Last Chef Standing Season 1 Episode 1

Prime US TV

Last Chef Standing Season 1 Episode 1  #LastChefStanding #PrimeUSTV

Transcript

00:00:00You are about to participate in one of the most ambitious

00:00:04culinary experiments ever imagined.

00:00:1224 of America's most talented and fearless chefs.

00:00:15Let's go!

00:00:17Hurrah, baby!

00:00:18Have signed up to face 24 challenges.

00:00:21Around.

00:00:22I don't like this new part of the challenge at all.

00:00:24Oh.

00:00:25For 24 straight hours, where the clock literally

00:00:29never stops.

00:00:32I feel like I'm in squid games.

00:00:33I've never cooked for 24 hours straight.

00:00:35I don't think you're supposed to.

00:00:37Being a chef is a grueling 24-hour, seven-day-a-week job.

00:00:41But this culinary experiment will challenge chefs

00:00:44to show the skill, creativity, and stamina

00:00:47it takes to be truly elite.

00:00:49Oh, yeah, baby.

00:00:49And it's go time.

00:00:51Every challenge will test a different real-world skill.

00:00:54Speed is of the essence here.

00:00:55This is all about adapting.

00:00:57Teamwork.

00:00:58Artistry.

00:00:59This is all about elevation.

00:01:01This is a test of all the skills that we have

00:01:04to have to do what we do.

00:01:05Come on!

00:01:06At the end of 24 nonstop hours, the last chef standing

00:01:10will win the biggest payday of their life.

00:01:12They have been cooking for 18 hours.

00:01:15Oh, my god.

00:01:17This is the most insane thing I've ever seen.

00:01:19The wildest day of your life starts right now.

00:01:22This is 24 in 24, Last Chef Standing.

00:01:28All right, listen up!

00:01:31All right, listen up!

00:01:32You're totally blocking your face with the cameras.

00:01:34You're blocking your team shots, everybody, right?

00:01:36So I've been part of a lot of cooking competitions.

00:01:39Nothing ever like this.

00:01:4124 chefs, 24 challenges, 24 hours.

00:01:47The only way we're going to accomplish

00:01:48this is by continuous shooting.

00:01:52Normally, during a competition like this,

00:01:53there are tons of breaks.

00:01:55There are 30-minute resets after 20 minutes.

00:01:57There are 30-minute resets after challenges.

00:01:59There are 60-minute lunch breaks.

00:02:01Remember your team shots, everybody, right?

00:02:03And at the end of the night, everyone goes

00:02:04home to get a good night's sleep.

00:02:06Chefs are going to just be coming in, like,

00:02:07two and three at a time.

00:02:09Every competition takes place over days, weeks, or even

00:02:13months, but not here.

00:02:16Everything happens within a real 24 hours.

00:02:19This is not a closed set.

00:02:20We're going to see crew walking around in the background,

00:02:23which is fine.

00:02:25No one like this has ever been asked of chefs

00:02:28or the behind-the-scenes crew that makes this all happen.

00:02:31We legitimately don't know if we can pull this off.

00:02:34And most importantly, are the chefs

00:02:36even going to be able to survive to conquer

00:02:39all these challenges?

00:02:40All I know is we've got to get through this rehearsal,

00:02:42and Esther and I got to get a little bit of rest, too,

00:02:45because tomorrow is going to be the wildest day of our lives.

00:02:55I walk into the arena, and I am not only overstimulated.

00:03:00I am overwhelmed.

00:03:01By far, it's the biggest cooking stage that I've ever been on.

00:03:05There's a clock the size of, like, a two-story building.

00:03:08There's a million lights.

00:03:10Back home in Miami, I have a very small Cuban restaurant.

00:03:14So being in this kitchen, it's a little intimidating.

00:03:17I'm not used to it.

00:03:19I'm not used to being in a kitchen that's so big.

00:03:21I'm not used to being in a kitchen that's so small.

00:03:24It's a little intimidating, but this is a reality.

00:03:26This is what I signed up for, and this is where I'm going

00:03:28to be for the next 24 hours.

00:03:30Oh, wow.

00:03:32OK.

00:03:33This ain't too bad.

00:03:34This is not too shabby.

00:03:35OK.

00:03:36Welcome to home for the next 24 hours.

00:03:3812 stations.

00:03:40Yeah.

00:03:41Oh, we got some people in here already.

00:03:42All right.

00:03:43You're on Chopped Next Gen, right?

00:03:44Yeah.

00:03:45Oh, Chopped Next Gen.

00:03:46Chef Mika, Tournament of Champs.

00:03:47Nice to meet you.

00:03:48Nice to meet you.

00:03:49Excited.

00:03:49Ooh.

00:03:51What do we have here?

00:03:52Oh, check this out.

00:03:55And they just keep coming in.

00:03:57So many of us.

00:03:57Hi.

00:03:58I'm Artie.

00:03:59Nice to meet you.

00:04:00Nice to meet you.

00:04:01You notice how they all have different names?

00:04:03It's really an honor to be in a room full of rock

00:04:06stars, in my opinion.

00:04:07I saw Artie, you know, an amazing chef.

00:04:09But to be honest with you, we might as well

00:04:11call this the loony bin, because we're all in here

00:04:13doing this crazy thing, and nobody knows what's going on.

00:04:15Oh, look at this.

00:04:17So we're walking in, and I see all these chefs.

00:04:20Here we go.

00:04:21I start seeing some familiar faces,

00:04:23and there are some pretty heavy hitters here.

00:04:26I see Chris Oh, my friend Viet.

00:04:28I did not expect to see him.

00:04:30What do you guys think of the set?

00:04:31Isn't this kind of crazy?

00:04:32It looks great.

00:04:33My name is Viet Pham.

00:04:34I'm a chef and restaurateur in Salt Lake City, Utah.

00:04:36I am a multi-time James Beard nominee.

00:04:39And I'm the only chef with the distinction

00:04:41of beating Bobby Flay twice.

00:04:44You name it, I've done it.

00:04:45I've never been on a set where there's so many stations.

00:04:48Why do they all have proteins on them?

00:04:51What could that possibly be?

00:04:53Y'all seen the massage tables yet?

00:04:54This is not what this is.

00:04:56OK.

00:04:56What?

00:04:57Is this where we get naps?

00:04:58Look at what we signed up for.

00:04:59This is a crazy competition.

00:05:01They've provided cots for us.

00:05:03What did I get myself into here?

00:05:06Uh-oh.

00:05:07Uh-oh.

00:05:09Uh-oh.

00:05:10Look at this.

00:05:12Oh, brought in the big dogs.

00:05:14Chefs.

00:05:16What's up?

00:05:17What's Elizabeth Faulkner?

00:05:19Iron Chef, James Beard, all of it.

00:05:22Then I see Chef Marcel.

00:05:24This guy has more competition in him than any of us put together.

00:05:28It just got real.

00:05:29Chad, nice to meet you.

00:05:30How are you?

00:05:31Good luck for America.

00:05:32Nice to meet you.

00:05:33I can cook everything because I've

00:05:33been cooking a few decades.

00:05:35So I think people somewhat are scared of me.

00:05:37Yeah, they got to bring in the old parts.

00:05:39You know what I mean?

00:05:40I've been cooking for quite some time.

00:05:41And you might recognize me from a couple

00:05:43different cooking shows.

00:05:45Iron Chef, Top Chef, I am prepared.

00:05:47There's nothing that I need to do.

00:05:49Other than sharpen my knives.

00:05:51Are we cleaning our kitchen?

00:05:54Watch, guys, bring it in.

00:05:55Come on, everybody bring it in.

00:05:57Well, hello.

00:05:58Oh.

00:05:59Some familiar faces, some people I don't know.

00:06:03Welcome, chefs.

00:06:05You are about to participate in one

00:06:07of the most ambitious culinary experiments ever imagined.

00:06:1224 chefs competing in 24 challenges in a 24 hour period.

00:06:21Woo!

00:06:22Woo!

00:06:24Nonstop, full craziness.

00:06:26Who's going to really have the stamina to go

00:06:2924 hours around the clock?

00:06:31I'm nervous to host it and be up for 24 hours.

00:06:35Which is why there are two of us.

00:06:37Please let me introduce my friend and colleague,

00:06:41Chef Esther Choi.

00:06:42I'm trying to keep my emotions inside of me

00:06:44because there's part of me that wants to fangirl

00:06:46over Esther Choi right now.

00:06:48This competition is going to test everything.

00:06:52Your ability to think on your feet, your cooking skills,

00:06:55and most of all, your stamina.

00:06:58In this competition, you won't always know what's at stake.

00:07:02Some challenges will be for a cash prize, some for immunity,

00:07:06and some for elimination.

00:07:09This is as extreme as it sounds, but you are all

00:07:12elite chefs in your own right.

00:07:15You all signed up for this experiment

00:07:17because you think you have what it takes.

00:07:20The good news, whoever is still standing at this time tomorrow

00:07:24will walk away with $50,000.

00:07:29Woo!

00:07:30Oh, yeah.

00:07:30We like that.

00:07:32Not a bad payday.

00:07:34By the 24th hour, whoever wins this

00:07:36will have truly earned it.

00:07:38Guys ready to get to it?

00:07:39Absolutely.

00:07:40Yes, let's go.

00:07:41So chefs, here's how it works.

00:07:43We're breaking the 24 hours into eight different shifts.

00:07:46Every shift will feature challenges that test

00:07:49a specific culinary skill.

00:07:51The first shift will be speed.

00:07:57There will be three speed challenges in this first shift.

00:08:00And as you know, in the kitchen, speed could be everything.

00:08:04If you can't move quickly, you don't belong here.

00:08:09The first speed challenge is going to be

00:08:13about your knife and prep skills.

00:08:16On that big, long table over there

00:08:19are 24 sets of identical piles of ingredients.

00:08:23All right, chefs, you feeling it?

00:08:24Let's go.

00:08:25It's about to go.

00:08:27Head to your cutting boards.

00:08:29Woo-hoo-hoo-hoo.

00:08:31I'm feeling it.

00:08:31I feel like a little.

00:08:33Chefs, here is your first challenge.

00:08:38You're going to dice eight onions, turn eight artichokes.

00:08:43Then you will pit eight avocados.

00:08:46These ingredients all require precision, and above all,

00:08:50speed.

00:08:51And as soon as you're done, choose a station

00:08:53with a designated protein.

00:08:54Speed is of the essence here, because whoever is fastest

00:08:58gets to pick their protein.

00:09:02And only two chefs allowed for one protein.

00:09:06The longer it goes, maybe the less desirable the protein is.

00:09:10So this is where speed is key.

00:09:12If you don't get the station that you want,

00:09:14it may be your undoing.

00:09:17I'm concerned, because I don't do as much prep work

00:09:20as I used to.

00:09:21I'm really looking at the muscles.

00:09:23But I don't know if you would describe me as a speedy chef.

00:09:26And everyone, look.

00:09:27The clock says 24 hours.

00:09:30But as of now, I'm resetting it to zero.

00:09:35As soon as we say go, the clock starts ticking.

00:09:39It will not stop until it gets to 24.

00:09:42Are you guys ready?

00:09:44Because the wildest day of your life starts right now.

00:09:51Here we go.

00:09:53We're on the clock, guys.

00:09:54It's real.

00:09:55Start now, start now.

00:09:56Let's freaking do this.

00:09:58People might think this is easy.

00:10:00But this is the first challenge out the gate.

00:10:02And it's like a lot of chopping.

00:10:04Hands are going to be shaken for sure.

00:10:07Watch your fingers.

00:10:08Watch your back.

00:10:09Oh, shots fired.

00:10:13I run one of the busiest restaurants

00:10:15in all of California.

00:10:18I've done all sorts of competition.

00:10:20So we just need to mark down this moment right here,

00:10:23because I'm winning this thing.

00:10:25I just want you to know.

00:10:27Just like back in college.

00:10:30Currently as an executive chef at a luxury boutique property

00:10:33at a very high level, I specialize

00:10:35in modern New Mexican cuisine.

00:10:36When I'm not cooking, I'm running.

00:10:38I've run 10 full marathons in the last five years.

00:10:42And I finished all of them.

00:10:43Growing up in the South Bronx, my whole life

00:10:45has been a marathon, has been a journey.

00:10:47Nothing has come easy.

