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>> THIS IS "COOK YOUR *** OFF".
WHERE INCREDIBLE COOKING AND
HEALTHY FOOD FIGHT TO CO-EXIST.
>> EVERYTHING I LEARNED IN
CULINARY SCHOOL HAS JUST GONE
OUT THE WINDOW.
>> EACH WEEK, THREE CHEFS WILL
COMPETE TO HELP ONE DESPERATE
INDIVIDUAL SHAPE UP THEIR BAD
EATING HABITS.
>> I JUST NEED A LITTLE HELP, A
LITTLE PUSH.
>> THE CHEFS' MISSION IS TO
REMAKE AMERICA'S FAVORITE JUNK
FOOD.
>> GRILLED CHEESE PIZZA.
>> NACHOS.
>> FRIED CHICKEN.
>> ONE UNHEALTHY MEAL AT A TIME.
>> THE FAST FOOD, IT IS GOING TO
KILL HIM.
>> THE CHEFS WILL BE JUDGED BY A
PANEL OF EXPERTS LED BY
NUTRITIONIST KERI GLASSMAN.
>> HE HAS HYPERTENSION, HE HAS
HIGH CHOLESTEROL.
THAT IS HOW MUCH SODIUM HE
SHOULD BE GETTING IN A DAY.
>> I'M CHEF RICHARD BLAIS AND I
KNOW WHAT IT FEELS LIKE TO GET
YOUR HEALTH BACK.
I LOST 50 POUNDS BY CHANGING THE
WAY I EAT AND COOK FOOD AND
THAT'S WHAT THIS COMPETITION IS
ALL ABOUT.
$50,000 IS ON THE LINE.
>> WOW.
>> GET READY TO "COOK YOUR ***
OFF."
♪
>>> OUR CHEFS THIS WEEK, CHEF
IAN FRIEDMAN.
>> I AM EXTREMELY COMPETITIVE.
SOMETIMES TOO COMPETITIVE.
CHANGING MY DIET SAVED MY LIFE
AND NOW I'M HERE TO DO THAT FOR
SOMEONE ELSE.
ABOUT A YEAR AGO, I WENT IN FOR
A ROUTINE CHECKUP AND DID A
STRESS TEST ON THE TREADMILL.
THE DOCTOR LOOKED AT ME AND SAID
YOU JUST HAD A HEART ATTACK ON
THE TREADMILL.
EVER SINCE THEN, I HAVE
COMPLETELY CHANGED EVERYTHING
ABOUT MY DIET.
I WAS GIVEN ANOTHER CHANCE AND
I'M DEFINITELY COMPETING FOR
THAT.
>> OUR NEXT CHEF, CHEF SUE
TORRES.
>> MY LOVE WITH COOKING AND FOOD
STARTED AT A VERY YOUNG AGE.
WE HAD GARDENS, WE HAD
VEGETABLES.
YOU PREPARED IT AND IT NOURISHED
YOU.
WHAT I REALLY LOVE ABOUT FOOD IS
THE INTIMATE CONNECTION BETWEEN
THE LIFE FORCE OF FOOD, ITSELF,
AND THEN THE NOURISHMENT FOR THE
BODY.
MY SECRET WEAPON IN THE KITCHEN
IS THAT I UNDERSTAND FLAVORS AND
I WANT EACH DISH TO FEEL LIKE A
PARTY IN YOUR MOUTH.
>> AND OUR THIRD CHEF, LOUISE
NIETO.
>> MY FAMILY COMES FROM A LITTLE
TOWN IN COLOMBIA.
COLOMBIAN FOOD THERE IS A LOT OF
STARCH, BIG PIECES OF MEAT.
WITH TIME, THE METABOLISM SLOWS
DOWN AND YOU START GAINING
WEIGHT.
I WAS 25 POUNDS OVERWEIGHT.
I WAS ABLE TO LOSE THE WEIGHT
AND GET MY HEALTH BACK IN TRACK
BY SWITCHING MY DIETARY HABITS.
I KNOW WHAT IT IS LIKE TO BE
OVERWEIGHT AND IF I CAN LOSE IT,
SO CAN YOU.
>> WELCOME CHEF SUE, CHEF IAN,
CHEF LUIS.
TODAY, YOU'RE HERE FOR TRACY
FALLON.
WELCOME, TRACY.
>> THANK YOU.
>> TRACY A CELEBRITY HAIRSTYLIST
WHO HAS PUT HER HEALTH ON THE
BACK BURNER FOR HER CAREER SAND
NOW BATTLING HEALTH ISSUES.
PAY CLOSE ATTENTION TO TRACY'S
STORY BECAUSE IN ORDER TO WIN
TODAY, YOU WILL HAVE TO PROVE
THAT YOU'RE THE CHEF TO GET
TRACE SIGN THE FAST TRACK TO
HEALTH.
>> MY NAME IS TRACY FALLON AND
I'M CELEBRITY HAIRSTYLIST.
I'M ALWAYS ON THE GO.
I NEVER KNOW WHERE I'M GOING TO
BE, WHO I'M GONNA MEET OR WHAT
I'M GONNA EAT.
HAVING A HECTIC SCHEDULE MEANS
FAST FOOD, FAST FOOD, FAST FOOD.
OVER THE LAST FIVE YEARS, I WENT
FROM TAKING CARE OF MYSELF TO
TAKING CARE OF MY BUSINESS.
AND SO I'VE GAINED SOME WEIGHT.
FOR ME, IT'S REALLY NOT ABOUT
BEING A SUPER SKINNY GIRL.
REALLY, IT'S ABOUT MY HEALTH.
I WANT TO CONTINUE TO LIVE THIS
LIFE THAT I'M LIVING.
GOD GAVE IT TO ME AND I'M TRYING
TO KEEP IT.
DEFINITELY DIDN'T GIVE IT FOR ME
JUST TO WASH IT DOWN THE DRAIN.
>> ALL RIGHT, CHEFS, SO YOUR
DISHES MUST HIT THE MARK FOR OUR
ENTIRE PANEL BUT KIND OF MOST
IMPORTANTLY, FOR TRACY, 'CAUSE
SHE IS NOW A JUDGE AND PANEL
MEMBER.
ALONG WITH OUR EXPERTS,
NUTRITIONIST KERI GLASSMAN AND
CHEF CLAUDIA FLEMING.
SO, WHOEVER WINS TODAY IS GOING
TO GET A CHANCE TO WORK WITH
TRACY AND IMPLEMENT HEALTHY
EATING HABITS INTO HER HECTIC
LIFESTYLE.
THE WINNING CHEF WILL MOVE
FORWARD TO THE SEMIFINALS OF OUR
COOK YOUR *** TOURNAMENT AND ONE
STEP AWAY FROM A GRAND PRIZE OF
$50,000.
ALL RIGHT, CHEFS, WE HAVE THREE
ROUNDS, THE FIRST ROUND WE
SIMPLY CALL "SNACK ATTACK."
SNACKS KEEP A LOT OF PEOPLE
GOING WHEN THEY DON'T HAVE TIME
FOR A PROPER SIT-DOWN MEAL.
THERE'S ONE THAT REALLY
SATISFIES HER HUNGER AND
CRAVINGS.
CHEESY FRIES.
>> THAT'S MY MOST DEVILISH GO-TO
SNACK.
MOST OF THE TIME I MISS
BREAKFAST.
AROUND 10:00, I DON'T FEEL LIKE
I'M CHEATING BECAUSE IT'S KIND
OF BRUNCH.
SO CHEESE FRIES IS IT.
>> I AM FEELING YOU ON THE
CHEESE FRIES.
