1
00:00:00,867 --> 00:00:01,867
All right, folks,
let's do this.
2
00:00:01,867 --> 00:00:03,066
You know, people
are always asking me,
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00:00:03,066 --> 00:00:04,367
"Guy, what's it like
to compete
4
00:00:04,367 --> 00:00:05,533
on Guy's Grocery Games?"
5
00:00:05,533 --> 00:00:08,166
Well, tonight, all of America
is gonna find out.
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00:00:08,166 --> 00:00:09,600
[woman] All right, chefs,
come on in.
7
00:00:09,600 --> 00:00:11,734
Quiet on the set,
quiet on the set.
8
00:00:11,734 --> 00:00:14,867
[Guy] Were about
to immerse you
in a chefs-eye view
9
00:00:14,867 --> 00:00:18,367
of the total Flavortown
market experience on Triple-G.
10
00:00:18,367 --> 00:00:20,166
It's getting
kind of crazy in here.
11
00:00:20,166 --> 00:00:21,600
[Hunter] We'll take you
behind the scenes
12
00:00:21,600 --> 00:00:23,700
to show you our chef's
awesome journey.
13
00:00:23,700 --> 00:00:26,867
[Guy] From arriving on set
with the rising sun...
14
00:00:26,867 --> 00:00:28,867
-Oh! There he is.
-[woman 2] There he is.
15
00:00:28,867 --> 00:00:30,000
[Guy] ...to leaving at the end
of an unforgettable day.
16
00:00:30,000 --> 00:00:31,600
[Guy] ...to leaving at the end
of an unforgettable day.
17
00:00:31,600 --> 00:00:32,634
Hopefully with a cheque
18
00:00:32,634 --> 00:00:34,266
too big to fit
in their suitcase.
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00:00:34,266 --> 00:00:36,367
-Chef, that's dynamite.
-[chef] Thank you.
20
00:00:36,367 --> 00:00:38,500
It's gonna be
a fast-paced, chaotic,
21
00:00:38,500 --> 00:00:41,066
and almost as a nail-biting
as the competition itself.
22
00:00:41,066 --> 00:00:42,367
[chef 2] Work, work, work,
work, work.
23
00:00:42,367 --> 00:00:44,266
[man2] Somebody's
burning popcorn.
24
00:00:44,266 --> 00:00:45,634
[all] Oh, no!
25
00:00:45,634 --> 00:00:47,700
-So buckle up.
-It's the Triple-G
experience...
26
00:00:47,700 --> 00:00:49,600
Right now on
Guy's Grocery Games.
27
00:00:49,600 --> 00:00:50,600
-Now, Cash.
-Where is Cash now?
28
00:00:50,600 --> 00:00:52,333
You got to get off the set.
Come on, buddy.
29
00:00:58,266 --> 00:01:00,000
So, we're here
in the control room,
30
00:01:00,000 --> 00:01:00,367
So, we're here
in the control room,
31
00:01:00,367 --> 00:01:02,166
we're just minutes away
from showtime.
32
00:01:02,166 --> 00:01:03,734
And you got everything
going on here.
33
00:01:03,734 --> 00:01:05,734
From producers to directors.
34
00:01:05,734 --> 00:01:08,266
This is the beehive
of what is taking place.
35
00:01:08,266 --> 00:01:09,266
For our chefs...
36
00:01:09,266 --> 00:01:10,367
[Chef 1] Pulling up
to Flavortown.
37
00:01:10,367 --> 00:01:11,266
[Chef 2] Hell yeah, let's go!
38
00:01:11,266 --> 00:01:12,967
-Whoo!
-Let's go!
39
00:01:12,967 --> 00:01:15,100
[Guy] They're always surprised
when they step out of the van,
40
00:01:15,100 --> 00:01:17,600
and realize
there's no big sign that's
41
00:01:17,600 --> 00:01:19,467
proclaiming that
it's Flavortown market.
42
00:01:19,467 --> 00:01:21,100
Doesn't even look like
a grocery store or anything.
43
00:01:21,100 --> 00:01:22,166
-It doesn't.
-No.
44
00:01:22,166 --> 00:01:23,867
It's actually a warehouse.
It's not... [chuckles]
45
00:01:23,867 --> 00:01:25,166
Not a grocery store.
46
00:01:25,166 --> 00:01:26,867
[woman] All right, chefs,
come on in.
47
00:01:26,867 --> 00:01:27,967
All right.
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00:01:27,967 --> 00:01:29,500
[Guy] And the culinary team
gives them a tour
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00:01:29,500 --> 00:01:30,000
of the grocery store.
50
00:01:30,000 --> 00:01:30,533
of the grocery store.
51
00:01:30,533 --> 00:01:33,166
I am going to give you
your station numbers...
52
00:01:33,166 --> 00:01:34,700
[Hunter] And they did
hero shots,
53
00:01:34,700 --> 00:01:36,000
at least at the top
of the show.
54
00:01:36,000 --> 00:01:37,734
-Keep just looking
at the camera for me.
-All right.
55
00:01:37,734 --> 00:01:39,700
[woman 2]
Do a little head nod.
56
00:01:39,700 --> 00:01:40,900
Now give me serious.
57
00:01:41,266 --> 00:01:43,467
I can't. [chuckles]
58
00:01:43,467 --> 00:01:44,734
[Guy] Once they're through
all of that,
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00:01:44,734 --> 00:01:46,734
I go and meet them outside.
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00:01:46,734 --> 00:01:48,166
Just give them a little,
61
00:01:48,166 --> 00:01:50,266
"Hey, what's up,
and this is how it's
gonna go."
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00:01:50,266 --> 00:01:53,367
Don't get sucked into the idea
that this is a television show
63
00:01:53,367 --> 00:01:55,066
with a hundred cameras on you,
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00:01:55,066 --> 00:01:57,634
and some guy, you know,
with spiky hair and tattoos
65
00:01:57,634 --> 00:01:58,867
yelling at you all the time.
66
00:01:58,867 --> 00:02:00,000
You're great chefs.
67
00:02:00,000 --> 00:02:00,367
You're great chefs.
68
00:02:00,367 --> 00:02:02,266
We'll go get into wardrobe,
jump on set,
69
00:02:02,266 --> 00:02:04,367
and let the games begin.
70
00:02:06,000 --> 00:02:07,734
Quiet on the set,
quiet on the set.
71
00:02:07,734 --> 00:02:09,000
We are getting ready to go.
72
00:02:09,000 --> 00:02:10,500
Okay, ready? See you in a bit.
73
00:02:10,500 --> 00:02:11,467
Okay, all right.
74
00:02:12,166 --> 00:02:13,433
All right,
let's do this, ready?
75
00:02:14,166 --> 00:02:15,533
Five, four, three, two.
76
00:02:15,533 --> 00:02:17,266
All right, let's meet
tonight's chefs.
77
00:02:17,266 --> 00:02:19,000
Three, two, one...
78
00:02:19,000 --> 00:02:21,734
[Guy] First up,
we have Arielle Brown,
the executive chef
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00:02:21,734 --> 00:02:23,700
in an upscale
New Jersey restaurant.
80
00:02:23,700 --> 00:02:24,867
Who only cooks about,
81
00:02:24,867 --> 00:02:26,800
I don't know,
20 different cuisines.
82
00:02:27,600 --> 00:02:28,533
There we go.
83
00:02:29,600 --> 00:02:30,000
All right.
84
00:02:30,000 --> 00:02:30,800
All right.
85
00:02:31,867 --> 00:02:33,734
All right. My name is
Arielle Brown,
86
00:02:33,734 --> 00:02:35,867
I am from Eatontown,
New Jersey,
87
00:02:35,867 --> 00:02:37,367
and I am an executive chef.
88
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I am on my way to the airport.
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00:02:39,367 --> 00:02:43,266
It is a pretty long flight
to California from New Jersey.
90
00:02:43,266 --> 00:02:44,867
I'm just excited to get there.
91
00:02:44,867 --> 00:02:46,266
I've never been
on camera before,
92
00:02:46,266 --> 00:02:48,533
I've never been on,
like, a set before.
93
00:02:48,533 --> 00:02:51,000
I feel like a star
or something. [chuckles]
94
00:02:51,000 --> 00:02:53,000
The cooking part,
I wasn't so nervous about.
95
00:02:53,000 --> 00:02:55,266
I've done so many
different cuisines.
96
00:02:55,266 --> 00:02:57,000
Spanish, Japanese, French.
97
00:02:57,000 --> 00:02:59,867
But I've never done
a competition before.
98
00:02:59,867 --> 00:03:00,000
So this is, like,
the competition to do.
99
00:03:00,000 --> 00:03:01,734
So this is, like,
the competition to do.
100
00:03:01,734 --> 00:03:03,166
-Hey, Guy.
-Rollin'.
101
00:03:03,166 --> 00:03:04,467
-What's up?
-Nice seeing you.
102
00:03:04,467 --> 00:03:05,533
Go get 'em, chef.
103
00:03:06,533 --> 00:03:09,600
Next, we got Michael Sibert,
a South Carolina chef
104
00:03:09,600 --> 00:03:11,266
who worked with
Michelin Star chefs
105
00:03:11,266 --> 00:03:14,800
before opening his own
Cajun-Italian trattoria.
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00:03:15,533 --> 00:03:16,600
Hey, hey!
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00:03:16,600 --> 00:03:18,166
Fresh pasta and Cajun food,
108
00:03:18,166 --> 00:03:19,867
you can't really
miss with that.
109
00:03:19,867 --> 00:03:21,166
[woman] What you got
on that TV?
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00:03:22,467 --> 00:03:24,600
Guy's Grocery Games.
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00:03:24,600 --> 00:03:26,533
[Michael] My wife and I,
we just opened our restaurant.
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00:03:26,533 --> 00:03:28,166
I had to prep my team,
113
00:03:28,166 --> 00:03:30,000
like, "Hey, guys,
I'm probably not gonna
be here for a week."
114
00:03:30,000 --> 00:03:31,367
like, "Hey, guys,
I'm probably not gonna
be here for a week."
115
00:03:31,367 --> 00:03:33,266
-[staff] You're finally here!
-Yes.
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00:03:33,266 --> 00:03:35,367
[Michael] Just knowing that
I'm competing on
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00:03:35,367 --> 00:03:36,734
Guy's Grocery Games.
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00:03:36,734 --> 00:03:38,700
Man, this is such
an incredible moment.
119
00:03:38,700 --> 00:03:40,533
-What's up?
-Look at that.
120
00:03:40,533 --> 00:03:41,734
We got a rule about
better hair than me.
121
00:03:41,734 --> 00:03:42,734
-I don't know about that.
-[laughs]
122
00:03:42,734 --> 00:03:44,000
What's up, chef?
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00:03:44,000 --> 00:03:45,500
Then we've got Jamilah Nixon,
124
00:03:45,500 --> 00:03:47,867
a chef cooking up
Cali-infused,
125
00:03:47,867 --> 00:03:49,533
Southeast Asian cuisine.
126
00:03:50,500 --> 00:03:52,000
As a Sonoma County resident,
127
00:03:52,000 --> 00:03:53,967
everybody knows
where Flavortown is,
128
00:03:53,967 --> 00:03:56,600
but not everybody
gets to go to Flavortown.
129
00:03:56,600 --> 00:03:58,066
At Jam's Joy Bungalow,
130
00:03:58,066 --> 00:04:00,000
we do California-influenced
Southeast Asian cuisine.
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00:04:00,000 --> 00:04:01,600
we do California-influenced
Southeast Asian cuisine.
132
00:04:01,600 --> 00:04:02,700
I can't believe, you guys,
133
00:04:02,700 --> 00:04:05,166
I'm finally here in
Flavortown, Santa Rosa.
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00:04:05,166 --> 00:04:06,967
I don't want to let down
Sonoma County,
135
00:04:06,967 --> 00:04:08,700
I don't want to let down
my daughter, Mars.
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00:04:08,700 --> 00:04:10,634
I don't want to let down
all the single moms.
137
00:04:10,634 --> 00:04:12,066
So I'm here for all of you.
138
00:04:12,066 --> 00:04:13,467
-What's up, Guy?
-Welcome.
139
00:04:13,467 --> 00:04:14,734
-Nice to meet you.
-Great to have ya.
140
00:04:17,166 --> 00:04:18,867
And finally, Tim Reading,
141
00:04:18,867 --> 00:04:20,100
the executive chef
from Houston,
142
00:04:20,100 --> 00:04:21,734
who believes,
his time working with
143
00:04:21,734 --> 00:04:23,600
multiple James Beard Award
winning chefs
144
00:04:23,600 --> 00:04:26,367
has prepared him
for the Triple-G experience.
145
00:04:26,367 --> 00:04:28,467
Just finishing up packing!
146
00:04:28,467 --> 00:04:30,000
One morning, I am in Houston,
147
00:04:30,000 --> 00:04:31,533
One morning, I am in Houston,
148
00:04:31,533 --> 00:04:34,533
literally the next morning,
I'm in Flavortown.
149
00:04:34,533 --> 00:04:36,166
It's getting
kind of crazy here.
150
00:04:36,166 --> 00:04:38,467
And you're like,
"Whoa, hello."
151
00:04:38,467 --> 00:04:40,500
Throw your arms up,
you're in Flavortown.
152
00:04:40,500 --> 00:04:42,100
Throughout my entire career,
I worked for
153
00:04:42,100 --> 00:04:43,700
James Beard Award
winning chefs.
154
00:04:43,700 --> 00:04:46,467
I have a lot of background
in many different cuisines.
155
00:04:46,467 --> 00:04:49,533
These competitors,
you're not here to compete
against them.
156
00:04:49,533 --> 00:04:51,467
You know, you're here
to compete with yourself.
157
00:04:51,467 --> 00:04:53,166
-Chef, how's it going?
-You ready, my brother?
158
00:04:53,166 --> 00:04:54,467
-Oh, always ready.
-Go get 'em.
159
00:04:54,467 --> 00:04:56,000
Thank you. You guys ready?
160
00:04:56,000 --> 00:04:58,100
-Yeah.
