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- PREVIOUSLY ON TOP CHEF MASTERS...
12 OF THE MOST ACCLAIMED CHEFS IN AMERICA
CAME TO THE COSMOPOLITAN OF LAS VEGAS
TO PUT THEIR REPUTATIONS ON THE LINE
IN ONE CULINARY CLASH OF THE TITANS.
- WHOO! - LET THE FEAST BEGIN!
- A FOODIE FLASH MOB CHALLENGED THE CHEFS
TO MAKE UPSCALE PICNIC DISHES.
- MAY THE FORCE BE WITH US.
- CHRIS AND PATRICIA WORK SO WELL TOGETHER.
I THINK IT'S TIME TO SHOW THEM THAT LORENA GARCIA
IS THE ONE TO BEAT.
- HEY, EVERYBODY! - HEY!
- WITH HIS PORK AND PINE NUT TUREEN,
CHRIS PUT OUT QUITE A SPREAD.
- THAT'S ONE OF THE BEST PATE
I'VE EVER EATEN. - IT'S PERFECT.
- CHRIS. CONGRATULATIONS.
WHILE PATRICIA'S DISHES,
INSPIRED BY MARCO POLO'S SILK ROAD,
SENT HER PACKING.
- I REALLY DIDN'T LIKE IT. - PATRICIA.
PLEASE PACK YOUR KNIVES.
- THE STUDENT'S NEVER SUPPOSED TO BEAT THE TEACHER.
- THREE CHEFS REMAIN.
ONE CHEF WILL EMERGE VICTORIOUS,
AND WIN THE GRAND PRIZE OF $100,000 FOR THEIR CHARITY,
FURNISHED BY ANOLON GOURMET COOKWARE,
AND BE CROWNED THE WINNER OF TOP CHEF MASTERS.
[laughter]
- I KNEW THIS ONE WAS COMING.
I DIDN'T KNOW WHEN. - AND THERE IT IS.
- AS SOON AS WE WALK IN, I KNOW EXACTLY WHAT WE'RE DOING.
WE ARE COOKING WITH SOMEBODY THROUGH THE WALL.
YOU'RE AN EVIL MAN, CURTIS.
- HOW DOES IT FEEL
TO BE THE FINAL THREE OF TOP CHEF MASTERS?
- WOW. - PRETTY AWESOME.
- UNBELIEVABLE. - AMAZING.
- BUT THERE'S STILL A COUPLE OF CHALLENGES
BETWEEN YOU AND THE FINALE.
WE'RE BRINGING BACK ONE OF OUR FAVORITE QUICKFIRES.
[laughter]
TODAY'S QUICKFIRE WILL TEST YOUR COMMUNICATION SKILLS.
YOUR WORK STATION HAS A SET OF EQUIPMENT
AND A SET OF INGREDIENTS,
AND YOU CAN ONLY USE THOSE TO MAKE YOUR DISH.
ON THE OTHER SIDE OF THE DIVIDER
IS AN EXACT SET OF INGREDIENTS AND EQUIPMENT
AND A MYSTERY TEAMMATE.
- SHOWGIRLS, RIGHT? - [laughs]
- WHAT I'VE LEARNED ABOUT THIS CHALLENGE
FROM WATCHING IT BEFORE IS THAT IT PAYS TO BE NICE.
- I'M NOT HEARING YOU WELL. - OKAY, LISTEN!
- TAKE THE MUSHROOMS OUT?
- NO, TASTE IT! HEY, GET BACK HERE!
GOOD THING I'VE BEEN JUST YELLING AT MY DAD THE WHOLE DAY.
- YOU'LL HAVE JUST 20 MINUTES TO CREATE A DISH
WHILST INSTRUCTING YOUR TEAMMATE
TO CREATE THE EXACT SAME DISH.
I'LL BE JUDGING THE DISHES
ON HOW SIMILAR THEY LOOK AND TASTE,
AS WELL AS WHO MAKES THE BEST DISH OVERALL.
CHEFS, PICK YOUR STATION AND PUT YOUR BLINDFOLDS ON.
- [groans]
- NIGHT-NIGHT.
- YOUR MYSTERY TEAMMATES WILL NOW ENTER THE KITCHEN
AND TAKE THEIR PLACE BEHIND THE DIVIDER.
REMEMBER, YOU CANNOT MOVE FROM YOUR STATION,
AND YOU MUST ONLY USE WHAT'S IN FRONT OF YOU.
THE CHEF WITH THE WINNING DISH SCORES $5,000 FOR THEIR CHARITY,
FURNISHED BY LEXUS.
YOUR 20 MINUTES STARTS NOW.
- ALL RIGHT, CHEF, WE'RE GONNA *** THIS OUT, ALL RIGHT?
- [faking thick accent] I WILL TRY TO DO MY BEST.
- I CAN'T HEAR A WORD YOU'RE SAYING.
- CAN YOU HEAR ME? - BARELY?
- I CANNOT HEAR YOU.
- OKAY, I'M NOT TALKING. GIVE ME A SECOND.
20 MINUTES IS A VERY SHORT PERIOD OF TIME,
AND IT'S VERY FRUSTRATING TO TRY AND COMMUNICATE
AND NOT BE ABLE TO HEAR THE PERSON YOU'RE TALKING TO.
- ON THE FLOOR, YOU'LL NOTICE BACON.
- I'VE GOT THE BACON.
- AND THERE'S SHRIMP ON THE BOTTOM, SIR.
- I'VE GOT THE SHRIMP. - WHOEVER'S ON THE OTHER SIDE
HAS AN ACCENT, AND I DON'T KNOW WHERE IT'S FROM.
I MEAN, IT COULD BE MY BROTHER FOR ALL I KNOW.
BUT WHAT I'M TRYING TO DO IS REALLY SUSS OUT
THIS PERSON'S SKILL LEVEL.
DO YOU KNOW HOW TO PEEL SHRIMP?
- YES.
- HAVE YOU COOKED A LOT?
- I CAN COOK. I AM A HOME COOK.
- YOU'RE A HOME COOK? OKAY.
TAKE OUT THE CHICKEN BREAST.
- TAKE THE WHAT?
- I WANT YOU TO CHOP THE BACON AS SMALL AS POSSIBLE.
- ALL RIGHT, ALL RIGHT. YOU GOT IT.
- JUST GRAB A LITTLE PIECE OF CHICKEN.
CUT IN THE SAME SIZE... - YES, CHEF.
- OF THE BACON AND THROW IT IN THERE TOO, OKAY?
- YOU GOT IT, CHEF. OKAY.
- WE'RE GONNA DO TWO PLATES,
THREE SHRIMP EACH. - ALL RIGHT, I'M ON IT.
- THEN I'M GONNA TEACH YOU HOW TO TAKE OUT THE BAD SECTION.
- I'M ALL YOURS. - [laughs]
- PULL THE FILET OFF, THEN CUT IT IN HALF LENGTHWISE.
- YES.
- I WANT TO MAKE SURE THE PERSON NEXT TO ME
IS MOVING AT THE SAME PACE, 'CAUSE IF I GET TOO FAR AHEAD,
IT'LL BE HARD TO KEEP THE FLOW AS IT SHOULD BE.
OKAY, YOUR CHICKEN'S SAUTEING?
- NOT YET.
- GRAB A SHALLOT. - SHALLOT.
- AND START CHOPPING IT AS SMALL AS YOU CAN.
- YOU GOT IT--WHAT DO YOU WANT WITH THIS CHICKEN?
- THE CHICKEN AND THE BACON SHOULD BE COOKING, OKAY?
OH, MY GOD, THE CHICKEN SHOULD BE ALREADY IN THE SAUCE
ALREADY COOKED AND DONE.
- IT'S IN THE PAN.
- NOW TAKE THE TOMATO AND DICE IT VERY SMALL.
ONE TOMATO IS JUST FINE.
- HOLD ON, CHEF, I'VE GOT THE GARLIC.
- 20 MINUTES. THIS IS CRAZY.
- NOW DROP YOUR SHRIMP INTO THE PAN.
- OKAY, IT'S ALL GOING IN.
- EXCELLENT.
- OKAY, SO FINISH WITH THE TOMATOES.
GO FOR IT. - OOH-WHEE!
- MINCED ROSEMARY, GRATED PARMESAN,
SWISS CHARD, GARLIC, AND BACON.
IS THAT CORRECT? - YEP.
- CHEFS, YOU HAVE FIVE MINUTES REMAINING!
- IS YOUR CHICKEN COOKED? - THE CHICKEN IS COOKED.
- PULL IT OUT AND PUT IT ON THE PLATE.
PUT THE BACON IN THE PAN.
I HAVE NO IDEA WHAT THE END DISH
ON THE OTHER SIDE OF THE DIVIDER'S GONNA LOOK LIKE.
I'M HOPING IT'S GONNA TASTE GREAT.
- THROW THE PASTA IN THE WATER.
IT SHOULD BE BOILING NOW.
- THE WATER'S NOT BOILING YET.
- THIS QUICKFIRE CHALLENGE IS GOING OUT THE WINDOW FOR ME.
WHEN I TASTED THE PASTA, IT WAS RAW.
NOT TIME TO COOK. TWO MINUTES TO GO.
THIS IS NOT GOING MY WAY.
I DON'T THINK THE PASTA IS GOING TO BE READY,
SO TAKE THE LEAVES THAT YOU HAVE IN FRONT OF YOU,
CHOP IT VERY FINE, AND PUT IT IN THE BOTTOM OF YOUR PLATE.
PLAN B IS NEVER GOING TO WORK.
AND LET'S FINISH IT OFF
WITH A LITTLE BIT OF BASIL AND PARMESAN CHEESE.
