1 00:00:01,501 --> 00:00:03,901 This is for everything. It's for all the marbles. 2 00:00:04,067 --> 00:00:06,166 Those hard things that I went through, I had to, 3 00:00:06,167 --> 00:00:07,701 to be able to sit here. 4 00:00:07,868 --> 00:00:10,366 Eight celebrated chefs are here to represent 5 00:00:10,367 --> 00:00:13,566 their signature international cuisines in the first-ever 6 00:00:13,567 --> 00:00:15,767 Triple G Global Games. 7 00:00:15,934 --> 00:00:18,766 - The expectation here is so high. - Oh. 8 00:00:18,767 --> 00:00:21,601 The chef who conquers this epic international event will 9 00:00:21,767 --> 00:00:25,467 receive the winner's cup and $50,000. 10 00:00:25,634 --> 00:00:27,766 Everything is on the line here. 11 00:00:27,767 --> 00:00:30,400 You're cooking to represent your entire country. 12 00:00:30,567 --> 00:00:32,501 Tonight, two fearless chefs will fight 13 00:00:32,667 --> 00:00:36,099 for their country's culinary glory in a final face-off 14 00:00:36,100 --> 00:00:37,766 the world will be watching. 15 00:00:37,767 --> 00:00:40,400 Over the next two rounds, I want you to prepare the judges 16 00:00:40,567 --> 00:00:42,666 three separate courses. 17 00:00:42,667 --> 00:00:45,567 The games are getting harder and harder round by round. 18 00:00:45,734 --> 00:00:47,666 The boulder just got a lot bigger 19 00:00:47,667 --> 00:00:49,000 as I'm pushing it up the hill. 20 00:00:49,167 --> 00:00:50,867 - This is beautiful. - Thank you, Chef. 21 00:00:50,868 --> 00:00:52,400 The tuna is ethereal. 22 00:00:52,567 --> 00:00:53,567 - Wow. - Wow. 23 00:00:53,734 --> 00:00:54,733 Wow. 24 00:00:54,734 --> 00:00:57,267 It's the finale of Triple G Global Games. 25 00:01:03,367 --> 00:01:06,567 So, let's meet our two final global gladiators, 26 00:01:06,734 --> 00:01:08,701 representing South Korea-- 27 00:01:08,868 --> 00:01:11,766 James Beard-nominated chef Kevin Lee, 28 00:01:11,767 --> 00:01:14,400 whose Korean dishes have wowed the judges 29 00:01:14,567 --> 00:01:16,300 every step of the way. 30 00:01:16,467 --> 00:01:18,367 Sweet, the spice. 31 00:01:18,534 --> 00:01:20,000 This is absolutely delicious. 32 00:01:20,167 --> 00:01:21,601 The noodles are so perfect. 33 00:01:24,067 --> 00:01:25,000 Sup, Guy? 34 00:01:25,167 --> 00:01:27,167 It's the finale. I feel great 35 00:01:27,334 --> 00:01:29,968 representing my country, my culture, 36 00:01:30,133 --> 00:01:33,801 and I wanna show people what Korean food is all about. 37 00:01:33,968 --> 00:01:36,400 Representing Mexico, chef and culinary 38 00:01:36,567 --> 00:01:38,666 anthropologist Claudette Zepeda, 39 00:01:38,667 --> 00:01:42,766 whose authentic Mexican flavors have made her unstoppable. 40 00:01:42,767 --> 00:01:47,067 That perfect golden brown fry just is-- 41 00:01:47,234 --> 00:01:48,766 it makes it so inviting. 42 00:01:48,767 --> 00:01:52,400 This is a really dynamic duet of plates. 43 00:01:52,567 --> 00:01:53,567 This is fantastic. 44 00:01:55,267 --> 00:01:57,000 Viva México. 45 00:01:57,167 --> 00:02:00,099 We are in the finale and representing Mexico. 46 00:02:00,100 --> 00:02:01,501 I mean, I have literally the country. 47 00:02:01,667 --> 00:02:03,266 It feels like it's on my shoulders to be like, 48 00:02:03,267 --> 00:02:04,367 do it right. 49 00:02:04,534 --> 00:02:05,868 Like a fighter. 50 00:02:06,033 --> 00:02:07,167 Like a fighter. 51 00:02:07,334 --> 00:02:09,467 - What's up, Chef? - Let's go. 52 00:02:09,634 --> 00:02:11,166 Welcome, chefs. 53 00:02:11,167 --> 00:02:16,266 You are at the Triple G Global Games finale. 54 00:02:16,267 --> 00:02:17,400 It's a big deal. 55 00:02:18,868 --> 00:02:21,200 Mexico and South Korea couldn't be more proud. 56 00:02:23,367 --> 00:02:26,367 Let's take a look at your journey on the bracket board. 57 00:02:26,534 --> 00:02:28,200 Mr. Fieri? 58 00:02:28,367 --> 00:02:30,100 All night, I'm working on this thing. 59 00:02:30,267 --> 00:02:31,300 Wow, look at that. 60 00:02:31,467 --> 00:02:34,300 Both of you made such incredible dishes. 61 00:02:34,467 --> 00:02:36,701 I mean, what a battle. Battle royale. 62 00:02:36,868 --> 00:02:39,167 Congratulations to the two of you to making it to the finale. 63 00:02:39,334 --> 00:02:40,601 Good job, well done. 64 00:02:40,767 --> 00:02:43,267 Tonight, because you're such incredible chefs, 65 00:02:43,434 --> 00:02:47,267 I'm gonna ask you to do a two-round competition. 66 00:02:47,434 --> 00:02:49,968 And to make sure that this goes correctly, 67 00:02:50,133 --> 00:02:52,166 we are going to judge this 68 00:02:52,167 --> 00:02:55,366 with the old school Flavortown scoreboard, 69 00:02:55,367 --> 00:02:57,867 to really make sure that we keep 70 00:02:57,868 --> 00:03:00,367 all of the rounds going together. 71 00:03:00,534 --> 00:03:04,601 Evaluated in three categories, gameplay, taste, and plating. 72 00:03:04,767 --> 00:03:06,667 Ultimately, the chef with the highest score at the end 73 00:03:06,834 --> 00:03:08,466 of the two rounds will win. 74 00:03:08,467 --> 00:03:10,901 They'll win the winner's cup, then there's a little prize 75 00:03:11,067 --> 00:03:12,466 that comes with it, which is called 76 00:03:12,467 --> 00:03:15,400 a $50,000 check. 77 00:03:15,567 --> 00:03:17,100 Yeah. 78 00:03:17,267 --> 00:03:18,601 Like the sound of that. 79 00:03:18,767 --> 00:03:19,766 Are you ready for the main event? 80 00:03:19,767 --> 00:03:21,467 - Let's go! - OK. 81 00:03:21,634 --> 00:03:23,400 Over the next two rounds, I want you to prepare 82 00:03:23,567 --> 00:03:27,266 the judges three separate courses. 83 00:03:27,267 --> 00:03:30,901 Starting with a showstopping appetizer, OK? 84 00:03:31,067 --> 00:03:33,200 I don't care if it's hot. I don't care if it's cold. 85 00:03:33,367 --> 00:03:35,767 It's gotta speak you and speak your country. 86 00:03:35,934 --> 00:03:39,067 Here's the great news, 'cause I hate dragging 87 00:03:39,234 --> 00:03:40,433 these things on. 88 00:03:40,434 --> 00:03:42,968 You're gonna have to run around like it's lunch rush, 89 00:03:43,133 --> 00:03:46,467 'cause you got 20 minutes to shop, prepare, and plate 90 00:03:46,634 --> 00:03:48,901 your showstopping appetizer. 91 00:03:49,067 --> 00:03:52,266 - Oh, no. - Yes. 92 00:03:52,267 --> 00:03:54,267 Twenty minutes. 93 00:03:54,434 --> 00:03:55,467 Easy peasy. 94 00:03:55,634 --> 00:03:57,701 In three, two, one, go. 95 00:03:57,868 --> 00:04:00,999 - Oh, here we go again. - See! 96 00:04:08,367 --> 00:04:10,400 No. Sorry, oh! 97 00:04:10,567 --> 00:04:13,367 The first cook is, of course, 20 minutes, 'cause why would 98 00:04:13,534 --> 00:04:16,466 he give us any more time? But it has to be a showstopper. 99 00:04:16,467 --> 00:04:18,567 It is a showstopper appetizer. 100 00:04:18,734 --> 00:04:19,967 Sorry. 101 00:04:19,968 --> 00:04:22,466 Showstopper, for me, literally stop people in its tracks. 102 00:04:22,467 --> 00:04:23,867 Whether they smell it or they see it, 103 00:04:23,868 --> 00:04:26,367 they're going to want to eat it. 104 00:04:26,534 --> 00:04:28,400 It was really important in the finale 105 00:04:28,567 --> 00:04:30,868 for me to-- to go back to... 106 00:04:31,901 --> 00:04:34,067 the roots of the Zepeda family. 107 00:04:34,234 --> 00:04:37,901 So we spent a lot of time in the beaches of Nayarit. 108 00:04:38,067 --> 00:04:43,000 So I think of grilled fish. So I'm gonna do a tuna tostada. 109 00:04:43,167 --> 00:04:45,601 It sears beautifully on the outside, while staying raw 110 00:04:45,767 --> 00:04:46,701 on the inside. 111 00:04:46,868 --> 00:04:48,767 It will cook really, really fast. 112 00:04:49,868 --> 00:04:52,366 And we got 20 minutes, so realistically, 113 00:04:52,367 --> 00:04:55,466 I have to get everything purchased in one to two minutes. 114 00:04:58,234 --> 00:04:59,701 Only one of us can win. 115 00:04:59,868 --> 00:05:02,467 I want that $50,000. 