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- PREVIOUSLY ON TOP CHEF...
PLEASE WELCOME KERMIT RUFFINS.
- YOU'LL BE SERVING AT MY RESTAURANT,
AND I INVITED SOME OF THE BEST MUSICIANS OF NEW ORLEANS.
[jazz music]
- CHICKEN'S DONE, FISH IS DONE.
RAGU IS DONE, WATERMELON'S DONE.
I THINK I'M TAKING ON A LOT
'CAUSE I'D RATHER HAVE IT DONE BY ME THAN DONE BY ANYBODY ELSE.
- ARE YOU PIPING YET? - NOT YET.
- THREADS? - NO.
- PATTY FORGOT THE CHILI THREADS.
IT'S A BIG MISTAKE.
- CHEERS. - THANK YOU.
- OKEYDOKEY ARTICHOKE.
- A LOT OF TIMES PEOPLE DON'T COOK ARTICHOKES ENOUGH,
AND THEY'RE LIKE...
- THE BEST-TASTING DISH WAS STEPHANIE'S.
- IT'S LITERALLY BEEN SINCE HIGH SCHOOL
SINCE I WON SOMETHING.
- THE WATERMELON WAS PRETTY BLAND.
- WE DUSTED ALL OVER.
- USUALLY, YOU FIND THAT WITH CHILI TOGETHER.
- CHILI DIDN'T MAKE IT TO THE PLATE.
- PATTY, PLEASE PACK YOUR KNIVES AND GO.
11 CHEFS REMAIN,
ALL FIGHTING TO WIN A FEATURE IN FOOD & WINE MAGAZINE,
A SHOWCASE AT THE ANNUAL FOOD & WINE CLASSIC IN ASPEN,
$125,000 FURNISHED BY HEALTHY CHOICE,
AND THE TITLE OF TOP CHEF.
[rock music]
♪ ♪
- PATTY, HER SALAD JUST KIND OF SEEMED LIKE AN AFTERTHOUGHT.
SHE WORKS HARD.
- SHE'S ONLY BEEN COOKING FOR THREE YEARS. I MEAN--
- THE FIRST THREE YEARS I WAS COOKING,
I WAS A COMPLETE [bleep]HEAD.
- WHAT'S THAT? WHAT'S A "GOOCH" MEAN?
- BAD LUCK. BAD LUCK.
SEEMS LIKE EVERY TEAM I TOUCH IS MEDIOCRE OR ON THE BOTTOM.
I ENJOYED SUCCESS ONCE HERE SO FAR,
AND IT'S REALLY KIND OF GRATING ON ME.
I DON'T LIKE TO BE IN THE MIDDLE.
I HATE TO BE ON THE BOTTOM. [chuckles]
- LET'S GO HOME AND GET SOME SLEEP.
- JUSTIN IS KNOCKED DOWN. - IS HE?
- I'M HAPPY YOU WON. YOU NEEDED IT.
- SO WHEN I--WHEN THEY WERE LIKE, "STEPHANIE, YOU WON,"
I JUST WENT... "UHH..."
AND I, LIKE, FREAKED OUT, AND TOM THREW HIS HEAD BACK.
IT WAS PRETTY FUNNY.
WINNING IS A VERY HAPPY FEELING.
I HOPE I WIN MORE.
AS LONG AS I STAY TRUE TO MYSELF,
I HAVE A GREAT CHANCE OF WINNING.
- HIT THE LIGHT. - OH, MAN. GOOD NIGHT, BUD.
- YEAH?
- IT'S DR. JOHN, BRO.
- I CAN'T BELIEVE IT'S DR. JOHN.
A MUSICAL LEGEND.
JUST RECENTLY DROPPED BOMBS WITH THE BLACK KEYS.
BUT I'M KIND OF INTERESTED TO SEE WHY HE'S HERE.
- PLEASE WELCOME SIX-TIME GRAMMY WINNER,
NEW ORLEANS' VERY OWN, DR. JOHN.
[applause]
- Y'ALL ALL RIGHT?
- LOOKING GOOD, DR. JOHN. LOOKING GOOD.
- YOU GOOD? - I'M BREATHING.
- OKAY.
[laughs] - THAT'S HOW I FEEL.
- FOR TODAY'S QUICKFIRE, YOU WILL NOT BE MAKING A DISH.
INSTEAD, YOU WILL BE MAKING
A COMPLEX SAUCE THAT'S COMMON IN THE SOUTH
BUT FOUND ALL OVER THE WORLD.
IT'S ONE OF DR. JOHN'S ALL-TIME FAVORITE CONDIMENTS:
HOT SAUCE.
[laughs]
- OH, MY GOD, THIS CHALLENGE IS VERY DIFFICULT,
BECAUSE THERE'S NO FISH, THERE'S NO MEAT.
NOTHING TO HIDE BEHIND,
SO YOU HAVE TO MAKE SURE IT'S ON POINT.
- HOT SAUCE IS SO REVERED IN THE SOUTH
THAT THEY RARELY HAVE A MEAL WITHOUT IT.
- I CAN DIG THAT FLAVOR AND A HIP TANG TO IT.
- HIP TANG, YOU KNOW? WHAT DOES "HIP TANG" MEAN?
- HMM?
- MAYBE THAT'S A WHOLE NEW MEASUREMENT OF ACID LEVELS
IN HOT SAUCE, "HIP TANG."
- IF IT HAS FLAVOR-NOCITY
OF THE HIGHEST ORDER,
AND IT HAS TANG-NOCITY THAT MIXES IN,
KILLER SAUCE.
[laughter] WHEN I HIT IT...
CAN'T QUIT IT. [laughter]
- CHEFS, YOU HAVE 45 MINUTES TO PREPARE AND BOTTLE
THE PERFECT HOT SAUCE.
THE WINNER OF THIS QUICKFIRE WILL HAVE IMMUNITY
IN THE NEXT ELIMINATION CHALLENGE.
YOUR 45 MINUTES STARTS NOW.
- IT'S GONNA BE KICKIN'.
- HMM, ALL OF YOU, AND ALL OF YOU.
- THERE'S SO MANY DIFFERENT HOT SAUCES IN THE WORLD,
I DON'T EVEN KNOW WHAT HE'S LOOKING FOR.
DOES HE WANT MORE LIKE THE MEXICAN TAPATIO SPICED,
OR DOES HE WANT, LIKE, THE CARIBBEAN WITH, LIKE, MANGO
SO IT'S NOT BURNING YOUR FACE OFF?
IT'S GONNA BE AN INTERESTING CHALLENGE.
- YEAH, THOSE ARE REALLY SPICY. THE HOTTEST PEPPER ON EARTH.
- OKAY, I'M GOOD.
- ALL THE PRESSURE'S GONNA BE ON ME,
SEEING THAT IT'S A MEXICAN CHEF IN HERE.
I'M WORKING WITH CHILIS ALL THE TIME,
SO EVERYBODY ASSUMES IT'S GONNA BE AN EASY WIN FOR ME.
SO HOPEFULLY IT IS.
JUST GONNA GO VERY TROPICAL.
I'M USING PASSION FRUIT AND MANGO.
HABANERO.
- SHIRLEY, WHAT'RE YOU DOING?
- I'M MAKING A CHINESE-MEXICAN HOT SAUCE. YOU?
- I'M GOING CARIBBEAN.
THE HOT SAUCE THAT I'M MAKING TODAY,
WHICH MY MOTHER-IN-LAW TAUGHT ME,
IT'S CALLED PEPPER SAUCE FROM TRINIDAD.
I ALWAYS HAVE A JAR IN OUR REFRIGERATOR.
AND SO I HOPE THIS PIRATE CAN THROW DOWN WITH SOME HEAT.
- PERFECT.
- MAYBE I'LL JUST STEW THIS AROUND FOR A LITTLE BIT.
- YEAH? YOU'RE GOOD?
- I HAVE NO IDEA WHAT I'M DOING.
NEVER MADE HOT SAUCE BEFORE, BUT IT'S, LIKE, WATER,
DISTILLED VINEGAR, AND CHILIS.
THERE'S NOT A LOT OF STUFF IN HOT SAUCE.
[gags]
- WHAT YOU SMOKING? - 'EY, I'M SMOKIN'.
- OH--DUDE.
- I'LL SMOKE YOU OUT, GIRL. - YEAH.
- SWEET, SPICY, ACIDIC.
YOU KNOW, I'M NOT GONNA OVER-THINK THIS.
I'M REALLY GONNA MAKE A HOT SAUCE THAT I LIKE TO EAT.
- WHAT ROUTE YOU TAKING?
- LIKE A VINEGAR-- LIKE A PEPPER VINEGAR SAUCE.
- WHOO! - WITH HOT SAUCE,
I THINK THAT IT SHOULDN'T BE SO SPICY
THAT IT LOSES ITS COMPLEXITY.
I'M GONNA ADD A LITTLE BIT OF FERMENTED ANCHOVY
TO HELP GIVE IT A LITTLE FUNKY FLAVOR.
