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(Alton) PREVIOUSLY ON "THE NEXT IRON CHEF"...
EACH CHEF WILL CREATE AN OFFERING
THAT REFLECTS THE PERSONALITY
OF ONE OF YOUR OPPONENTS.
(Nate) CAN I HAVE HALF OF THAT?
NO, BRO, YOU CAN'T.
THAT WILL COME BACK TO BITE YOU.
CHEF FREITAG, YOU ARE THE WINNER HERE TODAY.
FOUR OF YOU HAVE TO GO TO THE SECRET INGREDIENT SHOWDOWN.
CEREAL!
(Elizabeth) OH, GOD.
(Alex) OH, MY GOD.
DEEP BREATHS, MARCEL. DEEP BREATHS.
SPIKE'S MY SUPPORT GROUP. HE'S TOTALLY GOT MY BACK.
BEHIND!
MY ROAD TO REDEMPTION IS TO GET INTO THE FINALS,
ONLY THIS TIME I'M GONNA WIN IT.
I'M NOT FEELING TUNA.
I THINK IT WOULD HAVE BEEN BETTER WITHOUT THE TUNA.
CHEF VIGNERON--IT DID LOOK LIKE AN ACCIDENT IN A TIKI BAR.
I'M SORRY, CHEF GREENSPAN,
BUT YOU WILL NOT BE THE NEXT IRON CHEF.
♪♪
Closed Captions provided by Scripps Networks, LLC.
Captions by VITAC.
WE ARE HALFWAY DOWN THE HIGHWAY OF REDEMPTION.
(Elizabeth) EVERYBODY WANTS TO WIN,
AND IT'S GONNA GET MORE AND MORE INTENSE.
WE STARTED WITH TEN. WE LOST THREE.
WE'RE ABOUT TO LOSE SOME MORE.
OH, NO.
CURIOUS.
WE WALK INTO THE KITCHEN, AND WE SEE AN ALTAR
STOCKED WITH CANNED FOODS.
THIS IS NOT GONNA BE PRETTY. MNH-MNH.
(Elizabeth) OH, MY GOD, WHAT'S GOING ON HERE?
THERE'S NO RED VEIL OVER THE INGREDIENTS.
IT'S BLATANTLY OBVIOUS THAT WE'RE DOING CANNED MEAT.
CHEFS, WE'RE AT THE HALFWAY POINT IN OUR COMPETITION.
WE'RE DOWN TO THE LUCKY SEVEN. KUDOS.
AS YOU SEE, RIGHT HERE-- A CORNUCOPIA OF CANNED FOODS.
USUALLY IF YOU GET A FISH OR A PIECE OF MEAT,
YOU KIND OF ARE STARTING WITH A BLANK SLATE,
AND YOU CAN SEASON IT THE WAY YOU WANT,
COOK IT THE WAY YOU WANT.
WHEN YOU OPEN UP A CAN, IT'S ALREADY PRESEASONED.
IT'S ALREADY COOKED. AND THAT'S YOUR STARTING POINT.
WE'VE GOT PâTé. AND YOU KNOW IT'S GONNA BE GOOD.
WE'VE GOT SPICED HAM. WE'VE GOT VIENNA SAUSAGES.
HAVE YOU BEEN IN VIENNA?
YES.
THIS ISN'T LIKE THAT.
(laughing)
UM, WE HAVE CLAMS, CORNED BEEF,
AND THEN, OF COURSE, THE FINEST SALMON KNOWN TO MAN,
BECAUSE THE GOOD STUFF ALWAYS GOES TO THE CAN.
A FEW CANS SIMPLY HAVE A QUESTION MARK.
WHAT IS IT? (laughs) WHO KNOWS?
NOW CANNED FOOD HAS TRADITIONALLY GOTTEN
KIND OF A CRUMMY RAP,
SO TODAY THE CHAIRMAN WOULD LIKE YOU TALENTED CHEFS
TO REDEEM THE REPUTATION OF CANNED FOOD
THROUGH TRANSFORMATION.
I ACTUALLY LOVE CANNED FOOD, BUT THEY CAN ALSO BE
VERY HARD TO TRANSFORM INTO OTHER FLAVORS.
CHEF FREITAG, YOU HAVE THE ADVANTAGE HERE TODAY...
YES.
SO YOU WILL SELECT YOUR CAN LAST.
THAT'S A BUM ADVANTAGE. (laughs)
YOU'LL UNDERSTAND WHY THAT IS AN ADVANTAGE MOMENTARILY.
ALL RIGHT, CHEF VIGNERON, WHAT'S IT GONNA BE?
I DON'T REALLY WANT TO WORK WITH "PâTé."
AND I DEFINITELY DON'T WANT TO WORK WITH CANNED SALMON.
I'M GONNA GO WITH THE CLAMS.
YOU WANT THE CLAMS.
YEAH, LOVE CLAMS.
YOU HAVE THE CLAMS. CATCH, CHEF.
CANNED CLAMS PROBABLY TASTE LIKE DIRTY OCEAN WATER
AND WITH ROTTEN FISH. GOOD LUCK WITH THAT ONE.
CHEF MEHTA?
MAY I PLEASE HAVE THE QUESTION MARK IN THE CENTER?
THE QUESTION MARK IN THE CENTER.
A DARING MOVE MADE BY CHEF MEHTA.
(whistling)
(Jehangir) I DIDN'T WANT SOMETHING VERY BIG,
SO I CHOSE THE PRETTY MEDIUM-SIZED CAN.
CHEF MENDELSOHN.
YES?
IF I SEE A CAN WITH A QUESTION MARK ON IT,
I'M SURE AS HELL NOT PICKING IT.
I'LL TAKE THE VIENNA SAUSAGE.
MY PERSONAL FAVORITE FROM CHILDHOOD.
CHEF GUARNASCHELLI.
I REALLY KINDA WANTED THOSE CANNED CLAMS.
AND CHEF VIGNERON SNAPPED THEM UP.
I'LL TAKE THE SPICED HAM.
PACKED FULL OF FLAVOR. AN EXCELLENT CHOICE.
(Marcel) EXCELLENT CHOICE.
CHEF FALKNER?
(chuckles) MYSTERY DOOR NUMBER--SECOND TO LAST.
THIS ONE?
YEP.
EH, I'LL JUST TAKE THE RISK.
HERE YOU GO, CHEF.
THANK YOU.
ALL RIGHT.
CHEF APPLEMAN.
ROLLING THE DICE.
I PICKED THE LAST CAN WITH THE QUESTION MARK ON IT.
HOPEFULLY IT'S, LIKE, FOIE GRAS OR TRUFFLES
OR SOMETHING LUXURIOUS, BUT CHANCES ARE IT'S NOT.
UH, THAT LEAVES YOU, CHEF FREITAG.
YOU WON THE LAST CHAIRMAN'S CHALLENGE,
SO YOU CAN SELECT ANY OF THE REMAINING CANS,
OR YOU CAN STEAL ANY OF THE CANS
SELECTED BY ONE OF YOUR COMPETITORS ALREADY.
(Amanda) AND THEN WHAT DO THEY GET?
WHATEVER'S LEFT.
(Amanda) LET THEM GO DOWN WITH WHAT THEY CHOSE,
NOT WITH WHAT I CHOSE.
I'M GONNA TAKE THE CORNED BEEF.
HERE YOU COULD HAVE TAKEN SOMEBODY'S STUFF.
YOU CAN'T BE TOO NICE. THAT'S PART OF THE GAME.
60 MINUTES IS WHAT YOU'VE GOT
TO TRANSFORM YOUR CANNED INGREDIENT
INTO A FULLY REDEEMED MOUTHWATERING MASTERPIECE.
LET THE COOKING BEGIN.
(Amanda) WATCH OUT. WATCH OUT. WATCH OUT. WATCH OUT. WATCH OUT.
I KNEW THAT WE WOULD ALL BE FIGHTING FOR THINGS.
I'M GOING OVER YOUR HEAD, GIRL.
YEP. OKAY.
SORRY.
(Spike) WHO'S GOT THE SAMBAL?
(Nate) I'M OPENING THE CAN, AND I SEE TUNA.
(sniffs)
I'M KIND OF PLEASANTLY SURPRISED.
(sighs)
SO I TRY THE TUNA,
AND IT IS COMPLETELY DRY, DEVOID OF FLAVOR.
I'M GONNA HAVE TO REALLY WORK AT THIS TO MAKE SOMETHING GREAT.
WHAT IS THIS?
(Elizabeth) I DON'T EVEN KNOW WHAT'S IN MY CAN.
WHAT HAVE I GOT HERE?
SO I PUT A CHUNK OF THE "ROAST BEEF" IN MY MOUTH...
SERIOUSLY?
AND IT'S SO DRY.
