All language subtitles for Fire Masters - 3x05_track3_eng

Welcome to
the "fire masters" arena...

Where three chefs will push
their grilling talents

to the limit in three
blazing culinary challenges.

We're cooking. Cooking!

Man, it's hot in here. Whew!

-I love it.
-Two will be eliminated.

Benoit: And the last chef
standing will go head to head

against one
of our "fire masters" judges

for the chance to win $10,000.

Spicy.
Whose dish will
the judges love?

It looks really,
really pretty.

Benoit: Whose dish will they
get rid of?

Skirt steak
needs to be charred.

I hope she's as good
as she is fast.

Oh.

This is "fire masters."

♪♪

three chefs think they have
what it takes

to be a "fire masters" champion.

Let's meet them.

First up, daniel holloway
from toronto, ontario.

I'm a vegan chef, but I'm here
to cook animal protein.

I want to show everyone
that I'm able to do so.

I'm ready to get in there
and do something different.

Hi, chefs.
Welcome.

Next, claude lewis
from jersey city, new jersey.

Claude: I'm the chef and owner
of freetown road project.

I was chef de cuisine
of a restaurant

with a wood-fire grill,

and that's something that
I specialize in.

Hi, chefs.

And last, jess stone
from calgary, alberta.

Jess: To be the next fire
master,

I can do it.

When I start a new job,

I often will move up
quite quickly.

[ laughs ]

chefs,
welcome to "fire masters."

here's who you'll
need to fire up.

Chef tiffani faison is
a james beard-nominated chef

who helms
three hugely successful

boston-based restaurants.

-Welcome, chefs.
-Thank you, chef.

Benoit: Chef hugh mangum is
a legendary chef and co-founder

of the popular mighty quinn's
barbecue in new york

and has 15 restaurants
worldwide.

How's it going, chefs?

-Hi, chef.
-Hello.

Benoit: Chef eddie jackson is
a highly acclaimed chef, author,

and food network personality.

Which one of you is gonna
take this?

-I am, chef.
-Right here.
-Right here.

We'll see.

Chefs, I hope you brought
your a game

because it's time
to turn up the heat.

♪♪

in this first wildfire round,

you'll each create
a signature dish

that represents
your personal style of cooking.

You will each have your own
top-of-the-line grill station

and use of our
"fire masters" firepit,

as well as access to our fully
stocked and stacked pantry.

Your dish will be judged
on presentation, creativity,

and, of course, taste.

Chefs, are you ready?

-Absolutely.
-Yes.
-Ready.

You've got 30 minutes on
the clock.

And your time starts...

Now.
-Come, on, guys!

[ applause ]

let's go!

Jess: I think I get
my determination from my father.

Just want to prove to my family
that I'm working my butt off

to try to make something myself.

For my signature dish,
I wanted to pick a steak

that my parents would eat.

They're not the biggest foodies
in the world.

The skirt steak,
they would eat this steak

because it's a flavor bomb.

The signature dish
I'm making today

is a grilled skirt steak
with onion rings,

fried bone marrow,
and my charred salsa verde.

These are tomatillos.

Pretty much the base
of my salsa verde.

This is one of my favorite
things to make.

Jess as fast.
She's really quick.

Jess is nimble
and jess is quick.

-Yes.
-I hope she's as good

as she is fast.
Oh.

♪♪

claude: Fresh thyme.

Maduras hot curry.

I love the cuisine
of the west indies

because all of the ingredients
are ingredients

that are healthy.

Luckily, it has
good taste as well.

I'm cooking curry-glazed
grilled chicken

with a scotch bonnet slaw.

Faison: Chef claude
is west indian,

and I want to see all of that
come through.

Coriander and the cumin
and deep curry.

Give me the heat.

Bring the heat.
I am here for all of that.

Claude: I take the chicken
thighs, I put them in olive oil,

salt, pepper,
a lot of curry, thyme.

Cooking chicken thighs
on the bone in 30 minutes,

real risky because
I can't serve them raw.

Hope it it pays off.

Smoke these,

and then finish them
on the grill.

♪♪

daniel: This is
some flank steak

that I'm going to grill off

and do smoked blueberries,

I tend to cook basically
local ingredients,

and I really, really love sweet
and savory.

Chef daniel, talk to me about
the signature dish.

I'm doing a smoked
wild blueberry compote

on top of grilled flank steak,
some charred leeks and asparagus

with some blackened
brussels sprouts

that I put it directly
into the fire.

What's going to be
your biggest challenge

in this first wildfire round?
I'm a vegan chef,

so cooking a flank steak
on an open fire pit properly.

Well, I know the judges like
to see use of that fire pit,

so I'm really
looking forward

to seeing how
that flank steak turns out.

Thanks, chef.

Gonna go right
on the grill here.

Faison: Flank, you want rare,
medium rare, nothing past that.

If it cooks past rare,
medium rare,

it can get very, very chewy.