[as Dr. John] IT'S GOTTA HAVE SOME HIP TANG.
- HOW DO YOU LOOK, BRIAN?
- I'M DOING A BLEND OF A JALAPENO SERRANO
AND A LITTLE BIT OF A HABANERO.
I'M HEAD SAUCIER OVER AT PAICHE RESTAURANT.
I'VE ALWAYS WANTED TO CREATE MY OWN LINE OF SAUCES.
I'M ACTUALLY GOING WITH GREEN HOT SAUCE.
IT'S GONNA BE A LITTLE BIT DIFFERENT THAN THE COMPETITION.
- MAKE IT COOK. LOOKS LIKE THE TURNTABLES RIGHT THERE.
- [laughs] RIGHT? - [imitates scratching]
- GOTTA HAVE YOUR HEAD ON STRAIGHT.
- TEN MINUTES!
- I USED JUST ONE PEPPER IN MY SAUCE.
- DID YOU? - JUST ONE.
- SERIOUSLY. - HABANERO.
HOW 'BOUT YOU, BROTHER?
- I DON'T KNOW MUCH ABOUT HOT SAUCE.
- NO? - NO.
I HAD MY FIRST ULCER WHEN I WAS, LIKE, 20,
SO I'M NOT PARTICULARLY FOND OF HOT SAUCE.
IN MY 20s, I WAS A VERY NERVOUS PERSON.
I THINK THAT IF I MAKE A BALANCED SAUCE,
THEN WE'LL BE OKAY.
- YOU HAVE FIVE MINUTES LEFT. FIVE MINUTES.
- I CAN'T TASTE ANYTHING EXCEPT THE SPICE.
- AH!
- TIME'S UP, HANDS UP. UTENSILS DOWN.
- WHOO. - WOW.
- TELL US ABOUT YOUR HOT SAUCE.
- I WANTED TO BUILD A SAUCE WHERE IT'D BE VERSATILE
ON FISH, MEAT, OR VEGETABLES.
THE BASE IS JALAPENO AND SERRANO,
LIME JUICE, AND YUZU JUICE.
- DO YOU HAVE ANY PREFERENCE OVER HOT SAUCE COLORS?
- NO. HIP TANG IS JUST MY MAIN THING I'M LOOKING FOR.
- I UNDERSTAND.
- SO IS YOUR HIP TANG FROM THE YUZU?
- I DON'T KNOW. I'M CONFUSED.
YOU KNOW, I'M BEDAZZLED, MYSELF.
IT'S A LITTLE BIT FROM THE YUZU, AS WELL AS THE WHITE VINEGAR.
- IT'S KINDA DIFFERENT, AND THAT'S A HIP THING.
- I THINK THAT MEANS HE LIKES IT.
- THANK YOU VERY MUCH.
- HI, SHIRLEY. - HI. HOW ARE YOU?
- GOOD.
- THIS HOT SAUCE IS HABANERO,
SERRANOS, FRESNO CHILI,
GINGER, AND SWEETENED WITH A LITTLE BIT OF PINEAPPLE.
- WOW.
IT'S OFF THE HOOK, YEAH.
- [laughs] THANK YOU. - THANK YOU.
MEET DR. JOHN. - NICE TO MEET YOU.
I WENT IN A TRINIDADIAN WAY.
I USED HABANEROS, ALSO GREEN MANGO.
- IT'S HOT. - MM-HMM.
IT HITS YOU FIRST,
BUT DO IT LEAVE YOU WITH THAT TANG, THOUGH?
THAT'S THE ONE THING I'M WONDERING ABOUT.
- THANK YOU.
- IT'S AN HONOR, DR. JOHN.
- WHAT'S IN YOUR BOTTLE?
- WHAT I DID WAS I ACTUALLY SMOKED APRICOTS
AND THEN COOKED THEM IN A CIDER VINEGAR WITH COFFEE.
- GOT A LITTLE HIP TANG.
- I'LL TAKE THAT AS A COMPLIMENT, THANK YOU.
- SO WE HAVE SOME FRESNO CHILI, DISTILLED VINEGAR,
A TOUCH OF SMOKE, MAPLE, NEW MEXICO CHILI POWDER,
AND SOME ONION AND GARLIC.
- I HAVEN'T-- I HAVEN'T GOT A HANDLE
ON THIS ONE AT ALL. [laughs]
- I DON'T KNOW IF THAT'S WEIRD, IT WAS LIKE IT BLEW HIS MIND
OR JUST, LIKE, PUT HIM ON A TRIP
THAT HE CAN'T REALLY HAVE WORDS FOR.
- SO WHAT I MADE FOR YOU TODAY
IS A PEACH VINEGAR AND HABANERO HOT SAUCE.
- WERE YOU HAPPY WITH THE WAY IT CAME OUT?
- I WAS. - IT'S PRETTY OFF THE HOOK.
- THANK YOU. - I KINDA LIKE IT.
- WELL, THANK YOU. - THAT'S NICE.
- TODAY I MAKE HABANERO, YUCATAN STYLE.
SO A LOT OF THE MANGO, PASSION FRUIT IN THERE.
AND I LOVE TO RESPECT THE PEPPERS
THE WAY THEY SHOULD BE.
- I CAN TELL YOU GOT WISE TO CERTAIN THINGS
ABOUT DOING A HOT SAUCE.
- THANK YOU.
- TRADITIONALLY, IN THE CARIBBEAN, WE MAKE
A THICKER PUREE WITH OUR HOT SAUCE
AND USE SCOTCH BONNET PEPPERS, SO I USED HABANEROS INSTEAD.
IT'S SPICY. - YES, IT IS.
IT'S HOT ALL RIGHT. - MM-HMM.
- I TOLD YOU.
- I HAVE A PEPPER SAUCE-STYLE HOT SAUCE.
I DEVELOPED A LOT OF FLAVOR BY ROASTING HALF THE PEPPERS,
AND IT HAS A TOUCH OF FERMENTED ANCHOVY.
- WHAT DO YOU THINK OF THE ANCHOVIES?
- I'M KINDA DIGGING THAT.
- YOU DIG THE ANCHOVIES? - YEAH.
THAT'S A WHOLE TWIST TO IT.
- THANK YOU.
I HAVEN'T BEEN IN THE TOP IN ANY QUICKFIRES,
SO I NEED TO SNAP THAT STREAK.
I THINK I HAD A GOOD HOT SAUCE,
AND HOPEFULLY I CAN PULL OUT THE IMMUNITY HERE.
- I THINK THAT'S A GOOD SIGN OF CREATIONARIES.
- UH-OH. - OH, BOY.
- OH, [bleep]. WHAT ARE WE GONNA BE DOING?
- FRIENDLY COMPETITION JUST GOT SUPER SERIOUS.
- TACO THROWDOWN WITH CARLOS. - OH, YEAH.
WE'LL FIND OUT WHO'S THE BEST MEXICAN CHEF HERE.
- OKAY, DR. JOHN, HOW DO YOU THINK OUR CHEFS
DID WITH THIS HOT SAUCE QUICKFIRE?
- I GOTTA GIVE ALL Y'ALL PROPS FOR THE LITTLE BIT OF TIME
Y'ALL HAD TO WORK WITH TO COME UP WITH
SO MANY OF THEM INTERESTING HOT SAUCES.
- WHICH HOT SAUCES DID YOU LIKE THE LEAST?
NICHOLAS, IT KINDA WAS SWEET, SOUR, BUT NO--
NOT WHAT I WAS LOOKING FOR IN A HOT SAUCE.
- CARRIE, YOU HAD THAT OVERLY HOT--
IT WAS KIND OF TRINIDAD-ILY OVER-THE-EDGE HOT.
- HOW COULD YOU HAVE HOT SAUCE AND NOT LIKE IT HOT?
IT'S A HOT SAUCE CHALLENGE.
- NINA, A HEAD-SLAMMIN', OVER-THE-TOP HOT.
- IT WAS HOT.
- THAT WAS LIKE--WHOA! [laughter]
- WHICH SAUCES DID YOU ENJOY THE MOST, DR. JOHN?
- I THOUGHT THAT BRIAN'S
JALAPENO THING
WAS KINDA VERILY HIP.
- IT WAS INDEED VERILY HIP.
- JUSTIN'S ANCHOVY COMBO.
IT KINDA CLIPPED MY WINGS.
THAT WAS A SLICK IDEA.
CARLOS, WITH THAT HABANERO MANGO MANEUVER,
IT HIT A LOT OF CORNERS OF THIS FOR ME.
- THANK YOU.
- TELL ME WHO THE WINNER OF THIS QUICKFIRE IS, PLEASE.
- FOR ME...
BRIAN HIT ME THE HARDEST.
[applause] - THANK YOU.
- I'M GETTING READY TO GO EAT SOME MORE CRAWDAD
WITH THAT ON IT, "IMMEDIATIBLY."
- [laughs]
- THANK YOU, DR. JOHN.
