Check out these INTENSE cooking moments, in this Man vs. Child marathon.
Episode 1 – 00:00 – Fish out of Water
Episode 2 – 43:05 – Decadent Delights
Episode 3 – 1:24:55 – Danger Zone
#ManVsChildChefShowdown
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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 CHF 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 Akin 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 reckoned please welcome Chef Drew than 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 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 CH 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 esti chef esy 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] Esti 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 can remember being as young as two and loving arit 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 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 esy reminds me of of my daughter thank you come on EST let’s go you got this I’m making T9 salmon poke served on top of SOA noodles with a creamy sesame sauce I think this
Idea is kind of inspired by my local sushi 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 fent 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 Rope 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 Grace 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 Smokey flavor cuz it’ll completely overpower the entire dish yeah it’s a very fine
Line between just smoked enough and too Smokey 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 ese 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 Pokey 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 Essie 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 let 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 cool 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 they have to Plate I add my salmon and tuna then some edamame then I sprinkle some black SES seeds and the last but not least fake is a Japanese rice seasoning it’s they’re
Kind of 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 pl 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 of a creamy sesame sauce uh-oh no they’re going to ding her on
That cuz they’re all stuck together my noodles all stuck together that’s no good chesti 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 EST 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 this is 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 [Applause] 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 meni board for my team congratulations jef 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 for 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 cooks 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 ow 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 penta
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 we
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 jewry 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 Tobasco 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 on picado sauce I sauté some shallot and garlic I add in my
Capers 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 wire 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 palenta 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 a 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 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 aot 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 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 looked 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 suf at his three Michelin starred restaurant laadam she will partner with her very own Mike Isabella on a new French Mediterranean Seafood concept called rayen please welcome Chef Jen [Applause] 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 it’s 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 yeah 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 we 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 pooy a whato PoBoy a PO booy what’s a po boy it’s a sandwich oh he’s going to shuck 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 poached
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 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 K 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 base 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’ stopped this here because you’re going to you need to do it we’ve got 25 minutes I just wanted to stop the risotto 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 repair 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 you 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 seing 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 an 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 figure 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 Chen I have
Prepared a deconstructed oyster PoBoy with an Old Bay seafood chowder with clam shrimp and Bas scallops 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 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 paneda 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 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 second judge is the co-owner of Tarzan ejane and private Chef to Hollywood’s Elite Miss Alia Zayn today’s competitors spent time at Thomas Keller’s bushon and Tom Kiko’s
Craft before arriving in Chicago there she led a claimed restaurant Ada Street to two Michelin guide bib Gourmand Awards when you’re working for people like Thomas Keller and Tom kikio you learn discipline you learn precision and I think that that is really what sets me apart from these kids I’ve gone into the
Kitchen every day for almost the last 10 years and I think that that hopefully will be what sets me apart and helps me be me the clock in these challenges please welcome Chef Zoe Shore Chef Zoe really has a reputation in Chicago so it looks like it’s going
To be a tough competition but the prodigies are out to beat her and we out to have fun Chef Zoe Welcome To The Man versus child kitchen thank you very much have you done any competing before I have not you have not well today you’ll be competing in three different
Challenges against the prodigies tonight’s prodigies are are Chef Emily Chef ese Chef K Chef Olivia Chef Holden you’ll be preparing Foods today that are a little bit naughty not unlike some of the prodigies it’s talking about you you know some foods are just too good to say
No to I might even go so far as to call them guilty pleasures ooh like bacon and chocolate guilty pleasures are those amazing delicious meals that you eat that afterwards make you think oh my gosh I need five salads prodigies who’s going to be for round one we don’t
Really know what Zoe’s going to bring to the table and she could totally blow us out of the water so we want to send him somebody who can think on their feet really quickly we choose me with guilty pleasures flavors everything and Chef K is great with flavors this 14-year-old’s guilty
