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[Guy] It's the finale of
the greatest competition
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in the food world.
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This is what I came here for.
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I deserve a fairy-tale ending.
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It's my time.
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Win or die, win or die.
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And only
the final four chefs...
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are left standing.
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Lee Anne Wong!
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[audience cheering]
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Britt Rescigno!
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Chef Sara Bradley!
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Antonia Lofaso!
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They'll face off in
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two of our toughest
showdowns in the tournament.
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First, "Princess Warrior"
Chef Antonia Lofaso...
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Six seasons of this.
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I went from like highs
to lows.
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Now I'm here
in the Final Four again.
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It's like this is
like a roller coaster
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of Tournament of Champions.
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[Guy] ...takes on OC
superstar Chef Britt Rescigno.
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One week, I get married.
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I've put my life on hold.
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I put the restaurant on hold
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to be here,
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right here, to win.
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[Guy] Next, op Chef all-star
Lee Anne Wong...
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It's been
a super-difficult year
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post fire after my restaurant
in Maui burned down.
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This would be such a huge win.
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This is something that,
like, I need.
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...takes on
the Duchess of Paducah,
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Chef Sara Bradley.
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So there's a lot of things
that pushed me to come
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and cook in competitions.
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My family, like this
is betterment for my family.
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They're really proud of me.
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[Guy] Then the best
of the best will face off
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in the most extreme battle
of the tournament,
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a battle so consequential
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that it demands the opinion
of a fourth judge,
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one of the most important
culinary figures of our time,
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guaranteed to
blow our chefs' minds.
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Wow!
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-Oh, my God!
-Oh, my God!
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[Guy] Only one chef
is gonna earn the belt,
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the title,
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and the $150,000 grand prize.
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Who will win
Tournament of Champions 6?
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[audience cheering]
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Ladies and gentlemen,
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are you ready
to meet the TOC 6 inal Four?
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She defeated Chef Maria Mazon
in the first round.
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She outscored
Chef Rocco DiSpirito
in the second round.
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And she slayed
"the Dragon Slayer"
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Kevin Lee
in the quarterfinals.
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Chef Antonia Lofaso!
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Honestly, like, I can't
believe that I'm back here.
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It took me almost a year
to recover from last year.
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Maneet Chauhan!
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[Antonia] Losing by one point,
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it was just so hard.
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This is mine now.
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I am not letting anyone
take this away from me.
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[Guy] She out-cooked
Chef Chris Oh
in the first round,
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defeated Chef Michael Reed
in the second round,
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and she outscored
Chef Kaleena Bliss
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in the quarterfinals.
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Chef Britt Rescigno!
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This is a year of
firsts for me.
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I'm getting married,
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I own a restaurant,
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and next, there's only
one thing left.
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That belt.
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It's gonna look really sweet
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to have that belt
in the restaurant.
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[Guy] She scored
her first OC 6 victory
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defeating Chef Chris Scott.
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Out-cooked
Chef Jonathon Sawyer,
in the second round.
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And she beat out
Chef Joe Sasto
in the quarterfinals.
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Chef Lee Anne Wong!
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I'm super, super,
super-proud of myself.
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It's emotional for me
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because I've had such a...
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[laughs]
...a really difficult year
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after losing my restaurant
in the Maui fires.
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I want that belt,
and I want that briefcase,
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I think,
more than anybody else.
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[Guy]
In her first round of OC,
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she defeated Chef Dale Talde,
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beat Chef David Viana
in the second round,
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and she out-cooked
Chef Nini Nguyen
in the quarterfinals.
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Chef Sara Bradley!
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[Sara] This is my first year,
and there's a chance
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that I might take
this whole thing home.
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I came in with nothing,
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and now here I am,
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and I've made it to
the Final Four.
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And all I want to do now
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is win
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and blow everybody
out of the water.
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Chefs, you're
just two cooks away
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from winning it all.
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TOC 6 ill have
a brand-new champion!
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And once again,
that champion...
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will be a woman!
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Tonight's dishes will
be tasted
by three culinary greats
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and legitimate
competition legends.
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-I like that.
-Now...
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for the final battle,
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we have an additional judge.
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This judge is so celebrated,
so iconic,
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that I promise you,
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you will all be picking
your jaws up off the floor.
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The question is,
who wants to compete first?
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Division A and Division B.
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Chef Antonia and Chef Britt.
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Good luck!
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Final Four again, baby.
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Let's go!
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I mean, this is...
this is incredible.
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This is the matchup
that I wanted,
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going up against Antonia.
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I want my fairy-tale ending.
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She's wanted this
since season 1.
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Unfortunately, I'm gonna
have to take her down.
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Tonight, we have
two number one seeds.
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First, we have the number one
seed, Chef Britt Rescigno,
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the TOC uperstar
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who made the Final Four
three years in a row.
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This isn't the first time
I've had to go
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against a number one seed.
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I've lost to Maneet
a couple of times.
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But I did beat Tiff.
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So maybe I just even out
that score a little bit.
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Her opponent,
the renowned restaurateur,
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last year's runner-up,
Chef Antonia Lofaso,
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who is coming back
for the belt.
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I want this this year.
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Like, six seasons of this.
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I went from like highs
to lows
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to like
basically almost won,
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now here in
the Final Four again.
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It's like this is like
a roller coaster
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of Tournament of Champions.
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All other competitors
that are in the top four
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have worked
for Michelin star restaurants,
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have a James Beard,
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or have been nominated
for one.
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And I haven't.
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But it doesn't matter,
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because I can cook
just like anyone else.
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Ready.
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Are you ready to meet
these two culinary warriors?
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-[audience cheering]
-Then, let's light this up!
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She's a three-time
TOC emifinalist
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and chef/owner of a live-fire
Italian-inspired restaurant
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in Sun Valley, Idaho.
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She out-cooked
Chef Kaleena Bliss
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in the quarterfinals with an
oyster and steak risotto dish
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that the judges called...
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So bright and inviting.
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I'm getting kind of full,
and I'm still shoving food
in my mouth,
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which is always a good sign.
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Say ciao to the angry Italian.
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It's my time. Let's go.
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The one and only
Chef Britt Rescigno!
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[hip-hop music playing]
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Chef, what a meteoric rise
it's been.
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Yeah.
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You got so many things
coming up.
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Opening your restaurant,
getting married,
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back in TOC gain
at the semifinal--
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You know, just all
the same old hat.
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-Go get 'em. Good luck.
-Thank you.
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Your opponent...
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has also been here before.
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-[Toccata and Fugue playing]
-She's a Michelin-recommended
SoCal restaurateur,
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a killer culinary competitor,
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and TOC 5 runner-up.
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She defeated Chef Kevin Lee
in the quarterfinals
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with a braised pork cheek
and coconut corn puree
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that Cat Cora called...
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[Cat] Phenomenal.
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It just came together.
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Chef Antonia Lofaso!
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[upbeat rock music playing]
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You've both been to
the Final Four.
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What is different in TOC 6
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than it's been
in 1, 2, 3, 4, 5?
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I'm gonna win this year.
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[audience exclaims] Ooh!
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Audience, are you ready
to see this?
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[all cheering]
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Let's go to the Randomizer.
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Chefs, as you know,
the Randomizer will determine
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the mandatory details
of your dish.
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Protein, your produce,
your equipment, your style.
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And then we threw in
a wild card, color.
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Make a great dish,
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and make sure
it's got a color theme.
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This is gonna be so good.
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Here we go. Go for proteins!
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I can't watch.
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Orange... purple!
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Escabeche.
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Lava rocks.
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I've only been massaged
with lava rocks.
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I've never cooked with them.
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Sorrel, kohlrabi...
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[Antonia] Figs!
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[Guy] Figs!
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Chicken, fish--
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Give me elk.
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[Guy] Chicken...
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00:08:52,900 --> 00:08:54,166
-fish...
-[Antonia] pompano.
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[Guy] Whole pompano!
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Wow.
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[Guy] Figs, lava rocks,
escabeche and purple.
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Purple?
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[Guy] But don't worry.
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We're going
to give you 45 minutes
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to prepare your dish.
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Good luck. Go.
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00:09:14,767 --> 00:09:16,600
Whole pompano,
beautiful fish.
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Line-caught.
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It's a buttery,
firm, flaky fish.
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Figs.
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Talk about awesome
to work with.
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I think that's a big win.
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Lava rocks have been used
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in so many different cultures
to cook with.
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Escabeche. This is a great way
where you pickle,
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ferment with aromatics,
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most often
with vegetables nowadays,
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like, uh, cauliflower,
jalapenos, onions and carrots.
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And then colors.
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We went and found every purple
vegetable under the sun.
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But they're going to want
to really make sure
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that they incorporate
purple in other fashions.
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It's a tough one.
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[Antonia] Whole pompano
is a beautiful fish.
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Great skin on it,
very light in texture.
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It's such a small fish.
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There's not a lot of
meat to the flesh.
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Kind of like the whole.
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On the Randomizer,
it says "whole pompano."
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00:10:02,467 --> 00:10:03,400
I'm gonna
fry this whole thing.
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I'm just gonna try this
real quick.
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I wanna see how this happens.
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45 minutes goes by very,
very quickly.
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Frying that
tester fish immediately
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so that I can
get the timeframe right
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is really important.
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[Justin] Just a tester.
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I love the move.
I love the look.
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Whole fried fish...
259
00:10:18,166 --> 00:10:19,567
let's go!
260
00:10:19,567 --> 00:10:21,166
[Antonia]
I'm going up against Britt
to make it into the finals.
261
00:10:21,166 --> 00:10:23,967
She has shown
so much consistency.
262
00:10:23,967 --> 00:10:25,166
It's incredible.
263
00:10:25,166 --> 00:10:28,100
But Britt has actually never
made it past the Final Four.
264
00:10:28,100 --> 00:10:29,300
And it's not
gonna happen today.
265
00:10:29,300 --> 00:10:30,567
Not on my watch.
266
00:10:30,567 --> 00:10:32,266
What's the plan, Chef?
267
00:10:32,266 --> 00:10:34,967
I'm gonna make, like,
an Italian style escabeche.
268
00:10:34,967 --> 00:10:37,467
I'm gonna do like
a giardiniera pickle with it
269
00:10:37,467 --> 00:10:38,900
with some cabbage juice.
270
00:10:38,900 --> 00:10:42,066
I am doing poached pompano,
escabeche style,
271
00:10:42,066 --> 00:10:43,133
with a tostada,
272
00:10:43,133 --> 00:10:47,100
purple cauliflower,
purple carrots and cabbage.
273
00:10:47,100 --> 00:10:50,166
I'm gonna get started
on my escabeche sauce.
274
00:10:50,166 --> 00:10:52,667
Escabeche can be turned
into almost any cuisine.
275
00:10:52,667 --> 00:10:55,166
You basically need
a bunch of acid,
276
00:10:55,166 --> 00:10:57,767
a little bit of fat
and some beautiful herbs.
277
00:10:58,600 --> 00:11:01,500
I've also juiced
some of the figs,
278
00:11:01,500 --> 00:11:05,166
which actually added
a little bit of viscosity
and sweetness.
279
00:11:05,166 --> 00:11:08,000
The key to this
is it needs to be acidic.
280
00:11:08,000 --> 00:11:10,100
-Sour orange.
-[Tiffani] Sour orange,
got it.
281
00:11:10,100 --> 00:11:12,066
-And balsamic.
-Balsamic, heard.
282
00:11:12,066 --> 00:11:13,667
When given purple,
283
00:11:13,667 --> 00:11:15,367
you hope that something
like this comes out.
284
00:11:15,367 --> 00:11:17,100
[bell dings]
285
00:11:17,100 --> 00:11:18,567
Seven minutes down,
286
00:11:18,567 --> 00:11:20,266
thirty-eight to go.
287
00:11:20,266 --> 00:11:21,367
[audience cheering]
288
00:11:21,367 --> 00:11:23,000
[Britt] I know
I want to make a tostada
289
00:11:23,000 --> 00:11:25,166
out of fresh
corn flour tortillas.
290
00:11:25,166 --> 00:11:26,867
[Tiffani] Chef, do you make
a lot of tortillas?
291
00:11:26,867 --> 00:11:28,066
-Oh, yeah, tons.
-You do?
292
00:11:28,066 --> 00:11:29,467
-No.
-[laughs]
293
00:11:29,467 --> 00:11:30,667
[Britt]
I've never done this before,
294
00:11:30,667 --> 00:11:32,000
but I think
it's really important
295
00:11:32,000 --> 00:11:33,166
to always push yourself.
296
00:11:33,166 --> 00:11:36,266
And Antonia makes me
want to push harder.
297
00:11:36,266 --> 00:11:37,900
Let's test this baby out.
298
00:11:39,567 --> 00:11:41,000
Oh. I mean...
299
00:11:41,000 --> 00:11:43,567
Hey, hey, hey!
What's up?
300
00:11:43,567 --> 00:11:45,667
Joining me, our
Michelin-recommended chef,
301
00:11:45,667 --> 00:11:48,667
the wildcard himself,
Chef Justin Warner.
302
00:11:48,667 --> 00:11:52,367
And award-winning restaurateur
and the TOC 3 hamp,
303
00:11:52,367 --> 00:11:55,200
the one and only "Sweet Tea,"
Chef Tiffani Faison.
304
00:11:55,200 --> 00:11:57,300
Tiffani and Justin will help
explain our chefs' moves
305
00:11:57,300 --> 00:11:59,066
and present their dishes
to the judges
306
00:11:59,066 --> 00:12:00,367
during the blind tasting.
307
00:12:00,367 --> 00:12:01,900
We are also joined
by Hunter Fieri,
308
00:12:01,900 --> 00:12:04,367
who will be talking with
our chefs behind the scenes,
309
00:12:04,367 --> 00:12:05,867
and Sir Simon Majumdar,
310
00:12:05,867 --> 00:12:09,266
who will get the judges' take
on our semifinal challenges.
311
00:12:12,800 --> 00:12:13,867
[Antonia]
My tester was perfect.
312
00:12:13,867 --> 00:12:14,900
This is what we're doing.
313
00:12:14,900 --> 00:12:16,967
-Talk to me.
-So, um...
314
00:12:16,967 --> 00:12:18,800
I'm gonna do
the whole fried fish.
315
00:12:19,367 --> 00:12:20,400
So I'm gonna do-- I know.
316
00:12:20,400 --> 00:12:21,900
Having traveled a lot
throughout the Caribbean,
317
00:12:21,900 --> 00:12:24,266
literally, like boats
would pull up into the sand,
318
00:12:24,266 --> 00:12:25,800
whole fish would come out,
319
00:12:25,800 --> 00:12:27,867
throw it into the fryer
and escabeche the whole top.
320
00:12:27,867 --> 00:12:28,834
It's good.
321
00:12:29,567 --> 00:12:33,667
So I'm gonna do
a whole fried pompano
322
00:12:33,667 --> 00:12:35,867
with a ton
of vegetable escabeche,
323
00:12:35,867 --> 00:12:37,033
purple cauliflower puree.
324
00:12:37,033 --> 00:12:40,000
This is literally like what
Xea's grandpa used to make.
325
00:12:40,000 --> 00:12:42,166
-[Justin] Yeah.
-It was like
a porky escabeche.
326
00:12:42,166 --> 00:12:44,100
My daughter's grandfather
is Jamaican,
327
00:12:44,100 --> 00:12:46,000
so it's very much
in my wheelhouse.
328
00:12:46,000 --> 00:12:48,100
It's very much like flavors
that I'm familiar with.
329
00:12:48,100 --> 00:12:50,000
And where are all these
going to fry?
330
00:12:50,000 --> 00:12:51,367
They're gonna fry
in my fryers.
331
00:12:51,367 --> 00:12:53,066
Do you think it's gonna be
able to fry in time?
332
00:12:53,066 --> 00:12:54,800
I'm gonna fry in time.
I'm starting right now.
333
00:12:54,800 --> 00:12:56,266
I'm gonna pull them out,
I'm gonna let them rest,
334
00:12:56,266 --> 00:12:57,467
and then they're
gonna go right back in
335
00:12:57,467 --> 00:12:59,166
at the very, very end
336
00:12:59,166 --> 00:13:00,266
and get nice and crisp.
337
00:13:00,266 --> 00:13:02,200
-Like, a baby's bottom.
-Right?
338
00:13:02,200 --> 00:13:04,367
[Guy] Well, there's not
a lot of time in general.
339
00:13:04,367 --> 00:13:06,000
I mean, she's going for it.
Here's the thing.
340
00:13:06,000 --> 00:13:08,867
She can only fit one fish
in each fryer.
341
00:13:08,867 --> 00:13:11,066
[Antonia]
This can't be my last cook.
342
00:13:11,066 --> 00:13:14,900
Like, this has to be the cook
that gets me into the final.
343
00:13:14,900 --> 00:13:16,367
If I'm gonna go for it,
344
00:13:16,367 --> 00:13:17,900
it's gonna be
to fry a whole fish.
345
00:13:20,367 --> 00:13:21,600
Twenty-eight minutes.
346
00:13:23,300 --> 00:13:24,567
[Tiffani] I think I know
the answer to this,
347
00:13:24,567 --> 00:13:26,500
but what's our level
of experience with lava rocks?
348
00:13:26,500 --> 00:13:27,667
-Zero times.
-Zero times.
349
00:13:27,667 --> 00:13:29,066
Same, Chef.
350
00:13:29,066 --> 00:13:31,900
For my escabeche
poached pompano,
351
00:13:31,900 --> 00:13:33,367
my tortilla is just gonna add
352
00:13:33,367 --> 00:13:35,066
an awesome texture
into my dish.
353
00:13:35,066 --> 00:13:37,266
So I'm gonna
cook my tortillas first
354
00:13:37,266 --> 00:13:38,300
to really set them.
355
00:13:38,300 --> 00:13:39,467
What's the idea
with the tortillas?
356
00:13:39,467 --> 00:13:40,600
What-- what-- Is this...
357
00:13:40,600 --> 00:13:42,166
[Tiffani] Right there. So
we got a little puffy tacos
358
00:13:42,166 --> 00:13:44,000
-sort of like
tostada situation.
-Okay.
359
00:13:44,000 --> 00:13:46,000
[Britt] And then I'm gonna
bring it over to the fryer
360
00:13:46,000 --> 00:13:47,166
and get it nice and crispy,
361
00:13:47,166 --> 00:13:49,166
and hopefully
it'll give it that little puff
362
00:13:49,166 --> 00:13:50,367
that I'm looking for.
363
00:13:50,367 --> 00:13:51,367
-That's good.
-[Tiffani] All right.
364
00:13:51,367 --> 00:13:53,900
[Britt] A little
like puffy taco action.
365
00:13:53,900 --> 00:13:57,100
Mmm! Oh, my God.
Oh, my God, that's so good.
366
00:13:57,100 --> 00:13:59,767
Winning OC, to me,
is everything.
367
00:13:59,767 --> 00:14:02,567
I am so proud of where I'm at
in my career right now.
368
00:14:02,567 --> 00:14:05,000
I'm opening
my first restaurant
369
00:14:05,000 --> 00:14:06,367
with my fiancee.
370
00:14:06,367 --> 00:14:08,667
I have worked super-hard.
371
00:14:08,667 --> 00:14:10,967
And I feel
like having that belt
372
00:14:10,967 --> 00:14:12,300
and the championship behind me
373
00:14:12,300 --> 00:14:15,500
would really just
take me to the moon.
374
00:14:15,500 --> 00:14:18,233
[Tiffani] The caramelization
on those figs is bananas.
375
00:14:20,667 --> 00:14:22,367
[Antonia] The first
two pompano out of the fryer,
376
00:14:22,367 --> 00:14:24,066
they look amazing.
377
00:14:24,066 --> 00:14:25,166
I've taken in
a whole fried fish
378
00:14:25,166 --> 00:14:27,900
and I'm frying it
in appliances
379
00:14:27,900 --> 00:14:30,667
that aren't really meant
to have whole fish in them.
380
00:14:30,667 --> 00:14:31,867
[Justin] What's the plan
with the carrots?
381
00:14:31,867 --> 00:14:33,467
-Uh, to escabeche them.
-Got it.
382
00:14:33,467 --> 00:14:34,767
[Antonia]
Because this is a fried fish,
383
00:14:34,767 --> 00:14:36,900
the escabeche comes
from highly-vinegared
384
00:14:36,900 --> 00:14:38,600
and pickled vegetables.
385
00:14:40,266 --> 00:14:41,767
I'm back in the Final Four.
386
00:14:41,767 --> 00:14:43,667
How many more times
do I have to do this?
387
00:14:44,467 --> 00:14:45,634
Like, for real.