- SPREAD THE CHICKEN AROUND IN A STRAIGHT LINE
AT THE BOTTOM OF THE PLATE AND SAUCE OVER THE CHICKEN.
- I WANT YOU TO DO A NICE LITTLE SPOONFUL
RIGHT ON TOP OF THE CENTER OF THE SHRIMP.
- BASIL, A LITTLE BIT OF PARMESAN CHEESE,
AND BLACK PEPPER AT THE END, AND WE'RE DONE.
OKAY, TEN SECONDS! FINISH IT UP!
[overlapping chatter]
- CHEFS, YOUR TIME IS UP!
- THIS IS CRAZY! [laughs]
- CHEFS, DO YOU WANT TO KNOW WHO YOUR TEAMMATES WERE?
- VERY MUCH SO.
- PLEASE REMOVE THE DIVIDERS.
- HOLY [bleep], JAMES. - [laughs]
- OH, MY GOD!
[laughter]
- YOU KNOW, THIS DIDN'T COME OUT LOOKING THAT DIFFERENTLY.
- SO THEY PULL THE WALL BACK,
AND IT'S MR. SWEATER HIMSELF, JAMES OSELAND.
OH, MY GOD, THAT IS [bleep]ING HYSTERICAL.
I HAD NO IDEA.
I'M TRYING TO THINK TO MYSELF, LIKE,
"WHO THE [bleep] IS NEXT TO ME?"
- I DIDN'T CLEARLY SAY "USE HALF THE CHICKEN,"
BUT IT LOOKS GREAT.
NO CLUE AT ALL THAT THAT WAS RUTH REICHL.
- WELCOME TO MY WORLD. - YEAH.
- I'M IN SHOCK WHEN I SEE FRANCIS.
HE WAS TRYING TO MAKE THIS, YOU KNOW, DIFFERENT VOICE
SO I WOULDN'T RECOGNIZE WHO HE WAS, SO IT WAS FUN.
WOW, THAT'S INTENSE!
- THAT LOOKS GOOD.
- [laughing] IT'S NOT--IT'S NOT TERRIBLE.
- SO, CHRIS, WAS HE A GOOD STUDENT?
- [laughs] - I THINK SO.
- THE PRESENTATION OF THESE ARE BOTH PRETTY ACCURATE.
THIS ONE LOOKS LIKE IT'S GOT A BIT MORE CELERY,
AND THIS ONE...
- THE CELERY'S THERE. - NOT SO MUCH.
SO, CHRIS, WHY DON'T YOU TELL ME WHAT THE DISH IS?
- JUST VERY SIMPLE.
IT'S PRAWNS, A LITTLE BIT OF SAUTEED CELERY
WITH SOME THYME, SOME PINE NUTS, A LITTLE CHILI THREAD.
- THERE'S A LOT MORE CHILI THREAD ON THIS ONE.
I ACTUALLY CAN'T DECIDE WHICH ONE I LIKE MORE.
- SHUT THE [bleep] UP. [laughter]
- THIS ONE'S CRUNCHIER,
BUT THIS ONE'S GOT THIS BUTTERINESS TO IT
THAT'S REALLY RICH AND...
I'M IMPRESSED. WELL DONE, YOU GUYS.
- THANK YOU. - THANK YOU.
- NICE JOB, JAMES. [laughter]
- LORENA, FRANCIS. SO WHAT IS IT?
- WE HAVE BEAUTIFUL SWISS CHARD
AND THEN THE SAUTEE OF A DICED CHICKEN,
A LITTLE BIT OF ONION SHALLOTS, CHICKEN STOCK, A TOUCH OF CREAM,
AND PARMESAN CHEESE.
- SO YOURS LOOKS REALLY SOUPY.
- YEAH, THIS IS THE WAY IT'S SUPPOSED TO LOOK.
- OH, THIS IS THE WAY YOU WANTED IT?
[laughter]
- LOOKING AT THIS DISH, IT'S, LIKE, IT WAS A SAUCE
BUT THE PASTA DIDN'T MAKE IT.
I DON'T KNOW, IT WAS JUST WEIRD.
GOOD SOUP, RIGHT?
- IT'S REALLY GOOD.
I JUST NEED SOMETHING TO PUT IT ON.
- EXACTLY, THE PASTA DIDN'T MAKE IT, BELIEVE ME...
- SO WHY DIDN'T YOU MAKE IT? WAS HE SO SLOW?
- NO, NO, NO. IT'S TIME.
- THEY'RE VERY SIMILAR.
- HE'S TASTING THE DISH AND HE REALLY LIKES IT,
AND I THINK WE HAVE A BIG CHANCE HERE.
- IT'S QUITE SALTY.
YOU CAN TASTE THE BACON AND THE CHARD.
IT'S REALLY QUITE BEAUTIFUL.
- THANK YOU.
[laughter]
- SO, KERRY, WHY DON'T YOU TELL US ABOUT YOUR CREATION?
- WELL, I WANTED TO DO SOMETHING VERY SIMPLE.
I THOUGHT CUTTING A CHICKEN BREAST IN HALF,
THERE WAS SOME BEAUTIFUL SWISS CHARD,
SOME BACON, PARMESAN, GARLIC, ROSEMARY.
IT SHOULD ALL COME TOGETHER PRETTY QUICKLY IN CREAM.
- WHAT HAPPENED HERE?
- IT--WELL--UM...
- IT WAS VERY HARD TO HEAR. - MM-HMM.
- VERY HARD TO HEAR. - AND I DIDN'T KNOW
WHAT HE WANTED ME TO DO WITH THE TENDERS.
- DIDN'T QUITE SAY TO USE HALF THE CHICKEN THOUGH.
THAT WAS MY FAULT.
- IT LOOKS KIND OF THE SAME.
- OUR PLATES ARE NOT QUITE IDENTICAL.
SHOULD I HAVE YELLED TO RUTH TO MAKE SURE
SHE PUT JUST THREE PIECES OF CHICKEN ON THE PLATE?
PROBABLY.
- RUTH, YOUR CHICKEN IS VERY TENDER.
- [laughs] - WHAT?
- IT MIGHT EVEN BE A LITTLE BIT BETTER.
[laughter]
- IT'S ACTUALLY DELICIOUS. BOTH OF THEM ARE REALLY GOOD.
- THANK YOU. THANK YOU.
YOU DID BETTER. THAT'S GOOD.
- WELL, THANKS, EVERYONE. YOU'RE ALL GREAT SPORTS,
AND THERE ARE ACTUALLY SOME REALLY INTERESTING DISHES.
LORENA, YOUR PASTA SAUCE TASTED REALLY SIMILAR,
AND THEY ACTUALLY TASTED DELICIOUS,
BUT...NO PASTA.
JAMES, CHRIS, YOUR PRAWN DISH WAS DELICIOUS.
ONE WAS NICE AND CRUNCHY BECAUSE OF THE CELERY,
AND ONE KIND OF DIDN'T HAVE ANY CELERY.
BUT THEY BOTH LOOKED ALMOST IDENTICAL.
KERRY, RUTH,
THE SAUCE OF YOUR CHICKEN WITH THE SWISS CHARD AND THE BACON,
IT WAS REALLY, REALLY GOOD.
IT WAS CREAMY AND SMOKEY FROM THE BACON
AND TASTED ALMOST IDENTICAL.
ONE WAS JUST A LITTLE BIT BIGGER THAN THE OTHER.
WELL, CHEFS, YOU ALL MADE GREAT DISHES.
NOW, TAKING INTO ACCOUNT HOW SIMILAR THEY LOOK AND TASTE,
I HAVE CHOSEN AN OVERALL FAVORITE.
AND THAT DISH IS...
THE PRAWNS, BY CHRIS AND JAMES.
WELL DONE. - YES!
- WE WON! - CONGRATULATIONS.
THAT'S $5,000 FOR YOUR CHARITY,
THE MICHAEL J. FOX FOUNDATION FOR PARKINSON'S RESEARCH.
WELL DONE. - THANK YOU, THANK YOU.
- AND IT BRINGS YOU TO A TOTAL OF $41,000.
WELL DONE. [applause]
RUTH, JAMES, FRANCIS,
NOT ONLY DO YOU KNOW A LOT ABOUT FOOD,
YOU CAN ALL COOK.
- I'M VERY DISAPPOINTED.
WERE IT NOT FOR THIS PORTION THING,
I THINK WE WOULD'VE WON IT.
I JUST HAVE TO FOCUS AND PUSH MYSELF THAT MUCH MORE
THE NEXT CHALLENGE. THIS IS THE SEMIFINALS.
DON'T HAVE TIME FOR MISTAKES.
- WOW. - THAT WAS AWESOME.
- THAT WAS FUN. [laughs]
- WE HAVE NO IDEA WHAT TO EXPECT,
AND WE DON'T KNOW WHAT OUR DISHES ARE GONNA BE.
WE'RE TOTALLY IN THE DARK.
- AND WE ROLLED IT UP WITH STRING CHEESE.
- OH, NO. NOT GOOD.
- WELL, CHEFS, THIS IS IT.
AS WE ALL JUST WITNESSED IN THAT QUICKFIRE,
THE KEY TO RUNNING A SUCCESSFUL KITCHEN
IS HAVING GREAT COMMUNICATION.
THAT BRINGS US TO YOUR CHALLENGE.
MORE THAN 200 LAS VEGAS SCHOOLS
DON'T MEET PROGRESS STANDARDS IN EDUCATION.