- NOT ONLY DO YOU WIN THIS QUICKFIRE,
BUT YOU HAVE IMMUNITY AGAIN.
- I'VE WON TWO IMMUNITIES IN A ROW,
AND BEING ON TOP IS ALWAYS A BOOST OF CONFIDENCE.
SO YOU KNOW, I'M REALLY STOKED.
NOW I'M READY TO GO SHOWCASE MY HOT SAUCE TO THE WORLD.
[chuckles] WAIT IN LINE.
- DR. JOHN, THANK YOU SO MUCH FOR BEING HERE.
- THANK YOU SO MUCH FOR HAVING ME.
[applause]
- ARE YOU READY FOR YOUR NEXT CHALLENGE?
- YES.
- BECAUSE IT'S TIME TO PIG OUT. - PIG OUT?
- UH-OH.
- OH, [bleep].
[bleep] JUST GOT REAL.
- OH, [bleep], WHAT ARE WE GONNA BE DOING?
THIS THING IS MASSIVE.
- CHEFS, THE AGE-OLD TRADITION OF USING THE WHOLE PIG
IS CELEBRATED AROUND THE WORLD.
AND IN CAJUN COUNTRY, THIS PRACTICE IS CALLED A BOUCHERIE.
PLEASE WELCOME TOBY RODRIGUEZ
AND YOUR GUEST JUDGE FOR THIS CHALLENGE,
CHEF DONALD LINK.
- ANYBODY WHO KNOWS ANYTHING ABOUT THE CULINARY WORLD
KNOWS ABOUT DONALD LINK.
UNBELIEVABLE CHEF DOWN HERE IN NEW ORLEANS.
TOBY RODRIGUEZ, ONE OF THE FORE-RUNNERS
OF REVITALIZING WHAT'S CALLED A BOUCHERIE.
- A CAJUN AND CREOLE BOUCHERIE IS BASED UPON A COMMUNITY,
A NEIGHBORHOOD, COMING TOGETHER TO BREAK AN ANIMAL DOWN.
- AND EVERYONE SPLIT OFF IN THEIR
DIFFERENT KINDS OF FOOD ITEMS, SO I THINK THAT SPIRIT
IS STILL VERY ALIVE IN WHAT A BOUCHERIE MEANS.
- THE 11 OF YOU WILL COME TOGETHER
TO CREATE YOUR VERY OWN BOUCHERIE.
- YOU'LL BUTCHER A 300-POUND HOG.
- THOUGH THE BUTCHERING PART OF A BOUCHERIE
IS ESSENTIAL AND PROBABLY THE PRIMARY PART,
TEAMWORK IS ABSOLUTELY JUST AS IMPORTANT.
SO I HOPE Y'ALL GET ALONG. - [laughs]
- TOMORROW YOU'LL HAVE FIVE HOURS TO COOK
AT BAYOU BARN BEFORE THE BOUCHERIE BEGINS.
THERE'LL BE OVER 250 GUESTS AT THE EVENT.
EACH OF YOU WILL BE RESPONSIBLE FOR SERVING ONE DISH,
AND TOGETHER, YOU MUST USE THE WHOLE HOG.
- AND AS A TREAT TO YOU, AND TO GIVE YOU A LITTLE TASTE
OF A CAJUN CREOLE AUTHENTIC BOUCHERIE TRADITION,
WE'RE GONNA PREPARE SUPPER THIS EVENING.
- NICE.
- I'VE BUTCHERED HOGS THIS BIG BEFORE.
I'LL USUALLY DO A COUPLE A YEAR.
I'M ACTUALLY MORE FAMILIAR WITH A LARGE HOG LIKE THIS
THAN I AM WITH A SUCKLING PIG.
- I GOT IT. [overlapping chatter]
- GOOD LUCK. - HAVE FUN.
- THANK YOU.
- PART OF THIS CHALLENGE IS MAKING SURE THAT WE HAVE
A COHESIVE MENU ACROSS THE BOARD AND THAT EVERYBODY--
- WELL, NO, I THINK IT'S ACTUALLY MORE OF A DIVERSE MENU.
- YEAH, THAT'S WHAT I'M SAYING.
- YOU DON'T WANT EVERYONE DOING THE SAME THING.
- YOU KNOW WHAT I MEAN.
- I'M GONNA TAKE THE HEAD.
- WELL, I WANT TO TAKE THE HEAD ALSO.
- I WILL TAKE THE NECK.
- I WOULD LOVE TO HAVE THE BACKBONE.
- IF WE HAVE 11 OF US ON THIS THING AT ONE TIME,
IT'S GONNA BE A CLUSTER[bleep].
- YOU NEED MAX THREE OR FOUR PEOPLE OVER HERE.
- BREAKING DOWN A WHOLE HOG-- IT'S HEAVY.
IT'S 300 POUNDS, SO YOU GOTTA HAVE PEOPLE WHO ARE WILLING
TO WORK TOGETHER AND MOVE IT ALL AS A TEAM.
- RAISE YOUR HAND IF YOU'VE DONE WHOLE PIGS BEFORE.
- WHOSE DONE MORE THAN TEN?
- YOU KNOW, ONE CUT KIND OF
SCREWS UP EVERYTHING FOR EVERYBODY.
SO THERE'S--A LOT COULD GO WRONG BUTCHERING IT.
- LIKE, YOU DON'T, LIKE-- - THERE YOU GO.
- I GREW UP HELPING MY GRANDPA AND MY UNCLES AND MY DAD
HUNT PIGS, BUTCHER 'EM, SLAUGHTER 'EM.
IT'S AN AWESOME FEELING.
YOU'RE MORE CONNECTED TO THE EARTH,
YOU'RE MORE CONNECTED TO THE ANIMAL.
THERE, GUYS.
- COULD WE GET A BUNCH OF SHEET PANS HERE, GUYS?
I'VE TAKEN DOWN QUITE A FEW HOGS, ACTUALLY, IN MY LIFE.
YOU GET TO UTILIZE EVERY PART OF IT,
AND IT'S ALMOST LIKE THIS BIG JIGSAW PUZZLE.
- TENDERLOIN.
- DON'T BEAT THE [bleep] OUT OF IT, HUH?
[meat ripping] - THERE YOU GO.
- WHY DON'T YOU TAKE THE BELLY OUT FIRST?
- NICK IS BUTCHERING, AND SARA IS BASICALLY
TRYING TO TELL NICK HOW TO BREAK DOWN THE PIG.
- YOU'RE GONNA HAVE TO HOLD ONTO THIS SIDE AND PUSH DOWN HERE.
- "DO THIS, DO THAT."
MAYBE YOU SHOULD EITHER GRAB THIS PIG
AND HOLD ONTO IT AND HELP US
OR JUST NOT SAY ANYTHING AND GO AWAY.
- YOU GOT YOUR LEG BONE YET? - NO. KIDNEY.
- CAN I FEEL IT? - YEAH.
- REALLY FRESH. - THEY'RE CRUNCHY.
IF YOU COOK THEM.
- IF I SPLIT IT THIS WAY AND THEN SPLIT IT THAT WAY?
- YEAH.
NICK AND I DECIDE TO SPLIT THE HEAD DOWN THE CENTER.
I LIKE THE PIG'S HEAD BECAUSE ONCE YOU BRAISE IT,
IT'S THIS BEAUTIFUL, VELVETY MEAT
THAT IS JUST GREAT FOR A RAGU.
- I'M PRETTY SURE NOBODY'S DOING WHAT I'M DOING, SO...
- I DON'T THINK ANYONE'S DOING WHAT I'M DOING EITHER.
- THAT'S GOOD. THAT'S ALWAYS GOOD, RIGHT?
- WATCH, WE'RE DOING THE SAME THING.
- NO, WE'RE NOT. THERE'S NO WAY.
- I LOVE BEING THE LOCAL GUY.
BUT AT THE SAME TIME, I DEFINITELY
DON'T WANT PEOPLE TO EXPECT THAT I'M GONNA COOK
LOUISIANA FOOD.
I ACTUALLY GREW UP IN DANA POINT, CALIFORNIA.
THEY HAVE A LOT OF MEXICAN FOOD.
SO I'M GONNA DO, LIKE, A PORK BREAST TACO.
ARE YOU DOING THEM? I THOUGHT YOU WERE DOING POZOLE.
- GOOD.
- JOG IT IN, JOG IT IN. JOG IT IN, PEOPLE.
- YE OLDE OKRA SALAD. - THE OLD OKRA.
MY PLAN FOR TOMORROW IS A SLOW-GRILLED PORK LEG
AND POPCORN.
I'VE DONE POPCORN SINCE I BECAME CHEF AT CORTEZ,
AND IT'S ALWAYS BEEN WELL RECEIVED.
VERY SURPRISING TO PEOPLE.
I'M HOPING IT HAS THE SAME LEVEL OF SURPRISE,
NOT ONLY FOR THE CUSTOMERS
BUT FOR THE JUDGES AT THE END OF THE DAY.