00:10:49But I've never been in a competition

00:10:50that required me, that asked me to be

00:10:52at my best for 24 hours.

00:10:55It's interesting, because we have all kinds of chefs here.

00:10:57We have restaurateurs.

00:10:58We have private chefs.

00:10:59You know, there's all kinds of different styles of chefs.

00:11:02I mean, this is something that we've all done.

00:11:04But they probably don't do it every day

00:11:07anymore, because they have prep cooks and sous chefs

00:11:11and people underneath them that are doing the chops.

00:11:14Once the clock starts ticking, I'm in my zone.

00:11:18I'm a veteran on these cooking competitions.

00:11:20I was a judge in MasterChef India.

00:11:22I won Chopped.

00:11:23I won Guys Grocery Games.

00:11:25I'm going to make it to the 24th hour.

00:11:27And then I can rest once I bag my $50,000.

00:11:32Woo-hoo.

00:11:34This is a competition unlike any other.

00:11:37Luckily, I'm an athlete.

00:11:38I'm a karate black belt. You have to be fast and precise.

00:11:42This competition is really the perfect combination

00:11:45where I can incorporate my skill and my athletic ability.

00:11:48No one's breathing.

00:11:50Medic.

00:11:51I think we got to cut.

00:11:51We got to cut.

00:11:53Little, little, little, little, little, quick, quick, quick.

00:11:54Quick, quick, quick, quick, little, little, little.

00:11:56Medic, medic.

00:12:00I'll give a little finger tip to get to the protein

00:12:03that I'm wanting.

00:12:04Some chefs are flying through this quicker than others.

00:12:07We have people on artichokes.

00:12:09Turning artichokes?

00:12:10That's kind of hard.

00:12:11Yeah, it's very specific.

00:12:13My strategy is to not wind up on a tofu station.

00:12:16No offense to the tofu lovers out there,

00:12:18but I don't want to start with it.

00:12:22This is like doing this on a boat.

00:12:23Everything's freaking shaking.

00:12:25We're going to have to do this as fast as possible.

00:12:27I would really like to keep all of these.

00:12:30So the protein that I actually want is tofu.

00:12:33I work mostly in Japanese restaurants.

00:12:35I've eaten tofu since I was little.

00:12:38So I'm not rushing myself, because I'm betting

00:12:41that nobody wants to cook tofu.

00:12:42Ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha, ha.

00:12:46Come on.

00:12:47You're eating an avocado?

00:12:48You suck.

00:12:50Hoorah, baby.

00:12:51First chef done.

00:12:53Whoa.

00:12:55Ahi tuna.

00:12:56Tuna.

00:12:57Ahi tuna is great because it's such a canvas for flavor,

00:13:00and I can really include my spicy

00:13:01Southwestern flavors in there.

00:13:04Can I get a check?

00:13:05All right, more people are finishing up.

00:13:07What do we got?

00:13:08Lamb chops.

00:13:09He picked salmon.

00:13:10Salmon filet.

00:13:11We got chicken breast.

00:13:12Gabrielle, why did you pick lamb chops?

00:13:14It's a great cut of meat.

00:13:15It's really versatile.

00:13:16I like the bone-in aspect.

00:13:17That's what I would have picked.

00:13:19We have Viet, who is also a very strong competitor.

00:13:22Mussels, that's a good one.

00:13:24That's right.

00:13:25I'm going mussels because I love shellfish.

00:13:27I know and understand how to cook mussels.

00:13:30I've seen him compete many times, and he is a killer.

00:13:34Super, super good.

00:13:37Some people are already at their stations, man.

00:13:39Oh, oh, oh, oh, oh, oh.

00:13:41Carlos, what are you picking?

00:13:42There's so many good things.

00:13:44What are you picking, Carlos?

00:13:45Golly.

00:13:46I love steak.

00:13:47Steak, steak, steak.

00:13:50Let's go.

00:13:52It's nice for you to join us, Marcel.

00:13:54Oh, Marcel's choosing mussels.

00:13:58It's my choice.

00:14:00I choose mussels because it's going to be

00:14:01the fastest protein to cook.

00:14:04And Chef Viet is already at the mussel station.

00:14:07I'm thinking he's a strong chef.

00:14:09Maybe we'll team up and we'll be able to cook something

00:14:12together.

00:14:12Mussels.

00:14:14I mean, the crazy thing is, too,

00:14:16is they don't know the crazy twist it's about to happen.

00:14:19Down to the last few.

00:14:21The pressure is going to continue

00:14:23to mount on the people that are trying to finish up.

00:14:26Woo-hoo.

00:14:27Wait, someone here or no?

00:14:29No.

00:14:29No one's here?

00:14:30No.

00:14:32First challenge is already really intense.

00:14:34And I can't believe this is for 25 hours straight.

00:14:36Hopefully nobody passes out.

00:14:38Let's go, let's go.

00:14:39Frenchie took chicken.

00:14:40How are you, brother?

00:14:41See you, brother.

00:14:42Oh, man.

00:14:48OK, Elizabeth took her time.

00:14:50Took ground beef.

00:14:51I kind of just land on ground beef because I'm like,

00:14:54I don't even know what the challenge is.

00:14:55What if we have to cook something in five minutes?

00:14:57At least I can not worry about cooking

00:14:58ground beef in five minutes.

00:15:03I'm getting there.

00:15:08Hi, Topher.

00:15:11We only have three people left still prepping.

00:15:14OK, let's see.

00:15:15One more done.

00:15:16Come on, island time.

00:15:18Come on.

00:15:19All right.

00:15:20Four times in a row.

00:15:20Underline.

00:15:22Ground turkey.

00:15:23It is.

00:15:24OK.

00:15:25That's Elizabeth.

00:15:26Unfortunately, speed wasn't on my side.

00:15:29And the only thing that's left is ground beef.

00:15:32With the chef all here.

00:15:33So here we go.

00:15:3523 and a half more hours, guys.

00:15:37Yay!

00:15:37Woo!

00:15:38We're on our way.

00:15:41Congratulations, chefs.

00:15:43You all finished your first challenge.

00:15:45But there are still 23 challenges left to go.

00:15:48As you can see, there are 24 chefs, but only 12 stations.

00:15:54So this next challenge is all about winning your station.

00:16:01Wow.

00:16:02This is a head-to-head sudden death battle.

00:16:08So after challenge number two, half of you

00:16:11will already be going home.

00:16:12Lord.

00:16:13Wow.

00:16:15OK, here we go.

00:16:17Oh, my god.

00:16:1812 in the first hour.

00:16:19My heart rate's going up.

00:16:20I want to be here for the 24.

00:16:24It's a head-to-head.

00:16:25Me versus Elizabeth Fulton.

00:16:27I'm terrified.

00:16:29It really dampens the mood in this whole entire kitchen.

00:16:33And from now, I'm going head-to-head with Marcel.

00:16:36Not good.

00:16:37Not good.

00:16:39Look at the person next to you.

00:16:42They are now your biggest rival.

00:16:44The winning chef will claim their station.

00:16:47And the losing chef will clock out and go home.

00:16:51Woo-hoo-hoo.

00:16:52Wow.

00:17:03This next challenge is all about winning your station.

00:17:08You will each use your protein to make the most impressive

00:17:12one-bite dish in 24 minutes.

00:17:16One bite, huh?

00:17:19You will be judged on taste and the use of your protein.

00:17:22All right, guys, this is for real.

00:17:24Half of you will be going home in the next 24 minutes.

00:17:27Your 24 minutes to cook for survival in challenge two.

00:17:31Your 24 minutes to cook for survival in challenge two.

00:17:41Starts now.

00:17:42Are we playing for real?

00:17:43You're good.

00:17:44You're good.

00:17:45I always wanted to get everything on my station

00:17:47immediately so I didn't have to move.

00:17:49Yeah.

00:17:50So now it's getting to who has the finesse,

00:17:53who has the technique.

00:17:54And it has to be precise flavors, texture,

00:17:57the way it looks.

00:17:58Everything has to be perfect.

00:18:01It's a really great chef to have half of us go home

00:18:03right at the beginning.

00:18:04It's a pressure cooker like working in the Thunderdome.

00:18:07This is going to be 24 hours of me sweating.

00:18:10This is just the beginning.

00:18:12Chef Chris is super accomplished,

00:18:14seems super confident.

00:18:16He knows Asian flavors.

00:18:18This one's going to be close.

00:18:20Hey, Chef.

00:18:21I'm not going to lie, this is one of my most,

00:18:23I think, the interesting battles that's happening.

00:18:26Thanks, Chef.

00:18:27You made it first.

00:18:28You picked tuna, and then one of the tougher people

00:18:30here comes and stands right next to you.

00:18:32So what are you making?

00:18:33I'm going to make a gochujang tartare.

00:18:34What?

00:18:36You know you have a cookie next to you, right?

00:18:38I'm known for cooking spicy flavors.

00:18:40I'm an Arizona guy, born and bred.

00:18:42And Chef Chris is known for really bold Asian flavors.

00:18:47So why not beat him at his own game?

00:18:49So for my elevated one bite, I'm making a gochujang ahi tuna

00:18:53tartare.

00:18:54I know it's a risk, but I don't have that mechanism in me

00:18:58where I get intimidated by successful, accomplished

00:19:00people.

00:19:01I'm ready to crush this thing.

00:19:05I'm going to do a Hawaiian-style poke, a little wasabi

00:19:08mayo over some rice, because I got to win.

00:19:14I got to prove that I can still cook, that I can do this.

00:19:16Got to get those nerves out.

00:19:18People know me for my Korean food.

00:19:21I got five restaurants.

00:19:22I got six and seven coming up.

00:19:24So basically, I'm a chef, a restaurateur,

00:19:27an entrepreneur, and an all-time hustler.

00:19:29I'm feeling pretty good.

00:19:32I really don't want to go out first.

00:19:34I do have an ego.

00:19:36And I wouldn't be let back in the house, or the kitchen,

00:19:39or my restaurants if I went home first.

00:19:42Ooh.

00:19:44This is what's so exciting.

00:19:45There's stations where two chefs are super talented,

00:19:49high-caliber competition chefs going against each other.

00:19:52So Arki and Carlos Anthony, you have Arki,

00:19:55who's won a lot of competitions,

00:19:57going against someone who is rising, who's, you know,

00:19:59making noise in the food world.

00:20:02Hello.

00:20:04It's 24 minutes, Carlos.

00:20:05All you got to do is eat.

00:20:06Great.

00:20:07My protein is a hanger steak.

00:20:09I need to put it with as much flavor,

00:20:10with as much pizzazz, with as much punch as I can,

00:20:14so that there's no way I go home.

00:20:16I'm making a black garlic and ginger

00:20:19marinated hanger steak with roasted maitake mushrooms

00:20:22and cilantro chimichurri.

00:20:23Maitake mushrooms and king trumpet mushrooms

00:20:25going on the grill, chef.

00:20:27OK, beautiful.

00:20:28We have those going.

00:20:29I'm incredibly nervous to go up against Arki.

00:20:31I've seen her beat some of the most incredible chefs around.

00:20:35She's probably one of the best chefs here.

00:20:37All right, can I have that Vitamix, please?

00:20:39Yes, chef.

00:20:40Carlos is an amazing chef.

00:20:42I'm not going to lie.

00:20:42I am a little nervous.

00:20:45Look at that thing.

00:20:46But I am ready to make that one bite.

00:20:49I'm making an Ethiopian-style hanger steak

00:20:52with crispy potatoes and herbs.

00:20:54I'm using fresh ground spices, coriander, cumin, nigella

00:20:58seeds, those gorgeous flavors I developed in that curry.

00:21:02I'm ready to knock this out of the park.

00:21:04Arki, I'm so sad it's us, man.

00:21:08Just a little sad about it, are you?

00:21:10I am just going to work.

00:21:14Carlos is a nice guy.

00:21:16Hello.

00:21:17He's definitely a little loud.

00:21:20He can chat, chat, chat.

00:21:21I'm trying to get into her head.

00:21:23I don't know if it's working.

00:21:32I'm about to battle Chef Mark, and I'm nervous.

00:21:36I'm Cuban.

00:21:36We don't cook one bite food.

00:21:38I feed the whole neighborhood.

00:21:41I mean, you guys are being cutthroat, man.

