Yes Chef! (US) Season 1 Episode 3
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00:00One for the homies.
00:02Previously on Yes Chef.
00:04This challenge only one chef in the kitchen at the time.
00:09You gotta go.
00:10I'm going.
00:11And you will have to divide the time and the ingredients between the team members.
00:16You gotta go.
00:17You gotta go, chef.
00:18She started early and finishing late.
00:20I will not deliver subpar food.
00:23We were very pleased with the baked potato puffs.
00:27Thank you, chef.
00:28There's not a lot of bread left.
00:29You didn't count the bread properly.
00:31That's a big ****, chef.
00:33Don't roll your eyes at me.
00:34I was rolling my eyes because this is the third time I'm cooking again, and I'm like,
00:38this is a cooking competition.
00:40This week's most valuable chef, Chef Emily.
00:44I want to battle the person with the worst dish, Chef Michelle.
00:49That looks beautiful, Michelle.
00:50The winner is Chef Michelle.
00:54Oh my God.
00:56Choose one person to go home.
00:58Chef T.
00:59So because you couldn't go through me, you decided to go around me.
01:05Welcome to Yes Chef.
01:11Well, it just got easier for everybody else.
01:14I didn't expect that.
01:17I got you.
01:20Oh, I'm so pissed.
01:22Please close that door.
01:24T should still be here.
01:26It shows where Michelle's head is at.
01:27She's insecure.
01:29That was fear.
01:30Yeah.
01:31You're sending me home because you're afraid of me cooking.
01:34That's it.
01:35I'm not here to play a game.
01:36I'm here to cook good food.
01:38I started cooking when my parents got divorced and I was living with my mom.
01:42You know, single mother life is not easy.
01:44I learned that I needed to have my fate in my own hands.
01:47So I started building my attitude to protect myself.
01:51Jesus Christ, what the **** is going on?
01:54Let's go.
01:55At the end of the day, we're in hospitality and there is a way to maintain your composure.
02:00Y'all know anger is my issue.
02:03I'm working on it.
02:04But Michelle's gameplay put fire in my chest.
02:08We need to be careful with her.
02:10I did not see that coming.
02:11So you all understand why I chose her, right?
02:14Yeah, I get it.
02:15I have to win.
02:16My main motivation for winning this competition is my daughter to make sure she has enough money to get her medication.
02:24They're probably going to be coming at me hard.
02:26When she started talking about the chef she was going to send home, I thought it was talking about Ron.
02:33He almost forgot his name.
02:35Ronnie, I remember Ron John.
02:37The porno actor?
02:38What?
02:50Welcome.
02:53One more week in the kitchen.
02:59How do you feel about last week's elimination?
03:02It was a lot of pressure, you know, put on me.
03:05It's been very emotional.
03:07I don't think Chef T was very happy after her elimination.
03:11Chef T has a big heart.
03:13I saw a chef with empathy and a team leader.
03:16So that's why I'm a little bit sad that Chef T left.
03:20This is a cutthroat competition.
03:22What do you expect?
03:24This competition will show us what kind of leader you are for you to be able to go back to your jobs and do a much better job than you have a reputation for doing.
03:35If you all think like you belong here, I have a feeling you have to prove it to yourselves.
03:42Through this competition, confidence has been a big issue for me.
03:46It's time to prove that I am as good as I know I am.
03:49For today's challenge, you're going to split into two teams of five and choose a captain.
03:56I'll take you.
03:57Okay.
03:58I'll take you.
03:59I'll take you.
04:00You.
04:01I never want to work with Chef Michelle again.
04:02I do not want to be on her team.
04:04Red, green, blue, purple.
04:05She showed her true colors and self-centeredness as well.
04:08What do y'all want to do?
04:09I'll take it again.
04:10What does the group want?
04:12I know Katsuji wants to run things, but I also want to run things.
04:16One, two, three.
04:19You always choose Rock.
04:20You want to do it?
04:21Who?
04:22Me?
04:23Yep.
04:24Okay.
04:25We trust you.
04:26I trust you.
04:27You're a book of knowledge, dude.
04:28I don't agree with everybody choosing Ronnie as the team leader.
04:31I don't think he has enough chutzpah, if that's what it's called.
04:35Hey, be honest.
04:36You don't want to do it right now.
04:37Speak up.
04:38You know what I mean?
04:39I'll do it.
04:40It's me.
04:41You know what they say.
04:42Those who can't do, they teach.
04:46Chef Zane.
04:47Yes?
04:48You won.
04:49I won with the Rock.
04:50This says already a lot about you.
04:52And why did you choose Ronnie?
04:54He's got a lot of knowledge.
04:55He's got a lot of skills.
04:57How do you feel?
04:58Confident.
04:59Good.
05:00I'm terrified.
05:03Now for the fun part.
05:04See those boxes?
05:07Each box contains a technique which one member of each team will be responsible for executing.
05:15They're numbered according to degree of difficulty.
05:18Box number one is the easiest technique.
05:21And five is the toughest.
05:25To make things even more difficult, each box also comes with a set number of diners.
05:33The first box will serve four diners plus Martha and me.
05:39We will add four guests on each box.
05:43The tougher the box, the more people you will have to feed.