-They're in for it.
161
00:04:58,100 --> 00:04:59,734
Welcome, Triple-G chefs.
162
00:04:59,734 --> 00:05:00,000
I can't think of
a better way to celebrate
163
00:05:00,000 --> 00:05:01,867
I can't think of
a better way to celebrate
164
00:05:01,867 --> 00:05:03,867
your first time on Triple-G
165
00:05:03,867 --> 00:05:07,500
than to do the craziest show
that we could ever think of.
166
00:05:07,500 --> 00:05:09,700
And we are showing
our viewers at home...
Hi, everybody.
167
00:05:09,700 --> 00:05:12,500
We're showing them
an uncut, unfiltered
168
00:05:12,500 --> 00:05:14,166
Triple-G competition,
169
00:05:14,166 --> 00:05:15,867
and what it really
looks like. Okay?
170
00:05:15,867 --> 00:05:17,066
-Let's do it.
-Yes.
171
00:05:17,066 --> 00:05:19,700
And if we're gonna show
all the chaos that goes on,
172
00:05:19,700 --> 00:05:21,166
we'll only have time for
173
00:05:21,166 --> 00:05:24,867
one-single-winner-takes-all
mega challenge.
174
00:05:24,867 --> 00:05:26,233
-[exhales]
-Okay?
175
00:05:27,266 --> 00:05:30,000
The chef who makes
the highest-scoring dish
176
00:05:30,000 --> 00:05:30,266
The chef who makes
the highest-scoring dish
177
00:05:30,266 --> 00:05:32,600
in one round
and one round only,
178
00:05:32,600 --> 00:05:36,533
will go on to a real-time,
two-minute shopping spree
179
00:05:36,533 --> 00:05:37,700
worth up to...
180
00:05:37,700 --> 00:05:39,467
$20,000.
181
00:05:39,467 --> 00:05:42,166
$20,000. You've seen
the show before.
182
00:05:42,166 --> 00:05:43,500
-Yes.
-All right.
183
00:05:43,500 --> 00:05:44,600
You ready to do this?
184
00:05:44,600 --> 00:05:46,367
-Let's go!
-Yeah!
185
00:05:46,367 --> 00:05:48,867
All right, I want you to
make a big splash
186
00:05:48,867 --> 00:05:52,700
with a Winner, Winner,
GGG Dinner.
187
00:05:52,700 --> 00:05:54,266
I want you to
think of this dinner
188
00:05:54,266 --> 00:05:58,100
as your own personal
culinary calling card.
189
00:05:58,100 --> 00:06:00,000
You can be as elaborate,
or it can be a simple.
190
00:06:00,000 --> 00:06:01,166
You can be as elaborate,
or it can be a simple.
191
00:06:01,166 --> 00:06:03,066
As long as it has samples.
192
00:06:05,467 --> 00:06:07,734
Has samples?
Why would it have...
193
00:06:07,734 --> 00:06:09,533
Samples. Because,
that's right,
194
00:06:09,533 --> 00:06:11,500
the name of the game is,
"Keep It Sample"
195
00:06:11,500 --> 00:06:13,867
-Here we go.
-So tonight,
196
00:06:13,867 --> 00:06:16,700
you have four sample tables
set up around the market.
197
00:06:16,700 --> 00:06:18,266
You must pick
at least three of them
198
00:06:18,266 --> 00:06:20,867
to incorporate in your dish.
199
00:06:20,867 --> 00:06:21,867
Okay?
200
00:06:21,867 --> 00:06:23,600
So, let's get ready
to make this happen.
201
00:06:23,600 --> 00:06:25,266
-We're gonna go in three...
-Wait.
202
00:06:25,266 --> 00:06:27,166
-...two--
-Wait, wait, wait, hold on.
203
00:06:27,166 --> 00:06:28,066
Uh-oh.
204
00:06:28,066 --> 00:06:29,266
-My son, Hunter.
-Chefs, how are you--
205
00:06:29,266 --> 00:06:30,000
Wait, Dad,
hold on a second. Wait.
206
00:06:30,000 --> 00:06:30,500
Wait, Dad,
hold on a second. Wait.
207
00:06:30,500 --> 00:06:32,166
-One dish, one round, right?
-Right. Right.
208
00:06:32,166 --> 00:06:33,433
And one game, that's it?
209
00:06:34,700 --> 00:06:36,100
-Wait.
-Wait.
210
00:06:36,100 --> 00:06:37,967
If they're gonna play
one round,
211
00:06:37,967 --> 00:06:40,166
then why not play two games?
212
00:06:40,166 --> 00:06:41,166
Ah.
213
00:06:41,166 --> 00:06:43,367
Let's play "Keep It Sample,"
214
00:06:43,367 --> 00:06:44,867
and you are right Hunter.
"Weight."
215
00:06:44,867 --> 00:06:46,700
-Let's play,
"Watch Your Weight."
-Nice pick up.
216
00:06:46,700 --> 00:06:48,600
-[chuckles]
-[Guy] So that's what
we've got.
217
00:06:48,600 --> 00:06:50,000
You're gonna get to shop
218
00:06:50,000 --> 00:06:52,867
anywhere in the store
for anything you want,
219
00:06:52,867 --> 00:06:56,867
and you can get only
8 pounds of ingredients.
220
00:06:56,867 --> 00:06:58,867
When you get those ingredients
you go over
to the produce section,
221
00:06:58,867 --> 00:07:00,000
and Hunter and I
will be there by the scales
222
00:07:00,000 --> 00:07:00,700
and Hunter and I
will be there by the scales
223
00:07:00,700 --> 00:07:01,634
to see you weigh them.
224
00:07:01,634 --> 00:07:03,367
So, how do we do this now?
225
00:07:03,367 --> 00:07:04,266
So we do a thing--
226
00:07:04,266 --> 00:07:05,233
Have you guys all seen the--
227
00:07:05,233 --> 00:07:07,266
We do this thing where we go
three, two, one, go.
228
00:07:07,266 --> 00:07:08,634
-Okay.
-Chefs, yeah.
229
00:07:09,867 --> 00:07:11,634
They watch it
too much, it's...
230
00:07:11,634 --> 00:07:13,734
-We gotta find new tactics.
-That was a good one.
231
00:07:16,266 --> 00:07:19,066
[Michael] This can't be real.
The pressure, the clock.
232
00:07:19,066 --> 00:07:20,166
Nothing can
prepare you for that.
233
00:07:20,166 --> 00:07:21,467
[chuckles]
234
00:07:21,467 --> 00:07:23,266
[Jamilah] I felt like
I was at a real grocery store.
235
00:07:23,266 --> 00:07:24,166
Until I looked around
236
00:07:24,166 --> 00:07:25,734
and realized that
I was being watched.
237
00:07:27,066 --> 00:07:28,266
Ooh, where's the duck fat?
238
00:07:28,266 --> 00:07:30,000
Winner take all,
and that's gonna be me.
239
00:07:30,000 --> 00:07:30,600
Winner take all,
and that's gonna be me.
240
00:07:30,600 --> 00:07:32,500
When you're ready to weigh,
let me know,
I'll help you out.
241
00:07:32,500 --> 00:07:35,100
[Arielle] I can only use
8 pounds of ingredients.
242
00:07:35,100 --> 00:07:37,700
Plus, I have to use
three of these four samples.
243
00:07:37,700 --> 00:07:40,500
We've got strawberry
yoghurt tubes.
244
00:07:40,500 --> 00:07:41,867
Just grab 'em and take 'em.
245
00:07:41,867 --> 00:07:43,066
Strawberry yoghurt tubes.
246
00:07:43,066 --> 00:07:44,266
Usually what I would recommend
247
00:07:44,266 --> 00:07:45,734
is you just grab
all of your samples.
248
00:07:45,734 --> 00:07:47,266
And figure it out
when you get there.
249
00:07:47,266 --> 00:07:49,000
Don't worry, they're not good.
250
00:07:49,000 --> 00:07:49,967
[Michael] Oh, no.
251
00:07:49,967 --> 00:07:52,467
What am I gonna use
strawberry yoghurt for?
252
00:07:52,467 --> 00:07:53,734
Keep up the good work.
253
00:07:53,734 --> 00:07:55,500
Damaris is
such a sales machine.
254
00:07:55,500 --> 00:07:57,100
Squeezy cheddar cheese.
255
00:07:57,100 --> 00:07:58,634
There you go, guys.
256
00:08:00,700 --> 00:08:01,867
[Michael] I don't know.
257
00:08:01,867 --> 00:08:03,467
It's disgusting.
258
00:08:03,467 --> 00:08:05,367
-Oh, man.
-[Tiffani] Cheese it up!
259
00:08:05,367 --> 00:08:06,367
We're old... [muted]
260
00:08:06,367 --> 00:08:07,700
I'm sorry about
your camera lens.
261
00:08:07,700 --> 00:08:09,867
The only time I've ever
eaten it or used it
262
00:08:09,867 --> 00:08:10,867
is when I'm making, like,
263
00:08:10,867 --> 00:08:13,100
Jersey Shore style
cheese fries.
264
00:08:13,100 --> 00:08:14,166
[Michael] Where's the other
samples at?
265
00:08:14,166 --> 00:08:15,600
Come get your
microwave popcorn.
266
00:08:15,600 --> 00:08:17,066
It's delicious. Delicious.
267
00:08:18,000 --> 00:08:20,266
Microwave popcorn,
love to eat it.
268
00:08:20,266 --> 00:08:22,700
Yeah, yeah, popcorn,
it's a good ingredient.
269
00:08:22,700 --> 00:08:24,600
Have you ever
had a fig bar in your life
270
00:08:24,600 --> 00:08:25,967
that did not will you $20,000?
271
00:08:25,967 --> 00:08:27,100
Oh, thank you.
272
00:08:27,100 --> 00:08:28,867
-That is square inches
of success right there.
-Thank you.
273
00:08:28,867 --> 00:08:30,000
You do not win
if you don't take this.
274
00:08:30,000 --> 00:08:30,367
You do not win
if you don't take this.
275
00:08:30,367 --> 00:08:32,266
-Look at you, you're so smart.
-All right!
276
00:08:32,266 --> 00:08:33,967
I hate fig bars. [chuckles]
277
00:08:33,967 --> 00:08:35,166
-[Michael] What are you doing?
-[Arielle] Not sure.
278
00:08:35,166 --> 00:08:36,367
-[Michael] All right.
-Figure it out.
279
00:08:36,367 --> 00:08:37,500
Oh, my God,
what do I even cook?
280
00:08:37,500 --> 00:08:39,166
I grew up in Jersey,
281
00:08:39,166 --> 00:08:42,266
so I'm known for cooking
coastal cuisines.
282
00:08:42,266 --> 00:08:43,867
Okay, scallops
are pretty light
283
00:08:43,867 --> 00:08:45,367
compared to, like,
hardier red meat.
284
00:08:45,367 --> 00:08:47,367
-Scallops?
-Scallops, chef.
285
00:08:47,367 --> 00:08:49,500
Nothing like scallops
and canned cheese.
286
00:08:49,500 --> 00:08:51,867
[Arielle]
So, for my Winner, Winner,
GGG dinner.
287
00:08:51,867 --> 00:08:53,967
I'm going to make
seared scallops
288
00:08:53,967 --> 00:08:55,967
with some roasted potatoes
289
00:08:55,967 --> 00:08:58,066
and a blueberry gastrique.
290
00:08:58,066 --> 00:08:59,233
Blueberry, all right.
291
00:08:59,233 --> 00:09:00,000
Because I know
figs and blueberries
work well together.
292
00:09:00,000 --> 00:09:01,634
Because I know
figs and blueberries
work well together.
293
00:09:01,634 --> 00:09:03,867
Squeezed cheese,
I don't want to do that.
294
00:09:03,867 --> 00:09:05,533
Strawberry yoghurt tubes,
295
00:09:05,533 --> 00:09:07,367
I can add this into a puree.
296
00:09:07,367 --> 00:09:09,467
So I grab some carrots
because I know that sweetness
297
00:09:09,467 --> 00:09:11,367
is really gonna play
really well with yoghurt.
298
00:09:11,367 --> 00:09:14,166
Microwave popcorn.
I have no idea
how I'm gonna use it.
299
00:09:14,166 --> 00:09:15,266
You ready to weigh?
300
00:09:15,266 --> 00:09:16,500
-Yes, sir.
-Let's do it.
301
00:09:16,500 --> 00:09:17,734
[Hunter] Cream in there.
302
00:09:17,734 --> 00:09:19,367
-All right.
-There's your half pound.
303
00:09:19,367 --> 00:09:20,467
Oh, ugh.
304
00:09:20,467 --> 00:09:22,700
[Hunter] Woah.
A little more than
five and a half.
305
00:09:22,700 --> 00:09:24,467
-You get one weigh.
-Two pounds to go.
306
00:09:24,467 --> 00:09:25,700
-Can grab some more stuff?
-[Hunter] Yeah.
307
00:09:25,700 --> 00:09:26,734
-Keep going, keep shopping.
-[chuckles]
308
00:09:26,734 --> 00:09:28,367
[Arielle] I only have
one shop,
309
00:09:28,367 --> 00:09:30,000
so I need to make sure
I'm shopping really smart.
310
00:09:30,000 --> 00:09:30,600
so I need to make sure
I'm shopping really smart.
311
00:09:30,600 --> 00:09:34,166
In my head, I have
20 million things going on.
312
00:09:34,166 --> 00:09:37,600
Dinner, maybe
something more substantial
than potatoes.
313
00:09:37,600 --> 00:09:39,467
See, fennel's heavy...
314
00:09:39,467 --> 00:09:42,100
It's surreal. You just see
cameras in front of you,
315
00:09:42,100 --> 00:09:44,166
and producers and other people
talking to you.
316
00:09:44,166 --> 00:09:47,166
There's just so much going on,
and I'm just not focused.
317
00:09:47,166 --> 00:09:48,734
Crap. All right,
what am I doing?
318
00:09:56,734 --> 00:09:59,266
27 minutes left on the clock.