116 00:05:02,634 --> 00:05:05,466 But it's also-- it's-- it's for the legacy. 117 00:05:05,467 --> 00:05:06,467 It's for my children. 118 00:05:08,000 --> 00:05:09,701 The stakes are really, really high. 119 00:05:17,868 --> 00:05:19,801 What are you cooking? Sweet potatoes in 18 minutes? 120 00:05:19,968 --> 00:05:20,834 Beef tartare. 121 00:05:21,000 --> 00:05:22,801 I'm gonna make sweet potato chips. 122 00:05:22,968 --> 00:05:25,867 Twenty minutes to shop and cook. 123 00:05:25,868 --> 00:05:29,000 I know I'm gonna make my beef tartare called yukhoe. 124 00:05:30,100 --> 00:05:31,968 Beef tartare is perfect 'cause you don't have 125 00:05:32,133 --> 00:05:33,999 to cook the protein. 126 00:05:34,000 --> 00:05:37,067 And what's more showstopping than a caviar? 127 00:05:37,234 --> 00:05:39,267 You know, when they have these quick 20-minute things, 128 00:05:39,434 --> 00:05:41,566 there's not a whole lot to think. 129 00:05:41,567 --> 00:05:43,166 Do we have green onions? 130 00:05:43,167 --> 00:05:44,701 Yep, right above you, Chef, right here. 131 00:05:44,868 --> 00:05:47,667 There's no plan B. There's no pivoting. 132 00:05:47,834 --> 00:05:49,567 Asian pear. 133 00:05:49,734 --> 00:05:52,000 You make your decision, and you gotta go for it. 134 00:05:54,467 --> 00:05:55,868 Claudette is a fierce competitor. 135 00:05:57,701 --> 00:06:00,367 She is the only thing that's standing in between me 136 00:06:00,534 --> 00:06:02,467 and the $50,000, 137 00:06:02,634 --> 00:06:04,968 and I'm hoping I can take her out. 138 00:06:05,133 --> 00:06:07,467 Sixteen minutes, sixteen to go. 139 00:06:12,567 --> 00:06:15,567 So here to help pick a champion are our great judges. 140 00:06:15,734 --> 00:06:17,033 Well, because they're great chefs. 141 00:06:17,200 --> 00:06:20,200 We have the celebrated Boston restaurateur steeped in world 142 00:06:20,367 --> 00:06:22,766 cuisines and winner of "Tournament of Champions III," 143 00:06:22,767 --> 00:06:25,667 the champ herself, Chef Tiffani Faison. 144 00:06:25,834 --> 00:06:28,467 James Beard award-winning chef and master of wood-fired 145 00:06:28,634 --> 00:06:30,766 flavors with multiple wins under his belt, 146 00:06:30,767 --> 00:06:32,666 Chef Jonathon Sawyer. 147 00:06:32,667 --> 00:06:35,067 A renowned restaurateur and acclaimed cookbook author 148 00:06:35,234 --> 00:06:39,968 and the only two-time champ of TOC, the one and only 149 00:06:40,133 --> 00:06:41,666 Chef Maneet Chauhan. 150 00:06:41,667 --> 00:06:44,767 Twenty minutes to shop and to prepare 151 00:06:44,934 --> 00:06:47,667 a showstopping appetizer? 152 00:06:47,834 --> 00:06:50,099 - Oh. - The expectation here, like, the assignment 153 00:06:50,100 --> 00:06:51,167 is so high. 154 00:06:52,400 --> 00:06:53,466 You got a game plan here, Chef? 155 00:06:53,467 --> 00:06:56,667 I'm gonna do tuna tostada a la Claudette. 156 00:06:56,834 --> 00:06:58,000 Got it. Nice call. 157 00:06:59,467 --> 00:07:01,867 When Claudette gets back to her station, I love within 158 00:07:01,868 --> 00:07:03,000 the first ten seconds something 159 00:07:03,167 --> 00:07:04,767 is on the grill. - On the grill. 160 00:07:04,934 --> 00:07:07,266 Getting a depth of flavor that inevitably is gonna pay 161 00:07:07,267 --> 00:07:08,667 dividends in the final dish. - Yep. 162 00:07:09,868 --> 00:07:13,667 I first started prepping my marinade for the fish. 163 00:07:13,834 --> 00:07:16,099 So poblanos-- what else goes in the salsa? 164 00:07:16,100 --> 00:07:19,167 Chile anchos. I'm gonna do some... 165 00:07:19,334 --> 00:07:21,767 oranges, ginger. 166 00:07:21,934 --> 00:07:24,467 She loves to throw things on the grill and char 'em up, 167 00:07:24,634 --> 00:07:26,166 make those salsas. 168 00:07:26,167 --> 00:07:27,868 Nayarit was where my father was born. 169 00:07:28,033 --> 00:07:31,567 We spent a lot of time in the beaches of Nayarit. 170 00:07:31,734 --> 00:07:36,400 And when I think of comfort, I think of grilled fish. 171 00:07:36,567 --> 00:07:40,999 So this tostada is reminding me of the road trips that my dad 172 00:07:41,000 --> 00:07:42,801 and my family used to take. 173 00:07:42,968 --> 00:07:44,767 I grew up in a family that loved food. 174 00:07:44,934 --> 00:07:49,567 My father and my mother always encouraged us to try things. 175 00:07:49,734 --> 00:07:52,567 As a child, my dad would tell me that I was going to see 176 00:07:52,734 --> 00:07:55,367 the world and I was going to take the name of Zepeda 177 00:07:55,534 --> 00:07:57,166 to the highest highs. 178 00:07:57,167 --> 00:07:59,666 He manifested this life, so why not make some food 179 00:07:59,667 --> 00:08:01,868 that reminds me of him? 180 00:08:02,033 --> 00:08:03,501 Thirteen minutes, guys! 181 00:08:03,667 --> 00:08:04,767 Thirteen to go! 182 00:08:07,100 --> 00:08:09,167 Time is burning fast. 183 00:08:09,334 --> 00:08:11,000 Our food is very laborious. 184 00:08:11,167 --> 00:08:14,801 There is nothing that we do that is fast. 185 00:08:14,968 --> 00:08:16,934 Time is going against me. 186 00:08:19,400 --> 00:08:22,501 They're gonna go into the presentation to the judges, 187 00:08:22,667 --> 00:08:25,501 get evaluated, get judged, get scored, 188 00:08:25,667 --> 00:08:27,701 put the numbers on the board, 189 00:08:27,868 --> 00:08:30,701 then come back and cook again. 190 00:08:30,868 --> 00:08:32,968 And what they're gonna cook in their second round, 191 00:08:33,133 --> 00:08:35,200 well, that's gonna surprise you. 192 00:08:39,934 --> 00:08:42,467 2 Chefs, 10 minutes, halfway point, 10 minutes. 193 00:08:42,634 --> 00:08:44,766 - Be plated! - Here we are. 194 00:08:44,767 --> 00:08:46,099 How many countries did we start with? 195 00:08:46,100 --> 00:08:47,968 Eight countries. 196 00:08:48,133 --> 00:08:51,667 And we are down to South Korea and Mexico. 197 00:08:51,834 --> 00:08:56,166 But this is also 20 minutes to shop and to prepare 198 00:08:56,167 --> 00:08:59,000 a showstopping appetizer. 199 00:08:59,167 --> 00:09:01,100 - Yeah. - Eyes on the prize. 200 00:09:02,734 --> 00:09:04,466 You know, 20 minutes, not a lot of time 201 00:09:04,467 --> 00:09:05,701 to cook something. 202 00:09:05,868 --> 00:09:09,868 I have a beef tartare dish that's super traditional Korean. 203 00:09:10,033 --> 00:09:12,099 For this beef tartare, you just gotta make sure 204 00:09:12,100 --> 00:09:15,300 the knife work is good and the sauce is seasoned well. 205 00:09:15,467 --> 00:09:17,601 There's a lot riding on this beef tartare. 206 00:09:17,767 --> 00:09:21,000 This is my one step closer to that $50,000. 207 00:09:21,167 --> 00:09:23,834 I gotta make sure it's perfect. 208 00:09:24,000 --> 00:09:26,868 So for my marinade, I have gochujang, I have soy sauce, 209 00:09:27,033 --> 00:09:29,667 I have sugar, lemon-lime soda. 210 00:09:30,667 --> 00:09:32,767 This is a very classic Korean thing to do. 211 00:09:32,934 --> 00:09:35,567 You know, after the Korean War, there's a lot of sodas, 212 00:09:35,734 --> 00:09:37,968 like a lot of times you see lemon-lime sodas, 213 00:09:38,133 --> 00:09:40,167 like in marinades and sauces 214 00:09:40,334 --> 00:09:42,366 because it was a-- it was a nice, easy way 215 00:09:42,367 --> 00:09:45,366 to add a little sweetness and some acid. 216 00:09:45,367 --> 00:09:48,366 My daughter, Liliana, made me this little-- 217 00:09:48,367 --> 00:09:49,601 it's a towel for me. 218 00:09:49,767 --> 00:09:52,167 I use it to wipe my sweat throughout my competition. 219 00:09:54,067 --> 00:09:55,868 You know, my family means everything to me. 220 00:09:56,033 --> 00:09:57,834 They're the reason I do these things and, 221 00:09:58,000 --> 00:09:59,400 you know, what keeps me going, 222 00:09:59,567 --> 00:10:01,300 'cause these competitions are hard. 223 00:10:03,767 --> 00:10:05,367 I feel like I can take this one. 224 00:10:07,667 --> 00:10:10,167 And I set that aside. I wanted to start my potatoes. 