no it’s yelling at me [Music] every home cook has that one dish they are more confident in than any other that one dish that they know can truly blend in with the pros or can it because today one imposter Chef takes on two incredibly professional mythical chefs to see if they got what it takes to graduate from amateur status so everybody please put your hands together and welcome today’s competitor Chef Mika to herself all right Mika you are an amateur Chef yes first of all how dare you but second of all you’re right who you got the professional chef you look way more professional I’m wearing honestly George looks like I’m not wearing pants does look like you’re not wearing pants the only reason I have this is because I have a professional Chef’s Godfather and he taught me my knife skills and so if he has a chef’s coat I have a chef’s coat there’s also a Pikachu on it that is really impressive what is your godfather I don’t have a Godfather no my dad borrowed money from a Godfather now he’s not in the picture well now I’ve made this awkward Mika today can you tell us what your signature dish is and what Nicole and I will be cooking for our judge my signature dish is going to be steak and potatoes that’s very exciting for me can he just not be a part yeah yeah thank you thank you thank you anyway so my signature dish is going to be steak and potatoes um I feel like it’s just like a really simple dish that you can really bring your own style to but I know that I can make really nice seared steak so that’s that’s my it’s my choice Mika I can’t wait to see what you put together Nicole and I are gonna create our own Renditions of that and then those are going to be blind tasted by our judge to see if they can catch the Imposter thank you to prove how much of a professional chef I am I’m going to make two dishes that nobody’s ever heard of and that don’t taste very good well to them to me they’re actually literally my favorite preparations of steak separately from my favorite preparation of potatoes we’re doing Sichuan stir-fried potatoes the interesting thing about them is that they’re pretty much raw they’re very very crunchy but it’s a super unique way to consume a potato and you got a ton of great aromatics in it and then for the steak we’re going this is a classic French escoffier dish that is mostly a ton of butter and anchovies topped on one of these really thin cut French beef or style rib eyes I first had it at a restaurant called song Long a Vietnamese spot in Fountain Valley shout out Little Saigon Asia Garden Mall y’all know you roll through there in the Boba shop you smoke a bunch of hookah with your friends when you’re 17 because you thought they made you cool all right so we’re gonna start on these potatoes it should be pretty quick recipe we’re gonna get a whole lot of oil down in our wok and we’re gonna start getting our Ginger there we go and our Chili’s walks you gotta move real fast on this is gonna burn we’re just gonna get these fried off and they’re aromatic the chilis are getting yes for about 30 seconds we’re going to crank this to high garlic burn got to go potatoes fast there we go there we go there we go most people don’t think of being able to eat potatoes in that sort of that sort of raw form uh but it’s really to me an incredibly unique way to showcase the potato and what can do it son of a biscuit so we’re going chunking vinegar we got soy gotta have MSG that’s the Lovin food a little bit of sugar just to get some Browning on that wok and then we’re gonna hit it a little bit of soy a little bit of vinegar fantastic and we’re just gonna get this moving it’s gonna be 30 seconds in here and then we’re out there we go beautiful toss those in leg opener 30. steak rib eye a lot of people think of this as the absolute king of steak it’s one of my favorites to consume I love the French Bistro style where it’s really really thin you don’t have to reverse here you don’t have to do anything crazy you turn and burn 30 seconds on both sides I don’t think this is going to be a winning dish necessarily I only cook this because I like to eat the leftovers because the judge takes like two bites and then a lot of people like what happens to the food it’s Josh he’s a little Goblin who comes over and goes steak we got pepper gonna hit it with a fair amount of salt and then rip roaring hot pan we’re just gonna get some oil in we want to get a lot of that crust a lot of that nice Emma yard reaction that a lot of steak fiends talk about and throw them right in there ah bail hold on we tried to use the small burner but the small burner sucks obviously if this burner works better you guys think oh yeah really lap it up as far as like not getting caught as the Imposter Chef steak and potatoes it’s a good dish to go with because it’s simple however it’s also very technique based it’s like if Mika is not on her peas and q’s on this I think she can get caught but here are things we know about her rides horses people who ride horses are they got what like a strong core that helps in steak cookery right you know how to control animals this is a dead animal there we go nice crust on that for part of it now we’re gonna take so this is anchovy