1 00:00:01,300 --> 00:00:03,000 Looking for some pig candy! 2 00:00:03,767 --> 00:00:05,100 Let's rock and roll! 3 00:00:05,166 --> 00:00:06,467 I got this, I got this. 4 00:00:06,467 --> 00:00:08,567 [Ted] Every basket will be packed 5 00:00:08,567 --> 00:00:09,567 with porky goodness... 6 00:00:09,567 --> 00:00:10,667 We love you, baby. 7 00:00:10,667 --> 00:00:12,467 Just making it really weird. 8 00:00:12,467 --> 00:00:14,266 Really weird! 9 00:00:14,266 --> 00:00:15,967 [Oscar] Piggy, piggy, piggy, piggy. 10 00:00:17,767 --> 00:00:20,567 [Ted] Who is most high on the hog? 11 00:00:20,567 --> 00:00:22,266 Why is this so hard? 12 00:00:22,266 --> 00:00:23,767 I'm feeling so nervous... 13 00:00:23,767 --> 00:00:25,000 Vamos, Oscar! 14 00:00:25,000 --> 00:00:26,467 He's panicking. 15 00:00:26,467 --> 00:00:27,467 [yelling] 16 00:00:27,467 --> 00:00:28,900 Oh, my gosh! 17 00:00:33,300 --> 00:00:36,300 [Winnie] If you were to taste one of my dishes... 18 00:00:36,367 --> 00:00:39,700 you can expect a punch in the face of flavor. 19 00:00:39,767 --> 00:00:42,767 I'm the owner and pit-madam of Smoke Queen Barbecue 20 00:00:42,767 --> 00:00:44,667 in Orange County, California. 21 00:00:44,667 --> 00:00:46,767 I can already tell this is gonna be so good. 22 00:00:46,767 --> 00:00:49,000 The aromatics are gonna come through. 23 00:00:50,467 --> 00:00:51,967 I started smoking in my backyard 24 00:00:51,967 --> 00:00:53,967 and selling in a parking lot. 25 00:00:56,567 --> 00:00:58,567 Oh, that smells so good. 26 00:00:58,567 --> 00:01:00,000 There's nothing that scares me. 27 00:01:00,000 --> 00:01:01,000 There's nothing that scares me. 28 00:01:01,000 --> 00:01:03,767 As an Asian pit-madam in a boy's club, 29 00:01:03,767 --> 00:01:06,266 they don't take lightly a woman coming in 30 00:01:06,266 --> 00:01:07,166 and taking over. 31 00:01:07,166 --> 00:01:08,367 Gotta spice it up. 32 00:01:08,367 --> 00:01:10,667 I wanna show them who is boss in the kitchen. 33 00:01:11,667 --> 00:01:12,500 Pork appetit. 34 00:01:17,100 --> 00:01:18,100 [Oscar] Pork is everything. 35 00:01:19,367 --> 00:01:21,667 Nice and sexy, no? [laughing] 36 00:01:21,667 --> 00:01:23,700 I love to play with fire 37 00:01:23,767 --> 00:01:25,567 and pig is the best to do that. 38 00:01:26,100 --> 00:01:27,200 I love it. 39 00:01:28,767 --> 00:01:30,000 Passion makes the difference in your food. 40 00:01:30,000 --> 00:01:31,667 Passion makes the difference in your food. 41 00:01:32,166 --> 00:01:33,500 Ooh. Very nice. 42 00:01:35,567 --> 00:01:37,500 My wife Norma sacrificed 43 00:01:37,567 --> 00:01:40,166 to really support me in my career and my dreams. 44 00:01:41,266 --> 00:01:44,000 I wanna prove that sacrifice is worth it. 45 00:01:45,166 --> 00:01:46,300 I want to bring the heat. 46 00:01:51,567 --> 00:01:53,300 [Amanda L] Everything's better with pork fat. 47 00:01:53,367 --> 00:01:55,567 Pork has a beautiful amount of fat. 48 00:01:56,100 --> 00:01:57,166 Fat is flavor 49 00:01:57,166 --> 00:01:58,166 and you could turn it into anything. 50 00:01:59,867 --> 00:02:00,000 I'm a whole-animal butcher 51 00:02:00,000 --> 00:02:01,100 I'm a whole-animal butcher 52 00:02:01,100 --> 00:02:02,567 and a private chef. 53 00:02:02,567 --> 00:02:05,567 I've been butchering since I was 16 years old. 54 00:02:07,166 --> 00:02:10,100 There's no way that I would do anything else. 55 00:02:11,266 --> 00:02:12,867 When I get into a whole pig, 56 00:02:12,867 --> 00:02:15,166 I am ecstatic, you have no idea. 57 00:02:15,166 --> 00:02:16,967 And if I can butcher a whole hog, 58 00:02:16,967 --> 00:02:18,567 then I can definitely butcher the competition. 59 00:02:19,367 --> 00:02:20,800 Absolutely perfect. 60 00:02:24,700 --> 00:02:25,667 Let's go. 61 00:02:26,767 --> 00:02:27,867 I was raised in a family 62 00:02:27,867 --> 00:02:30,000 that had strict dietary restrictions. 63 00:02:30,000 --> 00:02:30,266 that had strict dietary restrictions. 64 00:02:30,266 --> 00:02:31,500 Pork was always fascinating 65 00:02:31,567 --> 00:02:33,667 because it was the most forbidden. 66 00:02:33,667 --> 00:02:34,567 When I was in Thailand, 67 00:02:34,567 --> 00:02:36,500 I got a tattoo of a wild boar. 68 00:02:36,567 --> 00:02:38,100 That is knock-out. 69 00:02:39,567 --> 00:02:41,500 I like to cook contemporary cuisine 70 00:02:41,567 --> 00:02:43,367 with global flavors. 71 00:02:43,367 --> 00:02:45,100 Dishes than punch you in the face. 72 00:02:47,767 --> 00:02:48,900 That's so awesome! 73 00:02:50,667 --> 00:02:52,166 I come with a lot of experience, 74 00:02:52,166 --> 00:02:53,266 not only in competition, 75 00:02:53,266 --> 00:02:55,400 but in high level cuisine. 76 00:02:55,467 --> 00:02:57,400 I wanna show the people who believe in me 77 00:02:57,467 --> 00:02:59,100 that they have a reason to believe in me. 78 00:03:02,166 --> 00:03:03,166 Hi, chefs! 79 00:03:03,166 --> 00:03:04,500 -Good morning. -Morning, Ted! 80 00:03:04,567 --> 00:03:06,567 [Ted] The only thing happier than a pig in mud 81 00:03:06,567 --> 00:03:08,767 is a Chef with pork in the pan. 82 00:03:08,767 --> 00:03:10,400 -Absolutely. -That's me. 83 00:03:10,467 --> 00:03:11,467 [Ted] Excellent to hear 84 00:03:11,467 --> 00:03:13,867 because every basket will be packed 85 00:03:13,867 --> 00:03:15,467 with porky goodness. 86 00:03:15,467 --> 00:03:19,266 And you'll be fighting to show who is most high on the hog. 87 00:03:19,266 --> 00:03:20,166 Numero uno. 88 00:03:20,166 --> 00:03:21,500 Can you do it? 89 00:03:21,567 --> 00:03:23,667 -Absolutely. -Absolutely. 90 00:03:23,667 --> 00:03:25,667 -Of course. -Heck, yes. 91 00:03:25,667 --> 00:03:28,266 My knowledge of barbecue does give me an edge. 92 00:03:28,266 --> 00:03:30,000 I know the pig from snout to tail. 93 00:03:30,000 --> 00:03:30,767 I know the pig from snout to tail. 94 00:03:31,800 --> 00:03:33,000 First baskets are waiting for you. 95 00:03:38,467 --> 00:03:39,300 Open 'em up. 96 00:03:40,166 --> 00:03:41,166 [exclaiming] 97 00:03:41,166 --> 00:03:42,100 Oh, my gosh. 98 00:03:42,166 --> 00:03:43,266 Do we have to try these first? 99 00:03:43,266 --> 00:03:44,100 [Ted] And its... 100 00:03:44,700 --> 00:03:46,367 pork belly bao buns! 101 00:03:46,367 --> 00:03:48,166 Piggy, piggy, piggy, piggy. 102 00:03:48,166 --> 00:03:49,667 Oh. Hell, yeah. 103 00:03:50,500 --> 00:03:51,467 [Ted] Coppa steaks. 104 00:03:52,767 --> 00:03:54,400 Barbecue-flavored vodka. 105 00:03:54,467 --> 00:03:55,400 Nice. 106 00:03:55,467 --> 00:03:56,900 Barbecue-flavored vodka? 107 00:03:56,967 --> 00:03:59,867 This cannot be... Oh, my gosh. 108 00:03:59,867 --> 00:04:00,000 I'm very excited to see if it's smokey, if it's sweet. 109 00:04:00,000 --> 00:04:03,500 I'm very excited to see if it's smokey, if it's sweet. 110 00:04:05,467 --> 00:04:06,400 Peaches. 111 00:04:06,900 --> 00:04:07,767 [Ted] Peaches. 112 00:04:10,867 --> 00:04:12,166 20 minutes to hammer out 113 00:04:12,166 --> 00:04:14,567 gloriously porky appetizers. 114 00:04:16,467 --> 00:04:17,467 Clock starts now. 115 00:04:21,100 --> 00:04:23,000 Amanda, you are joined on the judges panel 116 00:04:23,066 --> 00:04:25,066 by two celebrated restaurateurs. 117 00:04:25,066 --> 00:04:26,767 Chef Esther Choi. 118 00:04:26,767 --> 00:04:28,800 -Welcome, Esther! -Great to be here. 119 00:04:28,867 --> 00:04:30,000 This pig-tastic environment. 120 00:04:30,000 --> 00:04:31,000 This pig-tastic environment. 121 00:04:31,066 --> 00:04:33,367 And Chef Darnell Ferguson. 122 00:04:33,367 --> 00:04:35,166 This is a great day to be in the Chopped kitchen. 123 00:04:35,166 --> 00:04:36,700 I love you, baby. 124 00:04:36,767 --> 00:04:38,166 [Darnell] Pork is so desirable. 125 00:04:38,166 --> 00:04:39,767 When you see it, you get excited. 126 00:04:39,767 --> 00:04:42,166 When you smell it, you know it's time to eat. 127 00:04:42,166 --> 00:04:45,066 The coppa, which is pork shoulder steaks. 128 00:04:45,567 --> 00:04:46,667 There's a lot of fat, 129 00:04:46,667 --> 00:04:48,166 a lot of marbleization. 130 00:04:48,166 --> 00:04:49,500 You have to manipulate it. 131 00:04:49,567 --> 00:04:53,266 I would definitely cook it, rest it, slice it. 132 00:04:53,266 --> 00:04:55,300 But you also have two proteins now. 133 00:04:55,367 --> 00:04:57,667 The belly that's already cooked inside the bao bun, 134 00:04:57,667 --> 00:04:59,066 and then you have the shoulder steak. 135 00:04:59,066 --> 00:05:00,000 So, I think this is a trick. 136 00:05:00,000 --> 00:05:01,000 So, I think this is a trick. 137 00:05:01,000 --> 00:05:03,066 Yeah, how are they gonna utilize that 138 00:05:03,066 --> 00:05:04,567 and bring it to life, right? 139 00:05:08,467 --> 00:05:09,700 [Amanda L] Being a whole animal butcher, 140 00:05:09,767 --> 00:05:12,467 pork has always been significant in my life. 141 00:05:12,467 --> 00:05:14,667 I love to use that ingredient and respect it. 142 00:05:15,800 --> 00:05:17,900 I combined the pork of the bao bun 143 00:05:17,967 --> 00:05:19,400 with the coppa steaks 144 00:05:19,467 --> 00:05:21,900 because double pork is better. 145 00:05:21,967 --> 00:05:24,767 I'm making coppa and pork belly tacos 146 00:05:24,767 --> 00:05:25,800 with fresh peaches 147 00:05:25,867 --> 00:05:27,767 and a roasted poblano salsa. 148 00:05:27,767 --> 00:05:29,467 How you feeling about pork today? 149 00:05:29,467 --> 00:05:30,000 Pork is my specialty. 150 00:05:30,000 --> 00:05:31,300 Pork is my specialty. 151 00:05:31,367 --> 00:05:32,467 So, let's rock and roll. 152 00:05:36,400 --> 00:05:37,700 [Amanda] Chef Winnie, you okay down there? 