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Practice English Speaking&Listening with: What Would Brian Boitano Eat?

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- PREVIOUSLY, ON TOP CHEF MASTERS...

12 OF THE MOST ACCLAIMED CHEFS IN AMERICA,

CAME TO THE COSMOPOLITAN OF LAS VEGAS,

TO PUT THEIR REPUTATIONS ON THE LINE

IN ONE CULINARY CLASH OF THE TITANS.

IN THE SPIRIT OF LAS VEGAS,

THE CHEFS WERE CHALLENGED TO CATER A WEDDING.

- THE ONE THING THAT I THINK ABOUT A WEDDING IS THE CAKE.

- OKAY, I'LL MAKE THE CAKE.

DON'T CARE THERE'S ONLY 24 HOURS, HA.

- SOME OF THE CHEFS STRUGGLED TO MARRY THEIR TALENTS

TO GIVE THIS COUPLE THE WEDDING OF THEIR DREAMS.

- WE WANT TO MAKE THIS WEDDING PERFECT.

- PATRICIA SWEPT THE CRITICS AND GUESTS OFF THEIR FEET

WITH HER MACKEREL CEVICHE.

PATRICIA, CONGRATULATIONS.

- WHILE ART BARELY AVOIDED A WEDDING DAY DISASTER--

- I NEED HELP. - OH, [bleep].

- BUT DEBBIE'S GRILLED NAPA CABBAGE SALAD

LEFT THE CRITICS WAITING AT THE ALTAR.

- JUST SORT OF TILTED THE SCALE INTO BEING VERY ODD.

- AND SHE WAS SENT HOME.

PLEASE RETURN TO THE KITCHEN AND PACK YOUR KNIVES.

NINE CHEFS REMAIN.

ONE WILL EMERGE VICTORIOUS

AND WIN THE GRAND PRIZE

OF $100,000 FOR THEIR CHARITY--

FURNISHED BY ANOLON GOURMET COOKWARE--

AND BE CROWNED THE WINNER OF TOP CHEF MASTERS.

- GOOD MORNING, CHEFS.

all: GOOD MORNING, CURTIS.

- HAVE YOU ALL RECOVERED FROM THE WEDDING?

[laughter] - THAT WAS A TOUGH ONE.

- ART, YOU READY TO DO ANOTHER CAKE?

- I THINK I'LL SETTLE FOR SOMETHING SAFER FOR A CHANGE.

I NEED TO GET BACK ON TOP. I AM NEVER GOING

TO LIVE DOWN THAT WEDDING CAKE DISASTER.

I'M READY TO GET ON THAT GRILL AND START COOKING.

- MAN, I WISH I COULD SEE BETTER.

- THERE'S A GIANT ICE BAR WITH ALL THIS FOOD,

AND WE'RE ALL CRANING OUR NECKS TRYING TO LOOK AT IT.

- HERE'S A SELECTION OF SOME OF THE FINEST

AND MOST DELICATE PROTEINS AVAILABLE.

- WOW. SO MANY MY FAVORITE SEAFOOD IS THERE--

TUNA, SHRIMP, OYSTER.

AND I SEE SEA URCHIN.

- YOUR CHALLENGE IS SIMPLE--

MAKE A MASTERFUL DISH USING AT LEAST ONE

OF THE PROTEINS ON DISPLAY. - YES.

- ARE YOU READY FOR MY CATCH OF THE DAY?

- THERE HE GOES. [laughter]

- TODAY'S QUICKFIRE WILL SHOWCASE YOUR CREATIVITY

WITHOUT ONE OF THE MOST IMPORTANT TOOLS IN THE KITCHEN--

HEAT.

- WOW.

- THIS ISN'T A QUICKFIRE-- IT'S A QUICK NO-FIRE.

- WHY DO I HAVE A FEELING THAT TAKASHI HAS AN ADVANTAGE

ON THIS CHALLENGE?

[laughter]

- CHEF TAKASHI IS THIS CULINARY NINJA.

RAW FISH-- I MEAN, COME ON.

- WHAT? WHY YOU LOOK AT ME?

- OUR GUEST DINER IS KING OF THE ICE.

AN OLYMPIC GOLD MEDALIST-- BRIAN BOITANO.

- WOW. THAT'S BIG.

- MY DAUGHTER USED TO SKATE, SO I KNOW BRIAN BOITANO

LONG TIME AGO.

SHE'S GOING TO BE BIG, BIG JEALOUS.

- THE CHEF WHO CREATES THE BEST DISH

WILL WIN $5,000 FOR THEIR CHARITY OF CHOICE,

AND IMMUNITY IN THE NEXT ELIMINATION CHALLENGE.

THERE'S ONLY 20 MINUTES ON THE CLOCK.

YOUR TIME STARTS NOW.

[indistinct chatter]

- OOP. YOU'RE ALIVE.

- THIS CHALLENGE IS PERFECT, NOT TO WORK WITH HEAT.

THE DISH I'M SERVING IS HAMACHI WITH EUCALYPTUS OIL.

IT'S ALL REALLY ABOUT HONORING THE QUALITY OF THAT FISH

A CHARITY THAT I HAVE A LOT INVESTED IN.

WE ARE TAKING EXCESS FRESH FOODS

IN SUPERMARKETS, IN RESTAURANTS,

AND GETTING IT TO PEOPLE WHO NEED IT.

AND SINCE I HAVEN'T WON ANY MONEY FOR CITY HARVEST YET,

I'M READY TO DO WELL.

- I GOT THIS ONE. - FOUR MINUTES GOES BY FAST.

- I HAVE TWO RESTAURANTS IN MAINE.

I'M THINKING, "WELL, I CAN USE MAINE LOBSTER

BETTER THAN ANYONE, PROBABLY."

WHAT I'M MAKING

IS HEIRLOOM TOMATO AND LOBSTER SALAD,

WITH LEMON JUICE AND OLIVE OIL,

AND SALT AND PEPPER-- REAL SIMPLE.

- I'M REALLY WANTING TO WIN THIS QUICKFIRE,

'CAUSE I WANT TO REGAIN PERSONAL CONFIDENCE

AS WELL AS SHOW TO MY CHEF FRIENDS THAT I CAN COOK.

- HOW ARE YOU DOING, MY BABY? - I'M DOING FABULOUS.

- [laughs]

LAST CHALLENGE I WAS WORRIED FOR ART,

BECAUSE I DON'T WANT HIM TO GO HOME.

EVEN THOUGH WE'RE COMPETING AGAINST EACH OTHER,

WE'RE JUST GOOD FRIENDS. - GO, MISS SEXY,

GO, MISS SEXY, GO, MISS SEXY.

- I PICKED THE MACKEREL--THINK IT'S GOT A LOT OF POTENTIAL.

WE CAN'T USE FIRE, SO I HAVE SOME CHARCOAL

IN MY BASKET, AND I'M GOING TO BRUSH IT

ON THE PLATE TO GIVE IT THE ELEMENT OF IT BEING COOKED.

- CHRIS, YOU WANT ME TO TAKE YOUR FISH OUT OF THE OVEN?

- OUI, CHEF.

- TEN MINUTES.

GEODUCK, BABY, GEODUCK.

MY HEAD IS SPINNING.

I'M SEEING MY DISH-- SEAWEED AND CUCUMBER SALAD,

GEODUCK JULIENNE,

AND THEN I'M GOING TO TOP THAT WITH CAVIAR.

I'M FEELING I GOT A HUGE CHANCE

TO WIN THIS THING.

- CHEFS, YOU HAVE JUST FIVE MINUTES REMAINING.

[motor whirs]

- I'M THINKING NOW WHAT I'M GOING TO DO.

I WISH I HAVE A LITTLE BIT MORE TIME.

QUICKFIRE IS NOT MY SPECIALTY.

I'M ALWAYS KIND OF LAST ONE TO, LIKE, HOARDING SOMETHING.

I'M GOING TO ROAST IT AND GRILL IT

AND BRAISE IT-- JUST KIDDING.

I'M MAKING SASHIMI OF SHIMAAJI

AND THE SEA URCHINS.

- ONE MINUTE.

- TIME IS UP. UTENSILS DOWN.

PLEASE TAKE YOUR SEATS IN THE WINE ROOM.

- GOOD JOB. - THANKS, EVERYBODY.

- THAT WAS FUN.

I WISH THEY COULD ALL BE LIKE THAT.

- HEY, BRIAN. - HEY, CURTIS.

- HOW'S IT GOING? - IT'S GREAT.

- FIGURE SKATER EXTRAORDINAIRE. - TA-DA.

- PLEASURE TO HAVE YOU HERE. - THANK YOU. GREAT TO BE HERE.

- SO WHAT'S IT LIKE BEING A GOLD MEDALIST

AND WINNING AT THE OLYMPICS?

- EVERYTHING THAT YOU DREAMED AS A CHILD

COMES TO FRUITION ON THAT ONE NIGHT.

SOMETHING THAT ONLY HAPPENS ONCE IN A LIFETIME.

- DO YOU LIKE SEAFOOD? - I LOVE SEAFOOD.

