1 00:00:02,003 --> 00:00:03,635 Welcome to Fire Masters. 2 00:00:06,207 --> 00:00:09,708 Where three chefs will take on three blazing culinary challenges. 3 00:00:09,710 --> 00:00:11,510 Whoo, it's taco party. 4 00:00:11,512 --> 00:00:12,444 Let's go. 5 00:00:12,546 --> 00:00:14,446 Two will be eliminated, 6 00:00:14,548 --> 00:00:17,149 and the last chef standing will go head to head agains 7 00:00:17,218 --> 00:00:19,084 one of our Fire Masters judges, 8 00:00:19,086 --> 00:00:22,321 battling for the chance to win $10,000. 9 00:00:22,323 --> 00:00:25,824 -All right, all right. -And to earn their place as a Fire Masters champion. 10 00:00:25,826 --> 00:00:27,226 I know you don't want me to eat that. 11 00:00:27,228 --> 00:00:28,827 That is a excellent dish. 12 00:00:28,829 --> 00:00:30,129 -Speed. -Let's do this. 13 00:00:30,131 --> 00:00:31,363 -Skill. -Whoo. 14 00:00:31,465 --> 00:00:32,898 Scorching competition. 15 00:00:32,900 --> 00:00:34,033 We gotta get going. 16 00:00:34,935 --> 00:00:36,902 This is Fire Masters. 17 00:00:40,307 --> 00:00:44,543 Three chefs are battle read to fight for the title of Fire Masters champion 18 00:00:45,046 --> 00:00:46,311 Let's meet them. 19 00:00:46,313 --> 00:00:49,214 First up, John Leung from Calgary, Alberta. 20 00:00:49,216 --> 00:00:51,850 I'm an online food host, originally from Hong Kong. 21 00:00:51,919 --> 00:00:55,120 I have been cooking professionally for seven years now. 22 00:00:55,122 --> 00:00:57,322 Before, I was working in the office saying, 23 00:00:57,324 --> 00:00:59,124 "What am I doing with my life?" 24 00:00:59,126 --> 00:01:02,127 I love cooking so much. Why not do it professionally? 25 00:01:02,129 --> 00:01:06,098 I am ready to bring some flavors to the world. 26 00:01:06,100 --> 00:01:08,200 Hello, chefs. Thank you for having me. 27 00:01:08,202 --> 00:01:11,437 Next, La-Toya Fagon from Toronto, Ontario. 28 00:01:11,538 --> 00:01:14,440 I'm the executive chef and owner of Twist Catering Services. 29 00:01:14,508 --> 00:01:15,808 Both my parents are from Jamaica, 30 00:01:15,810 --> 00:01:17,509 so that was the food that I grew up with 31 00:01:17,511 --> 00:01:19,144 that I really love. 32 00:01:19,146 --> 00:01:21,413 You know, in my early 20s, I decided to go to culinary arts school 33 00:01:21,415 --> 00:01:23,449 and here we are, 17 years later. 34 00:01:23,550 --> 00:01:25,684 I'm ready to come into this Fire Masters arena tody 35 00:01:25,686 --> 00:01:27,820 and bring some of that Caribbean flavor and Caribbean heat. 36 00:01:28,222 --> 00:01:29,588 Hey, judges. 37 00:01:29,590 --> 00:01:32,858 And last, Alain Lemaire from Miami, Florida. 38 00:01:32,927 --> 00:01:35,227 I'm the executive chef with Sensory Delights Catering. 39 00:01:35,229 --> 00:01:37,796 Originally, I am from Port au Prince, Haiti. 40 00:01:37,798 --> 00:01:41,233 Grilling is something very close to the Caribbean 41 00:01:41,302 --> 00:01:44,403 Haitian food is pretty much bold, in your face. 42 00:01:44,405 --> 00:01:45,938 and this is my style of cooking. 43 00:01:46,006 --> 00:01:49,108 To my other competitors, y'all better put your best foot forward 44 00:01:49,110 --> 00:01:51,210 because I'm bringing the hea 45 00:01:51,212 --> 00:01:53,812 Chefs, welcome to Fire Masters. 46 00:01:53,814 --> 00:01:55,714 Here's how it's all going down. 47 00:01:55,716 --> 00:01:57,850 There will be three rounds of competition. 48 00:01:57,918 --> 00:02:01,053 In the first two rounds, you'll be competing against one another. 49 00:02:01,155 --> 00:02:02,788 And at the end of each of these rounds, 50 00:02:02,790 --> 00:02:04,723 one of you will be going home. 51 00:02:04,725 --> 00:02:07,659 In the third and final round, the last chef standing 52 00:02:07,728 --> 00:02:10,329 will go head to head against one of our judges. 53 00:02:10,331 --> 00:02:14,733 For the chance to win $10,000 and the title of today's 54 00:02:14,801 --> 00:02:16,635 Fire Masters champion. 55 00:02:16,704 --> 00:02:19,238 Speaking of judges, here's who you'll need to impress. 56 00:02:20,941 --> 00:02:23,509 Chef Kevin Bludso is an award winning pitmaste 57 00:02:23,511 --> 00:02:25,043 and cookbook author, 58 00:02:25,112 --> 00:02:27,713 and is the owner of the popular Bludso's Barbecu 59 00:02:27,715 --> 00:02:29,515 with locations worldwide. 60 00:02:29,517 --> 00:02:30,616 What's up, chefs? 61 00:02:30,618 --> 00:02:32,217 Let's get our smoke on today. 62 00:02:32,219 --> 00:02:34,019 Oh, yeah. 63 00:02:34,021 --> 00:02:36,922 Chef Nicole Gomes is an award winning chef 64 00:02:36,924 --> 00:02:39,558 and the owner of the renowne Cluck N Cleaver restaurant 65 00:02:39,626 --> 00:02:41,126 in Calgary, Alberta. 66 00:02:41,128 --> 00:02:43,929 Hi chefs. I'm excited to see what you cook up today. 67 00:02:43,931 --> 00:02:45,764 -Thank you. -Thank you. 68 00:02:45,866 --> 00:02:49,201 Chef Roger Mooking is a globally inspired celebrity chef, 69 00:02:49,203 --> 00:02:51,603 author and live fire cooking expert. 70 00:02:51,605 --> 00:02:52,704 What's up, chefs. 71 00:02:52,706 --> 00:02:54,706 Don't be shy out there, just bring the flavor. 72 00:02:54,708 --> 00:02:55,807 Absolutely. 73 00:02:55,809 --> 00:02:58,443 Chefs, I hope you're ready to fight the flame 74 00:02:58,545 --> 00:03:00,812 because it's time to make sparks fly. 75 00:03:03,517 --> 00:03:06,618 In this first wildfire round, you'll create a signature dish 76 00:03:06,620 --> 00:03:09,454 that showcases your personality on a plate. 77 00:03:09,523 --> 00:03:12,191 You will each have your own top of the line grill station 78 00:03:12,193 --> 00:03:14,359 and use of our Fire Masters firepit 79 00:03:14,461 --> 00:03:18,130 as well as access to our fully stocked pantry. 80 00:03:18,132 --> 00:03:21,400 Your dish will be judged on presentation, creativity 81 00:03:21,402 --> 00:03:23,135 and of course, taste. 82 00:03:23,237 --> 00:03:25,504 Chefs, are you ready? 83 00:03:25,506 --> 00:03:26,705 [all] Yes. 84 00:03:26,707 --> 00:03:29,308 You've got 30 minutes on the clock 85 00:03:29,310 --> 00:03:31,710 and your time starts... 86 00:03:34,848 --> 00:03:35,614 Now. 87 00:03:35,616 --> 00:03:36,949 -Go, chefs. -Do it. 88 00:03:37,017 --> 00:03:38,116 -Go. -Come on now. 89 00:03:39,353 --> 00:03:41,320 Let's do this. 90 00:03:41,322 --> 00:03:44,957 For my signature dish, I'm making a charred banana leaf snapper. 91 00:03:45,025 --> 00:03:46,024 Ooh. 92 00:03:46,026 --> 00:03:48,227 With spicy ti-malice. 93 00:03:48,229 --> 00:03:51,630 Making a little rice with lemongrass on the bottom. 94 00:03:51,632 --> 00:03:54,433 Right now, I'm doing my seasoning base 95 00:03:54,501 --> 00:03:57,169 for the fish, which we call epis. 96 00:03:57,171 --> 00:04:01,240 Scallions, parsley, some thyme, some garlic, 97 00:04:01,308 --> 00:04:02,641 some jalapeno peppers. 98 00:04:02,643 --> 00:04:06,411 This is my signature dish because it brings me back home. 99 00:04:06,413 --> 00:04:08,714 Growing up in Haiti, it used to be one of the dishes 100 00:04:08,716 --> 00:04:09,848 that my mom used to make. 101 00:04:09,850 --> 00:04:11,617 So, it brings a lot of memories. 102 00:04:11,619 --> 00:04:15,954 It brings the tropics out. 103 00:04:16,023 --> 00:04:19,324 [La-Toya] My signature dish I'm making a scotch bonnet infused tomato chicken 104 00:04:19,326 --> 00:04:22,861 with a fragrant rice with a charred corner avocado salsa. 105 00:04:22,930 --> 00:04:24,630 First thing I'm gonna do is get those tomatoes, 106 00:04:24,632 --> 00:04:26,265 the corn, the shishito peppers 107 00:04:26,333 --> 00:04:28,834 and that scotch bonnet all on that charcoal grill. 108 00:04:28,902 --> 00:04:31,303 This signature dish just screams Chef La-Toya. 109 00:04:31,305 --> 00:04:33,438 We got a little bit of Jamaican heat going on here, 110 00:04:33,507 --> 00:04:35,007 we got some Caribean flavors 111 00:04:35,009 --> 00:04:38,410 -Let's just hope it all comes together. -[Dylan] Let's do this. 112 00:04:38,412 --> 00:04:41,947 For my signature dish, I'm making fiery cumin lamb pancakes 113 00:04:42,016 --> 00:04:44,316 with Saskatoon berry hoisin. 114 00:04:44,318 --> 00:04:46,518 I got nice, lean pieces. 115 00:04:46,520 --> 00:04:49,421 After I get my lamb cubed, I'm getting my spices 116 00:04:49,423 --> 00:04:50,822 all blended up. 117 00:04:50,824 --> 00:04:53,058 Cumin, black peppercorn, cinnamon, 118 00:04:53,060 --> 00:04:56,962 five spice powder and my secret little ingredient, 119 00:04:57,064 --> 00:04:59,498 red and green Sichuan peppercorns. 120 00:04:59,500 --> 00:05:03,235 This is my signature dish because it's spicy. 121 00:05:03,337 --> 00:05:06,705 It's sweet, it's sassy, it's me on a plate. 122 00:05:06,707 --> 00:05:07,906 Whoo. 123 00:05:09,410 --> 00:05:10,842 I'm using banana leaves. 124 00:05:10,944 --> 00:05:14,346 I'll add some fresh thyme, my scallions, my parsley 125 00:05:14,448 --> 00:05:15,947 and some fresh lemons and limes. 126 00:05:16,049 --> 00:05:17,516 Adds a extra layer of protection. 127 00:05:17,518 --> 00:05:21,119 And flavors, I don't want the heat to scorch the fish. 128 00:05:21,121 --> 00:05:23,555 If the fish gets scorched, then I'm screwed. 129 00:05:25,359 --> 00:05:28,460 I think that's a good strategy with the banana leaf like that. 130 00:05:28,562 --> 00:05:31,463 It's not going to stick, it'll be moist and tender, 131 00:05:31,531 --> 00:05:33,198 catches a little bit of smoke, you know. 132 00:05:33,200 --> 00:05:35,934 -And protecting the protein. -Yeah, and protecting the protein. 