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Welcome to Fire Masters
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where three chefs will take
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three blazing
culinary challenges.
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-Ooh!
-Beautiful.
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[Dylan] Two
will be eliminated.
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And the last chef standing
will go head-to-head
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against one of our
Fire Masters' judges
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battling for the chance
to win $10,000.
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-Whoo!
-I need that to be money.
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And to earn their place
as a Fire Masters' champi
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Flavor is dead on.
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It's not, like,
creative though.
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[Dylan] Speed, skill,
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-scorching competition.
-[exclaims]
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This is Fire Masters.
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Three chefs think that
they contain the flame
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and be the next
Fire Masters' champion.
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Let's meet them.
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First up, Rodrigo Silva
from Toronto, Ontario.
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[Rodrigo] I'm a chef
and I've been cooking
over open fire
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since I was probably
15, 16-years-old.
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I have a huge passion when
it comes to grilling meat.
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For me, I cannot get
enough of, like, the char,
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the smokiness.
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Just because I was born
with one hand,
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to me, I look at that
as an advantage.
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Because that just means
I put in those extra hours
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to do what I'm doing now
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better than anyone
in this competition.
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Hey, chefs.
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[Dylan] Next, Sukant Dakua
from Calgary, Alberta.
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I come from Odisha in India.
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I work as a chef for
the Canadian energy sector.
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My earliest memory of cookin
comes from my mom
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cooking on an open fire.
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I'm ready to turn up that he
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and let's just cook.
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Hello, chefs.
Happy to be here.
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[Dylan] And last,
William Whitfield
from Seattle, Washington.
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[William] I'm a pitmaster.
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Cooking over open fire
is in my DNA.
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It is like breathing.
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It's like drinking water.
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It is a part of me.
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I did not come all this way
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to walk out empty-handed.
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I came here to win.
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I wanna put something
over a fire. Let's go!
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Greetings, chef.
Thanks for having us.
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Chefs, welcome
to Fire Masters.
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Here's how it's going
to go down.
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There will be three rounds
of competition.
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In the first two rounds,
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you'll be competing
against one another.
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And at the end
of each of these rounds
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one of you will be going home.
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In the third and final round,
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the last chef standing
will go head-to-head
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against one of our judges
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for the chance to win $10,000
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and the title of today's
Fire Masters' champion.
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Speaking of judges,
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here's who
you'll need to impress.
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Roger Mooking is a globally
inspired celebrity chef,
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author, TV personality
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and live fire cooking expert
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Welcome to the Fire Masters'
arena, chefs.
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Make sure you taste your food
and have fun.
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-Good advice.
-[indistinct]
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[Dylan] Chef Eddie Jackson
is a celebrity chef,
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cook book author and owner
of Rosehill Beer Garden
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in Houston, Texas.
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Which one of you
is a champion?
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-See these guns?
-I didn't say who was swole.
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[all chuckling]
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[Dylan] Chef Dominique Leac
is an acclaimed chef
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and barbecue expert.
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She's the chef-owner
of Lexington Betty Smokehous
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with three locations
in the Chicago area.
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Thank you
for joining us, chefs.
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Can't wait to try your food.
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-It's a pleasure.
-Nice to meet you.
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Chefs, I hope you brought
your A-game
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because we're about to
stoke the competition.
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In this first Wildfire round,
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you'll create a signature dish
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that showcases
who you are as a chef.
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You'll each have your own
top of the line grill station.
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And use our
Fire Masters' firepit.
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As well as access
to our fully stocked pantry
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Your dish will be judged
on presentation,
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creativity and taste.
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Chefs, are you ready?
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-Born ready.
-Yes!
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Yes, sir!
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You got 30 minutes
on the clock
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and your time starts...
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Now!
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-Let's go, chefs!
-[all applauding]
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Let's go!
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Bourbon.
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Some would say
I'm a competitive person.
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Hey, look at that.
Ribeye, baby.
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Even more so
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when I get in front of a fire
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or a barbecue pit.
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It's game on.
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My signature dish is
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a grilled ribeye
with a mushroom cream sauce
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Gonna put this on an open fire
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and we gotta make sure
we get good char.
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But this is just not
a basic ribeye.
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I'm going to have carrots.
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There's gonna be
a maple bourbon flavor to 'em.
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And then I'm gonna
add some broccolini.
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This is my
signature dish because
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it's a meal I make
for my friends,
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so I can't mess this up.
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I'll never be able to show
my face again...
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[chuckling] ...around
the guys.
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[Rodrigo] Cabbage.
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The reason why I'm here
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is because I wanna prove
to everyone
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that the guy with one hand
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is gonna be
a Fire Masters' champion.
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You don't wanna cut yourself.
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But I've nothing left to cut.
[chuckles softly]
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I want me to bring it.
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There's no such thing
as a good luck.
It's all hard work.
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So, today I'm making
kalbi short ribs
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paired with a braised cabbage
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as well as an edamame puree.
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And kimchi.
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So, my sweet and sour cabbag
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I throw that on a pot.
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I throw a whole jar
of maple syrup.
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I put a lot
of apple cider vinegar
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and I'm trying to get that
to reduce super, super quick
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Well, judges, the wildfire
round is underway
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and these chefs are
hustling down there
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and I'm really, really loving
the energy.
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I'm seeing the boneless
chicken thighs.
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I'm seeing bourbon,
some soy sauce.
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I'm excited right now.
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Super excited about
that bourbon
and those rib eyes.
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The key to getting
the perfect rib eye
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is to make sure that
you get it on soon enough,
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so that it rests especially
when you cut it that thick.
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That's what I want to see.
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I'm starting to smell
the aromatics.
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I'm super excited
to try everyone's food.
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I'm making some...
marinating some
chicken thighs.
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Definitely want to
impress the judges
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and so, I'm gonna
really push hard.
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This is gonna be
really bold flavors,
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marinated and then,
right on the pit.
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My signature dish is
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a tandoori spiced chicken
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with charred vegetables.
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-[Dylan] Chef Sukant,
how are you?
-Very good.
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What does this dish
say about you as a chef?
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Basically, where
I come from, in India.
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[Dylan] And what about
this dish is gonna
wow the judges
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and get you through
to the next round?
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Skills that I'm gonna show
with my cooking
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is gonna take me
to the next round.
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And I hope my competitors
don't do very well
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-and they...
-[Dylan laughs]
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I've got all the faith
in the world in you, Chef.
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Thank you.
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I have to get this
marinated really quick.
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So, I get my yogurt
and sour cream in there.
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Garam masala.
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Cumin, some coriander.
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Some chili powder.
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[William] So, I load up
the grill was some pecans
and mesquite wood chips.
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Another element of smoke.
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This is gonna make
my mushrooms taste
that much better.
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-Chef William,
how're you doing?
-I'm doing well.
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[Dylan] What's the biggest
risk you're taking
with this dish?
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[William] Overcooking
those ribeyes.
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I need that to be money.
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What about this dish is gonna
really impress the judges?
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Although, there is
some simplicity,
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it's the blending
of different flavor profile,
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they just bring it all home
for you.
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-Looking forward
to seeing this dish.
-[William] Ah, thank you.
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[Rodrigo] Now, I'm gonna
make the marinade.
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I'm gonna start
working on my kalbi marinade.
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Green onions, sesame seeds,
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mirin, brown sugar,
garlic and onion.
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Mixing it all together.
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As it creates a nice
thick paste.
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Chef Rodrigo,
how're you doing?
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Oh, I'm doing great right now.
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This could be
a $10,000 day for you.
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How do you feel about that?
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[Rodrigo] You know what?
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-I was born for this.
-[Dylan chuckles]
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This is what my calling is.
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So, I'm looking
to get to the finals, baby.
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Then, I'm gonna take on
one of those judges,
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with respect, of course,
and beat them.
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[Dylan chuckles]
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I love the confidence.
Love the attitude, Chef.
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-I appreciate it.
-[Dylan] Thanks.
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[Sukant] While I'm getting
this chicken marinated,
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I need to get
this rice started.
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This is some whole
garam masala spice
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and some cumin.
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[Dominique] I love
smoking cumin.
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Particularly, in adding it
to some basmati rice.
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If it cooks through,
it's gonna be good.
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Cauliflower is really good
when it has that char
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from the fire pit.
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[Rodrigo] I'm gonna use up
all the grill, baby!
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I am trying to get that
real estate on the grill.
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Now, trying to make sure that
my stuff gets cooked first.
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Gonna leave that.
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So, here I'm gonna make
the edamame puree.
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I'll throw all my edamame
into a blender.
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Throw in some jalapeno
and some cilantro.
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I'm literally looking
at my cabbage
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and it's not cooking
fast enough.
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This is gonna take forever.
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So, I am putting on
two different pans now,
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so that it can cook
a lot faster.
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Chefs, 15 minutes left!
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You are halfway
through the cook.
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I realize my chicken
needs to really go.
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Putting those chicken
on the skewers,
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so I can put it
right on the grill.
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I'm concerned with the amount
of time he has.
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Gonna cook through?
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-But the chicken
is on the grill.
-[meat sizzles]
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[William] I'm just making su
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that I get that
nice edge and crisp
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on all sides of the steak.
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Let 'em rest here.
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Now, I gotta focus on that
bourbon glaze sauce
for my carrots.
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I'm gonna add
a little brown sugar.
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A little maple syrup.
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Carrots come off the firepit
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and go right on to
the sizzle zone
until they glaze.
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I realize that my
short ribs are done,
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so I grab 'em off the pit.
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I'm just concerned it's gonna
be a little bit overcooked.
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You know, you don't need to
get those cooked very long
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over a direct high heat.
250
00:09:00,407 --> 00:09:02,641
I'm doing damage control
at this point...
251
00:09:02,709 --> 00:09:03,441
Come on.
252
00:09:03,510 --> 00:09:04,910
...with my cabbage.
253
00:09:04,912 --> 00:09:06,344
It is not reducing enough.
254
00:09:06,413 --> 00:09:08,113
What's hotter than infrared?
255
00:09:08,115 --> 00:09:09,447
Direct coals.
256
00:09:09,516 --> 00:09:10,815
Oh, that's very hot.
257
00:09:12,419 --> 00:09:13,818
-[exclaims]
-Oh, man.
258
00:09:13,820 --> 00:09:16,121
[Rodrigo] My cabbage
is everywhere at this point.
259
00:09:16,123 --> 00:09:17,055
What am I gonna do?
260
00:09:23,730 --> 00:09:24,930
[Rodrigo exclaims]
261
00:09:24,932 --> 00:09:26,631
My cabbage is everywhere.
262
00:09:27,200 --> 00:09:29,000
What am I gonna do?
263
00:09:29,002 --> 00:09:31,937
Half of my cabbage
is still on the infrared.
264
00:09:32,038 --> 00:09:34,439
So, I grab myself
a wider cast iron.
265
00:09:34,541 --> 00:09:36,308
Five minutes left.
266
00:09:36,310 --> 00:09:39,044
I'm putting on the grate,
lowering it as low as I can
267
00:09:39,046 --> 00:09:40,946
and I'm trying
to get this thing going.
268
00:09:41,014 --> 00:09:43,448
This cabbage is going to be
the death of me.
269
00:09:43,517 --> 00:09:44,950
[exhales]
270
00:09:44,952 --> 00:09:46,918
Some green peas
with cumin seeds,
271
00:09:46,920 --> 00:09:48,520
so it can go into the rice.
