1 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 00:00:06,100 --> 00:00:09,767 Welcome to Chopped: Casino Royale. 5 00:00:09,767 --> 00:00:13,467 These 16 chefs are all in. 6 00:00:13,467 --> 00:00:15,300 A giant jackpot. 7 00:00:15,367 --> 00:00:16,400 Ooh, baby. 8 00:00:16,467 --> 00:00:18,266 Adrenaline through the roof. 9 00:00:18,266 --> 00:00:20,100 [all exclaim] 10 00:00:20,166 --> 00:00:21,967 This is truly an ingredient that I would not know what to do with. 11 00:00:21,967 --> 00:00:23,467 [Ted] Don't like an ingredient? 12 00:00:23,467 --> 00:00:25,300 Spin the roulette wheel. 13 00:00:25,367 --> 00:00:26,767 [female contestant] Boom! Yeah, baby. 14 00:00:26,767 --> 00:00:28,300 [sings] Feeling lucky. 15 00:00:28,367 --> 00:00:29,600 [cheering] 16 00:00:29,667 --> 00:00:30,800 -[Ted] Get lucky... -[cheering] 17 00:00:30,867 --> 00:00:32,867 -[cheering] -Oh, my God! Yay! 18 00:00:32,867 --> 00:00:34,467 -[female judge] This is an incredible ingredient. -Oh! 19 00:00:34,467 --> 00:00:36,000 [Ted] ...or lose big. 20 00:00:36,000 --> 00:00:37,100 Oh! 21 00:00:37,100 --> 00:00:38,300 [Ted] Limburger cheese! 22 00:00:38,367 --> 00:00:39,467 [gasps] 23 00:00:39,467 --> 00:00:40,600 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 00:00:43,066 --> 00:00:45,266 [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? 28 00:00:47,934 --> 00:00:49,166 [male contestant] I'm rolling that dice regardless of the ingredient. 29 00:00:49,166 --> 00:00:50,567 Ugh. 30 00:00:50,567 --> 00:00:52,266 -[exclaiming] -Whoo! 31 00:00:52,266 --> 00:00:53,467 We're cooking over here. 32 00:00:53,467 --> 00:00:54,567 You get one bet. This is it. 33 00:00:54,567 --> 00:00:56,100 I am sweating, honey, 34 00:00:56,100 --> 00:00:57,667 [female contestant] No risk, no reward, baby. 35 00:00:57,667 --> 00:00:58,867 No! 36 00:00:58,867 --> 00:00:59,967 [Ted] Place your bets. 37 00:00:59,967 --> 00:01:02,300 Hope you guys are playing your cards right! 38 00:01:02,367 --> 00:01:03,467 Whew! 39 00:01:03,467 --> 00:01:05,166 Let the good times roll. 40 00:01:10,200 --> 00:01:15,367 Most families play boardgames. My family has always played hold'em with real money, 41 00:01:15,367 --> 00:01:17,367 and root for your dad to bust. 42 00:01:20,166 --> 00:01:21,700 Gotta spread my love. 43 00:01:21,700 --> 00:01:26,266 I definitely have Korean influence, some Southern influence. 44 00:01:26,266 --> 00:01:28,567 I have some Mexican influence. 45 00:01:28,567 --> 00:01:31,100 I love taking risks. 46 00:01:31,166 --> 00:01:34,300 My strategy is I'm gonna go really big. 47 00:01:36,667 --> 00:01:39,200 [Jorge] I'm gonna make sure that you'll feel the pressure. 48 00:01:39,266 --> 00:01:41,967 I learnt to cook old-school. Grandma, Mom. 49 00:01:41,967 --> 00:01:44,867 We're in a Mexican household. Everything happens in the kitchen. 50 00:01:44,867 --> 00:01:47,467 I am the chef to beat. 51 00:01:47,467 --> 00:01:49,767 I love the pressure. I love the rush. 52 00:01:49,767 --> 00:01:51,367 I like to win. 53 00:01:56,266 --> 00:01:58,500 [Natascha] Show me the money. 54 00:01:58,567 --> 00:02:01,000 -No. Yep. Delete. -[producer laughs] 55 00:02:05,867 --> 00:02:09,266 I make Asian street food. Heavy, heavy Chinese influence, 56 00:02:09,266 --> 00:02:14,500 but we also have some Thai, Vietnamese, Korean, Japanese, and Filipino food. 57 00:02:14,567 --> 00:02:16,033 I have a history of taking risks. 58 00:02:16,033 --> 00:02:18,567 I used to be a lawyer, and I felt like I was dying inside. 59 00:02:18,567 --> 00:02:21,500 So at age 37, I decided to open a food truck. 60 00:02:21,567 --> 00:02:23,100 That was a pretty hard risk to take. 61 00:02:23,100 --> 00:02:25,700 So coming to Chopped, no pressure. 62 00:02:26,967 --> 00:02:30,266 [Ashley] I never play it safe in the kitchen. 63 00:02:30,266 --> 00:02:33,767 When you taste my food, you can expect small plates 64 00:02:33,767 --> 00:02:35,967 that are influences from around the world. 