All language subtitles for Chef.Swap.at.the.Beach.S01E02.Ciao.Drift.1080p.WEB.h264-REALiTYTV

[narrator] This is
Myrtle Beach, South Carolina

Sixty miles of beautiful
sunny beaches,

attractions and more
than 2,000 restaurants.

With amazing culinary option

the beach has become
a true foodie destination.

Our host, Chef Amanda Freita
loves southern hospitality,

great food and healthy
competition.

So she's here to set up
a Chef Swap challenge.

I'm Amanda Freitag and welcome
to Chef Swap at the Beach.

[narrator] Today, Amanda
will take two local chefs
out of their comfort zones

-and swap them into each
other's kitchens.
-What?

[Amanda] On each episode
our chefs will have no idea
where they're going,

or what food they'll cook.

Maybe an appetizer, an entre
or a dessert.

[narrator] They'll grab
only one ingredient
to bring with them.

And they'll have just
60 minutes to make Chef Amanda

and local culinary experts,
Dylan and Johanna,

a dish that might earn them
their very own Chef Swap k

and major bragging rights.

[Amanda]
It's time for Chef Swap.

Today on
Chef Swap at the Beach,

I'm gonna swap two
very different chefs.

Eugen and Greg.

Family is everything in life.

You know, family
is the most important
thing, of course.

Order in, scallops.

I'm from Albania originally

Growing up, we were very poo

So my parents both
wanted a better life
for me and my brother.

After the Communist
system collapsed,
they moved from Albania.

They went to Greece
and they worked really hard
day and night.

And sometimes me
and my brother would cook
something at home to eat.

My parents would have
very few ingredients.

That's how my passion
started with cooking.

To be creative and do
something new with the same
ingredients all the time.

I lived in Canada and I met
my wife when she was in Ohio

We came here, we saw ocean,
people, sun.

Just to find this perfect
heaven, we're right here
in Myrtle Beach.

This is Claudia,
my better half.

Most of the time. [laughing]

All the time.

[Eugen] She means
everything to me.

She means the world.

-A ki--
-Yeah.

-We get to kiss now?
-[both chuckle]

So, I come from Moldova.

It's from eastern Europe.

Between Ukraine and Romania

They call us, like,
a wine country.

I like to cook with wine,
I mean...

[chuckles] this flavor
stays on my palate
since I was ten.

[laughing] So I gotta use it
you know?

My mom, she was a chef.

And she trained me
the basics, you know.

But anyway, it was easy
to me to pick up.

Cooking is an art, same
as for painter, you know?

I don't have any
culinary school,
so everything I taught mysel

I picked up from restaurants

I prefer more, like,
simple dishes

than having something
strict, fine dining.

It's delicious but kinda like,
"Ah, you're boring."

I wanna have fun, you know?

Order up, tuna power bowl.

I'm very quiet, timid person

I don't talk a lot but
beginning, nobody
believed in me.

And they were wrong.
[chuckles]

[Amanda] Our chefs
are about to get
a big surprise.

-Chef Eugen.
-Oh, hi.

-Hi.
-How're you doing?

-Amanda. Wow.
-How are you?
Good to see you.

I have something for you.

-What do you got?
-It's time for a Chef Swap.

So in this envelope, it tells
you where you're going,

-the chef who you'll be
swapping with.
-Okay.

And what you're gonna make.

-So, can I open it now?
-Not yet.

Before you open it to find out
what you're cooking,

you have to pick one
ingredient that you're
gonna take with you.

-One?
-One thing only.

Okay, that's a tough one.

-Homemade chicken stock?
-Homemade chicken stock.

-Think I'll get shio koji.
-What?

It's like a liquid
rice condiment.

-Shio koji.
-Yes.

It's kinda close to soy sauce,
little bit fish sauce.

-It's a mix.
-Okay.

I hope you're not
making dessert.

-Easy to open. Oh, Drift.
-All right, open it up.

Chef Greg. All right.

Oh, Ciao.

Oh, Chef Eugen. I know him.

-You're gonna make
lunch over there.
-I can do that.

-You know how
to make lunch, right?
-No.

[both laughing]

-Sounds great.
-Yeah?

It's a good challenge,
I'll take it.

-I'm gonna steal you
from the restaurant.
-No.

Chef Swap starts now.

-Really? Let's go.
-Yes, let's go.

-Now, you're serious?
-Yes, let's go.

All right, let's do it.