133 00:05:37,905 --> 00:05:39,771 [La-Toya] I gotta get those chicken thighs out of that pit. 134 00:05:39,773 --> 00:05:41,506 I'm removing the skin off this chicken, 135 00:05:41,508 --> 00:05:43,141 then I'm going to season it up with a little bit of salt 136 00:05:43,243 --> 00:05:45,210 a little pepper, some garlic put some lemon juice. 137 00:05:45,212 --> 00:05:46,545 Normally, I'd like to keep the fat on it 138 00:05:46,613 --> 00:05:48,146 like, since it's going into a sauce. 139 00:05:48,215 --> 00:05:50,048 Nobody wants a rubbery skin. 140 00:05:50,117 --> 00:05:53,418 I need to pick up the pace here. I need to get my rice going. 141 00:05:53,420 --> 00:05:55,220 She gotta get that chicken on there, man. 142 00:05:55,222 --> 00:05:56,955 Those thighs should be going on right now. 143 00:05:58,726 --> 00:06:00,225 I love chicken thighs. 144 00:06:00,227 --> 00:06:04,529 Nice meat, little bit more fat content, takes smoke real, real good. 145 00:06:04,531 --> 00:06:05,830 I would hate to get over there. 146 00:06:05,832 --> 00:06:08,200 Thirty minutes in and all I get is some chicken, tomato 147 00:06:08,202 --> 00:06:10,335 and a pepper on top of it. I'd be a little disappointed. 148 00:06:11,238 --> 00:06:12,337 Okay, let's go. 149 00:06:13,741 --> 00:06:16,308 [John] This is called Pok Chang in Cantonese. 150 00:06:16,310 --> 00:06:18,710 It is a savory chive pancake. 151 00:06:18,712 --> 00:06:20,112 Add a little shrimp paste. 152 00:06:20,114 --> 00:06:21,613 Give it a little spice right there. 153 00:06:21,615 --> 00:06:23,348 Oh, yeah, baby. Whoo. 154 00:06:23,450 --> 00:06:25,617 Chef John, what about this dish is going to impress 155 00:06:25,619 --> 00:06:27,219 the judges and get you to the next round? 156 00:06:27,221 --> 00:06:29,621 It is spicy. It's got great flavors. 157 00:06:29,623 --> 00:06:31,823 It was taught to me by my grandmother. 158 00:06:31,825 --> 00:06:34,126 My grandmother inspired me to start cooking 159 00:06:34,128 --> 00:06:36,061 and you know, I have not looked back since. 160 00:06:36,130 --> 00:06:38,130 Chef, smelling good so far. Looking forward to seeing this dish. 161 00:06:38,132 --> 00:06:39,164 Thank you so much. 162 00:06:39,233 --> 00:06:41,633 Pulse. Forgot pulse. Dagnabbit. 163 00:06:43,804 --> 00:06:45,937 Chef Alain, I saw you had those beautiful banana leaves, 164 00:06:46,006 --> 00:06:47,305 that snapper over here. 165 00:06:47,307 --> 00:06:49,107 This seems like a dish you're very familiar with. 166 00:06:49,109 --> 00:06:50,709 I am pretty familiar with it. Yes. 167 00:06:50,711 --> 00:06:53,512 In Haitian culture, it's a lot about fresh ingredients, 168 00:06:53,514 --> 00:06:57,048 spices, so I'm making a ti-malice sauce to go on the top. 169 00:06:57,117 --> 00:06:59,451 -Looking forward to seeing this dish. -Awesome. Thank you very much. 170 00:07:01,855 --> 00:07:03,021 Ooh, time's ticking. 171 00:07:03,023 --> 00:07:04,322 Gotta get this rice going. 172 00:07:04,324 --> 00:07:06,725 I got to saute up my onions get a nice base for flavor 173 00:07:06,727 --> 00:07:07,893 for that rice. 174 00:07:07,895 --> 00:07:10,829 Rice is a staple in West Indian, Jamaican cuisine. 175 00:07:10,831 --> 00:07:13,398 Whether it be steamed rice, fragrant rice, rice and peas. 176 00:07:13,400 --> 00:07:15,200 So, I really better get this rice right. 177 00:07:17,604 --> 00:07:19,037 Oh, baby. 178 00:07:19,106 --> 00:07:22,174 I'm putting all my lamb onto the firepit with a high heat. 179 00:07:22,176 --> 00:07:25,110 Get that nice char. I got to get this done. 180 00:07:25,112 --> 00:07:27,212 I cannot go home on the first round. 181 00:07:27,214 --> 00:07:29,748 Skewer's on. Whoo. 182 00:07:29,817 --> 00:07:32,217 15 minutes left, chefs. We're halfway through. 183 00:07:34,321 --> 00:07:38,490 I have some baby zucchini and baby squash, some fresh thyme. 184 00:07:38,492 --> 00:07:41,059 I want to add these vegetables because I want to add 185 00:07:41,128 --> 00:07:43,628 an extra element to the dish. You know, balance it out. 186 00:07:45,432 --> 00:07:46,932 This rice, it's taking forever. 187 00:07:47,634 --> 00:07:50,035 I need to make my tomato sauce. 188 00:07:50,037 --> 00:07:52,704 Scotch bonnets are gonna go nicely with that tomato, 189 00:07:52,706 --> 00:07:55,207 with the acidity, but give it some heat for my chicken. 190 00:07:55,209 --> 00:07:56,508 Just took out the seeds. 191 00:07:56,510 --> 00:07:58,310 Scotch bonnet peppers are no joke. 192 00:07:58,312 --> 00:08:01,813 You can completely destroy the dish and kill your palat 193 00:08:01,815 --> 00:08:04,516 Listen up, Chefs, only 10 minutes left. 194 00:08:04,518 --> 00:08:06,518 It's time to start making some pancakes. 195 00:08:06,520 --> 00:08:08,920 This is from my grandmother who taught me how to make this. 196 00:08:08,922 --> 00:08:10,755 Watch that thyme, John. 197 00:08:10,857 --> 00:08:12,023 Nine minutes. Yes. 198 00:08:12,826 --> 00:08:13,959 Come on, faster. 199 00:08:14,060 --> 00:08:16,728 Oh, my God, come on. 200 00:08:16,730 --> 00:08:18,964 -I think Chef John is having problems with his pancake. -Is he? 201 00:08:19,032 --> 00:08:20,799 -Yeah. -[Kevin] Is the grill not hot enough? 202 00:08:20,801 --> 00:08:22,634 [John] Seriously, get in your game. 203 00:08:29,610 --> 00:08:32,744 [John] My first pancake is an absolute disaster. 204 00:08:32,813 --> 00:08:34,813 Oh, my God. Come on. 205 00:08:35,949 --> 00:08:38,450 Come on, John, seriously get in your game. 206 00:08:38,519 --> 00:08:40,118 No, this is not good. 207 00:08:40,120 --> 00:08:42,954 I got to start the pancake batter all over again. 208 00:08:43,056 --> 00:08:44,923 I have no time for this right now. 209 00:08:46,960 --> 00:08:48,660 Whoo, that peel is hot. 210 00:08:48,762 --> 00:08:49,961 I go check on the fish. 211 00:08:49,997 --> 00:08:51,963 -Good, good. -Fish is looking great. 212 00:08:52,032 --> 00:08:53,365 The skin is still on. 213 00:08:53,433 --> 00:08:56,401 To finish my dish, I want to add some fresh thyme, 214 00:08:56,403 --> 00:08:59,604 garlic and then put them under ti-malice sauce 215 00:08:59,606 --> 00:09:01,206 to add extra depth of flavor 216 00:09:03,243 --> 00:09:04,509 We're gonna get this chicken off, 217 00:09:04,511 --> 00:09:05,610 I think it has enough smoke in it. 218 00:09:05,612 --> 00:09:07,112 So I'm gonna get this into the sauce, 219 00:09:07,114 --> 00:09:09,814 I really want it to take in that tomato and scotch 220 00:09:09,816 --> 00:09:11,616 and shishito pepper flavor. 221 00:09:11,618 --> 00:09:13,818 Two minutes left, chefs. Time to hustle. 222 00:09:15,455 --> 00:09:16,254 Oh. 223 00:09:16,256 --> 00:09:17,622 The rice is what's worrying me. 224 00:09:17,624 --> 00:09:19,324 I really should have put this rice on first. 225 00:09:19,326 --> 00:09:20,759 I don't think it's gonna cook on time. 226 00:09:22,129 --> 00:09:23,028 One more pancake. 227 00:09:23,030 --> 00:09:24,930 Time is not on my side right now. 228 00:09:24,932 --> 00:09:27,699 I am still making pancakes. 229 00:09:27,701 --> 00:09:29,935 I gotta get the plate together. 230 00:09:29,937 --> 00:09:33,405 Chefs, only one minute left. Get your food on the plate. 231 00:09:33,407 --> 00:09:36,041 -Let's go, chefs. -We got one minute. 232 00:09:36,043 --> 00:09:38,043 Rice is undercooked, but I got to get going. 233 00:09:38,045 --> 00:09:39,811 -She said the rice was undercooked. -Undercooked? 234 00:09:41,949 --> 00:09:45,016 [John] Man, come on. You can do this. 235 00:09:45,018 --> 00:09:47,218 -Ooh. -This is stressing me out. 236 00:09:48,622 --> 00:09:50,221 Don't lose sight now, John. 237 00:09:53,226 --> 00:09:54,426 Ouch. Hot. 238 00:09:54,428 --> 00:09:59,397 -Ten... -[all] Nine, eight, seven, six, 239 00:09:59,399 --> 00:10:04,035 five, four, three, two, one. 240 00:10:04,037 --> 00:10:05,403 -All right. -Time's up, chefs. 241 00:10:05,405 --> 00:10:06,738 Whoo! 242 00:10:06,840 --> 00:10:08,306 [all clapping] 243 00:10:09,242 --> 00:10:10,609 [La-Toya] Feeling a little b nervous. 244 00:10:10,611 --> 00:10:13,211 The chicken doesn't look the way that I wanted it to look, 245 00:10:13,213 --> 00:10:16,348 but, hopefully, it is really palate pleasing. 246 00:10:16,449 --> 00:10:18,249 I'm feeling pretty comfortab about my dish. 247 00:10:18,351 --> 00:10:21,519 I want the judges to see the depth of flavors. 248 00:10:21,521 --> 00:10:24,956 I'm looking at my plate and everything is there. 249 00:10:25,025 --> 00:10:28,026 I am hoping the judges taste the bold flavors 250 00:10:28,028 --> 00:10:29,928 served with love. 251 00:10:34,401 --> 00:10:36,901 Chef John, please tell us what you prepared for the judges. 252 00:10:36,903 --> 00:10:41,706 This is fiery cumin lamb pancakes with Saskatoon berry hoisin. 253 00:10:41,708 --> 00:10:44,309 My pancake looks a little bit different than everybody's. 254 00:10:44,311 --> 00:10:46,311 A little smaller, a different color. 255 00:10:46,313 --> 00:10:47,946 Yes, that was a little bit of a struggle. 256 00:10:47,948 --> 00:10:50,115 I actually did a lot of spicy shrimp paste. 257 00:10:50,117 --> 00:10:52,050 Oh, okay, I saw you throw one in the garbage 258 00:10:52,119 --> 00:10:53,652 and it had the shrimp paste in it, I take it? 259 00:10:53,720 --> 00:10:55,420 -Yeah. -It wasn't coming together, it looked like. 260 00:10:55,422 --> 00:10:56,554 No, it wasn't. 261 00:11:02,529 --> 00:11:04,529 Chef John, I was watching your flow 262 00:11:04,531 --> 00:11:06,464 and I watched you falter a couple of times. 