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Welcome to the
"fire masters" arena...
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♪♪
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...Where three chefs
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00:00:07,141 --> 00:00:09,208
will push their grilling
talents to the limit
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00:00:09,310 --> 00:00:11,243
in three blazing
culinary challenges.
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00:00:11,345 --> 00:00:12,511
You got to bring the heat.
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Keep going, boys.
Good work.
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Whoa, that's hot.
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Benoit:
Two will be eliminated
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00:00:16,884 --> 00:00:18,951
and the last chef standing
will go head-to-head
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00:00:19,053 --> 00:00:21,286
against one of our
"fire masters" judges
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00:00:21,389 --> 00:00:24,490
for the chance to win $10,000.
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00:00:24,625 --> 00:00:26,125
We're ready.
Let's go.
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00:00:26,227 --> 00:00:27,459
Benoit:
Who will defeat the heat?
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Hot! Coming through.
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00:00:28,796 --> 00:00:29,862
Hot, hot, hot.
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00:00:29,964 --> 00:00:32,131
And who will be smoked
by the competition?
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00:00:32,233 --> 00:00:33,932
-Oh, that's smoking!
-I am freaking out.
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What happened, man?
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This is "fire masters."
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♪♪
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three chefs think
they have what it takes
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to be a "fire masters" champion.
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00:00:47,248 --> 00:00:48,614
Let's meet them.
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First up, arif khalid from
vancouver, british columbia.
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00:00:52,186 --> 00:00:53,619
Arif: I was born
and raised in kuwait.
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00:00:53,721 --> 00:00:55,487
I grew up watching my mom cook,
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00:00:55,589 --> 00:00:58,090
and now my kids
get to watch me cook.
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00:00:58,192 --> 00:01:01,360
I'm super excited to bring
flavors from my background
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00:01:01,495 --> 00:01:02,594
into this arena.
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Hi, judges.
Thanks for having me.
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00:01:05,332 --> 00:01:07,466
Next, brandon thompson
from vancouver island,
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00:01:07,568 --> 00:01:09,068
british columbia.
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Brandon:
I grew up around the garden
raising pigs, turkeys, cows.
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00:01:12,173 --> 00:01:14,673
I can remember being a kid
out there with my grandpa
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00:01:14,775 --> 00:01:16,542
while he's roasting
a whole hog.
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I want to be able to show my
passion and win "fire masters."
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thanks for having me.
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00:01:22,917 --> 00:01:26,518
And last, felipe milanes
from panama city, panama.
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00:01:26,620 --> 00:01:29,221
I have tons of experience when
it comes to outdoor cooking.
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00:01:29,323 --> 00:01:30,489
All of our restaurants
down in panama,
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they all work with
charcoal grill and wood oven.
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I'm always third or second.
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00:01:34,495 --> 00:01:37,196
I've never won first place.
I'm sick and tired of that.
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I really want to win.
I need to win.
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Very stoked to be here.
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Chefs, welcome to
"fire masters."
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here's who
you'll need to impress.
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♪♪
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connie desousa
is an accomplished chef
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and owner of four restaurants.
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00:01:54,148 --> 00:01:57,983
Welcome to
"fire masters," chefs.
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Chef andy husbands is an author
and the legendary pitmaster
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00:02:01,655 --> 00:02:04,256
behind boston's critically
acclaimed smoke shop.
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00:02:04,358 --> 00:02:05,791
So, who's gonna
win today, chefs?
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I am.
This guy right here.
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Chef kevin bludso
is the owner of the popular
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00:02:10,664 --> 00:02:12,030
bludso's bbq.
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Hope you're all ready,
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'cause we're gonna be
all up in your grills today.
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Welcome, judges.
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Thanks dylan.
Right.
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Chefs, I hope you've
brought your a-game
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'cause we're about
to turn up the heat.
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♪♪
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in this first wildfire round,
you'll create a signature dish
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that reveals
who you are as a chef.
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You'll each have your own
top-of-the-line grill station
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and use of our
"fire masters" fire pit.
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As well as access to our fully
stocked and stacked pantry.
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Your dish will be judged
on presentation, creativity,
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and, of course, taste.
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Chefs, are you ready?
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We're ready.
Let's go.
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You've got 30 minutes
on the clock.
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And your time starts...
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Now.
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Desousa: Come on, chefs.
Let's go, let's go.
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For my signature dish, I'm
making smoked pork tenderloin
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with creamy polenta,
roasted chanterelle mushrooms,
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00:03:06,954 --> 00:03:09,021
blistered carrots,
roasted beets.
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00:03:09,123 --> 00:03:10,822
I have a lot
going on in the dish,
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00:03:10,925 --> 00:03:12,357
but I want to show
the judges that I'm versatile.
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00:03:12,426 --> 00:03:15,327
Let's take a risk.
It's "fire masters".
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The first thing I go for
is my aji verde stuff.
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00:03:17,898 --> 00:03:18,964
I grab the aji chombo,
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I grab the spinach,
I grab the cilantro.
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00:03:21,068 --> 00:03:22,801
I see the beautiful
purple potatoes.
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00:03:22,903 --> 00:03:24,336
Felipe: Potato --
bum, bum, bum, bum.
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00:03:24,438 --> 00:03:26,271
And I go in the fridge
'cause I need my meats.
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Felipe: [ gasps ]
hanger steak.
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00:03:27,474 --> 00:03:29,608
And I see a beautiful
hanger steak.
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Now let's do this.
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My signature dish today
is grilled hanger steak
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with roasted vegetables
and aji verde.
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Let's start with the potatoes.
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I grab my potatoes,
throw them in there.
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00:03:39,053 --> 00:03:41,820
Thyme, rosemary,
smashed garlic, tons of salt,
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00:03:41,922 --> 00:03:43,222
like if you were in the ocean.
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00:03:43,324 --> 00:03:45,357
It's going straight
onto the fire pit.
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There we go.
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Arif: For my signature dish, I
am making sumac-crusted halibut
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with fenugreek leeks
and smoked tomato ketchup.
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This is my signature dish
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because it's using all these
components from when I grew up.
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I get started on my leeks.
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00:04:03,143 --> 00:04:05,010
I get them
right onto the fire pit
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00:04:05,112 --> 00:04:07,212
so they get that
really nice char.
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These leeks are for
the fenugreek cream sauce.
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00:04:11,418 --> 00:04:14,119
Okay, judges, our
wildfire round is underway.
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We've got chef arif
with some halibut,
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00:04:16,323 --> 00:04:18,023
chef brandon's got
some pork tenderloin,
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00:04:18,125 --> 00:04:20,058
and chef felipe --
hanger steak.
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00:04:20,160 --> 00:04:22,294
Pork tenderloin
is a very lean meat,
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00:04:22,396 --> 00:04:24,763
and it lends itself
to a quick grill.
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Hanger steak is perfect.
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00:04:26,033 --> 00:04:28,066
It comes off of
the beef tenderloin.
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00:04:28,168 --> 00:04:29,901
Though it can cook
really kind of quickly,
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00:04:30,004 --> 00:04:31,370
so that would be his risk.
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00:04:31,472 --> 00:04:35,440
And halibut, if cooked properly,
can be a beautiful, meaty fish.
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00:04:35,542 --> 00:04:36,642
Three different proteins,
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three very different
dishes in this round.
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00:04:39,380 --> 00:04:43,081
Brandon:
Gonna get a little dry rub.
Some chipotle, paprika.
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00:04:43,183 --> 00:04:45,717
Pork is my favorite cut of meat
because I grew up eating pork.
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00:04:45,819 --> 00:04:48,887
My grandpa, at any given time,
had 10 to 12 pigs.
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00:04:48,989 --> 00:04:50,255
That speaks to who I am.
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00:04:50,357 --> 00:04:51,923
Beautiful little rub.
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00:04:52,026 --> 00:04:53,692
My plan is to get a good sear
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00:04:53,794 --> 00:04:57,129
and then transfer it over
to the smoker.
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00:04:57,231 --> 00:04:59,231
24 minutes left, guys.
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Grab some hanger steak.
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00:05:00,801 --> 00:05:03,635
Felipe: I grab my hanger steak.
I season it with kosher salt.
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00:05:03,737 --> 00:05:05,671
And it's going
straight onto the grill.
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00:05:05,773 --> 00:05:07,039
Voilà!
135
00:05:07,174 --> 00:05:09,441
It's time to go to the carrots.
I cut them up -- bee-bop-boom!
136
00:05:09,543 --> 00:05:10,709
Let's grab these puppies.
137
00:05:10,811 --> 00:05:12,811
A little bit of salt, a little
bit of pepper in the bowl,
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00:05:12,913 --> 00:05:16,081
and I just toss them in there
to give them a nice little burn.
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00:05:16,183 --> 00:05:17,516
Brandon:
Time to start my polenta.
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00:05:17,618 --> 00:05:19,618
Get my cornmeal in there.
Work it.
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00:05:19,720 --> 00:05:20,919
Polenta takes time.
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00:05:21,021 --> 00:05:22,821
You want to cook
that graininess out of it
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00:05:22,923 --> 00:05:25,257
and make sure you've got
that soft, fluffy texture.
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00:05:25,359 --> 00:05:27,192
Oh!
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00:05:27,294 --> 00:05:29,828
15 minutes left, chefs.
We are halfway through the cook.
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Brandon: Just keep going, boys.
Good work!
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00:05:33,467 --> 00:05:35,233
Take a little breather.
[ breathes deeply ]
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00:05:35,336 --> 00:05:36,668
now keep going.
149
00:05:36,770 --> 00:05:38,804
Anytime you're making a green
sauce, you've got to chill.
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00:05:38,906 --> 00:05:40,138
You can't go into it stressed.
151
00:05:40,240 --> 00:05:42,808
Let me jump into this
aji verde with a nice zen.
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00:05:42,910 --> 00:05:44,810
Here we go with our aji verde.
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00:05:44,912 --> 00:05:47,713
I have my aji chombo,
which is a panamanian jalapeño.
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00:05:47,815 --> 00:05:50,282
It has a lot of heat.
Then I grab my cream.
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All this comes together to make
a beautiful, spicy aji verde.
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Brandon: I've got my polenta
cooking here.
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My beets are going.
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00:05:58,525 --> 00:06:00,292
I got those carrots
off the fire.
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00:06:00,361 --> 00:06:03,128
I get another pot for my roasted
chanterelle mushrooms.
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00:06:03,230 --> 00:06:05,997
Crack this beer here
and just de-glaze my mushrooms.
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00:06:06,100 --> 00:06:08,533
It's gonna give my polenta
a lot of body, a lot of flavor.
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00:06:08,635 --> 00:06:10,736
Once I've got a good sear
on my pork loins,
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I want to get it
in the smoker right away
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00:06:12,639 --> 00:06:14,339
and get that smoke
flavor into it.