BUT RESIDENT NUTRITIONIST, KERI
GLASSMAN, WHY ARE THESE CHEESY
FRIES NOT THE BEST SNACK FOR
TRACY?
>> POE TATE TREES FRIED, MOST OF
THE NUTRITION GOES OUT THE
WINDOW.
AND THAT CHEESE SAUCE, IT'S
LOADED WITH SODIUM AND
CHEMICALS.
THIS SNACK IS PRETTY MUCH AN
EMPTY-CALORIE BOMB.
>> ALL RIGHT, CHEFS, SO I'M
GONNA BREAK IT DOWN.
YOU HAVE 20 MINUTES AND A PANTRY
FULL OF HEALTHY INGREDIENT
OPTIONS TO MAKE A SNACK THAT'S
GONNA RIVAL THESE CHEESY FRIES.
YOU'RE GOING TO BE JUDGED ON
TASTE, CREATIVITY AND NUTRITION.
LUCKY FOR YOU GUYS, THIS IS NOT
AN ELIMINATION ROUND.
BUT GET THIS, THE WINNER GETS A
GIGANTIC ADVANTAGE HEADING INTO
THE SECOND ROUND.
IT'S AN ADVANTAGE YOU REALLY,
REALLY WANT.
CHEFS, HOW YOU DOING?
YOU FEELING GOOD?
READY?
>> YES, READY.
>> GO "COOK YOUR *** OFF"!
>> THEY WANT ME TO CREATE
SOMETHING THAT REPLICATES THE
CHEESY FRIES.
NOT GONNA HAPPEN.
I'M GOING STRAIGHT THE HEALTHY
ROUTE, I DECIDE I'M GOING TO
MAKE A TUNA WRAP AND A SMOOTHIE.
IF I'M GOING TO SAVE THIS
PERSON'S LIFE, I NEED HER TO
UNDERSTAND THAT THERE IS NO
VERSION OF CHEESE FRIES THAT ARE
GONNA BE HEALTHY.
>> I FEEL LIKE WE ARE SEEING
TUNA SALAD AND THERE ARE A FEW
THINGS MORE MUNDANE THAN TUNA
SALAD.
>> EXACTLY.
>> WHEN THEY SAY "GO" AND WE'RE
RUNNING TO GET INGREDIENTS AND
REALLY DON'T KNOW WHAT I'M
MAKING YET.
BUT I KNOW THAT TRACY WANTS
POTATOES.
SO, I GRAB THE PURPLE POTATOES
AND YUKON GOLD POTATOES.
I CUT THEM UP.
PUT THEM IN THE WATER.
AND THE BRAIN IS STILL MOVING,
THINKING, WHAT ELSE CAN I
INCORPORATE INTO THIS THAT WILL
RECREATE CHEESE FRIES?
>> I WAS ABLE TO MAKE SIMPLE
CHANGES TO MY DIET THAT LED ME
INTO HEALTHY FOOD AND I KNOW I
CAN DO THE SAME THING FOR TRACY.
I'M MAKING A POTATO SALAD WITH
SMOKED SALMON AND CUCUMBER MINT
RAITA THERE IS A POTATO ELEMENT,
A CREAMINESS ELEMENT, EVERYTHING
SHE LOOKS FOR IN CHEESY FRIES.
>> THE KEY TO ME ABOUT THIS DISH
ISN'T THE POTATO, IT'S THE
CHEESE SAUCE.
>>> IT IS THE CHEESE SAUCE, I
DON'T REALLY LIKE POTATO SALAD,
SO, THAT'S GONNA THROW ME OFF.
>> ALL RIGHT, CHEFS, 12 MINUTES
LEFT, CHEFS.
12 MINUTES!
>> THE CLOCK'S GOING DOWN.
I'VE GOT TO THINK ABOUT WHAT I'M
GONNA DO TRACY LOVES CHEESY
FRIES, BUT IT'S JUST EMPTY
CALORIES AND IT'S NOT GONNA
SUSTAIN HER THROUGHOUT THE DAY.
SO, I WANT TO ADD VEGETABLES
ALONG WITH THE POTATOES TO CARRY
HER TO GIVE HER MORE ENERGY.
>> THAT'S COOL.
SUE IS ROASTING CORN RIGHT ON
THE BURNER THERE.
>> I LIKE CORN.
>> I CHAR OFF SOME CORN AND SOME
RED PEPPER TO GIVE A NICE, LIKE,
GRILL FLAVOR AND CRISPY AND
CRUNCHY TEXTURE.
>> THERE IS SOMETHING ABOUT CORN
THAT IS RELATABLE TO POTATOES.
>> STARCHY.
STILL STARCHY AND YOU DO NEED
SOME OF THOSE CARBOS, LONG DAYS
ON YOUR FEET THAT'S OKAY.
JUST THE WAY YOU'RE CONSUMING
THEM IN THE MORNING.
>> CHEF IAN, HOW ARE YOU?
>> I'M DOING GREAT.
>> ALL RIGHT.
SO I SAW WE HAD SOME TUNA OUT,
RIGHT?
>> I WANT TO DO A NICE WRAP FOR
HER.
>> HOW IS THIS SORT OF INSPIRED
BY THE CHEESE FRIES?
>> IT'S NOT.
I DON'T WANT TO GO THE CHEESE
FRY ROUTE IT GOT HER NOWHERE TO
BEGIN WITH.
WHY DO I WANT TO GIVE TRACY
SOMETHING EVEN CLOSE TO WHAT'S
KILLING HER?
SO, LET'S MAKE SOMETHING THAT'S
GOING TO FILL HER BUT ON A WAY
HEALTHIER BASIS.
>> IAN'S DISH DOESN'T HAVE
ANYTHING TO DO WITH THE CONCEPT
OF CHEESY FRIES.
WHICH IS GOOD FOR ME, I GUESS.
>> YOU ALL RIGHT, LUIS?
>> I COULDN'T BE BETTER.
>> WELL, THAT'S NOT GOOD FOR ME.
THE MOMENT I FOUND DOWN STAIRS
THAT KIND OF SHOCKED ME, I WAS
LIKE HOW IS THIS INSPIRED BY THE
CHEESY FRY?
AND HE SAID IT ISN'T.
WHICH I THOUGHT WAS AN
INTERESTING ANSWER FOR A
CHALLENGE TO BE INSPIRED BY THE
CHEESY FRY.
>> THAT'S BECAUSE WE ARE
SUPPOSED TO BE COOKING FOR TRACY
HERE.
>> I KIND OF --
>> SO TIME'S TICKING AWAY AND I
LOOK TO MY LEFT, AND LUIS HAS
GOT TWO DIFFERENT KINDS OF
POTATOES.
I LOOK TO MY RIGHT AND SUE'S GOT
A COUPLE DIFFERENT KINDS OF
POTATOES.
I START TO THINK TO MYSELF,
SHOULD I HAVE STUCK A LITTLE BIT
CLOSER TO BEING TRUE TO A CHEESY
FRY?
>>> TEN MINUTES LEFT, CHEFS.
ONLY TEN MINUTES.
>> WE HAVE TO COME UP WITH A
HEALTHY ALTERNATIVE TO CHEESY
FRIES.
LUIS HAS TWO DIFFERENT KINDS OF
POTATOES AND SUE HAS A COUPLE
DIFFERENT KINDS OF POTATOES.
I START TO THINK TO MYSELF,
SHOULD I HAVE STUCK A LITTLE BIT
CLOSER TO A CHEESY FRY?
>> NOW, IF I'M CRAVING CHEESE
FRIES, I'M NOT SURE I'M GONNA
REACH FOR THE TUNA SALAD.
>> RIGHT.
