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Everyone loves
the Triple G game
Budget Battle.
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[laughing]
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Well, except for the chefs.
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Uh-oh.
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I mean, the only thing harder
than out-cooking other chefs
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on a shoestring budget
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is trying to out-cook
a Triple G judge.
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Whoever beats
their fellow chefs
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00:00:13,967 --> 00:00:15,500
in the first round
of Budget Battle,
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must face off against
one of our all-star judges
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in a second Budget Battle.
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Now I'm nervous.
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It's Beat the Judges
Budget Battle
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right now on Triple G.
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I love this show.
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So let's meet
our budget stretching chefs.
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Now first up,
we have Marco Olivares,
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the chef owner
of two El Paso restaurants,
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who learned how to stretch
dough and dollars
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growing up
in his grandfather's bakery
and restaurant.
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There you go, brother.
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-Whoo!
-Next,
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Deborah Pak,
the LA executive chef
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whose Koreatown restaurant
made the Michelin guide.
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That's big.
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Chef, go get him
with that smile.
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And finally, Cameron Ingle,
executive chef
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of an upscale
Italian restaurant
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who uses his Michelin Star
kitchen training
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to turn a handful
of basic ingredients
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into a fine dining dish.
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He's all smiles, too.
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Here he comes,
all smiles, 6'5".
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Chefs, very nice to have you.
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You've all been invited here
because you possess,
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one, amazing cooking chops,
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and two,
impressive budgeting skills.
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Tonight, I've got
two very intense games
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that will test your culinary
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and budgetary abilities
to the max.
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The good news is
first round winner
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gets an automatic $10,000.
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Whoo!
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But with the good news
comes the bad news.
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The bad news is the chefs
who do not win the first round
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are instantly eliminated
because the winning chef
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will get a shot at earning
up to another $10,000
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in the second round.
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And you only get that
if you can defeat
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one of the high profile chef
judges sitting right there,
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back there behind you.
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Yeah.
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The winning chef
gets to pick...
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You get to pick which judge
you want to go up against.
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Sounds like fun.
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I can tell
how excited you are.
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First challenge, I want you
to prepare the judges
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your signature dinner.
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You have to put
your best food forward on this
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because only one of you will
move into the second round.
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We also want to test
how frugal you can be
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by making this
the official Budget Battle.
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Okay, Hunter!
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What's up, chefs?
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[Guy] Hunter's got
some money for you.
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This time I counted, right.
We're good.
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-You want to give them
the money? Great.
-Yes.
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[Hunter] $25. For you.
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-[whistles]
-And for you.
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-Oh.
-Yeah.
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Okay, you have 30 minutes
to shop, purchase, prepare,
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and plate
your signature dinner.
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Remember, you have to pay
for the items at the register.
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Hi, Wendy.
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What are you thinking, chefs?
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-Uh...
-Just wingin' it.
It's going to be great.
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The aisles that you want
to watch out for,
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aisles five, four,
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three, two, and one.
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Do not go to nine.
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That's tough.
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So close on that one.
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[Guy] Here's the thing.
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They got to cook or be cooked.
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And then once
they've cooked and won,
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they got to go
against my judges.
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I'm going against the judges?
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Ha! Excuse me.
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Now I'm nervous.
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Whoo!
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Ha!
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I only have $25
to make my signature dish.
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So the first thing that
comes to my mind is pasta.
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Growing up
in Mexican restaurants,
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I'm known
for my Mexican flair.
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But I now own my own upscale
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Spanish and Mediterranean
restaurant.
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So Calabrian chili pasta
is our signature dish
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at Lola Rose.
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So I want to do
a play off of that.
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No.
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Normally, I would do lobster,
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but that would have eaten up
my whole budget.
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So I had to grab pork.
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Pastas.
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So I go to the pasta aisle
and got cavatelli.
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Bread crumbs, bread crumbs.
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Where would I find
bread crumbs?
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Oh, found it. Ha!
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I basically grew up
in my grandfather's bakery.
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He taught me everything,
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including
"everything has value."
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And to survive
in the restaurant business,
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you have to budget.
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-Ready.
-[Wendy] Ready.
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-[Marco] Let's go.
-All right.
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So you're $25.31.
That puts you over.
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I grabbed two packages
of pasta, but it took me over.
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Let's take one of those off.
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[Wendy] All right, $24.09.
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[Guy] $24.09? Wow.
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Spending the last penny.
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[Marco] This better work.
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I'm very resourceful
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because I grew up
really humble beginnings.
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And we definitely
had to budget.
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Pasta is a great way
to stretch your money.
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I don't have enough time
to make my own pasta,
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so I grabbed lasagna sheets.
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I own a very traditional
Korean restaurant,
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but I used to manage
a pasta restaurant.
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Ravioli is basically
an Italian dumpling.
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So for my signature dinner,
I'm thinking of making
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a ravioli filled with
crab and corn.
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Because the crab is the main
component of this dish,
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I didn't mind spending $6.99.
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I'd love an opportunity
to face one of the judges
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because it would be
really cool
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to beat someone
that won Top Chef.
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Then it's like,
I won Top Chef?
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I wish I had a little bit more
money for citrus or acid,
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but I can handle budget,
and I'm going to prove that.
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All right.
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$20.17 with nothing left
in your cart?
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[Guy] $20.17.
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So $4.73.
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-Yes, Chef.
-Something along those lines.
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[Cameron] Ooh.
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[snapping fingers]
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00:05:20,066 --> 00:05:22,200
Uh, let's see,
let's see, let's see.
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I hunt a lot, but also
I love grocery shopping.
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It's the modern
hunter gatherer, essentially.
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I'm going to hunt and gather
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all the way
through flavor town.
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I saw the bone marrow,
and it just kind of clicked.
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Price point for it was
really, really good.
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Bone marrow
is often overlooked
as like a main course.
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Guy,
where's the pre-made polenta?
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-I saw it somewhere. Five?
-[Guy] Uh, on five.
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[Marco] I want a starch
on the plate,
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so I'm going to do
creamy polenta.
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I want the tubes.
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I worked at a
two Michelin Star restaurant.
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It was an amazing experience.
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The chef there really
drives food and farming.
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It is something that is super,
super important to me
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and how I like to cook.
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Watch out!
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What are you looking for here?
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[Marco] Uh, something crunchy.
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-Pumpkin seed.
-Is that at a good value?
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Yeah.
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So I started cooking
at a pretty young age.
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To go up against
one of the judges
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would mean a little bit
of validation
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that I'm actually
not a horrible cook.
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[laughs]
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This looks very minimal.
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I trust the process.
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-[Marco] It's going
to be great.
-Okay.
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All right, you're at $23.10.
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Ooh, yeah,
I don't have 10 cents
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-[Wendy] Nothing left
in your cart? All right.
-Here you go.
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[Guy] $1.90 back.
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Do I get to keep it
afterwards or...
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Yeah.
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If that's what
you're looking forward to.
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But I think
you might have to go
and get something with it.
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You know I cook for a living.
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-I'll take anything I can get.
-Right?
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-Good luck.
-You didn't bag it for me,
Wendy? Come on, man.
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Am I going to bag it for you?
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-I don't know.
-I thought maybe you would.
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[continues laughing]
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[Wendy] Have you watched
this show?
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00:06:40,900 --> 00:06:42,767
All right, folks.
Let's meet the judges
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00:06:42,767 --> 00:06:45,400
who will be choosing a chef
that will choose one of them.
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That sounds crazy.
199
00:06:46,700 --> 00:06:48,266
Cookbook author,
Top Chef winner,
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00:06:48,266 --> 00:06:49,967
and chef owner of KBC.
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00:06:49,967 --> 00:06:53,467
The one and only KBC
Kelsey Bernard Clark.
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00:06:53,467 --> 00:06:54,867
[laughs] Thank you very much.
203
00:06:54,867 --> 00:06:57,467
Award winning executive chef
driving the cuisine
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00:06:57,467 --> 00:07:00,467
of 48 restaurants,
such an underachiever.
205
00:07:00,467 --> 00:07:02,100
The one and only
Chef Adam Sobel.
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00:07:02,100 --> 00:07:03,233
Hey now.
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00:07:03,233 --> 00:07:06,367
And East Coast restaurateur
James Beard Award winner,
208
00:07:06,367 --> 00:07:08,300
the one and only on TOC,
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00:07:08,300 --> 00:07:09,867
you've seen her,
Chef Karen Akunowicz.
210
00:07:09,867 --> 00:07:12,367
-[Kelsey] Yoo-hoo!
-Uh, everybody looks smashing.
211
00:07:12,367 --> 00:07:13,567
You guys got
all dressed up for this.
212
00:07:13,567 --> 00:07:15,100
-We got to.
-Now, wait a second.
213
00:07:15,100 --> 00:07:18,166
You understand
that one of the three of you
214
00:07:18,166 --> 00:07:21,467
will go into battle
against the winning chef.
215
00:07:21,467 --> 00:07:23,667
I hope they pick me
so I can show them
216
00:07:23,667 --> 00:07:24,667
how I cook in a dress.
217
00:07:24,667 --> 00:07:26,000
[Karen] Oh, I love that.
218
00:07:26,000 --> 00:07:27,066
[Kelsey] I can do this, y'all.
219
00:07:27,066 --> 00:07:28,300
[Adam] I believe it.
220
00:07:28,300 --> 00:07:29,900
[scoffs] I can't wait.
221
00:07:33,166 --> 00:07:34,700
Twenty two minutes!
222
00:07:36,867 --> 00:07:38,100
[Deborah] So I have to win
this round
223
00:07:38,100 --> 00:07:40,767
if I want to compete
with one of the judges.
224
00:07:40,767 --> 00:07:42,500
The first thing I really want
to work on is ravioli,
225
00:07:42,500 --> 00:07:44,867
roll it out
a little bit thinner.
226
00:07:44,867 --> 00:07:45,800
Chef, what's on the menu?
227
00:07:45,800 --> 00:07:49,667
I'm actually going for
a corn crab ravioli.
228
00:07:49,667 --> 00:07:50,867
Corn crab ravioli.
229
00:07:50,867 --> 00:07:52,367
Yeah, not so Korean.
230
00:07:52,367 --> 00:07:54,867
[Guy] And why did you get
a pasta sheeter?
231
00:07:54,867 --> 00:07:56,266
I feel like
it's a little too thick
232
00:07:56,266 --> 00:07:57,467
and a little too dry for--
233
00:07:57,467 --> 00:07:59,166
I think you're going
to be too dry.
234
00:07:59,166 --> 00:08:01,000
I don't think
that's going to make
any movement personally.
235
00:08:01,000 --> 00:08:02,400
Oh, got it. Heard, Chef.
236
00:08:02,400 --> 00:08:05,200
I think you are barking up
the wrong tree.
237
00:08:05,200 --> 00:08:07,400
[Deborah] This ravioli
is not working for me.
238
00:08:07,400 --> 00:08:10,834
I thought it would be
much more malleable, so...
239
00:08:11,200 --> 00:08:12,467
Oh.
240
00:08:12,467 --> 00:08:15,567
I kind of just
totally scrapped it,
241
00:08:15,567 --> 00:08:18,500
scrapped the whole idea
of the dish itself.
242
00:08:19,266 --> 00:08:20,700
I have to win this round
if I want to compete
243
00:08:20,700 --> 00:08:22,266
with one of the judges.
244
00:08:22,266 --> 00:08:23,900
I don't have
very much time left.
245
00:08:23,900 --> 00:08:27,100
Also, I have $4.83 left over.
246
00:08:28,000 --> 00:08:29,667
I need a pivot.
247
00:08:29,667 --> 00:08:31,467
A little deer
in the headlights there.
248
00:08:31,467 --> 00:08:34,133
I feel like
Deborah is in trouble.
249
00:08:37,000 --> 00:08:38,133
[Deborah] My ravioli plan
didn't work.
250
00:08:38,133 --> 00:08:40,600
I need a pivot, but there's
only 18 minutes left.
