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  • 5/28/2025
Yes Chef! (US) Season 1 Episode 5
Yes Chef (US) S01E05
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Transcript
00:00I don't want to look.
00:01No, no, no.
00:02That's it.
00:03Oh, there's a lot of screaming.
00:04Previously on Yes Chef.
00:05They are cooking to the edge.
00:06Watch your fryer, Katsuji.
00:07Chef Peter, the fate of his team relies on his shoulders.
00:08Ten minutes all day.
00:09I do really need to control my temper.
00:10Don't get too emotional.
00:11Breathe.
00:12Yeah, I got to let it out.
00:13I got to let it out.
00:14I'm going to snap this phone and hit it.
00:15I'm going to snap this phone and hit it.
00:16I'm going to snap this phone and hit it.
00:17I'm going to snap this phone and hit it.
00:18I'm going to snap this phone and hit it.
00:19I'm going to snap this phone and hit it.
00:20I'm going to snap this phone and hit it.
00:21All right.
00:22Don't get too emotional.
00:23Breath.
00:24Yeah, I got to let it out.
00:25All right.
00:26I got to let it out.
00:27I'm going to snap this phone and hit pedal.
00:28All right.
00:29Don't get too emotional.
00:30Breathe.
00:31I got to let it out.
00:32I got to let it out.
00:33I'm going to snap this phone and hit it.
00:34My life counts greater than two.
00:35I don't know if I should tell anyone else, but if I tell people not to watch them.
00:36Perfect timing.
00:37Chef Peter.
00:38Chef Peter was able to keep us in control.
00:39He never got angry.
00:40I heard one bark.
00:41I can't open this.
00:42Ah.
00:43It's super cutthroat now, we're on the chopping block because I made the wrong decision.
00:44The chef leaving us tonight is Chef Julia.
00:49Oh, man.
00:56Julia.
00:57Julia.
00:58The ginger to my professor.
01:00Good job, chefs.
01:01Hello, hello, hello.
01:03Oh!
01:03Oh!
01:05Hello, chef.
01:06Can I invite myself to your lunch?
01:08Yes, please.
01:09Welcome, chef.
01:10OK, I think we're going to put it in the kitchen.
01:12That is gorgeous.
01:13This is Iberico ham.
01:15This is like a Rolls-Royce of pork.
01:17My team members, I have guys that they're
01:19experts only in cutting ham.
01:22Don't you feel sometimes that when you are a chef,
01:25everybody around you thinks that you're good at everything,
01:30that you know about every ingredient, about every recipe?
01:33You're like, excuse me, I'm not God.
01:36It's true.
01:37On Thanksgiving time, don't you feel
01:40you have more friends the week of Thanksgiving?
01:44So I've been enjoying this ham, and I thought,
01:47let me come to see this kind of foxhole you have here
01:52and to know more about you.
01:54Delicious.
01:55Oh, yeah.
01:55In the last three, four weeks, is something you feel you
01:58are learning from each other?
02:00I'm definitely learning to be less stubborn,
02:02and I'm trying to do better.
02:03All right.
02:04Yeah, I'll second that.
02:05It's not easy.
02:06I have my dad's anger in me.
02:08Oh, I love my mom.
02:10And in the kitchen, she was intense.
02:11And maybe it's why sometimes now I also become intense.
02:16But as I was growing up, I realized that you can't go,
02:20oh, my mom was that way.
02:21Well, OK.
02:22So now you learn how you don't need to behave.
02:25Right.
02:26But sometimes, this is in our DNA
02:28and activates, because nobody is perfect.
02:32And that's why I think you are so brave to be here.
02:34So Chef Peter, what's the beef?
02:36I get frustrated easily, and my patience can grow thin.
02:40Once I get angry, I often take it out on myself.
02:44What happens?
02:45You go to?
02:46I'll yell, or either I'll punch the floor.
02:47You punch the floor?
02:49Yes, Chef.
02:50Why the floor?
02:51Something that can't fight back.
02:52Oh.
02:53My passion in cooking is very, very intense.
02:56If I mess something up, I'm very hard on myself.
02:58I call it my waves of temper, just like my hair,
03:01because my hair is wavy.
03:02The first wave is OK.
03:04My second one, I won't be so nice.
03:06The third one, you don't want to be around.
03:10I've been working on it since I've been here.
03:12But that's why sometimes it's good just to look
03:14at yourself in the mirror.
03:16And then we become the best versions of ourselves.
03:20All right, last slice.
03:22Thank you, Chef.
03:24We appreciate it.
03:26Oh my god, everybody's coming.
03:28Thank you, Chef.
03:29Thank you, Chef.
03:30Have a good night, Chef.
03:37Oh, good morning.
03:39Fresh cookies.
03:40All right.
03:41And then there were eight.
03:42Oh.
03:43Coffee.
03:44You want to chat with me for a little bit?
03:45Yeah, let's go.
03:46Last week, I feel like you went.
03:48I mean, I didn't.
03:49Yeah, I didn't lose.
03:49So is that building your confidence?
03:51Yeah, a little.
03:52One day at a time.
03:53OK, let's go over here.
03:55All along, my strategy has been to kind of fly under the radar.
03:59But noticing that the weaker dishes are going home,
04:02it's time for me to turn it on.
04:04We definitely need to just watch out for each other.
04:07I feel like we've got to worry about them.