319
00:09:59,266 --> 00:10:00,533
It's just
a one-round competition,
320
00:10:00,533 --> 00:10:03,166
so they're gonna need
to hit on all the levels.
321
00:10:03,166 --> 00:10:05,467
Using the sample ingredients
and "Watch Your Weight."
322
00:10:05,467 --> 00:10:08,266
And making it a dish
that represents who they are.
323
00:10:08,266 --> 00:10:10,367
Any one little thing,
it's just gonna be
what takes them out.
324
00:10:10,367 --> 00:10:12,000
All right, what am I doing?
325
00:10:12,000 --> 00:10:15,600
Scallops, carrot puree,
potatoes.
326
00:10:15,600 --> 00:10:17,266
I don't know what it is
about Flavortown.
327
00:10:17,266 --> 00:10:18,734
You got so many things
going on,
328
00:10:18,734 --> 00:10:21,266
it makes that really hard
to come up with
329
00:10:21,266 --> 00:10:23,066
an actual dish.
330
00:10:23,066 --> 00:10:23,259
-All right.
-Here you go.
331
00:10:23,259 --> 00:10:24,634
-All right.
-Here you go.
332
00:10:24,634 --> 00:10:26,467
Do you have a yoghurt
song and dance?
333
00:10:26,467 --> 00:10:27,700
-I did.
-Okay, what was it?
334
00:10:27,700 --> 00:10:28,734
Here you go.
335
00:10:28,734 --> 00:10:30,367
[in rap-like voice]
Tuba yoghurt, tuba yoghurt.
336
00:10:30,367 --> 00:10:32,166
uh... huh?
337
00:10:32,166 --> 00:10:34,467
Tuba yoghurt, tuba yoghurt,
338
00:10:34,467 --> 00:10:36,367
'cause spoons are hard.
339
00:10:36,367 --> 00:10:37,467
Tuba yoghurt, tuba yoghurt...
340
00:10:37,467 --> 00:10:40,066
She kills me.
This is what goes on
all the time.
341
00:10:40,634 --> 00:10:41,734
I'm looking for duck fat.
342
00:10:41,734 --> 00:10:44,367
I think the most unexpected
thing in Flavortown is,
343
00:10:44,367 --> 00:10:47,166
like, you walk through
all the aisles,
344
00:10:47,166 --> 00:10:48,367
you know where
all the stuff is,
345
00:10:48,367 --> 00:10:50,867
and then,
as soon as they say go,
346
00:10:50,867 --> 00:10:51,867
boop!
347
00:10:51,867 --> 00:10:53,259
Everything you
just remembered is gone.
348
00:10:53,259 --> 00:10:54,066
Everything you
just remembered is gone.
349
00:10:54,066 --> 00:10:56,867
So I just grabbed
all the samples,
350
00:10:56,867 --> 00:10:59,533
and then kind of based
all of my food
351
00:10:59,533 --> 00:11:01,266
off of those samples.
352
00:11:01,266 --> 00:11:02,533
What have we got here?
353
00:11:02,533 --> 00:11:04,634
Skirt steak is quick
and easy to cook,
354
00:11:04,634 --> 00:11:06,700
but most importantly,
it doesn't weigh a lot.
355
00:11:06,700 --> 00:11:09,367
So for my Winner, Winner,
GGG Dinner,
356
00:11:09,367 --> 00:11:11,467
I'm making
marinated skirt steak
357
00:11:11,467 --> 00:11:13,467
with a corn succotash.
358
00:11:13,467 --> 00:11:14,600
Microwave popcorn.
359
00:11:14,600 --> 00:11:16,600
I'm just gonna throw 'em
right into the succotash.
360
00:11:16,600 --> 00:11:19,100
So I'm gonna grab
a bunch of different
fresh vegetables.
361
00:11:19,100 --> 00:11:21,166
Yeah, I was kind of
worried about the vegetables
that I was grabbing,
362
00:11:21,166 --> 00:11:23,166
and that those
were gonna be too heavy,
363
00:11:23,166 --> 00:11:23,259
but they are something
that I need to take.
364
00:11:23,259 --> 00:11:25,467
but they are something
that I need to take.
365
00:11:25,467 --> 00:11:27,000
Excuse me, sir.
366
00:11:27,000 --> 00:11:28,533
Keep going, thank you.
367
00:11:28,533 --> 00:11:31,166
I need to make some kind of
marinade with this yoghurt,
368
00:11:31,166 --> 00:11:33,266
so I'm grabbing
garlic, anchovies.
369
00:11:33,266 --> 00:11:35,433
Why is this so hard?
They should be right here.
370
00:11:36,000 --> 00:11:37,233
[sighs wearily]
371
00:11:38,600 --> 00:11:39,634
Right in front of me.
372
00:11:39,634 --> 00:11:41,634
Fig bars, the sweet component.
373
00:11:41,634 --> 00:11:42,967
I'm gonna make
a crumble out of it.
374
00:11:42,967 --> 00:11:44,100
My potatoes.
375
00:11:44,100 --> 00:11:45,734
All right, go scale it now.
376
00:11:46,266 --> 00:11:47,533
Yeah.
377
00:11:47,533 --> 00:11:48,700
[Hunter] And almost at eight.
378
00:11:48,700 --> 00:11:50,166
-One more potato?
-More potato,
see what you got.
379
00:11:50,166 --> 00:11:51,100
Awesome.
380
00:11:51,100 --> 00:11:53,066
I have potato worth
over 8 pounds.
381
00:11:53,800 --> 00:11:55,533
-One less potato.
-One potato...
382
00:11:55,533 --> 00:11:57,166
-There we go.
-Ready to go. Awesome.
383
00:11:57,166 --> 00:11:58,533
We're gonna go now.
384
00:11:58,533 --> 00:12:01,734
[Guy] So sometimes,
when we're in these tight
situations like this--
385
00:12:01,734 --> 00:12:02,867
This is Donnie, by the way.
386
00:12:02,867 --> 00:12:05,600
Donnie works with us
on Triple-D.
387
00:12:05,600 --> 00:12:07,867
But sometimes
in these tight situations,
I will be here.
388
00:12:07,867 --> 00:12:09,367
Donnie will spin super-fast,
389
00:12:09,367 --> 00:12:11,634
and I've taken that battery
to the head enough times.
390
00:12:11,634 --> 00:12:13,000
You gotta watch yourself.
391
00:12:14,166 --> 00:12:15,467
[Jamilah] Peppers.
392
00:12:15,467 --> 00:12:17,000
The hardest part about today
393
00:12:17,000 --> 00:12:18,367
is being in front
of the camera.
394
00:12:18,367 --> 00:12:19,800
Chefs are usually
behind the scenes,
395
00:12:19,800 --> 00:12:21,266
and we like it that way.
[chuckles]
396
00:12:21,266 --> 00:12:23,066
Oh, let's see.
397
00:12:23,066 --> 00:12:23,259
When I hear Winner, Winner,
GGG Dinner,
398
00:12:23,259 --> 00:12:25,367
When I hear Winner, Winner,
GGG Dinner,
399
00:12:25,367 --> 00:12:26,500
I think about my daughter.
400
00:12:26,500 --> 00:12:27,867
Because I'm here for her,
401
00:12:27,867 --> 00:12:29,367
so I decided
that I wanted to make
402
00:12:29,367 --> 00:12:30,967
something that I knew
that she would love.
403
00:12:30,967 --> 00:12:33,166
Korean short ribs
and a crab salad.
404
00:12:33,166 --> 00:12:36,166
I chose to do
the Korean short ribs
405
00:12:36,166 --> 00:12:39,166
because I know that
you can get a lot of them
406
00:12:39,166 --> 00:12:41,700
at a smaller weight
because they're sliced
really thin.
407
00:12:41,700 --> 00:12:44,533
Yoghurt is a great way
to marinate meat.
408
00:12:44,533 --> 00:12:46,800
Oh, I'm gonna get some crab.
409
00:12:46,800 --> 00:12:49,600
A pound of picked crab
is a lot of crab.
410
00:12:49,600 --> 00:12:50,700
Totally worth it.
411
00:12:50,700 --> 00:12:53,259
So I decided to use
the fig cookies
412
00:12:53,259 --> 00:12:54,100
So I decided to use
the fig cookies
413
00:12:54,100 --> 00:12:56,700
to add a textural element
to my crab salad.
414
00:12:56,700 --> 00:12:59,166
Glass noodles are
super, super, super light,
415
00:12:59,166 --> 00:13:01,533
and when you cook them,
they expand.
416
00:13:01,533 --> 00:13:04,467
And they also look
like you have
a lot on your plate.
417
00:13:04,467 --> 00:13:06,266
And that's a smart gameplay.
418
00:13:06,266 --> 00:13:07,867
I wanna get rice,
but it's too heavy,
419
00:13:07,867 --> 00:13:10,800
so the sample of popcorn
will add that toasty element.
420
00:13:10,800 --> 00:13:13,266
Normally, if I was gonna
shop freely,
421
00:13:13,266 --> 00:13:15,500
I would get
bottles of Gochujang,
422
00:13:15,500 --> 00:13:16,800
and bottles of tamari.
423
00:13:16,800 --> 00:13:19,166
I couldn't get any of those
because they were too heavy.
424
00:13:19,166 --> 00:13:21,533
So what I decided to do
was really, like,
425
00:13:21,533 --> 00:13:23,259
focus on the few things
that I knew I really needed.
426
00:13:23,259 --> 00:13:24,734
focus on the few things
that I knew I really needed.
427
00:13:25,266 --> 00:13:26,533
Okay.
428
00:13:26,533 --> 00:13:27,867
Seven. Almost seven
and a quarter.
429
00:13:28,800 --> 00:13:30,266
That's exactly eight.
You good?
430
00:13:30,266 --> 00:13:31,533
-Yep.
-All right.
431
00:13:33,100 --> 00:13:35,100
My mouth's watering over
the popcorn so bad.
432
00:13:35,100 --> 00:13:36,367
I gotta get away
from that popcorn.
433
00:13:36,367 --> 00:13:37,900
I love popcorn.
434
00:13:38,600 --> 00:13:40,266
It keeps staring at me.
435
00:13:40,266 --> 00:13:41,734
[laughs]
436
00:13:41,734 --> 00:13:43,734
Just knowing
that I'm competing
437
00:13:43,734 --> 00:13:45,266
on Guy's Grocery Games,
438
00:13:45,266 --> 00:13:47,800
starstruck, and I'm just
telling myself, like,
439
00:13:47,800 --> 00:13:50,166
"Don't fan girl,
don't freak out."
440
00:13:50,166 --> 00:13:51,533
Any lamb?
441
00:13:51,533 --> 00:13:53,259
Winner, Winner, GGG Dinner,
442
00:13:53,259 --> 00:13:53,266
Winner, Winner, GGG Dinner,
443
00:13:53,266 --> 00:13:54,500
I have to do lamb.
444
00:13:54,500 --> 00:13:56,467
A little light,
that should not weigh
8 pounds, right?
445
00:13:56,467 --> 00:13:59,100
[in rap-like voice]
Tuba yoga, go insane.
446
00:13:59,100 --> 00:14:00,700
-You know what you're making?
-Nope.
447
00:14:00,700 --> 00:14:02,100
You're gonna do great.
448
00:14:02,100 --> 00:14:04,467
I know lamb goes great
with preserves.
449
00:14:04,467 --> 00:14:05,967
When I see apricots,
I was like, "Yes!"
450
00:14:05,967 --> 00:14:09,800
I know figs and apricots
go well with lamb.
451
00:14:09,800 --> 00:14:12,500
And then I'm thinking,
"outh Carolina...
452
00:14:12,500 --> 00:14:14,166
It makes sense,
South Carolina.
453
00:14:14,166 --> 00:14:16,166
We eat grits for breakfast,
lunch and dinner
454
00:14:16,166 --> 00:14:17,266
in South Carolina.
455
00:14:17,266 --> 00:14:18,467
Uh-oh.
456
00:14:18,867 --> 00:14:20,066
That was delicious.
457
00:14:20,066 --> 00:14:23,066
I'm gonna add
the canned squeezed cheese
in the grits.
458
00:14:23,066 --> 00:14:23,259
I see shishito peppers,
459
00:14:23,259 --> 00:14:24,734
I see shishito peppers,
460
00:14:24,734 --> 00:14:26,367
I'm gonna take that popcorn
461
00:14:26,367 --> 00:14:28,166
and make, like,
a buttercream sauce
462
00:14:28,166 --> 00:14:30,266
and toss my
shishito peppers with it.
463
00:14:30,266 --> 00:14:32,800
All right. Butter. Okay.
464
00:14:32,800 --> 00:14:34,266
[Hunter] So you're at
7 pounds.
465
00:14:34,266 --> 00:14:35,600
-That's what I want.
-All right.
466
00:14:35,600 --> 00:14:37,266
I know I could probably
use another pound,
467
00:14:37,266 --> 00:14:38,600
work with something somewhere,
468
00:14:38,600 --> 00:14:40,600
but the time is ticking,
I gotta get going.
469
00:14:40,600 --> 00:14:42,467
-All right, chef. Good luck.
-Thank you.
470
00:14:42,467 --> 00:14:44,166
[Arielle] Definitely gotta
go get more stuff.
471
00:14:44,166 --> 00:14:45,600
I grab plain yoghurt
472
00:14:45,600 --> 00:14:48,367
to dilute that
strawberry yoghurt,
473
00:14:48,367 --> 00:14:49,700
but keep some
of that tanginess.
474
00:14:49,700 --> 00:14:51,266
I grab one chilli pepper
475
00:14:51,266 --> 00:14:53,259
because I know I only need
a little bit of heat.
476
00:14:53,259 --> 00:14:53,734
because I know I only need
a little bit of heat.
477
00:14:53,734 --> 00:14:55,367
All right, Guy,
I think I'm ready.
478
00:14:55,367 --> 00:14:57,266
Step up, step in,
come in and win.
479
00:14:57,266 --> 00:14:58,533
Six and a half.
480
00:15:00,266 --> 00:15:01,266
Almost seven.
