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(Alton) PREVIOUSLY ON "THE NEXT IRON CHEF,"
AN ELITE GROUP OF AMERICA'S MOST TALENTED CHEFS ARE BACK.
BEGIN!
IT'S ALL ABOUT REDEMPTION.
THIS IS, IN FACT, A TEST OF RESOURCEFULNESS.
WE HAVE AN INGREDIENT THAT DID US WRONG IN THE PAST.
(Eric) THEY GAVE ME BUGS.
CHEF GUARNASCHELLI, YOU WIN.
CHEF GREENSPAN, YOU REDEEMED NOT ONLY YOURSELF,
BUT YOU REDEEMED GRASSHOPPERS.
CHEF MENDELSOHN, CHEF LOVE,
THE TWO OF YOU ARE GOING TO BE COOKING
IN THE SECRET INGREDIENT SHOWDOWN.
TODAY'S SECRET INGREDIENT IS PINEAPPLE.
(Elizabeth) COME ON, SPIKE.
(Amanda) TIM, YOU GOT THIS.
IT'S GUTSY.
CHEF LOVE, I'M SORRY, BUT YOU WON'T BE THE NEXT IRON CHEF.
CHEF MENDELSOHN, IT'S GOOD TO MOVE TO A ROUND TWO.
IT IS FABULOUS TO MOVE TO ROUND TWO.
♪♪
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.
MY ROAD TO REDEMPTION IS TO NOT ONLY DO AS WELL
AS I DID LAST TIME IN "NEXT IRON CHEF,"
BUT TO CLIMB TO THE VERY TOP. I WANT TO WIN.
(Jehangir) THE STAKES ARE HIGHER TO A GREATER EXTENT,
BECAUSE IT'S THE SECOND TIME OVER.
THE COMPETITION IS MORE FIERCE.
(Marcel) I TOTALLY WANT THIS.
I FEEL LIKE I'VE BEEN PREPARING, LIKE, MY ENTIRE LIFE
FOR THE COMPETITION, AND I THINK THAT
NOW'S THE TIME FOR ME TO TAKE IT.
(Nate) I GET EXCITED WHEN WE WALK INTO THE DINER,
BECAUSE THAT'S THE KIND OF FOOD I LOVE TO EAT.
(Elizabeth) I WONDER IF WE'RE COOKING WITH THAT STUFF,
OR IF WE'RE GONNA DO VERSIONS OF THAT. I HAVE NO IDEA.
SOMETHING TELLS ME IT'S NOT AS STRAIGHTFORWARD AS IT SEEMS.
AND THEN THERE WERE NINE.
WELCOME TO THE NICKEL DINER IN DOWNTOWN LOS ANGELES,
AN EATERY THAT HAS GAINED A CERTAIN REPUTATION
FOR ELEVATING THE CLASSICS.
IN A PREVIOUS SEASON, THE CHAIRMAN SUMMONED
HIS COMPETITORS TO A DINER WHERE HE CHALLENGED THEM
TO UPGRADE CLASSIC AMERICAN COMFORT FOOD--
COFFEE, DOUGHNUTS.
BEGIN.
FIVE, FOUR, THREE...
CAN I CLOSE THIS? NO.
HE WAS TESTING THEIR ABILITY TO BE INNOVATIVE,
AND THAT IS THE CHAIRMAN'S CHALLENGE TODAY--INNOVATION.
(Marcel) INNOVATING IS, LIKE, REINVENTING DISHES.
INNOVATION, THAT'S NOT WHAT I DO. I'M A PURIST.
TODAY'S CHALLENGE IN INNOVATION
IS NOT ABOUT AMERICAN CLASSICS AT ALL.
THIS TIME, THE CHAIRMAN WANTS YOU TO GO GLOBAL.
AND, OF COURSE, THERE'S A TWIST.
(Amanda) I WAS JUST THINKING OF
MY DOUGHNUT-CRUSTED STEAK. WHAT AM I GONNA DO NOW?
CHEF GUARNASCHELLI, COME ON UP.
OH, NO. I HONESTLY HAVE NO IDEA WHAT'S GONNA GO DOWN HERE TODAY.
YOU WON LAST WEEK'S CHAIRMAN'S CHALLENGE.
YOU ARE GOING TO DIVIDE THE REMAINING NINE CHEFS
INTO GROUPS OF THREE.
ALL RIGHT, SO THREE WILL CREATE INNOVATIVE FALAFELS,
THREE WILL TAKE TACOS.
THREE WILL MAKE INNOVATIVE BàNH Mí SANDWICHES.
KEEP IN MIND YOU'RE ALSO CHOOSING
WHAT YOU WILL BE COOKING
AND WHO YOU WILL BE COOKING AGAINST,
BECAUSE BACK IN THE KITCHEN,
EACH GROUP WILL BE COOKING HEAD-TO-HEAD,
SO WHAT THAT MEANS IS ULTIMATELY THREE CHEFS
WILL BE IN THE SECRET INGREDIENT SHOWDOWN.
(Eric) OH, MY GOD. (sighs)
(Marcel) INSTEAD OF HAVING TWO CHEFS
WONDERING IF THEY'RE GONNA GO HOME, YOU'RE GONNA HAVE
THREE CHEFS WONDERING IF THEY'RE GONNA GO HOME.
IT'S KIND OF A LOT OF PRESSURE.
(Nate) I THINK THE ADVANTAGE THAT CHEF GUARNASCHELLI HAS
IS A DANGEROUS ONE.
THIS IS REALLY HARD.
(Alex) THAT COULD BE TO MY BENEFIT,
BUT IT CAN ALSO VERY EASY BE MY UNDOING.
I'M SCANNING THESE FACES AND I'M TRYING TO PROCESS
WHO HAS A BACKGROUND IN WHAT CUISINE
AND WHERE I CAN DISTRIBUTE
TWO PEOPLE THAT ARE NOT FAMILIAR WITH THEM.
CHEF APPLEMAN, I'M THINKING, DON'T GIVE THAT DUDE A TACO,
'CAUSE HE WORKS WITH MEXICAN FOOD PRETTY MUCH ALL THE TIME.
FOR GROUP BàNH Mí, I CHOOSE CHEF APPLEMAN.
IT'S GONNA BE REALLY HARD TO MAKE SOMETHING BETTER THAN THAT.
CHEF FALKNER.
(Alex) CHEF FALKNER IS A FEROCIOUS COMPETITOR.
SO I WANT TO GIVE TO HER A REALLY TOUGH THING--
THE BàNH Mí.
AND CHEF GREENSPAN.
(Eric) I'M IN THE BàNH Mí GROUP OF DEATH.
I MEAN, I GOT FALKNER AND APPLEMAN.
THEY'RE BOTH SERIOUS COMPETITION.
FOR GROUP FALAFEL, I CHOOSE CHEF VIGNERON...
I'VE ONLY MADE FALAFEL A COUPLE TIMES,
SO I'M NOT ACTUALLY THAT FAMILIAR WITH IT.
AND CHEF FREITAG...
IT'S VEGETARIAN,
AND CHEF FREITAG IS A FUNDAMENTALLY SAVORY CHEF.
AND CHEF MEHTA.
(Alex) I FEEL LIKE HE'S NOT A FALAFEL GUY.
I HAVE NEVER MADE A FALAFEL.
I THINK HER PLAN WAS TO PAIR UP THE PEOPLE
THAT SHE FEELS, UH, ARE MOST COMPETITIVE WITH EACH OTHER.
AND FOR GROUP TACO, CHEF MENDELSOHN,
CHEF ESTES, AND ME.
I REALLY WANT TO WIN THIS THING. TACO IT IS.
(Spike) IT WAS A BAD PICK PICKING ME TO BE ON HER TEAM,
BECAUSE SINCE MY SHOWDOWN, I'M IN THE ZONE RIGHT NOW.
(Duskie) I THINK CHEF GUARNASCHELLI THINKS
THAT CHEF SPIKE AND I ARE THE WEAKEST CHEFS.
I THINK SHE'S UNDERESTIMATING ME.
THE DIE IS CAST. EXCELLENT. I'LL SEE YOU BACK IN THE KITCHEN.
(Alton) GET.
(Alex) THERE'S NO WAY YOU'RE NOT GONNA STEP ON TOES
AND *** PEOPLE OFF WHEN YOU ASSIGN EVERYBODY THEIR HOMEWORK.
♪♪
CHEFS, WELCOME BACK TO THE KITCHEN.
