All language subtitles for Fire Masters - 3x02_track3_eng

Welcome to the
"fire masters" arena...

...Where three chefs

will push their grilling
talents to the limit

in three blazing
culinary challenges.

-Oh!
-Beautiful, beautiful.

Whoa!

Benoit:
Two will be eliminated

and the last chef standing
will go head-to-head

against one of our
"fire masters" judges

for the chance to win $10,000.

Who will feel the burn?

Lampe:
We're gonna poke at it.

We're gonna check
every corner.

Benoit: Who will claw
their way to victory?

-My fish is sticking.
-Oh, my goodness.

This is a good one.

Benoit:
He's not gonna make it.

This is "fire masters."

♪♪

three chefs think that
they can tame the flame

and become the next
"fire masters" champion.

Let's meet them.

First up, raimund heuser from
vancouver, british columbia.

My reputation is,
at the restaurant,

to go out of the box.

I'm a huge flavor guy.

I'm gonna be the next
"fire master" champion

because I'm a pretty good chef.

I'm happy to be here.
Looking forward.

Benoit: Next jacques kabuya
from maple ridge, bc.

I am the chef and owner
of salt n sear catering.

I actually have a lot of outdoor
cooking experience.

When I went back to zambia,

there was a lot
of barbecuing every day.

But who taught me how
to originally start cooking

was my mother.

My mom passed away in 2016.

Today I'm cooking for my mom.

I am the next fire master.

Hello, chefs.

Benoit: And last,
samantha medeiros

from toronto, ontario.

Samantha:
I have everything to prove.

I'm 24 years old,

and I'm the sous-chef
at la palma restaurant.

We actually have
a wood-fire grill

and a wood-fire pizza oven.

I think in order to be
the "fire masters" champion,

I really need
to just stay focused,

taste everything that I make and
showcase what I have to offer.

Hey, chefs.

Here's who you'll need
to impress.

Chef dale mackay has worked
with the likes

of gordon ramsay
and daniel boulud.

Hi, chefs.
Good to meet you.

Benoit: Nicole gomes
is an award-winning chef

and food network personality.

Welcome to the arena, chefs.

Hello, chef.
Thank you.

Benoit:
Ray lampe, a.K.A. Dr. Bbq,

has published nine cookbooks

and is a member
of the barbecue hall of fame.

Welcome, chefs.
We're happy to have you here.

Benoit:
Chefs, I hope you're fired up

because we're about
to turn up the heat.

♪♪

in this first wildfire round,
you'll create a signature dish

that showcases
who you are on a plate.

You will each have your own
top-of-the-line grill station

and use of our "fire masters"
fire pit

as well as access
to our fully stocked

and stacked pantry.

Your dish will be judged
on presentation, creativity

and, of course, taste.

You've got 30 minutes
on the clock,

and your time starts...Now.

Come on, chefs.
Let's go.

Some steak.

Potatoes for
my potato salad.

The big boy next.

For my signature dish,
I am making grilled halibut

with a smoked potato salad.

I'm cutting some mint
and some basil

that's gonna go into my puree.

I handle pressure,
but I'm hustling.

Let's go.
Time is ticking.

I need to get my steak
in the smoker.

Pepper, pepper.

I am stressing, I'm sweating.

I need to make sure
the smoke flavor comes through.

Chef jacques
has the steaks.

He got them started
right away.

Those can rest as long
as he possibly can get.

Today my signature dish
is grilled strip loin

with my mushroom sauce
and a butternut squash puree.

Once they're pureed,
I'm gonna add some salt,

pepper and some mascarpone.

Squash, absolutely love it,
but at the same time,

is it really a veg
that's gonna lend itself

really well
to a barbecue arena?

30 minutes to get that, right?
It's gonna be tight.

Yeah.

Jacques: Butternut squash
takes a long time.

I need to get cooking.

♪♪

beautiful, beautiful, beautiful.

My signature dish is a smoked
and grilled pork butt steak

and sausage
and a coffee barbecue sauce.

A little bit more salt.
I am from germany.

Smoking pork is huge in germany.
Like, people go crazy for that.

Okay, I'm gonna leave them
in here for six, seven minutes.

22.

The piece of equipment that I am
the most fired up to use

is the actual wood-fire pit.

I grab the leeks and I
throw them right into the fire

because I really want
to get that charred,

smoky flavor from them.

Next I grab guanciale

just to help make
this potato salad kick.

I'm using guanciale because
I want to get that smoky,

peppery flavor
into my potato salad.

Chef sam,
what is it about this dish

that's gonna
impress the judges

and get you through
to the next round?

I think it's about keeping
the flavor simple,

knowing how to bring out
the meatiness of the fish

and the acidity from the lemons

and the meatiness
from the guanciale

that's going to just
bring it all together.

Simple, delicious.
Smells good already.

Looking forward
to seeing your dish.

Thank you so much. Thank you.
I want to make sure

that I get my best food
on the plate for the judges.