- LET'S HAVE A TASTE. SO THIS FIRST DISH--

IT'S SASHIMI OF AJI

WITH SEA URCHIN, HEIRLOOM TOMATOES,

DAIKON APPLE AND RED ONION.

- I DO LOVE THE RED ONION AND THE CRUNCHINESS

OF THE DAIKON. - YEAH.

- PLATING-WISE, IT'S THE SAUCE THAT MAKES IT LOOK

A LITTLE BIT MESSY. BUT THIS IS GREAT.

- SO NEXT UP, WE HAVE A MACKEREL FRA DIAVALO.

- SO THAT'S THE DEVIL WHO MADE THIS, RIGHT?

- THE DEVIL HAS MADE THE MACKEREL.

- IN SO MANY WAYS. - EXACTLY.

- THERE ARE A LOT OF DIFFERENT FLAVORS HAPPENING IN HERE.

- FOR SUCH A TINY LITTLE DISH, IT'S REALLY COMPLEX.

- THE HEAT'S ACTUALLY STILL COMING WITH MY BITE.

IT'S A NICE LITTLE STARTER FOR A MEAL.

- I'M REALLY IMPRESSED BY BRIAN BOITANO.

HE SPEAKS ABOUT FOOD IN A VERY THOUGHTFUL WAY.

HE KNOWS WHAT HE'S TALKING ABOUT.

- HOW DID YOU GET SO INTERESTED IN FOOD?

I MEAN, FROM FIGURE SKATING TO THE KITCHEN

IS A BIG TRANSITION. - BECAUSE I COULD NEVER EAT

WHEN I WAS SKATING IN THE OLYMPICS.

AND I GOT TO KEEP SKATING SO THAT I CAN KEEP THE WEIGHT OFF

OF THE FOOD THAT I EAT.

- NEXT WE HAVE A YELLOW TOMATO AND AVOCADO SOUP

WITH A CHOPPED CLAM AND PRAWN SALAD.

- THOSE THINGS WERE ALIVE. THE THING--

ONE JUMPED OFF THE TABLE. [laughter]

- REALLY NICE CRUNCH. IT'S REALLY, REALLY TASTY.

- I THINK THE PRESENTATION LETS IT DOWN A LITTLE BIT.

- PLEASE, CURTIS, SHUT UP.

- NEXT UP IS HAMACHI, WITH LEMON EUCALYPTUS OIL.

- I LOVE THE PLATING. I'M TRYING TO GET

A LITTLE BIT MORE OF THE EUCALYPTUS OIL.

TASTING IT A LITTLE BIT. BUT WHEN YOU SAID THAT,

I THOUGHT I WAS GOING TO TASTE IT A LITTLE BIT MORE.

- IT'S ONLY A LITTLE POISONED.

- DOES IT LACK A LITTLE BIT OF ACIDITY?

- I THINK SO.

- NEXT UP--

OYSTERS WITH WATERMELON AND LEMON RELISH.

- AH, IT'S LIKE A PERFECT COMBINATION OF ACID,

SWEET, CRUNCHY. IT LOOKS JUST BEAUTIFUL.

- ONE OF OUR CHEFS NEEDS TO OPEN AN OYSTER BAR.

NEXT UP, WE HAVE A SALAD

OF MAINE LOBSTER WITH HEIRLOOM TOMATOES,

BASIL, LIME, EXTRA-VIRGIN OLIVE OIL.

- THE TOMATOES, IT MAKES JUST A BEAUTIFUL BED

FOR THE LOBSTER TO LAY ON. - DOESN'T IT?

- I THINK I'M GOING TO SERVE THIS AT MY NEXT DINNER PARTY.

all: WHOA!

- NEXT UP--

GEODUCK WITH SEA URCHIN DRESSING.

- MMM. THE CUCUMBER AND THE SEAWEED

ALMOST HAVE THE SAME TEXTURE. IT'S INTERESTING.

- IT'S LIKE THERE'S A PARTY IN YOUR MOUTH.

- YEAH. - "A PARTY IN YOUR MOUTH."

- LOOKS LIKE I'VE GOT SOME PEPPERS

WITH CAVIAR. - UH-HUH.

- WHICH SEEMS LIKE AN ODD COMBINATION.

- THE MINUTE THERE IS A SUGGESTION

THAT IT'S NOT A MARRIAGE THAT SHOULD WORK,

YOU KNOW YOU'RE IN TROUBLE.

MY GEODUCK.

- TRULY, JUST GREAT DISHES.

- WELL, SOUNDS LIKE YOU'VE DECIDED

ON WHAT YOUR FAVORITES ARE

AND WHAT YOUR LEAST FAVORITES ARE.

- IT'S A TOUGH CALL.

- OKAY, LET'S BREAK THE NEWS.

- ALL RIGHT.

- CHEFS, PLEASE MEET OLYMPIC GOLD MEDALIST BRIAN BOITANO.

- NICE TO MEET YOU.

- HI, CHEFS. PLEASURE TO BE HERE.

- OKAY, BRIAN. LET'S START WITH SOME

OF YOUR LEAST FAVORITE DISHES.

- THE HAMACHI WITH LEMON AND EUCALYPTUS OIL.

- KERRY.

- I FELT LIKE IT NEEDED A LITTLE MORE BRIGHTNESS

THROUGH A CITRUS OR AN ACID.

- AND THERE WAS ONE MORE DISH YOU DIDN'T CARE FOR.

- AND THAT WAS THE GEODUCK WITH SEAWEED AND CUCUMBER.

- THIERRY. - THE BRININESS LEFT ME

WITH A SALTY SEA TASTE IN MY MOUTH AFTERWARDS.

- RIGHT.

- OKAY, NOW FOR THE GOOD PART.

WHAT WERE SOME OF YOUR FAVORITE DISHES?

- THE BRONZE MEDAL, RIGHT? - OH, THE BRONZE MEDAL FIRST.

- WOW. - I LIKE THIS SYSTEM.

- IT'S THE MAINE LOBSTER WITH THE HEIRLOOM TOMATO SALAD.

- MARK.

- IT HAD ALL THE MEDITERRANEAN INGREDIENTS

THAT ARE ATTRACTIVE TO ME.

AND I JUST THOUGHT IT WAS A BEAUTIFUL PLATE.

- THANK YOU.

- OKAY, SO THE SILVER MEDAL GOES TO--

- SILVER MEDAL-- THE MACKEREL FRA DIAVALO.

- CHRIS. - THIS ONE I LOVED

BECAUSE IT WAS A SINGLE BITE.

ALL THE COMBINATION OF FLAVORS WAS EXCELLENT.

- THANK YOU.

- ULTIMATELY, BRIAN DID HAVE ONE FAVORITE DISH.

AND THE GOLD MEDAL GOES TO...

- THE SASHIMI AJI WITH DAIKON AND APPLE.

- WOW. [cheering]

- TAKASHI, WELL DONE.

- SEE?

- THE FLAVORS WERE SO PROFOUND ON THAT.

AND YOU INTRODUCED ME

TO A FISH THAT I HAVE NEVER TRIED BEFORE.

SO I REALLY APPRECIATE TRYING A NEW FISH

AND ENJOYING IT AS MUCH AS I DID.

- THANK YOU SO MUCH.

- TAKASHI, OF COURSE. WE SHOULD HAVE

JUST GIVE IT TO HIM AND NOT WASTE 20 MINUTES.

- TAKASHI, CONGRATULATIONS. THAT'S $5,000 FOR YOUR CHARITY--

THE AMERICAN RED CROSS DISASTER RELIEF--

FURNISHED BY LEXUS, AND IMMUNITY FOR THE NEXT

ELIMINATION CHALLENGE. WELL DONE.

- OKAY, CAN I GO TAKE A NAP NOW?

[laughter]

- I WIN $5,000

FOR RED CROSS DISASTER RELIEF FOR JAPAN.

PEOPLE SUFFERING THERE STILL, SO HOPEFULLY THIS MONEY

MAKES SOME PEOPLE'S LIFE DIFFERENT.

- BRIAN, THANK YOU SO MUCH. - THANK YOU, CURTIS.

- LOVELY TO MEET YOU. - THANK YOU FOR HAVING ME.

CONGRATULATIONS, CHEFS.

- YOU WANT FLAVOR, BABY? HERE IT IS.

THE GUAVA STARTS BURNING.

- YEAH! - WHOO!

- YEAH! - IT'S NOT GOING TO END WELL.

- YEAH! - WHOO!

- CHEFS, FOR YOUR NEXT ELIMINATION CHALLENGE,

WE'RE GOING TO PUT YOU IN THE SPOTLIGHT,

TO SHOW OFF YOUR INCREDIBLE SKILLS.

TOMORROW, YOU'LL BE BRINGING THE KITCHEN TO THE DINERS,

SHOWING OFF YOUR TALENTS AT THE ULTIMATE CHEF'S TABLE.

- OH, NO. THAT'S SOMETHING WEIRD

THAT WE HAVE TO WORK WITH.

SOMETHING BAD'S GOING TO HAPPEN.

- THE TEPPANYAKI. all: OH!