272
00:09:48,522 --> 00:09:51,222
The clock really moves
and does not stop
273
00:09:51,224 --> 00:09:52,924
for anyone.
274
00:09:52,926 --> 00:09:54,960
I check on the chicken
and it's ticking,
275
00:09:54,962 --> 00:09:58,229
so I grabbed a spatula
and then just cleaned it off
276
00:09:58,231 --> 00:10:00,065
the grill, so it does
not burn.
277
00:10:01,602 --> 00:10:04,135
[William] I love
mushroom sauce on ribeyes.
278
00:10:04,204 --> 00:10:05,437
But I wanna kick it up a notch
279
00:10:05,538 --> 00:10:08,106
by adding a cream
and Romano cheese
280
00:10:08,108 --> 00:10:10,642
that's gonna just be
perfect on a ribeye.
281
00:10:10,744 --> 00:10:11,943
More salt, pepper.
282
00:10:14,414 --> 00:10:16,615
Come on! Needs to get softer.
283
00:10:16,617 --> 00:10:18,416
[Dylan] Chefs,
you got one minute left.
284
00:10:18,418 --> 00:10:19,751
-This is it, chefs.
-[all exclaiming]
285
00:10:19,819 --> 00:10:21,119
-[Dylan] You should
be plating.
-[Dominique] Go! Let's go!
286
00:10:21,121 --> 00:10:23,121
Okay, there's no more
time left. I just gotta plate.
287
00:10:23,123 --> 00:10:24,356
Ah!
288
00:10:24,457 --> 00:10:26,057
[William] There's no panic
in me right now
289
00:10:26,059 --> 00:10:29,027
because I've done this
a thousand times. [chuckles]
290
00:10:29,029 --> 00:10:30,395
-[all cheering]
-Let's go! Let's go!
291
00:10:30,397 --> 00:10:31,563
[all applauding]
292
00:10:31,665 --> 00:10:33,365
[Sukant] I am roasting
at the end.
293
00:10:33,433 --> 00:10:36,801
This is ready now.
I have to put it all
together on to a plate.
294
00:10:37,504 --> 00:10:39,604
[judges] Ten, nine,
295
00:10:39,606 --> 00:10:41,606
eight, seven,
296
00:10:41,608 --> 00:10:43,642
six, five,
297
00:10:43,710 --> 00:10:45,644
four, three,
298
00:10:45,712 --> 00:10:47,245
two, one.
299
00:10:47,314 --> 00:10:48,246
[Dylan] Time's up, chefs.
300
00:10:48,348 --> 00:10:50,782
-Let's go, guys!
-[all applauding]
301
00:10:50,784 --> 00:10:53,218
[William] I look at the dish
I'm happy.
302
00:10:53,220 --> 00:10:55,620
Think I did a really good jo
303
00:10:55,622 --> 00:10:59,424
[Sukant] I really believe
my dish is gonna take me
to the next round.
304
00:10:59,426 --> 00:11:00,759
[Rodrigo] Looking down
on my plate
305
00:11:00,827 --> 00:11:02,027
and I'm about to panic
306
00:11:02,029 --> 00:11:03,962
just because that rib
307
00:11:03,964 --> 00:11:05,530
is a little a darker
than I expected.
308
00:11:13,140 --> 00:11:15,206
[Dylan] Chef, please tell u
about your signature dish.
309
00:11:15,208 --> 00:11:17,942
[Sukant] Judges, I made
tandoori spiced chicken
310
00:11:17,944 --> 00:11:19,343
with charred vegetables.
311
00:11:24,418 --> 00:11:27,118
I really taste
the Fire Masters' arena
in this dish.
312
00:11:27,120 --> 00:11:29,621
The char on the chicken
was really great.
313
00:11:29,623 --> 00:11:31,656
But it needed some salt.
314
00:11:31,758 --> 00:11:35,694
And I do feel like you could
have used some more sauce.
315
00:11:35,696 --> 00:11:36,828
Chef Sukant.
316
00:11:36,830 --> 00:11:39,130
The thing that stands out
the most to me is
317
00:11:39,132 --> 00:11:41,533
how aromatic
this plate of food is.
318
00:11:41,634 --> 00:11:43,101
The rice is cooked very nic
319
00:11:43,103 --> 00:11:44,803
and I love those little pop
of cumin in there.
320
00:11:44,805 --> 00:11:47,505
I feel like the chicken,
as I eat it, in some places,
321
00:11:47,507 --> 00:11:49,007
it does become
a little dry for me.
322
00:11:49,009 --> 00:11:49,974
Okay.
323
00:11:49,976 --> 00:11:51,776
-Thank you, Chef Sukant.
-Thank you.
324
00:11:51,778 --> 00:11:53,812
I think my dish
is really good.
325
00:11:53,814 --> 00:11:57,048
I just hope that others made
more mistakes than mine.
326
00:11:59,986 --> 00:12:02,454
Chef Rodrigo, please tell us
what you made for the judges.
327
00:12:02,555 --> 00:12:04,322
[Rodrigo] Today,
I made grilled kalbi ribs
328
00:12:04,324 --> 00:12:05,857
with sweet and sour cabbage
329
00:12:10,664 --> 00:12:12,931
[Roger] Chef Rodrigo,
there's a lot of flavor
coming off this plate.
330
00:12:12,933 --> 00:12:15,800
Especially, when I
compose a bite with
all of the components.
331
00:12:15,802 --> 00:12:17,335
There's little bit
of sweetness in there.
332
00:12:17,404 --> 00:12:19,437
Some char and smoke in there.
333
00:12:19,539 --> 00:12:21,072
It's very, very dynamic.
334
00:12:21,074 --> 00:12:24,809
Now, I think you've done a job
of kinda overcooking
the ribs though.
335
00:12:24,811 --> 00:12:26,611
They're little bit
on the dry side.
336
00:12:27,814 --> 00:12:29,180
Chef Rodrigo.
337
00:12:29,182 --> 00:12:30,815
The cabbage was done
really well.
338
00:12:30,817 --> 00:12:34,719
I think I've seen you put
a cast iron right down
in the pit.
339
00:12:34,721 --> 00:12:36,321
-Yes.
-[Dominique] Is that right?
340
00:12:36,323 --> 00:12:38,723
Well, it paid off.
I think it's really flavorful.
341
00:12:38,725 --> 00:12:40,458
-I can taste the smoke.
-[Rodrigo chuckles]
342
00:12:40,527 --> 00:12:42,761
I can taste your plan,
for sure.
343
00:12:42,862 --> 00:12:44,162
Thank you, Chef.
344
00:12:44,164 --> 00:12:47,332
I fell just slightly short
because of the char
on my ribs.
345
00:12:47,801 --> 00:12:48,733
So for me...
346
00:12:49,603 --> 00:12:50,902
I wish I did better.
347
00:12:53,707 --> 00:12:55,807
Chef William, please tell us
about your signature dish.
348
00:12:55,809 --> 00:12:57,142
[William] Well, we got
a ribeye here
349
00:12:57,210 --> 00:12:58,843
with a mushroom cream sauce
350
00:13:00,847 --> 00:13:01,780
[Roger] Mmm.
351
00:13:01,782 --> 00:13:03,047
Here's the moment of truth.
352
00:13:06,219 --> 00:13:07,752
[Dominique] Chef William.
353
00:13:07,854 --> 00:13:09,854
This was really good.
354
00:13:09,956 --> 00:13:12,257
I could have gone
for a little more char
on the steak.
355
00:13:12,358 --> 00:13:14,859
But man,
the flavor is so good.
356
00:13:14,928 --> 00:13:18,163
The glaze on the carrots
are like seeping
into the steak,
357
00:13:18,264 --> 00:13:20,465
giving me an all around
just a bomb in my mouth.
358
00:13:20,533 --> 00:13:21,399
Thank you.
359
00:13:21,401 --> 00:13:22,801
It's seasoned perfectly.
[chuckles]
360
00:13:22,803 --> 00:13:24,936
This mushroom sauce
with the cream
361
00:13:24,938 --> 00:13:26,805
was just rich and decadent.
362
00:13:27,440 --> 00:13:28,606
[Eddie] So, Chef.
363
00:13:28,608 --> 00:13:31,609
I think everything
is cooked to perfection.
364
00:13:31,611 --> 00:13:33,711
-Thank you.
-It's not, like,
creative though.
365
00:13:34,347 --> 00:13:35,814
You have just given us
366
00:13:35,816 --> 00:13:37,749
steak and two veggies.
367
00:13:37,851 --> 00:13:38,883
-See what I'm saying, so...
-Yeah. Okay.
368
00:13:38,885 --> 00:13:40,351
[Eddie] If you do make it
to the next round,
369
00:13:40,420 --> 00:13:41,752
I wanna be sure
370
00:13:41,754 --> 00:13:44,322
-that you're able to stand up
to the challenge.
-Will do.
371
00:13:44,324 --> 00:13:45,557
-Thank you, Chef.
-Thank you.
372
00:13:45,625 --> 00:13:46,925
And thank you, chefs.
373
00:13:46,927 --> 00:13:48,059
Let's give the judges
a couple of minutes
374
00:13:48,161 --> 00:13:49,227
to discuss
what they've tasted.
375
00:13:49,229 --> 00:13:50,862
We'll call you back shortly.
376
00:13:50,930 --> 00:13:52,363
[Eddie] Good job, Chef.
377
00:13:52,432 --> 00:13:54,499
If I make it
in the next round,
I'm stepping it up.
378
00:13:58,305 --> 00:13:59,170
All right, judges.
379
00:13:59,172 --> 00:14:01,306
Another Wildfire round
is complete.
380
00:14:01,308 --> 00:14:02,439
How did they do?
381
00:14:02,441 --> 00:14:04,943
I thought all three chefs
really brought it today.
382
00:14:04,945 --> 00:14:06,911
Chef William's dish
really blew me away.
383
00:14:06,913 --> 00:14:08,513
I enjoyed every bite of it.
384
00:14:08,515 --> 00:14:10,949
It was really hard to find
anything critical
to say about it.
385
00:14:10,951 --> 00:14:12,617
[Eddie] Here's the thing.
It was great.
386
00:14:12,619 --> 00:14:13,718
It was a steak.
387
00:14:13,720 --> 00:14:15,320
I'm worried that maybe
Chef William,
388
00:14:15,322 --> 00:14:16,921
may be a one trick pony.
389
00:14:16,923 --> 00:14:17,788
What's gonna happen
390
00:14:17,790 --> 00:14:19,023
when he gets
to the second round
391
00:14:19,025 --> 00:14:20,458
and he gets the challenge
that he knows
392
00:14:20,560 --> 00:14:21,826
absolutely nothing about.
393
00:14:21,828 --> 00:14:23,461
Clearly, this is one
of his specialties.
394
00:14:23,529 --> 00:14:25,330
He's made this
many, many times.
395
00:14:25,332 --> 00:14:26,865
But like Chef Eddie said,
396
00:14:26,966 --> 00:14:28,933
arena hit different
in the round two.
397
00:14:29,002 --> 00:14:30,935
[all laughing]
398
00:14:30,937 --> 00:14:33,605
[Dylan] Let's talk about
Chef Rodrigo
and those kalbi short ribs.
399
00:14:33,607 --> 00:14:35,139
[Dominique]
Chef Rodrigo's dish,
400
00:14:35,141 --> 00:14:38,943
man, the presentation
was probably my favorite
between the three chefs.
