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  • 5/20/2025
Yes, Chef! (US) Season 1 Episode 1

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Transcript
00:00Drum roll, please.
00:07For far too long, the pressure of the kitchen has been an excuse for out-of-control behavior.
00:15I need more eggs now!
00:17I cooked asparagus next to Julia Child, so let's go.
00:21That kind of behavior doesn't make a great chef. It holds them back.
00:26I thought a lot of stupid things.
00:28No kidding!
00:30Martha and I, we're no saints.
00:32I am!
00:34We've gathered 12 professional chefs, each with one thing standing in their way.
00:40Themselves.
00:41I am the one to beat in this competition.
00:43He took every egg. That's selfish, bro!
00:46That arrogant, pompous, little man syndrome chef that Ketsuji is.
00:50Be careful.
00:51You can't take the whole thing.
00:52Wow, we look like Hunger Games.
00:54In our kitchen, it takes a lot more than good food to win.
00:59This is why I can't be in a restaurant, because I can't trust you people.
01:02God!
01:03Everything will be fine.
01:05I'm gonna make it work, chef.
01:07They'll need to figure out how to work together.
01:10I come here to cook all day, every day.
01:12I got too much to lose.
01:14We got this.
01:16I have been known to be a perfectionist.
01:19I did this the wrong way.
01:21And that kind of holds you back sometimes.
01:23The sight of you that they didn't see at the beginning.
01:25To win a $250,000 grand prize.
01:30It is a chance to transform your career and yourselves.
01:34You do not want to go home!
01:37May the best chef win.
01:40Welcome to Dead Chef.
01:45Wow, this place is awesome.
01:48This is crazy. I love it.
01:49Wow.
01:50This is nice, guys.
01:51So are you ready?
01:52Let's go.
01:53Ta-da!
01:54Holy s**t!
01:55Oh my God, it's Martha!
01:56Jose Andres!
01:57Oh my God!
01:58Oh my God!
02:01Oh my God!
02:02May I introduce to you the hospitality icon, business mogul, best-selling author,
02:08my dear friend, Martha Stewart.
02:11It's Martha Stewart, my idol.
02:14The person I want to be is standing in front of me.
02:17I got goosebumps.
02:18Let me introduce you to James Beard Award winner and Michelin-starred chef,
02:24Jose Andres.
02:28The chef Jose Andres.
02:30He's a culinary god.
02:35I have to cook for them.
02:37We're not worthy.
02:38You are all here because you are the best of the best when we talk about cooking.
02:43But each one of you has been recommended to us by a close friend.
02:48Who understands that something is holding you back.
02:52They may call you control freaks.
02:54A perfectionist.
02:55Hotheads.
02:56Diva.
02:58When it comes to cooking, you can dish it out.
03:00But you may also throw a dish to someone's head.
03:05Anyone want to fess up?
03:07I thought so.
03:08I guess we have to hear it from the people who know you best.
03:12What?
03:13Uh-oh.
03:14Watch this.
03:15Let's not.
03:16I think Chef Zayn is over-aggressive in the kitchen.
03:20Another one.
03:21Switch it, please.
03:22Please.
03:23Jesus Christ.
03:24I need you to be served.
03:25Serve.
03:26Front of house manager will come back and be like,
03:27Hey, Chef Zayn, a customer didn't like this.
03:30And she'll be like,
03:31Customer's wrong.
03:32I'm a bitch.
03:33I'll take that.
03:34I'm okay with that.
03:35So, Petrina does Sparrow.
03:36This all stems from her being a perfectionist.
03:39She'll forget one small thing off the appetizer that night.
03:42She's making the appetizer over and over again.
03:45Chef Chris, this dude has his Instagram's name as his license plate on his car.
03:54He's handing out these cards with all of his followers and what shows he's been on.
03:58Damn, Chris.
03:59Hey, man.
04:00It's a little much.
04:01Katsuji, he can be a bit of a bully.
04:04Uh-oh.
04:05He created what he called a Cirque du Soleil of drama.
04:09He was like, I have the best food here.
04:11That's it.
04:12I'm done.
04:13He, like, refused to serve anymore.
04:15Oh, boy.
04:16You have a long way to go.
04:18Chef T has a short fuse.
04:20Screw something up.
04:21She'll come at you for it.
04:22You got to pay more attention to the oven.
04:24I can't cook anything in the oven.
04:25I understand that, T.
04:26One time, I burned the gravy.
04:28And he goes, it wasn't that bad.
04:32He's the one that f***ed up.
04:35My mother, Michelle, is the most chaotic.
04:38She's literally so unhinged.
04:40She's unwilling to kind of hear other people out.
04:43She told me, quote, there is no hope for me in the kitchen
04:46at the age of five.
04:48Holy moly.
04:49Right in front of Martha.
04:50I'm going to put my daughter up for adoption.
04:54I was taught by legends.
04:55Nancy Silverton, Suzanne Golan.
04:58I cooked asparagus next to Julia Child.
05:01So suck it.
05:02Being a woman chef, you have to be smarter, faster.
05:05So, yes, I'm stubborn.
05:07You see that these people speaking,
05:09they are some of the best people in your life, right?
05:12The people that really, really love us
05:14are the ones that they're going to be telling us the hard truth.
05:17I've been saying it since we were 18 years old
05:20that Jake will be one of the best chefs in the world one day.
05:24He just needs to get out of his own way.
05:27Peter's incredibly talented,
05:29but his emotions sometimes get in the way of his true potential.