00:21:43Eliminating 12 people right off the bat,

00:21:45I feel like I'm in squid games.

00:21:47I'm just going to do the best we can.

00:21:48I'm going to make a pork tenderloin fricassee.

00:21:51With sweet plantains, that's going to be my base.

00:21:54Fricassee de puerco is a Cuban dish,

00:21:57something near and dear to my heart,

00:21:59and something that I grew up eating and I love.

00:22:01I see that you chopped up your pork tenderloin.

00:22:04Very nice, very nice.

00:22:05I would like to have more time, but my restaurant in Miami

00:22:08is Caja Caliente.

00:22:10It's known for its Cuban comfort food.

00:22:12And everything in my restaurant is inspired

00:22:14by my family's recipes.

00:22:16And honestly, I've never stodged.

00:22:18I've never worked for another chef.

00:22:20I've never worked in another restaurant.

00:22:21But I think the chefs that are classically trained

00:22:24tend to overthink things.

00:22:25At the end of the day, my flavors are amazing.

00:22:27And that's what's going to get me

00:22:29to the end of this competition.

00:22:31I'm doing a brown sugar coriander

00:22:34quick cure pork tenderloin, pan roasted fingerlings

00:22:37with a little corn ragu.

00:22:41One bite, one bite.

00:22:42This is very reminiscent of the early parts of the marathon

00:22:44where you've got to remind yourself to be poised,

00:22:47to be thorough, and to focus on the details.

00:22:50Sir, what are you making?

00:22:52I'm making a brown butter, parsnip, morel mushroom

00:22:55puree with striped bass.

00:22:58And I'm attempting to see if I can find

00:23:00to get a bay leaf, garlic scape oil.

00:23:04So I grew up while foraging with my grandparents

00:23:06in the woods of Sweden.

00:23:07I draw a lot from my background of Scandinavia

00:23:09or New Nordic cuisine, which is taking the best ingredients

00:23:12and just combining them in the best way possible

00:23:15in terms of textures and different flavors.

00:23:17So I'm going to take that concept

00:23:18and just apply that to this competition

00:23:21and just let the ingredients speak for themselves.

00:23:23Hopefully my skill and my talent will be able to surpass Kent

00:23:26and we'll come out of this victorious.

00:23:30Charlie seems like a real cool person, but she got to go.

00:23:34Because I got to stay.

00:23:35This is my station.

00:23:37I'm making a hazelnut crusted striped sea bass.

00:23:40Simple, very simple, but delicious.

00:23:43I'm going to make a brown butter, parsnip, morel mushroom

00:23:45but delicious.

00:23:47I'm originally from West Africa, Ghana,

00:23:49but I live in Frisco, Texas.

00:23:51Growing up in Africa, we had to go fetch water an hour away

00:23:56before we take showers and go to the classroom, so come on.

00:23:59I know how to work hard, stand on my feet for long hours,

00:24:02so this is just a breeze.

00:24:04Woo, that's hot.

00:24:10I love lamb chops.

00:24:11I think they're really flavorful.

00:24:12It's a nice bone-in protein.

00:24:14It's a good way to start.

00:24:15I'm going to make a butter basted lamb

00:24:17chop with a red pepper, pepperoncini tapenade,

00:24:21a sherry balsamic reduction, and a mint black garlic gremolata.

00:24:25I think it's going to be a good fight,

00:24:26and we'll see.

00:24:28May the best man win.

00:24:29I'm a high octane person.

00:24:30I love fire in the kitchen, and I love

00:24:32to put it all on the line.

00:24:33Now I have one bite to show the chefs what I got.

00:24:37Now I'm going to do my lamb easy over here.

00:24:39Hey, Mike, how you doing over there with those chops,

00:24:41brother?

00:24:42Radio silence.

00:24:43All right, I like it.

00:24:44I kind of feel bad for the guy, because I'm not leaving.

00:24:46Sorry, Michael.

00:24:47This station's mine.

00:24:48Michael, when I think about head-to-head battle,

00:24:50what do you guys go home with?

00:24:52I think it's a crazy start, you know?

00:24:55But it's what we came here for, to compete, right?

00:24:57For my one bite, I'm making grilled lamb chops

00:24:59with a crab fat yogurt and a ramp and sun-gold tomato salad.

00:25:03I have a restaurant in Charleston named Le Far Fallen

00:25:05and another in New York City in Greenwich Village

00:25:07called Da Toscano.

00:25:08I've been fortunate enough to have a friend

00:25:11and fortunate enough to win two stars from the New York Times,

00:25:14rising star chef, three different nominations

00:25:16for the James Beard Awards.

00:25:17But honestly, being a restaurateur,

00:25:19I've never taken a moment to step away from my restaurants.

00:25:22This moment felt right, and now I have this one bite

00:25:25to prove that I belong here.

00:25:26I've been waiting for this moment, for sure.

00:25:32Station Muscles with Marcel and Viet, their food is amazing.

00:25:36They're fierce competitors.

00:25:38And they're going head-to-head.

00:25:39One of them's going home.

00:25:41Viet has proved on several occasions

00:25:42he could beat Bobby Flay.

00:25:43Let's see if he can beat Marcel.

00:25:44He can beat Marcel.

00:25:46Marcel is a freaking beast.

00:25:49And I kind of wish, actually, I don't kind of,

00:25:51I really wish he didn't choose this station.

00:25:53I don't think I've ever been more scared than a competition,

00:25:56especially the first round.

00:25:59Chef, a little mousse underneath with some sugar?

00:26:00Yeah, oh, come get some sugar, baby.

00:26:02I want to focus on really bright flavors, something that

00:26:05has a lot of acidity and that is memorable.

00:26:10So I'm going to do poached and grilled mussels

00:26:12with aguachile, tomatoes, and guanciale.

00:26:16It's delicious.

00:26:17I've been through a lot, competitions,

00:26:19cooking in restaurants.

00:26:21And most recently, a year ago, I was

00:26:24diagnosed with two very rare forms of lymphoma,

00:26:27which I ultimately beat.

00:26:30This fight has really fueled my soul.

00:26:33So when it comes to endurance, tenacity,

00:26:37when it comes to fighting, I think I have

00:26:39an edge on this competition.

00:26:41You're the best man to win, right, Marcel?

00:26:43Yes, chef.

00:26:44You know, I have a formidable opponent.

00:26:46So I'm going to have to bring my A game.

00:26:49Chef Biet is one of the most incredible chefs here.

00:26:52And his food is delicious.

00:26:53But let's go.

00:26:55Chef Biet and I chose very wisely.

00:26:57Mussels are a protein that cooks extremely fast.

00:27:01When you only have 24 minutes to cook,

00:27:03speed is the name of the game.

00:27:07For my one-bite dish, I'm making mussels

00:27:10chermoula, which is kind of a Moroccan-inspired sauce,

00:27:14packed with spices and lots of flavor.

00:27:18This isn't my first rodeo.

00:27:19I've done a lot of cooking competitions.

00:27:22But at the same time, I've never won a big cooking competition

00:27:25like this before in my life.

00:27:27And it's really something that's a personal goal and something

00:27:31that I would like to achieve.

00:27:34I remember being the young cook that nobody

00:27:36knew about on the scene.

00:27:38But in the past 27 years of cooking,

00:27:41I've pulled hundreds of all-nighters,

00:27:43openings of restaurants, you know, festivals.

00:27:46I've cooked for 2,500 people on top of a mountain.

00:27:50Like, I've done some crazy stuff.

00:27:53But I'm not going to lie.

00:27:55This one takes the cake.

00:27:57How was this first 25 minutes and 24 hours feeling?

00:28:00Really smooth, you know?

00:28:02Pass me on another 23 hours and 25 minutes,

00:28:04how I'm feeling.

00:28:05It might be a little bit of a different response.

00:28:07What's the time?

00:28:08Chef, 16 minutes to go.

00:28:11I mean, we all know that Marcel can cook.

00:28:13And, you know, here we are, head to head, mussel to mussel.

00:28:16And I'm going to cook my butt off.

00:28:18I'm not going home.

00:28:29Can I deep fry or something?

00:28:31There is a lot going on.

00:28:33Everyone's going hard.

00:28:35This is a show with no breaks.

00:28:36First time it's ever been done.

00:28:38Here we are, breaking giant culinary and TV boundaries.

00:28:41Super excited to be part of it.

00:28:43And happy that you guys are along for the ride.

00:28:46When it's go time, it's go time.

00:28:48And it's go time.

00:28:52I picked chicken for a reason, fried chicken.

00:28:54It's a winning recipe.

00:28:55Got me through the pandemic.

00:28:57I did a, you know, a pop-up in Philly at my restaurant.

00:29:00And I had lines around the corner.

00:29:02Herb brine, buttermilk fried, really, really simple.

00:29:05I happened to beat Bobby Flay with this recipe.

00:29:07So in the real world, barbecue is my thing.

00:29:09But second best thing is fried chicken.

00:29:11I make a little honey vinegar splash.

00:29:13Just gives it a little acid, a little sweetness.

00:29:15I'm going to give these young bucks a run for their money.

00:29:17I got this.

00:29:22So good.

00:29:24It'll be there if you guys want it.

00:29:26With 24 chefs competing and then being the last one,

00:29:29it's kind of being in Game of Thrones, a gladiator.

00:29:32I am so ready for that.

00:29:33Let's get it, baby.

00:29:35I'm making a fried filo pastry with chickens.

00:29:37And then on the side, a miso, sake, soy sauce.

00:29:40And then there is a fresh mint, tarragon.

00:29:42We got a little bit of soy sauce, sake, chili.

00:29:45I'm a private chef in Buffalo, New York.

00:29:46But I train in some of the most intense kitchen in Europe.

00:29:50Through Paris, I was 17, walking through a kitchen

00:29:53with my knife.

00:29:54I have worked in some crazy kitchens.

00:29:57And that madness is definitely going

00:29:58to drive me through the final.

00:30:03Chefs Chris and Daniel, what's going on?

00:30:06What's going on, Esther?

00:30:07Yeah.

00:30:08Annyeonghaseyo.

00:30:09Annyeonghaseyo.

00:30:09Fellow Korean, love that.

00:30:11I'm a big fan of you, New York.

00:30:14I'm Daniel Lee.

00:30:15I'm a chef from Brooklyn, New York,

00:30:17where I use my French technique and my Korean background

00:30:20with the flavors to create something different.

00:30:23So I'm getting some salmon marinated.

00:30:25It's called Yuan Ji style soy sauce.

00:30:28Some citrus, sweet soy reduction going on.

00:30:30And I'm going to saute some mushrooms.

00:30:32Keep it light and simple, because it's going

00:30:33to be the first bite of the day.

00:30:35I came to New York City from Korea,

00:30:37a poor immigrant with nothing.

00:30:39Now, after all these 12, 13 years,

00:30:42I'm developing my own style.

00:30:44And I hope that I could take it all the way.

00:30:46How's the taste, chef?

00:30:47It's good.

00:30:49You know what you're doing?

00:30:49Yes, sir.

00:30:50Behind.

00:30:53Chris, tell me about your dish.

00:30:54Hello, so I'm making a grilled zucchini, pan-seared salmon

00:30:57with a squash puree, heavy on the dill, and an allium salad.

00:31:03This is my second career after being in the military.

00:31:06I was in the Army for nine years.

00:31:07I got out the Army, went right to culinary school,

00:31:10going full speed into the chef life,

00:31:11working for some three Michelin star restaurants.

00:31:14I came in this competition probably

00:31:16the underdog, in my opinion.

00:31:17Nobody knows who I am as a chef.

00:31:19And I just want to see where I'm at.

00:31:20Where do I compete with the rest of the chefs

00:31:22that are in the world?

00:31:29I'm wrapping these lovely prawns after I've seasoned them up

00:31:32to get some nice flavor into them.

00:31:33And then I'm going to deep fry them.

00:31:34And that's one bite.

00:31:36You grab them by the tail, and that's it, done.

00:31:37Don't let this accent fool you.

00:31:38I'm not just like bangers and mash and fish and chips.

00:31:41From training in Paris, and training in Dublin,

00:31:42all the Michelin star restaurants that I have worked

00:31:44in, the motto was no sleep.

00:31:46Because if you did sleep, you'd slow down.

00:31:48Clash of the titans.

