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00:00:01,000 --> 00:00:02,200
[female contestant]
I am Lady Luck.
2
00:00:02,266 --> 00:00:03,900
[female contestant 2]
I make my own luck.
3
00:00:03,900 --> 00:00:06,100
[male contestant]
I'm gonna gamble every single
chance I get. Let's go.
4
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Welcome to Chopped:
Casino Royale.
5
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These 16 chefs are all in.
6
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A giant jackpot.
7
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Ooh, baby.
8
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Adrenaline through the roof.
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[all exclaim]
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00:00:20,166 --> 00:00:21,967
This is truly an ingredient
that I would not know
what to do with.
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[Ted]
Don't like an ingredient?
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Spin the roulette wheel.
13
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[female contestant]
Boom! Yeah, baby.
14
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[sings] Feeling lucky.
15
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[cheering]
16
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-[Ted] Get lucky...
-[cheering]
17
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-[cheering]
-Oh, my God! Yay!
18
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-[female judge] This is
an incredible ingredient.
-Oh!
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[Ted] ...or lose big.
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Oh!
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[Ted] Limburger cheese!
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[gasps]
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It's, like, what do you even
do with that?
24
00:00:40,600 --> 00:00:43,066
You've got to make
your own luck
in this kitchen.
25
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[female contestant]
If you're not taking risks
in the Chopped kitchen...
26
00:00:45,266 --> 00:00:46,266
Come on.
27
00:00:46,300 --> 00:00:47,934
[female contestant]
...why are you here?
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[male contestant]
I'm rolling that dice
regardless of the ingredient.
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Ugh.
30
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-[exclaiming]
-Whoo!
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We're cooking over here.
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You get one bet. This is it.
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I am sweating, honey,
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[female contestant]
No risk, no reward, baby.
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No!
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[Ted] Place your bets.
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Hope you guys are playing
your cards right!
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Whew!
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Let the good times roll.
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Most families play boardgames.
My family has always played
hold'em with real money,
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and root for your dad to bust.
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Gotta spread my love.
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I definitely have
Korean influence,
some Southern influence.
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I have some Mexican influence.
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I love taking risks.
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My strategy is I'm gonna go
really big.
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[Jorge] I'm gonna make sure
that you'll feel the pressure.
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I learnt to cook old-school.
Grandma, Mom.
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We're in a Mexican household.
Everything happens
in the kitchen.
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I am the chef to beat.
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I love the pressure.
I love the rush.
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I like to win.
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[Natascha] Show me the money.
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-No. Yep. Delete.
-[producer laughs]
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I make Asian street food.
Heavy, heavy
Chinese influence,
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but we also have some Thai,
Vietnamese, Korean,
Japanese, and Filipino food.
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I have a history
of taking risks.
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I used to be a lawyer,
and I felt like
I was dying inside.
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So at age 37, I decided
to open a food truck.
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That was a pretty hard risk
to take.
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So coming to Chopped,
no pressure.
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[Ashley] I never play it safe
in the kitchen.
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When you taste my food,
you can expect small plates
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that are influences
from around the world.
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That's money right there.
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I don't give up.
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I'm gonna go all in
and all out.
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-Hello, Chefs.
-[all] Hi, Ted.
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This is Chopped
with a Vegas spin.
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That sounds awesome.
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[Ted] After you open
your mystery baskets,
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{\an8}you can ditch one ingredient
for the chance to get another
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by spinning
the roulette wheel.
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Oh, man.
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Hell, yeah.
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Win your bet,
choose a lucky ingredient.
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Lose your bet,
you chose from some
unlucky ingredients.
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[laughs] Oh!
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Mmm.
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00:03:09,567 --> 00:03:12,867
The champion
of this preliminary battle
will win a coveted spot
81
00:03:12,867 --> 00:03:14,867
in the Casino Royale finale.
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Jackpot there:
$25,000 minimum.
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00:03:19,467 --> 00:03:20,500
-Minimum?
-Ooh!
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-Yes!
-[Ashley] Oh, man.
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Time to jump to it.
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Please, unpack
your appetizer baskets.
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-Oh, what is that?
-Ooh.
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Some sort of soup.
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[Ted] All right. Goat water...
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What the heck is goat water?
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Is this fresh wasabi?
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[Ted] ...wasabi root...
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Is this a cocktail?
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What is this?
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[Ted] ...a vodka cranberry...
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Is this, like, some kind
of baked clams?
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[Ted] ...and clams casino.
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00:03:54,700 --> 00:03:57,600
Well, who wants to swap
an ingredient out?
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-Chef Natascha?
-Yes, please.
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I'm gonna get rid
of the wasabi root.
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-[Ted] Okay. Chef Jorge?
-The vodka cranberry.
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I have no idea
what goat water is.
103
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I think I'm gonna
get rid of that.
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Chef Ashley, how about you?
105
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I think I'm gonna
stay with the basket.
106
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-Okay. All right.
-Whoa.
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-[Tiffani] We see you.
-Let it ride.
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All right, Chefs.
Let's work it out
by spinning it out.
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Here we go.
110
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All right.
Let's do this thing.
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Chef Ann, what ingredient
would you like
to get rid of?
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The goat water.
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Red or black?
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[Ann] I'm gonna bet on red.
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-Let's go, let's go!
-Oh, get it, get it, get it!
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-Whoo!
-Come on, Ann.
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-[Ann] Here we go.
-[Tiffani] Gonna go red.
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Give me a good ingredient.
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[all exclaim]
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-You have to choose
from our unlucky ingredients.
-[Ann] Okay. Okay.
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I'm gonna pick number nine.
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[Ted] Tuna casserole.
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Let me tell you why it's not
the luckiest ingredient.
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{\an8}You're gonna have to
deconstruct the casserole
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{\an8}-and make something
really delicious out of it...
-[Ann] Yep.
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...in 20 minutes.
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I'm up to the challenge.
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Chef Jorge, what ingredient
you'd like to get rid of?
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I never drink
vodka cranberries,
so the vodka cranberry.
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Black.
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-[Tiffani] All right.
-[Ted] Doing well. Here we go.
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Black, black, black, black,
black. Let's go.
133
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-Let's go. Let's go.
-[all cheering]
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Yeah! There we go.
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[Ted] So, you get to choose
from our lucky side.
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Five.
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What you got? What you got?
What you got?
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[Ted] Branzino!
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-Oh! Nice!
-[Tiffani] Yes!
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{\an8}[Christian] Branzino,
also known as
the Mediterranean seabass.
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{\an8}It is absolutely
your lucky day, my friend.
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{\an8}[Jorge] Awesome. Awesome.
Thank you.
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Chef Natascha is next.
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I would like to get rid
of the wasabi root.
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-[Ted] Red or black?
-I have to always go red.
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-[Jorge] Okay, red.
-[female judge] Oh!
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Let's get red.
Let's get some red.
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-It's going. Come on
keep it going.
-Come on.
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Here we go. Here we go.
Here we go.
150
00:05:44,767 --> 00:05:46,667
[all exclaiming]
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[cheering]
152
00:05:48,667 --> 00:05:50,000
-Congratulations.
-[Natascha] Thank you.
153
00:05:50,000 --> 00:05:51,800
Can I please do number two?
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[Ted] Duck confit!
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-[Nilou] Nice!
-[all exclaim]
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[Nilou] It is a duck
that is cooked
in its own fat.
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{\an8}There is so much unctuousness
and flavor that you can get
from that.
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{\an8}-[Natascha] Yes, ma'am.
I'm very excited.
-[Nilou] Yes! Yes!
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00:06:04,467 --> 00:06:08,667
{\an8}All right. Now there's nothing
stopping us from starting
the 20-minute clock.
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{\an8}Now.
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{\an8}-Whoo!
-All right, guys. Here we go!
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{\an8}-Let's go. Let's go!
-Let's go!
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{\an8}Tiffani, Christian,
you're joined
by a very special guest judge.
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00:06:20,000 --> 00:06:23,667
Celebrate food journalist,
Nilou Motamed.
Welcome back, Nilou.
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-Oh, hi. Hi, Hi.
-Nilou's here.
166
00:06:25,467 --> 00:06:28,467
I love this.
So happy to be here.
Feeling extra lucky.
167
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[Christian]
This is already hard enough.
168
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What Chopped casino does
is add a little bit
of psychology to the mix,
169
00:06:36,166 --> 00:06:39,667
which makes this
that much more intense.
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00:06:39,667 --> 00:06:44,867
{\an8}I am so excited to compete
in the Chopped
casino tournament.
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00:06:44,867 --> 00:06:49,000
{\an8}Tuna Casserole, it's better
than goat water.
172
00:06:49,000 --> 00:06:52,367
I can definitely feel
Lady Luck in the air tonight.
173
00:06:52,367 --> 00:06:53,800
Any other tuna in here?
174
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I'm making clam and tuna
hush puppies
with wasabi mayo.
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00:06:58,467 --> 00:07:03,867
Hush puppies are traditionally
Southern fritters
that are deep-fried.
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-[Tiffani] Chef Ann.
-[Ann] Yes?
177
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-Tuna casserole.
What are you doing with it?
-[Ann] Hush puppies.
178
00:07:07,767 --> 00:07:11,266
Didn't find the kind
of cornmeal I wanted,
so I'm using masa.
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00:07:11,266 --> 00:07:14,667
{\an8}This is actually
the first time I've ever made
hush puppies with masa,
180
00:07:14,667 --> 00:07:17,367
{\an8}-but fingers crossed.
-Okay.
181
00:07:18,700 --> 00:07:20,967
[Jorge] I'm in the process
of opening a new restaurant.
182
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{\an8}Like an oyster house,
mixed tapas.
183
00:07:23,667 --> 00:07:26,667
So this is something
that really, really
speaks to me.
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{\an8}[Christian] Jorge ended up
with branzino.
185
00:07:28,967 --> 00:07:31,266
{\an8}It's versatile
as a roasted fish,
as a grilled fish,
186
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as a crudo.
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{\an8}-Chef Jorge.
-[Jorge] Yes?
188
00:07:34,467 --> 00:07:36,266
{\an8}Branzino for the win.
You got it broken down yet?
189
00:07:36,266 --> 00:07:38,600
Branzino for the win.
I am not gonna cook it down.
