1
00:00:01,734 --> 00:00:03,100
-[Ted] Please open up
your appetizer baskets.
-Wow.
2
00:00:03,100 --> 00:00:04,166
Oh shnikies!
3
00:00:04,166 --> 00:00:05,266
[all clamoring]
4
00:00:05,266 --> 00:00:06,467
-[all] Go chefs!
-Go chefs.
5
00:00:06,467 --> 00:00:07,734
[Taylor] This is definitely
gonna be a challenge.
6
00:00:07,734 --> 00:00:09,867
You've gotta get those going,
you gotta go higher,
higher, baby.
7
00:00:09,867 --> 00:00:12,500
Is this basket a win
or is it a mess?
8
00:00:12,500 --> 00:00:13,634
That's stressing me out.
9
00:00:13,634 --> 00:00:14,700
-[laughs hysterically]
-Let's go, let's go.
10
00:00:14,700 --> 00:00:16,634
-[sighs]
-This doesn't work.
11
00:00:16,967 --> 00:00:18,066
Sorry.
12
00:00:18,066 --> 00:00:20,000
-[Ted] Three, two...
-[Maneet] Not a lot of time!
13
00:00:20,000 --> 00:00:21,166
-[Ted] One.
-Done!
14
00:00:21,166 --> 00:00:22,467
Wow.
15
00:00:26,000 --> 00:00:28,867
[Mollie] When you work
for races,
you've gotta move fast.
16
00:00:28,867 --> 00:00:30,000
Being a private chef
for an SRO race team
17
00:00:30,000 --> 00:00:31,166
Being a private chef
for an SRO race team
18
00:00:31,166 --> 00:00:33,000
is an insane experience.
19
00:00:33,000 --> 00:00:34,634
They call me
"track mama" sometimes,
20
00:00:34,634 --> 00:00:36,266
so it's really fun.
21
00:00:36,266 --> 00:00:37,634
Some good looking chocolate.
22
00:00:37,634 --> 00:00:39,000
When you taste my food,
23
00:00:39,000 --> 00:00:41,867
you can expect to taste
something you have
never had before,
24
00:00:41,867 --> 00:00:43,734
'cause I bring
my personality in to it,
25
00:00:43,734 --> 00:00:45,367
and I'm not like
anybody else.
26
00:00:45,367 --> 00:00:47,367
I'm gonna burn
rubber in the kitchen
27
00:00:47,367 --> 00:00:49,166
and leave the other chefs
in the dust.
28
00:00:52,266 --> 00:00:54,700
[Taylor] I 'm here to prove
that I'm one of the best
cooks in United States.
29
00:00:54,700 --> 00:00:55,734
All right, you ready?
30
00:00:56,734 --> 00:00:59,266
My style of cuisine
is very Mediterranean focused.
31
00:00:59,266 --> 00:01:00,000
I'm always looking for
the freshest ingredients,
the most seasonal ingredients.
32
00:01:00,000 --> 00:01:02,600
I'm always looking for
the freshest ingredients,
the most seasonal ingredients.
33
00:01:02,600 --> 00:01:04,867
I actually got in to cooking
when I was
about 12-years-old.
34
00:01:04,867 --> 00:01:07,100
My father and I
used to watch
the Food Network together
35
00:01:07,100 --> 00:01:09,000
and we used to test
different recipes at home.
36
00:01:09,000 --> 00:01:10,233
I always toast to chilis.
37
00:01:12,266 --> 00:01:13,467
I went to Johnson & Wales,
38
00:01:13,467 --> 00:01:15,634
where I got my bachelor's
in culinary arts.
39
00:01:15,634 --> 00:01:17,500
I think we're ready
to plate.
40
00:01:17,500 --> 00:01:19,734
I've put in my time
at Micheline star
restaurants
41
00:01:19,734 --> 00:01:21,533
in the toughest
environments in the world,
42
00:01:21,533 --> 00:01:23,867
and I think Chopped
is gonna be right
on par with that,
43
00:01:23,867 --> 00:01:24,900
and I'm ready
to take it on.
44
00:01:28,100 --> 00:01:30,000
How's my smashing?
Am I crushing it?
45
00:01:30,000 --> 00:01:31,233
How's my smashing?
Am I crushing it?
46
00:01:32,166 --> 00:01:33,467
I love cooking
47
00:01:33,467 --> 00:01:36,500
because food is
the one language that
everyone can understand.
48
00:01:36,500 --> 00:01:38,634
I've worked with
James Beard
nominated chefs
49
00:01:38,634 --> 00:01:40,266
and very
well talented chefs.
50
00:01:41,533 --> 00:01:42,700
Being from the
Cayman Islands,
51
00:01:42,700 --> 00:01:44,967
I've worked with
so many different
ingredients.
52
00:01:44,967 --> 00:01:46,467
I love the vibrancy
53
00:01:46,467 --> 00:01:48,066
and I love the textures.
54
00:01:48,066 --> 00:01:50,100
But, initially
I got in to cooking
55
00:01:50,100 --> 00:01:52,266
because I wanted
to leave the Cayman Islands.
56
00:01:52,266 --> 00:01:54,000
Culinary school
was an exit strategy.
57
00:01:54,000 --> 00:01:57,266
But, my Cayman Island people
I know are gonna be
very, very proud
58
00:01:57,266 --> 00:01:59,066
to see me on TV.
59
00:02:03,734 --> 00:02:04,900
My food is better
than ever
60
00:02:04,900 --> 00:02:07,100
and I'm here to put it up
against all these
other chefs.
61
00:02:07,100 --> 00:02:08,700
I got in to cooking
impulsively
62
00:02:08,700 --> 00:02:11,266
because I was obsessed
with food in general.
63
00:02:11,266 --> 00:02:13,533
I went to college
for one year
and hated it.
64
00:02:13,533 --> 00:02:15,700
I dropped out,
and when to culinary school
when I was 19.
65
00:02:15,700 --> 00:02:18,066
All right, next step,
pasta.
66
00:02:18,066 --> 00:02:21,367
My style of cooking
is lots of doughs
from California.
67
00:02:21,367 --> 00:02:23,734
Lots of vegetables,
comfort food,
68
00:02:23,734 --> 00:02:26,000
and I come up
with my best ideas
on the fly.
69
00:02:26,000 --> 00:02:27,533
Of course
there's a lot at stake,
it's Chopped,
70
00:02:27,533 --> 00:02:29,367
but there's nothing
that they can put
in those baskets
71
00:02:29,367 --> 00:02:30,000
that I can't manipulate
in to something delicious.
72
00:02:30,000 --> 00:02:31,266
that I can't manipulate
in to something delicious.
73
00:02:36,100 --> 00:02:37,266
Hello, chefs.
74
00:02:37,266 --> 00:02:39,166
[all] Hello!
75
00:02:39,166 --> 00:02:40,266
[Ted] There are
three rounds,
76
00:02:40,266 --> 00:02:42,266
appetizer, entree
and dessert.
77
00:02:42,266 --> 00:02:45,066
Mandatory mystery
ingredients for each course.
78
00:02:45,066 --> 00:02:47,367
If your dish
doesn't cut it,
79
00:02:47,367 --> 00:02:49,000
you will be chopped.
80
00:02:49,000 --> 00:02:50,100
Not gonna be me.
81
00:02:50,100 --> 00:02:51,500
[exhales sharply]
Not today.
82
00:02:51,500 --> 00:02:53,166
It all starts here.
83
00:02:56,867 --> 00:02:59,166
Please open up
your appetizer baskets.
84
00:03:00,700 --> 00:03:02,100
[chuckles nervously] Oh man.
85
00:03:02,100 --> 00:03:03,367
Oh! [chuckles]
86
00:03:03,367 --> 00:03:04,433
Oh shnikies.
87
00:03:04,600 --> 00:03:06,000
[laughs]
88
00:03:06,000 --> 00:03:09,266
And you'll be working with
beef tendon balls.
89
00:03:09,266 --> 00:03:11,700
Beef tendon balls.
Cool.
90
00:03:11,700 --> 00:03:13,166
Interesting.
91
00:03:13,166 --> 00:03:16,467
[Taylor] Beef tendon
is just like, very chewy,
kind of hard to use.
92
00:03:16,467 --> 00:03:19,166
I use it in a lot of
stocks and sauces
and things like that.
93
00:03:19,166 --> 00:03:21,634
-Culantro. Okay.
-[Ted] Culantro.
94
00:03:23,500 --> 00:03:25,734
It's got some
stuffed jalapeños.
95
00:03:25,734 --> 00:03:27,233
[Ted] Jalapeño poppers.
96
00:03:28,367 --> 00:03:30,000
-I don't know
what this is, but...
-[Ted] And Rompope.
97
00:03:30,000 --> 00:03:31,367
-I don't know
what this is, but...
-[Ted] And Rompope.
98
00:03:31,367 --> 00:03:33,867
Rompope?
That's actually really good.
99
00:03:33,867 --> 00:03:36,700
Rompope is a sweet
vanilla liqueur.
100
00:03:36,700 --> 00:03:38,600
Many a nights
I have had Rompope
101
00:03:38,600 --> 00:03:40,800
and very much
enjoyed them. [chuckles]
102
00:03:43,166 --> 00:03:46,166
This is the super speedy
20-minute challenge.
103
00:03:46,166 --> 00:03:47,433
Oh, I am ready, Teddy.
104
00:03:50,166 --> 00:03:51,467
Clock starts now.
105
00:03:51,467 --> 00:03:53,367
-[judges cheering]
-Go, chefs!
106
00:03:53,367 --> 00:03:54,734
[judges applauding]
107
00:03:57,700 --> 00:03:59,000
Maneet, Geoffrey,
108
00:03:59,000 --> 00:04:00,000
you are joined by
a special guest judge,
109
00:04:00,000 --> 00:04:01,166
you are joined by
a special guest judge,
110
00:04:01,166 --> 00:04:04,166
our friend,
acclaimed private chef,
Eric Adjepong.
111
00:04:04,166 --> 00:04:05,367
-Welcome back, Eric.
-Thank you so much.
112
00:04:05,367 --> 00:04:06,734
Appreciate it.
Good to be here.
113
00:04:06,734 --> 00:04:08,467
[Maneet] I mean,
this is actually
114
00:04:08,467 --> 00:04:10,867
-a fantastic basket.
-It's pretty forgiving, yeah.
115
00:04:10,867 --> 00:04:12,166
-It is. I mean,
the biggest task...
-Yeah.
116
00:04:12,166 --> 00:04:15,166
-...is to balance all
of these ingredients.
-[Eric] Yes.
117
00:04:15,166 --> 00:04:17,600
[Maneet] The sweetness
from the Rompope,
118
00:04:17,600 --> 00:04:20,467
the-the little bit
of spice and savory-ness
119
00:04:20,467 --> 00:04:21,734
from the jalapeño poppers.
120
00:04:21,734 --> 00:04:23,367
When I think about culantro,
121
00:04:23,367 --> 00:04:26,166
it's in the parsley family,
very herbaceous, but it has
more of a pepper-y note.
122
00:04:26,166 --> 00:04:28,266
So it's a dip, and then
jalapeño poppers...
123
00:04:28,266 --> 00:04:29,367
[Geoffrey] Basically,
that poppers,
124
00:04:29,367 --> 00:04:30,000
-cheese, jalapeño, so...
-[Eric] Oh, yeah.
125
00:04:30,000 --> 00:04:30,867
-cheese, jalapeño, so...
-[Eric] Oh, yeah.
126
00:04:30,867 --> 00:04:33,100
-Not a hard basket
in my opinion.
-I agree.
127
00:04:33,100 --> 00:04:34,467
[Ted] Kirstyn,
how are you doing?
128
00:04:34,467 --> 00:04:35,467
[Kirstyn] Doing great.
129
00:04:35,467 --> 00:04:37,000
I saw these, uh,
jalapeños,
130
00:04:37,000 --> 00:04:39,533
and it kinda made me think
of a tortilla soup.
131
00:04:39,533 --> 00:04:42,367
I'm making a tortilla soup
out of the jalapeño
132
00:04:42,367 --> 00:04:44,467
and culantro
133
00:04:44,467 --> 00:04:47,000
with beef tendon-black bean
relish.
134
00:04:47,000 --> 00:04:50,700
A lot of the ingredients
in tortilla soup are already
in the jalapeño,
135
00:04:50,700 --> 00:04:53,700
I have cheese,
I have jalapeño,
bacon is never bad,
136
00:04:53,700 --> 00:04:55,433
so I just need to add
onion and tomato.
137
00:04:56,166 --> 00:04:57,467
I taste the Rompope,
138
00:04:57,467 --> 00:04:59,734
and I realize that it will be
a nice addition to the soup.
139
00:04:59,734 --> 00:05:00,000
It has a nice
creaminess and sweetness.
140
00:05:00,000 --> 00:05:01,533
It has a nice
creaminess and sweetness.
141
00:05:01,533 --> 00:05:03,166
Boozy boozy,
okay, so...
142
00:05:03,166 --> 00:05:04,367
But it's a little
too much.
143
00:05:04,367 --> 00:05:06,600
So I wanna sauté
it with onion to tame
144
00:05:06,600 --> 00:05:07,900
the alcohol
and the sweetness.
145
00:05:11,367 --> 00:05:13,500
[Maneet] So Rompope
is similar to eggnog.
146
00:05:13,500 --> 00:05:15,700
-And it has booze in it too,
let's not forget.
-[Maneet] Yes.
147
00:05:15,700 --> 00:05:17,700
-It's really sweet.
-[Eric] Yeah.
148
00:05:17,700 --> 00:05:19,066
That's interesting.
149
00:05:19,066 --> 00:05:21,000
[Geoffrey] I think
if you blend it
with a little bit of yogurt,
150
00:05:21,000 --> 00:05:23,533
a touch of vinegar,
to keep the egg
but get that sweetness away.