00:31:49No love lost, though.

00:31:50No love lost.

00:31:51It is ironic that two of the biggest guys in the kitchen

00:31:54end up shoulder to shoulder making the daintiest, smallest

00:31:57protein, shrimp.

00:31:59You want to see what's I'm planting?

00:32:00Yeah, doing some tostones.

00:32:02Going in the fryer.

00:32:04I'm going to do shrimp tostones with a bacon

00:32:06fat, black bean puree, and avocado.

00:32:09Another creamy note, just put it right on top.

00:32:13I've been training for this competition my entire life.

00:32:15I was a Marine, spent two tours in Afghanistan.

00:32:18Then I became a firefighter.

00:32:19I've been in and out of burning buildings.

00:32:21But cooking for 24 hours is definitely

00:32:23going to be a new experience.

00:32:25And it's the biggest clock I've ever seen.

00:32:28And it's just a constant reminder

00:32:30of how much longer we are going to be here in this competition.

00:32:34You guys, 1335 left.

00:32:361335 left.

00:32:39I'm going to attempt to make a dirty rice arancini.

00:32:44I'm feeling OK.

00:32:46Hopefully, I can get my rice cooked in time.

00:32:49Although ground turkey was not that exciting of a protein,

00:32:54because I'm a New Orleans, Louisiana native,

00:32:56I know that I can impart a lot of good flavor to it.

00:32:59So I'm packing this rice with big, bold Creole flavors.

00:33:04I'm praying that it works out well.

00:33:06Is that a little ham, like a little cured?

00:33:08Yeah, a little tasso.

00:33:09Like a little tasso, all right.

00:33:10I'm from New Orleans, so you know.

00:33:11I got New Orleans flavor.

00:33:13Kevin, you're from New Orleans.

00:33:14You got to bring that New Orleans flavor.

00:33:15I'm trying to.

00:33:16Working on it.

00:33:17Working on it.

00:33:18One bite.

00:33:21I'm making Moroccan turkey meatballs

00:33:24served with the saffron rice with the Moroccan Ras al

00:33:26Hanout sauce.

00:33:29So I was born and raised in India.

00:33:31And I was a little brat in the family, you know.

00:33:34But finally, I had an opportunity

00:33:36to come to the United States.

00:33:37And I ended up in New York.

00:33:39Fortunately, I worked for some good restaurants

00:33:42and learned the techniques.

00:33:45Now, with my skills and also with my experience,

00:33:49I can compete with 23 talented chefs.

00:33:51And I can beat them, you know, with my punch of flavors.

00:33:56I know it's going to be a 24-hour competition.

00:33:58I need to be physically fit, mentally fit.

00:34:01OK, I got this.

00:34:02I got the rice.

00:34:03Come on, rice.

00:34:05Oh, come on.

00:34:08Emily joined me at tofu.

00:34:09And we're shaving 12 off the top.

00:34:11All right, I'm here for it, guns blazing.

00:34:14I got to win.

00:34:15I'm thinking about doing a tofu mousse.

00:34:16I'm going to sous vide it.

00:34:18And we're going to incorporate bok choy and raw mushrooms

00:34:21as the bites.

00:34:22I am known for vegan cuisine.

00:34:24That is my specialty.

00:34:25I think as a vegan chef, you have

00:34:27to think outside the box a lot.

00:34:29It requires an extra level of creativity.

00:34:32Tofu is a blank canvas.

00:34:33You can turn it into literally anything that you want.

00:34:35So it just needs to be a burst of explosive flavor

00:34:38and just make it an insanely awesome bite.

00:34:41I'm hot.

00:34:42I was promised coffee.

00:34:44I lied.

00:34:45Who lies about coffee?

00:34:47You get one shot.

00:34:48One bite means one shot.

00:34:50One of us is going home.

00:34:51It's either me or it's Joseph.

00:34:53But I'm not going home.

00:34:55To make tofu exciting, I'm making a one-bite version

00:34:59of mapo tofu with ground veal.

00:35:02If things are getting brown, that's good.

00:35:05As unfamiliar as this feels, there

00:35:07is something for me to do.

00:35:09As unfamiliar as this feels, there is something

00:35:10familiar about it to me.

00:35:12Being a jazz musician, knowing improvisation and knowing,

00:35:15like, you've got to do this now, make it work.

00:35:18We're in that kind of situation right now.

00:35:21But instead of just five people in a jazz band,

00:35:24it's 24 chefs, and everything's on fire.

00:35:32So Elizabeth and Martel is going to be another heavy.

00:35:36Chef Martel won top next gen, so he's a rising star.

00:35:40Young, hungry.

00:35:42And Chef Elizabeth, obviously we know, amazing competitor.

00:35:47You can't underestimate the underdog, never.

00:35:49We were all underdogs once, right?

00:35:52I'm very curious to see that battle happening.

00:35:55Oh, ooh.

00:35:56I've looked up to Elizabeth Faulkner my whole career.

00:35:58And now I get the opportunity to compete against her.

00:36:02I've been watching her from the outside for a really long time.

00:36:05Just hoping I can avoid her.

00:36:06But, you know, here we are.

00:36:08So you just got to do what you got to do.

00:36:09I'm hoping she takes it easy on me, though.

00:36:11For my one-bite dish, I'm going to make a crispy soya spice

00:36:14meatball with a little bit of herby Lebna.

00:36:17Inside of the kitchen, I try to stay as even

00:36:20and as calm as possible.

00:36:21I was in the United States Navy.

00:36:23I was an aviation bosun's mate.

00:36:24Not only are there long hours with flight operations,

00:36:27but there are maintenance hours.

00:36:28Sometimes I was up for 24 to 36 hours,

00:36:31because you need to be battle ready at a moment's notice.

00:36:34A perfect breeding ground for this competition.

00:36:37I know my way around the kitchen.

00:36:39I'm confident in my flavors.

00:36:40But Chef Faulkner is very intense.

00:36:42And I'm a little bit intimidated.

00:36:44So what you making over there?

00:36:45Making a little Mexican meatball.

00:36:46How about you?

00:36:48Making a West African meatball.

00:36:49Oh, cool.

00:36:50Meatball versus meatball.

00:36:51I love it.

00:36:52Yes, yes, yes.

00:36:53It's funny that we both decided to do that.

00:36:55I'm going to make a Mexican meatball

00:36:56abandiga with lime leaf guacamole, chipotle adobo

00:36:59braise, and some strips of corn tortilla.

00:37:01I feel pretty good, you know?

00:37:03It's just the beginning.

00:37:07I have got to make a perfect bite that

00:37:08has a lot of complexity and just is like, wow,

00:37:11I would like more of that.

00:37:12Because half of these chefs are going home,

00:37:14and I'm not going to be one of them.

00:37:15One battle at a time.

00:37:16One hour at a time.

00:37:17I came into this competition, and I know it's 24 hours.

00:37:20But who's going to really have the stamina to go 24 hours?

00:37:24You're just going to have to be alive, and awake, and aware,

00:37:26and really good around the clock.

00:37:29So this is getting ready for like an endurance race.

00:37:31It's like the ultimate sport.

00:37:32And when I go in, I want to win.

00:37:34I want to keep on cooking and execute perfectly.

00:37:39You guys, this is crazy to me.

00:37:41Because this little section of four chefs

00:37:42here are four of the best chefs in the competition.

00:37:46Unfortunately, two of them are going to be going home

00:37:48within the first hour.

00:37:49It's rough, and it's going to be hard for even me

00:37:52to accept to watch someone who maybe in my mind

00:37:55was a favorite.

00:37:57It's just kind of how the cookie crumbles, so to speak.

00:38:00It's getting really interesting really fast.

00:38:02I'm a little behind.

00:38:03However, I think I can catch up.

00:38:07I have to make the best ground beef dish in my life right now.

00:38:11In order to be Chef Faulkner, I need to bring

00:38:13everything in my wheelhouse.

00:38:14I need to bring the spice.

00:38:15And I know Suya will do that for me, a West African spice.

00:38:18It is served traditionally with grilled beef,

00:38:21and it's a little bit of a different flavor.

00:38:23It's a little bit of a different flavor.

00:38:25It's a little bit of a different flavor.

00:38:26It's a little bit of a different flavor.

00:38:28It's a little bit of a different flavor.

00:38:29It's a little bit of a different flavor.

00:38:31It's served traditionally with grilled meats.

00:38:33And I add a little bit of nutmeg and cinnamon to mine,

00:38:35just to accent a little sweetness.

00:38:37These are big bites, but here we are.

00:38:40The scary thing about this 24 hours is, can I do it?

00:38:43I've never cooked for 24 hours straight,

00:38:45but I feel like I have the endurance.

00:38:48I feel like I have the desire and the motivation to win.

00:38:53I love living in California and having great avocados.

00:38:56And I'm just chopping up all these avocados

00:38:57like two minutes ago.

00:38:59So I'm like, yeah, I'll just make a little guacamole

00:39:00My meatballs are braising cumin and chipotle,

00:39:03a little lager beer.

00:39:05It's hectic, it's crazy, and it's also super fun.

00:39:07And I love hearing everybody cooking.

00:39:10I don't like how everybody says it's anybody's game,

00:39:12because it's not anyone's game.

00:39:14This is my game.

00:39:15I don't know the competitors well enough yet.

00:39:17But the thing about cooking competitions

00:39:19is that they are like a sport to me.

00:39:21I'm somebody who has been very athletic my whole life.

00:39:24I will probably actually, as I warm up,

00:39:26get better and better on each round.

00:39:34Look at that thing.

00:39:35Look at that color.

00:39:36Come on.

00:39:37I have the energy that would rival the Energizer Bunny.

00:39:42Incredible.

00:39:43Incredible.

00:39:44I love what I do, and I'm passionate about it.

00:39:46Making delicious food is connected to how you feel.

00:39:50Oh!

00:39:52And if you're in there, and you're not having a good time,

00:39:54and you're not smiling, your dish is probably

00:39:56not going to be as good as it is.

00:39:58Oh, jeez.

00:40:01Sorry.

00:40:02That was my pickled chilies.

00:40:05Time is running out, and my rice isn't even cooked yet.

00:40:09So I had to pivot my plan from the arancini

00:40:12to just straight up dirty rice.

00:40:16Remember, one bite.

00:40:18Make sure it is seasoned properly.

00:40:20Make sure that that bite has impact.

00:40:23Minute 45 left, guys.

00:40:25Minute 45 left.

00:40:27Oh, yeah, baby.

00:40:30I'm hustling.

00:40:33If you don't have it on the plate now, you better get it on.

00:40:36There's a minute left.

00:40:37There's some chefs that aren't getting to the plate.

00:40:39That's a problem, always.

00:40:40It's a problem.

00:40:42I'm really concerned about the clock,

00:40:43but I just want to add all those little bits of flavor

00:40:46to the dish.

00:40:47I'm going to add a little bit of salt.

00:40:48I'm going to add a little bit of pepper.

00:40:50I feel like I have enough time, so I'm like frying

00:40:52some curry leaves.

00:40:53And then four, three, two, one.

00:40:58Time's up.

00:40:59Time's up.

00:41:00Hands up, chefs.

00:41:04Woo.

00:41:05Tough man.

00:41:08Something like this has never happened to me before.

00:41:10I was really focused on what I was doing.

00:41:13I wish I had paid more attention.

00:41:16Arti, did you play?

00:41:18I did.

00:41:18She played.

00:41:19I did not.

00:41:23What is missing on my plate?

00:41:25The gorgeous sauce, the crispy potatoes,

00:41:28the fried curry leaves, the herbs, the fried onion,

00:41:32the chili.

00:41:33And I'm just so bummed.

00:41:35Congrats, girls.

00:41:40This means for me, I'm going home.

00:41:43You guys, obviously, that was an intense battle.

00:41:46But welcome to 24 and 24.

00:41:48We're going to get harder.

00:41:49Let's go!

00:41:50Woo!

00:41:52I love the energy.

00:41:53They're going to get harder.

00:41:54They're going to get more intense.

00:41:56And you are all going to get more exhausted,

00:41:57whoever remains.

00:41:59Now it's time for the real drama to begin.

00:42:03Our expert judge will be going station to station,

00:42:07take one bite, and decide which dish is best.

00:42:12If your bite is not the best at your station,

00:42:15you will be leaving immediately.