TO FIGHT THE EPIDEMIC,
THE SOUTHWEST CAREER AND TECHNICAL ACADEMY
HAS CREATED A CURRICULUM
TO HELP CHALLENGE AND INSPIRE THEIR STUDENTS.
ONE OF THE MOST SUCCESSFUL PROGRAMS OFFERED
IS THE INTRODUCTION TO CULINARY ARTS.
YOU'LL EACH WORK WITH TWO STAR CULINARY STUDENTS
FROM THE PROGRAM,
AND SHOW THEM HOW TO USE THEIR LIMITED SKILLS
TO OPERATE LIKE A TRUE MASTER IN THE KITCHEN.
- COMMUNICATION IS THE BACKBONE OF A RESTAURANT.
BEING ABLE TO EDUCATE SOMEBODY YOU'VE NEVER WORKED WITH BEFORE
TO EXECUTE A DISH FOR YOU,
THAT TRULY SHOWS WHO IS A MASTER AT THEIR CRAFT.
- HERE'S THE CATCH--
YOU WON'T BE DOING ANY OF THE ACTUAL COOKING
FOR YOUR DISHES.
- WOW, I WON'T BE ABLE TO TOUCH THE FOOD.
AND NOT BEING ABLE TO CHOOSE THE DISH THAT I WANT TO MAKE.
I'M PUTTING MY FATE
AND MY CHANCE TO GO TO THE FINALS INTO THE KIDS?
VERY SCARY.
- YOU AND YOUR STUDENTS WILL SERVE THE FINAL DISHES
TO THE CRITICS, THE TEACHERS OF THEIR SCHOOL,
AND THEIR PROUD PARENTS.
TO FIND OUT WHO YOU'LL BE MENTORING,
LET'S DRAW KNIVES.
OKAY, GRAB ONE.
LORENA, WHO DID YOU GET? - JOSEPH AND JHANE.
- CHRIS? - LACEY AND EMILIO.
- KERRY? - BRITTANY AND ERWIN.
- TOMORROW MORNING, YOU'LL MEET YOUR STUDENTS
AND LEARN WHAT DISHES YOU'RE GOING TO BE TEACHING THEM.
AND THEN... SCHOOL'S IN SESSION.
- THERE'S NO WAY FOR US TO PREPARE FOR THIS CHALLENGE.
WE HAVE NO IDEA WHAT TO EXPECT FROM THE STUDENTS,
AND WE DON'T KNOW WHAT OUR DISHES ARE GONNA BE.
WE'RE TOTALLY IN THE DARK.
AFTER WE LEAVE THE KITCHEN, HIGH SCHOOL CULINARY STUDENTS
ARE PREPARING THEIR DISHES FOR US TO TASTE.
THEY'RE PROBABLY MORE NERVOUS ABOUT THIS THAN WE ARE.
- WE DID IT.
- HI.
- HOW'S MY TEAM?
- ERWIN? - YES.
- BRITTANY. - BRITTANY.
- I'M CHRIS. - NICE TO MEET YOU, I'M LACEY.
- LACEY. - I'M EMILIO.
- EMILIO, VERY NICE TO MEET THE BOTH OF YOU.
- JHANE AND JOSEPH. - I GO BY JOJO.
- SO I HAVE THE RED TEAM,
JOJO AND JHANE.
AND MY FIRST IMPRESSION--
THEY'RE VERY NERVOUS AND VERY SHY,
SO I THINK THAT I NEED TO MAKE THEM FEEL COMFORTABLE
IN ORDER TO PUSH THIS ALONG.
SO YOU ARE ORIGINALLY FROM...
- OHIO. - OHIO, AND YOU?
- I'M FROM HERE. - FROM HERE--FROM LAS VEGAS?
- YEAH. - OH, GREAT.
- I GREW UP IN A RESTAURANT.
I HAVE A REALLY STRONG ITALIAN BACKGROUND.
- OKAY. - SO I GOT TO SEE
A LOT OF THE ACTION SINCE I WAS, LIKE, SIX.
- MY TEAM IS THE BLUE TEAM, AND I CAN TELL
ERWIN'S A LITTLE MORE LAID BACK
AND BRITTANY'S DEFINITELY A FIRECRACKER.
SHE'S OUT TO GET THIS ONE.
GOOD, GOOD, GOOD.
- SO YOU'RE THE MEAT GUY, HUH?
- I'M THE MEAT GUY. SO WHAT DO YOU GUYS GOT?
THE STUDENTS WERE STANDING IN FRONT OF A DISH
THAT THEY HAD PREPARED, THAT WE HAVE TO REINTERPRET.
I HAVE TO SUSS OUT WHAT THEY WANT TO DO WITH THIS DISH.
- WE GOT PORK TENDERLOIN... - UH-HUH.
- GARLIC MASHED POTATOES, A PAN SAUCE.
- THAT'S GOOD. I LIKE PORK.
[laughter]
WE'RE GONNA HAVE SOME FUN WITH THIS ONE.
- WANT TO MAKE IT, LIKE, MASTER-LEVEL.
- SO TELL ME ABOUT THE CHICKEN FLORENTINE.
- WE JUST SEASONED IT WITH BLACK PEPPER AND SALT.
- AND WE ROLLED IT UP WITH SOME STRING CHEESE.
- OH, NO. NOT GOOD.
WELL, WHAT WE'RE LOOKING FOR IS TO CREATE
A MUCH MORE DELICATE AND INTERESTING STUFFING.
I CAN SEE THESE KIDS' EXCITEMENT AND DESIRE.
WE'RE GONNA MAKE IT WORK.
- WHAT DID YOU GUYS MAKE TODAY?
- LASAGNA. - LASAGNA, WOW.
SO HOW DID YOU MAKE IT?
- BASIC MEAT, RICOTTA CHEESE, MOZZARELLA, PARMESAN.
- PARMESAN. LET'S GO HAVE A SEAT.
- OKAY...
WHAT I WANT TO DO IS A NICE LITTLE PIECE OF PORK,
SAGE, HAZELNUT BROWN BUTTER, AND AN APPLE WATERCRESS SALAD.
KIND OF THIS COMBINATION OF WHAT DO PIGS EAT IN CALIFORNIA.
IF THE PIG IS RAISED PROPERLY, THEY EAT THE FALLEN APPLES,
THEY EAT THE FALLEN HAZELNUTS, AND THEY EAT THE WATERCRESS.
IT TIES IN TOGETHER.
YOU WANT TO REALLY BRING THOSE FLAVORS IN TOGETHER.
THE MORE WE CAN HELP THE YOUNGER GENERATION
UNDERSTAND ABOUT WHAT THEY'RE EATING
AND WHERE THEIR FOOD COMES FROM,
THE BETTER OFF EVERYBODY'S GOING TO BE.
IT'S WHEN YOU SEE IT, RIGHT? YOU CAN TASTE IT?
- YEAH, I'M DEFINITELY A VISUAL PERSON.
- YEAH, AND I THINK-- WELL, THAT'S THE THING,
I MEAN, I AM TOO. JUST TO GIVE YOU GUYS AN IDEA.
I WAS NOT A VERY GOOD STUDENT.
I WAS VOTED MOST LIKELY TO END UP IN PRISON.
WHEN I WAS IN HIGH SCHOOL, I WAS JUST NOT A GREAT STUDENT.
HAVING A LEARNING DISABILITY DIDN'T MAKE IT EASIER.
I DIDN'T UNDERSTAND THE BOOKS, THE SITTING AT A DESK,
BUT MY GREAT-GRANDMOTHER GAVE ME THIS PASSION FOR FOOD,
AND I UNDERSTOOD THAT HANDS-ON,
TOUCHING WHAT YOU'RE WORKING WITH,
AND THAT'S WHY I DO WHAT I DO.
IT'S A PRETTY COOL JOB
WHEN YOU CAN COOK FOR SOMEONE AND THEY LEAVE HAPPY,
RIGHT? - YEAH.
- IT'S--IT'S PRETTY MAGIC.
- SO I THINK, LET'S-- YOU DO THE LASAGNA,
AND YOU'RE GONNA DO THE BREAD, AND THE DRESSING,
AND THE SALAD, OKAY?
I DON'T WANT THEM TO FEEL THAT I TOOK THEM AWAY
FROM WHAT THEY MADE, SO THIS DISH
IS GOING TO BE A LITTLE BIT HARD TO ELEVATE BECAUSE,
AT THE END OF THE DAY, IT HAS TO BE A LASAGNA.
- IT'S MY FIRST TIME MAKING LASAGNA THOUGH.
- IT'S YOUR FIRST TIME? [laughs]
- YEAH, IT'S THE FIRST TIME.
- ARE YOU SERIOUS? - YES.
- I WANT TO THINK ABOUT HOW WE CAN SORT OF
TAKE IT TO THE NEXT LEVEL.
- I THINK WE KIND OF STRUGGLED WITH THE CHICKEN
FROM THE BEGINNING. - MAYBE WE CHANGE TACTICS THERE.
- YOU GUYS READY? - YEAH.
- LET'S GO DO SOME SHOPPING. WE HAVE A GOOD LIST.
LET'S GO TO WHOLE FOODS. - LET'S DO THIS.
- THIS IS A WINNER. - WINNER.
- [laughs]
- WHEN WE WERE READING, LIKE, YOUR LITTLE BIO THING,
I WAS, LIKE, "HE'S THE MEAT GUY,"
I WAS, LIKE, "YES!" - LIKE, "YEAH!"
- WE CHOSE THE RIGHT GUY. CHOSE THE RIGHT GUY.
- DID YOU GUYS SEE I HAVE A PIG TATTOO?
