In the Food Network’s Tournament of Champions, top chefs face off against each other in a bracket-style competition featuring random ingredients and blind tastings.

The dishes prepared during the timed cook-offs are presented by Simon Majumdar and Justin Warner to three world-renowned chefs. The judges must rate the plates based on taste, use of the randomizer, and plating.

TOC Series 4, Episode 6

In the episode’s final battle, host Guy Fieri span the randomizer, which produced the requirement for a surf and turf lunch special using Dover sole and a rack of lamb.

Contestants Maneet Chauhan and Stephanie Izard also had to use a mortar and pestle during their 35-minute shop, preparation, and plating.

Maneet Chauhan

Maneet prepared a lamb meatball and tikka marsala bunny chow with a Dover sole fish soup. She used the mortar and pestle to grind the spices used in the meatballs.

Stephanie Izard

Stephanie made a roasted lamb and Dover sole sandwich with ceviche au jus. An avocado smash was made in the mortar and pestle.

The Judging

The judges were Michelle Bernstein, Jonathan Waxman, and Rocco Dispirito.

Maneet’s dish (described by Simon) scored 86 points, narrowly beating Stephanie, who scored 84. The 2-point difference came down to the plating.

• Taste 43 vs. 43
• Randomizer 26 vs. 26
• Plating 17 vs. 15

What would AI do?

Here at Matthew’s Planet, we are experimenting with artificial intelligence and wondered what our favorite AI tools would come up with, given the same parameters as determined by the TOC randomizer. See what you think (comments welcome, as always).

Chat GPT Prompt

Here is the prompt we gave to the Chat GPT interface:

• Create a menu and cooking instructions, including Dover sole and a Rack of Lamb in a surf and turf lunch special. Other pantry ingredients are available. You must use a Mortar and Pestle for at least one part of the preparation. Other kitchen appliances are available. Preparation, cooking, and plating must take at most 35 minutes.

AI Results

Here’s a menu and cooking instructions for a surf and turf lunch special featuring Dover sole and Rack of Lamb:

Menu:

Pan-Seared Dover Sole with Lemon and Herb Butter Sauce
Herb-Crusted Rack of Lamb with Garlic Mashed Potatoes
Roasted Asparagus with Lemon and Parmesan

Ingredients:

1 Dover Sole fillet
1 Rack of Lamb (8 chops)
2 tbsp olive oil
2 tbsp unsalted butter
1 lemon, divided
2 cloves garlic, minced
2 tbsp mixed fresh herbs (such as parsley, thyme, and rosemary), finely chopped
Salt and pepper
4 medium-sized potatoes, peeled and cubed
1/4 cup milk
1/4 cup grated parmesan cheese
1 bunch of asparagus, tough ends removed

Instructions:

• Preheat oven to 400°F.
• Rub the Rack of Lamb with 1 tablespoon of olive oil and season with salt and pepper. Mix the herbs with 1 minced garlic clove and press the mixture onto the lamb rack.
• Place the lamb rack in a roasting pan and roast for 20-25 minutes for medium-rare or until the internal temperature reaches 145°F.
• While the lamb is roasting, prepare the mashed potatoes. Boil the potatoes in salted water until tender, then drain and return to the pot. Add the milk and remaining minced garlic and mash until smooth. Stir in the parmesan cheese and season with salt and pepper to taste. Cover and set aside to keep warm.
• Heat 1 tablespoon of olive oil in a skillet over medium-high heat for the Dover Sole. Season the fish with salt and pepper, then add it to the skillet and cook for 3-4 minutes on each side until golden brown and cooked through.
• While the fish is cooking, prepare the lemon and herb butter sauce. Melt the butter in a small saucepan over low heat. Zest half of the lemon and add the zest to the butter, along with the juice of the entire lemon. Stir in the chopped herbs and season with salt and pepper.
• Using a mortar and pestle, crush the remaining lemon zest with a pinch of salt to release the oils and flavors.
• For the asparagus, place them in a single layer on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper, then roast in the oven for 10-12 minutes until tender and slightly crispy.
• To plate, divide the mashed potatoes onto two plates, place the Dover sole fillet on top of the mashed potatoes, and spoon the lemon and herb butter sauce over the fish. Cut the Rack of Lamb into chops and serve alongside the fish with the roasted asparagus. Garnish with crushed lemon zest.

Description to Judges

Generated by Chat GPT:

I want to describe a surf and turf lunch special that features pan-seared Dover Sole with lemon and herb butter sauce and an herb-crusted Rack of Lamb with garlic mashed potatoes, served with roasted asparagus with lemon and parmesan.

The Dover Sole is a perfectly cooked fillet with a crispy golden-brown exterior, seasoned with just the right amount of salt and pepper to complement the delicate flavor of the fish. It is served atop a bed of creamy garlic mashed potatoes infused with the rich flavors of parmesan cheese.

The star of the dish is the succulent Rack of Lamb. It is coated in a finely chopped mixture of fresh herbs such as parsley, thyme, and rosemary, adding vibrant flavor to each bite. The lamb is cooked to perfection, with a beautifully charred exterior and a tender, juicy center that is simply divine.

To add freshness and balance to the dish, the roasted asparagus is dressed in a light vinaigrette of lemon juice and grated parmesan cheese, which perfectly complements the earthy flavors of the lamb and the richness of the mashed potatoes.

The pièce de résistance, however, is the lemon and herb butter sauce, which ties the entire dish together with its bright, citrusy notes and subtle herbaceous undertones. It is a perfect marriage of flavors and textures that will leave a lasting impression on any diner lucky to taste it.

Conclusion

Could an amateur chef use AI instructions to beat the Dancing Spice Queen? Of course not! But food for thought (pun intended) as we enter the next generation of artificial intelligence.

BTW…

The picture of our final dish is also AI-generated using MidJourney…

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