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Hi, I'm Jackie Tranchida. And we're at New York's Institute
of Culinary Education for the first ever Cabin Pressure Cook-Off.
[MUSIC] [SOUND] We started with four. Three remain. Only one
chef will walk away with the grand prize, a seat
on Delta's culinary team. So please join me in welcoming
back our remaining chefs. First up we have Linton Hopkins
of Atlanta's Restaurant Eugene, our reigning winner. From Memphis, Kelly
English of Restaurant Iris. And George Mendes. Now all meals
served in flight, are first cooked on the ground, plated,
chilled and then transported to the aircraft. Flight attendants then
reheat each dish before serving, so, for your second challenge,
create a main course. Plate, chill, reheat and serve. You
have 90 minutes to get your main course chilling. Chefs,
you're now free to move at the kitchen. [MUSIC] [SOUND]
[MUSIC] Oh, simmering cauliflower? Yeah. What's going on this? It's
gonna be a leek and cauliflower fondue that we're gonna
put underneath the a little bit of fillet. We're roasting
beef and making a sauce with it. I'm making some
comfortable food, there's nothing more comforting to me than beef.
What are you doing? This Plate is only gonna be
about layering the flavors, reductions, sweating, obviously, and sort of
a slow infusion of flavor. So many times, we look
at southern ingredients and we think, oh, it's all about
pork. It's overcooked vegetables. The plate for the second challenge
is about freshness and seasonality. Tomatoes and summer squash and
fresh lady peas. And there's not one pork product in
that. So what is the grand master plan? The grand
master plan is basically a stew of lobster with lentils.
A soup is always better the next day. So we
get a lot of flavor right at the beginning. It's
chill down, and taste even better after it's chilled. With
the cooking underway let's say hello to our judges. We
have a new guest judge today. Mark Maynard-Parisi is the
senior managing partner for Blue Smoke. Tell us about some
of the challenges of creating in flight meals. One of
the challenges is interesting because these guys are gonna face
it today. You're fully cooking a protein and vegetables and
sides and sauces. You're refrigerating it, and then you're brining
it up back to temperature sitting in an oven. So
you have no more control. We're talking about putting stuff
up in the air and transporting it and chilling it
and reheating it. It's just another challenge. The great about
this business is that there is always something to learn.
It is actually about lengthening the time that you can
do advance prep on a complete dish, put it in
sort of this stasis mode, and then use technology of
time and temperature to finish. So is this thing lobster?
Michelle what would you say about that? Chill and reheat?
He has to under cook it. Or he's gonna be
in a little bit of trouble. What is that? That's
the lobster roe, lobster tomalley. Got a really intense flavor
of lobster and then that's gonna flavor everything at the
very end to really give that powerful flavor of lobster.
It's a bold choice for sure, but I heated it
up very delicately. So I take the tails off, cook
those for three minutes. And then I took the claws
off, cook those for six minutes. All right chefs, you
have an hour before you have to chill your dishes.
I'm just delighted at how much connection to each person's
sort of culinary heritage these dishes appear to be demonstrating.
Kelly is okay. Kelly hangs there. It looks like it.
I think he's just having a drink. I feel bad
as a sommelier I should be over there helping out.
I have this adult proof bottle of sherry that can't
be opened. I'm cooking my mushrooms and I'm trying to
deglaze my pan with this sherry and I can't get
it open. And I come to a point where if
I don't get this bottle open, they're gonna over cook.
[SOUND] [MUSIC] Did you see what he just did. He
sabored it? Well, he kinda. You straight up took a
knife. [LAUGH] Well, I didn't feel like I had much
of a choice. Everybody was looking at me. How are
you feeling about throwing this in a refrigerator and cooling
it down? I think it will be good. There's a
lot of. Moisture in here. Wait a minute. He pulled
out bone marrow. He won me. You had me at
bone marrow. You had me at bone marrow. I see
the bone marrow. And, I think, it'd just be a
great little twist to throw that in at the end
of our sauce. Funk it up a little bit. Bone
marrow is Miles Davis. The clock says 15 minutes left,
chefs. Now are you worried about chilling this down? One
of the reasons we're plating so early is I want
to chill each component on its own instead of covering
it up while it's still hot and maybe. Causing some
steam and some moisture. Right. It's very hard with reheating
because we're covered in foil and then it become mushy.
So what are you gonna do for that? And I
thought maybe Little holes in the foil to create a
convection current about the steam and the release of air.
Cooking is very similar to alchemy. You're not sure until
you've done it a bunch of times. Chefs you have
five minutes left. [MUSIC] Thirty seconds. Time to get your
main course ready to chill. I'm getting like, worried. [MUSIC]
Ten seconds. [MUSIC] Five. Four. Three. Two. Time is up.
All right. [APPLAUSE] May the best man win. Yeah buddy.