263 00:11:06,533 --> 00:11:08,800 You step back, take a deep breath 264 00:11:08,802 --> 00:11:10,902 and started getting down for what you know how to do 265 00:11:10,904 --> 00:11:13,938 and it showed on the plate. That is an excellent dish. 266 00:11:14,007 --> 00:11:16,107 The heat on my lamb is perfect. 267 00:11:16,109 --> 00:11:18,543 All those flavors came together. 268 00:11:18,645 --> 00:11:20,412 Flavor-wise, everything is really good. 269 00:11:20,414 --> 00:11:23,848 This pancake should be a little bit thinner, more even. 270 00:11:23,917 --> 00:11:25,617 -Yeah. -And it's not fully cooked. 271 00:11:25,619 --> 00:11:26,951 Ooh. 272 00:11:26,953 --> 00:11:28,920 -Thank you very much, chef. -Thank you very much. 273 00:11:28,922 --> 00:11:32,424 I'm really worried the pancake might be my Achilles heel. 274 00:11:35,195 --> 00:11:36,961 Ooh. 275 00:11:36,963 --> 00:11:39,431 Chef La-Toya, can you please tell us what you made for the judges in this round? 276 00:11:39,433 --> 00:11:41,933 [La-Toya] I made a scotch bonnet-infused tomato chicken 277 00:11:42,035 --> 00:11:44,803 on a bed of fragrant rice with an avocado and corn salsa. 278 00:11:44,805 --> 00:11:47,405 [Kevin] Chef La-Toya, I love the colors right off the bat, 279 00:11:47,407 --> 00:11:50,008 but before we taste, we already got a problem. 280 00:11:50,610 --> 00:11:53,611 I'm 6'3", 295 pounds. 281 00:11:53,613 --> 00:11:54,979 Okay. 282 00:11:55,048 --> 00:11:57,315 -And who got the smallest pieces of chicken? -[all laughing] 283 00:11:57,317 --> 00:11:59,050 -On his plate. Look at that. -It's a small... 284 00:11:59,052 --> 00:12:00,518 Oh, my goodness. 285 00:12:06,393 --> 00:12:07,926 -Chef La-Toya. -Yes. 286 00:12:07,928 --> 00:12:10,161 You have the opportunity to infuse the flavor 287 00:12:10,197 --> 00:12:12,330 of the cooking method which is the fire 288 00:12:12,332 --> 00:12:15,633 -and the smoke into this. -Add wood chips to that charcoal grill, 289 00:12:15,702 --> 00:12:17,235 a little bit more char on everything 290 00:12:17,304 --> 00:12:19,537 would've really screamed, like, more Fire Masters. 291 00:12:19,639 --> 00:12:21,639 -Okay. -I love tomatoes and Scotch bonnet. 292 00:12:21,708 --> 00:12:23,808 I think it's a really great combination, 293 00:12:23,810 --> 00:12:27,245 but the rice, as you probably already know, was undercooked. 294 00:12:27,247 --> 00:12:30,448 -Yeah. Thank you, Chef. -Thank you. 295 00:12:30,517 --> 00:12:32,450 [La-Toya] I came here to bri some Caribbean flavors. 296 00:12:32,519 --> 00:12:35,220 I'm just hoping the flavors that are there are getting me 297 00:12:35,222 --> 00:12:36,754 to the next round. 298 00:12:38,525 --> 00:12:41,059 Chef Alain, can you tell us what you made for the judges, please? 299 00:12:41,161 --> 00:12:45,430 I did a charred banana leaf snapper with a spicy ti-malice 300 00:12:45,432 --> 00:12:47,899 over rice and some charred vegetables. 301 00:12:47,901 --> 00:12:49,701 You put thyme in it, which is great, 302 00:12:49,703 --> 00:12:52,203 but there's so many sticks of thyme. 303 00:12:52,205 --> 00:12:54,939 -Yeah. -And I know you don't want me to eat that. 304 00:12:55,041 --> 00:12:56,741 No, not at all. Time got the best of me. 305 00:12:56,810 --> 00:12:58,042 I wasn't able to take them off. 306 00:13:04,551 --> 00:13:07,619 Chef Alain, I love fish and I love rice, 307 00:13:07,621 --> 00:13:10,522 but the grilled vegetables I feel is an afterthought. 308 00:13:10,524 --> 00:13:12,056 There's no char on them. 309 00:13:12,125 --> 00:13:15,059 If you were to move onwards, I would suggest adding more 310 00:13:15,161 --> 00:13:17,061 of the fire in all your elements. 311 00:13:17,063 --> 00:13:18,329 The fish had good flavor. 312 00:13:18,331 --> 00:13:20,832 I love that your skin was pretty much still intact. 313 00:13:20,934 --> 00:13:22,600 The sauce is real good on it. 314 00:13:22,602 --> 00:13:24,702 And I really love that heat in it. 315 00:13:24,704 --> 00:13:26,304 -Thank you, Chef. -Thank you. 316 00:13:26,306 --> 00:13:27,538 And thank you, chefs. 317 00:13:27,540 --> 00:13:29,040 Let's give the judges a couple of minutes to discuss 318 00:13:29,042 --> 00:13:30,942 and we'll call you back when we're ready. 319 00:13:30,944 --> 00:13:32,777 [Alain] I'm feeling pretty comfortable with my dish. 320 00:13:32,813 --> 00:13:36,347 The only thing I feel a little bit iffy about is the vegetables. 321 00:13:39,519 --> 00:13:41,953 Judges, now that you've had a chance to taste 322 00:13:42,022 --> 00:13:44,222 all three dishes, how'd these chefs do? 323 00:13:44,224 --> 00:13:46,424 I thought all three chefs got to step it up. 324 00:13:46,426 --> 00:13:47,692 Yeah, it showed on the plate. 325 00:13:47,694 --> 00:13:49,093 -Yeah. -For sure. 326 00:13:49,095 --> 00:13:51,563 Get excited about this, you on stage at your concert today. 327 00:13:51,631 --> 00:13:53,464 Let's talk about Chef La-Toya's dish. 328 00:13:53,500 --> 00:13:56,401 [Roger] Chef La-Toya's dish is, like, a very comforting dish. 329 00:13:56,403 --> 00:13:57,936 [Kevin] I thought the presentation was there. 330 00:13:58,037 --> 00:14:00,772 I love the idea of it, but pretty homestyle. 331 00:14:00,774 --> 00:14:04,309 Overall, I felt that it was just lacking flavor. 332 00:14:04,311 --> 00:14:06,611 Tell me about Chef John's signature lamb dish. 333 00:14:06,613 --> 00:14:09,714 [Kevin] I love that Chef John had such a simple plate, 334 00:14:09,716 --> 00:14:11,516 but had such a wow factor. 335 00:14:11,518 --> 00:14:13,618 There was so much flavor going on, 336 00:14:13,620 --> 00:14:16,120 but my chive pancake, part of it was rubbery 337 00:14:16,122 --> 00:14:17,455 and undercooked. 338 00:14:17,523 --> 00:14:19,824 But overall, a really tasty dish. 339 00:14:19,826 --> 00:14:22,627 How do you feel about Chef Alain's snapper dish? 340 00:14:22,629 --> 00:14:24,329 [Kevin] I really liked the ti-malice sauce. 341 00:14:24,331 --> 00:14:25,663 I like the heat with it. 342 00:14:25,665 --> 00:14:28,600 Chef Alain's to me did not speak Fire Masters arena. 343 00:14:28,602 --> 00:14:31,502 My ti-malice sauce was really chunky onion 344 00:14:31,504 --> 00:14:32,804 and too raw. 345 00:14:32,806 --> 00:14:35,340 -At least, char it then cut it. -I love that Chef Alain 346 00:14:35,408 --> 00:14:37,041 used the technique with the banana leaf. 347 00:14:37,043 --> 00:14:39,844 Unfortunately, his heart was just not into putting the veg on the plate, 348 00:14:39,946 --> 00:14:41,546 because he didn't do nothing to it. 349 00:14:41,648 --> 00:14:44,749 Well, it certainly was an interesting wildfire round. 350 00:14:44,851 --> 00:14:46,951 -Have you made a decision? -[all] Yes. 351 00:14:47,020 --> 00:14:48,419 Let's call the chefs back in. 352 00:14:52,325 --> 00:14:55,960 Chefs, in this wildfire round, you were asked to create a dish 353 00:14:55,962 --> 00:14:58,096 to show your personality on a plate. 354 00:14:58,098 --> 00:15:01,799 Judges, whose signature dish was the best in this round? 355 00:15:03,203 --> 00:15:06,938 The chef with the best dish is... 356 00:15:09,342 --> 00:15:10,308 Chef John. 357 00:15:10,310 --> 00:15:12,210 -[gasps] -[all clapping] 358 00:15:13,413 --> 00:15:15,313 Congratulations, Chef John. 359 00:15:15,315 --> 00:15:17,515 You will have an advantage going into the next round. 360 00:15:17,517 --> 00:15:18,650 Thank you so much. 361 00:15:19,953 --> 00:15:23,454 Judges, it's down to Chef Alain and Chef La-Toya, 362 00:15:23,556 --> 00:15:25,623 who will you be sending home? 363 00:15:25,625 --> 00:15:28,359 [La-Toya] I really, really want these judges to give me a second chance. 364 00:15:28,428 --> 00:15:30,128 I just have so much more to bring. 365 00:15:30,130 --> 00:15:32,130 [Alain] My heart is just pounding. 366 00:15:32,132 --> 00:15:34,699 nobody came here to lose. Definitely not me. 367 00:15:36,036 --> 00:15:39,804 The chef who will be going home is... 368 00:15:46,346 --> 00:15:48,713 Judges, it's down to Chef Alain 369 00:15:48,715 --> 00:15:51,916 with his charred banana leaf snapper and ti-malice sauce. 370 00:15:51,918 --> 00:15:56,287 And Chef La-Toya with her scotch bonnet-infused tomato chicken. 371 00:15:56,289 --> 00:15:59,123 Judges, who will you be sending home? 372 00:15:59,125 --> 00:16:03,227 The chef who will be going home is... 373 00:16:05,231 --> 00:16:06,631 Chef La-Toya. 374 00:16:07,834 --> 00:16:10,201 Chef La-Toya, I'm sorry to say you've been eliminated 375 00:16:10,203 --> 00:16:12,103 from the competition and it's time to leave 376 00:16:12,105 --> 00:16:13,504 the Fire Masters are. 377 00:16:13,506 --> 00:16:15,306 -Thank you, judges. -Good luck, guys. 378 00:16:15,308 --> 00:16:17,107 Thank you. 379 00:16:17,109 --> 00:16:19,310 [La-Toya] Competing in Fire Masters definite made me a better chef. 380 00:16:19,312 --> 00:16:21,346 It took me way out of my comfort zone. 381 00:16:21,414 --> 00:16:25,350 I learned a lot and, you kno I still feel like I walked away a winner. 382 00:16:27,921 --> 00:16:30,521 Chefs, welcome to the crossfire round. 383 00:16:30,523 --> 00:16:32,724 This round is a head to head battle 384 00:16:32,726 --> 00:16:35,259 where you'll both be cooking with the same protein. 385 00:16:36,229 --> 00:16:37,962 Get ready for... 386 00:16:39,065 --> 00:16:40,498 -Duck wings. -Oh, my... 387 00:16:40,500 --> 00:16:42,333 Whoo, baby. 388 00:16:42,435 --> 00:16:44,602 Each of you must create a duck wing dish 389 00:16:44,604 --> 00:16:46,604 that features a different ingredient. 