Check out these epic episodes, in this Man vs. Child marathon.
Episode 1 – 00:00 – FISH OUT OF WATER
Episode 2 – 43:02 – DANGER ZONE
Episode 3 – 1:26:04 – ALL’S FAIR IN LOVE AND… FOOD?
Episode 4 – 2:08:48 – DON’T UNDER-ESTIE-MATE HER
#ManVsChildChefShowdown
Subscribe for more HOME.MADE.NATION shows:
http://mylt.tv/SubscribetoFYI
Check out exclusive HOME.MADE.NATION content:
Website – https://www.aetv.com/home-made
Facebook – https://www.facebook.com/HomeMadeNation/
Twitter – https://twitter.com/HomeMadeNation
Instagram – https://www.instagram.com/home.made.nation/
The hub of all things DIY, home improvement, decor and food, from household tips and projects you can try yourself to the stories and experiences of experts, inspiration truly has a home in HOME.MADE.NATION.
You’re about to witness a culinary Revolution we’ve gathered America’s most talented cooking prodigies to compete against executive chefs with years of training and Decades of experience I don’t want to be treated like a kid I’m a chef tonight surf and turf expert Drew Zang goes head-to-head against the
Prodigies and three rounds of grueling competition winning today would be bragging rights let’s go at stake the one tool chefs can’t live without their reputation to not win I would go crazy my worst fears came true chef you’re going down Chu and the prodigies put it all on the line for bragging
Rights I hope my experience will carry me through it’s the super stars of tomorrow this is coming down to the wire against the Titans of today he doesn’t have enough time to make it it’s a battle of Epic Proportions get it on the plate guys nice job and it all starts
Now on man versus child Chef Showdown I’m your host Adam girtler and tonight it’s a culinary showdown in three rounds our first judge is celebrity chef cookbook author and owner of the restaurant group Mike Isabella Concepts Mike Isabella our next judge is a CO owner of Tarzan ejane and private Chef to Hollywood’s Elite alaz
Zay tonight’s competitor is a Florida man who’s apprenticed under highly reputable chefs Norman Van Aken and Charlie Trotter he’s currently the executive chef of Snappers Waterfront Restaurant and Saloon I’ve been an executive chef now for 20 years I can cook anything Caribbean Chinese obviously French I’m excited to see
These kids in action but I’m not going to throw the fight just because they’re kids I have the knife skills a formal education so I am definitely a forc to be reckon please welcome Chef Drew s Chef Drew walks through the door he looks very tough he’s here to compete
Chef Welcome To The Man versus child kitchen thank you tonight you’ll be competing in three different challenges against the prodigies tonight we have chef esti chef Zion chef CL Chef Emily and Chef Holden you guys make me nervous good I have a feeling you’re going to like tonight’s theme all
Challenges will involve cooking with a genre of proteins known as Seafood awesome Chef 2 is a seafood Master he works with seafood for a living which requires lots of technique lots of skill and I think he’s going to be a tough one to beat you know the deal you seea food
You eat it being a chef in the Florida Keys that’s the type of Cuisine we have at Snappers so I’m going to bring something to the table today that they’re going to learn from but yeah I’m pumped I’m pumped for this prodigies who are you going to pick for round one we
Need to make sure that we’re sting in somebody who is going to really give it their best somebody who uses Seafood a lot and won’t be intimidated by unknown ingredients we choose Chef Esty Chef ese when you’re done doing the robot please enter the kitchen woo
Go she may be 8 years old but don’t underestimate her and her love of The Gourmet I love everything Seafood so I think I’ll be great for the first round even know Chef Drew is an expert in Seafood I’m going to crush him like a little ant please welcome Chef [Applause] Es she’s full of energy she’s super happy and it’s contagious today’s round one challenge is pokey for this challenge we want you to create your version of this raw Hawaiian fish salad I could remember being as young as two and loving AIT tuna pokei even though I thought it was
Watermelon poke is not a hard dish for me so I’m going to think outside the box and put my own spin on it judges what makes a really good pokey pokey is all about the marinade it’s robust and savory flavors right now it’s having a huge moment don’t be afraid to
Experiment it’s deceivingly simple so pay close attention to the the knife Cuts everything needs to be same size so that the end result is homogeneous throughout the whole dish thank you Mike andalia okay now chefs the judges will base their decision on creativity presentation adherence to the spirit of
The challenge and of course taste the winner of this challenge will get an advantage in round two history has shown us that if you get the advantage in this round your chances of keeping the advantage in the all important Winner Takes all third and final round are much
Much better you have 30 minutes to prepare a poke that will wow the judges be bold and car pedum your time starts now let’s [Applause] go I run to the giant tuna because I’m awesome that weighs more than she does oh my God don’t drop it I’m kind of torn
Because I’m competitive by Nature you know I’d like to think I’m a natural born winner but Chef ese reminds me of of my daughter thank you come on EST let’s go you got this I’m making tuna salmon poke served on top of Suba noodles with a creamy sesame sauce I
Think this idea is kind of inspired by my local shushi place and also my imagination for this challenge I’m planning to make a smoked Pokey with Wasabi aoli and crispy Pickled ginger chips and by smoking it I think I could put a a Twist on Pokey that isn’t seen too
Often yellow Fen tuna this is perfect for poke it’s important that I make sure that my knife skills are precise and consistent and even so that it marries just right did you see what just happened okay that’s the r that’s enough I’m having a bit of trouble with the water kid
Problems I never had cookie with noodles but I thought noodles would be unique from the classic rce getting the water boiled is the first thing I need to do because I need to get my soal noodles in but still have enough time to cool them so they’re able to be nice and
Cold Chef Drew what are you making I’m going to do a a smoked poke the crunch component I’m going to put on there it’s going to be some crispy Pickled ginger chips you don’t want too much Smoky flavor cuz it’ll completely overpower the entire dish yeah it’s a very fine
Line between just smoked enough and too smoky maybe that’s not a very good idea I got to coat the pickle Ginger and some flour first and they tend to stick together so you kind of got to use your fingers on this one make sure it’s evenly coated and I’m going to drop it
In the fryer you got to make sure your oil’s right on cuz you don’t want it to be too hot or it’s not going to work so I’m making my Pokey of tuna and salmon because salmon makes it very delicious one of the challenges in making a delicious Pokey is the knife
Cuts because you never want to bite into a big piece of fish you know it’s interesting that Estee was chosen for this challenge I know that she really loves Sushi and she’s actually working now to learn how to cut it properly so maybe it’s a good challenge for her I
Love Sushi any type of sushi tuna salmon Yellow Tail avocor yum pulling the ginger out of the fryer they’re bubbly and crispy look at that how they Bubble Up you know you got a good one when they bubble up like that just like a potato chip I think it’s
Going to be a good addition the tuna being soft and pickle Ginger chips are going to have that real hard Zip Zap that you really want on a crunch component job well done at this point this water is just not boiling even if the lid on it’s just not
Boiling not yet if I can’t do the noodles right now I can’t make the my dish time she needs to get her marinade right away the fish also needs time to chill because warm Pokey is disgusting Chef esti she’s super flustered and she’s not doing her best this round
Young prodigies often have so much going on in their minds that their bodies physically can’t keep up so that could contribute to SD sort of scattered energy right the marinade for the Poke has to be a little tart you do want a little bit of Tang you want a little bit of
Sweetness in there I’m making like a sweet soy reduction and trying to dissolve the sugar just a little bit I got to heat it up so it’s not uh grainy but then I got to make sure I have enough time to chill it because I don’t
Want to pour it on the tuna and cook the tuna now it’s time to start my creamy sesame sauce wow okay uh sauce how you doing EST you’re good rush in a bit I add Sesame paste soy sauce and wasel vinegar that’s really good Jeff’s 15 minutes remain 15 minutes left my
Water’s ready the water finally starts to boil but so behind this is not good I don’t think I’m doing very good on time right now the soba noodles they have completely different textures when they’re hot versus when they’re cold she is going to need to chill them I’m
Worried this isn’t going to come together the way she wants looks like you had a little boil over there what’s in there I’m sober noodles I think your noodles might be good to go here ooh yeah they are see I like to taste the noodle so oh yeah
Looks like they’re done M perfect I’m not necessarily Rel that my noodles are ready oh dear I wish they’re ready earlier all right good luck SD this looks great now I have to put them in the freezer so they’re able to be nice and cold otherwise we have warm noodles
On a cold plate with cold Pokey that would be horrible Jeff Drew yeah how’s it going it’s going good what are you working on right now right now we’re just going to Plate top it with pickle Ginger then we’re going to inject smoke right into
That and how does it not cook the fish it’s a cold smoke injection ah so it’s cold smoke so it’s kind of like when you smoke locks or something like that yeah kind of except we’re actually doing everything that they do in 60 days and 60 seconds excellent well there’s a
Little bit less than 10 minutes left very excited to see what you come up with good luck I leave my noodles in the freezer for about 3 minutes because how small amount of time I have it’s so warm my noodles are melting hot this is not good if this doesn’t
Cool down in time my dish would fail 5 minutes 5 minutes I leave my noodles in the freezer for about 3 minutes it’s so warm my noodles are melting hot I don’t want to serve hot noodles on a cold plate if this doesn’t cool down in
Time my dish would fail the aoli is basically mayonnaise so here we go with mayonnaise I’m going to grab the Wasabi so I’m going to make a Wasabi aoli I can whip it up by hand and get the consistency I want and the flavor I want
Now I’m in business 2 minutes remain you should be plating my warm noodles may be pretty bad but I have to Plate I add my salmon and tuna then some edamame then I sprinkle some black sesame seeds and the last but not least fake is a Japanese rice seasoning it’s they’re kind like
Little fish flakes it gives it flavor you would get from salmon and tuna but makes it stronger and it’s really good at my restaurant I have a couple dishes that we actually smoke we send it to the table smoking but now I got to finish everything within the time
Limit let’s go you got this make it perfect five 4 3 2 1 it’s banana time for SD step away from the place Chef esti now able to appreciate a banana with her newly acquired front teeth I’m pretty confident in my dish it’s looking good the smoke is super
Thick I’d put it on the menu I’d sell it you know I’d eat it I’d order it I’m happy with this okay chefs please bring your plates up to the judges I did my best but my noodles are very warm so I’m worried they’re going to stick together Chef esti please explain your
Dish this is my 297 poke served on top of SOA noodles with a creamy sesame sauce uh-oh no they’re going to ding her on that cuz they’re all stuck together my noodles are all stuck together that’s no good chati on your dish I really like the creamy sauce sesame seeds and I also
Lik the flavor of the noodles themselves uh really balanced well and made it taste delicious but unfortunately I think as a whole if you had more finesse the dish wouldn’t be as clunky as it is the noodles themselves wouldn’t be stuck together you need to pay more atten ATT
To the details that you’re doing Esty I like the idea of you combining the salmon with the tuna so you had two different flavors of fish two different textures of fish uh and I also really liked your noodle salad thank you overall you know the dish had flaws
Throughout it uh some of the noodles were sticking together the way the fish were cut I mean I had big chunks of salmon like this chewing on raw fish when you get big chunks like that it’s not always a pleasant feel in your mouth you want everything to be balanced and
To be even I’ve seen better food from you I want want better food from you this is not good I agree with my knife Cuts being big on the fish I was stressed in the kitchen and maybe it was a mistake to go that far out of the
Box Chef Drew please explain your dish uh what I prepared for you today is a smoked poke with Crispy Ginger chips some manual labor involved that’s cool that actually is awesome They seem to really like yours I hope they do Chef Drew I think that everything uh married well you had a really nice marinade for the fish itself I liked the the texture of the seaweed on the bottom I thought that that added another layer of flavor to your dish
What didn’t work for me is uh the actual ual temperature of the fish I know that you smoked it so it added a slight bit of heat to it and I think if you had a nice cold fish it would have been a little bit less overpowering Chef Drew I really enjoyed
Your dish I like the smoke when you open it up at the table you can smell it you can see it you’re getting the people involved with that being said I really didn’t enjoy the size of the tempora in the ginger I had to like kind of move
That out of the way or pull it out and I couldn’t really enjoy everything together so it was a little bit harder for me to eat smaller Cuts would have made get a better dish I definitely agree with the criticism given me it should have been colder I should have
Made it where they could actually have every component on that for I wasn’t thinking you gave us two spectacular dishes please give us a moment to discuss his dish looks so much more like the thing you’ll find in a restaurant and mine looks like a thing where you
Find in like a small Diner but it tasted good so I could still win on Flavor wow it’s really 10 yeah I’m pretty sure I won this round with my dish alone and the experience I put into it but you know who all right Mike Alia who is the winner of round
One the winner is cross your fingers cross your legs Cross Your Eyes the winner is Chef Drew thank you Chef Drew he had a nice presentation I like the layers that you have with the seaweed on the bottom really reminded me of being back in Hawaii I won this round because of my experience maybe the momentum keep going nice job Chef thank
You I tried my hardest and it’s kind of upsetting I didn’t get the menu board for my team congratulations Jeff Drew thank you now this means you get to choose an advantage from the menu board in round two this next challenge involves a protein that like our executive chef loves the
Warm Waters of Southern Florida don’t be a hater cuz you’ll have to cook with Gator yes this lethal lizard actually yields some very delicious meat to this challenge we want you to make an entree that highlights it I can’t even imagine an alligator I cook with alligator and um
Pretty familiar with it so I I would assume I’d have that edge Mike Alia any advice for the Gator alligator meat has a very tough texture look for a way to balance that texture with some of your sides and sauces but this meat is also very tasty don’t try
To cover the flavor profiles of the meat it’s best to highlight it and let the ingredients of the dish complement it thank you judges okay ese which of your fellow teammates will be competing with gator in round two Chef Holden I choose Chef Holden because he has experienced cooking
Alligator and he’s our bizarre food boy Chef Holden please enter the Kitchen come on Holden you can do it he dances cooks and sales there’s no situation that this 15-year-old can’t wrestle I maybe the only person in the box that has cooked with alligator but then again
Our competing Chef is from Florida where they have alligator so this is going to be a difficult challenge but I really want to bring my team to Victory please welcome Che Holden Holden you got this Holden Chef Holden is very serious so I know I’m in for a challenge this round
The menu items are if it pleases the jury make your opponent prepare a snack for the prodigies onstop shop your opponent will only be allowed owed one trip to the pantry station vacation force your opponent to stop working at any point for 5 minutes please pick the first one
Snack snack I think you should make a Snack I thought that would be a good one cuz now he’s got to dedicate his time to Pease the many chefs Chef Holden today you’ll be making a fine assortment of finger foods for our prodigies that could be bad cuz you lose time but that’s great for us I’m hungry I’m
Hungry too okay chefs you have 45 minutes to make a gator based entree and your time starts now yeah let’s [Applause] go gator has a distinct taste it’s kind of Swampy kind of Muddy tasting I’m going to use the leg because it has more Gator flavor all right for this round
I’m going to make a Down South fried Buffalo Gator salad it’s a little scary going up against a chef that has alligator on his menu this is going to be a tough round but my strategy is to be more creative I’m going to make an alligator picata
With a creamy planta picata is a very basic Italian sauce doing this should give it a creative twist and creativity is what I’m all about so I get a carate chicken stock and just get that boiling I’m going for a very typical like Southern preparation I add in the
Palenta at certain increments and make sure to keep stirring it because Penta does burn extremely easily I think that we should get like chocolate and peanut butter dipped bananas this disadvantage sort of makes us turn on our teammate because we want food but we still want holding to weight
Fri chicken well I know but it’d be cool if he won and we got a really nice snack that’ be double Point yeah Chef Drew what kind of cheese is that this right here is just a little peino I’m going to make little uh little cheese TS with them okay
You know it’s that real good crispy stuff on the edge of the pizza or the grilled cheese sandwich that you like need to get started on the snack I have to please the jurry but I don’t want to waste too much time so I look in the freezer there it is chicken strips
Mozzarella sticks french fries and tater tots we’re getting Frozen stuff guys no matter if it’s frozen or not I’m going to eat it all I’m going to marinate the gator with a little bit of Tabasco salt and pepper and a little olive oil we’re going for
That Buffalo feel so I’m going to make a basic blue cheese dressing uh use the blue cheese buttermilk a little lemon juice and Tasco goes in it blend it up make sure that it’s uh pretty smooth I don’t want it too clumpy so I get all