butter if you see we got a bunch of anchovies right here we need to eat them straight it’s great we’re chasing with a potato and then we have anchovies that have been blended with butter we’re gonna baste this in that Angie over butter they’re gonna be real nice so again this restaurant song long there’s a lot of big French influence and Vietnamese food and vice versa because of a whole Legacy of colonialism so a lot of restaurants will have like a Vietnamese menu and then a menu of French food as well and that’s what they had at the spot I never heard of the dishabo I ordered it steak covered in fish to me it just really livened and brightened everything up and it was really fantastic now it’s looking nice I’m with that butter melt over the top let’s plate up man oh God those anchovies are strong I should have watched my salt levels um does our judge today have any like history of hypertension there we go that’s a lot of potatoes dude that’s way too many potatoes for shoot beautiful nicely crusted sopping in butter absolutely zero rest time this is going directly next to the potatoes I’ll pretty it up later and then what you have to do is you actually shingle on the anchovies in the classic escoffier preparation there would also be olives but when I had it at this restaurant they did not serve it with olives this looks like a child made it what’s wrong with me Mika I imagine is going to come in with something like a quick pan sauce that she saw in like a Jamie Oliver episode America Tyler Florence girl and then boom you take a little bit of pocket parsley right in the middle to me this is a very Modern Bistro take on steak and potatoes Sichuan stir-fried potatoes thin cut Bistro style ribeye big old flavor punch from Anchovies and a lot of chili it’s like a steak dinner on acid man this is the Hunter S Thompson the steak dinners and I’m in [Music] okay so I’m not as chaotic as Josh but he started with a story about where this dish came through but I think he also started so I’m gonna start I’m gonna do things okay so I’m gonna take a heck ton of butter and use this knife no that knife is for potato but that’s fine okay Frick this is so nerve-wracking how does he do this on a daily basis okay so I’m gonna butter um so the reason I like this dish is because it is super easy and my mom told me that when you start dating somebody if you want to impress them you should cook them something fancy um and so she said that something super easy to make and also make look pretty is a nicely seared steak and like a very simple potato even though apparently Josh was talking about steak and potatoes that’s because he has no taste and that’s fine okay so I think it’s I want it to be like super duper hot because the worst thing you can do in my opinion is put a stake in when it won’t get a nice crust on it and I don’t want that to happen so while that’s heating up I’m just going to talk to you guys hi put down into the YouTube comment what your favorite cut of meat is or if you’re a vegetarian or your favorite vegetable is so that interaction your welcome audience why oh my God you’re right let’s season steak and I like to season both sides before I put it in I have too many things in my hand I’m doing the the classic girl the girl claw you can carry everything in your life just in your hands okay now I’m gonna put it in go put it in yay it’s sizzling okay so I’m gonna sear it on both sides for two minutes or like however long you want I don’t know so nothing is precise Everything is Everything is chaos I’m just rambling is this why everything everybody just Rambles on this show because you just get nervous you just keep talking oh I feel like I’m having an existential phrases so I’m gonna take the rest of this butter because you know if it’s on a YouTube show calories don’t count and then I’m not sure how to do it properly but how I always do it with steak at the put in a little aromatics into the butter oh do I have a spoon for basting I do have a spoon I don’t know if it’s for basting but I’m gonna use it put a lot of oh no oh no it’s mad at me oh no not working fast enough and it’s mad at me okay okay okay I’m going to turn over oh that’s pretty yay and then I’m gonna do the thing that always makes me nervous I don’t have the uh terrifying powerful hands as everybody in the mythical kitchen does when they like pick up hot things and just act like it’s not hot and it’s definitely hot but they’re super talented this is why I’m the Imposter because I can’t pick up burning steak with my bare hands but anyway I don’t even know if this is proper technique but this is what I’ve always done and it’s always tasted pretty good so you know bake it till you make it am I right that’s just my entire life oh my God I’m revealing a lot about myself on the show this is just turning into actual chaos okay I’m gonna get it a little bit on the sides because I wasn’t expecting such a nice thick fillet so usually I put it in the cast iron skillet in the oven but we’re going to put it on this nice little little pan that was provided to me by the beautiful Nicole she’s still no place she’s so much better than Josh and so we’re gonna put it on this little pan here and