390 00:16:46,606 --> 00:16:49,040 Chef John, as the winner of the first round, 391 00:16:49,142 --> 00:16:51,542 you get to choose whether you'd like to use jalapenos 392 00:16:51,644 --> 00:16:55,313 in your dish or take a chance with what's hidden under the crate. 393 00:16:55,315 --> 00:16:57,115 Whoo. 394 00:16:57,117 --> 00:16:58,616 I'm gonna pass on the jalapenos 395 00:16:58,618 --> 00:16:59,751 and take a chance. 396 00:16:59,819 --> 00:17:01,786 All right, Chef John, you'll be making 397 00:17:01,788 --> 00:17:03,521 a duck wing dish with... 398 00:17:05,892 --> 00:17:08,026 -bourbon. -Oh, wow. 399 00:17:08,028 --> 00:17:11,062 I like bourbon to drink, but my experience 400 00:17:11,164 --> 00:17:13,398 cooking with bourbon? Nada. 401 00:17:13,400 --> 00:17:16,701 Chef Alain, you'll be making duck wings with jalapenos. 402 00:17:16,703 --> 00:17:20,805 Giving me jalapenos is like giving a kid cake. [laughs] 403 00:17:21,641 --> 00:17:23,408 Chefs, are you ready? 404 00:17:23,410 --> 00:17:24,509 Let's do this. 405 00:17:24,511 --> 00:17:27,011 You've got 30 minutes back on the clock. 406 00:17:27,013 --> 00:17:28,813 And your time starts... 407 00:17:30,950 --> 00:17:32,817 -Now. -Go, chefs. Let's go. 408 00:17:32,819 --> 00:17:33,818 Whoo. 409 00:17:37,424 --> 00:17:38,589 Where's the honey? Where's the honey? 410 00:17:38,591 --> 00:17:40,525 Oh, top left, right there. 411 00:17:40,527 --> 00:17:43,127 For my dish, I'm making spicy Korean style 412 00:17:43,129 --> 00:17:44,529 bourbon duck wings 413 00:17:44,531 --> 00:17:47,131 with a hot grilled corn, cabbage slaw. 414 00:17:47,133 --> 00:17:48,933 All right, baby. Let's go to Korea! 415 00:17:49,035 --> 00:17:50,501 I'm gonna start butchering my duck wings. 416 00:17:50,503 --> 00:17:52,837 So, I take the wing, cut it into three pieces. 417 00:17:52,939 --> 00:17:56,941 The tip goes away. Wing and flap into the marinade. 418 00:17:57,043 --> 00:17:58,242 Time for some flavor. 419 00:17:58,311 --> 00:18:02,146 Gochujang, honey, soy and bourbon. 420 00:18:02,248 --> 00:18:04,048 Whoo! It's time to party. 421 00:18:04,150 --> 00:18:05,416 Bourbon's my ingredient. 422 00:18:05,418 --> 00:18:06,884 I got to make this shine. 423 00:18:06,886 --> 00:18:09,520 We're gonna make some magic happen today, friends. Whoo. 424 00:18:09,522 --> 00:18:12,824 I have to make sure my duck wings are cooked properly 425 00:18:12,826 --> 00:18:13,958 in half an hour. 426 00:18:14,928 --> 00:18:16,627 All right, all right. 427 00:18:17,630 --> 00:18:20,231 I'm making smoked jalapeno mango duck wings 428 00:18:20,233 --> 00:18:21,332 with leeks. 429 00:18:21,401 --> 00:18:23,334 I have to highlight the jalapeno. 430 00:18:23,403 --> 00:18:24,802 The first thing I have to do, 431 00:18:24,804 --> 00:18:27,738 smoke them before I add them to the glaze. 432 00:18:27,807 --> 00:18:31,042 If you smoke them, you get better flavors out of them. 433 00:18:31,111 --> 00:18:33,811 Ground cloves, red pepper flakes. 434 00:18:33,813 --> 00:18:35,813 Next, I put the wings in the pan because 435 00:18:35,815 --> 00:18:38,015 I want to get that crispy skin. 436 00:18:38,017 --> 00:18:40,551 I've never cooked duck wings in my life before, 437 00:18:40,620 --> 00:18:42,420 so I'm a little nervous. 438 00:18:44,657 --> 00:18:47,125 [Dylan] The crossfire round is underway. 439 00:18:47,127 --> 00:18:49,961 Let's talk about the star ingredient here, duck wings. 440 00:18:49,963 --> 00:18:51,629 Duck wing's kind of tricky because the flat 441 00:18:51,631 --> 00:18:54,098 doesn't have quite a lot of meat and the drum 442 00:18:54,100 --> 00:18:55,399 has quite a lot more meat on it, 443 00:18:55,401 --> 00:18:58,002 so getting them cooked evenly is a whole thing. 444 00:18:58,004 --> 00:19:00,037 You got to be real careful on the slow cook 445 00:19:00,039 --> 00:19:01,939 because you can make the skin real rubbery. 446 00:19:01,941 --> 00:19:05,343 You gotta be careful on a fast cook because it still has to be tender. 447 00:19:07,046 --> 00:19:08,513 I can char this corn here. 448 00:19:08,515 --> 00:19:11,516 Getting it nice and charred for my hot slaw. 449 00:19:11,518 --> 00:19:14,619 Whoa, I'm noticing the char on the wings. 450 00:19:14,621 --> 00:19:16,587 It's happening way too fast. 451 00:19:16,589 --> 00:19:20,057 -His wings might be burning. -And there's so much honey in the sugar 452 00:19:20,059 --> 00:19:22,260 -from the Gochujang. -And now, on the hot grill, 453 00:19:22,361 --> 00:19:23,894 like, they're getting burned. 454 00:19:23,896 --> 00:19:26,731 [John] I move it from the hottest heat to a lower heat, 455 00:19:26,733 --> 00:19:30,234 hoping, hoping, hoping it doesn't over char. 456 00:19:35,241 --> 00:19:37,008 After the wings have a good sear, 457 00:19:37,010 --> 00:19:39,110 I moved them to the fire pit. 458 00:19:39,112 --> 00:19:43,447 I remember the judge telling me that I need to use more fire, 459 00:19:43,549 --> 00:19:44,849 more smoke. 460 00:19:44,918 --> 00:19:46,817 So, I'm gonna bring it. 461 00:19:46,819 --> 00:19:49,120 Chefs, listen up. 15 minutes left. 462 00:19:49,122 --> 00:19:50,821 We are halfway through the cook. 463 00:19:51,724 --> 00:19:53,558 Got 15 minutes to go. 464 00:19:53,593 --> 00:19:55,960 Oh, yeah, look at that. 465 00:19:56,029 --> 00:19:58,095 I'm thinking how am I gonna get more flavors 466 00:19:58,097 --> 00:19:59,530 into the duck wings? 467 00:19:59,532 --> 00:20:02,700 Citrus and duck? Great friends. 468 00:20:02,702 --> 00:20:03,935 Get some lemon woodchips. 469 00:20:03,937 --> 00:20:05,703 Yeah, lemon wood. 470 00:20:05,705 --> 00:20:08,239 Let's see we can get some citrusy flavor 471 00:20:08,308 --> 00:20:09,707 onto those duck wings. 472 00:20:11,010 --> 00:20:12,944 [Alain] After the wings are done in the fire pit, 473 00:20:13,045 --> 00:20:16,214 I put them back on the gril and I add some wood chips. 474 00:20:16,216 --> 00:20:18,216 I use pecan chips because they go well 475 00:20:18,218 --> 00:20:19,317 with the sweetness. 476 00:20:19,319 --> 00:20:21,919 Close the lid. Smoke, baby. 477 00:20:23,323 --> 00:20:25,723 I'm worried for both of them because, like, wings. 478 00:20:25,725 --> 00:20:27,425 I've seen them kind of go on the heat, 479 00:20:27,427 --> 00:20:28,859 not go on the heat, come off. 480 00:20:28,961 --> 00:20:31,662 Especially duck wings, you can braise and sear all you want. 481 00:20:31,764 --> 00:20:34,165 -Eventually, you got to cook 'em. Know what I mean? -[all exclaiming] 482 00:20:37,503 --> 00:20:39,403 10 minutes left, Chefs. It's go time. 483 00:20:39,405 --> 00:20:41,339 Oh, snap, this is beautiful. 484 00:20:41,407 --> 00:20:42,907 I chuck on my honey bourbon glaze. 485 00:20:42,909 --> 00:20:45,209 I put in a little bit more bourbon. 486 00:20:45,912 --> 00:20:47,712 Tossing some toasted sesame. 487 00:20:47,714 --> 00:20:49,013 Oh, she's a beauty glaze. 488 00:20:49,015 --> 00:20:50,414 Sesame glaze, baby. 489 00:20:51,851 --> 00:20:55,253 I think Chef Alain is at a disadvantage with the jalapeno. 490 00:20:55,321 --> 00:20:59,090 There's so many glazes and sauces you can do with bourbon. 491 00:20:59,092 --> 00:21:00,758 So, I think Chef John lucked out 492 00:21:00,860 --> 00:21:03,427 and got the perfect ingredient for this challenge. 493 00:21:04,831 --> 00:21:07,465 To highlight the jalapenos, I'm going to add them 494 00:21:07,533 --> 00:21:08,532 to the mango glaze. 495 00:21:08,534 --> 00:21:10,234 This glaze, it's the secret sauce of the dish. 496 00:21:10,336 --> 00:21:13,004 You know, sweet, sour, but little spice. 497 00:21:14,207 --> 00:21:16,140 Five minutes left. Let's hustle. 498 00:21:16,209 --> 00:21:17,808 Go, chefs! 499 00:21:17,810 --> 00:21:20,811 I look in front of me and I got way too many things to do. 500 00:21:20,813 --> 00:21:23,047 Take those wings off the charcoal grill, 501 00:21:23,149 --> 00:21:24,715 get 'em back to nice and hot. 502 00:21:25,952 --> 00:21:27,518 I have to start plating. 503 00:21:27,520 --> 00:21:28,953 Put the leaves in the bottom 504 00:21:29,022 --> 00:21:30,421 Pull my wings of the grill. 505 00:21:30,423 --> 00:21:33,424 I'm starting to dip them in my glaze. 506 00:21:33,426 --> 00:21:35,826 Chefs, you've got one minute left. 507 00:21:35,828 --> 00:21:38,362 Only 60 seconds. Come on, let's go. 508 00:21:39,565 --> 00:21:40,931 Perfect. 509 00:21:41,934 --> 00:21:43,734 There you go, John. There you go. 510 00:21:43,836 --> 00:21:48,506 -Ten... -[all] Nine, eight, seven, six, 511 00:21:48,508 --> 00:21:53,411 five, four, three, two, one. 512 00:21:53,413 --> 00:21:54,945 Time's up, chefs. 513 00:21:55,047 --> 00:21:56,314 Whoo! 514 00:21:57,650 --> 00:21:58,749 [Alain] Time's up. 515 00:21:58,818 --> 00:22:01,419 It's looking juicy, looking flavorful. 516 00:22:01,421 --> 00:22:04,255 This is a wing that I would love to eat. 517 00:22:06,059 --> 00:22:08,426 [John] In the corner my eye I see the bourbon honey glaz 518 00:22:08,428 --> 00:22:10,961 and I'm, like, [exhales] 519 00:22:10,963 --> 00:22:12,296 I forgot it. 520 00:22:12,298 --> 00:22:14,131 This could send me home. 521 00:22:22,342 --> 00:22:25,142 Chef John, can you tell us what you made using duck wings 522 00:22:25,211 --> 00:22:26,610 and bourbon in this round? 523 00:22:26,612 --> 00:22:29,513 What I have made for you is spicy Korean style 524 00:22:29,515 --> 00:22:30,715 bourbon duck wings. 