04:09Yeah, exactly.
04:09It's a girl squad.
04:10Yeah, it's good.
04:11I feel like we're the most vulnerable.
04:13I'm not one to trust a lot of people.
04:15But me and Chef Jake are in it to win it together.
04:18We can relate on a lot of things.
04:19Being angry.
04:23Let's just stick together.
04:24Yeah.
04:25Hopefully, we make it to the end.
04:26Yeah, angry.
04:28You got to go.
04:29I'm not done with my coffee yet, Chef.
04:31Go.
04:32Come on.
04:35Hello.
04:36Good morning.
04:36Good morning, Chef.
04:38Welcome back to the kitchen.
04:41As you can see, this week, we are starting with one
04:45less chef than expected.
04:47Chef Katsuyi had to leave the competition.
04:52So now, Martha, it's time to move on.
04:55Yes, Chef.
04:56So in today's challenge, for the first time ever,
05:00we are doing an individual challenge.
05:04No teams, no captains to hide behind.
05:07No excuses.
05:08It's all on you.
05:10And not only that, the outcome of today's challenge
05:13will not be determined solely by us.
05:16There's always a monkey wrench along the way.
05:19A monkey wrench?
05:20Yeah, that means that sort of little chaos occurs.
05:23Where I can find one?
05:24Oh, I have lots of them.
05:28We think it's time that you get a little taste
05:32of your competition.
05:33In fact, you will judge each other today
05:36and determine who goes into the cook-off.
05:39I've watched all these chefs cook,
05:41but tasting their food today, this
05:43is going to help me see who the best chefs really are.
05:46Chefs, this challenge is called Dish It Out and Take It.
05:50Cooking for other people is one thing.
05:53You know that cooking for other chefs
05:55is a whole another level.
05:57Chefs are the toughest critics.
06:00We don't let anything slide.
06:02So we want to see how you take criticism.
06:06Because as a chef, how you handle it
06:08can shape who you become.
06:11You each have 90 minutes to cook a family-style dish.
06:15You'll each be given a gold star.
06:17And that star will be given to the best dish that you tasted.
06:22I will not understate the meaning of stars
06:25in the restaurant world.
06:26I have two Michelin stars myself.
06:28OK, no need to brag.
06:31Don't make anybody feel bad.
06:33Stars speak of your skill level as a chef.
06:36Can be stars from your local newspaper.
06:39Can be stars from everyday guests.
06:41And today, it's your fellow chefs holding the stars.
06:45All ingredients are at your disposal.
06:48So show off.
06:49There are 90 minutes on the clock.
06:52And your challenge starts now.
06:59So exciting.
06:59I can't wait to see what they make.
07:02Corner.
07:02Oh, excuse me.
07:03Corner.
07:05I like this challenge because I always
07:06cook small at the restaurant.
07:08So it's nice to do something as a big old platter,
07:11you know what I mean?
07:12This is the challenge I've been waiting for.
07:14Family style is great.
07:16No captains, no teams.
07:17I don't have to deal with anything other
07:19than what's in my own head.
07:20Let's see now.
07:21I'm angry.
07:22I have an ego.
07:23I don't want to give up control.
07:24I don't know if this show is helping or just making
07:27me feel worse about myself.
07:33These chefs are badasses.
07:35So I want to show the other chefs what I can do.
07:38I'm going with what I know.
07:40What are you making?
07:41Lamb with a blackberry horseradish demi.
07:44I work in a steakhouse.
07:45Lamb is one of my best sellers.
07:46So it's going to showcase who I am.
07:49Lamb, that's all I'm saying.
07:51Lamb.
07:54Love a good braised chicken thigh.
07:56I'm pretty much making like picadillo compatas.
07:58It's something I grew up on.
08:00So Emily, what are you thinking?
08:01I'm going to do lagna and salmon.
08:03Damn.
08:04Jake, what are you doing?
08:06Searing off some duck breast.
08:07I've got celery root puree.
08:09I was literally going to do duck breast.
08:11What do you got there, hanger steak?
08:12I got hanger steak.
08:13And then I think like a black garlic aioli.
08:15I'm excited to show you all what I got.
08:17It makes me nervous.
08:19This is the first time that we really
08:20get to taste each other's complete dishes
08:22and assess the competition.
08:24They're underestimating me.
08:26And I want to show everybody what I can do.
08:28So let's get this started.
08:30They're not only doing a one-pot casserole that sometimes
08:35when you serve, looks ugly.
08:37I think they're going for more finesse.
08:39Yes?
08:40It's time to impress us and time
08:42to impress their fellow chefs.
08:44That's what they are aiming for this time.
08:46Will you ever work at a Michelin star restaurant?
08:48No.
08:48Worked at one.
08:49Two star, hard as hell.
08:50That was a little flex right there.
08:51Two stars, baby.
08:52That's awesome, man.
08:53Michelin star cooking, it's the highest level you can get.
08:57So that is definitely intimidating.
08:59So don't sleep on Jake.
09:01He is very talented.
09:03I do not have fine dining to that level.
09:06But that doesn't mean I'm still not
09:07confident in what I can do.
09:09116 on the clock, chefs.
09:11Great.
09:12I'm making fresh pasta family style.
09:14It's a hard thing to do.
09:16I'm also serving two Michelin star chefs.
09:18So I want to make sure I have fresh pasta.