THAT MIGHT BE ONE OF THE WORST THINGS
I'VE EVER PUT IN MY MOUTH.
IT'S GONNA TAKE SOME SERIOUS TRANSFORMATION.
SO I, LIKE, CHUCK ALL THE MEAT INTO A COLANDER
AND JUST LET IT DRAIN WHILE I START TO THINK
ABOUT EVERYTHING ELSE THAT NEEDS TO HAPPEN.
WHEN I OPEN THE CAN, AND THE FIRST THING I SEE
IS CANNED CHICKEN.
(Jehangir) CHICKEN.
60 MINUTES TO TRANSFORM A CAN
INTO FINE, WORTHY FOOD?
IT'S DEFINITELY A CHALLENGE.
(Alex) TRANSFORMATION.
IT CAN MEAN ADDING OTHER FLAVORS TO THAT INGREDIENT
TO TAKE IT TO ANOTHER PLACE.
I CHOSE THE SPICED HAM 'CAUSE I THOUGHT IT WAS FUN.
I'VE NEVER HAD IT. WHY NOT JUST GO FOR BROKE TODAY?
I'M TRANSFORMING THE SPICED HAM
BY MAKING A SUGAR SNAP PEA AND HERB RAVIOLI
WITH BASIL PURéE.
I MAKE THE PASTA DOUGH,
AND THEN TO GATHER THE FILLING,
I SLICE SOME FRESH SUGAR SNAP PEAS
AND MIX IT TOGETHER WITH CRèME FRAîCHE AND HERBS.
AND I MAKE A BASIL PESTO
WITH A LITTLE BIT OF WATERCRESS IN IT
TO COAT MY RAVIOLI.
AND THEN I GO TAKE SOME SAGE THAT I THEN FRY CRISPY.
(Alex) CAN I PUT THIS HERE?
(Spike) SHE WANTED TO MOVE A COUPLE PANS AROUND,
BUT THEN I JUST MOVED THEM BACK AROUND.
IT'S ALL RIGHT. TAKE WHAT YOU WANT.
PUT MY STUFF RIGHT BACK THERE.
TAKE WHAT YOU WANT.
MY PAN'S ON THE BURNER. IT'S DOING ITS THING.
PLEASE DON'T MOVE IT.
(grunting)
SHH!
SHH? DID YOU JUST SHUSH ME, CHEF?
I DID.
CHEF...
I CAN'T REALLY KEEP UP WITH HER MOOD SWINGS.
DAMN IT.
I APPEAR TO BE A LITTLE CRAZY--
CRAZY TO BE THE NEXT IRON CHEF.
SPIKE, I LOVE YOU.
(Alton) 45 MINUTES REMAINING.
15 MINUTES OF THE CHALLENGE TIME EVAPORATED.
(Spike) MM-MM-MM-MMM.
I CHOSE VIENNA SAUSAGES BECAUSE I AM CRAZY.
I'M LITERALLY NUTS.
TRANSFORMATION IS CRUCIAL TO BEING AN IRON CHEF.
YOU HAVE TO MAKE THE ORDINARY INTO THE EXTRAORDINARY,
AND THAT'S THIS GUY.
I'M GONNA MAKE A VIETNAMESE CREPE OUT OF IT.
MY COOKING STRATEGY IS TO TRANSFORM THIS MILD FLAVOR
INTO FLAVORS THAT ARE REALLY BRIGHT AND POP.
(Marcel) SPIKE, WHAT ARE YOU MAKING?
I'M GONNA SAUTé IT
AND USE IT IN A FARCE TO STUFF THE CREPE WITH.
IT'S ALWAYS NICE TO STUFF ANYTHING INTO A CREPE,
AS LONG AS IT TASTES GREAT.
ADD SOME CHANTERELLE MUSHROOMS. ADD SOME RAMPS IN THERE.
ADD THE VIENNA SAUSAGE WITH A LITTLE BIT OF CHAM DRESSING,
WHICH IS A VIETNAMESE SAUCE.
VIETNAM?
NUOC CHAM, YEAH.
THERE'S A LITTLE THAI LADY INSIDE OF YOU...
THERE'S A LITTLE THAI LADY... (laughs)
AND SHE'S DELICIOUS.
CHEF MARCEL AND I, WE GO WAY BACK.
I MEAN, WE USED TO, LIKE, THROW FRISBEES
AND MAKE GNOCCHI TOGETHER,
LIKE WAY BACK WHEN WE WERE, LIKE, NOBODIES.
SO, LIKE, WE HAVE AN ALLIANCE HERE AT "THE NEXT IRON CHEF."
(Elizabeth) I CAN TELL THAT CHEF MARCEL
AND CHEF SPIKE ARE IN AN ALLIANCE.
(grunts)
ULTIMATELY YOU'RE COMPETING AGAINST EVERYBODY.
I WOULD PROCEED WITH CAUTION.
I'M GONNA TRANSFORM THE CANNED ROAST BEEF
BY MAKING A REALLY GOOD RED WINE SAUCE.
THAT'S SOME GOOD-LOOKING BEEF.
I'M SORRY.
I CHOP UP SOME ONIONS AND CARROTS, CELERY.
AND THEN I CHOP UP SOME LEEKS. I ADD COGNAC TO THAT
AND THEN SOME RED WINE AND SOME VEAL STOCK.
AND I'M JUST LOOKING TO LET THAT THING GO.
TO ACCOMPANY THIS ROAST BEEF I'M THINKING, LIKE,
A LOT OF ROOT VEGETABLES.
SO I CUT THEM UP, AND I PUT THEM IN LITTLE POUCHES
OF ALUMINUM FOIL AND LET 'EM JUST COOK IN THERE.
TRANSFORMATION IS WHEN SOMEBODY CAN TAKE SOMETHING
THAT PEOPLE ARE LIKE, "OH, NO, HOW AM I GONNA DEAL WITH THAT?"
AND DO SOMETHING EXTRAORDINARY WITH IT.
(Alton) WHAT ADORABLE LITTLE BLOCKS OF POTATOES YOU'VE MADE.
(Amanda) AREN'T THEY CUTE?
THE FIRST THING I NEEDED TO DO WAS TO GET MY POTATOES COOKED.
I HAD JUST ENOUGH TIME TO COOK A POTATO OF THAT SIZE.
34 MINUTES AND 26 SECONDS.
THIS OLD-SCHOOL CAN...
GETTING THE CORNED BEEF OPEN
WAS SOMETHING THAT I DIDN'T THINK
I WAS GONNA HAVE TO STRUGGLE WITH.
I THINK I TURN IT THIS WAY. NOPE.
(Alton) I THINK YOU TURN IT THE OTHER WAY. THAT'S JUST ME.
AND IT HAD A KEY AT THE BOTTOM.
AND I WAS LIKE, OH, NO.
I COULDN'T GET IT. I COULDN'T MAKE THE KEY THING WORK.
CHEF FREITAG, YOU'RE SCARING ME JUST A BIT.
I'M RUNNING OUT OF TIME.
(Amanda) AH, (bleep) IT.
I'VE NEVER FROZEN CANNED TUNA IN MY LIFE.
IT'S A RISK THAT I'M TAKING, AND I HOPE IT PAYS OFF.
IS SOMETHING ON FIRE?
IT SURE SMELLS LIKE IT.
(Amanda) BEHIND, BEHIND, BEHIND.
CHEFS, 20 MINUTES. 20 MINUTES REMAINING
TO REDEEM YOUR INGREDIENT THROUGH TRANSFORMATION.
ONLY 20 MINUTES.
(Amanda whispering) OH, MY GOD.
I'VE ALWAYS HAD A HARD TIME WITH CANS
IN "NEXT IRON CHEF" COMPETITIONS.
LIKE, THIS IS NOT TOKYO.
YOU'RE GONNA GET THIS THING OPEN.
YOU HAVE YOUR OWN CAN OPENER. YOU CAN DO THIS.
I AM IN LOVE WITH THIS OLD-SCHOOL CAN.
I MEAN, I JUST NEEDED THAT STUFF TO COME OUT OF THE CAN.
THAT CAN IS NOT GONNA GET THE BEST OF ME.
DOG FOOD-ISH.
I'M GETTING A LITTLE FREAKED OUT.
17, GUYS. 17.
THE ONLY WAY I COULD REALLY USE THAT CORNED BEEF
WAS GROUND UP INTO OTHER ELEMENTS OF THE DISH.
I COOKED THE MUSTARD GREENS IN BACON FAT
WITH CORNED BEEF
WITH THE DUCK FAT-ROASTED POTATO,
UM, MUSTARD CREAM AND MUSTARD CAVIAR
AND RYE CROUTON.
IT'S AN HOMAGE TO CORNED BEEF.
(Nate) ALTON SAYS THE CHALLENGE IS ALL ABOUT TRANSFORMATION.