225 00:10:12,100 --> 00:10:13,266 Why the sweet potato? 226 00:10:13,267 --> 00:10:16,100 Uh, sweet potatoes-- we use a lot in Korean cooking. 227 00:10:16,267 --> 00:10:18,999 It's also a great vehicle, uh, for my tartare 228 00:10:19,000 --> 00:10:20,834 to get super crispy. 229 00:10:23,300 --> 00:10:26,934 Chef Claudette, Chef Kevin, you have got five minutes left! 230 00:10:27,100 --> 00:10:29,200 Five minutes left in the appetizer round. 231 00:10:29,367 --> 00:10:31,868 Now I am generously marinating the outside 232 00:10:32,033 --> 00:10:33,934 of the tuna with the ancho salsa. 233 00:10:34,100 --> 00:10:37,666 And I'm just gonna sear it very quickly on both sides. 234 00:10:37,667 --> 00:10:39,867 The tuna sears beautifully on the outside, 235 00:10:39,868 --> 00:10:41,567 while staying raw on the inside. 236 00:10:46,100 --> 00:10:48,999 Next, just blending the black beans, because I want a more 237 00:10:49,000 --> 00:10:51,300 unctuous, like, silky texture. 238 00:10:53,767 --> 00:10:57,501 And then move to slice the tuna, just like a sashimi. 239 00:10:58,601 --> 00:11:01,100 So this tostada, it would stop me in my tracks. 240 00:11:02,267 --> 00:11:04,400 So I just hope that the judges, they understand 241 00:11:04,567 --> 00:11:06,167 what showstopper meant for me. 242 00:11:09,567 --> 00:11:11,667 Two minutes, two minutes to go! 243 00:11:13,567 --> 00:11:15,067 Ring molds. 244 00:11:15,234 --> 00:11:17,366 I'm gonna get a little ring mold for my beef tartare 245 00:11:17,367 --> 00:11:20,100 to make sure that it's nicely plated perfectly 246 00:11:20,267 --> 00:11:24,000 for that "showstopper-esque" swag on the plate. 247 00:11:25,501 --> 00:11:27,266 Oh, nice. 248 00:11:27,267 --> 00:11:29,267 I got the sweet potato chips come out of the fryer. 249 00:11:29,434 --> 00:11:30,501 They look great. 250 00:11:30,667 --> 00:11:32,834 So, I make a little stack of sweet potato chips 251 00:11:33,000 --> 00:11:35,167 on the side in a ramekin. 252 00:11:35,334 --> 00:11:37,566 I know this caviar is going to take this dish 253 00:11:37,567 --> 00:11:40,367 to the next level and become a showstopper. 254 00:11:42,834 --> 00:11:46,100 I'm tryna finish with a little bit of quail egg yolk on top. 255 00:11:48,467 --> 00:11:50,267 Trying to separate the yolks from the whites 256 00:11:50,434 --> 00:11:52,466 and it is not working for me. 257 00:11:52,467 --> 00:11:54,767 There's not a lot of time left on the clock. 258 00:11:54,934 --> 00:11:56,734 I'm trying to think what is more important, 259 00:11:56,901 --> 00:11:58,000 get the quail egg on the plate 260 00:11:58,167 --> 00:12:01,834 or the Korean pear and horseradish? 261 00:12:02,000 --> 00:12:04,666 I figure that horseradish is going to bring a lot more 262 00:12:04,667 --> 00:12:05,734 to the plate. 263 00:12:05,901 --> 00:12:08,367 So I make a shift, I pivot. 264 00:12:08,534 --> 00:12:10,999 Oh buddy, oh buddy, oh buddy. 265 00:12:11,000 --> 00:12:12,601 Sixty seconds. 266 00:12:12,767 --> 00:12:13,868 You have one minute left. 267 00:12:15,667 --> 00:12:16,868 I'm getting really worried. 268 00:12:17,033 --> 00:12:19,367 It's under one minute left, and Kevin is still cutting 269 00:12:19,534 --> 00:12:20,767 the Asian pears. 270 00:12:22,868 --> 00:12:25,200 Oh, yeah. Finally, the finish. 271 00:12:25,367 --> 00:12:27,566 The horseradish is gonna bring the spiciness 272 00:12:27,567 --> 00:12:29,200 that's going to balance out the sweetness 273 00:12:29,367 --> 00:12:31,467 of the beef tartare. 274 00:12:31,634 --> 00:12:34,200 We've got ten seconds left. 275 00:12:34,367 --> 00:12:38,000 Nine, eight, seven, six, 276 00:12:38,167 --> 00:12:41,968 five, four, three, two, 277 00:12:42,133 --> 00:12:43,567 one, and we're done! 278 00:12:45,300 --> 00:12:46,466 Stop! 279 00:12:46,467 --> 00:12:48,868 - Oh, Lord. - Wow. 280 00:12:49,033 --> 00:12:51,867 - Wow. - Wow! 281 00:12:51,868 --> 00:12:55,666 It's 20 seconds of chaos. Wow. 282 00:12:55,667 --> 00:12:58,166 I just realized I didn't get the chives on the plate. 283 00:12:58,167 --> 00:13:00,766 I wish it was there, add a little freshness, 284 00:13:00,767 --> 00:13:04,100 and just brings another layer of flavor to the dish. 285 00:13:07,167 --> 00:13:08,467 All right, judges, 286 00:13:08,634 --> 00:13:12,968 the finale Triple G Global Games, game 1. 287 00:13:13,133 --> 00:13:18,367 Chefs had to prepare and plate a showstopping appetizer 288 00:13:18,534 --> 00:13:21,466 in 20 minutes. Chef Kev, you're up first. 289 00:13:21,467 --> 00:13:23,267 - What do you have for us? - All right, Chefs. 290 00:13:23,434 --> 00:13:27,267 Here we have yukhoe. Yukhoe is Korean beef tartare. 291 00:13:27,434 --> 00:13:30,067 What makes Korean beef tartare very unique is we eat it 292 00:13:30,234 --> 00:13:31,767 with Korean pear. 293 00:13:31,934 --> 00:13:34,867 As those Korean sweet potatoes should be a perfect vehicle 294 00:13:34,868 --> 00:13:36,867 for that beef tartare. 295 00:13:36,868 --> 00:13:39,366 So typically, we have a raw egg yolk on top 296 00:13:39,367 --> 00:13:40,968 to kinda balance stuff out. 297 00:13:41,133 --> 00:13:43,667 But with 20 minutes, you know, getting the quail eggs, 298 00:13:43,834 --> 00:13:45,300 tryna separate the yolks was a little bit 299 00:13:45,467 --> 00:13:46,700 of a challenge. 300 00:13:46,701 --> 00:13:48,766 So instead of finishing with the yolk, I think the spicy 301 00:13:48,767 --> 00:13:51,267 horseradish will have that nice balance to it also. 302 00:13:52,467 --> 00:13:55,734 Chef Kevin Lee, you really gave us a visually 303 00:13:55,901 --> 00:13:57,867 showstopping first plate of food. 304 00:13:57,868 --> 00:13:59,567 - This is beautiful. - Thank you, Chef. 305 00:13:59,734 --> 00:14:01,501 And the tartare, great knife cuts, 306 00:14:01,667 --> 00:14:03,501 marinade on it, I really love. 307 00:14:03,667 --> 00:14:06,067 I love the lemon-lime soda with the gochujang. 308 00:14:06,234 --> 00:14:09,167 It really makes that beef sing. 309 00:14:09,334 --> 00:14:11,501 This is so successful for the amount of time. 310 00:14:11,667 --> 00:14:14,466 I don't live in the "every steak tartare needs egg." 311 00:14:14,467 --> 00:14:17,366 Had the egg made it on top, it would have really skewed 312 00:14:17,367 --> 00:14:20,367 the dish to needing so much more seasoning 313 00:14:20,534 --> 00:14:22,166 and so much more green. 314 00:14:22,167 --> 00:14:24,000 I love the raw horseradish on it. 315 00:14:24,167 --> 00:14:26,166 I thought, "There's no way this horseradish is gonna matter 316 00:14:26,167 --> 00:14:28,367 that much in 10 seconds." And it did. 317 00:14:28,534 --> 00:14:30,200 It does need a little bit of salt. 318 00:14:30,367 --> 00:14:31,600 I think just time, right? 319 00:14:31,601 --> 00:14:35,000 What do you do in 20 minutes when you have to shop wild? 320 00:14:35,167 --> 00:14:37,501 My favorite part is the natural sweetness 321 00:14:37,667 --> 00:14:40,200 of the sweet potato, which it mimics the sweetness 322 00:14:40,367 --> 00:14:43,267 of the Asian pear so well. 323 00:14:43,434 --> 00:14:46,000 If you had finished this with the chives 324 00:14:46,167 --> 00:14:47,366 that you had over there, 325 00:14:47,367 --> 00:14:50,266 it would have added a little bit more of that 326 00:14:50,267 --> 00:14:53,167 um, allium flavor. - Thank you, Chef. 327 00:14:53,334 --> 00:14:54,666 All right! 328 00:14:54,667 --> 00:14:56,901 Thank you. 329 00:14:59,367 --> 00:15:02,266 She will not be outdone, I promise you. 330 00:15:02,267 --> 00:15:03,566 Chef Claudette. 331 00:15:03,567 --> 00:15:06,934 We used to travel, uh, by car in my dad's 20-foot 332 00:15:07,100 --> 00:15:10,466 Lincoln Continental from Tijuana all the way to Guadalajara, 333 00:15:10,467 --> 00:15:12,366 and we would hit every beach town. 334 00:15:12,367 --> 00:15:15,100 So this is my childhood in a road trip. 335 00:15:15,267 --> 00:15:17,167 Just close your eyes and smell that tostada, 336 00:15:17,334 --> 00:15:18,868 the charred ancho chiles 337 00:15:19,033 --> 00:15:22,166 with ají tuna seared with that same ancho salsa, 338 00:15:22,167 --> 00:15:24,466 black beans, avocados. 