@CheffOtto Judges Creators in an International NFL Creator Cookout!

What are you doing with the I have a music? Welcome to the first ever NFL creator cookout so. I’m a chef here in Brazil. People usually call me Chef Otto. I know how to cook and cook Brazilian food. So, I’m going to be the judge today. Here with me, we have Cassie. I think I work best when I’m just freestyling and having fun, so I’m not really going in with a game plan. Next to her, we have Chefito. My name is Isaiah, but you can call me chefito or chef processeso. Let’s go, mandelon. And right next to him, we have an Sophia. In Costa Rica, we eat a lot of rice and beans and plantains and ingredients like that. So, I’m very comfortable with cooking that type of stuff. The rules are simple. You’re going to have 30 minutes to cook with some Brazilian ingredients. In the 20 minute mark, I’m going to be giving you a secret ingredient from Brazil. In the 15 minute mark, I’m going to start a trivia and you’re going to be answering some questions from Brazilian culture, NFL, and if you don’t answer it right, you’re going to lose a plenty of time. All the dishes are going to be judged in three main things. Of course, the taste. The second thing is the samba scale, how Brazilians would feel represented with the food. And the third one is the gaha scale. Gaja is greedy. It’s how much effort, how much passion you put into something, when you’re playing a sport, when you’re cooking. So, I’m going to be judging that, too. Let’s show you the ingredients. First one is the black beans. I don’t know if you cooked with it. The second one is manok. In Mexico, call it yuka. Yuka. You know, yeah, you know, this is corn starch. Okay. This is tapioca. Have you heard about tapioca? This is the starch that we make from the mangoka. Chili pepper. This is kadishiko. It’s a very traditional seasoning here in Brazil. We also have pineapple, bananas. We have the bottled butter, a cooked butter, and they put it inside of a bottle. It’s like enhanced flavor of a butter, you know. Then the oil. It’s from a very specific region here. I I would be careful with this. Okay. Pimementa pepper. It’s pretty good, but it’s pretty hot, too. So like be careful. This is hapadura. I would say like a brown sugar in like a block. And the last one is a side. And we have it like a dessert, but we also do it in uh in salty plates. Let’s try it out. You’re going to like it. Please. I think you’re going to like it. Cheers. Cheers. Cheers. Cheers. Cheers. Look. You actually have to try using the most amount of them that you can. Last week, the second ever NFL game happened here in Brazil. So, we are here to celebrate it. And are you ready? I’m ready. You have now 30 minutes on the timer. You go. Oh, really? A sandwich. There you go. What? My man is lost here. I’m going to do um kind of a Brazilian take on a Costa Rican dish. It’s called gajopinto. I am going to find a way to incorporate some of my Costa Rican cooking into the dish, but obviously focused on Brazilian ingredients and preparation. Garlic smashito. I like that you’re using the lava cake pots to, you know, use your mis and plus. It’s I got to I got to me my plus. Okay, let me let me live. I’m coming in with confidence and charisma and therefore I think I’m going to perform well. What are you doing with the picana? I’m going to marinate it with a little bit of wine just to tenderize it a little bit. This is something a little bit different. I know, but trust the processor already. I don’t know. I don’t know if they’re used to Brazilian cuisine. I’ve never seen a Brazilian cut down a picnion pieces. Even though I haven’t cooked before, I’m going to be This is going to be a learning experience for me. You’re marinating it? Yeah. Yeah. Yeah. This is This is Brazilian or nacho? It’s It’s more of a Mexican thing to do, but it actually looks pretty good. I’m Mexican. I have the flavor in my beans. This marinade, I don’t know. I know you hate it. I know. The thing is, this is trust. You know, is it a Philadelphiaian thing? You know what it is in Philadelphia? Always sunny. None of them has started like to even cook anything. They’re just cutting all the vegetables and the pana. Oh my god. For a good Mexican sauce, you just need garlic. They’re really nice. In Brazil, we really like garlic, too. Yeah, Mexico, too. You might get some points for that. Uhhuh. I know the tricks. [Music] We’re going to be giving them the secret ingredient. Let’s show them. Yes. As I told you, I hope to be a ingredient to help my plate. This is a very traditional Brazilian fruit. From everyone’s reactions in the room, it seems like it I won’t know what it is at all. This is called kajuk. Smell it. Smell it. It smells fantastic. You want me to keep cooking right now? We keep Yeah, you can keep cooking. Oh, it smells yummy. Wo. It’s very different, but it’s very tasteful. Like, if they know how to do it, they’re going to nail it. But if they don’t, it’s going to taste very trash. You know the Brazilian. This is where it come from. There you go. It’s right here, too. It’s nice. It comes from the cashew. Maybe. What do you think? That’s nice. Tastes good, right? I like that. Interesting. Okay. Like a snack. Everybody like recently I made the tapioca and it’s good because I think it’s like a Mexican taco. I think I’m going to make a mix in Brazil and Mexico. Have you had or like cooked picana before? No, I’ve never cooked it, but I’ve eaten it. We’re going to try to emulate the flavors and get something strong