[Amanda] Our chefs bring
one ingredient and have
60 minutes to swap restaurants

and create a dish that
will be a star on that menu

Judged on taste, integratio
and creativity.

Hey, chef.
How're you doing?

How you doing? How are you?

Welcome to Drift, man.
Good to see you.

-Hello.
-How are you?

-Nice. Oh.
-I'm a hugger.
Good to see you.

-Are you excited?
-Uh, yes.

-Welcome to Ciao.
-I am so excited.

I'm Carlos. I'm gonna show
you a little bit around
for your dishes.

You can use
everything we have.

All right, so here we
got all our spices.

So we got some
white truffle oil.

-Um, risotto and things.
Yes, sir.
-Oh, risotto? Okay, cool.

Our shellfish and our seafood
is right here.

You got fresh clams, mussels,
crab meat, scallop, shrimp.

We got a door here
full of fresh chicken,

some octopus ready to grill.

-We got a flat top stove for
you in case you need a grill.
-Cool.

-And the fryer, okay?
-All right.

-Good luck, chef. Let us know
if you need anything.
-All right.

Thank you.

-This is your show.
Go for it, good luck.
-Thank you so much.

All right, let's fire up
this time, guys.

[Amanda] Eugen!

You made it.

-All right.
-All right, so you got
your challenge.

-You're gonna make lunch.
-All right.

What do you think
you're gonna make?

I will make a risotto
with some halibut
and some salad on top.

-You know you only
have an hour, right?
-I got it.

[Greg] What you
cooking, Tito?

Meatballs? Very nice.

Okay, I'm gonna steal
some basil from you,
my friend.

Hey, Greg.
How're you feeling?

Good, good, good. Excited.

Yeah? You brought your
ingredient that you chose.

Shio koji.

-Can I taste it?
-Um, yeah, sure.

That's an Asian condiment,
it's made from fermented rice.

Any umami flavor is good.

-As long...
-Whoa!

-What do you think?
-Wow.

That is funky, salty.

-You're a bold man.
-Let's do it.

Okay, so you're making
a lunch entree.

Yeah, I saw they have a lot
of vegetables, so I think
I'll go with ratatouille.

Ratatouille!

Yes, so now I'll make
the easy sauce from butter
like a beurre blanc.

And I might use
shrimps or scallops.

-Shrimp or scallop
over ratatouille.
-I'm gonna do... yes.

-In one hour.
-Uh, yeah.

I'd love to have that.

-Oh. Uh...
-And guess what else?

Your time starts
right now. Go.

-No.
-Yes! Go!

[Greg] All right,
what do we got?

Tito, I'm going to the fridge.

[Amanda] Our chefs can
use anything they want
from each other's shelves.

If they can find it.

Thyme and basil. Do you
have more thyme and basil?

Let's go.

A little garlic, onions.

Oh, yes. Gotta do that first.

Oops.

I'm all thumbs today.

Gotta put the chicken stock
to warm up.

Coming through, guys. Sorry.

[Greg] All right,
so we making ratatouille.

I'm gonna dice
these vegetables,
medium small

'cause I need them
to cook fast.

And one thing that
I found is fennel.

It's another traditional
ingredient in ratatouille.

But it's gonna be...

something the judges
don't expect.

-Hey, Greg. Ten minutes have
passed, how're you feeling?
-Hey.

-It looks like you got
all your ingredients.
-Yeah.

-Basil, shio koji.
-Are you gonna use
all this butter?

Not everything.

-So this is gonna be...
-A nice healthy
lunch right there.

[Amanda] Okay, so,
ratatouille is working.

-A lot of vegetable cuts.
-Yes.

You know your timing?
Are you thinking about it
in your head?

That's the thing.
Ratatouille, the longer
you cook it the better.

Yeah, so I have
a really, um, fond

feeling about ratatouille.
Do you have the same?

Like, it's a memory,
it's a taste sensation.

It's a movie.

It's a dish from my childhood
my mom used to cook
for me every summer.

-Really?
-Yes.

These flavors just got
on my palate.

So this crazy stuff.

This crazy juice,
where's it going?

That's gonna enhance
the ratatouille

and it's gonna go inside
the beurre blanc sauce.

-I don't think your mom would
have used this, by the way.
-No.

-[Amanda laughing]
-I don't think you can find
that in Europe actually.

[Eugen] Grab a knife
for the fish.

Just gonna make sure
this is...
Oh, this is nice, okay.

I can work with this.

