1 00:00:01,522 --> 00:00:04,109 Previously on "24 in 24"... 2 00:00:04,109 --> 00:00:05,736 They hit it, they're in the finals. 3 00:00:05,861 --> 00:00:07,196 They miss, they go home. 4 00:00:07,196 --> 00:00:09,199 ...Joe survived a unique challenge... 5 00:00:09,199 --> 00:00:10,700 Unbelievable. 6 00:00:10,700 --> 00:00:13,203 ...to claim the last spot in the final shift. 7 00:00:13,328 --> 00:00:15,706 There it is! We're going to the finale! 8 00:00:15,831 --> 00:00:19,543 Then, after a grueling obstacle course... 9 00:00:19,543 --> 00:00:21,880 We are struggling. 10 00:00:22,005 --> 00:00:23,715 I'm too stressed out watching this. 11 00:00:23,715 --> 00:00:24,716 Check. 12 00:00:24,716 --> 00:00:26,426 ...Alex claimed the Golden Knife... 13 00:00:26,551 --> 00:00:28,262 I'll clap for myself, I don't care. 14 00:00:28,388 --> 00:00:30,848 ...and used its power to force three chefs 15 00:00:30,848 --> 00:00:33,227 into a double-elimination challenge. 16 00:00:33,227 --> 00:00:36,897 - Uh. - This is insanely intense right now. 17 00:00:37,022 --> 00:00:38,273 We're exhausted. 18 00:00:38,399 --> 00:00:41,736 I'm at the point where I have no energy. 19 00:00:41,861 --> 00:00:43,363 Joe was the first to clock out. 20 00:00:43,363 --> 00:00:44,907 Bless, salud, chin don. 21 00:00:45,032 --> 00:00:48,160 And now we find out who will join Christina and Alex 22 00:00:48,160 --> 00:00:49,412 in the final three. 23 00:00:49,412 --> 00:00:52,916 This is "24 in 24: Last Chef Standing." 24 00:00:54,251 --> 00:00:56,586 {\an8}All right, this one hurts because I know how bad 25 00:00:56,712 --> 00:00:58,423 you both want this. 26 00:00:58,423 --> 00:01:01,008 But the next chef clocking out is... 27 00:01:06,932 --> 00:01:07,933 Chef Viet. 28 00:01:13,440 --> 00:01:15,443 You had a fantastic run. 29 00:01:15,568 --> 00:01:17,528 I've never cooked like this ever in my life. 30 00:01:17,528 --> 00:01:20,489 And my goal was just to get through round one. 31 00:01:20,614 --> 00:01:22,617 And, um, here I am. 32 00:01:22,617 --> 00:01:25,871 You know, what is this, bottom four or bottom three? 33 00:01:25,871 --> 00:01:27,290 - Top four. - Top four. 34 00:01:27,290 --> 00:01:29,125 Top four. 35 00:01:29,125 --> 00:01:30,751 And I'm just truly humbled. 36 00:01:30,751 --> 00:01:32,462 So, thank you so much for the opportunity. 37 00:01:32,587 --> 00:01:34,381 - Thank you, Chef. - Yeah. 38 00:01:34,381 --> 00:01:36,133 - We love you. - Go get some sleep, Chef. 39 00:01:36,258 --> 00:01:37,301 - Yeah. - Thank you. 40 00:01:37,301 --> 00:01:38,678 Am I surprised? 41 00:01:38,803 --> 00:01:40,138 No. 42 00:01:40,138 --> 00:01:41,222 Am I heartbroken? 43 00:01:42,307 --> 00:01:45,311 Yeah. But I think about my family, 44 00:01:45,311 --> 00:01:47,271 I think about my wife. 45 00:01:47,271 --> 00:01:49,648 Win or lose, she's always rooting for me. 46 00:01:49,773 --> 00:01:51,818 She's gonna be so incredibly proud of me. 47 00:01:57,241 --> 00:01:58,493 All right, Lee Anne. 48 00:01:58,493 --> 00:02:01,120 So, as they were going through every dish, they thought 49 00:02:01,120 --> 00:02:03,123 your fish was cooked arguably better 50 00:02:03,123 --> 00:02:04,666 than any of the other proteins. 51 00:02:04,791 --> 00:02:07,878 - OK, got you. - And here you are, final three. 52 00:02:08,003 --> 00:02:09,839 - Motivated. - It is right in front of you. 53 00:02:11,174 --> 00:02:13,176 - Congratulations. - Congrats, Chef. 54 00:02:13,176 --> 00:02:14,177 Thank you. 55 00:02:17,681 --> 00:02:19,266 Let's go! 56 00:02:20,644 --> 00:02:22,229 {\an8}I'm pumped. 57 00:02:22,354 --> 00:02:25,690 {\an8}I need to go to the bathroom, I need to drink some water, 58 00:02:25,815 --> 00:02:28,361 {\an8}and I need to get my head back in the game. 59 00:02:28,361 --> 00:02:30,655 So, Alex and Christina, after that break, 60 00:02:30,655 --> 00:02:32,573 how are you feeling? - Fresh as a daisy. 61 00:02:32,699 --> 00:02:33,742 I feel great. 62 00:02:33,867 --> 00:02:36,703 I am extremely tired. 63 00:02:36,828 --> 00:02:42,210 But being this close, any last shred of energy I have left is 64 00:02:42,210 --> 00:02:44,672 all going to get spent right now. 65 00:02:44,672 --> 00:02:45,673 Christina. 66 00:02:45,673 --> 00:02:48,050 I think once we start moving, 67 00:02:48,175 --> 00:02:50,553 my mind will get in the right place, 68 00:02:50,679 --> 00:02:53,723 but I feel a little slow. 69 00:02:53,848 --> 00:02:55,183 It's just so close. 70 00:02:55,183 --> 00:02:59,230 I can't give up to this exhaustion at this point. 71 00:02:59,230 --> 00:03:02,441 Challenge 22 was all about elevating street food. 72 00:03:02,567 --> 00:03:03,485 So, this challenge, 73 00:03:03,485 --> 00:03:05,487 we have yet another meal for you to elevate-- 74 00:03:06,572 --> 00:03:08,282 the weeknight family meal. 75 00:03:11,995 --> 00:03:16,625 {\an8}So, your task-- to turn a classic weeknight family meal 76 00:03:16,750 --> 00:03:18,919 into an elevated experience. 77 00:03:19,044 --> 00:03:21,381 You'll do it in the same amount of time 78 00:03:21,381 --> 00:03:24,426 as an average parent will do for their family. 79 00:03:25,760 --> 00:03:27,597 You're gonna have to do it in 30 minutes. 80 00:03:28,973 --> 00:03:30,766 Chef Lee Anne, unlike the other two chefs, 81 00:03:30,766 --> 00:03:34,771 you only have two more varieties left of your protein. 82 00:03:34,771 --> 00:03:38,150 Chef Alex and Chef Christina, you have all three 83 00:03:38,275 --> 00:03:39,736 of your varieties left, 84 00:03:39,736 --> 00:03:42,280 so everybody has to choose one variety, 85 00:03:42,280 --> 00:03:44,992 and that's the variety you use through the entire meal. 86 00:03:46,243 --> 00:03:48,287 OK, chefs, the stakes have never been higher. 87 00:03:48,412 --> 00:03:50,456 This is an elimination challenge. 88 00:03:51,625 --> 00:03:53,460 So, after this challenge, 89 00:03:53,460 --> 00:03:55,503 there's only gonna be two chefs remaining 90 00:03:56,589 --> 00:03:58,633 for a chance for $100,000. - Ugh. 91 00:03:58,633 --> 00:04:00,968 Four plates of food. 92 00:04:01,093 --> 00:04:04,306 One for each judge and one beauty. 93 00:04:04,431 --> 00:04:06,516 And your 30 minutes starts now. 94 00:04:10,104 --> 00:04:12,523 - Final three. - Wow. 95 00:04:12,649 --> 00:04:14,818 Everyone knows what is on the line here, 96 00:04:14,943 --> 00:04:17,821 and they've put an incredible amount of work in 97 00:04:17,821 --> 00:04:19,531 to get to this point. 98 00:04:19,657 --> 00:04:20,742 Cockles. 99 00:04:20,742 --> 00:04:23,453 I'm up against the best, but I'm here to take it all 100 00:04:23,453 --> 00:04:24,454 the way this time. 101 00:04:24,454 --> 00:04:26,498 Are they gonna stop underestimating me? 102 00:04:26,624 --> 00:04:27,708 I don't know. 103 00:04:33,340 --> 00:04:37,469 I am one step away from the last challenge. 104 00:04:37,469 --> 00:04:39,681 Like, I have to give this my all. 105 00:04:40,682 --> 00:04:42,392 {\an8}I'm choosing prawns because I feel like 106 00:04:42,517 --> 00:04:44,687 it can look really elevated and impressive 107 00:04:44,812 --> 00:04:46,188 when you leave the heads on. 108 00:04:47,189 --> 00:04:48,357 I'm going Greek. 109 00:04:48,357 --> 00:04:50,317 I'm going with stuff that I would cook for my family. 110 00:04:50,317 --> 00:04:51,653 So I'm gonna do, um, 111 00:04:52,821 --> 00:04:55,949 {\an8}roasted Greek lemon potatoes, tzatziki, like 112 00:04:55,949 --> 00:04:58,077 {\an8}beautifully grilled prawns. 113 00:04:58,202 --> 00:05:00,538 Traditionally, I would roast the potatoes, 114 00:05:00,538 --> 00:05:02,958 but I just don't have time for that. 115 00:05:02,958 --> 00:05:06,044 I'm gonna parboil everything because I gotta play smart 116 00:05:06,169 --> 00:05:09,215 - with the time constraints. - Christina. 