Check out these ultimate cook-off episodes, in this Man vs. Child marathon.
Episode #1 – 00:00 – HE’S WITH THE ANGELS
Episode #2 – 20:43 – WE MADE A BELIEVER OUT OF HIM
Episode #3 – 39:11 – I’M GETTING A STRONG MESSAGE
Episode #4 – 57:59 – PSYCHIC FOR THE NORMAL PEOPLE
#ManVsChildChefShowdown
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You’re about to witness a culinary Revolution tonight five of the most talented cooking prodigies in the world go head-to-head in three rounds against executive chefs with years of training and Decades of experience these kids are not going to beat me I don’t want to be
Treated like a kid I’m a Chef cooking is a science I have no plans I’m taking it easy on them I’m going to crush that competition with our final round judged by the world’s most critically acclaimed chefs and winner takes all blind taste test it’s the superstars of Tomorrow way
To get in his head against the Titans of today coming down to the wire I want to show the world that kids can take down executive chef this is cting get so close this is Man versus child Chef Showdown I’m your host Adam gerler and as always tonight it’s a culinary showdown in three rounds our first judge is Chef owner of several restaurants including grafiato and cnos Mike Isabella our second judge is a butcher and private Chef to Hollywood a-listers Ali A Zay our Challenger today has worked with
Some of the biggest names in the industry he’s passionate about local sustainable ingredients as well as grandma Monaco’s meatballs I grew up cooking with my grandma Monaco didn’t think about it as a career but you know I’ve been very fortunate to cook for for a lot of people a lot of restaurants
Hotels these kids are not going to beat me I have no plans on taking it easy on them please welcome Chef Larry [Applause] Monaco okay prodigies who’s it going to be all right guys so he does Farm Fresh stf Larry is a formidable opponent there’s no room for air we’re going to
Have to send out our Heavy Hitters we choose Chef Emily Chef Emily please enter the kitchen she’s an artist a writer a YouTube rapper and a zombie Enthusiast I’m really excited to do my first round one I like stepping out of my comfort zone I like to get creative
With my cooking because I feel like I have control I’m a little bit of a neol freak please welcome Chef Emily she walks down she’s got that little swagger no fear your challenge today is to Simply amuse our judges you’re going to demonstrate that all it
Takes is one bite to win you’ll be creating an amused Bo I love amus boo I can make that cuz my size I could just make a huge addition I’ll look like this to them an amuse is basically a pallet cleanser it’s what they serve before a
Lot of horses and it sort of gets you ready for what’s coming next and I love them I think it’s so cool how you can get so many different flavors from just one bite I cook from the heart so it’s tough to sum up who you are in one bite
But I’m going to try to win okay chefs take to the burners and prepare to begin your first cook good luck Emily now remember whoever scores an advantage this round has a better chance of keeping the advantage for the all important Winner Takes all third round blind tasted by our Master Level Chef
Watch out hair has been tied up it’s just got serious right now chefs you have 30 minutes to prepare and amuse B and your time starts now come on em I think of an amuse bu I think of like a way to like show what to expect
But just to focus on like flavors that I like flavors that are like that represent me and go from there is there anything you want to avoid doing too much or having more than just like one thing that you can kind of pick up and
Bite whether it’s on a fork or a spoon or with your hands I guess it really depends on how you interpret one bite if if you’re thinking like an Ali A Zay one bite it could be half a sandwich it could be yeah I mean you know she she’s
Known to have a big bite that’s very true this one bite has to incorporate your style it’s got to be flavorful fun and vibrant playful and so I want to H every element of a breakfast bacon eggs and a potato in one bite I wanted to put some
Different layers of flavors so I want to pickle the bacon in the cry when you got only so much time it’s the best way to pickle something this executive chef is not going to know what hit him I can make the perfect amuse bu today I’m making jerk seasoned pork
Tenderling with a mango salsa on top of a toone jerk seasoning oh my God I’m looking to take my Galia on a little trip to Jamaica Jerk is a famous seasoning from Jamaica Jamaican flavors have a ton of pop and and we’ll make that one bite really delicious tur is a
Very exotic flavor a lot of herbaceousness you also have a tremendous amount of heat where you call a jerk um Yo when I make potatoes I usually put grapefruit in my poaching liquid I only have 30 minutes why don’t I try to infuse grapefruit in the cryovac chef are you pampam mousing your potatoes yeah I don’t have time to like poach it in olive oil and citrus and and garlic
Pom moose that’s like word I learned last week and love to say it what does it mean grapefruit oh P pom pom pom so Emily I’ve never s eat an egg before so I’m going to try it interesting I never Su eat eggs before I wanted a soft yolk a nice runny
Self-contained sauce Emily what are you making right now I’m I’m working on making a mango salsa cool mango salsa is bell pepper Red Onion I’m a little bit of jalapeno to give it a kick and mix it all in with my Bango chef Mike likes a little kick that’s really good I like
That chefs 10 minutes have gone by 10 minutes are gone you have 20 minutes left to prepare your one bite Wonder Emily time goes very quick in the first round I take my tenderloin and I put it into a very hot pan to get a nice deer
On it she’s got to cook that pork perfectly yeah there’s not that much fat in the tender line so it dries out super fast all right so talk to me about how how this pork line is prepared here so right now I’m just getting a nice sear
On it and I’m going to throw it in the oven so it can finish sounds like you’re going kind of Caribbean here I love Caribbean food and I wanted I haven’t gotten a chance to make some in Caribbean yet beautiful now you have about 12 minutes left are you feeling
Okay with time I think if I just rush I’ll be okay all right Chef Emily I’m going to leave you to it thank you good luck Chef Larry yes sir how are you I’m well sir how are you doing welcome to the first round of your challenge thank
You now these are the eggs that you just kind of did or you looking for a soft boil for the sof coach hoping for the gooey the uzi how they come out chef hard boil temp’s too high about 20° too high yeah actually I made a perfect
Hardboiled egg but not what I wanted I need to fix it back a plan I’ll just fry it nothing wrong with a fried egg these days a beautiful fried quail egg looks very pretty thank you so much Che thank you sir8 minutes left guys8 minutes for my plantain chips I cut open
A plantain and I slice it in about 1 in circles I put them in the fryer until they’re nice and golden brown I mash them to make them nice and flat and into a big chip and then I fry them once more to make it a toone because toon are
Fried twice toon are great one bite oh I love them yeah they’re crispy they’re salty I love toones I love the perfect tostones I’ll make you perfect toones Sunny Side Up qu just enough for a bite there’s a sunny sunup qu EG I overcooked the other ones but live and learn
Right I feels pretty good and when that comes out of the oven that’s going to need a couple minutes to rest before you cut into it right definitely need time to rest uh Chef Larry’s plating Emily’s waiting we are running out of time start pting she needs to get up her game she
Needs to get quicker come on Emily come on 5 minutes 5 minutes remain Emily come on pick up the pace I should have put in the pork earlier so that I have more time to rest but now I have to get this plated is it cooked properly is it cooked it’s kind of
Undercooked on the top but there’s nothing I can do with about 2 minutes left we should start to think about plating the crunch from the potato I got the creme fresh to kind of cool everything down a little bit I got the Pickled acidity of the bacon this is SE
The little o is going to give that creamy salt the nice quail egg and instead of doing a sea salt for texture use that little bit of caviar that’s going to give you that little salty pop they look like fancy very small baby high heels I find one perfect piece the
Rest is undercooked I think we’re going to get Rob Fork today I have to Plate two of these dishes so I keep cutting into the pork trying to find a nice piece I can’t I can’t cut that it’s not cutable and that is officially 60 seconds left 1 minute remain in the
First round I find one overcooked piece of the tenderloin so I cut the pork in half lengthwise and I plate it on top of the toast it does not look good but there’s nothing else that I can use 30 seconds 30 seconds make it perfect nothing I can do
Now I am so worried this is going to screw me up so badly 9 8 7 6 5 4 3 3 2 1 one time’s up step away from the dishes okay chefs please bring your plates up to the judges Chef Emily what have you prepared
For us today today I have prepared a jerk pork tenderloin with mango salsa on top of a tostone very colorful dish the only thing I’m wondering is why is one a round piece of loin and one a half piece of loin one piece was a little bit
Undercooked so I had to cut off the undercooked part and give you like the good part but it’ll taste just as good but it’ll taste just as good thank you Chef so who gets a smaller bite even though my pork is a little bit undercooked I really am hoping that the
Judges will see past the flaws of my Dish I’m watching the judges to eat and I’m getting nervous at this point Chef Emily your Tes were perfect there was a nice uh kind of starchy creaminess in the center and that really like Crispy Crunchy outside it added a really wonderful texture and a really um it
Made the dish really easy to eat I would have liked it if there’s a little bit less TOA and a little bit more pork but all in all the flavors were really there and it was a nice uh palette opener Chef Emily you didn’t cook the pork correctly
You put it in a pan that was a low temperature you put in the oven you pulled it out too soon and you cut and you slice it too soon or what that means is it wasn’t cooked correctly overall the creativity on the dish was was very
Creative very colorful very fun it was a beautiful one biter Mike and Alia ding me for the uneven proportions however they said my presentation was nice so this is anyone’s game Chef Larry what have you prepared for us today I made a little pickled bacon with a fried
Fingerling a sea urant quail egg and a little too this is a very beautiful presentation I can see all the different layers of flavor you have going on looks very tasty and I can’t wait to dig in is I’m looking for reaction and they’re good there’s no reaction I gave a good
First bite I really like the breakfast approach that you have on this dish the egg the bacon the potatoes one thing that I was expecting is when you’re pickling the bacon I was expecting this really acidic kind of aggressive flavor I actually didn’t get any of that it was
A little bit uh mild in my opinion it’s a very good breakfast execution I just wish there was a little bit more acid or something to kind of or heat to kind of like add a little bit more a pop to it Chef Larry I loved how you combine three
Different types of eggs into your one bite to bring different flavors and I like the potato chip with it I would I wish the potato chip was bigger because with the sea urchin the yolk of the quail and the eggs was really rich so it kind of overtook it instead of serving
It on a spoon I would have had a bigger chip so it would I would had a little more crunch a little more potato flavor to help even everything out food’s kind of crazy and it’s very subjective not taking anything away from Emily’s dish but you know I might I might have this
One overall the the with two great amuse now we have a decision to make so give us a moment I definitely think that I still have a chance of winning but who knows yeah I like I really want the judges to like my dish CU there is an advantage going into
The second round if I win the first round and as a chef I want another Chef to like my dish Mike Alia who gets the pick an advantage from the menu for the next round oh my God we’ve decided the advantage goes To chefs we’ve decided the advantage goes to Chef Larry good job nice job it feels really bad having to have somebody go with a disadvantage because I got beaten it’s kind of embarrassing congratulations Chef Larry this means that you enter into round two with control of the menu
Board you know on the inside I’m I’m you know oh oh stop Hammer Time great I got this Advantage but I still have to be humble about it I hope you didn’t find that round to be too challenging because things are about to get tough tough cuts
Of meat lamb stew meat pork cheeks beef jerky brisket pork shoulder ox tail short ribs and chicken legs for this challenge you’ll have 45 minutes to make an entree that highlights one of these proteins you when you bra short ribs or you bra pork shoulder lamb shanks
Whatever it takes a good 3 four 5 hours to do and we got 45 minutes to do it and that’s just insane Emily time for the million-dollar question which one of your remaining teammates will compete at a disadvantage in round two there is a huge amount of very tough protein I
Really need to pick somebody who worked with like all the meat up there I choose Chef CL Chef CL enter the kitchen at just 14 he’s getting ready to start his career by entering an intense culinary program at a special arts school I’m pretty familiar with cooking
A lot of wide variety of meats so this is definitely my wheelhouse you know this competition really doesn’t come down to age at the end of the day it’s a tough meat competition so it’s all about how the meats cooked get ready for America’s Next Great chef
Place my first impression Chef CL is confident no fear takes no prisoners look that gunfighter twinkle in his eye the good bad the ugly in the background plane as he’s standing there and it’s you know it’s I don’t say intimidating but it’s like okay it’s you know it’s on
All right all right in the last round Chef Emily lost which means Chef Larry you get to choose an advantage from the menu board this round the menu items are takeway Rob your opponent component of a key ingredient Prime Time Take 5 minutes off your opponent’s cook time
More ingredients more problems throw a culinary curveball to your opponent pick any ingredient you want at any time that your opponent must incorporate into the dish Chef Larry time to make your choice which item do you choose from the menu the 5 minutes in a kitchen is an hour I
Choose Prime Time Prime Time Take 5 minutes off your opponent’s cook time round three is the most important round because it’s a winner takes all around so if I don’t perform and put out a really great product you know this could be a loss for the prodigies okay chefs
Take to the burners and prepare to begin your cook Chef Larry you have 45 minutes to dish out some tough love to these kids chef K you have 40 minutes are you Tough Enough absolutely all right Chef Larry your time starts now I love short ribs and Sunday afternoon football games on whatnot
Brace some short ribs and an all day Affair you know short ribs of best thing yeah I’m interested to see what he does if he goes with pressure cooker mode how long is that going to take 30 minutes 30 for this round I’ll make an herb yogurt with uh red wine sauteed forged
Mushrooms and bra short ribs I started making the aromatic liquid wine stock herbs those are the keys of of how to braise I’m just standing there waiting and waiting chilling then I season the the short ribs and I start to steer them yeah he’s got short ribs got onions
He has a pressure cooker he’s got a lot of herbs you know honestly on the upside it gives me time to sit thinkink what flavors am I going to use what ingredients am I going to use you know he may help me I’m going to uh put it in
The pressure cooker with uh chicken beef stock red wine normally when you when you braze you do it low and slow long period of time but to braze a meat in 45 minutes you need to use a pressure cooker and I had never used a pressure cooker before I have to
Actually figure it out fumbling a little bit with that pressure cooker I’ve never used a pressure cooker before I’m scared on the inside I can’t show I can’t show the kid that I’m scared but I I’m I’m really nervous I’m nervous now what are some tricks to
Using the pressure cooker well first you want to make sure that you bring your liquid to a boil have all everything kind of seared off or cooked off before it goes into there once everything comes into a boil and everything’s hot that’s when you close your lid if you don’t do
That it’s going to take you twice as long to get the pressure and you’re not going to have time to cook it jef CL you have 40 minutes to make tough meat tender and your time starts now I don’t got time to be slow what’s that Chef K’s cheeks yeah I grab the
Fourk cheeks I’m running as fast as I can because I need to compensate for the 5 minutes that I lost I’m going to bring home the win by making sure my meat is nice and tender what spice is that vindaloo vindaloo spicy Indian curry my inspiration is going to be Indian
Flavors because I want this dish to really be packed lots of flavor I plan on making a bra pork cheek with vill spices uh Yan puree sauteed brussel sprouts and toasted coconut I got to get these in they’re not going to be good if course you think you can make it I
Always make it it’s just a matter of how the food tastes I put my pork cheeks into my hot oil in my pressure cooker just so that they start to get color I have my vegetable mixture I cover with chicken socks and that’s hot sock which is going to help it
Pressurize faster I need to just let it cook for as long as possible so that that meat really gets tender I don’t know if Chef Larry put his pressure cooker on correctly cuz I don’t see I turn around and I noticed that it’s not getting pressurized the nod that tells
You yeah it’s working is not working probably because I have to turn it on huh I need to bring it up to a boil so it’s going to take a couple minutes to get it there it’s going to come down to the wi for both of these
Guys I peel a whole yam I chunk it I get into a pot I add some cinnamon stick some ginger and then I cover it with coconut milk Chef K how you doing well I can tell you had a 5 minute drag time but you’re up to pressure on this side
It doesn’t sound like Chef Larry’s pressure cooker up to pressure yeah I guess you can say I’m uh made up for my last time pretty well and this is H coconut you’re toasting yeah looks like you’re under control here excited to see how everything works out for for you let
Me go check with Chef Larry all right how are you doing I am well how are you I’m not hearing the same sounds out of this thing as I’m hearing on that side I’m not either does that concern you at all yes but I’ll never show it I don’t
Know what I’m going to do yet you have the beef short ribbon how how else you preparing it I’m going to do a little mushroom ragu with a little apple radish Citrus slw on top great and a little greek yogurt it sounds like a potential round winning dish if the meat is tender