The Frozen snacks and the fryer and just let them sit I really can’t focus on this I need to start my alligator here it comes the tenderizing alligator meat is really tough so I just have to pound it out with full anger and he’s angry today good thing he’s taking it out on
The alligator right I’m a little bit afraid uh little known fact that prodigies actually enjoy snacks little known fact Mike Isabella enjoys lots of snacks and another little known fact Alia likes snacks all right Holden how’s it going fine how are you doing that was is a pretty bad disadvantage huh it seems
Like you’re making like a whole appetizer sampler platter for the prodigies and nicely presented too thank you Holden enjoy these are yummy how do you feel about time you have 20 minutes left feel fine about time I’m going to start on my alligator probably in 2 minutes great all right
Good luck man I can’t wait to see how it comes out thank you Chef Drew you didn’t get any chicken nuggets over here I didn’t I guess I’m chop liver so tell me what’s going on what bit of baby spinach we’re going to make a nice Buffalo Gator
Salad Buffalo Gator sounds like an Unholy hybrid that might be on like a sci-fi movie of the week or something I’ll show you I’m going to swim fry it or Flash fry them okay you’re hoping that it’s going to be crunchy and tender crunchy tender it’s going to wilt the salad just
A little bit good luck Chef thank you all right let’s try this 10 minutes remain 10 minutes in the round I’m working on getting started on the sauce that’s going to go with the gator I get Str picado sauce I sauté some shallot and garlic I add in my
Papers as well as my preserved lemons then I put the alligator in and based it I realized that picking a salad probably wasn’t the best idea because I get everything done with too much time to spare I’m hoping that by putting the gator on top that it shines enough to
Get a win but I’m worried that it might not be enough 5 minutes remain in the gator round I realized that picking a salad probably wasn’t the best idea because I get everything done with too much time to spare I should have thought of that earlier now I feel like I’ve wasted my
Time all that matters right now is getting everything on the plate I have to make sure that my dish is better than Chef’s coming up on 30 seconds 30 seconds left beding now this is getting down to the wies you got this holding 5 4 3 2 one
Stop cooking step away from the gator oh Chef Holden definitely turned it up and tighten the screws and I feel the pressure after seeing his dish it’s really makes me want to eat it I’m nervous we too my dish looks great looks like a winning dish
I’m pretty sure I can get an advantage in the next round for the Prodigies Chef Holden please present your dish here I have made for you an alligator picata with creamy peino Penta I hope they like it chef Mike is Italian so if he likes my sauce it’s good Chef Holden I like that you decided to take a classic dish of the picata
Instead of using ve or chicken you use the alligator I also appreciated the kind of acidic sauce in with everything to kind of balance out the richness of a fried alligator but the penta was too thick you got to measure out the right amount of stock because if you start off
With a right amount it’s going to hold its shape a little bit better it’s going to stay more creamy then if you were to like start with the wrong amount of stock and then add it it’s going to just keep acting like a sponge Chef Holden I really enjoy this
Dish today you know I love picata I obviously I grew up in an Italian household I really love this pan sauce that you went with there all that came together and I got two words for you finishing salt I watch you season you pick up a little bit and you do a little
Pinch I’ve been eating for a living before you were born my pallet accepts salt I want your food seasoned better period yeah if I lose because of salt that’d be terrible Chef Drew please expl your dish uh it’s just a good old down south fried alligator salad looks delicious thank
You I hope the judges like the fun approach that I took to this dish I don’t want to lose momentum Chef Drew what I really enjoyed about your dish was the actual Gator itself I thought it had a nice texture and it had a nice crispy crust on the outside and the
Actual meat itself was nice and tender thank you but like with Chef Holden there was not enough salt and also I think that you could have done a lot more in that time a lot Ed and uh really made the the gator the star Chef Drew I like the cut of the
Gator I like cut it small cut it the strips very easy to eat it was also very tender and I also thought your dish was very colorful you know I thought the blue cheese was very overwhelming when I took the first bite of the salad I tasted the
Blue cheese I didn’t really taste anything else Gator is a very mild thing this is a dish that honestly both of us know from Chef to Chef you could have made this in 15 minutes that’s not what we want here and that’s not what you want to showcase as a chef so please
Step it up for the next rounds okay Chef it makes me feel good that at least I cook the gator right but I probably should have picked something a little bit more difficult than a salad I thought it would be fun but didn’t work
Chefs you guys gave us a lot to chew on so please give us a moment while we discuss I’d like to think I’m a natural born winner and even though I’m just having so much fun here I didn’t come here to lose winning this round is vital because
We need that advantage in the next round I hope I can pull it off for my team well Mike ellia who’s the winner of round Two the winner [Applause] is the winner Is Chef Holden even though I went in with a disadvantage I turned it around now I’m starting to think we can win this Chef Holden it screamed Gator entree and that was the main thing on the plate was the gator itself Chef Drew this is more like
A salad didn’t really feel like a hearty entree I understand his dish look great and to make palenta and everything else I mean how cool is that but round three’s winner takes off and I’m going to turn it up a little congratulations Chef Holden your team wins an advantage
Going into the winner takes off all third and final round to be presented and judged by our Master Chef in a blind taste test as usual our third round is a trio meaning you will have to compose three dishes our special guest today is a culinary giant she’s worked as the
Chef to Cuisine under world-renowned Chef Eric repair at 10 arts and ZF at his three Michelin starred restaurant laadam she will partner with her very own Mike Isabella on a new French Mediterranean Seafood concept called Ren please welcome Chef Jen Carol Chef Jen’s a Pioneer in this industry it’s important that I make
Something that the difficulty level is that of somebody of her caliber so guys this being a seafood themed challenge I thought the best thing to do would be a trio of shellfish yeah wow chefs some ways it seems like a simple challenge to make three shellfish
Dishes but there so much you can do with these ingredients it’s almost more difficult deciding on your approach working with shellfish is tough you really got to know what you’re doing so I hope my experience will carry me through thank you Chef Carol for your help in presenting round three we will
Call you back as soon as our chefs have completed their cook thank you good luck chefs time now for the big question Holden which one of your teammates is going to bring in home for the prodigies in round three I choose Chef clo Chef clo CH is a perfect choice for this
Round because one of his favorite things to cook is a seared diver scallop he’s 14 years old but don’t let his Charisma fool you when it comes to competition he’s a killer I’ve got lots of experience with shellfish in culinary school we’ve been working a lot with shellfish we’ve been learning the
Classical techniques the different preparations there’s tons of stuff you can do with it I think I’ll be able to execute the challenge really well please welcome Chef K you can do it CL nice to meet you I’ve seen Chef K in action and he’s uh forced to be reckoned
With this round the menu items are check your work your opponent cannot start cooking until a set of me andl tasks are completed to judge Mike Isabella’s satisfaction Prime Time take 10 minutes off your opponent’s cook time is il equipped Rob your opponent of essential cooking equipment Chef K which item
Would you like to choose from the menu board for round three let’s go prime time we’re going to go prime time we’re going to take 10 minutes off your opponent’s cook time which means in this 1 hour round you’re only going to have 50 minutes to complete everything I’m
Sorry that’s okay okay chefs it all comes down to this you have 1 hour to create an inspired shellfish Trio and truly impress Chef Jen Carol and don’t you dare clam up Chef CL your time starts now yay got this boys let’s go some of these shrimp too so Chef Jen Carroll is
Opening up a seafood restaurant with chef Mike Isabella she’s obviously got skill in the seafood area everything’s got to be perfect let’s go knowing Chef Drew’s background he knows everything about Seafood we saw him make smoked Pokey round one who does that he’s going
To be a tough one to beat I’m going to be doing a seared diver scallop with creamed corn a seafood chowder and my final dish is a deconstructed oyster PoBoy a whato PoBoy a po boy what’s a po boy it’s a sandwich oh he’s going to Shu the
Oysters Shu Shu sh you have to have a nice point on your oyster knife and You’ just got to push as hard as you can come on there’s a high likelihood that I could put this boo my hand and then get some terrible disease and die there we
Go Chef Drew you have 5 minutes until you can start cooking that’s 5 minutes gone in this round thank you how’s it going it’s going good I still got time to kill so got good knife skills I’m seeing how he’s holding his knife he’s holding it like a chef he’s holding it
Like a boss it’s important to keep your fingers in this business if I get out of this business with all my fingers then it’s a win situation yes it is it makes me nervous especially having only 50 minutes to pull off a win my favorite chowder is New England
Clam chowder just because you can’t beat the classics I start to render out four slices of smoked bacon the smokiness is going to really compliment my Seafood then I saut onion and celery I’m also going to be serving my clams in the Shell it’s going to make it very obvious
That there’s Seafood inside of my chter chef Drew start revving that engine Get Ready Get Ready your time starts now don’t crush the competition I’m thinking if you want to win this you’re going to have to really show your experience you’re going to have to bring
It all and I could do that I’ve got enough years under my belt so what’s you planning on Bing I know I want to go with a nice uh classic risotto risoto my first dish is going to be a classic Lobster Oto toed with a butter poach
Lobster Claw my second dish is steam glams with a Sriracha butter and a kimchi tempor garnish my third dish is going to be a pant shf to wrapped sea scallop a top eggplant regu all of which I’ve cooked before many times I start off with the risotto I got to make sure
I caramelize it we’re going to use a little bit of the seafood broth and you probably should have the stock hot as well but I’m cutting Corners cuz I’m 10 minutes behind next I’m G to make a eggplant Ragu it’s going to be the foundation where the scallop sits on got
To start by uh sweating the eggplant with a little bit of salt we’re going to start it in the pan we’re going to finish it in the oven Chef K what are you cooking there some koutons since I’m making a deconstructed sandwich I need to add some bread somewhere you know what I
Like about where CL is going he’s going to do classic dishes and put his touchers on it you know CL just won Student of the Year at his culinary conservatory and one of the highlights they said of his performance was that he was a team player he seems to have a lot
Of Honor he’s like a a young cooking kn night I want to give him a goodbye pet before he dies I’m going to use the entire Lobster on this dish but I’m going to cook them in different ways so I separate the claws because I want to
Butter poach the claws and then I steam the tail and head because that’s going to go into the risotto and then the butter poach Claw is going to go right on top as a garnish sorry buddy Chef CL how’s it going it’s going pretty well how’s it going with you tell me what
You’re making I am going to do a chowder is this going to be a clam chowder seafood chowder shrimp Bas scallop and clam okay what are you dredging the oysters in flour and cornmeal that makes me think that you’re doing Louisiana proud a little bit good luck CH thanks
Okay Chef how are you good tell me the dishes you’re making I’m going to do a lobster risoto this the rice for that yes it is you’ve stopped this here because you’re going to you need to do it we’ve got 25 minutes I just wanted to stop the risoto from cooking on the
Stove where it might get a little mushy and try to thin it out on a tray to hopefully let it cool great as you know Chef Jen’s only works for Eric repar Le burad Dan a three star ad Michin restaurant so no pressure good luck no thank you knowing Chef Jen’s
Going to sample my cooking it’s an honor but it’s also scary as hell a sear D scallop would be one of the best ways to go because it’s a blank canvas you can create into anything I’m going to pan roast the scallops and start with whole
Butter cuz it gives it that nice really dark brulee I’m going to finish it in the oven just to get it crispy putting the scallops in the oven is that going to crisp up the Pudo without overcooking the scallop no you almost have to make a sacrifice you do want really caramelized
Scallops or do you want really crispy Pudo there’s a ton of danger in overcooking scallops especially when you’re pan roasting them it’s very delicate Chef’s 15 minutes the oysters go directly into the fryer and come out once they’re nice and golden brown I need to have that crispy crust in order
To make this deconstructed pooy perfect Bo how’s it going you know it’s all copesthetic until these last 8 minutes and then it’s chaos time is getting away from me I need to add the seafood to my chowder or it won’t cook thoroughly in here once the clams open up I take them
Out of the chatter so they don’t overcook I add my Bas scallops and my shrimp J Carol is going to be looking for perfectly cooked shellfish and if it’s not it could be the reason that we lose everything’s happening right at the last minute cuz it’s Seafood so I throw
The clams in throw in some of the garlic slices and of course Sriracha I know it’s going to steam well and we’re going to add the butter I hope I timed it right 5 minutes left I started to sear my live scallop and as I’m searing it I noticed that
It’s not getting the right color it’s edible but you don’t want to eat it all right start over 4 minutes did you just throw away that scallop he just threw away the scallop I’ll be real with you I’m worried that I won’t be able to finish what if this one doesn’t get
Cooked all the way he just threw the other one away and we don’t have a backup you don’t get even sear start over four minutes did you just throw away that scallop he just threw away the scallop I got to do it again I am moving faster
Than the fastest person you’ve ever seen move fast because I need to Plate this dish he doesn’t have enough time to make it butter basing is smart it’s going to cook it fast it’s going to cook it even it’s going to give it a perfect color
It’s give it some flavor since I lost last round I figured uh you know try to make up for it and do a little bit more complicated stuff this one is definitely the complete opposite of round two even though I had a late start it didn’t
Affect me at all I’m pushing right up to the wire and it shouldn’t be a problem finishing everything I wanted done 1 minute left I finally got a nice SE on my scallop but now I’m worried I won’t be able to Plate this dish in time there’s
Tons of components that all have to get on the plate and if I don’t plate it’s a disqualification this is coming down to the wire 30 seconds left we need to win that 10 seconds get it on the plate guys when I get nervous 5 4 3 2 one step away
From the burner stop cooking yeah nice job wow I think they just made it when I see that we both did a preparation with diver scallops that starts to worry me what if his scallop was done better than mine Chef CL what have you prepared for Chef ched I have
Prepared a deconstructed oyster PoBoy with an Old Bay seafood chowder with clam shrimp and Bas scallop and then on your right it’s a seared scallop with cream corn thank you chef chef Andrew what did you prepare for Chef Jen I prepared Sriracha clams with tempora kimchi Lobster risotto with
A butter poached claw and a petta wrapped sea scallop with eggplant Ragu thank you Chef chefs please welcome back Chef Jen Carol welcome back Chef as you know this is a blind taste test meaning you have no idea who cooked which dish you’re judging the dish is based on creativity
Presentation adherence to the spirit of the challenge and of course taste Chef please taste the dishes on your right Chef Jen looks like she’s really enjoying it that makes me feel confident not cocky but confident the scallop was beautifully cooked and seared beautifully presented I love the scallop
Shell I liked the sauce with the oyster and the Chowder was super tasty all of the proteins were cooked really nicely which is huge I didn’t really think that there was any need for the Crouton you already have breading on the oyster so I think it was a little
Superus that’s a bummer because my deconstructed proboy was probably one of my more creative Endeavors Chef please try the dish on your left I think Chef Jen’s going to look for the basics first is it seasoned well is it cooked right Lobster’s cooked really nice she com in
For another bite that’s not good I’m pretty happy with it I think it looks good but I hope I thought it threw enough this tempora was awesome light flaky just perfect the way tempora really should be and the broth tastes like the ocean not too heavy I could eat
A whole bowl of it also the lobster I really liked the technique it looks beautiful and it was cooked really nicely now the issue that I have the risoto was definitely overcooked really thick gummy with The Panetta wrap scallop the penchetta was not crispy and the scallop was just overcooked my worst
Fears came true being wrapped tight just kind of helped keep that residual heat and was enough to push my scallop into the overcook zone now before we announce the winner of tonight’s Man versus child prodigies please enter the kitchen over the years I’ve really been focusing on
My shellfish cookery and to not win I would go crazy as fun as it is to come here and cook with everyone and as honored as I am to be part of this as sweet as the kids are I still want to win you know well Chef who’s the winner
Of tonight’s Man versus child my favorite dish Is congratulations prodigies I’m ecstatic we were able to beat somebody who has so much expertise in this area what Drew you to that dish it was the scallop it is just a Beau seared and beautifully cooked you can come cook seafood in my restaurant any day thank
You that’s pretty cool maybe I should get into Seafood thank you very much Chef Jen congratulations again prodigies and thank you Chef Drew for competing today and we’ll see you next time on man versus child good job killed it there’s no bad feelings at all it was just an honor to