117 00:05:09,215 --> 00:05:10,550 - Hello. - Hi. 118 00:05:10,550 --> 00:05:12,093 So, how do you feel about your dish? 119 00:05:12,218 --> 00:05:16,181 - Are you feeling pretty good? - Oh, listen, I don't know. 120 00:05:16,181 --> 00:05:18,726 Do you think that your daughter will be proud of you? 121 00:05:18,726 --> 00:05:20,310 - Oh, my God, yes. - Yeah. 122 00:05:20,310 --> 00:05:22,355 - How old is your daughter? - She is eleven. 123 00:05:22,355 --> 00:05:23,648 - Eleven. - Yeah. 124 00:05:23,648 --> 00:05:27,069 My daughter's name is Isabel, and she was born with 125 00:05:27,069 --> 00:05:29,071 malformed chest wall. 126 00:05:29,071 --> 00:05:31,907 And since she was six months old, 127 00:05:31,907 --> 00:05:33,827 she's been needing surgeries. 128 00:05:33,827 --> 00:05:37,122 I'm doing this competition to create a better life 129 00:05:37,247 --> 00:05:39,667 for my daughter and give her everything she deserves. 130 00:05:39,667 --> 00:05:41,377 And also, this is my dream. 131 00:05:41,377 --> 00:05:43,004 Chef, best of luck. 132 00:05:43,004 --> 00:05:44,255 - Thank you. - I'm rooting for you. 133 00:05:44,380 --> 00:05:45,382 Thank you. 134 00:05:49,636 --> 00:05:52,098 My plan is to cook the same way I've been cooking 135 00:05:52,223 --> 00:05:53,266 this whole time. 136 00:05:53,391 --> 00:05:55,477 It has to be something that's personal to me. 137 00:05:55,602 --> 00:05:58,397 I'm pulling back from something my dad makes for all of us 138 00:05:58,397 --> 00:05:59,857 when we were growing up. 139 00:05:59,857 --> 00:06:02,861 Pork milanesa, but in Leominster, Massachusetts, 140 00:06:02,861 --> 00:06:04,404 we call it pork cutlets. 141 00:06:04,404 --> 00:06:06,323 Breaded, deep fried, and good. 142 00:06:06,448 --> 00:06:10,119 I have pork tenderloin as one of my proteins, and that's what 143 00:06:10,119 --> 00:06:12,455 my dad, Al Stupak, would use every time. 144 00:06:12,580 --> 00:06:14,833 Plus, I can keep the best protein choices 145 00:06:14,958 --> 00:06:16,126 for the last round. 146 00:06:16,126 --> 00:06:17,628 I cut it a little bit differently. 147 00:06:17,628 --> 00:06:20,882 I cut it the long way to give it an interesting, elegant shape. 148 00:06:22,675 --> 00:06:24,177 This was always our favorite meal 149 00:06:24,302 --> 00:06:25,303 when we made it growing up, 150 00:06:25,303 --> 00:06:28,349 and it's something that when me and my kids go to 151 00:06:28,474 --> 00:06:31,060 visit their grandfather, he still makes it, 152 00:06:31,060 --> 00:06:32,144 and it's their favorite thing. 153 00:06:34,606 --> 00:06:37,484 Before I had kids, I never worried about money. 154 00:06:37,484 --> 00:06:38,820 I never even thought about it. 155 00:06:38,945 --> 00:06:41,322 All I cared about was putting my name out there 156 00:06:41,447 --> 00:06:43,658 and doing the food that I wanted to do. 157 00:06:43,658 --> 00:06:46,161 But what's at stake is so much more. 158 00:06:46,161 --> 00:06:47,746 - Hi, Chef Alex. - Hi. 159 00:06:47,746 --> 00:06:50,290 - How are you feeling? - Oh, you know, nervous. 160 00:06:50,290 --> 00:06:52,502 But you weren't nervous the entire competition. 161 00:06:52,502 --> 00:06:54,003 Now it's real. Now it's at the end. 162 00:06:54,128 --> 00:06:55,713 - There's nowhere to hide. - - There's nowhere to hide. 163 00:06:55,839 --> 00:06:56,715 - This is it. - This is it. 164 00:06:56,841 --> 00:06:58,217 It's now or never. All right, Chef. 165 00:06:58,342 --> 00:06:59,218 - Good luck. - Thank you. 166 00:06:59,343 --> 00:07:01,011 I'm gonna leave you to it. 167 00:07:01,011 --> 00:07:03,807 I am getting more and more tired by the second. 168 00:07:03,807 --> 00:07:05,684 But no matter how hard it gets, 169 00:07:05,809 --> 00:07:07,853 I'm going to deliver an amazing dish. 170 00:07:07,978 --> 00:07:09,522 I'm struggling with the coffee machine. 171 00:07:09,647 --> 00:07:11,023 I'm just gonna go out here and get a cup. 172 00:07:14,653 --> 00:07:17,364 Twenty-second cup. I'm still on my hour pace. 173 00:07:17,364 --> 00:07:18,574 Everything is well with the world. 174 00:07:20,535 --> 00:07:22,704 So, elevated family meal. 175 00:07:23,705 --> 00:07:26,124 I'm looking at what I've got left. 176 00:07:26,124 --> 00:07:29,587 I've got a whole sea bass, and I've got tuna. 177 00:07:29,712 --> 00:07:34,009 And in thinking about, like, what we eat normally 178 00:07:34,009 --> 00:07:37,721 at home in Hawaii, I automatically go to 179 00:07:37,721 --> 00:07:41,350 {\an8}steamed whole fish with black vinegar and hot oil. 180 00:07:41,350 --> 00:07:45,105 {\an8}So, my choice is use the sea bass that I have, 181 00:07:45,230 --> 00:07:47,649 but is it elevated to give them fish on the bone 182 00:07:47,649 --> 00:07:50,403 that they have to take off the bone themselves? 183 00:07:50,528 --> 00:07:52,447 Probably not. 184 00:07:52,572 --> 00:07:57,202 So, 22 hours in, I'm going to meticulously find 185 00:07:57,202 --> 00:08:01,373 all the pin bones in the filet and make sure I take them out. 186 00:08:02,584 --> 00:08:05,629 And then I want to julienne some ginger to go 187 00:08:05,754 --> 00:08:08,549 with the fish. But my hands are shaking. 188 00:08:10,885 --> 00:08:14,681 And normally, what is really great knife skills 189 00:08:14,681 --> 00:08:16,683 has gone out the window. 190 00:08:16,683 --> 00:08:17,976 Hi, Lee Anne. 191 00:08:18,101 --> 00:08:19,686 - Hi. - How are you feeling? 192 00:08:19,686 --> 00:08:21,481 - Terrible. - Terrible? 193 00:08:21,606 --> 00:08:23,066 I'm just, like, fighting the clock, 194 00:08:23,066 --> 00:08:25,360 but we shall see. - Chef, you're gonna kill it. 195 00:08:25,360 --> 00:08:26,528 Thank you. 196 00:08:26,528 --> 00:08:29,865 I am doing the best I can right now to hold it together, 197 00:08:29,865 --> 00:08:30,950 but I am... 198 00:08:32,953 --> 00:08:34,245 on fumes at this point. 199 00:08:44,090 --> 00:08:45,217 Esther, I found egg and cheese bagel. 200 00:08:45,342 --> 00:08:46,301 - Wow, you're finally eating? - Mm-hmm. 201 00:08:46,301 --> 00:08:48,470 It's the first time I've seen you eat. 202 00:08:48,470 --> 00:08:49,680 What did you see? How are you feeling? 203 00:08:51,182 --> 00:08:52,308 Lots of nerves. 204 00:08:52,308 --> 00:08:55,728 They're definitely very tense, especially Alex. 205 00:08:55,853 --> 00:08:58,148 I think it's one of the first times I'm seeing him 206 00:08:58,148 --> 00:08:59,525 really nervous. 207 00:08:59,650 --> 00:09:04,447 Lee Anne, super nervous but focused in it. 208 00:09:04,447 --> 00:09:06,157 Like, she wants to win. 209 00:09:06,157 --> 00:09:09,829 And Christina, like, wow, what an underdog, right? 210 00:09:09,829 --> 00:09:10,913 Right. 211 00:09:14,292 --> 00:09:16,878 {\an8}So now that I've parboiled my potatoes, I'm going to 212 00:09:17,004 --> 00:09:19,881 {\an8}deep fry them to give that golden outside 213 00:09:20,007 --> 00:09:21,634 that roasting would do. 214 00:09:24,846 --> 00:09:26,222 See how that goes. 215 00:09:28,934 --> 00:09:32,229 For my herb yogurt sauce, I put Greek yogurt in a bowl. 216 00:09:32,229 --> 00:09:34,274 I'm adding fresh, vibrant herbs. 217 00:09:34,399 --> 00:09:37,736 I'm just trying to push through. 218 00:09:37,736 --> 00:09:39,238 I won't even front. 219 00:09:39,238 --> 00:09:40,531 It's not easy. 220 00:09:44,244 --> 00:09:47,831 Little chopped cabbage salad to go beside the pork. 221 00:09:47,831 --> 00:09:50,376 One of the things that's really hard about this challenge is 222 00:09:50,376 --> 00:09:53,337 that it really does have to feel like something that 223 00:09:53,337 --> 00:09:55,590 you would make at home, but at the same time, 224 00:09:55,715 --> 00:09:57,718 something that Jean-Georges could serve 225 00:09:57,718 --> 00:09:59,094 in his Michelin-star restaurant. 226 00:10:00,345 --> 00:10:04,017 {\an8}So I'm making a fresh, simple salad inspired 227 00:10:04,017 --> 00:10:07,270 {\an8}by my dad's coleslaw. But it's not coleslaw. 228 00:10:07,270 --> 00:10:09,648 {\an8}It's fresh cabbage and cauliflower salad. 229 00:10:09,774 --> 00:10:11,525 And it's not dressed with mayonnaise. 