Right now I'm putting
some grainy mustard,

has a little bit of a kick,
to my vinaigrette.

Chef jacques,
tell me about

what you're preparing
in this signature-dish round.

I'm just sautéing
some portobello mushrooms,

shallots, garlic,
deglaze some red wine.

Got some beef stock,
some butter.

Smoking the beef and then
I'm gonna finish it off

on the fire pit.

And why is this
your signature dish?

This was actually the last dish

I actually made for my mom
before she passed away.

I think the judges
will like it as well.

Very nice.
I'm sure she loved it.

Yeah, she did.

Thank you very much,
chef jacques.
Thank you.

So there's not a lot of time
to find around here,

so I'm just praying and hoping
that this sauce will reduce.

♪♪

raimund: It's time to take my
pork butts out of the smoker

as I need to just start cooking
them on the fire pit.

♪♪

chopping my onions is making
the start of my barbecue sauce.

Ketchup, sherry vinegar,
date molasses, brown sugar

and then on the very end,
my coffee.

It's delicious.

15 minutes left, chefs.
We're halfway through.

♪♪

samantha: With 15 minutes left,

it's time to focus
on my protein.

Halibut is supposed
to be a moist fish,

but it is quite meaty

so it takes time to cook,
and if you take it too far,

it could end up feeling
dry like canned tuna.

Mackay:
Quite rare, though,

to ever leave skin
on a halibut like that.

Gomes:
Maybe she knows when she peels

it off the grill,
the skin will come off.

Lampe: I just think I'd have put
the skin down first.

Oh, this'll be interesting.

I might be learning
some new tricks.

I am not tippy-toeing around.

I grab my steaks,
run over to the fire pit

because I want to make sure
they have awesome flavor.

The fire pit was pretty hot,

but I lower the rack
to get more heat.

Listen up, chefs,
only 10 minutes left. Let's go.

Mackay: Come on, chefs!

That's good,
that's good. That's good.

The fire pit is looking hot.

I'm moving my pork butt
over to barbecue.

I'm putting them on lower heat.

I really want a certain amount
of caramelization of meat --

one level before burnt.

Samantha: Now that all
of my components

for my potato salad is done,

I'm going back to check
on my halibut.

I'm feeling quite upset.
-Looks like it's sticking.

-Oh!
-Oh, my goodness.

-My fish is sticking.
-Oh, my goodness.

If I can't get these halibut
off the grill in one piece,

they're just gonna flake
and fall apart everywhere

and I definitely
cannot serve those.

I'm a little bit worried
for her, though.

Samantha: I am so frazzled.

-My fish is sticking.
-Oh, my goodness.

Samantha: I definitely cannot
serve those.

So I'm gonna try to get
a couple more pieces on.

I'm worried, but I know I can
cook halibut in six minutes,

so I'm just gonna go for it.

She's got time,
but she can't mess around.

♪♪

I've really got to get
going on my leek puree.

So I chop up the leeks
now that they're cool

and I throw them in the blender
with the avocados and the herbs.

Good, just a little bit
more seasoning.

Jacques: I run back and I check
on the squash.

It's not as caramelized
as I would like it,

but time has gone fast.

I need to get this butternut
squash puree on the plate.

♪♪

for me, it's important
to have texture on the plate.

That's why I put my sausages
on the plate

like little trees,
tree trunks.

My rapini over the sausages,

then that gives them height
as well.

I can lean my fennel on.

One minute left, chefs.
Only 60 seconds remaining.

Let's go!
-Come on!

-Come on, chefs!
-Come on!

Samantha: Before I remove
the halibut from the grill,

I make sure
to take the skin off.

It's too tough.
Behind you, hot.

And I just want
to finish my fish simply.

Lemon for that
final pop and salt.

Judges: 10, 9, 8, 7, 6, 5,
4, 3, 2, 1.

Time's up, chefs!

-Time's up.
-That was close.

That was the closest
I've ever seen anything.

[ sighs ]

good job, bro.

Looking at my dish,
I think the element

that I'm the most
worried about is the halibut.

It was a ballsy move
to do it last minute.

Jacques: I spent so much time
on that sauce,

but I forgot one plate.

Damn it.

Raimund: I'm most proud
of what I put on the plate.

The steak was well executed.

I'm gonna make it
to the next round.

Positive thinking
gets you there.

♪♪

chef sam, tell us
about your signature dish.

So today for you, judges,
I made a grilled halibut

with a smoked
potato salad.

Chef sam, you've made us
a really nice composed dish.

I see color
like I want to see

in the "fire masters"
arena.

It's a little bit of char,
a little bit of grill mark.

This is
a good-looking plate.

Thank you, chef.

♪♪

fish was
cooked beautifully.

I was happy with it,
but the guanciale,

unfortunately, some of the
pieces got really hard.

Chef sam, I love the dish
right off the bat.

Love the acidity.
I think that's something

that a lot of chefs
lack in a dish.

Personally, I would love
to get a little bit more smoke

out of the potato given the fact
that, you know,

that was one of the major
kind of preparations.