- MADE FAMOUS IN THE UNITED STATES

BY RESTAURANTS LIKE BENIHANA.

- MY GOSH!

ASIAN DAY, TODAY? I'VE NEVER DONE TEPPANYAKI.

I THINK TEPPAN LOOKS EASY, BUT IT'S NOT EASY AT ALL.

HOW TO USE THE GRIDDLE

IS TOUGH THING TO DO WITHOUT TRAINING.

- YOU'LL BE WORKING IN TEAMS TO CREATE A THREE-COURSE MEAL

FOR SOME FORMER TOP CHEF MASTERS--

MARY SUE MILLIKEN, SUSAN FENIGER,

JONATHAN WAXMAN AND RICK MOONEN.

- HOLY CRAP, YOU KNOW. YOU'RE A LITTLE AWESTRUCK.

THEY'VE ALL BEEN IN OUR SHOES.

IT STILL DOESN'T MAKE IT ANY EASIER.

- SO TO FIND OUT WHO YOUR TEAMMATES ARE,

TIME TO DRAW SOME KNIVES.

EVERYBODY CAN GRAB ONE KNIFE.

DON'T CUT YOURSELVES.

LINE UP IN YOUR NEW TEAMS.

- I WISH CLARK AND I HAD PARTNERED UP ON THIS,

BECAUSE HE TENDS TO PLAY WITH THE ASIAN INGREDIENTS

A LITTLE BIT MORE THAN I DO.

- UH-OH, HERE WE GO.

IF I WIN,

I'LL BE IN THE DOGHOUSE BIG TIME.

- I'M MATCHED UP WITH CHRIS AND THIERRY.

ALL THREE OF US ARE PRETTY EMOTIONAL.

CHRIS AND I HAVE HAD SOME PRETTY THUNDEROUS MOMENTS.

- HAUL THIS [bleep] OVER THERE. THAT'S RIGHT, LITTLE PREP.

- HOW ABOUT BE POLITE AND COMMUNICATE--DON'T GIVE ME CRAP.

- BUT YOU KNOW WHAT? I'M GOING TO TAKE THE HIGH ROAD.

IT'S ALL ABOUT KISSING BABIES.

AND I'VE KISSED SOME UGLY ONES TOO.

- CHEFS, HAS ANYONE COOKED ON A TEPPANYAKI GRILL BEFORE?

both: NOPE.

- TAKASHI? - WHY ME?

[laughter]

- CHEFS, TONIGHT YOU'LL HEAD TO SHIBUYA

AT THE MGM GRAND HOTEL & CASINO.

AND THERE YOU'LL HAVE ONE HOUR

TO PREP BEFORE THE SHOW BEGINS.

EACH TEAM WILL HAVE 30 MINUTES

TO COMPLETE THEIR THREE-COURSE MENU

AND SERVE TO THE DINERS, TABLESIDE.

ONE CHEF FROM THE WINNING TEAM

WILL TAKE HOME $10,000 FOR THEIR CHARITY.

AND ONE CHEF FROM THE LOSING TEAM

WILL GO HOME.

GOOD LUCK, CHEFS. all: THANK YOU.

- I'M GLAD YOU'RE ON OUR TEAM, TAKASHI.

[indistinct chatter]

- GO, GO. - GO!

- GO, TAKASHI. [clattering]

- WE ONLY HAVE 30 MINUTES IN WHOLE FOODS.

AND LET ME TELL YOU, YOU GOTTA RUN.

BECAUSE BY THE TIME THAT YOU'RE JUST FINDING

YOUR INGREDIENTS, THE TIME IS UP.

- CAN I BE NEXT, THEN? - LET ME, UH--OHH.

- COME ON, LORENA. - THAT'LL BE FINE.

- DO YOU HAVE PICKED GINGER? LIKE A SUSHI GINGER?

- GIVE ME 12. TAKE TWO MORE OFF.

- 12? - YEAH.

- CLARK AND I MET IN SAN FRANCISCO IN 1985

WHEN WE WERE WORKING AT STARS RESTAURANT.

- AND WE'VE BEEN TOGETHER EVER SINCE.

PRETTY MUCH INSEPARABLE.

BUT HAVING MARK COMPETING AGAINST ME

IS A DIFFERENT KETTLE OF FISH IF YOU WILL.

OKAY, THANK YOU.

- CAN YOU JUST PACK IT NOW-- - HE'S GOING FOR IT.

- AND I'LL COME BACK. THANK YOU.

- 12 OF THESE SCALLOPS-- THE SMALLER ONES.

- 18 MINUTES. - I GOT MY PEAR.

I GOT MY SUGAR, I GOT MY FLOUR, I GOT MY MILK, I GOT MY EGGS.

- CAN I GET 18 PIECES? NICE ONES, NOT ROTTEN ONES.

AS A LITTLE KID,

MY GRANDMOTHER WOULD MAKE CLAM CHOWDER.

SO I AM MAKING GRANDMA EASTON'S CLAM CHOWDER.

I HAVE TO TAKE SOMETHING

THAT WOULD NORMALLY NEVER BE DONE ON A GRILL.

IT COULD BACKFIRE ON US BIG TIME.

BUT A LOT OF GREAT THINGS HAVE HAPPENED IN THE WORLD

WHEN PEOPLE THINK OUTSIDE OF THE BOX.

I'LL BE BACK, OKAY? - ALL RIGHT.

- WE HAVE FIVE MINUTES! - I FIND IT, I FIND IT.

- I'LL GET ONE THING OF BUTTER. AND I'M GOING

TO GO GET THE BREAD. - HOW MUCH BUTTER

DO YOU NEED? - STAND STILL.

KEEP ME ON TIME CHECK!

- [sighs]

- HOW LONG FOR A MASSAGE?

- OH, DID YOU WANT A MASSAGE?

- $2.99-- UNSALTED BUTTER.

- OHH. OH, YEAH.

[indistinct]

- THIERRY.

WHERE'D YOU GO, THIERRY?

WHAT THE [bleep], MAN?

IT'S LIKE I TURN AROUND, AND I'M IN LINE, YOU KNOW,

MAKING SURE EVERYTHING'S GOING THROUGH THE LINE,

AND I LOOK OVER, AND THIERRY'S GETTING A MASSAGE.

- THIS GUY'S GOOD.

- I'M GOING TO KILL YOU. WHAT ARE YOU DOING,

YOU DING-DONG? - [sighs]

[indistinct chatter]

- WHOA! DON'T BACK INTO THE LEXUS!

- [whistles]

- WE COOKING AT "SABUZIA." "SABUYA"?

SHIBUYA.

TRY TO SAYING A JAPANESE NAME WITH A LATIN ACCENT.

ARE YOU KIDDING ME?

I DON'T KNOW WHAT THE TEMPERATURE

OF THE TEPPANYAKI TABLE IS GOING TO BE.

AND WE ONLY HAVE 30 MINUTES FOR THREE PEOPLE,

SO IT'S ABOUT 10 MINUTES EACH.

I'M SCARED OUT OF MY MIND.

- WE GOT A STRONG TEAM.

- IT'S BEEN A REAL JOY FOR ME TO WATCH YOU GUYS ALL COMPETE

ON TOP CHEF MASTERS.

WHAT WAS IT LIKE BEING A COMPETITOR?

- IT WAS CRAZY.

- THE WORST THING FOR ME WAS WHEN I GOT BLINDFOLDED.

NO ONE REALIZED I'M CLAUSTROPHOBIC.

I SAID, "JUST HURRY UP!"

- ONCE I MADE IT AND DIDN'T LOSE IN THE FIRST ROUND,

THEN I HONESTLY FELT REALLY RELAXED.

IT WAS JUST LIKE, "JUST DON'T LET ME LOSE IN ROUND ONE."

- I THINK IT'S AN EXCITING CHALLENGE.

I'M GLAD IT DIDN'T HAPPEN

DURING THE SEASON I WAS ON-- NO LIE.

BUT JUST SHOW ME SOMETHING BRAND-NEW

AND SEE WHAT YOU GOT IN

IS SOME OF THE MOST FUN CHALLENGES YOU CAN TAKE.

- FIRST TIME TO PRESENT A PLATE TO THE JUDGES,

AND TEN MINUTES TO LEARN-- SHOULD BE INTERESTING.

- THE GREEN TEAM DECIDED TO DO A THEME

OF ASIAN-INSPIRED FLAVORS, BUT STILL KEEPING THE INTEGRITY

OF WHO WE ARE AS CHEFS.

LET'S GO, GUYS! GIVE 'EM A SHOW!

- GIVE 'EM A SHOW. - GOOD. VAMOS.

- HEY. NOT THE LEAST BIT INTIMIDATING AT ALL.

- OH, MY GOD. THIS IS AMAZING.

- CHEFS, PLEASE LET ME INTRODUCE YOU

TO YOUR CRITICS FOR TODAY'S CHALLENGE.

JAMES OSELAND--EDITOR-IN-CHIEF OF SAVEUR MAGAZINE.

RUTH REICHL--FORMER EDITOR-IN-CHIEF

OF GOURMET MAGAZINE, AND NEW YORK TIMES FOOD CRITIC.