388
00:14:45,634 --> 00:14:48,500
Like, how many more times
do I need to be almost there?
389
00:14:48,500 --> 00:14:50,600
[Guy] Now,
to make the competition
as fair as possible,
390
00:14:50,600 --> 00:14:52,800
the judging is
done in a blind tasting.
391
00:14:52,800 --> 00:14:54,867
The judges don't know
who cooked what
392
00:14:54,867 --> 00:14:56,100
or who's even competing.
393
00:14:56,100 --> 00:14:58,367
The judges will be scoring
the dish based on taste,
394
00:14:58,367 --> 00:15:00,166
use of the items
on the Randomizer,
395
00:15:00,166 --> 00:15:00,967
and plating.
396
00:15:00,967 --> 00:15:02,367
The chef with
the highest score
397
00:15:02,367 --> 00:15:04,367
will move on
to the final round.
398
00:15:04,367 --> 00:15:06,300
And the other chef will
be eliminated,
399
00:15:06,300 --> 00:15:07,800
thinking about TOC 7.
400
00:15:09,367 --> 00:15:11,200
[Tiffani] This fish
is one of my favorite fish.
401
00:15:11,200 --> 00:15:13,500
Really creamy, really buttery,
really sweet.
402
00:15:13,500 --> 00:15:14,900
Also just hard to break down.
403
00:15:14,900 --> 00:15:16,166
She makes you work for it.
404
00:15:16,166 --> 00:15:18,166
It's got such
a huge rib cage.
405
00:15:18,166 --> 00:15:20,467
I mean, just a big body
and everything else,
406
00:15:20,467 --> 00:15:22,166
and just a tiny, little filet.
407
00:15:22,166 --> 00:15:24,300
[Britt] And I'm gonna get that
working skin side down
408
00:15:24,300 --> 00:15:26,100
on my lava rock.
409
00:15:26,100 --> 00:15:28,867
I'm gonna use
the fish bones and water.
410
00:15:29,900 --> 00:15:31,200
[Tiffani]
So fish stock, essentially,
411
00:15:31,200 --> 00:15:32,900
and just put
in purple pea flowers.
412
00:15:32,900 --> 00:15:34,867
They start blue,
and then when you add acid,
413
00:15:34,867 --> 00:15:36,266
they become purple.
414
00:15:36,266 --> 00:15:37,600
Which Chef just did.
415
00:15:37,600 --> 00:15:39,000
[Britt] All right,
back to the pompano.
416
00:15:39,000 --> 00:15:40,100
All I'm looking for
417
00:15:40,100 --> 00:15:42,367
is that skin
to get a little bit charred...
418
00:15:42,367 --> 00:15:44,200
[Tiffani] Lava rock
grilled pompano. Who knew?
419
00:15:44,200 --> 00:15:47,567
...because that beautiful
acidic pea flower broth
420
00:15:47,567 --> 00:15:49,467
is gonna
finish cooking my fish.
421
00:15:49,467 --> 00:15:51,100
[Tiffani] Oh!
422
00:15:51,100 --> 00:15:52,500
This is escabeche.
423
00:15:54,567 --> 00:15:57,166
Seventeen minutes, chefs.
We have seventeen left.
424
00:15:58,000 --> 00:15:59,767
[Justin]
What did I miss in that pot?
425
00:15:59,767 --> 00:16:01,000
[Antonia] Cream, coconut,
426
00:16:01,667 --> 00:16:02,667
chili.
427
00:16:02,667 --> 00:16:04,400
That's some purple puree.
428
00:16:04,400 --> 00:16:05,900
Where are we with lava rock?
429
00:16:05,900 --> 00:16:07,000
Anything so far?
430
00:16:07,000 --> 00:16:08,200
Uh, nothing yet, but, uh,
431
00:16:08,200 --> 00:16:09,467
we've got some
resting in the oven,
432
00:16:09,467 --> 00:16:11,166
and I think
we're about to see it.
433
00:16:11,166 --> 00:16:13,367
[Antonia] Then I take
the purple onions
434
00:16:13,367 --> 00:16:14,467
and just let them roast.
435
00:16:14,467 --> 00:16:15,767
[bell dings]
436
00:16:15,767 --> 00:16:17,066
[Justin] What's the plan
for the figs, Chef?
437
00:16:17,066 --> 00:16:19,867
I'm gonna grill some of them
on the lava stone.
438
00:16:21,567 --> 00:16:23,600
The only time
I have ever used a lava rock
439
00:16:23,600 --> 00:16:24,967
is like in a massage.
440
00:16:24,967 --> 00:16:26,867
I need lava rocks on the back
of my neck right now,
441
00:16:26,867 --> 00:16:28,000
I'm so stressed out.
442
00:16:28,000 --> 00:16:31,567
There are 10 minutes left
to be played.
443
00:16:31,567 --> 00:16:32,867
Ten minutes.
444
00:16:34,367 --> 00:16:38,100
[Britt] Giardiniera is like
a spicy pickled vegetable.
445
00:16:38,100 --> 00:16:40,166
So I'm gonna
take red wine vinegar,
446
00:16:40,166 --> 00:16:41,867
a little bit of sugar,
some salt,
447
00:16:41,867 --> 00:16:44,166
and add some
chili crisps to that.
448
00:16:44,166 --> 00:16:45,667
I'm gonna get that
nice and hot
449
00:16:45,667 --> 00:16:48,000
and pour it right over
my vegetables.
450
00:16:48,000 --> 00:16:50,266
Final Four
for the third year in a row.
451
00:16:50,266 --> 00:16:52,767
I am so ready
to get into that finale.
452
00:16:54,667 --> 00:16:56,567
Chefs, five minutes!
Five to go!
453
00:16:56,567 --> 00:16:57,800
Five to be plated.
454
00:16:59,867 --> 00:17:01,467
[Britt] I'm gonna plate
my tortilla on the side
455
00:17:01,467 --> 00:17:03,100
because I don't want it
to get soggy.
456
00:17:03,100 --> 00:17:06,066
I put down
my escabeche vegetables.
457
00:17:06,066 --> 00:17:07,066
Giardiniera.
458
00:17:07,066 --> 00:17:09,000
I'm hoping that the judges see
459
00:17:09,000 --> 00:17:12,467
how I intentionally
made everything purple.
460
00:17:12,467 --> 00:17:16,667
Then I add in my purple
cabbage escabeche sauce.
461
00:17:16,667 --> 00:17:18,900
Next, my beautiful
poached fish,
462
00:17:18,900 --> 00:17:20,567
escabeche style.
463
00:17:20,567 --> 00:17:22,200
Sixty seconds.
464
00:17:23,567 --> 00:17:24,667
[Antonia] I put a little bit
465
00:17:24,667 --> 00:17:27,400
of that coconut lime
cauliflower puree down,
466
00:17:27,400 --> 00:17:30,300
a little bit of purple cabbage
with the purple onion
467
00:17:30,300 --> 00:17:34,166
with those perfectly-roasted
lava rock figs.
468
00:17:34,166 --> 00:17:35,500
Then I put my fish down.
469
00:17:36,567 --> 00:17:38,266
I am taking this today.
470
00:17:38,266 --> 00:17:43,066
[audience]
Five, four, three, two, one!
471
00:17:43,066 --> 00:17:44,367
That's it!
472
00:17:46,300 --> 00:17:50,066
Semifinals of Division A
and Division B are done.
473
00:17:52,300 --> 00:17:55,100
I just did a whole giant fish.
474
00:17:55,100 --> 00:17:57,367
I was like, "Let's just
drop this in the deep fryer."
475
00:17:58,667 --> 00:17:59,900
Oh, my goodness.
476
00:18:00,667 --> 00:18:03,867
Forty-five minutes
goes by quick.
477
00:18:04,567 --> 00:18:05,667
I hope it's good.
478
00:18:06,266 --> 00:18:07,467
[exhales]
479
00:18:07,767 --> 00:18:09,000
Please.
480
00:18:09,800 --> 00:18:11,600
I am not
playing it safe right now.
481
00:18:11,600 --> 00:18:13,767
Like, I'm not
taking any chances.
482
00:18:13,767 --> 00:18:15,533
[sighs] Ah, man.
483
00:18:18,000 --> 00:18:19,300
[producer] How do you feel?
484
00:18:19,300 --> 00:18:20,367
I feel really good.
485
00:18:21,000 --> 00:18:23,367
I mean, it screams purple.
486
00:18:24,100 --> 00:18:25,467
Everything on my dish
is purple.
487
00:18:25,467 --> 00:18:27,800
I even tinted my fish purple.
488
00:18:28,467 --> 00:18:29,734
Our TOC udges have been
489
00:18:29,734 --> 00:18:34,100
waiting in their trailers for
the blind tasting to begin.
490
00:18:34,100 --> 00:18:37,200
One of the legendary titans
of Bobby's Triple Threat,
491
00:18:37,200 --> 00:18:38,400
Top Chef inner,
492
00:18:38,400 --> 00:18:41,567
and TOC's ery first champion,
493
00:18:41,567 --> 00:18:44,767
"B-Dub"
Chef Brooke Williamson.
494
00:18:44,767 --> 00:18:46,066
Brookey's here.
495
00:18:51,100 --> 00:18:53,000
It's so nice
to see her as a judge.
496
00:18:53,000 --> 00:18:54,166
She deserves it.
497
00:18:54,166 --> 00:18:55,467
What a G.
498
00:18:55,467 --> 00:18:58,300
Acclaimed restaurateur,
Chopped udge,
499
00:18:58,300 --> 00:19:01,300
-TOC 2, TOC 5...
-Oh, they're bringing
all the champs back.
500
00:19:01,300 --> 00:19:04,567
-Maneet!
-...the champ,
the "Dancing Spice Queen"
501
00:19:04,567 --> 00:19:06,000
Chef Maneet Chauhan!
502
00:19:06,000 --> 00:19:07,500
Yes, Maneet!
503
00:19:10,767 --> 00:19:13,266
Oh, I love to
see Maneet so much.
504
00:19:13,266 --> 00:19:15,166
She's judged me
quite a few times, too.
505
00:19:15,166 --> 00:19:17,300
And last definitely not least
Top Chef inner,
506
00:19:17,300 --> 00:19:18,667
James Beard finalist,
507
00:19:18,667 --> 00:19:20,467
and TOC 4 hamp,
508
00:19:20,467 --> 00:19:23,567
-the one and only
Chef Mei Lin.
-Mei Lin!
509
00:19:25,467 --> 00:19:26,667
I love this.
510
00:19:29,700 --> 00:19:31,400
That's a fantastic panel.
511
00:19:31,400 --> 00:19:32,667
Guys, I want to be
on the wall.
512
00:19:32,667 --> 00:19:33,867
I want to be with you.
513
00:19:34,500 --> 00:19:35,867
Take me with you.
514
00:19:35,867 --> 00:19:37,066
Here we go.
515
00:19:37,066 --> 00:19:39,300
Randomizer gave whole pompano.
516
00:19:39,300 --> 00:19:40,667
The produce was figs.
517
00:19:40,667 --> 00:19:42,800
Equipment was the lava rocks.
518
00:19:42,800 --> 00:19:44,600
The style was escabeche.
519
00:19:44,600 --> 00:19:48,166
And the color that needed to
be recognized was purple.
520
00:19:48,166 --> 00:19:50,767
And here to present to you is
the one and only wildcard
521
00:19:50,767 --> 00:19:52,166
Justin Warner.
522
00:19:52,166 --> 00:19:56,467
Judges, this is whole
crispy escabeche pompano.
523
00:19:56,467 --> 00:19:58,567
It's accompanied by a medley
524
00:19:58,567 --> 00:20:01,166
of pickled
and purple ingredients.
525
00:20:01,166 --> 00:20:04,467
The figs were grilled
on the lava rock
526
00:20:04,467 --> 00:20:05,967
and then accompanied by
527
00:20:05,967 --> 00:20:10,300
a raw yet acidulated
preparation atop the fish.
528
00:20:10,300 --> 00:20:11,667
They're eating a lot.
529
00:20:11,667 --> 00:20:14,266
Did they not
eat breakfast today?
530
00:20:14,266 --> 00:20:18,166
To get to the semifinals
and the finale,
531
00:20:18,166 --> 00:20:19,600
you need to take big risks.
532
00:20:20,500 --> 00:20:24,166
And I am loving
how gutsy this chef was
533
00:20:24,166 --> 00:20:27,367
to take the whole pompano
and to deep fry it.
534
00:20:27,367 --> 00:20:30,967
Right? It takes time.
It is beautiful.
535
00:20:30,967 --> 00:20:32,166
The cook on this fish
536
00:20:32,166 --> 00:20:35,467
reminds me
of crispy skin pork.
537
00:20:35,467 --> 00:20:37,166
-Yeah. Yeah.
-Like a chicharron.
538
00:20:37,166 --> 00:20:40,066
And that is a very,
very good thing.
539
00:20:40,066 --> 00:20:41,367
Well, I guess I'm going home.
540
00:20:41,367 --> 00:20:44,200
The escabeche is probably
my favorite part.
541
00:20:44,200 --> 00:20:48,000
I love the acid
with the pickled chilis.
542
00:20:48,000 --> 00:20:51,867
However, I'm not getting
that much purple.
543
00:20:51,867 --> 00:20:53,266
I was expecting
544
00:20:53,266 --> 00:20:55,667
a lot more purple
just thrown at you.
545
00:20:56,400 --> 00:20:57,367
What?
546
00:20:57,367 --> 00:20:58,367
The cauliflower puree
547
00:20:58,367 --> 00:21:00,066
kind of creates
this dipping sauce.
548
00:21:00,066 --> 00:21:03,867
And the balance of the figs
that are perfectly roasted
549
00:21:03,867 --> 00:21:06,266
against the balance
of that acid
550
00:21:06,266 --> 00:21:07,967
makes this dish so craveable.
551
00:21:09,700 --> 00:21:11,667
I don't know if they like it.
552
00:21:11,667 --> 00:21:13,000
All right, judges.
Thank you very much.
553
00:21:13,000 --> 00:21:14,700
Your scorecards
are in front of you.
554
00:21:14,700 --> 00:21:16,567
50 points available in taste,
555
00:21:16,567 --> 00:21:18,967
40 points available
on the use of the Randomizer,
556
00:21:18,967 --> 00:21:20,367
and 10 points of plating.
557
00:21:21,900 --> 00:21:23,600
I don't know.
558
00:21:23,600 --> 00:21:25,367
I don't know how they judge.
559
00:21:25,867 --> 00:21:27,200
[exclaims nervously]
560
00:21:27,200 --> 00:21:29,767
serving the whole pompano
was really, really smart.
561
00:21:30,400 --> 00:21:31,600
Wildly smart.
562
00:21:31,600 --> 00:21:34,600
I'm just excited to see what
they're gonna say about mine.
563
00:21:34,600 --> 00:21:35,667
I know I hit purple.
564
00:21:37,367 --> 00:21:38,900
I got all four champs
together at one time.
565
00:21:38,900 --> 00:21:40,266
Is that awesome or what?
566
00:21:46,667 --> 00:21:49,500
Judges, chefs,
fellow belt baddies,
567
00:21:49,500 --> 00:21:50,667
in front of you,
568
00:21:50,667 --> 00:21:52,467
you have pompano escabeche
569
00:21:52,467 --> 00:21:54,600
with a purple
veggie escabeche,
570
00:21:54,600 --> 00:21:57,266
a fresh purple sauce
of cabbage and fig,
571
00:21:57,266 --> 00:21:58,900
and a fresh masa tostada.
572
00:21:58,900 --> 00:22:01,500
Look how cute
my little tostada is.
573
00:22:01,500 --> 00:22:04,266
[Tiffani] The lava rocks were
used to roast the pompano
574
00:22:04,266 --> 00:22:07,567
before it was finished
in the escabeche
of the purple pea flower.
575
00:22:07,567 --> 00:22:08,767
I mean,
they can't stop eating it.
576
00:22:08,767 --> 00:22:11,467
When I think of escabeche
or an escabeche,
577
00:22:11,467 --> 00:22:13,100
I want these tart flavors.
578
00:22:13,100 --> 00:22:14,567
These are bright.
579
00:22:14,567 --> 00:22:18,000
I've got to comment
on the tostada.
580
00:22:18,467 --> 00:22:20,100
It is so crisp.
581
00:22:20,100 --> 00:22:22,266
-It is such a beautiful--
-Yes!
582
00:22:22,266 --> 00:22:24,467
You can hear
the crackle of it.
583
00:22:24,467 --> 00:22:25,867
It is absolutely amazing.
584
00:22:25,867 --> 00:22:29,400
And I think that texture
is required for this dish.
585
00:22:29,400 --> 00:22:33,266
There's still this tiny,
little bowl of perfection
586
00:22:33,266 --> 00:22:34,767
in so many ways here.
587
00:22:34,767 --> 00:22:39,900
-Um, there are some really
incredible bites to be had.
-Wow.
588
00:22:39,900 --> 00:22:41,367
This doesn't sound good.
589
00:22:41,367 --> 00:22:44,100
If I am going to nitpick,
I don't see whole fish here.
590
00:22:44,100 --> 00:22:47,100
-That's fair.
-And I do want that skin
to be a little bit crispier.
591
00:22:47,100 --> 00:22:48,967
Wow, what a stunner.
592
00:22:48,967 --> 00:22:51,800
I love the purple figs.
I love the purple cauliflower.
593
00:22:51,800 --> 00:22:52,900
It's purple in your face.
594
00:22:54,200 --> 00:22:55,467
I lost.
595
00:22:55,467 --> 00:22:58,467
I do have to say that
my pompano was undercooked.
596
00:22:58,467 --> 00:23:01,467
-Yes!
-It was a little raw
in the center.
597
00:23:01,467 --> 00:23:03,166
-And...
-Hmm.
598
00:23:03,166 --> 00:23:05,800
I wish that the skin
was a little bit crispier.
599
00:23:05,800 --> 00:23:07,266
Thank you, judges.
Thank you very much.
600
00:23:07,266 --> 00:23:09,500
-All right...
-I am not walking into this
confident right now.
601
00:23:09,500 --> 00:23:11,800
Winning TOC s everything
right now.
602
00:23:11,800 --> 00:23:13,467
One week, I get married.
603
00:23:13,467 --> 00:23:15,367
I've put my life on hold.
604
00:23:15,367 --> 00:23:16,767
I put the restaurant
on hold...
605
00:23:18,066 --> 00:23:20,467
to be here, right here,
to win.
606
00:23:21,066 --> 00:23:22,300
I'm proud of myself.
607
00:23:22,300 --> 00:23:24,100
I don't want to go home.
608
00:23:24,100 --> 00:23:26,767
Pull me out of purgatory!
609
00:23:26,767 --> 00:23:28,800
Pull me out of TOC urgatory!
610
00:23:28,800 --> 00:23:32,200
We're inching closer
to the finale tonight.
611
00:23:33,467 --> 00:23:34,867
Let's bring 'em back out.
612
00:23:34,867 --> 00:23:37,066
Chef Britt Rescigno!
613
00:23:37,066 --> 00:23:39,166
Chef Antonia Lofaso!
614
00:23:42,567 --> 00:23:44,166
Amazing.
615
00:23:44,166 --> 00:23:46,500
Mmm. What an honor.
616
00:23:46,500 --> 00:23:49,867
Chefs,
in the final evening of TOC 6,
617
00:23:49,867 --> 00:23:53,600
that opening battle was money.
618
00:23:53,600 --> 00:23:55,000
Ladies and gentlemen...
619
00:23:58,567 --> 00:24:03,166
-We have an exact tie
at 82 each.
-No!
620
00:24:08,667 --> 00:24:10,967
Ladies and gentlemen...
621
00:24:10,967 --> 00:24:15,467
-We have an exact tie
at 82 each.
-No!
622
00:24:16,500 --> 00:24:20,700
There's one deciding factor
that takes place in a tie,
623
00:24:20,700 --> 00:24:22,066
-and that is...
-Flavor.
624
00:24:22,066 --> 00:24:25,667
...that taste
will prevail first.
625
00:24:25,667 --> 00:24:29,000
One chef scored a 41
out of taste.
626
00:24:29,000 --> 00:24:30,166
One scored a 40.
627
00:24:30,166 --> 00:24:32,667
However, one scored a 9
out of plating.
628
00:24:32,667 --> 00:24:33,900
The other scored an 8.
629
00:24:35,500 --> 00:24:38,467
Ladies and gentlemen, the
winner of the semifinal battle
630
00:24:38,467 --> 00:24:43,400
between Chef Britt Rescigno
and Chef Antonia Lofaso is...
631
00:24:50,567 --> 00:24:52,166
Antonia Lofaso!