Pleasures include cooking shows Disneyland and competition I think I’m pretty good at being able to execute dishes that could normally be simple and Elevate them make them more decadent more delicious I know Chef Zoe is very talented and having a tough competitor motivates the prodigies to do even better please welcome Chef
K nice to meet you going up against CL for my very first culinary competition it’s a little bit intimidating but that means he’s not coming in for round three our first guilty pleasure challenge is small in stature huge in taste [Applause] sliders I like sliders cuz they’re tiny
And mighty like me oh I the slider for this challenge we want you to elevate this tiny version of the burger okay Mike Alia can you offer any tips for a great slider you know what’s fun about sliders is you can get very experimental with them things that
Wouldn’t work for a big burger would work a lot easier on a small simple slider but just like a burger the meat is crucial it really should be the star of this dish chefs the judges will base their decision on creativity presentation adherence to the spirit of
The challenge and taste the judges will award the winner of this challenge with an advantage from the menu board in the next round chefs it’s important to get that Advantage because you’ll have a much better chance of keeping it The all-important Winner Takes all third and final round presented and blind tasted
By a Master Chef chefs you have 30 minutes to whip up some delicious sliders and your time starts now you got this Z point I think Zoe having not competed in competition is going to keep it very simple so making an extra side dish might put me over the top today I’m
Going to be making an all beef slider on a pretzel bun with colesio cheese and caramelized mushrooms and onions with a whole grain mustard mayonnaise and I’m going to be serving my sliders with homemade sour cream and onion potato chips you know with prodigies there’s always one parent that kind of steers
And fosters their Prodigy with K that happens to be his mother he’s been cooking with his mother since the age of four now we see little 14-year-old Master Chef in the making that’s awesome when you think about the perfect slider you’ve got to have some sweetness some
Savoriness a little bit of saltiness and so I really just want to approach it from keeping it really simple and hopefully just letting the flavor shine through so for my slider I’m doing an all beef patty on a Hawaiian sweet roll with bacon Jam pickles and cream cheese
When I’m doing a bacon Jam I do uh bacon some red onion you got to have some sort of acid so I like to do Apple Center vinegar cuz it’s got a good flavor to it bacon Jam is really simple it adds texture it adds sweetness it adds
Saltiness so you get like that sort of Jammy consistency kind of thick and sweet and spreadable but it’s got a little bit of that crunch of the bacon and I think it brings a little wow factor and it’s not very difficult to make bacon Jam is really creative that can give you the
Win ooh potato chips maybe I use a Mand to cut my Yukon Gold potatoes into a nice thin slice and I’m going to put them into the fryer later and then sprinkle them with my sour cream and onion powder are those Hawaiian rolls they are do you like Hawaiian rolls yes yeah me
Too if you are going to go that route with like the sweet bread I think it’s important to make sure that the contents of the burger are very Savory so you’re saying one potential Pitfall of this slider is an excessive sweetness yeah Chef’s 15 minutes left you’re halfway
Through the round how you doing ch it’s going to start moving pretty fast here in a second you’re an old pro at this right po definitely brings a very focused energy you know he’s got some of the skills that I would really look for when I’m hiring Cooks CH yes I’m very
Excited to see what kind of burger you’re putting out there oh you got pretzel buns I do have pretzel buns there’s got to be some cheese on this there is cheese toio oh tesio is a great cheese it’s incredibly melty and it has a great amount of that funky flavor but
Not too much Funk not too much Funk just enough funk I know Chef Zoe is very talented she’s worked with some very talented chefs like Thomas Keller so being able to execute this challenge perfectly is imperative Hey Zoe hey Adam the first thing I saw you doing was cutting down
Some bacon yeah that the bacon and the Red Onion okay and then how is that going to come together as a jam pretty soon here I’m going to add a little bit of brown sugar a little bit of apple cider vinegar and I’m throw it in the uh
Food processor pulse it up a little bit just to bring it all together okay are you going for any kind of like accompaniment I’m not I I heard K say he was I’m a little intimidated by that this is a Slider Challenge and those chips might put him over the edge and
And give him the upper hand or it might take him down a little bit because you’re getting judged for everything on that plate so even if he has the perfect slider if those chips aren’t quite right that might be you know the nail in the coffin I start to steer my slider
Patties 8 minutes is going to give me enough time to steer off my sliders get color and make sure that my cheese has enough time to melt super important that I get a good sear on the outside of my sliders and I make sure that the meat is cooked
Properly I want to make sure the burger is about medium maybe medium rare is good to make my sour cream and onion mix from scratch I mix together sour cream powder buttermilk powder onion powder and half a tablespoon of garlic powder doing this is better than just a regular old potato
Chip is that your bacon Jam this is the bacon Jam yeah hey I’d love to try it oh yeah absolutely don’t get distracted is this a tactic yeah this is definitely a tactic we’ve seen Holden pull this every day yeah the kids definitely have a game but
I think mostly it’s like pretty friendly banter so I’m just kind of happy to be in the kitchen with them oh I might have gotten my my eyelashes a little bit guys fire woo it’s fire this is fire dance is that the official fire dance after I steal my burgers on the
Grill plate I’ve topped them with my toio cheese and pop them in the oven I want to make sure my tesio cheese melts but my burgers are still a nice medium rare 5 minutes left melting tesio takes a high heat or long periods of time but
The cheese isn’t melty this could be bad if this doesn’t come together this will be our downfall 5 minutes left come on Burgers I got to get these sliders out of the oven or I won’t have time to plate I got a problem solve what can I do to make this burger not
Overcooked but still get this cheese melted oh blow torch I begin to blow torch the toio want the star of this dish to be the Patty and the bacon jam and so I decided to go with cream cheese because the cream cheese is a way to kind of add that creaminess without
