Marcel: I'm Chef Marcel Vigneron.
I've had over 15 years of experience,
and I use a new style of cooking
referred to as molecular gastronomy,
which is used by less than 5% of chefs worldwide.
Look at that.
After "Top Chef", I needed my next challenge.
So I decided to give catering a shot.
I've set up a state-of-the-art kitchen...
With my team in place, my new adventure begins.
To Marcel!
Real people, spectacular parties,
and the most outrageous food
you've probably ever imagined.
Announcer: Tonight...
Move your [bleep].
the wheels come off
when Marcel and his team are hired by a client...
Yaniv in the house.
- Ohh! - What's up, dude?
to cater the launch party
for his vintage motorcycle clothing line.
I wanted to do something spectacular
and I don't want it to be just a quick, simple party.
Marcel and enlists the help of party-planner, Nilo G.,
to transform a gritty motorcycle shop
into a sexy nighttime scene.
Glad to have you on board. And thank you.
Thank you.
Will the pressure of creating an innovative dinner
out of a garage be too daunting to deal with?
I have to figure out a way
to transform this welding room
into a workable kitchen.
What happens when Jarrid takes on the tough task
of turning a chopper into a functioning grill?
Oh, my God.
And will Marcel and his team stick together...
- I have one question. - What?
when the dishes start to fall apart?
I have not seen one finished dish.
You see what I'm sayin'?
No, I don't see what you're [bleep] saying.
If you're gonna get in my face and yell,
I'm that close to punching you the [bleep] out.
[bleep]
Welcome to the future of food.
Welcome to Marcel's Quantum Kitchen.
♪ Marcel's Quantum Kitchen 1x03 ♪ All Revved Up Original air date on April 5, 2011
-- sync, corrected by elderman --
The last couple of parties have been pretty cool
but I'm really excited about this one,
'cause I think it's a good opportunity for us to shine.
An actual manly party.
Marcel: Jarrid and I are
at the Power Plant Custom Motorcycle Chop Shop.
- Hey. - Yeah.
To meet with the owner, Yaniv,
to discuss the launch party of his new clothing line.
- Rad shop you've got here. - Thank you.
We build custom bikes from scratch.
They're all vintage. We build them from old used parts.
Marcel: So you make your own clothing?
Yeah, we make our own T-shirts.
and some jackets and stuff
and we're actually replicating the vintage look.
Yeah. No, it's like, it looks totally weathered.
- It does look vintage. - Yeah, yeah.
We've been working on it for a while and finally
it's ready and I want to show it to the world.
Yaniv: I hired Marcel because
throwing this party for the clothing line,
I got all kinds of buyers coming,
my friends are bikers, you know.
I hope that Marcel can pull it off and make this
the right atmosphere for everybody to be happy and enjoy their night.
These are all the projects we have going on right now.
Yaniv: From word of mouth that people have told me,
he's not your average chef.
Just like my bikes are one of a kind,
I wanted to do something special with the food.
This is what I was thinking for the kitchen here.
[bleep]
Marcel: The area that Yaniv has designated for the kitchen
is not actually a kitchen at all.
It'll be my first time cooking inside of a bike shop.
But I think we can probably make it work.
Yaniv: My shop isn't really an ideal place to cook.
I saw his reaction on it and I'm starting to think
that maybe I should just leave it up to him
to do what he wants. I hope he can pull it off.
So the bike and this lift--
- Yes, if you can make it-- - Cannot go away.
If you think you can make it happen here,
this is my perfect ideal for the--
For the area?
I have to figure out a way to transform this welding room
into a workable kitchen that I can serve my food out of.
Let's talk about the menu.
I'm thinkin', it's a motorcycle shop,
it's not a like a-- like formal dinner party.
A bit more rustic. Okay.
I might just take some classics and just update 'em a little.
Do you like macaroni and cheese?
I love macaroni and cheese.
I used to use these to actually kind of make tubular macaroni.
Do you think I could maybe borrow some of these?
- Yeah. - Maybe take 'em back to the kitchen?
This is my answer.
I'm basically trying to use the shop as my muse,
to get different ideas for what sort of food these bikers are gonna like.
My gears are-- are flippin' on overdrive here.
One of the main reasons why I brought Jarrid with me today
is because he does welding,
just kind of a rocker/biker,
loves choppers.
I might be just getting in way over my head with thinking this.
Jarrid: I'm looking at this bike and it's all ripped open
and I start to think,
a lot of those parts could be kitchen parts.
[no audible dialog]
What if I built a bike
and made it a cooking station?
I'm thinkin', like, fire shooting everywhere
and I'm thinkin' maybe saddlebags that are fryers or stoves.
What I want to do is make an actual cooking station
that is a piece of sculpture that is a work of art at the same time.
So it looks like a motorcycle but it's actually--
It looks like a motorcycle, but it's an actual station.
Sort of like a food truck but like a food bike.
- Yeah. Exactly. - Totally.
And I have no time, really, to do this,
but I really want to make this happen.
And I think if I got crackin' on it--
Sleep when you're dead.
I'll sleep when I'm dead, exactly.