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00:06:14,441 --> 00:06:17,442
Arif: I run to the fire pit,
and I grab my leeks.
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00:06:17,544 --> 00:06:18,677
These are the charred leeks
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00:06:18,779 --> 00:06:21,646
for the fenugreek
creamed leeks and peas.
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00:06:21,749 --> 00:06:25,584
Fenugreek is a spice
from india and pakistan.
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00:06:25,686 --> 00:06:27,018
Benoit:
Chefs, 10 minutes left!
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10 minutes left.
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Come on, we're very hot, guys.
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Husbands:
So, 10 minutes left.
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Now I'm starting to get a little
nervous about that fish.
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00:06:34,495 --> 00:06:38,930
My intention for the halibut
is to cook it right at the end.
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00:06:39,032 --> 00:06:40,932
I season it with sumac.
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Sumac's got a very lemony
taste to it.
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Hopefully it stands out.
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Felipe: I think that where I can
mess up my signature dish
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is with my steak.
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00:06:50,511 --> 00:06:52,477
Hanger steak can be
very, very tricky.
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00:06:52,579 --> 00:06:55,614
Looking at them, their crust is
a little too hard at the moment.
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00:06:55,716 --> 00:06:57,249
And I can't serve that
to the judges.
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00:06:57,351 --> 00:06:58,517
[ felipe groans ]
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00:06:58,619 --> 00:07:00,852
I'm only using four ingredients.
Imagine missing one.
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00:07:00,954 --> 00:07:02,187
[ whistles ]
186
00:07:02,289 --> 00:07:04,523
♪♪
187
00:07:09,129 --> 00:07:11,396
looking at my steaks,
I went over on the crusts,
188
00:07:11,498 --> 00:07:13,732
so now we're gonna
have to go to plan b.
189
00:07:13,834 --> 00:07:15,133
So, I wrap it in plastic.
190
00:07:15,235 --> 00:07:18,103
That steams it a little bit,
and it mellows the crust down.
191
00:07:18,205 --> 00:07:20,972
I am very intrigued by this
plastic-wrapped meat.
192
00:07:21,074 --> 00:07:23,842
This way, it actually
stays evenly hot,
193
00:07:23,944 --> 00:07:25,177
and it will lose the crust.
194
00:07:25,279 --> 00:07:26,978
It's a really cool
move to do.
195
00:07:27,080 --> 00:07:30,248
This is our beef.
196
00:07:30,350 --> 00:07:31,550
Arif: Eight minutes left.
197
00:07:31,652 --> 00:07:34,186
I really have to get
that halibut on the grill.
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00:07:34,288 --> 00:07:38,723
It takes six minutes to cook,
so it's cutting it close.
199
00:07:38,826 --> 00:07:40,192
Brandon:
My polenta is in the pot.
200
00:07:40,294 --> 00:07:42,260
I got those carrots
off the smoker.
201
00:07:42,362 --> 00:07:44,429
I get the beets
right over to the fire.
202
00:07:44,531 --> 00:07:45,831
I run over to check my pork.
203
00:07:45,933 --> 00:07:47,232
I got a little ways to go.
204
00:07:47,334 --> 00:07:50,101
The smoker doesn't have enough
heat, so I remove the pork.
205
00:07:50,204 --> 00:07:51,570
This loin is going
on the sizzle zone.
206
00:07:51,672 --> 00:07:53,438
I need to get that cooked up.
207
00:07:53,540 --> 00:07:55,740
Five minutes left, chefs!
Time to hustle!
208
00:07:55,843 --> 00:07:56,875
Bludso:
Go, chefs!
209
00:07:56,977 --> 00:07:58,710
Come on, chefs,
you can do this!
210
00:07:58,812 --> 00:08:00,779
Arif: I'm feeling really
short of time.
211
00:08:00,881 --> 00:08:04,382
I've got to make my
smoked tomato ketchup, still.
212
00:08:04,485 --> 00:08:05,550
Felipe:
I'm worried about my steak
213
00:08:05,652 --> 00:08:06,852
because it's still
wrapped in plastic,
214
00:08:06,954 --> 00:08:09,154
and if I take it out
too soon, the crust.
215
00:08:09,256 --> 00:08:11,990
And if I wait for a little
too long, it's soggy.
216
00:08:12,092 --> 00:08:13,425
But all these juices come out,
217
00:08:13,527 --> 00:08:15,126
and I'm feeling
pretty confident about this.
218
00:08:15,229 --> 00:08:16,361
Be good to papa.
219
00:08:16,463 --> 00:08:18,463
This is it, chefs!
Only two minutes left!
220
00:08:18,565 --> 00:08:22,300
Desousa: Come on, chefs.
Bludso: You've got this.
221
00:08:22,402 --> 00:08:24,135
Felipe:
I hear "two minutes left."
222
00:08:24,238 --> 00:08:27,138
I'm just trying to do everything
I can before I cut the meat
223
00:08:27,241 --> 00:08:29,608
'cause I want to give those guys
a little more time to rest.
224
00:08:29,710 --> 00:08:32,377
I have to get everything
on that plate.
225
00:08:32,479 --> 00:08:33,712
I am worried
for chef arif.
226
00:08:33,814 --> 00:08:35,814
He is just starting to plate
with a minute left.
227
00:08:35,916 --> 00:08:39,384
His fish is still on the grill.
This is gonna be tight.
228
00:08:39,486 --> 00:08:41,653
Brandon:
I'm really panicking. I'm trying
to get all my food on the plate.
229
00:08:41,755 --> 00:08:43,421
Make sure I get all
the ingredients on there.
230
00:08:43,524 --> 00:08:44,856
Felipe:
Oh yes, yes, yes.
231
00:08:44,958 --> 00:08:47,893
I'm cutting my meats, and --
boom, these guys are awesome.
232
00:08:47,995 --> 00:08:49,528
This is beautiful.
233
00:08:49,630 --> 00:08:50,996
Arif: I am freaking out.
234
00:08:51,098 --> 00:08:54,132
I don't know if I'm gonna get
the halibut on all the plates.
235
00:08:54,201 --> 00:09:00,238
All: 10...9...8...7...6...5...
236
00:09:00,340 --> 00:09:03,942
4...3...2...1!
237
00:09:04,044 --> 00:09:05,277
Bludso:
Alright, chefs.
238
00:09:05,379 --> 00:09:06,678
Benoit:
Time's up, chefs.
239
00:09:06,780 --> 00:09:08,313
[ laughs ]
240
00:09:09,650 --> 00:09:10,815
phew!
241
00:09:10,918 --> 00:09:14,119
Time's up, and I go,
"dude, I think we made it."
242
00:09:14,221 --> 00:09:18,223
arif:
I look at the other competitors,
and their dishes look amazing.
243
00:09:18,325 --> 00:09:21,626
I only got the sauce
on one of the plates.
244
00:09:21,728 --> 00:09:22,928
Brandon:
I'm pretty disappointed.
245
00:09:23,030 --> 00:09:24,696
I missed the pork
on the one plate.
246
00:09:24,798 --> 00:09:29,000
I went out on a limb and tried
to do more, and it failed.
247
00:09:29,102 --> 00:09:33,872
♪♪
248
00:09:33,974 --> 00:09:35,140
benoit: Chef arif,
please tell us about
249
00:09:35,242 --> 00:09:36,641
what you prepared
for your signature dish.
250
00:09:36,743 --> 00:09:38,577
Today, I've prepared
for you guys
251
00:09:38,679 --> 00:09:42,447
a sumac-crusted halibut
and fenugreek cream sauce.
252
00:09:42,549 --> 00:09:46,184
I love the vibrant yellows,
the white of the halibut.
253
00:09:46,286 --> 00:09:47,285
It looks beautiful.
254
00:09:47,387 --> 00:09:48,386
Thank you.
255
00:09:48,488 --> 00:09:50,689
Unfortunately,
I notice that chef kevin
256
00:09:50,791 --> 00:09:52,657
has a whole bunch of sauce
257
00:09:52,759 --> 00:09:54,059
that chef connie
and myself don't have.
258
00:09:54,161 --> 00:10:01,266
♪♪
259
00:10:01,368 --> 00:10:03,802
chef arif, I loved that you're
cooking from your heritage,
260
00:10:03,904 --> 00:10:05,470
with your
middle eastern flavors.
261
00:10:05,572 --> 00:10:08,607
Your halibut
is cooked perfectly.
262
00:10:08,709 --> 00:10:11,943
I love the sumac on top,
but I really wish
263
00:10:12,045 --> 00:10:14,312
you would have put
that cream sauce on my plate
264
00:10:14,414 --> 00:10:16,982
because it just rounds out
all those intense,
265
00:10:17,084 --> 00:10:18,850
vibrant spices that you used.
266
00:10:18,952 --> 00:10:21,453
We all were nervous towards
the end about your halibut,
267
00:10:21,555 --> 00:10:23,488
getting it on,
but you nailed it.
268
00:10:23,590 --> 00:10:25,724
So I've got to give you
kudos for that.
269
00:10:25,826 --> 00:10:27,025
Thank you very much,
chef arif.
270
00:10:27,127 --> 00:10:28,393
Thank you.
271
00:10:28,495 --> 00:10:31,262
Arif: The judges loved my
halibut, but if I'm going home,
272
00:10:31,365 --> 00:10:34,032
it's because I didn't get
everything on the plate.
273
00:10:34,134 --> 00:10:37,602
♪♪
274
00:10:37,704 --> 00:10:39,838
chef brandon, please tell us
about your signature dish.
275
00:10:39,940 --> 00:10:42,941
I did a smoked pork tenderloin,
creamy polenta,
276
00:10:43,043 --> 00:10:45,877
some roasted beets,
as well as some charred carrots
277
00:10:45,979 --> 00:10:48,413
and a little bit of
chanterelle mushrooms on there.
278
00:10:48,515 --> 00:10:51,483
Chef brandon,
I have no protein on my plate.
279
00:10:51,585 --> 00:10:52,651
What happened, man?
280
00:10:52,753 --> 00:10:54,219
I got a little bit cocky.
281
00:10:54,321 --> 00:10:56,321
I missed the protein.
I'm not happy about it.
282
00:10:56,423 --> 00:10:57,722
I'm better than that.
283
00:10:57,824 --> 00:11:01,059
Hard to make big kev
go vegan for one day,
284
00:11:01,161 --> 00:11:03,561
but I'm looking forward
to eating this polenta, man.
285
00:11:03,697 --> 00:11:10,502
♪♪
286
00:11:10,604 --> 00:11:12,971
chef brandon, you know,
I can't comment on the pork
287
00:11:13,073 --> 00:11:15,306
because, obviously,
it didn't make it to my plate,
288
00:11:15,409 --> 00:11:18,209
but I have to say,
my polenta was excellent.
289
00:11:18,311 --> 00:11:19,711
I mean, my mushrooms
were cool,
290
00:11:19,813 --> 00:11:21,112
my beets on point.
