1
00:00:01,300 --> 00:00:02,367
I think we're all ready
to be dazzled.
2
00:00:02,367 --> 00:00:03,767
[Andrew] There's no room
for mistakes.
3
00:00:03,767 --> 00:00:06,100
[Bre chuckles] I'm ready
to take it all.
4
00:00:06,100 --> 00:00:07,667
[Giuseppe] Don't underestimate
a pop-up chef.
5
00:00:07,667 --> 00:00:10,567
My heart feels like
it's working over-time
watching this.
6
00:00:10,567 --> 00:00:11,600
[Tess] Are you kidding me?
7
00:00:11,667 --> 00:00:14,000
I'm loud and my food
is even louder.
8
00:00:14,000 --> 00:00:15,066
Yeah!
9
00:00:15,066 --> 00:00:16,567
[GZ] That 30 minutes
is not your friend.
10
00:00:17,467 --> 00:00:18,800
Oh!
11
00:00:18,867 --> 00:00:20,767
We've never seen
one like this.
12
00:00:20,767 --> 00:00:22,367
I think we just lost a chef.
13
00:00:22,367 --> 00:00:23,900
[Ted] This has been
unprecedented.
14
00:00:23,967 --> 00:00:25,300
[Bre] This is my
worst nightmare.
15
00:00:25,367 --> 00:00:26,400
Oh, no.
16
00:00:26,467 --> 00:00:28,166
You need to probably
go to the hospital.
17
00:00:29,600 --> 00:00:30,000
[clock ticks]
18
00:00:30,000 --> 00:00:31,166
[clock ticks]
19
00:00:32,500 --> 00:00:33,900
[Andrew] When you're working
at the highest level
20
00:00:33,967 --> 00:00:35,900
and multi
Michelin-star restaurants,
21
00:00:35,967 --> 00:00:37,400
there's no room for mistakes.
22
00:00:37,400 --> 00:00:39,967
You have to serve
world-class food
every single time.
23
00:00:41,367 --> 00:00:42,900
I'm a sous chef
in New York City.
24
00:00:42,967 --> 00:00:45,200
I've worked
at one Michelin star
Cafe Boulud,
25
00:00:45,266 --> 00:00:46,567
two star restaurant, Daniel
26
00:00:46,567 --> 00:00:49,166
and now, as a sous chef
at two star, Momofuku Ko.
27
00:00:49,900 --> 00:00:50,767
That will work.
28
00:00:50,767 --> 00:00:52,467
Being in French fine dining
29
00:00:52,467 --> 00:00:55,100
teaches you
an unrelenting standard,
30
00:00:55,166 --> 00:00:57,200
a willingness
to push yourself.
31
00:00:57,266 --> 00:00:59,166
I'm gonna run circles
around these other chefs.
32
00:01:02,700 --> 00:01:04,166
I like to have fun
in the kitchen.
33
00:01:06,166 --> 00:01:07,166
That's it.
34
00:01:07,166 --> 00:01:08,600
I'm from
Los Angeles, California
35
00:01:08,667 --> 00:01:10,767
and I'm a private chef
and caterer.
36
00:01:10,767 --> 00:01:13,266
I love to cook Southern food
with a little
37
00:01:13,266 --> 00:01:16,867
LA, Mexican street-food
fling to it.
38
00:01:16,867 --> 00:01:19,500
Gotta throw
a little Spanish flare
in everything I do.
39
00:01:19,567 --> 00:01:23,000
I've cooked
for an array of people
from Grammy-winning artists
40
00:01:23,000 --> 00:01:24,200
to celebrities.
41
00:01:24,266 --> 00:01:27,800
You name it, they've eaten
my food and loved it.
42
00:01:27,867 --> 00:01:29,166
The competition
better watch out
43
00:01:29,166 --> 00:01:30,000
'cause this LA girl
is coming to sweep.
44
00:01:30,000 --> 00:01:30,800
'cause this LA girl
is coming to sweep.
45
00:01:32,900 --> 00:01:35,867
[Giuseppe] I'm a sous chef
at Kreation Event Services
46
00:01:35,867 --> 00:01:38,500
in Tarzana, California.
47
00:01:38,567 --> 00:01:42,600
I travel across the world
and I run monthly pop-ups
with an ever changing menu
48
00:01:42,667 --> 00:01:43,834
based on my travels.
49
00:01:43,834 --> 00:01:45,867
So, it's something different,
something unique.
50
00:01:45,867 --> 00:01:47,567
Mmm, that smells good.
51
00:01:47,567 --> 00:01:50,000
The other chefs I'm gonna be
facing are restaurant chefs
52
00:01:50,066 --> 00:01:53,367
and I'm here to prove
to myself that I belong here.
53
00:01:53,367 --> 00:01:55,000
Don't underestimate
a pop-up chef.
54
00:01:55,066 --> 00:01:56,166
I'm here to win.
55
00:01:58,700 --> 00:02:00,000
[Tess] I'm tiny, but I'm loud.
56
00:02:00,000 --> 00:02:01,567
[Tess] I'm tiny, but I'm loud.
57
00:02:01,567 --> 00:02:03,467
I do tend to talk
to myself a lot.
58
00:02:03,467 --> 00:02:05,467
And my food is even louder.
59
00:02:05,467 --> 00:02:08,367
I work at Santa Fe...
as a sous chef.
60
00:02:08,367 --> 00:02:10,500
And I live in Brooklyn,
New York.
61
00:02:10,567 --> 00:02:11,700
I'm just concentrating on,
62
00:02:11,767 --> 00:02:14,000
like, "Okay, let's not
cut myself." [chuckles]
63
00:02:14,066 --> 00:02:16,567
I was born in Seoul, Korea.
64
00:02:16,567 --> 00:02:19,166
My style of cooking
is Korean food
65
00:02:19,166 --> 00:02:23,066
that is comforting, spicy,
lots of flavor.
66
00:02:23,066 --> 00:02:24,767
I really like
squishing things.
67
00:02:24,767 --> 00:02:27,166
My parents owned a cafeteria
all my life.
68
00:02:27,166 --> 00:02:29,100
I lived in commercial kitchens
69
00:02:29,100 --> 00:02:30,000
since I was very young.
70
00:02:30,000 --> 00:02:30,700
since I was very young.
71
00:02:30,767 --> 00:02:33,200
Sometimes, your calling
is just your calling
72
00:02:33,266 --> 00:02:34,767
and here I am.
73
00:02:37,100 --> 00:02:38,000
Hello, chefs!
74
00:02:38,066 --> 00:02:40,066
-Hey, how you doing, Ted?
-Hello.
75
00:02:40,066 --> 00:02:41,567
It feels so surreal.
76
00:02:41,567 --> 00:02:43,467
I've literally been watching
since season one.
77
00:02:43,467 --> 00:02:45,266
[chuckling] It's exciting.
78
00:02:45,266 --> 00:02:46,767
There are three rounds.
79
00:02:46,767 --> 00:02:49,266
Mandatory mystery ingredients
for each course.
80
00:02:49,266 --> 00:02:50,467
Oh, my God. Oh, my God.
81
00:02:50,467 --> 00:02:52,266
If your dish doesn't cut it,
82
00:02:52,266 --> 00:02:54,066
you'll be chopped.
83
00:02:54,066 --> 00:02:54,900
Not today.
84
00:02:55,767 --> 00:02:56,834
First thing's first,
85
00:02:56,867 --> 00:03:00,000
please acquaint yourself
with whatever is in these.
86
00:03:00,000 --> 00:03:00,066
please acquaint yourself
with whatever is in these.
87
00:03:04,166 --> 00:03:05,800
Open up your
appetizer baskets.
88
00:03:08,166 --> 00:03:09,467
Whoa!
89
00:03:09,467 --> 00:03:12,367
[Ted] And here we go.
It's fruity cereal crisps.
90
00:03:12,367 --> 00:03:14,667
That's a bummer.
91
00:03:14,667 --> 00:03:18,667
I'm racking my brain about
what I'm possibly gonna do
to cover up
92
00:03:18,667 --> 00:03:21,767
the just absurdly sweet nature
of this thing.
93
00:03:21,767 --> 00:03:23,467
[Ted] Rock shrimp.
94
00:03:23,467 --> 00:03:26,100
Rock shrimp, okay.
I like this.
95
00:03:26,166 --> 00:03:27,467
[Ted] Enoki mushrooms.
96
00:03:27,800 --> 00:03:28,667
Beautiful.
97
00:03:29,667 --> 00:03:30,000
I love enoki mushrooms.
98
00:03:30,000 --> 00:03:31,166
I love enoki mushrooms.
99
00:03:31,166 --> 00:03:33,567
They're really good.
Nice, earthy flavor.
100
00:03:33,567 --> 00:03:34,867
[Ted] And birria ramen.
101
00:03:35,467 --> 00:03:38,467
With, like... like pork?
102
00:03:38,467 --> 00:03:40,667
-[Ted] 20 minutes.
-Let's go.
103
00:03:40,667 --> 00:03:42,467
...goes with this.
104
00:03:42,467 --> 00:03:43,467
Time starts now.
105
00:03:43,467 --> 00:03:45,266
[all exclaiming]
106
00:03:45,266 --> 00:03:46,767
Behind, behind.
107
00:03:50,767 --> 00:03:53,767
Judges, lots of sweet
and salty and weird
and wonderful
108
00:03:53,767 --> 00:03:55,667
in this basket to de-tangle.
109
00:03:55,667 --> 00:03:57,200
Where to begin?
110
00:03:57,200 --> 00:03:59,467
You know, the beauty
of this basket really is that
shrimp is so lovely.
111
00:03:59,467 --> 00:04:00,000
If you soft sear and just
let it sit in the pan,
112
00:04:00,000 --> 00:04:02,400
If you soft sear and just
let it sit in the pan,
113
00:04:02,467 --> 00:04:03,900
take the pan off,
it will cook itself.
114
00:04:03,900 --> 00:04:06,367
[Tiffani] I can see it
in, like, fritters,
something like tempura.
115
00:04:06,367 --> 00:04:07,300
So lovely.
116
00:04:07,367 --> 00:04:09,166
I would do like a birria aioli
117
00:04:09,166 --> 00:04:10,667
and just dip that in.
118
00:04:10,667 --> 00:04:13,700
Hey. Uh-huh. Uh-huh.
I need the soy sauce.
119
00:04:13,767 --> 00:04:18,367
Birria ramen is made
from a consomme of beef
120
00:04:18,367 --> 00:04:21,266
that's typically used
to make barbacoa.
121
00:04:21,266 --> 00:04:23,467
So, the broth is the base
122
00:04:23,467 --> 00:04:24,867
and then, they put noodles.
123
00:04:24,867 --> 00:04:27,867
But it really has all those
Mexican flavors
124
00:04:27,867 --> 00:04:29,166
of the braised beef.
125
00:04:29,166 --> 00:04:30,000
Super-delicious.
126
00:04:30,000 --> 00:04:30,066
Super-delicious.
127
00:04:30,066 --> 00:04:31,700
Chef Andrew,
what are you working on?
128
00:04:31,767 --> 00:04:33,667
I'm working on
an anchovy aioli
129
00:04:34,567 --> 00:04:36,000
for a shrimp toast.
130
00:04:36,066 --> 00:04:38,266
-[Tiffani] Shrimp toast.
-Good thought, great idea.
131
00:04:38,266 --> 00:04:39,500
Ah-la-la.
132
00:04:39,500 --> 00:04:44,000
Shrimp toast is typically made
with a paste or a mousse
133
00:04:44,066 --> 00:04:46,500
made from shrimp
and egg whites.
134
00:04:46,567 --> 00:04:50,000
I get anchovies
and the soft-boiled egg
135
00:04:50,000 --> 00:04:52,667
from the ramen
into the food processor.
136
00:04:52,667 --> 00:04:55,567
I start emulsifying
in some canola oil,
137
00:04:55,567 --> 00:04:58,367
season with a little
rice wine vinegar
and some soy.
138
00:04:58,367 --> 00:04:59,467
After I get a sear
on my shrimp
139
00:04:59,467 --> 00:05:00,000
and get it into
the food processor,
140
00:05:00,000 --> 00:05:01,000
and get it into
the food processor,
141
00:05:01,000 --> 00:05:03,767
I add the cereal crisps
for texture
142
00:05:03,767 --> 00:05:05,467
and hopefully,
a little bit of sweetness.
143
00:05:05,867 --> 00:05:07,500
Ungodly sweet.