>> I KNOW PEOPLE MIGHT THINK
IT'S A RISKY MOVE, BUT MY TUNA
WRAP HAS ALL THE INGREED
DWLAENLTS SHE NEEDS TO SUCCEED.
>> ALL THOSE TIMES THAT I'VE
BEEN MAKING THIS DISH UP AS I
GO, I'VE GOT GARLIC, CHILIS,
CHARRED CORN, RED PEPPERS.
I STIR IT UP INTO A HASH-LIKE,
YOU KNOW, CONSISTENCY.
TRACY SAID SHE WANTS SOMETHING
CREAMY.
OPEN UP THE DAIRY REFRIGERATOR,
MONTEREY JACK CHEESE.
THAT ADDS THAT CREAMINESS TO IT.
>> CHEF SUE, THE ONLY ONE WITH
CHEESE, A LOT OF FLAVOR GOING ON
IN THAT PAN.
>> LESS THAN FOUR MINUTES, TRACY
NEEDS SOME PROTEIN SO I'M DOING
BIG CHUNKS OF SALMON ON THE
SALAD.
I WANT TO GIVE HER SOMETHING
HEALTHY, SOMETHING SHE'S GONNA
BENEFIT FROM.
>> THE POTATO PLATE LOOKS
PRETTY.
>> CHEF LUIS' PLATE IS ACTUALLY
QUITE LOVELY.
>> ONE MINUTE.
>> CHEF SUE HAS SOMETHING IN THE
SAUTE PAN STILL.
THIS IS NOW I'M WORRIED, SHE HAS
GOT TO GET IT ON THE PLATE.
>> I'M PUTTING THE FINAL TOUCHES
ON MY DISH.
I LOOK OVER AND SUE IS ALL OVER
THE PLACE.
>> TEN SECONDS, GOUT GET THAT
FOOD ON THE PLATE, CHEF.
>> JUST GO JUST GO.
COME ON, GO.
>> OH, MY GOODNESS THIS IS
CRAZY.
>> FOUR, THREE, TWO, ONE.
STOP COOKING!
>> OH, MY GOD.
>> DEFINITELY SLOPPIER THAN I
WOULD LIKE TO HAVE IT BE.
BUT I MADE, HERBS AND ALL.
>> NICE JOB.
>> EVERYTHING ABOUT MY DISH
LOOKS BETTER THAN MY
COMPETITORS.
>> CHEFS, WE ASKED TO YOU MAKE
AN INSPIRED SNACK TO REPLACE
TRACY'S CHEESY FRIES.
THE ORIGINAL WAS LOADED WITH
SATURATED FAT, SODIUM AND EMPTY
CALORIES, BUT THAT SALTY, CHEESY
BITE WAS SOMETHING TRACY REALLY
CRAVED.
LET'S SEE HOW YOUR DISHES STAND
UP AGAINST THE ORIGINAL.
FIRST UP, CHEF SUE, TELL US
ABOUT YOUR DISH.
>> WHAT I MADE IS A POTATO,
CHARRED CORN AND PERSON HASH,
FINISHED WITH A LITTLE BIT OF
JACK CHEESE.
>> SO TRACY, HOW DO YOU THINK
CHEF SUE DID?
>> FLAVOR MEANS EVERYTHING TO ME
AND YOU DEFINITELY NAIL IT HAD
ON THE FLAVOR.
I DON'T MISS THE CHEESE AND THE
CHEESY FRIES.
THE GRILLED CORN AND THE
CRUNCHINESS IS ALL OVER THIS.
>> THANK YOU.
>> I LOVE THAT YOU ADDED IN ALL
THE DIFFERENT VEGETABLES TO KEEP
HER MORE SATIATED AND FULL
THROUGH THE MORNING.
THE ONLY THING IS I WOULD HAVE
LOVED TO HAVE SEEN YOU GO THE
EXTRA MILE AND DONE SOMETHING A
LITTLE BIT MORE CREATIVE.
>> I'M JUST HAPPY THAT I GOT
EVERYTHING ON THE PLATE.
>> NEXT UP, CHEF LUIS.
>> PRESENTING YOU WITH A WARM
POTATO SALAD SERVED WITH SMOKE
SALMON AND LOW-FAT CUCUMBER
YOGURT AROUND MINT SAUCE.
>> I LIKE THE TASTE OF T I WAS A
LITTLE AFRAID WHEN I WAS
WATCHING YOU PREPARE IT, 'CAUSE
I WASN'T SURE WHERE YOU WERE
GOING WITH IT AND I ACTUALLY
REALLY LIKE THE FLAVOR AND I
LIKE THE POTATO.
>> TRACY NEEDS PROTEIN IN THE
MORNING.
SO, I WAS HAPPY THAT YOU USED
YOGURT AND SALMON TO REALLY LAY
A GOOD FOUNDATION FOR HER FOR
THE DAY TO KEEP HER SATISFIED,
BUT I WOULD HAVE LIKED TO HAVE
SEEN A LITTLE LESS POTATO IN
THERE AND A LITTLE MORE SALMON
OR ANOTHER FORM OF PROTEIN.
>> I FIND THE POTATOES TO BE A
LITTLE UNDERCOOKED AND THAT THEY
COULD USE A LITTLE MORE
SEASONING.
BUT I UNDERSTAND WHERE YOU WERE
GOING WITH THIS.
I DEFINITELY DO SEE THAT THREAD
THAT CONNECTS THIS WITH THE
CHEESY FRIES.
>> NEXT UP, CHEF IAN.
>> THIS IS JUST A SIMPLE,
MEDITERRANEAN TUNA WRAP, YOU GOT
YOUR PROTEIN IN THERE.
IT'S GOT SIX DIFFERENT KINDS OF
VEGETABLES, FRESH HERBS.
>> TRACY WHAT DO YOU THINK OF
CHEF IAN'S DISH?
>> I DO LOVE TUNA.
YES, DEFINITELY GREAT FOR ME,
BUT IT'S A LITTLE TOO MUCH.
>> CHEF CLAUDIA WHAT DO YOU
THINK ABOUT CHEF IAN'S DISH?
>> IT'S VERY TASTY, BUT IN TERMS
OF IT BEING INSPIRED --
>> I REALLY WASN'T INSPIRED BY
WHAT TRACY WAS EATING AT ALL.
>> CHEF IAN, I THINK YOU'RE
MAKING SUCH AN ABRUPT TURN OFF
THE THEME IS A LITTLE BIT
CONDESCENDING.
>> FOR ME, TO EVEN COOK
UNNATURAL OR UNHEALTHY FOOD IS
SOMETHING THAT REALLY WEIGHS
HEAVILY ON MY MIND WHEN I'M
COOKING.
ABOUT A YEAR AGO, I SUFFERED A
HEART ATTACK.
THE FOODS THAT CAN PREVENT THE
TYPES OF THINGS THAT HAPPENED TO
ME ARE UNBELIEVABLE.
SO, THAT'S WHY I CHOSE THIS
DISH.
>> THAT FRAMES IT.
THANK YOU.
BUT I THINK WE HAVE TO BE REAL
CAREFUL TO REMEMBER THAT TRACY
IS ALREADY MAKING THOSE
DECISIONS TO NOT HAVE THIS DISH.
SHE IS HAVING CHEESE FRIES AND
SHE COULD HAVE SOMETHING SIMILAR
TO THIS.
SO, I WOULD JUST LOVE TO SEE YOU
PUSH A LITTLE BIT MORE ON THE
THEME.
>> I'M FEELING A LITTLE BIT
VULNERABLE.
I THINK I'VE JUST LOST AN
OPPORTUNITY TO HAVE A CLEAR
ADVANTAGE.