Or not that’s what’s going to be T what can I do so I I I pull it off still no sound coming out of that cooker I’d do something with it good luck when I realized that my pressure cooker is not working I I I’m frantically thinking of Plan B 15
Minutes 15 minutes left I pulled out the short R it’s is definitely not how I would want short ribs they’re not falling off the bone they’re not you know fork tender that is uh that is rare I got to do something I got to go to plan B I honestly do not
Know how I’m going to fix this just about 12 minutes left when I realized that my pressure cooker is not working I got to show something I got to do something I got to go to plan B I’m going to sear it and I’m going to slice it really really really
Thin and then hopefully if I cut it against the grain I should be okay oh God now he’s searing it yeah he’s going to lose a lot of juice cooking it that way so I added some more liquid to it in the oven and let it go I think that I
Can pull this off think is the key word there I’m worried it’s not going to be fully cooked yeah if it didn’t cook well on the pressure cooker 5 minutes 5 minutes left even with my 5 minute disadvantage I’m actually ahead in this round my pressure cooker is cooking pork
Cheek now it’s time to start on my yam puree I put my yams my Ginger into the blender I blast it and so I put it in a bowl to stay warm I I look at my mushrooms now they’re getting a little caramelized add the water and just get
Get it all nice and together chefs 2 minutes left I pulled my pork cheeks out of the pressure cooker and they are perfect they’re nice and tender they’re exactly what I was looking for so I want to add an extra crunchy element to the plate so I’m sautéing the brel Sprouts a
Lot of people don’t like brussels sprouts I love brussels sprouts she loves brussel sprouts 1 minute left 1 minute when I pull the sh out of the oven it’s spongy if I cut it really thin Against the Grain it’ll it won’t be as chewy it’ll be soft 40 seconds presentation is everything you
Eat with your eyes first I do a nice SSH I pile on my brace pork cheek I add my toast and coconut to the top so I I I did the yogurt and I plated the mushrooms and I look up 5 4 3 2 1 step away from the
Plates when the time was up and I looked at my plate it looked good I feel it looked good good Larry won in round one so it’s very important that I win in round two so that whoever I pick to go into round three has the advantage okay
Chefs please bring your plates up to the judges please remember the menu board will not be taken into consideration by judges the judge’s critique is based on creativity presentation adherence to the spirit of the challenge and of course taste Chef CL please explain your dish I
Have prepared for you a brave pork seek vindaloo with a yam puree and and sauté brussel sprouts Chef CL I like your yam puree the green Brussels raised Meats the little crispy coconuts I just think your sauce needs a little bit more viscosity while the judges are tasting
My dish you know they seem to be enjoying it Oli always does this like eyebrow thing when she gets a surprising flavor that she doesn’t really expect these are good good little indicators Chef CL that is very tender pork cheeks oh good job good job yeah they’re
Perfectly cooked um they break apart I didn’t even need a knife and I actually like that the Brussels sprouts were had a lot of texture to them do think it need a little bit more finesse there’s some bigger pieces there’s some thinner pieces so if you just C cut those all
The same I think it would have been um a perfect dish Chef K uh I really enjoyed your dish today you did a great job cooking your pork cheeks to a perfect texture they were Fork falling apart love the nice bright orange puree I love the charred uh brussels sprouts I love
The colors I thought overall it was a great dish could have used a little bit more finishing salt and a touch lime zest I think would have brought it to the next level Mike and Alia tell me if they do like my flavors they tell me my
Meat is cooked perfectly so we’ll see chefer please explain your dish I have a short ribs with forg mushroom ragu and Herb Greek yogurt Chef Larry I like the presentation you know the mushrooms the yogurt all makees sense it looks like a nice like New York strip mid- rare I’m
Really interested to taste it uh chefer I like the presentation on your dish I think it’s nice and tight one thing I would say is that if you’re going to put the sauce on the plate you just like put that on top of the the short ribs
Themselves I think that would have been a much better presentation I’m watching him intently take a bite of my dish and you know the first bite there’s no reaction but then I start counting 15 16 17 18 shoes 19 shoes and again you know chef Mike his head’s down
Like this but he get me this look like this with his eyes cuz he knows I’m watching and and he has this smile on his face like nice try jef I know you had a little trouble today uh with your pressure cooker uh it showed up a little
Bit on the plate today the meat definitely needed a lot of salt which it didn’t have and and it was very very chewy and and tough it’s tough we you know what happened with with that the mushrooms were tasty uh the yogurt was tasty I like the combination uh of the
Dish but overall the meat uh very chewy he he knew that I tried to salvage it and I did the best I could you know Chef Flair surprisingly enough your mushrooms are really tasty they’re on point they’re they’re super meaty they almost taste meater than the short ribs
Themselves those are really wonderful I think those were cooked perfectly but uh overall I think that the mushrooms shouldn’t be more beefy than the short ribs all right chefs you gave your best shot at making tough meat tender but now we have a decision to make please give us a
Moment this was a tough Meats challenge it’s all going to come down to how the meat was prepared and they said my meat was tender and his meat was tough so having won the first round with my advantage going in the second round I’m just hoping that it’s just good enough
To keep my advantage going for the third round so Mike Alia who gets to pick an advantage from the menu for the next round we’ve decided the advantage goes to we’ve de decided the advantage goes to Chef CL yeah fantastic it’s super cool that I was able to turn a disadvantage into an
Advantage it really gives me confidence and we get to go in round three with an advantage yeah I’m going into the third round with a total disadvantage and I don’t know what that is yet I’m gonna dust my knees off you got one with one more come on
The third and final round is a trio challenge that will be tasted blindly by our Master Level chef and remember this round is for the win I’d like to introduce our Master Level Chef to present and judge round three with two Michelin stars he’s the chef and co-owner of Los Angeles’s Crown Jewel
Mise please welcome jiah citri hello it’s always cool to have someone of caliber to judge your food a lot of my passion really for cooking comes from the California and the Beautiful bounty we have here so I’ve chosen an ingredient that one of my favorites because it always helps bring the food
And wine together it can be used on its own you can use it in broths soups you use it as basis for sauces you can sauté it the ingredient I’ve chosen is mushrooms mushrooms I was at a disadvantage cuz i’ already done mushrooms in the second round can’t do
The same dish twice on a tasting menu Jeff jaah thank you so much for your help in presenting round three we will call you back just as soon as our chefs have completed their cook chefs good luck make some beautiful mushroom dishes it’s time now for the big
Question CH which one of your teammates is going to bring it home for the prodigies in round three Josiah citen he’s hard to please I’m thinking we’re going to have to send in one of our Heavy Hitters I choose Chef Holden Chef Holden’s worked with most of
The mushrooms on that display he knows his stuff he knows his flavors he’s got great knife skills I think Chef Holden’s got this one all right Chef Holden enter the kitchen his hunger for knowledge is as insatiable as his teenage appetite I’m really excited because Chef Josiah
Really knows his mushrooms and it’s an honor to have him judge our food please welcome the busiest 14-year-old in all of America Chef Holden [Applause] all right chefs as you know in the last round Chef CL was Victorious which means that Chef Holden you will get to choose
An item from the menu board for round three the menu items are Lifeline you can ask a judge to provide feedback on one of the components of your dish sabotage Menace your opponent by placing their ingredients back in the pantry as often as you wish suing you will be provided
With an executive level Chef to play your Sue Chef Holden I have to ask you what is the item that you would like from the menu board I mean it would be great to have an executive level Chef help so I’m going to go assumi all right this
Executive chef is no stranger to competitive cooking please welcome man versus child’s own Jamie Lauren Jeff Jamie thank thank you for joining us today thank you for having me all right chefs take to the burners and prepare to begin your first cook after you sir we’ll have 1 hour to create a
Mushroom Trio and remember this round’s for the win your time starts [Applause] now this third round I got to focus and just don’t worry about the past Larry what are you making mushroom patty melt for the first part of my Trio I’m going to make a portabello Patty milk my
Second dish is a seared New York steak with a seared King oyster mushroom my third dish is going to be a pasta using four different forged mushrooms I’m starting off with a wild mushroom isoda I’m going to do a ve scallopini on a bed of cauliflower puree
And sauce sasher and then a chizo mushroom soup I really want to feature the mushrooms in each of these peny melt is a burger melted cheese grilled onions so my twist PTO Bell instead of the burger sauteed pickled mushrooms instead of the sauteed onions so I use the cryovac it’s going
To suck the air out of it so it’s a quick pickle so I ring mold the portabello like a burger patty started grilling pressed them down to get those nice grill marks on them let them rest so that’s done Jeff you have 45 minutes left we
Are one quarter of the way through the round right now I’m starting risotto what mushrooms are you using just basic crini mushrooms but there’s a lot of like assorted ones I need to start with the stock I put some stock on the heat with some dried mushrooms
Inside of that and then I get started with a shallot and then white wine a boreo rice and then add chicken stock flame on it’s a good thing Chef Holden’s got that suit because he’s got a lot going on you need onion for your soup um yes okay she’s good she’s really
Her knife skills are pristine and five times as fast she’s going to save me a ton of time and I’m going to be able to get a whole lot more that 30 minutes left 30 minutes remain this is the king oyster I’m going to sear it for this
Dish I wanted to do seared New York and the seared King oyster mushroom so they’re both like like steak chefer what kind of steak you have New York New York oh man if you had that in the second round right that’s going to haunt me forever I just wanted to go
Back to me cook my food and have some fun looks like cheffer is trying to redeem himself so I feel like he’s like hungry and really wants to show off his skills and that he woke up really he’s definitely going to be tough to beat and
I really hope Holden can pull it off is there anything else I can get started for you maybe if you were to start peeling the Caris are they going in your soup um yeah the peeled ones are for my soup okay my mushroom chizo suit is mushrooms chizo and onion chizo is like
A pork sausage the spiciness and saltiness will really pair with the mushroom how we doing chip Holden I burn this I have to redo these though um to chop you some new shallots yes please wait are you starting over what are you doing you see a little bothered is
Everything okay it’s fine what’s going on I accidentally burnt my shallots not exactly setting the tone for a great competition what are these shallots for these shallots are going to be for my sauce sasure sauce Shure yes tell me about this sauce it’s a basic French like hunter gatherer sauce so it’s very
Simple the sauce sasher is onion cherry wine beef stock and mushroom it should teir really well with the ve scallop painting Chef Larry how are we doing I’m well how are you doing sir pretty good pretty good I know you got thrown by the pressure cooker in the last round you
Know it it did and like I said I’m going to stick to what I know great great great and then the pasta I’m doing is the forg mushrooms with chisso the process of making the pasta is you want to build layers of flavor I chose the Mexican cheso because it’s it’s a loose
Sausage or a bulk sausage that’s going to melt and Infuse with the cream and the butter so I started with the forge mushrooms I had my Taki I shii and I got them going in a dry pan because there’s a lot of water in mushrooms and then I
Added the fat the tro getting the mushroom to absorb a little bit of tereso fat and then a little bit of cream to kind of bring it all together and then I’m going to do use these little poretta and then I’m going to fold in a little bit of cream a little
Bit of truffle butter parmesan on oh beautiful sounds unx creamy delicious all right good luck I hope this all works out for you thank you sir all right chefs there’s 15 minutes left okay thank you 15 minutes to present your mushroom trios you got this are you just dusting
The scalap with flour yeah the scallopini I salt and pepper each side then coat it in flour very lightly and then I put it in a pan with hot oil to get some color on each side he really not doing as well as you could even with the help of a
Susha three dishes on one plate 5 minutes I’ll start plating my thought present was just to be relaxed not to be rushed and just and just plate like how I plate and just remember the little nuances the extra virgin olive oil a little bit of sea salt Chef is that sea salt yeah
A how you didn’t do this for us those extra touches that take it from a two to a four cuz I want to win I was you know kind of embarrassed to I want to win you’re going to want to start thinking about plating which means this
Needs to start cooking I have still not finished off my risoto this has to get on the heat I’m starting to really get stressed out chef qu managed to give me the advantage and I don’t want to let him Down Chef Larry is almost done plating and my plate is a beautiful shade of only light you are dangerously close to one minute remaining in this final round my thought process while I’m plating is I got to make it look good make it taste good hold then you have to Plate now
Risoto is very difficult to make in a short amount of time can I help you plate yes please I don’t have enough time to keep fing with this let’s start playing beautify that sucker 5 4 3 two one stop cooking step away okay chefs please bring your plates up to the table
Chef holding’s plating it looks a little bit flat actually like holdon plating more because Chef Larry’s just looks bit kind of cramped and big chef Jamie thank you very much for your assistance always a pleasure to have you thanks Che thank you so much Chef Jeff Holden what have you prepared for
Chef Josiah today here I have prepared for Chef Josiah a chizo mushroom soup with smoked paprika oil a ve scallopini with a cauliflower puree and SAU sasher and a wild mushroom risoto with truffle butter thank you chef chef lar what did you prepare for Chef Josiah on your left is a portabello
Patty melt with pickled mushrooms goat cheese and arugula in the middle is a seared New York and seared oyster mushroom on top of sauteed spinach and cherry tomatoes and to the right is uh four forg mushrooms with cream or cetch a pasta teso parmesan cheese thank you
Chef you know guys feeling a little sneaky today why don’t you guys swap the dishes chefs please welcome back our round three mushroom Trio guest judge and Master Level Chef Josiah citen Chef Josiah welcome back it’s great to be back so this is a blind taste test meaning you have no idea who
Made which dish is that true that’s true okay now remember you’re judging the dishes based on creativity presentation adherence to the spirit of the challenge and of course taste Chef Josiah please start with the plate on your right as I’m watching Chef jiia take a
Bite of my of my sandwich for the first time I get excited cuz I can hear the crunch from where I’m at and that’s what I’m looking for cooking you only eat with your eyes first then taste but you also want to hear things like that it’s
It’s really important for me that Chef Josiah likes my food because a I’m a competitive person absolutely two I got worked and embarrassed on the second round and this third round was win or take all okay Chef what did you think of the dish on
Your right the Arcy pasta is good uh the mushroom in the New York steak is good the meats cook nice and uh this one is is it’s interesting but I think the the portella got Del with a lot of vinegar okay so it’s a little bit strong but
Then the helps cut it I really did like the variety on this dish though that it was done with the pasta and some mushrooms and then it had the king oyster mushroom that was grilled off give a nice texture with the steak with the tomatoes that I really did like
Thank you Chef he’s a great chef he’s world-renown so anything he has to say whether it’s good or back you’re going to take seriously now please let’s try the dish on your left Chef josia takes a bite of each of my dishes and I’m really scared because
This can either be great or awful and there’s really no in between I cannot believe that I was able to finish this even with the Sue Chef this was really ambitious and I hope Chef Josiah likes it this one I like the presentation this one has a little more
Finesse to it I found the flavors are very heavy and flat I think the ve and the cauliflower it’s good but there’s not very much mushroom did this is a sauce but not a lot but um it tastes good and the risotto is well cooked it
Tastes good but then again I found it’s lacking mushrooms since the ingredient with mushrooms but it it tastes good thank you Chef now before we announce the winner of tonight’s Man versus child prodigies please enter the kitchen Chef K managed to turn it around in round two and give me the advantage
And this needs to be our Victory lap well SEF who was the winner of tonight’s man vers child uh they were both really good dishes they both had their they’re negative and they’re positives and I choose congratulations Chef Larry you won you know even though I won this was
Not an easy competition these kids are good so Chef Josiah now that you know who penned each dish were you surprised that the dish on your left was made by their prodigies you know this is a craft and the craft has to be honed over years
And years of time so in five years they do this again it might win but it’s a craft and you could just there’s little subtleties that happen I just felt you know I’m not surprised Chef Larry put up a great fight and there’s no doubt about that thank you very much Chef Josiah
