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I'm Bobby Flay.
2
00:00:01,767 --> 00:00:03,867
Each week, one brave chef
3
00:00:03,867 --> 00:00:06,367
will try to take me down
in my house.
This is my show.
4
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Today it is, tomorrow,
who knows?
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-Ooh.
-Trash talking.
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This culinary battle is gonna
shake down in two rounds.
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Round one to get to me,
two contenders have to go
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00:00:15,300 --> 00:00:18,266
through each other using
an ingredient of my choice.
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It's do or die, Bobby.
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[Bobby] Two people
that know me well
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will decide who's got
the skills to beat me.
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Yeah.
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[Bobby] Round two,
I go head-to-head
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with a winning contender.
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Let's go.
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[Bobby] It's their turn
to surprise me
with their signature dish.
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What?
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-[woman] Oh, no.
-Don't try this at home.
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I know you did it, Bobby.
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[Bobby] Bottom line...
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You're gonna run out of time!
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Everyone is out to beat me.
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-[rock music playing]
-[cheering and applause]
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Crowd is hyped!
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All right, everybody.
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It's about to get loud
in here.
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Put your hands together
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for two first time co-hosts,
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Chef Antonia Lofaso
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and comedian Leslie Jones,
everybody.
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-[rock music playing]
-[cheers and applause]
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You're going down.
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Let's go. Let's go.
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-You're going down.
-You're going down, Bobby.
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Yeah.
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It's about to be over.
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Whoa. This is a powerhouse
couple right here, man.
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-Yeah.
-Leslie, do you remember
when I cooked for you at SNL?
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Absolutely. I do remember.
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And I think we have the...
A different memory.
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-I think you think
you did good that time.
-[laughter]
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So, I need to come
on this show and judge myself.
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Okay. Well, I've been waiting
for you for a long time.
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-Okay.
-So I'm glad you're here.
And you too, Antonia.
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I know. I've spent
some time with you
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out in the streets, right?
So we just did a whole thing
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for, like, the NFL.
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And so he shows up
at the tailgate, right?
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They wouldn't let him in.
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They didn't even know
who you were.
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[crowd laughing]
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So my thing is, like,
"I kind of feel bad."
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This is the only thing
that is good for you.
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Me, on the other hand,
I don't care.
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[laughter]
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All right. Well,
why don't we bring out, uh,
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some chefs
and get this thing going.
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-[Antonia] All right.
-[Leslie] Okay.
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[Antonia] Our first contender
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is making waves
with his fusion of flavor,
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from Coral Gables, Florida,
Chef Josh Elliott.
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[cheering and applause]
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Ooh. Ooh, look at that shirt.
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I like your shirt, son.
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-Thank you.
-[Leslie] All right.
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Bobby, this next contestant
is so dope,
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the mayor named a day
after her.
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Is there Bobby Flay Day?
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Uh, no.
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-Why would there be?
-[laughter]
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Why would there be
a Bobby Flay Day?
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[laughter]
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From Sunrise, Florida.
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Come on out, Vicky Colas.
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[cheering and applause]
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[Leslie] Okay!
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Let's go.
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Josh, Vicky, welcome.
How you guys doing tonight?
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-We're doing great.
-Feeling great, chef.
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Here's the way
it's gonna work.
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I'm gonna put 20 minutes
on the clock,
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I'm gonna give you
an ingredient of my choice,
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and you must make
that ingredient
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the star of your dish.
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And that ingredient
is peanuts.
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-[woman] Oh.
-[applause]
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What you gonna make
out of peanut?
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-What you gonna make?
-[chuckles]
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All right, guys.
Make sure you kick some butt
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-with these peanuts.
-[bell rings]
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[Leslie] What would you make?
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I mean, the only thing
I can think of is satay.
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But that's actually
a good thing,
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a peanut sauce
or a peanut barbecue sauce.
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[Antonia]
I always think of, like,
an African ground nut stew,
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which is like
one of my favorite things.
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-[Leslie] Love it.
-[Vicky] Let me start
with this first.
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-Vicky, what do you got there?
-I'm gonna make my version
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of creole cashew chicken,
but I'm gonna switch
the cashew for peanuts.
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-Ooh.
-That's an island thing.
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Food is my love language.
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I cook with my heart.
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In 2012, I was called
to be an ambassador
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for Team Haiti
in the Culinary Olympics,
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and I got Caribbean Chef
of the Year.
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From there,
I built a commissary kitchen,
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so that culinary companies
could grow sustainable
businesses.
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My mayor recognizes me
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on January 28th
as Chef Vicky Day.
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So now I'm just
looking forward
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to beating Bobby Flay.
[laughs]
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[Leslie] What is he cook...
He cook... He cooking bread.
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He's making a peanut butter
and jelly sandwich.
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Is he making peanut
butter and jelly?
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[Josh]
Sort of a toasted peanut
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and strawberry,
like a gremolata type of thing
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over some ricotta
and toasted bread.
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Okay. A sophisticated
peanut butter and jelly.
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I'm gonna try.
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Right out of culinary school,
I got really fortunate.
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I was able to cut my teeth
working in some
great kitchens.
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And in 2018,
I was named a rising star
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for StarChefs for my take
on Barcelona style tapas.
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My family and I now own
and operate QP Tapas.
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We've had a great response
and it's food
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that is just
really craveable.
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Having a chance to go up
against Bobby Flay,
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someone that I admire,
would be such
a dream come true.
