1 00:00:01,502 --> 00:00:04,338 [Michael] Last time, the six remaining chefs took big risks... 2 00:00:04,463 --> 00:00:07,341 -It is getting very real now. -Might as well bet it all. 3 00:00:07,466 --> 00:00:09,009 -Oh! -Whoa! 4 00:00:09,134 --> 00:00:10,511 ...to win the Golden Knife. 5 00:00:10,594 --> 00:00:12,513 You have to win some of these Golden Knife challenges. 6 00:00:13,805 --> 00:00:16,433 Viet, you're still the Golden Knife holder. 7 00:00:16,517 --> 00:00:17,893 Yes. 8 00:00:18,018 --> 00:00:22,481 [Michael] Then, after 17 grueling hours, a mystery guest arrived 9 00:00:22,564 --> 00:00:24,483 to shake up the whole competition. 10 00:00:24,566 --> 00:00:27,611 The chef you will be cooking against is not currently 11 00:00:27,694 --> 00:00:29,613 in this kitchen. -What? 12 00:00:29,696 --> 00:00:32,031 The reigning champion of "24 in 24," 13 00:00:32,156 --> 00:00:34,076 Chef Jonathon Sawyer. 14 00:00:34,201 --> 00:00:36,245 -[chef] Whoo! -[chefs applaud] 15 00:00:36,370 --> 00:00:38,705 [Michael] With a spot in the finals at stake... 16 00:00:38,830 --> 00:00:40,040 Gosh, man. 17 00:00:40,165 --> 00:00:44,753 ...Viet had to choose one chef to put everything on the line. 18 00:00:44,878 --> 00:00:46,421 Alex... 19 00:00:46,547 --> 00:00:47,756 you're going against Sawyer. 20 00:00:47,881 --> 00:00:49,675 [music builds] 21 00:00:51,426 --> 00:00:54,721 [Michael] This is "24 in 24 -- Last Chef Standing." 22 00:01:00,644 --> 00:01:02,396 So, Alex versus Sawyer. 23 00:01:05,022 --> 00:01:07,234 -Strategy. -[Michael] I need to be clear. 24 00:01:07,359 --> 00:01:10,571 Alex, if you win, you go straight to the finale. 25 00:01:12,072 --> 00:01:14,283 If you don't win, you go home. 26 00:01:20,080 --> 00:01:22,916 This game has just been brought to a new level. 27 00:01:23,000 --> 00:01:25,085 You better pray he beats me. 28 00:01:25,210 --> 00:01:26,211 Ooh. 29 00:01:29,006 --> 00:01:30,465 Why did you pick Alex? 30 00:01:30,591 --> 00:01:34,595 He is a formidable chef, and he is my biggest threat. 31 00:01:38,390 --> 00:01:40,267 Alex is cold as ice. 32 00:01:40,350 --> 00:01:42,394 If he wins, he's coming after me. 33 00:01:42,477 --> 00:01:44,021 That scares me the most. 34 00:01:44,104 --> 00:01:46,732 That is the last time the Golden Knife is gonna play 35 00:01:46,815 --> 00:01:49,318 until we get to the finale. Viet, bring me the knife. 36 00:01:50,860 --> 00:01:52,279 [Avishar] Keeper of the knife. 37 00:01:52,362 --> 00:01:55,616 Choosing Alex was a big risk. 38 00:01:55,699 --> 00:01:59,369 But I'll throw whatever wrench I can to win this competition. 39 00:01:59,453 --> 00:02:01,121 [Michael] Thank you, Chef. 40 00:02:01,204 --> 00:02:03,332 Everybody but Alex and Jonathon 41 00:02:03,457 --> 00:02:04,625 back to the break room. 42 00:02:04,708 --> 00:02:06,126 [Christina] That was a good strategy. 43 00:02:06,251 --> 00:02:07,919 ♪♪ 44 00:02:10,922 --> 00:02:13,133 -I would love to watch that. -Jonathon's a really good cook. 45 00:02:13,258 --> 00:02:14,384 [Christina] Johnny's amazing. 46 00:02:14,468 --> 00:02:16,386 [Joe] If anyone's gonna give Alex a run for their money, 47 00:02:16,470 --> 00:02:18,013 that's gonna be the battle right there. 48 00:02:18,138 --> 00:02:19,306 Yeah, yeah. 49 00:02:23,268 --> 00:02:24,311 [Michael] All right, chefs. 50 00:02:24,436 --> 00:02:25,646 So in this challenge, you're gonna be cooking 51 00:02:25,771 --> 00:02:27,522 an upscale seafood dish. 52 00:02:32,194 --> 00:02:35,072 [Alex] Chef Sawyer has a lot more experience competing. 53 00:02:35,155 --> 00:02:36,490 This is not going to be easy. 54 00:02:36,573 --> 00:02:37,866 It's not about just getting through. 55 00:02:37,991 --> 00:02:39,910 I have to win. 56 00:02:39,993 --> 00:02:42,162 [Jonathon] Alex Stupak is a fantastic chef, 57 00:02:42,287 --> 00:02:44,831 but there's a reason why I'm the champion still. 58 00:02:47,793 --> 00:02:48,668 Chefs, are you ready? 59 00:02:48,793 --> 00:02:49,920 [daring, ominous chord plays] 60 00:02:50,003 --> 00:02:51,004 Yes, Chef. 61 00:02:52,089 --> 00:02:54,049 Alex, you ready? 62 00:02:54,174 --> 00:02:55,175 I'm ready. 63 00:02:55,258 --> 00:02:57,511 All right, this heavyweight 30-minute battle 64 00:02:57,636 --> 00:02:58,804 starts right now. 65 00:02:58,887 --> 00:03:00,681 ♪♪ 66 00:03:01,973 --> 00:03:04,226 [Jonathon] Is it natural for me to be the villain? 67 00:03:04,351 --> 00:03:05,519 Most certainly not. 68 00:03:05,602 --> 00:03:08,146 But in this arena, I'll embrace it. 69 00:03:08,230 --> 00:03:09,856 Alex, you're not gonna win. 70 00:03:09,940 --> 00:03:11,358 This is pretty epic. 71 00:03:11,441 --> 00:03:14,361 [Michael] I'm happy I'm gonna have a ringside seat for this one. 72 00:03:14,444 --> 00:03:17,781 This is gonna be interesting because Alex is exhausted. 73 00:03:19,324 --> 00:03:20,283 [Alex] So how's this gonna go? 74 00:03:20,367 --> 00:03:22,744 I've been cooking for hours. I'm fading. 75 00:03:22,869 --> 00:03:26,039 Here comes Chef Jon, strolling in, well-rested, 76 00:03:26,164 --> 00:03:29,000 hair perfectly coiffed just a beast ready to tear 77 00:03:29,084 --> 00:03:31,378 me apart. So I have to go bold. 78 00:03:31,503 --> 00:03:33,714 I'm making halibut seasoned with za'atar. 79 00:03:33,797 --> 00:03:36,133 The dish needs a vegetable. I pick cauliflower, 80 00:03:36,216 --> 00:03:38,135 and baste it in brown butter. 81 00:03:38,218 --> 00:03:40,721 I'm using a Mexican-style hot sauce as a base, 82 00:03:40,846 --> 00:03:42,930 and I'm enriching the flavor with cumin, 83 00:03:43,055 --> 00:03:44,558 caraway, and cardamom. 84 00:03:44,641 --> 00:03:47,352 Those flavor profiles are something I'm very comfortable with, 85 00:03:47,436 --> 00:03:49,103 and I know they're not ones that Chef Sawyer 86 00:03:49,228 --> 00:03:50,272 typically uses. 87 00:03:50,397 --> 00:03:51,732 Dude, if I'm going out, this is the one. 88 00:03:51,857 --> 00:03:53,150 Come on! 89 00:03:53,233 --> 00:03:56,361 [Jonathon] So I'm gonna make a spicy shellfish stew. 90 00:03:56,445 --> 00:03:58,238 I'm gonna build this broth first. 91 00:03:58,363 --> 00:04:01,199 Langoustines, clams, mussels. 92 00:04:01,283 --> 00:04:03,869 Go rich, umami, deep, deep flavor. 93 00:04:03,952 --> 00:04:05,996 Come on, you [bleep]. 94 00:04:06,079 --> 00:04:07,205 [groans] 95 00:04:07,289 --> 00:04:09,791 So now I'm gonna build the base for this dish -- 96 00:04:09,916 --> 00:04:12,502 calamari bodies, garlic, and onions. 97 00:04:12,586 --> 00:04:14,296 I'm gonna run 'em all through the meat grinder. 98 00:04:15,589 --> 00:04:18,216 Thirty minutes is not a lot of time. 99 00:04:18,300 --> 00:04:20,427 Tick, tick, tick, tick. 100 00:04:22,012 --> 00:04:23,513 You're very comfortable cooking seafood. 101 00:04:23,597 --> 00:04:24,514 Absolutely. 102 00:04:24,598 --> 00:04:25,766 So you still feel battle tested? 103 00:04:25,849 --> 00:04:26,933 -You're ready? -Yeah. 104 00:04:27,058 --> 00:04:28,185 I feel like this is a good arena. 105 00:04:28,268 --> 00:04:29,686 [Michael] All right. Good luck, Chef. 106 00:04:29,770 --> 00:04:31,605 Thank you, Chef. 107 00:04:31,730 --> 00:04:35,025 Viet picked me, and I actually took that as a compliment. 108 00:04:35,108 --> 00:04:36,610 Would you guys have done the same thing? 109 00:04:36,693 --> 00:04:39,279 -Yeah. -Hundred percent. 110 00:04:39,404 --> 00:04:41,406 I think Viet and all the other contestants 111 00:04:41,490 --> 00:04:42,491 think I'm gonna beat them. 112 00:04:44,451 --> 00:04:45,786 I mean, have you been watching me? 113 00:04:45,869 --> 00:04:47,412 [Michael] All right, Alex, how are you feeling? 114 00:04:47,496 --> 00:04:50,165 -This one's a doozy. -This one's a doozy. 115 00:04:50,290 --> 00:04:51,582 -It's a good one. -If I'm gonna go out. 116 00:04:51,666 --> 00:04:53,335 It's -- yeah, no, it's a good one. 117 00:04:53,460 --> 00:04:55,879 What's at stake is way more than the money. 