1
00:00:00,667 --> 00:00:02,367
[Ted] Matchmaker madness.
2
00:00:02,367 --> 00:00:04,066
Some natural chemistry
over here.
3
00:00:04,066 --> 00:00:07,300
[Ted] We're pairing up
single chefs as teammates.
4
00:00:07,367 --> 00:00:09,066
[Alix]
He's very, very handsome.
5
00:00:09,066 --> 00:00:10,467
Damn, I hope this guy
could cook.
6
00:00:10,467 --> 00:00:11,567
[woman] Taste everything.
7
00:00:11,567 --> 00:00:12,634
Guys, finish up.
8
00:00:12,667 --> 00:00:14,467
[Alix] We're gonna name
our firstborn child, Ted.
9
00:00:14,467 --> 00:00:16,133
[AJ] Ted? Yeah.
[Alix] Yeah.
10
00:00:16,133 --> 00:00:18,767
-[Eric] I've been single
for a little bit too long.
-I had a pet frog named Eric.
11
00:00:18,767 --> 00:00:20,367
-[Hayden] Okay.
-[Eric] He died, though.
12
00:00:20,367 --> 00:00:22,066
-Oh.
-[Chris] Hustle,
hustle, hustle.
13
00:00:22,066 --> 00:00:23,400
[Ted] These chefs
are laying eyes
14
00:00:23,467 --> 00:00:25,266
on each other
for the first time.
15
00:00:25,266 --> 00:00:27,367
[Izzy] I have a dating app.
I've tried everything.
16
00:00:27,367 --> 00:00:28,700
I'm looking for love.
17
00:00:28,767 --> 00:00:29,767
Let's get it on the plate.
18
00:00:29,800 --> 00:00:30,000
[Ted] Maybe, just maybe,
find romance.
19
00:00:30,000 --> 00:00:32,567
[Ted] Maybe, just maybe,
find romance.
20
00:00:32,567 --> 00:00:34,166
[Molly] Food is very
intimate to me.
21
00:00:34,166 --> 00:00:35,400
It's a little hard.
22
00:00:35,467 --> 00:00:37,166
Damn,
that's my love language
right there.
23
00:00:39,266 --> 00:00:42,467
[Ted] First Chef Molly,
and her match Chef Henry.
24
00:00:44,800 --> 00:00:47,100
[Henry] I'm the owner
and culinary consultant
25
00:00:47,100 --> 00:00:50,367
at Hill's Research Kitchen
in Chicago, Illinois.
26
00:00:50,367 --> 00:00:54,767
My cooking style is rooted
in French
and European cuisine.
27
00:00:54,767 --> 00:00:57,700
I'm very career focused,
and I want a partner
28
00:00:57,767 --> 00:01:00,000
that's equally as passionate
about the food business.
29
00:01:00,000 --> 00:01:01,066
that's equally as passionate
about the food business.
30
00:01:01,066 --> 00:01:05,667
I want to win Chopped to prove
to myself that I can do this
and find that special someone.
31
00:01:05,667 --> 00:01:08,066
[laughs]
32
00:01:08,066 --> 00:01:10,967
[Molly] I'm a private chef
living in Santa Rosa Beach,
Florida.
33
00:01:10,967 --> 00:01:13,767
My food is just like me,
bold, flavorful and colorful.
34
00:01:16,100 --> 00:01:18,066
Food is very intimate to me.
35
00:01:18,066 --> 00:01:21,266
I'm looking for a guy
with a big appetite
for a big personality.
36
00:01:21,266 --> 00:01:22,700
I mean, look at me,
I'm the whole package.
37
00:01:22,767 --> 00:01:23,867
-Hi.
-Hi. How are you?
38
00:01:23,867 --> 00:01:24,967
I'm Henry.
Good. How are you?
39
00:01:24,967 --> 00:01:26,200
-I'm Molly.
-Molly, nice to meet you.
40
00:01:26,266 --> 00:01:27,467
Hi, nice to meet you.
41
00:01:27,467 --> 00:01:29,467
[Henry]
She's the type of person
that I would approach
42
00:01:29,467 --> 00:01:30,000
if we were out
and in a different setting.
43
00:01:30,000 --> 00:01:31,967
if we were out
and in a different setting.
44
00:01:31,967 --> 00:01:33,000
[Molly]
Somewhat typical type
45
00:01:33,066 --> 00:01:35,600
is a little taller,
dark beard.
46
00:01:35,667 --> 00:01:37,467
So it was kind of different
for me.
47
00:01:37,467 --> 00:01:38,800
You know,
I think we're gonna kill it.
48
00:01:38,867 --> 00:01:40,100
-Yeah, we are.
-We got it.
49
00:01:40,166 --> 00:01:41,200
Yeah.
50
00:01:41,266 --> 00:01:44,467
[Ted] Next up,
Chef AJ and Chef Alix.
51
00:01:47,900 --> 00:01:51,000
[Alix] I'm a butcher and chef
based in Astoria, New York.
52
00:01:52,400 --> 00:01:55,967
Growing up
in a mediterranean family,
food is love.
53
00:01:55,967 --> 00:01:57,467
I like someone
who likes to eat,
54
00:01:57,467 --> 00:02:00,000
so I don't generally date
a lot of skinny people.
55
00:02:00,000 --> 00:02:00,967
so I don't generally date
a lot of skinny people.
56
00:02:00,967 --> 00:02:02,667
For me, it's not
generally about looks.
57
00:02:02,667 --> 00:02:03,767
It's about chemistry.
58
00:02:03,767 --> 00:02:05,767
-Hey.
-Hi.
59
00:02:05,767 --> 00:02:07,767
[AJ]
I'm a chef and content creator
60
00:02:07,767 --> 00:02:09,066
based in Grand Rapids,
Michigan.
61
00:02:09,066 --> 00:02:12,867
I like to make elevated,
comfort food
taken to the next level.
62
00:02:12,867 --> 00:02:15,700
I've been single
for three years now.
63
00:02:15,767 --> 00:02:17,900
I'm honestly down
for any adventure
as long as I have
64
00:02:17,967 --> 00:02:19,100
the right travel partner
with me.
65
00:02:19,166 --> 00:02:20,200
How are you guys?
I'm Alix.
66
00:02:20,266 --> 00:02:21,767
-I'm good. I'm AJ.
-Nice to meet you.
67
00:02:21,767 --> 00:02:23,266
Nice to meet you, too.
68
00:02:23,266 --> 00:02:24,900
[Alix] Damn.
I hope this guy can cook.
69
00:02:24,967 --> 00:02:26,700
He's very, very handsome.
70
00:02:26,767 --> 00:02:29,900
[AJ] Alix seems like somebody
who I would typically go
for... for sure.
71
00:02:32,100 --> 00:02:35,100
[Ted] Let's meet Chef
Hayden and Chef Eric.
72
00:02:36,800 --> 00:02:38,467
[Eric] I am 33 years old.
73
00:02:38,467 --> 00:02:40,266
I currently live
in California,
74
00:02:40,266 --> 00:02:43,200
and I work as a personal chef
living in L.A.
75
00:02:43,266 --> 00:02:48,266
I love to incorporate
all types of influence
into my cooking.
76
00:02:48,266 --> 00:02:49,967
I'm attracted to someone that
77
00:02:49,967 --> 00:02:51,900
is passionate about
their career.
78
00:02:51,967 --> 00:02:53,767
I've never dated
another chef before,
79
00:02:53,767 --> 00:02:55,200
but maybe that is my problem
80
00:02:55,266 --> 00:02:57,867
because I've been single
for a little bit too long,
I think.
81
00:02:59,600 --> 00:03:00,000
[Hayden]
I'm a recipe developer
82
00:03:00,000 --> 00:03:01,467
[Hayden]
I'm a recipe developer
83
00:03:01,467 --> 00:03:03,166
from Grand Forks,
North Dakota.
84
00:03:03,166 --> 00:03:07,967
My style of cooking
is very cozy, comfortable,
feel good food,
85
00:03:07,967 --> 00:03:10,767
makes a lot of sense
to find love in the kitchen.
86
00:03:10,767 --> 00:03:14,000
You need food to survive
and love to live,
87
00:03:14,066 --> 00:03:16,166
so why not tie them
all into one.
88
00:03:16,166 --> 00:03:17,867
-I'm Eric.
-Nice to meet you. I'm Hayden.
89
00:03:17,867 --> 00:03:19,133
Likewise.
90
00:03:19,133 --> 00:03:20,867
[Hayden] I haven't had
a ton of experience
with dating,
91
00:03:20,867 --> 00:03:22,967
but he does seem like
somebody I would date.
92
00:03:22,967 --> 00:03:25,100
[Eric] Hayden is probably
not the person
93
00:03:25,166 --> 00:03:26,367
I would normally date.
94
00:03:26,367 --> 00:03:29,166
But there's no resistance
to getting to know him.
95
00:03:30,767 --> 00:03:34,367
[Ted] And finally, Chef Izzy
and her potential beau
Chef Darian.
96
00:03:37,000 --> 00:03:39,667
[Darian] I'm a private chef
and owner
of Darian's Hospitality Group,
97
00:03:39,667 --> 00:03:41,467
located in Pensacola, Florida.
98
00:03:41,467 --> 00:03:43,767
Fresh seafood,
fresh quality ingredients.
99
00:03:43,767 --> 00:03:44,867
That's what I do.
100
00:03:44,867 --> 00:03:46,767
I mean, I feel like
I'm a catch. I can cook.
101
00:03:46,767 --> 00:03:48,100
You know,
I have a good career.
102
00:03:48,166 --> 00:03:49,500
Got a good personality.
103
00:03:49,500 --> 00:03:51,767
Basically
I'd like to get married
settle down and have kids.
104
00:03:53,166 --> 00:03:57,467
[Izzy] I am the sous chef
at the Oak Long Bar
in Boston.
105
00:03:57,467 --> 00:03:59,600
I specialize
in Spanish cuisine.
106
00:03:59,667 --> 00:04:00,000
Anything like, paella,
mariscada.
107
00:04:00,000 --> 00:04:03,000
Anything like, paella,
mariscada.
108
00:04:03,000 --> 00:04:05,266
The industry
that I'm in is so demanding.
109
00:04:05,266 --> 00:04:06,867
It's very important
to find someone
110
00:04:06,867 --> 00:04:08,166
that understands my schedule.
111
00:04:08,166 --> 00:04:09,700
I've never dated a chef
before,
112
00:04:09,767 --> 00:04:11,367
so I'm definitely willing
to give that a try.
113
00:04:11,367 --> 00:04:13,567
I have a dating app,
I've tried everything.
114
00:04:13,567 --> 00:04:15,900
I'm looking for love.
115
00:04:15,967 --> 00:04:19,200
My first impression of Darian
is that he's very handsome
and he's very tall.
116
00:04:19,266 --> 00:04:20,367
I'm pretty tall.
117
00:04:20,367 --> 00:04:22,400
So he checked off that box
right away.
118
00:04:22,467 --> 00:04:23,667
Ah, you come here often?
119
00:04:23,667 --> 00:04:25,567
What was that? [laughs]
120
00:04:25,567 --> 00:04:27,867
We have a similar background
in cooking.
121
00:04:27,867 --> 00:04:29,500
Yeah, I think,
I think she's cool.
122
00:04:29,567 --> 00:04:30,000
-I'm so ready.
-Yeah, I'm like pretty
psyched.
123
00:04:30,000 --> 00:04:32,066
-I'm so ready.
-Yeah, I'm like pretty
psyched.
124
00:04:32,066 --> 00:04:33,767
I've never been
to Jersey, though.
125
00:04:33,767 --> 00:04:35,367
[clears throat]
126
00:04:35,367 --> 00:04:36,400
You feel good?
127
00:04:36,467 --> 00:04:37,900
-Yeah. I'm nervous.
-Are you nervous?
128
00:04:37,967 --> 00:04:39,367
[clears throat]
129
00:04:39,367 --> 00:04:40,567
Do you like to dance?
130
00:04:40,567 --> 00:04:42,367
I'm a terrible dancer, so...