632
00:24:52,166 --> 00:24:53,667
[audience cheering]
633
00:24:54,266 --> 00:24:55,467
Wow!
634
00:25:03,266 --> 00:25:04,200
One day.
635
00:25:05,400 --> 00:25:06,700
[exhales]
636
00:25:15,367 --> 00:25:19,567
This is not even the beginning
of the end of Britt.
637
00:25:19,567 --> 00:25:22,467
This is just stoking the fire
638
00:25:22,467 --> 00:25:24,900
and throwing maybe a cup
of gas on it.
639
00:25:24,900 --> 00:25:26,467
-100%.
-Ladies and gentlemen,
640
00:25:26,467 --> 00:25:28,467
the one and only
"Angry Italian."
641
00:25:28,467 --> 00:25:30,367
[audience cheering]
642
00:25:30,367 --> 00:25:31,667
You did awesome.
643
00:25:31,667 --> 00:25:32,767
Thanks.
644
00:25:33,600 --> 00:25:35,300
-Love you.
-Love you.
645
00:25:37,767 --> 00:25:42,166
Britt! Britt! Britt! Britt!
Britt! Britt! Britt!
646
00:25:44,300 --> 00:25:45,700
Man, that was tough.
647
00:25:46,667 --> 00:25:47,667
[sniffles]
648
00:25:47,667 --> 00:25:49,000
I need a second.
649
00:25:51,700 --> 00:25:53,367
[crying]
650
00:25:54,667 --> 00:25:56,567
[exhales]
651
00:25:56,567 --> 00:25:59,100
It's like all this emotion
that you just hold on to.
652
00:26:02,700 --> 00:26:04,367
[exhales] Okay.
653
00:26:11,800 --> 00:26:13,767
It's hard.
This is the hardest thing.
654
00:26:14,867 --> 00:26:16,166
You put everything into it,
655
00:26:16,166 --> 00:26:18,500
and sometimes
it doesn't work out.
656
00:26:18,500 --> 00:26:20,500
It just felt like it
this year.
657
00:26:21,200 --> 00:26:22,767
It really felt like it.
658
00:26:24,000 --> 00:26:25,200
My dear friend,
659
00:26:26,066 --> 00:26:29,667
you are returning
to the finals of TOC!
660
00:26:29,667 --> 00:26:31,400
[audience cheering]
661
00:26:32,467 --> 00:26:33,667
[Guy] In there! Right?
662
00:26:34,600 --> 00:26:36,567
-Going back, baby!
-[screaming]
663
00:26:37,767 --> 00:26:41,767
"The Princess Warrior"
Chef Antonia Lofaso!
664
00:26:48,066 --> 00:26:49,767
Wow!
665
00:26:52,000 --> 00:26:53,667
Okay, that was close.
666
00:26:53,667 --> 00:26:55,400
I would just like to say
I want to celebrate,
667
00:26:55,400 --> 00:26:56,767
but that was really close.
668
00:26:56,767 --> 00:27:00,100
I mean, here's the thing.
I was not coming back.
669
00:27:00,100 --> 00:27:03,567
This feels
like full vindication.
670
00:27:03,900 --> 00:27:05,266
[sighs]
671
00:27:07,266 --> 00:27:08,900
-I did it. I know.
-Amazing cook.
672
00:27:08,900 --> 00:27:10,867
Obviously, like,
me frying a fish,
673
00:27:10,867 --> 00:27:12,567
I know I took a big risk.
I was nervous.
674
00:27:12,567 --> 00:27:14,000
I mean, you crushed it.
675
00:27:14,000 --> 00:27:15,700
You're back here again.
Second year in a row.
676
00:27:15,700 --> 00:27:17,000
How you feeling?
You feeling--
677
00:27:17,000 --> 00:27:18,800
I'm feeling warmed up,
and I'm ready for the final.
678
00:27:18,800 --> 00:27:19,767
-You're ready to go?
-Let's go.
679
00:27:19,767 --> 00:27:22,266
One semifinal left.
680
00:27:22,266 --> 00:27:23,367
Are you ready?
681
00:27:23,367 --> 00:27:26,066
-[audience cheering]
-Let's bring it!
682
00:27:26,066 --> 00:27:29,567
We have the number five seed,
Chef Sara Bradley,
683
00:27:29,567 --> 00:27:33,467
a seasoned culinary competitor
who has been unstoppable
684
00:27:33,467 --> 00:27:36,066
in her first year in
the OC Arena.
685
00:27:36,066 --> 00:27:37,867
It's my first time on TOC,
and here I am.
686
00:27:37,867 --> 00:27:39,867
I'm like...
I'm in the semifinals.
687
00:27:39,867 --> 00:27:41,667
Like, here I am,
just two cooks away
688
00:27:41,667 --> 00:27:43,567
from getting that belt
and getting that ring
689
00:27:43,567 --> 00:27:45,000
and that big old
briefcase of money.
690
00:27:45,000 --> 00:27:47,800
Her opponent, wow,
number three seed,
691
00:27:47,800 --> 00:27:49,500
Chef Lee Anne Wong,
692
00:27:49,500 --> 00:27:52,100
who has taken down
three powerhouse chefs
693
00:27:52,100 --> 00:27:54,500
to make her way
into the Final Four
694
00:27:54,500 --> 00:27:56,667
for the first time!
695
00:27:58,767 --> 00:28:00,266
It's been
a super-difficult year
696
00:28:00,266 --> 00:28:03,500
post fire after my restaurant
in Maui burned down.
697
00:28:03,500 --> 00:28:05,867
This would be such a huge win
698
00:28:05,867 --> 00:28:08,166
for myself,
my family, my staff.
699
00:28:08,166 --> 00:28:10,266
Um, for me.
700
00:28:10,266 --> 00:28:13,000
This is something that,
like, I need.
701
00:28:13,000 --> 00:28:14,800
I've been without
primary income for a year.
702
00:28:16,300 --> 00:28:20,767
So that money
would buy us time.
703
00:28:20,767 --> 00:28:23,166
So there's a lot of things
that pushed me to come
704
00:28:23,166 --> 00:28:26,767
on national television
and cook in competitions.
705
00:28:26,767 --> 00:28:28,900
My family, like this
is betterment for my family.
706
00:28:28,900 --> 00:28:31,467
The 2-year-old has no clue
what is going on.
707
00:28:31,467 --> 00:28:33,300
She keeps just saying,
"Mommy's on a work trip."
708
00:28:33,300 --> 00:28:35,767
The 5-year-old,
she knows what's going on,
709
00:28:35,767 --> 00:28:37,066
but you don't want to give
too much away
710
00:28:37,066 --> 00:28:39,300
because the 5-year-old
loves nothing more
711
00:28:39,300 --> 00:28:40,667
than to spoil a secret.
712
00:28:40,667 --> 00:28:41,700
Um, you know,
713
00:28:41,700 --> 00:28:43,266
I've been speaking with
my husband and everything.
714
00:28:43,266 --> 00:28:45,500
He's holding it down at home.
715
00:28:45,500 --> 00:28:47,367
Yeah.
They're really proud of me.
716
00:28:48,567 --> 00:28:50,100
All right. Let's go do this.
717
00:28:50,867 --> 00:28:52,000
All right.
718
00:28:52,000 --> 00:28:53,066
Are you ready?
719
00:28:54,800 --> 00:28:56,567
Then, let's light this up!
720
00:28:56,567 --> 00:28:57,567
♪ Come and get some! ♪
721
00:29:01,767 --> 00:29:03,000
♪ Come and get some! ♪
722
00:29:03,000 --> 00:29:05,266
[Guy] She's a two-time
Top Chef runner-up
723
00:29:05,266 --> 00:29:07,900
with an award-winning
Kentucky restaurant
and bourbon bar
724
00:29:07,900 --> 00:29:10,300
serving up Southern cuisine
combined with
725
00:29:10,300 --> 00:29:13,667
the flavors of her Jewish
and Appalachian heritage.
726
00:29:13,667 --> 00:29:15,700
[upbeat hip-hop music playing]
727
00:29:17,166 --> 00:29:19,667
[Guy] She out-cooked
Chef Nini Nguyen
in the quarterfinals
728
00:29:19,667 --> 00:29:21,767
with a dish
that the judges called...
729
00:29:21,767 --> 00:29:23,266
Really elegantly done.
730
00:29:23,266 --> 00:29:25,467
This chef nailed
the Randomizer.
731
00:29:25,467 --> 00:29:28,266
[Guy] Make some noise,
for the Duchess of Paducah,
732
00:29:28,266 --> 00:29:32,100
the one and only
Chef Sara Bradley!
733
00:29:33,266 --> 00:29:37,266
-[screaming in joy]
-[audience cheering
and applauding]
734
00:29:44,700 --> 00:29:46,233
This has been a whirlwind.
735
00:29:46,233 --> 00:29:49,767
It's like one of those movies
where you don't know
where that cowboy is from,
736
00:29:49,767 --> 00:29:51,667
and he just rides in,
737
00:29:51,667 --> 00:29:54,166
-and just starts shooting
the place up.
-[mimics gunshots]
738
00:29:54,166 --> 00:29:55,533
And then just rides out.
739
00:29:55,533 --> 00:29:58,667
I'm gonna try to, like,
ride out into that sunset.
Like, all the way.
740
00:29:58,667 --> 00:30:03,367
But another one of the people
that I'm a super fan of...
741
00:30:03,367 --> 00:30:06,266
She's
a James Beard semifinalist
for best chef
742
00:30:06,266 --> 00:30:09,967
with acclaimed restaurants
in Hawaii and Japan.
743
00:30:09,967 --> 00:30:12,100
And she beat out
Chef Joe Sasto
in the quarterfinals
744
00:30:12,100 --> 00:30:14,266
with a bamboo-steamed
duck breast
745
00:30:14,266 --> 00:30:16,000
that Ming Tsai called...
746
00:30:16,000 --> 00:30:17,400
Executed perfectly.
747
00:30:19,166 --> 00:30:23,367
Put your hands together,
the one and only Mama Wong.
748
00:30:23,367 --> 00:30:26,467
Chef Lee Anne Wong!
749
00:30:36,500 --> 00:30:39,867
Chef, you've got it all.
You've been there,
you've done that.
750
00:30:39,867 --> 00:30:41,867
I've never been here.
751
00:30:41,867 --> 00:30:43,066
Well, I was just getting ready
to say that.
752
00:30:43,066 --> 00:30:44,667
I want it pretty bad
this year.
753
00:30:44,667 --> 00:30:47,100
It's been a rough year,
and I'm here to win.
754
00:30:47,100 --> 00:30:49,066
I want to go home
with a belt and a briefcase.
755
00:30:49,066 --> 00:30:51,200
-Got a lot to prove.
-Yeah.
756
00:30:51,200 --> 00:30:53,000
I think they both
have a lot to prove.
757
00:30:53,000 --> 00:30:55,000
Let's take it
to the randomizer.
Right this way.
758
00:30:59,100 --> 00:31:02,467
Protein, produce,
equipment, style,
and the wildcard color.
759
00:31:02,467 --> 00:31:04,700
Because you are
in the semifinals,
760
00:31:04,700 --> 00:31:06,400
we're giving you 45 minutes.
761
00:31:06,400 --> 00:31:09,166
Forty-five minutes to cook.
I'm a giver.
762
00:31:09,166 --> 00:31:10,967
All right, here we go!
Audience, help me out!
763
00:31:10,967 --> 00:31:12,600
Protein.
764
00:31:16,200 --> 00:31:18,266
[groaning]
765
00:31:18,266 --> 00:31:20,600
Color goes to...
766
00:31:20,600 --> 00:31:22,600
Back in black.
767
00:31:22,600 --> 00:31:24,400
En papillote.
768
00:31:24,400 --> 00:31:25,567
Perfect.
769
00:31:25,567 --> 00:31:27,300
[Guy] Turmeric leaves.
770
00:31:27,300 --> 00:31:29,266
Sorrel.
771
00:31:29,266 --> 00:31:35,367
Abalone, elk, chicken.
772
00:31:35,367 --> 00:31:37,767
-Chicken!
-[audience cheering]
773
00:31:40,066 --> 00:31:45,100
[Guy] Blue Silkie chicken,
sorrel, turmeric leaves,
en papillote, black.
774
00:31:45,100 --> 00:31:47,700
-Any questions?
-Are you being serious?
775
00:31:47,700 --> 00:31:50,467
It's the semifinals of TOC VI.
Let's go.
776
00:31:50,467 --> 00:31:54,000
[audience cheering]
777
00:32:01,867 --> 00:32:05,066
We've never seen this in TOC.
778
00:32:05,066 --> 00:32:08,266
Blue Silkie chicken.
A little bit more like duck
than it would be chicken.
779
00:32:08,266 --> 00:32:11,500
But the crazy thing
is this blue, vibrant skin.
780
00:32:11,500 --> 00:32:13,967
Sorrel is a very tart,
acidic herb.
781
00:32:13,967 --> 00:32:16,000
It's got similarities
that you'd find in spinach.
782
00:32:16,000 --> 00:32:19,400
They've got to use
the turmeric leaves
as a piece of equipment.
783
00:32:19,400 --> 00:32:23,767
They can wrap it and steam it,
they can wrap it and bake it.
Whatever they wanna do.
784
00:32:23,767 --> 00:32:25,567
En papillote means
to cook in a package.
785
00:32:25,567 --> 00:32:27,467
Typically done
with parchment paper.
786
00:32:27,467 --> 00:32:30,266
And then black. [exhales]
787
00:32:30,266 --> 00:32:32,500
My randomizer was a gift
in comparison to this.
788
00:32:32,500 --> 00:32:34,066
-Tiff.
-Congratulations. Welcome.
789
00:32:34,066 --> 00:32:35,367
Thank you!
790
00:32:35,367 --> 00:32:37,967
We end up
with blue Silkie chicken,
and I'm from Kentucky.
791
00:32:37,967 --> 00:32:39,967
What do you think
I'm gonna do with it?
792
00:32:39,967 --> 00:32:41,200
I'm gonna fry it.
793
00:32:42,166 --> 00:32:42,967
[Tiffani] What
are you thinking?
794
00:32:42,967 --> 00:32:44,266
[Sara] Nashville
hot fried chicken.
795
00:32:44,266 --> 00:32:46,367
Whoa!
796
00:32:46,367 --> 00:32:48,000
What's the steamer for, Chef?
797
00:32:48,000 --> 00:32:49,166
[Sara] Throw in
the en papillote.
798
00:32:49,166 --> 00:32:52,166
So I'm doing
crispy Silkie chicken,
799
00:32:52,166 --> 00:32:53,367
en papillote potatoes,
800
00:32:53,367 --> 00:32:55,667
and a Silkie
schmaltz chili oil.
801
00:32:55,667 --> 00:32:58,367
I'm just getting 'em warm
while I work on
some other stuff.
802
00:32:58,367 --> 00:33:01,700
Lee Anne and I,
we're playing for our family,
for our communities.
803
00:33:01,700 --> 00:33:04,467
The matchup
is gonna be so strong
804
00:33:04,467 --> 00:33:11,266
because we both have a desire
to make people's lives better
805
00:33:11,266 --> 00:33:13,567
by being here
and cooking and winning.
806
00:33:16,000 --> 00:33:18,667
[Lee Anne] We get
the randomizer
of the ages, right?
807
00:33:18,667 --> 00:33:20,900
Most people would run away
screaming in terror.
808
00:33:22,467 --> 00:33:25,400
I was trained
classical French,
809
00:33:25,400 --> 00:33:29,166
so I wanna do this dish,
like, truly en papillote.
810
00:33:29,166 --> 00:33:32,266
We're gonna do
French-Asian today.
811
00:33:32,266 --> 00:33:37,066
I am making
"black" Silkie chicken
and dumplings en papillote.
812
00:33:37,066 --> 00:33:39,900
In order to actually
make this successful,
813
00:33:39,900 --> 00:33:41,700
I need to prepare
every element
814
00:33:41,700 --> 00:33:43,667
that's gonna be in this
815
00:33:43,667 --> 00:33:45,567
before I can even start
building my papillotes.
816
00:33:45,567 --> 00:33:49,066
But you know what?
I've made it all the way
to the Final 4.
817
00:33:49,066 --> 00:33:50,100
I wanna risk it all.
818
00:33:50,100 --> 00:33:51,533
Time is ticking away.
819
00:33:53,967 --> 00:33:56,100
[Sara] I mean,
the blue Silkie chicken
is an interesting breed.
820
00:33:56,100 --> 00:33:59,367
It's super lean,
the legs are where
most of the meat are,
821
00:33:59,367 --> 00:34:01,567
and it's not even
a meaty bird at that.
822
00:34:01,567 --> 00:34:06,300
I'm gonna make
a Silkie schmaltz chili oil
to drizzle all over the top.
823
00:34:06,300 --> 00:34:08,100
[Tiffani] This is smart.
Those chickens have no fat,
824
00:34:08,100 --> 00:34:09,700
so Chef just went
and got schmaltz.
825
00:34:09,700 --> 00:34:11,767
So chicken
goes into the schmaltz...
826
00:34:11,767 --> 00:34:15,367
-Which is chicken fat.
-Chicken fatsies.
827
00:34:15,367 --> 00:34:17,567
This is gonna be the base
for my Nashville hot sauce.
828
00:34:17,567 --> 00:34:19,000
Real smart stuff.
829
00:34:20,066 --> 00:34:21,166
[Justin] Chef,
what's the plan?
830
00:34:21,166 --> 00:34:23,300
[Lee Anne] I'm making
a blue chicken stock.
831
00:34:23,300 --> 00:34:27,266
The pressure cooker is awesome
for making stock like that.
832
00:34:27,266 --> 00:34:29,166
Get as much flavor
as possible.
833
00:34:29,166 --> 00:34:32,266
I wanna really get this
sort of concentrated jus
834
00:34:32,266 --> 00:34:34,467
that is just
pure chicken flavor.
835
00:34:34,467 --> 00:34:35,767
Okay.
836
00:34:36,467 --> 00:34:38,000
Very little meat on here.
837
00:34:40,000 --> 00:34:42,867
And take the thighs
and make a mousseline
out of it.
838
00:34:42,867 --> 00:34:46,367
I add a little bit of garlic,
a little ginger, some butter,
some cream,
839
00:34:46,367 --> 00:34:52,200
and a big handful of sorrel
to make this sort of paste
that I am going to spread
840
00:34:52,200 --> 00:34:56,567
between two pounded, seasoned
blue Silkie chicken breasts.
841
00:34:56,567 --> 00:34:59,867
So the Silkie found its way
into the pressure cooker
to make the stock.
842
00:34:59,867 --> 00:35:02,967
The breasts have been
trimmed up, separated,
and pounded.
843
00:35:02,967 --> 00:35:05,567
Over here, we have
a leg meat mousseline.
844
00:35:06,700 --> 00:35:08,900
[Guy] And this is gonna go
into a turmeric leaf?
845
00:35:08,900 --> 00:35:10,100
[Justin] Probably
a new turmeric leaf, yeah.
846
00:35:10,100 --> 00:35:12,467
-[Guy] And steamed?
-[Justin] Yeah.
847
00:35:12,467 --> 00:35:14,367
Yeah, this is a wild one, man.
I'm stoked.
848
00:35:15,300 --> 00:35:18,000
[Lee Anne] Sara
is a killer chef.
849
00:35:18,000 --> 00:35:20,367
This is her first time
in the game,
and she's badass.
850
00:35:20,367 --> 00:35:23,567
But I'm here to represent
my community, my family.
851
00:35:23,567 --> 00:35:28,266
It's a really big deal to me.
[voice shaking]
852
00:35:28,266 --> 00:35:30,100
I was like, "Stop crying.
Don't be that person."
853
00:35:32,467 --> 00:35:34,767
[Tiffani] The hallmark
of Nashville hot chicken
854
00:35:34,767 --> 00:35:37,000
is that most of the heat
is contained in fat.
855
00:35:37,000 --> 00:35:39,066
It's then poured
over the chicken
once it's fried.
856
00:35:39,066 --> 00:35:41,900
It keeps the chicken crispy,
as opposed to weighing
it down.
857
00:35:41,900 --> 00:35:45,600
[Sara] I have pushed
really hard to change
the way people think
858
00:35:45,600 --> 00:35:47,867
about the culinary scene
in Kentucky.
859
00:35:47,867 --> 00:35:49,667
Sometimes we get overlooked.
860
00:35:49,667 --> 00:35:52,967
But a stage like this?
Amazing.
861
00:35:54,667 --> 00:35:55,934
[Tiffani] Chef, talk to me
en papillote.
862
00:35:55,934 --> 00:35:59,500
[Sara] En papillote,
I am gonna do these
blackened potatoes.