190
00:07:38,667 --> 00:07:40,967
-I'm actually gonna make
a crudo.
-Okay.
191
00:07:40,967 --> 00:07:46,066
[Jorge] For my appetizer,
I'm doing a branzino crudo
and crispy clams.
192
00:07:46,066 --> 00:07:49,867
Seafood is such an easy way
to work 'cause it's fresh.
193
00:07:49,867 --> 00:07:52,767
My cuisine, it's about
letting ingredients shine.
194
00:07:54,467 --> 00:07:55,967
Behind, behind, behind.
195
00:07:55,967 --> 00:07:59,467
{\an8}My style of cooking
is to kind of turn
comfort food on its side
196
00:07:59,467 --> 00:08:01,767
and give you something
that you wouldn't expect.
197
00:08:01,767 --> 00:08:04,900
Clams casino.
It's already got that bacon.
It's got the breadcrumb.
198
00:08:04,967 --> 00:08:09,166
I'm making clam chowder
pot pie with a goat water
demi-glace
199
00:08:09,166 --> 00:08:11,867
and a phyllo dough
wasabi puff.
200
00:08:11,867 --> 00:08:14,400
I pull all the bacon
out of the clams casino,
201
00:08:14,467 --> 00:08:16,266
I throw it in the pot,
and I let that start
to render.
202
00:08:16,266 --> 00:08:19,000
[Tiffani] Clams casino
originated in Rhode Island.
203
00:08:19,066 --> 00:08:21,500
Beautiful clams.
Little bit of breadcrumbs.
204
00:08:21,567 --> 00:08:23,166
Bacon usually always in there.
205
00:08:23,166 --> 00:08:24,767
-Who doesn't love
parmesan and breadcrumbs?
-I mean, anything with bacon.
206
00:08:24,767 --> 00:08:26,266
[Nilou] Sure.
207
00:08:26,266 --> 00:08:29,300
[Ashley] I'm using
the vodka cranberry
to deglaze the pan,
208
00:08:29,367 --> 00:08:32,166
hoping that it will pull
all of that flavor
off the bottom.
209
00:08:35,066 --> 00:08:37,367
[Natascha] So, I've made
a lot of curries.
I've been to Thailand.
210
00:08:37,367 --> 00:08:38,900
It's pretty good, actually.
211
00:08:38,967 --> 00:08:40,667
And when I tasted
the goat water,
212
00:08:40,667 --> 00:08:44,867
I tasted all these layers
of flavor that I thought
I could use in a curry.
213
00:08:44,867 --> 00:08:47,467
For my appetizer,
I'm gonna make
a Thai red curry
214
00:08:47,467 --> 00:08:49,600
with duck, clams, and bacon.
215
00:08:49,667 --> 00:08:52,400
My first instinct
is to take the clams
216
00:08:52,467 --> 00:08:55,600
and to cook them
in the vodka cranberry
217
00:08:55,667 --> 00:08:57,800
{\an8}and get some of that acidity
into the clams.
218
00:09:01,900 --> 00:09:03,867
[Ann] I like the wasabi root.
219
00:09:03,867 --> 00:09:07,567
Powdered wasabi
is way spicier.
220
00:09:07,567 --> 00:09:11,367
Wasabi mayo will add
a little brightness
221
00:09:11,367 --> 00:09:15,266
as well as cut
some of the fat
from the hush puppy.
222
00:09:15,266 --> 00:09:18,600
Chefs, you're 10 minutes in.
Half this round is done.
223
00:09:20,867 --> 00:09:22,400
-Chef Ashley.
-Yes, ma'am?
224
00:09:22,467 --> 00:09:24,400
Did not gamble.
Just cruising with goat water?
225
00:09:24,467 --> 00:09:25,834
[Ashley] Just cruising
with goat water.
226
00:09:25,834 --> 00:09:28,867
The goat water's
a little spicy
and a little acidic.
227
00:09:28,867 --> 00:09:33,467
I'm hoping to reduce it down
to really cut through
the richness of the chowder.
228
00:09:33,467 --> 00:09:37,266
I'm also making a layered
phyllo puff.
229
00:09:37,266 --> 00:09:41,667
I decide to make a wasabi oil
to brush in between the layers
of the phyllo dough.
230
00:09:44,400 --> 00:09:46,900
[Jorge] For my goat water,
I put it in a pot.
231
00:09:46,967 --> 00:09:49,066
I put the wasabi on it.
232
00:09:49,066 --> 00:09:51,000
I put some guajillo chilies.
233
00:09:51,000 --> 00:09:54,000
That's gonna give
some bitterness,
a little bit spicy, too.
234
00:09:54,000 --> 00:09:58,467
This is gonna go great
with the fattiness
of the branzino.
235
00:09:58,467 --> 00:10:02,467
{\an8}[Natascha] I gambled away
the wasabi root
and got duck confit.
236
00:10:02,467 --> 00:10:05,367
I decide I'm gonna cut up
chunks of the duck.
237
00:10:05,367 --> 00:10:07,100
Hard to cut.
It's really greasy.
238
00:10:07,100 --> 00:10:09,266
Little tougher and greasier
than I expected.
239
00:10:10,867 --> 00:10:12,200
Cut, and I cut myself.
240
00:10:14,667 --> 00:10:16,133
Did Natascha
just cut herself, guys?
241
00:10:16,166 --> 00:10:19,300
It's a 20-minute round.
They need every second
they have in this round.
242
00:10:19,367 --> 00:10:21,467
Five minutes, Chefs,
to get this done.
243
00:10:21,467 --> 00:10:23,200
[Natascha] I'm really worried
about the clock.
244
00:10:23,266 --> 00:10:24,900
Ticking and ticking
and ticking away.
245
00:10:34,567 --> 00:10:37,166
{\an8}[Nilou] The level of intensity
in this kitchen.
246
00:10:37,166 --> 00:10:38,600
Someone who's
a professional cook
247
00:10:38,667 --> 00:10:40,066
can still end up
cutting themselves.
248
00:10:40,066 --> 00:10:41,467
[Tiffani] We never want chefs
to cut themselves.
249
00:10:41,467 --> 00:10:43,166
They need every second
they have in this round.
250
00:10:43,166 --> 00:10:46,100
[Natascha] I don't really
have time to make
my own curry paste.
251
00:10:46,166 --> 00:10:49,000
I find a can
of red curry paste,
252
00:10:49,000 --> 00:10:52,700
{\an8}and I'm gonna use that
to really get that Thai
red curry flavor.
253
00:10:55,767 --> 00:10:58,700
With the vodka cranberry,
I use it as the liquid
254
00:10:58,767 --> 00:11:00,767
to rehydrate
some dried cherries.
255
00:11:00,767 --> 00:11:02,867
You've got one single minute.
256
00:11:02,867 --> 00:11:06,667
[Ann] I grab some apples,
slice them really thin
on the mandolin,
257
00:11:06,667 --> 00:11:09,800
and then I do a really quick
pickling technique.
258
00:11:12,266 --> 00:11:14,166
[Jorge] I love to use
this clam casino.
259
00:11:14,166 --> 00:11:16,867
I'm gonna use it as a garnish.
260
00:11:16,867 --> 00:11:19,367
I wanna toast it
really, really well.
261
00:11:19,367 --> 00:11:21,900
{\an8}It's gonna be crunchy
and a great texture
to my plate.
262
00:11:21,967 --> 00:11:24,900
[Ashley] My chowder's
looking a little too thick.
263
00:11:24,967 --> 00:11:26,467
30 seconds left. 30 seconds.
264
00:11:26,467 --> 00:11:28,667
[Ashley] I don't really
have time to fix it.
265
00:11:28,667 --> 00:11:31,367
{\an8}[Ted] Fast approaching
the end of the round, Chefs.
266
00:11:31,367 --> 00:11:34,567
{\an8}Ten, nine, eight,
267
00:11:34,567 --> 00:11:36,867
{\an8}-seven, six...
-[Ann] Oh, my gosh.
268
00:11:36,867 --> 00:11:42,567
{\an8}[Ted] ...five, four, three,
two, one.
269
00:11:42,567 --> 00:11:44,200
{\an8}-Time's up.
-[Tiffani] Okay.
270
00:11:44,266 --> 00:11:45,467
{\an8}-Hands up.
-Okay.
271
00:11:45,467 --> 00:11:47,367
{\an8}Great job. Great job.
You got it done.
272
00:11:50,367 --> 00:11:51,967
[Ashley] I think I took
a definite risk
273
00:11:51,967 --> 00:11:54,667
'cause all of us were unsure
what goat water was.
274
00:11:54,667 --> 00:11:56,467
But I think all in all,
it will pay off.
275
00:11:58,867 --> 00:12:01,500
[Ann] I feel like I could
have done better,
276
00:12:01,567 --> 00:12:03,367
so I'm just dying inside
a little bit.
277
00:12:09,500 --> 00:12:11,767
{\an8}Chefs, that first
Casino Royale basket
278
00:12:11,767 --> 00:12:14,567
contained goat water,
wasabi root,
279
00:12:14,567 --> 00:12:18,467
a vodka cranberry,
and clams casino.
280
00:12:18,467 --> 00:12:21,400
We also gave you the chance
to gamble away one ingredient.
281
00:12:21,467 --> 00:12:23,100
Chef Jorge, what did you do?
282
00:12:23,166 --> 00:12:26,667
[Jorge] I gambled away
the vodka cranberry,
and I got branzino.
283
00:12:26,667 --> 00:12:29,500
{\an8}I make a branzino crudo
284
00:12:29,567 --> 00:12:35,000
{\an8}that has of the goat water
with the wasabi
and the guajillo chilies.
285
00:12:36,667 --> 00:12:39,166
Chef, it's really good.
286
00:12:39,166 --> 00:12:42,100
The butchery on the branzino
is spectacular.
287
00:12:42,166 --> 00:12:44,000
There's little bits of bacon.
288
00:12:44,000 --> 00:12:46,867
{\an8}It is tasty. It is light,
well-seasoned.
289
00:12:46,867 --> 00:12:49,166
The topping
of the clams casino.
290
00:12:49,166 --> 00:12:52,600
I wish that it came through it
a little bit more,
that crispiness.
291
00:12:52,667 --> 00:12:54,767
-Yes.