Jess: I'm very aware
of the clock,

and I have to start building
my sauce for my skirt steak,

and I go and start taking
my tomatillos,

my limes off the grill.

I have the char that I want.

♪♪

daniel: Gonna throw things
right on the grill here.

Traditionally,
west indian dishes

are spicy soups and stews

that don't have
any acidity to them.

My signature coleslaw
is cabbage, carrots.

These are scotch bonnet peppers
with a bit of cucumber vinegar.

I like to bring the heat
as well as acidity

and crunchiness to the dish.

The orange bell pepper
I put on the grill to char

will be a soft texture
in the coleslaw.

A lot of big flavors coming off
chef claude's station,

and he's doing some
sort of gastrique glaze.

Bring the heat.

There it is.

Daniel: I'm super excited
to use the labneh,

because it's going to add that
nice sour tone to the plate.

This is a little bit of sherry
that I'm putting in the labneh.

Labneh is a cross
between crème fraîche,

sour cream,
and ricotta cheese.

I add a little bit of lemon
with some garlic chives.

I haven't checked on my steaks.
I got to go to.

Whoo!

And it's hot in here.

♪♪

jess: I start my onion ring
batter with all-purpose flour,

some baking powder.

It's not too often we see
deep frying

here in
the "fire masters" arena.

It is risky to fry
in this arena

and not burn the place down
because there is no deep fryer.

But I'm confident, and I know
my oil is a perfect temp.

Listen up, chefs.
Only 10 minutes left.

Time to hustle.
Let's go.

-Let's go, chefs.
-Come on, guys.

-Come on, chefs.
-Finish up!

Faison: Let's do it!

Claude: I'm feeling
a lot of pressure.

At this point,

it's a race against me
in the clock.

I need to hit the grill
with that chicken real hard

and it starts dripping,
and I start getting loud flames

and I don't want to serve
my chicken burnt.

-Wow.
-I'm feeling a little frantic.

Claude: I hope it doesn't
cost me the round.

♪♪

claude: The chicken starts
dripping,

and I start getting loud flames.

I'm gonna burn it.

Jackson: Whoa!

So I have to take them down,

put them on a lower level,
and turn off the heat

so that the residual heat
will cook them.

You know, you got to be
very careful with chicken.

Yes! Let's go!
Way to show up!

Let's do it!

Daniel: I'm really happy
about these.

They're blackened, they're soft,
cooked perfectly,

a nice char on there.

I'm raising the flank steak

because I don't want
to overcook it.

Faison: So all of chef daniel's
veg are off of his grill,

but we still have, like,
this slow, six foot high roast.

What's the thinking
behind that?

It's gonna get overcooked
without proper sear.

That's exactly right.

♪♪

a skirt steak is actually
a steak that gets a bad rap

because it tends to be chewy.

Basically just going to keep it
nice and simple,

some oil, salt, pepper.

Let the meat speak for itself.

But it has a flavor
like no other,

and I find it gets
underutilized.

Jackson: Skirt steak is probably
one of the easiest

because it's so thin.
High heat, very quick.

That should have been
at the very, very bottom,

almost touching the coals.

We got bone marrow action.

Jess: I take
my bone marrow chunks

and I'm dredging them
in a little flour,

and then I put them
in the cast-iron oil

to be different and stand out.

Benoit: 7 minutes, chefs.

Heard, 7 minutes.

Got to let my meat rest.

Getting the cook
on a flank steak

just right
is a very small window,

but I feel like
it's cooked properly,

kind of like a medium rare.

So I take the flank steaks
and I take them back to rest.

Benoit: Chefs,
only 5 minutes remaining.

Time to get some food
on the plate.

Daniel: I think the blueberries
are done,

so I'm gonna take those
right off the smoker.

I noticed that my blueberries
are a bit dry,

so I have to hit it
with a little bit of sherry.

The smoke is there, so I'm
really excited about that.

Jackson: Chef jess just flipped
her skirt steak,

and it has absolutely
no crust on it.

No char whatsoever.

Jess: One is good to go.
I don't want to overcook it.

So I take my one piece off,
let it rest.

Alright.

Daniel: I start plating
my greens

because I'm running
out of time.

I cut into my meat.
I'm happy with

the nice, kind of like a medium
on this cook.

Time really creeps up on you.

Holy crow.

That it does.

I'm just about to toss
the chicken in the bowl.

I take the glaze,
I put some in the bowl,

and I add a little bit
of heavy cream to it

in order to tone down
the saltiness and the spiciness.

And then I'mma get it
on the plate.

Benoit: One minute left,
only 60 seconds remaining.

Let's go. Hustle, hustle.

I love it. Skirt steak,

I like a little bit more cooked,
closer to medium.

I grab my steak and I start
plating it pretty meticulously.

Nothing looks different,
all cohesive, all the same.

Judges: 10, 9, 8, 7, 6,

5, 4, 3, 2, 1.