144
00:05:07,500 --> 00:05:10,467
My personal cooking style
is definitely rooted
in French technique.
145
00:05:10,467 --> 00:05:14,667
You would be hard-pressed
to find somebody who's studied
in better restaurants.
146
00:05:14,667 --> 00:05:17,700
And who approaches their craft
with as much intensity
147
00:05:17,767 --> 00:05:19,300
and drive as I do.
148
00:05:19,367 --> 00:05:20,967
I feel confident
that I possess
149
00:05:20,967 --> 00:05:24,400
all the technical skills
needed to win
this competition.
150
00:05:24,467 --> 00:05:27,467
Okay. Just gotta...
Just trying to take
a look at it.
151
00:05:27,467 --> 00:05:30,000
Oh, it's already peeled.
Yeah! Okay.
152
00:05:30,000 --> 00:05:31,367
Oh, it's already peeled.
Yeah! Okay.
153
00:05:31,367 --> 00:05:33,667
I was born in Seoul, Korea,
154
00:05:33,667 --> 00:05:36,266
so all the food
that I learnt to make
155
00:05:36,266 --> 00:05:37,800
has been Korean.
156
00:05:37,800 --> 00:05:41,300
Rock shrimp, I think,
would lend itself
really beautifully
157
00:05:41,367 --> 00:05:42,667
to make korokke,
158
00:05:42,667 --> 00:05:45,400
which is Korean-style
croquettes.
159
00:05:45,467 --> 00:05:48,200
I am making
rock shrimp fritters
160
00:05:48,266 --> 00:05:52,767
with braised enoki mushrooms
and a miso gravy.
161
00:05:52,767 --> 00:05:56,100
I'm thinking that I can use
the noodles
162
00:05:56,100 --> 00:05:58,867
as well as some of the meat
from the birria ramen.
163
00:05:58,867 --> 00:06:00,000
And I'm gonna be using
my fruity cereal crisps
164
00:06:00,000 --> 00:06:01,667
And I'm gonna be using
my fruity cereal crisps
165
00:06:01,667 --> 00:06:03,367
as a part of the breading.
166
00:06:05,667 --> 00:06:07,967
-They have this
fruity cereal crisps...
-[GZ] Yeah.
167
00:06:07,967 --> 00:06:10,500
which is
artificially flavored,
168
00:06:10,567 --> 00:06:12,467
artificially colored.
169
00:06:12,467 --> 00:06:15,000
Maybe, vinegar would be
a great way to just get
rid of it.
170
00:06:15,000 --> 00:06:16,266
Make a salad dressing.
171
00:06:18,567 --> 00:06:19,467
Oh, wow.
172
00:06:19,467 --> 00:06:20,667
These fruit crisps...
173
00:06:20,667 --> 00:06:23,066
My plan is to put
on my shrimp and fry it.
174
00:06:23,066 --> 00:06:25,000
I am doing a fried shrimp...
175
00:06:25,066 --> 00:06:26,000
Behind, Chef.
176
00:06:26,000 --> 00:06:27,867
With a cilantro
and ginger glaze.
177
00:06:27,867 --> 00:06:30,000
I grab a blender and I'm
throwing in some soy sauce,
178
00:06:30,000 --> 00:06:30,467
I grab a blender and I'm
throwing in some soy sauce,
179
00:06:30,467 --> 00:06:32,467
some mirin, cilantro as well.
180
00:06:32,467 --> 00:06:33,600
Some ginger.
181
00:06:33,667 --> 00:06:36,166
I am competing
for my wife, Taylor
182
00:06:36,166 --> 00:06:38,000
and my baby
that is not yet born.
183
00:06:38,066 --> 00:06:40,567
My wife and I have been doing
the adoption process
for about a year.
184
00:06:40,567 --> 00:06:42,266
We just got matched recently
185
00:06:42,266 --> 00:06:45,567
and so, that money will be
going towards bringing
baby-B home.
186
00:06:47,567 --> 00:06:48,867
[GZ] What's Chef Bre doing?
187
00:06:48,867 --> 00:06:52,066
Chef Bre, what are you making
in that food processor?
188
00:06:52,066 --> 00:06:53,100
[Bre chuckles]
189
00:06:53,166 --> 00:06:54,266
Hopefully, something
delicious, Chef.
190
00:06:54,266 --> 00:06:55,467
I got the shrimp in there,
191
00:06:55,467 --> 00:06:57,867
some of that fruity,
sweet stuff.
192
00:06:59,100 --> 00:07:00,000
I may be smiling,
but it's all just a facade.
193
00:07:00,000 --> 00:07:02,500
I may be smiling,
but it's all just a facade.
194
00:07:02,567 --> 00:07:04,400
I'm a very fierce competitor.
195
00:07:04,467 --> 00:07:06,467
I'm making
a rock shrimp fritter
196
00:07:06,467 --> 00:07:09,667
with a miso, enoki
ramen sauce.
197
00:07:09,667 --> 00:07:13,867
My grandmother instilled
a love and passion
for Southern food in me.
198
00:07:13,867 --> 00:07:15,266
The inspiration for this dish
199
00:07:15,266 --> 00:07:17,266
kinda comes from
the Southern tradition of it.
200
00:07:17,266 --> 00:07:18,500
If you don't know
what to do with it...
201
00:07:18,567 --> 00:07:19,400
Behind.
202
00:07:19,467 --> 00:07:20,467
Throw it in the fryer.
203
00:07:21,700 --> 00:07:23,467
Having watched Chopped
over the years,
204
00:07:23,467 --> 00:07:27,000
I know just how important
it is to lay claim to those
baskets in the fryer.
205
00:07:27,066 --> 00:07:28,767
So, Bre is frying
those dumplings.
206
00:07:29,600 --> 00:07:30,000
I'm worried about
a fryer jam-up
207
00:07:30,000 --> 00:07:31,367
I'm worried about
a fryer jam-up
208
00:07:31,367 --> 00:07:34,100
because I feel like
everybody is gonna do
a fritter or a something
209
00:07:34,166 --> 00:07:35,900
or something crispy
with the shrimp.
210
00:07:35,967 --> 00:07:37,467
But there's only one fryer.
211
00:07:38,066 --> 00:07:39,200
[Bre chuckles]
212
00:07:40,767 --> 00:07:43,767
Less than ten minutes
left, chefs! Let's go!
213
00:07:43,767 --> 00:07:47,567
Giuseppe hasn't even
opened the package
of rock shrimp yet.
214
00:07:47,567 --> 00:07:50,367
[Giuseppe] I'm spending
so much time on this glaze
215
00:07:50,367 --> 00:07:52,266
that I lose track of time.
216
00:07:52,266 --> 00:07:54,500
I finally open up
my rock shrimp
217
00:07:54,567 --> 00:07:55,900
and about to batter it.
218
00:07:55,967 --> 00:07:59,100
And I look back and I see
Chef Bre at the fryers.
219
00:07:59,166 --> 00:08:00,000
You're using both sides
of that fryer?
220
00:08:00,000 --> 00:08:01,266
You're using both sides
of that fryer?
221
00:08:01,266 --> 00:08:03,000
Listen, y'all didn't
come over here,
222
00:08:03,000 --> 00:08:05,000
I'm taking
full advantage, Chef.
223
00:08:05,066 --> 00:08:06,400
Awesome. Sounds good.
224
00:08:06,400 --> 00:08:08,800
I have to figure out some
other way for my shrimp
right now.
225
00:08:08,867 --> 00:08:11,300
So, I'm thinking I'm just
gonna do a saute on it.
226
00:08:11,367 --> 00:08:13,166
As my shrimp is sauteing,
227
00:08:13,166 --> 00:08:15,467
I'm gonna start working
on my enoki salad.
228
00:08:15,467 --> 00:08:18,166
I slice some celery,
some cilantro, mushroom
229
00:08:18,166 --> 00:08:21,100
and added in some mirin
and some salt.
230
00:08:21,166 --> 00:08:23,000
I noticed I hadn't used
the birria ramen.
231
00:08:23,066 --> 00:08:25,567
I'm gonna just throw it into
my glaze and see what happens.
232
00:08:26,700 --> 00:08:28,166
How are you doing
over there, Andrew?
233
00:08:28,166 --> 00:08:30,000
Doing well. Just trying
to get a stock reducing.
234
00:08:30,000 --> 00:08:31,000
Doing well. Just trying
to get a stock reducing.
235
00:08:31,000 --> 00:08:33,400
I'm straining the broth
off of my birria ramen.
236
00:08:33,467 --> 00:08:36,667
My goal is to braise
the enoki mushrooms
in the ramen broth.
237
00:08:36,667 --> 00:08:39,000
And add some diced
portobello mushrooms
238
00:08:39,000 --> 00:08:43,467
just to round out with some
earthiness and some
more hardiness.
239
00:08:43,467 --> 00:08:47,266
[Tess] I start coating
my fritters with the breading.
240
00:08:47,266 --> 00:08:48,867
And then, I'm realizing
241
00:08:48,867 --> 00:08:50,867
I have six minutes left.
242
00:08:50,867 --> 00:08:52,467
I need these in the fryer.
243
00:08:52,467 --> 00:08:54,600
Um... The fryer.
244
00:08:54,667 --> 00:08:56,767
Can I share the fryer space
with you?
245
00:08:56,767 --> 00:08:58,500
Yeah, yeah, yeah.
246
00:08:58,567 --> 00:09:00,000
Definitely did not want
to share it with her,
247
00:09:00,000 --> 00:09:01,500
Definitely did not want
to share it with her,
248
00:09:01,567 --> 00:09:03,467
-but I will play nice for now.
-Thank you.
249
00:09:03,467 --> 00:09:04,467
Thanks so much.
250
00:09:06,000 --> 00:09:07,667
Five minutes
to get it done, chefs!
251
00:09:07,667 --> 00:09:09,567
[Tess] I realize I need
to start plating.
252
00:09:09,567 --> 00:09:12,266
I'm gonna chop up
some scallions.
253
00:09:12,266 --> 00:09:14,166
Ah... I really cut myself.
254
00:09:15,700 --> 00:09:16,867
I super-cut myself.
255
00:09:16,867 --> 00:09:19,066
I realize immediately...
256
00:09:19,066 --> 00:09:20,300
it's really bad.
257
00:09:20,300 --> 00:09:21,667
-[Amanda] Tess has
cut herself.
-[Tiffani] Oh, my God!
258
00:09:21,667 --> 00:09:23,567
She said,
"I super-cut myself."
259
00:09:23,567 --> 00:09:26,300
This is such a bad time
to get a cut.
260
00:09:26,367 --> 00:09:29,000
Come on, let's go, Tess!
You can finish.
You can finish.
261
00:09:29,000 --> 00:09:30,000
Ah, it just needs to, like,
be bandaged up real tight.
262
00:09:30,000 --> 00:09:31,500
Ah, it just needs to, like,
be bandaged up real tight.
263
00:09:31,567 --> 00:09:33,066
Like, super, super-tight.
264
00:09:33,066 --> 00:09:34,667
The bleeding does not stop.
265
00:09:36,467 --> 00:09:37,867
I think we just lost a chef.
266
00:09:37,867 --> 00:09:39,567
I honestly think
we just lost a chef.
267
00:09:42,100 --> 00:09:43,467
[clock ticks]
268
00:09:47,767 --> 00:09:49,266
You got it, Tess!
269
00:09:49,266 --> 00:09:50,567
[Tess] I can't believe
I did that.
270
00:09:50,567 --> 00:09:51,967
-[Amanda] Tess
has cut herself.
-[Tiffani] Oh, my God!
271
00:09:51,967 --> 00:09:53,467
There's no way
she's finishing.
272
00:09:53,467 --> 00:09:54,867
Wrap it up. Come back.
273
00:09:54,867 --> 00:09:55,867
Make it happen.
274
00:09:55,867 --> 00:09:57,667
I honestly think
we just lost a chef.
275
00:09:58,367 --> 00:09:59,767
I think I'm losing.
276
00:09:59,767 --> 00:10:01,667
The medic is trying
to help me.
277
00:10:01,667 --> 00:10:03,400
She's trying to stop
the bleeding.
278
00:10:03,467 --> 00:10:05,266
The bleeding does not stop.
279
00:10:05,266 --> 00:10:07,400
I don't think it's gonna...
It's not gonna hold together.
280
00:10:07,467 --> 00:10:09,166
[Amanda] She wasn't even ready
to plate her dish
281
00:10:09,166 --> 00:10:12,467
and she is still getting
bandaged by the medic
right now.