291
00:11:21,214 --> 00:11:23,381
I mean, if I had to get a plate
and I wasn't gonna have no meat
292
00:11:23,483 --> 00:11:25,717
on it, man, you nailed it.
293
00:11:25,819 --> 00:11:28,687
Your pork is
seasoned perfectly.
294
00:11:28,789 --> 00:11:31,923
I loved the char, but I think
if you just dialed it back,
295
00:11:32,025 --> 00:11:34,125
focused on a few
main ingredients --
296
00:11:34,227 --> 00:11:37,295
and I really wish you would have
put that pork onto the plate.
297
00:11:37,397 --> 00:11:38,363
Thank you,
chef brandon.
298
00:11:38,465 --> 00:11:39,831
Thank you, chef.
Thank you.
299
00:11:39,933 --> 00:11:42,634
Brandon: I know I let them down,
but I hope that I've got enough
300
00:11:42,736 --> 00:11:43,935
to get through
to the next round,
301
00:11:44,037 --> 00:11:46,104
because I've got to prove
that I belong here.
302
00:11:46,206 --> 00:11:49,741
♪♪
303
00:11:49,843 --> 00:11:51,076
benoit: Chef felipe,
please tell us
304
00:11:51,178 --> 00:11:52,577
about what you prepared
for the judges?
305
00:11:52,679 --> 00:11:56,147
So, today, we have a grilled
hanger steak with aji verde,
306
00:11:56,249 --> 00:11:58,450
garlic braised potatoes,
burnt carrots,
307
00:11:58,552 --> 00:12:00,085
and a little salad on top.
308
00:12:00,187 --> 00:12:05,223
♪♪
309
00:12:05,325 --> 00:12:10,295
♪♪
310
00:12:10,397 --> 00:12:12,497
well, chef felipe,
the aji verde
311
00:12:12,599 --> 00:12:14,999
is my favorite thing
on the plate.
312
00:12:15,102 --> 00:12:17,502
It marries
all the flavors together.
313
00:12:17,604 --> 00:12:19,471
What was really impressive
to me about the steak
314
00:12:19,573 --> 00:12:21,272
is that you sat there
and babied it,
315
00:12:21,374 --> 00:12:23,408
did that really cool thing
with plastic wrap,
316
00:12:23,510 --> 00:12:27,679
and with all that work, you
didn't get any flavor out of it.
317
00:12:27,781 --> 00:12:31,015
But if you move on,
focus on using the entire arena.
318
00:12:31,118 --> 00:12:32,550
Show us that you can do it,
319
00:12:32,652 --> 00:12:35,220
because I know you can,
and a little more seasoning.
320
00:12:35,322 --> 00:12:37,122
Thank you, chef.
Thank you, chef felipe.
321
00:12:37,224 --> 00:12:38,757
Thank you.
And thank you, chefs.
322
00:12:38,859 --> 00:12:39,891
Let's give the judges
a couple of minutes
323
00:12:39,993 --> 00:12:41,159
to discuss
what they've tasted.
324
00:12:41,261 --> 00:12:42,627
We'll call you back
when we're ready.
325
00:12:42,729 --> 00:12:44,129
Desousa: Thank you, chef.
Thank you, guys.
326
00:12:44,231 --> 00:12:45,897
I'm looking at the other chefs.
They're missing things.
327
00:12:45,966 --> 00:12:48,366
And I'm thinking
my dish is solid.
328
00:12:48,468 --> 00:12:52,537
Anything can happen, really.
329
00:12:52,639 --> 00:12:53,972
Benoit:
Alright, judges.
330
00:12:54,074 --> 00:12:56,608
Our wildfire round is complete.
How did they do?
331
00:12:56,710 --> 00:12:59,377
Chef arif did a fabulous job
on that halibut.
332
00:12:59,479 --> 00:13:00,845
It was cooked perfectly.
333
00:13:00,947 --> 00:13:03,081
Bludso: The only problem I see
is that he has to work on
334
00:13:03,183 --> 00:13:05,049
maybe a little
of his time management.
335
00:13:05,152 --> 00:13:06,518
Kevin, let's talk about
chef brandon's
336
00:13:06,620 --> 00:13:08,153
signature
pork tenderloin dish.
337
00:13:08,255 --> 00:13:10,655
All I can do is talk about
chef brandon's signature
338
00:13:10,757 --> 00:13:12,757
polenta dish,
'cause that's all I got.
339
00:13:12,859 --> 00:13:14,692
Desousa: But I loved
the rub that he used
340
00:13:14,795 --> 00:13:16,494
on the exterior of his pork.
341
00:13:16,596 --> 00:13:18,863
Let's talk about
chef felipe's dish.
342
00:13:18,965 --> 00:13:23,968
That aji verde was fantastic,
and he spent so much time
343
00:13:24,070 --> 00:13:26,538
achieving that beautiful crust
on his meat.
344
00:13:26,640 --> 00:13:28,106
It was a good steak,
a good char on it,
345
00:13:28,208 --> 00:13:32,977
but he gave me a steak
that left me hanging on flavor.
346
00:13:33,079 --> 00:13:34,345
Have you made
a final decision?
347
00:13:34,447 --> 00:13:35,446
Yes.
Yes.
348
00:13:35,549 --> 00:13:37,048
Let's call the chefs
back in.
349
00:13:37,150 --> 00:13:43,922
♪♪
350
00:13:44,024 --> 00:13:46,024
chefs, in this
first wildfire round,
351
00:13:46,126 --> 00:13:48,126
you were asked
to create a signature dish
352
00:13:48,228 --> 00:13:51,329
that reveals who you are
on a plate.
353
00:13:51,431 --> 00:13:56,868
So judges, whose signature dish
was the best in this round?
354
00:13:56,970 --> 00:13:59,270
The chef with
the best dish is...
355
00:13:59,372 --> 00:14:01,673
♪♪
356
00:14:01,775 --> 00:14:04,008
chef felipe.
357
00:14:04,110 --> 00:14:05,343
Alright!
358
00:14:05,445 --> 00:14:07,545
Thank you, chefs.
359
00:14:07,647 --> 00:14:09,013
Congratulations, chef felipe.
360
00:14:09,115 --> 00:14:11,816
You will have an advantage
heading into the next round.
361
00:14:11,918 --> 00:14:14,252
Well done.
362
00:14:14,354 --> 00:14:18,056
Judges, it's down to
chef brandon and chef arif.
363
00:14:18,158 --> 00:14:20,024
Who will you
be sending home?
364
00:14:20,126 --> 00:14:23,862
The chef who will be
going home is...
365
00:14:23,964 --> 00:14:27,265
♪♪
366
00:14:31,204 --> 00:14:33,104
judges, it's down
to chef brandon
367
00:14:33,206 --> 00:14:35,707
with his smoked pork tenderloin
and creamy polenta
368
00:14:35,809 --> 00:14:38,042
and chef arif with his
sumac-crusted halibut
369
00:14:38,144 --> 00:14:39,744
with fenugreek cream sauce.
370
00:14:39,846 --> 00:14:42,947
So judges, tell us,
who will you be sending home?
371
00:14:43,049 --> 00:14:45,817
The chef who will be
going home is...
372
00:14:45,919 --> 00:14:47,385
♪♪
373
00:14:47,487 --> 00:14:49,654
chef brandon.
374
00:14:49,756 --> 00:14:51,322
Thanks, judges.
375
00:14:51,424 --> 00:14:54,158
Chef brandon, you're clearly
a talented chef.
376
00:14:54,261 --> 00:14:56,761
Unfortunately, time just got
the best of you today.
377
00:14:56,863 --> 00:14:58,296
You've been eliminated
from the competition,
378
00:14:58,398 --> 00:15:00,565
and it's time to leave
the "fire masters" arena.
379
00:15:00,667 --> 00:15:01,833
Thanks for the opportunity.
380
00:15:01,935 --> 00:15:03,134
Bludso:
Good job chef.
381
00:15:03,236 --> 00:15:05,203
That missing pork tenderloin
kicked me in the butt.
382
00:15:05,305 --> 00:15:07,138
I'm just gonna keep
driving hard and working hard,
383
00:15:07,240 --> 00:15:09,274
and don't think you've seen
the last of me.
384
00:15:09,376 --> 00:15:14,245
♪♪
385
00:15:14,347 --> 00:15:17,048
chefs, welcome
to the crossfire round.
386
00:15:17,150 --> 00:15:20,218
This round
is all about choice.
387
00:15:20,320 --> 00:15:22,053
There are two ingredients
in this barrel.
388
00:15:22,155 --> 00:15:25,156
You will each use one of them
in your next dish.
389
00:15:25,258 --> 00:15:27,458
Chef felipe, because you
won the first round,
390
00:15:27,560 --> 00:15:28,826
you have the advantage here,
391
00:15:28,929 --> 00:15:30,862
and you'll get to choose
your ingredient first.
392
00:15:30,964 --> 00:15:32,664
Are you ready to see
what's inside?
393
00:15:32,766 --> 00:15:33,765
Yes, sir.
394
00:15:33,900 --> 00:15:36,367
Chef felipe,
which will you choose?
395
00:15:36,469 --> 00:15:40,204
♪♪
396
00:15:40,307 --> 00:15:41,940
tongue or cheek?
397
00:15:42,042 --> 00:15:43,975
Bludso: Oh, wow!
[ laughs ]
398
00:15:44,077 --> 00:15:45,576
wow!
399
00:15:45,679 --> 00:15:48,947
If you choose tongue, you'll
be working with cod tongues.
400
00:15:49,049 --> 00:15:51,816
If you choose cheek, you'll be
working with pork cheeks.
401
00:15:51,918 --> 00:15:55,053
If I choose tongue,
I'm getting soft and weird,
402
00:15:55,155 --> 00:15:57,989
or cheek, I'm getting
delicious and tough.
403
00:15:58,091 --> 00:16:00,325
This is a very tough decision.
404
00:16:00,427 --> 00:16:03,895
So, chef felipe, which do you
choose to cook with?
405
00:16:03,997 --> 00:16:05,196
Cod tongue.
406
00:16:05,298 --> 00:16:06,898
Which means chef arif,
407
00:16:07,000 --> 00:16:10,234
you will be working
with pork cheeks.
408
00:16:10,337 --> 00:16:12,036
Chefs, are you ready?
409
00:16:12,138 --> 00:16:13,104
-Yes.
-Yeah.
410
00:16:13,206 --> 00:16:15,273
There's 30 minutes
back on the clock,
411
00:16:15,375 --> 00:16:18,509
and your time starts...
412
00:16:18,611 --> 00:16:19,510
Now.
413
00:16:19,612 --> 00:16:20,545
Alright, chefs!
414
00:16:20,647 --> 00:16:21,913
Go, go, go, go!
415
00:16:22,015 --> 00:16:22,981
Arif: Whoa!