Overpowering the toio gets nice and melted now it’s time to Plate I take my potato chips out of the fryer and I sprinkle them with my sour cream and onion powder Chef CL is just finishing um putting all his Burger together and Chef Zoe has a clean beautiful white plate
And that’s it 30 seconds time to the wire huh that time goes so fast it’s like being in a time machine and I am plating down to the wire 10 9 8 7 6 5 4 3 2 one order up step away from the plates I’m feeling pretty good about my
Slid you know I feel like I really nailed it and I feel pretty good about my decision not to do anything on the side and just go with the slider my sliders look really good I know my potato chips are going to add a nice textural element I think I might have this
One I look over and I see CL has made a really composed dish I see his potato chips I see his beautiful pretzel buns started to get a little bit nervous Chef CL please explain your slider I prepared for you a slider on a pretzel bun with tesio cheese
Caramelized onions and mushrooms and then we have sour cream and onion potato chips Chef CL your slider was an ooey gooey Wonder that’s exactly what I want to eat when I’m eating a burger I liked all the different layers of flavor that you had from the caramelized onions the
Tesio cheese added a nice touch a little funkiness to it I also really like that you chose to do a potato chip the flavor of the powder you put on the chip I thought balanced everything perfectly thanks thank you you know it had to get really nitpicky to find something that
We didn’t like and for me it was just the coating on the actual potato chips themselves I think you could have put a little bit less but more evenly coated but that was it that was the only thing that I could find wrong Chef K I really
Like your slider today I thought you had an awesome Vision on what you wanted to do overall it was a really good slider that’s good news you know I mean I’m going to give you some constructive criticism for me with the Patty I probably would have caramelized it
Harder to give it more meat flavor with your strong toppings the flavor of the meat almost got a little bit lost okay chef Mike tells me he would have liked a harder Sea on the meat so that the meatiness really shines through but with a limited amount of time and almost not
Enough time to Plate I think if I had waited any longer I might have lost the challenge by default Chef Zoe please explain your slider I did an all beef slider with bacon jam and cream cheese on a sweet Hawaiian roll Chef Zoe your slider to me was like
Like an awesome classic slider with your touches on it your meat was cooked perfectly you did a very hard caramelization on it and then you did a nice twist you did your bacon Jam which was still crispy bacon you had your pickles on there and the cream cheese is
Kind of melted to kind of give you that cheese Essence I could have just used maybe a little bit more salt on the Patty but overall I mean it was a great slider thank you Chef Zoe what I liked most about your burger is you kind of
Stuck with the classic theme you know when you think of a burger you think of lettuce pickles tomatoes bacon and you took all those elements and you repurpose them a little bit making the bacon Jam you get that nice crispy flavor but also I like ketchup on the
Slider and the jam that you made took on the likeness of ketchup so very good the only thing that I would say is just a touch more salt on the Patty itself but other than that I had to search for to find something wrong with the dish thank
You it’s funny cuz they said it need a little more salt and I had a little more salt in my hand and I pulled back the last second so I’m definitely going to remember that round two but I’m feeling pretty good they had a lot of nice
Things to say chefs you slid into home base with these sliders so please give us a moment to discuss I really think I brought in flavors that really go together and show lots of technique which will help us to get the advantage for round two so we
Can keep that Advantage for round three really good soft and tender you know at this point it’s anyone’s game I just know if I can take this first round I can get my head into the game really hard for that second round and feel really confident going in chefs first of
All thank you for making our job very difficult today you know this is what competitive cooking is about Two Chefs going head-to-head putting up their best food is it a tie please no all right Mike Alia who took the Slider Challenge and slid into home base it’s going to be
A tie we’ve decided that the winner Is the winner is Chef Zoe nice job Chef Zoe you stuck with a more traditional route and you created a delicious slider with the classic flavors but also repurpose them so it’s what won it today I’m feeling really good about winning this first round this is a Slider Challenge you know rather
Than focusing on trying to add an element that wasn’t asked for like some chips I focus on the burger Chev Zoe did a really good job if I were going to lose I lose to somebody who’s so skilled this was probably the best way to lose congratulations SE Zoey
For winning round one thank you this means you get to choose an advantage from the menu board heading into round two this next challenge involves an ingredient that is incredibly complicated and versatile it’s the world’s favorite luxury ingredient donuts donuts but unlike many guilty pleasures this one is a superfood it can
Lift your mood be good for your brain and it’s even good for the old ticker oh who cares about all that it’s so good chocolate [Applause] chocolate chocolate is incredibly complicated we want you to prepare a Savory entree that highlights this velvety smooth Delight I am a huge fan
Of chocolate like a kid in the candy shop I pretty much am a kid in the candy shop judges any advice chocolates compare very well with Meats it works well with chilies with spices it can go great with a Savory dish if you know how to work with it be careful which
Chocolate you choose choose one that’s going to not only complement what you’re making but also be able to stand on its own okay CL who’s going to represent the prodigies in the next round I Choose Chef Emily oh for this challenge I choose Chef Emily she has tons of experience with chocolate I’ve also seen her make some really good Savory dishes with some sweet things I do think she’ll be able to roll with this well this 13-year-old artist loves compet comption so much she
Actually hosts her own cooking competitions at home my best friends and I always watched cooking shows so we got in the kitchen we decided let’s do a little cooking show of our own and I’ve been cooking in competition a lot after that Chef Zoe might have won the first
Round but she’s still sweating and she needs to watch out for me please welcome Chef Emily got got this em nice to meet you nice to meet you this round the menu items are truly tasteless your opponent cannot taste anything during the cook period any ingredient or component tasted will be