See these kids do their thing you guys are so awesome you did such a good job I would totally HDE every single one of them in fact they’d probably replace me I’m in awe with all of them yay the PES won you’re about to witness a culinary Revolution we’ve gathered America’s most
Talented cooking prodigies to compete against executive chefs with years of training and Decades of experience I don’t want to be treated like a kid I’m a chef tonight Fried Chicken heavyweight Johnny Zone goes head to head against the prodigies in three rounds of grueling competition I want to sweep the
Rounds I want to hit them strong at stake the one tool chefs can’t live without their reputation I’m very serious about my cooking career I got straight up hustle sorry chef Johnny we’re going to win chef Johnny and the prodigies put it all on the line for bragging rights experience that I have
Is going to give me an edge over these kids it’s the superstars of tomorrow oh my heart’s racing against the Titans of today this stress is real guys it’s a battle of Epic Proportions oh my God and it all starts now on man versus child Chef Showdown I’m your host Adam girtler and tonight it’s a culinary showdown in three rounds our first judge is cele Chef cookbook author and owner of the restaurant group Mike Isabella Concepts Mike Isabella our second judge is co-owner of Tarzan ejane and private Chef to Hollywood’s Elite alazay tonight’s executive chef
Competitor has worked with Thomas Keller noou matsuhisa and he was part of Gordon Ramsey’s team when he opened the Michelin starred London wow he’s famous in Los Angeles for the Nashville Hot Chicken he serves from his food truck Howland Rays people know me for fried chicken but I’m just as comfortable
Doing a 22 course tasting menu the experience that I do have is going to give me an edge over these kids they don’t necessarily have the experience that I have definitely going to bring my aame and win this competition please welcome chef Johnny Zone chef Johnny is going to be a tough
Competitor today he has a ton of French training behind him and he works on a food truck where there’s not a lot of time or area to work he’s here to compete we’re so happy that you could join us here today I hope you’re ready for some serious competition definitely looking
Forward to it you’ll be competing in three different challenges against the prodigies and tonight’s prodigies we have Chef Emily Chef Olivia Chef CL Chef Isaiah and Chef Holden some people say how we feel is directly related to the foods that we eat now if that’s the case today we’ll
All be feeling great because today’s challenges all revolve around Comfort Foods I feel really good about comfort food and it’s something that is threaded throughout a lot of my cooking I’m definitely confident I feel like I excel in this now before we get too comfortable let’s find out who you’re
Competing against in round one prodigies who’s it going to be Chef Johnny’s wheelhouse is comfort food we need to really hit him strong hit him hard hit him with everything we got we choose Chef Holden while chef Johnny might go in the more classic comfort food route
Chef Holden is really known for making Foods a little bit more elevated he’s years old and hosts late night waffle parties in his parents kitchen one of the first things I learned to make was Comfort Foods it was helping my dad make dinner that fatty delicious creamy
Everything that’s what I grew up with Chef Johnny makes Fried Chicken on his truck every single day but I think I’m a pretty good match please welcome Chef holder yeah Holden Chef Holden looks a bit older than some of the the other kids up there so I think they’re
Starting with one of the Heavy Hitters I’m sure when I said tonight’s theme is comfort food all of us thought of this dish macaroni and cheese oh cheesy mac and cheese is delicious everybody loves cheese even mice mac and cheese great for me every single time we have friends
Or family over I make a baked mac and cheese everyone loves it it’s always ooze Oz judges any advice I love macaroni and cheese I like it nice and uzy creamy so this is a perfect way for you guys to really show your techniques one thing that I would like to see today
Take the classic and do a little Riff on it elevate it the possibilities and the flavor combinations you use are endless the judges will base their decision on creativity presentation adherence to the spirit of the challenge and of course taste furthermore the judges will reward the winner of this challenge with an
Advantage from the menu board for the next round whoever wins an advantage in this round round has an even better chance of keeping that Advantage going into the final winner take all third round blind tasted by a Master Chef I want to get in my team the menu board I
Want to set the tone get us our first whm for the day all right chefs you have 30 minutes to wow the judges with your version of a mac and cheese and your time starts [Applause] now mac and cheese is really difficult to do in 30 minutes I’m going to make a three
Cheese bacon mac and cheese with a chichon crust SL add bacon oh bacon this is going to be so good to elevate my Mac and Cheese I’m going to add bacon everything works with bacon how are you going to cut that strips lardon lardon a lardone is more of a cube shape
Something you can use to render the fat easily and still have that nice bacony flavor hey chef Johnny what do you think about doing keeping it super tradition traditional you know doing an old school mac and cheese actually we’ll do a shells and cheese for this round I’m
Going to be making a shells and cheese gratina with charred peppers for four years I ran a small little French beastro and shells and cheese was one of the biggest Sellers and I’m not going to just rely on luxurious ingredients what I want to do is rely on technique and
Execution and work with subtler homey ingredients what do you guys think the mac and cheese where do you go I want to see a classic creamy mac and cheese maybe a nice crust on top but at the end of the day it’s going to be about cooking the pasta right and it’s going
To be getting that perfect consistency in the cheese where it’s not mey we’re going to do traditional Fame sauce so we’re making a r here just butter flour making a mac and cheese from scratch has its challenges when I’m making the r definitely going to have to pay
Attention or else it can be grainy that’s a big misstep that a lot of chefs take when they’re making mac and cheese we’re going to add infused milk to the roof we’re going to start with an onion Peak onion Peak is traditionally used to flavor the milk that’s used for a bashel
It’s literally an onion studded with cloves a really cool old school French technique when making a bam to flavor my bam I’m using nutmeg garlic and a bit of stage so he just poured the Bacon fat into a pot maybe for a r i want to
Render some of the Bacon Fat use that as the base of my R which turns into the bamel this mac and cheese is going to be definitely unique 20 minutes remaining 20 minutes left in this round I want to include charred peppers in this shells and cheese because it’s something to me
That’s comforting when I smell it every time it gets me I’m Charing the Pepper for about 15 minutes I want that Smoky burnt but still crisp charred pepper I think that is what we like to call chichon which is POR gr exactly I love chicharon chicharon is pre-fried skin of
A pig people in Mexico that’s their snack we have potato chips they have chichon we should be like Mexico I turn it into a fine grain powder and I’m adding panko that’s going to be my crust panko is like used for like maybe breading anything as like the crustiness
Yeah it gives a good texture Johnny how you looking over there feeling pretty good 17 minutes left ruse on milk’s infusing got to get pasta cooking I thought the water would come up to a boil a lot faster I think I made a mistake in grabbing a large pot and
Putting a lot of water in it if I don’t have boiling water for the pasta I’m going to have some big problems chefs 15 minutes left 15 minutes remain he’s adding the cream mixture Holden what did you put into the cream can’t answer right now I’m kind of behind on time all
Right all right that’s not good but okay I have so much to do I’m just getting distracted I need to make sure that this sauce is perfect I sh is mixing his bamel I noticed he’s not whisking hard enough he needs to make sure that he
Gets out all the clumps of flour or his bamel will taste like flour and ultimately be gritty now it’s time to add the Rue to thicken the infused milk sauce is such an important component to mac and cheese there’s so many things that can go wrong
So I’m really taking my time now that I’ve boiling pasta water I start adding the pasta I do not want to serve undercooked pasta but I’m feeling good moving forward he’s got 11 minutes and he hasn’t even started his pasta yet it’s not boiling I need this to boil
Like within the next minute how high is the heat all the way something’s wrong I need that water to boil or I can’t cook my pasta Chef Holden how’s it going um I’m a bit behind on time but pretty good so far so you’re going with an oretti
Ear sha pastas exactly once it gets too boil I need to put the pasta in and at this point I’m not going to have any time because that needs to cook for 7 minutes Holden what if you took a little bit of the water out you only need to
Cover the or Cy that you’re going to use get rid of half of it get it back on cover it blast it I think that that will boil right away but I’m worried his pasta won’t cook thoroughly all right good luck pal this is the first round I
Really need to win this advantage and I can’t let my team down so I just put it into the pot and hope that it works Chef zone so you’re going very classic now what kind of cheese is going in this so we’re doing a little bit of Grier mozzarella kind of for uh
Stringiness and then we’re going to do parm so it’s like three kind of layers of cheese now are you going with any kind of crust or topping or is it going to be all creamy we’re going to gretan it with a a torch okay so just straight
Torch on okay now we have just about 8 minutes remaining you have noodles that still need to finish cooking so time is going to definitely be a factor there good luck thank you this is a tricky little challenge I think the chef’s underestimated just the difficulty in getting the noodles cooked
And everything prepared in the 30 minutes Chef Zone he wants to do a little uh gretan to make a crust Holden at least has the advantage of using the chichiron for a crust which is already crunchy I like that I like that a lot
For my Mac and Cheese I’m going to use a three cheese blend mozzarella cheddar and guer Chef holding seems a little fluster today I’ll be honest hold then what you doing I’m accidentally turning the pasta off don’t do that that’s sort of a crucial element this is not my best
Round it’s nowhere near the jury box is distracting me and I just need to finish Chef holding doesn’t look like he has a Clear Vision of what he’s going to do he’s really frantic five minutes remain in this mac and cheese challenge p is about to boil over it’s boiling over
Don’t turn the heat down just take the lid off for a second oh my God he just turned the water off don’t do that I’m just completely stressed out about this we really need that advantage in the next round and I don’t think we’re going to get it
Chefs five minutes remain in this mac and cheese challenge it’s going to be down to the wire on this time’s running out and my pasta is not cooking it’s it’s taking forever I do not want to serve undercooked pasta I guess the real secret on this one is can you cook your
Pasta in time right Holden uh yeah I’ll know that for next time the stress is real guys oh my heart’s racing raw oh no it’s a big problem there I mean it’s pretty good for raw pasta but I’m out of time so I just put it in and
Hope the residual heat will cook it to a point where it’s slightly edible 2 minutes two minute warning I’m feeling really frantic cuz I’m trying to cut it as close as possible so the pasta is fully cooked but I need to put something on the
Plate oh that was a lot of cheese I was originally going to use the cheddar on top for plating but I don’t have enough time to put in the oven so I’m just adding it straight into the mac and cheese itself it’s going to be less luxurious but he’s definitely using good
Improv skills and he’s going to work around it I am now on my school’s comedy sports team doing improv comedy is a lot like cooking it’s all about thinking on your feet so I just have to make it work what can I do to get that crust wait what’s my favorite tool in
The kitchen yeah blow torch it use the blow torch I get the torch just torch the top of my mac and cheese should turn out well oh my God 30 seconds I want to crust on top of the shells and cheese I’m going to achieve this by torching it with a blow
Torch oh my God we’re neck and neck 15 seconds two guys with the torch torching mac and cheese it’s coming down to the wire it’s intense three two one step away from the dishes step away from the burners extinguish your torches walk away nice joben this was in no way an
Easy round I pulled out something that looks pretty good to me but pasta should be all Dante and mine is like snail shells so yeah look down on my dish it’s not exactly what I was going for but I know the flavor is there so who knows what’s going to
Happen when I look at Chef Holden’s dish I’m thinking holy crap I’m really impressed with this kid his is like it’s golden it’s got little chichon on it I definitely think Chef Holden’s looks way better than mine Chef Holden please explain your dish here I have made for
You a three cheese bacon macaroni and cheese with a chichiron crust they’re chomping on it’s it’s a little hard Chef Holden your dish I really like the flavor of it the touches that you put on top with the chicharon Echo that bacon flavor you had in the bamal and
The cheeses that you chose balanced with each other the flavors worked and the textures worked there were some significant problems with the dish the biggest one was the sauce itself you didn’t properly cook out the flour so it was too gritty Chef Holden you had a nice presentation beautiful crust on top
Reminded me of going to a steakhous and ordering a cider mac and cheese with my steak I like the smoking into of the bacon I like the chichiron it definitely had some fun stuff going on pasta was raw it was undercooked it’s mac and cheese the focal point point should be
Macaroni that did not happen today I want you tasting more and I want you focused it’s not a game it’s competition you’re here to win my sauce was gritty and my pasta was raw next time when I make mac and cheese I’m going to make sure I can do it properly chef Johnny
Please explain your dish we have a shells and cheese gratina laced with charred Peppers so much pressure chef Johnny I really liked your sauce it was very velvety nice and cheesy and I really enjoyed the way you roasted your peppers and a very little delicate touch of the
Greton on top helped bring that smokiness out of the peppers almost reminded me of like a hot queso really enjoyed that you also had issues with your dish I know you struggled cooking the pasta it was a little bit too alente for me and you didn’t put enough pasta
Into your cheese I wanted a nice bowl of macaroni pasta I didn’t get that I only got a couple shells on the bottom if I went out to eat and ordered that I would have asked where the other half of my dish was or I would have sent it
Back ouch chef Johnny I really like the flavor profile that you had in the dish I liked the different cheeses you chose the gratte on top was really nice cuz it add a nice saltiness to the dish and I too enjoyed the peppers what was lacking
In the dish to me was a lack of seasoning when I just took one bite of the dish it fell a little bit flat but when I specifically pulled out the little bit of bell pepper the pasta a little bit of the sauce and the gratina
On top it really worked but I kind of had to make my own bites rather than just digging into it to get the right seasonings and textures I definitely agree with some of these criticisms the ratio was a little bit off there wasn’t enough shells and cheese in the bowl I
Really want to win this first round I want to come out swinging I want to set the pace for the rest of the competition well chefs please give us a moment to discuss your dishes we both should have cooked our pasta more but Chef ch’s dish
It’s not a lot of mac and cheese it’s maybe four bites well mine is a big plate of mac and cheese I think I can win this Chef Holden got criticism for the gritty of his sauce and that’s one thing that I know that I properly executed and I feel really good about
That Mike Alia who’s the winner of round one the winner Is the winner is chef Johnny I won this round feels awesome coming out winning I want to sweep the rounds I want to really him strong Jeff Johnny you won on your sauce your sauce was more velvety more creamy that’s what brought you to the win I feel bad that I
Lost round one and now the next Prodigy is going in with a disadvantage congratulations Chef this means you get to choose an advantage from the menu board for round two let’s hope he pick some Advantage from and speaking of round two when I think about my favorite
Comfort Foods I think Mama girtler knew best her matab ball soup is a thing to behold for this challenge we want you to bring Mom’s home cooking to the next level and elevate a homemade dish mom’s home cooking really plays into the comfort food theme having a
Dish that’s prepared by your mother it makes you feel fuzzy inside judges any advice when I think of good food and I think of comfort food I think of the food that my grandmother made everything’s balanced but the most important thing is that she puts so much love into the food everything lovingly
Prepared is what reminds me of my childhood the key to this challenge is your approach but I want to see your skills as a chef I want to see technique and I want to see finesse all right Holden it’s time for you to make your choice who’s going to compete at a
Disadvantage in the next round I choose Chef Olivia yeah Chef Olivia she learned a lot of her skill from her mom and I know she loves comfort food she’s definitely the best pick she’s 11 years old and new to Man versus child kitchen aside from being a maestro
In the kitchen she’s a master of the dance I grew up cooking with my mom I know all of her dishes ex Che Johnny did really good in round one but I feel confident that I’m definitely going to win please welcome Chef Olivia you got this Olivia I’m really
Surprised that this little Teensy tiny kid can cook I don’t want to underestimate her cuz I know that she’s probably got some skills up those little sleeves in this round the menu items are takeaway Rob your opponent of a key ingredients Lifeline you can ask a judge
To provide feedback on one of the components of your dish or Wild Card take a chance you could win a massive advantage or be hampered with a disadvantage I think we’re going to go with takeaway takeaway yeah you’ll be able to Rob your opponent of a key ingredient to that adorable face you’re
Going to be able to do that takeway is very serious if he takes away the ingredient that I need the most I have to find another way to come up with something okay Chef there you have it you have 45 minutes to take a mama’s favorite and elevate it your time starts Now I have to be really clever if I want to beat shift Johnny’s own shift Johnny can’t take away my ingredients that I’ve already used so I’ve used all my ingredients as fast as I can after watching the prodigies in round one I’m definitely not going to be
