1 00:00:01,467 --> 00:00:03,100 -Breathe, breathe. -[Guy] All right. Let's go. 2 00:00:03,100 --> 00:00:05,000 -This is it. -Ahhh! 3 00:00:05,000 --> 00:00:08,300 The battle for the Relay Rumble championship is on. 4 00:00:08,300 --> 00:00:10,300 -Joe came in like a track star. -And we're here. 5 00:00:10,300 --> 00:00:14,266 [Guy] 18 big-name chefs have joined in our extreme team tournament. 6 00:00:14,266 --> 00:00:18,100 This is the most difficult competition format I've ever seen. 7 00:00:18,100 --> 00:00:18,834 I'm having fun, 8 00:00:18,834 --> 00:00:20,166 but I don't know what I'm making. 9 00:00:20,166 --> 00:00:21,066 No! 10 00:00:21,066 --> 00:00:23,100 This is the hardest game I've ever played. 11 00:00:23,100 --> 00:00:24,567 We've seen teams run hot. 12 00:00:24,567 --> 00:00:26,100 -[mimics electricity crackling] -[gasps] 13 00:00:26,100 --> 00:00:27,533 What is this game! 14 00:00:28,266 --> 00:00:29,233 And cold. 15 00:00:29,233 --> 00:00:30,767 -I'm gonna throw up. -Oh, no, no, no, no, no. 16 00:00:30,767 --> 00:00:32,800 -Oh. -This is my worst nightmare. 17 00:00:32,800 --> 00:00:35,367 [woman] No, Dad, no! Don't do it. 18 00:00:35,367 --> 00:00:36,100 Joyous victories. 19 00:00:36,100 --> 00:00:37,767 That's what I'm talking about! 20 00:00:37,767 --> 00:00:39,867 [exclaiming] 21 00:00:39,867 --> 00:00:40,867 Epic fails. 22 00:00:40,867 --> 00:00:42,767 -No! -[Rocco] No, no, no, no! 23 00:00:42,767 --> 00:00:44,867 Rocco drops one of our four burgers. 24 00:00:44,867 --> 00:00:46,000 Oh, no. 25 00:00:46,000 --> 00:00:48,567 But two crews have dominated it all. 26 00:00:48,567 --> 00:00:52,667 And now, the TOC Champs are squaring off against the Top Chef All-Stars. 27 00:00:52,667 --> 00:00:54,467 -Whoo! -Over you, Sasto. 28 00:00:54,467 --> 00:00:57,367 [Guy] Will determine the ultimate Relay Rumble champion. 29 00:00:57,367 --> 00:00:58,367 [Joe] Stop following me. 30 00:00:58,367 --> 00:00:59,700 [Tiffani] Stop doing the same thing I'm doing. 31 00:00:59,700 --> 00:01:01,900 -Blegh. -Losing is not an option. 32 00:01:01,900 --> 00:01:02,967 [Kelsey] God! 33 00:01:02,967 --> 00:01:03,967 That's not a lot to go off of. 34 00:01:03,967 --> 00:01:07,867 For the title, the trophies and 60,000 bucks, 35 00:01:07,867 --> 00:01:12,033 it's the finale of Triple G's All-Star Relay Rumble right now. 36 00:01:16,266 --> 00:01:18,467 Two crews have dominated it all. 37 00:01:18,467 --> 00:01:22,700 And now, the TOC Champs are squaring off against the Top Chef All-Stars. 38 00:01:22,700 --> 00:01:26,667 First up, the team whose high score of 93 in their first heat 39 00:01:26,667 --> 00:01:30,100 earned them an express pass to the finale, the TOC Champs. 40 00:01:30,100 --> 00:01:34,266 Tournament of Champion 3 winner Sweet T, Chef Tiffani Faison. 41 00:01:34,266 --> 00:01:38,100 Tournament of Champion 4 winner Mayday, Chef Mei Lin. 42 00:01:38,100 --> 00:01:41,000 And Tournament of Champion 2 and 5 winner 43 00:01:41,000 --> 00:01:42,600 Chef Maneet Chauhan. 44 00:01:42,600 --> 00:01:43,800 We're TOC Champs. 45 00:01:43,800 --> 00:01:46,500 [all] And we are in the finale! 46 00:01:47,967 --> 00:01:50,600 [Tiffani] I think we'd be in so much trouble if we didn't get here. 47 00:01:50,600 --> 00:01:52,266 -Yeah. Working with each other. -I agree. I mean-- 48 00:01:52,266 --> 00:01:54,567 And it's just natural that we got the highest score. 49 00:01:54,567 --> 00:01:56,100 -Oh, my God. -Come on, come on. 50 00:01:56,100 --> 00:01:58,500 -This one, two belts and she's done. -Oh. Seriously. 51 00:01:58,800 --> 00:02:00,266 I can't even see. 52 00:02:00,266 --> 00:02:01,533 It's so blinding, 53 00:02:01,533 --> 00:02:02,834 -the way they come through here. -Bling, bling. Bling, bling. 54 00:02:02,834 --> 00:02:05,066 They almost looked at me. They almost, like, said, "Hi." 55 00:02:05,066 --> 00:02:06,767 I know them. I've known them for a long time. 56 00:02:06,767 --> 00:02:07,800 We're actually friends. 57 00:02:07,800 --> 00:02:09,767 You look confident, rested, focused. 58 00:02:09,767 --> 00:02:11,166 -Yeah. -[Guy] I hope you are 59 00:02:11,166 --> 00:02:13,800 because your opponents are kind of on a roll. 60 00:02:13,800 --> 00:02:15,867 The Top Chef All-Stars. 61 00:02:15,867 --> 00:02:18,200 The winner of Season 16 of Top Chef, 62 00:02:18,200 --> 00:02:21,266 the one and only KBC, Chef Kelsey Barnard Clark. 63 00:02:21,266 --> 00:02:23,200 Top Chef: All-Stars Season 8, 64 00:02:23,200 --> 00:02:25,667 the boogeyman, Chef Dale Talde. 65 00:02:25,667 --> 00:02:29,000 And Top Chef Season 15, Mustache Joe, 66 00:02:29,000 --> 00:02:31,367 the one and only Chef Joe Sasto. 67 00:02:31,367 --> 00:02:33,400 -[Joe] Ooh, we made it. -[Dale] Pumped. 68 00:02:33,400 --> 00:02:36,367 [Joe] It was a mind meld that would happen week after week. 69 00:02:36,367 --> 00:02:38,800 -Like Voltron. -We are now one. 70 00:02:38,800 --> 00:02:40,166 -We're back. -Go get 'em. 71 00:02:40,166 --> 00:02:42,166 -I'll give you a pound. -Yeah. Nice to see you, buddy. 72 00:02:42,166 --> 00:02:44,367 -Hello, ladies. -[Maneet] Hello. 73 00:02:44,367 --> 00:02:46,800 -That show's still on? -[exclaims] 74 00:02:46,800 --> 00:02:48,367 My God! 75 00:02:48,367 --> 00:02:50,800 You know what, after four epic battles, 76 00:02:50,800 --> 00:02:54,800 we've arrived at the best versus the best. 77 00:02:54,800 --> 00:02:58,767 The question is, can you relay your success into a final victory? 78 00:02:58,767 --> 00:03:00,367 Don't worry. I'm here all week. 79 00:03:00,367 --> 00:03:01,667 I've been here for the last four weeks. 80 00:03:01,667 --> 00:03:02,734 I'm going out on a high. 81 00:03:02,734 --> 00:03:04,300 All right, let me quickly remind you of the rules. 82 00:03:04,300 --> 00:03:08,900 Teammates are working as a tag team style cooking in ten-minute shifts. 83 00:03:08,900 --> 00:03:11,900 There is to be no contact or talking between the team members. 84 00:03:11,900 --> 00:03:14,867 And after your shift, each chef goes into the Icebox. 85 00:03:14,867 --> 00:03:17,867 And since there's only one chef who knows the challenge, 86 00:03:17,867 --> 00:03:21,900 each chef has to leave culinary clues along the way 87 00:03:21,900 --> 00:03:24,600 so their fellow chefs can figure out what the dish is. 88 00:03:24,600 --> 00:03:28,867 The team that receives the highest score will win the title, 89 00:03:28,867 --> 00:03:31,100 the championship trophies 90 00:03:31,100 --> 00:03:33,700 and a guaranteed $60,000. 91 00:03:33,700 --> 00:03:35,567 -[women] Whoo! -Yes. Yay! 92 00:03:35,567 --> 00:03:36,600 [Guy] Champs, you're gonna probably need 93 00:03:36,600 --> 00:03:37,800 -to give me those belts. -Yes. 94 00:03:38,567 --> 00:03:41,367 Let me just load these up. Just... 95 00:03:41,367 --> 00:03:42,734 There you go. 96 00:03:44,100 --> 00:03:46,767 Okay, time to do the huddle, 97 00:03:46,767 --> 00:03:48,266 determine who's doing what. 98 00:03:48,266 --> 00:03:49,367 But I want to remind you, 99 00:03:49,367 --> 00:03:51,266 you can't do the same job again. 100 00:03:51,266 --> 00:03:53,100 Now, you have some options over here 101 00:03:53,100 --> 00:03:55,800 because you've only done one competition. 102 00:03:56,100 --> 00:03:57,200 You over here-- 103 00:03:57,200 --> 00:03:58,166 No choice. 104 00:03:58,166 --> 00:03:59,567 [Guy] You have no choice what you're gonna do. 105 00:03:59,567 --> 00:04:01,000 -Yeah, it's fine. -[Guy] All right. 106 00:04:01,000 --> 00:04:03,166 Figure out who's gonna shop, who's second, who's third. 107 00:04:03,166 --> 00:04:04,467 -Okay. -Okay. 108 00:04:04,467 --> 00:04:05,800 We have to switch positions. 109 00:04:05,800 --> 00:04:07,800 I'm gonna have to shop, and that makes me nervous. 110 00:04:07,800 --> 00:04:09,700 -[Kelsey] Okay. Sounds good. -Go, go, go. 111 00:04:11,500 --> 00:04:13,734 [Maneet] You can shop. You'll finish? 112 00:04:16,100 --> 00:04:18,600 [Guy] Who's gonna be shopping for the... Okay. 113 00:04:18,600 --> 00:04:20,700 Chef Tiffani Faison for TOC. 114 00:04:20,700 --> 00:04:22,367 And Top Chef All-Stars? 115 00:04:22,367 --> 00:04:24,500 Oh, Joe Sasto. 116 00:04:24,500 --> 00:04:26,000 Super Joe shopper. 117 00:04:26,000 --> 00:04:28,667 All right, going second for TOC Champs? 118 00:04:28,667 --> 00:04:31,266 Maneet Chauhan and KBC. 119 00:04:31,266 --> 00:04:35,200 So that means the closer is gonna be the champ, Mei Lin... 120 00:04:35,200 --> 00:04:36,433 [Maneet] Ta-da! 121 00:04:36,433 --> 00:04:39,667 ...going up against the Top Chef All-Star Chef Dale Talde. 122 00:04:39,667 --> 00:04:41,000 All right, so here's what's gonna happen. 123 00:04:41,000 --> 00:04:41,967 Shoppers, you'll stay. 124 00:04:41,967 --> 00:04:44,166 The other four go through the double doors. 125 00:04:44,166 --> 00:04:45,600 We'll call you when it's time for your shift. 126 00:04:45,600 --> 00:04:47,300 Bye-bye. 127 00:04:48,300 --> 00:04:50,900 -Bring it home. -Let's do it. 128 00:04:50,900 --> 00:04:52,567 -[Dale] You've got to swing hard. -[Kelsey] No misses. 129 00:04:52,567 --> 00:04:54,333 You have to bring it. Yeah, and there's no misses here. 130 00:04:55,467 --> 00:04:56,967 I know why Joe is shopping. He has to. 131 00:04:56,967 --> 00:04:57,967 But why are you shopping? 132 00:04:57,967 --> 00:04:59,500 Like, I... Don't do this right now. 133 00:04:59,500 --> 00:05:00,500 Why are you doing this? 134 00:05:00,500 --> 00:05:02,066 -I wanna know, too. -I'm a great shopper. 135 00:05:02,066 --> 00:05:03,900 -I'm curious why. -I'm a great shopper. 136 00:05:03,900 --> 00:05:06,567 Hi. Have we met? Paranoia will destroy ya. 137 00:05:06,567 --> 00:05:08,100 I'm just asking a simple question. 138 00:05:08,100 --> 00:05:10,500 No, I feel like there's more there than you're asking me. 139 00:05:10,500 --> 00:05:12,266 -[Joe] I'm worried. I'm worried for you. -No, no, no, no. 140 00:05:12,266 --> 00:05:13,867 I like shopping. I love shopping. It's my favorite. 