-[Christian] It kind of just
got sucked out
292
00:12:54,767 --> 00:12:56,900
-in that vinaigrette.
-Yeah.
293
00:12:56,967 --> 00:12:58,066
We would expect,
at this level,
294
00:12:58,066 --> 00:13:00,367
for you to have thought
about that clams casino
295
00:13:00,367 --> 00:13:02,066
as an integral part
of your dish,
296
00:13:02,066 --> 00:13:06,467
rather than just using
the topping and kind of
transferring it over.
297
00:13:06,467 --> 00:13:08,066
It's such
a pretty presentation,
298
00:13:08,066 --> 00:13:11,400
but I wish I'd gotten
more goat water.
299
00:13:11,467 --> 00:13:13,567
{\an8}You've actually developed
a lot of great flavor.
300
00:13:13,567 --> 00:13:14,667
{\an8}There's very little of it.
301
00:13:14,667 --> 00:13:16,100
-Okay?
-Okay.
302
00:13:16,100 --> 00:13:17,900
-Thank you. Appreciate it.
Thank you so much.
-Thank you.
303
00:13:17,967 --> 00:13:20,500
Thank you, Chef Jorge.
Next, Chef Ashley.
304
00:13:20,567 --> 00:13:26,100
{\an8}I have a clam chowder
pot pie
with a goat water demi.
305
00:13:26,100 --> 00:13:30,400
{\an8}Then on top, some phyllo dough
that's been brushed
with some wasabi oil.
306
00:13:31,700 --> 00:13:34,367
Why did you decide
to not gamble?
307
00:13:34,367 --> 00:13:37,367
I saw a vision with this
and went for it.
308
00:13:38,000 --> 00:13:39,634
[Christian] This is smart.
309
00:13:39,634 --> 00:13:42,800
Making that chowder,
utilizing the clams casino,
you're getting those herbs.
310
00:13:42,867 --> 00:13:44,567
You're getting little pops
of bacon.
311
00:13:44,567 --> 00:13:48,467
And then putting
that goat water in the middle,
312
00:13:48,467 --> 00:13:52,000
it ends up becoming
a little surprise, right,
but I gotta tell you.
313
00:13:52,000 --> 00:13:55,000
I'm looking around
for the cranberry juice
and the vodka.
314
00:13:55,000 --> 00:14:00,200
There's a missed opportunity
to not feel a little bit
of that pop of that wasabi.
315
00:14:00,266 --> 00:14:02,300
I wish there was
a little more.
316
00:14:02,367 --> 00:14:05,700
Using the puff pastry
on the top
was really inspired.
317
00:14:05,767 --> 00:14:08,166
The puff is just
a little bit under.
318
00:14:08,166 --> 00:14:12,100
Almost feels more
like a custard to me
than a soup or a stew.
319
00:14:12,166 --> 00:14:15,300
It's a little bit
over-thickened with the roux.
320
00:14:15,367 --> 00:14:19,867
But you managed to create
something soulful
and heart-warming
321
00:14:19,867 --> 00:14:21,166
in this tiny little bowl.
322
00:14:22,467 --> 00:14:24,700
Next, we go to Chef Natascha.
323
00:14:24,767 --> 00:14:27,100
I gambled away
the wasabi root,
324
00:14:27,166 --> 00:14:29,567
and I got duck confit.
325
00:14:29,567 --> 00:14:34,400
{\an8}And today, I prepared
a Thai red curry with duck
and clams.
326
00:14:36,100 --> 00:14:39,000
I gotta tell you.
I'm having a hard time
nitpicking it.
327
00:14:39,000 --> 00:14:43,100
It's very spicy,
but I keep finding myself
going back.
328
00:14:43,100 --> 00:14:49,100
This literally does transport
me to a night market
in Bangkok or Chiang Mai.
329
00:14:49,100 --> 00:14:53,300
-Thank you.
-[Nilou] You took
clams casino, a cocktail,
330
00:14:53,367 --> 00:14:57,467
and goat water and somehow
ended up with something
that feels really cohesive.
331
00:14:59,567 --> 00:15:02,667
{\an8}The curry is a really smart
use of the basket ingredients
332
00:15:02,667 --> 00:15:06,066
{\an8}in a way to kind of
bring everything
together cohesively.
333
00:15:06,066 --> 00:15:08,667
The goat water in here
gives it a kind of base note
and kind of anchors it
334
00:15:08,667 --> 00:15:10,166
in a way
that's really successful.
335
00:15:10,166 --> 00:15:12,000
I like the duck, the use
of the duck confit.
336
00:15:12,066 --> 00:15:13,667
I think your gamble here
was really smart.
337
00:15:15,000 --> 00:15:16,567
Finally, Chef Ann.
338
00:15:16,567 --> 00:15:20,166
I got rid of the goat water,
and instead, I ended up
getting tuna casserole.
339
00:15:20,166 --> 00:15:22,667
{\an8}I am serving hush puppies.
340
00:15:22,667 --> 00:15:25,200
{\an8}I also made a mayo
with the wasabi,
341
00:15:25,266 --> 00:15:29,367
{\an8}and I rehydrated cherries
with the vodka cranberry.
342
00:15:31,567 --> 00:15:33,800
[Nilou] Chef Ann,
I wouldn't have
called it a hush puppy...
343
00:15:33,867 --> 00:15:36,166
-[Ann] Yes. Yes.
-...because the masa,
it is not hush puppy, right?
344
00:15:36,166 --> 00:15:37,667
Yes.
345
00:15:37,667 --> 00:15:39,867
[Nilou] There's a density
to it that is not
a hush puppy.
346
00:15:39,867 --> 00:15:43,200
So you're kind of
setting someone up
for a disappointment already.
347
00:15:43,266 --> 00:15:44,967
[Tiffani]
It's a little bit dry.
348
00:15:44,967 --> 00:15:48,166
Being able to really detect
the tuna and the clams in it
would have been great.
349
00:15:48,166 --> 00:15:52,166
I think the move is having
big chunks of tuna,
big chunks of clam
350
00:15:52,166 --> 00:15:55,200
-in your hush puppy
or your fritter.
-[mouths] Thank you.
351
00:15:55,266 --> 00:15:57,367
Ann, I like the way
you played the game.
352
00:15:57,367 --> 00:16:00,600
That wasabi mayo
was a great play,
353
00:16:00,667 --> 00:16:04,100
though I do think
it was a little heavy
with that sesame oil.
354
00:16:04,100 --> 00:16:06,266
But the flavor profile
was great.
355
00:16:06,266 --> 00:16:07,767
Okay. Thank you.
356
00:16:07,767 --> 00:16:11,867
Okay. Your basket gambles
paid off in some cases.
357
00:16:11,867 --> 00:16:13,400
Not so much in others.
358
00:16:14,867 --> 00:16:17,867
[Ann] The hush puppies
were very dry.
359
00:16:17,867 --> 00:16:20,467
I am definitely
on the chopping block.
360
00:16:22,700 --> 00:16:25,567
My pot pie was a little
over-thickened.
361
00:16:27,667 --> 00:16:29,800
I'm feeling concerned.
362
00:16:44,867 --> 00:16:47,000
We have to part ways
with one chef.
363
00:16:54,767 --> 00:16:56,900
Chef Ashley,
you've been chopped.
364
00:16:56,967 --> 00:16:58,200
Judges.
365
00:16:58,200 --> 00:17:00,867
[Nilou] Chef Ashley,
it just comes down
to the details.
366
00:17:00,867 --> 00:17:03,700
Your pastry was not
quite there yet,
367
00:17:03,767 --> 00:17:07,467
and the vodka cranberry
and the wasabi root
were hard to detect.
368
00:17:07,467 --> 00:17:10,667
{\an8}-And so we had to chop you.
-Thank you.
369
00:17:11,467 --> 00:17:13,567
Thanks, Chef.
370
00:17:13,567 --> 00:17:17,900
{\an8}This experience maybe
didn't go the way
that I wanted it to,
371
00:17:17,967 --> 00:17:21,266
but I'm not gonna stop
creating my own destiny.
372
00:17:25,266 --> 00:17:28,166
[Ted] Chef Natascha,
Chef Jorge, Chef Ann.
373
00:17:28,166 --> 00:17:32,000
The buzz at the casino
has everyone dreaming
of that big jackpot.
374
00:17:34,266 --> 00:17:35,266
Let's see what you got.
375
00:17:36,767 --> 00:17:37,900
-[Jorge] Whoa!
-Cool!
376
00:17:37,967 --> 00:17:39,400
What the heck is that?
377
00:17:39,467 --> 00:17:42,100
[Ted] Well, how about that?
You've got eel...
378
00:17:42,166 --> 00:17:43,667
Okay, perfect.
That looks really cool.
379
00:17:43,667 --> 00:17:45,800
[Ted] ...bok choy...
380
00:17:45,867 --> 00:17:48,066
Ooh! [laughs]
381
00:17:48,066 --> 00:17:49,400
[Ted] ...porterhouse steaks...
382
00:17:49,467 --> 00:17:53,000
[Ann] Now, this is something
I'm familiar with.
383
00:17:53,066 --> 00:17:54,667
No idea what this is.
384
00:17:56,000 --> 00:17:58,166
[Ted]
...and a corn mousse cake.
385
00:17:58,166 --> 00:18:01,667
Right. Does anybody
want to turn in one
of these ingredients?
386
00:18:01,667 --> 00:18:03,467
Chef Ann?
387
00:18:03,467 --> 00:18:04,367
[Ann] The eel.
388
00:18:04,367 --> 00:18:05,867
-[Ted] Chef Jorge?
-The eel.
389
00:18:05,867 --> 00:18:08,767
-[Ted] Chef Natascha?
-[Natascha] I would like
to get rid of the eel.
390
00:18:08,767 --> 00:18:10,467
Okay. Gambling begin.
391
00:18:10,467 --> 00:18:11,867
Let's go!
392
00:18:13,467 --> 00:18:17,600
Okay. All three of you
have chosen to eel-iminate
the eel.
393
00:18:17,667 --> 00:18:18,667
[laughter]
394
00:18:18,667 --> 00:18:19,867
-See what I did there?
-That was really good.
395
00:18:19,867 --> 00:18:22,300
Chef Ann, black or red?