IT'S KINDA WHAT WE DO AS CHEFS. WE TAKE SOMETHING
AND MAKE IT INTO SOMETHING ELSE.
I'M TRANSFORMING THE CANNED TUNA IN THREE DIFFERENT WAYS.
I'M MAKING RICOTTA GNOCCHI
WITH TUNA PUTTANESCA.
PUTTANESCA IS A TOMATO, CAPER, OLIVE,
UM, ANCHOVY, GARLIC, AND CHILI SAUCE.
IT'S A QUICK PASTA SAUCE
MADE FROM DIFFERENT CANNED INGREDIENTS.
ANOTHER VARIATION IS THE CANNED TUNA
PURéED INTO A PESTO.
AND THE LAST IS FROZEN TUNA OVER TOP.
I'M TASTING THE BASIL PESTO, AND IT'S EXTREMELY SALTY.
I'VE BEEN DINGED FOR USING TOO MUCH SALT,
AND EVERYTHING I'M USING TODAY IS SALTY.
HOPEFULLY THIS DOES NOT SEND ME HOME.
(Marcel) DOES ANYBODY HAVE A WINE KEY?
(Amanda) MARCEL, BEHIND YOU.
BAM.
15 MINUTES, CHEFS.
15 MINUTES LEFT IN THIS CHALLENGE OF TRANSFORMATION.
(Jehangir) I WILL REDEEM THE CANNED CHICKEN
BY MAKING IT STAND OUT
LIKE A LION. (growls)
I THINK TRANSFORMATION IS IMPORTANT
BECAUSE IT JUST SHOWS HOW COMPLEX YOUR THINKING CAN GO.
WITH MY CANNED CHICKEN, I'M GONNA BE MAKING
CHICKEN PAKORA WITH GREEN CURRY.
I WENT WITH CURRY BECAUSE I JUST FELT
THAT A CANNED PRODUCT WOULD WORK VERY WELL,
ESPECIALLY THE ARROWROOT, TO REMOVING A CANNED FLAVOR.
THEN I GOT MY RICE COOKING.
UNFORTUNATELY, THE RICE WAS A LITTLE BIT MUSHY.
THIS DIDN'T WORK SOMEHOW.
OOH, LOOK AT THAT.
A LITTLE CLAM CAKE.
SO I'M MAKING A CLASSIC ITALIAN DISH
OF ACQUA PAZZA WITH CLAM CAKES.
I'M ACTUALLY TAKING THE CLAM JUICE
AND TURNING IT INTO A VERY, LIKE, SIMPLE,
CLASSIC SARDINIAN ITALIAN DISH
CALLED ACQUA PAZZA,
WHICH MEANS "CRAZY WATER."
IT'S SOME BROTH THAT'S MADE FROM, LIKE, CLAMS, SAFFRON,
AND A BUNCH OF OTHER, LIKE, DELICIOUS INGREDIENTS.
WHOO.
(Alton) TRANSFORMATIONS HAPPENING ALL AROUND ME.
9 MINUTES 40 SECONDS REMAINING.
IN THE LAST TEN MINUTES, I'M BASICALLY COOKING,
LIKE, ALL OF MY VEGETABLES SO THEY'RE SUPER FRESH.
I ENDED UP JUST SAUTéING MY KALE
IN THE ACQUA PAZZA, LIKE, THE CRAZY WATER.
I'M TRANSFORMING THE CANNED CLAM BY MAKING IT DELICIOUS.
AN IRON CHEF SHOULD DEFINITELY BE ABLE TO TRANSFORM
SOMETHING THAT'S, LIKE, SUPER MUNDANE
INTO SOMETHING INCREDIBLY SPECTACULAR.
IS SOMETHING ON FIRE?
IT SURE SMELLS LIKE IT.
(Marcel) I'M JUST LIGHTING (bleep) ON FIRE.
DON'T WORRY ABOUT IT. IT'S COOL.
(Elizabeth) I WANT TO MAKE SOMETHING
TO SERVE ON THE SIDE, WHICH IS A GOUGERE,
ALMOST LIKE LITTLE BALLS OF CHEESY YORKSHIRE PUDDING
WITH TRUFFLE.
OOH, GOUGERES. NICE.
I THINK THAT'S GONNA BE REALLY A GREAT ACCOMPANIMENT
TO THIS CANNED ROAST BEEF.
(Alton) 5 MINUTES 30 SECONDS.
(Spike) I TOP IT OFF WITH SOME ACIDIC TOMATOES
TO CUT THE FATNESS
AND A LITTLE BIT OF LIME DRESSING.
SHOULD BE A PRETTY FLAVORFUL DISH.
NEEDS A LITTLE MORE SEASONING.
YEAH, THAT'S NICE.
(bleep) WATER WON'T BOIL. (sighs)
IS IT DELICIOUS?
I'M SURE IT IS.
MY IDEA WAS TO MAKE THE POTATO THE CENTER OF THE PLATE.
2 MINUTES. 120 SECONDS REMAINING, CHEFS.
IT NEEDS TO GET ON THE PLATE.
(Nate) I HAVE TO FREEZE MY TUNA.
I'VE NEVER DONE THIS BEFORE WITH LIQUID NITROGEN--
OR I'VE NEVER FROZEN CANNED TUNA IN MY LIFE.
IT'S A RISK THAT I'M TAKING, AND I HOPE IT PAYS OFF.
60 SECONDS REMAINING.
YOU MUST TRANSFORM
YOUR WONDERFUL, HIGH-QUALITY CANNED GOODS
INTO A MASTERPIECE.
(Jehangir) ALTON STARTED SAYING THE NUMBERS,
THE TEN, THE NINE, THE EIGHT.
SEVEN, SIX,
FIVE, FOUR,
THREE, TWO, ONE.
PUT IT DOWN AND WALK AWAY. THE CHALLENGE IS OVER.
THANK YOU, CHEFS. NICELY DONE.
(Marcel) NOW YOU SEE IT, NOW YOU DON'T.
IT LOOKS BEAUTIFUL. I SURPRISED MYSELF.
(Amanda) I LIKE IT,
BUT DID I TRANSFORM THIS INGREDIENT?
JUDGES, THE CHALLENGE TODAY
WAS TRANSFORMATION.
OUR BELOVED CHAIRMAN THREW A LITTLE CURVEBALL AT OUR CHEFS.
HE GAVE THEM CANNED FOODS.
FIRST UP--CHEF FALKNER,
WHO WORKED WITH CANNED ROAST BEEF.
CHEF FALKNER, COME ON IN.
(Elizabeth) HONESTLY, I DON'T WANT TO BE
IN THE SECRET INGREDIENT SHOWDOWN AGAIN.
HERE'S ANOTHER CHANCE FOR REDEMPTION.
WELL, WELCOME, EVERYBODY.
TODAY I GOT CANNED ROAST BEEF.
AND I STARTED THINKING ABOUT BEEF BOURGUIGNON.
AND SO I KIND OF WENT OFF ON A SPIN ON ALL THAT.
AND, UM, I MADE A BORDELAISE SAUCE
THAT I WANT YOU TO GO AHEAD AND POUR OVER THE WHOLE DISH.
AND I'VE MADE GOUGERE
IN THE ROAST BEEF AND YORKSHIRE PUDDING SORT OF STYLE.
YOU SOMEHOW MAGICALLY GOT THIS BEAUTIFUL,
WINE-Y, VELVETY FLAVOR BACK INTO THE CANNED BEEF.
MASTERFUL COOKING.
THANK YOU.
YOU TOOK A VERY DIFFICULT INGREDIENT
AND MADE IT PALATABLE.
I DID FEEL THAT THE GRAVY--
THE ACID NEEDED TO BE BURNED OFF A LITTLE BIT.
(Simon) I AGREE.
I THINK THE BORDELAISE MIGHT NOT HAVE BEEN NECESSARY.
HOWEVER, I THINK THE BOTTOM LINE IS, YOU KNOW,
THIS IS A DISH THAT WOULD HAVE BEEN ACCEPTABLE
IN ANY STARRED PARISIAN KITCHEN,
AND THAT'S WHAT WE'RE LOOKING FOR IN AN IRON CHEF.
YES.
(Alton) CHEF, I'M PRETTY SURE I CAN TRADE THESE
FOR CIGARETTES IN PRISON.
(laughter)
ALL RIGHT LET'S MOVE ON FOR OUR NEXT CHEF.
CHEF FALKNER, THANK YOU.
THANK YOU.
(Elizabeth) I WANT TO WIN. I WANT TO BE THE BEST,
BUT I'M ALSO JUST BEING KIND OF ON GUARD.
CHEF FREITAG, COME ON IN, PLEASE.
THIS IS MY HOMAGE TO CORNED BEEF.