141 00:05:13,867 --> 00:05:17,967 For the finale, I want you to make everybody's wheelhouse, 142 00:05:17,967 --> 00:05:19,233 high-end dinner. 143 00:05:19,867 --> 00:05:22,266 I want you to prove that your team can prepare 144 00:05:22,266 --> 00:05:27,100 an elegant, cohesive meal while working blind 145 00:05:27,100 --> 00:05:28,667 on a budget. 146 00:05:28,667 --> 00:05:31,000 -Wait. You slipped in one more thing there. -[Guy] No. 147 00:05:31,000 --> 00:05:32,133 -No. Shh. -[Guy] That was pretty much it. 148 00:05:32,133 --> 00:05:35,400 -[grunts] La-la. -I just said working blind on a budget. 149 00:05:35,400 --> 00:05:36,767 -No, no. -He did. He did. He said. 150 00:05:36,767 --> 00:05:38,500 What did you think I said? 151 00:05:38,500 --> 00:05:40,667 "The grocery store is your oyster." 152 00:05:40,667 --> 00:05:41,667 -[Joe] Yeah. -[Guy] No. 153 00:05:41,667 --> 00:05:43,367 Hunter, come here. 154 00:05:43,367 --> 00:05:45,266 What was that thing we had talked about earlier? 155 00:05:45,266 --> 00:05:47,066 We're going to do a thing when they had their thing. 156 00:05:47,066 --> 00:05:48,000 [Hunter] Oh, fudge. 157 00:05:48,000 --> 00:05:49,200 [Guy] Fudget. 158 00:05:49,200 --> 00:05:50,400 -Fudget. Yeah. -That's right. 159 00:05:50,400 --> 00:05:52,100 -What does that mean? -No, it wasn't fudget. 160 00:05:52,100 --> 00:05:53,567 It wasn't fudget. It rhymes with fudget. 161 00:05:53,567 --> 00:05:54,767 That did not sound right, actually. 162 00:05:54,767 --> 00:05:57,000 -[Guy] It rhymes with it. It rhymes with fudget. -Budget. 163 00:05:57,000 --> 00:05:58,266 -What did you say? -What is it? 164 00:05:58,266 --> 00:05:59,033 -Budget. -[Joe] Budget. 165 00:05:59,033 --> 00:06:00,967 -That's a good idea. -Great idea. 166 00:06:00,967 --> 00:06:02,367 I love it. You know what? 167 00:06:02,367 --> 00:06:03,567 -[sighs] -[Guy] That's great. 168 00:06:03,567 --> 00:06:05,300 Hunter, how much, uh, spare money do you have? 169 00:06:05,300 --> 00:06:07,166 -How much can we give? -I've got my lunch money, 170 00:06:07,166 --> 00:06:08,400 I got some out of the cash register. 171 00:06:08,400 --> 00:06:11,700 Okay. Now this right here is as good as-- 172 00:06:12,100 --> 00:06:13,133 How much is there? 173 00:06:13,266 --> 00:06:14,967 Oh! 174 00:06:14,967 --> 00:06:16,467 -$40. -[Hunter] $40 each. 175 00:06:16,467 --> 00:06:19,300 You have ten minutes and $40 each 176 00:06:19,300 --> 00:06:22,867 to shop, pay and prep your ingredients for your high-end dinner 177 00:06:22,867 --> 00:06:26,467 that must be plated in the total of 30 minutes. 178 00:06:26,467 --> 00:06:27,667 This is awful. 179 00:06:27,667 --> 00:06:29,400 As always, Wendy will be right over here, 180 00:06:29,400 --> 00:06:30,567 uh, checking you out, 181 00:06:30,567 --> 00:06:32,100 helping you with your groceries. 182 00:06:32,100 --> 00:06:33,800 -It might be prudent... -[Hunter] Mmm. 183 00:06:33,800 --> 00:06:35,266 ...to not spend all your money. 184 00:06:35,266 --> 00:06:37,767 [Guy] So when your fellow chefs come out to compete, 185 00:06:37,767 --> 00:06:39,767 there might be a little extra coin laying around. 186 00:06:39,767 --> 00:06:41,867 -'Cause you never know. I mean, you never know. -If they need something. 187 00:06:41,867 --> 00:06:43,800 Sometimes I get a little snackalicious, 188 00:06:43,800 --> 00:06:45,300 and I might want to have something. 189 00:06:45,300 --> 00:06:46,500 So I'm just saying 190 00:06:46,500 --> 00:06:49,100 you might want to stick around with some extra cash, okay? 191 00:06:49,100 --> 00:06:52,100 -Right. -You may want to leave at least five, six. 192 00:06:52,100 --> 00:06:54,266 Leave at least $3, okay? 193 00:06:54,266 --> 00:06:55,400 I mean, honestly, at least-- 194 00:06:55,400 --> 00:06:56,867 At least, like, two more than that. 195 00:06:56,867 --> 00:06:58,266 If you leave $1 for them 196 00:06:58,266 --> 00:06:59,867 and they have to go shopping with that, 197 00:06:59,867 --> 00:07:00,834 they're going to be in trouble. 198 00:07:00,834 --> 00:07:02,200 -Okay? -Yeah. It's not gonna help them. 199 00:07:02,200 --> 00:07:03,333 I'm serious. 200 00:07:04,800 --> 00:07:06,467 Why do you look so nervous? 201 00:07:06,467 --> 00:07:08,800 -I don't-- -I'm not happy about this. 202 00:07:08,800 --> 00:07:09,667 You know what, it's free money, 203 00:07:09,667 --> 00:07:11,667 and you get to shop the entire store. 204 00:07:11,667 --> 00:07:13,767 -It's pretty awesome. -You know what makes me feel so good at home, folks, 205 00:07:13,767 --> 00:07:14,667 is they're veterans, 206 00:07:14,667 --> 00:07:16,033 they've shopped here a bunch of times... 207 00:07:16,033 --> 00:07:17,100 -[Hunter] That's when you know. -...and it just went over 208 00:07:17,100 --> 00:07:18,533 like a lead balloon. 209 00:07:18,533 --> 00:07:19,967 -[Hunter] Uh-huh. -[Guy] And they're just standing here, burning time. 210 00:07:19,967 --> 00:07:22,467 -[Joe] Oh! -A-ha! 211 00:07:22,467 --> 00:07:24,467 -[Tiffani] Stop banging into me. -That was a good one. 212 00:07:24,467 --> 00:07:27,166 -That was a good one. -Haven't burned 'em that good in a while. 213 00:07:27,166 --> 00:07:29,467 We've started, we've started, we've started. 214 00:07:29,467 --> 00:07:31,300 -[Joe grunts] -Over you, Sasto. 215 00:07:31,300 --> 00:07:32,867 High-end dinner, $40. 216 00:07:32,867 --> 00:07:34,300 I'm coming for ya. 217 00:07:34,300 --> 00:07:37,000 Like, I don't know how I make that work. 218 00:07:37,000 --> 00:07:39,200 I have no idea. Blegh. 219 00:07:39,200 --> 00:07:40,567 Pork chops are not high-end. 220 00:07:40,567 --> 00:07:44,000 They are cheap, but they can be cooked really beautifully on a bone. 221 00:07:44,000 --> 00:07:44,967 [Joe] I like pork. 222 00:07:44,967 --> 00:07:47,367 I don't have very many options on a budget. 223 00:07:47,367 --> 00:07:50,000 I can either grab chicken, sausage, 224 00:07:50,000 --> 00:07:52,867 or make it a pork v. pork battle. 225 00:07:52,867 --> 00:07:54,367 Oh, we're gonna battle pork? All right. 226 00:07:54,367 --> 00:07:55,600 Yeah. I think it's battle pork. 227 00:07:55,600 --> 00:07:57,467 Might as well level the playing field 228 00:07:57,467 --> 00:07:59,200 and see who can cook the better chop. 229 00:07:59,200 --> 00:08:00,600 One, two, three, four. 230 00:08:01,400 --> 00:08:03,100 Both are going with pork. 231 00:08:03,700 --> 00:08:05,000 [Tiffani] I'm a good shopper, 232 00:08:05,000 --> 00:08:08,400 but the pressure for this shop is different. 233 00:08:08,400 --> 00:08:11,000 I have to leave hints that this is a high-end dish 234 00:08:11,000 --> 00:08:12,500 without buying high-end ingredients. 235 00:08:12,500 --> 00:08:15,133 I can't afford any of that. Oh, my God. 236 00:08:15,900 --> 00:08:17,667 Polenta can be so luscious. 237 00:08:17,667 --> 00:08:19,367 It can read really elegantly 238 00:08:19,367 --> 00:08:23,400 with tons of cream and lots of butter and seasoning. 239 00:08:23,400 --> 00:08:24,467 This is so hard. 240 00:08:24,467 --> 00:08:26,100 Polenta. 241 00:08:26,100 --> 00:08:29,467 I know I have pork chops, and I grab some grits. 242 00:08:29,467 --> 00:08:31,367 Cheap ingredients 243 00:08:31,367 --> 00:08:33,266 that my team can then transform 244 00:08:33,266 --> 00:08:35,000 into making to something delicious. 245 00:08:35,000 --> 00:08:37,200 Cream, cream, cream, cream, cream. 246 00:08:37,200 --> 00:08:38,200 Stop following me. 247 00:08:38,200 --> 00:08:40,300 [Tiffani] Stop doing the same thing I'm doing. 248 00:08:42,767 --> 00:08:45,200 I don't know, I don't know. 249 00:08:46,767 --> 00:08:48,266 [Tiffani] Move, move. Move away! 250 00:08:48,266 --> 00:08:49,567 No. You go away. 251 00:08:49,567 --> 00:08:50,967 [Tiffani] Mushrooms can be very high-end, 252 00:08:50,967 --> 00:08:53,367 but I get, like, the cheaper version of mushrooms. 253 00:08:53,367 --> 00:08:55,734 Are there bags or we're just throwing in our cart? 254 00:08:56,967 --> 00:08:59,367 -Oh, where'd you get that? -None of your bees. 255 00:08:59,367 --> 00:09:01,000 Where'd you find that? 256 00:09:01,000 --> 00:09:02,300 Excuse me. 257 00:09:06,100 --> 00:09:08,467 Hi. It's so interesting you stole my baskets. 258 00:09:08,467 --> 00:09:09,166 [Tiffani] Hi. I'm sorry. 259 00:09:09,166 --> 00:09:10,667 I want to grab an ingredient 260 00:09:10,667 --> 00:09:12,567 that can elevate it into high-end. 261 00:09:12,567 --> 00:09:16,667 And chanterelles, being a premium wild mushroom, can do that. 262 00:09:16,667 --> 00:09:18,300 So mushrooms is high-end. 263 00:09:20,467 --> 00:09:21,433 Ramps are high-end. 264 00:09:21,433 --> 00:09:23,600 [Joe] I'm also looking at the price tags. 265 00:09:23,600 --> 00:09:26,500 Try and choose ingredients that are by the pound. 266 00:09:26,500 --> 00:09:29,500 Just a few ramps add a whole lot of flavor 267 00:09:29,500 --> 00:09:32,667 for not a lot of weight or money. 268 00:09:32,667 --> 00:09:35,767 So I know Kelsey is following me up, cooking second. 269 00:09:35,767 --> 00:09:38,100 She specializes in Southern cuisine. 270 00:09:38,100 --> 00:09:40,100 She's gonna be doing most of the cooking. 271 00:09:40,100 --> 00:09:41,467 So I grab some okra. 272 00:09:44,066 --> 00:09:45,867 -[Tiffani] Maneet and Mei... -[Maneet exhales deeply] 273 00:09:45,867 --> 00:09:49,200 ...I'm not worried about playing to their wheelhouse with my shop. 274 00:09:49,200 --> 00:09:50,800 Where's the bouillon, guys? 275 00:09:50,800 --> 00:09:52,266 Here we go. 276 00:09:52,266 --> 00:09:54,634 I'm worried about having them understand where the dish needs to go. 277 00:09:55,967 --> 00:09:58,667 Your team cannot recover if you do not shop properly. 278 00:09:58,667 --> 00:10:00,266 Okay, Wendy. 279 00:10:00,266 --> 00:10:01,867 Here we go. 280 00:10:01,867 --> 00:10:04,166 And also, Guy's low-key saying 281 00:10:04,166 --> 00:10:06,266 I need to, like, leave some money behind. 