416
00:16:23,049 --> 00:16:24,749
Felipe: I choose cod tongue.
417
00:16:24,851 --> 00:16:28,019
I come from both oceans.
How can I not go with seafood?
418
00:16:28,121 --> 00:16:29,988
I don't know anything
about cod tongue,
419
00:16:30,090 --> 00:16:32,056
but I do know great sauces,
420
00:16:32,158 --> 00:16:33,725
so I start concentrating
on my sauces.
421
00:16:33,827 --> 00:16:35,159
Feeling adventurous!
422
00:16:35,261 --> 00:16:37,695
Felipe: I see some olives,
some lemon for some brightness,
423
00:16:37,797 --> 00:16:39,297
some garlic.
424
00:16:39,399 --> 00:16:42,767
I grab some oil, and I put it
in the flash freezer.
425
00:16:42,869 --> 00:16:44,235
I need it nice and cold
for a sauce
426
00:16:44,337 --> 00:16:45,603
I want to make for the tongue.
427
00:16:45,705 --> 00:16:48,506
I'm gonna make a spicy
tomato sauce with garlic clout.
428
00:16:48,608 --> 00:16:49,841
I don't know cod tongue,
429
00:16:49,943 --> 00:16:52,276
but I grab it and I just dump it
into the boiling water.
430
00:16:52,379 --> 00:16:53,378
Put tons of lemon.
431
00:16:53,480 --> 00:16:55,580
Do your thing.
432
00:16:55,682 --> 00:16:56,814
Arif: I get pork cheeks.
433
00:16:56,916 --> 00:16:59,650
I worked with pork cheeks
a bunch of times,
434
00:16:59,753 --> 00:17:02,353
but trying to get them done
within half an hour,
435
00:17:02,455 --> 00:17:04,322
this is a really
good challenge.
436
00:17:04,424 --> 00:17:08,926
I'm doing tandoori-spiced
pork cheeks with couscous salad.
437
00:17:09,029 --> 00:17:11,963
I've been using a lot of flavors
from where I grew up,
438
00:17:12,065 --> 00:17:13,931
so I'm going to keep doing it.
439
00:17:14,034 --> 00:17:16,868
The first thing I do
is marinade my pork cheeks
440
00:17:16,970 --> 00:17:19,070
in tandoori spice and yogurt.
441
00:17:19,172 --> 00:17:21,672
Judges, we are here
in the crossfire round.
442
00:17:21,775 --> 00:17:23,508
Connie, talk to me
about pork cheeks.
443
00:17:23,610 --> 00:17:26,944
Pork cheeks are delicious,
but they're very tough.
444
00:17:27,047 --> 00:17:29,280
I would probably chop it up
as fine as I could
445
00:17:29,382 --> 00:17:31,916
to make it tender enough to eat
in 30 minutes.
446
00:17:32,018 --> 00:17:34,585
Chef felipe chose
cod tongues.
447
00:17:34,687 --> 00:17:36,754
It's such a small little
piece of meat,
448
00:17:36,856 --> 00:17:39,090
so to highlight that is
gonna be his challenge.
449
00:17:39,192 --> 00:17:40,491
Just don't leave
nothing off my plate.
450
00:17:40,593 --> 00:17:42,727
[ laughs ]
451
00:17:42,829 --> 00:17:45,830
I want to get the couscous
to be a little smoky,
452
00:17:45,932 --> 00:17:49,734
so I put the couscous
on the fire pit.
453
00:17:49,836 --> 00:17:54,272
I also add the red pepper
right into the charcoals.
454
00:17:54,374 --> 00:17:56,441
Felipe: So, in the last round,
the judges said, "hey,
455
00:17:56,543 --> 00:17:57,842
you've got to use
all the arena,"
456
00:17:57,944 --> 00:18:01,746
so I grab my peppers, my garlic,
my tomatoes, my jalapeño...
457
00:18:01,848 --> 00:18:03,014
Felipe:
I don't want too many seeds.
458
00:18:03,116 --> 00:18:04,916
You don't want to kill
the judges, you know?
459
00:18:05,018 --> 00:18:07,285
...Salt, pepper, wrap it all in.
460
00:18:07,387 --> 00:18:08,486
I go to the pit,
461
00:18:08,588 --> 00:18:11,823
throw it in there,
and let it roast away.
462
00:18:11,925 --> 00:18:13,424
Arif:
There's 20 minutes left.
463
00:18:13,493 --> 00:18:16,394
It's time to get my pork cheeks
right onto that fire pit.
464
00:18:16,496 --> 00:18:19,330
It's gonna take quite a while
to get these pork cheeks done.
465
00:18:19,432 --> 00:18:21,666
I'm making sure
my grill is super low
466
00:18:21,768 --> 00:18:24,569
so it gets a really
good char on it.
467
00:18:24,671 --> 00:18:27,271
15 minutes left, chefs!
We are halfway through the cook.
468
00:18:27,373 --> 00:18:30,074
Desousa: Let's go, chefs!
Husbands: Go, let's go!
469
00:18:30,176 --> 00:18:33,111
The tongue is in the water.
I poke them, and they're tender.
470
00:18:33,213 --> 00:18:34,545
Let's go take them to the pit,
471
00:18:34,647 --> 00:18:37,482
give them some nice char,
and let them ride.
472
00:18:37,584 --> 00:18:40,284
This tongue is funky, so let's
give some herb to it, you know?
473
00:18:40,386 --> 00:18:42,653
So I grab some rosemary, which
is the number-one herb guy,
474
00:18:42,755 --> 00:18:43,855
throw him underneath,
475
00:18:43,957 --> 00:18:47,058
and let that smoke herbiness
hit the tongue.
476
00:18:47,160 --> 00:18:48,626
Arif:
There's 14 minutes left.
477
00:18:48,728 --> 00:18:50,828
I have to go check
my pork cheeks.
478
00:18:50,930 --> 00:18:53,264
I've got really good char on it.
479
00:18:53,366 --> 00:18:57,468
So I grab my couscous
and transfer it to the infrared.
480
00:18:57,570 --> 00:18:58,903
Felipe: So, I'm starting my
garlic clout.
481
00:18:59,005 --> 00:19:01,672
I put tons of garlic
in there, lemon.
482
00:19:01,774 --> 00:19:06,043
I grab my oil and I start
adding slowly to the blender.
483
00:19:06,146 --> 00:19:08,112
The oil had to be chilled
because garlic,
484
00:19:08,214 --> 00:19:10,681
lemon juice, and oil
do not emulsify together,
485
00:19:10,783 --> 00:19:12,617
so you're kind
of confusing nature.
486
00:19:12,719 --> 00:19:14,018
Arif:
My pork cheeks look great.
487
00:19:14,120 --> 00:19:15,853
They've got
an awesome char on them.
488
00:19:15,955 --> 00:19:17,555
I'm not gonna leave them
on the fire pit
489
00:19:17,657 --> 00:19:19,824
because they're gonna be
scorched and burnt.
490
00:19:19,926 --> 00:19:23,127
So my plan is to take it over
to the charcoal grill,
491
00:19:23,263 --> 00:19:27,298
where it can cook
at a less intense heat.
492
00:19:27,400 --> 00:19:28,733
Eight minutes, felipe.
493
00:19:28,835 --> 00:19:30,334
Here we go. Are you ready?
494
00:19:30,436 --> 00:19:32,170
Felipe: I get all the
vegetables from the pit,
495
00:19:32,272 --> 00:19:34,338
put them in the blender,
and I buzz away.
496
00:19:34,440 --> 00:19:35,740
[ blender whirs ]
497
00:19:35,842 --> 00:19:40,344
arif: Next I quickly go and grab
my red pepper off that fire pit.
498
00:19:40,446 --> 00:19:41,913
I'm gonna cut it
into a fine dice
499
00:19:42,015 --> 00:19:45,516
and add my couscous in.
500
00:19:45,618 --> 00:19:48,719
This is it, chefs!
Only five minutes remaining!
501
00:19:48,821 --> 00:19:49,854
Felipe:
Five minutes, arif.
Right!
502
00:19:49,956 --> 00:19:51,322
Felipe:
I have five minutes left,
503
00:19:51,424 --> 00:19:53,257
and it's time to take
my cod tongues out.
504
00:19:53,359 --> 00:19:55,293
They're looking nice
and crispy and moist.
505
00:19:55,395 --> 00:19:58,062
I do have the time to take
this dish to the next level.
506
00:19:58,164 --> 00:19:59,330
I need a crunch.
507
00:19:59,432 --> 00:20:03,434
Okay, nuts, nuts,
nuts, nuts, nuts, nuts.
508
00:20:03,536 --> 00:20:05,970
We're gonna use
the cashew, and...
509
00:20:06,072 --> 00:20:07,838
[ crunches ]
oh, they're crispy.
510
00:20:07,941 --> 00:20:10,141
So I just grab the cashews,
the plantain.
511
00:20:10,243 --> 00:20:11,642
I chop them up
and put them in the smoker.
512
00:20:11,744 --> 00:20:14,212
Felipe:
Let's smoke you, puppy.
513
00:20:14,314 --> 00:20:19,217
Next I get my herbs so I can
make my mint and cilantro purée.
514
00:20:19,319 --> 00:20:23,054
I crush my garlic
and add them to my mixer.
515
00:20:23,156 --> 00:20:26,724
Chef arif is chopping garlic
with two minutes left.
516
00:20:26,826 --> 00:20:28,292
I don't want to eat
raw garlic.
517
00:20:28,394 --> 00:20:31,162
Chefs, two minutes remaining!
Let's get that food down!
518
00:20:31,264 --> 00:20:32,863
Come on chefs!
Come on, you've got this!
519
00:20:32,966 --> 00:20:34,565
Bludso: Go, chefs!
520
00:20:34,667 --> 00:20:37,568
Felipe:
It's time to plate my dishes,
and I'm gonna sauce my plates.
521
00:20:37,670 --> 00:20:40,471
I'm looking to really, really
impress them with bold flavors.
522
00:20:40,573 --> 00:20:42,840
♪♪
523
00:20:42,942 --> 00:20:44,942
come on
chefs!
524
00:20:45,044 --> 00:20:48,646
Felipe: Come to papa.
525
00:20:48,748 --> 00:20:50,081
Look at these babies.
526
00:20:50,183 --> 00:20:53,951
♪♪
527
00:20:54,053 --> 00:20:58,055
get your meat!
Get your meat, get your meat.
528
00:20:58,157 --> 00:21:03,394
All: 10...9...8...7...6...5...
529
00:21:03,496 --> 00:21:07,031
4...3...2...1!
530
00:21:07,133 --> 00:21:08,432
Time's up, chefs.
531
00:21:08,534 --> 00:21:09,800
Alright, chefs.
532
00:21:09,902 --> 00:21:11,736
Felipe: Good job, brother.
Arif: Good job, man.
