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[dramatic music]
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00:00:04,213 --> 00:00:08,967
♪ ♪
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KIRAN: Two world-class chefs,
dropped into the wilderness.
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00:00:11,970 --> 00:00:14,389
CHEF: Every second counts
in this competition.
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00:00:14,389 --> 00:00:16,099
We get one shot.
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00:00:16,099 --> 00:00:18,185
KIRAN: Their mission, to find
enough wild ingredients
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00:00:18,185 --> 00:00:20,646
to make a five-star meal.
- Found one.
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00:00:20,646 --> 00:00:22,606
- It's not your ordinary day
at the grocery store.
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00:00:22,606 --> 00:00:24,942
KIRAN: And here on the coast
of British Columbia,
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00:00:24,942 --> 00:00:27,694
the chefs will use those
ingredients to battle it out
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00:00:27,694 --> 00:00:30,489
and see whose forage feast
reigns supreme.
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00:00:30,489 --> 00:00:33,242
CHEF: Wow, my menu changes
depending on what I find.
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00:00:33,242 --> 00:00:35,077
KIRAN:
I'm Kiran Jethwa,
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00:00:35,077 --> 00:00:36,954
international chef
and restaurateur.
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00:00:36,954 --> 00:00:39,039
I've travelled
the globe to collect
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00:00:39,039 --> 00:00:41,041
and cook
incredible wild foods.
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00:00:41,041 --> 00:00:44,836
And here in this competition,
only chefs with skills in both
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00:00:44,836 --> 00:00:48,715
the wilderness
and the kitchen will prevail.
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- If I mess this up,
the whole dish will suffer.
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KIRAN:
This is "Chefs vs Wild."
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[dramatic music]
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♪ ♪
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[over coms] This is British
Columbia at its most glorious.
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This is the wild.
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Down in that
intense environment,
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00:01:11,780 --> 00:01:14,074
two chefs and their
foraging partners will have
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00:01:14,074 --> 00:01:17,536
96 hours to collect
all the ingredients they can
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before going head to head
in my wilderness kitchen.
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The chefs know they
will be provided elk
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as a protein
for their main course.
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However,
the winner will be decided
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by who can showcase their
foraged ingredients the best
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00:01:30,090 --> 00:01:32,259
across a three-course meal.
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00:01:32,259 --> 00:01:34,928
This challenge will test
the chefs' skills
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00:01:34,928 --> 00:01:38,265
and culinary imaginations
like never before.
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♪ ♪
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VIET: I'm Viet Pham, and I'm
a chef and restaurateur.
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Previously, I was in
the fine dining world.
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I won Best New Chef
for Food and Wine in 2011,
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00:01:59,244 --> 00:02:01,913
but I just got tired
of all the pretentiousness.
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00:02:01,913 --> 00:02:04,124
My wife and I own Pretty Bird.
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It's a Nashville style
hot chicken restaurant.
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Going out into the forest
in this competition probably
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is going to be the hardest
thing that I've ever done.
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So for me,
being able to win this
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00:02:13,467 --> 00:02:16,178
proves to myself
that I'm capable.
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SAMMY:
I'm Sammy Mansour.
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00:02:20,849 --> 00:02:23,727
I'm a chef and food
and climate activist.
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00:02:23,727 --> 00:02:26,730
I got into cooking
through the family bloodline,
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00:02:26,730 --> 00:02:29,524
grew up working in my parents'
mom-and-pop joint,
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and I've opened up
four different restaurants
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to critical acclaim.
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I'm ready to show that
I'm one of the best
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wilderness chefs out here.
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♪ ♪
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KIRAN: Chef Viet has landed
on a rocky bay
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to meet his partner, Dave.
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Their proximity
to the shore means
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00:02:48,668 --> 00:02:51,129
easier access
to a variety of shellfish,
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00:02:51,129 --> 00:02:53,548
but inland foraging
could be very challenging,
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as Pacific storms may have
drenched all the mushrooms.
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DAVID:
Oh, hey. Come on up, buddy.
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Get up here.
VIET: What's your name?
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DAVID: David. Hey, Viet.
- I'm Viet. Nice to meet you.
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Where you from?
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00:03:06,520 --> 00:03:08,355
- I'm from a small town--
Hilliard in Ontario, Canada.
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- We're in Canadian territory.
- Ugh...
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00:03:10,440 --> 00:03:13,068
- And I'm gonna depend
completely on you, man.
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- I did some
scouting around back here,
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and there's some
nice spots for foraging.
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VIET: Nice. Let's do it.
DAVID: Okay.
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DAVID: We'll start
gathering some things.
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I'm hoping that
we can find some oysters,
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pine branches and see if we
could find some pine mushrooms.
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VIET:
Okay.
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♪ ♪
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KIRAN:
Chef Sammy has landed inland.
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He won't have access
to shoreline ingredients,
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but the higher elevation
offers more chances
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00:03:44,683 --> 00:03:46,768
of finding mushrooms,
fruit, and roots.
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ROBIN:
Hey, bear!
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SAMMY: Hello?
Are you my partner?
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ROBIN:
Yeah! Ha ha.
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00:03:59,656 --> 00:04:01,575
- Hey.
SAMMY: Hey, I'm Sammy.
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I'm a hugger too.
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00:04:03,535 --> 00:04:05,537
ROBIN:
Nice to meet you. Robin.
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00:04:05,537 --> 00:04:07,581
SAMMY:
Nice to meet you.
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00:04:07,581 --> 00:04:10,792
- So what do you have
for an idea for our food?
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00:04:10,792 --> 00:04:14,004
- Kiran is gifting us
locally-sourced elk.
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- Oh, so good.
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00:04:15,672 --> 00:04:17,257
- What I really want
to make sure we get
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is, like, tons of shrooms.
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00:04:19,050 --> 00:04:22,304
For a seasoning, I'd love
to find some sumac out here.
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00:04:22,304 --> 00:04:24,890
- Okay, let's get moving, ASAP.
- Yes.
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00:04:26,516 --> 00:04:32,439
♪ ♪
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00:04:32,439 --> 00:04:35,275
- In this competition,
I need to gather as much stuff
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00:04:35,275 --> 00:04:37,861
as possible,
and we only have so much time.
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00:04:39,905 --> 00:04:41,656
My initial strategy
is to target
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00:04:41,656 --> 00:04:44,201
the easier-to-find
ingredients first.
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00:04:44,201 --> 00:04:45,577
DAVID:
Oh, there's your pine tree, eh?
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VIET: Yeah, let's see
what we can grab.
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00:04:48,205 --> 00:04:50,540
It's good enough.
We'll just take it with us.
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I'll do a vinaigrette.
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00:04:52,042 --> 00:04:54,419
I'll add a bunch of the pine
needles to the vinegar.
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00:04:54,419 --> 00:04:56,671
It draws out a lot
of the oils and the flavors,
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00:04:56,671 --> 00:04:59,424
and I can use that as
a seasoning with the elk.
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For me, going out into
the woods and the mountains
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00:05:01,802 --> 00:05:04,012
makes me think back
to my parents.
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00:05:04,012 --> 00:05:06,932
My parents fled Vietnam
during the war and ended up
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00:05:06,932 --> 00:05:09,434
on an island on the
eastern coast of Malaysia.
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00:05:09,434 --> 00:05:12,562
My dad built a treehouse,
and that's where I was born.
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00:05:12,562 --> 00:05:15,857
Winning this competition would
be very meaningful for me
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because it would pay homage
to my parents' sacrifices.
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Look at this,
it's kind of nice.
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The plantain is clean.
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DAVID:
Here, let me grab a pouch out
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00:05:24,032 --> 00:05:25,951
so we can put that
in the pouch.
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00:05:25,951 --> 00:05:27,035
VIET:
Is this the flower bud?
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00:05:27,035 --> 00:05:28,203
DAVID:
That's the seed bud, yeah.
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That'll just go up,
and every part
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of this plantain is edible.
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VIET: I can pickle the seeds
from these plantains
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as use them as a seasoning
for my appetizer.
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00:05:36,253 --> 00:05:37,379
Awesome job, my man.
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00:05:37,379 --> 00:05:39,297
- You know it, baby.
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00:05:39,297 --> 00:05:41,925
I'm David Noel, and I'm
an off-grid homesteader.
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00:05:41,925 --> 00:05:44,052
It's a winter day
for us up north,
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00:05:44,052 --> 00:05:46,638
going out in the bush and then
creating yourself a meal.
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00:05:46,638 --> 00:05:49,349
It's not fancy by any means
'cause usually it's minus 30
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00:05:49,349 --> 00:05:51,393
and you're just trying
to keep your hands warm.
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If I can learn something
out here from a chef,
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that would really add a little
bit of zest to my life because
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00:05:56,147 --> 00:05:58,441
my culinary life doesn't
have much flair at all.
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00:05:58,441 --> 00:06:01,611
It's not your ordinary day
at the grocery store.
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00:06:01,611 --> 00:06:08,410
♪ ♪
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00:06:09,411 --> 00:06:12,122
SAMMY: There's, like, a ton
of cool stuff around here.
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[laughs]
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00:06:13,874 --> 00:06:17,294
I've never actually
spotted juniper in the wild.
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- This is what I like to cook
my fish up with and my steaks.
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00:06:22,007 --> 00:06:23,758
SAMMY:
Me too.
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00:06:23,758 --> 00:06:25,677
I've seen a good amount
of wild fruit
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that I want for my dishes.