525 00:22:30,717 --> 00:22:33,451 Chef John, I don't think this is the best presentation 526 00:22:33,519 --> 00:22:35,820 because mine is kind of charred, kind of burned. 527 00:22:35,822 --> 00:22:37,688 But, charred and burned are two different things. 528 00:22:37,757 --> 00:22:39,223 It can look burned like right now. 529 00:22:39,225 --> 00:22:41,192 But, as long as I got some good flavor. 530 00:22:41,194 --> 00:22:42,760 John can still be my guy. 531 00:22:49,602 --> 00:22:52,536 Chef John, I think it was a wise choice to split the wings 532 00:22:52,605 --> 00:22:54,438 from a wingette to a drumette. 533 00:22:54,540 --> 00:22:56,607 The wingette is at a rate temperature to eat. 534 00:22:56,609 --> 00:22:59,710 However, my drumette in particular was quite undercooked. 535 00:22:59,712 --> 00:23:01,044 Oof. 536 00:23:01,046 --> 00:23:03,914 Chef John, I saw you put lots of gochujang and lots of honey, 537 00:23:03,916 --> 00:23:07,017 but somehow, there's not a lot of flavor. 538 00:23:07,019 --> 00:23:09,420 Your surprise ingredient of the crate was bourbon, 539 00:23:09,422 --> 00:23:11,522 but I really don't get a lot of bourbon here. 540 00:23:11,924 --> 00:23:13,190 Yikes. 541 00:23:13,192 --> 00:23:14,859 -Chef John, thank you very much. -Thank you. Thank you. 542 00:23:14,960 --> 00:23:16,827 If I had gotten the honey bourbon glaze on, 543 00:23:16,829 --> 00:23:19,630 that flavor would have been through the roof. 544 00:23:19,632 --> 00:23:21,599 Chef Alain, tell us what you made for the judges 545 00:23:21,601 --> 00:23:23,401 using duck wings and jalapeno? 546 00:23:23,403 --> 00:23:28,005 [Alain] I made smoked jalapeno and mango duck wings. 547 00:23:28,007 --> 00:23:30,040 Chef Alain, looking at your plate. 548 00:23:30,042 --> 00:23:31,909 I see you've left the wingettes on. 549 00:23:31,911 --> 00:23:34,044 I imagine you want us to just dig in. 550 00:23:34,113 --> 00:23:35,212 -Dig in, yes. -And give it a go. 551 00:23:35,214 --> 00:23:36,347 -Yes. -Okay. 552 00:23:46,859 --> 00:23:48,959 Chef Alain, you got a lot of flavor. 553 00:23:49,028 --> 00:23:53,230 I taste the duck and I taste the jalapeno. 554 00:23:53,232 --> 00:23:56,000 But I would love to see a little bit more of the glaze 555 00:23:56,002 --> 00:23:57,368 on the meat. 556 00:23:57,370 --> 00:24:00,638 What I had to do was kind of dip it to get the flavor. 557 00:24:00,739 --> 00:24:03,407 Chef Alain, the glaze that you made is excellent. 558 00:24:03,409 --> 00:24:05,209 We can taste the jalapenos. 559 00:24:05,211 --> 00:24:07,244 I would have liked a little bit more on mine. 560 00:24:07,313 --> 00:24:08,579 Okay. 561 00:24:08,581 --> 00:24:11,916 I see you seasoned your duck wings in a small bowl 562 00:24:11,918 --> 00:24:14,718 and just, you know, spread these things out, man, 563 00:24:14,720 --> 00:24:16,320 because when I got down to the duck, 564 00:24:16,322 --> 00:24:18,823 I didn't hardly taste any seasoning. 565 00:24:18,825 --> 00:24:20,624 -Thank you very much, Chef. -Thank you. 566 00:24:20,626 --> 00:24:22,059 -And thank you, Chef. -Thank you. 567 00:24:22,128 --> 00:24:23,861 Let's give the judges a couple minutes to discuss. 568 00:24:23,929 --> 00:24:25,663 -We'll call you back when we're ready. -All right, thank you. 569 00:24:25,731 --> 00:24:29,099 I feel that my smoky flavors with the jalapenos 570 00:24:29,101 --> 00:24:31,502 will be enough to get me to the next round. 571 00:24:35,208 --> 00:24:37,608 Judges, the crossfire round is complete. 572 00:24:37,610 --> 00:24:39,777 Two unique duck wing dishes here. 573 00:24:39,779 --> 00:24:41,846 One chef preparing them with jalapenos 574 00:24:41,914 --> 00:24:44,148 and the other with bourbon. How'd they do? 575 00:24:44,216 --> 00:24:47,251 It's real close between Chef John and Chef Alain 576 00:24:47,353 --> 00:24:50,054 because both their wings were exactly the same 577 00:24:50,056 --> 00:24:53,724 as far as undercooked and just under achieved. 578 00:24:53,726 --> 00:24:56,093 Chef John's dish coming together like that, 579 00:24:56,095 --> 00:24:58,329 I wanted it to be so good. 580 00:24:58,331 --> 00:25:01,098 And, you know, in the end, it kind of just fell flat. 581 00:25:01,100 --> 00:25:03,133 [Roger] It was very disappointing because Chef John 582 00:25:03,235 --> 00:25:06,136 put stuff that I know is loaded with flavor, 583 00:25:06,205 --> 00:25:08,506 but they actually had a beautiful char. 584 00:25:08,508 --> 00:25:11,141 [Kevin] They had great color on those wings, 585 00:25:11,243 --> 00:25:14,311 but that was a very tough challenge. 586 00:25:14,313 --> 00:25:17,515 How did Chef Alan's dish turn out using duck wings and jalapenos? 587 00:25:17,517 --> 00:25:18,882 The jalapenos were there. 588 00:25:18,884 --> 00:25:21,185 [Kevin] I thought that the jalapenos just gonna overpower it 589 00:25:21,187 --> 00:25:22,485 and it's gonna be horrible. 590 00:25:22,487 --> 00:25:24,622 But it wasn't, I was pleasantly surprised with that. 591 00:25:24,624 --> 00:25:27,525 But, Chef Alain dropped the ball on seasoning the duck wing. 592 00:25:27,527 --> 00:25:30,027 This might just come down to who use their ingredients 593 00:25:30,029 --> 00:25:32,229 the best way, because to me, both of them dropped the ball 594 00:25:32,231 --> 00:25:33,330 on the duck wing. 595 00:25:33,332 --> 00:25:35,432 -Sounds like you've made a decision. -Yeah. 596 00:25:35,534 --> 00:25:37,301 -Let's call the chefs back in. -All right. 597 00:25:40,306 --> 00:25:42,506 Chefs, in this crossfire round, 598 00:25:42,508 --> 00:25:44,642 you were asked to make a dish with duck wings 599 00:25:44,743 --> 00:25:47,444 and either jalapenos or bourbon. 600 00:25:47,546 --> 00:25:50,748 The winner of this round will receive a Napoleon portable grill 601 00:25:50,849 --> 00:25:54,318 and move on to the final round to face off against one of our judges. 602 00:25:55,621 --> 00:25:59,323 Judges, who will be moving on to the final round? 603 00:25:59,325 --> 00:26:02,826 The chef who will be moving on is... 604 00:26:05,331 --> 00:26:06,630 Chef Alain. 605 00:26:08,134 --> 00:26:09,934 -[all clapping] -Thank you, thank you. 606 00:26:10,002 --> 00:26:12,336 Round three. Yes. [laughs] 607 00:26:13,239 --> 00:26:15,839 I am coming for that $10,000. 608 00:26:15,941 --> 00:26:17,741 Chef John, thank you very much. 609 00:26:17,843 --> 00:26:20,511 You filled the arena with your energy and creativity. 610 00:26:20,513 --> 00:26:22,246 You cooked your heart out today, 611 00:26:22,314 --> 00:26:23,814 but unfortunately, you've been eliminated 612 00:26:23,816 --> 00:26:25,449 from the competition and it's time to leave 613 00:26:25,517 --> 00:26:26,916 the Fire Masters are. 614 00:26:26,918 --> 00:26:29,420 -Bring home the cheddar, my friend. Do it, do it! -Thank you. 615 00:26:29,422 --> 00:26:31,655 Competing on Fire Masters has shown me 616 00:26:31,724 --> 00:26:33,123 there's a lot of work for me ahead. 617 00:26:33,125 --> 00:26:35,125 But I've shown the world what I'm able to do. 618 00:26:35,127 --> 00:26:37,328 I'm leaving the arena with my head held high. 619 00:26:39,565 --> 00:26:41,365 Chef Alain, in the first two rounds, 620 00:26:41,433 --> 00:26:43,200 you showed the judges you sure know your way 621 00:26:43,202 --> 00:26:44,602 around a grill. 622 00:26:44,604 --> 00:26:47,304 But now, it's time for the ultimate test. 623 00:26:47,306 --> 00:26:49,506 In this final round, you'll be going head to head 624 00:26:49,508 --> 00:26:51,408 against one of our Fire Masters judges. 625 00:26:53,846 --> 00:26:56,814 And the judge you will be facing off against is... 626 00:26:58,517 --> 00:27:00,017 Chef Roger Mooking. 627 00:27:01,153 --> 00:27:03,354 [laughs] You ready? 628 00:27:04,023 --> 00:27:05,089 -Whoo. -Ready. 629 00:27:05,091 --> 00:27:07,825 Chef Roger is big time chef. He's very talented. 630 00:27:07,827 --> 00:27:09,426 He knows his flavors. 631 00:27:09,428 --> 00:27:10,527 I know he's gonna bring it. 632 00:27:10,529 --> 00:27:12,529 So I'm excited to go against him. 633 00:27:12,531 --> 00:27:15,099 -You ready, papi? -Yeah. 634 00:27:15,101 --> 00:27:17,701 The Caribbean challenge right here. 635 00:27:18,104 --> 00:27:19,036 Chef Alain. 636 00:27:19,105 --> 00:27:20,604 Chef Roger. 637 00:27:20,606 --> 00:27:23,340 You're about to face off in the feast of fire. 638 00:27:27,013 --> 00:27:31,315 Chefs, in this final round, you must create a family style feast 639 00:27:31,317 --> 00:27:33,150 inspired by the theme... 640 00:27:36,389 --> 00:27:37,855 Street food. 641 00:27:38,257 --> 00:27:40,624 Hmm. Oh. 642 00:27:40,626 --> 00:27:43,227 [Dylan] It's time to get fired up for on the go eats 643 00:27:43,229 --> 00:27:45,429 packed with flavor from around the world. 644 00:27:45,431 --> 00:27:48,298 I love street food because they focus a lot 645 00:27:48,300 --> 00:27:49,800 about local flavors. 646 00:27:49,802 --> 00:27:52,036 [Roger] Everywhere I go, I hunt down the street foods 647 00:27:52,038 --> 00:27:55,406 So I'm gonna be bringing a lot of those influences to the cook today. 648 00:27:55,408 --> 00:27:57,241 The stakes have never been higher. 649 00:27:57,309 --> 00:28:00,711 So, you'll each have a sous chef to help you create your feast. 650 00:28:00,713 --> 00:28:02,446 This meal will be tasted blind, 651 00:28:02,515 --> 00:28:04,915 which means none of us will be here to watch you cook. 652 00:28:04,917 --> 00:28:07,518 When we do return, I'll be taking Chef Roger's seat 653 00:28:07,520 --> 00:28:08,986 at the judge's table. 