Congratulations Chef Larry and we’ll see you next time on man versus [Applause] Child you’re about to witness a culinary Revolution tonight five of the most talented cooking prodigies in the world go head-to-head against executive chefs with years of training and Decades of experience prodigies as far as I’m conern that’s just a title I think they’re going to be nervous I think
They’re going to be scared I don’t want to be treated like a kid I’m a chef you just can’t underestimate these kids I’m going to crash that competition it’s a culinary showdown in three rounds with our final round judged by the world’s most critically claimed chefs and Winner
Takes all blind taste test it’s the superstars of tomorrow way to get in his head against the Titans of today coming down to the wire I want to show the world that kids can take down executive chef this is cutting it so close this is Man versus child Chef Showdown I’m your host Adam girtler and this week it’s a culinary showdown in three rounds our first judge is Chef owner of several restaurants including grafiato and cnos Mike Isabella our second judge is a butcher and private Chef to Hollywood a-listers Ali A Zay our next Challenger is a six-time winner of the chef
Celebration competition in San Diego trained in the classic French tradition he spent 5 years in South America find his own style I lived primarily in Santiago Chile I think when you travel abroad and you see what other people eat it really opens up your eyes the fact
That these kids are prodigies as far as I’m concerned that’s just a title these kids are definitely messing with the wrong Chef I’ve been cooking longer than some of these kids have been around oh I know I got this uh I wouldn’t be here if I didn’t think I could win this please
Welcome Chef Augie [Applause] saletto prodigies who’s it going to be experience and we need a big kickstop shog definitely has lots of skill he’s award-winning this round is going to be tough we choose Chef Holden Chef Holden can really handle somebody very experienced in the first round so we
Sent him because we need to let shagi know immediately that we are not playing around our next Prodigy is an overachiever some might say I’m into everything pretty much plays robotics cooking of course I work really hard to improve myself and be master of many skills I am not afraid of going bold
Please welcome Chef Holden Chef ai’s had a lot of experience so I really have to win this round because we need the menu board in the next he looks like a smart kid but he doesn’t have the experience so that’s where I have the advantage this should
Be a breeze welcome to round one chefs like Revenge some dishes are best served cold carpatos cold old soba noodles there are literally hundreds of dishes that can stand to have a little chilling for this challenge you will have to prepare a cold dish for our judges sounds good a
Raw dish or a cold dish if made right is very flavorful I’m eager and ready to go the flavors that people usually get from cooking things and getting color on things is not an option what really matters is being Innovative and creating flavors without heat and I know my flavors
You want to be able to work with a lot of different things to incorporate the flavor into a cold dish cuz it does not hold as much flavor as a hot dish remember that cold dishes take more salt good luck Chef this is one cold blooded Challenge and I really love it the
Judge’s critique is based on creativity presentation adherence to the spirit of the challenge and of course taste they will also allow the chef with the best dish to choose an advantage in the next round remember whoever scores an advantage this round has a better chance of keeping the advantage AG for the all
Important Winner Takes all third round which will be presented and blind tasted by our Master Level Chef okay chefs please take to the burners and prepare to begin your first cook you have 30 minutes to prepare a cold dish your time starts now you can do it hold originally I started cooking
Because my dad was in the hotel business we would always go to new restaurants and find the best food in the LA area where I discovered steak tartar I’m planning to make a steak tartar with Ethiopian spice toasted naan with aqu qua yolk and a Water Crest
Salad first thing that came to my head immediately was gaspacho if made right is very flavorful has a lot of ingredients there’s a lot of balance of heat and sweet at the same time so I take the tomatoes just dump them into the blender blend it get into the
Refrigerator I’ve done this before people have loved this dish in my restaurants that I’ve served it at it’s a no-brainer I’ve got 15 years experience as an executive chef 30 minutes really I mean if I can’t make it with spat you and 10 maybe I should be one of the kids
You flavor a steak tartar I put some clarified butter a mustard seed in a pan and add heat until the Mustard Seed starts to pop then I take it off the heat and immediately add my Burber spice Berber spice is a mixture of different spices that will give it this Ethiopian
Flavor how does it taste needs more Burber spice we’ve got to add some Crunch and some bite to my gaspacho so I take some cucumber I take some apples and I dice them very very soft and very very nice and I’m going to use it as my
Garnish what is that filet yeah it’s F flam yon my favorite I love flamon yon yeah that’s my favorite cut the most important thing when it comes to raw foods is getting the highest quality you can fresh ingredients make for the best flavors it’s good that he’s cilling off
The fat no one want a chunk of raw fat I really need to spend as much time as possible to create the perfect cubes and if it’s not perfect I’m not too happy so how important is uh knife work in a good tartar very very very important you want
Everything to be cut perfectly so you get uniform bites all throughout eating the tartar you want to cut it into like nice small individual pieces so you’re not chewing on the meat or just kind of like melt new mouth I knew I needed to infuse some
Heat into the into the gatul is that Som ball yes sir chili sball I’m giving you a little bit heat and spice I used honey soz I wanted to kind of balance out the heat with the sweetness all right he’s about to Pure his soup right now I pury
It just enough so there’s still some Crunch and some bite to it and then I immediately want to get into the refrigerator because it’s a cold dish I need to be able to serve that cold I really need to make sure that I show off my unique flavors and I don’t
Have any bitterness to my stick tart so I’m going to make a water crust salad with Water Crest lemon juice extra virgin olive oil and put the salt looks like Chef Augie pulled out some Hamachi on his side of the station Hamachi is a beautiful fish especially
Served raw I wanted to use Hamachi because Hamachi is very buttery and I wanted to add that flavor of Hamachi to my gaspacho traditional beef tartar should be served with bread my dish is Ethiopian so I’m thinking n i Rush on a bit of my clarified butter Burber spice
Mixture then I throw it in the oven how we doing tip Holden great all right talk to me about what you’re working a steak tartar with Ethiopian spices you seeing it using non as a bread is that traditional it is not it’s non-traditional is it more pressure for
The prodigies to compete in the first round when you don’t really know what kind of competition you’re going against yes very much so are you feeling the pressure right now yes chef Auggie seems really confident and he is very fast I really need to focus on my dish I do not
Want to let my team down very excited to try your tartar thank you good luck you have 11 minutes remaining okay Chef AI how you doing I’m doing good this isn’t fun right now I’m in my element how is the Hamachi playing into the gaspacho uh
I’m just going to use that as a garnish on top of the gaspacho oh wonderful yeah so as you bite into the gaspacho you’ll have some crunch you’ll have some flavor you’ll have some seasoning it’s it’s going to be very nice how are the chickpeas buying into it those aren’t
Chickpeas oh what are those those are nuts oh those are nuts oh hazelnuts hazelnuts yeah okay those are just for you to snack on no I’m hungry you know I haven’t had breakfast this morning wonderful very excited to see what you come up with you have 8 and 1/2
Minutes left Chef good luck okay perfect thank you Holden is your qu going to be raw yes cool that’s the best I’m going to use a quail EG as a garnish I separate the yolk because the yolk will give so much flavor into what’s underneath I’m really looking forward to
Winning this round I know if I win this round it sets the tone and it’s going to give me the menu board uh which is something that I really feel I’ve got to have 2 minutes time time to be plating I’m a little bit worried I’m running
Wellow on time I really need to focus on my dish or I might not get this done in time there’s really not much left to do and that’s why I kind of wanted to go over and see what the young man was doing how you doing man fine I really
Want to win this but I’m getting distracted are you already done yeah pretty much auggie’s finished early this guy’s good very nice Chef Augie is really confident maybe he’s being a little too confident I don’t know one minute chefs one minute I have to get finished with my plating but it’s really
Difficult to focus with a really skilled executive chef right next to me I’m really nervous I cannot break this yoke because I have no backup plan Chef Holden’s cage visibly rattled I don’t know if we can beat him he’s no joke one minute chefs one minute I have
To get finished with my plating but it’s really difficult your focus with a really skilled executive chef right next to me I’m really nervous 30 seconds left 30 seconds in round one I had heard something about one of the youngest chefs uh taking a banana and eating it
When she was done early with her dish so I said you know what let’s eat a banana es he just ate a banana he did not see the banana right now hey that’s my thing I’m the banana master I’m a little worried if Chef Auggie can back up all his confidence
You know this could be a pretty good competition for us five four 3 2 one time’s up step away from the dishes my dishes very close to Perfection if not Perfection I think I’ve got more ingredients I’ve got more components and in the back of my mind
I’m thinking I’ve got this okay chefs please bring your plates up to the judges Chef Holden what have you made for us today here I have prepared a steak tartar with Ethiopian spices toasted naan and a water crust salad thank you chef chef Holden I appreciate all the
Time that you allowed to Plate this you see all the different elements of the dish good job everything’s clean and tight everything looks great getting the naan as well as the water crust salad and the St tartar should really be a flavorful experience I just hope it tastes great to the
Judges Chef Holden your knife work was perfect with this dish the very important with tartar kind of took like a classic Tartar and you twisted it with the Berber spice I will say that you said Berber I was expecting like this really intense heat taste it but I want
A little bit spicier Chef Holden I really enjoyed your dish today the tartar was cut nice I love the balance on the salad when you ate it all together tartar s could have used a little more like creaminess richness I know that you had the yolk on top but
It’s still did a little plain olive oil but overall it’s a very good tartar I didn’t want it to be that oily I really wanted to feature the steak but he’s right steak tartars usually have a lot of fat in them I still think I can win
Chef Augie what have you made for us today oh I did a Vine ripen tomato gaspacho with Hamachi Kudo and cucumbers and apples Chef AI this is a very beautiful presentation I really like that you kind of have everything centered I like how you put the bread on
The outside for the puree I’m excited about the Hamachi my strategy is Simplicity if you keep the dish simple everything else will just fall in place and they’re going to love this chagi I really enjoyed this dish you had this little bit of spiciness to it this was
Really nice you had all these different textures going on you had the fish you had the the crunch from the raw veg that you put in there I wasn’t expecting the soup to be quite as sweet as it was I think if you had maybe left out the
Honey cuz you have the sweetness from the Apple I think it would have balanced out perfectly Chef I thought the Hamachi was so good it helped balance everything out when I got the Hamachi and the apples and the gaspacho I ate it all together together it was a perfect bite
But because the Hamachi was just a garnish when I didn’t get it all together could be a little bit sweet on your pette I was kind of offended by that the whole idea is for you to mix everything and try everything together so do your job chefs both of these are
Great examples of two cold dishes so give me and Ally a minute to discuss there’s clearly three ingredients on his plate the meat some bread and some greens any 14-year-old can put that together this is an easy win we really have to win this round because we need
To show Chef Auggie we’re for real we’re not your normal throw everything into a bull kits Mike Alia who gets to pick an advantage from the menu for the next round we’ve decided the advantage goes to we’ve decided the advantage goes To Chef Holden yeah Chef AI made a really well done dish and I still pulled out the win so we get the menu board in the second round and that’s awesome it was very very close both were really really good dishes it was splitting hairs that’s why we really
Broke down your dishes I definitely don’t agree with the judge decision I was trying to be nice the first round now it’s going to get ugly you’re probably wondering what round two is all about yeah here on man versus child we do a lot of challenges with things like
Caviar Lobster caviar Lobster you love both I know Chef ES I love the good stuff but I was thinking to truly challenge our prodigies and our Challenger today I would make the round two challenge something truly awful today’s round two challenge is awful awful for lack of a better word is
The guts of an animal the organ meats and the Feats it’s all about the stuff that you would normally throw out they can look scary they can look a little bit daunting but if cooked correctly all of these ingredients can be very tasty make sure you you understand which
Protein you’re picking and you understand how to cook it thank you Judes that was awfully good advice being an executive chef you learned to eat everything from the Rudy to the toti I definitely think it gives me an advantage over the kids because I know at that age I’d never worked with
Anything like that before Chef Holden now it’s time for the big question which one of your teammates will be competing with control of the menu board in round two against Chef hoggi I choose Chef Dylan Chef Dylan has definitely worked with these meats more than any other
Prodigies have he’s a great pick for this challenge when he’s not writing children’s books he likes getting his hands dirty in the kitchen growing up on a farm I have worked with these Cuts more than a lot of kids have CU my mom loves chicken livers my grandma loves
Chicken livers I am not nervous going up against Chef augi he’s tough he knows what he’s doing but I feel like if I just try my best I can win against him please welcome Chef Dylan I’m I’m looking at him I’m thinking man he seems like a teenager he
Doesn’t seem like a little kid just is kind of demeanor he acts a little bit older for his age let’s see what happens for round two the menu items are Lifeline you can ask a judge to provide feedback on one of the components of your dish sabotage Menace your opponent by placing their
Ingredients back in the pantry as often as you wish station vacation force your opponent to stop working at any point for 5 minutes Chef Dylan what is your your choice going to have to go with station vacation all I have to say is game on we
Like that I like that spirit I have no problem taking on a challenge but you know once you’re under the pressure of the gun of timing you that really changes everything all right chefs please take to your burners and prepare to begin your cook you have 45 minutes to make
Something truly awful truly delicious and your time starts now got this in round one I was definitely trying to play a psychological game with the kids but uh these kids are something else they are smart they picked up on that real quick so knowing that I had lost by
A smidge I’ve got to really uh use some technique and some experience and put that into play I’ve worked with some of this stuff before not a problem I’m going to take something back to the old country days so for this dish I plan on doing fried chicken livers corn and
Potato suckatash cheesy grits and bacon smoked collard greens first thing I do is I grab the chicken livers cuz I know that I’ve got to soak them in some kind of milk break down the fibers growing up on a farm I am experienced with livers so for this round I’m going to make
Fried chicken livers with creamed corn and collared greens and hot sauce so the first thing I’m doing is I’m cleaning my livers I want to make sure that I don’t have any of this yucky white stuff on the livers I want them to be clean and perfect and then I’m soaking them in
Buttermilk and hot sauce now is it true that soaking the liver and either milk or buttermilk will help kind of mellow the flavor yeah it’ll help break it down a little bit cuz it has the acidity in there it also draws out that really mineraly flavor
That you can often get with the awful that iron flavor the bitter flavors Chef ay what are you making I’m doing a corn and bacon suck attach I knew that I wanted to get some Smoky flavor involved in there so I grabbed some fresh corn potatoes bell peppers smoked bacon I
Just put those all together and and made a really nice s stash right now working on my hot sauce it’s Sano Pepper and a jalapeno a little bit of chili flakes got some garlic in there topped off with some white vinegar I want there to be some spice but at the
Same time I want there to be a little bit of sweetness in my sauce too and that’s why I’m adding the honey because my whole thought process was southern cooking I really wanted to keep the collard greens as traditional as possible so I added some bacon fat
Added some onions and some chicken sock and just let it just go on its own basically so next I’m going to start on my creamed corn and collored greens similar to the ones that my grandma used to make so I’m going to detach my little corn kernels then I’m taking my rib out
Of my collar greens I want to be nice long thick collar greens still at the same time they’re not too overpowering where’s the sausage for it’s going to be with my creamed corn then I’m taking breakfast sausage kind of mushing it around make sure it gets
Cooked in the pan then I’ll throw in my corn mix those together add a little bit of white wine my collored greens going to add my cream I’m going to leave it in the pan to reduce to almost like more of a syrupy form I thought I had to put some fat
Into the dish and so I figured okay let’s make really nice cheesy grits let’s add some cream it’s got a lot of fat let’s add some cheese to give it some flavor was really going to make that dishes all come together really good chess are you guys both making some
