1
00:00:01,100 --> 00:00:02,266
You know, Hunter,
this is gonna be
2
00:00:02,266 --> 00:00:03,600
one of those nights
to remember.
3
00:00:03,667 --> 00:00:05,200
-What?
-Wow.
4
00:00:05,266 --> 00:00:07,600
Tonight, we're gonna pull off
a big double surprise.
5
00:00:07,667 --> 00:00:08,767
[Katt Dreyfuss] Yikes!
6
00:00:08,767 --> 00:00:10,066
[Guy Fieri] The judges are
about to find out
7
00:00:10,066 --> 00:00:11,700
that this is
a spicy competition.
8
00:00:11,767 --> 00:00:12,767
My head's starting to sweat.
9
00:00:12,767 --> 00:00:15,300
And the chefs, well,
they're gonna discover
10
00:00:15,367 --> 00:00:17,600
it's also a "Beat the Judges"
competition.
11
00:00:17,667 --> 00:00:18,567
Holy smokes.
12
00:00:18,567 --> 00:00:19,767
-Wow.
-Let's do it.
13
00:00:19,767 --> 00:00:21,767
[Guy] In round one,
three accomplished chefs
14
00:00:21,767 --> 00:00:23,467
will compete
in a spice challenge,
15
00:00:23,467 --> 00:00:26,767
but only the highest
scoring chef will move on
to round two.
16
00:00:26,767 --> 00:00:29,967
The winner of round one
gets an automatic $10,000
17
00:00:29,967 --> 00:00:30,000
and a shot
at doubling their money.
18
00:00:30,000 --> 00:00:31,667
and a shot
at doubling their money.
19
00:00:31,667 --> 00:00:34,400
But they have to beat
one of the all-star judges
20
00:00:34,467 --> 00:00:36,767
in a one-on-one
spice battle royale.
21
00:00:36,767 --> 00:00:38,266
Just me, or are we
all sweating?
22
00:00:38,266 --> 00:00:40,000
They want spicy,
so I'm gonna give it to them.
23
00:00:40,000 --> 00:00:41,100
This is gonna be epic.
24
00:00:41,166 --> 00:00:42,767
We're gonna judge them,
then we're gonna beat them.
25
00:00:42,767 --> 00:00:45,967
It's Beat the Judges Spicy,
right now
on Guy's Grocery Games.
26
00:00:49,567 --> 00:00:51,667
So let's meet our spicy chefs.
27
00:00:51,667 --> 00:00:54,000
Now first up,
we have Katt Dreyfuss,
28
00:00:54,000 --> 00:00:56,100
chef de cuisine
of a Boston wine bar,
29
00:00:56,100 --> 00:00:59,100
known for its seasonal
spicy bites.
30
00:00:59,166 --> 00:01:00,000
So I work at Hailey.Henry
in Downtown Crossing.
31
00:01:00,000 --> 00:01:01,100
So I work at Hailey.Henry
in Downtown Crossing.
32
00:01:01,166 --> 00:01:03,667
We have a lot of spicy bites
from my menu.
33
00:01:03,667 --> 00:01:05,667
I'm known for
my house-made chili crisp,
34
00:01:05,667 --> 00:01:08,467
and we pair
all of our spicy foods
with natural wine.
35
00:01:08,467 --> 00:01:10,200
I want to be sweating
when I'm eating.
36
00:01:10,266 --> 00:01:12,100
I will just eat
a whole jalapeno,
37
00:01:12,166 --> 00:01:13,667
just want it spicy
all the time.
38
00:01:13,667 --> 00:01:14,867
-Hi, chef!
-[Guy] Here we go!
39
00:01:14,867 --> 00:01:15,867
-What about the boss!
-Let's do it!
40
00:01:18,467 --> 00:01:19,800
Next, we got
Christopher Callender,
41
00:01:19,867 --> 00:01:21,166
the executive chef
from Brooklyn,
42
00:01:21,166 --> 00:01:24,667
whose spicy Caribbean cuisine
has been featured in Forbes.
43
00:01:24,667 --> 00:01:26,367
[Christopher Callender]
I come from a Jamaican family.
44
00:01:26,367 --> 00:01:29,467
I love heat because I've,
you know, grown up on it.
45
00:01:29,467 --> 00:01:30,000
Literally as a toddler,
I was eating all types
of pepper sauces.
46
00:01:30,000 --> 00:01:32,600
Literally as a toddler,
I was eating all types
of pepper sauces.
47
00:01:32,667 --> 00:01:34,667
If you don't know anything
about Caribbean food,
48
00:01:34,667 --> 00:01:36,767
know one thing,
spice is everything.
49
00:01:36,767 --> 00:01:37,767
-[Guy] There you go, chef.
-Chef.
50
00:01:37,767 --> 00:01:39,100
Looking good with that hair.
51
00:01:41,166 --> 00:01:44,467
And finally Jenna Lucas,
the Pennsylvania
chef de cuisine,
52
00:01:44,467 --> 00:01:46,800
who grows her own peppers
at her farm
53
00:01:46,867 --> 00:01:48,567
and makes her popular
hot honey,
54
00:01:48,567 --> 00:01:50,367
talk about sweet heat.
55
00:01:50,367 --> 00:01:52,166
[Jenna Lucas]
I am chef hot honey.
56
00:01:52,166 --> 00:01:55,700
I made the hot honey
for the restaurant.
57
00:01:55,767 --> 00:01:59,100
I love a little bit of sweet,
I love a little bit of heat,
58
00:01:59,166 --> 00:02:00,000
and it kind of just
came from there.
59
00:02:00,000 --> 00:02:01,867
and it kind of just
came from there.
60
00:02:01,867 --> 00:02:05,500
I cook with peppers
that people usually
don't even know of.
61
00:02:05,567 --> 00:02:08,200
We have Death Spiral,
we have Lemon Drop peppers,
62
00:02:08,266 --> 00:02:10,166
ghosts. Spice is life.
63
00:02:10,166 --> 00:02:11,600
-[Guy] There you go, chef.
-What's going on?
64
00:02:11,667 --> 00:02:13,200
Strolling and rolling.
There we go.
65
00:02:13,266 --> 00:02:14,400
Gonna get hot in here.
66
00:02:15,100 --> 00:02:16,667
Chefs, welcome!
67
00:02:16,667 --> 00:02:18,567
Now, we're standing
in Flavortown,
68
00:02:18,567 --> 00:02:19,900
getting ready to sweat it out.
69
00:02:19,967 --> 00:02:22,500
-[all groaning]
-Oh, boy.
70
00:02:22,567 --> 00:02:25,266
[Guy] You clearly know
how to put the heat in eat.
71
00:02:25,266 --> 00:02:26,867
So I had to bring you
72
00:02:26,867 --> 00:02:30,000
to one of my favorite
Triple G competitions,
73
00:02:30,000 --> 00:02:30,400
to one of my favorite
Triple G competitions,
74
00:02:30,467 --> 00:02:32,767
Beat the Judges,
spicy edition.
75
00:02:32,767 --> 00:02:33,867
-Wow.
-What?
76
00:02:33,867 --> 00:02:35,867
[Guy] What I love more
than a spicy competition
77
00:02:35,867 --> 00:02:37,567
is to watch the judges sweat.
78
00:02:37,567 --> 00:02:38,667
[sighs]
79
00:02:39,400 --> 00:02:41,367
At the end
of this first round,
80
00:02:41,367 --> 00:02:43,700
they're gonna be sweating,
you'll be sweating
81
00:02:43,767 --> 00:02:48,166
because tonight, whoever makes
the highest scorching scoring
82
00:02:48,166 --> 00:02:50,000
spicy dish in the first round
83
00:02:50,066 --> 00:02:54,166
will win an automatic $10,000.
84
00:02:54,166 --> 00:02:55,400
Holy smokes.
85
00:02:55,467 --> 00:02:57,100
-All right.
-Let's do it.
86
00:02:57,900 --> 00:03:00,000
The bad news
is the other two chefs
87
00:03:00,000 --> 00:03:00,367
The bad news
is the other two chefs
88
00:03:00,367 --> 00:03:01,667
will automatically
be eliminated...
89
00:03:03,000 --> 00:03:05,467
-[laughs]
-...because the winner
of round one
90
00:03:05,467 --> 00:03:07,500
will get to now
compete against
91
00:03:07,567 --> 00:03:11,266
one of our all-star judges
in the second round.
92
00:03:12,367 --> 00:03:13,400
Okay.
93
00:03:13,467 --> 00:03:14,667
The judges love this.
94
00:03:14,667 --> 00:03:16,467
Yeah, thank you so much.
95
00:03:16,467 --> 00:03:17,767
Aarti, she wears
a nice outfit,
96
00:03:17,767 --> 00:03:19,000
and then she's gonna
cook in it.
97
00:03:19,066 --> 00:03:20,200
[sighs]
98
00:03:21,967 --> 00:03:23,166
-[laughs]
-[Guy] All right,
99
00:03:23,166 --> 00:03:24,867
we'll jump right into it.
For your first challenge,
100
00:03:24,867 --> 00:03:28,800
I want you to make the judges
a spicy comfort dish,
101
00:03:28,867 --> 00:03:30,000
that feel good dish,
but just a little
added "kachow."
102
00:03:30,000 --> 00:03:32,100
that feel good dish,
but just a little
added "kachow."
103
00:03:32,166 --> 00:03:33,367
Right? Add a kick.
104
00:03:33,367 --> 00:03:34,467
-Oh, yeah.
-[Guy] Okay?
105
00:03:34,467 --> 00:03:36,266
I'm gonna be looking
for some heat on these judges.
106
00:03:36,266 --> 00:03:37,667
I mean, I wanna see
some sweat.
107
00:03:37,667 --> 00:03:39,100
-Ooh.
-Oh, gee.
108
00:03:39,166 --> 00:03:41,600
And since spicy's
the biggest twist
you can give a dish,
109
00:03:41,667 --> 00:03:43,967
we're gonna forget about
playing any silly games.
110
00:03:43,967 --> 00:03:45,166
You can go anywhere you want.
111
00:03:45,166 --> 00:03:46,367
-We're free?
-Yep.
112
00:03:46,367 --> 00:03:47,467
You can get
anything you want, okay?
113
00:03:47,467 --> 00:03:48,667
-Let's do it.
-That's good.
114
00:03:48,667 --> 00:03:50,600
And remember, when I say,
"three, two, one, go,"
115
00:03:50,667 --> 00:03:52,367
that's when we start
the whole thing, okay?
116
00:03:53,800 --> 00:03:55,600
Go. [clears throat]
117
00:03:57,667 --> 00:03:59,000
[all laughing]
118
00:03:59,700 --> 00:04:00,000
What were they waiting for?
119
00:04:00,000 --> 00:04:01,300
What were they waiting for?
120
00:04:03,367 --> 00:04:05,166
-Oh, this is gonna be good.
I think it's nice to--
-[Hunter Fieri] Hey!
121
00:04:05,166 --> 00:04:07,300
-What?
-I'm sorry. Sorry I was late.
My bad.
122
00:04:07,367 --> 00:04:08,634
-Yeah, Hunter, I mean...
-Where are the chefs?
123
00:04:08,634 --> 00:04:11,166
I'm starting.
They just took off
with the competition,
124
00:04:11,166 --> 00:04:12,667
and you're supposed
to be here now.
125
00:04:12,667 --> 00:04:13,667
What's... Go...
126
00:04:13,667 --> 00:04:15,100
What's the game?
What did you get them to do?
127
00:04:15,100 --> 00:04:17,000
I didn't do a game.
I did spicy competition.
128
00:04:17,066 --> 00:04:18,567
They've gotta make
a comfort spicy dish...
129
00:04:18,567 --> 00:04:20,166
-[Hunter] No, they can't.
-...and they're
gonna compete...
130
00:04:20,166 --> 00:04:21,200
-What?
-They can't.
They can't do spicy.
131
00:04:21,266 --> 00:04:22,700
They cannot,
we are completely...
132
00:04:22,767 --> 00:04:24,000
I've already sent them
on their way.
133
00:04:24,066 --> 00:04:26,166
Dad, we are completely
out of fresh chilis.
134
00:04:26,166 --> 00:04:27,700
I mean, we have
nothing over there.
135
00:04:27,767 --> 00:04:30,000
I'm gonna tell you right now.
If this involves
another bison story--
136
00:04:30,000 --> 00:04:31,467
I'm gonna tell you right now.
If this involves
another bison story--
137
00:04:31,467 --> 00:04:32,567
Not a bison. No, no, no.
138
00:04:32,567 --> 00:04:34,767
It was, like, a pack
of deranged dolphins.
139
00:04:34,767 --> 00:04:36,000
[dolphin chirping]
140
00:04:36,066 --> 00:04:38,367
They attacked the boat
the chilis were coming on,
141
00:04:38,367 --> 00:04:39,667
and we lost them all.
142
00:04:39,667 --> 00:04:41,066
Deranged dolphins?