09:20Ronnie, you know where Semolina flour is?
09:22That should be all the way down by Zane.
09:24Just give me Semolina flour, please.
09:25I only make Semolina egg pasta.
09:27One of my mentors, he really has an influence on me
09:30and told me how to make it that way.
09:31So it's just what I know how to do.
09:34Oh, my god.
09:35Semolina flour.
09:37There is no Semolina flour anywhere in this kitchen.
09:40I don't know how they make pasta with regular flour.
09:44This ain't going to work, no matter what.
09:47Chef Peter, very serious.
09:50That's not right.
09:53I think something is going on with the pasta.
09:56I don't need any of this.
09:57It's all garbage.
09:58Is there Semolina flour anywhere?
10:00It's over here, Peter.
10:01No, it's not.
10:01It must be blind.
10:03I get to a point of frustration where I just
10:05can't take it anymore.
10:06It's just like, snap.
10:07Where?
10:08It was over here somewhere.
10:09There's no Semolina flour.
10:11Uh-oh.
10:12He's getting angry.
10:13You're hurt.
10:17I need Semolina flour.
10:19Apple is going to have an aneurysm.
10:20I'm worried for him.
10:21I'm worried for him.
10:26What the?
10:27Something bad happened back there.
10:39Coming in.
10:40What happened?
10:41You OK?
10:42Nothing.
10:43I'm screaming.
10:44OK.
10:45I can hear you on my station.
10:46Good.
10:47I learned most of my techniques from some
10:48truly amazing mentors.
10:50I'm doing this for them.
10:55They saw the fire in me when I first started cooking.
10:58I was a baby.
10:59I was straight out of culinary school.
11:01I didn't know much.
11:02They were phenomenal mentors.
11:04They taught me a lot, but they would always
11:06push my buttons to see where my weakest spots are.
11:09I'll hear them in my head when I'm cooking.
11:11Cut this a little smaller.
11:12Do this.
11:13Make sure this is right.
11:14They gave me things that I didn't think
11:16I'd be able to handle.
11:17Shaped me as a chef, and I really
11:19thank them for all of that.
11:22I strive to be like them every single day.
11:24That's why I'm such a perfectionist.
11:27One hour.
11:28Bird, thank you.
11:29Just made salmon skin chips.
11:31Chicharrones?
11:32Chicharrones.
11:33Love it.
11:34I like simple food when I have family style.
11:36I'm doing salmon, so trying to keep it fresh.
11:39Do you do a lot of hosting at your house, Chris?
11:42Absolutely not.
11:43No?
11:44I don't cook at home.
11:45Really?
11:46I've been cooking dinner for my family since I was 12.
11:49Family's always good with some chicken.
11:51This is bringing me back to those days.
11:53Well, Jose, I'm curious how they'll
11:55handle a little brutal honesty, especially now that it will
11:59be coming from each other.
12:01In our profession, criticism helps all of us grow.
12:04Like when I overcooked my turkey,
12:06did you ever heard anybody say, oh, the turkey was so dry?
12:10And I tell them, more gravy.
12:12There's nothing like gravy.
12:13It cannot fix.
12:16This is going to ruin me.
12:18You doing OK?
12:19Nobody wants to ask me anything because I'm angry.
12:21That's not true.
12:22I want to ask you things.
12:23How's life?
12:24Ruined, ruined, ruined.
12:25Don't think that.
12:26You got time.
12:27Peter's the youngest.
12:28He's the little brother in the kitchen.
12:30I'm doing my best to try and calm him.
12:31It's not working.
12:32You got this.
12:33Here, want a taste?
12:35No?
12:36OK.
12:37At least be an adult and just bottle it up.
12:40I have to go to the tabletop.
12:42I just want to break something.
12:44Now I have to use dry pasta.
12:46And this sucks so much.
12:48Woo!
12:49Not making no pasta today, guys.
12:52You just pivot?
12:53No.
12:54You got to pivot.
12:55It's hard to see Peter and his temper.
12:58I kind of want to just like grab him
12:59and keep him from making some of the mistakes
13:01that I've made in the past.
13:02All right, this is looking good.
13:03When I was young, I was chasing Michelin stars.
13:06We got yelled at daily, and perfection
13:08was expected out of us.
13:10One night, I got a phone call that my father
13:12had had a pretty massive stroke.
13:14I moved home to take care of him.
13:16But it ended up working out very well.
13:18Hell yeah, now we're cooking, baby.
13:20The Michelin star life, the competitiveness,
13:22really isn't for me.
13:23I love a kitchen where we take care of each other.
13:26You got this, Peter.
13:28Yep.
13:30Very hot coming around.
13:31What are you making, Chef Ronnie?
13:33Picadillo con papas.
13:34So some ground veal, some ground beef, peppers.
13:37Hot peppers on the side for you, Martha.
13:39Picadillo, it's one of those working class dishes
13:41that can be served with rice, or in my case,
13:43potatoes and bread.
13:44So the hardest part about this challenge
13:46is going to be taking such a working class dish
13:48and serving it to chefs of this caliber,
13:52and Martha Stewart.
13:53And it's a good thing that I'm next to Chef Zane,
13:55because we use all the same spices.
13:57I look forward to see your picadillo.
14:00All right.
14:01So Chef Lee.
14:02Hello.
14:03What kind of beef is that?
14:04That is hanger steak.
14:06You both look great today, by the way.