Chef sam,
the halibut I noticed

while you were cooking it,
you left the skin on.

I like to keep the skin on
so it keeps that barrier

in case that part sticks
on the grill,

I can remove it off.
Smart.

Thank you very much,
chef sam.

-Thank you.
-Thank you, chef sam.

-Thank you.
-Thank you very much.

Samantha: Is my dish enough?

I didn't come here just to
go through round 1 and leave.

♪♪

chef jacques, tell us
about your signature dish.

Jacques: I have a grilled
strip loin

with butternut squash puree.

Chef jacques,
right off the bat,

I would say that you kind of
went a little bit past rustic

and kind of went a bit sloppy
on the plating.

Yeah.

I did not get
any mushrooms or sauce.

♪♪

lampe: Chef jacques,
I love butternut squash.

It's a good addition
on any plate.

But take a look at this.

Now, don't ever take the fat
off a steak for me,

but you got to get it cooked.

If you do go forward, make sure
everything gets cooked evenly

because we're gonna
poke at it.

We're gonna check
every corner.

Jacques:
My mind is ticking.

I feel like I can definitely use

what I learned
from this round of the mistakes

and better me
for the next round.

♪♪

chef raimund, tell us
about your signature dish.

Raimund:
My signature dish for you today

is a smoked pork steak
and a coffee barbecue sauce.

♪♪

chef raimund, unfortunately,
the string was wrapped

around your pork chop.

That was a misstep.

You screw up your product,
makes me feel very, very sad.

Just like a restaurant,
you know,

if someone got that, they'd send
the whole thing back.

Yeah.
Right, judges,
tell us how it tastes.

♪♪

over all, I'm really happy
with the cook on the pork.

It's perfect for me,
it's medium.

I think
it should have pink.

I commend you on the actual
pork butt steak.

It's not something I am overly
comfortable with cooking.

Barbecue sauce,
I think you should have

just maybe put it on
the platter like that.

But I do -- I understand
what you're doing here.

You know, it's a platter.
Thank you.

Chef raimund,
I always appreciate

when a chef sneaks
an extra protein on the plate,

so I like you for that.

I think you've got a lot
of really good elements.

Fennel and apple
and sausage,

the three of those could have
somehow came together better

and made
a perfect side dish.

Raimund: My deconstruction,
I will call it,

that's how I wanted
to serve the dish.

-Thank you, chef.
-Thank you very much.

-And thank you, chefs.
-Thank you.

Let's give the judges
a couple of minutes to discuss.

We'll call you back
when we're ready.

♪♪

the wildfire round
is complete.

And now
that you've had a chance

to taste each of these
chefs' dishes,

how did they do?

To me, chef sam's dish
keeps popping in my head.

Her fish was cooked well.

I think it was, like,
really well seasoned.

When she did make a mistake
with the fish, she recovered.

The only problem I had with it
was the guanciale.

I had some pieces
that really were inedible.

Dale, let's take a look
at what chef jacques

prepared in
the signature-dish round.

Mackay: You know, chef jacques,
I don't like the way

he handled
that beef at all.

I really didn't get
any flavor, any char,

and the seasoning
was flat.

The butternut squash was nice.
I got some mushrooms

and that was a nice
accompaniment to the dish.

I didn't get any sauce.

There was so much more that
it could've been and it wasn't.

Let's talk about
chef raimund's dish.

That was a big plate
of german guy food for sure.

I love a big pork steak.

That was a tough thing to cook
in that short amount of time.

The cook on mine
was perfect,

but the string
was really off-putting

and that's when you have
to allow

those few minutes at the end.

Could it have been
a more composed plate?

Absolutely, but again,

I think he's showing his
german, you know, heritage.

Alright, judges,
have you decided

who will be going home
in this first round?

-Absolutely.
-Yes, we have.

Let's call
the chefs back in.

♪♪

chefs, in this first
wildfire round,

you were asked
to create a signature dish

that reveals
who you are on a plate.

So judges, whose signature dish
was the best in this round?

The chef with
the best dish is...

♪♪

...Chef sam.

Yes!

[ applause ]

I was super happy
to have won best dish,

but that just means
I have more work ahead of me.

Benoit: Congratulations,
chef sam.

You will have an advantage
going into the next round.

Thank you very much.

Judges, it's down to
chef jacques and chef raimund.

Who will you be sending home?

The chef who will be
going home is...

♪♪

judges, it's down
to chef jacques

and his grilled strip loin
with butternut squash puree

and chef raimund with his smoked
pork butt

and coffee barbecue sauce.

So judges, tell us,
who will you be sending home?

The chef who will be
going home is...

...Chef jacques.

Chef jacques,
I'm sorry to say

you've been eliminated
from the competition.

It's time for you to leave
the "fire masters" arena.

Yes.

Jacques: I had a lot of fun.
I'm just happy that I made it.

I feel like my mom
would be watching down.

No matter what the results are,
she'd be proud.

♪♪

chefs, welcome
to the crossfire round.