Benoit: Time's up, chefs.

[ applause ]

-[ sighs ]
-whoo!

Is anybody sweating as much
as me?

Man, I'm soaked.

I didn't finish
with my labneh sauce.

I only get the labneh
on two plates.

♪♪

benoit: Chef jess, tell us
about your signature dish.

That's a grilled skirt steak
which charred salsa verde,

deep fried smoked bone marrow,
and onion rings.

Jackson: Chef jess,
right off the bat,

I love that golden brown that
I see right on your onion rings

and the bone marrow.
I also love the green color

that you've given us
in that kind of a smoked

salsa verde as well.

Nice and bright and vibrant.

♪♪

chef jess, onion rings --
spectacular.

Your salsa verde
has a nice tang to it.

But great steak needs
to be charred, right?

Chef, the overall taste
of the dish is great.

Your seasoning was
pretty spot-on.

We appreciate that.
Thank you.

Chef jess, I want to make sure
that you know,

that you can drop
that grate down, right?

I do, and I realize
I should have now.

-Okay.
-Thank you very much, chef jess.

Jess: I'm instantly panicking,

but I totally respect
their opinions

on that steak 100%.

♪♪

benoit: Chef claude, tell us
about the signature dish

you prepared for the chefs.

What I prepared for you

is a curry-glazed chicken thigh
with a scotch bonnet slaw.

Chef claude, I look
at your plate,

and I'm very excited
about all the flavors

that I know are packed
in here.

♪♪

jackson: Alright, claude,
I've got to tell you,

this dish makes me
very, very happy.

You had the spicy,
you had the sweet,

but now we get
to the chicken.

I'm getting that char
and smoke flavor,

but what I really want to come
through is that curry.

Whatever sauce you used,

I would have basted it
every couple of minutes.

Chef claude, the cook
on the chicken's really good.

The char is great on it.

Definitely got a little smoke
on it, which I love.

The slaw's crunch and the
vibrancy of the slaw is great.

I actually want
more scotch bonnet.

I love where this is going
and I really --

I love the flavors.
I just want more of everything.

Heard, chef.

Chef claude,
thank you very much.

Thank you.

Thank you, chef.

Claude: I really do agree
that there wasn't enough punch.

I was holding back
a little bit.

I hope it doesn't
cost me the round.

♪♪

chef daniel, tell us
about your signature dish.

Daniel: So what I mean for you
today, chefs,

is a grilled flank steak
with some smoked wild blueberry,

roasted brussels sprouts,

asparagus,
and some leeks.

Chef daniel, the presentation
of your dish,

you've got colors,
there's interplay

between the green
and the blueberries.

It looks really,
really pretty.

I do notice that one plate
is missing some sauce.

Do you mind
if I try some of your sauce?

Seeing
that I didn't get any.

Please, man.
Thank you.

-Rough.
-Just want one cohesive bite.

Absolutely, chef.
My apologies.

♪♪

mangum: I think the labneh's
a really great touch.

It's really inventive.

I do think your steak
is overcooked and, you know,

maybe you could have cut
from the thicker side.

Chef daniel,
smoking the blueberries

is a really smart move

because there's a lot
of moisture in them,

so they just soak up
that smoke.

Chef daniel, I can get
that char, you know,

from the asparagus,
which I really, really love.

And even in the steak,
you know, cut of meat,

that flank steak has a lot
of natural flavor in it as well.

I just feel like you missed
the mark

with the salt, pepper.

Right.
You know what I mean?

And it really
would have highlighted

everything on this plate.

Chef daniel,
thank you very much.

-Thank you.
-And thank you, chefs.

Let's give the judges
a couple of minutes to discuss.

We'll call you back in
when we're ready.

I might have fallen flat
on the seasoning,

but I think my presentation
and the char on the vegetables

will take me
to the next level.

♪♪

alright, judges, the wildfire
round in the books.

What are your thoughts?

Jackson: I think when you look
at chef daniel's dish,

it was the most elegant.

You had the pops
of the blueberry.

You can see those greens
coming from the bottom.

And it had a freshness to it
that I really appreciated.

There was just no seasoning
to anything.

Nothing was elevated
by the seasoning.

It was not
particularly cohesive.

For me,
chef jess was the one

that really came through
with flavor.

She had seasoning.

That beautiful salsa verde
she had was acidic and bright.

That dish with that sauce
was complete.

But I do feel like chef jess
obviously, with the steak,

you can't miss some crust.

Ultimately, flavor-wise,

I think chef claude
shows the most promise.

I couldn't stop
picking up the slaw

when we were standing there.
I was like, "put it down."

put it down."

chef claude,
his biggest mistake was just

he was cooking
for someone's palate

versus cooking his food.

Yeah.
Thing with the heat,

you know, it was like you
just -- you want more.

Judges,
it seems like it's a tight race

for the best dish
in this round.

But have you made
a decision?

We have.
We have.

I think we have.