YOU'LL HAVE 60 MINUTES TO CREATE AN INNOVATIVE INTERPRETATION
OF YOUR ASSIGNED GLOBAL CLASSIC--
A TACO, FALAFEL, AND BàNH Mí SANDWICH.
INNOVATION, ONE HOUR--
LET THE COOKING BEGIN.
I'M FEELING PRETTY EXCITED. IT'S MY FIRST TIME IN THIS KITCHEN,
AND WE'RE RUNNING AROUND LIKE CRAZY.
WE'RE IN GROUPS.
WE'RE MAKING A BàNH Mí OR WE'RE MAKING A TACO
OR WE'RE MAKING A FALAFEL,
SO WE'RE ALL FIGHTING FOR THE SAME THING.
NO, I DIDN'T MEAN TO TAKE IT FROM YOU.
GET AWAY! DON'T TAKE MY STUFF.
WHO'S GOT ALL THE CHICKEN LIVER?
I DO.
LEVEL WITH ME-- ARE YOU USING IT ALL?
NOPE.
HE WANTS TO BEAT YOU FAIR AND SQUARE.
HE'S LIKE, OH, I'LL HELP YOU ALL THE WAY,
SO WHEN I BEAT YOU, YOU GOT NOTHING TO CRY ABOUT.
HOW ABOUT A PINT?
FIVE MINUTES GONE.
DAMN IT.
(Alton) ALL RIGHT, DON'T FORGET--EACH GROUP IS COOKING
HEAD-TO-HEAD-TO-HEAD, AND THREE CHEFS WILL GO
TO THE SECRET INGREDIENT SHOWDOWN.
CHEF APPLEMAN, CHEF FALKNER, CHEF GREENSPAN,
I CANNOT WAIT TO SEE HOW YOU INNOVATE BàNH Mí.
IT'S DIFFICULT TO TAKE A BàNH Mí
AND ELEVATE IT, BECAUSE IT'S ALREADY A FUSION.
AT ITS BEST, IT'S A FRENCH DISH,
BUT IT'S ALSO A TRADITIONAL VIETNAMESE SANDWICH.
LIVER, COLD CUTS, SOME CILANTRO, CHILIES,
PICKLED CARROTS, AND DAIKON--
IT'S A PERFECT SANDWICH.
THE TRADITIONAL SOUP FOUND IN VIETNAM IS CALLED PHO.
WHEN I GO TO VIETNAMESE RESTAURANTS,
I EAT THEM TOGETHER, SO I JUST THOUGHT THIS WOULD BE A GOOD WAY
TO SLAM 'EM TOGETHER AND MAKE AN INNOVATION.
I'M MAKING BàNH Mí PHO.
MAKING VIETNAMESE MEATBALLS.
FOR MY PHO BROTH, I'M USING PORK BELLY, SHORT RIBS,
AND I'M GONNA PRESSURE-COOK IT.
I ABSOLUTELY WANT TO WIN THIS COMPETITION.
I DON'T WANT TO GO HOME, AND SO IT'S VERY IMPORTANT
FOR ME TO FOCUS ON REDEEMING MYSELF AND WINNING,
AND TO KNOW THAT I'M GONNA DO SOMETHING COMPLETELY DIFFERENT
THAN CHEF FALKNER AND CHEF GREENSPAN.
STILL LOOKING FOR CILANTRO IF ANYBODY HAS IT.
SOME TACO PERSON HAS IT. I DON'T HAVE IT.
HOW CAN I MAKE A BàNH Mí SANDWICH
INTO SOMETHING COMPLETELY DIFFERENT?
I DON'T THINK THAT ANYBODY'S EVER PROBABLY MADE
A BàNH Mí PASTA BEFORE,
AND TO ME, THE PASTA WAS A GREAT VEHICLE
AS THE BAGUETTE WOULD BE IN A SANDWICH,
SO I'M MAKING A BàNH Mí RAVIOLI
WITH CHICKEN LIVER FILLING
AND A BUNCH OF DIFFERENT PORK ON TOP, LIKE A LITTLE PORK SUGO
OR A SAUCE, AND A CILANTRO-BASIL PESTO.
IT'S ACTUALLY REALLY HARD TO DO IT IN AN HOUR'S TIME,
BUT I'M A RISK TAKER.
THIS TIME, I WILL NOT LOSE.
I KNOW THAT CHEF APPLEMAN IS HIGHLY COMPETITIVE...
WELL, THAT SUCKS, DOESN'T IT.
AND THEN I KNOW THAT CHEF GREENSPAN LOVES
MAKING SANDWICHES IN GENERAL, SO I THINK THAT COULD HELP
AND ALSO HURT HIM.
EVERYBODY'S THEIR OWN WORST ENEMY RIGHT NOW.
CHEFS, THERE ARE 45 MINUTES REMAINING
IN THIS CHALLENGE OF INNOVATION.
(Eric) I LOVE ME BàNH Mí SANDWICHES.
THIS IS SO MUCH BETTER THAN GRASSHOPPERS.
IF YOU CAN'T BE INNOVATIVE, YOU CAN'T BE AN IRON CHEF.
I'M MAKING A, UH, A BàNH Mí PANZANELLA.
YOU ARE?
A PANZANELLA IS AN ITALIAN BREAD SALAD.
BECAUSE I BELIEVE THAT ONCE YOU EAT IT ALL TOGETHER,
IT WOULD GIVE ME THE EXACT SAME EFFECT
THAT EATING A SANDWICH WOULD HAVE.
A KEY TO A BàNH Mí IS A LOT OF DIFFERENT KINDS OF PORK
IN DIFFERENT WAYS,
SO I WANTED TO MAKE A CURED CORK KIND OF CEVICHE,
BUT TO GET A THIN ENOUGH SLICE, I HAD TO FREEZE IT.
WATCH YOUR BACK.
I'VE NEVER USED NITROGEN BEFORE.
NITROGEN COMING THROUGH.
IT FROZE THE PORK IN, LIKE, FIVE MINUTES.
ON TO THE MEAT SLICE, AND THEN I CURED IN, LIKE, CITRUS JUICE.
SO I WAS MOVING PRETTY FAST.
THIS IS A WAR, AND I NEED TO GET THIS STUFF DONE.
I'M NOT GONNA LOSE.
THIS TIME, I WILL BE THE NEXT IRON CHEF.
CAN YOU NOT DO THAT?
YOU CAN'T CRY OVER THINGS LIKE THAT.
I WOULD MARRY YOU ON THE FIRST DATE WITH THIS DISH.
I ACTUALLY THOUGHT YOUR PLATE WAS A BIT OF A MESS.
I SCREWED UP.
CHEFS, MAKE IT DELICIOUS, GLOBAL, AND INNOVATIVE.
GUYS, YOU'VE GOT 35 MINUTES.
(speaking indistinctly)
BECAUSE THERE'S GONNA BE THREE CHEFS GOING INTO THE BOTTOM
INSTEAD OF JUST TWO,
IT MAKES THE STAKES EVEN HIGHER.
CHEF FREITAG, CHEF MEHTA, AND MYSELF
ALL GET FALAFELS.
FALAFEL IS, LIKE, BASED ON THE GARBANZO BEAN.
THERE'S A REALLY NICE, LIKE, CRISPY, CRUNCHY EXTERIOR.
I'M ADDING IN MY OWN SECRET MEDITERRANEAN SPICE BLEND.
IT'S DELICIOUS.
I WANTED TO SHOWCASE BASICALLY EVERY COMPONENT
THAT YOU WOULD NORMALLY FIND INSIDE OF A FALAFEL,
BUT JUST IN A DIFFERENT TEXTURE AND A DIFFERENT FORM
THAN YOU WOULD NORMALLY HAVE IT.
AERATED TZATZIKI, BLACK SESAME TAHINI,
CUCUMBER SALAD, PITA BREAD,
CHICKPEA FRESH INSIDE THE SALAD WITH CUCUMBERS.
ALSO A CRISPY FRIED CHICKPEA,
AND THEN LASTLY I ACTUALLY ADDED
SOME OF THE PRESSURE-COOKED GARBANZO BEANS
IN THE BLACK SESAME TAHINI.
SIR, ARE YOU GOING WITH THIS, OR CAN I GO?
UM, YEAH, I AM ACTUALLY GONNA GO WITH IT.
MY INNOVATION IS A FALAFEL DISH IN A VERY ASIAN STYLE.
I JUST WANTED TO FOCUS ON MY BACKGROUND.