05:48Yikes.
05:49Your challenge today is called Breaking Egos.
05:53Some of you have been called egomaniacs, while others are too humble.
05:58But friends, to become a great chef is more than only believing in yourself.
06:03You have to know your limits, how to stand up for yourself, and when to put your ego in check and ask for help.
06:10So as a team, decide who gets each box.
06:13Go.
06:14Okay.
06:15I don't think you're the weakest.
06:17Please don't take it as that.
06:18I just want you to start us off.
06:20You take first box.
06:21Box one.
06:22It's so annoying being the youngest one here and having the least experience.
06:27They underestimate me, but I'm going to prove everybody wrong.
06:30You can take second.
06:31Julia, she's talented, but she's not one of the best chefs here.
06:36You take third.
06:37I'll take fourth.
06:38You take fifth.
06:39I know you can do a lot.
06:40Tetsuji, he's talented.
06:41He can handle five.
06:42Of course you will pick me.
06:43The rest of the chefs know that I'm the best chef here today.
06:46Anyone want to go first?
06:48I'll go wherever you put me.
06:49One, two, three, four, five.
06:51Got it.
06:52I'm in the middle.
06:54I'm not really know what the task is, but it's not as many people to serve,
06:58so better to be in the middle than to be the last.
07:02All right.
07:03Box number one.
07:04Steaming.
07:06I have many steamers in my kitchen.
07:08It's one of my favorite ways to cook.
07:10Oh.
07:11Oh, I wish it was.
07:14They're fine.
07:16Okay.
07:17I can do that.
07:18Nice.
07:20Ooh.
07:21Yeah, I've been excited for making pasta for y'all.
07:24I haven't made fresh pasta in a minute.
07:27This is a good challenge for you.
07:29Next.
07:31Spirific fermentation.
07:33How many of you have done this?
07:35I can play around with it.
07:36The simplification of your green olive, one of your most well-known dishes.
07:41I know it.
07:42That green olive was created by my mentor, Chef Ferran Agria.
07:46You can put a liquid olive in your mouth.
07:49And it will burst.
07:50And it's an explosion of flavor.
07:53Again, make the technique at the service of creating a great dish.
07:58You have 45 minutes on the clock.
08:01This challenge starts now.
08:06Go, go, go.
08:07Behind you.
08:08Watch out.
08:09Watch out.
08:10Do you see any herbs, guys?
08:12I need cheese.
08:13Go ahead.
08:14I got it.
08:15Are there still eggs in there, or did he just take them all?
08:17Oh, look at that.
08:20Well, he's doing spherification.
08:22What do you make out of all those eggs?
08:24Today is the day we're going to see if he got an amazing chef in him.
08:28Yeah.
08:29Hey, can I have some of those eggs?
08:30No.
08:31What do you mean, no?
08:32No.
08:33Yeah, but it's 36 eggs.
08:34Selfish.
08:35Michelle needs eggs for her consomme.
08:37And Ronnie needs it for his fresh pasta.
08:39Lee decides to do a Parisian gnocchi.
08:41So you need eggs for that as well.
08:43And I need it for my foam beurrenaise.
08:45So we all need eggs except for Jake.
08:47Does anybody know what anybody else is doing?
08:48Are we talking to each other?
08:49No, we're not.
08:50What's going on?
08:51I don't know because I have to change my mind.
08:52Everything was egg-based.
08:54You wouldn't happen to have a recipe offhand with eggless pasta, would you?
08:57Ronnie's not saying anything about the eggs.
09:00He's going to have to get over his insecurity real quick.
09:03Captain on the green team, can we please just have some eggs?
09:06No.
09:07He's making an egg salad.
09:08No.
09:09He's making an egg salad for 24 people.
09:10Because he needs all of the eggs.
09:11Yes, I do.
09:1224 people, yeah.
09:13If Katsuji wants to play dirty, that's on him.
09:14All I need them to do is make good dishes so we can win.
09:17All of those eggs.
09:18Sorry, Ronnie.
09:19Uh-oh, we're having trouble.
09:22How are they supposed to make pasta with no eggs?
09:25Semolina and water.
09:26That's how I do it in my restaurant.
09:27We're not at your restaurant.
09:28We might get sent home because of this challenge.
09:31I need more eggs now.
09:39You can't take all of the eggs.
09:41I don't care.
09:42There is no eggs to be had.
09:44Katsuji took them all.
09:45You don't need that many eggs.
09:47He needs that many eggs for egg salad.
09:49Michelle is arriving.
09:52The old me would have been right there with her.
09:54Mad, stuck on it.
09:55But that little person inside my brain
09:57reminded me to cut the stubbornness.
10:00Changing plans.
10:02There's no eggs.
10:03My entire foam idea is dead.
10:05So I'm going to do fish.
10:07And I'll make a lemon foam using chicken stock, lemon,
10:10and gelatin.
10:12Chef Emily, we have an egg crisis in America.
10:16We definitely have an egg crisis.
10:18And we got an egg crisis in Yes Chef.
10:20Yes Chef.
10:21Oh.
10:22It's just all complaints over there.
10:24We need to just make it happen.
10:25I don't have the kale I want either.
10:26But we're going to make it work.
10:28As a captain, I need to come back.