Let's call the chefs
back in.

♪♪

chefs, in this
first wildfire round,

you were asked to create
a signature dish

that showcases
your personal style of cooking.

So, judges, whose signature dish
was the best in this round?

The chef
with the best dish is...

♪♪

chef jess.

[ applause ]

congratulations,
chef jess.

You will have an advantage
heading into the next round.

Thanks.
Thank you.

Judges, it's down
to chef claude and chef daniel.

Who will you be
sending home?

The chef who will be
going home is...

Judges, it's down to chef claude
with his curry chicken thighs

with scotch bonnet slaw,
and chef daniel

with his flank steak
and smoked blueberries.

So, judges,
who will you be sending home?

The chef who will be
going home is...

♪♪

chef daniel.

Thank you very much,
chef daniel.

It was a pleasure having you in
the "fire masters" arena today.

Thanks for having me.

Unfortunately, you've been
eliminated from the competition

and it's time to leave
the "fire masters" arena.

-Good luck.
-Good job.

Thanks.

I had a lot of fun.
I'm bummed to leave,

but I'm 100% happy
with what I did

and I'm ready to just
get back at it and cook.

♪♪

chefs, welcome
to the crossfire round.

This round
is all about choice.

There are two ingredients
in this barrel,

and you will each use
one of them in your next dish.

Chef jess, because
you won the first round,

you have the advantage here

and you get to choose
your ingredient first.

So which will you choose?

♪♪

open or shut?

[ laughs ]

this is gonna be good.

If you choose open,

you'll be working with scallops
in the half shell.

If you choose shut,
you'll be working with mussels.

So, chef jess, which do you
choose to cook with?

I choose shut.

Shut, so you will be
working with fresh mussels.

I'm surprised that chef jess
picks mussels.

There's only so much
you can do with it.

Chef claude,
that means you'll be working

with scallops
on the half shell.

Chefs, are you ready?

Ready.
Ready.

You got 30 minutes
back on the clock,

and your time starts now.

-Alright.
-Let's go, chefs.

[ applause ]

oh, I'm stoked.
I got the fire now.

A little less nervous.
I got this.

I'm really surprised
jess didn't choose the scallops.

Bacon.

That scallop
is still attached to its roe.

The white part is the scallop
and then the orange sack

next to it is the roe.

It was just out
of the ocean.

Like, to be able to work
with an ingredient

like that is next level.

And smoked roe
into a vinaigrette is amazing.

But I feel like,
with the muscles,

chef jess,
she has an opportunity

to build so many flavors
around it.

A nice smoky broth
that will wow us, right?

Jess: Thinking I want to do
a smoked beer char mussel broth

and a bunch of grilled veggies
to go inside of it.

I have to get the tomatoes
and garlic

in the smoker straight away
because I want

the smoke
to penetrate the tomato.

So when I squeeze it out,
you'll get

some of that flavor
out of the tomato.

I want to get the cabbage, that
really charred aspect to it.

Throw on some parsley
and some scallions.

And I want --
I want to get everything

as charred and smoked
as possible.

It's gonna be awesome.

For the crossfire round,
I'm making a seared scallop

with a tomato and okra concassé.

Typical west indian approach
to using scallops

would be concassé.

It is a rendered down
tomato sauce,

usually goes with fish,

but I am adding a pumpkin
and garlic

and okra to west indian-ize it
up a little bit,

I guess you could say.

Add them to the pan
for them to sauté.

I add some tomatoes,
three scotch bonnets.

And in my opinion,
this is extremely hot and spicy.

♪♪

jess: I'm grabbing all my veg
off the pit.

I get the char that I want

for that smoked stout
char mussel broth,

and then I have
to start cutting.

Chef jess,
you chose mussels

in this
crossfire round.

I'm just familiar
with mussels,

and I know how to work
with them pretty well.

It's a familiar ingredient,

which is smart play
in this round.

What are the challenges
you think that you'll face?

Seafood on a barbecue.

Seafood on a barbecue.
In a shell.

Yes, very tricky.
Thank you very much.

Thank you. I'm putting the bacon
on the pit

as I just want
another charred element.

Claude: With my curry glaze
reducing,

I add some turmeric
and some cumin

in order to round out
the west indian flavor.

Chef claude, how we doing
over here?

I'm doing great.
I'm doing great.

Are you used to getting scallops
on the half shell?

No, I'm not used
to getting on the half shell.

Usually I get them
already prepped out,

so I'll just have to make sure
to get that --

this abductor muscle off.

Really a challenge,
because if you don't get it off,

it's going to be chewy.

Glad to see you going for it.

Thank you very much,
chef claude.

Thank you.

Jess: Hey, now.

All my chopping is done.

It's time to bring
all the flavors together.

I do two pans just to make sure
that the mussels

have enough room to steam
and open up with the beer.

If these open up,
I'll be feeling great.

Benoit: 10 minutes, chefs.

Let's go!