153 00:05:37,767 --> 00:05:38,667 Yes, I am. 154 00:05:38,667 --> 00:05:40,867 -Are you embracing the pork? -I am. 155 00:05:40,867 --> 00:05:42,700 [Amanda] We love our pork. 156 00:05:42,767 --> 00:05:44,000 [Winnie] Pork is the best meat. 157 00:05:44,000 --> 00:05:46,867 It's succulent, it's sweet, 158 00:05:46,867 --> 00:05:49,567 and there's so many ways you can cook it. 159 00:05:50,166 --> 00:05:51,300 I am Chinese 160 00:05:51,367 --> 00:05:52,700 but my husband's Indian, 161 00:05:52,767 --> 00:05:54,467 so the primary cuisine 162 00:05:54,467 --> 00:05:56,400 that we use is Chinese-Indian, 163 00:05:56,467 --> 00:05:58,667 and I wanna make samosas, 164 00:05:58,667 --> 00:06:00,000 which are fried Indian fritters, 165 00:06:00,000 --> 00:06:01,467 which are fried Indian fritters, 166 00:06:01,467 --> 00:06:04,000 with the coppa and some veggies, 167 00:06:04,000 --> 00:06:06,500 and pair it with peach chutney. 168 00:06:06,567 --> 00:06:08,800 The barbecue vodka has a little smoky flavor 169 00:06:08,867 --> 00:06:09,800 and I think, 170 00:06:09,867 --> 00:06:11,400 "Why not add it to the chutney?" 171 00:06:13,367 --> 00:06:14,400 Samosas are made 172 00:06:14,400 --> 00:06:16,867 with something similar to eggroll skin. 173 00:06:16,867 --> 00:06:19,500 And I immediately go for the wonton wrappers. 174 00:06:21,900 --> 00:06:23,100 I've a ramen shop, 175 00:06:23,166 --> 00:06:24,567 so I know all about the pork belly buns. 176 00:06:24,567 --> 00:06:26,600 -Yes. -Yeah, it's like a steamed bun. 177 00:06:26,667 --> 00:06:28,367 Usually pork belly that's braised 178 00:06:28,367 --> 00:06:29,700 for two to three hours. 179 00:06:29,767 --> 00:06:30,000 And it's like the most harmonious bite. 180 00:06:30,000 --> 00:06:32,200 And it's like the most harmonious bite. 181 00:06:32,266 --> 00:06:33,266 -Ever. -It really is. 182 00:06:36,867 --> 00:06:38,800 [Darnell] Simmer down, Oscar, simmer down. 183 00:06:38,867 --> 00:06:40,700 I think Oscar's energy level is contagious. 184 00:06:40,767 --> 00:06:42,467 [laughing giddily] 185 00:06:42,467 --> 00:06:44,300 I look over to Oscar's station... 186 00:06:44,367 --> 00:06:45,967 Vamos, vamos, vamos! 187 00:06:45,967 --> 00:06:48,600 He has, like, Cirque du Soleil going on. 188 00:06:48,667 --> 00:06:50,000 Vamos, baby! Vamos! 189 00:06:50,066 --> 00:06:51,100 Show off. 190 00:06:51,166 --> 00:06:52,467 Vamos, baby! Vamos! 191 00:06:52,467 --> 00:06:53,467 I'm so happy all the time. 192 00:06:53,467 --> 00:06:55,166 I am, and I have a killer smile. 193 00:06:55,700 --> 00:06:56,667 [roaring] 194 00:06:56,667 --> 00:06:58,000 I love you, baby. 195 00:06:58,567 --> 00:06:59,867 I am Latin American. 196 00:07:00,667 --> 00:07:02,767 My inspiration is my heritage. 197 00:07:03,767 --> 00:07:06,100 I'm making bao bun chimichurri 198 00:07:06,166 --> 00:07:08,100 with spicy coppa steaks 199 00:07:08,667 --> 00:07:09,767 with flambeed peaches. 200 00:07:11,200 --> 00:07:14,266 To make my chimichurri from my bao buns, 201 00:07:14,266 --> 00:07:17,266 I'm taking cucumbers, carrots, 202 00:07:17,266 --> 00:07:18,867 and then I mix it with olive oil, 203 00:07:18,867 --> 00:07:20,166 lime juice, and basil. 204 00:07:23,166 --> 00:07:25,166 [Zev] I have a very, very clear vision 205 00:07:25,166 --> 00:07:26,266 of what I wanna do right here. 206 00:07:27,367 --> 00:07:29,900 I really began my serious professional career 207 00:07:29,967 --> 00:07:30,000 in Thailand. 208 00:07:30,000 --> 00:07:31,100 in Thailand. 209 00:07:31,100 --> 00:07:33,867 And I just fell in love with how flavorful 210 00:07:33,867 --> 00:07:35,867 and intense everything was. 211 00:07:35,867 --> 00:07:38,266 Pork in curry is a no-brainer. 212 00:07:38,266 --> 00:07:40,500 I'm making this curry with coconut milk 213 00:07:40,567 --> 00:07:42,100 and pork belly bao buns 214 00:07:42,100 --> 00:07:43,200 infused into it. 215 00:07:43,200 --> 00:07:45,000 And this is definitely something a little weird 216 00:07:45,066 --> 00:07:46,266 because I made a curry 217 00:07:46,266 --> 00:07:48,567 out of fully cooked pork belly bao buns. 218 00:07:48,567 --> 00:07:50,467 -Chef Zev, how's it going? -Yeah? 219 00:07:50,467 --> 00:07:53,400 It's going great. The ingredients are really cool. 220 00:07:53,467 --> 00:07:55,100 I'm just making it really weird. 221 00:07:55,166 --> 00:07:56,867 Really weird! 222 00:07:56,867 --> 00:07:58,100 Ten minutes on the clock, chefs. 223 00:07:58,166 --> 00:08:00,000 All right, chefs, you got 10 minutes! 224 00:08:00,000 --> 00:08:00,800 All right, chefs, you got 10 minutes! 225 00:08:00,867 --> 00:08:02,600 -[Zev] Let's go! -Let's rock and roll! 226 00:08:03,667 --> 00:08:06,500 For my peach salsa, I wanna keep them raw. 227 00:08:06,567 --> 00:08:09,000 I just have to respect the ingredients. 228 00:08:09,000 --> 00:08:12,400 and bring just a little bit more freshness to the dish. 229 00:08:12,467 --> 00:08:14,500 My dad passed about five years ago. 230 00:08:14,567 --> 00:08:16,400 Our biggest thing was cooking 231 00:08:16,467 --> 00:08:18,867 and watching Food Network. 232 00:08:18,867 --> 00:08:21,467 I wanna win Chopped for my dad. 233 00:08:21,467 --> 00:08:23,300 I'm going to make something crispy, 234 00:08:23,367 --> 00:08:24,300 something amazing. 235 00:08:24,367 --> 00:08:26,667 I'm seasoning my coppa steaks 236 00:08:26,667 --> 00:08:29,900 with smoked paprika and cayenne pepper. 237 00:08:29,967 --> 00:08:30,000 And I'm so excited. 238 00:08:30,000 --> 00:08:31,100 And I'm so excited. 239 00:08:31,100 --> 00:08:32,600 Vamos, vamos! 240 00:08:32,667 --> 00:08:33,600 Pork is amazing. 241 00:08:33,667 --> 00:08:35,600 It's part of our culture in Mexico. 242 00:08:36,467 --> 00:08:38,367 My family's everything for me. 243 00:08:38,367 --> 00:08:40,667 I have my wife and my two kids. 244 00:08:41,767 --> 00:08:44,400 This dish represents my family 245 00:08:44,467 --> 00:08:45,367 and my traditions. 246 00:08:46,667 --> 00:08:48,000 [Zev] I'm taking the coppa steak 247 00:08:48,066 --> 00:08:49,600 and I'm slicing it really thin 248 00:08:49,667 --> 00:08:51,400 and I'm seasoning it with miso 249 00:08:51,467 --> 00:08:52,767 and burnt soy sauce, 250 00:08:52,767 --> 00:08:54,567 which is one of my signatures, so... 251 00:08:54,567 --> 00:08:57,166 dripping in soy sauce and letting it caramelize 252 00:08:57,166 --> 00:08:58,667 with a little rice vinegar 253 00:08:58,667 --> 00:09:00,000 to really pick up this deep, aromatic flavor 254 00:09:00,000 --> 00:09:01,000 to really pick up this deep, aromatic flavor 255 00:09:01,000 --> 00:09:02,600 that comes out of soy sauce when it's been burnt 256 00:09:04,500 --> 00:09:07,166 and pouring that into my saute pan 257 00:09:07,166 --> 00:09:08,467 that has my pork cooking in it. 258 00:09:10,000 --> 00:09:12,867 Chefs, you got five minutes left. 259 00:09:12,867 --> 00:09:14,800 [Winnie] I start filling my wontons... 260 00:09:14,867 --> 00:09:16,000 God, this is so messy. 261 00:09:16,066 --> 00:09:17,467 I'm able to close a couple of them, 262 00:09:17,467 --> 00:09:19,667 but the other ones are starting to rip. 263 00:09:19,667 --> 00:09:22,200 [Amanda] Winnie's wontons are opening, they're breaking, 264 00:09:22,266 --> 00:09:24,800 she has to pivot and figure something else out. 265 00:09:24,867 --> 00:09:25,767 -Yeah, that's... -[Esther] Oh, no. 266 00:09:26,400 --> 00:09:27,500 [Winnie] This is so hard! 267 00:09:27,567 --> 00:09:29,867 I screwed this up... big time. 268 00:09:31,767 --> 00:09:32,567 [timer ticking] 269 00:09:36,266 --> 00:09:37,800 Chef Winnie, you okay down there? 270 00:09:37,867 --> 00:09:40,000 I don't know if I have time, actually. 271 00:09:40,066 --> 00:09:41,500 [Amanda] Less than four minutes left, 272 00:09:41,567 --> 00:09:43,567 and Winnie's wontons are not working. 273 00:09:44,600 --> 00:09:46,300 [Winnie] A minute to pivot. 274 00:09:46,367 --> 00:09:48,266 I'm not making wontons anymore. 275 00:09:48,266 --> 00:09:51,300 I can call it 'open faced samosa' 276 00:09:51,367 --> 00:09:52,467 or something like that. 277 00:09:54,266 --> 00:09:55,266 Perfect. 278 00:09:55,266 --> 00:09:57,066 I noticed the timer running out 279 00:09:58,100 --> 00:10:01,667 and I see that my steak is raw. 280 00:10:01,667 --> 00:10:03,030 Oscar's coppa steak, and it is raw still. 281 00:10:03,030 --> 00:10:04,767 Oscar's coppa steak, and it is raw still. 282 00:10:04,767 --> 00:10:06,367 So now he's panicking. 283 00:10:06,367 --> 00:10:07,867 [Oscar] I feel so scared. 284 00:10:07,867 --> 00:10:09,467 And I don't want to bring that to the judges. 285 00:10:10,800 --> 00:10:12,567 I put it back on the fire 286 00:10:12,567 --> 00:10:14,667 to have the right temperature that I want. 287 00:10:19,867 --> 00:10:21,266 [Amanda] With one minute 288 00:10:21,266 --> 00:10:24,767 you have to hustle, you do not have any more time. 289 00:10:24,767 --> 00:10:26,600 [Amanda L] I know I need to get to plating, 290 00:10:26,667 --> 00:10:29,800 but I want to make a crunchy topping for my taco. 291 00:10:29,867 --> 00:10:31,867 Fried bao buns to kinda give an extra crunch. 292 00:10:33,667 --> 00:10:35,166 Get it done, chefs, get it done! 293 00:10:35,166 --> 00:10:37,300 -Finish strong! -Winnie, you have to hustle! 294 00:10:37,367 --> 00:10:38,867 All four ingredients! 295 00:10:40,066 --> 00:10:41,867 [judges] Ten, nine 296 00:10:41,867 --> 00:10:43,767 eight, seven, 297 00:10:43,767 --> 00:10:46,500 six, five, four, 298 00:10:46,567 --> 00:10:49,767 three, two, one... 299 00:10:49,767 --> 00:10:51,166 -[judges clapping] -[Darnell] There we go! 300 00:10:51,166 --> 00:10:52,567 Wow! 301 00:10:57,400 --> 00:11:00,567 [Oscar] I feel great about my pork steak. 302 00:11:00,567 --> 00:11:01,967 The other chefs are in trouble. 