14:07And that is not a suck up, to be honest.
14:10That's not going to get you any more stars.
14:12Salmon, lamb, duck, white beef, when there is so much steak.
14:17Hey!
14:18Hey!
14:20Hello, hello, hello.
14:22What are you making?
14:23I'm making a duck pasta.
14:25Are you making the pasta from scratch?
14:29I'm going to.
14:30I see pasta already.
14:33No, you're using dry pasta.
14:37OK.
14:38Let's see what's happening over here.
14:40Good luck.
14:42Less than 30, chefs.
14:44Sharp corner.
14:47Oh, sorry.
14:50It's a little bit like one level.
14:52Coming behind, chefs.
14:54I'm a little afraid that my lamb ain't going to be done.
14:57My temperature on my lamb is nowhere where I want it.
15:01I should have put it in earlier.
15:03My pivot here is to get it on the grill.
15:06Come on, baby, come on.
15:07The issue with putting lamb on the grill
15:09is you have such high heat, it's going to actually burn the fat.
15:12But there's no time.
15:13All right, please don't burn on me.
15:15Flame on, huh?
15:16Oh, yeah.
15:17Whoever uses this grill, just let you know
15:19it's like the surface of the sun.
15:21He's a little stressed out, Christopher.
15:23Oh, boy.
15:24It's a lot of fire in the fire, Martita.
15:27Flame kissed.
15:28Woo-hoo-hoo!
15:30All right, keep rendering.
15:32I have a lot of experience cooking duck breast.
15:34It's a more technique-driven protein,
15:36and I think they'll be very surprised
15:38when they see the food I can put forward.
15:40Oh!
15:41You like that?
15:43Oh!
15:453 minutes, 35.
15:47Heard, 3 minutes.
15:48All right, let's go.
15:50Hot pan, swing it.
15:51Time's ticking, and this meat is a disaster.
15:54The fat's not rendered, pieces are charred.
15:57Like, ooh, my ego's getting chiseled out right now.
16:0030 seconds!
16:01Heard!
16:02Heard, thank you.
16:03Coming off the stove hot.
16:04Rest, baby, rest.
16:05Go, go, go.
16:08And your time is up.
16:12Yeah.
16:13Serving that to a Michelin-starred chef,
16:15I'm going to freak out.
16:16Breathe.
16:17I can't.
16:18This pasta is absolute garbage.
16:22I want to take that plate and smash it on the floor so hard.
16:34Okay.
16:35It's super exciting to be able to have family meal
16:37with Jose and Martha, put the pressures on.
16:39This is the first time that we taste each other's
16:42complete dishes and kind of see where we stand.
16:44It would be super embarrassing to put up a bad dish
16:47in front of Jose and Martha,
16:48especially sitting right next to them.
16:50Do you ever think that we will be sharing a meal
16:54with Martha Stewart?
16:55No, never in my wildest dreams, no.
16:57This is an honor.
16:58Well, it's a joy to be able to sit down with you
17:01and taste your family-style dishes.
17:03Should we dig in?
17:04Let's dig in.
17:05Let's go around the table.
17:06Why don't you describe your dish?
17:07So the chicken is a Cajun Asian with a miso braise.
17:13The puree is a yellow carrot puree.
17:15Wow, very interesting.
17:17You're going to have roasted lamb,
17:18lightly confit mushrooms, and on the bottom of the plate,
17:21you're going to have two different purees,
17:22celery root and butternut squash.
17:24Did you sear it?
17:25First it was grilled, and I threw it into a cast iron skillet.
17:29I did a duck confit pasta
17:30with a little bit of kohlrabi asparagus.
17:33Okay, and Chef Jake?
17:36So I made a pan-seared duck with a celery root puree,
17:40roasted cauliflower salad.
17:42How beautiful with cauliflower.
17:45I did grilled hanger steak.
17:46Polenta that's been finished with spring onion tops.
17:49This polenta is nice and creamy.
17:51You have a pan-seared salmon served beside it, a lebna.
17:56Salmon is perfect color.
17:59Piquidillo con papas,
18:00and then the sauce was a pureed sofrito
18:03with the caped gooseberries.
18:05Nice, tender.
18:06One bite of everything, and I'm full.
18:08Full?
18:09It's a rich family.
18:12I wanted to ask, has anybody here
18:14experienced a bad review from a customer?
18:19Me.
18:20The day I was cooking for Chef Martha Stewart,
18:23until one, this is way too salty.
18:26Oh.
18:27That's honesty.
18:28Yes.
18:29Did I say that?
18:30You did.
18:32I served duck breast to, like, 60 people.
18:3610 people sent it back.
18:37Wow.
18:38When I was catering, I served squab,
18:40and a lot of people wanted to send it back.
18:42Those people shouldn't be invited to the party.
18:46We had a guest, ordered a steak, medium rare,
18:50and it comes back.
18:51We send out one a little less cooked, comes back.
18:54I sent this guy four steaks.
18:56So I walked over to the table.
18:58I said...
18:59You didn't punch him.
19:00No.
19:02I said, dinner's on us.
19:04Your next two courses will not be coming out.
19:06We're all done.
19:08Rule number one, the customer is always right.
19:11Rule number two, if the customer is wrong,
19:16refer to rule number one.
19:19And today, you are the customers.
19:21So, chefs, I'd like to know how you feel
19:23about each other's dishes.