151
00:05:23,533 --> 00:05:24,867
Just drizzle it
on top of the soup,
152
00:05:24,867 --> 00:05:26,600
-you know, like a crema.
-Crema, yup.
153
00:05:26,600 --> 00:05:29,867
These basket ingredients
are all definitely
screaming something bright,
154
00:05:29,867 --> 00:05:30,000
something with Latin roots
in it.
155
00:05:30,000 --> 00:05:31,467
something with Latin roots
in it.
156
00:05:31,467 --> 00:05:33,500
So, for my appetizer,
I'm making
157
00:05:33,500 --> 00:05:35,867
beef tendon
and culantro fritters
158
00:05:35,867 --> 00:05:38,000
with a jalapeño crema.
159
00:05:38,000 --> 00:05:40,500
The jalapeño poppers,
they're so
beautifully roasted.
160
00:05:40,500 --> 00:05:42,367
I immediately start
to remove the filling.
161
00:05:42,367 --> 00:05:43,867
I add lots of culantro,
162
00:05:43,867 --> 00:05:46,066
lots of lime juice,
and then some Greek yogurt
163
00:05:46,066 --> 00:05:47,467
and I figured
that will thicken it up,
164
00:05:47,467 --> 00:05:49,166
bring in some acid,
some brightness.
165
00:05:53,500 --> 00:05:56,000
[Maneet] Beef tendon balls,
they are already cooked.
166
00:05:56,000 --> 00:05:59,166
-Tendons are harvested,
and flavored, and then...
-[Geoffrey] Mmm-hmm.
167
00:05:59,166 --> 00:06:00,000
-...kind of, meatballs
are made out of it.
-[Eric] Mmm-hmm.
168
00:06:00,000 --> 00:06:01,166
-...kind of, meatballs
are made out of it.
-[Eric] Mmm-hmm.
169
00:06:01,166 --> 00:06:04,367
We can fry 'em, or,
uh, you know, how about
a simple like, a quesadilla?
170
00:06:04,367 --> 00:06:06,266
-Let's just have
some fun with it.
-[Maneet] I know.
171
00:06:06,266 --> 00:06:09,867
The tostada
is the perfect vessel
for everything. [laughs]
172
00:06:09,867 --> 00:06:12,467
That was like,
my favorite thing to eat
as a kid.
173
00:06:12,467 --> 00:06:17,367
I'm gonna do a tostada
with a chorizo
and beef tendon filling,
174
00:06:17,367 --> 00:06:20,467
a little bit of Rompope
and Mexican crema.
175
00:06:20,467 --> 00:06:22,600
And then I'm gonna do
a little salsa
176
00:06:22,600 --> 00:06:24,734
with the, uh,
culantro on top.
177
00:06:24,734 --> 00:06:27,500
Mollie, uh, look at you,
you got the fryer
going already.
178
00:06:27,500 --> 00:06:30,000
I am frying some tostadas
over here.
179
00:06:30,000 --> 00:06:30,166
I am frying some tostadas
over here.
180
00:06:30,166 --> 00:06:32,000
-Wow.
-[Maneet] That's a good idea.
181
00:06:32,000 --> 00:06:34,367
[Mollie] I wanna sauté
the beef tendon balls
with chorizo
182
00:06:34,367 --> 00:06:38,100
because I feel like those
two contrasting textures
of proteins
183
00:06:38,100 --> 00:06:40,066
will be really nice together.
184
00:06:42,100 --> 00:06:43,600
[snapping fingers]
185
00:06:43,600 --> 00:06:45,500
[Geoffrey] Jordy,
he's so, like, calm.
186
00:06:45,500 --> 00:06:48,266
He sort of just,
wandered over
to the pantry,
187
00:06:48,266 --> 00:06:49,500
he didn't even, like, run.
188
00:06:49,500 --> 00:06:51,867
Jordy, you look very calm,
almost too calm.
189
00:06:51,867 --> 00:06:53,500
I know it's suspicious.
190
00:06:53,500 --> 00:06:55,533
[all laughing]
191
00:06:56,600 --> 00:06:58,700
I mean, I'm a professionally
trained chef
192
00:06:58,700 --> 00:07:00,000
and I've made
a million dishes.
I feel relaxed.
193
00:07:00,000 --> 00:07:02,367
and I've made
a million dishes.
I feel relaxed.
194
00:07:02,367 --> 00:07:05,100
I'm making
a beef tendon wanton,
195
00:07:05,100 --> 00:07:07,266
with a Rompope-coconut
sauce.
196
00:07:07,266 --> 00:07:09,867
I'm gonna combine
the Rompope
197
00:07:09,867 --> 00:07:11,700
with some coconut milk
198
00:07:11,700 --> 00:07:15,600
and I'll steep some
Thai lime leaves.
199
00:07:15,600 --> 00:07:17,500
Trying to keep
the sauce sweet,
200
00:07:17,500 --> 00:07:21,100
because I know
that the jalapeño poppers
and the beef tendon
201
00:07:21,100 --> 00:07:23,700
are very salty
and bold in flavor.
202
00:07:23,700 --> 00:07:27,000
Growing up
in the Cayman Islands,
I've known about culantro
203
00:07:27,000 --> 00:07:28,500
almost my entire life.
204
00:07:28,500 --> 00:07:30,000
You know, it's culantro,
it smells great
205
00:07:30,000 --> 00:07:30,367
You know, it's culantro,
it smells great
206
00:07:30,367 --> 00:07:32,166
more than it tastes great,
if that makes sense?
207
00:07:32,166 --> 00:07:33,967
So, I'm gonna try my best
to do something
208
00:07:33,967 --> 00:07:35,367
to make sure
it stays alive.
209
00:07:36,166 --> 00:07:37,634
Chefs, 15 minutes.
210
00:07:39,266 --> 00:07:42,634
[Kirstyn] For my relish,
I slice the beef tendon
very thin
211
00:07:42,634 --> 00:07:43,867
and crisp it up
in a pan.
212
00:07:43,867 --> 00:07:46,367
I add tomato,
culantro, black bean,
213
00:07:46,367 --> 00:07:47,800
little bit of raw garlic.
214
00:07:48,166 --> 00:07:49,233
I'd eat this.
215
00:07:50,000 --> 00:07:51,600
I would've never done this
five years ago.
216
00:07:51,600 --> 00:07:53,500
I've always been
a very shy, reserved kid.
217
00:07:53,500 --> 00:07:56,367
I feel like,
in the past four years
of my cooking journey,
218
00:07:56,367 --> 00:07:58,100
I'm feeling
more comfortable
in my skin.
219
00:07:58,500 --> 00:07:59,634
Oh, yeah!
220
00:08:01,500 --> 00:08:04,367
I do want the chew
from the beef tendon ball
itself,
221
00:08:04,367 --> 00:08:06,000
but I also want
it to pleasant.
222
00:08:06,000 --> 00:08:08,166
So, I'm looking at
making a fritter here.
223
00:08:08,166 --> 00:08:10,467
Got my beef tendon in to
little mascarpone.
224
00:08:10,467 --> 00:08:11,867
Little bit of herb.
225
00:08:11,867 --> 00:08:14,700
[Maneet] Taylor has taken
the beef tendon
226
00:08:14,700 --> 00:08:16,166
and is making meatballs
out of it.
227
00:08:16,166 --> 00:08:17,333
-It's a good idea.
-[Maneet] Yeah.
228
00:08:20,600 --> 00:08:21,867
[Eric] Mollie's going
straight for it.
229
00:08:21,867 --> 00:08:22,967
I mean, she's drinking
out of the bottle.
230
00:08:22,967 --> 00:08:24,867
Oh yeah,
let's go, guys.
231
00:08:24,867 --> 00:08:27,000
[Eric] One of these things
don't play well
with the others...
232
00:08:27,000 --> 00:08:28,266
-[Geoffrey] Yeah.
-[Eric] ...and it's
that Rompope.
233
00:08:28,266 --> 00:08:29,634
Everything is so, like,
234
00:08:29,634 --> 00:08:30,000
savory and straight
to the point,
235
00:08:30,000 --> 00:08:31,367
savory and straight
to the point,
236
00:08:31,367 --> 00:08:33,066
but that Rompope,
like you mentioned,
237
00:08:33,066 --> 00:08:34,600
-it's sweet,
it's very custard-y.
-[Geoffrey] Very sweet.
238
00:08:34,600 --> 00:08:35,867
It's only 50% alcohol,
239
00:08:35,867 --> 00:08:38,634
but it's tons of sweetness
and tons of egg in it.
240
00:08:38,634 --> 00:08:41,500
I'm going to use it
to sweeten some
Mexican crema
241
00:08:41,500 --> 00:08:43,000
as a topping
to my tostada.
242
00:08:43,000 --> 00:08:44,867
The tricky part
with the Rompope
243
00:08:44,867 --> 00:08:46,533
would just be
to make sure to balance
244
00:08:46,533 --> 00:08:48,266
that sweetness
with the liqueur.
245
00:08:48,266 --> 00:08:50,433
You know, it can't really
take over.
246
00:08:50,734 --> 00:08:52,000
Okay.
247
00:08:53,634 --> 00:08:56,266
I'm actually gonna use
two of my basket ingredients
together
248
00:08:56,266 --> 00:08:57,734
to create the filling
for my wontons,
249
00:08:57,734 --> 00:09:00,000
my beef tendon balls
and my jalapeño poppers.
250
00:09:00,000 --> 00:09:00,467
my beef tendon balls
and my jalapeño poppers.
251
00:09:00,467 --> 00:09:02,166
-[Geoffrey] Five minutes left.
-[Ted] Five minutes!
252
00:09:02,166 --> 00:09:03,967
That's not a lot of time!
253
00:09:03,967 --> 00:09:08,100
[Jordy] I grab my wonton
wrappers and I start
making my wontons.
254
00:09:08,100 --> 00:09:09,867
[Geoffrey] Oh no,
look at that.
255
00:09:09,867 --> 00:09:11,166
What is going on here?
256
00:09:11,166 --> 00:09:13,700
Jordy just went
and grabbed
257
00:09:13,700 --> 00:09:17,000
some wonton wrappers
with less than
five minutes left.
258
00:09:17,000 --> 00:09:18,734
He's now going to
make dumplings?
259
00:09:18,734 --> 00:09:21,266
Well, that is very,
very ambitious.
260
00:09:21,266 --> 00:09:23,000
-He was sauntering,
I'm sorry, I'm sorry.
-[Maneet and Eric laugh]
261
00:09:23,000 --> 00:09:24,367
So, he's going to
deep-fry, I think,
262
00:09:24,367 --> 00:09:25,867
-that's-that's gonna
be amazing.
-Yeah.
263
00:09:25,867 --> 00:09:27,100
-[Eric] I see--
-But he really needs to
264
00:09:27,100 --> 00:09:29,734
-put a foot
on the gas paddle.
-[laughs sarcastically]
265
00:09:29,734 --> 00:09:30,000
I look at the time
and I realize,
266
00:09:30,000 --> 00:09:31,266
I look at the time
and I realize,
267
00:09:31,266 --> 00:09:33,433
I only have
four minutes left
to cook them.
268
00:09:34,367 --> 00:09:36,166
[Mollie] I think Jordy
is very ambitious.
269
00:09:36,166 --> 00:09:39,467
Jordy is gonna have to
hustle to get those wontons
done in time.
270
00:09:39,467 --> 00:09:40,900
That's stressing me out.
271
00:09:49,166 --> 00:09:51,166
[Jordy] I'm gonna
get started on the wontons.
272
00:09:51,166 --> 00:09:52,800
He's now going to
make dumplings?
273
00:09:52,800 --> 00:09:55,000
Well, that is very,
very ambitious.
274
00:09:55,000 --> 00:09:57,734
[Jordy] I only have
four minutes left
to cook them.
275
00:09:57,734 --> 00:10:00,900
In hindsight, I wish
I'd focused more
on the clock.
276
00:10:00,900 --> 00:10:03,266
But I'm confident
that they're gonna be
ready in time.
277
00:10:05,734 --> 00:10:07,266
[Kirstyn] Get hot,
get hot, get hot.
278
00:10:07,266 --> 00:10:09,600
Now that my tortilla soup
is reducing on the stove,
279
00:10:09,600 --> 00:10:12,100
I wanna add a textural
component to cut through
the richness of it.
280
00:10:12,100 --> 00:10:13,266
Behind, behind,
down the line.
281
00:10:13,266 --> 00:10:14,375
I'm making
the crispy rice noodles
282
00:10:14,375 --> 00:10:15,100
I'm making
the crispy rice noodles
283
00:10:15,100 --> 00:10:17,166
as a textural garnish.
284
00:10:17,166 --> 00:10:19,100
Coming down behind,
behind, behind, behind.
285
00:10:19,100 --> 00:10:20,800
I decided to become
a chef because
286
00:10:20,800 --> 00:10:22,900
my mother always worked
the night shift.
287
00:10:22,900 --> 00:10:25,000
Pops wasn't the best cook
back then.
288
00:10:25,000 --> 00:10:26,867
So, we started watching
Food Network.
289
00:10:26,867 --> 00:10:29,066
It inspired us to learn
how to cook together.
290
00:10:29,600 --> 00:10:30,900
I open the Rompope,
291
00:10:30,900 --> 00:10:33,367
I'm definitely gonna have to
tamp this flavor down.
292
00:10:33,367 --> 00:10:35,867
It's gonna glaze
my fritters
and look really nice.
293
00:10:36,900 --> 00:10:39,533
Behind, behind,
coming down the line.
294
00:10:39,533 --> 00:10:41,467
Mollie hasn't touched
two of the basket
ingredients.
295
00:10:41,467 --> 00:10:43,100
-[Geoffrey] Two?
-[Maneet] jalapeño poppers
296
00:10:43,100 --> 00:10:44,375
-or the culantro.
-Yeah, that's sort of strange.