Discarded if it pleases the jury make your opponent prepare a snack for the prodigies do it do it do it One-Stop shop your opponent will only be allowed one trip to the pantry Chef Zoe I think I want a curry favor with the rest of the Prodigy team especially whoever goes
Against me next let’s go with if it please the jury yeah thanks guys love you too oh my goodness it makes my team turn against me well maybe it’ll keep the jurry Bucks quiet if they’re chewing for a while okay chefs you have 45 minutes to Delight us with chocolate and your time
Starts now [Applause] got I have so much experience cooking with chocolate but I have never cooked with chocolate as a Savory ingredient I think that I need to tie ch maybe into a sauce something with a ton of depth of flavor I’m making cocoa and chili crusted duck with dried cherry mole
Tortilla crisps and sauteed squash Emily is of all the prodigies our sweets Chef so this challenge is really perfect for her you know working with chocolate from a sweet side and then putting it into Savory is not always the easiest thing to do I mean I’ve definitely worked with
Chocolate before I don’t have a ton of experience in combining Savory elements with chocolate I want to make sure I go with something that’s got a better sweet quality really don’t want anything too too sweet starting off with a little duck rust here I’m going to do a pan
Roasted duck rust with a mo inspired chocolate sauce and a little bit of roasted summer squash so we have two duck breasts why duck breast and chocolate you know duck is classically known to go with something sweet so chocolate should pair well with duck I wanted to make sure I got those duck
Breasts in the pan rendering as soon as possible keep it going on a low temperature and let that fat render out what do you think about that cold pan or hot pan 100% cold pan because as the heat rises the fat will go away and by
The time the fat renders it’s going to be nice and crispy and golded I also have to make a snack for the jewelry box I see hot dogs in the fridge Emily how’s your duck coming it’s not coming yet are you doing duck also Emily I am doing duck oh uh oh duck
Showdown we have a cocoa duck two ways remember not to spend too much time on us make your dish good mole is a lot of complex flavors that build over time so I’m just using the idea behind a mole to inspire the flavors I’m going to use in this chocolate
Sauce m is moving very slow yeah I have so many ingredients to prep for the mole it’s not even funny and on top of this I’m taking so much time on the hot dogs to make for the jwelry Box this is really distracting so I finally take the hot
Dogs over to the jery Box forget the ketchup and stuff these are just plain enjoy I’ll take this one thank you Emily you look like they’re enjoying the hot dogs FR are good 30 minutes guys 30 minutes remain I’m doing a ton of layers of flavor I’m putting in grilled
Tortillas because those are going to add a thickness to my mole I’ve got onion garlic tomato chilies pumpkin seeds and almonds I also add dried cherries because that’s going to give an extra little sweetness I think she’ll be able to know really develop enough flavor but she should
Have gotten that all started before making our snack I think that dis Advantage really hurt her this is an example of where experience is potentially winning out over Prodigy yeah 100% Chef Zoey has experience at technique to know I got to get these things working while I work everything else out in my
Plan all right chefs 20 minutes remain I need to get my sauce started here so that if it doesn’t taste good I can fix it on that note play it a little safer to start with I throw some chilies in there and then I start to kind of second
Guess myself and I pull a couple out if I wind up blending that sauce and it’s so spicy that I have to start from zero I’m going to be in big trouble what’s in the blender bittersweet chocolate it’s got some chilies some onions some garlic a little
Bit of beef stock going to smooth it out and finish it out all right how are we looking Emily not quite where I want to be on time all right what’s the plan with this breast here uh I’m throwing this in a pan with some grape seed oil and I’ve got it all
Nice and rendered and I’m putting it skin side down is that a cocoa powder rub cocoa powder and chili powder okay now you’re starting that in a hot pan or exactly yep I’ve made duck before I really learned from my dad because my dad used to be a chef it’s not easy to
Render the fat off a duck but what I’m worried about is that I put it in the pan super late in the round chocolate in here yet or no chocolate no I’m doing that when I when I blend it so it’s all hot and it’ll melt oh I see right
Because the chocolate could break exactly okay good luck thanks chocolate is like my favorite thing ever we need this Advantage Jeff Zoe isn’t kidding around Chef Zoe what’s going on you know just trying to get it all done this 45 minutes is flying by right now saw your experience clearly comes true because
The first thing you did was grab the duck and get it into a cold pan and now I see you have duck that’s still incredibly rare but all the skin seems could be completely rendered it’s getting pretty close and then eventually I’ll start uh basting it a little bit
Excellent now I see you’re frying these squash here what’s the plan with that just trying to get a really hot pan so I get some nice color and caramelization on them beautiful all right you have less than 15 minutes I don’t want to bother you good luck thank you all I can
Think about is that venu board more than anything I really don’t want that disadvantage pulled out on me in round three the is in the pan cooking so I move on to Tortilla crisps I take the cocoa mixture and I sprinkle a little bit over the tortilla crisps after
They’re done frying going to tie in with the chocolate theme still got to work on it a little bit tweak it a little bit making a sauce with chocolate is a little bit tricky it’s missing a little bit of depth so I found a little ancho chili powder and a
Little bit of ground cinnamon to add to it 10 minutes left oh my God there’s so much to do and so many components to tie together I used way too much time on those hot dog we look down at Chef Emily station she has the saut her squash
Finish her duck puree Her mole and then plate all in 10 minutes it’s going to be close right now this is a serious situation she needs to start chopping faster working faster moving faster or we might not even put out a dish have you added the chocolate yet no I’m going
To add it in a sec she hasn’t even added the chocolate yet no wao oh my God she hasn’t even add the chocolate yet no wa oh my gosh she hasn’t payed her sauce yet there’s so much she still has to do yeah it’s going to be close I’m rushing it this point it’s hard to make du and mle in 45 minutes I put the chocolate in
The blender I’m using Abita chocolate along with the mole that’s been simmering down so I’m working with the duck I’m basing the duck I use the butter and some fat from the duck to pour over the top and make sure that we’re cooking from both sides I realized that the edges are