You're a...
131
00:04:42,367 --> 00:04:43,600
[clears throat]
132
00:04:44,900 --> 00:04:47,000
[Ted] All the single chefs,
how are you?
133
00:04:47,066 --> 00:04:48,400
[chefs] Good.
134
00:04:48,467 --> 00:04:49,867
[Ted] Well, you might
be looking for love,
135
00:04:49,867 --> 00:04:52,200
but the rules here
remain the same.
136
00:04:52,266 --> 00:04:57,200
There are three rounds,
and if your dish
doesn't cut it,
137
00:04:57,266 --> 00:04:58,900
you will be chopped.
138
00:04:58,967 --> 00:05:00,000
No, not us.
139
00:05:00,000 --> 00:05:00,433
No, not us.
140
00:05:00,467 --> 00:05:02,567
[Molly]
I'm feeling a little nervous
for the first basket,
141
00:05:02,567 --> 00:05:05,200
but I'm glad I have
a solid partner by my side.
142
00:05:05,266 --> 00:05:07,467
[Ted] Please open up
your appetizer baskets.
143
00:05:07,467 --> 00:05:09,567
-[sighs]
-Oh.
144
00:05:09,567 --> 00:05:12,967
How will you make the most
of heart-shaped ravioli?
145
00:05:14,000 --> 00:05:15,667
You also have red snapper.
146
00:05:15,667 --> 00:05:16,767
-Nice.
-Oh, my God.
147
00:05:16,767 --> 00:05:18,000
I love this.
148
00:05:18,000 --> 00:05:22,800
Fairy tale eggplant
and a Scarlet Kiss cocktail.
149
00:05:22,867 --> 00:05:24,567
Very lame cranberry juice.
150
00:05:24,567 --> 00:05:26,100
But the biggest thing
is the fish.
151
00:05:26,166 --> 00:05:28,100
Like, how do you want
to prepare it?
I think we should like--
152
00:05:28,100 --> 00:05:29,467
Just, like, sear it.
153
00:05:29,467 --> 00:05:30,000
-Sear, yeah, I think...
-Sear it.
154
00:05:30,000 --> 00:05:30,600
-Sear, yeah, I think...
-Sear it.
155
00:05:30,667 --> 00:05:32,967
-Yeah.
-[Ted] All right, folks,
30 minutes.
156
00:05:34,166 --> 00:05:36,000
The clock starts now.
157
00:05:36,000 --> 00:05:37,400
[cheering]
158
00:05:37,467 --> 00:05:39,800
Here we go.
Let's go.
159
00:05:41,367 --> 00:05:42,467
Behind, behind, behind.
160
00:05:43,767 --> 00:05:45,300
[Ted] I don't think
I've had an actual--
161
00:05:45,367 --> 00:05:47,100
have you had an actual
blind date?
162
00:05:47,166 --> 00:05:49,000
Well, I definitely, like,
been on Tinder dates.
163
00:05:49,000 --> 00:05:50,166
I'm like, this isn't you.
164
00:05:50,166 --> 00:05:52,100
[laughs]
165
00:05:52,100 --> 00:05:53,266
You just focus, all right?
166
00:05:53,266 --> 00:05:54,367
Don't worry about the time.
167
00:05:54,367 --> 00:05:55,767
Well, don't tell me
about the time.
168
00:05:55,767 --> 00:05:56,867
Oh, sorry.
We just started.
169
00:05:56,867 --> 00:05:57,967
Sorry, sorry, sorry, sorry.
170
00:05:57,967 --> 00:05:59,700
Alix and AJ,
seem to have a real spark.
171
00:05:59,767 --> 00:06:00,000
We're chilling.
We're on a date.
172
00:06:00,000 --> 00:06:01,967
We're chilling.
We're on a date.
173
00:06:01,967 --> 00:06:04,300
[Alix] I need a partner
who can take the lead,
174
00:06:04,367 --> 00:06:08,100
but also is collaborative
about conceptual options.
175
00:06:08,166 --> 00:06:10,166
[AJ]
I need somebody that's open
to some of my ideas
176
00:06:10,166 --> 00:06:12,367
because I think
I can be creative as well.
177
00:06:12,367 --> 00:06:13,567
It's a cute little family--
178
00:06:13,567 --> 00:06:16,100
Oh, it's a cute little family,
of eggplant, I like it.
179
00:06:16,166 --> 00:06:18,000
[AJ] I see eggplant,
I see snapper,
180
00:06:18,066 --> 00:06:21,367
and we decide
I'm gonna take the lead
on the curry.
181
00:06:21,367 --> 00:06:25,867
Curry is huge in my background
and it's honestly like
in my blood.
182
00:06:25,867 --> 00:06:28,867
[Alix] We're making
Scarlet Kissed
red snapper curry.
183
00:06:28,867 --> 00:06:30,000
Since I have experience
butchering,
184
00:06:30,000 --> 00:06:30,500
Since I have experience
butchering,
185
00:06:30,567 --> 00:06:32,367
we decided that
I'm gonna take charge
186
00:06:32,367 --> 00:06:33,767
breaking down the fish.
187
00:06:33,767 --> 00:06:35,667
[AJ] I'm a big fan of like,
very, very high heat
188
00:06:35,667 --> 00:06:36,867
because you can get
a crust on it.
189
00:06:36,867 --> 00:06:38,000
Yeah.
190
00:06:38,066 --> 00:06:40,767
Judges, did you cook
with your significant other
191
00:06:40,767 --> 00:06:42,767
at the start
of your relationship?
192
00:06:42,767 --> 00:06:44,967
No.
193
00:06:44,967 --> 00:06:46,500
No.
194
00:06:46,567 --> 00:06:48,867
I met my--
I met my person cooking
with him.
195
00:06:48,867 --> 00:06:49,967
-Really?
-Yeah.
196
00:06:49,967 --> 00:06:51,200
We met together
in a restaurant.
197
00:06:51,266 --> 00:06:54,000
[Amanda] I think
it's as interesting dynamic
198
00:06:54,000 --> 00:06:56,367
to be in the kitchen
with your partner.
199
00:06:56,367 --> 00:06:59,000
You know, one person
will always take the lead.
200
00:06:59,066 --> 00:07:00,000
Like, I do think
the roles just make themselves
evident in the kitchen,
201
00:07:00,000 --> 00:07:03,467
Like, I do think
the roles just make themselves
evident in the kitchen,
202
00:07:03,467 --> 00:07:05,100
because even these guys,
like you see,
203
00:07:05,100 --> 00:07:07,767
somebody has an idea
and then somebody's
helping execute.
204
00:07:07,767 --> 00:07:09,266
They fell into these roles.
205
00:07:11,300 --> 00:07:13,600
-You stole my rag?
-No.
206
00:07:13,667 --> 00:07:15,700
I didn't steal your rag.
Why are you into me all ready?
207
00:07:15,767 --> 00:07:18,100
[Darian] I think we have
a kind of a similar vibe.
208
00:07:18,100 --> 00:07:20,066
We both have a background
in Spanish cooking,
209
00:07:20,066 --> 00:07:22,266
so I think that
we both agree
210
00:07:22,266 --> 00:07:24,467
to go in the direction
of a Spanish style dish.
211
00:07:24,467 --> 00:07:26,600
I'm looking
for Spanish onions.
212
00:07:26,667 --> 00:07:29,867
[Izzy] We're making
seared snapper over pisto.
213
00:07:29,867 --> 00:07:30,000
I'm using the eggplant
in the pisto.
214
00:07:30,000 --> 00:07:31,600
I'm using the eggplant
in the pisto.
215
00:07:31,667 --> 00:07:34,567
Because pisto traditionally
has eggplant in it.
216
00:07:34,567 --> 00:07:36,600
I know, I want to sear
the snapper
217
00:07:36,667 --> 00:07:38,066
because I have some
beautiful skin on it.
218
00:07:41,767 --> 00:07:44,600
[Hayden] I'm so thankful
that you know how to do this.
219
00:07:44,667 --> 00:07:45,967
Can I just say that?
220
00:07:47,066 --> 00:07:49,367
So Hayden and Eric
have nothing
on their burner,
221
00:07:49,367 --> 00:07:51,100
so not cooking anything?
222
00:07:53,166 --> 00:07:54,767
[Eric] I do make tartares
often,
223
00:07:54,767 --> 00:07:57,266
and I think
this red snapper
will work well,
224
00:07:57,266 --> 00:07:58,867
it's fatty enough.
225
00:07:58,867 --> 00:08:00,000
So we're making a citrus-
marinated red snapper tartare,
226
00:08:00,000 --> 00:08:03,467
So we're making a citrus-
marinated red snapper tartare,
227
00:08:03,467 --> 00:08:07,600
along with a miso butter
and ricotta-roasted eggplant.
228
00:08:07,667 --> 00:08:09,767
You want this minced?
229
00:08:09,767 --> 00:08:11,567
Yes, as small as possible.
230
00:08:11,567 --> 00:08:12,800
As small as possible.
231
00:08:12,800 --> 00:08:15,100
[Eric] I'm finding Hayden's
really easy to work with.
232
00:08:15,166 --> 00:08:17,467
It feels like
we've worked together before.
233
00:08:18,500 --> 00:08:19,667
Oh, that smells good.
234
00:08:19,667 --> 00:08:21,800
[Hayden] Next, we get started
on the miso butter.
235
00:08:21,867 --> 00:08:25,900
I scrape the ricotta
out of the heart-
shaped ravioli,
236
00:08:25,967 --> 00:08:29,200
and then Eric
starts applying it
to the fairy tale eggplant.
237
00:08:32,800 --> 00:08:33,967
You got that rub working?
238
00:08:33,967 --> 00:08:35,266
I've got that rub going.
239
00:08:35,266 --> 00:08:36,600
I've got the honey.
240
00:08:36,667 --> 00:08:37,900
[Molly]
We just look at each other
241
00:08:37,967 --> 00:08:40,400
and we just instantly know
what we're gonna do.
242
00:08:40,467 --> 00:08:44,600
We're making blackened snapper
with charred eggplant puree.
243
00:08:44,667 --> 00:08:46,367
We're on the same page
right off the bat.
244
00:08:46,367 --> 00:08:48,600
And so we just
divide and conquer.
245
00:08:48,667 --> 00:08:50,266
Want me to start reducing this
with some sugar?
246
00:08:50,266 --> 00:08:51,367
Yes.
247
00:08:51,367 --> 00:08:53,000
With the Scarlet Kiss
cocktail,
248
00:08:53,000 --> 00:08:55,000
we decide to make a gastrique.
249
00:08:55,000 --> 00:08:56,300
You with me, Molly?
Fish spatula?
250
00:08:56,367 --> 00:08:57,467
I'm with you.
How are you doing?
251
00:08:57,467 --> 00:08:58,767
Good.
252
00:08:58,767 --> 00:09:00,000
I really love the fact
that Henry is constantly
checking in.
253
00:09:00,000 --> 00:09:00,900
I really love the fact
that Henry is constantly
checking in.
254
00:09:00,967 --> 00:09:03,567
Feels good to have a partner
who actually
asks about your needs.
255
00:09:04,867 --> 00:09:06,000
Let's get on to this
naan.
256
00:09:06,066 --> 00:09:07,667
I think the naan
is an important aspect
257
00:09:07,667 --> 00:09:09,867
to really pull together
the entire Middle Eastern vibe
258
00:09:09,867 --> 00:09:11,500
of the curry
that we were trying
to put on there.
259
00:09:11,567 --> 00:09:14,767
[Ted] All right, chefs,
10 minutes to get this done.
260
00:09:14,767 --> 00:09:17,266
[Alix] I keep looking
at the clock
and I keep looking at AJ.
261
00:09:17,266 --> 00:09:18,800
Do you have time
for the naan?
Are you doing?
262
00:09:18,867 --> 00:09:20,100
Oh, yeah.
263
00:09:20,100 --> 00:09:21,867
I'm gonna need like
a hot grill
plate for the naan.
264
00:09:21,867 --> 00:09:25,300
I just saw AJ pull off
a piece of pizza dough.