251
00:08:40,600 --> 00:08:43,166
What is something
that's so signature for me
252
00:08:43,166 --> 00:08:44,367
in my childhood
253
00:08:44,367 --> 00:08:47,233
at the same time
I can make in 18 minutes?
254
00:08:48,367 --> 00:08:51,000
Y'all, Deborah is gone,
and she's running
255
00:08:51,000 --> 00:08:52,367
-through the aisles again.
-Where's she gone?
256
00:08:52,367 --> 00:08:54,567
[Deborah] I have
$4.83 left over.
257
00:08:54,567 --> 00:08:56,567
I'm going to make
a chawanmushi.
258
00:08:56,567 --> 00:08:59,066
So the chawanmushi
is something my mom taught me,
259
00:08:59,066 --> 00:09:01,767
and that's something
I do at the restaurant.
260
00:09:01,767 --> 00:09:03,567
This is going to go perfect
with the crab I already have.
261
00:09:03,567 --> 00:09:07,200
I'm going to return my herbs
and get eggs and dashi.
262
00:09:07,200 --> 00:09:10,100
Deborah is back at checkout
with quick-draw of Wendy.
263
00:09:10,100 --> 00:09:12,900
-Your total now is $2.70
that you owe me.
-Perfect.
264
00:09:15,667 --> 00:09:17,567
[Guy] What are we
working on, Chef?
265
00:09:17,567 --> 00:09:19,500
So I'm going to go ahead
and do a chawanmushi
266
00:09:19,500 --> 00:09:22,066
like an egg custard,
basically,
267
00:09:22,066 --> 00:09:23,500
like a savory egg custard.
268
00:09:23,500 --> 00:09:24,867
[Guy] So what is in
this custard?
269
00:09:24,867 --> 00:09:27,367
It is a little bit
of seafood tajima,
270
00:09:27,367 --> 00:09:32,400
which is kind of like a dashi,
MSG, umami kind of thing.
271
00:09:32,400 --> 00:09:33,567
How do you cook this?
272
00:09:33,567 --> 00:09:35,133
I'm going to go ahead
and microwave it.
273
00:09:35,467 --> 00:09:36,834
[Guy] Interesting.
274
00:09:36,834 --> 00:09:40,266
This dish, for me as a child,
was, like, something I eat
every day.
275
00:09:40,266 --> 00:09:43,567
And my mom used to actually,
microwave hers, too.
276
00:09:43,567 --> 00:09:45,567
What she's doing, you know,
in a microwave,
277
00:09:45,567 --> 00:09:46,400
might take eight minutes.
278
00:09:46,400 --> 00:09:49,567
If that comes out,
and it's not okay,
279
00:09:49,567 --> 00:09:51,166
we're gonna get
a bowl of, like,
280
00:09:51,166 --> 00:09:53,333
flat, runny microwave eggs.
281
00:09:55,000 --> 00:09:57,066
Adam, you and I make...
both make a lot of pasta.
282
00:09:57,066 --> 00:10:00,200
-In this game, are you making
fresh pasta?
-[Adam] Not a chance, Chef.
283
00:10:00,200 --> 00:10:02,667
But, um, I haven't cooked
in this forum.
284
00:10:02,667 --> 00:10:03,567
I've just judged.
285
00:10:03,567 --> 00:10:05,066
-You've not cooked here?
-You never cooked
286
00:10:05,066 --> 00:10:07,100
-in this kitchen?
-You've never cooked
in Flavortown?
287
00:10:07,700 --> 00:10:08,767
-[Kelsey] What?
-Shh.
288
00:10:08,767 --> 00:10:10,567
You never run the aisles?
289
00:10:10,567 --> 00:10:13,367
-Felt your heart thumping
against the clock?
-[chuckling]
290
00:10:13,367 --> 00:10:14,533
-[Kelsey] Wow.
-[Karen] Oh, my God.
291
00:10:14,533 --> 00:10:16,767
I probably shouldn't
have revealed that,
but anyway...
292
00:10:16,767 --> 00:10:19,900
[Guy] Seventeen minutes,
17 to go!
293
00:10:19,900 --> 00:10:21,266
All right, brother,
what's on the menu?
294
00:10:21,266 --> 00:10:22,800
[Marco] Well, I'm doing
fried pork cutlets
295
00:10:22,800 --> 00:10:24,600
with a Calabrian chile butter.
296
00:10:24,600 --> 00:10:26,367
Top it with some lemon panko.
297
00:10:26,367 --> 00:10:27,900
Pork goes a long ways,
298
00:10:27,900 --> 00:10:29,000
so I'm able to feed
299
00:10:29,000 --> 00:10:32,367
-more than just four people
at this point.
-Right.
300
00:10:32,367 --> 00:10:34,367
[Marco] For my crispy
fried pork cutlets,
301
00:10:34,367 --> 00:10:35,867
I make the dredge station,
302
00:10:35,867 --> 00:10:38,367
flour, eggs and panko mix.
303
00:10:38,367 --> 00:10:40,000
[Kelsey] Marco looks focused.
304
00:10:41,467 --> 00:10:43,000
Now that I know
that I can go up against
305
00:10:43,000 --> 00:10:44,166
one of these three judges,
306
00:10:44,166 --> 00:10:47,000
I feel even more anxious
to win.
307
00:10:48,266 --> 00:10:49,867
Possibly going up
against Chef Karen
308
00:10:49,867 --> 00:10:51,867
would be intimidating,
but really awesome.
309
00:10:51,867 --> 00:10:54,400
She's been on Top Chef,
Tournament of Champions.
310
00:10:54,400 --> 00:10:57,266
Of course, possibly going up
against Chef KBC
311
00:10:57,266 --> 00:10:58,667
is really exciting.
312
00:10:58,667 --> 00:11:00,467
She's a big role model.
313
00:11:00,467 --> 00:11:01,500
She won Top Chef.
314
00:11:01,500 --> 00:11:02,767
I mean, she's no joke.
315
00:11:02,767 --> 00:11:04,467
[Cameron] Kelsey and Karen
are also just pretty
316
00:11:04,467 --> 00:11:07,300
dialed into
the competition game.
317
00:11:07,300 --> 00:11:09,367
Adam Sobel has got
James Beard on his belt.
318
00:11:09,367 --> 00:11:12,467
He has multiple...
multiple Michelin stars.
319
00:11:12,467 --> 00:11:14,100
He's a heavy hitter
in the industry.
320
00:11:14,100 --> 00:11:15,567
[Cameron] To, like, have
a chance to compete
against him
321
00:11:15,567 --> 00:11:18,467
is something
that is always, like...
It's a no brainer.
322
00:11:18,467 --> 00:11:20,233
But first, I have to take down
these two.
323
00:11:23,467 --> 00:11:24,834
Let's drop these porks.
324
00:11:27,166 --> 00:11:28,667
So for the heat of the sauce,
325
00:11:28,667 --> 00:11:30,600
I take the Calabrian chiles,
326
00:11:30,600 --> 00:11:31,967
and I put them in the Vitamix,
327
00:11:31,967 --> 00:11:34,367
and I add some butter
to emulsify it.
328
00:11:34,367 --> 00:11:36,300
I also add paprika
and cayenne,
329
00:11:36,300 --> 00:11:38,300
stuff that we already have
in our station.
330
00:11:41,266 --> 00:11:42,233
Ah!
331
00:11:42,233 --> 00:11:44,700
So my grandfather
had a bakery in Juárez,
332
00:11:44,700 --> 00:11:46,400
and he was known
for his bread.
333
00:11:47,000 --> 00:11:48,367
Don't forget.
334
00:11:48,367 --> 00:11:50,567
So, just having
all that inspiration,
335
00:11:50,567 --> 00:11:52,700
and all the...
all the roots, right...
336
00:11:53,800 --> 00:11:55,100
Ooh, that's good!
337
00:11:55,100 --> 00:11:58,667
...that's what gives me
that inspiration
to open restaurants.
338
00:11:58,667 --> 00:12:00,400
-Judges, do you like spice?
-[Kelsey] Oh, yeah.
339
00:12:00,400 --> 00:12:02,266
-We like spice.
-Don't be scared, Marco.
340
00:12:02,266 --> 00:12:04,000
-[Kelsey] You do you, Marco.
-Okay.
341
00:12:04,000 --> 00:12:05,567
It's spicy, but it's good.
342
00:12:05,567 --> 00:12:07,467
This will either make me
or break me.
343
00:12:07,467 --> 00:12:08,533
Let's see what happens here.
344
00:12:09,567 --> 00:12:10,734
[Cameron] Well, that's hot.
345
00:12:10,734 --> 00:12:12,567
I'm into a dish
that I don't even know
what I'm doing.
346
00:12:12,567 --> 00:12:14,033
It's great.
347
00:12:14,867 --> 00:12:17,100
Tell me what's going on
with the bone marrow
there, Chef.
348
00:12:17,100 --> 00:12:18,867
Uh, I'm gonna blanch 'em,
so I can grill 'em faster,
349
00:12:18,867 --> 00:12:20,967
-and have them cooked
all the way.
-[Guy] Got it?
350
00:12:20,967 --> 00:12:22,400
[Cameron] But beyond that,
I'm not really sure yet.
351
00:12:22,400 --> 00:12:24,100
You don't know
what the, uh, menu is?
352
00:12:24,100 --> 00:12:26,567
No, just got to get there
on the plate. I promise.
353
00:12:26,567 --> 00:12:28,000
Well, they're looking
for signature dish.
354
00:12:28,000 --> 00:12:29,567
You're gonna need...
You need to be able
to sell this
355
00:12:29,567 --> 00:12:31,266
-to the judges.
-Oh, I cannot sell it, Guy.
356
00:12:31,266 --> 00:12:33,700
Are we sure that he doesn't
have any other protein?
357
00:12:33,700 --> 00:12:36,900
-Bone marrow is the primary?
-[Kelsey] I'm not positive,
but I haven't seen it.
358
00:12:38,567 --> 00:12:40,600
[Cameron] The next thing
I'm gonna do is get
my peas blanched,
359
00:12:40,600 --> 00:12:42,300
and ready to make my pea stew.
360
00:12:42,867 --> 00:12:44,767
In the pan, goes ramps.
361
00:12:44,767 --> 00:12:47,033
Sweat them until they're
just translucent.
362
00:12:48,700 --> 00:12:50,867
Next, I'm gonna lightly
grill my mushrooms,
363
00:12:50,867 --> 00:12:52,300
just enough to get
some smoke on them,
364
00:12:52,300 --> 00:12:53,567
get a little bit of flavor.
365
00:12:53,567 --> 00:12:54,467
I hate losing.
366
00:12:54,467 --> 00:12:56,266
I really want to get
to the next round,
367
00:12:56,266 --> 00:12:57,800
and $10,000 is great.
368
00:12:57,800 --> 00:12:59,800
Who doesn't wanna win $10,000?
369
00:13:01,000 --> 00:13:03,266
[Guy] Ten minutes, chefs,
ten to go!
370
00:13:03,266 --> 00:13:05,200
[Deborah] While my chawanmushi
is in the microwave,
371
00:13:05,200 --> 00:13:07,100
I just wanted to make sure
that the crab
372
00:13:07,100 --> 00:13:10,000
was warmed up
with a little bit of butter.
373
00:13:10,000 --> 00:13:13,667
So, I've worked in restaurants
for a really long time.
374
00:13:13,667 --> 00:13:17,166
Everything I've learned
from Soban, it's been
directly from my mom.
375
00:13:17,166 --> 00:13:19,600
So, if I won the money,
376
00:13:19,600 --> 00:13:22,266
I'd love to put
some of it back
into the restaurant.
377
00:13:22,266 --> 00:13:23,767
It was my mom's restaurant,
378
00:13:23,767 --> 00:13:27,567
and now I am continuing
that legacy.
379
00:13:27,567 --> 00:13:29,300
[Guy] Did your egg
cook enough, Chef?
380
00:13:30,600 --> 00:13:32,500
[Deborah] So I check
on the first batch.
381
00:13:33,400 --> 00:13:34,600
I look at it.