863
00:35:59,500 --> 00:36:01,100
Papillote just means
"in a pouch,"
864
00:36:01,100 --> 00:36:02,800
so you can do it
many different ways.
865
00:36:02,800 --> 00:36:05,967
These potatoes
are gonna end up
in the turmeric leaves
866
00:36:05,967 --> 00:36:08,066
with a little bit
of blackening seasoning.
867
00:36:08,066 --> 00:36:09,266
This randomizer is hard.
868
00:36:09,266 --> 00:36:12,166
-This is a hard randomizer.
-It's a tough one.
869
00:36:12,166 --> 00:36:13,266
And they have 17 minutes left.
870
00:36:14,967 --> 00:36:18,467
Crazy, what goes down
in 45 minutes.
871
00:36:19,500 --> 00:36:21,567
What's the next move, Chef?
872
00:36:21,567 --> 00:36:25,467
[Lee Anne] I want to make
some super-quick
dumpling dough.
873
00:36:25,467 --> 00:36:27,567
I mixed it
with some activated charcoal,
874
00:36:27,567 --> 00:36:30,667
and I wanna make these
little black flour dumplings.
875
00:36:30,667 --> 00:36:31,867
[Justin] Chicken
and dumplings, Chef?
876
00:36:31,867 --> 00:36:33,300
[Lee Anne] Chicken
and dumplings, baby.
877
00:36:33,300 --> 00:36:34,567
[Justin] When that boils,
it's gonna be jet black.
878
00:36:37,667 --> 00:36:39,533
She's cruising.
879
00:36:42,000 --> 00:36:46,266
[Tiffani] Blackening seasoning
in the chicken flour.
880
00:36:46,266 --> 00:36:50,767
[Sara] A key
to really crazy crispy chicken
is to let it sit in the flour.
881
00:36:50,767 --> 00:36:53,367
And that buttermilk almost
makes, like, a wet batter.
882
00:36:53,367 --> 00:36:56,000
Then you dredge it again
right before you fry it.
883
00:36:56,000 --> 00:36:58,567
You can get almost,
like, a double crust.
884
00:36:58,567 --> 00:37:00,066
With the feet on, I like it.
885
00:37:00,066 --> 00:37:02,166
Ash is working.
886
00:37:04,200 --> 00:37:06,000
Ash gives
a really nice flavor
887
00:37:06,000 --> 00:37:07,567
especially when you have
something that's super fried.
888
00:37:07,567 --> 00:37:09,867
It goes well with the bitter.
889
00:37:09,867 --> 00:37:12,100
I have two little girls
at home, it's impactful.
890
00:37:12,100 --> 00:37:14,700
Like, watching Mommy on TV
and seeing what she's doing.
891
00:37:14,700 --> 00:37:18,066
You know, my children
can't come back in the kitchen
and watch me hustle and cook.
892
00:37:18,066 --> 00:37:19,500
There's fire and knives.
893
00:37:19,500 --> 00:37:22,900
But they can watch it on TV,
and I really want
to make them proud.
894
00:37:22,900 --> 00:37:25,467
There's sorrel, basil,
and scallion in there.
895
00:37:27,467 --> 00:37:29,166
What's up, Double O Justin?
896
00:37:29,166 --> 00:37:31,467
The breast is going
in this double papillote
action.
897
00:37:31,467 --> 00:37:33,166
[Lee Anne] I'm gonna add
just a handful...
898
00:37:33,166 --> 00:37:34,900
Six, seven pieces
of dumplings.
899
00:37:34,900 --> 00:37:38,100
And this is gonna be
steamed or baked?
900
00:37:38,100 --> 00:37:39,467
In 13 minutes, yeah.
901
00:37:40,367 --> 00:37:42,066
[Lee Anne] You have a stapler?
902
00:37:42,066 --> 00:37:44,266
Find me a stapler
from the office, please.
903
00:37:44,266 --> 00:37:46,000
-[Sara] That's scary.
-Right?
904
00:37:46,000 --> 00:37:48,567
What's she gonna staple
over there?
905
00:37:48,567 --> 00:37:51,567
[Lee Anne] The tricky part
about it is I can't open it
back up,
906
00:37:51,567 --> 00:37:55,967
I can't check it to see
if it's okay, if it's cooked.
907
00:37:55,967 --> 00:38:00,567
So I am taking
the risk of all risks.
908
00:38:00,567 --> 00:38:03,700
This is win or die.
Win or die. Big risk.
909
00:38:05,767 --> 00:38:07,200
Chefs, this is the final
ten minutes. Ten to go.
910
00:38:07,200 --> 00:38:08,367
[audience cheering]
911
00:38:13,767 --> 00:38:16,767
It's me, waiting on the clock,
hoping my chicken is cooking.
912
00:38:16,767 --> 00:38:18,400
You're playing
the clock, right?
913
00:38:18,400 --> 00:38:19,767
I am playing
the clock right now.
914
00:38:19,767 --> 00:38:22,800
I don't want to present
this super refined dish
915
00:38:22,800 --> 00:38:25,667
that has no reference
to papillote whatsoever.
916
00:38:25,667 --> 00:38:28,700
I actually wanna
serve them en papillote
917
00:38:28,700 --> 00:38:30,100
just to show them
my bravery.
918
00:38:30,100 --> 00:38:33,367
[Guy] Nine minutes.
Nine minutes to be plated.
919
00:38:33,367 --> 00:38:39,266
I believe this might be
the first time that Darius,
who runs our front office,
920
00:38:39,266 --> 00:38:44,467
had his stapler absconded
to be used in a cooking
competition.
921
00:38:44,467 --> 00:38:46,367
Put that over
in the Smithsonian.
922
00:38:47,000 --> 00:38:48,600
[Tiffani] Water, Chef? Or...
923
00:38:48,600 --> 00:38:50,467
[Sara] Just water.
I'm gonna just make
a little sorrel.
924
00:38:50,467 --> 00:38:52,867
Sorrel is one of
my favorite ingredients.
925
00:38:52,867 --> 00:38:54,867
It grows wild
all over my property.
926
00:38:54,867 --> 00:38:58,567
I know that it's gonna impart
acid to the dish.
927
00:38:58,567 --> 00:39:02,166
With a little bit
of olive oil, salt,
fresh turmeric leaves,
928
00:39:02,166 --> 00:39:04,667
and a lot
of fresh sorrel leaves.
929
00:39:04,667 --> 00:39:06,567
Now I'm gonna
build my sorrel salad.
930
00:39:06,567 --> 00:39:07,867
So I grab
my sorrel leaves
931
00:39:07,867 --> 00:39:10,000
and I toss them with
a little bit of black garlic
molasses,
932
00:39:10,000 --> 00:39:12,767
and I think these plums
will be really delicious.
933
00:39:13,567 --> 00:39:15,767
I just want
a few fresh elements.
934
00:39:20,467 --> 00:39:22,300
Now what's the plan, Chef?
935
00:39:22,300 --> 00:39:27,667
Make a little sauce
to be poured tableside
over the papillote.
936
00:39:29,367 --> 00:39:34,800
I open the pressure cooker.
It's rich, it's reduced,
it's concentrated.
937
00:39:34,800 --> 00:39:37,467
And so I add
a little bit of shiro dashi,
938
00:39:37,467 --> 00:39:40,467
a little bit of smoked shoyu,
which is soy sauce.
939
00:39:40,467 --> 00:39:43,900
That's nice. Sharp.
940
00:39:43,900 --> 00:39:47,700
My intention
is to burn these
turmeric leaves to ash.
941
00:39:47,700 --> 00:39:48,533
Literally.
942
00:39:48,533 --> 00:39:50,467
Turn my sauce
a little bit black.
943
00:39:52,000 --> 00:39:53,333
Six minutes.
944
00:39:53,333 --> 00:39:55,767
[Lee Anne] After my restaurant
burning down last year
in Maui,
945
00:39:55,767 --> 00:39:57,667
it's been kind of bleak,
it's been a hard year.
946
00:39:57,667 --> 00:40:02,700
So to get here
has just been so great.
947
00:40:02,700 --> 00:40:04,400
I'm emotionally overwhelmed
to be here,
948
00:40:04,400 --> 00:40:07,100
and, yeah, I wanna
take it all the way.
949
00:40:07,100 --> 00:40:09,166
I want that belt,
and I want that briefcase,
950
00:40:09,166 --> 00:40:10,867
I think,
more than anybody else.
951
00:40:13,300 --> 00:40:17,066
[Justin] Ash jus, Chef?
Oh, my goodness gracious.
952
00:40:17,066 --> 00:40:19,967
I'm gonna let that chicken
go right to the last second.
Yep.
953
00:40:21,000 --> 00:40:22,400
[Guy] Four minutes!
954
00:40:24,767 --> 00:40:25,867
Potatoes en papillote?
955
00:40:25,867 --> 00:40:28,467
Potatoes, turmeric leaf,
papillote.
956
00:40:28,467 --> 00:40:29,767
-[Guy] Got it.
-[Tiffani] Mouthful.
957
00:40:32,000 --> 00:40:35,100
Pretty presentation.
958
00:40:35,100 --> 00:40:39,467
[Sara] The next thing
I put on there is a little bit
of that sorrel sauce.
959
00:40:39,467 --> 00:40:42,567
And then I'm dusting
my entire fried chicken
with my sorrel ash.
960
00:40:42,567 --> 00:40:44,600
Big minded things.
People here... Wow.
961
00:40:45,300 --> 00:40:47,066
[Sara] My time away
from my family
962
00:40:47,066 --> 00:40:48,400
and my time away
from the restaurant,
963
00:40:48,400 --> 00:40:51,767
I want those to all pay off.
964
00:40:51,767 --> 00:40:53,200
So I'm taking that belt home.
965
00:40:55,667 --> 00:40:57,767
[Lee Anne] I am
nervous as hell.
966
00:40:57,767 --> 00:41:01,667
I'm taking huge risks
because I don't know
what's in the bag.
967
00:41:01,667 --> 00:41:05,266
Knowing that it only had
10 minutes in the oven,
968
00:41:05,266 --> 00:41:06,567
and the heat
had to penetrate the bag,
969
00:41:06,567 --> 00:41:09,100
the turmeric leaf,
the sorrel leaf,
to get to the meat.
970
00:41:10,300 --> 00:41:12,100
My big fear
is that I'm gonna serve
971
00:41:12,100 --> 00:41:14,767
a dish that the judges
are gonna push away
and say,
972
00:41:14,767 --> 00:41:17,700
"I can't eat this,
it's inedible,
the chicken's raw."
973
00:41:17,700 --> 00:41:19,500
That would be a huge fail.
974
00:41:19,500 --> 00:41:24,467
-[mouthing]
-[audience] Five, four, three,
two, one!
975
00:41:24,467 --> 00:41:29,300
[audience cheering
and applauding]
976
00:41:29,300 --> 00:41:33,166
Chef Lee Anne Wong,
Chef Sara Bradley,
job well done!
977
00:41:34,100 --> 00:41:37,800
[exclaims, laughs]
978
00:41:37,800 --> 00:41:40,867
I can get past
Lee Anne right now,
979
00:41:40,867 --> 00:41:44,166
then I just
have to get past Antonia.
980
00:41:44,166 --> 00:41:48,266
God, I hope
none of it's raw.
I hope none of it's raw.
981
00:41:48,266 --> 00:41:51,600
Whew! That was a good one.
982
00:41:51,600 --> 00:41:54,367
I did my best.
I hope I'm not
serving raw chicken.
983
00:41:55,166 --> 00:41:56,333
All right, here we go.
984
00:41:56,333 --> 00:41:58,567
Ladies and gentlemen,
let's welcome back our judges.
985
00:41:58,567 --> 00:42:01,266
All of the TOC hamps...
986
00:42:01,266 --> 00:42:03,400
Of course.
987
00:42:03,400 --> 00:42:04,667
Oh, my God.
988
00:42:04,667 --> 00:42:07,800
Oh, my God!
989
00:42:07,800 --> 00:42:10,300
TOC I, hef Brooke Williamson.
990
00:42:10,300 --> 00:42:13,767
TOC II, TOC V, aneet Chauhan.
991
00:42:13,767 --> 00:42:16,467
TOC IV, ei Lin!
992
00:42:16,467 --> 00:42:18,867
These are gonna be
the toughest judges here.
993
00:42:19,867 --> 00:42:21,367
Because they've been
through it.
994
00:42:21,367 --> 00:42:24,467
Judges, tonight,
the chefs were granted
995
00:42:24,467 --> 00:42:29,567
the blue Silkie chicken,
the sorrel, turmeric leaves,
996
00:42:29,567 --> 00:42:34,100
in style, en papillote,
and the wildcard color
was black.
997
00:42:35,467 --> 00:42:38,100
Chefs, you have
a crispy Silkie chicken
998
00:42:38,100 --> 00:42:40,800
with Silkie chicken
schmaltz chili oil.
999
00:42:40,800 --> 00:42:43,800
That is accompanied
with blackening
spiced potatoes
1000
00:42:43,800 --> 00:42:45,867
on turmeric leaf papillote.
1001
00:42:45,867 --> 00:42:47,700
A sorrel, basil,
and turmeric leaf puree.
1002
00:42:47,700 --> 00:42:51,667
A salad of raw sorrel leaf
and black plum.
1003
00:42:51,667 --> 00:42:52,867
Damn!
1004
00:42:54,567 --> 00:42:57,066
Okay. [exhales]
1005
00:42:57,066 --> 00:42:58,700
She did a lot of work.
1006
00:42:58,700 --> 00:43:03,367
This is a really
well thought-out
plate of food.
1007
00:43:03,367 --> 00:43:07,266
The en papillote
has provided so much flavor
to those potatoes.
1008
00:43:07,266 --> 00:43:11,667
And the chili oil
is balanced out
by its friend sorrel,
1009
00:43:11,667 --> 00:43:16,800
that is providing
the acid in the form
of sour grass,
1010
00:43:16,800 --> 00:43:20,367
which is so beautiful
with all of the flavor
on that chicken.
1011
00:43:20,367 --> 00:43:23,266
It's crunchy, it's luxurious.
1012
00:43:23,266 --> 00:43:27,166
There's some really smart
cooking on this plate.
It's really impressive.
1013
00:43:27,166 --> 00:43:28,667
[exhales]
1014
00:43:28,667 --> 00:43:30,100
Apparently, Brooke likes it.
1015
00:43:30,100 --> 00:43:32,000
There's this
bright green over here,
1016
00:43:32,000 --> 00:43:34,567
and there are these purple
potatoes right over here.
1017
00:43:34,567 --> 00:43:38,567
It really accentuates
the black smoke
right over here.
1018
00:43:38,567 --> 00:43:40,900
I think it's really smart.
1019
00:43:40,900 --> 00:43:43,900
I really appreciated
the chef's approach
to the Silkie Chicken
1020
00:43:43,900 --> 00:43:48,166
because the prized meat
on this bird is the thigh.
1021
00:43:48,166 --> 00:43:51,767
The chef
cooked it to perfection,
it's nice and crispy.
1022
00:43:51,767 --> 00:43:53,967
For me, I needed
more of that sorrel.
1023
00:43:53,967 --> 00:43:55,967
I think I only got, like,
three leaves of it.
1024
00:43:55,967 --> 00:43:57,233
That's all I put on there.
1025
00:43:57,233 --> 00:43:59,667
And I could have used
a little bit more
of that sorrel sauce
1026
00:43:59,667 --> 00:44:04,400
because it gave the dish
a really the insane balance
1027
00:44:04,400 --> 00:44:07,767
between the greasy fry,
the chili oil,
1028
00:44:07,767 --> 00:44:09,266
and then the acid
coming through
from the sorrel.
1029
00:44:10,100 --> 00:44:11,567
Great. Judges, thank you.
1030
00:44:11,567 --> 00:44:14,000
Remember, on your
scoring cards here,
1031
00:44:14,000 --> 00:44:16,266
we have 50 points
available in taste,
1032
00:44:16,266 --> 00:44:18,166
40 points in the use
of the randomizer,
1033
00:44:18,166 --> 00:44:19,667
and 10 points in plating.
1034
00:44:19,667 --> 00:44:21,300
Oh, my God.
1035
00:44:21,300 --> 00:44:22,700
Well, she did well.
1036
00:44:22,700 --> 00:44:27,767
I feel good about it,
but, you know, I don't know
what Lee Anne did.
1037
00:44:27,767 --> 00:44:31,767
Judges, you may
use the scissors
or simply tear the papillote,
1038
00:44:31,767 --> 00:44:35,600
and the sauce
is to be added to the dish
that you find inside.
1039
00:44:35,600 --> 00:44:38,767
This is Silkie black chicken
and dumplings en papillote.
1040
00:44:38,767 --> 00:44:40,567
The Silkie chicken
was butchered.
1041
00:44:40,567 --> 00:44:44,600
The accompanying parts
were used to make the sauce
that accompanies.
1042
00:44:44,600 --> 00:44:46,100
That is an ash jus.
1043
00:44:46,100 --> 00:44:48,567
The breast was removed,
it was pounded,
1044
00:44:48,567 --> 00:44:52,100
and then filled
with a mousseline
of leg and sorrel.
1045
00:44:52,100 --> 00:44:54,200
This is, like,
really nerve-racking.
1046
00:44:54,200 --> 00:44:58,100
Obviously, this chicken
was cooked before it was put
into the en papillote.
1047
00:44:59,667 --> 00:45:00,867
What?
1048
00:45:00,867 --> 00:45:02,800
This entire chicken
was cooked in here?
1049
00:45:02,800 --> 00:45:03,800
-[Justin] Yes.
-Correct.
1050
00:45:03,800 --> 00:45:04,967
-[Brooke] From
start to finish?
-Raw.
1051
00:45:04,967 --> 00:45:06,166
-Yes.
-Raw?
1052
00:45:06,166 --> 00:45:07,867
[Guy] And the mousseline.
1053
00:45:07,867 --> 00:45:09,166
Wow!
1054
00:45:10,266 --> 00:45:12,700
I'm sorry,
that just blew my mind.
1055
00:45:12,700 --> 00:45:15,266
Really? This is
perfectly cooked.
1056
00:45:15,266 --> 00:45:17,867
Like, this almost
seems impossible.
1057
00:45:17,867 --> 00:45:19,567
-[Lee Anne] Whoo!
-And it's delicious.
1058
00:45:19,567 --> 00:45:23,967
Phenomenal use
of en papillote.
1059
00:45:23,967 --> 00:45:28,400
This jus sauce,
it is delicious.
1060
00:45:28,400 --> 00:45:29,567
The flavors over here
are great.
1061
00:45:29,567 --> 00:45:32,967
I do think
that the use of the sorrel
in the mousseline
1062
00:45:32,967 --> 00:45:34,200
is such a great idea.
1063
00:45:34,200 --> 00:45:37,266
It gives it that tartness,
which Sorrell gets
to the party,
1064
00:45:37,266 --> 00:45:40,367
and that just really
elevates the dish.
1065
00:45:40,367 --> 00:45:43,800
And the fact that
the chef has also wrapped
the Silkie chicken
1066
00:45:43,800 --> 00:45:49,567
with the turmeric leaf
gives another layer of citrus.
1067
00:45:49,567 --> 00:45:55,867
The idea of en papillote,
the chef did it twice,
which is really smart.
1068
00:45:55,867 --> 00:45:58,767
However, my chicken
is eating a little bit dry.
1069
00:45:58,767 --> 00:46:00,166
Pour some more sauce on it.
1070
00:46:01,400 --> 00:46:04,166
My dumplings, I appreciate
that they're black,
1071
00:46:04,166 --> 00:46:07,767
but it's a little dense,
they're a little bit gummy.
1072
00:46:07,767 --> 00:46:09,166
[sighs]
1073
00:46:09,166 --> 00:46:12,667
Thank you, judges.
Thank you very much.
Let's go to the scoring cards.
1074
00:46:12,667 --> 00:46:16,567
I feel bad
that the dumplings
were imperfect.
1075
00:46:16,567 --> 00:46:20,000
At least I didn't serve them
raw blue Silkie chicken.
1076
00:46:21,200 --> 00:46:25,166
I don't know as to
who gets that one.
1077
00:46:26,500 --> 00:46:27,767
Okay, let's do it.
1078
00:46:29,166 --> 00:46:33,367
Let me get my
security blanket on.
Let's go find out.
1079
00:46:33,367 --> 00:46:36,567
-Chef Sara Bradley!
-[audience cheering
and applauding]
1080
00:46:36,567 --> 00:46:38,867
-Chef Lee Anne Wong!
-[audience cheering
and applauding]
1081
00:46:45,100 --> 00:46:48,066
If it was easy,
everybody would be doing it.