401
00:14:38,945 --> 00:14:40,745
[Roger] The flavors were
really popping on the thing
402
00:14:40,847 --> 00:14:43,214
but you know, the main thing
on the plate, the star,
403
00:14:43,216 --> 00:14:45,650
the protein, those short ribs
were just overcooked
404
00:14:45,719 --> 00:14:46,951
and a little bit dry.
405
00:14:46,953 --> 00:14:48,186
[Eddie] But everything else
on his plate...
406
00:14:48,188 --> 00:14:49,854
You take the short ribs away
407
00:14:49,956 --> 00:14:52,056
and we're talking about
a knockout dish.
408
00:14:52,125 --> 00:14:53,224
[Dominique] I felt like,
409
00:14:53,226 --> 00:14:55,326
Chef Sukant's plate
could have used more sauce.
410
00:14:55,328 --> 00:14:58,863
The rice was good.
I would like to eat that plate
because it's just so vibrant.
411
00:14:58,932 --> 00:15:00,365
It did have a lot of flavor
412
00:15:00,433 --> 00:15:01,733
from fragrant spices,
413
00:15:01,834 --> 00:15:04,202
like the garam masala,
like the cinnamon.
414
00:15:04,204 --> 00:15:07,105
But Chef Sukant
didn't add salt.
415
00:15:07,107 --> 00:15:08,640
If you don't bring
salt to the party,
416
00:15:08,741 --> 00:15:11,342
then it's not a party,
it's just a get together.
417
00:15:11,444 --> 00:15:14,312
Three very talented chefs
in this first Wildfire round.
418
00:15:14,314 --> 00:15:16,314
This is gonna be
a difficult one to call.
419
00:15:16,316 --> 00:15:17,415
But have you made a decision?
420
00:15:18,051 --> 00:15:19,417
[judges] Yes.
421
00:15:19,419 --> 00:15:20,818
Let's call the chefs back in.
422
00:15:26,626 --> 00:15:28,626
Chefs, in this Wildfire round,
423
00:15:28,628 --> 00:15:30,461
you were asked to create
a signature dish
424
00:15:30,530 --> 00:15:33,464
that showcases your
personal style of cooking.
425
00:15:33,533 --> 00:15:36,901
Judges, whose signature dish
was the best in this round.
426
00:15:36,903 --> 00:15:39,304
The chef with
the best dish is...
427
00:15:43,343 --> 00:15:44,409
Chef William.
428
00:15:44,411 --> 00:15:47,111
[all applauding]
429
00:15:47,113 --> 00:15:50,214
I am lost for words.
I am floored right now
430
00:15:50,216 --> 00:15:51,115
that that just happened.
431
00:15:51,117 --> 00:15:52,817
Congratulation, Chef William.
432
00:15:52,819 --> 00:15:55,119
You will have an advantage
heading into the next round.
433
00:15:56,122 --> 00:15:58,623
Judges, it's down
to Chef Sukant
434
00:15:58,625 --> 00:16:00,325
and Chef Rodrigo.
435
00:16:00,327 --> 00:16:02,226
Who will you be sending home?
436
00:16:02,228 --> 00:16:05,229
The chef who will be
going home is...
437
00:16:10,503 --> 00:16:13,004
Judges, it's down
to Chef Sukant
438
00:16:13,006 --> 00:16:15,840
with his tandoori
spiced chicken
and charred vegetables.
439
00:16:15,909 --> 00:16:17,108
And Chef Rodrigo
440
00:16:17,110 --> 00:16:20,211
with his grilled kalbi ribs
and sweet and sour cabbage.
441
00:16:20,213 --> 00:16:23,114
Tell us, who will
you be sending home.
442
00:16:23,116 --> 00:16:25,450
The chef who will be
going home is...
443
00:16:28,688 --> 00:16:30,922
Chef Sukant.
444
00:16:31,958 --> 00:16:34,859
Chef Sukant, it was a pleasure
having you here.
445
00:16:34,961 --> 00:16:36,394
But unfortunately,
you've been eliminated
446
00:16:36,396 --> 00:16:37,762
from the competition.
447
00:16:37,831 --> 00:16:39,630
It's time to leave
the Fire Masters' arena.
448
00:16:39,632 --> 00:16:40,565
Thank you, judges.
449
00:16:40,600 --> 00:16:42,233
This was
an amazing experience.
450
00:16:42,335 --> 00:16:43,467
Good luck, guys.
451
00:16:44,738 --> 00:16:48,006
This is by far hands down
the best experience
452
00:16:48,008 --> 00:16:49,307
that I had cooking.
453
00:16:49,309 --> 00:16:51,042
And I'm very proud of my meal.
454
00:16:56,516 --> 00:16:59,717
Chefs, welcome to
the Crossfire round.
455
00:16:59,719 --> 00:17:02,020
Please welcome
Montana's executive chef,
456
00:17:02,022 --> 00:17:03,121
Jen Hennings.
457
00:17:03,123 --> 00:17:03,888
Hi, chefs.
458
00:17:03,989 --> 00:17:05,155
-Hi.
-Hey. How're you doing?
459
00:17:05,157 --> 00:17:07,625
At Montana's, we believe
the grill is the perfect place
460
00:17:07,627 --> 00:17:09,894
to marry big, bold flavors.
461
00:17:09,896 --> 00:17:11,229
For your next challenge,
462
00:17:11,231 --> 00:17:12,764
you will go head-to-head
463
00:17:12,865 --> 00:17:15,400
to create your take
on a classic dish.
464
00:17:16,302 --> 00:17:17,635
Get ready for...
465
00:17:20,407 --> 00:17:21,806
Battle Of The Taco.
466
00:17:21,808 --> 00:17:25,109
[all applauding]
467
00:17:25,111 --> 00:17:26,944
[Dylan] From tortillas
to toppings
468
00:17:27,046 --> 00:17:28,813
and everything in between.
469
00:17:28,815 --> 00:17:31,049
Give us your take on the taco.
470
00:17:31,150 --> 00:17:32,550
-All right.
-All right.
471
00:17:32,652 --> 00:17:35,019
Chef William. Because you won
the first round,
472
00:17:35,021 --> 00:17:36,220
you have the advantage
473
00:17:36,222 --> 00:17:38,923
and you get to choose
your ingredient first.
474
00:17:38,925 --> 00:17:41,826
Chef William, which will
you choose to cook with?
475
00:17:42,395 --> 00:17:44,462
Skirt steak or cod?
476
00:17:46,699 --> 00:17:47,732
I'll go with the skirt steak.
477
00:17:49,602 --> 00:17:50,802
I'm okay with that.
478
00:17:50,804 --> 00:17:52,503
Which means,
that Chef Rodrigo,
479
00:17:52,505 --> 00:17:53,938
you'll be cooking with cod.
480
00:17:54,007 --> 00:17:55,807
Love it. Absolutely love it.
481
00:17:55,809 --> 00:17:58,643
The chef that takes their taco
to the next level
482
00:17:58,711 --> 00:18:01,112
will have their dish
used as inspiration
483
00:18:01,114 --> 00:18:03,114
for a special
Montana's menu item.
484
00:18:03,116 --> 00:18:05,016
-Wow!
-Wow!
485
00:18:05,018 --> 00:18:07,218
-[clapping]
-I'm really
excited about this.
486
00:18:07,220 --> 00:18:08,252
Thank you, Chef Jen.
487
00:18:08,321 --> 00:18:09,821
Thanks, Dylan.
Good luck, chefs.
488
00:18:10,623 --> 00:18:12,356
Chefs, are you ready?
489
00:18:12,425 --> 00:18:13,524
-Yes, sir!
-Born ready!
490
00:18:13,526 --> 00:18:16,260
You've got 30 minutes
back on the clock.
491
00:18:16,329 --> 00:18:18,229
And your time starts...
492
00:18:20,900 --> 00:18:21,699
Now!
493
00:18:21,701 --> 00:18:24,502
-[all applauding]
-Go, chefs!
494
00:18:24,504 --> 00:18:26,437
Cilantro, cilantro, cilantro.
495
00:18:26,539 --> 00:18:28,940
As the winner
of the first round,
496
00:18:28,942 --> 00:18:30,341
I gotta put the judges
on notice
497
00:18:30,443 --> 00:18:31,642
that I'm coming for 'em.
498
00:18:33,046 --> 00:18:34,245
Making a skirt steak
499
00:18:34,314 --> 00:18:35,947
with a pineapple salsa.
500
00:18:36,048 --> 00:18:37,815
It's gonna have some
roasted peppers.
501
00:18:37,817 --> 00:18:39,917
Then, I'm going to make
a crema sauce.
502
00:18:39,919 --> 00:18:41,752
It's gonna go with some
Mexican potatoes.
503
00:18:41,821 --> 00:18:45,056
I've always wanted to inspire
a meal that will be
504
00:18:45,058 --> 00:18:48,826
on someone's menu
and so I would love
this opportunity
505
00:18:48,828 --> 00:18:51,062
for this taco to be
on their menu.
506
00:18:54,434 --> 00:18:56,100
I really want more of this.
507
00:18:56,102 --> 00:18:57,802
Today's Crossfire challenge
508
00:18:57,804 --> 00:19:00,538
is the battle of the taco!
509
00:19:01,241 --> 00:19:02,740
So, being from El Salvador,
510
00:19:02,842 --> 00:19:04,542
I do these things
all the time.
511
00:19:04,611 --> 00:19:07,445
I'm so creative when it comes
to the type of tacos
and meats,
512
00:19:07,547 --> 00:19:10,148
the veggies that I use
to make amazing tacos.
513
00:19:10,216 --> 00:19:12,316
Just make it flavorful.
Pack a punch.
514
00:19:12,318 --> 00:19:14,652
I'm making pan seared cod ta
515
00:19:14,754 --> 00:19:16,120
with daikon slaw.
516
00:19:16,122 --> 00:19:17,722
Daikon is a root vegetable.
517
00:19:17,724 --> 00:19:19,123
It's got lots of water in it.
518
00:19:19,125 --> 00:19:21,259
It's very similar
to apple in texture,
519
00:19:21,327 --> 00:19:22,560
but a little bit more bitter.
520
00:19:22,629 --> 00:19:24,362
So, now I'm making
a hot sauce.
521
00:19:24,430 --> 00:19:26,764
I'm grabbing the pineapple,
522
00:19:26,866 --> 00:19:29,133
throwing it in the blender
with a whole bunch
of chilies.
523
00:19:29,202 --> 00:19:31,502
Fresh grapefruit juice
and I'm blending it.
524
00:19:33,373 --> 00:19:35,239
And it is out of this world.
525
00:19:36,709 --> 00:19:37,842
Beautiful.
526
00:19:39,846 --> 00:19:42,213
Well, judges,
the Crossfire round
is underway
527
00:19:42,215 --> 00:19:43,347
and just like us,
528
00:19:43,449 --> 00:19:45,349
Montana's is here
for some tacos.
529
00:19:45,451 --> 00:19:47,251
Who doesn't love a taco?
530
00:19:47,320 --> 00:19:49,921
Chef William, he chose
to work with skirt steak.
531
00:19:49,923 --> 00:19:52,223
Beauty in the skirt steak
is it's a working muscle
532
00:19:52,225 --> 00:19:54,058
that has a lot of flavor,
533
00:19:54,127 --> 00:19:56,661
but also has the magic
of marbling at the same time.