Starting to Brown a little bit I start to get really nervous if I burn the skin on the duck breast I’m finished 5 minutes 5 minutes remain time is getting to me I should have thrown cold hot dogs in buns and just given them to the
Jewelry box the duck looks better than I thought it would be I flip it over and start basting it I’m literally drowning the duck breast in butter it’s salty it’s Rich it’s butter I know I need a little something else and I love brussels sprouts brussel sprouts are
Going in Ste a bust of leaves in the pan probably a little color on them I pull the duck out of the pan start to slice it and my heart just kind of drops is way more cooked than I wanted it to be I got it in a little
Early I just let the clock kind of mess with my head on this one 1 minute this is so fatty I didn’t render out the fat how I would have liked on the duck if it didn’t have that layer of fat it would be absolutely
Perfect got Che em 5 4 3 2 1 step away from the plate I’m really worried that my duck isn’t cooked right but I know my fet it’s going to be really awesome it’s not really until we go to bring the dishes up that I realize that
We did the exact same dish I really would not have for seen us doing such similar dishes nice job Chef thanks Chef Emily please explain your dish today I have prepared cocoa crusted duck breast with dried cherry mole sauteed squash and crispy tortilla strips wa Chef Emily I liked that you had
Chocolate in three different places you had it on the tortilla chips you had it in the mole sauce and you had it on the duck as well the flavors you had in the actual mole were really nice my biggest problem with this dish the duck breast
Was cooked too fast when you cook duck breast too fast the fat doesn’t render also there wasn’t enough salt in the mole Chef Emily I enjoyed how you built some of the flavors from the mle with the chocolate and tortillas onto your dish by using the cocoa pattern
Different elements by using the tortilla strips in different elements obviously you can see the fat cap on the duck you rushed didn’t render correctly you put it on high heat that’s why your breast didn’t cook correctly I knew that my duck wasn’t going to get the perfect critique but
Chef Mike says that he really likes how I brought the different flavors from the mole into the dish itself I sort of just like oh maybe I got this Chef Zoe please explain your dish my dish dressed up as Emily’s dish for Halloween I did a pan
Roasted duck breast with a mole inspired chocolate sauce some roasted summer squash and sa brush sprad leaves both the dishes look really good I’m already nervous Chef Zoe I like the presentation on your plate the sheen that you had on the chocolate sauce was really beautiful
It was a really nice consistency it was very velvety and very smooth smoth you really rendered the fat well on the duck breast but the actual meat was overdone it’s too dry the sauce itself was just a little bit one-dimensional it was just chocolate Chef Zoe I liked the texture
Of your sauce it was really silky and I really love the crispiness of your duck breast but the competition was about chocolate you need to put more dried chilies bring some flavors out with a heavy chocolate sauce and a dried duck just just didn’t turn out great the one
Saving Grace I think I have is that I’d rather eat duck with properly rendered fat even if was a little bit drier than chewy duck thank you Chef you gave us two delicious duck dishes please give us a moment this is the decider of who gets
The advantage in the next round it’s all writing on my dish being better than Chef Zoe’s almost identical dish I’m really not feeling good at this point all I can think about is that menu board and if truly tasteless comes up I’m through well Mike Alia who is the winner
Of round two the winner is the winner Is Chef Emily nice job Chef thank you to beat Chef Zoe is incredible she used to work in a kitchen with Tom kikio and Thomas Keller and my mole just beat her congratulations Chef Emily this challenge is about chocolate and and you’ve delivered a better chocolate
Sauce Emily wins the round and I’m happy for her she did a really great job now I’ve lost my advantage going into this winter takes all around congratulations chefs this means that the prodigies get to choose an advantage from the menu board going into the third and final
Winner Takes all round which will be presented and blind tasted by a Master Chef our Master Chef today worked at Wolf Gang Puck spago in Beverly Hills I love Wolf Gang B currently she’s the executive chef and owner of the black market in Los Angeles and scopa in
Venice did I mention she also happens to be chef Mike Isabella’s cousin please welcome Chef Antonia lefaso look Alik Chef Antonia is really a great chef and she’s going to be tough to impress girls R so guys today I’m feeling a little sinful oo I want you to draw inspiration
From the seven deadly sins lust Pride gluttony greed sloth envy and wrath the first thing I think is how great this challenge is how it totally plays to any stress strength because we’re all about gluttony I can eat more than anyone should eat thank you Chef Antonio for
Your help in presenting round three we will call you back just as soon as our chefs have completed their cook best of luck you guys it’s time now for the big question Emily which one of your teammates is going to compete with an advantage in round three I
Choose Jeff Holden I pick Chef Holden because he’s going to be able to take these seven deadly sins which are very abstract ideas and make them into incredible dishes this 15-year-old loves Anthony Bourdain so much that he hopes to travel the world and seek out his own
Food Adventures I am perfect for this challenge because I’ve done a lot of studying on the history of religion I’m going to have fun with this please please welcome Chef Holden go Holden nice meet chef Holden looks like he clearly is bringing a really sharp game and so
I’m just trying to do the same thing this round the menu items are diamond says pick up to two techniques that your opponent must use to create the dish Prime Time Take 5 minutes off your opponent’s cook time St vacation force your opponent to stop working at any point for 5 minutes
I’m going to choose Simon says yeah maybe this could go wrong but for the most part I feel pretty good about cookie techniques you have 1 hour to create a deadly sins Trio and your time starts now good luck good luck this challenge is all about coming up with creative ways to conceptualize
The food so I’m going with lust gluttony and wrath Shalia yes what is L what is and this is the moment we have all feared what is it I give up it’s like when you really wanted that chocolate like really really bad okay now I know all right thank