282
00:10:12,467 --> 00:10:13,800
Yeah, I'm just done.
[chuckles softly]
283
00:10:13,867 --> 00:10:14,333
I'm done. There's no way
I can continue.
284
00:10:14,333 --> 00:10:17,166
I'm done. There's no way
I can continue.
285
00:10:17,166 --> 00:10:19,667
And nothing on the plate.
No plates.
286
00:10:19,667 --> 00:10:22,100
It's really hard to see.
It breaks our hearts.
287
00:10:24,000 --> 00:10:26,000
[Bre] You got this, Tess.
Get something on the plate.
288
00:10:26,000 --> 00:10:28,400
Tess cutting herself
is rattling me a little bit,
289
00:10:28,467 --> 00:10:30,967
but no matter how much
I may feel bad for her,
290
00:10:30,967 --> 00:10:32,867
I have got to focus on me
and my dish.
291
00:10:34,166 --> 00:10:35,100
[Ted] 30 seconds!
292
00:10:35,500 --> 00:10:36,567
Stay focused.
293
00:10:38,767 --> 00:10:39,667
[Tiffani] Less than 30.
294
00:10:39,667 --> 00:10:41,500
Get the food
on the plate, guys.
295
00:10:41,567 --> 00:10:43,867
Beat the clock, chefs!
Get it done.
296
00:10:43,867 --> 00:10:44,333
[Giuseppe] I lose
track of time.
297
00:10:44,333 --> 00:10:45,000
[Giuseppe] I lose
track of time.
298
00:10:45,000 --> 00:10:47,000
I noticed I haven't used
these fruit crisps,
299
00:10:47,000 --> 00:10:49,967
so I'm just throwing
on the crisps for garnish.
300
00:10:50,767 --> 00:10:53,300
[Ted] Ten, nine, eight,
301
00:10:53,800 --> 00:10:55,767
seven, six...
302
00:10:55,767 --> 00:10:57,700
[Tiffani and Ted] Five, four,
303
00:10:57,767 --> 00:11:01,100
three, two, one.
304
00:11:01,100 --> 00:11:02,266
-[Tiffani] Hands up!
-[Ted] Time's up!
305
00:11:05,567 --> 00:11:07,166
[Amanda] Chef Tess
was struggling anyway,
306
00:11:07,166 --> 00:11:09,700
but I thought she was gonna
get it together in the end.
307
00:11:09,767 --> 00:11:11,200
Oh, not good.
308
00:11:21,700 --> 00:11:24,767
Chefs, you have arrived
at the Chopping Block.
309
00:11:24,767 --> 00:11:27,600
For your first basket,
you had fruity cereal crisps.
310
00:11:28,600 --> 00:11:30,000
Rock shrimp.
311
00:11:30,066 --> 00:11:32,567
Enoki mushrooms
and birria ramen.
312
00:11:34,100 --> 00:11:35,467
Chef Tess.
313
00:11:35,467 --> 00:11:37,700
Nothing made it to the plate
'cause you cut yourself
so badly.
314
00:11:37,767 --> 00:11:40,000
Our only concern
is for your safety.
315
00:11:40,000 --> 00:11:41,867
You need to probably go
to the hospital.
316
00:11:41,867 --> 00:11:42,867
-[Tess] Yeah.
-You need some stitches.
317
00:11:42,867 --> 00:11:44,200
-Yeah!
-Yeah.
318
00:11:44,266 --> 00:11:44,333
Please go take care
of yourself.
319
00:11:44,333 --> 00:11:45,767
Please go take care
of yourself.
320
00:11:45,767 --> 00:11:48,000
Thank you, Chef Tess. Be well.
321
00:11:48,066 --> 00:11:51,000
I will. Thank you,
everybody so much.
322
00:11:51,000 --> 00:11:52,166
Best of luck. Go get better.
323
00:11:54,567 --> 00:11:56,467
An accident is an accident.
324
00:11:57,266 --> 00:11:59,567
It happens and I...
325
00:11:59,567 --> 00:12:03,700
you know, I can't let that
speak of me as a chef.
326
00:12:03,767 --> 00:12:05,900
But, yeah,
I'm very disappointed.
327
00:12:09,767 --> 00:12:12,600
[Amanda] Obviously,
Tess cannot continue
the competition,
328
00:12:12,667 --> 00:12:14,333
so none of you will be
going home in this round.
329
00:12:14,333 --> 00:12:14,667
so none of you will be
going home in this round.
330
00:12:14,667 --> 00:12:17,567
But we are gonna
taste your food.
331
00:12:17,567 --> 00:12:22,166
Because that all goes
into our judgement for who
the winner will be at the end.
332
00:12:22,166 --> 00:12:23,967
Chef Andrew,
tell us about your dish.
333
00:12:23,967 --> 00:12:26,266
In front of you,
you have shrimp toast
334
00:12:26,266 --> 00:12:28,867
with braised mushrooms
and aromatic herbs.
335
00:12:28,867 --> 00:12:31,700
Coming from French
fine-dining,
336
00:12:31,767 --> 00:12:34,700
I wanted to do something
that highlighted
337
00:12:34,767 --> 00:12:36,200
something technical.
338
00:12:36,266 --> 00:12:37,900
Can you tell us
where you work?
339
00:12:37,967 --> 00:12:40,567
Currently, I'm a sous chef
at Momofuku Ko.
340
00:12:40,567 --> 00:12:43,200
Previously, I was a sous chef
at restaurant Daniel.
341
00:12:43,266 --> 00:12:44,333
And a line cook
at Cafe Boulud.
342
00:12:44,333 --> 00:12:45,066
And a line cook
at Cafe Boulud.
343
00:12:45,066 --> 00:12:46,467
Well, that's
an incredible pedigree.
344
00:12:46,467 --> 00:12:47,967
Flavors... You know
how to cook.
345
00:12:47,967 --> 00:12:50,200
The toast is crispy.
Buttered. It's salted.
346
00:12:50,266 --> 00:12:52,600
Everything is seasoned
as the way it should be.
347
00:12:52,667 --> 00:12:55,867
And that's a mark of someone
who has done it so long.
348
00:12:55,867 --> 00:12:57,567
I mean, I like the idea
of shrimp toast.
349
00:12:57,567 --> 00:12:58,700
Here's my problem.
350
00:12:58,700 --> 00:13:01,700
It's a tremendous flaw
not to cook that shrimp paste.
351
00:13:01,767 --> 00:13:04,000
Under the broiler or, like,
have it heated.
352
00:13:04,000 --> 00:13:06,667
Yeah, it's true.
It's undercooked.
353
00:13:06,667 --> 00:13:08,667
But the bread and the butter
is amazing
354
00:13:08,667 --> 00:13:10,467
and the crunch on that
is really good.
355
00:13:10,467 --> 00:13:13,166
And I love the mushrooms
with the ramen broth.
356
00:13:13,166 --> 00:13:14,333
Like that all really works.
357
00:13:14,333 --> 00:13:14,500
Like that all really works.
358
00:13:14,567 --> 00:13:18,166
And I think you just had
a missed opportunity
in execution.
359
00:13:18,166 --> 00:13:19,800
The fruity cereal crisp,
I think, in the mousse,
360
00:13:19,867 --> 00:13:21,266
I can see the little
flakes of them.
361
00:13:21,266 --> 00:13:22,834
And I think you
dosed it judiciously.
362
00:13:22,867 --> 00:13:25,967
There's like enough sweetness
in there where it mashes up
with the shrimp.
363
00:13:25,967 --> 00:13:29,467
I think there's so many good
mile-markers in this dish
364
00:13:29,467 --> 00:13:31,767
that let us know that you know
what you are doing.
365
00:13:31,767 --> 00:13:34,400
So, take a breath,
have some fun
while you're here.
366
00:13:35,066 --> 00:13:35,967
Yes, Chef.
367
00:13:35,967 --> 00:13:37,367
Chef Bre, what have you made?
368
00:13:37,367 --> 00:13:41,000
So, judges, for you today,
I have a rock shrimp fritter
369
00:13:41,000 --> 00:13:44,333
and a miso, enoki mushroom,
ramen sauce.
370
00:13:44,333 --> 00:13:46,100
and a miso, enoki mushroom,
ramen sauce.
371
00:13:46,166 --> 00:13:50,000
Took a little inspiration
from my grandma,
our Southern roots.
372
00:13:50,066 --> 00:13:52,000
When all else fails,
throw it in the fryer.
373
00:13:52,000 --> 00:13:54,667
My grandma is the woman
who got me in the kitchen.
374
00:13:54,667 --> 00:13:56,200
-How old is she?
-85.
375
00:13:56,266 --> 00:13:57,200
-Wow!
-Wow!
376
00:13:57,200 --> 00:13:59,600
Listen, that woman
is my heart and soul.
377
00:13:59,667 --> 00:14:02,266
She has been
a cancer survivor.
378
00:14:02,266 --> 00:14:03,667
She is still here.
379
00:14:03,667 --> 00:14:06,400
Kicking, smile on
her face everyday.
380
00:14:06,467 --> 00:14:08,967
I actually think the fritters
are a really good idea.
381
00:14:08,967 --> 00:14:11,767
Right? It has, like,
a dim sum vibe that I'm into.
382
00:14:11,767 --> 00:14:12,700
Thank you, Chef.
383
00:14:12,767 --> 00:14:13,900
Yeah. Really good
flavors here.
384
00:14:13,967 --> 00:14:14,333
I can see that you
do season as you go.
385
00:14:14,333 --> 00:14:15,867
I can see that you
do season as you go.
386
00:14:15,867 --> 00:14:18,266
I taste the ginger
and I want more instantly.
387
00:14:18,266 --> 00:14:21,767
I think that this could have
used maybe an aioli
or avocado puree.
388
00:14:21,767 --> 00:14:25,867
Something, just so that
it softens the blow
of what this is.
389
00:14:25,867 --> 00:14:28,367
And great idea.
But it was incomplete.
390
00:14:28,367 --> 00:14:31,166
I love the ginger.
That's a really nice addition.
391
00:14:31,166 --> 00:14:34,166
I think I would have
liked to have seen
the enoki mushroom.
392
00:14:34,166 --> 00:14:35,533
I know it was in there.
393
00:14:35,567 --> 00:14:37,967
But I think
it would have been better
distributed more evenly.
394
00:14:37,967 --> 00:14:41,000
That would have given us
some good texture
and something else,
395
00:14:41,066 --> 00:14:42,967
another element on this plate.
396
00:14:42,967 --> 00:14:44,333
Thank you, judges.
Appreciate it.
397
00:14:44,333 --> 00:14:44,400
Thank you, judges.
Appreciate it.
398
00:14:44,467 --> 00:14:46,066
Next up, Chef Giuseppe.
399
00:14:46,066 --> 00:14:48,900
Today, you guys will be eating
a buttered shrimp
400
00:14:48,967 --> 00:14:52,367
with a ginger
and cilantro glaze.
401
00:14:52,367 --> 00:14:55,767
As well as a celery
and cilantro,
402
00:14:55,767 --> 00:14:57,467
enoki salad on top.
403
00:14:57,467 --> 00:15:01,000
Chef, did you have a plan A
and this became a plan B?
404
00:15:01,000 --> 00:15:04,667
I was planning on frying
the shrimp.
405
00:15:04,667 --> 00:15:07,400
And when I looked back,
Chef Bre was at the fryers,
406
00:15:07,467 --> 00:15:10,667
so my second thought was,
"I'm just gonna butter it up."
407
00:15:10,667 --> 00:15:13,500
And it was small enough
to cook in the amount of time
I needed it to.
408
00:15:13,567 --> 00:15:14,333
So, PSA,
in the Chopped kitchen
or anywhere,
409
00:15:14,333 --> 00:15:16,100
So, PSA,
in the Chopped kitchen
or anywhere,
410
00:15:16,100 --> 00:15:18,066
you make your own fryer
with a pot of oil.
411
00:15:19,066 --> 00:15:20,367
I think that, obviously,
412
00:15:20,367 --> 00:15:22,800
this dish
is missing components,
413
00:15:22,867 --> 00:15:26,166
enough to make it
a composed appetizer.
414
00:15:26,166 --> 00:15:29,266
I think, using the fruity
crisps cereal
415
00:15:29,266 --> 00:15:31,300
just as a crouton
isn't enough.
416
00:15:33,367 --> 00:15:35,300
To me, this dish
feels like a garnish.