I BRAISED MUSTARD GREENS WITH CORNED BEEF.
I GAVE YOU A MUSTARD CREAM AND ROASTED POTATO IN DUCK FAT
AND SOME RYE CROUTONS ON TOP.
THIS IS LIKE FIVE-STAR CAMP FOOD.
IT'S RUSTIC. IT'S LUXURIOUS. AND IT'S EXTRAVAGANT.
THANK YOU.
YOU'RE MAKING FOOD
THAT JUST MAKES ME WANT TO CARRY YOU OFF AND SAY
YOU CAN BE MY CHEF FOREVER AND EVER AND EVER.
DO YOU THINK SHE USED IT JUST AS A GARNISH,
OR DO YOU THINK SHE TRANSFORMED THE CORNED BEEF?
I THINK THERE'S AN ARGUMENT FOR SAYING
IT'S A LITTLE GARNISHY WITH THE CORNED BEEF.
IT'S A VALID ARGUMENT. IT'S ONE WE'LL HAVE TO DEBATE
WHEN WE'RE LOOKING AT WHO'S THE MOST TRANSFORMATIVE
OF THEIR INGREDIENT.
THANKS VERY MUCH FOR YOUR OFFERING, CHEF.
THANKS, JUDGES.
(Simon) THANK YOU.
I'M A LITTLE ANGRY AT MYSELF.
I DIDN'T MAKE CANNED CORNED BEEF THE CENTER OF THE PLATE.
THAT'S A HUGE NEGATIVE.
(Alton) CHEF MENDELSOHN, PLEASE COME IN.
(Spike) I TRANSFORMED THE INGREDIENT.
I THINK THIS IS AN IRON CHEF-WORTHY DISH.
VIENNA SAUSAGES-- THEY REMIND ME OF A TEXTURE
MAYBE OF, LIKE A PâTé.
SO YOU KNOW, I CHOSE TO MAKE A VIETNAMESE CREPE,
BECAUSE THROUGHOUT VIETNAM THEY STUFF THESE THINGS
WITH PâTéS OF SORTS.
I RENDERED OUT SOME FRESH SAUSAGE,
THEN I SAUTéED SOME CHANTERELLES,
SOME CRIMINI MUSHROOMS, SOME RAMPS.
AND THEN YOU HAVE A TRADITIONAL NUOC CHAM DRESSING.
IT'S VERY HOT, ISN'T IT?
YOU KNOW HOW I'M GOOD WITH SPICE?
IT'S NOT GONNA OVERPOWER YOU.
UH, IT'S GONNA BE KIND OF A LINGERING SPICE.
CHEF MENDELSOHN, THE HEAT IS VERY PRONOUNCED,
AND THE ONE THING ABOUT GREAT CHAM SAUCES
IS THEY'RE VERY BALANCED.
SURE.
LISTEN, I BRUSH MY TEETH WITH NUOC CHAM.
SIMON MAJUMDAR IS NOT GONNA TELL ME
THAT MY NUOC CHAM IS UNBALANCED.
VERY INTERESTING.
(Geoffrey) INTERESTING.
IT'S NEVER GOOD, INTERESTING.
NO, NO, NO, NO.
THE DISH AS A WHOLE WOULD HAVE WORKED BETTER
HAD YOU MADE THIS INTO AN OMELET INSTEAD OF A CREPE.
MAYBE HE'S IN THE MOOD FOR BRUNCH OR SOMETHING LIKE THAT.
YOU KNOW, THE CREPE AND THEN THE INSIDES--
TOGETHER IT JUST--IT'S MISSING JUST A BIT OF COHESION FOR ME.
OKAY.
CHEF MENDELSOHN, THANK YOU VERY MUCH.
THANK YOU VERY MUCH.
IT WAS LIKE, EH, HMM.
SO EITHER TWO CHEFS HAVE TO DO WORSE THAN ME,
OR I MIGHT BE ONE OF THE CHEFS
IN THE SECRET INGREDIENT SHOWDOWN.
JUST A TOUCH OF SHEER GENIUS, I WOULD SAY.
IF THIS WENT OUT IN ANY RESTAURANT,
IT WOULD BE SENT BACK IMMEDIATELY.
THIS IS INEDIBLE. SORRY.
JUDGES, THE CHALLENGE TODAY WAS TRANSFORMATION.
WE WILL NOW WELCOME CHEF MEHTA TO THE TABLE.
CHEF MEHTA, COME ON IN.
HELLO, SIR.
HOW DO YOU DO?
CANNED CHICKEN.
YES.
WELL, I HAVE TRANSFORMED THE CANNED CHICKEN.
I HAVE DONE PAKORA
IN A BATTER OF ARROWROOT
TO REMOVE THAT CANNED FLAVORING.
THE BASE IS CURRY AND RICE.
CHEF MEHTA, THIS IS PERFECTLY SEASONED.
THE HEAT IS BEAUTIFUL.
AND THE CHICKEN YOU MANAGED TO MAKE EXTREMELY JUICY
AND TRANSFORMATIVE.
JUST A TOUCH OF SHEER GENIUS, I WOULD SAY.
THANK YOU SO MUCH.
CHEF MEHTA, I AGREE WITH IRON CHEF ZAKARIAN.
HOWEVER, THE RICE WAS OVERCOOKED.
IT'S A VERY MINOR CRITICISM IN AN OTHERWISE SPLENDID DISH.
(Alton) SO IT DOESN'T--
IT DOESN'T RUIN THE DISH FOR YOU.
NO, ABSOLUTELY NOT.
CHEF MEHTA, THANK YOU VERY MUCH.
THANK YOU.
I FEEL THAT I WON THIS.
(Alton) CHEF VIGNERON, PLEASE COME IN.
(Marcel) I WANT TO PROVE TO THE JUDGES
THAT MY PLATING STYLE CAN BE MORE MATURE.
I CAN SHOW RESTRAINT.
YOU CAN GO AHEAD AND START, UM...
PLEASE.
I HOPE THE JUDGES SEE THE TRANSFORMATION
OF THE CANNED CLAM.
SO YOU HAVE A VERY FLAVORFUL
SORT OF, LIKE, ACQUA PAZZA BROTH,
THE CRAZY WATER, WHICH WAS MADE FROM THE CLAM JUICE.
AND THEN I MADE A "CLAM CAKE."
I ACTUALLY BLENDED THE CLAMS IN THE FOOD PROCESSOR
WITH A LITTLE BIT OF EGG, SOME OF THE ACQUA PAZZA,
AND THEN I SAUTéED THE SAUSAGE WITH OIL.
(Simon) CHEF VIGNERON, FIRST OF ALL,
I REALLY COMPLIMENT YOU ON YOUR PRESENTATION.
AND WE DID GIVE YOU A HARD TIME LAST TIME.
UNFORTUNATELY, IT'S JUST-- IT'S JUST SALTY.
IT'S ACTUALLY AMONGST THE WORST BITES I'VE HAD TODAY
AND PROBABLY IN THE WHOLE COMPETITION.
I DID HAVE THE SAME ISSUE WITH THE SALT.
THIS DISH IS SALTY,
AND THEN THERE'S SOMETHING GOING ON HERE I CAN'T QUITE IDENTIFY.
IF THIS WENT OUT IN ANY RESTAURANT,
IT WOULD BE SENT BACK IMMEDIATELY.
(Alton) CHEF VIGNERON, THANK YOU VERY MUCH.
THANK YOU, CHEFS.
THANK YOU.
MAYBE HAVE TO GET A PRIEST IN TO EXORCISE MY MOUTH.
I'VE NEVER REALLY HAD A PROBLEM WITH, LIKE, OVERSEASONING.
THIS IS INEDIBLE. SORRY.
IT'S KIND OF, UH, KIND OF A MAJOR MISTAKE.
(Alton) CHEF APPLEMAN, COME IN, PLEASE.
(Nate) I TRANSFORMED THE CANNED TUNA
IN THREE DIFFERENT WAYS,
ESPECIALLY THE SHAVED AND FROZEN TUNA.
AND I THINK IT'S PRETTY TASTY.
TUNA THREE WAYS. THIS IS A RICOTTA GNOCCHI
WITH TUNA PUTTANESCA,
A TUNA PESTO,
AND FROZEN SHAVED TUNA OVER TOP.
(Geoffrey) HMM.
CHEF APPLEMAN, MY FAVORITE PART OF THIS
IS THE SHAVED TUNA ON TOP.
I THOUGHT THAT WAS REALLY SMART, SORT OF SUBBING IN
FOR THE PARMESAN.
(Alton) DONATELLA?
I KNOW THAT LOOK.
YEAH, I HAD A REAL PROBLEM WITH THIS DISH.