230 00:10:11,525 --> 00:10:14,446 It's dressed with a chickpea dressing with roasted garlic 231 00:10:14,571 --> 00:10:16,364 and lime, so it immediately is starting 232 00:10:16,364 --> 00:10:17,824 to feel more sophisticated. 233 00:10:22,497 --> 00:10:23,831 Getting there. 234 00:10:23,956 --> 00:10:27,252 {\an8}I basically have a pot of sesame oil heating up 235 00:10:27,252 --> 00:10:29,296 {\an8}that will go on top of the fish. 236 00:10:29,421 --> 00:10:32,467 {\an8}I'm also gonna have this sort of like sweet-tart broth. 237 00:10:32,592 --> 00:10:35,595 It's a little bit of black vinegar with seafood stock. 238 00:10:36,679 --> 00:10:39,600 I need more acid in it. 239 00:10:39,600 --> 00:10:44,397 I'm so tired, but I am so close to winning. 240 00:10:44,397 --> 00:10:46,983 So close, closer than I've ever been. 241 00:10:46,983 --> 00:10:49,361 Four minutes, chefs. Four minutes remain. 242 00:10:51,656 --> 00:10:53,533 It's been a really hard few years. 243 00:10:53,658 --> 00:10:57,121 When my restaurant burned down in Hawaii, people assumed, 244 00:10:57,121 --> 00:11:00,082 because I was on TV and I was a successful chef, 245 00:11:00,082 --> 00:11:01,250 that I was OK. 246 00:11:01,250 --> 00:11:03,044 I've had to deal with a lot of self-reliance, 247 00:11:03,169 --> 00:11:07,048 uh, the past five years. So it's up to me to win this. 248 00:11:08,634 --> 00:11:11,220 No one else is gonna do this except for me. 249 00:11:14,891 --> 00:11:17,686 Two minutes, chefs. Time is of the essence. 250 00:11:19,771 --> 00:11:22,066 Chefs, think about the details. 251 00:11:22,191 --> 00:11:25,820 - Get everything on the plate. - Man, oh, man. 252 00:11:25,820 --> 00:11:28,699 I add my fish filet to the bottom. 253 00:11:28,699 --> 00:11:30,659 I throw my broth in the bottom. 254 00:11:30,659 --> 00:11:33,538 I spoon the hot sesame oil on top. 255 00:11:33,663 --> 00:11:36,082 I'm looking at the dish, and I'm like, "You know what? 256 00:11:36,207 --> 00:11:37,208 This dish looks good." 257 00:11:40,045 --> 00:11:42,631 I start by plating my herb yogurt sauce. 258 00:11:42,631 --> 00:11:46,553 I pile my prawns on the dish to add nice height, 259 00:11:46,553 --> 00:11:50,224 and then I just nestle my lemon potatoes right in there. 260 00:11:50,224 --> 00:11:54,896 Twenty-five seconds, chefs. Remember, make it elevated. 261 00:11:54,896 --> 00:11:57,024 {\an8}Michelin plate, Michelin plate, Michelin plate. 262 00:11:57,024 --> 00:11:58,901 {\an8}I take some of my chickpea dressing 263 00:11:59,026 --> 00:12:01,195 and I sauce the plate with that. 264 00:12:01,195 --> 00:12:04,240 To take it to the next level, I actually carefully mold 265 00:12:04,240 --> 00:12:06,075 the salad in a ring mold. 266 00:12:06,075 --> 00:12:09,038 I think this is toward the theme of elevation. 267 00:12:09,038 --> 00:12:11,749 I add some thinly sliced jalapeno, and then it's time 268 00:12:11,749 --> 00:12:14,920 to put the pork on the plate. I think I have a winning dish. 269 00:12:15,045 --> 00:12:17,088 Chefs, you have five seconds left. 270 00:12:17,214 --> 00:12:20,008 Sadly, one of you is gonna be clocking out. 271 00:12:20,008 --> 00:12:22,929 - Three, - two, one. 272 00:12:23,054 --> 00:12:24,180 Hands up, chefs. 273 00:12:26,433 --> 00:12:28,810 {\an8}OK, I did it. 274 00:12:28,936 --> 00:12:31,438 {\an8}Once your food is dropped off, go to the break room. 275 00:12:31,563 --> 00:12:32,565 {\an8}OK. 276 00:12:37,111 --> 00:12:39,156 Whew. 277 00:12:45,789 --> 00:12:46,998 This is gonna be rough. 278 00:12:48,458 --> 00:12:50,878 All right, everybody, let's bring in the judges. 279 00:12:50,878 --> 00:12:53,631 - Jet, Alex, and Jean-Georges. - Welcome back. 280 00:12:53,631 --> 00:12:55,132 And you're back. Welcome back. 281 00:12:56,134 --> 00:12:57,594 - All right. - Hi. 282 00:12:57,594 --> 00:12:58,929 - How are you? - Round two. 283 00:12:58,929 --> 00:13:00,055 Round two. 284 00:13:00,055 --> 00:13:01,974 This is a serious panel of judges. 285 00:13:01,974 --> 00:13:04,269 {\an8}Jean-Georges, he's an icon for me. 286 00:13:04,269 --> 00:13:06,145 {\an8}Alex has competed the most, 287 00:13:06,271 --> 00:13:09,149 {\an8}and she's a chef that I respect greatly. 288 00:13:09,149 --> 00:13:11,986 {\an8}And Jet Tila, he's very meticulous. 289 00:13:11,986 --> 00:13:14,322 {\an8}So I'm scared. I'm worried. 290 00:13:14,447 --> 00:13:16,491 So judges, for your second course, 291 00:13:16,616 --> 00:13:19,744 it's their rendition of an elevated weeknight 292 00:13:19,744 --> 00:13:21,330 family meal. - OK. 293 00:13:21,330 --> 00:13:22,540 Weeknight family meal. 294 00:13:22,665 --> 00:13:25,418 And this decision is gonna eliminate 295 00:13:25,418 --> 00:13:27,087 one of the three contestants. 296 00:13:28,672 --> 00:13:31,300 The chefs that make it to the final two will be competing 297 00:13:31,300 --> 00:13:34,012 for $100,000. - Whoa! 298 00:13:34,012 --> 00:13:36,472 And the title of Last Chef Standing. 299 00:13:36,472 --> 00:13:38,517 That's pretty awesome. 300 00:13:38,642 --> 00:13:40,561 All right, chefs, getting right into it. 301 00:13:40,686 --> 00:13:45,984 {\an8}Our first chef made a pork tenderloin milanesa, 302 00:13:45,984 --> 00:13:48,194 {\an8}chopped cabbage, and cauliflower salad. 303 00:13:54,869 --> 00:13:57,372 There's such good cooking in this plate, right? 304 00:13:57,372 --> 00:14:01,084 Although it looks simple, the breading is perfect. 305 00:14:01,209 --> 00:14:02,086 It's crunchy. 306 00:14:02,211 --> 00:14:04,714 I think the pork is moist and juicy. 307 00:14:04,839 --> 00:14:08,552 This actually checks the box of family meal elevated to me. 308 00:14:08,552 --> 00:14:11,305 I think this chili, you know that it's like one in 20 309 00:14:11,305 --> 00:14:14,392 that are really spicy? This is that one in 20. 310 00:14:14,517 --> 00:14:15,935 - You got a hot one. - So it-- it hit. 311 00:14:16,061 --> 00:14:18,897 And I think the chef could have really checked before they put 312 00:14:18,897 --> 00:14:20,566 it on the plate, 'cause it's pretty hot. 313 00:14:20,566 --> 00:14:22,693 This reminds me of a family meal at home. 314 00:14:22,693 --> 00:14:23,903 Yes. 315 00:14:23,903 --> 00:14:25,613 We had, like, schnitzel once a week. 316 00:14:25,738 --> 00:14:27,449 - Mm-hmm. - But I love this. 317 00:14:27,574 --> 00:14:29,576 - I really enjoyed it. - I don't know. 318 00:14:29,701 --> 00:14:33,164 I'm missing that connection between these two elements, 319 00:14:33,164 --> 00:14:35,249 because this is not punchy enough. 320 00:14:35,249 --> 00:14:36,626 I don't like her today. 321 00:14:36,751 --> 00:14:39,254 - Maybe a little horseradish or mustard. - Yes. 322 00:14:39,254 --> 00:14:42,216 Or a little funk or, like, miso or something 323 00:14:42,216 --> 00:14:43,842 - that's just punchy. - Yeah. 324 00:14:45,261 --> 00:14:49,099 That said, this cutlet is a 14 out of 10. 325 00:14:49,099 --> 00:14:53,479 I wanna eat this alone, without silverware and maybe 326 00:14:53,604 --> 00:14:55,272 without clothing. 327 00:14:55,398 --> 00:14:56,441 You're in a safe space. 328 00:14:56,441 --> 00:14:58,777 - This is really beautiful. - All right. 329 00:14:58,902 --> 00:14:59,903 Um. 330 00:15:02,115 --> 00:15:02,990 Yeah, I don't know. 331 00:15:03,116 --> 00:15:05,201 OK, you guys, here's the dish. 332 00:15:05,201 --> 00:15:08,163 {\an8}Grilled prawns, herb yogurt sauce, 333 00:15:08,288 --> 00:15:11,500 {\an8}lemon potatoes, and charred lemon. 334 00:15:14,587 --> 00:15:15,588 That's a good sound. 335 00:15:20,177 --> 00:15:22,138 Wow. Beautiful prawns. 336 00:15:22,263 --> 00:15:23,639 Juicy. Delicious. 337 00:15:23,764 --> 00:15:25,057 Almost the texture of a langoustine. 338 00:15:25,057 --> 00:15:26,101 Creamy. 339 00:15:26,101 --> 00:15:28,061 Not too snappy, but they're really delicious. 340 00:15:28,061 --> 00:15:29,980 The sauce, missing a little spice for me. 341 00:15:30,105 --> 00:15:32,942 - A little spice, OK. - A little oomph. 