1082
00:46:49,000 --> 00:46:50,467
That was not easy.
1083
00:46:51,767 --> 00:46:54,166
A score of 85 to 83.
1084
00:46:56,467 --> 00:46:58,867
The winner is...
1085
00:47:04,000 --> 00:47:06,467
A score of 85 to 83.
1086
00:47:08,700 --> 00:47:11,100
The winner is...
1087
00:47:16,166 --> 00:47:17,467
Sara Bradley!
1088
00:47:17,467 --> 00:47:19,667
[audience cheering
and applauding]
1089
00:47:19,667 --> 00:47:20,567
[Guy] Wow!
1090
00:47:29,266 --> 00:47:33,166
Lee Anne, all that
you've been through
in battle in this last year,
1091
00:47:33,166 --> 00:47:34,700
and for you just
to even come back
1092
00:47:34,700 --> 00:47:36,700
and compete with us
was a blessing.
1093
00:47:36,700 --> 00:47:40,200
Any final words besides,
"Yes, Guy, I will see you
next year"?
1094
00:47:40,200 --> 00:47:41,266
Yes, Guy,
I will see you next year.
1095
00:47:41,266 --> 00:47:44,000
-That's what I wanted to hear!
-[Lee Anne laughing]
1096
00:47:45,166 --> 00:47:48,467
Lee Anne Wong! Thank you!
Love you.
1097
00:47:49,567 --> 00:47:51,634
Come on.
1098
00:47:54,100 --> 00:47:56,600
All right. Going home.
1099
00:47:57,467 --> 00:47:58,734
I needed this.
1100
00:47:58,734 --> 00:48:01,967
It would have been nice
to go home with a belt
and briefcase,
1101
00:48:01,967 --> 00:48:04,266
but I did my best.
That's all I could do.
1102
00:48:04,266 --> 00:48:07,767
I'm gonna come back next year,
I'm gonna do this again.
Let's do it.
1103
00:48:07,767 --> 00:48:09,367
Who's at home
watching right now?
1104
00:48:09,367 --> 00:48:12,500
I've got my daughter, Lula,
who's five, and Hazel,
who's two.
1105
00:48:12,500 --> 00:48:15,367
My husband, my folks,
the entire restaurant.
1106
00:48:15,367 --> 00:48:16,767
They don't know it.
I know it right now,
1107
00:48:16,767 --> 00:48:19,066
but we're shutting down
that night and we're throwing
a party, right?
1108
00:48:19,066 --> 00:48:21,467
You are shut down right now
and you are watching it.
1109
00:48:21,467 --> 00:48:25,367
Yes. And, like,
my home family,
my work family,
1110
00:48:25,367 --> 00:48:27,667
my Paducah family,
I love y'all.
1111
00:48:27,667 --> 00:48:31,200
So I'm gonna try.
I'm gonna try my damnedest
to bring this home.
1112
00:48:31,200 --> 00:48:33,400
-There's almost
a tear in there.
-I know.
1113
00:48:33,400 --> 00:48:35,100
-Chef?
-Yeah.
1114
00:48:35,100 --> 00:48:37,467
-You are in the finals
of TOC VI!
- Sara whooping]
1115
00:48:37,467 --> 00:48:39,100
It's so good!
1116
00:48:39,100 --> 00:48:42,533
-Love it.
-There it is! Number 5 seed.
1117
00:48:45,000 --> 00:48:46,500
So what I want you
to do is relax,
1118
00:48:46,500 --> 00:48:48,800
go back to your trailer,
take a little chill.
1119
00:48:48,800 --> 00:48:50,967
-Congratulations.
-Thank you.
1120
00:48:50,967 --> 00:48:51,867
Thank you.
1121
00:48:51,867 --> 00:48:53,867
-Great job.
-Thank you, Chef.
1122
00:48:53,867 --> 00:48:56,100
-There she goes!
-Thank you, guys!
1123
00:48:58,300 --> 00:48:59,867
Oh, my goodness!
1124
00:49:02,100 --> 00:49:04,467
It's like your legs
are a little bit weak.
1125
00:49:04,467 --> 00:49:06,367
-How are you
feeling right now?
-Oh, my God!
1126
00:49:06,367 --> 00:49:09,266
-Cloud nine?
-It's crazy.
1127
00:49:09,266 --> 00:49:14,967
First year,
and you are now in the finals
against a veteran, Antonia.
1128
00:49:14,967 --> 00:49:16,100
Antonia is scary.
1129
00:49:16,100 --> 00:49:19,667
I was so impressed
by the flavor of that
chicken leg.
1130
00:49:19,667 --> 00:49:25,867
The sorrel ash as the spice
on top of the Silkie chicken
was incredible.
1131
00:49:26,467 --> 00:49:27,367
[Sara] Whew!
1132
00:49:27,367 --> 00:49:28,266
[grunts]
1133
00:49:29,767 --> 00:49:31,266
Oh, my God.
1134
00:49:31,266 --> 00:49:32,667
That is like...
1135
00:49:34,767 --> 00:49:37,367
For a second, I thought
I was gonna, like...
1136
00:49:37,367 --> 00:49:39,767
I don't know, like,
my knees dropped.
1137
00:49:39,767 --> 00:49:41,867
I was like, "All right, okay."
1138
00:49:41,867 --> 00:49:44,000
And now, look at this [bleep].
1139
00:49:44,000 --> 00:49:45,700
Like, this is crazy.
1140
00:49:46,200 --> 00:49:47,467
This is wild.
1141
00:49:47,467 --> 00:49:48,600
Ladies and gentlemen,
1142
00:49:48,600 --> 00:49:51,300
when I say
that I have really saved
the best for last,
1143
00:49:51,300 --> 00:49:57,767
these two are the best,
and this is the last battle
of TOC VI.
1144
00:50:02,967 --> 00:50:06,567
[Sara] I've been watching OC
since it started.
1145
00:50:06,567 --> 00:50:08,066
You know,
I've always thought, like,
1146
00:50:08,066 --> 00:50:12,000
"I want to go on that show,
but how do you get
noticed enough to come on?"
1147
00:50:12,000 --> 00:50:13,367
You know.
1148
00:50:13,367 --> 00:50:15,600
So I worked really hard
to get here.
1149
00:50:15,600 --> 00:50:18,767
But Antonia has been
doing this for six years.
1150
00:50:18,767 --> 00:50:23,266
She has a lot
of experience in this kitchen,
and she's the 1 seed.
1151
00:50:23,266 --> 00:50:26,667
When I get in there,
I know that my stomach's
gonna be, like, right here.
1152
00:50:26,667 --> 00:50:28,967
But that is what really...
1153
00:50:28,967 --> 00:50:30,867
That's what makes me
a better chef.
1154
00:50:30,867 --> 00:50:32,500
It's what pushes me.
1155
00:50:33,166 --> 00:50:34,367
'Cause I don't wanna lose.
1156
00:50:34,367 --> 00:50:36,000
[Antonia] This has been
an emotional journey,
1157
00:50:36,000 --> 00:50:38,300
this has been
an exhausting journey,
1158
00:50:38,300 --> 00:50:41,066
this has gone on
for too many years.
1159
00:50:41,066 --> 00:50:42,867
I was so close last year.
1160
00:50:42,867 --> 00:50:46,200
This year,
it is gonna be different.
It has to be different.
1161
00:50:46,200 --> 00:50:52,800
I came here with so much
adrenaline, anxiety, fear...
1162
00:50:52,800 --> 00:50:54,400
Because I did
so well last year.
1163
00:50:54,400 --> 00:50:55,967
I need to take it
a step further.
1164
00:50:55,967 --> 00:50:57,567
Like, I need to win this.
1165
00:50:57,567 --> 00:51:02,100
Are you ready for the final
two contenders of TOC VI?
1166
00:51:03,300 --> 00:51:05,800
Then let's light this up!
1167
00:51:06,367 --> 00:51:07,467
♪ Come and get some ♪
1168
00:51:12,667 --> 00:51:15,767
[Guy] After working
in MICHELIN starred
restaurants
1169
00:51:15,767 --> 00:51:17,166
in New York and Chicago,
1170
00:51:17,166 --> 00:51:19,867
she returned
to her Kentucky hometown,
1171
00:51:19,867 --> 00:51:22,066
where she turned
an old freight depot
1172
00:51:22,066 --> 00:51:24,467
into the freight house,
restaurant and bourbon bar.
1173
00:51:26,767 --> 00:51:29,300
She's a two-time
Top Chef runner-up,
1174
00:51:29,300 --> 00:51:34,367
Chopped: All-American Showdown
grand champion,
1175
00:51:39,066 --> 00:51:42,467
and the very first chef
to earn the title of...
1176
00:51:42,467 --> 00:51:45,867
The very first Chopped Legend.
1177
00:51:45,867 --> 00:51:49,200
[Guy] Give a big
Kentucky holler
for the Queen of Paducah,
1178
00:51:49,200 --> 00:51:55,100
the one and only
Chef Sara Bradley!
1179
00:51:55,100 --> 00:51:57,300
[audience cheering
and applauding]
1180
00:51:58,800 --> 00:52:00,700
Whoo!
1181
00:52:10,000 --> 00:52:11,467
That's what I'm talking about.
1182
00:52:11,467 --> 00:52:14,266
Chef, coming in
as a rookie to TOC,
1183
00:52:14,266 --> 00:52:17,467
never having set foot
in the arena...
1184
00:52:17,467 --> 00:52:20,066
And make it
all the way to the finals.
1185
00:52:21,367 --> 00:52:26,467
What does this mean
if you were to win TOC VI?
1186
00:52:26,467 --> 00:52:28,367
I wanna win this
to show everybody
1187
00:52:28,367 --> 00:52:32,000
that you can be
from a small, little town
and you can get what you want.
1188
00:52:32,000 --> 00:52:33,667
You can do it.
1189
00:52:33,667 --> 00:52:35,266
-Chef Sara Bradley. Awesome.
-Thank you.
1190
00:52:35,266 --> 00:52:36,867
-Thank you, guys.
-Well done!
1191
00:52:39,700 --> 00:52:41,600
Your opponent.
1192
00:52:41,600 --> 00:52:44,467
She went from selling
corn dogs at the mall
1193
00:52:44,467 --> 00:52:48,000
to working as a chef
at Wolfgang Puck Spago,
1194
00:52:50,166 --> 00:52:54,000
becoming
a high-profile restaurateur
1195
00:52:54,000 --> 00:52:55,967
with three
acclaimed restaurants,
1196
00:52:55,967 --> 00:52:59,600
including
the MICHELIN-rated DAMA.
1197
00:53:02,100 --> 00:53:06,867
Antonia, has racked up
over 25 culinary victories.
1198
00:53:06,867 --> 00:53:12,000
She went all the way
to the OC V championship
battle last year,
1199
00:53:12,000 --> 00:53:17,100
losing to Chef Maneet Chauhan
by only one point.
1200
00:53:17,100 --> 00:53:22,767
The one and only
Princess Warrior,
Chef Antonia Lofaso!
1201
00:53:22,767 --> 00:53:25,266
[audience cheering
and applauding]
1202
00:53:37,567 --> 00:53:41,900
Chef, you have been in it
from the beginning.
1203
00:53:41,900 --> 00:53:45,166
-Couple highs and lows
through a couple of TOCs.
-Mm-hmm.
1204
00:53:45,166 --> 00:53:50,900
What is it to finally win
Tournament of Champions?
1205
00:53:50,900 --> 00:53:53,367
There's just something
about winning
1206
00:53:53,367 --> 00:53:59,767
the $150,000,
the belt, the sign,
that just has validation.
1207
00:53:59,767 --> 00:54:01,333
So much validation.
1208
00:54:01,333 --> 00:54:06,200
Like, everything
that I've done over the course
of the last 22 years, matters.
1209
00:54:06,200 --> 00:54:10,266
Well, I'll say this to you,
you are the real deal.
1210
00:54:10,266 --> 00:54:13,367
Ladies, one final time
at TOC VI...
1211
00:54:13,367 --> 00:54:16,166
Chefs, to the randomizer!
1212
00:54:21,367 --> 00:54:22,567
[groans]
1213
00:54:22,567 --> 00:54:26,900
Chefs, tonight,
in this final battle,
1214
00:54:26,900 --> 00:54:31,867
I'm gonna need you
to prepare five of your dish.
1215
00:54:31,867 --> 00:54:33,567
Okay.
1216
00:54:33,567 --> 00:54:36,166
Because there's a fourth judge
that is arriving.
1217
00:54:36,166 --> 00:54:37,100
Got it.
1218
00:54:37,100 --> 00:54:38,300
[Guy] Special delivery.
1219
00:54:38,300 --> 00:54:42,400
One of the biggest names
in the culinary world.
1220
00:54:43,100 --> 00:54:44,700
-Feel good?
-No.
1221
00:54:44,700 --> 00:54:47,867
Well, let's get to it then.
Protein, produce, equipment,
style,
1222
00:54:47,867 --> 00:54:49,367
and a wildcard envelope.
1223
00:54:49,367 --> 00:54:50,667
Chickadee chow!
1224
00:54:50,667 --> 00:54:52,567
Oh, my God,
the envelopes are back.
1225
00:54:52,567 --> 00:54:55,266
-Are there good things
in the envelopes, too?
-No.
1226
00:54:55,266 --> 00:54:57,266
-No? Okay.
-[audience titters]
1227
00:54:57,266 --> 00:55:00,600
Styles tonight.
Retro and modern,
1228
00:55:00,600 --> 00:55:05,166
breakfast and dinner,
hot and cold.
1229
00:55:05,166 --> 00:55:07,266
-So that would mean
two separate dishes.
-Right.
1230
00:55:07,266 --> 00:55:08,266
In total...
1231
00:55:08,266 --> 00:55:10,266
-Ten plates.
-Thank you so much.
1232
00:55:10,266 --> 00:55:13,100
One-hour cook,
winner takes it all.
1233
00:55:13,100 --> 00:55:14,567
Let's make it happen.
Give me some noise.
1234
00:55:18,300 --> 00:55:19,367
[Antonia] I can't watch.
1235
00:55:29,367 --> 00:55:31,000
[Guy] Ooh,
there's the hot and cold.
1236
00:55:31,000 --> 00:55:31,900
-Ugh.
-[sucks teeth]
1237
00:55:31,900 --> 00:55:33,300
[Guy] Two envelopes.
1238
00:55:33,900 --> 00:55:36,400
A sausage stuffer. Not bad.
1239
00:55:36,400 --> 00:55:37,867
Really? For hot and cold?
1240
00:55:37,867 --> 00:55:41,567
Huitlacoche. Everybody likes
a little mushroom fungus.
1241
00:55:41,567 --> 00:55:44,266
Beef. Ostrich. King crab.
1242
00:55:44,266 --> 00:55:45,266
Beef!
1243
00:55:45,767 --> 00:55:47,300
There you go!
1244
00:55:48,667 --> 00:55:52,600
Wagyu beef, huitlacoche,
sausage stuffers,
hot and cold.
1245
00:55:52,600 --> 00:55:54,066
And then the two envelopes.
1246
00:55:54,066 --> 00:55:55,467
I was like,
"Oh, this is great."
1247
00:55:55,467 --> 00:55:56,867
And then I was like,
"No, we have no idea
what the two envelopes are."
1248
00:55:56,867 --> 00:55:58,867
Hunter. There he is.
1249
00:55:58,867 --> 00:55:59,867
Oh, hello, chefs.
1250
00:55:59,867 --> 00:56:01,000
-Hello.
-[Hunter] Hi.
1251
00:56:04,467 --> 00:56:06,667
-These are opportunities.
-Thank you.
1252
00:56:06,667 --> 00:56:08,567
You get to each come down
and grab one.
1253
00:56:08,567 --> 00:56:10,867
I'll take two.
I got two little girls.
1254
00:56:10,867 --> 00:56:12,300
-[Guy] Okay.
-[Antonia] And I'll
go one, because--
1255
00:56:12,300 --> 00:56:13,867
-Are you sure you want
that one, though?
-[Antonia] Oh, God.
1256
00:56:13,867 --> 00:56:15,367
Number one always
looks the best,
1257
00:56:15,367 --> 00:56:16,567
-but maybe it's not.
-Ugh. I have one child.
1258
00:56:16,567 --> 00:56:17,867
She has two.
That's where she went.
1259
00:56:17,867 --> 00:56:19,567
-I was like, "Fine."
-For the girls. For the girls.
1260
00:56:20,066 --> 00:56:20,900
Go ahead, chefs.
1261
00:56:20,900 --> 00:56:22,367
What you'll find inside
1262
00:56:22,367 --> 00:56:23,800
is descriptions
1263
00:56:23,800 --> 00:56:26,100
that you must fortify
your dish with.
1264
00:56:26,100 --> 00:56:28,367
[Guy and Sara]
"Sticky. Spicy."
1265
00:56:28,367 --> 00:56:31,367
I want you to decide
the rules of the game.
1266
00:56:31,367 --> 00:56:34,000
We decide if we want
the hot to be spicy,
1267
00:56:34,000 --> 00:56:36,166
or the hot to be sticky,
or the cold to be spicy,
1268
00:56:36,166 --> 00:56:37,767
-or the cold to be sticky.
-Correct.
1269
00:56:37,767 --> 00:56:38,934
Here, let me have it.
1270
00:56:40,000 --> 00:56:42,967
-So this is
for the hot pick, okay?
-I like this.
1271
00:56:42,967 --> 00:56:44,967
-[ladies speaking
indistinctly]
-This is amazing.
1272
00:56:44,967 --> 00:56:46,800
-All right, for the hot.
-Which one is going
to be the hot?
1273
00:56:48,667 --> 00:56:50,300
-Spicy.
-[Guy] Hot and spicy!
1274
00:56:50,300 --> 00:56:51,467
Cold and sticky.
1275
00:56:51,467 --> 00:56:53,800
And this all starts
in three, two, one, go.
1276
00:56:54,400 --> 00:56:55,600
[intense music playing]
1277
00:56:55,600 --> 00:56:56,867
[audience cheering]
1278
00:56:59,266 --> 00:57:00,700
Wagyu beef.
1279
00:57:00,700 --> 00:57:03,367
Rich marbling,
makes it super tender.
1280
00:57:03,367 --> 00:57:06,300
Huitlacoche is a fungus
that actually grows in corn.
1281
00:57:06,300 --> 00:57:08,100
It gives a smokiness,
a sweetness
1282
00:57:08,100 --> 00:57:09,567
to adding it to dishes.
1283
00:57:09,567 --> 00:57:10,767
It's really fun to work with.
1284
00:57:10,767 --> 00:57:12,467
Sausage stuffers,
we know what they do.
1285
00:57:12,467 --> 00:57:13,767
Hot and cold.
1286
00:57:13,767 --> 00:57:16,100
Cold doesn't always mean
cold like ice-cream cold.
1287
00:57:16,100 --> 00:57:18,266
It's cold as in less
than a body temperature.
1288
00:57:18,266 --> 00:57:19,567
And then the two envelopes,
1289
00:57:19,567 --> 00:57:22,567
it's going to be hot-spicy,
and cold-sticky.
1290
00:57:23,900 --> 00:57:25,967
[Antonia] Sara Bradley has
1291
00:57:25,967 --> 00:57:27,166
an incredible resume.
1292
00:57:27,166 --> 00:57:29,900
She is well-versed
in competition.
1293
00:57:29,900 --> 00:57:32,000
I know
what the finale feels like.
1294
00:57:32,000 --> 00:57:33,266
That is my edge on Sara.
1295
00:57:33,767 --> 00:57:34,800
I've been here before.
1296
00:57:34,800 --> 00:57:36,467
I know how fast
that hour goes.
1297
00:57:37,300 --> 00:57:40,767
But the randomizer gets
harder and harder
1298
00:57:40,767 --> 00:57:41,867
every single year.
1299
00:57:41,867 --> 00:57:44,367
By far, this is the hardest
I've ever seen it.
1300
00:57:44,367 --> 00:57:46,567
Chef Antonia is setting up
the meat grinder.
1301
00:57:46,567 --> 00:57:48,266
You know, oftentimes
you don't want to know
1302
00:57:48,266 --> 00:57:49,367
how the sausage is made
1303
00:57:49,367 --> 00:57:51,867
but it looks like we're going
to get a masterclass.
1304
00:57:51,867 --> 00:57:53,166
[Antonia]
The most challenging part
1305
00:57:53,166 --> 00:57:55,100
of the randomizer this time
1306
00:57:55,100 --> 00:57:57,200
is that we have
a piece of equipment
1307
00:57:57,200 --> 00:57:59,700
that literally
only does one thing,
1308
00:57:59,700 --> 00:58:01,300
and that's stuffed sausage.