534
00:19:56,762 --> 00:19:57,862
-Yeah.
-[Roger] Which is unusual.
535
00:19:57,930 --> 00:20:00,298
And Chef Rodrigo
was left with cod
536
00:20:00,300 --> 00:20:02,166
which is a very
sturdy protein.
537
00:20:02,235 --> 00:20:04,302
And it also loves the grill.
It's very thick.
538
00:20:04,304 --> 00:20:06,504
I'm interested to see
what these chefs come out with
539
00:20:06,506 --> 00:20:09,106
because they lend
so well to bold flavors.
540
00:20:10,743 --> 00:20:12,643
Making homemade tortillas.
541
00:20:12,712 --> 00:20:14,212
It's a taco challenge,
542
00:20:14,214 --> 00:20:16,047
so I'm making
my own tortillas.
543
00:20:17,016 --> 00:20:19,517
My great grandmother
would be so upset
544
00:20:19,519 --> 00:20:22,820
if I gave them
store bought tortillas.
545
00:20:22,822 --> 00:20:24,989
Chef, making some
fresh tortillas here?
546
00:20:24,991 --> 00:20:26,157
[Rodrigo] Yes, I am.
547
00:20:26,225 --> 00:20:28,059
How are you gonna amp these up
to really wow the judges?
548
00:20:28,061 --> 00:20:30,228
Fresh. Freshness
is always better.
549
00:20:31,264 --> 00:20:32,663
Especially, when it comes
to tacos.
550
00:20:32,732 --> 00:20:35,233
Which is my specialty,
by the way, William.
551
00:20:35,334 --> 00:20:37,034
-[Dylan chuckles]
-I hear you, brother.
I hear you.
552
00:20:37,036 --> 00:20:38,135
Loud and clear.
553
00:20:38,204 --> 00:20:39,103
[Dylan] What else
have you got going on?
554
00:20:39,105 --> 00:20:40,705
So, I got a roasted
tomato salsa
555
00:20:40,707 --> 00:20:41,839
that I'm gonna make with this.
556
00:20:41,841 --> 00:20:43,507
-Yup.
-It's gonna be
accompanied with...
557
00:20:43,509 --> 00:20:45,943
a beautiful, beautiful corn
558
00:20:45,945 --> 00:20:48,613
which... actually, you just
reminded me about it.
559
00:20:48,615 --> 00:20:50,248
So, I'll be right back.
560
00:20:50,316 --> 00:20:51,248
[Dylan chuckles]
561
00:20:52,719 --> 00:20:54,118
So, this corn
is gonna be my take
562
00:20:54,120 --> 00:20:55,519
on Mexican street corn.
563
00:20:55,521 --> 00:20:57,722
Well, chef, plenty left to do
in this round.
564
00:20:57,724 --> 00:20:59,924
-I'm gonna leave you to it.
-Thank you.
565
00:21:01,728 --> 00:21:04,128
Chef, it's taco time
in the Fire Masters' arena.
566
00:21:04,130 --> 00:21:05,730
What are you doing
with the skirt steak?
567
00:21:05,732 --> 00:21:08,833
I got a little citrus marinade
going on with cilantro.
568
00:21:08,901 --> 00:21:10,501
Let this sit there
for a while.
569
00:21:10,503 --> 00:21:12,103
[Dylan] I see you're not
afraid of the fire pit.
570
00:21:12,105 --> 00:21:14,038
You got all those beautiful
vegetables roasting
over there.
571
00:21:14,073 --> 00:21:15,606
What are you doing with them?
572
00:21:15,608 --> 00:21:17,408
We're gonna make a nice,
good salsa that's gonna go
on the top of that.
573
00:21:17,410 --> 00:21:19,110
Some of it is actually going
to my crema sauce
574
00:21:19,112 --> 00:21:21,312
that's gonna be on top
with some Mexican potatoes
575
00:21:21,314 --> 00:21:22,813
which means I gotta go.
576
00:21:22,815 --> 00:21:24,148
[Dylan] Really looking forward
to seeing these tacos.
577
00:21:24,217 --> 00:21:25,215
[William] Appreciate it.
578
00:21:25,852 --> 00:21:27,952
So, while the marinade
is working,
579
00:21:28,054 --> 00:21:30,321
it's time to work
on those fried potatoes.
580
00:21:30,323 --> 00:21:31,789
So, I get those chopped up,
581
00:21:31,791 --> 00:21:33,758
putting olive oil, cumin
582
00:21:33,826 --> 00:21:34,859
and I'm gonna crisp this up
583
00:21:34,927 --> 00:21:36,294
with the rest
of the vegetables.
584
00:21:37,964 --> 00:21:40,464
Chef Rodrigo wants to make
sure that tortilla
585
00:21:40,500 --> 00:21:42,733
is flat enough, otherwise
he's serving gorditas
586
00:21:42,802 --> 00:21:45,303
-and that's not
the challenge today.
-[all laughing]
587
00:21:45,305 --> 00:21:47,037
[Rodrigo] We're good.
588
00:21:47,039 --> 00:21:49,340
So, some people might think
I'm making these tortillas
way too thick.
589
00:21:49,442 --> 00:21:51,742
But if you're
from El Salvador, like I am.
590
00:21:51,844 --> 00:21:53,044
This is the way we make them.
591
00:21:53,046 --> 00:21:54,612
I got the fish going.
592
00:21:54,614 --> 00:21:56,213
So, I start working on my co
593
00:21:56,215 --> 00:21:58,649
I gotta make sure
I cook it perfectly.
594
00:21:58,751 --> 00:22:00,618
That last round killed me,
595
00:22:00,620 --> 00:22:02,820
so I have to step up my game
596
00:22:02,822 --> 00:22:05,523
Right now, I'm just gonna
season it with little
salt and pepper.
597
00:22:05,525 --> 00:22:07,625
I grab a piece
of parchment paper.
598
00:22:07,627 --> 00:22:08,693
I oil it.
599
00:22:08,695 --> 00:22:10,328
And then, boom. Non-stick.
600
00:22:14,334 --> 00:22:16,100
I wanna make sure
they have char on the meat
601
00:22:16,102 --> 00:22:17,734
in my tacos.
602
00:22:19,806 --> 00:22:22,506
[William] So, the perfect
salsa not only has these
nice chunks,
603
00:22:22,508 --> 00:22:25,943
they're gonna have some
nice acid, salty.
604
00:22:26,012 --> 00:22:27,011
Looking pretty good.
605
00:22:28,014 --> 00:22:29,613
[Rodrigo] Just get the butter
on there.
606
00:22:29,615 --> 00:22:31,315
You need a little bit
of butter on your corn.
607
00:22:31,317 --> 00:22:33,551
Mexican street corn,
the way I'm gonna make it
608
00:22:33,619 --> 00:22:35,419
is putting on some crema
609
00:22:35,421 --> 00:22:38,356
and a little sprinkle
of guajillo chili powder.
610
00:22:38,424 --> 00:22:39,423
One right there.
611
00:22:39,425 --> 00:22:40,725
I go check on my cod.
612
00:22:40,727 --> 00:22:43,260
So, I'd rather cook
the cod perfectly
613
00:22:43,362 --> 00:22:44,695
than give it more color
614
00:22:44,697 --> 00:22:47,598
and then get eliminated
because I overcooked
my protein again.
615
00:22:47,600 --> 00:22:48,699
It's broken.
616
00:22:49,902 --> 00:22:51,936
[William] So, this is a basi
crema sauce.
617
00:22:52,037 --> 00:22:53,704
Crema sauce, lime.
618
00:22:53,706 --> 00:22:56,574
But I'm gonna add jalapenos
and serrano peppers to this.
619
00:22:56,576 --> 00:22:57,508
Pretty good.
620
00:22:57,510 --> 00:22:59,710
Chefs, just two minutes left
in the cook.
621
00:22:59,712 --> 00:23:01,846
-Let's go, chefs!
Come on, now.
-[Dominique] Come on, chefs!
622
00:23:01,914 --> 00:23:04,615
I'm mad at myself because
I've lost track of time
623
00:23:04,617 --> 00:23:06,817
and I didn't give myself
enough time to plate.
624
00:23:07,153 --> 00:23:08,585
Ooh!
625
00:23:08,587 --> 00:23:11,122
I'm flying through the steak
They're cutting beautifully
626
00:23:11,124 --> 00:23:12,623
I love their color.
627
00:23:12,625 --> 00:23:14,091
I just gotta get it cut right.
628
00:23:14,093 --> 00:23:15,359
Breathe, breathe.
629
00:23:16,062 --> 00:23:18,229
Let's get that fish on there.
630
00:23:18,231 --> 00:23:20,364
[judges] Ten, nine,
631
00:23:20,466 --> 00:23:22,299
eight, seven,
632
00:23:22,301 --> 00:23:24,502
six, five,
633
00:23:24,504 --> 00:23:26,737
four, three,
634
00:23:26,839 --> 00:23:28,639
two, one.
635
00:23:28,741 --> 00:23:29,940
Time's up, chefs!
636
00:23:30,042 --> 00:23:31,208
[Dominique] Oh,
that was stressful.
637
00:23:31,210 --> 00:23:32,510
[all applauding]
638
00:23:32,512 --> 00:23:35,513
-Ah! Well done, sir.
-You too, buddy.
639
00:23:35,515 --> 00:23:37,715
So, time's up.
I'm looking down at my taco
640
00:23:37,717 --> 00:23:40,951
and I'm realizing that
my plating isn't as clean
641
00:23:41,020 --> 00:23:42,820
and as perfect
as I want it to be.
642
00:23:43,723 --> 00:23:45,256
[William] I look at my taco
643
00:23:45,324 --> 00:23:47,958
I'm a little disappointed th
I didn't fill up those taco
644
00:23:47,960 --> 00:23:49,960
with the extra skirt steak
that I had
645
00:23:50,062 --> 00:23:51,328
sitting right here
on the side.
646
00:23:57,570 --> 00:23:58,636
Chef William,
647
00:23:58,638 --> 00:24:00,604
please tell us about your taco
with flank steak.
648
00:24:00,606 --> 00:24:03,441
[William] Judges, I made
a skirt steak taco
649
00:24:03,542 --> 00:24:05,309
with spiced fried potatoes.
650
00:24:05,311 --> 00:24:07,044
Been waiting for this
for the last 30 minutes.
651
00:24:07,046 --> 00:24:08,212
[chuckles]
652
00:24:13,052 --> 00:24:14,518
Chef William.
653
00:24:14,520 --> 00:24:16,620
I love skirt steak.
654
00:24:16,622 --> 00:24:19,323
The flavor
was really good on it.
655
00:24:19,325 --> 00:24:21,959
I just felt like it could have
used some more char.
656
00:24:22,728 --> 00:24:23,928
Chef William.
657
00:24:23,930 --> 00:24:25,863
The flavor is there
on the skirt steak.
658
00:24:25,965 --> 00:24:27,765
You know, you added the citr
like you're supposed to.
659
00:24:27,833 --> 00:24:29,433
You had the right
seasoning in there.
660
00:24:29,502 --> 00:24:32,236
But ratio. You want your
first bite to taste
like the last bite.
661
00:24:32,305 --> 00:24:33,204
-Right.
-[Eddie] You know what I mean.
662
00:24:33,206 --> 00:24:35,606
The whole top half
is just tortilla.
663
00:24:35,608 --> 00:24:36,307
It's... Yeah.