>> THANK YOU TO ALL OF THE
CHEFS.
YOU GAVE US A LOT TO THINK
ABOUT.
SO IF YOU CAN JUST RETIRE TO THE
PANTRY, WE WILL CALL YOU BACK UP
IN A MOMENT.
FIRST UP, CHEF SUE.
TRACY, WHAT DO YOU THINK?
>> WITH THE CORN, SHE GAVE YOU
THE CRUNCHINESS OF THE FRENCH
FRY, NEED LITTLE KICK IN THE END
AND THAT'S WHAT I LIKE.
SHE KNOWS MY PALATE.
>> I THINK IF SHE JUST MAYBE HAD
BEEN A LITTLE BIT MORE ARTISTIC
WITH IT, THAT WOULD HAVE BEEN A
HOME RUN.
CHEF LIEU WEST GOT A LOT OF GOOD
NUTRITION IN THAT DISH.
BUT HIS POTATOES WERE
UNDERCOOKED AND UNDERSEASONED
AND HE HAD PLENTY OF TIME AT THE
END TO TWEAK HIS DISH.
>> YOU HAVE TO TAKE CRITICISM
AND YOU JUST HAVE TO LEARN TO
TAKE WHAT -- WHAT REALLY WORKS
FOR YOU AND USE IT
>> LET'S TALK ABOUT CHEF IAN.
>> I UNDERSTAND THIS IS VERY
PERSONAL FOR HIM, BUT IF
SOMEBODY CAME INTO MY OFFICE AND
SAID, THE ONE THING I CRAVE AND
I EAT EVERY DAY IS CHEESY FRIES
AND I SAID, WE ARE NOT GONNA
EVER LOOK AT THOSE AGAIN AND
YOU'RE GONNA EAT THIS, THEY
WOULD NEVER COME BACK TO MY
OFFICE.
>> AND THIS CHALLENGE, SAYS HERE
IS THE RULES OF THIS CHALLENGE,
HE JUST BYPASSED IT HE ADMITTED
IT.
>> DID NOT DO THE CHALLENGE.
>> I CAN GET A TUNA WRAP FROM
ANY DELI.
I'M ON THING TO GET THE CHEESE
FRIES.
SO INSPIRE ME.
>> I'M SITTING HERE THINKING,
OH, MY GOD, I'M GONNA LOSE THIS
BECAUSE I MAY HAVE GONE TOO
HEALTHY.
>> DO WE HAVE A VICTOR?
>> YES, WE DO
>> ALL RIGHT, LET'S BRING OUR
CHEFS BACK OUT.
>>> CHEFS, YOU BATTLED IT OUT IN
THE FIRST ROUND TO MAKE AN
INSPIRED SNACK THAT COULD
REPLACE ONE OF TRACY'S
FAVORITES, CHEESY FRIES.
WE CONSIDERED TASTE, CREATIVITY
AND NUTRITION.
AND ONE CHEF'S SNACK ROSE TO THE
TOP.
CHEF SUE, YOU'RE THE WINNER OF
THE FIRST ROUND.
>> YES!
>> YOU NAILED IT.
I'M VERY INTO SPICES.
I GOT THE CRUNCHINESS AND I GOT
THE POTATO IN IT.
>> THANK YOU.
OH, THAT'S FANTASTIC.
>> YOU CAN FIND CHEF SUE'S
WINNING RECIPE ON UPWAVE.COM.
CHEF SUE, AS THE WINNER OF THE
SNACK ATTACK ROUND, YOU GET AN
AUTOMATIC ADVANTAGE HEADING INTO
THE SECOND ROUND AND I WILL TELL
YOU ABOUT THAT IN A MOMENT.
BUT FIRST, LET'S GET TO ROUND
TWO, WHERE SOMEBODY WILL BE
GOING HOME.
THIS ROUND IS OUR "MEAL
MAKEOVER."
TRACY, WHAT'S ONE DISH A REGULAR
PART OF YOUR DIET AS IT EXISTS
TODAY?
>> WHAT STATE I'M IN WHAT
COUNTRY I'M IN I DON'T
IT ANYWHERE ON THIS PLANET, A
CHEESEBURGER.
I'M GOING TO FIND A CHEESEBURG
CHEESEBURGER, NO MATTER WHERE
I'M AT.
>> I SEE THEBURGER IS COVERED IN
KETCHUP, I KNOW WITH TRACY WE
HAVE A LOT OF WORK TO DO
>> KERI WHY IS THE CHEESEBURG ON
THE GO NOT NECESSARILY GREAT
GO-TO ITEM?
>> ASIDE FROM THE OBVIOUS, THE
FAT, THE SODIUM, THE CALORIES,
THAT BUTTER IS FILLED WITH SO
MANY DIFFERENT FILLERS AND
ARTIFICIAL INGREDIENTS.
TRACY REALLY NEEDS TO SHIFT HER
DIET TO A PLANT-BASED DIET, TO
HELP HER FIGHT DISEASE, LOSE
WEIGHT AND UP THAT ENERGY, BIG
TIME.
>> CHEF SUE, SINCE YOU WON THE
SNACK ATTACK ROUND, YOU'RE GOING
TO GET THE OPPORTUNITY TO PICK
ONE OF THREE HEALTHY, BUT VERY
CHALLENGING INGREDIENT HE IS
THAT YOUR COMPETITORS MUST USE
IN THEIR DISH.
>> SNEAKY.
I LIKE IT.
>> WE ARE GIVING HER THREE
INGREDIENTS TO CHOOSE FROM,
SEAWEED, AL LOW AND CHI YETTY.
>> I'M SUPER HAPPY AND EXCITED
THAT I WON THE ADVANTAGE.
THIS IS GONNA SORT OF THROW IN A
CURVE BALL TO THE TWO COMPETING
CHEFS.
>> CHEF SUE WHAT DO YOUR LUCKY
COMPETITORS GET TO WORK WITH
TODAY?
>> TODAY YOU HAVE ALOE.
>> ALOE COMES FROM A SPIKY
CACTUS-LIKE PLANT IT HAS A
BITTER TASTE AND BECAUSE OF THAT
IT IS A TRICKY INGREDIENTS TO
GET RIGHT.
CHEF IAN, CHEF LUIS, TOUGH
INCORPORATE ALOE INTO YOUR
VERSION OF THIS DISH.
CHEF SUE, YOU DO NOT.
YOU READY?
GO "COOK YOUR *** OFF"!
>> I'M JUST THINKING, OKAY,
FOCUS ON WHAT YOU HAVE TO DO AND
DEFINITELY MANAGE YOUR TIME
BETTER.
I I WANT TO SHOWCASE VEGETABLES
SO I'M THINKING BLACK BEANBURGER
WITH A PORTABELLA MUSHROOM AS
THE BUN.
IT'S PRETTY BOLD NOVEMBER TO NOT
GIVE HER MEAT BUT I'M WILLING TO
TAKE THAT RISK.
>> I'M NOT REALLY A BURGER GUY
ANYMORE BUT I KNOW I DIDN'T
REALLY NAIL IT WITH THE TUNA
WRAP, SO, NOW I GOT TO HIT THIS
ONE OUT OF THE PARK.
THAT SHOULD BE GOOD.
SO MY PLAN IS CREATE A TUNA
BURGER WITH SOME PINEAPPLE, RED
ONION, TOMATO, PICKLES.
>> CHEF IAN HAS BUSTED OUT THE
MEAT GRINDER, HE IS GRIPPING UP
SOME AHAD I TUNA, A TUNA BURGER
WORKING.
>> I LOVE TUNA.