- DO YOU HAVE THE TIME RIGHT NOW, RIGHT?
- TEN MINUTES.
- DO YOU THINK THEY'D BE DOWN HERE?
- SHIRLEY, YOU BUMP INTO ME AGAIN,
WE'RE GONNA HAVE A PROBLEM. - BEEP, BEEP.
- I'M MAKING A PORK RAMEN,
AND I'M USING THE BACKBONES.
- WHAT ARE YOU GONNA DO FOR RAMEN?
- I BOUGHT DRIED NOODLES. - LIKE SPAGHETTI?
- I WOULD LOVE TO MAKE MY OWN RAMEN NOODLES,
BUT TO HAND-ROLL NOODLES AND THEN CUT THEM,
IT COULD MAKE OR BREAK ME
AND I WANT TO KIND OF PLAY IT A LITTLE SAFER.
NEED SOME NOODLES? - THAT'S PLENTY NOODLES.
- 15 SECONDS!
- WHAT IS ALL THIS? - WOOD CHIPS, DUDE.
- UH-OH.
- OH! OH!
- WE DID IT. SEE?
- JOVIE CAN DO BOUDIN. HE CAN CUT THE LINKS FOR BOUDIN.
- HEY. - HI.
- HOW'S IT GOING?
- LOOKS LIKE SOMEONE TOOK OVER IN OUR KITCHEN TODAY.
- HOW Y'ALL DOING? - ALL RIGHT.
- WHAT'S UP? - WOW.
- WE KIND OF MADE OURSELVES AT HOME.
- AWESOME. - THANK YOU.
HOLY CRAP. IT SMELLS SO GOOD IN OUR HOUSE.
- IT SMELLS GREAT. - BADASS.
- LOOKS AMAZING.
- IT'S SO LIKE NOTHING I'VE EVER SEEN IN MY LIFE.
- THIS IS AN ENTIRE PIG.
WHY DON'T YOU HAVE A SEAT, WE'LL GET YOU ALL A BEER,
AND WE CAN START EATING?
- A TRADITIONAL BOUCHERIE IS MEANT TO FEED,
LIKE, 100 PEOPLE.
THERE'S A LOT OF FOOD.
IT'S THE BEST KIND OF PARTY.
- SO THE FIRST THING THAT WE DO IS A CHARCUTERIE BOARD.
WE DID SOME SMOKED TASSO WRAPPED IN SOME GOAT CHEESE.
- I'VE NEVER HAD ANYTHING LIKE THIS BEFORE IN MY LIFE.
- NO, ME TOO.
- THIS IS A HOMEMADE CREOLE MUSTARD.
THE SOUP IS BACKBONE STEW.
- IT'S SO GOOD. IT'S ADDICTIVE.
- THIS TOTALLY REMIND ME OF CHINESE NEW YEAR,
WATCHING MY GRANDPARENTS COOKING,
AND THEY WOULD SLAUGHTER ONE GIANT PIG.
IT'S SUPER TRADITIONAL.
SO I JUST WANT TO RECREATE THAT FEELING AGAIN IN MY DISH.
- CHEERS THE BOWL. - CHEERS.
- GO BACK TO MEXICO, MY MOTHER, EVERY THURSDAY
SHE MAKES POZOLE VERDE.
AND WE ALWAYS CREATE TAQUITOS.
AND PEOPLE TRAVEL FOUR HOURS
JUST TO TRY MY MOTHER'S POZOLE VERDE.
THE BEST IN THE WHOLE MEXICO.
AND THAT'S WHAT I'M GONNA DO.
- WE'RE GONNA ENJOY EATING YOUR FOOD TOMORROW.
- THANK YOU, GUYS. - THANK YOU SO MUCH.
[applause]
- ENOUGH ALREADY. THAT'S SO--
- I NEED TO RUN AROUND THE BLOCK A COUPLE TIMES,
LIKE, FOR REAL. - [laughs]
- HEY, JUSTIN, WHAT ARE YOU DOING?
- AWESOME. SERIOUSLY? - SERIOUSLY?
CARLOS, WHAT ARE YOU DOING?
- I'M GONNA DO A POZOLE VERDE AND A FRIED TACO.
BUT I'M GONNA GO A LITTLE BIT BEYOND.
- YOUR FRIENDLY COMPETITION JUST GOT SUPER SERIOUS, RIGHT?
- OH, YEAH.
JUSTIN'S REALLY SERIOUS ABOUT MAKING THE TACO.
WE'LL FIND OUT WHO'S THE BEST MEXICAN CHEF HERE.
- I'M MAKING TACOS TOO.
I'M PLAYING. [laughter]
- OH, MY GOD.
- OH, YOU'RE GONNA BURN THE [bleep] DOWN.
- HOLY [bleep] [bleep].
- OH!
YEAH.
[bleep].
- OH, MY GOD, THERE'S AN ALLIGATOR.
THIS THING COULD COME UP AND EAT MY FACE AT ANY TIME.
AAH, IT LOOKED AT ME. I'M OUT.
[alarm buzzing]
- GOOD MORNING. - MORNING.
- HOW MANY BOBBY PINS DO I NEED FOR MY HAIR TODAY?
WHEN YOU HAVE TWO BABIES AT HOME,
YOU'RE USED TO WAKING UP AT ANY ODD HOUR.
I'M ALSO KIND OF EXCITED TO WATCH EVERYBODY
GROGGILY SLUMBER AROUND THE HOUSE LIKE ZOMBIES.
I'M PUMPED, I'M READY TO GO.
- YEAH. I SAID, WHAT. - YEAH.
[laughter]
- WE GET TO THE BAYOU BARN. IT'S A PRETTY COOL SPACE.
- THIS THING'S [bleep] A BEAST. I WANT ONE OF THESE AT HOME.
- WE SEE ALL THIS AMAZING COOKERY
THAT I'VE NEVER EVEN USED BEFORE.
THERE'S A CHINA BOX.
THERE'S A HUGE, LIKE, STAND-UP SMOKER
AND THIS AMAZING ROTISSERIE GRILL THING.
- CAN I BORROW YOUR LIGHTER?
EXECUTING OVER OPEN FLAME, OUTDOORS,
HAS A LOT OF VARIABLES TO IT.
- I ALMOST JUST BURNT MYSELF TO DEATH.
- YOU COULD NEVER GET THE FIRE GOING THAT YOU WANT,
OR YOU COULD NOT GET THE PIECE OF EQUIPMENT THAT YOU NEED
TO WORK PROPERLY.
- BLUE IS HOT, ORANGE IS COLD.
- HUH. WELL, I'M LEARNING.
- I'M USING PORK BREAST.
IT HAS TO BE COOKED ON A REAL LOW HEAT FOR MOST OF THE TIME.
I SEE THIS GRILL,
AND I AM FAMILIAR WITH THE DESIGN.
IT'S PERFECT FOR WHAT I'M DOING TODAY.
I'M GONNA ROAST A BUNCH OF DIFFERENT PARTS OF THE PIG.
- UH-HUH.
- I'M GONNA MAKE TORTILLAS WITH BEEF LARD.
- A MINUTE, 47, GUYS. - HOUR, 47.
- HOUR, 47, SORRY. - NOT FUNNY, DOG.
- HEY, SERIOUSLY, I BUILT THIS FIRE
SO I CAN HAVE, LIKE, MOST OF THE GRILL.
OKAY?
- HOW MUCH TIME-- I JUST NEED TO GET MINE STARTED.
- I NEED THE ENTIRE TIME.
I FEEL LIKE IF I DIDN'T BUILD THE FIRE, NOBODY WOULD'VE.
JUST MOVE.
I JUST [bleep] SPENT AN HOUR BUILDING A FIRE,
AND EVERYONE JUMPS ON MY FIRE AND STARTS COOKING ON IT
LIKE THEY [bleep] BUILT IT.
WHOEVER'S GOT THOSE PRESSURE COOKERS WITH MEAT IN THEM
OVER THERE, ON THE FIRE-- - THAT'S ME, I'LL TAKE IT OFF.
RELAX.
SUCK A ***, MAN, STRAIGHT UP.
JUSTIN HAS THIS LOOK IN HIS EYES
WHERE I'M LIKE, THIS GUY IS GONNA CHOKE SOMEBODY OUT.
LIKE, HE JUST-- HE'S ON A DIFFERENT LEVEL.
NO, I'M WANT [bleep]...
- PEOPLE ARE GETTING WEIRD RIGHT NOW.
- I'M NOT BEING WEIRD TO PEOPLE.
- OH, MY GOD, THERE'S AN ALLIGATOR.
IN THE TREES.
- THERE IS.
- THE ALLIGATOR'S, LIKE, THREE FEET AWAY,
AND THE ONLY THING THAT'S REALLY GUARDING US
IS THE MAKESHIFT BAMBOO FENCE.
SO THIS THING COULD COME UP AND EAT MY FACE AT ANY TIME.
AAH, IT LOOKED AT ME. I'M OUT.