Claude: I'm very nervous
because the time is running

and I have to keep reducing
my concassé,

but also I know
I got to cook scallops.

The appropriate way
to cook scallops

is to sear it hard on one side
and kiss it on the other.

But when I put
the scallops on,

I'm not hearing enough
of a sizzle,

so I decide to move

the scallops
over the infrared burner.

I've seeing chef claude,
though,

he keeps touching
the scallops.

They don't need longer than
two minutes in a hot pan.

Claude: And I'm watching them
like a hawk,

checking the bottoms.

But the scallops
aren't seared enough.

♪♪

jess: So go back over
to the mussels,

and I just need them to open,

and I'm watching the clock
and it's ticking

and it's ticking
and I'm waiting.

♪♪

I just need them
to open right now.

Claude: I got three minutes.

My concassé tastes good,
good consistency.

Scallops are resting.

I got to char this bread,

which is going to top off
the dish

as a crunch and texture.

I'm feeling a lot of pressure.

This is going to go down
to the last second.

Chefs, one minute remaining,
only 60 seconds left.

Let's get this food
on the plate.

Come on, open up.
Come out of your shell.

Yeah, they're opening.
That's great.

I mean, I know
there's bacon happening,

but what I didn't see,
which those mussels would love,

is some butter.

I'm going through the muscles
that are opened

and making sure
that every single one

is cooked properly,
I'm being meticulous.

I want the right
ones to be on my dish.

Judges: 10, 9, 8, 7, 6,

5, 4, 3, 2, 1.

Time's up, chefs.
-Alright, you're done.

[ applause ]

♪♪

okay. The one thing
that's going to send me home

is if the mussels
are undercooked.

Claude: I should have put
the scallops on even later

and heated up the pan
even more.

Worried.

♪♪

chef jess, tell us what you
prepared using fresh mussels.

Jess: I made
beer-braised mussels

with smoked
and grilled veg.

Jackson: Chef jess,
just right off the bat,

I love the amount of char
that I'm seeing.

Lets me know I'm going to get
a lot of smokiness.

Feel free, if you like,
to take the charred lemon

and put it around.

-You got it.
-Okay.

♪♪

so, chef jess, I took a bite of
the veggies that you charred,

and it was a delicious bite.

I also love
the mussels themselves.

They're nice and sweet.

Where I think you
kind of failed

was you're missing fat
inside of this dish,

whether that's from butter

or actually using
the rendered fat from the bacon.

Chef jess, all of your thinking
around food is really smart.

I love the char on the veg.

I think smoking the tomatoes
was really smart.

Right now everything
is like middle note, right?

No base note. I'd like
to see a lot more garlic.

You really want to take time
and develop that flavor.

Thanks. Means a lot.

Chef jess,
thank you very much.

Thank you.

Jess: They're 100% right.

I wish that I could have
developed the sauce

a little bit better by rendering
the bacon fat in the cast-iron.

But I tried my best.

♪♪

chef claude, tell us
what you prepared

using scallops
on the half shell.

Claude: I prepared
seared scallops

with a tomato
and okra concassé.

Jackson: Chef claude,
I appreciate the fact

that you're showing us a little
bit of char with the bread,

but looking at the scallop,
not getting a lot of char,

and that's kind of disappointing

because it's the star
of the whole plate.

Faison: I'm very excited about
how bright and vibrant this is.

♪♪

chef claude, round 1,

we said don't be afraid
to bring the heat.

This is in every bite.
It's euphoria.

Get a little bit
of that kind of bitter as well.

I think that's your choice
of the veggies.

But, chef claude,

an opaque scallop
is not very pleasing.

These are really,
really overcooked for me.

If you seared that scallop
on one side

for a minute and a half,
two minutes, high heat,

got a great crust on it.

We're talking a perfect dish.

Yes, chef.

Thank you, chef claude.
Let's give the judges

a couple of minutes to discuss,

and we'll call you back in
when we're ready.

Claude: The scallops were
a harder ingredient

than I thought it was,

but both of us had problems
with our dishes,

so it's still close.

Alright, judges.
The crossfire round is complete.

How did these chefs
do using fresh mussels

and scallops
on the half shell?

Jackson: Chef jess
really impressed me

how she utilized
the arena.

I mean,
she has so many elements

of char and smoke
going on in her dish.

It's just rounding out
her flavors

and, like, figuring out
how to get that wow factor.

Mangum: The broth was obviously
too loose.

I think I might lean
to chef claude.

Chef claude's --
the veg, right?

That was the best side
that we've tasted all day.

Yeah.
Except that you could see

the scallops
were improperly cooked

from a thousand miles away.

In fairness and difference
to jess, mussels were cooked

perfectly, perfectly.

I'm torn.
This is really hard.

-Have you reached an agreement?
-Yeah.

-I think we have.
-We have.

Let's call the chefs
back in.