This round is all about choice.

There are two ingredients
in this barrel,

and you will each use
one of them in your next dish.

Chef sam,
because you won the first round,

you have the advantage here

and you get to choose
your ingredient first.

Want to know what's inside?

I would love to.

Chef sam, which will you choose?

Hot or cold?

Oh!
Oh!

Mackay:
That's a hard choice.

If you choose hot,

you'll be working
with spicy italian sausage.

If you choose cold,

you'll be working with
alaskan king crab legs.

Chef sam, which do you
choose to cook with?

Hot all the way.

Benoit: Chef raimund,
that means

you'll be working
with alaskan king crab legs.

Chefs, there's 30 minutes
back on the clock

and your time starts...

Now.

-Come on, chefs.
-Alright!

-Let's go!
-Woohoo!

Raimund: So these are just
beautiful king crab legs.

I prepared something classic
in the first round,

so this time, I want to assure
I go out of the box.

I'm gonna blacken it.

I'm making smoked
and blackened king crab legs

with a pineapple
and tomatillo salsa.

This competition
is gonna be great.

Judges, our crossfire round
is under way.

Both of these ingredients
are considered

a center-of-the-plate
ingredient.

Lampe: So you've got to get
a little creative

of how you're gonna
implement them

without overshadowing them

because it's such a dynamic
thing to begin with.

Samantha: For the crossfire
round, I am making

spicy italian sausage
with chickpeas.

Think I'm gonna poach
an egg to put on top

and I'm also making a rouille.

A rouille is a traditional sauce
that's typically made

with egg yolks,
potatoes, roasted peppers

and a little bit of acid.

I have a winning dish.

Raimund: I am going to cut out
the best stuff.

The shell of an alaskan
king crab is so tender

that you literally just need
to poke the tip of your knife in

and just slice down.

Delicacy.

You don't even need to crack.

Look at that.
Oh, yum.

That's a huge king crab leg.

Mackay: And essentially
it is cooked,

and so he's gonna have to
really think

about how he's going
to introduce some smoke,

some char, some flavor
into there for sure.

Raimund: You can't give it
too much harsh heat

because it will dry out and
completely destroy the protein.

So I'm just gonna rub
these a little bit in oil

so they absorb the smoke better.

♪♪

samantha: Right now,
I'm just trying to get

a good smoky flavor on these.

Chef sam, you've got the
sausages on the smoker, I see.

Yeah,
I want to get the smoke

that I was missing
in the first round

and make sure I correct
my mistakes

from last round
to this round.

I feel like,
being a young chef,

I have a lot to prove,

not only to others
but also to myself.

You've got quite
the challenge ahead.

Starting to smell good
over here.

I'm liking what I see.
Thank you very much.

I have had my king crab legs

for seven to eight minutes
on the smoker.

It's time to get them going,
get the spice rub on.

So I'm having a little bit
of onion powder.

Blackening spice,
you should have onion,

garlic and paprika and cayenne.

Those are just simple rules.

I'm not sure he's gonna
actually blacken it

with, like,
a blazing heat.

Benoit: Big risk.

But big risk,
if executed properly,

could be a big reward.

I am competitive.
Out of the box, this is my zone.

This is how I cook.

Chefs, 15 minutes.
We're halfway through.

I deglaze the pan
of the chickpeas

with a little bit of chicken
stock to add some moisture to it

and then I throw
in my tuscan kale.

I think that the sausages
have enough smoke on them

so I cut them open,

hoping that the smoky flavor has
penetrated through to the meat

and I'm pulling them out.

Chef sam, quite an interesting
way to go,

but at the same time,

where is the smoke
and the char gonna be?

She's throwing all the smoke
flavor in the garbage.

Yeah, agreed.

♪♪

listen up, chefs,
only 10 minutes left.

Let's go!
-Come on, guys!

Come on, chefs!
Let's go!

You're gonna make it,
you're gonna make it,
you're gonna make it.

There's 10 minutes left,
and I need to get moving.

This salsa is very simple.

All it takes is the pineapple,

tomatillo, lime juice,
olive oil and salt.

It's tangy and it has a very,
very nice crunch.

Trying to peel
some very hot peppers.

The peppers are finally
cool enough for me

to start peeling them.

They're still super hot,

but I figure I don't really have
any more time to spare.

Mackay: Chef sam's got potato
going in the rouille.

Hot straight out
of the water.

Oh.

Samantha: It's pretty risky
making a rouille

because you only
really have one chance.

If you throw the hot potatoes
and hot peppers

in with the eggs
and it cooks the eggs,

you'll be left
with scrambled eggs.

Raimund: The first thing I plate
is my tomatoes.

Beside that, my dollop of
cilantro and parsley emulsion.

I quick splash
to make it look pretty.

Chefs, two minutes left!

I can't forget the king crab.
I just cannot.

Two minutes left.

I haven't even put my eggs
in the water to start poaching.

I know I need a plan "b."

fried egg is better than no egg.

Benoit: Chefs, one minute left,
let's go!