AND FRANCIS LAM--FOOD WRITER AND EDITOR WHO'S CONTRIBUTED

TO GOURMET MAGAZINE, FINANCIAL TIMES,

AND SALON.COM. - HI.

- UH-OH, THIS IS A SUPER-STRONG CRITIC.

FRANCIS LAM HAS GOT A HUGE REPUTATION ACROSS THE COUNTRY.

PRETTY INTIMIDATING BUNCH.

- SO, GUYS, REMEMBER YOU'VE GOT 30 MINUTES,

AND YOUR TIME STARTS NOW.

both: LET'S DO IT.

- WE HAVE 30 MINUTES FOR THREE OF US TO COOK,

SO WE EACH HAVE TEN MINUTES. AND IT'S EXTREMELY IMPORTANT

THAT I DON'T GO OVER. I'VE GOT THESE

TINY LITTLE SCALLOPS AND BOK CHOY,

PICKLED HONSHIMEJI MUSHROOMS.

AND THEN YOU HAVE A SOY-GINGER DIPPING SAUCE.

- MARK, HAVE YOU EVER COOKED BOK CHOY ON A FLATTOP BEFORE?

- NO, I HAVE NOT. SO I THOUGHT

THAT WAS A LITTLE BALLSY. IT'S A LITTLE RISKY

WHAT I'M MAKING, BECAUSE IT'S SO SIMPLE.

WHEN SOMETHING IS SO SIMPLE, EVERYTHING HAS TO BE PERFECT.

- TIME CHECK? - YOU HAVE 7 1/2 MINUTES.

- I'M WATCHING HIM LIKE A HAWK.

BECAUSE IF MARK AND KERRY GO OVERTIME, I'M DISQUALIFIED.

I WON'T BE ABLE TO SERVE MY DISH.

- THESE BOTH JUST BUTTER OVER HERE?

- UH, ONE IS GARLIC BUTTER, AND ONE IS JUST REGULAR BUTTER.

- WE'RE ABOUT TO SEE WHAT HAPPENS WITH THOSE, HUH?

- I CHOSE NOT TO USE THEM. - OH.

- WHAT'S YOUR CONCEPT?

- I WOULD RECOMMEND YOU DIP THE SCALLOP

INTO THE DIPPING SAUCE.

- 20 MINUTES REMAINING.

- SO WHAT I'VE CHOSEN TO DO

IS A PARTLY KOREAN TAKE ON TEPPANYAKI.

SHRIMP WITH EGGPLANTS, HERB SALAD AND GOCHUJANG,

WHICH IS A BEAN PASTE-- AND CHILI SAUCE,

BECAUSE IT WOULD BE HARDLY KOREAN WITHOUT IT.

both: WHAT IS THAT? - THAT'S THE DRAMA.

THAT'S WHAT THAT IS.

- YEAH! YES!

[applause] - YES!

- GARLIC BUTTER.

THERE'S BOTH TARRAGON AND CORIANDER IN THE SALAD.

- LORENA GARCIA'S ON THE TABLE, GUYS.

I FEEL VERY COMFORTABLE. I THINK I'M HAVING

A LOVE AFFAIR WITH EVERYBODY IN FRONT OF ME.

I MEAN, JONATHAN WAXMAN--

I GO TO NEW YORK, AND THE FIRST THING THAT I DO

IS GO TO BARBUTO--PERIOD.

I'M MAKING FRIED RICE.

I INFUSED THE CHICKEN WITH A LITTLE BIT OF KAFIR

AND ORANGE ZEST. LITTLE BIT OF CILANTRO.

LORENA GARCIA HAS TO USE CILANTRO.

YOU KNOW HOW THAT IS.

I MADE A SAUCE WITH A LITTLE BIT OF SOY, ORANGE JUICE,

GUAVA-- THERE YOU GO.

YOU WANT FLAVOR, BABY? HERE IT IS.

- I WAS SKEPTICAL WHEN I SAW ALL THE INGREDIENTS.

IT LOOKS GORGEOUS NOW, THOUGH. - YEAH, FANTASTIC.

- IT'S BEAUTIFUL.

- I KNOW THAT I HAVE A KILLER SAUCE.

BUT THEN I REALIZED

THAT THE GUAVA--IT START CARAMELIZING AND BURNING.

I'M AFRAID THAT THIS IS GOING TO AFFECT THE FLAVOR OF MY DISH.

- CHEFS, I'VE NOTICED THAT NOBODY'S TASTING THEIR FOOD.

IS IT BECAUSE YOU'RE IN FRONT OF PEOPLE?

- YES, ABSOLUTELY. WE DON'T WANT TO BE RUDE.

SO I MADE SURE TO TASTE EVERYTHING BEFORE.

[laughs] IT WAS A CHOICE.

I THINK THAT TASTING FOOD IN FRONT OF YOUR CUSTOMERS--

THAT IS NOT SOMETHING THAT WILL LOOK GOOD.

BIG MISTAKE.

- I WOULDN'T BE OFFENDED IF THE CHEF TASTED THE FOOD.

- I THINK BECAUSE YOU'RE A PROFESSIONAL.

- THAT'S LIKE COOKING WITH ONE HAND TIED BEHIND YOUR BACK.

IF YOU'RE NOT TASTING EACH STEP OF THE WAY.

- I'M HAPPY.

- PAY ATTENTION. - DO YOU KNOW HOW BOSSY YOU ARE?

- I'M GOING TO CATCH THEM ALL ON FIRE.

[cheering]

- DID YOU NOT PUT MY MANDOLINE BACK?

SON OF A BITCH. - I'M SORRY.

- DID YOU NOT PUT MY MANDOLINE BACK?

- GREAT JOB, MAN. - GREAT JOB.

- GREAT JOB. - [whistles]

- WE FINISHED OUR COOKING.

THIS IS VERY MUCH LIKE A CRASH COURSE IN TEPPANYAKI.

SO IT'S GOING TO BE UP TO THE CRITICS.

- WHAT DID YOU THINK OF KERRY'S DISH, JAMES?

- KERRY BROUGHT ON THAT FULL-ON TEPPANYAKI.

CRAZY SHOWBIZ--THROWING THE STUFF UP IN THE AIR.

THAT WAS REALLY SATISFYING. - THE TWO SHRIMPS THAT I HAD

WERE, SADLY, OVERCOOKED.

- WHAT DID YOU THINK OF MARK'S SCALLOP?

- I WANTED HIM SO BADLY TO PUSH THAT BOK CHOY

INTO THE CENTER,

PUT SOME LIQUID ON IT, SO STEAM COMES UP--

COVER IT, SEASON IT.

- I THINK THE WAY HE TACKLED IT

WAS NOT VERY CHALLENGING OF HIMSELF.

- LORENA HAD THE BRAVADO. SHE REALLY WAS IN CONTROL.

STIR-FRIED RICE, TO ME, IS SACRED.

BUT I STARTED SEEING THE THINGS GOING WAY TOO QUICKLY.

I REALIZE THAT IT'S NOT GOING TO END WELL.

- HAD SHE BEEN ABLE TO TAKE A LITTLE BIT MORE TIME,

IT WOULD HAVE BEEN BY FAR THE BEST DISH.

- YOU KNOW WHAT? THE PLANCHA WAS EXTREMELY HOT.

- I LOST THE KNOB.

- ALL THREE OF THESE PEOPLE DID NOT USE ANY SALT.

- AND I WOULD NEVER FEEL INTIMIDATED TO TASTE FOOD

IN FRONT OF MY CUSTOMERS.

BECAUSE I WANT THE FOOD TO BE PERFECT WHEN THEY GET IT.

AND YOU CAN'T GUESS AT THAT. - ABSOLUTELY.

- IT START BURNING, SO THAT'S WHY I MOVED TO THE SIDE.

- YEAH, YEAH. - BUT I THINK IT DIDN'T BURN.

- THE TOP FELL OFF. - I WAS BLINDFOLDED

IN SERVING A RICE THAT I DIDN'T TASTE.

I'M VERY CONCERNED AT THIS POINT.

BECAUSE IT'S REALLY THE LITTLE DETAILS

THAT WILL TAKE YOU

FROM A WINNER DISH TO THE BOTTOM.

- I WANT THESE PLATES. I KNOW THAT.

- WHAT DO YOU WANT YOUR MAYONNAISE IN?

CAN I PUT IT IN HERE? - YES, PLEASE.

- TODAY WE'RE COOKING ON THE TEPPANYAKI.

SO EVERYTHING MAKES ME JITTERY.

WE HAVE 30 MINUTES TO COOK

FOR THIS PANEL OF ICONIC CHEFS.

NONE OF US HAVE EVER TRAINED ON THE TEPPANYAKI.

AND I REALLY WONDER WHETHER WE'RE GOING TO EVEN GET DONE.

- I'M A LITTLE NERVOUS ABOUT THE DISHES THAT WE'RE DOING.

WE ARE THE THREE CHEFS IN THE COMPETITION

THAT HAVE REAL AFFINITY FOR ASIAN COOKING.