342 00:15:32,942 --> 00:15:35,778 I like that everything's charred and getting stuck in my teeth. 343 00:15:35,778 --> 00:15:38,198 It tastes like somebody truly cooked. 344 00:15:38,323 --> 00:15:41,285 This person took the time, being so exhausted, 345 00:15:41,285 --> 00:15:43,454 to really char. 346 00:15:43,454 --> 00:15:47,625 But for me, it's the potatoes that don't really belong. 347 00:15:47,625 --> 00:15:51,088 The lemon and the shrimp and the yogurt all fit. 348 00:15:51,088 --> 00:15:53,883 And then the potatoes, I wish they weren't there. 349 00:15:54,008 --> 00:15:55,634 And I'm missing that crispiness. 350 00:15:55,634 --> 00:15:57,179 I think that they're not cooked enough 351 00:15:57,304 --> 00:15:59,055 because they're also soggy. 352 00:15:59,181 --> 00:16:01,683 That being said, though, it is a stunning dish. 353 00:16:01,683 --> 00:16:04,145 This prawn is cooked perfectly. 354 00:16:04,145 --> 00:16:07,023 But you need to season the prawn enough on the shell 355 00:16:07,148 --> 00:16:10,027 so that flavor carries into the center of the meat. 356 00:16:10,027 --> 00:16:11,528 And that was missed. 357 00:16:11,528 --> 00:16:14,616 But this is a very elevated weeknight dinner. 358 00:16:14,616 --> 00:16:17,827 I knew my potatoes fell a little flat, 359 00:16:17,827 --> 00:16:19,537 but that's how I like to eat. 360 00:16:19,662 --> 00:16:21,415 I wanted a starch with my prawns. 361 00:16:21,540 --> 00:16:24,001 All right, chefs, we're gonna move to our third dish. 362 00:16:24,001 --> 00:16:28,131 {\an8}This is a steamed hot oil sea bass, ginger, maitake, 363 00:16:28,131 --> 00:16:29,216 {\an8}black vinegar broth. 364 00:16:35,723 --> 00:16:37,725 Such a gorgeous plating. 365 00:16:37,850 --> 00:16:41,563 This is probably my favorite plate of the three. 366 00:16:41,688 --> 00:16:45,360 The thoughtfulness of the vessel, the roulade 367 00:16:45,360 --> 00:16:49,072 of the fish, that is all elevated immediately. 368 00:16:49,197 --> 00:16:51,700 The flavor profile of the sauce is great. 369 00:16:51,700 --> 00:16:53,827 He needs to work on his deboning the fish. 370 00:16:53,827 --> 00:16:55,079 I've got a couple of bones in there. 371 00:16:56,831 --> 00:16:58,416 Oh. I'm done. 372 00:16:58,416 --> 00:17:00,085 - Don't cry. - I'm sorry. 373 00:17:00,085 --> 00:17:03,214 I'm just, like, exhausted. Oh, my God. 374 00:17:03,214 --> 00:17:07,218 But, um, I love the flavors. The hot oil, the soy, ginger. 375 00:17:08,428 --> 00:17:09,555 I love the broth. 376 00:17:09,555 --> 00:17:11,682 I love the boldness. I love the risk. 377 00:17:11,682 --> 00:17:13,935 I love the audacity of all that ginger. 378 00:17:13,935 --> 00:17:15,603 I ate it all. 379 00:17:15,728 --> 00:17:18,189 Every single thing in this dish made sense. 380 00:17:18,189 --> 00:17:20,150 I love you. 381 00:17:20,276 --> 00:17:21,318 All right, so chefs, 382 00:17:21,443 --> 00:17:22,736 we're gonna cut the feed. 383 00:17:22,736 --> 00:17:24,989 Remember, one person is getting eliminated. 384 00:17:25,114 --> 00:17:26,950 So I need you to pick the bottom dish. 385 00:17:26,950 --> 00:17:28,785 {\an8}- Understood. - They're all great, huh? 386 00:17:28,910 --> 00:17:30,579 - Shoot. - That's hard. 387 00:17:30,579 --> 00:17:32,957 - It's a hard one. - I love that first dish. 388 00:17:33,082 --> 00:17:35,585 It was a very completely seasoned dish. 389 00:17:35,585 --> 00:17:37,295 I know, but it was boring. 390 00:17:37,420 --> 00:17:39,923 So the second dish then, the prawns, chefs? 391 00:17:39,923 --> 00:17:42,968 I think the ingredients on the shrimp were impeccable. 392 00:17:43,093 --> 00:17:45,972 I think for me, those potatoes being pushed to the suburbs, 393 00:17:46,097 --> 00:17:48,558 I think integration is a big part of elevated, 394 00:17:48,558 --> 00:17:51,854 'cause your-- you're really being a chef. 395 00:17:51,979 --> 00:17:53,564 - Yeah. - This was my favorite. 396 00:17:55,816 --> 00:17:57,485 - But he got a bone. - Yeah. 397 00:17:57,611 --> 00:18:00,614 I feel like the flavors were my favorite here, 398 00:18:00,614 --> 00:18:05,202 but the mistakes could have been the worst offending mistakes. 399 00:18:06,829 --> 00:18:08,373 Should they go home, this person? 400 00:18:08,498 --> 00:18:10,834 I'm gonna cry right now. 401 00:18:12,336 --> 00:18:14,297 It's just exhaustion. 402 00:18:14,297 --> 00:18:15,548 Are we in agreement? 403 00:18:15,673 --> 00:18:16,799 {\an8}- We are in agreement. - Yes. 404 00:18:16,799 --> 00:18:18,926 {\an8}Chefs, I'm gonna have to ask you guys to leave 405 00:18:18,926 --> 00:18:20,471 one more time. 406 00:18:20,471 --> 00:18:21,555 All right, thank you. 407 00:18:21,680 --> 00:18:23,474 {\an8}- Thank you, chef. - After 24 hours. 408 00:18:23,474 --> 00:18:25,100 - Good food, yeah. - It's good food, huh? 409 00:18:25,100 --> 00:18:26,728 - Yeah. - I'm impressed, huh? 410 00:18:26,853 --> 00:18:28,188 - Can't believe it. - This is hard. 411 00:18:28,313 --> 00:18:29,314 Chefs, please come out. 412 00:18:30,482 --> 00:18:31,859 All right. 413 00:18:40,952 --> 00:18:43,330 The three of you cooked your hearts out. 414 00:18:43,330 --> 00:18:45,041 You should be really proud of yourselves. 415 00:18:46,334 --> 00:18:49,379 There was a point in the deliberation 416 00:18:49,504 --> 00:18:51,632 where each one of you was going home. 417 00:18:51,632 --> 00:18:54,760 But ultimately, the 22nd chef 418 00:18:56,054 --> 00:18:57,180 that will be clocking out... 419 00:19:03,437 --> 00:19:04,438 ...is... 420 00:19:15,034 --> 00:19:16,119 I'm incredibly sorry... 421 00:19:22,876 --> 00:19:23,836 ...Chef Christina. 422 00:19:23,961 --> 00:19:25,504 Oh--. I knew it. 423 00:19:25,629 --> 00:19:27,757 - Oh, I'm leaving. - Good job. 424 00:19:27,757 --> 00:19:29,008 Really, really good. 425 00:19:31,052 --> 00:19:32,054 Oh. 426 00:19:34,014 --> 00:19:37,101 You know, I've met a lot of new chefs, uh, 427 00:19:37,101 --> 00:19:39,521 during this, and you have a fan in me, 428 00:19:39,646 --> 00:19:41,648 and I know you have a fan in Esther. 429 00:19:41,648 --> 00:19:42,649 Good luck, you guys. 430 00:19:42,774 --> 00:19:45,737 I just feel super proud of myself, 431 00:19:45,737 --> 00:19:48,698 and I've been true to myself. 432 00:19:48,823 --> 00:19:51,827 I put up good plates, I cooked well, 433 00:19:51,827 --> 00:19:53,620 and I went against the best. 434 00:19:53,620 --> 00:19:58,251 And I want my daughter, Isabel, to see that as a woman 435 00:19:58,251 --> 00:20:02,089 and someone who cares for a family and works and juggles 436 00:20:02,089 --> 00:20:04,800 all these things, don't ever put a limitation. 437 00:20:04,800 --> 00:20:07,428 Like, the sky is absolutely the limit. 438 00:20:14,854 --> 00:20:16,147 {\an8}And then there were two. 439 00:20:17,982 --> 00:20:21,278 All right, so you're each one challenge away from $100,000. 440 00:20:21,278 --> 00:20:22,571 Oh, my God! 441 00:20:22,696 --> 00:20:24,740 I'm sorry. That's so ridiculous. 442 00:20:24,865 --> 00:20:26,659 I've never been here before. 443 00:20:26,659 --> 00:20:28,453 Lee Anne, what are you gonna do with the money? 444 00:20:28,453 --> 00:20:31,707 I mean, I'd love to buy a home for my family. 445 00:20:31,832 --> 00:20:34,543 This money, it's a life-changing amount 446 00:20:34,668 --> 00:20:36,086 of money that 447 00:20:38,548 --> 00:20:41,384 could help me buy a home for my-- my son and my husband. 448 00:20:41,384 --> 00:20:45,807 When my restaurant burned down, the pressure of not being able 449 00:20:45,807 --> 00:20:48,726 to provide for my family, that was immense. 450 00:20:48,726 --> 00:20:51,647 And it took time to get past that. 451 00:20:51,647 --> 00:20:56,236 So I'm here now, competing for them, competing for our future. 452 00:20:59,364 --> 00:21:01,742 Love it. Alex, what would you do? 453 00:21:01,867 --> 00:21:03,911 I closed a couple restaurants, 454 00:21:04,036 --> 00:21:07,749 and it-- it put my company in a really bad place. 