I WANT TO SEE WHAT HE IS GOING
TO DO WITH IT NOW.
>> I'M COMPLETELY DIALED INTO
WHAT TRACY WANTS.
>> CHEF IAN, YOU CAN TELL HE IS
KIND OF CHARGED UP FROM THE
FIRST ROUND GOT HIM A LITTLE BIT
AND HE'S COME BACK PRETTY
STRONG.
>> I'M MAKING A CACTUS-STYLE
STUFFED PITA WITH GRILLED
CHICKEN AND LOW-FAT HOLLANDAISE
SAUCE.
>> CHEF LUIS HAS SOME CHICKEN
***, I DON'T KNOW IF HE IS
GOING TO GRIND THAT UP.
>> UNFORTUNATELY, IAN GRABS THE
MEAT GRINDER, NOW I'M STUCK WITH
THE FOOD PROCESSOR.
>> I'M BURGER PURIST, DO A RIFF
OFF OF A BURGER, IT HAS GOT TO
BE GROUND.
>> I TOTALLY AGREE WITH YOU.
>> THE PROCESSOR OVERWORKED MY
CHICKEN BUT I HAVE NO CHOICE.
>> I'M FEELING PRETTY GOOD ABOUT
WHAT I'M DOING.
WAY TONIGHT GET EVERIES A
SPENLGT OF MY DISH TO RESEMBLE
THE CHEESEBURGER THAT WE WERE
TRYING TO EMULATE.
THROW A LITTLE TOAST ON THESE
BAD BOYS.
SO I LEAVE THE WHITE SEEDED BUN
IN THE EQUATION.
BUT NOW, WHAT AM I GONNA DO WITH
THE ALOE?
ALOE TASTES TERRIBLE.
MY THINKING IS I NEED TO DILUTE
THE ALOE.
>> THERE'S THE ALOE.
WOW.
CHECK THIS OUT.
THE FLESH IS SOMEWHAT BITTER SO
THAT'S SOMETHING THAT THEY ARE
GOING TO HAVE TO OVERCOME.
>> I'M GOING TO REDUCE THE
ALOE --
>> YES, HE PUT THE ALOE IN THE
WATER.
>> THEN BRUSH THE ALOE SIMPLE
SYRUP ONTO THE VEGETABLES.
>> CHEFS, 15 MINUTES LEFT.
>> IT'S REALLY IMPORTANT FOR ME
TO TEACH PEOPLE THAT YOU CAN
MAKE FOOD HEALTHY AND
INTERESTING FOR SUSTAINABLE GOOD
ENERGY THROUGHOUT THE DAY.
I'M HOPING THAT TRACY WILL BE
CONVERTED TO BLACK BEAN BURGERS
IN SUBSTITUTION FOR MEAT.
AND I WANTED TO ENCRUST THE
BLACK BEAN WITH SOME BLUE CORN
TORTILLAS TO TRY TO GET A LITTLE
BIT OF A CHAR ON THE OUTER
TEXTURE.
THE BLUE TORTILLAS, I HAVE THEM
TESTING IN THE OVEN AND THEY
JUST WEREN'T CRUNCHING UP SO I
PULLED IT OUT OF THE OVEN AND
PUT IT ON THE ACTUAL STOVE TO
GET THEM NICE AND CRISPY AND
CRUNCHY.
>> ECONOMIC-BREAST CAN BE BLAND,
SO I WANT TO MAKE SURE THAT I
KEEP IN MIND NOT TO UNDERSEASON
BECAUSE THAT WAS ONE OF THE
COMMENTS ON THE FIRST ROUND.
SO I'M GOING TO ADD A LITTLE
MORE SEASONING, MAKE MY FLAVORS
A LITTLE MORE INTENSE.
SIX MINUTES.
>> I WANT THE EXECUTION OF THE
DISH TO BE, LIKE, REALLY CLEAN,
SIMPLE AND HEALTHY.
I'M GONNA HIT THE GRILLED
VEGETABLES WITH SOME CHIPOTLE
AND GRILL THEM.
>> THERE'S SOMETHING ON FIRE
OVER THERE.
>> SOMETHING IS.
SOMETHING, RIGHT.
>> HER TORTILLAS ARE ON FIRE.
OH, MY GOD.
>> OH, NO.
>> THEY'RE DONE.
>> SOMEONE'S GONNA HAVE TO PUT
THE FIRE OUT DOWN THERE.
>>> THIS ROUND, WE HAVE TO
REPLICATE A CHEESEBURGER.
>> THERE'S SOMETHING ON FIRE
OVER THERE
>> SOMETHING IS.
SOMETHING RIGHT.
>> TORTILLAS ARE ON FIRE.
>> FIRE.
>> I'M RUNNING TO THE BACK --
SOMETHING'S BURNING OVER THERE,
HARD CORE.
I LOOK OVER AND SEE SUE'S
TORTILLA WAS JUST ON FIRE.
FIRE!
SUE'S BASICALLY A HOT MESS.
>> OH, YEAH, MY TORTILLAS,
THAT'S RIGHT.
THIS IS JUST THE SETBACK THAT I
DON'T REALLY NEED RIGHT NOW.
>> SOME BURGERS.
>> ALL RIGHT, CHEFS, ONLY TWO
MINUTES LEFT, CHEFS, TWO MINUTES
ONLY.
>> I KNOW HOW DIFFICULT IT IS TO
GIVE UP GREASY FOODS, BECAUSE
THEY ARE DELICIOUS.
I CAN HELP BRING SOMETHING
SIMILAR BUT A LOT HEALTHIER.
>> 90 SECONDS TO GO THEBURGERS
ARE JUST GOING IN THE PAN.
>> A MINUTE AND A HALF.
>> HOW IS SHE GONNA DO THIS?
THINK SHE IS GONNA GET IT DONE?
>> SHE HAS GOT TO MOVE FASTER.
>> 30 SENDS LEFT, CHEFS, ONLY 30
SECONDS.
>> HOLD THE PICKLES, HOLD THE
LETTUCE.
>> PUSH ALL THE WAY TO THE END.
>> HEARING THE COUNTDOWN OF THE
TIME GOING THROUGH MY HEAD
THINKING, OH, MY GOODNESS, THE
GRILLED VEGETABLES GOT GET ON
THE PLATE.
THE BURGERS ARE STILL COOKING.
>> CHEFS, TEN SECONDS LEFT.
GET EVERYTHING YOU CAN ON THE
PLATE, CHEFS.
FIVE, FOUR, THREE, TWO, ONE.
STOP COOKING.
NO MORE.
STOP.
HANDS UP.
>> TIME IS CALLED.
I GET ONE OF THESE BLACK BEAN
BURGERS ON THE PLATE, THREE
PLATES ARE JUST MY GRILLED
VEGETABLES.
THIS IS NOT GONNA DO.
>> CHEFS, YOU HAD THE DIFFICULT
TASK OF MAKING OVER A FAST FOOD
FAVORITE, THE CHEESEBURGER.
THE ORIGINAL WAS LOADED WITH
SATURATED FAT AND ARTIFICIAL
INGREDIENTS.
LET'S SEE IF YOUR HEALTHY
VERSIONS SATISFY TRACE IS HE
IS'S BURGER CRAVING.
WE WILL START WITH YOU, CHEF
IAN.
WHAT DO YOU HAVE?
>> I MADE A GROUND TUNABURG WE
ARE PINEAPPLE BRUSHED WITH A
SIMPLE SYRUP WITH ALOE.
THIS ROUND, I'M HOPING TO REALLY
TRY AND REDEEM MYSELF, BECAUSE I
REALLY FEEL LIKE I CAN HELP
TRACY.
>> RIGHT.