481
00:15:01,266 --> 00:15:02,467
-Anything else you want?
-That's it.
482
00:15:02,467 --> 00:15:03,367
No, I think that's it.
483
00:15:03,367 --> 00:15:04,734
-Okay, you're gone.
-Yup.
484
00:15:04,734 --> 00:15:05,867
Local crab.
485
00:15:05,867 --> 00:15:06,800
Gone.
486
00:15:07,367 --> 00:15:09,100
[in sing-song voice] Tuba...
487
00:15:09,100 --> 00:15:10,233
Tuba yoghurt.
488
00:15:10,734 --> 00:15:12,634
Five, four, three, two...
489
00:15:12,634 --> 00:15:15,000
Here to judge these dishes
are three chefs
490
00:15:15,000 --> 00:15:17,367
who make everyone's
Triple-G experience better.
491
00:15:17,367 --> 00:15:21,000
Renowned restaurateur
and Tournament of Champions
reigning champ,
492
00:15:21,000 --> 00:15:22,600
the one and only Sweet T,
493
00:15:22,600 --> 00:15:23,259
-chef Tiffani Faison.
-Ah!
494
00:15:23,259 --> 00:15:24,500
-chef Tiffani Faison.
-Ah!
495
00:15:24,500 --> 00:15:26,266
Food Network star,
cookbook author
496
00:15:26,266 --> 00:15:27,700
and Kentucky's finest,
497
00:15:27,700 --> 00:15:29,266
the one and only
Chef Damaris Phillis.
498
00:15:29,266 --> 00:15:30,800
And award-winning food critic,
499
00:15:30,800 --> 00:15:32,700
and the owner
of San Diego Magazine,
500
00:15:32,700 --> 00:15:34,600
who looks magnificent
in mauve,
501
00:15:34,600 --> 00:15:37,100
the one and only Triple GOG,
502
00:15:37,100 --> 00:15:39,166
-Troy Johnson.
-Who's your golden girl?
503
00:15:39,166 --> 00:15:40,266
They're--
504
00:15:40,266 --> 00:15:41,533
[laughs]
505
00:15:41,533 --> 00:15:42,533
What's it like
to compete here?
506
00:15:42,533 --> 00:15:44,967
Every single time
I come in to compete,
507
00:15:44,967 --> 00:15:46,600
I think,
"I'm gonna keep my cool,
508
00:15:46,600 --> 00:15:47,700
it's not gonna be a big deal."
509
00:15:47,700 --> 00:15:50,100
-Yep.
-And then literally
every single time,
510
00:15:50,100 --> 00:15:52,100
you throw games at us,
511
00:15:52,100 --> 00:15:53,066
I freak out.
512
00:15:53,066 --> 00:15:53,259
[laughs]
513
00:15:53,259 --> 00:15:53,967
[laughs]
514
00:15:53,967 --> 00:15:56,266
There is no way to
understand how hard it is.
515
00:15:56,266 --> 00:15:57,367
You cannot prepare yourself.
516
00:15:57,367 --> 00:15:58,367
I tell people this
all the time.
517
00:15:58,367 --> 00:15:59,333
You can never
prepare yourself.
518
00:15:59,333 --> 00:16:01,967
Troy, what was your
favorite part of competing?
519
00:16:01,967 --> 00:16:03,166
When it was over.
520
00:16:03,166 --> 00:16:04,800
-[laughs]
-When it was over. Yeah.
521
00:16:04,800 --> 00:16:06,734
Anyhow, 25 minutes.
522
00:16:07,634 --> 00:16:09,100
All right.
523
00:16:09,100 --> 00:16:10,367
Once in a while
our producer will say, like,
524
00:16:10,367 --> 00:16:11,266
"Why are you doing that?"
525
00:16:11,266 --> 00:16:12,500
Or "What is that you
just added?"
526
00:16:12,500 --> 00:16:15,600
We try to not intrude
on the chefs experience,
527
00:16:15,600 --> 00:16:17,100
especially during competition.
528
00:16:17,100 --> 00:16:18,867
Or impede what's going on.
529
00:16:20,800 --> 00:16:23,233
Um, right now I'm gonna
get these grits going.
530
00:16:24,166 --> 00:16:28,100
Gonna do a grilled lamb chop.
531
00:16:28,100 --> 00:16:31,867
Do, like, a little
apricot and fig crust on it.
532
00:16:31,867 --> 00:16:33,467
Some butter to the grits.
533
00:16:33,467 --> 00:16:35,967
Carolina boy, so you know
we got to make grits.
534
00:16:35,967 --> 00:16:37,600
Get this going.
535
00:16:37,600 --> 00:16:38,734
Beautiful chops.
536
00:16:38,734 --> 00:16:42,000
This grill is
gonna add some char,
flavor and color.
537
00:16:42,000 --> 00:16:43,634
Make those look
delicious for sure.
538
00:16:43,634 --> 00:16:47,266
The Flavortown call
was definitely
worth a celebration.
539
00:16:47,266 --> 00:16:49,000
But we just opened
a restaurant,
540
00:16:49,000 --> 00:16:51,800
how will I find time
to do this?
541
00:16:51,800 --> 00:16:53,259
Our catering team
had two weddings coming up.
542
00:16:53,259 --> 00:16:54,700
Our catering team
had two weddings coming up.
543
00:16:54,700 --> 00:16:57,066
I actually talked
with the client
544
00:16:57,066 --> 00:16:58,533
and had her change
her wedding date
545
00:16:58,533 --> 00:16:59,600
so we could be out here.
546
00:16:59,600 --> 00:17:02,734
So it would mean
everything to win today.
547
00:17:03,367 --> 00:17:04,500
-Chef.
-Yes, sir?
548
00:17:04,500 --> 00:17:06,367
In my history
of competition...
549
00:17:06,367 --> 00:17:08,166
-Yes, chef.
-...I have never seen anybody
550
00:17:08,166 --> 00:17:09,867
ever cook a whole rack.
551
00:17:09,867 --> 00:17:12,166
Every single time, I watch 'em
do what you're doing,
552
00:17:12,166 --> 00:17:13,533
then I watch 'em break it down
553
00:17:13,533 --> 00:17:14,734
and the judges
nail 'em for it.
554
00:17:14,734 --> 00:17:17,367
Never thought I would
get cooking advice from Guy.
[chuckles]
555
00:17:17,367 --> 00:17:18,467
But I'm gonna listen.
556
00:17:18,467 --> 00:17:20,700
The joke is,
is I'm the kitchen angel.
557
00:17:20,700 --> 00:17:23,259
They're moving
at such a high speed,
558
00:17:23,259 --> 00:17:23,266
They're moving
at such a high speed,
559
00:17:23,266 --> 00:17:25,266
sometimes they'll make
silly mistakes
560
00:17:25,266 --> 00:17:26,867
they wouldn't commonly make.
561
00:17:26,867 --> 00:17:28,367
I just make sure
that they don't do it.
562
00:17:28,367 --> 00:17:29,800
Like forgetting
to season the steak,
563
00:17:29,800 --> 00:17:32,533
or forgetting to incorporate
their sample items.
564
00:17:32,533 --> 00:17:34,000
Little things like that.
565
00:17:34,000 --> 00:17:35,734
[Michael] Thank you,
kitchen angel.
566
00:17:35,734 --> 00:17:38,500
Still spicy yoghurt sauce.
567
00:17:38,500 --> 00:17:40,066
Being on Guy's
Grocery Games,
568
00:17:40,066 --> 00:17:42,000
it's a really fun
atmosphere to be in.
569
00:17:42,000 --> 00:17:44,800
But for contestants, it's also
super nerve-wracking.
570
00:17:44,800 --> 00:17:46,100
Because you're in your head--
571
00:17:46,100 --> 00:17:47,467
Okay.
572
00:17:47,467 --> 00:17:49,734
The first thing I get
started on is my popcorn.
573
00:17:49,734 --> 00:17:51,367
I'm not sure
what I'm gonna do here.
574
00:17:51,367 --> 00:17:53,259
But I'm like, "You know what?
I'll figure it out."
575
00:17:53,259 --> 00:17:54,100
But I'm like, "You know what?
I'll figure it out."
576
00:17:54,100 --> 00:17:56,500
-How are we feeling, chef?
-I'm good, Guy.
577
00:17:56,500 --> 00:17:57,467
What's on the menu?
578
00:17:57,467 --> 00:17:59,066
All right, so I got
some seared scallops,
579
00:17:59,066 --> 00:18:01,600
roasted potatoes,
carrot puree.
580
00:18:01,600 --> 00:18:03,233
All right, get those
carrots working.
581
00:18:06,000 --> 00:18:07,100
[Arielle] Next is my potatoes.
582
00:18:07,100 --> 00:18:09,266
This is
a winner-take-all challenge,
583
00:18:09,266 --> 00:18:11,600
competing against other
really awesome chefs.
584
00:18:11,600 --> 00:18:13,066
I've never done it before,
585
00:18:13,066 --> 00:18:14,700
so I got one shot to prove
586
00:18:14,700 --> 00:18:17,000
that I am a chef
who deserves to be here.
587
00:18:17,000 --> 00:18:18,233
It would be awesome to win.
588
00:18:18,700 --> 00:18:20,533
Potatoes are going in.
589
00:18:20,533 --> 00:18:21,967
What's happening?
Is something burning?
590
00:18:21,967 --> 00:18:23,259
Somebody's burning popcorn.
591
00:18:23,259 --> 00:18:23,700
Somebody's burning popcorn.
592
00:18:23,700 --> 00:18:25,100
Oh, that's me.
593
00:18:26,600 --> 00:18:27,533
Ooh!
594
00:18:27,533 --> 00:18:29,100
[all] Oh, no!
595
00:18:29,100 --> 00:18:33,367
I am mortified
that I burnt this popcorn.
596
00:18:33,367 --> 00:18:35,066
-That's good.
-Crap!
597
00:18:44,100 --> 00:18:45,533
What's happening?
Is something burning?
598
00:18:46,000 --> 00:18:47,700
Somebody's burning popcorn.
599
00:18:47,700 --> 00:18:48,734
That's me.
600
00:18:50,266 --> 00:18:51,266
Ooh.
601
00:18:51,266 --> 00:18:53,266
[all] Oh, no!
602
00:18:53,266 --> 00:18:56,100
You know what smells great
for, like, the whole day?
603
00:18:56,100 --> 00:18:57,266
Burnt popcorn.
604
00:18:57,266 --> 00:19:00,734
In my head, I have 20 million
things going on.
605
00:19:00,734 --> 00:19:02,634
All right,
let's try this again.
606
00:19:02,634 --> 00:19:03,634
Popcorn setting.
607
00:19:03,634 --> 00:19:04,800
That might help.
608
00:19:04,800 --> 00:19:06,800
At this point,
I still don't know
how I'm gonna use it.
609
00:19:06,800 --> 00:19:07,867
All right.
610
00:19:08,467 --> 00:19:09,500
[Guy] 22 minutes!
611
00:19:09,500 --> 00:19:10,202
[Tiffani] These are all chefs
that have not been to
612
00:19:10,202 --> 00:19:11,000
[Tiffani] These are all chefs
that have not been to
613
00:19:11,000 --> 00:19:12,100
the Triple-G kitchen before,
614
00:19:12,100 --> 00:19:14,266
and they don't get
a few rounds
615
00:19:14,266 --> 00:19:15,467
to get the legs
underneath them,
616
00:19:15,467 --> 00:19:16,867
they get one shot.
617
00:19:16,867 --> 00:19:18,800
In addition to that,
they also have to use
618
00:19:18,800 --> 00:19:19,900
three of our samples.
619
00:19:19,900 --> 00:19:21,367
[Damaris] Three of the four.
620
00:19:21,367 --> 00:19:23,066
It's just a lot of samples
to have to use.
621
00:19:23,066 --> 00:19:25,233
Never used, uh,
strawberry yoghurt
622
00:19:25,800 --> 00:19:27,367
in cooking before.
623
00:19:27,367 --> 00:19:31,100
I get started on
my strawberry yoghurt
carrot puree.
624
00:19:31,100 --> 00:19:33,266
I start mixing it
with the regular yoghurt,
625
00:19:33,266 --> 00:19:35,166
I zest some orange,
626
00:19:35,166 --> 00:19:36,900
I chop up the chilli pepper.
627
00:19:36,900 --> 00:19:38,266
Carrots are naturally sweet,
628
00:19:38,266 --> 00:19:40,202
so I knew it was
going to mask the flavor
of the strawberry.
629
00:19:40,202 --> 00:19:40,634
so I knew it was
going to mask the flavor
of the strawberry.
630
00:19:40,634 --> 00:19:42,000
And I taste it, and I am like,
631
00:19:42,000 --> 00:19:43,867
"This is actually
pretty good."
632
00:19:45,734 --> 00:19:48,266
I'm gonna make something
that my daughter loves,
633
00:19:48,266 --> 00:19:52,734
which is glass noodle salad
with some fresh local crab
634
00:19:52,734 --> 00:19:56,467
and some marinated
Korean short ribs.
635
00:19:56,467 --> 00:19:57,734
Which cook really fast.
636
00:19:58,600 --> 00:19:59,967
Thankfully.
637
00:19:59,967 --> 00:20:03,066
As a chef, our goal
is always to, like, just go in
and cook, right?
638
00:20:03,066 --> 00:20:05,533
And so, the cameras
and the lights
639
00:20:05,533 --> 00:20:07,166
and all the producers.
[chuckles]
640
00:20:07,166 --> 00:20:08,900
It is really
difficult sometimes.
641
00:20:08,900 --> 00:20:10,202
I'm making a marinade
with sugar,
642
00:20:10,202 --> 00:20:11,166
I'm making a marinade
with sugar,
643
00:20:11,166 --> 00:20:13,867
some garlic, shallots,
some fresh Thai chilies.
644
00:20:13,867 --> 00:20:16,266
We love fish sauce
at my house,
645
00:20:16,266 --> 00:20:18,700
great for seasoning
literally everything.