Soul food seeing collard greens over here what kind of greens did you have Chef I got collar greens Collard as well when I hear that we’re both making similar things I immediately think okay I’ve got to do something different wow wow that’s bonus points right there even
The bullpen has to appreciate that move come on guys I don’t know if I want to I’ve never whooped them before I’ve never cooked them before but you know what let’s just try it sometimes you got to take some risks I’ll figure something out to do with them I knew that I wanted
To fry the livers now I’m going to fry the rocky M oers at the same time it’s a pretty ballsy move right to accept that yeah yeah oh I get it Chef Auggie is looking way too cocky over there I’m going to have to keep a
Close eye on him so I know the exact time to un station vacation actually you want to walkum out like it the part of the male cow where it’s how they have babies so they cut it off and they and people usually just throw it out and get
Rid a it and now people actually use it to cook basically looks like a baggie filled with some grow stuff SD knows too much hey pal how are you great what’s going on with the actual livers well I’m going to fry them I’m going to crust them in panko garlic
Powder and a little bit of paprika okay so I see you have the marinating in buttermilk and hot sauce yes was going to give it the tanginess and then the Tobasco is going to give it kind of the the you know a little bit of spice in
There that sounds really really cool I just happened to look over and I realized that Chef Augie is just putting in his proteins and I’m like well perfect station vacation Chef Augie step away from everything for five minutes wait was that the Rocky Mountain oysters or the chicken lever both how
Did you slip that in in mid conversation I’m putting it in the fryer wow dastardly Rocky Mountain Oysters and chicken livers can only be in the fryer for about 2 to 3 minutes shagi was that a tester or is that your real deal uh tester oh those weren’t testers testers I mean
That’s a lot of testing yeah all right do you have any other livers anywhere else yeah I do I have some more back there yeah chogi you getting a nice golden brown on those livers yeah they’re getting there they’re getting there I knew that the batch that was in there wasn’t going to
Be good I knew it I just knew it right from the very beginning and now it’s my pleasure to say get back to work I knew immediately that it was overcooked 5 minutes in a fryer was not going to produce quality product so I’m having to start the proteins all over again
Because I was on stay shade vacation livers you want to kind of eat it medium rare to medium and so I have time to fry my chicken livers again but I got to get some oysters going initially I thought about frying it but the oysters left a
Little bit bitter uh uh taste in my mouth so I figured let’s pans in instead I wanted to just kind of get them lightly breaded and lightly sauteed that way it would stay uh really nice and tender 5 minutes remaining so I’m going to put my lers in
The fryer I’m going to keep them in there just until they can have like this golden brown go about another minute there is a danger in overcooking chicken liers they’re going to get this stale blood flavor in them can’t have that happen because it’s up
To me to keep up the advantage for the third and most important round I’m feeling really calm my plate looks beautiful hopefully all the flavors balce out together Chef Auggie has nothing on his plate which is really cutting it close time to think about plating chefs as I’m
Plating this my grits came out really nice I suck attach looks right on point but I’m really hoping that the rocky mosis comes out really good I can’t so awful and nasty protein to the judges 25 seconds left on the clock and Chef Auggie is just starting to Plate he just
Got his livers out of the oven five four 3 2 1 okay chefs please bring your plates up to the judging table Chef Dyan please explain what you made for us I’ve prepared today fried chicken livers with creamed corn and collared greens with a housemade hot
Sauce Chef Dylan I like your plate I was hoping for more livers than just two livers Chef Dylan this is a very beautiful plate of food you have a lot of different colors going on a lot of different textures I love that you made your own hot sauce so I’m curious to see
How everything comes together I want my chicken livers to be the star so hopefully all the flavors balance out together well Chef Dylan it wasn’t awful it was actually very wonderful I like the cream corn everything really works there’s a lot of different flavors but the liver was definitely overcooked okay
This is a bad start one thing that I got a commend you on is that you really soak them and marinated them for a long time in the buttermilk and the hot sauce and all that acid and kind of spice really broke down the livers and Drew out that
Mineraly flavor so cook them for less time and they would have been on point Thank You Chef Dylan I really enjoyed your chili condiment it wasn’t like a classic Hot Sauce it was knife cuts of chilies and dryed chilies and fresh chilies and acidity it was very fun
Colorful and brightening the liver was definitely overcooked you cooked it for about a little over 4 minutes 2 to 3 minutes nice mid- rare you’ll have the perfect crust to marry the perfect liver thank you Chef Augie please explain what you made for us today I did some deep
Fried chicken livers with sweet corn and potato and bacon suckatash white cheddar grits and then uh as a little bonus I got a little ballsy and we’ll leave it at that chagi I think this is a beautiful plate the livers themselves look nice and crispy I’m really interested to see how it
Tastes Chef I’m excited that you use pork fries with the chicken liver so you have two different types of oal I like that you have the sucot tach over the grits with a little red wine reduction I’m really interested to see how everything tastes looks tough to cut she has to go
Through it three four times didn’t clean the skin knowing the flavor profiles that I had on my dish I definitely beat his I’m 01 I can’t go O2 too chefi I like the presentation the dish and I really enjoyed your sucker tach I like the idea of the potatoes with the creamy
Grits the nice low cooked vegetables little smokiness in there I really enjoyed the end with the sweet red wine reduction it all made sense the ve fries weren’t cleaned correctly they weren’t cook correctly I want a nice Rocky Mountain I don’t want a Rocky Mountain that I’m you know chewing on something
That I don’t really enjoy chewing on and didn’t have all the correct flavors you know again it’s an awful and if you don’t work with it correctly it doesn’t work out and today it didn’t work out you know Chef augi I really liked where you’re going with this dish very
Southern Comfort kind of feel the technique was off on the ve fries you definitely want to Blan them first peel them draw out some of that awful flavor that they do impart by marinating them first but everything else I think really worked for me I really liked the livers
There was a nice crust on the outside I think if you had just stuck with those and put more of those on the plate it would have worked really well perfect thank you I never worked with Rocky Mountain OES before so I should have just played it delivers all right guys
You presented us to awfully good dishes give us a minute to talk I feel the judges love the plating but my lbers are overcooked so I’m hoping that I’m safe because they didn’t taste that stale buy taste Dylan overcooked his liver my liver was nice and medium the way you’re supposed to
Eat liver hopefully that will be enough to take me over the top well Mike Alia who gets a picking Advantage from the menu for the next round so at the end of the day we decided that the advantage goes To well Mike Alia who gets the picking Advantage from the menu for the next round we’ve decided that the advantage goes to Chef Dylan I’m feeling great my next teammate’s going into round three with another Advantage good job wow now I’m down 02 my back is against the wall I
Don’t know what to think as always the third and final round is a trio challenge meaning each Chef will have to create three different dishes these dishes will then be tasted blindly by our Master Level chef chef Dylan your team will compete with control of the
Menu board but before we get to that I’d like to present our Master Level Chef to introduce and judge round 3 in 2000 he opened his wildly popular gastro pub Father’s Office where he created the Office burger and is credited with kicking off the national gourmet burger
Trend he’s the executive chef and owner of Father’s office and Luke Sha please welcome Chef sang Yun following him on Instagram Chef sang Yun he is awardwinning he makes one of the best burgers in California he’s not going to take any mistakes lightly Chef if you would please tell us what is our
Round three Trio today I think we should take a little vacation maybe somewhere Sunny tropical I want you to take me to Hawaii yeah that’s a whole pig Hawaiian is such a special place to me the food and the ingredients are spectacular the seafood the Kua Pig the incredible tropical fruits I think
You’re going to have an amazing time cooking with these beautiful ingredients all right chefs there you have it it’s a Hawaii 3 definitely round two was a little tough but knowing that I’m going to be using some some ingredients that I’m familiar with it should be a breeze
I’m going to go work on my tan good luck Aloha we’re having a luau whoever I pick to go under round three is going to really have to give their best effort and really impress Chef Z mun it’s time now for the big question Dylan which one
Of your remaining teammates is going to bring it home for the prodigies in round three I choose Chef Emily Chef Emily really likes Hawaiian food and I feel she might have a couple tricks up her sleeve she’s into theater musicals and in the kitchen she wages
Battle with the grace of a ballerina I personally love Hawaiian food especially AI pokei it’s one of my favorite dishes of all time it’s this is the perfect challenge for me jef Augie has lost round one and two but I feel like he’s not to be underestimated please welcome Chef Emily
Yeah I’ve got two girls one’s almost as old as Emily is and I start thinking about my girls and I’m thinking man I’ve got to compete against her but then the other side of me is like no forget about this you’re here to win for round three
The menu items are prime time take 10 minutes off your opponent’s cook time One-Stop shopping your opponent will only be allowed one trip to the pantry you bet your knife pick the one knife your opponent will be allowed to use for the challenge I have to choose one stop
Shopping oh man I’ve got to be able to get everything I can get in one shopping spree all right chefs please take to the burners and prepare to begin your next cook chefs you have 1 hour to create a Hawaii inspired Trio your dishes will be tasted blindly by Chef sang Yun remember
This round is for the win your time starts [Applause] now wisely talk to me about some of the Pacific Islands flavor profiles you know you go to Hawaii the fish just came in in the morning sometimes the butchering as you’re walking in that’s the thing about being out in Hawaii is just the
Freshness of the product and the produce that is out there this is it this is the last round and I’ve going in 0 and two I really just got to focus on making sure that everything I do is on point je Augie it’s better to bring too much I’m
Not too familiar with Hawaii but there’s a huge Japanese influence in Hawaii and I have worked with some of the Asian ingredients so I try to grab every Asian spice that I can think of I grabb some pork belly and I grabb some AI tun and I figure okay that’s very traditional to
Hawaiian Islands I don’t know what I want to do I kind of figured let me just grab everything I’ll just think of something pretty much on the Fly how’s it feel to have more than one trip to the pantry it’s a luxury I love it I’ve
Never been to Hawaii but I go to Hawaiian restaurants a lot and I learned learned about Hawaiian Cuisine there for this challenge I going to be making very classic Hawaiian dishes in AI pokei a Spam Loco Moco and a malada with a coconut whipped cream now I am cooking
Rice which is going to be for a loco mocho a loom Moco is hamburger meat on top of rice and usually a fried egg this time I’m doing it with Spam because Hawaii uses more spam than the rest of America combined that’s a lot of spam these kids are fearless they just kind
Of go for it whereas Auggie has an entire career of things he’s been told not to do all right let’s do this One-Stop shopping definitely was a wrench in my game but now I’m eager and ready to go Chef Augie pretty much rated the pantry of all Asian ingredients very
Smart and a bunch of pineapples it’s time to figure out what I want to do for the three items that I need on my plate the spam spam spam spam spam spam you know what let’s do a slider with the spam that I had grabbed a tuna sushi
Roll and cobby glaze pork belly first thing I do is I cut the pork belly up put it into the bags and make my kobby glaz marinade because it’s very traditional oh little Asian marinade as soon as I put this bag in the SV machine I have nothing to worry about because it
Works on its own and that allows the pork to really just come out nice and tender chefs less than 45 minutes remain right now I’m making an AI tuna Pokey tuna I love tuna Pokey is a Hawaiian fish salad I am doing it with AI tuna
Today AI is like the butter of fish in it I put soy sauce sesame oil chili paste garlic ginger and of course AI my AI Pokey is going to be sitting on top of a tera root chip so I slice it nice and thin and I put them in the
Fryer I plan on making an AI tuna sushi roll I kind of wanted to keep the flavors light so I add some mango and avocado in there I think I’m going to make a relish for the tuna that I have right here I realized I had in my box some pineapple
And obviously I mean that’s more Hawaiian than El so let’s make a pineapple relish put a add some peppers to it and I add some coconut as well for my locco Moco I wanted to make a gravy that I pour on top of this bam and the
Rice so I slice up an onion and put it in some stock oh they’re Maui onions yeah I’m using every little detail I use Maui onion because it’s from Maui so how Hawaiian can you get you know Emily is incredibly focused in the kitchen she holds herself like someone Beyond her
Years but surprisingly in subjects like math and science she struggles being gifted in one field doesn’t mean you’re gifted in all Fields I wants to make a coconut rice for the pork belly and so I started off by Browning the rice a little bit with some shallots and some
Fresh ginger and then I want to finish it off with the coconut milk oh no can opener jef Augie did you forget a can opener yep sure did at least it’s a sharp knife was the sharp knife did the bag pop look at the water in the circulator I’m it’s all dirty I’m
Just wondering if the bag popped they didn’t seal properly oh man that’s my cobby glaze bag damn it damn it damn it damn it damn it damn it was water in the bag so it diluted whatever marinade was in there I know that I don’t have enough
Time to do the svie process so you know what I’m going to cby glaze it again throw it in the oven and braze it and hope that it comes out nice and tender that way this is what I do on a daily basis is putting out fire like knowing
How to react it’s kind of make my coconut whipped cream from my Mada I start beating heavy cream with a little bit of coconut extract and powdered sugar it’s going to add extra Hawaiian all right Emily what do you got working on here this is a coconut whipped cream
Which is going to be with the Mada which is a Hawaiian donut I’ve heard of mocad before I don’t think I’ve ever actually had one though they’re only in Hawaii right I think so yeah might need to taste this and see that’s good it tastes really good
It’s like lick the spoon good you have 20 minutes chefs all right good luck Emily thanks all right this is very cool what’s going on here you have what looks like a sushi roll but you’re you’re pan frying it yeah just really quick so is
That to crisp up the Nori or just a they have a nice little crisp a crunch awesome so Chef Augie do you feel like you underestimated the kids a little bit uh yeah definitely these kids uh they’re something now all right good luck 17 minutes left thank you thank you thank
You she doesn’t have a dough yet she hasn’t started fying anything she hasn’t started cooking her spam yet time is just dripping from the clock and I haven’t even started on my mosada I melt some butter in a pan and I add some milk and sugar and lemon juice to it when I
See that the mixture is starting to curdle I take it off the burner and I whisk it in some flour till it gets to the consistency that I want holy I put my malasada dough into the fry and there is barely any time left I don’t know
Exactly how long it’s going to take so I’m not sure if it’s going to get done in time Augie is that a spam what you’re working on that’s right my third dish I’m making my spam slider let’s make it something that the chef can grab with
His hand I had a soft wine roll I’ll use fennel because it’s crunchy and I’ll mix that with some mango and some chili SoMo to give it a little bit of heat a little bit of spice to it in the back of my mind I’m thinking well what goes with
Sliders french fries go with sliders well I’ve got my m in the fryer it’s time to fry my spam now I go to fry my qua for my Loco Moco right now I have a lot of component cooking I’m starting to get extremely nervous I’m plating the
Coconut rice pork belly and I’m excited with the results it’s all or nothing at this point I’m already down and I don’t like losing because my reputation is at stake 5 minutes chefs 5 minutes left I start to play my local mocho it looks pretty good and I played my Mahi pokei
It looks amazing and very Hawaiian but I am still waiting for my Mada they’re not done on the inside I have to let it cook or it’s going to be raw in the middle but I’m running out of time and I still have to put it in the
Sugar I still have to get my coconut whipped cream this is intense 90 seconds I don’t have any time left I might only have two dishes two dishes down I am still waiting for my mol of a it I have to let it cook or it’s going to be raw in the
Middle just get it on the plate Emily I am running out of time I finally say screw I pull out one of the madas and get it coated in the sugar are they cooked I hope so 5 4 3 two one step away from the dishes please that was so close
I need a vacation to Hawaii at this point I think it’s pretty my favorite thing about this Trio Al together is that it goes from appetizer entree dessert it looks amazing and very Hawaiian you know what this doesn’t look too bad this is maybe something I put on my menu
It would be extremely embarrassing to win first and second and and lose third Chef Emily what have you prepared for Chef Sayang today I have prepared an AI Pokey on a teror rout chip then in the middle I have a Spam Loco Moco and on the right I have a malasada with
Coconut whipped cream thank you Chef thank you Chef Augie what did you prepare for Chef sang I did a Nori wrapped AI tuna with mango and avocado coconut and pineapple relish and then I did a coconut and ginger rice with kobby glaze pork belly and then spam sandwich
