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.