I'M MAKING BRAISED PORK BELLY IN A PORK BRODO
WITH CRISPY PIG SKIN.
♪ NEE NEE NEE NEE ♪
I'VE NEVER MADE THIS [bleep] BEFORE.
BUT THE LONGER I STAY ON HERE,
THESE CHALLENGES ARE MAKING ME REALLY CREATIVE
AND I WANT TO EXPOSE ALL OF THAT.
- YOU GOT THE LEG, RIGHT? - YEAH.
THE BOUCHERIE IS A BUNCH OF FRIENDS AND FAMILY
TOGETHER SHARING A PIG.
HOW Y'ALL DOIN'? - I'M GOOD. HOW ARE YOU?
- GREAT.
BACK HOME, I WORK A LOT. I'M NOT A VERY SOCIAL PERSON.
I CAME INTO THIS THINKING I WAS GONNA MAKE NO FRIENDS.
NICK, HOW ARE YOU DOING, BUDDY?
[deep voice] NICH-O-LAS. - NICH-O-LAS.
- NICH-O-LAS. TALKING TO YOU, BOY.
BUT I MADE MORE FRIENDS IN THE LAST FEW WEEKS
THAN I HAVE PROBABLY MY ENTIRE LIFE.
- WHAT ARE YOU MAKING, POPCORN? - YEAH, YOU GUYS HUNGRY?
- WHY NOT?
- SO IT'S DEFINITELY A GROWING EXPERIENCE
WHICH MAKES ME WANT TO BE HERE A LOT LONGER.
- POPCORN LOOKS GOOD.
- I CAN MAKE POPCORN, MAN. - [chuckles]
- HEY, CHEFS.
- HI. - SHIRLEY, HEY.
WHAT'S GOING ON?
- THIS IS A DUMPLING, GINGER AND SCALLION.
SO I'M LIKE, "OH, THIS TASTES JUST LIKE HOME."
SO I WAS LIKE, "I'M GONNA GO WITH THAT."
- I HAVE A FEELING THIS WHOLE THING TASTES LIKE HOME.
- YES. - SOUNDS LIKE IT.
- ISN'T THAT THE WHOLE POINT, THOUGH?
WHEN I GO TO MY GRANDMA'S HOUSE IN NORTHERN CHINA,
ONCE A YEAR, THEY WOULD SLAUGHTER A PIG
AS CHINESE NEW YEAR'S.
- IS THERE A NAME FOR IT THERE? IS THERE--
- SHA ZHU.
- SHA ZHU. - YEAH.
- WHAT'S THAT TRANSLATE--
- IT MEANS KILLING THE PIG.
- BOUCHERIE. - YEAH, BOUCHERIE. SAME THING.
- EXACTLY, IT'S BOUCHERIE.
- GREAT, I'M LOOKING FORWARD TO GETTING
A DIFFERENT STYLE OF FOOD.
- THANK YOU. - WHO'S OVER HERE?
- ME. - THIS IS YOU, TRAVIS?
- YEAH. - WHAT ARE YOU MAKING?
- A PORK BONE RAMEN. - OKAY.
YOU'RE ADDING THIS TO THAT? - YEAH.
THAT'LL BE PART OF THE GARNISH. - PART OF THE GARNISH, OKAY.
- IT'S MY ASIAN CAJUN.
- ANYONE DOING CAJUN ASIAN DOWN HERE?
- CALL IT "CASIAN." - "CASIAN." [chuckles]
I'M GETTING HUNGRY. THIS ALL SOUNDS GOOD.
NINA. - CHEF.
I'M DOING BRAISED PIG'S HEAD.
I'M MAKING A RAGU WITH IT.
- WHAT KIND OF FLAVOR PROFILE IS THIS?
IS THIS MORE CARIBBEAN THAT YOU'RE WORKING WITH?
- NO, I'M NOT GOING SPICY, I'M GOING JUST VERY SWEET.
STICKY. - UH-HUH.
- I'M JUST SECOND-GUESSING MYSELF RIGHT NOW.
THANK YOU.
THIS IS OUT OF MY COMFORT ZONE.
I'VE NEVER DONE ANYTHING LIKE THIS.
- IT'S GONNA BE CLOSE, MAN.
I'M LOOKING FOR FLAVOR. - YEAH. EXACTLY.
THIS IS ONE OF THOSE THINGS WHERE IT'S GONNA BE
EITHER SOMEONE MAKES A REALLY BAD MISTAKE
YOU KNOW, SO IT'S EASY FOR US, OR THIS
IS JUST ONE OF THE HARDEST DAMN DECISIONS WE HAVE TO MAKE.
- 30 MINUTES! - 30.
- OH.
- OH, HE'S GONNA BURN THE [bleep] DOWN.
- THIS FIRE-- IT GETS REALLY HOT,
AND IT'S MAKING MY PORK OVERCOOK.
[bleep].
THAT SUCKS.
- I JUST WANT TO SEE WHAT 30-MINUTE INCREMENTS LOOK LIKE.
- OH, [bleep]. TOO HOT. - TOO [bleep] HOT.
- THAT THERMOMETER GAUGE CAN'T BE RIGHT.
- I'M USING THE CAJUN OVEN, WHICH I'VE NEVER USED,
BUT IT'S JUST A BOX AND THEN YOU PUT CHARCOAL ON TOP.
- IT LOOKS PRETTY [bleep] TASTY, THOUGH.
- HAVING IMMUNITY KIND OF GIVES ME A LITTLE BIT MORE LEEWAY
TO GO OUTSIDE MY COMFORT RANGE.
VERY HAPPY. - SEVEN MINUTES.
- HOW YOU LOOKING?
- I DON'T KNOW. - HMM?
- I DON'T KNOW.
AS TIME IS WINDING DOWN, I TRY MY DISH,
AND IT KIND OF FALLS FLAT.
IT'S VERY UNDERWHELMING.
AND I'M LIKE, OH, MY GOD.
I HAVE MAYBE THREE MINUTES TO ADJUST THIS DISH.
I DECIDE TO ADD A LITTLE BIT OF CAYENNE PEPPER.
HOPEFULLY, IT'S NOT OVERWHELMING SPICY.
- ONE MINUTE.
[timer beeps] all: TIME.
[crowd cheers]
- THERE'S A LOT OF PEOPLE OVER THERE.
- THIS IS JUST A JUS THAT I MADE OUT OF THE TROTTER.
- THANK YOU. - THANK YOU.
- PORK TENDERLOIN AND BRAISED GREENS.
- PORK BELLY WITH A PORK BRODO.
- IT'S GOOD. - [chuckles]
- CAN WE HAVE MORE? [both laugh]
- SQUEEZE THE LIME JUICE AGAIN. - THANK YOU SO MUCH.
- THANK YOU.
- DONALD AND I DID A WALKTHROUGH,
AND I GOTTA TELL YOU, THE FOOD LOOKS AMAZING.
- YEAH? - YEAH.
- WELL, IT SMELLS DELICIOUS.
- LET'S GO GET IT. - ALL RIGHT.
- CAN WE CUT THE LINE? - NO.
- [bleep]. [laughter]
- HOW YOU GUYS DOING? - HEY, WHAT'S GOING ON?
- HI, BRIAN.
- LET ME START PLATING.
BASICALLY, THE PORK LOIN WRAPPED IN THE BELLY ITSELF.
THE INSIDE, I ROLLED WITH SAUTEED-OUT OYSTER MUSHROOMS
AND SHIITAKES.
- I THINK BRIAN DID A GREAT JOB WITH THE PORK.
- YOU KNOW, I THOUGHT ABOUT WHAT I WOULD DO
IF I WERE DOING THIS CHALLENGE, AND THIS IS THE PORCHETTA.
- HAVE YOU HAD ANYTHING TO EAT YET
OR IS THIS YOUR FIRST BITE?
- WE ATE THE PORCHETTA. - HOW WAS IT?
- IT WAS GOOD. - HOW DO YOU LIKE NEW ORLEANS?
- I LOVE IT. I LOVE IT.
- I GOT A HAR GOW ON ONE SIDE THAT'S GOT CRAB AND SHRIMP IN IT
AND THEN I DID A BLACK VINEGAR DAIKON PICKLE
WITH A LITTLE BIT OF YUZU.
- DUMPLING'S REALLY GOOD. - MM-HMM.
- THAT'S SARA'S DISH.
- I FOUND A WOOD-BURNING GRILL AND DID EVERYTHING ON IT.
IT'S A WOOD-ROASTED PORK BREAST TACO
WITH PORK LIVER SALSA VERDE.
- MAN, I THOUGHT THE TORTILLA WAS GOOD,
BUT IF YOU'RE GONNA COOK SOMETHING FOR A LONG TIME,
YOU KNOW, YOU GOTTA HAVE SOME FAT TO BASTE IT.
OTHERWISE, IT STARTS TO DRY.
- I DID FRIED TAQUITOS WITH HOMEMADE CHORIZO
AND THE POZOLE IS CHILE ANCHO, CHILE GUAJILLO,
GARLIC, CUMIN, CLOVES, BACKBONE.