303 00:11:03,200 --> 00:11:04,867 I am feeling jazzed, 304 00:11:04,867 --> 00:11:06,467 buzzing, I'm excited. 305 00:11:06,467 --> 00:11:08,000 I'm not worried going into judging. 306 00:11:08,000 --> 00:11:09,567 I'm gonna be smoking everybody. 307 00:11:14,266 --> 00:11:15,867 In your appetizer baskets you found... 308 00:11:15,867 --> 00:11:17,567 pork belly bao buns, 309 00:11:18,166 --> 00:11:19,000 peaches, 310 00:11:19,500 --> 00:11:21,000 coppa steaks, 311 00:11:21,000 --> 00:11:22,767 and barbecue-flavored vodka. 312 00:11:24,367 --> 00:11:25,300 Chef Zev, we'll start with you. 313 00:11:25,367 --> 00:11:26,767 Please tell us about your appetizer. 314 00:11:26,767 --> 00:11:30,300 I did a pork bao bun curry 315 00:11:30,367 --> 00:11:33,030 with barbecue vodka-pickled fresh peaches 316 00:11:33,030 --> 00:11:33,467 with barbecue vodka-pickled fresh peaches 317 00:11:33,467 --> 00:11:37,767 and a smoked soy and miso coppa. 318 00:11:39,100 --> 00:11:41,300 [Ted] What sparked this direction for you, chef? 319 00:11:41,367 --> 00:11:43,900 I go to curry all the time. 320 00:11:43,967 --> 00:11:45,567 I really just love making curries 321 00:11:45,567 --> 00:11:47,000 and I love the pork. 322 00:11:47,066 --> 00:11:48,800 Well, chef, when you were cooking 323 00:11:48,867 --> 00:11:51,300 you said it was gonna get weird, 324 00:11:51,367 --> 00:11:54,066 -[Esther giggling] -What is the weirdness part of this dish in your opinion? 325 00:11:54,066 --> 00:11:55,567 The curry base. 326 00:11:55,567 --> 00:11:58,767 Which is just a bao bun cooked into an emulsifying agent 327 00:11:58,767 --> 00:11:59,700 since I don't have enough time 328 00:11:59,767 --> 00:12:01,767 to cook the curry down to thicken it. 329 00:12:02,667 --> 00:12:03,030 I translate that into creativity. 330 00:12:03,030 --> 00:12:04,600 I translate that into creativity. 331 00:12:04,667 --> 00:12:05,900 Thank you, I appreciate that. 332 00:12:05,967 --> 00:12:08,166 So, I love what you did with the bao bun. 333 00:12:08,967 --> 00:12:10,400 The pork is cooked well. 334 00:12:10,467 --> 00:12:11,467 Flavors are good. 335 00:12:12,000 --> 00:12:13,467 Strong, in your face. 336 00:12:13,900 --> 00:12:14,767 Thank you, chef. 337 00:12:14,767 --> 00:12:16,967 -It got weird. -[all laughing] 338 00:12:16,967 --> 00:12:19,700 -[Darnell] He said it would. -I'm a man of my word. 339 00:12:19,767 --> 00:12:21,100 I love the creative flavors. 340 00:12:21,166 --> 00:12:23,800 Obviously, being Asian, that speaks to me. 341 00:12:23,867 --> 00:12:27,266 The silkiness of the texture of the curry is really nice. 342 00:12:27,266 --> 00:12:29,300 [Darnell] I love the chew on the pork. 343 00:12:30,367 --> 00:12:33,030 But then, when it comes down to the peaches, 344 00:12:33,030 --> 00:12:34,300 But then, when it comes down to the peaches, 345 00:12:34,367 --> 00:12:36,066 the curry is so powerful 346 00:12:36,066 --> 00:12:39,100 that the peaches and the vodka are like... 347 00:12:39,166 --> 00:12:40,800 a background singer 348 00:12:40,867 --> 00:12:42,867 to the background singer's background singer. 349 00:12:42,867 --> 00:12:43,867 Yes, chef. 350 00:12:43,867 --> 00:12:45,467 I would have liked to see those two elements 351 00:12:45,467 --> 00:12:47,367 play a larger part in the game. 352 00:12:48,667 --> 00:12:50,100 Chef, what would winning mean to you? 353 00:12:50,100 --> 00:12:52,800 I walked away from a very high end restaurant. 354 00:12:52,867 --> 00:12:54,867 My old boss and a lot of people 355 00:12:54,867 --> 00:12:56,367 thought I wouldn't be able to make it on my own. 356 00:12:56,367 --> 00:12:59,166 And this would really validate that I was ready to move on. 357 00:12:59,700 --> 00:13:00,867 Chef Zev, thank you. 358 00:13:00,867 --> 00:13:02,000 Next up, Chef Winnie. 359 00:13:02,000 --> 00:13:03,030 Today, I prepared for you 360 00:13:03,030 --> 00:13:03,667 Today, I prepared for you 361 00:13:03,667 --> 00:13:07,000 a bao with peach and lime chutney. 362 00:13:09,166 --> 00:13:11,667 [Darnell] Chef Winnie, flavor is your major, 363 00:13:11,667 --> 00:13:13,166 because this thing is flavorful. 364 00:13:14,500 --> 00:13:18,367 I mean, like, just like, went off like a firecracker. 365 00:13:18,367 --> 00:13:22,000 But I think when you come into plating, aesthetically, 366 00:13:22,066 --> 00:13:24,667 the pork and the bun, it's just hard to eat 367 00:13:24,667 --> 00:13:26,467 because the bun is hard to cut through. 368 00:13:26,467 --> 00:13:28,867 [Amanda] You have a really amazing hand with flavor. 369 00:13:28,867 --> 00:13:31,567 So there's just a little bit of a struggle for me there 370 00:13:31,567 --> 00:13:32,700 composition-wise. 371 00:13:32,767 --> 00:13:33,030 I was going for a samosa. 372 00:13:33,030 --> 00:13:35,367 I was going for a samosa. 373 00:13:35,367 --> 00:13:36,667 I was having a really hard time 374 00:13:36,667 --> 00:13:38,200 'cause the wonton skin was ripping, 375 00:13:38,266 --> 00:13:40,667 and at the last moment I had to just put 376 00:13:40,667 --> 00:13:42,367 all my ingredients on the plate. 377 00:13:42,367 --> 00:13:45,066 So, now I have an open-faced bao for you. 378 00:13:45,066 --> 00:13:47,000 [Esther] I'm all about flavor. 379 00:13:47,066 --> 00:13:49,467 And I loved the flavor here. 380 00:13:49,467 --> 00:13:50,867 The bao bun, it kind of reminds me 381 00:13:50,867 --> 00:13:52,000 of, like, a flat bread 382 00:13:52,000 --> 00:13:54,667 and it's really fun to eat with the pork. 383 00:13:54,667 --> 00:13:57,100 I wish there was a little bit more vegetables on here. 384 00:13:57,100 --> 00:13:59,500 Some more crunch and texture would have been really nice. 385 00:13:59,567 --> 00:14:02,300 But overall, I thought it was absolutely delicious. 386 00:14:02,867 --> 00:14:03,030 Thank you, chef. 387 00:14:03,030 --> 00:14:04,066 Thank you, chef. 388 00:14:04,066 --> 00:14:06,200 Chef, what would winning this competition mean to you? 389 00:14:06,266 --> 00:14:09,867 This barbecue business, it's a boys' club. 390 00:14:09,867 --> 00:14:13,200 And there's not a lot of dominating women in this industry. 391 00:14:13,266 --> 00:14:16,100 Whatever achievements I've attained gets discounted 392 00:14:16,166 --> 00:14:17,400 because, "Oh, she's a girl." 393 00:14:17,467 --> 00:14:20,100 I want to win this to show everybody 394 00:14:20,166 --> 00:14:22,200 I'm just as good as the rest of you guys, 395 00:14:22,266 --> 00:14:23,166 I'm not just a pretty face, 396 00:14:23,166 --> 00:14:24,166 I can smoke, 397 00:14:24,166 --> 00:14:26,867 and I could get down in the kitchen as well. 398 00:14:26,867 --> 00:14:28,767 -Good for you. -Thank you. 399 00:14:28,767 --> 00:14:29,700 Thank you, Chef Winnie. 400 00:14:29,767 --> 00:14:31,266 -Thank you. -[Ted] Chef Amanda. 401 00:14:31,266 --> 00:14:33,030 I made a coppa and pork belly taco 402 00:14:33,030 --> 00:14:34,100 I made a coppa and pork belly taco 403 00:14:34,100 --> 00:14:36,767 with a peach, heirloom tomato and poblano slaw. 404 00:14:37,900 --> 00:14:39,767 [Ted] Would you say that you have any sort 405 00:14:39,767 --> 00:14:41,967 of a competitive edge here when it comes to pork? 406 00:14:41,967 --> 00:14:43,867 I am a whole animal butcher, 407 00:14:43,867 --> 00:14:46,266 so I know my way around a pig. 408 00:14:47,266 --> 00:14:48,266 [Darnell] Chef Amanda! 409 00:14:48,967 --> 00:14:50,367 Taco Tuesdays! 410 00:14:50,367 --> 00:14:51,567 That's what I'm saying. 411 00:14:51,567 --> 00:14:52,567 Favorite day of the week. 412 00:14:52,567 --> 00:14:54,000 'Cause it goes perfect with a drink. 413 00:14:54,066 --> 00:14:55,000 Yes. 414 00:14:56,867 --> 00:14:57,867 One of my favorite things on a taco 415 00:14:57,867 --> 00:14:59,600 is what kinda sauce they pair with it, 416 00:14:59,667 --> 00:15:01,567 you know, so it could have used that sauce. 417 00:15:01,567 --> 00:15:03,030 Something to bring moisture to the taco. 418 00:15:03,030 --> 00:15:04,166 Something to bring moisture to the taco. 419 00:15:04,166 --> 00:15:05,767 [Amanda] You have good flavor in here 420 00:15:05,767 --> 00:15:08,500 but the pork for me is a tiny bit over. 421 00:15:09,467 --> 00:15:11,166 And when Darnell was talking about a sauce, 422 00:15:11,166 --> 00:15:12,467 like a pico de gallo 423 00:15:12,467 --> 00:15:13,567 or a salsa verde 424 00:15:13,567 --> 00:15:15,266 I think would have been great on here. 425 00:15:15,266 --> 00:15:16,767 Like, when you bite into the taco, 426 00:15:16,767 --> 00:15:18,667 it almost has to run down your hand. 427 00:15:19,467 --> 00:15:20,400 When I think of a taco, 428 00:15:20,467 --> 00:15:22,867 I want it to be juicy and runny as well. 429 00:15:22,867 --> 00:15:26,867 But I liked that you put the crunchy bao on top. 430 00:15:26,867 --> 00:15:28,667 That gave a lot of texture. 431 00:15:28,667 --> 00:15:31,667 Overall, I think it was fresh and light and delicious. 432 00:15:32,300 --> 00:15:33,030 [Amanda L] Thank you. 433 00:15:33,030 --> 00:15:33,367 [Amanda L] Thank you. 434 00:15:33,367 --> 00:15:34,800 [Ted] Chef Amanda, what is motivating you 435 00:15:34,867 --> 00:15:37,266 to win our pork competition? 436 00:15:37,266 --> 00:15:39,200 My dad passed away five years ago. 437 00:15:40,467 --> 00:15:42,266 Chopped and Iron Chef are the two shows 438 00:15:42,266 --> 00:15:44,166 that we would watch every night, 439 00:15:44,166 --> 00:15:46,000 so I'm doing it for him. 440 00:15:46,066 --> 00:15:48,266 That has to be a great source of memories for sure. 441 00:15:49,266 --> 00:15:50,500 Yeah. 442 00:15:50,567 --> 00:15:51,767 [Ted] Finally, Chef Oscar. 443 00:15:51,767 --> 00:15:53,600 Please tell us about your appetizer. 