00:42:18So we picked a perfect judge for the speed shift.

00:42:21He's known for his incredibly fast knife skills.

00:42:25He's a five-time culinary world record holder.

00:42:28And he's a master of every protein under the sun,

00:42:31Chef Jeff Teala.

00:42:33Yes!

00:42:33Woo!

00:42:35I don't personally know Chef Teala,

00:42:37but I've just watched him destroy his competition

00:42:41on Tournament of Champions.

00:42:44Chef Teala does not mess around.

00:42:45I got to say, this is the most insane thing

00:42:48I've ever seen.

00:42:49Kudos, chefs, for being here.

00:42:50Seriously.

00:42:51Jet, you ready?

00:42:52I'm ready, brother.

00:42:55All right, so Jet, this is pork tenderloin.

00:42:57OK.

00:42:57We have Chef Mika, Chef Mark.

00:42:59There you go.

00:42:59Mika, tell us what you made.

00:43:01Made for you guys, a fricassee de cerdo

00:43:04and a fufu de plátano.

00:43:05So it's a sweet plantain mash with crispy bacon inside.

00:43:09And I put some bacon fat in there.

00:43:12It's a delicious plate.

00:43:14Seasoning is great.

00:43:15The pork eats well.

00:43:17The plátanos are the perfect pair because they're sweet.

00:43:19It's salty.

00:43:20I do need a place to go from that richness, though.

00:43:23Outside of that, a really nice fun bite.

00:43:26Thank you, Chef.

00:43:27Chef Mark, tell us about your dish.

00:43:28Yes, Chef.

00:43:30So brown sugar, coriander, quick-cured pork tenderloin,

00:43:31fingerling potato on toasted corn.

00:43:33I add a chicken stock, butter, orange juice.

00:43:37I really like your doneness on the pork.

00:43:39A little pink in the middle, I think it's cooked great.

00:43:41But overall, eating a little oily.

00:43:43Yes, Chef.

00:43:44All right, Jet, this is the hard part.

00:43:46You had two bites of food, and you have to pick a winner.

00:43:49Oh, my god, I got to do this 12 times?

00:43:52I'm happy I did not have your job.

00:43:53Ugh.

00:43:55The winner of Pork Station is Chef Mika.

00:44:00Thank you. Thank you, Chef.

00:44:01Chef, congratulations.

00:44:02Thank you. Thank you, Chef.

00:44:03Really well thought out.

00:44:05It all came together as a full bite.

00:44:08It hurts.

00:44:09It hurts to compete and give it all you got and come short.

00:44:12I am extremely relieved.

00:44:14I made it through the first 24 minutes,

00:44:16and I feel very confident.

00:44:18I'm a force.

00:44:19I'm a force to be reckoned with.

00:44:20We go to the next.

00:44:24All right, battle muscles.

00:44:25What are you guys battling each other for?

00:44:28I know, it's a tough one.

00:44:30Obviously, I know you both very well.

00:44:32But this is going to come down to the bite.

00:44:34Yep.

00:44:35Yep.

00:44:35All right, what'd you make, Chef?

00:44:37So I did a little mussels chermoula, some fennel.

00:44:40It gave me a little razzle dazzle.

00:44:42We got some cumin, some coriander.

00:44:44Cook on the mussel, spot on.

00:44:46Thank you, Chef.

00:44:47Tender.

00:44:48I taste the ocean.

00:44:49Really nice flavor.

00:44:50I got ocean.

00:44:51I have chili, lots and lots of chili.

00:44:52It's nice. Yeah.

00:44:53Maybe a little too much heat.

00:44:56What do you got, Chef?

00:44:57All right, so I did a gently poached mussel

00:45:01and then grilled aguachile.

00:45:03There's a little bit of guanciale

00:45:04that I torched on it.

00:45:05I peeled the tomatoes, lime juice, cilantro.

00:45:08The cook on this, that gentle poaching,

00:45:11it literally melts, right?

00:45:13I really like the flavor profile overall.

00:45:16Your acid was the number one thing I tasted,

00:45:19instead of the mussel.

00:45:21Technical cooking, though, spot on.

00:45:23Thank you, Chef.

00:45:25I know you don't want to do this one.

00:45:26We had one who thought the chili was a little much,

00:45:28one that the acid was a little much.

00:45:30Yeah.

00:45:30Who is your choice?

00:45:32The chef who wins this station is.

00:45:34All right, battle mussels.

00:45:36I know you don't want to do this one, Chet,

00:45:38so who is your choice?

00:45:40It's the bite, OK, guys?

00:45:41Yes, Chef.

00:45:42The chef who wins this station is Marcel.

00:45:50You got the umami layers in there.

00:45:52Congrats, man.

00:45:53Honor to cook alongside you again.

00:45:54Likewise.

00:45:55Do it again, do it again, do it again.

00:45:56I'm going to do it again.

00:45:57I'm going to do it again.

00:45:58I'm going to do it again.

00:45:59I'm going to do it again.

00:46:00I'm going to do it again.

00:46:01I'm going to do it again.

00:46:02I'm going to do it again.

00:46:03Likewise.

00:46:04I live to cook another day.

00:46:06Well, not necessarily another day, because it's 24 hours.

00:46:09So we're going to keep on cooking.

00:46:10Let's just put it that way.

00:46:12First thing that goes in my mind,

00:46:14I wish I wasn't going home, you know?

00:46:16Freaking Marcel, I should have chose another station.

00:46:20It's my turn.

00:46:21All right, I'm happy to do it with you, sister.

00:46:23All right, chefs, this is battle ahi tuna.

00:46:26All right, tell your tale, Chef.

00:46:27Chef, so the inspiration was kind of like ceviche.

00:46:30So gochujang vinaigrette, tuna, cucumber, watercress, serrano,

00:46:34marcona almond, breadcrumb.

00:46:39It's a really nicely composed plate, Chef.

00:46:41You're very thoughtful of balancing fish and herbs.

00:46:44The tuna, I feel, is hidden.

00:46:48What's kind of over-eclipsing it a little bit

00:46:51is the gochujang.

00:46:52OK.

00:46:53Chef Chris, tell us what you made.

00:46:55So I did my take on a island-style poke.

00:46:57We got tuna.

00:46:58We got pineapple.

00:46:59We got mayo, wasabi, some egg, some caviar

00:47:03to give a little unctuousness and creaminess.

00:47:07Nice enrobing of tuna.

00:47:10It plays well with the rice.

00:47:12There's something in here that is overwhelming.

00:47:14It's like a citrus note.

00:47:16OK.

00:47:17So Chef Jet, who won battle ahi?

00:47:20Battle ahi goes to Chef Chris.

00:47:25Oh, no.

00:47:27This is just a no more thoughtful treatment.

00:47:29Of course, extremely disappointed.

00:47:31But this 24 and 24 is a gauntlet.

00:47:34And that gauntlet doesn't care who you are.

00:47:37It's going to send you home.

00:47:39Battle ground turkey.

00:47:41What did you make?

00:47:42I made some ground turkey dirty rice, a little tassel ham,

00:47:48beef stock, and some good Cajun flavors.

00:47:52Hello, Chef.

00:47:52How are you doing?

00:47:54Today, I made Moroccan spice ground turkey

00:47:58with a bit of saffron rice.

00:47:59Also, it has pine nuts and feta cheese.

00:48:04Jet, who's keeping the station?

00:48:07Chef BJ.

00:48:10Just the moisture level, Chef Aris.

00:48:14This is battle lamb chops.

00:48:15Hi, chefs.

00:48:17Today, I made for you a butter roasted lamb chop.

00:48:19There is a black garlic mint remoulade on top,

00:48:22red pepper, pepperoncini, tapenade.

00:48:25Right, Chef Mike, please tell us what you made.

00:48:27So today, I made grilled lamb chop over a crab fat yogurt.

00:48:30And it's topped with a ramp and sun gold tomato salad.

00:48:36Oh!

00:48:37So hard.

00:48:38This is so close.

00:48:39It was very delicious.

00:48:40But battle lamb goes to Gabriella.

00:48:44Just the overall thoughtfulness of the seasoning.

00:48:48Battle chicken breasts.

00:48:49OK.

00:48:50Herb brine, buttermilk fried chicken.

00:48:52Fried a little herbs, fried some ramps.

00:48:54And then I do something called a honey vinegar

00:48:56splash, which is literally that little fish sauce.

00:48:59So I made for you a filo pastry, sake reduction with gingers,

00:49:02added shiso.

00:49:03And on the side, I reduced with a little bit of sugars,

00:49:05cornstarch.

00:49:07The chef that's clocking out of the chicken breast station is?

00:49:14Chad.

00:49:15Sorry.

00:49:16Definitely on the dry side.

00:49:17Yep, you got it.

00:49:19OK, chef.

00:49:20Battle hanger steak.

00:49:21Mike, why are you doing this to me?

00:49:23I'm not doing anything.

00:49:25So good to see you, my friend.

00:49:26Good to see you guys.

00:49:27I've competed with you both.

00:49:28I know you both.

00:49:29Please, it comes down to the bite.

00:49:32Chef, it looks to me, I don't think

00:49:33you got everything on the plate.

00:49:34That's right.

00:49:36On the plate is just a beautiful piece of hanger steak.

00:49:39I had an Ethiopian-style career, didn't make it.

00:49:42I'm going to go by the bite, which is the hanger steak.

00:49:44What happened, just time got away from you, or?

00:49:46Yeah, I didn't realize we were at the last minute.

00:49:50Perfectly cooked, seasoned really nice,

00:49:52so you got a nice sear on the outside.

00:49:53Yes.

00:49:55Carlos, tell us what you made.

00:49:56So today, what I did is a marinated black garlic,

00:49:59black vinegar hanger, grilled maitake mushrooms,

00:50:02and a charred scallion chimichurri.

00:50:07That steak literally melts.

00:50:09Nice umami accompaniments.

00:50:10Look, this one's pretty obvious.

00:50:12To me, you got all your components.

00:50:14It's a really nice bite.

00:50:16Congratulations, Chef.

00:50:18Sorry, Artie.

00:50:19I'm sorry, Chef.

00:50:21You didn't get everything on the plate.

00:50:22That's OK.

00:50:23You never want to be that person who goes out first,

00:50:25so it definitely hurts the ego.

00:50:28It's a very humbling moment.

00:50:31Bye, guys.

00:50:31Can I go home now, please?

00:50:33Not yet.

00:50:35Battle a salmon filet.

00:50:36So we got some salmon that's marinated in yuanji,

00:50:39which is a Chinese-style marinade.

00:50:41And then we have some gently sauteed mushrooms

00:50:42deglazed with sake and calamansi juice

00:50:45and a miso ponzu reduction.

00:50:48Hey, Chef, tell us what you got.

00:50:50All right, so we have a squash puree, grilled zucchini,

00:50:53allium salad, salmon bowl.

00:50:58All gotten two good bites.

00:51:00Battle salmon station goes to Chris,

00:51:05based on just the flavor of the one bite.

00:51:08This is battle from tofu.

00:51:10I made you a black garlic charred scallion tofu

00:51:12emulsion with some sauteed bok choy and a caramelized morel.

00:51:17Chef Emily?

00:51:19I am not claiming that this is mapo tofu,

00:51:21but that's what I was starting with, ground

00:51:23veal, a Chinese five spice.

00:51:25The tofu is in the mousse, deep fried shiitakes

00:51:28with powdered mustard.

00:51:30Firm tofu is going to Chef Josie.

00:51:35It was mousse versus mousse, and one mousse

00:51:37just was better than the other.

00:51:40Battle shrimp.

00:51:41All right, Chefs, tell us what you got.

00:51:42So it's a one bite wonder.

00:51:44I marinated the prawns in some Chinese five spice,

00:51:47a little bit of curry powder, some fresh ginger,

00:51:49and then wrapped it in spring roll pastry

00:51:51and then made a quick little plum sauce to go with it.

00:51:54All right, Chef, tell us what you got.

00:51:56All right, so we have a shrimp toast donut

00:51:57with a bacon fat, black bean puree, avocado crema.

00:52:03Battle shrimp goes to Chris.

00:52:07Overall composed bite.

00:52:10This is battle striped bass.

00:52:11What did you make, Chef?