I’m gonna put it in the oven for about like five minutes because I like it a good medium rare now I’m gonna make a red wine reduction I’m going to attempt to make a red wine reduction so I’m going to use the drippings from the steak I’m gonna put in all of these shallots and I’m gonna put in the garlic you know what the garlic was definitely for the steak and I totally forgot about it I’m gonna I’m gonna just put it anyway you know what you know what whatever whatever this is just happening this is just no it’s yelling at me I’m not telling you what’s going on here it’s beef stock and balsamic vinegar red or reduction you need red wine there’s no measuring cup that’s probably too much anyway this is going to reduce down into a sauce but that takes a really long time feel like that that Tick-Tock sure [Music] you know oh it’s 1 30. that’s fine that’s that’s fine with 125 to 130 it’s medium rare I’m pretty sure I could be lying I could have made this all up hmm oh my gosh I have a potato oh no okay oh no oh I have a pocket for Spoons specifically on this thing and I’ve forgotten about that okay I’m gonna take I’m gonna take a potato I’m gonna put a potato on a plate I’m gonna put it on the plate I’m gonna play it with because I can’t find another plate again okay okay I’m gonna break your potato in half right show you guys trying to show what I’m saying right no chefs do this for a reason there’s a spoon pocket here for a reason there all right this feels much better so I’m going to take salted butter I’m gonna just kind of lather it in this potato because nothing goes better with carbs than carbs and while the butter is just like saturated and I’m gonna take a little bit more salt because if your potato is Bland then what’s even the point I’m gonna put pepper in and then I’m going to put some chives of the spoon is for the chives and I used my fingers and the spoon is in my hand I’m just I I’ll never work in this town again and then I have some sour cream I haven’t stirred this in a while okay now we’re going to use my non-dominant hand who needs sour cream when you have cheese am I right it’s just another dairy product not too much cheese because unmelted cheese hurts people’s Souls if you’re wondering why a strainer was here because I don’t want all these little bits and Bobs some people do bits and Bobs but I’m not a bits and Bobs person oh my God cast iron is heavy I thought I went to the gym what happened to me I only do leg day this is what happens when you only do leg day oh my God okay Mika okay you know maybe this is just inherent self-sabotaging trauma like what Josh is talking about I’m just expecting it to go wrong so if I just say that it’s worse than it is then maybe nobody will make fun of me because that’s what we’re all really afraid of on the internet right is just somebody that you don’t know saying that you suck spoon rest finally yes put this here plating always has to look green that’s what I’ve learned although I did learn that if you just put parsley on your plate for no reason you’re tacky I don’t know why I said that and then I’m gonna yay yay red wine reduction should have tasted it I’m just putting it on the steak and hoping for the best no it’s going everywhere [Applause] hello and welcome to imposter Chef I am not an imposter I am one of the two legitimate chefs on this show so I’ve made this before for a huge group of my friends and I did a whole steak tour of the world so I did a French style steak with Entre coat butter I did a Vietnamese board saw steak but this one this is the most popular steak I made this is an Ahi Amarillo ribeye with some crispy quinoa and papas fritas now this steak dish not to toot my own horn but beep beep it’s pretty damn Delicious so I’m going to start by making my compound butter the first thing I’m going to do is add some lime zest and a touch of lime juice so I’m going to add a little bit of salt a touch of ahia Mario paste oh this stuff is like phenomenal it’s just a gorgeous flavor and it really accents Meats very very nicely and it’s just really going to create the most gorgeous steak butter imaginable okay so I’m just going to mix this up a little bit so imposter Chef Josh made a really dumb dish I don’t understand it very very much the peppers were a little bit too much the steak was quite raw like when I saw it and that was not that it was not cooked and all in all that’s just that’s just a dish that I don’t understand very well you know I just don’t get I don’t get the anchovy butter I love anchovies I can eat anchovies like on their own but something about the way that dish came together doesn’t really say professional to me no offense but Mika’s dish now I respect the way that she cooked that meat I mean the whole entire thing was super classic absolutely delicious something that I could imagine myself ordering so she might give me a run for my money but Josh she’s gonna lose that’s like super satisfying because he like kicks my butt in like a lot of these cooking competitions but not this time young man nope not this time so um I already did this like a few hours ago go because I don’t have time but let me show you how beautiful it looks once you do it the right