YOU HAVE THE TWO SAUCES THAT DON'T GO AT ALL
BLEEDING INTO ONE ANOTHER,
BUT I THINK IT IS VERY TRANSFORMATIVE.
BUT THE RESULT WAS NOT GOOD.
(Simon) I'D AGREE.
THE PESTO WAS BAD. THERE'S A METALLIC TASTE TO IT.
THE STAR FOR ME OF THE DISH,
I AGREE WITH IRON CHEF ZAKARIAN, IS THE TUNA SHAVINGS.
ALL RIGHT, CHEF APPLEMAN, THANK YOU VERY MUCH.
THANK YOU.
REALLY, TRULY FEEL LIKE I'M IN THE BOTTOM,
AND I'M COOKING IN THE SECRET INGREDIENT SHOWDOWN
TO SAVE MYSELF FROM GOING HOME.
(Alton) CHEF GUARNASCHELLI, COME ON IN, PLEASE.
(Alex) I LIKE THE WAY MY DISH CAME OUT.
I FEEL LIKE I DID IN FACT TRANSFORM SPICED HAM.
I CHOSE SPICED HAM.
SO I MADE A RAVIOLI WITH CRISPY SPICED HAM
WITH SOME RAW SUGAR SNAP PEAS,
DEEP-FRIED SAGE, AND A GREEN BASIL SAUCE.
I COULD NOT EAT A WHOLE PLATE OF IT,
BECAUSE IT ALMOST WOULD BE TOO MUCH
LIKE I WAS EATING GRASS.
THAT MAKES ME NERVOUS.
(Simon) I THINK IT KIND OF LOOKED
LIKE YOU PUT KERMIT IN A BLENDER.
HOWEVER, TO TAKE THAT PARTICULAR CANNED INGREDIENT
AND TURN IT INTO SOMETHING THAT IS LIGHT AND FRESH--
THAT'S QUITE AN ACHIEVEMENT.
IT DID, LIKE,
TASTE BETTER THAN IT LOOKED.
I WOULD HAVE LIKED TO TASTE A BIT MORE OF THE CANNED HAM.
CHEF GUARNASCHELLI, THANK YOU VERY MUCH.
(Alex) I MADE KERMIT IN A BLENDER AND MOWED LAWN.
IT'S LEADING ME TO BELIEVE
THAT I DON'T HAVE A VERY GRASSY FUTURE.
(Nate) I'M FEELING LIKE I MIGHT BE IN THE BOTTOM.
THE JUDGES DID NOT LIKE MY TUNA PESTO.
CHEFS, WELCOME BACK.
OVERSEASONING YOUR DISH--FOR ME, THAT'S A JUVENILE MISTAKE.
I AM PREPARING FOR THE WORST.
A VERY INTERESTING CHALLENGE TODAY.
IT WASN'T ENOUGH TO MAKE A GOOD DISH.
YOU HAD TO MAKE A DISH THAT WAS TRANSFORMATIVE
FOR THAT INGREDIENT.
I'M NERVOUS. I'M NERVOUS AS HELL.
I'M GONNA START WITH CHEF FREITAG.
JUST ABOUT EVERYONE HERE SAID, "IF I COULD JUST ORDER
"ONE OF THESE DISHES TO HAVE AGAIN,
IT WOULD PROBABLY BE YOURS."
HOWEVER, YOUR CORNED BEEF WAS KIND OF FROSTING ON THE CAKE.
CHEF FALKNER, I LOVED IT.
THE NEGATIVE FOR ME--THE SAUCE WASN'T REDUCED ENOUGH,
BUT IT WAS STILL PRETTY DELICIOUS. WELL DONE.
THANK YOU.
CHEF MEHTA, YOUR CHICKEN PAKORA
WAS COHESIVE, PERFECTLY SEASONED.
YOUR RICE WAS A LITTLE OVERCOOKED,
BUT EXTREMELY WELL DONE.
THANK YOU.
THERE IS ABSOLUTELY NO QUESTION OF THE WINNER HERE.
THAT'S YOU, CHEF FALKNER.
OH, YES.
YOU WIN. BY GOSH, FROM NOW ON
WE WANT CANNED ROAST BEEF.
(laughter)
CHEF FALKNER, CONGRATULATIONS.
THE THREE OF YOU CAN HEAD ON BACK TO THE KITCHEN.
THANK YOU.
THANK YOU VERY MUCH.
(Elizabeth) IT TOOK ME THREE CHAIRMAN'S CHALLENGES
AND TWO SHOWDOWNS.
FINALLY BACK.
(Amanda) WHAT DID YOU DO TO THAT BEEF?
(Geoffrey) CHEF APPLEMAN,
THE PESTO THAT WAS MADE WITH BASIL AND TUNA--
WE DID NOT LIKE THAT AT ALL.
CHEF APPLEMAN,
BY VIRTUE OF YOUR ABSOLUTE BRILLIANCE WITH THE FROZEN TUNA,
YOU SURVIVE TO COOK ANOTHER DAY. THANK YOU VERY MUCH.
OFF TO THE KITCHEN, PLEASE.
(Nate) THIS IS TOO CLOSE FOR COMFORT.
THE NEXT CHALLENGE I AM GOING TO COOK
LIKE IT'S MY LAST CHALLENGE.
THE SHAVED TUNA SAVED ME.
(Amanda) NICE ONE. NICE SAVE.
(Alex) AT THIS POINT I'M THINKING
THINGS ARE MUCH MORE GRIM THAN I THOUGHT.
THE FASTER I CAN GET OUT OF THIS ROOM, THE HAPPIER I'LL BE.
CHEF GUARNASCHELLI, I THINK THE KINDEST COMMENT
WAS THAT IT LOOKED LIKE PURéED LAWN CLIPPINGS.
IT WAS VERY LURID AND VERY GREEN.
OVERALL, THOUGH, WE DID THINK
THAT IT WAS A LITTLE LACKING IN FLAVOR,
AND THAT WAS SURPRISING TO US, KNOWING WHAT WE KNOW ABOUT YOU.
THIS DISH COULD BE MY UNDOING.
CHEF MENDELSOHN, I THINK THERE WAS SOME FLAWS
IN TERMS OF THE CREPE.
A BETTER VEHICLE MIGHT HAVE WORKED
TO MAKE IT A MORE COHESIVE DISH.
CHEF VIGNERON, THE WORD "INEDIBLE"
WAS ACTUALLY USED BY ONE OR TWO OF US AT THE TABLE.
BECAUSE OF THE AMOUNT OF SALT IN THE DISH,
WE REALLY WEREN'T ABLE TO TELL
HOW GOOD A DISH IT COULD HAVE BEEN.
(Alton) CHEF GUARNASCHELLI,
TODAY'S DISH WAS NOT YOUR BEST DISH.
HOWEVER, THE JUDGES DID FEEL THAT YOU WERE SUCCESSFUL
WITH TRANSFORMING YOUR INGREDIENT,
AND BY THAT VIRTUE YOU SURVIVE TO COOK ANOTHER DAY.
YOU CAN HEAD ON BACK TO THE KITCHEN. THANK YOU.
(Alex) I'M SAFE. I AM NOT GONNA HAVE THIS HAPPEN TO ME AGAIN.
(Spike) LOOKING OVER AT MARCEL. MARCEL'S LOOKING OVER AT ME.
WE'RE BOTH LIKE, "WHAT THE..."
IS THIS REALLY HAPPENING RIGHT NOW?
(Alton) GENTLEMEN, UNFORTUNATELY THE JUDGES HAVE DEEMED YOU
TO BE THE LEAST SUCCESSFUL.
THAT MEANS THE SECRET INGREDIENT SHOWDOWN
WHERE YOU WILL BE ABLE TO FIGHT FOR YOUR SURVIVAL HERE.
SO IF YOU HEAD ON BACK TO THE KITCHEN,
I'LL JOIN YOU MOMENTARILY, AND WE'LL GET TO BUSINESS.
BOOM. YOUR DISH IS TOO SALTY. BOOM. YOU'RE ON THE BOTTOM.
BOOM. NOW YOU GOTTA, LIKE, BATTLE YOUR BEST FRIEND
TO, LIKE, STAY AND FIGHT FOR YOUR SURVIVAL.
I'M LIKE, WHY DID I EVEN WAKE UP TODAY?
AND TODAY'S SECRET INGREDIENT IS...
(gasps)
YES!
THAT'S PRETTY EXCITING.
WHAT ARE YOU GUYS UP TO?
(Alex) THAT IS UNPRECEDENTED.
THAT IS CRAZY.
I THINK THIS IS WHAT'S GOING TO SEND BOTH OF THEM HOME.
CHEF SPIKE AND CHEF MARCEL
ARE IN THE SECRET INGREDIENT SHOWDOWN.
THESE GUYS ARE BEST FRIENDS,
AND THEY'RE GOING HEAD TO HEAD.