SO TRACE SWHARKS DO YOU THINK OF
CHEF IAN'S RENDITION?
>> I TASTE EVERY LITTLE SPICE
THAT YOU HAD IN THERE AND IT
TASTES REALLY GOOD.
THIS IS SOMETHING THAT I WOULD
DEFINITELY INCORPORATE INTO MY
FOOD PLAN.
>> THANK YOU.
>> I KNOW THAT YOU'RE GONNA KILL
ME FOR THIS BUT YOU KEPT IT WITH
THE BASIC BUN SO I DON'T FEEL
LIKE YOU WERE TAKING ME
COMPLETELY OUT OF MY COMFORT
ZONE.
I DEFINITELY LIKE THIS.
>> TRACY LIKED MY TUNA BURGER,
I'M GAINING HER TRUST.
I'M EXTREMELY HAPPY.
>> ALL RIGHT.
SO, KERI, WHAT DO YOU THINK?
>> I LIKE THAT YOU SHOWED TRACY
IT DOESN'T HAVE TO BE A RED MEAT
BURGER BUT I CAN'T LET YOU OFF
THE HOOK FOR THE WHITE BUN.
I KNOW YOU LIKE IT, TRACY, BUT
THIS IS REFINED SUGAR, SHE IS AT
RISK FOR CARDIOVASCULAR DISEASE
AND IT IS A HEALTHY COOKING
COMPETITION SHOW I WOULD HAVE
LOVED TO SEE YOU GO THE EXTRA
MILE AND CREATE SOMETHING
CREATIVE WITH THE BUN.
>> THANK YOU, CHEF LUIS?
>> THIS TIME A KOFTA CHICKEN
PITA AND SERVED WITH BABY
SPINACH, ALFALFA SPROUTS AND
TOMATOES AND FINISHED ABOUT IT
WITH LOW-FAT SPICY HOLLANDAISE.
>> FROM A NUTRITIONIST'S
PERSPECTIVE WHAT DO YOU THINK?
>> I APPRECIATE THE FACT YOU USE
ALL WHITE POOH MEAT AND JUST
GROUND IT UP.
I THINK THAT WAS A REALLY GREAT
REPRESENTATION FOR TRACE I DO SI
TO SEE YOU CAN USE ALL WHITE
MEAT IN A BURGER LIKE THAT.
>> THE IDEA OF IT IS GREAT, BUT
IT'S COMING OFF AS DRY AND THEN
SALTY, IT'S NOT GIVING ME THAT
JUST INSTANT GRATIFICATION THAT
I'M LOOKING FOR WHEN I'M HAVING
EVEN A SUBSTITUTE FOR A BURGER.
>> I ALSO FIND IT REALLY SALTY.
AND IT'S OVERCOOKED SO IT'S
HARD.
IT JUST DOESN'T HAVE THAT
LUSCIOUSNESS THAT YOU WANT WHEN
YOU BITE INTO A BURGER.
>> THANK YOU, CHEF LUIS.
CHEF SUE, PLEASE TELL US ABOUT
YOUR DISH.
>> I'M JUST HOPING THAT TRACY IS
GENEROUS ENOUGH TO SHARE WITH
THE REST OF THE JUDGES.
>> THE BLACK BEAN, IF YOU DON'T
MIND SHARING, SUBSTITUTES AS THE
BURGER.
THE PORTABELLA MUSHROOM IS THE
SUBSTITUTE TO THE BUN.
>> TRACY WAS KIND ENOUGH TO
SHARE.
WHAT DO YOU THINK ABOUT THE
DISH?
>> VEGETARIANS AND VEGANS HAVE
LOWER BMIs, THEY HAVE REDUCED
RISK FOR CANCER AND HEART
DISEASE.
I ALSO LINING THAT YOU TOOK THE
RISK AND USED THE PORTABELLA
MUSHROOM INSTEAD OF A BUN.
>> THANK YOU.
>> I LOVE BLACK BEANS.
IT JUST FEELS LIKE IT'S MISSING
ONE OTHER STEP.
>> CHEF, YOU WON ROUND ONE, LOVE
IT HAD, THOUGHT IT WAS A GREAT
DISH THIS ONE IS TOUGH TO
EVALUATE, A COUPLE VEGETABLES ON
A PLATE THAT TASTE WELL ENOUGH,
BUT OBVIOUSLY, YOU JUST MISSED
PUTTING A FEW THINGS ON THE
PLATE.
>> YEAH, UNFORTUNATELY.
MY DISH WASN'T EXECUTED
PROPERLY.
I WOULD BE COMPLETELY LUCKY TO
GO ON TO THE THIRD ROUND.
>> ALL RIGHT, CHEF ALSO, YOU
HAVE GIVEN THE JUDGES AND THE
PANEL A LOT TO THINK ABOUT.
SO WE ARE GONNA GET TO
DELIBERATING.
UNFORTUNATELY, AT THE END OF
THIS ROUND, SOMEONE DOES HAVE TO
GO HOME.
SO YOU CAN HEAD ON DOWN TO THE
PANTRY AND WE WILL CALL YOU BACK
UP IN A LITTLE BIT.
WE HAVE SOME SORTING OUT TO DO
FOR SURE.
>> MM-HMM.
>> SO THIS WILL BE INTERESTING.
>> CHEF IAN, YOU KNOW EXMAKES US
REAL PEDESTRIAN TUNA WRAP IN THE
FIRST ROUND, COMES BACK AND
THEN, YOU KNOW, BLOWS US OUT OF
THE WATER WITH THE FEEDBACK THAT
WE GAVE HIM FROM ROUND ONE WITH
THIS AWESOME TUNA BURGER.
>> THAT WAS A GREAT BABY STEP.
HE TOOK ME OUT OF MY COMFORT
ZONE WITHOUT TAKING ME OUT OF MY
COMFORT ZONE.
>> ROUND ONE, SUE KNOCKS OUT OF
THE PARK.
SECOND ROUND, SHE DOESN'T GET
ANY FOOD ON THE PLATE.
>> IS A TOUGH ONE.
I DIDN'T FINISH MY DISH.
SHOULD YOU GET TO GO ON TO THE
NEXT ROUND?
>> IT DIDN'T SEEM LIKE SHE WAS
AS COHESIVE WITH WHAT WAS GOING
ON FOR HER.
>> RIGHT.
>> WHAT GAVE YOU THAT
IMPRESSION?
WHEN SHE WAS STOMPING ON
TORTILLAS THAT WERE ON FIRE?
>> CHEF SUE THOUGH, SHE HAD
GREAT IDEAS, WONDERFUL NUTRITION
AND HER FOOD TASTED GOOD.
>> I WILL SAY THIS, SHE GOT TO
PLAY THE EVERYTHING, THE SAW THE
BURGER, THE PORTABELLA,
EVERYTHING, I WOULD HAVE LOVED
IT.
>> WHAT DO WE THINK OF CHEF
LUIS' DISH?
>> IT HAD THE MAKINGS OF
SOMETHING WONDERFULLY DELICIOUS
AND NUTRITIOUS.
BUT FIRST BITE, I WAS LIKE THIS
IS JUST -- THIS IS OFF.
THIS IS NOT RIGHT.
>> NEEDED A GALLON OF WATER JUST
TO CLEAR IT OUT YOUR SYSTEM.
>> IT WAS FRANKLY INEDIBLE, I
THOUGHT.
>> I'M AFRAID I AM AGOG GO HOME
BECAUSE MYBURGER IS A LITTLE DRY
BUT IF SUE GOT TO STAY AND I GOT
CUT, I WOULD FEEL DISAPPOINTED
BECAUSE I COMPLETED THE TASK AND
SHE DIDN'T.
