenges, it's super important.
34:17Otherwise, it starts to wear you out and break you down.
34:21All right, you guys, we have about 17 minutes left.
34:24What am I doing?
34:25What am I doing?
34:26I'm doing this a lot.
34:27I'm hoping I can make my ramen in 30 minutes, being as tired as I am.
34:33It's a labor of love and the style and the time and care that it takes to make it.
34:38You have to babysit it.
34:40All right, I'm cooking, pre-cooking my udon so it's ready to go.
34:43And then there's all these garnishes, million and one garnishes.
34:48All right, your bacon is here.
34:49Water's there.
34:50I do not have eggs in the station.
34:51You have them over there.
34:52All right, I got to get this chicken going.
34:54My preference for a fried chicken sandwich is like, you know, your buttermilk, your seasoned
35:00flour, dip, dredge, dip, dredge, fry, right?
35:03I'm running around and my leg starts pounding again.
35:08Now I can't think.
35:10Get the chicken going.
35:11Yeah.
35:13I'm going to drop the chicken now.
35:15Out here fighting for our lives.
35:17Let's do this.
35:18We're almost 15 hours in now and exhaustion starts to set in.
35:23It becomes a real part of the competition.
35:26I think you have to rely a little bit on your instincts because your mind's just not as sharp
35:32as it was in the beginning.
35:35Something crunchy on your ice cream?
35:37The duck skin.
35:40Don is slowing down for the first time in this competition.
35:44Feel that duck fat, my love?
35:46Yeah.
35:47Feel that duck fat?
35:49Mm-hmm.
35:50I'm going to get some.
35:50I got it.
35:51I got it.
35:51I got it.
35:51Yeah.
35:52All right.
35:52At this point, I'm concerned.
35:55Don was supposed to be working on my duck fat caramel.
35:58All right.
35:59I think she forgot it.
36:00I'm just going to take initiative and finish this caramel, whatever it takes.
36:04What else do you want in your fried rice?
36:07Um, not bad.
36:08I would say just put all the rice in there and to eat up some of the, some of the,
36:11some
36:11of the oil.
36:12Yeah.
36:13Zach has made the rice and I'm just not pleased.
36:16Did you put black banana in there?
36:18Slash, yeah.
36:19It needed a little.
36:21It's, it's in other places.
36:22Yeah.
36:23You're good.
36:23It's okay.
36:24The dish is not turning out the way I'm envisioning it.
36:27And so I'm a little bit nervous.
36:30I cannot go home because I still have my eyes on the prize.
36:35The prize can help me care for my mother.
36:37My mother suffered a stroke in 2020 and elderly care is such a financial strain.
36:45Winning 24 will be everything because it would mean that I could set her up with the care
36:50that I need.
36:51She is so proud I'm here.
36:53Chef, we need to get that chicken crispy, yeah?
36:59Ah.
37:00I forgot.
37:01I forgot the buttermilk.
37:05The batter didn't stick on the, on the chicken.
37:07Get more chicken if we need to.
37:09The batter's got to stick.
37:10There's no more chicken over there.
37:12Sorry.
37:13Oh my God.
37:13I really feel terrible.
37:15Once again, I let my team down.
37:18You get eight minutes.
37:20I screw up.
37:21We both go home.
37:22It's a team.
37:22And the clock just kept going.
37:35Hey, hey, hey.
37:36All right, chefs.
37:37Cook like your life depends on it.
37:39Remember, two of you are going to be going home.
37:42You okay?
37:43Yeah.
37:43It's frying.
37:44It's not going to have that cornflake texture.
37:47It's not exactly what I wanted, but I know it's a flavor bomb.
37:52All right, I'm going to start.
37:53Toasted the buns perfectly.
37:55The slaw was excellent.
37:57Then I put this creamy spicy sauce with kimchi.
38:00They'll probably ding me on the chicken a little bit.
38:02But I hope there's enough flavor to carry us through.
38:07Cherries.
38:09I love the flavor of this Marcona chili crunch and the green onion relish.
38:14I'm starting to feel good about my fried rice.
38:16Can you get some cutters while you're over there?
38:18Cutters?
38:19Cutters for the egg.
38:21I run back to check on my ice cream.
38:26And it is frozen pretty solid in the machine.
38:31Ah, damn.
38:33This is an ancient technique of massaging ice cream.
38:38There's no time left.
38:40I need to fix the dish.
38:43I add a little bit more condensed milk, and I basically beat the ice cream by hand.
38:51The ice cream is not the texture that I wanted it to be.
38:54But you get the pop of the dark chocolate, the salty savory of the duck fat caramel.
39:01Hopefully, flavor-wise, it is there.
39:04All right, chefs.
39:05Make sure you're both tasting both dishes.
39:07Taste every component, not just the dish that you're working on.
39:11Oh!
39:12Oh, chef.
39:13Chef.
39:14Can you grab that?
39:14I got it.
39:14I got it.
39:15I got it.
39:15Go.
39:18Right there.
39:19Leanne, she made this beautiful udon and this beautiful sukiyaki broth.
39:23But then she's put cheese in it.
39:25This is a weird choice.
39:27Hopefully, it pulls us through.
39:28You did?
39:29Yeah.
39:31I scooped the ice cream into the bowl, add sake cherries, add that to my duck fat caramel.
39:37I need one more of these to plate.
39:39I am not ready to go home.
39:41I came here to win $100,000, to give back.
39:45I'm on the culinary board of God's Love We Deliver, which is a New York City-based charity
39:50born out of the AIDS epidemic.
39:52And for me to be able to take this massive pot of money and spread it around would do so
39:58much good.
40:00That's what I'm here for.
40:01One minute, chefs.
40:03You got that duck skin?
40:04Almost.
40:05I forgot about his crispy skin on top of the ice cream.
40:09Throw it in the fryer if you need it.
40:11Time just went away.
40:13I put the duck skin on fire very quickly.
40:1520 seconds, chefs.
40:18Let me finish my dish.
40:19And then I top each bowl with an egg backfill with some of the duck breast.
40:24I just need to make sure that the dish is composed and that it's delicious.
40:28Five, four, three, two, one.
40:33Hands up.
40:34Hands up, chefs.
40:35Nice job.
40:38And my cramp went away.
40:39I thought.
40:41Great jobs, chefs.
40:43So we have another twist for you, and it is a big one.
40:50I'm waiting for the trap door to open and me just to fall down.
40:54Each team made two dishes in this challenge.
40:57And remember how we kept saying, taste each other's dishes.
41:01There's a reason.
41:02You're only going to be presenting one of the two dishes to the judges.
41:08No.
41:10So as a team, you each have to decide which one you want to present to the judges.
41:16Thanks.
41:19This decision is really hard.
41:22You live or you die together.
41:25I'm going crazy.
41:28I'm going crazy.
41:28I'm going crazy.
41:28What if Joe and I choose the noodle dish?
41:30I am squarely responsible for getting us both sent home.
41:34That one dish is either going to save you or send you home.
41:48Next time on 24 and 24, how worse could this be?
41:52Zach, Dawn, Leanne, and Joe learn their fate.
41:56Whoa!
41:56And then one remaining chef will make a decision that changes everything.
42:01This is the riskiest decision of the entire competition.
42:05What?
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