Going easy on them we’re going to do some fried chicken with some basically like brazed greens I’m making fried chicken this round um it’s definitely going to be in my wheelhouse I mean I I serve 200 to 300 pieces a day I love meatloaf my mom cooks it a
Lot and I mean why won’t the judges like it I’m going to make a mini meatloaf with some bz and cheese mashed potatoes and roasted vegetable gravy a perfect meatloaf has to be really moist and also you have to use some sort of binder and in this case she’s using breadcrumbs and
Egg yolk how are you going to make your meatloaf different I use um Pork beel and Beef okay it’s going to add a more You Know Rich almost fall apart texture that you want in a good meatloaf chef Johnny what kind of greens are you going with we’re going to work with kale
Here and we’re going to render out bacon fat and then cook the kale down in Bacon Fat the main inspiration on this dish is my mom’s greens normally I’d use colored greens or string beans for this dish but I’m using kale because it cooks really quickly this is very low country style
Of cooking these greens in this Brae I really want some piggy porcine flavor some tomato flavor some slity from The Salted pork than it for the greens I only have 45 minutes so I have to make a small meatloaf so it’ll cook all the way it’s like a little chubby meatloaf
You see how Olivia is just moving she’s trying to prevent chef Johnny from using that takeaway Olivia is super competitive she’s the only girl on her little league team for 2 years I mean I’m familiar with competing so I think I can handle takeway so let’s take away
Something look what do we potato alreadying my you prepped everything oh you’re smart you are on top of it let’s take away the bread crumbs it’s awesome because I’ve already used the breadcrumbs and my meatloaf works for me he’s just clearing my station for me they’re all giggly googly turns out I
Got straight up hustled thank you chef Johnny see that face you can’t trust that Charming little face she was very smart for moving very fast in the beginning now that my potatoes are on the stove and they’re getting to a boil I have to start do my gravy and I’m
Going to use some carrots some celery even some mushrooms and I’m going to let those sauté a little bit and once those are soft I add some Marcel wine FL nice these these prodigies are bringing bringing the heat uh we’re building our batter here the texture I’m looking for on this
Chicken is shattered glass I’m looking for it to be Crispy Crunchy I want it to shatter I want it to Crunch I’m going to elevate it by uh really proper execution it’s flour milk flour hope he Seasons his chicken Olivia how’s it going over here I’m doing great is that Boron yes so
That’s kind of a cool twist borison cheese is delicious it’s like a light creamy cheese it’s going to be good putting a lot of cheese in there how’s your oven cooking over here I go to check on my meatloaf and the temperature is not high enough it’s
Supposed to to be at 350 and it’s at like 220 my meat looks not it’s not cooking that’s not good this is the main part of my dish and I have to nail this and it’s not cooking I’m just so scared how’s your oven cooking over here
I go to check on my meatloaf and the temperature is not high enough this oven is something that I’ve never worked with before what do you need I need the temperature up higher okay you’ve got to click the center button that says bake there’s a little knob you got to click
The knob pull it over we have some very highle professional kitchen equipment in the MVC kitchen it can be confusing uh 375 there you go thank you thank you chef Johnny yeah the oven’s working but I don’t know how my meat Love’s going to cook in time that was a really solid
Move helping Olivia out with the oven over there definitely you know these kids they’re going to grow up and they’re going to treat other chefs how they’re treated that was one thing working for Ramsay that I definitely learned so talk to me about the chicken right here it’s just something that
Reminds me of home that’s the idea that is the challenge this round good luck right now we’re going to do a pickle I mean who doesn’t like pickles with fried chicken I need to win this round cuz it’s fried chicken and that’s something I’m known for I don’t know if that
Meatloaf’s going to be done so time’s almost up at this point I’m so worried nobody likes raw meatloaf at all pull it out pull it out you got a minute 30 I touch it and it’s firm it’s cooked nicely one minute remain chefs going together
On the plating I really want it to be a little messy a little rustic I want them using their hands fight over who gets the thigh or the drumstick 5 4 3 2 1 step away from the burners Olivia seems very pleased good job my meatloaf is cooked everything is
On point I’m really confident that I’m going to win this challenge definitely in my dish looks like a winning dish I mean that Fried Chicken the way it’s cooked the technique is there Chef Olivia please explain your dish here I prepared for you a mini meatloaf with bouran cheese
Mashed potatoes and some roasted vegetable gravy looks very good looks like a very well composed dish Chef Olivia your PL looked and tasted like home to me I don’t know if this is your mom’s recipe or not but if it is she’s doing a great job this nail
The essence of the challenge the nice homey meatloaf the nice creamy cheesy potatoes the one issue I had with the meatloaf is I just think you needed to mix it up a little bit more to get the breadcrumbs and the eggs and everything really Incorporated evenly but overall a
Really great dish thank you Chef Olivia I appreciate that the aesthetic was clean and it was simple and we knew what we’re getting into it was a very good rendition on a classic dish but while I like the idea of the potatoes there was too much cheese and they were too salty
Okay sometimes people like extra cheesy but if one thing’s messed up that’s the point against you you chef Johnny please explain your dish what you have in front of you is a classic southern fried chicken with braz greens and some pickled cucumber Fried Chicken looks so
Good it really just is going to come down to the protein cookery it’s going to come down to all the accompaniments and it’s going to come down to how comforting their dish is Chef Johnny the flavors really worked for me the chicken itself was really crispy on the outside
And cooked perfectly on the inside overall the chicken was amazing but to me it was a little clunky to eat in this small little plate I wish you had had the same components but played them a little bit differently Chef John when you pulled that chicken out of the fryer
It was like a piece of art it was juicy it was crispy it was golden it was everything a fried chicken should be T was very hard to eat it’s a very small plate to serve it in the greens were nice but under seasoned the judges didn’t understand
The family style of my dish definitely worried at this point please give us a minute to discuss it would just feel good to win against Chef Johnny Zone because he owns a popular food truck and if I won I could probably own that food truck this round is definitely really important to me
People know me for my fried chicken and I put a lot of love and care and thought into this dish so Mike Alia who’s the winner of round two we’ve decided that the winner is we’ve decided that the winner Is Chef Olivia I win I did this what I did this congratulations Chef Olivia for you chef Johnny if there was just a bit more salt a nicer presentation could have taken it losing this round is definitely some ego damage but I just want to put my head down and finish strong
Congratulations prodigies this means that your team gets to pick an advantage from the menu board going into the third and final winner take all round as always round three is a trios round meaning you will have to create three dishes this round is to be presented and
Judged by our Master Chef in a blind taste test our special guest today is a culinary giant he opened The Foundry on Melrose in 2007 and quickly became known for his elevated take on home cooking now with his newest Venture M and Greenspan’s grilled cheese he is truly
Emerged as a king of comfort food please welcome Chef Eric Greenspan yeah yeah Eric Greenspan I don’t think there’s any com food that he doesn’t execute well I’ve seen him in multiple interviews cooking shows he is one of the more specialized comfort food people out there heard you guys are throwing a
Comfort food party obviously I had to crash it I mean for years I’ve been reworking comfort food and kind of elevating it to a higher level but there’s one thing that is is near and dear to everything that I hold holy and that is obviously the grilled cheese sandwich
Oh I think this challenge is going to be really cheesy I love puns I’ve been doing grilled cheese sandwiches for a long time I need to see some creativity I want bold flavors I need crispy bread so don’t think that you can put two pieces of bread and cheese together and win
This darn thing I take it seriously I’m looking forward to you guys to take it really seriously too thank you Chef Greenspan we’ll call you back just as soon as our chefs have completed their cook good luck guys look forward to tasting all right all right Olivia it’s
Time for the big question which one of your teammates is going to make a good grilled cheese for the third round I choose Chef CL I think Chef K is perfect for this round because he always goes out of the box he is going to be able to
Come up with something really great and big and bold this Chef is a fan favorite he’s not only brains but also Braun yes I get to cook for Eric greenpan and I’m excited it’s important for me to win this challenge because Eric greenpan is somebody that I’ve been looking up to
For quite a long time and he’s got such expertise having a greenpan pick my Trio would be something special please welcome Chef [Applause] CL nice to meet you standing next to Chef CL the vibe’s definitely a little intense I know he’s ready to roll in this round the menu items
Are Simon Says pick up to two techniques that your opponent must use to create the dish M my place have your opponent prepare a set of Mis impl tasks to judge Mike Isabella’s satisfaction for your own use suei you will be provided with an executive level Chef to play your Su
Chef CL what will it be I think I’m going to go with Sumi I’m not too sure sure about Chef cl’s decision it might be too many hands in the pot please welcome man versus Child’s Very Own chef Jamie [Applause] Lawrence okay chefs it all comes down to this you have 1 hour to create a grilled cheese Trio to win they have to go all out your time starts now go CL grilled cheese seems deceptively simple but Chef Greenspan said he doesn’t want it simple it would
Be nice to see three different types of bread three different types of cheeses but also ingredients that pair well with those cheeses and that bread my wife makes the best grilled cheeses I have ever had this is for her she’s trained me on grilled cheese she would be
Completely pissed if I didn’t impress Chef Eric Greenspan the first grilled cheese I’m going to make is a traditional white bread cheddar the second grilled cheese I’m going to make the three cheese grilled cheese on sourdough the third grilled cheese is a German inspired press pretzel grilled cheese with salt rubbed cabbage and
Black Forest ham the stakes here are very high if I lose this round I’m sleeping on the couch for probably 20 days all right let’s get some smoka let’s get toio for my Trio I’m going to make a Pento grilled cheese with crispy bacon on rye bread a brazed short rib
With tesio mozzarella and guier and a dried fruit chutney with mozzarella and guier on sourdough all served with house pickled veg can you start on a pickling liquid for me D let’s do mustard seed I’m pickling these vegetables because that extra acidity will help to counterbalance all the rich fattiness of my grilled
Cheeses I’m making a seasoned aromatic butter with thyme crushed garlic a little bit of sea salt I’m going to coat the bread in that aromatic butter before it’s cooked I am getting some short rib started normally it would take about 4 and 1 half to 5 hours to perfectly braze
The short rib the pressure cooker allows me to braze very tough Meats at 30 minutes each of these grilled cheeses that I’m going to make I want to have a dipping sauce first I’m making a tomato and beef broth that’s going to go with my traditional grilled cheese I want to
Make a buttermilk ranch sauce for this sourdough grilled cheese I really want this to be herbaceous and kind of cleanse the pette in between this flights of grilled cheeses I’m also making a mustard sauce to go with this pretzel grilled cheese that’s going to be lace with Black Forest ham that’s a
Great idea having dipping sauces for the real cheese o he’s on a mission to win this one what are we doing with this dried fruit let’s go ahead and make a Chutney my fruit chutney it’s got a slight sweetness but still sour and tang and I think it’s going to go really well
With almost a stinkier cheese like guier half figs cherries we can leave whole CH just recently started attending culinary school I feel like you can see a lot of what he’s already begun learning I’m very serious about my cooking career it’s not just about A’s anymore it’s
About getting 100% And performing at a really high level smells good I’m making a salt scrubbed cabbage that’s going to go with my German inspired gred cheese we’re going to cook the Cabbage by seasoning it with salt and sugar what you’ll notice is it breaks down like a
Sourkraut if you will what are you working on I’m uh going to do a little pimento cheese you’re going to make pimento cheese I am love Pento cheese Pento cheese is like a cheese blend so it has a nice sweetness and it’s usually a little spicy and I think that creamy
Richness going along with my nice crispy bacon is going to add a nice textural element hey Chef Bo what’s in your s mixer cheddar guda and a little cream cheese to that I’m going to add peo Peppers pimento grilled cheese shows great technical skill which is definitely something ER Greenspan will
Be looking for now it’s time to put together this German inspired grilled cheese I take the pretzel roll a little mustard spread I’m adding ham I’m adding cabbage and I’m adding swiss cheese to this grilled cheese sandwich next one’s going to be your classic cheddar and tomato you can’t go wrong with that
Sounds really good but a little traditional so chef Johnny is serving a classic grilled cheese with like just cheese and bread what this is a competition sorry chef Johnny we’re going to win how’s it going chefs pretty good tell me about what’s going on in the pressure cooker short rib okay it’s
Going to go with toio mozzarella and guer you seem to be using that Sue me advantage to your advantage by doing things that have a lot of components yes it would be bad to pick Sumi and then go with something simple good luck to you both I’m trying to go very ambitious I’m
Trying to do as much as I can in the time allotted short ribs are good oh that’s nice it’s very important to impress AIC greenpan it would be amazing if he chooses my Trio hey chef Johnny what is your secret to success in this round just keep it super simple really
Really crunchy bread and here’s a secret too that I like see that’s cheese right there yeah purposefully putting the cheese over that edge this round I’m cooking for a grilled cheese master so I’m really paying attention to the technique you need the crispy bread you need the uzi cheese very exciting Good
Luck these simple little details often get overlooked and that’s something this round that I really want to pay attention to 15 minutes left we’re going to do all of these open face until we combine them at the end so all open face and they go in the oven to melt all
Right let’s get going I begin to toast my breads I need this cheese to melt it is the most important aspect of this entire grp cheese 10 minutes remain in this round the last sandwich now is going to be this sour o grilled cheese with the mozzarella debris cheese and a
Little bit of that smoked guda once all my breads are toasted with 4 minutes on the clock I put them into the oven to make sure that all of the cheeses melt properly now I’m playing the waiting game he’s going to have to take it out him H the short rib and
Assemble everything and that alone will be cutting it close right as this comes out that’s on the pimento in here that goes on time is dripping off the clock we really need the cheese to be melted it’s not a grilled cheese without melty cheese yeah I’m cutting it
Close time is dripping off the clock it’s not a grilled cheese without melty cheese yeah I’m cutting it close all right I’m going to pull it the cheeses aren’t going to melt in time so I begin to blow torch my grilled cheeses oh he’s going torch to finish melting two
Minutes remaining I look over at chef place and I’m feeling good he has two chefs and he puts up three grilled cheeses with pickles and I have three grilled cheeses and dipping sauces five four three two one stop grilling cheeses good job CH Johnny good Josh I definitely made an elevated take on
Three very distinct types of grilled cheeses so now now it just comes down to Chef Greenspan’s opinion Chef CL what have you prepared for Chef greenpan today so I have prepared a pimento grilled cheese with crispy bacon a short RB grilled cheese with toio mozzarella and guer and then
The last one is a dried fruit chutney grilled cheese with guer and mozzarella and house pickles thank you chef chef Johnny what have you prepared for Chef Greenspan today I prepared a classic grilled cheese with a tomato broth we got a three cheese on sourdough with buttermilk ranch inspired sauce on the
End there we got a German inspired cabbage Black Forest ham with mustard ham sauce thank you Chef chefs please welcome back our round three guest judge and Master Chef Eric Greenspan look at this so this is a blind taste test Chef meaning you have no idea who cooked which dish now
Remember these dishes are to be evaluated on presentation creativity adherence to the spirit of the challenge and of course taste Chef please try the dish on your Right I see Chef Greenspan feel my bread to test for toastiness maybe I didn’t toast long enough or my toasting wasn’t even but this is definitely something I could throw this whole situation into the trash can this entire Trio is restaurant ready there’s a lot of sophistication going on on the inside of
These sandwiches but there’s an overarching sweetness and also and this is kind of a big one the bread parts of it are crispy parts of it not so much however the flavors were amazing so fantastic fantastic effort I know for a fact that I can toast bread perfectly
It’s not putting my best foot forward giving him bread that wasn’t perfect and now for the dish on your Left I’m standing probably about 15t away from him I can still hear that crunch of the bread and I’m feeling pretty good my knock would be a little bit of a level of simplicity at the same time talking about Simplicity and somebody had Thea to just go cheddar cheese white bread done and
Then I love the attempt at the dips as if it’s not enough pressure to make three grilled cheese sandwiches but most importantly the bread is crispy even though Chef Greenspan says it’s pretty simple the fact is I spend an hour making three grilled cheeses execution the technique you know it’s really spot