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I've seen juniper.
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I even got
some juniper berries.
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I can have, like,
a juniper-brined elk loin.
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I think it would be marvelous.
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00:06:34,102 --> 00:06:35,979
This was good.
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00:06:35,979 --> 00:06:38,857
I most recently was in LA
for seven years.
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LA was very hard to cook in.
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00:06:41,067 --> 00:06:43,111
It was like,
welcome to the pros.
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00:06:43,111 --> 00:06:44,904
I got involved
with Preux and Proper.
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00:06:44,904 --> 00:06:47,240
We made
the Michelin Guide in 2019,
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00:06:47,240 --> 00:06:50,952
but unfortunately, we weren't
able to rebound after COVID.
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This competition is my chance
to move on from failure.
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00:06:57,375 --> 00:07:00,295
Hey, can you, uh,
help me ID this?
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00:07:02,255 --> 00:07:04,674
ROBIN:
This is, um, spruce.
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00:07:04,674 --> 00:07:07,302
SAMMY: Okay, I thought
this was spruce as well.
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00:07:07,302 --> 00:07:10,138
I'm going to make a brittle
with this for the dessert.
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So this is way
more than enough,
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00:07:13,308 --> 00:07:15,393
but I like
to be in that position.
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ROBIN:
My name is Robin Laffeneur.
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00:07:19,064 --> 00:07:22,400
Being an Anishinaabe
from treaty territory,
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00:07:22,400 --> 00:07:25,528
I have connections
with the land.
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00:07:25,528 --> 00:07:30,158
I definitely feel confident
in foraging here in B.C.
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00:07:30,158 --> 00:07:33,286
SAMMY: We should probably hunt
for, like, dope mushroom.
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ROBIN:
Okay.
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♪ ♪
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00:07:50,220 --> 00:07:53,390
- Maybe we head up
around here and go up there.
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I have to find pine mushrooms.
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00:07:55,058 --> 00:07:56,476
It's a very coveted mushroom,
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cherished because
of its aroma.
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It's cherished
for its texture.
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00:07:59,854 --> 00:08:03,358
Oh, yeah, this is--
this is not going to be easy.
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00:08:03,358 --> 00:08:06,194
What I'm looking for
is, like, little bumps.
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00:08:06,194 --> 00:08:08,863
That would signify that
there are some pine mushrooms.
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I know they're out there, man.
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[dramatic music]
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♪ ♪
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SAMMY: The pressure is on
to find these ingredients,
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00:08:22,043 --> 00:08:23,837
so we split up.
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00:08:23,837 --> 00:08:27,048
Robin is gonna backtrack
to try and find sumac,
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00:08:27,048 --> 00:08:30,009
and I'm gonna go on a hunt
for some pine mushrooms.
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00:08:30,009 --> 00:08:32,178
I'm certainly
no mushroom expert,
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00:08:32,178 --> 00:08:35,765
but I've also been foraging
on several continents.
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DAVID: Come on, forest, show me
where the mushrooms are at.
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00:08:45,275 --> 00:08:47,402
- Yeah, I--I don't know
what this is.
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00:08:47,402 --> 00:08:49,112
Mushrooms are one
of those things that you
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00:08:49,112 --> 00:08:51,406
do not want
to take any risks with.
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00:08:51,406 --> 00:08:54,075
If you can't positively
identify it, don't eat it
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00:08:54,075 --> 00:08:56,786
because there's far too many
varieties that can kill you.
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00:08:56,786 --> 00:08:59,539
My dad told me stories
about other refugees.
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00:08:59,539 --> 00:09:01,374
They were so hungry,
they cooked a snake.
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00:09:01,374 --> 00:09:03,168
They ended up killing
their whole entire family
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00:09:03,168 --> 00:09:04,753
because
the snake was poisonous.
195
00:09:04,753 --> 00:09:06,921
So I want to be as
careful as possible,
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00:09:06,921 --> 00:09:08,506
but if I don't
get enough ingredients
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00:09:08,506 --> 00:09:11,134
for the competition,
that's my worst nightmare.
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00:09:11,134 --> 00:09:13,428
They're here, they're just
not the right ones.
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00:09:32,030 --> 00:09:33,782
Jackpot.
200
00:09:33,782 --> 00:09:35,867
We've got some
pine mushroom here.
201
00:09:35,867 --> 00:09:38,828
Very, very excited about this.
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00:09:38,828 --> 00:09:41,498
This is a lot of mushroom meat.
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00:09:41,498 --> 00:09:42,707
I think these
pine mushrooms could be
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00:09:42,707 --> 00:09:45,168
the base
for an amazing soup broth,
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00:09:45,168 --> 00:09:47,504
which I could serve
as my appetizer.
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00:09:53,176 --> 00:09:54,677
VIET: You know what these are,
Dave, right here?
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00:09:54,677 --> 00:09:55,804
DAVID:
Where are you looking?
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00:09:55,804 --> 00:09:58,807
- These, like, little, uh...
209
00:09:58,807 --> 00:10:00,517
these little black berries
on there.
210
00:10:00,517 --> 00:10:01,976
DAVID: Oh, man,
these are huckleberries.
211
00:10:04,020 --> 00:10:06,147
VIET:
Oh, my God.
212
00:10:06,147 --> 00:10:08,066
This is awesome.
213
00:10:08,066 --> 00:10:10,276
These huckleberries are just
what we needed right now.
214
00:10:10,276 --> 00:10:12,237
They're sweet and fresh
and will really add
215
00:10:12,237 --> 00:10:15,532
a nice element of the forest
in my dessert.
216
00:10:15,532 --> 00:10:16,783
We don't come back
with mushrooms,
217
00:10:16,783 --> 00:10:18,910
at least we come back
with huckleberries.
218
00:10:23,164 --> 00:10:26,543
KIRAN: So far, chef Sammy
has found culinary gold
219
00:10:26,543 --> 00:10:28,336
with those pine mushrooms,
which can sell
220
00:10:28,336 --> 00:10:31,631
for up to $2,000 per pound
in some markets.
221
00:10:31,631 --> 00:10:33,842
Viet's huckleberries
are at their seasonal peak,
222
00:10:33,842 --> 00:10:36,511
which means intense flavors,
but he'll need more
223
00:10:36,511 --> 00:10:38,680
to give himself a chance
to beat Sammy.
224
00:10:38,680 --> 00:10:42,058
For now,
shelter and fire take priority
225
00:10:42,058 --> 00:10:44,227
as temperatures will drop
at night.
226
00:10:48,439 --> 00:10:50,942
SAMMY: I might need your help
constructing something.
227
00:10:50,942 --> 00:10:53,403
I want to use
snare wire to hang
228
00:10:53,403 --> 00:10:55,989
the mushrooms
over the fire and dry them.
229
00:10:55,989 --> 00:10:58,283
Dry age them out here
to develop
230
00:10:58,283 --> 00:11:01,077
some, like, layers of flavor.
231
00:11:01,077 --> 00:11:02,704
- It's not a good idea.
- Why?
232
00:11:02,704 --> 00:11:04,080
- It's dangerous.
233
00:11:04,080 --> 00:11:05,999
- It's going to be
above our heads, dude.
234
00:11:05,999 --> 00:11:07,333
We can adjust it.
235
00:11:07,333 --> 00:11:09,210
I just want
to [bleep] get 'em up.
236
00:11:09,210 --> 00:11:11,129
ROBIN:
It's not smart to do that.
237
00:11:11,129 --> 00:11:12,714
That could take off your head.
238
00:11:12,714 --> 00:11:15,174
It's a very dangerous move.
239
00:11:15,174 --> 00:11:16,426
SAMMY: But if you're worried
about, you know,
240
00:11:16,426 --> 00:11:19,345
cutting our heads off,
not gonna happen.
241
00:11:19,345 --> 00:11:22,098
ROBIN: I am worried it being
a safety hazard, yes.
242
00:11:23,850 --> 00:11:27,854
Like, that's snare wire.
243
00:11:27,854 --> 00:11:29,522
SAMMY:
Dude, it's like--
244
00:11:29,522 --> 00:11:31,232
ROBIN: Aren't you gonna put
your mushrooms in it first?
245
00:11:31,232 --> 00:11:32,609
- No.
246
00:11:32,609 --> 00:11:34,027
ROBIN: Well, how are you
gonna get them on?
247
00:11:34,027 --> 00:11:35,486
- Dude, you're killing me.
248
00:11:35,486 --> 00:11:38,656
- [Robin laughs]
- Can I just [bleep] do this?
249
00:11:38,656 --> 00:11:40,950
At the end of the day,
this is a competition
250
00:11:40,950 --> 00:11:42,869
where two chefs
go head to head
251
00:11:42,869 --> 00:11:45,371
to prepare world-class food.
252
00:11:45,371 --> 00:11:48,041
So when I'm put in a position
where I can't
253
00:11:48,041 --> 00:11:51,753
put my plan in motion because
people are slowing me down,
254
00:11:51,753 --> 00:11:54,047
I don't have a lot
of tolerance for that.
255
00:11:54,047 --> 00:11:58,134
All right, we've got
our first culinary process.
256
00:12:00,303 --> 00:12:03,890
Pine mushrooms
dry aging over open fire.