664
00:24:37,143 --> 00:24:38,108
Thank you very much, Chef.
665
00:24:38,110 --> 00:24:40,211
-Appreciate it. Thank you.
-Good job.
666
00:24:40,213 --> 00:24:41,745
[William] I'm
a little disappointed.
667
00:24:41,747 --> 00:24:45,015
I should have filed that
thing up with all the meat
I had.
668
00:24:49,121 --> 00:24:51,822
Chef Rodrigo, please tell us
about your taco using cod.
669
00:24:51,824 --> 00:24:54,258
[Rodrigo] I made
pan-seared cod taco
670
00:24:54,327 --> 00:24:55,826
with daikon slaw.
671
00:24:55,828 --> 00:24:57,628
Chef Rodrigo,
now when I look at this,
672
00:24:57,630 --> 00:25:00,431
-you call this
a Salvadorian...
-[Rodrigo] Tortilla.
673
00:25:00,433 --> 00:25:01,532
-Tortilla.
-[Rodrigo] Yes.
674
00:25:01,634 --> 00:25:05,603
Now, is that...
fit the bill of a taco though?
675
00:25:05,605 --> 00:25:09,340
You do get the same
flexibility of a tortilla.
676
00:25:09,408 --> 00:25:10,407
It's just more flat.
677
00:25:10,409 --> 00:25:12,109
But I figured,
"You know what...
678
00:25:12,111 --> 00:25:13,611
We're at Fire Masters,
679
00:25:13,613 --> 00:25:15,412
I'm gonna show them
a bit of my heritage today."
680
00:25:15,414 --> 00:25:17,014
[Eddie] You say we can
pick this up, right?
681
00:25:17,450 --> 00:25:18,649
Yes, sir.
682
00:25:23,789 --> 00:25:25,623
Well, I gotta tell you,
the fish was cooked perfectly.
683
00:25:25,625 --> 00:25:27,992
Now, I would have loved to see
a little bit of char on there
684
00:25:27,994 --> 00:25:29,827
because you get the heat
from that guajillo powder,
685
00:25:29,829 --> 00:25:31,395
but I'm not really
getting that char.
686
00:25:31,397 --> 00:25:33,831
I think that the, everything
that goes with the taco,
687
00:25:33,833 --> 00:25:36,000
the slaw, the pico de gallo
you just have on there
688
00:25:36,002 --> 00:25:38,702
is very flavorful
and seasoned very, very well.
689
00:25:38,704 --> 00:25:41,505
Let's face it. This isn't
a conventional taco. Right?
690
00:25:41,507 --> 00:25:43,641
But the flavor is dead on.
691
00:25:43,709 --> 00:25:45,209
That lingering hot sauce.
692
00:25:45,211 --> 00:25:47,111
Great flavor profile.
I really enjoyed it.
693
00:25:47,713 --> 00:25:48,913
Thank you, Chef.
694
00:25:48,915 --> 00:25:50,481
And thank you, Chef.
695
00:25:50,483 --> 00:25:52,449
Let's give the judges
a couple of minutes
to discuss what they've tasted
696
00:25:52,518 --> 00:25:54,084
and we'll call you back
when we're ready.
697
00:25:54,086 --> 00:25:57,321
[Rodrigo] I think the cod
was extremely
well highlighted.
698
00:25:57,323 --> 00:25:59,924
But at this point,
it's all up to the judges.
699
00:26:02,628 --> 00:26:04,795
Judges, the Crossfire round
is complete.
700
00:26:04,797 --> 00:26:06,830
And today, it was
Battle Of The Taco.
701
00:26:06,832 --> 00:26:07,898
It's a lot to taco about.
702
00:26:07,900 --> 00:26:09,333
[all laughing]
703
00:26:09,435 --> 00:26:12,369
I thought it was
a great round, both of them
worked really hard
704
00:26:12,371 --> 00:26:15,039
and had us on the edge
of our seat.
705
00:26:15,041 --> 00:26:17,508
[Dominique] We all agree
that Chef William
706
00:26:17,510 --> 00:26:19,610
had some shortcomings
with his taco.
707
00:26:19,612 --> 00:26:21,211
I really wanted to love it
708
00:26:21,213 --> 00:26:24,048
because his last steak
was just out of this world.
709
00:26:24,116 --> 00:26:26,850
[Eddie] Chef William
had all the makings
of a great taco.
710
00:26:26,919 --> 00:26:28,352
I just think his ratios
were all off.
711
00:26:28,421 --> 00:26:31,221
And I think of a taco as much
like a burger or a sandwich.
712
00:26:31,223 --> 00:26:32,656
It's all about ratio. Right?
713
00:26:32,725 --> 00:26:35,759
But it was undeniably a taco.
714
00:26:35,861 --> 00:26:38,429
[Dominique] I really enjoye
Chef Rodrigo's cod taco.
715
00:26:38,431 --> 00:26:40,764
The flavor profile
was really there.
716
00:26:40,800 --> 00:26:42,199
That lingering hot sauce,
717
00:26:42,201 --> 00:26:43,701
you can pour it
for everything.
718
00:26:43,703 --> 00:26:45,636
Did he really use
the Fire Masters arena
719
00:26:45,738 --> 00:26:46,804
to the best of his ability?
720
00:26:46,872 --> 00:26:49,039
Chef Rodrigo cooked his cod
in a cast iron skillet
721
00:26:49,041 --> 00:26:51,809
with parchment paper,
so it never really got
any char.
722
00:26:51,811 --> 00:26:53,611
This is gonna be
a difficult one to call.
723
00:26:53,613 --> 00:26:54,712
But have you made a decision?
724
00:26:55,114 --> 00:26:56,614
[judges] Yeah.
725
00:26:56,616 --> 00:26:57,748
Let's call the chefs back in.
726
00:27:06,726 --> 00:27:08,859
Chefs, in this
Crossfire round,
727
00:27:08,961 --> 00:27:10,394
you were asked
to create a taco
728
00:27:10,396 --> 00:27:13,230
using cod or skirt steak.
729
00:27:13,232 --> 00:27:15,299
The winner of this round
will walk away with
730
00:27:15,301 --> 00:27:18,502
a Napoleon portable grill
and move on to the third
731
00:27:18,504 --> 00:27:20,738
and final round to face off
against one of
732
00:27:20,839 --> 00:27:22,506
our Fire Masters judges.
733
00:27:23,242 --> 00:27:24,541
Judges, tell us
734
00:27:24,610 --> 00:27:26,543
who will be moving on
to the final round?
735
00:27:26,846 --> 00:27:28,145
The chef
736
00:27:28,214 --> 00:27:31,215
who will be moving on
to the final round is...
737
00:27:35,421 --> 00:27:36,720
Chef Rodrigo.
738
00:27:37,223 --> 00:27:40,858
[all applauding]
739
00:27:40,959 --> 00:27:42,893
Congratulation, Chef Rodrigo.
740
00:27:42,895 --> 00:27:44,828
You've won yourself
a portable grill
741
00:27:44,830 --> 00:27:47,164
and you're moving on
to the final round.
742
00:27:47,232 --> 00:27:49,500
Chef William,
you're an incredible chef
743
00:27:49,502 --> 00:27:52,136
and your passion for cooking
is undeniable.
744
00:27:52,204 --> 00:27:55,039
I'm sorry to say
you've been eliminated
from the competition
745
00:27:55,041 --> 00:27:57,141
and it's time to leave
the Fire Masters' arena.
746
00:27:57,242 --> 00:27:58,442
Thank you, Dylan.
Thank you, chefs
747
00:27:58,511 --> 00:27:59,843
for having this
great opportunity.
748
00:27:59,945 --> 00:28:01,245
-Good job today, Chef.
-Good job.
749
00:28:01,313 --> 00:28:02,746
[William] Congratulations
to Chef Rodrigo.
750
00:28:02,848 --> 00:28:04,948
He did an amazing job.
751
00:28:05,017 --> 00:28:07,551
But this has awakened
a different animal in me now,
752
00:28:07,653 --> 00:28:09,853
so look out world,
Chef Will is coming.
753
00:28:12,625 --> 00:28:14,024
Chef Rodrigo.
754
00:28:14,026 --> 00:28:15,359
In the first two rounds,
755
00:28:15,428 --> 00:28:18,228
you showed the judges
that you can take the heat,
756
00:28:18,230 --> 00:28:20,731
but now it's time
for the ultimate test.
757
00:28:20,733 --> 00:28:22,399
In this final round,
758
00:28:22,401 --> 00:28:23,600
you'll be going head-to-head
759
00:28:23,602 --> 00:28:25,636
against one of our
Fire Masters' judges.
760
00:28:27,540 --> 00:28:30,007
And the judge that
you'll be battling is...
761
00:28:34,113 --> 00:28:35,112
Chef Eddie Jackson.
762
00:28:35,114 --> 00:28:37,514
-Yeah, buddy! Let's go!
-Yeah!
763
00:28:37,516 --> 00:28:38,916
-[Dominique laughs]
-[Eddie] Let's go!
764
00:28:39,618 --> 00:28:40,317
Yeah!
765
00:28:40,319 --> 00:28:41,618
You know judging is great,
766
00:28:41,620 --> 00:28:44,154
but with competition,
now that's a whole
different story.
767
00:28:44,223 --> 00:28:46,657
I got the ultimate
smack talker now. Okay.
768
00:28:46,759 --> 00:28:49,059
Good job, brother.
Good job today, man.
769
00:28:49,161 --> 00:28:50,360
Chef Rodrigo,
770
00:28:50,429 --> 00:28:51,628
Chef Eddie,
771
00:28:51,630 --> 00:28:54,465
you're about to face off
in the Feast Of Fire.
772
00:28:58,304 --> 00:29:00,137
Chefs, in this final round,
773
00:29:00,239 --> 00:29:02,406
you must create
a family style feast
774
00:29:02,408 --> 00:29:03,941
inspired by the theme...
775
00:29:05,544 --> 00:29:06,610
Date Night.
776
00:29:06,612 --> 00:29:09,113
Whoo! Yeah!
777
00:29:09,115 --> 00:29:10,714
I've cooked for so many
of my dates
778
00:29:10,716 --> 00:29:12,616
that I can even have
a date night cookbook.
779
00:29:12,618 --> 00:29:14,818
[Dylan] Give us a feast
that pairs romantic dishes
780
00:29:14,820 --> 00:29:16,153
with a kiss of the grill.
781
00:29:17,623 --> 00:29:19,623
The stakes have
never been higher.
782
00:29:19,625 --> 00:29:21,024
So, you'll each
have a sous chef
783
00:29:21,026 --> 00:29:22,426
to help you create your feast.
784
00:29:23,763 --> 00:29:25,929
These feasts will be
tasted blind.
785
00:29:26,031 --> 00:29:28,832
Which means none of us will be
here to watch you cook.
786
00:29:28,934 --> 00:29:30,501
However, when we do get back,
787
00:29:30,503 --> 00:29:33,103
I'll be taking Chef Eddie's
seat at the judges' table.
788
00:29:33,105 --> 00:29:35,105
But chefs,
before you get started,
789
00:29:35,107 --> 00:29:37,341
I've got a hot twist for you.
790
00:29:37,376 --> 00:29:40,410
Next to the firepit,
you'll find two stands.
791
00:29:40,412 --> 00:29:43,213
Choose a stand and light it
to reveal an ingredient
792
00:29:43,215 --> 00:29:44,948
you must use in your feast.