- OH, YOU DO? [laughter]
- I THINK BEING IN THE CAR,
BEING ABLE TO SHOOT THE [bleep],
IT'S REALLY IMPORTANT, BECAUSE IF THEY'RE RELAXED,
THEY'LL DO A GREAT JOB, AND THEN I CAN MAKE IT TO THE FINALE.
TODAY'LL BE FINE. WE'LL MAKE IT EASY.
WE'LL HAVE A GOOD TIME WITH IT.
- MONEY WILL COME
IF YOU REALLY ARE PASSIONATE ABOUT WHAT YOU'RE DOING.
I WANNA SEE THAT PASSION IN THEIR EYES.
I'M IN IT TO WIN IT.
I HOPE THAT THEY'RE IN THIS TO WIN IT AS MUCH AS I AM.
YOU HAVE YOUR--YOUR-- YOUR NOTEPAD?
OKAY.
- SO WE'RE GONNA ROAST THE BONES AND START DEMO CHICKEN.
WHEN I WENT TO VOCATIONAL SCHOOL,
WE DIDN'T EVEN HAVE, LIKE, UNIFORMS.
I WAS THE ONLY BOY.
SO IT WAS DIFFERENT.
WHOO.
LIKE THAT SCENE IN THE GODFATHER, REMEMBER?
NO? GODFATHER ONE? NEVER SEEN GODFATHER ONE?
OKAY, AS SOON AS YOU'RE DONE WITH THIS,
I WANT YOU TO GO HOME AND RENT GODFATHER ONE.
- LET'S ROLL. - GO, GO, GO, GO, GO, GO, GO.
- LET'S GO, GUYS. HELLO, HELLO, HELLO, HELLO.
- BARRELING THROUGH, BRO.
LET'S GET SOME BAGS AND LET'S START COUNTING APPLES.
YOU KNOW, I THINK SHOPPING WITH THE STUDENTS
IS REALLY IMPORTANT.
I DON'T WANT US TO DIVIDE,
AND EVERYBODY RUNNING AROUND LIKE CRAZY PEOPLE,
'CAUSE THEN NOBODY'S LEARNING ANYTHING.
ALL RIGHT, I GOT-- YOU HAVE ONE APPLE,
I HAVE ANOTHER, OUI? - OUI.
- SO I REALLY WANT TO GIVE THEM AN EDUCATION.
AT THE SAME TIME, I ALSO WANT TO MAKE SURE THEY FEEL AT EASE.
HOW YOU DOING OVER THERE?
LACEY, YOU OKAY? - YEP, I'M GOOD.
- HOW WE DOING, LOVE?
THERE YOU GO, TAKE THAT.
YOU DON'T WANT TO HAVE SO MUCH FAT,
BECAUSE WE'RE MAKING THE LASAGNA,
YOU DON'T WANT EVERYTHING TO DRIP.
- SO WE WANT SPLIT LIKE THIS.
I CAN TAKE TWO DIFFERENT TECHS HERE.
I COULD TAKE A LOT OF TIME TO EXPLAIN TECHNIQUE,
OR I CAN PUSH THEM.
I'M HOPING THAT THEY'RE THESE LITTLE, DRY SPONGES
THAT ARE JUST GONNA ABSORB THIS IN SHORT ORDER.
BRITTANY, LET'S GO!
- LOOK AT THIS. IT'S SIMPLE.
- I KNOW, I THOUGHT IT WAS GONNA BE SO MUCH MORE.
- YOU THINK IT'S GONNA BE SO MUCH MORE,
BUT FOOD DOESN'T NEED TO BE THAT HARD.
IT NEEDS TO BE DELICIOUS.
COMING AROUND. THERE YOU GO.
OKAY, NOTICE... - YEAH.
- WHAT DO YOU NOTICE? - THEY'RE GONNA HAVE
A HARDER TIME. - A LOT OF STUFF.
- WE GOT THE RED WINE?
- NO. - OH, MY GOD.
- GRAB A BOTTLE OVER THERE OF EXTRA-*** OLIVE OIL.
I'LL BE RIGHT BACK.
THE CHALLENGE ITSELF, I LOVE IT.
IT'S MY FAVORITE ONE. BUT WITH JOJO AND JHANE,
THE NERVOUSNESS TAKES AWAY PAYING ATTENTION TO DETAIL,
SO THAT WORRIES ME A LITTLE BIT BECAUSE THIS DISH
COULD TAKE ME TO THE FINALS OR SEND ME HOME.
- I COULDN'T FIND IT. - YOU COULDN'T FIND IT?
- HELLO, HELLO, HELLO.
- 17 MINUTES!
- FOLLOW ME, FOLLOW ME, FOLLOW ME.
- CHICKEN, ASPARAGUS, PASTA.
- PORK LOIN? - GOT IT.
- START COUNTING.
- DID WE GET THE ORANGE JUICE?
- HOW MUCH IS THE PASTA?
YOU WANNA GO LOOK?
- BUTTER? - GOT IT.
- I CAN'T DO IT. - COME ON, CALCULATE.
- I'VE NEVER FELT SO RUSHED. THIS IS A LOT OF PRESSURE.
DID GREAT, MAN.
- HOW'S EVERYBODY FEEL?
- GOOD. - SWEATY?
THIS IS JUST THE BEGINNING, MY FRIEND.
THIS IS JUST THE BEGINNING.
MY TEAM IS SO AWESOME.
WE'RE GONNA WIN. I CAN FEEL IT.
- GOOD JOB.
- SHOPPING WAS REALLY TOUGH.
I WAS MORE TIRED AFTER THAT
THAN I EXPECTED TO BE.
IT WAS DRAINING,
BUT IT'S GAME ON, YOU KNOW?
WE HAVE TO MAKE IT HAPPEN.
FEELING GOOD? - MM-HMM.
- NO, NO, NO. WAY TOO THICK.
THROW THAT IN THE GARBAGE AND USE TWO HANDS AT ONCE.
- I HEAR KERRY JUST REALLY PUSHING THESE GUYS TO THE LIMIT.
- WE'RE GONNA NEED TO MOVE A LITTLE FASTER.
- APRONS ON.
- YOU HAVE TO DO EVERYTHING
TEN TIMES FASTER THAN WHAT YOU USUALLY DO.
- GO, GUYS. RUN.
- GET THE CHICKEN OUT. GET THE BONES OUT.
SO WE HAVE 2 1/2 HOURS TO TAKE A DISH
THAT TWO HIGH SCHOOL CULINARY STUDENTS PRESENTED
AND ELEVATE IT TO TOP CHEF MASTERS STANDARDS,
AND WE CANNOT TOUCH ANY OF THE FOOD.
THAT'S A TALL ORDER. PUT THAT THERE.
CAN YOU REACH? GRAB THAT.
I DON'T KNOW HOW MUCH I CAN PUSH THEM.
I KNOW WHAT I'M GONNA TRY AND DO IS TO PUSH THEM PRETTY HARD.
THIS IS NO JOKE.
- PUT THE MEAT ON YOUR BOARD, YOUNG MAN.
THAT'S ALL YOU.
SO WHAT I DO AT THE RESTAURANT IS I COME LIKE THIS,
I TAKE THAT OFF. LOOK, NOW I HAVE A CLEAN LOIN.
THEN I WOULD GO LIKE THIS, AND YOU'RE DONE.
EVERYTHING THAT I DEMONSTRATE CAN'T BE USED,
BUT I WANTED TO SHOW THEM
"THIS IS HOW WE DO IT AT THE RESTAURANT."
YOU WANNA TRY IT THAT WAY?
- I'LL TRY IT THAT WAY. - GO FOR IT.
THE FACT IS, I CANNOT PHYSICALLY COOK
25 DISHES ON MY MENU BY MYSELF.
I HAVE TO EDUCATE MY STAFF TO EXECUTE MY VISION EVERY DAY.
WE NEED TO DO 16.
THAT'S MY JOB.
THAT'S WHAT I'M LOOKING TO HAPPEN HERE.
- LET'S PUT THAT. - OH!
- YO! [glass shatters]
IT'S OKAY. DON'T SWEAT.
DON'T PANIC, CALM DOWN. IT'S OKAY.
- YOU GO AND GRAB OUR INGREDIENTS, TWO BAGS.
YOU COME AND LET'S GRAB SOME POTS AND PANS.
I WOULD LOVE TO MAKE FRESH PASTA FOR THIS DISH,
BUT I REALLY WANT TO TAKE TIME TO MAKE THEM
FEEL COMFORTABLE IN THE KITCHEN.
SO WHAT I'M THINKING TO DO IS REALLY TEACH THEM THE BASICS,
AND THAT'S HOW WE'RE GOING TO WIN THIS.
KEEP ALL THE INGREDIENTS SEPARATED.
LIKE, THE MEATS, PUT THEM HERE.
EVERYTHING THAT IS IN BAGS SEPARATED.
- OKAY. - OKAY?
- GET YOUR BIG CHICKENS OUT.
PULL-- PULL THE WHOLE THING OUT.
- THAT'S NOT SO BAD, HUH?
I BET YOU CAN'T DO IT JULIENNE LIKE THAT BY HAND.
- MAKE SURE WITH YOUR HANDS, WHEN YOU POUR IT,
IT'S LIKELY SPREAD IT ALL OVER.
- GET YOUR FINGERS OUT OF THE WAY.
THERE YOU GO. PERFECT.
FIRST THING WE DO IS TO START ROASTING CHICKEN BONES
TO MAKE A BROWN CHICKEN JUICE.
AND THIS IS REALLY SOMETHING AT A RESTAURANT LEVEL,
PROBABLY SOMETHING THEY'VE NEVER SEEN BEFORE.
- CHEF, DO YOU WANT ME TO DO ALL THE BONES?