♪♪

chefs, in this
crossfire round,

you were asked to work
with either fresh mussels

or scallops
on the half shell.

Chef jess, you made
beer-braised mussels

with charred vegetables.

And, chef claude, you made
seared scallops

with tomato and okra concassé.

The winner
of this round

will move on to the final round

to face off
against one of our judges.

Judges, tell us who will be
moving on to the final round.

The chef who will be moving on
to the final round is...

♪♪

chef jess.

Good job, chef.

[ applause ]

I literally got chills
all over my body.

Thank you.

Chef claude,
thank you very much

for an incredible cook.

We really appreciated
you cooking from the heart

and showing us who you are.

Unfortunately, you've been
eliminated from the competition,

and it's time to leave
the "fire masters" arena.

-Thank you.
-Thank you so much.

Looking back, my cast-iron
wasn't hot enough

to get that caramelization
fast enough.

Well played, chef jess.
Well played.

♪♪

chef jess, in the first
two rounds,

you showed the judges
that you sure know your way

around the "fire masters" arena,

but now it's time
for the ultimate test.

In this final round,
you'll be going head to head

against one of our
"fire masters" judges.

And the judge
will be facing off against is...

♪♪

chef tiffani faison.

Alright!

-Let's go!
-Let's do it, baby. Come on.

Jess: I know how great
chef tiffani is,

and I got to make sure
everything is 100%.

Good luck.
You, too.

Faison: I think chef jess really
is talented,

but to be able to put it
all together and make magic,

I haven't seen that
from her yet.

Chef jess, chef tiffani,

you are about to face off
in the feast of fire.

Let's go.
I'm ready.

♪♪

chefs, in this
final feast of fire,

you must create
a family style feast

inspired by today's theme...

♪♪

chinatown.

Yes!

Psyched.

[ laughs ]

benoit: Head to chinatown
and find pork belly, duck,

lap cheong,
and bok choy.

Give us your take
on a chinese feast.

The stakes have never
been higher,

so we're giving you
each a sous chef

to help you create
your chinatown-inspired feast.

Also, in this round, none of us
will be here to watch you cook,

as these feasts
will be tasted blind.

The judges and I will be leaving
the "fire masters" arena,

but when we come back,

I will be taking tiffani's seat
at the judges' table.

Chefs, are you ready?

I'm ready. Let's go.
I'm totally ready.

There's 45 minutes
on the clock,

and your time starts...

Now.

-Whoo-hoo!
-Hi.

Okay, ready?
-Okay.

Jess. Nice to meet you.

This is gonna be awesome.

Jess: At this point,
my plan is just duck.

This duck is mine.

♪♪

no!

Alright.

I can't believe
I wrestled a duck.

[ laughs ]

faison: I lost my duck,

and I'm feeling
a little piece

the fire inside of me.

No mercy for you now.

Bring it on.

For my main, I'm making smoked
chili chicken

with purple choy.

For one of my sides,
pork and chive dumplings

with a dim sum dipping sauce.

For my other side,

spicy cumin lamb noodles.

For my dessert,
watermelon lychee soup.

This feast is gonna kick butt.

I'm fine.

My repertoire is big enough
to let the duck go.

Jess: Okay, cast-iron's on
and super hot.

Let me know when you've got
that duck breast ready.

For my main,
I'm making seared duck breast

with raspberries.

For my side, I'm making
a smoked portabella mushroom

and grilled tofu.
For my other side,

duck fat-charred mustard greens
and bok choy.

For my dessert,
a five-spice-poached pear

crème anglaise.

And I'm going to whip up
a quick sauce for it.

With the sauce development...

Oh!

...Sweet, a little bit of heat,

chili paste,
some rice wine vinegar.

Throw some star anise in there.
White sugar.

I want bold chinatown flavors.

Win is what I want to do.

The level of freak out...

Up there.

Faison: I'm ready to go,
I'm ready to cook.

I get the pot going
for my chili chicken.

I just want to make this
really rich chili chicken broth.

So I have duck fat down with
some chili paste, shrimp paste,

and then I dump
some of the chicken in the pot.

And the richness
of the duck fat's

just going to continue
to layer those flavors.

I want the legs in the braise

where that becomes
really chili chicken,

like, braised,
fall-apart chicken,

but I still want
very strong smoke flavor

on the chicken breast.

So breast, I rub it
with some chili oil

and put it on the grill.

Get a really, like,
strong, smoky flavor.

That's also going to keep
that chicken breast moist.

♪♪

jess: Got some nice color
on that already.

I'm moving it over to the grill.

Coming around hot.

Ah!

Good dumplings
taste like heaven.

And I want to do some dumplings
with a great dipping sauce

and I need to get
my dumpling filling.

So the base of almost
all asian cooking

is, like, an aromatic paste,

so it's scallions, ginger,
garlic.

Then it's lamb,
and then work in the pork

and the lop cheong sausage
and the chili.

So I make my dumpling paste,

and then I just need
to fold my dumplings

and then get
to the bamboo steamer.