(Nate) IT SEEMS THROUGHOUT THIS COMPETITION
CHEF MENDELSOHN AND CHEF VIGNERON
HAVE HAD SOME SORT OF ALLIANCE.
THERE'S NOT GONNA BE TWO NEXT IRON CHEFS.
CHEFS, THE JUDGES HAVE DETERMINED
THAT YOU WERE THE LEAST SUCCESSFUL
IN THE CHAIRMAN'S CHALLENGE OF TRANSFORMATION.
AS A RESULT, YOU ARE IN THE SECRET INGREDIENT SHOWDOWN,
WHERE REDEMPTION IS POSSIBLE.
BUT YOU'LL HAVE TO DUKE IT OUT
FOR YOUR SURVIVAL IN THIS COMPETITION.
THIS IS KIND OF LIKE
THE WORST POSSIBLE, LIKE, SCENARIO RIGHT NOW.
WE'RE AT THE BOTTOM, COOKING AGAINST EACH OTHER FOR SURVIVAL.
YOU'LL HAVE 30 MINUTES TO CREATE A TASTY OFFERING
FEATURING OUR SECRET INGREDIENT.
30 MINUTES.
TODAY'S SECRET INGREDIENT IS...
(Marcel) THAT LOOKS PRETTY BOXY.
THIS BETTER NOT BE CEREAL AGAIN.
(Spike) AT THIS POINT, I'M PREPARED FOR THE WORST.
LOBSTER!
(gasps)
YES! LOBSTER.
(Amanda) OH, WOW.
NICE. THAT'S PRETTY EXCITING.
WHEW. THANK YOU, CHAIRMAN.
(Jehangir) IT WAS WAY MORE FASCINATING
THAN WHAT WE'VE SEEN IN THE PAST.
I AM CONFIDENT YOU WILL SERVE UP DELICIOUS DISHES
THAT WILL DAZZLE OUR JUDGES.
AFTER THE JUDGES SAMPLE YOUR OFFERINGS,
THEY WILL RENDER A VERDICT, AND THEN SADLY ONE OF YOU
WILL BE EXITING THE ROAD TO REDEMPTION.
(Elizabeth) THIS IS GONNA BE COOL,
BECAUSE COOKING LOBSTER IN 30 MINUTES
IS ACTUALLY VERY CHALLENGING.
YOU HAVE 30 MINUTES.
LET THE COOKING... BEGIN.
YO, GOOD LUCK, MARCEL. I LOVE YOU, BRO!
(applause)
LOVE YOU, TOO, BRO.
YOU KNOW, THIS IS NOT A SHOWDOWN.
THIS IS A BRO-DOWN.
WHOO-HOO!
(Marcel) CHEF SPIKE-- HIS STYLE IS, LIKE,
COMFORT FOOD.
NOT SO GOOD.
LOBSTER IN THE WATER...
HE PROBABLY DOESN'T WORK WITH, LIKE, A LOT OF LOBSTER
AT, LIKE, THE BURGER SPOT OR AT THE PIZZA JOINT.
MY STYLE IS A LITTLE BIT MORE LIKE CLASSIC FRENCH.
SPIKE, WHAT ARE YOU MAKING?
(Spike) WHAT? I'M GONNA MAKE A LAKSA
WITH LOBSTER NOODLES.
(Spike) MARCEL'S PUSHED THE ENVELOPE
AS FAR AS AVANT-GARDE COOKING.
YOU KNOW, ARE YOU GONNA PUT SOME REAL FOOD ON A PLATE?
PEOPLE ARE HERE TO EAT, YOU KNOW WHAT I MEAN?
YOU KNOW, LIKE, I WANT TO COOK THE FOOD THAT MAKES PEOPLE
GO HOME AND HAVE SEX OR FALL ASLEEP.
25 MINUTES. 5 MINUTES GONE.
(Nate) STAR ANISE.
(Amanda) NICE.
FENNEL.
CORIANDER. NICE.
HIBISCUS.
LOTS OF HIBISCUS.
SO I'VE GOT MY SPICES TOASTING.
VERY IMPORTANT TO DO THAT TO BRING OUT ALL THE FLAVOR.
AND SO I'M ESSENTIALLY MAKING LIKE AN ACIDULATED SEAWATER
OR BOUILLON OR LIQUID
THAT I'M GONNA BE POACHING MY LOBSTERS IN.
JAPANESE SEAWEED.
(Nate) KOMBU.
TOASTED.
TOASTED KOMBU. IT'S THE BEST.
20 MINUTES. 20 MINUTES REMAINING.
TEN MINUTES GONE.
(Spike) TRADITIONALLY, A LAKSA--
IT'S A MALAYSIAN BROTH MADE OUT OF SEAFOOD.
WHAT IS THAT? GINGER.
OH, IT'S GINGER.
(Spike) YOU KNOW, THE KEY TO LAKSA
IS A REALLY GREAT LOBSTER STOCK,
AND IN 30 MINUTES I'VE GOT TO WORK SOME MAGIC HERE.
(Marcel) I'M MAKING LOBSTER AND MANGO
WITH AVOCADO PUDDING
AND SPICY BLACK BEAN SAUCE AND HIBISCUS GEL.
(Marcel) HOW YOU LOOKING, SPIKE?
I'M LOOKING GOOD, A LITTLE BIT IN THE WEEDS, BROTHER.
YEAH, YOU ARE LOOKING GOOD.
A LITTLE BIT IN THE WEEDS.
YOU'RE LOOKING... (singsong voice) SEXY.
FOR MY HIBISCUS GEL, IT'S VERY TRICKY.
I HAVE TO HEAT IT UP, COOL IT DOWN,
THICKEN IT, AND THEN, LIKE, EXTRACT IT AND TASTE IT,
SEASON IT.
WHOA.
HOWEVER, THAT TAKES, LIKE, 48 HOURS.
IN THIS CASE I DON'T HAVE 48 HOURS. I'VE GOT 30 MINUTES.
BUT IT'S OKAY,
BECAUSE I'VE GOT MY BUDDY LIQUID NITROGEN ON MY SIDE.
I NEED MY GOGGLES. LIKE, MARCEL, ARE YOU STILL OVER THERE, DUDE?
(Amanda) THAT IS CRAZY. THERE'S A LOT GOING ON.
A LOT GOING ON.
13 MORE MINUTES LEFT.
(Spike) SO THE PROCESS OF MAKING LOBSTER NOODLE
IS YOU WANT TO GET MEAT FROM THE TAILS
AND THEN THROW THAT IN THE MIXER WITH A COUPLE EGGS,
SOME SCALLIONS, SOME SALT AND PEPPER,
YOU KNOW, KEEPING THE PURE FLAVOR
AND THE SWEETNESS OF THE LOBSTER
AND NOT MESSING WITH IT MUCH.
TEN MINUTES REMAINING IN THE CHALLENGE, GENTLEMEN.
THIS, LIKE, SPICY BLACK BEAN SWEET THAI CHILI SAUCE
IS GONNA GO PERFECT WITH, LIKE, THE LOBSTER
AND THE MANGO AND THE AVOCADO AND THE HIBISCUS.
THERE'S, LIKE-- THERE'S A LOT GOING ON RIGHT NOW
AT MY STATION. IT'S LIKE A BOMB WENT OFF.
OKAY, SPIKE HAS HIS LOBSTER MOUSSE IN A BAG.
(Spike) SO I'VE GOT MY MIXTURE IN THE PIPING BAG,
AND I'M GONNA PIPE IT OUT IN BOILING WATER.
HUGE MOMENT OF TRUTH.
IF THIS DOES NOT WORK, I AM COMPLETELY SCREWED.
THIS IS WORKING.
YES.
FIVE MINUTES. FIVE MINUTES, GENTLEMEN.
(Amanda) GOT PLATES?
YOU GOT YOUR PLATES?
(Marcel) SPIKE, YOU ALREADY GOT PLATES OR NO?
(Spike) WHAT'S THAT, BROTHER? I DON'T HAVE A PLATE YET.
YOU WANT TO GO ON THE SAME PLATE?
YEAH.
WHAT ARE YOU DOING?
ARE THEY WORKING TOGETHER?
(Marcel) YOU KNOW, WE CAME HERE TOGETHER.
WE'RE GONNA PLATE TOGETHER.
AND SO WE MIGHT AS WELL BE JUDGED TOGETHER.
SPIKE, HOW MUCH OF THIS PLATE DO YOU NEED?
I'M JUST PUTTING A BOWL ON IT.
ALL RIGHT.
(Amanda) WHAT ARE YOU GUYS UP TO?
WHAT DO YOU GOT GOING ON THERE?
WHAT ARE THEY DOING? THEY'RE PLATING ON THE SAME PLATE.
WOW. THAT IS UNPRECEDENTED.