646
00:20:18,700 --> 00:20:20,433
I'm gonna add some of this
647
00:20:20,900 --> 00:20:23,734
whammy yoghurt as a sweetener,
648
00:20:23,734 --> 00:20:26,700
and also because
yoghurt is a nice tenderizer.
649
00:20:26,700 --> 00:20:29,367
My daughter, Mars,
she used to love this
yoghurt in the tube.
650
00:20:29,367 --> 00:20:30,900
She's my girl
and she's my whole world,
651
00:20:30,900 --> 00:20:33,166
and so I'm doing this for her.
652
00:20:33,166 --> 00:20:35,533
Hey, this looks like
some really delicious
653
00:20:35,533 --> 00:20:37,700
strawberry yoghurt short rib.
654
00:20:37,700 --> 00:20:40,202
You've got 20 minutes,
20 minutes to be plated.
655
00:20:40,202 --> 00:20:41,100
You've got 20 minutes,
20 minutes to be plated.
656
00:20:42,634 --> 00:20:44,467
Um, so I'm gonna start off...
657
00:20:44,467 --> 00:20:46,266
We've got some
flank steak here.
658
00:20:46,266 --> 00:20:49,000
And then I'm doing
some grilled corn succotash
659
00:20:49,000 --> 00:20:50,700
with some roasted potatoes.
660
00:20:50,700 --> 00:20:52,166
Flank steak, it's thin.
661
00:20:52,166 --> 00:20:53,800
It's something that
you can marinate
662
00:20:53,800 --> 00:20:54,867
in a little bit of time.
663
00:20:54,867 --> 00:20:57,533
I want to win really badly
to prove to myself
664
00:20:57,533 --> 00:20:59,166
that I can handle
that pressure.
665
00:20:59,166 --> 00:21:00,467
The cooking challenges,
666
00:21:00,467 --> 00:21:02,533
that's really what I'm going
to go and try to win for.
667
00:21:02,533 --> 00:21:05,367
Not for anybody else,
just for myself.
668
00:21:05,367 --> 00:21:08,867
I blend up my yoghurt sample
with the marinade.
669
00:21:08,867 --> 00:21:10,202
So the strawberry yoghurt
670
00:21:10,202 --> 00:21:10,500
So the strawberry yoghurt
671
00:21:10,500 --> 00:21:12,800
is adding a little bit
of sweetness in there.
672
00:21:12,800 --> 00:21:15,333
It's also gonna be
able to make a little bit
of a crust.
673
00:21:17,467 --> 00:21:18,634
It doesn't suck.
674
00:21:20,467 --> 00:21:22,700
I pour my marinade
over my steak,
675
00:21:22,700 --> 00:21:23,900
set it out to the side.
676
00:21:23,900 --> 00:21:25,867
Next, I need to work
on my fig bars.
677
00:21:25,867 --> 00:21:27,166
I'm gonna make
a crumble out of it.
678
00:21:27,166 --> 00:21:29,266
I'm just gonna throw them
right in the food processor.
679
00:21:29,266 --> 00:21:31,000
I only have 8 pounds,
680
00:21:31,000 --> 00:21:32,900
I'm really leaning
on my pantry staples.
681
00:21:32,900 --> 00:21:36,233
Cayenne pepper, cumin
and a little bit
of crushed red pepper.
682
00:21:37,266 --> 00:21:39,233
Put this where
I know I'm gonna use it.
683
00:21:40,166 --> 00:21:40,202
[Guy] 14 minutes!
684
00:21:40,202 --> 00:21:41,533
[Guy] 14 minutes!
685
00:21:44,467 --> 00:21:47,000
Now I got to figure out
the fig cookies,
686
00:21:47,000 --> 00:21:48,500
the biggest head scratcher.
687
00:21:48,500 --> 00:21:52,166
Usually figs taste good
with game meat.
688
00:21:52,166 --> 00:21:54,467
The sweet and the game meat
goes really well together.
689
00:21:54,467 --> 00:21:57,100
I'm just thinking,
drop the apricots in there,
690
00:21:57,100 --> 00:21:58,100
throw it in the mixer...
691
00:21:58,100 --> 00:21:59,800
I'm gonna add some
spice to it.
692
00:21:59,800 --> 00:22:01,533
There we go.
693
00:22:01,533 --> 00:22:04,867
I got my first
executive position
at 22 years old.
694
00:22:04,867 --> 00:22:07,634
Got to work under
a Michelin Star chef.
695
00:22:07,634 --> 00:22:10,166
I've basically been
practicing for this moment
696
00:22:10,166 --> 00:22:10,202
my entire career.
697
00:22:10,202 --> 00:22:11,367
my entire career.
698
00:22:11,367 --> 00:22:13,634
Tasted it, and I was like,
"It tastes good.
699
00:22:13,634 --> 00:22:15,066
It's ready to go."
700
00:22:16,800 --> 00:22:18,700
Spread on that apricot
and fig paste
701
00:22:18,700 --> 00:22:20,233
and throw it
right into the oven.
702
00:22:22,367 --> 00:22:23,700
While the potatoes
are in the oven,
703
00:22:23,700 --> 00:22:25,634
I'm working on my next
whammy ingredient
704
00:22:25,634 --> 00:22:28,634
which is these
fig cookie things.
705
00:22:29,700 --> 00:22:31,500
I kinda want
to take the filling,
706
00:22:31,500 --> 00:22:35,634
turn it into a gastrique
with my blueberries.
707
00:22:35,634 --> 00:22:38,166
I'm a little nervous
it's gonna be
a little too sweet,
708
00:22:38,166 --> 00:22:40,202
so I'm just throwing some
red wine vinegar in there,
709
00:22:40,202 --> 00:22:40,800
so I'm just throwing some
red wine vinegar in there,
710
00:22:40,800 --> 00:22:42,700
so I can really balance out
those flavors.
711
00:22:42,700 --> 00:22:44,066
If I win the money today,
712
00:22:44,066 --> 00:22:46,100
I really, really
want to finally
713
00:22:46,100 --> 00:22:47,367
put a down payment on a house.
714
00:22:47,367 --> 00:22:50,100
Grown up in New Jersey,
I'm gonna stay in New Jersey,
715
00:22:50,100 --> 00:22:51,367
this is where I want to be,
716
00:22:51,367 --> 00:22:54,166
and I just really want
to put my roots down here.
717
00:22:55,600 --> 00:22:58,266
[Jamilah] Want to get some
good color on these.
718
00:22:58,266 --> 00:22:59,367
My short ribs are marinated,
719
00:22:59,367 --> 00:23:00,634
and they're gonna cook
really fast,
720
00:23:00,634 --> 00:23:02,166
so I get them on the grill.
721
00:23:02,166 --> 00:23:04,900
I'm gonna work on my
dressing for my crab salad.
722
00:23:04,900 --> 00:23:06,100
I only have 8 pounds,
723
00:23:06,100 --> 00:23:08,367
so I'm gonna cross utilize
a lot of these ingredients.
724
00:23:08,367 --> 00:23:10,202
I'm gonna put in sugar,
725
00:23:10,202 --> 00:23:11,000
I'm gonna put in sugar,
726
00:23:11,000 --> 00:23:13,266
red wine vinegar, lime,
727
00:23:13,266 --> 00:23:15,367
strawberry yoghurt,
fish sauce, garlic.
728
00:23:15,367 --> 00:23:16,800
Thai bird chillis.
729
00:23:16,800 --> 00:23:18,467
Those Thai bird chillis,
they look small,
730
00:23:18,467 --> 00:23:19,467
but they pack a punch.
731
00:23:19,467 --> 00:23:22,266
I found my love
for Southeast Asian cooking
732
00:23:22,266 --> 00:23:24,900
because when I was a teenager,
I lived in Thailand
733
00:23:24,900 --> 00:23:26,166
on shrimp farms.
734
00:23:26,166 --> 00:23:30,367
We were always cooking
very spicy,
very flavorful food.
735
00:23:30,367 --> 00:23:35,600
This is the sauce for my
crab salad and noodles.
736
00:23:35,600 --> 00:23:38,734
Kind of a Nuoc Cham-ish sauce.
737
00:23:40,000 --> 00:23:40,202
That's good.
738
00:23:40,202 --> 00:23:41,166
That's good.
739
00:23:41,800 --> 00:23:43,233
I love corn.
740
00:23:44,100 --> 00:23:46,467
Next, I need to work
on my succotash.
741
00:23:46,467 --> 00:23:48,734
This is where I'm going
to use my popcorn sample.
742
00:23:49,734 --> 00:23:51,533
First thing
I get started on is
743
00:23:51,533 --> 00:23:53,800
getting that nice char
on that corn and my leeks.
744
00:23:53,800 --> 00:23:55,066
The more char the better.
745
00:23:55,066 --> 00:23:56,500
It's basically a free flavor.
746
00:23:56,500 --> 00:24:00,166
I have garlic, shallots,
corn, beautiful.
747
00:24:00,166 --> 00:24:02,500
Charred leeks,
a little bit of Roma tomatoes.
748
00:24:02,500 --> 00:24:04,433
I then grab my popcorn.
749
00:24:05,066 --> 00:24:06,433
Hopefully it's not burned.
750
00:24:07,467 --> 00:24:10,202
I add my ground-up popcorn
to the succotash,
751
00:24:10,202 --> 00:24:10,500
I add my ground-up popcorn
to the succotash,
752
00:24:10,500 --> 00:24:13,166
and it's adding a different
texture to the dish,
753
00:24:13,166 --> 00:24:14,634
as well as it's soaking up
754
00:24:14,634 --> 00:24:16,433
some of the juice
and that flavor.
755
00:24:17,000 --> 00:24:18,066
Good.
756
00:24:18,066 --> 00:24:19,634
Chef, what's on the menu?
757
00:24:19,634 --> 00:24:21,600
Chef, I got a marinated
flank steak.
758
00:24:21,600 --> 00:24:22,867
Chef, you got 11 minutes,
759
00:24:22,867 --> 00:24:24,166
you might want
to get that grilling
760
00:24:24,166 --> 00:24:25,867
-and get that resting.
-Heard that.
761
00:24:25,867 --> 00:24:28,066
I'm really worried about
this steak finishing fully.
762
00:24:28,066 --> 00:24:30,800
I only have one chance,
literally everything counts.
763
00:24:30,800 --> 00:24:33,166
You can't screw up,
there's no redos.
764
00:24:33,166 --> 00:24:35,333
I'm in trouble, I think.
765
00:24:43,634 --> 00:24:44,634
[Guy] Chefs, 10 minutes!
766
00:24:44,634 --> 00:24:46,000
And this is when
we start to see
767
00:24:46,000 --> 00:24:48,166
the wheels on the wagon
start to shake a little bit.
768
00:24:48,166 --> 00:24:49,634
-Yeah.
-Whether or not they're really
769
00:24:49,634 --> 00:24:51,066
utilizing their ingredients,
770
00:24:51,066 --> 00:24:52,967
if they really have
a clear game plan.
771
00:24:52,967 --> 00:24:54,166
One of the things
I hate to see
772
00:24:54,166 --> 00:24:56,634
is when chefs change courses
in the middle of a stream.
773
00:24:56,634 --> 00:24:57,734
[Michael]
It's pretty nerve wracking
774
00:24:57,734 --> 00:24:59,967
seeing the judges
just stare at you,
775
00:24:59,967 --> 00:25:01,166
your heart's just racing.
776
00:25:01,166 --> 00:25:03,800
I've never seen 30 minutes
go by so fast in my life.
777
00:25:03,800 --> 00:25:06,367
I gotta get my
shishito peppers on the grill.
778
00:25:06,367 --> 00:25:07,900
Chef, what's
the menu gonna be?
779
00:25:07,900 --> 00:25:09,066
Grits.
780
00:25:09,066 --> 00:25:09,811
It's an absolute must.
781
00:25:09,811 --> 00:25:10,367
It's an absolute must.
782
00:25:10,367 --> 00:25:11,533
Okay, I'm a grit junkie.
783
00:25:11,533 --> 00:25:13,367
Gonna do a little
popcorn cream...
784
00:25:13,367 --> 00:25:15,066
-Keep an eye on these.
-...to go with it.
785
00:25:15,066 --> 00:25:16,367
Heard you, chef. Thank you.
786
00:25:16,367 --> 00:25:18,100
That grill is hot!
787
00:25:18,100 --> 00:25:20,166
[Michael] Timer goes off,
let's go grab the popcorn.
788
00:25:20,634 --> 00:25:21,734
Some popcorn, bro?
789
00:25:22,533 --> 00:25:23,734
[chuckles]
790
00:25:25,367 --> 00:25:26,367
There you go.
791
00:25:26,367 --> 00:25:27,867
I'm gonna turn it
into a cream.
792
00:25:27,867 --> 00:25:29,634
-[Damaris] I love a popcorn
cream softening...
-[Tiffani] Love it.
793
00:25:29,634 --> 00:25:30,734
[Damaris]...it's super smart
out of Michael.
794
00:25:30,734 --> 00:25:31,900
-It's really smart.
-Yeah.
795
00:25:32,367 --> 00:25:33,467
[Michael] Buttery.
796
00:25:34,266 --> 00:25:35,533
Here it is.
797
00:25:35,533 --> 00:25:37,533
And toss my shishitos with it.
798
00:25:37,533 --> 00:25:39,467
One of the things that's great
about microwave popcorn.
799
00:25:39,467 --> 00:25:39,811
When you fold it
into something else,
800
00:25:39,811 --> 00:25:40,867
When you fold it
into something else,
801
00:25:40,867 --> 00:25:43,266
it packs a really popcorn
punch in the flavor.
802
00:25:43,266 --> 00:25:44,967
-Yeah, it's like
Broadway popcorn.
-Exactly.
803
00:25:44,967 --> 00:25:46,166
It's just... [vocalizing]
804
00:25:46,166 --> 00:25:47,367
[in sing-song voice]
I'm popcorn!
805
00:25:47,367 --> 00:25:50,533
-[in sing-song voice]
I'm popcorn!
-[laughs]
806
00:25:50,533 --> 00:25:51,634
Mmm-hmm.
807
00:25:51,634 --> 00:25:54,100
That's good.