On so I’m feeling really good now before we announce the winner of tonight’s Man versus child Chef Showdown prodigies please enter the kitchen I’m still feeling pretty confident because Chef K’s got criticism for the bread knot being crispy enough and that’s one of the main components to really good grilled cheese Chef
Greenspan oh you Prince of provolone who who is the winner of tonight’s Man versus child Chef Showdown all six sandwiches were phenomenal but at the end of the day if I had to choose the winner would be this one I win and I feel great nice job it’s
Definitely an important message for a lot of chefs to not Overlook the simpler things you want to pay attention to the basics Chef greens Ben in the end what put it over the top for you a little bit of technique when it comes to the crispiness of the bread and creating
Three singular sandwiches with their own voice but the fact that you guys came up with something this sophisticated and you have this command of flavor and technique is super scary cuz it means I’ll probably be out of a job real soon chef Johnny was a very good Chef I’m
Happy that I lost to someone who’s as skilled as he is well thank you very much Chef my absolute pleasure thank you congratulations chef Johnny and we’ll see you next time on man versus child Chef Showdown nice job good job seeing these kids I have a lot of faith in the future
Of cooking and it’s very inspiring to see [Applause] that 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 there’s no way I’m going down 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 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 of 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 and co-owner of several restaurants including graffiato and cnos celebrity chef Mike Isabella our second judge is a butcher and private Chef to Hollywood
A-listers alaz Zay our Challenger today he’s the corporate consultant Chef for the house of an he oversees five restaurants including crustation in Beverly Hills I started cooking for my family when I was in Pre preschool I still think I’m a prodigy I’ve been cooking professionally since I’ve been
16 years old I have a lot of responsibilities so I think I’m going to off for with the kids please welcome Chef Tony Gwen oh my gosh she’s young I thought Chef Tony he was going to be like higher 30s or lower 40s somewhere when I find
Out that he’s 26 27 I’m get less nervous welcome Chef Tony thank you our prodigies will determine Chef Tony’s competition in each round okay prodigies who’s it going to be that’s fible Chef Tony came to compete so we need someone who can move quickly okay we
Choose Chef Dylan Chef Dylan is one of our younger chef but he’s also a heavy hitter so this is going to be an interesting challenge he’s 12 years old and has been cooking family meals since he was four I usually cook dinner for the family I just really want to show
People that I want to cook for them I just want to make them happy all of our years of experience combined together we have more years than he’s been alive that gives us a big Advantage please welcome Chef Dylan you got this [Applause] Dylan my first impression of Chef Dylan
Is he’s really goofy right away I feel like I won round one welcome to round one chefs for this challenge you’ll be working with one of am America’s favorite ingredients in fact Americans consume 30 billion tons of these every year potatoes See Is Right potatoes but this
Isn’t just any old potato challenge this is Freaky Friday we want you to select from this potato cornicopia and make for us a french fry worthy of a win I’ve eaten many french fries in my life I’ve e more french fries than Dylan judges any advice you know the potato’s really
Versatile the choice of potato will determine texture and flavor be creative for something so simple you really want to let your imaginations run wild and the flavors in your dipping sauce should complement the Simplicity of this dish the judge’s critique is based on creativity presentation adherence to the
Spirit of the challenge and of course taste now remember they will also allow the chef with the best dish to choose an advantage from our menu as always whoever scores the advantage this round has a better chance of keeping the advantage for the all important Winner Takes all third round chefs please take
To the burners and prepare to begin your first cook you have 30 minutes to take these spuds and make them scrumptious and your time starts [Applause] Now out the gate he’s making a lot of french fries I grab the Rusted potatoes I also grab sweet potatoes to put in my sauce I hope I get bonus points for using more than one potato what are the most important things to do to allow for that great
French Fred texture it’s definitely going to come down to how they cut the potato and 30 minutes you don’t have a lot of time to do a bigger french fry I would be surprised if they could do like a bigger potato and make it nice and
Crispy I’m personally a fan of wedge cut steak fries I make fries at home all the time mostly steak fries I’m in my comfort zone I’ve got this my mom and my grandma they really inspired me to cook and cooking is definit it’s not the
Thing I do every day so I have a lot of experience Chef Tony has been cooking for about 10 years I’ve been cooking for about seven I can take this guy down I’m cutting batons of rusted potatoes thick enough to hold a shape but not too thick to be to potato e you
Want to First blanch them so they’re soft on the inside and crispy on the outside I’m making a twice cooked french fry I need two friers so I can soften them in the middle and then wait till the last minute to drop them in the hotter oil to give it a crispy
Exterior I’m getting a little nervous Chef Dylan has some really largely cut potatoes working it looks like he’s going for the wedge cut yummy and the skin is some one of the best parts I’m planning on making skin on Wedge cut garlic fries with a ginger infused malt
Vinegar and a curry mayonnaise fries they’re fries but I feel I can take them to the next level with multip dipping sauces it will show my creativity and it’s going to make a huge impact on my fries and how they taste Dylan Dylan yeah make sure you turn your fryer on
It’s already on thanks oh we got a little banter going on already the prodigies do not intimidate me at all I do not think Dylan stands a chance Chef Tony what are you working on I’m working on a a play on breakfast with bacon potatoes and eggs and I’m working on a
Sauce made out of sweet potatoes a sauce made out of sweet potatoes brilliant I got to say Dylan might be in trouble in this round at the end of the day it’s about a fried potato not about a potato sauce so it could be a lot going on on
Chef Tony’s side I hope the fries are the star of the show I’m very versatile in different Cuisines you know I was classically French trained my last job was with a East Mediterranean Chef I just think it’s very important to always have a variety of cooking Styles and
Cuisines Chef’s 20 minutes left if you feel like you’re running out of time you just have to fry harder I’m going to blanch the fries in my boiling water for about 5 minutes just until they get soft because if I stick them right in the fryer it will
Only make it crispy on the outside that’s the problem I don’t want is there a difference between blanching in water versus oil when you blanch it in oil you’re going to slowly cook some of the liquids out and the potato going to become nice and soft textured so when
You chill it and you put it back into the fry it’s going to crisp up very quickly right if you blanch it in water the potato is going to actually absorb water so it’s not going to get as crispy when you fry it when you do it in water
The potatoes do get water logged I would have done the same thing that Chef did shoot do not fall don’t you dare fall so I take my blanching potatoes out of the boiling water and I’m going to set them on a sheet tray and I’m going
To pop that in the fridge cuz I really want to make sure there’s no water on these fries chefs 15 minutes halfway through round one Dylan how are we doing excellente what’s the most difficult part of making fries um probably the texture of the skin you don’t you don’t
Want like overcooked fries talk to me about this uh infusion here um this is the ginger infused malt vinegar sauce malt vinegar on fries is very popular in England the idea of uh infusing the vinegar is pretty cool are you confident you’re going to win this challenge very
Confident what do you think about what your competitors has has going on this round he doesn’t look so tough excellent well ever the fierce competitor Dylan he’s so young I mean I feel we have about as much experience as him what could go wrong Chef Tony how
Are we doing doing great talk to to me about breakfast is my favorite meal of the day so I’m going to do some bacon eggs and potatoes breakfast is very comforting I think that potatoes are very comforting eggs are very comforting all of these should go together well
Breakfast and uh sweet potato sauce added really chunky sweet potato it’s almost raw instead of just mushing it down and not recognizing what it was I just threw it in into a little aoli all right excellent good luck thank you sir it’s finally time to fry the french
Fries I also throw in some rosemary and garlic and there to help Infuse the oil what the oh no okay don’t you keep those fries in as long as he can get them nice and crispy pull all that liquid out of it pull that moisture you really want to
Like cook them long enough in the oil so that that all that water does come out and they’re not soggy oh my God he just he just oh my God Dylan keeps lifting up his fire basket and his french fries aren’t going to get crispy if he keeps doing that
This could cost us the win the problem with steak fries is they’re big and fries have to be crispy you can’t can’t have them just mushy fry that’s flopping over especially steak fries my fries look a little bit soggy which I’m a little bit nervous about this could lead to us losing
Today my fries look a little bit soggy which I’m a little bit nervous about are they cooked guess not Dylan is taking the frer basket out with the french fries in there and putting it back in and with that constant movement they’re not going
To be done in time I want them to be crispy on the outside but when you dig into the inside you know take the bite you have the creaminess in the inside I had a little bit of a struggle with the fryer my fries are not coming out crispy
But I’m planning on keeping them in there for about 5 minutes these are garlic fries so I’m making kind of like a garlic sauce it’s going to go on top of them and then I’m going to pour that over the fries and chop up some parsley
And pour that on top and then toss that together and that’s going to really make the star of the show garlic fries I’m making a twice cooked french fry and I’m using breakfast as an inspiration I’m going to have eggs and bacon and potatoes fry the egg at the very last
Second and use the bacon grease to coat and base the egg the egg is going to be really delicious with the bacon fat it’s smelling phenomenal that’s a nice fried egg his fries look like they’re perfectly golden brown so I take my fries out of the fryer to the eye it
Looks really good you got this Dylan ooh he salted them immediately after it comes out of the fryer the excess oil will soak in with the salt Che you’re coming into the final minute get it done get it together I’m planing as fast as I can 30
Minutes flew by I can’t believe I only have a few seconds left I have to get everything plated I can’t fail I’m really confident about these fries I really hope I win this round because my next teammate will go up with an advantage 5 4 3 2 one step away from the [Applause]
Play time’s up I take a step back I hope the judges get excited about two types of potatoes I think all my experience is going to help me win this competition I’m not afraid of any of the prodigies okay chefs please bring your plates up to the
Judges I look over and I don’t see his fries I see the bacon I see the eggs I think I have a big Advantage because my fries are the star of the show Chef Dylan please explain your dish I made skin on Wedge cut garlic fries with a
Curry mayonnaise and a ginger infused malt vinegar sauce I’m really excited to taste these and I like the presentation of your dish it’s definitely french fry forward I know what I’m about to get Into I can’t really tell if molia like it you know I’m seeing them tasting it they’re not really smiling and I’m getting a little bit nervous Chef Dylan I really like the flavors that you achieved in your dipping sauces I thought that was really lovely balanced with the nice sweetness
And kind of caramelization you got with the potatoes one thing I have to say is you definitely have the inside it’s nice and soft and creamy but unfortunately the outside didn’t get that crispiness that I was expecting this whole entire time I really want my fries to be crispy
Enough inside of my head was just like are you serious so Chef DL I definitely think you should have kept it in the fryer longer you were kind of playing with the fries pulling them out looking at them leave it alone once you start pulling them in and out you’re actually
Slowing the cooking process down yeah I like the way you cut them I like the sauté garlic and the parsley and I really like the ginger malt vinegar so all together I thought it was a very good dish thank you Chef Tony please explain your dish I made a twice cooked
Fren fry with a sweet potato aoli and there’s also a little white cheddar and bacon with a brown butter and bacon basted egg definitely looks like it’s going to be nice messy hearty eating hitting the diner late at night for some Disco Fries I wish I could have gave you
A beer with it I like how much thought you put into presentation of your dish I can see all the elements I like the different layers of sauce you have I’m excited to dig in nice egg just use your hands Alia Alia’s eating it for a while she keeps
Coming back for more I think I have this challenge in the bag Chef Tony I think you Balan everything really well you had some pretty rich elements really really liked how everything came together and was very well balanced as far as flavors thank you I know that you were going for
The texture you wanted a little bit undercooked potato to allow different textures in in the sauce itself I don’t think it quite worked because I got a bite and there was a big piece of the slightly undercooked potato that’s what I would change on your dish is like
Really tightening up the texture on that potato thank you Chef Tony was a very ambitious dish you had a lot of layers of flavor throughout from the bottom to the top and really with all the moistures from the aoli from the egg from the Heats from the non- Heats
Everything became almost one texture there was no crispiness to it it was very onedimensional and I didn’t get my fry that I was hoping for chef chef Mike is correct I wish I could have made the fries a little bit more crispy I should have left them in the fryer a little
Longer well chefs you guys have given us two Spong spacular dishes so give us a moment when we uh make our decision I’m feeling very nervous right now at this point it could be anyways game this could be tight I’m thinking oh did the judges say that you’re not doing
Enough you kind of Psych yourself out at least I do this is going to be a close one and that’s making me get extremely nervous it’s really going to come down to Absolute flavor and hopefully it comes our way well Mike Alia who gets to pick an
Advantage from the menu for the next round Chef I got to say this is the closest competition in man verse child’s history seriously chefs this took a lot of talking to figure out we’ve decided that the advantage goes to we’ve decided that the advantage goes to Chef Tony thank you good job thank
You this was a really close call Chef Dylan the cuts were there the flavor was there but the exterior of the fry itself was not crispy and Chef Tony the flavors in your dish were amazing I feel like I’m letting my team down by losing because we really need an
Advantage in the next round well done Chef Tony thank you this means that you enter into round two with control of the menu board but before we get to that I bet you’re both wondering what round two is all about you know French fries are great but I know how to make french
Fries even better a milkshake Mike Alia o hamburger how do whe cuz I want to eat them there is nothing more satisfying than this mouth quartering American staple does it get better than Burgers you know Burgers have evolved from their traditional Roots but I want you guys to
Wow us show us what twist you can add to this American classic I’m really nervous about this challenge I’m a fine dining Chef I don’t cook a lot of burgers okay Chef Dylan that was a valiant effort thank you but it’s time now for the big question which one of
Your teammates will compete at a dis advantage in round two I always get the disadvantage I choose Chef CH K I think Chef K is the one who can overcome the disadvantage and pick us up after this Chef CL enter the kitchen he’s 14 years old and grew up watching
Cooking shows he’s heavily influenced by Burger Master Chef Bobby fle my mom used to put on broad spectrum of different cooking shows and that was how she would calmas down before going to bed there’s so many different chefs that inspired my cooking career Bobby fle is definitely
Up there and I am just pumped up ready to go please welcome Chef K Chef K seems very focused and confident he’s going to be tough to beat in this round the menu items are check your work your opponent cannot start cooking until a set of me and pl tasks are completed to Chef Isabella’s satisfaction station vacation force your opponent to stop working at any point
For 5 minutes kitchen stripped make your opponent cook with a limited supply of equipment and appliances oh these are bad all right Chef Tony time for you to make your choice which one of your menu items do you select I’ll go with kitchen stri kitchen stripped so my disadvantage is Kitchen
Stripped which means I can only use one burner at a time okay chefs take to the burners and prepare to begin your cook I mean I can’t cook different things at the same time so this disadvantage could come back to um really hurt me in the end remember chefs you have 45 minutes
To Build a Better Burger and your time starts now you got this boys I mean this is another great match up here Chef Tony he’s coming in with an advantage in this round Chef K is really going to have to work hard to catch up he is operating at a disadvantage come
On seriously yeah I mean he’s got to get his jersey on I mean his meat is going to be critical okay is that chicken wait he’s making a chicken burger for this challenge I’m going to make a tandoori chicken burger with a dill yogurt I want to go outside of the
Box I want to do something that the judges have definitely not tasted before chicken has to be fully cooked cooked yes yeah chicken’s definitely a ballsy move is a reason why you don’t see chicken burgers a lot chicken is H definitely a risk but I work very well
Under pressure If Chef K is able to pull off a fantastic chicken burger points for that right yeah definite points for that I’m inspired by Vietnamese food because I am Vietnamese so I know off the bat I want to make a b me Burger I’m going to use pork BM me is a
Classic Vietnamese sandwich that has many components sweet salty Umami it has everything I decide to add some mushrooms I want to add more contrast and flavor to the burger and who doesn’t love mushrooms on their burger a Smoking Gun to start smoking my mushrooms I add
