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00:00:01,567 --> 00:00:03,900
[Mike Beltran] Every dish that
I create has a story to it.
2
00:00:03,967 --> 00:00:05,166
[Lauren Lawless]
I love to kick
people's asses,
3
00:00:05,166 --> 00:00:06,600
I love to be center
of attention.
4
00:00:06,667 --> 00:00:08,200
Oh, my gosh.
5
00:00:08,266 --> 00:00:10,567
[Samantha Etienne] Man,
watching [chuckles]
6
00:00:10,567 --> 00:00:11,767
and actually being on here
7
00:00:11,767 --> 00:00:13,000
is two complete
different things.
8
00:00:13,000 --> 00:00:14,867
-What the hell?
-[Joe Sasto] Let's go, Mike,
finish up.
9
00:00:14,867 --> 00:00:16,266
Home stretch.
10
00:00:16,266 --> 00:00:19,467
I've got almost like
crazy stress butterfly thing
in your stomach.
11
00:00:19,467 --> 00:00:22,700
He winced as if somebody had
punched him in the stomach.
12
00:00:22,767 --> 00:00:24,967
-Tell me you have a plan.
-I'll get to it.
13
00:00:24,967 --> 00:00:25,867
-[Ted Allen] Five.
-[Nilou Motamed] Damn.
14
00:00:25,867 --> 00:00:27,333
-[Ted] Four.
-Oh, my gosh.
15
00:00:27,333 --> 00:00:28,967
-[Ted] Three, two.
-It was a rough day
in the Chopped kitchen.
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00:00:29,500 --> 00:00:30,000
[Ted] One.
17
00:00:30,000 --> 00:00:30,567
[Ted] One.
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00:00:32,667 --> 00:00:34,266
[Lauren] My competition
better step aside
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00:00:34,266 --> 00:00:36,467
because flawless Lawless
is coming for that win.
20
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Whoo!
21
00:00:39,100 --> 00:00:40,767
I'm chef and owner
of Flawless Cuisine,
22
00:00:40,767 --> 00:00:43,166
a catering company
in San Diego.
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00:00:43,166 --> 00:00:45,367
My style of cooking
is Asian fusion.
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00:00:45,367 --> 00:00:46,900
That smells so good. Mmm.
25
00:00:47,967 --> 00:00:49,567
When you taste my food,
you can expect
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00:00:49,567 --> 00:00:52,300
umami, bold flavors,
and pure magic.
27
00:00:52,367 --> 00:00:53,266
Beautiful.
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00:00:53,266 --> 00:00:54,767
In my career, I've done a lot.
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00:00:54,767 --> 00:00:57,100
I've opened restaurants,
a food truck, a cookbook,
30
00:00:57,100 --> 00:01:00,000
and now I'm fighting for
that Chopped champion title.
31
00:01:00,000 --> 00:01:00,166
and now I'm fighting for
that Chopped champion title.
32
00:01:00,166 --> 00:01:01,200
Don't let my looks fool you,
33
00:01:01,266 --> 00:01:02,400
'cause I'm here
to kick some ass.
34
00:01:06,166 --> 00:01:07,667
All right,
let's cut some stuff.
35
00:01:07,667 --> 00:01:08,900
I wanted to become a chef
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00:01:08,967 --> 00:01:11,467
mostly 'cause I couldn't sit
at a desk my entire life.
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And now I get to cook food
and listen to music all day,
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so it's like the most
fun thing you can do
for a career.
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00:01:17,567 --> 00:01:18,467
Perfect.
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My cuisine is Mediterranean.
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00:01:19,767 --> 00:01:21,800
Definitely use
a lot of acidity
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00:01:21,867 --> 00:01:23,100
and brightness in my food
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to balance out a lot of, like,
fatty and rich things.
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00:01:26,000 --> 00:01:27,166
Bellissimo!
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00:01:29,367 --> 00:01:30,000
I started my career
in Chicago,
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I started my career
in Chicago,
47
00:01:31,266 --> 00:01:34,367
and I worked with
some awesome chefs
in amazing restaurants,
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I was in Eater Young Gun
and Zagat 30 under 30.
49
00:01:37,266 --> 00:01:41,200
2019, I went
on Beat Bobby Flay,
and beat him.
50
00:01:41,266 --> 00:01:43,166
I didn't come here to lose.
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00:01:43,166 --> 00:01:44,667
I wanna be
the last one standing.
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00:01:50,200 --> 00:01:52,467
[Sam] I may be
small and young,
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but I'm just as bad,
just as skilled,
54
00:01:55,567 --> 00:01:57,100
and I'm here for the win.
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00:01:59,300 --> 00:02:00,000
I'm the owner
and executive chef
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00:02:00,000 --> 00:02:01,000
I'm the owner
and executive chef
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00:02:01,066 --> 00:02:02,967
of Rose Catering
in Atlanta, Georgia.
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My food is inspired by
my Haitian background.
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Fresh herbs and some spice.
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00:02:12,100 --> 00:02:13,367
When you taste my food,
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00:02:13,367 --> 00:02:16,166
you can expect to feel
overall good vibe,
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00:02:16,166 --> 00:02:18,367
like, it's a party
in your mouth.
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00:02:18,367 --> 00:02:20,100
Winning Chopped
would mean a lot.
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00:02:20,100 --> 00:02:22,567
I wanna walk into a room,
and people know, like,
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00:02:22,567 --> 00:02:23,767
"Oh, there's Chef Sam."
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00:02:25,567 --> 00:02:27,000
I'm bringing the heat.
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00:02:29,266 --> 00:02:30,000
I am the owner
of Little Chef Diner
and Culinary Theory.
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00:02:30,000 --> 00:02:32,266
I am the owner
of Little Chef Diner
and Culinary Theory.
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00:02:32,266 --> 00:02:34,567
I got into cooking
as a young kid.
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00:02:34,567 --> 00:02:36,066
I'll watch my grandmother
cook,
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00:02:36,066 --> 00:02:39,266
make, like, Mexican pizzas,
Indian fired bread,
green chili,
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00:02:39,266 --> 00:02:41,066
lot of traditional
Mexican cuisine.
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00:02:42,300 --> 00:02:43,967
I still make lot of those
with my own twist.
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00:02:45,300 --> 00:02:46,400
And the thing I love
about cooking
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00:02:46,400 --> 00:02:48,667
is being able to share my food
with a story,
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so everything
that's on my menus
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has a story behind it.
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00:02:52,467 --> 00:02:54,100
I know I got the skills
needed to win,
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00:02:54,166 --> 00:02:55,667
so I'm ready to do this.
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00:02:55,667 --> 00:02:56,567
Let's go.
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00:02:59,567 --> 00:03:00,000
Hello, Chefs.
82
00:03:00,000 --> 00:03:00,600
Hello, Chefs.
83
00:03:00,667 --> 00:03:01,834
-What's up?
-What's up, Ted?
84
00:03:01,834 --> 00:03:05,467
Your moment to shine
in the Chopped kitchen is now.
85
00:03:05,467 --> 00:03:06,800
Can you do this?
86
00:03:06,800 --> 00:03:08,166
-Let's get this party started,
come on.
-Hell, yeah Let's go.
87
00:03:08,166 --> 00:03:09,800
[Ted] There are three rounds.
88
00:03:09,867 --> 00:03:12,800
Mandatory mystery ingredients
for each course.
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00:03:12,867 --> 00:03:15,000
If your dish doesn't cut it,
90
00:03:15,066 --> 00:03:16,567
you will be chopped.
91
00:03:16,567 --> 00:03:18,266
-Not happening.
-No, it's not me.
92
00:03:18,266 --> 00:03:20,300
Your appetizer ingredients
are waiting for you.
93
00:03:23,867 --> 00:03:24,867
Get into the basket.
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00:03:25,867 --> 00:03:27,266
-[all exclaiming]
-Ooh, nice.
95
00:03:27,266 --> 00:03:29,300
-Wow!
-[Ted] Surprise!
96
00:03:29,367 --> 00:03:30,000
It's a watermelon cake.
97
00:03:30,000 --> 00:03:31,967
It's a watermelon cake.
98
00:03:31,967 --> 00:03:34,166
This one might be
little bit challenging.
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00:03:35,967 --> 00:03:38,667
[Ted] You'll also be cooking
with thinly sliced rib eye.
100
00:03:38,667 --> 00:03:40,166
Thinly sliced rib eye.
101
00:03:41,500 --> 00:03:43,100
[Ted] Marinated goat cheese.
102
00:03:43,100 --> 00:03:44,367
[Lauren] Wow.
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00:03:45,166 --> 00:03:46,266
Shishito.
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00:03:46,266 --> 00:03:48,000
[Ted] And shishito peppers.
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00:03:48,000 --> 00:03:49,266
[Mike] Definitely like
this peppers.
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Could've been a lot worse.
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00:03:51,200 --> 00:03:54,000
[Ted] Twenty minutes to make
a stellar first impression.
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00:03:54,767 --> 00:03:56,066
Clock starts now.
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00:03:56,066 --> 00:03:57,300
-[Nilou] Go! Yeah!
-[Chris Santos] All right,
here we go.
110
00:03:58,467 --> 00:04:00,000
Look at this, Sam going
for plates straight away.
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00:04:00,000 --> 00:04:00,100
Look at this, Sam going
for plates straight away.
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00:04:00,100 --> 00:04:02,500
-Straight, going for plates,
that's interesting.
-[Joe] What a move.
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00:04:02,567 --> 00:04:04,567
That's a move that says,
I know exactly
what I'm making.
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00:04:04,567 --> 00:04:06,567
-Yup.
-Coming down.
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00:04:06,567 --> 00:04:10,367
Chris, you joined
on the judges panel
by two special guests.
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00:04:10,367 --> 00:04:13,066
Copped champion,
Chef Joe Sasto,
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00:04:13,066 --> 00:04:16,667
-and celebrated food
journalist, Nilou Motamed.
-[Chris] Welcome, welcome.
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00:04:16,667 --> 00:04:18,500
Judges, this watermelon cake
looks fancy,
119
00:04:18,567 --> 00:04:21,166
but at the end of the day,
it's just watermelon.
120
00:04:21,166 --> 00:04:23,467
I think it gives tons
of opportunities for our chefs
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00:04:23,467 --> 00:04:24,867
to use something
fresh and bright,
122
00:04:24,867 --> 00:04:26,400
I think it's, it's a lay-up.
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00:04:26,467 --> 00:04:27,367
Yup.
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Behind you.
125
00:04:30,867 --> 00:04:33,367
[Sam] Seeing the judges,
they're looking awesome.
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00:04:33,367 --> 00:04:35,800
Chef Joe, I've always
looked up to him
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00:04:35,867 --> 00:04:39,000
'cause of his snazzy
little moustache,
I love that.
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00:04:39,066 --> 00:04:43,000
I wanna show the judges,
this 26-year-old Haitian girl,
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00:04:43,000 --> 00:04:45,100
I'm a force to be
reckoned with,
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00:04:45,100 --> 00:04:48,100
and they better
get to know me. [laughs]
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00:04:50,266 --> 00:04:52,367
I am making Seared
Curry Rib Eye,
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00:04:52,367 --> 00:04:56,166
with pickled watermelon,
and rosemary infused
whipped goat cheese.
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Time to cook.
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00:04:58,066 --> 00:04:59,867
Sam, how are you feeling
about this watermelon cake?
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00:04:59,867 --> 00:05:00,000
I'm feeling good,
I'm gonna pickle
the watermelon,
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00:05:00,000 --> 00:05:03,000
I'm feeling good,
I'm gonna pickle
the watermelon,
137
00:05:03,000 --> 00:05:07,066
and I'm gonna infuse
this goat cheese with
some rosemary oil.
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00:05:07,066 --> 00:05:10,400
I really wanted the judges
to shut up. [laughs]
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00:05:10,467 --> 00:05:12,667
Like, I cannot answer
no questions,
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00:05:12,667 --> 00:05:15,200
it's already a lot
of pressure. [laughs]
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00:05:15,266 --> 00:05:17,800
I'm a little
stressed right now,
this was like, whoo.
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00:05:17,867 --> 00:05:20,266
-[Chris laughs] Okay.
-[Joe laughs]
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00:05:22,266 --> 00:05:24,100
What do I need for this?
Bit of lettuce.
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00:05:25,467 --> 00:05:27,066
[Joe] So this thinly
sliced rib eye
145
00:05:27,066 --> 00:05:28,300
is normally the steak,
146
00:05:28,367 --> 00:05:30,000
the prime rib cut
that you'd have,
147
00:05:30,000 --> 00:05:30,300
the prime rib cut
that you'd have,
148
00:05:30,367 --> 00:05:33,100
but sliced thin,
it's the perfect cut
for cheese steaks.
