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.
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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
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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,
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00:02:34,567 --> 00:02:36,500
I got a tattoo of a wild boar.
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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.
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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,
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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.
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00:03:08,767 --> 00:03:10,400
-Absolutely.
-That's me.
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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.
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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,