1
00:00:01,100 --> 00:00:02,233
Come on, guys.
You can do this.
2
00:00:02,266 --> 00:00:03,667
Whoo! What are we going to do?
What are we going to do?
3
00:00:03,667 --> 00:00:06,100
-[Ted] Clock starts now.
-Behind you one more time.
4
00:00:06,166 --> 00:00:08,066
Stroganoff tacos.
5
00:00:08,066 --> 00:00:10,100
What the hell is that?
Is that even a thing?
6
00:00:10,166 --> 00:00:11,800
There's fried gluten
with peanuts.
7
00:00:11,867 --> 00:00:13,100
My palate doesn't know
where to go.
8
00:00:13,100 --> 00:00:14,900
-[Dan] Oh, Lord.
-[Chantiel]
It's a little weird.
9
00:00:14,967 --> 00:00:16,066
Yep. Yep. Yep.
10
00:00:16,066 --> 00:00:17,000
Let's go.
11
00:00:17,000 --> 00:00:18,567
-This is really tight.
-That pan is hot.
12
00:00:18,567 --> 00:00:20,300
[Tiffani] Get it off the heat.
Get it off the heat!
13
00:00:20,367 --> 00:00:21,567
-Ooh.
-[Ted] Wrap it up, chefs.
14
00:00:21,567 --> 00:00:23,166
-Running out of time.
-That was really 20 minutes?
15
00:00:23,166 --> 00:00:24,600
-[Ted] Five, four...
-Come on, guys.
16
00:00:24,667 --> 00:00:26,300
-I never made a dish
like this one before.
-[Ted] ...two, one.
17
00:00:26,367 --> 00:00:28,400
See what the judges say,
that's all that
really matters, right?
18
00:00:28,467 --> 00:00:30,000
[Ted] Whose dish
is on the chopping block?
19
00:00:30,000 --> 00:00:30,767
[Ted] Whose dish
is on the chopping block?
20
00:00:34,467 --> 00:00:35,700
[Kevin] Here we go.
21
00:00:35,767 --> 00:00:37,600
This Southern boy,
he's bringing skills,
22
00:00:37,667 --> 00:00:39,100
discipline and determination.
23
00:00:39,166 --> 00:00:40,667
I'm ready to show you
what I got.
24
00:00:40,667 --> 00:00:41,867
I grew up in the South.
25
00:00:41,867 --> 00:00:44,800
My food is sophisticated
Southern, but not pretentious.
26
00:00:44,867 --> 00:00:46,266
I like that.
I think it looks good.
27
00:00:46,266 --> 00:00:47,900
I'll let it ride.
28
00:00:47,967 --> 00:00:49,567
I started my career
in fine dining,
29
00:00:49,567 --> 00:00:50,700
but the past five years,
30
00:00:50,767 --> 00:00:52,667
I've been working
as a culinary instructor
31
00:00:52,667 --> 00:00:55,567
at a high school, inspiring
the next generation of chefs.
32
00:00:55,567 --> 00:00:57,200
I've not been
on the line every day,
33
00:00:57,200 --> 00:01:00,000
so I want to prove
that I've got the chops
and the skills to compete.
34
00:01:00,000 --> 00:01:00,066
so I want to prove
that I've got the chops
and the skills to compete.
35
00:01:00,066 --> 00:01:01,467
Shoot, I'd pay for that.
36
00:01:01,467 --> 00:01:04,266
I give out grades all day,
so if you want to beat me,
37
00:01:04,266 --> 00:01:05,467
bring your A game.
38
00:01:10,800 --> 00:01:12,367
[Dan] I'm dangerous,
I'm confident,
39
00:01:12,367 --> 00:01:14,567
and I can take on anything
that comes my way.
40
00:01:14,567 --> 00:01:17,166
After high school, I went off
to the Culinary Institute
of America.
41
00:01:17,166 --> 00:01:20,166
From there, I worked
the Waldorf Astoria Hotel,
42
00:01:20,166 --> 00:01:22,800
and now I own
three restaurants
and a food truck.
43
00:01:22,867 --> 00:01:24,500
The menus
are constantly changing
44
00:01:24,567 --> 00:01:26,867
and there are really no limits
to what I can serve.
45
00:01:26,867 --> 00:01:29,000
I'm really, really,
really experienced.
46
00:01:29,066 --> 00:01:30,000
You can just make the check
out to Dan Kardos
and just send it to me.
47
00:01:30,000 --> 00:01:31,367
You can just make the check
out to Dan Kardos
and just send it to me.
48
00:01:31,367 --> 00:01:32,233
I got this.
49
00:01:38,367 --> 00:01:39,967
[Chantiel]
I am Chantiel Melson.
50
00:01:39,967 --> 00:01:43,667
I am the sous chef
at Seasons Bar and Grill
in Knoxville, Tennessee.
51
00:01:43,667 --> 00:01:49,100
I am the next Chopped champion
because I can do anything
I set my mind to do.
52
00:01:49,166 --> 00:01:52,166
I cook contemporary
American cuisine.
53
00:01:52,166 --> 00:01:53,266
That's amazing.
54
00:01:53,266 --> 00:01:55,867
I love exploring
the playfulness of food.
55
00:01:55,867 --> 00:01:58,467
I like every dish
I make to be a spectacle.
56
00:02:00,166 --> 00:02:02,867
I've been working on the line
for about 16 years now.
57
00:02:02,867 --> 00:02:04,266
I'm a badass chef.
58
00:02:04,266 --> 00:02:05,867
Shout out
to all my competitors.
59
00:02:05,867 --> 00:02:07,767
You better look out.
I'm definitely coming for you.
60
00:02:10,400 --> 00:02:13,367
I want the camera
to smell the curry.
61
00:02:13,367 --> 00:02:17,066
[Mamba] I'm Mamba Hamissi,
the chef owner of Baobab Fare
in Detroit.
62
00:02:17,066 --> 00:02:18,600
I was born and raised
in Burundi
63
00:02:18,667 --> 00:02:21,266
and I serve authentic
East African food.
64
00:02:21,266 --> 00:02:23,400
It's a lot of spices.
It's a lot of flavor.
65
00:02:23,467 --> 00:02:25,567
This is ugali.
66
00:02:25,567 --> 00:02:28,000
I came to the United States
as a refugee.
67
00:02:28,066 --> 00:02:29,867
Life in Africa is a war.
68
00:02:29,867 --> 00:02:30,000
It is hunger,
there is everything
you can imagine
69
00:02:30,000 --> 00:02:32,667
It is hunger,
there is everything
you can imagine
70
00:02:32,667 --> 00:02:33,800
which challenge you.
71
00:02:36,467 --> 00:02:38,166
So nothing is impossible
for me.
72
00:02:38,166 --> 00:02:40,166
I'm here to win for Burundi.
73
00:02:40,166 --> 00:02:42,500
I'm here to win
to all the refugees
74
00:02:42,567 --> 00:02:45,100
around the world to show them
this can be possible.
75
00:02:48,767 --> 00:02:50,767
-[Ted] Hello, chefs.
-[all] Hello.
76
00:02:50,767 --> 00:02:53,967
[Ted] The time for you
to shine in the Chopped
kitchen is now.
77
00:02:53,967 --> 00:02:54,867
Can you do this?
78
00:02:54,867 --> 00:02:56,166
-Yes.
-Yes.
79
00:02:56,166 --> 00:02:57,867
[Mamba] Yes, we can.
That's why we're here.
80
00:02:57,867 --> 00:02:59,266
I'm here to win it for...
81
00:02:59,266 --> 00:03:00,000
For me, for my family,
for my... My whole country.
82
00:03:00,000 --> 00:03:01,767
For me, for my family,
for my... My whole country.
83
00:03:01,767 --> 00:03:03,367
-Yeah.
-[Ted] Excellent.
84
00:03:03,367 --> 00:03:04,967
Appetizer baskets are packed.
85
00:03:08,100 --> 00:03:09,000
Open them up.
86
00:03:13,967 --> 00:03:16,200
You've got fried gluten
with peanuts.
87
00:03:17,367 --> 00:03:19,266
Fried gluten with peanuts.
88
00:03:19,266 --> 00:03:21,567
Fried gluten peanuts?
What the hell are these?
89
00:03:21,567 --> 00:03:23,166
[Ted] There's also scallops.
90
00:03:23,166 --> 00:03:24,667
Scallops, I like that.
91
00:03:24,667 --> 00:03:26,000
[Mamba] This is surprising.
92
00:03:26,066 --> 00:03:28,100
This is my first time,
I think, using scallops.
93
00:03:28,100 --> 00:03:29,800
-I'm not used to.
-[Ted] Leeks.
94
00:03:29,867 --> 00:03:30,000
These are nice.
These are nice.
I can work with this.
95
00:03:30,000 --> 00:03:31,867
These are nice.
These are nice.
I can work with this.
96
00:03:33,300 --> 00:03:35,567
It smells like
cinnamon, eggnog.
97
00:03:35,567 --> 00:03:37,367
[Ted] And a chai tea latte.
98
00:03:39,567 --> 00:03:40,667
-Wow.
-Whoo!
99
00:03:40,667 --> 00:03:42,467
What are we going to do?
What are we going to do?
100
00:03:42,467 --> 00:03:46,667
The crazy short 20 minutes
first round starts now.
101
00:03:46,667 --> 00:03:48,800
-[Kevin] Oh, there they go.
-[Chantiel] All right.
Here we go.
102
00:03:48,867 --> 00:03:50,066
-20 minutes.
-[Mamba] All right.
103
00:03:51,066 --> 00:03:53,900
Tiffani, Marc, you were joined
by a special guest judge,
104
00:03:53,967 --> 00:03:57,100
the host of Food Network's
Chef Boot Camp, Cliff Crooks.
105
00:03:57,166 --> 00:03:58,467
-Welcome, Cliff.
-Thank you.
106
00:03:58,467 --> 00:04:00,000
You know, I'm excited
for scallops.
107
00:04:00,000 --> 00:04:00,367
You know, I'm excited
for scallops.
108
00:04:00,367 --> 00:04:02,200
I'm, like, "Oh, this is going
to be absolutely great."
109
00:04:02,266 --> 00:04:05,367
And then there's fried
gluten and peanuts and...
110
00:04:05,367 --> 00:04:07,667
And all of a sudden, my palate
doesn't know where to go.
111
00:04:07,667 --> 00:04:09,100
[Tiffani]
It's a meat substitute.
112
00:04:09,100 --> 00:04:10,667
So, it's essentially seitan...
113
00:04:10,667 --> 00:04:12,667
-Seitan.
-Some people call it Satan
when it's in the basket.
114
00:04:12,667 --> 00:04:14,100
That's who I pray
to every day.
115
00:04:14,100 --> 00:04:18,066
So it's essentially
like pieces of almost
like tofu skin
116
00:04:18,066 --> 00:04:19,467
that have been fried.
117
00:04:19,467 --> 00:04:22,667
They're chewy.
It's like a new umami bomb.
118
00:04:22,667 --> 00:04:25,100
[Dan] First thing I'm gonna do
is see what these peanuts
are all about.
119
00:04:25,100 --> 00:04:27,100
Fried gluten peanuts,
I'm kind of realizing
120
00:04:27,100 --> 00:04:29,166
that they're, you know,
just like an umami component,
121
00:04:29,166 --> 00:04:30,000
and they could be
a good component,
122
00:04:30,000 --> 00:04:31,000
and they could be
a good component,
123
00:04:31,000 --> 00:04:33,000
in like, buttery leek sauce.
124
00:04:33,066 --> 00:04:35,867
I'm making
fried gluten leek sauce
125
00:04:35,867 --> 00:04:37,867
with pan-roasted scallops.
126
00:04:37,867 --> 00:04:40,266
I grew up
in coastal Connecticut,
right on the water.
127
00:04:40,266 --> 00:04:43,000
So scallops are a dream
ingredient for me.
128
00:04:43,000 --> 00:04:47,567
Get a really hot pan,
roast them,
baste them... Dunzo.
129
00:04:49,667 --> 00:04:51,500
[Marc] I think scallops
are a great appetizer.
130
00:04:51,567 --> 00:04:54,000
The one thing with scallops,
you definitely don't want
to overcook them.
131
00:04:54,000 --> 00:04:55,100
They'll get rubbery.
132
00:04:55,100 --> 00:04:57,000
So you want to cook them
very, very quickly.
133
00:04:57,000 --> 00:04:59,667
Nothing makes me more cranky
than an overcooked scallop.