05:33Look, we get it.
05:34Kitchens are a pressure cooker.
05:36In our jobs, we are only as good as the last meal we cook.
05:40Sometimes when we feel frustrated,
05:42we have a tendency to finger point at the others
05:45for the problems that are around us.
05:47And sometimes the only thing we need to do
05:49is look at ourselves in the mirror.
05:51No one is perfect.
05:53And this is coming from the queen of perfect.
05:57It's hard to hear.
05:58The first step is owning it.
06:01I don't think I belong.
06:02Insecure.
06:03I'm here to believe in myself more.
06:05I'm 55, and the amount of times I feel insecure of myself
06:09are countless.
06:10So I'm in your team, too.
06:13I'm more introverted.
06:15You're an introvert, and you decided to join
06:17a culinary show with many other people.
06:19You're really brave.
06:21I entered the Air Force after high school.
06:23I'm based in Italy, where I fell in love with food.
06:26But I think that's part of the reason I'm always so hard on myself
06:29is because you can't make a mistake in the Air Force.
06:33This is more than a competition.
06:35It is a chance to transform your career and yourselves
06:39to become the best version of you.
06:41Each week, you'll compete in a culinary challenge
06:44judged by yours truly.
06:47We're here to judge you solely on your food.
06:50But each challenge is also designed to stress test
06:53your leadership and how well you work as a team.
06:56Work well together. Your food will shine.
07:00I'm only good at cooking. Everything else I kind of suck.
07:03But cooking, I am the best chef here today.
07:06Our ultimate goal is to help you reach your full potential.
07:10In the end, there's going to be one chef standing.
07:14And the grand prize is a quarter of a million dollars.
07:18Oh, my God!
07:20Courtesy of purely Elizabeth.
07:23Courtesy of purely Elizabeth Granola.
07:27Holy moly.
07:29Before you came here, we asked you to send us
07:31your best four-course menu.
07:34Of these 12, Martha and I chose three.
07:37Michelle.
07:39Sain, your menu also stood out.
07:41Heard.
07:42And finally, Katsuji.
07:44Oh, ****!
07:45Yeah!
07:46So we like your three menus so much,
07:49we decided to make each of you captains for a team cook.
07:54Holy crap.
07:56We are looking for three teams of four. Go.
08:00I just heard all y'all's issues.
08:02If Katrina's issue is perfectionism,
08:04I obviously want my team to do good.
08:06I got it.
08:07There are definitely people I kind of want to avoid.
08:09I can take him and switch you. He's younger.
08:11He thinks that's a bad sign.
08:13Katsuji.
08:14Nothing personal, just business.
08:16He was on Top Chef. He is boisterous.
08:18Maybe arrogant and pompous.
08:20Definitely don't want to be a part of that.
08:22Chefs, your first challenge is called Captain Control Freaks.
08:27Your goal is to prepare a new four-course menu.
08:31Which will require cooperation and collaboration.
08:36And today's question is, can you lead without micromanaging?
08:41Great, chefs. Now when to step in and when to step back.
08:45When to empower and when to take over.
08:47You have 10 minutes to do your meal plan and 90 minutes to cook.
08:52All right.
08:53The two teams that lose will be at risk of competing in a cook-off.
08:58And ultimately of elimination.
09:03So chefs, get in the kitchen and start planning.
09:06Yes, chef.
09:07Woo!
09:08Let's go!
09:09Obedience.
09:10Yes, chef.
09:12That's got to be a four-course meal.
09:14I'd like to take them on a tour of islands.
09:16First one, some crudo. Now we go to you.
09:20You have a New York, right?
09:21Yes.
09:22So I think we should go with braised.
09:24I have been the executive chef for, you know, years now.
09:30I control everything. And there is no control here.
09:34What are we ending with, though?
09:36It's a soup. And then I'll take the poached lobster.
09:38Thin slice it and put it on top.
09:40We're going to go New York and end on lobster?
09:43Okay.
09:44It has been a while since I've taken orders from anybody.
09:48But I also know I'm dealing with a big personality.
09:51Keep it simple, you know?
09:53I'm just trying to let the judges know that in a team environment,
09:58I could be a team player.
10:00I'm fine with it. I'm fine with it.
10:02Who wants to do the app?
10:03I can do the app.
10:04So I was thinking of doing a lamb tartare.
10:07Michelle's daughter was saying that she is stubborn.
10:09If somebody tries to tell me how to do my own food,
10:12I'm going to have a problem with it.
10:13Presentation has to be kick-ass.
10:15We need to be on point.
10:18I'm thinking of using the scallops.
10:22I'm thinking they want to see some creativity in what you can do.
10:25Right.
10:27My biggest obstacle will be self-doubt and rumoration
10:31of trying to get things perfect.
10:33I'm thinking I want to switch to scallops
10:35just because it's too close to my first menu.
10:37So maybe if I did the lobster.
10:39I think we have plenty of ingredients for gazpacho.
10:41But is that something you're comfortable with, like the gazpacho?
10:44Yeah, I don't see that.
10:45Any sort of soup, I don't see a problem.
10:47I heard, heard, heard.
10:48I really care about the opinion of Chef Jose and Chef Martha,
10:52so I'm trying not to overthink about it.
10:55So they seem they're getting along well.
10:57No, no, no, no.
10:58I don't know about that.
11:00What do you think about adding a little fuel to the fire?
11:04I like it.
11:05Time is up.