533
00:21:11,838 --> 00:21:13,638
Whoo! Whoo!
[ laughs ]
534
00:21:13,740 --> 00:21:14,839
it was fun.
535
00:21:14,941 --> 00:21:17,241
I'm looking at my plates,
and I'm happy with my dish.
536
00:21:17,343 --> 00:21:18,376
I'm really happy.
537
00:21:18,478 --> 00:21:19,777
If I'm gonna lose,
I'm gonna lose because
538
00:21:19,879 --> 00:21:21,345
there's too much flavor.
539
00:21:21,447 --> 00:21:22,513
Arif:
Looking down at my plate,
540
00:21:22,615 --> 00:21:24,482
I'm really happy
with my couscous,
541
00:21:24,584 --> 00:21:27,318
but I should have cut
the pork cheeks really thin,
542
00:21:27,420 --> 00:21:28,919
but I didn't.
543
00:21:29,022 --> 00:21:31,722
♪♪
544
00:21:34,560 --> 00:21:37,728
♪♪
545
00:21:37,830 --> 00:21:39,363
chef arif, please tell us
what you've prepared
546
00:21:39,465 --> 00:21:40,831
using pork cheeks.
547
00:21:40,933 --> 00:21:44,368
Arif: I did tandoori-spiced
pork cheeks with couscous salad
548
00:21:44,470 --> 00:21:46,504
and mint and cilantro chutney.
549
00:21:46,606 --> 00:21:49,473
I love that char
that you got on your pork cheek.
550
00:21:49,575 --> 00:21:51,609
It's just so inviting to eat.
551
00:21:51,711 --> 00:21:57,548
♪♪
552
00:21:57,650 --> 00:22:03,554
♪♪
553
00:22:03,656 --> 00:22:05,756
bludso: Right off the bat, I
love the flavor of the couscous.
554
00:22:05,858 --> 00:22:07,024
It's refreshing.
555
00:22:07,126 --> 00:22:09,527
I could taste all the
roast vegetables in there.
556
00:22:09,629 --> 00:22:11,429
My cheeks were
a little tough.
557
00:22:11,531 --> 00:22:13,064
I think if you would have
sliced them up for us
558
00:22:13,166 --> 00:22:15,366
maybe a little thinner,
it wouldn't have been as tough.
559
00:22:15,468 --> 00:22:16,367
Thank you, chef.
560
00:22:16,469 --> 00:22:17,668
The couscous
is phenomenal.
561
00:22:17,770 --> 00:22:18,903
Thank you.
562
00:22:19,005 --> 00:22:21,172
But, unfortunately,
when I tried your chutney,
563
00:22:21,274 --> 00:22:23,040
the garlic just blew
everything out,
564
00:22:23,142 --> 00:22:25,609
and that's all I tasted
going forward.
565
00:22:25,712 --> 00:22:27,044
Chef arif,
thank you very much.
566
00:22:27,146 --> 00:22:28,479
Thank you very much.
567
00:22:28,581 --> 00:22:31,282
Arif: I wish I had cut the
pork cheeks really, really thin
568
00:22:31,384 --> 00:22:33,217
so it would be more edible.
569
00:22:33,319 --> 00:22:35,886
♪♪
570
00:22:35,988 --> 00:22:38,823
chef felipe, please tell us what
you prepared using cod tongue?
571
00:22:38,925 --> 00:22:41,125
Felipe: I prepared a
spicy tomato cod tongue
572
00:22:41,227 --> 00:22:42,993
with crispy plantains.
573
00:22:43,096 --> 00:22:44,595
Alright.
Alright.
574
00:22:44,697 --> 00:22:49,734
♪♪
575
00:22:49,836 --> 00:22:54,939
♪♪
576
00:22:55,041 --> 00:22:58,709
chef felipe,
this dish is expertly prepared.
577
00:22:58,811 --> 00:23:02,480
You were able to get
an incredibly crisp texture,
578
00:23:02,582 --> 00:23:05,516
almost like chicken skin,
on that cod tongue.
579
00:23:05,618 --> 00:23:09,854
The white garlic sauce
was so aggressively garlicky,
580
00:23:09,956 --> 00:23:12,189
but it really works together
with the balance
581
00:23:12,291 --> 00:23:13,257
of that tomato sauce.
582
00:23:13,359 --> 00:23:14,492
Thank you, chef.
583
00:23:14,594 --> 00:23:17,161
I had a different experience
than chef connie did.
584
00:23:17,263 --> 00:23:22,967
Unfortunately, your cod tongues,
to me, were not edible.
585
00:23:23,069 --> 00:23:27,171
It's just gelatinous,
maybe raw, and, for me,
586
00:23:27,273 --> 00:23:29,740
was not the best plate
I've seen you do.
587
00:23:29,842 --> 00:23:31,175
Thank you, chef felipe.
588
00:23:31,277 --> 00:23:32,710
And thank you, chef.
589
00:23:32,812 --> 00:23:34,412
Let's let the judges have
a couple of minutes to discuss,
590
00:23:34,514 --> 00:23:36,514
and we'll call you back
when we're ready.
591
00:23:36,616 --> 00:23:38,482
Felipe: Cod tongue --
it's not an easy ingredient.
592
00:23:38,584 --> 00:23:41,952
Not a lot of people would have
the cojones to pick it.
593
00:23:42,054 --> 00:23:46,023
I hope the judges realize that.
594
00:23:46,125 --> 00:23:48,826
Okay, judges, another
intense crossfire round.
595
00:23:48,928 --> 00:23:51,162
We had chef arif
with pork cheek
596
00:23:51,264 --> 00:23:53,397
and chef felipe
with cod tongue.
597
00:23:53,499 --> 00:23:54,765
I think chef arif
should have spent
598
00:23:54,867 --> 00:23:56,967
a little more time
babying that pork cheek.
599
00:23:57,069 --> 00:23:58,536
Mine was pretty tough,
600
00:23:58,638 --> 00:24:00,538
but I thought he got
a good char on it.
601
00:24:00,640 --> 00:24:04,074
I love the direction that he was
going with his mint chutney,
602
00:24:04,177 --> 00:24:05,576
with his couscous.
603
00:24:05,678 --> 00:24:07,978
He just fell short
on a few techniques.
604
00:24:08,080 --> 00:24:09,847
Chef felipe chose
the cod tongue,
605
00:24:09,949 --> 00:24:12,082
and I give him
big props for trying.
606
00:24:12,185 --> 00:24:14,785
The first bite
I got was delicious.
607
00:24:14,887 --> 00:24:18,722
Unfortunately, the second bite
I had was not edible.
608
00:24:18,825 --> 00:24:20,191
But the way that he cooked
609
00:24:20,293 --> 00:24:23,360
the cod tongues
on my plate was brilliant.
610
00:24:23,463 --> 00:24:24,862
I can honestly say,
for the first time,
611
00:24:24,964 --> 00:24:28,065
I agree with both of you,
but it's a tough cook.
612
00:24:28,134 --> 00:24:30,134
Well, judges,
another very close round here
613
00:24:30,236 --> 00:24:31,502
in the "fire masters" arena,
614
00:24:31,604 --> 00:24:33,003
but have you made
a final decision?
615
00:24:33,105 --> 00:24:34,004
Yes.
Yes.
616
00:24:34,106 --> 00:24:35,306
Let's call
the chefs back in.
617
00:24:35,408 --> 00:24:42,246
♪♪
618
00:24:42,348 --> 00:24:44,815
chefs, in this
crossfire round,
619
00:24:44,917 --> 00:24:46,984
you were asked to work
with either cod tongue
620
00:24:47,086 --> 00:24:48,752
or pork cheeks.
621
00:24:48,855 --> 00:24:49,687
The winner of this round
622
00:24:49,789 --> 00:24:50,721
will move on to the final round
623
00:24:50,823 --> 00:24:52,756
to face off against
one of our judges.
624
00:24:52,859 --> 00:24:56,560
Judges, please tell us, who will
be moving on to the final round?
625
00:24:56,662 --> 00:25:00,931
The chef who will moving on
to the final round is...
626
00:25:01,033 --> 00:25:04,401
♪♪
627
00:25:04,504 --> 00:25:06,237
chef felipe.
628
00:25:06,339 --> 00:25:09,473
[ applause ]
629
00:25:09,575 --> 00:25:10,641
thank you.
630
00:25:10,743 --> 00:25:12,943
Chef arif,
thank you so much.
631
00:25:13,045 --> 00:25:15,513
Unfortunately, you've been
eliminated from the competition,
632
00:25:15,615 --> 00:25:17,748
and it's time to leave
the "fire masters" arena.
633
00:25:17,850 --> 00:25:19,149
Thank you very much.
634
00:25:19,252 --> 00:25:20,384
Benoit:
Thank you, chef.
635
00:25:20,486 --> 00:25:21,785
A pleasure, chef.
636
00:25:21,888 --> 00:25:24,555
Arif: I'm going to be taking
this experience right back home.
637
00:25:24,657 --> 00:25:26,290
I kept with it, I kept going,
638
00:25:26,392 --> 00:25:30,928
and I'm very happy
I made it here.
639
00:25:31,030 --> 00:25:33,330
Chef felipe,
in the first two rounds,
640
00:25:33,432 --> 00:25:35,833
you showed the judges
that you sure can take the heat.
641
00:25:35,935 --> 00:25:38,502
But now it's time
for the ultimate test.
642
00:25:38,604 --> 00:25:41,906
In this final round, you will be
going head-to-head against
643
00:25:42,008 --> 00:25:46,076
one of our
"fire masters" judges.
644
00:25:46,178 --> 00:25:49,013
And the judge you will be
facing off against is...
645
00:25:49,115 --> 00:25:51,215
♪♪
646
00:25:51,317 --> 00:25:52,583
chef andy husbands.
647
00:25:52,685 --> 00:25:54,084
Yes!
Yeah!
648
00:25:54,186 --> 00:25:55,152
You got this.
649
00:25:55,254 --> 00:25:57,388
My heart is like -- brrrrrrr!
650
00:25:57,490 --> 00:25:59,523
I know chef andy
is renowned in boston.
651
00:25:59,625 --> 00:26:01,859
He's one of the top dogs.
But he's going down.
652
00:26:01,961 --> 00:26:02,927
-Chef.
-Chef.
653
00:26:03,029 --> 00:26:04,061
It's an honor.
Ready for this?
654
00:26:04,163 --> 00:26:05,129
Yes, I am.
655
00:26:05,231 --> 00:26:06,931
Benoit:
Chef felipe, chef andy,
656
00:26:07,033 --> 00:26:10,167
you're about to face off
in the feast of fire.
657
00:26:10,269 --> 00:26:13,037
♪♪
658
00:26:13,139 --> 00:26:15,973
chefs, in this final
feast of fire round,
659
00:26:16,075 --> 00:26:18,509
you must create
a family-style feast.