2:45.
ARE YOU PLATING?
(Spike) YEAH.
IT'S EITHER WE BOTH GO DOWN TOGETHER,
OR WE DON'T GO DOWN AT ALL.
I'M SO PERPLEXED RIGHT NOW.
I DON'T EVEN KNOW WHAT TO SAY.
(Nate) GOOD FOR THEM.
I THINK IT'S THE WORST DECISION THEY COULD HAVE EVER MADE.
I THINK THIS IS WHAT'S GOING TO SEND BOTH OF THEM HOME.
(Alton) AND THERE'S ONE MINUTE REMAINING.
YOU WANT TO GO ON THE SAME PLATE?
(Spike) YEAH.
I KNEW IT. I KNEW THEY WERE WORKING TOGETHER.
THESE GUYS ARE NOT ACTUALLY COMPETING AGAINST EACH OTHER.
THEY'RE COMPETING WITH EACH OTHER.
ARE YOU PLATING?
YEP.
YOU KNOW, THE SECRET INGREDIENT IS LOBSTER.
IT'S JUST LIKE LOBSTER EXTRAVAGANZA AT THIS POINT.
WHATEVER YOUR PLATING STRATEGY IS,
MIX, MINGLE, OR NOT,
IT'S GOTTA BE ON THE PLATE IN 36 SECONDS.
(Marcel) I WANT TO WIN, BUT AT THE SAME TIME,
LIKE, I DON'T WANT TO ELIMINATE MY BEST FRIEND.
(Spike) WHERE AM I GOING?
UH, ON HERE.
WHERE?
RIGHT THERE.
(Jehangir) I'M THINKING THE SECRET INGREDIENT SHOWDOWN--
YOU'RE FOR YOURSELF. IT'S A RACE.
AND ONLY ONE PERSON FINISHES.
(Alton) 20 SECONDS.
(Nate) I THINK CHEF VIGNERON AND CHEF MENDELSOHN
ARE MAKING A MOCKERY OF THIS COMPETITION.
I THINK IT'S GONNA BLOW UP IN THEIR FACE.
SIX, FIVE, FOUR,
THREE, TWO, ONE.
AND PUT IT DOWN AND WALK AWAY. THE CHALLENGE IS OVER.
WHEN I BECOME THE NEXT IRON CHEF,
NOT ONLY CAN SPIKE BE MY SOUS-CHEF,
BUT HE CAN STAND UP THERE ON THE PODIUM WITH ME LIKE THIS.
IF I'M GONNA LOSE, I WANT TO LOSE TO YOU.
I NEVER WANTED TO DO THIS.
(Elizabeth) IT'S A VERY SERIOUS COMPETITION.
I MEAN, I'M DOING IT FOR THE SECOND TIME IN A ROW,
AND I WANT TO GO ALL THE WAY. THERE'S NOT THE NEXT IRON CHEFS.
YOU DON'T WIN "NEXT IRON CHEF"
AS A PAIR.
WELL, THAT MAKES JUDGING MUCH FASTER AND EASIER.
(both laughing)
(Alex) NO IRON CHEF WOULD GO TO HIS COMPETITOR
OR HER COMPETITOR IN KITCHEN STADIUM
AND SAY, "HEY, WANT TO PLATE ALL OUR DISHES TOGETHER?"
TWO DUDES, ONE PLATE. TWO DUDES, ONE PLATE.
TWO DUDES, ONE PLATE, BRO.
(Amanda) I THINK THE JUDGES MAY TAKE THIS ACT
OF DEFIANCE
AS DISRESPECTFUL.
THESE GUYS ARE KIND OF BREAKING THE RULES.
OH, BABY.
JUDGES, ONCE AGAIN TWO CHEFS DID THEIR CULINARY BEST
WITH OUR SECRET INGREDIENT TODAY--LOBSTER.
OBVIOUSLY SOMETHING OUT OF THE ORDINARY HERE--
THE CHEFS HAVE DECIDED TO PLATE TOGETHER.
CHEFS, PLEASE COME IN.
(Marcel) SO WALKING INTO JUDGMENT,
I'M KIND OF, LIKE, IN BETWEEN A ROCK AND A HARD PLACE.
I DON'T WANT TO SEND MY BRO HOME.
(Spike) YOU KNOW, I WANT TO BE THE NEXT IRON CHEF.
I'M HERE. I'M HERE FIGHTING FOR MY LIFE.
BUT YOU KNOW, MARCEL HAPPENS TO BE ONE OF MY GREAT FRIENDS,
SO WE BOTH WANT TO BE IN THIS TOGETHER.
GREETINGS, GENTLEMEN.
GREETINGS.
GREETINGS, JUDGES.
WHO WANTS TO DESCRIBE THEIR DISH FIRST,
BECAUSE YOU CAN'T TALK AT THE SAME TIME.
YOU GO AHEAD, SIR.
NO, YOU.
OH, NO. SURE, OKAY. I'LL GO AHEAD.
SECRET INGREDIENT LOBSTER, SO I MADE A LOBSTER LAKSA.
THE BROTH IS MADE OUT OF LOBSTER HEADS.
AND THEN I MADE MY OWN LOBSTER NOODLES.
AND THEN I SHAVED LOBSTER TAIL, PUT IT AT THE BOTTOM OF THE BOWL
SO IT CAN JUST KIND OF POACH IT REALLY SLOWLY
AND NOT OVERCOOK IT.
YOU KNOW, LOBSTER THREE WAYS IN A BOWL.
I LIKE PIECES OF LOBSTER.
I THINK YOU'VE REALLY USED LOBSTER
IN A GLOBAL SORT OF FASHION, SO I THINK IT'S WELL DONE.
IRON CHEF ZAKARIAN, I LOVE YOU.
THIS IS REALLY VERY WELL BALANCED,
AND I THINK ONE OF YOUR BEST DISHES.
AND I THOUGHT YOU USED THE INGREDIENT
IN A BEAUTIFUL WAY.
IT'S A REALLY, REALLY NICE DISH.
THE BROTH IS EXACTLY AS IT SHOULD BE.
THE LOBSTER MEAT IS COOKED BEAUTIFULLY.
IT REALLY REPRESENTS WHAT FOR ME A LAKSA IS,
WHICH IS JUST REALLY NOURISHING.
SO LET'S NOT IGNORE THE OTHER FOOD ON THE PLATE,
WHICH IS YOUR OFFERING, CHEF VIGNERON. TELL US ABOUT IT.
THE DISH THAT I'VE MADE FOR YOU IS LOBSTER AND MANGO
WITH A HIBISCUS SAUCE
AND A SWEET THAI BLACK BEAN SAUCE.
I MADE, LIKE A SEAWATER WITH KOMBU,
JUST KINDA LET IT COME DOWN
AND LET IT SORT OF LIKE MARINATE AND COOK IN THERE.
DID YOU THINK ABOUT WHAT IT WOULD TASTE LIKE
AFTER WE HAD THE LAKSA?
UM...
I... (clears throat)
TYPICALLY IF YOU HAD THESE TWO DISHES IN A TASTING MENU,
YOU WOULD PROBABLY EAT, LIKE, YOU KNOW, THE COLD SALAD FIRST
AND THEN MOVE INTO IN THE HOT SOUP.
AND I KINDA REALIZED IN THAT MOMENT--
I'M LIKE, HMM, DID THE BROMANCE BACKFIRE ON US?
I DON'T KNOW.
I HAVE TO SAY, CHEF VIGNERON, I WAS UNCERTAIN.
FRUIT AND SEAFOOD DO NOT OFTEN MAKE GOOD BEDFELLOWS.
THE MANGO JUST ADDS A BEAUTIFUL NOTE TO IT.
I MEAN, I ACTUALLY THINK IT'S A VERY SUCCESSFUL DISH.
AND YOU'VE MADE IT REALLY RATHER DIFFICULT FOR ME. THANK YOU.
THANK YOU.
AND I ESPECIALLY LIKE THE BLACK BEAN SAUCE WITH THAT.
I THINK IT'S A SMART MARRIAGE. WELL DONE.
THANK YOU.
I THINK THESE ARE YOUR TWO STRONGEST SHOWINGS
FOR BOTH OF YOU. DELICIOUS.
THANK YOU.
SO, CHEFS, ARE THE JUDGES TO JUDGE YOU
TOGETHER AS A PAIR OR INDIVIDUALLY?
AS A PAIR? WELL...
YEAH, AS A PAIR WOULD BE GREAT.
SO YOU WANT TO STAY TOGETHER OR LEAVE TOGETHER?
I DIDN'T--THAT'S NOT ACTUALLY WHAT I SAID.
MAYBE CROWN TWO-- TWO IRON CHEFS TOGETHER.
YEAH. OH, THAT'S NEVER BEEN DONE BEFORE.