11:07Captains, please, can you join us?
11:09Captains, that's you.
11:11Think about the steak.
11:12How can you make it beautiful and full of umami?
11:14Just so you know, it's your dish, and you're getting judged on that.
11:17So don't let him steamroll you.
11:20Yes, Chef.
11:21It's time that you make your first executive decision.
11:27We're giving you the choice to stick to your team's plan
11:30or go back to your original menu.
11:34Are you confident in your team's vision,
11:36or do you need to take more control?
11:39We're going to stick with what we have just decided.
11:42I really like our ideas.
11:44Chef Michelle.
11:45We have come up with a really great menu.
11:47I'm going to go with my team.
11:49And Katsuji.
11:52I will go back to my original menu.
11:55Two team players, and he's going with the original menu,
11:58which is really interesting.
12:00We chose it.
12:03I'm the captain.
12:04I know my food.
12:05I know it's good when your executive chef can only be one.
12:08You have 90 minutes on the clock.
12:10It's your time to start.
12:12We've got to stop.
12:13What's wrong, everybody?
12:15Go ahead, y'all.
12:16Go ahead, y'all.
12:17Let's go.
12:18Don't go home.
12:19Everybody knows what they're doing.
12:20We'll find out.
12:21It's always an adventure.
12:22Stop everything.
12:23Get rid of this.
12:24Get rid of this.
12:25Get rid of this.
12:26Get rid of this.
12:27We don't need this.
12:28Let's go.
12:29We're going to do this menu.
12:30I can show you guys how to do it really fast.
12:31We don't have to start figuring out so much in plan.
12:33I just got ran over.
12:35Look at the pictures.
12:36Read my ingredients, and then I'm going to work with you.
12:38Tonight's my day.
12:40I really don't care what they're thinking.
12:42This cannot be a democracy.
12:43This has to be a dictatorship.
12:45Take the pork, y'all.
12:46Throw it in the pressure cooker.
12:47Are you familiar with the pressure cooker on the stove
12:49or the Instant Pot?
12:50Neither.
12:51Now I'm cooking a dish with that I would never use?
12:54Is that a problem?
12:56I'm pissed.
13:03Is that a problem?
13:04No problem.
13:05Shouldn't be a problem.
13:06This is what we do for you.
13:07I am hot-headed, but I'm here to work on that.
13:11Yes, Chef.
13:12Lee, grab the beans, and then don't pre-slice the joe.
13:15We have 90 minutes.
13:16Heard, Chef.
13:17You're going to make your dressing
13:18with the regular blender.
13:19Get some ice water.
13:21I have to delegate to three other chefs
13:23that are going to make the dressing.
13:25I'm going to make the dressing.
13:26I'm going to make the dressing.
13:27I'm going to make the dressing.
13:28I'm going to make the dressing.
13:29I'm going to make the dressing.
13:30I'm going to make the dressing.
13:31I'm going to delegate to three other chefs
13:33that I do not know.
13:34But the important steps will be taken care of
13:37by me and only by me.
13:39Put it right here.
13:40Pull it off.
13:41They're under the impression that's what they have to do.
13:43If I was Chef, I would tell them, hey,
13:45I was given the opportunity.
13:46As a leader, I decided to go with what I felt
13:49was our biggest chance at success.
13:51But he did not tell them.
13:52He didn't.
13:53I wonder how the other chefs are going to feel about it.
13:57This is where we start to see what kind of leaders
13:59these captains are.
14:00I'm excited to see their leadership affecting their food.
14:05I'm glad I ate no lunch because I am ready to taste.
14:10I'm Jewish, but, you know, it can't hurt.
14:13One hour out, y'all.
14:14Anybody need fish stock?
14:15I'm good.
14:16You can't work in my kitchen wasting food like that.
14:18I have an attitude.
14:20In a male-run industry, it's not only being a woman,
14:23it's being a young woman.
14:24I just really don't have time for people.
14:26The only kind of time I have is in herb form.
14:28And that's it.
14:29Sorry, Liyabi.
14:30Oh, your name?
14:31Oh, the brand, okay.
14:32That's how you, like, name them.
14:33I'm crazy, but not that crazy.
14:34I'm trying to work on myself, right?
14:36That's what we're here to do.
14:37So I'm not going to micromanage you.
14:39As long as it tastes good, I'm good.
14:41Our teamwork gonna make that dream work.
14:43I have foie gras.
14:46What do you think about a little foie, babe?
14:49Let's kind of calm it down a little bit.
14:51At the age of 27 years old, I became an executive chef.
14:55I know how to run a kitchen.
14:57But to be successful in this competition,
14:59I know I need to not be so stubborn.
15:01What do you think about taking some of the crispy lamb fat
15:03and kind of garnishing it like a chicharron?
15:05No.
15:06No?
15:07Oh.
15:08I'm trying.
15:09I'm gonna leave that there.
15:1145 minutes, y'all.
15:12Are the oxtails tailing?
15:14I have no doubt and no worry about them.
15:17I have no doubt in you either, T.
15:19Whatever it is, it's a good smell.
15:22We're taking you to islands.
15:23Are you ready for a vacation?
15:25It's an island menu.
15:26Exactly.
15:27How are you doing so far with other team members
15:29instead of working alone?
15:31It's a new thing.
15:32I'm figuring it out.
15:34As an only child, as a private chef,
15:36I don't work well with others.
15:38So far, things are working.
15:39This isn't turning on.
15:41I don't know how long it's gonna last for, but let's see.