282 00:10:06,266 --> 00:10:10,667 It might be prudent to not spend all your money because you never know. 283 00:10:10,667 --> 00:10:12,767 That money is gonna be consequential. 284 00:10:12,767 --> 00:10:15,000 These stakes are ridiculously high. 285 00:10:15,000 --> 00:10:16,166 There's $60,000. 286 00:10:16,166 --> 00:10:17,200 There's this dope trophy. 287 00:10:17,200 --> 00:10:19,500 Obviously, we want that. Hardwired for a trophy. 288 00:10:19,500 --> 00:10:22,367 And also maintaining the TOC queen crowns. 289 00:10:22,367 --> 00:10:24,000 [Wendy] And ramps. 290 00:10:24,000 --> 00:10:25,166 -23.95. -[Tiffani] Okay. 291 00:10:25,166 --> 00:10:26,800 [Wendy] I know you want to go, but... 292 00:10:27,800 --> 00:10:29,166 About that... Hi. 293 00:10:29,166 --> 00:10:30,767 It's not the first time I've shoplifted, Wendy. 294 00:10:30,767 --> 00:10:31,834 Let's be clear. 295 00:10:33,166 --> 00:10:35,867 Smart shopping over there by the redheaded wonder. 296 00:10:35,867 --> 00:10:37,967 Over $16 left for her team, 297 00:10:37,967 --> 00:10:39,500 which might be super necessary. 298 00:10:39,500 --> 00:10:41,800 And she looks like she has a pretty good menu. 299 00:10:41,800 --> 00:10:43,800 Yeah, I think that's too much. 300 00:10:43,800 --> 00:10:46,166 I'm gonna grab it, just in case. 301 00:10:46,166 --> 00:10:48,467 So generally in restaurants, you really only see 302 00:10:48,467 --> 00:10:50,600 these beautiful black plates 303 00:10:50,600 --> 00:10:52,500 when you're cooking high-end fine dining food. 304 00:10:52,500 --> 00:10:54,300 So I think that's the perfect choice 305 00:10:54,300 --> 00:10:56,767 to convey the message to the rest of my team 306 00:10:56,767 --> 00:10:58,800 that we need to do a high-end dinner. 307 00:10:59,967 --> 00:11:03,000 Knowing that it's a high-end dinner, 308 00:11:03,000 --> 00:11:06,100 for me, dinner always includes dessert. 309 00:11:06,100 --> 00:11:11,000 So I want to set Kelsey up with a couple of bananas, just in case she has the time 310 00:11:11,000 --> 00:11:13,300 and is feeling inspired to make dessert. 311 00:11:14,100 --> 00:11:15,266 We're the underdogs. 312 00:11:15,266 --> 00:11:16,900 We could do banana foster on the side 313 00:11:16,900 --> 00:11:18,667 and really blow the judges away. 314 00:11:18,667 --> 00:11:19,900 Start with this. 315 00:11:20,967 --> 00:11:21,934 And this. 316 00:11:21,934 --> 00:11:25,667 We want to win this thing like nothing else. 317 00:11:25,667 --> 00:11:28,166 Money aside, trophies aside, 318 00:11:28,166 --> 00:11:30,767 we want to see those TOC Champs go down. 319 00:11:30,767 --> 00:11:32,400 Some ramps. 320 00:11:32,400 --> 00:11:34,000 Oh, so you're really ramping it up now. 321 00:11:34,000 --> 00:11:35,567 -Ah. -Ba-dum-tss. 322 00:11:35,567 --> 00:11:36,700 How much would this add me? 323 00:11:37,467 --> 00:11:38,867 So I have the veal demi. 324 00:11:38,867 --> 00:11:40,266 It's really expensive. 325 00:11:40,266 --> 00:11:42,266 But I'd rather leave the cash for Kelsey 326 00:11:42,266 --> 00:11:44,000 and make a sauce from the pantry. 327 00:11:44,000 --> 00:11:45,200 31.52. 328 00:11:45,200 --> 00:11:46,867 -Thank you. -$8 left. 329 00:11:46,867 --> 00:11:48,800 Cool. I'm happy with that. 330 00:11:48,800 --> 00:11:50,367 [Guy] You've got 2.5 minutes, buddy. 331 00:11:50,367 --> 00:11:51,734 [Joe] I know. 332 00:11:54,000 --> 00:11:55,667 They spent a lot of time shopping, 333 00:11:55,667 --> 00:11:59,867 and their time is ticking down very quickly right now. 334 00:11:59,867 --> 00:12:02,667 Checking out shopping takes up way more time 335 00:12:02,667 --> 00:12:04,567 than I would have anticipated. 336 00:12:04,567 --> 00:12:08,000 There is no time at all to leave any clues. 337 00:12:12,300 --> 00:12:13,233 All right, folks. Let's meet the judges 338 00:12:13,233 --> 00:12:14,934 who will be deciding the championship team. 339 00:12:14,934 --> 00:12:18,734 We have award-winning chef with celebrated restaurants in Los Angeles, Chicago, 340 00:12:18,734 --> 00:12:20,934 the Iron Chef, Chef Stephanie Izard. 341 00:12:20,934 --> 00:12:22,200 Bicoastal restauranteur, 342 00:12:22,200 --> 00:12:24,467 culinary Triple Threat, 343 00:12:24,467 --> 00:12:27,066 the one and only Chef Michael Voltaggio. 344 00:12:27,066 --> 00:12:28,367 And the best-dressed guy, 345 00:12:28,367 --> 00:12:31,166 that's also just simply an eight time James Beard Award winner 346 00:12:31,166 --> 00:12:35,166 with restaurants on multiple continents, Chef Marcus Samuelsson. 347 00:12:35,166 --> 00:12:38,667 A lot going on, a lot going down and a lot at stake. 348 00:12:38,667 --> 00:12:40,066 This is the finale. 349 00:12:40,066 --> 00:12:42,767 Team TOC Champs, of course, they've all won Tournament of Champions. 350 00:12:42,767 --> 00:12:45,567 And then we have team Top Chef All-Stars. 351 00:12:45,567 --> 00:12:47,667 It's a huge deal, $60,000. 352 00:12:47,667 --> 00:12:49,166 So much at stake here. 353 00:12:49,166 --> 00:12:50,300 And it needs to be high-end. 354 00:12:50,300 --> 00:12:52,967 [Michael] Budget and high-end. 355 00:12:52,967 --> 00:12:54,367 [Marcus] Tiffani's just showing off now. 356 00:12:54,367 --> 00:12:56,567 She's got ramps, she's got pork. 357 00:12:56,567 --> 00:12:57,600 -She's-- -[Tiffani] No, she's not. 358 00:12:57,600 --> 00:12:58,600 She's freaking out. 359 00:12:58,600 --> 00:13:01,166 The first thing I'm gonna start is my polenta. 360 00:13:01,166 --> 00:13:04,767 I get water and heavy cream and butter going on my station, 361 00:13:04,767 --> 00:13:08,166 and then I line up, like, a sizzle plate in front of the pot 362 00:13:08,166 --> 00:13:11,467 to let them know that the rest of the cream 363 00:13:11,467 --> 00:13:14,600 and the polenta and thyme should go in there. 364 00:13:14,600 --> 00:13:15,934 [Stephanie] Tiffani's station is well underway. 365 00:13:15,934 --> 00:13:16,900 She's already cooking. 366 00:13:16,900 --> 00:13:18,867 She's got everything laid out and organized. 367 00:13:18,867 --> 00:13:22,767 I feel like she could have this dish halfway done by the time her time is up. 368 00:13:22,767 --> 00:13:24,500 There's so much more going on over on Joe's station. 369 00:13:25,200 --> 00:13:26,667 [Joe] One, two, three, four. 370 00:13:26,667 --> 00:13:29,033 Chefs, one minute. One to go. 371 00:13:29,033 --> 00:13:31,767 [Joe] I'm doing whatever I can to leave things organized 372 00:13:31,767 --> 00:13:33,767 so that my teammates have a clear vision 373 00:13:33,767 --> 00:13:35,500 as to what I wanted them to do. 374 00:13:36,567 --> 00:13:39,100 Onions, aromatics and bouillon in a pot. 375 00:13:39,100 --> 00:13:41,867 Hopefully, they see that as an opportunity to make sauce. 376 00:13:41,867 --> 00:13:43,967 Forty-five seconds, chefs. 377 00:13:43,967 --> 00:13:45,433 Oh, oh, oh. 378 00:13:45,433 --> 00:13:48,767 [Joe] I get the bananas and ice cream cups on the back of the station 379 00:13:48,767 --> 00:13:51,333 as an alternative option to make dessert. 380 00:13:52,734 --> 00:13:54,767 I want to get the pork chops seasoned, 381 00:13:54,767 --> 00:13:55,934 ready to go on the grill. 382 00:14:00,066 --> 00:14:02,500 Are you leaving breadcrumbs, Joe, or are you doing prep? 383 00:14:05,734 --> 00:14:06,834 And leave your money. 384 00:14:06,834 --> 00:14:10,000 [Guy] Ten, nine, eight, 385 00:14:10,000 --> 00:14:12,266 seven, six... 386 00:14:12,266 --> 00:14:13,266 Leave your cash. 387 00:14:13,266 --> 00:14:16,867 Four, three, two, one. 388 00:14:16,867 --> 00:14:18,166 You're out. Goodbye. 389 00:14:18,166 --> 00:14:19,333 [whistle blows] 390 00:14:21,467 --> 00:14:22,767 [grunts] 391 00:14:22,767 --> 00:14:24,600 [exhales deeply] Wow. 392 00:14:24,600 --> 00:14:26,166 [whistle blows] 393 00:14:30,367 --> 00:14:32,266 Okay. I need Maneet to see what we're doing. 394 00:14:32,266 --> 00:14:34,300 -[Guy] Look for your clues. -That's one component. 395 00:14:34,300 --> 00:14:37,100 Okay, pork chop. We've got all of this. 396 00:14:37,100 --> 00:14:40,300 Kelsey, follow the breadcrumbs. 397 00:14:40,300 --> 00:14:42,567 [Kelsey] I immediately see four black plates. 398 00:14:42,567 --> 00:14:45,967 Four black plates is fine dining, upscale. 399 00:14:45,967 --> 00:14:49,000 Okay. 400 00:14:49,000 --> 00:14:51,266 Then I see the ice cream sundae glasses. 401 00:14:51,266 --> 00:14:53,166 Sundae is obviously a dessert. 402 00:14:53,166 --> 00:14:55,867 I can go upscale dessert or upscale entree. 403 00:14:55,867 --> 00:14:57,200 Like, what is happening? 404 00:14:57,200 --> 00:14:59,300 Whatever, whatever. 405 00:14:59,300 --> 00:15:01,033 That's not a lot to go off of. 406 00:15:01,033 --> 00:15:04,166 I just think both shoppers could have given better clues. 407 00:15:05,200 --> 00:15:07,567 I want Kelsey to make a glazed pork chop. 408 00:15:07,567 --> 00:15:09,467 I want her to make a beautiful sauce. 409 00:15:09,467 --> 00:15:10,667 I left dessert on the side. 410 00:15:10,667 --> 00:15:12,667 She can make grits, mushrooms. 411 00:15:12,667 --> 00:15:14,734 You got a lot to do, Kelsey. 412 00:15:15,367 --> 00:15:16,033 All right. 413 00:15:16,033 --> 00:15:18,567 There's grits, pork chops, 414 00:15:18,567 --> 00:15:21,567 and my brain thinks upscale Southern. 415 00:15:21,567 --> 00:15:24,567 Grits can either be basic or the best thing ever, 416 00:15:24,567 --> 00:15:28,066 and he knows that I know how to do that with nothing. 417 00:15:28,066 --> 00:15:29,133 I just get this grits started. 418 00:15:29,133 --> 00:15:31,700 Then I'm gonna be feeding the corn into my grits. 419 00:15:33,066 --> 00:15:36,367 What do we need to use? We need to use pork chop. 420 00:15:36,367 --> 00:15:37,734 Okay, ingredients. 421 00:15:37,734 --> 00:15:40,300 Oh, there is some money left. 422 00:15:40,300 --> 00:15:42,967 I see pork chops which have been salted. 