143
00:04:41,066 --> 00:04:42,867
Deranged, wacked out, crazy,
144
00:04:42,867 --> 00:04:45,266
-I don't know
what was going on.
-Dolphins attacked the ship?
145
00:04:45,266 --> 00:04:46,500
-Yes.
-So there's no fresh chilis
146
00:04:46,567 --> 00:04:47,900
in the entire store?
147
00:04:47,900 --> 00:04:50,100
Hunter, I gotta go
make an announcement.
You're killing me.
148
00:04:50,100 --> 00:04:52,166
[hurried whispering]
149
00:04:52,166 --> 00:04:54,166
I guess we'll have to play
a little game of out-of-stock.
150
00:04:54,166 --> 00:04:55,166
I guess there is a game.
151
00:04:57,467 --> 00:05:00,000
[over PA] Attention chefs,
I apologize.
152
00:05:00,000 --> 00:05:00,100
[over PA] Attention chefs,
I apologize.
153
00:05:00,100 --> 00:05:03,100
Due to an unforeseen
situation of a ship
154
00:05:03,100 --> 00:05:06,166
with deranged dolphins,
as per Hunter Fieri,
155
00:05:06,166 --> 00:05:08,800
we are out-of-stock
on all the fresh peppers.
156
00:05:08,867 --> 00:05:11,000
What? No fresh peppers?
157
00:05:11,667 --> 00:05:14,800
Ah! I was like, "Why? Why?"
158
00:05:14,867 --> 00:05:16,567
[Guy over PA] Good luck
on your spicy competition.
159
00:05:18,100 --> 00:05:20,567
Deranged dolphins, seriously?
160
00:05:20,567 --> 00:05:21,967
[Katt Dreyfuss]
I knew something else
was coming.
161
00:05:21,967 --> 00:05:24,567
There's always something else
coming on Triple G.
162
00:05:24,567 --> 00:05:27,467
Fresh chili definitely
brings more heat.
163
00:05:27,467 --> 00:05:30,000
Can't use any fresh chilis,
they're literally gone.
164
00:05:30,000 --> 00:05:30,767
Can't use any fresh chilis,
they're literally gone.
165
00:05:30,767 --> 00:05:34,066
So, I grab Thai chilis,
dehydrated of course.
166
00:05:34,066 --> 00:05:36,467
I will just rehydrate them
in boiling water
167
00:05:36,467 --> 00:05:40,300
so that I can try to extract
as much flavor from them
as possible.
168
00:05:40,367 --> 00:05:41,767
For my spicy comfort dish,
169
00:05:41,767 --> 00:05:45,100
I am doing
a coconut rice congee
170
00:05:45,100 --> 00:05:46,400
with grilled shrimp.
171
00:05:46,467 --> 00:05:48,467
Congee is, like,
a rice porridge,
172
00:05:48,467 --> 00:05:51,867
coconut milk
and coconut cream
to cook my rice in,
173
00:05:51,867 --> 00:05:55,400
green curry paste to add
floral and spicy notes.
174
00:05:55,467 --> 00:05:57,967
Ghost pepper sauce,
really hoping that it's gonna
make them sweat,
175
00:05:57,967 --> 00:05:59,700
maybe a couple tears
in the eye.
176
00:05:59,767 --> 00:06:00,000
I grab papaya and mango
177
00:06:00,000 --> 00:06:01,166
I grab papaya and mango
178
00:06:01,166 --> 00:06:03,567
because the dish could use
a little extra sweetness
179
00:06:03,567 --> 00:06:05,767
to balance out the heat
and the fattiness.
180
00:06:05,767 --> 00:06:07,266
-You find spicy?
-I did.
181
00:06:07,900 --> 00:06:09,367
I'm very happy with it.
182
00:06:09,367 --> 00:06:11,867
I'm worried about how spicy
they're gonna get
with their spicy.
183
00:06:12,667 --> 00:06:14,200
Some dried shrimp
and dried chilis.
184
00:06:14,266 --> 00:06:16,567
There's a different spicy
that you get
out of a fresh chili...
185
00:06:17,767 --> 00:06:19,567
...to what you're gonna get
out of some chili flake...
186
00:06:20,667 --> 00:06:21,767
...or chili de arbol.
187
00:06:21,767 --> 00:06:23,433
You're gonna have to
wake them up a little bit.
188
00:06:23,467 --> 00:06:26,066
[Jenna whispering]
Let's go, let's go, let's go,
let's go, let's go, let's go.
189
00:06:26,066 --> 00:06:29,367
When I think comfort,
I think homestyle,
190
00:06:29,367 --> 00:06:30,000
I think down south.
191
00:06:30,000 --> 00:06:30,967
I think down south.
192
00:06:30,967 --> 00:06:34,000
Wait a minute guys,
you can't use
any fresh peppers.
193
00:06:34,066 --> 00:06:38,166
So I pivot and I grabbed
Thai pepper spice...
194
00:06:39,266 --> 00:06:40,700
...habanero salt.
195
00:06:40,767 --> 00:06:43,367
One of the hottest things
that I've ever eaten
196
00:06:43,367 --> 00:06:46,867
is, like, legit Nashville
hot chicken.
197
00:06:46,867 --> 00:06:49,000
I make a fantastic hot honey,
198
00:06:49,066 --> 00:06:53,367
and I need to make it
number one in this dish.
199
00:06:53,367 --> 00:06:56,600
I grab ghost pepper
maple syrup
200
00:06:56,667 --> 00:06:58,667
'cause I want to put it
within my hot honey.
201
00:06:58,667 --> 00:07:00,000
It'll burn your mouth,
but you're gonna want to
keep on going back for more.
202
00:07:00,000 --> 00:07:01,900
It'll burn your mouth,
but you're gonna want to
keep on going back for more.
203
00:07:02,967 --> 00:07:04,700
If we don't have peppers
by the second round,
204
00:07:04,767 --> 00:07:07,867
Hunter's going back to
assistant to the assistant
parking lot manager.
205
00:07:10,266 --> 00:07:11,400
I'm gonna promote Ryder.
206
00:07:12,567 --> 00:07:14,900
All right, Jamaica, Jamaica,
let's go.
207
00:07:14,967 --> 00:07:16,100
Where is that jerk sauce?
208
00:07:16,166 --> 00:07:18,166
Since I can't use
fresh chilis,
209
00:07:18,166 --> 00:07:19,967
I had to grab
some pepper sauce.
210
00:07:19,967 --> 00:07:22,367
I'm just putting spice
in everything.
211
00:07:22,367 --> 00:07:24,567
I love spice, I'm Jamaican.
212
00:07:24,567 --> 00:07:26,667
All right, I think
I'm gonna make a Rasta pasta.
213
00:07:26,667 --> 00:07:27,900
That's what I have to do.
214
00:07:27,900 --> 00:07:30,000
Rasta pasta is like
Italy and Jamaica
having a baby.
215
00:07:30,000 --> 00:07:33,200
Rasta pasta is like
Italy and Jamaica
having a baby.
216
00:07:33,266 --> 00:07:35,500
Rasta pasta could use
any protein,
217
00:07:35,567 --> 00:07:37,467
but I'm going with shrimp
because shrimp really
218
00:07:37,467 --> 00:07:39,567
brings out that spice
that people are looking for.
219
00:07:39,567 --> 00:07:41,367
I grab the jar of alfredo
220
00:07:41,367 --> 00:07:43,266
because I don't have time
to make my own roux.
221
00:07:43,266 --> 00:07:46,066
We are out of stock
of fresh peppers.
222
00:07:46,066 --> 00:07:49,400
So I'm gonna go
to the frozen area and get
some frozen peppers.
223
00:07:49,467 --> 00:07:52,367
It's cool to be here
at Flavortown.
224
00:07:52,367 --> 00:07:54,266
But it would definitely
be cooler to be able
225
00:07:54,266 --> 00:07:55,867
to compete against
one of these judges.
226
00:07:55,867 --> 00:07:57,166
-No.
-Bring it.
227
00:07:57,166 --> 00:07:58,500
Yeah.
228
00:07:58,567 --> 00:08:00,000
Here to talk spicy food
are the three all-star judges,
229
00:08:00,000 --> 00:08:01,300
Here to talk spicy food
are the three all-star judges,
230
00:08:01,367 --> 00:08:03,400
who are hopefully
up for cooking
spicy food as well
231
00:08:03,467 --> 00:08:05,800
because one of them
will be competing
in the second round.
232
00:08:05,867 --> 00:08:08,000
The most winningest chef
in Triple G history,
233
00:08:08,066 --> 00:08:10,266
"Mayhem" himself,
Chef Aaron May.
234
00:08:10,266 --> 00:08:11,467
-[Aarti Sequeira clapping]
-[Jet Tila] Yeah.
235
00:08:11,467 --> 00:08:14,000
The executive chef with five
culinary world records,
236
00:08:14,066 --> 00:08:16,300
-the one and only, Jet Tila.
-[Aarti clapping]
237
00:08:16,367 --> 00:08:18,900
And cookbook author
and resident spice expert,
238
00:08:18,967 --> 00:08:21,600
they better watch out
for chef Aarti Sequeira.
239
00:08:21,667 --> 00:08:22,767
-Hi, everybody.
-[Guy] All right.
240
00:08:22,767 --> 00:08:24,266
What is your spice
tolerance level?
241
00:08:24,266 --> 00:08:26,567
I like spice.
I like to adventure.
242
00:08:26,567 --> 00:08:27,900
Okay.
243
00:08:27,967 --> 00:08:29,900
Yeah, I'm probably
an 8 out of 10.
244
00:08:29,967 --> 00:08:30,000
-8 out of 10?
-That sounds like a lot
of braggadocio.
245
00:08:30,000 --> 00:08:32,767
-8 out of 10?
-That sounds like a lot
of braggadocio.
246
00:08:32,767 --> 00:08:35,000
-[Jet laughing] Yeah.
-Brag-o-licious, I like it.
247
00:08:35,000 --> 00:08:36,867
-[Aarti] Really?
-Jet, what is your
spice level?
248
00:08:36,867 --> 00:08:38,767
I'm guessing I'm, like,
probably a 10 out of 10.
249
00:08:38,767 --> 00:08:41,266
We had chilis in the bottles
as babies in Thailand.
250
00:08:41,266 --> 00:08:43,266
-That's what it was.
-They started super young.
251
00:08:43,266 --> 00:08:44,400
[Aarti laughing] Yeah.
252
00:08:44,467 --> 00:08:46,166
[Guy] 24 minutes!
253
00:08:49,867 --> 00:08:51,300
Bird's eye chili, nice find.
254
00:08:51,367 --> 00:08:52,967
-Thank you, chef.
-What are you going for?
255
00:08:52,967 --> 00:08:54,500
[Katt] I really love,
like, a papaya salad.
256
00:08:54,567 --> 00:08:57,000
I'm also gonna make a congee
out of the white rice here.
257
00:08:57,000 --> 00:08:58,667
-Good heat.
-Excellent heat.
258
00:08:58,667 --> 00:09:00,000
Don't let that coconut milk
drag that heat down.
259
00:09:00,000 --> 00:09:00,567
Don't let that coconut milk
drag that heat down.
260
00:09:00,567 --> 00:09:02,100
[Katt] Oh, it won't.
261
00:09:02,100 --> 00:09:04,700
The first thing
that I'm gonna get started on
is the congee.
262
00:09:04,767 --> 00:09:07,400
After I get the rice working
in the microwave,
263
00:09:07,467 --> 00:09:10,300
I have to get those
bird's eye chilis rehydrating.
264
00:09:10,367 --> 00:09:13,100
A marinade for the shrimp
with a little bit of mayo,
some lime juice...
265
00:09:14,200 --> 00:09:17,300
...fresh garlic,
and a ton of cayenne pepper.
266
00:09:17,367 --> 00:09:19,800
There's a lot riding
on this competition right now.
267
00:09:19,867 --> 00:09:22,667
This round one,
I could win $10,000
268
00:09:22,667 --> 00:09:24,667
if my plate is delicious
and spicy enough.
269
00:09:26,567 --> 00:09:28,300
I've struggled to find
my place in the world,
270
00:09:28,367 --> 00:09:30,000
and until I really got
into cooking professionally
five years ago,
271
00:09:30,000 --> 00:09:31,900
and until I really got
into cooking professionally
five years ago,
272
00:09:31,967 --> 00:09:34,667
I never really thought
that I would be able to do it,
273
00:09:34,667 --> 00:09:38,066
but seeing the judges,
being in such awe of them,
274
00:09:38,066 --> 00:09:40,300
I would be so lucky
to go up against one of them.
275
00:09:40,367 --> 00:09:41,600
It would be amazing.
276
00:09:44,100 --> 00:09:47,367
How are we supposed
to have an unbiased opinion.