265
00:09:25,367 --> 00:09:26,667
What?
266
00:09:26,667 --> 00:09:29,266
[Amanda]
This first round determines
whether they literally
267
00:09:29,266 --> 00:09:30,000
have a second date
in the entree round.
268
00:09:30,000 --> 00:09:31,367
have a second date
in the entree round.
269
00:09:31,367 --> 00:09:32,667
[Ted]
They're trying to cook it in,
270
00:09:32,667 --> 00:09:34,266
in a pan, one at a time.
271
00:09:34,266 --> 00:09:35,367
One at a time.
272
00:09:35,367 --> 00:09:36,667
There's no way
that's gonna cook.
273
00:09:36,667 --> 00:09:38,100
I don't care
what they do with it.
274
00:09:38,100 --> 00:09:39,867
Aren't you having fun?
275
00:09:39,867 --> 00:09:41,266
Don't do it.
276
00:09:47,100 --> 00:09:48,767
Why are they rolling
out dough?
277
00:09:48,767 --> 00:09:50,900
Look, look, there's
no way that's gonna cook.
278
00:09:50,967 --> 00:09:52,667
I don't care
what they do with it.
279
00:09:52,667 --> 00:09:54,467
[AJ] I think naan
is an important aspect
of the curry
280
00:09:54,467 --> 00:09:55,767
that we were trying
to put on there.
281
00:09:55,767 --> 00:09:57,767
Alix, AJ,
six and a half minutes to go.
282
00:09:57,767 --> 00:09:59,467
You're confident
that that dough
is gonna cook?
283
00:09:59,467 --> 00:10:00,767
Yes, I'm pretty confident.
284
00:10:00,767 --> 00:10:02,400
If I can get a spatula
to flip it over.
285
00:10:02,467 --> 00:10:03,967
-Are you gonna use this?
-Go for it. Thank you.
286
00:10:05,500 --> 00:10:07,800
When we taste these dishes
and we start
critiquing the food,
287
00:10:07,867 --> 00:10:09,500
if you're the person
in the couple
288
00:10:09,567 --> 00:10:12,400
that made like this thing
that is not good
in the dish...
289
00:10:12,467 --> 00:10:14,367
-That tug-- Oh, my God.
-That's gonna start a fight.
290
00:10:14,367 --> 00:10:15,251
-I know,
that's what I'm saying.
-Come on.
291
00:10:15,251 --> 00:10:16,000
-I know,
that's what I'm saying.
-Come on.
292
00:10:16,000 --> 00:10:17,667
You can't throw
your first date under the bus.
293
00:10:17,667 --> 00:10:18,767
You look at it.
294
00:10:18,800 --> 00:10:20,266
Look at this
dynamic right here.
It's money.
295
00:10:20,266 --> 00:10:21,800
-What do you mean?
-This is just a cook.
296
00:10:24,567 --> 00:10:26,800
You want me to make
like a basil oil
or something or...?
297
00:10:26,867 --> 00:10:28,000
-Yeah. Yeah.
-Yeah.
298
00:10:28,000 --> 00:10:29,867
[Darian] I think that
the herbs will add
299
00:10:29,867 --> 00:10:31,500
a nice bit of complexity
to the dish
300
00:10:31,567 --> 00:10:32,667
and a little bit
of freshness.
301
00:10:34,166 --> 00:10:35,900
Darian's got
a gorgeous green oil.
302
00:10:35,967 --> 00:10:38,000
It looks like a complete pro.
303
00:10:38,000 --> 00:10:40,166
-How're you feeing? All right?
-Feeling good. How are you?
304
00:10:40,166 --> 00:10:42,767
[Ted] Chefs,
four minutes on the clock.
305
00:10:42,767 --> 00:10:44,467
That's good.
Yeah, this looks great.
306
00:10:44,467 --> 00:10:45,251
[Henry] We decided to take
the fairy tale eggplant
307
00:10:45,251 --> 00:10:46,767
[Henry] We decided to take
the fairy tale eggplant
308
00:10:46,767 --> 00:10:49,100
and make a charred
eggplant puree.
309
00:10:51,066 --> 00:10:52,300
What else
we put in with these?
310
00:10:52,367 --> 00:10:53,667
Some heavy cream?
311
00:10:53,667 --> 00:10:55,367
I like that.
312
00:10:55,367 --> 00:10:57,867
Molly, Henry, you guys gonna
finish it on time?
313
00:10:57,867 --> 00:10:59,567
-Yes, absolutely, Chef.
-Absolutely.
314
00:10:59,567 --> 00:11:00,700
Let's get it going.
315
00:11:00,767 --> 00:11:02,166
We need more citrus in here.
316
00:11:02,166 --> 00:11:03,400
-[Hayden] More citrus?
-[Eric] Yes.
317
00:11:03,467 --> 00:11:05,467
I'm happy with how the tartare
is coming out
318
00:11:05,467 --> 00:11:07,100
as we're mixing it
all together.
319
00:11:07,100 --> 00:11:10,867
I know I want the Scarlet Kiss
added to the fish.
320
00:11:10,867 --> 00:11:11,900
Two and a half.
321
00:11:11,967 --> 00:11:13,900
Two and half minutes,
guys.
322
00:11:13,967 --> 00:11:15,251
Izzy and Darian have used
gorgeous plates.
323
00:11:15,251 --> 00:11:16,400
Izzy and Darian have used
gorgeous plates.
324
00:11:16,467 --> 00:11:17,900
[Tiffani]
All four ingredients
on the plate.
325
00:11:17,967 --> 00:11:20,567
Make it gorgeous
like the person next to you.
326
00:11:20,567 --> 00:11:21,900
[Amanda] Okay,
you got a minute left?
327
00:11:21,967 --> 00:11:23,367
Think about your ingredients.
328
00:11:23,367 --> 00:11:24,500
What about pine nuts?
329
00:11:24,567 --> 00:11:25,767
Let's do that.
330
00:11:25,767 --> 00:11:27,367
[Amanda]
You guys got to finish up.
331
00:11:27,367 --> 00:11:29,400
This date is almost over.
332
00:11:29,467 --> 00:11:31,500
Hustle, hustle, hustle.
333
00:11:31,567 --> 00:11:32,700
They look golden.
334
00:11:32,767 --> 00:11:33,800
Look out, Chefs.
335
00:11:33,867 --> 00:11:35,567
The clock is coming
to get you.
336
00:11:35,567 --> 00:11:37,767
Scarlet Kiss,
Fairy tale eggplant,
337
00:11:37,767 --> 00:11:39,900
red snapper
and heart-shaped ravioli.
338
00:11:39,967 --> 00:11:43,567
[Ted] Six, five, four,
339
00:11:43,567 --> 00:11:45,251
three, two, one.
340
00:11:45,251 --> 00:11:47,166
three, two, one.
341
00:11:47,166 --> 00:11:48,367
Time's up.
342
00:11:48,367 --> 00:11:49,867
[applauds] All right.
343
00:11:49,867 --> 00:11:51,000
Good job folks.
344
00:11:51,000 --> 00:11:52,800
-First date, first date.
-It feel good.
345
00:11:52,867 --> 00:11:54,867
I don't know if you're hot
or these dishes,
but I'm sweating.
346
00:11:59,166 --> 00:12:01,166
[AJ] I was really happy
working with her
in the kitchen.
347
00:12:01,166 --> 00:12:02,300
[Alix] Yeah,
we're a great team.
348
00:12:02,367 --> 00:12:03,900
[AJ] We've been clicking
so far.
349
00:12:03,900 --> 00:12:06,000
[Alix] Yeah, let's see,
let's see what happens
when they judge our food.
350
00:12:06,000 --> 00:12:08,100
Exactly.
Yeah, maybe that'll be the--
make or break it.
351
00:12:08,100 --> 00:12:10,567
-That's like make or break it.
-Yeah.
352
00:12:10,567 --> 00:12:12,100
[Eric] We worked
together well.
353
00:12:12,100 --> 00:12:15,251
-[Hayden] Yeah, yeah.
-[Eric] We survived
our first couples cook, so.
354
00:12:15,251 --> 00:12:16,367
-[Hayden] Yeah, yeah.
-[Eric] We survived
our first couples cook, so.
355
00:12:25,266 --> 00:12:26,867
Daring first daters.
356
00:12:26,867 --> 00:12:29,000
You have arrived
at the chopping block.
357
00:12:31,367 --> 00:12:33,467
We introduced you
to your teammates
358
00:12:33,467 --> 00:12:38,800
and then gave you a basket
of heart-shaped ravioli,
red snapper,
359
00:12:38,867 --> 00:12:43,200
fairy tale eggplant
and a scarlet kiss cocktail.
360
00:12:43,266 --> 00:12:45,251
So, Chefs, AJ and Alix,
what have you made for us?
361
00:12:45,251 --> 00:12:46,066
So, Chefs, AJ and Alix,
what have you made for us?
362
00:12:46,066 --> 00:12:50,467
Chefs, today we made
for you a Scarlet kissed
red snapper curry.
363
00:12:50,467 --> 00:12:53,767
We also made
a garlic naan to go with it.
364
00:12:53,767 --> 00:12:56,367
[Alix] I'm a butcher.
That's like my trade.
365
00:12:56,367 --> 00:12:58,867
I sort of took over
the fish situation
366
00:12:58,867 --> 00:13:02,367
and AJ was sort of the sauce
master for this.
367
00:13:02,367 --> 00:13:05,166
[Tiffani] Alix and AJ,
if this dish is any indication
368
00:13:05,166 --> 00:13:10,767
of your future together,
it is spicy, it's luxurious
and it's a little sexy.
369
00:13:12,367 --> 00:13:14,266
[Amanda]
You guys got a lot of flavor
in this dish.
370
00:13:14,266 --> 00:13:15,251
Lots of spice.
371
00:13:15,251 --> 00:13:16,200
Lots of spice.
372
00:13:16,266 --> 00:13:18,166
I can feel the heat
from you guys.
373
00:13:19,567 --> 00:13:22,500
I kind of cringed
when I saw you grab
the pizza dough.
374
00:13:22,567 --> 00:13:25,300
It's a little bit
under on the interior.
375
00:13:26,400 --> 00:13:29,367
My naan is actually cooked
all the way through,
376
00:13:29,367 --> 00:13:30,567
which is shocking to me.
377
00:13:30,567 --> 00:13:33,166
But my piece of fish
is a bit dry.
378
00:13:33,166 --> 00:13:34,367
Okay?
379
00:13:34,367 --> 00:13:36,667
But everything else
is really delightful.
380
00:13:36,667 --> 00:13:37,867
Thank you.
381
00:13:37,867 --> 00:13:39,867
[Ted] All right.
Next up,
Chef Eric and Hayden.
382
00:13:39,867 --> 00:13:41,166
Please tell us about
your dish?
383
00:13:41,166 --> 00:13:44,700
We have prepared
for you today,
red snapper tartare,
384
00:13:44,767 --> 00:13:45,251
along with a miso butter
and ricotta-roasted eggplant.
385
00:13:45,251 --> 00:13:49,767
along with a miso butter
and ricotta-roasted eggplant.
386
00:13:49,767 --> 00:13:51,200
And I really hope you enjoy.
387
00:13:56,266 --> 00:13:58,667
[Tiffani] Your fish is such
a luxurious,
delicious ingredient.
388
00:13:58,667 --> 00:14:02,100
And that mouth
feel for tartare
is super, super important.
389
00:14:02,166 --> 00:14:03,634
So putting it through
a grinder,
390
00:14:03,634 --> 00:14:06,567
it takes away some of that
luxury that tartare
should have, right?
391
00:14:06,567 --> 00:14:08,767
I think if you had done
just some knife cuts,
392
00:14:08,767 --> 00:14:10,266
it would have been
a better mouth feel
393
00:14:10,266 --> 00:14:11,867
because it feels so mealy.
394
00:14:11,867 --> 00:14:13,100
Right.