- THIS IS NOT YOUR TYPICAL BOUCHERIE COOKING.
- I THINK THE IDEA, THOUGH, IS THE SPIRIT OF IT.
EVERYTHING'S IN HERE.
THIS IS DELICIOUS.
- CARLOS'S DISH WAS SO BIG.
- YEAH, THE POZOLE. - SO DIFFERENT.
SO JUICY.
- YEAH. - [laughs]
- HERE I'M MAKING WHAT I CALL
IS THE DAY AFTER CHINESE NEW YEAR.
IN THE DUMPLING HERE IS TRIMMING OF SHOULDERS
AND PORK NECKS.
- THIS DUMPLING IS SO DELICIOUS. - BLACK VINEGAR.
- SHE WAS THE ONLY ONE WITH CRACKLIN.
- YEAH.
I MEAN, HOW DO YOU HAVE A BOUCHERIE WITHOUT CRACKLIN?
YOU KNOW? - SERIOUSLY.
- IT'S THE BEST PART. - YEAH.
- REALLY GOOD, YEAH. - ON THE STREET OF BEIJING.
- SO I DID ABOUT A 2 1/2-HOUR BRINE.
- OKAY. - SOME PAELLA SPICE,
AND THEY'RE JUST SLOW-GRILLED.
GOT MELTED CORN AND A TOUCH OF POPCORN.
- [whispers] IT'S THE BEST ONE. - REALLY?
WALKING IN LINE, SOMEONE SAID THIS IS THE BEST ONE.
THIS IS NOT THE BEST ONE.
- I MEAN, THE PORK'S BEAUTIFULLY COOKED, THOUGH.
- YEAH.
- BUT EVERYTHING ELSE HAS BEEN AUTHENTIC AND INTERESTING.
AND THIS SEEMS LIKE A BUNCH OF VERY CONFUSING THINGS GOING ON.
- WE DID SAY "POPCORN."
- EVERY TIME I TASTE A NEW DISH, I THINK,
"OKAY, THIS IS MY FAVORITE. THIS IS MY FAVORITE."
- DID YOU EAT ANYTHING? - YEAH.
- WHAT'D YOU HAVE? - THE SOUP.
- WHAT'D YOU THINK? - IT WAS GOOD.
- I THOUGHT IT WAS GOOD TOO.
- LET ME ASK YOU A QUESTION: WAS IT BETTER THAN MOM'S COOKING?
[laughter]
- YOU ARE GOING TO RECEIVE
A CURED, GRILLED, AND BRAISED PORK BELLY.
AND THEN I ADDED MY BRAISING LIQUID TO A PORK BRODO
THAT I HAD MADE IN THE PRESSURE COOKER.
THE DISH, TO ME, JUST SEEMS A LITTLE INCOMPLETE.
I'M ALWAYS AT RISK OF GOING HOME.
AND ESPECIALLY WITH A DISH
THAT I DON'T KNOW HOW TO EXECUTE PROPERLY.
BUT HINDSIGHT'S A ***.
- I LIKE EVERY ASPECT OF STEPHANIE'S DISH
EXCEPT THE PORK BELLY. - THE BROTH IS GREAT, THOUGH.
- THE BROTH IS FANTASTIC.
- THE PORK BONE "RAM-EN."
- "RAM-EN." - "RAM-EN."
- CAJUN-STYLE PORK TENDERLOIN.
I HAVE THE BACK MARROW AND BACK FAT.
- DID YOU MAKE YOUR NOODLES? - I DIDN'T.
- OKAY.
- IT'S NOT LIKE IT'S IMMENSELY DIFFICULT TO MAKE RAMEN NOODLES.
- PRETTY TASTY.
- IT IS PRETTY TASTY. - WHAT'S GOING ON?
- LOOKS LIKE YOU ENJOYED YOUR LUNCH.
- I DID. - HE'S THOROUGHLY ENJOYING IT.
- I'M REALLY MESSY TODAY.
- IT WAS THE RAMEN THAT DID THAT TO YOU?
- I THINK IT WAS THE RAMEN. - IT MAY HAVE BEEN.
- I FELL VICTIM TO THE RAMEN TOO.
- WELL, THAT'S THE GOOD THING ABOUT WEARING WHITE,
'CAUSE IT KIND OF GOES WITH EVERYTHING.
- I HAVE A LITTLE CRISPY TROTTER FOR YOU TODAY.
BRAISED IT AND THEN PULLED IT OFF THE BONE.
TOOK THE SKIN AND PICKLED IT.
- WHAT DO YOU THINK?
- I THINK WE'RE GONNA HAVE A REALLY HARD TIME
FIGURING THIS OUT, 'CAUSE THIS IS REALLY GOOD.
- TELL ME ABOUT YOUR PIG.
- COOKED THE HEAD. A LITTLE BIT OF NECK.
CURED IT, PUREED IT AND THEN FOLDED EVERYTHING TOGETHER
AND GAVE IT KIND OF LIKE A RILLETTE FEEL TO IT.
- I MEAN, THIS IS A SUPER RICH, HEAVY MEAT.
- I THINK HE WAS SMART TO ADD SOME BRIGHTNESS IN THE VEGGIES.
- I THINK IT'S WONDERFUL.
- OH, IT'S REALLY GOOD.
- IT IS. - IT GETS HOT.
- IT'S WARM. IT'S WARM.
I JUST KEEP TELLING MYSELF, IT'S JUST WARM.
- TODAY, I MADE A PIG'S HEAD RAGU.
IT'S MUSTARD GREENS, SWEET CORN SPATZLE.
IT'S A LITTLE SPICY.
- AND WHAT'S ON TOP? - CRISPY PIG EARS.
- THE HEAT BUILDS ON THIS TOO.
DOESN'T HIT YOU ALL AT ONCE, IT'S JUST COMING...
- IT'S THERE NOW. - COMING AND COMING, YEAH.
- WHAT'D YOU THINK? - DELICIOUS.
- IT'S GOOD.
- I MEAN, YOUR DISH JUST WENT EVERYWHERE FLAVOR-WISE.
- HOW DO YOU THINK IT COMPARED TO TOBY'S BOUCHERIE?
- [chuckles]
- DON'T WORRY. I'M GONNA STILL BE Y'ALL FRIEND.
[laughter]
- WHAT WE SHOWED THEM LAST NIGHT
AND WHAT THEY PRODUCED TODAY,
THEY DID A PRETTY GOOD JOB.
- SOME OF THE MOST ENJOYABLE FOOD I'VE HAD ON THE SHOW
IN 11 SEASONS. all: WHOA!
- THE PORK, I FELT, WAS KIND OF, LIKE,
DRAINED OF EVERYTHING IT HAD.
- THERE WASN'T A [bleep] LEAN PIECE OF PORK
IN THAT WHOLE [bleep] BRISKET.
- HOW DID YOU DO? - I'M NOT SURE.
MIGHT'VE BEEN TOO SALTY. IT MIGHT'VE BEEN TOO ACIDIC.
IT MIGHT'VE BEEN TOO SWEET. I DON'T KNOW.
- STEPHANIE THINKS TOO MUCH ABOUT HER FOOD
THAT SHE WANTS TO MAKE.
- THAT [bleep] WAS SALTY.
- IT WASN'T SALTY. YOU'RE OUT OF YOUR MIND.
STEPHANIE IS SO NERVOUS.
I'VE NEVER MET ANYBODY MORE NERVOUS IN MY LIFE.
- I HAVE, LIKE, A FARMER'S TAN. I'M A MESS.
I FEEL LIKE I'M GONNA VOMIT MOST OF THE TIME.
I BURNED MY TONGUE AT THE BEGINNING THIS MORNING.
OY.
NOT GOOD.
FUNNY. FUNNY. BUT NOT GOOD.
DO YOU SEE ALL THIS BROWN? I LIT MYSELF ON FIRE.
- AT THE END OF THE DAY, I THINK EVERYBODY
PUT THEIR BEST FOOT FORWARD.
- IT WAS WAY BETTER THAN I THOUGHT IT WAS GONNA BE.
- YEAH.
WELL, USUALLY WHEN I'M HAPPY IS WHEN I GET [bleep] BEAT UP.
- SHH. - UH-OH. [bleep].
- I THOUGHT OVERALL, IT WAS SOME
OF THE MOST ENJOYABLE FOOD I'VE HAD ON THE SHOW...
- YEAH? - IN 11 SEASONS.
all: WHOA. - WHAT?
- IT'S A FAIRLY MULTI-ETHNIC GROUP OF CHEFS THAT WE HAVE.
AND THEY REALLY JUST DID SOME AMAZING STUFF.
- THAT'S THE GREAT THING ABOUT USING A PIG,
IS THAT EVERY CULTURE HAS SOME VARIABLE
OF HOW THEY COOK WITH A PIG.
- YEAH, I THINK THAT'S KEY. THEY WERE AUTHENTIC.