396
00:18:22,367 --> 00:18:25,367
[Ann]
I'm gonna do a red again.
Can't be unlucky two times.
397
00:18:25,367 --> 00:18:29,667
-Really?
-I was no math major,
but yes, it can.
398
00:18:34,567 --> 00:18:35,667
Here it goes, here it goes,
here it goes!
399
00:18:36,467 --> 00:18:38,000
-And red it is!
-[cheering]
400
00:18:38,000 --> 00:18:38,867
Yeah!
401
00:18:38,867 --> 00:18:40,700
-Yeah!
-[exclaiming]
402
00:18:40,767 --> 00:18:42,100
I'm gonna go with number one.
403
00:18:43,567 --> 00:18:46,667
{\an8}-[Ted] Kauai sweet prawns!
-[Jorge] Ah, that is so cool.
404
00:18:46,667 --> 00:18:52,667
{\an8}Lady Luck is smiling on you
today with these pristine
sweet prawns from Kauai.
405
00:18:53,266 --> 00:18:55,000
Chef Natascha.
406
00:18:55,066 --> 00:18:56,100
I'm gonna go red again.
407
00:18:56,166 --> 00:18:57,533
-I like that...
-[Nilou] Yes, Chef, again.
408
00:18:57,533 --> 00:18:59,266
-[Ted] Here we go, Natascha.
-[Nilou] Let's go,
for Natascha.
409
00:18:59,266 --> 00:19:01,066
-[all] Come on!
-[cheering]
410
00:19:01,066 --> 00:19:02,467
[Ted] Go, red!
411
00:19:05,100 --> 00:19:07,300
[cheering]
412
00:19:08,800 --> 00:19:10,100
[Natascha] Gonna go
number two again.
413
00:19:11,266 --> 00:19:12,867
[Ted] Twice-baked potatoes.
414
00:19:12,867 --> 00:19:14,667
{\an8}-[Nilou] All right.
That's better than eel.
-[Jorge] Yay!
415
00:19:15,567 --> 00:19:17,100
Oh, my God. Oh, my God.
Oh, my God.
416
00:19:17,100 --> 00:19:21,367
We already have porterhouse,
twice-baked potato.
Fantastic ingredients.
417
00:19:21,367 --> 00:19:22,767
Finally, Chef Jorge.
418
00:19:22,767 --> 00:19:25,467
I win black before, so...
419
00:19:25,467 --> 00:19:30,567
There's always that chance
to get the right ingredient,
so why not take the risk?
420
00:19:30,567 --> 00:19:31,700
Black, black, black,
black, black.
421
00:19:31,767 --> 00:19:34,200
-Come on!
-[all cheering]
422
00:19:34,266 --> 00:19:35,767
-Black!
-[all cheer]
423
00:19:35,767 --> 00:19:37,500
-Let's go.
-[Nilou] I love this color.
424
00:19:37,567 --> 00:19:39,667
I'm gonna go
with number three right there.
425
00:19:41,767 --> 00:19:44,667
{\an8}-[Ted] Baby corn in the house!
-Oh! There we go.
426
00:19:44,667 --> 00:19:46,266
I'm from Mexico.
Corn is everywhere.
427
00:19:46,266 --> 00:19:47,967
-Maiz?
-Maiz.
428
00:19:47,967 --> 00:19:51,700
{\an8}The 30-minute entree round
starts now.
429
00:19:51,767 --> 00:19:54,100
{\an8}-[Jorge] Okay.
-[Tiffani] Go, get this! Go!
430
00:19:54,166 --> 00:19:58,266
{\an8}What is amazing is each
and every one of them got
yet another good ingredient.
431
00:19:58,266 --> 00:20:00,367
{\an8}[Tiffani]
This was unprecedent.
432
00:20:00,367 --> 00:20:03,100
{\an8}-There is a clear roadmap...
-[Nilou] Mmm-hmm.
433
00:20:03,166 --> 00:20:05,667
{\an8}...to a steak house
entree here.
434
00:20:07,767 --> 00:20:10,000
[Ann] I'm definitely feeling
like the underdog.
435
00:20:10,066 --> 00:20:13,367
But I've worked
at steak houses before.
436
00:20:13,367 --> 00:20:15,367
{\an8}This is definitely
something I can handle.
437
00:20:15,367 --> 00:20:21,000
I'm making surf and turf
with polenta and bok choy.
438
00:20:22,100 --> 00:20:23,900
The tricky thing
about the porterhouse
439
00:20:23,967 --> 00:20:28,567
is one side will cook faster
than the other side.
440
00:20:28,567 --> 00:20:33,200
And it's really hard
to get the right temperature
on both.
441
00:20:33,266 --> 00:20:39,100
With the eel being eliminated
and them being able
to focus on that steak,
442
00:20:39,100 --> 00:20:43,400
lends the Chefs
great opportunity to show
great technical cooking.
443
00:20:43,467 --> 00:20:47,367
-However, there is a classic
Chopped trick.
-Sure is.
444
00:20:47,367 --> 00:20:49,600
[Ted] In the basket,
there are two
porterhouse steaks.
445
00:20:49,667 --> 00:20:52,266
Each one has
one New York strips
and one fillet,
446
00:20:52,266 --> 00:20:54,367
so that's a math problem.
447
00:20:56,266 --> 00:21:00,867
[Natascha] There's a Chef
over there who is the chef
of a steak house.
448
00:21:00,867 --> 00:21:04,500
{\an8}I don't wanna go head to head
and make a steak house steak.
449
00:21:04,567 --> 00:21:08,900
So, for my entree,
I'm gonna make
Vietnamese porterhouse
450
00:21:08,967 --> 00:21:12,567
with nuoc cham
and grilled bok choy.
451
00:21:12,567 --> 00:21:17,100
Nuoc cham is fish sauce,
lime juice,
and Fresno chilies.
452
00:21:17,166 --> 00:21:20,000
All these flavors really show
my type of cooking.
453
00:21:20,967 --> 00:21:22,000
Ann, how you feeling?
454
00:21:22,066 --> 00:21:23,667
Feeling pretty good.
How about you?
455
00:21:23,667 --> 00:21:25,300
There's a lot of things to do.
456
00:21:25,367 --> 00:21:27,967
Ann is my biggest competition.
457
00:21:27,967 --> 00:21:29,767
She seems to be
a really seasoned chef.
458
00:21:29,767 --> 00:21:31,367
{\an8}And she got
459
00:21:33,000 --> 00:21:34,800
But I'm really competitive.
460
00:21:34,867 --> 00:21:37,467
{\an8}But also I'm well-rounded
in most of the cuisines.
461
00:21:37,467 --> 00:21:39,667
I am gonna go
Italian-American.
462
00:21:41,066 --> 00:21:44,000
So I'm making
carne asada steak,
463
00:21:44,066 --> 00:21:46,100
pasta with summer vegetables
464
00:21:46,100 --> 00:21:47,867
and an Italian salsa verde.
465
00:21:50,567 --> 00:21:53,000
I taste the corn cake
and it's sweet,
466
00:21:53,000 --> 00:21:57,300
so I'm gonna make like
a really starchy, chewy sauce
467
00:21:57,367 --> 00:22:00,900
with asparagus, the bok choy,
the baby corn.
468
00:22:00,967 --> 00:22:04,500
It's gonna offer
that sweetness that
I'm looking from the corn.
469
00:22:04,567 --> 00:22:08,000
Chef Jorge has pulled
asparagus, tomatoes
and poblanos.
470
00:22:08,000 --> 00:22:09,767
[Ted] He's got
too much going on.
471
00:22:10,767 --> 00:22:12,233
Chefs, 10 minutes to go.
472
00:22:13,467 --> 00:22:15,667
-I'm gonna go prowl over there
and... [purrs]
-No corny jokes, okay?
473
00:22:15,667 --> 00:22:17,367
Meow.
474
00:22:17,367 --> 00:22:18,700
You had
such an incredible crudo
475
00:22:18,767 --> 00:22:20,233
coming out of
the first course.
476
00:22:20,266 --> 00:22:23,000
What's the entree?
You're butterflying
a beautiful New York steak.
477
00:22:23,066 --> 00:22:25,100
-You'll see the results.
-[Tiffani] Well, I hope so.
478
00:22:25,767 --> 00:22:27,367
[Jorge] I'm gambling.
479
00:22:27,367 --> 00:22:28,867
I put some salt
on my New York steak
480
00:22:28,867 --> 00:22:31,367
and I'm gonna butterfly it
to save time on cooking.
481
00:22:32,700 --> 00:22:33,767
Chef Natascha,
482
00:22:33,767 --> 00:22:35,567
so, we gave you
this gorgeous porterhouse
483
00:22:35,567 --> 00:22:36,867
and we're getting stir fry?
484
00:22:36,867 --> 00:22:38,500
-Yes.
-Okay.
485
00:22:38,567 --> 00:22:40,367
Well, who do you think
is your biggest competition?
486
00:22:40,367 --> 00:22:42,000
-Myself.
-[Tiffani] Fair.
487
00:22:42,066 --> 00:22:44,200
[Natascha] I'm making
a tomato potato.
488
00:22:45,166 --> 00:22:46,467
[Ann] I look over at Natascha.
489
00:22:46,467 --> 00:22:48,066
She's putting ketchup
in her potatoes.
490
00:22:48,066 --> 00:22:49,567
What is she thinking?
491
00:22:51,066 --> 00:22:53,266
I taste the corn mousse cake.
I loved it.
492
00:22:53,266 --> 00:22:57,100
So I throw the corn pudding
into the mashed potato.
493
00:22:57,166 --> 00:22:58,266
It is sweet and tangy,
494
00:22:58,266 --> 00:23:00,266
almost like
a sweet and sour potato.
495
00:23:03,100 --> 00:23:04,667
[Tiffani] We have
this corn mousse cake.
496
00:23:04,667 --> 00:23:06,066
[Nilou] It tastes like
baby corn
497
00:23:06,066 --> 00:23:09,700
{\an8}made into a sexy,
soft, velvety mousse.
498
00:23:09,767 --> 00:23:13,066
[Ann] Corn mousse cake
will work really well
in the polenta
499
00:23:13,066 --> 00:23:15,367
because both are
made out of corn.