Two.

I like using my imagination
and my creativity.

We make everything in-house
We have a lot of fresh whol
fish, like a branzino.

I do for appetizers,
and I do use
a lot of scallops.

Keep this cold over here.

And also beets. Beet salad,
people love beets.

And also a lot of pasta dish
like carbonaras,

vodkas and stuff like that.

Leeks.

Pepper.

Wooden spoon.

All right, let's go.

[Greg] All right,
almost there.

I like doing eclectic
kind of food.

I like mixing stuff.

Looks like that pan
nice and hot.

At Drift,
we have poke bowls.

Spanish, it has
Spanish octopus.

Also English, benedict.

Starting from classic
Benedicts and going
pork belly, duck confit.

Anybody who come,
they should find something
in this menu.

There's no way you
won't find what you like.

So I think that would be
enough of zucchini.

It's good.

Oh, nice pans.

[Amanda] Drift is an extreme
busy kitchen.

[Eugen]
Gonna leave that there.

Ooh, gotta run around today.

[Amanda] Part of Eugen's
challenge is navigating
around those other cooks.

[Eugen] Fennel.

[Greg] I've got three
more vegetables to finish.

And we can start
to saute them.

It's very important to start
with very hot pan.

I don't have much time left.

I'll go back to
my risotto now.

[Greg] Fennel cooking
is nice.

Oh, time to put some rice.

You gotta keep on
stirring this thing,
that's the problem.

Chicken stock.

Adding in the fish.

Chef, what do you
got going on?

I got halibut, just went in.

I'm gonna brown some leeks
for the risotto.

And I'm gonna make
a salad and some asparagus
on the side.

I love seeing those leeks
on the griddle.

Yeah, I thought it would
give it some char.

-I love that.
-Thank you, thank you.

-Are you watching
that risotto?
-Yeah.

-All the focus here.
-[Amanda laughing]

[Greg] Still?

Always keep your eyes...

on the food.

'Cause it can burn
any time.

So I'm gonna make
a beurre blanc sauce.

Wine, wine, wine, wine,
wine, wine, wine, wine,
wine, wine.

Chardonnay, yes. Great.

-Hey!
-Whoa, whoa, whoa, whoa.
You're cooking for me.

-I'm just tasting.
-Take a taste.

I can't wait to taste
the shio koji in here.

Tastes great in there.

So you said the ratatouille
is your mom's, and where
did you grow up?

I grew up in eastern Europe,
it's a small country, Moldova.

And do you bring a lot
of that into your food?

-Yes, small stuff.
-Yes?

Our country's famous for soil.

So we grew up
on vegetables.

Yeah, so you're really
vegetable focused,
which I love.

[Greg] Home is where
your family are.

And, unfortunately, my mom
and my brother passed away.

Back home, yeah.
And I couldn't go at the time.

That's why every time I cook,
it's in memory of my mom.

You know, it's tough.
[chuckles]

That's why
I cook ratatouille.

I need more sweetness to it.

Looks like you've
got some honey.

Ratatouille right now
has too much acidity.

I wanna sweeten it up
and balance the flavor
a little bit.

I don't know why
I was thinking of making
this risotto.

Under pressure.

Do you have any butter?

Butter, butter,
butter, butter.

Oh, thank you, sir.

Can I get a dish,
dish something? Ooh-hoo.

[Amanda] Eugen is nervous.

He's gotta let that go
and find his groove
if he's gonna succeed today

[Eugen] So the risotto
is working, gotta flip
this fish. Make it look nice.

It's getting hot in here.

It's going back in the oven.

It needs, like,
six more minutes.

It's very al dente right now,
it needs time.

You need a little more
stock in here, let's go.

-Give it more love, yes.
-Come on, chef.

Thanks for helping me,
I didn't know you're helping.

[Amanda laughing]
I'm not supposed to help.

-I just wanna be
in the kitchen with you.
-Oh, yeah?

How's that fish?

[Eugen] The fish
is almost done and I need
to go make the salad.

[Greg] Scallops here.

Season them from both sides.

The fire on high.

All right, I gotta chop
this thing up.
Sorry, coming through.

Hot, hot. Hot!

I don't want the risotto
overcook.

All right. Ready, guys.

I just want things to be
perfect every time.

And my motto is, if
it's not perfect, don't tak
it out of the kitchen.

I'm a very simple person.

I love cooking and I
don't know how to do
anything else, you know.