660
00:26:18,611 --> 00:26:21,812
♪♪
661
00:26:21,914 --> 00:26:23,681
we're going to
prince edward island
662
00:26:23,783 --> 00:26:25,282
for a down east feast.
663
00:26:25,384 --> 00:26:26,617
Alright.
664
00:26:26,719 --> 00:26:27,685
[ laughs ]
665
00:26:27,787 --> 00:26:28,953
it's like being home.
666
00:26:29,055 --> 00:26:31,956
I grew up in the east coast,
and I know seafood.
667
00:26:32,058 --> 00:26:33,824
Felipe:
I'm surrounded by the pacific
668
00:26:33,926 --> 00:26:37,928
and the atlantic in panama,
so seafood -- bring it on.
669
00:26:38,030 --> 00:26:41,465
Give us your take on this
atlantic province's cuisine.
670
00:26:41,567 --> 00:26:43,634
The stakes have
never been higher,
671
00:26:43,736 --> 00:26:45,269
so we're giving you each
a sous chef
672
00:26:45,371 --> 00:26:47,905
to help you create
your down east feast.
673
00:26:48,007 --> 00:26:51,108
In a final twist, these feasts
will be tasted blind,
674
00:26:51,210 --> 00:26:53,711
which means none of us
will be here to watch you cook.
675
00:26:53,813 --> 00:26:56,080
And when we return,
I'll be sitting in andy's seat
676
00:26:56,182 --> 00:26:57,815
at the judges' table.
677
00:26:57,917 --> 00:26:59,817
Chefs, are you ready?
678
00:26:59,919 --> 00:27:01,518
Oh, yeah!
Very ready.
679
00:27:01,621 --> 00:27:05,456
You've got 45 minutes
to create your down east feasts,
680
00:27:05,558 --> 00:27:08,759
and your time starts...
681
00:27:08,861 --> 00:27:09,893
Now.
682
00:27:09,996 --> 00:27:13,130
Bludso: Let's go, chefs.
Desousa: Come on, chefs!
683
00:27:13,232 --> 00:27:15,299
It's gonna be a big feast.
Desousa: Yes.
684
00:27:15,401 --> 00:27:18,569
Felipe: I see the barrel. I know
I really want the lobsters.
685
00:27:18,671 --> 00:27:20,471
I was like...
686
00:27:20,573 --> 00:27:24,241
I have a plan, a master plan,
to go after that lobster.
687
00:27:24,343 --> 00:27:25,509
Go, go, go, go!
Go, go, go, go!
688
00:27:25,611 --> 00:27:28,312
Go, go, go, go, go!
689
00:27:28,414 --> 00:27:29,546
Husbands: Aah!
690
00:27:29,649 --> 00:27:31,048
[ laughs ]
691
00:27:31,150 --> 00:27:33,817
I was this close to tackling
him, but I took the lobster.
692
00:27:33,919 --> 00:27:35,252
I love you, chef.
693
00:27:35,354 --> 00:27:37,121
Technically, I got
to the lobster first,
694
00:27:37,223 --> 00:27:39,223
but I'm thinking that I'll let
the guest have the lobster.
695
00:27:39,325 --> 00:27:40,290
-Let's go.
-Okay.
696
00:27:40,393 --> 00:27:41,959
Okay. So, potatoes.
Okay.
697
00:27:42,061 --> 00:27:44,161
Felipe: I'm grabbing my
potatoes, grabbing mussels,
698
00:27:44,263 --> 00:27:46,130
grabbing clams,
put it all in a basket.
699
00:27:46,198 --> 00:27:47,164
There you go.
700
00:27:47,266 --> 00:27:48,666
Run back to the station.
Let's do this.
701
00:27:48,768 --> 00:27:52,269
For my main, I'm making smoked
lobster with tomato sauce.
702
00:27:52,371 --> 00:27:53,971
Okay, I'm going taters in
right away, okay?
703
00:27:54,073 --> 00:27:56,573
Smashed potatoes
with sharp cheddar and bacon.
704
00:27:56,676 --> 00:27:58,175
Clams and mussel chowder.
705
00:27:58,277 --> 00:27:59,343
And then for my dessert,
706
00:27:59,445 --> 00:28:02,479
I'm making a blueberry cobbler
with mascarpone.
707
00:28:02,581 --> 00:28:03,814
I'm gonna start
with the potatoes,
708
00:28:03,916 --> 00:28:05,282
get them straight into the pit.
709
00:28:05,384 --> 00:28:06,583
Make me proud, baby.
710
00:28:06,686 --> 00:28:08,886
Next, I start chopping up
my bacon for my mashed potatoes.
711
00:28:08,988 --> 00:28:12,523
I put them in the skillet
on the grill and let them ride.
712
00:28:12,625 --> 00:28:14,124
Husbands:
I didn't get the lobster,
713
00:28:14,226 --> 00:28:16,860
so I run to refrigerator
to see what else is in there.
714
00:28:16,962 --> 00:28:18,962
I see cod.
Oh, sweet!
715
00:28:19,098 --> 00:28:21,331
I know cod
and all of a sudden know
716
00:28:21,434 --> 00:28:22,766
that's what I'm going to do.
717
00:28:22,868 --> 00:28:25,669
For my main, I'm making grilled
cod with oyster stuffing.
718
00:28:25,771 --> 00:28:28,005
For my first side,
grilled asparagus
719
00:28:28,107 --> 00:28:30,541
with smoked mussel
and pepper relish.
720
00:28:30,643 --> 00:28:34,278
For my second side, scalloped
potatoes with lobster cream.
721
00:28:34,380 --> 00:28:38,449
And for my dessert, a blueberry
lemon cake with plum cream.
722
00:28:38,551 --> 00:28:39,817
There we go.
723
00:28:39,919 --> 00:28:42,853
I start making dessert.
The cake is delicate and rich.
724
00:28:42,955 --> 00:28:45,456
I sugar the sides,
fold in some blueberries,
725
00:28:45,558 --> 00:28:47,157
stir it up, and we're done.
726
00:28:47,259 --> 00:28:48,358
Let's go.
727
00:28:48,461 --> 00:28:50,327
Baby, cook.
728
00:28:50,429 --> 00:28:51,595
Felipe: Okay, so, we're
making some lobster.
729
00:28:51,697 --> 00:28:53,931
Gonna grab these puppies.
730
00:28:54,033 --> 00:28:56,567
Cut them open. Smoke them up.
731
00:28:56,669 --> 00:28:58,335
There we go.
732
00:28:58,437 --> 00:29:01,205
Felipe:
Next I'm cutting the tomatoes
for my white-wine tomato sauce.
733
00:29:01,307 --> 00:29:03,340
Tomatoes and lobsters
are a perfect match.
734
00:29:03,442 --> 00:29:05,175
Acid, sweet, salty.
735
00:29:05,277 --> 00:29:06,243
Hot, hot, hot, hot!
736
00:29:06,345 --> 00:29:08,178
Boom in your mouth.
737
00:29:08,280 --> 00:29:09,313
Okay.
738
00:29:09,415 --> 00:29:11,348
Next I start concentrating
on my chowder.
739
00:29:11,450 --> 00:29:15,085
It's potatoes, clams, mussels,
and we start reducing it.
740
00:29:15,187 --> 00:29:17,187
We've got to get
those mussels going.
741
00:29:17,289 --> 00:29:18,956
Where's a pan? Right here.
Pan -- can you grab that one?
742
00:29:19,058 --> 00:29:21,258
Husbands: I start working
on the mussel relish
743
00:29:21,360 --> 00:29:22,559
for the asparagus.
744
00:29:22,661 --> 00:29:25,095
Seafood is inherently sweet,
745
00:29:25,197 --> 00:29:27,364
so it's nice to offset it
with white wine,
746
00:29:27,466 --> 00:29:28,665
because it's quite acidic.
747
00:29:28,734 --> 00:29:30,300
Okay, so we're gonna
grill these off next.
748
00:29:30,402 --> 00:29:32,336
Yeah. How much do you want?
Like a couple of cups?
749
00:29:32,438 --> 00:29:33,971
Yeah.
750
00:29:34,073 --> 00:29:37,174
-28 minutes to go!
-28 minutes!
751
00:29:37,276 --> 00:29:38,809
Felipe:
I'm a little bit behind time.
752
00:29:38,911 --> 00:29:41,011
I look at my potatoes. They
still need like five minutes.
753
00:29:41,113 --> 00:29:42,379
I'm checking on my tomatoes,
754
00:29:42,481 --> 00:29:43,747
and they're really
looking beautiful.
755
00:29:43,849 --> 00:29:45,582
Let's get those
potatoes on, please.
756
00:29:45,684 --> 00:29:46,950
Potatoes are
going on, chef.
757
00:29:47,052 --> 00:29:48,352
I'll get the lobster.
Yeah. Thank you.
758
00:29:48,454 --> 00:29:50,654
Husbands: Meanwhile,
I'm building the lobster cream
759
00:29:50,756 --> 00:29:52,156
for the scalloped potatoes.
760
00:29:52,258 --> 00:29:53,390
Go, baby, go!
761
00:29:53,492 --> 00:29:55,292
Now I have to go back
and check the desserts.
762
00:29:55,394 --> 00:29:57,427
I open up the grill.
I look at the desserts.
763
00:29:57,530 --> 00:29:59,963
The sides are rising
really, really quickly.
764
00:30:00,065 --> 00:30:02,800
The center is not.
My grill is too hot.
765
00:30:02,902 --> 00:30:04,501
Husbands: So I'm just gonna
move it down a little bit.
766
00:30:04,603 --> 00:30:07,938
One bad dish and you are done
in the feast of fire.
767
00:30:08,040 --> 00:30:08,972
Coming, chef.
768
00:30:09,074 --> 00:30:10,107
Felipe:
My potatoes are ready.
769
00:30:10,209 --> 00:30:12,609
I put them in a bowl,
smash, smash.
770
00:30:12,711 --> 00:30:14,244
Taters are ready.
771
00:30:14,346 --> 00:30:16,280
I look at my bacon
for the potatoes.
772
00:30:16,382 --> 00:30:17,548
[ groans ]
773
00:30:17,650 --> 00:30:20,184
it looks burnt.
My bacon went to the dark side.
774
00:30:20,286 --> 00:30:22,920
And I can't serve that
to the judges.
775
00:30:23,022 --> 00:30:24,588
♪♪
776
00:30:27,760 --> 00:30:29,126
♪♪
777
00:30:29,228 --> 00:30:31,195
felipe: My bacon went
to the dark side.
778
00:30:31,297 --> 00:30:33,030
I have to put bacon in here
'cause you have the cheddar.
779
00:30:33,132 --> 00:30:35,332
You have the char.
Without the bacon -- hmm.
780
00:30:35,434 --> 00:30:36,633
Felipe:
Let me grab some new bacon.