257
00:12:09,270 --> 00:12:16,319
♪ ♪
258
00:12:16,319 --> 00:12:20,031
- So as we were sitting here,
talking about the menu,
259
00:12:20,031 --> 00:12:23,493
an ember popped,
landed on the moss,
260
00:12:23,493 --> 00:12:26,829
ignited the moss,
and a fire broke out.
261
00:12:26,829 --> 00:12:31,542
It climbed up the rock wall and
burned down our entire roof.
262
00:12:31,542 --> 00:12:34,420
We used all the water
that we had to put it out.
263
00:12:34,420 --> 00:12:36,214
So I mean, we got lucky,
we were still awake,
264
00:12:36,214 --> 00:12:38,591
but that could
have been terrible.
265
00:12:38,591 --> 00:12:41,511
This is not exactly
what I signed up for.
266
00:12:47,892 --> 00:12:50,895
[dramatic music]
267
00:12:50,895 --> 00:12:57,652
♪ ♪
268
00:13:03,783 --> 00:13:08,371
- Pretty much the only thing
I hate in the bush is the wind.
269
00:13:10,290 --> 00:13:12,667
VIET: First the fire,
and now this.
270
00:13:12,667 --> 00:13:14,335
This sucks.
271
00:13:17,046 --> 00:13:18,423
DAVID:
[bleep] me.
272
00:13:20,133 --> 00:13:22,218
We ain't doing [bleep].
273
00:13:23,761 --> 00:13:25,263
Holy [bleep].
274
00:13:32,854 --> 00:13:34,689
SAMMY:
Let's go fishing.
275
00:13:34,689 --> 00:13:35,690
Be careful.
276
00:13:37,525 --> 00:13:39,402
Fish are more active
when it rains.
277
00:13:39,402 --> 00:13:41,362
We don't have time
to wait out this storm.
278
00:13:43,239 --> 00:13:45,158
ROBIN:
Whoa, holy crap.
279
00:13:45,158 --> 00:13:46,325
SAMMY:
You okay?
280
00:13:46,325 --> 00:13:47,785
ROBIN:
Um, you're gonna need this
281
00:13:47,785 --> 00:13:50,329
'cause it's sucking
my foot right in.
282
00:13:50,329 --> 00:13:52,498
SAMMY:
Okay.
283
00:13:52,498 --> 00:13:55,752
ROBIN: I can't get out,
like, unless--
284
00:13:55,752 --> 00:13:58,171
no, like, I'm way deep
in there.
285
00:13:58,171 --> 00:13:59,964
SAMMY:
Okay.
286
00:13:59,964 --> 00:14:03,259
I can't fall in with you,
or we're both [bleep].
287
00:14:05,762 --> 00:14:07,889
Climb up to the middle.
288
00:14:07,889 --> 00:14:09,724
Stay in the middle, okay?
289
00:14:09,724 --> 00:14:12,143
ROBIN: Okay, got it.
SAMMY: Stay in the middle.
290
00:14:12,143 --> 00:14:14,604
Why don't we get out
of the water, get out of here.
291
00:14:14,604 --> 00:14:16,647
ROBIN:
Okay.
292
00:14:16,647 --> 00:14:19,150
SAMMY: This won't work.
We got to retreat.
293
00:14:21,694 --> 00:14:23,905
VIET:
We're cold, we're wet.
294
00:14:23,905 --> 00:14:26,240
At least the wind
finally died down.
295
00:14:26,240 --> 00:14:29,035
I had my mind on my getting
some really great mushrooms,
296
00:14:29,035 --> 00:14:31,579
but it's just all wet,
damp, just nothing.
297
00:14:31,579 --> 00:14:34,665
The strategy now
is to focus on seafood--
298
00:14:34,665 --> 00:14:37,627
oyster, clams, or crab.
299
00:14:37,627 --> 00:14:40,463
Getting up and down
this hill is torturous,
300
00:14:40,463 --> 00:14:43,132
and it's gonna be
very dangerous, especially now.
301
00:14:43,132 --> 00:14:44,926
A slip and fall
could literally
302
00:14:44,926 --> 00:14:47,220
end this competition.
303
00:14:47,220 --> 00:14:48,930
But I'm not letting that
or bad weather keep me
304
00:14:48,930 --> 00:14:50,264
from getting
the oysters I want
305
00:14:50,264 --> 00:14:53,267
on my menu
while the tide is still low.
306
00:14:56,187 --> 00:14:58,648
I'm trying to go
in sort of a shallower spot.
307
00:14:58,648 --> 00:15:00,733
Oysters and clams
cluster in the mud
308
00:15:00,733 --> 00:15:03,402
in coastal tide pools,
so this part of the shore
309
00:15:03,402 --> 00:15:05,696
is the best place
to find them.
310
00:15:05,696 --> 00:15:07,657
There.
311
00:15:07,657 --> 00:15:08,991
First oyster. Whoo-hoo!
312
00:15:12,829 --> 00:15:14,539
DAVID:
Awesome.
313
00:15:15,540 --> 00:15:16,541
It's a stubborn one.
314
00:15:16,541 --> 00:15:18,626
VIET:
Oh, shucked it.
315
00:15:18,626 --> 00:15:20,503
Oh, [bleep].
316
00:15:20,503 --> 00:15:22,630
DAVID:
That's a monster.
317
00:15:22,630 --> 00:15:23,923
- It's your first raw oyster.
318
00:15:23,923 --> 00:15:25,842
- Oh, I don't know.
- Dude, eat it.
319
00:15:25,842 --> 00:15:27,635
I'm telling you it's good,
it's delicious.
320
00:15:27,635 --> 00:15:29,053
- Yeah?
VIET: Yeah.
321
00:15:29,053 --> 00:15:31,639
Don't worry,
just put it in your mouth.
322
00:15:31,639 --> 00:15:35,560
- Really pops.
- Yeah, it's fresh, man.
323
00:15:35,560 --> 00:15:37,645
It's gonna be a great meal.
324
00:15:37,645 --> 00:15:40,148
I am super, super excited.
325
00:15:40,148 --> 00:15:42,400
There's a ton of oysters.
Who doesn't love oysters?
326
00:15:42,400 --> 00:15:43,943
Oysters are like
the hottest thing.
327
00:15:43,943 --> 00:15:45,153
So good.
328
00:15:46,779 --> 00:15:49,448
So I just got
a container of seawater.
329
00:15:49,448 --> 00:15:52,160
As an appetizer,
I want to shuck an oyster
330
00:15:52,160 --> 00:15:54,787
and then gently poach it
in the seawater.
331
00:15:58,916 --> 00:16:00,918
KIRAN: Viet fought intense
wind and rain
332
00:16:00,918 --> 00:16:03,254
for a massive haul
of Pacific oysters
333
00:16:03,254 --> 00:16:06,966
famous for their perfectly
balanced texture and flavor.
334
00:16:06,966 --> 00:16:10,428
Meanwhile,
Sammy has not made any gains.
335
00:16:10,428 --> 00:16:12,680
Both chefs must scramble
for ingredients
336
00:16:12,680 --> 00:16:15,933
and pull together a plan
in these last crucial hours.
337
00:16:15,933 --> 00:16:17,685
This forage
has been demanding,
338
00:16:17,685 --> 00:16:19,770
but the judging will be tough.
339
00:16:19,770 --> 00:16:26,819
♪ ♪
340
00:16:30,198 --> 00:16:33,201
[upbeat music]
341
00:16:33,201 --> 00:16:34,535
♪ ♪
342
00:16:34,535 --> 00:16:36,370
SAMMY:
You know, so at this point, uh,
343
00:16:36,370 --> 00:16:38,623
there's a pretty great
sense of urgency here...
344
00:16:38,623 --> 00:16:39,874
ROBIN: Right.
345
00:16:39,874 --> 00:16:41,417
SAMMY: To find some
of these key ingredients.
346
00:16:41,417 --> 00:16:45,046
I need sumac because
it's very tart and bright.
347
00:16:45,046 --> 00:16:47,423
Also, I would like
a crab apple because
348
00:16:47,423 --> 00:16:50,051
it's a versatile ingredient.
349
00:16:50,051 --> 00:16:52,595
I'm gonna kind of
lean on your plant knowledge
350
00:16:52,595 --> 00:16:57,350
to determine whether we go
down there or up there.
351
00:16:57,350 --> 00:16:59,518
ROBIN: Down there,
you'd find mushrooms.
352
00:16:59,518 --> 00:17:01,354
up there you'd find...
353
00:17:01,354 --> 00:17:02,647
SAMMY:
Sumac and apples?
354
00:17:02,647 --> 00:17:04,398
ROBIN: Yeah.
SAMMY: Okay.
355
00:17:04,398 --> 00:17:06,192
ROBIN: Yeah, mushrooms
grow in thicker parts
356
00:17:06,192 --> 00:17:08,361
of the forest,
but crab apple trees prefer
357
00:17:08,361 --> 00:17:11,155
to grow in the fields
where they get more sun.
358
00:17:13,658 --> 00:17:16,494
VIET:
Make sure we look all around.
359
00:17:16,494 --> 00:17:17,870
DAVID:
I got a good feeling.
360
00:17:17,870 --> 00:17:19,205
VIET:
You do? I don't.
361
00:17:19,205 --> 00:17:21,207
We're running out of time,
but I'm still
362
00:17:21,207 --> 00:17:23,376
trying to find
some pine mushrooms.
363
00:17:23,376 --> 00:17:25,419
Last night,
I didn't have any sleep.
364
00:17:25,419 --> 00:17:26,754
I'm so tired.