297
00:10:44,375 --> 00:10:44,734
-or the culantro.
-Yeah, that's sort of strange.
298
00:10:46,533 --> 00:10:48,100
I worked for
race car drivers,
299
00:10:48,100 --> 00:10:51,433
and this is definitely still
the fastest 20 minutes
of my life. [laughs]
300
00:10:51,900 --> 00:10:53,367
To top off my tostada,
301
00:10:53,367 --> 00:10:56,467
I'm making a nice,
bright salsa
out of the culantro.
302
00:10:56,467 --> 00:10:59,000
With some cilantro,
tomatillo.
303
00:10:59,000 --> 00:11:01,734
I'm just gonna use
the jalapeño part of it
304
00:11:02,000 --> 00:11:03,066
as my spice.
305
00:11:04,166 --> 00:11:05,467
It tastes good.
306
00:11:05,467 --> 00:11:08,000
I need some extra chips
for me. [laughs]
307
00:11:08,000 --> 00:11:09,800
[Eric] So Jordy, right now,
is taking his wonton wrappers,
308
00:11:09,800 --> 00:11:11,467
and he's pan-searing them.
309
00:11:11,467 --> 00:11:13,867
I'm not necessarily sure
this is the smartest idea.
310
00:11:13,867 --> 00:11:14,375
[Maneet] Just get it
to the fryer.
311
00:11:14,375 --> 00:11:15,266
[Maneet] Just get it
to the fryer.
312
00:11:15,266 --> 00:11:18,166
You gotta get those going,
you gotta go higher,
higher, baby, higher.
313
00:11:18,166 --> 00:11:19,266
Jordy, you need to cook, bro.
314
00:11:20,700 --> 00:11:23,634
I get my wontons in the pan
to give them a nice sear,
315
00:11:23,634 --> 00:11:25,100
to have really nice texture.
316
00:11:25,100 --> 00:11:27,166
But I realize
that I don't have
enough time
317
00:11:27,166 --> 00:11:28,467
to cook them in the pan.
318
00:11:28,467 --> 00:11:30,867
So I decided to treat them
like a dumpling
319
00:11:30,867 --> 00:11:32,000
and boil them.
320
00:11:32,000 --> 00:11:34,367
This is like,
a cooking method
I have never seen.
321
00:11:34,367 --> 00:11:36,333
Chefs, one minute left!
322
00:11:37,000 --> 00:11:38,900
Coming down,
coming down.
323
00:11:38,900 --> 00:11:40,266
-Come on!
-[Eric] Come on, let's go.
324
00:11:40,266 --> 00:11:41,634
-[Geoffrey] Let's go, guys,
you got this.
-[Eric] You got this.
325
00:11:41,634 --> 00:11:42,700
[judges clapping]
326
00:11:42,700 --> 00:11:43,900
Come on!
327
00:11:43,900 --> 00:11:44,375
-Finish strong.
-[Jordy] Excuse me. [exclaims]
328
00:11:44,375 --> 00:11:45,867
-Finish strong.
-[Jordy] Excuse me. [exclaims]
329
00:11:45,867 --> 00:11:47,467
-[Maneet] What is he doing?
-[Jordy] Oh my goodness.
330
00:11:47,467 --> 00:11:49,000
-Jordy is leaving right now?
-[Eric] He's gonna...
331
00:11:49,000 --> 00:11:50,533
-Jordy doesn't have time.
-[Maneet] With
15 seconds left?
332
00:11:50,533 --> 00:11:51,433
What are you doing?
333
00:11:51,433 --> 00:11:53,467
[Ted] Closing seconds
to the round, chefs.
334
00:11:53,467 --> 00:11:56,100
Ten, nine, eight...
335
00:11:56,100 --> 00:11:57,166
-[Maneet] Come on!
-[Eric] Chefs, let's go.
336
00:11:57,166 --> 00:11:59,700
-[Geoffrey] Chefs,
you got this.
-[judges clapping]
337
00:11:59,700 --> 00:12:03,467
[Ted] Four, three, two, one.
338
00:12:03,467 --> 00:12:04,734
Time's up.
339
00:12:04,734 --> 00:12:05,867
[Eric] Well done.
340
00:12:07,367 --> 00:12:09,367
-[Kirstyn] That was a good...
-[Jordy] Oh, my God.
341
00:12:09,367 --> 00:12:10,900
-[Mollie laughs]
-[Jordy] Wow.
342
00:12:10,900 --> 00:12:13,166
-Oh my goodness.
-[Jordy and Taylor laugh]
343
00:12:13,166 --> 00:12:14,375
It definitely came down
to the wire,
344
00:12:14,375 --> 00:12:14,600
It definitely came down
to the wire,
345
00:12:14,600 --> 00:12:17,734
but I still feel confident
that I finished
with enough time.
346
00:12:19,100 --> 00:12:21,100
I am feeling fantastic.
[laughs]
347
00:12:21,100 --> 00:12:23,166
It wasn't the prettiest dish
I ever made,
348
00:12:23,166 --> 00:12:24,900
but flavor wise,
I think I'm there.
349
00:12:34,166 --> 00:12:36,367
Chefs, you have arrived
at the chopping block.
350
00:12:36,367 --> 00:12:39,533
Your first basket,
beef tendon balls,
351
00:12:39,533 --> 00:12:44,100
culantro, jalapeño poppers,
and Rompope.
352
00:12:44,100 --> 00:12:44,375
Chef Mollie.
353
00:12:44,375 --> 00:12:45,533
Chef Mollie.
354
00:12:45,533 --> 00:12:48,634
So I have made a beef tendon
and chorizo tostada
355
00:12:48,634 --> 00:12:50,100
with a Rompope crema
356
00:12:50,100 --> 00:12:52,100
and a culantro salsa.
357
00:12:52,100 --> 00:12:54,533
So, for me, this dish hit
a lot of the notes
358
00:12:54,533 --> 00:12:56,600
acid, heat, crunch.
359
00:12:56,600 --> 00:12:58,900
To me, it was
a good representation of
360
00:12:58,900 --> 00:13:01,100
me and
my many personalities.
[laughs]
361
00:13:01,100 --> 00:13:02,367
Where do you work
right now?
362
00:13:02,367 --> 00:13:05,100
So, I'm the private chef
for an SRO race team.
363
00:13:05,100 --> 00:13:07,266
-How is that?
-[laughs] It's the funnest
thing in the world.
364
00:13:07,266 --> 00:13:08,266
-[Eric] Oh my goodness.
-[laughing]
365
00:13:08,266 --> 00:13:09,700
It is so much work.
366
00:13:09,700 --> 00:13:12,800
I have to completely unload
all my kitchen equipment
from the trailer,
367
00:13:12,800 --> 00:13:14,375
and I'm feeding anywhere
from 30-60 people
breakfast, lunch, and dinner.
368
00:13:14,375 --> 00:13:16,433
and I'm feeding anywhere
from 30-60 people
breakfast, lunch, and dinner.
369
00:13:17,634 --> 00:13:19,100
There is so much
good happening.
370
00:13:19,100 --> 00:13:21,000
I love the use
of the culantro,
371
00:13:21,000 --> 00:13:23,634
I think the-the acidity
that you added in to it
372
00:13:23,634 --> 00:13:25,166
on the freshness
that it gives,
373
00:13:25,166 --> 00:13:27,266
-it's literally
right on time.
-Thank you, Chef.
374
00:13:27,266 --> 00:13:29,000
I really do enjoy
the use of the beef tendons,
375
00:13:29,000 --> 00:13:30,467
I think that was
really smart play.
376
00:13:30,467 --> 00:13:32,734
I think the chorizo too,
it just kind of, reinforced
377
00:13:32,734 --> 00:13:35,166
-a little bit of that flavor.
-Understood. Thank you.
378
00:13:35,166 --> 00:13:37,367
The way you combined
the chorizo and the beef
tendons is really good,
379
00:13:37,367 --> 00:13:39,100
because one or other
are too much,
380
00:13:39,100 --> 00:13:41,266
but together they have
a nice textural contrast.
381
00:13:41,266 --> 00:13:43,967
Very good, just missing
just a little action.
382
00:13:44,467 --> 00:13:45,700
[Maneet] I so agree.
383
00:13:45,700 --> 00:13:48,166
There's a part of me
which thinks that
this is incomplete,
384
00:13:48,166 --> 00:13:50,900
because I want a fresh,
like, a Pico de Gallo
385
00:13:50,900 --> 00:13:53,734
or some pickled onions,
or jicama.
386
00:13:53,734 --> 00:13:56,266
That being said,
I think the-the flavors
that you've created
387
00:13:56,266 --> 00:13:57,266
are really good,
388
00:13:57,266 --> 00:13:59,734
and the utilization
of the basket ingredients,
389
00:13:59,734 --> 00:14:01,000
-very well done.
-Thank you, Chef.
390
00:14:01,000 --> 00:14:02,900
-Thank you.
-Chef Mollie, thank you.
391
00:14:02,900 --> 00:14:04,533
Chef Kirstyn,
what have you made?
392
00:14:04,533 --> 00:14:07,367
I have made a tortilla soup
with culantro,
393
00:14:07,367 --> 00:14:10,634
a beef tendon
and black-bean relish,
394
00:14:10,634 --> 00:14:12,367
and a crispy
rice cracker.
395
00:14:12,367 --> 00:14:14,000
So, how'd you get
started cooking, chef?
396
00:14:14,000 --> 00:14:14,375
I've been cooking
since I was 19-years-old.
397
00:14:14,375 --> 00:14:16,000
I've been cooking
since I was 19-years-old.
398
00:14:16,000 --> 00:14:18,166
I tried out regular college
for a minute
and I hated it,
399
00:14:18,166 --> 00:14:20,166
so I impulsively signed up
for culinary school.
400
00:14:20,166 --> 00:14:21,900
I've always loved food,
so I figured
401
00:14:21,900 --> 00:14:24,367
it was a win-win situation
learning to cook.
402
00:14:24,367 --> 00:14:28,166
Soup usually takes
hours and hours
to develop the flavor,
403
00:14:29,100 --> 00:14:30,600
and you've managed
to do that.
404
00:14:30,600 --> 00:14:34,367
To go ahead and take
the Rompope, which,
it can be very sweet,
405
00:14:34,367 --> 00:14:36,367
and put it along
with a tomato,
406
00:14:36,367 --> 00:14:37,533
great idea.
407
00:14:37,533 --> 00:14:40,467
The culantro, it has
that little bit of
that peppery-ness
408
00:14:40,467 --> 00:14:42,367
which you're getting
through and through.
409
00:14:42,367 --> 00:14:44,375
But if you're making
a tortilla soup,
410
00:14:44,375 --> 00:14:44,734
But if you're making
a tortilla soup,
411
00:14:44,734 --> 00:14:48,000
if you would've just
cut some of the tortillas
412
00:14:48,000 --> 00:14:49,166
-fried it and put it on top...
-Right.
413
00:14:49,166 --> 00:14:51,867
-...we would've had
a textural contrast.
-Mmm-hmm.
414
00:14:51,867 --> 00:14:53,367
[Geoffrey] I like
the direction of it
very much,
415
00:14:53,367 --> 00:14:55,867
but it needs a pop.
You blended the popper,
416
00:14:55,867 --> 00:14:57,100
-but there's no pop.
-Totally agree.
417
00:14:57,100 --> 00:14:58,100
-But it's really good.
-[Kirstyn] Yes.
418
00:14:58,100 --> 00:14:59,233
-Thanks, Chef.
-[Geoffrey] You're welcome.
419
00:14:59,233 --> 00:15:01,467
I like the textures,
I like the play
that you have here.
420
00:15:01,467 --> 00:15:02,800
My only gripe, though,
421
00:15:02,800 --> 00:15:04,266
it kinda eats
a little bit thick.
422
00:15:04,266 --> 00:15:06,533
But other than that,
I think it's really delicious.
Good job.
423
00:15:07,467 --> 00:15:10,000
Thank you, Chef Kirstyn.
Next up, Chef Taylor.
424
00:15:10,000 --> 00:15:12,533
I made for you
a beef tendon
and mascarpone fritter,
425
00:15:12,533 --> 00:15:14,375
with a little crema
with the culantro.
426
00:15:14,375 --> 00:15:15,266
with a little crema
with the culantro.
427
00:15:20,100 --> 00:15:23,100
You know, the one ingredient
that we were
most worried about
428
00:15:23,100 --> 00:15:25,634
was the Rompope,
because it is so sweet.
429
00:15:25,634 --> 00:15:28,100
-And I love
what you've done with that.
-Thank you.
430
00:15:28,100 --> 00:15:30,800
Sweetness works very well
with all of these
431
00:15:30,800 --> 00:15:32,634
different flavors
that you have created.
432
00:15:32,634 --> 00:15:33,634
Thank you so much.
433
00:15:33,634 --> 00:15:36,000
I love when a chef
can balance bitter
really well,
434
00:15:36,000 --> 00:15:39,166
-and I think you do that
in a really nice way.
-Thank you, Chef.
435
00:15:39,166 --> 00:15:40,634
[Geoffrey] Taylor, stunning.
436
00:15:40,634 --> 00:15:43,266
Outside of the meatballs,
excellent, I mean,
they're beautifully fried.
437
00:15:43,266 --> 00:15:44,375
The inside could've
been better.
438
00:15:44,375 --> 00:15:45,533
The inside could've
been better.
439
00:15:45,533 --> 00:15:48,533
-It sort of gets mealy
and falls apart.
-Okay.
440
00:15:48,533 --> 00:15:51,266
Maybe if you used
parmesan cheese,
a little bread,
441
00:15:51,266 --> 00:15:53,000
this would become
more of a meatball,
442
00:15:53,000 --> 00:15:54,467
which I think it needs,
and less,
443
00:15:54,467 --> 00:15:56,000
-sort of, hollow. Okay?
-Okay.