118 00:04:55,962 --> 00:04:58,882 I wanna make my family proud. It's very important to me. 119 00:04:58,965 --> 00:05:01,301 All right, chefs, ten minutes left. 120 00:05:02,719 --> 00:05:05,263 That delicious broth is where it's supposed to be. 121 00:05:05,347 --> 00:05:06,640 There we go! 122 00:05:06,765 --> 00:05:09,309 But the most important thing for this langoustine stew is 123 00:05:09,434 --> 00:05:11,561 not to overcook those langoustines. 124 00:05:11,645 --> 00:05:14,022 I wanna just barely cook them through. 125 00:05:14,147 --> 00:05:15,899 Going against someone like Alex is no joke. 126 00:05:17,651 --> 00:05:20,362 Winning "24 in 24" was the greatest victory 127 00:05:20,487 --> 00:05:21,988 of my career. 128 00:05:22,072 --> 00:05:24,115 Jonathon Sawyer, you're our winner. 129 00:05:24,199 --> 00:05:25,992 [Michael] You are the last chef standing. 130 00:05:26,076 --> 00:05:27,994 -[chefs cheering] -Whoo! 131 00:05:28,995 --> 00:05:30,789 [Jonathon] With the winnings of last season, I started 132 00:05:30,872 --> 00:05:34,209 the Sawyer Foundation that helps people deal with addiction. 133 00:05:34,334 --> 00:05:36,753 And I'm 40 months into my sobriety, 134 00:05:36,837 --> 00:05:38,797 and I'm happier every day. 135 00:05:38,880 --> 00:05:40,340 [Michael] Seven minutes, chefs. 136 00:05:40,423 --> 00:05:41,508 [Michael & Jonathon] Seven minutes. 137 00:05:43,176 --> 00:05:46,054 Halibut is very easy to dry out, so I'm keeping a very 138 00:05:46,179 --> 00:05:47,347 close eye on this fish. 139 00:05:47,430 --> 00:05:49,516 I need to make sure it's really juicy in the middle. 140 00:05:49,641 --> 00:05:51,810 Anything higher than 140 degrees, 141 00:05:51,893 --> 00:05:53,353 and it's gonna be bone-dry. 142 00:05:53,478 --> 00:05:55,522 And that would mean I'm going home. 143 00:05:55,647 --> 00:05:57,190 Got two and a half minutes left, buddy. 144 00:05:57,315 --> 00:05:59,234 -Let's get to the plate. -I see the clock. 145 00:05:59,359 --> 00:06:02,028 [tense music playing] 146 00:06:02,112 --> 00:06:03,488 [Alex] Now it's time to plate my dish. 147 00:06:03,572 --> 00:06:05,156 The first thing that I'm putting down 148 00:06:05,240 --> 00:06:08,785 is a yogurt-based white sauce with a heavy dose of garlic. 149 00:06:08,869 --> 00:06:11,037 And I actually spread it with a paintbrush. 150 00:06:11,121 --> 00:06:14,207 Splashing that red sauce Jackson Pollock-style. 151 00:06:14,291 --> 00:06:16,084 Chefs, 30 seconds. 152 00:06:16,209 --> 00:06:19,212 [Alex] The cauliflower goes down, and then down goes the halibut. 153 00:06:20,505 --> 00:06:21,506 Ah! 154 00:06:22,883 --> 00:06:24,509 Mussels and clams go right in. 155 00:06:24,593 --> 00:06:27,137 Over top, I pour that shellfish broth 156 00:06:27,220 --> 00:06:31,057 and slices of fingerling potatoes that I fried crispy. 157 00:06:31,141 --> 00:06:33,518 -[Esther] Five... -[Michael and Esther] Four, 158 00:06:33,602 --> 00:06:38,106 three, two, one. -[Michael] Hands up, chefs! 159 00:06:39,608 --> 00:06:41,151 -[heavy exhale] -Nice job, chefs. 160 00:06:42,777 --> 00:06:44,696 [Michael] All right, chefs, before the judge comes out, 161 00:06:44,779 --> 00:06:46,406 please head back to the break room. 162 00:06:46,531 --> 00:06:48,491 [Jonathon] Thirty minutes is so fast! 163 00:06:49,743 --> 00:06:51,494 -Oh, hey. -[Lee Anne] Whoa! 164 00:06:51,578 --> 00:06:52,871 -Dude. -[Jonathon] How are you, man? 165 00:06:52,954 --> 00:06:54,164 -Good, man. -Great to see you. 166 00:06:54,247 --> 00:06:55,832 [Viet] So any tips you could give us? 167 00:06:55,916 --> 00:06:57,417 It's too late. You guys are here. 168 00:06:57,542 --> 00:06:59,377 You made it. Yeah, you made it. 169 00:06:59,461 --> 00:07:00,670 You're here. 170 00:07:00,754 --> 00:07:04,591 All right, chefs, let's bring back season one champ, Marcel. 171 00:07:04,716 --> 00:07:07,052 -Wow! -[Michael] Welcome back, Chef. 172 00:07:07,135 --> 00:07:08,178 Hello. 173 00:07:08,261 --> 00:07:12,557 How apropos that season one is judging season two, 174 00:07:12,641 --> 00:07:14,559 maybe against the champion of season three. 175 00:07:14,643 --> 00:07:15,810 Who knows? 176 00:07:15,936 --> 00:07:18,605 One of the chefs got to put one of the competing chefs 177 00:07:18,730 --> 00:07:20,774 in a one-on-one, head-to-head battle. 178 00:07:20,857 --> 00:07:23,777 If they win, they get to skip the seventh shift, 179 00:07:23,902 --> 00:07:26,863 go straight to the finale. If they lose, they go home. 180 00:07:26,947 --> 00:07:28,448 I love what you guys have done with the show. 181 00:07:28,531 --> 00:07:30,283 -I know. -[all laugh] 182 00:07:30,408 --> 00:07:33,036 So we have two beautiful dishes here. 183 00:07:33,119 --> 00:07:36,122 The challenge was upscale seafood. 184 00:07:36,206 --> 00:07:37,290 Should we dive in? 185 00:07:37,374 --> 00:07:40,293 [Michael] This is za'atar roasted halibut with 186 00:07:40,377 --> 00:07:43,838 white sauce, red sauce, herb salad, and cauliflower. 187 00:07:45,799 --> 00:07:46,800 [Alex] This is everything. 188 00:07:46,925 --> 00:07:48,718 If it's not moist, I think I lost. 189 00:07:51,262 --> 00:07:54,975 Oftentimes, halibut can dry out so easily. 190 00:07:55,100 --> 00:07:58,979 But you can see how moist and juicy and perfect it is. 191 00:07:59,104 --> 00:08:02,899 It takes a very skilled chef to nail halibut like that. 192 00:08:02,983 --> 00:08:06,194 The za'atar gives a nice herbaceous element 193 00:08:06,319 --> 00:08:07,445 and a lot of flavor. 194 00:08:07,529 --> 00:08:09,656 Then just, like, party with all the herbs. 195 00:08:09,781 --> 00:08:12,784 But, I mean, the cauliflower is like overcooked, right? 196 00:08:12,867 --> 00:08:14,202 A little bit of, like, baby food action. 197 00:08:16,079 --> 00:08:18,206 -All right, dish number two. -Great. 198 00:08:18,331 --> 00:08:22,252 [Esther] Shellfish stew with gochujang, sake, herb salad, 199 00:08:22,335 --> 00:08:24,004 and fingerling potato. 200 00:08:24,087 --> 00:08:26,673 Such a sucker for shellfish broth. 201 00:08:28,883 --> 00:08:30,802 -How much time do they have? -[both] Thirty minutes. 202 00:08:30,885 --> 00:08:33,013 Thirty minutes? Wow! 203 00:08:33,096 --> 00:08:34,222 A lot of flavor in there. 204 00:08:36,182 --> 00:08:37,183 Oh, man. 205 00:08:39,811 --> 00:08:42,230 I want that seafood stew right now. 206 00:08:42,355 --> 00:08:44,816 [Marcel] I love that spicy shellfish soup. 207 00:08:44,899 --> 00:08:46,568 But, you know, these langoustines can be, 208 00:08:46,693 --> 00:08:49,446 like, a little bit, like, [clicks mouth] a little mealy. -Mealy. 209 00:08:49,529 --> 00:08:51,531 [suspenseful music playing] 210 00:08:53,366 --> 00:08:55,368 All right, chefs, with that, we are gonna cut the feed. 211 00:08:57,078 --> 00:08:58,413 Hmm. 212 00:08:59,956 --> 00:09:01,249 It's tough 'cause like, this just has 213 00:09:01,374 --> 00:09:02,959 so much more flavor. 214 00:09:03,043 --> 00:09:08,256 But this one is just so clean and well-balanced. 215 00:09:08,381 --> 00:09:09,549 Ugh, they make it so hard. 216 00:09:11,384 --> 00:09:12,886 -Chef, we need an answer. -Yeah. 217 00:09:16,473 --> 00:09:17,682 You ready to see who cooked the dishes? 218 00:09:17,766 --> 00:09:18,850 -Yeah. -[Michael] All right. 219 00:09:24,397 --> 00:09:25,774 Oh, he's back. 220 00:09:25,899 --> 00:09:28,068 [Michael] I don't think these two need an introduction, but we have 221 00:09:28,193 --> 00:09:30,862 Alex and Jonathon Sawyer. -You won season two. 222 00:09:30,945 --> 00:09:32,405 -Chef. -Oh, that's cool. 223 00:09:32,489 --> 00:09:34,491 -What a twist! -[Michael] Yeah. 224 00:09:34,574 --> 00:09:36,910 Alex, you have more on the line. 225 00:09:36,993 --> 00:09:39,079 Win, go straight to the finale. 