365
00:17:26,754 --> 00:17:29,340
Every step that I take,
it's like walking,
366
00:17:29,340 --> 00:17:30,967
you know, a mile.
367
00:17:30,967 --> 00:17:32,468
- I didn't see any.
368
00:17:32,468 --> 00:17:34,595
Viet, he had a pretty
rough night last night.
369
00:17:34,595 --> 00:17:36,847
He's trying to stay positive
and stay focused.
370
00:17:36,847 --> 00:17:38,766
But I can tell
the fatigue, the sleep,
371
00:17:38,766 --> 00:17:40,518
the no food,
it's hurting him pretty bad.
372
00:17:40,518 --> 00:17:42,061
It's gonna be tough on him.
373
00:17:44,188 --> 00:17:47,275
ROBIN: Watch your footing,
it's slippery.
374
00:17:47,275 --> 00:17:49,193
SAMMY:
I'm getting my machete.
375
00:17:49,193 --> 00:17:51,445
ROBIN: No, don't do that.
You're gonna--
376
00:17:51,445 --> 00:17:52,780
SAMMY:
I can't walk through it.
377
00:17:52,780 --> 00:17:54,156
Just let me get my machete,
dude.
378
00:17:54,156 --> 00:17:56,117
Like, do you want
to walk through these vines
379
00:17:56,117 --> 00:17:57,702
and have them
go through your [bleep] face?
380
00:17:57,702 --> 00:17:59,412
ROBIN: Look, there's an opening
right there, it's thinner out.
381
00:17:59,412 --> 00:18:01,122
You don't need to go through
all this thick stuff.
382
00:18:01,122 --> 00:18:03,916
SAMMY: It's not an opening,
it's water.
383
00:18:03,916 --> 00:18:05,626
I mean, I know you're the
expert, but you don't have to
384
00:18:05,626 --> 00:18:07,461
second guess every
decision that I make.
385
00:18:07,461 --> 00:18:08,838
ROBIN:
Let me see.
386
00:18:12,049 --> 00:18:14,176
Come on man, opening.
387
00:18:14,176 --> 00:18:16,095
SAMMY: I'm still getting
my machete out.
388
00:18:16,095 --> 00:18:18,556
ROBIN:
Save your calories.
389
00:18:18,556 --> 00:18:21,809
My partner today,
he's feeling the pressure.
390
00:18:21,809 --> 00:18:24,103
There is a lot
of stress in survival,
391
00:18:24,103 --> 00:18:27,148
so I know exactly
what he's going through.
392
00:18:29,358 --> 00:18:30,359
SAMMY:
I need to go in the field
393
00:18:30,359 --> 00:18:31,736
and get those ingredients.
394
00:18:31,736 --> 00:18:34,697
They must be out there,
and the only reason why we
395
00:18:34,697 --> 00:18:36,657
wouldn't find them
is because we didn't
396
00:18:36,657 --> 00:18:39,910
push ourselves to work
hard enough to keep going.
397
00:18:42,663 --> 00:18:43,664
ROBIN:
Hold on.
398
00:18:46,709 --> 00:18:47,793
Yo.
399
00:18:47,793 --> 00:18:49,128
SAMMY:
Those look like crab apples.
400
00:18:49,128 --> 00:18:51,630
ROBIN:
[laughs] Oh, man.
401
00:18:54,425 --> 00:18:56,385
Yeah, baby.
402
00:18:56,385 --> 00:18:57,636
Oh, man.
403
00:18:57,636 --> 00:18:59,347
SAMMY:
Such a cool color.
404
00:18:59,347 --> 00:19:01,140
Crab apples
are an amazing find.
405
00:19:01,140 --> 00:19:03,100
They're crunchy, they're sweet.
406
00:19:03,100 --> 00:19:05,394
I can take some crab apples,
gently poach them,
407
00:19:05,394 --> 00:19:08,064
and make, like,
a really luscious puree.
408
00:19:08,064 --> 00:19:10,816
But the mystery item
still here is sumac.
409
00:19:10,816 --> 00:19:12,068
ROBIN:
It's out here.
410
00:19:16,530 --> 00:19:18,366
- Oh, dirty Diane.
411
00:19:20,409 --> 00:19:23,204
That's cow--
chicken of the woods.
412
00:19:23,204 --> 00:19:25,081
Well, it looks like
it just got broke off.
413
00:19:25,081 --> 00:19:27,124
That fell off,
maybe in the storm.
414
00:19:27,124 --> 00:19:29,794
- That chicken of the woods
is quite mature,
415
00:19:29,794 --> 00:19:31,587
and it's not very palatable.
416
00:19:31,587 --> 00:19:34,340
I'm hoping that there's
still some tender pieces,
417
00:19:34,340 --> 00:19:37,676
but Mother Nature gives you
what she gives you.
418
00:19:37,676 --> 00:19:39,970
Yeah, this is
a chicken of the woods, man.
419
00:19:39,970 --> 00:19:41,639
This literally
has the same texture
420
00:19:41,639 --> 00:19:44,266
and almost a
similar flavor to chicken.
421
00:19:44,266 --> 00:19:45,810
I'm gonna batter it,
the chicken of the woods,
422
00:19:45,810 --> 00:19:47,895
and then fry it,
and then serve it like a piece
423
00:19:47,895 --> 00:19:50,231
of fried chicken
with the Nashville style
424
00:19:50,231 --> 00:19:54,402
hot seasoning to pay homage
to my restaurant.
425
00:19:54,402 --> 00:19:55,444
All right, let's do it.
426
00:19:55,444 --> 00:19:56,696
t's been really, really hard.
427
00:19:56,696 --> 00:19:59,532
It's been taxing
on the mind, the body.
428
00:19:59,532 --> 00:20:01,117
You know, when I think back
to my parents,
429
00:20:01,117 --> 00:20:02,493
when they were on the island,
430
00:20:02,493 --> 00:20:05,579
building shelter
and having to find food,
431
00:20:05,579 --> 00:20:07,832
I can only imagine
what they had to go through.
432
00:20:07,832 --> 00:20:09,417
This isn't as hard
as what they went through,
433
00:20:09,417 --> 00:20:11,669
but you know,
at least now I have a glimpse.
434
00:20:13,671 --> 00:20:19,969
♪ ♪
435
00:20:19,969 --> 00:20:21,178
ROBIN: Let's just take
a look up there
436
00:20:21,178 --> 00:20:22,596
really quickly in the open.
437
00:20:22,596 --> 00:20:24,765
We can walk up
and go right up this way.
438
00:20:24,765 --> 00:20:27,393
SAMMY: Okay, you lead.
ROBIN: Okay.
439
00:20:27,393 --> 00:20:29,019
SAMMY: The sumac's on the top
of the list,
440
00:20:29,019 --> 00:20:30,730
and it's
the hardest thing to find.
441
00:20:30,730 --> 00:20:33,023
If I don't find sumac,
I don't know
442
00:20:33,023 --> 00:20:35,025
what I could do
to replace that.
443
00:20:35,025 --> 00:20:36,652
It's gonna be a major bummer.
444
00:20:36,652 --> 00:20:38,070
ROBIN:
You see it?
445
00:20:38,070 --> 00:20:39,989
SAMMY:
I mean, that might be it.
446
00:20:39,989 --> 00:20:41,031
ROBIN:
That's it.
447
00:20:43,617 --> 00:20:44,952
- That's it!
448
00:20:44,952 --> 00:20:48,038
This is eleventh hour,
and we found the sumac.
449
00:20:48,038 --> 00:20:49,039
ROBIN:
I know.
450
00:20:49,039 --> 00:20:50,499
SAMMY:
It's crazy!
451
00:20:50,499 --> 00:20:53,169
It really came down
to the wire with the sumac.
452
00:20:53,169 --> 00:20:54,628
The sumac is gonna be
453
00:20:54,628 --> 00:20:57,131
a key ingredient
in my dessert.
454
00:20:57,131 --> 00:20:59,967
Robin had some
really cool tracker moments.
455
00:20:59,967 --> 00:21:02,970
She pretty much led us,
like, right to it.
456
00:21:02,970 --> 00:21:04,597
ROBIN:
[chuckles] Let's bounce.
457
00:21:04,597 --> 00:21:06,640
SAMMY: Throughout this
adventure, I put myself
458
00:21:06,640 --> 00:21:09,101
through some very
extreme conditions,
459
00:21:09,101 --> 00:21:11,228
but I was not willing
to give up,
460
00:21:11,228 --> 00:21:14,106
and through this experience,
I realized that I've always
461
00:21:14,106 --> 00:21:16,066
been the one that
doesn't break.
462
00:21:16,066 --> 00:21:18,194
And that's probably how
I kept climbing up
463
00:21:18,194 --> 00:21:20,362
and became the chef.
464
00:21:20,362 --> 00:21:22,865
I feel like the universe
wanted us to find this.
465
00:21:22,865 --> 00:21:24,658
[Robin laughs]
466
00:21:26,577 --> 00:21:33,542
♪ ♪
467
00:21:43,135 --> 00:21:45,763
ROBIN: So what are
you doing right now?
468
00:21:45,763 --> 00:21:47,723
SAMMY:
Harvesting beetles.
469
00:21:47,723 --> 00:21:49,141
Foraging at night is risky,
470
00:21:49,141 --> 00:21:50,893
but this is when
the bugs come out.