That's, like, really good.
808
00:25:55,533 --> 00:25:56,900
Chef, give me the rundown.
809
00:25:56,900 --> 00:25:58,166
Where are we using
these ingredients?
810
00:25:58,166 --> 00:26:02,066
I'm using the yoghurt
to marinate my short ribs.
811
00:26:02,066 --> 00:26:04,100
We're gonna do some
812
00:26:04,100 --> 00:26:06,266
popcorn and fig crumble
to add some texture
813
00:26:06,266 --> 00:26:08,100
-to the crab salad.
-Okay.
814
00:26:09,100 --> 00:26:09,811
[Jamilah] Awesome.
815
00:26:09,811 --> 00:26:10,367
[Jamilah] Awesome.
816
00:26:10,367 --> 00:26:12,634
I'm thinking
about my daughter, Mars,
so I'm making this.
817
00:26:12,634 --> 00:26:14,634
She loves Korean short ribs.
818
00:26:14,634 --> 00:26:16,634
If I win the $20,000 today,
819
00:26:16,634 --> 00:26:18,467
I wanna go
on a vacation with her,
820
00:26:18,467 --> 00:26:21,100
and relax on the beach
with our feet in the sand.
821
00:26:21,100 --> 00:26:23,066
I'm a single mom,
I'm here for her,
822
00:26:23,066 --> 00:26:24,533
so I decided that
I want to make something
823
00:26:24,533 --> 00:26:26,734
that I knew that she would
love and be proud of.
824
00:26:28,066 --> 00:26:29,467
Mmm.
825
00:26:29,467 --> 00:26:31,100
Strawberry yoghurt
marinade on that?
826
00:26:31,467 --> 00:26:33,000
Chef, that's dynamite.
827
00:26:33,000 --> 00:26:34,266
[Jamilah] Thank you.
828
00:26:34,734 --> 00:26:35,800
[Guy] Really good.
829
00:26:37,066 --> 00:26:38,900
Okay, maybe I need
to make sure
830
00:26:38,900 --> 00:26:39,811
that it's
cooked better, but...
831
00:26:39,811 --> 00:26:40,533
that it's
cooked better, but...
832
00:26:41,467 --> 00:26:42,800
I checked on my steaks,
833
00:26:42,800 --> 00:26:44,467
and I realize
it's not fully done.
834
00:26:44,467 --> 00:26:46,000
I want to win really badly,
835
00:26:46,000 --> 00:26:48,533
just to prove to myself
that I deserve to be here.
836
00:26:48,533 --> 00:26:50,734
I've worked
my tail off enough,
837
00:26:50,734 --> 00:26:53,333
you know, to consider
myself a good chef.
838
00:26:54,100 --> 00:26:55,467
So I cook it slow in the oven
839
00:26:55,467 --> 00:26:57,066
to get it cooked
all the way through
840
00:26:57,066 --> 00:26:57,967
nice and beautiful.
841
00:27:00,367 --> 00:27:02,533
The last thing I have to do
is my potatoes.
842
00:27:03,166 --> 00:27:04,333
That's perfect.
843
00:27:05,266 --> 00:27:06,533
[Guy] Seven minutes!
844
00:27:07,367 --> 00:27:09,634
And time is rollin'.
845
00:27:09,634 --> 00:27:09,811
Michael grabbed
the stone-ground grits.
846
00:27:09,811 --> 00:27:12,533
Michael grabbed
the stone-ground grits.
847
00:27:12,533 --> 00:27:14,100
In this amount of time,
848
00:27:14,100 --> 00:27:15,367
I would have gone with
quick-cooking grits.
849
00:27:15,367 --> 00:27:16,467
Yeah, you need a quicker grit.
850
00:27:16,467 --> 00:27:18,166
[Michael] Work, work, work,
work, work, work, work.
851
00:27:18,166 --> 00:27:21,000
I knew it would be challenging
to grab the real grits,
852
00:27:21,000 --> 00:27:23,266
but they represented
Charleston, South Carolina,
853
00:27:23,266 --> 00:27:24,734
so I had to do it.
854
00:27:24,734 --> 00:27:26,100
It's almost cheese time.
855
00:27:29,066 --> 00:27:31,467
It would mean everything
to win today.
856
00:27:31,467 --> 00:27:33,367
Me and my wife,
we didn't have a wedding,
857
00:27:33,367 --> 00:27:35,867
we just decided
to start a business.
858
00:27:35,867 --> 00:27:38,967
We didn't get to, like,
do all the cool things you do
when you get married.
859
00:27:38,967 --> 00:27:39,811
If I win this $20,000 today,
860
00:27:39,811 --> 00:27:41,367
If I win this $20,000 today,
861
00:27:41,367 --> 00:27:44,066
my wife and I are gonna have
the wedding and honeymoon
862
00:27:44,066 --> 00:27:45,266
that we've always wanted.
863
00:27:45,266 --> 00:27:46,533
I think that was enough.
864
00:27:46,533 --> 00:27:47,533
A little bit more.
865
00:27:47,533 --> 00:27:49,166
Oh, these are cheesy.
866
00:27:49,166 --> 00:27:50,900
Come on, grits.
Come on, grits.
867
00:27:51,533 --> 00:27:53,266
I need Arielle
to get her scallops
868
00:27:53,266 --> 00:27:54,433
-in the pan quickly.
-Yeah.
869
00:27:56,166 --> 00:27:57,367
[Tiffani] Here's something
with scallops.
870
00:27:57,367 --> 00:27:59,100
You have to get a really,
really beautiful sear on them,
871
00:27:59,100 --> 00:28:01,066
and they need to
be really dry on top.
872
00:28:01,066 --> 00:28:02,266
[Arielle] These were not
dry enough
873
00:28:02,266 --> 00:28:03,867
when they went into the pan.
874
00:28:03,867 --> 00:28:05,467
In your head,
you're thinking, like,
875
00:28:05,467 --> 00:28:07,166
"What I would have
done differently..."
876
00:28:07,166 --> 00:28:08,734
Of course, there's money
on the line,
877
00:28:08,734 --> 00:28:09,811
and you want to win,
bragging rights,
all that stuff.
878
00:28:09,811 --> 00:28:11,367
and you want to win,
bragging rights,
all that stuff.
879
00:28:11,367 --> 00:28:12,900
It's a nerve-wracking
experience.
880
00:28:12,900 --> 00:28:14,367
I go back to the microwave,
881
00:28:14,367 --> 00:28:16,266
this time,
did not burn my popcorn.
882
00:28:16,266 --> 00:28:18,066
It came out perfect.
883
00:28:18,066 --> 00:28:20,367
I wanna make, like,
a popcorn crumble
884
00:28:20,367 --> 00:28:21,467
with my scallops.
885
00:28:21,467 --> 00:28:23,533
So I get it
in the food processor,
886
00:28:23,533 --> 00:28:26,066
I throw some
lime zest in there,
some orange zest.
887
00:28:26,066 --> 00:28:28,066
I want to get it
really nice and citrusy.
888
00:28:28,066 --> 00:28:29,367
[Guy] Four and a half!
889
00:28:29,367 --> 00:28:30,900
Potatoes are almost done.
890
00:28:33,367 --> 00:28:34,967
I realize they're
a little bit undercooked,
891
00:28:34,967 --> 00:28:37,066
so I throw 'em
right in the fryer.
892
00:28:37,066 --> 00:28:39,811
Time goes by so quickly here,
it's crazy.
893
00:28:39,811 --> 00:28:39,900
Time goes by so quickly here,
it's crazy.
894
00:28:40,467 --> 00:28:41,634
All right.
895
00:28:44,800 --> 00:28:45,867
I'm gonna brown them up,
896
00:28:45,867 --> 00:28:48,533
and mix 'em with some
lime zest and peppers,
897
00:28:48,533 --> 00:28:50,166
and use 'em
with my crab salad.
898
00:28:50,166 --> 00:28:53,533
That's the plan right now,
and we'll see how that goes.
899
00:28:53,533 --> 00:28:56,533
Glass noodles are basically
like air when they're uncooked
900
00:28:56,533 --> 00:28:57,867
and huge volume when they are,
901
00:28:57,867 --> 00:28:59,800
and they also cut up
really quickly.
902
00:29:02,967 --> 00:29:04,467
Noodles are done.
903
00:29:04,467 --> 00:29:05,734
Okay, these were
a little sticky,
904
00:29:05,734 --> 00:29:07,967
but I'm gonna loosen them up
with my sauce.
905
00:29:08,367 --> 00:29:09,166
It's good.
906
00:29:09,166 --> 00:29:09,811
I pulled my fig bars
out of the oven
907
00:29:09,811 --> 00:29:10,533
I pulled my fig bars
out of the oven
908
00:29:10,533 --> 00:29:13,266
and get 'em
into the food processor
with popcorn.
909
00:29:13,266 --> 00:29:16,166
Then I am
also adding in cumin,
some red peppers
910
00:29:16,166 --> 00:29:18,634
to add flavor
to my crab salad.
911
00:29:18,634 --> 00:29:22,166
I like things spicy,
so I hope the judges do.
912
00:29:23,367 --> 00:29:24,734
[Guy] Three minutes!
913
00:29:25,634 --> 00:29:29,166
Lamb is done,
I'm about to start plating.
914
00:29:29,166 --> 00:29:32,367
I do a nice smear
of my cheesy grits.
915
00:29:32,367 --> 00:29:33,533
The longer they've
sat on the plate,
916
00:29:33,533 --> 00:29:34,867
they will still hold
their heat,
917
00:29:34,867 --> 00:29:36,100
but they would
tighten up as well.
918
00:29:36,100 --> 00:29:37,967
And then my fig paste down
919
00:29:37,967 --> 00:29:39,811
to be the base
for my lamb chops.
920
00:29:39,811 --> 00:29:40,166
to be the base
for my lamb chops.
921
00:29:41,000 --> 00:29:43,967
I get my shishito
popcorn butter
922
00:29:43,967 --> 00:29:45,634
right on top and it's done.
923
00:29:47,166 --> 00:29:49,266
Two minutes! Two to go!
924
00:29:50,533 --> 00:29:52,800
Okay. Sear... uh...
925
00:29:52,800 --> 00:29:55,367
So they were not as dry
as I wanted them to be
926
00:29:55,367 --> 00:29:56,367
when they hit the pan,
927
00:29:56,367 --> 00:29:57,867
but unfortunately, did not get
928
00:29:57,867 --> 00:29:59,100
the greatest sear
on my scallops.
929
00:29:59,100 --> 00:30:02,166
I take my potatoes
out of the fryer,
930
00:30:02,166 --> 00:30:03,634
toss them in my popcorn bowl
931
00:30:03,634 --> 00:30:05,367
to hopefully add
a little bit of salty,
932
00:30:05,367 --> 00:30:07,166
buttery, citrusy flavor.
933
00:30:07,166 --> 00:30:08,467
The first thing I do is
934
00:30:08,467 --> 00:30:09,811
put down my
strawberry yoghurt
carrot puree,
935
00:30:09,811 --> 00:30:10,867
put down my
strawberry yoghurt
carrot puree,
936
00:30:10,867 --> 00:30:12,533
I lay down my asparagus.
937
00:30:13,867 --> 00:30:17,967
I take my potatoes that are
coated in this popcorn,
938
00:30:17,967 --> 00:30:19,266
start throwing
my scallops down,
939
00:30:19,266 --> 00:30:22,266
making sure each dish
has three scallops.
940
00:30:22,266 --> 00:30:25,166
And then this
fig and blueberry gastrique.
941
00:30:25,166 --> 00:30:28,266
That was the fastest
30 minutes of my entire life.
942
00:30:29,867 --> 00:30:30,900
[Guy] 60 seconds!
943
00:30:30,900 --> 00:30:32,533
You guys, you have to plate.
944
00:30:32,533 --> 00:30:33,867
[Tim] My potatoes come off
the flat-top
945
00:30:33,867 --> 00:30:35,634
and they look pretty good.
946
00:30:36,367 --> 00:30:38,433
I cut in my steak,
I'm happy with it.
947
00:30:39,867 --> 00:30:42,000
First, I put down my potatoes.
948
00:30:42,000 --> 00:30:45,467
Next I have my succotash,
which has the popcorn center.
949
00:30:45,467 --> 00:30:48,266
Then my steak,
which was marinated in
my yoghurt sample.
950
00:30:48,266 --> 00:30:49,367
[Guy] 30 seconds!
951
00:30:49,367 --> 00:30:50,800
Get your plates,
you need to start plating.
952
00:30:50,800 --> 00:30:51,867
Heard him.
953
00:30:51,867 --> 00:30:54,533
First, I put down my
glass noodles and bok choy.
954
00:30:54,533 --> 00:30:56,967
Then I add my crab salad.
955
00:30:56,967 --> 00:30:58,367
Short rib on each plate.
956
00:30:58,367 --> 00:31:03,467
Five, four, three, two, one.
957
00:31:03,467 --> 00:31:05,166
Chefs, that's it,
stop working.
958
00:31:05,166 --> 00:31:06,900
-Ooh!
-[sighs]
959
00:31:06,900 --> 00:31:08,533
[judges cheering]
960
00:31:08,533 --> 00:31:09,811
[Arielle] Time does not exist
in Flavortown.
961
00:31:09,811 --> 00:31:10,533
[Arielle] Time does not exist
in Flavortown.
962
00:31:10,533 --> 00:31:11,533
Right?
963
00:31:11,533 --> 00:31:13,533
Now we're
repositioning everything.
964
00:31:13,533 --> 00:31:15,367
The culinary team comes in
and cleans up the stations.
965
00:31:15,367 --> 00:31:17,266
While that happens,
all the cameras
get repositioned.
966
00:31:17,266 --> 00:31:18,634
Judges are at the table.
967
00:31:18,634 --> 00:31:20,100
We're getting the food.
968
00:31:20,867 --> 00:31:22,634
Oh, damn!
969
00:31:22,634 --> 00:31:25,367
I did not get my fig
on the plate.
970
00:31:25,367 --> 00:31:26,967
There was no time, it's gone.