- YEP. - THAT LOOKS GOOD.
YOU CAN CUT--CUT THE NEXT ONE A LITTLE THICKER.
LET'S SEE YOUR CUT MARK. I WANT TO SEE IT.
I CAN SEE THE LOOK ON EMILIO'S FACE.
WHEN HE'S BUTCHERING,
HE'S EXCITED, BUT YET HE'S NERVOUS.
KEEP YOUR KNIFE STRAIGHT WHEN YOU CUT.
TAKE YOUR KNIFE BACK AND FORTH--STRAIGHT.
- OUI. - DON'T CUT THAT FINGER.
I LIKE YOU WITH ALL TEN.
- NO, NO, NO. WAY TOO THICK.
WE'RE GONNA NEED TO MOVE A LITTLE FASTER.
- OKAY. - ERWIN, PAY ATTENTION.
PULL. SEESAW BACK AND FORTH.
WATCH THE STEMS. THAT'S TOO MUCH OF A STEM THERE.
YOU--IS THERE SALT IN THERE AT ALL?
- I DON'T REMEMBER THERE BEING SALT IN THERE.
- TASTE IT. KEEP MOVING EVERYTHING.
SALT AND PEPPER. COME ON, LET'S GO.
PICK THROUGH THEM. USE TWO HANDS.
THROW THAT IN THE GARBAGE AND USE TWO HANDS AT ONCE.
- I HEAR KERRY JUST REALLY PUSHING THESE GUYS TO THE LIMIT.
- [exhales]
- IF I PUSH TOO HARD, I THINK THAT THEY CAN EASILY BREAK DOWN.
MMM!
YOU CAN COOK, GIRL. YOU CAN COOK!
THAT IS AMAZING. LOOK AT THAT SAUCE.
- WHAT'S YOUR FAVORITE AS A KID?
- MY MOM'S HOMEMADE GREEN ENCHILADAS.
- HATCH GREEN CHILIES?
- THE LONG ONES.
- YEAH, YEAH, YEAH. - YEAH, THOSE.
- TELL ME ABOUT YOUR FAMILY.
- UM, I HAVE DIVORCED PARENTS...
- OKAY. - SO I HAVE A HUGE FAMILY.
- WHAT DO YOU LIKE TO COOK FOR THEM?
- CHICKEN PARM'S ONE OF MY FAVORITE THINGS TO MAKE.
- CHICKEN PARM! WE LOVE TO MAKE CHICKEN PARM
AT MY HOUSE, AND I COME FROM DIVORCED PARENTS AS WELL.
UM...NO SALT.
- IT SMELLS GOOD IN HERE, YOU GUYS!
- OKAY, SQUIRT IT ON THE RIM. GOOD, PLENTY.
- HOW'S IT GOING? - GOING WELL.
- IS HE A GOOD TEACHER?
- HE'S A REALLY GOOD TEACHER.
- THE OLD DISH WAS A PORK TENDERLOIN,
GARLIC MASHED POTATOES, AND APPLES, RIGHT?
WHAT'S THE NEW DISH? - IT'S ALMOST THE SAME CONCEPT,
BUT WE'RE USING THE LOIN NOW.
WE KEPT THE APPLES, AND WE'RE USING
A WHOLE BUNCH OF DIFFERENT HERBS AND ACIDS,
AND MAKE THE DISH ROUND, LIKE CHEF CHRIS TAUGHT US.
- THEY ARE REALLY STARTING TO GRASP WHAT I'M TALKING ABOUT.
IT'S REALLY COOL.
- DID YOU GROW UP WITH GOOD FOOD?
WHAT INSPIRED YOU TO SORT OF GET INTO THE KITCHEN?
- I GREW UP IN POVERTY,
SO WE DIDN'T REALLY HAVE THAT MUCH GOOD FOOD.
WE ACTUALLY KIND OF HAD TO EAT THE SAME THING EVERY NIGHT.
SO THAT'S WHAT KIND OF, LIKE, INSPIRED ME
TO GO OUT INTO THE CULINARY WORLD
SO I COULD BE ABLE TO COOK SOMETHING BEAUTIFUL.
- EMILIO WILL BE THE FIRST PERSON IN HIS FAMILY
TO GRADUATE HIGH SCHOOL,
AND HE ALREADY HAS A CAREER DIRECTION THAT HE WANTS TO GO,
SO IT'S PRETTY IMPRESSIVE. HE'S DONE A REALLY GREAT JOB.
- CHRIS, HOW DO YOU FEEL
ABOUT HAVING YOUR FATE IN THESE GUYS' HANDS?
- I'M REALLY CONFIDENT, BECAUSE I KNOW THESE GUYS
REALLY BELIEVE IN IT AND THEY WANT TO DO IT WELL.
- GOOD LUCK.
- OKAY, TURN THE HEAT DOWN JUST A LITTLE BIT.
- WHAT'S GOING ON, BLUE TEAM? HOW'S IT GOING, BRITTANY?
- I'M KINDA NERVOUS, BUT I'M DOING GOOD.
- SO TELL ME ABOUT THE DISH. YOU STARTED OFF WITH...
- CHICKEN FLORENTINE. - AND WHAT'S IT GONNA BE NOW?
- ROASTED CHICKEN WITH A PASTA RAGU, MAYBE A SPINACH COULIS.
- OH, DO I SEE A LITTLE JUS GRAS COMING ALONG?
- I JUST SAUTEED THE CHICKEN BONES.
I COMBINED A LITTLE CHICKEN STOCK WITH IT.
- AND WHAT DO YOU THINK?
ARE YOU GUYS GONNA WIN THIS OR NOT?
- I'M CONFIDENT THAT WE WILL.
- CONFIDENT? GOOD MAN, GOOD MAN.
WELL, GOOD LUCK, GUYS.
I HOPE IT GOES REALLY WELL. KEEP HAVING FUN.
- THERE YOU GO! OKAY, CREAM SAUCE.
THERE YOU GO. BEAUTIFUL.
- HOW'S IT GOING, GUYS? - GOOD.
- THIS IS AN AWESOME EXPERIENCE.
- SO YOU'RE NOT GONNA DO A TRADITIONAL LASAGNA?
- NOT REALLY.
THERE ARE THREE DIFFERENT KINDS OF MEATS INTO THE LASAGNA.
I'VE NEVER DONE THAT BEFORE, SO...
- SO WHY ARE YOU USING THREE DIFFERENT MEATS?
- IT GIVES IT DIFFERENT TEXTURE AND FLAVOR.
- AHH. - AHH.
- DO YOU EAT HEALTHY AT HOME? - YEAH, NOW I DO.
I USED TO WHATEVER I WANT, BUT THEN SINCE I GOT DIABETES,
I HAD TO WATCH WHAT I EAT.
- I FIND OUT THAT JOJO HAS TYPE 2 DIABETES,
SO AT THAT MOMENT, IT'S "WOW."
THIS IS WHAT I DO WITH
THE ALLIANCE FOR A HEALTHY GENERATION,
IS I TEACH KIDS HOW TO EAT HEALTHY.
- GOOD LUCK, GUYS.
- LET'S GO TO THE OVEN, GUYS. COME ON.
PUT IT ON TOP.
- YOUR DISHES LOOK GREAT. THEY SMELL EVEN BETTER.
GOOD LUCK! all: THANK YOU.
- ONE HOUR!
- GO, GO!
- RUN--NO RUN. DON'T RUN.
- OKAY, GRAB IT ALL. PUT IT IN YOUR HAND.
LET'S GO, LET'S GO, LET'S GO.
THE KIDS ARE BEING PUSHED, AND THEY'RE PROBABLY
GONNA BE OUT OF BREATH AT THE END OF THIS ONE.
SQUEEZE! GO!
THERE'S A LOT AT STAKE.
IT'S VERY IMPORTANT FOR ME TO NAIL THIS ONE.
NO, WAY TOO THICK. LOOK AT THESE.
- I THINK IT NEEDS MORE ACID. - IN THE VINAIGRETTE? OKAY.
NOW THE LIGHTS ARE STARTING TO GO ON IN THEIR HEAD.
THEY'RE GETTING IT, WHICH IS PRETTY AWESOME.
- OH, MY GOD, IT'S SO GOOD.
- HOW'S IT FEEL, RIGHT?
IS IT COOL? - YEAH.
- BEAUTIFUL! IT'S BUBBLY AND DELICIOUS.
LASAGNA IS A VERY HOMEY DISH. THIS IS THE WAY THAT I COOK.
IT'S GONNA BE GOLDEN BROWN.
I FEEL PRETTY CONFIDENT.
I'M SURE THAT THE PARENTS AND THE CRITICS
ARE GONNA LOVE THIS DISH.
WHOO!
- OKAY, GUYS, TODAY, YOU'RE GONNA PLATE LIKE PROS.
SALAD, DRESS IT RIGHT NOW.
SLIDE THE PLATE DOWN TO YOUR TEAMMATE.
THEY'RE REALLY FAST.
THEY'RE ACTUALLY A LOT FASTER THAN I EXPECTED.
16 MINUTES.
I'M HOPING WE'RE NOT GONNA GET CRUCIFIED
FOR FINISHING TOO SOON.
PLATING EARLY CAN CAUSE A LOT OF PROBLEMS.
PLATE CAN GET COLD, THE SALAD CAN WILT.
IT CAN REALLY CREATE
JUST A REALLY NEGATIVE DINING EXPERIENCE.
IF I GO HOME FOR TEACHING THE KIDS TO BE FAST,
I'M NOT GONNA BE HAPPY.
I'M VERY PROUD OF YOU GUYS.