134
00:04:59,667 --> 00:05:00,000
[Cliff] Mamba stated that
he's unfamiliar with scallops.
135
00:05:00,000 --> 00:05:02,266
[Cliff] Mamba stated that
he's unfamiliar with scallops.
136
00:05:02,266 --> 00:05:03,600
He has never worked
with them before,
137
00:05:03,667 --> 00:05:05,166
so it's going
to be interesting to see
138
00:05:05,166 --> 00:05:06,667
-if he knows how to
properly cook them.
-Yeah.
139
00:05:08,567 --> 00:05:11,000
In Burundi, scallops
are not common
140
00:05:11,000 --> 00:05:12,600
because they're expensive.
141
00:05:12,667 --> 00:05:15,200
But I really want to show
the judges my heritage.
142
00:05:15,266 --> 00:05:17,667
And in Burundi, we make
a lot of dishes with corn.
143
00:05:17,667 --> 00:05:21,266
So I'm using corn tortillas
to make taco.
144
00:05:21,266 --> 00:05:23,967
I'm making scallop
and leeks taco.
145
00:05:25,100 --> 00:05:28,667
I'm seasoning my scallop
with ginger, chili powder
146
00:05:28,667 --> 00:05:30,000
and curry powder.
147
00:05:30,000 --> 00:05:30,100
and curry powder.
148
00:05:30,166 --> 00:05:32,900
This spices are very common
in East Africa.
149
00:05:32,967 --> 00:05:35,767
And then I'm sauteing
the leeks with my scallop.
150
00:05:39,000 --> 00:05:41,100
I love leeks.
The most flavorful element
in the box.
151
00:05:41,100 --> 00:05:42,800
-[Marc] Yes.
-[Ted] One of the important
things to do
152
00:05:42,867 --> 00:05:44,600
is to get those leeks
going right away.
153
00:05:44,667 --> 00:05:48,300
-[Tiffani] Yeah.
-[Ted] You need most of those
20 minutes to cook leeks.
154
00:05:48,367 --> 00:05:50,166
Properly.
155
00:05:50,166 --> 00:05:53,100
[Kevin] Leeks have greatest
flavors and aromatics.
156
00:05:53,166 --> 00:05:55,266
My mind goes
to bacon, scallops,
157
00:05:55,266 --> 00:05:59,100
so I'm making
a pan-seared scallop
with leek and bacon sauté.
158
00:05:59,100 --> 00:06:00,000
For the fried gluten peanuts,
I just decided to dredge them
159
00:06:00,000 --> 00:06:02,000
For the fried gluten peanuts,
I just decided to dredge them
160
00:06:02,066 --> 00:06:04,166
with a little bit
of heavy cream and panko.
161
00:06:05,000 --> 00:06:06,166
Coming around frier.
162
00:06:06,166 --> 00:06:08,600
And decided to give
those kind of a flash fry
163
00:06:08,667 --> 00:06:10,166
in hopes of getting
some texture.
164
00:06:11,500 --> 00:06:13,367
I started my career
in fine dining
165
00:06:13,367 --> 00:06:15,867
by working nights, holidays
and weekends.
It just didn't fit me.
166
00:06:15,867 --> 00:06:17,000
Coming down.
167
00:06:17,000 --> 00:06:18,967
So I've been working
as a culinary instructor.
168
00:06:18,967 --> 00:06:21,000
I also started
a personal chef business.
169
00:06:21,000 --> 00:06:23,867
Winning $10,000 would
just give me the confidence
170
00:06:23,867 --> 00:06:26,066
and the ability to take things
to the next level.
171
00:06:30,900 --> 00:06:34,300
It's a little weird.
The fried gluten
is definitely umami.
172
00:06:34,367 --> 00:06:36,967
I'm just going to toss it
into an apple relish
173
00:06:36,967 --> 00:06:39,867
to see if it provides
a different texture.
174
00:06:40,700 --> 00:06:42,266
I'm making pan-seared scallops
175
00:06:42,266 --> 00:06:45,300
with chai-braised leeks
and an apple peanut relish.
176
00:06:46,667 --> 00:06:48,500
Winning this competition
and being here
177
00:06:48,567 --> 00:06:51,467
is about so much more than me.
178
00:06:51,467 --> 00:06:54,367
Being a gay Black woman
in the kitchen is not easy.
179
00:06:54,367 --> 00:06:58,166
I have faced a lot
of obstacles and hardships
in my career,
180
00:06:58,166 --> 00:07:00,000
and I want to show others
out there that
181
00:07:00,000 --> 00:07:00,266
and I want to show others
out there that
182
00:07:00,266 --> 00:07:02,266
it's okay to be who you are.
183
00:07:03,000 --> 00:07:04,567
That's perfect.
184
00:07:04,567 --> 00:07:06,667
Chefs, less than 10 minutes
to go here.
185
00:07:09,100 --> 00:07:10,800
Chef Dan, what's going
on down there?
186
00:07:12,300 --> 00:07:14,867
Chef Dan? How are you feeling?
What's going on down there?
187
00:07:14,867 --> 00:07:16,567
-I'm great. How are you?
-[Tiffani] Hi. How's it going?
188
00:07:16,567 --> 00:07:17,500
Sorry. Sorry.
189
00:07:17,500 --> 00:07:20,100
I got a little, like,
peanut leek braise
190
00:07:20,166 --> 00:07:22,266
with a little bit of miso,
a little bit of green curry.
191
00:07:22,266 --> 00:07:24,367
I think I'm going to finish it
with a little scallion,
maybe some sesame.
192
00:07:24,367 --> 00:07:25,600
-I don't know.
-[Tiffani] All right.
193
00:07:25,667 --> 00:07:27,400
We're into it.
Love to hear it.
194
00:07:27,467 --> 00:07:28,600
[Dan] I own three restaurants.
195
00:07:28,667 --> 00:07:30,000
And on top of all that,
I also have a food truck.
196
00:07:30,000 --> 00:07:31,000
And on top of all that,
I also have a food truck.
197
00:07:31,066 --> 00:07:34,266
I have successful businesses,
but a Chopped win to me
198
00:07:34,266 --> 00:07:35,400
would really prove to others
199
00:07:35,467 --> 00:07:37,000
that you don't need to be
from a big city.
200
00:07:37,066 --> 00:07:39,700
You can just be a guy
from Connecticut
who could kick some ass.
201
00:07:41,100 --> 00:07:42,467
[Marc] Have you ever
had the chai tea?
202
00:07:42,467 --> 00:07:44,100
-I find it very sweet.
-It's very sweet.
203
00:07:44,100 --> 00:07:46,500
-[Cliff] It is very sweet.
-[Tiffani] This is a really
traditional black tea,
204
00:07:46,567 --> 00:07:48,967
cardamom, cinnamon,
lots of sugar
205
00:07:48,967 --> 00:07:50,767
and lots of, like,
dairy products in this.
206
00:07:50,767 --> 00:07:52,767
So this isn't like
a neutral tea.
207
00:07:52,767 --> 00:07:54,266
This is a punch
in the sugar face.
208
00:07:54,266 --> 00:07:55,867
You... You just described
all the flavors
209
00:07:55,867 --> 00:07:57,266
you do not want
in your appetizer.
210
00:07:57,266 --> 00:07:58,467
-Correct.
-[Cliff] True.
211
00:08:00,100 --> 00:08:03,000
[Mamba] For my taco filling,
I'm using scallop, leeks
212
00:08:03,066 --> 00:08:04,767
and fried gluten.
213
00:08:04,767 --> 00:08:07,000
Reduce them
with the chai tea latte.
214
00:08:07,066 --> 00:08:11,300
I hope the spices
from the chai
will highlight my taco.
215
00:08:11,367 --> 00:08:14,867
[Ted] I could swear
I saw Chef Mamba
buttering tortillas,
216
00:08:14,867 --> 00:08:16,800
which is not something
I've ever seen in my life.
217
00:08:16,867 --> 00:08:18,500
[Tiffani] Buttering a tortilla
and not having seen that
218
00:08:18,567 --> 00:08:20,100
before, it lives
in one of two categories.
219
00:08:20,100 --> 00:08:21,467
It's not going to work,
or I'm going to put it
220
00:08:21,467 --> 00:08:22,567
in my back pocket
and keep it forever.
221
00:08:22,567 --> 00:08:23,967
-Yeah.
-[Ted] Right.
222
00:08:27,467 --> 00:08:30,000
[Kevin] I'm basting
the scallops in butter
and thyme.
223
00:08:30,000 --> 00:08:30,100
[Kevin] I'm basting
the scallops in butter
and thyme.
224
00:08:30,166 --> 00:08:33,166
I'm watching my leeks
and they're starting
to cook down.
225
00:08:33,166 --> 00:08:35,900
I look over and Chantiel
hasn't even started her leeks.
226
00:08:35,967 --> 00:08:37,467
Five minutes to go, chefs.
227
00:08:39,100 --> 00:08:40,600
[Chantiel] I look at the clock
and I realize
228
00:08:40,667 --> 00:08:44,000
that I spent way too much time
working on my apple relish.
229
00:08:44,000 --> 00:08:45,967
I have to get these leeks
into the sauté pan
230
00:08:45,967 --> 00:08:47,667
as soon as possible.
231
00:08:47,667 --> 00:08:50,900
Chantiel is just now getting
her leeks in the pan.
232
00:08:50,967 --> 00:08:53,667
You really need a lot
more time to cook leeks.
233
00:08:53,667 --> 00:08:55,767
That makes me very nervous.
234
00:08:55,767 --> 00:08:57,300
[Chantiel] I have to cook
these leeks quickly.
235
00:08:57,367 --> 00:09:00,000
There's no way I'm serving
these judges raw leeks.
236
00:09:00,000 --> 00:09:00,367
There's no way I'm serving
these judges raw leeks.
237
00:09:09,867 --> 00:09:13,100
Chantiel is just now getting
her leeks in the pan.
238
00:09:13,100 --> 00:09:14,667
That makes me very nervous.
239
00:09:14,667 --> 00:09:16,266
[Chantiel] I'm adding
the chai latte to my leeks
240
00:09:16,266 --> 00:09:18,667
because I know that
it will braise them.
241
00:09:21,000 --> 00:09:23,166
Less than two minutes
left, chefs.
242
00:09:23,166 --> 00:09:25,900
[Dan] So I'm adding
some of the chai tea latte
to my leek sauce.
243
00:09:25,967 --> 00:09:27,767
I'm also adding honey
because I feel like
244
00:09:27,767 --> 00:09:29,667
even though the chai tea
is really sweet,
245
00:09:29,667 --> 00:09:31,367
I feel like
it's a little too acidic.
246
00:09:31,367 --> 00:09:33,567
So I want to add a little bit
of sweetness to kind of, like,
247
00:09:33,567 --> 00:09:35,000
bring it back down
and mellow it out.
248
00:09:35,000 --> 00:09:35,503
And to play off the flavor
of the green curry.
249
00:09:35,503 --> 00:09:36,967
And to play off the flavor
of the green curry.
250
00:09:40,166 --> 00:09:42,400
In African cooking,
most of the time
251
00:09:42,467 --> 00:09:44,767
you have to have hot sauce.
252
00:09:44,767 --> 00:09:47,400
So I grab ketchup
and hot sauce.
253
00:09:47,467 --> 00:09:48,700
I mixed them together.
254
00:09:50,100 --> 00:09:53,166
I love plating food.
It's a point of pride,
and so...
255
00:09:53,166 --> 00:09:55,266
The chai tea,
I'm thinking foam.
256
00:09:55,266 --> 00:09:57,767
I begin to aerate
the cream and the chai.
257
00:09:57,767 --> 00:09:59,400
[Ted] Wow.
Kevin is blending something.
258
00:09:59,467 --> 00:10:01,500
Thirty seconds, chefs.
259
00:10:01,567 --> 00:10:04,166
[Marc] Hey, Kevin is getting
that sauce ready.
Whatever he's doing.
260
00:10:04,166 --> 00:10:05,503
[Ted] But how are you not
just plating right now?
261
00:10:05,503 --> 00:10:06,467
[Ted] But how are you not
just plating right now?
262
00:10:06,467 --> 00:10:08,166
-[Cliff] This is really tight.
-Come on, guys.
263
00:10:08,166 --> 00:10:10,000
-[Marc] Let's go Kevin.
-Wrap it up, chefs.
264
00:10:10,066 --> 00:10:11,600
Running out of time here.