971
00:31:26,967 --> 00:31:27,967
We are done.
972
00:31:27,967 --> 00:31:29,734
If that crumble would have
made that dish...
973
00:31:40,967 --> 00:31:42,166
[culinary staff] Rolling!
974
00:31:42,166 --> 00:31:43,467
[all staff] Rolling.
975
00:31:43,467 --> 00:31:45,533
Cash. [whistles]
976
00:31:45,533 --> 00:31:47,533
Here we go.
Five, four, three, two.
977
00:31:47,533 --> 00:31:48,867
All right, judges, this is it.
978
00:31:48,867 --> 00:31:52,000
The first ever
Triple-G experience.
979
00:31:52,000 --> 00:31:54,100
They had to play a little
"Keep It Sample,"
980
00:31:54,100 --> 00:31:55,166
and "Watch Your Weight."
981
00:31:55,166 --> 00:31:58,367
Up first. Jeff Michael,
what do you have for us?
982
00:31:58,367 --> 00:31:59,634
All right, chefs, for today,
983
00:31:59,634 --> 00:32:03,166
I have a fig and apricot
coated lamb chop
984
00:32:03,166 --> 00:32:04,533
with cheddar cheese grits
985
00:32:04,533 --> 00:32:06,900
and popcorn butter shishitos.
986
00:32:10,533 --> 00:32:13,467
You guys, this is not easy.
987
00:32:13,467 --> 00:32:16,467
Two games,
three samples, one shop,
988
00:32:16,467 --> 00:32:18,367
and you have to nail it.
989
00:32:18,367 --> 00:32:20,100
Michael, this is really good.
990
00:32:20,100 --> 00:32:22,533
Where is Molly Ringwald,
'cause that is pretty in pink.
991
00:32:22,533 --> 00:32:24,634
-I mean, that is...
-[Tiffani laughs]
992
00:32:24,634 --> 00:32:26,800
...perfectly through.
993
00:32:26,800 --> 00:32:28,600
[kisses] You don't cook it
better than that.
994
00:32:28,600 --> 00:32:29,800
It's got the sear on top,
995
00:32:29,800 --> 00:32:31,700
the flavor of the lamb
is delicious.
996
00:32:31,700 --> 00:32:33,800
-Thank you.
-To use the popcorn
and the butter
997
00:32:33,800 --> 00:32:36,066
with the shishitos,
it's delicious.
998
00:32:36,066 --> 00:32:37,266
It's really, really good.
999
00:32:37,266 --> 00:32:37,645
To use the fig to
give that lamb kind of like
1000
00:32:37,645 --> 00:32:39,634
To use the fig to
give that lamb kind of like
1001
00:32:39,634 --> 00:32:41,367
a counterbalance
to the gaminess,
1002
00:32:41,367 --> 00:32:43,533
against the butteryness
of the grits, so smart.
1003
00:32:43,533 --> 00:32:45,066
The plating is really lovely.
1004
00:32:45,066 --> 00:32:46,700
[Damaris] The grits
with the cheese,
1005
00:32:46,700 --> 00:32:49,867
you have somehow managed
to transform canned cheese
1006
00:32:49,867 --> 00:32:51,000
into cheese grits.
1007
00:32:51,000 --> 00:32:53,266
The grits are undercooked.
1008
00:32:53,266 --> 00:32:55,166
-Hear.
-Look, I need to lose
a few pounds,
1009
00:32:55,166 --> 00:32:56,500
-but you don't.
-Okay.
1010
00:32:56,500 --> 00:32:58,634
You left a pound
in that grocery store,
1011
00:32:58,634 --> 00:33:01,000
and that was the key
to this gameplay.
1012
00:33:01,000 --> 00:33:02,500
I think that
you could have had
1013
00:33:02,500 --> 00:33:03,634
another element to this dish.
1014
00:33:03,634 --> 00:33:04,867
You could have taken it
a little bit further.
1015
00:33:04,867 --> 00:33:06,266
Thank you.
1016
00:33:06,266 --> 00:33:07,634
-[culinary staff] Resetting?
-All right.
1017
00:33:08,700 --> 00:33:10,166
[chuckles] Good job.
1018
00:33:11,800 --> 00:33:13,634
I have to step in here
once in a while
1019
00:33:13,634 --> 00:33:16,000
and just make sure that
the deli slicer's working.
1020
00:33:16,867 --> 00:33:18,634
It's a key part
of the competition.
1021
00:33:20,900 --> 00:33:24,166
I did not get my
fig crumble on the plate.
1022
00:33:24,166 --> 00:33:26,867
Now I have to
present this dish
1023
00:33:26,867 --> 00:33:28,000
that I'm worried about.
1024
00:33:28,000 --> 00:33:29,100
-[woman] On your mark.
-Thank you.
1025
00:33:29,100 --> 00:33:31,266
Not to be outdone, Chef Tim.
1026
00:33:31,266 --> 00:33:32,533
Hi, chefs, how are you?
1027
00:33:32,533 --> 00:33:35,166
So, today, I prepared for you
a grilled flank steak
1028
00:33:35,166 --> 00:33:37,645
that's been marinated
in the stick yoghurt.
1029
00:33:37,645 --> 00:33:38,166
that's been marinated
in the stick yoghurt.
1030
00:33:38,166 --> 00:33:39,967
I made a summer succotash.
1031
00:33:39,967 --> 00:33:42,367
The popcorn is incorporated
inside of the corn itself.
1032
00:33:42,367 --> 00:33:44,700
And then after that I have
pan-seared potatoes.
1033
00:33:44,700 --> 00:33:47,533
My fig newton unfortunately
didn't make it
on the plate.
1034
00:33:49,066 --> 00:33:50,867
Yeah, Tim, you're succotash
does not suck.
1035
00:33:50,867 --> 00:33:52,000
There is so much flavor there.
1036
00:33:52,000 --> 00:33:53,700
You got the char,
you got the sweetness
of the corn,
1037
00:33:53,700 --> 00:33:56,000
and then you get a little bit
of that saltiness and texture
1038
00:33:56,000 --> 00:33:58,266
from the sample ingredient
that you used.
1039
00:33:58,266 --> 00:33:59,700
Unfortunately, your figs
1040
00:33:59,700 --> 00:34:01,467
are a figment
of my imagination.
1041
00:34:01,467 --> 00:34:03,634
Oh, ho!
1042
00:34:05,100 --> 00:34:07,066
Good night!
1043
00:34:07,066 --> 00:34:07,645
[chuckles]
1044
00:34:07,645 --> 00:34:08,066
[chuckles]
1045
00:34:08,066 --> 00:34:09,700
You didn't have enough time
to get the crumble on,
1046
00:34:09,700 --> 00:34:10,734
I can't judge on that
1047
00:34:10,734 --> 00:34:12,367
because you didn't have
enough time,
1048
00:34:12,367 --> 00:34:14,800
to let your steak cook just
a little bit longer,
1049
00:34:14,800 --> 00:34:16,100
it's a little chewy.
1050
00:34:16,100 --> 00:34:19,867
The whammy that you had
is not "Watch Your Weight,"
1051
00:34:19,867 --> 00:34:21,734
the whammy you had was time.
1052
00:34:22,266 --> 00:34:23,266
Potatoes are nice,
1053
00:34:23,266 --> 00:34:25,266
I think the popcorn
with the corn
1054
00:34:25,266 --> 00:34:26,700
is a very smart play.
1055
00:34:26,700 --> 00:34:27,700
I like that a lot.
1056
00:34:27,700 --> 00:34:29,734
It's two versions of corn
that are coming together
1057
00:34:29,734 --> 00:34:31,967
to be greater than the sum
of their corn parts.
1058
00:34:31,967 --> 00:34:33,367
Thank you.
1059
00:34:33,367 --> 00:34:34,433
[culinary staff] Resetting.
1060
00:34:36,166 --> 00:34:37,367
[Tim] I know that
that fig crumble
1061
00:34:37,367 --> 00:34:37,645
would have bought
that whole entire dish up.
1062
00:34:37,645 --> 00:34:39,367
would have bought
that whole entire dish up.
1063
00:34:39,367 --> 00:34:40,967
I'm feeling super nervous.
1064
00:34:40,967 --> 00:34:42,367
I wish we could, like,
do it again.
1065
00:34:42,367 --> 00:34:43,634
-[Jamilah] Yeah.
-'Cause I know.
I would have made,
1066
00:34:43,634 --> 00:34:44,800
like, totally
different choices.
1067
00:34:44,800 --> 00:34:46,500
-[Jamilah] Me too.
A few different.
-[Arielle] Yeah.
1068
00:34:46,500 --> 00:34:47,967
All right. Up next.
1069
00:34:47,967 --> 00:34:49,700
Chef Arielle,
what do you got for us?
1070
00:34:49,700 --> 00:34:52,000
All right, judges,
today I have for you
1071
00:34:52,000 --> 00:34:54,467
seared scallops
with popcorn potatoes,
1072
00:34:54,467 --> 00:34:56,367
spicy carrot puree.
1073
00:34:56,367 --> 00:34:58,533
And a fig-blueberry
gastrique on top.
1074
00:34:59,867 --> 00:35:02,367
Arielle, you have a very
delicate looking plate.
1075
00:35:02,367 --> 00:35:05,367
But you managed to pack it
with a ton of flavors.
1076
00:35:05,367 --> 00:35:07,645
I love your use
of the carrot puree.
1077
00:35:07,645 --> 00:35:08,900
I love your use
of the carrot puree.
1078
00:35:08,900 --> 00:35:10,967
You have strawberry,
and so you paired it
1079
00:35:10,967 --> 00:35:13,166
with a naturally
sweet vegetable.
1080
00:35:13,166 --> 00:35:14,467
I think it's done really well.
1081
00:35:14,467 --> 00:35:16,734
The fig and the blueberry,
beautiful combination.
1082
00:35:16,734 --> 00:35:19,266
Arielle, the one thing
you got to do is scallops.
1083
00:35:19,266 --> 00:35:20,333
Get that sear.
1084
00:35:21,066 --> 00:35:22,166
It didn't quite get there.
1085
00:35:22,166 --> 00:35:23,600
For the gameplay, the popcorn.
1086
00:35:23,600 --> 00:35:25,100
I don't know if you really did
1087
00:35:25,100 --> 00:35:26,800
the most inventive
play with that.
1088
00:35:26,800 --> 00:35:29,000
You basically broke 'em up
and threw them at the plate.
1089
00:35:29,000 --> 00:35:30,367
With the potatoes.
1090
00:35:30,367 --> 00:35:31,533
[Tiffani] And the potatoes
are a little under.
1091
00:35:31,533 --> 00:35:33,166
So the thing
that doesn't need to
be here anyway,
1092
00:35:33,166 --> 00:35:35,166
that also weighs a lot...
1093
00:35:35,166 --> 00:35:36,800
It's kind of messing me up
a little bit.
1094
00:35:36,800 --> 00:35:37,645
Okay.
1095
00:35:37,645 --> 00:35:38,166
Okay.
1096
00:35:38,166 --> 00:35:39,266
[culinary staff] Resetting.
1097
00:35:39,266 --> 00:35:40,900
That scallop,
she didn't hit it, huh?
1098
00:35:40,900 --> 00:35:41,867
No.
1099
00:35:42,266 --> 00:35:43,533
-Damn!
-I know.
1100
00:35:43,533 --> 00:35:44,800
[culinary staff] Rolling!
1101
00:35:44,800 --> 00:35:46,000
Great. Thank you, judges.
1102
00:35:46,000 --> 00:35:47,166
Up next, chef Jamilah.
1103
00:35:47,166 --> 00:35:49,634
Hi, judges. So I made you
Korean short ribs.
1104
00:35:49,634 --> 00:35:51,533
So, I marinated those
in the yoghurt
1105
00:35:51,533 --> 00:35:52,900
and crab salad.
1106
00:35:52,900 --> 00:35:55,967
And I made a little crumble
with the figs and the popcorn.
1107
00:35:55,967 --> 00:35:58,634
Jamilah, it does not look
1108
00:35:58,634 --> 00:36:00,467
like you were playing the game
"Watch Your Weight."
1109
00:36:00,467 --> 00:36:02,533
-Thank you.
-This is an enormous
amount of food.
1110
00:36:02,533 --> 00:36:04,100
It looks like so much food
1111
00:36:04,100 --> 00:36:06,166
because everything
that you got
1112
00:36:06,166 --> 00:36:07,645
is lots of volume,
but not lots of weight.
1113
00:36:07,645 --> 00:36:08,700
is lots of volume,
but not lots of weight.
1114
00:36:08,700 --> 00:36:09,800
It's very, very smart.
1115
00:36:09,800 --> 00:36:12,066
Where the fig and the popcorn
1116
00:36:12,066 --> 00:36:14,634
went together
to be the crumble,
1117
00:36:14,634 --> 00:36:15,700
I'm getting chew,
1118
00:36:15,700 --> 00:36:17,967
I'm getting this nice,
developed sweet flavor.
1119
00:36:17,967 --> 00:36:20,367
That crab salad...
1120
00:36:20,367 --> 00:36:23,367
-Oh, my God! I mean...
-[chuckles]
1121
00:36:23,367 --> 00:36:24,867
That is fantastic.
1122
00:36:24,867 --> 00:36:26,266
-Thank you.
-A little bit of editing,
1123
00:36:26,266 --> 00:36:27,900
and I think time
got the best of you
1124
00:36:27,900 --> 00:36:29,066
-in terms of plating.
-Yeah.
1125
00:36:29,066 --> 00:36:31,367
Less glass noodles,
more crab salad.
1126
00:36:31,367 --> 00:36:33,166
But the flavors
are really spectacular.
1127
00:36:33,166 --> 00:36:34,066
Okay.
1128
00:36:34,066 --> 00:36:35,867
All right,
thank you very much.
1129
00:36:35,867 --> 00:36:36,867
Listen, chefs.
1130
00:36:36,867 --> 00:36:37,645
I think you all did
a fantastic job.
1131
00:36:37,645 --> 00:36:38,867
I think you all did
a fantastic job.