Apple wood and then I torch The Smoking Gun I love blue torches I love seeing aloc with them I was only allowed to use a blow torch once I was 10 for my sauces I’m going to be making a Tandoor marinade to go on top of the chicken burger while it’s cooking and
Then I’m going to be making a dill yogurt how’s it going CL pretty good how’s it going with you good so we’re going chicken burger now what kind of bun are you going with I’m going to do Naan in the spirit of the uh Indian flavors how are you dealing with the
Challenge of one burner it’s actually hasn’t affected me very much much so far beautiful all right well it definitely looks like you got a different kind of burger you have 19 minutes left thank you Chef Tony how are you doing well what’s going on with the steam technique
Well on Sunday mornings sometimes my father makes for me a ground meatball called a Shu Ma and that’s ground pork and steams it so it’s almost the purest form of pork and all you taste is the pork I want the pork to shine beautiful all right that sounds great very excited
To see it he’s putting on and there’s a nice Sizzle there’s the sizzle the yogurt that he’s brushing on is going to caramelize as he cooks it on the grill pan and who knows it might make some moisture okay he’s flipping it again just so he can get the caramelization on
The yogurt yeah ooh Jeff’s 10 minutes left 10 minutes left in the burger challenge I’m taking a huge Risk by steaming my burger the judges are going to expect a nice gr marks but by steaming the pork burgers it’s going to come out so moist they won’t even know
Notice I have gmarks on both sides but I don’t think it’s going to cook fast enough without the outside burning so I throw it in the oven to finish cooking come on burger cook I decide last minute to add a thin slice of pineapple to my burger the bum
Me is very acidic currently I think the pineapple is going to add sweetness to it I’m not a big fan of of rough fruits on Savory Meats yeah 5 minutes chefs 5 minutes y I check on my burger I’m feeling it I don’t think it’s cooked all
The way I’m going put it in for one more minute so I put it back in but I’m starting to get a little nervous on time you know when you’re cooking something every day you can actually touch that piece of meat and know where it’s at and that becomes the experience factor from
The Prodigy to the chef the chef has been cooking for years yeah they’re really lacking that repetition that will give them the confidence to not have to like keep futzing with different ingredients get it play time is winding down and I’m starting to some my burger Chef’s 2
Minutes the burger looks beautiful I couldn’t be happier I have this one in the bag he’s got this I mean he’s got this he’s got this I’m going let it cook for the rest just cuz I don’t want them to say that it’s undercooked just putting it back in the
Oven what a minute 30 take it out of the oven oh my God no it has to be fully cooked it’s better for it to be dry than it is for it to be Raw I feel you nervous for him I don’t like dried chicken or undercooked chicken got
To be perfect we’re in the final minute chefs CH get it on the plate get it on the plate okay okay okay we don’t even know if this chicken is cooked CH you got to cook your chicken man no no no my God wa wait Jeff CL if it’s if it’s over
He’s done if it’s undercooked he’s done everything needs to be on point I think it’s cooked I I hope it’s cooked 14 13 just to be safe I’m not going to cut the Patty I’m going to let it cook internally for a little longer while I plate and five
Four 2 1 please step away from the pl I barely got my dish plated in time looks a little messy I and I don’t know if my chicken’s cooked this a recipe for disaster okay chefs please bring your plates up to the judges I look at Chef
K’s burger and I think it’s still raw because it had no color on it serving a raw Burger to the judges should automatically be disqualified Chef CL please explain your dish I have prepared for you a tandoori chicken Burger Chef K as far as looking at the dish I can see
That there’s a lot of layers of flavors that you have here you’ve got the Tandoori spice glazed into the Patty you got the nice like creamy yogurt sauce going with it presentation I expect a little more from you but I’m excited about the flavors all right let’s taste
Chef K’s dish all right I’m scared please be cooked you looked like you nailed the chicken W you can take a first bite you know I feel great they tell me that the chickens cook properly and I’m like whoa hey that’s pretty good that looks like a good
Burger you know Chef CL I was a little nervous about taking a bite into it it was actually cooked perfect the presentation definitely not one of your best maybe one of your worsts but overall that’s was one of the best chicken burgers I’ve ever had in my
Life wa all the garnishes the marinated of the yogurt with the Tandoori the herbs inside the burger was an awesome Burger thank you they haven’t tasted Chef Ton’s dish yet but they seem to be liking my dish flavor-wise so far so I’m starting to feel a little better than I
Did Chef Tony please explain your dish I have a steamed pork B me with kimch aoli Chef Tony your presentation is very beautiful I like how straightforward it is I like that you can see the different components you got a lot of colors you got a lot of textures going on you
Really knocked it out of the park thank you Chef Tony everything you had going on was very very flavorful um there were a lot of textures going on a lot of sweetness a lot of acidity I think it was very very well balanced my critique would be that it was a little difficult
To eat when we’ve been into it the bread kind of fell apart and a lot of the garnish started falling out so it became tough to eat pineapple I wasn’t crazy about but the beauty all the different flavors the smoked mushrooms the charred onions overall I thought was a great
Dish thank you both of you chefs put up two great dishes and went head-to-head on this so give us a little time to come up with an answer Chef Tony definitely beat me with presentation but I’m gonna get lots of kudos for cooking a chicken burger properly and I got to win this
Round so I can send whoever gets sent into the third round with an advantage because round three is the most important round because it’s a winner takes all rounds I know at this point it could be any ways game but I’m never going to hear the end of this if I lose
To Chef CL well Mike Alia who gets to pick an advantage from the menu for the next round once again in the second round it was a very tight decision between both of you guys we’ve decided to give the advantage to we’ve decided to give the advantage to Chef
CL nice job when it’s announced that I’ve won my challenge makes me feel great I know that my team is going to go into the next round with control of the menu board and this could be another win for the prodigies well done Chef K whoever you select will either get to
Choose an advantage for themselves or they may hamper Chef Tony with a disadvantage as always the third and final round is a trios challenge meaning each Chef will have to create three different dishes but before we get to that I’d like to present our Master Level Chef to introduce and blind taste
Brown 3 she’s executive chef owner of South Bay’s most popular Beach hotpots including Hudson House triple and most recently plyer Provisions wow please welcome Chef Brook Williamson welcome Chef thank you for having me for the final round Chef broke William samon is in the house whoo welcome to the man verse child kitchen
Thanks Adam great to be here Chef please tell us what is our round three Trio growing up in California it’s always summer and I’m lucky enough to have been able to spend a lot of time on our great beaches and boardwalks and when I think of fun food and boardwalks I think
Of fair food there you have it a fair food triot is pretty Whimsical I love going to the fair there’s all sorts of cute animals and fun fun games and really cool R Chef thank you for your help in presenting round three we’ll call you in
As soon as our chefs have completed the task best of luck chefs time now for the big question CH which one of your remaining teammates will compete with control of the menu board in the third and final round I choose Chef Holden Chef Holden enter the kitchen
Holden’s I pick for the fair foods challenge because I mean we’re teenage boys we love to go to the fair he’s never had a grade lower than an a loves fly fishing with his grandpa I’ve lived in California all of my life and I always go to the fair fair foods are all
About batters and batters are all about proportions ratios and science that’s me please welcome Chef [Applause] Holden Chef Holden seems like a very nice person but I don’t think he’s going to hold back okay chefs we’re round three the menu items are Lifeline you can ask a judge to provide feedback on one of the components of your dish Prime Time Take 5 minutes off your opponent’s cook
Time you bet your knife pick the one knife your opponent will be allowed to use for the challenge so Chef Holden what’s your selection I Choose You Bet Your knife you bet your knife now Holden please approach Chef Tony’s station and choose the only knife that he may work with
Let’s see how many knives you brought today Chef Tony what is the knife that you’ve selected from Chef Tony’s kit the toring knife oh there’s no way a tornet knife is usually used for toring which is some really strange fun garnishing technique in French cooking I am diabolical chefs you have 1
Hour to create a fair foods Trio your dishes will be tasted blindly by Master Level Chef Brooke Williamson your time starts [Applause] now what do you think about when you think about Fair Foods fried fried fried fried start putting it it’s so little uh T knife is used in very classical French cooking to cut vegetables into this football shape he’s doing pretty good thankfully with Fair Foods it’s not so
Refined I will not have to be using a lot of knife work for my fair food Trio I’m going a little outside of the box with this I’m making a dut grilled cheese with lemon ice I’m also making a banana Fritter with avocado sauce a street style corn with Nori and a spicy
Aoli I first decide to make granita it’s a fancy lemon ice to make granita I use equal parts juice sugar and water and I go directly to the blast chiller that’s going to be pretty sweet and Holden is still getting ingredients in a competition like this
You have to work on every single thing all at once and at this point I’m trying to figure out what I can do for this challenge um this is pre cut now I want slab look at him over there he’s already he looks calm it down you’re going to
Little B too hard in him making a avocado smoothie to go with the banana Fritter a banana Fritter is a very traditional Vietnamese disert and avocado smoothie is also a very traditional Vietnamese dessert I’m thinking they’re going to be great together a nice cool creamy avocado
Milkshake yeah I love those once pade I stick it into the refrigerator keep it cold I’m going to wait till the last minutes to fry the banana so I have the bacon and I’m thinking chicken fried bacon chicken fried bacon is something that’s kind of unusual but you can find it at a
Fair that’s uneven I slice up some bacon I put it in some buttermilk with a bit of Tabasco and I just leave it there for a while okay next would be the hold on focus focus focus wow I’m really scattered today no no no this is not
Going so I’m really not sure what I’m going to make but I’m thinking Fair’s funnel cake but I want to make a funnel cake because it takes it up a level 41 minutes he’s still making his mixtures for cating Chef Holden seems very unfocused which is not very good for the
Prodigies Holden get up your game get up your game I’m going to make a donut grilled cheese I’ve seen doughnut burgers and fairs before this is my inspiration I’ve never eaten a grilled cheese donut before but it’s dut and melted cheese how could that be bad so we will see 30 minute
Chefs I have two dishes figured out and I still have one more to go I like corn dogs every time I go to the fair so mini corn dogs it is and to elevate my corn dog it will be paired with a grain mustard mayonnaise what yeah I need to
Clear some he has nowhere to put it oh my hold in a clean station is a clean mind and when you got all that stuff going on it’s really hard to focus on what you’re doing he’s working on so many different things at once he needs
To just get one thing finished at a time how’s it going Holden pretty good how are you um I’m very curious what you’re making for fair food what we got going on brother okay I have multiple things going on first off I am making a cinnamon funnel cake and it is going to
Have this which is a going to be a Mexican chocolate sauce I am making making mini corn dogs and then I’m going to be making chicken fried bacon very interesting really exciting uh is it true that you pretty much have never scored under an A on any test for the
Most part that is correct so if you didn’t win this challenge would that kind of be like getting a b it’s like getting a c which is pretty much to me and ask a lot on the line really excited for Chef Brooke to taste what you make thank you good luck
Pal how we doing Chef Tony uh not doing so well I didn’t realize we only have 25 minutes left Okay so time is getting away from you a little bit can you tell me everything you’re working on real quick simple grilled cheese donut banana Fritter with avocado smoothie and then
What would about the lemon Granite oh I’m happy you remind me about that I’m happy you remind me about that um is it hard getting through this challenge with just a tornado when Adam reminds me about my lemon ice I’m so reliev and really shocked that I forgot about it good luck
Man I love it street style corn on the CB is a lot of balance tanginess spiciness salty sweet and my corn will be inspired by Asian flavors okay chefs 10 minutes left final 10 minutes oh my God I am getting completely scattered brained I have to step back from my
Station for a second take a deep breath and start cleaning off my station hold in ain’t nobody got time for that there is time for that this is not only a chance to clean it but it is also giving me a chance to collect my thoughts after cleaning my station I
Feel great and I know what I have to do so I have to make the funnel cake and I have to finish my mini corn dogs and put them in the fryer I’m feeling okay on time but I know that the time will catch up to me
I’m waiting for the last minute to fry these bananas I want them to stay crispy and thankfully the granita looks very fluffy and solid like a perfect lemon ice chefs this is the 2-minute warning I only have a couple minutes left and I really need to start
Plating this is the last round the entire competition is relying on me 90 seconds are winding down and everything is coming together the way I hoped coming up on 30 seconds chefs it looks like fair food but very refined I’m feeling confident good good good come on play
Play play buo Bueno he’s going to make it ladies and gentlemen you’re going to make it he is going to make it three two one stop cooking step [Applause] away time’s up and I look down at my plate and it’s very brown but welcome to the fair
Okay chefs please bring your plates up to the judges this is the last round this is Winner Takes all a blind taste test of fair food the entire competition is relying on me looking at Chef Holden’s Trio I think it’s going a little safe I feel like I
Thought outside of the box a little bit more Chef Holden what did you prepare for Chef Brook here I have prepared for Chef Brook a mini corn dog with a grain mustard mayonnaise chicken fried bacon with a spicy maple syrup and a cinnamon funnel cake with powdered sugar strawberries and mexican chocolate Chef
Tony what did you prepare for Chef Brook for Chef Brook I prepared the banana Fritter with avocado sauce street style corn with Nori and the grilled cheese doughnut and to accompany that a lemon ice best of luck chefs thank you will raw talent and Imagination defeat years of training and Decades of experience
Who was bold and who played it safe let’s find out please welcome back our round three Fair Foods Trio guest judge and master chef chef Brooke Williamson Chef Brooke welcome back thank you so this is a blind taste test Chef meaning you have no idea who cooked what remember you’re judging the dishes
Based on creativity presentation adherence to the spirit of the challenge and of course taste Chef please try the dish on your left first it’s very important that Chef Williamson loves my Trio this is it this is the last round I’m actually really surprised it’s a lot honestly this grenita was really
Beautifully balanced the fact that it went with this dut grilled cheese I don’t know that it made much sense as a dish together they felt like very separate dishes this corn on the cob I would venture to say is one of my favorite bites although I was nervous to
Bite into it because it was really overwhelming there’s so much on here there’s so much going on but tasting it it was really well balanced it was really a perfect bite of corn and then the banana Fritter might be one of my least favorite bites because it didn’t
Work with the avocado and the avocado was sweet and wasn’t balanced out with salt and therefore this fried banana that was a little bit heavy batter wise for me needed something to counterbalance the the richness and the sweetness of it and I wasn’t getting that from the avocado she has to be
Right about the banana Fritter it might have been too thick I’m in a tough spot the person who made this thought outside the box and did some really interesting stuff that you wouldn’t expect to see on a plate of food from a fair thank you very much Chef now please try the dish
On your right Chef Brook Williamson takes a bite and she has no expression for a few seconds and then she’s happy it looks like she’s really enjoying it but it’s been close calls all day so I have no idea how it’s going to turn out to start
Off this corn dog is really a perfectly done mini corn corn dog which is kind of all I want couple of perfect bites and the funnel cake it was nice and crispy on the outside and moist on the inside that chocolate sauce I love dark chocolate and I feel like spice goes
Really well with dark chocolate and the cinnamon that was kind of a perfect bite the bacon here was cut a little bit too thin dried it out a little bit although technically on the plate it’s one of the more interesting elements as a whole I would say this is a really well executed
Plate of food my only negative is that it’s not incredibly inspired for the most part my reviews are positive but the chicken fried bacon was overdone I am now less confident than I was before now before we announce the winner of tonight’s man verse child challenge prodigies please enter the
Kitchen well Chef who’s the winner of tonight’s man verse child if only it were that simple this is honestly one of the toughest decisions I’ve ever had to make my favorite has to be this Dish nice congratulations prodigies I could not be happier and my team is proud of me and that was a good corn dog I’m shocked how do you feel about the fact that you picked a prodigies plate yeah I mean it’s it’s incredible that someone so young can be cooking so
Perfectly and that’s really why I picked this plate because it felt restrained and simple and a plate that a professional would put together honestly congratulations thank you thank you Chef Tony thank you thank you I’m disappointed about the Judgment but I’m really excited about the future