793
00:29:46,018 --> 00:29:48,051
Chefs, are you ready?
794
00:29:48,153 --> 00:29:49,553
-Oh, yeah!
-Oh, yes!
795
00:29:49,655 --> 00:29:52,122
You've got 45 minutes
on the clock.
796
00:29:52,124 --> 00:29:54,124
And your time starts...
797
00:29:55,427 --> 00:29:56,260
Now!
798
00:29:57,062 --> 00:29:58,495
Date Night. What a theme.
799
00:29:58,497 --> 00:30:00,430
Yeah, and that's
a really great barrel.
800
00:30:00,432 --> 00:30:01,832
[Roger] They look
excited on this one.
801
00:30:03,135 --> 00:30:04,835
Oysters! Nice!
802
00:30:06,806 --> 00:30:09,106
-Porterhouse steak!
-Whoo!
803
00:30:09,108 --> 00:30:11,642
So, oysters are the best item
you can have for date night.
804
00:30:11,710 --> 00:30:14,878
-Oysters rockefeller, panko
and all that kinda stuff.
-Okay.
805
00:30:14,880 --> 00:30:18,115
For my main, I'm making maple
and miso-glazed salmon.
806
00:30:18,117 --> 00:30:19,349
For one of my sides,
807
00:30:19,351 --> 00:30:21,952
I have an Asian-inspired
oysters rockefeller.
808
00:30:22,054 --> 00:30:24,822
For my other side,
I have zucchini with togaras
809
00:30:24,824 --> 00:30:26,390
and ginger creme fraiche.
810
00:30:26,392 --> 00:30:27,624
For my dessert, I have
811
00:30:27,626 --> 00:30:30,327
singed champagne-glazed
strawberry pancakes.
812
00:30:30,329 --> 00:30:32,429
I got that batter going
right now.
813
00:30:32,431 --> 00:30:34,865
So, I'm gonna start working
on my pancake batter.
814
00:30:34,900 --> 00:30:37,401
Whisk it all together
and I set it aside.
815
00:30:37,403 --> 00:30:39,203
We're gonna add
a little olive oil.
816
00:30:39,205 --> 00:30:40,904
-[sous chef] Yeah.
-[Rodrigo] And we're gonna
go with the togarashi.
817
00:30:40,906 --> 00:30:42,806
I want all those flavors
of the togarashi
818
00:30:42,808 --> 00:30:44,541
to go into my zucchini.
819
00:30:44,643 --> 00:30:46,443
And as I place it
on to the pit,
820
00:30:46,512 --> 00:30:50,414
I want that smokiness to just
kinda infuse that zucchini
even more.
821
00:30:52,952 --> 00:30:54,451
[Eddie] So, I'm going
kinda classic,
822
00:30:54,453 --> 00:30:56,820
so I'm doing just salt,
pepper, little garlic
and onion powder.
823
00:30:56,822 --> 00:30:59,389
I'm gonna get a little bit
of heat with some chili,
some ancho pepper.
824
00:30:59,391 --> 00:31:00,424
Then I'm gonna
give it some citrus,
825
00:31:00,426 --> 00:31:02,326
you know,
with a little bit of sumac.
826
00:31:02,328 --> 00:31:04,428
I'm excited.
Porterhouse steak.
827
00:31:04,430 --> 00:31:05,929
I mean, like, you know,
date night.
828
00:31:05,931 --> 00:31:07,698
We're going to
the steakhouse, baby.
829
00:31:07,700 --> 00:31:08,865
All right, so, for my main,
830
00:31:08,867 --> 00:31:10,734
I'm making a spice-rubbed
grilled porterhouse.
831
00:31:10,803 --> 00:31:12,102
For my first side, I have
832
00:31:12,104 --> 00:31:14,137
seared scallops
with charred pepper butter.
833
00:31:14,239 --> 00:31:16,840
For my next side,
smoked macaroni and cheese.
834
00:31:16,942 --> 00:31:19,343
For my dessert,
watermelon rose pudding.
835
00:31:20,946 --> 00:31:22,045
So, the porterhouse steak
836
00:31:22,147 --> 00:31:24,014
is a striploin
and a tenderloin.
837
00:31:24,016 --> 00:31:25,916
So, you have one side that's
a little bit more tender
838
00:31:25,918 --> 00:31:27,050
and then you have
the other side
839
00:31:27,052 --> 00:31:28,619
that doesn't have as much fat.
840
00:31:28,621 --> 00:31:30,120
So, it runs a risk
of coming out
841
00:31:30,122 --> 00:31:32,356
a little bit drier
than its counterpart.
842
00:31:32,424 --> 00:31:36,360
I got a hot behind.
I got a hot behind. [laughs]
843
00:31:36,428 --> 00:31:37,928
I'm gonna cool
my charcoal grill down
844
00:31:37,930 --> 00:31:39,429
by taking out
the hot charcoals,
845
00:31:39,431 --> 00:31:40,764
add my maple chips.
846
00:31:40,832 --> 00:31:42,399
I want the porterhouse
to kinda pick up
847
00:31:42,401 --> 00:31:43,634
a little bit of the smoke.
848
00:31:45,704 --> 00:31:47,004
-[Rodrigo] How are you doing?
-[sous chef] Doing great.
849
00:31:47,006 --> 00:31:48,538
The oysters are cooperating.
850
00:31:48,607 --> 00:31:49,606
[Rodrigo] That's what
I like to hear.
851
00:31:49,608 --> 00:31:50,941
I could have gone
the simple route.
852
00:31:51,010 --> 00:31:52,376
Leaving them raw
and unshucked,
853
00:31:52,378 --> 00:31:53,844
but I'm like, "You know what,
854
00:31:53,846 --> 00:31:56,313
like always,
let's do jazz it up
Fire Masters' style.
855
00:31:56,315 --> 00:31:58,415
So, I'm chopping cilantro
and parsley.
856
00:31:58,417 --> 00:32:00,217
I'm adding that
straight into the bowl
857
00:32:00,219 --> 00:32:02,052
with my hand cooked parmesan
858
00:32:02,054 --> 00:32:03,253
my fresh ginger
859
00:32:03,355 --> 00:32:05,055
and the smoke of the firepit
860
00:32:05,057 --> 00:32:08,225
will add such a good
smokiness to these oysters.
861
00:32:09,828 --> 00:32:13,230
So, next, I'll be making
my maple and miso glaze
for my salmon.
862
00:32:13,232 --> 00:32:15,933
Two ingredients,
maple and miso.
863
00:32:15,935 --> 00:32:17,601
[chuckles]
864
00:32:17,603 --> 00:32:20,304
I just want to make
a really good dish standout
865
00:32:20,306 --> 00:32:22,806
when it comes to the freshness
of sockeye salmon.
866
00:32:22,808 --> 00:32:24,808
Honestly, I think Eddie's
gonna be having
867
00:32:24,810 --> 00:32:25,776
his run for his money.
868
00:32:25,778 --> 00:32:27,444
[chuckles]
869
00:32:27,546 --> 00:32:29,579
My friends,
it's the Feast Of Fire.
870
00:32:29,581 --> 00:32:31,648
And we are in
for a treat tonight.
871
00:32:31,717 --> 00:32:33,850
Date night is food
you don't have everyday.
872
00:32:33,952 --> 00:32:36,420
So, you kinda treat yourself
a little bit on date night.
873
00:32:36,422 --> 00:32:38,121
This feast is really
gonna show us
874
00:32:38,123 --> 00:32:40,023
what Chef Rodrigo is made of.
875
00:32:40,025 --> 00:32:42,259
And he's gonna have
a hard time going against
876
00:32:42,327 --> 00:32:43,527
Mister Jackson.
877
00:32:43,529 --> 00:32:46,863
Yeah, yo. And Eddie's like
a very competitive dude.
878
00:32:46,932 --> 00:32:49,199
One of the beautiful things
about this barrel
in particular
879
00:32:49,201 --> 00:32:51,501
is that the theme
is wide open.
880
00:32:51,503 --> 00:32:53,837
There is so much room
for creativity here
881
00:32:53,939 --> 00:32:56,106
and these chefs can really
get outside of their box
882
00:32:56,108 --> 00:32:57,908
and bring us something
that's unique.
883
00:32:57,910 --> 00:32:59,376
Yeah, I don't know
about all that.
884
00:32:59,378 --> 00:33:03,313
-I'm just excited for some
lobster, crab, caviar.
-[all chuckling]
885
00:33:03,315 --> 00:33:04,614
[Dylan] I can't wait to see
what they've made.
886
00:33:05,951 --> 00:33:07,050
[Eddie] Fancy seeing you here.
887
00:33:07,152 --> 00:33:08,318
[Rodrigo] Hey, you know,
that's how it is.
888
00:33:08,721 --> 00:33:09,619
How you doing?
889
00:33:09,621 --> 00:33:11,121
I'm waiting to take
that money.
890
00:33:11,123 --> 00:33:12,322
Taking the money?
891
00:33:12,324 --> 00:33:14,725
I love Rodrigo, but at the end
of the day,
892
00:33:14,727 --> 00:33:17,027
he's in my way of victory.
893
00:33:17,496 --> 00:33:19,195
[mixer whirring]
894
00:33:19,197 --> 00:33:20,664
[Eddie] The watermelon puddi
comes together
very, very quickly.
895
00:33:20,766 --> 00:33:23,600
All it is is just
pureed watermelon,
some vanilla paste,
896
00:33:23,602 --> 00:33:25,802
some sugar, some mint.
897
00:33:25,804 --> 00:33:27,504
And we just wanna
let this reduce down
898
00:33:27,506 --> 00:33:29,706
with a little bit
of corn starch
until it thickens.
899
00:33:29,708 --> 00:33:31,742
And that's gonna go
right into the freezer.
900
00:33:32,611 --> 00:33:34,511
-[pops cork]
-[sous chef] Ooh!
901
00:33:34,513 --> 00:33:37,214
I'm popping
a bottle of champagne
'cause it's date night.
902
00:33:37,216 --> 00:33:39,149
So, these
champagne-glazed strawberrie
903
00:33:39,217 --> 00:33:41,051
are gonna be so good
904
00:33:41,120 --> 00:33:44,054
when they're poured right
on the top of my pancakes.
905
00:33:44,056 --> 00:33:45,722
I'm gonna start grilling
the salmon.
906
00:33:45,724 --> 00:33:48,325
I'm gonna heavily
oil this grate over the pit
907
00:33:48,327 --> 00:33:50,227
'cause I do not want
that salmon to stick.
908
00:33:55,100 --> 00:33:57,300
15 minutes.
We got 15 minutes left!
909
00:33:57,302 --> 00:33:58,435
I'm from Texas.
910
00:33:58,537 --> 00:34:00,437
We got steakhouses
on every corner.
911
00:34:00,539 --> 00:34:02,939
When you go to the steakhouse,
it's all about meat
912
00:34:02,941 --> 00:34:05,308
and then rich side.
913
00:34:05,310 --> 00:34:07,644
That's why I'm getting
macaroni and cheese.
914
00:34:07,712 --> 00:34:09,813
So, we're gonna go down
with a few different types
of cheese
915
00:34:09,815 --> 00:34:11,648
and make, basically,
a bechamel.
916
00:34:11,716 --> 00:34:13,049
But cheese sauce.
917
00:34:13,051 --> 00:34:15,452
That's what we're gonna use
to coat our macaroni noodles.