With fennel Sal and wasabi french fries thank you Chef all right well I’m feeling a little bit sneaky guys would you mind switching the plates around we just want to ensure that this is a truly blind taste test chefs please welcome back your round three Hawaii Trio guest
Judge and Master Level Chef sang Yun exciting this is a blind taste test meaning you have no idea who prepared which dish remember that you’re judging the dishes based on creativity presentation adherence to the spirit of the challenge and taste let’s try the dish on your right all
Right it really is an honor having a Master Chef tasting my food right now I think that my balance of Hawaiian flavors will get in me one day showing with a tuna perfect left raw wrapped up beautifully that part of the dish just reminds me of stepping off the plane and
Into Paradise with the pork I thought the glaze was really Savory really good seasoning but I think the dish ate a little sour the sandwich kind of reminds me of a Hawaiian plate lunch I like the fennel a lot the slaw is really nice I wish the spam was thicker the spam kind
Of got lost I love spam this is really the the moral story maybe I should have put a bigger chunk of spam on there but I feel confident the dishes that I put together are going to carry me through now please try the dish on your left my stomach is just really scared
And I’m holding my breath because I’m not sure if my m s it is fully cooked the Pokey is a great idea I love tuna poke perfect texture but the seasoning is pretty aggressive it’s eating a little salty the loom Moko one word awesome great rice nice big thick
Piece of spam that egg right on this just tastes like lunch on a beach this is this is perfect the msada I think is a is a brave thing to do you didn’t have a lot of time to cook it’s a little dense and quite sugary I didn’t love the
Malasada I love the idea of a malasada I love just saying the word malasada uh the coconut whipped cream though was was a really great touch pretty pretty damn good pretty I’m going to take this with me he is a very renowned chef and the fact that he’s saying that my food is
Amazing that’s pretty awesome thank youf now before we announce the winner of tonight’s Man versus child prodigies enter the kitchen being the competitive person that I am I’ve got to win round three when I play I don’t play to lose I play to win will raw talent and
Imagination defeat years of training and Decades of experience who was truly bold and who played it safe let’s find out chef who’s the winner of tonight’s Man versus child I really genuinely enjoyed both dishes but I’m going to have to go with you so much congratulations prodigies
You’ve Won woo I did it it’s amazing we did a completely clean sweep won every round with an executive level shift I’m super proud of myself and my team Chef saying could you tell at any point who prepared which dish I could not I think both dishes were really cooked with a
Lot of refinement care great effort by both sides thank you very much Chef s my pleasure thank you Augie you’ve been a Valiant competitor it’s been great I’ve had a lot of fun and we’ll see you next time on man versus child I’m very impressed I had the
Interest when I was 11 and 12 but I never had the passion and drive that they have I mean I look at that I’m like wow these kids are definitely PES you’re about to witness a culinary Revolution tonight five of the most talented cooking prodigies in the world
Go head-to-head in three rounds against executive chefs with years of training and Decades of experience I’m hearing their prodigies I’m going to kick their butts I don’t care what they are I don’t want to be treated like a kid I’m a Chef cooking is a science you just can’t
Underestimate these kids I’m going to crash that competition with our final round judged by the world’s most critically acclaimed chefs and Winner Takes all blind taste test it’s the superstars of Tomorrow way to get in his head against the Titans of today coming down to the wire I want to show the
World that kids can take down executive chef this is cutting it so close this is Man versus child Chef Showdown I’m your host Adam girtler and this week it’s a culinary showdown in three rounds our first judge is an entrepreneur to the core he’s Chef owner of several restaurants including grafiato and cnos celebrity chef Mike Isabella our second judge is a butcher and private Chef to Hollywood a-listers alaz Zayn our next
Challenger is best known for elevating the food truck craze with his Pan Asian California Fusion Fair dang his ever popular food truck dos Chinos has reached cult status among the FED Community I describe my style as fun experimental very risky I’m a risk taker I have what it takes I work great under
Pressure just like in a food truck I think I can do this please welcome Chef hop F [Applause] yeah Chef hop Welcome To The Man versus child kitchen thank you thank you I didn’t think uh I was supposed to be teaching a class class today oh prodigies for round one who’s it
Going to be okay we need a really really really strong competitor to say I’m sorry Chef you’re going to be the student in this round we’ve decided it’s my turn for round one today wants to go down first I’m really excited to be the guinea pig for this challenge I really
Want to see what he’s made of I want to see how he works and so this is an important round for the prodigies he’s as competitive as they come with laser-like Focus he’s setting his sights for a win every time I get picked to compete I definitely feel confident but
You know all eyes are on me so there’s a little bit of added pressure if you don’t win it’s like everybody knows and then your whole life’s over and you don’t get a girlfriend and then you end up dying a depression and so there’s a lot at stake please welcome [Applause]
Che I think Chef K is gutsy enough but I think I can beat him with my hands tight behind my back welcome to round one chefs the components of this dish are incredibly simple yet can yield some of the most complex flavors imaginable I Love Sushi Sushi I Love
Sushi making sushi takes years to master so there’s no way these kids are up to Sushi Master already judges any advice Sushi is really about techniques execution but keep it simple and make sure it looks beautiful make sure that the way you’re cutting the fish it’s nice and clean everything is about the
Knif work today I eat sushi probably on a weekly basis my whole family is super into Sushi this is a good challenge for me now remember the judge’s critique will be based on presentation creativity adherence to the spirit of the challenge and of course taste the judges will
Allow the chef with the best dish to choose an advantage in the next round whoever scores an advantage this round has a better chance at keeping the advantage for the winner takes all third round presented and blind tasted by our Master Level Chef please take to the
Burners and prepare to begin your first cook for round one your challenge is to create a sushi appetizer you have 30 minutes and your time starts now I have made Sushi before I have experienced making spicy tuna rolls with you know some extra twists some extra flavors for this challenge I’m going to
Be making an ocean trout and salmon sushi with a horseradish cream Wasabi toico and Royal o cetu caviar with fresh dill and a suono salad salmon I love to eat sushi but I have way too much respect for the people that make sushi I can’t do that but I
Can do poke I’m going to make a Hamachi Pokey with salmon guacamole a pokey is kind of like a Hawaiian raw fish salad Chef are you comfortable working with sushi I’m not uncomfortable in any situation fear is for others what about if you were naked in public then would you be
Uncomfortable I would be very comfortable actually oh my God this is going to be an interesting day out our stations there already is pre-made sushi rice I season my rice with a mixture of rice vinegar and sugar I get a nice balance of sweet and acidity let me take
You to school right here oh you have not seen KO you have not seen Chef KO you’re going to be way less cocky when you find out your you’re losing no Chef hop is not like the normal Chef we have competed against maybe Chef hop is trying to distract Chef
K the difficult part about sushi is really filling the fish if my fish isn’t all the same size they’re going to ding me if my fish isn’t all the same width they’re going to ding me nothing can be out of place in this round so prodigies learned by doing something called
Modeling behavior in Chef K’s case he’s sort of modeling Behavior after his favorite chef Bobby fle Bobby fle gets up extremely early in the morning and works at his kitchen till late at night Poli himself gets up really early he competes in sports attends school and then works really really hard on his
Culinary skills that’s a great way to learn get ready to pay homage to this fish right here do a little prayer all right we grew up Buddhist learning to have to respect every living thing okay we’re done iing that this is just all for show you know this and that he’s
Really going to pull through and he’s just like throwing up this cloud of ink and then really show us something really wonderful the Hamachi is so beautiful it doesn’t need anything else it just needs different textures and I’m thinking my sweet peppers and my Persian cucumbers
Are going to help me with that I usually never see peppers in Japanese cuin curious to see if he how he pulls it off how’s it going clay it’s going great so uh can you tell me what you’re making right now I’m making a horseradish cream
Okay that would be great on a roast beef sandwich how does that play into Sushi it is is going on top of my ocean trout and salmon okay the Hors rat is cream it’s going to add a nice almost spicy flavor like guasabi but still give a
Nice creamy element all right good luck Chef coise thank you I really have to win this round so we get an advantage next round I don’t want to let my team down Chef hop how’s it going over here it’s going great I’m doing a little Hawaiian take on Sushi it’s a poke what
Is the concept with the large piece of bell pepper there you can just pick it up so it’s meant to be like a hand yeah yeah use your hands what do you think about this there’s less than 9 minutes left best of luck to you Chef to make my soono salad I mandalin
Some Persian cucumbers I’m adding in a mixture of rice vinegar sugar and soy sauce I put the carrot in the sunomono salad I mix it together it looks colorful it’s going to be great so sunomono salad is a very acidic cucumber salad that usually goes with sushi really refreshing it’s one of my
Favorites it’s time to start making my own Yi which are Japanese rice balls I get my hands in the water because the rice is very sticky and I start to mold the rice into a nice football shape and I can start building my sushi on top I
Like to take chances that’s just my style you know I figure let’s do something different let’s get some more of that avocado salmon guacamole just for the heck of it cuz it’s fun right this is the weirdest competitor ever just watch Chef Pop’s food be good yeah
Exactly my God I taste it and I’m thinking this is a good taste but it seems like it needs a little Sweetness in there to counterbalance the tartness and a little saltiness I get some blackberries oh it tasted great I put it all together and I add the caviar top I
Like the caviar because it’s like a wonderful little seeds popping in your mouth while you’re eating a awesome Hamachi pokei all right let’s let’s do this 2 minutes 2 minutes remain let’s PL salmon sure I got to get my Sushi plated I got a lot of different components to
Really enhance the perfect combination of flavors in this dish nothing can be out of place and then hop Coes hey you nervous wow that looks so amazing Mr fancy huh hey fancy look at you that’s going to destroy the flavor of it come on listen to him CL Chef CL
Looks like his focus is not completely there because he is getting distracted by Chef HW Chef CH ignore him like you ignore us well Chef hop is bothering me I’m trying to put the Cav on top of the salmon and the tobico on top of the trout it supposed to be creative and
Original right I’m not exactly sure if he’s going to finish in time is that deal or finel do you know the difference like can focus why so fancy you’re so young I’m trying to finish my dish so I can play it on time but Chef hop is
Bothering me how is this original named three times you’ve ever had horse rid on salmon sushi I just really need to pay attention to my dish 5 4 3 2 time’s up step away from your plate I’m looking at my Poke Ball it’s colorful it’s beautiful I’m thinking come on this is no
Contest my plate looks really nice everything’s colorful I think that Chef hop he’s definitely in for a rude awakening Chef CH what did you make for us today I have for you a salmon and ocean trout sushi with a horseradish cream and the salch has Royal o cetra
Caviar and the ocean trout has Wasabi too with a tono salad Chef CL I like how you use two different fish for the preparation the trout and the salmon it’s very colorful and fun it’s a very pretty dish I love how clean the plating is on your dish
You made it look like sushi but you kind of had like different flavors going on so I’m curious to see how that works I just hope that Chef’s Mike and Alia like my Sushi dish they finished all four pieces that’s a great little indicator I’m
Starting to feel like I got this one in the bag Chef CL I really liked the The Twist you put on this dish so was really fun very Whimsical I really enjoyed all those flavors together I’m used to eating sushi with like soy sauce something like to dip it in add
Seasoning to the dish so I was missing that a little bit but when I ate the salad kind of got a little bit of acid a little salt from that kind of helped Chef CL it was a very beautiful dish you had here today I’ve definitely
Enjoyed the ocean Trout the most it was a perfect bite for me with a nice heavy hand on the caviar but the salmon was cut too big it took me multiple bites to get through it since you had the trout you should have focused on making cutting the salmon the same size so
Everything looked a lot more uniform across the board but overall was a very tasty dish thank you Chef hop is definitely distracting that’s why I think my ocean trout and my salmon are different sizes but they said that overall it was a really great dish so
I’m thinking I still have a chance Chef hop what have you made for us today I made a kamachi pokey with the salmon guacamole Chef hop you know I don’t really understand the presentation of this dish uh it’s kind of like you just threw a bunch of ingredients into a bowl
And I don’t particularly know that you might serve this dish on your truck I don’t think you would but we’re going to taste it and it might all come together we’ll see Chef hop I like that you took the time to really honor the fish do a
Little prayer before it but this plating doesn’t do it any honor Chef Ko’s dish looks like Bonafide Sushi whereas my dish is just like a delicious explosion in a bowl I’m a little worried but uh I’m confident in my flavors Chef hop I think it was very
Smart of you to choose a Hamachi it’s a beautiful piece of fish it went nicely with the tobo on top but unfortunately those were two ingredients that you really really had nothing to do with as far as preparing and the salmon guacamole the avocado the the chili that
You put in there uh really took away from the salmon itself I I didn’t get that flavor it didn’t come through hey Chef I like the idea of going with a pokey Bowl it’s fun I love tobo in the Pokey so as you as you do mix it up and
You eat it you get those little pops of the caviar but I think you got a little excited you know added added some blackberries which you don’t really need it in there and I I thought the you know the cuts you know some of them are
Strips some of them are dice some of them mes so I mean just focus a little bit more on your attention to detail it just needs to be refined a little bit thank you thank you honestly I didn’t think it looked that bad super colorful super fun you know they’re just haters
Chefs give us a moment while we talk it out I’m totally worried that Chef K is about to take me to school so I’m just have to play this next round smarter and give the judges something super traditional Chef hop didn’t really appreciate our skills but now maybe in
Round two he’ll up his game and really bring it so Mike Alia which one of our chefs gets to pick an advantage from the menu for the next round we decided that the advantage goes too we decided that the advantage goes to Chef K yeah I underestimated their
Kindergarten style but uh I’m not not going to underestimate them this time Chef K you must now select one of your remaining teammates to compete with an advantage against Chef hop in the next round but before we get to that you’re probably wondering what round two is all
About you know I was thinking it’s a good day to just rip on some Classics now what we have here is a display of some of my favorite comfort Foods things like spaghetti and meatballs beef stroganov chicken pot pie what I’d like you to do is take one
Of these classic dishes and reinvent them we’re a vegetarian oh my gosh I’m not real crazy about going vegetarian I love meat too much and you know beef is my thing judges any advice you know obviously all these Classics have meat in them your
Job is to get rid of the meats and make a beautiful vegetarian dish that’s going to remind me of eating something rich and heavy that I will be satisfied with like a meat dish and I encourage you to pay attention to the vegetables that you’re going to use
And really highlight them this is one of the toughest challenges yet yeah I want to do it so much oh my gosh I was vegetarian for about 6 months and I had to cook a lot of my dishes vegetarian this challenge is like tailor made by
The gods for me so Chef CL it’s time now for the big question which one of your teammates do you choose to compete with control of the menu board in round two well this person actually went vegetarian for 6 months for that reason I choose Chef Emily Chef Emily please
Enter the kitchen good luck she goes by her middle name rainbow but don’t let that fool you because she’s more of a hurricane in the kitchen it says Rainbow on that birth certificate and I guess I’m a little girly but have you seen rainbow in the kitchen I’m just like
Come on executive chefs please welcome Chef Emily I see Chef Emily and I’m thinking I’m afraid she’s going to teach me a thing or two about vegetarian ISM okay chefs the menu items for this round are One-Stop shopping your opponent will only be allowed one trip to the
Pantry sabotage Menace your opponent by placing their ingredients back in the pantry as often as you wish more ingredients more problems throw a culinary curveball to your opponent pick any ingredient you want at any time that your opponent must incorporate into the dish yes yes that
I’m going to have to go with more ingredients more problems great choice I pick more ingredients more problems because I get two ingredients that he has to incorporate into his dish whether he likes it or not I feel like I can throw the weirdest curveballs at him and he’ll be
Like okay chefs take to the burners and prepare to begin your cook good luck thank you you too I’m thinking more ingredients more problems is exactly that more ingredients more problems I’m just gonna have to duck and Dodge float like a butterfly sting like a bee you