Transforming a bicycle into a cook station is rad,
and if we can pull it off, I think it'd be sick.
So where's this actual--
where's the party gonna happen?
- Where's it gonna be? - Well, I was thinkin'
right outside the door
when you walk out of the garage.
- Yeah. - Let's go check it out.
This parking lot screams
ghetto, garbage, dumpsters,
oil stains and graffiti.
I think we should talk vision.
How are you kind of envisioning this whole
parking lot transforming into the party space?
I was gonna just, like,
have some models show the line.
Kind of, like, set up a runway?
Not-- not really a runway,
just kind of, we open the garage door,
and they'll just be coming out.
You know what I'm thinking,
I'm gonna need servers.
What if we have your models that have your clothes
kind of walking around carrying my food?
I like that idea.
I think that's a great idea.
- Yeah? Sweet. - Yeah.
I've got an event planner
in mind who can actually set up that whole thing.
And she'll take care of it.
Normally, I'm just hired to cook,
but Yaniv wants me to take care of all the details,
so I want to make sure I hire a great party-planner
to help get everything done right.
Maybe we'll just, you know,
like transform the whole, sort of, environment.
No, please do.
I would love to make it look like, when people show up,
to be like a surprise when they walk in to something new.
All right. Got a lot of work to do.
- Yeah, we do. - So, um...
we should probably get out of here.
All right.
The party should be really cool.
It's at this custom motorcycle shop
called The Power Plant.
I've decided to hire Nilo G.
because I've been to several events she's put together,
and she always does an amazing job.
And on top of that,
she has experience casting models.
I was thinking that maybe you could kind of
help us come up with some models
and maybe do a casting.
Nilo G.: We gotta make sure that this event not only
is authentic to what they stand for,
but also create a really sophisticated vibe to the party.
We have to find really good looking people
who also know how to serve.
Exactly.
And I think we should do something really fun.
Instead of just having people, you know,
walking around and carrying trays,
if we can kind of think outside of the box
and do some more creative stuff.
Mm-hm. Definitely.
I'm thinking this is cool. I like it.
What this guy, Yaniv, does
is builds motorcycles from scratch.
And he's launching his own vintage clothing line--
- Robyn: Ooh. - Which is the reason for this party.
What I'm thinking
is modernized pub dishes or American classics.
Well, burgers.
Devon: Burgers, absolutely.
- Fries with the burgers. - Marcel: Fries.
But we can't just serve fries,
We gotta sex 'em up a little bit.
Animal style, baby.
Animal style.
My vision for this particular menu
is to just take American classic dishes
and do our own sort of spin-offs.
I don't think you can get any more American
than mac and cheese, right?
Mac and cheese is American.
Why don't we call it mac and chains?
Oh, ding, ding, ding!
Chicken fried steak.
That's pretty American.
That is pretty bomb.
What do bikers drink?
- Beer. - Beer and bourbon, really.
What about a root beer float?
I really like this idea.
What if we did a ginger and whiskey,
- and that's the root. - I love the concept.
My specialty is cocktails,
and I'm really excited that every party,
I get to come up with a cool cocktail
to fit the theme.
The whole idea of the root beer float
not actually using root beer,
and having the ginger be the root,
and then for the beer,
we're gonna do a beer spherification.
I feel like we need a dessert,
like an American dessert.
Pie?
Apple pie.
S'more. Marshmallows.
- That's a good idea, dude. - S'mores.
I think this is kind of a good place to start, now.
This brainstorming session went really well.
We basically just want mac 'n chains,
chicken fried steak, animal style fries, s'mores,
all those down home dishes that you would find in any sort of diner,
and customize them just like the way Yaniv customizes his bikes.
Ready to make some macaroni?
- Yeah. - Let's make some macaroni.
- Mac 'n cheese. - Mac 'n cheese, baby.
This is not your mom's mac 'n cheese.
The idea behind the mac and chains
is to serve macaroni and cheese
that isn't actually made from macaroni.
We want the macaroni to be made from the cheese.
We're gonna take this milk,
we're gonna take this cheesy product,
and then we're gonna take our polysaccharide.
Polysaccharide is actually derived from red algae off the coast of Japan.
A polysaccharide is a complex carbohydrate
that I'm using to jellify my cheese noodles.
We're gonna blend it in with our milk,
and that's gonna hydrate the polysaccharide.
And then we're gonna bring it up to a boil
so that way it activates and it's gonna give it it's jelling properties,
it's ability to control water.
Once we do that,
we're gonna take our frozen copper rods that we made,
and we're gonna dip them,
and as soon as this frozen rod
hits that hot jellified liquid,
and it's gonna set around the outside
of this copper rod.
Once that happens,
we want to actually slide it off.
Ohhh.
As soon as I dip these frozen rods
inside of the cheesy solution,
the Jell-o is gonna instantly form around the rod.
So, like, in...
and out.
It looks like it'll work
but the tip is protruding.
Devon: Oh, there we go.
But it looks like it's breaking.
Jarrid: It's not gliding off smoothly.
Marcel: I'm kind of perplexed.