500
00:23:15,367 --> 00:23:17,200
I cut up the bok choy
501
00:23:17,266 --> 00:23:18,767
and saute
in a little bit of hot oil.
502
00:23:18,767 --> 00:23:20,467
[Tiffani] Bok choy
is an Asian leafy green.
503
00:23:20,467 --> 00:23:22,000
It's essentially like
a longer cabbage.
504
00:23:22,000 --> 00:23:23,567
There's a lot
you can do with it.
505
00:23:23,567 --> 00:23:25,467
-You can serve it raw.
-It's crispy, succulent.
506
00:23:25,467 --> 00:23:27,800
-It's kind of like a win
in terms of vegetables.
-Yeah.
507
00:23:27,867 --> 00:23:29,467
[Ann] I wanna fry my prawns.
508
00:23:29,467 --> 00:23:32,400
Just wanna add
a little variety
with the textures.
509
00:23:32,467 --> 00:23:33,800
A little over
two minutes left.
510
00:23:35,500 --> 00:23:38,600
[Nilou] Chef Natascha,
she's taken
a gorgeous porterhouse
511
00:23:38,667 --> 00:23:40,166
and cut it
into stir-fry strips.
512
00:23:40,166 --> 00:23:43,300
That may be
exactly the right answer,
but, boy, it feels wrong.
513
00:23:43,367 --> 00:23:47,967
We need to see
25k worth of talent
on that plate.
514
00:23:47,967 --> 00:23:49,500
[Nilou] Okay, here we go.
515
00:23:49,500 --> 00:23:52,500
Please, do not disappoint us
in the Chopped:
Casino Royale, guys.
516
00:23:52,567 --> 00:23:54,800
My vegetables are ready
and my sauce is ready.
517
00:23:54,867 --> 00:23:56,667
I have my pasta in the pan.
518
00:23:56,667 --> 00:23:59,500
[Ted] All right,
show that clock
who's boss, chefs.
519
00:24:00,200 --> 00:24:02,367
10, nine, eight,
520
00:24:02,367 --> 00:24:04,967
seven, six,
521
00:24:04,967 --> 00:24:08,266
five, four, three,
522
00:24:08,266 --> 00:24:09,867
two, one.
523
00:24:09,867 --> 00:24:11,367
-Time's up!
-[Tiffani] There it is.
524
00:24:11,367 --> 00:24:12,467
[all cheering]
525
00:24:12,467 --> 00:24:13,467
Whoa!
526
00:24:15,467 --> 00:24:17,367
[Natascha] Wow,
that was a tough one for me.
527
00:24:17,367 --> 00:24:20,567
I hope that they're able
to taste my nuoc cham
in the beef.
528
00:24:23,767 --> 00:24:25,100
[Jorge] It went so fast.
529
00:24:25,166 --> 00:24:26,867
My brain wasn't...
I don't wanna say careless,
530
00:24:26,867 --> 00:24:29,467
but I wanted
to accomplish so much
531
00:24:29,467 --> 00:24:32,767
I didn't have enough time
to actually try
to plate correctly.
532
00:24:41,367 --> 00:24:43,567
[Ted] Chefs,
we presented you with eel,
533
00:24:43,567 --> 00:24:44,967
bok choy,
534
00:24:44,967 --> 00:24:46,767
porterhouse steaks
535
00:24:46,767 --> 00:24:48,667
and corn mousse cake.
536
00:24:48,667 --> 00:24:51,500
{\an8}Then we gave you the power
to dump one ingredient
537
00:24:51,567 --> 00:24:53,567
and gamble for another.
538
00:24:53,567 --> 00:24:56,200
So did that work out for you,
Chef Natascha?
539
00:24:56,266 --> 00:24:58,400
Yes. I was really happy
to not use the eel.
540
00:24:58,467 --> 00:25:02,266
I got the twice-baked potato.
541
00:25:03,767 --> 00:25:07,000
{\an8}I made a Vietnamese
stir-fried porterhouse
542
00:25:07,066 --> 00:25:08,500
{\an8}with a nuoc cham,
543
00:25:08,567 --> 00:25:09,967
{\an8}tomato potato.
544
00:25:12,000 --> 00:25:13,867
Potato tomato.
I'm here for it.
545
00:25:14,600 --> 00:25:15,667
It's tomato potato.
546
00:25:18,200 --> 00:25:20,000
[Christian] So,
it was very brave.
547
00:25:20,066 --> 00:25:22,567
-I love it. It plays.
-I keep on wanting
to take another bite of it.
548
00:25:22,567 --> 00:25:24,800
-[Christian] Yeah! You keep
going back to it.
-It was a scary risk.
549
00:25:24,867 --> 00:25:26,900
[Christian] It's not
the prettiest plate.
You look at the steak
550
00:25:26,967 --> 00:25:29,367
and you're not
expecting it to, like,
551
00:25:29,367 --> 00:25:32,066
almost feel tenderized
and flavorful.
552
00:25:32,066 --> 00:25:35,166
{\an8}And when you get it
with a piece of
that grilled bok choy,
553
00:25:35,166 --> 00:25:36,467
{\an8}it's all great.
554
00:25:36,467 --> 00:25:38,900
And then I go
back to the potatoes again.
555
00:25:38,967 --> 00:25:41,300
[Nilou] The potato
tastes terrific,
556
00:25:41,367 --> 00:25:44,800
but what I'm disappointed by
with the ketchup
557
00:25:44,867 --> 00:25:46,767
is then we lose
one of our basket ingredients,
558
00:25:46,767 --> 00:25:48,100
that corn mousse.
559
00:25:48,166 --> 00:25:50,567
And I feel like if you had
just grilled your steak
560
00:25:50,567 --> 00:25:52,467
{\an8}so you had gotten
a beautiful char on it,
561
00:25:52,467 --> 00:25:54,800
you would've had, maybe,
more beautiful presentation.
562
00:25:54,867 --> 00:25:56,133
Thank you.
563
00:25:56,133 --> 00:25:58,400
{\an8}Unfortunately,
I think the steak
is a little overcooked
564
00:25:58,467 --> 00:26:01,000
{\an8}and a little dry
for the beautiful porterhouse
that we gave you.
565
00:26:03,000 --> 00:26:04,200
Thank you, Chef Natascha.
566
00:26:04,266 --> 00:26:05,700
Next up, Chef Jorge.
567
00:26:05,767 --> 00:26:07,266
-You got rid of the eel...
-[Jorge] Yeah.
568
00:26:07,266 --> 00:26:09,300
[Ted] ...and you got yourself
some baby corn.
569
00:26:09,367 --> 00:26:10,767
Please tell us
about your entree.
570
00:26:10,767 --> 00:26:13,967
{\an8}This is a New York steak
carne asada.
571
00:26:13,967 --> 00:26:17,400
{\an8}Then you have a pasta
that has summer vegetables.
572
00:26:17,467 --> 00:26:19,367
Baby corn, bok choy.
573
00:26:20,467 --> 00:26:22,300
I think the steak
is beautifully cooked.
574
00:26:22,367 --> 00:26:25,400
I loved the brightness
of your salsa verde.
575
00:26:25,467 --> 00:26:29,567
I do feel like the pasta
needed to be
a celebration of the corn.
576
00:26:29,567 --> 00:26:31,900
I just think it's a bunch
of different dishes together.
577
00:26:31,967 --> 00:26:33,266
There's a pasta dish
over here.
578
00:26:33,266 --> 00:26:35,967
There's some salsa verde
and steak here.
579
00:26:35,967 --> 00:26:37,567
You're obviously
cooking with passion.
580
00:26:37,567 --> 00:26:38,767
You're cooking with love.
581
00:26:38,767 --> 00:26:41,767
And you nailed it
with the salsa verde.
582
00:26:41,767 --> 00:26:44,767
But I think
you really could've benefitted
from self-editing.
583
00:26:44,767 --> 00:26:47,100
The asparagus
didn't need to be there.
584
00:26:47,166 --> 00:26:48,800
But all in all,
you transported me.
585
00:26:48,867 --> 00:26:50,266
Thank you, Chef.
586
00:26:50,266 --> 00:26:52,166
Okay, finally, Chef Ann.
587
00:26:52,166 --> 00:26:53,567
The gamble
that I took over here
588
00:26:53,567 --> 00:26:55,000
was getting rid of the eel.
589
00:26:55,000 --> 00:26:56,667
Now I'm able to present you
590
00:26:56,667 --> 00:26:58,700
{\an8}like a traditional
surf and turf
591
00:26:58,767 --> 00:27:00,867
{\an8}with polenta and bok choy.
592
00:27:00,867 --> 00:27:02,266
{\an8}[Ted] Who are you
competing for?
593
00:27:02,266 --> 00:27:03,800
{\an8}[Ann] My late mother.
594
00:27:03,867 --> 00:27:07,166
I was a pretty bad daughter
and I feel like...
595
00:27:07,166 --> 00:27:10,200
I really wish I could've
taken my time back with her.
596
00:27:10,266 --> 00:27:13,200
I just hope that if I win,
you know, she's...
597
00:27:13,266 --> 00:27:15,767
She can look down
and be proud of what...
Where I've come.
598
00:27:16,867 --> 00:27:18,800
[Tiffani] Chef Ann,
this is really good cooking.
599
00:27:18,867 --> 00:27:20,800
The steak is cooked
really, really nicely.
600
00:27:20,867 --> 00:27:22,800
The prawns
are perfectly cooked.
601
00:27:22,867 --> 00:27:25,100
-You killed it.
-Thank you. Thank you so much.
602
00:27:25,166 --> 00:27:27,166
Your gamble paid off.
603
00:27:27,166 --> 00:27:28,867
The one thing
I will bring up is
604
00:27:28,867 --> 00:27:31,567
there's so many great flavors
and stuff going on,
605
00:27:31,567 --> 00:27:34,100
the polenta, for me,
become just a starch...
606
00:27:34,166 --> 00:27:35,500
Yes.
607
00:27:35,500 --> 00:27:38,367
...and I just wish
there was just
some sort of pump into it.
608
00:27:38,367 --> 00:27:40,600
This tempura
reminds me exactly of
609
00:27:40,667 --> 00:27:43,000
the best fritto misto
I ever had as well.