444 00:15:53,667 --> 00:15:58,000 I made Latin American influence bao bun chimichurri 445 00:15:58,066 --> 00:16:00,066 with flambeed peaches. 446 00:16:00,066 --> 00:16:02,100 What inspired you to take that direction 447 00:16:02,100 --> 00:16:03,030 with this basket? 448 00:16:03,030 --> 00:16:03,166 with this basket? 449 00:16:03,166 --> 00:16:05,200 I'm Latin American, 450 00:16:05,266 --> 00:16:07,066 I love my heritage. 451 00:16:07,066 --> 00:16:10,467 And I want to explode and explore all that flavors 452 00:16:10,467 --> 00:16:11,867 on my dishes. 453 00:16:12,767 --> 00:16:15,066 Chef, I love your passion for food. 454 00:16:15,066 --> 00:16:17,066 -When you're talking about food, it's-- -Thank you so much! 455 00:16:17,066 --> 00:16:18,166 You're so excited about it. 456 00:16:18,166 --> 00:16:19,066 [Oscar] Why not? 457 00:16:19,066 --> 00:16:20,266 [Oscar and Amanda laughing] 458 00:16:21,200 --> 00:16:22,700 We know you struggled a little bit 459 00:16:22,767 --> 00:16:23,900 with the coppa steak. 460 00:16:25,367 --> 00:16:26,867 [Oscar] I don't want to overcook, 461 00:16:26,867 --> 00:16:29,367 -and I don't want to have this raw. -[Amanda] Right. 462 00:16:29,367 --> 00:16:30,400 [Oscar] I put back my meat 463 00:16:30,467 --> 00:16:32,667 to have the perfect coction that I want. 464 00:16:32,667 --> 00:16:33,030 There's some great flavors in here. 465 00:16:33,030 --> 00:16:33,967 There's some great flavors in here. 466 00:16:35,000 --> 00:16:36,667 Some pieces of the coppa 467 00:16:36,667 --> 00:16:39,166 are a little bit on the rare side. 468 00:16:39,166 --> 00:16:40,767 I love the use of the barbecue vodka. 469 00:16:40,767 --> 00:16:43,867 I definitely taste the smoky, flambeed flavor. 470 00:16:43,867 --> 00:16:44,767 Muchas gracias. 471 00:16:44,767 --> 00:16:45,800 I love the presentation. 472 00:16:45,867 --> 00:16:47,367 So beautiful. 473 00:16:47,367 --> 00:16:49,100 I thought it was a beautiful dish. 474 00:16:49,100 --> 00:16:50,000 [Darnell] The pork... 475 00:16:50,867 --> 00:16:51,767 was good. 476 00:16:51,767 --> 00:16:54,000 A little bit raw, like, I would say, 477 00:16:54,000 --> 00:16:56,467 could go a little bit longer for it to be pork. 478 00:16:56,467 --> 00:16:58,867 But I thought that you did a good job 479 00:16:58,867 --> 00:17:02,000 at giving me something that I wasn't expecting. 480 00:17:03,100 --> 00:17:05,066 The way you plated it was very, very nice. 481 00:17:05,066 --> 00:17:06,266 Okay. Thank you. 482 00:17:06,266 --> 00:17:07,900 Chef, is there something in your life 483 00:17:07,967 --> 00:17:09,166 that's motivating you to win? 484 00:17:10,367 --> 00:17:11,867 My daughter give me Pancho. 485 00:17:11,867 --> 00:17:13,367 -[Esther] Oh, that's so... -Pancho is traveling with me 486 00:17:13,367 --> 00:17:15,100 to bring me a good luck 487 00:17:15,100 --> 00:17:16,467 -in this competition. -[Ted] Is Pancho a pig? 488 00:17:16,467 --> 00:17:17,700 [Oscar] Yeah, it's a little baby pig! 489 00:17:17,767 --> 00:17:19,600 -Oh, that's perfect. -[Oscar] Piggy. 490 00:17:19,667 --> 00:17:21,166 Well, I think you should keep Pancho on your station 491 00:17:21,166 --> 00:17:22,467 the entire time you're cooking. 492 00:17:22,467 --> 00:17:24,767 Of course. Hey, guys. He's watching you, eh? 493 00:17:25,300 --> 00:17:26,200 Be careful. 494 00:17:26,266 --> 00:17:27,200 [laughing] 495 00:17:27,266 --> 00:17:28,467 First elimination. 496 00:17:28,467 --> 00:17:31,567 Do you sense danger or do you feel safe? 497 00:17:33,867 --> 00:17:35,100 [Winnie] That bao bun 498 00:17:35,166 --> 00:17:37,266 was not the best that it could be. 499 00:17:37,266 --> 00:17:40,567 So, I want to be able to show them more. 500 00:17:41,300 --> 00:17:42,467 [Oscar] The judges say 501 00:17:42,467 --> 00:17:44,900 my meat is not well cooked. 502 00:17:44,967 --> 00:17:48,300 But I want to stay because I'm a pork lover. 503 00:17:48,367 --> 00:17:50,467 I'm a beast! I'm a culinary beast. 504 00:17:50,467 --> 00:17:51,967 [dramatic music] 505 00:17:56,200 --> 00:17:57,367 [timer ticking] 506 00:18:00,066 --> 00:18:02,500 Whose dish is on the chopping block? 507 00:18:03,100 --> 00:18:04,266 [dramatic music] 508 00:18:11,767 --> 00:18:13,867 Chef Amanda, you've been chopped. 509 00:18:13,867 --> 00:18:14,800 Judges... 510 00:18:14,867 --> 00:18:15,900 [Esther] Chef Amanda, 511 00:18:15,900 --> 00:18:18,967 although we loved the freshness of your taco, 512 00:18:18,967 --> 00:18:21,100 the coppa was a little overcooked 513 00:18:21,166 --> 00:18:23,567 and the taco really needed a sauce. 514 00:18:23,567 --> 00:18:25,567 These are the reasons why you were chopped. 515 00:18:25,567 --> 00:18:26,967 Thank you, all. 516 00:18:26,967 --> 00:18:27,576 -Good luck, guys. -[Amanda] Thanks, Amanda. 517 00:18:27,576 --> 00:18:28,266 -Good luck, guys. -[Amanda] Thanks, Amanda. 518 00:18:30,567 --> 00:18:31,667 [Amanda] I knew I should have made a sauce. 519 00:18:32,100 --> 00:18:33,300 [laughing] 520 00:18:33,367 --> 00:18:35,166 My dad would be so proud of me. 521 00:18:35,166 --> 00:18:36,266 No matter the outcome, 522 00:18:36,266 --> 00:18:37,400 I'm here, I did it, 523 00:18:37,467 --> 00:18:39,166 not a lot of people get to say that they did it. 524 00:18:42,467 --> 00:18:44,600 Chef Oscar, Chef Winnie, Chef Sev. 525 00:18:44,667 --> 00:18:46,767 Once again, it's swine time. 526 00:18:46,767 --> 00:18:48,367 -Give me a whole hog. -Let's do this! 527 00:18:48,367 --> 00:18:50,767 -Swine and dine me, baby. -[Ted] Open 'em up. 528 00:18:52,800 --> 00:18:53,867 [exclaiming] 529 00:18:53,867 --> 00:18:56,166 [Zev] Oh, my God. Tongue blood pudding. 530 00:18:56,166 --> 00:18:57,166 That's super cool. 531 00:18:57,166 --> 00:18:57,576 Uh, what? 532 00:18:57,576 --> 00:18:58,166 Uh, what? 533 00:18:58,166 --> 00:19:00,166 [Ted] We've got tongue and blood pudding. 534 00:19:03,166 --> 00:19:04,367 [Zev] I'm super excited. 535 00:19:04,367 --> 00:19:06,867 I've worked with a lot of blood in Thailand before. 536 00:19:07,400 --> 00:19:08,600 [Oscar] Uh-huh-huh. 537 00:19:08,667 --> 00:19:09,767 [Ted] Mustard greens. 538 00:19:10,800 --> 00:19:13,100 Oh, my God! 539 00:19:13,166 --> 00:19:14,600 [Ted] Porchetta roast. 540 00:19:14,667 --> 00:19:18,000 De-licious. Very nice! 541 00:19:18,000 --> 00:19:19,567 Oh, my gosh. Paneer? 542 00:19:19,567 --> 00:19:21,166 [Ted] And paneer cheese. 543 00:19:21,867 --> 00:19:23,467 Totally up my alley. 544 00:19:23,467 --> 00:19:24,967 30 minutes to wow the judges 545 00:19:24,967 --> 00:19:26,867 with your second porky plates. 546 00:19:29,767 --> 00:19:30,967 Clock starts now. 547 00:19:34,867 --> 00:19:37,367 I don't think there's anything too scary in this basket. 548 00:19:37,367 --> 00:19:38,600 Beautiful mustard greens, 549 00:19:38,667 --> 00:19:41,000 great porchetta roast that you can do anything with. 550 00:19:42,166 --> 00:19:43,300 [Ted] I think a lot of Americans 551 00:19:43,367 --> 00:19:46,166 hear the term "pork tongue and blood pudding" 552 00:19:46,166 --> 00:19:49,100 and think, "That sounds deeply unappetizing." 553 00:19:49,166 --> 00:19:50,166 It's really underappreciated. 554 00:19:50,166 --> 00:19:52,066 I love this because as a Korean, 555 00:19:52,066 --> 00:19:54,567 I grew up eating blood sausage my entire life. 556 00:19:54,567 --> 00:19:57,576 It will give the most amazing flavor to anything. 557 00:19:57,576 --> 00:19:57,867 It will give the most amazing flavor to anything. 558 00:19:57,867 --> 00:20:00,100 It's all the pork scraps, 559 00:20:00,166 --> 00:20:02,000 usually, put into a sausage. 560 00:20:04,667 --> 00:20:06,367 [Winnie] Tongue and blood pudding? 561 00:20:06,367 --> 00:20:07,400 I'm ecstatic. 562 00:20:09,367 --> 00:20:12,166 My mind goes immediately to congee. 563 00:20:12,166 --> 00:20:14,100 Congee is a quintessential comfort food 564 00:20:14,166 --> 00:20:15,066 for Chinese people. 565 00:20:15,066 --> 00:20:16,500 You take rice, 566 00:20:16,567 --> 00:20:18,467 and it's traditionally served 567 00:20:18,467 --> 00:20:21,200 with the coagulated blood cubes. 568 00:20:21,266 --> 00:20:23,867 Now, congee typically has something crunchy. 569 00:20:24,400 --> 00:20:25,500 The porchetta, 570 00:20:25,567 --> 00:20:27,266 it's got a thick layer of fat, 571 00:20:27,266 --> 00:20:27,576 I'm thinking... "lardons." 572 00:20:27,576 --> 00:20:29,500 I'm thinking... "lardons." 573 00:20:30,000 --> 00:20:31,000 Pig fat croutons. 574 00:20:31,667 --> 00:20:33,000 Crunchy and salty. 575 00:20:35,500 --> 00:20:37,300 [Darnell] Porchetta roast is intimidating to look at. 576 00:20:37,367 --> 00:20:38,300 But when you know 577 00:20:38,367 --> 00:20:40,000 that it's just a deboned pork loin 578 00:20:40,000 --> 00:20:42,166 that has the belly wrapped around it, 579 00:20:42,166 --> 00:20:44,300 it's like, now you can break it down and work with. 580 00:20:44,867 --> 00:20:45,800 [Amanda] Chef Oscar, 581 00:20:45,867 --> 00:20:48,100 he's unrolled it, he's breaking it down. 582 00:20:48,166 --> 00:20:50,066 He took his hat and he turned it around. 583 00:20:50,066 --> 00:20:51,400 Like, he's in business. 584 00:20:51,467 --> 00:20:52,600 Vamos, vamos! 585 00:20:52,667 --> 00:20:55,100 I feel so comfort with this basket. 586 00:20:55,100 --> 00:20:57,567 My grandma, she showed me to make enchiladas. 587 00:20:57,567 --> 00:20:57,576 It's so traditional in Mexico. 588 00:20:57,576 --> 00:20:59,367 It's so traditional in Mexico. 589 00:20:59,367 --> 00:21:03,967 I make tongue and blood pudding porchetta enchiladas 590 00:21:03,967 --> 00:21:05,500 with a mustard green 591 00:21:05,567 --> 00:21:07,200 and poblano sauce. 