Have 45 minutes to veg out and your time starts Now how would you approach the challenge I would try to really build that meat flavor without the meat that’s what I would do I think that’s the challenge today is to really highlight the vegetables but make them be meat life the only thing that we make vegetarian at my food truck are french
Fries I’m just going to try to make a meatball out of these mushrooms I think I’m going with the spaghetti meatballs vegetarian Style watch out my get Missy I might not have meat but I still have the use of garlic onions and this is going to be the base of my mushroom
Meatball I was born in Tennessee chicken pot pie really makes me think of just good old home cooking and I feel like I can make that the most flavorful with the vegetables Chef Emily when did you start uh holding a knife seven I think wow your parents let you hold a knife at
Age seven oh my dad did my mom didn’t like it very much but guess what I am seven wow when did you start using a knife when I was three wow Chef hop when did you start holding a knife probably not until like 18 I started my food truck 5 years ago I
Was 35 and you know just learning on the fly now my customers keep on coming back back not all prodigies really discover their genius at a young age for instance Clint Eastwood directed his first movie at the age of 40 and then he won an Oscar at the age of 64 some Geniuses
Like perhaps Chef hop are still in the hopper I am going to make a room mixture which is butter and flour to make my gravy for my pot pie I have to be very careful while I’m making the gravy of my pot pie because I don’t want it to be
Like gummy I want it to be really creamy the trick to making that happen is thinning out your Brew with a lot of vegetable stock I’m going to try to make these meatless meatballs out of mushrooms so I’m grinding them into a kind of ground beef texture hey Chef why
Don’t you put some white chocolate in [Laughter] there yes ma’am she calls out white chocolate I’m thinking what the hell am I going to do yes chef I thought white chocolate would be really hard to put in in um a Savory dish let’s see what he
Does with it white chocolate and then I get this idea white chocolate is all fat maybe you put it in the boiling water for the spaghetti maybe it’ll work that pasta idea is really clever because white chocolate itself is very fatty and usually people will add oil to the water
So the pasta doesn’t stick Chef hop proves to be a little bit resilient I’m going to have to pick a nastier or harder ingredient next time add our Boro rice rice now yeah our boreo yes our boreo rice now that has to have at least 50 minutes to cook
Thoroughly and I think this will really throw him off I have pasta with my spaghetti I’m not going to do a spaghetti risoto it’s going to be a carb on carb crime I’m going to use them as a binding agent I’m going to use it like a breadcrumbs smart how’s that whatever
You say he Chef okay that was pretty clever I’m just I’m really annoyed right now Chef hop is having a Moment of clarity I think he might need extreme obstacles to discover his genius cuz honestly what I’m seeing in round two doesn’t even seem like the same person that we saw in round
One Emily how are we doing hey I’m good thanks Adam what do you got working over here my gravy so no talk to me about the crust I’m just putting a piece of puff pastry over the top so that you get that nice Crunch and texture and I’m going to
Bake it in the oven at about 10 minutes hope everything puffs up thank you all right good luck thanks I want that Advantage for round three I really want a clean sweep 1 two three out Chev hop how we doing good he are great they look all right have you ever made a
Vegetarian meatball before no I like the texture that the rice is giving it it’s coming through and it’s almost giving it like a kind of cornmeal might give it a nice little crunch there I hope so good luck thank you at this point I’m like like Chef Emily what you got I’m cooking
The filling on the stove and I think this needs some extra flavor so I’m going to cook it in some Madura wine Palom I’m going to make this tomato sauce using fresh tomatoes and I add my mushroom puree to my sauce to hopefully make it like a meaty sauce how about a little wine little splash yeah I’m going to use repackaged dough to make my puff pastry puff pastry is a pastry that has
A bunch of flaky layers and it’s delicious puff pter has to get golden brown in 5 minutes so that she can plate everything and make it pretty and perfect she should put in as soon as possible I got to try one I’m hoping that I don’t get any burnt meatballs in
My spaghetti and meatballs today I tried the meatballs some of them are charred and I’m thinking this is just like meat that’s okay well life without a little bitterness right chefs 5 minutes remain 5 minutes okay she’s adding Peas I pour my peas into the mixture and the peas
Just fall out there’s so many in the mixture now I did not mean that many but it’s still going to taste good I love peas so it’s a lot of peas 3 minutes left in the cook I add the noodles to my sauce and I’m thinking Italian dinner I’m thinking
Gigantic portions almost forgot my meatballs you got a minute left make it look pretty Chef make it look pretty please be cooked please be cooked oh it’s a ni it’s like a goddess I grab my puff pastry out of the oven 25 seconds left and I didn’t grease the pan and it
Stuck to the Bottom 25 seconds left I grab my puff pastry and I didn’t grease the pan and it stuck to the bottom calm down where’s my grater where’s my cheese grater 10 seconds I played it just in time 5 4 3 2 1 stop cooking step away from the dishes oh man he overcame this
Disadvantage really well I’m a little bit worried okay chefs please bring your plates up to the judges Chef Emily’s chicken pot pile looks perfect and Chef hops dis looks Chef Emily what have you made for us today no animals were hurt during the making of this
Dish today I have a vegetable pot pie topped with puff pastry chef Emily this is a very beautiful pot pie it looks very tasty oh listen to that crunch I know listen to the puff pastry crunchy crispy delicios treat as the judges are eating my pot
Pie all that I’m thinking about is God I wish I was in their place and I was eating that Chef Emily this is exactly what what a pot pie should taste like very Savory very comforting you nailed both of those I I do think that there
Are a little bit too much peas in this dish it was more of a peepot pie you know it kind of overwhelmed a little bit of the dish for me it’s not a peepot pie it’s a vegetable pop pie come on Emily I love the golden brown puff pastry on top
But you didn’t create a meat substitute there was a lot of other ingredients that you could have used to put in there to really evolve your dish to take it to the next step because that was the whole Focus of the challenge was really to recreate and give us that flavor and
Texture of meat without the meat we’re screwed Chef hop what have you prepared for us today vegetarian spaghetti with mushroom meatballs meatless balls meatless balls exactly meatless balls the meatballs look a little dark portions a little bit big I’m a big guy I know I
Might look like I eat a lot but we’re just to tasting today but overall looks like spaghetti and meatballs I’m feeling super ecstatic I’ve accomplished a lot of flavors I mean for going meatless this is as close to meat as you’re going to get Chef hop I got to commend you you
Really went out there and made a meat substitute in the meatballs adding the aario rice was very very ingenious added nice texture to the meatballs themselves and a nice crust on the outside but to me the sauce is just kind of like so so and you did burn the meatballs the
Middle of the meatball had a good flavor to it if you just watched your color kind of shake them around a little bit more it would have been a good meatball and my grandma be rolling over in her grave right now about that tomato sauce you cooked it down too much not enough
Freshness not enough olive oil not enough pasta water you know I needed some more finesse now I’m a little heartbroken I stretched outside my comfort zone I thought I gave them my everything in this dish well chefs you presented us with two vegetarian dishes so give me and Ellie a moment to
Discuss I’m nervous because the judges like Chef Hop’s meatballs even though they were burned and he made a meat substitute but I’m still really hoping to win could have been good I had to deal with vegetarian meatballs white chocolate and rice that wasn’t an easy
Round and I I feel like I pulled it off well Mike Alia who gets to picking Advantage from the menu for The Winner Takes all third round we’ve decided the advantage goes to we’ve decided the advantage goes to Chef Emily Chef Emily you really nailed it
With this dish yeah the freshes from the vegetables nothing was overcooked I wasn’t missing the meat I win I’m so excited that I won the vegetarian round I hope that I can inspire a lot more kids to eat vegetables okay chefs welcome to round three our Winner Takes all trios round
Meaning you will have to prepare three dishes remember your team will compete with control of the menu board but before we get get to that I’d like to present our Master Level Chef to introduce and judge round three she’s authored five cookbooks she’s the co-owner and executive chef of the
Wildly popular Border Grill both the restaurant and the truck well that’s big please welcome Chef Mary Sue milikin how are you she is one of the first female chefs to get a lot of recognition for her craft and I think that she a really good role model for
Young women so I’m really excited to have her in the MVC kitchen cheff please tell us what is our round three Trio well when I’m looking for inspiration I like to go to the streets so for the challenge today what I’d like you to do is make a trio of Street fruits and
Here’s the little kicker we’re going to have it be portable so that we can eat it on a stick what stick Trio of sticks oh wow I’m really excited to do this because I love Street Food No Frills fast cooking just like in a food truck I definitely think I have an advantage
Chef thank you so much for your help in presenting round three we’ll call you back just as soon as our chefs have completed their cook fantastic good luck I can’t wait to taste what you [Applause] create all right Chef Emily it’s time now for the million-dollar question
Which one of your teammates is going to bring it home for the prodigies in round three Chef Dylan Chef Dylan Dylan is perfect for this challenge because he can take a very traditional food and bring it up to a much higher level he loves to write and sing his own songs
He’s a maestro both in and out of the kitchen all my friends at school they’re like oh my hobbies are like I like playing sports and I’m like I like to cook I think my friends just don’t really understand how fun cooking can be please welcome Chef
Dylan the kids pick Chef Dylan and he looks kind of not ready for the onslaught that I’m about to bring but who knows for round three the menu items are Lifeline you can ask a judge to provide feedback on one of the components of your dish sui you will be provided with an
Executive level Chef to play your soup truly tasteless your opponent will not be allowed to taste anything during the cook period any ingredient or component tasted will be discarded Chef Dylan what’s your choice so I’m going to have to go with Lifeline yeah so I picked Lifeline
Because Chef hop did lose round one and round two then I’m not in the mood to throw a disadvantage at him I want to show good sportsmanship okay chefs take to the burners and prepare to begin your cook you have 1 hour to create the ultimate portable stick Trio and your time starts
Now go what do we need this is a street food inspired Challenge and I’m so stoked I’m thinking a trio of meat on the stick since I didn’t get to use any meat on the previous round I’m going to make a vit style alpastor lamb I’m going to make a habanero chocolate orange
Chicken and I’m going to do a de deche peacon shrimp I want these big bold flavors with no holes barred Street Food I want to be out there so when people think of street food they think of skewers you can get for really cheap but
I want to take you to the next level so I’m making a Greek style lamb kebab on top of a feta cucumber yogurt with grilled Peter bread and blistered tomato and then next I’m making a aote marinated pork chop with a grilled pineapple P Deo and last but not least
I’m making blackened auna on top of a remod with Crispy shallots let’s get some lubrication going on in there to make the marinade for my alast stor lamb I go with a Vietnamese Direction which includes soy sauce fish sauce garlic onions Ginger let’s do some correct
Measuring now I need to do my Mexican component my alpastor component I blend it all together and I’m going to throw it in a sid machine and it’s going to help it marinate even or and I’m going to throw it in the oven what is this this is
Aote so the first thing I’m going to do is make my aote marinade is that pork it’s a pork chop chop so I cut my pork into little rectangular pieces I pop that in the vacuum sealer and then afterwards I pop that in the emerg circulator and let that it you
Know what prompted chef Dy to start cooking his mom had to work all kinds of hours so Dylan actually had to start cooking for them both that’s really sweet pop what’s in the pot is just orange juice and orange zest great I’m going to do a twist on mle and make it a
Habanero chocolate orange chicken sauce chocolate and citrus it happens to be a very classic pairing iing like a panac cot with chicken it could be delicious let’s be honest 30 minutes Chef’s halfway through so I’m making my yogurt for the lamb is Dylan making it suiki I really
Think that Greek yogurt and a Greek style lamb kebab is going to go well together we’re going to make ourselves some dul de leche let’s get this sugar to caramelize dul de leche is like candied milk it’s looking good you caramelized the sugar in the pan and
Then added the butter and the cream yeah my grandmother taught me how to caramelize sugar for U traditional venese caramelize catfish and this D deche is going to go into mayonnaise and it’s just going to coat the outside of my shrimp Chef Dyan how are we doing great
Is this a blackening spice yeah so it’s going to be kind of like a Cajun tuna Kebab mhm I like it and then you have ground lamb what are you doing with the ground lamb Chef I’m going to grill it now talk to me about what spices and
Herbs are in here I kind of have an idea which Spice to use for my lamb kebab but chef Mike has a Greek restaurant you know he knows a lot about Greek food and I do feel I need some help I want my lifeline yeah Lifeline yeah whatever
You’re most concerned about you can use mik to help you what do you got in here it’s garlic Dylan mint and lemon zest need some uh chili in there some spice smoke paprika put a little smoked paprika in there do you have any parsley over here I see chef Mike helping out chef
Dylan and I’m thinking oh man the dude is a Powerhouse culinary expert so Dylan made the right choice man can cook now mix it up hey it’s a Lifeline not a sue come on he starts helping me you know adding some olive oil in there which is going
To make it a nice sear on the grill look at that that’s beautiful you got a perfect Coke day and that is your lifeline best lifeline ever thank you okay Chef hop I don’t want to take too much of your time I know you got a lot
Going on how is everything coming out for you um you know I just don’t want to start uh my shrimp or my chicken too early smart okay now are you going in the fryer with all these yes street food right fried beautiful all right very exciting Good Luck Chef hop thank you
I’m going all out this round I want this win I want to finally be able to say hey I won did he just put shallots and ice water yeah because it helps to firm them up so that they get a better fry and it’s going to help stick to the
Cornstarch so he’s going to batter them in almost like a smaller taken onion rings I want the crispy texture to go well with the smooth texture on the aing tuna so I’m grilling my pineapple it’s going to go great with My Salsa My Salsa is going to add the oomph to my
Marinated pork Chop my chicken in the fryer it’s looking good it’s ready to go into the chocolate sauce and now I have to start on my shrimp I’m super nervous I’m not going to get my food plated I hope I’m making time all right chefs 3 minutes left ow Dylan you’re okay that burned my
Nose bad as I’m searing my AI tuna the oil splatters and it shot up the moment it hits my nose I’m like oh crap I have 3 minutes on the clock so I just continue on with my dish oh I am completely out of time I
Have to start plating so I crushed the peacon I’m hoping it’s going to stay on top of this shrimp oh my god get it on there where does this time go I don’t get this you got 1 minute left just need to get them on the plate chef hop sck it
This is too much I can’t plate this chicken in time I’m just going to have to do whatever I can this is like my heart is beating out of my chest I can’t stand this shove hop better get the third one on 20 seconds sck it I am completely out
Of time Chef hot better get the third one on I’m skiing this chicken up how am I going to Sauce this beautifully I’m not woo 5 4 3 2 1 step away from the dishes throw it on the plate and I I’m just like I’m done I threw my heart out
There I’m done here you go I need medic badly so I finished plating but I really need to have the medic come over here and check my burn I’m hot spoted and got it in my nose right yes so it comes over gives me some burn
Gel it helps oh my God Dylan real chefs know about pain and working through it good job with me continuing on and you know really being strong about it I think my team kind of looks up to me more now all right chefs please bring your plates up to the table I glance
Over at Chef Hop’s dish and it looks like someone threw up on the plate literally looking at Dylan’s dish and I’m thinking this is what you would get if you’re at a fruit FR restaurant this is not street food chef Dylan what have you prepared for Chef Mary Sue I’ve
Prepared for Chef Mary Sue a Greek style lamb kebab on top of a feta and cucumber yogurt with grilled Peter bread and a blistered tomato a aot marinated pork chop with a grilled pineapple Piko a blackened a Tuna on top of a remod and crispy shallots Chef pop what have you
Prepared for Chef marisu a De le peon shrimp a habanero chocolate orange chicken and a Vietnamese style alastor lamb best of luck chefs thank please welcome back our round three stick Trio guest judge and Master Level chef chef Mary suil welcome back Chef Mary soup thank
You as you you know this is a blind taste test you’re judging the dishes based on presentation creativity adherence to the spirit of the challenge of course taste Mary Sue please try the dish on your right Chef Mary Sue takes her first bites of my dish and I can see the smile
On her face I think it’s a smile and I hope it’s a smile H if she likes my dish then we get another sweep well all three of these are really inventive I think the presentation was particularly nice not like having street food yet you know