00:52:13So here we have a parsnip and morel mushroom caramelized

00:52:16butter puree with grilled butter poached

00:52:18bass and a bay leaf and a garlic scape oil.

00:52:23Chef Cass, what did you make for us?

00:52:25So I made a slightly crusted hazelnut striped sea bass

00:52:30with some sauteed nutty mushrooms

00:52:32and cream infused with hazelnut.

00:52:36And Chet, who takes the station.

00:52:41Cass came down to the star of the show.

00:52:45Last but certainly not least, Chef Martel, Chef Elizabeth.

00:52:49This is battle ground beef.

00:52:51Right now, I'm as nervous as any other chef in the competition.

00:52:54I'm destined to either be Chef Faulkner or I go home.

00:52:57This moment is huge.

00:52:59Martel, tell us what you made.

00:53:01For you, Chef, I have a crispy sweet and spicy meatball

00:53:03with a little veal and beef.

00:53:05At the bottom, there's some labneh and a lot of fresh herbs.

00:53:11The meatball, phenomenal texture.

00:53:14Really nice cook, super juicy.

00:53:15The accompaniment, though, a lot of sweetness pushed through.

00:53:18But together as a bite, they do play well together.

00:53:22Chef Elizabeth, tell us what you made.

00:53:24I made you a little aberdiga, or Mexican meatball

00:53:27with ground beef.

00:53:28I added a little chorizo to it, and I

00:53:29braised it in a chipotle adobo.

00:53:31Made a little lime leaf guacamole

00:53:33on the side with some crispy tortilla chips, crema,

00:53:35and cotija.

00:53:38The meatball, succulent, and the crunch of the chip,

00:53:41really, really great bite.

00:53:43But the guac dominated the meatball.

00:53:47All right, Judd, who stays?

00:53:50Wow.

00:53:51This is a crazy day.

00:53:53The chef who wins this station is.

00:53:56All right, Judd, who stays?

00:53:57Who keeps the station?

00:53:59Oh.

00:54:03You stay, Chef Martel.

00:54:05Sorry, Chef.

00:54:06It really just came down to this seasoning in the meatball.

00:54:08Chef, thank you.

00:54:10I appreciate it.

00:54:16I just beat Chef Altner.

00:54:17I'm excited.

00:54:18He's excited.

00:54:19I'm excited.

00:54:20I'm excited.

00:54:21I'm excited.

00:54:22I'm excited.

00:54:23I'm excited.

00:54:24I'm excited.

00:54:25I'm excited, even though I can't really

00:54:27feel anything right now.

00:54:28Bye, guys.

00:54:29Well, I'm still in shock that Martel's meatball beat mine.

00:54:32And it's really frustrating to get

00:54:35thrown out in the first shift.

00:54:38I mean, like, I just did not expect that.

00:54:41If there was one person I thought

00:54:42had the best chance to win this whole thing,

00:54:44based on her experience and everything else,

00:54:45I would have said Elizabeth.

00:54:46Me too.

00:54:47So that you cooked the way that you did right out of the gate.

00:54:50Congratulations.

00:54:51Great job.

00:54:52And it was delicious.

00:54:54I'm still in the competition.

00:54:55And I'm one step closer to F50.

00:54:59All right, crew, we got valuable time ticking away.

00:55:02Let's go.

00:55:03You ready?

00:55:0424 hours.

00:55:05What'd you think about that, Esther?

00:55:07Brutal.

00:55:08Savage.

00:55:09So easy for you guys to say.

00:55:10I had to eliminate everybody.

00:55:1212 people have just disappeared.

00:55:15All right, chefs, congratulations

00:55:17on making it through and being the remaining 12.

00:55:20Woo!

00:55:21Great job, guys.

00:55:2311 more.

00:55:25Unfortunately for you, as the remaining 12,

00:55:27this is going to get more difficult, not less.

00:55:30And you are going to get more exhausted, not less.

00:55:33This is the best we will all look.

00:55:36And smell.

00:55:38If you've been in these competition shows before,

00:55:40normally this would be time for a little break.

00:55:43But that is not how 2424 is working.

00:55:46The breaks are over.

00:55:48We're rolling right into the next challenge.

00:55:50As you can see, the clock is still ticking.

00:55:53And this shift is all about speed.

00:55:56And apparently for you 12, 24 minutes was not a big deal.

00:56:02Oh, no.

00:56:02Oh, come on.

00:56:05And there's only 12 of you remaining.

00:56:07We are curious what you could cook up in 12 minutes.

00:56:10Oh, no.

00:56:12Come on.

00:56:1412 chefs, you have a chance to cook up

00:56:17Come on.

00:56:1812 chefs making a 12 minute dish.

00:56:22What?

00:56:23Wait, holy.

00:56:26So chefs, one, I will say this is my favorite ingredient.

00:56:30And what else comes in 12?

00:56:33Eggs.

00:56:33Let's go.

00:56:35That's right.

00:56:36Culinary team, please bring in the eggs.

00:56:39Here we go.

00:56:39Here come the eggs.

00:56:40Here they come.

00:56:42We want you to make your best 12 minute egg dish.

00:56:47Oh, my god.

00:56:50Egg dish.

00:56:52Got it.

00:56:53As you guys know, no ingredient takes more finesse,

00:56:56more technique, more skill than cooking a proper egg.

00:57:01It's not easy.

00:57:03It's kind of like cooking rice because two seconds over,

00:57:05and you're done.

00:57:07You guys know now that I'm not here to mess around.

00:57:10I had to send some really good friends home,

00:57:12and nobody is safe.

00:57:14So it's all going to come down to your eggs.

00:57:16And I really want to see creative egg dishes.

00:57:20I want to understand how you cook, where you cook from.

00:57:23If you're making an omelet, it better tell a story,

00:57:25and it better be perfect.

00:57:27I was going to make an omelet.

00:57:28Now I'm like, all right, what I'm going to do?

00:57:30What am I going to do?

00:57:31The good news?

00:57:32The winner of this challenge will receive a $2,400 paycheck.

00:57:38The pot is that much sweeter.

00:57:40I want to make Jet the best egg dish and get all of this money.

00:57:44Putting a little extra cash in my pocket, I'm here for it.

00:57:47Once again, we need your best creative egg dish

00:57:51in 12 minutes.

00:57:52And those 12 minutes start right now.

00:57:56Come on, Chef.

00:58:00Dude, this is so 101.

00:58:01You made them cut vegetables.

00:58:03You made them fabricate protein and cook it perfectly.

00:58:05Now you're making them cook eggs.

00:58:06Also, this is shift speed, right?

00:58:08Yeah.

00:58:09And as a short order cook, that

00:58:11was my first line cooking job I've ever done.

00:58:13My parents had breakfast liners.

00:58:14And that was one of the hardest jobs.

00:58:16I don't know if I can do that station again.

00:58:18Yeah, it's so familiar.

00:58:19You really have to.

00:58:20Fast and good.

00:58:23When I tapped into my Cuban roots, I found my style.

00:58:26As a chef, and it's really where I feel most comfortable.

00:58:29So for my 12-minute egg dish, I'm

00:58:31going to make a Cuban-inspired eggs

00:58:33benedict with eggs two ways, in my hollandaise

00:58:36as well as my poached egg.

00:58:38So it's going to give me a leg up on the competition.

00:58:40When it comes to cooking a poached egg,

00:58:41it's really difficult, especially when you're

00:58:43in a time crunch and you're extremely stressed.

00:58:45Slotted spoon?

00:58:47Anybody?

00:58:49Like, I needed something to take out the poached egg.

00:58:51But whatever.

00:58:53Hollandaise sauce is egg yolk, lemon, melted butter.

00:58:57But I want to make it a little bit different.

00:58:59And I want to give it that Cuban flair and touch.

00:59:02So I use orange and lime juice, which

00:59:05is what I use for my mojo.

00:59:07I incorporated some oregano.

00:59:08And I give it that Mica flair.

00:59:11You know, for a competition like this,

00:59:12I think it's about being authentic

00:59:14and true to yourself.

00:59:15It's not only, like, the Cuban ingenuity,

00:59:18but also the thinking on the spot

00:59:20mentality that I think that'll take me far in the competition.

00:59:24Where's my other pizza?

00:59:26It's only challenge three, and I'm already

00:59:28dropping bread on the floor.

00:59:30Mica, get it together.

00:59:32Are you making an omelet?

00:59:33I was going to make a Borson-filled omelet.

00:59:36I was going to put some chives in it.

00:59:38Eggs.

00:59:39How exciting.

00:59:40You know what you're making?

00:59:41Light bulb goes off.

00:59:43Don't make an omelet.

00:59:44All right, egg drop soup.

00:59:45I never made this dish in my life, but why not?

00:59:47Why not do it here, right?

00:59:48Go for the gusto.

00:59:50I'm making an egg drop soup, silken egg soup.

00:59:52I really like Asian food.

00:59:53I used to live in Japan.

00:59:54I don't want to do scrambled eggs.

00:59:55Not everybody's going to go to a taco.

00:59:57But this is something I need to work up really quick.

00:59:59When I was in the Army, I was stationed in Okinawa, Japan,

01:00:02watching this documentary on Bobby Flay.

01:00:04And I saw that he did graduate high school.

01:00:06I graduated high school, so I was like, you know what?

01:00:08I could do this.

01:00:09However, there were no examples of chefs

01:00:11that looked like me on TV.

01:00:12And that's when I decided to become a chef.

01:00:14I know a lot of guys that didn't make it from Fayetteville.

01:00:17I know a lot of guys that didn't graduate.

01:00:18And I just wanted to be an example.

01:00:20You know, give kids that look like me an opportunity

01:00:23to know that you can go out to this culinary world

01:00:25and be successful.

01:00:26This means a lot to me.

01:00:27You know, I got kids I want to set an example for.

01:00:30I work with a lot of amazing chefs.

01:00:31And I just want to show that I have my own caliber.

01:00:34I've served my country.

01:00:35I've given my time and dedication to other chefs.

01:00:37And now it's time to pour into myself.

01:00:39Feel good.

01:00:40Confident in what I'm making.

01:00:42Lee, definitely, definitely, definitely, Lee, definitely.

01:00:45I'm starting to feel really comfortable in this kitchen.

01:00:47And let me tell you, color me crazy.

01:00:49But I literally cannot wait for people to drop like flies.

01:00:54Tomato, peppers, chilies, more tomatillo,

01:00:57a little bit of garlic, get that thing hot.

01:01:00And I'm going to sit back, relax, and enjoy the ride.

01:01:03Holy cow, what are we doing here?

01:01:05I'm a chef with many different hats.

01:01:07But what's really, truly the food I love to cook

01:01:10is Hispanic food.

01:01:11I'm going to make chilaquiles.

01:01:12I'll play on it.

01:01:14I'm working on a salsa right now for it.

01:01:15Crispy tortillas and eggs, something

01:01:17I used to grow up eating all the time,

01:01:19a dish I'm real familiar with.

01:01:20I grew up in a Mexican home where

01:01:22chilies and tamales and tortillas

01:01:25were part of everyday life.

01:01:27So I love that cuisine.

01:01:28And I love to use it creatively all throughout my cooking.

01:01:32Pro tip, never clean your blender.

01:01:36This is an incredible dish with both a salsa roja

01:01:39and a salsa verde.

01:01:41This is an egg challenge.

01:01:42This is the most important part.

01:01:44I want to cook a perfect egg.

01:01:46I think a perfect egg for chilaquiles is sunny-side up.

01:01:48Cooking it gently, cooking it slowly.

01:01:51I think a lot of people don't take their time with eggs.

01:01:53But having only 12 minutes, I don't really have it either.

01:01:56I've made a lot of chilaquiles in my life,

01:01:58but I've never done it in 12 minutes, that's for sure.

01:02:00Seven minutes, seven minutes to go.

01:02:06I think I'm going to make some deviled eggs.

01:02:08Listen, this competition is crazy.

01:02:12Half of us just went home.

01:02:15I'm scared, especially when I see Chef Elizabeth leaving.

01:02:19I was just like, oh my god.

01:02:22And now I'm like, I need to watch this guy, this guy,

01:02:25Mattel.

01:02:26Ooh, this is going to be dangerous.

01:02:29I got to bring this.

01:02:30I'm making deviled eggs with African spices and goat cheese.

01:02:33A little bit of soya for that heat.