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And I hope I get a chance
to do that tonight.
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Okay. So she's grilling
the thighs.
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[Vicky]
I seasoned them with paprika,
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garlic and some
crushed pepper.
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She's grilling them,
for 20 minutes?
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[Bobby] I don't know,
that's gonna be tough.
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Give 'em a round
of applause, guys.
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Chef Josh,
what are you making?
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You said,
strawberry gremolata?
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So, yeah. I was gonna kinda
toast these peanuts here
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a little bit and toss in
some strawberry at the end.
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Kinda, like, a PB and J
a little bit
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-but not quite so sweet,
hopefully.
-Upscale PB and J.
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-[Josh] A little bit.
-Ricotta, strawberries,
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balsamic basil,
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very, very, very different
than what Chef Vicky is doing.
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I'm in the island, he is in,
uh, I don't know, Italy?
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-Just a little bit.
-[Antonia] All right.
And Chef Vicky,
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-you're toasting the peanuts.
-[Vicky] Yes.
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Worried about chicken
getting...
Are you gonna just see
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-do the whole thing
on the plancha?
-[Vicky] Correct.
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-[Antonia] Okay.
-I'm worried about
her chicken being cooked.
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I'm worried about the chicken
being cooked too.
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-Yeah.
-All right. Get it.
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[cheering and applause]
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Chef Vicky,
she's using peanuts,
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green bell peppers,
red bell peppers,
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-tomato paste.
-[Bobby] It's like
a peanut stew
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that Vicky is making.
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In Josh land, he is gonna
make like a crostini.
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Is he gonna make
peanut butter?
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I don't think
he's making peanut butter.
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One of my favorite
things to do
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is go to Whole Foods,
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and use the peanut
butter machine.
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-[Antonia] Totally.
-[Bobby] You put... [laughs]
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Have you seen...
You haven't seen this before?
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See, that's white people
stuff right there.
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-[laughing]
-That's white people...
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That is the whitest thing
I've ever heard in my life.
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You go to Whole Foods
and make peanut butter?
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-[Antonia] Make your own--
-[Bobby] Yes. [laughs]
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Cook for me, baby.
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I'm looking at my chicken
thigh on the grill,
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I look over on the clock,
I'm like, "Nope."
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-[Bobby] Oh, she's frying 'em.
-[Antonia] Very smart.
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[Josh] I've got
the strawberries,
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the peanuts and the balsamic,
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the basil
and the mint together.
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We're starting to see
the gremolata come to life.
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I think he put strawberries
in there.
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-[Antonia] Yeah, he did.
-I wouldn't have done that.
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[Antonia] Now,
it's gonna make 'em wet.
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I wanna see what's going on.
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-[laughing]
-[cheering and applause]
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If Leslie walked
into my kitchen
while I was competing,
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-I would be, like,
freaking out.
-Yeah, yeah.
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Ooh, that smell good.
Island flavors. Hmm.
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Okay. If you beat him,
do you think
you could beat Flay?
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-Of course.
-[Leslie] Oh, okay. Okay.
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That's right.
World domination, girl.
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-[laughing]
-[Leslie] I feel you.
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Okay. So what's this?
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-What's this right here?
Because I love it.
-[Josh] This is like a...
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This is like
a peanut strawberry
gremolata situation.
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00:06:48,166 --> 00:06:50,400
-"Gremola"?
-Gremolata kind of thing.
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00:06:50,400 --> 00:06:52,567
Gremolata, I can't... I don't
eat nothing I can't spell.
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-[laughter]
-It sound like cheesecake.
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-[laughs]
-It does though. She's right.
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Bobby, you are in trouble.
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[crowd laughing]
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00:07:01,667 --> 00:07:03,767
[Bobby] Vicky,
what's making it yellow?
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00:07:03,767 --> 00:07:06,867
-Is that curry?
-She not going
to tell you her secret, Bobby.
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00:07:06,867 --> 00:07:08,567
She got a whole day
named after her.
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[laughter]
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[Antonia]
No, no. She blended all
the peppers and the peanut,
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00:07:12,667 --> 00:07:14,500
so that's, essentially,
the color it comes out.
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00:07:14,500 --> 00:07:17,000
[Vicky] I grabbed my chicken
out of the fryer.
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00:07:17,000 --> 00:07:18,867
[Leslie] But I know she
cooking that chicken.
208
00:07:18,867 --> 00:07:20,467
-That looks really good.
-[Leslie] That really do.
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00:07:20,467 --> 00:07:21,667
That's gonna be
tasty right there.
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00:07:21,667 --> 00:07:23,567
[Bobby] I want her to keep
cooking that, though.
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00:07:23,567 --> 00:07:25,400
As I'm cutting my chicken,
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I realized
the chicken was raw.
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00:07:26,800 --> 00:07:28,300
-[Leslie] Oh.
-[Bobby] Yeah.
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00:07:28,300 --> 00:07:30,300
-It's raw.
-[Leslie] Girl.
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00:07:30,300 --> 00:07:33,133
-[Antonia] Six minutes to go.
-Is the chicken gonna be done?
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00:07:36,867 --> 00:07:39,200
-[Leslie] Damn.
-[Antonia] Don't panic.
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00:07:39,200 --> 00:07:41,700
-Nobody panic. Nobody panic.
-Undercooked chicken.
Don't move.