way please clap thank you but we are going to be using a boneless rib eye why are we using a boneless rib eye well the marbling is absolutely gorgeous in this it’s totally anxious it makes for really delicious steak eating experience it is a little bit on the thicker side I’m gonna add a little bit of oil watch it Shimmer watch it Shine yeah there we go gorgeous okay once we have some nice Rippling once we have some nice shimmering a little bit more oil and then we’re just going to take my tongs oh hello and then we’re going to pop this in so I’m a little bit of a weirdo I only season one side of my steak and then I press it in really nicely and then I season the other side is there a point to this absolutely not so that’s my little method of seasoning steaks I’m not going to touch it the most important thing about steak don’t touch it just let it do its thing Let It build its crust and once again it gets nice and crusty then you can flip it over and do all your basting okay so our steak looks really good um it smells delicious but we’re gonna peek at the undercarriage and see what we’re going with I would say it needs about another minute or so and then we’ll give it a nice flip but while that’s happening let’s cook up some papas fritas also known as french fries also known as steak fruits let me move this over or so I already blanched these so they could get an initial cook and now I’m just gonna drop these in so they can get nice and crispy and brown and gorgeous let’s go ahead and drop these bad boys in this is kind of a riff on um a French steak fruits dish Entre coat which is very very famous in France I’ve been to France once and it was really bad the only good part was that I ate like escargot like four times but other than that I gotta go back again my experience was there was much left to be desired okay we got a crust of sorts going on that’s good we gotta crust the store so I’m just gonna let this go I’m gonna let my French fries cook and I’m gonna just do the thing look see they’re getting nice and brown that’s what you want you want a brown fry the magic now I’m going to start basting so I’m going to add some cold cubes of Booter and I’m gonna add some garlic cloves move it over to the side through the side and then we baste [Music] all righty just base that bad boy all over the place now let’s look at our fries now that’s what I call Brown so we’re just gonna drop these in here and I’m not gonna remove the oil because I want to win so I’m just going to season this with a touch of salt then I’m going to add my chives to the french fries actually okay give that a nice cloth I’m just gonna let these hang out for a little bit and I’m Gonna Keep basting I’m Gonna Keep basting baby oh that’s a good crust do you see that that’s what you want your steak to look like that crusty that’s a good crusty steak right there my guy there we go let that butter just foam over the top absolutely gorgeous look at that we’re gonna cut a little circle and then we’re going to take our steak I’m not going to let this rest we’re gonna set this on right there if we’re gonna add our french fries make sure you get all those chives there add a little circle of our ajia Mario butter it does not matter if it’s breaking apart because sometimes Things Fall Apart but you can’t okay don’t gonna put that right on the top and little by little it’s gonna melt over the steak and make a beautiful beautiful yellow Hue on the top and then here’s a little fun thing I made crispy quinoa and all you do with a crispy quinoa is you cook quinoa like you normally would and then you put a bunch of olive oil and then you put in a pan and then you cook it and it’s a nice little crunchy bite with your steak and there you have it take fruit a la Peru you’re going down Mika and Josh Get Wrecked Jordan from spork.com thanks I’m excited to be here no problem uh you cannot see us but we can see you and you have three steak and potato dishes in front of you one of them was cooked by an imposter an amateur who thinks they can hang with the pros Jordan it is your job to decide which one of these steaks is actually a fakes great okay I’m going to start this one’s the most beautiful so I’m going to start with this one what is on this butter it looks like quinoa is there quinoa on whatever the top of this is yeah it’s a crispy quinoa I think and then the the sauce is like um some kind of butter on them that’s very good the crispy quinoa seems like a chefy thing okay mmm well seasoned good crust okay these potatoes are beautiful absolutely beautiful they look like almost maybe they were twice fried you know that’s a very chefy technique could use more salt on these fries but very good this feels like a real Chef made it that’s my analysis of that okay loud plate haha okay cook nice not as nice well maybe not as nice as you got one okay it tastes very good [Music] let’s try this baked potato good flavor I do wish there was like there’s a sauce what’s the well okay hold on I’m getting out of myself let’s try this bacon too I love a baked potato it looks like there’s no salt on the outside of the baked potato I would say that feels not so chefy to me I feel like if you were gonna make