>> I THINK WE HAVE A DECISION,
RIGHT?
>> YEAH.
>> ALL RIGHT, LET'S BRING OUR
CHEFS BACK OUT.
>>> CHEFS, YOU HAD THE DIFFICULT
TASK OF MAKING OVER A FAST FOOD
FAVORITE, THE CHEESEBURGER.
WE ASKED YOU FOR A LIGHTER,
FITTER, HEALTHIER VERSION OF
THIS AMERICAN STAPLE.
UNFORTUNATELY, WE HAVE TO SAY
GOOD-BYE TO ONE OF YOU.
>> I DEFINITELY THINK I'M IN
DANGER OF GOING HOME.
I WASN'T ABLE TO FINISH PLATING.
GONNA GO HOME.
THAT'S JUST THE WAY IT GOES.
>> CHEF IAN, YOU'RE STAYING IN
THE COMPETITION AND I'LL COOK
ANOTHER ROUND.
>> THANK YOU.
>> CHEF SUE, YOU'RE ALSO STAYING
IN THE COMPETITION.
UNFORTUNATELY, CHEF LUIS, THAT
MEANS YOUR TIME HERE IS OVER.
>> THE CONCEPTS OF YOUR DISHES
WAS THERE, BUT MY BIGGEST ISSUE
YOU WAS THE FLAVORING.
>> I TRULY WISH THE BEST TO YOU.
>> THANK YOU, CHEF.
>> THIS IS NOT THE END FOR ME.
I WILL CONTINUE TO PURSUE
HEALTHY COOKING.
I WILL CONTINUE TO INFLUENCE
PEOPLE AND IF IT'S NOT THIS
TIME, THERE WILL BE A NEXT.
>> CHEF SUE, CHEF IAN,
CONGRATULATIONS.
YOU WILL BE FIGHTING IT OUT IN
THE FINAL AND MOST INTENSE
ROUNDS TODAY.
OUR IDEAL MEAL ROUND.
SO TRACY, YOU ARE A CELEBRITY
HAIRSTYLIST, YOUR HOURS ARE LIKE
24 HOURS AROUND THE CLOCK.
WHAT IS THE MEAL YOU STRUGGLE
WITH THE MOST?
>> DINNER IS MY BIGGEST ISSUE.
I AM ON MY FEET ALL DAY.
ALL I'M THINKING ABOUT
SATISFYING THAT HUNGER
THROUGHOUT THE DAY.
>> SO, CHEFS, YOU'RE GOING TO
HAVE JUST 30 MINUTES TO CREATE
THE IDEAL DINNER FOR TRACY
THAT'S GOING TO REALLY EXCITE
HER AROUND GET HER THROUGH HER
HARD DAYS.
YOU'RE ALSO GOING TO HAVE TWO
SPECIAL INGREDIENTS THAT YOU
MUST INCLUDE IN THIS MEAL.
TOFU AND SUNCHOKES.
ALSO CALLED JERUSALEM ART
CHOKES.
ARE THESE INGREDIENTS YOU'RE
FAMILIAR WITH?
>> VERY MUCH SO
>> CHEF SUE?
>> NOT SO MUCH.
SUNCHOKES, LOVE THEM.
TOFU, I WOULD TOSS IT BY THE
WAYSIDE.
>> SO KERI, TELL US ABOUT A
LITTLE BIT WHY THESE ARE GREAT
INGREDIENT.
>> TRYING TO GIVE TRACY MORE
PLANT-BASED MEAL PLAN.
THE TOFU IS GREAT PLANT-BASED
PLAN.
AND THE SUN CHOKES ARE MY A
FIBER WHICH HELPS CONTROL YOUR
BLOOD SUGAR LEVEL, SOMETHING
DIFFERENT THAN GOING FOR YOUR
TRADITIONAL POTATO.
>> INGREETEDS YOU'RE FAMILIAR
WITH?
>> I'M VERY PARTICULARLY HOW MY
TOFU IS COOKED.
IT WILL BE A CHALLENGE.
>> ALL RIGHT, CHEFS, YOU READY?
>> READY.
GO "COOK YOUR *** OFF"!
>> IT IS CRITICAL THIS IS
PERFECT.
I SCREWED UP IN THE SECOND ROUND
AND REALLY GOT TO MAKE IT UP IN
THE THIRD.
I'M THINKING CHILI AND LIME
ZEST-SEARED SCALLOP AND HEAVY
HEARTY SALAD WITH SLICED UP
SUNCHOKE, I'M HOPING THE SALAD
WILL SATISFY HER AROUND SHE
DOESN'T THINK, HEY, I'M HUNGRY.
WHAT AM I MISSING HERE?
>> YOU CONTROL WHAT YOU EAT.
AND YOU DON'T REALLY REALIZE
THAT UNTIL SOMETIMES SOMETHING
UNFORTUNATE HAPPENS, LIKE MY
HEART ATTACK.
SO, I'M TRYING TO THINK WHAT CAN
I DO THAT'S GONNA BE HEALTHY AND
STILL BE SATISFYING TO TRACY?
I'M MAKING A PAN-SEARED TOFU
WITH ROASTED BRUSSEL SPOUTS AND
CRISP SUNCHOKES.
TO GO WITH THE TOFU, I DECIDE TO
MAKE A POBLANO CHILI CORN SAUCE,
I ADD TRUFFLE OIL, BEAUTIFUL
AROMA AND GOES REALLY WELL WITH
THE CORN.
THEN I ADD POBLANO CHILI JUST TO
GIVE IT SOME SPICE.
I GET THAT CORN EMULSIFIED AND
SO NOW, I'VE GOT A REALLY,
REALLY NICE SAUCE.
>> HE IS WORKING AT A FEROCIOUS
PACE.
>> I'M THINKING THE TOFU WOULD
BE GREAT AS A CROUTON.
I THINK IT ADDS A NICE TEXTURE
AND FLAVOR.
I USED CHILIS, TAMARIND, SOME
SCALLIONS AND JUST WANTED THE
TOFU TO MARINATE.
AND THEN JUST PAN SEAR THE TOFU
ON ALL SIDES AND THEN PUT IT IN
MY BACK STATION.
>> TOFU WILL BE SEASONED,
BEHIND, BEHIND.
TRACY'S REALLY PARTICULAR ABOUT
HER TOFU.
WHEN YOU SEASON TOFU, TOUGH
SEASON IT VERY WELL BECAUSE IT
ABSORBS ALL THE SALT AND ALL THE
SEASONINGS.
>> SO HE'S SCORING THAT WHOLE
BLOCK OF TOFU ALMOST LIKE STEAK.
THAT'S AN INTERESTING APPROACH.
>> I'M GONNA PAN SEAR THIS TOFU,
SO IT'S REALLY CHRISPY ON THE
OUTSIDE AND YOU JUICY ON THE
INSIDE.
>> TEN MINUTES, CHEFS.
TEN MINUTES LEFT.
>> TO GO WITH THE TOFU, I'M
GOING GOING TO COOK THE
JERUSALEM ARTICHOKE LIKE A
POTATO.
GET THEM IN THE PAN NICE AND
HOT, SCALDING HOT AND GET A
REALLY NICE CARAMELIZATION ON
THEM AND BRING THE FLAVOR OUT.
ARTICHOKES DONE.
I NEED TO MAKE SURE THAT ALL THE
INGREDIENTS ARE HEARTY ENOUGH
AND RECOGNIZABLE SO THAT SHE
WOULD ENJOY IT.
BEHIND.
BEHIND!
>> YEP.
>> I'M HERE TO HELP TRACY.