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00:05:33,100 --> 00:05:35,567
What about
pounding out this rib eye
and doing a carpaccio?
150
00:05:35,567 --> 00:05:36,467
I wouldn't be against it.
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00:05:36,467 --> 00:05:38,467
Let's do this.
152
00:05:38,467 --> 00:05:41,100
I think the other chefs need
to look out for me because
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00:05:41,100 --> 00:05:44,000
my presentation is always
gonna be flawless.
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00:05:44,000 --> 00:05:46,200
Flawless Cuisine is a high-end
catering company,
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I specialize
in global cuisine,
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00:05:47,767 --> 00:05:50,000
I love to do farm to table,
fresh ingredients,
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00:05:50,000 --> 00:05:51,567
fine dining with
a modern twist.
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Whoo!
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00:05:53,066 --> 00:05:54,266
With the thinly
sliced rib eye,
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00:05:54,266 --> 00:05:55,400
I don't wanna do
too much to it,
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00:05:55,467 --> 00:05:57,033
I really wanna showcase
the meat.
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00:05:57,033 --> 00:06:00,000
For my dish, I'm gonna make
a Mediterranean Inspired
Beef Carpaccio
163
00:06:00,000 --> 00:06:00,467
For my dish, I'm gonna make
a Mediterranean Inspired
Beef Carpaccio
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00:06:00,467 --> 00:06:02,467
and blistered
shishito peppers.
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00:06:02,467 --> 00:06:05,000
So this is kinda
one of my favorite
childhood dishes.
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00:06:05,000 --> 00:06:06,467
In my Mediterranean salad,
167
00:06:06,500 --> 00:06:08,867
I'm going to use
the watermelon from
the watermelon cake,
168
00:06:08,867 --> 00:06:10,600
some heirloom tomatoes,
169
00:06:10,667 --> 00:06:12,266
I wanna add some
pickled onions
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because I love pickled stuff.
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00:06:13,767 --> 00:06:14,800
How are you feeling
over there, buddy?
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00:06:14,800 --> 00:06:15,967
-Good, good, how are you?
-What are you doing?
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00:06:15,967 --> 00:06:18,166
-I'm good. I'm hyped.
-Let's do this.
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00:06:18,867 --> 00:06:20,000
Whoo!
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00:06:21,400 --> 00:06:23,800
[Mike] I'm trying to add some
flavor into this beef.
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Every dish that I create
has a story to it,
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00:06:26,166 --> 00:06:28,800
and I make a Thai steak salad
for my wife all the time,
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I'm gonna recreate that
with this basket.
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00:06:30,000 --> 00:06:30,967
I'm gonna recreate that
with this basket.
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00:06:30,967 --> 00:06:33,967
For my appetizer, I'm making
a Thai Cold Noodle Salad.
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00:06:33,967 --> 00:06:36,667
I marinated my steak
in rice wine vinegar,
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00:06:36,667 --> 00:06:38,400
soy sauce, honey, and garlic.
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00:06:40,667 --> 00:06:41,934
Perfect.
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00:06:44,000 --> 00:06:46,066
Sieger, it looks
like you're making
a steak tartar, yeah?
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We'll see.
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00:06:47,266 --> 00:06:49,100
-[Chris] We'll see!
-[Nilou] Damn!
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00:06:49,166 --> 00:06:50,500
Keeping us in the dark.
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00:06:50,567 --> 00:06:53,166
-I could do larb.
Do you guys want larb?
-[Chris] Yes.
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00:06:53,166 --> 00:06:55,000
If larb in available,
I'm interested.
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00:06:55,000 --> 00:06:56,500
We'll do larb.
Okay, we'll do larb.
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00:06:58,367 --> 00:07:00,000
Since I'm doing larb,
I kinda wanna go
more towards Thai,
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00:07:00,000 --> 00:07:01,367
Since I'm doing larb,
I kinda wanna go
more towards Thai,
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00:07:01,367 --> 00:07:03,600
so I wanna get fish sauce
and soy sauce
194
00:07:03,667 --> 00:07:05,266
to kind of balance
out the spiciness
195
00:07:05,266 --> 00:07:07,367
and then also have
that umami punch.
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00:07:09,700 --> 00:07:12,100
Chefs, less than 10 minutes
to get this done.
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00:07:12,166 --> 00:07:13,000
Heard.
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00:07:14,867 --> 00:07:16,700
[Nilou] I love a shishito
so much,
199
00:07:16,767 --> 00:07:19,367
but they're like a little bit
of Russian roulette
situation, though,
200
00:07:19,367 --> 00:07:20,700
'cause for every seventh one,
201
00:07:20,767 --> 00:07:22,600
you get one that,
it burns your face off.
202
00:07:22,667 --> 00:07:24,166
That's...
Which is my favorite one,
by the way.
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00:07:24,166 --> 00:07:25,166
[Nilou laughs] I know.
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00:07:30,767 --> 00:07:32,867
[Sam] I'm taking
my shishito peppers
205
00:07:32,867 --> 00:07:35,467
and looking to get them
into a nice char.
206
00:07:35,467 --> 00:07:37,567
Cool, who love some curry.
207
00:07:37,567 --> 00:07:39,467
You can never go wrong
with curry.
208
00:07:39,467 --> 00:07:42,066
My mom is Haitian,
my dad is Haitian,
209
00:07:42,066 --> 00:07:44,767
and Haitian cooking is just
what I was raised on.
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00:07:44,767 --> 00:07:47,367
I'm putting Haitian cuisine
on the forefront,
211
00:07:47,367 --> 00:07:51,266
and I want people to realize
we're about to take over
the fine dining world.
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00:07:51,266 --> 00:07:52,567
So, hopefully, it tastes good.
213
00:07:52,567 --> 00:07:54,667
Get some olive oil on here.
214
00:07:54,667 --> 00:07:56,767
I take my shishito peppers
and pop them on my grill.
215
00:07:56,767 --> 00:07:58,767
I wanna blister them,
get a nice char on them
216
00:07:58,767 --> 00:08:00,000
to bring out the flavor
and some caramelization.
217
00:08:00,000 --> 00:08:02,000
to bring out the flavor
and some caramelization.
218
00:08:02,000 --> 00:08:04,166
How is everybody
looking on time?
We're good?
219
00:08:04,867 --> 00:08:07,500
Some beautiful
bread right here.
220
00:08:07,567 --> 00:08:10,700
No one expected me
to be as successful
as I am today.
221
00:08:11,467 --> 00:08:12,467
Crunch time.
222
00:08:12,467 --> 00:08:14,600
I'm very hard working
and determined.
223
00:08:14,667 --> 00:08:16,700
When I set
my mind to something,
I accomplish it.
224
00:08:17,700 --> 00:08:18,667
Pistachios.
225
00:08:19,867 --> 00:08:22,767
Add some vinegar and acidity.
226
00:08:22,767 --> 00:08:25,300
Chef Mike, how are you feeling
about that watermelon cake?
227
00:08:25,367 --> 00:08:28,967
I'm gonna use
the watermelon cake
to make a quick vinaigrette,
228
00:08:28,967 --> 00:08:30,000
um, for my Thai Asian salad.
229
00:08:30,000 --> 00:08:31,166
um, for my Thai Asian salad.
230
00:08:31,166 --> 00:08:33,000
-[Joe] There we go, acid.
-Oh, nice.
231
00:08:34,066 --> 00:08:36,100
[Mike] The goat cheese
is kinda salty,
232
00:08:36,166 --> 00:08:37,667
so if I add it
to my vinaigrette,
233
00:08:37,667 --> 00:08:40,000
it will help balance
the sweetness.
234
00:08:40,000 --> 00:08:42,100
I see my shishito peppers.
235
00:08:42,166 --> 00:08:43,667
I'm gonna throw them
into a hot skillet.
236
00:08:46,200 --> 00:08:48,767
My Daphnie and I have been
married for six years,
237
00:08:48,767 --> 00:08:49,900
we have five kids,
238
00:08:49,967 --> 00:08:51,000
and I love coming
home to them,
239
00:08:51,066 --> 00:08:52,166
they, like, brighten up
my day.
240
00:08:53,300 --> 00:08:54,767
I'm just working hard
for my family
241
00:08:54,767 --> 00:08:56,667
and trying to, like, build
something for them to have
242
00:08:56,667 --> 00:08:58,166
as they get older.
243
00:08:58,166 --> 00:08:59,500
My family means
the world to me,
244
00:08:59,567 --> 00:09:00,000
so this win will be for them.
245
00:09:00,000 --> 00:09:01,000
so this win will be for them.
246
00:09:02,166 --> 00:09:04,000
You guys, last six minutes,
six minutes.
247
00:09:04,700 --> 00:09:06,567
Six minutes.
248
00:09:06,567 --> 00:09:08,266
[Sieger Bayer] I want
the watermelon to kinda of add
249
00:09:08,266 --> 00:09:10,300
the sweetness that
you usually get in larb,
250
00:09:10,367 --> 00:09:12,700
I add some minced
shallot to that
and some vinegar,
251
00:09:12,767 --> 00:09:15,367
and kinda just
let that marinate.
252
00:09:15,367 --> 00:09:18,467
Right after culinary school,
I backpacked in Europe
for a couple of months.
253
00:09:18,467 --> 00:09:20,667
I hit Italy and Germany
and France,
254
00:09:20,667 --> 00:09:22,767
but Spain was the one
that really stuck with me.
255
00:09:22,767 --> 00:09:25,600
I'm gonna take this $10,000,
and I'm gonna go
on a big trip to Spain.
256
00:09:28,567 --> 00:09:29,867
Five minutes to go, chefs.
257
00:09:29,867 --> 00:09:30,000
-Five minutes, chefs.
-Heard.
258
00:09:30,000 --> 00:09:31,567
-Five minutes, chefs.
-Heard.
259
00:09:34,066 --> 00:09:35,367
[Joe] All right,
now I'm worried for Sieger.
260
00:09:35,367 --> 00:09:36,767
We're down
to the final minute,
261
00:09:36,767 --> 00:09:39,567
and he just started working
with his goat cheese.
262
00:09:39,567 --> 00:09:42,300
-Let's hope that Sieger
pulls it out.
-I'll get to it.
263
00:09:42,367 --> 00:09:44,567
-Ugh! Oh.
-Busted.
264
00:09:44,567 --> 00:09:46,700
-He heard you. [laughs]
-Oh, no.
265
00:09:46,767 --> 00:09:48,000
I promise.
266
00:09:58,367 --> 00:10:00,300
Coming through, behind.
Coming through, behind.
267
00:10:03,100 --> 00:10:04,300
[Sieger] I know
I'm running out of time,
268
00:10:04,367 --> 00:10:05,867
so I just need to get this
goat cheese on the plate.
269
00:10:05,867 --> 00:10:08,000
So I season it just like
I seasoned the larb.
270
00:10:08,000 --> 00:10:10,000
Mirin and just a little bit
of fish sauce.
271
00:10:10,066 --> 00:10:11,667
The mouthfeel and the texture
with the larb
272
00:10:11,667 --> 00:10:13,100
is gonna be perfect.
273
00:10:13,100 --> 00:10:15,600
You guys should start plating,
you have under
three minutes to go.
274
00:10:15,667 --> 00:10:17,467
-[Mike] Heard.
-[Sam] Heard. Three minutes.
275
00:10:17,467 --> 00:10:20,667
With the goat cheese,
I am using a hand mixer
276
00:10:20,667 --> 00:10:23,000
to whip and get it
as soft as possible.
277
00:10:23,000 --> 00:10:23,259
Then I fold in
my rosemary oil.
278
00:10:23,259 --> 00:10:25,500
Then I fold in
my rosemary oil.
279
00:10:27,500 --> 00:10:28,667
Come on.
280
00:10:28,667 --> 00:10:30,266
I wanna add some body
to my salad,
281
00:10:30,266 --> 00:10:31,767
so I grabbed arugula
and spinach,
282
00:10:31,767 --> 00:10:34,000
I tossed that together with
some minced scallions
283
00:10:34,000 --> 00:10:35,567
and crushed almonds.
284
00:10:37,266 --> 00:10:38,500
Two minutes, guys.
285
00:10:39,467 --> 00:10:40,700
It's down to the wire,
286
00:10:40,700 --> 00:10:42,166
I gotta figure out what to do
with this goat cheese,
287
00:10:42,166 --> 00:10:43,967
I'm going to crumble
the goat cheese,
288
00:10:43,967 --> 00:10:46,300
put it on my salad,
and cross my fingers.