- WHAT ARE SOME OF THE BEST DISHES
THAT WE TASTED TODAY?
- SHIRLEY.
HER DUMPLING, I THOUGHT, WAS REALLY DELICIOUS.
- HER SALAD WAS GREAT. IT WAS JUST REALLY BRIGHT.
- THE KIDNEY ON IT, I THINK,
REALLY BROUGHT THAT TO A DIFFERENT LEVEL.
- YOU KNOW, I REALLY LIKED NINA'S STEW.
- YEAH, ME TOO. - I THOUGHT IT WAS GREAT.
- WENT FROM REALLY SWEET TO REALLY NICE,
BEAUTIFUL, LONGING SPICE TO IT.
- BRIAN'S PORCHETTA WAS REALLY NICE, I THOUGHT.
- YES. THAT WAS REALLY GOOD TOO.
- CARLOS'S POZOLE WAS JUST, I THOUGHT, EXCELLENT.
GREAT FLAVOR. IT WAS GOOD.
HE MADE THE CHORIZO HIMSELF. - YOU'RE GONNA BE ON TOP.
TACO PARTY'S GONNA BE ON TOP, BOTH OF US.
- JUSTIN'S MEAT WAS A LITTLE DRY WHEN WE HAD IT.
IT WAS MAYBE ONE OF THE LAST PIECES WE HAD.
- YOU WERE GETTING THE DREGS?
- KINDA. - [laughs]
- [scoffs] IT WASN'T DRY.
IT WAS [bleep] BRISKET. IT WAS PORK BRI--
IT WAS ALL FAT.
- YOU SHOUTED ACROSS THAT YOU LIKED LOUIS'S CORN.
- YOU DIDN'T LIKE IT? WAS IT TOO SWEET FOR YOU?
- I THOUGHT THE CORN WAS WAY SWEET,
AND I DIDN'T APPRECIATE THE FACT
THAT IT WAS LIKE CHEWED-UP KERNELS IN THERE.
- NO, I SAW A LOT OF GUESTS GO BACK
AND JUST GET SOME POPCORN.
WHICH I WOULD HAVE DONE TOO.
- THE POPCORN WAS GREAT, IT WAS JUST UNNECESSARY.
- TRAVIS'S-- - RAMEN, HE CALLED IT?
- MY FEELING IS, 11 CHEFS LEFT, YOU GOTTA BUST IT OUT.
FLAVOR-WISE, IT WAS GOOD, BUT THERE WERE SOME FLAWS
IN THE DISH AND I DIDN'T LIKE THE WAY IT WAS EXECUTED.
- I WOULD HAVE LOVED TO MAKE MY OWN NOODLES.
- FOR ME, I'VE GOT STEPHANIE.
THE PORK BELLY, IT WASN'T REALLY PACKED WITH FLAVOR THAT MUCH.
- FLAVORLESS. - BECAME NOTHING AND FLAVORLESS.
- YEAH, IT WAS A LITTLE PALTRY COMPARED TO EVERYBODY ELSE'S.
- I TOLD YOU NO ONE WAS GONNA LIKE MINE.
- ALL RIGHT, SO WHICH PORK DISH IS THE BEST
AND WHICH PORK DISH SHOULD SEND SOMEONE HOME?
- [bleep].
- THERE WASN'T A [bleep] LEAN PIECE OF PORK
IN THAT WHOLE [bleep] BRISKET.
THEY'RE NITPICKING MY DISH, AND IT'S [bleep] IRRITATING.
I THINK CARLOS SABOTAGED ME.
CARLOS WAS PROBABLY LIKE, "YOU SEE THE ***'S MEAT?"
[laughter]
"YOU SEE HOW DRY IT IS?"
- CAN WE SEE NINA, SHIRLEY, AND CARLOS?
THANK YOU. [applause]
- CHEFS, CONGRATULATIONS.
THE THREE OF YOU SERVED
THE JUDGES' FAVORITE DISHES TODAY.
- SHIRLEY, HOW DID THE DAY GO FOR YOU?
- ME AND MY MOM USED TO TRAVEL FOR THREE DAYS ON A TRAIN
JUST TO GO BACK TO GRANDMA'S HOUSE.
AND THEN COOKING AROUND ALL THESE GREAT CHEFS
BRING BACK MEMORY THAT HELPING GRANDMA IN THE KITCHEN
MAKING DUMPLINGS WITH MY MOM, SO I REALLY, REALLY ENJOYED IT.
- I WOULD TRAVEL THREE DAYS FOR THOSE DUMPLINGS.
- I WAS SO EXCITED ABOUT THE DUMPLING,
AND THEN WHEN I HAD THE SALAD, I WAS VERY SURPRISED.
I MEAN, I ALMOST THOUGHT YOU WOULD HAVE BEEN FINE
WITH JUST THE SALAD.
- THANK YOU.
- CARLOS, YOU ALSO WERE VERY INSPIRED BY YOUR FAMILY.
- WHEN MY MOTHER MADE POZOLE EVERY THURSDAY,
PEOPLE TRAVELED FOUR HOURS JUST TO GET POZOLE AND GO BACK.
- IT WAS AWESOME.
JUST THE FLAVORS WERE REALLY GOOD,
THE HOMINY WORKED SO WELL,
JUST THE WHOLE STRUCTURE OF THE POZOLE WAS PERFECT.
- I JUST WANT THE RECIPE. [laughs]
- YEAH, SURE. NO PROBLEM.
- NINA, HOW DID THE DAY GO FOR YOU?
- JUST SEEING, YOU KNOW, A PIG THAT SIZE
AND EVERYBODY'S JUST TAKING DIFFERENT PARTS OF IT
AND DOING SO MANY THINGS WITH IT, IT'S--IT'S EXCITING.
- SHIRLEY AND CARLOS GAVE US VERY TRADITIONAL DISHES,
AND THEN THIS WAS JUST OUT OF LEFT FIELD.
- YEAH.
- IF THAT ISN'T A NATIONAL DISH OF SOMEWHERE, IT SHOULD BE.
PERHAPS "NINASTAN."
- [laughs]
- BUT IT SHOULD BE A NATIONAL DISH SOMEWHERE.
- YOU NAILED IT. IT WAS REALLY, REALLY SUCCESSFUL.
- THANK YOU.
- DONALD, PLEASE ANNOUNCE OUR WINNER TONIGHT.
- THERE WAS A LOT OF GREAT FOOD.
THERE WAS A LOT OF SOUL IN THE FOOD TONIGHT.
BUT I THINK BY A VERY, VERY SLIM, NARROW MARGIN...
CARLOS IS THE WINNER TODAY. - THANK YOU.
- CONGRATULATIONS, CARLOS. - THANK YOU.
GOOOAL!
- THIS HAS BEEN GREAT, YOU GUYS. JUST KEEP COOKING LIKE THIS.
GONNA SEE YOU UP HERE A LOT,
'CAUSE THIS IS JUST REALLY EXCITING.
- MY MAMA WOULD BE SAYING, YOU KNOW, "GOOD JOB, MIJO.
YOU'RE JUST COOKING LIKE ME." [laughs]
- NOW I NEED YOU TO SEND BACK SOME OF YOUR COLLEAGUES.
GOOD WORK. - THANK YOU.
[applause]
- MINE WAS THE WEAKEST. - HOW ARE YOU GONNA DEFEND IT?
- I THOUGHT IT WAS FLAVORFUL. I WAS JUST WRONG.
- YEAH! [applause]
- THEY WANT TO SEE JUSTIN, LOUIS, STEPHANIE.
- OKAY.
- AWESOME. THAT'S AWESOME.
- THEY SAID IT WAS, LIKE, A CLOSE CALL.
- DON'T BE MAD THAT YOU LOST ONE, NINA.
- SHUSH.
- LET US--LET US GET ONE ONCE IN A WHILE.
[suspenseful music]
♪ ♪
- CHEFS, THE THREE OF YOU
HAD OUR LEAST-FAVORITE DISHES IN THE BOUCHERIE,
AND UNFORTUNATELY, ONE OF YOU WILL BE GOING HOME.
HOW DID THE DAY GO FOR YOU, JUSTIN?
- THROUGHOUT THE WHOLE DAY,
I FELT REALLY GOOD ABOUT MY DISH.
SO I'M ACTUALLY PRETTY SURPRISED
THAT I'M STANDING RIGHT HERE RIGHT NOW.
- I FOUND THE PORK YOU GAVE TO ME TO BE VERY BLAND
AND VERY DRY.
- UM, YOU KNOW, FOR THAT I APOLOGIZE,
BUT I REALLY FELT LIKE IT WAS A WELL-COOKED PIECE OF MEAT
AND I FELT LIKE I HAD EXECUTED, YOU KNOW?
- NONE OF YOUR DISHES WERE BAD. - NONE OF THEM WERE BAD.
THEY WERE ALL DELICIOUS, ACTUALLY.
- SOME DYNAMITE FOOD TODAY.