Unfortunately, we're gonna have to take this whole project
and do it over again.
Marcel: This is the most difficult environment
that I've ever had to do a party in.
Look at this makeshift kitchen.
It's gonna get hot in here.
Do not come in here.
I have not seen one finished dish. You see what I'm sayin'?
No, I don't see what you're [bleep] saying.
You've got 50 hungry bikers out there.
Move your ass.
The herbs were added too soon,
there wasn't enough oil on the pan.
Like, I thought I asked you to show him how to do it.
Here's the problem.
As soon as we dip these rods inside the solution,
they warm up.
Making these cheese noodles is extremely difficult.
It's almost like a science experiment.
In order to get the noodles to slide off the rods,
everything needs to be at the appropriate temperature
and for the right amount of time.
We need these things to be ice cold when we drop 'em in here
because if they're not ice cold, it's not actually gonna work.
The noodles are gonna be entirely too thin
and we don't really have the time to wait
so we need to actually freeze these rods
in between each session.
Suggestions?
- Nitrogen. - That'd be the way to go.
It's safe to use liquid nitrogen in this process,
because the nitrogen evaporates extremely quickly
and it's never being consumed in the resulting dish.
It's just used to freeze the rods,
so that way when you dip it into the cheese mixture,
it'll adhere around the exterior.
Careful, chef.
It only killed The Terminator.
Oh. God, you did kill The Terminator.
Back to operation making noodles.
Jarrid: Okay. Freezing these puppies up.
You know, if you open that lid...
in a second. Great.
Right now is good.
Look at that.
- Oh, my God, that's beautiful - Nice, nice.
Robyn: Ooh-wee, look at that.
I'm really amazed.
It was not looking like it was gonna work.
Robyn: Nice noodles, baby.
All right.
This is operation beef tongue,
which is going in the animal style fries.
That sounds delicious.
The idea behind the animal style fries is,
animal style fries are normally made with Russian dressing,
grilled onions, and French fries.
For my version,
I want to make a caramelized onion puree
instead of grilled onions,
and I want to make a mayonnaise out of beef fat, tomato powder and vinegar
instead of Russian dressing.
And then lastly, add the addition of beef tongue
to kind of open up people's minds
and change these bikers' paradigms
on what food can actually be,
and the beef tongue, when prepared properly, can be delicious.
I kind of just wanted to blow up the animal style fries,
and I felt like cooking some beef tongue.
And it kind of has a little bit of a gamey flavor.
We gotta kind of draw out some of the gamey flavor.
- Okay. - So what I've done here
is made a brine.
And what we want to do is just pour that
right over the beef tongue.
We have cinnamon sticks in there, juniper berries,
make sure those are fully, fully submerged.
How long should the beef tongue brine for?
We're gonna go ahead and brine these for a day.
We'll come back tomorrow,
and then we're gonna cook 'em confit.
Confit is to cook something in it's own fat,
which makes your end resulting product
very moist and delicious.
Hopefully, they'll like it,
and if not, then we'll have some pissed off bikers on our hands,
which, I don't know,
we'll let Jarrid take care of it or something.
Yeah, let him handle the pissed off bikers.
Let's make some ice cream.
- Yay. - For the s'mores.
Fantastic.
S'mores don't typically have
- ice cream, right? - No, they don't.
- They have marshmallows. - Marshmallows.
So what if we make marshmallow ice cream?
Sounds like a brilliant plan.
Well, the only problem with s'mores,
marshmallows are usually hot, right?
If we use ice cream, it's not really gonna melt the chocolate.
Unless we make a hot ice cream.
- Like fried ice cream balls or-- - Kind of.
I gotta serve s'mores
like nobody else has served s'mores before,
so what I want to do is make an ice cream base
made out of marshmallows
that is gonna react the same way on the outside
when you heat it up,
but on the inside,
still have a temperature contrast to make the s'mores.
We will combine marshmallows with milk and jelling agents
and then freeze it.
So the consistency will be similar to ice cream.
We'll then blow torch individual scoops
so the outside will be roasted,
while the inside remains cool and creamy.
The scoops will then be served on top of
chocolate and graham crackers.
What we're gonna do is use a different hydrocolloid
that we haven't played around with yet.
This is gellan f.
What a hydrocolloid has the capability of doing
is controlling water.
And taking any water-based solution
and turning it into a different texture.
I'm really interested to see
how we're gonna go about this hot and cold extravaganza--
- Me, too. - of marshmallow loveliness.
That's why-- why don't we just test it out.
- Do it. - So the idea is that
we're gonna make a flavorful base from the combination
of both bruleed marshmallows,
but also raw marshmallows.
- So, do you want to go ahead and kind of-- - Yeah.
Not too crazy,
but just torch 'em a little bit.
You're bringing sexy back to the beef fat.
What we want to do is actually use this for our mayonnaise, right?
For our Russian dressing,
which is gonna go on the animal style fries.
Marcel: The idea behind the animal style fries,
I mean, this one's for the bikers.
We've got beefonaise,
which is like my brand new creation of a mother sauce.
Instead of using a regular olive oil,
we're gonna substitute that oil for beef fat.