like is in a Brazilian kitchen. This is tate. Mexican tateo. It’s a technical we use in Mexico to make salsa. The flavor is so special. Guys, please stop the cooking all of you. We’re going to go for the trivia now. No. Which which one of you I mean it’s going to be burned. Well, let’s go for the first question. Which venue is the 2025 NFL S. Palo game being played in? Marakana Kim Arena Muri or Aliens Park? The second one. The second one. Yeah, you can go. Next question. Which Brazilian player is known as the king of football? Oh, you go please. Which traditional Brazilian dish is made with black beans, smoked meats, and usually served with rice, fara, and orange slices? Moeka fijuada. Fijuada. Is it you go, please? It was easy. Come on. Come on. It was too easy. I’m going to make a Brazilian beef stroganov. My main thing is Asian cuisine. And I think if there’s one thing in common, it’s just cooking from love and passion. And that’s what I’m going to bring today. Are you going to be frying some potato here? Oh, I see what you’re doing. Oh, you see the vision. I’m starting to like it. Starting to like it. Flip it. This is the tapioca. And here I’m going to cook the picana with the monte de gara. So, there you go. It’s a very Brazilian thing. None of them use the cashews. The cashews. I never use it. You have to use it. I know. I You forgot about it. Yeah. I’m going to use this as a natural sweetener. Yeah. You have to try it out before. Okay. Tastes pretty good, right? It’s good, right? Oh, yeah. I’m definitely a little bit nervous, but I’m confident in how I’m going to perform. Guacamole. Yes. Guacamole. Brazilian guacamole. We don’t have it in Brazil. It’s a good garnish for tapioca. I think that Anna Sophia is really behind now. She didn’t even start. So, I have a game plan, but getting it done in 30 minutes might be tough. I think the spirit of the football American is here today in the in this cuisine. I’ve competed in high pressure environments before and I think I do perform well under pressure. Look at this chap. Look at this. Oh, damn. Excuse me. Okay. Yeah, it’s okay. It’s okay. Yeah, it’s fine. 5 minutes left. I didn’t even make the fa. Look at that rice infused with garlic and cilantro. I was samba. Oh, the caramelized. It’s good. Now, which one of them are you cheering for? Don’t forget to comment down below. Okay, cool. 3 minutes left. 3 minutes left. It’s eternity. That’s 3 minutes. Oh, they look very soggy. And yeah, they’re still crispy. Chef Otto seems like a tough judge to satisfy. You’re just going to win today if you make the onion cry. Where’s the the butter? 2 minutes. The butter. Okay. Okay. Even though Anna Sophia is like really behind everybody, she’s trying her best. I mean, like she’s running around the kitchen. One minute left, guys. Oh my god. 30 seconds. What? Wait. Wait. 15 13 12 N 6 five I’m not going to four three two hands out Oh my god. Good job. Yours looks like a Michelin restaurant. What? She has my respect. A chef never gives up her secrets. I might be nervous. Are you proud? Like all of you are proud of what you served me. Yes. Yes, chef. I think I should go with this one. Well, chef, that is a perfect dish to watch a NFL game. It’s a tapioca with piccamole. Okay. Cheers. Oh. Oh, man. Spicy, huh? Spicy. Oh, the tapioca is a little dry. Okay. Where’s the cashew here? cashew. Ah, in the sauce in the Mexican sauce. No, here. Uhhuh. Oh, okay. I didn’t find it. Is it here? Let Let me see. Proves. I I really like this sauce here. I think I’m going to go for this one. What’s this, Sophia? Uh, gajop pinto. Gajopinto. Gajopinto, which is the national dish of Costa Rica. I did a nice reverse here on the pica and made Brazilian inspired uh garnish. Okay. Okay. Yeah. I see that there’s the kajou here, right? Yes. I think that the pana I can tell from here it’s a little a little raw, right? It’s more seasoned than I thought it would be cuz in Brazil we have rice and beans for every meal, but we just do it with salt and garlic. The pa is a little chewy. Mhm. Okay. Okay. I’ll go for the the last one. I’m serving you a Brazilian picana. So, I know that’s not traditionally a a stew beef. I made a homemade tomato puree out of roasted tomatoes infused with the chili. Your Sriracha sauce. Oh, my Sriracha sauce. Some of the Brazilian spices. Come on. I like that. Cheers. And it’s good. I think the meat is a little dry. I hear you, chef. You know, right? You know, pic is not meant to be a stewed, but I think the taste actually good. Thank you, chef. There’s also the cashew and the cashew fruit. Natural sweetener in there. Let me see. Let me see. Mhm. Let’s see it. The best dish of the Creator Cacao 2025 here in S. Paulo for the NFL game is Chevito. I broke the trophy. You won, my man. You won. Yeah. It’s crazy good. It’s good, man. It’s awesome, man. Really? Yeah. Really? Yeah. Congratulations. You just [Applause] Yeah. No, it’s good. I mean, we can fix it or or not. It’s pretty good. I know. Sophia, your plate was amazing. Good, too. Like pretty pretty good. You have something against Costa Rica, but we’ll talk about that. Oh, yeah. Yeah. Yeah. But he used many stuff like tapioca. He used like Yeah, it was really good. So, like all the foods are good. I hope you like the video. Don’t forget to subscribe. See you soon.

Otto Vitelleschi (@CheffOtto ), Cassie Yeung (@cassyeungmoney ), Isaias Espinoza (@chefenproceso ), and Ana Sofia (@anasofiafehn ) compete in a Creator Cookout!

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