471
00:21:50,893 --> 00:21:53,312
I'm excited to include
unconventional
472
00:21:53,312 --> 00:21:54,772
to the Western world
473
00:21:54,772 --> 00:21:57,441
things like using insects
on my menu.
474
00:21:57,441 --> 00:21:58,943
Found one.
475
00:22:02,112 --> 00:22:04,782
This guy's gonna be
easy to lose.
476
00:22:09,870 --> 00:22:12,915
The beetles are
a really unique ingredient.
477
00:22:12,915 --> 00:22:15,251
I can actually smell what
they're gonna taste like.
478
00:22:15,251 --> 00:22:17,962
It's like
a picante Italian salumi
479
00:22:17,962 --> 00:22:19,672
and like Taleggio.
480
00:22:19,672 --> 00:22:21,799
I know I want to incorporate
the beetles
481
00:22:21,799 --> 00:22:25,302
in my first dish
by using them as stuffing
482
00:22:25,302 --> 00:22:28,180
for some tortellini
in my mushroom soup.
483
00:22:28,180 --> 00:22:33,811
♪ ♪
484
00:22:33,811 --> 00:22:36,188
- Ugh.
[chuckles]
485
00:22:36,188 --> 00:22:40,609
This is, like, the coldest cold
that I've ever experienced.
486
00:22:40,609 --> 00:22:43,862
Definitely did not plan
for how cold this would be.
487
00:22:43,862 --> 00:22:45,739
I've got on pretty much
everything that I have,
488
00:22:45,739 --> 00:22:47,074
and it's freezing.
489
00:22:47,074 --> 00:22:50,452
If it wasn't for Dave
keeping this fire up...
490
00:22:50,452 --> 00:22:53,497
we got a big day tomorrow, but,
uh, I don't think we're gonna
491
00:22:53,497 --> 00:22:55,749
get any sleep tonight,
to be honest.
492
00:23:01,589 --> 00:23:04,341
[dramatic music]
493
00:23:04,341 --> 00:23:09,555
♪ ♪
494
00:23:09,555 --> 00:23:12,099
VIET: You know, after spending
days out in the wilderness,
495
00:23:12,099 --> 00:23:15,561
I feel so hungry and tired,
and looking at Sammy,
496
00:23:15,561 --> 00:23:17,438
I could see he's ready
to go to battle.
497
00:23:17,438 --> 00:23:18,731
Like, he's a warrior,
498
00:23:18,731 --> 00:23:21,400
but this is the time
that I'm gonna shine.
499
00:23:21,400 --> 00:23:23,110
I'm ready.
500
00:23:23,110 --> 00:23:26,030
SAMMY: Viet is definitely
bringing a lifelong journey
501
00:23:26,030 --> 00:23:27,990
of being a chef
to the kitchen.
502
00:23:27,990 --> 00:23:30,868
I can tell already that I've
got to be on my A-game
503
00:23:30,868 --> 00:23:33,329
to be able to match what he's
gonna bring to the table.
504
00:23:34,747 --> 00:23:37,541
- Wow.
- Whoa.
505
00:23:37,541 --> 00:23:38,959
VIET: Wow.
SAMMY: That's dope.
506
00:23:38,959 --> 00:23:41,045
DAVID: Oh, my God.
VIET: This is an amazing setup.
507
00:23:41,045 --> 00:23:42,838
ROBIN: Look at that!
SAMMY: Check it out.
508
00:23:42,838 --> 00:23:45,007
DAVID: You guys are
gonna destroy this.
509
00:23:45,007 --> 00:23:46,675
SAMMY: I see the kitchen
for the first time.
510
00:23:46,675 --> 00:23:50,512
It is like we made it
to the Promised Land.
511
00:23:50,512 --> 00:23:52,556
VIET: I've cooked
in outdoor Kitchens before,
512
00:23:52,556 --> 00:23:54,058
but nothing like this.
513
00:23:54,058 --> 00:23:57,853
This has everything that
an outdoor chef could wish for.
514
00:23:57,853 --> 00:24:00,272
- Chefs.
ROBIN: Hey.
515
00:24:00,272 --> 00:24:02,232
KIRAN: Survivalists, guys,
you made it.
516
00:24:02,232 --> 00:24:04,610
Welcome to my
wilderness kitchen.
517
00:24:04,610 --> 00:24:07,154
Cooking with fire
at its finest.
518
00:24:07,154 --> 00:24:08,864
Let me introduce
Valerie Segrest.
519
00:24:08,864 --> 00:24:10,157
- Welcome.
520
00:24:10,157 --> 00:24:11,825
KIRAN: She's a member
of the Muckleshoot Tribe
521
00:24:11,825 --> 00:24:14,161
and she is an encyclopedia
of knowledge
522
00:24:14,161 --> 00:24:15,871
about wild edibles.
523
00:24:15,871 --> 00:24:17,790
- I'm sure that you've
learned a lot of lessons,
524
00:24:17,790 --> 00:24:20,751
really realizing that our
foods are our greatest teachers
525
00:24:20,751 --> 00:24:23,837
and that that all gets to be
manifested on the plate today.
526
00:24:23,837 --> 00:24:25,756
KIRAN: Viet, you're getting
a bit choked up there.
527
00:24:27,925 --> 00:24:29,885
- It was hard,
it was really hard.
528
00:24:29,885 --> 00:24:32,221
- You have really been tested
out there, I know that,
529
00:24:32,221 --> 00:24:35,099
and now you are going to be
properly tested in here.
530
00:24:35,099 --> 00:24:36,558
Here it is, elk.
531
00:24:36,558 --> 00:24:38,686
You have a heart, half each,
532
00:24:38,686 --> 00:24:42,272
and a nice fat bit
of strip loin or sirloin.
533
00:24:42,272 --> 00:24:45,317
David, Robin,
be their sous chefs.
534
00:24:45,317 --> 00:24:48,654
Chefs, you have four hours
to create an appetizer,
535
00:24:48,654 --> 00:24:52,574
an entree, and dessert,
relying on the ingredients
536
00:24:52,574 --> 00:24:55,077
that you have foraged,
and you will be judged
537
00:24:55,077 --> 00:24:58,163
on how you make
these ingredients shine.
538
00:24:58,163 --> 00:25:00,416
Let's get to it.
- Good luck.
539
00:25:00,416 --> 00:25:02,751
- Happy cooking, boys.
- Good luck, guys.
540
00:25:05,295 --> 00:25:08,549
- The first 15 minutes is
when you might be so excited
541
00:25:08,549 --> 00:25:10,634
that you move a little
too quick and, you know,
542
00:25:10,634 --> 00:25:13,137
hurt yourself,
so just take your time.
543
00:25:13,137 --> 00:25:15,180
VIET: I woke up this morning
feeling pretty tired,
544
00:25:15,180 --> 00:25:17,224
pretty hungry,
and I kind of questioned
545
00:25:17,224 --> 00:25:19,184
whether I would
have the energy.
546
00:25:19,184 --> 00:25:20,352
But now that
I'm in the kitchen,
547
00:25:20,352 --> 00:25:21,770
I'm reborn again.
548
00:25:23,272 --> 00:25:26,483
SAMMY: Start working on the
filling for the tortellini,
549
00:25:26,483 --> 00:25:29,528
which is gonna be
heart and beetle.
550
00:25:29,528 --> 00:25:30,654
I'm gonna grind it,
551
00:25:30,654 --> 00:25:32,865
then I'm gonna
sauté it together.
552
00:25:32,865 --> 00:25:35,701
I want the flavor
of the beetle to come out.
553
00:25:35,701 --> 00:25:37,411
A little bit goes a long way.
554
00:25:37,411 --> 00:25:41,665
The plan for my appetizer
is tortellini in brodo
555
00:25:41,665 --> 00:25:44,501
stuffed with elk heart
and beetles,
556
00:25:44,501 --> 00:25:47,004
and then I want my brodo,
which is broth,
557
00:25:47,004 --> 00:25:49,673
to be made
with those pine mushrooms.
558
00:25:49,673 --> 00:25:52,509
I want this to be
uncomfortably hot over here.
559
00:25:52,509 --> 00:25:53,719
ROBIN:
Sounds good, man.
560
00:25:56,221 --> 00:25:57,723
VIET: Focusing
on the dessert right now.
561
00:25:57,723 --> 00:26:00,309
This is gonna be
the, uh, corn flour cake.
562
00:26:00,309 --> 00:26:01,643
I'm gonna add
some pine needles
563
00:26:01,643 --> 00:26:03,604
and serve it
with a whipped cream
564
00:26:03,604 --> 00:26:06,064
with huckleberries
that we were able to forage.
565
00:26:06,064 --> 00:26:07,483
The dessert was
something that I was pretty
566
00:26:07,483 --> 00:26:09,651
worried about
because I'm not a pastry chef,
567
00:26:09,651 --> 00:26:11,528
so I kind of want
to get this out of the way.
568
00:26:11,528 --> 00:26:14,031
Say where to put the cake on.
569
00:26:14,031 --> 00:26:15,365
And I want to take some coals--
570
00:26:15,365 --> 00:26:16,825
DAVID: Put them on top?
VIET: Yeah, go ahead.
571
00:26:16,825 --> 00:26:18,535
DAVID: That good?
VIET: Yep.
572
00:26:19,495 --> 00:26:20,829
- Right now I want to start
573
00:26:20,829 --> 00:26:25,959
the crab apple and potato puree
for my entree.