339 00:15:30,868 --> 00:15:34,267 You told a story, and we heard that. 340 00:15:34,434 --> 00:15:37,767 But when we took a bite of it, we tasted it too. 341 00:15:37,934 --> 00:15:40,999 And in 20 minutes, it just blows my mind. 342 00:15:41,000 --> 00:15:43,501 My favorite part is the salsa. 343 00:15:43,667 --> 00:15:46,200 It's spicy. It's tart. 344 00:15:46,367 --> 00:15:49,767 It's everything that makes you crave for another bite. 345 00:15:49,934 --> 00:15:51,601 We said "showstopper," and we get, 346 00:15:51,767 --> 00:15:53,667 like, this metal plate with, like, a paper 347 00:15:53,834 --> 00:15:56,099 and a tostada, and it's you saying, 348 00:15:56,100 --> 00:15:58,200 "Yeah, showstopper, my way." 349 00:15:58,367 --> 00:16:00,066 Like, you've done this at every turn. 350 00:16:00,067 --> 00:16:01,601 My only critique would really be, I wanted to have 351 00:16:01,767 --> 00:16:02,767 a little bit more salt. 352 00:16:02,934 --> 00:16:05,367 I want a little more seasoning on the fish. 353 00:16:05,534 --> 00:16:07,367 For a finale, when we're talking about two chefs 354 00:16:07,534 --> 00:16:08,999 of your caliber, right? 355 00:16:09,000 --> 00:16:12,099 It's, like, a micro-degree of separation between 356 00:16:12,100 --> 00:16:13,567 the two of you. - Yes, Chef. 357 00:16:15,100 --> 00:16:16,868 No one goes home right now. 358 00:16:17,033 --> 00:16:19,766 When we come back, you're gonna get official scores 359 00:16:19,767 --> 00:16:21,067 of the first round. 360 00:16:21,234 --> 00:16:24,601 But the entire competition is accumulated. 361 00:16:24,767 --> 00:16:27,000 So even if you're down in the first round, 362 00:16:27,167 --> 00:16:29,100 you can come back and take it all in the second. 363 00:16:30,567 --> 00:16:32,300 Chefs, back to the kitchens. We'll call you in a bit. 364 00:16:32,467 --> 00:16:33,300 - Great job. Thank you. - Thank you, chefs. 365 00:16:33,467 --> 00:16:34,400 Thanks, chefs. 366 00:16:36,868 --> 00:16:38,867 Wow. 367 00:16:38,868 --> 00:16:40,067 20 minutes. 368 00:16:40,234 --> 00:16:41,067 - Wow. - 20 minutes. 369 00:16:41,234 --> 00:16:42,299 Wow. 370 00:16:42,300 --> 00:16:44,999 The amount of flavor, the amount of elegance. 371 00:16:45,000 --> 00:16:47,567 Like, it's showstopping both, like, check, check. 372 00:16:47,734 --> 00:16:49,300 Yeah, visually, and if you closed your eyes 373 00:16:49,467 --> 00:16:51,734 and you took a bite, you were transported. 374 00:16:51,901 --> 00:16:53,367 All right, judges, let's score it up. 375 00:16:55,100 --> 00:16:57,367 20 points available in taste, 20 points for gameplay, 376 00:16:57,534 --> 00:16:59,467 10 points for the plating, a total available 377 00:16:59,634 --> 00:17:00,734 for 50 points. 378 00:17:05,200 --> 00:17:06,734 Showstopping appetizer. 379 00:17:07,868 --> 00:17:09,834 Chef Kevin, let's take a look. 380 00:17:11,501 --> 00:17:15,400 In gameplay, 16 out of 20. Taste... 381 00:17:17,200 --> 00:17:18,968 17 out of 20. 382 00:17:19,133 --> 00:17:23,601 An out of 10 for plating, an eight, for a score of 41. 383 00:17:23,767 --> 00:17:24,834 Good score. 384 00:17:26,467 --> 00:17:27,999 Chef Claudette, 385 00:17:28,000 --> 00:17:31,934 out of 20 in gameplay. 15 out of 20 in gameplay. 386 00:17:33,734 --> 00:17:36,367 17 out of 20, tied in taste. 387 00:17:39,601 --> 00:17:42,266 And 8 in plating for a score of 40. 388 00:17:42,267 --> 00:17:43,267 So there we have it. 389 00:17:45,100 --> 00:17:46,501 Good job, Chef. 390 00:17:46,667 --> 00:17:48,166 A score of 41 for Kevin, 391 00:17:48,167 --> 00:17:50,266 a score of 40 for Chef Claudette. 392 00:17:50,267 --> 00:17:52,200 A one-point lead. 393 00:17:53,300 --> 00:17:54,766 This is anybody's game. 394 00:17:54,767 --> 00:17:57,501 A one-point lead is not going to make that much 395 00:17:57,667 --> 00:17:59,200 of a difference 396 00:17:59,367 --> 00:18:01,067 considering what round is coming up. 397 00:18:04,868 --> 00:18:06,100 Chefs, back to your carts. 398 00:18:06,267 --> 00:18:07,266 - Good luck. - Let's go. 399 00:18:07,267 --> 00:18:09,567 A one-point difference. Wow. 400 00:18:11,000 --> 00:18:12,467 Yes, it hurts. 401 00:18:12,634 --> 00:18:15,200 I can't get comfortable with this one-point lead. 402 00:18:15,367 --> 00:18:18,167 I still have to stay focused and bring it to the next round. 403 00:18:18,334 --> 00:18:20,767 You know, we're team full-ass, nothing half-ass. 404 00:18:26,667 --> 00:18:28,133 2 Listen, it all comes down to this. 405 00:18:28,300 --> 00:18:31,567 You are both one cook away from ultimate victory. 406 00:18:33,934 --> 00:18:38,367 So for final cook tonight, I want you to make the judges 407 00:18:38,534 --> 00:18:43,367 a country-defining entrée and dessert. 408 00:18:45,000 --> 00:18:47,266 Not a pastry chef, not a dessert chef. 409 00:18:47,267 --> 00:18:51,133 I have to make a dessert for my $50,000? 410 00:18:52,567 --> 00:18:56,166 It's gonna be a big challenge for me to take that finale. 411 00:18:56,167 --> 00:18:57,167 Started with a dash, 412 00:18:58,534 --> 00:19:00,267 let's end with a marathon. 413 00:19:00,434 --> 00:19:03,366 I'm gonna give you 40 minutes to cook 414 00:19:03,367 --> 00:19:05,000 your entrée and dessert. 415 00:19:05,167 --> 00:19:07,067 - Yeah. - I almost forgot. 416 00:19:07,234 --> 00:19:10,100 Now that I think about this, we do have to budget something. 417 00:19:10,267 --> 00:19:12,234 We're not budgeting the time, 418 00:19:12,400 --> 00:19:13,667 but let's budget the purchase. 419 00:19:13,834 --> 00:19:15,267 This is Budget Marathon. - Oh, no. 420 00:19:15,434 --> 00:19:16,366 That's right. 421 00:19:16,367 --> 00:19:18,566 You have to buy the ingredients 422 00:19:18,567 --> 00:19:21,067 that you want for both courses 423 00:19:21,234 --> 00:19:22,968 with a whopping budget of... 424 00:19:25,868 --> 00:19:27,266 big money... 425 00:19:27,267 --> 00:19:29,766 $30 each. 426 00:19:31,400 --> 00:19:32,701 I'm crying on the inside. 427 00:19:35,167 --> 00:19:37,366 You don't spend all your money, don't worry. 428 00:19:37,367 --> 00:19:39,734 You can go shopping again. 429 00:19:39,901 --> 00:19:42,067 This is anybody's finale. 430 00:19:42,234 --> 00:19:44,067 Now... 431 00:19:44,234 --> 00:19:46,667 three, two, one, go. 432 00:19:46,834 --> 00:19:49,200 OK. 433 00:19:51,667 --> 00:19:54,434 Here we are, $50,000 on the line. 434 00:19:55,567 --> 00:19:57,434 I am at a one-point disadvantage. 435 00:19:59,167 --> 00:20:02,934 That one point could be $50,000. 436 00:20:04,234 --> 00:20:05,567 They got 40 minutes. This is really gonna be 437 00:20:05,734 --> 00:20:07,767 a time-management game and a budget battle 438 00:20:07,934 --> 00:20:10,166 at the same time. That's what's horrible. 439 00:20:10,167 --> 00:20:13,367 $30 for two courses, not a lot of money. 440 00:20:15,200 --> 00:20:16,666 Growing up, you know, I lived in America 441 00:20:16,667 --> 00:20:18,100 for the most of my life. 442 00:20:18,267 --> 00:20:20,467 I remember the first time flying back to Korea 443 00:20:20,634 --> 00:20:24,067 on a plane ride, they served bibimbap on the plane. 444 00:20:24,234 --> 00:20:26,968 You know, that's just the way the Koreans welcome visitors 445 00:20:27,133 --> 00:20:30,566 is when we have bibimbap served on the plane. 446 00:20:30,567 --> 00:20:32,434 Some of the key ingredients I need to get 447 00:20:32,601 --> 00:20:34,934 is a good cut of beef, 448 00:20:35,100 --> 00:20:36,267 and some rice. 449 00:20:38,734 --> 00:20:40,367 And gochujang. 450 00:20:40,534 --> 00:20:43,767 For Bibimbap typically, you also have tons of veggies, 451 00:20:43,934 --> 00:20:45,266 but that's not an option. 