10:30Like I said, I always trust y'all,
10:31but please let me taste everything.
10:33So this time, if something doesn't taste good,
10:35I'm going to put my foot down.
10:37Hey, Professor, any chance you got a base recipe
10:40on how to make pearls?
10:41I did gain the nickname Professor.
10:43I've been cooking for 24 years now professionally.
10:46And I work at the Culinary Institute of America.
10:48I've never been fully given the reins to run something
10:52because I lack confidence.
10:57If it's not something that directly relates to him
11:01or impacts what he's working on, he
11:03doesn't necessarily have the initiative to help
11:05or kind of see it through.
11:06What do you think?
11:07Simile and pasta.
11:08Right?
11:09I can't make egg pasta.
11:10I have to make straight semolina pasta,
11:12which is even more difficult than making egg pasta.
11:16It's less forgiving.
11:17It's like a little soft.
11:22How are you? You good?
11:23I'm doing all right, yeah.
11:24Right now, I'm getting my salad ready
11:26while my cabbage leaves are steaming.
11:28What would you make in a steaming competition?
11:31I would do a very simple, humble piece of fish
11:34that only needs like one minute in the steamer.
11:36I'd make a shallot mushi.
11:38I love custard in a steamer.
11:40It's been steamed to perfection.
11:41And you can do eight of those very easily in a custard pot.
11:44You can go obviously in so many ways.
11:48Who took my pot?
11:51Peter, you good?
11:52Yeah, I'm going to punch the fryer in a second.
11:54You got 15 minutes.
11:56Yeah, it's great when everyone takes your water
11:58that I need to steam with.
11:59Uh-oh.
12:00He's having trouble.
12:01Chef Peter is the first time I see him raising his voice.
12:04Oh, dear.
12:05Hey, I have water boiling for you right here.
12:07Where?
12:08Take this one.
12:09I have water boiling here.
12:10OK.
12:11Suave.
12:12The other chefs might underestimate me,
12:14and that really got in my head a little bit.
12:16My main thing is perfection.
12:17My temper really just comes out when something's not perfect.
12:20Let's go.
12:23Our first guests are here.
12:26Hello, people of America.
12:28Good to have you here.
12:29Hi.
12:33What in the f***?
12:35You need any finishing salt?
12:37Yes.
12:38I'll roll for a second.
12:39You go get some finishing salt.
12:41Chef Zane, she's a good captain.
12:43Finally, she's stepping in to help her teammate,
12:45something she didn't do the last time she was in this position.
12:49You definitely need finishing salt.
12:51Tastes great, though.
12:52All right, I got this towel behind you, OK?
12:55Go, go, go.
12:56Baby, come on.
12:57Four, three, two, one.
12:59Here comes Peter.
13:00Wow.
13:01Oh, good.
13:02Hi, guys.
13:03Hi, how's it going?
13:04How are you doing, chefs?
13:06Wow.
13:07Chef Peter, can you describe what you made, please?
13:09So today I have for you a stuffed Swiss chard,
13:11and the sauce is a mushroom consomme.
13:14And Jake?
13:15Savoy cabbage stuffed with shrimp.
13:18On the bottom we have cauliflower puree.
13:21I have a feeling you missed a big opportunity
13:23of bringing us the baskets,
13:26that almost the steam was coming from within the baskets.
13:29It seems so simple in hindsight.
13:31You should head back to the kitchen and help your team.
13:33Thank you, chefs.
13:34Thank you, chefs.
13:35Do what you can.
13:36Peter's Swiss chard roll, it's undercooked.
13:39On the other hand, Jake's is very pretty and colorful.
13:43The shrimp are well-cooked.
13:44But listen, I believe we'll benefit from extra steaming.
13:48A little more steaming.
13:49Gelatin's setting.
13:50I just need to get it into a canister.
13:52Do I just need a minute on my carrots?
13:54I'm thinking melt-it-down parm
13:55instead of heavy cream cooling it down.
13:57OK, cool.
13:58Anyone that knows me knows how much I hate foam.
14:02Chef, do I make this thinner for foam?
14:05A little here.
14:06Technique-wise, I have no idea what I'm doing.
14:08Is there a funnel anywhere, guys?
14:10As an only child, as a private chef,
14:12I definitely have an ego,
14:13but I feel super confident with Zane as the captain.
14:16So I'm going to listen and be more open.
14:20Yeah, OK.
14:23Foam is loose.
14:26I didn't see a lot of interaction
14:29between Captain Ronnie with their teams.
14:32I have a feeling everybody is on their own.
14:35He's wasting all this time.
14:39Julia, you good?
14:40Yeah, I'm plating.
14:41We can come to help you plate.
14:42Don't rush it, please.
14:45More gas to the body.
14:46Three minutes.
14:47OK, guys, I'm going to start plating.
14:49Emily, you OK?
14:50I'm OK, I'm OK.
14:51I know the dish tastes amazing,
14:54but I'm so disappointed in the foam.
14:57It's foamy, and it looks really nice,
14:59and then it flattens out.
15:00Do you have another charge on you by chance?
15:06What is this?
15:07And I realize I'm using the wrong cartridge.
15:10Where did you find this charge?
15:12Back wall.