289
00:10:46,367 --> 00:10:48,100
[Ted] You got this, chefs,
get it done, get it done.
290
00:10:48,100 --> 00:10:49,400
[Mike] Come on, guys, come on,
we're almost there.
291
00:10:49,467 --> 00:10:50,300
Let's go, let's go.
292
00:10:50,367 --> 00:10:51,367
Stay focused.
293
00:10:51,367 --> 00:10:52,266
You can do it.
294
00:10:52,266 --> 00:10:53,259
Oh, gosh, crunch time.
295
00:10:53,259 --> 00:10:54,000
Oh, gosh, crunch time.
296
00:10:54,567 --> 00:10:55,667
Whoo!
297
00:10:55,667 --> 00:10:57,066
[Nilou] You have to remember
all the ingredients,
298
00:10:57,066 --> 00:10:59,100
everything in the basket.
299
00:10:59,100 --> 00:11:01,667
[Ted] Don't let the clock
trip you up now, chefs.
300
00:11:01,667 --> 00:11:04,900
-Ten, nine, eight, seven...
-[Nilou] Here we go, chefs,
you can do it.
301
00:11:05,567 --> 00:11:07,000
[Ted] ...six, five,
302
00:11:07,767 --> 00:11:09,367
four, three,
303
00:11:09,367 --> 00:11:11,066
two, one.
304
00:11:12,600 --> 00:11:15,367
-Times up!
-[all cheering]
305
00:11:15,367 --> 00:11:17,367
-[Joe] Nice work.
-[Nilou] Great job.
306
00:11:18,667 --> 00:11:22,100
Man, watching [chuckles]
and actually being on here
307
00:11:22,100 --> 00:11:23,259
is two complete
different things,
308
00:11:23,259 --> 00:11:23,900
is two complete
different things,
309
00:11:23,967 --> 00:11:25,467
but the time is just ticking,
310
00:11:25,467 --> 00:11:27,667
and you just gotta get it done
as fast as possible.
311
00:11:28,867 --> 00:11:29,867
[Sieger] Twenty minutes
goes by real quick
312
00:11:29,867 --> 00:11:31,000
in the Chopped kitchen.
313
00:11:31,000 --> 00:11:33,300
I hope the judges can see
that I can adapt,
314
00:11:33,367 --> 00:11:34,567
work really quickly
on my feet,
315
00:11:34,567 --> 00:11:35,767
and put out a delicious dish.
316
00:11:39,100 --> 00:11:42,166
[Ted] Chefs, you've arrived
at the chopping block.
317
00:11:42,166 --> 00:11:44,567
Your mandatory mystery
ingredients were
318
00:11:44,567 --> 00:11:46,066
a watermelon cake,
319
00:11:46,867 --> 00:11:48,100
thinly sliced rib eye,
320
00:11:48,867 --> 00:11:50,467
marinated goat cheese,
321
00:11:51,000 --> 00:11:52,500
and shishito peppers.
322
00:11:53,567 --> 00:11:55,767
First up, Chef Lauren,
what do we have?
323
00:11:55,767 --> 00:11:57,066
Uh, what I've made
for you guys today
324
00:11:57,066 --> 00:11:59,400
is a Mediterranean Inspired
Beef Carpaccio,
325
00:11:59,467 --> 00:12:02,400
a little watermelon
heirloom tomato salad,
326
00:12:02,467 --> 00:12:04,100
I blistered
the shishito pepper,
327
00:12:04,166 --> 00:12:06,266
I've also added
the goat cheese to it
328
00:12:06,266 --> 00:12:07,800
and some toasted pistachio.
329
00:12:09,100 --> 00:12:10,100
Tell us what you do, chef.
330
00:12:10,166 --> 00:12:11,667
[Lauren] First of all,
I'm a mother of two,
331
00:12:11,667 --> 00:12:13,967
I'm a private chef,
and own a catering company,
332
00:12:13,967 --> 00:12:16,100
so a little bit of everything.
333
00:12:16,166 --> 00:12:17,700
[Nilou] What I love
about this dish
334
00:12:17,767 --> 00:12:19,767
is how beautifully
presented it is.
335
00:12:19,767 --> 00:12:22,600
The way you used
the watermelon cake
is exactly what we wanted,
336
00:12:22,667 --> 00:12:23,259
we wanted you to take
the watermelon
and evolve it,
337
00:12:23,259 --> 00:12:24,767
we wanted you to take
the watermelon
and evolve it,
338
00:12:24,767 --> 00:12:25,700
and certainly did.
339
00:12:25,767 --> 00:12:26,800
Thank you.
340
00:12:26,867 --> 00:12:28,066
[Chris] You know,
it's really funny,
341
00:12:28,100 --> 00:12:31,467
but getting bread right
in this kitchen
for some reason,
342
00:12:31,467 --> 00:12:33,166
it seems to be
an impossibility,
343
00:12:33,166 --> 00:12:34,367
and this is perfect.
344
00:12:34,367 --> 00:12:35,800
Oh, thank you.
345
00:12:35,867 --> 00:12:37,066
But, yeah, that rib eye
needed to be
346
00:12:37,066 --> 00:12:38,800
just paid attention to
a little bit more.
347
00:12:38,800 --> 00:12:40,467
- [Lauren] Heard.
- [Chris] Some pieces
were thicker than others.
348
00:12:40,467 --> 00:12:42,200
I think you needed
to pound this out, basically,
349
00:12:42,266 --> 00:12:44,300
-for it to make it
a real carpaccio.
-Heard.
350
00:12:44,367 --> 00:12:46,567
-Thank you.
-[Joe] Chef Lauren,
the goat cheese itself
351
00:12:46,567 --> 00:12:47,767
was kinda just put on there,
352
00:12:47,767 --> 00:12:49,767
but I really enjoyed
what you did with
353
00:12:49,767 --> 00:12:50,900
the shishito peppers in there,
354
00:12:50,967 --> 00:12:52,700
using them as texture.
355
00:12:52,767 --> 00:12:53,259
Heard.
356
00:12:53,259 --> 00:12:54,266
Heard.
357
00:12:54,266 --> 00:12:55,667
Chef Lauren, thank you.
358
00:12:55,667 --> 00:12:56,867
Chef Mike, what have you made?
359
00:12:56,867 --> 00:13:00,667
I've made for you guys today
a Thai Cold Noodle Salad.
360
00:13:00,667 --> 00:13:03,567
As soon as I saw the steak,
I thought it was very lean,
361
00:13:03,567 --> 00:13:04,867
so I could cook
that really quick,
362
00:13:04,867 --> 00:13:07,300
and then I wanted
to make the vinaigrette,
363
00:13:07,367 --> 00:13:09,467
which is made with
the watermelon
and goat cheese.
364
00:13:09,467 --> 00:13:11,367
Yeah, I think you got a lot
of flavor into this rib eye
365
00:13:11,367 --> 00:13:13,467
-in a very short
period of time.
-Thank you.
366
00:13:13,467 --> 00:13:16,166
I like the vinaigrette that
you made with the watermelon,
367
00:13:16,166 --> 00:13:18,500
but it's a little but hard
to get the noodles with,
368
00:13:18,567 --> 00:13:21,800
because of the weight
of the spinach that's
on top of it.
369
00:13:21,867 --> 00:13:23,259
The utilization
of the goat cheese
in the vinaigrette
370
00:13:23,259 --> 00:13:23,867
The utilization
of the goat cheese
in the vinaigrette
371
00:13:23,867 --> 00:13:26,266
made it nice and creamy,
it coated all those noodles,
372
00:13:26,266 --> 00:13:29,467
but I think you could've
either made it
completely a salad
373
00:13:29,467 --> 00:13:31,367
or completely a noodle dish,
374
00:13:31,367 --> 00:13:32,567
and what we have
here is something
375
00:13:33,400 --> 00:13:34,667
kind of in the middle.
376
00:13:34,667 --> 00:13:35,767
Thank you.
377
00:13:35,767 --> 00:13:37,467
[Nilou] Chef Mike,
I have to agree,
378
00:13:37,467 --> 00:13:39,700
but I do wanna keep
on coming back
379
00:13:39,767 --> 00:13:44,500
and having more
of the blistered shishito
and the rib eye.
380
00:13:44,567 --> 00:13:47,667
And the little hits
of scallion that
I'm getting are lovely.
381
00:13:47,667 --> 00:13:49,200
Thank you.
382
00:13:49,266 --> 00:13:50,967
[Ted] All right, chef,
if you win, you get $10,000,
383
00:13:50,967 --> 00:13:52,000
what would you do with that?
384
00:13:52,000 --> 00:13:53,166
[Mike] Uh, when I win,
385
00:13:53,166 --> 00:13:53,259
I'm going to use the $10,000,
386
00:13:53,259 --> 00:13:55,467
I'm going to use the $10,000,
387
00:13:55,467 --> 00:13:57,700
uh, for my Little Chef Diner,
388
00:13:57,767 --> 00:14:00,700
I just bought
a 1950s vintage diner.
389
00:14:00,767 --> 00:14:02,667
Just wanna put
money back into it
and just keep growing.
390
00:14:03,266 --> 00:14:04,200
Chef Mike, thank you.
391
00:14:04,700 --> 00:14:05,667
Thank you.
392
00:14:05,667 --> 00:14:07,200
Next up, Chef Sam.
393
00:14:07,266 --> 00:14:09,767
Okay, so what I've made
for you guys today
394
00:14:09,767 --> 00:14:11,700
is a Curried Rib Eye
395
00:14:11,767 --> 00:14:13,266
with pickled watermelon
396
00:14:13,266 --> 00:14:15,567
and rosemary infused
whipped goat cheese.
397
00:14:19,400 --> 00:14:21,767
Aesthetically, I wasn't sure
what to expect
398
00:14:21,767 --> 00:14:23,259
when going into this dish,
399
00:14:23,259 --> 00:14:23,266
when going into this dish,
400
00:14:23,266 --> 00:14:24,867
but then as soon as
I started eating it,
401
00:14:24,867 --> 00:14:26,200
it all completely made sense.
402
00:14:26,266 --> 00:14:27,600
You get some of the meat,
403
00:14:27,667 --> 00:14:29,200
you get that pickled
watermelon.
404
00:14:29,266 --> 00:14:31,066
The cook on
the shishito peppers,
405
00:14:31,066 --> 00:14:33,400
text book well done,
they're blistered.
406
00:14:33,467 --> 00:14:35,367
I think this all worked
very well for you.
407
00:14:35,367 --> 00:14:36,667
Thank you, chef.
408
00:14:36,667 --> 00:14:40,367
There is a lot
of flavor in each layer
of your creations,
409
00:14:40,367 --> 00:14:43,367
but I'm getting a lot of,
lot of salt from that
goat cheese,
410
00:14:43,367 --> 00:14:45,600
but the rosemary
is a nice touch.
411
00:14:45,667 --> 00:14:46,934
Thank you, chef.
412
00:14:46,934 --> 00:14:48,867
Couple of things,
I love the pickle
on the watermelon,
413
00:14:48,867 --> 00:14:50,700
but I don't love
the texture of it.
414
00:14:50,767 --> 00:14:53,100
And then you kinda cooked,
my steak at least,
415
00:14:53,100 --> 00:14:53,259
I have pieces that are, like,
very, very well done,
416
00:14:53,259 --> 00:14:55,667
I have pieces that are, like,
very, very well done,
417
00:14:55,667 --> 00:14:58,300
and then I have pieces that
are, like, very, very rare,
418
00:14:58,367 --> 00:15:01,400
-but the flavors
are really stunning.
-Thank you, chef.
419
00:15:01,467 --> 00:15:02,266
[Ted] Chef Sam, thank you.
420
00:15:03,000 --> 00:15:05,367
And finally, Chef Seiger.
421
00:15:05,367 --> 00:15:06,667
[Sieger] So we've got
Beef Larb,
422
00:15:06,667 --> 00:15:09,100
some charred and marinated
shishito peppers,
423
00:15:09,100 --> 00:15:11,800
a little bit of, like,
watermelon kinda add
some sweetness,
424
00:15:11,867 --> 00:15:14,367
and I've just, uh,
hit the goat cheese
with some more,
425
00:15:14,367 --> 00:15:15,767
like, the mirin and fish sauce
426
00:15:15,767 --> 00:15:18,266
to kinda incorporate
with everything.
427
00:15:18,266 --> 00:15:21,767
Have you ever put
goat cheese and larb
together and seen that?
428
00:15:21,767 --> 00:15:22,934
Never seen it.