Of cooking I’m proud of all the young aspiring chefs and if this is the future then we’re in good hands congratulations prodigies thank you and we’ll see you next time on man vers [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 there’s no way I’m going down 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 crush that competition it’s a culinary showdown in three rounds with our final round judged by the world’s most critically acclaimed chefs and a winner takes all line 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 is a Bella our second judge is a butcher and private Chef to Hollywood a-listers Alia Zayn our Challenger today
Has chef for such greats as Luda leev and Thomas Hanlan he’s been an executive chef for 20 years and is no stranger to competitive cooking I’ve had the privilege of working for two very amazing chefs I’m passionate about food cuz I was a latchkey kid no joke that
Had to fend for himself by 8 years old I was already missing school but I knew if I like watch Jeff Smith The Frugal Gourmet all they I’ll get like rat ideas and my mom would totally forgive me so she’d come home to like a 19 course
Dinner I was one of these prodigies I still feel like I am I just got no hair and a gray beard now please welcome chef Frank at prodigies round one who’s it going to be I’m looking at these kids and I’m not really worried I’m always ready to come
Compete these kids are going down ese is a perfect pick for round one she will eat anything and she knows good flavors worst case scenario if something goes wrong she can just smile and give the other Chef a hug it’s a very cute distraction so prodigies who are we
Sending down we choose Chef esie she’s 7 years old dances and sings in Mandarin but most of all she has considered herself a chef since the age of three when I was three I got a chef Chef Co and a chef hat I realized I really wanted to be a chef my friends
They AR into cooking as much as I am so they’re like you can’t cook I’m ready for this I’m here to win I’m going to crush that competition she’s Tiny But Mighty please welcome chef [Applause] esy chef ese I’m blown away that someone her stature could even stand 2 minutes
In the kitchen next to me but I brought my aame today no one likes to win more than me I like fine dining as much as anyone else I really do but sometimes I just want something delicious Mike Alia today’s round one challenge is finger foods what foods you find at a
Party that perfect cross of salty crunchy satisfaction I love finger foods I am a finger food junkie because you can have like a bunch of different stuff at one sitting finger foods says it in their name you can eat it with your hands most finger foods are like fair
Foods that means I need a fryer you’ll have 30 minutes to prepare your favorite finger foods our judges will be looking at creativity presentation adherence to the spirit of the challenge and of course taste remember at the end of the round not only will Mike and Alia taste and
Critique your dishes they will also allow the chef with the best dish to choose an advantage from our menu I really want us to have advantage in this next round even though I’m younger than chef Frank I’m going to beat him up judges any advice really try to elevate
These staple dishes be creative try to push yourself to think outside the box but remember finger food could be tricky go overboard and you’re going to wind up with a greasy mess okay chefs please take to the burners and prepare to begin your first cook good luck
Good Jess you have 30 minutes to prepare a finger food and your time starts now I cannot believe Chef ese is 7 years old and competing against me you know I’m six times her age I feel like I have to do at least four times the dish I’ve
Cooked in every realm you can imagine in this industry I feel like 20-some years of experience will prepare me for victory today so for this round I’m going to make warm goat cheese filled mushroom caps I’m also going to marinate cucumbers fill them with guacamole my
Third dish is shrimp that I wrap with sage and ponchetta and my throwaway dish is frizzled onions now if you were in this round would you stick to one finger food how would you approach it I want to focus on one thing because if you do three finger foods and one’s really good
And one’s not good at all it kind of defeats the whole purpose I know that I could win this round with one dish but it’s like Lotto you got to be in it to win it evidently I feel like I have nothing but time and I’m crazy four apps
In a half hours well within my wheelhouse not a big deal good esie come on get to work on ES you’re already 5 minutes in Chef EST is taking forever so I haven’t started cooking my time is ticking away all of a sudden boom I know
What to do I’m going to make Fri chicken boom I’m going to make it Korean instead of Kentucky what’s is that kimchi kimchi so she’s doing something kind of Asian inspired esti got kimchi out of the fridge which is an Asian vegetable that’s fermented in a jar it’s sometimes
Spicy you know and I feel like that’s going to be really good for a finger food EST over there scares the poop out of me I can’t lie to you ese how you feeling over there good feel good yeah what’s great are you in second ah
Awesome so having done a lot of parties with finger foods I’m going to do the old classic fil some mushroom cats so right away I knew classic finger food stuffed mushrooms like who who doesn’t want to eat a stuffed mushroom I separate the stems I get them sautéing
With some shallots and Thyme the mushroom caps I put in another sauté pan and I start roasting them with some garlic fresh thyme salt and pepper I throw them in the oven I want them to cook through releasing their moisture when in doubt add more expensive olive
Oil that’s what I always say he knows his ingredients and he also seems very organized look at him okay andd she’s falling behind SDK come on EST you need help babe can I help you thank you I can’t LIF Up the sugar that oh she’s playing the game right look at
That thank you there you go sister ese is the most adorable kid I can’t even take it I’m distracted by how cute she is and then I see esie has her shopping basket completely full of crazy ingredients so I’m terrified this little girl knows what she’s doing what’s going
On she’s like a little adult did you know she loves to throw dinner parties yeah every Monday ese hosts a huge family get together with themed meals she organizes everything down to to party favors and even gets all dressed up for the occasion ah it’s like ‘s uh
Pop-up restaurant well the world is changing instead of the usual cartoons and sitcoms it’s a whole generation of Youth that’s been raised on cooking shows yeah I could I could really see how that can give you a head start in cooking learn mostly all that in culinary school I just love chicken
Wings they’re really good and yummy what makes my chicken wings very Korean is the marinade I add them in has Sesame o and also Yu to make it really flavorful for me finger food should be the starch the veg sauce and the oh my God that was so good wrapped into one
Bite as long as I keep everything relatively small I know everything will cook in 30 minutes H okay he’s not doing one thing he’s doing four separate dishes I think that might be a little bit too extreme I’m going to make my goju Jen aest streak from scratch goju
Jan is a really really spicy hot Peppa paste I’m adding this cuz the judges will devour and love this Goji Jang yester good day Chef ese how are you good you are H covered with a little bit of flour I see beautiful yeah so you got the Fried
Chicken you’re going to have the goou Chang glaze on there and how does the kimchi working into it it’s going to be in a Ramin and that’s going to mix with the Mayo yeah that sounds delicious all right good luck Chef Esty thank you take no mercy she looks like she’s doing
Really well honestly chef Frank how’s it going man it’s going good it’s going good I feel the pressure of uh 11 minutes left all right what do you got going on I got some roasted mushrooms filled with a Duell with goat cheese I got some classic onion rings
Okay got some prawns here with sage wrapped them in ponchetta I have some marinated cucumbers going to make a little chopped avocado guacamole So you you’re working on several finger foods confirmed okay so I’m going to try not to hang myself there’s a lot going on
Over here sometimes a little less is is a little bit more good luck 10 minutes left 10minute chefs at this moment I’m a little nervous time isn’t the problem the problem is I’m an overachiever I may have buried myself with a little too much work I may have buried myself with a
Little too much work time isn’t the problem the problem is I’m an overachiever my chicken has been cooking for 10 minutes I saw a nice golden ground that lets me know that’s completely finished now stop fting ooh it looks really pretty but is it fully cooked I’m extremely
Confident with this dish I think Frank’s going to way underestimate me 3 minutes chefs 3 minutes so I’m waiting for the last second to do the onions it just gets tossed with flour and deep fried for a second he’s just just adding his onion rings uh okay you can already hear the critique
The BAC and Soggy I’m running out of time um my shrimp have been in the pan a minute and they’re not even sizzling wait a minute did you come to help me like a shark way to get in his head sabotage serious Chef ese playing her game she knows the cuteness Factor she’s
Mad doging this guy it’s important to win the first round not just to get the advantage but really I hate losing Chef Essie may be cute but I don’t want to lose especially to a kid one minute chefs I feel like I’m way ahead of the game so I just
Chilled out and ate a banana what else would you do she better hope her chicken’s cooked I hope it’s cooked with all that taunting I’m running out of time I have no choice I’m hoping that the shrimp are cooked through I really want to put toothpicks in them there’s just no time
3 2 one that’s time step away Chef esie step away from the banana what so I look over at est’s dish and I’m blown away that it’s a cohesive dish I’m looking at both the dishes and Chef SD has this in the bag in the shopping cart Chef s could you please explain
Your dish this is my Korean Fried Chicken of a kimchi mayonnaise and a goou Jenga Street wellie this looks like a nice plate of finger food I’m excited bite into this today thank you dip some the sauce you really surprised me Chef ese thank you I was a little nervous I didn’t know
If the chicken was in the fryer for that long I was afraid we were going to get some undercooked chicken but this is very well cooked the gastrique itself is very nice as well not too overpowering it balances really nicely with the kimchi Mayo with that being said you had
All that extra time I really wish you would have made your own Mayo I preferred it a little bit on the thicker side you could have started with the acid of the kimchi juice and then have it be a little bit thicker like that than well
Done yeah see I agree it was cooked perfectly it was nice and juicy it was crispy on the outside I like the fact that you didn’t put too much of the Gest streak on top of it so it would have made it soggy but it didn’t so you had
That flavor of the spice but it could have used a little bit more garnish on the plate some more green maybe some more scallion something along the lines of that thank you chef Frank what did you prepare for us today what I prepared for you today is a pan roasted mushroom
Filled with some warm goat cheese marinated Persian cucumbers salted Moka and finally I made just some frizzled onions everything looks you know bite-sized ready to eat I think with the exception of the shrimp but it sounds like the intention was there yeah I mean the Plate’s beautiful I love it how you
Have everything individual you have all different colors going on you have some fried food you have the greens the Reds it’s very bright very colorful it’s beautiful dish thank you okay let’s taste Frank’s dish how should we eat the shrimp I suggest you just pop it in your mouth
And enjoy it this one looks Under Chef a your dish was very very well composed I highly commend you on that everything looked very beautiful thank you one thing I really liked was actually the Cucumber the coolness and the crispness of the Cucumber with the richness and the fattiness of the avocado the onion straws I think those
Were also very tasty those my two favorites these ones I wasn’t the biggest fan of the shrimp is not quite cooked all the way and the mushroom was lacking in salt yeah mhm well you know I agree and disagree I thought the mushroom was was cooked perfectly I also
Really like the Cucumber this is a very ambitious dish the first half of it amazing the other half of it uh you know the shrimp was raw it was a bad dish whenever I go into competition I always try to focus on one maybe two dishes
Because if you have a great dish and then you have a dish here that’s basically the worst first dish now you’re kind of changing your judging mentality it’s not just one thing we’re focused on now we’re focused on a couple things thank you you guys both presented
Quality dishes but now we have something to talk about so give us a minute winning against a seven-year-old with one dish that I prepared better that’s not how I wanted to go out so I did overachieve because winning is always the most important thing to me this
Could go either way I could win which would be good but Chef wank has a million dishes he might win Mike Alia who gets to pick an advantage from the menu for our next round so at the end of the day we’ve decided that the advantage goes
To we’ve decided that the advantage goes to Chef Esty yeah I won yeah this is the best day of my life so far EST you must now choose one of your remaining teammates to compete with an advantage against Chef a in the next round but before we get to that I bet
You’re wondering what round two is all about it’s surf and turf what as you can see it’s not just any surf and turf it’s bizarre surf and turf it’s my wheelhouse right there you have 45 minutes to create a bizarre surfing Turf using our collection of Highly unorthodox ingredients ingredients like
Gooey duck oi Abalone goat black chicken and alligator remember nobody likes food poisoning so pick your proteins carefully I’ve cooked every single item up there I know most of these kids haven’t touched a single one of them Chef ese which one of your teammates will compete with control of the
Advantage board in round two I choose holding Chef Holden enter the kitchen I choose Holden to go next cuz I behav well experienced with all these Zar ingredients so he’ll know how to use them into his dish he waltes plays five instruments and is the busiest 14-year-old in the US I know every
Single thing when I’m walking into a test and the shell it’s a giant math test what sets me apart from other kids my age is my passion and my drive a lot of people after one or two tries will just give up but that is not me please welcome Chef
Holden do it okay chefs so you know you’re challenge however we have one more piece of business to get to before we start cooking in the last round Chef ese won so Chef Holden you get to pick an advantage from the menu board in round two this round the menu items
Are Prime Time Take 5 minutes off your opponent’s 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 One-Stop shopping your opponent will only be allowed one trip to the pantry Chef Holden what’s your
Choice I’m thinking since it is a bizarre surf and turf round I can really give him a challenge with different ingredients more ingredients more problems more ingredients more problems so at any point during the round jef Holden May introduce any three ingredients to your dish that you have
To incorporate Jeff Frank how do you feel about that I feel great holding you ready to run with the big dog I can see losing to a seven-year-old in the first round has not humbled you at all excellent okay chefs take to the burners and prepare to begin your cook
Chefs you have 45 minutes to produce a bizarre surf Turf and your time starts now so I pick black chicken to be my turf and I pick the sea urgin to be my surf I can cook chicken and sea urgin are something I love and I’m very used
To cooking wow Holden got those fast and he knows what he’s doing the two things that pop out of me are the black chicken and the gooey duck so I choose to use the gooey duck as my surf and the black chicken as my turf they’re both used in
Asian Cuisine so I’m going to make an Asian inspired soup in order to win this challenge I have to do something Innovative something that’s not the normal chicken noodle for my surf and turf I’m making chicken crepet with oi hollay sauce roasted artichoke puree and tomato comi making a chicken crepet is
Something I pretty much do all the time chicken konet is essentially chicken wrapped in fat and cooked I knew that if I could stick to my comfort zone no matter what he threw at me I’d be able to handle it now he’s got the pressure cooker out
Would you think that’s a good way to approach the chicken I definitely think it’s a good way to approaching the chicken the key with the pressure cooker is you want to get some heat in there you want to make sure that you bring everything up to temp before you close
It or else it’s going to take a very long time to come to Temp black chicken skin is actually pigmented black and every organ in his body is naturally black that’s weird I think it’s going to add an extra depth of flavor one of the main components of my
Dish is the soup broth I’m using the pressure cooker because I need the black chicken to infuse all of its flavors inside the chicken stock it will take about 5 minutes to get to his pressurized state that should be fine needs about 30 minutes to cook I have
45 I still have my sabotage for you bring it dog I’m ready um you have to use anchovies I like anchovies son I’m glad Chef Holden evidently thinks anchovies are awful because I think they’re awesome so I put the anchovies in into the tomatoes it creates kind of
A proven sawt flavor this is perfect chef Frank why don’t you add bananas to that banana oh oh he has to do a banana he has to do banana that was a really good one kind of threw me for a loop yeah I don’t know what I would do with
Bananas oh my God I got to put banana into my proven salt chicken dish great then I realized bananas really aren’t strong in flavor they’re mostly just sweet so I thought okay let’s add some sweetness to the artichoke puree how’s that tastes pretty good I have thrown bananas and anchovies at
Chef a and none of it is seeming to phase him my pressure cooker isn’t popping up switch burners my pressure cooker is not pressurized I have no idea what’s going on I want to just give it some time and hopefully it will pressurize I pick up
The uni I realize they’re nice and dense I’m happy that I still feel moisture in there that means these are going to be some beautiful fresh oie un’s labor intensive I cut it open with scissors and I have to gently scrape out out all the row so if I could get this oonie
Helmond sauce prepared the right way it should be awesome Chef Holden all right so you have the siphon portion of the gooey duck right there are you serving it raw I am as I am very thinly slicing the gooey duck I decide I’m going to put