452 00:20:45,267 --> 00:20:48,466 So I'm grabbing one carrot, one zucchini, 453 00:20:48,467 --> 00:20:50,234 and some peeled garlic. 454 00:20:50,400 --> 00:20:52,767 That's going to make this bibimbap delicious. 455 00:20:52,934 --> 00:20:55,534 There's not a whole lot of dessert recipes up my sleeve. 456 00:20:55,701 --> 00:20:58,266 - Do you make desserts? - Sometimes. 457 00:20:58,267 --> 00:21:00,366 - OK. - I'm making a patbingsu. 458 00:21:00,367 --> 00:21:04,467 It's a shaved ice with red bean, with condensed milk. 459 00:21:04,634 --> 00:21:06,100 Smart. 460 00:21:06,267 --> 00:21:09,667 Typically, you take sweetened milk, and you freeze it, 461 00:21:09,834 --> 00:21:12,534 you shave it, then you simply put some red bean paste 462 00:21:12,701 --> 00:21:15,567 and fruit on top to finish the patbingsu. 463 00:21:15,734 --> 00:21:17,067 I feel I can save a lot of money, 464 00:21:17,234 --> 00:21:19,334 'cause ice is free. 465 00:21:19,501 --> 00:21:21,466 Lots of fruits in it as well, so, like, it's all about 466 00:21:21,467 --> 00:21:22,567 kind of the garnish. 467 00:21:22,734 --> 00:21:24,666 All right. 468 00:21:25,868 --> 00:21:26,868 Well, that's a quick shop. 469 00:21:27,868 --> 00:21:29,234 How close are we getting? 470 00:21:29,400 --> 00:21:31,766 OK, you're at $29.78, so you need to decide 471 00:21:31,767 --> 00:21:33,434 on what you have left, what is most important. 472 00:21:33,601 --> 00:21:34,600 Take one out. 473 00:21:34,601 --> 00:21:37,100 I know I can make it work with two rices. 474 00:21:37,267 --> 00:21:40,366 I need a lot of vegetables, but they cost too much money. 475 00:21:40,367 --> 00:21:42,767 Claudette is a fierce competitor. 476 00:21:42,934 --> 00:21:44,666 - Thank you. - All right. 477 00:21:44,667 --> 00:21:47,234 She is the only thing that's standing in between me 478 00:21:47,400 --> 00:21:51,266 and the $50,000, and I'm hoping I can take her out. 479 00:21:51,267 --> 00:21:53,133 I still have $1.12 left. 480 00:21:54,167 --> 00:21:55,267 Rich, rich. 481 00:21:56,534 --> 00:22:00,334 Gameplay is cook something that is emblematically 482 00:22:00,501 --> 00:22:02,334 your country's dish. 483 00:22:02,501 --> 00:22:05,666 It was really important for me to go back to the roots 484 00:22:05,667 --> 00:22:08,434 of the Zepeda family in Nayarit. 485 00:22:08,601 --> 00:22:11,767 I chose to make zarandeado, so I reached for the branzino. 486 00:22:11,934 --> 00:22:16,366 It's $12.99, well into the budget dent, 487 00:22:16,367 --> 00:22:19,667 but a pescado zarandeado is iconic. 488 00:22:21,067 --> 00:22:24,934 With a garlic-buttery rice, hearing that I have to do 489 00:22:25,100 --> 00:22:26,868 something sweet kinda gives me this evil smile. 490 00:22:27,868 --> 00:22:29,834 I used to be a pastry chef. 491 00:22:30,000 --> 00:22:33,366 For dessert, I'm making churros 'cause it is a core memory 492 00:22:33,367 --> 00:22:36,868 of mine of hearing that first bite on a crispy churro. 493 00:22:37,033 --> 00:22:38,167 Nothing like it. 494 00:22:38,334 --> 00:22:41,934 I need my cajeta, which is goat milk caramelized. 495 00:22:42,100 --> 00:22:44,566 It's sweet, dark, and luscious. 496 00:22:44,567 --> 00:22:46,534 Trying to do the math and stopping 497 00:22:46,701 --> 00:22:51,067 at every ingredient. OK, $12.99 plus $2.99 plus-- 498 00:22:51,234 --> 00:22:52,567 I don't have time for that. 499 00:22:52,734 --> 00:22:54,934 I will edit at the cash register. 500 00:22:55,100 --> 00:22:57,667 Chipotles. I gotta get to the counter. 501 00:22:59,434 --> 00:23:01,067 - Tell me what you're doing in order. - Yes. 502 00:23:02,467 --> 00:23:04,267 That was your best price on fish you could find? 503 00:23:04,434 --> 00:23:06,567 - $12.99? - Oh, I didn't want tilapia. 504 00:23:06,734 --> 00:23:08,634 Like, I wanted that fish. 505 00:23:08,801 --> 00:23:10,868 There was other cheap fish, but 506 00:23:11,033 --> 00:23:13,067 I noticed the word cheap in front of it. 507 00:23:13,234 --> 00:23:15,534 It's half of your budget. 508 00:23:15,701 --> 00:23:16,967 Don't remind me. 509 00:23:16,968 --> 00:23:20,133 I don't want to cook something in a finale that starts off 510 00:23:20,300 --> 00:23:22,033 with the word cheap. 511 00:23:22,200 --> 00:23:24,234 $26.47. 512 00:23:24,400 --> 00:23:25,834 I-- I need this. 513 00:23:26,000 --> 00:23:27,100 - OK. - And I need these. 514 00:23:27,267 --> 00:23:28,333 All right. 515 00:23:28,334 --> 00:23:30,033 - Checkout is taking too long. - Smart shopping. 516 00:23:30,200 --> 00:23:31,234 What about the herbs in this? 517 00:23:31,400 --> 00:23:32,834 You have $1.04. 518 00:23:33,000 --> 00:23:34,367 You're not gonna make all of this, hon. 519 00:23:34,534 --> 00:23:36,834 You're gonna have to choose and tell me what you want. 520 00:23:37,000 --> 00:23:40,000 Oh, no, and she's got so many things left. 521 00:23:40,167 --> 00:23:41,634 Time is ticking. 522 00:23:44,100 --> 00:23:46,466 - Take that out. - All right, $29.87. 523 00:23:49,734 --> 00:23:53,266 Without the other vegetables, without the rice, 524 00:23:53,267 --> 00:23:55,000 I'm supposed to be cooking 525 00:23:55,167 --> 00:23:58,534 to represent not only yourself and your family history, 526 00:23:58,701 --> 00:24:01,167 but you're cooking to represent your entire country. 527 00:24:02,534 --> 00:24:04,567 But the boulder just got a lot bigger, 528 00:24:04,734 --> 00:24:06,334 as I'm pushing it up the hill. 529 00:24:06,501 --> 00:24:08,033 She left a lot on there. 530 00:24:13,868 --> 00:24:15,434 2 Chefs, we got 33 minutes. 531 00:24:15,601 --> 00:24:16,834 This is wild to see. 532 00:24:17,000 --> 00:24:19,067 This budget is really challenging. 533 00:24:19,234 --> 00:24:21,766 Like, this is the time you wanna bring, like, all the abundance. 534 00:24:21,767 --> 00:24:23,434 You wanna be able to, like, really show off 535 00:24:23,601 --> 00:24:25,167 for your country. 536 00:24:25,334 --> 00:24:26,767 And two dishes, not just one. 537 00:24:28,234 --> 00:24:31,367 Try to make churros, try to make pescado zarandeado 538 00:24:31,534 --> 00:24:33,100 with no ingredients. 539 00:24:33,267 --> 00:24:39,133 I move to the quintessential marinade for zarandeado. 540 00:24:39,300 --> 00:24:42,033 I have some chiles, cilantro. 541 00:24:42,200 --> 00:24:45,734 And the red wine vinegar will have to do for the acid, 542 00:24:45,901 --> 00:24:48,266 since I didn't get all the citrus that I wanted. 543 00:24:48,267 --> 00:24:52,334 And I put the achiote in the blender as well. 544 00:24:52,501 --> 00:24:55,067 Building as much flavors as I can with what I have, 545 00:24:55,234 --> 00:24:57,667 and we're just moving ahead. 546 00:24:59,067 --> 00:25:02,634 I'm going to end up having to present half of an idea. 547 00:25:07,567 --> 00:25:08,867 What are you making? 548 00:25:08,868 --> 00:25:10,167 - I'm making bibimbap. - Yep. 549 00:25:10,334 --> 00:25:11,367 And patbingsu. 550 00:25:13,334 --> 00:25:15,466 So for my bulgogi, marinade. 551 00:25:15,467 --> 00:25:19,166 We're doing soy sauce, sugar, a little bit of garlic 552 00:25:19,167 --> 00:25:20,968 and sesame oil. 553 00:25:23,434 --> 00:25:26,166 While my steak is marinating, 554 00:25:26,167 --> 00:25:27,834 I'm going to work on my veggies. 555 00:25:29,367 --> 00:25:30,968 That's um-- 556 00:25:31,133 --> 00:25:33,466 it's light on the vegetables for bibimbap over there. 557 00:25:33,467 --> 00:25:36,067 Typically, the bulgogi is cooked with a lot of onions 558 00:25:36,234 --> 00:25:39,167 and green onions to balance out the sweetness, 559 00:25:39,334 --> 00:25:40,734 but that's not an option. 560 00:25:40,901 --> 00:25:42,534 Guys, where's the ice at? 561 00:25:42,701 --> 00:25:46,367 So I'm calculating how to make things work with what I have. 562 00:25:46,534 --> 00:25:49,100 Now I'm going to work on my dessert. 