You so for my Trio I decid to go with wrath gluttony and greed Jeff Holden yes Simon Says Simon Says foaming and smoking nice nice so Holden gives me smoking which I feel really good about and then Foams I am not very comfortable making Foams and are those pork cheeks these
Are pork cheeks woo I love pork cheeks I am going to be making a Sichuan brazed pork cheek this represents wrath because Sichuan peppercorn stays with you for about 10 15 minutes minutes and numbs your tongue that’s wrath me pressure cooking it should hopefully get it to
The tender point that I wanted to within the hour time frame I have Chef Holden has actually felt recently that his exposure to food wasn’t enough so he asked his parents if he could spend more time in places like Korea Town that’s so important because you can really like experience different flavors different
Cooking techniques and really like broaden your palette so I’m getting some chilies cut cuzz I think for wrath you got to have some heat element Chef Zoe are you working with some spot prawns I am these are going to be for wrath for my wrath dish I’m taking the fresh spot prawns
Doing a little Ceviche with a whole bunch of chilies what are you going to be smoking I believe I’m going to smoke these spot prawns and I realize this is a great way to incorporate Holden’s first technique I’m going to use a Smoking Gun to cold smoke the ceviche
And that extra layer of smoke is also going to add to this wrath element for lust I’m going to be making a crispy oyster with horseradish creeme fresh and caviar and that’s going to represent lust because oysters they kind of have this reputation if you know what I
Mean what would a glutton do a glutton would eat all of the eggs cuz they have that rich decadence so for gluttony I’m making a slow poached hen egg an oi foam and a little bit of cetric cavier I want to add the oi to white wine and heavy
Cream reductions and hopefully that’s going to be the base of my phone Chef Holden I’m here to absolve you of your s thanks father Adam what’s going to happen with the fried oyster they are going to be talked with a horseradish creem fresh so you have one more deadly
Sin what’s which is that that’s going to be gluttony I’m thinking of going steak basted in bone marrow for my gluttony dish I’m going to be making a wagu ribeye with home Alig goat and sliced truffles good luck thanks I really need to win this round it’s Winner Takes all
I really want to bring my team to Victory Chef Zoe wrath greed gluttony you got it what are these guys here it’s a bone marrow it’s the inner part of the bone marrow that’s going to get deep fried like that’s amazing so for greed my dish is a seared wagu ribeye with
Deep fried bone marrow and shaved black truffle when I think about greed I think about expensive luxurious ingredients wagu is a very highly prized expensive type of steak to put all those components together I think we’ll make for a very greedy plate all right now you’re passing the uni uh liquid to the
Shinoa here and then we’re going to put it in the isi and see if it Foams out the way I want it to good luck thank you this is the most important round and these kids are great but I don’t necessarily want to get beaten by a
Bunch of kids what’s the cheese for the cheese is going to be for my P goat P goat is basically like cheesy potatoes I think that’s going to go great with gluttony stays really well in the theme fried bone marrow you have to really put a strong breading on it
Because if not it’s going to all the all the fat going to start tripping out I’m just going to go with a really simple three-step breading process so it’s seasoned flour egg wash and then Pango breadcrumbs Jeffs only 20 minutes left get my steak going I dig the fried SP pra head idea
The head of the shrimp has so much of the great flavor and when you fry it you can eat the whole thing from start to finish wow smoke came out I’ve got a bunch of chilies that I already cut up so I start cutting up the shrimp kind of
Large chunks throw it in a bowl and start thinking about what that’s going to look like when I marinate it Che hold’s just kind of a mess right now he’s got stuff going all over the place he hasn’t started his steak yet I still have to get my steak
In nice that’s the is what we want to hear 8 minutes is plenty of time to steak just went into the pan he’s bacing with bone marrow oil oh I have a lot of really complicated dishes going for me right now I’m just frantic Holden you got to move as fast
As you possibly can I want to include some black truffle with my wagu ribeye but it’s not shaving properly this isn’t working I don’t know if hold’s going to make it yeah just don’t know if he’s going to make it chefs you have 2 minutes I want to include some black
Truffle with my wagu ribeye but it’s not shaving properly this isn’t working I really want this thin slice on to top if I don’t get this truffle on the plate it’s not going to be as gluttonous as I want I put the foam on the plate and it
Pretty much just Falls flour right away I’ve got this kind of irated OI cream come on Holden they’re better 5 4 3 2 1 step away from the plates time’s up I’m pretty happy with my plate but I just can’t stop looking at that pool of deflated foam I know
That Chev Antonia knows what a foam is supposed to look like and I I know this isn’t it I look over at Chef Zoe’s Trio and it looks really good we both look very confident with what we produced I have a lot of pride in what I created but that
Can become deadly Chef Holden what have you prepared for Chef Antonio here I have prepared for Chef Antonia a crispy oyster with horseradish creeme fresh and caviar that’s Lust For gluttony a bone marrow basted ribey wagu steak over home allig goat with shaved truffle and then wrath which is a Sichuan brazed pork
Cheek thank you chef chef Zoe what have you prepared for Chef Antonia so on your left you’ve got wrath cold smoked spot pron ciche with fiery chilies and a fried shrimp head in the middle is gluttony oi foam flow poach teneg and O cetra caviar there on top and then greed
Just seared wagu ribey deep fried bone marrow and a little bit black truffle shaved over the top thank you Chef best of luck chefs chefs please welcome back our round three special guest judge and Master Chef Antonio [Applause] lefaso so Chef this is a blind taste
Test which means you have no idea who made which dish remember you’re judging the dishes based on creativity presentation adherence to the spirit of the challenge of course taste Jeff please try the dish on your left I’m looking at the greed dish and I’m thinking the bone marrow doesn’t look
Like it quite fits it doesn’t integrate right with the dish that might just be the difference between winning and losing the plating beautiful I love the wagu I think it’s perfectly cooked I love the idea of a deep fried bone marrow but I think that the bone marrow
Kind of escaped and seeped out a little bit cuz I’m only getting the crunch of the outside the egg was great the ratio of egg to UNI cream to toast was spoton you said that this was an uni foam I think it’s more of a cream my favorite element to the prawn