- I'M PROUD OF YOU TOO. - [laughs]
SMARTY BRITCHES!
I KNEW THAT WAS GONNA COME OUT AT ONE POINT.
WE'RE ALL NERVOUS BECAUSE THEY'RE PUTTING OUT FOOD FOR US,
BUT AT THE SAME TIME, WE'RE EXCITED, BECAUSE AT FIRST,
THEY'RE NERVOUS, AND NOW THEY'RE HAVING FUN.
THEY'RE NOT AS SCARED.
- TIME CALL IS 4 MINUTES AND 42 SECONDS.
- PLEASE GRAB ALL THE HAZELNUTS RIGHT NOW
AND BRING THEM OVER TO LACEY.
- A LITTLE FASTER, YOU'RE DOING GOOD.
- OH, MY GOD, THAT BREAD IS LOOKING AMAZING.
- YOU'VE GOTTA MOVE FASTER, OKAY?
WE ARE GOING FOR IT WITH THIS DISH.
THERE IS NO HOLDS BARRED,
BECAUSE I WANT TO GET IN THE FINALE SO BAD.
OH, GOD.
ERWIN, I NEED YOU TO PICK UP THE PACE A LITTLE BIT.
SHE'S RIGHT BEHIND YOU. - MM-MMM!
- GO, GO, GO. QUICK.
- SO, GUYS, LET ME QUICKLY INTRODUCE YOU TO JAMES OSELAND,
EDITOR-IN-CHIEF OF SAVEUR MAGAZINE,
RUTH REICHL, EDITORIAL ADVISOR TO GILT TASTE,
AND FRANCIS LAM, FOOD WRITER AND EDITOR
WHO'S CONTRIBUTED TO GOURMET MAGAZINE
AND THE FINANCIAL TIMES.
- THERE YOU GO. OKAY. - PERFECT.
- LET'S GO, GUYS. LET'S GO.
- OF COURSE, WE HAVE SOME INCREDIBLE PEOPLE
FROM THE SCHOOL.
WE HAVE PRINCIPAL FELICIA ON MY RIGHT.
CHEF LINDA AND CHEF ALLEN, WHO ARE IN CHARGE
OF THE CULINARY ARTS OF THE SCHOOL.
- MIX IT IN. THERE YOU GO.
- BEAUTIFUL. NO MORE ON THAT ONE.
[beeping] - WHOO!
- OKAY, HANDS UP.
- YOU GUYS DID A REALLY GOOD JOB.
I GET A CHANCE TO TASTE THE FINAL PREPARATION
THAT THE STUDENTS PUT TOGETHER.
THE PORK IS COOKED REALLY NICE AND MOIST,
AND I'M EXTREMELY IMPRESSED WITH THE SAGE BROWN BUTTER.
YOU GUYS ENDED UP BEING SO EFFICIENT
WE PLATED TOO EARLY.
- AND IT'S ALSO AWESOME TO BE JOINED
BY SOME OF THE FAMILY MEMBERS OF THE STUDENTS,
SO, GUYS, THANK YOU ALL VERY MUCH FOR COMING.
- THANK YOU. - YOU'RE WELCOME.
- OH, HERE COMES OUR FIRST COURSE.
- COME ON, GUYS.
IF I WAS 16 WALKING INTO A ROOM OF CRITICS,
IT KINDA FEELS LIKE YOU'RE GOING TO THE PRINCIPAL'S OFFICE
FOR DOING SOMETHING BAD.
- OKAY, LACEY, EMILIO,
WHY DON'T YOU TELL US ABOUT YOUR DISH?
- WE HAVE A PORK LOIN WITH A HAZELNUT AND SAGE BROWN BUTTER
AND APPLES AND CRESS.
- EMILIO, DID YOU HAVE A BIT OF FUN TODAY WITH CHRIS?
- IT WAS A GREAT LEARNING EXPERIENCE.
WE LEARNED A LOT.
- THEY'RE JUST GIANT SPONGES.
THEY WERE A LOT MORE EFFICIENT THAN I EXPECTED.
- WELL, THANK YOU VERY MUCH. - CHEERS.
COME ON, GUYS.
- MY PORK IS BEAUTIFULLY COOKED, AND THAT'S NOT EASY TO DO
WITH A PAILLARDE LIKE THIS.
- THE BROWN BUTTER IS PERFECTLY DONE,
AND THAT WINDOW TO GET IT PERFECTLY RIGHT IS REALLY SMALL.
- I THINK THE LITTLE PEPPER ON TOP OF THE SALAD
WITH THE CRUNCH OF THE APPLE AND THE BEAUTIFULLY TENDER PORK,
GREAT COMBINATION.
- TRACY, WHAT ABOUT YOU?
ARE YOU HAPPY WITH THE WAY THAT LACEY'S GOING
AND LEARNING MORE OF THE CULINARY ARTS?
- THRILLED WITH HER CHOICE.
AND HER REWARD IS SHE'S GONNA BE FORCED TO COOK
A LOT MORE NOW IN THE HOUSE. [laughter]
- MARTHA, WHAT DO YOU THINK
OF THE JOB EMILIO'S DONE IN THE KITCHEN?
- VERY PROUD OF MY SON.
I'M SORRY, I'M CRYING.
- HE'S YOUR STRENGTH.
- YEAH. - YEAH.
- COME ON, TEAM.
THIS WAS A DIFFICULT CHALLENGE,
BUT WHEN I TASTED THE LASAGNA--OH, MY GOD.
THE CONSISTENCY WAS JUST AMAZING.
I AM VERY PROUD OF MY STUDENTS.
- OH, THIS IS A LITTLE BIT DIFFERENT SERVING.
- FAMILY STYLE.
- SO, LORENA, WHY ARE YOU SMILING SO BIG?
- OH, MY GOD, THIS IS MY FAVORITE CHALLENGE SO FAR.
THIS IS WHAT IT'S ALL ABOUT.
THIS IS WHY WE DO WHAT WE DO.
- SO JHANE, JOJO, TELL US WHAT WE'RE ABOUT TO EAT.
- IN FRONT OF YOU IS A LASAGNA.
THREE MEAT-- VEAL, PORK, AND BEEF.
- IT'S MIXED WITH PARMESAN CREMA,
AND WE HAVE A RASPBERRY VINAIGRETTE WITH BABY ARUGULA.
- THANK YOU VERY MUCH, CHEFS.
- LET'S GO, GUYS.
WE DID GREAT!
- I'M AN ITALIAN-AMERICAN, SO THIS REMINDS ME OF HOME.
- I LOVE THE FACT THAT IT WAS SERVED IN A SKILLET,
AND THE FLAVORS WERE AMAZING.
- THE GOAT CHEESE IS A REALLY INTERESTING TOUCH TO IT,
AND THE SALAD HAS THIS GREAT, RIOTOUS QUALITY.
- SO, JOMER, ARE YOU PROUD OF JOJO?
- VERY MUCH SO, SIR.
HE'S WORKING WITH YOUR WONDERFUL CHEF.
HE'LL BE-- HE'LL BE A CHEF.
I THINK HE GONNA BE A CHEF ONE DAY.
- JALANE,
YOU'RE JHANE'S MOM. - YES.
- HOW DID IT FEEL STANDING THERE LISTENING TO HER?
- SHE CHOSE CULINARY ON HER OWN.
I'M SO INCREDIBLY PROUD OF HER.
- DOES SHE COOK AT HOME A LOT?
- NO, SHE DOESN'T. [laughter]
- YOU GOT A LITTLE BIT NERVOUS OUT THERE.
- DEFINITELY DELICIOUS.
- ULTIMATELY, I'M VERY IMPRESSED.
THIS DISH LOOKS LIKE SOMETHING
WE COULD SERVE IN OUR RESTAURANT TOMORROW.
- THIS IS A LOT BETTER THAN OUR DISH FROM THIS MORNING.
- YEAH! [laughs]
- WELL, I-- [laughs]
- I SMELL FOOD COMING.
- SHOWTIME. BREATHE, BREATHE, BREATHE.
- BRITTANY, HOW WAS IT TODAY WORKING WITH KERRY?
- IT WAS A LITTLE STRESSFUL, BUT IT WAS GOOD.
- WHAT ABOUT YOU, ERWIN?
I SAW YOU RUNNING AROUND THE KITCHEN THERE.
YOU GAVE IT EVERYTHING YOU HAD.
- YEAH, I'M PRETTY TIRED RIGHT NOW.
- SO WHY DON'T YOU TELL US EXACTLY WHAT THE DISH IS?
- IT'S FLORENTINE- INSPIRED CHICKEN
WITH AN ORZO AND ASPARAGUS RAGU.
- KERRY, HOW WAS IT MENTORING THE GUYS TODAY?
- IT WAS GREAT.
I AM TOTALLY HAPPY WITH THIS PLATE.
I WOULD SERVE IT IN MY RESTAURANT.
UH, I'M VERY IMPRESSED WITH THE WORK THEY DID.
- GREAT JOB, GUYS. THANK YOU VERY MUCH.
- THANK YOU. - THANK YOU. ENJOY.
- [sighs] - COME ON, RELAX, RELAX.
- THIS IS A REALLY IMPRESSIVE PLATE OF FOOD
FOR A COUPLE OF KIDS.
- HONESTLY, I--I WOULD SAY
THIS IS THE BEST CREAMED SPINACH I HAVE EVER HAD.
- WOW. - THE SKIN ON THE CHICKEN
WAS PERFECTLY CRISP AND THE CHICKEN STAYED JUICY.
- FLORINDA, WHAT DO YOU THINK OF THE DISH?