I'M INDIAN AND I'M PERSIAN, SO IT'S THE PERSIAN ASPECT
GOING INTO MY ASIAN ASPECT,
AND SO I'M MAKING A FALAFEL RICE PAPER WRAP
WITH A TAHINI VINAIGRETTE
USING THE YOGURT SAUCE AND A CHILI OIL.
I ALSO USED FRESH CHICKPEA.
IN A FOOD PROCESSOR, THE CHICKPEAS GRIND UP
A LITTLE TOO MUCH VERSUS A MEAT GRINDER.
WHAT THE (bleep) MAN? DO YOU KEEP ON TURNING MY BURNER DOWN?
CAN YOU NOT DO THAT?
SORRY.
(Marcel) I CAN'T HAVE SOMEBODY
CHANGING THE TEMPERATURE ON MY FOOD. THAT'S NOT PLAYING FAIR.
YOU CAN'T CRY OVER THINGS LIKE THAT.
YOU DEAL WITH IT AND GO ON.
I THINK MARCEL WAS HAVING A LITTLE TROUBLE WITH CHEF MEHTA.
I THINK CHEF MEHTA WAS ALREADY STARTING TO PLAY DIRTY.
NO ONE SHOULD TRY THAT WITH ME. I'M NOT AS NICE AS MARCEL.
(Jehangir) WHO'S GOT THE BAKING SODA?
TIME, PLEASE?
(Alton) 20 MINUTES REMAINING, CHEFS.
(Amanda) CHEF GUARNASCHELLI DID GIVE ME AN ADVANTAGE
BY PUTTING ME IN FALAFEL, WHETHER SHE KNOWS IT OR NOT,
'CAUSE I LOVE FALAFEL, AND I COOK WITH A LOT OF MEDITERRANEAN
FLAIR AND INFLUENCE.
FALAFEL YOU JUST DON'T MESS WITH,
SO I'M DECONSTRUCTING IT.
I'M MAKING SPINACH FALAFEL WITH PARSLEY
TO GIVE IT A LITTLE MORE GREEN OVER HUMMUS FLAN
WITH A MARCONA ALMOND TAHINI
AND A CRISPY GREEN SALAD.
YEAH, BAKING SODA?
DON'T TELL ANYBODY.
THE BAKING SODA REALLY KEEPS THE FALAFEL LIGHT.
IT'S JUST YOU AND ME TALKING.
NO ONE HAS THE CHAMPAGNE VINEGAR?
(Alex) I CHOSE CHEF ESTES AND CHEF MENDELSOHN
TO BE PART OF MY TACO GROUP.
IT'S HARD TO SAY WHETHER I CAN TAKE THESE TWO DOWN,
BUT I'M GONNA DO MY DAMNDEST.
I WANT TO BREAK THE TACO INTO INDIVIDUAL PARTS
AND IMAGINE IT AS A TEXTURAL EXPERIENCE.
I'M INNOVATING BY USING THE CORN FLOUR BATTER
AROUND MY ZUCCHINI BLOSSOM LIKE A TACO SHELL.
I'M MAKING A ZUCCHINI BLOSSOM TACO WITH RAW YELLOWTAIL
AND A LITTLE GRAPEFRUIT SORBET.
I WANT TO GET THAT IN THE MACHINE,
'CAUSE I KNOW THAT IF I DO IT EARLIER ON,
I WON'T HAVE THE PROBLEM I DID LAST SEASON OF OVERTURNING IT.
LESSON LEARNED--REDEEMING THE ICE CREAM MACHINE.
WHO'S GOT THE FISH SAUCE?
THIS CHALLENGE FOR ME IS, LIKE, JUST BEING TRUE TO YOURSELF,
TRY TO BE INNOVATIVE, AND YOU SHOULD BE GOOD.
I AM MAKING A FISH TACO.
I'M ACTUALLY USING THE CORN TORTILLA TO CRUST THE FISH,
AND ALL THE OTHER COMPONENTS ARE GONNA ACCOMPANY IT
IN A COMPOSED PLATE.
THE CORN SAUCE IS JUST SUPPOSED TO EMULATE
WHERE CORN TORTILLAS START FROM.
SO I DON'T KNOW WHY CHEF GUARNASCHELLI
WANTS TO MESS WITH ME, 'CAUSE I'M GONNA TAKE TACOS DOWN.
(Duskie) YOU'RE TRYING TO DO SOMETHING INNOVATIVE.
YOU'RE TRYING TO MAKE SOMETHING TASTY.
YOU'RE TRYING TO IMPRESS,
AND IN MY CASE, I HAD TO HAVE IT SAY TACO.
SO I'M TAKING THE BEST OF THE TORTILLA
BY MAKING THE TWIST ON SOUP AND SALAD.
I AM MAKING A CORN AND TORTILLA SOUP
AND A DUCK CRACKLING PANZANELLA.
I GET ALL OF THE DUCK SKIN OFF OF THE DUCK
SO I CAN START FRYING IT.
THE PANZANELLA HAD BOTH SENIOR AND JUNIOR CILANTROS.
ANYBODY GOT THAT MICRO CILANTRO?
I DIDN'T OFFER UP THE CILANTRO TO CHEF APPLEMAN,
'CAUSE I HAD ALREADY GIVEN IT TO CHEF FALKNER,
AND I NEEDED TO PROTECT THE GIRLS.
I'M HERE TO DO WHAT IT TAKES TO BECOME THE NEXT IRON CHEF.
ALTON, HOW ARE WE DOING ON TIME?
(Alton) TEN MINUTES, CHEFS.
YOU GOT TO STAY BACK FROM ME, SERIOUSLY.
YOU'RE MAKING ME NERVOUS.
(Elizabeth) I'M LOOKING AT THAT PRESSURE COOKER
AND IT'S NOT REALLY STEAMING. I OPEN IT UP. THE PORK IS RAW.
I DON'T HAVE TIME TO MAKE ANOTHER FILLING
FOR MY BàNH Mí RAVIOLI.
THIS IS NOT GOOD. I HAVE TO TOTALLY CHANGE MY PLAN.
SO PLAN "B" IS, OKAY, YOU KNOW WHAT?
JUST PURéE THE CHICKEN LIVER AND PORK LOIN.
JUST MAKE A SAUCE WITH THIS INSTEAD,
AND I'M ACTUALLY GOING VERY ASIAN WITH THIS.
I'VE GOT LEMONGRASS, AND THAT ANCHOVY JUST GIVES IT
THAT EXTRA LITTLE UMAMI FLAVOR,
AND THEN CUT THE PASTA INTO A WIDER SHAPE.
I DON'T THINK IT'S THE PRETTIEST THING
THAT YOU COULD SERVE SOMEBODY, BUT IT'S A PASTA.
LADIES AND GENTLEMEN, IN FIVE LITTLE MINUTES,
YOUR INNOVATIVE TAKES ON TACOS, FALAFEL, AND BàNH Mí
MUST BE ON THE PLATE.
AW, (bleep). REALLY?
(Amanda) HUSTLE, GUYS.
UGH!
TIME HAS BECOME LIQUID AT THIS POINT.
I CHECKED ON THE ICE CREAM MACHINE,
AND IT'S ALMOST OVERTURNED, BUT I SEE THAT WHEN I OPEN IT UP,
IT'S PASSABLE.
I CAN REWORK IT A LITTLE BIT AND IT'S GONNA BE FINE.
WHEN REDEEMING ONESELF, ONE MUST BE VERY CAREFUL
NOT TO DAMN ONESELF AGAIN.
THIS IS GONNA BE DOWN TO THE WIRE FOR ME.
TIME, PLEASE.
(Alton) TWO MINUTES REMAINING.
(Duskie) ANYONE HAVE THE ENTWINE WINE?
THE CLOCK IS NOT YOUR FRIEND.
I PUT A LARGE AMOUNT OF FISH SAUCE IN MY BROTH,
AND FISH SAUCE TENDS TO BE SALTY.
I TRIED IT, AND IT IS DEFINITELY SALTY.
(coughs)
THAT IS NOT A GOOD SOUND.
AT THAT POINT, THERE'S REALLY NOTHING I CAN DO.
30 SECONDS, EVERYONE.
(Alton) CHEF GUARNASCHELLI, ARE YOU GONNA MAKE IT?
(Alex) PROBABLY NOT.
OKEYDOKEY.
MY HANDS ARE DEFINITELY SHAKING.
I'M REALIZING I MIGHT HAVE PUT
ONE TOO MANY THINGS ON THE PLATE.