15:44There we go.
15:45Figured it out.
15:47More sugar, more salt.
15:48You have your endive already?
15:50Endive dressing ready.
15:51Chefs, how are you doing?
15:53Pleasure to meet you, chef.
15:54Pleasure to meet you.
15:55No shaking hands when you're cooking.
15:57Yes, chef.
15:58Look at this.
15:59Have you cooked a wee duck before?
16:00I have not.
16:01I have no idea what the f*** it is that I'm making.
16:04I'm very intimidated.
16:05The first dish that I'm gonna serve,
16:06Martha Stewart and Jose Andres,
16:08is very phallic looking.
16:11We're learning it on the fly right now.
16:13Chop it, bring it to a boil with the vinegar.
16:15Just get it crispy.
16:16I have the pressure cooker already working.
16:18You see who's in charge here?
16:19Yeah.
16:20Good luck.
16:22Thank you very much.
16:2439 minutes.
16:2539 minutes.
16:26This looks like an intense menu.
16:28Flavor, flavor, flavor, flavor.
16:29It's all about flavor.
16:30What is that?
16:31Oh, this is foie gras.
16:32Oh, just save me a little piece.
16:34I got you.
16:35And you're using scallops?
16:36My favorite.
16:37Where do they come from?
16:38The refrigerator.
16:39Oh.
16:4030 minutes.
16:41Let's go, let's go.
16:43Whew.
16:44Guys, my cake's going in.
16:46Get that pressure cooker, y'all.
16:47They have to use every single machine they have
16:49at their disposal.
16:50My mom did the green beans in the pressure cooker
16:52in one and a half minutes, and they were delicious.
16:55Honey.
16:57Oh, my god.
16:58I'm now realizing that I'm going to have
17:00to work with live lobster.
17:02I cannot do this.
17:03OK.
17:04I don't care to kill anything prior to cooking it.
17:08Oh, my god.
17:09I want to, but I don't.
17:11My god.
17:12I did this the wrong way.
17:14It didn't look to me that the lobster
17:17had been cleaned correctly.
17:19I'm very anxious to see Chef Katrina
17:21learn to adapt.
17:22Destroy this lobster, Mike.
17:24All right, pizza, good lobsters.
17:26Lift it, lift it.
17:28Sains is staying very hands-off.
17:30Avoiding micromanaging doesn't mean disappearing.
17:33I agree with you.
17:34I killed that lobster twice.
17:36If something goes wrong, I tend to rumorate on that one thing,
17:40and it takes me out of the moment.
17:42Oh.
17:43No, no, I'm coming down.
17:44How am I going to practice the best way?
17:48Oh, no.
17:49Oh.
17:5120 minutes, guys.
17:52Make it happen.
17:53OK, hold on.
17:54That's my pizza.
17:55Turn it off, turn it off, turn it off.
17:57Is that your dressing?
17:58Yes.
17:59It's a little loose.
18:00Katsuji's taking it upon himself to micromanage
18:02literally every single thing you make.
18:04Grab some of that braising liquid.
18:06Lee, give me the pork.
18:08Lee, check my rice.
18:09Check my rice, Lee.
18:11Just a little bit of water.
18:12Too fast.
18:13Slow down, and I got you.
18:14The last thing I want is to lose my temper.
18:18It's like, no, swallow your pride and do it.
18:20Love getting yelled at by guys that you don't understand
18:22or are just super angry.
18:24Start plating.
18:25Start plating?
18:26Yeah.
18:27I'm too early to start plating.
18:28I'm worried the tostada's going to get a little soggy.
18:31But at the end of the day, Katsuji's the team leader,
18:34so I start plating.
18:35You put salt?
18:36Yes, I did.
18:37Katsuji's fish seems like it was started a little bit too early.
18:40It's just sitting there getting cold.
18:43The irony.
18:45How are we looking?
18:46Excellent, Chef.
18:47Wagyu's resting.
18:48How many minutes, guys?
18:49Four minutes, 33 seconds, Chef.
18:51How you doing there, Chef?
18:52Second guessing everything, but, you know.
18:53Second guess.
18:54Go with your heart, bro.
18:55Beets look nice.
18:56Wow, the red team is working as a team.
18:58Yes.
18:59She seems a good captain.
19:00We're going to see how it works out.
19:02Cook it a little bit more.
19:03Yes, Chef.
19:04I don't want them to say it's rare.
19:07Chef, 30 seconds.
19:09Finishing right now, Chef.
19:11Young lady?
19:12Yes, ma'am.
19:13You need to clean your plate.
19:14Clean my plate, sir.
19:15It all can go together.
19:16Strain them out.
19:17Oui, Chef.
19:18How's the lobster doing?
19:19My god.
19:20I need it to get some flavor.
19:22You OK?
19:23Katrina's straining the gazpacho like it's a consomme.
19:27A gazpacho has body.
19:29Maybe this is modern gazpacho that I don't know about.
19:33Chefs, time is up.
19:36All right.
19:37Great job, Chef.
19:39We could be on the chopping block to go home.
19:43Oh, god.
19:51Captain, tell us about your menu.
19:53Yes.
19:54So today, I'm taking you on a tour of islands.
19:57Let's see how it tastes.
19:58So I made a lobster gazpacho.
20:00Floating is the plantain chip.
20:02And on top is the lobster cream for some freshness
20:05and creaminess.
20:06You sense the ingredients.
20:07They are there.