1132
00:36:38,867 --> 00:36:40,800
Unfortunately, three will be
checking out,
1133
00:36:40,800 --> 00:36:43,533
one will go shopping
for up to 20,000 bucks.
1134
00:36:43,533 --> 00:36:44,533
And we will call you back
1135
00:36:44,533 --> 00:36:45,800
and let you know
who that's gonna be.
1136
00:36:45,800 --> 00:36:47,734
Thank you very much,
back to the kitchens.
1137
00:36:47,734 --> 00:36:49,900
So, judges, my question is,
1138
00:36:49,900 --> 00:36:52,800
which dinner
is the Winner, Winner,
GGG dinner?
1139
00:36:52,800 --> 00:36:54,533
[softly] Okay. [indistinct]
1140
00:36:54,533 --> 00:36:57,266
Judges make notes
when they're tasting the food,
1141
00:36:57,266 --> 00:36:58,600
and now they're just
going through
1142
00:36:58,600 --> 00:36:59,800
and compiling their score.
1143
00:36:59,800 --> 00:37:01,600
Putting the score
in the computer.
1144
00:37:01,600 --> 00:37:03,533
1 to 20 points on gameplay,
1145
00:37:03,533 --> 00:37:05,266
1 to 20 points on tasting.
1146
00:37:05,266 --> 00:37:07,600
1 to 10 points on plating,
1147
00:37:07,600 --> 00:37:07,645
for a total of
50 points available.
1148
00:37:07,645 --> 00:37:09,166
for a total of
50 points available.
1149
00:37:09,166 --> 00:37:11,166
So whoever
gets the highest score
will be the one
1150
00:37:11,166 --> 00:37:13,000
that's gonna get
to shop Flavortown
1151
00:37:13,000 --> 00:37:14,166
for up to 20,000 bucks.
1152
00:37:14,166 --> 00:37:15,734
And I hope we go
on the shopping spree
1153
00:37:15,734 --> 00:37:17,066
so you can see how it happens.
1154
00:37:24,634 --> 00:37:27,266
Now we gotta [indistinct].
Let's go!
1155
00:37:27,266 --> 00:37:28,867
All right, here we go.
1156
00:37:28,867 --> 00:37:30,066
Judges, thank you very much.
1157
00:37:30,066 --> 00:37:31,634
Let's just go ahead and bring
our chefs back in please.
1158
00:37:34,600 --> 00:37:36,500
All right, thank you
very much, judges.
1159
00:37:36,500 --> 00:37:39,166
Chefs, for your
first experience,
1160
00:37:39,166 --> 00:37:40,166
I think you did great.
1161
00:37:40,166 --> 00:37:43,600
So, Arielle,
let's start off with you.
1162
00:37:43,600 --> 00:37:45,467
And here we are.
1163
00:37:45,467 --> 00:37:47,233
14 out of 20 in gameplay.
1164
00:37:49,000 --> 00:37:50,867
14 out of 20 in taste.
1165
00:37:50,867 --> 00:37:51,572
7 out of 10 in plating.
1166
00:37:51,572 --> 00:37:52,266
7 out of 10 in plating.
1167
00:37:52,266 --> 00:37:53,533
For 35.
1168
00:37:53,533 --> 00:37:54,867
Good score.
1169
00:37:54,867 --> 00:37:56,867
Michael, Michael, Michael.
1170
00:37:56,867 --> 00:38:00,166
16 out of 20 in gameplay.
1171
00:38:00,166 --> 00:38:02,734
17 out of 20 in taste.
1172
00:38:02,734 --> 00:38:05,734
8 out of 10 for plating,
for a 41!
1173
00:38:05,734 --> 00:38:07,266
Way to bring it.
1174
00:38:07,266 --> 00:38:09,066
Jamilah!
1175
00:38:09,066 --> 00:38:12,533
42 to beat, 41 to tie.
1176
00:38:13,367 --> 00:38:15,734
17 out of 20 in gameplay.
1177
00:38:16,734 --> 00:38:20,066
18 out of 20 in taste.
1178
00:38:20,066 --> 00:38:21,572
7 in plating, for a 42.
1179
00:38:21,572 --> 00:38:22,600
7 in plating, for a 42.
1180
00:38:22,600 --> 00:38:26,266
A one-point lead over Michael.
1181
00:38:26,266 --> 00:38:27,600
And our buddy, Tim.
1182
00:38:27,600 --> 00:38:29,533
[Tim] Here it comes,
here comes the verdict.
1183
00:38:30,500 --> 00:38:32,367
[Guy] 12 out of 20.
1184
00:38:33,467 --> 00:38:34,900
15 out of 20.
1185
00:38:35,266 --> 00:38:36,867
7 out of 10.
1186
00:38:36,867 --> 00:38:38,266
For a 34.
1187
00:38:38,266 --> 00:38:40,467
Congratulations, Jamilah!
1188
00:38:40,467 --> 00:38:42,000
Our North Cal winner.
1189
00:38:42,000 --> 00:38:43,367
I'll tell you this,
1190
00:38:43,367 --> 00:38:45,600
you've represented yourself
incredibly well tonight,
1191
00:38:45,600 --> 00:38:46,867
it's been a real pleasure
to have you.
1192
00:38:46,867 --> 00:38:49,734
So, Chef Arielle,
Chef Michael, Chef Tim,
1193
00:38:49,734 --> 00:38:50,734
good night.
1194
00:38:50,734 --> 00:38:51,572
I came in second place
in Flavortown,
1195
00:38:51,572 --> 00:38:53,266
I came in second place
in Flavortown,
1196
00:38:53,266 --> 00:38:55,266
but I'm still first place
in my heart.
1197
00:38:55,266 --> 00:38:57,000
-Thank you.
-Great job.
1198
00:38:57,000 --> 00:38:58,367
-Good job.
-Thank you.
1199
00:38:58,367 --> 00:39:01,000
I had such a great time
here in Flavortown.
1200
00:39:01,000 --> 00:39:02,634
Guy, if you ever want to me
back on the show,
1201
00:39:02,634 --> 00:39:03,634
you know how to reach me.
1202
00:39:03,634 --> 00:39:04,600
Thank you so much.
1203
00:39:04,600 --> 00:39:05,867
After the competition,
we head into
1204
00:39:05,867 --> 00:39:08,066
the interview room
for a couple of hours.
1205
00:39:08,066 --> 00:39:10,266
We cry, we laugh, we joke.
1206
00:39:10,266 --> 00:39:11,900
And that's where
I am right now.
1207
00:39:12,500 --> 00:39:14,166
Bye, guys, thank you so much.
1208
00:39:14,166 --> 00:39:16,367
Really appreciate it. Yay!
1209
00:39:18,266 --> 00:39:20,266
First and foremost,
1210
00:39:20,266 --> 00:39:21,572
-camera right there.
-Yes.
1211
00:39:21,572 --> 00:39:22,166
-camera right there.
-Yes.
1212
00:39:22,166 --> 00:39:23,367
What do you want to say
to your daughter?
1213
00:39:23,367 --> 00:39:24,600
I love you, Mars.
1214
00:39:24,600 --> 00:39:26,166
And also, she made fun of me
1215
00:39:26,166 --> 00:39:27,600
that everybody
was gonna call me chef
1216
00:39:27,600 --> 00:39:30,266
because I'm not--
I don't consider myself
1217
00:39:30,266 --> 00:39:32,266
that kind of chef,
so there you go, babe.
1218
00:39:32,266 --> 00:39:34,500
Well, let's just
get it straight, Mars.
1219
00:39:34,500 --> 00:39:36,533
Absolutely, she's a chef.
1220
00:39:36,533 --> 00:39:38,734
I think "big money"
is what you should be
calling her.
1221
00:39:38,734 --> 00:39:41,066
-Oh!
-Ooh!
1222
00:39:41,066 --> 00:39:42,600
We can go to shopping spree,
1223
00:39:42,600 --> 00:39:46,000
which, I'm gonna give you
two minutes to grab five items
1224
00:39:46,000 --> 00:39:48,500
that satisfy the clues
on this card.
1225
00:39:48,500 --> 00:39:50,500
You grab all five, you win...
1226
00:39:50,500 --> 00:39:51,572
[both] $20,000.
1227
00:39:51,572 --> 00:39:52,100
[both] $20,000.
1228
00:39:52,100 --> 00:39:54,100
Or we can skip the shenanigans
1229
00:39:54,100 --> 00:39:55,867
and we can go
for the mystery check
1230
00:39:55,867 --> 00:39:57,867
that's behind those
double doors right there.
1231
00:39:57,867 --> 00:40:01,166
That could be anywhere
from $12,000
1232
00:40:01,166 --> 00:40:04,266
to $20,000.
1233
00:40:04,266 --> 00:40:07,166
The question is,
which one do you want to do?
1234
00:40:07,166 --> 00:40:08,367
Uh...
1235
00:40:08,367 --> 00:40:10,266
-[whispers] Shop.
-Shop.
1236
00:40:10,266 --> 00:40:11,734
I mean, I don't want to run,
1237
00:40:11,734 --> 00:40:14,000
but I also want $20,000.
[chuckles]
1238
00:40:14,000 --> 00:40:16,066
Just for a giggle,
what is the check?
1239
00:40:16,066 --> 00:40:18,166
[all] Oh!
1240
00:40:18,166 --> 00:40:20,600
[Guy] 16,950 bucks!
1241
00:40:20,600 --> 00:40:21,572
[Jamilah] Wow!
1242
00:40:21,572 --> 00:40:21,634
[Jamilah] Wow!
1243
00:40:21,634 --> 00:40:22,967
So all you have to do
1244
00:40:22,967 --> 00:40:25,166
-is get all five answers
to beat it.
-All five to beat it.
1245
00:40:25,166 --> 00:40:26,100
Let's get after this.
1246
00:40:26,100 --> 00:40:28,266
Now, I'm gonna
read you a clue.
1247
00:40:28,266 --> 00:40:29,734
When you figure out
this first clue,
1248
00:40:29,734 --> 00:40:30,967
and as soon as you move,
1249
00:40:30,967 --> 00:40:32,266
-they're gonna
start the clock.
-Okay.
1250
00:40:32,266 --> 00:40:34,734
This fresh ingredient
traditionally provides
1251
00:40:34,734 --> 00:40:38,000
the green element
on margarita pizzas.
1252
00:40:38,000 --> 00:40:39,266
Go, go, go, go, go, go.
1253
00:40:39,266 --> 00:40:41,266
-She's off!
-[all cheering]
1254
00:40:41,266 --> 00:40:43,000
I know this one, it's basil.
1255
00:40:43,000 --> 00:40:44,500
I used today in my dish.
1256
00:40:44,500 --> 00:40:45,634
Okay, got it.
1257
00:40:46,367 --> 00:40:48,266
14 seconds. Next one.
1258
00:40:48,266 --> 00:40:51,572
The main ingredient in tofu
gives this sauce its name.
1259
00:40:51,572 --> 00:40:52,367
The main ingredient in tofu
gives this sauce its name.
1260
00:40:52,367 --> 00:40:53,500
Looking for soy sauce.
1261
00:40:53,500 --> 00:40:55,734
As a hippy,
we also ate a lot of tofu.
1262
00:40:55,734 --> 00:40:57,367
I know this is soy sauce.
1263
00:40:57,367 --> 00:40:59,367
-Soy sauce.
-[Guy] There you go.
1264
00:41:00,166 --> 00:41:02,867
Pureed snack version
of this fruit
1265
00:41:02,867 --> 00:41:06,000
that helped Sir Isaac Newton
discover gravity.
1266
00:41:06,000 --> 00:41:08,100
Apple... sauce.
1267
00:41:08,100 --> 00:41:09,066
Oops. [chuckles]
1268
00:41:09,066 --> 00:41:11,066
A crispy waffle-like treat
1269
00:41:11,066 --> 00:41:14,166
that debuted at
the St. Louis World's Fair,
1270
00:41:14,166 --> 00:41:16,867
used to hold a frozen treat.
1271
00:41:16,867 --> 00:41:18,867
Oh, come on, come on,
you know that one.
1272
00:41:18,867 --> 00:41:20,066
Ice cream cones.
1273
00:41:20,634 --> 00:41:21,572
You got it! Come on, go!
1274
00:41:21,572 --> 00:41:22,734
You got it! Come on, go!
1275
00:41:22,734 --> 00:41:25,867
Middle Eastern dip
made from ground chickpeas.
1276
00:41:25,867 --> 00:41:27,367
[laughs] There goes Cash.
1277
00:41:28,066 --> 00:41:29,734
Oh, Cash. Cash is here.
1278
00:41:29,734 --> 00:41:31,734
Middle Eastern dip
made from the chickpeas.
1279
00:41:31,734 --> 00:41:32,867
I got this one.
1280
00:41:32,867 --> 00:41:34,266
Ah! Fresh hummus.
1281
00:41:34,266 --> 00:41:35,734
-There you go!
-Got it.
1282
00:41:37,100 --> 00:41:38,634
I won. [chuckles]
1283
00:41:38,634 --> 00:41:40,166
Cash, quit eating the wheels.
1284
00:41:40,166 --> 00:41:41,734
My daughter would be
proud of me
1285
00:41:41,734 --> 00:41:43,066
no matter what happened,
1286
00:41:43,066 --> 00:41:46,000
but it's so much nicer
to be able tell her,
1287
00:41:46,000 --> 00:41:47,600
you know, that Mom won.
1288
00:41:47,600 --> 00:41:50,166
She just shows up,
takes everybody down
1289
00:41:50,166 --> 00:41:51,367
in one round!
1290
00:41:51,367 --> 00:41:51,572
She made the Winner, Winner,
GGG dinner,
1291
00:41:51,572 --> 00:41:53,600
She made the Winner, Winner,
GGG dinner,
1292
00:41:53,600 --> 00:41:55,266
and she's got 20,000 bucks.
1293
00:41:55,266 --> 00:41:56,600
Mars, I hope you
appreciate it.
1294
00:41:56,600 --> 00:41:57,867
We'll see you next week
on Triple-G!