444
00:15:56,000 --> 00:15:57,867
But again, the overall dish
is really good.
445
00:15:58,467 --> 00:15:59,800
Chef Taylor, thank you.
446
00:15:59,800 --> 00:16:01,166
Next up, Chef Jordy.
447
00:16:01,166 --> 00:16:03,467
It is a beef tendon
dumpling
448
00:16:03,467 --> 00:16:06,166
with a Rompope-coconut
sauce.
449
00:16:06,166 --> 00:16:07,700
So how'd you
get started cooking?
450
00:16:07,700 --> 00:16:09,533
[Jordy] Uh, I actually
went through
451
00:16:09,533 --> 00:16:11,533
two major hurricanes
in my lifetime,
452
00:16:11,533 --> 00:16:13,467
-and lost my home twice.
-Wow.
453
00:16:13,467 --> 00:16:14,375
They kinda, built
the resilient, uh, person
that you see today.
454
00:16:14,375 --> 00:16:16,467
They kinda, built
the resilient, uh, person
that you see today.
455
00:16:16,467 --> 00:16:18,467
After the hurricane,
I actually met a chef
456
00:16:18,467 --> 00:16:22,066
who was the first person
that showed me that this
can be a career.
457
00:16:22,634 --> 00:16:23,634
The stuffing,
458
00:16:24,634 --> 00:16:26,634
the flavor and the texture,
459
00:16:26,634 --> 00:16:28,467
is what I was looking for
with Taylor's meatballs.
460
00:16:28,467 --> 00:16:30,900
So you've got that,
trust me, it's really good.
461
00:16:30,900 --> 00:16:33,700
To me, the way you've used
the beef tendon balls
462
00:16:33,700 --> 00:16:36,000
along with the culantro
and the jalapeño poppers,
463
00:16:36,000 --> 00:16:38,467
that filling is delicious,
464
00:16:38,467 --> 00:16:40,634
and it would have worked
very well,
465
00:16:40,634 --> 00:16:42,000
just get it to the fryer,
466
00:16:42,000 --> 00:16:44,375
and the fryer would've
just added more
to the flavor.
467
00:16:44,375 --> 00:16:45,000
and the fryer would've
just added more
to the flavor.
468
00:16:45,000 --> 00:16:47,367
-But your handle on flavors
is really good.
-Thank you.
469
00:16:47,367 --> 00:16:49,634
So, this wonton,
it eats very flat,
470
00:16:49,634 --> 00:16:52,100
um, because you added
more water to it.
471
00:16:52,100 --> 00:16:54,166
So it kind of like,
flat notes everything
472
00:16:54,166 --> 00:16:55,266
as far as
the texture is concerned,
473
00:16:55,266 --> 00:16:57,533
and it actually gets
really mundane.
474
00:16:58,000 --> 00:16:59,100
Understood.
475
00:16:59,100 --> 00:17:00,734
Okay.
Thank you, chefs.
476
00:17:03,266 --> 00:17:04,900
[Mollie] I was
a little worried
about the garnish.
477
00:17:04,900 --> 00:17:07,166
It was one of the components
I didn't have time to do.
478
00:17:07,166 --> 00:17:10,367
But I think my flavors
are gonna push it through.
479
00:17:10,367 --> 00:17:12,000
After judging,
I'm feeling a little rattled.
480
00:17:12,000 --> 00:17:13,467
I could've executed
a little better.
481
00:17:13,467 --> 00:17:14,375
But uh, hopefully,
I get to go on
to the next round.
482
00:17:14,375 --> 00:17:15,967
But uh, hopefully,
I get to go on
to the next round.
483
00:17:29,066 --> 00:17:31,100
Unfortunately,
one chef must be
484
00:17:31,100 --> 00:17:32,600
the first to leave.
485
00:17:32,600 --> 00:17:33,500
So...
486
00:17:33,500 --> 00:17:36,233
Whose dish
is on the chopping block?
487
00:17:45,066 --> 00:17:47,166
Chef Jordy,
you've been chopped.
488
00:17:47,166 --> 00:17:49,367
-Judges?
-[Maneet] Jordy,
489
00:17:49,367 --> 00:17:52,734
the idea of wontons
was a great idea.
490
00:17:52,734 --> 00:17:55,044
But the wonton in itself
needed to be fried.
491
00:17:55,044 --> 00:17:55,900
But the wonton in itself
needed to be fried.
492
00:17:56,500 --> 00:17:58,367
And so, we have to
chop you.
493
00:17:58,367 --> 00:18:00,500
-Thank you so much, guys.
-Thank you.
494
00:18:00,500 --> 00:18:04,066
[Jordy] I feel like
I had an opportunity
to showcase who I was,
495
00:18:04,066 --> 00:18:06,066
but I wasn't able to
convey that.
496
00:18:06,066 --> 00:18:07,867
So, I'm disappointed
in myself,
497
00:18:07,867 --> 00:18:10,900
but at the same time,
I'm proud of the fact
that I had the opportunity.
498
00:18:13,867 --> 00:18:16,266
[Ted] Chef Taylor,
Chef Kirstyn, Chef Mollie,
499
00:18:16,266 --> 00:18:18,333
time to get in to
the second basket.
500
00:18:21,266 --> 00:18:22,266
Check it out.
501
00:18:24,367 --> 00:18:25,044
Wow.
502
00:18:25,044 --> 00:18:25,367
Wow.
503
00:18:25,367 --> 00:18:27,100
Oh God, okay.
504
00:18:27,100 --> 00:18:29,100
And, what direction
will you be going
505
00:18:29,100 --> 00:18:30,734
with geoduck clams...
506
00:18:30,734 --> 00:18:32,500
-Geoduck.
-Awesome.
507
00:18:32,500 --> 00:18:33,734
Geoduck is intimidating,
508
00:18:33,734 --> 00:18:35,000
but at heart,
it's just a clam
509
00:18:35,000 --> 00:18:36,266
and I know how to make
that delicious.
510
00:18:36,634 --> 00:18:37,600
[Ted] Cherry tomatoes.
511
00:18:37,600 --> 00:18:39,900
[Mollie] Yeah,
these are beautiful.
512
00:18:40,467 --> 00:18:41,867
[Ted] Puffed corn snacks.
513
00:18:41,867 --> 00:18:43,734
Puffed corn snacks.
514
00:18:43,734 --> 00:18:46,066
This puffed corn snack
is rainbow,
515
00:18:46,066 --> 00:18:47,467
I have feeling
it's gonna be sweet,
516
00:18:47,467 --> 00:18:49,367
so this is definitely
gonna be a challenge.
517
00:18:49,367 --> 00:18:51,734
-[Ted] And merguez sausage.
-Woah.
518
00:18:51,734 --> 00:18:53,867
Merguez sausage
is a lamb sausage
519
00:18:53,867 --> 00:18:55,044
with a lot of spices.
520
00:18:55,044 --> 00:18:55,634
with a lot of spices.
521
00:18:59,000 --> 00:19:00,467
Thirty minutes
to do your best.
522
00:19:02,066 --> 00:19:03,266
Clock starts now.
523
00:19:03,266 --> 00:19:05,367
[judges cheering]
524
00:19:05,367 --> 00:19:06,533
-Come on!
-Second round, let's do it.
525
00:19:08,000 --> 00:19:09,333
-[Mollie] Right behind.
-[Taylor] Heard.
526
00:19:11,367 --> 00:19:13,634
[Geoffrey] I mean,
those cherry tomatoes,
you don't wanna waste those.
527
00:19:13,634 --> 00:19:16,166
-The sausage is a blessing
from heaven.
-[Maneet] Oh!
528
00:19:16,166 --> 00:19:20,166
-This just screams
Spaghetti Vongole.
-[Eric] Oh, yeah.
529
00:19:20,166 --> 00:19:21,500
-[Geoffrey] Right?
-Oh, beautiful.
530
00:19:21,500 --> 00:19:23,266
[Geoffrey] I mean,
classic... we're done.
Let's get out of here.
531
00:19:23,266 --> 00:19:24,166
Hi.
532
00:19:24,166 --> 00:19:25,044
[Geoffrey] But
you know what,
533
00:19:25,044 --> 00:19:25,266
[Geoffrey] But
you know what,
534
00:19:25,266 --> 00:19:27,000
the geoduck is something
that's very strange.
535
00:19:27,000 --> 00:19:31,000
I mean, it's a,
it's a creature that lives
six feet under the sand...
536
00:19:31,000 --> 00:19:33,967
-[Ted] Yes.
-[Geoffrey] ...for 140 years.
It's kinda creepy.
537
00:19:33,967 --> 00:19:35,734
-[Ted chuckles]
-[Geoffrey] You gotta cook it,
you gotta skin it,
538
00:19:35,734 --> 00:19:37,600
it's a pain in the neck.
539
00:19:37,600 --> 00:19:39,467
[Mollie] I've never worked
with geoduck before,
540
00:19:39,467 --> 00:19:42,467
but I have watched
the YouTube video
on how to do it. [laughs]
541
00:19:43,634 --> 00:19:45,600
Chef Mollie, do you wanna
share anything?
542
00:19:45,600 --> 00:19:47,500
[Mollie] I'm going with
like, a little,
543
00:19:47,500 --> 00:19:49,600
a little bit of
a hash situation
544
00:19:49,600 --> 00:19:52,066
with a nice geoduck
relish on top.
545
00:19:52,066 --> 00:19:53,734
-Geoduck relish? All right.
-[laughs]
546
00:19:53,734 --> 00:19:55,044
-[Eric] Okay.
-It's a new one for me too,
don't worry,
547
00:19:55,044 --> 00:19:55,467
-[Eric] Okay.
-It's a new one for me too,
don't worry,
548
00:19:55,467 --> 00:19:58,600
-we're going through
this all together.
-Not a problem.
549
00:19:58,600 --> 00:20:02,166
I don't wanna do a lot
of the same flavor profiles
as my first dish.
550
00:20:02,166 --> 00:20:03,867
So, I take the
merguez sausage,
551
00:20:03,867 --> 00:20:05,867
render out all the fat
and get a little bit of color.
552
00:20:05,867 --> 00:20:07,734
And then we're gonna
fry the potatoes in the oil
553
00:20:07,734 --> 00:20:09,600
from the merguez sausage.
554
00:20:09,600 --> 00:20:12,000
And then I add
some shaved brussels in there
555
00:20:12,000 --> 00:20:13,367
to kinda tie it all
back together.
556
00:20:16,367 --> 00:20:19,266
[Ted] We also have
the classic Chopped problem
of two proteins here.
557
00:20:19,266 --> 00:20:20,266
[Maneet] If you think
about it,
558
00:20:20,266 --> 00:20:22,500
both the proteins
are such contradictions
559
00:20:22,500 --> 00:20:23,867
when it comes to
flavor profile.
560
00:20:23,867 --> 00:20:25,044
-The-The merguez sausage is,
it's a lamb sausage.
-[Ted] Mmm-hmm.
561
00:20:25,044 --> 00:20:27,000
-The-The merguez sausage is,
it's a lamb sausage.
-[Ted] Mmm-hmm.
562
00:20:27,000 --> 00:20:28,634
[Eric] Not only does it
give you that meaty protein,
563
00:20:28,634 --> 00:20:30,000
but it also give you
a really unique,
564
00:20:30,000 --> 00:20:32,166
-kind of a harissa back-note.
Yeah.
-[Geoffrey] Mmm, beautiful.
565
00:20:32,166 --> 00:20:34,100
-Behind you.
-[Taylor] Heard.
566
00:20:34,100 --> 00:20:35,634
This basket's taking me
to Spain in the summer.
567
00:20:35,634 --> 00:20:37,266
-Kirstyn!
-Yes, Chef.
568
00:20:37,266 --> 00:20:38,500
Are you loving
the geoduck?
569
00:20:38,500 --> 00:20:41,266
I love geoduck, I love clams.
It's just a really big clam.
570
00:20:41,266 --> 00:20:45,000
I'm making sort of a
couscous paella
with merguez sausage,
571
00:20:45,000 --> 00:20:47,166
and a corn puff gremolata.
572
00:20:47,166 --> 00:20:48,500
So we'll see
how that goes.
573
00:20:48,500 --> 00:20:50,166
I did think of paella
but I was like,
574
00:20:50,166 --> 00:20:52,166
"There is not going to be
enough time for the paella."
575
00:20:52,166 --> 00:20:54,100
But to use instant couscous,
576
00:20:54,100 --> 00:20:55,044
I think it's a great idea.
577
00:20:55,044 --> 00:20:55,734
I think it's a great idea.
578
00:20:55,734 --> 00:20:58,867
[Kirstyn] Paella usually
features sausage,
fish and rice.
579
00:20:58,867 --> 00:21:00,266
So, I'm making couscous
580
00:21:00,266 --> 00:21:02,967
because I don't think I have
time to cook this
with traditional rice.
581
00:21:02,967 --> 00:21:04,166
Come on, chef.
582
00:21:04,166 --> 00:21:06,066
I chop some garlic,
583
00:21:06,066 --> 00:21:08,500
merguez sausage,
tomato paste,
584
00:21:08,500 --> 00:21:10,533
and a little bit of
cream chili paste
585
00:21:10,533 --> 00:21:13,266
to make a play
on like a Spanish sofrito.
586
00:21:13,266 --> 00:21:14,867
When the couscous
is about halfway done,
587
00:21:14,867 --> 00:21:16,867
I pour that
in to the sofrito,
588
00:21:16,867 --> 00:21:18,900
stir it, and let it keep
simmering in that pan.
589
00:21:23,066 --> 00:21:25,000
[Taylor] I get my
cherry tomatoes in to a pan,
590
00:21:25,000 --> 00:21:25,044
start to blister them,
'cause I want those to
cook down for a while
591
00:21:25,044 --> 00:21:27,500
start to blister them,
'cause I want those to
cook down for a while
592
00:21:27,500 --> 00:21:29,500
and transform
in to a jam.