654 00:28:08,988 --> 00:28:10,921 But, chefs, before you get started, 655 00:28:10,923 --> 00:28:13,490 I've got a hot twist for you. 656 00:28:13,492 --> 00:28:16,160 Next to the fire, there are two stands. 657 00:28:16,228 --> 00:28:19,129 Choose a stand and light it on fire to reveal 658 00:28:19,131 --> 00:28:22,032 a style of dish you must include in your feast. 659 00:28:22,101 --> 00:28:23,500 Chefs, are you ready? 660 00:28:23,502 --> 00:28:24,601 Yes. 661 00:28:24,603 --> 00:28:27,104 There's 45 minutes on the clock. 662 00:28:27,106 --> 00:28:29,506 And your time starts... 663 00:28:30,810 --> 00:28:32,042 Now. 664 00:28:33,012 --> 00:28:34,611 -What a great... -Street food? 665 00:28:34,613 --> 00:28:37,014 -I know. -So many ways you can go. 666 00:28:38,617 --> 00:28:39,917 Ooh. 667 00:28:39,919 --> 00:28:41,518 Make it spicy. 668 00:28:41,520 --> 00:28:42,953 Thank you. [whoops] 669 00:28:43,055 --> 00:28:45,122 [laughs] 670 00:28:47,326 --> 00:28:49,727 [Roger] I have to make something on a stick. 671 00:28:49,729 --> 00:28:50,661 Ooh, let's go. 672 00:28:50,763 --> 00:28:52,930 What am I going to cook though? [laughs] 673 00:28:52,932 --> 00:28:55,432 Pork, onion, sherry and vinegar. 674 00:28:55,501 --> 00:28:57,501 Right, let's go. 675 00:28:57,503 --> 00:29:01,038 Street food can be anything, as long as it has local flavors 676 00:29:01,040 --> 00:29:02,539 that you can just grab and go. 677 00:29:03,509 --> 00:29:05,442 Got the shrimp, duck eggs. 678 00:29:05,511 --> 00:29:07,111 -You're always gonna need butter. -Yeah. 679 00:29:09,315 --> 00:29:11,048 And the steak. 680 00:29:11,117 --> 00:29:12,816 What else was I thinking? 681 00:29:12,818 --> 00:29:14,084 Sesame oil. 682 00:29:14,086 --> 00:29:16,520 For my street food main, it's going to be 683 00:29:16,522 --> 00:29:19,123 Sherry glazed grilled pork kebabs with peanuts 684 00:29:19,125 --> 00:29:20,290 and chilies. 685 00:29:20,292 --> 00:29:22,259 One of my sides is going to be shrimp dumplings 686 00:29:22,328 --> 00:29:24,061 in chili oil with fresh herb 687 00:29:24,063 --> 00:29:27,097 My other side's gonna be fire roasted potato salad 688 00:29:27,099 --> 00:29:28,932 with duck egg and togarashi 689 00:29:28,934 --> 00:29:31,235 And for dessert, it's a stone fruit hand pie 690 00:29:31,336 --> 00:29:32,603 with five spice emulsion. 691 00:29:32,905 --> 00:29:34,104 Awesome. 692 00:29:34,106 --> 00:29:36,740 For the dumplings, I'm making the shrimp filling. 693 00:29:36,842 --> 00:29:38,942 I pureed two thirds of the shrimp 694 00:29:39,011 --> 00:29:42,246 with Chinese cooking wine, soy sauce, fish sauce 695 00:29:42,314 --> 00:29:44,348 and cilantro stems. 696 00:29:45,317 --> 00:29:47,084 And then I take the remaining shrimp 697 00:29:47,086 --> 00:29:49,019 and I chopped them up, so when you bite into it, 698 00:29:49,021 --> 00:29:52,156 you get these different textures inside of the dumpling. 699 00:29:52,224 --> 00:29:54,458 So, we're gonna put that in, like, a chili oil. 700 00:29:54,560 --> 00:29:55,425 Got a lot to do. 701 00:29:56,829 --> 00:29:58,262 First things first. 702 00:29:58,264 --> 00:30:01,198 For my street food feast, I'm making chargrilled flank steak 703 00:30:01,200 --> 00:30:02,499 with spicy chimichurri. 704 00:30:02,501 --> 00:30:04,802 My first side is going to b smoked bok choy 705 00:30:04,804 --> 00:30:06,637 with spicy soy marinade. 706 00:30:06,738 --> 00:30:10,607 My second side, I'm making some Cajun roasted baby potatoes. 707 00:30:10,609 --> 00:30:12,643 And for dessert, sweet plantain 708 00:30:12,744 --> 00:30:14,645 bread pudding with rum sauce. 709 00:30:14,746 --> 00:30:16,814 First things first, I take the steak. 710 00:30:16,816 --> 00:30:19,449 Season them well with salt and pepper 711 00:30:19,551 --> 00:30:21,618 and then I just throw them on the firepit. 712 00:30:21,620 --> 00:30:23,887 So, I can get that nice char 713 00:30:23,889 --> 00:30:26,924 Growing up in Haiti, you would go to a street merchant 714 00:30:26,926 --> 00:30:28,559 and they'd be grilling meats 715 00:30:28,627 --> 00:30:30,727 That is what I wanted to represent. 716 00:30:30,729 --> 00:30:31,962 Come on, baby. Let's go. 717 00:30:33,065 --> 00:30:34,965 The Feast of Fire is here. 718 00:30:35,033 --> 00:30:38,502 Street food, I mean, the possibilities are absolutely endless. 719 00:30:38,504 --> 00:30:41,038 Chef Alain has certainly been stronger every round. 720 00:30:41,139 --> 00:30:42,840 I think we could see some really incredible things 721 00:30:42,908 --> 00:30:43,807 from him in this round. 722 00:30:43,809 --> 00:30:46,109 If Chef Alain focuses on flavor, 723 00:30:46,111 --> 00:30:47,411 he has a good chance. 724 00:30:47,413 --> 00:30:48,578 He's from Haiti. 725 00:30:48,680 --> 00:30:51,715 There's more street vendors in Haiti than restaurant. 726 00:30:51,717 --> 00:30:53,517 So, I know he knows how to get down. 727 00:30:53,519 --> 00:30:55,752 But he's up against Chef Roger Mooking 728 00:30:55,854 --> 00:30:58,222 who is an expert when it comes to live fire. 729 00:30:58,224 --> 00:31:00,958 He's traveled a lot and he knows flavor. 730 00:31:01,026 --> 00:31:03,527 I'm sure Chef Roger is gonna have somethin' incredible. 731 00:31:03,529 --> 00:31:06,263 I want to see smoke. I want to smell it. I want to hear music. 732 00:31:06,365 --> 00:31:08,265 Let's take it to the streets. This is a street fight. 733 00:31:08,333 --> 00:31:09,499 Let's go. 734 00:31:11,403 --> 00:31:13,837 So, my sous chef is starting with potato salad. 735 00:31:13,906 --> 00:31:15,806 Double foil, needs double foil. 736 00:31:15,808 --> 00:31:18,709 The potatoes are wrapped up and just thrown right into the coals. 737 00:31:18,711 --> 00:31:20,410 There's a little bit of wate in there, 738 00:31:20,412 --> 00:31:22,212 so it can take the really aggressive heat. 739 00:31:22,214 --> 00:31:23,746 [sous chef] Potatoes are on. 740 00:31:23,816 --> 00:31:27,517 Then, in a second foil packet, red onions, garlic, shishito peppers. 741 00:31:27,519 --> 00:31:30,854 Let those fire up in the foil and then they're going to render 742 00:31:30,956 --> 00:31:33,023 the flavor for the potato salad. 743 00:31:34,760 --> 00:31:36,326 Let's go, baby. 744 00:31:36,328 --> 00:31:37,760 I check on the steak. 745 00:31:37,830 --> 00:31:40,264 I need a little more heat because I'm looking for extra char. 746 00:31:40,332 --> 00:31:41,865 So, lower it down. 747 00:31:41,901 --> 00:31:42,966 Behind you. 748 00:31:42,968 --> 00:31:45,202 And I have to make sure I make it spicy. 749 00:31:45,204 --> 00:31:46,904 So I'm going to make a chimichurri. 750 00:31:46,906 --> 00:31:50,641 I blend garlic, parsley, cilantro, sweet peppers, 751 00:31:50,643 --> 00:31:53,110 olive oil and Scotch bonnet peppers. 752 00:31:53,112 --> 00:31:56,513 I'm going to make it spicy with a Caribbean twist. 753 00:31:56,515 --> 00:31:58,315 Bada bing, bada boom. 754 00:31:59,418 --> 00:32:02,586 Okay, so we got the skewers, cilantro stems. 755 00:32:02,588 --> 00:32:03,587 Yeah. 756 00:32:03,589 --> 00:32:04,655 So I gotta make something on a stick. 757 00:32:04,723 --> 00:32:07,557 So I'm making Sherry glaze grilled pork kebabs. 758 00:32:08,527 --> 00:32:10,360 As I'm putting them on the skewers. 759 00:32:10,462 --> 00:32:12,562 Oh, snap. Come on! 760 00:32:12,631 --> 00:32:14,097 My meat is not sticking. 761 00:32:14,099 --> 00:32:15,599 I need thicker swords. 762 00:32:15,601 --> 00:32:17,401 What am I going to do? 'Cause I gotta make something 763 00:32:17,403 --> 00:32:18,468 on a stick. 764 00:32:18,470 --> 00:32:20,203 Oh, I know what to do. Where's the foil here? 765 00:32:20,205 --> 00:32:22,606 -Right there, I think. -So, wrap it in foil, 766 00:32:22,608 --> 00:32:24,141 put those on the grill 767 00:32:24,209 --> 00:32:25,542 and once they set up, 768 00:32:25,644 --> 00:32:28,512 then I can remove the foil and get the grill marks 769 00:32:28,514 --> 00:32:30,213 and the char and that smoke 770 00:32:31,617 --> 00:32:33,450 I'm about to throw the plantains right now. 771 00:32:33,552 --> 00:32:35,085 I started focusing on my plantains. 772 00:32:35,087 --> 00:32:36,820 I want to cook them ahead of time 773 00:32:36,822 --> 00:32:39,489 because they're going to be a part of my bread pudding. 774 00:32:39,491 --> 00:32:41,425 I'm roasting them in the cast iron skillet 775 00:32:41,427 --> 00:32:42,459 with some unsalted butter. 776 00:32:42,528 --> 00:32:44,962 So they can get some nice caramelization. 777 00:32:45,030 --> 00:32:46,630 Let's go. 778 00:32:46,632 --> 00:32:48,365 [Roger] While I'm boiling the shrimp dumplings, 779 00:32:48,433 --> 00:32:50,734 my sous chef starts working on the stone fruit 780 00:32:50,803 --> 00:32:51,835 for the hand pies. 781 00:32:51,937 --> 00:32:53,303 All right, heading to the fire. 782 00:32:53,305 --> 00:32:55,939 I want to put them on the grill, flat, face down, 783 00:32:56,008 --> 00:32:57,541 so they can cook quickly. 784 00:32:57,609 --> 00:32:59,109 [sous chef] Whoo, it's hot. 785 00:32:59,111 --> 00:33:01,411 Gotta use the grills out here, right? 786 00:33:01,413 --> 00:33:03,413 Chef, that's on. I'm gonna go get the pie iron. 787 00:33:03,415 --> 00:33:04,414 [Roger] Thank you. 788 00:33:04,416 --> 00:33:06,149 Twenty minutes. 789 00:33:06,251 --> 00:33:08,652 Next step is smoking the bok choy. 790 00:33:08,754 --> 00:33:10,220 We're in the Fire Masters arena. 