15:13That's what I needed, was that charge.
15:14I've been using CO2.
15:16CO2 makes carbonation.
15:18So I have carbonated my foam.
15:23Too late.
15:24I don't think my foam's going to work.
15:26There's nothing I can do to fix it at this point.
15:28I have 30 seconds.
15:29I have to use it.
15:30I should have asked for help.
15:31I was stubborn, and I wouldn't pivot.
15:35Chef Emily.
15:36Chef me.
15:37Chef Yulia.
15:38I did a play on a pesto grilled carrot
15:41and a whipped Parmesan foam.
15:44And Chef Emily?
15:46You have a grilled branzino with a corn Aleppo puree,
15:49roasted corn and asparagus
15:51with a accidentally carbonated lemon foam.
15:55You used a CO2 cartridge.
15:57Yes, it was my mistake.
15:58So you were making like a sparkling sauce.
16:01I didn't mean to.
16:02Thank you both very much.
16:04Start with Julia's.
16:06That's a pesto with the right pasta.
16:09I would be very happy with it.
16:10But it's not on the pasta.
16:12It's on undercooked grilled carrots.
16:15But did she use the technique?
16:17Because Chef Emily, on the other hand,
16:19is a challengeable foam, and she didn't give us a foam.
16:22And as we sit here, it's just turning into, like, water.
16:26Let's go 40.
16:28Yeah.
16:29Did anybody see cheesecloth anywhere?
16:31Chef, how do you think I should infuse as much tomato
16:33in this broth as possible?
16:35Tomatoes are going to make it cloudy.
16:36You don't put tomato.
16:37So you just want to use all your broths, dashi, bonito flakes.
16:42My issue has always been crossing the line, right?
16:44I'm an ass.
16:45I'm a poker.
16:46But I'm not here to sabotage.
16:48And I want the best dish to win.
16:50And at the same time, it helps my ego
16:52to start helping the underdog, because they know that I'm
16:55going to give them sincere advice.
16:57We're going to mix it with the eggshells.
16:59Eggshells and egg whites.
17:00That's it.
17:01Yeah.
17:02Chef Katsuji gives me some advice,
17:03which is hard for me to even grasp, because my ego.
17:06The old me would have just been, oh, it's my way or no way.
17:09I don't care what you have to say.
17:11You did not like me.
17:12Now you're liking my cooking techniques.
17:14Chef Katsuji is a bitch, but he helped me.
17:17And I might be Team Katsuji.
17:20Who knows?
17:21Clear.
17:22Clear.
17:23I'm happy.
17:24Hello.
17:25Welcome.
17:27We don't bite.
17:28You can say hi.
17:31Seven minutes.
17:32This is my consomme.
17:33And it's cloudy.
17:34I got to strain this.
17:35To clarify the stock so there's no fat, you use egg whites.
17:40But I don't have any egg whites.
17:42Ronnie's not helping me.
17:44He's sitting there making pasta.
17:46So Jake helps me strain my consomme.
17:49That's me.
17:50Service.
17:51Service.
17:54Chef Michel.
17:55Chef Christopher.
17:57All right.
17:58So we have a mussel fumet, leeks, carrots, celery,
18:02and then a sea mussel with a little celery leaf gremolata.
18:05Chef Michel.
18:06Chicken consomme, some dill, and I put some carrots and some celery in there.
18:10And you clarified it?
18:11Yes, I did.
18:12Obviously, both broths are clear.
18:15But Chef Michel, this is much less clear.
18:18It has a lot of fat on the top.
18:20Thank you very much.
18:22I have a feeling that we're learning from Chef Michel that she doesn't taste her food.
18:28Her dishes always lack the extra punch.
18:31You couldn't really distinguish the flavors as much as I would have liked.
18:35I 100% agree with you.
18:374, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, wait.
18:41Welcome.
18:42Hi.
18:43Here, let me do this.
18:44If you can get my thing in a piping bag.
18:47You think it's ready?
18:48I mean, what choice do we have?
18:49Okay, okay, I got you.
18:50I need to do 20 plates.
18:51Three tortellinis per plate.
18:53That's 60 tortellinis.
18:55What did you tell me to do again?
18:56In the piping bag.
18:58Hey, guys, has anyone seen piping bags?
19:01As a captain, I want to make sure everybody's dishes are perfect, not only mine.
19:07But I'm running behind now.
19:08I don't think we'll be able to fill.
19:10I am worried for real.
19:12I have no pasta made right now.
19:14What's the time?
19:15Like 10.
19:16I hate plating.
19:17F*** my life.
19:23How much time do we have for pasta?
19:25We've got 12 minutes.
19:26Perfect.
19:27Yeah, it's just not sealing.
19:28Okay, here.
19:29Yeah, that's it.
19:30Should I pivot and just cut them?
19:31Yep.
19:32As a captain, I'm focused on everybody else's dishes.
19:35So the time wasn't really on my side.
19:38This one's fettuccine.
19:39How do you feel?
19:40That's fine.
19:41I don't give a f***.
19:42No ego.
19:43We need to switch this up.
19:44Fettuccine is what we're going to go with.
19:46I'm going to adjust because that's what we do in dire situations.
19:53This is really kind of boring.