277
00:09:47,367 --> 00:09:49,700
It's a very tricky one
to judge
278
00:09:49,767 --> 00:09:52,500
because whomever's dish
is the strongest,
279
00:09:52,567 --> 00:09:54,767
that's the chef that one of us
might have to go up against.
280
00:09:54,767 --> 00:09:55,867
Then we're gonna judge them.
281
00:09:55,900 --> 00:09:57,567
We're gonna judge them,
then we're gonna beat them.
282
00:09:57,567 --> 00:09:59,767
You know, I for one,
am looking forward to this.
283
00:10:00,367 --> 00:10:01,867
You're so ready.
284
00:10:01,867 --> 00:10:03,000
I really am.
285
00:10:11,166 --> 00:10:12,900
[Guy] Chefs,
we've got 20 minutes!
286
00:10:12,967 --> 00:10:15,100
You have 20 minutes
to be plated!
287
00:10:15,166 --> 00:10:18,166
I've been victim
to the spice challenge
many times.
288
00:10:18,166 --> 00:10:21,000
Sometimes,
people make the mistake
of not going hot enough,
289
00:10:21,066 --> 00:10:24,300
but it looks like
there's a full-throated
290
00:10:25,000 --> 00:10:26,867
approach to heat here.
291
00:10:26,867 --> 00:10:28,567
I'm gonna need
some milk, guys.
292
00:10:30,667 --> 00:10:32,266
-How're we looking, chef?
-I'm looking pretty good.
293
00:10:32,266 --> 00:10:34,266
-What's the game plan?
-Rasta pasta, I guess.
294
00:10:34,266 --> 00:10:35,467
-Rasta pasta.
-[Christopher] Yeah.
295
00:10:35,467 --> 00:10:36,981
-I like that.
-Get the heat up from that.
296
00:10:36,981 --> 00:10:37,400
-I like that.
-Get the heat up from that.
297
00:10:37,467 --> 00:10:38,734
[Guy] What are you
bringing heat with?
298
00:10:38,734 --> 00:10:40,467
-Definitely gonna use
some jerk seasoning.
-[Guy] Okay.
299
00:10:40,467 --> 00:10:42,467
Now, I'm not talking mild.
I'm talking, like,
cooking them.
300
00:10:42,467 --> 00:10:43,967
-Oh, no, I'm gonna
give it to them.
-[Guy] Okay.
301
00:10:43,967 --> 00:10:45,166
-I'm gonna give them heat.
-Okay.
302
00:10:45,166 --> 00:10:47,266
First thing I work on
is my sauce
303
00:10:47,266 --> 00:10:49,000
because I need time
to develop my spice.
304
00:10:49,000 --> 00:10:51,667
I add the alfredo
into the blender,
305
00:10:51,667 --> 00:10:53,000
followed by some milk.
306
00:10:53,066 --> 00:10:55,367
Since I can't
use fresh chilis,
307
00:10:56,200 --> 00:10:57,400
if there's a spice
in my station,
308
00:10:57,467 --> 00:10:59,100
I'm using it
for my Rasta pasta sauce.
309
00:10:59,867 --> 00:11:01,367
Then I add my jerk seasoning.
310
00:11:01,367 --> 00:11:03,767
The last thing I added
was the pepper sauce.
311
00:11:03,767 --> 00:11:05,400
Let's turn it up a bit.
312
00:11:05,467 --> 00:11:06,900
They want spicy,
so I'm gonna give it to them.
313
00:11:09,500 --> 00:11:11,100
I come from
a very Jamaican family
314
00:11:11,100 --> 00:11:13,166
my grandmother cooks amazing.
315
00:11:13,166 --> 00:11:15,500
My grandma is the dearest
to my heart.
316
00:11:15,567 --> 00:11:17,800
She has given me flavor
317
00:11:17,867 --> 00:11:20,200
that I have now and I'm able
to give to others.
318
00:11:22,467 --> 00:11:24,467
[clears throat]
319
00:11:24,467 --> 00:11:25,867
I need some water right now.
320
00:11:25,867 --> 00:11:29,100
I'm going fried chicken
over grits.
321
00:11:29,100 --> 00:11:34,100
First things first,
I need to get my chicken
in the buttermilk
322
00:11:34,100 --> 00:11:36,981
to kind of get it
that moisture that it needs.
323
00:11:36,981 --> 00:11:37,166
to kind of get it
that moisture that it needs.
324
00:11:37,166 --> 00:11:40,800
To make the spicy
flour mixture,
325
00:11:40,867 --> 00:11:44,900
habanero salt,
Thai pepper spice
in there as well.
326
00:11:44,967 --> 00:11:47,066
I would've loved
a little ghost pepper
up in here,
327
00:11:47,667 --> 00:11:48,700
fresh.
328
00:11:48,767 --> 00:11:50,200
To be here today
329
00:11:50,200 --> 00:11:53,700
is probably
one of the coolest things
I've ever done in my life.
330
00:11:53,767 --> 00:11:55,767
I, you know,
started at the bottom,
331
00:11:55,767 --> 00:11:57,266
and I worked my way on up.
332
00:11:58,166 --> 00:12:01,367
I feel like sometimes,
most times,
333
00:12:01,367 --> 00:12:03,166
people don't take me...
334
00:12:04,967 --> 00:12:06,981
...seriously because
I have a stutter.
335
00:12:06,981 --> 00:12:07,900
...seriously because
I have a stutter.
336
00:12:07,967 --> 00:12:10,266
I don't care
if there's a stutter.
337
00:12:10,266 --> 00:12:12,567
You know, I've had it
my whole entire life.
338
00:12:12,567 --> 00:12:14,166
-[under breath] That,
put that with...
-Chef, where you at?
339
00:12:14,166 --> 00:12:15,867
-[Jenna] Fried chicken
and grits.
-[Guy] Okay.
340
00:12:15,867 --> 00:12:17,867
Um, you know, I do
a lot of that back home.
341
00:12:17,867 --> 00:12:19,100
Grits are your way to go, huh?
342
00:12:19,166 --> 00:12:20,400
-[Jenna] Yeah.
-Okay.
343
00:12:20,467 --> 00:12:22,000
To make it spicy,
344
00:12:22,000 --> 00:12:25,567
I put hot sauce,
Thai pepper spice
345
00:12:25,567 --> 00:12:27,100
to really give it that bite.
346
00:12:28,767 --> 00:12:30,767
It has taken me a long time
347
00:12:30,767 --> 00:12:32,266
to get to where I'm at
348
00:12:32,266 --> 00:12:35,667
to kind of realize that,
like, it shouldn't stop me,
349
00:12:35,667 --> 00:12:36,981
but, you know, it...
You know, it just
350
00:12:36,981 --> 00:12:37,967
but, you know, it...
You know, it just
351
00:12:37,967 --> 00:12:39,400
makes me who I am,
352
00:12:39,467 --> 00:12:41,467
and it kinda makes me
work a little bit harder.
353
00:12:41,467 --> 00:12:42,834
Gotta get my chicken rocking.
354
00:12:44,300 --> 00:12:48,166
-Jenna's bringing, I guess,
some southern feels here.
-Yeah.
355
00:12:48,166 --> 00:12:51,000
[Jet] Uh, spicy fried chicken
over hot honey grits.
356
00:12:51,000 --> 00:12:53,667
I mean, apparently she's known
for her hot honey. So...
357
00:12:53,667 --> 00:12:55,166
-Yeah.
-...I don't think
I've ever had hot honey
358
00:12:55,166 --> 00:12:56,600
paired with grits before,
359
00:12:56,667 --> 00:12:58,367
-um, personally, so...
-No, that's right.
360
00:12:58,367 --> 00:13:00,700
That's gonna be fun.
361
00:13:00,767 --> 00:13:03,266
[Katt] My rice is ready.
I throw in coconut milk
362
00:13:03,266 --> 00:13:05,000
and coconut cream into a pan,
363
00:13:05,066 --> 00:13:06,981
and a little bit
of green curry paste.
364
00:13:06,981 --> 00:13:07,500
and a little bit
of green curry paste.
365
00:13:07,567 --> 00:13:10,800
You wanna make it
a little bit more
on the soupy side of things.
366
00:13:12,367 --> 00:13:14,266
I'm gonna use the dried
Thai bird's eye chili
367
00:13:14,266 --> 00:13:17,266
with a little bit of garlic,
some dried shrimp,
368
00:13:17,266 --> 00:13:20,767
and then mash that
all together in the molcajete.
369
00:13:20,767 --> 00:13:23,767
And then we're gonna add
a little bit of fish sauce
and lime juice,
370
00:13:23,767 --> 00:13:26,367
fresh mango,
some fresh papaya.
371
00:13:27,867 --> 00:13:29,166
Congee goes well with spice.
372
00:13:29,166 --> 00:13:30,667
I'm putting this
ghost pepper sauce in,
373
00:13:30,667 --> 00:13:33,367
and I'm really hoping
that it's gonna
make them sweat.
374
00:13:33,367 --> 00:13:35,000
I really need to get going
on these shrimp.
375
00:13:35,066 --> 00:13:36,981
I wanna make sure
that I get the ghost pepper
sauce in there
376
00:13:36,981 --> 00:13:37,367
I wanna make sure
that I get the ghost pepper
sauce in there
377
00:13:37,367 --> 00:13:40,166
because I'm not confident
that just cayenne pepper
378
00:13:40,166 --> 00:13:41,867
is really gonna do it.
379
00:13:41,867 --> 00:13:44,567
Get my shrimp on
and get a nice char.
380
00:13:44,567 --> 00:13:46,567
12 minutes, chefs, 12 to go!
381
00:13:49,300 --> 00:13:52,667
[Christopher]
While my sauce is simmering,
I need to work on my shrimp.
382
00:13:52,667 --> 00:13:57,000
Jerk seasoning, cinnamon,
paprika, pepper sauce.
383
00:13:57,066 --> 00:13:59,567
I'm confident in the dish,
made it a million times,
384
00:13:59,567 --> 00:14:03,367
and when I win,
I'll be able to go up
against one of these judges.
385
00:14:03,367 --> 00:14:05,700
Right now, my eye's
on Aaron May.
386
00:14:05,767 --> 00:14:06,981
He is an amazing chef.
387
00:14:06,981 --> 00:14:07,066
He is an amazing chef.
388
00:14:07,066 --> 00:14:08,700
I know he'd be a challenge.
389
00:14:08,767 --> 00:14:10,767
I'm that competitive
that I definitely think
I could beat him.
390
00:14:12,266 --> 00:14:13,567
I don't have fresh peppers,
391
00:14:13,567 --> 00:14:15,867
so these frozen peppers
make it Rasta.
392
00:14:15,867 --> 00:14:18,367
Butter, a little salt,
a little pepper
393
00:14:18,367 --> 00:14:20,000
and just let that simmer.
394
00:14:20,066 --> 00:14:22,100
All right, not gonna
waste time on that.
395
00:14:23,767 --> 00:14:25,266
All right.
396
00:14:25,266 --> 00:14:26,667
Grits are going,
grits are going.
397
00:14:26,667 --> 00:14:28,767
While my grits are working,
398
00:14:28,767 --> 00:14:31,467
I immediately start working
on my hot honey.
399
00:14:31,467 --> 00:14:34,266
Honey. Honey, honey, honey.
400
00:14:34,266 --> 00:14:36,981
I start with regular honey,
401
00:14:36,981 --> 00:14:37,066
I start with regular honey,
402
00:14:37,066 --> 00:14:38,567
just to kinda keep it neutral,
403
00:14:38,567 --> 00:14:42,767
and then I put in
the ghost pepper maple syrup.
404
00:14:43,767 --> 00:14:46,200
A little harissa seasoning...
405
00:14:46,266 --> 00:14:49,266
...a little pepper,
habanero salt, 'cause why not?
406
00:14:52,567 --> 00:14:55,000
I am chef hot honey.
407
00:14:55,066 --> 00:14:59,600
I made my own hot honey
two years ago,
408
00:14:59,667 --> 00:15:01,867
and it's been
a hit ever since.
409
00:15:03,200 --> 00:15:06,767
We sell it when we have
our farmer's market,
410
00:15:06,767 --> 00:15:06,981
and it sells out
every single week.
411
00:15:06,981 --> 00:15:08,900
and it sells out
every single week.
412
00:15:08,967 --> 00:15:12,100
But it's really kind of become
my staple and my name.
413
00:15:12,100 --> 00:15:14,700
Put the rest in here.
414
00:15:15,667 --> 00:15:19,000
So I keep on tasting the grits
415
00:15:19,000 --> 00:15:20,767
to put in more butter,
tasting, tasting, tasting.
416
00:15:20,767 --> 00:15:25,767
And I'm having a hard time
because dairy kills the spice.
417
00:15:25,767 --> 00:15:29,066
So it's kind of, like,
you know, butting heads.
418
00:15:30,000 --> 00:15:32,667
Pickled onions as garnish.