382
00:13:34,600 --> 00:13:36,567
It's not exactly
how I want it,
383
00:13:36,567 --> 00:13:38,166
but I'm pretty pleased
with it.
384
00:13:38,166 --> 00:13:39,433
And the second one's the same.
385
00:13:39,433 --> 00:13:42,567
And then I get the third
and the fourth
in the microwave.
386
00:13:42,567 --> 00:13:44,066
I'm a little bit scared
about the time,
387
00:13:44,066 --> 00:13:45,934
but I'm gonna make it
to the judges.
388
00:13:46,567 --> 00:13:49,300
Those look
just beautiful, Marco.
389
00:13:49,300 --> 00:13:50,266
Thank you so much.
390
00:13:50,266 --> 00:13:51,667
Golly, look at that.
391
00:13:51,667 --> 00:13:53,266
Thank you, Chef.
392
00:13:53,266 --> 00:13:55,700
[Adam] We've got
front-row seats
to the Marco show.
393
00:13:55,700 --> 00:13:57,467
[Marco] So if I win
the $20,000,
394
00:13:57,467 --> 00:13:59,400
I really want to open
a food truck
395
00:13:59,400 --> 00:14:00,867
to feed the immigrants
396
00:14:00,867 --> 00:14:02,367
that are migrating in El Paso.
397
00:14:02,367 --> 00:14:06,166
That's important to me
because we were
also immigrants.
398
00:14:06,166 --> 00:14:08,900
It just holds a real
deep meaning in my heart
399
00:14:08,900 --> 00:14:11,200
to just help people
as much as I can.
400
00:14:11,200 --> 00:14:13,934
Yeah, baby, let's go!
401
00:14:15,767 --> 00:14:17,600
[Guy] Seven-and-a-half
minutes!
402
00:14:18,367 --> 00:14:20,367
Chef, have we come up
with a menu idea yet?
403
00:14:20,367 --> 00:14:22,367
[Cameron] I'm gonna do
peas stew with ramps,
404
00:14:22,367 --> 00:14:24,600
and lightly grilled mushrooms
and bone marrow.
405
00:14:24,600 --> 00:14:25,767
Be able to sell that
with a little more
406
00:14:25,767 --> 00:14:27,500
-convincing, uh, approach.
-Oh, okay.
407
00:14:29,166 --> 00:14:31,567
One of my last phases
for this... this dish is
408
00:14:31,567 --> 00:14:32,934
I need to get my polenta done.
409
00:14:32,934 --> 00:14:35,900
So, I add a little bit
of bouillon water
to get it thinned out,
410
00:14:35,900 --> 00:14:38,800
and then hit it
with the hand blender
to get it smoothed out.
411
00:14:39,800 --> 00:14:40,700
I love vegetables.
412
00:14:40,700 --> 00:14:42,367
It's one of my favorite things
to cook.
413
00:14:42,367 --> 00:14:44,467
So my signature dish
and the idea behind it
414
00:14:44,467 --> 00:14:47,600
is to cook something
that's bright and exciting,
415
00:14:47,600 --> 00:14:50,500
um, and to really show
this transition into spring
416
00:14:50,500 --> 00:14:52,967
and the vegetables
that go with that.
417
00:14:52,967 --> 00:14:54,467
If I win $20,000,
418
00:14:54,467 --> 00:14:57,567
I want to put
a down payment on a farm.
419
00:14:57,567 --> 00:15:01,266
It became my dream
really fully at the two
Michelin-star restaurant,
420
00:15:01,266 --> 00:15:03,800
seeing this beautiful,
symbiotic relationship
421
00:15:03,800 --> 00:15:05,000
between a farmer and a chef,
422
00:15:05,000 --> 00:15:06,567
to have something that brings
423
00:15:06,567 --> 00:15:10,266
the two things together
that I love
would just be amazing.
424
00:15:10,266 --> 00:15:12,967
A little salty, but it's okay.
We'll make it work.
425
00:15:12,967 --> 00:15:15,200
[Guy] Four minutes,
four to go!
426
00:15:15,200 --> 00:15:17,100
Whoa! Hot, hot, hot!
427
00:15:17,100 --> 00:15:19,200
The pasta was cooked
at the right time.
428
00:15:19,200 --> 00:15:21,266
Everything was just falling
into place.
429
00:15:21,266 --> 00:15:23,600
So, first, I put the pasta
in the bowl.
430
00:15:23,600 --> 00:15:25,300
It better be cooked perfectly.
431
00:15:26,066 --> 00:15:28,166
Next, I slice
the pork cutlets,
432
00:15:28,166 --> 00:15:30,066
and I put them
on top of the pasta.
433
00:15:30,066 --> 00:15:32,600
Finally, I top it
with panko and chives.
434
00:15:34,700 --> 00:15:35,734
[Guy] Three minutes!
435
00:15:37,166 --> 00:15:38,133
And now we plate.
436
00:15:38,133 --> 00:15:40,467
First, I'm gonna put on
my creamy polenta.
437
00:15:40,467 --> 00:15:43,200
Next, I'm gonna put
my bone marrow
down on the plate,
438
00:15:43,200 --> 00:15:45,000
and then my pea stew.
439
00:15:45,700 --> 00:15:47,200
And then the last thing
I need to do is,
440
00:15:47,200 --> 00:15:49,834
top my bone marrow
with my mushrooms.
441
00:15:50,500 --> 00:15:52,567
They're either gonna
like it or not.
442
00:15:52,567 --> 00:15:54,467
[Guy] Two minutes!
Two minutes flat!
443
00:15:54,467 --> 00:15:55,700
Gotta be plated!
444
00:15:55,700 --> 00:15:58,667
[Deborah] I checked the third
and the fourth containers.
445
00:15:58,667 --> 00:16:01,367
It did not heat up at all.
446
00:16:01,367 --> 00:16:02,166
Oh, my God.
447
00:16:02,166 --> 00:16:04,800
[Guy] One minute
and 30 seconds left!
448
00:16:04,800 --> 00:16:07,100
[Deborah] There's not enough
time for me to re-cook it.
449
00:16:07,100 --> 00:16:09,166
-Oh, that's her corn...
-Yeah.
450
00:16:09,166 --> 00:16:10,367
-...porridge.
-That's mush on mush.
451
00:16:10,367 --> 00:16:12,233
-Okay.
-Yeah, we're in trouble,
Deborah.
452
00:16:14,133 --> 00:16:15,400
[Guy] One minute, one to go!
453
00:16:15,400 --> 00:16:17,967
[Deborah] There's not
enough time for me
to re-cook it.
454
00:16:20,066 --> 00:16:21,867
So the only way to fix this
455
00:16:21,867 --> 00:16:23,834
is for me to get
smaller containers,
456
00:16:23,834 --> 00:16:26,467
and split the two portions
that I had
457
00:16:26,467 --> 00:16:28,400
into the four portions.
458
00:16:28,400 --> 00:16:29,934
My heart is beating so hard
459
00:16:29,934 --> 00:16:32,133
for Deborah right now.
460
00:16:32,133 --> 00:16:34,266
[Deborah] So after I get
the egg on the bottom,
461
00:16:34,266 --> 00:16:36,500
I put the corn chowder
on the top.
462
00:16:36,500 --> 00:16:38,667
I'm worried
this is not a dinner size,
463
00:16:38,667 --> 00:16:40,567
but I know my flavors
are there.
464
00:16:40,567 --> 00:16:42,367
-She needs to get that crab
on the plate now.
-Crab's going on now.
465
00:16:42,367 --> 00:16:44,300
-You got it. You got it.
-[Guy] Five, four...
466
00:16:44,300 --> 00:16:47,266
three, two, one...
467
00:16:47,266 --> 00:16:49,100
-[Deborah] Whoo!
-[Guy] That it, chefs!
Stop working!
468
00:16:49,100 --> 00:16:50,367
Whoo!
469
00:16:50,367 --> 00:16:51,467
[Kelsey] Nice.
470
00:16:51,467 --> 00:16:53,567
I love this show. I love it.
471
00:16:53,567 --> 00:16:55,100
You love it because you've
never... you've...
472
00:16:55,100 --> 00:16:56,500
-You've never had to run it.
-Shh.
473
00:16:56,500 --> 00:16:59,600
[laughs] Oh, boy.
474
00:17:00,667 --> 00:17:01,734
[Guy] Judges, this is it!
475
00:17:01,734 --> 00:17:03,467
Game one of "Beat the Judges",
476
00:17:03,467 --> 00:17:04,867
and it was a "Budget Battle."
477
00:17:05,500 --> 00:17:07,367
Up first, uh, Chef Cameron,
478
00:17:07,367 --> 00:17:08,533
what'd you make
for the judges?
479
00:17:08,533 --> 00:17:10,300
I wanted to make you guys
something that represents me.
480
00:17:10,300 --> 00:17:12,967
I love to forage.
I love to hunt, love to fish,
481
00:17:12,967 --> 00:17:15,200
and therefore,
it's my signature, so...
482
00:17:15,200 --> 00:17:18,166
roasted bone marrow
with a little bit of peas
483
00:17:18,166 --> 00:17:20,767
with some fiddleheads,
blue-foot mushrooms,
484
00:17:20,767 --> 00:17:22,166
and some creamy polenta.
485
00:17:25,133 --> 00:17:27,567
How is one supposed
to eat this, Chef?
486
00:17:27,567 --> 00:17:28,967
[Adam] Spoon is essential.
487
00:17:28,967 --> 00:17:32,166
You know, this really
tells your story on the plate.
488
00:17:32,166 --> 00:17:33,600
When you talk about foraging,
489
00:17:33,600 --> 00:17:35,066
when you talk about
the things that you love,
490
00:17:35,066 --> 00:17:36,367
the peas, the mushrooms,
491
00:17:36,367 --> 00:17:38,867
-this really epitomizes that.
-Right.
492
00:17:38,867 --> 00:17:42,166
The technique you applied
to this bone marrow,
fantastic.
493
00:17:42,166 --> 00:17:43,300
It's perfectly cooked.
494
00:17:43,300 --> 00:17:45,033
However, I'm missing,
495
00:17:45,033 --> 00:17:47,033
just, like, a slice
of a protein,
496
00:17:47,033 --> 00:17:48,967
something to make this
a dinner.
497
00:17:48,967 --> 00:17:51,166
Beautiful dish.
Great job.
498
00:17:51,166 --> 00:17:53,567
The interpretation
of signature dinner,
499
00:17:53,567 --> 00:17:55,066
it is up for interpretation.
500
00:17:55,066 --> 00:17:57,166
Is it different?
Is it unusual?
501
00:17:57,166 --> 00:17:58,667
Sure, but that
makes you awesome.
502
00:17:58,667 --> 00:18:00,367
-Fantastic job.
-Thank you very much.
503
00:18:00,367 --> 00:18:02,667
Nice job, Chef.
Up next, Chef Marco.
504
00:18:02,667 --> 00:18:05,266
Yes, Chef. So tonight,
guys, I prepared for you
505
00:18:05,266 --> 00:18:07,166
a fried pork cutlet
506
00:18:07,166 --> 00:18:10,133
over a Calabrian chile pasta.
507
00:18:10,133 --> 00:18:12,467
This is a signature dish
that we do at Lola Rose,
508
00:18:12,467 --> 00:18:14,066
but we do it with lobster.
509
00:18:14,400 --> 00:18:15,867
So for budget battle,
510
00:18:15,867 --> 00:18:17,867
pork cutlets is one
of my favorite things.
511
00:18:17,867 --> 00:18:19,667
This is what I presented.
512
00:18:19,667 --> 00:18:22,767
I am really particular
about my fried things,
513
00:18:22,767 --> 00:18:24,834
especially pork.
514
00:18:24,834 --> 00:18:27,467
You nailed it, honey.
It's delicious.
515
00:18:27,467 --> 00:18:29,500
The only thing I would say
is a little salt.
516
00:18:29,500 --> 00:18:31,367
A little salt would have gone
a long way.
517
00:18:31,367 --> 00:18:33,200
We had front-row seats
to the Marco show.
