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.