429
00:15:22,934 --> 00:15:23,259
I think the laws of larb say
not to put goat cheese...
430
00:15:23,259 --> 00:15:25,500
I think the laws of larb say
not to put goat cheese...
431
00:15:25,567 --> 00:15:27,767
-Yeah, 100%
-...with, with the larb.
432
00:15:27,767 --> 00:15:29,900
Um, but it adds
this creaminess
433
00:15:29,967 --> 00:15:31,100
that cuts through all that
434
00:15:31,867 --> 00:15:34,166
salty, umami fish sauce
435
00:15:34,166 --> 00:15:36,567
that you have worked
into that meat marinade.
436
00:15:36,567 --> 00:15:39,467
And then you have
the crispy lettuce to kinda
scoop everything up.
437
00:15:39,467 --> 00:15:40,767
Very well thought out.
438
00:15:41,800 --> 00:15:43,133
[Chris] This is very
craveable,
439
00:15:43,133 --> 00:15:45,967
and I think you did
the best job with
the rib eye overall.
440
00:15:45,967 --> 00:15:48,567
Did you out anything else
in here for spice
or is it just the shishito?
441
00:15:48,567 --> 00:15:51,000
-It's just the shishito.
-Well, you got a hot one
and it works perfectly.
442
00:15:51,000 --> 00:15:52,300
-[Nilou] Yeah.
-It works really perfectly.
443
00:15:52,367 --> 00:15:53,259
I'll take it. Thank you.
444
00:15:53,259 --> 00:15:53,266
I'll take it. Thank you.
445
00:15:53,266 --> 00:15:55,400
[Chris] Minced basil,
446
00:15:55,467 --> 00:15:59,066
cilantro, um, all those things
would've really elevated this.
447
00:16:00,367 --> 00:16:02,700
I agree, more herbs,
but I love the flavor,
448
00:16:02,767 --> 00:16:04,467
I think it's a beautiful
plate of food.
449
00:16:04,467 --> 00:16:05,900
Knife cuts in the rib eye
are beautiful,
450
00:16:05,967 --> 00:16:08,500
but even the way
you've cut the watermelon
451
00:16:08,567 --> 00:16:11,266
from the watermelon cake
is very impressive.
452
00:16:12,400 --> 00:16:13,767
-[Ted] Chef Sieger, thank you.
-Thank you.
453
00:16:15,700 --> 00:16:17,700
You all put forth
a great effort,
454
00:16:17,767 --> 00:16:20,567
but only three chefs can cook
in the second round.
455
00:16:22,900 --> 00:16:23,259
[Lauren] I think Mike
is gonna get chopped,
456
00:16:23,259 --> 00:16:24,300
[Lauren] I think Mike
is gonna get chopped,
457
00:16:24,300 --> 00:16:26,467
I think overall,
he didn't have
a well composed dish,
458
00:16:26,467 --> 00:16:29,066
and I'm really hopping
that my flavors beat him
in this round.
459
00:16:30,900 --> 00:16:32,166
[Sam] I think I did
a good job,
460
00:16:32,166 --> 00:16:34,867
but Chef Chris,
his meat was rare
461
00:16:34,867 --> 00:16:37,467
and also, like, over done
462
00:16:37,467 --> 00:16:39,867
but I transformed
the ingredients,
463
00:16:39,867 --> 00:16:41,367
and the flavor was there,
464
00:16:41,367 --> 00:16:44,000
so hopefully, that's enough
to get me to the next round.
465
00:16:56,767 --> 00:16:59,667
So whose dish
is on the chopping block?
466
00:17:06,767 --> 00:17:08,000
Knew it. [chuckles]
467
00:17:08,000 --> 00:17:10,567
Chef Lauren,
you've been chopped.
468
00:17:10,567 --> 00:17:11,700
Judges.
469
00:17:11,767 --> 00:17:14,066
[Nilou] Chef Lauren,
the plate was beautiful,
470
00:17:14,066 --> 00:17:16,367
but we wish you had created
471
00:17:16,367 --> 00:17:18,800
more transformation
with the rib eye,
472
00:17:18,867 --> 00:17:20,166
and we felt that
the goat cheese
473
00:17:20,166 --> 00:17:22,344
needed to be transformed
more as well,
474
00:17:22,344 --> 00:17:22,500
needed to be transformed
more as well,
475
00:17:22,567 --> 00:17:24,500
and so we have to chop you.
476
00:17:24,567 --> 00:17:26,000
Thank you so much,
it's been an honor.
477
00:17:27,867 --> 00:17:30,367
I'm sad to go,
I feel like I had a lot
more to showcase,
478
00:17:30,367 --> 00:17:33,567
but I think my family
and my kids are gonna be
excited to see me.
479
00:17:33,567 --> 00:17:34,867
They know I put
my heart out there,
480
00:17:34,867 --> 00:17:37,567
I did my best,
and that's all that
I can do at this point.
481
00:17:37,567 --> 00:17:39,700
[mouthing] I've been chopped.
[chuckles]
482
00:17:41,967 --> 00:17:43,867
Chef Mike, Chef Sam,
Chef Sieger,
483
00:17:43,867 --> 00:17:45,867
let's see if you can keep
the momentum going
484
00:17:45,867 --> 00:17:48,266
with whatever
you find in these.
485
00:17:51,300 --> 00:17:52,344
Please open
your entrée baskets.
486
00:17:52,344 --> 00:17:52,800
Please open
your entrée baskets.
487
00:17:54,100 --> 00:17:55,033
Okay, what is in this?
488
00:17:55,033 --> 00:17:57,266
[Ted] And can you make
incredible dishes
489
00:17:57,266 --> 00:17:59,200
with movie theatre popcorn...
490
00:17:59,266 --> 00:18:00,266
[Mike] The popcorn is gonna be
a little tricky.
491
00:18:00,266 --> 00:18:02,467
Some eggplant.
492
00:18:02,467 --> 00:18:03,867
[Ted] ...Japanese eggplant,
493
00:18:04,667 --> 00:18:06,000
Cornish hens...
494
00:18:06,000 --> 00:18:07,000
[Mike] Oh.
495
00:18:08,100 --> 00:18:09,667
[Ted] ...and egg tofu.
496
00:18:09,667 --> 00:18:13,300
Egg tofu, I have no idea
what this even tastes like.
497
00:18:14,467 --> 00:18:16,700
[Sam] This is definitely
harder than the first round.
498
00:18:16,767 --> 00:18:17,900
Yeah, definitely harder
basket for sure.
499
00:18:17,967 --> 00:18:20,100
But it's doable,
we'll make it work.
500
00:18:21,100 --> 00:18:21,967
[Ted] Thirty minutes.
501
00:18:24,266 --> 00:18:25,767
Clock starts now.
502
00:18:25,767 --> 00:18:27,000
-[Nilou] Yeah.
-[Chris] There they go.
503
00:18:27,000 --> 00:18:28,967
-Nice job.
-Come on, let's go.
504
00:18:30,567 --> 00:18:32,767
Onion powder, paprika,
505
00:18:33,567 --> 00:18:35,300
garlic powder.
506
00:18:35,367 --> 00:18:38,567
Judges, at first glance,
this might not look like
a very difficult basket,
507
00:18:38,567 --> 00:18:41,600
but this is Chopped,
what are the pitfalls?
508
00:18:41,667 --> 00:18:44,600
-I think the Cornish hen
is the trip up in this basket.
-[Nilou] Really?
509
00:18:44,667 --> 00:18:45,800
-[Ted] Really?
-[Joe] 'Cause you have this
510
00:18:45,867 --> 00:18:48,200
really lean piece of protein,
511
00:18:48,266 --> 00:18:51,166
incredibly flavorful,
lots of fat in there,
512
00:18:51,166 --> 00:18:52,344
-but the cooking and managing
the clock in this...
-[Chris] Yes.
513
00:18:52,344 --> 00:18:53,767
-but the cooking and managing
the clock in this...
-[Chris] Yes.
514
00:18:53,767 --> 00:18:56,800
-...I think is going to
be the challenge.
-Yup.
515
00:18:56,867 --> 00:18:59,367
[Sieger] I wanna cook
the Cornish hen
in a cast iron pan,
516
00:18:59,367 --> 00:19:01,300
skin side down,
so it gets nice and crisp,
517
00:19:01,367 --> 00:19:03,367
'cause I know they're
probably gonna need five
to ten minutes to cook,
518
00:19:03,367 --> 00:19:04,867
just wanna make sure
they cook through,
519
00:19:04,867 --> 00:19:06,700
and take the rest of the bone
to make the jus.
520
00:19:06,767 --> 00:19:08,867
Chef Sieger, are you taking
a request again
in this round or...
521
00:19:08,867 --> 00:19:11,200
-Yeah, absolutely.
-[Chris laughs]
522
00:19:11,266 --> 00:19:12,667
Just kidding, just kidding.
523
00:19:12,667 --> 00:19:13,700
What are you making for us?
524
00:19:13,767 --> 00:19:16,266
I'm gonna do a seared
Cornish game hen
525
00:19:16,266 --> 00:19:18,767
with some marinated
Japanese eggplant
526
00:19:18,767 --> 00:19:22,344
and, uh, popcorn and egg tofu
somewhere in the dish.
527
00:19:22,344 --> 00:19:23,500
and, uh, popcorn and egg tofu
somewhere in the dish.
528
00:19:23,567 --> 00:19:26,467
At this point, I feel like
we're all just neck and neck
in the competition,
529
00:19:26,467 --> 00:19:28,166
but I love the
competitiveness
of cooking
530
00:19:28,166 --> 00:19:29,266
and the short
deadlines
531
00:19:29,266 --> 00:19:30,967
and the energy
that you get
from the kitchen.
532
00:19:30,967 --> 00:19:32,300
It's, like, one of
the best things in the world.
533
00:19:36,667 --> 00:19:37,700
[Mike] So, on my Cornish hens,
534
00:19:37,767 --> 00:19:39,367
I wanna get a nice rub
on them.
535
00:19:39,367 --> 00:19:42,300
Add some of
my Mexican flair to this.
536
00:19:42,367 --> 00:19:44,967
I season them with
honey powder, garlic powder,
537
00:19:44,967 --> 00:19:47,667
oregano, paprika,
cumin and coriander.
538
00:19:47,667 --> 00:19:49,200
I'm making a popcorn sope
539
00:19:49,266 --> 00:19:52,100
with spice rub Cornish hen
and a guajillo salsa.
540
00:19:54,166 --> 00:19:55,367
-Chef Mike.
-[Mike] Yes?
541
00:19:55,367 --> 00:19:56,500
What are you making for us?
542
00:19:56,567 --> 00:19:58,367
Uh, I'm gonna do a sope.
543
00:19:58,367 --> 00:20:01,467
So I'm gonna reinfuse, um,
the masa with the corn.
544
00:20:01,467 --> 00:20:04,600
And then, I'm gonna do
a guajillo sauce.
545
00:20:04,667 --> 00:20:06,166
[Chris] I love that he's
drying in that popcorn down
546
00:20:06,166 --> 00:20:07,900
and putting it in some masa,
that's very cool.
547
00:20:10,266 --> 00:20:11,800
[Mike] Let's go,
let's go, let's go.
548
00:20:14,867 --> 00:20:17,300
Uh, my mom used to marinate
chicken in epis,
549
00:20:17,367 --> 00:20:19,600
and I think that's
what I'm gonna do today.
550
00:20:19,667 --> 00:20:20,667
For my dish,
551
00:20:20,667 --> 00:20:22,344
I am making
seared Cornish hen breast
552
00:20:22,344 --> 00:20:22,867
I am making
seared Cornish hen breast
553
00:20:22,867 --> 00:20:25,767
marinated in epis,
with eggplant legume.
554
00:20:29,000 --> 00:20:30,266
Chef Sam, what are you making?
555
00:20:30,266 --> 00:20:33,500
It's epis.
It's a Haitian herb blend.
556
00:20:33,567 --> 00:20:37,166
With cilantro, parsley,
onion, shallots.
557
00:20:37,166 --> 00:20:39,467
I'm just making it work.
558
00:20:39,467 --> 00:20:41,467
-Okay.
-Fifteen minutes to go, chefs.
559
00:20:41,467 --> 00:20:43,066
[Sam] Some more.
560
00:20:47,300 --> 00:20:48,433
[Joe] Japanese eggplant.
561
00:20:48,467 --> 00:20:51,166
Very different than that
large, black Italian eggplant
562
00:20:51,166 --> 00:20:52,344
that you see in the store.
563
00:20:52,344 --> 00:20:52,667
that you see in the store.