1309
00:58:01,300 --> 00:58:03,467
Whatever dish
I'm thinking about,
1310
00:58:03,467 --> 00:58:05,400
needs to include sausage.
1311
00:58:06,300 --> 00:58:07,467
I make sausage all the time.
1312
00:58:07,467 --> 00:58:08,767
I make sausage
in the restaurant.
1313
00:58:08,767 --> 00:58:10,000
I do it for events.
1314
00:58:10,000 --> 00:58:11,300
I know how to make sausage.
1315
00:58:11,300 --> 00:58:13,066
And any of you
who make sausage at home
1316
00:58:13,066 --> 00:58:14,266
know that it's not that quick.
1317
00:58:14,867 --> 00:58:16,266
And not made with Wagyu beef.
1318
00:58:16,867 --> 00:58:17,900
Monster.
1319
00:58:18,667 --> 00:58:22,200
Wagyu beef is
a beef from Japan
1320
00:58:22,200 --> 00:58:25,166
that is marbled
with so much fat
1321
00:58:25,166 --> 00:58:28,000
because the cows are
literally fed sake
1322
00:58:28,000 --> 00:58:29,467
and massaged.
1323
00:58:29,467 --> 00:58:31,567
I understand completely
why it's in the finale.
1324
00:58:31,567 --> 00:58:33,667
Do I want to make
sausage out of it?
1325
00:58:33,667 --> 00:58:35,767
No. [chuckles]
1326
00:58:35,767 --> 00:58:37,800
I'm going to actually
just do the full sausage.
1327
00:58:37,800 --> 00:58:40,567
So I'm going
to do two things with it.
1328
00:58:40,567 --> 00:58:42,500
It's going to be like
a bangers and mash but...
1329
00:58:43,400 --> 00:58:46,166
-sort of Latin-inspired.
-[Justin] Okay.
1330
00:58:46,166 --> 00:58:48,266
Sausage itself is
going to be very spicy
1331
00:58:48,266 --> 00:58:51,000
to accomplish this spicy card
1332
00:58:51,000 --> 00:58:52,166
that I got
from the randomizer.
1333
00:58:53,567 --> 00:58:56,467
Then I'm gonna do
more of a seared beef salad.
1334
00:58:56,467 --> 00:58:57,600
[Justin] Okay.
1335
00:58:59,166 --> 00:59:00,066
[Sara] I've been getting by
1336
00:59:00,066 --> 00:59:01,200
with just
very few ingredients.
1337
00:59:01,200 --> 00:59:03,567
But this last cook
against Antonia is
1338
00:59:03,567 --> 00:59:06,367
really gonna push me
to have to use more.
1339
00:59:06,367 --> 00:59:08,500
I've gotta get up
two different plates
1340
00:59:08,500 --> 00:59:10,367
and I want them to have
different flavor profiles.
1341
00:59:10,367 --> 00:59:13,066
I'm going to make this
a little bit spicy.
1342
00:59:13,066 --> 00:59:15,767
It's going to be a sausage
on top of a masa dumpling.
1343
00:59:15,767 --> 00:59:17,700
The hot dish, I'm going
to really embrace
1344
00:59:17,700 --> 00:59:20,066
the corn aspect
of the huitlacoche.
1345
00:59:20,066 --> 00:59:21,867
I'm planning
on making chochoyotes,
1346
00:59:21,867 --> 00:59:22,800
which are little dumplings.
1347
00:59:22,800 --> 00:59:24,967
I'm going to have
the huitlacoche broth
1348
00:59:24,967 --> 00:59:26,066
to poach them in
1349
00:59:26,066 --> 00:59:29,000
with a Wagyu
huitlacoche sausage.
1350
00:59:29,000 --> 00:59:30,166
For my cold dish,
I'm going to make
1351
00:59:30,166 --> 00:59:32,667
a Wagyu ribeye
huitlacoche tartare.
1352
00:59:32,667 --> 00:59:34,600
So I know that one
of the first things
I want to do
1353
00:59:34,600 --> 00:59:36,467
is get this sausage started.
1354
00:59:36,467 --> 00:59:38,367
[Tiffani] Chef Sara has
her tenderloin.
1355
00:59:38,367 --> 00:59:40,000
She's grinding that
with huitlacoche,
1356
00:59:40,000 --> 00:59:40,967
a good amount of spices.
1357
00:59:40,967 --> 00:59:42,166
[Sara] I'm definitely
going to try to work
1358
00:59:42,166 --> 00:59:43,767
some heat into there.
1359
00:59:43,767 --> 00:59:45,667
Looks like you're familiar
with A5. Used it a lot?
1360
00:59:45,667 --> 00:59:47,367
Not a ton.
1361
00:59:47,367 --> 00:59:48,767
-Real expensive, that stuff.
-Yeah.
1362
00:59:48,767 --> 00:59:50,266
-[Tiffani] Yeah.
-I love just chopping it up
1363
00:59:50,266 --> 00:59:51,567
and putting it through
a meat grinder.
1364
00:59:51,567 --> 00:59:52,867
[Tiffani laughing] Yeah.
1365
00:59:54,467 --> 00:59:55,800
[tense music playing]
1366
00:59:55,800 --> 00:59:57,100
Wow, literally neck and neck.
1367
00:59:57,867 --> 00:59:59,000
-[dings]
-Like a race to see
1368
00:59:59,000 --> 01:00:00,867
who finishes
their grind first.
1369
01:00:00,867 --> 01:00:02,467
[Justin] This is weird,
but yeah.
1370
01:00:02,467 --> 01:00:03,567
TOC's eird.
1371
01:00:04,967 --> 01:00:06,867
[Guy] Oh, somebody's
made sausage.
1372
01:00:06,867 --> 01:00:09,700
I can't believe
you're making us do this.
1373
01:00:12,166 --> 01:00:14,066
-[Justin] What have
we got, Chef? Egg water?
-A little white vinegar.
1374
01:00:14,066 --> 01:00:15,367
[Justin] Okay, white vinegar.
1375
01:00:15,367 --> 01:00:16,467
White vinegar and an egg.
1376
01:00:16,467 --> 01:00:18,867
So I'm using egg
to kind of act as a binder,
1377
01:00:18,867 --> 01:00:21,000
because there's nothing
that's going to hold
1378
01:00:21,000 --> 01:00:23,100
this wagyu together.
1379
01:00:23,100 --> 01:00:24,400
Just give it
a little nice bind,
1380
01:00:24,400 --> 01:00:25,667
a little creaminess.
1381
01:00:25,667 --> 01:00:27,066
[Justin] 49 minutes.
1382
01:00:27,066 --> 01:00:29,066
So in the hour
that I have to cook
1383
01:00:29,066 --> 01:00:30,266
two dishes
1384
01:00:30,266 --> 01:00:31,700
with all the other elements
1385
01:00:31,700 --> 01:00:33,066
of the randomizer,
1386
01:00:33,066 --> 01:00:34,367
sausage is being made.
1387
01:00:34,367 --> 01:00:35,667
I have the hog casing
1388
01:00:35,667 --> 01:00:37,367
-which is the bigger casing.
- dings]
1389
01:00:37,367 --> 01:00:39,367
[Antonia] Once it's connected,
you just got to keep it wet,
1390
01:00:39,367 --> 01:00:40,700
and one hand presses
1391
01:00:40,700 --> 01:00:43,867
while the other hand just kind
of guides it into the casing,
1392
01:00:43,867 --> 01:00:45,100
and then you just
kind of flip it,
1393
01:00:45,100 --> 01:00:46,767
and then you make sausage.
1394
01:00:46,767 --> 01:00:48,266
I mean, Chef,
I got to tell you.
1395
01:00:48,266 --> 01:00:50,066
I know you've made sausage.
That's beautiful.
1396
01:00:50,066 --> 01:00:51,400
-Those are gorgeous.
-[Antonia] I'm Italian.
1397
01:00:51,400 --> 01:00:52,567
Of course I've made
some sausage.
1398
01:00:53,400 --> 01:00:54,266
Sausage.
1399
01:00:54,266 --> 01:00:56,700
[audience whooping
and cheering]
1400
01:00:56,700 --> 01:00:59,367
[audience chanting "Antonia"]
1401
01:01:00,066 --> 01:01:01,367
[Antonia] Got the sausage!
1402
01:01:05,166 --> 01:01:07,166
[Sara] I worked
in a butcher shop
1403
01:01:07,166 --> 01:01:09,200
and made sausage every day
1404
01:01:09,200 --> 01:01:10,266
for years.
1405
01:01:10,266 --> 01:01:11,867
There's too much fat in it.
1406
01:01:11,867 --> 01:01:14,767
I know what you need
for sausage,
1407
01:01:14,767 --> 01:01:17,700
and you don't need as much fat
as Wagyu has in it.
1408
01:01:17,700 --> 01:01:19,467
I decided to add
some breadcrumbs.
1409
01:01:19,467 --> 01:01:22,066
and hope that they will
absorb some of that fat.
1410
01:01:22,066 --> 01:01:23,467
[Guy] Oh, she's made
sausages before.
1411
01:01:23,467 --> 01:01:25,467
That little wet-in-the-hand
technique is it.
1412
01:01:25,467 --> 01:01:27,000
[dings]
1413
01:01:27,000 --> 01:01:28,166
[Tiffani] Chef Sara's
done this before.
1414
01:01:28,166 --> 01:01:29,567
This has come out
really nicely.
1415
01:01:29,567 --> 01:01:31,266
-[Guy] Happy-happy?
-[Tiffani] Yeah.
1416
01:01:31,266 --> 01:01:32,900
[Tiffani] Blast chilling it,
really smart.
1417
01:01:32,900 --> 01:01:34,100
Typically,
when we make sausage,
1418
01:01:34,100 --> 01:01:35,266
we like, give it
a little hang time
1419
01:01:35,266 --> 01:01:37,367
before we cook it
in the casing
1420
01:01:37,367 --> 01:01:39,500
so that it gets really used
to, like, its environment
1421
01:01:39,500 --> 01:01:40,900
and it grills nicely.
1422
01:01:40,900 --> 01:01:42,867
This is a great,
quick way to do it.
1423
01:01:42,867 --> 01:01:44,000
[Sara] So for my cold dish,
I'm going to do
1424
01:01:44,000 --> 01:01:45,166
a beef tartare.
1425
01:01:45,166 --> 01:01:47,500
I love the texture
of wagyu ribeye.
1426
01:01:47,500 --> 01:01:48,500
And for the tartare,
1427
01:01:48,500 --> 01:01:51,700
I think it will give it
a little more body.
1428
01:01:51,700 --> 01:01:53,266
Um, some huitlacoche.
1429
01:01:53,867 --> 01:01:54,767
It's going to go in there.
1430
01:01:54,767 --> 01:01:56,800
I also chop up
some fresh huitlacoche
1431
01:01:56,800 --> 01:01:58,967
-to mix in with the tartare.
- dings]
1432
01:01:58,967 --> 01:02:00,700
[Sara] Add a bunch
of lemon oil and salt.
1433
01:02:00,700 --> 01:02:01,800
Once I'm happy with it,
1434
01:02:01,800 --> 01:02:02,900
back in the blast chiller.
1435
01:02:04,567 --> 01:02:06,700
[Guy] You have got
40 minutes left.
1436
01:02:06,700 --> 01:02:07,867
40 to go.
1437
01:02:09,367 --> 01:02:11,467
[Justin] Potatoes,
salted water, understood.
1438
01:02:11,467 --> 01:02:13,166
[Antonia] If I'm going
to do a sausage,
1439
01:02:13,166 --> 01:02:14,200
I'm going to just like,
1440
01:02:14,200 --> 01:02:16,667
go for a version
of bangers and mash.
1441
01:02:16,667 --> 01:02:20,700
Bangers and mash is, like,
a classic English pub food.
1442
01:02:20,700 --> 01:02:23,467
A perfect banger, which is
a style of sausage,
1443
01:02:23,467 --> 01:02:24,867
and mashed potatoes.
1444
01:02:24,867 --> 01:02:27,567
And it usually has some kind
of like jus or gravy with it.
1445
01:02:27,567 --> 01:02:29,066
-[Justin] Rendering over here?
-[Antonia] Yeah.
1446
01:02:29,066 --> 01:02:31,100
So I take
all the fat rendering
1447
01:02:31,100 --> 01:02:32,600
from all of that Wagyu,
1448
01:02:32,600 --> 01:02:34,000
and I throw in a little bit
of beef stock
1449
01:02:34,000 --> 01:02:35,367
and a little bit
of veal stock.
1450
01:02:35,367 --> 01:02:36,867
And I just let that
come together.
1451
01:02:36,867 --> 01:02:38,567
Then deglaze
the mushrooms with it.
1452
01:02:38,567 --> 01:02:40,166
[audience cheering]
1453
01:02:41,300 --> 01:02:42,767
The bangers
and mashes are hot.
1454
01:02:42,767 --> 01:02:44,000
-What's our cold?
-Uh--
1455
01:02:44,000 --> 01:02:46,100
Colder, you're going
to get, like, um,
1456
01:02:46,100 --> 01:02:47,900
basically, like,
a cold beef salad,
1457
01:02:47,900 --> 01:02:48,900
like, almost like
a Thai beef salad.
1458
01:02:48,900 --> 01:02:49,867
We're going
to make the beef, like,
1459
01:02:49,867 --> 01:02:52,166
seared, sticky,
sticky, sticky,
1460
01:02:52,166 --> 01:02:54,467
glaze all over it.
That's where I'm at.
1461
01:02:54,467 --> 01:02:56,367
So the beef has
to be sticky, right?
1462
01:02:56,367 --> 01:02:57,767
It's going to go
in there for a second.
1463
01:02:57,767 --> 01:02:59,166
It's going to get
the glaze on it.
1464
01:02:59,166 --> 01:03:00,400
And then it's going
to go back in.
1465
01:03:00,967 --> 01:03:02,667
So I've got soy sauce,
1466
01:03:02,667 --> 01:03:04,967
a little bit of sesame oil,
1467
01:03:04,967 --> 01:03:06,000
some rice wine vinegar,
1468
01:03:06,000 --> 01:03:08,300
and some sugar,
and some chili crisp.
1469
01:03:10,767 --> 01:03:11,667
[Guy] Chef,
how are you feeling?
1470
01:03:11,667 --> 01:03:13,200
-[dings]
-[Antonia] Very good.
1471
01:03:13,200 --> 01:03:14,767
-Frying them again?
-Mm-hmm.
1472
01:03:14,767 --> 01:03:16,567
[Guy] One more fry,
one more crisp. Got it.
1473
01:03:17,100 --> 01:03:18,867
[tense music playing]
1474
01:03:21,867 --> 01:03:22,967
[softly] Hot!
1475
01:03:22,967 --> 01:03:25,367
Grilling corn with the husk on
does a couple things.
1476
01:03:25,367 --> 01:03:27,100
One, it allows the husk
to give the corn
1477
01:03:27,100 --> 01:03:29,900
sort of like a richer,
deeper, nutty quality.
1478
01:03:29,900 --> 01:03:32,166
It also allows the corn
to steam inside of its husk.
1479
01:03:32,767 --> 01:03:34,266
So I grab some masa,
1480
01:03:34,266 --> 01:03:35,200
and I'm going
to make chochoyotes.
1481
01:03:35,200 --> 01:03:37,367
They are like,
little dumplings.
1482
01:03:37,367 --> 01:03:40,567
So I mix masa harina,
hot water, and salt.
1483
01:03:40,567 --> 01:03:42,166
I can knead that
with my hands.
1484
01:03:42,166 --> 01:03:44,200
Since corn has
no gluten in it,
1485
01:03:44,200 --> 01:03:46,567
you don't have to worry
about overmixing it.
1486
01:03:46,567 --> 01:03:50,200
It's kind of crazy to battle
against Antonia right now.
1487
01:03:50,200 --> 01:03:52,600
I've watched her for years.
I've looked up to her.
1488
01:03:52,600 --> 01:03:56,266
And now I'm standing
across the stage from her,
1489
01:03:56,266 --> 01:03:59,800
cooking in front
of 150 screaming fans.
1490
01:03:59,800 --> 01:04:01,900
And if I want that prize,
1491
01:04:01,900 --> 01:04:03,700
I'm going to have
to take out Antonia.
1492
01:04:03,700 --> 01:04:05,000
-What else is in this, though?
-[container clinking]
1493
01:04:05,000 --> 01:04:06,867
It's chicken stock,
veal stock,
1494
01:04:06,867 --> 01:04:08,100
the huitlacoche,
1495
01:04:08,100 --> 01:04:10,900
and then the masa, I think, is
just blooming in that, right?
1496
01:04:10,900 --> 01:04:14,600
It's like a huitlacoche stock.
1497
01:04:14,600 --> 01:04:16,266
-Huitlacoche stock.
-[Sara] Yes, sir.
1498
01:04:16,266 --> 01:04:17,800
Okay.
1499
01:04:17,800 --> 01:04:19,700
-[Justin] Going shopping?
-[Antonia] Yep.
1500
01:04:19,700 --> 01:04:21,634
Oh, it's heavier
than I thought.
1501
01:04:24,100 --> 01:04:26,867
[Justin] Chef, I saw you taste
the huitlacoche fillings.
1502
01:04:26,867 --> 01:04:28,066
[Antonia] Um,
I mean, it's good.
1503
01:04:28,066 --> 01:04:30,266
It's basically nice
and mushroomy.
1504
01:04:30,266 --> 01:04:31,667
I've always put huitlacoche
1505
01:04:31,667 --> 01:04:32,900
in sort
of the mushroom family.
1506
01:04:32,900 --> 01:04:34,266
Like, I like
to use it in butters.
1507
01:04:34,266 --> 01:04:35,767
I like to use it in creams.
1508
01:04:35,767 --> 01:04:37,166
-So I'm going to put it
into the cream...
- dings]
1509
01:04:37,166 --> 01:04:38,266
[Antonia]
...for the mashed potatoes
1510
01:04:38,266 --> 01:04:40,400
and just try to make, like,
a perfect potato puree
1511
01:04:40,400 --> 01:04:41,667
with huitlacoche in it.
1512
01:04:41,667 --> 01:04:43,967
[Justin] Huitlacoche cream,
let's go.
1513
01:04:43,967 --> 01:04:45,166
[Antonia] I also know
that I want to make
1514
01:04:45,166 --> 01:04:48,300
a huitlacoche mayonnaise to go
onto the cold beef salad.
1515
01:04:49,767 --> 01:04:50,700
So here's the thing.
1516
01:04:50,700 --> 01:04:53,800
Last year, I lost
by one point to Maneet.
1517
01:04:53,800 --> 01:04:55,200
I was emotional
all year about it,
1518
01:04:55,200 --> 01:04:56,266
even when it aired
1519
01:04:56,266 --> 01:04:57,200
and I watched it
all over again
1520
01:04:57,200 --> 01:04:58,667
and lived it all over again.
1521
01:04:58,667 --> 01:05:01,467
I've watched my parents cry
when they watch it.
1522
01:05:01,467 --> 01:05:03,300
Even my friends
and my daughter,
1523
01:05:03,300 --> 01:05:04,567
they feel the pain.
1524
01:05:04,567 --> 01:05:06,867
So to go all the way
to the end again
1525
01:05:06,867 --> 01:05:08,867
and not come home the champ
1526
01:05:08,867 --> 01:05:10,000
would be,
1527
01:05:10,000 --> 01:05:11,367
honestly, soul crushing.
1528
01:05:11,367 --> 01:05:14,767
25 minutes left to go. 25!
1529
01:05:14,767 --> 01:05:16,166
[audience cheering]
1530
01:05:16,166 --> 01:05:17,367
[tense music playing]
1531
01:05:30,266 --> 01:05:31,166
Yeah.
1532
01:05:36,567 --> 01:05:40,100
I get a little nervous about
the quality of the sausage.
1533
01:05:40,100 --> 01:05:41,367
It is way too soft.
1534
01:05:41,367 --> 01:05:42,967
A little bit of struggle
with the sausage.
1535
01:05:42,967 --> 01:05:44,266
So much fat in the Wagyu.
1536
01:05:44,266 --> 01:05:45,867
Just so much fat,
1537
01:05:45,867 --> 01:05:47,600
it starts to meal out
a little bit.
1538
01:05:47,600 --> 01:05:49,500
It just doesn't perform
like normal sausage.
1539
01:05:50,467 --> 01:05:51,567
[Sara] You know,
I'm hoping that maybe
1540
01:05:51,567 --> 01:05:53,800
they'll firm up a little bit
in the oven.
1541
01:05:54,400 --> 01:05:56,000
I want to win this one.