265
00:10:11,667 --> 00:10:16,600
Ten, nine, eight, seven, six,
266
00:10:16,667 --> 00:10:21,600
five, four, three, two, one.
267
00:10:21,667 --> 00:10:22,800
Time's up.
268
00:10:22,867 --> 00:10:23,667
[Tiffani] All right.
269
00:10:24,667 --> 00:10:25,767
[Chantiel] Whoo!
270
00:10:25,767 --> 00:10:27,400
That was 20 minutes?
271
00:10:27,467 --> 00:10:29,266
-[Mamba] Yeah.
-[Chantiel] That was...
272
00:10:29,266 --> 00:10:31,066
-Good job.
-[sighs]
273
00:10:33,000 --> 00:10:34,266
[Dan] That was pretty wild.
274
00:10:34,266 --> 00:10:35,503
I just tried to stick
to the plan, execute the dish.
275
00:10:35,503 --> 00:10:36,100
I just tried to stick
to the plan, execute the dish.
276
00:10:36,100 --> 00:10:37,567
Let's see what happens,
see what the judges say.
277
00:10:37,567 --> 00:10:38,967
That's all that
really matters, right?
278
00:10:42,166 --> 00:10:43,667
These guys are amazing.
279
00:10:43,667 --> 00:10:45,166
I mean, stiff competition.
280
00:10:45,166 --> 00:10:47,800
I'm worried about whether
the leeks are cooked properly,
281
00:10:47,867 --> 00:10:49,166
but I've just got to go
with it.
282
00:10:54,367 --> 00:10:57,100
Chefs, you've arrived
at the chopping block.
283
00:10:57,100 --> 00:10:59,800
Your first big test here,
making appetizers
284
00:10:59,867 --> 00:11:05,503
using fried gluten
with peanuts, scallops, leeks,
and a chai tea latte.
285
00:11:05,503 --> 00:11:05,900
using fried gluten
with peanuts, scallops, leeks,
and a chai tea latte.
286
00:11:05,967 --> 00:11:07,300
Chef Dan, what did you make?
287
00:11:07,367 --> 00:11:10,567
I made pan roasted scallops
with miso-chai
tea leek butter.
288
00:11:14,367 --> 00:11:15,867
What's the spice in here?
289
00:11:15,867 --> 00:11:17,500
A little bit of green curry.
290
00:11:19,100 --> 00:11:21,667
[Marc] I feel like
you're able to make it work.
291
00:11:21,667 --> 00:11:24,500
The chai tea might be
a little bit strong
292
00:11:24,567 --> 00:11:25,700
because of the sweetness
of it.
293
00:11:25,700 --> 00:11:27,367
-[Dan] Sure.
-[Marc] Did you
add other sweetener?
294
00:11:27,367 --> 00:11:28,533
I did add a little honey.
295
00:11:28,567 --> 00:11:30,000
I just felt like
it was getting
a little too acidic,
296
00:11:30,066 --> 00:11:32,066
so I kind of wanted to balance
the sauce out a little.
297
00:11:32,066 --> 00:11:33,867
I... Maybe I went a little
too far with that.
298
00:11:33,867 --> 00:11:35,503
Yeah, I think your balancing
would have been better
299
00:11:35,503 --> 00:11:35,900
Yeah, I think your balancing
would have been better
300
00:11:35,967 --> 00:11:37,667
with more acid than
with more sweet,
301
00:11:37,667 --> 00:11:39,100
because that's what
I'm missing out here.
302
00:11:39,100 --> 00:11:40,767
-But I'm very happy.
-Thank you.
303
00:11:42,567 --> 00:11:43,900
I have a couple
of pieces of peanut
304
00:11:43,967 --> 00:11:45,567
which I'm really enjoying.
305
00:11:45,567 --> 00:11:47,500
It's an added
textural element.
306
00:11:47,567 --> 00:11:50,266
Scallops are cooked very well.
Got a beautiful sear on them.
307
00:11:50,266 --> 00:11:52,900
-I think you had a great deal
of success.
-Thank you.
308
00:11:52,967 --> 00:11:55,266
Dan, I think there's so much
good stuff going on here,
309
00:11:55,266 --> 00:11:57,100
but I don't think you need
the green curry, right?
310
00:11:57,166 --> 00:11:58,467
You make that decision
with the miso
311
00:11:58,467 --> 00:11:59,834
-and you have that...
-Right.
312
00:11:59,867 --> 00:12:01,767
[Tiffani] ...that
fried gluten. It's like
a soy umami bomb...
313
00:12:01,767 --> 00:12:03,266
-[Dan] Yeah.
-...but that's kind of all...
314
00:12:03,266 --> 00:12:04,800
-100%. 100%.
-[Tiffani] It's a good dish.
315
00:12:04,867 --> 00:12:05,503
Thank you, Chef Dan.
Next up, Chef Chantiel.
316
00:12:05,503 --> 00:12:07,266
Thank you, Chef Dan.
Next up, Chef Chantiel.
317
00:12:07,266 --> 00:12:09,367
I've made
a pan-seared scallops
318
00:12:09,367 --> 00:12:11,467
with chai tea braised leeks
319
00:12:11,467 --> 00:12:14,467
and a deconstructed apple
and peanut relish.
320
00:12:19,266 --> 00:12:21,100
There are a lot
of great elements
in this dish.
321
00:12:21,166 --> 00:12:22,367
The scallops are cooked well.
322
00:12:22,367 --> 00:12:24,967
They're definitely
seasoned properly.
323
00:12:24,967 --> 00:12:28,000
The cookery on the leek,
was concerned about that
324
00:12:28,000 --> 00:12:29,567
because it was like
with minutes left,
325
00:12:29,567 --> 00:12:31,567
you're like, "Oh,
I'm going to start cooking
the leek now."
326
00:12:31,567 --> 00:12:34,467
But somehow you
really, really pulled it out
and definitely made it work.
327
00:12:36,000 --> 00:12:37,100
[Marc] This is a tough basket.
328
00:12:37,100 --> 00:12:39,567
This is definitely
not, not easy to...
329
00:12:39,567 --> 00:12:40,700
To maneuver around.
330
00:12:40,767 --> 00:12:43,667
And I think this chai tea
is just so...
331
00:12:43,667 --> 00:12:44,967
So pronounced here.
332
00:12:44,967 --> 00:12:47,867
But I mean,
this scallop is cooked
perfectly on my plate.
333
00:12:47,867 --> 00:12:50,100
Chantiel, talk to me about
the use of the fried gluten.
334
00:12:50,166 --> 00:12:53,800
I kind of just, uh, tossed it
with the apples and...
335
00:12:53,867 --> 00:12:56,467
And kind of just let it
sit with that mixture.
336
00:12:56,467 --> 00:12:57,667
[Tiffani] Got it,
got it, got it.
337
00:12:57,667 --> 00:12:59,133
I like what you were doing,
338
00:12:59,133 --> 00:13:01,166
but a different knife cut
would have worked
really well for that.
339
00:13:01,166 --> 00:13:02,700
It would have been
a little bit more elegant
340
00:13:02,767 --> 00:13:04,166
and also allow
some of that fried gluten,
341
00:13:04,166 --> 00:13:05,503
that umami to permeate
the apple.
342
00:13:05,503 --> 00:13:06,667
that umami to permeate
the apple.
343
00:13:06,667 --> 00:13:09,700
So, chef, what would it
mean to you personally
to take home a win?
344
00:13:09,767 --> 00:13:12,867
I am, as we can see,
345
00:13:12,867 --> 00:13:14,467
nine times out of ten,
any kitchen I work
346
00:13:14,467 --> 00:13:19,367
and I'm the only female,
the only lesbian
or the only Black person.
347
00:13:19,367 --> 00:13:23,500
So for me, it would just
represent that being this way,
348
00:13:23,567 --> 00:13:26,900
you can literally
accomplish any goal you set
yourself out to do.
349
00:13:27,667 --> 00:13:29,100
You can. And you are.
350
00:13:29,166 --> 00:13:31,000
-Thank you.
-Thank you, Chef Chantiel.
351
00:13:31,000 --> 00:13:32,567
Next, we go to Chef Kevin.
352
00:13:32,567 --> 00:13:35,066
I've prepared for you
a pan-seared scallop,
353
00:13:35,066 --> 00:13:35,503
a sauté of bacon and leek.
354
00:13:35,503 --> 00:13:36,800
a sauté of bacon and leek.
355
00:13:36,867 --> 00:13:42,467
A chai tea foam,
and a little bit of crispy
fried gluten peanuts.
356
00:13:42,467 --> 00:13:44,467
[Ted] Tell us about
how you got started
in the kitchen.
357
00:13:44,467 --> 00:13:46,500
Yeah. So I was
a high school student
358
00:13:46,567 --> 00:13:49,467
and I took a Home Ec class
and something just clicked.
359
00:13:49,467 --> 00:13:52,000
And so I was drawn
to the artistry of food
360
00:13:52,000 --> 00:13:53,667
at an early age.
361
00:13:53,667 --> 00:13:55,667
Chef Kevin, when you say
that you were really drawn
362
00:13:55,667 --> 00:13:56,767
to the artistry of food,
363
00:13:56,767 --> 00:13:58,100
that's clear in the plating
of this.
364
00:13:58,166 --> 00:13:59,367
Like, it's really beautiful.
365
00:13:59,367 --> 00:14:00,867
The bacon is delicious,
it's crispy.
366
00:14:00,867 --> 00:14:02,567
And then I think the chai foam
is really smart.
367
00:14:02,567 --> 00:14:04,100
The scallops
are a little over,
368
00:14:04,166 --> 00:14:05,503
but the plating really
takes it to another level.
369
00:14:05,503 --> 00:14:06,166
but the plating really
takes it to another level.
370
00:14:06,166 --> 00:14:07,400
Thank you. Appreciate it.
371
00:14:07,467 --> 00:14:08,967
[Cliff] I definitely agree
with the plating.
372
00:14:08,967 --> 00:14:10,467
It's visually stunning.
373
00:14:11,367 --> 00:14:12,433
There's one thing.
374
00:14:12,467 --> 00:14:15,867
So your pieces of bacon
are beautiful and crispy.
375
00:14:15,867 --> 00:14:18,100
Mine aren't.
376
00:14:18,100 --> 00:14:24,367
So it actually mimics
the exact same texture
as the fried gluten,
377
00:14:24,367 --> 00:14:26,967
-because both are spongy
in texture.
-Yeah, okay.
378
00:14:26,967 --> 00:14:29,967
They did become
little oil sponges
and absorbed the oil.
379
00:14:29,967 --> 00:14:32,000
I was trying to get some sort
of texture element in there.
380
00:14:32,066 --> 00:14:33,133
I totally get it. I get it.
381
00:14:33,166 --> 00:14:35,503
I think that maybe like
if you had julienned them
382
00:14:35,503 --> 00:14:36,266
I think that maybe like
if you had julienned them
383
00:14:36,266 --> 00:14:37,867
and really fried
the heck out of them,
384
00:14:37,867 --> 00:14:40,100
so they were really, really
more petrified almost.
385
00:14:40,100 --> 00:14:41,867
-Yeah.
-[Marc] Maybe
that would have worked.
386
00:14:41,867 --> 00:14:43,200
Thank you, Chef Kevin.
387
00:14:43,266 --> 00:14:44,433
Finally, Chef Mamba.
388
00:14:44,433 --> 00:14:50,000
I make you taco with leeks
and scallop with chai latte.
389
00:14:50,066 --> 00:14:52,700
In Africa, you cannot go
without hot sauce.
390
00:14:52,767 --> 00:14:55,567
So I get you guys
hot sauce and ketchup.
391
00:14:55,567 --> 00:14:58,467
So then you can dip in
if you want.
392
00:14:58,467 --> 00:15:00,100
What did you do with the chai?
393
00:15:00,166 --> 00:15:03,500
I add the chai in the scallop.
I put on lemon on top.
394
00:15:03,567 --> 00:15:05,503
I add curry, ginger
and just salt.
395
00:15:05,503 --> 00:15:05,967
I add curry, ginger
and just salt.
396
00:15:07,467 --> 00:15:09,667
It's kind of shocking to me
because I...
397
00:15:09,667 --> 00:15:11,867
I'm eating the sauce and...
398
00:15:15,000 --> 00:15:16,166
I like it.
399
00:15:16,166 --> 00:15:18,000
The scallop flavor's
coming through.