574
00:26:25,959 --> 00:26:27,002
- Sammy, how you feeling, man?
575
00:26:27,002 --> 00:26:28,754
- Feeling good,
but it's intense.
576
00:26:28,754 --> 00:26:30,923
- And what are you gonna be
doing with the sumac there?
577
00:26:30,923 --> 00:26:32,508
- I want it on the dessert.
578
00:26:32,508 --> 00:26:35,385
My dessert is duck fat
beignets with sumac,
579
00:26:35,385 --> 00:26:36,637
with a spruce brittle.
580
00:26:36,637 --> 00:26:38,138
- So you got some
of this going when
581
00:26:38,138 --> 00:26:39,348
you were out there
in the field?
582
00:26:39,348 --> 00:26:41,683
- Yeah, I dry aged
my mushrooms over smoke.
583
00:26:41,683 --> 00:26:43,352
These are the meaty guys
for the dish,
584
00:26:43,352 --> 00:26:46,313
but the rest of them all
got fortified into a broth.
585
00:26:46,313 --> 00:26:48,982
- Do you like seeing him in his
world and his element now?
586
00:26:48,982 --> 00:26:50,234
- This is
the first time I've ever
587
00:26:50,234 --> 00:26:52,903
seen a chef do their thing
in the kitchen.
588
00:26:52,903 --> 00:26:54,196
KIRAN: They're quite
intense people, aren't they?
589
00:26:54,196 --> 00:26:55,948
- Very.
- We're maniacs.
590
00:26:55,948 --> 00:26:58,075
[laughter]
591
00:27:00,202 --> 00:27:01,745
- Hey, Viet.
- How are you doing?
592
00:27:01,745 --> 00:27:03,122
KIRAN: How excited are you
about that mushroom?
593
00:27:03,122 --> 00:27:04,414
VIET:
Pretty excited.
594
00:27:04,414 --> 00:27:06,041
David actually found
this chicken of the woods.
595
00:27:06,041 --> 00:27:08,085
I'm actually gonna
chicken fry this,
596
00:27:08,085 --> 00:27:09,962
and then I'm gonna put
some Nashville spices
597
00:27:09,962 --> 00:27:11,380
that we're gonna put together.
598
00:27:11,380 --> 00:27:13,173
It's a little bit old,
but we're gonna work with it.
599
00:27:13,173 --> 00:27:14,550
- And this is the thing
about wild food,
600
00:27:14,550 --> 00:27:16,093
you know, you don't get
to choose the best,
601
00:27:16,093 --> 00:27:17,344
you take what's there,
and you make the most it.
602
00:27:17,344 --> 00:27:18,720
- You just cherish
the treasures.
603
00:27:18,720 --> 00:27:21,181
- Would you have liked
to get pine mushrooms maybe?
604
00:27:21,181 --> 00:27:22,850
- I would have loved
to get pine mushrooms.
605
00:27:22,850 --> 00:27:25,811
Just a little bit of that will
perfume everything that you do.
606
00:27:25,811 --> 00:27:27,020
You know,
you don't want to smoke it,
607
00:27:27,020 --> 00:27:28,146
you don't want
to do all these things,
608
00:27:28,146 --> 00:27:30,232
because it loses
all of its inherentness.
609
00:27:30,232 --> 00:27:32,442
KIRAN:
So you wouldn't have smoked it.
610
00:27:32,442 --> 00:27:34,361
- He smoked it?
- Mm.
611
00:27:34,361 --> 00:27:36,446
- Hey, Sam,
612
00:27:36,446 --> 00:27:38,782
you smoked
the pine mushrooms?
613
00:27:38,782 --> 00:27:42,202
SAMMY: Yeah, I smoked--
- Oh, my God.
614
00:27:42,202 --> 00:27:43,453
- I dry age smoked them.
615
00:27:43,453 --> 00:27:44,913
- [laughing] Oh...
616
00:27:44,913 --> 00:27:46,999
- Hey, don't tell me
how to cook my food, boy,
617
00:27:46,999 --> 00:27:48,083
I ain't gonna go over there
and tell you how
618
00:27:48,083 --> 00:27:49,793
to cook your food now, okay?
619
00:27:49,793 --> 00:27:52,337
- That just broke my heart.
[laughs]
620
00:27:52,337 --> 00:27:55,757
- I'll probably break both your
hearts today, so, you know.
621
00:27:55,757 --> 00:27:57,426
We'll leave it at that.
622
00:27:57,426 --> 00:28:01,096
SAMMY: I'm making a juniper
and ginger brine
623
00:28:01,096 --> 00:28:03,015
to drop my elk loin in.
624
00:28:03,015 --> 00:28:06,768
My entree is gonna be
a juniper brined elk loin
625
00:28:06,768 --> 00:28:08,520
and elk heart tartare.
626
00:28:08,520 --> 00:28:10,522
Just get some flavor working.
627
00:28:10,522 --> 00:28:11,815
- Chefs, Sammy, Viet.
628
00:28:11,815 --> 00:28:16,737
You guys have two hours
until you have to plate.
629
00:28:16,737 --> 00:28:18,989
VIET: I'm in the weeds.
There's so much to do.
630
00:28:18,989 --> 00:28:20,782
So I'm gonna make
a forest chimichurri.
631
00:28:20,782 --> 00:28:22,409
It's gonna be
a part of the entree,
632
00:28:22,409 --> 00:28:25,579
and what that is is basically
an Argentine steak sauce.
633
00:28:25,579 --> 00:28:27,414
But instead of using parsley,
634
00:28:27,414 --> 00:28:30,042
I'm gonna add pine needles
to the vinegar.
635
00:28:30,042 --> 00:28:32,711
This is the most meaningful
meal that I've ever cooked.
636
00:28:32,711 --> 00:28:34,713
I can't mess it up.
637
00:28:34,713 --> 00:28:37,090
SAMMY: Tempering in the egg
so I can make some beignets.
638
00:28:37,090 --> 00:28:39,092
It's really got to be
done gracefully so that
639
00:28:39,092 --> 00:28:41,678
we don't just make
scrambled eggs in this.
640
00:28:41,678 --> 00:28:45,515
I usually do this
in a machine that costs $1,000.
641
00:28:45,515 --> 00:28:46,558
ROBIN:
Damn.
642
00:28:48,101 --> 00:28:49,436
SAMMY: Just hold this.
We'll keep trying.
643
00:28:49,436 --> 00:28:50,938
Come on.
ROBIN: Okay.
644
00:28:50,938 --> 00:28:52,606
SAMMY: It's not coming together
the way it's supposed to.
645
00:28:52,606 --> 00:28:53,690
- I know.
646
00:28:53,690 --> 00:28:57,277
- Just focus on holding
the bowl.
647
00:28:57,277 --> 00:28:58,528
Okay.
648
00:28:58,528 --> 00:29:01,448
- Sammy, Viet,
I have very good news.
649
00:29:01,448 --> 00:29:03,992
Only one hour
until I get to taste
650
00:29:03,992 --> 00:29:05,535
your incredible creations.
651
00:29:05,535 --> 00:29:09,039
- Oh, this is nice
and cooled down already.
652
00:29:09,039 --> 00:29:11,416
Cake tester.
DAVID: Wow, thank you.
653
00:29:13,502 --> 00:29:16,213
Oh, buddy, nice job.
654
00:29:16,213 --> 00:29:17,506
Y'know, Viet,
I do a lot of hunting,
655
00:29:17,506 --> 00:29:19,091
I'm pretty much
primarily a protein guy,
656
00:29:19,091 --> 00:29:20,759
a meat guy,
but since you started
657
00:29:20,759 --> 00:29:22,177
feeding me all this good stuff,
I think I might
658
00:29:22,177 --> 00:29:24,638
have to start
learning some new skills.
659
00:29:24,638 --> 00:29:27,391
SAMMY: I'm gonna try
to make some spruce brittle.
660
00:29:27,391 --> 00:29:29,977
Oh, man,
you can smell that spruce.
661
00:29:31,687 --> 00:29:34,231
Spreading out my
spruce brittle so that
662
00:29:34,231 --> 00:29:37,693
it's nice and thin because
I'm going to crack it up.
663
00:29:37,693 --> 00:29:39,987
- Come on, baby, come on.
664
00:29:39,987 --> 00:29:41,571
VIET: All right, Dave,
I want you to look at this.
665
00:29:41,571 --> 00:29:42,572
This is the seawater
that we gathered
666
00:29:42,572 --> 00:29:44,032
from the ocean right here.
667
00:29:44,032 --> 00:29:45,409
DAVID: So is that water
to a boil or just slightly?
668
00:29:45,409 --> 00:29:46,618
VIET:
No, it's just a simmer.
669
00:29:46,618 --> 00:29:48,578
Yeah, we just want
to gently poach it.
670
00:29:48,578 --> 00:29:50,122
We'll cook it
in its own environment,
671
00:29:50,122 --> 00:29:51,415
just to preserve
672
00:29:51,415 --> 00:29:53,083
its inherent briny-ness.
DAVID: Yeah.
673
00:29:53,083 --> 00:29:54,543
VIET: Then what we're gonna do
is just gently grill it.
674
00:29:54,543 --> 00:29:55,961
DAVID: Oh, nice.
- I'm gonna let it cool down.
675
00:29:55,961 --> 00:29:57,337
DAVID: Okay.
VIET: And then we're gonna
676
00:29:57,337 --> 00:29:58,672
just like quickly sear it
with the embers.