19:55Chef, like what kind of flavoring are you looking for on this?
19:57Salt.
19:58That was tomatoes.
20:00Do you mind if I add some paprika?
20:01Add anything you want to it.
20:02Make it taste delicious.
20:03I trust you.
20:04Thank you very much.
20:05We got to go.
20:06Pasta.
20:07We got to go, Ronnie.
20:08Here we go.
20:09Pasta, pasta, pasta.
20:10Go, go, go.
20:11As the team captain, you have to make sure everything is perfect.
20:13I would have been more involved in my sauce,
20:16but Ronnie left it up for Emily to make sure the sauce was good.
20:19Wait, wait.
20:20Get Emily, get Emily.
20:21He's a bad captain.
20:22Four.
20:23I need to go.
20:24I have just enough for this.
20:26I need to go start plating.
20:27Okay.
20:28Go, team, go.
20:30Come on, let's go, professor.
20:32Oh, hello.
20:33Pasta.
20:34We've been waiting for the pasta.
20:36Look at the color.
20:37How pretty.
20:38So today I have for you a fettuccine handmade.
20:42A little bit of extra egg yolk for that color that I love.
20:45A nice squash butter sauce.
20:47And then I topped it with some crispy kale.
20:50Chef Ronnie.
20:51So I did a semolina pasta.
20:54A certain chef took every egg in the kitchen.
20:59So I made semolina.
21:01And I feel that the texture was up to standard.
21:04I think that's a good idea.
21:05So it has roasted tomatoes, clam, and spicy pork sausage.
21:10I want to keep the sauce really simple like my grandmother.
21:13Thank you, chef.
21:16I was expecting from Chef Ronnie so much when I saw the clam.
21:20But if you go with clams, that juice that the clams are going to release.
21:24Use gold.
21:25Bring me the ocean.
21:26Bring me the flavor.
21:27I love.
21:28And I know what it should taste like.
21:30This does not taste like that.
21:31What do you think about Chef Saint?
21:33Well, I thought the pasta was well made.
21:35And I actually like the kale on it.
21:38I don't know if I'd add miso to my pasta, but it's tasty.
21:44How's it looking?
21:45It's bubbly.
21:46We have six minutes.
21:48Those look sexy.
21:49Spherification is taking a liquid, forming a very thin layer of skin.
21:54So when the diner eats it, it kind of becomes liquid again.
21:58I got pearls coming to the pass.
22:00Pearls to the pass.
22:01Heard.
22:02The one thing I do know is I'm willing to put up my dish against an egg salad.
22:07Oh, welcome, guys.
22:08Welcome.
22:09Oh, hi.
22:10How's it looking?
22:12It's not really working out.
22:14I don't know exactly what's wrong.
22:17Coutinho told me he was comfortable with spheres,
22:19but he's made mushy-ass, unspherical spherifications.
22:24It should be creating little bubbles, but it's not happening.
22:28Please, please, please work.
22:30My ratios are a little bit off.
22:32The worst part is, like, they cannot even help me
22:35because no one knows how to do it.
22:39I got that down.
22:40But if you're a good chef, you will always figure it out.
22:43I am the best chef here today.
22:46I also need you to choose the three prettiest plates.
22:48I'm working on it.
22:49This just looks like a regular potato salad with pink dots.
22:54No, no, no, don't wipe the spherification.
22:56Three, two, one, go.
23:01Nice.
23:03Looking at Katsuji's dish, I'm feeling 1,000 times more confident.
23:07I don't think he knows how to do spherification at all.
23:10So bring it on.
23:12Our last table.
23:13Chef Lee, please.
23:15Pan-roasted fillet of beef, Parisian gnocchi,
23:18and the pearls on top are made from parsley, scallion,
23:22and a little garlic chive as well.
23:24So, Chef Katsuji, please.
23:26I have potatoes, carrots, lightly poached bay scallops,
23:31and my spherification.
23:36It's made with red beet, sherry, and dashi.
23:41But they melted.
23:45Did you get help from any of your teammates?
23:49No.
23:50Anybody knew anything about spherification?
23:52Not a single one.
23:53You didn't thought you could bribe the blue team,
23:55giving them some eggs that seems they were in need,
23:58and maybe asking Chef Lee for help?
24:02I was just going the different route.
24:05All right.
24:06Thank you very much.
24:09This spherification is amazing.
24:11I like how they look, like cabochon emeralds on top of the fillet.
24:15I love the colors.
24:16Use the colors, was telling me.
24:18This guy knows what he's doing.
24:19And now this plate, a mess.
24:22Very disappointed on Chef Katsuji.
24:24Because of his ego, again, he didn't ask for help.
24:27You saw his apron.
24:28This guy seems he was in a paintball fight.
24:31Have you ever been in a paintball fight?
24:33I'm a machine.
24:34I'm a very good aim, though, so watch out.
24:36Fool.
24:37I don't like to lose.
24:39Okay.
24:40So let's review.
24:43Okay.
24:44Can I just point this out?
24:46Look at all the eggs that he didn't even use.
24:51Uh-oh.
24:52Chef Katsuji really ----- us.
24:54He did not even use any of the eggs.
24:57He said he hard-boiled them all.
25:01That's so crazy.