791 00:33:10,222 --> 00:33:12,189 I want to bring smokiness. 792 00:33:12,191 --> 00:33:15,959 While they're smoking, I'm gonna make a spicy soy marinade. 793 00:33:15,961 --> 00:33:19,997 Assignment is make it spicy. So I'm gonna give it to them. 794 00:33:19,999 --> 00:33:22,332 [laughs] 795 00:33:22,401 --> 00:33:25,335 -Get those stone fruits and just chop rough. -Yeah. 796 00:33:25,437 --> 00:33:27,204 It's time to cook the hand pies. 797 00:33:27,206 --> 00:33:30,807 Pie irons are, like, live fire camping tool. 798 00:33:30,809 --> 00:33:33,043 My sous chef lays out the dough 799 00:33:33,045 --> 00:33:34,611 and then adds the stone frui 800 00:33:34,613 --> 00:33:36,613 with a little bit of flour and sugar. 801 00:33:36,615 --> 00:33:40,217 Put it on the grill and hope that the pastry cooks. 802 00:33:42,054 --> 00:33:43,253 -Let's build. -Okay. 803 00:33:43,355 --> 00:33:45,722 I'm building my sweet plantain bread pudding. 804 00:33:45,724 --> 00:33:47,124 I'm buttering my skillet. 805 00:33:47,126 --> 00:33:49,192 Adding the bread with the crema glaze, 806 00:33:49,194 --> 00:33:52,229 top it off with chocolate squares and finish with 807 00:33:52,231 --> 00:33:53,864 the roasted sweet plantain. 808 00:33:53,932 --> 00:33:55,732 And then we bake it in the grill. 809 00:33:55,801 --> 00:33:57,801 Next, we'll make a quick rum sauce. 810 00:33:57,803 --> 00:34:00,637 After we plate, we're going to just glaze it with it. 811 00:34:00,706 --> 00:34:01,905 Yeah. 812 00:34:02,608 --> 00:34:04,041 15 minutes. 813 00:34:04,043 --> 00:34:05,509 [Roger] Okay, skewers. 814 00:34:05,511 --> 00:34:08,712 I go to check on my kebabs. I opened the foil. 815 00:34:08,714 --> 00:34:11,048 -Oh, no. -And it's a disaster. 816 00:34:11,050 --> 00:34:12,749 One of them falls apart. 817 00:34:12,851 --> 00:34:14,251 This is the Feast of Fire. 818 00:34:14,319 --> 00:34:16,820 I gotta make street eats that's on a stick. 819 00:34:16,822 --> 00:34:19,956 So, if that don't get the food on the stick. 820 00:34:19,958 --> 00:34:22,426 It's gonna be a bad scene for Mr. Roger Mooking, 821 00:34:22,428 --> 00:34:23,460 the Fire Guy. 822 00:34:28,634 --> 00:34:30,634 -Oh, no. -I'm having issues 823 00:34:30,735 --> 00:34:33,170 with my kebabs, they're falling apart. 824 00:34:33,172 --> 00:34:35,605 The meat close to the skewe was not fully cooked. 825 00:34:35,607 --> 00:34:38,008 If it was fully cooked, that would have been set on there. 826 00:34:38,010 --> 00:34:39,810 So I'm just gonna let them finish cooking, 827 00:34:39,812 --> 00:34:42,345 but time is ticking, so I need them to cook fast. 828 00:34:44,716 --> 00:34:46,216 Let's go, baby. 829 00:34:46,218 --> 00:34:49,119 I take the steak of the gril so they can rest. 830 00:34:49,121 --> 00:34:52,222 Very important that my main protein is cut right 831 00:34:52,224 --> 00:34:54,691 because it should be the highlight of the feast. 832 00:34:54,693 --> 00:34:56,560 [all] Ten minutes. 833 00:34:56,562 --> 00:34:59,429 [Roger] I'm starting to plat the shrimp dumplings with the chili oil. 834 00:34:59,431 --> 00:35:02,299 Everything's cooked perfectly, juicy, tender, moist. 835 00:35:02,301 --> 00:35:04,034 These dumplings are going to shine in this meal. 836 00:35:04,103 --> 00:35:05,402 Delicious. 837 00:35:05,404 --> 00:35:07,504 My bok choys are done smokin 838 00:35:07,506 --> 00:35:10,240 Lightly tossed them in that spicy soy marinade 839 00:35:10,342 --> 00:35:12,609 with some black and white sesame seeds. 840 00:35:12,611 --> 00:35:13,610 Beautiful. 841 00:35:13,612 --> 00:35:15,045 Yeah. 842 00:35:15,147 --> 00:35:17,114 [Dylan] Five minutes, chefs. 843 00:35:17,116 --> 00:35:20,817 [Roger] I'm grabbing my potatoes and they're falling into the firepit. 844 00:35:20,819 --> 00:35:22,018 Uh-oh. 845 00:35:22,020 --> 00:35:25,222 I have to scoop up as much of the potatoes as possible. 846 00:35:26,258 --> 00:35:29,359 Add all of the aromatics and Japanese mayo. 847 00:35:29,461 --> 00:35:31,261 Then I plate it up. 848 00:35:31,329 --> 00:35:32,863 All right, I'm gonna slice the steak. 849 00:35:33,532 --> 00:35:34,764 Steak is rested. 850 00:35:34,800 --> 00:35:36,299 Nice char on the outside. 851 00:35:36,301 --> 00:35:38,535 The judges are gonna love the steak. 852 00:35:38,637 --> 00:35:39,803 Two minutes. 853 00:35:41,607 --> 00:35:42,506 Beautiful. 854 00:35:42,508 --> 00:35:44,608 My skewers are set up fully, 855 00:35:44,610 --> 00:35:47,811 so I'm blazing the kebabs with my honey 856 00:35:47,813 --> 00:35:49,913 and sherry vinegar reduction 857 00:35:51,116 --> 00:35:53,049 Come on, look at that. 858 00:35:53,051 --> 00:35:54,951 One minute. One minute. 859 00:35:54,953 --> 00:35:57,921 -We can put a sauce on it first, then all the garnish... -Yeah. 860 00:35:59,625 --> 00:36:00,824 Beautiful. 861 00:36:03,629 --> 00:36:05,328 Let's go, baby. 862 00:36:05,330 --> 00:36:06,930 Alain... 863 00:36:08,500 --> 00:36:09,833 Perfect. 864 00:36:09,902 --> 00:36:15,038 [judges] Ten, nine, eight, seven, six, 865 00:36:15,107 --> 00:36:19,910 five, four, three, two, one. 866 00:36:19,912 --> 00:36:20,944 Whoo! 867 00:36:23,115 --> 00:36:24,414 -Good one. -Thank you. 868 00:36:25,417 --> 00:36:26,516 Time's up. 869 00:36:26,518 --> 00:36:27,851 I'm pretty happy with the plates, 870 00:36:27,920 --> 00:36:28,852 not gonna lie. 871 00:36:28,954 --> 00:36:30,420 And they asked for a street food party, so... 872 00:36:30,422 --> 00:36:31,955 Gave 'em a street food party 873 00:36:33,659 --> 00:36:36,059 [Alain] I'm looking at my dishes, I delivered 874 00:36:36,161 --> 00:36:37,427 on making it spicy. 875 00:36:37,429 --> 00:36:39,729 Smoke, grilling, char. 876 00:36:39,731 --> 00:36:43,300 This is $10,000 worth of a feast. 877 00:36:46,238 --> 00:36:50,607 Our long-awaited street food Feast of Fire has arrived. 878 00:36:51,810 --> 00:36:54,711 This first chef has prepared Sherry glazed pork kebabs 879 00:36:54,713 --> 00:36:56,213 with peanuts and chilies. 880 00:36:56,215 --> 00:36:58,848 Shrimp dumplings in chili oil and fresh herbs. 881 00:36:58,917 --> 00:37:02,152 Fire roasted potato salad with duck egg and togarashi 882 00:37:02,221 --> 00:37:04,888 and we'll finish off with stone fruit hand pie 883 00:37:04,890 --> 00:37:06,523 with five spice emulsion. 884 00:37:06,525 --> 00:37:09,492 And this chef had to make one of their courses on a stick. 885 00:37:09,494 --> 00:37:14,331 This meat on a stick reminds me of Thailand, Vietnam. 886 00:37:14,333 --> 00:37:16,900 The flavor of these pork kebabs is really quite nice. 887 00:37:16,902 --> 00:37:18,835 I liked the taste. I liked the sweetness, 888 00:37:18,904 --> 00:37:20,804 but I just think that could have been a little fattier, 889 00:37:20,806 --> 00:37:22,839 just a little bit more smoke. 890 00:37:22,908 --> 00:37:24,741 [Nicole] The dumplings are delicious. 891 00:37:24,810 --> 00:37:27,510 The texture and flavor of the filling is spot on. 892 00:37:27,512 --> 00:37:29,946 The chef put some fresh herbs on top 893 00:37:29,948 --> 00:37:32,215 when mixed with the chili oil, it really brings 894 00:37:32,217 --> 00:37:34,317 a dynamic flavor profile to them. 895 00:37:34,319 --> 00:37:37,854 But, when I think Fire Maste arena, smoke, fire, 896 00:37:37,922 --> 00:37:39,656 I don't really get that out of that. 897 00:37:39,725 --> 00:37:42,158 There's definitely char in that potato salad. 898 00:37:42,227 --> 00:37:43,827 The potatoes are tender and got flavor 899 00:37:43,829 --> 00:37:45,528 especially with that duck egg in it. 900 00:37:45,530 --> 00:37:47,964 Do we see street food in these dishes? 901 00:37:48,033 --> 00:37:50,500 I definitely see street food in the dumplings 902 00:37:50,502 --> 00:37:52,102 and the pork kebabs. 903 00:37:52,104 --> 00:37:53,937 -But, potato salad... -Yeah. 904 00:37:54,005 --> 00:37:56,006 I don't really consider it street food. 905 00:37:56,008 --> 00:37:58,074 [Kevin] Where I come from, potato salad is street food. 906 00:37:58,076 --> 00:38:00,710 I mean, most barbecued, fried chicken on the streets, 907 00:38:00,712 --> 00:38:03,113 -they got potato salad or coleslaw with it. -That's fair. 908 00:38:03,115 --> 00:38:04,948 I think that's the best thing about this theme. 909 00:38:05,050 --> 00:38:06,916 Street food is different all over the world 910 00:38:06,918 --> 00:38:08,318 -and we've all had a different experience. -That's right. 911 00:38:08,320 --> 00:38:09,785 Absolutely. 912 00:38:09,787 --> 00:38:12,122 Let's head down the street and see what's on the menu for dessert. 913 00:38:12,124 --> 00:38:15,292 [Dylan] We're having stone fruit hand pie with five spice emulsion. 914 00:38:15,294 --> 00:38:16,459 [Nicole] Oh. 915 00:38:17,529 --> 00:38:19,062 I like the look of this right off the hop, 916 00:38:19,097 --> 00:38:21,398 I can see that it's got a nice toasted crust 917 00:38:21,400 --> 00:38:24,701 on the outside. Some stone fruit, peaches, plums. 918 00:38:24,703 --> 00:38:26,936 I'm looking for some sweetness from somewhere. 919 00:38:26,938 --> 00:38:27,937 It's very tart. 920 00:38:28,039 --> 00:38:30,340 For me, it's actually quite balanced. 921 00:38:30,442 --> 00:38:32,342 I'm just glad that the pasty's cooked. 922 00:38:32,444 --> 00:38:35,111 This chef was on the right track with their street food feast. 923 00:38:35,113 --> 00:38:36,713 Let's see what the second chef has in store. 