592 00:21:07,266 --> 00:21:08,467 Vamos, baby! Vamos! 593 00:21:11,166 --> 00:21:13,066 [Ted] I think it's really to Chef Zev's credit 594 00:21:13,066 --> 00:21:15,266 that he went right to the middle of that porchetta 595 00:21:15,266 --> 00:21:18,100 to get the most beautiful piece of pork there, 596 00:21:18,100 --> 00:21:19,166 that loin. 597 00:21:19,166 --> 00:21:20,600 -Kinda like the rebel, right? -Yeah. 598 00:21:20,667 --> 00:21:22,867 Like, he grew up not eating pork at all. 599 00:21:22,867 --> 00:21:24,467 -Right? -And then now he embraces it. 600 00:21:25,467 --> 00:21:27,100 I have a couple of tricks up my sleeve 601 00:21:27,100 --> 00:21:27,576 for working with pork. 602 00:21:27,576 --> 00:21:28,500 for working with pork. 603 00:21:28,567 --> 00:21:29,600 I'm taking a porchetta, 604 00:21:29,667 --> 00:21:31,066 which is normally roasted whole, 605 00:21:31,066 --> 00:21:33,867 and I'm turning it into a very small steak. 606 00:21:33,867 --> 00:21:34,967 So, for my entree, 607 00:21:34,967 --> 00:21:36,767 I'm making a porchetta steak 608 00:21:36,767 --> 00:21:38,767 with pork blood Bordelaise. 609 00:21:38,767 --> 00:21:40,867 Bordelaise is a French sauce 610 00:21:40,867 --> 00:21:42,867 made from a little bit of shallot and garlic, 611 00:21:42,867 --> 00:21:45,400 a wine reduction and a fat added to it. 612 00:21:45,467 --> 00:21:47,166 The pork and tongue sausage 613 00:21:47,166 --> 00:21:51,266 is going to bring a really nice thickness to my sauce. 614 00:21:51,266 --> 00:21:52,767 I'm highly competitive. 615 00:21:52,767 --> 00:21:55,266 I've been part of some of the best teams in the world. 616 00:21:55,266 --> 00:21:57,576 And for me, it's about working with the best, 617 00:21:57,576 --> 00:21:57,667 And for me, it's about working with the best, 618 00:21:57,667 --> 00:21:59,967 and it's about trying to be the best. 619 00:21:59,967 --> 00:22:02,800 And I'm one of the best chefs alive. 620 00:22:05,300 --> 00:22:08,367 20 minutes to go here, chefs! 621 00:22:08,367 --> 00:22:11,600 [Winnie] As a kid, I ate a lot of unflavored congee 622 00:22:11,667 --> 00:22:12,700 with Chinese pickle. 623 00:22:13,767 --> 00:22:15,967 These mustard greens are very bitter. 624 00:22:15,967 --> 00:22:18,166 What better way to treat them than to pickle them 625 00:22:18,166 --> 00:22:19,300 and work around the bitterness. 626 00:22:20,467 --> 00:22:22,000 My parents is Chinese 627 00:22:22,000 --> 00:22:23,467 and I feel like it's very important 628 00:22:23,467 --> 00:22:25,567 to not lose your culture. 629 00:22:25,567 --> 00:22:27,576 So I wanted to make sure 630 00:22:27,576 --> 00:22:27,967 So I wanted to make sure 631 00:22:27,967 --> 00:22:30,667 my children hold on to their heritage. 632 00:22:30,667 --> 00:22:33,467 Everybody should be proud of where they come from. 633 00:22:36,000 --> 00:22:38,266 [Esther] Chef Oscar, que pasando? 634 00:22:38,266 --> 00:22:41,266 -[Oscar] Enchiladas. -Enchiladas! Yummy! 635 00:22:41,266 --> 00:22:45,266 Paneer cheese is so similar to queso fresco from Mexico. 636 00:22:45,266 --> 00:22:48,600 Amazing ingredient to make my enchiladas. 637 00:22:48,667 --> 00:22:50,367 [Amanda] Basically, it's cow's milk cheese. 638 00:22:50,367 --> 00:22:51,767 The tofu of the cheese world. 639 00:22:51,767 --> 00:22:52,667 -Yes. -[laughing] 640 00:22:52,700 --> 00:22:54,467 Taste like nothing till you season it. 641 00:22:54,467 --> 00:22:57,100 [Winnie] Congee typically has something crunchy. 642 00:22:57,100 --> 00:22:57,576 My husband's Indian, 643 00:22:57,576 --> 00:22:58,467 My husband's Indian, 644 00:22:58,467 --> 00:23:00,500 so I've worked with paneer. 645 00:23:00,567 --> 00:23:02,700 So, I batter it, fry it, 646 00:23:02,767 --> 00:23:04,367 and treat it like crunchy tofu. 647 00:23:07,266 --> 00:23:08,867 [Ted] Five minutes to go, chefs! 648 00:23:08,867 --> 00:23:10,667 [Zev] I'm blanching my paneer in some oil 649 00:23:10,667 --> 00:23:13,100 which will make its texture really silky and smooth. 650 00:23:14,367 --> 00:23:16,767 And then I'm gonna toss in my mustard green oil. 651 00:23:16,767 --> 00:23:17,867 Now that I know 652 00:23:17,867 --> 00:23:19,367 that my Bordelaise has great flavor, 653 00:23:19,367 --> 00:23:21,867 I throw everything in the blender and... ready to go. 654 00:23:25,567 --> 00:23:27,000 [Winnie] All my elements are cooking together 655 00:23:27,000 --> 00:23:27,576 and I decide to put a bit more 656 00:23:27,576 --> 00:23:28,867 and I decide to put a bit more 657 00:23:28,867 --> 00:23:30,867 of the porchetta into my congee. 658 00:23:30,867 --> 00:23:33,667 [Amanda] Okay, so Chef Winnie is hustling to try and make 659 00:23:33,667 --> 00:23:36,867 ground pork for the congee. 660 00:23:36,867 --> 00:23:38,567 Well, Winnie has certainly shown 661 00:23:38,567 --> 00:23:40,100 a lot of ambition in this round. 662 00:23:41,066 --> 00:23:43,266 Less than five minutes to go, chefs! 663 00:23:43,266 --> 00:23:46,967 Zev just went pretty heavy with some pistachio oil. 664 00:23:48,266 --> 00:23:49,400 [Zev] Mustard greens taste 665 00:23:49,467 --> 00:23:51,000 like you're biting into raw mustard. 666 00:23:51,400 --> 00:23:52,700 Very spicy. 667 00:23:52,767 --> 00:23:54,767 But pistachio oil has the best flavor 668 00:23:54,767 --> 00:23:57,266 and it should lend a hint of mustard 669 00:23:57,266 --> 00:23:57,576 so you can just feel it. 670 00:23:57,576 --> 00:23:58,300 so you can just feel it. 671 00:23:58,367 --> 00:23:59,600 Come on! 672 00:23:59,667 --> 00:24:01,767 One minute! That's 60 seconds! 673 00:24:02,567 --> 00:24:04,567 Winnie, you gotta hus-tle! 674 00:24:04,567 --> 00:24:06,266 We wanna taste what you're making. 675 00:24:07,100 --> 00:24:09,200 Oscar is using the paneer cheese 676 00:24:09,266 --> 00:24:10,400 on the interior. 677 00:24:10,467 --> 00:24:11,767 Maybe without the knowledge 678 00:24:11,767 --> 00:24:13,967 that paneer cheese doesn't melt. 679 00:24:13,967 --> 00:24:15,400 What is an enchilada without that... 680 00:24:15,467 --> 00:24:17,100 -stretch, you know? -Cheesiness. Yeah. 681 00:24:18,266 --> 00:24:21,266 [Oscar] My creamy sauce tastes amazing. 682 00:24:21,266 --> 00:24:23,266 So intense in mustard. 683 00:24:23,266 --> 00:24:25,266 The killer green color. 684 00:24:25,266 --> 00:24:26,467 I'm in love with this challenge. 685 00:24:27,467 --> 00:24:27,576 [Amanda] All four ingredients! 686 00:24:27,576 --> 00:24:28,900 [Amanda] All four ingredients! 687 00:24:28,967 --> 00:24:30,400 Everything on the plate! 688 00:24:30,467 --> 00:24:31,300 Oh! 689 00:24:31,367 --> 00:24:32,266 Oh, my gosh. 690 00:24:32,266 --> 00:24:33,467 My sauce is not on the plate. 691 00:24:33,967 --> 00:24:35,467 [Ted] Ten, nine, 692 00:24:36,266 --> 00:24:37,900 eight, seven, 693 00:24:37,967 --> 00:24:39,567 six, five, 694 00:24:40,300 --> 00:24:41,967 four, three, 695 00:24:41,967 --> 00:24:43,600 two, one... 696 00:24:44,266 --> 00:24:45,200 Time's up, chefs! 697 00:24:45,266 --> 00:24:46,767 -[whooping, clapping] -Wow. 698 00:24:48,166 --> 00:24:49,166 [Esther] Wow. 699 00:24:49,867 --> 00:24:52,100 [clapping continues] 700 00:24:52,166 --> 00:24:53,600 [Oscar] I'm so happy with the result. 701 00:24:53,667 --> 00:24:55,200 My grandma is the inspiration for me. 702 00:24:55,266 --> 00:24:56,567 She showed me to make enchiladas. 703 00:25:00,100 --> 00:25:01,100 [Zev] I'm not thrilled with how it looks. 704 00:25:02,767 --> 00:25:04,100 I'm a little nervous. 705 00:25:04,166 --> 00:25:05,667 It's not exactly what I wanted it to be. 706 00:25:15,600 --> 00:25:16,800 [Ted] Chefs, for the second round 707 00:25:16,867 --> 00:25:18,467 we challenged you with a basket of 708 00:25:18,467 --> 00:25:20,467 tongue and blood pudding, 709 00:25:20,467 --> 00:25:22,000 mustard greens, 710 00:25:22,000 --> 00:25:23,467 porchetta roast, 711 00:25:23,467 --> 00:25:25,867 and paneer cheese. 712 00:25:25,867 --> 00:25:28,567 All right. Chef Winnie, please tell us about your entree. 713 00:25:28,567 --> 00:25:30,567 Today, I made you congee 714 00:25:30,567 --> 00:25:34,467 with ground porchetta, blood and tongue pudding, 715 00:25:34,467 --> 00:25:37,300 and fried paneer to mimic fried tofu. 716 00:25:38,767 --> 00:25:40,467 In, uh, Chinese culture, 717 00:25:40,467 --> 00:25:40,800 the first thing you say when you greet somebody is, 718 00:25:40,800 --> 00:25:42,867 the first thing you say when you greet somebody is, 719 00:25:42,867 --> 00:25:43,800 "Have you eaten?" 720 00:25:43,867 --> 00:25:46,100 Anytime you're sick, this is what we eat, 721 00:25:46,166 --> 00:25:49,800 and today, I'm giving you some homemade love. 722 00:25:49,867 --> 00:25:52,967 Well, chef, this reminds me a lot of home. 723 00:25:52,967 --> 00:25:56,266 Um, I really, really love this dish. Very ambitious. 724 00:25:56,266 --> 00:25:58,467 You put a lot of thought and effort into the dish, 725 00:25:58,467 --> 00:25:59,367 and you can taste it. 726 00:25:59,367 --> 00:26:00,967 The flavors are well developed. 727 00:26:00,967 --> 00:26:02,467 You can taste the pork. 728 00:26:02,467 --> 00:26:05,066 This pickled mustard is like... [kisses] 729 00:26:05,066 --> 00:26:07,367 So delicious, chef's kiss. 730 00:26:07,367 --> 00:26:09,367 [Amanda] I like all the flavors in here, as well. 731 00:26:09,367 --> 00:26:10,800 I think the paneer just got a little soft. 732 00:26:10,800 --> 00:26:12,667 I think the paneer just got a little soft. 733 00:26:12,667 --> 00:26:14,300 But then as soon as you get a bite 734 00:26:14,367 --> 00:26:16,000 of the tongue and blood sausage, 735 00:26:16,000 --> 00:26:19,500 or you get a bite of the really acidic mustard greens, 736 00:26:19,567 --> 00:26:21,500 it makes you just wanna go back for more. 737 00:26:21,567 --> 00:26:23,066 Thank you. Thank you, chef. 738 00:26:23,066 --> 00:26:25,567 Everybody's trying to do a fun version of shrimp and grits. 