423 00:15:43,100 --> 00:15:44,200 Polenta. 424 00:15:44,200 --> 00:15:46,300 There is some polenta, some thyme. 425 00:15:46,300 --> 00:15:48,300 That's it, mama. That's it. Keep it simple. 426 00:15:48,300 --> 00:15:50,767 Get the polenta and get a pan on for the pork chops. 427 00:15:50,767 --> 00:15:52,667 [Maneet] The first thing that I do is this polenta. 428 00:15:52,667 --> 00:15:58,400 So Tiffani has left a saucepot with some milk. 429 00:15:58,400 --> 00:16:01,000 And I go ahead and put the instant polenta in it. 430 00:16:01,000 --> 00:16:02,300 There we go. 431 00:16:02,300 --> 00:16:04,567 Yes, yes, yes, yes, yes, yes, yes, yes, yes. 432 00:16:04,567 --> 00:16:05,533 [Maneet] So that when Mei Lin comes in, 433 00:16:05,533 --> 00:16:08,100 all she really needs to do is just finish it. 434 00:16:08,100 --> 00:16:09,767 Taste it, finish it. 435 00:16:09,767 --> 00:16:12,066 Yes, Maneet, get that pan on for the pork chops. 436 00:16:12,467 --> 00:16:13,800 All right, chefs. 437 00:16:14,967 --> 00:16:16,934 Just as a little point of information. 438 00:16:16,934 --> 00:16:19,300 Your dinner could be one of these four. 439 00:16:19,300 --> 00:16:21,967 It could be a Sunday supper, an international dinner, 440 00:16:21,967 --> 00:16:24,667 a fast food favorite or a high-end dinner. 441 00:16:24,667 --> 00:16:25,767 It is one of the four. 442 00:16:29,166 --> 00:16:31,867 All I can think is, like, black fine-dining plates. 443 00:16:31,867 --> 00:16:33,166 That's high-end dinner. 444 00:16:33,166 --> 00:16:34,567 I got it. I'm going. 445 00:16:34,567 --> 00:16:38,767 Black plates, high-end. Done. We got that locked in. 446 00:16:38,767 --> 00:16:40,834 [Kelsey] Now I'm gonna start with these pork chops. 447 00:16:40,834 --> 00:16:44,266 There is no worse sin than not letting your meat rest. 448 00:16:44,266 --> 00:16:47,934 So what I don't want to do is for Dale to come in 449 00:16:47,934 --> 00:16:50,367 and have to let them rest if he plans on slicing them, 450 00:16:50,367 --> 00:16:54,166 which I think I would probably do if I was going upscale. 451 00:16:54,166 --> 00:16:55,867 -[Marcus] Whoa! -[Stephanie] Whoa! 452 00:16:55,867 --> 00:16:57,300 Those are getting real grilling. 453 00:16:57,300 --> 00:16:58,600 Those grills are hot. 454 00:16:58,600 --> 00:17:00,934 [Joe] We've got flames on the grill. I'm not feeling good. 455 00:17:00,934 --> 00:17:02,934 Okay. I need Maneet to see what we're doing. 456 00:17:02,934 --> 00:17:04,166 [Guy] Maneet, how you feeling? 457 00:17:04,166 --> 00:17:06,300 Do you have any idea what you're cooking? 458 00:17:06,300 --> 00:17:08,066 A high-end dinner. 459 00:17:08,066 --> 00:17:09,500 Why would you say that? 460 00:17:09,500 --> 00:17:10,600 Because I'm just thinking of-- 461 00:17:10,600 --> 00:17:13,166 I'm looking at all of these mushrooms, 462 00:17:13,166 --> 00:17:14,367 there is ramp. 463 00:17:14,367 --> 00:17:17,266 Ramps, of course, you think about an expensive ingredient. 464 00:17:17,266 --> 00:17:20,166 -Okay, okay. -It's easier to shop. 465 00:17:20,166 --> 00:17:24,467 The next thing that I do is searing of the pork chops. 466 00:17:24,467 --> 00:17:26,667 The key to cooking pork chops is making sure 467 00:17:26,667 --> 00:17:28,867 that it's seared on both sides, 468 00:17:28,867 --> 00:17:30,934 and it's a hard sear. 469 00:17:30,934 --> 00:17:32,400 Yes, my girl. Yes. 470 00:17:33,367 --> 00:17:35,300 [Stephanie] Maneet has pork chops going. 471 00:17:35,300 --> 00:17:37,367 Kelsey, she's got her pork chops on the grill. 472 00:17:37,367 --> 00:17:39,300 They are on fire. 473 00:17:39,300 --> 00:17:41,200 [Kelsey] I've charred those pork chops on one side. 474 00:17:41,200 --> 00:17:42,567 That is flavor, y'all. 475 00:17:42,567 --> 00:17:44,266 They're resting. 476 00:17:44,266 --> 00:17:46,400 Dale can finish our pork chops. 477 00:17:48,100 --> 00:17:49,667 All right. Hold up, chefs. 478 00:17:49,667 --> 00:17:51,734 Hold up, hold up, hold up. 479 00:17:51,734 --> 00:17:53,100 Oh, my! No. 480 00:17:53,100 --> 00:17:55,467 -We made a bit of a mistake. -No. 481 00:17:55,467 --> 00:17:56,800 Dinner has to have what? 482 00:17:58,734 --> 00:17:59,900 Has to have dessert. 483 00:17:59,900 --> 00:18:02,867 So, fortunately, your team members left you some money. 484 00:18:02,867 --> 00:18:04,667 We're gonna need you now to take your money, 485 00:18:04,667 --> 00:18:08,200 go shopping and start to build dessert. 486 00:18:08,200 --> 00:18:09,967 [Maneet] I have less than five minutes left. 487 00:18:09,967 --> 00:18:11,567 Now I have to make a dessert? 488 00:18:11,567 --> 00:18:12,500 Come on. 489 00:18:12,500 --> 00:18:15,100 Unfortunately, your time doesn't stop now. 490 00:18:15,100 --> 00:18:16,300 Bye-bye. 491 00:18:16,967 --> 00:18:19,567 I bought the bananas. I put it in gear. 492 00:18:19,567 --> 00:18:23,400 [Kelsey] God. 493 00:18:23,400 --> 00:18:27,166 [Maneet] I am worried that I have to leave the pork chops. 494 00:18:27,166 --> 00:18:28,700 I'm, like, I have my fingers crossed. 495 00:18:30,734 --> 00:18:34,133 KBC has $8, Maneet has 16. 496 00:18:35,934 --> 00:18:38,467 [Kelsey] Joe got me bananas. It's like he knew. 497 00:18:38,467 --> 00:18:41,867 My brain thinks bananas, dessert, bananas foster. 498 00:18:41,867 --> 00:18:43,734 That is high-end Southern right there. 499 00:18:43,734 --> 00:18:46,367 The base of bananas foster is sugar and butter. 500 00:18:46,367 --> 00:18:48,467 Sugar and butter are on our station. 501 00:18:48,467 --> 00:18:49,667 Done. 502 00:18:49,667 --> 00:18:53,900 You cannot have high-end bananas foster without ice cream. 503 00:18:56,100 --> 00:18:58,100 And I need rum. 504 00:18:58,100 --> 00:19:00,367 I have to light this on fire for the flambe. 505 00:19:00,367 --> 00:19:01,734 [Wendy] You have 8.48. 506 00:19:01,734 --> 00:19:03,300 [Kelsey] Literally, y'all, $8. 507 00:19:03,300 --> 00:19:04,533 $8. 508 00:19:05,266 --> 00:19:06,667 The rum is 12.99. 509 00:19:06,667 --> 00:19:07,934 I forget that rum is expensive. 510 00:19:07,934 --> 00:19:10,166 -Right here? -[Kelsey] Go back, go back. 511 00:19:10,166 --> 00:19:12,533 So you know what you can buy with $8? 512 00:19:13,000 --> 00:19:14,266 Okay, that puts you at 5.88. 513 00:19:14,266 --> 00:19:15,600 Nothing. 514 00:19:17,734 --> 00:19:20,100 [Maneet] $16 for dessert. 515 00:19:20,100 --> 00:19:26,467 I am going to be making cherry jubilee-ish dessert. 516 00:19:26,467 --> 00:19:29,000 I grab some frozen pound cake 517 00:19:29,000 --> 00:19:31,867 and I grab some cherries. 518 00:19:33,367 --> 00:19:36,400 I think this dessert for high-end is because when you think of cherries, 519 00:19:36,400 --> 00:19:39,000 you think of a really decadent ingredient. 520 00:19:40,300 --> 00:19:41,934 [Wendy] 14.96. 521 00:19:41,934 --> 00:19:44,033 What did you think? I figured you wanted dessert. 522 00:19:44,033 --> 00:19:45,667 I mean, you're dressed like you're going out, 523 00:19:45,667 --> 00:19:46,834 you know, like, in the big city. 524 00:19:46,834 --> 00:19:47,867 This is true because it's the finale. 525 00:19:47,867 --> 00:19:48,967 We want to see something high-end. 526 00:19:48,967 --> 00:19:51,500 [Marcus] I would say this round is the toughest round 527 00:19:51,500 --> 00:19:53,600 because you threw that curveball, 528 00:19:53,600 --> 00:19:55,166 and they were cooking at the same time. 529 00:19:55,166 --> 00:19:57,166 This was really, really hard. 530 00:19:57,166 --> 00:19:58,800 I think they're going to be just fine. 531 00:19:59,467 --> 00:20:01,333 Four minutes. Four to go! 532 00:20:03,200 --> 00:20:06,033 I honestly, like, don't usually see Maneet this frazzled. 533 00:20:06,033 --> 00:20:07,767 When she's cooking, she looks frazzled. 534 00:20:07,767 --> 00:20:10,767 I think that she was so laser focused... 535 00:20:10,767 --> 00:20:13,233 -Yeah. -...throwing in the desert, as would any of us. 536 00:20:20,667 --> 00:20:22,567 [Stephanie] I feel like Maneet was really in the zone... 537 00:20:22,567 --> 00:20:24,166 -[Marcus] Yeah. -...and had plotted out exactly-- 538 00:20:24,166 --> 00:20:26,033 She's looking at the clock. She knows how many minutes she needs for the pork. 539 00:20:26,033 --> 00:20:27,133 And now you just throw that wrench. 540 00:20:27,133 --> 00:20:28,734 -You have to go think of a dessert. -[Marcus] Yeah. 541 00:20:28,734 --> 00:20:30,367 You're doing your thing, and all of the sudden, 542 00:20:30,367 --> 00:20:32,367 "Hey, I want another thing." 543 00:20:32,367 --> 00:20:35,066 It's dessert and it's halfway through a 30-minute cook... 544 00:20:35,066 --> 00:20:36,834 Like, that's just wild. 545 00:20:36,834 --> 00:20:39,567 So she had the most important thing on the stove 546 00:20:39,567 --> 00:20:40,400 when this was happening. 547 00:20:40,400 --> 00:20:42,266 Those pork chops are still cooking. 548 00:20:42,266 --> 00:20:44,266 It's not easy to come back from that. 549 00:20:44,266 --> 00:20:46,300 [Maneet] I need to make sure that the pork chop is done. 550 00:20:46,300 --> 00:20:48,834 I put it in the oven to make sure that 551 00:20:48,834 --> 00:20:50,266 it's cooked through and through. 552 00:20:52,734 --> 00:20:53,934 [Kelsey] There's not any time. 553 00:20:53,934 --> 00:20:55,467 I've got the grits started, 554 00:20:55,467 --> 00:20:58,500 I've charred those pork chops on one side, they're resting. 555 00:20:58,500 --> 00:21:00,667 I'm gonna start bananas foster. 556 00:21:00,667 --> 00:21:03,300 I don't know if Dale knows how to make bananas foster. 557 00:21:03,300 --> 00:21:05,934 -Desert's been started. -So I get the caramel going, 558 00:21:05,934 --> 00:21:08,133 I've got butter and sugar in a pan. 559 00:21:08,133 --> 00:21:09,834 If Dale just, like, slice bananas, 560 00:21:09,834 --> 00:21:12,634 add a little bit of cream, toss it and it's done. 561 00:21:13,200 --> 00:21:15,266 She's getting set up for Dale. 562 00:21:16,567 --> 00:21:19,133 [Guy] Pound cake, cherries, what are you thinking? 