610
00:27:43,066 --> 00:27:45,667
-The bok choy
was a little overcooked.
-Mmm-hmm.
611
00:27:45,667 --> 00:27:48,066
But, overall, it's a beautiful
plate of food.
612
00:27:48,066 --> 00:27:49,266
Thank you.
613
00:27:51,066 --> 00:27:55,166
Well, you'll know very soon
who will be making dessert.
614
00:27:55,166 --> 00:27:57,066
[Jorge] I felt a lot better
in the first round.
615
00:27:57,066 --> 00:27:58,900
Right now,
I don't feel as confident.
616
00:27:58,967 --> 00:28:00,900
[Ann] I think I could be
a Chopped champion.
617
00:28:00,967 --> 00:28:04,100
I haven't shown the judges
everything that I have
to offer.
618
00:28:14,767 --> 00:28:17,200
Whose dish
is on the chopping block?
619
00:28:25,166 --> 00:28:27,700
Chef Natascha,
you've been chopped.
620
00:28:27,767 --> 00:28:28,800
Judges?
621
00:28:28,867 --> 00:28:30,266
[Christian] Natascha,
622
00:28:30,266 --> 00:28:33,266
mixing that twice-baked potato
with the ketchup,
unfortunately,
623
00:28:33,266 --> 00:28:37,367
{\an8}really caused us
to lose the flavor
of that corn mousse cake.
624
00:28:37,367 --> 00:28:41,000
Your porterhouse steak
was overcooked and dry.
625
00:28:41,066 --> 00:28:43,200
Unfortunately,
we had to chop you.
626
00:28:43,266 --> 00:28:44,667
Thank you, guys, so much
for having me.
627
00:28:46,300 --> 00:28:48,266
I've only been cooking
for seven years.
628
00:28:48,266 --> 00:28:49,800
I don't give myself
enough credit.
629
00:28:49,867 --> 00:28:52,667
{\an8}Getting to be on Chopped,
I feel like a winner.
630
00:28:52,667 --> 00:28:54,567
It's been
a really special experience.
631
00:28:54,567 --> 00:28:56,467
[exhales and laughs]
632
00:28:56,467 --> 00:29:00,266
{\an8}It's the Chopped:
Casino Royale dessert round.
633
00:29:00,266 --> 00:29:02,767
Can you handle the pressure?
634
00:29:02,767 --> 00:29:04,266
I thrive under pressure.
635
00:29:04,266 --> 00:29:05,600
Pressure is my middle name.
636
00:29:05,667 --> 00:29:08,266
Okay, ingredients first.
637
00:29:10,900 --> 00:29:11,967
Open your baskets.
638
00:29:14,400 --> 00:29:16,367
And you've got
a hangover burger...
639
00:29:16,367 --> 00:29:17,667
[laughing] I've got a burger.
640
00:29:19,100 --> 00:29:21,600
-Aloe.
-[Ted] ...aloe vera leaf...
641
00:29:23,467 --> 00:29:25,667
Okay. Oatmeal.
What am I gonna do with these?
642
00:29:25,667 --> 00:29:26,967
[Ted] ...oatmeal...
643
00:29:27,967 --> 00:29:29,400
Some chocolate coins.
644
00:29:29,467 --> 00:29:32,266
-Look at that.
-[Ted] ...and chocolate
casino chips.
645
00:29:34,367 --> 00:29:37,000
Should we start the clock now
or gamble?
646
00:29:38,767 --> 00:29:40,367
-I wanna gamble.
-Gamble.
647
00:29:40,367 --> 00:29:43,467
-The aloe vera.
-The aloe leaf.
648
00:29:43,467 --> 00:29:45,467
With the sliminess
of the aloe,
649
00:29:45,467 --> 00:29:47,100
it would be
really hard to work with.
650
00:29:47,100 --> 00:29:49,300
Okay, let's try your luck
at the roulette wheel.
651
00:29:49,367 --> 00:29:50,600
[Jorge] Let's go.
652
00:29:50,667 --> 00:29:51,800
Come on, let's win again.
653
00:29:51,867 --> 00:29:53,567
[Ted] Here we go again.
654
00:29:53,567 --> 00:29:55,567
High rollers.
655
00:29:55,567 --> 00:29:59,266
Chefs, this is the double-down
dessert round.
656
00:30:00,367 --> 00:30:02,567
-Is that a good or bad thing?
-It depends.
657
00:30:04,467 --> 00:30:07,000
If you don't win your bet
at the roulette wheel,
658
00:30:07,000 --> 00:30:09,467
we're gonna give you a chance
to double down
659
00:30:09,467 --> 00:30:10,800
by playing the slots.
660
00:30:10,867 --> 00:30:13,100
-Ooo!
-[Tiffani] Okay!
661
00:30:13,100 --> 00:30:14,800
[Ted] If you win here,
662
00:30:14,867 --> 00:30:17,066
you get a lucky
replacement ingredient,
663
00:30:17,066 --> 00:30:18,567
but if you lose,
664
00:30:18,567 --> 00:30:22,367
we're going to give you
a horrendous ingredient.
665
00:30:23,467 --> 00:30:24,900
[exhales] Okay.
666
00:30:24,967 --> 00:30:28,467
So, you're both gambling away
your aloe vera leaves.
667
00:30:28,467 --> 00:30:30,700
-Chef Ann, you're first.
Red for you?
-Red again.
668
00:30:30,767 --> 00:30:33,467
-[Tiffani] Here we go.
-[Ted] Put your money down.
669
00:30:33,467 --> 00:30:36,467
-Here we go.
-Here we go! Here we go!
670
00:30:36,467 --> 00:30:38,367
Come on, red!
671
00:30:38,367 --> 00:30:39,900
[Ted] Whoa! And...
672
00:30:39,967 --> 00:30:41,567
-Whoa!
-[all exclaiming]
673
00:30:41,567 --> 00:30:44,300
-So close!
-[exhales]
674
00:30:44,367 --> 00:30:46,200
Would you like to double down,
675
00:30:47,667 --> 00:30:51,166
or would you prefer to choose
from our unlucky ingredients?
676
00:30:52,767 --> 00:30:54,600
[Ann] Oh...
677
00:30:54,667 --> 00:30:56,500
-I'm gonna double down.
-[all cheering]
678
00:30:59,567 --> 00:31:02,667
To win, all you need
are two icons on the payline.
679
00:31:02,667 --> 00:31:03,700
[Ann] Okay.
680
00:31:03,767 --> 00:31:04,867
Go for it, Chef.
681
00:31:05,767 --> 00:31:06,767
Here we go.
682
00:31:10,166 --> 00:31:11,367
Here we go. Here we go. One.
683
00:31:14,000 --> 00:31:15,667
-Two!
-[all cheering]
684
00:31:16,367 --> 00:31:17,767
-Whoa!
-Yeah!
685
00:31:19,300 --> 00:31:21,200
My heart nearly stopped.
686
00:31:21,266 --> 00:31:24,300
[Ted] You get to choose
from our lucky ingredients.
687
00:31:24,367 --> 00:31:26,266
I'm gonna go with number four.
688
00:31:26,266 --> 00:31:27,800
And you've got pears!
689
00:31:27,867 --> 00:31:29,667
-[Tiffani] Oh, yes!
-Oh, okay.
690
00:31:30,300 --> 00:31:33,000
{\an8}Pears are so easy to use.
691
00:31:33,000 --> 00:31:35,600
Lady Luck
is on my side right now.
692
00:31:35,667 --> 00:31:39,200
These pears are redolent
with sweetness and sourness.
693
00:31:39,266 --> 00:31:41,266
It's the perfect thing
for you to make us
694
00:31:41,266 --> 00:31:44,000
-your dream winner dessert.
-Yeah.
695
00:31:44,066 --> 00:31:46,100
-How are you feeling,
Chef Jorge?
-I'm ready.
696
00:31:46,166 --> 00:31:48,967
Black has been good for me
the whole day,
so let's do it again.
697
00:31:48,967 --> 00:31:50,400
All right, here we go.
698
00:31:50,467 --> 00:31:52,567
Let's go, black!
Let's go, black!
Let's go, black!
699
00:31:52,567 --> 00:31:54,266
Come on! Come on!
Let's go, black!
700
00:31:54,266 --> 00:31:55,567
[all exclaiming]
701
00:31:55,567 --> 00:31:56,967
-Oh!
-[all exclaiming]
702
00:31:56,967 --> 00:31:58,367
-Oh!
-[Nilou] Yes, yes, yes!
703
00:31:58,367 --> 00:32:00,500
-[Ted] Right on!
-I'm gonna choose number one.
704
00:32:00,567 --> 00:32:02,900
[Ted] Numero uno coming up.
705
00:32:02,967 --> 00:32:04,767
A crepe cake!
706
00:32:04,767 --> 00:32:08,000
{\an8}[Tiffani] Many layers
of very thin,
delicious chocolate cakes
707
00:32:08,066 --> 00:32:09,767
{\an8}that have a little bit
of icing on the inside
708
00:32:09,767 --> 00:32:13,000
so really easy to use
for the dessert round.
709
00:32:13,066 --> 00:32:15,767
I didn't get any shrimp paste
or fish oil,
710
00:32:15,767 --> 00:32:19,367
but I know that I'm gonna be
stuck with chocolate.
711
00:32:19,367 --> 00:32:22,066
All right, chefs, Lady Luck
has smiled upon you both.
712
00:32:22,900 --> 00:32:24,567
The 30-minute dessert round
713
00:32:26,100 --> 00:32:27,166
starts now!
714
00:32:27,166 --> 00:32:28,600
{\an8}[Tiffani] All right, guys,
let's go!
715
00:32:28,667 --> 00:32:30,266
{\an8}[Christian] Let's go,
let's go, let's go!
716
00:32:31,600 --> 00:32:33,667
How excited are you, judges?
717
00:32:33,667 --> 00:32:35,600
You're not gonna
have to eat any,
718
00:32:35,667 --> 00:32:37,900
I don't know,
eyeballs, earlobes.
719
00:32:37,967 --> 00:32:39,266
Coming through.
Coming through.
720
00:32:39,266 --> 00:32:40,700
{\an8}Ann comes from
a family of gamblers
721
00:32:40,767 --> 00:32:42,667
{\an8}and if they saw her
not go to the slot machine...