226 00:09:39,162 --> 00:09:42,123 If you don't win, you go home. 227 00:09:42,248 --> 00:09:46,169 That being said, the chef that cooked the winning dish is... 228 00:09:46,252 --> 00:09:48,254 [tense music playing] 229 00:09:51,549 --> 00:09:53,051 Congratulations, chef... 230 00:09:58,473 --> 00:10:00,475 -[clock ticking] -[heart thumping] 231 00:10:03,978 --> 00:10:05,021 Congratulations, chef... 232 00:10:08,274 --> 00:10:09,275 Alex. 233 00:10:09,359 --> 00:10:10,652 -[chef] Whoo. -[chef #2] Whoo. 234 00:10:10,735 --> 00:10:13,988 [Marcel] The halibut was moist and juicy and perfectly cooked. 235 00:10:14,072 --> 00:10:15,907 [Alex] It would have been an honor to lose to you. 236 00:10:15,990 --> 00:10:16,991 [Michael] [indistinct] 237 00:10:17,117 --> 00:10:18,868 Crap, I am screwed. 238 00:10:18,993 --> 00:10:20,995 This is the absolute worst. 239 00:10:22,122 --> 00:10:25,875 The fact that Alex Stupak is still here is disappointing. 240 00:10:26,000 --> 00:10:28,378 He's in the finale. Thanks, Viet. 241 00:10:28,503 --> 00:10:30,672 -Congratulations, Alex, yeah. -Thank you. 242 00:10:30,797 --> 00:10:33,091 Winning this challenge against Chef Sawyer, 243 00:10:33,174 --> 00:10:35,051 I'm feeling really proud of myself. 244 00:10:35,176 --> 00:10:38,346 You are the first chef that has made it to the finale. 245 00:10:38,429 --> 00:10:39,472 Mm. 246 00:10:39,556 --> 00:10:41,516 So go chill out in the break room. 247 00:10:41,641 --> 00:10:42,517 [Alex] Thanks. 248 00:10:42,642 --> 00:10:44,811 And I get to take a much-needed break. 249 00:10:44,894 --> 00:10:45,812 I love you both. 250 00:10:45,895 --> 00:10:47,730 Couldn't be more proud of both of you. 251 00:10:47,856 --> 00:10:49,023 But your shift is done. 252 00:10:49,107 --> 00:10:50,817 [all laugh] 253 00:10:50,900 --> 00:10:52,110 Bye, guys. 254 00:10:53,194 --> 00:10:54,154 Good luck, Chefs. 255 00:10:54,237 --> 00:10:55,196 Good luck, good luck, good luck. 256 00:10:55,280 --> 00:10:56,281 [sighs] 257 00:10:57,532 --> 00:10:59,492 [phone line ringing] 258 00:10:59,576 --> 00:11:01,578 -Hi. -Hello. 259 00:11:01,703 --> 00:11:03,538 Oh my God, I miss you guys so much. 260 00:11:03,663 --> 00:11:06,499 How are you doing? You're -- we're over here dying. 261 00:11:06,583 --> 00:11:10,336 [Alex] Um, I'm still in it. That's all I can say. 262 00:11:10,420 --> 00:11:11,713 [Lauren] We are so proud of you. 263 00:11:11,796 --> 00:11:13,715 I'm very tired, but I'm gonna make it to the end. 264 00:11:15,383 --> 00:11:17,218 It was so great to see them. 265 00:11:17,343 --> 00:11:20,847 And again, it's only been a day and a half, 266 00:11:20,930 --> 00:11:24,559 but this competition is so intense that it feels like 267 00:11:24,642 --> 00:11:26,436 I haven't seen them for a month. 268 00:11:26,561 --> 00:11:29,606 And, you know, they all told me how proud they were of me. 269 00:11:31,065 --> 00:11:31,941 -Love you. -Love you. 270 00:11:32,066 --> 00:11:33,693 -I'll call you soon. -Love you. 271 00:11:45,830 --> 00:11:48,333 [Esther] Chefs, I know you're beyond exhausted. 272 00:11:48,415 --> 00:11:50,585 I know your eyes are a little blurry. 273 00:11:50,668 --> 00:11:52,045 Hands may be a touch shaky. 274 00:11:53,880 --> 00:11:55,423 Lee Anne, pay attention to me. 275 00:11:57,926 --> 00:11:59,761 Thank you. 276 00:11:59,844 --> 00:12:03,264 You have been at it for over 18 hours. 277 00:12:03,348 --> 00:12:04,349 [exhales] Yep. 278 00:12:05,558 --> 00:12:07,101 [groans softly] 279 00:12:07,227 --> 00:12:09,437 [Viet] I'm feeling physically, emotionally, 280 00:12:09,562 --> 00:12:12,023 and mentally spent. What's keeping me going? 281 00:12:12,106 --> 00:12:13,775 I -- I don't know. 282 00:12:13,858 --> 00:12:17,612 There are six of you left, but five of you in this arena. 283 00:12:17,737 --> 00:12:20,949 Of course, Alex is not participating in this shift, 284 00:12:21,074 --> 00:12:23,952 and you have two shifts left. 285 00:12:24,035 --> 00:12:27,997 And then one of you will walk away with $100,000. 286 00:12:28,122 --> 00:12:30,124 -[whistles] -[chefs applaud] 287 00:12:33,920 --> 00:12:37,465 It is time for shift seven, which is all about precision. 288 00:12:42,136 --> 00:12:45,640 I am exhausted. I am on fumes at this point. 289 00:12:45,765 --> 00:12:49,310 And we're doing precision. What, are you kidding me? 290 00:12:49,394 --> 00:12:51,562 [Esther] In this shift, you'll demonstrate your ability 291 00:12:51,646 --> 00:12:54,649 to execute with perfect accuracy. 292 00:12:54,732 --> 00:12:57,443 -Holy cow. -[exhales] 293 00:12:57,527 --> 00:13:00,071 So your next challenge is all about making dishes 294 00:13:00,154 --> 00:13:02,198 that require precision. 295 00:13:02,323 --> 00:13:04,158 Or should I say, "Your next challenges," 296 00:13:04,284 --> 00:13:06,619 'cause these are two challenges in one. 297 00:13:06,703 --> 00:13:08,496 [ominous chord plays] 298 00:13:10,248 --> 00:13:13,960 So challenge 18 is gonna be to make your best risotto. 299 00:13:18,423 --> 00:13:19,549 [Christina] This is sickening. 300 00:13:19,674 --> 00:13:24,429 Risotto is known for sending people home in competitions. 301 00:13:24,512 --> 00:13:27,557 And challenge 19 is to make your best crème brûlée. 302 00:13:31,602 --> 00:13:33,479 Crème brûlée? Oh, God. 303 00:13:33,563 --> 00:13:35,189 Risotto, I got. I'm Italian. 304 00:13:35,273 --> 00:13:36,190 I know how to make risotto, 305 00:13:36,274 --> 00:13:38,401 but crème brûlée? Come on. 306 00:13:39,902 --> 00:13:41,070 [Lee Anne] I'll be honest, 307 00:13:41,195 --> 00:13:43,364 I haven't made a crème brûlée in over ten years. 308 00:13:43,448 --> 00:13:46,284 Chefs, you're gonna have 50 minutes to pull off 309 00:13:46,367 --> 00:13:47,660 both of these dishes. 310 00:13:49,037 --> 00:13:52,040 The top three chefs will earn a spot in the finale. 311 00:13:53,374 --> 00:13:54,876 [Viet exhales] 312 00:13:54,959 --> 00:13:57,337 This is not an elimination challenge, 313 00:13:57,420 --> 00:13:58,713 but the next one will be. 314 00:14:02,842 --> 00:14:03,843 Time starts now. 315 00:14:06,220 --> 00:14:10,391 This is chefs cooking classic dishes that need to be perfect 316 00:14:10,516 --> 00:14:12,310 to seal a victory. -[Avishar] Shallot, shallot, shallot. 317 00:14:12,393 --> 00:14:14,103 Brain, work. 318 00:14:14,228 --> 00:14:16,522 Eighteen hours into the competition, 319 00:14:16,606 --> 00:14:18,524 so we're gonna have to dig deep. 320 00:14:19,567 --> 00:14:21,819 -[cans clank] -[Christina] Aye-yi-yi. 321 00:14:23,571 --> 00:14:25,031 [Lee Anne] This is a joke. 322 00:14:25,114 --> 00:14:29,535 A perfect risotto and crème brûlée in 50 minutes. 323 00:14:29,619 --> 00:14:31,079 I am tired. 324 00:14:31,162 --> 00:14:32,955 [Lee Anne groans] 325 00:14:33,081 --> 00:14:36,918 My body is telling me that I should not be continuing on. 326 00:14:37,043 --> 00:14:40,213 So, I'm gonna keep the dishes really simple. 327 00:14:40,296 --> 00:14:43,007 Asparagus and Parmesan cheese risotto 328 00:14:43,091 --> 00:14:44,592 with a honey crème brûlée. 329 00:14:44,717 --> 00:14:48,429 But, I think my mental health is falling apart. 330 00:14:48,554 --> 00:14:50,556 [pans clank] 331 00:14:53,643 --> 00:14:55,645 [pans continue clanking] 332 00:14:56,854 --> 00:14:58,022 [exhales softly] 333 00:14:58,106 --> 00:15:00,775 I think Lee Anne is starting to get a little tired. 334 00:15:00,858 --> 00:15:03,152 [pans clank] 335 00:15:03,277 --> 00:15:04,278 She's a bit rattled. 336 00:15:06,072 --> 00:15:08,783 I'm a little bit on edge and delirious. 337 00:15:08,908 --> 00:15:10,243 Is there aluminum foil anywhere? 338 00:15:12,245 --> 00:15:13,621 Do we have aluminum foil? 339 00:15:15,873 --> 00:15:16,874 Hotel pan lids? 340 00:15:18,126 --> 00:15:19,961 Do we have a chinois? 