417
00:15:35,367 --> 00:15:36,867
It doesn't feel like
a composed dish.
418
00:15:36,867 --> 00:15:39,100
But then, I think the shrimp
is cooked really nicely
419
00:15:39,166 --> 00:15:40,467
and the flavors in here
are good.
420
00:15:40,467 --> 00:15:42,266
So, it tells me
you understand flavor.
421
00:15:42,266 --> 00:15:44,333
Well, the shrimp,
they're cooked but
they're so salty.
422
00:15:44,333 --> 00:15:45,100
Well, the shrimp,
they're cooked but
they're so salty.
423
00:15:45,100 --> 00:15:46,867
They are impenetrably salty.
424
00:15:46,867 --> 00:15:49,100
Take a deep breath.
Cook simple
425
00:15:49,100 --> 00:15:53,467
and make the protein or what
the main dish is really,
really stand out.
426
00:15:53,467 --> 00:15:56,500
This has been an unprecedented
appetizer round
427
00:15:56,567 --> 00:15:57,867
in the Chopped kitchen.
428
00:15:57,867 --> 00:16:00,066
Your fellow chef
is at the hospital
429
00:16:00,066 --> 00:16:01,667
getting her thumb stitched up.
430
00:16:01,667 --> 00:16:04,900
As we know, she was not able
to finish her dish.
431
00:16:04,967 --> 00:16:07,400
And the three of you
will move on.
432
00:16:07,467 --> 00:16:09,867
I think everybody had mistakes
in that round.
433
00:16:09,867 --> 00:16:11,667
If Tess hadn't gone home,
434
00:16:11,667 --> 00:16:13,967
some of you would be
on the chopping block
right now.
435
00:16:15,000 --> 00:16:17,000
We've never had this happen
to this level before,
436
00:16:17,000 --> 00:16:19,400
but it's really important
for the three of you
to kinda shake it off.
437
00:16:20,266 --> 00:16:22,100
The meal must go on.
438
00:16:22,100 --> 00:16:23,400
Let's get back to the stoves.
439
00:16:25,367 --> 00:16:26,900
[Andrew] I felt like
440
00:16:26,900 --> 00:16:29,767
the other two of my
competitors caught
a pretty major break.
441
00:16:29,767 --> 00:16:31,667
I think,
Giuseppe in particular,
442
00:16:31,667 --> 00:16:32,667
he was pretty fortunate
443
00:16:32,667 --> 00:16:35,400
that Tess was unable
to continue.
444
00:16:36,567 --> 00:16:38,767
I think that they
all dodged a bullet.
445
00:16:38,767 --> 00:16:39,867
Completely.
446
00:16:41,266 --> 00:16:42,367
[clock ticks]
447
00:16:47,367 --> 00:16:49,900
[Ted] Chef Bre, Chef Andrew,
Chef Giuseppe,
448
00:16:49,967 --> 00:16:53,367
clearly, anything can happen
in the Chopped kitchen.
449
00:16:53,367 --> 00:16:55,000
[Bre] Round one
was not perfect.
450
00:16:55,066 --> 00:16:58,066
The judges told us to put more
of our personality
on the plate
451
00:16:58,066 --> 00:17:01,166
and that is exactly
what I'm gonna serve up.
452
00:17:01,166 --> 00:17:03,166
Better to show the judges
what you got.
453
00:17:03,166 --> 00:17:04,867
-Yes, sir.
-It's now or never.
454
00:17:09,500 --> 00:17:10,467
[Ted] Open it up.
455
00:17:12,867 --> 00:17:13,669
-Ooh!
-[Ted] You got elk tenderloin.
456
00:17:13,669 --> 00:17:14,800
-Ooh!
-[Ted] You got elk tenderloin.
457
00:17:14,867 --> 00:17:16,367
Elk tender... Oh, wow.
458
00:17:17,967 --> 00:17:20,100
-[Ted] Turkish delight.
-Okay.
459
00:17:20,100 --> 00:17:22,200
[Bre chuckles] All right.
460
00:17:22,266 --> 00:17:24,867
Turkish delights are a sweet
Turkish treat.
461
00:17:24,867 --> 00:17:28,500
They are kinda gelatinous
in nature and rolled
in corn starch.
462
00:17:28,567 --> 00:17:31,266
-[Ted] Broccoli rabe.
-Ooh, okay.
463
00:17:32,100 --> 00:17:34,200
[Ted] And green bean ice pops.
464
00:17:34,266 --> 00:17:35,367
I have no words.
465
00:17:36,700 --> 00:17:39,100
-[Ted] 30 minutes.
-Yeah. That's doable.
466
00:17:40,767 --> 00:17:41,867
Clock starts now.
467
00:17:41,867 --> 00:17:42,900
[judges] Go, chefs!
468
00:17:42,967 --> 00:17:43,669
-[Tiffani] Redemption time.
-[all exclaiming]
469
00:17:43,669 --> 00:17:44,367
-[Tiffani] Redemption time.
-[all exclaiming]
470
00:17:44,367 --> 00:17:45,500
Behind, Chef. Behind.
471
00:17:47,700 --> 00:17:49,000
Behind, Chef.
472
00:17:49,066 --> 00:17:50,967
I think, we're all ready
to be dazzled.
473
00:17:50,967 --> 00:17:52,066
After the last round,
474
00:17:52,066 --> 00:17:54,166
this is redemption
entree round.
475
00:17:54,166 --> 00:17:55,767
[GZ] None of them brought it
the first round.
476
00:17:55,767 --> 00:17:57,066
-[Amanda] No.
-[GZ] Kinda shocking.
477
00:17:57,066 --> 00:17:59,166
-[Amanda] Yeah.
-They got a pass
which no one gets.
478
00:17:59,166 --> 00:18:02,400
[Amanda] I think
this is a fresh,
clean start in this round.
479
00:18:02,467 --> 00:18:04,867
They get a beautiful
basket of ingredients.
480
00:18:04,867 --> 00:18:06,767
And now,
they can really show us
481
00:18:06,767 --> 00:18:08,567
how they cook, what they cook,
482
00:18:08,567 --> 00:18:10,367
you know, and where
they come from.
483
00:18:11,667 --> 00:18:12,600
Ooh.
484
00:18:12,667 --> 00:18:13,669
I'm staying true to my roots.
485
00:18:13,669 --> 00:18:13,900
I'm staying true to my roots.
486
00:18:13,967 --> 00:18:15,100
Keeping it Southern.
487
00:18:15,767 --> 00:18:16,667
Okay.
488
00:18:16,667 --> 00:18:18,266
I'm making seared
elk tenderloin
489
00:18:18,266 --> 00:18:20,367
with pot-likker braised
broccoli rabe
490
00:18:20,367 --> 00:18:23,767
and a tomato
Turkish delight jam.
491
00:18:23,767 --> 00:18:25,467
All right.
492
00:18:25,467 --> 00:18:27,900
I'm making polenta
because I grew up eating
shrimp and grits all the time.
493
00:18:27,967 --> 00:18:30,467
I know polenta is a bit risky
in this kitchen,
494
00:18:30,467 --> 00:18:32,867
but as a student
of Chopped University,
495
00:18:32,867 --> 00:18:35,266
I think this would definitely
give me an A.
496
00:18:36,166 --> 00:18:37,700
I have not had
a green bean ice pop
497
00:18:37,767 --> 00:18:40,066
and I wish it was not
in my mouth right now.
498
00:18:40,066 --> 00:18:42,100
I'm using my green bean
ice pops in the polenta
499
00:18:42,166 --> 00:18:43,669
because the creaminess
of the ice pop will help
500
00:18:43,669 --> 00:18:44,367
because the creaminess
of the ice pop will help
501
00:18:44,367 --> 00:18:46,266
bring some richness
to my dish.
502
00:18:46,266 --> 00:18:48,000
Hope they like it.
503
00:18:48,000 --> 00:18:50,467
Are the bean pops
not too terribly sweet?
504
00:18:50,467 --> 00:18:51,800
It's starchy.
505
00:18:51,800 --> 00:18:53,867
-[Tiffani] Mmm-hmm.
-It's like red bean
ice cream, almost.
506
00:18:53,867 --> 00:18:56,266
I also think this
broccoli rabe
lends itself nicely
507
00:18:56,266 --> 00:18:57,667
to these green bean ice pops.
508
00:18:57,667 --> 00:18:59,767
-Wow.
-They are a little bit creamy.
509
00:18:59,767 --> 00:19:03,000
And it's mung bean,
so it's got this grassy
kind of quality to it.
510
00:19:03,000 --> 00:19:05,066
And it will give it just
enough, like, creaminess
511
00:19:05,066 --> 00:19:07,200
to really bring out the spice
of the broccoli rabe.
512
00:19:07,266 --> 00:19:10,967
Yeah. I mean, broccoli rabe
isn't a cruciferous...
like broccoli.
513
00:19:10,967 --> 00:19:13,166
-It's very bitter.
-[Tiffani] Yeah.
514
00:19:13,166 --> 00:19:13,669
[GZ] I love what Andrew did.
First thing he did,
515
00:19:13,669 --> 00:19:15,200
[GZ] I love what Andrew did.
First thing he did,
516
00:19:15,266 --> 00:19:17,100
boat load of salt
in the boiling water.
517
00:19:17,166 --> 00:19:19,367
It's the only way to get
some of that bitterness out.
518
00:19:21,166 --> 00:19:23,467
I know that I need to get this
broccoli rabe blanched.
519
00:19:23,467 --> 00:19:26,367
So, I drop the entire bundle
in salted water.
520
00:19:26,367 --> 00:19:29,600
For my entree, I'm making
roasted elk Israeli couscous
521
00:19:29,667 --> 00:19:31,100
with broccoli rabe pesto.
522
00:19:31,166 --> 00:19:33,867
For people who haven't had
the chance to taste
elk tenderloin,
523
00:19:33,867 --> 00:19:36,200
could you compare it to, like,
say beef?
524
00:19:36,266 --> 00:19:37,767
I think it's more
like a venison.
525
00:19:37,767 --> 00:19:39,066
It's extremely lean.
526
00:19:39,066 --> 00:19:41,367
You overcook it,
it's gonna be really irony.
527
00:19:41,367 --> 00:19:43,669
So, I think it needs to be
rare to medium-rare.
528
00:19:43,669 --> 00:19:44,667
So, I think it needs to be
rare to medium-rare.
529
00:19:44,667 --> 00:19:45,867
[Andrew] Elk tenderloin
is something
530
00:19:45,867 --> 00:19:47,867
I'm super-comfortable cooking.
531
00:19:47,867 --> 00:19:50,667
I get that down into
a ripping-hot saute pan.
532
00:19:50,667 --> 00:19:53,500
At which point, I hit
the pan with some aromatics.
533
00:19:53,567 --> 00:19:55,200
Rosemary, garlic, thyme.
534
00:19:55,266 --> 00:19:56,700
Big knob of tempered butter.
535
00:19:56,767 --> 00:19:57,867
And I begin to baste.
536
00:19:57,867 --> 00:19:59,867
I'm excited to see
Andrew's plate.
537
00:19:59,867 --> 00:20:03,066
He comes from such a pedigree
of amazing chefs.
538
00:20:03,066 --> 00:20:06,800
And he's really
here to show off
and to challenge himself.
539
00:20:06,867 --> 00:20:09,867
[Andrew] Technical proficiency
is a huge part of what
I value.
540
00:20:09,867 --> 00:20:12,800
This is what's gonna
set me apart in this round.
541
00:20:12,867 --> 00:20:13,669
I'm thinking, I'm gonna do
a 16-spice rub with the sauce
right here.
542
00:20:13,669 --> 00:20:16,467
I'm thinking, I'm gonna do
a 16-spice rub with the sauce
right here.
543
00:20:16,467 --> 00:20:19,066
In round two, I'm feeling more
confident in what I can do.
544
00:20:19,066 --> 00:20:20,600
My thoughts are straight
545
00:20:20,667 --> 00:20:22,867
and I'm ready to execute
my plan.
546
00:20:22,867 --> 00:20:24,767
I haven't worked
with elk before.
547
00:20:24,767 --> 00:20:27,500
but I'm thinking
I'm gonna treat it
like a pork tenderloin.
548
00:20:27,567 --> 00:20:31,100
I put some cinnamon,
some garlic powder,
some onion powder
549
00:20:31,166 --> 00:20:32,600
and chili powder.