It’s on a skewer and you might be at a fancy cocktail party the flavors are really nice the lamb tasted great and the tuna is seared perfectly and I like the crispy shallot fantastic the pork was lovely a little bit on the dry side I hear that and my head just kind of
Explodes a little bit but I’m not going to get all crazy about it for the most part quite delicious now please try the dish on your left she’s trying my dish and she’s like smiling I’m thinking money well these were all great skewers I was really worried cuz I thought DLS
Deetee and shrimp might be overly sweet but the shrimp was actually perfectly cooked and really delicious and it had crunchy pecans so I found that really yummy the chicken one a little bit less up my alley maybe and the chocolate was pretty pronounced and the lamb is lovely
Has a great marinade might have been able to enjoy a little more salt I’m thinking I gave her my heart right here and I would love to beat these kids and just never let them live it down prodigies please enter the kitchen surprisingly she seemed to like both
Dishes but I’m just hoping she likes mine more will raw talent and Imagination defeat years of training and Decades of experience who was truly bold and who played it safe let’s find out well Chef who is the winner of tonight’s Man versus child they were both pretty
Great efforts I have to say but if I had to choose I would say my favorite tonight is this [Applause] fight this round was tough you know when I’m working my butt off and I burned myself and I’m trying to give all of my effort towards this dish it just feels
Great to win I’m completely blown away it looks like many many decades of experience and you’re not old enough for that Chef Mary Sue thank you so much for joining us today thank you Chef hop thank you very much for your efforts today I totally thought that I was going
To take him to school but it was great you know I mean like hey age is just a number and we’ll see you next time on men versus [Applause] child y Dylan won just as I expected now let’s party one second let’s party you’re about to witness a culinary
Revolution tonight five of the most talented cooking prodigies in the world go head-to-head in three rounds against executive chefs with years of training and Decades of experience these kids are going to bring their a game I don’t want to be treated like a kid I’m a sh Che
Cooking is a science don’t be nervous have fun you’re the one that should be nervous I’m going to crash that competition with our final round judged by the world’s most critically acclaimed chefs and Winner Takes all blind taste test it’s the superstars of Tomorrow way
To get in his head against the Titans of today coming down to the wire I want to show the world that kids can take down executive death this is cutting it so close this is Man versus child Chef Showdown I’m your host Adam gerler and this week it’s a culinary showdown in three rounds our first judge is Chef owner of several restaurants including grafiato and cnos Mike Isabella our next judge is a butcher and private Chef to Hollywood a-listers Ali A Zay our next Challenger
Has cooked at the James Beard house and is a private Chef to Hollywood’s Elite and his Client List includes the likes of Oprah Winfrey Jennifer Aniston and Kobe Bryant one day I saw a sign Help Wanted at the fine dining Steakhouse across the street I said what do I got
To lose now I’m the executive chef of the redo in LA and if I was 12 years old and you told me I was facing an executive chef I’d be shaking in my boo please welcome Chef Justin [Applause] hafler I will warn you please do not take your opponents lightly and do not
Look directly into their cuteness prodigies for the first round who’s it going to be hi guys he has such a long resume I feel like wheels are turning in his head we need to pick somebody who is all about the smart side of cooking we choose Chef Holden all
Right Chef Holden enter the kitchen our next Prodigy lovees School theater charity work and Jazz Chef Justin has cooked for really big names but he has not cooked for Alia Zayn or Mike Isabella we are definitely going to win this competition this is going to be fun please welcome Chef
Holden how you doing good how are you nice to meet you nice to meet you you know I was thinking about our prodigies the world is truly their oyster a shcks we having a shellfish challenge when it comes to shellfish in general the simpler the better I’ve worked in a
Fine din seafood restaurant so I feel really comfortable and ready to go in swinging don’t be nervous have fun you’re the one that should be nervous okay chefs please take to the burners and prepare to begin your first cook now remember whoever scores an advantage this round has a better chance of
Keeping the advantage for the all important Winner Takes all third round blind tasted by our Master Level Chef you will have 30 minutes to prepare an appetizer using our shellfish and your time starts Now so many places you can go with shellfish and an appetizer when you have such like fresh seafood and stuff you really want to keep it simple once I saw the clams I wanted to use the clams I love clams clams are so vers atile I’m planning to make sauteed little neck
Clams with a little bit of white wine garlic shallots butter finish it off with a little thyme oil and saffron working with live seafood is fairly easy for me and I didn’t really know what to expect from Chef Holden I really love to eat shellfish I go fishing a lot with my
Grandfather and today I’m going to go with oysters oh I love oysters he’s shucking his oysters separating in the Oyster from the bottom of the oyster which you want to do because if the oyster is still attached to the bottom of the shell you’re going to have a hard
Time pulling it off I’m really impressed that he’s shooking all the oysters the one of the first things I wanted to get done and out of the way was the time infused oil with any infused oil it’s a simple process a little bit of oil and whatever ingredient for me just a little
Bit of time and you blend it and then the most important thing is that you strain it through a shinoa or a fine strainer so there was this Chef in New Orleans who decided to make an oyster dish in the style of n carco they called it Oysters Rockefeller I’m doing my own
Twist on this I’m still doing a cream based sauce but I’m using Italian sausage and kale to give it flavoring with a bit of Spice from crushed red pepper hold on what’s in that pan Italian sausage and oil to make my sauce I separate the sausage because I don’t want a ginormous
Piece of Italian sausage with a small oyster the interesting thing about Holden is he’s incredibly interested in all aspects of the culinary arts but he’s also into theater uh he plays several instruments he’s a catian ballroom dancing uh you know is he he good oh he’s quite good he’s really kind
Of like a Modern Renaissance guy I was a little bit more of a jazz dancer yeah je Justin what do you got working over there I got some petta uh rendering right now and then I’m going to get my clam sauteed I’m going to do a little um
White wine butter clam with h Panetta saffron thyme oil oh beautiful awesome normally when I do a clam dish I like to add some type of pork or sausage and I chose to go The Panetta route it’s a little more of a salty sodium meat I
Wanted to render The Panetta and and get it cooked down and set aside because that’s something I can add in after and it will rehydrate sauté the clams got them going a little bit of oil uh shallots garlic let that cook for a little bit cuz you want the
Clams to open then I de glazed the pan with a little bit of white wine and a little bread to sop up that yummy flavor wow you got oysters versus clams who will win those are two great ingredients they both got pork products one’s a sausage one’s a cured petta so
They’re both going in similar directions smart idea give it some fat right yeah give it some fat some flavor and everyone it’s kind of like that little that little surf and turf you Know Chef Holden how are we doing here great I see you’ve uh chucked five of these what is that Kumamoto it looks like yes it is all right you’re doing a little take on um prepation on a rock compeller yep so now is this going to go
Right on a raw oyster does that get baked or cooked at all after that should be on a raw hot oyster and then I’m going to cook it in the oven all right chefs you have 10 minutes left good luck Chef Holden thank you Chef Justin how are we doing
Excellent excellent beautiful what kind of clams are these those are little necks so you got the little necks in the pan and you’re going with kind of like a a classic preparation but you got The Panetta yeah it’s like a white wine butter soup base and then you can accent
The ingredients however you’d like beautiful the overall inspiration behind this dish is taking something that would classically be French a technique and uh modifying it with some of my favorite ingredience going to be really exciting can’t wait to see how it goes we have just about 5 minutes left 5 minutes left
Chef I just need a bit more sauce in this one the one on our far left looks like it’s all top It is Well correct that one of the most important things when it comes to food is consistency you’re looking good I finally put panko breadcrumbs on top to give it a slight
Crunch and then put a small cube of butter on top of that which will soak in and give it this creaminess and richness then I pop all the oysters into the oven and try to wait till they start to Bubble chefs 2 minutes left 2 minutes 2 minutes Holden are they
Bubbling not yet let them in there don’t take them out until they start bubbling I’ll know they’re ready when they start bubbling but they’re not exactly doing that they’re never going to Bubble if you keep opening it giving it another 30 seconds they’re not bubbling death 2 minutes left 2 minutes
I’m slightly worried that my oysters are not cooked properly because they were not bubbling in the oven I’m taking them out so I may be cutting it a bit close but I still believe I can get it done I take the oysters out of the oven put
Them on the table shred a bit of the peino cheese on top and then blow torch it to melt the cheese as well as give it a bit of color on Chefs 1 minute 1 minute remains as the clams began to open I wanted to add The Panetta to the
Sauté pan and then let the flavor incorporate into the broth the sauce spread evenly around J got 8 7 6 5 4 3 2 1 time’s up step away from the dishes great job all right chefs please bring your plates up to the judges Chef Holden please explain your
Dish here I have prepared for you oysters in the style of Rockefeller with kale and Italian sausage this is a good presentation holding everything looks nice and crispy and flavorful so I’m excited to see how it tastes they’re taking their first bite to my dish and and it’s looking really
Great and I still think I have this one wow Che Holden I love all the flavor you have going on in this dish you know you have that chili really comes through the finish with the lemon really brightens it up the negative I had about the dish
I had one oyster that was perfect and then I had one oyster that was still a bit attached and there was a really big piece of sausage in it so you know uh uniformity is key in presenting a dish Chef Holden I thought this was a really
Good classic dish with a little twist on it you know I got the perfect bite with my oyster I had nothing negative to say about anything on your dish chef Mike has no complaints I have to be in an alternate universe Chef Justin please explain your dish hey I have sauteed
Some clams with some white wine butter fresh saffron and Thyme Chef Justin I’m really excited like your clams are so aromatic it smell the saffron bread all the clams are open Perfectly nice little broth in there looks very beautiful I could definitely tell they were enjoying
It you can see on their face before they even took a bite and the fact that they kept eating it and eating it and eating it uh I could tell that they really enjoyed it Chef Justin the flavors in this dish uh matched how wonderful it smelled really really great I love the
Saffron I love the white wine you get this really intense brininess from the Clans themselves I love that it tastes awesome just a little bit heavy-handed with the salt I like the thy a lot in there I love the little pieces of The Panetta and the shallot you know on the
Technical side of it the clams were a little gritty need to be like have a little rinse or a quick Purge they could have been perfect okay you guys presented two great dishes so give me a moment for me and alot to talk and discuss I have no idea who’s going to
Win this is a really tight one they love both of the dishes this can be anyone’s game well Mike Alia who gets to pick an advantage from the menu for the next round we’ve decided that the advantage goes to well Mike Alia who gets to pick an
Advantage from the menu for the next round there’s a very tough decision to make both dishes were really really delicious um one was a little salty one was a little bit inconsistent it’s very difficult to make the decision you didn’t make it easy for us you know but
With that being said we’ve decided that the advantage goes to Chef Holden congratul thank you I feel great not only did I win giving us the advantage of the menu board in the second round but I got no criticisms from chef Mike Isabella I thought for sure I had it in
The bag going into this next round I’m going to be on my p’s and q’s for sure Chef as you may know alazay is a Fant fantastic butcher so today’s challenge is you’re going to have to break it down and no Chef EST that is not a cue for
You to do your latest robot or dance move thank you anyway though yes excellent robot I’m talking about taking these Primal cuts of meat and breaking them down into the nice clean cuts you get in the supermarket and then preparing an entree with that protein judges any advice you know butchering is
Is a unfortunately it’s like kind of a lost art this is a great opportunity for me to see how well you know your proteins I also want to see how sharp your knife skills are so jef Holden it’s time now for the big question which one of your teammates will compete with
Control of the menu board in round two jefff Justin has had more experience breaking things down he’s here to compete and he is here to win so we have to work our hearts out to be able to win this I choose Chef CL Yes W Chef K is
Definitely the best bet for this because he knows what he’s doing when it comes to cooking meat properly Chef K enter the kitchen he’s 14 years old and we know he’s an authority on cooking shows and someday he’ll have his own I am definitely excited to go up against Chef
Justin he’s obviously very talented and you know of the four prodigies left I’m probably the most experienced laying fish breaking down other meats so I think this is my challenge please welcome Chef K Chef K definitely have the Swagger and attitude that he was ready to throw down
In the last round Chef Holden won the advantage so that means Chef K you get to choose from the menu board this round the menu items are prime time take 10 minutes off your opponent’s cook time kitchen strip make your opponent cook with a limited supply of equipment and appliances truly
Tasteless your opponent will not be allowed to taste anything during the cook period any ingredient or component tasted will be discarded Chef CH what do you think I’m going to have to go with Prime Time Prim Time Bo is 10 minutes that’s a long time I can put
Together a dish pretty fast so I’ll work around that very exciting chefs please take to the burners and prepare to begin your next cook Jeff K you have 45 minutes to break it down and your time starts [Applause] now when it comes to actually having to
Break the actual whole chunk of meat or the whole section of the animal down it can be complicated you have to have really good knife skills the waiting game Chef Justin isn’t he’s just standing around watching what I’m doing and you know all eyes are
On me this is almost like a little bit of a disadvantage for Chef CH because he gets all this pressure people watching him him yeah right all eyes is on CL so I’m thinking don’t screw up don’t screw up is that a whole Hamachi haachi is a type of Yellow
Tail it’s nice and meaty and you know every part of the fish is useful are you just using the Hamachi collar no two ways I’m going to be doing a Hamachi collar and I’m also going to be doing Hamachi Kudo Kudo means raw in Italian I
Plan on cooking the collar and I think that the hot and cold prepar are going to go well together a Duo of kamachi interesting there’s really the fet and then there’s a collar the collar is the most flavorful part and very tender I have to skin it I have to cut it into
Its two separate loins I have to take off its bloodline then I’m probably going to end up using the belly loin just because it’s fattier and meteor his knif skills my God yeah that’s why I chose him I have a 10-minute Head Start so I’m focusing on my fish so that each
Piece is perfect Chef Justin you have 1 minute minute left Jeff Justin you keep going over in your mind you know where you’re going I know exactly where I’m going all right where are you going I’m going to cook [Laughter] town get ready Jeff Justin you have 35 minutes to break it down and your time starts Nowo I grab the BR Zeno the first thing you want to do when you you have brino is you need to desale it so I went to descale it and there was no scales so I was like this is a bonus oh it’s already scaled that makes life easy then I
Decided to take its head off and go right down the middle this is where Chef Justin’s going to be able to catch up a little bit he going to come from the butchering Factor because I’m sure he can butcher a lot quicker from just for the the amount of
Years of butchering you know this is new to clo so even though he has a good technique he is taking his time so he doesn’t mess it up I plan to do a pan seared Branzino served over seasonal vegetables topped with a chili Cherry sauce so I decided to keep the skin on
On the brand Zeno I just prefer the texture uh the flavor that it gives the fish you’re going to keep the skin on you want perfect crispy skin yeah he’s almost broken down this fish in less than 5 minutes impressive how are you preparing that Hamachi
Collar it’s going to go in the oven salt olive oil I’m going to take it out put a little Yuzu and then it’s going to have a just some ponzo on the side I’m going to let the Hamachi Cola roast in the oven until it’s Golden
Brown chef Justin you feel caught up uh yeah just about I wanted my dish to be light and bright so I chose corn red onion and green squash it’s an excellent base for for any fish so I take my stock of lemongrass and I bang it against the counter it’s
Going to really bring out all the flavor I rough Cho my lemongrass I put that into a pot I’m adding the lemongrass the ginger cafir lime leaves and canola oil this is going to become a cfir lime and lemongrass oil which is later going to become a powder CH was that the tapioca
Maltodextrin yes tapioca maltodextrin could do amazing things maltodextrin is a poly saturi that is used as a food additive basically you can take any liquid you want and turn it into a powder that tastes like what that liquid tastes like make sure you have a lot of
Flavor in that oil cuz you’re going to lose half of it with the multile dextran you take some Arbor chili I’m making a chili Cherry it’s kind of my play off of chimy Cherry perfect with any dish it has waho chilies Arro chilies parsley green onion onions salt balsamic