- I NEVER REALIZED HE CAN MAKE THIS.
- ARE YOU PROUD OF ERWIN? - I'M SO PROUD OF HIM.
IT'S SO AMAZING THAT HE CAN COOK THIS KIND OF MEAL.
- STEVE, BRITTANY SEEMED PRETTY NERVOUS EARLY ON IN THE KITCHEN,
BUT SHE SEEMS TO HAVE FOUND HER FEET AND COOKED DELICIOUS FOOD.
ARE YOU PROUD OF HER? - I AM SO PROUD.
I THOUGHT IT WAS PHENOMENAL.
- THEY REALLY BLEW ME AWAY.
I CAN'T BELIEVE THAT THESE ARE OUR STUDENTS!
- WATCHING THEM TODAY AND TASTING THEIR FOOD,
THIS IS SO REWARDING.
IT'S WHY I'M A TEACHER. IT MAKES IT ALL WORTHWHILE.
- WHATEVER THE RESULTS, THEY'RE WINNERS.
ALL SIX OF THOSE STUDENTS DID A PHENOMENAL JOB.
[applause]
- DID YOU LEARN A LOT? - DEFINITELY LEARNED A LOT.
- WELL, GUYS, YOU ALL SERVED FANTASTIC FOOD.
THANK YOU FOR BEAUTIFUL PLATE AFTER PLATE.
WELCOME TO THE INDUSTRY, GUYS. CONGRATULATIONS.
- THE GREAT THING ABOUT EDUCATION AND MENTORING
IS THAT SOMETIMES YOU GET ACTUALLY MORE THAN YOU GIVE.
THOSE KIDS ARE AWESOME. - YEAH, RIGHT?
TO SEE THE LIGHT GO ON
IS A GIFT THAT NO CRITIC CAN EVER EQUATE.
- MUY BIEN.
- IT'S NOT RESTAURANT FOOD. IT WAS VERY NICE HOME COOKING.
- MISS REICHL! DO YOU NEED AN EXORCIST?
- LOOK AT THE TABLES. LOOK AT ALL THE DINGS AND DENTS.
YOU REMEMBER THEY WERE, LIKE, PERFECTLY CLEAN
WHEN WE GOT HERE? - [laughs]
- OH, WHAT HELL THEY HAVE SEEN, THOSE TABLES.
- YEAH, RIGHT?
- WE HAD THE ABILITY TO, HOPEFULLY,
CHANGE SIX KIDS' LIVES. - ABSOLUTELY.
- YOU KNOW, WE WERE ABLE TO MAKE A WEDDING HAPPEN.
- HONEY, WE COOKED IN THE GRAND CANYON.
- WE'VE DONE A LOT, DUDE. - AND BASICALLY,
WE GOT TO COOK THE FOOD THAT WE WANTED TO DO TO DO IT.
- AND I'M REALLY, REALLY PROUD OF THAT.
- THIS--THIS HAS BEEN A PRETTY INSANE SEASON.
- WOW. - THOSE KIDS.
- AMAZING. - UNBELIEVABLE.
- I LOVED WORKING WITH THEM.
- YOU KNOW WHAT WAS AMAZING?
WAS SEEING THE BEAMING LOOKS ON ALL THE PARENTS' FACES
WHEN THEY SAW THEIR KIDS... - YEAH, RIGHT?
PRODUCE THIS FOOD. IT'S PROBABLY SOMETHING VERY--
THEY HAVEN'T SEEN THAT LEVEL YET.
- THEY WERE A LOT FASTER THAN I EXPECTED.
LIKE... - REALLY?
- YEAH, I THINK THAT'S MY DEMISE, TO BE HONEST.
'CAUSE THEY WERE UP FIVE MINUTES BEFORE THE CLOCK WENT OFF.
- WOW. - WE'LL SEE WHAT HAPPENS.
AND HERE COMES THE GRIM REAPER.
- MMM. [laughs]
- TIME TO SEE THE CRITICS. COME WITH ME.
- ALL RIGHT, GUYS, LET'S DO IT.
[suspenseful music]
♪ ♪
- CHEFS, YOUR CHALLENGE WAS TO TEACH YOUR STUDENTS
AND TRANSFORM THEIR DISHES INTO SOMETHING
WORTHY OF SERVING IN YOUR INCREDIBLE RESTAURANTS.
HOW DID IT GO FOR YOU AND YOUR STUDENTS?
- I THINK IT WAS VERY GRATIFYING FOR US
DOING THIS, ON A PERSONAL LEVEL, RIGHT?
I MEAN, WE-- I THINK WE FEEL IT.
- REAL FUN TO WORK WITH. - KUDOS TO THEM.
- FOR THE FIRST TIME, I CAN HONESTLY SAY
THAT NONE OF YOU COOKED A GOOD DISH,
BUT YOUR STUDENTS ALL COOKED FANTASTIC DISHES.
- THEY DID. THEY DID.
- BUT UNFORTUNATELY,
ONLY TWO OF YOU WILL END UP IN THE FINALE.
KERRY, WHY DON'T YOU TELL US ABOUT YOUR DISH?
WHAT YOU STARTED OFF WITH AND WHAT YOU ENDED UP WITH.
- THE STUDENTS MADE FOR ME CHICKEN FLORENTINE.
TOOK FROM THAT AND SAID,
"LET'S COOK A CHICKEN PERFECTLY."
SO WE ADDED A FEW ELEMENTS, HOPEFULLY ELEVATING IT,
AND HOPE YOU ENJOYED IT.
- WHEN YOU LOOKED AT THOSE KIDS, WHO CAME OUT EXHAUSTED
BUT SO PROUD OF THEMSELVES.
- THEY FINISHED THOSE PLATES,
THEIR LOOK WAS, LIKE, "I DID THAT?"
YOU KNOW, THERE WAS THIS, LIKE...
- LORENA, TELL US ABOUT YOUR DISH.
- I GOT SERVED LASAGNA.
UM, I WANTED TO KEEP THE IDEA OF WHAT THEY SERVED
AND JUST HELPING THEM TO DO IT A LITTLE BIT IN A BETTER WAY.
- DID YOU EVER THINK ABOUT TRYING TO TALK THEM INTO
SOME VARIATION ON A LASAGNA?
- I THOUGHT ABOUT IT, BUT I WANTED TO
KEEP IT TRUE TO WHAT THEY MADE.
- MY QUESTION IS, IS IT SOMETHING THAT YOU'D SERVE
IN A FANTASTIC RESTAURANT?
- ABSOLUTELY. IT'S THE SENTIMENT
THAT YOU PUT INTO THE FOOD THAT WILL MAKE IT AND ELEVATE IT,
AND THAT'S WHAT I TRIED TO PORTRAY THAT TO THEM.
- CHRIS, TELL US ABOUT YOUR DISH.
- THEY WERE ASKING A LOT OF QUESTIONS ABOUT PORK,
SO THEY REALLY WERE INTRIGUED BY THE CONCEPT
OF REALLY BRINGING EVERYTHING TOGETHER,
WHAT AN ANIMAL EATS AND SERVING IT WITH THAT,
- CHRIS, THE ACTUAL DECISION TO USE APPLES, HAZELNUTS,
WATERCRESS ON THE PLATE,
WAS THAT YOUR DECISION OR WAS THAT--
- THEY WANTED TO REALLY TAKE IT TO THE NEXT LEVEL,
AND THEY REALLY LIKED HAVING THE ACIDITY
OF THE APPLES IN THE DISH,
SO I WANTED TO LEAVE THAT THERE WITH THEM.
- CHRIS, I THINK THOSE KIDS REALLY WENT HOME
WITH A NEW UNDERSTANDING OF FLAVOR.
- THAT BROWN BUTTER HAD THE FLAVOR OF CARAMEL.
YOU KNOW, THAT'S BEAUTIFUL.
- THE ONE THING THAT I DID FIND
WAS THAT THESE KIDS WERE EXTREMELY EFFICIENT.
THEY WERE SO EFFICIENT THAT THEY FINISHED PLATING
FIVE MINUTES BEFORE TIME WAS UP.
- UNFORTUNATELY, I COULD-- I COULD SENSE THAT,
THAT THAT SALAD WAS KIND OF SOGGY.
- I APOLOGIZE.
- DO YOU THINK YOU PUSHED IT HARD ENOUGH TODAY?
- YOU KNOW, I THINK SOMETIMES,
IT'S ABOUT KEEPING IT SIMPLE AND TASTING GREAT.
AND TEACHING THEM THAT YOU DON'T NEED TO SPEND
ALL THE MONEY IN THE WORLD TO HAVE A GREAT MEAL
GOES A LONG WAY. - MM-HMM.
- THE CHEF WHO ORCHESTRATED THE WINNING DISH
THROUGH THEIR STUDENTS WILL WIN $10,000,
FURNISHED BY LEXUS, FOR THEIR CHARITY OF CHOICE.
AND THAT CHEF IS...
KERRY.
- [laughs] - CONGRATULATIONS.
I TOLD YOU, BRO.
I TOLD YOU YOU HAD IT AS SOON AS I SAW IT.
GREAT JOB. - AMAZING.
- THANK YOU AND THANK THE STUDENTS.
THEY REALLY-- IT WAS A GREAT MOMENT OF PRIDE
TO SEE THEM, YOU KNOW, PULL THAT THING TOGETHER
AND THEIR PARENTS HAVE THEM THERE TO ACKNOWLEDGE IT, SO...
- IT WAS A VERY MOVING MEAL,
BUT I THINK WHAT YOU REALLY DID, KERRY, WAS PUSH THESE KIDS
TO A PLACE THAT THEY DIDN'T KNOW THAT THEY COULD GO.