15 SECONDS. WHO'S NOT DONE?
I CAN'T JUST, LIKE, PUT A BOWL IN FRONT OF, LIKE, THE JUDGES.
TEN...
BUT I'VE NOTICED ALL THE FRESH CHICKPEAS.
SEVEN, SIX...
PERFECT.
FIVE, FOUR, THREE...
I'M TRYING TO NOT HAVE MY HANDS SHAKE.
ONE. PUT IT DOWN. WALK AWAY. THE CHALLENGE IS OVER.
I AM A SWEATY MESS!
CONGRATULATIONS, CHEFS.
(Nate) I'M A LITTLE WORRIED THAT I'M GONNA GET DINGED
BECAUSE MY BROTH IS SALTY.
WE'RE NOT TALKING ABOUT BECOMING
THE NEXT HOME DINNER PARTY COOK.
OUCH.
I JUST FEEL LIKE THAT'S TOTALLY RUDE.
JUDGES, THE MISSION TODAY WAS INNOVATION.
RIGHT, THE CHEFS WERE ASKED TO WORK WITH
THREE INTERNATIONAL CLASSICS--
THE FALAFEL, BàNH Mí SANDWICH, AND TACO--
TO CREATE A FRESH TAKE ON ONE OF THESE GLOBAL ICONS.
UP FIRST, THE CHEFS WITH THE TACO ASSIGNMENT.
CHEF GUARNASCHELLI, PLEASE COME IN.
(Alex) INSTEAD OF EATING IT ALL TOGETHER
GATHERED IN A TORTILLA, I WANTED TO BREAK THE TACO
INTO INDIVIDUAL PARTS.
I MADE A MASECA OR CORN FLOUR BATTER-DIPPED ZUCCHINI BLOSSOM
WITH MY TACO FILLING INSIDE, WHICH IS ZUCCHINI, PINE NUTS,
AND SOME CILANTRO, PARSLEY, AND BASIL.
THE FISH IS RAW YELLOWTAIL.
AMAZING FISH TACO,
AND I DON'T EAT FISH TACOS.
THESE ARE JUST DELICIOUS.
YOU JUST KEEP COOKING LIKE THAT, AND YOU'RE GONNA GO A LONG WAY.
THAT MEANS A LOT TO ME.
THE CORN BATTER, IT WASN'T GREASY.
I GET WHAT YOU DID, AND I THOUGHT
THAT WAS EXTREMELY INNOVATIVE.
I ACTUALLY DON'T KNOW WHAT TO THINK.
I WOULD NEVER HAVE EQUATED THIS WITH A TACO,
BUT I REALLY LIKE THE LITTLE FROZEN SORBET
JUST TO GIVE IT THAT EXTRA ACIDITY.
NOT SO SURE ABOUT THE CRUDO. I DON'T THINK IT WORKED AS WELL.
IF I'M DAMNED IN REDEMPTION KITCHEN
FOR NOT MAKING A TACO, SO BE IT.
THESE ARE THE FLAVORS THAT I LOVE.
CHEF MENDELSOHN, PLEASE COME IN.
(Spike) I STAYED TRUE TO WHO I AM AS A CHEF--
SIMPLE, DELICIOUS FOOD.
(Spike) IT'S TACO-WRAPPED FISH, PRETTY MUCH,
WITHOUT THE ACTUAL, UH, TORTILLA.
FIRST ON THE PLATE IS BOILED CORN AND FRESH COCONUT JUICE.
I ALSO MADE A CHILI SAUCE, AND THEN TO TOP IT OFF,
I DID A LITTLE PICO DE GALLO.
I THINK THIS DISH IS KIND OF INNOVATIVE,
BECAUSE ANYBODY CAN REALLY JUST MAKE A GUACAMOLE,
SO I WANTED TO DO SOMETHING A LITTLE DIFFERENT
WITH THE AVOCADO BY ACTUALLY MAKING LITTLE BALLS OUT OF IT.
IT IS PERFECTLY SEASONED. I LOVE THE HEAT IN THE CRUST.
THE FISH IS, UH, REALLY LIGHT,
SO YOU HAVE A REALLY BEAUTIFUL FRY.
IT'S A REALLY SOLID DISH,
BUT I THINK THAT THERE HAS TO BE ANOTHER LEVEL OF INNOVATION.
I'M NOT, YOU KNOW, THE GUY THAT'S GONNA
PULL TRICKS OUT OF A HAT.
FAIR ENOUGH.
JUST FROM A PRESENTATION POINT OF VIEW,
LEAVE THE MELON BALLER IN THE DRAWER.
YEAH.
IS THIS REALLY A BIG DEAL TO YOU?
WE ARE TALKING ABOUT BECOMING THE NEXT IRON CHEF,
NOT THE NEXT HOME DINNER PARTY COOK.
OUCH. THANK YOU VERY MUCH, CHEF MENDELSOHN.
THANK YOU VERY MUCH.
(Spike) ALL RIGHT, SPIKE, DID YOU, LIKE, SCREW THIS UP?
LIKE, ARE YOU GONNA BE AT THE BOTTOM?
ARE YOU GONNA BE COOKING FOR YOUR LIFE AGAIN?
CHEF ESTES, PLEASE COME IN.
(Duskie) I FEEL LIKE MY PRESENTATION IS BEAUTIFUL,
SO I HOPE THEY DO, TOO.
I MADE A PANZANELLA ON TOP OF A SOUP AND SALAD.
I AM INNOVATING THE CLASSIC TACO
BY USING THE TORTILLA IN TWO METHODS--
DEEP-FRIED TORTILLAS BOTH IN THE SOUP AND IN THE SALAD
WITH SOME DUCK BREAST SKIN CRACKLING
AND BOTH SENIOR AND JUNIOR CILANTRO.
CHEF ESTES, I DO THINK THE CILANTRO OVERPOWERS IT.
I KIND OF DISAGREE WITH YOU, SIMON.
I THINK THIS IS A FUN AND TASTY DISH.
THE DUCK WAS EXCELLENT. IT WAS COHESIVE.
IT WAS NICE TO LOOK AT.
BUT I'M NOT SURE HOW MUCH YOU MET THE CHALLENGE.
CHEF ESTES, THANK YOU VERY MUCH.
THANK YOU.
(Duskie) I THINK IT'S INNOVATIVE AND TASTY AND PRETTY.
CAN'T DO MUCH MORE THAN THAT.
JUDGES, TIME TO DIVE IN TO THE BàNH Mí GROUP.
CHEF APPLEMAN, PLEASE JOIN US.
HELLO, CHEF.
HOW'S IT GOING?
VERY WELL.
CHEF.
WELL, THE TASK AT HAND WAS TO INNOVATE A CLASSIC BàNH Mí,
SO I DECIDED TO PAIR IT WITH ONE OF MY OTHER FAVORITE FOODS,
WHICH IS PHO.
IN MY BàNH Mí PHO IS A COMBINATION
OF ALL THE COMPONENTS THAT MAKE UP A BàNH Mí.
WOULD YOU EXPLAIN YOUR THOUGHT BEHIND
THIS CROUTON ON THE SIDE WITH THE CHICKEN LIVER PARFAIT
AND THE CUCUMBERS?
IT HAD TO HAVE THE BREAD
AND IT HAD TO HAVE THAT NICE CHAR FLAVOR.
WELL, FOR ME, THIS IS, UH...
I MEAN, THIS IS EXQUISITE.
THE BROTH IS--IS A TINY BIT SALTY FOR ME.
IT IS A LITTLE SALTY.
CHEF APPLEMAN, THANK YOU VERY, VERY MUCH.
THANK YOU.
I HOPE I'M SAFE.
NEXT UP IN OUR BàNH Mí GROUP WOULD BE CHEF GREENSPAN.
CHEF GREENSPAN, PLEASE APPROACH THE BENCH.
TO TAKE A SANDWICH AND TURN IT INTO A BREAD SALAD,
THAT'S INNOVATIVE. I'M FEELING OKAY.
WHAT I MADE FOR YOU IS A BàNH Mí PANZANELLA
THE SAUCE AT THE BOTTOM IS
A CHICKEN LIVER AND GRILLED JALAPEÑO MAYONNAISE.
I DID A CHILI SAUCE ON TOP WITH THE CRISPY BACON,
AND I DID A LITTLE PORK CEVICHE.
YOU KNOW, I'M SO USED TO EATING GRASSHOPPERS WITH YOU,
SO THIS IS REALLY...