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00:07:41,700 --> 00:07:43,367
[Vicky] My plan
is to remove the bone.
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00:07:43,367 --> 00:07:45,767
Any piece of meat with
bone in, it's gonna take
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00:07:45,767 --> 00:07:48,100
longer to cook and I just
don't have that kind of time.
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[Josh] Very quickly.
I combine ricotta
and heavy cream.
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00:07:51,000 --> 00:07:53,567
I'm just like in tornado mode
at this point.
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00:07:53,567 --> 00:07:55,600
[Vicky]
I grab tortilla, fry it
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00:07:55,600 --> 00:07:57,266
so that we can have
a little bit of crunch.
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00:07:57,266 --> 00:07:59,266
[Josh]
I'm spooning gremolata.
I'm feeling good about this.
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00:07:59,266 --> 00:08:01,700
[Leslie] His looks
kind of like...
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00:08:01,700 --> 00:08:03,166
[laughter]
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00:08:03,166 --> 00:08:04,867
[Vicky] I am breathing
at this point.
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00:08:04,867 --> 00:08:07,300
Whew. Chicken is done.
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00:08:07,300 --> 00:08:10,266
Ten, nine, eight, seven...
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[Vicky] I'm garnishing my dish
with chopped peanuts
and cilantro.
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Four, three, two, one.
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00:08:16,567 --> 00:08:17,867
[bell rings]
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00:08:17,867 --> 00:08:21,266
[cheering and applause]
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00:08:22,166 --> 00:08:24,000
All right. Chef Vicky,
what did you make?
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This is a peanut stewed
chicken with crushed peanuts,
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00:08:28,266 --> 00:08:31,600
and the tortilla is there
if you want a crunchy bite.
238
00:08:31,600 --> 00:08:33,800
Chef, the chicken
is cooked beautifully,
239
00:08:33,800 --> 00:08:36,800
but I do think the time got
a little away from you
240
00:08:36,800 --> 00:08:38,700
because the development
of the flavor in the sauce
241
00:08:38,700 --> 00:08:40,200
needed to be
a little bit longer.
242
00:08:40,200 --> 00:08:42,367
I feel like if you had
10 more minutes,
243
00:08:42,367 --> 00:08:44,066
you'd have been able
to simmer it
244
00:08:44,066 --> 00:08:47,066
and make it more flavorful.
245
00:08:47,066 --> 00:08:48,767
But I liked it.
246
00:08:48,767 --> 00:08:50,266
All right. Chef Josh,
what did you make for us?
247
00:08:50,266 --> 00:08:52,567
I made a crostini of ricotta
248
00:08:52,567 --> 00:08:55,567
with, uh, toasted peanut
and strawberry gremolata.
249
00:08:55,567 --> 00:08:57,066
Okay. I'm...
250
00:08:57,800 --> 00:08:59,300
How is this gonna taste?
251
00:08:59,300 --> 00:09:02,333
[upbeat music playing]
252
00:09:04,800 --> 00:09:06,934
[crowd laughing]
253
00:09:08,400 --> 00:09:10,400
Oh, my God.
254
00:09:10,400 --> 00:09:14,066
This don't taste like
I thought it was gonna taste.
255
00:09:14,066 --> 00:09:16,667
-This tastes like a pizza.
-[laughter]
256
00:09:16,667 --> 00:09:18,367
I was like,
"This gonna be boring
257
00:09:18,367 --> 00:09:20,266
'cause it's just toast
and peanuts,
258
00:09:20,266 --> 00:09:22,567
and this is strawberries,"
but this is elevated.
259
00:09:22,567 --> 00:09:24,400
-[crowd laughing]
-Elevated.
260
00:09:24,400 --> 00:09:25,967
-Thank you.
-[Antonia]
The gremolata on top
261
00:09:25,967 --> 00:09:27,100
is beautifully seasoned.
262
00:09:27,100 --> 00:09:29,066
I love the sourness
of the strawberries
263
00:09:29,066 --> 00:09:30,266
and the crunchiness
from the peanuts.
264
00:09:30,266 --> 00:09:32,567
So there's like the textural
difference, you know.
265
00:09:32,567 --> 00:09:34,500
Is it featuring peanuts?
I don't know.
266
00:09:34,500 --> 00:09:36,667
All right, chefs.
I need a moment
267
00:09:36,667 --> 00:09:38,767
with Leslie to discuss.
268
00:09:38,767 --> 00:09:40,667
[Josh] When Chef Antonia
mentions that it's maybe not
269
00:09:40,667 --> 00:09:42,567
peanut forward,
I do start to feel
270
00:09:42,567 --> 00:09:44,567
my nerves tick up
just a little bit.
271
00:09:44,567 --> 00:09:46,667
And the chef that
is moving forward
272
00:09:47,166 --> 00:09:49,567
to beat Bobby Flay is...
273
00:09:49,567 --> 00:09:50,967
Chef Josh.
274
00:09:50,967 --> 00:09:54,066
[cheering and applause]
275
00:09:55,600 --> 00:09:58,667
You haven't seen
the last of me.
I'm not gonna quit.
276
00:09:58,667 --> 00:10:00,367
This is just the beginning.
277
00:10:00,367 --> 00:10:03,367
Josh, I thought
it was gonna taste nasty.
I'm gonna be honest.
278
00:10:03,367 --> 00:10:05,567
I really... I was like,
"It's gonna be nasty,"
279
00:10:05,567 --> 00:10:07,166
and it was delicious.