JUSTIN, WITH YOUR DISH, THAT WAS THE FIRST THING WE ATE,
AND WE HAD A NICE PIECE OF MEAT.
BUT THEY BOTH THOUGHT IT WAS ON THE DRY SIDE.
SO IT'S JUST AN ISSUE OF CONSISTENCY HERE.
STEPHANIE, HOW'D YOU COOK THE PORK?
- THE PORK ITSELF I CURED FOR A LITTLE OVER AN HOUR.
GRILLED IT, THEN I BRAISED IT,
THEN I TOOK IT OUT AND I GLAZED IT
AND THEN I FINISHED IT BY GRILLING IT AGAIN.
- I THINK YOU GOT A LOT OF FLAVOR IN IT
AND I THINK IT ALL ENDED UP IN THE BROTH.
- MM-HMM.
- BUT THE PORK THAT WAS LEFT IN IT,
I THOUGHT, WAS KIND OF, LIKE, DRAINED OF EVERYTHING IT HAD.
- SOMETHING WAS MISSING.
MORE TEXTURES, MORE THINGS GOING ON.
IF ONE OF MY CHEFS IN A RESTAURANT CAME WITH THAT DISH
AND THEY PUT IT ON THE MENU, I WOULD LOOK AT IT AND GO,
"IT'S NOT FINISHED YET. GO FINISH IT."
- LOUIS, HOW DID YOU COME UP WITH YOUR CONCEPT?
- FELT LIKE IF I COULD PULL OFF
GOOD MEAT COOKERY WITH THE LEG,
THAT ALREADY WOULD SET ME APART FROM EVERYBODY ELSE.
- THE PORK ITSELF, I WAS JUST REALLY IMPRESSED.
WHERE I GOT LOST WAS, WELL, THE POPCORN
WAS DEFINITELY, I THINK, UNNECESSARY.
- THE PROBLEM I HAD IS THE CORN THAT YOU CHOSE TO USE.
WHEN IT HAS SKIN THAT'S SO THICK ON THE KERNEL
AND THEN YOU PUT IT INTO THE DISH,
IT'S JUST NOT APPETIZING.
- JUST HAD ONE OR TWO TOO MANY IDEAS GOING ON
THAT TOOK AWAY FROM THIS CORE IDEA
OF TREASURING THAT PIG.
- THANK YOU. THAT'LL BE ALL FOR NOW.
- YOU KNOW, WHAT'S REALLY A SHAME HERE
IS SOMEONE'S GONNA GO HOME FOR A GOOD DISH.
- I KNOW, I KNOW.
- STEW FOR A LITTLE BIT AND THEN GO ON BACK.
- HOW'D THAT GO?
- IT WAS ROUGH. THEY JUST RIPPED US APART.
- IT'S A GENERAL AGREEMENT ABOUT MINE.
- THEY JUST SAID, "YOU NEEDED EDITING.
YOU DID TOO MUCH STUFF."
- HIS WAS OVER-COMPOSED, MINE WAS UNDER-COMPOSED.
- WOULDN'T YOU SAY THAT EVERY FOOD
THAT'S EVER SERVED IN A BOUCHERIE,
IT'S ABOUT THESE THINGS
THAT YOU'VE MADE IN THE WOODS FOR YEARS.
- IT'S ABOUT THE SPIRIT OF WHAT IT MEANS.
- THERE WAS A LOT OF PASSION IN THOSE WINNING DISHES,
AND WE JUST DID NOT SEE THAT ON THESE THREE.
- TO ME, STEPHANIE'S DISH
REALLY LACKED THE MOST HEART AND SOUL.
- I THINK SHE JUST CLINICALLY OVER-THOUGHT HER DISH.
SHE JUST DIDN'T EXPRESS HERSELF.
- THEY WANTED TO SEE MORE OF MY SOUL ON A PLATE.
- JUSTIN'S DISH-- IT JUST WAS SO DRY.
- I MEAN, I THOUGHT THE SALAD WAS GOOD.
THE ONLY THING THAT THREW THAT DISH OFF FOR ME
WAS THAT ONE SINGLE PIECE OF PORK IN IT.
- I THOUGHT IT WAS A GREAT PIECE.
I DON'T UNDERSTAND.
- LOUIS'S PROBLEM WAS TOO MUCH STUFF ON THE DISH.
- I THOUGHT IT WAS TOO MUCH BAD STUFF ON THE DISH.
- AT LEAST HIS PORK WAS DELICIOUS.
- YOU'RE RIGHT. I MEAN, THE PORK WAS GOOD.
I HATE THE POPCORN IN IT. I JUST HATE IT.
I MEAN, IT'S JUST SILLY. - HATE'S A STRONG WORD.
- IT'S REALLY EASY TO HANDLE SOMEBODY SAYING YOUR DISH SUCKS,
BUT IT'S REALLY HARD TO BE LIKE, "GO HOME."
- WELL, CLEARLY, I THINK WE HAVE OUR ANSWER.
LET'S GET THEM OUT HERE.
[suspenseful music]
♪ ♪
- CHEFS, TODAY'S CHALLENGE WAS ALL ABOUT THE PIG.
I THINK ACROSS THE BOARD,
SOME OF THE BEST DISHES, AS A GROUP,
THAT I'VE HAD IN 11 SEASONS.
JUSTIN, YOUR TACO WAS REALLY GOOD,
BUT IT WAS JUST CONSISTENCY ISSUES.
DISH HAS TO BE SOLID FROM START TO FINISH.
STEPHANIE, THE MEAT DIDN'T HAVE A LOT OF FLAVOR,
BUT THE BROTH DID.
GOOD DISH, BUT JUST MISSED THE MARK.
LOUIS, YOU DID A GREAT JOB COOKING THE PORK,
BUT A DISH IS THE SUM OF ALL THE COMPONENTS,
AND THE CORN, SCALLION, AND MUSHROOMS
WERE JUST NOT RIGHT AT ALL.
NOW, THIS IS REALLY TOUGH, BECAUSE SOMEONE IS GONNA GO HOME
FOR A GOOD DISH.
PADMA?
♪ ♪
- LOUIS,
PLEASE PACK YOUR KNIVES AND GO.
- THANK YOU.
- THAT'LL BE ALL. THANK YOU.
- I'M DISAPPOINTED.
I THINK OTHER PEOPLE MADE BIGGER MISTAKES THAN I DID.
- I STILL THINK IT WAS THE RIGHT DECISION.
- WHEN YOU PUT IT ALL TOGETHER, HIS FOOD WAS JUST--
COULD'VE BEEN GOOD.
all: NO.
- REALLY?
- I'LL SEE YOU.
I DIDN'T REALLY GET TO LEAVE, LIKE, MY MARK, MY STAMP...
ADIOS, CARLOS.
MY IMPRESSION OF WHAT I THINK FOOD IS.
I DIDN'T REALLY GET TO LAY IT DOWN
LIKE I THOUGHT I WAS GOING TO.
THAT'S MY BIGGEST REGRET.
DON'T BE SAD.
ALL RIGHT, GUYS.
[applause]
WHOEVER FACES ME IN LAST CHANCE KITCHEN,
THEY HAVE NO IDEA HOW GOOD OF A COOK I AM.
I'D LIKE TO MAKE THE COMEBACK, BE THE UNDERDOG.
YOU GOTTA BE CAREFUL WITH THE UNDERDOG.
- RIGHT NOW, ON LAST CHANCE KITCHEN...
- I AM READY. ARE YOU READY?
- YOU BETTER BE READY.
- LOUIS MAY HAVE GOT POPPED FOR HIS PUZZLING PORK DISH.
- I DEFINITELY WOULD NOT HAVE PUT POPCORN ON THAT DISH.
- BUT HE'S NOT READY TO THROW THE GAME JUST YET.
- OH!
- LET'S GO, JANINE.
- CAN HE OUT-COOK JANINE?
TASTES GOOD, TASTES GOOD.
- OR WILL SHE DELIVER HER FIFTH WIN?
- OH, MY GOD.
- WATCH LAST CHANCE KITCHEN AT BRAVOTV.COM NOW.
ON THE NEXT EPISODE OF TOP CHEF...
IT'S TIME FOR...
- RESTAURANT WARS. - RESTAURANT WARS.
- LET'S JUST BE POSITIVE RIGHT NOW
AND [bleep] COOK GREAT FOOD. HOW 'BOUT THAT?
I'M A GREAT LEADER.
JUST DO WHAT I SAY, PLEASE,
AND EVERYTHING WILL BE ALL RIGHT.
- SMILE.
NO MATTER HOW MUCH THE HOUSE IS BURNING DOWN AROUND YOU,
YOU HAVE TO PUT ON THE FRONT-OF-HOUSE MASK.
- WE DIDN'T ACTUALLY GET A CHANCE TO LOOK AT THE MENU.
- JUDGES, I NEED IT. - TRAVIS!
- LEAVE THE EGOS AT THE [bleep] DOOR.
- TO LEARN MORE ABOUT THE CHEFS, GO TO BRAVOTV.COM.