The Ultimate Kitchen Showdown: A Transcription of Triple Threat

As we welcome chefs from around the world to compete on Triple Threat, it's clear that these culinary stars are ready to bring their A-game. With the password to gain entry, any chef is invited to take on the Titans and win a prize of $25,000. Tonight, we have the pleasure of hosting two talented chefs who will go head-to-head in a battle of cooking skills.

First up is Chef Claudette Cepeda, a James Beard Award nominee and San Diego's chef of the year. Born on the border of Mexico and California, Chef Cepeda brings a unique fusion of flavors to her dishes. She's confident that she and her opponent can give the Titans a run for their money, saying "I think we have what it takes to really give these guys a tough time tonight. I think so too." If she wins, not only will she take home the prize money, but she'll also be welcomed back to the club anytime she wants.

Chef Cepeda starts her first dish with pineapple and chipotle chili, followed by an oyster al pastor dish featuring raw red snapper on both sides. She explains that the ingredients are tailored for someone who cooks Mexican food, asking if anyone can order a bunch of mushroom tacos now. It's clear that she's enjoying the process and pushing herself to new heights. As the clock ticks down, Chef Cepeda reveals her second dish: a Tijuana-inspired Chinese duck salad.

Meanwhile, Brooke is setting up for round three by preparing a Tijuana-inspired Chinese duck salad and ginger and garlic bread. She scores her duck breasts and seasons them with salt and pepper before making sure they're perfectly cooked. The kitchen is abuzz with activity as Brooke uses every tool at her disposal: juicer, pressure cooker, fryer, stove top, and more. As she pushes the pine nuts to the point of being over toasted, it's clear that this dish is going to be a showstopper.

As the competition heats up, the tension in the kitchen grows. Brooke reveals her second dish: a Tijuana-inspired Chinese duck salad. The judges are wowed by the beautiful presentation and the aroma wafting from the dishes. It's clear that Chef Cepeda and Brooke have put their hearts and souls into these dishes.

Round three is underway, and Brooke is determined to throw Chef Cepeda off her game with a completely different strategy. How does she feel about the ingredients?

"WEBVTTKind: captionsLanguage: enforeign welcome to Triple Threat who's thirsty for some competition you know any chef that has the password to get through that door has a talent to take on the Titans tonight I've invited another culinary Superstar to my kitchen I wanna see you bring the heat born on the border of Mexico and California she was a James Beard Award nominee either of San Diego's chef of the year Chef Claudette Cepeda I have to say I think we have what it takes to really give these guys a tough time tonight I think so too if you win you win 25 000 and you'll be welcome back to the club anytime you want to come back I'm ready Chef we know you're ready I'm just gonna snack that's good okay chefs 40 minutes on the clock let's go let's go let's go Chef where are you going so I'm going to do a pineapple Chipotle Chile and then what are the mushrooms for I'm going to do an oyster al pastor okay for the second dish I'm making a pineapple and chipotle awachile with red snapper you good Chef I think so chef it's going to be pineapples and Chipotles some raw red snapper on both sides so that's as close to Apples and apples as we get some salt just like burning your hands making this tortillas it's not for the feet of heart great she's making tortillas seriously I don't love that the ingredients are tailored for someone who cooks Mexican food can I just order a bunch of those mushroom tacos now see how you feeling Chef I don't know Chef two minutes to go totally different directions it's what we love what goes down in this club five four three two one all right which Titan will you go up against in round two foreign for you today chef with pine nuts Castle way I have to set Brooke up for a successful round three for my first dish I am making a Tijuana inspired Chinese duck salad for my second dish I'm making with ginger and garlic bread I score my duck breasts and season it with salt and pepper for the Paso con arroz I make sure that I get a knife here on it oh this looks beautiful just take a picture of this and put it in a magazine I told you got a lot going on right now yeah he does the juicer the pressure cooker fryer stove top it's all happening I'm definitely pushing the pine nuts to the point of being over toasted stock looks really dark on the outside which means potentially it tastes great yeah I noticed the legs are pretty dark it was hard to watch you feel good about your dog legs yes they look great they taste great they are great you are great we're all great I slice the duck breast and it's this Do or Die moment this is amazing food five four three two one that's it great job good job well done I still got twenty five thousand dollars over here behind the bar it has your name on it but it's in pencil with an eraser Brooke you're up all right strategy is to completely throw Brooke off for games how do you feel about the ingredientsforeign welcome to Triple Threat who's thirsty for some competition you know any chef that has the password to get through that door has a talent to take on the Titans tonight I've invited another culinary Superstar to my kitchen I wanna see you bring the heat born on the border of Mexico and California she was a James Beard Award nominee either of San Diego's chef of the year Chef Claudette Cepeda I have to say I think we have what it takes to really give these guys a tough time tonight I think so too if you win you win 25 000 and you'll be welcome back to the club anytime you want to come back I'm ready Chef we know you're ready I'm just gonna snack that's good okay chefs 40 minutes on the clock let's go let's go let's go Chef where are you going so I'm going to do a pineapple Chipotle Chile and then what are the mushrooms for I'm going to do an oyster al pastor okay for the second dish I'm making a pineapple and chipotle awachile with red snapper you good Chef I think so chef it's going to be pineapples and Chipotles some raw red snapper on both sides so that's as close to Apples and apples as we get some salt just like burning your hands making this tortillas it's not for the feet of heart great she's making tortillas seriously I don't love that the ingredients are tailored for someone who cooks Mexican food can I just order a bunch of those mushroom tacos now see how you feeling Chef I don't know Chef two minutes to go totally different directions it's what we love what goes down in this club five four three two one all right which Titan will you go up against in round two foreign for you today chef with pine nuts Castle way I have to set Brooke up for a successful round three for my first dish I am making a Tijuana inspired Chinese duck salad for my second dish I'm making with ginger and garlic bread I score my duck breasts and season it with salt and pepper for the Paso con arroz I make sure that I get a knife here on it oh this looks beautiful just take a picture of this and put it in a magazine I told you got a lot going on right now yeah he does the juicer the pressure cooker fryer stove top it's all happening I'm definitely pushing the pine nuts to the point of being over toasted stock looks really dark on the outside which means potentially it tastes great yeah I noticed the legs are pretty dark it was hard to watch you feel good about your dog legs yes they look great they taste great they are great you are great we're all great I slice the duck breast and it's this Do or Die moment this is amazing food five four three two one that's it great job good job well done I still got twenty five thousand dollars over here behind the bar it has your name on it but it's in pencil with an eraser Brooke you're up all right strategy is to completely throw Brooke off for games how do you feel about the ingredients\n"