25:02Oh, jeez.
25:04Competition's over.
25:06We used the eggs.
25:07It's fine.
25:08Move on.
25:15And look at all the eggs that he didn't even use.
25:17Didn't he hard-boil them all?
25:19Those are expensive, by the way.
25:21You know, there's people dying of hunger.
25:23That's not a way to win a competition.
25:25Do you want to be dirty, or do you want to win because you're talented?
25:28If you're worried that we're going to beat you, so you steal all the eggs, that's on you, not me.
25:31Oh, dear.
25:32Hey.
25:33Hey, it's over.
25:34It's fine.
25:35We're done.
25:36It's over.
25:37I did something completely different.
25:38It's over.
25:39No, no.
25:40You guys are getting upset.
25:41But it's part of the fun.
25:42Chef Katsuji, he's kind of this Thelma and Louise moment.
25:46I'm driving to the cliff, and I don't care.
25:49I'm going to keep driving, and I don't know what's going to happen after.
25:52This challenge is all about ego.
25:55It's catching up to him.
25:57I took them all.
25:59We're done.
26:00I wanted them all.
26:02Let's just move on.
26:03The old Michel would have taken the egg and cracked it over his tiny little head.
26:08Can we talk in the room?
26:10Yeah.
26:11Let's go.
26:12Blue.
26:14As easy as it should have been, this was not easy.
26:17How do you make consomme with eggs?
26:19Well, that's the thing.
26:20She needed eggs.
26:21How do you clarify, I guess, gelatin?
26:22Gelatin.
26:23Now you have to make pasta.
26:25So if we win, one of us gets MVC.
26:29Only one person didn't complete their technique.
26:33Katsuji.
26:34Yep.
26:36Welcome back.
26:37Thank you, Chef.
26:38Thank you, Chef.
26:39Today is about the technique.
26:42These boxes showed us a lot more about your confidence.
26:46Some of your egos led you to bite off more than you could chew,
26:49and may put you and your team at risk.
26:53The team that wins the most rounds is the winner.
26:57The winner is the team that wins the most rounds.
27:01The team that wins the most rounds is safe.
27:06Box one, steaming.
27:08Peter versus Jake.
27:10We agreed wholeheartedly that it was you, Jake.
27:14Congratulations.
27:15Your steamed Savoy cabbage rolls were delicious.
27:18We just wish that maybe the cabbage was steamed a little bit longer.
27:23Overall, we believe that it was a very nice dish.
27:26Thank you, Chef.
27:27Next challenge, the foam concept.
27:31Chef Yulia, Chef Emily, we were in agreement.
27:36The green team, Chef Yulia, was the winner.
27:41Chef Emily, you would have won if you had dealt with the foam problem.
27:46I am so disappointed in myself.
27:48Don't give up so easily.
27:49Yep.
27:50I was pointing the finger at Michelle for not being able to pivot,
27:53but it's hard.
27:54It was giving me so much anxiety.
27:58And now for the third round, clarification.
28:01Christopher versus Michelle.
28:07Chef Christopher, congratulations.
28:10Very well clarified.
28:11Clear like ice.
28:13I'd like to give a little credit to Chef Katsushi.
28:17I haven't made a consomme since I couldn't remember.
28:21Not only did I learn a technique, but I also learned not to just go on my ego.
28:26I went on.
28:31Instead of just putting up that wall and being the chef I was.
28:36At present, there's two points for the green team, one point for the blue team.
28:41We'll come back to the captains.
28:43On to spherification.
28:46Chef Katsushi and Lee, the winner was Chef Lee.
28:54The meat was well cooked and the little green spheres were excellent.
29:00If you will do the sauce of the kale with all those little spheres,
29:04and you didn't give me anything else, I surely will be very happy.
29:09Thank you, Chef.
29:10That means a lot coming from you.
29:11Chef Katsushi, you just couldn't get it to work.
29:14I took a risk.
29:15Do you think you're the best chef on your team?
29:17Yes, I am good. Yes, yes, yes, yes.
29:20We're trying to break your ego a little bit.
29:23There's better chefs than me.
29:25So now we have a tie.
29:28It all comes down to the captain's round.
29:31The category was fresh pasta.
29:33Chef Zane and Chef Ronnie.
29:36So the team that won this challenge is...
29:41Team green.
29:44We won? We won?
29:47Thank you, chefs. Thank you.
29:49I don't understand this.
29:51This is crazy to me.
29:54Damn.
29:56We didn't have eggs.
29:57I didn't have eggs to clarify my consomme.
29:59He didn't have eggs to make pasta.
30:01You could have fought for the eggs more.
30:03Did you not hear me yelling and screaming in the kitchen that we needed eggs?
30:07It's definitely heartbreaking.
30:08I truly feel like I let my team down.
30:10If I had just fought for the eggs,
30:12maybe I could have won this for us.
30:14Do you know how many techniques are out there?
30:17There are other ways to clarify without egg whites.
30:20You can use gelatin.
30:22You have to adapt.
30:25Yes, chef. Yes, chef. Yes, chef.
30:28Congratulations, green team.
30:30You are the winning team today,
30:32and one of you will be named the MVC.