20:08But it's being watered down, like if it's
20:10been raining in Jamaica.
20:12OK.
20:13Yes, of course.
20:14The presentation was a little sloppy.
20:16I would send that back in a restaurant.
20:20Chef Therese?
20:21You can just call me Chef T, Martha.
20:22I feel like my mom, Therese.
20:24I like Therese.
20:25This is going to be a plantain ravioli,
20:28stuffed with a braised oxtail, and then finished
20:31with a scotch bonnet pepper.
20:32It's never easy to cook oxtail.
20:34It's when you only have an hour and a half.
20:36All the flavor is great.
20:38I really love this dish.
20:39Me, too.
20:40Thank you, Chef.
20:41Today, I'm taking you to my grandfather's
20:43house in Mauritius.
20:44So I did a rugai, which is a tomato stew snapper
20:48with some plantain gremolata on top.
20:51At one moment, I'm like, man, this is all over the place.
20:54But actually, it works.
20:56They go together.
20:58Very nicely.
21:00That is a date upside down cake made
21:01with caramelized plantains to tie in all the island vibes.
21:05The plantains, unfortunately, are not there.
21:08I wish they were a little riper for the can't eat aspect.
21:11And you could pound them, you know.
21:12OK.
21:13With a wine bottle, you pound them and slice them.
21:15Noted.
21:16Thanks for that.
21:17Thank you, Chefs.
21:18You can head to the lounge.
21:20Thank you, Chef.
21:21Petrina's soup is worrying me.
21:23Maybe I should have put my foot down a little bit more.
21:25Wow.
21:26Are you a good girl?
21:28Let it all out, Petrina.
21:30Talk to me.
21:31All I can think about is all the things
21:33I wish I had done better, all the things I did wrong.
21:36It's the first day, and we all have vulnerabilities.
21:38You're seeing mine.
21:39Who's your guy, the cook?
21:40My brother.
21:41Because I feel like he said you get into your own head
21:43and you have to do the dish 11 times in your head.
21:45My brother's right.
21:46I don't think the judges got to see
21:48what I know I'm capable of.
21:50I feel like a failure.
21:54Perfect, Chef.
21:55This is a menu of Chef Coutuille.
21:57This to me, it's like a fiesta.
21:59Can you tell us what our first course is?
22:01A green endive salad with a lemon vinaigrette
22:04and shaved burrataga.
22:06I would have liked crispier endive.
22:09Can you blame the farmer in this case, not the chef?
22:13No.
22:15Next.
22:17Gooey duck tostada with fresh pickles.
22:20To me, the most important ingredient
22:22is really the tostada.
22:24And the tostada is not crunchy enough.
22:26I think I just needed a plate of like two minutes later
22:28than I did, and I think we would have got a crunchy tostada.
22:31I knew that tostada was not going to be crunchy,
22:33but Coutuille's a control freak.
22:35In my mind, he failed.
22:38Chef Coutuille, it's a grouper marinated
22:40in a little bit of achiote and dried chilies.
22:43I'm getting my fish cold.
22:46I'm not perfect.
22:48Chef Lee.
22:49Today you have a pork jowl nabe mono
22:52sitting on top of some Japanese purple potato.
22:55I think it's just a little too sweet.
22:58Thank you, chefs.
23:00You can now head to the lounge.
23:02Thank you, chef.
23:04What are you feeling?
23:09Oh, my god.
23:10I feel guilty because it's my menu, and I was the chef,
23:13and I was teaching them.
23:14This is like when somebody kicks you in the butt.
23:17It doesn't feel good.
23:19The red team.
23:20Emily, can you tell us about the first course?
23:22Yes, you have a lamb tartare with a lamb fat vinaigrette
23:26on a brioche toast that's been lightly seasoned with sumac.
23:29I only wish the tartare was with more moisture.
23:33I don't think it's dry at all.
23:35It's not dry.
23:36Hey!
23:37I don't know who's been saying that this is dry.
23:41And Michelle's dish.
23:42They're seared scallops with Italian couscous
23:44and yogurt and pomegranate.
23:46I love pomegranates on anything.
23:48I eat it one a day.
23:50Chef Christopher.
23:51Reverse seared American wagyu, palm puree, potato hash,
23:55cast-iron cauliflower, infuse a little bit of foie gras.
23:58What is that beautiful piece of foie gras?
24:03You're like a magician.
24:05You may disappear an entire loaf of foie gras.
24:08It's like, I wish a piece of foie gras was there.
24:11I disagree.
24:13I love you.
24:14I love you too, Martha.
24:16St. Martha.
24:17Believe me, follow Martha's guidance or you'll be doomed.
24:21Next.
24:22You have goat cheese, fluff, relayed tangerines,
24:25Saskatoon berries with candied red beans.
24:28Who chose that you were going to be in charge of the dessert?
24:33Smart move.
24:36Listen, I like the dessert.
24:38I wish we had a piece of foie gras here.
24:41I'm going back to the kitchen.
24:42I'm finding this foie gras.
24:44You're going to grab your knives and head to the lounge.
24:47We have a good group of chefs here.
24:49All vying for a very big prize.
24:55Remember, we still have to cook one more time.
24:57Yeah.
24:58Well, you think you're one of the bottom teams?
25:00Yeah.
25:01I don't know about my dish.
25:03Why did you choose to do your own menu then?
25:06Because I know how to do it.
25:07And it's so much easier for me to explain
25:09someone else how to do my menu.
25:11We were thinking it was the opposite.