550
00:20:32,667 --> 00:20:34,700
I'm making
seared elk tenderloin
551
00:20:34,767 --> 00:20:38,567
with a broccoli rabe
and a sweet potato puree.
552
00:20:38,567 --> 00:20:40,567
I decide to make
a sweet potato puree
553
00:20:40,567 --> 00:20:42,967
because the elk
may be kinda gamey.
554
00:20:42,967 --> 00:20:43,669
And so, it needed some sweet
to balance it out.
555
00:20:43,669 --> 00:20:45,467
And so, it needed some sweet
to balance it out.
556
00:20:45,467 --> 00:20:46,867
[GZ] Like, I love
sweet potatoes,
557
00:20:46,867 --> 00:20:48,600
but if you want
sweet potatoes,
558
00:20:48,667 --> 00:20:49,600
put 'em in the microwave
559
00:20:49,667 --> 00:20:50,567
and in ten minutes,
they'll be done
560
00:20:50,567 --> 00:20:52,100
and you're not wasting
your time.
561
00:20:52,100 --> 00:20:53,567
[Giuseppe] I take out
the Turkish delight.
562
00:20:53,567 --> 00:20:55,567
It's really sweet,
it's really delicious.
563
00:20:55,567 --> 00:20:57,166
Oh, wow. That's really good.
564
00:20:57,166 --> 00:21:01,000
I'm gonna use it
for a bourbon glaze
to go with my elk tenderloin.
565
00:21:01,066 --> 00:21:02,700
Chefs, 20 minutes left
to go here.
566
00:21:05,567 --> 00:21:08,467
[Andrew] Turkish delights
are heavily sugary.
567
00:21:08,467 --> 00:21:10,700
But also have some nice
fruity elements.
568
00:21:10,767 --> 00:21:12,867
I wanna reduce those
with beef stock.
569
00:21:12,867 --> 00:21:13,669
I add a generous portion
of mustard.
570
00:21:13,669 --> 00:21:15,567
I add a generous portion
of mustard.
571
00:21:15,567 --> 00:21:17,567
I wanna use broccoli rabe
two ways.
572
00:21:17,567 --> 00:21:18,967
Half goes to garnish,
573
00:21:18,967 --> 00:21:20,867
the other half,
I'm gonna make a quick pesto.
574
00:21:23,000 --> 00:21:25,567
I decided to make a tomato
and Turkish delight jelly.
575
00:21:25,567 --> 00:21:27,266
Because the acidity
of the tomatoes
576
00:21:27,266 --> 00:21:30,567
will really tone down
the sweetness of those
Turkish delights.
577
00:21:30,567 --> 00:21:32,467
It's time to finally get
my elk in the pan.
578
00:21:33,266 --> 00:21:35,867
I season it with some cumin,
579
00:21:35,867 --> 00:21:38,100
cayenne, salt and pepper.
580
00:21:39,567 --> 00:21:41,600
The judges told me I didn't
bring the heat last round,
581
00:21:41,667 --> 00:21:43,367
so I wanna bring a little
cayenne to this
582
00:21:43,367 --> 00:21:43,669
and show them I can bring it.
583
00:21:43,669 --> 00:21:44,800
and show them I can bring it.
584
00:21:47,467 --> 00:21:50,367
[Giuseppe] I flip my elk
and put it into the oven.
585
00:21:50,367 --> 00:21:51,600
The green bean ice pops,
586
00:21:51,667 --> 00:21:53,266
I'm gonna use this
in a cream sauce
587
00:21:53,266 --> 00:21:54,367
with the broccoli rabe.
588
00:21:56,000 --> 00:21:58,400
[Andrew] When I saw
the green bean popsicle,
589
00:21:58,467 --> 00:22:00,467
I wanted to approach that
590
00:22:00,467 --> 00:22:03,867
with a little bit more
emphasis on technique.
591
00:22:03,867 --> 00:22:07,300
So, I thought I could make
a green bean foam.
592
00:22:07,367 --> 00:22:09,667
If Andrew was attempting
to do things
593
00:22:09,667 --> 00:22:12,867
that would come from a very
disciplined French kitchen
in the first round,
594
00:22:12,867 --> 00:22:13,669
he is now making
the Olympics out of it.
595
00:22:13,669 --> 00:22:14,800
he is now making
the Olympics out of it.
596
00:22:14,867 --> 00:22:16,033
[Amanda chuckles]
597
00:22:17,367 --> 00:22:20,000
[Bre] I'm making pot-likker
braised broccoli rabe.
598
00:22:20,066 --> 00:22:22,567
Pot likker is something
I learned from my grandma,
599
00:22:22,567 --> 00:22:24,567
but it's the braising liquid
I'm gonna use to help cut
600
00:22:24,567 --> 00:22:26,166
the bitterness
of my broccoli rabe.
601
00:22:26,166 --> 00:22:30,100
I grab pancetta.
I need that nice
fat content in there
602
00:22:30,166 --> 00:22:33,600
to really get some flavor
and depth to my pot likker.
603
00:22:33,667 --> 00:22:34,567
I throw in some shallots...
604
00:22:34,567 --> 00:22:35,667
Splish!
605
00:22:35,667 --> 00:22:38,266
Onions, garlic, chicken stock
and beef broth.
606
00:22:38,266 --> 00:22:41,166
I'm excited about
all the flavors
that Bre is bringing.
607
00:22:41,166 --> 00:22:43,000
She talks about learning
from her grandmother.
608
00:22:43,000 --> 00:22:43,669
Obviously, she is building
flavor from the bottom-up.
609
00:22:43,669 --> 00:22:46,000
Obviously, she is building
flavor from the bottom-up.
610
00:22:46,000 --> 00:22:48,266
Especially, with the way
she's cooking the greens.
611
00:22:48,266 --> 00:22:50,266
All right, less than
ten minutes left, chefs.
612
00:22:50,266 --> 00:22:51,100
Let's go!
613
00:22:52,100 --> 00:22:52,900
[Bre] Heard.
614
00:22:55,400 --> 00:22:58,066
-Whoo!
-[Ted] Oh! Mazel tov!
615
00:22:58,066 --> 00:23:01,567
Giuseppe... Giving himself
kind of a steamed facial.
616
00:23:01,567 --> 00:23:03,900
[Giuseppe] So, I start
blending the sweet potatoes.
617
00:23:03,967 --> 00:23:04,900
There's not enough liquid,
618
00:23:04,900 --> 00:23:07,700
so I start adding
the chicken broth to it.
619
00:23:07,767 --> 00:23:10,200
So, how much time
has Giuseppe spent
620
00:23:10,266 --> 00:23:12,667
working on that
non-basket ingredient,
621
00:23:12,667 --> 00:23:13,669
sweet potatoes?
622
00:23:13,669 --> 00:23:13,734
sweet potatoes?
623
00:23:13,767 --> 00:23:16,100
Not one basket ingredient
in those sweet potatoes.
624
00:23:16,100 --> 00:23:18,266
[Giuseppe] There is five
minutes left on the clock.
625
00:23:18,266 --> 00:23:19,867
Is that elk still in the oven?
626
00:23:20,567 --> 00:23:22,667
My elk, it looks
a little burnt.
627
00:23:22,667 --> 00:23:25,667
I put it in my glaze and then,
have it just sit there
on low heat
628
00:23:25,667 --> 00:23:26,700
to get those flavors.
629
00:23:27,867 --> 00:23:30,200
[Amanda] Two minutes!
You should be plating!
630
00:23:30,266 --> 00:23:32,166
Wrapping it up here!
631
00:23:32,166 --> 00:23:34,166
[Andrew] The clock is no joke.
632
00:23:34,166 --> 00:23:37,200
I plate my glazed couscous
on top of the pesto.
633
00:23:37,266 --> 00:23:38,767
I drop my elk on the plate
634
00:23:38,767 --> 00:23:40,467
and hope that it's had enough
time to rest.
635
00:23:40,467 --> 00:23:41,867
And I finish with sauce.
636
00:23:45,100 --> 00:23:48,266
Make sure all four
basket ingredients
make the plate.
637
00:23:48,266 --> 00:23:50,467
[Ted] Only seconds remain!
638
00:23:50,967 --> 00:23:53,500
Ten, nine, eight,
639
00:23:54,100 --> 00:23:55,900
seven, six,
640
00:23:55,967 --> 00:23:57,467
-five...
-Food on the plate!
641
00:23:57,467 --> 00:24:01,767
[Ted] Four, three, two, one.
642
00:24:02,667 --> 00:24:04,300
Time's up. You can step back.
643
00:24:04,367 --> 00:24:06,100
[all applauding]
644
00:24:07,467 --> 00:24:09,166
[Giuseppe] My elk
is a little bit burnt.
645
00:24:09,166 --> 00:24:10,800
But the presentation
looked good.
646
00:24:10,867 --> 00:24:11,967
Flavors are good.
647
00:24:11,967 --> 00:24:13,669
And I'm just hoping the judges
see it the same way.
648
00:24:13,669 --> 00:24:14,600
And I'm just hoping the judges
see it the same way.
649
00:24:14,667 --> 00:24:16,266
[Andrew] I'm very proud
to serve this dish
to the judges.
650
00:24:16,266 --> 00:24:18,567
I think they'll see
my voice coming through,
651
00:24:18,567 --> 00:24:19,867
my technical proficiency
652
00:24:19,867 --> 00:24:22,166
and I think,
first and foremost,
it will be very tasty.
653
00:24:27,467 --> 00:24:29,000
[clock ticks]
654
00:24:33,867 --> 00:24:37,867
Chefs, your Chopped
entree round basket
brought you elk tenderloin.
655
00:24:38,667 --> 00:24:39,667
Turkish delight.
656
00:24:40,266 --> 00:24:41,667
Broccoli rabe.
657
00:24:41,667 --> 00:24:44,066
And green bean ice pops.
658
00:24:44,066 --> 00:24:46,767
Chef Bre, please tell us how
you approached that basket.
659
00:24:46,767 --> 00:24:49,066
Today, you have a seared elk
660
00:24:49,066 --> 00:24:53,300
over a bed of green bean
ice pop polenta.
661
00:24:53,367 --> 00:24:56,767
Some broccoli rabe braised
in a pot likker.
662
00:24:56,767 --> 00:24:59,634
And I turned
the Turkish delights
into a jelly of sorts.
663
00:24:59,634 --> 00:25:01,100
And I turned
the Turkish delights
into a jelly of sorts.
664
00:25:01,100 --> 00:25:03,166
What inspired you to go
in this direction?
665
00:25:03,166 --> 00:25:04,900
[Bre] Grits are something
I grew up eating.
666
00:25:04,967 --> 00:25:07,300
Pot likker is something that's
very traditionally Southern.
667
00:25:07,367 --> 00:25:08,867
[in Southern accent]
It's really like pot likker.
668
00:25:08,867 --> 00:25:11,266
So, you wanna
lick the pot clean
when you're done with it.
669
00:25:11,266 --> 00:25:13,266
Chef Bre, there you are.
670
00:25:13,266 --> 00:25:15,266
-I'm here.
-Welcome to the party.
671
00:25:15,266 --> 00:25:17,967
Using the broccoli rabe
as your greens
672
00:25:17,967 --> 00:25:20,767
in a traditional, like,
the traditional
pot likker broth,
673
00:25:20,767 --> 00:25:22,033
really, really smart.
674
00:25:22,066 --> 00:25:24,567
Really love the greens
and the polenta
with the ice pop.
675
00:25:24,567 --> 00:25:27,266
The Turkish delight,
your thought process
around it is great.
676
00:25:27,266 --> 00:25:28,400
Little bit more tomato,
677
00:25:28,467 --> 00:25:29,634
little bit more vinegar,
678
00:25:29,634 --> 00:25:29,700
little bit more vinegar,
679
00:25:29,767 --> 00:25:31,900
so that Turkish delight
is not as sweet.
680
00:25:31,967 --> 00:25:33,266
The elk is cooked
really nicely.
681
00:25:33,266 --> 00:25:35,100
Needs to be rare,
medium-rare and it is.
682
00:25:35,166 --> 00:25:38,600
I do think that the seasoning
is a little aggressive
on the outside.
683
00:25:38,667 --> 00:25:39,800
I like the spice level.
684
00:25:39,867 --> 00:25:41,467
I just think
it's a little misplaced
685
00:25:41,467 --> 00:25:43,300
because it's so heavy
on the elk.
686
00:25:43,367 --> 00:25:46,567
I think it could have been
spread out amongst
the other things.