395
00:14:13,100 --> 00:14:15,251
But I think using this garlic
as cocktail in the tartare
396
00:14:15,251 --> 00:14:16,166
But I think using this garlic
as cocktail in the tartare
397
00:14:16,166 --> 00:14:18,600
gives it a little sweetness
that it definitely needs.
398
00:14:18,667 --> 00:14:20,867
[Amanda] I just think
your eggplant needed
more time in the oven.
399
00:14:20,867 --> 00:14:23,200
Right. So less flirting,
more cooking.
400
00:14:23,266 --> 00:14:24,400
[laughs]
401
00:14:24,467 --> 00:14:25,800
We'll try.
402
00:14:25,800 --> 00:14:29,100
[Chris] I agree with a lot
of what my colleagues
have said,
403
00:14:29,166 --> 00:14:30,600
but I think
what I didn't hear enough
404
00:14:30,667 --> 00:14:32,867
of is just how delicious
this tartare is?
405
00:14:32,867 --> 00:14:34,567
Oh, wow. Thank you.
406
00:14:34,567 --> 00:14:37,400
[Chris] I specifically
like that you used
the zest of the citrus.
407
00:14:37,467 --> 00:14:40,000
It's a really clean,
refreshing bite.
408
00:14:40,066 --> 00:14:41,233
Thank you, judges.
409
00:14:41,233 --> 00:14:43,600
Molly and Henry,
please tell us about
your starter?
410
00:14:43,667 --> 00:14:45,251
So we have
a blackened snapper,
411
00:14:45,251 --> 00:14:46,567
So we have
a blackened snapper,
412
00:14:46,567 --> 00:14:49,667
served with a charred
eggplant puree
413
00:14:49,667 --> 00:14:52,100
and the scarlet kiss
gastrique.
414
00:14:59,467 --> 00:15:01,400
I like a lot
of what's going on here?
415
00:15:01,467 --> 00:15:04,667
I specifically like
the eggplant puree.
416
00:15:04,667 --> 00:15:07,400
[Tiffani] I agree with Chris.
It has great texture.
417
00:15:07,467 --> 00:15:10,266
The problem with something
this brilliant on a dish
418
00:15:10,266 --> 00:15:12,000
is it kind of calls out
the things that are not.
419
00:15:13,200 --> 00:15:15,166
And, you know,
if we give you a ravioli,
420
00:15:15,166 --> 00:15:15,251
please take it apart
and don't give it back to us.
421
00:15:15,251 --> 00:15:17,000
please take it apart
and don't give it back to us.
422
00:15:18,867 --> 00:15:21,400
[Ted] Do you feel that
the two of you complement
each other?
423
00:15:21,467 --> 00:15:23,767
I was worried about
being in the kitchen
with somebody else.
424
00:15:23,767 --> 00:15:26,667
I can be a bit aggressive
and I didn't get that way.
425
00:15:26,667 --> 00:15:28,900
[Henry] Yeah.
You really just got
to trust your partner.
426
00:15:28,967 --> 00:15:31,900
And it seems like everything
just flowed really well.
427
00:15:31,967 --> 00:15:34,867
[Ted] All right,
now it's your turn,
Izzy and Darian.
428
00:15:34,867 --> 00:15:38,400
Judges, we prepared for you
a pan-seared red snapper
429
00:15:38,467 --> 00:15:43,166
with pisto
and the heart-shaped ravioli.
430
00:15:51,567 --> 00:15:54,000
I mean, I think your dish
is beautiful.
431
00:15:54,000 --> 00:15:56,667
It's clean, it's colorful.
432
00:15:56,667 --> 00:15:58,367
The only thing, and I think,
433
00:15:58,367 --> 00:16:02,300
oddly enough,
this heart-shaped ravioli
tripped everybody up.
434
00:16:02,367 --> 00:16:03,400
The ravioli is a huge mess.
435
00:16:03,467 --> 00:16:04,700
You've got to--
you got to do better.
436
00:16:04,767 --> 00:16:06,033
Yes, Chef.
437
00:16:06,066 --> 00:16:08,800
[Tiffani]
But the pisto is almost
like a tomatoey sauce.
438
00:16:08,867 --> 00:16:10,467
So if we're gonna
dress up the ravioli,
439
00:16:10,467 --> 00:16:12,166
this is a pretty good way
to do it.
440
00:16:12,166 --> 00:16:14,667
So, yeah, my crystal ball
looks good for you guys.
441
00:16:16,266 --> 00:16:17,900
Well, bravo to all of you.
442
00:16:17,967 --> 00:16:20,166
Three teams will get to keep
the conversation
443
00:16:20,166 --> 00:16:23,166
and the cooking
going in round two.
444
00:16:23,166 --> 00:16:25,266
[Molly] But we did not do
anything with the ravioli,
445
00:16:25,266 --> 00:16:28,166
but everything else
was a little complex.
446
00:16:28,166 --> 00:16:30,000
I definitely think
there's room for us
to improve,
447
00:16:30,000 --> 00:16:31,567
but not much that
we need to prove.
448
00:16:33,100 --> 00:16:35,367
[Hayden] We had some
missed opportunities for sure,
449
00:16:35,367 --> 00:16:37,166
but our dish
was still delicious.
450
00:16:37,166 --> 00:16:41,400
Yeah, it seemed like everyone
had something
that upset the judges.
451
00:16:48,667 --> 00:16:49,834
[clock ticking]
452
00:16:53,900 --> 00:16:57,066
After tasting the appetizers
from each blind date pair,
453
00:16:57,066 --> 00:16:59,967
the judges
have chosen the team
to break up with first.
454
00:17:01,667 --> 00:17:04,867
So whose dish
is on the Chopping block?
455
00:17:16,900 --> 00:17:19,800
Chefs Eric and Hayden,
you've been chopped.
456
00:17:19,867 --> 00:17:20,426
Judges?
457
00:17:20,426 --> 00:17:22,066
Judges?
458
00:17:22,066 --> 00:17:25,100
[Tiffani] Eric and Hayden,
you guys worked together
really, really well.
459
00:17:25,100 --> 00:17:27,266
We thought
there was great flavor
in the tartare,
460
00:17:27,266 --> 00:17:29,800
but unfortunately,
the eggplant was undercooked,
461
00:17:29,867 --> 00:17:32,767
and the snapper really
needed to be hand chopped,
462
00:17:32,767 --> 00:17:34,800
and so we had to chop you.
463
00:17:34,867 --> 00:17:35,900
You have our best.
464
00:17:35,967 --> 00:17:37,500
-[Ted] Good luck, chef.
-Nice to meet you all.
465
00:17:37,567 --> 00:17:39,000
[Eric] I think
there could be a second date
466
00:17:39,066 --> 00:17:41,800
if we work on the distance
of a halfway point.
467
00:17:41,867 --> 00:17:44,567
[Hayden] I'm not sure
how I feel about
long distance entirely,
468
00:17:44,567 --> 00:17:46,166
but I'm open to the idea.
469
00:17:46,166 --> 00:17:47,266
We can meet in Utah.
470
00:17:47,266 --> 00:17:48,433
Sure.
471
00:17:50,100 --> 00:17:50,426
Chefs, Alix and AJ,
Molly and Henry,
Izzy and Darian.
472
00:17:50,426 --> 00:17:54,400
Chefs, Alix and AJ,
Molly and Henry,
Izzy and Darian.
473
00:17:54,467 --> 00:17:55,567
-Ready for more?
-Yeah.
474
00:17:55,567 --> 00:17:56,667
-Let's get started.
-Absolutely.
475
00:17:56,667 --> 00:17:58,100
Second date, second base.
476
00:17:58,100 --> 00:17:59,567
-Right?
-Woah!
477
00:17:59,567 --> 00:18:00,600
[laughs]
478
00:18:00,667 --> 00:18:01,900
-I'm just kidding.
-Yeah.
479
00:18:03,266 --> 00:18:05,400
[Ted] Second blind date
baskets are all set.
480
00:18:10,867 --> 00:18:12,000
Open them up.
481
00:18:13,367 --> 00:18:14,700
[gasps]
482
00:18:14,767 --> 00:18:16,767
Oh. What is that?
483
00:18:16,767 --> 00:18:20,367
[Ted] And your entree round
ingredients are beet truffles.
484
00:18:20,367 --> 00:18:20,426
What is...
485
00:18:20,426 --> 00:18:21,567
What is...
486
00:18:21,567 --> 00:18:23,100
How are we gonna
incorporate this?
487
00:18:23,100 --> 00:18:27,000
[Ted] Artichoke hearts,
Chateaubriand.
488
00:18:28,166 --> 00:18:30,000
What is happening here?
489
00:18:30,000 --> 00:18:31,400
What on earth.
490
00:18:31,467 --> 00:18:32,900
[Ted] And Brie en croute.
491
00:18:36,467 --> 00:18:37,467
30 minutes.
492
00:18:39,166 --> 00:18:40,200
Clock starts now.
493
00:18:40,266 --> 00:18:42,367
-Come on guys.
-All right, here we go.
494
00:18:42,367 --> 00:18:43,700
It's dinnertime.
495
00:18:43,767 --> 00:18:46,000
-Tell you what?
-I can get like the artichoke
filling ready.
496
00:18:46,000 --> 00:18:47,333
Great.
497
00:18:47,333 --> 00:18:49,400
[Darian] So I'm gonna go ahead
and I'm gonna
sear this guy.
498
00:18:49,467 --> 00:18:50,426
[Izzy] Okay.
499
00:18:50,426 --> 00:18:50,567
[Izzy] Okay.
500
00:18:50,567 --> 00:18:52,000
And when I get this
popping in the oven
501
00:18:52,000 --> 00:18:53,700
and I can help you knock out
the rest of the stuff.
502
00:18:53,767 --> 00:18:54,800
All right.
503
00:18:54,867 --> 00:18:56,066
As soon as I see
the chateaubriand,
504
00:18:56,066 --> 00:18:57,166
I'm thinking
traditional French.
505
00:18:57,166 --> 00:18:59,867
[Izzy]
I trust in his instincts.
506
00:18:59,867 --> 00:19:03,367
We're making seared
chateaubriand
with veal demi-glace
507
00:19:03,367 --> 00:19:05,100
and artichoke
and spinach puree.
508
00:19:07,300 --> 00:19:08,667
[Chris] Izzy,
just put white chocolate
509
00:19:08,667 --> 00:19:12,367
into a blender that
is otherwise green
and fresh and healthy?
510
00:19:12,367 --> 00:19:13,667
Okay.
511
00:19:15,100 --> 00:19:16,600
Not anymore.
512
00:19:16,667 --> 00:19:19,700
Definitely try that
when you get a chance.
513
00:19:19,767 --> 00:19:20,426
Chateaubriand
is a beautiful piece of meat
514
00:19:20,426 --> 00:19:21,800
Chateaubriand
is a beautiful piece of meat
515
00:19:21,867 --> 00:19:23,667
cut from the center
of the tenderloin.
516
00:19:23,667 --> 00:19:25,600
This is the cut of meat
that you order
at a restaurant
517
00:19:25,667 --> 00:19:27,100
when you're like having
a romantic dinner.
518
00:19:27,166 --> 00:19:29,467
It's usually ordered as,
ordered as a shared
experience.
519
00:19:34,166 --> 00:19:36,100
[laughs]
520
00:19:36,166 --> 00:19:38,266
Alix has this incredible idea
for a roulade.
521
00:19:38,266 --> 00:19:40,367
You take care of the meat
and I'll make the filling.
522
00:19:40,367 --> 00:19:43,000
She's got it really pounded
to a really nice...
523
00:19:43,066 --> 00:19:44,500
Looks like about
an inch thick.
524
00:19:44,567 --> 00:19:47,200
[Alix] We're making
a chateaubriand
roulade
525
00:19:47,266 --> 00:19:49,667
stuffed with the artichoke
hearts and brie
526
00:19:49,667 --> 00:19:50,426
and a beet truffle salad.
527
00:19:50,426 --> 00:19:53,000
and a beet truffle salad.
528
00:19:53,066 --> 00:19:55,467
I think, I think the chemistry
between Alix and A.J is great.