455 00:21:07,874 --> 00:21:09,251 Um... 456 00:21:09,376 --> 00:21:11,378 There was a point where I had to, 457 00:21:11,378 --> 00:21:16,592 um, use my kids' college fund to make payroll a couple weeks. 458 00:21:16,592 --> 00:21:17,969 Um. 459 00:21:18,094 --> 00:21:19,220 That was scary. 460 00:21:19,220 --> 00:21:23,851 So, obviously, I wanna replenish every bit of that. 461 00:21:26,354 --> 00:21:27,730 We all run restaurants, right? 462 00:21:27,730 --> 00:21:29,732 And we all know that it hangs by a thread. 463 00:21:29,732 --> 00:21:31,150 - And, you know, when you add - Everyday. 464 00:21:31,276 --> 00:21:33,487 children, it just... 465 00:21:33,612 --> 00:21:35,406 you-- you learn how vulnerable 466 00:21:36,532 --> 00:21:38,076 - it-- you are. - Yeah. 467 00:21:39,536 --> 00:21:42,914 For me, it, like, hits home. I, like, I just had a baby. 468 00:21:42,914 --> 00:21:43,100 So... 469 00:21:45,084 --> 00:21:46,043 I feel you. 470 00:21:48,462 --> 00:21:51,300 There are very important reasons that 471 00:21:51,425 --> 00:21:53,635 both of you wanna win this, obviously, 472 00:21:53,635 --> 00:21:55,095 so let's get down to business. 473 00:21:58,474 --> 00:22:01,436 Lee Anne, Alex, you made it to the final challenge. 474 00:22:02,521 --> 00:22:05,482 The last dish that you cook in this kitchen 475 00:22:05,608 --> 00:22:07,318 will be the most elevated of all. 476 00:22:10,071 --> 00:22:13,491 Your final challenge is to make a Michelin-worthy dish. 477 00:22:17,997 --> 00:22:20,500 Lee Anne, you have one protein left, tuna, 478 00:22:20,626 --> 00:22:24,254 {\an8}and Alex, you have the choice-- Ibérico pork shoulder and chops. 479 00:22:24,254 --> 00:22:26,674 {\an8}I've never worked in a Michelin-starred restaurant, 480 00:22:26,674 --> 00:22:31,972 and Alex is a Michelin-star, grade-A, number-one chef. 481 00:22:31,972 --> 00:22:34,516 So I've got my work cut out for me. 482 00:22:34,516 --> 00:22:37,061 I'm scared because she's worked 483 00:22:37,186 --> 00:22:38,897 at a million different restaurants 484 00:22:39,022 --> 00:22:42,359 and has a very, very high culinary IQ. 485 00:22:42,484 --> 00:22:46,405 But I've made it this far, and I badly wanna win. 486 00:22:46,530 --> 00:22:47,865 Chefs, take a look at the big clock. 487 00:22:53,330 --> 00:22:56,751 As soon as the clock gets 24, the challenge is over. 488 00:22:56,876 --> 00:22:57,752 So your time starts now. 489 00:23:05,886 --> 00:23:07,262 I never see you get choked up. 490 00:23:07,388 --> 00:23:08,431 - I know. - - I almost started crying 491 00:23:08,556 --> 00:23:09,474 'cause you started. Come on. 492 00:23:09,474 --> 00:23:11,685 The finale round always gets me. 493 00:23:13,228 --> 00:23:14,563 Oh, my God. 494 00:23:14,563 --> 00:23:16,190 I've made it to the finale. 495 00:23:16,190 --> 00:23:18,401 I've never made it to the finale of a show. 496 00:23:18,526 --> 00:23:21,154 And I am like, 497 00:23:22,406 --> 00:23:24,741 "I've earned this." I've worked my life to get here, 498 00:23:24,866 --> 00:23:26,661 and I'm gonna go all the way. 499 00:23:32,126 --> 00:23:34,086 Come on. Can't think. 500 00:23:34,086 --> 00:23:36,505 I am overwhelmingly, 501 00:23:37,924 --> 00:23:41,636 completely, and utterly exhausted. 502 00:23:41,761 --> 00:23:45,141 But I know what it feels like to liquidate 503 00:23:45,266 --> 00:23:46,934 my children's college savings. 504 00:23:46,934 --> 00:23:48,436 Please, God, where's the saffron? 505 00:23:48,436 --> 00:23:52,441 Someone's gonna win $100,000, and I want it to be me. 506 00:23:53,567 --> 00:23:54,776 There it is. 507 00:23:55,820 --> 00:23:59,073 Uh, do we have nori? 508 00:23:59,073 --> 00:24:00,783 Michelin-starred restaurants, 509 00:24:00,908 --> 00:24:03,620 they work for months, sometimes years, 510 00:24:03,746 --> 00:24:07,124 sometimes lifetimes on just one dish. 511 00:24:07,249 --> 00:24:08,460 I've got 30 minutes. 512 00:24:10,628 --> 00:24:11,713 {\an8}Oh, my God. 513 00:24:11,713 --> 00:24:12,922 And I'm exhausted. 514 00:24:12,922 --> 00:24:17,553 My back is killing me, but I know I have an advantage 515 00:24:17,553 --> 00:24:18,929 with my protein. 516 00:24:18,929 --> 00:24:21,641 Ahi tuna is something I use in my restaurant 517 00:24:21,641 --> 00:24:23,310 almost every day, and even though 518 00:24:23,435 --> 00:24:28,149 I can barely keep my eyes open, I can't mess this up. 519 00:24:28,149 --> 00:24:30,568 Michelin plate, Michelin plate, Michelin plate. 520 00:24:30,568 --> 00:24:32,321 {\an8}I've been a pastry chef 521 00:24:32,321 --> 00:24:34,156 {\an8}in three Michelin-star restaurants. 522 00:24:34,156 --> 00:24:37,493 When you think Michelin-level, not only does it have to be delicious, 523 00:24:37,493 --> 00:24:39,204 it has to look perfect. 524 00:24:39,329 --> 00:24:41,331 OK, um, think. 525 00:24:41,456 --> 00:24:43,041 I have two protein choices left. 526 00:24:43,166 --> 00:24:45,419 {\an8}The pork chop is the obvious choice. 527 00:24:45,419 --> 00:24:48,631 {\an8}But that shoulder steak, which is not as pretty, 528 00:24:48,631 --> 00:24:52,177 is the more delicious choice. I have to be rebellious. 529 00:24:52,177 --> 00:24:53,678 I have to do something different. 530 00:24:53,804 --> 00:24:55,765 All right, Alex, which protein did you pick? 531 00:24:55,765 --> 00:24:58,101 {\an8}The Ibérico presa, the shoulder steak. 532 00:24:58,101 --> 00:24:59,685 {\an8}- OK. - It's the most delicious. 533 00:24:59,685 --> 00:25:01,897 {\an8}There's a little bit of a risk there 'cause it's not the most 534 00:25:02,022 --> 00:25:03,357 tender cut of meat, Right. 535 00:25:03,482 --> 00:25:05,192 but it is the most flavorful. 536 00:25:06,527 --> 00:25:07,946 What are you making? 537 00:25:07,946 --> 00:25:10,532 I'm making an Ibérico pork steak 538 00:25:10,657 --> 00:25:12,700 {\an8}- with a carrot argan oil coulis. - OK. 539 00:25:13,911 --> 00:25:16,997 {\an8}What's going to elevate that to Michelin-level is 540 00:25:16,997 --> 00:25:21,002 technique, presentation, and just deliciousness. 541 00:25:21,002 --> 00:25:22,712 Twenty-three minutes left, chefs. 542 00:25:22,712 --> 00:25:24,381 Twenty-three. 543 00:25:24,506 --> 00:25:26,092 The romesco is going to be cut 544 00:25:26,217 --> 00:25:28,427 thick, the same thickness as the steak. 545 00:25:28,553 --> 00:25:30,847 {\an8}We're gonna add ras el hanout, which is a Moroccan 546 00:25:30,847 --> 00:25:34,059 {\an8}spice blend, on both the Romesco and the pork. 547 00:25:34,059 --> 00:25:35,352 There it is. 548 00:25:35,352 --> 00:25:37,312 I'm glazing carrots with brown butter, 549 00:25:37,312 --> 00:25:40,692 which immediately says elegance to me. 550 00:25:40,692 --> 00:25:44,029 Separately, I'm cooking more carrots to make a very elegant 551 00:25:44,029 --> 00:25:46,740 carrot argan oil sauce for my dish. 552 00:25:46,866 --> 00:25:49,619 {\an8}Argan oil has an extremely unique flavor, 553 00:25:49,744 --> 00:25:51,204 {\an8}like a psychedelic almond. 554 00:25:51,204 --> 00:25:52,831 {\an8}I know that this dish is gonna be unlike 555 00:25:52,831 --> 00:25:54,249 anything that anyone else will make. 556 00:25:57,086 --> 00:25:58,087 Whoo. 557 00:25:58,087 --> 00:26:00,715 I know you have fatigue, a lot of emotions going, 558 00:26:00,715 --> 00:26:02,050 all that stuff. 559 00:26:02,050 --> 00:26:06,054 Put that passion and emotion into those dishes. 560 00:26:06,054 --> 00:26:09,642 Basically, I'm gonna make a marinated piece of fish. 561 00:26:09,767 --> 00:26:13,606 I wanna play into the tuna's natural ability to be served 562 00:26:13,731 --> 00:26:17,234 rare, but at the same time, I wanna add glamour to it. 563 00:26:17,234 --> 00:26:21,489 So for my elevated Michelin-star dish, I'm making 564 00:26:21,615 --> 00:26:24,284 {\an8}nori and feuilles de brick wrapped tuna loin. 565 00:26:24,284 --> 00:26:25,285 {\an8}What is it? 566 00:26:25,411 --> 00:26:26,746 {\an8}It's called feuilles de brick. 