564
00:20:52,667 --> 00:20:55,367
Uh, much less seeds,
much less bitter.
565
00:20:55,367 --> 00:20:56,567
When it's cooked,
566
00:20:56,567 --> 00:20:58,967
the interior becomes
very soft and decadent.
567
00:20:58,967 --> 00:21:01,867
You could fry it, you could
broil it, sauté it, grill it.
568
00:21:01,867 --> 00:21:03,367
In my opinion,
Japanese eggplant
569
00:21:03,367 --> 00:21:05,767
is the best thing to deep-fry
outside of potatoes.
570
00:21:05,767 --> 00:21:08,100
It's crispy on the outside,
but it gets really creamy
571
00:21:08,100 --> 00:21:09,467
-in the center.
-Yeah.
572
00:21:13,800 --> 00:21:16,667
[Mike] The Japanese eggplant
makes me think of calabacitas.
573
00:21:16,667 --> 00:21:19,600
Calabacitas are just a medley
of different squashes.
574
00:21:19,667 --> 00:21:21,600
I'm gonna sauté
this Japanese eggplant
575
00:21:21,667 --> 00:21:22,344
with some zucchini and onion.
576
00:21:22,344 --> 00:21:23,100
with some zucchini and onion.
577
00:21:25,900 --> 00:21:27,100
Mmm, I love that.
578
00:21:28,000 --> 00:21:29,567
With my Japanese eggplant,
579
00:21:29,567 --> 00:21:31,600
I plan to make legume.
580
00:21:31,667 --> 00:21:34,200
Legume is a Haitian dish
that I grew up eating.
581
00:21:34,266 --> 00:21:37,266
Uh, can't use that,
there's flavor in there.
582
00:21:37,266 --> 00:21:39,467
So, once my eggplant
gets a nice char,
583
00:21:39,467 --> 00:21:43,166
I am adding brown sugar,
mushrooms, bell peppers,
584
00:21:43,166 --> 00:21:44,967
as well as shallot and oil.
585
00:21:50,967 --> 00:21:52,344
[Sieger] So, the eggplant's
going into a marinade.
586
00:21:52,344 --> 00:21:52,867
[Sieger] So, the eggplant's
going into a marinade.
587
00:21:52,867 --> 00:21:56,567
I add some jalapenos,
some shallot, two vinegars.
588
00:21:56,567 --> 00:21:57,667
I know this dish is gonna need
589
00:21:57,667 --> 00:21:58,800
some acidity
and some brightness,
590
00:21:58,867 --> 00:22:00,100
so I really want that marinade
591
00:22:00,166 --> 00:22:01,567
from the eggplant
to shine through.
592
00:22:02,967 --> 00:22:04,367
Six minutes, y'all.
593
00:22:06,166 --> 00:22:07,166
[Ted] Is anybody
else worried
594
00:22:07,166 --> 00:22:08,567
that Mike might have
waited too late
595
00:22:08,567 --> 00:22:10,567
to start his sopes?
596
00:22:10,567 --> 00:22:12,467
[Mike] I was going
to pan-fry my sope,
597
00:22:12,467 --> 00:22:14,967
but once I put it in the pan,
I realized it wasn't
hot enough.
598
00:22:14,967 --> 00:22:17,166
So I need to pivot and drop
this in the deep fryer.
599
00:22:17,166 --> 00:22:18,500
[Ted] Four minutes, chefs.
600
00:22:22,000 --> 00:22:22,344
Come on.
601
00:22:22,344 --> 00:22:23,000
Come on.
602
00:22:23,000 --> 00:22:25,767
Chefs, you have
all your ingredients.
603
00:22:25,767 --> 00:22:27,467
[Sieger] At this moment,
I realize
604
00:22:27,467 --> 00:22:29,100
I haven't done anything
with that popcorn.
605
00:22:29,166 --> 00:22:30,333
Oh, my gosh.
606
00:22:30,333 --> 00:22:32,166
[Sieger] So I'm adding
the popcorn to the jus.
607
00:22:32,166 --> 00:22:33,467
This is gonna be the flavor
608
00:22:33,467 --> 00:22:35,166
that really boosts up
this jus.
609
00:22:35,166 --> 00:22:36,467
[Ted] Get it done, chefs,
get it done.
610
00:22:36,467 --> 00:22:38,066
Get it done.
You got this, let's go!
611
00:22:39,367 --> 00:22:41,000
What is... What the hell?
612
00:22:41,000 --> 00:22:42,500
[Joe] Sam, I'm on the edge
of my seat over here,
613
00:22:42,567 --> 00:22:44,500
tell me you have a plan
for the egg tofu.
614
00:22:44,567 --> 00:22:46,266
I'm creating a sauce
right now.
615
00:22:46,266 --> 00:22:47,467
[Chris] This is
gonna be interesting.
616
00:22:47,467 --> 00:22:49,166
Down to the wire.
617
00:22:49,166 --> 00:22:52,000
[Sam] I'm going to use
my movie-theater popcorn
618
00:22:52,000 --> 00:22:52,344
and make a egg tofu sauce.
619
00:22:52,344 --> 00:22:53,967
and make a egg tofu sauce.
620
00:22:55,400 --> 00:22:57,667
[Chris] This egg tofu is made
of pasteurized eggs
621
00:22:57,667 --> 00:22:59,567
as well as water,
and obviously, soy.
622
00:22:59,567 --> 00:23:00,634
It's got a little bit
623
00:23:00,634 --> 00:23:02,000
-of a custard consistency.
-[Nilou] Mmm-hmm.
624
00:23:02,000 --> 00:23:03,367
That bit of an egg flavor.
625
00:23:03,367 --> 00:23:05,200
[Nilou] I think it would
actually be a really good use.
626
00:23:05,266 --> 00:23:07,266
It'll almost give you
that velvetiness
627
00:23:07,266 --> 00:23:09,166
of a sauce that you might
not have time to develop,
628
00:23:09,166 --> 00:23:10,667
-by just blending it in.
-[Chris] Yeah.
629
00:23:10,667 --> 00:23:11,700
[Ted] All right, chefs,
you're coming up
630
00:23:11,767 --> 00:23:13,667
on the two-minute
warning here.
631
00:23:15,000 --> 00:23:17,066
[Sieger] I have three of the
four components ready to go.
632
00:23:17,066 --> 00:23:18,066
I look at the egg tofu,
633
00:23:18,066 --> 00:23:20,166
and I'm thinking,
that has to be a sauce.
634
00:23:20,166 --> 00:23:22,344
So I grab the blender,
fill my egg tofu in there,
635
00:23:22,344 --> 00:23:22,367
So I grab the blender,
fill my egg tofu in there,
636
00:23:22,367 --> 00:23:24,367
and hit it with a little bit
of the jus.
637
00:23:26,767 --> 00:23:28,266
[Mike] I wanna stay true
to my roots this round
638
00:23:28,266 --> 00:23:29,667
and make guajillo salsa.
639
00:23:29,667 --> 00:23:31,100
I still need
to use the egg tofu.
640
00:23:31,100 --> 00:23:32,367
It tastes very bland,
641
00:23:32,367 --> 00:23:33,900
but I think I can
give my guajillo sauce
642
00:23:33,967 --> 00:23:36,000
a nice consistency.
643
00:23:36,066 --> 00:23:37,367
[Chris] Let's go, Mike,
finish up.
644
00:23:37,367 --> 00:23:38,367
Home stretch!
645
00:23:38,767 --> 00:23:39,867
Heard.
646
00:23:39,867 --> 00:23:41,400
[Chris] Paint those plates up,
make them look nice.
647
00:23:41,467 --> 00:23:42,967
[Nilou] Okay, here we go.
648
00:23:44,500 --> 00:23:46,467
Finishing touches,
finishing touches!
649
00:23:47,767 --> 00:23:49,867
Follow through, chefs,
get it done!
650
00:23:49,867 --> 00:23:51,867
Ten, nine,
651
00:23:51,867 --> 00:23:52,344
eight, seven, six,
652
00:23:52,344 --> 00:23:55,200
eight, seven, six,
653
00:23:55,266 --> 00:23:57,567
five, four,
654
00:23:57,567 --> 00:24:01,000
three, two, one...
655
00:24:01,000 --> 00:24:03,867
-Time's up!
-[Nilou] Wow! Wow!
656
00:24:03,867 --> 00:24:05,000
-Wow!
-[Joe exclaims]
657
00:24:10,400 --> 00:24:11,867
[Mike] My dish
came together pretty well.
658
00:24:11,867 --> 00:24:14,066
I had a plan
and I stuck to it.
659
00:24:14,066 --> 00:24:16,100
And I wanted to make sure
I put my roots on
660
00:24:16,100 --> 00:24:17,400
to that plate,
and that's exactly what I did.
661
00:24:17,467 --> 00:24:18,767
[chuckles] I definitely think
662
00:24:18,767 --> 00:24:20,467
that this dish will get me to
the dessert round, for sure.
663
00:24:34,567 --> 00:24:36,500
Chefs, you opened
your entree baskets
664
00:24:36,567 --> 00:24:39,166
and found
movie-theater popcorn,
665
00:24:39,166 --> 00:24:43,467
Japanese eggplant,
Cornish hens, and egg tofu.
666
00:24:44,367 --> 00:24:46,166
Chef Sieger,
what have you made?
667
00:24:46,166 --> 00:24:49,200
Here, we have
a roasted Cornish game hen,
668
00:24:49,266 --> 00:24:52,367
seared Turkish eggplant,
popcorn jus,
669
00:24:52,367 --> 00:24:54,567
and a egg tofu crema.
670
00:25:00,367 --> 00:25:03,166
[Chris] I think the jus
is really great.
671
00:25:03,166 --> 00:25:04,333
For 30 minutes,
672
00:25:04,367 --> 00:25:07,166
you've really coaxed a lot
of flavor out of that bird.
673
00:25:07,166 --> 00:25:09,700
My Cornish game hen
is really crispy.
674
00:25:09,767 --> 00:25:12,066
Great crisp on the skin,
but it is too, also,
675
00:25:12,066 --> 00:25:14,266
a tad overcooked,
it's not very juicy.
676
00:25:14,266 --> 00:25:15,767
-Thank you.
-[Joe] I think you executed
677
00:25:15,767 --> 00:25:17,900
a lot of things perfectly
on here.
678
00:25:17,967 --> 00:25:19,900
The eggplant,
my favorite part,
679
00:25:19,967 --> 00:25:22,700
you got this beautiful
caramelization on the outside,
680
00:25:22,767 --> 00:25:24,667
so it almost has this,
like, bitterness to it
681
00:25:24,667 --> 00:25:26,667
that provide
a fantastic relief
682
00:25:26,667 --> 00:25:29,000
to that really creamy egg tofu
683
00:25:29,000 --> 00:25:29,176
-you have down on the bottom.
-Thank you.
684
00:25:29,176 --> 00:25:31,100
-you have down on the bottom.
-Thank you.
685
00:25:31,100 --> 00:25:33,266
[Nilou] Chef Sieger,
the base that you've created
686
00:25:33,266 --> 00:25:35,800
with that, uh, sulken tofu
687
00:25:35,867 --> 00:25:37,800
is velvety in a lovely bed
688
00:25:37,867 --> 00:25:39,567
for everything else
to rest on.
689
00:25:39,567 --> 00:25:41,967
Um, but my Cornish hen's
a tiny bit overdone.
690
00:25:43,467 --> 00:25:45,500
What would winning Chopped
mean to you?
691
00:25:45,567 --> 00:25:47,266
[Sieger] It's the next step
in my career.
692
00:25:47,266 --> 00:25:49,166
I just kind of wanna do this,
I've traveled a bunch,
693
00:25:49,166 --> 00:25:51,000
I've worked in a couple
of big cities.
694
00:25:51,066 --> 00:25:52,467
And then,
just kind of, like, prove
695
00:25:52,467 --> 00:25:54,066
to some of my cooks,
myself, my family,
696
00:25:54,066 --> 00:25:55,100
that I still got it.
697
00:25:55,166 --> 00:25:56,266
[Ted] Thank you, Chef Sieger.
698
00:25:56,266 --> 00:25:57,800
Next up, Chef Sam.
699
00:25:57,867 --> 00:25:59,176
Okay, so what I have
in front of you today
700
00:25:59,176 --> 00:26:00,166
Okay, so what I have
in front of you today
701
00:26:00,166 --> 00:26:03,100
is a seared Cornish hen breast
702
00:26:03,166 --> 00:26:06,367
marinated in epis,
a Haitian herb blend.
703
00:26:06,367 --> 00:26:09,166
And charred eggplant legume.