IT'S JUST A LITTLE ADDED VENEER OF, UH,

"YOU GUYS BETTER PULL IT OFF."

- YOU KNOW WHAT? I GOT THE WRONG FLOURS.

IT'S VERY GRITTY.

I WAS COOKING JAPANESE SAVORY PANCAKES,

AND THE TEXTURE'S NOT GREAT.

BUT I CANNOT BACK OFF.

SO I TRY TO BE COOL ABOUT IT.

I NEVER DONE TEPPANYAKI IN MY LIFE.

THEN WE'LL SEE WHAT'S GOING TO BE HAPPEN.

HELLO. OH, MY GOSH.

WHEN I WALKED IN, ALL THE CRITICS

AND PREVIOUS TOP CHEF MASTERS CHEFS

ARE SITTING THERE. IT WAS SO MUCH PRESSURE.

I ALMOST TURNED BACK TO KITCHEN.

- YOUR 30 MINUTES STARTS NOW.

- THIS IS CRAZY. [laughter]

- OKAY, WE'RE DOING SAUTE THE CALAMARI

WITH THE OKONOMIYAKI-- THAT'S THE SAVORY PANCAKES.

I KNOW WHAT I HAVE TO DO, BUT EXECUTION

IS BIG, BIG RISK.

A LITTLE BIT SWEET SAKE, SOY SAUCE AND THE MEAT IN.

- YEAH, YEAH, YEAH.

- SO ARE YOU GUYS DOING ONE DISH TOGETHER?

OR ARE YOU DOING SEPARATE-- - I'M NOT REALLY HERE.

[laughter]

TAKASHI WAS GOING TO SAUTE HIS CALAMARI

AND TRY AND MAKE PANCAKES AT THE SAME TIME.

BUT AS SOON AS HE GOT UP THERE, HE REALIZED HE DIDN'T HAVE TIME.

SO WE'RE HELPING EACH OTHER OUT AS MUCH AS WE CAN.

- NOW ARE YOU GOING TO THROW THESE IN THE AIR, CHEF?

- UNFORTUNATELY, YOU DON'T HAVE A HAT.

I CANNOT-- [laughter]

- IT SMELLS REALLY WONDERFUL.

- 17 MINUTES REMAINING, GUYS.

- HERE GOES NOTHING. - SO, CLARK, WHAT ARE YOU DOING?

YOU GOT SOME LOBSTERS ON THE GRILL.

- SO THE WHOLE IDEA OF THIS DISH IS A DIFFERENT PLACE ON ORANGE.

I'M COOKING UP THE LOBSTER, AND I IMMEDIATELY NOTICE

THAT THE GRILL IS HOT IN A VERY LIMITED AREA.

AND I JUST HAVE TO MAKE SURE THAT THE LOBSTER TAILS

ARE RIGHT IN THE CENTER, OR THEY'RE NEVER GOING

TO GET COOKED.

IT'S CERTAINLY AN ADDED STRESS.

THIS IS A LITTLE ORANGE SOY VINAIGRETTE.

- CHEFS, YOU HAVE 10 MINUTES REMAINING.

- WOW, PERFECT TIMING, YOU GUYS.

- I'M MAKING A KALBI.

I'M GOING TO DO IT WITH A LETTUCE WRAP

WITH A GOJUCHANG, WHICH IS A BEAN SAUCE.

ALL RIGHT, CHEFS,

LET'S START SLICING.

- THAT END IS A LITTLE RAW THERE.

- THE MOST IMPORTANT THING IS NOT TO COME ACROSS LOOKING LIKE

YOU'RE SUCH A BLITHERING FOOL.

- WOW, LOOKS FANTASTIC.

- CAN YOU JUST TALK A LITTLE BIT ABOUT THE SAUCE FOR A SEC?

- IT'S A CHILI AND RED BEAN PASTE,

AND JUST A HINT OF AGAVE. - VERY NICE.

- WE HAVE A LITTLE DANCE FOR THE TEAM.

BECAUSE WE WERE TOLD TO PUT ON A SHOW FOR YOU GUYS.

THIS IS PART OF THE DANCE, YOU SEE.

BECAUSE WE ARE IN VEGAS AFTER ALL.

- THAT'S A LITTLE MORE LIKE A STRIPTEASE, MY DEAR.

[laughter]

- THANKS SO MUCH. GREAT FOOD.

- THANK YOU. [applause]

- ARE WE SUPPOSED TO TIP YOU OR SOMETHING?

- I HAVE IMMUNITY, SO I SHOULD NOT BE NERVOUS,

BUT I MADE A MISTAKE. I DON'T WANT THE CLARK

AND THE PATRICIA HAVE TO GO HOME.

I FEEL LIKE, "OH, [bleep]."

- I LIKED THE MEAL. IT WASN'T EXACTLY

THE BENIHANA OF MY CHILDHOOD.

I WAS REALLY EXPECTING SOME FOOD TO BE UP IN THE AIR.

- AS A COLLABORATION,

IT WAS REALLY INTERESTING-- IT FELT LIKE A MEAL.

- I THOUGHT THE WHOLE THING WAS WELL THOUGHT OUT,

AND PATRICIA'S DISH IN PARTICULAR.

I LOVE LETTUCE WRAPS.

I LOVE THAT ANTICIPATION PORTION OF IT.

- I WOULD HAVE LOVED TO HAVE SEEN IT MORE SEARED

AND A LITTLE STRONGER MARINADE

THAT REALLY SPEAKS OF THAT KOREAN KIND OF GUTSINESS.

- FOR ME, THE LOBSTER SALAD WAS TOTALLY UNDER-SEASONED.

- SEE, I LOVED THAT SALAD.

- WHAT DID YOU THINK OF TAKASHI'S DISH?

- THE PANCAKE WAS GRITTY.

I THINK HE MUST HAVE USED THE WRONG FLOUR.

- IT WASN'T THAT PERFECT OF A DISH.

BUT YOU KNOW WHAT?

IN THIS KIND OF ENVIRONMENT, I WAS PRETTY SATISFIED.

- WELL, LOOK, I'VE GOT A CLEAN PLATE

AND I KNOW I'VE GOT A LOT MORE TO EAT,

SO I ENJOYED IT.

- WE ARRIVED AT THE KITCHEN OF SHIBUYA

AND WE HAVE A VERY LIMITED TIME TO GET EVERYTHING ALL READY.

WE GET OUR CARTS READY. IT'S LIKE DIM SUM.

- SPACE IS HARD TO COME BY ON THIS THING, HUH, GUYS?

- WE WANT TO MAKE FOODS WITH EMOTIONAL FEELINGS--

CONNECTS US TO OUR PASTS.

OUR TEAM STRATEGY IS NOT TO COOK JAPANESE.

- ART, LOOK AT ME.

THIS GOES ON THE GRIDDLE. - YES, SIR.

- WATCHING ART MAKES ME NERVOUS.

BECAUSE ONE DISH

CAN EITHER SHOOT ME IN THE FACE OR IT CAN BRING HOME THE GOLD.

ART, PAY ATTENTION. IT'S RIGHT HERE.

DON'T MESS WITH THE BLADE. LEAVE IT EXACTLY WHERE IT IS.

- WHAT DO YOU MEAN, PAY ATTENTION?

YOU TALK ALL THE TIME. YOU KNOW HOW BOSSY YOU ARE?

IT'S A LITTLE BIT HARD, YOU KNOW, WITH CHRIS,

BECAUSE CHRIS IS BEING EL TORO.

IT'S LIKE HAVING A BULL BEHIND YOU

WITH THE HORNS POKING YOU IN YOUR BUTT.

- HEY, GIRLS. [whistles]

NONE OF THIS BULL[bleep]. COME ON.

- YOU KNOW, COOKING IS VERY MUCH SYNERGY.

AND WHITE TEAM'S PRETTY INSANE.

- [imitates car revving]

- ART, THAT WAY.

- WE COME OUT TO THE GRILL,

AND I'M, LIKE, LOOKING AT THE CROWD.

I'M LIKE, "OH, MY GOODNESS. IT'S JONATHAN WAXMAN!"

HE AND I ARE OLD FRIENDS--

COMPETITORS FROM THE FIRST SEASON.

- JONATHAN, YOU CALLED HIM HONEY?

- I DID. LOOK AT HIM,

HE'S A BIG HONEY BEAR. - DEAR GOD...

PLEASE DO NOT LET ME EMBARRASS MYSELF.

MY REPUTATION'S AT STAKE WITH THIS CHALLENGE.

- CHEFS, YOUR TIME STARTS NOW.

- START IT ON, ART. GET 'EM DOWN.

- I'M TRYING NOT TO BE NERVOUS,

BUT CHRIS IS RUSHING ME ALONG, BEING EL TORO.

- THOSE LOOK NICE. THEY'RE LIKE LITTLE POLENTAS.

- THEY'RE CHEESE GRITS CAKES. AND, UM,

I HAVE A LOVELY SALAD

WITH WATERMELON, CUCUMBER.

SWAMP GREENS. IN THE SOUTH,

THEY COLLECT GREENS FROM THE SWAMP.