280
00:10:07,166 --> 00:10:08,767
You did good with peanuts.
281
00:10:08,767 --> 00:10:10,800
-You did good.
-[laughs]
282
00:10:10,800 --> 00:10:13,934
[tense music playing]
283
00:10:16,266 --> 00:10:18,500
[Bobby] All right, Josh.
Congratulations,
you got through round one.
284
00:10:18,500 --> 00:10:19,867
-How do you feel?
-I'm excited,
285
00:10:19,867 --> 00:10:21,266
I'm looking forward to going
286
00:10:21,266 --> 00:10:23,066
against somebody
that I looked up to
287
00:10:23,066 --> 00:10:24,967
for years, so I'm looking
forward to it.
288
00:10:24,967 --> 00:10:26,500
All right. Well, what
are we cooking tonight?
289
00:10:26,500 --> 00:10:28,000
What's your,
uh, signature dish?
290
00:10:28,000 --> 00:10:30,100
My signature dish is...
291
00:10:30,100 --> 00:10:32,467
[intense music playing]
292
00:10:32,467 --> 00:10:34,767
-...jerk chicken.
-Oh.
293
00:10:34,767 --> 00:10:36,266
[applause]
294
00:10:36,266 --> 00:10:38,567
[Bobby] Great dish.
I love jerk chicken.
All right.
295
00:10:38,567 --> 00:10:40,367
Yeah. But do you love it
enough to make it good?
296
00:10:40,367 --> 00:10:42,367
-Yes.
-[Antonia] All right.
297
00:10:42,367 --> 00:10:44,166
We have three experts
standing by
298
00:10:44,166 --> 00:10:46,000
to do a blind taste test.
299
00:10:46,000 --> 00:10:48,367
Don't be scared.
Don't let him scare you.
300
00:10:48,367 --> 00:10:50,400
Hey, Josh, don't be scared.
What you scared of?
301
00:10:50,400 --> 00:10:52,700
If you need me to go
punch him in the face...
302
00:10:52,700 --> 00:10:54,767
-[laughter]
-You know what I'm saying?
303
00:10:54,767 --> 00:10:56,367
I would just pow,
pow, you know,
304
00:10:56,367 --> 00:10:57,467
right up in the back
of the head.
305
00:10:57,467 --> 00:11:00,367
Let's put 45 minutes
on the clock.
306
00:11:00,367 --> 00:11:02,467
Your time starts...
307
00:11:02,467 --> 00:11:04,667
-[Antonia] Now!
-...now, Bobby!
308
00:11:04,667 --> 00:11:07,667
[cheers and applause]
309
00:11:07,667 --> 00:11:10,000
[Antonia] Jerk chicken,
if you've traveled
anywhere through Jamaica,
310
00:11:10,000 --> 00:11:11,767
like, these barrels
that it's kind of smoked
311
00:11:11,767 --> 00:11:13,667
on the side of the road,
312
00:11:13,667 --> 00:11:15,300
usually spiced with scallion,
313
00:11:15,300 --> 00:11:17,967
thyme, cinnamon,
clove, all spice.
314
00:11:17,967 --> 00:11:19,800
[Leslie]
Is all jerk chicken spicy?
315
00:11:19,800 --> 00:11:21,400
There's levels to it.
But yes, jerk chicken
316
00:11:21,400 --> 00:11:24,800
should be spicy.
Usually, with like
a Scotch bonnet pepper.
317
00:11:24,800 --> 00:11:26,567
[Bobby] I love the flavors
of jerk chicken.
318
00:11:26,567 --> 00:11:28,567
You know me, I like...
I like big flavors,
319
00:11:28,567 --> 00:11:30,567
and jerk chicken is a great
example of that.
320
00:11:30,567 --> 00:11:32,467
So I'm making jerk
rub chicken
321
00:11:32,467 --> 00:11:36,066
with an avocado mango relish
and a little hot sauce.
322
00:11:36,066 --> 00:11:37,300
You know, you gotta
bring the flavor.
323
00:11:37,300 --> 00:11:38,600
-Joshy.
-Yeah?
324
00:11:38,600 --> 00:11:40,967
Jerk chicken.
Tell me the story.
Where did that come from?
325
00:11:40,967 --> 00:11:43,667
You know, I've lived down
in Miami now for half my life,
326
00:11:43,667 --> 00:11:46,500
I guess, and it kind of...
It got into me.
327
00:11:46,500 --> 00:11:48,000
The island spices
got into him.
328
00:11:48,000 --> 00:11:50,467
I got so much confidence
in Josh.
329
00:11:50,467 --> 00:11:53,166
[Josh] My signature dish
is jerk chicken
330
00:11:53,166 --> 00:11:55,867
with sweet plantains
and quick pikliz.
331
00:11:55,867 --> 00:11:59,266
A pikliz is a Haitian
pretty quick pickle.
332
00:11:59,266 --> 00:12:01,867
[Bobby] I start working
on my rub, garlic, paprika,
333
00:12:01,867 --> 00:12:04,667
coriander, cinnamon,
allspice,
334
00:12:04,667 --> 00:12:06,367
some habanero powder,
and some orange juice.
335
00:12:06,367 --> 00:12:08,600
Once my rub is together,
I marinate my bone in
336
00:12:08,600 --> 00:12:09,867
chicken thighs.