704
00:26:11,900 --> 00:26:14,367
[Nilou] Chef Sam,
you've done a beautiful job.
705
00:26:14,367 --> 00:26:16,000
I love that you're
representing Haiti
706
00:26:16,000 --> 00:26:17,667
through this plate of food.
707
00:26:17,667 --> 00:26:20,767
The smoky flavor that you
got from the eggplant
708
00:26:20,767 --> 00:26:22,467
is one of my favorites.
709
00:26:22,467 --> 00:26:24,367
And the Cornish hen
is perfectly done
710
00:26:24,367 --> 00:26:26,700
and incredibly moist.
711
00:26:26,767 --> 00:26:29,176
Yeah, I agree.
The Cornish hen,
it's absolutely delicious.
712
00:26:29,176 --> 00:26:29,667
Yeah, I agree.
The Cornish hen,
it's absolutely delicious.
713
00:26:29,667 --> 00:26:32,467
And then, this eggplant,
714
00:26:32,467 --> 00:26:34,667
it's got delicious flavor.
715
00:26:34,667 --> 00:26:37,000
But the skin is separated
from the eggplant.
716
00:26:37,066 --> 00:26:38,600
It becomes kind of
hard to chew,
717
00:26:38,667 --> 00:26:40,066
kind of like it's stuck
in your teeth.
718
00:26:40,066 --> 00:26:42,300
And it just doesn't have
great texture.
719
00:26:42,367 --> 00:26:43,533
Thank you.
720
00:26:43,533 --> 00:26:45,500
[Joe] The fact that you have
the flavor of the popcorn
721
00:26:45,567 --> 00:26:47,600
but the texture
of the egg tofu,
722
00:26:47,667 --> 00:26:50,867
it eats and reads like
a super-creamy polenta.
723
00:26:50,867 --> 00:26:53,900
And it's just
really, really pleasant.
724
00:26:53,967 --> 00:26:56,467
And what motivated you
to compete with us?
725
00:26:56,467 --> 00:26:58,000
[Sam] In my culture,
726
00:26:58,066 --> 00:26:59,176
if you're not, like, a doctor,
engineer, or a lawyer,
727
00:26:59,176 --> 00:27:01,767
if you're not, like, a doctor,
engineer, or a lawyer,
728
00:27:01,767 --> 00:27:04,567
they don't really consider you
doing much of anything
729
00:27:04,567 --> 00:27:05,967
with your career.
730
00:27:05,967 --> 00:27:07,767
So, that's why
I'm here on Chopped,
731
00:27:07,767 --> 00:27:09,867
to prove that I
take this very seriously,
732
00:27:09,867 --> 00:27:12,000
and this is a career path
that I'm choosing.
733
00:27:12,066 --> 00:27:13,467
[Ted] Thank you, Chef Sam.
734
00:27:13,467 --> 00:27:15,100
Finally, Chef Mike.
735
00:27:15,166 --> 00:27:18,166
I made for you guys today,
a popcorn sope
736
00:27:18,166 --> 00:27:21,800
with a spice rub hen
and guajillo salsa.
737
00:27:26,900 --> 00:27:29,176
[Joe] I love
the way you worked
that movie-theater popcorn
738
00:27:29,176 --> 00:27:30,066
[Joe] I love
the way you worked
that movie-theater popcorn
739
00:27:30,066 --> 00:27:32,667
into the sope, you really
taste that butteriness.
740
00:27:32,667 --> 00:27:36,567
And it adds that
different corniness to it.
741
00:27:36,567 --> 00:27:38,166
The guajillo salsa
on the bottom,
742
00:27:38,166 --> 00:27:39,767
working in that egg tofu,
743
00:27:39,767 --> 00:27:41,166
stroke of genius.
744
00:27:41,166 --> 00:27:42,767
-Thank you.
-What I do think
745
00:27:42,767 --> 00:27:44,600
could have been
accomplished a little better
746
00:27:44,667 --> 00:27:46,100
is just a little more salt.
747
00:27:46,166 --> 00:27:47,567
-[Mike] Okay.
-All throughout the dish.
748
00:27:47,567 --> 00:27:48,567
-Thank you.
-[Nilou] I do feel
749
00:27:48,567 --> 00:27:50,467
like there's
some seasoning missing.
750
00:27:50,467 --> 00:27:52,300
So, the Cornish hen
is delicious,
751
00:27:52,367 --> 00:27:53,500
but I just think that sope
752
00:27:53,567 --> 00:27:56,000
is such a central part
of this dish
753
00:27:56,066 --> 00:27:59,176
that it just needed to be
a little bit more delicate.
754
00:27:59,176 --> 00:27:59,667
that it just needed to be
a little bit more delicate.
755
00:27:59,667 --> 00:28:02,367
[Chris] Yeah, I mean,
that's a giant sope, right?
756
00:28:02,367 --> 00:28:03,767
And it's dense.
757
00:28:03,767 --> 00:28:05,467
-Like, it's super dense.
-Yeah. I agree.
758
00:28:05,467 --> 00:28:07,967
-But there's a lot of good
work that you did as well.
-Thank you.
759
00:28:07,967 --> 00:28:10,467
And this is my favorite
Cornish game hen of the round.
760
00:28:12,166 --> 00:28:13,300
[Ted] Okay.
761
00:28:14,567 --> 00:28:17,166
Which two chefs will face off
in the dessert round?
762
00:28:18,867 --> 00:28:20,767
[Mike] I feel like I should
move into the next round
763
00:28:20,767 --> 00:28:23,100
because my Cornish hen
was cooked the best.
764
00:28:23,100 --> 00:28:25,667
And I feel like that will
kind of give me the edge.
765
00:28:27,166 --> 00:28:29,000
[Sieger] Coming out
of the judging, I think
it's neck and neck.
766
00:28:29,000 --> 00:28:29,176
I don't think
any of us are, like, safe,
767
00:28:29,176 --> 00:28:30,667
I don't think
any of us are, like, safe,
768
00:28:30,667 --> 00:28:32,867
or anyone is, like,
for sure, going home.
769
00:28:32,867 --> 00:28:34,100
So, kind of nervous.
770
00:28:45,100 --> 00:28:48,300
So, whose dish
is on the chopping block?
771
00:28:59,867 --> 00:29:02,000
Chef Mike,
you've been chopped.
772
00:29:02,066 --> 00:29:03,367
Judges...
773
00:29:03,367 --> 00:29:06,600
[Joe] Chef Mike,
that sope was very dense,
774
00:29:06,667 --> 00:29:08,367
And I think overall, your dish
775
00:29:08,367 --> 00:29:10,802
lacked the level
of seasoning and salt.
776
00:29:10,802 --> 00:29:11,000
lacked the level
of seasoning and salt.
777
00:29:11,000 --> 00:29:13,467
And for those reasons,
we had to chop you.
778
00:29:13,467 --> 00:29:15,900
Thank you, guys.
Appreciate it. Thank you.
779
00:29:15,967 --> 00:29:18,000
-Thank you.
-Bye! I want a hug.
780
00:29:19,367 --> 00:29:20,900
-Good luck, man. Good luck.
-Thank you.
781
00:29:20,967 --> 00:29:22,300
-Good luck, guys.
-Thank you.
782
00:29:22,867 --> 00:29:24,066
Thank you, guys. Bye.
783
00:29:24,066 --> 00:29:26,367
It's unfortunate, but I'm
proud of just being here.
784
00:29:26,367 --> 00:29:28,467
What's next for me
is my little chef diner,
785
00:29:28,467 --> 00:29:30,300
and the food trailer,
786
00:29:30,367 --> 00:29:32,000
and just see where it
takes me from there.
787
00:29:36,867 --> 00:29:38,266
[Ted] Chef Sam, Chef Sieger,
788
00:29:38,266 --> 00:29:40,802
anybody wanna just walk away?
Back down? Give up?
789
00:29:40,802 --> 00:29:41,100
anybody wanna just walk away?
Back down? Give up?
790
00:29:41,166 --> 00:29:44,367
-Hell no, I came all this way.
-Too late to turn around.
Let's do this.
791
00:29:44,367 --> 00:29:45,800
[Ted] All right,
let's check out what you'll be
792
00:29:45,867 --> 00:29:47,266
dealing with for dessert.
793
00:29:49,800 --> 00:29:51,367
Open the final basket.
794
00:29:52,600 --> 00:29:53,800
-[Sieger] Oh, god.
-[chuckles excitedly]
795
00:29:53,867 --> 00:29:56,100
[Ted] And you see
mochi donuts.
796
00:29:56,166 --> 00:29:57,500
[Sam] I'm loving this.
797
00:29:57,967 --> 00:29:59,000
[Ted] Guavas.
798
00:30:00,767 --> 00:30:02,467
Vanilla frosting.
799
00:30:02,467 --> 00:30:04,000
[Ted] Vanilla frosting.
800
00:30:04,567 --> 00:30:05,500
Okay!
801
00:30:05,567 --> 00:30:07,166
[Ted] And
a Craft cosmopolitan.
802
00:30:07,800 --> 00:30:09,467
-[Sam] Okay.
-Uh, yeah.
803
00:30:09,467 --> 00:30:10,802
It'll be fun.
Let's see what happens.
804
00:30:10,802 --> 00:30:11,300
It'll be fun.
Let's see what happens.
805
00:30:12,367 --> 00:30:13,800
[Ted] Once again, 30 minutes.
806
00:30:16,000 --> 00:30:17,266
Clock starts now.
807
00:30:17,266 --> 00:30:18,800
-[judges cheering]
-[Joe] Yeah, let's go,
let's go!
808
00:30:18,867 --> 00:30:20,600
-Okay!
-[Chris] Last round.
809
00:30:20,667 --> 00:30:22,367
-Who's gonna take it?
-[Joe] Here we go.
810
00:30:23,066 --> 00:30:24,767
Just gonna take that.
811
00:30:24,767 --> 00:30:27,567
[Ted] Judges, this has been
quite the competition so far.
812
00:30:27,567 --> 00:30:30,567
Does one of these chefs have
an edge going into dessert?
813
00:30:30,567 --> 00:30:33,967
I think Chef Sieger is
a little bit more consistent
814
00:30:33,967 --> 00:30:35,800
-in his two first dishes.
-[Ted] Okay.
815
00:30:35,867 --> 00:30:37,300
[Joe] So it's really
his competition
816
00:30:37,367 --> 00:30:38,667
to lose at this point.
817
00:30:38,667 --> 00:30:40,266
Whereas Chef Sam
818
00:30:40,266 --> 00:30:40,802
is really gaining momentum
in every round.
819
00:30:40,802 --> 00:30:42,867
is really gaining momentum
in every round.
820
00:30:42,867 --> 00:30:44,767
And if she continues
that momentum,
821
00:30:44,767 --> 00:30:46,767
she might have enough
to really knock him out.
822
00:30:48,066 --> 00:30:49,567
[mumbling]
823
00:30:49,567 --> 00:30:52,500
I feel like
I'm right there, like,
824
00:30:52,567 --> 00:30:55,567
Chopped champion, and I'm,
like, right there. [chuckles]
825
00:30:55,567 --> 00:30:57,000
Behind you.
826
00:30:57,767 --> 00:30:59,200
[Sam] I love guava
827
00:30:59,266 --> 00:31:02,166
because it is a fruit
that grows in Haiti.
828
00:31:02,166 --> 00:31:05,000
And guava is tangy,
it's sweet.
829
00:31:06,166 --> 00:31:10,000
For my dessert, I'm making
soaked mochi doughnuts
830
00:31:10,000 --> 00:31:10,802
with a guava
cosmopolitan syrup,
831
00:31:10,802 --> 00:31:12,500
with a guava
cosmopolitan syrup,
832
00:31:12,567 --> 00:31:14,400
and a vanilla
mascarpone frosting.
833
00:31:15,667 --> 00:31:18,266
[Nilou] We do have guava
in this basket,
834
00:31:18,266 --> 00:31:19,900
which is a beautiful
tropical fruit.
835
00:31:19,967 --> 00:31:22,000
The flavor is musky
and tropical
836
00:31:22,066 --> 00:31:23,667
-and super sexy.
-[Joe] Musky is a
really good word.
837
00:31:23,667 --> 00:31:25,000
But it's not a fruit
838
00:31:25,000 --> 00:31:26,667
that you can just
puree it all together.
839
00:31:26,667 --> 00:31:28,767
You really need to make sure
whatever you're doing with it,
840
00:31:28,767 --> 00:31:30,867
-that the seeds are out.
-Yes.