Just like in airline. Meal, each chef creation is cooled
for a few hours, put back in the oven, then
we're gonna heat them up and served them up. [MUSIC]
Here we go, so it's crispy, pan-sauteed chicken, shelled lady
peas, Ireland tomato fondue And a summer squash casserole and
the mustard au jus. And then the kale salad, which
has been macerated with blackberry juice. Then we have a
vollmer, premier cru, and pinot noir. The vegetables make it
a really hearty dish, but not heavy. It's great. It's
clean, but yet so satisfying and hearty and rich and
comforting. How did you choose this one? Well, I could
just drink wine from the region of Burgundy the rest
of my life and be completely satisfied. Well done, Chef.
Honestly, I think it was a beautiful combination. There's that
earthiness from the Burgundy region bringing out that earthiness in
the kale and the beef. To me it is just
like a stroke of genius. Well, thank you. Thank you.
So what we have here is a little fillet of
beef. with a little bit of collar flower and leek
fondue there is some artichokes that we roasted in brown
butter some root vegetables and this is just a little
roasted beef jus finished with just a little bit of
Bone marrow. That was the bone marrow. Because you had
it, you might as well. The gremolata is a really
nice spark plug of acidity. I love how the cauliflower
actually works with the sauce, as well as a kind
of a starch. This is where I get to the
point where I'm like, oh, this is why I'm not
a vegetarian. Thank you, chef. So this is a lobster
and a lentil stew. There's some spices in there, flavored
with the lobster sauce that I made. There's some cinnamon,
a little bit of star anise. And then, we took
the roll of the lobster also and cooked it and
sprinkled it everywhere so you get a much more flavor
of lobster intensity as well. And the wine you're drinking
is one of my favorites. [UNKNOWN] I'm really impressed by
the texture of the lobster. I'm really. Amazed at how
its cooked perfect. Yeah, I agree. it doesn't taste at
all as though it was reheated. No. Tastes as if
you were cooking it the first time. Those spices just
do a big bear hug with the wine. Well done.
Thank you. I appreciate it you guys. Thank you. [UNKNOWN]
fried chicken, the most beautiful Perfect dish. All the textures,
all the flavors. The other thing I thought that was
really interesting of it was a very American dish. Right.
It just showed that American food is a cuisine. Once
again, Linton blows us away. Yes. All right. Well let's
talk about Kelly's dish. Not something maybe I hadn't seen
before. Right. And But, man. Talk about not being able
to put my fork down. It was one of those
dishes that revealed itself as you ate it. Yeah. You
sort of discover a little piece of onion or some
more sauce. Not the ah-ha when you set it down,
but the ah-ha as you ate it. [LAUGH] Right, right.
Right. Nice. And George, that lobster just was really intriguing
Interesting If in fact it is 30% of our taste
buds that we're gonna lose. If you took away 30%.
No problem. No Problem. No spicy heat just spice and
so the lobster still got to sing out and then
putting the lobster coral really amped that lobster taste. We
started with all incredible chefs, and they have outdone themselves.
Oh yes. Like there's no Theres no mistakes. It's perfection
after perfection after perfection. I'd like to get voted off
the judging panel right now, just so I don't have
to make a decision. But I think we have one,
right? I think we do. [MUSIC] Hello chefs. In the
second challenge you were asked to create a main course
that could be chilled and re-heated and then served in
the style of in-flight service. Linton, your take on chicken
fingers blew us away. We couldn't have imagined something that
would turn out so crisp and those peas are the
things of legend. Kelly, you did it again, where you
created a dish where I couldn't figure out what the
perfect bite was and the sauce, we can't stop talking
about the sauce George, a perfectly cooked lobster to boot,
and then that salad on top of it was the
icing on the cake. So, having said all of that,
one of you did rise to the top. [MUSIC] And
the And the winner of the second round is Chef
Linton Hopkins. [SOUND] Wow. [LAUGH] Awesome. Thank you very much.
That means George and Kelly, one of you has been
cut. [MUSIC] And I wish I could be voted out
of the kitchen rather than Than be in this spot
right now, but Chef Kelly English, you will be on
the next flight home. Well, thank you all so much
for having me. We had criteria. Everybody was on a
par on taste, so where we had to go was
things like presentation and creativity. Sure, I'm disappointed, but these
are world class chefs. I leave here. Head held high
and glad that I got to cook with some friends.
I feel good, but I can't let anything down. Now's
the time to close it out. I'm a big baseball
fan, so you don't want to call a no-hitter in
the 7th inning- but I want to win it all.
All right. Here we go. [SOUND] We're going neck to
neck. [LAUGH] Bravo. [APPLAUSE] Kelly is going home, but that
mean Linton and George will go to head to head
for a spot on the Delta Culinary team. Be sure
to stay tuned as the competition continues here at the
Institute of Culinary Education. [SOUND] On the next Cabin Pressure
Cook-off. [NOISE] Yeah, yeah. Wow. You both really just exceeded
our expectations, one did stand out as best. The winner
and the newest member of the Delta Culinary team is.
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