341 00:15:20,044 --> 00:15:21,796 I feel like Lee Anne's starting, 342 00:15:21,921 --> 00:15:23,673 like, almost, like, hallucinate. 343 00:15:23,798 --> 00:15:24,799 [Lee Anne] Crème brûlée dishes? 344 00:15:26,008 --> 00:15:27,552 Can I have a candy thermometer, please? 345 00:15:28,886 --> 00:15:32,181 There's a part of me telling me to give up, 346 00:15:32,306 --> 00:15:33,808 and I'm thinking about it. 347 00:15:35,893 --> 00:15:39,021 [Joe] We don't have a lot of time to make risotto and crème brûlée, 348 00:15:39,147 --> 00:15:41,816 so I can't get fussy with it. No left- or right-hand turns. 349 00:15:41,899 --> 00:15:45,069 So I'm gonna make a sausage risotto with Parmigiano Reggiano, 350 00:15:45,153 --> 00:15:48,906 and I'm gonna make a almond hazelnut crème brûlée. 351 00:15:48,990 --> 00:15:52,326 Crème brûlée is a ratio dish that has to be cooked 352 00:15:52,410 --> 00:15:56,456 to precision in a water bath for a specific set of time. 353 00:15:56,539 --> 00:15:59,333 You go over, under, too many eggs, not enough eggs, 354 00:15:59,417 --> 00:16:00,460 dish is ruined. 355 00:16:02,170 --> 00:16:04,005 [Joe] Been a long time since I've made a crème brûlée. 356 00:16:04,088 --> 00:16:05,381 It's harder when you're this tired. 357 00:16:05,506 --> 00:16:07,091 Absolutely. 358 00:16:07,175 --> 00:16:10,803 I spike it with almond extract and a shot of hazelnut liqueur. 359 00:16:10,887 --> 00:16:12,847 Whisk, whisk, whisk, and kind of bring the eggs 360 00:16:12,972 --> 00:16:14,015 and the cream together. 361 00:16:14,098 --> 00:16:15,475 Whoo! 362 00:16:15,558 --> 00:16:17,310 I get the crème brûlée in the oven. 363 00:16:17,393 --> 00:16:20,938 I believe the oven was at, like, 320 degrees or so, 364 00:16:21,022 --> 00:16:22,356 but I don't know what it's supposed to be. 365 00:16:22,482 --> 00:16:23,691 I don't think I've made a crème brûlée 366 00:16:23,816 --> 00:16:25,902 since culinary school. 367 00:16:26,027 --> 00:16:27,403 [softly] OK. 368 00:16:27,528 --> 00:16:28,738 [normally] Thank God I'm on my risotto. 369 00:16:29,989 --> 00:16:32,408 My risotto's gonna have lots of sausage to give it 370 00:16:32,533 --> 00:16:33,534 lots of flavor. 371 00:16:33,618 --> 00:16:34,785 You can't have too much sausage. 372 00:16:34,869 --> 00:16:37,038 It's something a little bit more punchier, 373 00:16:37,163 --> 00:16:38,247 a little bit more saltier. 374 00:16:38,372 --> 00:16:41,125 It's gonna be absolutely delicious. 375 00:16:41,209 --> 00:16:44,128 I grew up with my grandmother making risotto all the time. 376 00:16:44,212 --> 00:16:46,297 I used to love when she used to make it for me as a kid. 377 00:16:46,380 --> 00:16:48,799 A great comfort food. 378 00:16:48,883 --> 00:16:50,218 -How you feeling, Joe? -Good. 379 00:16:50,301 --> 00:16:52,178 Uh, I'm feeling good about one dish. 380 00:16:52,261 --> 00:16:54,096 -Feeling good about risotto. -Yeah. 381 00:16:54,222 --> 00:16:56,015 I know I'm gonna put up one good dish. 382 00:16:56,098 --> 00:16:57,266 -Good luck, Chef. -[Joe] Thanks, Chef. 383 00:16:59,310 --> 00:17:01,812 [Viet] Honestly, I have not made risotto in a long time, 384 00:17:01,896 --> 00:17:03,147 almost two decades. 385 00:17:03,231 --> 00:17:05,983 I've made a lot of rice porridge, which is, I guess, 386 00:17:07,108 --> 00:17:09,153 nah, it's not similar to risotto. 387 00:17:09,237 --> 00:17:12,740 My God, this could be, like, really, really bad. 388 00:17:12,865 --> 00:17:14,742 But I wanna do something a little bit different 389 00:17:14,867 --> 00:17:16,786 from, you know, everybody else. 390 00:17:16,911 --> 00:17:21,582 So my plan is to make a seafood risotto by using cockles 391 00:17:21,665 --> 00:17:23,917 and a Vietnamese crème brûlée. 392 00:17:24,919 --> 00:17:26,087 I started my risotto. 393 00:17:26,170 --> 00:17:28,631 I add some shallots and some truffle peelings. 394 00:17:28,756 --> 00:17:31,175 Some lemon zest, uh, some garlic. 395 00:17:31,259 --> 00:17:35,263 And then I'm gonna slowly add in some shellfish stock. 396 00:17:35,346 --> 00:17:37,807 This is a move that I'm hoping is going to pay off, 397 00:17:37,932 --> 00:17:41,269 but yet I'm literally in uncharted territory. 398 00:17:41,352 --> 00:17:44,939 I need to get as much help as I can. 399 00:17:45,064 --> 00:17:46,232 Hey, Chef Joe. What's up? 400 00:17:46,315 --> 00:17:48,192 You wanna give me any tips on making a good risotto? 401 00:17:49,610 --> 00:17:50,611 Stir, stir, stir. 402 00:17:53,698 --> 00:17:56,993 [Viet] Every time that I stir that pot is more and more energy 403 00:17:57,118 --> 00:18:00,037 that I've saved up that is going down the drain. 404 00:18:00,121 --> 00:18:01,122 [Viet exhales] 405 00:18:02,873 --> 00:18:04,792 [coughs] Ooh, that's acid reflux. 406 00:18:04,875 --> 00:18:06,961 [continues coughing] Excuse me. 407 00:18:07,086 --> 00:18:08,629 I have less than 15 percent of the energy 408 00:18:08,754 --> 00:18:09,922 that I had initially. 409 00:18:10,006 --> 00:18:11,424 So I'm gonna try to keep it simple and safe 410 00:18:11,507 --> 00:18:13,718 with a bacon risotto and a chai crème brûlée. 411 00:18:13,801 --> 00:18:16,012 I'm not sure I can get both done to the best ability, 412 00:18:16,137 --> 00:18:18,931 so I'm gonna try to focus on one and then focus on the other. 413 00:18:19,015 --> 00:18:21,058 For the first time in all these hours, 414 00:18:21,142 --> 00:18:24,312 I think my body is giving me signals. 415 00:18:24,437 --> 00:18:27,023 My stomach doesn't feel great. My brain is acting weird. 416 00:18:29,525 --> 00:18:30,901 [softly] Bowls, where are my bowls? 417 00:18:30,985 --> 00:18:33,571 [normally] But I'm gonna dig deep and try to keep it together. 418 00:18:33,654 --> 00:18:35,489 I hope the audience realizes 419 00:18:35,573 --> 00:18:39,118 how insanely hard this is on these chefs. 420 00:18:39,201 --> 00:18:40,870 It's about stretching your limits. 421 00:18:40,995 --> 00:18:42,413 You think of a show like "Top Chef." 422 00:18:42,496 --> 00:18:44,957 They might do this many competitions, but they're doing 423 00:18:45,041 --> 00:18:46,917 it over five or six weeks of shooting. 424 00:18:47,001 --> 00:18:49,503 This is happening in a 24-hour period. 425 00:18:49,587 --> 00:18:51,839 So your creativity, your precision, 426 00:18:51,964 --> 00:18:55,885 your -- all those things are compressed into 24 hours -Mm-hmm. 427 00:18:56,010 --> 00:18:57,345 and 24 competitions. 428 00:18:57,428 --> 00:19:00,348 [Avishar softly] Make the crème brûlée first. 429 00:19:00,473 --> 00:19:01,724 [normally] Gotta get it going right away. 430 00:19:01,849 --> 00:19:03,017 Chai is an excellent flavor. 431 00:19:03,100 --> 00:19:05,853 That goes very, very well, with a generally rich dessert. 432 00:19:05,978 --> 00:19:08,439 So I'm going to try to use my Bengali inspirations. 433 00:19:08,522 --> 00:19:12,151 Cinnamon, bay leaf, clove, green cardamom. 434 00:19:12,234 --> 00:19:14,570 [Avishar coughs] 435 00:19:14,695 --> 00:19:16,906 [Avishar] I'm having a hard time with dexterity. 436 00:19:17,031 --> 00:19:18,949 Why is my heart beating through my head? 437 00:19:19,033 --> 00:19:20,368 That's weird. 438 00:19:20,451 --> 00:19:22,745 I am holding it together, but it's taking me twice 439 00:19:22,870 --> 00:19:24,038 as long as normal. 440 00:19:25,206 --> 00:19:26,207 Why are my muscles not working? 441 00:19:27,208 --> 00:19:29,877 I feel like I've actually left my body and I'm observing 442 00:19:29,960 --> 00:19:30,920 myself from the outside. 443 00:19:31,045 --> 00:19:33,172 You're not only battling against the other chefs, 444 00:19:33,255 --> 00:19:34,799 you're battling against yourself. 445 00:19:34,882 --> 00:19:37,051 -A hundred percent. -[Avishar groans] 446 00:19:38,594 --> 00:19:40,054 [Avishar] I feel like I'm gonna throw up. 447 00:19:40,179 --> 00:19:42,181 -[clock ticking] -[heart thumping] 448 00:19:48,938 --> 00:19:50,272 [Avishar] Things are vibrating inside of me and my head 449 00:19:50,398 --> 00:19:51,565 is also vibrating. 