841
00:31:32,100 --> 00:31:35,667
[Sam] I am going to use
the Craft cosmopolitan
842
00:31:35,667 --> 00:31:38,100
and a guava to make a syrup.
843
00:31:41,000 --> 00:31:42,600
[Chris] Cosmo is very sweet,
844
00:31:42,667 --> 00:31:44,700
and that vanilla frosting
is extremely sweet.
845
00:31:44,767 --> 00:31:47,100
The cosmopolitan
is cranberry juice, vodka,
846
00:31:47,166 --> 00:31:50,200
orange liqueur,
and lime juice.
847
00:31:50,266 --> 00:31:52,100
[Nilou] So there's
a lot of brazing acid
848
00:31:52,166 --> 00:31:53,567
-in whatever preparation
you're making.
-[Ted] Yes.
849
00:31:53,567 --> 00:31:55,800
So you have to balance it out
somehow and make it smoother.
850
00:31:55,867 --> 00:31:58,000
I can't wait to see what
they're gonna do with that.
851
00:31:59,166 --> 00:32:00,467
[Sieger] I'm looking
at all these ingredients
852
00:32:00,467 --> 00:32:01,700
and I'm thinking,
853
00:32:01,767 --> 00:32:03,667
gotta do something
with some cream to help
854
00:32:03,667 --> 00:32:05,200
knock down all the sweetness.
855
00:32:05,266 --> 00:32:06,767
-Chef Sieger.
-[Sieger] Chef!
856
00:32:06,767 --> 00:32:08,467
What are you making
this round for us?
857
00:32:08,467 --> 00:32:10,400
Uh, guava mousse,
858
00:32:10,467 --> 00:32:10,802
with caramel dragéed
mochi donuts,
859
00:32:10,802 --> 00:32:14,367
with caramel dragéed
mochi donuts,
860
00:32:14,367 --> 00:32:16,967
and vanilla frosting
somewhere.
861
00:32:16,967 --> 00:32:19,700
[Nilou] A guava mousse sounds
really, really lovely to me.
862
00:32:19,767 --> 00:32:21,700
Like, it feels like
the right vehicle--
863
00:32:21,767 --> 00:32:22,967
-Elegant, decadent.
-For... yeah.
864
00:32:22,967 --> 00:32:24,867
For... For...
For a guava flavor.
865
00:32:26,600 --> 00:32:27,634
[Sieger] To make this mousse,
866
00:32:27,634 --> 00:32:29,667
I get cream, milk,
and guava in a pot,
867
00:32:29,667 --> 00:32:30,867
and I wanna get this
to a simmer,
868
00:32:30,867 --> 00:32:32,867
just so it thickens
a little bit more.
869
00:32:32,867 --> 00:32:35,266
Mochi donuts are gonna be
the texture of this dish,
870
00:32:35,266 --> 00:32:37,467
so I chop them up and get them
in the oven to dry out.
871
00:32:37,467 --> 00:32:39,100
Once they're nice, dry
and crispy,
872
00:32:39,100 --> 00:32:40,802
they're gonna go
into a pan with caramel.
873
00:32:40,802 --> 00:32:41,300
they're gonna go
into a pan with caramel.
874
00:32:41,367 --> 00:32:43,467
Just 14 minutes on the clock.
875
00:32:43,467 --> 00:32:45,200
How you feelin'?
876
00:32:45,266 --> 00:32:47,800
Good feeling.
How are you feelin'? You good?
877
00:32:47,867 --> 00:32:49,367
Making way.
878
00:32:49,367 --> 00:32:50,867
About to taste these donuts.
879
00:32:50,867 --> 00:32:53,600
Do they all taste the same?
880
00:32:53,667 --> 00:32:56,200
Mochi donut's similar
to a American
881
00:32:56,266 --> 00:32:59,166
or Western-style fried donut,
except these are made
882
00:32:59,166 --> 00:33:01,867
with glutenous rice flour
and tapioca starch.
883
00:33:01,867 --> 00:33:04,600
It gives them
this really unique chewiness.
884
00:33:04,667 --> 00:33:07,967
I think what I
would do is steep them in
some sort of milk or cream,
885
00:33:07,967 --> 00:33:09,467
kind of like a cereal milk,
886
00:33:09,467 --> 00:33:10,802
-or make a donut milk with it.
-[Nilou] Oh.
887
00:33:10,802 --> 00:33:11,166
-or make a donut milk with it.
-[Nilou] Oh.
888
00:33:11,166 --> 00:33:13,100
And then turn that into,
like, an anglaise,
889
00:33:13,166 --> 00:33:14,667
-or an ice cream.
-[Nilou] Ice cream.
890
00:33:16,900 --> 00:33:18,867
[Sam] I broke
my mochi donuts apart
891
00:33:18,867 --> 00:33:21,967
and soaked them in
a mint simple syrup.
892
00:33:21,967 --> 00:33:25,300
Usually, Haitians eat coffee
with bread and, like,
dunk it in there.
893
00:33:25,367 --> 00:33:27,000
And so, I wanted
to do the same thing
894
00:33:27,066 --> 00:33:28,567
but with the donut.
895
00:33:28,567 --> 00:33:30,100
And then,
I throw them in the oven
896
00:33:30,166 --> 00:33:31,667
so they're not too soggy.
897
00:33:35,567 --> 00:33:36,967
[Sieger] I'm gonna
start the caramel
898
00:33:36,967 --> 00:33:38,266
that I put
the mochi donuts in.
899
00:33:38,266 --> 00:33:40,802
To make this dry caramel,
I get sugar, just, in a pan,
900
00:33:40,802 --> 00:33:41,367
To make this dry caramel,
I get sugar, just, in a pan,
901
00:33:41,367 --> 00:33:43,567
over high heat and let it go.
902
00:33:46,567 --> 00:33:47,667
Being Chopped champion,
903
00:33:47,667 --> 00:33:49,000
first of all,
is a great thing.
904
00:33:49,066 --> 00:33:50,700
Winning the pot
of $10,000 doesn't hurt.
905
00:33:50,767 --> 00:33:52,867
And having the bragging rights
is great.
906
00:33:52,867 --> 00:33:54,467
That is something
that I can, kind of, push it
907
00:33:54,467 --> 00:33:56,066
on my friends
and cooks' faces.
908
00:34:00,200 --> 00:34:02,100
[Nilou] Chef Sieger
is having a real issue
909
00:34:02,100 --> 00:34:04,667
with his guava mousse,
it's not setting.
910
00:34:04,667 --> 00:34:06,066
[Ted] I mean, the idea
911
00:34:06,066 --> 00:34:08,166
of using whipped cream
to thicken that mousse,
912
00:34:08,166 --> 00:34:10,100
that might be a good idea,
except for the fact
913
00:34:10,100 --> 00:34:10,802
that the mousse, I think,
is still hot.
914
00:34:10,802 --> 00:34:13,100
that the mousse, I think,
is still hot.
915
00:34:13,100 --> 00:34:15,400
[Sieger] I want a nice, thick,
velvety mousse.
916
00:34:15,467 --> 00:34:16,667
But it's still a little loose,
917
00:34:16,667 --> 00:34:18,100
so I'm gonna get it
right into the freezer.
918
00:34:18,100 --> 00:34:19,400
Five minutes to go, chefs.
919
00:34:20,000 --> 00:34:21,266
Five minutes.
920
00:34:21,266 --> 00:34:22,567
But I take a look
at the caramel...
921
00:34:23,200 --> 00:34:24,567
Oops!
922
00:34:24,567 --> 00:34:27,000
And then I realize,
my dry caramel burned.
923
00:34:27,066 --> 00:34:29,600
Sorry to whoever
has to clean that pan.
924
00:34:29,667 --> 00:34:30,900
[Joe] I see the pan smoking,
925
00:34:30,967 --> 00:34:33,100
which is not a good sign
when you're making caramel.
926
00:34:33,100 --> 00:34:34,567
[Sieger] I let it go too far,
927
00:34:34,567 --> 00:34:36,367
so now I gotta
start everything over.
928
00:34:36,367 --> 00:34:37,600
[Ted] Might work,
929
00:34:37,667 --> 00:34:39,467
but he's barely
got enough time to do it.
930
00:34:39,467 --> 00:34:40,802
It's gonna be close.
931
00:34:40,802 --> 00:34:41,400
It's gonna be close.
932
00:34:41,467 --> 00:34:43,767
[Joe] Sieger, gonna make us
a ten thousand-dollar dessert?
933
00:34:43,767 --> 00:34:45,100
Yes, chef!
934
00:34:45,166 --> 00:34:46,367
I hope.
935
00:34:57,767 --> 00:34:59,867
All right, so we are quickly
running out of time here,
936
00:34:59,867 --> 00:35:01,867
and Sieger's first caramel
has burned.
937
00:35:01,867 --> 00:35:03,367
Terrible. He's starting over.
938
00:35:03,367 --> 00:35:05,100
He's got very little time
to get this done.
939
00:35:05,100 --> 00:35:07,200
He just looks at the clock
and he winced,
940
00:35:07,266 --> 00:35:10,200
as if somebody had punched him
in the stomach.
941
00:35:10,266 --> 00:35:12,400
[Sieger] I still have to deal
with that vanilla frosting.
942
00:35:12,467 --> 00:35:14,066
I wanna use
some of the brightness
943
00:35:14,066 --> 00:35:15,467
and the alcohol from the cosmo
944
00:35:15,467 --> 00:35:18,100
to offset the sweetness
of the vanilla frosting.
945
00:35:19,467 --> 00:35:21,767
[Joe] Chef Sieger,
you got a lot of pans
on the stove there.
946
00:35:21,767 --> 00:35:22,255
How are you feeling right now?
947
00:35:22,255 --> 00:35:22,867
How are you feeling right now?
948
00:35:22,867 --> 00:35:24,767
Stressed, comfortable,
confident?
949
00:35:24,767 --> 00:35:25,900
[Sieger] Can I get
five more minutes?
950
00:35:25,967 --> 00:35:28,100
-[Chris laughs] Okay.
-[laughing]
951
00:35:28,100 --> 00:35:29,967
Coming up on three minutes.
952
00:35:29,967 --> 00:35:31,433
[Sieger] Second batch
of caramel is a success.
953
00:35:31,433 --> 00:35:33,767
Now I'm ready
to put this dried
mochi donut in there.
954
00:35:33,767 --> 00:35:36,600
These mochi donuts are gonna
add texture to my dish
955
00:35:36,667 --> 00:35:38,367
when I hit them with caramel
and buzz them up.
956
00:35:39,800 --> 00:35:42,600
Chefs, you're coming up
on two minutes here.
957
00:35:42,667 --> 00:35:44,266
[Nilou] Chef Sam,
you can do it!
958
00:35:44,266 --> 00:35:45,166
-Come on, chefs!
-[Joe] Let's go, chefs.
959
00:35:45,166 --> 00:35:46,467
-Final countdown.
-[Chris] Come on.
960
00:35:47,200 --> 00:35:50,000
$10,000 dessert. No pressure.
961
00:35:50,066 --> 00:35:52,255
I taste the vanilla frosting,
and it is way too sweet.
962
00:35:52,255 --> 00:35:53,667
I taste the vanilla frosting,
and it is way too sweet.
963
00:35:53,667 --> 00:35:55,667
So I grab some mascarpone
964
00:35:55,667 --> 00:35:58,166
and I whip it
into the frosting.
965
00:35:58,166 --> 00:36:00,367
[Ted] You got this, chefs.
Get it done, get it done.
966
00:36:01,467 --> 00:36:03,800
Final seconds
of the final round, chefs.
967
00:36:05,000 --> 00:36:08,967
-Ten, nine, eight, seven...
-[Nilou] Make it beautiful.
968
00:36:08,967 --> 00:36:11,967
-Here we go, chefs.
You can do it!
-[Ted] ...six, five, four,
969
00:36:11,967 --> 00:36:14,367
three, two, one.
970
00:36:15,867 --> 00:36:17,400
-Time's up!
-[judges applauding]
971
00:36:17,467 --> 00:36:18,800
[Nilou] Yes!
972
00:36:20,967 --> 00:36:22,255
[Sam] I think I'm going home
a Chopped champion today.
973
00:36:22,255 --> 00:36:24,166
[Sam] I think I'm going home
a Chopped champion today.
974
00:36:24,166 --> 00:36:26,767
I got this one in the bag.
975
00:36:26,767 --> 00:36:28,767
[Sieger] I mean,
I came out here.
I tried super hard.
976
00:36:28,767 --> 00:36:31,300
I just wanna make sure that,
like, my final plates shine.