19:25Which were your favorites?
19:27Chef Zane just absolutely nailed the flavors.
19:30She puts her soul, if she has one,
19:34on a plate.
19:35I love the salmon.
19:36I think the salmon's just beautiful.
19:38Yeah, badass.
19:39Chef Jake, perfect duck,
19:40and I don't even like duck like that.
19:42Chef Lee's dish is amazing, like, perfectly executed.
19:45All right, that's the easy part.
19:47Now let's talk about the dish that didn't land.
19:50Feedback is how we learn the most.
19:53So, chefs, any criticisms?
19:57Chef Jake?
19:59Ah, this is real awkward.
20:00Peter has one of the worst dishes of the day,
20:03but he's like my little brother,
20:04and I'm not gonna be the one to throw him under the bus.
20:07Chris's rack of lamb,
20:08it's kind of gray on the outside and red on the inside.
20:12Ah, here we go.
20:14We're gonna make some enemies.
20:15Char on it for me personally is a little too much.
20:18The edges were well done.
20:20The center was a little raw.
20:22Oh.
20:24Chef Emily?
20:25Anytime I've had to cook it in a restaurant,
20:27we go medium-rare or medium,
20:28so it doesn't come back.
20:31This is not good.
20:33I'll take the L on this one, I understand.
20:35Ronnie's dish is a little oily for me.
20:38Oh, no.
20:40Texture wasn't my favorite.
20:41I didn't get any, like, crisp with it.
20:43The potatoes ended up being soggy
20:45because of all the sauces.
20:47Wow. True honesty.
20:50Brutal honesty.
20:51The pasta ate dry,
20:53and the asparagus was a little bit past.
20:56It's turned army green.
20:57This is a tough thing to watch.
20:59We're kind of becoming this, like, mental case family,
21:03so the critique becomes more personal.
21:05I think the sauce wasn't incorporated enough.
21:08Respectfully, at this level, homemade pasta.
21:13I'm disgusted with myself.
21:15It's, like, kicking the...
21:18God.
21:19So, now it's time to put your money where your mouth is,
21:23or, in this case, your star.
21:25We are going to ask you to take a gold star,
21:29and you will give your gold star to the dish
21:33that was your favorite.
21:35Want to start, Ronnie?
21:36Sure.
21:39I'm going to go with Chef Lee's dish.
21:41The steak is perfectly cooked. The polenta was amazing.
21:44Wow.
21:45I'm going to give mine to Jake.
21:47Duck was beautifully cooked. I was very impressed.
21:49Chef Lee.
21:50That would be Jake.
21:51Thanks.
21:52Chef Jake.
21:53Chef Emily.
21:54I don't usually order salmon,
21:55but I would order that a hundred times.
21:58You're welcome.
21:59I'm going to give mine to Jake, as well.
22:00That was my favorite dish.
22:02Even if he didn't have the best dish,
22:03I probably still would have gave him my star.
22:05Star, that's my boy.
22:06My boy, blue.
22:07The duck.
22:08Killer duck.
22:09Flavors.
22:10Jake, you nailed it.
22:12Great job, Chef.
22:13Damn, four stars.
22:14Wow.
22:15Chef Zane.
22:16Salmon.
22:18I appreciate that.
22:20In our profession,
22:21we are only as good as the last dish we ever cooked,
22:24and where the criticisms can hopefully help all of us grow.
22:28Sometimes, they were a little bit unfair.
22:31That fish was too fresh.
22:33Really?
22:34But still, it's something you can learn.
22:37So, I'm sure you're all wondering
22:39what these stars really mean.
22:41Each star represents a single vote.
22:44Chef Emily.
22:45Chef Jake.
22:46And Chef Lee.
22:47Tonight, you're going to cast your vote
22:49for the chef that you want to see compete in the cook-off.
22:54Wow.
22:55Jake, you have four votes.
22:57Emily, you have two.
22:59And Lee, you have one.
23:01So, the two chefs to receive the most votes
23:05will compete in the cook-off.
23:08And the loser will go home.
23:11Jose and I will be naming a MVC tonight.
23:16That chef will be completely safe from the cook-off.
23:20So, chefs, please, head back to the lounge.
23:23If I could go back and do it over, I'd change everything.
23:26I definitely feel like I'm going to the cook-off.
23:28And, of course, if I feel like I'm going to the cook-off,
23:30I feel like I'm going home.
23:32So, you, Jake, and I should probably talk.
23:34Yes.
23:35Overall, I think some did better than others, of course.
23:39Yes, I agree.
23:40Well, I'm taking us off the table.
23:42Yes, of course.
23:43I'm taking Zane off the table.
23:45That leaves Ronnie, Peter, and Chris.
23:49I think the accoutrement with the lamb were good.
23:53The thing for me, though, he is a steakhouse chef.
23:55Protein should be his jam.
23:57It's true.
23:58I nailed every component besides the main event.
24:02Ronnie's picadillo was oily but had flavor.
24:05It was so fatty.
24:07The flavor was not there.
24:08That was my least favorite dish.
24:11The biggest miss was the pasta.
24:13The asparagus was overcooked.
24:15The mushrooms didn't have a lot of flavor.
24:17There was no sauce on the noodle.
24:19Peter and I have a plan to try and make it to the final two together.
24:22So, the way that I'm giving out my stars is purely strategic.