450 00:19:52,733 --> 00:19:53,984 It's a new sensation. 451 00:19:54,985 --> 00:19:58,322 I have to muster every last bit of energy that I have. 452 00:19:58,447 --> 00:19:59,699 Giving up is never an option for me. 453 00:20:01,117 --> 00:20:03,369 I get my crème brûlée to the combi oven. 454 00:20:04,453 --> 00:20:07,581 I feel cautiously optimistic. 455 00:20:07,665 --> 00:20:10,126 -[Avishar exhales] -[Michael] 37 minutes, chefs. 456 00:20:10,209 --> 00:20:13,713 Two classics and traditional dishes, but they're exhausted. 457 00:20:15,631 --> 00:20:16,632 [Christina] I'm so tired. 458 00:20:17,800 --> 00:20:21,679 My mind is moving much slower. 459 00:20:21,804 --> 00:20:23,389 All right. 460 00:20:23,472 --> 00:20:26,475 Where is the rice? The rice. 461 00:20:26,600 --> 00:20:28,310 Where are you? 462 00:20:28,394 --> 00:20:32,398 Like, it's a slow motion scene in a movie. 463 00:20:32,481 --> 00:20:34,567 Where did I put that? 464 00:20:34,650 --> 00:20:37,445 I want this beautiful, bright spring theme, 465 00:20:37,528 --> 00:20:40,489 so I'm going to be making a spring pea risotto 466 00:20:40,573 --> 00:20:42,450 and a blood orange crème brûlée. 467 00:20:42,533 --> 00:20:44,410 Start that first. 468 00:20:44,493 --> 00:20:48,330 Luckily for me, crème brûlée is actually one of the recipes 469 00:20:48,456 --> 00:20:50,207 that I hold in my back pocket. 470 00:20:50,332 --> 00:20:53,085 Christina was a cooking instructor. 471 00:20:53,169 --> 00:20:54,503 Oh, right. 472 00:20:54,587 --> 00:20:57,214 So these kind of dishes she probably taught a lot. 473 00:20:57,339 --> 00:20:59,508 [Christina] In my recipe, I have cardamom pods, 474 00:20:59,592 --> 00:21:03,554 star anise, blood orange, and the... 475 00:21:03,679 --> 00:21:04,764 what is it? What was it? 476 00:21:06,307 --> 00:21:08,559 Do you know where vanilla beans are? 477 00:21:08,684 --> 00:21:10,227 Oh, yeah. Vanilla beans. 478 00:21:12,605 --> 00:21:13,731 [sighs] 479 00:21:13,856 --> 00:21:15,858 [whisking] 480 00:21:19,653 --> 00:21:21,947 [Christina] I pour my custard into my ramekins. 481 00:21:22,031 --> 00:21:25,993 I put my ramekins in the fridge so that they can cool down, 482 00:21:26,076 --> 00:21:28,746 and I can work on my risotto now for the rest of the time. 483 00:21:30,039 --> 00:21:32,541 I feel really good about my crème brûlée, 484 00:21:32,625 --> 00:21:36,212 but unfortunately, it could be too eggy, it can be runny. 485 00:21:36,337 --> 00:21:39,256 The littlest mistake can send you home at this point. 486 00:21:39,381 --> 00:21:41,717 I'm feeling it. I'm feeling it. 487 00:21:41,842 --> 00:21:44,220 I'm tired. 488 00:21:44,345 --> 00:21:47,014 [Lee Anne] The first thing I need to start on is crème brûlée, 489 00:21:47,097 --> 00:21:48,891 and I'm trying to remember the recipe, 490 00:21:49,892 --> 00:21:50,893 but I can't. 491 00:21:54,355 --> 00:21:56,148 Wait, how much milk? How much cream? 492 00:21:56,232 --> 00:21:57,441 How much sugar? 493 00:21:57,566 --> 00:22:00,402 I'm struggling with the most basic of tasks, 494 00:22:00,528 --> 00:22:02,863 so I decide on going a half cup of sugar. 495 00:22:04,031 --> 00:22:06,033 Oh, it wasn't a half cup of sugar. 496 00:22:06,116 --> 00:22:07,284 It was a quarter cup of sug -- 497 00:22:07,409 --> 00:22:09,411 well, it was maybe, like, a third cup of sugar. 498 00:22:11,747 --> 00:22:14,542 After that, there is... 499 00:22:15,751 --> 00:22:16,752 stuff. 500 00:22:19,755 --> 00:22:23,926 Blend it on low, low speed, and I wanna fall asleep. 501 00:22:27,930 --> 00:22:29,431 I get the mixture into ramekins. 502 00:22:29,557 --> 00:22:30,683 I put them in the oven. 503 00:22:30,766 --> 00:22:33,519 Hopefully, they get done in the next 40 minutes. 504 00:22:36,939 --> 00:22:38,566 [Viet] I realize I'm behind now. 505 00:22:38,649 --> 00:22:41,318 I need to start on my Vietnamese crème brûlée. 506 00:22:41,443 --> 00:22:44,071 ♪♪ 507 00:22:44,154 --> 00:22:45,698 [sighs softly] Man. 508 00:22:45,781 --> 00:22:49,118 [normally] I add some cardamom, cinnamon, and some ginger, 509 00:22:49,201 --> 00:22:51,912 things that really kind of, like, scream who I am 510 00:22:51,996 --> 00:22:52,997 and where I'm from. 511 00:22:53,122 --> 00:22:55,082 Normally, the way that you would do this is that 512 00:22:55,165 --> 00:22:57,293 you would heat up the cream, and then you would add it 513 00:22:57,376 --> 00:22:59,628 slowly into the egg yolks, and then you would stir it. 514 00:22:59,753 --> 00:23:03,507 But in this case, I don't have a lot of time, so I figured 515 00:23:03,632 --> 00:23:06,468 I'm just gonna blend this all together as fast as I can 516 00:23:06,552 --> 00:23:08,929 and hope and pray that it works. 517 00:23:09,013 --> 00:23:10,639 Ah! 518 00:23:12,641 --> 00:23:14,393 [Lee Anne] I used to make risotto as a special 519 00:23:14,476 --> 00:23:17,980 in my restaurant in Maui. It was asparagus risotto. 520 00:23:18,063 --> 00:23:19,940 I'm doing classic. I can't -- 521 00:23:20,024 --> 00:23:21,317 I can't be -- 522 00:23:21,442 --> 00:23:23,319 I -- I need to get it right versus trying to be super 523 00:23:23,402 --> 00:23:24,403 creative at this point. 524 00:23:24,486 --> 00:23:26,655 But it's a lot of work. 525 00:23:26,739 --> 00:23:29,909 I am juicing my asparagus stems. 526 00:23:29,992 --> 00:23:34,163 I am cutting and sautéing my asparagus tops and tips. 527 00:23:34,246 --> 00:23:38,500 And then I am mincing my herbs, grating my cheese. 528 00:23:38,626 --> 00:23:40,085 And all the while I'm doing this, 529 00:23:40,169 --> 00:23:42,546 I am whipping cream for the crème brûlée. 530 00:23:42,671 --> 00:23:45,007 This whole circus is going on at once. 531 00:23:45,132 --> 00:23:46,175 In the meantime, 532 00:23:47,843 --> 00:23:50,846 I have a problem. The crème brûlée has to bake. 533 00:23:50,971 --> 00:23:52,973 The crème brûlée cannot be liquid. 534 00:23:53,057 --> 00:23:55,935 -How are you? -Extremely worried. 535 00:23:56,018 --> 00:23:57,895 Extremely worried? What are you worried about? 536 00:23:58,020 --> 00:23:59,939 -My crème brûlée. -What's going on with it? 537 00:24:00,022 --> 00:24:02,358 Not setting up. I think my oven was too low. 538 00:24:02,483 --> 00:24:04,902 If I don't have a dish, I don't have a crème brûlée, I lose. 539 00:24:07,821 --> 00:24:08,864 Ow! 540 00:24:08,948 --> 00:24:11,825 I am so close to the finale. 541 00:24:11,909 --> 00:24:14,578 Winning this could help me buy a home for my -- my son 542 00:24:14,703 --> 00:24:17,581 and my husband. The crème brûlée has to set. 543 00:24:17,706 --> 00:24:19,500 [whispering] Come on. 544 00:24:19,583 --> 00:24:21,502 Chefs, you have about 19 minutes left. 545 00:24:22,711 --> 00:24:23,879 [Avishar] I think bacon is an excellent flavor that 546 00:24:24,004 --> 00:24:25,422 represents the Midwest, so we're gonna try to make 547 00:24:25,547 --> 00:24:26,548 a bacon risotto. 548 00:24:29,635 --> 00:24:31,553 But I don't have a lot of experience. 549 00:24:31,679 --> 00:24:32,763 Do you wash rice for risotto? 550 00:24:34,098 --> 00:24:35,849 -No, I toast it. -[Avishar] OK, excellent, excellent. 551 00:24:35,933 --> 00:24:37,059 I'm gonna get the rice toasted. 552 00:24:37,184 --> 00:24:39,395 I wanna make sure the technique is there. 553 00:24:39,520 --> 00:24:41,480 I'm a little nervous because this is gonna take 554 00:24:41,563 --> 00:24:43,857 some time, and risotto waits for no one. 555 00:24:48,070 --> 00:24:49,196 -How's it going? -Good. 556 00:24:49,279 --> 00:24:50,364 Yeah? 557 00:24:50,447 --> 00:24:52,491 I'm -- I'm optimistic about this crème brûlée. 558 00:24:52,574 --> 00:24:54,702 -You're optimistic about the crème brûlée, -Optimistic. 