01:02:35Add some bacon, good old bacon.

01:02:40I'm ready to peel my eggs.

01:02:41And if it's a little bit cooked, I can pull the egg yolk.

01:02:45But no, that's a problem.

01:02:49It's not cooked all the way.

01:02:52I need one minute more.

01:02:54I cook eggs at home in eight minutes.

01:02:56Four minutes, four minutes, come on.

01:02:58But with this pressure, anything can happen.

01:03:01Ah, this is hard.

01:03:03Oh, man.

01:03:05Not good.

01:03:11Ah, this is hard.

01:03:13Oh, man.

01:03:15Not good.

01:03:16I got to make something else.

01:03:18OK, plan B. I'm worried.

01:03:21I'm thinking, OK, Kaz, think fast.

01:03:23It's not going to be deviled eggs.

01:03:25I'm going to crush it, cook it a little bit,

01:03:27add the bacon, the goat cheese, make sure it tastes good.

01:03:30That's what we're going to do.

01:03:34I have to make my best egg dish in 12 minutes.

01:03:37And there is like this really cool and fun Korean egg dish

01:03:41called gyeranmari, which is a rolled egg dish.

01:03:45You know, I've only eaten this dish at bars.

01:03:47I've never actually made this dish.

01:03:49This is kind of a gamble for me to do this.

01:03:51Chef Chris.

01:03:52What's up?

01:03:53What's up?

01:03:54Beautiful.

01:03:54Oh, is it gyeranmari?

01:03:55Yes, there you go.

01:03:57It's a classic Korean dish, one of my favorites.

01:03:59Is it a classic preparation?

01:04:01A little bit.

01:04:02I add a little cheese, some furikake, some sesame oil.

01:04:04OK.

01:04:05I love it.

01:04:06You're representing.

01:04:06That's what I'm saying.

01:04:08Good luck, Chef.

01:04:08Thank you, Chef.

01:04:10Whoever wins this competition is the true epitome

01:04:14of the best chef, not just with skill and flavors,

01:04:18but now endurance and mental ability.

01:04:21I know if I dig deep, I really think

01:04:23I got a shot for this in winning the whole thing.

01:04:25OK, let's go.

01:04:27You got a carton right here, guys.

01:04:29I don't need eggs anymore.

01:04:30But if I did, I would want soft scrambled eggs.

01:04:32For my 12-minute egg dish, I am doing soft scrambled eggs

01:04:35with some avocado, furikake, chive, Fresno chili pepper.

01:04:40Low and slow, that is the name of the game

01:04:42with the soft scramble.

01:04:43I just want them to be a very solid component,

01:04:45enhancing all of the other ingredients in this dish.

01:04:4912 minutes, ho!

01:04:51Coming on to the fire department,

01:04:53everybody knew that I graduated from culinary school.

01:04:55So once they found out that I was coming to the station,

01:04:58I was the firehouse chef.

01:05:00I think I'm doing a potato and egg taco.

01:05:02I make it all the time at the firehouse.

01:05:04People love it.

01:05:05I love it.

01:05:06When guys are hungry and got to eat something quick,

01:05:08taco is the way to go.

01:05:09Typically, I like to boil my potatoes first.

01:05:11But today, skip the boiling potatoes.

01:05:13They're going straight in the fryer.

01:05:15This is a little riskier because that boiling process

01:05:17of the potatoes definitely softens them up.

01:05:20But if I don't have that kind of time,

01:05:22you might hear it and think, oh, that's easy.

01:05:24But at this level of competition,

01:05:26it's a different ballgame.

01:05:27Typically, I would like to add a spicy sauce to these tacos.

01:05:30But time is not my friend right now.

01:05:32And I know I can make an avocado crema pretty quick.

01:05:35I cannot go home from making a dish

01:05:37that I make all the time.

01:05:39I need the tortillas.

01:05:41Tortillas.

01:05:42For me, it's very easy to cook eggs in 12 minutes.

01:05:46But my main concern was I'm not familiar with the ingredients,

01:05:51where they are.

01:05:51Tortillas, where are the tortillas?

01:05:53You know, that's a big problem timing-wise.

01:05:56It's very intense.

01:05:57It's stressful.

01:05:58Ooh.

01:05:59Well, well, well, here we go.

01:06:01I was born and raised in India.

01:06:02But now I come from Dallas, Texas.

01:06:04And we eat tacos for breakfast, lunch, and dinner.

01:06:07So with this challenge, I'm making

01:06:09breakfast taco for the world.

01:06:11I cook this every day.

01:06:12I know it.

01:06:14Come on, baby.

01:06:15You got this.

01:06:17This is it because it's safe for me right now.

01:06:19Now I got my tortilla, my eggs.

01:06:22Fantastic.

01:06:23I want some nice salsa verde.

01:06:24So I'm using a tomatillo salsa to put on the top of my taco

01:06:29because there's a natural acidity in tomatillos.

01:06:34So I did cook in some competitions before.

01:06:36But some of the chefs left in this competition,

01:06:39they're rock stars.

01:06:40But that's what motivates me.

01:06:42I know I can compete in this competition with these guys.

01:06:45I hope I can take the cash prize and enjoy.

01:06:52I figured everybody else was going

01:06:53to try to make eggs in like a breakfast-y kind of form.

01:06:58I'm making a beautiful, silky carbonara.

01:07:01First thing I got to do is prepare my yolks.

01:07:04And then I shave some of that pecorino in there

01:07:06because the mixture is everything.

01:07:09It's risky to make carbonara because you

01:07:12can curl your eggs.

01:07:13But I'm a skateboarder, so I like to take risks.

01:07:17So then I render my guanciale.

01:07:18I don't want it under-rendered so the guanciale is chewy.

01:07:21But you don't want it over-rendered so it's burnt.

01:07:23Because guanciale is naturally briny and smoky.

01:07:27For carbonara, I typically do a tagliatelle.

01:07:30But in this amount of time, I got to use a thin pasta.

01:07:33So I go right for the spaghetti.

01:07:35Come on, baby.

01:07:41It's almost there.

01:07:42You can't play carbonara too early either

01:07:43because it's eggs.

01:07:45It's going to curdle or it's going to fade over with the film.

01:07:48Now I'm freaking out.

01:07:50We got a lot of different styles of eggs going on right now.

01:07:53This is what we wanted to see.

01:07:54Everybody's doing it a little bit different.

01:07:56Everybody's bringing a little bit of themselves to the party.

01:07:59How are you doing, chef?

01:08:00Well, breathing.

01:08:01Well, I'm thinking about doing a version of Nigerian red stew

01:08:07and poaching the eggs in it.

01:08:09But I want to elevate it a little bit

01:08:10so I have some shelter stock and a little bit

01:08:12of lump crab on there.

01:08:13So it's going to be a spicy poached egg.

01:08:15I love it.

01:08:16It tells a story.

01:08:18If anybody knows me, they know I love a good stew.

01:08:21This competition is going to be a soup and stew party.

01:08:25I don't think anybody else in the competition

01:08:28is thinking how I'm thinking.

01:08:30I really do think I'm going to win.

01:08:32I have a boost of confidence after taking out

01:08:34Chef Faulkner, which was completely unexpected.

01:08:36But it's exciting.

01:08:38And I just hope I don't take a second round nose dive.

01:08:41I specialize in modern American cuisine

01:08:44with an influence from the diaspora.

01:08:46I love food from West Africa, from North Africa,

01:08:50from the Caribbean.

01:08:52I try to infuse those flavors in everything that I do.

01:08:55Getting after the chef, Elizabeth Faulkner,

01:08:58I really think I could win this competition.

01:09:00Come on, water.

01:09:01Oil.

01:09:0212 minutes may seem like a lot of time.

01:09:04But honestly, it's 12 minutes to prep, cook, shop, taste,

01:09:10plate.

01:09:11Fine, sure.

01:09:12So when it says 12 minutes, it's actually

01:09:15maybe like six minutes?

01:09:18First thing that goes through my mind, do something you know.

01:09:22The nesting egg.

01:09:24A fried nest out of a wonton wrapper

01:09:26using two different layers to give it that nesting shape.

01:09:30I've actually made a similar dish as this at the World Food

01:09:34Championships.

01:09:35And it was received very well.

01:09:37I do a sunny side up egg.

01:09:39And I do an ahi amarillo aioli, which has a little umami,

01:09:44a lot of spice, kind of dress everything up.

01:09:47Feeling OK?

01:09:47Yes, chef.

01:09:48You got eggs everywhere, chef.

01:09:49The mayonnaise is made from eggs, right?

01:09:51It is.

01:09:52Did you make the mayonnaise yourself?

01:09:53Oh, yeah, threw in a little extra egg yolk.

01:09:55You know what I mean?

01:09:56Just to deepen the flavor.

01:09:57Oven's open.

01:09:58Don't whack your knee.

01:09:59Yes, chef.

01:10:02You know, the reason why I got into cooking

01:10:04was because of my mother.

01:10:06She used to take me to work with her

01:10:08when she was a professional cook and sat me down

01:10:10on a little sack of flour.

01:10:12And I used to watch her make pastries and swans out

01:10:16of eclairs and all sorts of different stuff.

01:10:18She was the inspiration for me getting

01:10:20into cooking in the first place.

01:10:21I'm just going to use that creativity to my advantage

01:10:24in this one and just go with the flow, baby.

01:10:29Do you see caviar?

01:10:30Yes, it's right here, chef.

01:10:31Look it up at that clock.

01:10:32Two challenges down, 22 more to go.

01:10:35Winning that first head-to-head battles

01:10:36make me feel that I have that place in this competition.

01:10:39Chef Camille, what's up?

01:10:40How's it going?

01:10:41I'm doing great.

01:10:42How about you?

01:10:43Oh, wow, that's a very specific technique.

01:10:45I'm making scrambled eggs, but it's a French version

01:10:48on a double boiler.

01:10:49The texture of the eggs, it's generous.

01:10:51It's light, and it goes perfectly

01:10:53with the caviar and the crouton.

01:10:55You can pull that off.

01:10:56I'm going to use that technique.

01:10:57I'm stealing it.

01:10:58Yes, ma'am.

01:10:59For me, definitely keeping humble, you know,

01:11:01because 12 of us making an egg dish, anything can happen.

01:11:05Shout out to my children, my parents in France.

01:11:09Let's get it.

01:11:10To go along with the eggs and caviar,

01:11:12I'm making a chiffonade.

01:11:13The purpose of the side salad is bring some green,

01:11:15some freshness into my dish.

01:11:16Olive oil and salt and pepper.

01:11:18I already chopped my chives.

01:11:19I got my croutons done.

01:11:20I got my two plates.

01:11:22I'm ready to go, baby.

01:11:23Go big or go home.

01:11:25I'm not going home, not today.

01:11:27One minute left, guys, one minute.

01:11:30You should be plating right now.

01:11:34It's getting hotter and hotter, dude.

01:11:35This turned out so good.

01:11:37I think grandma would be proud.

01:11:40A lot of time, man.

01:11:41I made it early.

01:11:44I'm nervous.

01:11:45I'm nervous.

01:11:46I need to loosen up my sip a little bit.

01:11:48Right now, I just want to get it on the plate.

01:11:50I'm feeling pretty good.

01:11:57Mwah.

01:11:58Let's go, baby.

01:11:59It's not pretty, but it's going to be tasty, I promise.

01:12:01And I absolutely plan on winning this.

01:12:03Scrambled eggs with caviar is very classy, elegant.

01:12:06This looks like my breakfast.

01:12:07I'm feeling pretty confident about the egg dish.

01:12:09Woo!

01:12:11Bon appetit.

01:12:12Four, three, two, one.

01:12:15Hands up.

01:12:16Hands up.

01:12:17Hands up.

01:12:21So chefs, fantastic job.

01:12:2312 minutes, not a lot of time.

01:12:25You're going to bring us up the dishes one at a time.

01:12:27We're going to start with Chris O in the back.

01:12:31Oh, that looks cute.

01:12:32Dish looks good, too.

01:12:33It's not a runway, Chris.

01:12:34It's not a runway.

01:12:35Stop holding court.

01:12:37Voila.

01:12:38Chef, tell us about your dish.

01:12:40So this is a Korean-style egg dish called gyeranmari.

01:12:43The best way to describe it, it's like a Korean egg croissant.