400
00:15:18,066 --> 00:15:21,266
The umami in there
is really mind-blowing
401
00:15:21,266 --> 00:15:22,467
in a little bit in a sense.
402
00:15:22,467 --> 00:15:24,000
And I think
maybe it's all that acid
403
00:15:24,000 --> 00:15:26,600
that you put in there
and adding the curry
and cooking that in there.
404
00:15:26,667 --> 00:15:29,166
Wow! I'm kind of blown away.
405
00:15:29,166 --> 00:15:30,800
-The sauce is damn good.
-Thank you, chef.
406
00:15:30,867 --> 00:15:33,900
I've never seen
a buttered tortilla which...
407
00:15:33,967 --> 00:15:35,503
Which we were all looking at.
408
00:15:35,503 --> 00:15:35,900
Which we were all looking at.
409
00:15:35,967 --> 00:15:38,166
Um, texturally, it works.
410
00:15:38,166 --> 00:15:39,767
It definitely works.
411
00:15:39,767 --> 00:15:41,000
Holy moly.
412
00:15:41,066 --> 00:15:42,667
-The tortillas, it's great.
-Thanks you, chef.
413
00:15:42,667 --> 00:15:45,967
[Tiffani] It's linking up
with the scallops and the chai
414
00:15:45,967 --> 00:15:48,100
and the ginger and the curry.
415
00:15:48,166 --> 00:15:51,266
And it, like, that combination
of all of them together,
416
00:15:51,266 --> 00:15:52,800
there's something
a little magic about this.
417
00:15:52,867 --> 00:15:54,100
Thank you, chef.
418
00:15:54,100 --> 00:15:56,000
[Tiffani]
But there's something
about the hot sauce.
419
00:15:56,000 --> 00:15:57,800
I understand that
it's a part of your heritage,
420
00:15:57,867 --> 00:16:01,800
but this is really subtle
and rich, and it doesn't need
this at all. But...
421
00:16:01,867 --> 00:16:03,567
-Thank you, chef.
-...there was a lot
of good stuff.
422
00:16:03,567 --> 00:16:04,767
[Ted] Where do you work, chef?
423
00:16:04,767 --> 00:16:05,503
I own a restaurant
called Baobab Fare.
424
00:16:05,503 --> 00:16:06,400
I own a restaurant
called Baobab Fare.
425
00:16:06,467 --> 00:16:08,667
It's an East African
restaurant in Detroit.
426
00:16:08,667 --> 00:16:10,367
I've been in the United States
six years.
427
00:16:10,367 --> 00:16:12,400
I came, me and my wife,
as refugees.
428
00:16:12,467 --> 00:16:14,800
She was a human rights
activist in Burundi.
429
00:16:14,867 --> 00:16:16,367
And then she had to fled
the country.
430
00:16:16,367 --> 00:16:18,166
So we live in a shelter
for two years
431
00:16:18,166 --> 00:16:20,567
and then we start to create
our own restaurant.
432
00:16:20,567 --> 00:16:21,834
-Amazing.
-Wow!
433
00:16:21,867 --> 00:16:23,667
[Ted] What would it
mean to you
to win this competition?
434
00:16:23,667 --> 00:16:25,100
It's going to make me proud
435
00:16:25,100 --> 00:16:27,200
because I want to open
the door for other immigrants
436
00:16:27,266 --> 00:16:29,200
and refugees around the world
to show them
437
00:16:29,266 --> 00:16:32,166
that this is a country
where everybody can,
438
00:16:32,166 --> 00:16:33,567
you know, touch their dreams.
439
00:16:33,567 --> 00:16:35,066
[Ted] All right.
Chef Mamba, thank you.
440
00:16:38,100 --> 00:16:40,700
Unfortunately,
the first elimination
is coming up.
441
00:16:41,600 --> 00:16:43,200
[Chantiel] The judges
did have an issue
442
00:16:43,266 --> 00:16:44,667
with the chai tea sauce,
443
00:16:44,667 --> 00:16:45,800
but I deserve to stay
444
00:16:45,867 --> 00:16:49,367
because I have so much more
to show the judges.
445
00:16:49,367 --> 00:16:50,467
[Kevin] I'm a little nervous.
446
00:16:50,467 --> 00:16:52,500
In retrospect, I agree
with the comments
447
00:16:52,567 --> 00:16:53,667
on the fried gluten.
448
00:16:53,667 --> 00:16:55,867
They got a little soggy,
but I did take a chance
449
00:16:55,867 --> 00:16:57,967
on kind of adding some texture
and that was the goal there.
450
00:17:12,500 --> 00:17:15,500
So whose dish
is on the chopping block?
451
00:17:27,767 --> 00:17:29,900
Chef Chantiel,
you've been chopped.
452
00:17:29,967 --> 00:17:31,367
Judges.
453
00:17:31,367 --> 00:17:33,367
Chantiel, the scallops,
you killed.
454
00:17:33,367 --> 00:17:34,400
The leeks, you killed.
455
00:17:34,467 --> 00:17:36,567
But the fried gluten
wasn't really transformed
456
00:17:36,567 --> 00:17:36,983
and the chai tea latte
was too sweet.
457
00:17:36,983 --> 00:17:38,700
and the chai tea latte
was too sweet.
458
00:17:38,767 --> 00:17:40,767
And so we had to chop you.
459
00:17:40,767 --> 00:17:42,667
[Marc] Just keep cooking
and doing what you love.
460
00:17:42,667 --> 00:17:44,000
That's all you got to do.
461
00:17:44,066 --> 00:17:46,066
[Chantiel] I was hoping
that it wouldn't be me,
462
00:17:46,066 --> 00:17:49,166
but I represented
for the people
463
00:17:49,166 --> 00:17:51,200
and where I come
from very well
464
00:17:51,266 --> 00:17:52,900
and I wouldn't change it.
465
00:17:52,967 --> 00:17:54,500
I'm walking out of here proud.
466
00:17:59,667 --> 00:18:01,467
[Ted] Chef Dan,
Chef Kevin, Chef Mamba,
467
00:18:01,467 --> 00:18:03,266
who do you think
will be chopped in this round?
468
00:18:03,266 --> 00:18:05,800
-I think both,
they're going home.
-[all laughing]
469
00:18:05,867 --> 00:18:06,983
-Yeah, right.
-[Ted] All right.
470
00:18:06,983 --> 00:18:07,900
-Yeah, right.
-[Ted] All right.
471
00:18:07,967 --> 00:18:10,066
The competitive spirit
is alive and well
in this group.
472
00:18:10,066 --> 00:18:11,767
Turn your attention
to the entree basket.
473
00:18:15,567 --> 00:18:16,567
Check it out.
474
00:18:17,367 --> 00:18:18,166
Ooh!
475
00:18:19,100 --> 00:18:19,967
Oh, wow.
476
00:18:21,467 --> 00:18:24,667
[Ted] We've got
beef stroganoff tacos.
477
00:18:24,667 --> 00:18:26,367
Stroganoff?
478
00:18:26,367 --> 00:18:27,567
What the hell is that?
479
00:18:27,567 --> 00:18:29,266
Like, is that even a thing?
480
00:18:29,266 --> 00:18:31,100
[Ted] You also have
winter truffles.
481
00:18:32,967 --> 00:18:34,800
Bloody Mary olives...
482
00:18:34,867 --> 00:18:36,983
-Bloody Mary olives.
-It's pretty good.
483
00:18:36,983 --> 00:18:37,400
-Bloody Mary olives.
-It's pretty good.
484
00:18:37,467 --> 00:18:39,400
[Ted]
...and an ostrich fan fillet.
485
00:18:41,166 --> 00:18:42,500
[Mamba] Never tried before.
486
00:18:44,667 --> 00:18:46,000
What do you think, guys?
487
00:18:46,000 --> 00:18:47,667
-I can do this.
-It's good.
488
00:18:47,667 --> 00:18:49,100
Thirty minutes.
489
00:18:50,300 --> 00:18:51,367
Clock starts now.
490
00:18:51,367 --> 00:18:52,667
-[Tiffani] All right, guys.
-[Cliff] Let's go!
491
00:18:52,667 --> 00:18:54,066
-Get after it.
-Let's go.
492
00:18:57,467 --> 00:19:00,066
Judges, stroganoff tacos?
493
00:19:00,066 --> 00:19:02,600
What's the story
with this unique mash up?
494
00:19:02,667 --> 00:19:04,367
[Marc] This is just
beef stroganoff
495
00:19:04,367 --> 00:19:05,800
in an egg noodle shell
496
00:19:05,867 --> 00:19:06,983
and it's supposed to look
like and resemble a taco.
497
00:19:06,983 --> 00:19:09,667
and it's supposed to look
like and resemble a taco.
498
00:19:09,667 --> 00:19:11,467
[Ted] I'm more interested
in the ostrich.
499
00:19:11,467 --> 00:19:12,800
I mean just looking at it,
500
00:19:12,867 --> 00:19:14,467
there is no fat
whatsoever in there.
501
00:19:14,467 --> 00:19:17,600
[Tiffani] No.
This is the upper thigh
of an ostrich.
502
00:19:17,667 --> 00:19:21,567
So we're talking about
a really large bird
that runs around a lot.
503
00:19:21,567 --> 00:19:24,467
It's an incredibly,
incredibly lean piece of meat.
504
00:19:24,467 --> 00:19:26,567
[Tiffani] If you overcook it,
it's going to be really tough,
505
00:19:26,567 --> 00:19:27,900
hard to eat.
506
00:19:30,200 --> 00:19:32,467
I want to bring
everybody's attention
to what Mamba is doing.
507
00:19:32,467 --> 00:19:34,867
He's massaging
different spices into it.
508
00:19:34,867 --> 00:19:36,983
When you're tasting food
from East Africa,
509
00:19:36,983 --> 00:19:37,000
When you're tasting food
from East Africa,
510
00:19:37,000 --> 00:19:39,667
they use a lot of spices
to sort of elevate dishes.
511
00:19:39,667 --> 00:19:41,300
-[Tiffani] Yeah.
-[Cliff] I think some of that
512
00:19:41,367 --> 00:19:43,066
comes from taking something
513
00:19:43,066 --> 00:19:45,867
that is very, very simple
and really trying to flavor it
514
00:19:45,867 --> 00:19:47,967
as much as possible in order
to make it delicious.
515
00:19:47,967 --> 00:19:49,300
Yeah.
516
00:19:49,300 --> 00:19:52,767
[Mamba]
In East African cuisine,
we use a lot of spices.
517
00:19:52,767 --> 00:19:56,000
So I marinate the ostrich
with garlic powder,
518
00:19:56,066 --> 00:19:59,567
onion powder, and curry powder
and then olive oil.
519
00:19:59,567 --> 00:20:02,700
I'm making
Nazi ostrich stroganoff.
520
00:20:02,767 --> 00:20:05,166
Nazi means coconut in Swahili.
521
00:20:05,166 --> 00:20:06,983
It's a coconut rice topped
with same milk.
522
00:20:06,983 --> 00:20:07,867
It's a coconut rice topped
with same milk.
523
00:20:09,667 --> 00:20:13,700
I have to rely on my palate
and my sense of flavor
524
00:20:13,767 --> 00:20:15,667
to get through this.
525
00:20:15,667 --> 00:20:18,567
In 2013, my wife's
come in America,
526
00:20:18,567 --> 00:20:21,667
but then after
a couple months, she knew
she was pregnant with twins.
527
00:20:21,667 --> 00:20:24,100
It took me three years
to move to the United States.
528
00:20:24,166 --> 00:20:27,166
So I saw my kids
for the first time
when they were two years old.
529
00:20:27,166 --> 00:20:29,166
I will love to win this
for them.
530
00:20:29,166 --> 00:20:32,667
I'm going to show them
that their daddy
is their superhero.
531
00:20:36,567 --> 00:20:36,983
This beef stroganoff tacos,
my mind goes to stock.
532
00:20:36,983 --> 00:20:39,500
This beef stroganoff tacos,
my mind goes to stock.
533
00:20:39,567 --> 00:20:41,000
I want to make a sauce.
534
00:20:41,000 --> 00:20:43,967
So I'm making a beef
stroganoff triple cream sauce
535
00:20:43,967 --> 00:20:46,000
and pan-seared ostrich.
536
00:20:46,000 --> 00:20:48,166
So I'm just taking the meat
from the tacos.
537
00:20:48,166 --> 00:20:51,467
I grab some vegetable stock
and I decide to let
that reduce.