Who doesn't want mayonnaise made with beef fat?
Being the fat ass that I am,
I'm like, beefonaise sounds amazing.
I threw in some pepper corns, white pepper, black pepper,
bay leaf, garlic, thyme, a little rosemary in there.
Devon: Which sounds delicious.
Sounds delicious. Hopefully, it'll work,
'cause I haven't actually done it before.
Dude, these noodles are looking fantastic.
I haven't tasted it yet.
Oh, man.
Marcel, I think I screwed this up, dude.
I scorched that milk.
I think I should have put it in separate pans and cooked it,
'cause it tastes like char.
- It tastes burnt? - It tastes burnt.
Yeah, it tastes really--
Oh, man. You can even--
You can smell it. Tastes like plastic.
Jarrid: Finally figured out how to make the noodles,
and they're burnt.
I should have tasted it.
That's 101.
Really is 101. I should have known that.
That is [bleep] burnt.
Oh, my God.
Marcel: With this particular dish,
nothing seems to be going right.
I can't believe
Jarrid didn't taste the cheese mixture
before he dipped the rods into the nitrogen.
And we have to start entirely from scratch.
There's no way we can serve this.
No.
We need to make the whole thing over again.
Let's pray that we don't scorch it again.
It's gross. It's [bleep] gross.
- I'll go back at it. - I can't even look at it.
[bleep]
Marcel: We have to make this over again.
Yeah.
[bleep]
Marcel: The mac 'n chains dish
has been a lot harder to execute than I thought.
We're gonna do it again,
we're gonna do it in a smaller batch,
and hope to God that it doesn't scorch this time.
5,376.
You need 1,792 grams.
Exactly half a gallon.
So half of that.
Whoa, whoa. What the [bleep] are you doing?
You said half of that.
Yeah, nobody needs to be exact, right?
Jarrid knows that each ingredient in the mac 'n chains
needs to be measured out precisely.
Now we have to re-weigh every single component and every single ingredient.
Now you gotta weigh out the entire thing.
Oh, good point.
That's why I just did the [bleep] math.
Jarrid: I'd love to stay and help Marcel finish prepping,
but I need to go work on that bike
or it's never gonna get done.
We've got our, basically, beer sphere base,
which is a nice pale ale.
What's more American than a root beer float?
We're gonna do a fresh ginger mixture
of scotch and ginger
and lemon juice and honey.
And then, for the beer,
we're gonna do a beer spherification.
When this sphere pops in your mouth,
it's literally like carbonated beer.
Beer sphere base. All right?
This is just straight up water. Right?
To stop the jellification process.
And then this last bath that we have over here
is just straight up beer.
And that's what we're gonna use
to marinade our spheres in.
So just take 'em one--
one sphere at a time, baby.
Just go ahead and drop it in.
Kind of like poaching an egg.
Basically, you start off with a raw egg.
As soon as you, like,
drop it inside of poaching water--
- Yeah. - It's starts to coagulate
around the exterior.
And the yoke will still be liquid in the middle.
we're doing the same thing here
but it's a jellifying process.
Instead of using heat to coagulate proteins,
right now we're just using a chemical reaction
that takes place between sodium alginate and calcium
which we've incorporated into our beer.
So we have sort of this liquid encapsulation.
Wow.
Let's check it out.
It should be kind of like--
- Robyn: Like a gusher? - Liquid in the middle.
We're gonna turn this back into a liquid state,
and then there's this--
should be a little bit of a thin membrane right there.
Marcel: After a long day in the test kitchen,
Devon and I are gonna meet up with Nilo G. and Yaniv
to cast some models.
- Speak of the devil. - Yay.
Marcel: What's goin' on?
Marcel: The models that we're casting,
they have to, on one hand,
look good in Yaniv's clothing,
and the other hand,
they need to double as servers.
I thought we'd get you started
on showing us a walk.
How flamboyant do you want it?
I-- you know what?
I'm gonna have Yaniv answer that.
Why are you asking
how flamboyant we want your walk?
This is for a biker party.
Show us some bad ass attitude.
Lovely.
Marcel: Have you ever ridden bikes before?
I have rode a bike.
It didn't end well but I did, you know, ride it.
Give us just your best walk.
Oh, thank you very much.
He's got a little bit of charm as well.
Oh!
Sorry, guys.
Thought she had some good swag there.
Marcel: We've got a couple of really amazing models
who fit the bill,
they're gonna look great in the clothes,
they understand the food,
they're gonna do a great job of service.
- She had some spunk. - She had some spunk.
Marcel: But there's still stuff left up in the air,
like Jarrid's idea about the motorcycle.
I don't think that he can tangibly, like, physically
build this machine in time.
I think we need a drink.
Jarrid: So the reason I put myself through all this torture
and these late nights is because I really want to do
something special for bike culture.
Is it real fire?
I'm gonna be working on that bike all night.
I don't want anyone else to see this
unless I'm completely happy with it.
Just the anxiety of thinking that people would see
something that I'm not ready for them to see
or that I'm embarrassed to show
is enough to keep me awake for weeks.