419
00:15:32,667 --> 00:15:35,500
I want to do
pickled red onions
420
00:15:35,567 --> 00:15:36,981
because, like, it's just
going to enhance the heat
421
00:15:36,981 --> 00:15:38,967
because, like, it's just
going to enhance the heat
422
00:15:38,967 --> 00:15:40,300
in the rest of the dish.
423
00:15:41,000 --> 00:15:43,600
Fun fact about spicy foods
424
00:15:43,667 --> 00:15:45,166
and, you know,
different kinds of spice
425
00:15:45,166 --> 00:15:48,767
is that when you give
a little bit of vinegar
in there,
426
00:15:48,767 --> 00:15:51,266
it really brings everything
to the forefront.
427
00:15:52,367 --> 00:15:54,367
Just me,
or are we all sweating?
428
00:15:54,367 --> 00:15:56,967
-No, we're sweating.
-All right,
that's what I thought.
429
00:15:57,867 --> 00:16:00,066
[Guy] Got 90 seconds,
gotta get plated!
430
00:16:00,066 --> 00:16:02,266
[Katt] Congee looks perfect,
431
00:16:02,266 --> 00:16:04,367
and then the shrimp's, like,
beautiful charred shrimp.
432
00:16:04,967 --> 00:16:06,066
Who doesn't love that?
433
00:16:06,066 --> 00:16:06,981
The congee would be best
on the bottom...
434
00:16:06,981 --> 00:16:08,500
The congee would be best
on the bottom...
435
00:16:09,767 --> 00:16:11,600
...mango and papaya
fruit salad on top...
436
00:16:13,467 --> 00:16:14,967
...and then my charred
spicy shrimp.
437
00:16:16,567 --> 00:16:18,266
-[Guy] One minute!
-[Christopher]
My pasta's done,
438
00:16:18,266 --> 00:16:20,567
cream sauce with spice,
that's Rasta pasta.
439
00:16:21,200 --> 00:16:23,266
Spicy shrimp is phenomenal.
440
00:16:23,266 --> 00:16:24,867
Everybody loves spicy shrimp.
441
00:16:25,900 --> 00:16:27,767
First, I put down
my Rasta pasta.
442
00:16:27,767 --> 00:16:30,066
Flavortown has not seen
Caribbean heat like this.
443
00:16:31,100 --> 00:16:32,467
I really need
to nail this dish,
444
00:16:32,467 --> 00:16:34,000
so I can go beat
one of the judges.
445
00:16:36,066 --> 00:16:36,981
[Guy] 30 seconds to plate.
446
00:16:36,981 --> 00:16:37,300
[Guy] 30 seconds to plate.
447
00:16:37,367 --> 00:16:38,500
Here we go, baby.
448
00:16:38,500 --> 00:16:41,000
[Jenna] The chicken,
it's looking golden brown.
449
00:16:41,000 --> 00:16:43,800
I immediately toss it
with my hot honey.
450
00:16:43,867 --> 00:16:48,467
First thing that I put down
is my hot honey grits,
451
00:16:48,467 --> 00:16:52,000
and then hot honey
fried chicken.
452
00:16:52,000 --> 00:16:55,800
This is the dish
that's gonna get me
into that next round.
453
00:16:55,867 --> 00:16:58,767
Five, four, three,
454
00:16:58,767 --> 00:17:02,100
two, one, chefs that's it!
Stop working!
455
00:17:02,166 --> 00:17:03,166
-Whoo!
-[cheering]
456
00:17:04,767 --> 00:17:06,100
[Guy] All right, chefs,
let's find out
457
00:17:06,100 --> 00:17:06,981
whose pepperless dish
packs enough punch
to win $10,000.
458
00:17:06,981 --> 00:17:09,266
whose pepperless dish
packs enough punch
to win $10,000.
459
00:17:09,266 --> 00:17:11,000
Let's take it to the judges,
right this way.
460
00:17:18,400 --> 00:17:19,767
[Guy] All right, judges,
this is it,
461
00:17:19,767 --> 00:17:23,166
game one of Beat the Judges,
the spicy edition.
462
00:17:23,166 --> 00:17:24,667
We played
a little out-of-stock.
463
00:17:24,667 --> 00:17:26,166
Chefs had to make
a spicy comfort dish
464
00:17:26,166 --> 00:17:30,166
in the grocery store
that had no fresh peppers.
465
00:17:30,166 --> 00:17:32,867
Up first, chef Christopher.
What do you have for us?
466
00:17:32,867 --> 00:17:35,567
I have a Caribbean Rasta pasta
for you guys.
467
00:17:35,567 --> 00:17:38,900
I did my best to add
some pepper sauce in there
to elevate the spice.
468
00:17:38,967 --> 00:17:40,700
It has cheese in there,
that's definitely gonna
469
00:17:40,767 --> 00:17:42,367
bring out the flavor
of the spice a s well,
470
00:17:42,367 --> 00:17:44,100
and not just kick your butts.
471
00:17:44,100 --> 00:17:44,950
I used some jerk seasoning,
crushed peppers as well,
472
00:17:44,950 --> 00:17:47,000
I used some jerk seasoning,
crushed peppers as well,
473
00:17:47,066 --> 00:17:48,867
uh, a little touch
of smoked paprika.
474
00:17:48,867 --> 00:17:50,667
My roots come from Jamaica,
475
00:17:50,667 --> 00:17:53,500
so I don't know anything
spicier than Jamaican food.
476
00:17:55,000 --> 00:17:57,166
Christopher, I feel
I'm blushing.
477
00:17:57,166 --> 00:17:59,066
-[laughing]
-[Aarti] Everything is cooked
so beautifully.
478
00:17:59,066 --> 00:18:02,000
That shrimp is still plump,
there's still a nice bite
to the pasta.
479
00:18:02,000 --> 00:18:04,300
One of the smartest
things you did
480
00:18:04,367 --> 00:18:06,800
was that you married dry heat
481
00:18:06,867 --> 00:18:09,567
with that moist, wet heat
from that pepper sauce.
482
00:18:09,567 --> 00:18:12,266
So I'm getting
the full spectrum
483
00:18:12,266 --> 00:18:14,266
-Right.
-[Jet] So yeah, my head's
starting to sweat
484
00:18:14,266 --> 00:18:14,950
right at the top here.
485
00:18:14,950 --> 00:18:15,567
right at the top here.
486
00:18:15,567 --> 00:18:17,266
I'm getting all the dry spices
487
00:18:17,266 --> 00:18:19,467
and then to marry that
with cheese,
488
00:18:19,467 --> 00:18:20,767
I think it's a really
beautiful combination,
489
00:18:20,767 --> 00:18:21,800
and I like your point of view.
490
00:18:21,867 --> 00:18:24,567
I think you played the game,
uh, really well,
491
00:18:24,567 --> 00:18:26,100
not having the fresh chilis
you want.
492
00:18:26,100 --> 00:18:28,467
I think you compensated great.
493
00:18:28,467 --> 00:18:29,734
Thank you. Thank you, chef.
494
00:18:29,734 --> 00:18:33,967
Christopher, I think
that this is well-named,
Rasta pasta.
495
00:18:33,967 --> 00:18:36,266
And technically,
I think you did a great job.
496
00:18:36,266 --> 00:18:38,266
The shrimp are all
cooked great,
497
00:18:38,266 --> 00:18:40,300
the pasta is perfect,
498
00:18:40,367 --> 00:18:41,667
the heat level is creeping,
499
00:18:41,667 --> 00:18:43,100
like, I'm getting, like,
my whole mouth
500
00:18:43,100 --> 00:18:44,950
-is, like, starting
to build and build and build.
-Right.
501
00:18:44,950 --> 00:18:46,000
-is, like, starting
to build and build and build.
-Right.
502
00:18:46,000 --> 00:18:47,967
Sauce is a little loose.
503
00:18:47,967 --> 00:18:50,166
Right? I could have used
a little more viscosity,
504
00:18:50,266 --> 00:18:52,467
-reduce it a little bit.
-Right.
505
00:18:52,467 --> 00:18:53,567
[Guy] All right,
thank you very much.
506
00:18:53,567 --> 00:18:55,700
Up next, chef Jenna,
what do you have for us?
507
00:18:55,767 --> 00:18:59,166
For you today,
I have a chicken
508
00:18:59,166 --> 00:19:01,367
with spicy hot honey, grits,
509
00:19:01,367 --> 00:19:03,467
topped with pickled red onion
and scallion.
510
00:19:05,266 --> 00:19:09,367
This fried chicken,
it is everything I want
in fried chicken.
511
00:19:09,367 --> 00:19:12,367
It's crispy, it's savory,
it's sweet.
512
00:19:12,367 --> 00:19:13,800
The grits also very taste.
513
00:19:13,867 --> 00:19:14,950
I think you've got
a great flavor in them.
514
00:19:14,950 --> 00:19:15,166
I think you've got
a great flavor in them.
515
00:19:15,166 --> 00:19:17,900
I see why you're, like,
the hot honey expert.
516
00:19:18,867 --> 00:19:21,266
What it's not is spicy enough.
517
00:19:21,266 --> 00:19:24,667
I think there were some
other opportunities to really
jam in some heat.
518
00:19:24,667 --> 00:19:28,667
I also agree that
it's not quite as spicy
519
00:19:28,667 --> 00:19:30,100
as I think
you wanted it to be.
520
00:19:30,166 --> 00:19:31,967
The thing that I love
about your pickled onions
521
00:19:31,967 --> 00:19:33,600
is they're also
slightly sweet,
522
00:19:33,600 --> 00:19:35,100
- but they still have
a little bite to them.
- [Jenna] Mmm-hmm.
523
00:19:35,166 --> 00:19:37,700
[Aarti] So you get
a little bit of sort of
natural acidity,
524
00:19:37,767 --> 00:19:39,467
-not vinegar acidity...
-[Jenna] Correct.
525
00:19:39,467 --> 00:19:41,667
-...that cuts through
the rest of your dish.
-Heard that.
526
00:19:41,667 --> 00:19:43,467
If this was,
like, a late night,
527
00:19:43,467 --> 00:19:44,950
and this was my ballast
after a night on the town
528
00:19:44,950 --> 00:19:45,867
and this was my ballast
after a night on the town
529
00:19:45,867 --> 00:19:47,800
with, like, Guy for example...
530
00:19:49,100 --> 00:19:51,300
-...this is the perfect
plate of food.
-Heard that.
531
00:19:52,200 --> 00:19:53,467
[Guy] All right,
thank you very much.
532
00:19:53,467 --> 00:19:56,467
Not to be out done, chef Katt,
what do you have for us?
533
00:19:56,467 --> 00:19:59,467
Today, I have a congee,
which is a rice porridge,
534
00:19:59,467 --> 00:20:00,867
ghost pepper hot sauce
and a little bit
535
00:20:00,867 --> 00:20:02,367
of green curry paste in there.
536
00:20:02,367 --> 00:20:04,567
The shrimp are marinated
in some paprika,
537
00:20:05,166 --> 00:20:06,467
cayenne, lime juice,
538
00:20:06,467 --> 00:20:08,400
and under that, we have
a little bit of a salad.
539
00:20:10,300 --> 00:20:13,300
You truly have the soul
of an Asian chef.
540
00:20:14,767 --> 00:20:14,950
This shrimp is perfect,
and the heat is there.
541
00:20:14,950 --> 00:20:16,767
This shrimp is perfect,
and the heat is there.
542
00:20:16,767 --> 00:20:19,100
[mimics explosion]
I'm getting that building heat
right now.
543
00:20:19,166 --> 00:20:21,800
I'm at like a four right now,
and I think it's gonna climb
544
00:20:21,867 --> 00:20:23,767
to a nine
by the time I'm done.
545
00:20:23,767 --> 00:20:25,567
I think the flavors are great.
546
00:20:25,567 --> 00:20:29,100
I think the rice
is really well flavored
and spicy.
547
00:20:29,166 --> 00:20:31,266
It's a different spice
than the shrimp.
548
00:20:31,266 --> 00:20:32,800
You know, the one thing
that I would say is
549
00:20:32,867 --> 00:20:35,367
I love that, the crunch
of a papaya salad,
550
00:20:35,367 --> 00:20:37,667
I'm missing that
texturally in here.
551
00:20:37,667 --> 00:20:40,767
You've got so much flavor
in here on every level.
552
00:20:40,767 --> 00:20:43,100
Um, and I love
the way that you've put
553
00:20:43,166 --> 00:20:44,950
that hot sauce into the mayo,
554
00:20:44,950 --> 00:20:45,300
that hot sauce into the mayo,
555
00:20:45,367 --> 00:20:48,467
so that not only do you
have a crust on your shrimp,
556
00:20:48,467 --> 00:20:50,867
but that crust itself has
a ton of spicy flavor in it.
557
00:20:50,867 --> 00:20:51,867
Excuse me...