563 00:21:19,133 --> 00:21:21,100 Almost like a cherry jubilee. 564 00:21:21,100 --> 00:21:23,967 I mean, you guys do understand she's the two-time TOC champ. 565 00:21:23,967 --> 00:21:25,266 I mean, it's just-- 566 00:21:26,467 --> 00:21:28,600 [Maneet] I start prepping the dessert. 567 00:21:30,667 --> 00:21:31,867 We are champs 568 00:21:31,867 --> 00:21:34,500 and we know how to play this game. 569 00:21:34,500 --> 00:21:37,767 But the nerves are at an all-time high. 570 00:21:37,767 --> 00:21:40,667 There is so much at stake, not only the bragging rights 571 00:21:40,667 --> 00:21:44,000 but also those wonderful trophies and $60,000. 572 00:21:44,000 --> 00:21:45,900 So we really have to bring it. 573 00:21:47,667 --> 00:21:49,667 [Stephanie] Maneet put one dessert started together 574 00:21:49,667 --> 00:21:51,200 to kind of say, "This is the direction. 575 00:21:51,200 --> 00:21:52,367 This is what you're going to make. 576 00:21:52,367 --> 00:21:54,300 So please finish." [chuckles] 577 00:21:55,867 --> 00:21:57,767 [Guy] Two and a half minutes. 578 00:21:57,767 --> 00:21:59,734 [sighs] Oh, boy... 579 00:21:59,734 --> 00:22:01,567 [Kelsey] I'm making bananas foster. 580 00:22:01,567 --> 00:22:04,200 It takes a little while to develop a caramel. 581 00:22:04,200 --> 00:22:05,934 I'm doing grits. 582 00:22:05,934 --> 00:22:07,667 I'm then gonna just boil 583 00:22:07,667 --> 00:22:09,467 these grits with some chicken bouillon, 584 00:22:09,467 --> 00:22:12,367 which is gonna add viscosity and kind of fattiness. 585 00:22:12,367 --> 00:22:14,066 If you've ever had the best grits of your life, 586 00:22:14,066 --> 00:22:15,367 and you're like, "I don't know what it is. 587 00:22:15,367 --> 00:22:18,000 It just tastes great." Bouillon. 588 00:22:19,867 --> 00:22:23,200 Get it! We got to get a sauce. I hope she's got her sauce. 589 00:22:23,200 --> 00:22:25,867 I'm thinking to myself, like, oh, my gosh. 590 00:22:25,867 --> 00:22:27,500 If Dale can use those mushrooms 591 00:22:27,500 --> 00:22:29,500 to make, like, a nutty mushroomy, 592 00:22:29,500 --> 00:22:31,100 brown buttery thing 593 00:22:31,100 --> 00:22:32,867 to put on top of the pork chops. 594 00:22:32,867 --> 00:22:35,867 So in a skillet, I've got onions and thyme, 595 00:22:35,867 --> 00:22:37,734 and I've got the butter waiting for him. 596 00:22:37,734 --> 00:22:39,300 So I'm like, "Put it in here." 597 00:22:39,300 --> 00:22:41,567 And I sit a basket of mushrooms there. 598 00:22:41,567 --> 00:22:43,467 And you've got smoky, you've got nutty, 599 00:22:43,467 --> 00:22:45,734 you've got umami, intense flavors, 600 00:22:45,734 --> 00:22:47,400 which is high-end southern food. 601 00:22:50,100 --> 00:22:52,500 [Guy] One minute and 30 seconds left. 602 00:22:53,767 --> 00:22:54,800 [Maneet] Time is running out, 603 00:22:54,800 --> 00:22:57,567 but I think that we need a sauce of some sorts. 604 00:22:57,567 --> 00:22:59,767 Parsley and ramps, 605 00:22:59,767 --> 00:23:02,133 and I decide to make a chimichurri. 606 00:23:02,133 --> 00:23:05,266 I'm thinking of something nice and bright and acidic 607 00:23:05,266 --> 00:23:06,867 to just lift the plate. 608 00:23:06,867 --> 00:23:09,400 Because everything is going to be really decadent in it. 609 00:23:09,400 --> 00:23:11,133 And so that's why I think chimichurri 610 00:23:11,133 --> 00:23:12,500 is going to be the perfect foil. 611 00:23:12,500 --> 00:23:13,600 She's making a chimichurri. 612 00:23:13,600 --> 00:23:15,166 She's making a ramp chimichurri. I'm here for this. 613 00:23:15,166 --> 00:23:17,200 I am here for this. 614 00:23:18,667 --> 00:23:20,567 Chefs, you've got 20 seconds. 615 00:23:20,567 --> 00:23:21,800 Twenty to go. 616 00:23:22,400 --> 00:23:23,934 Twenty seconds, game time. 617 00:23:23,934 --> 00:23:24,734 Let's go. 618 00:23:24,734 --> 00:23:30,033 [Guy] Ten, nine, eight, seven, six... 619 00:23:30,033 --> 00:23:35,467 Leave your roadmaps. Four, three, two, one. 620 00:23:35,467 --> 00:23:37,033 Chefs, you're done. Out of the kitchen. 621 00:23:37,033 --> 00:23:38,500 [clapping] 622 00:23:38,500 --> 00:23:39,867 No, no, you're great. 623 00:23:39,867 --> 00:23:41,934 [Kelsey] So... Wow. 624 00:23:41,934 --> 00:23:43,567 [Tiffani] Get in here. Are you kidding? 625 00:23:43,567 --> 00:23:45,000 Yeah. I did it. 626 00:23:45,000 --> 00:23:46,100 [Tiffani] You got it. You got it. You got it. 627 00:23:46,100 --> 00:23:47,667 Wow. Oh, my God. 628 00:23:47,667 --> 00:23:48,400 Good job. Good job. 629 00:23:48,400 --> 00:23:49,700 -[blows whistle] -[Guy] Let's go. 630 00:23:51,500 --> 00:23:54,734 [Guy laughing] Look at Mei Lin. Smoking. 631 00:23:54,734 --> 00:23:56,734 Dale Talde down here. 632 00:23:56,734 --> 00:23:58,066 All right, she's in the pit. 633 00:23:58,066 --> 00:24:00,367 -So we're high end dinner. On a budget. -[sighs] High end dinner. 634 00:24:00,367 --> 00:24:01,400 Yeah, 40 bucks. 635 00:24:01,667 --> 00:24:03,567 -Budget? -$40. 636 00:24:03,567 --> 00:24:05,400 Oh, I didn't know that! 637 00:24:05,400 --> 00:24:06,200 I was wondering... 638 00:24:06,200 --> 00:24:07,400 I was like, "Where are the herbs? 639 00:24:07,400 --> 00:24:08,734 Where is the rum?" 640 00:24:09,600 --> 00:24:11,000 -[sighs] -Ten minutes and counting. 641 00:24:12,367 --> 00:24:13,567 What's up, Mei? 642 00:24:13,567 --> 00:24:15,033 -What's up, chefs? -Hi. 643 00:24:15,033 --> 00:24:17,200 -Good. How are you? -Look in the oven. Look in the oven. 644 00:24:17,200 --> 00:24:18,133 -[Tiffani] Yes! -[Maneet] Yes! Okay. 645 00:24:18,133 --> 00:24:19,600 [Mei] I check on the pork in the oven. 646 00:24:19,600 --> 00:24:21,000 You know, it's a big pork chop, 647 00:24:21,000 --> 00:24:22,367 it's on the bone. 648 00:24:22,367 --> 00:24:24,266 I see polenta. 649 00:24:24,266 --> 00:24:27,166 If that doesn't scream steakhouse type dinner, 650 00:24:27,166 --> 00:24:28,266 I don't know what does. 651 00:24:28,266 --> 00:24:29,567 Chef Mei Lin, what are you thinking? 652 00:24:29,567 --> 00:24:34,667 Definitely some sort of steakhouse dinner? 653 00:24:34,667 --> 00:24:36,266 Mei, Mei, Mei, Mei, Mei, Mei... 654 00:24:36,266 --> 00:24:39,400 [both speaking indistinctly] 655 00:24:39,400 --> 00:24:40,900 Guy! 656 00:24:43,400 --> 00:24:47,500 [whispering] Pork chops, mushrooms and ramps... 657 00:24:47,500 --> 00:24:49,367 [Dale] One of the first things I saw was dessert glasses. 658 00:24:49,367 --> 00:24:51,367 So I immediately knew, oh, we're making dessert. 659 00:24:51,367 --> 00:24:53,934 I see a caramel that's being made, 660 00:24:53,934 --> 00:24:55,133 I see bananas. 661 00:24:55,133 --> 00:24:56,500 Okay, bananas foster. 662 00:24:56,500 --> 00:24:58,567 I see grits bubbling away, 663 00:24:58,567 --> 00:25:00,367 I see some pork chops that have been grilled. 664 00:25:00,367 --> 00:25:01,934 I start to think that this is a homey meal. 665 00:25:01,934 --> 00:25:04,300 Like, you know, pork chops are homey, grits are homey... 666 00:25:05,100 --> 00:25:06,600 Chefs, here were the choices 667 00:25:06,600 --> 00:25:08,500 of what your team had to cook tonight, 668 00:25:08,500 --> 00:25:10,667 Sunday Supper, International Dinner, 669 00:25:10,667 --> 00:25:13,667 Fast Food Favorite or High End Dinner. 670 00:25:13,667 --> 00:25:16,100 So which of the four is your team member cooking? 671 00:25:16,100 --> 00:25:17,734 You are cooking the same thing. 672 00:25:17,734 --> 00:25:21,033 At first, I thought "steakhouse" theme. 673 00:25:21,033 --> 00:25:21,900 But I see that whiteboard 674 00:25:21,900 --> 00:25:24,166 and I immediately thought high end. 675 00:25:24,166 --> 00:25:25,166 We're going high end. 676 00:25:25,166 --> 00:25:26,567 -Yes, yes! -Yes. Yes! Okay, good. 677 00:25:26,567 --> 00:25:28,100 -Yes, yes, yes! -Good. Good. 678 00:25:28,100 --> 00:25:29,400 [Guy] What do you think you're cooking there, Dale? 679 00:25:29,400 --> 00:25:31,100 -[Dale] Sunday Supper. -[Guy] Sunday Supper. 680 00:25:31,100 --> 00:25:33,066 What makes you think Sunday supper? 681 00:25:33,066 --> 00:25:36,834 To me pork chops, grits, that says Sunday Supper to me. 682 00:25:36,834 --> 00:25:37,700 Okay. 683 00:25:37,700 --> 00:25:39,367 You could do a high end Sunday Supper, 684 00:25:39,367 --> 00:25:41,567 but that's not what the judges are looking for. 685 00:25:41,567 --> 00:25:42,934 [Dale] So I'm thinking it's Sunday Supper 686 00:25:42,934 --> 00:25:45,100 because that's the homey meal. I feel great about it. 687 00:25:48,200 --> 00:25:49,867 -Hi. -[Joe] Hi, Guy! 688 00:25:49,867 --> 00:25:51,667 -[Guy] Hi. -Hey. 689 00:25:51,667 --> 00:25:53,667 -Hey. -Oh, it's nice and cool in here. 690 00:25:53,667 --> 00:25:54,500 Your buddy thinks 691 00:25:54,500 --> 00:25:56,300 that he's got a Sunday supper going. 692 00:25:56,300 --> 00:25:57,333 -Okay. -Which is weird. 693 00:25:57,333 --> 00:26:00,467 Because in our world the black plating is fine... 694 00:26:00,467 --> 00:26:01,767 -[Kelsey] ...fine dining. -I mean, it's my world too. 695 00:26:01,767 --> 00:26:03,100 [Joe] Right? 696 00:26:10,100 --> 00:26:11,400 [Stephanie] Our final two chefs have just come in. 697 00:26:11,400 --> 00:26:13,266 Mei raced over here in record time. 698 00:26:13,266 --> 00:26:15,100 This entire competition is coming down 699 00:26:15,100 --> 00:26:16,734 to this last round of cooking. 700 00:26:16,734 --> 00:26:18,767 High end, pork against pork, 701 00:26:18,767 --> 00:26:22,100 head to head, winner take all, this Is it. 702 00:26:22,867 --> 00:26:24,066 [Mei] Mushrooms? 703 00:26:24,066 --> 00:26:25,300 -You got it. -You got it, Mei. 704 00:26:25,300 --> 00:26:26,867 -You got it. You got it. -You got it. Just see what you have. 705 00:26:26,867 --> 00:26:28,000 [Mei] There is a plate 706 00:26:28,000 --> 00:26:30,133 and there's also a sundae dish. 707 00:26:30,133 --> 00:26:34,467 So I knew immediately that we had to do two dishes 708 00:26:34,467 --> 00:26:37,300 and that one is a main dish and one is a dessert. 