30:37Of your dishes, green team,
30:39Jose and I had a favorite,
30:43and that dish belonged to Chef Zane.
30:48Chef Zane, congratulations.
30:50The noodles were delicious.
30:52You knew each ingredient.
30:54That's the kind of pasta I think is so utterly beautiful.
30:58Thank you, chef.
31:00You will have to choose a chef from the blue team for the cook-off.
31:06MVC is great, but there's a lot that comes with it.
31:09Now I got to figure out who's at risk, talent or attitude.
31:13It's a very difficult decision to make.
31:15Think about your decisions.
31:17Green team, tonight we were excellent.
31:30I do not want to go home for my consomme
31:32because my consomme was on point.
31:34There was nothing wrong with my consomme.
31:36I get that Michelle's angry, but she threw a tantrum,
31:39and I don't want to be part of that.
31:41It's poison in the kitchen.
31:43She's mad because I sent two homes.
31:45I want to get Michelle's ass out of here.
31:48But she's going to come out on her own.
31:50That's what I'm saying. She's always got a complaint.
31:52She's always got something to say.
31:54Naturally, my brain does go to Michelle.
31:56She has a bad attitude.
31:58I think I need to get somebody who I can beat.
32:00You don't think you can beat Emily?
32:02I can.
32:03I believe you can.
32:04But it's more iffy.
32:05But Ronnie, you definitely can.
32:06But if you take Emily, she's going to take regardless anybody else.
32:10But if you win, then we're done.
32:12She's out.
32:13It is what it is.
32:14If I cook and I lose, I go home.
32:16If I cook and I win, I send somebody else home.
32:18It's a lose-lose.
32:19There's no winning.
32:20It would make sense for Zayn to choose me.
32:22Captain versus captain.
32:24I don't play games.
32:25I want to win against the strongest chef,
32:28not a weak chef.
32:30I've manipulated to get here.
32:32That doesn't feel right to me.
32:41So, welcome back, chefs.
32:43It's time for the cook-off.
32:45Zayn, as MVC, it's your decision
32:49who will be facing off against you from today's losing team.
32:53And you could potentially be sending them home.
32:57What's going through your head right now?
32:59I'm so grateful to be MVC.
33:01But, you know, it's not an easy decision.
33:03Blah, blah, blah.
33:04What's going through your head, darling?
33:06This is a real serious competition.
33:09So, who do you want to get rid of?
33:10I'd like to cook against someone who's still strong
33:14but didn't do very good in the last challenge.
33:16So, I'm going to be choosing...
33:21Ronnie today.
33:24I have a lot of respect for Ronnie.
33:26But also, I think it's a big captain's responsibility
33:29to make sure that their team can take care
33:31of what needs to get taken care of.
33:33And the team could not, so it is on Ronnie's shoulders.
33:36I think this cook-off is going to give you this opportunity
33:40to build your confidence.
33:43Hopefully.
33:44You still sound a little apprehensive.
33:46You're a big, strong man.
33:49Buck up.
33:51Yes, chef.
33:52Having Martha Stewart tell you to buck up?
33:55I don't know what it is, but all of a sudden you're like,
33:57maybe I do have my life together. Let's do this.
34:00I'm in a feisty mood today.
34:01Where have you been all my life?
34:04So, part of being a good chef
34:06is doing the best with the hand you are dealt.
34:09Each one of these cards contains a number.
34:12So, Zane, as MVC, you will draw two cards.
34:17The combined number of which will be the number of ingredients
34:21you'll be allowed to use in your dish.
34:23If you don't like that number,
34:25you will be able to pass to your opponent
34:27and draw two more cards for yourself.
34:30I'm literally counting ingredients in my head
34:32of how to make any kind of dish.
34:35Carrots, onions, celery, that's fine.
34:37You got a 7 and a 9.
34:4016 ingredients.
34:42That's a bit much for me.
34:44I also know that Ronnie gets overwhelmed.
34:47I've seen it happen before, and I'd like to see it again.
34:50So you want to give these cards, or you want to pass them?
34:53I'm going to pass them.
34:55I'm panicking.
34:57But then I stop, and I remember.
35:00Easiest way to get a bunch of ingredients into one recipe?
35:03Make soup.
35:0513.
35:07I'm happy with that number.
35:08Martha, we are giving chefs 30 minutes, starting now.
35:14Chef Ronnie, what are you thinking about doing?
35:17I would take on a Tom Gaga soup.
35:21Oh, we're not washing the clams?
35:24The number one thing I need to get done is get my clams steamy.
35:27I need those open.
35:29You eat guacamole, so be quiet.
35:31Yeah, but I won.
35:33And I took all the eggs, too.
35:35Am I the best-liked person?
35:37Probably not, but I do not think Ronnie will pick me.
35:40I've been always supportive of Ronnie,
35:42plus Emily did not finish her task.
35:44If it wasn't for her, we wouldn't even be here.
35:47It looks like you're making a salad.
35:49I am doing a Thai spring roll, but in salad form.
35:54As I'm prepping, I need to make sure I hit those 13 ingredients.
35:5811, 12, 13.
36:00On this rim?
36:0114.
36:02You have to get rid of something.
36:04Is that rice wine vinegar?
36:06Yeah.
36:07Yeah, get rid of it.