677
00:29:58,672 --> 00:30:01,299
- Teams! You guys have
half an hour left--
678
00:30:01,299 --> 00:30:02,801
30 minutes.
679
00:30:02,801 --> 00:30:04,594
- So this is the plantain.
680
00:30:04,594 --> 00:30:06,555
I'm gonna have you
just pick out the little buds
681
00:30:06,555 --> 00:30:08,557
and then put it on the oysters.
682
00:30:08,557 --> 00:30:09,975
DAVID:
Okay.
683
00:30:09,975 --> 00:30:13,061
- Oh, my God,
this looks so amazing.
684
00:30:13,061 --> 00:30:15,397
SAMMY: I like that there's
still pieces of the beetle
685
00:30:15,397 --> 00:30:17,774
that didn't get
finely ground into this,
686
00:30:17,774 --> 00:30:19,192
so we know that
there's gonna be some
687
00:30:19,192 --> 00:30:22,154
beetle texture
in the tortellini.
688
00:30:22,154 --> 00:30:24,114
Look at that meat.
689
00:30:24,114 --> 00:30:25,365
Down to the wire.
690
00:30:25,365 --> 00:30:26,658
DAVID:
Can you get there, Viet?
691
00:30:26,658 --> 00:30:28,160
VIET:
We have no choice, right?
692
00:30:30,454 --> 00:30:33,206
SAMMY:
Okay, dropping beignets.
693
00:30:33,206 --> 00:30:36,001
- Viet, Sammy,
five minutes, guys,
694
00:30:36,001 --> 00:30:38,462
till your plates
have to be ready.
695
00:30:38,462 --> 00:30:40,130
SAMMY:
Comin' over with hot doughnuts.
696
00:30:40,130 --> 00:30:41,715
ROBIN:
Okay.
697
00:30:43,675 --> 00:30:45,052
VIET:
Damn it.
698
00:30:45,052 --> 00:30:46,511
DAVID: We're running out
of coals here as well, man.
699
00:30:46,511 --> 00:30:48,013
It's not good.
700
00:30:48,013 --> 00:30:49,765
VIET: I'm cooking
chicken of the woods mushroom.
701
00:30:49,765 --> 00:30:52,225
I need to make sure that
the pan is constantly hot,
702
00:30:52,225 --> 00:30:53,560
but the fire is out,
703
00:30:53,560 --> 00:30:55,187
and I don't have time
for that.
704
00:30:55,187 --> 00:30:57,147
I'm not gonna finish.
I need you to, like, hustle.
705
00:30:57,147 --> 00:30:58,607
[bleep].
706
00:30:58,607 --> 00:31:00,275
DAVID: This wood thing's
a whole different ballgame.
707
00:31:00,275 --> 00:31:02,611
You just start doing one thing,
another stove goes out.
708
00:31:02,611 --> 00:31:03,987
Same as being in the bush,
you're always
709
00:31:03,987 --> 00:31:05,864
tending to that fire.
710
00:31:05,864 --> 00:31:08,116
- This is the crispy
fried chicken of the woods.
711
00:31:08,116 --> 00:31:09,826
I'm gonna dunk it
in some hot oil.
712
00:31:09,826 --> 00:31:12,079
That's seasoned
with a little bit of spice.
713
00:31:12,079 --> 00:31:15,332
I'm going to sprinkle
the Nashville hot spices.
714
00:31:15,332 --> 00:31:17,375
And that's Nashville
hot chicken.
715
00:31:17,375 --> 00:31:19,211
- Where's our sumac?
716
00:31:19,211 --> 00:31:20,420
ROBIN:
Our sumac's right here.
717
00:31:23,590 --> 00:31:25,383
- Okay, guys, one minute.
718
00:31:27,469 --> 00:31:28,970
SAMMY:
Go grab me some sea salt?
719
00:31:28,970 --> 00:31:30,347
ROBIN:
Here you go.
720
00:31:30,347 --> 00:31:32,265
SAMMY:
No, fine sea salt, I got it.
721
00:31:34,643 --> 00:31:36,478
KIRAN:
30 seconds, guys.
722
00:31:36,478 --> 00:31:37,562
Come on, Sammy!
723
00:31:39,731 --> 00:31:44,986
Five, four, three, two, time!
724
00:31:51,660 --> 00:31:54,287
[dramatic music]
725
00:31:54,287 --> 00:31:56,832
♪ ♪
726
00:31:56,832 --> 00:31:58,917
KIRAN: Chefs, we want to see
727
00:31:58,917 --> 00:32:01,503
three exquisite-tasting
plates of food
728
00:32:01,503 --> 00:32:04,464
that allow your wild forest
ingredients to shine
729
00:32:04,464 --> 00:32:06,842
and what you will ultimately
be judged on.
730
00:32:06,842 --> 00:32:08,802
If you can both bring up
your appetizers,
731
00:32:08,802 --> 00:32:10,011
and then we'll get into it.
732
00:32:13,098 --> 00:32:15,058
KIRAN: Incredible.
VALERIE: So amazing.
733
00:32:15,058 --> 00:32:17,310
- That's really impressive,
man.
734
00:32:17,310 --> 00:32:18,728
Viet, we'll start with yours.
735
00:32:18,728 --> 00:32:20,814
- This is chicken
of the woods fried,
736
00:32:20,814 --> 00:32:23,191
and there's
Nashville spice on there.
737
00:32:23,191 --> 00:32:26,570
So this oyster is poached,
and then I gently grilled it.
738
00:32:26,570 --> 00:32:28,905
The buds on there
are pickled plantain.
739
00:32:28,905 --> 00:32:30,198
KIRAN: Amazing.
- Please enjoy.
740
00:32:30,198 --> 00:32:31,992
- That tastes
just like chicken.
741
00:32:31,992 --> 00:32:33,702
- It does.
- [Valerie laughs]
742
00:32:33,702 --> 00:32:35,954
You an oyster fan?
VALERIE: I am an oyster fan.
743
00:32:35,954 --> 00:32:38,290
KIRAN:
Mm-hmm. There we go.
744
00:32:38,290 --> 00:32:39,666
- It's like fresh.
745
00:32:39,666 --> 00:32:41,626
- I've never poached
the oyster in seawater before.
746
00:32:41,626 --> 00:32:43,670
- Good call--
so you're reviving it
747
00:32:43,670 --> 00:32:45,088
with that same water
it came from.
748
00:32:45,088 --> 00:32:46,298
VIET: Yeah.
- That makes sense.
749
00:32:46,298 --> 00:32:49,050
- That's one of the best
oysters I've ever eaten.
750
00:32:49,050 --> 00:32:50,427
- Thank you.
751
00:32:50,427 --> 00:32:52,387
- The goal here was
to create five-star dishes.
752
00:32:52,387 --> 00:32:53,930
I don't think you could get
753
00:32:53,930 --> 00:32:55,891
a more five-star dish
out of a foraged ingredient.
754
00:32:55,891 --> 00:32:57,601
I couldn't do better.
You can taste the mushroom.
755
00:32:57,601 --> 00:32:59,060
You can really taste
what it tastes like,
756
00:32:59,060 --> 00:33:01,313
and then you've allowed
the other things to support it.
757
00:33:01,313 --> 00:33:03,231
That's a clever use
of your ingredients.
758
00:33:03,231 --> 00:33:04,691
Well done.
- Thank you.
759
00:33:04,691 --> 00:33:06,151
- Okay. All right, Sammy.
760
00:33:06,151 --> 00:33:08,737
- Well, I've prepared
a tortellini in brodo.
761
00:33:08,737 --> 00:33:10,822
KIRAN: Go for it, man, please.
VALERIE: So pretty.
762
00:33:10,822 --> 00:33:12,282
SAMMY: The crème de la crème
of the dish
763
00:33:12,282 --> 00:33:13,700
is the pine mushroom
in this broth.
764
00:33:13,700 --> 00:33:15,160
KIRAN:
Very clever.
765
00:33:15,160 --> 00:33:17,871
SAMMY: The tortellini
is an acorn pasta
766
00:33:17,871 --> 00:33:19,789
filled with beetles.
767
00:33:19,789 --> 00:33:23,251
I ground the beetles with elk
heart and some aromatics.
768
00:33:23,251 --> 00:33:26,963
There's a ton of those
pine mushrooms in this broth.
769
00:33:26,963 --> 00:33:28,089
- Cheers, as they say.
770
00:33:30,342 --> 00:33:34,221
The pine mushroom to create
a broth with that much depth,
771
00:33:34,221 --> 00:33:36,473
without having any bones
anywhere in the kitchen--
772
00:33:36,473 --> 00:33:38,266
it's a testament
to your ability.
773
00:33:38,266 --> 00:33:41,478
My critique is the beetles.
774
00:33:41,478 --> 00:33:42,604
I love insects.
775
00:33:42,604 --> 00:33:44,481
I've eaten
a ton of them in my life.
776
00:33:44,481 --> 00:33:45,565
I really enjoy them.
777
00:33:45,565 --> 00:33:47,859
They're just
a bit lost in there.
778
00:33:47,859 --> 00:33:50,403
Can you bring up
your entrees, please?
779
00:33:50,403 --> 00:33:52,489
Okay, Sammy, we're
going to start with yours.