538
00:20:51,467 --> 00:20:53,567
And then I add
triple cream cheese
539
00:20:53,567 --> 00:20:54,900
and cold cubes of butter.
540
00:20:57,400 --> 00:20:59,567
Let's see
what this is all about here.
541
00:20:59,567 --> 00:21:01,400
I used to cook ostrich
quite a few years ago,
542
00:21:01,467 --> 00:21:03,166
and the way that
I found to cook ostrich
543
00:21:03,166 --> 00:21:05,500
is to just try to get it
to a nice medium rare,
544
00:21:05,567 --> 00:21:06,983
because it's a really
lean meat.
545
00:21:06,983 --> 00:21:07,100
because it's a really
lean meat.
546
00:21:07,100 --> 00:21:09,266
So I'm making grilled ostrich,
grilled broccoli
547
00:21:09,266 --> 00:21:12,900
and buttery whipped potatoes
topped with a truffle
stroganoff gravy.
548
00:21:12,967 --> 00:21:14,867
When I was young,
my mom was a single parent
549
00:21:14,867 --> 00:21:17,266
and she worked
really hard to provide
for my sister and I.
550
00:21:17,266 --> 00:21:19,000
I'm really inspired
to kind of just like
551
00:21:19,066 --> 00:21:20,400
cook some home style food
552
00:21:20,467 --> 00:21:21,900
because it really reminds me
of something
553
00:21:21,900 --> 00:21:23,967
that my mother
would have cooked
for me when I was a kid.
554
00:21:23,967 --> 00:21:26,266
For me to bring this home
to her would really mean
a lot.
555
00:21:27,800 --> 00:21:30,367
Less than 20 minutes
left, chefs.
556
00:21:30,367 --> 00:21:32,100
[Tiffani] I think Mamba
is feeling really confident.
557
00:21:32,166 --> 00:21:33,767
He had a good first round
and I think, he even
558
00:21:33,767 --> 00:21:35,367
feels like his feet
are underneath him now.
559
00:21:35,367 --> 00:21:36,983
He's cooking with his flavors,
which I'm very excited about.
560
00:21:36,983 --> 00:21:37,900
He's cooking with his flavors,
which I'm very excited about.
561
00:21:37,967 --> 00:21:39,333
[Cliff] Yeah.
562
00:21:39,333 --> 00:21:41,500
[Mamba] I'm sauteing
my ostrich
with tomato paste,
563
00:21:41,567 --> 00:21:44,266
oil and red onion.
564
00:21:44,266 --> 00:21:47,567
I'm using the beef stroganoff
to mix up this mash, too.
565
00:21:47,567 --> 00:21:48,900
And then I add my olive.
566
00:21:54,767 --> 00:21:57,100
-Kevin, how are you feeling?
-Right on track.
Right on track.
567
00:21:57,166 --> 00:21:58,166
Bringing this thing together.
568
00:21:58,967 --> 00:22:01,000
I'm making a white bean stew.
569
00:22:01,066 --> 00:22:03,967
And so I grab white beans
and crushed tomatoes
570
00:22:03,967 --> 00:22:06,367
and I've pulled
some spinach in there.
571
00:22:06,367 --> 00:22:06,983
Because I've taken
the non-traditional approach
572
00:22:06,983 --> 00:22:08,300
Because I've taken
the non-traditional approach
573
00:22:08,367 --> 00:22:10,467
to my career, I've not been
on the line every day.
574
00:22:10,467 --> 00:22:12,600
So only when it means
the world,
575
00:22:12,667 --> 00:22:14,400
I mean, it's validation,
it's affirmation.
576
00:22:14,467 --> 00:22:16,266
It gives me hope
'cause I field my business
577
00:22:16,266 --> 00:22:18,266
just to come in here and say,
I've got the chops to compete,
578
00:22:18,266 --> 00:22:19,500
it would be a great deal.
579
00:22:22,667 --> 00:22:24,867
I'm seeing a lot of passion
from these three chefs today.
580
00:22:24,867 --> 00:22:28,800
You know, Mamba's story about
his journey here to America.
581
00:22:28,867 --> 00:22:32,800
Kevin, who is fighting
not only to prove to himself,
582
00:22:32,867 --> 00:22:34,767
but to show his students.
583
00:22:34,767 --> 00:22:36,100
And Dan is here to compete,
584
00:22:36,166 --> 00:22:36,983
which really means
a lot to him.
585
00:22:36,983 --> 00:22:37,900
which really means
a lot to him.
586
00:22:37,967 --> 00:22:39,467
[Dan] Let's start working
on my gravy.
587
00:22:39,467 --> 00:22:41,100
That's the good stuff there.
588
00:22:41,100 --> 00:22:42,900
I'm using
the sliced beef stroganoff.
589
00:22:42,967 --> 00:22:45,467
I'm adding beef broth
and I'm adding Marsala
590
00:22:45,467 --> 00:22:47,800
because I think it'll add
a little bit of sweetness
to the sauce.
591
00:22:48,867 --> 00:22:51,100
Chefs, you've got nine minutes
left on that clock.
592
00:22:52,467 --> 00:22:53,667
[Marc]
These Bloody Mary olives,
593
00:22:53,667 --> 00:22:56,567
they are very, very spicy,
green olives.
594
00:22:56,567 --> 00:22:58,500
And I think you could use
that basically anywhere.
595
00:22:58,567 --> 00:23:00,667
[Tiffani] Yes. Normal olives
are sort of, you know,
596
00:23:00,667 --> 00:23:04,400
just like a brined olives,
but the brine is Bloody Mary,
so it's spicy.
597
00:23:04,467 --> 00:23:06,367
So it's going to have to be
able to tamp down the spice
598
00:23:06,367 --> 00:23:06,983
because you don't want this
to take over the basket.
599
00:23:06,983 --> 00:23:08,166
because you don't want this
to take over the basket.
600
00:23:08,166 --> 00:23:11,800
Bloody Mary olives,
there's some spice
and some heat here.
601
00:23:11,867 --> 00:23:14,166
I decided to add those
to the white beans stew.
602
00:23:14,166 --> 00:23:17,367
I'm trying to be focused
and create some good flavors.
603
00:23:18,266 --> 00:23:19,467
Five minutes to go, chefs.
604
00:23:21,867 --> 00:23:23,900
The Bloody Mary olives
are a little spicy,
605
00:23:23,967 --> 00:23:25,400
but I think the juice
from the olives
606
00:23:25,467 --> 00:23:27,767
can add some nice acidity
to my sauce.
607
00:23:27,767 --> 00:23:29,567
And I'm also adding
the truffles.
608
00:23:30,700 --> 00:23:33,200
This is a truffle,
Perigordian truffle.
609
00:23:33,266 --> 00:23:36,000
It's a classic truffle.
I mean, it's delicious.
610
00:23:36,000 --> 00:23:36,983
So you can just shave it
into most dishes.
611
00:23:36,983 --> 00:23:38,867
So you can just shave it
into most dishes.
612
00:23:38,867 --> 00:23:40,667
Interesting.
I never used this before.
613
00:23:40,667 --> 00:23:43,266
[Tiffani] Mamba is now shaving
some of his truffles
and tasting them raw.
614
00:23:43,266 --> 00:23:46,066
-That's a good... Good move.
-Yep. Good move.
615
00:23:46,066 --> 00:23:48,500
Truffles are not common
in East African cooking,
616
00:23:48,567 --> 00:23:53,066
but I taste the truffle
and it taste like earth
and mushrooms.
617
00:23:53,066 --> 00:23:56,900
Mushroom with stroganoff,
this makes sense.
618
00:23:56,967 --> 00:24:00,266
So I sliced them
very thin on top.
619
00:24:00,266 --> 00:24:01,667
One minute left, chefs.
620
00:24:06,767 --> 00:24:06,983
I just got the truffle.
621
00:24:06,983 --> 00:24:08,066
I just got the truffle.
622
00:24:08,066 --> 00:24:10,200
I decided just to kind of
give that a quick shape.
623
00:24:10,266 --> 00:24:12,100
But for some reason,
the truffle slicer and I,
624
00:24:12,100 --> 00:24:13,400
we're not getting along.
625
00:24:15,367 --> 00:24:17,400
[Tiffani] Chef Kevin
was slicing
with truffle slicer.
626
00:24:17,467 --> 00:24:18,567
It wasn't working out.
627
00:24:18,567 --> 00:24:19,767
He started slicing
the truffle with his knife
628
00:24:19,767 --> 00:24:21,600
-and it's going on thick.
-[Cliff] No, no.
629
00:24:22,500 --> 00:24:24,867
[Ted] Chefs, get this done.
630
00:24:24,867 --> 00:24:29,300
Ten, nine, eight, seven, six,
631
00:24:29,367 --> 00:24:34,100
-five, four, three, two, one.
-Come on!
632
00:24:34,166 --> 00:24:36,266
-Time's up.
-[Tiffani screams]
633
00:24:36,266 --> 00:24:36,983
-Well done.
-That was awesome.
634
00:24:36,983 --> 00:24:40,467
-Well done.
-That was awesome.
635
00:24:40,467 --> 00:24:41,600
Good job.
636
00:24:41,667 --> 00:24:42,767
-Nice job, chef.
-Yeah.
637
00:24:44,600 --> 00:24:46,100
[Mamba] I'm feeling
very confident.
638
00:24:46,100 --> 00:24:47,467
I feel like
it was easy for me.
639
00:24:47,467 --> 00:24:49,300
Yeah, to be honest.
640
00:24:49,367 --> 00:24:50,867
[Dan] I'm proud of this dish.
641
00:24:50,867 --> 00:24:53,867
I think Kevin is the one
to beat right now.
His dish looks really good.
642
00:24:53,867 --> 00:24:57,467
I had little trouble
with the, with the dang,
uh, truffle slicer.
643
00:24:57,467 --> 00:24:59,800
So I just kind of improvised
in the moment,
but I feel good.
644
00:25:10,500 --> 00:25:12,000
Chefs, inside
your second basket,
645
00:25:12,000 --> 00:25:14,467
you found beef
stroganoff tacos,
646
00:25:14,467 --> 00:25:17,000
winter truffles,
Bloody Mary olives
647
00:25:17,000 --> 00:25:19,900
and an ostrich fan fillet.
648
00:25:19,967 --> 00:25:22,200
Chef Kevin, you're up first.
Please tell us
about your entree.
649
00:25:22,266 --> 00:25:25,300
We have a pan-seared ostrich
and we have a white bean stew.
650
00:25:25,367 --> 00:25:27,100
The Bloody Mary olives
are in that.
651
00:25:27,166 --> 00:25:30,066
And then we have
a reduced triple cream sauce.
652
00:25:30,066 --> 00:25:32,667
-Chef, where are you working?
-[Kevin] I'm currently
a culinary educator.
653
00:25:32,667 --> 00:25:34,300
I teach at a high school
culinary arts,
654
00:25:34,367 --> 00:25:35,545
and we're helping them
kind of gain
some valuable life skills.
655
00:25:35,545 --> 00:25:37,100
and we're helping them
kind of gain
some valuable life skills.
656
00:25:37,100 --> 00:25:38,467
-That is great.
-[Tiffani] That's great.
657
00:25:38,467 --> 00:25:39,734
Yeah.
658
00:25:39,767 --> 00:25:42,800
Chef Kevin, I think
there's some really
good ideas here.
659
00:25:42,867 --> 00:25:45,467
I like the spinach in
with the white beans stew.
660
00:25:45,467 --> 00:25:47,600
The use of the olives
is really smart.
661
00:25:47,667 --> 00:25:49,166
But then the ostrich, it's...
662
00:25:49,166 --> 00:25:50,800
It's a little raw
in the middle.
663
00:25:53,000 --> 00:25:54,867
And then I have the truffles.
664
00:25:54,867 --> 00:25:57,467
These are like, like
a country cut of truffle.
665
00:25:57,467 --> 00:25:59,700
You know what I mean?
And you want them
a lot thinner.
666
00:25:59,767 --> 00:26:01,467
But I think
this is a good dish.
667
00:26:01,467 --> 00:26:02,600
I think it tastes great.
668
00:26:02,667 --> 00:26:03,800
Okay. Thank you.
669
00:26:03,867 --> 00:26:05,545
Where's the, um,
the Stroganoff?
670
00:26:05,545 --> 00:26:05,867
Where's the, um,
the Stroganoff?
671
00:26:05,867 --> 00:26:09,667
I put the stroganoff
in some stock
and reduced that.