-Come on, chefs!
-Guys!

King crab legs,
it's time for them.

I need to hurry.

In the first round,
I almost didn't finish.

Dude, 47 seconds.

Benoit: He needs to go
two at a time.

He's not gonna make it.

-I need to hurry.
-30 seconds!

♪♪

the last seconds
are about to go down.

The spice cannot be raw.

Benoit: 30 seconds!

If it's hot enough and he can
just put a sear on it,

it might work.

Benoit:
He needs to go two at a time.

He's not gonna make it.

Raimund: I need to hurry.

Samantha: I'm worried
I don't have enough time.

I start with the rouille.

I grab the kale
and the chickpeas

and I make sure I make
a nice little bed for my sausage

and it's just crispy enough.

Judges: 10, 9, 8, 7, 6, 5,
4, 3, 2, 1.

Time's up, chefs!

♪♪

I feel relieved.

The colors are there,
the flavor is there.

Here we go.

[ sighs ]

♪♪

chef sam, tell us
what you prepared

using spicy italian sausage.

So, judges, today
I prepared for you a spicy

italian sausage
with chickpeas and kale.

On the bottom you have
a roasted red pepper rouille

and a fried egg on top.

Chef sam, you know,
right off the bat,

I love
the look of the dish.

I think you are able to take
quite a casual dish

and make it look quite refined,
so I love that.

Thank you.

♪♪

chef sam, actually
what you made here

was a really nice
chickpea stew.

I was kind of hoping
you were gonna grab

some tomatoes or some sauce.

I'm just kind of lacking

a little bit
on the stew part of it.

Chef sam, overall, the dish
looks really pretty.

I agree with chef dale,
it needed more liquid.

The rouille,
I was surprised.

I saw it going into
the food professor,

the hot potato and an egg yolk.

So close
to scrambled eggs.

It's really nice
that you did that.

Lampe: Chef sam,
you needed to somehow

get everything
together better.

The egg might have done it,

but the egg was
a little overcooked,

so that didn't happen.

Chef sam, thank you very much.
Thank you very much.

-Thank you.
-Thank you, chef.

Samantha: I was hoping that
with every bite,

you would take your spoon
and drag it along the plate,

but I completely understand that
it might be a little bit hard

to get all that on one spoon.

♪♪

chef raimund, tell us about
what you prepared using

king crab legs.

I prepared for the judges
a smoked and blackened

king crab leg and a grilled
pineapple and tomatillo salsa.

Chef raimund,
this is quite a presentation.

I don't know that I'm ever gonna
be using that technique,

but we asked you
to step it up from your classic

platter presentation
and you certainly did.

Thank you.
Thank you very much, chef.

♪♪

chef raimund, have you ever
put blackening seasoning

on a king crab before?

No. You said, "you have to
do something with it,"

and I was like, "hey,
why not go out of the box now?"

I really like what you did
with the crab.

I don't know that
I tasted any smoke.

It might be the overpowering
by the blackening thing

that I didn't pick up on it,
but I saw it in the smoker.

I know you gave it
the best shot to do that.

I guess I wish you would've
maybe charred that corn.

I really did think that the crab
was the star of the dish.

I did really like the flavor
of the cilantro and parsley.

I think
it did lift the dish.

Mackay: Chef raimund,
I love the herb puree

and I really did enjoy
the spices on the crab.

Thank you very much,
chef raimund.

-Thank you, chefs.
-And thank you, chef sam.

-Thank you.
-Thank you.

Let's give the judges
a couple of minutes

to discuss what they've tasted.

We'll call you back
when we're ready.

Thank you.

I took a chance
with the creativity.

I went out of the box and I hope

I didn't give the judges
any reason to send me home.

♪♪

judges, that was a very
interesting crossfire round.

We had chef sam
with spicy italian sausage

and chef raimund with those
beautiful king crab legs.

How did these chefs do?

As far as featuring the item,

I think chef raimund
did a better job.

I would kind of
disagree on that

in the sense
that I think chef sam,

I felt like that was
more of a sausage dish

and chef raimund's crab
was a crab dish.

But chef sam, she didn't do
the greatest job of executing

and chef raimund,
real big creativity.

That's definitely a dish
he made up today.

It seems
that creativity goes

to chef raimund.
What about presentation?

Which of the two dishes

was more attractive
on the plate?

From my standpoint,
walking up to chef sam's dish

was much more
appealing to me.

I agree, but chef raimund,
his flavor seemed to be sharper.

That being said, you know,
chef raimund, you know,

did you really taste

the "fire master" arena
in there?

I think I'm gonna go with
chef sam on the flavor.

Chef sam,
she smoked the sausage

and peeled
all the smoke off of it.

I'm going for the blackened
king crab for sure.

Judges, have you made
your decision?

Yes, yes, we have.
Sure have.

Let's call the chefs
back in.

♪♪

samantha:
I'm very proud of my dish,

and I know that
the hot italian sausage

is that star on that plate.