518
00:18:33,200 --> 00:18:34,200
-Yeah, we did.
-[chuckles]
519
00:18:34,200 --> 00:18:36,166
And you had me
craving a cutlet,
520
00:18:36,166 --> 00:18:39,033
and this delivered.
The spice, right on point.
521
00:18:39,033 --> 00:18:42,500
-As far as cooking
on a budget, you nailed it.
-[chuckles]
522
00:18:42,500 --> 00:18:44,367
Maybe a little more acidity,
for me,
523
00:18:44,367 --> 00:18:46,500
-would have just made it,
you know, sing a little bit.
-Pop.
524
00:18:46,500 --> 00:18:48,967
I think that the pasta
is more than al dente.
525
00:18:48,967 --> 00:18:51,133
I think it is undercooked.
526
00:18:51,133 --> 00:18:53,934
-I think it's pretty hard.
-Okay.
527
00:18:53,934 --> 00:18:55,600
And last, but not least,
Chef Deborah.
528
00:18:55,600 --> 00:18:57,867
What I have for you today
is a chawanmushi,
529
00:18:57,867 --> 00:19:01,567
which is like
a super classic banchan,
like a side dish.
530
00:19:01,567 --> 00:19:03,500
It's what I grew up eating
my whole life.
531
00:19:03,500 --> 00:19:05,467
It's a steamed egg.
532
00:19:05,467 --> 00:19:08,767
And we specialize with,
like, a raw crab
at the restaurant,
533
00:19:08,767 --> 00:19:10,500
so I tried to incorporate that
534
00:19:10,500 --> 00:19:12,600
with a little bit of corn
as well.
535
00:19:13,100 --> 00:19:14,300
Enjoy.
536
00:19:15,133 --> 00:19:19,100
What a beautiful
little jewel box of a dish.
537
00:19:19,100 --> 00:19:20,867
I love that you use
crab and corn.
538
00:19:20,867 --> 00:19:22,133
What a classic pairing
539
00:19:22,133 --> 00:19:23,767
to go with this steamed egg.
540
00:19:23,767 --> 00:19:26,266
Sophisticated elegant, suave--
541
00:19:26,266 --> 00:19:28,467
-No, we're talking about
the dish, sir, not yourself.
-Oh. Hey!
542
00:19:28,467 --> 00:19:30,166
-[all chuckling]
-[Guy] Not about yourself
right now.
543
00:19:30,166 --> 00:19:33,967
[chuckles] So, you've got
a lot of delicate
and sophisticated flavors.
544
00:19:33,967 --> 00:19:36,066
The egg is custardy.
545
00:19:36,066 --> 00:19:39,000
I'm wondering if the egg
is a little more scrambled
546
00:19:39,000 --> 00:19:41,600
than maybe you wanted it.
547
00:19:41,600 --> 00:19:43,266
Also, this is 100%
a side dish.
548
00:19:43,266 --> 00:19:44,867
This is an appetizer.
549
00:19:44,867 --> 00:19:45,967
Yeah. If we were hanging out,
550
00:19:45,967 --> 00:19:46,967
you're like,
"Oh, I'm making dinner,"
551
00:19:46,967 --> 00:19:49,033
and this is what happened,
I... I'd be hungry.
552
00:19:49,033 --> 00:19:51,934
But otherwise,
beautiful attempt
at a budget meal.
553
00:19:51,934 --> 00:19:53,266
-Thank you.
-[Guy] All right, judges,
554
00:19:53,266 --> 00:19:54,266
thank you very much.
555
00:19:54,266 --> 00:19:56,300
Chefs, I'm gonna send you back
to the kitchen.
556
00:19:56,300 --> 00:19:57,367
We'll call you
when we have a decision.
557
00:19:57,367 --> 00:19:58,600
-Thank you, chef.
-Thank you.
558
00:19:59,867 --> 00:20:01,867
[Guy] Who made
a $10,000 worthy meal?
559
00:20:02,934 --> 00:20:05,166
Real talk,
it's definitely not Deborah.
560
00:20:05,166 --> 00:20:06,300
I think we can all agree.
561
00:20:06,300 --> 00:20:08,567
-That's a bummer, too,
'cause she was going.
-I know.
562
00:20:08,567 --> 00:20:09,867
That was her--
She downsized
563
00:20:09,867 --> 00:20:11,166
because she didn't get
everything cooked.
564
00:20:11,166 --> 00:20:12,967
Cam's dish was delicious.
565
00:20:12,967 --> 00:20:14,934
Flavor-wise, he knocked it
out of the park.
566
00:20:14,934 --> 00:20:18,667
But... But shame Marco
took that one handedly.
567
00:20:18,667 --> 00:20:19,767
That pasta was raw.
568
00:20:19,767 --> 00:20:21,166
Mine was raw.
569
00:20:21,166 --> 00:20:24,033
So, whoever wins this
gets 10,000 bucks
570
00:20:24,033 --> 00:20:25,934
and then goes up
against one of you three.
571
00:20:25,934 --> 00:20:27,467
I'm very torn.
572
00:20:27,467 --> 00:20:29,533
-I'm very torn as well.
-Interesting.
573
00:20:33,567 --> 00:20:35,300
[Guy] Go ahead and bring
our chefs back in, please.
574
00:20:39,667 --> 00:20:40,667
Thank you very much.
575
00:20:40,667 --> 00:20:43,166
We asked
for a signature dinner.
576
00:20:43,166 --> 00:20:45,100
Two chefs
will be checking out.
577
00:20:45,100 --> 00:20:48,700
One chef stays to compete
against one of the judges.
578
00:20:49,567 --> 00:20:53,100
The chef that gets $10,000
and will be moving on
579
00:20:53,100 --> 00:20:54,133
will be...
580
00:20:58,834 --> 00:21:00,200
Congratulations...
581
00:21:02,767 --> 00:21:04,367
-Chef Cameron.
-Thank you.
582
00:21:04,367 --> 00:21:06,133
-[Guy] Well done.
-Thank you very much.
583
00:21:06,133 --> 00:21:08,734
-[Kelsey] Whoo!
-[Guy] Deborah and Marco,
I'll say this to you,
584
00:21:08,734 --> 00:21:09,533
it was great
to watch you cook,
585
00:21:09,533 --> 00:21:10,533
and we appreciate you
being here.
586
00:21:10,533 --> 00:21:12,266
-Okay? Thank you.
-Thank you so much.
587
00:21:12,266 --> 00:21:15,166
[Marco]
Just being here in Flavortown
with Guy is... is amazing.
588
00:21:15,166 --> 00:21:16,166
I still feel like a winner.
589
00:21:16,166 --> 00:21:17,100
What a pleasure.
590
00:21:17,100 --> 00:21:19,600
My signature dish,
I kinda overthought it.
591
00:21:19,600 --> 00:21:21,567
In hindsight, I wish
I kinda just went
592
00:21:21,567 --> 00:21:24,600
with a little bit more
of a straightforward dish.
593
00:21:24,600 --> 00:21:26,533
You know, do something
that really represents me.
594
00:21:27,767 --> 00:21:29,367
[Kelsey] Oh, my God!
595
00:21:29,367 --> 00:21:31,300
[Guy] Well, well, well,
Mr. Cameron.
596
00:21:31,300 --> 00:21:32,266
[judges laughing]
597
00:21:32,266 --> 00:21:34,667
Mr. Forage With
His Bare Bands.
598
00:21:34,667 --> 00:21:36,367
-Yeah.
-[Guy] Uh, congratulations.
599
00:21:36,367 --> 00:21:39,667
That gets you
a guaranteed $10,000.
600
00:21:39,667 --> 00:21:41,033
-Right.
-[Guy] We're gonna
give you a chance
601
00:21:41,033 --> 00:21:44,166
at another $10,000...
602
00:21:44,166 --> 00:21:48,000
if you can beat
one of our superstar judges
603
00:21:48,000 --> 00:21:50,000
in a final budget showdown.
604
00:21:50,000 --> 00:21:51,400
So, take a look.
605
00:21:51,400 --> 00:21:52,634
We have KBC.
606
00:21:52,634 --> 00:21:57,300
She beat out 15 amazing chefs
to win Top Chef season 16.
607
00:21:57,300 --> 00:22:00,567
She worked in multiple
Michelin Star restaurants
in New York City,
608
00:22:00,567 --> 00:22:03,867
-so she's really just a,
you know, probably a pushover.
-[Adam laughs]
609
00:22:05,100 --> 00:22:06,667
[Guy] Then you have
Adam Sobel.
610
00:22:06,667 --> 00:22:09,100
Oh, boy! As an executive chef
for over 20 years,
611
00:22:09,100 --> 00:22:11,934
he has earned his restaurant
two Michelin Stars,
the James Beard Award,
612
00:22:11,934 --> 00:22:15,800
and three and four star
reviews all day long
like it's no big deal.
613
00:22:17,467 --> 00:22:18,734
Then Karen Akunowicz,
614
00:22:18,734 --> 00:22:20,166
she's a James Beard
Award winner
615
00:22:20,166 --> 00:22:21,867
for Best Chef: Northeast.
616
00:22:21,867 --> 00:22:24,300
She's the chef-owner
of two acclaimed
Boston restaurants.
617
00:22:25,066 --> 00:22:27,166
So, the question is,
my friend,
618
00:22:27,166 --> 00:22:29,634
which one do you want
a shot at?
619
00:22:38,734 --> 00:22:39,734
So, the question is,
my friend,
620
00:22:39,734 --> 00:22:42,567
which one do you want
a shot at?
621
00:22:42,567 --> 00:22:44,166
I think I gotta go
with Chef Sobel.
622
00:22:44,166 --> 00:22:47,000
[Karen and Kelsey exclaiming]
623
00:22:47,000 --> 00:22:48,400
I have to.
624
00:22:48,400 --> 00:22:50,100
He's never cooked
in here before.
625
00:22:50,100 --> 00:22:51,400
-Did you know?
-[Karen] He's never cooked
here before.
626
00:22:51,400 --> 00:22:52,934
Great.
627
00:22:52,934 --> 00:22:55,767
-[laughs]
-He doesn't know
where anything is!
628
00:22:55,767 --> 00:22:57,734
-[exclaims]
-[laughs]
629
00:22:57,734 --> 00:22:59,233
-All right.
-[Karen] Welcome.
630
00:22:59,233 --> 00:23:01,367
-This is the best thing ever!
-Let's do it.
631
00:23:01,367 --> 00:23:03,767
-Perfect.
-Chef, why Chef Sobel?
632
00:23:03,767 --> 00:23:05,033
I mean, he's got
a great resume,
633
00:23:05,033 --> 00:23:07,367
and you gotta try
and take down a giant.
634
00:23:07,367 --> 00:23:09,934
I think this guy might have
a little beef,
635
00:23:09,934 --> 00:23:13,166
"no pun intended,"
that there wasn't a cutlet
on his plate.
636
00:23:13,166 --> 00:23:15,367
-Maybe that's what's going on.
-[laughs]
637
00:23:15,367 --> 00:23:18,400
Chef Sobel, step up,
step in. Come in and win.
638
00:23:18,400 --> 00:23:21,400
-Okay, it's time
to tango, big fella.
-Chef, looking great. Excited.
639
00:23:21,400 --> 00:23:23,867
-I'm sorry, what shoes
are you cooking in?
-[Kelsey laughs]
640
00:23:26,867 --> 00:23:28,066
[Guy] Just because
he's a hunting forager
641
00:23:28,066 --> 00:23:30,100
doesn't mean you have
to wear your boas out.
642
00:23:30,100 --> 00:23:31,400
[laughs]
643
00:23:31,400 --> 00:23:33,600
This is going to be--
Oh, wait, wait, wait,
wait, wait, wait.
644
00:23:33,600 --> 00:23:34,500
We got a problem.
645
00:23:34,500 --> 00:23:36,700
I need someone
to take the judge's seat.
646
00:23:37,266 --> 00:23:39,467
Oh, you know what,
who is that?
647
00:23:39,467 --> 00:23:40,500
Wait, wait a second.