918
00:34:15,521 --> 00:34:16,719
That sounds good, huh?
919
00:34:18,323 --> 00:34:20,257
[Rodrigo] How are those
pancakes coming? Beautiful.
920
00:34:20,325 --> 00:34:21,725
So, I go check on the salmon.
921
00:34:23,128 --> 00:34:24,327
Oh, no.
922
00:34:24,329 --> 00:34:27,230
And oh, my God!
923
00:34:27,232 --> 00:34:28,732
My skin is stuck.
924
00:34:36,408 --> 00:34:37,207
Okay.
925
00:34:37,943 --> 00:34:39,142
Let's think.
926
00:34:39,244 --> 00:34:40,811
I can't use the skin.
927
00:34:40,813 --> 00:34:43,046
I gotta salvage what I have
for my salmon
928
00:34:43,148 --> 00:34:45,248
and I just gotta think quick.
929
00:34:45,317 --> 00:34:48,251
I brushed it quickly
with a miso-maple glaze.
930
00:34:48,353 --> 00:34:50,353
I want that flavor to be
on the other side,
931
00:34:50,455 --> 00:34:51,855
now that I don't have skin.
932
00:34:51,957 --> 00:34:55,025
But I'm thinking, that salmon
cannot be like that.
933
00:34:55,027 --> 00:34:56,226
I need to fix this.
934
00:34:57,229 --> 00:34:58,328
Ah, I know!
935
00:34:59,431 --> 00:35:00,530
I'm gonna go on a limb
936
00:35:00,532 --> 00:35:03,300
and make this makeshift
salmon crust.
937
00:35:03,302 --> 00:35:05,402
I am throwing
into the food processor,
938
00:35:05,404 --> 00:35:06,837
bread and herbs.
939
00:35:06,905 --> 00:35:09,773
And then, boom,
we got instant crust
to cover my mistake.
940
00:35:09,775 --> 00:35:11,041
This should go on top.
941
00:35:11,043 --> 00:35:12,509
I use my parchment trick
942
00:35:12,511 --> 00:35:15,612
'cause I do not want
any fish to stick again.
943
00:35:15,614 --> 00:35:17,814
[Dylan] Five minutes!
Five minutes!
944
00:35:17,816 --> 00:35:21,218
Time for me to get this
porterhouse on to some
hot, hot heat.
945
00:35:21,220 --> 00:35:23,053
This is gonna help me
get a beautiful char
946
00:35:23,055 --> 00:35:24,321
on the outside of this steak
947
00:35:24,623 --> 00:35:25,689
Boom.
948
00:35:25,691 --> 00:35:27,624
Oh, this is almost done.
949
00:35:27,626 --> 00:35:31,428
So, these oysters should be
the star of the show
of everything.
950
00:35:32,030 --> 00:35:32,829
Oh, yes.
951
00:35:32,831 --> 00:35:34,698
These oysters
are so beautiful,
952
00:35:34,700 --> 00:35:35,932
I'd date them.
953
00:35:36,001 --> 00:35:38,201
So now, I'm plating my salmo
954
00:35:38,203 --> 00:35:39,703
And you know what,
the judges are never
955
00:35:39,705 --> 00:35:40,837
even gonna find out
what happened.
956
00:35:42,574 --> 00:35:43,840
It's time to plate
my zucchini.
957
00:35:43,909 --> 00:35:45,809
Then, I'm adding
my creme fraiche
958
00:35:45,811 --> 00:35:47,811
that has fresh pickled ginge
959
00:35:49,148 --> 00:35:51,047
[Eddie] All right, so,
macaroni is done,
960
00:35:51,116 --> 00:35:52,249
steak is done.
961
00:35:53,218 --> 00:35:54,417
Grab the desserts.
962
00:35:54,419 --> 00:35:55,385
Everything is done,
963
00:35:55,453 --> 00:35:57,154
now it's time for me
to cook my scallops.
964
00:35:57,222 --> 00:35:59,356
So, I really want a hard sea
on these scallops.
965
00:36:00,225 --> 00:36:01,458
Two minutes!
966
00:36:01,527 --> 00:36:04,761
They literally only take
about two minutes.
967
00:36:04,830 --> 00:36:06,897
I know, I have this deliciou
charred pepper butter
968
00:36:06,899 --> 00:36:08,498
that's gonna be
the finishing touch
969
00:36:08,500 --> 00:36:10,300
as soon as they
come off the grill.
970
00:36:10,302 --> 00:36:11,501
One minute! One minute!
971
00:36:17,509 --> 00:36:19,509
[all] Ten, nine,
972
00:36:19,511 --> 00:36:21,511
eight, seven,
973
00:36:21,513 --> 00:36:23,513
six, five,
974
00:36:23,515 --> 00:36:25,615
four, three,
975
00:36:25,617 --> 00:36:27,417
two, one.
976
00:36:29,321 --> 00:36:30,921
-We got this.
-Yeah.
977
00:36:30,923 --> 00:36:32,722
-Good job, Sue.
-[Sue] Thank you, Chef.
978
00:36:32,724 --> 00:36:33,689
[exclaims]
979
00:36:34,393 --> 00:36:35,925
[Rodrigo] Looking at
that food,
980
00:36:35,927 --> 00:36:38,828
just makes me feel like
I had accomplished
so much today.
981
00:36:38,830 --> 00:36:40,564
What I want these
judges to feel
982
00:36:40,632 --> 00:36:42,632
is, like, they're in love.
983
00:36:42,734 --> 00:36:43,833
[Eddie] Rodrigo wants
the money,
984
00:36:43,935 --> 00:36:45,001
but I'm telling you right no
985
00:36:45,003 --> 00:36:46,703
he's gonna have to do
a whole lot of romancing
986
00:36:46,705 --> 00:36:47,837
the judges to get it.
987
00:36:51,410 --> 00:36:52,709
My friends, it's Date Night.
988
00:36:52,711 --> 00:36:54,911
And tonight, it's all about
the love of food.
989
00:36:54,913 --> 00:36:56,046
I cannot wait to dig in.
990
00:36:56,114 --> 00:36:58,848
It smells and looks amazing.
991
00:36:58,917 --> 00:37:00,016
[Dylan] This chef
has made for us
992
00:37:00,018 --> 00:37:02,652
crusted maple
and miso-glaze salmon.
993
00:37:02,754 --> 00:37:05,222
Asian-inspired
oysters rockefeller.
994
00:37:05,224 --> 00:37:08,291
Grilled zucchini
with togarashi
and ginger creme fraiche.
995
00:37:08,293 --> 00:37:09,492
And we'll finish off with
996
00:37:09,494 --> 00:37:12,229
singed champagne-glazed
strawberry pancakes.
997
00:37:12,231 --> 00:37:14,431
This chef had to cook
with oysters.
998
00:37:14,433 --> 00:37:16,933
Ah, man,
the salmon looks great.
999
00:37:18,136 --> 00:37:19,936
[Dylan] I love
wild salmon like this,
1000
00:37:20,005 --> 00:37:22,405
with the maple
and miso-glaze on top.
1001
00:37:22,407 --> 00:37:24,307
It's a little bit sweet,
little bit salty.
1002
00:37:24,309 --> 00:37:26,142
The issue that I'm having
with this salmon, however,
1003
00:37:26,244 --> 00:37:27,577
is it's crusted.
1004
00:37:27,646 --> 00:37:30,113
But those bread crumbs on to
haven't been toasted at all
1005
00:37:30,115 --> 00:37:31,314
so there's no crust.
1006
00:37:31,316 --> 00:37:34,251
This chef is also overcooked
the salmon unfortunately.
1007
00:37:34,352 --> 00:37:36,319
[Roger] Yeah, in the wild
salmon like that is very lea
1008
00:37:36,321 --> 00:37:38,455
unforgiving
and really tenuous.
1009
00:37:38,523 --> 00:37:41,591
I really enjoyed
the miso-glaze on the salmon.
1010
00:37:41,593 --> 00:37:43,760
I wish there was more of it.
1011
00:37:43,862 --> 00:37:45,762
[Roger] But yeah, I really
enjoyed these oysters.
1012
00:37:45,830 --> 00:37:48,999
The oysters, you know,
the panko is nice
and crumbly, crusty,
1013
00:37:49,001 --> 00:37:50,600
buttery and rich
1014
00:37:50,602 --> 00:37:52,402
and fit with the rest
of the meal.
1015
00:37:52,404 --> 00:37:55,705
I agree, Roger.
The flavor in those
oysters is fantastic.
1016
00:37:55,707 --> 00:37:57,507
[Dominique] I felt
the zucchini,
1017
00:37:57,509 --> 00:38:00,410
the togarashi
and ginger creme fraiche
1018
00:38:00,412 --> 00:38:01,778
was really refreshing.
1019
00:38:01,780 --> 00:38:04,614
That char really brings
a great flavor profile.
1020
00:38:04,616 --> 00:38:07,217
[Roger] The doneness
of the zucchini
is really nice.
1021
00:38:07,219 --> 00:38:10,053
I feel like, the meal
overall is cohesive.
1022
00:38:10,155 --> 00:38:12,455
And I would definitely
be willing to try it
1023
00:38:12,524 --> 00:38:14,090
a second time
at a restaurant.
1024
00:38:14,092 --> 00:38:16,226
I'm ready to see what
this chef has prepared
for dessert. How about you?
1025
00:38:16,228 --> 00:38:19,062
-[Roger] Yeah, me too.
-Oh, yeah.
I'm ready for dessert.
1026
00:38:19,064 --> 00:38:20,530
[Dylan] This chef
has crafted us some
1027
00:38:20,532 --> 00:38:23,500
singed champagne-glazed
strawberry pancakes.
1028
00:38:24,903 --> 00:38:26,002
[Roger] Enjoy.
1029
00:38:26,838 --> 00:38:28,004
[Dylan] I'll tell you what.
1030
00:38:28,006 --> 00:38:29,506
It's a really
delicious pancake,
1031
00:38:29,508 --> 00:38:32,309
but I'm not really sure if it
fits the theme of Date Night.
1032
00:38:32,311 --> 00:38:35,612
I think the macerated
strawberries are the star
on this plate.
1033
00:38:35,614 --> 00:38:37,914
-[Roger chuckles]
-[Dominique] They are
really good.
1034
00:38:37,916 --> 00:38:40,917
Almost so good,
we didn't really
need the syrup.
1035
00:38:40,919 --> 00:38:43,620
This chef has created
a playful interpretation
of Date Night
1036
00:38:43,622 --> 00:38:44,554
and I'm looking forward
to seeing
1037
00:38:44,623 --> 00:38:46,256
what the second chef
has created.
1038
00:38:48,360 --> 00:38:51,161
-I've got the look of love
staring at this feast.
-[Roger chuckles softly]
1039
00:38:51,229 --> 00:38:52,329
[Dylan] The second chef
has prepared
1040
00:38:52,331 --> 00:38:54,831
spice-rubbed
grilled porterhouse.
1041
00:38:54,833 --> 00:38:57,033
Scallops with charred
pepper butter.
1042
00:38:57,135 --> 00:38:58,802
Smoked macaroni and cheese.
1043
00:38:58,804 --> 00:39:01,938
And we'll wrap it up
with watermelon rose pudding
1044
00:39:01,940 --> 00:39:04,240
This chef had to cook
with porterhouse steak.
1045
00:39:04,342 --> 00:39:05,408
[Dominique] Oh, yes.