65 00:02:37,100 --> 00:02:38,200 That's money right there. 66 00:02:38,266 --> 00:02:39,867 I don't give up. 67 00:02:39,867 --> 00:02:41,300 I'm gonna go all in and all out. 68 00:02:42,667 --> 00:02:44,567 -Hello, Chefs. -[all] Hi, Ted. 69 00:02:44,567 --> 00:02:48,066 This is Chopped with a Vegas spin. 70 00:02:48,066 --> 00:02:49,567 That sounds awesome. 71 00:02:49,567 --> 00:02:51,967 [Ted] After you open your mystery baskets, 72 00:02:51,967 --> 00:02:56,100 {\an8}you can ditch one ingredient for the chance to get another 73 00:02:56,100 --> 00:02:57,900 by spinning the roulette wheel. 74 00:02:57,967 --> 00:02:58,867 Oh, man. 75 00:02:58,867 --> 00:02:59,800 Hell, yeah. 76 00:02:59,867 --> 00:03:03,567 Win your bet, choose a lucky ingredient. 77 00:03:03,567 --> 00:03:07,100 Lose your bet, you chose from some unlucky ingredients. 78 00:03:07,166 --> 00:03:08,166 [laughs] Oh! 79 00:03:08,166 --> 00:03:09,567 Mmm. 80 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. 82 00:03:14,867 --> 00:03:19,400 Jackpot there: $25,000 minimum. 83 00:03:19,467 --> 00:03:20,500 -Minimum? -Ooh! 84 00:03:20,567 --> 00:03:21,967 -Yes! -[Ashley] Oh, man. 85 00:03:21,967 --> 00:03:23,300 Time to jump to it. 86 00:03:27,300 --> 00:03:29,000 Please, unpack your appetizer baskets. 87 00:03:30,066 --> 00:03:31,967 -Oh, what is that? -Ooh. 88 00:03:31,967 --> 00:03:33,100 Some sort of soup. 89 00:03:33,100 --> 00:03:34,500 [Ted] All right. Goat water... 90 00:03:34,567 --> 00:03:38,000 What the heck is goat water? 91 00:03:38,066 --> 00:03:39,867 Is this fresh wasabi? 92 00:03:39,867 --> 00:03:42,000 [Ted] ...wasabi root... 93 00:03:42,000 --> 00:03:43,100 Is this a cocktail? 94 00:03:43,166 --> 00:03:44,467 What is this? 95 00:03:44,467 --> 00:03:46,166 [Ted] ...a vodka cranberry... 96 00:03:47,667 --> 00:03:50,500 Is this, like, some kind of baked clams? 97 00:03:50,567 --> 00:03:52,367 [Ted] ...and clams casino. 98 00:03:54,700 --> 00:03:57,600 Well, who wants to swap an ingredient out? 99 00:03:57,667 --> 00:03:59,367 -Chef Natascha? -Yes, please. 100 00:03:59,367 --> 00:04:01,100 I'm gonna get rid of the wasabi root. 101 00:04:01,100 --> 00:04:04,166 -[Ted] Okay. Chef Jorge? -The vodka cranberry. 102 00:04:05,000 --> 00:04:07,367 I have no idea what goat water is. 103 00:04:07,367 --> 00:04:08,867 I think I'm gonna get rid of that. 104 00:04:08,867 --> 00:04:10,200 Chef Ashley, how about you? 105 00:04:10,266 --> 00:04:11,500 I think I'm gonna stay with the basket. 106 00:04:11,567 --> 00:04:13,066 -Okay. All right. -Whoa. 107 00:04:13,066 --> 00:04:14,400 -[Tiffani] We see you. -Let it ride. 108 00:04:16,000 --> 00:04:18,967 All right, Chefs. Let's work it out by spinning it out. 109 00:04:20,767 --> 00:04:21,900 Here we go. 110 00:04:22,867 --> 00:04:24,900 All right. Let's do this thing. 111 00:04:24,967 --> 00:04:28,000 Chef Ann, what ingredient would you like to get rid of? 112 00:04:28,066 --> 00:04:29,300 The goat water. 113 00:04:29,367 --> 00:04:30,266 Red or black? 114 00:04:30,266 --> 00:04:32,100 [Ann] I'm gonna bet on red. 115 00:04:32,100 --> 00:04:34,700 -Let's go, let's go! -Oh, get it, get it, get it! 116 00:04:34,767 --> 00:04:36,166 -Whoo! -Come on, Ann. 117 00:04:36,166 --> 00:04:37,767 -[Ann] Here we go. -[Tiffani] Gonna go red. 118 00:04:37,767 --> 00:04:39,266 Give me a good ingredient. 119 00:04:40,667 --> 00:04:42,367 [all exclaim] 120 00:04:42,367 --> 00:04:46,300 -You have to choose from our unlucky ingredients. -[Ann] Okay. Okay. 121 00:04:46,367 --> 00:04:47,667 I'm gonna pick number nine. 122 00:04:49,867 --> 00:04:51,467 [Ted] Tuna casserole. 123 00:04:51,467 --> 00:04:54,200 Let me tell you why it's not the luckiest ingredient. 124 00:04:54,266 --> 00:04:56,100 {\an8}You're gonna have to deconstruct the casserole 125 00:04:56,100 --> 00:04:57,667 {\an8}-and make something really delicious out of it... -[Ann] Yep. 126 00:04:57,667 --> 00:04:59,166 ...in 20 minutes. 