Really worried I'm not gonna get this done.
I am extremely overwhelmed.
Piece of [bleep].
But right now it's just balls to the wall.
Marcel: Top of the morning to you.
Marcel: Day two of prep,
not only do I have to test out all these dishes,
Yaniv's coming in for the tasting tonight
and I hope that I can not only make food that he likes,
but I hope that I actually have food for him to try.
Looks like Jarrid's running a little bit late.
Shall we hop to it?
- Yeah. - Well, just another busy day, baby,
- in the kitchen. - Another day of work.
Let's do it.
We're making so many different things
on one menu.
It's kind of crazy.
Guys. Guys.
I'm so sorry. I'm so sorry.
- Robyn: Jarrid. - Oh, look who decided to show up.
- Glasses. - I'm sorry.
I was late 'cause I just couldn't get myself
to stop working on the bike.
I wasn't paying attention to the time,
and that's a no-no.
Marcel: Are you ready to do work?
Do you need some coffee? What's up?
No, I'm-- I'm ready to go, man.
I know you probably stayed up all night
- working on this bike. - I did.
I just finished putting on the burners today.
- Robyn: Yay! - Devon: Functional.
Burners or fryers?
Burners.
Fryers?
Thought you wanted burners so you could fry something
with a pan on the burners.
We were gonna have
the animal style fries come off the bike.
So I was thinking fryers.
Maybe we just have to restructure the way
the dishes work or something.
I'm screwin' up left and right in here
but I feel like, you know, it'll all come together.
I really wanted fryers and not burners on this bike,
but Jarrid's been working so hard over the past couple days to get it done,
I really can't be frustrated with him.
The only problem is,
I don't know which dish
I'm gonna use this bike for now.
Throw some mac 'n cheese in there
and call it a day.
Marcel: For our day two of the prep day,
Yaniv's coming in for the tasting
and I'm so far in the weeds,
I haven't even finished any of these dishes,
let alone tasted them.
Yesterday, we made the noodles.
- Right? - Yeah.
And we just need 'em covered in a sexy salsa.
I finally figured out the mac 'n chains,
but now I want to make a garnish for it.
I really want to have this dish ready
for Yaniv to try.
We're actually gonna tempura a bunch of egg whites into it.
and it's gonna be a cheddar foam.
Devon: Super aerated. I like it.
The mac 'n chains set us back ridiculous,
and we have so much work to do today.
After these come out of the oven,
we're just gonna pick it up with our cheese sauce.
Just like Ma used to make.
Do we have an ice cream scoop?
Marcel: The s'more ice cream is an interesting concept.
We've taken our torched marshmallows
and infused them in milk,
turned that into a gelatin based fluid gel
and froze that overnight.
Robyn: So we need a s'more, basically,
So this-- I did not believe it.
Look at that thing.
It looks like a marshmallow.
Marcel: The exterior will react like a marshmallow
and actually get hot,
but the inside will still be frozen.
Holy crap!
I'm blown away.
Devon: Hot ice cream.
Here we have all of the components
for our chicken fried steak.
Breading procedure?
Devon: Standard. No, not standard.
- Not standard. - We're actually not coating with flour first.
Yeah, not standard at all.
Why isn't it typical?
Like, what is a typical breading?
Devon: Well, your typical standard breading procedure
would be flour first, then egg batter.
- Okay. - And then bread crumbs
or whatever your final crumb base would be.
I didn't know that.
You didn't know that?
[laughing]
Robyn: You know what, Jarrid?
The term chicken fried steak
is kind of a misnomer,
considering the fact that there's no chicken in chicken fried steak.
It's traditionally a steak that's been dredged in flour,
dipped in egg wash, back in flour
before being deep fried.
Essentially, being treated like fried chicken.
So what I want to do is bring the chicken
back in chicken fried steak.
I'm gonna coat the steak with a breading made of dehydrated chicken skin.
Then use a little low gluten flour as an adhesive
to bind corn maltodextrin and tapioca maltodextrin
for a crispy texture.
Finally, I'll dredge the breaded steak
into egg wash and deep fry it.
When plating the dish, I'm going to use a pipette
to hold the barbecue sauce
so that way, the guests can incorporate
as much or as little of the barbecue sauce
into their chicken fried steak
as they see fit.
All right. Let's check this thing out.
Devon: This is awesome.
I like it. I'm happy it worked.
The chicken fried steak is delicious,
and it worked.
And having the barbecue sauce
in the pipette
prevents it from getting soggy.
Are we gonna have to tell the guests
that when they use the pipettes,
they gotta be careful?
Ahh.
Marcel: Look at this guy.
Yaniv in the house.
- Oh. - What's up, dude?
I'm concerned that Yaniv isn't gonna like the food.
Secondly, I want to make sure that he's okay
with me not actually giving him every dish.
This macaroni
is actually made out of the cheese.
It's not actually macaroni.
- It's cheese. - Yeah, it's cheese.
And then some cheddar cheese foam.
Here we have macaroni and cheese.
Without any macaroni.
Mm-hm.
Minus the-- Oh, my God.
Right?
It's ridiculous, right?