780
00:33:52,489 --> 00:33:55,575
- We've got the elk loin
brined in juniper tips
781
00:33:55,575 --> 00:33:57,494
and juniper berries,
but then there's
782
00:33:57,494 --> 00:34:00,455
also the raw,
finely chopped heart tartare.
783
00:34:00,455 --> 00:34:04,459
There is potato puree
with crab apple. Enjoy.
784
00:34:06,002 --> 00:34:07,587
- Sammy, Sammy, Sammy.
785
00:34:09,506 --> 00:34:11,299
Wow.
786
00:34:11,299 --> 00:34:12,842
I think you've done
a very good job
787
00:34:12,842 --> 00:34:14,261
with how you
chopped up the heart,
788
00:34:14,261 --> 00:34:16,554
it just sort of
disappears in your mouth.
789
00:34:16,554 --> 00:34:18,223
You know,
when you eat an apple that
790
00:34:18,223 --> 00:34:20,225
isn't quite there,
and you get that--
791
00:34:20,225 --> 00:34:21,893
that really tannic?
Often when you're eating
792
00:34:21,893 --> 00:34:23,645
food that's foraged,
you get that.
793
00:34:23,645 --> 00:34:26,856
And that brings that into
my mouth, which I think
794
00:34:26,856 --> 00:34:29,192
in any other environment,
I'd probably find offensive.
795
00:34:29,192 --> 00:34:31,152
But actually,
I quite like it here.
796
00:34:31,152 --> 00:34:35,490
Okay, the crab apple in
the potatoes, lost, wasted.
797
00:34:35,490 --> 00:34:37,575
So that's my least favorite
bit of the dish.
798
00:34:37,575 --> 00:34:41,162
But there is some real genius
here that I like.
799
00:34:41,162 --> 00:34:42,372
Viet.
800
00:34:42,372 --> 00:34:44,582
- I sauteed the elk
and the elk hearts.
801
00:34:44,582 --> 00:34:46,001
I smoked it
with some cedarwood,
802
00:34:46,001 --> 00:34:47,669
finished it off on the grill,
and then I made
803
00:34:47,669 --> 00:34:50,588
a chimichurri sauce for you
utilizing pine.
804
00:34:50,588 --> 00:34:54,968
♪ ♪
805
00:34:54,968 --> 00:34:56,928
- It's got, like,
a conifer taste to it.
806
00:34:56,928 --> 00:34:58,513
That pine is in there.
807
00:34:58,513 --> 00:35:00,974
- I, like, wish there was
a bucket of that chimichurri
808
00:35:00,974 --> 00:35:04,060
on top of this
'cause it's very, very good.
809
00:35:04,060 --> 00:35:07,022
That's where I think
you could have punched it home
810
00:35:07,022 --> 00:35:09,232
and made the forest
own this dish,
811
00:35:09,232 --> 00:35:10,692
rather than it just being
812
00:35:10,692 --> 00:35:13,236
a little bit
of a back accent there.
813
00:35:17,866 --> 00:35:19,576
Okay, guys, this is it,
last course.
814
00:35:19,576 --> 00:35:21,786
Dessert.
Viet, let's see what you got.
815
00:35:21,786 --> 00:35:23,246
VIET:
This is a cornmeal cake.
816
00:35:23,246 --> 00:35:26,082
I whipped up the cream,
and, uh, the caramel was made
817
00:35:26,082 --> 00:35:27,792
with, uh, sugar, pine needles,
818
00:35:27,792 --> 00:35:30,462
um, and a little smoke
and salt.
819
00:35:30,462 --> 00:35:32,005
VALERIE:
And what's in the cream?
820
00:35:32,005 --> 00:35:34,132
VIET: I added, uh, eight
huckleberries that I found.
821
00:35:34,132 --> 00:35:36,801
VALERIE: Huckleberries are
a cultural pride food for us.
822
00:35:36,801 --> 00:35:39,095
The juice of the berry is
called the blood of the earth,
823
00:35:39,095 --> 00:35:42,432
and that evergreen
is the last of the year.
824
00:35:42,432 --> 00:35:45,060
So good call to go after that.
825
00:35:45,060 --> 00:35:46,102
KIRAN:
Cornmeal cake.
826
00:35:46,102 --> 00:35:47,604
What I would say is that
827
00:35:47,604 --> 00:35:50,732
the flavors of the forest
have got lost in it.
828
00:35:50,732 --> 00:35:52,442
I am not getting it.
829
00:35:52,442 --> 00:35:55,570
What's saved this, in a sense,
is the berries are lovely,
830
00:35:55,570 --> 00:35:57,405
they bring
a texture that's missing.
831
00:35:57,405 --> 00:35:59,199
- Yeah.
832
00:35:59,199 --> 00:36:00,700
KIRAN: Okay, Sammy,
let's see your dessert.
833
00:36:00,700 --> 00:36:02,660
Ooh.
SAMMY: Pâte à choux beignets.
834
00:36:02,660 --> 00:36:05,372
There's two things on top,
some sumac that's been dried
835
00:36:05,372 --> 00:36:08,291
over cedar
with a spruce brittle.
836
00:36:08,291 --> 00:36:10,543
Enjoy.
837
00:36:10,543 --> 00:36:12,712
KIRAN: It's really delicious.
VALERIE: Mm-hmm.
838
00:36:12,712 --> 00:36:15,924
- I just don't get
the sumac anywhere.
839
00:36:15,924 --> 00:36:18,510
I think the cooking,
the heat, the flour--
840
00:36:18,510 --> 00:36:21,304
I don't know what's killed it,
because it's lost
841
00:36:21,304 --> 00:36:25,392
that effervescent, lemony...
you know the taste.
842
00:36:25,392 --> 00:36:28,436
And I think if
that taste was there,
843
00:36:28,436 --> 00:36:30,730
this would have
totally transformed the dish.
844
00:36:32,273 --> 00:36:35,026
Your work is done.
Guys, your work is done.
845
00:36:35,026 --> 00:36:37,654
We're gonna go away
and just think about this.
846
00:36:37,654 --> 00:36:39,823
Thank you.
847
00:36:39,823 --> 00:36:42,367
SAMMY: It was a bummer
about that sumac,
848
00:36:42,367 --> 00:36:44,744
but I love
the food that we cooked.
849
00:36:44,744 --> 00:36:47,330
I wouldn't have changed it.
850
00:36:47,330 --> 00:36:50,458
VIET: I've never, ever had
to cook this hard in my life,
851
00:36:50,458 --> 00:36:53,086
never had a meal
that meant so much to me.
852
00:36:53,086 --> 00:36:55,505
I thought about my parents,
I thought about my wife,
853
00:36:55,505 --> 00:36:57,966
knowing that
they were my fuel.
854
00:36:57,966 --> 00:37:00,385
They were what pushed me
and enabled me
855
00:37:00,385 --> 00:37:02,429
to get this far in the finish.
856
00:37:02,429 --> 00:37:05,640
♪ ♪
857
00:37:05,640 --> 00:37:07,600
- Well, here we are
after a very,
858
00:37:07,600 --> 00:37:08,852
very long journey.
859
00:37:08,852 --> 00:37:12,105
You've given me, as a chef,
so much today.
860
00:37:12,105 --> 00:37:15,442
I've learned a lot
from your use of ingredients.
861
00:37:15,442 --> 00:37:18,194
- Our ancestors would say that
everything we need to survive
862
00:37:18,194 --> 00:37:21,489
and thrive is on the land,
all around us, at all times.
863
00:37:21,489 --> 00:37:24,367
That really came through,
someone with magic
864
00:37:24,367 --> 00:37:26,369
who put that
right into the plate.
865
00:37:26,369 --> 00:37:28,621
- It's really difficult
for me to stand here
866
00:37:28,621 --> 00:37:29,914
and try and pick somebody.
867
00:37:29,914 --> 00:37:34,210
It's like
a spruce twig
868
00:37:34,210 --> 00:37:35,920
between you.
869
00:37:35,920 --> 00:37:39,174
So the winner
of this challenge...
870
00:37:39,174 --> 00:37:43,011
[suspenseful music]
871
00:37:43,011 --> 00:37:45,889
Viet, you just edged it for me.
Well done.
872
00:37:48,600 --> 00:37:51,311
[applause]
873
00:37:51,311 --> 00:37:52,645
SAMMY:
I'm content.
874
00:37:52,645 --> 00:37:55,315
This experience is gonna
have a major impact
875
00:37:55,315 --> 00:37:57,776
on my relationship
to the food system,
876
00:37:57,776 --> 00:38:01,070
constantly making sure
that I honor the plant,
877
00:38:01,070 --> 00:38:03,031
honor the entire animal
because of what
878
00:38:03,031 --> 00:38:04,949
I experienced
out here in the wild.
879
00:38:04,949 --> 00:38:06,493
DAVID: We did it.
VIET: We did it.
880
00:38:06,493 --> 00:38:08,870
It's been an amazing journey.
Good job, brother.
881
00:38:08,870 --> 00:38:10,330
VIET: Being on this
competition made me
882
00:38:10,330 --> 00:38:12,540
look at nature
in such a different way.
883
00:38:12,540 --> 00:38:14,709
There is a connection,
and through that connection,
884
00:38:14,709 --> 00:38:16,294
I just want to do good
for this world.
885
00:38:18,880 --> 00:38:19,964
Yeah.
886
00:38:19,964 --> 00:38:22,759
- Really, really good job,
you guys.
887
00:38:22,759 --> 00:38:23,760
- Thank you.
66337
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