722
00:32:42,667 --> 00:32:45,000
She might be excommunicated
from her family.
723
00:32:46,767 --> 00:32:49,166
{\an8}I've spent a lot of time
at the slots...
724
00:32:49,166 --> 00:32:50,533
Behind.
725
00:32:50,533 --> 00:32:53,600
...and this is
the most intense feeling
I've ever felt.
726
00:32:53,667 --> 00:32:55,000
Removing that.
727
00:32:55,066 --> 00:32:56,767
The buns from
the hangover burger
728
00:32:56,767 --> 00:32:58,600
are looking very dry,
729
00:32:58,667 --> 00:33:00,400
so I wanna rehydrate them.
730
00:33:00,467 --> 00:33:04,166
So, I'm making
chocolate-oat-crusted
French toast
731
00:33:04,166 --> 00:33:05,767
with caramelized pears.
732
00:33:05,767 --> 00:33:08,100
They're really juicy.
733
00:33:08,100 --> 00:33:10,667
Everyone in my family
is very competitive
734
00:33:11,700 --> 00:33:15,367
and I definitely wanna win
at all costs.
735
00:33:15,367 --> 00:33:17,667
[Tiffani] Ann's
gone to the pantry
to grab a Granny Smith apple.
736
00:33:18,367 --> 00:33:19,600
She got pears.
737
00:33:19,667 --> 00:33:22,100
They need to be
front and center
in this dessert.
738
00:33:22,166 --> 00:33:25,567
{\an8}[Ann] These pears
are really sweet.
739
00:33:25,567 --> 00:33:29,066
{\an8}I wanna pair them
with Granny Smith apples
to add some tartness.
740
00:33:32,867 --> 00:33:35,100
[Jorge] I already know
that I'm gonna make a mousse.
741
00:33:35,100 --> 00:33:37,266
But then, when I taste
the crepe cake,
742
00:33:37,266 --> 00:33:39,600
{\an8}it kinda throw me
off on a curve.
743
00:33:39,667 --> 00:33:42,000
It has already
a mousse of chocolate.
744
00:33:42,000 --> 00:33:43,567
How am I gonna
use this ingredient?
745
00:33:44,567 --> 00:33:45,867
{\an8}I grab the crepes
746
00:33:46,600 --> 00:33:47,867
{\an8}and I started rolling them,
747
00:33:47,867 --> 00:33:50,500
kinda, like,
do like a crepe roulette
748
00:33:50,567 --> 00:33:53,266
with a burger bun
oatmeal crumble.
749
00:33:53,266 --> 00:33:55,767
The hangover burger
is basically a cheeseburger
750
00:33:55,767 --> 00:33:58,166
with bacon, egg and cheese
on top of it.
751
00:33:58,166 --> 00:33:59,333
[Ted] Right.
752
00:33:59,333 --> 00:34:01,000
-There's the bread.
There's the bacon.
-Mmm-hmm.
753
00:34:01,000 --> 00:34:03,166
-Those are elements
you can use.
-Make candy.
754
00:34:03,166 --> 00:34:04,667
[Jorge] I take off the bacon.
755
00:34:04,667 --> 00:34:08,867
I'm gonna turn this into
spicy candy bacon
for my crumble
756
00:34:08,867 --> 00:34:10,166
with cayenne simple syrup.
757
00:34:11,266 --> 00:34:14,200
I don't really like to lose.
I like to win.
758
00:34:14,266 --> 00:34:17,567
I wanna show everybody
that a small-town chef
759
00:34:17,567 --> 00:34:19,767
can be a big name
in the world.
760
00:34:21,767 --> 00:34:23,066
20 minutes
on the clock, chefs.
761
00:34:24,767 --> 00:34:27,000
I'm trying to make
an oat crumble.
762
00:34:27,066 --> 00:34:29,867
And I'm using the bacon
from the hangover burger
763
00:34:29,867 --> 00:34:31,066
to make candied bacon.
764
00:34:31,066 --> 00:34:34,700
This'll add a nice salty,
sweet, crunchy texture.
765
00:34:37,367 --> 00:34:40,166
[Jorge] I take the burger bun
with the oatmeal.
766
00:34:40,166 --> 00:34:43,667
I want all the sesame flavor
from the bun to come out.
767
00:34:45,266 --> 00:34:46,867
I'm making
a raspberry reduction.
768
00:34:46,867 --> 00:34:49,467
I'm gonna finish
with a little brandy.
769
00:34:49,467 --> 00:34:51,200
And then, with the chocolate
casino chips,
770
00:34:51,266 --> 00:34:52,667
I'm gonna make
a chocolate sauce
771
00:34:52,667 --> 00:34:53,900
with basil.
772
00:34:56,000 --> 00:34:58,266
[Ted] Chefs, 10 minutes to go.
773
00:34:58,266 --> 00:35:02,100
[Ann] I'm melting some
white chocolate chips
with the casino chips
774
00:35:02,166 --> 00:35:03,667
to make a chocolate sauce.
775
00:35:04,300 --> 00:35:05,367
Oh, man.
776
00:35:05,367 --> 00:35:07,900
But the heat
is turned up too high.
777
00:35:07,967 --> 00:35:09,166
My chocolate is seizing up.
778
00:35:09,867 --> 00:35:11,100
It's overcooked.
779
00:35:11,100 --> 00:35:12,800
I check on my oat crumble
780
00:35:12,867 --> 00:35:14,600
and there's
too much fat in there,
781
00:35:14,667 --> 00:35:15,967
so it's not crisping up.
782
00:35:16,967 --> 00:35:18,400
My dessert is falling apart.
783
00:35:18,467 --> 00:35:20,900
And I haven't even started
making my French toast yet.
784
00:35:22,166 --> 00:35:24,100
Why is the time going so fast?
785
00:35:24,100 --> 00:35:25,600
I am panicking.
786
00:35:27,467 --> 00:35:28,300
{\an8}Oh, my God.
787
00:35:33,266 --> 00:35:34,467
{\an8}Oh, man.
788
00:35:34,467 --> 00:35:37,166
{\an8}Right now, my chocolate
is not how I want it
789
00:35:37,166 --> 00:35:39,166
{\an8}and my oat crumble
is not crisping up.
790
00:35:40,367 --> 00:35:41,667
The clock is running down
791
00:35:41,667 --> 00:35:43,066
{\an8}and I pivot
792
00:35:43,066 --> 00:35:47,467
{\an8}and decide to use my oatmeal
and my chocolate
in the French toast.
793
00:35:47,467 --> 00:35:50,967
Things not going
exactly the way I planned.
794
00:35:54,100 --> 00:35:55,600
[Jorge] With the crepes,
795
00:35:55,667 --> 00:35:58,867
{\an8}I cut it in a bias,
and you can see
all the little rolls
796
00:35:58,867 --> 00:36:00,667
{\an8}and the mousse
inside the cake.
797
00:36:00,734 --> 00:36:02,000
[Ted] One minute, chefs.
798
00:36:02,000 --> 00:36:03,867
[Christian] I'm a little
nervous about Jorge.
799
00:36:03,867 --> 00:36:05,400
He's cutting up crepes
800
00:36:05,400 --> 00:36:07,567
-and he's just looking at it,
hoping something happens.
-[Tiffani] Yeah.
801
00:36:09,500 --> 00:36:12,467
{\an8}One of you is going
to the grand finale.
802
00:36:14,000 --> 00:36:16,300
[Ted] Final seconds
of the final round.
803
00:36:16,367 --> 00:36:18,967
10, nine, eight,
804
00:36:18,967 --> 00:36:21,767
seven, six, five...
805
00:36:21,767 --> 00:36:23,266
-Home stretch!
-[Ted] ...four,
806
00:36:23,266 --> 00:36:26,200
three, two, one.
807
00:36:27,000 --> 00:36:28,300
-Times up!
-[all cheering]
808
00:36:28,367 --> 00:36:29,567
[groans]
809
00:36:33,867 --> 00:36:35,166
[Ann] Double down
dessert round
810
00:36:35,166 --> 00:36:38,266
was definitely the craziest
and wildest round.
811
00:36:38,266 --> 00:36:40,266
Nothing went as planned
812
00:36:40,266 --> 00:36:41,734
and I just had to
roll with it.
813
00:36:44,467 --> 00:36:45,800
[Ted] Chef Ann, Chef Jorge,
814
00:36:45,867 --> 00:36:48,967
{\an8}your dessert basket
was packed with
a hangover burger,
815
00:36:49,667 --> 00:36:51,567
an aloe vera leaf,
816
00:36:51,567 --> 00:36:54,567
oatmeal and
chocolate casino chips.
817
00:36:54,567 --> 00:36:57,567
But you didn't have to
stick with all four
of those ingredients.
818
00:36:57,567 --> 00:36:59,500
Chef Ann,
please tell the judges
about your dessert.
819
00:36:59,567 --> 00:37:03,000
[Ann] I swapped the aloe leaf
for the pears.
820
00:37:03,066 --> 00:37:07,667
{\an8}I have a
chocolate-oat-crusted
French toast
821
00:37:07,734 --> 00:37:09,600
{\an8}with caramelized pears.
822
00:37:13,100 --> 00:37:16,200
{\an8}This is like
what we like to call
"a grownup dessert".
823
00:37:16,266 --> 00:37:20,300
I think that
the use of the oats
to crust your bread
824
00:37:20,367 --> 00:37:21,767
was very smart.
825
00:37:21,767 --> 00:37:24,266
I even love
the bits of chocolate
826
00:37:24,266 --> 00:37:26,166
-in your batter.
-Yes.
827
00:37:26,166 --> 00:37:27,567
{\an8}I see it all represented here.
828
00:37:27,567 --> 00:37:29,000
{\an8}I see the hangover burger,
829
00:37:29,000 --> 00:37:31,567
I see your hard-won pears.
830
00:37:31,567 --> 00:37:34,266
The sweetness
and the savoriness
interplays terrific.
831
00:37:34,266 --> 00:37:35,800
I would say that
the whipped cream's
832
00:37:35,867 --> 00:37:37,667
almost a little bit
over-whipped for me...
833
00:37:37,667 --> 00:37:39,166
-Mmm-hmm.