563 00:25:49,267 --> 00:25:52,067 As long as I don't have any hiccups in my gameplay today, 564 00:25:52,234 --> 00:25:53,834 I feel like I can take this one. 565 00:25:56,167 --> 00:25:58,234 I'm watching them really turn it out 566 00:25:58,400 --> 00:26:00,367 with 30 bucks and 40 minutes. 567 00:26:01,567 --> 00:26:03,667 I got something burning a hole in my pocket. 568 00:26:03,834 --> 00:26:04,834 We'll see what happens. 569 00:26:06,000 --> 00:26:07,434 All right, hold up! Chefs, stop the clock! 570 00:26:07,601 --> 00:26:08,667 Oh, come on. 571 00:26:10,100 --> 00:26:11,167 You've given your all. 572 00:26:11,334 --> 00:26:13,434 You've gone above and beyond. 573 00:26:13,601 --> 00:26:16,367 It was supposed to be $40 bucks. 574 00:26:16,534 --> 00:26:17,868 - Oh! - In your shopping money. 575 00:26:18,033 --> 00:26:19,534 Here's $10 extra. 576 00:26:19,701 --> 00:26:21,167 - Hope that makes your day. - Yes, Chef. 577 00:26:21,334 --> 00:26:22,267 - Yes. - There we go. 578 00:26:22,434 --> 00:26:24,033 - There we go! - Yes! Yes! 579 00:26:24,200 --> 00:26:25,467 Now we're truly cooking. 580 00:26:26,567 --> 00:26:27,634 Championship food. 581 00:26:27,801 --> 00:26:29,734 I want them to have all the money they can have. 582 00:26:29,901 --> 00:26:31,366 Do I still have my things there? 583 00:26:31,367 --> 00:26:33,434 $10 made all the difference. 584 00:26:33,601 --> 00:26:35,666 One or two tomatillos. Rice. 585 00:26:35,667 --> 00:26:37,467 Now I have everything that I need for my rice. 586 00:26:37,634 --> 00:26:39,266 I have everything that I need for my salsa. 587 00:26:39,267 --> 00:26:41,666 - Limes and garlic. - $9.23. 588 00:26:41,667 --> 00:26:43,167 Oh, bless you guys. 589 00:26:46,868 --> 00:26:48,266 Thank God, Kevin is getting 590 00:26:48,267 --> 00:26:49,334 some vegetables. - I know. 591 00:26:50,567 --> 00:26:51,567 Thank you. 592 00:26:53,234 --> 00:26:54,267 One more rice. 593 00:26:54,434 --> 00:26:55,367 - This one? - Yes, please. 594 00:26:55,534 --> 00:26:57,067 OK. - You're at $10.62 right there. 595 00:26:57,234 --> 00:26:58,567 OK, I have another dollar. 596 00:26:58,734 --> 00:26:59,967 - You do. - Here. 597 00:26:59,968 --> 00:27:01,634 So that's not gonna be enough for the pineapple. 598 00:27:01,801 --> 00:27:03,067 - OK. - Hold on, hey, psst, psst. 599 00:27:05,367 --> 00:27:07,667 You know, you try and try and try and help these guys. 600 00:27:08,868 --> 00:27:10,100 I need some onions. 601 00:27:10,267 --> 00:27:12,667 That's gonna add some nice texture to my bulgogi. 602 00:27:14,567 --> 00:27:16,166 You know, I'm playing for my family. 603 00:27:16,167 --> 00:27:19,167 My daughter, Liliana, my son, KJ, my wife Heejin 604 00:27:19,334 --> 00:27:21,367 will be super proud of their daddy. 605 00:27:21,534 --> 00:27:22,766 We're going to Korea. 606 00:27:22,767 --> 00:27:24,367 And my wife and I, it's our first time going to 607 00:27:24,534 --> 00:27:25,667 Korea in 12 years. 608 00:27:25,834 --> 00:27:28,734 This $50,000, you know, goes such a long way 609 00:27:28,901 --> 00:27:32,267 for my kids, for them to experience their culture. 610 00:27:32,434 --> 00:27:34,534 - That means everything to me. - OK. 611 00:27:35,968 --> 00:27:38,033 - Guess we're halfway through, - 20 minutes down. 612 00:27:38,200 --> 00:27:39,366 Halfway through time. 613 00:27:39,367 --> 00:27:40,934 Wow. 614 00:27:41,100 --> 00:27:42,666 Rice, limes. 615 00:27:42,667 --> 00:27:44,968 It's still zarandeado, but it's a more composed dish. 616 00:27:45,133 --> 00:27:47,367 It's gonna have rice, it's gonna be an actual dish 617 00:27:47,534 --> 00:27:48,767 instead of pieces of a dish. 618 00:27:53,133 --> 00:27:55,968 She's gonna grill fish on a-- oh, I love this. 619 00:27:56,133 --> 00:27:58,334 It's how you grill fish on a basket on an open flame 620 00:27:58,501 --> 00:28:00,067 without-- with ensuring that they don't fall 621 00:28:00,234 --> 00:28:01,467 through the grates. 622 00:28:01,634 --> 00:28:05,867 In order to get a crispy skin, I potentially run the risk 623 00:28:05,868 --> 00:28:09,667 of completely drying out the flesh side of the fish. 624 00:28:11,634 --> 00:28:15,366 For my rice, I get butter in a pan, add my garlic cloves, 625 00:28:15,367 --> 00:28:18,100 which I got with my extra $10, and I start making 626 00:28:18,267 --> 00:28:19,767 a butter garlic al ajillo. 627 00:28:21,367 --> 00:28:24,334 Representing Mexico is hopefully giving hope 628 00:28:24,501 --> 00:28:26,434 to the next generation of Mexican cooks, 629 00:28:26,601 --> 00:28:29,067 especially the young single moms like I was. 630 00:28:29,234 --> 00:28:31,734 I had my son at 18, I had my daughter at 20. 631 00:28:31,901 --> 00:28:33,767 And being a single mother in this industry 632 00:28:33,934 --> 00:28:35,734 and trying to figure out who I am, 633 00:28:35,901 --> 00:28:38,566 so many of us kids of immigrants 634 00:28:38,567 --> 00:28:41,634 or immigrants themselves, like, we are told to be 635 00:28:41,801 --> 00:28:44,234 something else in order to assimilate. 636 00:28:44,400 --> 00:28:48,167 What all of us chefs are doing is we're holding the door open 637 00:28:48,334 --> 00:28:50,033 for the next generations of chefs. 638 00:28:51,267 --> 00:28:54,766 This is for México. This is for James and Hailey. 639 00:28:54,767 --> 00:28:57,868 This is for Hugo and Nancy. 640 00:28:58,033 --> 00:29:00,666 And this is for every little girl 641 00:29:00,667 --> 00:29:02,868 who has big-ass dreams. 642 00:29:04,367 --> 00:29:06,266 Whoo! 643 00:29:06,267 --> 00:29:08,267 One of the most baller moves I've seen in budget battles 644 00:29:08,434 --> 00:29:09,634 is Kevin using shaved ice. 645 00:29:11,033 --> 00:29:12,834 The base of his dessert is free. 646 00:29:18,834 --> 00:29:20,968 I'm not much of a dessert chef. 647 00:29:21,133 --> 00:29:23,767 You know, patbingsu is a very iconic dish. 648 00:29:23,934 --> 00:29:27,234 My shaved ice, trying to get it powdery, as snowy 649 00:29:27,400 --> 00:29:29,434 as I possibly can. 650 00:29:29,601 --> 00:29:31,968 You can't have any big chunks in it. 651 00:29:32,133 --> 00:29:34,868 Now I run my snowy ice to the blast chiller. 652 00:29:36,367 --> 00:29:37,868 Now I'm gonna work on my red bean. 653 00:29:40,267 --> 00:29:42,934 I lived in Korea for the big portion of my life. 654 00:29:43,100 --> 00:29:46,567 So it's shaved ice with sweetened red bean 655 00:29:46,734 --> 00:29:49,067 with some fruits and condensed milk. 656 00:29:49,234 --> 00:29:51,167 It's one of those dishes that my mom, 657 00:29:51,334 --> 00:29:54,968 my-- my dad, uh, made for me a lot when I was a kid. 658 00:29:56,033 --> 00:29:58,634 You know, I don't have a whole lot of, like, a lot of great 659 00:29:58,801 --> 00:30:00,834 memories about my dad, but this is like one 660 00:30:01,000 --> 00:30:03,766 of those things I used to love eating coming home, you know? 661 00:30:03,767 --> 00:30:05,000 - Wow. - So here it is. 662 00:30:09,267 --> 00:30:12,267 Chef Kevin, Chef Claudette, you have 15 minutes left 663 00:30:12,434 --> 00:30:13,801 for entrées and desserts. 664 00:30:16,267 --> 00:30:19,266 To make the churros, I start making a choux dough. 665 00:30:19,267 --> 00:30:22,067 Add the flour and the butter, cinnamon, 666 00:30:22,234 --> 00:30:24,701 a little pinch of salt, and just work that. 667 00:30:27,167 --> 00:30:30,067 Great move over there making the churro using the flour 668 00:30:30,234 --> 00:30:31,634 that you get for free. 669 00:30:31,801 --> 00:30:33,534 One, it's sort of like this paste. 670 00:30:33,701 --> 00:30:37,133 I put it into the mixer. I add the eggs in one at a time, 671 00:30:38,434 --> 00:30:41,167 and I pipe it into the fryer. 672 00:30:43,267 --> 00:30:46,734 - I see the goat crema. - The cajeta, yeah. 673 00:30:46,901 --> 00:30:48,334 That is a key, I'm telling you. 674 00:30:48,501 --> 00:30:50,033 The goat caramel. 