24:25Peter's, like, my best friend in this game,
24:27and I'm not going to put any votes on him.
24:30Damn.
24:31Plot twist.
24:33Dun-dun-dun!
24:43All right. I'm shocked.
24:44Jake tells us that he will not vote for Peter.
24:48Peter is just not ready.
24:50He's very young, inexperienced, and he showed that today.
24:55But at the same time, if Chris loses, he goes home.
24:58He's an amazing chef.
24:59This is probably better for my game.
25:01I don't know what to do.
25:03Just send me home.
25:05You got to get that kid out of his head.
25:07He's about to send himself home.
25:08Yes, exactly.
25:10Should have never did this.
25:12At the end of the day, even if you go home today, you're top seven.
25:15I don't care.
25:16That's a big deal.
25:17Waste of my time.
25:18You think that?
25:19Yep.
25:21Like, we're going to have some good friendships for, like, the rest of our lives.
25:24These relationships are going to be very important.
25:26If I were to go home today, I would physically just never cook again.
25:32Peter's in a really dark place.
25:34I've been there.
25:35I've been that mad before.
25:37And it kind of just breaks my heart to see him this way.
25:40Don't let this ruin the passion and the love for it.
25:44If I battle today, I battle three weeks in a row.
25:46But we're here to cook.
25:48It's just kind of, like, solidifying the thoughts in my head.
25:51That's a negative thought in your head that you should let go.
25:54Yeah.
25:56Personally, you're working on it.
25:57You should be.
25:58I'm very conscious of what I'm trying to work on.
26:00I also feel that we have all done a really good job of being open and vulnerable in front of one another.
26:05Like, my alcoholism.
26:09We're human, you know?
26:11Like, I'm a recovering alcoholic.
26:13And I'm here to become a better person.
26:15And a better chef.
26:17I've been sober for five years.
26:18At the beginning, it was almost, hey, that's what we do at the end of a shift.
26:22Let's go have some drinks.
26:23And before you know it, became a full-fledged alcoholic.
26:26I'm a chef.
26:27I'm around alcohol all day.
26:29It was to a point where I would actually create recipes that consisted of whiskey.
26:34Just so I would have bottles in the kitchen.
26:37Girlfriend's a bartender.
26:38The fact that didn't even deflect you in any way is amazing.
26:41But she respects it, too.
26:42My girlfriend supports me through this, through the whole way.
26:45She is the strongest woman that I know.
26:47Now I see alcohol every single day of my life in the kitchen.
26:50And I choose not to because I don't want to be that person I used to be.
26:53If I touch one alcoholic chef out there, my job's done.
26:57I won.
26:58Julio, I appreciate you for sharing that with us.
27:01Oh, kitchen's open.
27:02Let's go.
27:03Let's go.
27:04Come on, stars.
27:05Let's get it.
27:06Good luck, everybody.
27:07Good luck, chefs.
27:10Welcome back to the kitchen.
27:12Today, we wanted to see how you handled the pressure of receiving criticism.
27:17You all heard the truth.
27:18Now it's time to face the consequences.
27:21It's time for the cook-off.
27:23Yes, chef.
27:25Tonight's cook-off will be different than any other cook-off so far.
27:31Lee, Emily, and Jake, you'll each cast votes for the chefs you want to see in the cook-off.
27:38Oh, my God.
27:39The top two vote-getters will compete.
27:42But before we get into the voting, we have to announce today's MVC.
27:48This week's MVC is completely safe from the cook-off and from elimination.
27:57And tonight's MVC is Jake.
28:05Chef Jake, you had a superb dag dish.
28:09Being MVC feels good.
28:10I've proven that I can be a top competitor.
28:13I don't feel like I'm in the middle anymore, and I feel like my dishes are starting to stand out.
28:19Chef Jake, two words.
28:21Unbelievable.
28:25That's one word, chef.
28:27I made it, too.
28:28It's beyond unbelievable.
28:31And because it was so good, you got one extra vote.
28:35Oh.
28:37I'm definitely proud of Jake.
28:38He cooked an immaculate dish.
28:40Him having another star just gives him more power.
28:42Hopefully, he'll keep his word and not give me any stars.
28:47And now, chefs, please come up and collect your stars.
28:51Can you carry them all?
28:53I think I got it.
28:54You'll notice on the back of each star is an X.
28:58That X counts as a vote.
29:00You'll place your vote on the chef or chefs that you want to see in the cook-off.
29:06You can give all the stars to one or share them across.
29:11Chef Jake, what's going through your head right now?
29:14We have a very talented chef that just kind of missed today, and I think that's the route I'm going to go.
29:21Chef Jake, please.
29:28Three to Chef Christophe.
29:31But I'm not going to give all of them to him.
29:36And two to Chef Ronnie.
29:41It was a rare miss from Chef Chris.
29:43The lamb was rough.
29:44The piece that I got was raw in the middle.
29:47If that had happened in your restaurant, you wouldn't have served it like that.
29:51No, I would not have.
29:52I put probably one of the most inferior dishes up today, and I get what I deserve.
29:57Like, where the **** is my ego?
29:59Chef Emily.
30:07I believe the lowest dish should fight.
30:09Yes, Chef.
30:10He got into his own head.
30:11I think he can do better.
30:12I want to see him do it.
30:14Chef Lee, who will you vote for?
30:30Chef Peter.