559 00:24:54,785 --> 00:24:56,120 and then your risotto? 560 00:24:56,245 --> 00:24:57,705 My risotto will get done, but it looks like 561 00:24:57,788 --> 00:24:59,748 it's getting close. -Well, best of luck, Chef. 562 00:24:59,873 --> 00:25:01,417 There's, like, dizzy things -- yeah, thank you, Chef. 563 00:25:03,961 --> 00:25:05,087 All right. 564 00:25:05,212 --> 00:25:06,922 You're going to continue to cook. 565 00:25:07,006 --> 00:25:08,882 [Michael] You worried about anybody? 566 00:25:08,966 --> 00:25:10,259 -A lot of them. -A lot of them. 567 00:25:10,384 --> 00:25:11,719 Yeah. 568 00:25:11,802 --> 00:25:14,471 But I'm -- what I'm really worried about is Avishar. 569 00:25:14,596 --> 00:25:15,931 I mean, the risotto, I feel like, 570 00:25:16,056 --> 00:25:17,766 is definitely undercooked. 571 00:25:17,891 --> 00:25:19,893 The texture should be al dente. 572 00:25:19,977 --> 00:25:21,729 You just have to nail it in every way. 573 00:25:21,812 --> 00:25:22,813 Right. A hundred percent. 574 00:25:25,607 --> 00:25:27,067 [Joe] That crème brûlée ain't gonna set. 575 00:25:32,281 --> 00:25:34,575 It's not setting. And the clock is ticking. 576 00:25:34,658 --> 00:25:37,453 Chefs, just under 14 minutes to go. 577 00:25:37,578 --> 00:25:38,871 14 minutes. 578 00:25:40,748 --> 00:25:43,876 [Joe] And even more so, I'm looking at the risotto, and I'm like, 579 00:25:43,959 --> 00:25:46,086 "I still got a long ways to go on the risotto." 580 00:25:46,170 --> 00:25:47,921 I'm saying to myself, I'm counting. 581 00:25:48,005 --> 00:25:50,215 I'm like, "There's not enough time." 582 00:25:50,299 --> 00:25:52,301 We'll see. We'll see. 583 00:25:52,384 --> 00:25:54,553 And the only thing I'm thinking is keep it moving as long 584 00:25:54,636 --> 00:25:56,847 as I can. But everything's hurting. 585 00:25:58,390 --> 00:26:00,809 The desire to push forward is starting to go. 586 00:26:00,934 --> 00:26:02,686 So I gotta stay motivated. 587 00:26:02,811 --> 00:26:03,896 You know who keeps me going? 588 00:26:03,979 --> 00:26:05,272 My wife. My wife. 589 00:26:05,355 --> 00:26:07,941 'Cause I gotta tell you, if I go home and I don't do well, 590 00:26:08,025 --> 00:26:09,610 I gotta win. She's gonna kick my butt. 591 00:26:09,693 --> 00:26:11,904 And my kid, he's right next to her. 592 00:26:11,987 --> 00:26:14,073 My wife and my kid are everything. 593 00:26:14,156 --> 00:26:15,157 So. 594 00:26:16,492 --> 00:26:18,202 It's gonna be a tight one. 595 00:26:22,956 --> 00:26:25,667 [Christina] I feel pretty awful right now, I'm not gonna lie. 596 00:26:25,793 --> 00:26:28,045 I'm definitely slow physically and mentally. 597 00:26:29,671 --> 00:26:31,381 Just gotta push through. 598 00:26:31,507 --> 00:26:33,217 Chefs, seven minutes. 599 00:26:33,342 --> 00:26:34,843 [Christina] I take my crème brûlée out of the fridge. 600 00:26:34,968 --> 00:26:36,804 I need to add the sugar on top. 601 00:26:36,887 --> 00:26:38,263 I'm gonna put this in the sugar. 602 00:26:38,347 --> 00:26:40,099 Where are you? I just put it away. 603 00:26:40,182 --> 00:26:41,183 Why did I do that? 604 00:26:42,351 --> 00:26:44,603 Now we're talking to ourselves, you know? 605 00:26:44,686 --> 00:26:47,898 I decide to zest some blood orange into my sugar. 606 00:26:50,943 --> 00:26:52,736 That's when I really messed up. 607 00:26:54,404 --> 00:26:56,949 As I'm torching it, the zest is starting to burn. 608 00:26:58,117 --> 00:27:00,369 I realize it will give it a bitter flavor. 609 00:27:00,494 --> 00:27:03,205 I just wanna make sure this doesn't taste bad after. 610 00:27:03,330 --> 00:27:05,916 So I decide to add more sugar on top. 611 00:27:07,292 --> 00:27:08,877 I have no idea if it'll work. 612 00:27:09,002 --> 00:27:11,088 Sometimes you just make decisions that 613 00:27:11,213 --> 00:27:12,381 don't make any sense. 614 00:27:12,506 --> 00:27:14,383 Aye-yi-yi, these take forever. 615 00:27:19,263 --> 00:27:23,392 A really good crème brûlée just jiggles ever so gently 616 00:27:23,517 --> 00:27:24,476 right in the center. 617 00:27:24,560 --> 00:27:25,894 Come on, custard. 618 00:27:26,019 --> 00:27:28,856 My custard is not jiggling. It's forming waves. 619 00:27:30,566 --> 00:27:31,733 With the crème brûlée, I'm thinking, like, 620 00:27:31,859 --> 00:27:35,571 maybe, all it needs is some time in the freezer to set. 621 00:27:37,990 --> 00:27:39,199 But, you know [stammering] 622 00:27:40,826 --> 00:27:41,994 I don't know, man. 623 00:27:42,077 --> 00:27:45,205 Chefs, three minutes to go, and three of you are about 624 00:27:45,289 --> 00:27:46,456 to make it to the finale. 625 00:27:46,582 --> 00:27:48,584 [tense music playing] 626 00:27:52,171 --> 00:27:53,797 So much stirring. 627 00:27:53,922 --> 00:27:56,466 My crème brûlée has to have a perfect sugar top, 628 00:27:56,592 --> 00:27:59,052 and I'm still nervous it's going to have a bitter flavor, 629 00:27:59,136 --> 00:28:01,930 so I felt the need to make a whipped cream. 630 00:28:02,055 --> 00:28:03,974 All right, come here, you little cutie. 631 00:28:04,975 --> 00:28:07,394 [Lee Anne] My crème brûlée comes out of the blast chiller. 632 00:28:07,477 --> 00:28:08,937 I only hope it's set. 633 00:28:11,440 --> 00:28:13,066 Chefs, 90 seconds. 634 00:28:13,150 --> 00:28:14,610 Is it good enough? 635 00:28:14,735 --> 00:28:17,779 I have no idea. No idea. 636 00:28:17,863 --> 00:28:20,699 Chefs, if you do not have a torch out, I would highly 637 00:28:20,782 --> 00:28:22,951 recommend that you should be starting that right now. 638 00:28:23,076 --> 00:28:26,163 [Viet] I can't tell whether or not the crème brûlée is nicely 639 00:28:26,288 --> 00:28:29,291 jiggling or if it's loose, but, you know, at this moment 640 00:28:29,416 --> 00:28:31,960 in time, there's no way of making another crème brûlée. 641 00:28:32,085 --> 00:28:33,212 It's now or never. 642 00:28:34,880 --> 00:28:36,882 ♪♪ 643 00:28:38,300 --> 00:28:41,511 I got a crème brûlée up, but I'm worried it's not set 644 00:28:41,637 --> 00:28:44,932 in the middle. So risotto has gotta be great. 645 00:28:45,015 --> 00:28:47,601 Joe, you have 30 seconds. Let's get to the plate. 646 00:28:47,684 --> 00:28:49,686 ♪♪ 647 00:28:58,654 --> 00:28:59,780 [Avishar] I can't figure it out. 648 00:28:59,863 --> 00:29:01,156 The crème brûlée is not properly chilled. 649 00:29:03,367 --> 00:29:04,368 But I'm out of time. 650 00:29:05,744 --> 00:29:10,082 [hosts] Nine, eight, seven, six, 651 00:29:10,165 --> 00:29:15,504 five, four, three, two, one. 652 00:29:15,629 --> 00:29:17,172 -[Esther] Hands up. -[Michael] Hands up, chefs. 653 00:29:17,256 --> 00:29:18,924 Hands up. 654 00:29:19,007 --> 00:29:20,050 [exhales] 655 00:29:21,343 --> 00:29:23,345 ♪♪ 656 00:29:27,683 --> 00:29:29,768 [Joe] I took it all the way down to the wire. 657 00:29:29,851 --> 00:29:32,521 I used every possible bit of energy. 658 00:29:32,604 --> 00:29:33,730 This is tough. 659 00:29:33,855 --> 00:29:34,856 This is gonna be real tough. 660 00:29:34,982 --> 00:29:36,692 [music builds] 661 00:29:37,859 --> 00:29:39,611 Salty. 662 00:29:39,695 --> 00:29:41,697 -[clock ticking] -[heart thumping] 663 00:29:46,243 --> 00:29:48,245 -OK, what am I doing? -[Christina] Can I get a pen? 664 00:29:48,370 --> 00:29:51,081 [Michael] All right, chefs, obviously bring your plates up, 665 00:29:51,206 --> 00:29:52,916 drop 'em, head to the break room. 666 00:29:55,752 --> 00:29:58,130 [Viet] This is crazy. I don't even know. 667 00:29:59,464 --> 00:30:00,924 [Lee Anne] I made it. [chuckles] 668 00:30:01,049 --> 00:30:03,760 -[Christina groans] -Oh, my God. 669 00:30:05,304 --> 00:30:06,763 How's it going? 670 00:30:06,888 --> 00:30:07,806 [Christina] Yeah, man, I'm dragging. 671 00:30:07,931 --> 00:30:08,807 [Joe] I'm delirious. 672 00:30:08,932 --> 00:30:10,726 Like, mentally and physically, so... 673 00:30:10,809 --> 00:30:12,269 I'm done. I'm, like, so tired. 