Is the texture I do wish that there was a little bit more heat to the shrimp I’m a little surprised that she thinks that the shrimp isn’t that spicy cuz I tasted it and I thought was pretty darn spicy Chef please try the dish on your right Chef Antonia is tasting my dish
And she seems to like it and then she gets to the last one but I can’t tell if she likes it because it’s Sichuan peppercorn going bold with Sichuan peppercorn can hurt me by being too strong so when to talk about the dish am I right I thought presentation was
Spoton the oyster by far was the standout on the dish the horseradish was bright the oyster was perfectly crisp and the caviar just added a perfect amount of salt the wagoo cooked really well the shav Truffle is fantastic on it it was a little salty and I actually love a good amount of
Salt definitely pressure cooking the pork if that’s what you did was a perfect choice it is so tender beautifully cooked but that overwhelming flavor of sesan was a lot kind of lost feeling in my tongue I’m kind of happy I tasted it last because otherwise might have affected the other elements of the
Dish Chef Antonia says that my pork cheek had too much sichan and that’s exactly what I was going for it’s the offensive flavor that is what my entire idea was thank you Chef now before we announce the winner of tonight’s Man versus child Chef Showdown prodigies would you please enter the kitchen
Well Chef who’s the winner of tonight’s Man versus child Chef Showdown chefs I have to say this was probably one of the hardest judging I’ve ever had to do it was very very very close really good job with the cooking today good job sh but in the end my favorite dish
Was wow when Chef Antonio holds up my plate I honestly can’t even believe it these kids bring a really Fierce level of competition and to beat them is something to be proud ofce job Chef I thought you had that one you were awesome even though I did end up losing
I have a lot of pride in what I produced and Chef Zoe was a phenomenal competitor congratulations Chef Zoe So Chef Antonio what Drew you to this dish honestly it was the egg and the oi and the caviar the elements worked really well together and it was a really well done dish thank
I was blown away by the elements specifically the combination of flavors so far Advanced really well done thank you thank you very much Chef Antonia thank you congratulations Chef Zoe and we’ll see you next time on man versus child Chef Showdown you did such a good job thank you these kids really are
Chefs I would offer any of these guys jobs in my kitchen but I’m afraid by the time they’re old enough to work in a kitchen they’re going to have surpass Me 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 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 Ramsay’s team when he opened the Michelin stard 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 it’s 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 friend 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 deal 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 15 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 [Applause] yeah Holden Chef Holden looks a bit older than some of 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 cheesy mac and cheese is delicious everybody loves cheese even mice mac and cheese great for me every single time and 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 award the winner of this challenge with an
Advantage from the menu board for the next round whoever wins an advantage in this 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 swim 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 chich chadon crust 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 used to render the fat easily and still have that nice bacony flavor hey chef Johnny what do you think about doing keeping it super traditional
You know doing an old school mac and cheese actually we’ll do 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 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 vame sauce so we’re making a r here is 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 bamal it’s literally an onion studded with cloves the really cool old school French technique when making a bamel to flavor my bamel I’m using nutmeg garlic and a bit of sage so
He just poured the Bacon fat into a pot maybe for a r i want to render some of the Bacon Fat to 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 charring 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 chicha 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 chichiron we should be like Mexico I turnning 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 on 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 out 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
Chef’s 15 minutes left 15 minutes remain he’s adding the cream mixture Poland what did you put into the cream can’t answer right now I’m kind of behind on time 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 hold mixing his bamel I noticed he’s not whisking hard enough he needs to make sure that he gets out all of 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 metting 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 going with an orti ear shet 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 oretti 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 an 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 chefs 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 fre cheese blend mozzarella cheddar and guer Chef Holden 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 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 rounds and I don’t think we’re going to get
It chefs 5 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 Rock 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 2 minute warning and 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 it 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 a 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 3 2 1 step away from the dishes step away from the burners extinguish your torches walk away nice
Job this was in no way an easy rounds 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 exact 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 its little hard Chef Holden your dish I really like the flavor of it the touches that you put on top with the chichiron 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 it reminded me of going to a steak house and ordering a cider mac and cheese with my steak I like to smoking 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 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 that
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 in the bo 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 added 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 grattin