593
00:21:29,500 --> 00:21:31,600
Taylor, what's the plan?
594
00:21:31,600 --> 00:21:33,500
I made you a sausage meatball.
595
00:21:33,500 --> 00:21:35,734
I have a little, uh,
pommes purée working,
596
00:21:35,734 --> 00:21:37,166
and then I'm gonna do
something pretty cool
597
00:21:37,166 --> 00:21:38,634
with the, uh, geoduck.
598
00:21:38,634 --> 00:21:40,066
-It's gonna be fun.
-[Maneet] Okay.
599
00:21:40,066 --> 00:21:43,634
[Taylor]
I decided to make a mixture
of breadcrumbs, milk and eggs.
600
00:21:43,634 --> 00:21:46,533
After that,
I finally minced
some jalapeño.
601
00:21:46,533 --> 00:21:49,867
Taylor's doing a meatball
and sauce again?
602
00:21:49,867 --> 00:21:53,500
I wouldn't give Taylor
that criticism about him
being a one-trick pony.
603
00:21:53,500 --> 00:21:55,044
-I think that this
particular basket-- Yeah.
-Calls for it.
604
00:21:55,044 --> 00:21:56,166
-I think that this
particular basket-- Yeah.
-Calls for it.
605
00:21:56,166 --> 00:21:58,734
I just wanna see
a really different spin
on what he's doing.
606
00:22:00,734 --> 00:22:02,533
Twenty minutes
on the clock, chefs.
607
00:22:03,967 --> 00:22:06,367
So right now,
chef Mollie is slicing up
her geoduck.
608
00:22:06,367 --> 00:22:08,600
The people understand
it's very flavorful.
609
00:22:08,600 --> 00:22:09,867
Looks like ...
610
00:22:09,867 --> 00:22:11,467
You can actually have it
with sashimi
or you can have it raw.
611
00:22:11,467 --> 00:22:13,367
But if-- if it's overcooked,
it's like, uh,
612
00:22:13,367 --> 00:22:14,266
chewing rubber band.
613
00:22:14,266 --> 00:22:15,166
-[Eric] It is.
-[Maneet] Yeah.
614
00:22:15,166 --> 00:22:16,367
[Mollie] I taste
a piece of the geoduck
615
00:22:16,367 --> 00:22:19,734
and I am just in love
with the flavor
and texture of it.
616
00:22:19,734 --> 00:22:21,600
So I decide to make
a relish with it
617
00:22:21,600 --> 00:22:23,600
inspired by...
618
00:22:23,600 --> 00:22:25,044
I marinate the tomatoes,
619
00:22:25,044 --> 00:22:25,700
I marinate the tomatoes,
620
00:22:25,700 --> 00:22:29,367
and then added
a bunch of citrus,
garlic chili paste.
621
00:22:29,367 --> 00:22:30,867
[Maneet]
She's almost giving that--
622
00:22:30,867 --> 00:22:32,467
-that ceviche-ish treatment
-Yeah. Yes.
623
00:22:32,467 --> 00:22:33,734
-to the geoduck.
-Yeah.
624
00:22:33,734 --> 00:22:35,066
-[Maneet] But I don't
understand her dish.
-[Eric] Mmm-hmm.
625
00:22:35,066 --> 00:22:37,367
She's-- has a hash
and then she has ceviche
on the hash?
626
00:22:37,367 --> 00:22:39,500
-I feel your confusion.
-[Maneet] Right?
627
00:22:39,500 --> 00:22:40,734
Ten minutes to go, chefs.
628
00:22:43,166 --> 00:22:44,367
My mind goes
to the pommes purée,
629
00:22:44,367 --> 00:22:47,967
because I want
a luxurious carrier
for this dish.
630
00:22:47,967 --> 00:22:50,266
I'm treating this geoduck
like fried calamari.
631
00:22:50,266 --> 00:22:53,867
So I'm making
a corn snack crusted geoduck.
632
00:22:53,867 --> 00:22:55,044
Taylor,
tell me what you're doing.
633
00:22:55,044 --> 00:22:55,500
Taylor,
tell me what you're doing.
634
00:22:55,500 --> 00:22:57,367
So I broke down
that corn snack
635
00:22:57,367 --> 00:22:59,467
and blitzed it with a little
panko breadcrumb,
636
00:22:59,467 --> 00:23:01,734
little red pepper flake,
put on the geoduck,
637
00:23:01,734 --> 00:23:03,000
gonna drop it super quick.
638
00:23:03,000 --> 00:23:04,734
I just wanna get it
crispy on the outside.
639
00:23:04,734 --> 00:23:06,000
All right.
640
00:23:08,066 --> 00:23:09,600
[Maneet] You know
what's really interesting
with Mollie?
641
00:23:09,600 --> 00:23:11,600
She's gotten some pistachio
to the party,
642
00:23:11,600 --> 00:23:13,166
and I do like that
643
00:23:13,166 --> 00:23:14,734
-as a flavor combination
-[Eric] I'm not mad, yeah.
644
00:23:14,734 --> 00:23:16,867
-along with the merguez.
-Pretty...
645
00:23:16,867 --> 00:23:18,467
[Eric]
Do you think she's adding
the popcorn snacks to that?
646
00:23:18,467 --> 00:23:21,166
-I think it'll be--
it's very smart if she does.
-[Eric] Yeah.
647
00:23:21,166 --> 00:23:23,166
[Mollie] I'm gonna blitz
the popcorn snack
648
00:23:23,166 --> 00:23:24,500
with some pistachios
649
00:23:24,500 --> 00:23:25,044
to add crunch
to my dish.
650
00:23:25,044 --> 00:23:26,734
to add crunch
to my dish.
651
00:23:26,734 --> 00:23:30,600
I have a dish
that I've never would've
ever imagined making,
652
00:23:30,600 --> 00:23:32,800
and I think
it's gonna work together, so,
653
00:23:33,367 --> 00:23:34,867
fingers crossed.
654
00:23:34,867 --> 00:23:36,533
All right, chefs,
five minutes left.
655
00:23:36,533 --> 00:23:38,066
[Eric] Let's go, chefs.
656
00:23:38,066 --> 00:23:39,967
[Kirstyn]
Sear up this radicchio.
657
00:23:39,967 --> 00:23:43,367
My couscous needs
some kind of a vegetal
texture contrast
658
00:23:43,367 --> 00:23:44,266
in loss of acid,
659
00:23:44,266 --> 00:23:45,500
so I think
a warm salad
660
00:23:45,500 --> 00:23:47,700
will give it a little bit more
of a entrée vibe as well.
661
00:23:47,700 --> 00:23:49,000
Yeah, oh, nice.
662
00:23:49,000 --> 00:23:51,266
I wanna sear the radicchio
nice and hard
663
00:23:51,266 --> 00:23:52,600
till the outsides are black,
664
00:23:52,600 --> 00:23:55,000
and then use the same pan
to blister my tomatoes
665
00:23:55,000 --> 00:23:55,044
and deglaze
with cherry vinegar
and olive oil,
666
00:23:55,044 --> 00:23:57,066
and deglaze
with cherry vinegar
and olive oil,
667
00:23:57,066 --> 00:23:59,500
and sort of make
a warm tomato vinaigrette.
668
00:23:59,500 --> 00:24:00,500
[Maneet] Why would she burn
radicchio?
669
00:24:00,500 --> 00:24:02,367
-It already has
the bitterness.
-[man] ...
670
00:24:04,100 --> 00:24:06,166
[Kirstyn]
I'm actually gonna use
these puffcorn snacks
671
00:24:06,166 --> 00:24:09,867
to balance the bitter
I'm going to add
in this warm salad.
672
00:24:09,867 --> 00:24:11,500
I've blitzed them up
with some garlic
673
00:24:11,500 --> 00:24:13,166
and add some
fresh parsley and dill
674
00:24:13,166 --> 00:24:14,900
to create a very quick
gremolata.
675
00:24:15,967 --> 00:24:17,500
[Ted] Final minute
of this round, chefs.
676
00:24:17,500 --> 00:24:18,500
[Eric] Oh, boy, come on,
let's go, let's--
677
00:24:18,500 --> 00:24:19,600
[Ted] Come on, chefs,
let's go.
678
00:24:19,600 --> 00:24:21,734
[Taylor] I pull my meatballs
out of the oven,
679
00:24:21,734 --> 00:24:23,533
I can tell,
they're absolutely perfect.
680
00:24:23,533 --> 00:24:25,044
I check out my tomato jam,
681
00:24:25,044 --> 00:24:25,066
I check out my tomato jam,
682
00:24:25,066 --> 00:24:26,867
it's bright,
it's perfectly seasoned.
683
00:24:26,867 --> 00:24:28,600
That's awesome.
684
00:24:28,600 --> 00:24:30,467
[Kirstyn] I add my geoduck
to the couscous at this point,
685
00:24:30,467 --> 00:24:31,867
because I'm just trying
to warm it through.
686
00:24:31,867 --> 00:24:32,867
I don't wanna overcook it,
687
00:24:32,867 --> 00:24:34,467
because I know
it'll get really chewy.
688
00:24:34,467 --> 00:24:36,734
Are you happy
with your geoduck?
689
00:24:36,734 --> 00:24:37,867
Oh, yeah.
690
00:24:37,867 --> 00:24:39,500
[Maneet]
Is the geoduck happy with you?
691
00:24:39,500 --> 00:24:41,266
[Eric laughs]
692
00:24:41,266 --> 00:24:43,166
[Ted] Chefs,
perfect those plates.
693
00:24:43,166 --> 00:24:46,000
In ten, nine,
694
00:24:46,000 --> 00:24:47,467
-Okay, come on,
come on, come on.
-[Ted] eight, seven,
695
00:24:47,467 --> 00:24:49,166
-[Eric] Let's go, guys,
-[Ted] six,
696
00:24:49,166 --> 00:24:53,600
[Ted] five, four,
three, two, one.
697
00:24:53,600 --> 00:24:54,600
-[Geoffrey] Yeah!
-[Ted] Hands up.
698
00:24:54,600 --> 00:24:55,044
-[Geoffrey] Yes!
-[Eric] Nicely done.
699
00:24:55,044 --> 00:24:56,467
-[Geoffrey] Yes!
-[Eric] Nicely done.
700
00:24:56,467 --> 00:24:58,000
-[Maneet] Good job.
-[man 2] ...
701
00:24:58,000 --> 00:25:00,066
-[Mollie] High-five, good job.
-Nice job.
702
00:25:00,066 --> 00:25:01,533
-Nice job.
-[Taylor] Nice job, ladies.
703
00:25:01,533 --> 00:25:02,967
-[Mollie] Hell, yeah.
-[Kirstyn sighs]
704
00:25:02,967 --> 00:25:04,367
[Kirstyn] I'm worried
that that corn chips
are a little sweet
705
00:25:04,367 --> 00:25:05,967
and they're very forward.
706
00:25:05,967 --> 00:25:08,333
Hopefully,
the rest of the dish
is gonna balance that out.
707
00:25:10,734 --> 00:25:12,266
[Mollie]
The meekness of this dish,
I think,
708
00:25:12,266 --> 00:25:15,600
is gonna be something
that they are really gonna,
kind of be put off,
709
00:25:15,600 --> 00:25:16,734
maybe at first,
710
00:25:16,734 --> 00:25:18,734
just kind of have
their reservations,
you know, about.
711
00:25:18,734 --> 00:25:20,066
And I think once they try it,
712
00:25:20,066 --> 00:25:22,266
I'm hoping that I will change
their minds.
713
00:25:33,533 --> 00:25:35,467
Chefs, you dug
into the entrée basket,
714
00:25:35,467 --> 00:25:37,800
and found geoduck clams,
715
00:25:38,367 --> 00:25:39,533
cherry tomatoes,
716
00:25:40,166 --> 00:25:42,100
puffed corn snacks,
717
00:25:42,100 --> 00:25:43,734
and merguez sausage.
718
00:25:44,533 --> 00:25:46,367
Chef Mollie, what do we have?
719
00:25:46,367 --> 00:25:48,467
Today I have made for y'all
a merguez sausage,
720
00:25:48,467 --> 00:25:51,266
purple potato
and brussel hash
721
00:25:51,266 --> 00:25:55,166
on top of a geoduck
and cherry tomato relish.
722
00:25:58,734 --> 00:25:59,402
[Maneet]
The way you have treated
the geoduck
723
00:25:59,402 --> 00:26:00,800
[Maneet]
The way you have treated
the geoduck
724
00:26:01,100 --> 00:26:02,000
that's amazing.
725
00:26:02,000 --> 00:26:03,634
It's-- It's really,
really nice.
726
00:26:03,634 --> 00:26:06,600
The hash leaning in
on the merguez
727
00:26:06,600 --> 00:26:08,100
to give it the flavor,
728
00:26:08,100 --> 00:26:09,800
I think that was
a really good idea.
729
00:26:11,100 --> 00:26:14,867
So the puffed corn, uh, snacks
were along with the pistachio?
730
00:26:14,867 --> 00:26:16,000
Yes.
731
00:26:16,000 --> 00:26:17,734
[Maneet]
I think that bite of sweetness
was really nice.
732
00:26:17,734 --> 00:26:19,000
Thank you, chef.
733
00:26:19,000 --> 00:26:21,100
Chef, this is, um,
734
00:26:21,100 --> 00:26:23,000
flavor like, bomb.
735
00:26:23,000 --> 00:26:25,533
I'm getting raw,
but I'm also getting cooked.
736
00:26:25,533 --> 00:26:28,467
It's very disjointed, but,
737
00:26:28,467 --> 00:26:29,402
it tastes good.
738
00:26:29,402 --> 00:26:29,433
it tastes good.
739
00:26:29,734 --> 00:26:31,166
Understood.
740
00:26:31,166 --> 00:26:32,333
[Geoffrey] I love ... cherry.