- WHAT ARE THE SAUCES ON THE PLATE?

- I HAVE A GREEN TOMATO

AND I HAVE A RED, RIPE TOMATO DRESSING.

WE DON'T CALL THEM VINAIGRETTES IN THE SOUTH,

WE CALL THEM DRESSING. - GOT IT.

WHAT DID YOU MARINATE THE SHRIMP IN?

- A LITTLE OLD BAY. - DID YOU GUYS

ALL WORK TOGETHER TO COME UP WITH YOUR MENU?

- YES, WE ALL WERE RAISED BY WONDERFUL WOMEN.

I WAS RAISED BY A LOVELY AFRICAN-AMERICAN WOMAN--

LEILA CURRY--AND IT WAS THROUGH HER LOVING ME--SHE, UH--

- I'M WATCHING ART JUST GOING ON AND ON AND ON AND ON.

WE HAVE TEN MINUTES PER CHEF.

I DON'T WANT TO BE SCRAMBLING AT THE END.

HE NEEDS TO COMPLETE HIS DISH.

- I DON'T KNOW IF THERE'S EVER BEEN A GRIT ON A GRIDDLE BEFORE,

BUT WE'RE DOING IT.

I'M A LITTLE CONCERNED

THAT THE GRIT CAKES ARE FALLING APART.

BUT I DON'T HAVE TIME, BECAUSE WE'VE GOT TO GET THIS GOING.

- 23 MINUTES TO GO. - I'M NOT KNOWN

FOR THE MOST PRETTIEST FOOD, BUT IT TASTES GOOD.

- YOU CAN GIVE ME ONE OF THE MESSY ONES.

[laughter]

- THE ONLY TRICK I HAVE UP MY SLEEVE

FOR MY TEPPANYAKI IS FLAMBEING ON THE GRILL.

SO I BRING OUT THE JACK DANIEL'S.

I'M THINKING, "LORD GOD, MOTHER, JOSEPH, JESUS,

I'M GOING TO CATCH THEM ALL ON FIRE."

- YEAH, ART!

[indistinct chatter]

- IT SMELLS DELICIOUS.

- I'M A LITTLE CONCERNED THAT IT'S NOT PERFECT.

BUT, YOU KNOW, IT'S BETTER THAN A CAKE FALLING.

- NO-NO. NO. - WHOOP.

- EVERYBODY OFF. CLEAR OUT!

FIRE IN THE HOLE! DADDY'S IN. GO.

WHAT I GREW UP WITH AS A KID

WAS A VERY CLASSIC CLAM CHOWDER.

IT'S A PLAY ON WHAT MY GRANDMOTHER USED TO DO FOR ME.

I'M SEARING A PORK BELLY IN A LITTLE BIT OF DUCK FAT.

THE CLAMS ARE ACTUALLY

NITRO-SHUCKED, AND THEN I PUT THEM IN A CRYOVAC BAG

WITH KOMBU, A LITTLE BIT OF BAY LEAF

AND SOME BEER.

I THINK THERE'S DEFINITELY

SOMETHING TO BE SAID FOR THINKING OUTSIDE OF THE BOX.

BUT SOMETIMES THINKING OUT OF THE BOX

ALSO BACKFIRES TOO.

HERE WE GO. THERE WE GO!

NOW WE'RE TALKING. - LOOK AT THAT.

GREAT IDEA.

- WHO TOOK MY MANDOLINE OFF HERE?

DID YOU NOT PUT MY MANDOLINE BACK?

- I'M SORRY. - SON OF A BITCH!

- I'M SORRY.

- DAMN IT, ART.

- SO CHRIS IS ALL UPSET WITH ME,

BUT I'M KEEPING A STRAIGHT FACE, EVEN THOUGH CHRIS HAD JUST

YELLED AT ME IN FRONT OF THEM.

- SO WE ADD A LITTLE LEMON ZEST.

- CHRIS SAYS WHAT HE THINKS,

AND THERE IS NOTHING WRONG WITH THAT.

BUT IN FRONT OF CHEFS AND CRITICS,

SOMETIME YOU HAVE TO LEARN TO JUST CALM DOWN A LITTLE BIT.

GET SO EXCITED, YOUNG GRASSHOPPER.

[laughter]

- I'M EXCITED.

THIS IS SO UP MY ALLEY, MAN. I'M EXCITED.

- ALL RIGHT, WHILE YOU GUYS ARE EATING,

I'M MAKING CREPES.

WHEN I GREW UP IN A SMALL TOWN IN FRANCE,

THAT WAS ONE OF MY FAVORITE THING

MY MOM WOULD USED TO MAKE FOR LUNCH.

SHE WILL ALWAYS EAT THE FIRST ONE,

'CAUSE IT WAS BROKEN DOWN.

THE FIRST THING I REALIZE IS THIS TEPPANYAKI

IS ACTUALLY VERY UNFRIENDLY.

I'VE GOT THESE EIGHT PEOPLE IN FRONT OF ME.

I CAN'T LOSE IT-- I CAN'T EVEN SHOW IT.

THIS BETTER COME THROUGH, BECAUSE IF IT DOESN'T,

I'M GOING TO LOOK LIKE THE BIGGEST ASS EVER.

YOU KNOW WHAT? I'VE GOT PLENTY OF BATTER SO--

- THIERRY, YOU OKAY?

- I'M GOOD. I'M ALWAYS GOOD.

BUT CRAZY IDEA TO WANT TO DO CREPE HERE.

I DID SOME JULIENNE PEAR MACERATED IN SUGAR-LEMON EXTRACT

AND A LITTLE TARRAGON.

FOR SURE, IT IS NOT THE PRETTIEST CREPE I'VE EVER MADE.

AND I'M SWEATING UNDER MY HAT.

BON APPETIT.

SO WE'RE GOING BACK TO THE KITCHEN, SERVICE OVER,

AND I'M THINKING, "OH, MY GOD...

"ARE THEY GOING TO KILL ME FOR NOT BEING ABLE

TO MAKE THE PERFECT CREPE ON THE GRIDDLE?"

- LET'S START OFF BY TALKING ABOUT ART'S FIRST DISH.

- YOU KNOW, THE NICE THING ABOUT A FALLING-APART GRIT CAKE

IS IT LOOKS LIKE A PILE OF GRITS.

BUT THEN I THOUGHT THE SHRIMP

WAS MAYBE A LITTLE BIT OVERLY SALTY.

- BEST DISH FOR ME ALL DAY--

THE GRITS, THE STORY.

- PART OF THE TEPPANYAKI THING IS TO EMBRACE THE AUDIENCE,

AND I THINK HE DID A REALLY WONDERFUL JOB.

HE JUST GETS YOU RIGHT IN HIS LAP.

- YOU KNOW, I'VE GOT TO TELL YOU, I FELT SORRY FOR ART,

BECAUSE I REALLY FELT HE WAS HARASSED.

- I SAW THAT TOO,

BUT ART DIDN'T RESPOND AT ALL, BUT HE JUST KEPT

THE FOOD THERE UNTIL HE FELT LIKE IT WAS READY TO GO.

SO HE DEFINITELY DIDN'T, YOU KNOW, BREAK UNDER THAT PRESSURE.

- RICK, WHAT DID YOU THINK OF CHRIS'S DISH?

- THE WHOLE WAY THAT CHRIS PUT IT TOGETHER

WAS JUST SO INTRIGUING.

I MEAN, I WAS JUST VIBRATING WITH EXCITEMENT.

BUT SOMEWHERE ALONG THE LINE,

WHEN IT FINALLY CAME TO TASTING, IT WAS A LITTLE THIN.

SO LET'S TALK ABOUT THIERRY'S DISH.

- BRAVO FOR HIM.

- HE REALLY HAD THE GUTS TO GO AND MAKE CREPES ON A TEPPANYAKI.

- TO BE HONEST WITH YOU, IT TASTED LIKE, YOU KNOW,

ONE OF THOSE WAFFLE CONES--YOU KNOW, HOW THEY GET CARAMELIZED.

AND I ENJOYED IT. - I JUST LOVED THIERRY'S STYLE.

HE'S JUST KIND OF DOING THAT FRENCH THING.

JUST GOING TO GO FOR IT AT HIS SPEED,

NO MATTER WHAT'S GOING TO HAPPEN.

- I NEVER LET THEM GET TO ME. AND THEY KNOW,

YOU HAVE ALL THESE GUYS IN FRONT OF YOU. I'M LIKE...

- IT'S BEEN REALLY REVEALING WATCHING

ALL OF THE LITTLE HABITS THAT SORT OF TELL YOU

WHAT KIND OF CHEF THEY ALL ARE.

- YEAH, SOME AWKWARD MOMENTS, WHICH WOULD BE UNDERSTANDABLE.

WASN'T KEYSTONE KOPS CRAZINESS, WHICH I'VE SEEN BEFORE.

THEY REALLY PULLED IT OFF REALLY WELL.

- I THINK THESE CHEFS

HAD A LITTLE BIT OF TEPPANYAKI TERROR WHEN THEY FIRST CAME OUT.