36:08You have lime.
36:09I have lime.
36:10Yeah.
36:11Goodbye.
36:12Good luck, chef.
36:14Here we go again.
36:15Yes.
36:16You are going to go with clams.
36:18I failed you the first time.
36:19I won't fail you today, chef.
36:21You got this, dude.
36:23Martha, it's the 15-minute markings.
36:25Chefs, you are at the Ecuador of your cook-off.
36:29At the equator.
36:30Chefs, you are at the equator of your cook-off.
36:34We're not in Ecuador.
36:36We're not in Ecuador.
36:38Thank you, chef.
36:39Look at that clam open up.
36:41You happy, Chef Ronnie?
36:42These clams are a little dirty, so I'm going to have to give them a rinse.
36:44I already poured all of my clam stock into my soup base,
36:47meaning I poured a bunch of sand into it.
36:50And remember, there's no crying in the kitchen.
36:54But something deep down really hit.
36:56I chose to breathe and control my emotions.
36:59I want to be my best and not hide myself away anymore.
37:04You got this, dude.
37:0530 seconds, guys.
37:07A little chilly, just a little chilly.
37:10Do you want to do a little lime on top of that, chef?
37:123, 2, 1.
37:14Hands up.
37:15Good job, guys.
37:16Good job, guys.
37:17Great job, chefs.
37:19Wow, wow, wow.
37:21Thank you, thank you.
37:22Chef Ronnie, please.
37:23So I took inspiration from Tom Kagai,
37:26coconut soup usually with some kind of, like, fish involved.
37:29And the clams were dirty, so I rinsed them,
37:31and hopefully I got off all of the...
37:32And you did.
37:33I have not gotten any grit.
37:36And now, Chef Zane.
37:38I love a garden-fresh spring roll.
37:41You know, salad with the fresh shrimp.
37:43You add more salt and you add more...
37:45A little bit of lime to finish.
37:46Both of you created Asian dishes for us.
37:49Thank you very much.
37:50I love Asian food.
37:52So you can join your fellow chefs while we discuss the results.
37:56Thank you, chefs.
37:57Thank you, chefs.
37:59A lot of lime.
38:01One thing I do not like is a wet salad.
38:04I wish the clams were cooked less.
38:08They're a little bit rubbery.
38:10I'm still fighting the thought that I don't actually belong here.
38:13I could make a simple pasta dish.
38:16We'll see in a few minutes.
38:18Okay, let's deliver the news.
38:29That was a very interesting cook-off.
38:32You had many ingredients,
38:34but you can put them all together into a cohesive whole.
38:37And I think that you accomplished that very nicely.
38:42Chef Ronnie, 16 ingredients.
38:45You had a predetermined soup in mind.
38:48The soup was well executed.
38:50It was flavorful, the clams...
38:52They were too chewy for my taste.
38:54And not for mine so much.
38:56I wish you did the clams open raw
38:59and add the clams in the last second.
39:02Chef Zane, you have 13 ingredients.
39:05The shrimp were very well cooked.
39:08It looked beautiful.
39:10But for me, the dressing,
39:12it was very watery, the whole salad.
39:15Okay.
39:16But now for the fun part.
39:19The winner of this cook-off is...
39:22Chef Ronnie.
39:26Good job, Chef!
39:29For the first time in this competition,
39:31I feel like I belong.
39:33It is definitely giving me an extra boost in confidence.
39:36The soup screamed confidence
39:38and was a very tasty imperfection.
39:41It's an imperfection that we live every day.
39:44And now you are the one that has the power
39:47to unfortunately send home one chef
39:50in your team.
39:52I'm actually so relieved we are not the ones.
39:55You want to be the one doing it?
39:57Yeah.
40:02So, Ronnie, who is it going to be?
40:06They're all amazing.
40:08Every single one of them.
40:09Play the game.
40:11Take out a strong competitor
40:13that is stronger than you, Ronnie.
40:15But I don't know what he's going to do.
40:18Uh, Jose said we're only as good as the last dish we make.
40:21So I'm going to judge people on the last dish they put up.
40:28Chef Michel.
40:32That means you've been eliminated from the competition.
40:37The consummate just wasn't fulfilled,
40:40and this sucks.
40:42Chef Michel, any thoughts you want to share with us?
40:47I can do it. I'm good.
40:50I know I am.
40:52And I just got to keep on going.
40:54Your daughter is going to be so proud of you,
40:57and you know it.
40:59Yes, she is.
41:00And we are proud of you.
41:02We're proud of you.
41:04I'm trying to be a better person.
41:06I really am. I'm a work in progress.
41:08It's tough, though, when you're this old,
41:11and you're setting your ways,
41:13We wish you the best of luck.
41:15Thank you. Bye, you guys.
41:19Come here, you big pain in the ass.
41:23I'm trying really hard.
41:25I'll try for my daughter. I'll do anything for her.
41:28She's the love of my life.
41:33So, chefs, we will see you next week.
41:36Yes, chef.
41:38I'm playing at work.
41:41Now that Michelle's gone,
41:43there's going to be a lot less complaining.
41:45When you play with fire, sometimes you get fired.
41:48Sorry, not sorry.
41:50She was going to go down on her own.