25:12Like, that would be so much harder to have to teach them
25:14how to make your dishes.
25:15Because you have to micromanage them.
25:16I'm pissed.
25:17We didn't have to do Katsuji's menu.
25:20Ironically enough, him being captain and taking the lead,
25:23if we lose, the target's on you now.
25:25Yeah.
25:26No.
25:27I'm sorry.
25:28I don't know.
25:29It is what it is, bud.
25:38Welcome back, chefs.
25:39Today's challenge was all about how you balance
25:43control in the kitchen.
25:46Green team, Chef Zane, you led your team
25:50by giving them space, maybe too much.
25:53Chef T, we really loved your pasta.
25:56That was my favorite dish of the day.
25:58Thank you, chef.
25:59I just had two of the most accomplished
26:02chefs in this industry validate me.
26:05This is nuts.
26:06The least favorite of our dishes was
26:09Petrina's lobster gazpacho.
26:11Obviously, it's very difficult when you are
26:14serving it to a Spanish chef who has made
26:17his life around gazpacho.
26:19And once you were in trouble, perhaps your captain
26:22should have exerted more control.
26:24Heard.
26:25Hearing that my dish sucked from the Jose Andres
26:30is probably something that I'm going to think about
26:32for the rest of my life.
26:33So we go to the blue team.
26:36Chef Katsuji, you chose to go with your menu.
26:39Did they know you had the chance to choose one or the other?
26:41When I came back, I told them, and it was pretty amazing
26:44that they said, yes, chef.
26:46Oh, yeah, Katsuji.
26:48That's a lie.
26:50Listen, Chef Katsuji, the fish, I used wisdom
26:53to concentrate more in the perfection of the temperature
26:57of the fish.
26:58It was cold.
26:59I think he was looking over the shoulder more than he had to
27:02and not putting enough attention with your dish.
27:05And now for the red team.
27:07Michelle, your seared scallops were divine.
27:12Chef Christopher, it was a plate I would have been happy
27:14to have in any restaurant anywhere.
27:16And I love the foie gras.
27:17Oh, everywhere.
27:18Foie gras in so many places.
27:19Slices everywhere.
27:21Next time I'll go every course, chef.
27:23It was a tough choice.
27:24It was a very tough choice.
27:26But at the end, only one team can win.
27:31Red team, congratulations.
27:34You are safe from elimination.
27:40In addition to naming a winning team,
27:42every week we will select our most valuable chef.
27:45Winning this comes with a lot of power and advantages.
27:49Today, our MVC took charge of her team and let them shine.
27:56She proved leadership isn't about micromanaging,
28:00but knowing when to step in and when to trust.
28:04Congratulations, Michelle.
28:08Thanks.
28:09You did an excellent job.
28:11Thank you very much.
28:12I want to tell your daughter, perfectionism pays off.
28:14I didn't yell and scream like I usually do.
28:17I wasn't so...
28:19Now, Michelle, as this week's MVC,
28:22you must choose a chef from either of the losing teams
28:26to go head-to-head with you in a cook-off.
28:30You are given another opportunity tonight
28:32to shine without fear of elimination.
28:35If you win, that chef is gone.
28:38But if that chef wins,
28:40that winning chef gets to choose
28:43who from the losing teams gets eliminated.
28:47Wow.
28:48In the real world, being a head chef comes with hard choices,
28:52including who you want in your kitchen.
28:55As the MVC, you have to make the call.
28:58Who deserves to fight for their place?
29:00The chef with the worst dish
29:02or the chef who keeps stirring the pot?
29:06Think it over, and we will see you back in the kitchen shortly.
29:10Yes, chef.
29:13A little somber.
29:15That is not what I was expecting.
29:16That was a plot twist that no one was expecting,
29:18so you have to think of all energies and angles.
29:21Yeah, everybody works really hard,
29:23and everybody, you know, has a dream.
29:25Let me go against you. Maybe I suck.
29:27Oh, my God.
29:28And your hands are clean.
29:30My ego, my sense of humor, my amazing charm,
29:33it's not going to take me to the end.
29:35It is going to be my cooking.
29:37So, yes, I want her to pick me.
29:39I know I can win.
29:40I want to go and fight so that I can play,
29:42and then we can send someone from the green team.
29:44If I'm going to go, I'm going to go down fighting.
29:46You shouldn't have too much guilt
29:48because you're only picking the person.
29:50It's out of your hands.
29:51I do want Michelle to pick me.
29:53I let my own insecurities take over.
29:56I want the opportunity to fight for my life.
29:59It's almost like this competition.
30:01You want to keep the weaker people around you?
30:03Yeah.
30:04Because they'll whittle themselves down.
30:06Do I go for a fierce competitor?
30:09Chef T is a really good chef.
30:11I think what made us completely lose was that gazpacho.
30:14Or somebody that had the worst dish.
30:16Just go for the person that's going to give you the biggest headache.
30:19Or go after somebody that just really pisses me off
30:23and I can't stand.
30:25If you pick me and I win,
30:27you tell me who I send home.
30:31Who would you pick to go home?
30:33I know the answer, and you know the answer, right?
30:35Who?
30:36You don't know?
30:37Who has the lowest score?
30:40Katrina.
30:41If you give the power to someone who had a really bad gazpacho,
30:44she's going to cover herself and get rid of me.
30:47Yeah, so I have options.
30:49But if we go against each other, then it's just you and me.
30:53I don't know. I don't trust anyone.