AND THEY STARTED TO WARM UP

AND BECOME A LITTLE BIT MORE RELAXED AS THINGS WENT ON.

- LET'S GET OUT OF HERE.

- NOW THAT IT'S DONE, NONE OF US,

INCLUDING MYSELF, ARE REALLY COMFORTABLE

WITH HOW WE DID.

GOING INTO THE CRITICS TABLE MAKES ME FEEL ILL, FRANKLY.

- OH, WHAT A DAY. - WHAT A DAY, EXACTLY. WHEW!

- I FELT LIKE I WAS LISTENING TO PEOPLE BEING PUSHED AROUND.

- I DIDN'T SEE A LOT OF CREATIVITY THERE.

- IT FALLS FLAT.

- I DIDN'T SEE A LOT OF CREATIVITY THERE.

- I LOVE THOSE DAYS, LIKE, SUPER BUSY.

YOU KNOW WHAT'S GOING TO HAPPEN. YOU CAN FEEL IT.

I LOVE THE CAMARADERIE OF WORKING IN THE KITCHEN.

EVERYONE IS PUMPED UP. - IT'S THE ENERGY.

IT'S SO EXCITING.

- YOU'RE WORKING NEXT TO SOMEBODY,

UNDER A VERY, VERY STRESSFUL SITUATION

AND YOU'RE HOPING THAT THEY'LL WATCH YOUR BACK.

- WE'D START SERVICE WITH-- WE'D CALL IT A SPEEDBALL.

- SPEEDBALL, YEAH.

- A SHOT OF ESPRESSO AND A PABST BLUE RIBBON.

- IT'S NICE WHEN YOU CAN JUST LET LOOSE

AND DO SOMETHING REALLY, REALLY SILLY.

I WOULD ALWAYS BUY CANDY FOR MY STAFF.

AND THE MOMENT THEY GET TIRED, JUST THROW THEM A LITTLE CANDY,

AND THEY JUST KEEP GOING AND GOING AND GOING.

THEY HAVE NO TEETH LEFT, BUT... [laughter]

- LEARNING TO DO SOMETHING IN TEN MINUTES

THAT PEOPLE SPEND MONTHS IF NOT YEARS DOING--

- EXACTLY--THAT WAS THE THING THAT BOTHERED ME.

- AND THEN EXPECTED TO BE AT, LIKE, THE HIGHEST LEVEL--

THAT'S A CHALLENGE.

- CHEFS. - HEY, CHRIS.

- THE CRITICS WOULD LIKE TO SEE THE WHITE TEAM.

SO THIERRY, CHRIS, AND ART.

- SEE YOU SOON.

[suspenseful music]

♪ ♪

- CHEFS, YOUR CHALLENGE WAS TO CREATE AND SERVE

A THREE-COURSE MENU COOKED AT A TEPPANYAKI TABLE.

ART, CHRIS, THIERRY--

TONIGHT YOUR TEAM HAD OUR...

FAVORITE DISHES.

- YES!

[laughter]

- MAN, THAT WAS TOUGH.

- JUST FINALLY! - OH, MY GOD.

- HOW DID YOU FEEL ABOUT COOKING FOR THE MASTERS?

- LIKE THE REGULAR PRESSURE WAS NOT ENOUGH?

WE KNEW THAT WE WERE NOT COOKING ANY ASIAN FOOD.

- IT'S NOT WHAT WE DO, SO WE TOOK THE CHANCE

TO GO A DIFFERENT PATH.

I MEAN, WE'RE KIND OF AN ODD MIX.

- AND I'M JUST A BIG SOUTHERN BELLE, BUT...

[laughter]

- ART, I LOVED YOUR SAVE ON THOSE CAKES, THOUGH.

HOW IT WAS LIKE-- IT WENT FROM [gasps]

TO, "HEY, THIS IS WHAT I'VE GOT."

AND IT TASTED REALLY GREAT. - THANK YOU VERY MUCH.

- SUSAN FENIGER SAID THAT IT WAS ONE OF THE BEST DISHES

THAT SHE'S EATEN IN A LONG TIME. - I'M SPEECHLESS.

- THIERRY, WHAT I REALLY LOVED ABOUT YOUR DISH

WAS THE ALMOND WITH PEARS-- OBVIOUSLY VERY CLASSIC.

BUT I THINK THE WAY YOU PUT THEM TOGETHER

ALLOWED YOU TO GET A DIFFERENT EXPERIENCE

WITH EVERY BITE. - THANK YOU SO MUCH.

- CHRIS, ONE OF THE THINGS THAT I LOVED ABOUT YOUR DISH--

AND I LOVED THE FLAVORS AND I LOVED THE AMBITION OF IT--

BUT EVEN MORE THAN THAT,

YOU REALLY WORKED THAT TEPPAN.

I MEAN, YOU WERE AN ACTOR ON THAT STAGE.

AND THAT'S REALLY WHAT THAT KIND OF PERFORMANCE

COOKING IS SUPPOSED TO BE ABOUT.

- THANK YOU.

- CHRIS, YOU WERE PLAYING "ANGRY CHEF" FOR THE START OF IT

AND I FELT LIKE I WAS IN THE BACK

OF A MICHELIN-STARRED KITCHEN

LISTENING TO PEOPLE BEING PUSHED AROUND.

AND SOMEHOW IT JUST CAME TOGETHER

IN THIS INCREDIBLE PERFORMANCE.

AND IT WAS DISH AFTER DISH OF GREAT FOOD.

WELL DONE.

both: THANK YOU.

- NOW THE WINNING CHEF WILL RECEIVE $10,000

FOR THEIR CHOSEN CHARITY, FURNISHED BY LEXUS.

AND THAT WINNING CHEF IS...

ART. CONGRATULATIONS.

- NO. [laughter]

- OH, MY GOD. COMING FROM CAKE-GATE

TO WINNING THIS CHALLENGE,

I'M SO, LIKE, INCREDIBLY EMOTIONAL.

- ART, YOU ACTUALLY FLAMBEED THAT DISH,

AND WE WERE ALL WAITING FOR THE FLAMES.

AND YOU GAVE THEM TO US. [laughter]

- THANK YOU. I'M REALLY GRATEFUL.

WE JUST BOUGHT A BUILDING FOR COMMON THREADS.

THE CHARITY NOW WILL BE TEN YEARS OLD.

AND WE HAVE A HOME. AND THAT MONEY WILL HELP

WITH THIS HOME FOR THE KIDS.

YOU KNOW, THE CHILDREN DON'T KNOW WHERE THE MONEY COMES--

OR THE SERVICE-- THEY JUST KNOW

THAT THERE'S SOMETHING THERE FOR THEM.

AND I'M GRATEFUL THAT YOU HAVE BEEN ABLE

TO ALLOW ME TO--

TO MAKE MONEY FOR THE CHILDREN. THANK YOU.

- CHEFS, WELL DONE.

PLEASE RETURN TO THE KITCHEN,

AND HAVE SOME OF YOUR COLLEAGUES JOIN US.

all: THANK YOU.

- I WOULDN'T MIND COOKING ON ONE MORE OFTEN.

I THINK THEY'RE FUN. - YEAH, RIGHT.

- YOU KNOW, I MEAN I ONLY HAVE ONE EXPERIENCE.

IT'S LIKE USING A FLATTOP. - HERE THEY COME.

[applause] - WHO IS IT? WHO IS IT?

- SO?

YEAH, BABY!

[laughs exuberantly]

I'M SO HAPPY FOR YOU, MAN!

YES! - OHH...

- I WAS SO SCARED OF Y'ALL!

- SO DELIVER THE BAD NEWS.

- UNFORTUNATELY THEY WANT TO SEE MARK, KERRY, AND LORENA.

both: LET'S GO. - GOOD LUCK, GUYS.

- GOOD LUCK. all: GOOD LUCK, GUYS.

[suspenseful music]

♪ ♪

- MARK, KERRY, AND LORENA,

UNFORTUNATELY, YOU WERE THE CRITICS' LEAST FAVORITE TEAM

OF THE NIGHT.

LORENA, HOW DID THE CHALLENGE GO FROM YOUR PERSPECTIVE?

- WITHOUT WORKING WITH THE TEMPERATURE

OF THE PLANCHA BEFORE,

IT WAS A LITTLE BIT OF A CHALLENGE.

YOU KNOW, YOU PRETTY MUCH HAVE TEN MINUTES

AND WISH FOR THE BEST.

- I FELT THAT ALL OF YOUR FOOD WAS UNDER-SEASONED.

AND I'M CURIOUS WHY NONE OF YOU SALTED YOUR FOOD.

- I SHOULD HAVE PUT A BOWL OF SALT ON THE CART.

BECAUSE THEN IT COULD HAVE BEEN SEASONED BETTER.

- DID SOMEBODY TELL YOU NOT TO TASTE THE FOOD?

- NO, IT'S SORT OF INDELICATE TO TASTE WHILE YOU'RE UP THERE.

- KERRY, THERE ARE ELEMENTS OF YOUR DISH

THAT I REALLY APPRECIATED.