1046
00:39:07,245 --> 00:39:09,346
This steak
is very well seasoned.
1047
00:39:09,414 --> 00:39:10,747
It tastes delicious.
1048
00:39:10,849 --> 00:39:12,749
However, the chef
managed to overcook it.
1049
00:39:12,851 --> 00:39:15,452
I found the same problem,
but the flavor is really good.
1050
00:39:15,553 --> 00:39:17,253
-Flavor's great.
-He's got some of that
ponzu in there.
1051
00:39:17,322 --> 00:39:19,055
It's really good,
really well seasoned.
1052
00:39:19,057 --> 00:39:20,423
The flavor is a bomb.
1053
00:39:20,425 --> 00:39:22,759
Pour it all over everything
It's money.
1054
00:39:22,861 --> 00:39:26,629
-[Roger chuckles]
-Despite it being slightly
overcooked, I'm enjoying it.
1055
00:39:26,631 --> 00:39:28,798
The mac and cheese
is also very good.
1056
00:39:28,800 --> 00:39:31,935
I can tell the chef took
their time on the bechamel.
1057
00:39:31,937 --> 00:39:32,836
It's really well done
1058
00:39:32,838 --> 00:39:34,504
and there's a nice amount
of smoke.
1059
00:39:34,506 --> 00:39:36,239
[Roger] Like, you look
at the scallops.
1060
00:39:36,341 --> 00:39:38,108
You know,
it didn't get much of a sear
1061
00:39:38,110 --> 00:39:41,044
The scallops that I got
were actually cooked
really well in the center.
1062
00:39:41,046 --> 00:39:43,613
I think the chef managed
to get a ton of flavor
into here
1063
00:39:43,615 --> 00:39:45,148
with the lemon and the chili
1064
00:39:45,217 --> 00:39:47,217
But without that
crust on the top,
1065
00:39:47,219 --> 00:39:48,551
it's not really
hitting the mark
1066
00:39:48,653 --> 00:39:50,253
of a perfectly cooked
scallop for me.
1067
00:39:50,355 --> 00:39:51,621
Flavor's quite nice.
1068
00:39:51,623 --> 00:39:53,423
Man, I want some
more of that sauce.
1069
00:39:53,425 --> 00:39:55,959
Really knocked
the flavor profile
out of the park.
1070
00:39:56,027 --> 00:39:57,327
Let's see what they made
for dessert.
1071
00:39:58,430 --> 00:39:59,929
Our final dessert is here.
1072
00:39:59,931 --> 00:40:02,632
And this chef has prepared
watermelon rose pudding.
1073
00:40:03,935 --> 00:40:05,402
[Dominique] It's sweet
like a dessert.
1074
00:40:05,404 --> 00:40:08,705
But I feel like there's some
savory trying to come through.
1075
00:40:08,707 --> 00:40:11,141
It almost reminds me
of a gazpacho.
1076
00:40:11,209 --> 00:40:12,609
-[Dylan] Yeah.
-[Roger] I wouldn't
call it pudding.
1077
00:40:12,611 --> 00:40:14,511
It's more like a iced...
1078
00:40:14,513 --> 00:40:16,479
like a granita almost.
1079
00:40:16,481 --> 00:40:18,214
Very refreshing.
1080
00:40:18,216 --> 00:40:21,050
But can't say that
I'd order it a second time.
1081
00:40:21,052 --> 00:40:22,752
We got two Date Night feasts
1082
00:40:22,821 --> 00:40:25,822
that brought two totally
different approaches
to the theme.
1083
00:40:25,824 --> 00:40:27,424
Let's break it down
dish-by-dish
1084
00:40:27,426 --> 00:40:29,058
-and see how these chefs did.
-Yeah.
1085
00:40:31,163 --> 00:40:34,731
The first chef prepared for us
that miso-maple glaze salmon.
1086
00:40:34,733 --> 00:40:36,733
And the second chef,
the grilled porterhouse.
1087
00:40:36,835 --> 00:40:38,935
We all know the porterhouse
was overcooked.
1088
00:40:39,004 --> 00:40:41,938
The flavor on that char,
1089
00:40:42,040 --> 00:40:45,108
the herbs was really
working for me.
1090
00:40:45,110 --> 00:40:47,410
There's a lot
of wiggle room for flavor.
1091
00:40:47,412 --> 00:40:49,245
But, like,
you gotta nail that,
1092
00:40:49,314 --> 00:40:51,047
the doneness is so critical.
1093
00:40:51,116 --> 00:40:53,016
The flavors on each of them
were fantastic.
1094
00:40:53,018 --> 00:40:54,851
They were both
a little bit overcooked.
1095
00:40:54,953 --> 00:40:56,820
Not unforgivably overcooked.
1096
00:40:56,822 --> 00:40:58,121
But just a little bit
more than I like,
1097
00:40:58,123 --> 00:41:00,123
so they're pretty
even up until then.
1098
00:41:00,125 --> 00:41:01,357
Let's move on to the sides.
1099
00:41:01,393 --> 00:41:02,391
The first chef prepared
1100
00:41:02,393 --> 00:41:04,761
Asian-inspired
oysters rockefeller.
1101
00:41:04,863 --> 00:41:06,830
And the second chef,
the scallops with the butter
1102
00:41:07,732 --> 00:41:09,399
I mean, for me
that's an easy one all day.
1103
00:41:09,401 --> 00:41:10,599
I'd go for the oysters.
1104
00:41:10,601 --> 00:41:12,836
It was done well.
It was executed flawlessly.
1105
00:41:12,904 --> 00:41:14,336
The flavors were on point.
1106
00:41:14,338 --> 00:41:16,606
But the scallops,
there's no sear
on the outside.
1107
00:41:16,608 --> 00:41:18,374
It was undercooked.
1108
00:41:18,376 --> 00:41:20,944
Next up on the sides,
we've got the grilled zucchini
1109
00:41:21,012 --> 00:41:23,847
with togarashi
and ginger creme fraiche
from the first chef.
1110
00:41:23,948 --> 00:41:25,915
The second chef with
the smoked mac and cheese.
1111
00:41:25,917 --> 00:41:28,718
[Dominique] The macaroni,
the texture was really nice
1112
00:41:28,720 --> 00:41:31,454
I can tell the chef knew
what he was doing
with the bechamel.
1113
00:41:31,556 --> 00:41:34,524
[Roger] First chef had
some of the togarashi
on the zucchini itself.
1114
00:41:34,526 --> 00:41:36,259
And I'll eat the zucchini
all day long.
1115
00:41:36,361 --> 00:41:37,960
Moving on to dessert.
1116
00:41:37,962 --> 00:41:40,630
Our first chef with
the champagne-glazed
strawberry pancakes.
1117
00:41:40,632 --> 00:41:43,533
And the second chef with tha
watermelon rose pudding.
1118
00:41:43,535 --> 00:41:45,101
You know,
the watermelon rose pudding
1119
00:41:45,103 --> 00:41:47,036
won on creativity, hands down.
1120
00:41:47,138 --> 00:41:48,438
The first chef's pancakes,
1121
00:41:48,507 --> 00:41:50,940
neither of us were
expecting that for dessert,
1122
00:41:51,042 --> 00:41:52,909
but they were really good.
1123
00:41:52,911 --> 00:41:54,410
They were so good.
1124
00:41:54,412 --> 00:41:57,647
Well, my friends,
these chefs took us on
two very different dates.
1125
00:41:57,716 --> 00:42:00,416
There can only be one winner
in the Fire Masters' arena.
1126
00:42:00,418 --> 00:42:01,951
I think we've made
our decision.
1127
00:42:02,020 --> 00:42:03,319
-I think so.
-I think we have.
1128
00:42:03,321 --> 00:42:04,654
Let's call the chefs back in.
1129
00:42:11,530 --> 00:42:13,429
[Rodrigo] The reason why
I'm taking home that $10,00
1130
00:42:13,431 --> 00:42:16,499
'cause this feast
beats Chef Eddie's feast
1131
00:42:16,501 --> 00:42:18,535
day in and day out.
1132
00:42:18,636 --> 00:42:20,503
[Eddie] I think Rodrigo
may have met his match.
1133
00:42:20,505 --> 00:42:22,405
You know, I may not be
the fanciest chef.
1134
00:42:22,407 --> 00:42:24,807
But when it comes to flavor,
I'm the man.
1135
00:42:26,411 --> 00:42:28,111
Chefs, we had chemistry
1136
00:42:28,113 --> 00:42:30,413
with both of your
Date Night feasts.
1137
00:42:30,415 --> 00:42:32,715
They were both
playful and delicious.
1138
00:42:32,817 --> 00:42:35,885
In the first feast,
we were smitten
with the oysters.
1139
00:42:35,887 --> 00:42:39,355
However, we felt the salmon
was slightly overcooked.
1140
00:42:39,357 --> 00:42:43,526
In the second feast,
we really fell for the flavor
of that porterhouse steak.
1141
00:42:43,528 --> 00:42:47,130
However, we were left wantin
some sear on the scallops.
1142
00:42:47,132 --> 00:42:49,165
And while both of your
Date Night feasts
1143
00:42:49,167 --> 00:42:50,800
were lovingly prepared,
1144
00:42:50,802 --> 00:42:53,536
there can only be one winner.
1145
00:42:53,638 --> 00:42:55,805
Tonight's winning feast is...
1146
00:43:00,211 --> 00:43:03,179
The first feast with
the glazed-salmon
and grilled zucchini.
1147
00:43:03,181 --> 00:43:04,914
[all applauding]
1148
00:43:04,916 --> 00:43:07,383
I'm a Fire Masters' champi!
1149
00:43:07,385 --> 00:43:09,319
[both chuckle]
1150
00:43:09,321 --> 00:43:11,020
[Eddie] I always have fun
when I compete.
1151
00:43:11,022 --> 00:43:12,989
I lost,
but at the end of the day,
1152
00:43:12,991 --> 00:43:14,724
I had fun and I had
a worthy opponent.
1153
00:43:14,826 --> 00:43:16,693
-You did it, brother.
-Oh! Whoo!
1154
00:43:17,095 --> 00:43:18,127
I love it!
1155
00:43:18,196 --> 00:43:19,395
I love it!
1156
00:43:19,397 --> 00:43:21,097
[Dylan] Congratulation,
Chef Rodrigo.
1157
00:43:21,099 --> 00:43:23,533
You've won $10,000
1158
00:43:23,635 --> 00:43:26,536
and the title of today's
Fire Masters' champion.
1159
00:43:26,605 --> 00:43:27,403
Well done.
1160
00:43:27,405 --> 00:43:29,906
I'm so proud of myself.
1161
00:43:29,908 --> 00:43:31,040
Congratulations, Chef.
1162
00:43:31,042 --> 00:43:32,207
Thank you.
1163
00:43:32,209 --> 00:43:34,777
Honestly, if you put
your mind to becoming
1164
00:43:34,779 --> 00:43:36,379
anything you want
in this world,
1165
00:43:36,381 --> 00:43:39,115
as long as you have
that determination
1166
00:43:39,117 --> 00:43:40,216
and that hard work,
1167
00:43:40,318 --> 00:43:41,951
you can overcome anything.
1168
00:43:41,953 --> 00:43:43,419
-Good job.
-Feel like
I'm dreaming right now.
1169
00:43:43,421 --> 00:43:45,221
Oh, you're awake. [chuckles]