30:55I trust no one.
30:56My offer is loyalty until we get to the end.
31:12I have a tough decision.
31:13Do I go with the best chef?
31:15Or do I go with somebody that had the worst dish?
31:18Bad behavior or talent?
31:20I'm not sure.
31:21Welcome back, chefs.
31:23It's time for the cook-off.
31:28Michelle, I'm sure it's not an easy decision,
31:30but whoever you choose, you will be trying to send home.
31:35I wanted to choose a strong chef.
31:37Also, somebody that needs to understand what a chef is supposed to do.
31:42I would like to go up against...
31:46Katsuji.
31:48Aha!
31:50All I did was see him cook his own menu.
31:53I mean, being a leader, you kind of use your great strengths
31:56from everybody that you are standing next to.
32:00I just want to knock him out.
32:02Bring it on.
32:04Wow.
32:05Clearly, I am the one to beat in this competition.
32:09Oh, my God.
32:10It's going to be fun.
32:11I think it's going to be more fun for us than for you.
32:15At the end of this cook-off, you may be out of here.
32:18Absolutely.
32:19If I lose this cook-off, bye-bye.
32:22But it's not going to happen.
32:23Chefs, you have to create a dish in 45 minutes
32:27inspired by a cuisine from around the world.
32:31Michelle, for winning MVC,
32:33you get to choose which style.
32:35Greek, Chinese, Italian, Jamaican, Korean, or Mexican?
32:43I'm going to choose Greek.
32:44Yes.
32:45Ah.
32:47Why Greek?
32:48I'm Greek.
32:50Wow.
32:52What a twist.
32:53So, the cooking is going to be Greek,
32:56but Chef Katsuyi, you will choose what set of ingredients
33:01from any of the other five cuisines you both will be using.
33:08Mexican. We're going to go with Mexican.
33:10Chef Michelle, how do you feel
33:12having to cook the cuisine of your ancestors
33:15with Mexican ingredients?
33:17They'd be rolling over in the grave.
33:20Do you think you're going to win against me
33:23with Mexican ingredients?
33:25Please. I was raised in Mexico.
33:29I have a Greek restaurant.
33:30Wow.
33:31Chef Katsuyi's shortcoming is being arrogant.
33:34I am ready. I'm good at this.
33:36So, bring it on.
33:38That arrogant, pompous, little-man-syndrome chef
33:42that Katsuyi is.
33:43Your cook-off starts now.
33:46I know she's going to want that steak.
33:48As soon as I get there, I grab it.
33:52They are sparring.
33:53Oh, my God.
33:54Wow, we look like Hunger Games.
33:56I'm not very happy about what I got,
33:59but you got to make the best out of it.
34:01I could make a suzaki, but Katsuyi took the only meat.
34:05He's playing dirty right now.
34:06Yeah.
34:07I'm going to bake the snapper with some butter.
34:09How's that fish coming, Michelle?
34:11It's a little mushy.
34:12Okay.
34:13I am doing corn with the rice,
34:16and then I'm doing tomatillo with chorizo.
34:19I wish I had tomatoes, and I wish I had feta,
34:21but don't.
34:2330 minutes.
34:24I'm making a Greek salad.
34:26So, we have the lopales with tomatillos,
34:29avocado, and the jicama.
34:31It is a Greek salsa verde.
34:34How we doing over there, Chef Michelle?
34:36I'm doing good.
34:37Oh, blue team is supporting the Michelle team?
34:39We're supporting everybody.
34:40We're going back and forth.
34:41Wow, guys, I thought we were different, you know?
34:44Katsuyi is a master antagonist.
34:49Is it a gyro or a gyro, Michelle?
34:51He will mentally wear you down.
34:54Do you have another lime?
34:55I can't hear you.
34:56I only have one lime, so...
34:58I'm sorry, I can't hear you.
34:59It's fascinating how your inner self shows up in these moments.
35:04Chefs, 15 minutes on the clock.
35:07Yes, Chef.
35:08Where's his meat?
35:09I'm very confused.
35:11Is he cooking anything?
35:12Where is your meat?
35:13No meat.
35:14I decided to go vegetarian.
35:15He didn't do the meat.
35:16He just pulled it so that she didn't get it.
35:19If he wasn't going to use the meat, why did he take it?
35:21Did you take it just to take it from her?
35:23No.
35:24If you want it, you can grab it.
35:25Chef Michelle, if you want my steak, it's right there for you.
35:28There's 10 minutes.
35:29It takes 7 minutes to cook a perfectly cooked steak.
35:32Thank you for your input.
35:33Chef Katsuya is showing that he is the King Kong of trash-talking.
35:37He's nasty.
35:38If you're insecure, that's your problem.
35:40Ow!
35:41I'm going to taste it right now.
35:42It's a little mushy.
35:43There you go.
35:44Okay, there we go.
35:45And?
35:47No.
35:48My fish is a little overcooked.
35:50Time is clicking.
35:51Tick-tock, tick-tock.
35:52You can always take the flank and do something with that.
35:54I still wish I had some lamb and feta.
35:57That'd be really friggin' nice.
35:59Michelle is so stubborn.
36:00She's just stuck in her ways.
36:02She's refusing to course-correct on her dish.
36:045, 4, 3, 2, 1.
36:09All right!
36:12Nice job, chefs!
36:14Yeah!
36:17Chef Michelle, thank you.
36:22It's a red snapper with chorizo and corn.
36:25The chorizo is feta, and the corn is olives in my head.