I cannot even put a nail
in the wall if you ask me to

but I can cook you basicall
anything you can imagine.

I'm just gonna finish this
in the oven a little bit, too.

Gonna put some
of my chicken stock in this.

More butter the merrier.

Right, I need to do my salad
and we're plating.

-Chef. What do you got?
You're finishing up?
-Yes.

I just have to make a salad.

Oh, so nice of you.
Thank you.

-Thank you.
-You're sweating.

-I know, right?
-Are you under pressure?

-Absolutely.
-What's going on, man?

I wanna take my time
and make it perfect, right?

-I want it to be perfect.
-All right, exactly.

So you gotta hustle.

All right, I'm trying to!

[narrator] Learn more about
the chefs and restaurants
featured in this show

at chefswap.com.

I need my asparagus
and I need to plate,
all right.

Little al dente, but perfect.

Well, let's check on scallops.

Yeah, that's what you want.

This is ready.

So when you see when
they crack like this
in the middle.

It's a sign that
they're ready.

You don't want to
overcook them either.

What's happening?

The sauce is ready,
this is ready.

And my scallops
are almost ready.

Today I'm gonna add
some twist to the dish
if I have time.

[Amanda] That looks amazing.

All right, pressure is on.

I gotta put the fish on top.

Little bit salad on top.

Chef, you're plating.

-Little bit salad. [chuckles]
-You wanna tell me
the dish title?

Uh, seasoned halibut.
I don't know.

-Halibut with... Leek.
-With a grilled leek risotto.

-And?
-And...

-Fennel salad with carrots
and a limoncello vinaigrette.
-Done.

I'll see you at the table.

Maybe a little bit more,
maybe some more color
you think or no?

[Amanda] I can't tell you.

-You can't tell me? Come on!
That's not fair.
-[loudly] I can't tell you!

-I would tell you.
-[Amanda laughing]

[Eugen] The last task
is for fennel on top.

So fennel like this, maybe.

Looks nice. That's as fancy
as I get, guys. I don't
get too fancy.

Boom. I'm done.

All on there.
One, two, three.

I wish I had more time
to cook the food
a little longer.

Cooking is all about
balance of the flavors.

Same with presentation,
you gotta balance everything

So, it's the playing
with shapes, composition.

So I'm trying to make, like,
a personal potato right now.

Just gonna cook them
in a little bit of butter.

All right, listen.
What are you doing?

-I thought you were done.
-I'm going a little bit extra.
No, I know.

-I've got time, I've gotta
add something.
-You've got four minutes.

-How much time is left?
Four minutes.
-Four minutes?

-That's a lot of time.
-Yeah, oh.

Look at you flexing
your muscles.

We're all seated. We're ready
to go, we're ready to eat.

Beautiful.

I just want this potato to get
this garlicky flavor in there.

Dill? Yes.

I'm adding a little
green peas gonna
give some color.

'Cause I've got
a lot of yellow in.

I don't want to add parsley,
parsley's very strong herb.

And I think we're done.

-You have 30 seconds left.
-I can make
four more dishes.

[Amanda] No, you can't make
any more dishes.

[Amanda] It's time to taste
Eugen's lunch entree

with our culinary experts,
Johanna and Dylan.

Thank you.

[Amanda] We will be judging
each dish on taste,
integration and creativity.

Mmm.

The dish is...

surprising.

In a good way.

I've not had leeks in
a long time, last I had
leeks was in a soup.

To have it with the halibut
is refreshing.

-It's great.
-What was the secret
ingredient?

He brought chicken stock
as his chosen ingredient.

-That makes sense.
-Okay.

So he probably put
the risotto and the chicken
stock together.

-Of course.
-Of course he did.

I think it was a bold choice
for the risotto.

That can be
a little hairy, especially
on a tight time crunch.

The risotto is nice,
nice and creamy.

The asparagus has a nice
crunch to it.

I really love
the freshness of it.

I love that he did
the fennel and carrot
on top of the halibut.

Gave it some acid.

For me, the cook on
the halibut is, I wish
he'd seared it.

-I would like a nice crust.
-Right?

I would've liked a little bit
more crunch on the fish.

If you saw this
on the menu,

do you think it fits?

It's a little big
for a lunch portion,
dinner would definitely work.

It does fit on
this menu at Drift.

It's very relaxing.

We're a seaside eatery.

-It sets me adrift.
-I love that.

-It sends you adrift? Okay.
-Yes.