739 00:26:25,567 --> 00:26:27,667 You know what I'm saying, where they're topping it with different things? 740 00:26:27,667 --> 00:26:29,166 They're trying to raise the level. 741 00:26:29,166 --> 00:26:31,867 But this is so comforting that it takes me back to that same memory. 742 00:26:31,867 --> 00:26:34,867 Great job of letting me know who you are as a chef, 743 00:26:34,867 --> 00:26:36,700 and sticking to what you know best. 744 00:26:36,767 --> 00:26:38,266 Thank you, chef. 745 00:26:38,266 --> 00:26:40,800 -Chef Oscar. -I made porchetta enchiladas 746 00:26:40,800 --> 00:26:41,367 -Chef Oscar. -I made porchetta enchiladas 747 00:26:41,367 --> 00:26:44,500 with, uh, mustard greens and poblano sauce 748 00:26:45,166 --> 00:26:46,100 and melted cheese. 749 00:26:47,166 --> 00:26:48,567 My Grandma showed me 750 00:26:48,567 --> 00:26:51,200 that if you put the love in your dishes, that is magic. 751 00:26:51,266 --> 00:26:53,600 She's amazing. She's 90 years old. 752 00:26:53,667 --> 00:26:54,767 What's her secret? 753 00:26:54,767 --> 00:26:56,200 She's love spicy food. 754 00:26:56,266 --> 00:26:57,700 -She's love chilies. -[Amanda] Spicy, okay. 755 00:26:57,767 --> 00:26:59,200 I think that's the secret. 756 00:26:59,266 --> 00:27:01,100 Well, brother, these enchiladas is good, 757 00:27:01,166 --> 00:27:02,667 not gonna lie to you. 758 00:27:02,667 --> 00:27:04,700 I mean, just the colors, it makes me feel like your heritage, 759 00:27:04,767 --> 00:27:05,634 makes me feel your culture. 760 00:27:05,667 --> 00:27:07,700 Everything about this is just vibrant. 761 00:27:08,767 --> 00:27:10,800 Where did you use the tongue and blood sausage? 762 00:27:10,800 --> 00:27:11,367 Where did you use the tongue and blood sausage? 763 00:27:11,367 --> 00:27:15,667 I put a couple chunks roasted to bring flavor on the filling. 764 00:27:15,667 --> 00:27:18,567 It is a little heavy, but all in all, 765 00:27:18,567 --> 00:27:20,767 I thought you did a great job on this dish. 766 00:27:20,767 --> 00:27:22,200 Thank you. 767 00:27:22,266 --> 00:27:23,667 You definitely cooked with your heart, 768 00:27:23,667 --> 00:27:25,367 because I can see it on the plate, 769 00:27:25,367 --> 00:27:27,166 can taste it on the plate. 770 00:27:27,166 --> 00:27:28,967 It's so beautifully composed. 771 00:27:28,967 --> 00:27:31,900 Every element, I thought, was really thoughtful. 772 00:27:31,967 --> 00:27:33,367 Muchas gracias. 773 00:27:33,367 --> 00:27:34,767 Oscar, we love your passion. 774 00:27:34,767 --> 00:27:36,700 Obviously, it's in your food, as well. 775 00:27:36,767 --> 00:27:39,066 I mean, this plate is stunning. 776 00:27:39,066 --> 00:27:40,800 The paneer cheese, I think, was tripping you up at the end, 777 00:27:40,800 --> 00:27:42,000 The paneer cheese, I think, was tripping you up at the end, 778 00:27:42,066 --> 00:27:44,900 because it's a type of cheese that does not melt. 779 00:27:44,967 --> 00:27:48,000 Another cheese that did give us that little melty feeling 780 00:27:48,066 --> 00:27:49,667 would've been great on here. 781 00:27:49,667 --> 00:27:50,667 Thank you. 782 00:27:51,667 --> 00:27:53,000 Thank you, Chef Oscar. 783 00:27:53,066 --> 00:27:54,266 Finally, Chef Zev. 784 00:27:54,266 --> 00:27:55,767 I made for you for your entree, 785 00:27:55,767 --> 00:27:57,867 is a baton of porchetta 786 00:27:57,867 --> 00:28:00,166 with blood and tongue bordelaise 787 00:28:00,166 --> 00:28:02,100 and, uh, paneer. 788 00:28:02,100 --> 00:28:04,800 [Ted] You were kind of up against it there in the final seconds. 789 00:28:04,867 --> 00:28:06,900 I, uh, ended up pouring sauce out of a blender, 790 00:28:06,967 --> 00:28:08,667 which is terrifying. 791 00:28:08,667 --> 00:28:10,800 I've been a competitor for the last probably six, seven years. 792 00:28:10,800 --> 00:28:11,567 I've been a competitor for the last probably six, seven years. 793 00:28:11,567 --> 00:28:12,900 I know what can happen, 794 00:28:12,967 --> 00:28:14,600 happen if I mess up in the last 30 seconds. 795 00:28:14,667 --> 00:28:16,166 [both laughing] 796 00:28:16,166 --> 00:28:19,800 That mistake of plating threw off things a little bit. 797 00:28:19,867 --> 00:28:21,367 It mixed some things that probably shouldn't have been mixed. 798 00:28:22,000 --> 00:28:23,300 Outside of that, 799 00:28:23,367 --> 00:28:25,367 the way you cooked the porchetta, 800 00:28:25,367 --> 00:28:26,800 I don't know how you could go better. 801 00:28:28,567 --> 00:28:29,600 [Zev] Thank you. 802 00:28:29,667 --> 00:28:32,300 The chew on it, the fat is rendered right. 803 00:28:32,367 --> 00:28:35,567 The meat is cooked perfect. I love this. 804 00:28:35,567 --> 00:28:39,100 The crisp on the paneer, which I thought was beautiful, 805 00:28:39,166 --> 00:28:40,100 has that sweetness, 806 00:28:40,100 --> 00:28:40,800 that sweet note right on top of it. 807 00:28:40,800 --> 00:28:41,767 that sweet note right on top of it. 808 00:28:41,767 --> 00:28:43,000 You really took your time 809 00:28:43,000 --> 00:28:47,266 and executed the components of the basket very well. 810 00:28:47,266 --> 00:28:49,266 Plating, whole different issue. 811 00:28:50,266 --> 00:28:51,700 [Amanda] If you had time... 812 00:28:52,867 --> 00:28:54,800 ...how much sauce would be on here, would you say? 813 00:28:54,867 --> 00:28:56,000 About a quarter of that. 814 00:28:56,000 --> 00:28:58,100 [Amanda] Quarter of this, okay. 815 00:28:58,100 --> 00:29:00,100 [Esther] I'm struggling with the sauce a bit 816 00:29:00,100 --> 00:29:02,367 because it's very heavy, 817 00:29:02,367 --> 00:29:04,567 and it kind of takes over the whole thing. 818 00:29:05,567 --> 00:29:07,400 I did really love the paneer. 819 00:29:07,467 --> 00:29:10,800 Overall, it was the best paneer presentation that I've had. 820 00:29:10,800 --> 00:29:10,900 Overall, it was the best paneer presentation that I've had. 821 00:29:10,967 --> 00:29:13,200 Really, really crispy, nice flavor, 822 00:29:13,266 --> 00:29:14,500 loved the texture of it. 823 00:29:14,500 --> 00:29:17,700 I feel like if you had time to plate it a little earlier, 824 00:29:17,767 --> 00:29:19,867 you could have thought it out a bit more. 825 00:29:20,967 --> 00:29:21,867 Chef Zev, thank you. 826 00:29:23,567 --> 00:29:25,166 Dessert round is next, 827 00:29:25,166 --> 00:29:27,200 but only two chefs can make it there. 828 00:29:27,266 --> 00:29:30,667 Please stand by for news on which two. 829 00:29:30,667 --> 00:29:33,000 [Winnie] Coming out of judging, I feel really confident. 830 00:29:33,066 --> 00:29:35,400 The judges loved my dish. 831 00:29:35,467 --> 00:29:36,900 [Zev] I made a mistake with the plating, 832 00:29:36,967 --> 00:29:38,867 and the plate wasn't as pretty as it should be. 833 00:29:38,867 --> 00:29:40,800 And for my style, that's a big mistake. 834 00:29:40,800 --> 00:29:40,867 And for my style, that's a big mistake. 835 00:29:40,867 --> 00:29:44,500 [Ted] So, whose dish is on the chopping block? 836 00:29:51,367 --> 00:29:55,066 So, whose dish is on the chopping block? 837 00:30:02,800 --> 00:30:04,900 Chef Zev, you've been chopped. 838 00:30:04,967 --> 00:30:06,467 -Judges? -Thank you guys. 839 00:30:06,467 --> 00:30:10,767 Chef Zev, and time management probably got the best of you today. 840 00:30:10,767 --> 00:30:14,266 The tongue and blood pudding sauce got all over your plate. 841 00:30:14,266 --> 00:30:16,266 It just overpowered your other flavors, 842 00:30:16,266 --> 00:30:18,367 and so, you've been chopped. 843 00:30:18,367 --> 00:30:19,567 Thank you, chef. Thank you guys. 844 00:30:19,567 --> 00:30:19,746 -[Amanda] Thank you, chef. -[Ted] Good luck to you. 845 00:30:19,746 --> 00:30:20,867 -[Amanda] Thank you, chef. -[Ted] Good luck to you. 846 00:30:20,867 --> 00:30:22,000 [Zev] Thank you. 847 00:30:22,000 --> 00:30:24,767 I tremendously underestimated my competitors today. 848 00:30:24,767 --> 00:30:26,767 But I think I was able to showcase 849 00:30:26,767 --> 00:30:29,467 that it's possible to use high-end restaurant techniques 850 00:30:29,467 --> 00:30:30,800 in short amounts of time. 851 00:30:34,867 --> 00:30:36,400 [Ted] Chef Winnie, Chef Oscar. 852 00:30:36,467 --> 00:30:38,266 You think you've got this thing in the bag. 853 00:30:38,266 --> 00:30:41,166 It's in the to-go bag, ready to go home with me, Ted. 854 00:30:41,166 --> 00:30:43,200 I am ready to candy my piggy. 855 00:30:44,066 --> 00:30:45,800 I feel nervous. 856 00:30:45,867 --> 00:30:48,300 I'm amazing with desserts. 857 00:30:48,367 --> 00:30:49,746 Eating, not prepping. 858 00:30:49,746 --> 00:30:49,767 Eating, not prepping. 859 00:30:49,767 --> 00:30:52,066 Let's check out your final basket and see what happens. 860 00:30:53,200 --> 00:30:55,266 [Winnie] I went to pastry school about 20 years ago, 861 00:30:55,266 --> 00:30:56,767 so now I can finally show off. 862 00:30:56,767 --> 00:30:57,600 [Ted] Go for it! 863 00:30:58,767 --> 00:31:00,066 Ooh. 864 00:31:00,066 --> 00:31:02,667 Pork neck bones. How am I gonna do this? 865 00:31:03,166 --> 00:31:05,166 [Ted reading] 866 00:31:05,166 --> 00:31:06,900 Pickled ginger? Awesome. 867 00:31:06,967 --> 00:31:08,367 [Ted reading] 868 00:31:08,367 --> 00:31:09,867 Cranberries. 869 00:31:09,867 --> 00:31:11,567 [Ted reading] 870 00:31:12,000 --> 00:31:12,900 Huh... 871 00:31:12,967 --> 00:31:14,767 [Ted reading] 872 00:31:14,767 --> 00:31:15,600 I love it. 873 00:31:16,700 --> 00:31:19,266 30 minutes. Clock starts now. 874 00:31:20,567 --> 00:31:22,867 Come on, Oscar! Come on! 875 00:31:22,867 --> 00:31:25,266 Judges, those neck bones, very interesting. 