This is a million dollar idea right here.
Marcel: I kind of knew that Yaniv would love the mac 'n chains,
but I'm a little bit nervous about the chicken fried steak.
And I'm afraid that the presentation
might be a little bit too frou-frou
for his biker posse.
You gotta eat it and squeeze it at the same time?
Yeah. Pretty much.
It's either that or shoot it all over your face.
Wow!
Those people are not gonna leave the party.
Yaniv: I expected that rubbery chicken fried steak
that you get everywhere,
you know, that's dipped in flour.
This was actually dipped in chicken.
The concept was brilliant. It was priceless.
The next up for you is the actual s'more.
You ready for a little sweet treat?
I'm ready for anything at this point.
All right. Cool.
Wow!
Do you like it?
I like it a lot.
All right. Sweet, man.
I'm glad you liked it.
That's a huge weight off my shoulders,
and I feel a lot better about the situation,
but by no means am I out of the woods yet.
Hopefully, I can actually pull off 50 of 'em.
I mean, it's all fun and games to make one of something.
Without a kitchen
is gonna be quite the feat tomorrow.
It's one thing for me
to prepare these dishes for Yaniv in my kitchen,
it's completely different for me to actually prepare
50 of these dishes
without having a real commercial kitchen
and I'm really worried
that we may not be able to pull this off.
I got a lot of work to do.
I should probably get back to it.
And there's actually several dishes
that I didn't even get to show you
that I have to prepare for,
for tomorrow. So, see ya.
I don't like surprises, I can't deal with them.
You and me both, man.
You're gonna have me thinkin' all night.
Yaniv: I don't know what the hell to expect tomorrow night.
It seems like his method of cooking
is very technical and meticulous.
My friends are, like, bikers, you know.
We go eat big steaks.
I don't know if he's gonna be able to pull it off.
And if he does pull it off, I'm gonna be really surprised.
It's quite a big job
to convert a motorcycle shop into a--
Into a kitchen? I know.
We have a lot of work to do this morning.
It's the event day
and there's a lot of different moving parts
that are coming together.
Here we have our beef tongue.
Look at that. Looks delicious.
We cooked this overnight.
You want to start on top and then peel all this off.
Devon: For the animal-style fries,
I have to peel the skin off the tongue,
the outer coating.
and still slice it up for the party.
We're going to take all those juices
that came out of the beef tongue
during the cooking process,
and thicken them up with a little bit of xanthan gum
and then dress the tongue.
Marcel: After this, it's straight into the power plant chop shop.
I told Jarrid not to worry
about being here and prepping.
We're just going to meet him at the location.
You got the induction burners?
Got the burners.
This motorcycle is going to be a big part of the event
and we need to make sure that it's finished and completed.
It's going to be late.
Shoot!
So what you got going on here?
You're going to be cooking on--
Yeah, dude. We're going to cook here.
I got the burners. They work.
One of the dishes you got to try, the chicken-fried steak,
Is going to be cooked on here?
It's coming off of this puppy.
That's cool, man.
You got the geometry perfect.
Yeah, man, I got V-twin Vita Prep motor
with a meat grinder carburetor,
My wok casing with my chicken pan casing there.
Yaniv: I was surprised that Jarrid could weld.
It looked like something that belonged in the shop.
Whoa! This is insane.
A bike stove at a motorcycle shop.
It's genius.
I love it. I love the knives,
the cleavers, everything.
Everywhere you look has to do with our shop and our kitchen.
Once this one gets draped, we'll move everything over
and then we'll get this one going.
I'm not going to lie. I'm a little bit nervous.
I have not only checking in the models,
getting the hair and makeup inspirations on,
I got to create a fashion show.
I've got a lot going on.
Fire up the oven, set up the circulators, turn on the fryer.
Hello?
I have to see this bike.
I got to make sure that this motorcycle
is a cooking station that works.
Jarrid, what's up, man?
Hey, bud! It's cracking.
Is this the project?
Yeah.
Holy [bleep].
- Devon: Stellar. - Robyn: It's sick.
Did some last second tweaks, man.
Marcel: It is awesome.
I had not idea that Jarrid was capable of this.
Meat grinder carburetor.
With the meat mallet?
Yeah.
This is awesome.
So wait to you guys see what else it does.
Jarrid: They seemed amazed and shocked
that I was able to finish it on time.
Mission accomplished.
You totally pulled through.
You're like, "Trust me, I got it."
Thanks for trusting me, man.
Thanks for letting me have at it.
Thanks for not letting me down.
Not only does it work and look cool,
it's so well thought out.
Jarrid outdid himself on this one.
Look at this makeshift kitchen.
It's going to get hot in here.
Everything's going to definitely get hot.
I want you to focus in on the s'mores.
The mac and cheese needs to happen.
- I'm going to do it. - We're going to switch off.
Can you help him?
I'm freaked out of my mind
that there's not going to be enough space.
We're cooking in a bike shop.
Plus, I got these drinks sitting in the back of my mind.
Let's get to cooking, yo.
Yeah.
So scatter into the party and give the food away.
Is that oven on?