I think what the judges liked
is that

the king crab was my star
on the plate.

I will go to the final.

Chefs,
in this crossfire round,

you were asked to work with
either spicy italian sausage

or king crab legs.

The winner
of this round will

move on to the final round

to face off against
one of our judges.

Judges, please tell us who will
be moving on to the final round.

The chef who will be moving
to the final round is...

♪♪

...Chef raimund.

Whoo!

♪♪

I'm feeling amazing.

I am so happy
I'm given the chance

to go into the final round.

Congratulations,
chef raimund.

You've won yourself
a portable grill

and you'll be moving on
to the final round.

Thank you, chefs.

Chef sam,
you cooked your heart out.

I'm sorry to say you've been
eliminated from the competition

and it's time to leave
the "fire masters" arena.

-Thank you, judges.
-Good job.

Samantha: I had a lot of fun
today, but I regret not thinking

through my final dish
and I learned a lot.

♪♪

chef raimund,
in the first two rounds,

you showed the judges
you can really take the heat,

but now it's time
for the ultimate test.

In this final round,
you'll be facing off

against one of
our "fire masters" judges

and the judge you will be
facing off against is...

♪♪

...Chef dale mackay.

Ah, yeah!

Go get them, man.

Good luck, chef.

Raimund: Chef dale, I know he
has many, many competitions

under his belt.

He's going to make me work
very, very hard.

Mackay: Chef rai's everything
you really want in a chef,

and what I love about him is his
personality and his attitude.

I mean, he loves to cook.

Chef dale, chef raimund,

you're about to face off
in the feast of fire.

♪♪

chefs, in this final
feast of fire round,

you must create
a family-style feast

inspired by today's theme...

...Big in japan.

Ooh!

Jackpot.
I love japanese food.

I love sushi and everything
that comes with it.

Alright.

Benoit: Head to the land
of the rising sun for octopus,

mushrooms, shishito peppers,
ramen, beef and tuna.

Give us your take
on a japanese barbecue.

The stakes have
never been higher,

so we're giving you
each a sous-chef

to help you create
your japanese-inspired feast.

Also in this round, no one will
be here to watch you cook

as these feasts
will be tasted blind.

The judges and I will leave
the "fire masters" arena,

but when we return,

I'll be taking dale's seat
at the judges' table.

Chefs, are you ready?

Yes, ready.
Let's do it.

Chefs, there's 45 minutes
on the clock

and your time starts...Now.

♪♪

nice to meet you, chef.

This is gonna be good.

-Oh, it's full on.
-It's gonna be an awesome one.

Yeah.

We'll go beef
and eggplant.

I want to run to the barrel
right away.

Beef is a huge thing in japan.

I want that ribeye, and it's
a beautiful piece of beef.

Did you get shishitos already?
-Grabbing them right now.

And then I see probably
one of my favorite fish ever --

a beautiful side of hamachi.

You got eggs?
-I got eggs, yeah.

Mackay:
For tonight's feast of fire,

my main course
is char-broiled ribeye

with sweet and sour
miso eggplant.

Smoked and charred hamachi
with shishito peppers

and my other side
is smoked mushroom,

egg and soy hollandaise.

Then for dessert I'm doing
japanese plum and meringue.

It's a good day.

With kombu on it
while I smoke it.

Kombu is like a seaweedy
kind of flavor.

I'm gonna let that smoke
for maybe 10 minutes

and then get it right over
to the char grill.

Beef.

We have the miso.

Brown sugar you have.
Next we have wasabi.

We're grabbing half of
the japanese grocery store.

Oh, yes.
We have the mushrooms.

Saba. Shiso.

Careful with the tuna.
I love ahi tuna.

Shishito peppers.
Thank you.

Sake, soy sauce,
all those japanese goodies.

Perfect.

For my main,
I make smoked ahi tuna

with furikake seasoning
and eggplant.

For my first side,
grilled shishito peppers

with bonito flakes.

For my second side, smoked
mackerel and shiso leaves.

Pepper plants in half.
Grill them.

For my dessert,
sake grilled plums,

mochi and matcha cream.

That menu could go big in japan.

Chef, I'm going
on the fire with this.

Yes, yes, do it. Do your thing.
Fire, yeah.

Raimund: Okay. I work
around you, you continue.

I work around you, okay?

So we are most efficient.

I have this beautiful
piece of ahi tuna

and I take the best center
piece out of it.

I just put it in a bowl
and dress with canola oil.

I'm going to smoke it this time
for 10 to 12 minutes.

I'm gonna put it like that.

Last round, the smoke
wasn't enough.

This time the smoke
really needs to come really big.

♪♪

mackay: The meringue is almost
done. I taste it.

Yeah, let's go
a bit stiffer.

I want to make it
as stiff as possible

so we can take a torch
and flame it.

That tastes good, though.
Good.

Do you want to try
to get some on a tray?

I'm gonna try to do some kind
of crispy meringue as well.

Meringue crisps are going
on the left side.

30 minutes!
30 minutes left!