648
00:23:41,367 --> 00:23:42,333
-I got the job?
-[Guy] Oh, boy!
649
00:23:42,333 --> 00:23:44,233
-Here she is.
-[Karen and Kelsey exclaiming]
650
00:23:44,233 --> 00:23:46,967
If it isn't the winner of
Tournament of Champions III,
651
00:23:46,967 --> 00:23:50,300
the one and only
Chef Tiffani Faison,
652
00:23:50,300 --> 00:23:51,500
TOC champ.
653
00:23:52,600 --> 00:23:55,400
This is gonna be fun.
Don't go anywhere.
654
00:23:55,400 --> 00:23:57,734
Chefs, to your cards.
Good luck.
655
00:24:02,233 --> 00:24:05,000
Chefs, welcome
to the second final round
656
00:24:05,000 --> 00:24:07,266
of Beat the Judges:
Budget Battle.
657
00:24:07,266 --> 00:24:10,033
Chef Cameron,
you've already beat out
two other great chefs
658
00:24:10,033 --> 00:24:12,266
-and won $10,000.
-[cash register dings]
659
00:24:12,266 --> 00:24:15,667
And you can potentially win up
to another $10,000.
660
00:24:15,667 --> 00:24:19,000
But now you're taking
on Chef Adam Sobel.
661
00:24:19,467 --> 00:24:21,367
Let's talk about you, chefs,
662
00:24:21,367 --> 00:24:24,834
making your winning dish
for the judges.
663
00:24:24,834 --> 00:24:26,467
Now, here's where things
are gonna get messy.
664
00:24:26,467 --> 00:24:27,767
Since you didn't break
a sweat
665
00:24:27,767 --> 00:24:29,834
making a winning dinner
with 25 bucks,
666
00:24:29,834 --> 00:24:31,033
I want you to make this round
667
00:24:31,033 --> 00:24:32,934
a little bit more
challenging for everybody.
668
00:24:32,934 --> 00:24:35,300
So, we're gonna make
a winning dish with...
669
00:24:36,667 --> 00:24:37,834
-$20.
-[cash register dings]
670
00:24:37,834 --> 00:24:40,033
-Oh.
-[laughs]
671
00:24:40,033 --> 00:24:42,834
[Guy] Chef, you won $10,000.
672
00:24:42,834 --> 00:24:46,166
Why don't we play
a little game called
"double jeopardy?"
673
00:24:46,166 --> 00:24:48,233
I don't know how confident
you are in your win.
674
00:24:48,233 --> 00:24:52,300
-[Adam laughs]
-But how much of that $10,000
would you like to bet
675
00:24:52,300 --> 00:24:54,734
in this next round
against Chef Sobel?
676
00:24:55,667 --> 00:24:56,767
I'd put up three grand.
677
00:24:56,767 --> 00:24:58,500
-Three grand?
-[Cameron] Yeah.
678
00:24:58,500 --> 00:25:00,066
You got a third of your money
679
00:25:00,066 --> 00:25:02,567
you think you could put up
towards Chef Sobel?
680
00:25:02,567 --> 00:25:03,734
-Yeah.
-Okay.
681
00:25:03,734 --> 00:25:05,066
Never cooked here before.
682
00:25:05,734 --> 00:25:07,400
Never shopped here before.
683
00:25:07,400 --> 00:25:09,667
You've got more advantage
than he does.
684
00:25:09,667 --> 00:25:11,266
You wanna up
that a little?
685
00:25:11,266 --> 00:25:13,367
No. He's pretty good.
686
00:25:13,367 --> 00:25:15,100
-[laughs]
-[Guy] He's kind of
a big deal.
687
00:25:15,100 --> 00:25:17,233
-[Cameron] He's pretty good.
-He's kind of a big deal.
688
00:25:17,233 --> 00:25:18,133
You're too kind.
689
00:25:18,133 --> 00:25:19,600
[Guy] Wait a second.
Something's missing.
690
00:25:19,600 --> 00:25:21,100
Hunter, do me a favor.
691
00:25:21,100 --> 00:25:21,967
-It's a liability.
-I know.
692
00:25:21,967 --> 00:25:24,066
I was-- I ran literally
to the trailer.
693
00:25:24,066 --> 00:25:25,400
[Guy] Help him out, please.
694
00:25:25,400 --> 00:25:26,667
[Adam] I was getting
a little worried.
695
00:25:26,667 --> 00:25:27,867
-Oh, yeah.
-There we go.
696
00:25:27,867 --> 00:25:29,066
[Adam] That's much better.
697
00:25:29,066 --> 00:25:31,266
Oh, boy,
that feels much better.
698
00:25:31,266 --> 00:25:33,166
-We're cooking.
-I just wanna say, chef,
699
00:25:33,166 --> 00:25:35,400
I think that
when you go home...
700
00:25:36,266 --> 00:25:38,100
Excuse me.
Excuse me.
701
00:25:38,100 --> 00:25:40,033
-What are you doing?
-[Adam] You said, "Go."
702
00:25:40,033 --> 00:25:41,300
[laughing]
703
00:25:41,934 --> 00:25:43,233
He said, "Go."
704
00:25:43,233 --> 00:25:44,367
-[Hunter] You've been judging.
-You're worried
about this guy?
705
00:25:44,367 --> 00:25:45,700
You're worried about this guy?
706
00:25:46,367 --> 00:25:48,000
I have more faith
in you than that.
707
00:25:48,000 --> 00:25:49,300
Yeah, so let's do,
708
00:25:49,300 --> 00:25:51,233
uh, let's do $7,500.
709
00:25:51,233 --> 00:25:52,367
-Okay.
-[Kelsey] There we go.
710
00:25:52,367 --> 00:25:53,834
-That's what I'm saying.
-Okay.
711
00:25:53,834 --> 00:25:55,834
$7,500?
712
00:25:55,834 --> 00:25:58,033
-Uh-ho!
-If you win, you go home
with $17,500.
713
00:25:58,033 --> 00:26:00,066
If you lose,
you go home with $2,500.
714
00:26:00,066 --> 00:26:01,867
-Okay.
-You win, you get $7,500.
715
00:26:01,867 --> 00:26:03,734
-I'm in.
-[Guy] Okay.
716
00:26:03,734 --> 00:26:06,367
Now, Hunter was supposed
to bring out the carts
for you.
717
00:26:06,367 --> 00:26:07,367
-And--
-They're being
fixed right now.
718
00:26:07,367 --> 00:26:08,867
-Thank you very much.
Bad wheel.
-... Mm-hmm.
719
00:26:08,867 --> 00:26:10,667
That's the bad
with the ones with the...
[mimicking wheel wobbling]
720
00:26:10,667 --> 00:26:12,567
That cart, that's one
you're gonna get.
721
00:26:12,567 --> 00:26:14,467
-So, everybody's
gonna love this.
-Wow.
722
00:26:14,467 --> 00:26:16,834
Every shopper's
least favorite game
723
00:26:16,834 --> 00:26:18,700
is called Cart Search.
724
00:26:19,400 --> 00:26:21,100
Three carts
with three different proteins
725
00:26:21,100 --> 00:26:21,900
around the store
726
00:26:21,900 --> 00:26:23,500
with three different
price points
727
00:26:23,500 --> 00:26:24,767
clearly marked on them.
728
00:26:24,767 --> 00:26:26,467
So, the more expensive
the protein is,
729
00:26:26,467 --> 00:26:28,567
the less budget
you're going to have leftover
730
00:26:28,567 --> 00:26:30,233
for your
remaining ingredients.
731
00:26:31,166 --> 00:26:33,467
When I say "go,"
you will race to pick the cart
732
00:26:33,467 --> 00:26:34,934
with the protein you desire.
733
00:26:34,934 --> 00:26:37,700
And do not forget to check out
with Wendy before you start.
734
00:26:38,300 --> 00:26:39,667
Any questions?
735
00:26:39,667 --> 00:26:41,300
What have I
gotten myself into?
736
00:26:41,300 --> 00:26:43,166
That would be
the bigger question, chef.
737
00:26:43,166 --> 00:26:44,734
[laughs]
738
00:26:44,734 --> 00:26:45,767
-Those--
-[Guy] There you go, chef.
739
00:26:45,767 --> 00:26:47,367
Thank you so m-- Oh.
740
00:26:47,367 --> 00:26:48,533
[cash register dings]
741
00:26:50,033 --> 00:26:51,767
[Guy] Thirty minutes
to find your cart
742
00:26:51,767 --> 00:26:55,233
to shop to prepare
and plate your dish.
743
00:26:55,233 --> 00:26:58,467
Don't forget,
your carts could be
on any one of the aisles.
744
00:26:58,467 --> 00:27:00,567
It will not be
on three, two or one.
745
00:27:00,567 --> 00:27:02,266
Don't go there first, okay?
746
00:27:04,667 --> 00:27:05,667
[laughs]
747
00:27:05,667 --> 00:27:07,500
Run, Adam, run!
748
00:27:07,500 --> 00:27:08,300
[exclaims]
749
00:27:09,600 --> 00:27:11,033
[Cameron] You have
two options.
750
00:27:11,033 --> 00:27:13,667
Either are you gonna run into
the first protein you see
and go for it
751
00:27:13,667 --> 00:27:14,967
or you can play the game
752
00:27:14,967 --> 00:27:16,700
and try and get
the less expensive protein.
753
00:27:17,133 --> 00:27:18,734
[Guy] $8 chicken thighs.
754
00:27:18,734 --> 00:27:20,700
Tilapia for $5.
755
00:27:21,667 --> 00:27:22,834
[Cameron] I ran up
to the first cart
756
00:27:22,834 --> 00:27:24,834
and I saw a flat-iron steak,
757
00:27:24,834 --> 00:27:26,834
and I know that Adam can cook
the steak really well,
758
00:27:26,834 --> 00:27:30,266
and my immediately thought
was, "Okay, get the steak
so he can't have it."
759
00:27:31,667 --> 00:27:33,266
It would be pretty awesome
to beat Adam Sobel.
760
00:27:33,266 --> 00:27:35,233
The cash prize
would be even cooler.
761
00:27:35,233 --> 00:27:36,667
But beating him
would be pretty rad.
762
00:27:36,667 --> 00:27:39,000
[Guy] Cameron grabbed
the flat-iron for $12,
763
00:27:39,000 --> 00:27:40,734
that only leaves him $8.
764
00:27:40,734 --> 00:27:42,300
Yikes!
765
00:27:42,300 --> 00:27:43,066
[Cameron] So,
for a winning dish,
766
00:27:43,066 --> 00:27:44,867
I wanna do a play
on barbecue,
767
00:27:44,867 --> 00:27:46,033
steak, potatoes.
768
00:27:46,033 --> 00:27:47,834
I love, like,
a summer grill out.
769
00:27:47,834 --> 00:27:49,467
And so a little slaw
and some cream corn
770
00:27:49,467 --> 00:27:51,367
is, like, a perfect option.
771
00:27:52,266 --> 00:27:53,567
And then turnips,
I love turnips.
772
00:27:53,567 --> 00:27:54,333
They're just delicious.
773
00:27:54,333 --> 00:27:55,767
Like, root vegetables
are great.
774
00:27:55,767 --> 00:27:58,033
$20 is not easy.
775
00:27:58,033 --> 00:27:59,567
And I'm cooking
against Adam Sobel,
776
00:27:59,567 --> 00:28:01,133
who has Michelin Stars
in his background
777
00:28:01,133 --> 00:28:02,567
and has won James Beard,
778
00:28:02,567 --> 00:28:04,266
and yada, yada, yada, yada.
779
00:28:04,266 --> 00:28:06,233
I've never cooked
in Flavortown,
780
00:28:06,233 --> 00:28:07,567
but that ended today.
781
00:28:07,567 --> 00:28:10,400
I'm a judge.
I've got a lot of experience.
782
00:28:10,400 --> 00:28:11,834
I'm supposed to win.
783
00:28:11,834 --> 00:28:14,367
If I lose, I'll be very upset.
784
00:28:14,367 --> 00:28:18,767
I came across chicken thighs.