709 00:26:37,300 --> 00:26:38,734 It's definitely high end. 710 00:26:39,867 --> 00:26:42,367 I see the pound cake on the cutting board. 711 00:26:42,367 --> 00:26:47,467 I see cherries in a liquid, so I think, cherries jubilee. 712 00:26:47,467 --> 00:26:48,567 [Maneet] Don't need to do too much. 713 00:26:48,567 --> 00:26:50,467 -Just do it. Just a, just a... -That's it, that's it. 714 00:26:50,467 --> 00:26:51,533 Just that. 715 00:26:51,533 --> 00:26:53,734 [Mei] Being the third chef, you're the person 716 00:26:53,734 --> 00:26:55,467 putting the entire thing together, 717 00:26:55,467 --> 00:26:56,867 making sure it's cohesive. 718 00:26:56,867 --> 00:26:59,567 So if you don't win, 719 00:26:59,567 --> 00:27:02,967 it definitely falls on the third chef. 720 00:27:02,967 --> 00:27:04,467 [Tiffani] No, you don't have to saute the pound cake. 721 00:27:04,467 --> 00:27:05,634 You don't have to do it. 722 00:27:06,033 --> 00:27:07,300 You don't have to do it. 723 00:27:07,300 --> 00:27:09,266 Okay. But if you want to, that's cool. 724 00:27:10,266 --> 00:27:12,000 [Mei] I get that pound cake into a pan 725 00:27:12,000 --> 00:27:13,166 with some brown butter. 726 00:27:13,166 --> 00:27:16,166 I wanna give it a little bit more flavor, more texture. 727 00:27:16,166 --> 00:27:21,000 I just wanna make sure it's the best pound cake that the judges have ever had. 728 00:27:21,000 --> 00:27:23,166 The next thing I do is taste the cherry sauce, 729 00:27:23,166 --> 00:27:25,166 and it's really incredibly sweet, 730 00:27:25,166 --> 00:27:27,266 and I add some red wine vinegar 731 00:27:27,266 --> 00:27:29,700 to make sure that I balance it out. 732 00:27:31,367 --> 00:27:33,166 [Guy] What's going on with the bananas there, homes? 733 00:27:33,166 --> 00:27:35,133 -Bananas foster. -[Guy] Got it, got it. 734 00:27:35,133 --> 00:27:36,734 [Dale] Kelsey had started caramel, 735 00:27:36,734 --> 00:27:38,166 but I gotta finish this caramel off, 736 00:27:38,166 --> 00:27:40,300 cut these bananas and get them into the pan. 737 00:27:40,300 --> 00:27:42,066 So I'm thinking it's Sunday Supper, 738 00:27:42,066 --> 00:27:43,300 but at this point, I'm just really trying 739 00:27:43,300 --> 00:27:45,000 to get all these ingredients cooked 740 00:27:45,000 --> 00:27:46,300 so I can plate a dish. 741 00:27:46,934 --> 00:27:48,800 There's okra on the station. 742 00:27:50,033 --> 00:27:51,400 You know, I decided to fry the okra, 743 00:27:51,400 --> 00:27:54,367 because that's the only way I like okra, is fried. 744 00:27:54,367 --> 00:27:56,600 I thought, you know what's more homier than fried okra? 745 00:27:58,767 --> 00:28:02,066 [sizzling] 746 00:28:02,066 --> 00:28:04,600 -Make a sauce, make a sauce... -[Tiffani] You make a sauce. 747 00:28:04,600 --> 00:28:05,867 [Mei] I see the mushrooms, 748 00:28:05,867 --> 00:28:07,834 and I immediately thought, high end. 749 00:28:07,834 --> 00:28:08,634 There we go. She's in the mushrooms. 750 00:28:08,634 --> 00:28:10,500 -She's in the mushrooms! -Okay. Good! 751 00:28:10,500 --> 00:28:14,867 [Mei] Get those seared and I quickly add cream. 752 00:28:14,867 --> 00:28:16,066 A little cream in there. 753 00:28:16,066 --> 00:28:17,500 -I love it. I love it. -Yes. Okay, okay, okay. 754 00:28:17,500 --> 00:28:20,734 -How you feelin', chef? -Feel okay. You know? 755 00:28:20,734 --> 00:28:21,533 What are you working here? 756 00:28:21,533 --> 00:28:24,667 I have a chimichurri for the pork, 757 00:28:24,667 --> 00:28:27,667 I have a sauce ready. I have polenta. 758 00:28:27,667 --> 00:28:28,800 Fantastic. 759 00:28:29,734 --> 00:28:30,533 Five minutes, chefs. 760 00:28:30,533 --> 00:28:32,100 You got five minutes to be plated. 761 00:28:33,467 --> 00:28:34,600 [Dale] These grits, 762 00:28:34,600 --> 00:28:36,734 super buttery, super creamy, tons of corn in them. 763 00:28:36,734 --> 00:28:39,533 Bananas are bubbling away in the caramel... 764 00:28:40,100 --> 00:28:42,266 I have maitakes in the fryer. 765 00:28:42,266 --> 00:28:43,867 They're crisping up. 766 00:28:43,867 --> 00:28:46,600 You know, it's just the one thing is the cook on my pork chop. 767 00:28:46,600 --> 00:28:49,233 You've got a really hard grill on those pork chops, girl. 768 00:28:49,233 --> 00:28:51,567 -[laughs] -[Kelsey] Oh, God. 769 00:28:51,567 --> 00:28:52,767 That was during my dessert shops. 770 00:28:52,767 --> 00:28:55,166 I know. I was watching it over here. 771 00:28:55,166 --> 00:28:56,100 Well, he can carve it. 772 00:28:56,100 --> 00:28:57,967 -Yeah. -And they're completely raw still. 773 00:28:57,967 --> 00:29:00,100 -Like, completely raw. -But does he know that? 774 00:29:00,100 --> 00:29:03,233 [Dale] I don't really know how well they're cooked. 775 00:29:03,233 --> 00:29:04,467 Something being overcooked 776 00:29:04,467 --> 00:29:06,967 can be a matter of three to four to five seconds. 777 00:29:06,967 --> 00:29:09,000 He hasn't touched them. We're in trouble. 778 00:29:10,100 --> 00:29:13,400 I see a cast iron pan that has some fat, 779 00:29:13,400 --> 00:29:15,467 some thyme, some onions, some garlic in it, 780 00:29:15,467 --> 00:29:16,834 and I think that, "Okay, 781 00:29:16,834 --> 00:29:19,567 this is the pan I'm going to finish cooking my pork chops in." 782 00:29:19,567 --> 00:29:21,367 -All right, I like that. I like that. -That's good. This is good. 783 00:29:21,367 --> 00:29:24,133 -This is good. -[Dale] Cooking week after week, 784 00:29:24,133 --> 00:29:25,767 going through other competitors, 785 00:29:25,767 --> 00:29:27,800 I'm dying to get this win for us. 786 00:29:29,266 --> 00:29:30,500 The polenta, taste the polenta. 787 00:29:30,500 --> 00:29:32,500 -Start plating! -Get it on the plate. Get it on the plate. 788 00:29:33,767 --> 00:29:34,967 [Mei] I tasted the polenta. 789 00:29:34,967 --> 00:29:37,100 Polenta was seasoned just right. 790 00:29:37,100 --> 00:29:38,867 I didn't wanna overseason it 791 00:29:38,867 --> 00:29:41,233 because the sauce was salty, 792 00:29:41,233 --> 00:29:44,367 so I left the polenta as it was. 793 00:29:44,367 --> 00:29:48,600 As the third chef, I'm feeling so much adrenaline, 794 00:29:48,600 --> 00:29:49,867 the stakes are so high. 795 00:29:49,867 --> 00:29:52,266 There have been six total teams... 796 00:29:52,266 --> 00:29:54,300 -[Maneet] Good, good, good. Come on. -[Tiffani] Yes! 797 00:29:54,300 --> 00:29:55,934 [Mei] We wanna win that trophy. 798 00:29:55,934 --> 00:29:57,500 We're the TOC champs. 799 00:29:57,500 --> 00:29:59,166 Losing is not an option. 800 00:29:59,166 --> 00:30:00,567 When you're saying high end, 801 00:30:00,567 --> 00:30:03,133 -it's gonna come down to technical execution. -Yeah. 802 00:30:03,133 --> 00:30:04,867 Who cooked the perfect pork chop? 803 00:30:04,867 --> 00:30:06,033 Whose grits were creamy? 804 00:30:06,033 --> 00:30:09,100 That's the only opportunity they have to be "high end." 805 00:30:09,100 --> 00:30:12,367 Is this worth $60,000? 806 00:30:13,266 --> 00:30:15,133 [Guy] Two minutes, chefs. Two to go. 807 00:30:17,033 --> 00:30:19,133 [Tiffani] Plate, please. Please start plating. 808 00:30:19,133 --> 00:30:20,266 Please start plating. 809 00:30:20,266 --> 00:30:21,533 She's got a lot of work to do. 810 00:30:23,567 --> 00:30:25,266 [both] Yes, yes, yes, yes, yes, yes. 811 00:30:25,266 --> 00:30:26,367 Okay, good, good, good. 812 00:30:26,367 --> 00:30:27,967 [Mei] I get the agrodolce cherries 813 00:30:27,967 --> 00:30:30,266 on top of the pound cake. 814 00:30:30,266 --> 00:30:31,333 [Tiffani] Come on, come on, come on. 815 00:30:31,333 --> 00:30:33,000 We have a lot of components to get on four plates. 816 00:30:33,967 --> 00:30:35,667 [Maneet] Yes! Finish that. Finish that. 817 00:30:35,667 --> 00:30:36,767 [Mei] For my main dish, 818 00:30:36,767 --> 00:30:39,266 I get the polenta onto the plate. 819 00:30:39,266 --> 00:30:41,066 -It's okay. -It's okay. 820 00:30:41,834 --> 00:30:44,634 [Mei] Next up is the pan seared pork chop. 821 00:30:45,567 --> 00:30:47,500 After that, mushroom sauce... 822 00:30:47,500 --> 00:30:49,734 -Chimichurri, chimichurri, chimichurri! -Chimichurri! 823 00:30:49,734 --> 00:30:51,900 [Mei] Some of that green chimichurri 824 00:30:52,567 --> 00:30:53,867 and finito. 825 00:30:55,767 --> 00:30:59,166 [Guy] One minute. Sixty seconds to plate! 826 00:30:59,166 --> 00:31:00,867 [Dale] I start to think that this is a homey meal 827 00:31:00,867 --> 00:31:03,500 that might have some, like, high end aspects to it. 828 00:31:03,500 --> 00:31:04,367 'Cause I see ramps, 829 00:31:04,367 --> 00:31:06,166 which are very high end ingredients. 830 00:31:06,166 --> 00:31:08,500 So it makes me start to wonder if it's more high end. 831 00:31:08,500 --> 00:31:10,033 I'm going to plate this dish high end 832 00:31:10,033 --> 00:31:12,066 and then hopefully cover all the bases. 833 00:31:12,066 --> 00:31:13,600 High end, open fire cooking. 834 00:31:13,600 --> 00:31:14,667 -Yes. -We've got brulee, 835 00:31:14,667 --> 00:31:16,400 we have grill, we have char. 836 00:31:17,000 --> 00:31:18,567 [Dale] I love a runny grit, 837 00:31:18,567 --> 00:31:20,266 almost acts as a sauce. 838 00:31:20,266 --> 00:31:21,900 So I get that on the plate. 839 00:31:22,500 --> 00:31:24,033 The pork chops look overcooked, 840 00:31:24,033 --> 00:31:25,834 and I'm going to hope for the best. 841 00:31:25,834 --> 00:31:28,133 I wanna lay the chop down and use the pork chop 842 00:31:28,133 --> 00:31:30,266 almost as a second plate for the garnishes. 843 00:31:30,266 --> 00:31:31,700 Like some of our ramps... 844 00:31:33,166 --> 00:31:34,967 the maitake mushrooms. 