337
00:12:09,867 --> 00:12:11,567
Jerk is something that needs
338
00:12:11,567 --> 00:12:13,500
to sit in those chicken thighs
339
00:12:13,500 --> 00:12:15,500
to really penetrate
to the center
340
00:12:15,500 --> 00:12:17,266
so that it's flavorful
all around.
341
00:12:17,266 --> 00:12:19,100
[Josh]
I grab granulated onion,
342
00:12:19,100 --> 00:12:21,767
granulated garlic, allspice,
343
00:12:21,767 --> 00:12:23,467
ground ginger, dried thyme.
344
00:12:23,467 --> 00:12:26,166
Now, I'm gonna get into
building the wet components
of my marinade.
345
00:12:26,166 --> 00:12:28,367
Soy sauce, scallions,
habanero peppers,
346
00:12:28,367 --> 00:12:30,567
Fresno chilies, black garlic.
347
00:12:30,567 --> 00:12:32,800
-[Leslie] What is that?
-A black garlic.
348
00:12:32,800 --> 00:12:35,667
What's...
They got black garlic?
349
00:12:35,667 --> 00:12:37,567
[laughs]
350
00:12:37,567 --> 00:12:40,200
Black garlic
is not traditional,
351
00:12:40,200 --> 00:12:43,667
but it's a nice blast
of umami that's incredible.
352
00:12:43,667 --> 00:12:45,667
-Salty, a lot of umami.
That's what Josh--
-That's right.
353
00:12:45,667 --> 00:12:47,333
Black garlic is salty.
354
00:12:48,100 --> 00:12:49,967
[Josh] I'm mixing
everything together.
355
00:12:49,967 --> 00:12:51,700
My goal is to get marinade
356
00:12:51,700 --> 00:12:53,166
on the bottom, on the top
357
00:12:53,166 --> 00:12:54,266
because I really want it
358
00:12:54,266 --> 00:12:55,934
to become one
with the chicken.
359
00:12:57,200 --> 00:12:59,266
[Leslie] Bobby, what you doing
with those mangos?
360
00:12:59,266 --> 00:13:02,600
I'm gonna make a, uh,
a Fresno chili
and mango hot sauce.
361
00:13:02,600 --> 00:13:04,700
[Antonia] There's his honey.
362
00:13:04,700 --> 00:13:06,200
-He's got his honey.
-[Leslie] Wait a minute.
What is the honey?
363
00:13:06,200 --> 00:13:07,567
What is that, a secret
or something?
364
00:13:07,567 --> 00:13:10,400
-[Antonia] He loves honey.
-Does he think
he invented honey?
365
00:13:10,400 --> 00:13:13,100
-Yes.
-You know bees
invented honey, right?
366
00:13:13,100 --> 00:13:15,066
-[laughter]
-[Leslie] Not Bobby Flay.
367
00:13:16,467 --> 00:13:19,100
The one thing that I learned
about Bobby Flay,
368
00:13:19,100 --> 00:13:20,166
and this is, like, when I was
still in culinary school,
369
00:13:20,166 --> 00:13:23,367
-the man, like,
does wonders with mango.
-[Leslie] Ooh.
370
00:13:23,367 --> 00:13:25,567
[Josh] I gotta just stay true
to what I'm doing here,
371
00:13:25,567 --> 00:13:27,400
don't let Bobby get
in my head.
372
00:13:27,400 --> 00:13:29,634
He's like a dangerous person
with mango in his hand.
373
00:13:30,100 --> 00:13:31,000
I hate him.
374
00:13:31,000 --> 00:13:32,734
[laughter]
375
00:13:35,900 --> 00:13:38,200
Chefs, 34:30. Gotta go.
376
00:13:38,200 --> 00:13:40,066
-[cheers and applause]
-It smells incredible in here.
377
00:13:40,066 --> 00:13:41,700
Joshy, you're
smoking it first?
378
00:13:41,700 --> 00:13:42,900
Yeah, just for a second.
379
00:13:42,900 --> 00:13:44,100
What kind of wood chips do you
have in there?
380
00:13:44,100 --> 00:13:45,867
-[Josh] I did some hickory.
-[Antonia] Really smart.
381
00:13:45,867 --> 00:13:47,900
I'm gonna say "We love"
and you guys say "Joshy".
382
00:13:47,900 --> 00:13:49,467
-We love.
-[audience] Joshy!
383
00:13:49,467 --> 00:13:51,467
-[Antonia] We love!
-[audience] Joshy!
384
00:13:51,467 --> 00:13:53,500
-Yes!
-Let's go, let's go, let's go.
385
00:13:53,500 --> 00:13:56,000
Bobby, are you nervous?
386
00:13:56,000 --> 00:13:57,166
-A little bit.
-Are you scared?
387
00:13:57,166 --> 00:13:59,600
-Yeah.
-[laughter]
388
00:13:59,600 --> 00:14:01,000
-What are you making?
-[Bobby] Jerk chicken...
389
00:14:01,000 --> 00:14:03,600
-Uh-huh.
-...avocado mango relish,
390
00:14:03,600 --> 00:14:06,000
and the, uh, Fresno chili
mango hot sauce.
391
00:14:06,000 --> 00:14:07,600
-Delicious. Okay. Bye.
-[Bobby] Bye.
392
00:14:07,600 --> 00:14:09,100
-Joshy, good job.
-Thank you.
393
00:14:09,100 --> 00:14:11,867
-Thank you, chef.