567 00:26:26,746 --> 00:26:28,289 {\an8}Feuilles de brick, um. 568 00:26:28,289 --> 00:26:30,249 {\an8}F-- I can't, I don't speak French. 569 00:26:30,249 --> 00:26:31,501 It's pastry. 570 00:26:31,627 --> 00:26:35,797 And I'm gonna serve that over caviar yuzu beurre blanc. 571 00:26:35,923 --> 00:26:37,675 Gives it a little bit of elegance. 572 00:26:37,800 --> 00:26:41,804 With butter-braised endive and radishes. 573 00:26:44,141 --> 00:26:45,309 That's cooking. 574 00:26:45,434 --> 00:26:48,604 It's just like a French-Japanese mashup. 575 00:26:48,604 --> 00:26:49,940 It's very me. 576 00:26:49,940 --> 00:26:53,401 And it's a culmination of a lot of the things that I've learned 577 00:26:53,401 --> 00:26:54,819 in my culinary career. 578 00:26:54,945 --> 00:26:56,989 Get some greens, brown-- a little endive browning. 579 00:26:58,658 --> 00:27:00,660 {\an8}- Radishes poaching. - Yeah. 580 00:27:00,660 --> 00:27:02,496 {\an8}OK. I'm not gonna interrupt 581 00:27:02,496 --> 00:27:03,497 {\an8}and slow you guys down. 582 00:27:03,622 --> 00:27:04,831 {\an8}Thank you, Chef. 583 00:27:04,831 --> 00:27:08,503 My only concern at this point is I've never made this dish 584 00:27:08,503 --> 00:27:09,837 in my life. 585 00:27:09,837 --> 00:27:14,218 In theory, I know it will work, but, like, I've never served it 586 00:27:14,343 --> 00:27:16,011 to anybody for review. 587 00:27:16,011 --> 00:27:19,933 $100,000 on the line. Oh, my God. 588 00:27:26,816 --> 00:27:28,943 What is a Michelin... 589 00:27:30,653 --> 00:27:32,364 dish to you? 590 00:27:32,364 --> 00:27:35,617 I do think the one thing that is consistent is 591 00:27:35,742 --> 00:27:37,745 {\an8}the quality of the product has to be perfect. 592 00:27:37,870 --> 00:27:39,163 {\an8}And that takes a lot of work. 593 00:27:39,163 --> 00:27:41,416 It has to have a uniqueness to it that makes it 594 00:27:41,541 --> 00:27:43,711 inherently yours as a chef. 595 00:27:43,711 --> 00:27:46,171 I guess this sense of, like, flawlessness. 596 00:27:46,171 --> 00:27:47,298 Can't miss. 597 00:27:47,423 --> 00:27:49,467 Chefs, you have about 19 minutes left. 598 00:27:49,592 --> 00:27:50,593 Whew. 599 00:27:53,722 --> 00:27:55,683 I am finishing my sauce, 600 00:27:55,683 --> 00:27:57,435 {\an8}an umami bomb beurre blanc 601 00:27:57,435 --> 00:28:01,481 {\an8}with yuzu, ginger, some miso. 602 00:28:01,606 --> 00:28:04,985 Normally, beurre blanc is with, like, a white wine reduction 603 00:28:05,110 --> 00:28:07,572 {\an8}that you emulsify cold butter into it. 604 00:28:07,572 --> 00:28:09,532 {\an8}I do what I like to call blender beurre blanc, where 605 00:28:09,532 --> 00:28:11,409 {\an8}I just throw some stuff in the blender, 606 00:28:11,409 --> 00:28:13,537 {\an8}and then I add in melted butter. It's delicious. 607 00:28:16,832 --> 00:28:18,334 That sauce sounds good. 608 00:28:18,459 --> 00:28:19,794 Yeah, it sounds like the right thickness. 609 00:28:19,794 --> 00:28:20,962 Yeah, you know what I mean? 610 00:28:21,087 --> 00:28:22,297 - Like, it has body. - Uh-huh. 611 00:28:24,466 --> 00:28:26,969 And then I add the salty caviar. 612 00:28:27,094 --> 00:28:28,346 That is the trick. 613 00:28:30,973 --> 00:28:33,101 Salty, but it's supposed to be. 614 00:28:33,101 --> 00:28:36,938 Next, I put my tuna packages down in the oil. 615 00:28:36,938 --> 00:28:39,942 It's cooking the nori and searing the outer edge 616 00:28:39,942 --> 00:28:41,152 of that tuna. 617 00:28:41,277 --> 00:28:43,029 $100,000 on the line. 618 00:28:43,154 --> 00:28:45,866 My hands are shaking. My palate is blown. 619 00:28:45,991 --> 00:28:50,497 But I have made it here past 22 other chefs. 620 00:28:51,790 --> 00:28:55,210 I want my boy to be proud of Mommy, you know? 621 00:28:55,336 --> 00:28:57,338 He's seen Mommy lose a bunch. 622 00:28:57,463 --> 00:28:59,340 But now I want him to see Mommy win, 623 00:28:59,465 --> 00:29:01,301 and I want him to see me win big, you know? 624 00:29:01,301 --> 00:29:02,386 So... 625 00:29:08,017 --> 00:29:10,520 This is more sauté pans than I've used at any time 626 00:29:10,520 --> 00:29:11,813 in the competition. 627 00:29:11,813 --> 00:29:14,191 I'm trying to cook as much as humanly possible. 628 00:29:16,652 --> 00:29:18,654 {\an8}Ibérico pork is some of the finest pork 629 00:29:18,654 --> 00:29:19,739 {\an8}you could ever taste. 630 00:29:19,864 --> 00:29:22,867 I'm grilling it very gently and with great care. 631 00:29:22,867 --> 00:29:25,663 - Come on, please. - Feeling good? 632 00:29:25,663 --> 00:29:27,915 Was it harder than you thought it would be, or just a little 633 00:29:28,040 --> 00:29:29,500 emotionally harder? Both? 634 00:29:30,584 --> 00:29:32,045 It's the emotional part. 635 00:29:32,170 --> 00:29:33,713 Cooking on camera 636 00:29:35,090 --> 00:29:38,052 exposes you so completely. 637 00:29:38,052 --> 00:29:41,597 I've always been a little hesitant to go on TV, 638 00:29:41,722 --> 00:29:44,101 even a little self-conscious about it. 639 00:29:44,226 --> 00:29:46,687 So this was scary for me. 640 00:29:46,687 --> 00:29:49,106 Look, I made it this far. I'm very proud of myself. 641 00:29:49,231 --> 00:29:50,608 I didn't think it was gonna be like this. 642 00:29:53,361 --> 00:29:56,866 Chefs, you have five minutes left to cook 643 00:29:56,866 --> 00:29:59,743 in this crazy competition. 644 00:29:59,869 --> 00:30:01,788 Home stretch. 645 00:30:01,913 --> 00:30:06,251 Elevated Michelin-star dish is all about execution. 646 00:30:06,251 --> 00:30:09,088 First thing I do is I lay down the piece of endive on top. 647 00:30:10,256 --> 00:30:11,591 Three and a half minutes left, chefs. 648 00:30:11,716 --> 00:30:12,758 Three and a half. 649 00:30:12,884 --> 00:30:15,345 I put the caviar sauce on the bottom of the plate, 650 00:30:15,345 --> 00:30:19,767 and it looks beautiful. I put two medallions of tuna. 651 00:30:19,767 --> 00:30:22,312 I need to make sure I don't put too much on the plate, 652 00:30:22,437 --> 00:30:23,563 and I keep it simple. 653 00:30:24,939 --> 00:30:27,151 It's gotta be $100,000 perfect. 654 00:30:27,276 --> 00:30:28,861 {\an8}Chefs, 90 seconds left. 655 00:30:28,861 --> 00:30:30,404 {\an8}Oh, my God. 656 00:30:30,404 --> 00:30:32,616 Remember, last looks, seasonings, 657 00:30:32,741 --> 00:30:35,619 rims and plates wiped as good as possible. 658 00:30:35,744 --> 00:30:37,455 All the things you would expect if you went to 659 00:30:37,580 --> 00:30:39,957 a Michelin-star restaurant. Perfection. 660 00:30:39,957 --> 00:30:43,504 The first thing I'm putting down is the carrot argan oil coulis. 661 00:30:43,629 --> 00:30:45,130 This is a huge focal point. 662 00:30:45,255 --> 00:30:48,800 I'm saucing it in a very Jackson Pollock style. 663 00:30:48,800 --> 00:30:52,805 Next is taking my romesco, placing it on the plate. 664 00:30:52,805 --> 00:30:54,307 Next, I'm plating the carrots. 665 00:30:54,307 --> 00:30:57,144 They're perfectly tender and perfectly glazed. 666 00:30:57,144 --> 00:30:59,355 It's time to put the pork on the plate. 667 00:30:59,480 --> 00:31:02,025 Everything is at risk here. I'm going for broke. 668 00:31:02,150 --> 00:31:04,027 I'm proud of it, and I think it's beautiful, 669 00:31:04,152 --> 00:31:07,072 but I'm wondering if I pushed it too far. 670 00:31:07,072 --> 00:31:09,534 So, chefs, we have 30 seconds left. 671 00:31:09,659 --> 00:31:11,994 Longest culinary day of your life. 672 00:31:11,994 --> 00:31:14,831 Look over everything two and three times. 673 00:31:14,831 --> 00:31:15,999 So intense. 674 00:31:16,124 --> 00:31:18,168 Really feels like a Michelin-star kitchen. 675 00:31:19,963 --> 00:31:22,257 Energy level is very different now. 676 00:31:22,257 --> 00:31:25,009 {\an8}You could cut it with a knife. They are so close. 