675 00:30:50,200 --> 00:30:53,566 My cajeta is sweet, dark, and luscious, 676 00:30:53,567 --> 00:30:56,166 but it has a spike of white wine. 677 00:30:56,167 --> 00:30:58,868 I couldn't afford white wine, so we're gonna go 678 00:30:59,033 --> 00:31:00,734 with the second best, which is already on my station. 679 00:31:00,901 --> 00:31:02,834 It's a free ingredient, red wine vinegar. 680 00:31:03,000 --> 00:31:04,266 It's very, very smart. 681 00:31:04,267 --> 00:31:07,067 Claudette is a classic trained pastry chef. 682 00:31:07,234 --> 00:31:08,867 This is something that she can do with her eyes closed. 683 00:31:08,868 --> 00:31:10,100 Yes. 684 00:31:11,334 --> 00:31:15,666 Chef Claudette, Chef Kevin, seven minutes, seven to go. 685 00:31:18,734 --> 00:31:20,634 Kevin's got his stoneware on top of his grill 686 00:31:20,801 --> 00:31:22,767 for his bibimbap, so you'll get this, like, socarrat. 687 00:31:22,934 --> 00:31:24,566 The rice will cook on the bottom, and it gives this, 688 00:31:24,567 --> 00:31:25,868 like, crunchy texture to the rice, 689 00:31:26,033 --> 00:31:27,234 which is really smart. 690 00:31:28,467 --> 00:31:30,534 I was glad I was at least able to buy more rice. 691 00:31:31,868 --> 00:31:35,067 With my zucchini and carrots, some red cabbage. 692 00:31:36,367 --> 00:31:37,734 Steak is looking good. 693 00:31:37,901 --> 00:31:39,666 You know, I know it's gonna be delicious. 694 00:31:39,667 --> 00:31:41,634 Finishing with a fried egg on top 695 00:31:42,767 --> 00:31:44,367 and gochujang sauce on the side. 696 00:31:45,968 --> 00:31:49,567 And for my patbingsu, I got my shaved ice 697 00:31:50,834 --> 00:31:54,434 and I'm feeling rushed because I still have some kiwi 698 00:31:54,601 --> 00:31:57,566 and peaches to get this dessert done with. 699 00:31:57,567 --> 00:32:01,334 Kevin is definitely choosing to do some very rustic 700 00:32:01,501 --> 00:32:02,766 knife cuts. 701 00:32:02,767 --> 00:32:07,266 I wonder how that will affect the texture of this dessert? 702 00:32:07,267 --> 00:32:10,067 Now I'm drizzling the condensed milk over the top 703 00:32:10,234 --> 00:32:12,934 with some sweetened red bean to finish. 704 00:32:13,968 --> 00:32:17,166 I am so nervous. My hands are sweating. 705 00:32:17,167 --> 00:32:19,267 My legs are shaking. 706 00:32:19,434 --> 00:32:22,100 I feel like I represented my country, my culture, 707 00:32:22,267 --> 00:32:25,868 my food really well. That $50,000 is so close. 708 00:32:26,033 --> 00:32:27,100 I can taste it. 709 00:32:30,567 --> 00:32:32,934 Two minutes! Get your plates! 710 00:32:34,000 --> 00:32:38,033 The fish skin not being perfectly charred 711 00:32:38,200 --> 00:32:40,100 gives me a little hesitation. 712 00:32:40,267 --> 00:32:44,534 This is so thin, it will overcook really, really fast. 713 00:32:44,701 --> 00:32:46,100 What do I do? What do I do? 714 00:32:46,267 --> 00:32:47,166 Panic, panic. 715 00:32:47,167 --> 00:32:49,634 I remove it so it doesn't overcook. 716 00:32:49,801 --> 00:32:52,434 The skin could be the thing that cost me 50 grand. 717 00:32:52,601 --> 00:32:55,266 I put the fish on the side of the garlic rice. 718 00:32:55,267 --> 00:32:57,868 - That fish looks spectacular. - Spectacular. 719 00:32:58,033 --> 00:32:59,033 - That entire dish. - Yeah. 720 00:33:00,334 --> 00:33:01,766 And for the dessert, 721 00:33:01,767 --> 00:33:04,666 I have mastered a more crispy exterior, 722 00:33:04,667 --> 00:33:07,534 and the inside is custardy, and it is airy, 723 00:33:07,701 --> 00:33:08,667 and it's light. 724 00:33:08,834 --> 00:33:11,133 I add some cinnamon to the sugar mix, 725 00:33:11,300 --> 00:33:12,834 and then orange zest. 726 00:33:13,834 --> 00:33:16,834 And, of course, the cajeta. 727 00:33:17,000 --> 00:33:20,000 These are the flavors that define me, and they are bold 728 00:33:20,167 --> 00:33:23,133 and big and complicated. 729 00:33:23,300 --> 00:33:25,267 I'll make you wanna eat what's on my plate. 730 00:33:27,834 --> 00:33:29,033 Ten seconds. 731 00:33:33,567 --> 00:33:37,767 Five, four, three, two, one. 732 00:33:43,000 --> 00:33:45,834 Triple G Global Games is done. 733 00:33:46,000 --> 00:33:47,334 - Wow, wow, - Wow. 734 00:33:47,501 --> 00:33:49,766 wow, wow, wow, wow. 735 00:33:50,934 --> 00:33:52,133 - Good job. - Good job. 736 00:33:53,767 --> 00:33:55,100 2 Ladies and gentlemen, this is the finale 737 00:33:55,267 --> 00:33:56,466 of "Triple G" Global Games. 738 00:33:56,467 --> 00:33:59,834 Chefs had 40 minutes to make an entrée and a dessert 739 00:34:00,067 --> 00:34:01,567 on a budget. - Wow. 740 00:34:01,734 --> 00:34:03,834 Chef Kevin, you're up first. 741 00:34:04,000 --> 00:34:07,667 All right, chefs, so today we made bibimbap and patbingsu. 742 00:34:07,834 --> 00:34:11,100 Bibimbap is the iconic dish in Korea, and patbingsu here 743 00:34:11,267 --> 00:34:14,200 is shaved ice with sweetened red bean with some fruits 744 00:34:14,367 --> 00:34:17,234 and condensed milk. Hope you guys enjoy. 745 00:34:17,400 --> 00:34:19,968 Kev, what do you do with the money if you win tonight? 746 00:34:20,133 --> 00:34:23,766 You know, I have two kids, married for 11 years. 747 00:34:23,767 --> 00:34:25,968 You know, we're going on our first trip to Korea 748 00:34:26,133 --> 00:34:28,000 this summer. My kids never been. 749 00:34:28,167 --> 00:34:31,867 It's my first time in 12 years, so I'm hoping this, 750 00:34:31,868 --> 00:34:35,367 you know, this money, if I get to win it, take my kids, 751 00:34:35,534 --> 00:34:37,467 get them to experience the culture and the country, 752 00:34:37,634 --> 00:34:40,434 and the food, where we come from, so I think that's where 753 00:34:40,601 --> 00:34:41,567 the money's gonna go. 754 00:34:47,234 --> 00:34:50,968 Kevin, the gameplay here is just spectacular. 755 00:34:51,133 --> 00:34:53,467 There are ingredients that cost you zero dollars. 756 00:34:53,634 --> 00:34:56,566 Crispy rice, because of the choice of the stone bowl 757 00:34:56,567 --> 00:34:59,566 and using that to cook the rice, so without spending any dollars, 758 00:34:59,567 --> 00:35:02,734 you have another ingredient. Shaved ice, zero dollars. 759 00:35:02,901 --> 00:35:04,434 The egg is perfectly cooked. 760 00:35:04,601 --> 00:35:07,366 All of the vegetables around, perfectly cooked. 761 00:35:07,367 --> 00:35:09,267 The steak is spectacular. 762 00:35:09,434 --> 00:35:10,800 It literally melts in your mouth. 763 00:35:10,801 --> 00:35:15,267 I was praying for bean sprouts. Um, I do want that extra fresh. 764 00:35:15,434 --> 00:35:17,968 In terms of the dessert, I love red bean in dessert. 765 00:35:18,133 --> 00:35:19,467 I think it is a natural. 766 00:35:19,634 --> 00:35:21,667 I-- I think this gets a little clunky when you think 767 00:35:21,834 --> 00:35:23,834 about this is the finale, right? 768 00:35:24,000 --> 00:35:27,334 You choose to do a one-inch knife dice on those apples 769 00:35:27,501 --> 00:35:30,367 and a slice across the kiwi, it really makes it 770 00:35:30,534 --> 00:35:31,834 harder to eat. 771 00:35:32,567 --> 00:35:35,267 The shaved ice, the red beans, and condensed milk, 772 00:35:35,434 --> 00:35:37,200 the flavors are amazing. 773 00:35:37,367 --> 00:35:40,167 To me, the most amazing part throughout all of these weeks 774 00:35:40,334 --> 00:35:44,167 has been the amount of pride you've had in showcasing 775 00:35:44,334 --> 00:35:46,534 South Korean flavors. 776 00:35:46,701 --> 00:35:47,934 Thank you, chefs. 777 00:35:48,100 --> 00:35:50,766 And the Mexican powerhouse herself, Chef Claudette, 778 00:35:50,767 --> 00:35:52,534 tell us about this dish. 779 00:35:52,701 --> 00:35:55,366 Chefs, in front of you, you have my ode to Nayarit, 780 00:35:55,367 --> 00:35:57,466 to the Zepeda family and its roots. 