-[cheers and applause]
394
00:14:13,266 --> 00:14:15,266
[Antonia] Josh is smoking
the chicken first.
395
00:14:15,266 --> 00:14:16,467
It helps it marinate quicker.
396
00:14:16,467 --> 00:14:18,767
Now I feel like it's a good
time to get it over
397
00:14:18,767 --> 00:14:20,767
to the grill
to develop that char.
398
00:14:20,767 --> 00:14:22,200
Ooh.
399
00:14:22,200 --> 00:14:23,400
[Bobby] So, I'm grilling
my chicken, you know,
400
00:14:23,400 --> 00:14:25,300
leave it on the grill
for a while.
401
00:14:25,300 --> 00:14:26,467
The char is really key
to this dish.
402
00:14:26,467 --> 00:14:27,800
You want that crustiness
403
00:14:27,800 --> 00:14:29,567
on the outside of the chicken.
404
00:14:29,567 --> 00:14:31,767
[Josh] I'm cutting these
plantains into obliques,
405
00:14:31,767 --> 00:14:34,600
which is just kind of
a back and forth triangle cut.
406
00:14:34,600 --> 00:14:36,367
-[Leslie] Look how
he's cutting 'em.
-[Antonia] Yeah. I know.
407
00:14:36,367 --> 00:14:38,266
That is a man who has
touched a banana before.
408
00:14:38,266 --> 00:14:41,967
That is a man who has touched
a plantain before.
409
00:14:41,967 --> 00:14:43,767
-[cheers and applause]
-[laughs]
410
00:14:43,767 --> 00:14:46,100
When a sweet plantain
is cooked,
411
00:14:46,100 --> 00:14:49,600
it is golden brown and sweet,
it's incredible.
412
00:14:49,600 --> 00:14:52,000
[Bobby] So, I'm making
an avocado mango relish
413
00:14:52,000 --> 00:14:53,667
with some mint, cilantro,
414
00:14:53,667 --> 00:14:56,367
lime juice, and Fresno chili.
415
00:14:56,367 --> 00:14:57,767
What are you doing
with that cabbage, Joshy?
416
00:14:57,767 --> 00:15:00,467
We're gonna make, like,
island pickles with cabbage,
417
00:15:00,467 --> 00:15:02,367
uh, just, uh,
some carrot and cucumber.
418
00:15:02,367 --> 00:15:04,667
That is a classic combination
with jerk.
419
00:15:04,667 --> 00:15:07,367
-It's like he really
is embracing the dish.
-Correct.
420
00:15:07,367 --> 00:15:09,700
[Bobby] So I take vinegar,
add a little honey to it
421
00:15:09,700 --> 00:15:11,100
so it's kind of like
sweet and sour.
422
00:15:11,100 --> 00:15:12,467
I'm gonna brush it
on the chicken just
423
00:15:12,467 --> 00:15:13,567
to kind of mellow it out.
424
00:15:13,567 --> 00:15:15,967
[Leslie] Bobby's making it
look so damn easy.
425
00:15:15,967 --> 00:15:17,867
Bobby, you're annoying me
right now.
426
00:15:17,867 --> 00:15:19,634
Oh, my God.
427
00:15:20,667 --> 00:15:21,600
[Antonia] Whoa!
428
00:15:21,600 --> 00:15:24,400
All right, Bobby.
I'm about to take you down.
429
00:15:24,400 --> 00:15:26,567
Yeah. Yeah.
430
00:15:26,567 --> 00:15:29,467
Yeah. Yeah. What's up?
431
00:15:29,467 --> 00:15:31,467
-[laughter]
-[Leslie] Yeah.
432
00:15:31,467 --> 00:15:35,667
I feel like Josh is making
like a island jerk chicken...
433
00:15:35,667 --> 00:15:38,300
-[Bobby] Yeah.
-...and you're just a jerk
making chicken.
434
00:15:38,300 --> 00:15:40,000
-[laughing]
-[cheers and applause]
435
00:15:40,000 --> 00:15:42,000
[laughter]
436
00:15:42,000 --> 00:15:44,266
-You like mangoes?
-Yeah.
437
00:15:44,266 --> 00:15:46,367
Let me tell you what's gonna
happen to you if you win.
438
00:15:46,367 --> 00:15:48,667
[laughs] Really?
439
00:15:48,667 --> 00:15:53,166
-[laughter]
-So, what you got over here?
You got plantain?
440
00:15:53,166 --> 00:15:55,600
I got plantains? Yeah,
those are sweet plantains.
441
00:15:55,600 --> 00:15:57,367
Yeah.
442
00:15:57,367 --> 00:15:59,600
-Ooh!
-[laughs]
443
00:15:59,600 --> 00:16:01,767
That's good, though.
I don't know.
444
00:16:01,767 --> 00:16:03,567
I don't know
who's gonna win this.
445
00:16:03,567 --> 00:16:06,467
That plantain is good, son.
446
00:16:06,467 --> 00:16:08,567
Fourteen minutes. Let's go.
447
00:16:08,567 --> 00:16:10,767
[Bobby] I take the skin
off the thigh,
448
00:16:10,767 --> 00:16:13,667
I'm gonna use it, uh,
and fry it, and make it
nice and crispy.
449
00:16:13,667 --> 00:16:16,767
-[Leslie] What is that
he frying? What is that?
-Oh, chicken skin.