-[Nilou] ...but I feel like
834
00:37:39,166 --> 00:37:41,266
this is a very
satisfying dessert.
835
00:37:41,266 --> 00:37:44,266
I often don't think
836
00:37:44,266 --> 00:37:46,467
chefs think about
what plate they choose.
837
00:37:46,467 --> 00:37:48,667
You've chosen so wisely.
838
00:37:48,667 --> 00:37:50,166
To use the boat
839
00:37:50,166 --> 00:37:52,667
and then have it look like,
kind of like
a pear tarte tatin.
840
00:37:52,667 --> 00:37:53,800
Really, really smart.
841
00:37:53,800 --> 00:37:55,900
Um... But you don't need
to bring apples to the party.
842
00:37:55,967 --> 00:37:57,967
{\an8}-Okay. Yes.
-Do you know what I mean?
Like, really highlight
843
00:37:57,967 --> 00:37:59,800
{\an8}those things
that we're giving you
and let them sing.
844
00:37:59,867 --> 00:38:00,867
Thank you.
845
00:38:01,600 --> 00:38:02,800
[Ted] Finally, Chef Jorge.
846
00:38:02,867 --> 00:38:05,600
You also gambled away
the aloe vera leaf.
847
00:38:05,667 --> 00:38:07,567
[Jorge] I did
and I got a crepe cake.
848
00:38:07,567 --> 00:38:09,734
{\an8}I did a crepe roulette
849
00:38:09,734 --> 00:38:12,667
{\an8}with an oatmeal
and the hamburger bun crumb
850
00:38:12,667 --> 00:38:14,900
{\an8}with a cayenne simple syrup
candy bacon
851
00:38:14,967 --> 00:38:18,367
and a chocolate bay sauce.
852
00:38:18,367 --> 00:38:21,867
[Christian] Jorge,
the bright, raspberry sauce
that you made...
853
00:38:21,867 --> 00:38:23,667
It puts me in that, sort of...
854
00:38:23,667 --> 00:38:25,467
A time when
I was a kid in Italy
855
00:38:25,467 --> 00:38:27,667
having the chocolates
with the orange, so...
856
00:38:27,667 --> 00:38:29,367
I really respect that.
857
00:38:29,367 --> 00:38:30,567
Thank you, Chef.
858
00:38:30,567 --> 00:38:32,867
I love the crumble
that you've created, Jorge.
859
00:38:32,867 --> 00:38:35,467
I think that the bacon
and the oats...
860
00:38:35,467 --> 00:38:38,467
You've created something
that's very compelling.
861
00:38:38,467 --> 00:38:40,500
I have to say
the elephant in this room is
862
00:38:40,567 --> 00:38:42,667
you took one of
your basket ingredients
863
00:38:42,667 --> 00:38:45,066
and didn't reinvent it,
864
00:38:45,066 --> 00:38:46,500
you just repurposed it.
865
00:38:48,300 --> 00:38:50,066
My heart breaks
'cause you say
"chocolate mousse"
866
00:38:50,066 --> 00:38:51,500
and I'm thinking casino chips,
867
00:38:51,567 --> 00:38:53,967
the top of the crepe cake,
the inside of the crepe.
868
00:38:53,967 --> 00:38:55,867
Like, it was all here for you
to make a mousse.
869
00:38:55,867 --> 00:38:58,734
It's delicious.
I'm just not convinced
that it's yours.
870
00:38:59,900 --> 00:39:01,266
[Ted] Who will win?
871
00:39:01,266 --> 00:39:02,867
It's in the judges' hands now.
872
00:39:02,867 --> 00:39:04,567
-Thank you, chefs.
-[Ann and Jorge] Thank you.
873
00:39:07,867 --> 00:39:11,200
Going to the appetizer round,
this is where Jorge
blew me away.
874
00:39:11,266 --> 00:39:14,867
{\an8}The branzino crudo, I thought,
was just spectacular.
875
00:39:14,867 --> 00:39:16,300
{\an8}[Christian] The little bits
of bacon
876
00:39:16,367 --> 00:39:18,100
{\an8}with that smokiness
going through...
877
00:39:18,166 --> 00:39:19,166
Delicious.
878
00:39:19,166 --> 00:39:20,667
I mean, frankly,
I didn't think Ann
879
00:39:20,667 --> 00:39:22,667
-was gonna
get passed round one.
-[Nilou] Yeah.
880
00:39:23,767 --> 00:39:25,200
{\an8}[Tiffani] Her
hush puppy fritter,
881
00:39:25,266 --> 00:39:28,066
{\an8}it had two proteins
undetectable.
882
00:39:28,066 --> 00:39:30,734
I thought it was really tight.
It was really dry.
883
00:39:30,734 --> 00:39:32,767
They both decided
to gamble their eel.
Thank you.
884
00:39:32,767 --> 00:39:36,266
Jorge got the most gorgeous
baby adolescent corn,
885
00:39:37,467 --> 00:39:39,467
{\an8}used very little of it
in his pasta.
886
00:39:39,467 --> 00:39:42,734
{\an8}And to have Jorge
take the New York
and butterfly it...
887
00:39:42,734 --> 00:39:44,000
What are we doing?
888
00:39:44,867 --> 00:39:46,967
But he did
cook that steak beautifully
889
00:39:46,967 --> 00:39:48,800
and that salsa verde
that he had underneath
890
00:39:48,867 --> 00:39:51,667
was really bright,
really fresh.
891
00:39:51,667 --> 00:39:54,100
Ann ended up getting
this Hawaiian sweet shrimp.
892
00:39:54,166 --> 00:39:56,100
{\an8}The two anchors in her basket
893
00:39:56,166 --> 00:39:58,967
{\an8}were the porterhouse
and the Hawaiian sweet shrimp
894
00:39:58,967 --> 00:40:01,266
and both of those
were cooked perfectly.
895
00:40:01,266 --> 00:40:04,467
To me,
the tempura of the shrimp
was stellar.
896
00:40:04,467 --> 00:40:07,567
[Christian] But that corn cake
absolutely got lost
in the polenta.
897
00:40:08,200 --> 00:40:09,867
Two good chefs.
898
00:40:09,867 --> 00:40:12,767
One took a second to get
their feet underneath them
899
00:40:12,767 --> 00:40:14,500
and then started running
900
00:40:14,567 --> 00:40:17,467
and the other really, like,
started out running
901
00:40:17,467 --> 00:40:19,000
and stumbled a little bit.
902
00:40:23,867 --> 00:40:26,166
Whose dish
is on the chopping block?
903
00:40:35,567 --> 00:40:37,734
Chef Jorge,
you've been chopped.
904
00:40:37,734 --> 00:40:40,266
-Judges...
-Thank you so much
for having me. Appreciate it.
905
00:40:40,266 --> 00:40:42,867
Chef Jorge, first of all,
we've loved having you here.
906
00:40:42,867 --> 00:40:44,767
{\an8}We got to the entree round
and we felt like you brought
907
00:40:44,767 --> 00:40:46,767
{\an8}a lot of ingredients
that weren't in the basket.
908
00:40:46,767 --> 00:40:48,367
And then we get
to the dessert round
909
00:40:48,367 --> 00:40:51,567
and we just were so curious
about the choice
910
00:40:51,567 --> 00:40:53,066
to really take the crepe cake
911
00:40:53,066 --> 00:40:55,166
and give it back to us
kind of in its original form.
912
00:40:55,166 --> 00:40:57,567
And so we had to chop you.
913
00:40:57,567 --> 00:40:59,400
Thank you.
Thank you so much, guys.
Appreciate it.
914
00:40:59,467 --> 00:41:01,266
-[Ted] Thank you, Chef.
-Thank you.
915
00:41:01,266 --> 00:41:02,767
-Good luck to you.
-Thank you.
916
00:41:02,767 --> 00:41:05,266
[Jorge] Competing
in Chopped today
meant a lot to me.
917
00:41:05,266 --> 00:41:08,967
{\an8}Reignite always that passion
that I have for cuisine.
918
00:41:08,967 --> 00:41:11,300
Be big and be bold
and gamble away, please.
919
00:41:13,266 --> 00:41:15,000
And that means, Chef Ann Kim,
920
00:41:15,066 --> 00:41:19,000
you have secured a spot
in our Casino Royale finale.
921
00:41:19,066 --> 00:41:20,367
-Well done.
-[Tiffani] Yes!
922
00:41:20,367 --> 00:41:21,567
[all cheering]
923
00:41:21,567 --> 00:41:23,166
-Yes!
-Yes, yes!
924
00:41:23,166 --> 00:41:25,100
I mean, this is just beyond
my wildest dreams.
925
00:41:25,166 --> 00:41:27,667
Oh, my God, I won!
926
00:41:27,734 --> 00:41:29,066
[shrieks]
927
00:41:29,066 --> 00:41:31,266
I'm ready to go
into the finale
928
00:41:31,266 --> 00:41:32,600
and bring home the jackpot.
929
00:41:32,667 --> 00:41:34,266
Whoo!
930
00:41:34,266 --> 00:41:36,400
[Tiffani] It all
comes down to this.
931
00:41:36,467 --> 00:41:38,166
One of you is gonna be
the grand champion!
932
00:41:39,567 --> 00:41:41,266
[Kirsten] My heart is beating
out of my chest.
933
00:41:41,266 --> 00:41:42,467
Focus, focus, focus.
934
00:41:42,467 --> 00:41:44,166
{\an8}[Tiffani] The stakes
could not be higher.
935
00:41:44,166 --> 00:41:45,600
{\an8}[all cheering]
936
00:41:45,667 --> 00:41:48,000
{\an8}-Feeling the pressure, baby.
-[Nilou] You can do it!
You can do it!
937
00:41:48,000 --> 00:41:49,467
{\an8}[Ann] This would
change my life.
938
00:41:49,467 --> 00:41:51,000
{\an8}-My hands are shaking.
-Whoo!
939
00:41:51,066 --> 00:41:52,767
{\an8}[woman] I want this so bad.
940
00:41:52,767 --> 00:41:53,767
{\an8}-Oh, my God!
-Whoa!
941
00:41:56,100 --> 00:41:57,100
{\an8}[sobbing]
942
00:41:57,867 --> 00:41:59,200
[whispers] What is happening?