558
00:20:52,967 --> 00:20:54,867
[laughing]
559
00:20:54,867 --> 00:20:56,700
...on the set
of Grocery Games,
560
00:20:56,767 --> 00:20:59,400
and, uh, my good buddy
over here, Jet Tila,
561
00:20:59,467 --> 00:21:01,600
who can handle all
that Thai spice, right?
562
00:21:01,667 --> 00:21:03,266
-You're an animal, right?
-Oh, yeah, I'm an animal.
563
00:21:03,266 --> 00:21:05,166
Can you tell me ten out of ten
today was your number?
564
00:21:05,166 --> 00:21:06,767
Ten out of ten on spice?
565
00:21:06,767 --> 00:21:08,100
And look what
I needed to hide?
566
00:21:08,166 --> 00:21:09,433
[Guy] And you have milk?
567
00:21:09,433 --> 00:21:12,000
-[Aarti laughing]
-[Guy] Jet, you know as
well as anybody
568
00:21:12,066 --> 00:21:13,867
you are not supposed
to be having milk.
569
00:21:13,867 --> 00:21:14,800
[Jet] Guy, look behind you.
570
00:21:15,667 --> 00:21:18,400
[laughing]
571
00:21:18,467 --> 00:21:20,567
[Guy] Oh,
I'm giving you all Fs.
572
00:21:20,567 --> 00:21:22,300
[laughing]
573
00:21:23,667 --> 00:21:25,367
[Guy] Uh, we are gonna send
you back to your kitchens,
574
00:21:25,367 --> 00:21:27,500
we're gonna let the judges
sit here and have ice cream...
575
00:21:27,567 --> 00:21:29,400
[laughing]
576
00:21:29,467 --> 00:21:30,967
[Guy] ...and we will call you
back when we have a decision.
577
00:21:30,967 --> 00:21:32,567
-Thank you very
much, nice job.
-[Aarti] Ah, that's so funny.
578
00:21:32,567 --> 00:21:34,500
[Guy] 20 points
available in game play,
579
00:21:34,567 --> 00:21:36,767
20 points available in taste,
10 points available in plating
580
00:21:36,767 --> 00:21:38,266
for a total of 50 points.
581
00:21:38,266 --> 00:21:40,266
My milky friends,
which spicy chef
582
00:21:40,266 --> 00:21:42,100
will be going
to the next heat?
583
00:21:50,367 --> 00:21:52,667
Well, chefs, we asked
for a super-spicy dish,
584
00:21:52,667 --> 00:21:54,567
and we asked
for comfort on top of that.
585
00:21:54,567 --> 00:21:55,767
I think everybody
brought comfort,
586
00:21:55,767 --> 00:21:57,400
I don't know that
everybody brought spice.
587
00:21:57,467 --> 00:22:00,100
Unfortunately, two chefs
will go home in this round,
588
00:22:00,100 --> 00:22:02,567
but one chef will win
10,000 bucks and get a chance
589
00:22:02,567 --> 00:22:04,467
to figure out who they
wanna battle against
590
00:22:04,467 --> 00:22:07,400
for a spicy, spicy,
spicy round.
591
00:22:07,467 --> 00:22:09,367
So, let's take
a look at the scores.
592
00:22:09,367 --> 00:22:12,100
Chef Jenna, 13 out of 20
in gameplay,
593
00:22:12,166 --> 00:22:14,000
16 out of 20 in taste,
594
00:22:14,066 --> 00:22:16,467
8 out of 10 in plating
for a score of 37.
595
00:22:17,467 --> 00:22:18,400
Thank you, chefs.
596
00:22:18,467 --> 00:22:20,467
Chef Christopher
gotta beat 37.
597
00:22:20,467 --> 00:22:22,467
16 out of 20 in gameplay,
598
00:22:22,467 --> 00:22:24,367
17 out of 20 in taste,
599
00:22:24,367 --> 00:22:26,667
- 7 out of 10
in plating for a 40.
-[Aaron] Wow!
600
00:22:26,667 --> 00:22:28,266
-[Aarti] Whoa!
-[Jet] Whoa!
601
00:22:30,066 --> 00:22:32,200
[Guy] So, it is
gonna be up to Katt.
602
00:22:32,266 --> 00:22:35,166
Katt, you have
got to beat the 40.
603
00:22:35,166 --> 00:22:37,166
- 17 out of 20 in gameplay...
-[Jet] Whoo!
604
00:22:37,166 --> 00:22:38,400
[Guy] ...17 out
of 20 in taste,
605
00:22:38,467 --> 00:22:40,867
unless you blew plating,
you got this,
606
00:22:40,867 --> 00:22:43,066
7 out of 10 for plating
for a 41.
607
00:22:43,066 --> 00:22:44,567
By one point!
608
00:22:45,467 --> 00:22:47,014
-[Aaron] Wow!
-[Guy] One point!
609
00:22:47,014 --> 00:22:47,600
-[Aaron] Wow!
-[Guy] One point!
610
00:22:47,667 --> 00:22:49,467
-[Aarti] Wow!
-[Jet] Wow! Amazing.
611
00:22:49,467 --> 00:22:52,266
You two, thank you very much!
612
00:22:52,266 --> 00:22:53,500
Those are thin numbers.
613
00:22:53,567 --> 00:22:55,000
Sorry we don't have
another round for you...
614
00:22:55,000 --> 00:22:56,400
-It's okay.
-[Guy] ...but it's been
great to have you.
615
00:22:56,467 --> 00:22:57,667
-Thank you very much.
-Thank you very much.
616
00:22:57,667 --> 00:22:58,734
Thank you, Chef.
617
00:23:00,066 --> 00:23:03,000
I definitely am a little
upset I lost by one point.
618
00:23:03,000 --> 00:23:04,600
I really thought I had it.
619
00:23:04,667 --> 00:23:06,800
I am sad that
I have to depart,
620
00:23:06,867 --> 00:23:09,467
but I'm super happy
that I got to be here.
621
00:23:11,200 --> 00:23:12,467
[Guy] Chef!
622
00:23:12,467 --> 00:23:15,000
You just took down two
very talented chefs
623
00:23:15,000 --> 00:23:17,014
and earned yourself
$10,000, by the way.
624
00:23:17,014 --> 00:23:17,600
and earned yourself
$10,000, by the way.
625
00:23:17,667 --> 00:23:19,166
-Congratulations.
-[applauding]
626
00:23:19,967 --> 00:23:22,367
[Guy] A one-point
win is a win!
627
00:23:22,367 --> 00:23:25,967
Now you have a chance
to win an additional $10,000.
628
00:23:25,967 --> 00:23:26,967
[Jet] Mmm.
629
00:23:26,967 --> 00:23:29,400
Going up against one
of the superstar judges
630
00:23:29,467 --> 00:23:31,100
in a final spicy showdown.
631
00:23:32,000 --> 00:23:34,266
-Now, this guy...
-[Jet laughing]
632
00:23:34,266 --> 00:23:37,266
[Guy] ...won over $130,000
633
00:23:37,266 --> 00:23:39,400
as flavor count's
winningest chef,
634
00:23:39,467 --> 00:23:41,767
and that chef,
Mayhem Chef Aaron May.
635
00:23:41,767 --> 00:23:43,367
He's a tournament
of champions finalist,
636
00:23:43,367 --> 00:23:45,700
master of spicy Asian food,
637
00:23:45,767 --> 00:23:47,014
the one and only world
record holder himself,
638
00:23:47,014 --> 00:23:47,700
the one and only world
record holder himself,
639
00:23:47,767 --> 00:23:50,166
five world records,
Chef Jet Tila.
640
00:23:50,166 --> 00:23:51,700
[applauding]
641
00:23:51,700 --> 00:23:55,367
-[Guy] Now, now is when we
really bring out the big guns.
-Come on now!
642
00:23:55,367 --> 00:23:57,900
[Guy] ...she's a Food
Network star, critically
acclaimed author,
643
00:23:57,967 --> 00:23:59,900
and a knowledge
expert in spices,
644
00:23:59,967 --> 00:24:03,767
-and has a winning total
of over 71,000 bucks.
-[Jet] Ooh, yeah!
645
00:24:03,767 --> 00:24:06,400
[Guy] And that is the spice
queen, Aarti Sequeira.
646
00:24:06,467 --> 00:24:08,166
-[Jet] Whoo!
-[Aarti] Thank you.
647
00:24:08,166 --> 00:24:10,066
Who do you think?
I mean, look at 'em,
648
00:24:10,066 --> 00:24:11,567
such smiley, bright faces.
649
00:24:14,100 --> 00:24:15,500
I want you to, I want
you to look at this,
650
00:24:16,266 --> 00:24:17,014
they have your money.
651
00:24:17,014 --> 00:24:18,000
they have your money.
652
00:24:21,567 --> 00:24:23,667
[Katt] Um, I think that,
653
00:24:23,667 --> 00:24:27,166
I mean, I think Chef Jet Tila
might have my money.
654
00:24:27,166 --> 00:24:29,667
Oh, really?
655
00:24:29,667 --> 00:24:31,867
You think Chef Jet Tila
has your money?
656
00:24:31,867 --> 00:24:33,367
I think he might
have my money.
657
00:24:33,367 --> 00:24:35,567
Oh, gosh, I love this!
658
00:24:35,567 --> 00:24:36,867
Oh!
659
00:24:36,867 --> 00:24:38,166
Oh, my goodness,
'kay, do me a favor,
660
00:24:38,166 --> 00:24:39,767
reach under the thing
and grab your milk...
661
00:24:39,767 --> 00:24:41,367
[Aarti laughing]
662
00:24:41,367 --> 00:24:44,567
...'kay and bring your milk
over here and stand up
with your pinky up.
663
00:24:44,567 --> 00:24:47,014
Chef Tila, you stand
over at the champ stand where
she's standing right now.
664
00:24:47,014 --> 00:24:47,066
Chef Tila, you stand
over at the champ stand where
she's standing right now.
665
00:24:47,066 --> 00:24:49,266
Uh-oh, look at this!
666
00:24:49,266 --> 00:24:52,266
Hang on, before we
commence this relationship,
667
00:24:52,266 --> 00:24:54,667
he was in the final
four of TOC three.
668
00:24:55,467 --> 00:24:56,467
Oh, yeah.
669
00:24:56,467 --> 00:24:59,100
I mean, he is
on a run right now.
670
00:25:00,166 --> 00:25:01,266
I know.
671
00:25:01,266 --> 00:25:03,400
That's why you wanna
curdle his milk.
672
00:25:03,467 --> 00:25:04,800
I like that, all right.
673
00:25:04,867 --> 00:25:07,900
-$10,000 on the line.
-Whoo!
674
00:25:07,967 --> 00:25:09,867
Chefs, good luck,
and to your carts.
675
00:25:11,667 --> 00:25:13,667
All right, chefs, this is it.
676
00:25:13,667 --> 00:25:17,014
This is the second and final
round of beat the judges spicy
677
00:25:17,014 --> 00:25:17,200
This is the second and final
round of beat the judges spicy
678
00:25:17,266 --> 00:25:18,900
Katt versus Jet.
679
00:25:18,967 --> 00:25:20,166
Sounds like an action film.
680
00:25:20,166 --> 00:25:21,767
Right? It does.
681
00:25:21,767 --> 00:25:23,000
-I'm into it.
-Yeah, exactly.
682
00:25:23,000 --> 00:25:25,200
Chef Katt, you've already
beat out two other chefs,
683
00:25:25,266 --> 00:25:27,467
you've got the ten grand,
and if you win this,
684
00:25:27,467 --> 00:25:29,467
$20,000.
685
00:25:29,467 --> 00:25:30,400
[Hunter]
That's a nice pay day.
686
00:25:30,467 --> 00:25:32,600
[Guy] And you're taking
on Chef Jet Tila.
687
00:25:32,667 --> 00:25:35,166
Why did you pick Jet?
688
00:25:35,166 --> 00:25:37,066
I don't know, I just, like,
have always pictured myself
689
00:25:37,066 --> 00:25:38,667
either cooking with him
or against him.
690
00:25:38,667 --> 00:25:39,767
I'm actually honored.
691
00:25:39,767 --> 00:25:42,767
Final challenge, I want
you to make the judges...
692
00:25:44,600 --> 00:25:46,367
...a spicy dinner, no!
693
00:25:47,400 --> 00:25:49,567
An elegant spicy dinner.
694
00:25:49,567 --> 00:25:50,967
-Oh, elegant.
-[Guy] Elegant spicy dinner.
695
00:25:50,967 --> 00:25:53,000
Take your dish
to the next level.
696
00:25:54,066 --> 00:25:55,667
And to help you take
it to the next level,
697
00:25:55,667 --> 00:25:57,200
we're gonna play a game
that has a lot of levels,
698
00:25:57,266 --> 00:25:59,867
we're gonna play a bit
of the flaming food pyramid.
699
00:26:00,667 --> 00:26:03,000
In your first
option down here,
700
00:26:03,066 --> 00:26:05,467
you will have the choice
between ghost pepper queso,
701
00:26:05,467 --> 00:26:06,467
jalapeno chips...