(all laughing)
I'M OUT OF MY COMFORT ZONE. (laughs)
IT'S NOT A COMPLETE DISH FOR ME UNLESS I GET IT ALL TOGETHER
AND THERE'S A MARRIAGE THERE, AND I DON'T GET THE MARRIAGE,
BUT...
I WOULD MARRY YOU ON THE FIRST DATE WITH THIS DISH.
I REALLY WOULD.
YOU'RE EASY.
I THOUGHT IT WAS VERY SOPHISTICATED AND SMART.
THANK YOU.
OKAY, THANK YOU VERY MUCH, CHEF GREENSPAN.
THANK YOU, CHEF.
I'M PROUD OF WHAT I DID, AND LET'S HOPE THAT'S ENOUGH.
CHEF FALKNER, COME IN, PLEASE.
(Elizabeth) RETHINKING THIS SANDWICH INTO A PASTA DISH
IS HIGHLY INNOVATIVE.
I WAS VERY INSPIRED BY THE BàNH Mí.
I WAS INNOVATIVE IN THINKING ABOUT IT AS A PASTA,
BUT THEN I ALSO MADE A CHICKEN LIVER AND PORK SUGO
TO GO ON TOP OF THAT, AND THEN UNDERNEATH I HAVE
A SPICY MAYONNAISE, BUT ALSO SOME CILANTRO, BASIL, AND PESTO,
AND THEN I PICKLED THE VEGETABLES.
WELL, WHEN I LOOKED AT IT, IT DIDN'T LOOK APPETIZING TO ME,
THE SUGO,
AND TEXTURALLY, IT'S ALMOST, LIKE, A LITTLE DRY OR MEALY.
I ACTUALLY THOUGHT YOUR PLATE WAS A BIT OF A MESS,
AND USUALLY YOUR FOOD IS SO BEAUTIFUL.
I JUST FEEL LIKE THAT'S TOTALLY RUDE.
I CERTAINLY PUT A LOT OF ATTENTION TO DETAIL
ON THAT PASTA PLATE.
I ALSO THINK THERE'S A BIT OF FUSION CONFUSION GOING ON HERE.
THE PESTO AGAINST THE PICKLES I FOUND HARSH.
THE PASTA IS SUPERB.
I DON'T THINK THAT QUITE RESCUES THE DISH FOR ME,
AND I HAVE TO SAY I THINK THIS IS ONE OF THE WEAKER THINGS
YOU'VE PUT IN FRONT OF ME.
THANK YOU VERY MUCH, CHEF FALKNER.
THANK YOU VERY MUCH.
THAT IS NOT ABOUT, LIKE, PUTTING WAY TOO MANY
DIFFERENT FLAVORS TOGETHER.
THAT PASTA WAS THE ONLY THING ITALIAN
I REALLY BROUGHT TO THE EXPERIENCE.
I CERTAINLY DON'T WANT TO BE AT THE BOTTOM.
THE JUDGES DEEMED YOU TO BE THE LEAST SUCCESSFUL
IN TODAY'S CHAIRMAN'S CHALLENGE OF INNOVATION.
SO, JUDGES, WE MOVE NOW TO OUR FALAFEL INNOVATIONS,
AND, UH, FIRST UP IS CHEF MEHTA. CHEF MEHTA, PLEASE COME IN.
I WAS VERY READY TO TAKE IT TO THE JUDGES.
MY INSPIRATION WAS TO MAKE MEDITERRANEAN FALAFEL
WITH AN ASIAN WRAPPING,
MAKING IT INTO A RICE PAPER ROLL WITH THE FALAFEL AND THE HUMMUS.
AS A SAUCE, I MADE A TAHINI VINAIGRETTE,
AND INSTEAD OF MAKING A CHILI SAUCE,
I MADE A CHILI OIL,
AND LASTLY THE YOGURT SAUCE.
IN THE WRAP I HAVE STILL PUT THE CUCUMBER
AS WELL AS A FALAFEL BOWL.
I THINK THE FALAFEL IS BEAUTIFULLY COOKED.
IT HAS A CRUNCH TO IT. IT HAS JUST THE RIGHT TEXTURE.
I DO THINK IT LOOKED LESS GLORIOUS THAN IT TASTED,
BUT IT TASTED PRETTY GLORIOUS.
I THOUGHT IT WAS SO PRETTY.
IT LOOKS PERFECT FOR WHAT IT'S SUPPOSED TO BE,
AND THE FLAVORS TOGETHER REALLY MARRY WELL. I'M VERY IMPRESSED.
OKAY, THANK YOU VERY MUCH, CHEF MEHTA, FOR YOUR OFFERING.
THANK YOU EVER SO MUCH.
DEFINITELY GONNA BE HARD TO BEAT.
CHEF VIGNERON, PLEASE COME IN AND EXPLAIN YOURSELF.
MY APPROACH TO THIS DISH IS TO BASICALLY TAKE EVERYTHING
THAT I LOVE ABOUT FALAFEL, AND I PUT IT IN A BOWL.
GREETINGS.
ALL THE WAY AT THE BOTTOM,
YOU'LL HAVE A BLACK SESAME TAHINI AND PICKLED CUCUMBERS,
AND THEN ON TOP OF THAT, YOU HAVE THE AERATED TZATZIKI,
AND THEN CRISPY PITA AND FALAFEL STREUSEL.
AND AS FAR AS THE INNOVATION, THE BLACK SESAME TAHINI
WAS SOMETHING THAT I HADN'T REALLY SEEN BEFORE.
UM, TYPICALLY I THINK MORE COMMONLY IT'S MADE
WITH WHITE SESAME.
THIS KIND OF STUFF IS JUST RUBBISH.
I MEAN, YOU KNOW, YOU JUST DON'T NEED THIS.
NEVER BRING A GARNISH YOU DON'T INTEND US TO EAT.
THAT'S RIGHT.
YES, BE CAREFUL.
(Marcel imitating Alton) DON'T PUT A GARNISH ON THE PLATE
IF IT'S NOT MEANT TO BE EATEN.
JUST COMPLETELY ODD, BUT COMPLETELY DELIGHTFUL.
THANK YOU.
I'M FINDING THE BLACK SESAME TAHINI A LITTLE BIT STRONG.
BUT THE CRUNCH IS AWESOME.
THANKS, CHEF VIGNERON.
THANK YOU.
I DON'T KNOW, I FEEL LIKE I KILLED IT TODAY.
CHEF FREITAG, PLEASE COME IN.
I'M A LITTLE CONCERNED ABOUT NOT HITTING ON INNOVATION
WITH MY FALAFEL.
WHAT I MADE FOR YOU TODAY WAS A SPINACH FALAFEL.
IT'S SITTING ON A HUMMUS FLAN.
UNDERNEATH IS A CRISP FLATBREAD
TOPPED WITH A CUCUMBER HARISSA SALAD,
AND THEN ON THE SIDE, YOU HAVE
A MARCONA ALMOND TAHINI,
AND IT'S TOPPED WITH CRISPY GREENS.
THE INNOVATION HERE IS THAT
I KIND OF TOOK APART THE ELEMENTS
AND BROUGHT IN A LITTLE INDIAN FLAIR TO THE DISH.
THE FALAFEL IS SUPERB.
THE HUMMUS FLAN WITH THE FALAFEL WORKS REALLY, REALLY WELL.
THE KIND OF INDIAN STYLE
WITH THE TAHINI AND THE FRIED GREENS WORKS VERY WELL.
I DON'T FIND THEY WORK TOGETHER WELL PARTICULARLY AT ALL.
THE TAHINI, I THINK YOU INNOVATED
AND YOU ACTUALLY MADE ME LOVE IT MUCH MORE THAN THE ORIGINAL.
VERY TASTY, BUT INNOVATION-- IT'S INNOVATION-LIGHT.
I WANTED TO MAKE FALAFEL.
IN HINDSIGHT, IT WAS A MISTAKE.
♪♪
(Duskie) THREE CHEFS ARE GONNA BE IN THE BOTTOM THIS TIME,
SO THE ODDS OF BEING IN THE BOTTOM ARE HIGHER.
(Elizabeth) I'M NOT REALLY HAPPY ABOUT SOME OF THE COMMENTS
MADE ABOUT MY DISH, SO I DON'T FEEL THAT CONFIDENT RIGHT NOW.
CHEFS, WELCOME BACK TO THE CHAMBER OF JUDGMENT.
TODAY'S CHALLENGE FROM THE CHAIRMAN WAS INNOVATION.