Jess: My plan right now,
I'm going to develop my flavors

in my sauce for the duck.

Raspberries, white wine vin.
Oh, beautiful.

Butter, raspberries,
onion.

Sexy.

Now we're cooking
with fire, buddy.

I have paired fruit
with duck before.

A little bit of tart
with the bitter of the onions,

the sweet duck fat --
I think it really works.

Let's start thinking
about our dessert, please.

The big jobs still ahead
are making sure my chicken

is cooked,
steaming my dumplings,

and finishing the dessert.

I also need to finish
this noodle dish.

Go and throw some aromatics
in that lamb.

Yep, beautiful.

All that lamb fat,
it's got cumin in it,

little bit of sugar.

A couple more chilis.

Black bean, asparagus.

I have noodles
that I'm blanching.

You're going to get some
really spicy lamb noodles.

You want to start working
that watermelon?

Yep. Okay.

Good.

♪♪

jess: We're going to check
the mushrooms, please.
Yes, chef.

There's 15 minutes left,
and the dessert,

it has to happen.

I throw some butter
and brown sugar in a cast-iron

and pears cut in half
face down.

Pears working.

I look at my duck,

I'm in a lot of trouble
with my raspberry glaze.

I realize the sugar is getting
a bit too caramelized.

I got to be on my game.
If it's not perfect,

it's not going on the plate.

♪♪

jess: I look at my duck,

I'm in a lot of trouble
with my raspberry glaze.

I realize the sugar is getting
a bit too caramelized.

And I'm not happy.

What I think we're going to do
is whip up

a little something else.

I'm just going to develop
a new raspberry sauce...

Resting duck.

...To go on top of the duck.

Get a little bit of butter
in here.

Oh, yeah.

Just going to let that
get a good melt on it.

7 minutes.

Do you want me to put the lychee
in there now

or do want me to wait?
-That's it. You can go ahead?

Faison: The puree for the
dessert is fresh watermelon,

a little bit of lychee,
coconut cream,

a tiny bit
of fresh ginger.

It's my favorite thing at
my favorite dim sum restaurant.

-Are dumplings are ready to go?
-Yep.

I think the noodles
are pretty good. Really spicy.

Jess: At this point,
I'm realizing

I probably should
have took my duck off

about five minutes prior.

It's a little more cooked
than I want,

but we'll have to hope
for flavor.

Guys, 3 minutes left.

Jess: The dessert,
it's everything I want.

The pears are soft.

The crème anglaise
held up nicely.

It's looking good.

One minute, guys.

Jess: I like the new
raspberry sauce

and I'm putting it
across the duck

because it will enhance
the flavor of the duck as well.

♪♪

-getting real.
-Gonna plate these.

♪♪

jess and faison: 10, 9, 8, 7, 6,

5, 4, 3, 2, 1.

♪♪

friend.

♪♪

alright, judges,
the feast of fire is here,

and our theme this evening
is chinatown.

This first chef prepared seared
duck breast with raspberry sauce

and star anise,

smoked portobello mushrooms
with tofu,

duck fat-charred mustard greens
and bok choy.

And then we're going
to finish it off

with five-spice-poached pear
and crème anglaise.

Jackson: I tell you what I'm
appreciating already is

that I see char
on the bok choy

and the greens has a little
smoky note to it as well.

I'm excited.

Mangum: The duck
is really flavorful.

The seasoning on the duck
is really good.

I'm actually loving

that combination
of raspberry and star anise.

I mean, berries in general pair
really, really well with duck.

There is some unevenness
with the duck.

Was it on the firepit?

Because that could be
the reason why it's so uneven.

But flavor is really,
really nice.

I am loving
these smoked mushrooms.

Mushrooms very popular
in chinese cuisine.

Bok choy
had a lot of earth,

a lot of umami
from the char.

I think that's a smart choice
to mix the bok choy

with mustard greens.

Mustard greens is also

another very sturdy green.

This is a really good plate
of food.

And I would continue
to eat more,

but we have dessert.

Could I interest
either of you

in a five-spice pear
with crème anglaise?

Absolutely. Certainly.

We're seeing caramelization,
we're seeing all the things

you associate
with high heat and fire.

I really like
the pink peppercorns

and a bit of
finishing salt on there,

so it's not so sweet
on the palate.

The only thing that I think
I'm missing from this dessert,

a little texture
somewhere in there.

I don't know how you would
try to incorporate that.

Yeah.
I mean, flavor is great.

This first chef
certainly didn't disappoint.

I can't wait to see what the
second chef has in store for us.

♪♪

our second feast is here,
and the aromas

coming off of this table
are crazy right now.

This chef has prepared smoked
chili chicken with purple choy,

spicy cumin lamb noodles,
pork and chive dumplings,

and then we're going
to top it off

with watermelon
lychee soup.

Dumplings served
in a steamer basket.