IT'S GONNA BE A TOUGH ONE, I THINK.
YEAH.
THEY'RE TOTALLY DIFFERENT. ONE'S HOT. ONE'S COLD.
IT'S GONNA BE A TOUGH ONE.
THANK YOU VERY MUCH, CHEFS.
(Simon) THANK YOU, CHEFS.
THANK YOU, CHEFS.
THANK YOU.
THANK YOU, JUDGES.
THEY'RE REALLY OVERLY COCKY.
REALLY GOOD JOB, DUDE.
OBVIOUSLY WE'RE IN AN UNORTHODOX SITUATION HERE.
CHEF MENDELSOHN'S DISH I THINK IS FULL OF FLAVOR.
(Simon) I REALLY LIKE THE WAY HE USED LOBSTER THREE TIMES.
CHEF VIGNERON EXCITED ME WITH THIS.
THE UNUSUAL COMBINATION OF HIBISCUS AND BLACK BEAN.
THE LOBSTER WAS THE STAR. IT WAS BEAUTIFULLY DONE
AND IN A WAY THAT WE HAVEN'T SEEN BEFORE.
I THINK THAT WE'VE SEEN THIS BEFORE.
AND ISN'T PART OF BEING AN IRON CHEF
BEING ABLE TO STAND ON YOUR OWN AND DO THE FIGHT?
THEY'RE TWO REALLY TALENTED CHEFS.
THEY DON'T NEED TO, LIKE, PLAY US,
AND I FELT WE GOT PLAYED HERE.
YOU WANT TO GO ON THE SAME PLATE?
(Spike) YEAH.
(Geoffrey) BECAUSE AN IRON CHEF--
YOUR JOB IS TO BE BETTER THAN THE OTHER PERSON,
END OF STORY.
IRON CHEF ZAKARIAN'S GOT IT ABSOLUTELY RIGHT.
THIS KIND OF SILLINESS DOESN'T SHOW
THAT KIND OF IRON CHEF BEHAVIOR TO ME.
THERE WAS THIS ARROGANCE ABOUT IT.
IF THEY WERE GONNA DO THIS, THEN SAY,
"WE'LL GO DOWN TOGETHER, OR WE'LL STAY TOGETHER."
DON'T GO HALFWAY.
WELL, MAYBE I CAN TALK TO THE CHAIRMAN ABOUT THAT.
MAYBE YOU SHOULD.
I AGREE.
ABSOLUTELY.
I'LL BE HONEST WITH YOU-- JUDGES, UM, NOT REAL HAPPY.
AN IRON CHEF IS EXPECTED TO STAND ON THEIR OWN.
ALTON, DUDE, COME ON.
ARE THEY GONNA SEND US BOTH HOME?
(Alton) CHEFS, PLEASE COME BACK IN.
(Spike) IRON CHEFS EMBRACE RISK,
AND WE TOOK A HUGE GAMBLE.
WE PUT OUR SOULS ON THE PLATE TOGETHER.
YOU CAN'T DO ANY MORE THAN THAT.
(Marcel) YOU KNOW WHAT WOULD MAKE THEIR DECISION REALLY EASY?
NOT SENDING EITHER OF US HOME.
WELCOME BACK. YOU TOOK IT UPON YOURSELVES
TO, UH, SERVE YOUR FOOD TOGETHER SIDE BY SIDE ON THE PLATE,
CERTAINLY NOT SOMETHING WE LIKE TO SEE IN KITCHEN STADIUM,
WHERE AN IRON CHEF IS EXPECTED TO STAND ON THEIR OWN.
JUDGES--NOT REAL HAPPY WITH IT.
IT CAME ACROSS AS ALMOST A SOPHOMORIC STUNT.
ALTON, DUDE, COME ON.
HAVING THE TWO DISHES RIGHT THERE SIDE BY SIDE ON A PLATE,
UM, MADE THEIR DECISION AN EASIER ONE TO MAKE.
(Marcel) I HAVE NO IDEA, LIKE, WHICH WAY THIS IS GONNA GO.
ARE THEY GONNA SEND US BOTH HOME?
(Alton) IN THE END, THE JUDGES HAVE DECIDED TO REWARD
CREATIVITY AND ORIGINALITY.
AND I'M SORRY, BUT, CHEF MENDELSOHN,
YOU WILL NOT BE THE NEXT IRON CHEF.
THANK YOU VERY MUCH.
I'M VERY HAPPY THAT I LOST TO CHEF MARCEL.
YOU KICK ***.
IF I WOULD HAVE LOST TO ONE OF THE OTHER CHEFS,
IT'S NOT THAT I HAVE LESS RESPECT FOR THEM,
I JUST WOULD HAVE BEEN A LITTLE BIT MORE
OF A DIFFICULT PILL TO SWALLOW.
(grunts)
(Alton) CHEF VIGNERON, YOUR COMRADE IS GONE.
NO ONE ON THE OTHER SIDE OF THAT WALL WISHES YOU WELL.
YOU DEFINITELY HAVE SOME TALENT,
BUT YOU'RE GONNA HAVE TO TIGHTEN UP YOUR GAME.
YOU SURVIVE TO COOK ANOTHER DAY. HEAD BACK TO THE KITCHEN.
THANK YOU.
THANK YOU. THANK YOU, JUDGES.
(Marcel) KNOWING THAT I'M THE PERSON
THAT ELIMINATED SPIKE KINDA SUCKS.
MOVING FORWARD, HE'S NOT GONNA BE THERE FOR ME.
MY MAN. OH.
I WOULD'VE SENT BOTH OF THEM HOME.
I THINK THEY DISRESPECTED OUR CRAFT
AND DISRESPECTED THE CONTEST...
IT'S TOUGH.
AND DON'T DESERVE TO BE HERE.
HEY.
WISH ME WELL.
OH, CUDDLE PUDDLE.
(Spike) MY HEAD'S UP HIGH. LIKE, I'M NOT SAD. I'M HAPPY.
I MAY NOT BE THE NEXT IRON CHEF,
BUT I'VE STILL EARNED REDEMPTION.
(Amanda) GOOD LUCK OUT THERE.
(Marcel) BYE, SPIKE.
BYE, SPIKE.
I MISS YOU ALREADY.
YOU ALL RIGHT?
I THINK I'LL-- UH, NO.
(Alex) CHEF VIGNERON LOOKS NERVOUS
WITHOUT HAVING HIS BUDDY CHEF MENDELSOHN BY HIS SIDE.
IT'S GETTING A LITTLE GRIM AROUND HERE,
A LITTLE BIT GRIM INDEED.
AND THEN THERE WERE SIX.
(Amanda whispering) THEN THERE WERE SIX.
(Amanda) NOW THAT WE'RE DOWN TO SIX,
THERE'S SOMETHING ABOUT THE TENSION OF THE COMPETITION
THAT'S EVEN HEAVIER.
BUT I STILL BELIEVE THAT CHEF GUARNASCHELLI
IS MY BIGGEST COMPETITION.
CHEF FREITAG DEFINITELY HAS A POKER FACE RIGHT NOW.
CHEF MEHTA ALSO IS DEFINITELY AT THE POKER TABLE.
(Jehangir) CHEF APPLEMAN IS THE ANIMAL OF THE LOT.
HE HAS THAT STREAK WHICH CAN COME
AND REALLY GET YOU.
(Nate) I THINK MY BIGGEST COMPETITION IS CHEF FALKNER.
SHE IS ONE OF THE MOST SKILLED AND DIVERSE CHEFS HERE.
AND HER HAVING AN ADVANTAGE-- THAT'S DANGEROUS.
(Marcel) I'M GONNA COOK STRONGER AND HARDER AND FASTER
AND TASTIER THAN I HAVE EVER BEFORE.
THIS COMPETITION IS ABOUT TO GET FIERCE.
NEXT ON "THE NEXT IRON CHEF"...
(Elizabeth) WHAT ARE WE DOING HERE?
WE ARE REVISITING ONE OF THE CHAIRMAN'S
MOST NOTORIOUS CHALLENGES, AN AUCTION.
(Nate) OH, MY GOD.
YOUR FATES HANG
ON WHAT'S COMING INTO THIS HANGAR RIGHT NOW.
THOSE TRUCKS LOOK PRETTY BAD-***.
WHAT IS THIS?
(Alton) LADIES AND GENTLEMEN, UP FOR YOUR BIDDING PLEASURE...
(Alex) WHAT?!
COW HEADS.
I CAN COOK THOSE COW HEADS IN ONE HOUR.
I CAN COOK THOSE COW HEADS IN 55 MINUTES.
(sighs)
CHEF APPLEMAN, CHEF MEHTA, DO YOUR PADDLES WORK?
THIS IS DANGEROUS.
OH, MY GOD.