A 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 grittiness 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 [Applause] Johnny I won this round feels awesome coming out winning I want to sweep the rounds I want to really him strong jef 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 you pick an 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 welcomed 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 ingredient 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 takeaway 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 elevated it your time starts Now I have to be really clever if I want to beat Chef Johnny’s own chef Johnny can’t take away my ingredient 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 breeze I really want some porine flavor some tomato flavor some salinity 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 takeaway so let’s
Take away something look what do we potatoing 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 already used the breadcrumbs in my meatloaf what so 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 from the beginning now that my potatoes are on the stove and they’re getting to a boil I have to start doing my gravy 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 wo flum 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 real 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 be at 350 and it’s at like 220 my meat look’s 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 meat Loaf 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 high Lev 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 and time that was a really solid
Move help and 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 ramsy 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 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 you prepare 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 plate looked and tasted like home to me I don’t know I 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 were 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 chef Johnny please explain your dish what you have in front of you is a classic southern fried chicken with brazed greens and some pickled cucumber Fried Chicken looks so good 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 plated 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 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 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 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 to grilled cheese for the third round I choose Chef clo I think Chef CL 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 brwn yes I get to cook for Eric Greenspan and I’m excited it’s important for me to win this challenge because Eric Greenspan is somebody that I’ve
Been looking up to for quite a long time and he’s got such expertise having a a Greenspan pick my Trio would be something special please welcome Chef CL [Applause] 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 Sue Chef K what will it be I think I’m going to go with sui I’m not too sure about Chef K’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 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
Cheff Eric Greenspan the first grilled cheese I’m going to make is a traditional white bread cheese better the second grilled cheese I’m going to make a three cheese grilled cheese on sourdough the third grilled cheese is a German inspired 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 to leio for my Trio I’m going to make a pimento 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 a
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 the 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 palette in between the this flight of grilled cheeses I’m also making a mustard sauce to go with this pretzel grilled cheese that’s going
To be laced with Black Forest ham that’s a great idea having dipping sauces for the gr 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 g a half fig cherries we can leave whole just recently started attending color 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 Real 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 you working on I’m uh going to do a little pimento cheese you’re going to make pimento cheese cheese I am I love fento cheese fento cheese is like a cheese blend so it has a nice sweetness and it’s usually
A little bit spicy and I think that creamy richness going along with my nice crispy bacon is going to add a nice textural element hey Chef boy what’s in your s mixer cheddar gauda 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 Eric greenpan 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 suei 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 Eric 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 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 grilled cheese 10 minutes remain in this round the last sandwich
Now is going to be this sour Oak grilled cheese with the mozzarella the Bree 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 and put the short rib in assemble everything and that alone will be cutting it close right as this comes out that’s on the Pento 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 [Applause] close time is dripping off the clock it’s not a grilled cheese without melty cheese yeah ah 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 2 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 5 four three 2
One Stop grilling cheeses yeah good job chef Johnny good job Chef I definitely made an elevated take on three very distinct types of grilled cheeses so 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 Pento grilled cheese with
Crispy bacon a short rib grilled cheese with t o mozzarella and guer and then the last one is a dried fruit chutney grilled cheese with guer and mo Pella 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
Woo 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 fo forward giving him bread that wasn’t perfect and now for the dish on your Left I’m standing probably about 15 ft away from him I can still hear that crunch of the bread and I’m feeling pretty good my KNX 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 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 spent 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 not being crispy enough
And that’s one of the main components to really good grilled cheese Jeff Greenspan oh you Prince of provolone 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 B 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
1 Comment
I'm thinking it's very sad that the other chef won in chef. Cloist did not win the other chef. Used wrapped velveta slices for his plain and simple rolled cheereally. I mean, don't get me wrong. Velveta is a major good cheese but. This is a grilled cheese challenge and you're using child's cheese basically and look what effort chef cloyce put in to his cheese and actually made his cheese with flavor I don't know that just proves to shout. Show you some shafts to me. Don't have the proper taste. Or they should have known that was velveta cheese that he used. And the cheap kind up, but a ways good match.