741
00:26:32,634 --> 00:26:33,800
I love hash.
742
00:26:34,166 --> 00:26:35,333
Pick one.
743
00:26:36,100 --> 00:26:37,467
They don't belong
on top of each other.
744
00:26:37,467 --> 00:26:39,100
They just don't. Sorry.
745
00:26:39,100 --> 00:26:40,266
There are great flavors,
746
00:26:40,266 --> 00:26:42,700
but I don't think this works
as a-- cohesive main course.
747
00:26:42,700 --> 00:26:44,367
-[Mollie] Okay.
-[Ted] Thank you, chef Mollie.
748
00:26:44,367 --> 00:26:46,100
[Ted] Next, chef Kirstyn.
749
00:26:46,100 --> 00:26:48,100
[Kirstyn] I made
a couscous paella
750
00:26:48,100 --> 00:26:50,533
with merguez, geoduck,
a warm tomato
751
00:26:50,533 --> 00:26:53,634
and radicchio salad
and a corn puff gremolata.
752
00:26:58,100 --> 00:26:59,402
We saw you charring
the radicchio,
753
00:26:59,402 --> 00:26:59,467
We saw you charring
the radicchio,
754
00:26:59,467 --> 00:27:02,800
and I'm like,
"Why would you take
an already bitter ingredient
755
00:27:02,800 --> 00:27:05,634
and then add another layer
of bitterness to it?"
756
00:27:06,266 --> 00:27:07,867
Um, I'm glad you did.
757
00:27:07,867 --> 00:27:09,867
-[Kirstyn] Mmm.
-[Maneet] Because you have
managed to create
758
00:27:09,867 --> 00:27:11,900
- [Maneet] a really
sophisticated bite.
-[Kirstyn] Mmm.
759
00:27:11,900 --> 00:27:14,266
[Maneet] The couscous itself
is cooked great.
760
00:27:14,266 --> 00:27:16,000
I like the flavor.
761
00:27:16,000 --> 00:27:18,467
The geoduck is also cooked
very well.
762
00:27:18,467 --> 00:27:21,533
-Overall, I think good flavors
that you've created.
-Thank you, chef.
763
00:27:22,100 --> 00:27:24,100
Chef, these tomatoes are it.
764
00:27:24,100 --> 00:27:26,100
Delicious.
Really, really good.
765
00:27:26,100 --> 00:27:27,867
It has a beautiful bit
of sweetness in there
766
00:27:27,867 --> 00:27:29,402
when you get some of that
puffcorn snacks in there.
767
00:27:29,402 --> 00:27:30,467
when you get some of that
puffcorn snacks in there.
768
00:27:30,467 --> 00:27:32,533
My only beef is that
I want more of the lamb.
769
00:27:32,533 --> 00:27:34,367
There's not much of it
that like,
770
00:27:34,367 --> 00:27:37,100
intrinsic harissa
flavor profile
that you get
771
00:27:37,100 --> 00:27:38,000
with the merguez.
772
00:27:38,000 --> 00:27:38,867
I'm not getting that at all.
773
00:27:38,867 --> 00:27:40,266
Um,
it felt like the pantry items
774
00:27:40,266 --> 00:27:42,734
might've taken over
just slightly.
775
00:27:42,734 --> 00:27:45,867
I think you probably
demonstrated every
776
00:27:45,867 --> 00:27:48,467
kitchen technique
known to humankind.
777
00:27:48,467 --> 00:27:50,100
[chuckles softly]
You charring, searing...
778
00:27:50,100 --> 00:27:52,700
warm vinaigrette,
all really well. And the--
779
00:27:52,700 --> 00:27:54,800
The-- the-- the geoduck
is cooked great.
780
00:27:54,800 --> 00:27:58,634
You should have less couscous,
more geoduck.
781
00:27:58,634 --> 00:27:59,402
But good cooking.
782
00:27:59,402 --> 00:27:59,700
But good cooking.
783
00:27:59,700 --> 00:28:01,100
-Thank you, chef.
-[Geoffrey] Good cooking.
784
00:28:01,100 --> 00:28:02,166
Thank you, chef Kirstyn.
785
00:28:02,166 --> 00:28:03,533
Finally, chef Taylor.
786
00:28:03,533 --> 00:28:04,467
Hello, chefs.
787
00:28:04,467 --> 00:28:07,367
I made for you
a merguez sausage meatball,
788
00:28:07,367 --> 00:28:08,867
classic pommes purée.
789
00:28:08,867 --> 00:28:12,533
I blistered the tomatoes
down into a jam.
790
00:28:12,533 --> 00:28:16,700
And then, I corn snack crusted
the geoduck.
791
00:28:16,700 --> 00:28:19,000
-Corn snack crusted geoduck.
-And slash fried it. [laughs]
792
00:28:19,000 --> 00:28:20,600
What's with you and meatballs?
793
00:28:20,600 --> 00:28:22,166
I won't make
a dessert meatball.
794
00:28:22,166 --> 00:28:24,000
-You never know.
-[Taylor chuckles]
795
00:28:24,000 --> 00:28:26,467
The pommes purée,
the potatoes, delicious.
796
00:28:26,467 --> 00:28:27,533
Really smart idea.
797
00:28:27,533 --> 00:28:29,402
The ... and the meatballs
are just really--
798
00:28:29,402 --> 00:28:29,634
The ... and the meatballs
are just really--
799
00:28:29,634 --> 00:28:31,367
I mean, everything is there.
800
00:28:31,367 --> 00:28:32,266
And then,
these cherry tomatoes.
801
00:28:32,266 --> 00:28:34,000
Honestly,
the star of the show for me.
802
00:28:34,000 --> 00:28:35,900
I love that it's almost
kind of like,
803
00:28:35,900 --> 00:28:38,166
jam consistency
that it's giving me.
804
00:28:38,166 --> 00:28:41,467
But this geoduck
was definitely
the ingredient that
805
00:28:41,467 --> 00:28:42,900
hung you up, I felt like.
806
00:28:42,900 --> 00:28:45,266
[Maneet] The geoduck
is slightly overdone.
807
00:28:45,266 --> 00:28:49,634
But the flavor that you added
to the merguez
808
00:28:49,634 --> 00:28:51,967
gave it a little bit more
of the personality.
809
00:28:52,266 --> 00:28:53,367
Thank you.
810
00:28:53,367 --> 00:28:54,734
The meatball's really, uh,
811
00:28:54,734 --> 00:28:56,100
it-- it's very moist.
812
00:28:56,100 --> 00:28:58,467
Frying is very, very hard
on a-- on a geoduck,
813
00:28:58,467 --> 00:28:59,402
'cause it's naturally rubbery.
814
00:28:59,402 --> 00:29:00,533
'cause it's naturally rubbery.
815
00:29:00,533 --> 00:29:03,100
-Absolutely.
-[Geoffrey] And I think it
just got little bit too much.
816
00:29:03,100 --> 00:29:04,867
I'm trying to figure out
what this is.
817
00:29:04,867 --> 00:29:06,433
I don't know
if it goes together.
818
00:29:07,000 --> 00:29:07,900
[Ted] Okay.
819
00:29:07,900 --> 00:29:09,166
-Chef Taylor, thank you.
-[Taylor] Thank you.
820
00:29:11,100 --> 00:29:12,533
[Taylor] We're getting deep
into the competition,
821
00:29:12,533 --> 00:29:13,533
things are heating up.
822
00:29:13,533 --> 00:29:15,100
So yeah-- I'm nervous,
for sure,
823
00:29:15,100 --> 00:29:17,166
since I did have some flaws
on my dish.
824
00:29:17,166 --> 00:29:18,367
But hopefully,
some techniques
825
00:29:18,367 --> 00:29:20,166
and some bold moves
will carry me through.
826
00:29:24,100 --> 00:29:26,533
[Ted] Who's dish
is on the chopping block?
827
00:29:37,266 --> 00:29:40,634
So, who's dish
is on the chopping block?
828
00:29:50,100 --> 00:29:52,166
Chef Mollie,
you've been chopped.
829
00:29:52,166 --> 00:29:53,600
Judges?
830
00:29:53,600 --> 00:29:55,500
Chef Mollie,
we're all firm believers
831
00:29:55,500 --> 00:29:57,166
that happy people
make happy food.
832
00:29:57,967 --> 00:29:59,768
Unfortunately,
serving a geoduck
833
00:29:59,768 --> 00:30:00,000
Unfortunately,
serving a geoduck
834
00:30:00,000 --> 00:30:02,166
with a tomato relish
over a hot hash,
835
00:30:02,166 --> 00:30:03,800
that dish just does not
come together.
836
00:30:04,367 --> 00:30:06,166
And so, we have to chop you.
837
00:30:06,166 --> 00:30:07,634
-Thank you, chefs.
-Thank you.
838
00:30:08,367 --> 00:30:09,333
[Mollie] Thank you, chefs.
839
00:30:10,166 --> 00:30:12,467
Well, you can't win 'em all.
[laughs]
840
00:30:12,467 --> 00:30:14,266
I'm gonna walk outta here,
head high,
841
00:30:14,266 --> 00:30:15,734
just ready
for the next moment.
842
00:30:24,367 --> 00:30:25,800
[Ted] Chef Kirstyn,
chef Taylor.
843
00:30:25,800 --> 00:30:27,166
Who's it gonna be?
844
00:30:27,166 --> 00:30:28,533
It's gonna be me, Ted.
845
00:30:28,533 --> 00:30:29,768
I know we're cooking
something sweet, but that
doesn't mean that I am.
846
00:30:29,768 --> 00:30:30,100
I know we're cooking
something sweet, but that
doesn't mean that I am.
847
00:30:30,367 --> 00:30:31,266
[Ted] Ah.
848
00:30:31,266 --> 00:30:32,533
It's obviously
gonna be me, Ted.
849
00:30:32,533 --> 00:30:33,734
It's time to finish
this thing.
850
00:30:33,734 --> 00:30:35,800
Well, your third dish
should be inspired
851
00:30:35,800 --> 00:30:37,433
by these dessert baskets.
852
00:30:40,000 --> 00:30:41,000
Get in there.
853
00:30:42,166 --> 00:30:43,367
Oh, wow.
854
00:30:43,367 --> 00:30:44,367
[chuckles nervously]
855
00:30:44,367 --> 00:30:47,000
[Ted] And you've got
a chocolate strawberry tower.
856
00:30:47,000 --> 00:30:48,634
Chocolate covered strawberry.
857
00:30:48,900 --> 00:30:50,066
Nice.
858
00:30:50,066 --> 00:30:51,166
[Ted] Oranges,
859
00:30:52,634 --> 00:30:54,100
requesón cheese...
860
00:30:54,100 --> 00:30:55,066
Cheese?
861
00:30:55,066 --> 00:30:56,800
I can that
it's a semi-soft cheese,
862
00:30:56,800 --> 00:30:59,233
so I can definitely
incorporate this
into my dessert.
863
00:30:59,867 --> 00:31:01,166
Some cool cookies.
864
00:31:01,166 --> 00:31:03,233
[Ted]
...and shortbread cookies.
865
00:31:05,734 --> 00:31:07,734
I'm glad there's no like,
meatballs,
866
00:31:07,734 --> 00:31:09,266
or liver.
867
00:31:09,266 --> 00:31:11,634
[Ted] Thirty minutes to prove
you should be the champ.
868
00:31:13,100 --> 00:31:14,000
Clock starts now.
869
00:31:14,000 --> 00:31:15,266
-[Maneet] Go chefs!
-[Eric] Go chefs.
870
00:31:15,266 --> 00:31:17,333
-[Maneet] Go, go, go.
-[Eric] Last round.
871
00:31:19,166 --> 00:31:22,066
-Chef, I have flour and sugar
if you need it.
-[Kirstyn] Thank you.
872
00:31:22,066 --> 00:31:25,367
Judges, oranges and cheese
and cookies and strawberries.
873
00:31:25,367 --> 00:31:28,533
Is this basket a win
or is it a mess?
874
00:31:28,533 --> 00:31:29,500
It's a messy win.
875
00:31:29,500 --> 00:31:29,768
[all laughing]
876
00:31:29,768 --> 00:31:30,967
[all laughing]
877
00:31:30,967 --> 00:31:32,367
All of these ingredients
are so beautiful.
878
00:31:32,367 --> 00:31:33,600
Sweet, yeah.
879
00:31:33,600 --> 00:31:34,634
-[Maneet] Sweet.
-[Eric] Mmm-hmm.
880
00:31:34,634 --> 00:31:36,166
Coming up with a focal point
is going to be difficult.
881
00:31:36,166 --> 00:31:38,166
You know what
this calls for, Geoffrey?
Soufflé.
882
00:31:38,166 --> 00:31:40,333
It could be a soufflé
in my future here.
883
00:31:41,700 --> 00:31:42,800
Going into this round,
884
00:31:42,800 --> 00:31:44,967
I'm definitely reliant
on a cake that I make often.
885
00:31:44,967 --> 00:31:46,367
Taylor, how's it going?
What are you up to?
886
00:31:46,367 --> 00:31:48,100
Might make a little
Greek Yogurt cake.
887
00:31:48,100 --> 00:31:49,266
I'm gonna scent it
with the orange,
888
00:31:49,266 --> 00:31:50,367
maybe a little cardamom.
889
00:31:50,367 --> 00:31:52,066
And I'm definitely
gonna break into this cheese
890
00:31:52,066 --> 00:31:53,800
and see what I can do
with it after, though.
891
00:31:53,800 --> 00:31:55,066
I just wanna get
in the oven.
892
00:31:55,066 --> 00:31:57,000
He seems comfortable
around this cake idea.
893
00:31:57,000 --> 00:31:59,166
That's exactly what
you need to do.