1542
01:05:56,000 --> 01:05:59,567
I want my daughters to be
able to cheer and clap
1543
01:05:59,567 --> 01:06:01,767
and see Mommy just dominate.
1544
01:06:01,767 --> 01:06:04,100
I don't want them
to see me almost dominate.
1545
01:06:04,100 --> 01:06:05,367
I want them to see me win.
1546
01:06:06,767 --> 01:06:08,600
This is my fifth round
with Chef Sara.
1547
01:06:08,600 --> 01:06:09,967
First time
I've seen her, like,
1548
01:06:09,967 --> 01:06:11,467
even remotely break a sweat.
1549
01:06:13,867 --> 01:06:15,367
[audience cheering]
1550
01:06:15,367 --> 01:06:17,500
My friends, this is the moment
you've been waiting for.
1551
01:06:17,500 --> 01:06:19,800
It's the final battle
of the night.
1552
01:06:19,800 --> 01:06:21,600
The crowd's going wild.
1553
01:06:21,600 --> 01:06:23,567
The chefs are going wilder.
1554
01:06:23,567 --> 01:06:25,467
And we're going to see
some culinary magic
1555
01:06:25,467 --> 01:06:26,467
and a brand new champion.
1556
01:06:35,400 --> 01:06:37,400
Chef, look how much fat
rendered out of those
1557
01:06:37,400 --> 01:06:39,100
-and how beautifully crisp
they are.
-I know.
1558
01:06:39,100 --> 01:06:40,667
They came out good, right?
1559
01:06:40,667 --> 01:06:42,000
[Guy] Justin, give me
some update, buddy.
1560
01:06:42,000 --> 01:06:43,567
[Justin] Yeah.
Sausages have landed.
1561
01:06:43,567 --> 01:06:45,567
I repeat,
the sausages have landed.
1562
01:06:45,567 --> 01:06:47,100
[Guy] So we have
sausage on the hot.
1563
01:06:47,100 --> 01:06:49,066
What do we have sausage maker
on the cold?
1564
01:06:49,066 --> 01:06:51,100
-[Justin] Nothing yet.
-I'm doing
a sausage vinaigrette.
1565
01:06:51,100 --> 01:06:53,266
-Sausage vinaigrette?
-Mm-hmm.
1566
01:06:53,266 --> 01:06:54,867
[Guy] So it's
a sausage vinaigrette
1567
01:06:54,867 --> 01:06:57,266
-going on the Thai salad?
-Yes.
1568
01:06:57,266 --> 01:06:58,567
And she also gets
to check the temp.
1569
01:06:58,567 --> 01:06:59,900
So it's like a cased larb.
1570
01:06:59,900 --> 01:07:01,166
So you get the...
1571
01:07:01,767 --> 01:07:02,734
[Justin] Let's go.
1572
01:07:02,734 --> 01:07:03,834
[Guy] I'm sorry.
1573
01:07:03,834 --> 01:07:06,100
Someone just punched me
in the "Hi, I'm obvious" face.
1574
01:07:06,100 --> 01:07:07,467
[Antonia] Here's the thing.
When I take the sausage
1575
01:07:07,467 --> 01:07:08,467
and I chop it up,
1576
01:07:08,467 --> 01:07:10,567
I'm like, "Oh, the texture
on the inside isn't
1577
01:07:10,567 --> 01:07:11,767
really what I want it to be."
1578
01:07:11,767 --> 01:07:13,300
It almost feels mealy.
1579
01:07:13,300 --> 01:07:14,367
So I am stressing
a little bit.
1580
01:07:14,367 --> 01:07:16,567
Like,
the sausage vinaigrette works
1581
01:07:16,567 --> 01:07:20,000
because it's with a little bit
of olive oil
1582
01:07:20,000 --> 01:07:21,100
and vinegar and the corn.
1583
01:07:21,100 --> 01:07:22,467
So all of it works together.
1584
01:07:22,467 --> 01:07:23,900
But the whole sausage
1585
01:07:23,900 --> 01:07:26,166
on the sausage
and mashed potato dish
1586
01:07:26,166 --> 01:07:27,333
is scaring me a little bit.
1587
01:07:27,333 --> 01:07:29,767
I really hope that it's not
a problem for the judges.
1588
01:07:29,767 --> 01:07:32,667
This last battle is
not only a culmination
1589
01:07:32,667 --> 01:07:34,066
of the last four cooks
1590
01:07:34,066 --> 01:07:35,266
that got me here,
1591
01:07:35,266 --> 01:07:39,266
but of my 17-year career
in culinary competitions.
1592
01:07:39,266 --> 01:07:41,000
It is so close,
1593
01:07:41,000 --> 01:07:42,066
I can smell it.
1594
01:07:42,066 --> 01:07:43,967
[tense music playing]
1595
01:07:46,166 --> 01:07:49,500
[Tiffani] Tartare is diced
and in the blast chiller.
1596
01:07:49,500 --> 01:07:50,600
-Tartare?
-Oui.
1597
01:07:51,367 --> 01:07:52,467
Oui.
1598
01:07:52,467 --> 01:07:54,367
-Oui, hef.
-[with a drawl]
We got to try that.
1599
01:07:55,166 --> 01:07:56,400
[Sara] So normally,
tartare has
1600
01:07:56,400 --> 01:07:57,900
a nice egg yolk on top of it.
1601
01:07:57,900 --> 01:07:59,600
Wagyu already has
enough fat in it,
1602
01:07:59,600 --> 01:08:02,667
so I don't think it needs
the fat of the egg yolk.
1603
01:08:02,667 --> 01:08:05,500
-I'm going to make
a sticky puree...
-[Tiffani] Okay.
1604
01:08:05,500 --> 01:08:09,000
-...to go with my tartare
for my cold dish.
-[Tiffani] Yep.
1605
01:08:09,000 --> 01:08:10,166
She's making,
like, a sticky sauce
1606
01:08:10,166 --> 01:08:12,200
with dried cherries,
dried apricots,
1607
01:08:12,200 --> 01:08:14,467
and dates that are
in the water right there.
1608
01:08:14,467 --> 01:08:16,467
[Sara] Put a little
fresh Huitlacoche in there,
1609
01:08:16,467 --> 01:08:17,567
water, and sour orange.
1610
01:08:17,567 --> 01:08:18,867
I'm going
to let that cook down,
1611
01:08:18,867 --> 01:08:19,767
and then I'm going to puree it
1612
01:08:19,767 --> 01:08:22,166
to make this kind of
sticky glaze.
1613
01:08:23,300 --> 01:08:25,367
-I think I started
this journey out...
- dings]
1614
01:08:25,367 --> 01:08:27,367
wanting to just
1615
01:08:27,367 --> 01:08:28,967
not make a fool of myself.
1616
01:08:28,967 --> 01:08:32,667
But now I feel like
the weight is gone,
1617
01:08:32,667 --> 01:08:34,200
and this is for me.
1618
01:08:34,200 --> 01:08:35,166
I want that belt.
1619
01:08:35,166 --> 01:08:36,367
I want that ring.
1620
01:08:36,367 --> 01:08:37,867
I want that money.
1621
01:08:37,867 --> 01:08:39,166
I want that banner.
1622
01:08:39,166 --> 01:08:41,000
Oh, I want it all.
1623
01:08:41,000 --> 01:08:43,400
Ten to be plated,
hot and cold!
1624
01:08:45,867 --> 01:08:47,367
[Justin] Huitlacoche cream,
1625
01:08:47,367 --> 01:08:49,467
that is the base
that's going in right now
1626
01:08:49,467 --> 01:08:51,734
of those riced potatoes.
1627
01:08:51,734 --> 01:08:52,767
[Antonia]
There should be more fat
1628
01:08:52,767 --> 01:08:54,166
than there is potato, right?
1629
01:08:54,166 --> 01:08:55,967
More cream, more butter,
more sour cream.
1630
01:08:55,967 --> 01:08:57,867
That's what I want
for these mashed potatoes.
1631
01:08:57,867 --> 01:08:59,567
Like, you're going to need
to eat them with a spoon.
1632
01:08:59,567 --> 01:09:00,867
Huitlacoche in this?
1633
01:09:00,867 --> 01:09:01,767
[Antonia] Yes.
1634
01:09:02,400 --> 01:09:03,467
[tense music playing]
1635
01:09:05,367 --> 01:09:08,367
Winning this would be
so validating.
1636
01:09:08,367 --> 01:09:09,300
[sighs] Can I tell you
1637
01:09:09,300 --> 01:09:11,400
what the most
devastating thing would be?
1638
01:09:11,400 --> 01:09:13,667
Sara coming in here
for the very first time
1639
01:09:13,667 --> 01:09:15,266
and taking this win from me.
1640
01:09:15,266 --> 01:09:16,300
It's not going to happen.
1641
01:09:18,600 --> 01:09:19,567
Is that for our tartare, Chef?
1642
01:09:19,567 --> 01:09:21,266
-Yeah.
-Okay.
1643
01:09:21,266 --> 01:09:22,867
[Sara] So if I'm going
to make something sticky,
1644
01:09:22,867 --> 01:09:25,300
it needs to have
something that it sticks to.
1645
01:09:25,867 --> 01:09:27,000
Toast.
1646
01:09:27,000 --> 01:09:28,867
Butter and just a little bit
of sugar to make it sweet.
1647
01:09:28,867 --> 01:09:29,867
[Tiffani] Ooh.
1648
01:09:31,066 --> 01:09:32,333
[Guy] Ladies and gentlemen,
1649
01:09:32,333 --> 01:09:36,667
this is the last five minutes
of Tournament of Champions VI.
1650
01:09:36,667 --> 01:09:37,900
-Last five minutes!
-[audience whooping
and cheering]
1651
01:09:42,000 --> 01:09:43,667
[Sara] So I'm trying
to attach the horn
1652
01:09:43,667 --> 01:09:44,700
to the sausage stuffer.
1653
01:09:44,700 --> 01:09:46,667
I'm planning on passing
the tartare through it
1654
01:09:46,667 --> 01:09:48,166
to really get it emulsified
1655
01:09:48,166 --> 01:09:51,100
and get it, like,
nice and together
1656
01:09:51,100 --> 01:09:52,467
and in love with each other.
1657
01:09:54,200 --> 01:09:55,734
As I'm trying
to get that horn on,
1658
01:09:55,734 --> 01:09:58,000
I'm realizing that I'm wasting
too much time.
1659
01:09:58,000 --> 01:09:59,300
I know there's a huge risk
1660
01:09:59,300 --> 01:10:01,266
in me not having used
the sausage stuffer
1661
01:10:01,266 --> 01:10:02,734
-in both dishes...
- buzzer sounds]
1662
01:10:02,734 --> 01:10:03,800
[Sara] ...but it is
going to take
1663
01:10:03,800 --> 01:10:06,367
quite a bit of time
to plate these dishes.
1664
01:10:06,367 --> 01:10:07,500
So I have to just move on.
1665
01:10:08,400 --> 01:10:09,433
Ooh, I hear the plate grab.
1666
01:10:09,433 --> 01:10:11,500
[Guy] There's a lot of work
to do on both sides.
1667
01:10:11,500 --> 01:10:13,667
They have to make
five plates of each
1668
01:10:13,667 --> 01:10:15,467
because we have
an extra judge showing up,
1669
01:10:15,467 --> 01:10:17,567
a very special judge.
1670
01:10:17,567 --> 01:10:19,400
And as I will say,
the eagle has landed.
1671
01:10:19,400 --> 01:10:21,100
I've spoken to the eagle,
1672
01:10:21,100 --> 01:10:22,333
and we are ready to launch.
1673
01:10:23,967 --> 01:10:26,266
[Antonia] So for my hot dish,
I have my black plates.
1674
01:10:26,266 --> 01:10:28,567
I spoon my huitlacoche
mashed potato
1675
01:10:28,567 --> 01:10:30,200
down in the center.
The texture's perfect.
1676
01:10:30,967 --> 01:10:32,900
I place my sausage down.
1677
01:10:32,900 --> 01:10:36,266
And then to finish, I have
the veal demi-glace
1678
01:10:36,266 --> 01:10:37,266
with mushrooms
1679
01:10:37,266 --> 01:10:38,900
that kind of gets
poured right over the top.
1680
01:10:38,900 --> 01:10:41,000
Very simple
and straightforward.
1681
01:10:41,000 --> 01:10:42,266
This is kind of my move.
1682
01:10:42,266 --> 01:10:44,367
I do seemingly
very simple food,
1683
01:10:44,367 --> 01:10:46,800
but I elevate it and show
great technique.
1684
01:10:47,667 --> 01:10:48,900
So for the beef salad,
1685
01:10:48,900 --> 01:10:51,800
-I've got Napa cabbage
finely, finely shaved.
- dings]
1686
01:10:51,800 --> 01:10:53,000
Thai basil. I have mint.
1687
01:10:53,000 --> 01:10:54,967
I have chives.
I have cilantro.
1688
01:10:54,967 --> 01:10:57,200
I've got a little swoosh
of the huitlacoche aioli.
1689
01:10:57,200 --> 01:10:59,200
And that salad
with the sausage vinaigrette
1690
01:10:59,200 --> 01:11:00,600
right on the side.
1691
01:11:00,600 --> 01:11:02,400
-[Justin] Sticky sauce.
-Sticky sauce.
1692
01:11:02,400 --> 01:11:04,066
I'm bringing the stickiness
1693
01:11:04,066 --> 01:11:05,400
through that glaze
over the beef.
1694
01:11:05,400 --> 01:11:06,400
[Guy] Three minutes!
1695
01:11:06,400 --> 01:11:07,667
[audience cheering]
1696
01:11:08,467 --> 01:11:10,066
[Sara] I start
plating the tartare.
1697
01:11:10,066 --> 01:11:12,266
There's not a lot
of components to this dish,
1698
01:11:12,266 --> 01:11:14,500
so I really want
to make it look beautiful.
1699
01:11:14,500 --> 01:11:16,166
Look at that. How gorgeous.
1700
01:11:16,166 --> 01:11:18,767
[Sara] Next, I put some
of this sticky glaze on top.
1701
01:11:18,767 --> 01:11:20,867
So they're going
to mix up the thing
1702
01:11:20,867 --> 01:11:22,300
and then stick it
to the crouton.
1703
01:11:23,100 --> 01:11:24,400
-Ooh.
-Two minutes.
1704
01:11:24,400 --> 01:11:25,400
Two to go.
1705
01:11:27,367 --> 01:11:28,967
Caliente, hef.
1706
01:11:28,967 --> 01:11:31,800
For my hot dish, I start
by plating dumplings.
1707
01:11:33,734 --> 01:11:36,500
I carve into my sausage.
I taste it.
1708
01:11:36,500 --> 01:11:38,567
I'm not super happy
with the consistency.
1709
01:11:38,567 --> 01:11:40,500
This is the first time
in this competition
1710
01:11:40,500 --> 01:11:41,867
I have put something
on the plate
1711
01:11:41,867 --> 01:11:46,000
that I wasn't 100%
"stand behind it."
1712
01:11:46,000 --> 01:11:47,867
I know it's the best I can do.
1713
01:11:47,867 --> 01:11:49,266
[Tiffani] Spicy, Chef.
Oui, hef.
1714
01:11:49,266 --> 01:11:50,567
[Sara] The hot dish had
to be spicy,
1715
01:11:50,567 --> 01:11:53,000
so I'm finishing it
with a little bit
of fresh serrano...
1716
01:11:53,000 --> 01:11:54,266
-[dings]
-[Sara] ...chili powder,
and cayenne.
1717
01:11:54,266 --> 01:11:55,567
Spicy.
1718
01:11:55,567 --> 01:11:57,600
[audience] Three, two, one.
1719
01:11:57,600 --> 01:11:58,967
-[Guy] That's it!
-[audience cheering]
1720
01:12:00,200 --> 01:12:02,000
[Guy] What a final battle!
1721
01:12:02,000 --> 01:12:03,734
I, like, still don't
even know what happened.
1722
01:12:03,734 --> 01:12:06,500
Someone's going home
the champ tonight.
1723
01:12:06,500 --> 01:12:08,166
Thank you so much!
1724
01:12:08,166 --> 01:12:10,467
[exclaims] That was awful.
1725
01:12:11,800 --> 01:12:13,066
That was hard.
1726
01:12:13,066 --> 01:12:15,467
Hardest cook, probably,
1727
01:12:15,467 --> 01:12:17,266
yeah, that I've ever had.
1728
01:12:17,266 --> 01:12:20,667
[Antonia] This game is
so hard, you have no idea.
1729
01:12:20,667 --> 01:12:22,367
Y'all are messed up.
1730
01:12:24,667 --> 01:12:25,867
I'm gonna lose this again,
I'm not coming back, really.
1731
01:12:25,867 --> 01:12:27,767
Two times in the finals,
that's it. [chuckles]
1732
01:12:28,300 --> 01:12:29,900
Oh, God, let this be over.
1733
01:12:29,900 --> 01:12:30,834
[tense music playing]
1734
01:12:31,567 --> 01:12:34,500
You cook so good
to get to the end,
1735
01:12:34,500 --> 01:12:36,467
and then...
I mean, there was just...
1736
01:12:38,367 --> 01:12:40,000
Yeah.
1737
01:12:42,467 --> 01:12:45,100
I'm disappointed in myself,
though, 'cause, like,
1738
01:12:45,900 --> 01:12:46,867
you know,
1739
01:12:46,867 --> 01:12:48,300
you want to do good.
1740
01:12:48,300 --> 01:12:50,100
I don't know.
Maybe I did do good.
1741
01:12:50,100 --> 01:12:52,066
Maybe I'm just being
too hard on myself.
1742
01:12:52,767 --> 01:12:53,767
[sighs]
1743
01:12:55,000 --> 01:12:56,166
[sighs]
1744
01:12:57,200 --> 01:12:58,266
I know I'm being dramatic
about it right now,
1745
01:12:58,266 --> 01:13:01,700
but the texture
on that sausage is so wrong.
1746
01:13:04,200 --> 01:13:05,734
The sausage is not nice.
1747
01:13:05,734 --> 01:13:07,667
It's like soft, it's not firm.
1748
01:13:08,166 --> 01:13:09,400
[sighs]
1749
01:13:13,467 --> 01:13:15,667
Bigger pieces of the sausage
1750
01:13:15,667 --> 01:13:17,000
could be
a little bit different
in the center.
1751
01:13:17,000 --> 01:13:19,266
I don't know,
maybe it'll set up.
1752
01:13:19,266 --> 01:13:22,567
Maybe going second is
making me feel good.
1753
01:13:22,567 --> 01:13:24,300
Ladies and gentlemen,
I've asked the chefs
1754
01:13:24,300 --> 01:13:26,667
to give us a pound of flesh
and two quarts of blood.
1755
01:13:26,667 --> 01:13:27,967
They have made a commitment
1756
01:13:27,967 --> 01:13:29,667
to being here at TOC VI
1757
01:13:29,667 --> 01:13:30,500
and give us everything.
1758
01:13:30,500 --> 01:13:32,767
So the only way
I can show the respect
1759
01:13:32,767 --> 01:13:34,367
and pay it back to them,
1760
01:13:34,367 --> 01:13:35,667
by bringing you who I feel
1761
01:13:35,667 --> 01:13:37,867
is probably one
of the greatest authorities
in food
1762
01:13:37,867 --> 01:13:39,066
we've had a chance to know.
1763
01:13:39,066 --> 01:13:40,900
Oh, no. Who's this?
1764
01:13:40,900 --> 01:13:42,867
[Guy] She turned
her local catering business
1765
01:13:42,867 --> 01:13:46,100
into a culinary
and lifestyle empire
1766
01:13:46,100 --> 01:13:49,266
that endured
over four decades.
1767
01:13:49,266 --> 01:13:51,000
Her game-changing daytime show
1768
01:13:51,000 --> 01:13:52,900
taught America how to cook
1769
01:13:52,900 --> 01:13:54,900
and how to host with style.
1770
01:13:54,900 --> 01:13:56,400
And along the way,
1771
01:13:56,400 --> 01:13:58,900
she took home 18 Emmys!
1772
01:13:58,900 --> 01:14:00,467
18 Emmys?!
1773
01:14:02,834 --> 01:14:04,367
The one and only
1774
01:14:04,867 --> 01:14:06,400
Martha Stewart!
1775
01:14:06,400 --> 01:14:07,567
[audience cheering]
1776
01:14:07,567 --> 01:14:10,266
-Oh, my God.
-She's the most iconic
female entrepreneur
1777
01:14:10,266 --> 01:14:11,467
on the planet.
1778
01:14:11,467 --> 01:14:12,400
[exclaims]
1779
01:14:12,400 --> 01:14:13,300
Thank you.