702
00:26:07,500 --> 00:26:09,200
...ghost pepper chips,
703
00:26:09,266 --> 00:26:11,066
Caroline reaper jerky...
704
00:26:11,066 --> 00:26:12,100
Wow.
705
00:26:12,166 --> 00:26:15,300
[Guy] ...ghost pepper salami
and wasabi peas.
706
00:26:15,367 --> 00:26:17,014
Uh, Hunter, let's see
your magic, kid.
707
00:26:17,014 --> 00:26:17,300
Uh, Hunter, let's see
your magic, kid.
708
00:26:18,166 --> 00:26:19,166
[Jet] Come on, come on!
709
00:26:19,166 --> 00:26:20,100
[drum roll]
710
00:26:20,166 --> 00:26:21,800
[Jet] Yeah, yeah, all right!
711
00:26:21,867 --> 00:26:23,567
[Guy] Ghost pepper chips.
712
00:26:23,567 --> 00:26:24,600
Great. Yeah.
713
00:26:24,667 --> 00:26:26,000
[Guy] Next category.
714
00:26:26,066 --> 00:26:27,667
-[Hunter] Here we go.
-[Jet] Oh, this thing spins?
715
00:26:27,667 --> 00:26:29,800
-Oh, okay.
-Oh, wow!
716
00:26:29,867 --> 00:26:33,567
[Guy] Are you gonna
cook with pork, chicken,
beef or seafood?
717
00:26:33,567 --> 00:26:34,867
[Hunter] Here we go.
718
00:26:35,667 --> 00:26:37,000
[Jet] Come on, yes!
719
00:26:38,166 --> 00:26:39,066
[Guy] Chicken.
720
00:26:39,066 --> 00:26:41,000
Oh!
721
00:26:41,066 --> 00:26:43,667
-All right, last but not
least, what could this be?
-Here we go.
722
00:26:45,700 --> 00:26:47,014
Do you have to use
the torch, the molcajete,
723
00:26:47,014 --> 00:26:47,967
Do you have to use
the torch, the molcajete,
724
00:26:47,967 --> 00:26:50,066
the brick or the smoking gun?
725
00:26:50,066 --> 00:26:51,266
Okay, let's see
what happens. Hunter!
726
00:26:51,266 --> 00:26:52,467
[Hunter] Okay, here we go.
727
00:26:54,100 --> 00:26:55,333
[Jet] Oh, there it is.
728
00:26:55,367 --> 00:26:57,700
-[Guy] It's the old
elegant Molcajete.
-[Jet laughing]
729
00:26:57,767 --> 00:26:59,367
-[Guy] So, Molcajete...
-[Hunter] Yeah,
gotta love that.
730
00:26:59,367 --> 00:27:02,066
...chicken and the ghost
pepper chips
731
00:27:02,066 --> 00:27:03,567
must be incorporated
732
00:27:03,567 --> 00:27:07,767
into your elegant
spicy dinner for $10,000.
733
00:27:07,767 --> 00:27:08,900
Um, don't run into us.
734
00:27:08,967 --> 00:27:11,867
Gonna go in three, two, one...
735
00:27:11,867 --> 00:27:13,667
-I was gonna tell
you guys something.
-Oh! [laughing]
736
00:27:13,667 --> 00:27:16,000
See, hey, you have
to wait till I say, "go."
737
00:27:16,066 --> 00:27:17,014
[Katt] Sorry, I heard gonna
and the I just thought maybe--
738
00:27:17,014 --> 00:27:18,266
[Katt] Sorry, I heard gonna
and the I just thought maybe--
739
00:27:18,266 --> 00:27:20,266
Yeah, you just gotta wait
till I say, "go." Anyhow...
740
00:27:21,600 --> 00:27:22,967
[Aarti] Oh, no!
741
00:27:22,967 --> 00:27:24,367
[Hunter] Jet, how many
times have you competed
in here before?
742
00:27:24,367 --> 00:27:27,567
Not a lot, not a lot
in the kitchen, maybe
under five times.
743
00:27:27,567 --> 00:27:30,166
Okay, I mean, so,
how many times really?
744
00:27:30,166 --> 00:27:33,066
Uh, maybe three times.
745
00:27:33,066 --> 00:27:35,200
-[Aaron coughs]
-You're pretty good
at reading things.
746
00:27:36,200 --> 00:27:37,400
You know, come on!
747
00:27:37,467 --> 00:27:38,867
[Jet laughing]
748
00:27:41,266 --> 00:27:42,266
Let's do it!
749
00:27:42,266 --> 00:27:43,900
I am the king of spices,
I grew up eating spice.
750
00:27:43,967 --> 00:27:45,200
I would not have picked me.
751
00:27:45,266 --> 00:27:47,014
Thai culture is synonymous
with crazy spicy.
752
00:27:47,014 --> 00:27:49,000
Thai culture is synonymous
with crazy spicy.
753
00:27:49,066 --> 00:27:51,500
We have to use
ghost pepper chips,
754
00:27:51,567 --> 00:27:53,867
a molcajete and chicken.
755
00:27:53,867 --> 00:27:57,000
All right, I gotta figure out
what kind of chicken I want.
756
00:27:57,000 --> 00:28:00,567
I'm really bummed
I have to cook chicken
for an elegant dinner.
757
00:28:00,567 --> 00:28:03,567
Breast is dry, don't wanna
break down whole birds,
758
00:28:03,567 --> 00:28:05,000
so, I'm gonna go
ground chicken.
759
00:28:05,066 --> 00:28:07,000
Going to make a lettuce cup,
760
00:28:07,000 --> 00:28:10,166
and I'm gonna use these chips
to be a textual component.
761
00:28:10,166 --> 00:28:13,000
I'm gonna have to go
fancy another way here.
762
00:28:13,066 --> 00:28:14,266
Asian aisle...
763
00:28:14,266 --> 00:28:17,014
I need to really
balance all the heat
764
00:28:17,014 --> 00:28:17,266
I need to really
balance all the heat
765
00:28:17,266 --> 00:28:19,467
with really great
umami and salt.
766
00:28:19,467 --> 00:28:23,000
Fish sauce, oyster sauce
and Thai sweet soy.
767
00:28:23,000 --> 00:28:24,266
I'll also get chicken powder
768
00:28:24,266 --> 00:28:27,400
because it is a secret
weapon in the Asian kitchen.
769
00:28:27,467 --> 00:28:31,500
It brings instant savoriness
to any Asian dish.
770
00:28:31,567 --> 00:28:33,300
I wanna bring a kind
of a fruity note of heat.
771
00:28:33,367 --> 00:28:36,166
Flavortown now
has fresh chilis,
772
00:28:36,166 --> 00:28:39,166
so, I grab some fresh Thai
chilis and habanero.
773
00:28:39,166 --> 00:28:41,367
The only elegance I can
bring is technique,
774
00:28:41,367 --> 00:28:44,767
so, I'm grabbing a young
coconut to use as a vessel,
775
00:28:44,767 --> 00:28:46,367
but also use the meat.
776
00:28:47,266 --> 00:28:48,900
There we are.
777
00:28:48,967 --> 00:28:52,266
I give it up to Katt, that was
some brave moves right there.
778
00:28:52,266 --> 00:28:55,000
For her to pick me, we have
a phenomenal panel of judges,
779
00:28:55,066 --> 00:28:57,467
but of all of 'em, I think
I cook with heat the most.
780
00:29:00,200 --> 00:29:02,367
[Katt] I picked Chef Jet Tila.
781
00:29:02,367 --> 00:29:05,100
Know that it's definitely
biting off more than
I can chew,
782
00:29:05,100 --> 00:29:09,266
but I love a challenge,
and I really just wanna
see if I can beat him.
783
00:29:09,266 --> 00:29:13,166
For my elegant spicy
dinner, I'm making
a grilled chicken breast,
784
00:29:13,166 --> 00:29:16,066
a mole and a Fresno chili oil.
785
00:29:16,066 --> 00:29:17,014
I think that that's
a really nice incorporation
786
00:29:17,014 --> 00:29:18,367
I think that that's
a really nice incorporation
787
00:29:18,367 --> 00:29:20,700
of the ghost pepper
tortilla chips.
788
00:29:20,767 --> 00:29:22,000
I love tequila.
789
00:29:22,000 --> 00:29:23,400
Obviously, I need this one.
790
00:29:23,467 --> 00:29:26,700
I think that the tequila
is going to add a really
nice smokey flavor
791
00:29:26,767 --> 00:29:30,000
when incorporated
into the mole
and then my chili oil.
792
00:29:30,000 --> 00:29:33,100
Morel mushroom,
so elegant, it's one
of the best mushrooms,
793
00:29:33,100 --> 00:29:36,500
it holds flavor so well
because of all
the little pockets.
794
00:29:36,567 --> 00:29:38,867
I'm definitely very,
very nervous right now.
795
00:29:38,867 --> 00:29:41,567
I think that Jet is
such a versatile chef.
796
00:29:41,567 --> 00:29:43,567
He is a worthy competitor.
797
00:29:43,567 --> 00:29:45,867
If you're gonna have
a spicy challenge,
798
00:29:45,867 --> 00:29:47,014
you gotta bring the person
that can't stand spice
more than anybody,
799
00:29:47,014 --> 00:29:49,166
you gotta bring the person
that can't stand spice
more than anybody,
800
00:29:49,166 --> 00:29:50,567
well, including the Cuban.
801
00:29:50,567 --> 00:29:52,500
The one and only Troy Johnson.
802
00:29:52,567 --> 00:29:54,867
-They said you needed
some elegance on this show.
-[laughing]
803
00:29:54,867 --> 00:29:56,367
Oh!
804
00:29:57,400 --> 00:29:59,066
Oh, I can't believe
you're here.
805
00:29:59,066 --> 00:30:01,100
Nice to have you,
good luck with the heat.
806
00:30:01,100 --> 00:30:03,567
So, Troy Johnson who
thinks that apples are spicy
807
00:30:03,567 --> 00:30:05,767
-is now here to judge
this competition?
-[laughing]
808
00:30:05,767 --> 00:30:07,100
Hey, apples have got a kick.
809
00:30:07,100 --> 00:30:09,166
I'm gonna hurt today,
that's what's gonna happen.
810
00:30:09,166 --> 00:30:11,767
There's gonna
be a lot of spice,
it's gonna be painful,
811
00:30:11,767 --> 00:30:14,300
it's gonna be misery,
it's gonna be, you know,
all the fun things.
812
00:30:14,367 --> 00:30:15,967
[laughing]
813
00:30:24,467 --> 00:30:26,100
[Guy] 22 minutes left.
814
00:30:26,166 --> 00:30:27,300
All right, Chef,
what have we got?
815
00:30:27,367 --> 00:30:29,500
[Katt] So, I'm gonna do
a more refined mole sauce
816
00:30:29,567 --> 00:30:31,667
and then incorporate the ghost
pepper chips into that sauce.
817
00:30:31,667 --> 00:30:33,000
These are hot, by the way.
818
00:30:33,000 --> 00:30:36,166
Gonna do a grilled
chicken breast,
slice it nice and thin...
819
00:30:36,166 --> 00:30:39,000
-Got it.
-...fresh chilis and the mole
itself as well.
820
00:30:39,000 --> 00:30:40,266
Mole is the base of my dish,
821
00:30:40,300 --> 00:30:44,567
so, it's super important that
I really get that nailed down.
822
00:30:44,567 --> 00:30:48,367
Mole can be this beautiful,
velvety, rich sauce.
823
00:30:48,367 --> 00:30:49,984
Got some quatre within here
going in with the chips
824
00:30:49,984 --> 00:30:51,166
Got some quatre within here
going in with the chips
825
00:30:51,166 --> 00:30:54,200
to kinda make a little
bit of a base of a paste
for my mole.
826
00:30:54,266 --> 00:30:57,066
I really love a Fresno chili,
it packs a ton of heat,
827
00:30:57,066 --> 00:31:00,300
so, I wanna use
that in my mole.
828
00:31:00,367 --> 00:31:02,100
It's gonna get pretty
spicy right here.
829
00:31:02,100 --> 00:31:05,000
Going to add the ghost
pepper chips and black garlic.
830
00:31:05,066 --> 00:31:07,066
I deglaze with tequila.
831
00:31:09,266 --> 00:31:11,700
Now that I've built my
flavors, I can add the mole,
832
00:31:11,767 --> 00:31:13,500
and I'm gonna let that
cook down a little bit
833
00:31:13,567 --> 00:31:15,266
before I throw
it in the blender.
834
00:31:15,266 --> 00:31:18,100
While my mole's cooking down,
I'm gonna start on my chicken,
835
00:31:18,100 --> 00:31:19,984
mayonnaise,
and the chicken bouillon.
836
00:31:19,984 --> 00:31:20,000
mayonnaise,
and the chicken bouillon.
837
00:31:20,066 --> 00:31:22,100
Paprika, some cayenne pepper.