127 00:04:59,166 --> 00:05:00,400 I'm up to the challenge. 128 00:05:00,400 --> 00:05:03,600 Chef Jorge, what ingredient you'd like to get rid of? 129 00:05:03,667 --> 00:05:06,867 I never drink vodka cranberries, so the vodka cranberry. 130 00:05:06,867 --> 00:05:08,100 Black. 131 00:05:08,100 --> 00:05:09,467 -[Tiffani] All right. -[Ted] Doing well. Here we go. 132 00:05:09,467 --> 00:05:11,567 Black, black, black, black, black. Let's go. 133 00:05:11,567 --> 00:05:13,100 -Let's go. Let's go. -[all cheering] 134 00:05:13,166 --> 00:05:15,066 Yeah! There we go. 135 00:05:15,066 --> 00:05:17,900 [Ted] So, you get to choose from our lucky side. 136 00:05:17,967 --> 00:05:19,000 Five. 137 00:05:19,000 --> 00:05:20,400 What you got? What you got? What you got? 138 00:05:20,467 --> 00:05:21,967 [Ted] Branzino! 139 00:05:21,967 --> 00:05:24,100 -Oh! Nice! -[Tiffani] Yes! 140 00:05:24,100 --> 00:05:27,967 {\an8}[Christian] Branzino, also known as the Mediterranean seabass. 141 00:05:27,967 --> 00:05:29,967 {\an8}It is absolutely your lucky day, my friend. 142 00:05:29,967 --> 00:05:31,266 {\an8}[Jorge] Awesome. Awesome. Thank you. 143 00:05:31,266 --> 00:05:33,200 Chef Natascha is next. 144 00:05:33,266 --> 00:05:35,467 I would like to get rid of the wasabi root. 145 00:05:35,467 --> 00:05:37,600 -[Ted] Red or black? -I have to always go red. 146 00:05:37,667 --> 00:05:39,200 -[Jorge] Okay, red. -[female judge] Oh! 147 00:05:39,266 --> 00:05:40,800 Let's get red. Let's get some red. 148 00:05:40,867 --> 00:05:42,400 -It's going. Come on keep it going. -Come on. 149 00:05:42,467 --> 00:05:44,700 Here we go. Here we go. Here we go. 150 00:05:44,767 --> 00:05:46,667 [all exclaiming] 151 00:05:46,667 --> 00:05:48,667 [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? 154 00:05:51,867 --> 00:05:53,867 [Ted] Duck confit! 155 00:05:53,867 --> 00:05:55,767 -[Nilou] Nice! -[all exclaim] 156 00:05:55,767 --> 00:05:58,567 [Nilou] It is a duck that is cooked in its own fat. 157 00:05:58,567 --> 00:06:01,367 {\an8}There is so much unctuousness and flavor that you can get from that. 158 00:06:01,367 --> 00:06:04,467 {\an8}-[Natascha] Yes, ma'am. I'm very excited. -[Nilou] Yes! Yes! 159 00:06:04,467 --> 00:06:08,667 {\an8}All right. Now there's nothing stopping us from starting the 20-minute clock. 160 00:06:08,667 --> 00:06:10,600 {\an8}Now. 161 00:06:10,667 --> 00:06:11,867 {\an8}-Whoo! -All right, guys. Here we go! 162 00:06:11,867 --> 00:06:13,300 {\an8}-Let's go. Let's go! -Let's go! 163 00:06:16,700 --> 00:06:20,000 {\an8}Tiffani, Christian, you're joined by a very special guest judge. 164 00:06:20,000 --> 00:06:23,667 Celebrate food journalist, Nilou Motamed. Welcome back, Nilou. 165 00:06:23,667 --> 00:06:25,467 -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 00:06:29,567 --> 00:06:31,967 [Christian] This is already hard enough. 168 00:06:31,967 --> 00:06:36,166 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. 170 00:06:39,667 --> 00:06:44,867 {\an8}I am so excited to compete in the Chopped casino tournament. 171 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 00:06:53,800 --> 00:06:58,467 I'm making clam and tuna hush puppies with wasabi mayo. 175 00:06:58,467 --> 00:07:03,867 Hush puppies are traditionally Southern fritters that are deep-fried. 176 00:07:03,867 --> 00:07:05,266 -[Tiffani] Chef Ann. -[Ann] Yes? 177 00:07:05,266 --> 00:07:07,767 -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. 179 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 00:07:20,967 --> 00:07:23,667 {\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. 184 00:07:26,667 --> 00:07:28,967 {\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 00:07:31,266 --> 00:07:32,900 as a crudo. 187 00:07:32,967 --> 00:07:34,467 {\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?