THE CHAIRMAN'S CHARGE WAS FOR THE JUDGES TO FIGURE OUT
WHO IS AT THE TOP OF EACH OF THE THREE GROUPS
AND THEN TO DECIDE ON AN OVERALL WINNER FOR THE CHALLENGE.
THAT WINNER, OF COURSE, WILL HAVE A DISTINCT ADVANTAGE
GOING INTO THE NEXT CHAIRMAN'S CHALLENGE.
SO IN THE BàNH Mí GROUP, THE TOP INNOVATIVE DISH
FROM THAT GROUP...
CAME FROM CHEF GREENSPAN.
I'M GETTING MY SWAGGER BACK.
CHEF GREENSPAN, ALL THE JUDGES LOVED YOUR PANZANELLA...
THANK YOU.
ALTHOUGH SOME OF US FELT THE DISH LACKED COHESIVENESS.
(Alton) ALL RIGHT, WE'RE GONNA MOVE NOW TO THE FALAFEL WINNER.
CHEF MEHTA, I THOUGHT YOUR DISH TODAY
WAS REALLY INNOVATIVE, AND I THOUGHT IT WAS REALLY DELICIOUS.
I'M VERY HAPPY.
ALL RIGHT, LAST BUT NOT LEAST, WE WILL GO TO THE TACO WINNER.
CHEF GUARNASCHELLI, THE ZUCCHINI BLOSSOM WAS SUBLIME.
OVERALL, REALLY, REALLY WELL DONE AND REALLY GUTSY.
THANK YOU.
THERE WAS A FIERY DEBATE, BUT IN THE END,
THE WINNER OF TODAY'S CHAIRMAN'S CHALLENGE OF INNOVATION
OVERALL...
GOES TO CHEF MEHTA.
(Jehangir) I WON THREE CHALLENGES IN THE SECOND SEASON
OF "NEXT IRON CHEF." I HOPE I BEAT THAT RECORD.
AND TO ALL OF THE WINNERS, YOU SURVIVE TO COOK ANOTHER DAY.
CHEF GREENSPAN, CHEF GUARNASCHELLI,
CHEF MEHTA, PLEASE HEAD ON BACK TO THE KITCHEN.
♪♪
THIS TIME, THE WORLD IS GONNA SEE ME AS THE NEXT IRON CHEF.
(laughing)
(Alton) WE'RE GONNA GO BACK TO THE BàNH Mí GROUP.
CHEF APPLEMAN, ACROSS THE BOARD,
EVERYBODY THOUGHT YOUR DISH WAS ELEGANT, WELL-COMPOSED,
EXTRAORDINARILY WELL-COOKED.
UNFORTUNATELY, THERE WERE SALT ISSUES.
(Nate) I DEFINITELY DO NOT WANT TO BE IN THE BOTTOM THREE.
I SCREWED UP.
CHEF FALKNER, ALTHOUGH YOUR PASTA TODAY WAS FANTASTIC,
I THOUGHT YOUR PRESENTATION WAS REALLY DISAPPOINTING
AND I THOUGHT YOUR FLAVORS WERE REALLY CONFUSED.
I DON'T UNDERSTAND THEIR CONFUSION,
'CAUSE I'M NOT--I'M NOT CONFUSED ABOUT THE INGREDIENTS AT ALL.
SO BETWEEN THE TWO OF THEM...
CHEF APPLEMAN, YOU SURVIVE TO COOK ANOTHER DAY.
PLEASE HEAD ON BACK TO THE KITCHEN.
CHEF FALKNER, UNFORTUNATELY THAT PUTS YOU
ON THE SECRET INGREDIENT SHOWDOWN.
I'M NOT OKAY WITH IT. I'M--I STAND BY THE DISH.
MOVING ON TO THE FALAFEL.
CHEF VIGNERON, YOUR FALAFEL PARFAIT
WAS MAGICAL, HOWEVER, WE THOUGHT THAT THE EXCESS
OF THE CHICKPEAS AROUND IT WAS A BIT MUCH.
CHEF FREITAG, YOUR FALAFEL WAS BEAUTIFULLY COOKED,
BUT IT LACKED INNOVATION,
SO IN THE END, DESPITE SOME MISSTEPS,
CHEF VIGNERON, YOU SURVIVE TO COOK ANOTHER DAY.
(Amanda) I'M FEELING REALLY SICK AT THIS MOMENT.
I'M NOT HAPPY.
(Alton) LET'S TALK TACOS.
CHEF ESTES, EVERYTHING THAT WENT INTO YOUR SOUP,
INCLUDING THE DUCK SKIN, PRETTY GOSH DARN GOOD.
SEVERAL JUDGES THOUGHT THAT THERE WERE SOME CILANTRO ISSUES.
CHEF MENDELSOHN, IT WAS SAFE AND IT WAS SOLID.
SAFE AND SOLID DOESN'T WIN "THE NEXT IRON CHEF".
PUTTING THE TACO ON THE OUTSIDE OF THE FISH IN BREADING,
IT'S JUST NOT SUPER INNOVATIVE,
BUT NEITHER IS JUST TACO SOUP.
ESPECIALLY WHEN IT'S CONFUSED WITH CILANTRO,
SO ACTUALLY, CHEF MENDELSOHN, YOU SURVIVE TO COOK ANOTHER DAY.
THANK YOU. HEAD ON BACK TO THE KITCHEN.
CHEF FALKNER, CHEF FREITAG, CHEF ESTES,
UNFORTUNATELY, THE JUDGES DEEMED YOU TO BE THE LEAST SUCCESSFUL
IN TODAY'S CHAIRMAN'S CHALLENGE OF INNOVATION,
SO YOU WILL BE FACING EACH OTHER
IN THE SECRET INGREDIENT SHOWDOWN,
AND UNFORTUNATELY, ONE OF YOU WILL NOT BE THE NEXT IRON CHEF,
BUT WE WISH YOU LUCK. I'LL SEE YOU SHORTLY IN THE KITCHEN.
THANK YOU.
GOOD LUCK, CHEFS.
GOOD LUCK.
I'M PISSED. WE DON'T BELONG IN THE BOTTOM THREE.
TODAY'S SECRET INGREDIENT IS...
GOT IT!
SHE'S AN ANIMAL!
HEY, GUYS.
(applause)
CHEF FALKNER'S IN THE BOTTOM THREE.
THAT'S KIND OF A SURPRISE.
SHE WAS THE RUNNER-UP LAST SEASON.
FIGHT THE POWER.
(Duskie) CHEF FREITAG IS TOTALLY AMAZING.
ELIZABETH FALKNER IS CRAZY TALENTED.
CHEF ESTES IS PRETTY BADASS.
THAT'S WHAT'S SO HARD ABOUT "NEXT IRON CHEF" IS
EVERYBODY HERE IS REALLY GOOD.
CHEFS, OUR JUDGES HAVE DETERMINED
THAT YOU WERE THE LEAST SUCCESSFUL
IN TODAY'S CHAIRMAN'S CHALLENGE OF INNOVATION.
THIS PUTS YOU INTO THE SECRET INGREDIENT SHOWDOWN.
IF I MAKE IT THROUGH TODAY, THERE'S GONNA BE NOTHING
THAT'S GONNA STOP ME.
TODAY'S SECRET INGREDIENT IS...
♪♪
WHITE BREAD.
WHOA, WASN'T EXPECTING THAT.
JUST PLAIN OLD WHITE BREAD. WELL, THAT'S KIND OF FLAT.
IT'S BLANK CANVAS, BUT IT JUST KIND OF HOLDS THINGS TOGETHER.
HOW AM I GONNA MAKE THAT TASTE GOOD?
TWO OF YOU WILL SURVIVE WHITE BREAD, AND ONE OF YOU WON'T.
YOU'LL HAVE 30 MINUTES TO REDEEM YOURSELVES.
LET THE COOKING BEGIN!
(applause)
WE'RE ALL OPENING THE SAME REFRIGERATOR AT THE SAME TIME,
AND IT'S, LIKE, EVERYBODY'S CLIMBING OVER EACH OTHER
TO TRY TO GET STUFF, AND I'M LIKE, OH, ARE WE ALL
MAKING THE SAME THING?
SORRY.
LOOKS LIKE THEY GOT A LOT OF THE SAME INGREDIENTS.
(Alton) AND FIVE MINUTES ARE GONE.
25 MINUTES TO TURN WHITE BREAD INTO SOMETHING MEMORABLE.
MY STRATEGY IS TO ELEVATE THE WHITE BREAD.