781 00:35:57,467 --> 00:36:01,234 My grandfather was an orphan, so by the time I came of age 782 00:36:01,400 --> 00:36:04,466 and I started asking questions of where our family was actually 783 00:36:04,467 --> 00:36:08,033 from, where our roots began, I got as far as Nayarit. 784 00:36:08,200 --> 00:36:09,934 So this is pescado zarandeado. 785 00:36:10,100 --> 00:36:13,367 It has a butter garlic rice and a tortilla with a salad. 786 00:36:13,534 --> 00:36:15,834 And for dessert, you have churros with cajeta. 787 00:36:22,467 --> 00:36:25,767 Claudette, the marinade on the branzino is incredible. 788 00:36:25,934 --> 00:36:30,666 And the fact that you were able to get so much flavor 789 00:36:30,667 --> 00:36:34,767 when you were only given $40, I think is incredible. 790 00:36:34,934 --> 00:36:37,467 Unbelievably tender and wildly juicy. 791 00:36:37,634 --> 00:36:40,567 Really the-- the star of this entire plate. 792 00:36:40,734 --> 00:36:42,968 I didn't love the skin on mine because it didn't get the same 793 00:36:43,133 --> 00:36:46,266 char as the outside of the flesh of the fish. 794 00:36:46,267 --> 00:36:48,100 The garlic rice, it's perfect here. 795 00:36:48,267 --> 00:36:50,667 Like there's like a-- a hominess to it. 796 00:36:50,834 --> 00:36:52,200 Thank you. 797 00:36:52,367 --> 00:36:54,934 These churros are, um... 798 00:36:55,100 --> 00:36:57,100 they're ethereal. 799 00:36:57,267 --> 00:36:59,666 Talking about gameplay, like, one little ingredient, right? 800 00:36:59,667 --> 00:37:02,334 The vinegar in the caramel pulls out this, 801 00:37:02,501 --> 00:37:04,667 like, next dimension, just wild. 802 00:37:06,267 --> 00:37:08,567 Outstanding cookery, 803 00:37:08,734 --> 00:37:09,934 a one-point lead. 804 00:37:11,167 --> 00:37:14,167 And after these two dishes, it's anybody's game. 805 00:37:14,334 --> 00:37:16,867 Something to think about when you go back to the kitchens. 806 00:37:16,868 --> 00:37:18,100 We'll call you in a bit. Thank you. 807 00:37:21,467 --> 00:37:23,067 At this point in the competition, 808 00:37:23,234 --> 00:37:26,133 they are really, really, like, pulling out 809 00:37:26,300 --> 00:37:29,267 and dissecting every single component, because they should. 810 00:37:29,434 --> 00:37:30,767 It's worth $50,000. 811 00:37:30,934 --> 00:37:32,767 It's for everything. It's for all the marbles. 812 00:37:32,934 --> 00:37:35,000 It's for the trophy, for the money. 813 00:37:35,167 --> 00:37:37,266 It's for the accolades. It's for Korea. 814 00:37:37,267 --> 00:37:40,100 I am more nervous than I ever have been before. 815 00:37:41,467 --> 00:37:43,868 - Let's get into it. - I don't like this. 816 00:37:44,033 --> 00:37:46,033 Do I prefer churros or bibimbap 817 00:37:46,200 --> 00:37:47,734 is really where my head is going. 818 00:37:47,901 --> 00:37:50,467 Both of those are the best of these chefs' plates 819 00:37:50,634 --> 00:37:53,868 they put in front of us, in my opinion. - Interesting. 820 00:37:54,033 --> 00:37:55,667 I mean, the churros, come on. 821 00:37:55,834 --> 00:37:57,000 The fish. 822 00:37:57,167 --> 00:37:59,868 So the skin, I kind of will overlook, 823 00:38:00,100 --> 00:38:02,534 because I think that's-- that's what kept it together. 824 00:38:02,701 --> 00:38:03,834 Oh. 825 00:38:04,667 --> 00:38:07,566 On the other hand, that bibimbap was mind-blowing. 826 00:38:07,567 --> 00:38:08,567 Single best bibimbap 827 00:38:08,734 --> 00:38:09,900 I've ever had. - Yeah. 828 00:38:09,901 --> 00:38:11,434 It was like falling in love with someone. 829 00:38:11,601 --> 00:38:13,434 And then the dessert was a little bit like breaking up 830 00:38:13,601 --> 00:38:14,534 with someone, if I'm being honest. 831 00:38:14,701 --> 00:38:16,567 - You know what I mean? - Ooh. Ow. 832 00:38:16,734 --> 00:38:19,067 All right, judges, here's what I'm asking you to do. 833 00:38:19,234 --> 00:38:22,067 We are using the dessert and the entrée 834 00:38:22,234 --> 00:38:24,367 as one cohesive score. 835 00:38:24,534 --> 00:38:28,067 But I need you to give, out of 20 points in gameplay, 836 00:38:28,234 --> 00:38:31,100 out of 20 points in taste, and out of 10 points in plating. 837 00:38:43,033 --> 00:38:45,366 Both of you deserve to win without question. 838 00:38:45,367 --> 00:38:47,367 And, Kevin, you have a key advantage right now 839 00:38:47,534 --> 00:38:48,667 with one-point lead. 840 00:38:52,567 --> 00:38:53,534 Let's get into it. 841 00:38:56,667 --> 00:38:59,100 16 out of 20 in gameplay. 842 00:39:01,567 --> 00:39:03,868 16 out of 20 in taste. 843 00:39:05,267 --> 00:39:07,867 Eight out of 10 in plating 844 00:39:07,868 --> 00:39:10,033 for a score of 40 845 00:39:10,200 --> 00:39:12,867 and an overall score of 81. 846 00:39:16,534 --> 00:39:19,467 - Chef, you need a 42 to win. - Yes, Chef. 847 00:39:23,467 --> 00:39:25,868 17 out of 20 in gameplay. 848 00:39:29,367 --> 00:39:32,267 17 out of 20 in taste. 849 00:39:37,234 --> 00:39:41,466 Finally, eight in plating for a score of 42 850 00:39:41,467 --> 00:39:43,667 and a score of 82. Congratulations, Chef 851 00:39:47,067 --> 00:39:48,634 Winner is Chef Claudette. 852 00:39:48,801 --> 00:39:50,968 Whoo! 853 00:39:52,767 --> 00:39:56,567 Kevin Lee, you're humble, you're super family-oriented. 854 00:39:56,734 --> 00:39:59,566 I see how proud you are carrying your daughter's knitted towel. 855 00:39:59,567 --> 00:40:01,567 To see you not win, I'm sad for you, 856 00:40:01,734 --> 00:40:05,033 but I know that this is just your trajectory 857 00:40:05,200 --> 00:40:07,734 that you're on right now, and I do not know 858 00:40:07,901 --> 00:40:10,033 where the limit is. - Thank you, Guy. 859 00:40:10,200 --> 00:40:12,000 Chef Kevin Lee. Thank you, Chef. 860 00:40:12,167 --> 00:40:14,267 - Thank you, Chef. - Good job. 861 00:40:14,434 --> 00:40:16,667 Uh, came up short. 862 00:40:16,834 --> 00:40:20,266 I wish I could take that dope trophy home with me 863 00:40:20,267 --> 00:40:24,467 to Oklahoma City, but thank you all, love you all. 864 00:40:24,634 --> 00:40:25,667 Peace out. 865 00:40:25,834 --> 00:40:26,834 Thank you, everybody! 866 00:40:27,000 --> 00:40:28,067 - Yes. - Whoo-hoo! 867 00:40:28,234 --> 00:40:29,267 - Whoo-hoo! - Whoo-hoo! 868 00:40:35,834 --> 00:40:39,767 The Triple G Global Games champion. 869 00:40:42,334 --> 00:40:43,267 Thank you. 870 00:40:44,467 --> 00:40:46,934 It doesn't feel real. Thank you, chefs. 871 00:40:47,100 --> 00:40:49,000 Thank you. This isn't just for me. 872 00:40:49,167 --> 00:40:51,366 This is for the next generation of little Mexican girls 873 00:40:51,367 --> 00:40:53,834 that went across the border to become chefs. 874 00:40:54,000 --> 00:40:56,566 This is for the little immigrant kids that are told, 875 00:40:56,567 --> 00:40:59,366 be something different and that you're not enough. 876 00:40:59,367 --> 00:41:02,834 And I am so beautifully blessed to be in a long lineage 877 00:41:03,000 --> 00:41:05,666 of women healers that heal with their hands. 878 00:41:05,667 --> 00:41:07,366 - Wow. - Wow. 879 00:41:14,501 --> 00:41:16,834 Whoo! Come on over here, Chef. 880 00:41:17,000 --> 00:41:20,000 - One gigantic-- - It's as tall as me. 881 00:41:20,167 --> 00:41:22,667 Oh, and we have one more other little parting gift. 882 00:41:29,534 --> 00:41:30,934 Claudette Zepeda, 883 00:41:31,100 --> 00:41:35,767 here is your check for $50,000! 884 00:41:37,367 --> 00:41:39,367 What is for you will never leave you. 885 00:41:39,534 --> 00:41:41,968 And what leaves you was never for you. 886 00:41:42,133 --> 00:41:44,234 And that is something that I just tell myself 887 00:41:44,400 --> 00:41:47,266 that those hard things that I went through, I had to, 888 00:41:47,267 --> 00:41:51,133 to be able to sit here and full of tears and full of joy, 889 00:41:51,300 --> 00:41:54,666 and say, "I fricking won." 890 00:41:54,667 --> 00:41:56,968 - Congratulations. - Yes! Viva! 891 00:41:57,133 --> 00:41:59,467 ¡Viva México!