687
00:25:46,567 --> 00:25:49,166
But you got a lot
of flavors in here.
688
00:25:49,166 --> 00:25:50,467
Polenta was great.
689
00:25:50,467 --> 00:25:53,100
I've had so much bad polenta,
I cannot tell you,
690
00:25:53,166 --> 00:25:54,867
as a chef,
in the last 40 years.
691
00:25:54,867 --> 00:25:56,400
It's just always
under-seasoned.
692
00:25:56,867 --> 00:25:58,166
It's like glue.
693
00:25:58,166 --> 00:25:59,634
This is very good.
694
00:25:59,634 --> 00:25:59,667
This is very good.
695
00:25:59,667 --> 00:26:01,100
Next up, Chef Giuseppe.
696
00:26:01,166 --> 00:26:03,200
Today, you guys will be having
a seared elk
697
00:26:03,266 --> 00:26:05,667
with a sweet potato puree.
698
00:26:05,667 --> 00:26:09,166
And a broccoli rabe
and green bean ice pop
cream sauce.
699
00:26:12,100 --> 00:26:16,266
Chef, your elk is really
over-cooked.
700
00:26:16,266 --> 00:26:19,266
And that glaze from that
Turkish delight candy,
701
00:26:19,266 --> 00:26:22,600
you know, on the outside,
gave it a heavy-duty char.
702
00:26:22,667 --> 00:26:25,300
The green sauce that you made
is a really nice addition.
703
00:26:25,367 --> 00:26:28,467
I mean, I can taste a lot
of the flavors, for sure.
704
00:26:28,467 --> 00:26:29,634
Thank you, Chef.
705
00:26:29,634 --> 00:26:29,900
Thank you, Chef.
706
00:26:29,967 --> 00:26:33,700
But you worked a long,
long, long time on that
sweet potato puree.
707
00:26:33,767 --> 00:26:36,200
Any basket ingredients
in the sweet potato puree?
708
00:26:36,266 --> 00:26:38,000
Ah... No basket ingredients.
709
00:26:38,000 --> 00:26:39,567
Sweet potato puree is good.
710
00:26:39,567 --> 00:26:42,967
It is not half of the round
and no basket ingredient-good.
711
00:26:42,967 --> 00:26:44,500
So, you just
have to think about,
712
00:26:44,567 --> 00:26:46,500
how you're structuring
your time.
713
00:26:46,567 --> 00:26:49,567
'Cause that 30 minutes
just is not your friend.
714
00:26:50,567 --> 00:26:52,700
Chef, what would it mean
to you to win Chopped?
715
00:26:52,767 --> 00:26:55,567
My wife and I have been
married for about
seven years now.
716
00:26:55,567 --> 00:26:57,700
And we've been trying
to have a baby for a while,
717
00:26:57,767 --> 00:26:59,567
so it would go towards
our adoption.
718
00:27:00,667 --> 00:27:03,400
We just got matched up
about two weeks ago.
719
00:27:03,467 --> 00:27:06,767
-Oh, my gosh. Congrats!
-[chuckling] Yeah, thank you.
720
00:27:06,767 --> 00:27:09,500
The money would be going
towards just paying
the expenses
721
00:27:09,567 --> 00:27:10,867
to bring the baby home.
722
00:27:10,867 --> 00:27:13,100
-Congratulations.
-Congrats. That's so great.
723
00:27:13,166 --> 00:27:14,100
Thank you, guys.
724
00:27:14,166 --> 00:27:15,467
Thank you, Chef Giuseppe.
725
00:27:15,467 --> 00:27:16,667
Finally, Chef Andrew.
726
00:27:16,667 --> 00:27:19,367
Judges, in front of you,
you have roasted elk tornado.
727
00:27:19,367 --> 00:27:21,100
Broccoli rabe pesto.
728
00:27:21,100 --> 00:27:23,400
Glazed Israeli couscous
with pistachio
729
00:27:23,467 --> 00:27:25,567
and a green bean foam.
730
00:27:25,567 --> 00:27:28,100
I love the sauce that you made
with the Turkish delight.
731
00:27:28,166 --> 00:27:29,266
What else was in there?
732
00:27:29,266 --> 00:27:29,634
Did you use
pomegranate molasses?
733
00:27:29,634 --> 00:27:30,600
Did you use
pomegranate molasses?
734
00:27:30,667 --> 00:27:32,567
No, ma'am. No, Chef. Sorry.
735
00:27:32,567 --> 00:27:34,100
-[Amanda] That's okay.
-That's the Texas in me.
736
00:27:34,166 --> 00:27:35,266
[chuckling] That's okay.
737
00:27:35,266 --> 00:27:38,700
I rendered the candy
off of the Turkish delight.
738
00:27:38,767 --> 00:27:41,367
I mean, it's really delicious
739
00:27:41,367 --> 00:27:43,100
fruitiness to it
that's welcome.
740
00:27:44,200 --> 00:27:46,000
There's a Persian vibe
to that.
741
00:27:46,066 --> 00:27:48,967
There's... Which meets
with this Israeli couscous
742
00:27:48,967 --> 00:27:50,867
which bangs into Italy
743
00:27:50,867 --> 00:27:53,400
and comes back around
to France. [chuckles]
744
00:27:53,467 --> 00:27:54,500
It's a lot of luggage.
745
00:27:54,567 --> 00:27:56,166
-Yeah.
-[all laughing]
746
00:27:56,166 --> 00:27:58,166
This is a very good
plate of food.
747
00:27:58,166 --> 00:27:59,634
Elk is perfect.
748
00:27:59,634 --> 00:27:59,667
Elk is perfect.
749
00:27:59,667 --> 00:28:01,500
Broccoli rabe
is cooked perfect.
750
00:28:01,567 --> 00:28:02,867
But nothing goes together.
751
00:28:04,367 --> 00:28:07,100
Um, there's so many components
on this plate.
752
00:28:07,166 --> 00:28:09,500
This feels like a triathlon.
753
00:28:09,567 --> 00:28:12,166
Like, check, check, check,
you're checking boxes.
754
00:28:12,166 --> 00:28:14,300
But I'm missing who you are.
755
00:28:16,000 --> 00:28:17,166
Thank you, chefs.
756
00:28:19,467 --> 00:28:22,100
[Bre] The judges' comments
on my entree were great.
757
00:28:22,166 --> 00:28:24,266
I'm very happy that they
saw me on the dish.
758
00:28:24,266 --> 00:28:26,000
And I think, I killed it.
759
00:28:27,066 --> 00:28:28,600
[Andrew] I had a feeling
that they would
760
00:28:28,667 --> 00:28:29,634
comment on my
food lacking soul.
761
00:28:29,634 --> 00:28:31,367
comment on my
food lacking soul.
762
00:28:31,367 --> 00:28:32,800
If I make it
to the third round,
763
00:28:32,867 --> 00:28:35,467
that's my last opportunity
to put my personality
on the plate.
764
00:28:42,700 --> 00:28:43,533
[clock ticks]
765
00:28:49,166 --> 00:28:51,667
Whose dish is on
the chopping block?
766
00:28:59,367 --> 00:29:01,367
Chef Giuseppe,
you've been chopped.
767
00:29:01,367 --> 00:29:02,433
Judges.
768
00:29:02,433 --> 00:29:04,867
[Tiffani] Chef Giuseppe,
we loved having you here.
769
00:29:04,867 --> 00:29:07,467
Unfortunately, your elk
was really over-cooked.
770
00:29:08,467 --> 00:29:10,166
And so, we had to chop you.
771
00:29:10,166 --> 00:29:12,567
Thank you very much.
Thank you for the opportunity
to be here.
772
00:29:12,567 --> 00:29:14,200
-Good luck with the baby.
-Thank you.
773
00:29:15,467 --> 00:29:17,266
Sucks. It sucks
to be eliminated.
774
00:29:17,266 --> 00:29:19,767
But I put my best foot forward
775
00:29:19,767 --> 00:29:21,266
even if I had a bad day,
776
00:29:21,266 --> 00:29:23,367
I'm gonna go back out
and continue to be who I am.
777
00:29:29,066 --> 00:29:30,767
[Ted] Chef Bre, Chef Andrew,
778
00:29:30,767 --> 00:29:32,567
you have made it
to the dessert round.
779
00:29:32,567 --> 00:29:34,367
Are you surprised?
780
00:29:34,367 --> 00:29:36,600
-Not at all.
-I knew it would be
the two of us.
781
00:29:36,667 --> 00:29:38,600
None of the baskets
have stumped you so far.
782
00:29:38,667 --> 00:29:40,700
Let's see what's in this one.
783
00:29:45,100 --> 00:29:45,348
Open it up!
784
00:29:45,348 --> 00:29:45,967
Open it up!
785
00:29:46,800 --> 00:29:48,500
[Bre laughs hysterically]
786
00:29:49,166 --> 00:29:50,867
Hey, y'all are twisted.
787
00:29:50,867 --> 00:29:53,567
And what sweet masterpieces
will you make
788
00:29:53,567 --> 00:29:55,100
with bologna?
789
00:29:55,166 --> 00:29:57,367
Man, processed bologna.
790
00:29:58,367 --> 00:29:59,200
[Ted] Oranges.
791
00:29:59,667 --> 00:30:01,100
[Andrew] Orange.
792
00:30:01,166 --> 00:30:03,367
-[Ted] Pistachio cream.
-Twisted.
793
00:30:03,367 --> 00:30:05,166
All right. That's doable.
794
00:30:06,266 --> 00:30:07,467
Oh, my God.
795
00:30:07,467 --> 00:30:09,000
-[Bre chuckles]
-[Ted] Spanische windtorte.
796
00:30:10,300 --> 00:30:11,200
Full cake?
797
00:30:11,867 --> 00:30:12,767
[chuckles nervously]
798
00:30:12,767 --> 00:30:14,166
[Ted] The final
half hour starts...
799
00:30:16,166 --> 00:30:17,066
Now.
800
00:30:17,066 --> 00:30:18,400
-[all exclaiming]
-[judges] Go, chefs!
801
00:30:18,400 --> 00:30:20,400
-Make us some sweets.
Sweeten it up.
-Sugar, sugar, sugar.
802
00:30:20,467 --> 00:30:21,367
Treats!
803
00:30:25,000 --> 00:30:27,166
Judges, quite a basket
we have here.
804
00:30:27,166 --> 00:30:28,800
[judges laugh]
805
00:30:28,800 --> 00:30:31,000
[Tiffani] Bologna is tough.
It's like having a hot dog
in the dessert round.
806
00:30:31,066 --> 00:30:32,367
It's very hard to transform.
807
00:30:32,367 --> 00:30:35,100
I think a fine julienne
into the fryer.
808
00:30:35,166 --> 00:30:36,900
Finish it with some
cinnamon sugar
809
00:30:36,967 --> 00:30:38,467
as a crispy element...
810
00:30:38,467 --> 00:30:39,600
Maybe, we're okay.
811
00:30:40,667 --> 00:30:43,166
[Amanda] Spanische Windtorte,
it's whipped egg white
812
00:30:43,166 --> 00:30:45,266
to make a meringue layers.
813
00:30:45,266 --> 00:30:45,348
And then,
there is whipped cream
814
00:30:45,348 --> 00:30:47,467
And then,
there is whipped cream
815
00:30:47,467 --> 00:30:49,400
and butter cream inside.
816
00:30:49,467 --> 00:30:50,567
To have that in the basket,
817
00:30:50,567 --> 00:30:52,567
it's almost like
a wedding cake.
818
00:30:52,567 --> 00:30:55,667
I think, Andrew just had
a scent of $10,000.
819
00:30:55,667 --> 00:30:57,367
He's running like crazy.
820
00:30:57,367 --> 00:30:59,767
We're very clear about what we
want these chefs to do
in the second round.
821
00:30:59,767 --> 00:31:02,600
Relax, shine through,
make delicious food.
822
00:31:04,266 --> 00:31:06,867
[Andrew] The judges asked me
to be more personal
823
00:31:06,867 --> 00:31:08,000
in the food that I cook.
824
00:31:08,000 --> 00:31:09,667
And it's something that
I'm actively working on.
825
00:31:09,667 --> 00:31:10,800
Going into the dessert round,
826
00:31:10,867 --> 00:31:12,867
all I have to do is put myself
up on the plate.
827
00:31:12,867 --> 00:31:14,567
I know that I wanna
make cornbread.
828
00:31:14,567 --> 00:31:15,348
It's something that my mom
used to make for my
sister and I.