THAT'S WHAT IRON CHEFS DO--
THEY TAKE AN INGREDIENT OF ANY CALIBER
AND THEY MAKE IT INCREDIBLE.
I START THINKING ABOUT BREAKFAST--
BACON, EGGS, AND TOAST.
SO I'M GONNA MAKE CROUTONS
THAT ARE SOAKED IN BROWN BUTTER AND BACON FAT,
AND IT'S GONNA MAKE THAT BREAD DELICIOUS.
SO I START THINKING ABOUT EGG YOLK RAVIOLI.
I CAN MAKE THAT LOOK PRETTY, AND IT WILL TASTE DELICIOUS.
I DON'T KNOW IF I CAN MAKE PASTA IN A HALF-HOUR,
BUT I'M GONNA TRY.
COME ON, CHEF, YOU GOT TO COOK.
REMEMBER, YOU DON'T NEED A LOT OF FOOD.
YOU DON'T NEED A LOT OF FOOD.
I GET IT.
BECOMING THE NEXT IRON CHEF
WOULD BE AN ACHIEVEMENT OF A LIFETIME,
AND NOW THERE'S A ONE IN THREE CHANCE THAT I COULD GO HOME,
SO THE SECRET INGREDIENT SHOWDOWN IS A WAR.
I THINK WHITE BREAD IS A DIFFICULT INGREDIENT
TO ELEVATE, BUT IT IS A BASIC INGREDIENT FOR A LOT OF THINGS
THAT WE MAKE IN THE KITCHEN.
(Italian accent) I'M MAKING A MEATBALL.
YOU'RE MAKING MEATBALLS.
(normal voice) YES, SIR.
I'M DEFINITELY USING THE BREAD IN THE MEATBALL MIX
WITH CRISPY PARMESAN BREADCRUMB.
I GRILLED THE WHITE BREAD
AND BLENDED IT WITH PARMESAN CHEESE.
HOW MUCH TIME? HOW MUCH TIME?
(Nate) 21 MINUTES LEFT, CHEFS.
SHE'S IN BEAST MODE RIGHT NOW.
ANIMAL.
I WANTED TO GIVE THE JUDGES SOMETHING REALLY BRIGHT,
SO I WANTED TO MAKE FRESH TOMATO SAUCE IN THE BLENDER.
THE NAME OF THE GAME WAS SPEED TODAY,
AND THINGS ARE FALLING AND FLYING EVERYWHERE.
SHE'S AN ANIMAL!
WHAT'S YOUR PLAN?
EVERYTHING'S ON THE LINE.
IT MAKES ME ANGRY AND IT MAKES ME WANT TO FIGHT VERY HARD.
SO IT'S MAKING A LITTLE BACON AND CHèVRE MONTE CRISTO.
THIS, TO ME, IS, LIKE, THE ULTIMATE SANDWICH.
SO I WAS LIKE, OKAY, I'M GONNA GRILL SOME BACON
DO, LIKE, A LITTLE SWISS CHEESE AND GOAT CHEESE KIND OF FILLING,
AND IF I CAN HAVE TWO, LIKE, BREAKFAST-Y ITEMS ON A PLATE
AND TRY TO JUST REALLY BALANCE IT OUT.
I'M ALREADY THINKING I BETTER MAKE AN ICE CREAM.
I REALLY AM TRYING TO PUSH WHITE BREAD AS FAR AS I CAN.
I KNOW THAT I HAVE TO TRY TO PUT WHITE BREAD
INTO AT LEAST TWO COMPONENTS,
AND ICE CREAM IS DEFINITELY, I WOULD SAY, ONE OF MY WEAPONS.
I ACTUALLY GRIDDLED SOME OF THE CRUST IN BUTTER,
AND THEN I USED MILK CREAM, YOGURT, A LITTLE BIT OF NUTMEG,
AND CINNAMON, AND THEN SOME POWDERED EGG YOLKS.
I HAVE GOT TO GET THAT ICE CREAM IN THE MACHINE.
I'M NOT GOING HOME.
ESTES, YOU CAN DO IT.
HOW MANY MINUTES?
(Alton) SEVEN MINUTES ON THE CLOCK.
MOTHER OF GOD!
(Alex) CHEF ESTES IS FREAKING ME OUT THE MOST,
'CAUSE SHE KEEPS RUNNING BACK AND FORTH TO THE PANTRY.
SHE SEEMS TO BE VERY FLUSTERED AND NERVOUS,
AND THAT IS ALWAYS THE KISS OF DEATH.
(Elizabeth) TIME IS RUNNING OUT. LIKE, HURRY UP.
OOH, YEAH!
LET'S GO, LADIES.
EGG YOLK IS BROKEN, SO I HAVE TO KEEP FUTZING WITH MY RAVIOLI.
THERE ARE NO SECOND CHANCES HERE,
AND I DON'T HAVE TIME FOR THIS.
SO I REACH OVER AND PUT A NEW ONE ON THERE,
CLOSE UP THE RAVIOLI, AND GET 'EM COOKED.
2 MINUTES, 15 SECONDS.
(Eric) CHEF FALKNER, I LOVE YOU.
(Jehangir) DON'T FORGET THE ICE CREAM.
GOT IT!
(Elizabeth) THIS HAS TO MAKE SENSE. IT HAS TO COME TOGETHER.
IT CAN'T BE JUST A SAUCE ON THE PLATE.
(Jehangir) ESTES, START PLATING.
GET IT ON THE PLATE. GET IT ON THE PLATE.
I'M WORRIED THAT I'M NOT GONNA FINISH, BUT I'M STILL PUSHING.
(Alton) 25.
(Duskie) OH, MY GOD.
TEN, NINE, EIGHT,
SEVEN, SIX, FIVE,
FOUR, THREE, TWO, ONE.
PUT IT DOWN AND WALK AWAY. CHALLENGE IS OVER.
(Eric) WOW.
(Jehangir) AMAZING.
IMPRESSIVE. DAMN.
(Elizabeth) I MEAN, I THINK I SWEAT
MORE THAN EVER IN MY LIFE TODAY. EVERYTHING'S ON THE LINE.
SOMEBODY'S GONNA WIN AND SOMEBODY'S GONNA BE SAFE,
AND THEN SOMEBODY'S GONNA GO HOME. IT'S JUST STRESSFUL.
(Eric) WOW.
(Alton) JUDGES, THREE CHEFS WORKED THEIR CULINARY MAGIC
ON OUR SECRET INGREDIENT, WHITE BREAD.
THEIR SURVIVAL IN THIS COMPETITION IS AT STAKE.
THEY AWAIT YOUR JUDGMENT.
CHEF FREITAG, PLEASE JOIN US.
I DEFINITELY FEEL THAT THIS DISH IS AT IRON CHEF LEVEL,
AND IT'S HARD NOT TO LOVE IT.
I MADE YOU A PANADE PORK MEATBALL.
A PANADE IS A SOFTENED WHITE BREAD USUALLY DONE WITH MILK.
IT HAS A CRISPY PARSLEY PARMESAN BREADCRUMB
OVER A FRESH TOMATO SAUCE AND A GRILLED BABY EGGPLANT.
THE MEATBALLS ARE SUPERB. THEY'RE SEASONED BEAUTIFULLY.
THEY'RE JUICY. YOU REALLY USED THE INGREDIENT VERY WELL.
THE WAY YOU USED IT IN THE MEATBALLS,
THE CRUMBS ON THE TOP-- REALLY DELICIOUS DISH.
THANK YOU.
REALLY A YUMMY DISH.
SO HAPPY TO HEAR THAT WORD.
MY MEATBALL WAS A LITTLE BIT SALTY.
IT WAS A TOUCH OVERSALTED,
AND IF YOU ATE MORE THAN TWO OR THREE OF THESE,
YOU WOULD BEGIN TO FEEL THAT.
HOWEVER, THIS IS A MARVELOUSLY INTEGRATED DISH.
CHEF FREITAG, THANK YOU VERY MUCH FOR YOUR OFFERING TODAY.
THANK YOU, JUDGES.
THANK YOU, CHEF.
THANK YOU, CHEF.
CHEF ESTES, PLEASE COME FORTH.
(Duskie) I DON'T WANT TO GO HOME,
SO EVERY BITE HAS TO BE PERFECT. IT IS SO STRESSFUL.
WHAT YOU HAVE BEFORE YOU IS BACON, EGG, AND TOAST.
SO THE TOAST IS CROUTONS WITH BACON FAT AND BROWN BUTTER.
FOR THE EGGS, I MADE YOU A FARM EGG PASTA.