1780
01:14:14,567 --> 01:14:15,467
[whistles]
1781
01:14:25,500 --> 01:14:28,166
She's eaten everywhere,
all over the world.
1782
01:14:29,066 --> 01:14:30,834
Oh!
1783
01:14:30,834 --> 01:14:34,667
Someone that everybody aspires
to be and recognize
1784
01:14:34,667 --> 01:14:35,767
-is you.
-Thank you so much.
1785
01:14:35,767 --> 01:14:37,266
So, Chef, thank you so much
for being here tonight.
1786
01:14:37,266 --> 01:14:39,000
-It's a pleasure.
-[audience cheering]
1787
01:14:39,000 --> 01:14:40,767
-Thank you so much.
-Thank you.
1788
01:14:40,767 --> 01:14:44,000
I'm as nervous
as the contestants. [chuckles]
1789
01:14:44,000 --> 01:14:46,400
I can't even right now.
1790
01:14:46,400 --> 01:14:49,500
You guys have
Martha Stewart here?
Are you kidding me?
1791
01:14:49,500 --> 01:14:52,467
[Guy] For the final battle
of TOC VI,
1792
01:14:52,467 --> 01:14:54,500
the chefs had to work
with Wagyu beef,
1793
01:14:55,000 --> 01:14:56,500
huitlacoche.
1794
01:14:56,500 --> 01:14:58,967
For their equipment,
they had a sausage stuffer.
1795
01:14:58,967 --> 01:15:00,667
Their style was hot and cold.
1796
01:15:00,667 --> 01:15:03,100
We took the fifth wheel
and offered them envelopes.
1797
01:15:03,100 --> 01:15:06,300
They were lucky enough
to choose spicy and sticky.
1798
01:15:06,300 --> 01:15:09,266
They chose to go
hot and spicy,
1799
01:15:09,266 --> 01:15:11,634
cold and sticky.
1800
01:15:14,100 --> 01:15:16,367
The first dish, which would be
the dish to your right,
1801
01:15:16,367 --> 01:15:19,367
that is
our glazed sticky beef salad.
1802
01:15:19,367 --> 01:15:22,066
The sausage stuffer was
used to craft the sausage
1803
01:15:22,066 --> 01:15:23,500
in the sausage vinaigrette.
1804
01:15:23,500 --> 01:15:25,867
That was made
with the Wagyu tenderloin.
1805
01:15:25,867 --> 01:15:28,667
You'll see the huitlacoche
butter mayo blend,
1806
01:15:28,667 --> 01:15:30,400
which is to the left
of the salad.
1807
01:15:30,400 --> 01:15:31,734
Onto the hot dish,
1808
01:15:31,734 --> 01:15:35,767
the spicy Wagyu sausage
and huitlacoche mash.
1809
01:15:35,767 --> 01:15:37,867
So the tenderloin was cubed,
1810
01:15:37,867 --> 01:15:40,767
ground with the serrano,
white vinegar, and egg.
1811
01:15:41,834 --> 01:15:43,867
[Justin] Then sent through
the sausage stuffer.
1812
01:15:43,867 --> 01:15:45,000
That's smart.
1813
01:15:47,467 --> 01:15:48,667
Starting with the cold dish,
1814
01:15:49,367 --> 01:15:50,967
this is my type of salad.
1815
01:15:50,967 --> 01:15:53,266
I love mint.
I love Thai basil.
I love chives.
1816
01:15:53,266 --> 01:15:57,667
So that trifecta really made
this dish stand out.
1817
01:15:57,667 --> 01:15:59,567
[Brooke] This beef, to me, is
not only perfectly cooked,
1818
01:15:59,567 --> 01:16:02,567
but it's perfectly coated
in that seasoning.
1819
01:16:02,567 --> 01:16:03,767
I'm so impressed
1820
01:16:03,767 --> 01:16:05,166
by how much work
went into this.
1821
01:16:05,166 --> 01:16:07,467
[Maneet] The sweetness
of that fresh corn
1822
01:16:07,467 --> 01:16:08,500
plays so well
1823
01:16:08,500 --> 01:16:10,166
with the smokiness
of the huitlacoche.
1824
01:16:10,166 --> 01:16:12,166
It's a wonderful combination.
1825
01:16:12,166 --> 01:16:14,900
I do want
a little bit more stickiness
1826
01:16:14,900 --> 01:16:16,567
on top of the Wagyu.
1827
01:16:16,567 --> 01:16:17,767
Oh, God.
1828
01:16:17,767 --> 01:16:18,767
Lovely salad
1829
01:16:18,767 --> 01:16:20,900
with a very nice
vinaigrette flavor.
1830
01:16:21,600 --> 01:16:23,200
Delicious.
1831
01:16:23,200 --> 01:16:28,000
And then, I can't imagine
this is just bangers and mash.
1832
01:16:28,000 --> 01:16:29,400
[all laughing]
1833
01:16:29,400 --> 01:16:30,867
Well, it is, right?
1834
01:16:30,867 --> 01:16:33,967
-Well, it looks like it,
but it doesn't taste like it.
-[Brooke] Yes, yes.
1835
01:16:33,967 --> 01:16:36,166
It tastes really,
really delicious.
1836
01:16:36,166 --> 01:16:39,567
I still have
my grandma's sausage maker
at home.
1837
01:16:39,567 --> 01:16:41,967
The sausage, which is
so beautifully fashioned,
1838
01:16:41,967 --> 01:16:43,000
and they're tender
1839
01:16:43,000 --> 01:16:44,667
and very, very tasty.
1840
01:16:44,667 --> 01:16:47,900
I think it's
very impeccably flavored.
1841
01:16:47,900 --> 01:16:50,467
I love this reduction
of the juice of the beef.
1842
01:16:50,467 --> 01:16:52,000
This is so tasty.
1843
01:16:52,000 --> 01:16:55,200
I am blown away and glad
I'm not competing this season.
1844
01:16:55,200 --> 01:16:57,967
-[audience laughing]
-Because this chef has shown
1845
01:16:57,967 --> 01:16:59,967
some mad skills.
1846
01:16:59,967 --> 01:17:02,000
If there's something
that I would say
1847
01:17:02,000 --> 01:17:03,133
about this dish
1848
01:17:03,133 --> 01:17:07,367
is, um, the sausage is coming
across as slightly dry.
1849
01:17:08,467 --> 01:17:12,166
I get salt. I get umami
from the huitlacoche,
1850
01:17:12,166 --> 01:17:14,834
an impeccably stuffed sausage.
1851
01:17:14,834 --> 01:17:17,166
I could maybe use
a touch more heat in there.
1852
01:17:17,166 --> 01:17:18,233
You say serrano,
1853
01:17:18,233 --> 01:17:20,567
and I feel like I could use
a touch more serrano.
1854
01:17:20,567 --> 01:17:21,533
[sighs]
1855
01:17:22,734 --> 01:17:25,834
The fact that you can make
a potato puree
1856
01:17:25,834 --> 01:17:28,300
this smooth, this luscious,
1857
01:17:28,300 --> 01:17:30,767
is pretty incredible.
1858
01:17:30,767 --> 01:17:32,000
-Ugh.
- Guy] Thank you very much.
1859
01:17:32,000 --> 01:17:35,367
Remember, 50 points available
in the taste,
1860
01:17:35,367 --> 01:17:37,400
40 points available in the use
of the randomizer,
1861
01:17:37,400 --> 01:17:39,000
10 points in the plating.
1862
01:17:39,767 --> 01:17:41,667
I feel better.
I feel a little better.
1863
01:17:43,767 --> 01:17:45,367
On your right,
let's start there.
1864
01:17:45,367 --> 01:17:47,000
This is our cold
and sticky dish.
1865
01:17:47,000 --> 01:17:50,000
We have a hand-cut wagyu
and huitlacoche tartare
1866
01:17:50,000 --> 01:17:53,667
with sticky date jam,
kumquats... and mint.
1867
01:17:53,667 --> 01:17:55,066
Chef would like you
to mix it up
1868
01:17:55,066 --> 01:17:56,667
and stick it on the crouton.
1869
01:17:56,667 --> 01:17:58,066
And the sausage stuffer?
1870
01:17:59,000 --> 01:18:00,066
There is not.
1871
01:18:00,066 --> 01:18:01,367
Not on the first dish, Chef.
1872
01:18:01,367 --> 01:18:02,467
Not on the first dish, okay.
1873
01:18:03,367 --> 01:18:04,667
What?
1874
01:18:04,667 --> 01:18:05,900
She didn't use
the sausage press
1875
01:18:05,900 --> 01:18:06,900
in the first dish?
1876
01:18:07,400 --> 01:18:08,367
At all?
1877
01:18:08,900 --> 01:18:10,600
[sighs]
1878
01:18:10,600 --> 01:18:11,734
[Tiffani] Dish
to your left, chefs,
1879
01:18:11,734 --> 01:18:15,166
is a hot and spicy wagyu
and huitlacoche sausage.
1880
01:18:15,166 --> 01:18:18,100
This is served
with huitlacoche chochoyotes,
1881
01:18:18,100 --> 01:18:20,867
fresh corn, mint,
serrano, and cayenne.
1882
01:18:22,767 --> 01:18:24,266
My favorite is the cold dish.
1883
01:18:24,266 --> 01:18:27,266
I think this is
a very well done
steak tartare.
1884
01:18:27,266 --> 01:18:28,600
Nicely hand cut.
1885
01:18:29,266 --> 01:18:30,600
I like the combination
1886
01:18:30,600 --> 01:18:34,900
of the jam mixed
with the Wagyu beef.
1887
01:18:34,900 --> 01:18:36,200
I could eat that
in a restaurant
1888
01:18:36,200 --> 01:18:37,967
with no trouble whatsoever.
1889
01:18:37,967 --> 01:18:41,600
You don't often find a Wagyu
in steak tartare.
1890
01:18:41,600 --> 01:18:46,734
And there's something
that's so luxurious and silky
1891
01:18:46,734 --> 01:18:48,867
about how that eats.
1892
01:18:49,867 --> 01:18:51,767
I love the fresh herbs
in there,
1893
01:18:51,767 --> 01:18:53,467
and there's so much flavor.
1894
01:18:53,467 --> 01:18:55,066
Seems like
they really like it.
1895
01:18:55,066 --> 01:18:57,567
I just wish that the chef had
1896
01:18:57,567 --> 01:19:01,400
used the sausage stuffer
in some way on this dish,
1897
01:19:01,400 --> 01:19:03,567
because this is
an absolute exquisite dish.
1898
01:19:03,567 --> 01:19:06,600
The crouton was probably one
of my favorite parts
1899
01:19:06,600 --> 01:19:07,567
of the tartare.
1900
01:19:07,567 --> 01:19:10,367
It really added
that nice textural relief.
1901
01:19:10,367 --> 01:19:12,166
Going on to the next dish.
1902
01:19:12,667 --> 01:19:15,100
I love chochoyotes,
1903
01:19:15,100 --> 01:19:18,200
and this is a really,
really smart play
1904
01:19:18,200 --> 01:19:22,166
in utilizing the masa
with the corn,
1905
01:19:22,166 --> 01:19:23,567
with the huitlacoche.
1906
01:19:23,567 --> 01:19:24,734
[Maneet]
The broth is delicious,
1907
01:19:24,734 --> 01:19:27,100
and I really just want
to go and have,
1908
01:19:27,100 --> 01:19:28,900
like, spoonfuls of that.
1909
01:19:28,900 --> 01:19:30,367
[Brooke] It's giving me
a lingering heat
1910
01:19:30,367 --> 01:19:31,266
that I appreciate,
1911
01:19:31,266 --> 01:19:33,400
'cause it's sort of
in-your-face heat.
1912
01:19:33,400 --> 01:19:38,266
The sausage, unfortunately
for me, is not as... textured.
1913
01:19:38,266 --> 01:19:41,967
It's more mushy than
the sausage we had previously.
1914
01:19:41,967 --> 01:19:43,400
Ugh.
1915
01:19:43,400 --> 01:19:44,367
[softly] Yes.
1916
01:19:45,000 --> 01:19:45,867
Nice.
1917
01:19:45,867 --> 01:19:47,734
She didn't say
anything I didn't know.
1918
01:19:49,400 --> 01:19:52,500
Okay, maybe we're not out yet.
1919
01:19:52,500 --> 01:19:54,600
Judges, thank you very much.
Thank you.
1920
01:19:54,600 --> 01:19:56,166
[audience cheering
and applauding]
1921
01:19:57,467 --> 01:19:59,367
I had a lot of positive,
1922
01:19:59,367 --> 01:20:01,367
more negatives,
probably, than Antonia.
1923
01:20:01,367 --> 01:20:02,867
[Antonia] Like, I'm having
flashbacks of last year
1924
01:20:02,867 --> 01:20:05,767
of, like, hearing good things,
but then, like, not winning.
1925
01:20:05,767 --> 01:20:07,166
I'm exhausted.
1926
01:20:07,967 --> 01:20:09,100
I'm exhausted!
1927
01:20:09,100 --> 01:20:11,100
I've been on Tournament
of Champions or six years!
1928
01:20:11,100 --> 01:20:13,367
I've been here for six years!
1929
01:20:17,400 --> 01:20:18,734
Chef Sara Bradley!
1930
01:20:18,734 --> 01:20:21,100
[audience cheering]
1931
01:20:21,100 --> 01:20:22,567
Chef Antonia Lofaso!
1932
01:20:22,567 --> 01:20:24,834
[audience cheering]
[man whooping]
1933
01:20:31,767 --> 01:20:34,367
One chef scored 82
1934
01:20:34,367 --> 01:20:35,567
in the final round.
1935
01:20:36,934 --> 01:20:38,266
The other chef scored
1936
01:20:38,266 --> 01:20:39,567
88.
1937
01:20:39,567 --> 01:20:41,567
[audience cheering]
1938
01:20:41,567 --> 01:20:42,767
[Guy] Ladies and gentlemen...
1939
01:20:43,767 --> 01:20:44,600
[audience clapping stops]
1940
01:20:44,600 --> 01:20:45,867
the winner...
1941
01:20:47,100 --> 01:20:50,266
of Tournament of Champions VI
1942
01:20:51,367 --> 01:20:52,367
is...
1943
01:20:52,367 --> 01:20:53,367
[suspenseful music playing]
1944
01:21:00,266 --> 01:21:02,467
-Antonia Lofaso!
-[audience cheering]
1945
01:21:04,967 --> 01:21:06,767
You did so good.
1946
01:21:06,767 --> 01:21:09,367
You did good.
I'm so happy for you.
1947
01:21:09,367 --> 01:21:10,867
You did so much
to deserve this.
1948
01:21:11,834 --> 01:21:14,667
You're did a great job.
So good. So good!
1949
01:21:14,667 --> 01:21:16,100
[audience cheering continues]
1950
01:21:16,867 --> 01:21:17,867
[crying]
1951
01:21:25,266 --> 01:21:26,367
[Guy] Chef,
1952
01:21:26,367 --> 01:21:28,767
I want to talk
to our super freshman.
1953
01:21:29,266 --> 01:21:31,066
First time in TOC,
1954
01:21:31,066 --> 01:21:33,767
walk through four competitions
1955
01:21:33,767 --> 01:21:36,266
like you had been here
since season one.
1956
01:21:36,266 --> 01:21:38,000
-You're amazing.
-Thank you. Thank you.
1957
01:21:38,000 --> 01:21:39,000
-[whoops]
-Thank you, Chef!
1958
01:21:39,000 --> 01:21:40,166
Thank you. Thank you.
1959
01:21:40,166 --> 01:21:41,166
[audience cheering continues]
1960
01:21:42,667 --> 01:21:45,767
It doesn't feel so bad
to get second place.
1961
01:21:45,767 --> 01:21:47,967
She beat me, fair and square.
1962
01:21:47,967 --> 01:21:50,200
Uh, and I'm really happy
for her.
1963
01:21:50,200 --> 01:21:51,800
[audience cheering]
1964
01:21:54,266 --> 01:21:55,934
First and foremost,
thank you to you guys,
1965
01:21:55,934 --> 01:21:58,367
'cause every time we come
out here and you clap,
1966
01:21:58,367 --> 01:21:59,667
it gives so much energy.
1967
01:21:59,667 --> 01:22:01,600
And it's really, really,
really amazing.
1968
01:22:01,600 --> 01:22:03,000
-So thank you.
-[woman] We love you.
1969
01:22:03,000 --> 01:22:03,934
Thank you.
1970
01:22:06,300 --> 01:22:07,867
[Guy] Ladies and gentlemen,
1971
01:22:08,367 --> 01:22:09,400
Antonia...
1972
01:22:10,200 --> 01:22:11,266
was not coming back.
1973
01:22:12,000 --> 01:22:13,367
And I wasn't
going to push her.
1974
01:22:13,367 --> 01:22:15,100
She knew my opinion
and my position.
1975
01:22:16,266 --> 01:22:17,567
[exhales deeply]
1976
01:22:17,567 --> 01:22:20,166
[Guy] And two weeks before
the competition closed,
1977
01:22:20,166 --> 01:22:21,400
she called and said,
1978
01:22:21,867 --> 01:22:22,934
"I'm in."
1979
01:22:23,767 --> 01:22:26,266
I don't know
many people in my life
1980
01:22:26,266 --> 01:22:27,867
that I see work as hard,
1981
01:22:27,867 --> 01:22:29,266
that are as dedicated,
1982
01:22:29,266 --> 01:22:30,400
that are as focused.
1983
01:22:30,400 --> 01:22:32,867
And Chef, you have
come in here,
1984
01:22:32,867 --> 01:22:34,467
you've won five in a row,
1985
01:22:34,467 --> 01:22:39,400
and you are
the new TOC hampion.
1986
01:22:39,400 --> 01:22:40,934
-Give it up!
-[audience cheering]
1987
01:22:40,934 --> 01:22:43,667
[Antonia] This journey has
been so long.
1988
01:22:43,667 --> 01:22:46,767
I was not coming back.
1989
01:22:46,767 --> 01:22:49,567
It is the hardest competition
I've ever been a part of,
1990
01:22:49,567 --> 01:22:51,667
and I have finally won it.
1991
01:22:51,667 --> 01:22:53,500
Having my daughter
see me persevere
1992
01:22:53,500 --> 01:22:56,867
through six seasons of it
to finally win,
1993
01:22:56,867 --> 01:22:58,600
it is so validating.
1994
01:22:58,600 --> 01:23:02,967
The TOC VI hampion,
1995
01:23:02,967 --> 01:23:04,300
the Princess Warrior,
1996
01:23:04,300 --> 01:23:06,000
-Antonia Lafaso!
-[audience cheering]
1997
01:23:07,967 --> 01:23:09,367
[Antonia] And the truth is,
1998
01:23:09,367 --> 01:23:11,400
because I know how bad it felt
1999
01:23:11,400 --> 01:23:13,100
to lose all of those years,
2000
01:23:13,100 --> 01:23:15,266
to be so, so, so close,
2001
01:23:15,266 --> 01:23:18,066
it makes this moment
that much sweeter.
2002
01:23:18,066 --> 01:23:20,100
[Guy]
And to help you celebrate,
2003
01:23:20,100 --> 01:23:22,667
let's bring in the rest
of the TOC hamps!
2004
01:23:22,667 --> 01:23:23,567
[audience cheering]
2005
01:23:23,567 --> 01:23:25,300
[ladies squealing]
2006
01:23:26,400 --> 01:23:28,934
[Brooke and Antonia laughing]
2007
01:23:30,934 --> 01:23:33,400
The Princess Warrior has
her fairytale ending.
2008
01:23:33,400 --> 01:23:35,100
Look at it. It's so...
2009
01:23:35,100 --> 01:23:35,967
I'm so happy.
2010
01:23:35,967 --> 01:23:37,767
I feel like
I'm forgetting something.
2011
01:23:38,467 --> 01:23:39,567
That's right.
2012
01:23:39,567 --> 01:23:42,266
Our friends from State Farm
2013
01:23:42,266 --> 01:23:43,600
would like to present you...
2014
01:23:43,600 --> 01:23:48,934
-[Antonia exclaims]
-[Guy]...with $150,000!
2015
01:23:48,934 --> 01:23:51,600
-[audience cheering
and applauding]
-[Antonia exclaims]
2016
01:23:51,600 --> 01:23:53,667
So there you have it,
ladies and gentlemen!
2017
01:23:53,667 --> 01:23:55,667
I will see you next year.
2018
01:23:55,667 --> 01:23:56,767
Keep an eye on it.
2019
01:23:56,767 --> 01:23:59,367
TOC VII oming your way!
2020
01:23:59,367 --> 01:24:00,934
[audience cheering]