845 00:31:34,967 --> 00:31:37,000 I wanna kind of gingerly rest this okra 846 00:31:37,000 --> 00:31:38,567 on top of all these ingredients, 847 00:31:38,567 --> 00:31:40,467 almost like magazine quality. 848 00:31:40,467 --> 00:31:42,867 He's gotta plate the ice cream and the dessert still. 849 00:31:42,867 --> 00:31:46,767 -[Guy] Thirty seconds. -[Dale] I get my bananas 850 00:31:46,767 --> 00:31:50,000 into the bowl, douse it with some caramel, 851 00:31:50,000 --> 00:31:53,000 trying to do this really fancy version of an ice cream scoop. 852 00:31:53,000 --> 00:31:54,200 And I'm just thinking to myself, 853 00:31:54,200 --> 00:31:56,400 "If you don't get ice cream on this plate, you're done. 854 00:31:56,400 --> 00:31:57,834 Get some ice cream on the plate." 855 00:31:57,834 --> 00:32:02,567 [Guy] Five, four, three, two, one! 856 00:32:02,567 --> 00:32:04,033 Chefs, that's it. Stop working. 857 00:32:04,033 --> 00:32:07,300 -Nice job. Well done. -[all cheering] 858 00:32:08,467 --> 00:32:09,867 That was so stressful. 859 00:32:09,867 --> 00:32:11,500 Are you worried about the pork chops or no? 860 00:32:12,166 --> 00:32:13,300 Of course. I would've... 861 00:32:13,300 --> 00:32:14,533 I would've sliced them open. 862 00:32:14,533 --> 00:32:17,967 [Kelsey] If he was concerned about them being anything over, 863 00:32:17,967 --> 00:32:19,433 he would have cut around that. 864 00:32:19,433 --> 00:32:21,133 -Do you see what I'm saying? -Yeah, yeah, yeah. He had the time, I think. 865 00:32:21,133 --> 00:32:22,467 He had time to stop and be, like, 866 00:32:22,467 --> 00:32:23,567 "I need to cut around this. 867 00:32:23,567 --> 00:32:25,000 I need to..." And he didn't. 868 00:32:27,667 --> 00:32:28,700 [Guy] All right, judges. Here we are. 869 00:32:28,700 --> 00:32:31,600 This is the finale of our All Star Relay Rumble. 870 00:32:31,600 --> 00:32:33,233 It's the Team TOC Champs 871 00:32:33,233 --> 00:32:36,000 versus Team Top Chef All-Stars. 872 00:32:36,000 --> 00:32:37,500 First up, Chef Mei Lin, 873 00:32:37,500 --> 00:32:39,000 what do you think you had to make? 874 00:32:39,000 --> 00:32:42,600 Think everybody had the same ingredients to work with. 875 00:32:44,567 --> 00:32:46,400 High end dinner... 876 00:32:46,400 --> 00:32:48,166 Okay. So you thought you had a high end dinner. 877 00:32:48,166 --> 00:32:50,800 -Budget high end dinner? -Okay. 878 00:32:51,967 --> 00:32:53,166 What do you got for us? 879 00:32:53,166 --> 00:32:56,467 So today we have a seared pork chop 880 00:32:56,467 --> 00:32:59,567 with grits with a chimichurri 881 00:32:59,567 --> 00:33:04,400 and a mushroom sauce. And we have a pound cake 882 00:33:04,400 --> 00:33:07,000 with some sweet and sour cherries and whipped cream. 883 00:33:07,000 --> 00:33:09,233 Let's bring the TOC champs in, please. 884 00:33:09,233 --> 00:33:11,700 -[both cheering] -[Mei] God, you guys. 885 00:33:12,300 --> 00:33:13,367 Weirdos. 886 00:33:13,367 --> 00:33:14,734 [Tiffani] You crushed! 887 00:33:14,734 --> 00:33:15,667 [Guy] All right. 888 00:33:15,667 --> 00:33:17,567 Tiffani, you wanna give Mei Lin the insight 889 00:33:17,567 --> 00:33:19,233 of what the challenge actually was? 890 00:33:19,233 --> 00:33:21,166 -High end budget. -High and budget. 891 00:33:21,166 --> 00:33:23,400 So high end dinner, $40. 892 00:33:23,400 --> 00:33:25,734 I'm not surprised to have such an impressive plate 893 00:33:25,734 --> 00:33:27,033 put in front of me from the three of you. 894 00:33:27,033 --> 00:33:28,133 We'll just start with that. 895 00:33:28,133 --> 00:33:29,500 Starting out with the shop, 896 00:33:29,500 --> 00:33:32,667 it's so interesting that both teams got pork chops. 897 00:33:32,667 --> 00:33:35,667 So it come across that that was the challenge, was a pork chop challenge. 898 00:33:35,667 --> 00:33:37,166 I think the scariest moment for me 899 00:33:37,166 --> 00:33:39,367 was, Maneet, when you walked away from those pork chops. 900 00:33:39,367 --> 00:33:42,934 I expected to just cut into a half overcooked pork chop, 901 00:33:42,934 --> 00:33:45,467 but it's super moist and juicy. 902 00:33:45,467 --> 00:33:50,367 The flavor that you got in, especially for me, the sauce, 903 00:33:50,367 --> 00:33:51,600 is incredible here. 904 00:33:51,600 --> 00:33:54,467 The small details makes it a very high end 905 00:33:54,467 --> 00:33:55,767 feel to this dish. 906 00:33:55,767 --> 00:33:57,967 Because grits and pork 907 00:33:57,967 --> 00:34:01,066 doesn't necessarily make it a high end dinner. 908 00:34:01,066 --> 00:34:02,967 Because the way you guys executed this 909 00:34:02,967 --> 00:34:06,033 makes it very, very lush and luxurious. 910 00:34:06,033 --> 00:34:07,467 Very, very nice touch. 911 00:34:07,467 --> 00:34:09,934 Everyone knew that you guys gonna be tough to beat. 912 00:34:09,934 --> 00:34:12,767 So you had to do budget and high end. 913 00:34:12,767 --> 00:34:14,567 And I think what's interesting here 914 00:34:14,567 --> 00:34:18,500 is that your ingredients definitely represent budget, 915 00:34:18,500 --> 00:34:21,300 but what's high end is your ability to cook. 916 00:34:21,300 --> 00:34:23,000 The only thing I would say, 917 00:34:23,000 --> 00:34:25,967 is the polenta is a little under seasoned. 918 00:34:25,967 --> 00:34:26,967 [Stephanie] Then you go to the dessert. 919 00:34:26,967 --> 00:34:29,567 It's a three ingredient challenge, pretty much. 920 00:34:29,567 --> 00:34:31,767 Pound cake, smart gameplay, 921 00:34:31,767 --> 00:34:34,934 -cherries, whipped cream... -[Michael] The bread is warm and toasty. 922 00:34:34,934 --> 00:34:36,000 The cream is soft, 923 00:34:36,000 --> 00:34:38,934 -the berries are sweet. -[Stephanie] It's so simple. 924 00:34:38,934 --> 00:34:40,834 I don't know how high end it is. 925 00:34:40,834 --> 00:34:42,867 I just wanna keep eating that dessert. 926 00:34:44,500 --> 00:34:46,667 All right, let's bring in the second team. 927 00:34:46,667 --> 00:34:49,367 Top Chef All-Stars, Chef Dale Talde. 928 00:34:49,367 --> 00:34:51,500 All right, Chef, Impressive battle. 929 00:34:51,500 --> 00:34:52,667 Why don't you explain to us 930 00:34:52,667 --> 00:34:54,033 what you felt the challenge was? 931 00:34:54,033 --> 00:34:55,967 I saw some pretty high end ingredients 932 00:34:55,967 --> 00:34:57,834 like maitake mushrooms and ramps, 933 00:34:57,834 --> 00:34:59,867 so I think it's like a, 934 00:34:59,867 --> 00:35:02,166 like a high end dinner and dessert... 935 00:35:02,166 --> 00:35:03,934 -Okay. -You sound so confident when you say that. 936 00:35:03,934 --> 00:35:05,233 [all laughing] 937 00:35:05,233 --> 00:35:06,667 You had told me earlier that 938 00:35:06,667 --> 00:35:08,734 you felt it was a Sunday Supper. 939 00:35:08,734 --> 00:35:11,367 Yeah. I, I looked at-- 940 00:35:12,667 --> 00:35:15,767 I don't think I have maitake mushrooms or ramps for Sunday supper. 941 00:35:15,767 --> 00:35:17,133 -[Guy] Okay. -We reserve that a little bit, 942 00:35:17,133 --> 00:35:20,467 for something a little more special than, than just Sunday Supper. 943 00:35:20,467 --> 00:35:21,867 Break the dish down for us. 944 00:35:21,867 --> 00:35:25,367 [Dale] So we grilled a pork chop and then we fried 945 00:35:25,367 --> 00:35:28,000 some maitake mushrooms, along with some grilled ramps, 946 00:35:28,000 --> 00:35:31,967 underneath is a cheesy grit with corn and fried okra, 947 00:35:31,967 --> 00:35:33,934 and then a roasted banana with a salted caramel, 948 00:35:33,934 --> 00:35:37,233 a touch of black pepper and a scoop of vanilla ice cream. 949 00:35:37,233 --> 00:35:39,033 So an homage to a bananas foster. 950 00:35:39,033 --> 00:35:41,400 -An homage to a bananas foster. -With no with no rum money. 951 00:35:41,400 --> 00:35:43,567 With no rum and no gueridon, 952 00:35:43,567 --> 00:35:46,066 and lighting in front of the guests. 953 00:35:46,066 --> 00:35:49,567 Well, why don't we invite the rest of your team out and they can enlighten you 954 00:35:49,567 --> 00:35:51,133 on what exactly you were cooking? 955 00:35:51,133 --> 00:35:53,367 [laughs] Please. That would be great. 956 00:35:53,367 --> 00:35:54,734 -Chef. -Good job. 957 00:35:54,734 --> 00:35:57,567 -Thank you. -Joe, why don't you go ahead and enlighten Chef Talde? 958 00:35:57,567 --> 00:35:59,934 The challenge was a high end dinner 959 00:35:59,934 --> 00:36:02,500 and dessert on a budget with $40. 960 00:36:03,567 --> 00:36:06,233 Looking at all this, you were able to bring 961 00:36:06,233 --> 00:36:08,567 so much to the plate on such a small budget. 962 00:36:08,567 --> 00:36:10,667 I think the star on this plate for me, the mushrooms 963 00:36:10,667 --> 00:36:12,133 but also just the polenta 964 00:36:12,133 --> 00:36:14,133 having the fresh corn inside of it, 965 00:36:14,133 --> 00:36:16,834 so each bite, you get a little bit different of texture. 966 00:36:16,834 --> 00:36:18,100 Looking at the pork chop, 967 00:36:18,100 --> 00:36:19,667 it went a little too far on the inside, 968 00:36:19,667 --> 00:36:20,967 so it's eating a bit dry. 969 00:36:20,967 --> 00:36:22,266 I wish the sauce had come together 970 00:36:22,266 --> 00:36:23,967 a little bit more because when I took my spoon 971 00:36:23,967 --> 00:36:26,867 from the ice cream, licked off all that ice cream 'cause I love it, 972 00:36:26,867 --> 00:36:28,100 and then went in for that sauce, 973 00:36:28,100 --> 00:36:29,500 it's just a little too loose. 974 00:36:29,500 --> 00:36:32,734 If it was in a bowl, perhaps you could have enjoyed all those flavors. 975 00:36:32,734 --> 00:36:34,266 But being able to take that small amount of money 976 00:36:34,266 --> 00:36:35,967 and bring so much flavor is really impressive. 977 00:36:35,967 --> 00:36:37,400 Thank you. 978 00:36:37,400 --> 00:36:40,567 I think one thing that's brilliant about this dish is presentation first. 