I REALLY LOVED THE INCORPORATION

OF NON-TRADITIONAL HERBS IN A KOREAN DISH.

I THOUGHT THE TARRAGON WAS REALLY LOVELY.

BUT IT DIDN'T REALLY COME TOGETHER.

- I KNOW RICK MENTIONED HE DID THINK THE DISH LACKED

A LITTLE BIT OF SEASONING.

- PERHAPS, HAD I TASTED,

UM, IT PROBABLY WOULD HAVE GONE TO THE NEXT LEVEL.

- MARK, DO YOU THINK YOU PLAYED IT A LITTLE SAFE

JUST COOKING THE SCALLOPS AND THE BOK CHOY?

- I WANTED IT TO HAVE A VERY CLEAN,

SORT OF ZEN, JAPANESE FEELING.

- WHEN YOU GO THAT SIMPLE,

IT'S EITHER GOING TO BE WONDERFUL, OR IT'S NOT GOING

TO QUITE WORK.

'CAUSE SOME OF THOSE SCALLOPS

WERE REALLY BIG, AND SOME OF THEM WERE REALLY SMALL.

- I TRIED TO GROUP THEM ACCORDING TO SIZE

AND SORT OF PULL THEM OFF TO THE SIDE,

BUT CLEARLY, THAT DIDN'T HAPPEN

THE WAY IT SHOULD HAVE.

- LORENA, YOU REALLY WORKED THAT TEPPAN.

YOU GAVE US GREAT ENERGY.

IT WAS REALLY FUN TO WATCH YOU.

UNFORTUNATELY, FOR ME, WATCHING PART OF IT BURN

WAS A LITTLE DISCONCERTING.

- WHEN I REALIZED THAT,

YOU KNOW, THE TEMPERATURE WAS SO HIGH, I WENT DOWN,

AND THAT'S WHY I MOVED MY RICE TO THE LEFT.

- LORENA, I ADMIRED THAT YOU THREW THESE VERY

ALMOST UN-CONSERVATIVE INGREDIENTS

INTO A VERY CLASSIC DISH,

BUT STILL, ULTIMATELY, IT WAS JUST TOO LIGHTLY SEASONED.

- AGREED, AGREED.

- THANK YOU, MARK, KERRY, AND LORENA.

UNFORTUNATELY, THE CRITICS HAVE A DECISION TO MAKE,

AND ONE OF YOU WILL BE GOING HOME.

COULD YOU PLEASE RETURN TO THE KITCHEN

WHILE THE CRITICS COME TO THEIR FINAL DECISION?

- OKAY.

- FOR ME, I'M, LIKE, HOPING

THAT MARK DOESN'T GET THE-- [imitates gunshot]

I FIND THIS EXTREMELY NERVE-WRACKING.

[indistinct chatter]

- HI, GUYS.

- THEY'RE GOING TO MAKE THEIR DECISION.

- WAS ANYONE ABLE TO TASTE THEIR DISHES, AND--

- NO. - I FELT LIKE BEING UP THERE

IN FRONT OF ALL THOSE PEOPLE,

IT WAS VERY INDELICATE TO, LIKE--YOU KNOW.

- LET'S START WITH MARK'S DISH.

- I LIKED THE REACH FOR THE SIMPLICITY.

BUT I DIDN'T SEE A LOT OF CREATIVITY THERE.

- THE CORIANDER AND THE PICKLED MUSHROOM--

THAT WAS LOVELY, BUT WHEN YOU GO FOR FOOD

THAT'S THAT SIMPLE, AND IT DOESN'T BUST THROUGH

WHAT YOU WOULD IMAGINE IT TO TASTE LIKE...

IT FALLS FLAT.

- NOW, KERRY REALLY GOT INTO THE SPIRIT OF THE ACTION.

I THINK HE DID A PRETTY GOOD JOB IN TERMS OF HIS PRESENTATION.

- I LOVED THAT HE MADE HOMEMADE GOJUCHANG.

AND I LIKED IT. I THOUGHT IT WAS DELICIOUS.

BUT MY SHRIMPS WERE OVERCOOKED.

YOU KNOW, THERE WAS A MOMENT WHERE I WANTED TO SAY,

"JUST PUSH THOSE OVER.

GET THEM OFF THE GRILL THERE."

- WHAT DID YOU THINK OF LORENA'S STIR-FRIED RICE?

- FRIED RICE IS SUCH

A TRADITIONAL END TO A TEPPANYAKI MEAL.

IT WAS FUN TO SEE HER BRING SOME OF HER OWN PERSONALITY INTO IT,

BRING SOME LATIN CULTURE INTO IT, LIKE SHE SAID.

BUT FOR ME, WHERE IT DIDN'T COME TOGETHER

WAS IN THE FLAVOR.

- IT COULD HAVE BEEN A PERFECT DISH.

BUT IT WAS MISSING ANY KIND OF SALT, ACID.

ALL I TASTED WAS FRUIT JUICES.

- YOU KNOW, ONE THING I SENSED FROM ALL THREE OF THESE CHEFS

WAS A DEFINITE INSECURITY ABOUT TIME.

IF THEIR INTERNAL CLOCKS HAD BEEN FUNCTIONING

A LITTLE BIT BETTER, I THINK THAT THEY WOULD HAVE

SERVED US DISHES THAT WERE MORE CONFIDENT,

IN THE END. - I AGREE.

BUT UNFORTUNATELY, ONE OF THEM'S GONNA GO HOME.

IT LOOKS LIKE YOU ALL AGREE AS TO WHO MADE THE WEAKEST DISH.

- I'M AFRAID SO.

- OKAY, LET'S GET THEM OUT HERE.

[suspenseful music]

♪ ♪

- MARK, KERRY, AND LORENA, YOU'RE ALL BRILLIANT CHEFS,

BUT UNFORTUNATELY, AS A TEAM, YOU WERE OUTCLASSED

BY THE OTHER TWO TEAMS,

AND ONE OF YOU WILL BE GOING HOME.

THE CHEF WHO'LL BE LEAVING US TONIGHT IS...

MARK.

- RESPECT YOUR DECISION. THANK YOU.

IT WAS A PLEASURE TO BE HERE.

[kisses] - HEY, I'M GONNA MISS YOU.

- IT'S GREAT WORKING WITH YOU.

- MARK, YOU DID A GREAT JOB, AND WE WILL BE MAKING A DONATION

TO YOUR CHARITY, EQUALITY MAINE.

- THANK YOU.

- MARK, PLEASE RETURN TO THE KITCHEN

AND PACK YOUR KNIVES.

LORENA AND KERRY, YOU MAY REJOIN YOUR FELLOW CHEFS.

- THANK YOU. YOU KNOW, I'M A LITTLE DISAPPOINTED.

I PERSONALLY FEEL LIKE MY IDEA TODAY

WAS BETTER THAN SOME OF THE OTHER CHEFS.

BUT THAT BEING SAID, BECAUSE IT WAS SO SIMPLE,

I, MORE THAN ANYONE, WAS WALKING THE TIGHTROPE.

UNFORTUNATELY, MARK JUST DIDN'T NAIL IT TONIGHT.

- MM-HMM. - OH.

- HI, GUYS. - WHAT HAPPENED?

- [imitates gunshot] - OH...OKAY.

- [kisses] - OH, MY GOD.

- I CAN SLEEP IN. [laughter]

- I'M SAD TO SEE YOU GO, MAN.

- I DECIDED BEFORE I CAME

THAT I WAS GOING TO BE THE FIRST ONE GONE.

SO I WASN'T. [laughter]

I'M LEAVING CLARK BEHIND, WHICH IS REALLY PARTICULARLY HARD.

I'M HAPPY THAT HE'S STILL IN THE COMPETITION.

I HOPE HE'LL MAKE IT TILL THE END.

I'LL BE THE TAGALONG.

THANK YOU. - OH, GONNA MISS YOU, MARK.

- I'LL MISS YOU GUYS. HAVE FUN THOUGH.

- WE WILL. - AND KICK ASS.

[laughter]

CIAO. - CIAO, WE LOVE YOU.

- SEE YOU, GUYS. - LOVE Y'ALL!

- NEXT TIME, ON TOP CHEF MASTERS...

[cheers and applause] - THE B-52s!

- [laughs] ALL RIGHT.

- HA, HA! - WOW!

- UH-OH, I HATE HEIGHTS. - WELCOME TO THE GRAND CANYON.

- NO, NO. I CAN'T DO THIS ONE. JEEZ. OH, [bleep].

OH, MY GOSH. VERY SCARY.

- ONE MINUTE, 14 SECONDS.

- KERRY'S VISION AND MINE

ARE VERY DIFFERENT, BUT I CAN'T HAVE A FISTFIGHT

OVER HOW WE'RE GOING TO PLATE THE FOOD.

[rattling]

[thunder] - HERE COMES THE RAIN.

- DON'T WANT TO GET MY HAT WET.

[thunder]

- FOR MORE INFORMATION ON TOP CHEF MASTERS,

VISIT BRAVOTV.COM.

- [giggles]

The Description of What Would Brian Boitano Eat?