30:31Hey.
30:33I just felt the pasta was a miss on several levels.
30:37Hurt.
30:38I feel like I let myself down.
30:40Got in my head, and I'm paying for it now.
30:43So that settles it.
30:45Chef Peter, Chef Christopher, you got the most votes.
30:50You are the ones going to the cook-off.
30:54Are you ready for this cook-off?
30:56Yes, Chef.
30:57I'm ready.
30:58This cook-off is about turning your earlier critique into redemption.
31:03The stakes are simple.
31:05If you win, you stay.
31:07If you lose, you go home.
31:12And today, your competition involves cooking the perfect egg dish.
31:17Cooking an egg sounds simple, but it's one of the toughest tests of a chef's skill.
31:23And we have high expectations.
31:27I cannot believe I said that.
31:31Okay, chefs, it's time.
31:34Let's do this.
31:3530 minutes on the clock, and the clock starts now.
31:40Yes, go, go, go.
31:41You know what you're doing.
31:42Let's go, let's go.
31:44Hell yeah, Peter.
31:45Chef Chris is very strong.
31:46He's very, very talented.
31:48Egg, boom, boom.
31:50Parmesan.
31:51I'm overwhelmed.
31:52I am intimidated.
31:54But I know I have to get out of my head.
31:56It affects the way I cook.
31:57Very rough with his eggs.
31:59Just throw them in.
32:00His eggs are going to be all broken and boiling like that.
32:04All of those better be good.
32:06Hell yeah, Peter.
32:07I'm pushing.
32:09Who loses, goes.
32:11This is life or death.
32:17All right.
32:18You got it, you got it, you got it.
32:20Let's go.
32:21Let's go.
32:23How you doing, Chef Peter?
32:24Good, how are you?
32:25Sweating, bro.
32:26Me too.
32:27Peter, what are you doing?
32:28I'm just making deviled eggs with some caviar on top.
32:30I chose deviled eggs because I'm comfortable with it,
32:33and I make like a Spanish-style deviled eggs.
32:35What's the filling?
32:36I'm doing a Dijon mustard, a little smoked paprika, chives, lemon zest.
32:41Spanish-style deviled egg is typically more smoky.
32:44It has a lot of paprika in it.
32:46It better be the best deviled egg they've ever eaten in their life.
32:49I agree.
32:50A lot of restaurants are serving deviled eggs as one of the appetizer courses.
32:55Do you like it?
32:56I never order them.
32:59You going pasta?
33:00Going pasta.
33:01All right.
33:02We don't measure right now.
33:04It's 100% audacious for me to even attempt fresh pasta in 30 minutes.
33:09It's going to be very tricky,
33:10but I'm going to be redeeming myself in this cook-off challenge.
33:13Big risk, big reward.
33:15So I'm going to do a little ring in, a ravioli, and do a duck egg in the middle.
33:19Raviolo, heard.
33:20So Chris is making pasta.
33:22Stay, stay.
33:23Earlier, Chef Peter tried to make pasta, and his dish failed.
33:28Interesting choice.
33:29So much flour.
33:31Geez.
33:32Wow.
33:33His pasta dough is going to be tough.
33:35If he nails it, it's going to be very impressive.
33:38This will do.
33:39Good night.
33:40I got 41 seconds on my eggs.
33:41You look good.
33:42You look confident.
33:43I steamed my hard-boiled eggs for about five minutes
33:47for perfectly hard-boiled eggs.
33:51Did any of them break?
33:52Yes, Chef.
33:54Not worried about, I just need a few for plating.
33:57Are you OK?
33:58I'm good.
33:59He's going to have a heart attack.
34:00If Peter loses this cook-off, I'll feel terrible.
34:03I couldn't save Peter.
34:06Peter, how we feeling?
34:07Good.
34:08Push hard.
34:09Time, please, Chefs.
34:1114, 14.
34:1214 minutes.
34:13How's the pasta look, Chef?
34:14It didn't rest long enough, but it is what it is right now.
34:18For the braviolo, you're taking a raw egg yolk
34:21and putting it into a pasta, having the pasta dough cook
34:24without completely cooking the egg yolk.
34:26So you have to roll the pasta thin enough,
34:28but it has to be dry enough to roll.
34:31There's a lot of key factors in this.
34:33How they look?
34:34Perfect.
34:35Yay.
34:36Nine minutes.
34:37Nine minutes out, y'all.
34:38Swab it.
34:40It's a little loose, but uh-oh.
34:44Uh-oh.
34:45What's the uh-oh?
34:46What happened? What happened?
34:47What happened?
34:48Too big.
34:49The duck egg, it's too big for my pasta.
34:51And the next smaller egg is quail eggs.
34:54Hope it works.
34:55He switched to egg yolk.
34:57Too small?
34:58Yeah.
34:59That's better.
35:00Maybe more salt, because those whites
35:01aren't going to have any flavor.
35:05You got it.
35:06You got it.
35:07You got it.
35:08How the f*** do you open this s***?
35:10My biggest competition here is myself.
35:12In order to stay focused, I need to leave my anger at the door
35:15and not let it get in my head.
35:17Here.
35:18These caviar tins, they are a pain in the ass to open up.
35:21Thank you, Chris.
35:22And I know I'm battling this guy, so I don't go home.
35:25But I'm a very different chef today
35:28than I was a couple years ago,
35:30a couple weeks ago, hopefully even better than yesterday.