674 00:30:12,394 --> 00:30:13,937 [Christina] I had to, like, really push myself. 675 00:30:14,062 --> 00:30:15,939 OK, chefs, I know you're excited to see 676 00:30:16,023 --> 00:30:18,608 who your judge is for this shift. 677 00:30:18,734 --> 00:30:21,903 This is a judge who has a reputation for being 678 00:30:21,987 --> 00:30:24,323 incredibly meticulous. 679 00:30:24,448 --> 00:30:26,074 [heavy exhale] 680 00:30:26,158 --> 00:30:28,452 Please welcome Andrew Zimmern. 681 00:30:30,329 --> 00:30:32,205 -[Andrew] Wow. -[Esther] Hi, Chef. 682 00:30:33,623 --> 00:30:35,292 -AZ. -Wow. 683 00:30:35,375 --> 00:30:37,461 -Wow. -Good morning. 684 00:30:37,544 --> 00:30:38,503 [Michael] Good morning, I don't -- 685 00:30:38,628 --> 00:30:39,796 we don't even know what time -- -Good morning. 686 00:30:39,880 --> 00:30:41,214 [Lee Anne] Celebrated chef, 687 00:30:41,298 --> 00:30:43,508 author, TV show host, 688 00:30:43,633 --> 00:30:47,095 Emmy Award winner. He has impeccable taste. 689 00:30:47,179 --> 00:30:48,388 Ah. 690 00:30:48,472 --> 00:30:50,182 -What? -[Esther] Where is everyone? 691 00:30:50,307 --> 00:30:51,475 [Andrew] There's -- 692 00:30:51,558 --> 00:30:54,019 There seems to be one big thing missing. 693 00:30:54,144 --> 00:30:58,690 Oh, so they are in the back. They can see and hear you. 694 00:30:58,815 --> 00:31:00,692 -[Andrew] Sure, -But obviously you can't see them, 695 00:31:00,817 --> 00:31:02,486 'cause then you would know who you're judging. 696 00:31:02,611 --> 00:31:03,737 [Andrew] Right. What are we eating? 697 00:31:03,820 --> 00:31:06,573 [Esther] So, Andrew, the chefs had 50 minutes... 698 00:31:06,656 --> 00:31:08,950 -We did have 50 minutes? -Five, zero. 699 00:31:09,034 --> 00:31:12,162 ...to create a perfect risotto and crème brûlée. 700 00:31:12,287 --> 00:31:13,830 -This round is about precision. -Mm-hmm. 701 00:31:13,914 --> 00:31:17,042 So, we're looking for you to judge precision, but also, 702 00:31:17,167 --> 00:31:18,335 of course, taste. -[Andrew] Mm-hmm. 703 00:31:20,295 --> 00:31:23,590 Also, there are five chefs here. 704 00:31:23,673 --> 00:31:25,634 You're looking for the top three chefs. 705 00:31:25,717 --> 00:31:28,720 OK, first dish, we have cockle risotto, 706 00:31:30,639 --> 00:31:33,433 a lemon truffle and Parm Reggiano, 707 00:31:33,517 --> 00:31:37,479 and a Vietnamese cardamom ginger cinnamon crème brûlée. 708 00:31:37,562 --> 00:31:39,189 Ooh. 709 00:31:39,314 --> 00:31:40,232 Risotto? 710 00:31:40,357 --> 00:31:42,359 ♪♪ 711 00:31:45,862 --> 00:31:49,616 [Viet] So, he picks up the plate, looks at it, he tilts it. 712 00:31:49,699 --> 00:31:50,784 He doesn't see anything running. 713 00:31:50,867 --> 00:31:52,327 I'm thinking, like, maybe that's a good thing. 714 00:31:54,913 --> 00:31:56,289 There should be some running. 715 00:31:58,708 --> 00:32:02,379 But phenomenal flavor. The flavor here is delicious. 716 00:32:02,504 --> 00:32:05,215 Uh, the lemon and the cockles balance perfectly. 717 00:32:05,340 --> 00:32:06,758 There's not too much cheese. 718 00:32:12,222 --> 00:32:13,849 Really nice crust. 719 00:32:19,438 --> 00:32:20,647 [Viet] Oh, man. 720 00:32:23,400 --> 00:32:26,194 Sadly for this chef, their custard didn't set. 721 00:32:27,404 --> 00:32:29,406 Oh, my God. 722 00:32:29,489 --> 00:32:32,576 But flavor is delicious, and that cardamom is -- 723 00:32:32,659 --> 00:32:34,494 is absolutely fantastic. 724 00:32:34,578 --> 00:32:36,955 I just wish that this had set up a little better. 725 00:32:38,123 --> 00:32:39,166 [sighs heavily] 726 00:32:40,125 --> 00:32:43,545 -Next, we have a bacon risotto. -[Andrew] Mm-hmm. 727 00:32:43,628 --> 00:32:45,547 ♪♪ 728 00:32:47,674 --> 00:32:50,135 [Michael] And a chai crème brûlée. 729 00:32:50,260 --> 00:32:51,928 [Andrew] OK, risotto. 730 00:32:59,936 --> 00:33:02,606 The flavor is really, really good. 731 00:33:02,731 --> 00:33:08,069 The -- the cheese and bacon balance, but wholly unimpressed 732 00:33:08,153 --> 00:33:09,196 with the texture. 733 00:33:11,781 --> 00:33:14,659 You can almost see with the rice itself 734 00:33:14,784 --> 00:33:15,994 and the amount of 735 00:33:16,995 --> 00:33:20,207 hard texture that's still here, it would have benefited 736 00:33:20,290 --> 00:33:22,292 from a little more liquid of some kind. 737 00:33:23,793 --> 00:33:24,836 Crème brûlée. 738 00:33:27,672 --> 00:33:31,009 Good crust here. And this custard set. 739 00:33:37,474 --> 00:33:40,185 Has a really lovely mouthfeel. 740 00:33:40,310 --> 00:33:41,645 A really nice job with that. 741 00:33:41,770 --> 00:33:43,480 The chai flavor comes shining through. 742 00:33:46,107 --> 00:33:47,025 Ooh! 743 00:33:47,150 --> 00:33:50,779 Our third dish, asparagus Parmesan risotto. 744 00:33:50,862 --> 00:33:51,863 Whose is this? 745 00:33:55,617 --> 00:33:57,619 [Esther] Honey crème brûlée with mango. 746 00:34:01,540 --> 00:34:02,541 Risotto. 747 00:34:08,630 --> 00:34:10,005 Wow! 748 00:34:10,130 --> 00:34:14,094 Asparagus flavor shining through, really great texture 749 00:34:14,177 --> 00:34:16,137 on the rice, perfectly seasoned. 750 00:34:17,222 --> 00:34:18,306 Crème brûlée. 751 00:34:18,389 --> 00:34:20,141 ♪♪ 752 00:34:25,480 --> 00:34:26,481 Oh. 753 00:34:28,900 --> 00:34:31,069 The texture here is absolutely delightful. 754 00:34:32,320 --> 00:34:35,031 The custard itself is extremely elegant. 755 00:34:36,699 --> 00:34:37,993 It's perfect. 756 00:34:38,076 --> 00:34:39,369 [laughs] 757 00:34:39,494 --> 00:34:41,996 [Lee Anne] Incredible. He loved both dishes. 758 00:34:42,080 --> 00:34:44,833 I'm so tired, but I did not give up. 759 00:34:44,916 --> 00:34:47,210 And so I'm really, really proud of myself. 760 00:34:47,293 --> 00:34:50,170 Up next, Chef, we have a spring pea risotto. 761 00:34:50,255 --> 00:34:51,214 Mm-hmm. 762 00:34:51,297 --> 00:34:53,341 ♪♪ 763 00:34:55,385 --> 00:34:56,886 [Michael] And we have a blood orange crème brûlée. 764 00:34:57,012 --> 00:34:58,054 [cutlery clanks] 765 00:35:05,228 --> 00:35:06,229 I don't know. Let's see. 766 00:35:07,772 --> 00:35:09,941 This one has very good flavor. 767 00:35:10,066 --> 00:35:11,776 It reminds me of my grandmother's pea soup, 768 00:35:11,901 --> 00:35:14,070 which I absolutely love. It's really comforting. 769 00:35:14,154 --> 00:35:15,739 It's like -- it's like a hug. 770 00:35:16,781 --> 00:35:17,782 I adore it. 771 00:35:19,409 --> 00:35:20,910 -Blood orange crème brûlée. -Crème brûlée. 772 00:35:27,334 --> 00:35:28,335 A little too much sugar. 773 00:35:30,879 --> 00:35:31,755 Custard's good. 774 00:35:31,880 --> 00:35:33,965 Could have set a little bit more. 775 00:35:34,090 --> 00:35:36,676 You have a little bit of that bitterness, and I will say, 776 00:35:36,760 --> 00:35:38,053 too much whipped cream. 777 00:35:40,263 --> 00:35:41,306 Last but not least, 778 00:35:42,766 --> 00:35:44,976 you have Italian sausage risotto. 779 00:35:45,101 --> 00:35:46,686 Oh, boy. Jesus. 780 00:35:50,065 --> 00:35:51,941 [Esther] And almond hazelnut crème brûlée. 781 00:35:54,277 --> 00:35:55,654 [Andrew] Sausage risotto. 782 00:36:02,494 --> 00:36:04,829 Rice is cooked really, really well. 783 00:36:04,954 --> 00:36:07,499 This one is fairly saucy as well. 784 00:36:07,624 --> 00:36:10,168 There's a nice creaminess in there. 785 00:36:10,293 --> 00:36:13,296 But I gotta say, this is sausage dominant, 786 00:36:13,380 --> 00:36:15,632 and you really wanna taste the rice. 787 00:36:15,715 --> 00:36:18,468 -And this one is a little salty. -Yeah. 788 00:36:19,803 --> 00:36:22,055 [Andrew] Almond hazelnut crème brûlée. 789 00:36:22,138 --> 00:36:23,139 Come on. 790 00:36:27,310 --> 00:36:28,311 [Andrew] No cracking. 791 00:36:30,980 --> 00:36:34,859 And sadly, as you can see, an unset custard. 