829
00:31:15,348 --> 00:31:18,000
It's something that my mom
used to make for my
sister and I.
830
00:31:18,066 --> 00:31:21,066
I'm making honey cornbread
with pistachio cream
831
00:31:21,066 --> 00:31:22,200
and a bologna brittle.
832
00:31:22,266 --> 00:31:24,567
I typically make
savory cornbread
833
00:31:24,567 --> 00:31:26,300
as is tradition in the South.
834
00:31:26,367 --> 00:31:29,166
But for this, I need
to at least lean
a little bit sweet.
835
00:31:29,166 --> 00:31:31,066
So, I get some honey mixed in
with my buttermilk.
836
00:31:31,066 --> 00:31:33,200
And I fold in dried cherries
and pistachios.
837
00:31:33,266 --> 00:31:35,700
Put a little bit of sear on it
and straight into the oven.
838
00:31:39,000 --> 00:31:39,867
[Amanda] We can't
have two chefs
839
00:31:39,867 --> 00:31:41,100
that are anymore different.
840
00:31:41,166 --> 00:31:42,100
Really, truly.
841
00:31:42,166 --> 00:31:45,348
I mean, Chef Andrew
is French-trained.
842
00:31:45,348 --> 00:31:45,467
I mean, Chef Andrew
is French-trained.
843
00:31:45,467 --> 00:31:49,266
Working in kitchens
in New York City
under very hardcore chefs.
844
00:31:49,266 --> 00:31:50,867
Chef Bre on the other hand,
845
00:31:50,867 --> 00:31:53,066
she's doing pop-up dinners.
846
00:31:53,066 --> 00:31:55,567
Personal chefing
for celebrities in LA.
847
00:31:55,567 --> 00:31:58,700
Bringing her grandmother's
soul into this kitchen.
848
00:31:58,767 --> 00:32:00,266
[Andrew] How do you feel, Bre?
849
00:32:00,266 --> 00:32:01,867
Honestly, I'm feeling
pretty decent.
850
00:32:01,867 --> 00:32:03,266
All things considered, Chef.
851
00:32:03,266 --> 00:32:05,467
Andrew is very technical,
very sound
852
00:32:05,467 --> 00:32:06,600
and kinda quiet.
853
00:32:06,667 --> 00:32:07,900
I think he's been
good competition,
854
00:32:07,967 --> 00:32:10,100
but I'm feeling so confident
about dessert.
855
00:32:10,166 --> 00:32:12,767
I'm making orange-zested
cream puffs
856
00:32:12,767 --> 00:32:15,348
filled with
a spanische windtorte
orange mascarpone.
857
00:32:15,348 --> 00:32:17,867
filled with
a spanische windtorte
orange mascarpone.
858
00:32:17,867 --> 00:32:20,066
Pate a choux takes
a lot of technique.
859
00:32:20,066 --> 00:32:21,567
Pate a choux is also
a huge risk
860
00:32:21,567 --> 00:32:24,367
because you have got to get
your measurements just right.
861
00:32:24,367 --> 00:32:27,266
You know, I wanna show
the judges that I like
a challenge.
862
00:32:27,266 --> 00:32:28,767
I'm ready to take it on.
863
00:32:30,667 --> 00:32:32,367
15 minutes
on the clock, chefs.
864
00:32:33,767 --> 00:32:37,467
I think, bologna
can kind of be candied,
865
00:32:37,467 --> 00:32:38,967
like, you would do to bacon.
866
00:32:38,967 --> 00:32:42,000
So, I feel like I can probably
make a brittle with pistachio.
867
00:32:44,367 --> 00:32:45,348
I'm definitely intense,
fairly driven.
868
00:32:45,348 --> 00:32:46,867
I'm definitely intense,
fairly driven.
869
00:32:46,867 --> 00:32:48,367
I've already demonstrated
that I possess
870
00:32:48,367 --> 00:32:51,467
all the technical skills
needed to win
this competition.
871
00:32:51,467 --> 00:32:53,667
All I have to do is put
myself on the plate
872
00:32:53,667 --> 00:32:55,266
and be
the last one standing.
873
00:32:57,000 --> 00:32:59,500
Pistachio cream is really just
nothing but pistachios
and sugar.
874
00:32:59,567 --> 00:33:00,667
That's a thick one.
875
00:33:02,000 --> 00:33:03,667
I wanna use it in a ganache.
876
00:33:05,900 --> 00:33:10,200
This spanische windtorte
is filled with strawberries
and cream.
877
00:33:10,266 --> 00:33:11,767
I scoop out the filling,
878
00:33:11,767 --> 00:33:14,467
add in orange zest as well
as some mascarpone
879
00:33:14,467 --> 00:33:15,348
to help dial down
on that sweetness.
880
00:33:15,348 --> 00:33:17,000
to help dial down
on that sweetness.
881
00:33:17,000 --> 00:33:19,500
Having grown up around
fried bologna sandwiches,
882
00:33:19,567 --> 00:33:22,800
it only feels right to throw
this bologna in the fryer.
883
00:33:22,867 --> 00:33:24,867
I take my fried bologna bits
884
00:33:24,867 --> 00:33:26,266
and I put them
in the spice grinder
885
00:33:26,266 --> 00:33:28,166
with some toasted
cinnamon sticks
886
00:33:28,166 --> 00:33:29,700
and toasted pistachio.
887
00:33:31,166 --> 00:33:33,266
All right, chefs,
you're just under
the five minute mark.
888
00:33:35,000 --> 00:33:37,500
And it looks as if Andrew's
cornbread is done
889
00:33:37,567 --> 00:33:39,767
and beautifully golden brown.
890
00:33:39,767 --> 00:33:42,567
[Bre] I try not to open
the oven the whole time
my cream puffs were in there,
891
00:33:42,567 --> 00:33:43,700
but as time is ticking down
892
00:33:43,767 --> 00:33:44,867
I finally peek in...
893
00:33:45,400 --> 00:33:46,667
[Bre grunts]
894
00:33:46,667 --> 00:33:48,600
And I don't see
what I wanna see.
895
00:33:48,667 --> 00:33:51,467
My cream puffs
are not baking right,
896
00:33:51,467 --> 00:33:53,867
not getting any color.
897
00:33:53,867 --> 00:33:56,700
So, Bre's checked on her
cream puffs in the oven.
898
00:33:56,767 --> 00:33:58,367
They were not were
she wanted them to be.
899
00:33:58,367 --> 00:34:01,567
And this is really the base
of her dessert.
900
00:34:01,567 --> 00:34:02,967
Can't even look at them.
901
00:34:02,967 --> 00:34:05,000
This is my worst
nightmare imagined.
902
00:34:05,066 --> 00:34:06,967
I am going into panic mode.
903
00:34:17,266 --> 00:34:18,500
Need something to plate.
904
00:34:18,567 --> 00:34:21,200
My cream puffs
are not baking right.
905
00:34:21,266 --> 00:34:24,567
I'm thinking, how do I get
a dish to even present
to the judges?
906
00:34:24,567 --> 00:34:26,100
Whatever I got, I got.
907
00:34:26,166 --> 00:34:28,700
But if there's one thing
my grandmother has taught me,
908
00:34:28,767 --> 00:34:29,934
it's to never give up.
909
00:34:29,934 --> 00:34:32,567
So, I have no choice
but to pivot and pivot fast.
910
00:34:32,567 --> 00:34:34,467
So, now, we're making churros.
911
00:34:34,467 --> 00:34:38,500
Listen, I love that Chef Bre
knows right now that
she has to pivot,
912
00:34:38,567 --> 00:34:40,867
so she's taking that dough
and she's frying it.
913
00:34:40,867 --> 00:34:42,767
Smart.
914
00:34:42,767 --> 00:34:42,800
-We gotta go, go, go.
Two minutes!
-Plates! Plates!
915
00:34:42,800 --> 00:34:45,266
-We gotta go, go, go.
Two minutes!
-Plates! Plates!
916
00:34:45,266 --> 00:34:47,266
Plate it up! Plate it up!
917
00:34:47,266 --> 00:34:50,066
[Andrew] I get my cornbread
and it's quite crispy
on the bottom.
918
00:34:50,066 --> 00:34:52,500
But I'm gonna submerge
it in a sweet cream
919
00:34:52,567 --> 00:34:54,867
and I glaze it
with my orange reduction.
920
00:34:55,667 --> 00:34:56,600
[Ted] 30 seconds.
921
00:34:58,667 --> 00:35:00,600
Bre's taking her churros
out of the fryer.
922
00:35:00,667 --> 00:35:03,266
And they look
a little blonde to me,
like, not all the way there.
923
00:35:03,266 --> 00:35:06,200
[Ted] All right,
chefs, final seconds
of the final round here.
924
00:35:06,266 --> 00:35:09,166
Ten, nine, eight,
925
00:35:09,600 --> 00:35:12,567
seven, six, five,
926
00:35:13,066 --> 00:35:16,467
four, three, two,
927
00:35:16,467 --> 00:35:18,166
one, time's up.
928
00:35:18,166 --> 00:35:20,767
-[all applauding]
-[GZ] Way to go.
Way to go, chefs.
929
00:35:25,467 --> 00:35:28,000
Fryer was not on my side.
Oven wasn't on my side.
930
00:35:28,066 --> 00:35:29,266
But I didn't let it defeat me.
931
00:35:29,266 --> 00:35:30,900
I still tried to breath,
I tried to maneuver,
932
00:35:30,967 --> 00:35:32,500
I tried to think on my feet
and be quick.
933
00:35:32,567 --> 00:35:34,066
Story of my life.
934
00:35:34,066 --> 00:35:35,266
[Andrew] I think I showed
my personality
935
00:35:35,266 --> 00:35:37,400
which is what the judges
asked me to do.
936
00:35:37,467 --> 00:35:39,600
It's a little bit
less refined,
little bit more soul.
937
00:35:39,667 --> 00:35:41,266
Definitely tells a little bit
more of a story.
938
00:35:41,266 --> 00:35:42,367
So, I think I delivered.
939
00:35:50,767 --> 00:35:52,667
[Ted] Chef Bre
and Chef Andrew,
940
00:35:52,667 --> 00:35:56,467
the judges are eager to taste
the desserts you made
with bologna.
941
00:35:57,066 --> 00:35:57,867
Oranges.
942
00:35:58,367 --> 00:35:59,900
Pistachio cream.
943
00:35:59,967 --> 00:36:02,266
And a spanische windtorte.
944
00:36:03,567 --> 00:36:06,000
Chef Bre, please tell us
what you made.
945
00:36:06,000 --> 00:36:09,400
Judges, before you,
you have a orange churro
946
00:36:09,467 --> 00:36:11,500
with pistachio cream ganache
947
00:36:11,567 --> 00:36:12,800
with the dusting
of the fried bologna,
948
00:36:12,800 --> 00:36:14,100
with the dusting
of the fried bologna,
949
00:36:14,100 --> 00:36:17,100
toasted pistachios
and cinnamon over the top.
950
00:36:17,166 --> 00:36:20,066
This was not
my original dessert,
but this is where we landed.
951
00:36:21,367 --> 00:36:23,800
[Amanda] Your pate a choux
works fried.
952
00:36:23,867 --> 00:36:26,667
It just needed longer
in the fryer.
953
00:36:26,667 --> 00:36:28,867
I love the cream,
I think it tastes really good.
954
00:36:28,867 --> 00:36:31,100
I love that little surprise
of chocolate.
955
00:36:31,166 --> 00:36:33,767
I love that you dusted
the bologna over
956
00:36:33,767 --> 00:36:36,767
and worked really hard
to make that happen as well.
957
00:36:36,767 --> 00:36:39,367
The windtorte
with the strawberries
is so delicious.
958
00:36:39,367 --> 00:36:40,767
It's so good.
959
00:36:40,767 --> 00:36:42,800
I love the orange in it.
I love the freshness
of the strawberries.
960
00:36:42,800 --> 00:36:43,066
I love the orange in it.
I love the freshness
of the strawberries.
961
00:36:44,266 --> 00:36:46,700
[GZ] It almost tastes like
a strawberry shortcake.
962
00:36:46,767 --> 00:36:48,200
The real flaw
is the pate a choux.
963
00:36:48,266 --> 00:36:52,567
But what is on the plate,
like everyone said,
is very good.
964
00:36:52,567 --> 00:36:54,567
Chef, if you were to win here,
965
00:36:54,567 --> 00:36:56,200
you'd get a cash prize.