529
00:19:55,467 --> 00:19:58,100
Alex and AJ,
am I renting
a U-Haul yet or no?
530
00:19:58,166 --> 00:19:59,266
Maybe soon.
531
00:19:59,266 --> 00:20:00,800
We'll see
how this round goes.
532
00:20:00,867 --> 00:20:03,000
We're gonna name
our firstborn child Ted.
533
00:20:03,000 --> 00:20:04,567
-Ted, yeah.
-After you, Ted.
534
00:20:06,467 --> 00:20:08,000
I've done this before
and I overstuffed it.
535
00:20:08,000 --> 00:20:09,367
-Which I really
don't want to do.
-Okay.
536
00:20:09,367 --> 00:20:11,000
[AJ] I feel like as a team,
I feel really good.
537
00:20:11,000 --> 00:20:12,066
I feel like this is strong.
538
00:20:12,100 --> 00:20:13,767
I don't think that
there's anyone else out there
539
00:20:13,767 --> 00:20:15,066
I'd rather honestly
be cooking with.
540
00:20:16,767 --> 00:20:18,567
[Ted] 20 minutes
left to go, chefs.
541
00:20:18,567 --> 00:20:20,426
-[AJ] 20 minutes left.
-Get the rice going.
542
00:20:20,426 --> 00:20:20,867
-[AJ] 20 minutes left.
-Get the rice going.
543
00:20:20,867 --> 00:20:22,000
The sauce can wait.
544
00:20:22,066 --> 00:20:23,967
I mean, honestly,
the sauce can't wait,
though.
545
00:20:23,967 --> 00:20:25,100
Maybe I should
be focusing on...
546
00:20:25,166 --> 00:20:26,266
The sauce can, can wait.
547
00:20:26,266 --> 00:20:27,367
The rice cannot wait.
548
00:20:27,367 --> 00:20:28,500
The rice needs
to get started.
549
00:20:28,567 --> 00:20:30,166
Yeah, you're right.
550
00:20:31,266 --> 00:20:34,600
[Henry] The chateaubriand,
I know that this has to be
the star of the plate.
551
00:20:34,667 --> 00:20:37,467
We're making a croute-crusted
chateaubriand
552
00:20:37,467 --> 00:20:39,700
with shallot rice
and fried artichoke.
553
00:20:42,867 --> 00:20:44,967
[Molly] I'm letting Henry
take the filet on this round.
554
00:20:44,967 --> 00:20:47,700
He was so confident
going into it,
and I trust him.
555
00:20:50,767 --> 00:20:53,967
[Henry] So I decided
to use the crust
from the brie en croute.
556
00:20:53,967 --> 00:20:56,000
We throw it
in the food processor
557
00:20:56,066 --> 00:20:57,266
with a little softened butter.
558
00:20:59,700 --> 00:21:01,767
-And smear...
-Paste it on our filet.
559
00:21:01,767 --> 00:21:03,767
-Smear right over the filets.
-Yeah.
560
00:21:03,767 --> 00:21:05,100
How you feel about our dish?
561
00:21:05,100 --> 00:21:07,266
It's coming.
It's coming together.
562
00:21:07,266 --> 00:21:08,500
Hey, Molly.
563
00:21:08,567 --> 00:21:10,600
Are you making polenta
or rice or something?
564
00:21:10,667 --> 00:21:12,100
I'm making a rice. Yes.
565
00:21:12,100 --> 00:21:13,367
-Right. Yes.
-Oh, okay.
566
00:21:17,200 --> 00:21:18,266
I'm gonna use this,
or just...
567
00:21:18,266 --> 00:21:19,367
Yeah.
568
00:21:19,367 --> 00:21:20,426
We're using the crust
chateaubriand croute
569
00:21:20,426 --> 00:21:20,767
We're using the crust
chateaubriand croute
570
00:21:20,767 --> 00:21:23,400
to make a nice breadcrumb
for the garnish of the steak.
571
00:21:23,467 --> 00:21:26,266
[Chris] Izzy and Darian
were working
so closely together,
572
00:21:26,266 --> 00:21:28,967
they both together
removed the brie from the...
573
00:21:28,967 --> 00:21:30,100
-Yes.
-Wow.
574
00:21:30,100 --> 00:21:31,800
-Oh, that's sexy.
-They worked together. Yeah.
575
00:21:34,767 --> 00:21:36,200
[Alix] Okay, hot behind.
576
00:21:36,266 --> 00:21:37,433
[AJ] Heard.
577
00:21:39,300 --> 00:21:41,700
[Alix] Try and be careful
not to let filling come out.
578
00:21:43,367 --> 00:21:45,266
Is this too rare?
579
00:21:46,300 --> 00:21:47,400
Na.
580
00:21:47,467 --> 00:21:50,300
The very rare chateaubriand
being sliced by Alix.
581
00:21:50,367 --> 00:21:50,426
I would eat this.
582
00:21:50,426 --> 00:21:51,600
I would eat this.
583
00:21:51,667 --> 00:21:52,800
Is this too rare
in your opinion?
584
00:21:52,800 --> 00:21:54,900
Maybe, we can maybe just
do a quick sear on this side?
585
00:21:54,967 --> 00:21:56,667
-Okay. That's what I thought.
-Yes.
586
00:21:56,667 --> 00:21:58,266
Because I'm worried about
drying it out.
587
00:22:00,066 --> 00:22:02,400
Molly and Henry,
what's going on
on your station?
588
00:22:02,467 --> 00:22:04,667
I feel like everything's
coming together.
589
00:22:04,667 --> 00:22:07,467
We're looking at doing
a white chocolate sauce
590
00:22:07,467 --> 00:22:09,767
with Chinese five spice
out of those truffles.
591
00:22:09,767 --> 00:22:10,834
Oh, wow.
592
00:22:12,767 --> 00:22:14,667
[Molly] This sauce
is a beautiful color.
593
00:22:14,667 --> 00:22:18,900
It's silky, it's sexy,
and I think
it'll look amazing.
594
00:22:18,967 --> 00:22:20,100
Get it?
595
00:22:30,467 --> 00:22:32,300
[Chris] So the chateaubriand
just came out of the pan
596
00:22:32,367 --> 00:22:34,100
they're resting it
right there by the fryer...
597
00:22:34,100 --> 00:22:35,166
[Ted] Oh, yeah.
598
00:22:35,166 --> 00:22:37,967
-This one looks nice.
-Nice and rare.
599
00:22:37,967 --> 00:22:39,967
nice little medallion here.
600
00:22:39,967 --> 00:22:42,767
Because I also have to say,
we have seven minutes left,
601
00:22:42,767 --> 00:22:45,166
and their chateaubriand
and their sauce are already
on the plate.
602
00:22:45,166 --> 00:22:47,000
And I think that chateaubriand
is a little bit rare.
603
00:22:47,000 --> 00:22:48,600
It looks very rare.
604
00:22:48,600 --> 00:22:50,426
So you can't go to the plate
early if there are mistakes
that can be fixed.
605
00:22:50,426 --> 00:22:51,567
So you can't go to the plate
early if there are mistakes
that can be fixed.
606
00:22:51,567 --> 00:22:52,767
Timing is everything.
607
00:22:54,767 --> 00:22:55,767
Is that everything?
608
00:22:56,900 --> 00:22:58,400
All right.
609
00:22:58,400 --> 00:23:01,767
To bring some
kind of a fresh and bright,
crisp element to the dish.
610
00:23:01,767 --> 00:23:03,500
I think to do
a beet truffle salad.
611
00:23:03,567 --> 00:23:05,567
Carrots, shallots.
612
00:23:05,567 --> 00:23:06,867
Make a beet truffle
vinaigrette,
613
00:23:06,867 --> 00:23:08,900
kind of almost pickled,
crunchy vegetables.
614
00:23:08,967 --> 00:23:11,367
And to give the dish
contrast of texture.
615
00:23:13,767 --> 00:23:15,166
Izzy, you have tequila?
616
00:23:15,166 --> 00:23:16,367
Tequila...
Stir pan?
617
00:23:16,367 --> 00:23:20,100
Izzy and Darian
are in the food pantry
doing shots.
618
00:23:20,100 --> 00:23:20,426
Salut. Salut, to second date.
619
00:23:20,426 --> 00:23:22,166
Salut. Salut, to second date.
620
00:23:22,166 --> 00:23:25,400
-Yeah.
-They're having an after
dinner drink right now.
621
00:23:25,467 --> 00:23:26,834
Don't even need a chaser.
622
00:23:28,066 --> 00:23:30,367
[Ted] Well, chefs,
you're coming up
on the final minute, chefs.
623
00:23:30,367 --> 00:23:31,567
-Final minute.
-You got to hustle.
624
00:23:31,567 --> 00:23:32,800
-You got to finish up.
-Right now.
625
00:23:32,867 --> 00:23:34,200
-Final minute.
-Come on AJ, come on Alix.
626
00:23:34,266 --> 00:23:36,266
Guys, make sure
those basket ingredients
are on the plate...
627
00:23:36,266 --> 00:23:37,567
Represented nicely.
628
00:23:40,100 --> 00:23:41,166
Good but still crunchy
629
00:23:42,867 --> 00:23:44,367
50 seconds. Five zero.
630
00:23:45,867 --> 00:23:47,467
-Do you want
to lay out the plate?
-Yeah, yeah.
631
00:23:47,467 --> 00:23:48,567
-You good?
-Yeah.
632
00:23:48,567 --> 00:23:50,000
[AJ] I think we should take
the twine off.
633
00:23:50,066 --> 00:23:50,426
[Tiffani] Guys, 30 seconds.
634
00:23:50,426 --> 00:23:51,166
[Tiffani] Guys, 30 seconds.
635
00:23:51,166 --> 00:23:52,266
Let's get it on the plate,
guys.
636
00:23:52,266 --> 00:23:53,600
[Ted] 25 seconds.
637
00:23:53,667 --> 00:23:56,300
Final seconds
of the final round, chefs.
638
00:23:56,367 --> 00:24:00,567
Ten, nine, eight, seven,
639
00:24:00,567 --> 00:24:07,066
six, five, four,
three, two, one.
640
00:24:07,066 --> 00:24:08,100
Time's up.
641
00:24:08,166 --> 00:24:09,166
[applauds]
642
00:24:10,767 --> 00:24:13,066
-Got 'em.
-What's up? Feeling it.
643
00:24:13,066 --> 00:24:14,166
Killed it.
644
00:24:21,967 --> 00:24:24,166
I'm afraid about my rice
being undercooked.
645
00:24:25,367 --> 00:24:26,567
Yeah.
646
00:24:26,567 --> 00:24:27,900
The flavor's there.
647
00:24:27,967 --> 00:24:29,634
Might be a little crunchy.
648
00:24:39,266 --> 00:24:44,600
[Ted] Blind Date teammates,
your entree basket was packed
with beet truffles,
649
00:24:44,667 --> 00:24:48,266
artichoke hearts,
chateaubriand,
650
00:24:48,266 --> 00:24:49,800
and brie en croute.
651
00:24:51,500 --> 00:24:52,800
Izzy, Darian.
652
00:24:52,867 --> 00:24:54,400
What have you made for us?
653
00:24:54,467 --> 00:24:56,767
So, chefs,
here we have a chateaubriand.
654
00:24:56,767 --> 00:24:59,500
You have a nice artichoke
and spinach puree
at the bottom
655
00:24:59,567 --> 00:25:01,667
and a traditional
veal demi-glace.
656
00:25:08,467 --> 00:25:11,400
What are you learning about
your date
during this experience?
657
00:25:11,467 --> 00:25:13,266
-[Darian]
I think we'll make a good duo.
-[Izzy] Yeah.
658
00:25:13,266 --> 00:25:14,800
We're getting more comfortable
and discovering
659
00:25:14,867 --> 00:25:18,467
that we would be a great team
outside of the Chopped
kitchen.
660
00:25:19,667 --> 00:25:21,767
[Chris]
I like the spinach puree
that you made.