Noodles piled high on a plate.
This is the real deal.

Okay.

This is white meat chicken
still moist.

-Right.
-I mean, that's spot-on.

I got the dark meat,
and it's got

a beautiful crispy skin
on the outside.

Spicy, sweet,
with the chili,

you know, it's smoked.
Really nice.

I love noodles.

I love the cook on them.
They're still nice and meaty.

Do you think the asparagus

really goes in these noodles,
though?

I don't think so.
I think what would have been

a better option
is some sort of bean, you know?

But I love the sauce
that's been tossed in it.

It's spicy.
It has a little sweetness.

The lamb in there also
has some kick to it as well.

The flavor on those dumplings,
I feel like

I'm getting some smoke
off of those dumplings.

Probably in that sauce. There's
got to be some of the aromatics

probably got either smoked
or charred.

And even the dumplings
with the sauce

you put on
has kick as well.

But the spice is so strong,

I can't really taste
any subtle nuances

of roasted ingredients
or smoked ingredients.

This is a very spicy feast.

It is.
I mean, it needs
some relief, right?

Relief is on the way.

We got a refreshing watermelon
and lychee soup for dessert.

♪♪

that's nice.

It's definitely refreshing.

Yes, what I'm not liking
about this,

I was really hoping
the chef threw

the watermelon on the grill
to get a little bit of char

and a little bit of smoke
infused to it

before they pureed it
into a soup.

But I don't feel
that that's happened.

You're in chinatown.

Like, there's
no mistaking this, but...

You're not in
the "fire masters" arena.

Exactly.
It's gonna be tough.

Let's dissect these meals.
First up, we've got raspberry

duck breast versus chili chicken
with bok choy.

So in the first feast,

I absolutely loved
the seasoning on that duck.

Mine appeared to be cooked
a little bit further.

But again, the sauce played
really nice with it.

But you got to admit,
[chuckles] feast number 2,

that chicken was tasty.
Very tasty.

And it packed a punch.

Let's take a look
at our side dishes.

On our first feast.
Those mushrooms

were all smoke
and all flavor.

They really utilized
the "fire masters" arena.

The lamb was awesome.

It was so good.
Very tasty,

and it packed a punch.

I agree with you 100%.

Let's take a look
at our second side dishes.

I was excited when I saw feast
number 1 with that bok choy,

with those mustard greens.

You could see the char,
nice little oil on there.

Now, going to those dumplings.
Amazing, like, flavor dense.

I thought the dumplings
were cooked perfectly.

Still had a nice chew to it.
Right. Wasn't mushy.

But again, I'm not seeing
the "fire masters" arena.

Last
but certainly not least,

let's take a look at our two
desserts this evening.

That pear
with the crème anglaise

was one of the best bites
I had all day.

It was nice
and caramelized,

so it also, again, lets me know
that that chef utilized

this arena
and found some way

to bring out the natural
sweetness inside of that pear.

Then we had the watermelon
and lychee soup.

It was the perfect opportunity
to char that watermelon,

to get a really
nice caramelization

and bring the sweetness out.

And we just lost that.

Feast number 1 really utilized
the arena in almost every dish

that came in front of us,

whereas feast number 2
really nailed home

the theme of the challenge,
which was chinatown.

So who do we reward?

It's been a day
of tough decisions.

Yes, yes.

It has.
Real tough decisions.

But there can only be
one champion at the end.

But I think we've made
our decision.

Let's call the chefs
back in.

Let's do it.

♪♪

with the feast,
I'm feeling confident

and freaking out
all at the same time.

I tried my best
and I'm proud of myself.

Faison: After the rugby match
for the duck,

I don't know.
I tasted everything

and I liked everything.

I've not lost
a feast of fire yet.

Chefs, excellent job.

Both of your feasts
really gave us

the flavors of chinatown,

but we had to make a choice.

As you know, these feasts were
tasted blind.

In the first feast,
the seasoning

and the crispness of the duck
were fantastic.

In the second feast,

we loved
that smoked chicken.

Chefs, both of your
chinatown-inspired feasts

were absolutely exceptional,

but there can only
be one winner.

Tonight's winning feast is...

♪♪

the first feast with
the raspberry duck

and the roasted pears.

♪♪

[ laughs ]
honest to god, wow.

Jess: Thank you, judges.

I'm 100% shocked.

Chef tiffani's amazing.

Like, I...

I'm blown away.

Benoit: Congratulations,
chef jess.

You just won $10,000.

Awesome, thank you.
Thank you.

Jess is amazing.

Like, jess has, like,
fought it out all day.

I'm psyched that she's got
that money to take home.

The money is nice,
but more importantly,

you won the title of tonight's
fire masters champion.

Well done, chef.

Whoo-hoo!

Thanks, man.

Thank you so much.

I'm totally proud.
You fight for the duck.

You fight for the duck.
[ laughs ]

now you owe me a duck.

[ laughter ]

♪♪