677 00:31:25,134 --> 00:31:26,887 {\an8}Oh, my God! 678 00:31:27,012 --> 00:31:29,848 {\an8}Make it be the best plate of food you have ever put up. 679 00:31:29,974 --> 00:31:32,561 We know how capable you both are. 680 00:31:32,686 --> 00:31:36,356 - Ten, nine, - eight, seven, 681 00:31:36,481 --> 00:31:40,653 six, five, four, three, 682 00:31:40,653 --> 00:31:44,157 two, one. - Hands up, chefs. 683 00:31:44,157 --> 00:31:45,784 - Incredible. - Congrats, chefs. 684 00:31:45,784 --> 00:31:47,327 Congratulations. 685 00:31:47,327 --> 00:31:48,870 I hope you both are very proud. 686 00:31:53,251 --> 00:31:56,005 OK. This is going to be... 687 00:31:57,715 --> 00:31:58,716 {\an8}I don't know. 688 00:31:58,716 --> 00:31:59,925 I've got no juice. 689 00:32:00,050 --> 00:32:03,138 My hands are shaking. My eyelids can't stay up. 690 00:32:03,138 --> 00:32:06,558 And, uh, there's a spark of hope. 691 00:32:07,893 --> 00:32:08,894 Spark of hope. 692 00:32:09,895 --> 00:32:11,856 - Hi. - The Lee Anne Wong. 693 00:32:11,856 --> 00:32:13,400 - How'd you do, Mr. Alex Stupak? - Who knew? 694 00:32:13,525 --> 00:32:15,152 I don't know. I, eh. 695 00:32:16,320 --> 00:32:18,155 I'm tired. 696 00:32:18,155 --> 00:32:19,282 Lee Anne's tired. 697 00:32:19,407 --> 00:32:21,993 We're too tired to even have a conversation anymore. 698 00:32:21,993 --> 00:32:25,331 But making it this far in such a difficult competition. 699 00:32:26,749 --> 00:32:28,250 It's a pretty special moment. 700 00:32:30,586 --> 00:32:32,756 - Oh, God. - That was nuts. 701 00:32:32,881 --> 00:32:34,883 - Oh, my God, that was crazy. - Me and you, Lee Anne. 702 00:32:34,883 --> 00:32:38,095 I'm just like, "Thank God that's done with." 703 00:32:39,138 --> 00:32:41,015 Aye-yi-yi, that felt horrible. 704 00:32:41,015 --> 00:32:44,895 Oh, my God, it was really, really a lot. 705 00:32:46,104 --> 00:32:47,773 I'm just exhausted. 706 00:32:50,068 --> 00:32:51,778 I'm very proud of myself. 707 00:32:51,903 --> 00:32:55,783 My performance the past 24 hours, I have blacked out 708 00:32:55,908 --> 00:32:59,328 on several different occasions, but I'm here. 709 00:32:59,453 --> 00:33:02,457 Win or lose, I've made it to this moment. 710 00:33:02,457 --> 00:33:04,459 - I'm so nervous right now. - Me too. 711 00:33:07,797 --> 00:33:09,965 One thing that I'm going through in this show that I've 712 00:33:10,091 --> 00:33:14,763 never gone through before is nervousness fatigue. 713 00:33:14,763 --> 00:33:15,972 I can't describe it. 714 00:33:16,098 --> 00:33:19,143 I mean, how many times are you gonna get nervous 715 00:33:19,143 --> 00:33:21,979 with your heart racing in a 24-hour period? 716 00:33:22,105 --> 00:33:24,732 So, yeah, I'm sick and tired of being nervous at this point. 717 00:33:24,732 --> 00:33:25,943 I just wanna be done with it. 718 00:33:25,943 --> 00:33:27,986 - Good job, buddy. - Great job. 719 00:33:28,112 --> 00:33:31,491 Oh, this was such a long two days, day and a half, 720 00:33:32,701 --> 00:33:35,370 day. - All right, one last time. 721 00:33:35,495 --> 00:33:39,125 Let's bring in our finale judges, Alex, Jet, 722 00:33:39,125 --> 00:33:40,418 and Jean-Georges. 723 00:33:41,919 --> 00:33:43,964 - Wow. - Ooh-la-la. 724 00:33:43,964 --> 00:33:46,508 - This is a tough panel. - Yeah. 725 00:33:46,633 --> 00:33:51,139 OK, judges, the challenge for the two remaining chefs was 726 00:33:51,139 --> 00:33:53,391 to make a Michelin-worthy dish. 727 00:33:54,642 --> 00:33:56,937 So what does that mean to you, Chef? 728 00:33:56,937 --> 00:33:59,022 When you taste it, you know it's a yes 729 00:33:59,148 --> 00:34:01,484 or it's a no. It's magic or it's not. 730 00:34:01,484 --> 00:34:03,778 - I'm gonna dream about it. - All right. 731 00:34:03,778 --> 00:34:06,531 Well, that's what the chefs needed to achieve. 732 00:34:06,531 --> 00:34:07,825 Wow. 733 00:34:07,825 --> 00:34:11,537 {\an8}The first dish, nori seared ahi tuna, osetra caviar 734 00:34:11,662 --> 00:34:14,291 {\an8}yuzu beurre blanc, radish, endive. 735 00:34:20,214 --> 00:34:22,425 First of all, when I dine at a Michelin restaurant, 736 00:34:22,550 --> 00:34:24,135 plating, that's the expectation. 737 00:34:24,135 --> 00:34:26,138 This plate is so well composed. 738 00:34:26,138 --> 00:34:29,433 The meticulousness of the roll, the level of searing 739 00:34:29,558 --> 00:34:32,645 from opaque into translucent. 740 00:34:32,645 --> 00:34:35,190 Then the endive is still tender and sweet. 741 00:34:37,359 --> 00:34:39,695 Sometimes dishes look better than they taste 742 00:34:39,695 --> 00:34:41,489 in these very fine restaurants, 743 00:34:41,489 --> 00:34:43,283 but this tastes as good as it looks. 744 00:34:44,284 --> 00:34:45,285 {\an8}Michelin. 745 00:34:52,293 --> 00:34:53,878 - Oui, c'est ça. - But it's there. 746 00:34:53,878 --> 00:34:54,879 It's there? 747 00:34:54,879 --> 00:34:56,715 {\an8}- OK. - It's there. 748 00:34:56,715 --> 00:34:58,008 You got this, Lee Anne. 749 00:34:59,343 --> 00:35:01,262 I think the endive and the braised radish tell me 750 00:35:01,387 --> 00:35:03,264 this person works in a French restaurant. 751 00:35:03,389 --> 00:35:07,061 And then the other side is skewing more Asian, 752 00:35:07,061 --> 00:35:09,146 and that to me is Michelin cooking. 753 00:35:09,271 --> 00:35:13,276 When you get what someone's story is and their passion 754 00:35:13,276 --> 00:35:15,278 in the ingredients and the way they curated them. 755 00:35:15,278 --> 00:35:18,198 That said, I need more yuzu. 756 00:35:18,198 --> 00:35:21,035 I want maybe a little lime zest or lemon zest in here. 757 00:35:21,035 --> 00:35:23,955 Like, I want the bitter to bring out the acidity 758 00:35:24,080 --> 00:35:26,250 in the beurre blanc, and I want more caviar, 759 00:35:26,250 --> 00:35:28,293 which is fat. This dish needs fat. 760 00:35:30,045 --> 00:35:30,964 OK. 761 00:35:30,964 --> 00:35:32,799 We're gonna move to the second dish. 762 00:35:32,924 --> 00:35:33,925 My dish is a mess. 763 00:35:36,511 --> 00:35:40,432 {\an8}Next, you have an Ibérico pork shoulder steak 764 00:35:40,432 --> 00:35:44,646 {\an8}with a carrot argan oil coulis, romesco, and fresh mint. 765 00:35:47,607 --> 00:35:49,986 {\an8}- Oh, my God, I'm so nervous. - I don't know. 766 00:35:49,986 --> 00:35:51,279 - Uh-oh. - Uh-oh. 767 00:35:58,495 --> 00:35:59,496 This is confusing. 768 00:35:59,496 --> 00:36:00,999 There's a ton of cooking that went on here. 769 00:36:00,999 --> 00:36:02,584 {\an8}This person cooked more. 770 00:36:02,709 --> 00:36:05,461 And I think everything's really beautifully cooked considering 771 00:36:05,461 --> 00:36:08,257 how much they took on. - Mmm. 772 00:36:08,382 --> 00:36:11,051 The roasted cauliflower is really a standout. 773 00:36:11,051 --> 00:36:12,303 Mm. 774 00:36:12,303 --> 00:36:14,890 {\an8}The one thing I don't love about this dish is this cut 775 00:36:15,015 --> 00:36:18,393 {\an8}of pork is wrong for this context. 776 00:36:18,518 --> 00:36:20,062 {\an8}It's a cut of meat that to me 777 00:36:20,062 --> 00:36:22,273 {\an8}asks for direct glazing - Yeah. 778 00:36:22,398 --> 00:36:26,153 and charring to be its best version of itself. 779 00:36:26,153 --> 00:36:29,364 {\an8}Everything else on the plate is the best version of itself. 780 00:36:29,364 --> 00:36:31,200 {\an8}And the pork's like, "Hold up, guys. 781 00:36:31,200 --> 00:36:32,869 {\an8}Let me get in line for the dance routine." 782 00:36:32,869 --> 00:36:33,870 Wow. 783 00:36:33,870 --> 00:36:35,622 That's very French. Should be. 784 00:36:35,747 --> 00:36:36,916 - No? - Yes. 785 00:36:37,041 --> 00:36:38,125 And is that a bad thing, Chef? 786 00:36:38,250 --> 00:36:40,419 - No, it's a good thing. - Mm-hmm. 787 00:36:40,419 --> 00:36:42,379 I can't believe Jean-Georges is eating our food right now. 788 00:36:42,379 --> 00:36:43,924 - I know, right? - I think it's well composed. 789 00:36:43,924 --> 00:36:45,050 I like the purées. 790 00:36:45,050 --> 00:36:47,677 I like the-- the roasted carrots, the raisins. 