661
00:25:21,767 --> 00:25:25,100
You did a really
good job of hiding
that white chocolate,
662
00:25:25,166 --> 00:25:26,166
which is so sweet.
663
00:25:26,166 --> 00:25:27,367
Yeah.
664
00:25:27,367 --> 00:25:30,367
The problem with this dish
is that my steak is raw.
665
00:25:30,367 --> 00:25:32,000
Not rare raw.
666
00:25:32,066 --> 00:25:33,266
Raw.
667
00:25:33,266 --> 00:25:34,967
[Chris]
And here's the problem
with that.
668
00:25:34,967 --> 00:25:35,307
When you're in the pantry
doing shots...
669
00:25:35,307 --> 00:25:36,367
When you're in the pantry
doing shots...
670
00:25:36,367 --> 00:25:37,467
Yeah.
671
00:25:37,467 --> 00:25:39,166
And your steak
is on the plate raw,
672
00:25:39,166 --> 00:25:41,266
it sends a message
to the judges,
673
00:25:41,266 --> 00:25:44,066
you know, that you could have
used that time better.
674
00:25:45,867 --> 00:25:48,300
But you can tell
from one dish to the next
675
00:25:48,367 --> 00:25:52,000
who you guys are as chefs
and maybe starting
to be as a couple.
676
00:25:52,000 --> 00:25:53,467
Izzy, Darian, thank you.
677
00:25:53,467 --> 00:25:54,767
-Thank you.
-Thank you.
678
00:25:54,767 --> 00:25:56,367
Next up, Molly and Henry.
679
00:25:56,367 --> 00:25:59,000
So we have a crusted
chateaubriand
680
00:25:59,000 --> 00:26:02,567
with shallot rice,
fried artichoke.
681
00:26:02,567 --> 00:26:05,307
And we did a Chinese
five-spice
beet truffle sauce.
682
00:26:05,307 --> 00:26:06,767
And we did a Chinese
five-spice
beet truffle sauce.
683
00:26:12,367 --> 00:26:15,567
Definitely getting some
flavor of brie with the crust,
684
00:26:15,567 --> 00:26:18,367
which is really nice,
actually.
685
00:26:18,367 --> 00:26:21,166
But I think the rice,
unfortunately,
686
00:26:21,166 --> 00:26:24,500
is a fail only
because it's undercooked.
687
00:26:24,567 --> 00:26:25,767
-Yes, chef.
-Yeah.
688
00:26:25,767 --> 00:26:27,166
The big thing here
is the rice.
689
00:26:27,166 --> 00:26:28,800
It's just so undercooked.
690
00:26:28,867 --> 00:26:30,667
But the steak is cooked
really well
691
00:26:30,667 --> 00:26:32,367
and it's also seasoned
very well throughout.
692
00:26:32,367 --> 00:26:34,667
Every bite is just delicious.
693
00:26:34,667 --> 00:26:35,307
My issue is really
with the beet truffle sauce,
694
00:26:35,307 --> 00:26:37,266
My issue is really
with the beet truffle sauce,
695
00:26:37,266 --> 00:26:38,467
with the five spice.
696
00:26:38,467 --> 00:26:41,800
Like nothing about this
calls for five spice.
697
00:26:41,867 --> 00:26:43,567
I just think it need--
the beet truffle sauce
698
00:26:43,567 --> 00:26:46,467
needed to be transformed
into something else.
699
00:26:46,467 --> 00:26:48,300
Chef Molly, chef Henry,
thank you.
700
00:26:48,367 --> 00:26:49,700
-Thank you, chef.
-Thank you, Chefs.
701
00:26:49,767 --> 00:26:52,667
Chefs Alix and AJ,
please tell us about
your entree.
702
00:26:52,667 --> 00:26:54,467
Judges, what we've made
for you today
703
00:26:54,467 --> 00:26:57,467
is a chateaubriand roulade
704
00:26:57,467 --> 00:26:59,467
stuffed with artichoke
and brie
705
00:26:59,467 --> 00:27:03,567
with a side of cumin rice
and a beet truffle salad.
706
00:27:09,000 --> 00:27:10,166
You all getting along okay.
707
00:27:10,166 --> 00:27:12,567
It almost feels like
I have four arms sometimes.
708
00:27:12,567 --> 00:27:14,767
It's just like
I'm moving stuff here,
709
00:27:14,767 --> 00:27:16,367
and I just see two arms
from down below me
710
00:27:16,367 --> 00:27:17,967
doing exactly
what I want them to do,
711
00:27:17,967 --> 00:27:19,367
-exactly where I want to go.
-So cute.
712
00:27:19,367 --> 00:27:21,867
-So, I couldn't ask
for much more.
-All right.
713
00:27:21,867 --> 00:27:23,300
It's fun to watch you guys
cook together.
714
00:27:23,367 --> 00:27:25,000
It's fun to watch
you vibe together.
715
00:27:25,000 --> 00:27:26,667
There's clearly
a little connection
716
00:27:26,667 --> 00:27:28,800
that's very sparky
and it's cute.
717
00:27:28,867 --> 00:27:31,900
The chateaubriand,
I think all the thoughts
are right.
718
00:27:31,967 --> 00:27:33,800
Break it down, stuff it,
roll it.
719
00:27:33,867 --> 00:27:35,266
And the stuffing is so good.
720
00:27:35,266 --> 00:27:35,307
It's got like a stroganoff
vibe to it.
721
00:27:35,307 --> 00:27:37,266
It's got like a stroganoff
vibe to it.
722
00:27:37,266 --> 00:27:38,967
That's really,
really delicious.
723
00:27:38,967 --> 00:27:40,767
This is three
different dishes,
724
00:27:40,767 --> 00:27:44,066
like three components
from three different dishes.
725
00:27:44,066 --> 00:27:46,567
You guys vibe,
these are not vibing, right?
726
00:27:48,100 --> 00:27:50,100
I don't get the rice
and it's undercooked.
727
00:27:50,166 --> 00:27:52,066
So that's-- that's a bummer.
728
00:27:52,066 --> 00:27:54,367
I've got some really perfectly
cooked steak,
729
00:27:54,367 --> 00:27:57,600
and then I've got some
very, very rare steak.
730
00:27:57,667 --> 00:27:59,600
But it's seasoned well,
It's delicious.
731
00:27:59,667 --> 00:28:01,800
And I do love that
mushroom stroganoff
732
00:28:01,867 --> 00:28:04,700
that you have going on
in the center
is really, really nice.
733
00:28:06,066 --> 00:28:08,667
But the beet truffle,
I think you guys
really used it well.
734
00:28:08,667 --> 00:28:10,367
Probably the best
out of everybody.
735
00:28:10,367 --> 00:28:12,266
It made sense
to have that sweet
736
00:28:12,266 --> 00:28:13,800
with the vinegar for a pickle.
737
00:28:15,300 --> 00:28:16,867
Chefs Alix and AJ,
thank you.
738
00:28:16,867 --> 00:28:18,400
Thank you.
739
00:28:18,400 --> 00:28:21,667
Two couples here are about
to take their relationship
to the next level,
740
00:28:21,667 --> 00:28:23,467
and the judges need
a moment to decide
741
00:28:23,467 --> 00:28:24,667
which two?
742
00:28:27,867 --> 00:28:30,266
I'm feeling
a little nervous right now.
743
00:28:30,266 --> 00:28:32,166
Having shots,
and we could have
cooked the steak
744
00:28:32,166 --> 00:28:33,400
a little bit more.
745
00:28:33,467 --> 00:28:35,307
I just really hope that
that doesn't
cost us the title.
746
00:28:35,307 --> 00:28:36,467
I just really hope that
that doesn't
cost us the title.
747
00:28:37,867 --> 00:28:41,166
Which two blind date couples
will be making dessert
748
00:28:41,166 --> 00:28:44,567
and whose dish
is on the chopping block.
749
00:29:00,767 --> 00:29:03,100
Whose dish
is on the chopping block...
750
00:29:14,100 --> 00:29:16,867
Chef Alix, chef AJ,
you've been Chopped.
751
00:29:16,867 --> 00:29:18,467
Judges?
752
00:29:18,467 --> 00:29:21,100
Alix, AJ we can totally
see that you guys
753
00:29:21,166 --> 00:29:23,066
have personal chemistry
that might have
gotten in the way
754
00:29:23,066 --> 00:29:24,567
of your cooking chemistry.
755
00:29:24,567 --> 00:29:25,984
Unfortunately, you served us
undercooked rice
756
00:29:25,984 --> 00:29:27,000
Unfortunately, you served us
undercooked rice
757
00:29:27,066 --> 00:29:29,166
and the chateaubriand
was undercooked,
758
00:29:29,166 --> 00:29:30,867
and so we had
to chop you.
759
00:29:30,867 --> 00:29:32,000
Thank you so much, Chefs.
760
00:29:32,066 --> 00:29:33,266
-Thank you, chef.
-Thank you.
761
00:29:35,367 --> 00:29:38,000
Definitely feeling
a little defeated,
762
00:29:38,066 --> 00:29:41,266
but I feel like
it was a fair judgment
on the judge's part.
763
00:29:41,266 --> 00:29:42,867
Oh, man.
764
00:29:42,867 --> 00:29:44,367
Oh, you want to get some
drinks after this?
765
00:29:44,367 --> 00:29:46,166
-Is that a firm offer?
-It is.
766
00:29:46,166 --> 00:29:48,000
Absolutely.
[laughs]
767
00:29:48,066 --> 00:29:49,500
There it is.
You got a second date.
768
00:29:58,800 --> 00:30:00,467
Chefs Izzy and Darian.
769
00:30:00,467 --> 00:30:04,066
Chefs, Molly and Henry,
let's see how you tackle
this final basket.
770
00:30:08,367 --> 00:30:11,367
Unpack your last
four mandatory
mystery ingredients.
771
00:30:12,767 --> 00:30:13,867
Wow.
772
00:30:14,667 --> 00:30:16,700
-A whole fondue.
-Yeah.
773
00:30:16,767 --> 00:30:17,967
What are we going
to do with this?
774
00:30:17,967 --> 00:30:19,066
Yeah.
775
00:30:19,066 --> 00:30:22,166
[Ted] Well, okay,
we've got chocolate fondue.
776
00:30:22,166 --> 00:30:24,367
You also have grapes.
777
00:30:24,367 --> 00:30:25,500
Hot honey.
778
00:30:25,567 --> 00:30:25,984
What is this?
779
00:30:25,984 --> 00:30:27,000
What is this?
780
00:30:27,000 --> 00:30:30,367
And hugs and kisses cookies.
781
00:30:30,367 --> 00:30:32,700
Thirty minutes back
on the countdown clock.
782
00:30:34,700 --> 00:30:36,867
And we are starting it now.
783
00:30:36,867 --> 00:30:39,066
Let's go
and make the glow.
784
00:30:40,200 --> 00:30:42,567
So let's see who the sweeter
couple is?
785
00:30:42,567 --> 00:30:44,500
...with grapes.
786
00:30:44,567 --> 00:30:45,867
Roasted with Port wine.
787
00:30:45,867 --> 00:30:47,967
-I love berries.
-Dry cherries
and the strawberries.
788
00:30:47,967 --> 00:30:51,166
-What are you thinking?
-All right, so I'm gonna
start the meringue.
789
00:30:51,166 --> 00:30:53,166
This basket is full of very
sexy ingredients.
790
00:30:53,166 --> 00:30:54,367
[Amanda] Oh, yeah.
791
00:30:54,367 --> 00:30:55,984
But for one couple,
this will be extremely sweet.
792
00:30:55,984 --> 00:30:57,066
But for one couple,
this will be extremely sweet.
793
00:30:57,066 --> 00:30:58,266
For the other
it'll be bitter.
794
00:30:58,266 --> 00:30:59,367
Yes.
795
00:30:59,367 --> 00:31:01,000
And then chocolate,
I'm doing...
796
00:31:01,066 --> 00:31:02,500
and you can decorate
the plate with it.
797
00:31:02,567 --> 00:31:04,166
I think
we'll put into anti-griddle.
798
00:31:04,166 --> 00:31:06,166
-Into what?