838
00:31:23,600 --> 00:31:27,367
I totally look up to Jet,
I think he is so respectable,
839
00:31:27,367 --> 00:31:30,467
I love how eloquent he is
in his description of flavor
840
00:31:30,467 --> 00:31:32,667
and I also love his
cooking style so much,
841
00:31:32,667 --> 00:31:34,767
and I really just wanna
see if I can beat him.
842
00:31:35,667 --> 00:31:38,867
Got my habaneros, Thai chili.
843
00:31:38,867 --> 00:31:40,233
-[Guy] Chef!
-[Jet] Hey, Chef.
844
00:31:40,233 --> 00:31:42,967
Man, I didn't think
I'd be cooking today,
what is going on?
845
00:31:42,967 --> 00:31:45,567
-Troy is over there judging...
-Oh, no!
846
00:31:45,567 --> 00:31:47,100
...and he said, "I can
already tell you Jet lost."
847
00:31:47,166 --> 00:31:48,200
Because?
848
00:31:48,266 --> 00:31:49,567
"'Cause he doesn't know
how to make heat."
849
00:31:49,567 --> 00:31:49,984
[laughing]
Is that what he said?
850
00:31:49,984 --> 00:31:51,567
[laughing]
Is that what he said?
851
00:31:51,567 --> 00:31:54,367
Wow, so, Troy needs
a lot of heat is what
I'm hearing from you.
852
00:31:54,367 --> 00:31:56,367
All right, I'm gonna do my
best to make Troy cry today.
853
00:31:56,367 --> 00:31:58,767
Oh, Jet!
854
00:31:58,767 --> 00:32:01,200
[Jet] I'm gonna bring
the heat just for you, Troy.
855
00:32:01,266 --> 00:32:03,600
I am grinding a chili paste.
856
00:32:03,667 --> 00:32:06,300
Habaneros, Thai chilis,
ghost pepper chips,
857
00:32:06,367 --> 00:32:08,667
and that's gonna be
my sauteing base.
858
00:32:10,300 --> 00:32:13,066
Stand back,
that will hurt you.
859
00:32:13,066 --> 00:32:14,467
[Guy] What's the dish
gonna be, Jet?
860
00:32:14,467 --> 00:32:17,400
I'm gonna do, um,
a Thai lettuce cup.
861
00:32:17,467 --> 00:32:18,934
[Guy] I like that.
862
00:32:18,934 --> 00:32:19,984
[Jet] I'm gonna dice
a white onion,
get that into the pan.
863
00:32:19,984 --> 00:32:20,467
[Jet] I'm gonna dice
a white onion,
get that into the pan.
864
00:32:20,467 --> 00:32:22,100
I'm gonna start
adding more chilis in.
865
00:32:22,100 --> 00:32:23,667
Hottest thing I can for Troy.
866
00:32:23,667 --> 00:32:26,166
Chili flakes, cayenne pepper.
867
00:32:28,266 --> 00:32:29,567
Whoo!
868
00:32:29,567 --> 00:32:32,266
I chiffonade the Thai lime
leaves and get that in there
869
00:32:32,266 --> 00:32:33,800
to really boost the flavors.
870
00:32:34,867 --> 00:32:37,166
I take the package
of ground chicken thigh
871
00:32:37,166 --> 00:32:38,800
and start rendering it out.
872
00:32:38,867 --> 00:32:40,967
Oh, Troy!
873
00:32:40,967 --> 00:32:41,867
[chuckling]
874
00:32:41,867 --> 00:32:43,667
I've got something
for you, bro!
875
00:32:43,667 --> 00:32:47,166
In the blender goes more
habaneros, more Thai chilis,
876
00:32:47,166 --> 00:32:49,984
more cayenne, chili flake
to make a very hot chili
sauce.
877
00:32:49,984 --> 00:32:51,567
more cayenne, chili flake
to make a very hot chili
sauce.
878
00:32:51,567 --> 00:32:52,800
Ohhh!
879
00:32:52,867 --> 00:32:54,066
I opened up the blender...
880
00:32:54,066 --> 00:32:56,867
[laughing] Whoo!
881
00:32:56,867 --> 00:33:00,367
...and I got hit with pepper
spray, so there's no way
it's not gonna be hot.
882
00:33:00,367 --> 00:33:02,000
It's hot, it's hot!
883
00:33:04,667 --> 00:33:05,767
[Guy] How are you
feeling, Chef?
884
00:33:05,767 --> 00:33:07,300
Are we cooking chicken,
what have we got over here?
885
00:33:07,367 --> 00:33:09,200
Yep, we're gonna throw
the chicken in the pan
right now.
886
00:33:09,266 --> 00:33:10,767
I got the mole working here.
887
00:33:10,767 --> 00:33:12,000
Got it, got it.
888
00:33:12,000 --> 00:33:14,867
[Katt] The morels are
gonna be sauteed right now.
889
00:33:14,867 --> 00:33:15,967
Nine and a half minutes.
890
00:33:15,967 --> 00:33:17,100
Nine and a half? Heard that!
891
00:33:18,166 --> 00:33:19,984
If I don't get this
chicken on, that's it.
892
00:33:19,984 --> 00:33:20,000
If I don't get this
chicken on, that's it.
893
00:33:21,567 --> 00:33:24,667
I really wanna win the money
today because my fiance,
894
00:33:24,667 --> 00:33:29,200
he's been so supportive
because chef hours are
so impossible to deal with.
895
00:33:29,266 --> 00:33:31,367
I think that the best way
to pay him back for that
896
00:33:31,367 --> 00:33:34,400
is to take some time
off and just go travel
and explore together.
897
00:33:35,400 --> 00:33:37,100
The next thing that
I know I have to do
898
00:33:37,166 --> 00:33:40,200
is make an agrodolce out
of these morel mushrooms.
899
00:33:40,266 --> 00:33:43,867
I don't think that many
people have had a morel
agrodolce before.
900
00:33:43,867 --> 00:33:46,066
Little bit of oil,
a little bit of salt
901
00:33:46,066 --> 00:33:47,967
just to kind of get
them browned.
902
00:33:47,967 --> 00:33:49,984
Once that's done,
in the blender,
903
00:33:49,984 --> 00:33:50,500
Once that's done,
in the blender,
904
00:33:50,567 --> 00:33:54,400
I throw in fresh Fresno
chilis, canola oil,
905
00:33:54,467 --> 00:33:57,367
red wine vinegar,
and a dash of tequila.
906
00:33:57,367 --> 00:34:00,567
blended that on high, and then
right into that hot pan
907
00:34:00,567 --> 00:34:02,000
with all those mushrooms.
908
00:34:02,066 --> 00:34:04,400
I have to get this
chicken on the grill
909
00:34:04,467 --> 00:34:07,367
'cause I think that that adds
a nice smokey flavor.
910
00:34:07,367 --> 00:34:10,567
[Jet] Once the chicken
is cooked through,
I need to season it.
911
00:34:10,567 --> 00:34:13,867
So, chicken powder's
gonna bring salt, more
ghost pepper chips.
912
00:34:13,867 --> 00:34:17,500
I'm not gonna lose this
battle because it's not
spicy enough.
913
00:34:17,567 --> 00:34:19,767
I am the spice king,
I can't lose this battle.
914
00:34:24,200 --> 00:34:25,767
Whoo!
915
00:34:25,767 --> 00:34:28,600
So, while my chicken
is cooking, I go to my
Thai young coconut,
916
00:34:28,667 --> 00:34:30,767
I take a cleaver,
I crack them in half
917
00:34:30,767 --> 00:34:34,767
and I'm savoring this
really sweet coconut water.
918
00:34:34,767 --> 00:34:37,967
I'm scooping out the flesh
of the young coconut,
919
00:34:37,967 --> 00:34:39,900
I cut it into strips
and then dice it,
920
00:34:39,967 --> 00:34:42,166
and throw it in my chicken.
921
00:34:42,166 --> 00:34:44,000
I wanted to glaze
with the young coconut water
922
00:34:44,066 --> 00:34:45,800
to bring another level
of flavor and sweetness.
923
00:34:47,100 --> 00:34:49,100
[Guy] Two minutes!
Two minutes flat!
924
00:34:49,166 --> 00:34:49,984
Time is running out
and my mole isn't even
in the blender yet.
925
00:34:49,984 --> 00:34:52,300
Time is running out
and my mole isn't even
in the blender yet.
926
00:34:53,500 --> 00:34:56,100
I have to get everything
on the plate immediately.
927
00:34:56,100 --> 00:34:59,967
I put down the morel
mushroom agrodolce.
928
00:34:59,967 --> 00:35:02,467
Throw in a little bit of that
napa cabbage on there
929
00:35:02,467 --> 00:35:04,367
just to break up some
of that heat.
930
00:35:05,166 --> 00:35:06,300
The chicken's looking good.
931
00:35:06,300 --> 00:35:09,767
Slicing that chicken
right at the last second.
932
00:35:11,800 --> 00:35:14,767
And then that gets garnished
with my Fresno chili oil,
933
00:35:14,767 --> 00:35:17,867
and that gives it a pop
of color and a little
bit extra heat,
934
00:35:17,867 --> 00:35:19,984
and, like,
packs a punch for sure.
935
00:35:19,984 --> 00:35:20,266
and, like,
packs a punch for sure.
936
00:35:20,266 --> 00:35:23,100
[Guy shouting] 1 minute!
60 seconds to plate!
937
00:35:23,166 --> 00:35:25,500
[Jet] I shave the coconut puss
938
00:35:25,567 --> 00:35:29,467
to try to get a nice
kind of bowl shape
to use as a vessel,
939
00:35:29,467 --> 00:35:31,100
and I want this
to be experiential,
940
00:35:31,166 --> 00:35:32,967
I want them to build
their own lettuce cups.
941
00:35:32,967 --> 00:35:36,800
I put the cooked chicken
inside the coconut cup,
942
00:35:36,867 --> 00:35:39,567
I garnished that
with spring onions,
943
00:35:39,567 --> 00:35:42,066
more ghost pepper chips.
944
00:35:42,066 --> 00:35:43,700
I need something
crunchy really quick.
945
00:35:43,767 --> 00:35:46,000
I take the apple pear,
I julienne it really fine,
946
00:35:46,000 --> 00:35:48,567
and I garnish
the chicken lettuce cup.
947
00:35:48,567 --> 00:35:49,567
Five,
948
00:35:49,567 --> 00:35:49,984
four,
949
00:35:49,984 --> 00:35:50,767
four,
950
00:35:50,767 --> 00:35:51,867
three,
951
00:35:51,867 --> 00:35:52,767
two,
952
00:35:52,767 --> 00:35:53,667
one.
953
00:35:53,667 --> 00:35:55,066
Chef's, that's it,
stop working.
954
00:35:55,066 --> 00:35:56,567
-Oh!
-Wow!
955
00:35:56,567 --> 00:35:58,000
[applauding]
956
00:35:58,000 --> 00:35:59,300
[Aaron] Whoo!
957
00:35:59,367 --> 00:36:02,166
Time's up, and my mole
is in the blender still.
958
00:36:02,166 --> 00:36:04,000
I didn't get the mole
sauce on the plate,
959
00:36:04,066 --> 00:36:05,867
which is definitely a bummer.
960
00:36:05,867 --> 00:36:08,266
Chefs, I gotta tell you,
the dishes look upscale,
961
00:36:08,266 --> 00:36:10,867
and I sure hope they are
high on the Scoville scale.
962
00:36:10,867 --> 00:36:12,867
Let's take it to the judges,
right this way!
963
00:36:20,100 --> 00:36:22,000
[Guy] All right,
judges and Troy,
964
00:36:22,000 --> 00:36:25,467
this is game two of beat
the judges spicy edition,
965
00:36:25,467 --> 00:36:27,667
and we had
the flaming food pyramid.
966
00:36:27,667 --> 00:36:30,467
Now, our chefs had to make
an elegant spicy dinner
967
00:36:30,467 --> 00:36:33,900
incorporating items selected
by our triangle of terror.
968
00:36:33,967 --> 00:36:36,000
They had to work
with ghost pepper chips,
969
00:36:36,000 --> 00:36:38,200
chicken and molcajete.
970
00:36:38,266 --> 00:36:40,367
First up, Chef Jet,
what do you have for us, bud?
971
00:36:40,367 --> 00:36:42,700
Uh, judges, in front
of you, you've got
972
00:36:42,767 --> 00:36:46,266
a Thai young coconut
and chicken lettuce cup.
973
00:36:46,266 --> 00:36:46,924
So, I took the chips
and the molcajete
974
00:36:46,924 --> 00:36:48,567
So, I took the chips
and the molcajete
975
00:36:48,567 --> 00:36:49,867
and about four
different kinds of chilis,
976
00:36:49,867 --> 00:36:53,667
mashed it into a chili paste,
fried up the chicken in that
977
00:36:53,667 --> 00:36:55,867
with some garlic,
and then, to counter,
978
00:36:55,867 --> 00:36:58,367
there's a little bit
of apple pear,
979
00:36:58,367 --> 00:37:00,400
and the actual coconut,
young coconut neat.