[Amanda] Now, let's taste
Chef Greg's lunch.

[Johanna] All right.

Mmm.

So, first off. Presentation,
I think it's great.

Very clean, different color
and textures for sure.

Aesthetically, really pleasing
to the eye.

So I wanna dig in for more.

The ratatouille is fantastic.

The scallops are
nice and tender.

I'm finding the scallops
are so sweet.

There's definitely a hint
of sweetness, I don't know
what he did there.

-But maybe some
honey? Yeah.
-I like it.

-Yeah, it's good.
-I love the sauce.

It's a little, it's a little
thin for me.

I would want it to sort
of coat the scallops
a little more.

Some of the scallop
is slightly salty,
just a tad salty.

But other than that,
perfection.

What ingredient did Chef Greg
incorporate into this dish?

He used shio koji.

It's like a rice vinegar but
it's funky, sour and sweet.

-Hmm. It's interesting.
-Right?

It's summer time, it's hot.

-Yes.
-And you want lunch.

Would this be suitable?

For me it fits on the menu,

but for me for a lunch,
and the hot weather that
we have here at the beach,

it's a little heavy.

I have to
pleasantly disagree.

-Ooh.
-I think that zucchini,
squash,

bell pepper, this is summer
vegetables you get
from a farmstead.

So I think this is wonderful
farm to table kind of summer
lunch for me.

How was that?

It was stressful, you know.
But I had fun.

I was very out
of my comfort zone,

but I'm glad I did it.

So you were
working so fast.

Your dish had almost
30 ingredients in it total.
[laughing]

You knew you
had one hour,

but you were
so ambitious anyway.

Yeah, I mean, I just tried.
Why not? I gave it a shot.

So I can't wait
and see what judges
think about my dish.

And critique,
tell me mistakes.

See if I have some,
'cause that's gonna make me
better as a cook.

-I love that.
-Yeah.

How'd it go?

It went pretty well overall.
A little bit tight in there.

I think you did really well
in that kitchen.

-Busy kitchen, too,
so that I... Yes.
-Middle of lunch service.

But I kind of like,
focused on my own dish.

-You were laser focused.
-All right.

-You're bold and brave.
-Yeah.

To make risotto in a...

-Yeah, I know.
-...concentrated time frame.

I had to go back and forth,
like, the whole time.

You got better taste and so.

-Yeah.
-I love the challenge.

But I wish I had a grill,
actually I wanted
to grill the halibut.

Oh, okay.

You gotta do
what you gotta do.

That's the whole idea.
We want you to be

-out of your...
-That's why it kind of
worked out, you know.

-I thought the dish
looked beautiful.
-Thank you.

-Well, I tried to impress you,
I don't know if I did.
-You did.

-All right. Thank you.
-Congrats, you did it.

[Amanda] Both chefs
brought their A game.

Let's see who will get
our Chef Swap knife.

-Hi, Chef Eugen. Chef Greg.
-Hey, how you doing?

Okay, chefs. We gave you
a challenge to make
a lunch entree.

-Yes.
-I loved watching you
in that kitchen.

And you were working
with the team at Drift.

-It was a busy lunch, too.
-Yeah.

Carlos was helping you out.

And then, I love seeing you
in the kitchen with Tito.

-Yup, he helped me
a lot actually. Yeah.
-[Amanda] He did help you.

Chef Eugen, you gave us
that beautiful halibut dish.

And I loved the leeks
in there, I think that
was one of my favorite thing

along with that
fresh salad on top.

-And the risotto.
-I definitely gave it 100%.

Chef Greg.

You brought your shio koji
to the kitchen, which is
an incredible ingredient.

And you made a ratatouille
with those beautiful scallop

His menu inspired me to start
with ratatouille,

they've got a lot
of fresh vegetables in there.

Chef Eugen, Chef Greg.

The Chef Swap knife goes to.

-Chef Greg.
-[applause]

Congratulations. Well done.

-It was close, man.
-Thank you.

How do you feel
about that?

That means a lot to me.

It's gonna push me forward
to achieve more.

And I wanna say thank you
to you, Amanda and the judges.

Your opinion matters
to me a lot.

[Amanda] Greg's attention
to detail and depth of flavo
really put him over the top

I'm Amanda Freitag,
join me next time

as we put two more
amazing Myrtle Beach chefs

to the test on
Chef Swap at the Beach.

For more on the chefs
and restaurants featured
in this episode,

visit chefswap.com