672
00:26:10,867 --> 00:26:13,300
It's missing that flavor.
673
00:26:13,367 --> 00:26:17,300
And I think the ostrich needed
maybe another five minutes
674
00:26:17,367 --> 00:26:21,166
just so that center isn't that
extreme raw bulls-eye.
675
00:26:21,166 --> 00:26:23,000
-Okay.
-Thank you, Chef Kevin.
676
00:26:23,000 --> 00:26:24,166
Next up, Chef Mamba.
677
00:26:24,166 --> 00:26:26,500
I make
a Nazi ostrich stroganoff,
678
00:26:26,567 --> 00:26:29,700
and then on top of it,
I put the truffles.
679
00:26:29,767 --> 00:26:31,367
Are you classically trained
as a chef?
680
00:26:31,367 --> 00:26:32,500
[Mamba] No, I'm not.
681
00:26:32,567 --> 00:26:33,967
My mum owned
a small restaurant,
682
00:26:33,967 --> 00:26:35,545
so I've been learning
everything from her.
683
00:26:35,545 --> 00:26:37,000
so I've been learning
everything from her.
684
00:26:37,000 --> 00:26:38,767
So there is no culinary school
in Burundi.
685
00:26:38,767 --> 00:26:41,667
But I think my mom,
she's a great teacher.
686
00:26:42,266 --> 00:26:43,667
-Clearly.
-All right.
687
00:26:43,667 --> 00:26:45,867
You're going to invite his mom
to your cooking school.
688
00:26:47,367 --> 00:26:50,600
'Cause if she taught him
how to do this...
689
00:26:51,467 --> 00:26:53,567
This is...
This is really good.
690
00:26:53,567 --> 00:26:56,100
And you know
what the craziest thing
to me is?
691
00:26:56,100 --> 00:26:57,600
Is you don't know
how to cook with truffles,
692
00:26:57,667 --> 00:27:01,100
but you sliced these so thin
and they'd melted
on to the dish.
693
00:27:01,166 --> 00:27:04,367
And it's... I mean, it's...
This is amazing, dude.
694
00:27:04,367 --> 00:27:05,545
-This is really wild.
-Thank you so much, chef.
695
00:27:05,545 --> 00:27:06,500
-This is really wild.
-Thank you so much, chef.
696
00:27:06,567 --> 00:27:10,066
Chef Mamba, it's so damn good.
697
00:27:10,066 --> 00:27:12,066
The stroganoff is used
for the gravy
698
00:27:12,066 --> 00:27:13,266
and essentially the sauce,
699
00:27:13,266 --> 00:27:14,867
and it gives the viscosity
and texture
700
00:27:14,867 --> 00:27:16,567
and it also somehow protected
your ostrich
701
00:27:16,567 --> 00:27:18,567
from being overcooked and dry.
702
00:27:18,567 --> 00:27:20,200
[Cliff] I'm not going to say
anything different
703
00:27:20,266 --> 00:27:21,567
than the other two chefs
have said.
704
00:27:21,567 --> 00:27:23,767
It's a very, very good plate
of food.
705
00:27:23,767 --> 00:27:26,567
-Thank you, chef. Thank you.
-Finally, Chef Dan.
706
00:27:26,567 --> 00:27:30,266
I made
a grilled ostrich fan
with grilled broccoli,
707
00:27:30,266 --> 00:27:31,867
some buttery whipped potatoes,
708
00:27:31,867 --> 00:27:34,767
a little bit of truffle
stroganoff gravy.
709
00:27:41,667 --> 00:27:44,367
The ostrich fan fillet
is great.
710
00:27:44,367 --> 00:27:46,166
You know, it's well-seasoned.
711
00:27:46,166 --> 00:27:48,667
I'm actually happy
that the truffle
is in... Is in the sauce.
712
00:27:48,667 --> 00:27:51,867
It's actually, you know,
one of the better uses
713
00:27:51,867 --> 00:27:53,000
of the truffle.
714
00:27:53,066 --> 00:27:57,567
The sauce is a little sweet,
um, with the Marsala.
715
00:27:57,567 --> 00:27:58,667
-A little...
-Sure.
716
00:27:58,667 --> 00:28:00,300
[Cliff] ...a little,
a little bit heavy-handed.
717
00:28:00,367 --> 00:28:01,800
-I love where you were going.
-[Dan] Yeah.
718
00:28:01,867 --> 00:28:03,600
Um, but just a little bit
of restraint.
719
00:28:03,667 --> 00:28:05,545
I mean, I would bathe
in mashed potatoes
like this, frankly.
720
00:28:05,545 --> 00:28:06,767
I mean, I would bathe
in mashed potatoes
like this, frankly.
721
00:28:06,767 --> 00:28:08,000
-So thank you.
-Thanks. Thank you.
722
00:28:08,000 --> 00:28:10,166
And then the potatoes
with the ostrich fan fillet
723
00:28:10,166 --> 00:28:12,400
are really smart,
but the sauce is sweet.
724
00:28:12,467 --> 00:28:13,467
Okay.
725
00:28:14,367 --> 00:28:15,900
And maybe the Marsala
just needs to come down
726
00:28:15,967 --> 00:28:18,900
a little bit more to like
cook some of that
residual sugar out of it.
727
00:28:18,967 --> 00:28:21,100
-But I keep going back
and eating it.
-Thank you.
728
00:28:21,100 --> 00:28:22,900
[Marc] I'm agreeing
with everything
they're saying.
729
00:28:22,967 --> 00:28:26,000
The mashed potatoes are great,
stroganoff sauce, great.
730
00:28:26,066 --> 00:28:28,300
-This is a proper main course.
-Thank you.
731
00:28:28,367 --> 00:28:29,867
All right.
Chef Dan, thank you.
732
00:28:29,867 --> 00:28:31,667
-Thank you.
-Okay.
733
00:28:31,667 --> 00:28:33,900
Who gets to stay for dessert?
734
00:28:33,967 --> 00:28:35,400
I'll tell you soon.
735
00:28:35,467 --> 00:28:35,545
[Mamba] The judges say
that my entree was good.
736
00:28:35,545 --> 00:28:38,600
[Mamba] The judges say
that my entree was good.
737
00:28:38,667 --> 00:28:39,667
They loved it.
738
00:28:39,667 --> 00:28:41,500
So I'm confident 100%
that I'm safe.
739
00:28:42,467 --> 00:28:43,500
[Kevin] Whoo!
740
00:28:43,567 --> 00:28:45,667
Man, my mind's going
a million miles an hour.
741
00:28:45,667 --> 00:28:47,567
This wasn't as strong
as I had hoped,
742
00:28:47,567 --> 00:28:49,800
but I've shown off technique.
I've shown off skill.
743
00:28:49,867 --> 00:28:51,800
And so, you know, I hope
to get to continue to do that
744
00:28:51,867 --> 00:28:52,867
in the dessert round.
745
00:28:53,667 --> 00:28:55,000
[Dan] What's worrying me
about my dish
746
00:28:55,000 --> 00:28:56,500
is that the sauce
was a little sweet,
747
00:28:56,567 --> 00:28:59,100
but hopefully, I can sneak
through to the third round.
748
00:29:15,467 --> 00:29:18,767
So, whose dish
is on the chopping block?
749
00:29:28,800 --> 00:29:30,567
Chef Kevin,
you've been chopped.
750
00:29:30,567 --> 00:29:31,767
Judges.
751
00:29:31,767 --> 00:29:34,000
Chef Kevin, unfortunately,
your ostrich fan fillet
752
00:29:34,000 --> 00:29:36,467
was undercooked,
and none of us could find
753
00:29:36,467 --> 00:29:39,100
the beef stroganoff taco
represented in your dish.
754
00:29:39,100 --> 00:29:40,667
And so we have to chop you.
755
00:29:41,200 --> 00:29:41,541
Thank you, chefs.
756
00:29:41,541 --> 00:29:42,400
Thank you, chefs.
757
00:29:43,800 --> 00:29:45,867
[Kevin] Uh, you know,
I'm a little disappointed,
758
00:29:45,867 --> 00:29:47,500
but I put
my best foot forward.
759
00:29:47,567 --> 00:29:49,667
I'm proud of the effort
and ultimately,
760
00:29:49,667 --> 00:29:51,100
it just didn't go my way.
761
00:29:54,266 --> 00:29:58,100
Chef Dan, Chef Mamba,
feel like you have
momentum on your side?
762
00:29:58,100 --> 00:30:00,367
-I got this.
-I came here to win.
763
00:30:00,367 --> 00:30:02,867
Let's hope the dessert basket
is kind to you.
764
00:30:06,467 --> 00:30:07,667
Open it up.
765
00:30:10,467 --> 00:30:11,541
-And your third...
-Wow.
766
00:30:11,541 --> 00:30:11,867
-And your third...
-Wow.
767
00:30:11,867 --> 00:30:14,600
[Ted] ...and final dishes
must include yeast
extract spread...
768
00:30:14,667 --> 00:30:16,567
I never used that before.
769
00:30:16,567 --> 00:30:19,166
Yeast extract spread?
What are we in, Australia?
770
00:30:20,300 --> 00:30:22,266
Some type of citrus.
771
00:30:22,266 --> 00:30:24,500
[Ted] ...pink
variegated lemons...
772
00:30:24,567 --> 00:30:26,467
-Creamy cheese.
-[Ted] ...heavy cream...
773
00:30:27,667 --> 00:30:28,667
All right.
774
00:30:28,667 --> 00:30:30,667
[Ted] ...and blueberry
pancake pie.
775
00:30:30,667 --> 00:30:32,367
Blueberry pie.
776
00:30:34,767 --> 00:30:35,900
I think I can work with this.
777
00:30:35,967 --> 00:30:37,000
Okay.
778
00:30:37,000 --> 00:30:38,266
Thirty minutes.
779
00:30:40,467 --> 00:30:41,541
Clock starts now.
780
00:30:41,541 --> 00:30:41,800
Clock starts now.
781
00:30:41,867 --> 00:30:43,266
[Tiffani] All right, guys.
Here we go.
782
00:30:43,266 --> 00:30:44,367
Come on.
783
00:30:48,166 --> 00:30:49,800
The chefs have
yeast extract spread,
784
00:30:49,867 --> 00:30:51,500
which is essentially
brewer's yeast
785
00:30:51,567 --> 00:30:52,667
that's been brought down.
786
00:30:52,667 --> 00:30:54,567
-It's like a very...
-Past molasses.
787
00:30:54,567 --> 00:30:56,000
-Past molasses, yeah.
-[Cliff] Yeah.
788
00:30:56,000 --> 00:30:58,800
It's, like, if you were to try
and spread honey cold,
789
00:30:58,867 --> 00:31:00,166
it's that consistency.
790
00:31:00,166 --> 00:31:01,500
And it is so powerful,
791
00:31:01,567 --> 00:31:04,100
almost like if you would think
of almost rancid molasses,
792
00:31:04,100 --> 00:31:05,767
I think you might want
to describe it as.
793
00:31:05,767 --> 00:31:07,467
And by the way, people love it
794
00:31:07,467 --> 00:31:09,300
-or they hate it.
-[Tiffani] Or they hate it.
Yeah.
795
00:31:09,367 --> 00:31:11,300
If you weren't raised on it,
you don't love it. That's it.
796
00:31:11,367 --> 00:31:11,541
Yeah, I like it,
like some people,
in small doses.
797
00:31:11,541 --> 00:31:13,000
Yeah, I like it,
like some people,
in small doses.
798
00:31:13,066 --> 00:31:14,200
Yeah.
799
00:31:14,266 --> 00:31:16,000
[Tiffani] I think
it's a layup for a caramel.
800
00:31:16,000 --> 00:31:18,367
You could turn that
into a caramel really easily.
801
00:31:18,367 --> 00:31:20,166
[Dan] Yeast extract spread,
all right.
802
00:31:20,166 --> 00:31:22,000
I got a nice umami flavor
in there,
803
00:31:22,066 --> 00:31:24,367
and I'm just thinking,
I can make a nice caramel.
804
00:31:24,367 --> 00:31:26,166
So I'm making
yeast extract caramel
805
00:31:26,166 --> 00:31:29,066
with a blueberry pancake
pie parfait.
806
00:31:30,567 --> 00:31:33,166
Mamba is a true competitor,
a fighter.
807
00:31:33,166 --> 00:31:34,967
But that doesn't mean
that I'm not going to try
to whip his butt.