35:33Here.
35:35Go.
35:37This is something I was expecting,
35:38especially from Chef Christopher.
35:40He was much more selfish at the very beginning.
35:44You have one minute.
35:45One minute.
35:46A lot of caviar.
35:47More caviar.
35:495, 4, 3, 2, 1.
35:54Time's up.
35:55Done.
35:56Good job, chefs.
35:57Good job, guys.
35:58Good job, brother.
36:00I don't wish that upon anyone.
36:02Are you ready with your excellent dishes for us?
36:06Chef Peter, Chef Christopher.
36:08Look how fishy.
36:10All right.
36:11Chef Christopher, what do you make?
36:12So for your egg component in this, you have egg pasta.
36:15With it, you have a raviolo.
36:16Inside the raviolo, you have quail eggs,
36:19a brown butter sauce with a little bit of fried sage,
36:22Parmesan, finished with a little bit of black truffles.
36:25Crack.
36:26Thank you, chef.
36:28Oh, so Peter, what did you make?
36:30It's a deviled egg with mayonnaise, Dijon mustard,
36:33smoked paprika, cracked black pepper,
36:35a lemon juice, and some microplane lemon zest as well.
36:38Do you often make deviled eggs?
36:39Yes.
36:40Is that one of the standard appetizers in your restaurant?
36:43Yes, it was.
36:45So Martha, you and I, I think we need to discuss.
36:48Chefs, please go back to your stations.
36:51Way to put it all out there.
36:53All right, Peter.
36:55Tip your ass off.
36:56Looking at Christopher, I think it's a very well-conceived dish.
36:59I think it was a big mistake choosing quail eggs.
37:03In my mind, he was going to be using the egg yolk of a duck
37:07or at the very least a chicken.
37:09Why?
37:10Because it's bigger.
37:11So you give enough time for the pasta to cook
37:14without the egg yolk being overcooked.
37:16It was runny yolk, though.
37:18On the contrary here, he went for a softer deviled egg.
37:23No, but they're messy and very salty.
37:26My egg yolk is like 30 seconds under.
37:29I know I can do a lot better, like way better.
37:31At least here, I'm eating egg.
37:34Here, they have a hard time finding the egg.
37:37If a deviled egg is going to take out fresh pasta,
37:39it better be a damn good deviled egg.
37:41But anything can happen.
37:43I don't want to go home.
37:53So Chef Christopher, Chef Peter.
37:55Yes, Chef.
37:56Yes, Chef.
37:57Today for Martha and I has been a very difficult decision.
38:03But unfortunately, one of you two have to go home tonight.
38:08Chef Peter, you chose deviled eggs.
38:11You went for a dish that is a classic.
38:13And the expectations are very high.
38:16I enjoyed them.
38:17I ate two of them.
38:18And I kept almost eating from Martha's plate
38:21whatever she didn't eat.
38:23The egg whites were very well done.
38:25But I watched you throw two handfuls of salt
38:29into your egg mixture.
38:30Way too much salt.
38:32Did you do lemon juice also?
38:33Yes, Chef.
38:34A lot of acidity.
38:35Yeah, too much lemon juice.
38:37Chef Christopher, when I cut through the raviolo,
38:41I didn't see enough egg yolk.
38:43Actually, I will be going with a much bigger yolk
38:47from the chicken egg.
38:49Absolutely, Chef.
38:50All that flour made the pasta a little tough.
38:52Too thick.
38:53But the brown butter, the sage, was quite tasty.
38:57And Martha, you and I, we made our decision.
39:00Yeah.
39:07And the chef going home tonight is
39:16Chef Peter.
39:24We are so sorry.
39:25Tonight is the end of the competition for you, Chef.
39:33God.
39:38Peter's elimination is heartbreaking.
39:41I know that he's not gonna take it well.
39:44I'm concerned for him.
39:45Chef Peter, you've been the youngest chef in the competition.
39:50And Chef Martha and I, we know
39:52there is more that is gonna come from your cooking.
39:56Thank you, Chef.
39:57You have a lot more to learn, but you're on your way.
40:00I wanna thank you guys for letting me be here
40:03to be able to cook and hang with these chefs.
40:05It's huge.
40:07At my age, you guys all...
40:13You guys all mean a lot to me.
40:15And thank you, guys,
40:17because you guys push my limits every day.
40:19I love you all.
40:23I love you guys.
40:24I love you a lot.
40:26Peter's missing, buddy.
40:28I love you so much.
40:30Hey, Chef Peter.
40:32Chef Martha and I, we feel we never get the hugs.
40:35Come on.
40:39Best of luck, okay?
40:42Thank you, chefs.
40:44Keep your head up.
40:45I know.
40:52It gets harder and harder every week.
40:54This one hurt.
40:55Like, for me to take him out, it was not easy.
40:58But this is a game, and I'm here to win.
41:01It's only six of you left,
41:05and let's get ready for next week.
41:07Yes, Chef.
41:12That was the hardest one yet.
41:14That was the hardest one.
41:17I'm crying.
41:19Cheers to Chef Peter.
41:20Cheers to Chef Peter.
41:29He's 23 years old.
41:30That kid has such a long career in front of him.
41:33I'm pissed at myself because I suck.
41:37I need a bag of ice, please.
41:39I just broke my hand.
41:41I'm so dumb.