450
00:16:16,767 --> 00:16:19,066
[cheers and applause]
451
00:16:19,066 --> 00:16:21,467
Jerk chicken doesn't ever
really have
452
00:16:21,467 --> 00:16:23,266
crispy chicken skin,
and I miss that about it,
453
00:16:23,266 --> 00:16:25,367
so it is smart.
454
00:16:25,367 --> 00:16:27,166
And then you have Josh,
I mean, literally,
455
00:16:27,166 --> 00:16:29,567
that chicken, it is,
like, seasoned to its core.
456
00:16:29,567 --> 00:16:32,867
[Josh] I'm going to finish
my chicken in the oven.
457
00:16:32,867 --> 00:16:34,567
-[gasps]
-[Leslie] Josh, are you trying
458
00:16:34,567 --> 00:16:37,900
-to give us a heart attack?
-[laughter]
459
00:16:37,900 --> 00:16:40,100
[Bobby] I put the jerk chicken
on the plate
460
00:16:40,100 --> 00:16:42,600
and I add the Fresno chili
and mango hot sauce,
461
00:16:42,600 --> 00:16:45,100
some of the avocado
mango relish,
pickled shallots,
462
00:16:45,100 --> 00:16:46,166
and the crispy skin.
463
00:16:46,166 --> 00:16:47,033
[Leslie] Ooh, damn.
464
00:16:47,033 --> 00:16:48,800
-Are you making one for us?
-[Bobby] Yeah.
465
00:16:48,800 --> 00:16:50,000
He... Look at him right now.
466
00:16:50,000 --> 00:16:52,367
Two and half minutes
and he's giving us forks.
467
00:16:52,367 --> 00:16:54,066
-Josh, don't look at us.
-[Leslie] Josh, don't look
at him, Josh.
468
00:16:54,066 --> 00:16:55,166
Josh, don't look at us.
469
00:16:55,166 --> 00:16:57,100
-Josh, don't look at us.
-Don't look at us.
470
00:16:57,100 --> 00:16:58,800
Oh, my God. Oh, my God.
471
00:16:58,800 --> 00:17:00,867
I don't think
we should eat this.
472
00:17:00,867 --> 00:17:03,400
[both] Oh!
473
00:17:03,400 --> 00:17:05,767
-[Antonia] Joshy,
no, it's terrible.
-[Leslie] Josh, it's awful.
474
00:17:07,867 --> 00:17:09,867
Oh, my... [groans]
475
00:17:09,867 --> 00:17:12,166
-You're such a jerk!
-[laughs]
476
00:17:12,166 --> 00:17:13,967
[grunting]
477
00:17:13,967 --> 00:17:15,634
I choose Bobby Flay!
478
00:17:18,700 --> 00:17:19,700
[Antonia] One minute.
479
00:17:19,700 --> 00:17:21,367
Oh, my God.
480
00:17:21,367 --> 00:17:24,166
It's so spicy,
but it's so good!
481
00:17:24,166 --> 00:17:25,967
[Josh] There's no doubt
that Chef Bobby,
482
00:17:25,967 --> 00:17:28,400
he's put together something
everybody's gonna enjoy.
483
00:17:28,400 --> 00:17:30,867
[Leslie] Josh!
You gotta beat this dude.
484
00:17:30,867 --> 00:17:32,467
[cheers and applause]
485
00:17:32,467 --> 00:17:35,000
But I feel great
about my dish,
486
00:17:35,000 --> 00:17:37,500
I got my plantains down,
a little bit of pikliz
487
00:17:37,500 --> 00:17:39,567
right next to that,
my jerk chicken.
488
00:17:39,567 --> 00:17:41,500
[audience] Nine, eight...
489
00:17:41,500 --> 00:17:42,900
[Josh] I'm feeling confident,
490
00:17:42,900 --> 00:17:44,567
there's a level
of familiarity
491
00:17:44,567 --> 00:17:45,900
and comfort on the plate.
492
00:17:45,900 --> 00:17:48,100
[all] Three, two, one.
493
00:17:48,100 --> 00:17:50,166
[cheers and applause]
494
00:17:50,166 --> 00:17:51,166
-Great job, man.
-Thank you, sir.
495
00:17:51,166 --> 00:17:52,567
Great job.
496
00:17:52,567 --> 00:17:54,233
I bet you Josh's good too,
though.
497
00:17:55,800 --> 00:17:57,300
Congratulations
to both of you,
498
00:17:57,300 --> 00:17:58,800
both of those plates
looks phenomenal.
499
00:17:58,800 --> 00:18:01,166
And now, we're gonna
introduce you
500
00:18:01,166 --> 00:18:02,967
to the judges. First up,
501
00:18:02,967 --> 00:18:07,600
TV host and restaurant
reporter, Lauren Scala.
502
00:18:07,600 --> 00:18:11,800
Chef and restaurateur,
Wesly Jean Simon.
503
00:18:11,800 --> 00:18:14,500
And the owner of Jasmine's
Caribbean Cuisine,
504
00:18:14,500 --> 00:18:16,367
Jasmine Gerald.
505
00:18:16,367 --> 00:18:18,700
[cheers and applause]
506
00:18:18,700 --> 00:18:20,767
Go ahead and try
the first plate
507
00:18:20,767 --> 00:18:22,433
of jerk chicken
in front of you.
508
00:18:28,100 --> 00:18:29,767
Okay. Lauren,
what do you think?