It on top of the soba noodles that are floating in the broth you want it to complement what you have because it is very salty it’s fresh out of the ocean are you at all concerned about what Chef a is cooking no because I still have one
More ingredient okay well take take care of your noodles take care of your soup good luck with the pressure cooker thank you Chef hi what’s up I see the black chicken is actually wrapped up in its own skin confirmed yes it is it’s wrapped up in its own skin and then what
Is the surf portion of your surf it’s going to be this oonie Honday sauce okay which is just going to be whipped up with a little white wine so what did you learn from the first round it seemed like you tried to be a little too
Ambitious to kind of hurt you maybe cost you the first round have you uh change a strategy for round two uh I’m just keeping it simple working in my wheelhouse after the last round I learned that overachieving isn’t always fantastic all right thank you very much
Che I’m really excited to see what you come up with here thank you so am I my pressure cooker needs about half an hour and I don’t have that time I’m worried it’s not going to be chicken flavored enough Holden does not have the typical look of confidence on his face
That we’re used to seeing from him I think the pressure cooker is too much pressure for him I’m getting nervous we are starting to worry because we think that Holden’s broth isn’t totally cooked at least Holden has one more ingredient to throw at chef Frank Holden white
Chocolate no I’m trying to S think of something that he will have trouble with I’m deciding to throw him some sort of curveballs how would you like to use ketchup ketchup huh ketchup doesn’t really scare me I know I could put it into the oil for the tomatoes and create
Kind of a broken looking sauce I think ketchup actually would taste pretty good in there chefs 5 minutes it looks good it looks like it came together pretty well for only 20 minutes I’m all the flavor of the black chicken I taste it it does not have enough
Chicken flavor I have 2 minutes left and there’s really nothing I can do at this point time is almost up so I take my black chicken broth off the heat and I taste it it does not have enough chicken flavor because of the pressure cooker if
It had the 30 minutes it would be perfect but it did not so I then add soy sauce and salt to try to get it to the right flavor hope it turns out okay 1 minute I play my artichoke down I slic and fan out the
Chicken I hit it with my oie Holland days I take a step back I’m very happy with my dish 5 4 3 2 one hands up step away from the plates I really hope Chef a did not use the ingredients I threw at him well I
Can’t let him have an advantage in the final round third round is everything and we’re all still fighting to prove that kids can cook thank you chefs please remember the menu disadvantage will not be taken into consideration by the judges they’re only looking at creativity presentation adherence to the
Spirit of the challenge and of course taste Chef Holden please explain your dish here I have made for you an Asian inspired chicken soup with soba noodles and gooey duck thank you Chef the restraint that you had while plating was very commendable less is definitely more your presentation looks nice wish it
Could have a little bit more broth in there I really liked the idea that you had for this dish Asian inspired chicken noodle soup there’s definitely Chicken in it there’s definitely noodles in it I get the agent influence with the ingredients that you used however it
Fell a little flat for me not having the pressure cooker heated on time I’m not getting a lot of um chicken flavor chicken flavor yeah I agree with Alia your pressure cooker came to a boil when you had 17 minutes left correct this needs to cook for 25 to 30 minutes after
It’s caramelized at a high heat pressure so your flavor didn’t really develop it was a beautiful dish the noodles were cooked perfectly I like the technique of how you cut the gooey duck clam and put it on top but again you just had to develop a little bit more
Flavor chef Frank what have you prepared for us today I prepared a crepet of chicken breast I made a puree of artichoke tried to make like a proven Sal style sauce and finally I made a Holland sauce with the oi you know your craftsmanship with the chicken is really
Well done I think you did a really good job butchering that I like the garnishes on your play that the proven Sal feel chef Frank I was really interesting to see how you’re going to incorporate the banana and the anchovy and the ketchup and you surprised me and it
Actually tastes very very good the addition of the banana to the artichoke was really lovely I get the cleanness of the artichoke and you kind of get the sweetness from the banana I really like the chicken using the thigh skin and the breast skin and really marrying those
Two birds together and throwing in the herbs added really nice flavor thank you you know overall it was a good dish but in this competition it’ses about surf and turf and I didn’t taste any sea urchin maybe you know poaching the little tongues of the sea urin and olive
Oil or maybe a little butter and kind of putting it on top of the chicken might have been a little bit of a better idea than just kind of pureeing it up with a lot of other ingredients but overall I thought it was a good dish chicken
Cooked well and I enjoyed it thank you Chef so the judges seem relatively positive about my dish and that’s good I really want to impress the judges I mean these are my colleagues you know overall both of you chefs created two great dishes we just need a moment to kind of
Go over it to see what we have to say because I’m familiar with most of these things on my plate and how they work together I feel like this one may be a win I am freaking out right now if only that pressure cooker pressure przed
Faster Mike Alia who gets the pick and Advantage from the menu for the next round we decided that the advantage goes to so at the end of the day we decided that the advantage goes To chef Frank thank you man is redeemed I won around as always the third and final challenge will be a trio challenge that will be tasted blindly by our Master Level chef chef Frank not only is this upcoming Round The Winner Takes all round but now
You’ll enter into it with control of the menu board but before we get to all that I’d like to present our Master Level Chef judge to introduce round three in 2001 she opened her modern Chop House jar and has won numerous awards for her class classic American food please welcome Chef Suzanne
TR Suzanne Trek she’s an amazing Chef I have so much respect for women of her generation that came up in this business they had to fight a lot harder than us guys sometimes the test for a great chef it’s not what you cook but it’s how you
Cook it so today chefs we are doing a technique Trio I’d like you to cook a single dish using three different techniques for most of us executive just dynamic range is not a problem but for a child it certainly could be a problem when I see a beautiful ingredient I
Right away want to cook it three ways I know every single person on my team can do this technique Trio my biggest concern is who can handle this disadvantage Chef thank you very much for your help we’ll call you in when it’s time for you to judge I’m looking
Forward to it best of luck a technique Trio it is it’s time now for the big question Holden which one of your teammates despite disadvantage is going to bring it home for The Prodigy in round three let’s have Chef K redeem us Chef K can definitely do this I know he can
Handle disadvantages and he’s been cooking the longest out of all of us Chef K entered the kitchen he’s 14 years old his favorite dishes to prepare include herb crusted salmon and molten chocolate cake with cremon glaze I started cooking when I was four so I’ve been cooking for almost a decade instead
Of cartoons I watched cooking shows through that I found my passion for cooking and that started a whole lifelong learning process I want to show the world that kids can cook and we can take down executive chefs please welcome Chef K do it it’s the last round I got to really
Make sure my knife skills are fine tuned for this round I need you know all my Blaze of Glory I got to kill this competition so chef Frank you get to pick an advantage for round three the menu items are Lifeline you can ask a judge to provide feedback on one of the
Components of your dish station vacation force your opponent to stop working at any point for 5 minutes truly tasteless your opponent will not be allowed to taste anything during the cook period any ingredients or component tasted will be discarded those are Bad I think station vacation will be the most of effective all right well station vacation it is station vacation it’s definitely a disadvantage but already I have some ideas of how to overcome this I’m ready bring it chefs take to the burners and get ready to begin your
Cook chefs you have 1 hour to create a trio showcasing your technical skills your dishes will be tasted blindly by Chef Suzanne tract and remember this round’s for the win and your time starts now you got this boy I will be doing a trio of scallops a scallop musine served with English P
Puree a Crudo served over very gently scrambled eggs and then dver SE scallops served with a ragu of shitake mushroom so first I’m making a museline of scallop I learned this while working at lerie with Ludovic leev we’re going to make an emulsification of scallop we’re
Going to make it light with cream and egg white and we’re going to poach it musine is incorporating air so when I’m whipping the scallop inside the food processor I’m creating air it’s kind of like you’re eating a cloud that tastes like scallop see eggs a lot of
Vegetables a scallop they both grab scallop I decided to go with scallop because the scallops nice delicate there’s a lot of different preparations I could go for this challenge I’m planning on doing a live scallop Kudo with a pu a b scallop saiche and for my
Third dish I’m doing a pan answered dver scallop with a cauliflower puree chef Frank has a station vacation that he can use anytime and I definitely don’t want to be in the situation where I’m cooking a scallop and he calls station vacation and it overcooks so I decided to do two
Raw preparations of the scallop and I’m going to wait until the last 10 minutes to start cooking my diver scallop right now I’m starting on a cauliflower puree as soon as I get the cauliflower cooking I started my ceviche I love Ceviche I’ve made it more times than I
Can remember this is a technique that I’ve learned from cooking shows with Ceviche you’re not actually cooking the fish the Citrus is doing all the hard work so I got to have the right ratio of citrus to the other Flavoring so I place the scallop mixture inside the plastic wrap and I start twisting it creating a sausage looking cylinder I take the package and I cook it until it’s cooked through Chef how you doing pretty good how are you pretty good you got a plan yeah somewhat
Survival yeah Chef K looks like he’s out for blood it’s not just about winning for him it’s about burying me in the sand I am definitely the most competitive person on the team I learned how to use a knife and started my knife skills at maybe seven or eight so I
Think that the speed will definitely give me an ed chefs 40 minutes remain in this challenge yes sir 40 minutes I keep looking over my shoulder to see where Chef K is in his prep I keep hoping he’s going to get a pan out or stick
Something in the oven you got saich so I see that Manny’s doing cool dishes so my station vacation is not going to work out Jeff CL how’s it going pretty good actually how do you feel about your competition you’ve watched him for two rounds so far yeah I mean he seems like
He knows what he’s doing he’s going to be tough to beat what are you doing with the live scallop is that the Crudo yeah I’m going to serve the live scallop raw was going to go with a pea that I should start pretty soon okay good luck
Chef Frank talk to me howdy so it looks like we’re having a little battle scallop going on here it seems that way if you look at the garnishes I have there’s no strong flavors really you see me over here eating at Raw I love it
Yeah so you don’t want to do too much to it great all right very exciting thank you it would seem that we have two very different approaches to scallops here on Chef P’s side seems like there’s a lot more complicated sauces and garnishes as opposed to Chef Frank’s side he’s going
For some very mild flavors I love that though I think that’s very smart I’m going out of my comfort zone because of the disadvantage that I have I don’t think that I would have usually done a live scallop Kudo this is definitely not something I’ve done before I’m going to
Serve it raw it’s going to really fit for this competition the shell is really gorgeous that would be good for plating that is correct Chef 20 minutes left just waiting for an opportune moment you try to put him in the weeds a little bit but kid looks like he’s not slowing down
For nothing time’s running out I need to use my station vacation I think Junior needs a 5minute timeout right now right now right now there it is and that’s a station vacation called the clock starts now thank you Frank honestly that was perfect timing Chef CL does not look
Very bummed about the station vacation CH do you have enough time to finish it after absolutely that leaves me 10 minutes to pans see my base Gallop I’m good to go so the Moine is ready to cook my goal is really that the scallop moose will take like Scout the only thing I’ve
Done is reorganized its properties and turned it into something light and air I’m just sitting there watching all my stuff I’m trying to make the best use of my time that I can all right well let’s think about what I’m doing as soon as clock goes back on Wesco flights in
There I feel like my station vacation is really a chance for him to step back to make sure he dots all his eyes and Crosses his teas I’m good to go all right CL your station vacation is now over back to work got this for my second dish I’m searing
Some diver sea scallops very gently these scallops are so beautiful and fresh that it’s a complete crime to cook them but this is a trio Challenge and I need to do a different cooking method for the third dish of my Trio I have a Crudo a raw sliced scallop served over
Very gently scrambled eggs so to make these eggs perfect I need to get them started take the chill off them and then back them off I will finish them when I’m ready to Plate up chefs you have 5 minutes he hasn’t even started cooking his scallop takes 2 minutes guys
Everything’s going to be okay it’s coming down to the wire he still has to cook a scallop and there’s only 4 minutes left this is cutting it so close Boys 3 and 1/2 minutes 3 and minutes I’m going to start cooking it now it’s just about time this is going
To cook in 2 minutes all plenty of time leave it alone let that get nice and caramelized the eggs come off the stove perfect scallops sit right on top it’s dressed with some cetric caviar it’s a winner winner chicken dinner 2 minutes chefs 2 minutes oh it’s coming
Down to the Wild and the scallop is still in the pan perfect oh beautiful he’s going to base it with a minute and 20 seconds left to go there’s no fat inside a fish so if you base it with a little butter you’re incorporating some of that fat
And you helping cooking it evenly throughout you know he may get it fully cooked when he’s basting it like that I’m very happy with my dish the trio really represents experience being able to manipulate the same product three different ways but because it’s a blind tasting Anything could happen I want to
Win because my food’s better not because I have more experience one minute chefs 27 seconds oh my God 5 4 3 two one stop cooking step away from their plates hands up okay chefs please bring your plates up to the table oh wow Chef CL what did you
Prepare for Chef TR today I prepared a live scallop Kudo with a Pua and lemon zest in the middle you have a Bas scallop Ceviche and on your right you have a pans seared diver scallop with a cauliflower puree salsa verde and Romanesco fluet chef Frank what did you
Prepare for Chef track starting on your left I prepared a seared dry scallop in the center we have a of scallop served it over English P puree and finally we have a Crudo served over very softly scrambled eggs with osetra caviar and tries okay best of luck chefs thank you
Thank you good luck Chef good luck to you too chefs please welcome back our round three technique guest judge and Master Chef Suzanne track Chef track welcome back thank you nice to be back so this is a blind taste test Chef meaning you have no idea who cooked what remember you’re judging the
Dishes based on creativity presentation taste and adherence to the spirit of the challenge Chef track we’re starting with the plate on your right a chef tracks eating my food she smiles a little bit she does that head nod I think she’s dinging it so Chef
What do you think of this dish I like the presentation of it but it tastes even better than it looks everything was right on that’s incredible but my opinion I would like to see a little bit more color on the plate give it a little more vibrant the Liv scallop Crudo was
Really great very tasty personally would like more PE puree on the plate gave it a little bit more color and it was so good you know it just left me wanting more I wanted to press Chef tract with my Trio I want to win so bad all my
Prodigies are relying on me okay Chef let’s move on to the dish on your left Suzanne trik is eating my dish I’m actually pretty excited about that I want to win there’s no way I’m going down Chef what did you think of the taste of that Trio the tastes are good
They could be perfected a little bit more seasoning scallops are very soft so you kind of want to have a texture maybe a little bit more crunchy with the scallop other than the the scrambled eggs and then the soft caviar I really enjoy the way that the scalps are cooked
Though they’re cooked perfectly I hear a little criticism in regards to textures but you know what I know how good that dish is I’ve served it a thousand times Well Chef thank you very much we appreciate your input thank you now for the reveal of the winner of this week’s
Man versus child prodigies please enter the kitchen winning is always the most important thing to me I want to win for bragging rights I’m a terrible loser I can’t go home having my crew calling me a loser lost to a kid will raw talent and Imagination defeat years of training
And Decades of experience who displayed the best technical skill overall presentation and creativity who is truly bold and who played it safe well Chef who’s the winner of nights Man versus child both dishes were really nicely composed and they really have a lot of creativity to them the winning dish for Me is the plate on the right yeah congratulations prodigies You’ve Won it’s super cool that I got to lead my team to Victory I’m Overjoyed great day for the prodigies it’s really unbelievable that this dish was made by a 14-year-old Chef I wish my kids could cook like this
Thank you Chef track for your participation we really appreciate your input thank you thank you chef Frank you did an excellent job the pleasure has absolutely been mine how how inspiring it is to cook with all of you now that I see how wonderful these kids are I
Really don’t have a problem losing to them and we’ll see you next time on man versus child [Applause] yeah
1 Comment
I know adults who can't even come close to these kids cooking skills. Can't wait to see where life takes them