781
00:30:36,735 --> 00:30:39,102
So then I go back to the pantry,
grab a piece of bacon,
782
00:30:39,205 --> 00:30:40,637
chopped them up
in little squares.
783
00:30:40,739 --> 00:30:42,539
This new bacon is gonna be bomb.
784
00:30:42,641 --> 00:30:44,541
There you go.
785
00:30:44,643 --> 00:30:46,243
Husbands:
20 minutes left!
786
00:30:46,345 --> 00:30:47,511
Potatoes probably
are close, chef.
787
00:30:47,613 --> 00:30:49,046
Okay, I'm gonna
pull them now.
Okay.
788
00:30:49,148 --> 00:30:50,714
I have to get those potatoes off
789
00:30:50,816 --> 00:30:52,449
'cause they're starting
to really cook.
790
00:30:52,551 --> 00:30:54,017
Whoo, that's hot!
Yeah, right?
791
00:30:54,119 --> 00:30:55,853
And then I start
to build the layers.
792
00:30:55,955 --> 00:30:57,521
Pour the lobster cream,
793
00:30:57,623 --> 00:31:00,224
put it into the hot grill,
and finish it.
794
00:31:00,326 --> 00:31:03,060
Let's go, okay. We've got to
start thinking about fish.
795
00:31:03,162 --> 00:31:04,394
Felipe: 15 minutes!
796
00:31:04,496 --> 00:31:06,463
Husbands:
And I'm more nervous than ever.
797
00:31:06,565 --> 00:31:09,700
I'm fussing on my cakes.
I'm worried about the asparagus.
798
00:31:09,802 --> 00:31:11,335
My sous chef
is straining the mussels.
799
00:31:11,437 --> 00:31:12,603
And we've got to smoke the cod.
800
00:31:12,705 --> 00:31:13,804
Are we grilling this fish?
801
00:31:13,906 --> 00:31:15,239
Smoking the fish?
What are we doing with it?
802
00:31:15,341 --> 00:31:16,940
I'm gonna throw it
in the smoker real quick.
Oui, chef.
803
00:31:17,042 --> 00:31:19,443
I want the cod to get
just a little bit of smoke
804
00:31:19,545 --> 00:31:21,645
so the cook will happen
a little bit quicker.
805
00:31:21,747 --> 00:31:23,313
Let's get that going.
806
00:31:23,415 --> 00:31:24,548
Felipe:
The lobsters are smoking.
807
00:31:24,650 --> 00:31:25,649
Felipe:
I'm checking my lobsters.
808
00:31:25,751 --> 00:31:27,017
They're really
looking beautiful.
809
00:31:27,119 --> 00:31:30,087
I take them out of the smoker,
straight into the pit.
810
00:31:30,189 --> 00:31:31,889
I kind of suck at dessert,
but there's a couple of things
811
00:31:31,991 --> 00:31:33,156
I know how to make,
812
00:31:33,259 --> 00:31:35,659
like a blueberry cobbler
with mascarpone.
813
00:31:35,761 --> 00:31:38,028
The mascarpone is there to do
the flirtation game
814
00:31:38,130 --> 00:31:40,998
of sweet, less sweet,
sweet, less sweet.
815
00:31:41,100 --> 00:31:43,300
Husbands: 10 minutes!
816
00:31:43,402 --> 00:31:45,002
Oh, that's smoking!
817
00:31:45,104 --> 00:31:47,104
Husbands: The cod has been
kissed in the smoker.
818
00:31:47,206 --> 00:31:48,438
Great smoke.
819
00:31:48,540 --> 00:31:50,841
Right to the fire pit.
820
00:31:50,943 --> 00:31:52,009
Okay, this guy
right here.
821
00:31:52,111 --> 00:31:53,644
Felipe:
So, the chowder is rolling away.
822
00:31:53,746 --> 00:31:55,078
We take all the clams,
823
00:31:55,180 --> 00:31:57,648
the mussels, throw it in there,
toss them around,
824
00:31:57,750 --> 00:31:58,882
and that's when
the magic happens.
825
00:31:58,984 --> 00:32:01,551
Husbands:
Come on, baby.
826
00:32:01,654 --> 00:32:04,988
I take the cod, I top it
with my oyster stuffing,
827
00:32:05,090 --> 00:32:08,091
and I place it into
one of the barbecues.
828
00:32:08,193 --> 00:32:09,426
Five minutes, chef!
829
00:32:09,528 --> 00:32:10,594
Plate. Okay.
830
00:32:10,696 --> 00:32:11,895
It's time to plate my dishes.
831
00:32:11,997 --> 00:32:14,598
I'm gonna start with the
potatoes with the new bacon.
832
00:32:14,700 --> 00:32:15,666
Felipe:
Money in the bank.
833
00:32:15,768 --> 00:32:17,701
I need to sauce my plates
with the lobster.
834
00:32:17,803 --> 00:32:18,735
Whoo!
835
00:32:18,837 --> 00:32:20,370
Did we smoke these?
We did not yet.
836
00:32:20,439 --> 00:32:21,605
Oh, yeah, throw those
in the smoker.
837
00:32:21,707 --> 00:32:24,608
I start working on the relish
for the asparagus.
838
00:32:24,710 --> 00:32:26,009
Everything is better
with wine, chef.
839
00:32:26,111 --> 00:32:28,946
I add my peppers
and start tasting.
840
00:32:29,048 --> 00:32:30,681
It is quite acidic,
841
00:32:30,783 --> 00:32:32,282
but I know I'm gonna add
these smoked mussels.
842
00:32:32,384 --> 00:32:34,251
I'm looking at the time.
843
00:32:34,353 --> 00:32:35,819
Now it's time
to grab our lobster.
844
00:32:35,921 --> 00:32:37,955
Whoo! Coming in hot.
845
00:32:38,057 --> 00:32:40,157
Husbands: You've got
the potatoes, right?
846
00:32:40,259 --> 00:32:41,825
She's good to go.
Excellent.
847
00:32:41,927 --> 00:32:43,293
Coming down in front.
848
00:32:43,395 --> 00:32:46,430
♪♪
849
00:32:46,532 --> 00:32:48,031
felipe: There you go.
We got this guy.
850
00:32:48,133 --> 00:32:49,466
Got the beautiful cod fish.
851
00:32:49,568 --> 00:32:51,168
Felipe:
Awesome. Are you ready?
852
00:32:51,270 --> 00:32:52,736
Yep, ready, chef.
853
00:32:52,838 --> 00:32:55,772
♪♪
854
00:32:55,874 --> 00:33:00,911
all: 5...4...3...2...1.
855
00:33:01,013 --> 00:33:02,245
Felipe: Zero!
856
00:33:02,348 --> 00:33:03,747
Well done, chef.
857
00:33:03,849 --> 00:33:05,949
Dude, you're awesome.
[ both laugh ]
858
00:33:06,051 --> 00:33:07,551
chef, it's a pleasure
competing against you, man.
859
00:33:07,653 --> 00:33:10,454
The pleasure's mine.
Yeah, having fun.
[ laughs ]
860
00:33:10,556 --> 00:33:11,655
well, those are
my lobsters.
861
00:33:11,757 --> 00:33:12,889
And I almost
tackled you, too.
862
00:33:12,992 --> 00:33:16,293
Dude!
[ laughs ]
863
00:33:16,395 --> 00:33:18,428
alright, my friends,
the time has come.
864
00:33:18,530 --> 00:33:21,331
Our first
down east feast is here.
865
00:33:21,433 --> 00:33:23,033
This chef has prepared
smoked lobster
866
00:33:23,135 --> 00:33:24,901
with tomato
white wine sauce,
867
00:33:25,004 --> 00:33:27,738
smashed potatoes with
sharp cheddar and bacon,
868
00:33:27,840 --> 00:33:29,506
clam and mussel chowder,
869
00:33:29,608 --> 00:33:31,942
and blueberry cobbler
with mascarpone.
870
00:33:32,044 --> 00:33:33,377
Let's get into it.
871
00:33:33,479 --> 00:33:34,644
Desousa: Mmm!
872
00:33:34,747 --> 00:33:39,116
♪♪
873
00:33:39,218 --> 00:33:40,684
lobster coming.
Thank you.
874
00:33:40,786 --> 00:33:42,119
Make sure you grab
some of that sauce.
875
00:33:42,221 --> 00:33:43,320
Oh, yes.
876
00:33:43,422 --> 00:33:45,022
And I could smell
the smoke on this lobster
877
00:33:45,124 --> 00:33:46,890
as soon as it got
in front of me.
878
00:33:46,992 --> 00:33:49,826
♪♪
879
00:33:49,928 --> 00:33:53,263
it's so delicious.
880
00:33:53,365 --> 00:33:55,165
This feast is taking me
right back
881
00:33:55,267 --> 00:33:57,567
to when I used to live
on the east coast of canada.
882
00:33:57,669 --> 00:33:59,536
This lobster
is cooked perfectly,
883
00:33:59,638 --> 00:34:01,538
but you're getting
quite a strong acidity
884
00:34:01,640 --> 00:34:02,773
from the tomatoes,
885
00:34:02,841 --> 00:34:04,975
and it really kind of
overpowers the lobster.
886
00:34:05,077 --> 00:34:08,078
Yeah, I totally agree.
The sauce, I can do without.
887
00:34:08,180 --> 00:34:12,416
Can we talk about this chowder?
It is phenomenal.
888
00:34:12,518 --> 00:34:15,886
The clams, the mussels,
they're super tender.
889
00:34:15,988 --> 00:34:17,254
Should we talk about
those potatoes?
890
00:34:17,356 --> 00:34:20,524
I love bacon, I love cheese,
and I love mashed potatoes,
891
00:34:20,626 --> 00:34:22,426
and you gave it all
to me on one dish.
892
00:34:22,528 --> 00:34:24,528
This first chef has
certainly transported us
893
00:34:24,630 --> 00:34:25,862
to the east coast,
894
00:34:25,964 --> 00:34:29,833
and nothing screams east coast
more than a blueberry cobbler.
895
00:34:29,935 --> 00:34:31,468
These look fantastic.
896
00:34:31,537 --> 00:34:37,774
♪♪
897
00:34:37,876 --> 00:34:40,143
for me, it's almost feeling
more like breakfast.
898
00:34:40,245 --> 00:34:42,746
I'm not getting
any sweetness off of it.
899
00:34:42,848 --> 00:34:45,282
The only sweetness I'm getting
is from the berries.
900
00:34:45,384 --> 00:34:47,517
I mean, they kind of dropped
the ball on the dessert.
901
00:34:47,619 --> 00:34:49,486
Let's see what our second chef
has in store for us.
902
00:34:49,588 --> 00:34:51,755
Let's do it.