808
00:31:37,867 --> 00:31:39,700
[Mamba] Dan is very
strong competitor
809
00:31:39,767 --> 00:31:41,541
and I see
how experienced he is.
810
00:31:41,541 --> 00:31:43,266
and I see
how experienced he is.
811
00:31:43,266 --> 00:31:44,900
But I feel, at this point,
812
00:31:44,967 --> 00:31:47,166
we have equal chance
to win this competition.
813
00:31:48,600 --> 00:31:51,300
In Burundi,
sugar is very expensive
814
00:31:51,367 --> 00:31:54,467
and I have very little
experience with my dessert,
815
00:31:54,467 --> 00:31:57,100
but we make chapati
for breakfast.
816
00:31:57,100 --> 00:31:59,100
Chapati is similar to a crepe.
817
00:31:59,166 --> 00:32:02,266
I'm making a blueberry
and strawberry chapati.
818
00:32:02,266 --> 00:32:06,266
For my chapati dough,
I'm using egg, flour,
yeast extract
819
00:32:06,266 --> 00:32:09,767
and sugar
and I'm grinding cardamom
820
00:32:09,767 --> 00:32:11,541
and then I'm seasoning
my chapati with cardamom.
821
00:32:11,541 --> 00:32:12,367
and then I'm seasoning
my chapati with cardamom.
822
00:32:13,900 --> 00:32:15,567
If I win $10,000,
823
00:32:15,567 --> 00:32:17,467
I will donate the money
to Freedom House.
824
00:32:17,467 --> 00:32:19,967
Freedom House
is a shelter in Detroit
825
00:32:19,967 --> 00:32:23,066
where my wife and I, we lived
in when our kid was born.
826
00:32:23,066 --> 00:32:24,767
So, that shelter for us
is like home.
827
00:32:27,000 --> 00:32:28,500
Twenty minutes to go, chefs.
828
00:32:30,266 --> 00:32:34,367
Judges, the blueberry pancake
pie sounds a little weird.
Is it?
829
00:32:34,367 --> 00:32:36,000
It's delicious.
830
00:32:36,000 --> 00:32:37,600
It's pretty yum, yum,
give me some.
831
00:32:37,667 --> 00:32:40,500
It tastes like exactly
what you expect it
to taste like.
832
00:32:40,567 --> 00:32:41,541
It is blueberry,
pancake, maple.
833
00:32:41,541 --> 00:32:43,300
It is blueberry,
pancake, maple.
834
00:32:43,367 --> 00:32:45,000
It tastes like breakfast
and dreams.
835
00:32:46,066 --> 00:32:47,767
I'm taking
the blueberry pancake pie
836
00:32:47,767 --> 00:32:49,367
and I cut it into pieces
837
00:32:49,367 --> 00:32:51,467
and I put it in the oven
to crisp the whole thing up
838
00:32:51,467 --> 00:32:53,200
and use that as a base
for my parfait.
839
00:32:53,266 --> 00:32:54,533
Mamba, how are you doing, man?
840
00:32:54,533 --> 00:32:56,767
-I'm doing all right, man.
How about you?
-I'm all right.
841
00:32:56,767 --> 00:32:59,166
You're the king of surprises
today, man.
842
00:32:59,166 --> 00:33:00,500
Can't trust you.
843
00:33:00,567 --> 00:33:03,700
Dude, this guy has every trick
under the sun up his sleeve.
844
00:33:03,767 --> 00:33:06,200
He is just like a magician
over there.
845
00:33:06,266 --> 00:33:08,467
[Mamba] I get my chapati
dough into the pan
846
00:33:08,467 --> 00:33:10,367
and then
from my chapati filling,
847
00:33:10,367 --> 00:33:11,541
I'm using the blueberry
from the blueberry pie
848
00:33:11,541 --> 00:33:13,967
I'm using the blueberry
from the blueberry pie
849
00:33:13,967 --> 00:33:15,567
and then my heavy cream.
850
00:33:17,200 --> 00:33:20,166
And then I add in the juice
from the pink lemon.
851
00:33:23,166 --> 00:33:24,467
Ten minutes to go, chefs.
852
00:33:24,467 --> 00:33:27,367
We didn't talk about the pink
variegated lemons very much,
853
00:33:27,367 --> 00:33:28,567
but it tastes like a lemon.
854
00:33:28,567 --> 00:33:29,867
[Tiffani] Taste like a lemon.
855
00:33:29,867 --> 00:33:31,667
It looks fancy,
tastes like a lemon.
856
00:33:31,667 --> 00:33:33,166
It's... It's something
that can charge you
857
00:33:33,166 --> 00:33:34,867
a couple extra bucks
for at the grocery store.
858
00:33:34,867 --> 00:33:36,166
-Exactly.
-Oh, they got the pink one.
859
00:33:37,266 --> 00:33:38,800
[Dan] So I'm making
blueberry sauce.
860
00:33:38,867 --> 00:33:41,200
I stripped the blueberries off
of the blueberry pancake pie,
861
00:33:41,266 --> 00:33:41,541
and I put them in the blender
862
00:33:41,541 --> 00:33:42,367
and I put them in the blender
863
00:33:42,367 --> 00:33:44,266
with a little bit
of the variegated lemon juice.
864
00:33:44,266 --> 00:33:46,100
I put a little hot water,
and I just let it rip.
865
00:33:47,667 --> 00:33:49,266
Five minutes to get it
done, chefs.
866
00:33:51,266 --> 00:33:53,100
[Mamba] I go flip-off
on my chapati
867
00:33:53,100 --> 00:33:55,900
and it's completely burned.
868
00:33:55,967 --> 00:33:58,367
Guys, Mamba just burned
one of his chapatis.
869
00:33:58,367 --> 00:34:00,100
-Whoa.
-[Marc] And he's got
to start over.
870
00:34:00,100 --> 00:34:01,600
Oh, my God.
871
00:34:01,600 --> 00:34:03,600
[Dan] Mamba
is burning his crepes
and it's pretty risky
872
00:34:03,667 --> 00:34:05,200
to do what he's doing
right now.
873
00:34:05,266 --> 00:34:07,200
-He's running out of time.
-That pan is hot.
874
00:34:07,266 --> 00:34:09,000
[Tiffani] Get it off the heat.
Get it off the heat.
875
00:34:09,066 --> 00:34:10,867
-Just don't do it again.
-Get it off the heat.
876
00:34:10,867 --> 00:34:11,541
Turn the heat down.
877
00:34:11,541 --> 00:34:12,667
Turn the heat down.
878
00:34:12,667 --> 00:34:14,367
[Mamba] I'm panicking
right now
879
00:34:14,367 --> 00:34:16,100
and I'm running out of time.
880
00:34:16,100 --> 00:34:18,467
I cannot forgive myself
if I mess up.
881
00:34:29,467 --> 00:34:31,266
Mamba just burnt his chapati.
882
00:34:31,266 --> 00:34:33,166
-[Cliff] Whoa.
-[Marc] And he's got
to start over.
883
00:34:34,200 --> 00:34:37,266
My chapati's burned,
I don't want to mess up
884
00:34:37,266 --> 00:34:41,767
with this last dish. I hope
I can get enough cooking time.
885
00:34:41,767 --> 00:34:42,967
Right behind, chef.
Right behind.
886
00:34:42,967 --> 00:34:44,000
Coming down. Coming down.
887
00:34:45,300 --> 00:34:47,567
Two minute warning, chefs.
888
00:34:47,567 --> 00:34:49,100
[Marc sighs] Wow.
889
00:34:49,100 --> 00:34:50,667
Guys, time to move now.
890
00:34:50,667 --> 00:34:52,767
Heavy cream.
This is an absolute gift.
891
00:34:52,767 --> 00:34:53,934
I can make whipped cream here.
892
00:34:53,967 --> 00:34:55,021
So I had a little bit of maple
and some vanilla.
893
00:34:55,021 --> 00:34:56,100
So I had a little bit of maple
and some vanilla.
894
00:34:58,600 --> 00:35:00,066
One minute to go, chefs.
895
00:35:01,300 --> 00:35:02,667
[Marc] Come on, guys,
you can do this.
896
00:35:02,667 --> 00:35:03,767
Let's get all the ingredients.
897
00:35:03,767 --> 00:35:05,166
[Cliff] Let's go, Dan.
Let's go, Mamba.
898
00:35:05,166 --> 00:35:06,567
Make sure it's all four.
899
00:35:06,567 --> 00:35:08,567
[Mamba] I'm watching
the clock, the time
is running.
900
00:35:08,567 --> 00:35:13,700
I'm being nervous
because this is not getting
ready on time.
901
00:35:16,166 --> 00:35:17,867
[Ted] Final seconds
of the final round, chefs.
902
00:35:17,867 --> 00:35:18,967
[Marc] Come on, let's do it.
903
00:35:18,967 --> 00:35:23,767
[Ted] Ten, nine,
eight, seven, six,
904
00:35:23,767 --> 00:35:25,021
five, four, three, two, one.
905
00:35:25,021 --> 00:35:28,767
five, four, three, two, one.
906
00:35:28,767 --> 00:35:31,567
-Time's up.
-[Cliff] All right.
907
00:35:31,567 --> 00:35:33,100
[Tiffani] You're a nail-biter.
908
00:35:34,600 --> 00:35:35,967
[Dan] I'm worried about Mamba.
909
00:35:35,967 --> 00:35:37,600
This crepe
he's got over there,
it looks awesome.
910
00:35:37,667 --> 00:35:40,266
And I'm a little nervous.
So let's see what happens.
911
00:35:40,266 --> 00:35:42,300
[Mamba] I worry about
what Dan did.
912
00:35:42,367 --> 00:35:44,000
Presentation he has
is amazing,
913
00:35:44,066 --> 00:35:46,367
but I'm so proud of me
what I did there.
914
00:35:46,367 --> 00:35:47,500
I feel very confident.
915
00:35:47,567 --> 00:35:49,066
Hopefully, it's going
to be the best.
916
00:35:55,200 --> 00:35:57,800
Chef Mamba, Chef Dan,
for the dessert round,
917
00:35:57,867 --> 00:36:00,300
you got yeast extract spread,
918
00:36:00,367 --> 00:36:02,266
pink variegated lemons,
919
00:36:02,266 --> 00:36:05,600
heavy cream and a blueberry
pancake pie.
920
00:36:05,667 --> 00:36:07,100
Chef Dan, what do we have?
921
00:36:07,100 --> 00:36:10,667
I made a blueberry
pancake pie parfait,
922
00:36:10,667 --> 00:36:13,667
and I put
some of the vegetable spread
in the caramel,
923
00:36:13,667 --> 00:36:16,467
and I took
some of the blueberries
off the top of the pancake pie
924
00:36:16,467 --> 00:36:18,967
and I pureed that
with a little bit
of the citrus.
925
00:36:21,667 --> 00:36:23,266
Wow. This is very comforting.
926
00:36:24,467 --> 00:36:25,021
It's interesting, the contents
in the bottom were hot.
927
00:36:25,021 --> 00:36:27,266
It's interesting, the contents
in the bottom were hot.
928
00:36:27,266 --> 00:36:28,767
Kind of melted in there
929
00:36:28,767 --> 00:36:31,300
and the coolness
of the whipped cream
in the top
930
00:36:31,367 --> 00:36:33,000
and the warmth
of that caramel,
931
00:36:33,000 --> 00:36:35,567
I thought that was really,
really, a really good bite.
932
00:36:35,567 --> 00:36:37,266
And all the flavors
work together.
933
00:36:38,367 --> 00:36:40,867
Umm, Chef Dan,
where's the lemon?
934
00:36:40,867 --> 00:36:43,200
So I put the lemon
in the blueberry puree.
935
00:36:43,266 --> 00:36:45,667
[Tiffani] We give you, like,
you know, a $15 fancy lemon,
936
00:36:45,667 --> 00:36:47,867
-we got to see it
at some point.
-Sure.
937
00:36:47,867 --> 00:36:50,000
It's delicious. It is.
938
00:36:50,000 --> 00:36:54,166
But for me, the pieces
of the blueberry pancake pie
939
00:36:54,166 --> 00:36:55,021
are very, very clunky.
940
00:36:55,021 --> 00:36:56,367
are very, very clunky.
941
00:36:56,367 --> 00:36:58,266
I wish
there was a fresher component.
942
00:36:58,266 --> 00:37:00,700
So, yes, more of the lemon.