977
00:36:31,367 --> 00:36:33,000
But I know Sam knows
what she's doing, too.
978
00:36:33,000 --> 00:36:34,100
So it's a toss-up.
979
00:36:37,266 --> 00:36:39,266
[Ted] Chef Sam
and Chef Sieger,
980
00:36:39,266 --> 00:36:41,266
very exciting to watch
you make desserts
981
00:36:41,266 --> 00:36:44,166
using mochi donuts, guavas,
982
00:36:44,166 --> 00:36:48,100
vanilla frosting,
and a craft Cosmopolitan.
983
00:36:48,100 --> 00:36:50,467
Chef Sieger, please tell us
about your dessert.
984
00:36:50,467 --> 00:36:52,255
So, what we have here
is guava mousse
985
00:36:52,255 --> 00:36:53,166
So, what we have here
is guava mousse
986
00:36:53,166 --> 00:36:57,000
set on top of Cosmo
and vanilla sauce,
987
00:36:57,066 --> 00:36:59,567
and then mochi crumble on top.
988
00:37:03,166 --> 00:37:06,500
It's rich. I like the way
you dosed the sweetness
in the bottom
989
00:37:06,567 --> 00:37:08,867
and that your guava mousse
isn't so sweet.
990
00:37:08,867 --> 00:37:10,900
So that comes together
really nicely.
991
00:37:10,967 --> 00:37:12,800
-Thank you.
-[Joe] I would've
never thought
992
00:37:12,867 --> 00:37:16,567
to pair a craft Cosmo
and vanilla frosting together.
993
00:37:16,567 --> 00:37:18,900
But I feel like that's gonna
be a new classic pairing
994
00:37:18,967 --> 00:37:20,867
-in the pastry world now.
-[judges laugh]
995
00:37:20,867 --> 00:37:22,255
Uh, because you get
that tartness and that acidity
996
00:37:22,255 --> 00:37:23,667
Uh, because you get
that tartness and that acidity
997
00:37:23,667 --> 00:37:24,934
from the craft Cosmo
998
00:37:24,934 --> 00:37:28,300
that cuts through
that sickly-sweet
vanilla frosting.
999
00:37:28,367 --> 00:37:30,066
What I feel like
didn't really work
1000
00:37:30,066 --> 00:37:32,200
is this guava mousse.
1001
00:37:32,266 --> 00:37:34,367
It eats more like
a bowl of whipped cream.
1002
00:37:34,367 --> 00:37:37,967
I don't get that tart, tangy,
sweet guava flavor
1003
00:37:37,967 --> 00:37:38,900
that I'm looking for.
1004
00:37:40,266 --> 00:37:41,900
[Nilou] Chef Sieger,
I have to agree.
1005
00:37:41,967 --> 00:37:45,467
But the highlight for me
is the mochi crumble.
1006
00:37:45,467 --> 00:37:48,800
-That feels like it's, like,
the most successful.
-Awesome. Thank you.
1007
00:37:48,867 --> 00:37:50,100
[Ted] Thank you, Chef Sieger.
1008
00:37:50,100 --> 00:37:51,767
Finally, Chef Sam.
1009
00:37:51,767 --> 00:37:52,255
So, what you have
in front of you
1010
00:37:52,255 --> 00:37:53,567
So, what you have
in front of you
1011
00:37:53,567 --> 00:37:58,000
is soaked mochi donuts
with a guava-Cosmo syrup
1012
00:37:58,000 --> 00:37:59,867
and a vanilla
mascarpone frosting.
1013
00:38:03,400 --> 00:38:08,066
Chef Sam, vanilla frosting
in a can is one of my life's
guilty pleasures,
1014
00:38:08,066 --> 00:38:10,400
and I didn't think
it could get any better.
1015
00:38:10,467 --> 00:38:13,600
But what you created here
I think tops that.
1016
00:38:13,667 --> 00:38:16,166
-Thank you.
-[Joe] I think
it was a great move
1017
00:38:16,166 --> 00:38:18,367
to whip in
the mascarpone cheese,
1018
00:38:18,367 --> 00:38:20,967
creating this
ganache-like texture,
1019
00:38:20,967 --> 00:38:22,255
which works really well
as an anchor
1020
00:38:22,255 --> 00:38:23,000
which works really well
as an anchor
1021
00:38:23,000 --> 00:38:24,967
to hold your whole
dessert together.
1022
00:38:24,967 --> 00:38:29,100
-Thank you, chef.
-I have to concur
with the very smart Joe Sasto.
1023
00:38:29,100 --> 00:38:31,200
But I wanted more guava.
1024
00:38:31,266 --> 00:38:33,900
I love the hints of raspberry
that I got,
1025
00:38:33,967 --> 00:38:36,667
and if there was a way
for you to create something
1026
00:38:36,667 --> 00:38:39,500
with the raspberry
and guava together,
1027
00:38:39,567 --> 00:38:41,166
it would've been great.
1028
00:38:42,300 --> 00:38:45,200
-Thank you.
-For me, it's just
very mint-forward
1029
00:38:45,266 --> 00:38:47,166
when I'm really searching
for guava, right?
1030
00:38:47,166 --> 00:38:48,100
Yeah.
1031
00:38:49,100 --> 00:38:50,667
-[Ted] Chef Sam, thank you.
-Thank you.
1032
00:38:52,066 --> 00:38:52,255
[Ted] One runner-up,
one champion.
1033
00:38:52,255 --> 00:38:54,166
[Ted] One runner-up,
one champion.
1034
00:38:54,166 --> 00:38:58,166
The judges must sort through
who has won which title.
1035
00:38:58,166 --> 00:38:59,400
Thank you, chefs.
1036
00:39:04,567 --> 00:39:07,467
Well, judges, should we start
with the appetizer round?
1037
00:39:07,467 --> 00:39:09,467
Sam did some
really, uh, smart things
in the first round.
1038
00:39:09,467 --> 00:39:11,166
I love the way
she pickled that watermelon.
1039
00:39:11,166 --> 00:39:13,467
[Joe] I really enjoyed what
she did to the goat cheese.
1040
00:39:13,467 --> 00:39:17,000
She whipped it together
with the rosemary
and some olive oil
1041
00:39:17,000 --> 00:39:19,200
that I think tied
everything together.
1042
00:39:19,266 --> 00:39:21,567
[Chris] But the ribeye itself
was unevenly cooked
1043
00:39:21,567 --> 00:39:22,255
and it lacked seasoning.
1044
00:39:22,255 --> 00:39:22,867
and it lacked seasoning.
1045
00:39:22,867 --> 00:39:24,667
Sieger made us, uh, a larb.
1046
00:39:24,667 --> 00:39:26,800
He did a beautiful job
with the knife cuts
1047
00:39:26,867 --> 00:39:30,300
on both the ribeye
and on the watermelon
from the watermelon cake.
1048
00:39:30,367 --> 00:39:32,200
[Joe] I think he overdressed
that salad
1049
00:39:32,266 --> 00:39:34,367
and it just became
soggy and wet
1050
00:39:34,367 --> 00:39:36,000
and very hard to eat.
1051
00:39:36,066 --> 00:39:38,266
[Nilou] In the entree round
from Sieger,
1052
00:39:38,266 --> 00:39:40,000
he used the Japanese eggplant,
1053
00:39:40,000 --> 00:39:41,700
did that double cook technique
1054
00:39:41,767 --> 00:39:43,000
which we were all
impressed by.
1055
00:39:43,000 --> 00:39:44,467
It got them
a little bit caramelized.
1056
00:39:44,467 --> 00:39:47,166
He did a nice job
cooking his Cornish hen,
1057
00:39:47,166 --> 00:39:49,567
although we felt like the cook
was a little bit over.
1058
00:39:49,567 --> 00:39:52,200
I love that, uh, Sam leaned
into her Haitian roots
1059
00:39:52,266 --> 00:39:54,166
-even further
in the entree round...
-[Joe] Mmm-hmm.
1060
00:39:54,166 --> 00:39:55,600
[Chris] ...with that
amazing marinade
1061
00:39:55,667 --> 00:39:57,100
that she put
on her Cornish hen.
1062
00:39:57,166 --> 00:40:00,000
-That was so good.
-[Chris] And that wonderful
saute of eggplant.
1063
00:40:00,000 --> 00:40:02,367
But the skin separated
from the eggplant,
1064
00:40:02,367 --> 00:40:04,867
and they were bitter
and they were hard to eat.
1065
00:40:04,867 --> 00:40:07,567
-That round's very close.
-I think that round
is very close.
1066
00:40:07,567 --> 00:40:10,467
I could make a case
that Sieger's dishes
were better than hers,
1067
00:40:10,467 --> 00:40:13,867
but her individual flavors
in each dish were
better than his.
1068
00:40:20,100 --> 00:40:21,567
[Sam] I gave it all I got,
1069
00:40:21,567 --> 00:40:22,255
and at this point,
1070
00:40:22,255 --> 00:40:22,567
and at this point,
1071
00:40:22,600 --> 00:40:24,667
I just have to leave it
in the judges' hands.
1072
00:40:26,367 --> 00:40:27,200
[Sieger] I'm gonna be
super stoked
1073
00:40:27,266 --> 00:40:28,367
if I'm the Chopped champion.
1074
00:40:28,367 --> 00:40:30,266
So I hope the first two dishes
1075
00:40:30,266 --> 00:40:32,467
helped push me
across the finish line.
1076
00:40:34,700 --> 00:40:38,266
So, whose dish is
on the chopping block?
1077
00:40:48,266 --> 00:40:50,367
Chef Sam, you've been chopped.
1078
00:40:50,367 --> 00:40:51,500
Judges?
1079
00:40:51,567 --> 00:40:52,255
[Chris] Chef Sam,
you cooked really well today.
1080
00:40:52,255 --> 00:40:53,400
[Chris] Chef Sam,
you cooked really well today.
1081
00:40:53,467 --> 00:40:55,767
The first round,
I love that you pickled
the watermelon.
1082
00:40:55,767 --> 00:40:59,367
However, the texture
of the watermelon was
a little off-putting
1083
00:40:59,367 --> 00:41:02,467
and your ribeye itself
was unevenly cooked
and under-seasoned.
1084
00:41:02,467 --> 00:41:04,066
In the entree round,
1085
00:41:04,066 --> 00:41:05,767
the eggplant saute
was delicious,
1086
00:41:05,767 --> 00:41:07,500
but the skin separated,
1087
00:41:07,567 --> 00:41:08,967
and it was bitter
and kind of hard to eat.
1088
00:41:10,300 --> 00:41:12,467
And so, we had to chop you.
1089
00:41:12,467 --> 00:41:14,266
-Well, thank you.
-[Chris] But you did
a fantastic job
1090
00:41:14,266 --> 00:41:16,400
and you can walk out of here
with your head held high.
1091
00:41:16,467 --> 00:41:19,700
-I wanna give you a hug,
'cause you did that, honey.
-Thank you.
1092
00:41:19,767 --> 00:41:22,255
[Sam] What I'm going
to take away from this
competition is...
1093
00:41:22,255 --> 00:41:22,367
[Sam] What I'm going
to take away from this
competition is...
1094
00:41:22,367 --> 00:41:24,200
Everybody needs
to watch out. [laughs]
1095
00:41:24,266 --> 00:41:25,767
Bye, thank you, guys.
1096
00:41:25,767 --> 00:41:28,767
Like, I really feel like
I proved myself today
1097
00:41:28,767 --> 00:41:30,400
as a young Black woman chef.
1098
00:41:32,967 --> 00:41:34,700
That means, Chef Sieger Bayer,
1099
00:41:34,767 --> 00:41:36,567
you are the Chopped champion.
1100
00:41:36,567 --> 00:41:39,667
-Well done.
-Thank you so much.
Hell, yeah. Thank you.
1101
00:41:39,667 --> 00:41:41,967
[Ted] $10,000 is the prize.
1102
00:41:41,967 --> 00:41:44,467
You really earned this, chef.
Way to go.
1103
00:41:44,467 --> 00:41:47,000
Everything in my career has
been a step towards this,
1104
00:41:47,066 --> 00:41:49,266
and then just carry this
on to the next thing.
1105
00:41:49,266 --> 00:41:50,400
It's been a crazy day
1106
00:41:50,467 --> 00:41:52,255
and a lot of, like,
fun challenges and curveballs,
1107
00:41:52,255 --> 00:41:53,000
and a lot of, like,
fun challenges and curveballs,
1108
00:41:53,000 --> 00:41:56,100
but being a Chopped champion
is the vanilla frosting
1109
00:41:56,166 --> 00:41:57,800
on the cake
of this great experience.