903
00:34:51,857 --> 00:34:54,091
Our second down east feast
has landed,
904
00:34:54,193 --> 00:34:55,559
and this chef has
prepared for us
905
00:34:55,661 --> 00:34:57,994
grilled cod
with oyster stuffing,
906
00:34:58,097 --> 00:35:01,398
grilled asparagus with smoked
mussel and pepper relish,
907
00:35:01,500 --> 00:35:03,867
fire-roasted scalloped potatoes
with lobster cream,
908
00:35:03,969 --> 00:35:06,303
and blueberry lemon cake
with plum cream.
909
00:35:06,405 --> 00:35:07,404
Well, shall we dig in?
910
00:35:07,506 --> 00:35:08,538
Yes.
Yes.
911
00:35:08,640 --> 00:35:11,274
♪♪
912
00:35:11,376 --> 00:35:12,309
thank you.
913
00:35:12,411 --> 00:35:18,014
♪♪
914
00:35:18,117 --> 00:35:23,687
♪♪
915
00:35:23,789 --> 00:35:25,622
I'm liking the sort
of creative approach
916
00:35:25,724 --> 00:35:28,992
this chef took to the cod dish
with the seafood topper.
917
00:35:29,094 --> 00:35:33,797
The chef created this oyster
stuffing that's light and airy.
918
00:35:33,899 --> 00:35:36,733
The only thing I'm missing
is some kind of a sauce.
919
00:35:36,835 --> 00:35:38,869
My asparagus
was cooked perfectly,
920
00:35:38,971 --> 00:35:41,605
but it's just missing something,
as far as flavor.
921
00:35:41,707 --> 00:35:45,575
All I'm tasting on those mussels
is raw white wine.
922
00:35:45,677 --> 00:35:47,677
I've got to say,
my potatoes are excellent.
923
00:35:47,779 --> 00:35:49,079
I love the cook on them.
924
00:35:49,181 --> 00:35:50,914
I can taste
the smokiness in them.
925
00:35:51,016 --> 00:35:52,415
However, I think
the chef mentioned
926
00:35:52,518 --> 00:35:55,418
that there was supposed to be
lobster in his scallop potatoes.
927
00:35:55,521 --> 00:35:57,654
I don't see the lobster
anywhere in them,
928
00:35:57,756 --> 00:35:59,990
and I certainly
can't taste them.
929
00:36:00,092 --> 00:36:02,792
Well, we've got some blueberry
lemon cake on deck for dessert.
930
00:36:02,895 --> 00:36:04,327
Let's do it.
931
00:36:04,429 --> 00:36:11,568
♪♪
932
00:36:11,670 --> 00:36:12,769
it's good.
933
00:36:12,871 --> 00:36:15,972
I mean, it's sweet, fluffy,
moist in the middle.
934
00:36:16,074 --> 00:36:19,442
It's cooked perfectly,
loaded with blueberries,
935
00:36:19,545 --> 00:36:22,712
and I'm really enjoying
the plum preserve cream on top.
936
00:36:22,814 --> 00:36:25,315
Another fantastic feast
from our second chef.
937
00:36:25,417 --> 00:36:27,584
We're gonna have to break
these feasts down dish by dish
938
00:36:27,686 --> 00:36:29,653
and see which chef
comes out on top.
939
00:36:29,755 --> 00:36:32,589
Let's take a look at both
of our mains head-to-head.
940
00:36:32,691 --> 00:36:34,758
I loved that the second chef
that cooked the cod
941
00:36:34,860 --> 00:36:36,927
took the time
to smoke the cod,
942
00:36:37,029 --> 00:36:40,931
as well as all the tlc that went
into that oyster stuffing.
943
00:36:41,033 --> 00:36:42,432
I really enjoyed
the lobster.
944
00:36:42,534 --> 00:36:44,834
I thought it was seasoned well.
I thought it was smoked well.
945
00:36:44,937 --> 00:36:47,504
The sauce just didn't
belong on that plate.
946
00:36:47,606 --> 00:36:49,873
We've got two potato dishes
going head-to-head.
947
00:36:49,975 --> 00:36:51,908
The first chef's
smashed potatoes with bacon.
948
00:36:52,010 --> 00:36:53,043
The second chef's --
949
00:36:53,145 --> 00:36:54,644
the scalloped potatoes
with the lobster cream.
950
00:36:54,746 --> 00:36:56,112
Chef number one --
I think he nailed it
951
00:36:56,215 --> 00:36:57,547
on the smashed potatoes.
952
00:36:57,649 --> 00:37:00,183
The second chef was definitely
heading in the right direction,
953
00:37:00,285 --> 00:37:02,619
but just came up
a little short.
954
00:37:02,721 --> 00:37:03,887
In our second round of sides,
955
00:37:03,989 --> 00:37:07,090
we had that clam and mussel
chowder from the first chef
956
00:37:07,192 --> 00:37:08,525
and the grilled asparagus
957
00:37:08,627 --> 00:37:10,760
with the mussel relish
from the second chef.
958
00:37:10,862 --> 00:37:14,030
That first chef created
an exceptional dish.
959
00:37:14,132 --> 00:37:16,333
Big chunks of seafood.
It was well-balanced.
960
00:37:16,435 --> 00:37:19,102
The first chef really knocked
that dish out of the park.
961
00:37:19,204 --> 00:37:20,804
I really liked the direction
962
00:37:20,906 --> 00:37:22,572
that the second chef
was going in,
963
00:37:22,674 --> 00:37:25,609
but those mussels just tasted
like raw white wine.
964
00:37:25,711 --> 00:37:28,511
The battle of the blueberries
when it comes to dessert.
965
00:37:28,614 --> 00:37:30,847
The first chef's
blueberry cobbler
966
00:37:30,949 --> 00:37:33,450
didn't have any
dessert qualities for me.
967
00:37:33,552 --> 00:37:36,753
Chef number two's cake
was so moist and sweet.
968
00:37:36,855 --> 00:37:39,222
That was just a real
well-put-together,
969
00:37:39,324 --> 00:37:40,523
delicious dessert.
970
00:37:40,626 --> 00:37:44,594
Both these chefs prepared
fantastic down east feasts.
971
00:37:44,696 --> 00:37:46,396
This was not an
easy decision,
972
00:37:46,498 --> 00:37:47,797
but I think we've found
our winner.
973
00:37:47,899 --> 00:37:49,366
Yes.
No doubt.
974
00:37:49,468 --> 00:37:50,767
Let's call
the chefs back in.
975
00:37:50,869 --> 00:37:52,969
♪♪
976
00:37:56,441 --> 00:38:00,076
♪♪
977
00:38:00,178 --> 00:38:02,412
husbands:
While my cook was strong,
978
00:38:02,514 --> 00:38:04,981
chef felipe is a beast
in the kitchen.
979
00:38:05,083 --> 00:38:09,386
If I'm gonna win, it's because
my feast is on point.
980
00:38:09,488 --> 00:38:11,688
Felipe: I'm really stoked.
I think my feast is amazing.
981
00:38:11,790 --> 00:38:13,523
And I think
I've got this in the bag.
982
00:38:13,625 --> 00:38:16,359
Chefs, you transported us
right to the shores
983
00:38:16,461 --> 00:38:19,129
of prince edward island
with your down east feasts.
984
00:38:19,231 --> 00:38:20,730
Well done.
985
00:38:20,832 --> 00:38:23,233
[ applause ]
986
00:38:23,335 --> 00:38:26,436
as you know, these feasts
were tasted blind.
987
00:38:26,538 --> 00:38:28,905
In the first feast,
we loved the lobster.
988
00:38:29,007 --> 00:38:32,609
However, the blueberry cobbler
lacked sweetness.
989
00:38:32,711 --> 00:38:34,311
In the second feast,
we thought the cake
990
00:38:34,413 --> 00:38:35,845
had the perfect texture.
991
00:38:35,947 --> 00:38:37,647
However,
the scalloped potato dish
992
00:38:37,749 --> 00:38:39,749
could have used more lobster.
993
00:38:39,851 --> 00:38:42,519
Chefs, both of your
down east-inspired feasts
994
00:38:42,621 --> 00:38:44,788
were absolutely fantastic,
995
00:38:44,890 --> 00:38:47,157
but there can only be
one winner.
996
00:38:47,259 --> 00:38:50,660
♪♪
997
00:38:50,762 --> 00:38:53,263
tonight's winning feast is...
998
00:38:53,365 --> 00:38:59,269
♪♪
999
00:38:59,371 --> 00:39:00,570
the first feast
1000
00:39:00,672 --> 00:39:02,939
with the smoked lobster
and the blueberry cobbler.
1001
00:39:03,041 --> 00:39:04,274
Yes!
Alright!
1002
00:39:04,376 --> 00:39:05,909
Desousa: Wow!
Yes!
1003
00:39:06,011 --> 00:39:08,111
Thank you, chef.
Oh, man!
1004
00:39:08,213 --> 00:39:09,679
Wow!
1005
00:39:09,781 --> 00:39:12,148
Felipe: I've always been second,
third, second, third.
1006
00:39:12,250 --> 00:39:14,584
I really wanted to win this one.
I needed to win this one.
1007
00:39:14,686 --> 00:39:15,952
And I won it.
1008
00:39:16,054 --> 00:39:18,321
Oh! Thank you so much.
1009
00:39:18,423 --> 00:39:21,825
I am a fire master champion.
1010
00:39:21,927 --> 00:39:24,027
Congratulations,
chef felipe.
1011
00:39:24,129 --> 00:39:26,629
You have won $10,000
1012
00:39:26,732 --> 00:39:28,932
and, more importantly,
the title of today's
1013
00:39:29,034 --> 00:39:30,066
"fire masters" champion.
1014
00:39:30,168 --> 00:39:31,134
Well done.
1015
00:39:31,236 --> 00:39:32,335
Oh chef, man.
1016
00:39:32,437 --> 00:39:33,970
Husbands: I felt I had
a really strong cook,
1017
00:39:34,072 --> 00:39:35,438
and I knew
if I was gonna get beat,
1018
00:39:35,540 --> 00:39:38,208
it was gonna be beat
by somebody really talented.
1019
00:39:38,310 --> 00:39:39,809
You earned that, man.
Thank you.
1020
00:39:39,911 --> 00:39:43,246
I really think I lost
because chef felipe won.
1021
00:39:43,348 --> 00:39:44,614
Congratulations, chef,
well deserved.
1022
00:39:44,716 --> 00:39:46,549
Oh, thank you.
An excellent cook, chef.
1023
00:39:46,651 --> 00:39:48,251
Congratulations!
Oh, my goodness!
[ laughs ]
1024
00:39:48,353 --> 00:39:49,986
now you've got some
bragging rights to take home
1025
00:39:50,088 --> 00:39:51,421
to your friends and family.
1026
00:39:51,523 --> 00:39:54,257
Oh, my god, you have no idea!
I'm so excited about that.
1027
00:39:54,359 --> 00:39:55,392
It's awesome.
1028
00:39:55,494 --> 00:40:03,433
♪♪
81793
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