894
00:31:59,166 --> 00:31:59,768
[Geoffrey]
We have beautiful juices
of oranges,
895
00:31:59,768 --> 00:32:00,467
[Geoffrey]
We have beautiful juices
of oranges,
896
00:32:00,467 --> 00:32:02,066
you have chocolate,
you have strawberries.
897
00:32:02,066 --> 00:32:03,367
I mean,
you have all kinds of stuff
898
00:32:03,367 --> 00:32:05,533
that's great with a cake.
899
00:32:05,533 --> 00:32:06,600
[Taylor] I'm super excited
900
00:32:06,600 --> 00:32:08,900
to continue to show the judges
what I can do.
901
00:32:08,900 --> 00:32:10,867
When I win,
I'm gonna take my wife,
902
00:32:10,867 --> 00:32:12,066
we're gonna go to Italy,
903
00:32:12,066 --> 00:32:14,066
and we're just gonna eat
all the pasta that there is.
904
00:32:16,367 --> 00:32:19,000
[Maneet] Kirstyn grabbed
the pizza dough.
905
00:32:19,000 --> 00:32:20,266
No, I'm not a big fan of that.
906
00:32:20,266 --> 00:32:21,266
Too long to cook.
907
00:32:21,266 --> 00:32:24,266
I think she might surprise us.
908
00:32:24,266 --> 00:32:25,367
I have faith.
909
00:32:25,367 --> 00:32:27,600
The requesón cheese
and the shortbread cookies
910
00:32:27,600 --> 00:32:29,768
remind me of a cookie
butter pizza.
911
00:32:29,768 --> 00:32:30,467
remind me of a cookie
butter pizza.
912
00:32:30,467 --> 00:32:31,700
Chef Kirstyn.
913
00:32:31,700 --> 00:32:33,100
-You have an idea
of what you're making?
-[Kirstyn] Yes, chef.
914
00:32:33,100 --> 00:32:36,100
Uh, I'm gonna go for like,
a cookie butter dessert pizza.
915
00:32:36,100 --> 00:32:38,367
Cheese with a little
mascarpone and orange,
916
00:32:38,367 --> 00:32:40,066
and then chocolate
strawberries.
917
00:32:40,066 --> 00:32:41,533
[Geoffrey]
How about, think again?
918
00:32:43,166 --> 00:32:45,500
[Kirstyn] Shortbread cookies
already have a lot
of butter in them.
919
00:32:45,500 --> 00:32:47,967
They're kind of salty
and flaky.
920
00:32:47,967 --> 00:32:49,166
To make my shortbread
cookie butter,
921
00:32:49,166 --> 00:32:52,166
I add some butter
and I blitz them down
to crumbs.
922
00:32:52,166 --> 00:32:53,800
Oh, there-- there we go!
923
00:32:53,800 --> 00:32:55,500
This cookie butter.
924
00:32:55,500 --> 00:32:56,367
You're adding more butter
925
00:32:56,367 --> 00:32:58,000
to something
that's already butter-rich.
926
00:32:58,000 --> 00:32:59,367
So I'm very confused
927
00:32:59,367 --> 00:32:59,768
as to how she's gonna execute
this dish.
928
00:32:59,768 --> 00:33:02,500
as to how she's gonna execute
this dish.
929
00:33:02,500 --> 00:33:03,467
[Kirstyn] It would mean a lot
for me to win.
930
00:33:03,467 --> 00:33:04,967
It would be a huge
confidence boost.
931
00:33:04,967 --> 00:33:06,367
I've always worked
really hard.
932
00:33:06,367 --> 00:33:08,467
But maybe questioned, uh,
my abilities
933
00:33:08,467 --> 00:33:09,467
when I shouldn't have.
934
00:33:09,467 --> 00:33:12,266
I'm a solid chef
and I can hang with anyone.
935
00:33:12,266 --> 00:33:14,100
If I win Chopped,
I'm going somewhere tropical
936
00:33:14,100 --> 00:33:16,500
and just sit and drink
rum punch for a few days.
937
00:33:16,500 --> 00:33:17,800
Twenty minutes to go, chefs.
938
00:33:18,800 --> 00:33:20,533
[Geoffrey]
Requesón is from Portugal,
939
00:33:20,533 --> 00:33:21,900
and it's a fresh cheese.
940
00:33:21,900 --> 00:33:23,367
Sort of like ricotta.
941
00:33:23,367 --> 00:33:25,600
[Taylor] So Chantilly cream
is essentially whipped cream.
942
00:33:25,600 --> 00:33:28,266
So I get that requesón cheese
into the mixer,
943
00:33:28,266 --> 00:33:29,768
because I wanna start
to break it down.
944
00:33:29,768 --> 00:33:30,100
because I wanna start
to break it down.
945
00:33:30,100 --> 00:33:31,467
I add my heavy cream,
946
00:33:31,467 --> 00:33:33,734
whip it till I get some
soft peaks.
947
00:33:33,734 --> 00:33:37,066
[Eric] Strawberry
is such a beautiful
summertime fruit.
948
00:33:37,066 --> 00:33:38,100
And with orange,
949
00:33:38,100 --> 00:33:40,166
you get a little bit
of more citrus, more cooler,
950
00:33:40,166 --> 00:33:41,166
uh, weather notes.
951
00:33:41,166 --> 00:33:42,967
And I think the orange
can be used
952
00:33:42,967 --> 00:33:45,100
to accentuate some
of those strawberry flavors.
953
00:33:45,100 --> 00:33:46,367
[Taylor] I chop
all my strawberries,
954
00:33:46,367 --> 00:33:49,266
toss them with a little bit
of sugar and some lime juice.
955
00:33:49,266 --> 00:33:51,800
I get the rest of the cheese
into a sauce pot,
956
00:33:51,800 --> 00:33:52,700
grab some heavy cream,
957
00:33:52,700 --> 00:33:54,867
it's making this
beautiful thick sauce.
958
00:33:54,867 --> 00:33:55,734
I see all the chocolates
959
00:33:55,734 --> 00:33:57,166
on my chocolate
covered strawberries
960
00:33:57,166 --> 00:33:58,266
on my cutting board,
961
00:33:58,266 --> 00:33:59,734
and get that into the pot.
962
00:34:01,166 --> 00:34:03,066
Less than 15 minutes left,
chefs.
963
00:34:03,066 --> 00:34:04,266
All right, 15.
964
00:34:04,266 --> 00:34:05,867
I paddle half and half
965
00:34:05,867 --> 00:34:08,066
mascarpone and requesón
and powdered sugar,
966
00:34:08,066 --> 00:34:09,967
and then I add
a little orange zest to that.
967
00:34:09,967 --> 00:34:12,100
I love the funk
that the requesón lends
968
00:34:12,100 --> 00:34:13,533
to the whipped mascarpone.
969
00:34:13,533 --> 00:34:15,166
All right, dough,
let's do this.
970
00:34:15,166 --> 00:34:17,367
From there,
I start portioning the dough,
971
00:34:17,367 --> 00:34:19,166
and then spread
my cookie butter.
972
00:34:19,166 --> 00:34:20,533
I grab the mascarpone whip,
973
00:34:20,533 --> 00:34:23,166
and add the little blobbies
to the top.
974
00:34:23,166 --> 00:34:25,467
Kirstyn is stressing me out.
975
00:34:25,467 --> 00:34:27,166
She's building a pizza.
976
00:34:27,166 --> 00:34:28,367
I mean, that dough takes...
977
00:34:28,367 --> 00:34:29,768
Takes a while.
978
00:34:29,768 --> 00:34:29,900
Takes a while.
979
00:34:29,900 --> 00:34:30,867
[Kirstyn] I look at the clock
and realize
980
00:34:30,867 --> 00:34:32,367
I have to get this pizza dough
in the oven
981
00:34:32,367 --> 00:34:33,634
as quickly as possible.
982
00:34:33,634 --> 00:34:36,700
Kirstyn has three
basket ingredients
on the pizza.
983
00:34:36,700 --> 00:34:38,000
If the pizza doesn't work...
984
00:34:38,533 --> 00:34:39,533
We're getting orange juice.
985
00:34:47,900 --> 00:34:50,100
Kirstyn has three
basket ingredients
986
00:34:50,100 --> 00:34:51,066
on the pizza.
987
00:34:51,066 --> 00:34:53,734
I mean, that dough
takes 15 minutes minimum.
988
00:34:56,867 --> 00:34:58,533
-[Maneet] Kirstyn.
-[Kirstyn] Yes, chef.
989
00:34:58,533 --> 00:35:00,800
-Have you made this before?
-Uh, no.
990
00:35:00,800 --> 00:35:03,066
-Lovely, great time
to try a new dessert.
-[Kirstyn laughs]
991
00:35:04,533 --> 00:35:05,467
[Taylor] I try the cookie,
992
00:35:05,467 --> 00:35:06,367
it's super buttery.
993
00:35:06,367 --> 00:35:08,634
It has a pretty good
sweetness to it.
994
00:35:08,634 --> 00:35:11,166
I wanna break this down
into a crumble.
995
00:35:11,166 --> 00:35:13,734
I have all my components
ready for the dish.
996
00:35:13,734 --> 00:35:13,790
I open the oven,
997
00:35:13,790 --> 00:35:14,734
I open the oven,
998
00:35:14,734 --> 00:35:17,700
and the cake is nowhere close
to being done.
999
00:35:17,700 --> 00:35:19,166
Come on. Come on.
1000
00:35:20,266 --> 00:35:21,266
This is gonna be close.
1001
00:35:21,266 --> 00:35:22,166
But I'm gonna do this.
1002
00:35:22,166 --> 00:35:24,100
-Taylor.
-[Taylor] Yes, ma'am.
1003
00:35:24,100 --> 00:35:25,467
How confident are you feeling
1004
00:35:25,467 --> 00:35:27,634
-with the dessert
you're going to serve us?
-I'm feeling good.
1005
00:35:27,634 --> 00:35:29,533
I just hope this cake
gets done in time.
1006
00:35:30,367 --> 00:35:31,900
Two minutes to get it done,
chefs.
1007
00:35:31,900 --> 00:35:33,533
Only two minutes.
1008
00:35:35,700 --> 00:35:36,600
[Kirstyn]
It's a dessert pizza,
1009
00:35:36,600 --> 00:35:38,100
so it needs to be fun
and playful.
1010
00:35:38,100 --> 00:35:40,634
So I dice up the strawberries
to mimic tomatoes a little bit
1011
00:35:40,634 --> 00:35:42,266
and added mint
to mimic some basil.
1012
00:35:42,266 --> 00:35:43,790
Add some orange juice
and orange zest.
1013
00:35:43,790 --> 00:35:44,233
Add some orange juice
and orange zest.
1014
00:35:45,634 --> 00:35:47,467
I then realize I have
all this nice chocolate here,
1015
00:35:47,467 --> 00:35:50,166
why not utilize it
to make a nice ganache
1016
00:35:50,166 --> 00:35:51,233
to drizzle over my pizza?
1017
00:35:52,166 --> 00:35:53,166
I check my pizza.
1018
00:35:53,166 --> 00:35:55,800
It's brown, it's fluffy,
it looks delicious.
1019
00:35:55,800 --> 00:35:56,734
Well, it looks nice.
1020
00:35:56,734 --> 00:35:58,367
Her pizza cake
is nice looking.
1021
00:35:58,367 --> 00:36:00,166
[Maneet]
Because she cranked up
the oven,
1022
00:36:00,166 --> 00:36:02,066
the bottom of the pizza
might be done.
1023
00:36:02,066 --> 00:36:03,367
But the center of the pizza,
1024
00:36:03,367 --> 00:36:05,166
that could be raw completely.
1025
00:36:05,166 --> 00:36:08,000
-Have you tried it?
-I have not.
1026
00:36:08,000 --> 00:36:09,734
[Kirstyn]
I don't wanna mess it up.
I'm saving it for y'all.
1027
00:36:13,166 --> 00:36:13,790
Taylor's cake
is still in the oven.
1028
00:36:13,790 --> 00:36:15,600
Taylor's cake
is still in the oven.
1029
00:36:15,600 --> 00:36:16,867
He keeps on opening it,
1030
00:36:16,867 --> 00:36:18,634
It is not done yet.
1031
00:36:18,634 --> 00:36:19,700
He's got to take the cake out,
1032
00:36:19,700 --> 00:36:21,734
he's got to cut it,
he's got to plate it.
1033
00:36:21,734 --> 00:36:24,166
[Geoffrey] Cutting a cake
when it's blazing hot?
1034
00:36:24,166 --> 00:36:25,600
Less than ideal.
1035
00:36:25,600 --> 00:36:27,533
-[Maneet] Hot cake can break.
-[Eric] Oh, boy.
1036
00:36:28,166 --> 00:36:29,166
[Ted] All right, chefs.
1037
00:36:29,166 --> 00:36:30,800
Final seconds
of the final round here.
1038
00:36:30,800 --> 00:36:32,266
-[Eric] Let's go, chefs.
-[Ted] Ten,
1039
00:36:32,266 --> 00:36:35,734
[Ted] nine, eight, seven, six,
1040
00:36:35,734 --> 00:36:38,367
-[Geoffrey and Eric]
Let's go, let's go!
-[Ted] five, four,
1041
00:36:38,367 --> 00:36:40,734
-[Ted] three, two, one.
-[Geoffrey laughs]
1042
00:36:41,266 --> 00:36:42,166
[Ted] Time's up.
1043
00:36:42,166 --> 00:36:43,533
[judges clapping]
1044
00:36:43,533 --> 00:36:43,790
-Way to go!
-Good job, good job.
1045
00:36:43,790 --> 00:36:45,967
-Way to go!
-Good job, good job.
1046
00:36:47,900 --> 00:36:50,166
[Taylor] I definitely took
a risk there,
baking something.
1047
00:36:50,166 --> 00:36:51,266
I really wanted
to push myself,
1048
00:36:51,266 --> 00:36:53,333
and use those ingredients
as much as I could.