01:12:46This is a very, very street Korean dish.

01:12:50Really bold, really well executed.

01:12:51Egg's not overcooked.

01:12:52It's not too dry.

01:12:53It's not too wet.

01:12:54Really nice.

01:12:55It needs seasoning in the egg.

01:12:57Really well executed egg dish, though.

01:13:00Very nice, chef.

01:13:01Thank you, guys.

01:13:02Chef Martel, you're up next.

01:13:04Here we go.

01:13:05Hello, chef.

01:13:06Hello, hello.

01:13:07So my mind went straight to shikhae.

01:13:09I wanted to do a Nigerian red stew.

01:13:12So it's a version of Nigerian red stew,

01:13:14which is emulsified with a little bit of fresh crab meat.

01:13:17I poached the egg inside, and there's

01:13:19a little bit of fresh herbs, some caviar for salinity,

01:13:22and the bread, because I love bread.

01:13:24Which I do appreciate as part of the no carb left behind club.

01:13:28I mean, I need them all.

01:13:30Can you just take a minute?

01:13:33Can you just take a minute and think

01:13:35about what you did wrong, Glenn?

01:13:39You eliminated chef Elizabeth Walsh.

01:13:41Congratulations.

01:13:42I appreciate that, chef.

01:13:43That's a huge moment, man.

01:13:43Yeah.

01:13:45And it's because of you, she'll never talk to me again.

01:13:47It's your fault.

01:13:49Chef, you basically gave us the $120 egg dish,

01:13:54and I would pay all $120 for that dish.

01:13:56I appreciate that, chef.

01:13:58Your seasoning point of view, too, is so complete.

01:14:01Like, you know yourself as a chef.

01:14:02If anything at all, I would say the lump crab is just

01:14:06kind of like thrown on you.

01:14:08Yeah, her dish, I mean.

01:14:09Great dish, though.

01:14:10Look out for him, chefs.

01:14:12All of y'all, look out.

01:14:17It's cooking good, man.

01:14:18Wow.

01:14:24All right, next up, Chef Camille.

01:14:26Chef Camille is the one who did that pretzel egg method.

01:14:30Really curious to see how his eggs turned out.

01:14:34I made oeuf brouillé, scrambled eggs, a little bit of chives,

01:14:38the croutons, and then the caviar in the middle.

01:14:41Custardy, luxurious.

01:14:44It's very French, very decadent.

01:14:46The greens, what do you do with that?

01:14:49You needed to pick a delaying.

01:14:50Is it acid?

01:14:51Is it not?

01:14:52But I think both sides could have been seasoned more.

01:14:54Thank you, chef.

01:14:55Up next, Chef Josie.

01:14:57Hi, chef.

01:14:58Chef, what I have for you is a soft scramble

01:15:01with avocado, some lime, fresh Fresno pepper,

01:15:04and furcocket.

01:15:06I love this dish, because the Fresnos and the avocado

01:15:09and just the seasonings around it really

01:15:11kind of create an experience.

01:15:12I think there's more avocado than egg on the plate,

01:15:14but beautifully conceived, beautifully executed.

01:15:16It tells me your story.

01:15:17Thank you, chef.

01:15:18Thank you, chef.

01:15:19It was a fun dish.

01:15:20OK, Vijay, you're up next.

01:15:23Hello, chefs.

01:15:24Hello.

01:15:25Hello, chefs.

01:15:27Today, I made a breakfast taco for the war

01:15:29and with a cotija cheese and salsa verde.

01:15:32I made from scratch with tomatillos, cilantro,

01:15:35and seasoned with smoked paprika and cumin.

01:15:38I really like all the textures here.

01:15:40And I think your accompaniments are really tasty.

01:15:44There's a lot of acid here.

01:15:45Eggs should have umami, but acid is creeping in to really kind

01:15:49of steal the star a bit away.

01:15:52And you needed a bit more salt on everything.

01:15:54Thank you, chef.

01:15:55Thank you, chef.

01:15:56Chef Gabriela, you're up next.

01:16:00Hello, chefs.

01:16:02Beautiful.

01:16:03Today, I made for you a carbonara.

01:16:05I used some smoky briny guanciale, some key greens,

01:16:08because I like the sweet freshness and earthiness.

01:16:10And I do sneak some chilies in there for some heat

01:16:13to cut through that fat of the egg yolk.

01:16:14Carbonara is gutsy, too, because it seizes up a little.

01:16:17You know, like, you're not serving it immediately.

01:16:19Also, 12 minutes.

01:16:20That was a challenge.

01:16:21Pasta's executed lovely.

01:16:23The egg that made that creamy sauce, the pepperiness is

01:16:28right, the guanciale is right.

01:16:30And I rarely say this, the salt actually

01:16:33got too aggressive with the guanciale and your salt.

01:16:35Thank you, chef.

01:16:37So Kash, you're up next.

01:16:40It's a little bitty, doody, bitty.

01:16:42Ah, delicate.

01:16:46So I made fresh undercooked boiled eggs

01:16:49with goat cheese, a little bit of suya,

01:16:52which is an African spice, and some crunchy rice.

01:16:57It's like a soft boiled egg.

01:16:59I love it.

01:17:00This dish embraces the creaminess of the egg.

01:17:01And then you added enough salt and supporting players

01:17:03to lift it all up and round it.

01:17:05I do need a place to go from that richness, though.

01:17:08Thank you, chef.

01:17:10Chris I, come on down.

01:17:13I'm so nervous.

01:17:14Oh, lord.

01:17:15Oh, I gotta do it.

01:17:16Hello, chef.

01:17:17Chef.

01:17:18So what you have before you is a potato and egg taco.

01:17:22And to build on the umami of the egg,

01:17:24I added in a medley of mushroom topped with an avocado mousse.

01:17:28Something that you make at the firehouse?

01:17:30It is, yes.

01:17:31Love that.

01:17:32This is a fireman's breakfast.

01:17:34When you've got a long day ahead of you

01:17:35and you need delicious calories, this is what I want to eat.

01:17:38The egg cook is perfect.

01:17:39It's silky.

01:17:40It's just congealed, so it's nice.

01:17:41But it's not too dry, not too wet.

01:17:43I love, though, this guacamole avocado thing.

01:17:47Potatoes are a little under.

01:17:48They're waxy in the middle.

01:17:50And you need salt, because potatoes are greedy

01:17:53and eggs are greedy, and they want a lot of salt.

01:17:55And they need it.

01:17:56But overall, a really nice dish.

01:17:57Thank you, chef.

01:17:58Thank you, guys.

01:17:59Next up, Chris D.

01:18:01Chefs.

01:18:02Chef, thank you.

01:18:03Hello, chef.

01:18:05All right, so I have a silken egg drop soup.

01:18:08I sauteed some beach mushrooms, a little garlic,

01:18:11fresh garlic, a little lime juice, lots of love.

01:18:13This is like egg drop soup meets Thai porridge.

01:18:17There's so much herbaceousness and umami.

01:18:21I love how you played with the egg.

01:18:22The egg itself is ribbony, it's silky, it's custardy.

01:18:26It's lovely.

01:18:27The herbs and the supporting characters are really nice.

01:18:29Salt, we're a little too aggressive.

01:18:32Everything else was in very nice balance.

01:18:34All right, thank you.

01:18:35Thank you, chef.

01:18:36Thank you, chef.

01:18:36Chef, chef.

01:18:38Chef Carlos, you're up next.

01:18:42Today, I made something that I grew up eating.

01:18:44Chilaquiles with a salsa de versado.

01:18:47That's a green salsa verde and a red chile guajillo sauce.

01:18:51Finish it with some crispy tortillas and cotija

01:18:55and that beautiful egg.

01:18:56Great egg, runny, cooked really nicely.

01:18:59And you made two salsas in 12 minutes.

01:19:03You kind of blew my mind there.

01:19:05But in that rush, you didn't think about salt enough.

01:19:08You thought about acid a lot, but you

01:19:10didn't think about salt enough.

01:19:11OK.

01:19:12That red sauce is delicious.

01:19:14All right, Marcel, you're up next.

01:19:18Chefs.

01:19:19Wow.

01:19:21Gorgeous.

01:19:21What is this?

01:19:23Considering you guys gave us so much time,

01:19:24I thought, before the cook, why not have a conversation

01:19:27with my ingredients?

01:19:28So I asked the egg, I said, egg, where would you like to be?

01:19:31And the egg said to me, take me to my home.

01:19:34So I present before you the nesting egg.

01:19:37I made a little bit of a nest out of wonton wrappers

01:19:40and fried that, and then did my favorite version of the egg,

01:19:43a little sunny side up there.

01:19:45We have an aji amarillo garlic chili crunch aioli.

01:19:51Please enjoy.

01:19:52The nesting egg concept is gorgeous.

01:19:54The egg is cooked exquisitely.

01:19:56I would say, if anything, you're spicy today, bro.

01:19:59I am spicy.

01:20:01Well done, chef.

01:20:02Thank you, chefs.

01:20:02Beautiful.

01:20:03Last, but certainly not least, Chef Mika.

01:20:05I have for you guys a Cuban-inspired eggs benedict

01:20:09with a mojo hollandaise, a poached egg.

01:20:12And I included in there some mustard seeds.

01:20:14We have the mustard from the Cubans.

01:20:15So think of it like a deconstructed Cuban brunch

01:20:18dish.

01:20:19Oh, I love that.

01:20:19Very nice.

01:20:20Like a little riff on a classic.

01:20:22Yes, chef, you definitely are on my short list of ones to watch.

01:20:25You did a great job, round one.

01:20:26I really like this plate.

01:20:28But I think your egg got away from you about 30, 40 seconds.

01:20:31I couldn't find the salted spoon.

01:20:33There you go.

01:20:34Outside of that, though, it was a really fun dish.

01:20:35And thank you, chef.

01:20:37Thank you, chefs.

01:20:40All right, everybody.

01:20:41So winning this egg competition comes with a prize, $2,400.

01:20:46Jet tasted all the dishes and ranked them one through 12.

01:20:51And since the three of us are positive people,

01:20:54we would like to start with the good news.

01:20:58I will say there were two dishes that particularly stood out.

01:21:04One was made by Chef Marcel.

01:21:10And the other, ironically, was made by Chef Martel.

01:21:17But one dish was slightly better because

01:21:21of the overall execution of the star, which was the egg.

01:21:25So the chef who won the best dish is Chef.

01:21:34So the chef who won the best dish is Chef Marcel.

01:21:41Oh, wow.

01:21:43Nice job, chef.

01:21:44Good job.

01:21:45Thank you, chef.

01:21:46So Marcel won the $2,400.

01:21:48My dish was that close.

01:21:50Marcel's definitely one to keep an eye on.

01:21:52Next time, I'll be over the top.

01:21:54Winning always comes with a prize.

01:21:57So you have received $2,400.

01:22:01So you have received $2,400 for winning this egg competition.

01:22:06Regardless of if you get eliminated, whatever happens,

01:22:08you have your $2,400.

01:22:10You can buy yourself a new flowered shirt.

01:22:11Hell, yeah.

01:22:12Thank you, chef.

01:22:14It feels really good right now.

01:22:15But at the same time, it's no time to relax.

01:22:18If anything, I'm just going to have

01:22:20to keep on elevating my game all throughout this competition.

01:22:23Jet, thank you so much.

01:22:25I know that was not easy.

01:22:27Good luck, chefs.

01:22:28Take care.

01:22:29Thank you, chef.

01:22:33Congratulations, everybody.

01:22:34You are only seven shifts and 21 challenges away from winning

01:22:39the entire competition.

01:22:40But according to Chef Jet, there were two chefs whose egg dishes

01:22:45were ranked at the bottom.

01:22:47And that means the first challenge of shift number two

01:22:50will be a head-to-head elimination

01:22:52challenge for two of you.

01:22:53The second shift starts right now.

01:23:23You have to keep on coming up with these new dishes.

01:23:27This was a risk worth taking.

01:23:29You guys are going to be using prepared

01:23:30foods that aren't beautiful.

01:23:33Oh, my god.

01:23:34That was terrifying.

01:23:36Resetting.

01:23:36We're not stopping now.

01:23:37We're just going.

01:23:38I'm making more mistakes.

01:23:40I'm delirious.

01:23:41I'm tired.

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