For $8, this seems like
a good deal.
785
00:28:18,767 --> 00:28:22,066
So, I have $12 left
to make a winning dish.
786
00:28:22,066 --> 00:28:24,767
What's the perfect
accoutrement for
a crispy chicken thigh?
787
00:28:24,767 --> 00:28:25,934
Creamy orzo.
788
00:28:25,934 --> 00:28:27,066
Pasta, pasta.
789
00:28:27,066 --> 00:28:30,567
Orzo, you can make
elegant and sexy
and risotto-esque.
790
00:28:30,567 --> 00:28:32,934
And then I grabbed
green curry paste
791
00:28:32,934 --> 00:28:35,600
because I wanted
a concentrated pop
792
00:28:35,600 --> 00:28:37,400
to my creamy orzo.
793
00:28:37,400 --> 00:28:38,367
Some green.
794
00:28:38,367 --> 00:28:40,467
I want it green
and fresh and herbaceous.
795
00:28:40,467 --> 00:28:45,500
So, I just really plucked
all the perfect green veggies
that I came across.
796
00:28:47,367 --> 00:28:49,033
[Guy] You didn't like
the tilapia for $5?
797
00:28:49,033 --> 00:28:51,634
-No, chef.
-"No, chef."
798
00:28:52,667 --> 00:28:54,233
-[rattling]
-[Wendy] Whoa!
799
00:28:54,233 --> 00:28:55,266
[Cameron] Oh!
800
00:28:55,266 --> 00:28:56,634
I panicked when I saw him
go to the checkout,
801
00:28:56,634 --> 00:28:59,100
because you're watching
the people check out
in front of you
802
00:28:59,100 --> 00:29:02,600
and you're just standing there
waiting and waiting
and waiting and waiting.
803
00:29:02,600 --> 00:29:03,867
Time is the enemy.
804
00:29:07,000 --> 00:29:08,500
All right, chef.
You have $20 to spend.
805
00:29:08,500 --> 00:29:10,667
You're at $21.85
right here with none of this.
806
00:29:10,667 --> 00:29:11,734
-So this is what you have.
-[Adam] Oh.
807
00:29:11,734 --> 00:29:13,467
What do you--
What do you want me
to take away?
808
00:29:13,467 --> 00:29:16,100
I'm standing there waiting
as he's so far over budget.
809
00:29:16,100 --> 00:29:17,266
It wasn't even funny.
810
00:29:17,266 --> 00:29:19,000
[Tiffani] So, Adam and Wendy
are having a chat right now.
811
00:29:19,000 --> 00:29:21,367
He's having the, um,
checkout sweats.
812
00:29:21,367 --> 00:29:22,266
[Wendy] Take away
one of those.
813
00:29:22,266 --> 00:29:24,133
Okay, so that drops
you down to $19.06.
814
00:29:24,133 --> 00:29:25,133
-Done.
-That gives you-- Done?
815
00:29:25,133 --> 00:29:26,834
-We're done? Okay.
-[Adam] Yeah.
816
00:29:26,834 --> 00:29:28,000
Wait, wait a minute.
Wait a minute.
817
00:29:28,000 --> 00:29:29,500
I, I'm not getting this stuff?
818
00:29:29,500 --> 00:29:30,600
[Wendy] You're not getting
any of that stuff.
819
00:29:30,600 --> 00:29:32,767
[Guy] No, No,
you're not getting any
of that stuff.
820
00:29:32,767 --> 00:29:34,400
[Tiffani] You know
what I cannot stand?
821
00:29:34,400 --> 00:29:35,834
When you get in line
behind someone
822
00:29:35,834 --> 00:29:38,467
that makes checking out
at the grocery store
complicated,
823
00:29:38,467 --> 00:29:41,100
Meanwhile, Cameron's like,
"Clock is ticking.
824
00:29:41,100 --> 00:29:42,867
-[Karen] Look at Cameron.
-[Tiffani] Let's go."
825
00:29:42,867 --> 00:29:44,033
Oh, my God.
826
00:29:44,033 --> 00:29:46,467
I made my purchase.
I was over.
827
00:29:46,467 --> 00:29:48,467
So, I'm not getting
green curry paste.
828
00:29:48,467 --> 00:29:52,467
I In fact, I have to return
[laughs] green curry paste
'cause I'm over budget,
829
00:29:52,467 --> 00:29:54,634
so I can get the green veggies
necessary
830
00:29:55,166 --> 00:29:56,500
to make this dish work.
831
00:29:56,500 --> 00:29:57,967
Excuse me,
if you need to make a refund,
832
00:29:57,967 --> 00:29:59,300
you need to get back in line.
833
00:29:59,300 --> 00:30:01,066
-[Kelsey] Wow.
-Oh, Adam, get it together.
834
00:30:01,066 --> 00:30:02,367
Cameron, go ahead.
835
00:30:02,367 --> 00:30:04,367
-[Guy] Get back in line.
-Get behind him.
836
00:30:04,367 --> 00:30:06,000
[Adam] This isn't mine.
I wanna do this.
837
00:30:08,033 --> 00:30:08,867
You can start cooking.
838
00:30:08,867 --> 00:30:10,667
You can start cooking
and come back.
839
00:30:10,667 --> 00:30:12,100
I had to go to my station,
840
00:30:12,100 --> 00:30:13,767
get my chicken thigh started
841
00:30:13,767 --> 00:30:15,567
and then return
the curry paste,
842
00:30:15,567 --> 00:30:18,500
to then redeem
the other ingredients
that were necessary.
843
00:30:18,500 --> 00:30:20,266
to make a winning dish.
844
00:30:20,266 --> 00:30:22,300
Okay. All right.
845
00:30:22,867 --> 00:30:23,934
[register beeps]
846
00:30:23,934 --> 00:30:25,500
-[Wendy] All right, $17.35.
-[cash register dings]
847
00:30:25,500 --> 00:30:27,133
Wow, a little money left over.
848
00:30:27,133 --> 00:30:27,900
Yeah, I got a plan for it.
849
00:30:27,900 --> 00:30:29,467
Pretty wise shopper
I see there.
850
00:30:29,467 --> 00:30:30,734
[Cameron] I got a plan for it.
851
00:30:30,734 --> 00:30:32,066
-What's this dish
gonna be, chef?
-Thank you.
852
00:30:32,066 --> 00:30:32,967
-[Wendy] You're welcome.
-[Cameron] Uh...
853
00:30:32,967 --> 00:30:34,133
I don't know.
I'll tell you in a minute.
854
00:30:35,600 --> 00:30:38,100
-We'll find out in a minute.
-Famous last words.
855
00:30:39,033 --> 00:30:39,900
[Guy] So, a lot at stake.
856
00:30:39,900 --> 00:30:41,834
Cameron could go home
with 2500 bucks
857
00:30:41,834 --> 00:30:43,667
since he bet $7500,
858
00:30:43,667 --> 00:30:45,500
or he could go home
with $17.50.
859
00:30:45,767 --> 00:30:47,233
It's a big deal.
860
00:30:48,133 --> 00:30:50,367
[Adam]
I know what these chefs want
in a winning dish.
861
00:30:50,367 --> 00:30:51,667
They want acidity.
862
00:30:51,667 --> 00:30:53,667
They want contrast
and texture.
863
00:30:53,667 --> 00:30:55,066
They wanna see
great technique,
864
00:30:55,066 --> 00:30:57,100
and they expect it from me.
865
00:30:57,867 --> 00:30:59,000
Is this water salted?
866
00:30:59,000 --> 00:30:59,934
The water salted.
867
00:30:59,934 --> 00:31:01,367
The valet didn't salt
your water for you?
868
00:31:01,367 --> 00:31:03,033
[in gruffy voice]
Who didn't salt my water?
869
00:31:03,033 --> 00:31:05,266
-[Karen] Did you salt
my water for me?
-The nerve.
870
00:31:05,266 --> 00:31:07,467
-How dare they?
-Where's my sous chef?
871
00:31:07,467 --> 00:31:09,667
[Adam] Look,
this is Beat the Judges.
872
00:31:09,667 --> 00:31:12,266
I, I can't lose.
I mean, I'm a judge.
873
00:31:12,266 --> 00:31:14,967
You're an esteemed judge.
You can't lose.
874
00:31:14,967 --> 00:31:16,467
I kinda wanna go hard on him.
875
00:31:16,467 --> 00:31:18,333
[all laugh]
876
00:31:18,333 --> 00:31:20,233
[Kelsey] But we will be fair,
you know, of course.
877
00:31:20,233 --> 00:31:23,867
-It's all about whoever puts
the best dish up.
-[in normal voice] 100%.
878
00:31:23,867 --> 00:31:26,266
[Guy] 19 minutes, 19 left.
879
00:31:26,266 --> 00:31:28,867
[Adam] The objective is
get the chicken thighs going
880
00:31:28,867 --> 00:31:31,033
as fast as possible
in the cast iron,
881
00:31:31,033 --> 00:31:34,500
because getting that
crispy skin is essential
for victory.
882
00:31:35,266 --> 00:31:36,400
[Guy]
What's the game plan, chef?
883
00:31:36,400 --> 00:31:39,767
I'm gonna do a springy,
creamy orzo
884
00:31:39,767 --> 00:31:43,400
with crispy chicken thighs
and a little asparagus salad.
885
00:31:43,400 --> 00:31:45,500
-I like this.
-[Adam] Mad flav going on.
886
00:31:45,500 --> 00:31:48,066
I was gonna do
the green curry, but you know,
887
00:31:48,066 --> 00:31:50,634
it was too expensive--
too rich for my blood.
888
00:31:51,233 --> 00:31:52,600
This guy is a legend.
889
00:31:52,600 --> 00:31:53,934
He's up for the challenge.
890
00:31:53,934 --> 00:31:55,367
Has he ever shopped
with a budget?
891
00:31:55,367 --> 00:31:56,166
That I would question.
892
00:31:56,166 --> 00:31:57,567
I wanna get
those limes in there.
893
00:31:57,567 --> 00:31:58,500
-Uh...
-Okay.
894
00:31:58,500 --> 00:32:01,100
Now I'm gonna return
my green curry paste.
895
00:32:01,100 --> 00:32:05,066
Uh, two limes,
three tomatillos,
one jalapeño, dill.
896
00:32:05,066 --> 00:32:07,600
Just like all the goodies
that bring brightness,
897
00:32:07,600 --> 00:32:08,867
and have big flavor.
898
00:32:08,867 --> 00:32:10,467
-[cash register dings]
-16 cents.
899
00:32:10,467 --> 00:32:11,634
[Adam] Keep the change.
900
00:32:12,233 --> 00:32:13,266
Sure, why not?
901
00:32:14,567 --> 00:32:16,600
[judges laughing]
902
00:32:17,266 --> 00:32:18,734
[Kelsey] I love this so much.
903
00:32:18,734 --> 00:32:20,166
[Guy] Oh, yeah,
this is great for him.
904
00:32:20,166 --> 00:32:21,600
-He is tweaking right now.
-[Kelsey] Yes, he's so great.
905
00:32:21,600 --> 00:32:22,400
[Tiffani] Sweaty Sobel.
906
00:32:25,266 --> 00:32:26,400
[Cameron]
The resounding thing was
907
00:32:26,400 --> 00:32:28,033
I didn't have enough protein
on my dish last time.
908
00:32:28,033 --> 00:32:30,400
So, I might as well
give 'em a whole protein.
909
00:32:31,233 --> 00:32:33,066
[Guy] What's the menu
looking like, chef?
910
00:32:33,066 --> 00:32:35,066
Uh, I think I'm gonna do
a flat-iron steak
911
00:32:35,066 --> 00:32:38,734
and turnip purée,
a little bit of corn.
912
00:32:38,734 --> 00:32:40,033
How are the potatoes
gonna be prepared?
913
00:32:40,033 --> 00:32:42,266
[Cameron] I'm gonna do like,
like, pan-seared.