943
00:37:00,767 --> 00:37:02,000
I got it.
944
00:37:02,066 --> 00:37:03,166
[Ted] Thank you, Chef Dan.
945
00:37:03,166 --> 00:37:04,667
Finally, Chef Mamba.
946
00:37:04,667 --> 00:37:08,467
[Mamba] I made for you
chapati with blueberries
and strawberries.
947
00:37:08,467 --> 00:37:12,867
And then I put inside
heavy cream
and some lemon in it.
948
00:37:14,266 --> 00:37:15,800
I saw you muddling cardamom.
949
00:37:15,867 --> 00:37:18,000
Yeah, yeah.
It was black cardamom.
950
00:37:18,000 --> 00:37:20,166
[Cliff] When you powdered
the cardamom, did you...
951
00:37:20,166 --> 00:37:21,367
Did you strain it afterwards
952
00:37:21,367 --> 00:37:23,300
or did it go right
into the batter?
953
00:37:23,367 --> 00:37:24,800
No, I tried...
I didn't strain it,
954
00:37:24,867 --> 00:37:25,021
but I took it out
and I make sure,
955
00:37:25,021 --> 00:37:26,500
but I took it out
and I make sure,
956
00:37:26,567 --> 00:37:28,867
like, I have the finest I can.
957
00:37:28,867 --> 00:37:32,000
All right. Well,
it's... It's definitely
cardamom forward.
958
00:37:32,066 --> 00:37:33,333
It's too much cardamom for me.
959
00:37:33,333 --> 00:37:35,800
And it's taking away
from all of the work
that you did.
960
00:37:37,166 --> 00:37:39,266
[Marc] Did you get
the last one that he made?
961
00:37:39,266 --> 00:37:41,100
-The last crepe?
-I did.
962
00:37:41,166 --> 00:37:44,767
[Marc] That's interesting,
because I'm not getting
as strong a cardamom flavor.
963
00:37:44,767 --> 00:37:46,467
All the cardamom must
have soaked to the bottom.
964
00:37:46,467 --> 00:37:47,700
I bet you got
90% of the cardamom.
965
00:37:47,767 --> 00:37:49,467
[Mamba] Yeah, that was settled
in the bottom
966
00:37:49,467 --> 00:37:51,266
by the time I was rushing
to make that one, that's...
967
00:37:51,266 --> 00:37:52,800
Maybe that's what stay
in the bottom.
968
00:37:52,800 --> 00:37:54,767
We're obviously seeing some,
I think some inconsistencies
with the chapati
969
00:37:54,767 --> 00:37:55,021
and the amount of cardamom
in there.
970
00:37:55,021 --> 00:37:56,467
and the amount of cardamom
in there.
971
00:37:56,467 --> 00:37:58,667
But the chapati itself,
I love the thickness.
972
00:37:58,667 --> 00:38:01,867
I love the chew.
I love the texture of it.
973
00:38:01,867 --> 00:38:03,900
-That's great.
-Thank you, chef.
974
00:38:03,967 --> 00:38:05,867
I like the flavor
of the chapati.
975
00:38:05,867 --> 00:38:08,867
And I think using
the blueberry pancake
pie puree
976
00:38:08,867 --> 00:38:10,100
with the heavy cream,
977
00:38:10,166 --> 00:38:11,800
the lemon makes
all the difference
in the world
978
00:38:11,867 --> 00:38:14,767
because we have this pan...
Blueberry pancake pie
that's very rich.
979
00:38:14,767 --> 00:38:17,266
And so the lemon cuts
through that and helps out.
980
00:38:17,266 --> 00:38:18,867
I think
this is just really smart.
981
00:38:18,867 --> 00:38:20,066
Thank you, chef.
982
00:38:20,066 --> 00:38:22,066
Okay. Chef Mamba, thank you.
983
00:38:22,066 --> 00:38:23,000
Thank you.
984
00:38:24,467 --> 00:38:25,021
The Chopped champion
gets $10,000
985
00:38:25,021 --> 00:38:26,967
The Chopped champion
gets $10,000
986
00:38:26,967 --> 00:38:28,967
and bragging rights forever.
987
00:38:28,967 --> 00:38:31,367
We'll find out very soon
who the winner is.
988
00:38:31,367 --> 00:38:32,567
Thank you, chefs.
989
00:38:38,066 --> 00:38:39,667
Judges, there was
no special theme
990
00:38:39,667 --> 00:38:42,200
for this competition,
no wild twists.
991
00:38:42,266 --> 00:38:45,367
But, man, those baskets.
992
00:38:45,367 --> 00:38:47,266
There were some
challenging components
993
00:38:47,266 --> 00:38:48,967
in these baskets for sure.
994
00:38:48,967 --> 00:38:51,000
I would say
the... The appetizer round
995
00:38:51,000 --> 00:38:53,600
was probably the trickiest
for me at least.
996
00:38:53,667 --> 00:38:55,021
Chai tea latte was so sweet.
997
00:38:55,021 --> 00:38:56,100
Chai tea latte was so sweet.
998
00:38:56,166 --> 00:38:59,667
But I thought
Dan did a great job
utilizing the chai.
999
00:38:59,667 --> 00:39:00,967
Sort of, you know,
sort of balancing it out,
1000
00:39:00,967 --> 00:39:02,500
bringing a little bit of heat.
1001
00:39:02,500 --> 00:39:05,100
-And he cooked
those scallops perfectly.
-[Tiffani] Perfectly.
1002
00:39:05,166 --> 00:39:07,000
[Marc] But it was really
the non-editing
1003
00:39:07,000 --> 00:39:09,000
of either the green curry
or the miso.
1004
00:39:09,000 --> 00:39:10,200
Right.
1005
00:39:10,200 --> 00:39:12,600
He needed to really stick
to one and emphasize it more.
1006
00:39:12,667 --> 00:39:14,000
And then we went
to Mamba's dish
1007
00:39:14,000 --> 00:39:15,800
and saw what he did
with the chai tea.
1008
00:39:15,867 --> 00:39:18,467
It was almost
as if that dish was enhanced
1009
00:39:18,467 --> 00:39:20,367
by the chai tea sauce
that he made.
1010
00:39:20,367 --> 00:39:23,000
Everything about that dish
just sort of blew me away.
1011
00:39:23,066 --> 00:39:24,567
We all heard Mamba say,
1012
00:39:24,567 --> 00:39:25,021
"I've never worked
with scallops before,"
1013
00:39:25,021 --> 00:39:26,266
"I've never worked
with scallops before,"
1014
00:39:26,266 --> 00:39:28,200
but as it turns out,
he delivered a dish
1015
00:39:28,266 --> 00:39:29,800
that was... It was pretty
freaking delicious.
1016
00:39:29,867 --> 00:39:31,100
[Tiffani] Yummy.
1017
00:39:31,100 --> 00:39:33,467
I was just disappointed that
Mamba gave us that side sauce
1018
00:39:33,467 --> 00:39:34,967
with the spice and the tomato,
1019
00:39:34,967 --> 00:39:36,867
that really just
did not belong.
1020
00:39:36,867 --> 00:39:40,567
In the entree round,
Dan's... Dan's ostrich,
1021
00:39:40,567 --> 00:39:43,867
it was good straight
forward food, you know.
1022
00:39:43,867 --> 00:39:45,800
[Tiffani] But the Marsala
had no business being there.
1023
00:39:45,867 --> 00:39:48,066
-[Cliff] Way to sweet.
Way to sweet.
-[Tiffani] It was so sweet.
1024
00:39:48,066 --> 00:39:51,166
Mamba made a dish
that was stupendous.
1025
00:39:51,166 --> 00:39:55,021
The way he cut up that meat
and massaging in the spices
and the truffles,
1026
00:39:55,021 --> 00:39:55,967
The way he cut up that meat
and massaging in the spices
and the truffles,
1027
00:39:55,967 --> 00:39:58,367
the way he sliced them thin
and they warm themselves
1028
00:39:58,367 --> 00:40:01,266
on those spices, that was
a real home run for me.
1029
00:40:01,266 --> 00:40:04,467
I mean, this was a competition
that ended up really exciting.
1030
00:40:04,467 --> 00:40:06,700
The two very,
very deserving candidates
1031
00:40:06,767 --> 00:40:08,266
who really gave their all.
1032
00:40:08,266 --> 00:40:09,467
Yep.
1033
00:40:15,100 --> 00:40:17,266
I want to go home with a win.
I feel that I deserve it.
1034
00:40:17,266 --> 00:40:19,367
I feel that I, you know,
was consistent
1035
00:40:19,367 --> 00:40:20,867
and just rock solid
all the way through.
1036
00:40:20,867 --> 00:40:22,200
I really just want
to go home the champ.
1037
00:40:23,400 --> 00:40:25,021
I want to win not only to make
my family proud.
1038
00:40:25,021 --> 00:40:26,367
I want to win not only to make
my family proud.
1039
00:40:26,367 --> 00:40:28,867
I want to win
to make Burundi proud.
1040
00:40:28,867 --> 00:40:31,667
I want to inspire
other refugees like me.
1041
00:40:31,667 --> 00:40:35,000
So whose dish
is on the chopping block?
1042
00:40:44,667 --> 00:40:47,367
Chef Dan, you've been chopped.
Judges.
1043
00:40:49,066 --> 00:40:50,967
[Marc] Dan,
in the appetizer round,
1044
00:40:50,967 --> 00:40:54,266
we felt like you tried
really hard to dampen down
1045
00:40:54,266 --> 00:40:55,021
that chai tea latte, but,
1046
00:40:55,021 --> 00:40:57,000
that chai tea latte, but,
1047
00:40:57,066 --> 00:40:59,867
you know, you tried to go
with the curry
or with the miso,
1048
00:40:59,867 --> 00:41:02,166
and you kind of needed to pick
one direction or another
1049
00:41:02,166 --> 00:41:03,900
and really push it
a little bit harder.
1050
00:41:03,967 --> 00:41:05,367
In the main course, we felt
1051
00:41:05,367 --> 00:41:07,500
that the sweetness
of the Marsala didn't work.
1052
00:41:07,567 --> 00:41:10,567
And in the dessert we really
couldn't detect the lemons.
1053
00:41:10,567 --> 00:41:12,266
And so we had to chop you.
1054
00:41:12,800 --> 00:41:13,900
That's all right.
1055
00:41:13,967 --> 00:41:15,166
-You did great.
-[Cliff] Thank you.
1056
00:41:15,166 --> 00:41:16,567
[Tiffani] We loved
having you here.
1057
00:41:16,567 --> 00:41:17,767
Thank you.
1058
00:41:17,800 --> 00:41:19,500
-[Tiffani] You're great, yeah.
-[Marc] Great to meet you.
1059
00:41:19,567 --> 00:41:22,367
You know, I wish
I could have won,
but Mamba deserved it, man.
1060
00:41:22,367 --> 00:41:24,066
And I'm really happy for him.
1061
00:41:24,066 --> 00:41:25,021
I live to fight another day.
1062
00:41:25,021 --> 00:41:26,367
I live to fight another day.
1063
00:41:26,367 --> 00:41:29,500
And that means, Chef Mamba,
you are the Chopped champion.
1064
00:41:29,567 --> 00:41:31,767
-Congratulations.
-[Tiffani] Yes! Yes, you are.
1065
00:41:31,767 --> 00:41:33,100
Nicely done.
1066
00:41:34,166 --> 00:41:36,000
I'm just happy and...
1067
00:41:37,367 --> 00:41:38,867
Emotional, you can see it.
1068
00:41:38,867 --> 00:41:40,266
I want to say thank you
to my wife.
1069
00:41:40,266 --> 00:41:44,100
She's the number one believer.
Thank you so much.
1070
00:41:44,166 --> 00:41:45,467
Keep doing what you're doing.
1071
00:41:45,467 --> 00:41:46,834
-Congrats.
-[Mamba] Thank you, chef.
1072
00:41:46,834 --> 00:41:49,667
This win is not only for me,
it's for my wife,
my daughters.
1073
00:41:49,667 --> 00:41:51,300
-Congratulations. Awesome.
-Thank you, chef.
1074
00:41:51,367 --> 00:41:52,800
And it's for the refugees
1075
00:41:52,867 --> 00:41:55,021
who are coming in this
country to start a new life.
1076
00:41:55,021 --> 00:41:56,100
who are coming in this
country to start a new life.
1077
00:41:56,100 --> 00:41:57,800
I don't know
how I can describe
the happiness I have.