792 00:36:39,489 --> 00:36:40,490 Mm. 793 00:36:41,658 --> 00:36:42,784 The best flavor 794 00:36:44,160 --> 00:36:45,286 of any of the custards. -Oh, interesting. 795 00:36:45,370 --> 00:36:46,371 Wow. 796 00:36:49,082 --> 00:36:50,417 Man, you guys really put 797 00:36:50,500 --> 00:36:51,960 the screws to these guys -Yeah, yeah, it's the -- 798 00:36:52,043 --> 00:36:54,045 at the -- at the 19-hour mark. -This is -- I know. 799 00:36:54,170 --> 00:36:55,547 -It's almost 24 hours. -[Andrew] Yeah. 800 00:36:55,672 --> 00:36:57,048 Uh, we're gonna cut the feed. 801 00:36:58,341 --> 00:36:59,843 [Viet] Watery crème brûlée. 802 00:36:59,926 --> 00:37:03,930 We were the two, I think, with no custard setting. 803 00:37:04,013 --> 00:37:05,557 You guys don't know what's gonna happen. 804 00:37:05,682 --> 00:37:07,058 It's not over till it's over. 805 00:37:07,183 --> 00:37:09,728 We're all so delirious right now, too, like. 806 00:37:09,853 --> 00:37:14,107 -Delirious is right. -So, Chef, now the hard part. 807 00:37:14,190 --> 00:37:16,359 So, you have tasted all the dishes. 808 00:37:16,443 --> 00:37:17,444 Yeah. 809 00:37:17,527 --> 00:37:20,739 [Michael] You need to choose your favorite three. 810 00:37:20,864 --> 00:37:21,740 -God. -And you're judging 811 00:37:21,865 --> 00:37:23,533 both dishes as one. -[Esther] Yeah. 812 00:37:23,616 --> 00:37:24,659 [Andrew] I have to say... 813 00:37:24,743 --> 00:37:26,745 [intriguing music playing] 814 00:37:28,413 --> 00:37:29,914 Oh, my gosh, uh. 815 00:37:31,332 --> 00:37:34,335 -[Christina] What's happening? -[Avishar] I am not tired. 816 00:37:34,419 --> 00:37:35,712 I'm not tired. 817 00:37:35,795 --> 00:37:38,047 [Joe] The ties on my apron hurt. 818 00:37:38,131 --> 00:37:40,091 [Michael] OK, chefs, please come back out. 819 00:37:43,553 --> 00:37:44,929 Hello, chefs. 820 00:37:46,681 --> 00:37:50,185 What happens in this arena is we push the boundaries 821 00:37:50,268 --> 00:37:51,644 on what chefs are capable of, 822 00:37:54,898 --> 00:37:57,776 and what you all did was extremely impressive, 823 00:37:59,360 --> 00:38:02,489 especially at the almost 20-hour mark. 824 00:38:02,572 --> 00:38:04,157 I can't even believe it. 825 00:38:04,240 --> 00:38:07,535 [Esther] And now, three of you will be moving on to the final shift. 826 00:38:09,579 --> 00:38:13,583 The first chef who is safe and going to the finale is... 827 00:38:13,708 --> 00:38:15,293 [tense music playing] 828 00:38:21,466 --> 00:38:23,468 -[clock ticking] -[heart thumping] 829 00:38:28,723 --> 00:38:30,642 Chef Lee Anne, you will be moving on to the final shift. 830 00:38:33,019 --> 00:38:34,896 I'm gonna nap for five minutes. 831 00:38:34,979 --> 00:38:40,735 I went from lots of self-doubt to feeling a tide of relief. 832 00:38:40,819 --> 00:38:43,530 This is such a huge win for me. I'm almost there. 833 00:38:45,365 --> 00:38:46,366 [sighs] 834 00:38:48,868 --> 00:38:52,831 The next chef who is safe and in the finale... 835 00:38:52,914 --> 00:38:56,459 ♪♪ 836 00:38:56,543 --> 00:38:57,544 ...is... 837 00:38:59,504 --> 00:39:00,505 Christina. 838 00:39:02,841 --> 00:39:05,260 -Congratulations, Chef. -Congrats, Chef. 839 00:39:05,343 --> 00:39:07,220 -Great job. -Thank you, Chef. 840 00:39:07,345 --> 00:39:09,472 I have my husband at home, my daughter. 841 00:39:09,556 --> 00:39:11,182 They're really the reason that I'm here. 842 00:39:11,266 --> 00:39:15,436 So, I can't wait to tell them I'm moving on to the finale. 843 00:39:15,520 --> 00:39:17,355 Oh lordy. 844 00:39:17,438 --> 00:39:21,150 And the last chef to move on to the finale... 845 00:39:21,234 --> 00:39:22,443 [sighs] 846 00:39:23,695 --> 00:39:25,530 ...is... 847 00:39:25,655 --> 00:39:27,657 -It's been a pleasure. -[Avishar] It's been fun. 848 00:39:30,368 --> 00:39:31,411 Viet. 849 00:39:34,205 --> 00:39:35,206 Wow! 850 00:39:37,166 --> 00:39:38,710 [Avishar] Shocked, wowed, surprised. 851 00:39:38,793 --> 00:39:41,546 My crème brûlée was really, really good. 852 00:39:41,629 --> 00:39:42,589 [Viet] What? 853 00:39:42,714 --> 00:39:44,048 I... 854 00:39:44,173 --> 00:39:46,509 -I just couldn't believe it. -[Joe] You believe this? 855 00:39:46,593 --> 00:39:50,680 How did Viet not make it to the bottom is beyond me. 856 00:39:50,763 --> 00:39:52,849 His crème brûlée was more soupy than mine. 857 00:39:52,932 --> 00:39:54,684 [Christina] I think they said Viet, I thought. 858 00:39:54,767 --> 00:39:56,060 They said Viet. 859 00:39:56,144 --> 00:39:57,812 Yay, Viet! 860 00:39:57,896 --> 00:39:59,188 You getting emotional? 861 00:39:59,272 --> 00:40:01,065 I -- I pretty much have given up. 862 00:40:01,149 --> 00:40:03,651 I -- there's no way that I could have made it to the final. 863 00:40:03,735 --> 00:40:06,195 I -- I just -- I didn't believe in my dish. 864 00:40:06,279 --> 00:40:08,197 I just, I -- I. 865 00:40:08,281 --> 00:40:11,367 It was the flavor that got you through to the final. 866 00:40:11,451 --> 00:40:12,660 Are you serious? 867 00:40:12,744 --> 00:40:14,621 You're in the finals. Go relax. 868 00:40:15,997 --> 00:40:18,249 [Viet] I gave up. I pretty much lost all hope. 869 00:40:18,333 --> 00:40:20,919 I lost sight of why I was here, who I'm here for. 870 00:40:21,044 --> 00:40:22,253 I lost sight of all of that. 871 00:40:22,378 --> 00:40:24,464 And then all of a sudden, winning and knowing that 872 00:40:24,589 --> 00:40:26,674 I'm going to the finale. 873 00:40:26,758 --> 00:40:28,301 I have another chance at this. 874 00:40:32,555 --> 00:40:33,890 -[chef] Love you. -[Viet sobs] 875 00:40:35,808 --> 00:40:37,810 [soft music playing] 876 00:40:40,980 --> 00:40:46,527 Almost 24 hours of all of these ups and downs and self-doubt. 877 00:40:46,611 --> 00:40:49,322 It's like this amazing learning experience about yourself. 878 00:40:49,447 --> 00:40:50,990 You have to believe in yourself. 879 00:40:51,115 --> 00:40:54,243 You can't give up on yourself because you never know. 880 00:40:54,327 --> 00:40:57,121 Have faith and just continue to push. 881 00:40:58,706 --> 00:40:59,707 I can't believe it. 882 00:41:03,503 --> 00:41:05,546 So, Joe and Avishar, unfortunately, 883 00:41:05,630 --> 00:41:06,839 you were the bottom two chefs. 884 00:41:09,342 --> 00:41:12,804 Now, you two have to face off in the final challenge 885 00:41:12,887 --> 00:41:14,847 of the shift... -Whoo. 886 00:41:14,973 --> 00:41:16,265 Phew. 887 00:41:16,349 --> 00:41:18,726 ...for the opportunity to move to the final. 888 00:41:18,810 --> 00:41:20,144 Live to cook again. 889 00:41:20,269 --> 00:41:23,314 [tense music builds] 890 00:41:24,816 --> 00:41:26,818 -[clock ticking] -[heart thumping] 891 00:41:29,028 --> 00:41:30,822 [Michael] Next time, 892 00:41:30,905 --> 00:41:33,491 Joe and Avishar compete in a unique challenge 893 00:41:33,616 --> 00:41:35,994 with a spot in the finale on the line. 894 00:41:36,077 --> 00:41:37,745 They hit it, they're in the finals. 895 00:41:37,829 --> 00:41:39,163 They miss, they go home. 896 00:41:39,288 --> 00:41:41,040 -[Joe] I don't know how I'm gonna do it. -[Michael] Then... 897 00:41:41,165 --> 00:41:42,500 Welcome to your final shift. 898 00:41:42,625 --> 00:41:44,419 ...the final five square off... 899 00:41:44,502 --> 00:41:48,047 We have saved the most demanding skill for last. 900 00:41:48,172 --> 00:41:49,257 Aye-yi-yi. 901 00:41:49,340 --> 00:41:53,052 ...in one last shift with $100,000 on the line. 902 00:41:53,177 --> 00:41:55,596 I can't believe that it's been already 21 hours. 903 00:41:55,680 --> 00:41:57,807 This is insanely intense right now. 904 00:41:57,890 --> 00:41:59,767 [Lee Anne] I've made it to the final shift. 905 00:41:59,851 --> 00:42:01,853 I am not going home now. 906 00:42:01,936 --> 00:42:03,646 Oh my God, I can't watch this. 907 00:42:03,730 --> 00:42:05,148 I'm too stressed out watching this!