like a really nice baked potato you’d salt the outside of it [Music] but good flavor well cooked and then what’s this sauce yeah it’s like a nice sauce it’s not super complex but it tastes good so I’m not mad at it this one is definitely interesting it feels like a thing Josh would make it’s a steak with anchovy fillets on top of it is what it looks like and then some kind of I don’t know looks like maybe caramelized onion butter or something or maybe anchovy butter maybe there’s Anchovies and anchovy butter feels weird also I hate this this feels not chef at all um I feel like most traps would be like don’t put something on the plate you don’t want people to eat and I don’t think they want me to eat this entire thing of parsley but I feel like I should also I’m not sure what’s going on with these potatoes and I don’t want to be rude because maybe it’s a preparation that I’m not familiar with [Music] um but they are Raw potatoes um that seemed maybe very lightly blanched in oil that was not hot enough because they absorbed a lot of the oil um and there’s they’re spicy there’s red pepper flake on them I still haven’t tasted the steak okay let’s get like into the steak there’s a lot of anchovies on this that’s such an interesting choice for someone to make okay hold on hold on and just hold it there’s one two three four there’s four whole anchovies or anchovy fillets on top of this steak it is raw um it is raw um and not I would say not just I mean that’s pretty okay I gotta eat off the edge hold on that feels not chuffy at all that it’s so raw but I don’t know sometimes Chef chefs like really rare meat okay that’s we’re getting a little okay the outside is so cooked and the inside is so Raw um and the there’s a lot of anchovy flavor this doesn’t taste good I would say to me um in my experience personally Jordan thank you for your enlightening words of wisdom and nobody’s feelings are hurt whoever made these dishes can you tell me who the Imposter Chef is I think it’s dish number three no that was mine okay but what did I say I say that looks like a thing Josh would make right like a steak with four yeah but you’re calling me an imposter well it tastes very bad so in a way you are you should not be making food nice to meet you nice to meet you oh delicious hey this was you yeah delicious both of these were great I love them this is very bad why did you make this okay so let me tell you something such a good question this is a dish it’s called um but it’s in escoffier technique with the with the anchovies but I I did it Bistro style because my favorite restaurant does like that thin only seared on both sides it should be raw in the middle and then these are Sichuan stir-fried potatoes they’re supposed to be raw and crunchy I actually really thought that that is what these might be as some kind of Chinese style potato which I’ve had before but your version of it is not good no no that’s the thing is sometimes I’m bad and stuff yeah yeah because I’ve had this but I’ve had this before yeah it is normally good right and it’s normally really good and this tastes bad he also accidentally poisoned gas does while he was correct more than one sure yeah sure it was great he also farted I well no I yeah I do most mornings tell me what you thought about Mika’s dish though I thought this was delicious I thought the baked potato was perfectly cooked I loved that you weren’t shy with any of the toppings on the baked potato and then I thought this was nice it was really simple really flavorful a lot of umami um and I think it’s perfectly cooked thank you it’s also it’s a really bad red wine reduction I apologize it tasted it didn’t reduce enough it was supposed to be thicker well I liked it so and you just thought Nicole’s was just a good dish made by a professional chef I thought this was great I thought the french fries were did you did you fry them twice twice yes I did of course I’m a chef yes it was delicious and the crispy that’s what I was doing with the anchovies that are all wet but anyways Mika you have successfully passed as an imposter you have fooled our professional taste tester Jordan here or maybe I sort of self emulate I was gonna say did I did I really win or did I just not lose I took some risks I stand by my dish this is a good dish anyways Mika you are officially going home with your own professional mythical kitchen apron uh and uh Jordan you you just get to go back to like doing your normal job I guess okay you can take the steaks home but for real thank you everybody I mean this shows you that good food doesn’t have to be super complicated if you cook something right like a baked potato and a steak that’s some damn good food and I’m honored to call you a chef Mika where can the people find you thank you you can find me everywhere at Mick Burton on Twitter and Instagram and you can also find me on season three of Star Trek Picard now streaming on Paramount plus yay here you just you can take mine I don’t decide who doesn’t deserve it it’s mine now now I have a chef’s coat and an apron this is so big on me go fight win introducing our most academic apparel yet the mythical Ramblers mascot sweatshirt score yours now at mythical.com