Who's idea was this?
It's really [bleep] hot in here.
I'm really great at cocktails.
That's actually my life.
These bikers are going to love the whole mixture
of beer and scotch.
I know it sounds crazy,
but I think it's going to work.
We need somebody to start putting the macaroni inside the casseroles.
I'm starting to get frustrated right off the bat.
Stand over there and talk to me.
Do not come in here.
It was, like, 600 degrees in there
with the fryers and the ovens going.
This is all [bleep] burnt.
Dude, you need to put fat in the pan.
Where's the oil? Where's the oil?
I put the oil in the pan. It's right there.
There is no oil in the pan.
Jarrid's over here burning the chicken-fried steak.
- Did Devon show you? - No.
- Did you ask him? - I was on my own.
Devon!
Marcel: I need Devon in the kitchen.
Devon's out there trying to make the cocktails.
We're spreading ourselves a little bit too thin.
The oil's too hot on that.
Also, the...were added too soon.
There wasn't enough oil in the pan.
The way Marcel's already talking to Jarrid I,
it's starting to piss me off.
Have some faith in your workers
that we're going to get it done.
I don't know if you know this,
but we have half an hour to get this done.
We can't be doing that [bleep].
Jarrid: I know. I needed you to show me.
I was trying to just do it.
We're working with a space that isn't a kitchen.
I'm tired as hell, we've been busting our ass,
and Marcel's getting edgier and edgier.
I have one question.
What? What?
The pots, because they're being flashed in the oven,
they're not going to be too hot to handle, right?
If they're too hot for you to pick them up, then they're too hot.
No, I'm just saying-- I'm, like--
That's something that obviously we're going to take into consideration.
I don't know what's up with Marcel today,
but it seems to me that he's a little bit pre-menstrual.
But I don't think that you can be a chef and be too sensitive.
At the end of the day, Marcel is the boss.
Despite what everybody else does,
I actually care about the [bleep] food.
We got five minutes until the guests get here,
so-- I'm not actually done. I'm not actually ready.
I'll get ready, but we really got to push.
Devon: I needed to get my drink going.
As soon as people start walking in,
the party planner wants to have the drinks out at the same time.
All right, it's time to let them in.
Nilo did an amazing job on transforming this ghetto backyard
into this amazing party space.
Devon: Once customers enter,
they pretty much hit the bar first.
But there's a lot of elements going on to this one cocktail.
I think I'm a little bit in over my head and I have no help.
Instead of actual root beer,
ginger's the root, beer spheres the beer.
Here you go, bro.
After you're done with that straw,
why don't you just knock it back,
and you'll see the little ball in there.
Chew it and it will explode.
It's very unique. I love it.
- It's good. It's sweet. - This is my third one.
Did you try these root beer things?
Oh, they're crazy.
Pull plates. Pull plates. Go.
You want to put them right here?
No, right here like we talked about.
Now you take that and put it on here.
Put it on here. On here, on here.
Marcel: Sometimes I might set the bar a little bit too high.
But at the same time,
we've got 50 hungry bikers out there.
Move your [bleep] ass.
It seems like all I do is clean up after Jarrid.
Dude!
Having the models double as the servers was brilliant.
It really kind of gave us the opportunity
to not only serve the food,
but to also show off Yaniv's awesome vintage clothing.
First and foremost, I want to welcome all of you.
Thank you for coming.
I think this is a rad launch for Yaniv,
and I'm happy to be participating in the entire thing.
The cocktail that you had was inspired by these
amazing custom bikes that Yaniv makes.
And the cool thing about the root beer float,
there was actually booze in it.
Not only was there whiskey, but there was also beer.
And then we had the carbonated sphere.
Devon made that entire root beer float from scratch.
And then over here we have your next course,
which is our interpretation of macaroni and cheese.
You've got your macaroni that isn't actually made out of macaroni.
It's made out of a couple different types of cheddar
finished with a little cheddar foam.
Then it's good to go.
- It's pretty good. - Very good.
We need to set up the chicken-fried steak station.
Got plans for me for that?
Do I need to [bleep] wipe your ass for you, too?
Devon: All chefs have egos.
Right now Marcel's ego is getting the best of him.
Jarrid had been working day and night on this bike,
putting his heart out on the table,
and what kind of appreciation does he get?
None.
We're doing [bleep] work here, believe it or not.
Jarrid: Dude, I'm just looking for the next thing to do.
Stop talking and start walking.
Jarrid: I don't get paid enough to deal with this crap.
And I kept holding my tongue, letting it go,
hoping that he would come back down to earth.
But it just got worse,
to the point where I had to argue.
Everybody's killing themselves
and you're acting like a [bleep].
It's not that difficult, what we're doing.
We're [bleep] running around,
and it's like you're [bleep] just flipping out on us.
And after you put in all this work, it's just demeaning.
We're hear as a team,
and I feel like this is Marcel
acting like he's Gordon Ramsay.
He's not [bleep] Gordon Ramsay.
This isn't "Hell's Kitchen".
I didn't sign up for [bleep] "Hell's Kitchen".