Shishitos, are we good?
Shishitos, behind.

I want to get a really
nice blister on them.

Here's the sauce
for the hamachi.

Okay.

Actually the matcha,

take a little bowl,
put some powder in there,

take some water
and first stir it up, please.

To make a good dessert,
you need time.

You really want
to taste the matcha.

Not too overpowering,
but you really want to taste it.

You want to taste it
and you go like,

"yes, this is matcha."

this is rice cooking,
some mochi.

Mochi is a japanese rice ball.

It's gonna go so well with
the plums and the matcha cream.

Time for the plums
to get soaked.

How are they doing?

-Yeah.
-Yeah.

Suddenly, I see the plums
and aubergine is burnt.

Black.

If I want to win
the feast of fire,

I have to start over.

Raimund: Time for the plums.

I forgot about the plums
and the aubergine.

Yeah, my plums
and eggplant were burnt.

Find a solution.

Eggplant went a little dark

so we are going
to fix it quickly.

I am going to just cut it off.

And then do me a favor,

those plums,
put them on top of here.

-Yeah.
-Yeah.

So that doesn't happen
a second time.

Man: We're gonna torch these
right on the plate, chef?

Yeah.
Okay.

Get the hamachi off the smoker.

Luckily the infrared grill
is super, super hot

so I can give it a really
quick sear on both sides.

The infrared is really,
really good.

It's perfect for this.

10 minutes left,
10 minutes!

We have the tuna
smoked right here.

Brush it in a little bit
of the miso glaze.

Woman: Yeah.

So I take my furikake seasoning,
which is basically a nori dust

and totally surround
my ahi tuna with it.

Quickly give it a sear
in the pan

and I love to eat
this dish myself.

This is mackerel
or in japanese called saba.

The bones are very hard
in mackerel,

so it takes a lot of effort
to get them out.

If I have bones in the fish,

I will go home
without the money.

Why are there so many?
I hate it.

I take my mackerel
and put it in the smoker.

♪♪

do you want to get
the eggs going?

Yeah, absolutely.

Mackay: Very happy with the cook
on the steak.

I'm just glazing it
in the kind of miso

sweet and sour glaze
I made for the eggplants.

My hamachi fish
is cooked beautifully.

I've got some shishito peppers.
I'm gonna nappe the sauce.

Tastes delicious,
I'm pretty happy with it.

Raimund:
We have five minutes left.

Plums in first and then place
all the rice on top.

It's time to plate
my main course.

The tuna is going onto
my main course plate.

Make it a little bit shiny.

Beside the aubergine
with my miso glaze.

I have to top it with my ramen
noodles and with the dashi.

Open the mirin,
open the mirin.

Open the bonito flakes.
Mm-hmm. Here.

Go run and grab
the salmon caviar.

Salmon caviar,
middle fridge, go.

20 seconds!

Mackay and raimund:
10, 9, 8, 7, 6,

5, 4, 3, 2, 1.

♪♪

mackay: At the end of the day,
it's about food.

I'm quite happy with it.

I think there's quite a bit
of diversity from dish to dish.

Raimund: Very, very happy,

and I'm going to be the next
"fire master" champion.

♪♪

alright, judges, we are here
with our feast of fire,

big in japan.

The first chef
has prepared for us

smoked ahi tuna
with eggplant,

grilled shishito peppers
with bonito flakes,

smoked mackerel
with shiso leaf

and then we're going
to finish off

with sake grilled plums

with a bit
of mochi and matcha cream.

Ooh!
Lampe: Wow!

Let's dig in.
Okay.

Oh, this is beautiful.

This smells amazing.
Mm-hmm.

♪♪

the tuna with the eggplant
is a stellar dish.

I think it's interesting
that this chef smoked the tuna.

Everything that was smoked
was done perfectly.

Mm, it's almost like I felt
the tuna was a steak

because it was
so nice and meaty.

Yeah.
Yeah.

Furikake on the outside
is really neat.

It feels authentic.

The eggplant
is clearly sweet,

which I didn't expect,
but it works.

Overall that's
a really nice dish.

Yeah, I agree.

How do you feel about
the mackerel and noodles?

There needs to be
a lot more flavor.

Right now, it's a little bit
one note for me.

The noodles, yeah,
there's not much going on there.

I really get the smoke
on that shishito pepper.

It's probably
from those bonito flakes.

It's like a lot of
bonito flakes, isn't it?

It is so strong.

I feel like I smoked
a tuna cigar.

To be honest,
I really liked it.

I'm ready to check out
this dessert.

Oh, it looks interesting.

This chef has prepared

grilled sake plums
with mochi.

It's a rice cake
essentially.

Oh, I know, it's super enticing.

You know, I really
want to love this dish.

I think the balance
of how much cream there is

compared to the plum and
the sticky rice is a bit off.

I agree, I think there should
be more plum, less cream.

I keep eating it,
that's for sure.

This first chef certainly
brought the taste of japan

to our table
this evening,

and I'm really looking
forward to seeing

what the second chef
has prepared.