AND IT WAS REALLY SOMETHING TO SEE.
- AND I HONESTLY MEANT WHAT I SAID ABOUT BEING ABLE
TO SERVE THAT DISH IN MY RESTAURANT.
IT WAS...REALLY PRETTY IMPRESSIVE TO ME.
- KERRY, CONGRATULATIONS. THAT'S $10,000 FOR YOUR CHARITY,
CITY HARVEST.
AND...
A TICKET INTO THE FINALE.
- YES! - WELL DONE.
- [laughs] [applause]
I AM SO EXCITED. I'M IN THE FINALS.
I WENT TO VOCATIONAL SCHOOL.
IT TURNED OUT TO BE A REALLY AMAZING OPPORTUNITY FOR ME,
SO I KNOW EXACTLY WHERE THESE KIDS ARE IN A BIG WAY.
- WELL DONE, MATE. CONGRATULATIONS.
- I'M VERY PROUD OF THESE KIDS,
AND IF MY ORIGINAL TEACHER AT VOCATIONAL SCHOOL
WERE STILL ALIVE, I THINK SHE MIGHT BE PROUDEST.
- LORENA, CHRIS,
YOU DID SERVE GREAT FOOD.
HOWEVER...
SOMEBODY WILL BE LEAVING US TONIGHT.
THANK YOU FOR YOUR COMMENTS.
WILL YOU PLEASE RETURN TO THE WINE ROOM
WHILE THE CRITICS MAKE THEIR FINAL DECISION?
- HONEY, I THINK THAT WE'RE 50/50 RIGHT HERE, RIGHT NOW.
- I'M TELLING YOU RIGHT NOW,
I PLAYED IT TOO QUICK. - YOU TASTED EVERYTHING.
YOU WERE HAPPY WITH ALL THE COMPLEMENTS.
- SALAD GOT SOGGY. THAT'S THAT.
- REALLY EVEN...
I FEEL.
- IT IS WHAT IT IS.
- WELL, GUYS, WE'VE GOT TWO INCREDIBLE CHEFS,
AND I THINK THEIR STUDENTS COOKED REALLY GOOD DISHES,
BUT THE PROBLEM IS WE'VE ONLY GOT ONE TICKET INTO THE FINALE.
- LORENA'S DISH WAS NOT RESTAURANT FOOD.
IT WAS VERY NICE HOME COOKING..
- MISS REICHL!
- I--I FEEL REALLY STRONGLY ABOUT IT.
- DO YOU NEED AN EXORCIST? I MEAN...
THAT'S NOT TRUE, THEY MADE THAT CREAMY GOAT CHEESE SAUCE
THAT WAS A VERY, VERY SOPHISTICATED BIT OF COOKING.
- I THINK LORENA CAME OUT WITH HER STUDENTS
AND PRESENTED TO US A VISION FOR AN EXPERIENCE.
HAVING THAT WHOLE THING OF FOOD
WHERE YOU BRING PEOPLE TOGETHER AROUND IT.
I MEAN, DON'T YOU THINK THAT COUNTS FOR SOMETHING
IN THE EXPERIENCE OF A RESTAURANT?
- IT COMPLETELY DOES.
AND HONESTLY-- I SWEAR ON A STACK OF BIBLES--
I WOULD PAY FOR THE LORENA EXPERIENCE
VERSUS THE CHRIS EXPERIENCE.
- I THOUGHT THE ZESTINESS OF THE SALAD,
THE AUDACIOUSNESS OF IT, IT WAS VERY THOUGHTFUL.
- I THOUGHT IT WAS JUST THIS CRAZY QUILT OF FLAVORS.
IT WAS A GREAT COUNTERPOINT TO THIS LASAGNA.
WITH CHRIS' DISH, THAT SALAD WAS A SAD, LIMP
FORGOTTEN KIND OF A SALAD. - NOW YOU NEED AN EXORCIST.
- HE SHOULDN'T-- HE SHOULDN'T HAVE SERVED IT.
- I REALLY DISAGREE WITH THAT, JAMES.
- REALLY?
- FOR ME, I THINK EVERY ELEMENT OF THAT SALAD
ADDED TO MY EXPERIENCE OF THE PORK
AND THE BROWN BUTTER AND THE NUTS.
- BUT IT WAS EXTREMELY SIMPLE.
- FOR ME, LESS IS MORE. I MEAN, THE--
THE SIMPLICITY OF THAT DISH WAS NOT A STUPID CHOICE.
- WHY WOULDN'T THE SIMPLICITY OF LORENA'S LASAGNA--
- THERE WAS NOTHING SIMPLE ABOUT THAT.
I MEAN, THAT WAS-- THAT WAS MORE IS MORE.
- YOU KNOW, THERE IS A REALLY FINE LINE BETWEEN A CRITIQUE
OF A DISH THAT SAYS "THAT'S TOO SIMPLE"
AND "THAT'S SIMPLE AND IT'S BEAUTIFUL
BECAUSE IT SHOWS US SOMETHING."
AND I THINK IT TAKES A REAL MATURITY
TO TRY TO INSTILL THAT IN A YOUNG COOK.
- BUT HE PLAYED IT WAY TOO SAFE IN TERMS OF HOW HE PLATED UP.
HE PLATED UP FIVE MINUTES BEFORE HE WAS SUPPOSED TO
SERVE THE FOOD, AND THAT'S A DISASTER!
- YOU KNOW WHAT?
I DON'T WANT TO LET GO OF EITHER ONE OF THESE CHEFS.
THAT'S THE BOTTOM LINE.
SO I QUIT. [laughter]
- I TOTALLY UNDERSTAND HOW YOU FEEL,
BECAUSE THEY'RE BOTH GREAT CHEFS,
SO THIS IS REALLY TOUGH. BUT YOU KNOW WHAT?
IT SOUNDS LIKE WE ALL KNOW
WHO WON'T BE GOING ON TO THE FINALE.
- YEAH.
- YES.
- THIS IS THE TIME OF SECOND DOUBTING YOURSELF.
[suspenseful music]
♪ ♪
- CHRIS...
LORENA...
TONIGHT, THERE ARE NO LOSERS, THERE ARE ONLY WINNERS,
BECAUSE YOU GOT THE OPPORTUNITY
TO REALLY TOUCH THE LIVES OF SOME YOUNG KIDS.
HOWEVER, SOMEBODY WILL BE LEAVING US TONIGHT.
THE CHEF WHO WON'T BE MOVING ON TO THE FINALE IS...
LORENA.
- OKAY.
THANK YOU SO MUCH.
I HAD A FANTASTIC TIME.
- CONGRATULATIONS, YOU'VE MANAGED TO EARN $27,500
FOR YOUR CHARITY, THE ALLIANCE FOR A HEALTHIER GENERATION.
- AMAZING. THANK YOU.
- CHRIS, YOU JUST MADE IT INTO THE TOP CHEF MASTERS FINALE.
- THANK YOU. - [laughs]
- LORENA, PLEASE RETURN TO THE KITCHEN
AND PACK YOUR KNIVES.
CHRIS, PLEASE REJOIN KERRY IN THE WINE ROOM.
- I'M LEAVING WITH $27,500
FOR THE ALLIANCE FOR A HEALTHY GENERATION,
AND THIS IS GOING TO CHANGE THE LIVES OF SO MANY KIDS.
IT'S DISAPPOINTING THAT I WAS NOT ELIMINATED
FOR SOMETHING THAT I MADE, BUT I THINK THAT I WAS ABLE
TO SHOW THE WORLD WHAT I'M ABOUT.
THANK YOU.
- YOU KNOW WHAT?
WE'VE GOT TWO UNBELIEVABLE CHEFS
TO BATTLE IT OUT IN THE FINALE
AND I CAN'T WAIT TO SEE WHAT HAPPENS.
- THIS IS-- IT'S GONNA BE GREAT.
- IT'S ME. [laughs]
I TOLD YOU.
HONEY, IT'S GREAT. AMAZING! ARE YOU KIDDING ME?
I HAD THE TIME OF MY LIFE.
I REALLY DID MY VERY BEST. I LOVED THE JOURNEY.
AND BELIEVE ME, I LEAVE BEING A WINNER.
THANK YOU, GUYS. CIAO!
- THERE GOES A COMPETITOR.
- [blows kiss] WHOO!
- NEXT TIME ON TOP CHEF MASTERS...
- HOUSEKEEPING. - GENTLEMEN.
[laughter]
all: THIS DOES NOT SUCK. [laughter]
- THIS IS IT. $100,000 ON THE LINE.
TITLE OF TOP CHEF MASTER. THERE'S A LOT AT STAKE.
- CHEERS, MAN. - CHEERS, GOOD LUCK.
- LET'S SHOW EVERYBODY THAT WE CAN MAKE PRETTY GUTS.
- OH, THERE WILL BE BLOOD.
- MOVE OUT OF MY WAY.
- WE'RE GONNA HAVE HOT FOOD IF IT KILLS ME.
- YOU GUYS GOT BIG BALLS, I'LL TELL YOU.
- WE MIGHT AS WELL WAVE THE WHITE FLAG.
GIVE ME ANOTHER SEA URCHIN, NOW, MANNY! NOW!
I AM SCREWED.
- IT'S BOLD, AND I LIKE THAT.
WE ARE ENGAGED IN EVERY ELEMENT.
- LET'S BE HONEST, IT WAS THE MAKE-UP SEX.
- I THOUGHT IT WAS EMBARRASSINGLY BAD.
- THIS IS AN APOLOGY TO MY WIFE.
- THE WINNER OF TOP CHEF MASTERS IS....
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