966
00:36:56,266 --> 00:36:58,200
Any thoughts on
what you might use it for?
967
00:36:58,266 --> 00:37:00,567
I would use the money
to give back to the community.
968
00:37:00,567 --> 00:37:03,000
My grandma owned and operated
a non-profit.
969
00:37:03,000 --> 00:37:05,300
So, I've been growing up
around community service
my whole life.
970
00:37:05,367 --> 00:37:07,667
I want to team up
with some local markets,
971
00:37:07,667 --> 00:37:09,166
in the city of LA.
972
00:37:09,166 --> 00:37:11,500
and cook meals for people,
provide grocery carts.
973
00:37:11,567 --> 00:37:12,767
Inflation is hitting
all of us,
974
00:37:12,767 --> 00:37:12,800
so if I can give back
975
00:37:12,800 --> 00:37:14,367
so if I can give back
976
00:37:14,367 --> 00:37:16,867
just a smidgen of what
I've gotten from this world,
977
00:37:16,867 --> 00:37:18,667
I would be happy with that.
978
00:37:18,667 --> 00:37:20,567
And do a little something nice
for yourself, too.
979
00:37:20,567 --> 00:37:21,900
I might buy myself
a little something.
980
00:37:21,967 --> 00:37:23,266
-[Tiffani] There you go.
-[Bre chuckles]
981
00:37:23,967 --> 00:37:25,200
Finally, Chef Andrew.
982
00:37:25,266 --> 00:37:27,200
Chefs, you have
honey cornbread
983
00:37:27,266 --> 00:37:30,066
with pistachio cream
and bologna brittle.
984
00:37:30,066 --> 00:37:34,266
This is my attempt at putting
more of my history
on the plate.
985
00:37:34,266 --> 00:37:37,600
Um, when I was growing up
in Texas,
986
00:37:37,667 --> 00:37:40,100
we'd have cornbread
with dinner couple of nights
a week.
987
00:37:40,100 --> 00:37:42,467
My mom would always make us
second cast-iron pan,
988
00:37:42,467 --> 00:37:42,800
and then, she would soak it
in milk and cream,
989
00:37:42,800 --> 00:37:44,800
and then, she would soak it
in milk and cream,
990
00:37:44,867 --> 00:37:46,700
cinnamon, sugar, vanilla.
991
00:37:46,767 --> 00:37:50,567
So, this is my kind of ode
to that dish.
992
00:37:50,567 --> 00:37:52,667
It's the first bite of food
993
00:37:52,667 --> 00:37:55,266
that makes me feel
I kinda know you now.
994
00:37:55,266 --> 00:37:57,100
Really, this is you.
I can taste it.
995
00:37:57,100 --> 00:37:58,667
I can taste the love
you have for your mom.
996
00:37:58,667 --> 00:38:01,467
And that the bologna
is exceedingly interesting.
997
00:38:01,467 --> 00:38:03,200
I mean, I think the way
you cooked it in the caramel
998
00:38:03,266 --> 00:38:05,467
really helped take
the processed...
999
00:38:06,500 --> 00:38:08,100
bologna taste out of it.
1000
00:38:08,100 --> 00:38:09,967
So, it's a really
good dessert.
1001
00:38:09,967 --> 00:38:11,033
It's a little dry.
1002
00:38:11,066 --> 00:38:12,800
But it's very tasty,
very well-conceived dessert.
1003
00:38:12,800 --> 00:38:14,100
But it's very tasty,
very well-conceived dessert.
1004
00:38:14,166 --> 00:38:15,567
Thank you, Chef.
1005
00:38:15,567 --> 00:38:19,200
I think with that
orange cream,
you could have just soaked...
1006
00:38:19,266 --> 00:38:21,700
Just dunk that cornbread
in there.
1007
00:38:21,767 --> 00:38:22,967
So, if you gave it a dunk,
1008
00:38:22,967 --> 00:38:25,467
I think you would have had
a little more of a...
1009
00:38:25,467 --> 00:38:28,700
just that moisture
that was needed
in the cornbread.
1010
00:38:28,767 --> 00:38:31,266
I think the dried cherry
was clutch here.
1011
00:38:31,266 --> 00:38:36,066
-It goes so well
with the candied bologna.
-Thank you so much.
1012
00:38:36,066 --> 00:38:39,000
The cornbread needs
more sugar on its own.
1013
00:38:39,000 --> 00:38:41,000
But when you have
the windtorte
1014
00:38:41,066 --> 00:38:42,800
and the pistachio cream
that are both very sweet
on the side,
1015
00:38:42,800 --> 00:38:43,800
and the pistachio cream
that are both very sweet
on the side,
1016
00:38:43,867 --> 00:38:46,100
the lack of sugar
in the cornbread
sort of goes away.
1017
00:38:47,567 --> 00:38:48,433
Thank you.
1018
00:38:51,567 --> 00:38:53,467
Judges, those baskets
were doozies.
1019
00:38:53,467 --> 00:38:55,567
Which one would you say
was the toughest?
1020
00:38:55,567 --> 00:38:57,166
Well, the toughest round
was the first.
1021
00:38:57,166 --> 00:38:58,200
[GZ] Bre's shrimp fritter,
1022
00:38:58,266 --> 00:38:59,700
I did taste the ginger,
1023
00:38:59,700 --> 00:39:02,000
I did taste some
of the elements
of the shrimp inside.
1024
00:39:02,066 --> 00:39:04,767
She just didn't...
It wasn't finished.
1025
00:39:04,767 --> 00:39:06,133
It was incomplete.
1026
00:39:06,133 --> 00:39:09,266
You know, she had
the shrimp fritters and sauce.
That was it.
1027
00:39:09,266 --> 00:39:11,967
And then, Andrew attempted
to make shrimp toast for us.
1028
00:39:11,967 --> 00:39:12,800
It was really kind of like
a shrimp mousse.
1029
00:39:12,800 --> 00:39:13,967
It was really kind of like
a shrimp mousse.
1030
00:39:13,967 --> 00:39:15,567
I'm not sure it was cooked
all the way through.
1031
00:39:15,567 --> 00:39:19,066
But I will say the mushrooms
that Andrew cooked on top
with the enokis
1032
00:39:19,066 --> 00:39:21,066
and a little bit of the beef
from the birria
1033
00:39:21,066 --> 00:39:22,300
was so delicious.
1034
00:39:23,367 --> 00:39:24,967
Going into the entree round.
1035
00:39:24,967 --> 00:39:28,700
Chef Bre really came out
with something that I thought
was her style.
1036
00:39:28,767 --> 00:39:30,467
She made that beautiful elk
1037
00:39:30,467 --> 00:39:32,166
and the braised greens.
1038
00:39:32,166 --> 00:39:33,700
It was so delicious.
1039
00:39:33,767 --> 00:39:36,166
There is a place and time
1040
00:39:36,166 --> 00:39:39,867
and a completeness
about Bre's entree
1041
00:39:39,867 --> 00:39:41,967
that I think I missed
a little bit with Andrew.
1042
00:39:41,967 --> 00:39:42,800
Everything in Andrew's entree
was seasoned nicely,
1043
00:39:42,800 --> 00:39:45,000
Everything in Andrew's entree
was seasoned nicely,
1044
00:39:45,066 --> 00:39:46,467
cooked properly.
1045
00:39:46,467 --> 00:39:48,767
I don't know
that they were telling
a story about who Andrew was
1046
00:39:48,767 --> 00:39:50,967
or why they should even be
on the plate together.
1047
00:39:50,967 --> 00:39:54,600
But we really saw
his technique come to life
1048
00:39:54,667 --> 00:39:57,367
because it married with soul,
was in his dessert.
1049
00:39:57,367 --> 00:39:59,200
It's just like he woke up
all of a sudden.
1050
00:39:59,266 --> 00:40:00,800
You know, Bre's pate a choux
1051
00:40:00,867 --> 00:40:03,000
did not work out the way
she thought it was gonna
work out.
1052
00:40:03,000 --> 00:40:05,300
I don't know if that
was successful,
but it was full of heart.
1053
00:40:05,367 --> 00:40:07,000
And she did not give up
on herself.
1054
00:40:07,000 --> 00:40:08,867
You know, I think
the question at hand is,
1055
00:40:08,867 --> 00:40:11,166
who really took those baskets
1056
00:40:11,166 --> 00:40:12,800
and made a meal
that made sense?
1057
00:40:12,800 --> 00:40:13,667
and made a meal
that made sense?
1058
00:40:18,667 --> 00:40:21,567
[Andrew] I spent the last
seven plus years
honing the craft
1059
00:40:21,567 --> 00:40:25,800
and winning this would be
validation of all the hours
spent in the kitchen
1060
00:40:25,867 --> 00:40:27,200
sobbing while writing
prep lists
1061
00:40:27,266 --> 00:40:28,200
early in the morning.
1062
00:40:28,266 --> 00:40:30,166
This is a big moment.
1063
00:40:30,166 --> 00:40:33,467
[Bre] Despite dessert
not going the way
I intended or planned,
1064
00:40:33,467 --> 00:40:35,233
I think I still stand
a good chance.
1065
00:40:35,233 --> 00:40:38,467
If there is one thing
my grandmother has taught me,
it's to never give up.
1066
00:40:47,967 --> 00:40:50,100
Chef Bre, you've been chopped.
1067
00:40:50,100 --> 00:40:51,367
Judges.
1068
00:40:51,367 --> 00:40:53,500
[Amanda] Chef Bre,
in the first round
1069
00:40:53,567 --> 00:40:56,900
your shrimp fritter
felt incomplete.
1070
00:40:56,967 --> 00:40:58,433
In the dessert round,
1071
00:40:58,467 --> 00:41:01,367
you challenged yourself
with a difficult task
of making pate a choux.
1072
00:41:01,367 --> 00:41:02,567
All the flavors were there,
1073
00:41:02,567 --> 00:41:04,567
it just wasn't executed right.
1074
00:41:04,567 --> 00:41:07,266
And so, we had to chop you.
1075
00:41:07,266 --> 00:41:09,567
But just please keep doing
what you're doing.
1076
00:41:09,567 --> 00:41:11,967
And the way you're doing it
with your heart and your soul.
1077
00:41:11,967 --> 00:41:12,800
Oh, I'm never gonna stop.
1078
00:41:12,800 --> 00:41:13,166
Oh, I'm never gonna stop.
1079
00:41:13,166 --> 00:41:16,066
I might get dirty,
but I'm gonna keep going.
1080
00:41:16,066 --> 00:41:17,567
So, thank you so much.
1081
00:41:17,567 --> 00:41:18,467
Thank you.
1082
00:41:18,467 --> 00:41:21,266
[all applauding]
1083
00:41:21,266 --> 00:41:23,367
[Bre] With the win,
with the loss, whatever,
1084
00:41:23,367 --> 00:41:25,066
I am proud of myself.
1085
00:41:25,066 --> 00:41:28,266
I'm glad that the judges saw
my tenacity, my heart
1086
00:41:28,266 --> 00:41:29,300
more than anything.
1087
00:41:29,367 --> 00:41:32,767
And I hope that America
sees it, too. [chuckles]
1088
00:41:32,767 --> 00:41:34,700
And that means,
Chef Andrew Sargent,
1089
00:41:34,767 --> 00:41:36,667
you are the Chopped champion.
1090
00:41:36,667 --> 00:41:38,266
Congratulations. Well done.
1091
00:41:38,266 --> 00:41:40,567
-Thank you very much.
-[judges applaud]
1092
00:41:40,567 --> 00:41:42,000
[Andrew] Thank you so much.
1093
00:41:42,066 --> 00:41:42,800
-[Tiffani] Nicely done.
-[Amanda] You can have
fun now.
1094
00:41:42,800 --> 00:41:44,000
-[Tiffani] Nicely done.
-[Amanda] You can have
fun now.
1095
00:41:44,000 --> 00:41:46,467
-[all laughing]
-I've been having fun, Chef.
1096
00:41:46,467 --> 00:41:47,667
-[Amanda] Good.
-Thank you so much.
1097
00:41:47,667 --> 00:41:49,467
[Amanda] It's nice
to see you smile. Totally.
1098
00:41:49,467 --> 00:41:50,400
[GZ] Way to go.
1099
00:41:50,467 --> 00:41:52,100
[Andrew] Winning
feels amazing.
1100
00:41:52,166 --> 00:41:56,867
Truly, it's validation
that I should be willing
to step out of myself more.
1101
00:41:56,867 --> 00:41:57,800
Take risks.