914
00:32:42,266 --> 00:32:43,934
The idea behind
my flat-iron steak
915
00:32:43,934 --> 00:32:45,367
is to grill it really nicely
916
00:32:45,367 --> 00:32:47,367
and put it in the oven
for five minutes.
917
00:32:47,367 --> 00:32:48,333
I like to use timers...
918
00:32:48,333 --> 00:32:49,533
[timer beeping]
919
00:32:49,533 --> 00:32:50,734
[Cameron] ...when we're in
a time-constrained situation
920
00:32:50,734 --> 00:32:52,400
and it's just busy.
921
00:32:52,400 --> 00:32:55,000
Don't see a timer get used
very often in competition.
922
00:32:55,000 --> 00:32:56,133
That's a nice little move.
923
00:32:56,133 --> 00:32:57,667
[Cameron] It just makes me
not have to think about it.
924
00:32:57,667 --> 00:32:58,767
No, it's great.
925
00:32:58,767 --> 00:33:00,967
No, it makes you
not forget about it
is what it does.
926
00:33:00,967 --> 00:33:02,667
[Cameron] So,
dairy is really expensive,
927
00:33:02,667 --> 00:33:04,834
and I didn't have a lot
of money left in my budget.
928
00:33:04,834 --> 00:33:06,000
So, I figured, you know what?
929
00:33:06,000 --> 00:33:08,100
I'm gonna make
a non-dairy purée
for my cream corn,
930
00:33:08,100 --> 00:33:09,867
turnips, butter,
and a little bit of water,
931
00:33:09,867 --> 00:33:12,700
and that's gonna
give me a really nice,
creamy consistency.
932
00:33:15,467 --> 00:33:18,500
My dream is to have a farm
with a restaurant.
933
00:33:18,500 --> 00:33:21,800
And if I win, I want to put
a down payment on a farm.
934
00:33:24,834 --> 00:33:26,033
It's scary to lose.
935
00:33:26,033 --> 00:33:27,033
I don't like losing.
936
00:33:27,033 --> 00:33:27,800
And, and on top of it
937
00:33:27,800 --> 00:33:29,600
to lose money
really would suck.
938
00:33:31,100 --> 00:33:33,033
Next, I need to get
my corn in the pan
939
00:33:33,033 --> 00:33:33,900
to make my cream corn.
940
00:33:35,567 --> 00:33:37,166
[Guy] His techniques
are really strong.
941
00:33:37,166 --> 00:33:39,266
That little timer
thing there...
942
00:33:39,266 --> 00:33:40,934
Yeah, he's very cool and calm.
943
00:33:40,934 --> 00:33:43,033
He is really...
944
00:33:43,033 --> 00:33:45,033
And hey, we're gonna
see him again.
945
00:33:45,033 --> 00:33:48,166
Twelve minutes to go,
twelve in the competition.
946
00:33:48,166 --> 00:33:50,867
[Karen] For Adam,
it's not just the money.
He's a judge.
947
00:33:50,867 --> 00:33:51,800
This is his reputation.
948
00:33:51,800 --> 00:33:53,734
-Right.
-It's his first time
in Flavortown.
949
00:33:53,734 --> 00:33:54,500
This is his, uh,
950
00:33:54,500 --> 00:33:56,367
his Flavortown
coming out party.
951
00:33:56,367 --> 00:33:57,467
I was set up.
952
00:33:57,467 --> 00:33:58,667
While the chicken's cooking,
953
00:33:58,667 --> 00:34:00,266
I'm gonna work
on my compound butter.
954
00:34:00,266 --> 00:34:03,500
So, I get my tomatillo,
my jalapeño,
955
00:34:03,500 --> 00:34:07,867
scallion, lime zest
into the food processor,
956
00:34:07,867 --> 00:34:09,500
and I just let that rip.
957
00:34:09,500 --> 00:34:11,166
And then I add
softened butter to that
958
00:34:11,166 --> 00:34:15,867
and make this,
like, really intense
compound butter.
959
00:34:16,600 --> 00:34:18,934
It's about six minutes
to boil the orzo.
960
00:34:18,934 --> 00:34:23,367
I sauté my asparagus tips.
The orzo is cooked perfectly.
961
00:34:23,367 --> 00:34:26,266
Strain it off,
and then I add the orzo,
962
00:34:26,266 --> 00:34:29,066
season it and then I add
my compound butter.
963
00:34:29,066 --> 00:34:32,734
And it's bright green and,
and just, like, it's popping.
964
00:34:34,767 --> 00:34:37,867
And then
the stems of the asparagus,
I shaped thin
965
00:34:37,867 --> 00:34:39,934
and I made a beautiful salad.
966
00:34:39,934 --> 00:34:44,233
I am probably
the most competitive person
you'll meet.
967
00:34:44,233 --> 00:34:47,800
So, like,
I don't play to lose,
I play to win.
968
00:34:49,033 --> 00:34:52,467
-[Guy] Chefs,
you have eight minutes.
-[timer beeping]
969
00:34:53,567 --> 00:34:54,767
[Cameron] So,
I pull my steak
out of the oven
970
00:34:54,767 --> 00:34:56,166
after my timer goes off.
971
00:34:57,266 --> 00:34:59,233
I know it's a little bit
under where I want it to be,
972
00:34:59,233 --> 00:35:00,367
and that's totally fine,
973
00:35:00,367 --> 00:35:01,734
because I'm gonna baste it.
974
00:35:01,734 --> 00:35:03,567
For Cameron, I mean,
975
00:35:03,567 --> 00:35:06,033
this is taking down
one of the judges
976
00:35:06,033 --> 00:35:08,367
-and this is his,
his own money that he wagered.
-[Tiffani] Yeah.
977
00:35:08,367 --> 00:35:10,166
-[Karen] In addition to
the money that he's winning.
-[Kelsey] Yeah.
978
00:35:10,166 --> 00:35:13,767
There's nothing worse than
not taking that money home.
979
00:35:13,767 --> 00:35:15,467
[Cameron]
For my barbecue potato salad,
980
00:35:16,567 --> 00:35:19,233
potatoes cooked in butter
and paprika is, you know,
981
00:35:19,233 --> 00:35:20,333
basically what
potato salad is.
982
00:35:20,333 --> 00:35:21,867
So, it's a perfect mix.
983
00:35:21,867 --> 00:35:24,467
And then I slice my steak
and give it time to rest.
984
00:35:26,667 --> 00:35:27,867
To finish my cream corn,
985
00:35:27,867 --> 00:35:30,233
I took a little bit
of my thin purée,
986
00:35:30,233 --> 00:35:32,867
added that in
and allowed the corn,
kind of, to absorb it,
987
00:35:32,867 --> 00:35:34,867
and get it
a little bit thicker.
988
00:35:34,867 --> 00:35:37,266
-[Guy]
How are you feeling, chef?
-So far, so good.
989
00:35:37,266 --> 00:35:39,266
[Guy] Four minutes,
four minutes left.
990
00:35:39,266 --> 00:35:40,967
I can go to plate
whenever I'm ready?
991
00:35:40,967 --> 00:35:43,667
-Whenever you're ready, chef.
-All right, plates. Plates.
992
00:35:43,667 --> 00:35:44,934
You gotta go get 'em.
993
00:35:44,934 --> 00:35:46,834
-[Tiffani laughs]
-[Karen] Aisle three.
994
00:35:46,834 --> 00:35:48,100
[Kelsey and Karen]
Aisle three.
995
00:35:48,100 --> 00:35:49,500
-[Karen] No, not-- No.
-[Kelsey] Why are you going
that way?
996
00:35:49,500 --> 00:35:51,166
[Karen] Not the wrong way.
997
00:35:51,166 --> 00:35:54,133
-[all laughing]
-Adam didn't know that
he had to go get plates.
998
00:35:54,133 --> 00:35:55,500
[Adam] Where are the--
Where are plates?
999
00:35:55,867 --> 00:35:57,000
Just so everyone knows,
1000
00:35:57,000 --> 00:35:58,700
plates are on aisle three.
1001
00:35:59,934 --> 00:36:01,767
[Tiffani] And he ran, like,
the wrong way.
1002
00:36:01,767 --> 00:36:03,266
Adam, have you seen the show?
1003
00:36:04,867 --> 00:36:06,767
[Guy] Three minutes,
three minutes, chefs.
1004
00:36:06,767 --> 00:36:08,066
[Adam] First thing I do,
1005
00:36:08,066 --> 00:36:11,166
carefully spoon
the creamy orzo
into the bottom of the bowl,
1006
00:36:11,166 --> 00:36:12,467
baste my chicken thighs,
1007
00:36:12,467 --> 00:36:14,066
make sure they're nice
and glossy.
1008
00:36:14,066 --> 00:36:17,667
And as far as,
like, a perfectly cooked
chicken thigh,
1009
00:36:17,667 --> 00:36:18,934
it didn't get better.
1010
00:36:18,934 --> 00:36:22,333
Then I placed
my crispy chicken thigh
on top of the orzo,
1011
00:36:22,333 --> 00:36:25,166
garnish with this
really fresh salad.
1012
00:36:25,166 --> 00:36:26,867
And uh,
I'm just really pleased.
1013
00:36:27,133 --> 00:36:28,333
That's a wrap.
1014
00:36:28,333 --> 00:36:31,133
-You don't have to clean
your station, chef.
-I have OCD.
1015
00:36:31,133 --> 00:36:32,367
It's the first time
he's done it in years.
1016
00:36:32,367 --> 00:36:34,500
-It's fine, let him go.
-[all laughing]
1017
00:36:35,367 --> 00:36:37,233
[Guy] Two minutes,
two minutes flat.
1018
00:36:37,233 --> 00:36:38,867
-Gotta be plated.
-[timer beeping]
1019
00:36:38,867 --> 00:36:39,734
[Cameron] Time to plate.
1020
00:36:39,734 --> 00:36:41,834
Since my steak's
a little bit under,
1021
00:36:41,834 --> 00:36:43,600
I flash under the salamander
really lightly,
1022
00:36:43,600 --> 00:36:45,400
just to get some more
temperature on it.
1023
00:36:45,400 --> 00:36:47,166
[Karen]
Cameron's finishing a steak.
1024
00:36:47,166 --> 00:36:48,333
Okay, smart.
1025
00:36:48,333 --> 00:36:50,500
[Cameron] Now,
my steak was perfect.
1026
00:36:50,500 --> 00:36:52,367
First thing to go
on the plates is potatoes.
1027
00:36:52,367 --> 00:36:54,266
They look good,
they taste good.
1028
00:36:54,266 --> 00:36:56,033
So, next my cream corn
goes on,
1029
00:36:56,033 --> 00:36:57,600
and that steak goes down
on the plate.
1030
00:36:58,667 --> 00:37:00,867
And then the last thing,
my turnip purée.
1031
00:37:00,867 --> 00:37:01,700
I just did a little drizzle
on top,
1032
00:37:01,700 --> 00:37:04,734
just to add
a little bit more oomph.
1033
00:37:04,734 --> 00:37:05,600
Five seconds.
1034
00:37:05,600 --> 00:37:10,667
Five, four, three, two, one.
1035
00:37:10,667 --> 00:37:13,467
-That's it. Great job,
gentlemen, great job.
-[Tiffani] Great job.
1036
00:37:13,467 --> 00:37:14,400
[Adam] Service is over.
1037
00:37:14,400 --> 00:37:16,667
-Take care of my station.
-[judges laugh]
1038
00:37:16,667 --> 00:37:19,133
[Cameron]
I hope it's my winning dish.
I'm pretty proud of it.
1039
00:37:19,133 --> 00:37:21,233
[Guy] Unbelievable for $20.
1040
00:37:21,233 --> 00:37:22,600
Unbelievable.
1041
00:37:24,867 --> 00:37:26,400
Here we go, judges,
this is it.
1042
00:37:26,400 --> 00:37:28,166
Game two of Beat the Judges.
1043
00:37:28,166 --> 00:37:30,500
A little Budget Battle
to make things interesting.
1044
00:37:30,500 --> 00:37:32,400
Up first, chef Adam Sobel.
1045
00:37:32,400 --> 00:37:34,166
What did you make
for the judges there, chef?