876 00:31:25,266 --> 00:31:26,367 Vamos, Papi, vamos! 877 00:31:26,367 --> 00:31:28,266 [Ted] Very tricky for sure. 878 00:31:28,266 --> 00:31:29,467 What do you do? 879 00:31:29,467 --> 00:31:31,867 Whew! Well, first, they're raw. 880 00:31:31,867 --> 00:31:34,667 The bones are raw. They can cook them right away. 881 00:31:34,667 --> 00:31:36,800 [Esther] You could get, try to get some of that meat off 882 00:31:36,867 --> 00:31:38,967 and, like, dice it and candy it. That could work. 883 00:31:42,367 --> 00:31:47,000 During the competition, I'm representing who I am and where I come. 884 00:31:47,000 --> 00:31:49,400 I'm making a pork neck bunuelos. 885 00:31:49,467 --> 00:31:49,746 It's a Latin-American version of fritters. 886 00:31:49,746 --> 00:31:52,767 It's a Latin-American version of fritters. 887 00:31:52,767 --> 00:31:55,600 I start to make my bunuelo dough 888 00:31:55,667 --> 00:32:00,066 with flour, butter, sugar, and a little pinch of salt. 889 00:32:00,066 --> 00:32:02,667 I'm cooking my pork neck in butter 890 00:32:02,667 --> 00:32:04,900 to have more flavor in the fritters. 891 00:32:06,900 --> 00:32:09,166 [Darnell] Chef Winnie, how are you bringing home the bacon 892 00:32:09,166 --> 00:32:10,400 in this dessert round? 893 00:32:10,467 --> 00:32:12,767 Ooh, you know, I was a pastry chef in my past life, 894 00:32:12,767 --> 00:32:15,467 so I am taking the cake on this. 895 00:32:15,467 --> 00:32:17,700 -Ooh! -Oh my gosh. 896 00:32:17,767 --> 00:32:19,746 A cake in 30 minutes from scratch is ballsy. 897 00:32:19,746 --> 00:32:20,400 A cake in 30 minutes from scratch is ballsy. 898 00:32:22,000 --> 00:32:24,667 But I can prepare a cake and get it in the oven within five minutes. 899 00:32:25,800 --> 00:32:27,767 I'm making a chiffon cake 900 00:32:27,767 --> 00:32:29,667 with the cranberries and the pickled ginger 901 00:32:29,667 --> 00:32:32,667 with a pork and doughnut crumble. 902 00:32:32,667 --> 00:32:35,467 So, chiffon cake is basically a sponge cake. 903 00:32:36,867 --> 00:32:39,467 As an immigrant, our parents come to this country 904 00:32:39,467 --> 00:32:41,967 with really high hopes and dreams. 905 00:32:41,967 --> 00:32:45,467 So winning this will show my parents, like, 906 00:32:45,467 --> 00:32:47,000 "Our daughter is good." 907 00:32:47,066 --> 00:32:49,746 You don't need to be a doctor or a lawyer to be successful. 908 00:32:49,746 --> 00:32:50,467 You don't need to be a doctor or a lawyer to be successful. 909 00:32:53,166 --> 00:32:56,066 [Ted] Chefs, 20 minutes left on the clock. 910 00:32:56,066 --> 00:32:59,166 -[Oscar] Bacon. -[Ted] I would bet if there's gonna be competition 911 00:32:59,166 --> 00:33:01,967 for the bacon that is in our pantry. 912 00:33:01,967 --> 00:33:03,867 [Esther] I actually do a lot of bacon in dessert. 913 00:33:03,867 --> 00:33:06,166 -I love, like, a salty sweet... -[Amanda] Yeah. 914 00:33:06,166 --> 00:33:09,767 Chef Oscar, how are you gonna bring home the bacon in this dessert round? 915 00:33:09,767 --> 00:33:11,367 I'm using that for my jam. 916 00:33:11,367 --> 00:33:12,667 -[Darnell] Bacon jam. -A bacon jam. 917 00:33:12,667 --> 00:33:14,000 -Beautiful jam, bacon jam. -[Esther] All right. 918 00:33:14,066 --> 00:33:17,266 I'm using my cranberries and my pickled ginger 919 00:33:17,266 --> 00:33:19,746 to make a jam with the crispy bacon. 920 00:33:19,746 --> 00:33:20,800 to make a jam with the crispy bacon. 921 00:33:20,867 --> 00:33:22,266 Come on, Papi, come on! 922 00:33:22,266 --> 00:33:26,867 I remember a young Oscar thinking that being a chef is impossible. 923 00:33:26,867 --> 00:33:28,667 I feel like this is a dream. 924 00:33:30,400 --> 00:33:32,700 Less than 10 minutes on the clock, chefs! 925 00:33:34,700 --> 00:33:38,000 [Amanda] Apple cider doughnuts I think are pretty much everybody's favorite. 926 00:33:38,066 --> 00:33:39,467 They are so nostalgic. 927 00:33:39,467 --> 00:33:42,066 They have cinnamon sugar on the outside, 928 00:33:42,066 --> 00:33:43,500 and they're just always delicious. 929 00:33:43,567 --> 00:33:45,667 Also, apple and pork complement each other. 930 00:33:45,667 --> 00:33:47,266 [Winnie] The pork neck bones, 931 00:33:47,266 --> 00:33:49,746 the meat is very bland, and I decide to use it as a crumble. 932 00:33:49,746 --> 00:33:50,567 the meat is very bland, and I decide to use it as a crumble. 933 00:33:50,567 --> 00:33:53,600 I cook the meat, crumble the doughnuts, and mix it together. 934 00:33:54,600 --> 00:33:56,367 I smash my doughnuts, 935 00:33:56,367 --> 00:34:00,066 and I mean, maybe I'll put in the oven to make crisp. 936 00:34:00,066 --> 00:34:02,367 Oscar just threw a pineapple on the flame. 937 00:34:04,000 --> 00:34:06,867 What are you doing with the pineapple that's on the open flame? 938 00:34:06,867 --> 00:34:08,266 It's a secret. 939 00:34:08,266 --> 00:34:10,166 -Ooh, okay. -[Esther] It's a secret. 940 00:34:10,166 --> 00:34:12,667 You get to learn something new every day in the Chopped kitchen. 941 00:34:12,667 --> 00:34:15,500 [Oscar] I want to add a pineapple relish to this dessert 942 00:34:15,567 --> 00:34:17,467 because I don't have the opportunity 943 00:34:17,467 --> 00:34:19,746 to demonstrate my skills like a wood-fired chef. 944 00:34:19,746 --> 00:34:20,900 to demonstrate my skills like a wood-fired chef. 945 00:34:21,700 --> 00:34:24,600 With lime juice and mint. 946 00:34:24,667 --> 00:34:27,767 I know the judges love this pineapple relish. 947 00:34:31,867 --> 00:34:33,767 [Winnie] Cranberries are very bitter, 948 00:34:33,767 --> 00:34:36,467 so this pickled ginger is a godsend 949 00:34:36,467 --> 00:34:38,066 to balance off the tart. 950 00:34:38,066 --> 00:34:40,467 I put the cranberries with the miso 951 00:34:40,467 --> 00:34:42,367 and start making a compote. 952 00:34:43,300 --> 00:34:45,000 Less than five minutes to go, chefs. 953 00:34:46,367 --> 00:34:49,500 [Oscar] I'm looking at my dough for my bunuelos, 954 00:34:49,567 --> 00:34:49,746 and it looks a little bit dry. 955 00:34:49,746 --> 00:34:51,300 and it looks a little bit dry. 956 00:34:51,367 --> 00:34:52,667 [Amanda] What's happening down there? 957 00:34:52,667 --> 00:34:54,100 It's still a secret? 958 00:34:54,166 --> 00:34:55,166 [Oscar] Yeah! 959 00:34:55,166 --> 00:34:57,800 I need to start my dough all over. 960 00:34:57,867 --> 00:34:59,000 I don't have enough time. 961 00:34:59,667 --> 00:35:01,166 I feel so scared. 962 00:35:01,166 --> 00:35:02,667 I'm not a pastry chef. 963 00:35:02,667 --> 00:35:03,667 Come on, Oscar, come on! 964 00:35:08,400 --> 00:35:10,867 [Oscar] I'm making pork neck bunuelos. 965 00:35:10,867 --> 00:35:14,066 But my dough looks a little bit dry. 966 00:35:14,066 --> 00:35:17,500 I need to start thinking of plan B. 967 00:35:17,567 --> 00:35:21,000 -Oscar's saying he has to change plans. -Uh-oh. 968 00:35:21,066 --> 00:35:23,767 [Oscar] That's why I'm adding a little bit more butter 969 00:35:23,767 --> 00:35:27,667 and then add the crispy pork neck. 970 00:35:27,667 --> 00:35:31,166 It's important for me have this dough perfect. 971 00:35:31,166 --> 00:35:33,100 Sometimes a pivot could be a good thing 972 00:35:33,166 --> 00:35:34,700 -or a really bad thing. -Yeah, yeah. 973 00:35:34,767 --> 00:35:36,437 Will we get a finished, cohesive dessert? [laughs] 974 00:35:36,437 --> 00:35:37,367 Will we get a finished, cohesive dessert? [laughs] 975 00:35:37,367 --> 00:35:39,667 Yeah, it seems unclear right now. 976 00:35:39,667 --> 00:35:41,367 [Ted] Two minutes, chefs! 977 00:35:41,367 --> 00:35:43,500 [Winnie] I fill my piping bag with buttercream 978 00:35:43,567 --> 00:35:45,767 and start piping my buttercream onto the cake. 979 00:35:45,767 --> 00:35:49,500 I am frantic, and Oscar over there is showing off. 980 00:35:49,567 --> 00:35:51,767 Vamos, Oscar! Come on, Papi, come on! 981 00:35:51,767 --> 00:35:53,166 You can do it, Papi! 982 00:35:53,166 --> 00:35:55,000 [Ted] Let's go, chefs! Let's go, let's go! 983 00:35:55,066 --> 00:35:56,767 Final minute, chefs! 984 00:35:56,767 --> 00:35:58,367 One minute. 985 00:35:58,367 --> 00:36:00,467 We're looking for some pig candy. 986 00:36:01,166 --> 00:36:02,467 [Oscar] Time is going fast. 987 00:36:03,500 --> 00:36:04,767 I see my dessert. 988 00:36:04,767 --> 00:36:06,437 I feel like I have a chance to be the winner. 989 00:36:06,437 --> 00:36:07,800 I feel like I have a chance to be the winner. 990 00:36:07,867 --> 00:36:09,367 I got this, I got this. 991 00:36:09,367 --> 00:36:10,667 Watch out, watch out, watch out! 992 00:36:12,000 --> 00:36:13,300 [Winnie] Oh my God. 993 00:36:13,367 --> 00:36:15,166 -Oh my God! -Oh my gosh. 994 00:36:15,166 --> 00:36:16,100 [Ted] Here we go, chefs. 995 00:36:16,166 --> 00:36:18,266 Final seconds of the final round. 996 00:36:18,266 --> 00:36:21,600 -Ten, nine, eight... -[Amanda] Don't forget all your ingredients! 997 00:36:21,667 --> 00:36:24,600 [Ted] Seven, six, five, 998 00:36:24,667 --> 00:36:29,000 four, three, two, one. 999 00:36:29,000 --> 00:36:31,000 Time's up! Please step back. 1000 00:36:31,066 --> 00:36:32,467 -[Amanda] Whoo! -[all applauding] 1001 00:36:32,467 --> 00:36:34,000 [Esther] Nice job, chefs. 1002 00:36:34,600 --> 00:36:36,437 The very, very last second, 1003 00:36:36,437 --> 00:36:37,000 The very, very last second, 1004 00:36:37,000 --> 00:36:39,200 one of my cakes kinda tipped over, 1005 00:36:39,266 --> 00:36:42,066 but I added another layer of buttercream. 