979 00:36:40,567 --> 00:36:41,767 Like, the black plate 980 00:36:41,767 --> 00:36:43,033 and just the way you stacked it 981 00:36:43,033 --> 00:36:45,567 looks like the cover of every magazine right now. 982 00:36:45,567 --> 00:36:47,667 I think the char on the pork chop was really good. 983 00:36:47,667 --> 00:36:50,266 You want that when you get a grilled chop of sorts. 984 00:36:50,266 --> 00:36:52,300 You wanna taste char, I think you nailed that part. 985 00:36:52,300 --> 00:36:55,066 [Marcus] I love the maitake-okra sweetness. 986 00:36:55,066 --> 00:36:57,467 That is absolutely delicious. 987 00:36:57,467 --> 00:36:58,467 I'll tell you what I love, 988 00:36:58,467 --> 00:36:59,767 I love the grits. 989 00:36:59,767 --> 00:37:01,834 Great, great, great job on that. 990 00:37:01,834 --> 00:37:04,600 I do think that the sauce for me 991 00:37:04,600 --> 00:37:07,166 is a little bit too thin to tie the dish together. 992 00:37:07,166 --> 00:37:09,166 It could have been a little bit richer. 993 00:37:09,166 --> 00:37:11,667 And then, looking at our bananas foster shout out, 994 00:37:11,667 --> 00:37:13,266 Ernie and I microwave our ice cream, 995 00:37:13,266 --> 00:37:14,300 and we eat it every day of the week, 996 00:37:14,300 --> 00:37:15,834 so this makes me very happy. 997 00:37:15,834 --> 00:37:17,767 What is this microwave your ice cream stuff? 998 00:37:17,767 --> 00:37:18,767 You don't microwave your ice cream? 999 00:37:18,767 --> 00:37:20,166 -Why would you microwave your ice cream? -I do. 1000 00:37:20,166 --> 00:37:21,567 -I do. -So that it tastes like this 1001 00:37:21,567 --> 00:37:24,600 -because then it's, like, creamy and soft and delicious. -[Guy] What? 1002 00:37:24,600 --> 00:37:26,133 [all laughing] 1003 00:37:26,133 --> 00:37:30,066 Who doesn't want... I mean, we literally just had tableside bananas fosters. 1004 00:37:30,066 --> 00:37:31,567 We were sitting over there 1005 00:37:31,567 --> 00:37:34,000 and you made bananas foster tableside. 1006 00:37:34,000 --> 00:37:36,667 -So that's high end. -Yeah! You did it. 1007 00:37:36,667 --> 00:37:37,400 [Guy] Very nice. 1008 00:37:37,400 --> 00:37:39,467 That was one heck of a finale. 1009 00:37:39,467 --> 00:37:41,367 Congratulations. Job well done. 1010 00:37:41,367 --> 00:37:43,467 -Well done. -Nice job, everybody. 1011 00:37:43,467 --> 00:37:45,100 Unfortunately, only one team 1012 00:37:45,100 --> 00:37:48,233 will be crowned the Relay Rumble Champions. 1013 00:37:48,233 --> 00:37:50,500 We're gonna ask you to head back to somewhere else 1014 00:37:50,500 --> 00:37:51,767 and hang out there for a while 1015 00:37:51,767 --> 00:37:53,166 until we figure out what we're doing 1016 00:37:53,166 --> 00:37:54,467 and then we'll call you back, 1017 00:37:54,467 --> 00:37:55,500 and somebody's gonna win. 1018 00:37:55,500 --> 00:37:57,367 So which high end dinner and dessert 1019 00:37:57,367 --> 00:37:58,567 deserves the higher score? 1020 00:37:58,567 --> 00:38:00,367 What are the chances that we ending up 1021 00:38:00,367 --> 00:38:03,567 with very similar dishes, which makes it amazing? 1022 00:38:03,567 --> 00:38:05,567 It kind of became a pork against pork competition. 1023 00:38:05,567 --> 00:38:07,567 -And who cooked it better. -[Stephanie] And who cooked it better. 1024 00:38:07,567 --> 00:38:10,734 The char on the outside of the Top Chefs, 1025 00:38:10,734 --> 00:38:13,467 the pork was delicious and had so much flavor, 1026 00:38:13,467 --> 00:38:15,400 but you just can't forgive an overcooked pork chop. 1027 00:38:15,400 --> 00:38:17,233 I think TOC Champs edged them out 1028 00:38:17,233 --> 00:38:18,567 a little bit on gameplay. 1029 00:38:18,567 --> 00:38:20,233 Other than a little salt in the polenta, 1030 00:38:20,233 --> 00:38:23,233 they built luxury out of budget ingredients. 1031 00:38:23,233 --> 00:38:26,000 [Stephanie] For me, the one thing that really won on Top Chefs 1032 00:38:26,000 --> 00:38:28,567 -is the polenta. -[Marcus] They executed that to perfection. 1033 00:38:28,567 --> 00:38:30,567 All right, time to tally up your scores. 1034 00:38:30,567 --> 00:38:31,967 Forty points available for taste, 1035 00:38:31,967 --> 00:38:33,200 40 points for the game play 1036 00:38:33,200 --> 00:38:36,233 and 20 points for the plating for a possible of 100 points. 1037 00:38:43,667 --> 00:38:44,967 So I don't know, judges, 1038 00:38:44,967 --> 00:38:49,467 if we saved the toughest challenge for last, but I have to say, 1039 00:38:49,467 --> 00:38:50,734 with all the expertise 1040 00:38:50,734 --> 00:38:52,967 that you've gained in the competition 1041 00:38:52,967 --> 00:38:54,266 over the last four weeks, 1042 00:38:54,266 --> 00:38:57,166 you were not short on talent or determination. 1043 00:38:57,166 --> 00:38:58,934 I think both teams battled really well. 1044 00:38:58,934 --> 00:39:00,166 So congratulations. 1045 00:39:00,166 --> 00:39:01,934 -Nice to have you. -[all cheering] 1046 00:39:01,934 --> 00:39:03,133 Well done, guys. 1047 00:39:03,133 --> 00:39:07,233 Unfortunately, as we all know, there can only be one champ. 1048 00:39:07,233 --> 00:39:08,867 Let's take a look at the scores. 1049 00:39:08,867 --> 00:39:11,567 TOC Champs, 40 points available in game play. 1050 00:39:11,567 --> 00:39:13,667 40 in taste, 20 in plating. 1051 00:39:13,667 --> 00:39:17,133 Game play, 36 out of 40. 1052 00:39:17,133 --> 00:39:22,367 -Oh. -Taste... 37, out of 40. 1053 00:39:23,133 --> 00:39:28,100 And plating at 18 for a score of 91. 1054 00:39:28,100 --> 00:39:30,467 -Congratulations. -[Kelsey] Nice job, guys. 1055 00:39:30,467 --> 00:39:33,266 [Guy] Don't get so excited. 1056 00:39:33,266 --> 00:39:35,734 What's, what's going on over here with the pity party? 1057 00:39:35,734 --> 00:39:37,300 -There's no pity party. -This is what I get? 1058 00:39:37,300 --> 00:39:39,600 -You get a 91. -[Stephanie] They expect a 98. 1059 00:39:39,600 --> 00:39:41,467 -They expected a 98. -There is suspense. 1060 00:39:41,467 --> 00:39:42,700 No, no, no, no, no. We didn't expect-- 1061 00:39:42,700 --> 00:39:44,934 Look at these three. Like they've never won anything before. 1062 00:39:44,934 --> 00:39:46,500 [groans] Oh, oh, oh... 1063 00:39:47,967 --> 00:39:49,600 Top Chef All-Stars, 1064 00:39:49,600 --> 00:39:52,500 this is a beatable score with what you did. 1065 00:39:53,166 --> 00:39:54,300 Well, we're gonna go to commercial. 1066 00:39:54,300 --> 00:39:56,667 We'll be back in about two hours... 1067 00:39:56,667 --> 00:39:59,634 -[all laughing] -...to tell you that you need better than a 91. 1068 00:40:02,066 --> 00:40:04,166 Thirty five in gameplay, 1069 00:40:05,600 --> 00:40:09,834 35 in taste, plating at 18. 1070 00:40:09,834 --> 00:40:13,233 -And there you have it, at an 88. Congratulations. -[gasps] 1071 00:40:13,233 --> 00:40:16,767 -[all applauding] -[Guy] Congratulations to TOC Champs. 1072 00:40:16,767 --> 00:40:18,133 [all applauding] 1073 00:40:18,133 --> 00:40:21,767 Both of these teams really battled it out and did a fantastic job. 1074 00:40:21,767 --> 00:40:24,166 Congratulations, making it all the way to the finale. 1075 00:40:24,166 --> 00:40:26,867 It was a hard fought road, but maybe we'll see you again. 1076 00:40:26,867 --> 00:40:30,500 -Ladies and gentlemen, the Top Chef All-Stars. -[all cheering] 1077 00:40:30,500 --> 00:40:32,400 Great job, guys. Great job. 1078 00:40:32,400 --> 00:40:34,767 [mimicking sad music] 1079 00:40:34,767 --> 00:40:36,100 -We lost. -We lost. 1080 00:40:36,100 --> 00:40:38,300 And you know what? We lost to the champs. 1081 00:40:38,300 --> 00:40:41,000 There were four belts on that... On three people on that team. 1082 00:40:41,000 --> 00:40:44,367 [Dale] 100%. And we didn't lose by a lot. 1083 00:40:44,367 --> 00:40:45,667 [Kelsey] I think if we rematched 1084 00:40:45,667 --> 00:40:47,967 that exact finale episode again, 1085 00:40:48,500 --> 00:40:49,834 like, we could have won. 1086 00:40:49,834 --> 00:40:52,233 -It was splitting hairs truly at the end. -[Dale] Of course. 1087 00:40:52,233 --> 00:40:53,934 All right, ladies and gentlemen, 1088 00:40:53,934 --> 00:40:57,166 Triple G All-Star Relay Rumble Champions, 1089 00:40:57,166 --> 00:40:59,166 give it up, the TOC Champs! 1090 00:40:59,166 --> 00:41:01,867 -[all cheering] -Yes! 1091 00:41:01,867 --> 00:41:04,734 -Now. -[all cheering] 1092 00:41:06,834 --> 00:41:09,000 Here you go and a nice victorious medal. 1093 00:41:09,000 --> 00:41:12,500 And very nice and heavy, by the way. There you go. 1094 00:41:12,500 --> 00:41:15,867 -This is so cool. -So now you have the Relay Rumble Championship title. 1095 00:41:15,867 --> 00:41:17,967 Congratulations, TOC Champs. 1096 00:41:17,967 --> 00:41:21,066 -There you go. Fantastic! Fantastic. -[all cheering] 1097 00:41:21,066 --> 00:41:23,000 Everything is right in the world. 1098 00:41:23,000 --> 00:41:25,367 -The universe is in harmony. -[sighs in relief] 1099 00:41:25,367 --> 00:41:28,033 Before I say good night, I'm missing something. 1100 00:41:28,033 --> 00:41:29,467 Oh, thank you to my judges. 1101 00:41:29,467 --> 00:41:31,300 Judges did an awesome job tonight. 1102 00:41:32,033 --> 00:41:33,667 Wait, there's missing something still. 1103 00:41:33,667 --> 00:41:35,233 Missing something still. 1104 00:41:35,233 --> 00:41:38,166 That's right! The check for $6,000 apiece. 1105 00:41:38,166 --> 00:41:39,734 [all laughing] 1106 00:41:39,734 --> 00:41:40,767 It's missing a zero. 1107 00:41:40,767 --> 00:41:41,767 [Marcus] That's so good. 1108 00:41:41,767 --> 00:41:43,400 [all cheering] 1109 00:41:43,400 --> 00:41:47,233 [Guy] There you have it, ladies. TOC Champs. 1110 00:41:47,233 --> 00:41:51,133 -Your check for $60,000. -Hell yeah. 1111 00:41:51,133 --> 00:41:52,567 Give it up for the champs. 1112 00:41:52,567 --> 00:41:54,867 Thanks to the judges. Join us next time 1113 00:41:54,867 --> 00:41:57,367 for some more really twisted challenges 1114 00:41:57,367 --> 00:41:59,967 right here on Guy's Grocery Games. Adios.