Vinegar and olive oil yeah that’s it chili Cherry Chef Isabella wants to steal that term do you have it trademarked uh it is now okay so it’s like a spicy chili chimmy cherry chili Cherry that’s funny yeah it’s clever how’s it going Chef clo pretty good how’s it going with you good
What Can I taste you try the oil if you want lot of Flavor now what is the point of using all those flavors to create a powder how is that going to play into your final dish well I want to do something different something he’s definitely not going to do something to
Add different textural element mhm so this is going to be served with the collar or with the raw Hamachi raw Hamachi all right good luck Chef K thank you Chef Justin talk to me what’s going on over here all right we got some nice fresh vegetables
Sautéing how are you going to cook the fish I’m just going to pan SE it to a crisp skin skin on so scoring the skin like you’re doing now does that help it crisp up at all well what that does is it uh keeps it from buckling oh I see so
So the fish won’t curl it keeps it flat nice and flat beautiful all right good luck Chef thank you very much coming down to 3 minutes chefs coming down to 3 minutes I’m a little pressed for time because I have lots of elements that really need to be created
All at the same time I got to get my Crudo plated that’s something that needs to be plated perfectly oh what did he just drop no dropped something Bo dropped his fish on the floor all of it I hope not my sheet tray hits the side of the fridge like 20
Pieces of maachi they all fell dang it that kind of blows oh my God now he’s not going to have enough to place there’s no choice I have to toss toachi this is a huge problem chefs you have 2 minutes remaining 2 minutes remaining should both be on
Plating oh what did he just dropped my sheet tray hits the side of the fridge like 20 pieces of Hamachi they all fell dang it it crushes me to see all this Hamachi get tossed luckily luckily four perfect pieces of Hamachi happen to stay on my sheet
Tray thank God chfs one minute left so when I first got the fish I just decided to cook it one-sided and then that way it allowed the skin the crisp up well enough and then I just flash cooked it for 30 seconds on the other side all
Right it’s time to plate so I have my haachi on my plate I look at my Hamachi collar I pull it out I put some Yu on top I get that plated 30 seconds I wanted to add a little something on the end I had green onions
In the chili chur so I wanted to use the micro chai as a finished garnish 5 4 3 two one time’s up step away from your plates all right chefs please bring your plates up to the judging table please remember the menu board will not be taken into consideration by judges the
Judges critique will be based on presentation creativity adherence to the spirit of the challenge and of course taste Chef k please explain your dish so we have a Hamachi collar with a ponu sauce a radish salad and a Hamachi Crudo with a cfir lime and lemongrass powder with pickled Fresnos and crispy shallot
Chef clo I’m curious to see how the Hot Fish will pair with the cold Hamachi so well see you know you have a little salad here maybe it would be nice to kind of put that over the Hamachi because it looks like this bare uh collar but um you know hopefully the
Flavors are there I’m kind of feeling like maybe I did a little too to much but I know the flavors are there and I think it’s going to be pretty nice that’s really F definitely eating it all yeah that’s that’s a good sign Chef K the Hamachi collar was wonderful it was cooked
Perfectly very moist um it was just very flaky it almost like shredded the way you want it to U the ponzo was wonderful I like the S I like having to be able to put the salad on top of the fish uh really uh balanced out with the the
Richness of the fish I like the Hamachi Crudo that you did you know the flavors were there so I don’t know if I quite saw the marry very well but um other than that I mean the flavors were on point Chef K I really enjoyed eating
Your dish I enjoyed the Kudo I got the essence of like Southeast Asian flavors with the cafir and the ginger and the lemongrass uh I still I think they’re two different dishes but when you got the cold preparation with a hot preparation it didn’t help each other
They were both good dishes but to me they were two separate dishes Chef Justin please explain your dish so what we have here is a pans seared Branzino skin on served it over seasonal vegetables and it’s topped with my version of a chimy chury called a chili
Chury Che Justin I mean less is more I kind of like the way how you went with a simple dish you did a beautiful cooked bronze you know the skin looks perfect so I’m very excited to try it thank you I am excited to have the judges uh
Taste my chili Cherry hopefully that will even the plane field cuz I don’t want another menu board penalty going into the third round Chef Justin I really love the vision on the on the chili chery it had a very earthy you know woodsy kind of smokey uh type of
Feel to it could have use some finishing salt or a little bit more salt on the layers throughout I think last time you did a little too much salt so I held back this time you held back this time and now you held back a little bit too
Much but a little bit more salt would it make everything come together but overall I enjoy the dish thank you yes uh Chef Justin I I really enjoy this dish I think it was uh really wonderful I liked that there was all these vegetables in it the the flavor that you
Developed from the chilies and the chimy the chili Cherry that you put on top was really really wonderful you but other than that I think just a little bit of salt a little less oil a little bit more lime would be perfect thank all right chefs you both gave us two great plates
I got to talk to Alia come up with a decision I wasn’t nervous but I was definitely on guard great flavors yeah that’s first they really come down to this is a very competitive competition I’m starting to get a little bit worried the stress level stress wait till you own a restaurant
Yeah so Mike Alia who gets to pick an advantage from the menu for the next round again this is a very difficult decision very very close but we’ve decided that the advantage goes to we’ve just decided the advantage goes to Chef Justin thank you great job good
Job no excellent job I don’t like to lose I’m very competitive by Nature so sucks all right chefs welcome to round three this is our Winner Takes all trios round meaning each Chef will have to create three different dishes tasted blindly by our Master Level chef and remember this rounds for the win
I’d like to present our Master Level Chef to introduce and judge the final round she cooked at Wolf Gang pucks SPO in Beverly Hills oh and did I mention she’s also chef Mike Isabella’s cousin oh what please welcome Jeff Antonio [Applause] lefaso Antonio lefaso I’m like wow what
Would be a trio worthy of a winner takes all Showdown fish chicken chicken beef then I finally Decided I could have all three if I wanted to wow chefs there you have it it’s a sea land and air Trio Chef Antonia thank you for your help in presenting round three we’ll call you back in just as soon as our chefs have completed their cook chefs I’m looking
Forward to it good luck thank you Chef thank you CH which one of your teammates is going to bring it home for the prodigies Chef Justin has been working all around in lots of different environments for a long time so I’m going to have to pick
The person I think is going to best compete against his flavors I choose Chef Emily yeah Chef Emily enter the kitchen our Prodigy never misses an opportunity to improve her skills she takes drawing lessons at Disneyland and sharpens her competition skills against her friends in her own kitchen I’m a big
Fan of Chef Antonia and I’m really excited that she’s going to going to be judging this round but it’s also a lot of pressure I hope Chef Justin doesn’t pick a nasty disadvantage please welcome Chef [Applause] Emily all right chefs in the last round Chef Justin won the advantage so this
Round Chef Justin you get to choose an item from the menu board I feel bad even picking one you can deny the menu board you know you can deny the menu board it’s been done before keep it fair wow Ace history I could totally sense she was
Nervous and I wanted to be a fair game all right very exciting there will be nothing chosen from the menu thank you you’re welcome no menu board on a third round that is just head-to-head who’s the better Chef please take to the burners and prepare to begin your final
Cook Good Luck Good Luck thank you you have 1 hour to create a sea air and land Trio you’re battling for the win of on a completely even playing ground and remember this rounds for the win your time starts [Applause] now I’ve cooked a lot with Antonia we’ve done multiple competitions together
These Chesters better be ready to make sure whatever they put up is Right sea air and land that’s really complicated I like this I drew scallops as my sea creature Lamb Chop as my land animal and duck breast as my flying animal these are some of my favorite proteins to
Eat I’m going to do a pan seared scallop with a grilled lamb and then roasted duck we have the exact same proteins and I think it’s kind of funny how subconsciously we we tend to just go in similar directions without even knowing because Chef Antonia likes her meat so
Perfect time management is everything in this round today I’m going to be making a razel Han crusted duck breast with a pistachio puree and pomegranate pistachio salsa the razel H is going to add some really nice spices and flavors to my duck I’m going to do a rosemary
Seasoned grilled lamb topped with a tomato Caper Olive sauce I’m making chickpea tabuli to go with my Lamb Chop tabuli is a really versatile dish you can add so many different ingredients to it but the one thing that you have to have is parsley
I got to make a sauce for the duck I like to get it inspired as I go I see the pomegranate and it just kind of comes together I’m going to do a pomegranate uh red wine reduction I’m also going to make a lemon mint yogurt pretty simple pretty straightforward but
When paired together with the pomegranates it works well the go what is really the trick to getting a really crisp skin on a duck breast without overcooking boring and cold pan exactly it’s it’s the cold pan because as you’re heating up the pan the Fat’s already rendering right we’re already six
Minutes from halfway through ridiculous how fast that goes Emily can I strongly suggest something no all right Chef Emily takes her time and I’m starting to get a little nervous never mind you just do your thing Emily compared to the other prodigies is probably the most sort of artistic she’s
Kind of the hippie of the group she’s also one of the toughest competitors rainbow and all yeah she gets very focused when she’s in the kitchen which is how you really work in a professional kitchen so she’s got a great start and great mind Focus already for the for the
For the profession which is actually a component of Prodigy that sort of loner Focus yeah they’re not concerned with all the other distractions they can focus on what they are wanting to invest their time in and get really good at it I’m going to make a fennel Olive and
Grapefruit salad which will pair really nicely with my scallop you wanted to make a grapefruit suprem there yep on the little Citrus Parts which which have like these little ridges that sort of looks like a wheel I take my knife and I put it into each of those little ridges
And grapefruits just start flopping out in perfect little wedges season the scale up we need some zest I wanted to kind of do something different other than a straightforward seared scallop so I kind of made a mixture of seasoning with cajun spice cumin and salt it’s different and
Hopefully that will play with Chef Antonia CH rainbow hey looking good here thanks now are you going to start the duck in a cold pan or are you going to go into a hot pan a warm pan okay yeah well well I don’t know if you want to take this
Advice or not but I was talking with judge Isabella and he said the way that he loves to get a really crispy skin is to start in a very cold pan and then slowly render the skin so you render it down I’ve never heard of that what do I
Know don’t listen to him no no no turn that back up as he says what does he know no I’m you know I’m I’m testing my gut go go with what you know go with what you know try to home yeah I’m not trying to throw you a curveball thanks
Good luck Chef rainbow thank you okay how you doing Chef Justin pretty good pretty good what’s happening with the scallop is the scallop getting this mango yes the scallop is getting the mango excellent to play off the spice that I put on the scallop I decided to
Go with a mango salsa now I’m getting short on time here 20 minutes left yeah I got to start CR all right you crank away I’m not going to get in your way good luck Chef Justin Chef you have 20 minutes 20 minutes remain when I pulled
The duck out of the oven I touched it and I knew it was overcooked I’m hoping that she did the same thing I get my Pan super hot to the point where it’s actually smoking and then I throw my scallop into the pan and I make sure that it gets some really
Nice color on one of the sides flip it over and it has this beautiful Sear hey look at that color look at that color yeah the jewelry box goes crazy and they’re like woohoo scallop to keep my scallop super moist I butter based it it’s looking good for the scalop I go to
Check on my duck and my lamb in the oven they look amazing the duck breast has a really nice Skin So a hot pan really worked but the thing about hot pans coming out of the oven especially the handles you have to be very careful and remember that these are really
Hot H crap damn ouch I burned myself really badly medic call medic time is running out I don’t have time to stop and call medic you okay Emily yeah I’ll call medic after I’m okay I really want to be able to finish this dish I’m trying to play I am
Running out of time this burn could ruin the round for me that’s how I got this bin it’s gone now though avocado’s in the blender I feel like a good avocado puree for the scallop dish I’m going to do a avocado mousse okay you got three minutes three minutes let’s go push it
Out three minutes come on guys 3 minutes yeah how it taste good too salty undersalted no we’re going for perfect this time all right ignore it Chef Emily you got this just ignore it you have 2 minutes just about time to start plating it up it’s really frustrating because I
Need to get this dish plated beautifully but my hand is shaking and I don’t want to have to touch anything because it really Hurts slice the duck get that duck get the duck on there 50 seconds come on du get the duck get the duck 30 [Applause] Seconds pomegranate molasses wiping the plate making sure it’s all there 8 7 6 5 4 3 2 1 time’s up step away from the place oh my good okay chefs please bring your plates up to the table Chef Emily what have you prepared for Chef Antonio today I have prepared a seared scallop with fennel grapefruit and olive salad a roasted lamb chop with a chickpea tabuli and a taziki and then we have a Razo hanut crusted duck breast with a pomegranate salsa and a pistachio
Puree Chef Justin what have you prepared for Chef Antonia what we have here is a roasted duck breast with a mint lemon yogurt topped with a pomegranate sauce then we have a pan seared scallop it has a avocado mousse underneath a mango Fresno chili salsa and then I have a
Rosemary roasted lamb with a tomato Caper Olive sauce thank you Chef best of luck chefs thank you thanks chefs please welcome back our round three guest judge and Master Level Chef Antonia leasa [Applause] Chef Antonia welcome back thank you so this is a blind tasting Chef Antonia
Meaning that you have no idea which chef prepared which dish remember you’re judging the dishes based on creativity presentation adherence to the spirit of the challenge and of course taste okay please try the dish on your right Chef Antonia is digging into my meal and I’m just holding on to my ice
Pack my hand is throbbing and I’m like can’t control the pain but I I have to keep a straight face I’m most worried about my Lamb Chop because I think that it’s overdone but I think I did a great job on the scallop I want to win this so much
Because I burned my hand for it if I lose this burn was for nothing I have to say the pistachio puree at the bottom is delicious that paired with the pomegranates is just I mean the perfect combination of something creamy and nutty and crisp the duck however is not
Cooked properly for me duck brush should really be medium rare this is more medium well that being said the duck is really really well seasoned and I think the balance of the dish in general is really beautiful the lamb I love the combinations of the of the creaminess of
The tziki the kind of this fresh tomato and I think that works really well the scallop is really nicely cooked the pairing of fennel and grapefruit is is just a classic combination it doesn’t go out of style but overall really nice dish she tells me that my duck and Lim are just Tad
Overcooked so close all right Chef please try the plate on your left when Chef Antonia first took a bite of my dish I definitely saw some delight and I felt like I had it in the bag but you know that’s one of the scariest things about humans we never know what
Each other’s thinking so starting with the scallop beautiful beautiful sear to the outside of the scallop translucent in the center perfectly cooked I wish there was some kind of textural difference you know Mango’s kind of soft the the scallop is soft in texture as is the the avocado on the bottom the duck
I’m not really getting a lot of like herb from the yogurt that being said there’s a really good amount of like kind of sour and acid which is perfect for the dish but this is definitely really overcooked the lamb succulent there’s a lot of juice the jeu at the
Bottom is really nice I do love the Ragu though of the tomatoes and the Capers I think that’s really nice Tomatoes Capers olives like wins me over any day of the week CU it’s just such a perfect combination of flavor but all in all really nice dish I didn’t have time to
Recook another duck so just got to roll with the punches on that one and that was one of the punches I was willing to take thank you Chef now before you announce the winner of tonight’s Man versus child prodigies please enter the kitchen will raw talent and Imagination
Defeat years of training and Decades of experience who is truly bold and who played it safe let’s find out chef Antonia who is the winner of tonight’s Man versus child my favorite dish of the night Is it’s pretty awesome because I just won and it’s like sacrific the hand and I feel really good congratulations prodigies excellent job looking back at the entire competition it was such an amazing experience like even though technically I lost I really don’t think I lost anything today Chef Antonio quick
Question did you have any idea which chef made which dish I had no absolutely no idea whatsoever and it was a really hard decision I have to say that like it was very very close Chef Justin thank you so much you were a truly Noble competitor and we’ll see you next time
On man versus Child