1006 00:36:42,066 --> 00:36:43,867 I just hope that the judges love it. 1007 00:36:44,900 --> 00:36:46,700 [Oscar] I'm so proud of my dessert, 1008 00:36:46,767 --> 00:36:49,100 but looking at Winnie's, 1009 00:36:49,100 --> 00:36:50,867 she's dessert is amazing. 1010 00:36:54,867 --> 00:36:56,567 [Ted] Chef Winnie and Chef Oscar, 1011 00:36:56,567 --> 00:36:59,100 in the final round, we challenged you to make desserts 1012 00:36:59,100 --> 00:37:02,066 using salted pork neck bones, 1013 00:37:02,066 --> 00:37:04,800 cranberries, pickled ginger, 1014 00:37:04,867 --> 00:37:06,437 and apple cider doughnuts. 1015 00:37:06,437 --> 00:37:06,467 and apple cider doughnuts. 1016 00:37:06,467 --> 00:37:08,000 Chef Winnie, what have you made? 1017 00:37:08,000 --> 00:37:10,867 I made for you a cran-apple chiffon cake 1018 00:37:10,867 --> 00:37:13,867 with Italian meringue and neck bone crumble. 1019 00:37:13,867 --> 00:37:15,200 So what does it mean to you, chef, 1020 00:37:15,266 --> 00:37:16,900 to be standing here in the final round? 1021 00:37:16,967 --> 00:37:20,266 Well, I've been a Food Network fan since I don't know when, 1022 00:37:20,266 --> 00:37:22,000 and I'm a trained pastry chef. 1023 00:37:22,066 --> 00:37:24,900 -So actually to do pastries here... -Wow. 1024 00:37:24,967 --> 00:37:27,000 ...means a lot to me. 1025 00:37:27,000 --> 00:37:31,066 Chef Winnie, what a cake we have here today. 1026 00:37:33,100 --> 00:37:35,567 Every word you wanna hear somebody describe 1027 00:37:35,567 --> 00:37:36,437 when you describe a chiffon cake, you did today. 1028 00:37:36,437 --> 00:37:37,667 when you describe a chiffon cake, you did today. 1029 00:37:37,667 --> 00:37:39,367 I love the meringue. 1030 00:37:39,367 --> 00:37:41,000 I think you knocked it out the park 1031 00:37:41,000 --> 00:37:43,767 with the cranberries and the ginger. 1032 00:37:43,767 --> 00:37:47,767 The texture on your chiffon cake is outstanding. 1033 00:37:47,767 --> 00:37:49,767 The cranberry compote is great. 1034 00:37:49,767 --> 00:37:51,400 I think this is probably the only round 1035 00:37:51,467 --> 00:37:52,767 where you struggled with the pork. 1036 00:37:53,500 --> 00:37:54,900 It feels so separate. 1037 00:37:54,967 --> 00:37:55,867 Okay. 1038 00:37:55,867 --> 00:37:57,266 I have to agree with Amanda. 1039 00:37:57,266 --> 00:38:01,567 The pork and the apple cider doughnut place a little bit separate, 1040 00:38:01,567 --> 00:38:03,867 almost an afterthought that you just had to add. 1041 00:38:03,867 --> 00:38:06,437 But overall, I love your creativity. 1042 00:38:06,437 --> 00:38:07,100 But overall, I love your creativity. 1043 00:38:07,100 --> 00:38:09,200 [Ted] Okay. Chef Winnie, thank you. 1044 00:38:09,266 --> 00:38:10,767 Next up, Chef Oscar. 1045 00:38:10,767 --> 00:38:13,567 I make a pork neck bunuelos. 1046 00:38:13,567 --> 00:38:17,300 It's like a Latin-American version of a, of fritters. 1047 00:38:17,367 --> 00:38:19,900 We've been doing this show for a long time, 1048 00:38:19,967 --> 00:38:23,300 and we have never seen anybody torch a pineapple like that. 1049 00:38:23,367 --> 00:38:24,767 -[chuckles] -Where'd that come from? 1050 00:38:24,767 --> 00:38:26,100 [Oscar] I'm not a pastry chef. 1051 00:38:26,100 --> 00:38:28,200 I'm a wood-fired chef. 1052 00:38:28,266 --> 00:38:31,467 I'm trying to add something from my blood. 1053 00:38:32,266 --> 00:38:33,266 I feel amazing. 1054 00:38:33,266 --> 00:38:35,967 I feel like I'm making proud my family 1055 00:38:35,967 --> 00:38:36,437 and made me proud to be Latin-American. 1056 00:38:36,437 --> 00:38:38,400 and made me proud to be Latin-American. 1057 00:38:40,367 --> 00:38:42,967 [Amanda] Chef, this dessert is very contemporary, 1058 00:38:42,967 --> 00:38:44,300 the way you plated it. 1059 00:38:44,367 --> 00:38:47,000 Wood-fired cooking with the fruits 1060 00:38:47,000 --> 00:38:48,300 and the bunuelos, 1061 00:38:48,367 --> 00:38:50,467 that South American doughnut. 1062 00:38:50,467 --> 00:38:52,800 Like, you have so many influences here. 1063 00:38:52,867 --> 00:38:54,967 I love the pineapple. I want more of the pineapple. 1064 00:38:54,967 --> 00:38:56,500 -[laughs] -[Amanda laughs] Please. 1065 00:38:57,300 --> 00:38:59,166 The way you used the doughnut, 1066 00:38:59,166 --> 00:39:01,800 the flavor of the pork inside isn't really that much. 1067 00:39:01,867 --> 00:39:04,367 But then when you get that bacon jam, 1068 00:39:04,367 --> 00:39:06,200 that helps it out a lot. 1069 00:39:06,266 --> 00:39:06,437 Overall, there's a lot of great things about this dish 1070 00:39:06,437 --> 00:39:09,000 Overall, there's a lot of great things about this dish 1071 00:39:09,066 --> 00:39:12,000 and things maybe not so great about it. 1072 00:39:12,066 --> 00:39:14,867 I really wish that I saw more of the pork bone, 1073 00:39:14,867 --> 00:39:18,667 because the pieces that I got in the fritter were really great. 1074 00:39:19,700 --> 00:39:21,166 You both cooked your hearts out. 1075 00:39:21,166 --> 00:39:23,567 But only one chef can win the title of Chopped champion. 1076 00:39:24,300 --> 00:39:25,266 Call you back soon. 1077 00:39:25,266 --> 00:39:26,367 -[Oscar] Gracias. -[Winnie] Thank you. 1078 00:39:29,700 --> 00:39:33,300 Judges, stick a fork in battle pork. It's done. 1079 00:39:33,367 --> 00:39:35,967 We have seen different variations 1080 00:39:35,967 --> 00:39:36,437 of how pork could be cooked. 1081 00:39:36,437 --> 00:39:37,667 of how pork could be cooked. 1082 00:39:37,667 --> 00:39:39,200 I'm pleasantly surprised. 1083 00:39:39,266 --> 00:39:40,967 -[Amanda] Right? -Yeah. 1084 00:39:40,967 --> 00:39:45,200 [Amanda] We kicked it off with Chef Oscar crisping up the pork bao buns. 1085 00:39:45,266 --> 00:39:46,667 -[Esther] Right. -I thought it was really cool. 1086 00:39:46,667 --> 00:39:50,700 But not cooking the coppa properly was a big mishap. 1087 00:39:50,767 --> 00:39:53,166 Chef Winnie struggled in that first round. 1088 00:39:53,166 --> 00:39:56,600 I liked her flavors, but her dish didn't make a lot of sense. 1089 00:39:56,667 --> 00:39:58,967 It was pork on half a bao bun, 1090 00:39:58,967 --> 00:40:03,166 but everything she put on the coppa steak was really good. 1091 00:40:03,166 --> 00:40:04,667 So going into the entree round, 1092 00:40:04,667 --> 00:40:06,437 they both really needed a comeback, 1093 00:40:06,437 --> 00:40:06,467 they both really needed a comeback, 1094 00:40:06,467 --> 00:40:08,000 which I think they both got. 1095 00:40:09,000 --> 00:40:11,266 Chef Winnie came out with her congee, 1096 00:40:11,266 --> 00:40:13,000 and it made so much sense. 1097 00:40:13,066 --> 00:40:16,100 She used the tongue and blood pudding. 1098 00:40:16,166 --> 00:40:19,166 Wish she would have breaded that paneer cheese differently, 1099 00:40:19,166 --> 00:40:22,266 'cause it was missing the crisp that you get when it comes out the fryer. 1100 00:40:22,266 --> 00:40:25,200 Chef Oscar made a delicious dish. 1101 00:40:25,266 --> 00:40:26,600 Even though the cheese didn't melt, 1102 00:40:26,667 --> 00:40:28,367 his filling was tasty, 1103 00:40:28,367 --> 00:40:30,467 and the sauces were perfect on top. 1104 00:40:30,467 --> 00:40:32,867 So, here they are, 1105 00:40:32,867 --> 00:40:34,000 these two chefs neck and neck. 1106 00:40:34,000 --> 00:40:36,266 How do we make this decision? 1107 00:40:36,266 --> 00:40:36,437 I think they were so close that the dividing factor is... 1108 00:40:36,437 --> 00:40:38,600 I think they were so close that the dividing factor is... 1109 00:40:38,667 --> 00:40:41,567 Who showed the best pork at this year's fair? 1110 00:40:45,100 --> 00:40:47,166 [Winnie] I have butterflies in my stomach, 1111 00:40:47,166 --> 00:40:48,567 but I cooked my pork butt off. 1112 00:40:49,200 --> 00:40:50,500 [Oscar] I feel so nervous. 1113 00:40:50,567 --> 00:40:52,967 I want to bring not only the bacon. 1114 00:40:52,967 --> 00:40:54,867 I want the whole piggy to my home. 1115 00:40:54,867 --> 00:40:57,200 Whose dish is on the chopping block? 1116 00:41:07,567 --> 00:41:09,700 Chef Winnie, you've been chopped. 1117 00:41:09,767 --> 00:41:10,600 Judges? 1118 00:41:10,667 --> 00:41:12,967 Chef Winnie, your first course, 1119 00:41:12,967 --> 00:41:15,266 the bao bun just seemed like an afterthought. 1120 00:41:15,266 --> 00:41:17,266 And in dessert, 1121 00:41:17,266 --> 00:41:18,900 pork was on the side 1122 00:41:18,967 --> 00:41:21,367 and didn't incorporate well into dessert. 1123 00:41:21,367 --> 00:41:23,367 And so, we had to chop you. 1124 00:41:23,367 --> 00:41:24,867 It was an amazing opportunity, 1125 00:41:24,867 --> 00:41:26,200 an opportunity of a lifetime. 1126 00:41:26,967 --> 00:41:28,867 I came into this experience 1127 00:41:28,867 --> 00:41:31,100 wanting to show the world what I can do in the kitchen, 1128 00:41:31,100 --> 00:41:33,000 and I feel like I achieved that. 1129 00:41:33,066 --> 00:41:35,667 The reign of the smoke queen isn't over. 1130 00:41:35,667 --> 00:41:36,437 And that means, Chef Oscar Padilla, 1131 00:41:36,437 --> 00:41:38,166 And that means, Chef Oscar Padilla, 1132 00:41:38,166 --> 00:41:40,000 you are the Chopped champion. 1133 00:41:40,066 --> 00:41:41,166 Congratulations! 1134 00:41:41,166 --> 00:41:42,967 -Thank you so much. -[all cheering] 1135 00:41:42,967 --> 00:41:46,400 I feel like my family be so proud of me. 1136 00:41:46,467 --> 00:41:47,300 He's my lucky charm. 1137 00:41:47,367 --> 00:41:49,767 -Thank you, Pancho. -[all laughing] 1138 00:41:49,767 --> 00:41:52,767 I feel amazing. My family going to be crazy. 1139 00:41:52,767 --> 00:41:55,467 They start to scream and then make a party. 1140 00:41:55,467 --> 00:41:57,800 If you put love and passion in your food,