36:32It's a little chalky.
36:34It's a little mushy.
36:35A lot.
36:38Very fishy.
36:39That bite says a lot.
36:41Well, there were other options.
36:43Choosing your ingredients is part of the success or failure of any challenge.
36:50Okay, Katsuji, what did you make for us?
36:53So we have a salad with a little bit of the crunch of the jicama
36:57in an avocado and tomatillo sauce
36:59in avocado that it's been lightly salted.
37:01The idea behind this, it's the...
37:03I don't know, what's the name of the Greek salad?
37:05How do you call a Greek salad in Greek?
37:07Greek salad.
37:10It's tasty.
37:11It is tasty.
37:13I love the simplicity of the dish.
37:15Quite frankly, I wish I would never have to be in this situation
37:18because I don't know in what direction I will go.
37:20Thank you very much.
37:21Thank you very much.
37:22Thanks, chefs.
37:23Opa!
37:24Muchas gracias.
37:25There you go.
37:26Proud of you, chef.
37:27Yay! Good job, chef!
37:28Good job.
37:29That was not easy.
37:32I mean, you can eat it,
37:33but you don't feel like you've been to Greece.
37:35Looking at Michelle's dish and looking at mine,
37:37I'm feeling so happy right now.
37:40I will make a circus of drama if I don't win.
37:43There's one dish that's better than the other dish, obviously.
37:47Yes, I'm with you.
37:49Don't hit too hard.
37:51So, Chef Michel, Chef Katsuyi, what a challenge.
37:57Chef Michel, I was happily surprised
37:59when I found out about your Greek background,
38:02and I was very happy to find out
38:04that you seem to have a Greek restaurant.
38:06Well, I consult a Greek restaurant.
38:08That's not the way you explain it to me.
38:11How do you feel about your dish?
38:13I always feel great about my dish.
38:15It's a great dish.
38:17How do you feel about your dish?
38:19I always feel great about my dishes when they're good.
38:21And you think this is a good dish?
38:23I thought it was a good dish.
38:24Chef Michel, were you tasting as you were cooking?
38:27Yes. The fish, I know, was very mushy.
38:30Well, Chef Katsuyi, it's one moment
38:32that he decided not to go with the meat.
38:34Yeah, I mean, he gave it to me.
38:36You had the chance to put the fish away,
38:39put it into the ocean.
38:41I was going on my path, so, you know.
38:44You had 10 minutes. Make a kebab.
38:47Yeah.
38:48So, now, the moment of truth.
38:50Katsuyi, if you win, you get to choose
38:53anyone from the blue team or the green team to go home.
38:57And, Michel, if you win, Katsuyi goes home.
39:03I so want to get rid of him.
39:05I'm just hoping the judges say my name
39:07so I can turn to him and say,
39:08there's the door. Get out of here.
39:10You're a jerk-off.
39:15Congratulations, Chef Katsuyi.
39:19Oh, thank you so much.
39:21You edited those ingredients extremely well.
39:24You are the winner of this cook-off.
39:26Opa!
39:30That means you're both safe from elimination.
39:34But one of these seven is not.
39:36It is up to you to choose now one to go home.
39:39Absolutely.
39:40Congratulations.
39:43Oh, no.
39:45No? You don't think so?
39:46No.
39:47Who? Tell me who.
39:48No. You pick.
39:50We had an agreement.
39:51No, it's you.
39:52Can you share with us what's happening?
39:54I said I had an agreement with her.
39:55If I win, I will let her pick who wants to go home.
39:58But she doesn't have to tell anybody.
40:01Katsuyi's lying.
40:03You're such a balaka.
40:05You made the right call.
40:06I did not pick anyone.
40:08Obviously, that was a lie.
40:10Or sarcasm.
40:12Let's call it sarcasm.
40:13It's a way to protect myself.
40:15Some chefs use anger.
40:16I use sarcasm.
40:18I want to win against the best.
40:20So I'm going to go with the one who has the lowest score
40:23on the challenge today.
40:25The person who dared to serve gazpacho to the Spanish chef.
40:29So, Chef Pedrina, how are you feeling right now?
40:32I don't know if Michelle picked him
40:35in some way of absconding guilt
40:38because I was the lowest scoring.
40:40What you saw was a last-minute decision
40:42and a whole lot of panicking.
40:44But I would have liked for you to have picked me.
40:46I think we would have seen a different performance.
40:49I know you gave your best.
40:50And that's why I'm so sad that you have to go.
40:56Chef Pedrina, we really wish you the best of luck.
41:00But it's time for you to leave this kitchen.
41:03I'm pissed off.
41:05Why wasn't I just chosen to begin with?
41:07Pedrina's at the bottom.
41:08We're picking her.
41:09Let her fight for her life.
41:11Instead, Michelle chose someone else
41:14and that person chose me.
41:16It was a cowardly way of making a decision.
41:21So thank you, chefs.
41:25Yes, Chef.
41:26Is someone going to clean that?
41:27You better pick it up, Katsuji.
41:29Thank you for helping me, guys.
41:32Yo, this is not a game.
41:34People are going home.
41:35Seeing it today was crazy.
41:37Well, that was awkward.
41:38Getting sent home when you didn't have a chance
41:40to fight for yourself, that's got to be crushing.
41:43This is kind of when things get real.
41:45There's only going to be one winner.
41:47And all of us, including me, could go home at any time.
41:50It's just a matter of time.
41:52Dude, I can't with you.