924 00:38:36,715 --> 00:38:37,914 Looking forward to it. 925 00:38:39,518 --> 00:38:43,119 Our second feast has dropped and this smells incredible. 926 00:38:43,121 --> 00:38:45,255 This chef has prepared for us chargrilled flank steak 927 00:38:45,357 --> 00:38:46,756 with spicy chimichurri. 928 00:38:46,858 --> 00:38:49,526 Smoked bok choy with spicy soy marinade, 929 00:38:49,528 --> 00:38:51,594 Cajun roasted baby potatoes 930 00:38:51,596 --> 00:38:55,265 and we'll finish off with sweet plantain bread pudding with rum sauce 931 00:38:55,333 --> 00:38:56,933 There's definitely smoke on this bok choy 932 00:38:56,935 --> 00:38:59,035 which is quite lovely. 933 00:38:59,037 --> 00:39:01,438 [Kevin] And you can see the spices in the chimichurri. 934 00:39:01,539 --> 00:39:03,406 [Dylan] When it comes to a cut like flank steak, 935 00:39:03,408 --> 00:39:05,642 if you like medium rare, cooking into a medium 936 00:39:05,711 --> 00:39:08,311 helps break it down and makes it a little bit 937 00:39:08,313 --> 00:39:09,612 easier to chew. 938 00:39:09,614 --> 00:39:12,716 But I'm looking at this and it's gone way past a medium. 939 00:39:12,718 --> 00:39:16,019 It's well done, but the chimichurri is so delicious. 940 00:39:17,322 --> 00:39:19,522 [Dylan] They made a good choice with the kind of potato. 941 00:39:19,524 --> 00:39:22,459 They're crispy on the outside, nice and creamy on the inside. 942 00:39:22,527 --> 00:39:24,627 But then, once you get inside, it just no flavor to it. 943 00:39:24,629 --> 00:39:26,229 -It's a roasted potato. -[Dylan] Yeah. 944 00:39:26,231 --> 00:39:27,230 Mm-hmm. 945 00:39:27,232 --> 00:39:28,665 I'm liking that grill on that bok choy. 946 00:39:28,733 --> 00:39:30,400 Nice grill season, right? 947 00:39:30,402 --> 00:39:33,103 The wateriness kind of bounces the smoke. 948 00:39:33,105 --> 00:39:35,839 -He's got a little spice on that bok choy too. -Yeah. 949 00:39:35,940 --> 00:39:38,708 In this feast, the chef had to make one of their dishes spicy 950 00:39:38,710 --> 00:39:40,276 and I think they've accomplished that. 951 00:39:40,278 --> 00:39:42,712 Clearly, this chef grew up on bring the heat street 952 00:39:42,714 --> 00:39:45,548 'cause that bok choy and that steak got some heat to 'em. 953 00:39:45,650 --> 00:39:49,152 -However, does it scream street food? -Not really. 954 00:39:49,221 --> 00:39:51,621 Bok choy, I don't know. The potatoes, I don't know, 955 00:39:51,623 --> 00:39:53,590 but I definitely see street food with the steak 956 00:39:53,592 --> 00:39:55,425 in the chimichurri sauce, so... 957 00:39:55,427 --> 00:39:57,193 -One more dessert for the road? -Yes. 958 00:39:57,195 --> 00:39:58,261 Let's do it. 959 00:40:00,132 --> 00:40:01,564 [Nicole] That looks sweet enough for you. 960 00:40:01,600 --> 00:40:02,932 -[Kevin] Oh, I love bread pudding. -Yeah. 961 00:40:04,202 --> 00:40:07,036 I do like that this chef incorporated a layer of chocolate 962 00:40:07,038 --> 00:40:09,038 and then the ripe plantains on top. 963 00:40:09,040 --> 00:40:11,341 These flavor profiles work really well together. 964 00:40:11,443 --> 00:40:13,543 They said it was rum sauce, but I didn't taste any rum 965 00:40:13,611 --> 00:40:14,611 or anything in it. 966 00:40:14,613 --> 00:40:15,845 [Nicole] Do you think this is street food? 967 00:40:15,914 --> 00:40:18,348 Plantain definitely when you go to the Caribbean, 968 00:40:18,417 --> 00:40:20,016 but a bread pudding? Certainly not. 969 00:40:20,018 --> 00:40:21,217 This is a restaurant dish. 970 00:40:21,219 --> 00:40:22,218 Yeah. 971 00:40:22,220 --> 00:40:23,820 Well, we've had two really unique twists 972 00:40:23,822 --> 00:40:25,321 on our street food theme. 973 00:40:25,323 --> 00:40:27,524 We're gonna have to break these feasts down dish by dish. 974 00:40:27,526 --> 00:40:29,426 Let's take a look at the main dishes. 975 00:40:29,428 --> 00:40:31,461 [Nicole] The first chef's main course 976 00:40:31,530 --> 00:40:33,797 was definitely more street food-esque 977 00:40:33,799 --> 00:40:37,000 and a little more complex in flavor and composition. 978 00:40:37,002 --> 00:40:39,936 [Kevin] The steak was an excellent tasting steak. 979 00:40:40,038 --> 00:40:41,805 I thought the chimichurri on top was good. 980 00:40:41,807 --> 00:40:44,307 It was just over cooked. 981 00:40:44,309 --> 00:40:48,011 The char really brought that arena into that dish. 982 00:40:48,013 --> 00:40:50,046 Moving on to the first round of sides. 983 00:40:50,148 --> 00:40:51,948 I really feel that the first chef 984 00:40:52,050 --> 00:40:53,750 missed the opportunity to incorporate 985 00:40:53,819 --> 00:40:55,852 the Fire Masters Arena in that dish. 986 00:40:55,921 --> 00:40:59,522 The flavor of that bok choy with the smoke 987 00:40:59,524 --> 00:41:01,324 and the seasoning on that. 988 00:41:01,326 --> 00:41:03,259 I mean, that was some of the best I've ever had. 989 00:41:03,328 --> 00:41:04,527 I would have to go with that. 990 00:41:04,529 --> 00:41:06,796 Now it's down to the battle of the potatoes. 991 00:41:06,798 --> 00:41:08,965 The first chef preparing that potato salad 992 00:41:09,000 --> 00:41:10,633 with duck egg and the second chef 993 00:41:10,735 --> 00:41:12,202 with the roasted potatoes. 994 00:41:12,204 --> 00:41:15,305 The Cajun roasted potatoes should have had way more flavor. 995 00:41:15,307 --> 00:41:18,107 It was just a perfectly cooked potato and that was it. 996 00:41:18,109 --> 00:41:20,109 [Dylan] The first chef's fire roasted potato salad 997 00:41:20,111 --> 00:41:21,511 had a nice creamy texture. 998 00:41:21,513 --> 00:41:22,712 The potatoes were done right. 999 00:41:22,714 --> 00:41:24,948 -I mean, that was a delicious dish. -Mm-hmm. 1000 00:41:24,950 --> 00:41:27,217 Let's take a look at the desserts head to head. 1001 00:41:27,219 --> 00:41:29,953 If I had to choose one, it would be the hand pie over the bread pudding 1002 00:41:30,054 --> 00:41:33,356 purely because the hand pie's more street food like to me. 1003 00:41:33,425 --> 00:41:35,225 [Dylan] I get where the second chef was going 1004 00:41:35,227 --> 00:41:37,427 by trying to incorporate plantains, to make it 1005 00:41:37,429 --> 00:41:38,794 more of a street food dish. 1006 00:41:38,796 --> 00:41:41,664 But I don't think that they really got to the destination 1007 00:41:41,700 --> 00:41:43,299 they were going for. 1008 00:41:43,301 --> 00:41:45,635 Judges, two amazing street food feasts 1009 00:41:45,704 --> 00:41:49,405 filled with a ton of flavor and two very different interpretations. 1010 00:41:49,407 --> 00:41:51,808 Some big hits and misses in each of them. 1011 00:41:51,810 --> 00:41:54,010 It's a tough call, but I think we've made our decision. 1012 00:41:54,012 --> 00:41:55,345 -Yeah, we have. -Yes. 1013 00:41:55,413 --> 00:41:56,746 Let's call the chefs back in. 1014 00:42:03,622 --> 00:42:06,322 [Roger] Even though I have a decade's worth of experien 1015 00:42:06,324 --> 00:42:07,724 cooking over fires. 1016 00:42:07,726 --> 00:42:09,826 The most delicious stuff is going to win. 1017 00:42:09,828 --> 00:42:12,829 I'm an inch away from $10,000. 1018 00:42:12,831 --> 00:42:16,900 I used all the grilling elements in the Fire Master arena. 1019 00:42:16,902 --> 00:42:18,501 What else can you ask? 1020 00:42:19,938 --> 00:42:22,305 Chefs, both of your street food feasts 1021 00:42:22,307 --> 00:42:26,009 stopped us in our tracks with dynamic and tasty dishes. 1022 00:42:26,011 --> 00:42:28,945 As you know, these feasts were tasted blind. 1023 00:42:28,947 --> 00:42:31,948 In the first feast, we loved the shrimp dumplings. 1024 00:42:31,950 --> 00:42:34,551 They were perfectly seasoned pockets of flavor. 1025 00:42:34,652 --> 00:42:37,720 However, we felt the pork kebabs were a bit dry. 1026 00:42:39,224 --> 00:42:41,958 In the second feast, we love the smoked bok choy 1027 00:42:42,027 --> 00:42:43,393 with the soy marinade. 1028 00:42:43,395 --> 00:42:45,628 It gave us a perfect amount of heat. 1029 00:42:45,630 --> 00:42:50,233 However, we felt the Cajun roasted potatoes lacked flavor. 1030 00:42:50,302 --> 00:42:54,037 Although both of your feasts took us on delectable culinary journeys, 1031 00:42:54,039 --> 00:42:57,006 in the end, there can only be one winner. 1032 00:42:57,008 --> 00:42:59,208 Tonight's winning feast is... 1033 00:43:03,949 --> 00:43:07,150 The first feast with the pork kebabs and shrimp dumplings. 1034 00:43:07,251 --> 00:43:08,851 [all clapping] 1035 00:43:10,221 --> 00:43:12,221 [Roger] It feels good to wi today's Feasts of Fire. 1036 00:43:12,223 --> 00:43:14,357 I'm proud of the feast I put up today. 1037 00:43:14,459 --> 00:43:16,025 Mad respect to Chef Alain. 1038 00:43:16,027 --> 00:43:17,727 Good fight, my friend. 1039 00:43:17,729 --> 00:43:19,729 I just maybe out flavored him. [laughs] 1040 00:43:20,498 --> 00:43:22,298 Congratulations, Chef Roger. 1041 00:43:22,300 --> 00:43:25,201 You've successfully defended your Fire Masters title. 1042 00:43:25,203 --> 00:43:28,671 Chef Alain, a dynamic day in the Fire Masters arena. 1043 00:43:28,673 --> 00:43:30,340 Thank you for showing us a taste of Haiti 1044 00:43:30,441 --> 00:43:32,909 -and all of your talents -Appreciate it, thank you. 1045 00:43:32,911 --> 00:43:35,345 There's no shame in losing to a Fire Master. 1046 00:43:35,413 --> 00:43:38,114 But, if we ever have to compete against each other again, 1047 00:43:38,116 --> 00:43:40,350 it's gonna be a different outcome next time. 1048 00:43:40,451 --> 00:43:41,751 [laughs]