If you're going to get in my face and yell,
I'm that close to punching you the [bleep] out.
We'll see who wins.
You're not even helping.
When we ask you a question, you go, "What do you mean?
We've been working on these [bleep] dishes for four days.
Dude, I have not seen one finished dish.
Do you see what I'm saying?
No, I don't see what you're [bleep] saying.
Robyn: Guys, come on.
I'm sorry. I'm the [bleep].
All right, guys, come on, we got to-- Seriously.
Serve up the food.
Okay, cool. Uh, next one?
Animal-style fries, baby.
Jarrid called me out
and told me I was acting like a [bleep].
And you know what? He was right. I was.
I need to do a better job of containing my frustration
and conveying to my cooks what I expect of them.
Potatoes actually fry better
when the starch goes from super cold to really hot.
Stop, stop, stop.
Can I salt these now?
Yeah, season right now. Right out of the fryer.
All right, let's go. Plates?
For your next course we have our own interpretation
of animal-style fries.
You have a brand new creation that we call beefonaise.
It's actually a mayonnaise play off a Russian dressing
and there's a little bit of confit beef tongue
and caramelized onion puree.
Good job, Marcel.
Working on it. Working on it.
I got a couple more to go.
Wow. So delicious.
The potatoes are insane.
I don't think I've ever had tongue before either.
Woman: Try it.
It is good.
Nilo: The next dish is the chicken-fried steak.
Jarrid, you're going to have fire going, right?
Yeah. Yep.
Jarrid: The kitchen situation is already rough
and I feel like Marcel is going overboard to piss us off.
I feel like he's getting a rise out of us.
Everyone of us feels the same way.
Open the [bleep] door. Here, you open it.
Marcel: You want to light these burners?
For your next course, we're going to cook up a little chicken-fried steak.
Our interpretation of chicken-fried steak
actually has chicken in it.
My biggest dilemma with this classic dish?
As amazing as it is, there's no chicken in chicken-fried steak.
We took the steak and we fried it in chicken skin.
We're serving it with a little bit of barbeque sauce,
sous vide ribeye,
finished with a little bit of mustard greens
and a little bit of horseradish for kick.
So I hope you enjoy.
That bike over there is on fire.
Literally on fire. It's sick.
Nilo: Pick it up by the pipe head.
When you put it in your mouth, you squeeze that,
and that's how the barbeque sauce comes out.
That was totally delicious,
and I like that there was real chicken included in it,
'cause I never understood chicken-fried steak without the chicken!
So we line up the graham crackers.
And then we put on the marshmallows.
We've got the blowtorches ready to go.
We just had to bring this ice cream back to life.
It was great when we got here three hours ago,
and I think that the consistency since then has changed.
This is the most difficult environment
that I've ever had to do a party in.
It's extremely hot.
The ice cream is melting.
Tensions are running extremely high.
Jarrid, get your ass over here.
Start plating these,
and I'll start bruleeing these.
Stop doing what you're doing, Jarrid,
and let's go for the effect the we talked about doing.
This is becoming a nightmare for me,
and I didn't even care at that point.
I wanted to burn the place down.
Marcel: So it's all pretty much good to go here, ladies.
This next course is my interpretation of a classic s'more.
Just a regular graham cracker, some chocolate,
and then the magical part is on top.
It's a marshmallow ice cream.
But the cool thing about this ice cream,
it doesn't really melt when you heat it up.
So it's going to be hot on the outside,
but it's still going to be cool on the inside.
Actually, why should I talk about it?
You guys should try it.
Tell me if you like it. Let's get your s'more on.
That s'more hot ice cream thing was ridiculous.
What I loved about it was the fact
that the ice cream was actually cold.
It was hot when you tasted it,
and cold on the inside.
So I want to thank all of you guys for coming.
We hope you enjoyed the custom food,
the custom choppers.
This party couldn't have been done
without a wonderful host.
Yaniv, thank you.
Yaniv: Marcel's pretty amazing.
He aced the dishes.
Every one of them came out amazing.
I talked to some of the crowd. They loved it.
I throw parties all the time but how do you invite people
to something less than what this was.
You can't got back to pizza after this.
This couldn't have been possible without the crew.
That's Jarrid. He built that bike.
As far as I was concerned, my night was ruined.
I was just angry.
I didn't even care at that point.
And if it's about him needing to be the one and only
for whatever event we're doing,
I won't go the extra mile to make him look good anymore
and he can have it the way it is.
Robyn, hooking up those s'mores.
Robyn: The party was a success at the end of the night,
but Jarrid and Devon are still super upset
and Marcel is completely oblivious.
Devon: We are family and we work well together.
But me and Jarrid are both in the same boat.
We're kind of like, "What makes you think I want to work with you
when you're talking to me like I'm a [bleep] idiot.
Marcel: I may have really frustrated my crew tonight,
but I think that they know
it's only because I care so much
and I want our parties to be the best they can possibly be.
And tonight, the guests had a great time
and they really loved the food.
I think that the sky is the limit
and we can only go up from here.
Thank you to all of you for coming out.
It was a pleasure to cook for you.
-- sync, corrected by elderman --