Yeah, let's do it.
I'm ready.

♪♪

alright, judges,
our second feast is here

and this looks
absolutely fantastic.

This second chef has prepared
char-broiled ribeye

with sweet and sour
miso eggplant.

Smoked and charred hamachi
fish with shishito peppers,

smoked mushroom
and egg with soy hollandaise

and we'll finish off
with plum and meringue.

Ah, yum.
Beautiful.

♪♪

I really love the flavor
of this ribeye, delicious.

Yes.
I love the glaze

that this chef
put over the top.

And I get the smoke
on the grill in that.

It's got
a nice flavor to it.

Cooked beautifully but
could use a little more char.

Nice char
on the hamachi.

It's almost done
in a tataki style

with the sear so light
on the outside.

They didn't slice it thin
like a tataki.

Mm. Do you get the smoke
off the mushrooms?

I do.
Mm-hmm.

I love the use of all
the asian mushrooms.

Yeah, and they're
cooked real nice.

Lots of texture left.

And egg,
like, it's so unctuous,

but, for me, a little
lacking on seasoning.

I expected, like,
a punch of soy.

I know we had plums
in our first dessert

and this chef has prepared
plums with meringue,

but it's gorgeous.

I can't wait
to get in there.

Oh, wow,
it looks amazing.

Wow. This is beautiful.
I'm blown away.

Me too.

Cooked meringues made
on a grill or smoker.

And the plums
are cooked perfectly.

They're grilled.

They still have
a nice texture to them.

They're not too soft
or too hard.

It's interesting,
it's sweeter

than I would ever expect
from a japanese dessert.

This is a true example to me of
letting the ingredients shine.

Another incredible
japanese-inspired feast.

This is gonna be
a tough one to call.

Let's take a look
at these main dishes.

Our first chef
prepared that seared tuna

with the furikake,
and the second chef --

roasted ribeye
with the miso eggplant.

Oh, it's so hard.
They were both so good.

I really liked
the tuna dish.

The texture and the meatiness
of that tuna.

I think I'd have to go
with the ribeye.

I've never eaten
anything like that.

I thought
it was really good.

When I think about which one
I would order again,

I'm kind of leaning
towards the steak with ray.

Let's take a look
at our side dishes.

The first chef, the mackerel
with the cold noodles

and the shiso leaf,
it was a miss for me.

Those leaves
were nice and all,

but it needed more
on that.

The second chef --

the hamachi fish
was cooked perfectly.

Yeah, for me,
the hamachi was the highlight.

I think that was
a perfect application

for the "fire masters" arena.

I keep thinking back to the
first chef's shishito dish.

The perfect bar snack
and I really liked it.

You know, to me, I'm not
that familiar

with bonito flakes,
so I kind of liked that dish.

That's true.

What did you think about
the second chef's mushrooms?

The egg was cooked nicely,
but at the end of the day,

it was just some
grilled mushrooms,

so that probably wasn't
my favorite.

Let's take a look
at these two desserts --

battle of the plums.

The first chef's plum dish,
too much matcha cream.

The second chef's plum dish,
want more plums,

want more plums.

I'm with that second one.

I can still taste it now.

So, judges, stiff competition
in this round.

However, there can only be
one winner

in the
"fire masters" arena,

and I think
we've made our decision.

I think we have.
Absolutely.

Let's call the chefs
back in.

♪♪

mackay:
I walk in with chef rai.

I didn't really see what he did
and he's a very capable chef.

I'm not totally certain
I'm gonna win this.

Raimund: We had some troubles
in this cook,

but we recovered quickly.

I'm gonna win those $10,000.

I want to believe.

I want to put that
positive energy out there.

[ sighs ]

chefs, tonight you brought us
the flavors of japan.

They were big, bold,
and exquisitely balanced.

Thank you very much.

As you know,
these feasts were tasted blind.

In the first feast,
we loved the smoked ahi tuna.

It was cooked to perfection.

In the second feast,
we loved the cook on the steak.

The glaze added a sweet richness
that really elevated the dish.

Chefs, we have made
our decision.

Both of your
japanese-inspired feasts

were spectacular,

but there can only
be one winner.

Tonight's winning feast is...

♪♪

...The second feast --
char-grilled ribeye

and the plum meringue dessert.

Good job, man.
Thank you.

I was worried.
Thank you very much.

Congratulations, chef dale.

You are tonight's
"fire masters" champion,

and you have successfully
defended your title.

Well done.

Thanks again, man,
honestly.

Thank you.
Killer job.

It feels great to win,
obviously.

Chef rai is an awesome chef,
so, yeah, it's a good day.

Benoit: And congratulations,
chef raimund,

for an outstanding day
in the "fire masters" arena.

You cooked your heart out,
and you should be proud.

I am. Thank you.

My smiling speaks for itself.

I had a lot of fun.
I enjoyed myself very much.

I made myself very, very proud.

Thank you again, chef.

It was a pleasure
to have you here today.

Thank you so much.

♪♪