IT WAS DESIGNED TO LOOK LIKE AN EGG
WITH THE YOLK IN THE CENTER THAT RUNS,
AND I MADE YOU BACON SALT.
YOUR PASTA IS BEAUTIFUL. IT'S SO LIGHT.
I REALLY LIKE THE, UH, DO YOU HAVE CHEESE IN THERE? IS THERE--
YEAH, RICOTTA CHEESE HOLDS THE YOLK.
YEAH.
THE BACON IS DELICIOUS.
I WOULD'VE LIKED TO SEE MAYBE JUST A BIT MORE EFFORT
WITH THE BREAD, BUT IT'S A VERY GOOD DISH, NONETHELESS.
I WANTED TO MAKE THE BREAD THE BEST I COULD.
THE YOLK JUST OOZING OUT IS JUST DELICIOUS,
AND THE CROUTONS ARE SUPERB, BUT IT WAS NOT A BREAD DISH.
IT WAS A GREAT DISH WITH SOME BREAD IN IT.
CHEF ESTES, THANK YOU VERY MUCH.
THANK YOU.
THANK YOU, CHEF.
I GLORIFIED THAT BREAD.
CHEF FALKNER, PLEASE COME IN.
(Elizabeth) I'M CONFIDENT ABOUT MY DISH,
BUT I WAS CONFIDENT IN THE CHAIRMAN'S CHALLENGE,
SO I JUST HOPE THEY DIG THIS.
WHAT I MADE FOR YOU TODAY IS THIS MONTE CRISTO
WITH A GOAT CHEESE AND GRILLED BACON FILLING.
IT'S DIPPED IN AN EGG AND BEER BATTER,
AND THEN TO ACCOMPANY THAT,
I HAVE A LITTLE FRENCH TOAST ICE CREAM.
I ALSO PUT SOME LITTLE CROUTONS WITH BROWN BUTTER
AND MAPLE AND CHICORY.
THIS IS WHAT I REMEMBER ABOUT YOUR FOOD.
THE ICE CREAM, IT'S DELICIOUS. IT'S PERFECT.
I THINK THIS IS ABSOLUTELY 100% STUNNING.
YOU KNOW, I THINK WE ALL COME TO BREAKFAST
AND DON'T KNOW WHETHER WE WANT TO GO FOR THE FRENCH TOAST
OR THE EGGS SOMETIMES, AND YOU WERE ABLE
TO DO IT IN SUCH A SMART WAY--
THE GOAT CHEESE AND THE BACON WITH THE SWEETNESS.
FORGET THAT YOU USED BREAD PERFECTLY.
I MEAN, YOU REALLY INTEGRATED THIS.
THANK YOU SO MUCH.
CHEF FALKNER, THANK YOU VERY MUCH FOR YOUR OFFERING.
THANK YOU VERY MUCH.
I FEEL RELIEVED.
YOU KNOW WHAT? IF SHE HAD DONE A DISH LIKE THIS
IN THE FINALE LAST YEAR, SHE'D BE SITTING HERE
AND YOU'D BE STANDING THERE.
(laughing)
I'M SORRY, BUT YOU WON'T BE THE NEXT IRON CHEF.
♪♪
♪♪
(Duskie) NO MATTER WHAT HAPPENED TODAY,
AN AWESOME CHEF IS GONNA GO HOME.
I DON'T WANT IT TO BE ME.
WELCOME BACK, CHEFS. THREE GREAT DISHES.
YOUR SECRET INGREDIENT IN THE SECRET INGREDIENT SHOWDOWN,
OF COURSE, WAS WHITE BREAD.
ONE OF YOU, HOWEVER, COOKED A DISH
THAT WAS NOT JUST THE BEST DISH IN THIS CHALLENGE,
BUT, QUITE FRANKLY, IN, I WOULD SAY, THE TOP FIVE DISHES
EVER COOKED IN A "NEXT IRON CHEF" COMPETITION,
AND, UH, THE CHEF THAT COOKED THAT DISH TODAY...
WAS CHEF FALKNER.
(sighs)
THANK YOU. YOU SURVIVE TO COOK ANOTHER DAY.
YOU CAN HEAD ON BACK TO THE KITCHEN AND THANK YOU FOR THAT.
THANK YOU SO MUCH.
GOOD LUCK, CHEFS.
(Elizabeth) IF I DON'T DO THIS AND BETTER EVERY TIME,
I'LL NEVER GET THE GOLD, AND I'M LOOKING FOR THAT GOLD MEDAL.
THEY SAID IT WAS DEFINITELY ONE OF THE BEST DISHES
IN THE WHOLE "NEXT IRON CHEF" COMPETITIONS.
CHEFS, THE JUDGES FELT YOUR DISHES
WERE BOTH REALLY DELIGHTFUL.
THERE WAS A CONSIDERABLE AMOUNT OF INNOVATION
IN YOUR DISH, CHEF ESTES, EVEN MORE SO
THAN IN YOUR INNOVATION, UH, DISH.
THE WAY THAT THE EGG RAN OUT OF YOUR RAVIOLO
WAS REALLY PRETTY SPECTACULAR,
AND YOUR CROUTONS WERE MIGHTY TASTY.
MY ONLY HOPE IS THAT HERS DIDN'T TASTE GOOD.
UH, CHEF FREITAG, YOU ALSO BROUGHT SOME VERY NICE CRUNCH
WITH THE BREADCRUMB ON TOP,
AND THE TOMATO SAUCE WAS VERY GOOD.
(Amanda) IT'S A 50/50 CHANCE RIGHT NOW.
YOU CAN JUST SLICE THE TENSION WITH A KNIFE.
THERE WAS A GOOD BIT OF DISAGREEMENT HERE
AS TO WHOSE DISH WAS ACTUALLY MORE DELICIOUS,
SO WE HAD TO REALLY LOOK AT WHO MADE WHITE BREAD
THE LINCHPIN OF THE DISH,
AND ONE CHEF DID EDGE OUT THE OTHER CHEF IN THAT REGARD.
CHEF ESTES...
I'M SORRY, YOU WILL NOT BE THE NEXT IRON CHEF. I'M SORRY.
IN THAT MOMENT, I WAS COMPLETELY NUMB.
I WAS A CULINARY BADASS,
AND IT WASN'T ENOUGH.
IT'S CRAZY DISAPPOINTING TO WANT SOMETHING SO BAD
AND THEN BE TOLD YOU CAN'T HAVE IT.
CHEF FREITAG, ALL THE JUDGES WOULD LIKE TO SEE YOU
PUSH AND REALLY MAKE YOUR FOOD YOURS.
OKAY.
ALL RIGHT, YOU SURVIVE TO COOK ANOTHER DAY. THANK YOU.
THANK YOU.
I'M RELIEVED, BUT I'M GONNA HEED THAT WARNING 100%
AND WATCH EVERYTHING I DO.
I'M STILL HERE.
AND THEN THERE WERE EIGHT.
THE DISH THAT CHEF ESTES MADE WAS REALLY IMPRESSIVE,
AND SHE'S GOING HOME.
THE CHALLENGES ARE GETTING HARDER.
CHEF FALKNER'S KILLING ME RIGHT NOW.
CHEF FALKNER HAS REALLY PUT THE FEAR IN ALL THE CHEFS.
(Elizabeth) CHEF GUARNASCHELLI IS A FIERCE COMPETITOR.
I KNOW FROM EXPERIENCE SHE'S A DECEPTIVE PLAYER.
TO WIN THIS COMPETITION, YOU'RE GONNA HAVE TO GET DIRTY,
SO LET'S GET DIRTY.
NEXT ON "THE NEXT IRON CHEF"...
EACH CHEF WILL CREATE ONE OFFERING
THAT REFLECTS THE PERSONALITY OF ONE OF YOUR OPPONENTS.
I DON'T KNOW WHAT CHEF GUARNASCHELLI TASTES LIKE.
I KNOW WHAT CARROTS TASTE LIKE.
CAN I HAVE HALF OF THAT?
NO, BRO, YOU CAN'T.
MAYBE IF YOU WOULD NOT PUSH ME OUT OF THE WAY,
I'D BE A LITTLE BIT NICER.
THAT WILL COME BACK TO BITE YOU, MY FRIEND.
THIS IS SIMPLE, BUT IT'S SIMPLY BRILLIANT.
BUT IT DID LOOK LIKE AN ACCIDENT IN A TIKI BAR.
(Alton) NICE TO SEE THAT THINGS ARE ALREADY GETTING NASTY.