1046
00:37:34,166 --> 00:37:36,333
I did a crispy chicken thigh
1047
00:37:36,333 --> 00:37:39,767
sitting on top
of a creamy asparagus
spring orzo.
1048
00:37:39,767 --> 00:37:43,600
I made a compound butter
with tomatillo, jalapeño,
scallion,
1049
00:37:43,600 --> 00:37:46,834
lot of lime zest,
a lot of herbs.
1050
00:37:46,834 --> 00:37:49,333
And then I made
a nice fresh salad on top,
1051
00:37:49,333 --> 00:37:51,800
something I would cook
for dinner.
1052
00:37:52,100 --> 00:37:53,066
This is $20?
1053
00:37:53,066 --> 00:37:54,834
-Yeah.
-[Tiffani] What'd you have
leftover?
1054
00:37:54,834 --> 00:37:56,400
[Adam] Uh, 16 cents.
1055
00:37:56,400 --> 00:37:57,333
[chuckles] Right on.
1056
00:37:57,333 --> 00:37:58,700
-[Kelsey] Down to the wire.
-[Adam] Yeah.
1057
00:37:58,700 --> 00:38:00,734
-Absolutely beautiful dish.
Zero surprise.
-Oh, thank you.
1058
00:38:00,734 --> 00:38:03,467
You've got, like,
this very crispy skin.
1059
00:38:03,467 --> 00:38:05,233
So smart cross utilizing.
1060
00:38:05,233 --> 00:38:07,333
You can use the green onions
to cook with and to garnish.
1061
00:38:07,333 --> 00:38:09,367
You can use the asparagus
to garnish and to cook with.
1062
00:38:09,367 --> 00:38:12,934
You really thought this out
quickly and cheap. [chuckles]
1063
00:38:12,934 --> 00:38:15,767
Adam, we, we know
that you are, are one of us.
1064
00:38:15,767 --> 00:38:16,800
So, I'm gonna go
straight to the food.
1065
00:38:16,800 --> 00:38:18,233
-[laughs]
-[Tiffani] Welcome
to the dark side.
1066
00:38:18,233 --> 00:38:19,567
-Yeah.
-[Tiffani] I'm gonna go
to the food.
1067
00:38:19,567 --> 00:38:21,967
This is such
a beautiful invitation
to dig in.
1068
00:38:21,967 --> 00:38:23,567
You feel like
it's not 17 pounds of butter
1069
00:38:23,567 --> 00:38:25,133
because it's, like,
green and gorgeous
1070
00:38:25,133 --> 00:38:26,333
and bright and fresh.
1071
00:38:26,333 --> 00:38:27,767
And I love that about it.
1072
00:38:27,767 --> 00:38:31,133
Uh, for me, orzo risotto,
it's an invitation for cheese.
1073
00:38:31,133 --> 00:38:32,100
And I want something
that's just, like,
1074
00:38:32,100 --> 00:38:34,767
a little bit more lactic
other than the butter.
1075
00:38:34,767 --> 00:38:36,800
Tomatillo's
a little astringent
with the jalapeño.
1076
00:38:37,233 --> 00:38:38,200
But I love the jalapeño.
1077
00:38:38,200 --> 00:38:41,000
The jalapeño,
you get a little bit of heat.
1078
00:38:41,000 --> 00:38:44,667
This does not feel
like a $20 budget dish.
1079
00:38:44,667 --> 00:38:46,033
-[Guy] Good job, rookie.
-Oof.
1080
00:38:46,033 --> 00:38:47,367
But not to be outdone,
1081
00:38:47,367 --> 00:38:50,066
chef Cameron,
hot off his first win.
1082
00:38:50,066 --> 00:38:52,567
So, I wanna do a little play
on, like, a barbecue.
1083
00:38:52,567 --> 00:38:55,667
Steak, potatoes, uh,
the play is cream corn.
1084
00:38:55,667 --> 00:38:57,133
But instead of cream
and dairy,
1085
00:38:57,133 --> 00:38:59,166
I used a little bit
of turnip purée
1086
00:38:59,166 --> 00:39:01,133
and some pan roasted potatoes
1087
00:39:01,133 --> 00:39:03,467
with a little bit of paprika
as a play on potato salad.
1088
00:39:03,467 --> 00:39:05,033
Chef, I've seen a lot
of people cook here.
1089
00:39:05,033 --> 00:39:06,233
I've seen everybody cook here.
1090
00:39:06,233 --> 00:39:07,367
I've been here
for every competition.
1091
00:39:07,367 --> 00:39:08,600
[all laughing]
1092
00:39:08,600 --> 00:39:12,100
First time, five or six years,
I've seen anybody use a timer.
1093
00:39:12,100 --> 00:39:14,867
I was impressed.
Your cookery, your style
your methods,
1094
00:39:14,867 --> 00:39:17,467
-sharp, man, sharp.
-Thank you.
1095
00:39:17,467 --> 00:39:20,567
There's a lot
of starchy vegetables
on the plate.
1096
00:39:20,567 --> 00:39:23,867
When you said that
this was your play
on barbecue,
1097
00:39:23,867 --> 00:39:25,467
It made a lot more sense
to me.
1098
00:39:25,467 --> 00:39:27,333
I think the flat-iron
is cooked well.
1099
00:39:27,333 --> 00:39:29,166
The potatoes are really yummy.
1100
00:39:29,166 --> 00:39:30,333
And I would've loved to see
1101
00:39:30,333 --> 00:39:32,667
the turnip greens used
in another way.
1102
00:39:32,667 --> 00:39:34,367
Sautéed on the side,
1103
00:39:34,367 --> 00:39:36,333
something fresh,
something green
1104
00:39:36,333 --> 00:39:38,834
-instead of just mixed in
with the corn.
-[Cameron] Mmm-hmm.
1105
00:39:38,834 --> 00:39:43,367
Um, the cream corn, for me is,
it's a little salty.
1106
00:39:43,367 --> 00:39:45,467
I was kind of taken
aback by that.
1107
00:39:45,467 --> 00:39:47,967
Cameron,
watching you cook was fun.
1108
00:39:47,967 --> 00:39:49,667
-Thank you.
-[Tiffani] You have a mastery
of what you're doing.
1109
00:39:49,667 --> 00:39:51,934
I think the cream corn
is really the star. It's dope.
1110
00:39:51,934 --> 00:39:54,400
It's, like, a little acidic
and it's funky,
1111
00:39:54,400 --> 00:39:56,567
and it's not what I expect
of cream corn.
1112
00:39:56,567 --> 00:39:58,567
I would eat that every day
and twice on Sundays.
1113
00:39:58,567 --> 00:40:00,166
Twice on Sundays.
1114
00:40:00,166 --> 00:40:01,200
Cool, calm, collected.
1115
00:40:01,200 --> 00:40:03,100
Does anything ever really
ruffle your feathers?
1116
00:40:03,100 --> 00:40:04,200
Not really.
1117
00:40:04,200 --> 00:40:07,166
I love that you gave us
a very unusual barbecue plate.
1118
00:40:07,166 --> 00:40:10,166
I would come to your barbecue
over and over and over again.
1119
00:40:10,166 --> 00:40:12,367
-Truly well done.
-Thank you very much.
1120
00:40:12,367 --> 00:40:14,567
Listen, guys, battle royale.
1121
00:40:14,567 --> 00:40:16,033
Budget Battle royale.
1122
00:40:16,033 --> 00:40:17,100
-That was great.
-[Guy] Gentlemen,
1123
00:40:17,100 --> 00:40:18,400
we'll send you back
to the kitchens,
1124
00:40:18,400 --> 00:40:19,667
and we'll call you
when we have a decision.
1125
00:40:19,667 --> 00:40:20,700
-Thank you.
-That sounds good.
1126
00:40:21,000 --> 00:40:22,467
Nice job, guys.
1127
00:40:22,467 --> 00:40:26,166
[Guy] Who's gonna win
in this one of the chef David
versus chef Goliath?
1128
00:40:26,166 --> 00:40:28,367
Both really incredibly
talented chefs.
1129
00:40:28,367 --> 00:40:29,667
There are things
on Cameron's dish
1130
00:40:29,667 --> 00:40:32,166
that I think
are so unbelievably smart.
1131
00:40:32,166 --> 00:40:34,467
This cream corn
and using the turnip purée
for that.
1132
00:40:34,467 --> 00:40:35,667
Wildly creative.
1133
00:40:35,667 --> 00:40:36,900
Adam's flavors,
1134
00:40:36,900 --> 00:40:39,834
they're such a testament
to the years
he's been cooking.
1135
00:40:39,834 --> 00:40:41,767
Both beautiful dishes,
both delicious.
1136
00:40:41,767 --> 00:40:43,767
Basically,
everything lacking
on this dish
1137
00:40:43,767 --> 00:40:46,266
is what took Adam's
to the next level.
1138
00:40:46,266 --> 00:40:48,667
Everything on Cam's dish
was cooked properly,
1139
00:40:48,667 --> 00:40:49,734
it was cooked well
1140
00:40:49,734 --> 00:40:51,367
-and it was seasoned
really well.
-[Kelsey] Yeah.
1141
00:40:51,367 --> 00:40:54,634
It's a lot closer than I think
we thought it might've been.
1142
00:40:57,233 --> 00:40:59,100
[Guy] Chef Adam, chef Cameron.
1143
00:41:00,066 --> 00:41:01,400
Lot going on here.
1144
00:41:01,400 --> 00:41:02,867
A new guy comes in,
1145
00:41:03,667 --> 00:41:06,100
takes out two dynamite chefs
on a Budget Battle.
1146
00:41:06,100 --> 00:41:08,400
Then picks chef Sobel,
1147
00:41:08,400 --> 00:41:10,567
-gets into a Budget Battle...
-Thanks, buddy.
1148
00:41:10,567 --> 00:41:13,367
-[chuckles]
-[Guy] ...takes his $10,000
that he won,
1149
00:41:13,367 --> 00:41:16,834
puts $7500 on the line.
1150
00:41:16,834 --> 00:41:18,166
There can only be one winner.
1151
00:41:19,166 --> 00:41:22,600
The winner of Beat the Judges
Budget Battle is...
1152
00:41:25,767 --> 00:41:28,200
-Chef Sobel. Well done.
-[all applauding]
1153
00:41:29,834 --> 00:41:31,100
-Hey. Thank you, chef.
-That was great.
1154
00:41:31,100 --> 00:41:32,567
-[Cameron] Appreciate it.
-[Guy] Chef Sobel,
congratulations.
1155
00:41:32,567 --> 00:41:34,767
7500 bucks coming to you.
1156
00:41:34,767 --> 00:41:36,967
Chef Cameron,
$2500 coming to you.
1157
00:41:36,967 --> 00:41:38,233
But of course,
1158
00:41:38,233 --> 00:41:40,266
there's no way to put
a down payment on rent
for 2500 bucks.
1159
00:41:40,266 --> 00:41:41,800
Nope.
1160
00:41:43,767 --> 00:41:46,667
-So, $10,000
still coming to you.
-[Adam] There you go, baby.
1161
00:41:46,667 --> 00:41:47,667
[judges cheering]
1162
00:41:47,667 --> 00:41:49,033
-There you go, baby.
-[Guy] There you go, okay?
1163
00:41:49,033 --> 00:41:50,400
Thank you for that, Guy,
I really appreciate it.
1164
00:41:50,400 --> 00:41:51,867
Losing to anyone,
it's Adam Sobel.
1165
00:41:51,867 --> 00:41:53,367
It's a good person to lose to.
1166
00:41:53,367 --> 00:41:54,567
You know, it's okay.
1167
00:41:54,567 --> 00:41:56,233
Hopefully, I'll be back
and maybe I can beat him
next time.
1168
00:41:56,233 --> 00:41:57,834
-[Guy] Buddy.
-[Tiffani] Oh, I can't believe
you did it.
1169
00:41:57,834 --> 00:42:00,166
-[Guy] That was so nice.
-[Adam] Holy smokes.
Holy smokes!