980
00:37:00,467 --> 00:37:02,867
[coughing uncomfortably]
981
00:37:02,867 --> 00:37:04,567
As usual,
you've outdone yourself.
982
00:37:04,567 --> 00:37:07,166
The way you've worked
that young coconut
983
00:37:07,166 --> 00:37:09,667
and the glassware
and the plate
and the bibb lettuce,
984
00:37:09,667 --> 00:37:11,567
really feels elegant.
985
00:37:11,567 --> 00:37:15,200
I feel like I'm in some
super-luxurious beach resort
986
00:37:15,266 --> 00:37:16,924
enjoying, like, a nice
afternoon snack here.
987
00:37:16,924 --> 00:37:17,867
enjoying, like, a nice
afternoon snack here.
988
00:37:17,867 --> 00:37:21,367
It tastes delicious and I love
it and gonna keep eating it...
989
00:37:21,367 --> 00:37:22,667
[laughing]
990
00:37:22,667 --> 00:37:26,467
...but I couldn't
find the ghost pepper
chips in here.
991
00:37:26,467 --> 00:37:28,200
-Wow.
-[Aarti] Wow, really?
992
00:37:28,867 --> 00:37:30,000
[chuckling]
993
00:37:30,000 --> 00:37:32,166
The fact that you used
ground chicken, which, to me,
994
00:37:32,166 --> 00:37:33,900
is probably not
an elegant cut,
995
00:37:33,967 --> 00:37:37,266
but the elegance
about it is that you
kept it really tender.
996
00:37:37,266 --> 00:37:38,767
It's not dried out at all.
997
00:37:38,767 --> 00:37:40,367
Um, I think the only
thing is that
998
00:37:40,367 --> 00:37:43,767
once I get into the lettuce
cup eating of it,
999
00:37:43,767 --> 00:37:46,924
while delicious,
I think I get pulled out
of elegant dinner...
1000
00:37:46,924 --> 00:37:47,266
while delicious,
I think I get pulled out
of elegant dinner...
1001
00:37:47,266 --> 00:37:48,567
-I understand. You got it.
-...just a little bit.
1002
00:37:48,567 --> 00:37:50,567
I think the presentation
saved you on the elegance.
1003
00:37:50,567 --> 00:37:53,066
I think it's not a lettuce
cup, it's a lettuce chalice.
1004
00:37:53,066 --> 00:37:54,567
Um, I would say the only
thing that I'm missing,
1005
00:37:54,567 --> 00:37:56,767
if I'm thinking
about a dish like this,
1006
00:37:56,767 --> 00:38:00,567
I want more herbal notes
whether it be mints
1007
00:38:00,567 --> 00:38:03,767
or whether it be
a lot of, you know,
really aromatic leaves
1008
00:38:03,767 --> 00:38:06,166
to go in there
to counterbalance the spice
1009
00:38:06,166 --> 00:38:07,634
and the depth of that chicken.
1010
00:38:07,634 --> 00:38:10,567
Um, and unfortunately,
the bibb just doesn't do
it for me. That's it.
1011
00:38:10,567 --> 00:38:12,600
All right, up next,
not to be outdone,
1012
00:38:12,667 --> 00:38:14,100
Chef Katt, what do
you have for us?
1013
00:38:14,166 --> 00:38:16,567
Hi, chefs, uh, today,
I have for you
1014
00:38:16,567 --> 00:38:16,924
a sauteed and then
grilled chicken breast
1015
00:38:16,924 --> 00:38:18,967
a sauteed and then
grilled chicken breast
1016
00:38:18,967 --> 00:38:21,166
that's been marinated
with a little bit
of mayonnaise,
1017
00:38:21,166 --> 00:38:24,266
a little bit of tequila,
some orange zest, lime zest,
1018
00:38:24,266 --> 00:38:25,967
and lots of chili.
1019
00:38:25,967 --> 00:38:28,900
Then some Napa cabbage
to kind of cool it down
a little bit for you guys,
1020
00:38:28,967 --> 00:38:30,233
so it doesn't kill you.
1021
00:38:30,233 --> 00:38:32,266
The molcajete, I used
with a little bit
of black garlic
1022
00:38:32,266 --> 00:38:34,467
and then some
of the ghost pepper chilis,
1023
00:38:34,467 --> 00:38:36,100
but the mole didn't
make it on the plate.
1024
00:38:40,000 --> 00:38:41,367
[Aaron]
Your plating is dynamite.
1025
00:38:41,367 --> 00:38:44,300
That cabbage,
nice freshness texturally,
1026
00:38:44,367 --> 00:38:46,667
juxtaposing against
the other ingredients.
1027
00:38:46,667 --> 00:38:46,924
I think the agrodolce,
actually, is really nice.
1028
00:38:46,924 --> 00:38:49,667
I think the agrodolce,
actually, is really nice.
1029
00:38:49,667 --> 00:38:51,467
It's got that sweet,
it's got that sour,
1030
00:38:51,467 --> 00:38:54,567
it certainly has, like,
that spicy at the back
of my throat.
1031
00:38:54,567 --> 00:38:56,867
My chicken's
a little bit under,
1032
00:38:56,867 --> 00:38:59,500
which is not my favorite
way to eat chicken breast.
1033
00:38:59,567 --> 00:39:01,300
[chuckling] Right. Weird!
1034
00:39:01,367 --> 00:39:03,066
But I think you
had a great idea,
1035
00:39:03,066 --> 00:39:04,800
and the flavors work
really well together,
1036
00:39:04,867 --> 00:39:07,266
I just wish you would
have nailed that chicken.
1037
00:39:07,266 --> 00:39:08,667
Yep. Of course.
1038
00:39:08,667 --> 00:39:11,600
I think that gameplay-wise,
this feels like an elegant
dinner.
1039
00:39:11,667 --> 00:39:13,867
It looks light and small
and precious.
1040
00:39:13,867 --> 00:39:16,867
I also think the other way
that you gave us elegance
1041
00:39:16,867 --> 00:39:16,924
is by adding the morels.
1042
00:39:16,924 --> 00:39:18,200
is by adding the morels.
1043
00:39:18,266 --> 00:39:20,467
Um, so, even though
you had a protein
1044
00:39:20,467 --> 00:39:22,300
that isn't necessarily
the most elegant,
1045
00:39:22,367 --> 00:39:25,000
the morels help me feel
like you think I'm special,
1046
00:39:25,000 --> 00:39:26,200
so thank you so much!
1047
00:39:26,266 --> 00:39:27,166
Great.
1048
00:39:27,166 --> 00:39:30,667
I really wish that that mole
1049
00:39:30,667 --> 00:39:33,266
that's sitting in the blender
was on this plate
1050
00:39:33,266 --> 00:39:36,367
-because it doesn't feel
like a finished dish to me.
-Of course.
1051
00:39:36,367 --> 00:39:39,467
It's missing that,
the roots of it.
1052
00:39:39,467 --> 00:39:41,800
I think one of the best
things you did was you
butterflied your chicken,
1053
00:39:41,867 --> 00:39:44,800
and mine is not
undercooked, mine is fine.
1054
00:39:44,867 --> 00:39:46,800
Uh, and I love that
you added the char,
1055
00:39:46,867 --> 00:39:46,924
the char matches a little
bit of that smokiness
in the tequila itself.
1056
00:39:46,924 --> 00:39:49,800
the char matches a little
bit of that smokiness
in the tequila itself.
1057
00:39:49,867 --> 00:39:51,066
I just wonder...
1058
00:39:52,166 --> 00:39:54,467
...if you have $10,000
sitting in your blender.
1059
00:39:56,500 --> 00:39:58,367
Judges, thank you,
time to deliberate.
1060
00:39:58,367 --> 00:40:00,800
Chefs, back to the kitchens,
we'll call you when we decide
1061
00:40:00,867 --> 00:40:03,266
who gets ten grand,
thank you very much.
1062
00:40:03,266 --> 00:40:04,767
Twenty points available
in gameplay,
1063
00:40:04,767 --> 00:40:06,300
20 points available in taste,
1064
00:40:06,367 --> 00:40:09,467
10 points available
for plating for a total
of 50 points.
1065
00:40:09,467 --> 00:40:12,100
So, whose high-end feast
is the one to beat?
1066
00:40:17,066 --> 00:40:18,000
Thank you very much,
1067
00:40:18,066 --> 00:40:21,367
uh, chefs, we gave you
a pyramid of pain.
1068
00:40:21,367 --> 00:40:24,567
Uh, we wanted you
to give us an elegant
dinner with spice to it,
1069
00:40:24,567 --> 00:40:26,367
and you had
to work with chicken,
1070
00:40:26,367 --> 00:40:27,867
you had to work
with a molcajete
1071
00:40:27,867 --> 00:40:29,367
and the ghost
pepper potato chips.
1072
00:40:29,367 --> 00:40:31,100
Nothing says,
"elegant" like that.
1073
00:40:31,166 --> 00:40:32,333
[chuckling]
1074
00:40:32,333 --> 00:40:34,367
Unless there had been some
canned sardines and a spork.
1075
00:40:34,367 --> 00:40:37,166
Um, I don't know how
much heat was brought,
1076
00:40:37,166 --> 00:40:38,867
that's my only concern.
1077
00:40:38,867 --> 00:40:41,300
I just don't know
if I saw the judges
sweating it out, but...
1078
00:40:42,400 --> 00:40:43,500
...we do have a winner.
1079
00:40:43,567 --> 00:40:46,367
Let's take a look here,
in gameplay for Chef Katt,
1080
00:40:46,367 --> 00:40:46,924
15 out of 20,
1081
00:40:46,924 --> 00:40:47,400
15 out of 20,
1082
00:40:47,467 --> 00:40:48,967
taste, 17 out of 20,
1083
00:40:48,967 --> 00:40:50,867
plating, 7 out of 10
1084
00:40:50,867 --> 00:40:52,066
for a score of 39.
1085
00:40:53,700 --> 00:40:56,100
Chef Jet, gotta beat
the 39, brother.
1086
00:40:56,166 --> 00:40:57,767
16 out of 20,
1087
00:40:57,767 --> 00:40:59,967
taste, 18 out of 20,
1088
00:40:59,967 --> 00:41:01,000
plating...
1089
00:41:03,667 --> 00:41:05,567
...9 out of 20 for a 43,
1090
00:41:05,567 --> 00:41:06,967
congratulations, Chef Jet!
1091
00:41:06,967 --> 00:41:08,667
[applauding]
1092
00:41:08,667 --> 00:41:10,600
[Aaron] Yay!
1093
00:41:10,667 --> 00:41:13,600
[Guy] You know, Katt, I don't
know that I would have picked
1094
00:41:13,667 --> 00:41:16,924
a guy that was born
with Thai spice chili
in his baby bottle.
1095
00:41:16,924 --> 00:41:17,100
a guy that was born
with Thai spice chili
in his baby bottle.
1096
00:41:17,166 --> 00:41:18,567
[Aarti laughing]
1097
00:41:18,567 --> 00:41:21,266
I do think that you had
a chance to take him over,
1098
00:41:21,266 --> 00:41:22,767
I think the clock got
away from you a little bit.
1099
00:41:22,767 --> 00:41:24,467
It seemed all the pieces
were coming together,
1100
00:41:24,467 --> 00:41:26,867
but, uh, today wasn't
the way to finish it up.
1101
00:41:26,867 --> 00:41:28,567
I think you played
a fantastic first round,
1102
00:41:28,567 --> 00:41:31,867
ten thousand bucks and your
first win in triple G, so,
1103
00:41:31,867 --> 00:41:33,767
Chef, very nice to meet,
thank you.
1104
00:41:33,767 --> 00:41:34,900
[Jet] Pleasure, Chef.
1105
00:41:34,967 --> 00:41:36,967
So, I'm definitely a little
bummed that I didn't win
1106
00:41:36,967 --> 00:41:38,767
the extra $10,000
1107
00:41:38,767 --> 00:41:41,266
because that mole did
not make it on the plate,
1108
00:41:41,266 --> 00:41:44,500
but I could not have been
happier to lose to somebody
1109
00:41:44,567 --> 00:41:45,967
that is so talented,
1110
00:41:45,967 --> 00:41:46,924
and I honestly just
feel very honored
1111
00:41:46,924 --> 00:41:48,100
and I honestly just
feel very honored
1112
00:41:48,100 --> 00:41:50,100
to have been able
to cook with him.
1113
00:41:50,100 --> 00:41:52,600
There you have it, our winner
Jet Tila, $10,000,
1114
00:41:52,667 --> 00:41:54,667
and we'll see you next
time on triple G
1115
00:41:54,667 --> 00:41:57,800
where you never know
who's gonna win and how
it's gonna happen.