509
00:18:29,767 --> 00:18:32,100
The chicken is cooked
to perfection,
510
00:18:32,100 --> 00:18:34,000
the skin, the temperature,
everything.
511
00:18:34,000 --> 00:18:36,400
The mango was really
sweet and bright.
512
00:18:36,400 --> 00:18:38,867
I love to see plantains
on a plate
513
00:18:38,867 --> 00:18:41,800
when I have jerk chicken.
It's just such
a traditional thing,
514
00:18:41,800 --> 00:18:44,166
so I would have liked to see
some of that there, too.
515
00:18:44,166 --> 00:18:46,100
Well, the chicken was cooked
to perfection.
516
00:18:46,100 --> 00:18:47,800
I love the skin,
love the crispiness.
517
00:18:47,800 --> 00:18:49,967
Traditionally,
marination is very important.
518
00:18:49,967 --> 00:18:51,567
When you cut
inside the chicken,
519
00:18:51,567 --> 00:18:53,000
I'm not getting any more jerk.
520
00:18:53,000 --> 00:18:55,000
Love the crispy skin, though.
521
00:18:55,000 --> 00:18:58,000
The mango avocado relish,
I really, really love.
522
00:18:58,000 --> 00:19:00,367
The chicken? I felt that
the jerk seasoning
523
00:19:00,367 --> 00:19:03,266
should have been marinated
more inside of the chicken.
524
00:19:03,266 --> 00:19:06,166
But overall, it was delicious.
525
00:19:06,166 --> 00:19:09,000
Judges, please try
the second jerk chicken.
526
00:19:09,000 --> 00:19:11,834
[intense music playing]
527
00:19:14,867 --> 00:19:17,300
Okay. Lauren,
what did you think?
528
00:19:17,300 --> 00:19:19,166
This jerk chicken
is incredible.
529
00:19:19,166 --> 00:19:21,667
It's so juicy
and so flavorful.
530
00:19:21,667 --> 00:19:24,867
And I'm so happy to see
that there are plantains
on the dish.
531
00:19:24,867 --> 00:19:26,467
I love sweet plantains,
I feel like they just go
532
00:19:26,467 --> 00:19:28,100
hand in hand
with jerk chicken.
533
00:19:28,100 --> 00:19:29,867
[Wesly] As soon as
I taste this, I feel like
534
00:19:29,867 --> 00:19:32,000
I'm in the streets,
under the big sun,
535
00:19:32,000 --> 00:19:34,567
and just having jerk chicken,
because you get your marinade
536
00:19:34,567 --> 00:19:37,400
to get your spice inside,
to get the smokiness.
537
00:19:37,400 --> 00:19:39,066
But I could use some more heat
538
00:19:39,066 --> 00:19:41,700
because you gotta
go hot, hot, hot.
539
00:19:41,700 --> 00:19:44,266
It remind me
of authentic jerk chicken
540
00:19:44,266 --> 00:19:47,567
because you can taste
the seasoning
inside of the chicken.
541
00:19:47,567 --> 00:19:50,000
The pikliz, it could
have been marinated,
542
00:19:50,000 --> 00:19:51,800
just a little bit
softer in texture,
543
00:19:51,800 --> 00:19:53,667
but I love this dish.
544
00:19:53,667 --> 00:19:56,500
Judges, please
go ahead and vote.
545
00:19:56,500 --> 00:20:00,000
[Josh] To cook my food
against Bobby Flay,
546
00:20:00,000 --> 00:20:03,300
someone I've looked up to
throughout my career
547
00:20:03,300 --> 00:20:05,100
and beat him
would be incredible.
548
00:20:05,100 --> 00:20:07,533
[dramatic music playing]
549
00:20:13,266 --> 00:20:15,800
Well, the judges
have made a decision.
550
00:20:15,800 --> 00:20:17,834
The winner is...
551
00:20:19,467 --> 00:20:22,367
-Chef Josh!
-[cheers and applause]
552
00:20:22,367 --> 00:20:24,667
-[laughs] That's so good.
-Congratulations.
553
00:20:24,667 --> 00:20:27,066
Oh, thank you, chef.
Thank you.
554
00:20:27,066 --> 00:20:28,500
So happy for you.
555
00:20:28,500 --> 00:20:30,266
-[laughing]
-[Bobby] You cook great.
556
00:20:31,767 --> 00:20:33,367
They think they won.
557
00:20:33,367 --> 00:20:36,467
He beat Bobby Flay!
558
00:20:37,467 --> 00:20:39,567
This dish,
you get Island flavor.
559
00:20:39,567 --> 00:20:41,266
-This is beautiful.
-Thank you so much.
560
00:20:41,266 --> 00:20:43,767
-It was awesome.
-So good.
561
00:20:43,767 --> 00:20:47,066
-Congratulations. Good job.
-[Leslie] Look at Bobby Flay!
562
00:20:47,567 --> 00:20:48,467
[Antonia] I feel bad.
563
00:20:48,467 --> 00:20:50,266
I don't feel bad.
564
00:20:50,266 --> 00:20:52,200
-Because he's--
-I love making White men cry.
565
00:20:52,200 --> 00:20:54,367
[laughter]
566
00:20:54,367 --> 00:20:57,667
My name's Josh Elliott,
and I just beat Bobby Flay.
567
00:20:57,667 --> 00:21:00,166
[cheers and applause]