1049
00:36:55,166 --> 00:36:56,266
[Kirstyn] I'm super nervous.
1050
00:36:56,266 --> 00:36:57,367
It's a little thicker
than I wanted,
1051
00:36:57,367 --> 00:36:58,800
but I think,
I'm feeling pretty good
about it.
1052
00:37:07,100 --> 00:37:08,367
Chefs, hope you made it count,
1053
00:37:08,367 --> 00:37:11,000
working with a chocolate
strawberry tower,
1054
00:37:11,000 --> 00:37:13,734
oranges, requesón cheese,
1055
00:37:13,734 --> 00:37:13,790
and shortbread cookies.
1056
00:37:13,790 --> 00:37:16,000
and shortbread cookies.
1057
00:37:16,000 --> 00:37:17,500
Chef Taylor,
what have you made?
1058
00:37:17,500 --> 00:37:18,800
Chefs, today,
I've prepared for you
1059
00:37:18,800 --> 00:37:21,166
a Greek yogurt orange cake,
1060
00:37:21,166 --> 00:37:23,700
um, requesón Chantilly cream,
1061
00:37:23,700 --> 00:37:25,166
uh, requesón chocolate sauce,
1062
00:37:25,166 --> 00:37:27,066
and then a little bit
of shortbread crumble
1063
00:37:27,066 --> 00:37:30,000
and citrus,
macerated strawberries.
1064
00:37:30,000 --> 00:37:33,634
The way the Chantilly cream
with the strawberries,
1065
00:37:33,634 --> 00:37:35,066
it's beautiful.
1066
00:37:35,066 --> 00:37:38,100
And I love the fact
that you've given us control
1067
00:37:38,100 --> 00:37:41,000
of almost having an activity
to create a bite.
1068
00:37:41,000 --> 00:37:43,166
-[Maneet] I love the cake
the way it is.
-Thank you.
1069
00:37:43,166 --> 00:37:43,790
But it needed something
1070
00:37:43,790 --> 00:37:44,166
But it needed something
1071
00:37:44,166 --> 00:37:46,333
to carry it over
the finish line.
1072
00:37:46,634 --> 00:37:48,166
Thank you.
1073
00:37:48,166 --> 00:37:50,266
The cake itself,
I love how moist it is.
1074
00:37:50,266 --> 00:37:52,900
But I wish it had more
sweetness to it.
1075
00:37:52,900 --> 00:37:54,467
I get that requesón
for sure,
1076
00:37:54,467 --> 00:37:55,367
it's definitely there.
1077
00:37:55,367 --> 00:37:57,266
I get the orange
and the cardamom.
1078
00:37:57,266 --> 00:37:58,734
But it would've been like,
heightened
1079
00:37:58,734 --> 00:38:00,533
if there was just a little bit
more sugar to it.
1080
00:38:00,533 --> 00:38:02,900
I feel like
that's the other cardinal sin
for this dish.
1081
00:38:02,900 --> 00:38:04,000
Thank you.
1082
00:38:04,000 --> 00:38:05,800
You really incorporated
all the ingredients.
1083
00:38:05,800 --> 00:38:08,700
And I love
the little chocolate sauce
that you
1084
00:38:08,700 --> 00:38:10,634
sort of stole
from the strawberries.
1085
00:38:10,634 --> 00:38:12,467
But it's kind of a little...
1086
00:38:13,266 --> 00:38:13,790
blah tasting.
1087
00:38:13,790 --> 00:38:14,700
blah tasting.
1088
00:38:14,700 --> 00:38:16,467
And I think, you had
that juice,
1089
00:38:16,467 --> 00:38:19,266
those beautiful oranges
reduced it with some rum,
1090
00:38:19,266 --> 00:38:20,467
and just poured the rum
over here
1091
00:38:20,467 --> 00:38:22,166
like a bottle of rum
kind of thingy.
1092
00:38:22,166 --> 00:38:24,467
It would've given
that extra kick.
1093
00:38:24,467 --> 00:38:25,467
Thank you, chef.
1094
00:38:25,467 --> 00:38:26,700
Thank you, chef Taylor.
1095
00:38:26,700 --> 00:38:27,734
Finally, chef Kirstyn.
1096
00:38:27,734 --> 00:38:29,900
Chefs, I made some
dessert pizza for y'all today.
1097
00:38:29,900 --> 00:38:31,166
With cookie butter,
mascarpone,
1098
00:38:31,166 --> 00:38:32,367
with the requesón,
1099
00:38:32,367 --> 00:38:34,467
and, uh, chocolate sauce
with the strawberries,
1100
00:38:34,467 --> 00:38:36,867
and then a orange
macerated strawberry
1101
00:38:36,867 --> 00:38:39,166
sort of mint relish
on top.
1102
00:38:39,166 --> 00:38:40,634
[Maneet] I--
I think it's very fun
1103
00:38:40,634 --> 00:38:43,790
the way you have translated
something which is obviously
savory
1104
00:38:43,790 --> 00:38:44,166
the way you have translated
something which is obviously
savory
1105
00:38:44,166 --> 00:38:45,734
and presented it as a dessert.
1106
00:38:46,600 --> 00:38:48,367
The requesón cheese
with the mascarpone,
1107
00:38:48,367 --> 00:38:49,867
I think that's great.
1108
00:38:49,867 --> 00:38:51,600
The strawberry's delicious,
1109
00:38:51,600 --> 00:38:54,367
especially with a little bit
of orange and mint.
1110
00:38:54,367 --> 00:38:56,800
-Works very well.
-Thank you, chef.
1111
00:38:56,800 --> 00:38:58,000
Chef Kirstyn,
1112
00:38:58,000 --> 00:39:01,800
I think that you--
for this was a really
wise decision.
1113
00:39:01,800 --> 00:39:03,367
But the requesón cheese
1114
00:39:03,367 --> 00:39:05,700
and the ganache
that you added on top
of that,
1115
00:39:05,700 --> 00:39:06,800
weighs everything down
1116
00:39:06,800 --> 00:39:08,367
to the point
it starts to get soggy.
1117
00:39:08,367 --> 00:39:10,533
I would've loved
if maybe the sauce was served
1118
00:39:10,533 --> 00:39:11,533
in a little saucier.
1119
00:39:11,533 --> 00:39:12,734
Sure. Thank you, chef.
1120
00:39:12,734 --> 00:39:13,790
Chef, you have a real command
of flavors.
1121
00:39:13,790 --> 00:39:14,166
Chef, you have a real command
of flavors.
1122
00:39:14,166 --> 00:39:16,066
You're kind of a wizard
at combining things.
1123
00:39:16,066 --> 00:39:17,634
Unfortunately,
this doesn't work.
1124
00:39:18,100 --> 00:39:19,467
Sorry.
1125
00:39:19,467 --> 00:39:21,634
-It's yummy on top,
raw underneath.
-Heard.
1126
00:39:21,634 --> 00:39:22,634
The mixing of it
is great,
1127
00:39:22,634 --> 00:39:25,166
but you gotta have a vehicle
if that makes sense.
1128
00:39:25,166 --> 00:39:27,367
And unfortunately, this just
doesn't make sense.
1129
00:39:27,367 --> 00:39:28,333
Heard.
1130
00:39:28,333 --> 00:39:30,367
-Chef Kirstyn, thank you.
-[Kirstyn] Thank you.
1131
00:39:30,367 --> 00:39:32,800
Okay, please leave the judges
to sort this out.
1132
00:39:32,800 --> 00:39:33,734
[Geoffrey] Thank you, chefs.
1133
00:39:33,734 --> 00:39:34,967
-[Kirstyn] Thanks, Chefs.
-[Taylor] Thank you.
1134
00:39:38,367 --> 00:39:40,800
We had some
really good food today.
1135
00:39:40,800 --> 00:39:43,790
Both Taylor and Kirstyn
started off very strong.
1136
00:39:43,790 --> 00:39:44,600
Both Taylor and Kirstyn
started off very strong.
1137
00:39:44,600 --> 00:39:47,500
- Yeah.
-[Maneet] Kirstyn gave us
this tortilla soup
1138
00:39:47,500 --> 00:39:51,533
[Maneet] with a black bean
and a-- a beef tendon
ball sauté.
1139
00:39:51,533 --> 00:39:53,634
There was a lot of flavor.
1140
00:39:53,634 --> 00:39:55,634
But she should've put
something crunchy,
1141
00:39:55,634 --> 00:39:56,533
in terms of texture.
1142
00:39:56,533 --> 00:39:57,700
It's a tortilla soup.
1143
00:39:57,700 --> 00:40:00,066
-Put some deep fried tortilla
on top of it.
-Yeah. Yeah.
1144
00:40:00,066 --> 00:40:02,800
Chef Taylor's dish
was actually visually
stunning.
1145
00:40:02,800 --> 00:40:04,867
-That almost Green Goddess,
uh, crema
-[Geoffrey] Mmm-hmm.
1146
00:40:04,867 --> 00:40:07,367
[Eric] was so smart to play
with the, uh, culantro.
1147
00:40:07,367 --> 00:40:08,367
Except the balls
were kind of hollow,
1148
00:40:08,367 --> 00:40:11,000
'cause he didn't put enough
sort of, thickener.
1149
00:40:11,000 --> 00:40:13,790
And the main course
was really, uh, interesting.
1150
00:40:13,790 --> 00:40:14,100
And the main course
was really, uh, interesting.
1151
00:40:14,100 --> 00:40:16,700
-Because Taylor,
he did meatballs again.
-... That's right.
1152
00:40:16,700 --> 00:40:18,166
[Geoffrey]
They were delicious meatballs.
1153
00:40:18,166 --> 00:40:20,634
He put fried geoduck,
um, clams
1154
00:40:20,634 --> 00:40:21,800
which were like, chewy.
1155
00:40:21,800 --> 00:40:23,367
'Cause he-- he--
They were cut too thick.
1156
00:40:23,367 --> 00:40:24,734
It didn't make any sense.
1157
00:40:24,734 --> 00:40:26,634
Chef Kirstyn,
she had a flavor bomb.
1158
00:40:26,634 --> 00:40:28,166
She cooked
the merguez perfect,
1159
00:40:28,166 --> 00:40:30,166
she cooked
her geoduck perfect.
1160
00:40:30,166 --> 00:40:31,266
[Eric] I mean,
it was such a delicious dish.
1161
00:40:31,266 --> 00:40:34,066
But I felt like
the pantry ingredients
took over.
1162
00:40:34,066 --> 00:40:36,100
It was the couscous
that was the star of the show.
1163
00:40:36,100 --> 00:40:37,967
I think that it's very close.
1164
00:40:41,734 --> 00:40:42,700
[Kirstyn] I'm so close
to the win,
1165
00:40:42,700 --> 00:40:43,790
and it would be a huge
confidence boost.
1166
00:40:43,790 --> 00:40:43,900
and it would be a huge
confidence boost.
1167
00:40:43,900 --> 00:40:45,900
It would show my family,
friends, loved ones
1168
00:40:45,900 --> 00:40:48,333
that what I do
and I'm good at it.
1169
00:40:49,367 --> 00:40:50,734
[Taylor] Dealing under
the time crunch,
1170
00:40:50,734 --> 00:40:54,000
I paid a lot of justice to all
the basket ingredients
throughout the day,
1171
00:40:54,000 --> 00:40:56,000
which I think,
will steal the deal for me.
1172
00:40:56,000 --> 00:41:00,100
So, who's dish
is on the chopping block?
1173
00:41:08,533 --> 00:41:10,700
Chef Taylor,
you've been chopped.
1174
00:41:10,700 --> 00:41:11,734
Judges?
1175
00:41:11,734 --> 00:41:13,367
Chef Taylor,
for your first course,
1176
00:41:13,367 --> 00:41:13,790
we loved the first meatball
you gave us.
1177
00:41:13,790 --> 00:41:15,734
we loved the first meatball
you gave us.
1178
00:41:15,734 --> 00:41:18,467
The only problem is that
it sort of fell apart inside.
1179
00:41:18,467 --> 00:41:20,166
The second course
the geoduck clam,
1180
00:41:20,166 --> 00:41:21,533
which was a basket
ingredient,
1181
00:41:21,533 --> 00:41:23,100
was severely overcooked.
1182
00:41:23,100 --> 00:41:25,433
-Sure.
-And so, we had to chop you.
1183
00:41:26,600 --> 00:41:27,967
Thank you so much
for the opportunity.
1184
00:41:29,266 --> 00:41:31,734
I'm very proud of myself
for getting this far as I did.
1185
00:41:31,734 --> 00:41:32,900
The experience
is gonna be something
1186
00:41:32,900 --> 00:41:34,433
I'm gonna remember
for the rest of my life.
1187
00:41:37,467 --> 00:41:39,634
And that means,
Chef Kirstyn Brewer,
1188
00:41:39,634 --> 00:41:41,266
you are the Chopped champion.
1189
00:41:41,266 --> 00:41:42,600
-Congratulations.
-Man.
1190
00:41:42,600 --> 00:41:43,790
-[Maneet] Whoo!
-[Kirstyn] Thank you.
1191
00:41:43,790 --> 00:41:43,800
-[Maneet] Whoo!
-[Kirstyn] Thank you.
1192
00:41:44,600 --> 00:41:46,367
Incredible. Very surprised.
[chuckles]
1193
00:41:46,367 --> 00:41:47,367
I won Chopped.
1194
00:41:47,367 --> 00:41:49,600
I can't believe it,
it still is not sinking in.
1195
00:41:49,600 --> 00:41:50,900
It's really, um,
1196
00:41:50,900 --> 00:41:53,100
proving that I can hang
with anyone.
1197
00:41:53,100 --> 00:41:54,533
I can roll with the punches,
1198
00:41:54,533 --> 00:41:56,500
take whatever challenges
come at me,
1199
00:41:56,500 --> 00:41:57,367
and I can really cook.