-Into an anti-griddle.
799
00:31:06,166 --> 00:31:08,867
No, no, that's kind of risky,
but we'll do it.
800
00:31:10,000 --> 00:31:11,100
For fun...
801
00:31:11,100 --> 00:31:13,200
Izzy and Darian
just had a conversation,
802
00:31:13,266 --> 00:31:14,567
and he was like,
let's do that.
803
00:31:14,567 --> 00:31:16,266
She was like, no, no.
804
00:31:16,266 --> 00:31:17,700
-Oh.
-Oh.
805
00:31:17,767 --> 00:31:19,200
Love on the rocks.
806
00:31:19,266 --> 00:31:22,266
It makes things cold
for as long as they're on it.
807
00:31:22,266 --> 00:31:25,066
You take them off of it,
they go back
to room temperature.
808
00:31:25,066 --> 00:31:25,984
If I go on a date and my date
says anti-griddle, I'm out.
809
00:31:25,984 --> 00:31:28,266
If I go on a date and my date
says anti-griddle, I'm out.
810
00:31:28,266 --> 00:31:29,834
[laughs]
811
00:31:31,800 --> 00:31:35,367
She's clearly concerned
that they may be having
their first difficult round.
812
00:31:35,367 --> 00:31:36,600
Wow.
813
00:31:37,800 --> 00:31:40,166
I'm not sure
we both have the same vision.
814
00:31:40,166 --> 00:31:41,867
-Izzy and Darian.
-Yo.
815
00:31:41,867 --> 00:31:43,500
What's the--
what's the early plan?
816
00:31:43,567 --> 00:31:45,266
-Working on ice cream
base right now.
-Okay.
817
00:31:45,266 --> 00:31:48,800
And we want to do like
a hot honey compote
with the-- with the grapes.
818
00:31:48,867 --> 00:31:49,900
Izzy?
819
00:31:49,967 --> 00:31:51,400
Izzy, what do you think
about that idea?
820
00:31:51,467 --> 00:31:52,600
I like it.
821
00:31:52,667 --> 00:31:54,767
I think...
I think it's gonna work well.
822
00:31:57,166 --> 00:31:59,400
I'm gonna bake
this cookie into, like,
a crumble.
823
00:31:59,467 --> 00:32:01,400
Molly, Henry,
what are you making
down there?
824
00:32:01,467 --> 00:32:04,867
A spicy chocolate ice cream.
825
00:32:04,867 --> 00:32:06,066
Oh.
826
00:32:07,367 --> 00:32:09,100
And a shortbread crumble.
827
00:32:09,100 --> 00:32:10,300
Okay.
828
00:32:10,300 --> 00:32:12,100
You guys know we only have
one ice cream machine, right?
829
00:32:12,166 --> 00:32:13,500
Oh, we know.
830
00:32:13,567 --> 00:32:15,000
We got to beat 'em to it.
831
00:32:16,200 --> 00:32:17,767
We got to hurry up.
832
00:32:17,767 --> 00:32:18,967
Hey.
833
00:32:18,967 --> 00:32:21,000
I hear Molly and Henry
are making ice cream,
834
00:32:21,066 --> 00:32:24,100
so I sprint to get
our ice cream machine first.
835
00:32:29,667 --> 00:32:32,367
[Molly] We're standing next
to two amazing chefs.
836
00:32:32,367 --> 00:32:34,100
We know
we have our work cut
out for us.
837
00:32:34,166 --> 00:32:35,166
They work well together.
838
00:32:35,166 --> 00:32:37,100
They put out
beautiful plates.
839
00:32:37,100 --> 00:32:40,000
But I'm pretty confident
on our flavor skills.
840
00:32:40,000 --> 00:32:41,166
Is your ice cream out?
841
00:32:41,166 --> 00:32:42,400
No, not yet.
842
00:32:42,467 --> 00:32:43,500
So...
843
00:32:43,567 --> 00:32:46,000
Oh, my God.
That ain't it.
844
00:32:46,000 --> 00:32:48,400
All right, I might just go
put this in the freezer.
845
00:32:48,467 --> 00:32:50,767
Winning this with Henry
would be amazing.
846
00:32:50,767 --> 00:32:53,500
We've already got this
little vibe going.
847
00:32:53,567 --> 00:32:54,867
All right,
you're making the Streusel?
848
00:32:54,867 --> 00:32:55,984
-Yep.
-We've built
a great camaraderie...
849
00:32:55,984 --> 00:32:56,800
-Yep.
-We've built
a great camaraderie...
850
00:32:56,867 --> 00:32:57,900
Yes.
851
00:32:57,967 --> 00:32:59,667
...throughout this
entire competition,
852
00:32:59,667 --> 00:33:02,200
and I would just be
really disappointed
853
00:33:02,266 --> 00:33:03,667
if we couldn't bring it
full circle.
854
00:33:03,667 --> 00:33:05,200
We didn't bring it home
...Yeah.
855
00:33:07,767 --> 00:33:09,100
We Gucci?
856
00:33:09,100 --> 00:33:10,467
Good. Ooh.
857
00:33:10,467 --> 00:33:11,700
That's what I like to hear.
858
00:33:11,767 --> 00:33:13,667
Chefs, less than
20 minutes to go here.
859
00:33:17,767 --> 00:33:19,367
We go to check out
the chocolate fondue
860
00:33:19,367 --> 00:33:21,000
on the anti-griddle
it's not setting.
861
00:33:22,100 --> 00:33:23,467
It's not working.
862
00:33:23,467 --> 00:33:24,867
Scratch it.
863
00:33:24,867 --> 00:33:25,984
Move on.
864
00:33:25,984 --> 00:33:26,066
Move on.
865
00:33:28,200 --> 00:33:29,467
So we have to pivot.
866
00:33:29,467 --> 00:33:30,567
Damn.
867
00:33:30,567 --> 00:33:32,500
So we decided
to brush to plate with it.
868
00:33:36,100 --> 00:33:37,467
You know, scoop ice cream
and like what?
869
00:33:37,467 --> 00:33:38,600
-Two?
-Yeah.
870
00:33:40,567 --> 00:33:42,667
We just need
to watch the ice cream.
871
00:33:42,667 --> 00:33:45,266
[Molly] Time is winding down,
and I'm just praying
872
00:33:45,266 --> 00:33:47,066
we can get this ice cream
in on time.
873
00:33:47,066 --> 00:33:48,967
Oh, baby.
874
00:33:48,967 --> 00:33:51,300
Get this guy out of here.
875
00:33:51,367 --> 00:33:53,100
Taking ice cream out.
Let me go get ours.
876
00:33:53,100 --> 00:33:55,667
The ice cream machine
is finally available for us.
877
00:33:57,967 --> 00:34:00,600
We're gonna use
the Xs and O cookies
878
00:34:00,667 --> 00:34:02,000
to make a mascarpone whip.
879
00:34:06,166 --> 00:34:07,800
Let me go check my ice cream.
I'm sorry.
880
00:34:07,867 --> 00:34:09,367
[Molly] I go back
to scoop the ice cream
881
00:34:09,367 --> 00:34:11,600
and it is not coming out.
882
00:34:11,667 --> 00:34:16,867
Well, it's...
It's a little whipped.
883
00:34:16,867 --> 00:34:18,567
How are you feeling, Molly?
884
00:34:18,567 --> 00:34:20,300
It's a little hard.
885
00:34:20,367 --> 00:34:22,266
Molly and Henry,
they got in their second,
886
00:34:22,266 --> 00:34:24,266
so their ice cream
went really fast.
887
00:34:24,266 --> 00:34:25,900
The machine
was cold and frozen.
888
00:34:25,967 --> 00:34:25,984
I mean, that was fast.
889
00:34:25,984 --> 00:34:27,033
I mean, that was fast.
890
00:34:27,033 --> 00:34:28,600
There is four minutes
left on this clock,
891
00:34:28,667 --> 00:34:30,567
and I was worried about it
over churning.
892
00:34:30,567 --> 00:34:32,000
[Amanda] It's not the texture
they want.
893
00:34:32,000 --> 00:34:33,200
Maybe it turned to butter.
894
00:34:33,266 --> 00:34:34,600
You know, that could happen.
895
00:34:34,667 --> 00:34:35,767
That's the trap.
896
00:34:41,667 --> 00:34:43,367
Okay.
897
00:34:43,367 --> 00:34:45,800
This ice cream is thick honey,
with three Cs,
898
00:34:45,867 --> 00:34:47,600
and I'm just hoping
I can scoop this out
899
00:34:47,667 --> 00:34:49,166
and get it on the plate.
900
00:34:51,467 --> 00:34:53,700
-Amazing.
-Ooh, ooh.
901
00:34:53,767 --> 00:34:55,066
I'm happy with that.
902
00:34:55,066 --> 00:34:57,200
Damn, that's my love language
right there.
903
00:34:57,266 --> 00:34:59,100
-Yeah.
-Well, they were piping up.
904
00:34:59,166 --> 00:35:00,266
Mm-hmm.
905
00:35:02,100 --> 00:35:04,600
Making honey croutons
to go with our dessert,
906
00:35:04,667 --> 00:35:06,600
just add a little bit
more flavor
907
00:35:06,667 --> 00:35:09,900
and a little bit of a crunch
to the plating.
908
00:35:09,967 --> 00:35:10,161
[Ted] All right, chefs,
you've got two minutes
on the clock here.
909
00:35:10,161 --> 00:35:13,567
[Ted] All right, chefs,
you've got two minutes
on the clock here.
910
00:35:13,567 --> 00:35:15,967
Could be the last two minutes
of your relationship.
911
00:35:15,967 --> 00:35:18,266
The first two minutes
of the rest of my life.
912
00:35:18,266 --> 00:35:21,166
Guys, can you get this far
as a brand new couple,
913
00:35:21,166 --> 00:35:23,100
lose and still stay together?
914
00:35:23,100 --> 00:35:25,166
-No.
-No.
915
00:35:25,166 --> 00:35:27,600
Just want to do a little
something more
with the chocolate, though.
916
00:35:27,667 --> 00:35:29,700
-Let's go, Let's go.
-[Ted] Go, let's go.
917
00:35:29,767 --> 00:35:32,467
One minute on the clock
only chefs.
918
00:35:32,467 --> 00:35:33,667
Got to wrap it up.
919
00:35:34,567 --> 00:35:36,600
Super nerve wracking people.
920
00:35:36,667 --> 00:35:37,667
Come on.
921
00:35:37,667 --> 00:35:39,300
Show us the love
on those desserts.
922
00:35:39,367 --> 00:35:40,161
Let's go Love birds.
923
00:35:40,161 --> 00:35:40,700
Let's go Love birds.
924
00:35:40,767 --> 00:35:42,166
Make it sweet.
925
00:35:42,166 --> 00:35:45,967
All right, this is it chefs,
final seconds
of the final round.
926
00:35:45,967 --> 00:35:51,600
Ten, nine, eight, seven, six,
927
00:35:51,667 --> 00:35:54,200
five, four, three...
928
00:35:54,266 --> 00:35:55,300
Finish, finish, finish.
929
00:35:55,367 --> 00:35:56,700
-Come on, finish.
-...two, one.
930
00:35:56,767 --> 00:35:58,166
-All right, looks good.
-Time's up.
931
00:35:58,166 --> 00:36:00,200
All right. Hey, chef.
932
00:36:00,266 --> 00:36:02,300
-Good job.
-That's the first time
they were down to the wire.
933
00:36:02,367 --> 00:36:04,367
-Nice recovery.
-We're-- we're in there
for a while.
934
00:36:04,367 --> 00:36:05,800
Yeah.
935
00:36:05,867 --> 00:36:07,367
-This has been amazing.
-It has.
936
00:36:17,266 --> 00:36:21,767
Chefs, your desserts
had to include
chocolate fondue,
937
00:36:21,767 --> 00:36:26,800
grapes, hot honey
and hugs and kisses cookies.
938
00:36:28,000 --> 00:36:29,066
Chefs Molly and Henry?