791 00:36:47,677 --> 00:36:49,305 JG's digging it. 792 00:36:49,430 --> 00:36:51,682 The pork, I think, could have been hard grilled. 793 00:36:51,682 --> 00:36:54,852 Like, more texture on the exterior to give more 794 00:36:54,852 --> 00:36:56,939 smoke and char. - I took a chance. 795 00:36:56,939 --> 00:36:58,565 It was more flavorful than the pork loin. 796 00:36:58,565 --> 00:37:02,153 That being said, though, like, this is, like, 797 00:37:02,278 --> 00:37:05,198 the girl you think you want to marry when you're younger 798 00:37:05,198 --> 00:37:08,035 to take to prom, and this is the woman you go, "Wow, 799 00:37:08,035 --> 00:37:12,122 there's a lot of layers." - Thanks, Uncle Jet. 800 00:37:12,247 --> 00:37:13,541 There's a lot of depth there. 801 00:37:13,541 --> 00:37:16,795 Very artistic, the layers of purée. 802 00:37:16,795 --> 00:37:21,008 I started to admire the chef the longer I ate it. 803 00:37:21,133 --> 00:37:23,928 All right, you guys, I'm gonna turn off the feed real quick. 804 00:37:23,928 --> 00:37:25,180 Oh, my God. 805 00:37:26,640 --> 00:37:29,476 The bad part is, one of the chefs is not gonna win. 806 00:37:29,476 --> 00:37:31,479 The good news is, is one of the chefs is gonna leave 807 00:37:31,604 --> 00:37:33,272 - $100,000 richer. - Wow. 808 00:37:36,651 --> 00:37:38,237 I don't wanna walk back out there. 809 00:37:38,237 --> 00:37:39,655 Hey, we're here for our families. 810 00:37:39,655 --> 00:37:42,449 We're here for our employees. We're here for our ohana. 811 00:37:43,660 --> 00:37:45,245 I'm, like, totally gonna break down crying, 812 00:37:45,245 --> 00:37:46,413 and I'm gonna cry in your lap. 813 00:37:46,413 --> 00:37:49,333 So I'm just gonna try and contain myself right here. 814 00:37:49,333 --> 00:37:50,418 Oh, it's so emotional. 815 00:37:51,877 --> 00:37:53,045 - Wow. - There you go. 816 00:37:53,170 --> 00:37:54,505 - Wow. - All right. 817 00:37:54,630 --> 00:37:56,049 Chefs, we're gonna go stand in the front, 818 00:37:56,174 --> 00:37:57,968 and we're gonna give away some cash. 819 00:37:57,968 --> 00:37:59,011 Oh, wow. 820 00:37:59,011 --> 00:38:00,429 Culinary, you can clear the table. 821 00:38:03,683 --> 00:38:04,809 Resetting. 822 00:38:06,144 --> 00:38:07,521 All right, let's bring out the chefs. 823 00:38:07,646 --> 00:38:09,064 - Aye-yi-yi. - Great job. 824 00:38:10,149 --> 00:38:12,317 Great job. 825 00:38:14,863 --> 00:38:15,864 - You ready? - Yep. 826 00:38:15,989 --> 00:38:16,990 All right. 827 00:38:20,369 --> 00:38:22,705 Here are the chefs that have been cooking for you 828 00:38:22,830 --> 00:38:24,749 - this whole shift. - Wow. 829 00:38:24,875 --> 00:38:28,295 Chef Alex Stupak and Chef Lee Anne Wong. 830 00:38:28,295 --> 00:38:29,296 - Hi. - Nice to see you. 831 00:38:29,296 --> 00:38:30,547 How are you? 832 00:38:30,672 --> 00:38:35,136 They have cooked their asses off for the past 24 hours. 833 00:38:35,136 --> 00:38:37,556 - Wow. - Familiar faces, wow. 834 00:38:37,681 --> 00:38:38,682 I know you both. 835 00:38:38,682 --> 00:38:40,809 I have a whole relationship with you in New York 836 00:38:40,809 --> 00:38:42,979 and your restaurants. And you, I've known forever. 837 00:38:42,979 --> 00:38:45,732 Your cooking, and I love your boldness and your audacity. 838 00:38:45,732 --> 00:38:48,777 - Thank you. - It's nice to see you both. 839 00:38:48,903 --> 00:38:51,906 And I feel that you two should be incredibly proud 840 00:38:52,031 --> 00:38:53,699 because you are the final two. 841 00:38:55,994 --> 00:38:57,162 But unfortunately, 842 00:38:58,455 --> 00:39:00,100 we know that it comes to this point where we have to tell 843 00:39:00,100 --> 00:39:04,545 the twenty-third chef it is time for them to clock out. 844 00:39:08,258 --> 00:39:11,512 The chef that is clocking out in this final battle... 845 00:39:16,101 --> 00:39:17,102 ...is... 846 00:39:19,438 --> 00:39:20,314 Chef Alex. 847 00:39:23,609 --> 00:39:26,071 Chef, I have to tell you, when you first walked in, 848 00:39:26,071 --> 00:39:28,448 in my heart, I truly thought you were gonna win it all. 849 00:39:28,573 --> 00:39:31,119 You cooked beautifully the entire time. 850 00:39:31,244 --> 00:39:33,871 - I hope you're incredibly proud. - An honor to lose to her. 851 00:39:33,871 --> 00:39:38,794 I am completely disappointed that 852 00:39:39,962 --> 00:39:41,630 I didn't win. 853 00:39:41,755 --> 00:39:42,799 Thanks, everyone. 854 00:39:42,924 --> 00:39:43,800 - Chef. - This was awesome. 855 00:39:43,925 --> 00:39:45,135 Thank you. 856 00:39:45,260 --> 00:39:49,140 At the same time, I cooked my ass off for 24 hours, 857 00:39:49,140 --> 00:39:51,016 and I made my family proud, 858 00:39:51,142 --> 00:39:53,811 and that's the most important part. 859 00:39:55,647 --> 00:39:57,732 Honestly, if I could pick, 860 00:39:57,732 --> 00:40:00,527 who would I be most proud to lose to? 861 00:40:02,280 --> 00:40:03,990 It's definitely Lee Anne. 862 00:40:04,115 --> 00:40:06,367 Lee Anne is a friend, a real chef, 863 00:40:06,492 --> 00:40:07,911 tremendously talented. 864 00:40:07,911 --> 00:40:09,955 She deserved this. She earned this. 865 00:40:18,339 --> 00:40:20,759 The first thing you told me, Lee Anne, is "I've done 866 00:40:20,759 --> 00:40:23,762 a lot of these. It is my time." 867 00:40:23,762 --> 00:40:25,682 You're gonna make me cry. Damn it! 868 00:40:25,807 --> 00:40:29,102 "It is my time to win," and Chef, you did. 869 00:40:30,353 --> 00:40:31,814 I am overjoyed. 870 00:40:31,814 --> 00:40:34,901 I feel like a winner for the first time ever. 871 00:40:35,026 --> 00:40:37,696 And that feels freaking awesome. 872 00:40:37,696 --> 00:40:40,199 I am stoked to the moon and back. 873 00:40:40,324 --> 00:40:41,783 - Who would have thunk? - Oh, my God. 874 00:40:41,783 --> 00:40:45,830 A week ago, we were talking about-- oh, you're amazing. 875 00:40:45,830 --> 00:40:48,124 - Bravo. - I'm so glad. 876 00:40:48,124 --> 00:40:50,044 Thank you. 877 00:40:50,044 --> 00:40:52,463 You got really crabby in the middle there, Chef. 878 00:40:52,463 --> 00:40:56,218 But boy, did you rally like a-- you rallied. 879 00:40:57,260 --> 00:40:58,220 I get a gold knife. 880 00:40:58,220 --> 00:40:59,512 You get a Golden Knife, baby. 881 00:40:59,512 --> 00:41:03,893 Oh, my God. 882 00:41:04,018 --> 00:41:07,064 It's been a crazy few years, post-fires, 883 00:41:07,064 --> 00:41:09,107 post-restaurant burning down. 884 00:41:09,233 --> 00:41:12,569 I'm finally finding my feet again this year, and this is 885 00:41:12,569 --> 00:41:14,948 literally the cherry and the whipped cream on top. 886 00:41:15,073 --> 00:41:16,950 Chef, you won $100,000. 887 00:41:17,075 --> 00:41:20,162 Oh, my God! 888 00:41:20,162 --> 00:41:21,747 This is really validating for me, 889 00:41:21,747 --> 00:41:24,250 to beat a chef as accomplished as Alex. 890 00:41:24,250 --> 00:41:25,627 I'm sorry. 891 00:41:25,752 --> 00:41:26,878 I'm in disbelief. 892 00:41:26,878 --> 00:41:29,381 I've been competing for 20 years. 893 00:41:29,381 --> 00:41:31,342 This is the hardest thing I've ever done. 894 00:41:32,426 --> 00:41:35,429 I can't wait to tell my son and my husband. 895 00:41:35,554 --> 00:41:38,141 I can't wait to tell my staff at my restaurants, 896 00:41:38,267 --> 00:41:41,186 like, I'm just-- 897 00:41:41,186 --> 00:41:43,523 - Thank you, guys. - Thank you. 898 00:41:43,523 --> 00:41:46,526 I'm in shock that I'm still here, like. 899 00:41:46,526 --> 00:41:48,696 Lee Anne, you know who else is proud of you? 900 00:41:48,696 --> 00:41:50,781 There's been a crew that's been watching you cook 901 00:41:50,781 --> 00:41:51,782 the whole time. - Yes. 902 00:41:51,782 --> 00:41:53,200 - For 20 years. - Crew, what do you think? 903 00:41:53,200 --> 00:41:56,788 {\an8}Let's give it up for the Last Chef Standing-- 904 00:41:56,913 --> 00:42:00,292 {\an8}Chef Lee Anne Wong. Whoo! 905 00:42:00,417 --> 00:42:02,878 {\an8}Oh, my God.