BEHIND.
BEHIND AGAIN.
AND ONCE I HAVE MY MINDSET ON
SOMETHING, I DON'T STOP UNTIL I
GET T BEHIND AGAIN.
HOT STUFF.
BEHIND, BEHIND.
SO I'M TRYING TO
'SUE OUT OF HER ELEMENT.
>> SO I TALK TO MYSELF, HUM A
TUNE, JUST TRY AND SEE IF I CAN
MAKE ANY SLICE, SUBTLE
DISTRACTION.
>> I'M JUST KEEPING TO MYSELF
BUT COOKING WITH DEAN IS KIND OF
CHALLENGING.
>> FIVE MINUTES.
FIVE MINUTES.
FIVE MINUTES.
>> CHEF SUE IS JUST STARTING TO
DEAL WITH HER SCALLOP.
>> I HAVE MY PAN HOT.
IT'S BEEN READY TO GO.
I'M JUST GOING TO TAKE SOME LIME
ZEST AND CHILI POWDER AND
DRIZZLE THAT ON THE SCALLOPS.
THE TOFU IS READY TO GO.
>> OH, MY GOD.
>> I'M NOT GOING TO GET STUCK
GETTING THE SCALLOPS ON THE
PLATE.
>> HERE WE GO.
FIVE, FOUR, THREE, TWO, ONE,
STOP COOKING.
HANDS UP.
STOP.
>> THIS IS CRAZY.
>> TOFU.
THERE'S NO TOFU ON MY PLATE.
THIS ISN'T HAPPENING.
>>> IN OUR FINAL ROUND, CHEF
SUE, CHEF IAN, YOU FACED OFF TO
SEE WHO COULD DELIVER A
DELICIOUS DINNER.
CHEF I'M AN, PLEASE TELL THE
PANEL WHAT YOU PREPARED?
>> A PAN-SEARED TOFU WITH
TRUFFLE CORN SAUCE AND QUICK
SEARED ARTICHOKES.
>> YOUR THOUGHTS ON CHEF IAN'S
DISH?
>> RESTAURANT QUALITY
PRESENTATION.
I LOVE THE TREATMENT OF THE
TOFU.
I THINK THE SUNCHOKES WERE
FANTASTIC BUT THE TRUFFLE OIL IS
VERY OVERWHELMING.
YOU DEFINITELY KNOW WHAT YOU'RE
DOING WITH THE MELODIES AND
FLAVORING BUT YOU'RE GOING TO
GIVE ME PREDOMINANT TOFU, GIVE
ME BIGGER VEGETABLE CUTS SO I
FEEL LIKE I'M EATING A HEARTY
DISH.
I CLEARLY AM NOT EATING ENOUGH.
>> I THINK THE PROTEIN WAS THE
RIGHT PORTION FOR SOMEBODY NEW
TO INCORPORATING VEGETARIAN
MEALS BUT I THINK YOU COULD HAVE
DONE A LOT MORE NUTRIENTS AND
FILLED HER UP.
>> NEXT UP, CHEF SUE?
>> I HAVE SCALLOPS CRUSTED WITH
A LITTLE BIT OF LIME ZEST AND AN
AVOCADO-DRESSED ARUGULO SALAD.
>> I'M A SALAD GIRL, LUNCH,
DINNER, ANY TIME, BREAKFAST.
SO I THINK INCORPORATING THE
GREENS INTO THE MEAL WAS
FANTASTIC TO SHOW HER THAT YOU
SHOULD BE HAVING GREENS AT
DINNER.
ALSO, I REALLY LOVE THAT YOU
USED THE AVOCADO IN THE
DRESSING.
THAT'S A GREAT WAY TO SHOW THAT
SHE CAN HAVE A RANCH DRESSING
THAT CAN MAKE A CREAMY DRESSING
USING AVOCADO.
>> I'M HERE TO HEAR YOUR
THOUGHTS ON CHEF SUE'S SALAD.
>> I LOVE THE SCALLOPS.
I LOVE THE WAY IT'S SEASONED AND
THE WAY IT IS COOKED.
I THINK YOU DEFINITELY
UNDERSTAND MY PALETTE BUT IT'S
NOT HEARTY ENOUGH FOR ME.
>> IT'S REALLY UNFORTUNATE THAT
THE TOFU DID NOT MAKE IT TO THE
PLATE BECAUSE I THINK IT WOULD
BE MUCH MORE SATISFYING TO HER.
>> CHEF, YOU'VE GIVEN THE JUDGES
A LOT TO THINK ABOUT.
WE'LL CALL YOU BACK WHEN WE'VE
MADE OUR DECISION.
>> THANK YOU.
>> THANK YOU.
>> SO, LAST ROUND.
WHAT DO YOU THINK?
>> IAN'S DISH, I THINK IT LOOKED
BEAUTIFUL AND I THINK HE JUST
WENT A LITTLE BIT TOO FINE
DINING.
HE HAD THE SCARE OF HIS LIFE AND
IS COMMITTED TO THE CAUSE.
AS MUCH AS THAT GUY IS WALKING
IN THAT KITCHEN, A LITTLE
COCKY, A LITTLE ROUGH AROUND
THE EDGES --
>> I SAW GLIMPSES OF TEDDY BEAR.
>> WHAT DO YOU THINK ABOUT CHEF
SUE?
>> SHE UNDERSTANDS MY PALETTE ON
THE MARK.
BUT SHE'S NOT A FINISHER.
>> BUT BEST DISH OF THE WHOLE
DAY PERHAPS HER FIRST DISH?
>> YES.
THE LAST TWO CHALLENGES, HER
DISHES WERE NOT COMPLETE.
>> I JUST FEEL LIKE THERE'S BEEN
MISSTEPS THROUGHOUT THE DAY.
>> I WANT TO STAY SO BADLY NOW.
IF I GOT CUT, I'D BE TERRIBLY
DISAPPOINTED IN MYSELF AND, YOU
KNOW, I WOULD FEEL BAD.
>> CHEFS, YOU'VE GIVEN US THREE
REALLY INTERESTING ROUNDS OF
COMPETITION BUT ONLY ONE PERSON
CAN WIN THE OPPORTUNITY TO COME
BACK IN OUR SEMIFINALS AND
POSSIBLY WIN $50,000.
CHEF SUE, YOU WILL NOT MOVE ON
IN OUR COMPETITION.
>> THANK YOU SO MUCH FOR THE
OPPORTUNITY AND BEST OF LUCK.
>> THANK YOU.
>> I'M DISAPPOINTED.
SHE STARTED ON SUCH A HIGH NOTE
AND THEN TO JUST CRASH AND BURN,
IT STINKS.
BUT IT IS A COMPETITION.
TODAY WASN'T MY DAY.
LIFE MOVES ON.
>> CHEF IAN, CONGRATULATIONS,
YOU'VE EARNED A SHOT TO MOVE ON
TO OUR SEMIFINALS WITH AN
OPPORTUNITY TO WIN $50,000.
WE LOOK FORWARD TO YOU BEING
ABLE TO COOK YOUR *** OFF AGAIN.
>> I WAS LIKE SO RELIEVED.
I WANTED TO JUMP OUT OF MY SKIN.
>> ONE OF OUR CONCERNS IS THAT
YOU'RE A LITTLE INTENSE.
>> I AM.
>> IT'S ALL GAME FACE.
YOU'RE A TEDDY BEAR IN THERE, I
KNOW IT.
>> I'M VERY HAPPY.
WE'RE GOING TO HAVE A GOD TIME.
COME ON, LET'S HUG IT OUT.
>> CONGRATULATIONS.
I'M EXCITED.
I'M EXCITED.