939
00:36:29,066 --> 00:36:30,166
What do we have?
940
00:36:30,166 --> 00:36:32,166
Today we have a spice
chocolate ice cream
941
00:36:32,166 --> 00:36:33,867
with a red velvet crumble,
942
00:36:33,867 --> 00:36:37,266
macerated grapes,
and a mascarpone whip.
943
00:36:45,066 --> 00:36:46,367
In my opinion,
944
00:36:46,367 --> 00:36:48,166
this is definitely
your best dish of the day,
945
00:36:48,166 --> 00:36:50,000
so it's nice to see
your chemistry come together
946
00:36:50,066 --> 00:36:51,867
and your food get better
as a result too.
947
00:36:51,867 --> 00:36:53,000
This ice cream is...
948
00:36:54,300 --> 00:36:55,767
-Perfect.
-Thank you.
949
00:36:55,767 --> 00:36:59,266
It's like a really good
first kiss where it's like,
it's impactful.
950
00:36:59,266 --> 00:37:02,500
Kind of takes your breath away
and then it disappears.
951
00:37:02,567 --> 00:37:04,166
And you want more.
And then you want more.
952
00:37:05,467 --> 00:37:08,400
But to me,
the whipped mascarpone
953
00:37:08,467 --> 00:37:10,161
doesn't have a purpose.
954
00:37:10,161 --> 00:37:10,867
doesn't have a purpose.
955
00:37:10,867 --> 00:37:12,600
Just because I think
that's so heavy.
956
00:37:12,667 --> 00:37:15,467
It's just more cream,
more fat.
957
00:37:15,467 --> 00:37:17,400
Chefs, Molly and Henry,
thank you.
958
00:37:17,467 --> 00:37:18,500
Thank you.
959
00:37:18,567 --> 00:37:20,066
Chefs, Izzy and Darian?
960
00:37:20,066 --> 00:37:24,467
We prepared for you
a red velvet ice cream
with a chocolate swirl
961
00:37:24,467 --> 00:37:28,166
and a grape
and hot honey compote.
962
00:37:35,667 --> 00:37:37,767
So I think the pound cake
is delicious.
963
00:37:37,767 --> 00:37:39,767
And the hot honey on it makes
a lot of sense
964
00:37:39,767 --> 00:37:40,161
just to add a little bit
of spice.
965
00:37:40,161 --> 00:37:41,266
just to add a little bit
of spice.
966
00:37:41,266 --> 00:37:43,467
The ice cream
was just bananas good.
967
00:37:43,467 --> 00:37:46,100
I was picturing
this ice cream with, like,
red velvet chunks in it.
968
00:37:46,166 --> 00:37:47,166
Right.
969
00:37:47,166 --> 00:37:49,100
But I really like
the compote.
970
00:37:49,166 --> 00:37:50,800
It's executed well.
971
00:37:50,867 --> 00:37:52,300
Thank you.
972
00:37:52,300 --> 00:37:54,900
One thing you guys definitely
have crushed all day
is presentation.
973
00:37:54,967 --> 00:37:56,867
For two people to come
together and do that is,
974
00:37:56,867 --> 00:37:59,500
I think, even more impressive
than one person coming up
with it on their own.
975
00:37:59,567 --> 00:38:00,600
Thank you, chef.
976
00:38:00,667 --> 00:38:02,467
So your presentations
have been...
977
00:38:02,467 --> 00:38:05,500
So which blind date couple
will be chopped?
978
00:38:05,567 --> 00:38:07,100
Co-champions.
979
00:38:07,100 --> 00:38:09,100
-The judges
will need a minute.
-Thank you, chefs.
980
00:38:12,867 --> 00:38:14,000
In the appetizer round.
981
00:38:14,000 --> 00:38:17,166
I think every single chef
couple had trouble
982
00:38:17,166 --> 00:38:18,367
with that
heart-shaped ravioli.
983
00:38:18,367 --> 00:38:19,500
-[Tiffani] Mm-hmm.
-Mm-hmm.
984
00:38:19,500 --> 00:38:21,767
I didn't want to see it at all
in its original form,
985
00:38:21,767 --> 00:38:24,500
and that's how we saw it
on Molly and Henry's plate
986
00:38:24,567 --> 00:38:26,266
and on Izzy
and Darian's plate.
987
00:38:26,266 --> 00:38:28,800
But I will say this about
Izzy and Darian's plate.
988
00:38:28,867 --> 00:38:31,400
That pisto that Izzy
made paired really nicely
989
00:38:31,467 --> 00:38:33,900
with the heart-shaped ravioli.
990
00:38:33,967 --> 00:38:36,367
Molly and Henry excelled
with the eggplant puree.
991
00:38:36,367 --> 00:38:37,800
I mean, that eggplant
puree was delicious.
992
00:38:37,867 --> 00:38:38,867
[Tiffani] Mm-hmm.
993
00:38:38,867 --> 00:38:40,161
So now
you're going to entree round.
994
00:38:40,161 --> 00:38:40,500
So now
you're going to entree round.
995
00:38:40,567 --> 00:38:42,166
I think, Izzy and Darian
did a great job
996
00:38:42,166 --> 00:38:46,700
of doing a straightforward
steakhouse preparation
on the Chateaubriand.
997
00:38:46,767 --> 00:38:50,166
Save for the fact
that the chateaubriand
was basically raw.
998
00:38:51,400 --> 00:38:53,367
But when you look
at Molly and Henry's,
999
00:38:53,367 --> 00:38:56,767
you have a mistake
of undercooked rice.
1000
00:38:56,767 --> 00:38:57,867
Which doesn't belong
with steak.
1001
00:38:57,867 --> 00:38:59,567
Which was not
a basket ingredient.
1002
00:38:59,567 --> 00:39:02,300
They did something
really beautiful
with the brie en croutes
1003
00:39:02,367 --> 00:39:04,266
and made that
breadcrumb topping.
1004
00:39:04,266 --> 00:39:05,767
-Oh my gosh.
-It was so good.
1005
00:39:05,767 --> 00:39:09,000
On to chateaubriand,
and the chateaubriand
was cooked really nicely.
1006
00:39:09,066 --> 00:39:10,161
-[Tiffani] Mm-hmm.
-Perfectly, yep.
1007
00:39:10,161 --> 00:39:10,667
-[Tiffani] Mm-hmm.
-Perfectly, yep.
1008
00:39:10,667 --> 00:39:12,667
Well, are we ready
with the decision?
1009
00:39:16,500 --> 00:39:17,500
Yes, we are.
1010
00:39:21,900 --> 00:39:23,266
[Molly]
I'm feeling very confident
1011
00:39:23,266 --> 00:39:25,800
based on the judges' feedback
on that last round.
1012
00:39:25,867 --> 00:39:27,700
I think we are the next
Chopped champions.
1013
00:39:27,767 --> 00:39:29,166
[Henry] I'm hopeful.
I'm hopeful.
1014
00:39:29,166 --> 00:39:30,266
I'm confident.
1015
00:39:32,066 --> 00:39:34,867
We put our, our heart
and soul into these dishes.
1016
00:39:34,867 --> 00:39:37,500
We made sure that
they were beautiful,
that they were tasty,
1017
00:39:37,567 --> 00:39:39,867
and it represented us
working together.
1018
00:39:39,867 --> 00:39:40,161
Yeah, definitely.
1019
00:39:40,161 --> 00:39:40,967
Yeah, definitely.
1020
00:39:45,367 --> 00:39:47,667
So whose dish
is on the chopping block?
1021
00:40:04,000 --> 00:40:06,800
Chef Molly and Henry,
you have been chopped.
1022
00:40:06,867 --> 00:40:07,867
Judges?
1023
00:40:07,867 --> 00:40:09,667
[Amanda]
Chef Molly, Chef Henry,
1024
00:40:09,667 --> 00:40:10,161
we wanted to say
how much we saw you grow
as a chef couple.
1025
00:40:10,161 --> 00:40:14,367
we wanted to say
how much we saw you grow
as a chef couple.
1026
00:40:14,367 --> 00:40:18,400
In the first round,
we really loved the flavors
of your snapper.
1027
00:40:18,467 --> 00:40:22,266
But was that heart-shaped
ravioli that just stuck out
like a sore thumb.
1028
00:40:22,266 --> 00:40:26,166
In the entree round,
we loved your chateaubriand,
1029
00:40:26,166 --> 00:40:29,367
but the rice was undercooked,
and so we had to chop you.
1030
00:40:29,367 --> 00:40:30,467
Yeah.
Thank you for having us.
1031
00:40:30,467 --> 00:40:31,567
-It's been an honor.
-Thank you.
1032
00:40:31,567 --> 00:40:32,700
-Thank you all.
-Thank you.
1033
00:40:32,767 --> 00:40:33,867
Thank you.
1034
00:40:37,266 --> 00:40:38,767
[Molly] I'm very proud
to be here.
1035
00:40:38,767 --> 00:40:40,161
I'm very proud
of what we did.
1036
00:40:40,161 --> 00:40:40,333
I'm very proud
of what we did.
1037
00:40:40,333 --> 00:40:44,266
[Henry] Yeah, really happy
that Molly was my partner
through all of this.
1038
00:40:45,800 --> 00:40:47,100
[Molly] That was great.
1039
00:40:47,100 --> 00:40:48,467
I wouldn't have done it
any other way so.
1040
00:40:48,467 --> 00:40:49,867
-Absolutely not.
-Yeah.
1041
00:40:51,166 --> 00:40:53,800
And that means chefs,
Izzy and Darian,
1042
00:40:53,867 --> 00:40:56,000
you are the Chopped
co-champions.
1043
00:40:56,000 --> 00:40:58,800
Well done.
You've won the $10,000.
1044
00:40:58,867 --> 00:41:00,600
-Congrats.
-Yeah.
1045
00:41:04,100 --> 00:41:08,266
What we really want to know
is are you willing to see
each other again?
1046
00:41:13,000 --> 00:41:14,467
-Yeah, yeah, definitely.
-Yeah, definitely.
1047
00:41:14,467 --> 00:41:15,600
Good for you.
1048
00:41:15,667 --> 00:41:18,467
Because for your next date,
Chopped is treating you
1049
00:41:18,467 --> 00:41:22,567
to a world class dinner
at the sexiest restaurant
in town,
1050
00:41:22,567 --> 00:41:25,467
Chris Santos's own
Beauty and Essex.
1051
00:41:25,467 --> 00:41:26,700
Wow.
1052
00:41:26,767 --> 00:41:27,800
Thank you, chef.
1053
00:41:27,867 --> 00:41:29,066
[applauds]
1054
00:41:29,066 --> 00:41:30,600
-It feels amazing.
-Yeah, it feels amazing.
1055
00:41:30,667 --> 00:41:32,066
It's awesome.
1056
00:41:32,066 --> 00:41:35,066
[Izzy] We have to go get some
tacos and tequila
and celebrate.
1057
00:41:35,066 --> 00:41:36,700
This is the best
blind date ever.
1058
00:41:39,266 --> 00:41:40,161
[Izzy] It was really fun.
Me and Darian
had a great time.
1059
00:41:40,161 --> 00:41:41,667
[Izzy] It was really fun.
Me and Darian
had a great time.
1060
00:41:41,667 --> 00:41:44,967
[Darian] I feel like the day
went pretty smooth
at Beauty and Essex.
1061
00:41:44,967 --> 00:41:46,467
[Izzy]
The food was amazing.
1062
00:41:46,467 --> 00:41:48,467
The drinks were really
good as well.
1063
00:41:48,467 --> 00:41:50,667
[Darian] I think overall,
it was pretty successful.
1064
00:41:50,667 --> 00:41:52,166
You know, we'll have to
see where it goes.
1065
00:41:52,166 --> 00:41:53,500
[Izzy] Would I try
a blind date again?
1066
00:41:53,567 --> 00:41:54,600
I think so.
1067
00:41:54,667 --> 00:41:56,567
I think this was a really
fun experience.
1068
00:41:56,567 --> 00:41:57,867
[Darian] The whole blind date
experience on Chopped
has been crazy.